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[Assistant] The problem is I've never worked with such a big batch. I'm confused about the ratio. No, no, this is five liters, isn't it? Would you not measure it? I measured it, but now I'm confused. Oh. One. Yeah, it will be five liters. One.


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[Assistant] In the end, I have to trust my instincts. That's how I do it. I do two grams per hundred mil. Even if it looks too much gelatin, I have to go with it.


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[Assistant] As I'm taking out my panna codas from the mall, I'm absolutely terrified.


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[Assistant] That sounds like fun, said Wukong. I'm sure I'm invited, right?


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[Assistant] Wukong was furious. The queen did not invite me? I'm just as important as any other spirit or god.


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[Assistant] I ate every single one, and they were delicious.


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[Assistant] We need more soldiers, your majesty. What?!


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[Assistant] It's definitely close. Yea, no, it's falling off, babe. Yea, it's good.


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[Assistant] Unit 3. Rubbish.


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[Assistant] Take out the rubbish.


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[Assistant] I'll bet that head priest wants to keep our robe. He's planning to kill us!


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[Assistant] What happened here? The head priest tried to kill you, said Wukong. He tried to set the building you were in on fire.


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[Assistant] The rest of the building's burned. I used my magic for that too.


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[Assistant] I used a spell that protected only your building and the robe. The spell made the fire spread everywhere else though.


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[Assistant] Just bring us the robe so we can continue our journey to the west.


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[Assistant] Twenty thousand years ago, the Earth was a frigid landscape where woolly mammoths roamed.


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[Assistant] Huge ice sheets several thousand meters thick encased parts of North America, Asia, and Europe.


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[Assistant] We commonly know it as the Ice Age, but geologists call it the Last Glacial Maximum. That's because it's the most recent time that ice reached such a huge extent. And Ice Age is an informal term without a single agreed upon definition.


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[Assistant] Over the last million years, there have actually been about 10 different glacial maxima.


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[Assistant] Throughout Earth's history, climate has varied greatly. For hundreds of millions of years, the planet had no polar ice caps. Without this ice, the sea level was 70 meters higher.


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[Assistant] At the other extreme, about 700 million years ago, Earth became almost entirely covered in ice during an event known as Snowball Earth.


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[Assistant] So what causes these massive swings in the planet's climate?


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[Assistant] One of the main drivers is atmospheric carbon dioxide, a greenhouse gas that traps heat. Natural processes such as volcanism, chemical weathering of rocks, and the burial of organic matter can cause huge changes in carbon dioxide when they continue for millions of years.


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[Assistant] Over the past million years, carbon dioxide has been relatively low, and repeated glacial maxima have been caused by cycles in Earth's movement around the sun.


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[Assistant] As Earth rotates, it wobbles on its axis, and its tilt changes, altering the amount of sunlight that strikes different parts of its surface. These wobbles, combined with the planet's elliptical orbit, cause summer temperatures to vary depending on whether the summer solstice happens when Earth is closer or farther from the Sun.


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[Assistant] Approximately every 100,000 years, these factors align to create dramatically colder conditions that last for millennia. Cool summers that aren't warm enough to melt the preceding winter's snow allow ice to accumulate year after year.


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[Assistant] These ice sheets produce additional cooling by reflecting more solar energy back into space.


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[Assistant] About 20,000 years ago, these trends reversed when changes in Earth's orbit increased summer sunshine over the giant ice sheets, and they began to melt.


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[Assistant] The sea level rose 130 meters and carbon dioxide was released from the ocean back into the atmosphere.


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[Assistant] By analyzing pollen and marine fossils, geologists can tell that temperatures peaked about 6,000 years ago, before another shift in Earth's orbit caused renewed cooling.


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[Assistant] So what's coming next? Based on the repeated natural cycles seen in the climate record, we'd normally expect the Earth to continue a trend of gradual cooling for the next few thousand years.


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[Assistant] Carbon dioxide levels in the atmosphere have been rising since the 19th century, when fossil fuel use increased.


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[Assistant] We know that from studying air bubbles trapped in Antarctic ice.


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[Assistant] This surge in carbon dioxide also coincides with a global temperature increase of nearly one degree Celsius.


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[Assistant] Ice cores in atmospheric monitoring stations show us that carbon dioxide levels are rising faster and to higher levels than at any point in the last 800,000 years.


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[Assistant] Computer models forecast another 1 to 4 degrees Celsius of warming by 2100, depending on how much additional fossil fuel we burn.


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[Assistant] Past climate changes suggest that even a small warming shift can begin a process of ice melt that continues for thousands of years.


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[Assistant] By the end of this century, ice melt is expected to raise the sea level by 30 to 100 centimeters, enough to impact many coastal cities and island nations.


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[Assistant] If a 4 degree Celsius warming persisted for several millennia, the sea level could rise by as much as 10 meters.


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[Assistant] By studying past climates, scientists learn more about what drives the shifts in ice that have shaped our planet for millions of years.


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[Assistant] Research suggests that by taking action now to reduce carbon dioxide emissions quickly, we still have the opportunity to curb ice loss and save our coastal communities.


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[Assistant] If you're a student watching this now, we have a question for you. Do you ever feel like you're too young to have any real impact on climate change? If so, we disagree.


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[Assistant] All these students in our TedEdClubs program are speaking up and taking action to fight for a healthy, habitable planet.


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[Assistant] And maybe the next great idea or well-chosen word that will change the world or change someone's mind will be yours. Visit ed.ted.com slash clubs to join our student voice program and share your passion on the TED platform.


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[Assistant] Unit 9 Prepare Prepare Prepare for Prepare for Exam Exam Flu


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[Assistant] another time, another time until, until hang, hang hang out, hang out catch, catch invite, invite


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[Assistant] invitation, invitation, turn down, turn down, reply, reply,


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[Assistant] Glad Preparation


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[Assistant] house warming


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[Assistant] daytime. Ted. Ted. Vince. Vince. Steen. Steen. Jake. Jake. Susan. Susan.


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[Assistant] Journey to the West. Chapter 18. The Robe.


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[Assistant] Wukong and Guan Yin flew over the ocean and back to the wide river. From the sky, Guan Yin called.


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[Assistant] The dragon stopped talking when he saw Wukong next to Guan Yin.


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[Assistant] When the light faded, a horse stood where the dragon had been.


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[Assistant] After Guan Yin left, Wukong led the horse to the Tang monk.


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[Assistant] Called to voice. Wukong spun around. A boat had arrived next to the shore.


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[Assistant] The Tang monk stepped onto the boat and Wukong followed with the horse.


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[Assistant] The boatman didn't speak as he rowed them across the river. On the other side of the river, the monkey led the horse onto the shore.


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[Assistant] The Tang monk stepped out of the boat. When he turned to thank the boatman, the boat was gone.


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[Assistant] The monk and the monkey continued their journey over hills and across plains.


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[Assistant] They walked some more until they reached a Buddhist monastery.


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[Assistant] Later that evening, the Tang monk in Wukong ate a meal with the priests.


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[Assistant] When the head priest heard where the Tang monk was going, he was excited.


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[Assistant] The Tang monk handed the robe to the priest. The priest admired it for a moment.


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[Assistant] What do you want to do? I don't mind. I'm looking at the green team. I'm a pretty indecisive person, but we've got people who can work on seafood. We've got people who can work on protein. So I think we can win this challenge. I can, you gotta do it. I can do it if you want. Yeah, sure.


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[Assistant] We've only got two and a half hours guys, so I'm just thinking things that are fresh, things that are simple, things that don't need a lot of prep. Alright, let's do this.


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[Assistant] I'm not gonna cook today, I'm gonna keep myself free so I can make sure that everyone's on target.


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[Assistant] This dish today is marinated grilled eggplant with tomato salad.


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[Assistant] The meat dish for the green team is steak with a green sauce.


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[Assistant] Nicole and I decided to cook the meat first on the grill and then put it into the barbecue, close the lid, use that as an oven to finish off the cooking.


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[Assistant] It's time for service and we're not even ready right now. So I'm panicking at this point.


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[Assistant] Then we've got the sunshine salad. Then goes a prawn and followed by the beef.


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[Assistant] So we have barbecued prawns with a ginger vinaigrette. We have sunshine salad. We have steak with a green sauce. And we have pickled eggplant with mushrooms.


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[Assistant] I'm pretty disappointed to find out that we're in elimination tomorrow. I should have paid more attention to the prawns and it was the one thing that let us down.


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[Assistant] Anytime you go onto a pressure test, it could be your last day in the kitchen. So, pretty nerve wracking.


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[Assistant] of information. There's so many elements. There's a lot of technical aspects that could be overwhelming.


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[Assistant] I've got my creme setting in the blast chiller, I've got my sorbet, now it's working on my chocolate hazelnut mousse. Really stressed at the moment, just need to do a lot of stuff in a very short amount of time.


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[Assistant] Cream the mixer, put my chocolate and hazelnut into the anglaise.


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[Assistant] I look over to my cream that I've been whipping for folks for, and that's gone far too far. My cream is at firm peaks.


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[Assistant] At this point in the cook, everything's going wrong. My chocolate hasn't worked. My cream is far too over-whipped. There's a really large risk of me going home.


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[Assistant] I know that I'm here for a reason in this competition and I know that I can cook.


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[Assistant] Really under the pressure now, now I'm really in the midst, so I've really, really gotta cook as fast as I can. I've never done something so complicated as this.


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[Assistant] The second batch of mousse is looking a lot better than the first one. The chocolate's looking a lot creamier and glossier and a lot better, it wasn't as hot. So, really just under time pressure now, just to get it done. Uh, it's absolutely paramount that I get this mousse into a glass chiller now. Go Ben, come on mate.


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[Assistant] I'm amazingly surprised that these work so well. Yeah, these are, these are looking good, so I'm pretty happy.


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[Assistant] It's a bit deflating, but I've still got something there.


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[Assistant] Yeah, I'm actually really proud. I've produced something that looks pretty good with no recipe.


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[Assistant] I know there's stuff wrong on the garnishing side. My chocolate twill's not perfect, but I think the flavours in there are really good.


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[Assistant] Yeah, not too far off. Other than my chocolate work, I'm pretty happy. You know, obviously Shannon is far more speccy.


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[Assistant] Unfortunately, it was no picnic for the Red Team. That means you are in tomorrow's elimination. Tonight,


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[Assistant] Welcome back to the MasterChef kitchen, or should I say garden, and how glorious does it look. We picked the perfect day for you. Brighten up your day just a little. We know that it's an elimination today.


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[Assistant] But the silver lining is of course that Maggie joins us again today.


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[Assistant] Unfortunately, because you missed yesterday's challenge, you're in today's elimination. How are you feeling?


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[Assistant] Okay, so still sore today, still struggling around, not easy for you.


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[Assistant] You know what? It's possibly the right thing to do in the circumstances.


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[Assistant] And you know what, Sandeep? I think because you've got a bad back, we're not gonna get you to stand, because I don't think it's gonna get any better. So we might sit you out, and you get the best recovery you can. Alright? Thank you.


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[Assistant] She's burrowing. She's burrowing in the lemongrass.


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[Assistant] Romesco sauce in itself, you know, delicious. I think you're just making it way too complicated.


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[Assistant] Well that was an interesting cook. It's gonna be an interesting tasting, that's for sure. We had 60 minutes to hear our herb. Looking for the top three. They're safe.


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[Assistant] The bottom three of course, we're going to round two. So first up, Simon.


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[Assistant] That certainly is a little pink on this end. The thinner bit was alright.


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[Assistant] The pork is inconsistent. You're on the edge and some people would send that straight back to the kitchen.


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[Assistant] Alrighty. There were two dishes that we absolutely loved.


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[Assistant] Oh my goodness, delicious, wonderful.


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[Assistant] So the final safe dish was really down to, I think, Maggie's love of that beautiful ice cream.


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[Assistant] The least impressive dish will now send their maker home. You've got to shake off that feeling and cook with everything you've got. Are you ready? Yes. Time starts now.


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[Assistant] It's been a long day, hasn't it? Two rounds, first one herbs, second one spices. Tough day for those contestants.


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[Assistant] The sauce is so funky and complex and full of, you know, lime and fish sauce and lots of other flavours. The turmeric flatbread is absolutely delicious with it.


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[Assistant] I want that numbing Szechuan pepper, I want some heat, so that I know what I'm eating.


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[Assistant] Or it doesn't feel greasy. That's the point of it. I think this is the bit she's missed.


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[Assistant] So, Abby, Larissa, it comes down to the two of you.


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[Assistant] Larissa, your cake was light and moist and the custard was delicious. And today, that was enough to save you.


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[Assistant] Abby? I'm afraid you're going home. Sorry, Abby.


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[Assistant] That is what chicken dinner dreams are made of. Thank you.


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[Assistant] I love what it gives to a dish. Either the harder herbs that you cook with the dish right from the beginning or what you pick and put in right at the last moment can just take something that's fresh to super fresh. You know, it just adds so much.


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[Assistant] I mean being here is like being a kid in a toy shop. You have so much to choose from. I can't wait to see what you do use.


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[Assistant] The labneh really sings with the chamula and the prawn's perfectly cooked.


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[Assistant] In the timeframe you've had, that's fantastic to have done. Thank you.


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[Assistant] In the ice cream you have these two lemon flavours, the lemon myrtle and the lemon thyme. Both are there, one's underpinning the other and beautifully creamy.


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[Assistant] Tati, I actually love the flavour till the chilli hits me.


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[Assistant] That sort of overtakes me, but the prawn was, was just right. Sorry Maggie. No, no, I'm the one missing out Tarthi.


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[Assistant] My favourite spice I think happens to be ras el hanout because it's that mixture of the top drawer of Moroccan spices and I think it just adds so much whether it's to a tagine or rice or just even chicken.


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[Assistant] I love the idea of abbeys and the squid. The seshwan will be fantastic with it and the five spives.


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[Assistant] She knew what she was doing and she just went for it. But the fact that she did the bread the second time and got it right and even though the chilli is too much for me, I think it's great.


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[Assistant] I would say study is, is wonderful and you have to do it, but if you don't use your instinct. Yeah.


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[Assistant] That gut, that common sense, that smelling, the feeling and touching and trusted. Yeah. You know, you've got to weigh all those things up all the time.


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[Assistant] It's lovely and moist. The custard is lovely with the lemon verbena. But everything's too little.


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[Assistant] The thing about being a feeler is that it makes it harder when you're under this emotional pressure. But don't be too tough on yourself. Everyone told me what a great cook you were.


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[Assistant] Expected it would. Yeaah. With those five lovely spices.


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[Assistant] And I have to say, each and every one of you are beautiful people.


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[Assistant] Wukong tapped his chin. A monster or demon might have stolen it. Are there any monsters or demons living near here?


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[Assistant] They say it's a black bear spirit. I'll go see if the bear took the robe.


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[Assistant] I am Sun Wukong, King of the Fruit and Flower Mountain, said the monkey. I caused lots of trouble in heaven 500 years ago. The Jade Emperor's entire army couldn't defeat me.


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[Assistant] We're walking down by the water and we see the kitchen. They've made the place look stunning. Okay, big steps, big steps.


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[Assistant] I can't wait to see what they have in store for us. Welcome to Queensland!


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[Assistant] Last week the judges, they mentioned they were going to ramp up the competition and it's absolutely obvious in this mystery box. There's no colour, there's no brightness. Trying to put these all together to create a dish is going to be difficult. But I love trying to make tricky flavours work. It's a challenge this one, isn't it? It's a bit of a challenge, isn't it?


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[Assistant] The oyster mayonnaise is delicious. It's the first time I've ever made oyster mayonnaise and I'll be making it again. It's really minerally, it's gonna work beautifully with the rest of the ingredients. The coconut is pickling, the oyster mayonnaise is done, the crab has been de-picked.


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[Assistant] Within the dish, it's really important to have texture. With the pickled coconut, it has freshness and also creaminess. And it has the acid I need for the salad to work.


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[Assistant] This is a very monochrome plate, so I'm going to make sure that it actually pops when I plate it up. This crab salad, it has to jump out at you and make it look like it's something you want to eat. And that's where I'm at right now, is trying to make sure that it actually sings.


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[Assistant] I would love more than anything to be tasted at the end of this mystery box.


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[Assistant] Yes, I want to taste my dish. I'm so excited. I'm really happy with how my dish has turned out. I'm really hoping they feel the same way.


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[Assistant] And what is in your crab salad? It's crab, pickled and charred coconut, there's an oyster, mayonnaise and some peanut praline.


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[Assistant] I'm over the moon, the judges love my dish, I'm doing what I am proud of and, and it's showing in my dishes.


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[Assistant] Absolutely so happy. It means so much that judges love my dish as much as I do. And I'm going straight to immunity so I can relax for the next challenge.


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[Assistant] Yep, beautiful mate. Set of pork and prawn. I'm doing a pork and crab. I've got the pork belly in the pressure cooker with the beer. Crab and pork.


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[Assistant] So we're doing baked potatoes and put a roast in a roll, make a nice gravy to go with it.


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[Assistant] Diners are here, super exciting. They look, uh, they look hungry.


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[Assistant] Obviously tonight wasn't our night. Pressure test tomorrow. Just gotta...


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[Assistant] Dust off today and new day tomorrow. I really want to show the judges that I belong here and really impress them.


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[Assistant] I came from a very big family and it's in my nature to feed a lot of people, but for 400 people, so I'm not sure if I'm ready for that.


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[Assistant] 15 minutes in the clock, we still have very bit to go and we are looking out and we can see sea of people walking in and the chill went into my spine. This thing is real.


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[Assistant] With my chicken, I need to make sure that the butter is perfect. Then the coating sauce, it tastes good. I'm happy with it. I want the judges to experience the crunch and then the flavor bomb and a perfect cooked chicken meat.


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[Assistant] While Ed and I are on the Latin American teams tonight, we're making charred corn and, what was the other thing? Yeah, and po- and po-pork.


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[Assistant] Welcome back to Book Break. In this video we are hosting a little prize ceremony. So this time of year is always so exciting for book lovers. It is the season of the Booker Prize. Basically this is like the Oscar season of publishing. There is so much buzz about some of the best books of the year.


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[Assistant] I would love to hear more recommendations from you, so do leave comments below, letting us know what your personal book along list might have been.


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[Assistant] Starting with Lustre by Raven Leilani. This was a debut novel that got so many people talking about it this year. It was long listed for the Women's Prize, but I really think it could have been Booker material as well.


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[Assistant] Get caught up in this very tangled relationship with a white man who is in a semi-open marriage. He has an adopted black daughter who doesn't really have any other black role models in her life other than Edie. She doesn't even have anyone to show her how to do her hair.


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[Assistant] The Painter's Friend by Howard Cunnell is about a painter with a violent past


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[Assistant] So she is thrilled when another black woman joins the team, a woman called Hazel.


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[Assistant] But soon things start to go wrong, and Nella and Hazel start to be pitted against each other, with Hazel being the clear office favourite. And then this book becomes a thriller slash social commentary when Nella starts receiving threatening messages.


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[Assistant] The Lamplighters by Emma Stone X is a really unusual mystery based on a true story. So it's inspired by a story


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[Assistant] Emma Stonex takes those real events and then weaves her own fictional version of it. The book is told between two timelines,


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[Assistant] Who is still not over her relationship with her ex-girlfriend Amy, who is another trans woman but who has since de-transitioned and is now living as a man called Ames. Ames is now in a relationship with a cis woman called Katrina, who he has recently got pregnant, not knowing that he still had the ability to do that.


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[Assistant] So all three characters struggle with their new roles they're going to take, deciding for reasons that are so complicated you will have to read the book to understand that they may want to raise this child together as a three-parent unit.


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[Assistant] The book is simultaneously so accessible and so readable, but also so challenging in terms of its ideas. It really makes you scrap all of the assumptions that you had so far about gender and start again, and I think that is prize worthy in itself.


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[Assistant] The book is set on a small island where a young boy finds himself the sole survivor


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[Assistant] of a refugee journey when the overfilled and ill-equipped ship that he was travelling on sank.


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[Assistant] So this boy, Amir, meets a teenage girl living on the island, and the two form a very special and unlikely bond, despite the fact they don't even share a common language.


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[Assistant] This is a book that you hope will change people's hearts, and for that reason I would have put it on my long list. For something very different, my next suggestion is Mother for Dinner by Shalom Auslander. This is a book that is designed to shock you, it's a book about cannibalism.


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[Assistant] More than that, this book is a satire about identity, centred around a family of ancestral cannibals. So cannibalism is their heritage.


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[Assistant] It's a heritage that our main protagonist wants absolutely nothing to do with at the start of the book, but as the story goes on he finds himself starting to connect with his family's traditions. It's bizarre, it's funny, it's gross, but it also dives into themes of history and its weight on individuals. So a book worthy of recognition.


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[Assistant] Then there's Transcendent Kingdom by Yaa Gyasi. So just like Gyasi's first book, Homegoing, this is a sweeping story that spans continents and generations. Our main character, Gifty, has always been fascinated by her family's journey, her parents' immigration from Ghana to the US.


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[Assistant] But far from the romantic mythology that she has placed on this story, the reality of the hard immigrant life living in the American South has destroyed her family's life.


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[Assistant] And in tracing her history, Ifty finds that the roots of her family's shared trauma reach back further than she ever imagined.


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[Assistant] Of Women and Salt by Gabriella Garcia is another sweeping novel. This one spans five generations of Latina women, following them from 19th century Cuba to present day Miami.


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[Assistant] Again, this one is about family and shared family trauma, and the stories that pass between these different women, each fierce and brave in a different way. It also explores structural and systemic violence against women, all told through these interlooking stories.


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[Assistant] So this was a book about a pandemic, but not the current pandemic we're in. This is set 100 years ago, it's set in Dublin, in a hospital, and it just spans three days, so very different from the last few sweeping novels I've been recommending. This one is just three days on a maternity ward.


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[Assistant] Women there are being quarantined because of the flu, and so it is this terrifying and claustrophobic and brave story of the women there to give birth,


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[Assistant] At just 100 pages, it would have been the shortest book ever to win the Booker if it had won.


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[Assistant] Every relationship that she has, every success or failure are all in some way tainted by assumptions made based on the colour of her skin. So it is not an uplifting book at all, but it is a beautifully crafted one. How could 100 pages do so much?


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[Assistant] Then there's Harlem Shuffle by Colson Whitehead. Colson Whitehead has been long listed for the Booker before, in 2017 for the Underground Railroad, and a few of you submitted this as another book worthy of the same recognition.


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[Assistant] Harlem Shuffle is a thriller set in 1960s Harlem, following a small-time crook who becomes embroiled in a heist. And every book that you get from Coles and Whitehead


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[Assistant] Does something a little different. A crime novel is a departure for him, but once again, just like with all of his previous books, Whitehead manages to expand the usual genre categorisations. And finally, the most popular one sent in from you was The Prophets by Robert Jones Jr.


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[Assistant] This book is a love story set in an extremely bleak landscape. It's set on a plantation and it follows the romance between two enslaved men, Isaiah and Samuel.


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[Assistant] They are the focus of the story, but you also hear from so many secondary characters who are each given a voice, a personality. Jones creates this incredible universe filled with characters that feel completely real.


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[Assistant] object object hide hide tail tail magic magic


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[Assistant] gold, gold emperor, emperor silk, silk


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[Assistant] Wife Husband Whole Scene Moonlight Shine Bright Ground


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[Assistant] ground lead voice brave


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[Assistant] Hansel and Gretel


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[Assistant] So close to top 10 and that's where I wanna be.


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[Assistant] I need to keep my momentum and focus on that top 10 spot. I can't wait for what this week has in store for us.


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[Assistant] Hello! Heston's like a rockstar. He just works the room, hugs us all. What a human.


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[Assistant] So I thought, yeaah, get my favourite flavours in there. Making two ice creams is really ambitious, but Heston's here, so you wanna put up a good dish that, you know, he's impressed by.


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[Assistant] The dish I'm making is a two scoop ice cream with some tempered chocolate on there as well. I'll get a twill for the bit of the crunch as well. Uh, but it's kind of a nostalgic sort of take on, you know, I used to eat a lot of ice cream as a kid.


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[Assistant] Strawberry ice cream has a beautiful soft strawberry flavor and the perfect amount of sweetness. Now my anglaises are done, I need to get them into the ice cream churner.


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[Assistant] I've got sherbet too. I'm really running out of time. Two scoops of ice cream without the cone element. It's hard to plate that beautifully. I think that the flavours are really vibrant and exciting, but I'm struggling to bring it all together.


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[Assistant] I'm hoping that the judges will be able to see past it not being the prettiest dish that I've plated, but all the elements taste amazing and the story behind each of those elements is there and I hope that they get taken back to a childhood memory of their own.


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[Assistant] So I did a mint chocolate ice cream with a cola jelly and tempered milk chocolate.


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[Assistant] I'm happy that the judges tasted my dish, but it's a bit disheartening to hear that that's, you know, what's happened.


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[Assistant] I've learnt that I need to get a clear idea at the beginning of my cook instead of trying to sort of over complicate it.


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[Assistant] I'm making a Coco Pop and Grand Marnier Panna Cotta. I love Coco Pops. They're like a treat.


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[Assistant] Heston being here means that mystery box isn't going to be your average mystery box.


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[Assistant] No, I was just going to put them in for the crunch, yeaah. But I'll maybe try doing that.


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[Assistant] Coco pop chocolate mousse cake with toasted rice bubbles.


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[Assistant] A tempered chocolate cup with raspberry jelly, strawberry sorbet and a chocolate mousse.


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[Assistant] Love sugary stuffed cocoa pops. That's a bit of a treat. I would love to be in the top three today, especially in front of Heston. It would just be kind of incredible.


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[Assistant] It's a chocolate and custard tart with a Chantilly creme fraiche.


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[Assistant] It's Sweet Week and we're up for a team challenge. I'm really excited.


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[Assistant] A praline shot, and then I usually do a sorbet on top.


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[Assistant] I know there's so much to do with this dish, but I think we should really push ourselves today and pull out something amazing. We can, you can, if we can crack onto it now.


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[Assistant] I put half of these strawberries over the stovetop and then I like to put a bit of citric acid in there.


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[Assistant] Ben and I are planning on presenting the dish exactly the same, but it's gonna taste the same. So our strategy for that is to make sure we weigh every single ingredient so that we have the exact flavour in each element. Okay, Ben?


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[Assistant] It's so crucial that we get this basil panna cotta flavour right.


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[Assistant] My fans with panna cotta is looking great. I'm happy with where it's going, but I'm not too sure what Ben's doing. How's your panna cotta, Ben?


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[Assistant] I put my panna cottas into the freezer and I hear Ben yelling saying, wait, wait, don't put the panna cotta in just yet.


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[Assistant] The flavor of basil with the plum salt bake and that strawberry compote, I think it's going to pair really well together.


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[Assistant] Mine's just got a slight wobble, it's almost there. Mine's not. The panna cotta is the center of our dish.


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[Assistant] If this doesn't work out, or if his panna cotta isn't set and mine does, it doesn't matter, it has to be exactly the same.


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[Assistant] I can't believe what I'm hearing. I'm really, really scared.


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[Assistant] Time to go. Oh my gosh, what an absolute mission that cook was.


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[Assistant] I'm really scared if he put that Rothy shot on that pipe.


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[Assistant] And raspberry shards with a plum sorbet.


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[Assistant] I didn't have time to put that on. And I didn't have time to tell him not to put it back on, so.


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[Assistant] Yeah, it does. It looks like insane. I know.


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[Assistant] To check out, and I do have a big stack of books to unhaul. The goal today is definitely just to get rid of all my books I'm unhauling, like put them into the boxes around town.


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[Assistant] Uhm, and I'll be able to show you guys little boxes. You can go through the books in them and it'll just be fun. So, let me show you what I'm unhauling before we hit the road.


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[Assistant] A lot of these are purely because I have them in nicer editions now, and either I had multiple copies of them, so...


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[Assistant] Family drama about a mother and daughter's relationship in academia because


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[Assistant] Is uhm, just in the category of something I'm not interested anymore. I got this thrifted a long time ago.


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[Assistant] Uhm, and that still does interest me, of course, but I would like a bigger biography on each of the women instead of just reading.


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[Assistant] Alright, so far we're having really good luck. Very good book selection today.


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[Assistant] I'm seeing great expectations, very old copy. Uhm, this looks like...


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[Assistant] Survival Death Valley. And we have, oh, Silk Umbrella by Carolyn Marsden. What is this?


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[Assistant] Noya was learning to paint like her grandmother, she and her older sister Teng spent hours in the jungle entranced as they watched Kanya paint delicate silk umbrellas.


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[Assistant] I feel like this is maybe a middle grade. Woven with customs and language of Thailand, this evocative novel.


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[Assistant] Okay. Kingfisher's catch fire.


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[Assistant] Alright, hey what's up? It's a few days later. Uhm, and my books are finally out of the freezer. I put all the ones that I got from any little library in the freezer just to make sure I know like, book lice or other unwanted guests. Think.


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[Assistant] Not ready to commit. Not ready to commit yet. Plus I haven't really been in the mood for sci-fi, but I think having like the physical copy.


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[Assistant] Reread it and stuff like that. I really know next to nothing about this except that we're following people who are working on a desert planet. It is so incredibly vague. I just know it's a classic piece of sci-fi. Definitely gonna be watching the movie when it comes out, but I would like to have this completed before I get into the film.


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[Assistant] The owner of the castle is? Or like, what is going on in the castle? And so they're trying to find out. So, sounds really interesting, but that is that one I'll let you know.


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[Assistant] My bell jar edition, which is like tucked right there. You can't really see it. It's also the same color, but.


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[Assistant] Uhm, I have read Leaves of Grass, I do have the Penguin edition, but this is just, ugh. This is the Deathbed edition, which was compiled like right before Walt Whitman died. He passed away in 1892.


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[Assistant] I would love to reread this. It's been a long time. I first read Leaves of Grass in high school, and I know I would appreciate it so much more now, so cannot wait to get into this collection of poetry, and I highly, highly recommend.


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[Assistant] Jonathan, the author, uhm, his descent into why we eat animals, how we eat them. It examines factory farming pretty heavily, I believe. It goes into why we eat some animals and why we don't eat others like your dog or cat that you probably have beside you right now.


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[Assistant] Uh, I keep saying there's so much Mishima on my shelves already, but I just keep adding to the Mishima collection and not reading any of them. At this point, I don't know what to start with. So as of right now, I have Life for Sale, which is the one I picked up in the box, and then I also have Confessions of a Mask, Thirst for Love,


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[Assistant] I don't know how far the map extends, but you can just search your postal code or


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[Assistant] Okay, we have a really cool edition of King Arthur and his knights. Ooh, yeah.


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[Assistant] Leaves of grass? Or life for sale? Life for sale?


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[Assistant] Using a whole ingredient is a bit of a challenge, but I love snapper and I just think it might be an easier one to be able to use the whole fish.


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[Assistant] I do this dish a lot for dinner parties with my friends and I do a whole fried snapper with the sweet and sour sauce.


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[Assistant] My dish today is a whole fried snapper with sweet and sour sauce. I've got my sauce reducing.


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[Assistant] My coconut rice is on. Now it's time to get onto my whole fried snapper. Uhm, Tati, just be careful, I'm gonna deep fry this.


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[Assistant] I need the snapper to cook at 180 degrees for 10 to 12 minutes. The hot oil should make the fish really lovely and tender, but leave the skin nice and crispy.


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[Assistant] It looks like it's cooked really nicely, but it's not as crispy as I would have liked. I get my fish out of the oil and onto the plate, and I just realise. Oh.


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[Assistant] I can't believe it. The tail's fallen off my snapper.


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[Assistant] Fish tail doesn't have too much taste, so hopefully it doesn't affect the fact that I'm not using the whole fish.


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[Assistant] It's a deep fried snapper with a sweet and sour sauce and coconut rice.


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[Assistant] My dish hasn't gone right today. I'm not sure if that fish is cooked beautifully. I just, I really hope that I'm not in the bottom three because of this one.


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[Assistant] That's our lifeline with New Zealand and the outside world. So it's bringing in our passengers, it's taking out our passengers, it's bringing in our cargo. See what happens.


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[Assistant] In the 16th century, the mathematician Robert Record wrote a book called The Wet Stone of Wit to teach English students algebra.


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[Assistant] He replaced those words with two parallel horizontal line segments, because the way he saw it, no two things can be more equal.


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[Assistant] Could he have used four line segments instead of two? Of course. Could he have used vertical line segments? In fact, some people did.


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[Assistant] There's no reason why the equal sign had to look the way it does today. At some point, it just caught on. Sort of like a meme, more and more mathematicians began to use it, and eventually, it became a standard symbol for equality.


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[Assistant] Math is full of symbols– lines, dots, arrows, English letters, Greek letters, superscripts, subscripts. It can look like an illegible jumble. It's normal to find this wealth of symbols a little intimidating, and to wonder where they all came from.


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[Assistant] Sometimes, as Record himself noted about his equal sign, there's an apt conformity between the symbol and what it represents.


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[Assistant] Another example of that is the plus sign for addition, which originated from a condensing of the Latin word et, meaning and.


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[Assistant] Sometimes, however, the choice of symbol is more arbitrary, such as when a mathematician named Christian Kramp introduced the exclamation mark for factorials just because he needed a shorthand for expressions like this.


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[Assistant] In fact, all of these symbols were invented or adopted by mathematicians who wanted to avoid repeating themselves, or having to use a lot of words to write out mathematical ideas.


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[Assistant] Many of the symbols used in mathematics are letters, usually from the Latin alphabet or Greek.


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[Assistant] Characters are often found representing quantities that are unknown and the relationships between variables.


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[Assistant] They also stand in for specific numbers that show up frequently, but would be cumbersome or impossible to fully write out in decimal form.


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[Assistant] Sets of numbers and whole equations can be represented with letters, too.


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[Assistant] Other symbols are used to represent operations. Some of these are especially valuable as shorthand because they condense repeated operations into a single expression.


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[Assistant] The repeated addition of the same number is abbreviated with a multiplication sign, so it doesn't take up more space than it has to. A number multiplied by itself is indicated with an exponent that tells you how many times to repeat the operation. And a long string of sequential terms added together is collapsed into a capital sigma.


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[Assistant] These symbols shorten lengthy calculations to smaller terms that are much easier to manipulate.


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[Assistant] Symbols can also provide succinct instructions about how to perform calculations. Consider the following set of operations on a number.


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[Assistant] Take some number that you're thinking of, multiply it by 2, subtract 1 from the result, multiply the result of that by itself, divide the result of that by 3, and then add 1 to get the final output.


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[Assistant] Without our symbols and conventions, we'd be faced with this block of text.


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[Assistant] With them, we have a compact, elegant expression.


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[Assistant] Sometimes as with equals, these symbols communicate meaning through form. Many, however, are arbitrary.


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[Assistant] Understanding them is a matter of memorizing what they mean and applying them in different contexts until they stick, as with any language.


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[Assistant] If we were to encounter an alien civilization, they'd probably have a totally different set of symbols.


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[Assistant] But if they think anything like us, they probably have symbols.


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[Assistant] And their symbols may even correspond directly to ours.


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[Assistant] They'd have their own multiplication sign, symbol for pi, and, of course, equals.


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[Assistant] Now we advance onwards into nothing. Just Ice Shelf and Horizon now.


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[Assistant] Get that one over up on top. Can help you tie that stuff down.


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[Assistant] The Ross Ice Shelf is the largest lump of floating ice in the world. It's the size of France.


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[Assistant] And actually we've got one measurement that's ever been made in the 1970s. That's it. And the rest of it's a mystery. So little is known. The surface of Pluto has much better imagery than what's beneath the Rossi shell. It's a lot of new stuff that we're going to discover.


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[Assistant] The Ross Ice Shelf holds back a piece of ice sheet that's threatened if it falls apart and it melts.


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[Assistant] Even though it's far away, the impact would be somewhere in the order of six, seven meters of sea level.


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[Assistant] But I'd be worried about 10cm. That's already enough to impact low-lying areas, like where I come from, South Dunedin.


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[Assistant] Although I'm looking at this wide expanse of nothing and it's a bit creepy. We've spent so much energy and time, months of planning and building a piece of equipment. But, now what happens? No one's ever done this before, it's exploration. It's going to be interesting.


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[Assistant] From this point on, we've got four hours before we get to the shear zone. I mean, very gingerly make our way through, uhm, what's essentially a minefield of carasses.


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[Assistant] Kinda creepy, you know? So each one of these wooden stakes here represents a, a known crevasse. And right now we've got one five meters that way, and one six meters that way.


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[Assistant] I'm very nervous driving. You can fall down into the hole and you probably will die. It happens. It's happened before in Antarctica.


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[Assistant] But, we can't turn back. We'd spend so much time planning. You just have to...


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[Assistant] You just have to get through that. I mean, that's what Tom and Rob were there for.


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[Assistant] Rob and Tom have guided us through. Now we advance onwards into nothing. Wow. Crazy. It's just Ice Shelf and Horizon now.


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[Assistant] We just want to get everything up and get inside and get out of the wind. Cause it's cold.


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[Assistant] You can definitely tell it's colder than at Scott Base. Scott Base is going to feel tropical compared to this out here.


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[Assistant] Eggplant rolls, some chicken koftas, and flatbread.


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[Assistant] Oh yeaah, love something sweet with ginger. Probably a cake of some sort. There's beautiful local carrots here, so you could incorporate that somehow. Yeaah, go sleep.


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[Assistant] The broth is punchy as. Very, very gingery, no doubt about that.


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[Assistant] There's some nice flavors in there for sure, and you can definitely taste ginger, so, got that fart.


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[Assistant] I remember being behind the bench and having the judges come around and you're so...


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[Assistant] Stuck on one idea in your head. It's kinda hard to take in what they're saying.


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[Assistant] Sometimes they can see what direction you should be going in, uhm, so worth taking on board what they've got to say.


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[Assistant] You've certainly hit the ginger flavours, which is what it was all about. But unfortunately, it just wasn't your day.


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[Assistant] Your final option, lovely lemon myrtle.


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[Assistant] So my thought is, this one's gotta be the absolute best. Yes, yes. If you think about extra textures would be my advice as well, uhm, to make it a little bit different. Thank you.


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[Assistant] Alright, Ban, Anushka, you've only got 15 minutes to go. Come on, Anushka.


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[Assistant] A layer cake and a lovely salad. We'll leave it to the judges to make their minds up. Nice work, guys.


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[Assistant] History portrays these people as aged eccentrics, but if only they'd known that their dreams were actually achievable. Indeed, today we can manufacture gold on Earth, thanks to modern inventions that those medieval alchemists missed by a few centuries.


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[Assistant] Gold is extraterrestrial. Instead of arising from the planet's rocky crust, it was actually cooked up in space and is present on Earth because of cataclysmic stellar explosions called supernovae.


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[Assistant] The extreme pressure of a collapsing star is so high that subatomic protons and electrons are forced together in the core, forming neutrons. Neutrons have no repelling electric charge, so they're easily captured by the iron group elements.


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[Assistant] Earth's gold was likely delivered this way, before being kneaded into veins by geothermal activity.


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[Assistant] Although this represents a lot of mass because gold is about 20 times denser than water.


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[Assistant] Perhaps one day, we'll see gold rushes to tap the mineral wealth of the other planets of our solar system. And who knows? Maybe some future supernova will occur close enough to shower us with its treasure.


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[Assistant] I still have time to bring this, uh, source together. I'll, uhm, see what I can do.


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[Assistant] If you don't eat enough, you're not going to reproduce. And if you don't reproduce, it's a very quick process into your population not growing.


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[Assistant] Over the last 50 years, the winter air has raised by about 5 degrees Celsius.


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[Assistant] We've got the drones and the suction cup tags. See if they survive the trip.


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[Assistant] We have a small UAV, a little quadcopter with a camera on it. When we fly that over the whale, we can get a very precise estimate of the size of that animal.


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[Assistant] The other thing that we do is deploying suction cup tags. These tags are basically like a smartphone. They record the angle of the whale, whether it's rolled over on its side, the heading of the whale, the depth.


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[Assistant] It also records video, which is awesome because we can then sort of corroborate the things that the sensors are telling us with what we actually see the whale doing.


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[Assistant] It's got two 720p cameras in there. We can get about nine hours of continuous data. And all of that packaged together gives us a really precise estimate of the health of the animals down here.


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[Assistant] So Nick, let's just have you right in that spot there is good. Yeah, I feel good up here.


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[Assistant] And then we'll try and do it off whichever side the animal gives us.


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[Assistant] We're in Wilhelmina Bay, uh, one of the locations that we've worked in for a long time.


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[Assistant] And we're gonna try and deploy one of the video recording multi-sensor tags on a humpback. Let's see if we can, uh, see if that whale is still there.


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[Assistant] For us it's a great place because the whales behave in a way that allows us to approach them to put our tags on.


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[Assistant] I think I see something over there. Okay, there we go. Right out in front of us. Off our bow.


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[Assistant] We're basically prepped up. We're gonna go sneak up on this guy. Go real slow. The key is to not wake them up as we approach and not have them respond to us.


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[Assistant] So, uh, if we get up to it by the time it's still logging, we should be good. So you're gonna have to be full extension for this guy. Yep.


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[Assistant] If it's flu, hit the zodiac, it would flip us over without much, you know, trouble.


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[Assistant] You probably have five or six minutes in that water at the most before a hypothermia would set in and it would be game over.


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[Assistant] You might see a footprint in the water from where it kinda kicked away, uh, but it's like, one and done. This sucks.


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[Assistant] Is that a logging whale out there? Can't tell. Nah, it's not. These animals move over big distances very quickly. They're a real pain to work with because they're difficult to find. Do you guys want to get the drone in the air? This wouldn't be a bad spot. Yeah.


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[Assistant] So Nick, it'll be no different if the animal is not, uhm, logging. Okay. Alright, we'll approach as slow as we can to still be making up speed on it. Sure.


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[Assistant] When we're approaching a whale, human safety is the first concern.


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[Assistant] Anywhere you can put it, kind of, territory. Are you gonna- I'm gonna swing around, don't worry. It's gonna be on our port side. Okay, so we're still going port. If someone else wants to take the tiller, I'll tag. Okay.


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[Assistant] Lars, correct me if I'm wrong, this is the first ever flight in the Antarctic, right? For this equipment? Yes, that's correct. Couldn't ask for more, except for Lars to buy us a couple of drinks. One big one.


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[Assistant] Come on guys, time's moving quickly. Be confident.


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[Assistant] You can do it, Seth. You can do it. Come on. Stay positive. You can do it.


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[Assistant] Nice and quick, Simon. Come on, Steph. Are your croissants ready, Steph?


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[Assistant] Unit 19. The sofa is in the living room.


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[Assistant] A bed is a piece of furniture that you lie on when you go to sleep.


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[Assistant] A bathroom is a room in a house that contains a bathtub or a shower.


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[Assistant] A sink and sometimes a toilet. This is the bathroom.


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[Assistant] A toilet is a large bowl with a seat or a platform with a hole.


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[Assistant] A bathtub is a big rectangular container.


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[Assistant] Is the bathtub in the bathroom? Yes, it is.


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[Assistant] He, she is wearing.


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[Assistant] She is wearing a skirt. She is wearing a skirt.


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[Assistant] He is wearing a jacket. He is wearing a jacket.


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[Assistant] He is wearing a suit. He is wearing a suit.


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[Assistant] Bathroom Mirror


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[Assistant] Is the mirror in the bathroom? Yes, it is.


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[Assistant] It's a duck-off. It's between Monica and I. But this old duck has a lot to prove.


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[Assistant] The caraway forms part of the duck skin crumb, cumin carrot puree and a yoghurt and tahini sauce.


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[Assistant] Welcome to Spectacular Wood End in the gorgeous Macedon Ranges. And if you look behind you, you'll see a very famous rock. Anyone know what it's called?


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[Assistant] Well done. I thought maybe just the Victorians would know. Now can you guess why we're here?


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[Assistant] Only the third person ever to win two pins.


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[Assistant] You're cooking brilliantly well, and with that pin, tough competition.


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[Assistant] In fact, there are two pins in play. Sandeep has got one, but unfortunately he's hurt his back, so he can't compete in today's challenge. Which means, unfortunately, he'll be joining the losing team in tomorrow's elimination.


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[Assistant] It's just so much fun, but I'm not so sure when you're in this kitchen. With only two hours to go, come on!


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[Assistant] You have so much to do, we really don't think you realise.


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[Assistant] Right, so get your bread spread out, get it buttered. Where's the captain? Get motivated. Let's get these things going.


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[Assistant] It does feel nice, doesn't it? With 200 people all sitting on their picnic rugs. And what a backdrop. Doesn't get any better.


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[Assistant] Well one team have obviously done brilliantly, the other team are still struggling to get food out.


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[Assistant] It's a really good sandwich. You know, the chicken's cooked beautifully, it's a nice mayo, you've got the little pops of celery.


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[Assistant] So this is the caprese salad. Looks good. They put croutons in it too. Lots of dressing.


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[Assistant] Again, they've picked some winners, you know, they haven't, you know, they've not been crazy. These are tried and tested flavors, and they've just delivered it.


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[Assistant] Yeah, I think just too many ingredients, isn't it? Like, I mean, if they just picked, say, pumpkin goat's cheese or pumpkin feta, then you go, makes sense, lovely.


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[Assistant] It's a real shame because there's lots of really lovely ingredients in there.


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[Assistant] Unfortunately, you struggled from the start. As a team, you panicked, and today's challenge just got away from you. Green team, Derek!


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[Assistant] Clear, decisive leadership, and it absolutely showed.


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[Assistant] Everything in your basket was delicious. And that's why you have won today's team challenge.


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[Assistant] So I'm sorry Red Team, that means you are joining Sandeep in tomorrow's elimination.


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[Assistant] But with time of the assets. I think you're just making it way too complicated. They'll have to dig deep. You alright in there, tatty? To be the pick of the crop.


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[Assistant] Undercooked. Some people would send that straight back to the kitchen.


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[Assistant] I'm going to do sticky chicken, so I'm going to deep fry, uhm, some brined baby chicken, and then I'm going to do a sticky tamarind sauce and like a mango salsa.


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[Assistant] So my memory comes from my trip to China, actually.


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[Assistant] I used to be a really fussy eater and, uh, my dad had a business meeting at a Peking duck restaurant and I couldn't be rude and not eat it. Uhm, and the first time I ate it I just like fell in love with it.


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[Assistant] I had a bite of these beautiful Peking duck pancakes and I just thought they were incredible. It was such a aha moment for me.


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[Assistant] I just remember my brother and I eating like 12, uh, Peking duck pancakes and we just loved it.


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[Assistant] So I know the basic elements of a hoisin sauce, but I decided to put my own twist on it. So I'm gonna juice some plums. I also love having plum sauce when I have duck pancakes. So I'm gonna incorporate some of that fresh, sweet, light plum juice into this sauce.


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[Assistant] I just put a little bit more plum, just for a bit of freshness into the hoisin. I think I actually might add a little bit more.


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[Assistant] I've got my hoisin sauce done and my duck breast is in the oven. It's time for me to make spring onion pancakes.


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[Assistant] I don't want these pancakes to be too thick because they will puff up a little bit in the pan, but I want them to have a little bit of bite. They will be good. These pancakes, they need to be perfect. I think this one's a little bit more done.


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[Assistant] Uh, in China, and my brother and I ate about a thousand Peking duck pancakes.


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[Assistant] It's a five spice duck with a spring onion pancake and a plum and hoisin sauce.


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[Assistant] Time's running out. Halfway through the cook. It's getting intense.


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[Assistant] This is the most carrot cake I've ever made. I need to feed 100 people today, but I'm going to do 120 cupcakes, just for good measure.


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[Assistant] The batter tastes beautiful. It's got a nice hint of spice as well as the freshness that the pineapple brings and the carrots. The batter looks absolutely beautiful. The next thing I need to do is get it in the oven. So now I've got it all under control. But I realize the red team is in a bit of strife.


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[Assistant] For starters, Abby's had a bit of a problem with the hummus and I need to figure out what I can do best to help the team out.


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[Assistant] Anushka's not a very assertive captain today. There's a bit of a lack of teamwork going on when certain people need help.


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[Assistant] I'm running these baskets out. I'm so relieved that they're done. I feel horrible enough for them being late, but I'm just hoping that Red Team has done enough to avoid tomorrow's elimination.


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[Assistant] For as glass and benign as it looks, there's a lot going on. One side we've got sort of the McMurdo, um, ice shelf and the other


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[Assistant] Is the Ross Ice Shelf, and it's where two large kind of ice masses are coming together, much like a river comes together.


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[Assistant] Just keep a little extra following distance. Or maybe 50 metres. We're just going to be going a little bit slower through here. And if we stop, you should too.


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[Assistant] So this is the radar boom for our PB100 and we'll be fitting a GPR unit, a ground penetrating radar and we'll be able to see on the monitor when we're approaching


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[Assistant] State-of-the-art technology. Real key piece of this whole project for this year and going into the future as well. So yea, just gotta get it up and running.


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[Assistant] Let's just watch them come across and get them to park up before this next post here.


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[Assistant] Get it coming a little bit right now, Rob. Bring it over towards me a little bit, please.


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[Assistant] Don't really know what to think of them. My eyes are automatically drawn to those stories. I'm thinking, okay, I can do a sweet with that. On the other hand, I want to do a savoury just to get myself back into that rhythm of things. Then I look at the salmon and I'm like, oh, I can really push some flavour into this one.


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[Assistant] Last week I was in Blacks twice, and it really tested me. Something's not right. I've put my career on hold.


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[Assistant] Now that I'm in top 10, I really need to step up my game, push hard towards that food dream.


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[Assistant] I'm looking at these ingredients. I haven't cooked a savour in a while. I don't know what to do.


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[Assistant] Today my dish is salmon and noodles in a tomato and coriander broth. After the guys came by, I need to maybe think of something else that I can add to the dish to boost the flavour. I'm looking at the mystery box. I'm really gonna have to work out how I can maximise the flavour from the ingredients that I've got in front of me.


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[Assistant] I will have to get onto salmon. With the salmon, if I poach it, it might shrink or it might contract. And so I'm thinking maybe the best way to cook it is actually to pan fry it.


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[Assistant] I've been burnt before when I served barramundi with Rick Stein, and it was raw insight.


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[Assistant] To be one of the top three today, this grass needs to be spot on.


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[Assistant] I'm a bit surprised about the amount of flavour I've been able to draw out of these very few ingredients. Like it actually tastes quite nice.


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[Assistant] So happy to be caught. It means I've been able to switch my mind off sweet week. It's a sense of relief. The colour on that broth looks beautiful.


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[Assistant] What will make me even happier is when George cuts through that salmon and it's cooked perfectly.


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[Assistant] Seven noodles in a tomato and coriander broth, with a coriander oil.


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[Assistant] When I visited my brother in Singapore, I was opened up to this thing called a Milo dinosaur, which pretty much is the way that Milo should be eaten. It's three quarters Milo, one quarter milk.


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[Assistant] It's a bit crazy to be attempting donuts in 75 minutes, but it's the type of person I am.


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[Assistant] A while ago in immunity, I tried to make a yeast risen dough. Nooo. Nooo. Didn't work out. It wasn't airy enough.


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[Assistant] So I sorta wanna redeem myself, but to make donuts you wanna double proof these.


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[Assistant] I thought I might as well. And I'm going to get those in pretty much now. You have lost the plot, haven't you?


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[Assistant] I've got this dough and I really wanna make doughnuts, but I'm kinda thinking that I may not have time to do a double proof. So instead, I'm gonna single proof it in the oven.


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[Assistant] I've got nothing to lose today. There's no pressure test. So it means that you can concentrate on the best dish ever. Gonna put this in the oven so it kind of steams it up.


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[Assistant] I'm waiting for this dough to rise in the oven. I'm really hoping that I can get these nice and airy and then be able to pipe in that Milo cream.


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[Assistant] I've used my milk with about half a tin of Milo, whisked through my yolks, my sugar, my cornflour and thickened that mixture up.


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[Assistant] When I pull the singerized donuts out of the oven, I'm pretty happy with how they're looking. I can actually see almost air bubbles forming on the top.


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[Assistant] I need to deep fry these donuts. I need to fuel them. They need to be cool before I pipe them because if it's too hot then it's just going to melt that custard.


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[Assistant] At this point, I'm thinking, why have I done donuts? How many do I need? I'm thinking, you're such an idiot, Derek.


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[Assistant] I'm just so stoked that I filled up these donuts in 75 minutes. Oh, these look awesome, right?


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[Assistant] Ahhhh, look, until you've opened one up, I can't be sure.


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[Assistant] I'm not gonna be the top dish today, but I had so much fun. Made these donuts and everyone was like, I hate you Derek, how did you do that?


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[Assistant] Hi, my name is Emma and I've done something stupid. I am in the middle of 47 different book series.


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[Assistant] Uhm, throughout this thing I'll also be recommending a series. I'm gonna split this into the genres of the series.


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[Assistant] The first DNF of this video is going to be the James Bond series. I read Casino Royale a couple years ago.


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[Assistant] Gusterman? I really did not like this young adult series. This is a relatively newer series in which the world is just this dystopian mess where people, uh, become scythes to essentially cull the population, control the population of humans because we can, I think we can like live for a very very long time or something or


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[Assistant] Yeah, I just thought this was completely boring, honestly, so.


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[Assistant] DNF. Ms. Peregrine's Home for Peculiar Children by Ransom Riggs. What?


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[Assistant] What a man. But, DNF. I'm sorry. Did not like this. The Folk of the Air series by Holly Black really, really did not like this. I thought this was awful. Uhm, like just so bad. I read the first two and I just could not bring myself to finish the last one, so DNF.


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[Assistant] I'm kind of sad that I want to do enough Caravelle, the Caravelle series by Stephanie Gerber, um, I just, I don't know, the first one, I really loved the first book, Caravelle, it was so magical, it's just like extremely...


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[Assistant] The Winter Night Trilogy by Katherine Arden. I was also severely disappointed by this and I was kind of shocked because I thought I was gonna love this but did not. Three Dark Crowns. This is one of the worst young adult books I've ever read, so yeah.


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[Assistant] Strange the Dreamer by Laini Taylor. Didn't like it. DNF. The Crown's Game by Evelyn Skye. Also not for me. The Blood Heir trilogy by Emily Wen Zhao. Uh, also not interested. This one hurts because I really wanted to love this one. The Greenbone Saga. Bye.


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[Assistant] Loving it at all, there were a lot of problems with the book for me, I just didn't connect with it, so DNF.


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[Assistant] Uhm, December of last year, so that is that one. I think I gave this like, one star.


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[Assistant] Uhm, I also read Ninth House last year. Really, really did not like it, like, at all.


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[Assistant] It's not something that I was super in love with. And finally we have The Run Hunt by Mary Watson. This is a young adult.


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[Assistant] My soul has been cleansed. Okay, very good. So, now we can prioritize all of the series that I want to continue. We have 47 of them to go through.


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[Assistant] We'll for sure be continuing on with, the first is just the whole Agatha Christie cinematic universe.


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[Assistant] I will 100% probably read any book by her now, even though I haven't read that many, but they're just, they're just things I love. I'm so excited to pick up anything that she's written.


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[Assistant] Uhm, I do have the third book, I think, in the Poro series on hold. So definitely looking forward to continuing with this because...


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[Assistant] Love it. I had no idea that Beloved by Toni Morrison was a series or that there were more books in this one, but


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[Assistant] Definitely continuing on with beloved, highly highly recommend, Adore. Now, Anna Green Gables could have gone into the middle grade category or children's, but just classic.


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[Assistant] Love it. So those are kind of the classics that I have, and then...


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[Assistant] I think we're just gonna swing into young adult because I think this might be not the biggest, but certainly one where I have a bunch.


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[Assistant] So we're gonna start with probably the oldest here, and the first one is Shadomi by Tahara Mafi. I even have like the older edition covers. I have read the first one, two, three, four.


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[Assistant] Oh, the good old selection series by Cassie Clare. Oh my god, no. It's not by Cassandra Clare. What am I saying? Who wrote the selection?


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[Assistant] Kira Kas, Kira Kas. Wow, this is taking me back. Uhm, I never finished the series, I only read the first two, but it was not good, but I still want to read it because, again.


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[Assistant] But this is set in a futuristic kind of dystopian world where Edgar Allan Poe's short stories and


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[Assistant] 13? 2014? Uhm, and I've only read the first two, but I do have the last one on my shelf. So essentially, they are gothic retellings of, uhm, The Island of Dr. Moreau by H.G. Wells.


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[Assistant] But this is a super long running series, so many people say it gets tons and tons better, so kind of interested in continuing on with this, and I do maybe want to give it another, another go. Finally, a series that I just love.


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[Assistant] World, the Ravenspire novels by C.J. Redwine.


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[Assistant] But for me, it just, it worked so well for some reason, like I think it was just executed really well in my opinion, I love the characters, I love the romance, there's tons of banter, tons of like enemies to lovers going on, and I just...


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[Assistant] Another one I'm really excited for. Okay, these are definitely at the top. Uhm, definitely ones that I want to continue. I don't know what this series is called, but the first one is a song of Wraiths and Ruin. That might also be what this series is called. This is by Rosanne Brown. I read this last year. Fell in love. Loved it, loved it, loved it. I know the second book, I think, came out this year already, so.


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[Assistant] Definitely looking forward to this. I love this. Again, the characters were so believable. It felt so real. I loved the writing, the pacing, the conflicts, everything about this I thought was just so well done and I would highly recommend if you're looking for a new


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[Assistant] Follow along even if it's literally years later, so that's kind of why I have 47 on the go.


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[Assistant] But as well, like I do wanna just, you know, finish some, prioritize some, give you my full thoughts on some, just be able to like...


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[Assistant] Have a lot more series kind of finished because I really don't have a lot finished, so. This first one pains me, pains me deeply.


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[Assistant] Maybe if you gave us, maybe if you gave us something, I would continue. I would consider finishing this. But you're giving us nothing. George.


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[Assistant] Where is it? George? George, where's your book? I, yeah, I've said this before, but I just don't want to finish the series when I know the series might never be finished.


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[Assistant] I'm super underwhelmed by it, but again, this is one that I've heard just gets a lot better, and I do wanna like give it another shot kind of thing, and also recent. So.


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[Assistant] A couple years ago now, but uhm, the next book I know doesn't follow the same set of characters, so I'm just not sure if that is what I want to kind of get into.


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[Assistant] And this series, like this never happens with me with this series where I just like gobble all the books up. I've never- I don't think I'm waiting actually on any of these series for like new books to come out and like I know when they come out, I'll just read it immediately. But with the Fortune of Sworn series, that's exactly what I'm waiting for. The fourth book comes out in December of this year, so I am patiently


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[Assistant] Patiently waiting, but this was just amazing. This like, reignited my love. And like, kinda made me discover my love of fantasy romance, because I didn't know that really existed before.


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[Assistant] Uhm, her brother's been missing for so long and one fairy shows up saying that he will take her to her brother if she marries him. She says, I do.


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[Assistant] I read the first one this year too, and like, I really loved the beginning, but then I feel like it kind of lost me.


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[Assistant] Definitely want to keep going with this, but then as well there's other...


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[Assistant] Kind of mini novel series, I think, in this world, which is called The Otherworld. So, just absolutely love this, like, so, so much. So I think that is the last.


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[Assistant] It is Oscar Wilde, but he essentially is Sherlock Holmes. Uhm, and he solves a lot of mysteries. It's super well researched. It's so good. It's so funny. Uhm, I was expecting this to be a kind of like weird disappointment, but one that was like so bad it was good.


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[Assistant] But it was actually just good. So, would highly recommend if you haven't checked these out. Uhm, like I said, I read two of them.


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[Assistant] It was brilliant. It was. It was so good. I cannot wait to read the next one if you're looking for a completely immersive kind of coming of age book that is so real.


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[Assistant] Okay, and then I have four manga series that I'm currently in the middle of. The first one is Tokyo Ghoul


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[Assistant] I literally have only read the first volume and that was last summer. So I do really want to get my hands on the next one because this was like my re-emergence into manga. It was through Tokyo Ghoul, which I appreciate so much. Because then I picked up Sailor Moon. I cannot wait to go through this whole series. I'm currently on volume three.


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[Assistant] Is one that I don't know if I want to continue. This is about a secretary who starts to work for a vampire. Uhm, and like, it was just...


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[Assistant] Shelf. So in no particular order, we have His Dark Materials by Philip Pullman. This is book three, but I've only read book one. Uhm, The Golden Compass. Really loved it. Like, loved it so much. Like, a magical children's series that takes so much inspiration from Paradise Lost. Yes, it was so good. Loved it.


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[Assistant] I think companion novels, but they're set in the same world, so I have the next one. Absolutely love this.


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[Assistant] I read volume 1, who could that be at this hour? I just, I really do love Lemony Snicket, I really, really do, so I do want to continue on with this one too. This is like a completely new mystery series following, I think, young Lemony Snicket himself.


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[Assistant] It was wild. The Mysterious Benedict Society by Trent Lee Stewart. Uhm, this was just, this was fine. I don't know if I want to continue on with this. I think it's a fairly long series. Essentially, we follow a whole bunch of children who get inducted as detectives into this.


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[Assistant] Kaufman and Jay Kristoff. Uhm, I read this this year. Definitely does not compare at all to, uhm, the Illuminae file series. That is just top tier, but this was still entertaining.


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[Assistant] Keep on here for no reason if they don't get better, but yeah. Thank you so much for watching and just witnessing the silliness that I've gotten myself into with all these series. I definitely want to make it a priority in upcoming reading vlogs to just finish a few series because I just keep starting new ones and- Oh wait! I forgot one. I forgot N.K. Jemisin's The Broken Earth.


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[Assistant] Uhm, definitely want to finish this one. I only have one more book, so anyway. Okay, that's the last one. Until then, I will see you... I will see you soon. So, ciao!


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[Assistant] No, it's great. That's fantastic, Tess. Well done. You did it.


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[Assistant] Nice little sort of slightly savoury tie in with the cannoli.


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[Assistant] Uhm, I like that it's quite savoury and it adds quite a bit of respite from the sweet which I really like. Well done Ben.


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[Assistant] I feel like when you design a dish, you always want sort of like little accents, hits where people get surprises and it is a little bit monochrome.


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[Assistant] Alice, Tim had to choose a night in the selection behind, which you both have to celebrate in your dishes. Okay. Tim chose walnuts. Okay.


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[Assistant] Are you happy with that? Very. Very? Yep. That's not what I wanna hear.


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[Assistant] Just got to worry about how you're going to use that in skit face.


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[Assistant] I think it's Jett and Dave. It just doesn't seem like it would happen to them, but seeing what this race can do it honestly could be.


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[Assistant] Oh, gross. Bad breath is generally caused by bacteria that live in our mouth. These bacteria feed on the food particles which get stuck in our teeth, gums and tongue. They break down the food particles into simpler forms. Releasing foul smelling compounds such as hydrogen sulfide, methane thiol and cadaverine.


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[Assistant] These gases form the bad breath. But why is morning breath so bad?


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[Assistant] Can you just measure this one more time? Astro check?


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[Assistant] Go Tess! Oh, already? Already, ready, ready, ready. Wow! I need to pull out all the stops in this invention test cook. There's only one top spot, not the usual three, so I need to make sure that I put up the best dish.


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[Assistant] I'm grating the butter into the dough because it makes it easier when creating those layers. I've done a quick puff pastry in the 75 minutes before, but...


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[Assistant] Rolling and folding my dough and resting. I'll be definitely pushed for time.


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[Assistant] It's crucial that I get this pastry cooked in the time because there's nothing worse than an undercooked tart to tend.


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[Assistant] My caramel for the tartatana is ready. Tess, that looks awesome.


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[Assistant] So now I'm gonna slice my bananas that I'll be placing into the pan.


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[Assistant] Go Tess! My ice cream is done and the consistency is perfect. The brandy butter sauce is beautifully rich. It's the moment of truth. I need to flip my tart to tan. I hope that it all comes out as one. Oh, no. Bit of the caramel came out.


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[Assistant] It's nicely caramelised in spots, probably some more than others. Tessa, that looks so good. I think that I've done a really good job. Come on, Derek.


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[Assistant] I'm feeling really good about the judges tasting my tatsutan, but I am a little bit nervous about the pastry.


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[Assistant] Banana malt tart tartan with a Milo chocolate ice cream and brandy butterscotch sauce.


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[Assistant] Banana malt tart tartan with Milo chocolate ice cream and brandy butterscotch sauce.


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[Assistant] So disappointed that I didn't get that pastry cooked perfectly. Ugh.


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[Assistant] This is the last cook of sweet week. The last one to hold on being top 10. It is crunch time. Good luck to everyone.


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[Assistant] I'm just working some ideas through my head and seeing how I can play with the ingredient.


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[Assistant] Uhm, I'm feeling really nervous today.


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[Assistant] What are you doing? Uhm, I'm reducing down the beetroots with some red grape.


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[Assistant] That's going to make a molasses out of that. It's going to be really spectacular. Yeah. And then that's going to go with the chart figs. Yeah. So that's kind of where my mind is at. How are you going to plate it up? Well, yeah, that's, that is the ultimate question.


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[Assistant] If anything screams being uncomfortable, it's not having a clear idea of what you want to put up on a plate.


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[Assistant] Don't make it all bits, make it a dessert that's easy to describe, easy to understand. If I just have figs and molasses then I would probably be the one going home today.


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[Assistant] But if I just have Figs and Molasses then I would probably be the one going for it.


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[Assistant] So I'm gonna try and make a honeycomb, but we have to make a dish using only natural sweetness and no processed sugars.


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[Assistant] Let's see if I can turn honey into honeycomb. No idea that's gonna work.


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[Assistant] The beetroot molasses is reducing. Check on the honeycomb.


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[Assistant] Because I haven't used anything to heighten it up, it's just a chewy mess and it's not something I could serve.


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[Assistant] This challenge is crazy intense. Trying to make things sweet using natural sugars is a great idea.


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[Assistant] But I still haven't really got this dish coming together at all. And I'm freaking out.


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[Assistant] A little bit. Just do it. The honeycomb hasn't gone hard like a normal honeycomb.


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[Assistant] It's just a chewy mess and it's not something I could serve. Keep fighting mate. I think right now, it's just pure panic. I know that I'm gonna use figs and I'm gonna use molasses. But as a dish, I'm unhappy.


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[Assistant] The only option I have in my mind at the moment is to make a twill.


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[Assistant] The twill is looking too blonde. It's not looking great. I'm just gonna have to use it. I'm gonna try and cut the edges off which are crispy and just use that as my textural element and hopefully that'll work.


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[Assistant] It looks ridiculous. So I wipe it off and I've got to start again.


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[Assistant] Are you worried? Yeah, very actually.


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[Assistant] To be that close to going home, don't want to feel that again.


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[Assistant] Our sole goal is to keep the lights on and propulsion going. Even if that means we're gonna destroy a piece of equipment, that's what we're gonna do because we don't want to put the ship in danger.


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[Assistant] Electrical components will start to melt and decompose and that'll start a smoke and a spark and potentially turn into a fire.


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[Assistant] It's just a matter of if we have enough ground definition to land, then we could maybe get some momentum.


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[Assistant] Just looking at the map, looking at what we already have, where things are.


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[Assistant] Completed. There are 10 in the ground. There are 2 left to repeat. And 62 and completed. So.


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[Assistant] Feels like it's gonna be stable for the next two flying days, which is perfect.


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[Assistant] There's a lot of screaming, a lot of hands flying everywhere. I pick and choose my battles.


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[Assistant] A true kings-cut. It's the timings.


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[Assistant] If you're not moving, the cow doesn't move either.


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[Assistant] Disciplines all coming together. Whatever we're going to discover, it's going to be new and it's going to be interesting.


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[Assistant] Next season now we hope that our research will find out something that no one else knows. The history of that part of the ice shelf for the last 10,000 years.


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[Assistant] Season one of the Real Style Show program is over and done with. And we're going home. This is going to be a great return because, you know, you do miss your friends or you do miss your family.


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[Assistant] Okay, just so you know, the ship will be berthing at the ice pier. Road access will be limited during the ship offload with trucks hauling containers out of Scott Base here and around the pier area.


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[Assistant] My mouth is singing one of my favorites this competition. I don't think it looks very good.


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


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[Assistant] It's AumSum Time. Why do we get canker sores? Cause I cheat on my diet.