All language subtitles for Masterchef.Au.S16E03.720p.WEB-DL.AAC2.0.H.264-WH

NARRATOR: Previously
on MasterChef Australia...

40 MasterChef legends!
(CHEERING AND APPLAUSE)

Here they come.

..they cooked for a cool crowd...

Mama MasterChef?! Wow!

..in their very first
service challenge.

Whoo-hoo!

This is a whole lot of dough
for a whole lot of important guests.

And with the one and only
Jamie Oliver at the pass...

JAMIE OLIVER: You don't get to see
this side of me very often.

I will be as generous as possible.

But this is business.

..they served up three courses.

Service.

..that captivated the judges.

Incredible.

It is fan-tas-tic!

(CHEERING AND APPLAUSE)

And Team Burgundy are one
step closer to immunity.

Here comes trouble.

Yes!
(CHEERING AND APPLAUSE)

SNEZANA: Doors are opening,

and then, I just see these
kind of pictures, hanging there.

In every single photo,
there's Sofia.

Everyone's brain is working,
"What is it? What is it?"

"Green ants"?!

Alright, guys, come closer,
come closer.

I only bite when I eat your food.

These are a collection
of my eating adventures

in different parts of the world.

I like that one.
Oh, that's my favourite.

Yeah.

Oh, my God, they're moving.
That one's moving!

(CONTESTANTS EXCLAIM)

ALEX: All of a sudden,
these pictures, they're moving

and they're coming to life.

It was like, "What in the world
is going on? This is sick."

Is my brain malfunctioning?

This place is nuts.

(LAUGHTER)

Did I just take the best bit?

MAN: Yes, the best part.

WOMAN: Ah! Sofia, big mouth. Ah!

(LAUGHS)

Trademark.
That's my nickname.

To be a big mouth.

I've literally just met these people
and they called me Big Mouth.

Oh, thanks, guys.

ALL: Oh.

It looks like you're enjoying that.
I'm just, like, trying to link.

Oh, this is just an embarrassing
holiday snap.

(EXCLAIMING)

Gaslighting. (LAUGHS)

It's very evident that Sofia
is very well travelled.

Yeah, this is my favourite.

I think it's still my favourite.

That looks so good.

Fish wrap, Balik Durum.

This is one of the best
things I've ever eaten.

So, she has a really good
understanding of flavour

on a global level, which is really
exciting to learn

from someone like that.

Which one's next?

That's Ibu Amye,
also known as Sexy Amye.

(LAUGHTER)

Amye's famous sexy, hot, spicy
taco chicken.

She makes this ayam bakar,
which is grilled chook.

And you walk down the highway,
and there's just this smoke.

You don't even have to know
she's there. It's amazing.

Yum.
Oh, guys. It's hand-held.

It is all hand-held.

WOMAN: (ON VIDEO) So the bigger
the butt, the better the juice,
you know?

Whoa! That's super citrusy.
Yeah.

Citrusy!

I want the end one to move,
just see the, like...

There it is.

Yes, she can.
Yeah, baby!

See ya!

Australia is behind you.

(CHEERING AND APPLAUSE)

That was epic.

Wow.

That was amazing!

This is so good.
I'm being applauded for eating.

Living the dream.

You might have noticed a bit
of a theme, apart from a lot of me.

Yeah. (LAUGHS)

These moments are all just
me at my happiest.

And my happiest is when I'm eating
with my hands.

Yes.

In my travels, I've been lucky enough
to eat at some of the finest

restaurants around the globe.

But no matter how many
white tablecloths I sit at,

my favourite utensils...

..are these.

Your job is to bring us
a mouth-watering dish

that we cannot keep our hands off,

and that we can only eat
with our hands.

Jamie, are you a handyman?

Yeah, I'm all about the hands, man.
(LAUGHTER)

Just, like, even at the most
inappropriate moments.

Poh, you eat with your hands?

Yes.
I know you've eaten with your hands.

Oh, I have.
I've just grown up with it.

So, it's just, like, in my blood.

And we make food with our hands,

so why shouldn't we eat it
with our hands?

Jean-Christophe, it is very hard
for me to imagine you eating

with your hands in this suit.

JEAN-CHRISTOPHE: (CHUCKLES) Yes.
Does it happen?

Yeah, I don't like sticky fingers.

(LAUGHTER)

Righto, rules time.

You want to know how long you got?

CONTESTANTS: Yes.

We're giving you 75 minutes.

And we're looking
for the top-five dishes.

They'll go through to the first
immunity challenge

of the competition.

Yes.
Ooh!

And let me tell you,
immunity, in this competition,

it is like gold.

You don't want to be at risk
come Sunday,

at the very first elimination.

Don't leave it up to chance.

Take matters into your own hands,
eh? Alright?

Righto, we can't wait
to have some fun.

You guys are going to have some fun.

Your time starts now.

(CHEERING AND APPLAUSE)

Scales.

That's a nice piece of pork there.

Shopping time!

Do you see the curry leaves
anywhere?

We're going spicy!

Sorry, boys.

Already sweating.

You got this, Lil!

Go, Lochy!

I love eating with my hands,
especially tacos.

Uh, today I'm going to cook,

uh, cochinita pibil,

which is a taco dish
from the Yucatan region of Mexico,

made with pork,
um, a whole bunch of spices,

and, hopefully, I can get it
in the pressure cooker in time

to get that to be pull-apart.

Lil, what are we making?

I'm doing a roast beef
and Yorkshire pudding canopy.

Yum.

I'm also making a mustard,
like, creme fraiche

that I'll pipe onto it
towards the end.

You got this, Lil!

What are you making, Haz?

I'm doing a deep-fried ravioli
with a zucchini, mint

and lemon zest filling.

Uh, and then, I'm just going to make
a couple of yummy sauces

to scoop up with the ravioli.

Oh, yum!
(LAUGHS)

So good.

Let's go, roomie.

Cheers, girl.

Uh, I am making patat met pindasaus.

Basically, chips with peanut sauce.

I'm going to try to do something
that I've never done before,

with a bit of science knowledge
sprinkled in between there.

Right, so we've got 11 cooking.

Five top dishes in the first
immunity challenge tomorrow.

Yes.
So, it's serious stuff technically?

Yeah. Eating food with your hands,

it's all about smacking
your face with flavour.
Yeah.

And I think that's what we want
from these guys today.

I reckon they can deliver.

Jean-Christophe,
what do you want to see?

I want a full explosion.
I want to be able to indulge myself.

I'm trying to work out,
with my tastebuds,

what is going on there?

You're looking for a surprise.
A surprise, yeah.

Jamie, what would you cook?

Certainly, as Jean said, like,
you know, textures, surprise,

uh, mystery.

Uh, maybe something that explodes
or sort of splits.

Would I be thinking some kind
of dumpling or something

you can pick up and tear and dip
into little things.

I'm excited.

Poh, I'd love to know
what you'd make.

I would probably make
a kueh koci or kueh dadar,

which is, like, a Malaysian
street sweet.

Yeah.
Ooh.

Glutinous rice that's kneaded
with coconut milk,

and then stuffed in a banana leaf.

And then, the inside is coconut
that's been braised in palm sugar.

Yum!
Yum!

Is it easy to make?

I know it like the back of my hand.
So, yeah.

So, easy to make, while we're
sort of waiting for these guys to,

you know?
Do you want me to make them for you?

Yes!
Judges' treats.

How long does it take you to make?

Like, maybe 30 minutes.
Oh!

Heaps of time.
Yeah, we got plenty.

Heaps of time. Let's go.
What do we need?

Let's go shopping.

I want a snack!

Fantastic.

Why is this garlic always
so hard to press, bro?

(LAUGHS)

Shredded coconut.

Palm sugar.

Sumeet, what are we making?

SUMEET: I'm making pani puri.
Yeah!

Today's challenge is...is quite
exciting for me, actually,

because, just from the perspective
of Indian food,

there is such a variety of things
that can be eaten with hands.

The thing that really pops up
in my mind is the chaat,

so street food that they make
in India.

So, I'm going to be cooking
pani puri.

Pani puri, essentially, is a crispy,
deep-fried puffy pastry,

and it's filled with potatoes,
chutney, and then some minty water.

Hello, my darling.
Hello. How are you, Jamie?

Three pans on already.
I know, I know.

I'm making a pani puri.

Pani puri?
Yeah.

Really? It's one of my favourites.
Oi!

I love pani puri!
I hope I can bring the punch.

So, are you making the dough?
Yes.

Yeah.
Fingers crossed.

She's making pani puri.

Oh, I love pani puri!
Oh, so fingers crossed it puffs up.

OK, great.
Well, good luck. I love that.

I can't wait to see yours.
Thank you.

The biggest risk with a pani puri

is that the puris actually
puff up.

The dough is really temperamental.

Sometimes it works,
sometimes it doesn't.

And just to be able to get every
puri to puff is a challenge.

Go, Sumeet, you've got this!
Thank you.

What's Stephen making?
Have we worked it out?

Is that corn, just there?
JOSH: Yeah.

He's got corn, coriander...

STEPHEN: I'm feeling very emotional
about being at MasterChef.

It's connecting with my passion
for food.

I love cooking for people.

I mean, my wife says to me,

she goes, "You've spent all day
cooking that dish,

"and then it's gone
in half an hour."

I go, "Yeah, I know, but look at
their faces when they're eating it."

That look of joy.

Sometimes, I just hear the room
go quiet.

For me, that's, like, a genuine
pleasure.

Steve, what have you got?

So, I've got pork belly,

whisky tamarind sauce...
Yep.

..corn ribs to go with it.

OK.
Get into it.

Rip into that bit of pork, you know?

Yep.
Have the sauce dribbling down.

Oh, stop it!
Crunch off with a bit of corn,

you know, to...a bit of a relief
over the sweetness.

Yep.

So, the pork is in, like,
a master stock.

So, I've got to wait for it
to blow off a bit of steam,

and then straight in the oven
for only, you know, 5 or 10
minutes.

You're going to cook a pork belly
in 40 minutes?

Yep.

And you think that's going
to be alright?

Yeah, I think so, yeah.

You think so?

Yeah, I think so, yeah.

Good luck to you.
Good luck.

Thank you.

I need to really be careful
with this, because I've only ever

cooked pork belly
in a pressure cooker once,

and I'm hoping that I can
pull it off today.

Guys, just one hour left
until we're eating

with these pinkies!
Yeah!

(CHEERING AND APPLAUSE)
Let's go, guys! Come on!

Oh, get the girl a spatula.

Guys, I'm joining you.

I'm making a snack.

(CHEERING AND APPLAUSE)

I just miss this feeling so much.

Team Poh, let's go!

You've got this, Poh!

Sav, it already looks so good.

SAVINDRI: You don't even
know what I'm doing, babe.

Curry leaves are my favourite
smell in the world.

Girl, same.

Hi, Sav.
Hi, Chef Jamie. How's it going?

Spices are sizzling.
We've got cinnamon, mustard seeds.

What a surprise, I'm using spices.
What a surprise, right?

Oh, my God. Look at the earrings.

She's wearing hands!

That's a sign.

So, hand-held eating...
Yes?

..in your motherland...
Yes.

..is very natural, isn't it?
Yes.

It's a...it's something
that I almost shamefully

trained myself out of
when I moved to Australia.

I reclaimed that.
Now, at dinner parties,

when I serve Sri Lankan food,

I eat with my hands regardless
of who's using what cutlery.
Yes.

It just came full circle for me.

What's the dish called
that you're making?

So, um, it's my version
of a seeni sambol,

so caramelised onion, an egg bun...
Great!

..and I also want to get a bit
of prawn in the bun.

Nice.

I'm doing two little sauces -
like a prawn aioli.

Few things going on.

Well, that sounds and looks amazing.

Yeah. How do you feel about time?

There's time pressure.

Good luck, Savi.
Thanks, Chef.

Bring that fun.
Thanks, Sofia.

I've given myself a lot
of work today.

I could have made it easier
on myself,

but I'm also here
to challenge myself.

I'm an overachieving Asian.

So, yeah, I'm backing myself.

But there's also a little bit of
cross my fingers, cross my toes.

Alright, that's good.

Um, this is a really exciting cook.
I love it!

We get to try
all of this hand-held food.

There's a lot of colours there,
Lochy. I love it.

Let's go, Lil!

What does the butcher think?

Does my meat look good?

So, Poh, I'm so impressed with you.

By the way, the plan's
already changed

because I couldn't find
any banana leaves.

OK.

So, it's going to be
a pandan coconut crepe,

um, wrapped around this.

So, this is just salt,

fresh coconut, coconut cream,
uh, pandan leaves,

and dark palm sugar.

Well, I can't wait
to get my sweet treat.

I've never had this before.
Yeah.

I'm excited to feed it to you.

Can't wait to eat your snack.
Bye!

Thank you, Poh. That's brilliant.

Come on, boil.

Is this a personal recipe or...?
It is a personal recipe of mine.

I hope you like it hot,
Jean-Christophe.

Oh, yes, I do.
It's gonna be spicy! (LAUGHS)

I'm making my dad's famous
peri peri prawns and flatbread,

because it is a banger of a dish
that can be eaten with your hands.

So he's from South Africa.

And peri peri prawns is
a very Portuguese thing.

There's a huge Portuguese influence
in South Africa. Whoo!

I think today cooking
something that I'm familiar with

is a really good choice
because Jamie Oliver is in the room.

There is so much chilli in here.

Like, I've got to be really careful
not to touch my eyes.

And I'm cooking my dad's
peri peri prawns

for literally our family legend.

This is wild!

Jamie Oliver - I used to watch him
on the telly growing up as a kid.

My dad had his cookbooks.

And then, when it came
to like my ninth birthday,

he took me to the shops
and was like,

"You ought to choose yourself
one gift, and it's only one."

I picked out
a Jamie Oliver cookbook,

so he's, yeah, a big inspiration.

I am going to chuck these prawns
on the hibachi.

I just think it's gonna add
that level of smokiness

that we'd usually get, you know,
on a barbecue at home,

or on a braai as we call it.

It's a dream when Po picks up
your bloody lemons.

Here's your lemon!
Thank you.

I'm a bit nervous about this
hibachi,

but also, like, same kind of
concept as a barbecue.

Alright, let's try it.

So, like, really,
how hard can it be?

Oh, hibachi!

Just doing a test run.
See how we go.

Ah!
Flambe!

It's a bit hot in here.

What's going on here, Alex?

Can I help?

Listen, we got when we're working
with fire,

it's a very aggressive thing.
Yeah.

One thing you can do
when you're controlling heat

is just have a hot zone
and a cool zone.

So you use height
or kind of volume.

I don't think anything
of what Jamie is saying is actually,

you know, sticking.

(LAUGHS)

I am totally star struck right now.

And also you want to cook the prawns
kind of towards the last minute.

Right?
Correct.

Make friends with that fire.
I'm trying.

No, she ain't listening.

She's definitely going to get
the flavour of smoke.

The pressure is certainly on
to nail this,

because I've had my own little
one-on-one demo lesson

from the lord of cooking himself.

Whew! It's hot.

Oh, that's really burnt, hasn't it?

Ah!
Need a fire-extinguisher.

John, I can smell it from here.
It smells delicious.

Thank you!
Love you.

Love you, bro.

Hi, Jono.

Ah! Hello.

What's cooking? Ooh!

Can I guess? Can I guess?
Yes.

OK. Arancini.

Absolutely.
Yes! I love arancini.

Sun-dried tomato arancini
with a bit of aged cheddar in there.

I'm going to do some ricotta,
burnt peach.

Try and do a little side salad
with some charred bread as well.

The thing you're going to be fighting

is normally this is made
with leftovers.

Correct.
You're cooking it, chilling it,

shaping it and frying it.

So, you know, a bit of pressure
on the time, right?

Yeah, 100%.

But we thrive in pressure.

You carry on thriving, my friend.

I've eaten a fair few arancini
in my time.

You know, if Nonna and I ever go out
for Italian,

it's the first thing we order
on any menu.

Gang, gang, baby.

I know on every season of
MasterChef, everyone's got a nonna.

But no-one's got a nonna like mine.

Am I controlling in the kitchen?

Yes.
Yes.

Do I need to be?
BOTH: Yes.

Absolutely, because otherwise,

you'll run rampant
and turn down all my burners.

No, she's the best.

She puts the G in Grandma.

Do you want me to chop
some of those?

No, don't.

She's been so overwhelmingly
supportive in everything

that I've done in my life so far.

Watch your fingers.

Be careful.

Then we get the Band-Aids out.

Nonna took me in when I was 17,

has basically raised me.

He's a big chilli person.

He tends to put it in
and disguises it in a lot of ways,

to think that I won't know
that it's there.

And she's my housemate
and roommate, too.

So we're basically best friends.

Your boy did good.

Your boy always does good,

which is good
because now I don't have to cook

and you do.

I got a million voices going
in my head right now.

I'm freaking out!

I just want to put up a dish

that I know
I'm going to make Nonna proud.

I think the thing
that can be my undoing today

and where it can really go wrong

is if the king of Italian food
doesn't like it.

It needs to be really good.

So, Nash,
are you using both of these?

Oh, no.
Can I use one?

Thank you.

I'm quite excited
about this challenge.

In my culture,
there's some amazing dishes

that you can eat with your hands.

I'm quite lucky.

I was born in Croatia,

and I'm very much influenced
with that Mediterranean cuisine,

which is a lot of fish,
a lot of fresh food.

And then I moved to Serbia,

where it's a bit
kind of heavier food.

Growing up, I used to watch
my mum cook all the time.

I learned pretty much everything
from her.

I've so much to do.

There's so many of us at the moment.
I really want them to notice me.

So, for this dish, first thing
that comes to my mind

is my mama's doughnuts,
or in Serbian, mama's krofne,

which I love eating with my kids.

Snezana.
Hello!

How are you, you gorgeous girl?
I'm really good.

Your motherland is Serbia.
Yes.

A culture that loves
to eat with their hands.

Oh, they love it.

I usually don't cook sweets much,

but I just want to try
something different

and give you something different.

My mum's doughnuts,
which she never gave me a recipe.

And this is something we also...

..she makes for my birthday.

So she just piles them up.
OK.

And she doesn't put filling in it.

She puts it aside and everyone
can put whatever they want.

Yeah.
But I'm going to go in with filling.

So I'm making a jam,
I'm going to make a custard.

So when you kind of go in it,
it should kind of explode.

Fingers crossed.
Beautiful.

I'm excited about this

because it's got
such a specific memory for you.

Yes.
But growing up in Australia...

Hot jammy - I mean, I used to eat
them all the time at the market.

So everyone might have
their own idea

of what this is meant to taste like.

Yes.
So, let's see what yours does.

Fingers crossed.
I love it.

I hope so,
otherwise I'll blame it on my mum

because she never gave me
measurements!

OK.
Every time I ask her,

"What's the recipe?"

she's like, "Oh, add a bit of milk.

"Add a bit of that."
Love it.

Clever to do something sweet,
I think.

Thank you -
I appreciate feedback.

Well done.
Thanks, Chef.

I really need this dough to be soft.

It needs to be sticky.

It needs to like be fragrant
and smell of the lemon.

(GRUNTS)

Uh, I don't know exact measurements,

so I'm just kind of winging it now
and trying to get there.

Come and see me, like,
if I'm crying or laughing,

and we'll know.

Hey, is that pandan?

Yeah.
Nice.

Folks, the big hand's
at the bottom of the clock,

and that means
you've got 30 minutes to go.

Come on, team! Let's do it!

They look so good.

Let's go, Lachie.

So I'm cooking a lemon curd choux,

so it'll be a lemon curd filling
with whipped cream.

Meringue blowtorch on top
with choux around.

I think the biggest concern
would be having my choux perfect.

It's quite a technical dish.

Pastry's always very tricky.

I really want to have it right.

So I've got my tamarind
and date chutney going.

I've got my coriander
and mint chutney going as well.

Oi. (SIGHS)

But I'm feeling a lot of pressure
during this cook

because pani puri is
such a beloved street food of India.

If I get this wrong, I have
all that weight on my shoulders.

I'm just about to drop my puri
into the oil, and I'm so nervous.

I'm hoping it puffs.

If my puris don't puff,

there is no way I'm making
the immunity cook tomorrow.

This is my moment of truth.

Go, Sumeet!

I'm feeling really nervous.

It is extremely essential
that these puris puff up

to make it a pani puri.

I've dropped my puri into the oil

and I'm just thinking,

"Please, puff, for heaven's sake."

Oh, my God, they're puffed up.

Oh, my God. Thank God it puffed.

I was so stressed about that.

I said a little thank you prayer
in my heart.

Sumeet, it's looking good.

Thank you!
Go, Sumeet!

15 minutes, come on.
15 minutes.

Whoo!

My choux's rising.
It's looking good.

Nice one. Nice one.

There they are.

Yorkies ahoy!

Mustard creme fraiche is done,
Yorkshire pudding is done.

And the beef. It's taken me
a little bit longer than I wanted,

but hopefully it's alright.

I'm waiting for my potatoes
to chill down

before I start frying them.

I think I've got time.

Lachie, that looks delish.

..those tacos.

We've got
a habanero pineapple salsa.

And then we've also got
some red onions pickling

with habanero as well.

Give it a big punch.

So I think looking good.

Uh, this is my ravioli filling.

Yeah, zucchini. Uh, pecorino.

The sauce is, like, coming along.

Hopefully, I can get
all these raviolis out,

make them look pretty
and get them in the deep fryer.

Po, does it feel different
being here like this?

Yeah, I'm very calm.

You look so chill.

Alright, I'm ready.

How good is the colour of that?
It's bubble-gum green.

I have a little snack for you.

OK, I didn't expect that.
They look yum, Po.

Can we have one?
Can we have one?

The texture - I love it.

Mm!

Very rare, too -
you finished before the clock.

Oh, come on, cut us some slack.

Yum.
This is unreal.

So good.
Honestly.

Will you text me the recipe?

Absolutely.

Well, Po, we've got a big decision
to make.

No-one's with me on this one.

She's gone.

Oh, I can smell that.
That's beautiful, Steve.

OK.

Whoo!

(CHEERING)

Yes, Steve-o!

I love blowing off some steam!
Yes!

Smells good.

For the pork belly,
now I've got to do the sauce.

Chilli, ginger, garlic -

all those flavours
match the pork belly.

I'm adding whiskey to the sauce
to give it zing,

to give it a kick at the finish.

I need it to have something special.

The smell of this is fantastic.

Oh, it smells good.

I tell you what -
I'm keeping an eye on you.

The pressure cooker is done.

I pull the pork out.

It looks good, but I still want
to flash it off in the oven

to get that crisp on it.

But I have to be careful

because too long in the oven
will dry it out.

This dish relies on the pork belly
to be cooked to perfection.

For my mum's doughnuts,

I'm really happy with my jam.

That looks great, Snez.
Yeah, Snez. Good consistency.

I'm quite happy with my components
at the moment.

Um, I pulled my dough
out of the oven.

OK, moment of truth, David.

My dough is coming out.

And...it's risen!

Oh, my God, I'm so happy.
Looks great.

Now I just need to cut my doughnuts

and fry them.

Everybody, we've got
nine minutes to go!

(CHEERING)

What do you think?
It's perfect.

Perfect?
Yeah. That's great.

Yes! Well done. High five.

Whew!
Great job.

# Where did
my sun-dried tomatoes go? #

Good work, Harry.

So they're gonna get folded
into a bun.

Are we allowed to test, yeah?
Yeah, mate. Get into it.

Andy, that is very spicy.
I'm good.

It's already by the smell...

(LAUGHTER)

I told you. I warned you.

Wha!

When a Sri Lankan says it's hot,
it's hot.

Please listen.
Andy's gonna pull the fire alarm.

Thank God you're here.
Thank God you're here.

So hot. Look at him.

Good luck.

Thank you, thank you.
Don't burn my face off.

I will try my very hardest not to.

For my seeni sambol bun,

the buns are filled with the sambal,
the prawn and the egg.

I really want to get them crisped up
at the bottom of the pan first.

Oh, look at her...
Look at her buns. They look great.

And then egg wash
and straight into the oven

for five minutes to finish.

Aioli time.

There's an aioli that's got heaps
of lime and punch in it

and prawn flavour,
and there's a sweet tomato sauce.

Tomato sauce is very traditional
Sri Lankan, as odd as that sounds.

We even put tomato sauce on pizza,

which is really atrocious.

I hate...I hate that,
um, personally.

Tomato sauce goes in the fridge
along with your nail polish.

I literally have no idea
why nail polish lives in the fridge

in Sri Lanka, I'm not even kidding.

Oh, my...

Dude, prawn aioli.

Is it good?
Hell yeah.

We're just gonna roll with that.

My flatbread's in the oven.

Yeah. Nice.
Six minutes.

It's time to cook my prawns.

I need to push myself really hard
today

because I want to have
that immunity tomorrow.

Oh, Alex!

It's just smoke everywhere.

It is literally
just like clouds of smoke.

And it's pretty much filling up
the whole MasterChef kitchen.

Oh, my God, I'm gonna cry.

What's she doing?

I can't even see it!

Oh, Alex!

What's she doing?

This hibachi in front of me

is just like, smoking out
this whole kitchen.

Jeez, that is so smoky.

(SNEEZES) Oh, the smoke got me.

Do we have goggles?
(SNEEZING)

I'm crying 'cause there's
so much smoke in my eyes.

(COUGHS)

I don't know what's going on.

(COUGHS)

Is this normal?

(COUGHS)

Jamie, what are you laughing at?

It's just that there's
potentially a fire.

I mean, look, she's pouring butter
into hot flame, so it will be fun.

POH: I'm actually a little bit
worried about Alex.

(COUGHING)

I hope the prawns are OK.

Uh, let's see if they're going
to be perfect or burnt to a crisp.

ALEX: Oh, my God!

I think this might have been
a mistake.

I'm just so praying that these
prawns are cooked perfect.

We are just, like, really hoping
for the best here.

STEPHEN: I've got five minutes
to go,

I pull the pork out of the oven...

..and it's missing
that crisp on the top.

What have I done?

I'm so excited to get my
little fingers on your food.

There's only four minutes to go!

Let's go!

Flamethrower?
Where's the flamethrower?

But then I remember
we've got blowtorches,

so I'd get the blowtorch going,
get it over the skin,

and put a bit of crunch on the top
of the skin.

MAN: Steve, that looks great.

And it's looking pretty good.

Two minutes!

(WHOOPING)
Two minutes.

SNEZANA: Oh, my God!

Come on, Snez. That looks great.

WOMAN: Looks good, Lourdes.
Thank you.

Yeah! Balls of heaven.

MAN: Good size.

JONATHAN: I pull my arancini
out of the deep fryer,

they're crispy, golden,
exactly how I wanted them.

I've got them stuffed with
an aged cheddar, sun dried tomato,

and I'm confident these flavours
are going to be banging.

Looks good from up here, Johnny.

I've got my side salad,
my burnt peach, ricotta.

Super happy with this dish.

I know Nonna would be proud of this
one, but feeling Italian food

to the Italian king
could be a gamble.

Let's hope it pays off for me.

(CHUCKLES)

Attention! Attention! Un minute!

Allez! Allez!

MAN: Sumeet, that looks beautiful!

SUMEET: I'm feeling fairly satisfied
with the pani puri.

I've managed to get all the elements
on the plate.

I'm happy with the way it looks,

I'm happy with the flavours
I've got there

and pani puri totally hits
the brief.

There is no other way to eat
pani puri but with your hands.

Let's bring that fun in 10...

ALL: Nine, eight, seven,

six, five, four,

three, two, one...

(WHOOPING)

SNEZANA: I'm actually happy
that I got this done.

It's fluffy and with a hole inside
and they smell good.

My mum never gave me a recipe,
so let's hope for the best.

Well, the challenge was all about

making something that we could eat
with our mitts.

But it's serious business
for you guys because the top five

that we're looking for
go into tomorrow's immunity cook,

where one dish will be immune

from the first elimination
of the season.

We'd love to taste your dish.

Sumeet.

(CHEERING)

SUMEET: I want the judges to have
the crunch of the crispy puris

and then the freshness
from the mint water.

The head of chilli,
the sweet and tangy.

I want them to experience
the burst of the flavours

in their mouth like fireworks.

So I've made you
a little plate of pani puri.

'Chaat' is like a whole food family
on its own.

When you said it was a challenge
like that, I just thought,

I can't go past the pani puri.

Do you know what 'chaat' is?
No

'Chaat' - Indian snacks,
essentially.

Yeah. That's right. Yeah.

So chaat actually comes from
the word 'chatpati'

which is licking your fingers, so...

Oh!
Clever.

Yeah.

Sumeet, how are we doing this?

So essentially what you do
is you break the puri up.

(CRUNCHING)
Listen to that crack.

Yeah. And so then you sort of put
a little bit of this mixture.

Is that potato?
Yeah.

So that's potato
and it's got some dry spices.

The green one is mint and coriander.
Mint and coriander.

And then this is
a date and tamarind chutney.

Wow.
And then water is mint, essentially.

But mint and coriander.
Wow.

I'm doing it!

(CHUCKLING)

(CRUNCHING)

ALL: Ah!

Mm-mm!

(CHEERING)

Wowzers.

You would have to make
so many of those...

(LAUGHS)

..so many of those
because you could eat hundreds.

They're like...
You could.

They're so refreshing.
They're more-ish, but refreshing.

Like, even with the date
and tamarind puree on there,

it's kind of sweet-and-sour.

It makes your cheeks
kind of pucker up like that.

It's...it's so good
and well made as well.

You couldn't have done any better.

Oh, thank you.

Thank you.

Thank you.

I absolutely adore that dish.

There's this beautiful,
gentle heat in your water.

Just the way that explodes,

it's like a firework.

It's truly amazing.

The ritual of filling it

and then finally popping it
in your mouth,

it is a little orgasmic.

(LAUGHTER)

Damn right.

(WHOOPING AND LAUGHTER)

What is interesting is how you can
enjoy using your finger

without to have to lick them.

That's very clever.

And all these melodies of flavours
and spice and, yeah,

is an orgasm, actually.

(LAUGHS)
I agree.

Oh, it's getting hot in here.

It's like 60 shades of flavour
going on here.

(LAUGHTER)

Gordon Bennett!

Absolutely incredible.

You're from Bangalore,

and that dish was bangs-galore too!

(CHEERING AND LAUGHTER)

(WHISTLING)

That was such an awesome dish.

Next up, we're going...Alex!

(WHOOPING)

ALEX: I'm about to serve
my dad's Peri Peri Prawns

for our family legend, Jamie Oliver.

I'm really hoping the cook on these
prawns is OK.

What do you call this?

Peri Peri Prawns and flatbread.

Um...

..what was going on up there

when there was
the biggest bellow of smoke

I've ever seen in this kitchen?
OK.

That is the first time
I've ever used a hibachi.

Ah.

So we'll call it practice.

Yeah.
Yeah, yeah.

Oh, stop it! Oh.

Thank you.

Can someone tuck a napkin
into Andy's shirt?

It's stressing me out?
No, no, I got this.

Alright.
No, no, no, you don't.

Come on.
Auntie Poh.

Auntie Poh. There you go, son.

Cheers, love.

Yeah. Make sure you get
a lot of that, Andy.

That's where it's at.

Oh, yeah.

JC, because I know you don't like
getting sticky fingers.

Oh.

JEAN-CHRISTOPHE: Thank you.
You're welcome.

I don't know how you cooked those
prawns so well with what I saw.

So I was like, there is no way

those prawns are going to be
cooked well.

That's game on.

Prawns are cooked perfectly
and I love the way the heat builds.

It's got this vivaciousness,
this energy.

The colour is amazing.

Ah, I love it!

Yay!

The texture is just perfect.

Yeah.
That's smoky.

It's coming out of it.

It's just incredible.

My pawn was perfect and I loved it.

OK...

..I'm not so positive.

No!

I respect that these guys
had a good prawn,

but life is about consistency.

My prawn is completely raw.

No!

And my tail
is completely overcooked.

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My prawn is completely raw.

No!

And my tail
is completely overcooked.

This is all about learning.

And the hard bit, ironically,
was the sauce.

And that was genius, so well done.

Thank you.

Good job, Alex.

Well done, Alex.

Alex.

Absolutely gutted right now.

If there was anybody that was,
you know, to get a perfect prawn

today, it would be Jamie.

And the fact he couldn't even
eat it, it's just ruined me.

Yeah. Uh, don't play with fire.
(LAUGHS)

Fire is not your friend.

Next one - Jonathan.

MAN: Yeah, Jonathan.

(CHEERING)

Wow-wee

What is the name of your dish?

Uh, so you've got aged cheddar
and sun dried tomato arancini

with a burnt peach and ricotta
salad.

Who would you eat
this specific dish with?

My nonna?
And what is her name?

My name?
No. Your nonna.

Ah, Sandra.

I know your name is Jonathan,
I just called you out!

Yeah.
(LAUGHTER)

I mean, I know I'm French,
but I can read your apron.

(LAUGHTER)

Sorry.

Ooh, you got a nice little nugget
of cheese right there. Beautiful.

Delicious.
Thank you.

Very good.

Ha-ha-ha!

It's crunchy,
the rice is perfectly cooked.

Uh, it's seasoned beautifully.

Well done, mate.
Thank you.

ANDY: Uh, Arancini - tick.

It's perfect. It's really nice.

Um, perfect seasoning.

Love the little nugget of cheddar
in there.

And perfectly fried as well.

I like the two sauces.

I didn't really go for the peach
and the salad and stuff.

I was just like, "Get me dirty,
get me down messy."

And I wanted more arancini,
more sauce.

Ain't no time for salad today.
OK.

Awesome. Thank you very much.

Thank you, guys. Cheers.

Ooh!

Lil.

LILY: I've made
a little roast beef bite.

JAMIE: You've made a lovely little
Yorkshire pudding.

And then that refreshing
creme fraiche - delicious.

A lovely little bit of England.

I think you've done a great job.
SOFIA: David.

DAVID: It's patat met pindasaus.

So it's chips with peanut sauce.

Chips - crispy.

That chilli sauce,
I want it in a jar.

Thank you, I appreciate that.

It's great.
Thank you.

ANDY: Harry!

(CHEERING)

HARRY: Deep-fried ravioli that are
filled with zucchini, pecorino,

mint and lemon zest.

And just a simple nap sauce.

Just like Doritos and salsa,
basically, the Italian version.

Yeah, and I didn't think
I'd enjoy it

and it'd be as fun and as messy
and delicious as it was.

JAMIE: Lachlan.

LACHLAN: Cochinita Pibil.

It's a pork taco dish.

That cut is always a challenge.

You've kind of just about got there,
but not quite.

But you've got good flavours there

and it transports me back to Mexico.

JAN-CHRISTOPHE: Lourdes.

LOURDES: So this is
a lemon meringue choux.

So in the middle we have lemon curd.

And then on top we've got Italian
meringue that has been blowtorched.

Lourdes.

What do you think
we might have realised?

The serving size.
Yeah.

Never seen Lady And The Tramp?

Oh, you're with me?
Hey!

It's fun to be with spaghetti,
not a choux bun!

Come on, mate,
you're freshly married.

Oh, boy.

(LAUGHS)

(LAUGHTER)

I was tempted!

Oh, mate.

Oh, that filling
is completely flawless.

It is so light, it is so smooth.

It's not too sweet.

I am in love.

Hey!

Next dish we'd like to taste
is Snezana's.

Jammies!
JUDGES: Wow!

Wow.
Oh, my goodness.

They smell amazing.
What is it?

So it's, uh, Mama's Krofne,

which is a kind of Serbian,
um, doughnut.

I could possibly get it
all in my mouth. Easy.

Let's do the challenge.

Do you think I should?

I will do it.

Andy, you have white shirt,
so maybe, careful.

ANDY: Oh, easy!

OTHERS: Oh!
Easy.

Mmm!

There's a secret custard.

SNEZANA: I know.

It's unbelievable.

(CHEERING)

(LAUGHTER)

Unbelievable.

(CHEERING AND APPLAUSE)

That was a nice mouthful.
Thank you very much.

Thank you so much, Jamie.

I would like to attempt a bigger one
next time and try that in the mouth.
Um...

There was more room.

I had the side-on profile and
there was more room.

The homemade jam, it was so fresh.

So it really felt like that smell
of summer strawberries.

The ratio of cream and jam
was perfect.

Very, very good indeed.
Really pleased. Thank you so much.

For guesstimating that recipe,
you've done a perfect job.

That was the fluffiest doughnut
I think I've ever had in my life.

And I'm not exaggerating.
Thank you.
Perfect.

Thank you.
Perfect little bite.

I can count on one hand how many
doughnuts

I have actually
truly enjoyed in my life,

and that's in there.

That was amazing.
Thanks, Sofia.

(CHEERING AND APPLAUSE)

Feedback was absolutely amazing.

I'm rapt.

I want to taste the food from Sav.

(CHEERING AND APPLAUSE)
Come on, girl!

What have you made for us?

I've made my version

of a seeni sambol bun,
and I've got a sweet tomato sauce.

I've made a prawn and lime aioli.

The way it's supposed to be,
you're supposed to tear it
in half and go squirt, squirt

with the two sauces
and then in your gob.

Guys...

Mm-mm.
Do it.

Sav...basically, um...

..je n'aime pas.

I have no idea what that means.

I don't like it.

Fair enough.

I adore it!

(CHEERING AND LAUGHTER)

Stop being hard!

You gave me a heart attack!
Me too!

Oh, my God.

You know what I like?

I was on about
an explosion in my mouth, yeah?

Because I don't always eat
with my hands, so I expect something

when it goes in - boom!

And it did.

This is just brilliant. Well done.

I am getting
mad Sri Lankan pizza pocket vibes.

I love the double sauce and the fact
that you could like keep saucing.

It was like you were always
using your hands in some way,

shape or form.

It was very clever.

Like, I could see this, you know,
this taking off at a market

or something like that.

And so I really love it.

Everything you make so far
has this kind of mysterious quality

about it when it arrives,
like it looks familiar,

but I know there's mysterious things
underneath.

And then it's always comforting.

And even though
I've never had it before,

something about it feels familiar.

So I love that about your food.

Savvy, when you cook,
you have a brilliant use of spice.

You know, I'm getting
delicious bombs of flavour there.

Contrast, you know, lots of balance.

And I got the prawn - nice and sweet.

The flavours were incredible.
Really, really good.

I think the concept of a bun,
a filled bun, a loaded bun

that can take you
to different countries is brilliant.

I love the story.

As usual, so far
you're always strong, Savvy.

Well done.

(CHEERING AND APPLAUSE)

You should be so happy, so proud.

Last but not least, Steve.

Come on!

(CHEERING AND APPLAUSE)

STEPHEN: Pretty happy. Pork belly's
looking good, but I'm hoping

that it's cooked to perfection.

Aw, stop it!
That looks so good!

JAMIE: So what
do you call this, mate?

So I just call it

pork belly with
whisky tamarind sauce and corn ribs.

Let's dig in, eh?

Yeah.
Yeah. Go on.

I'm gonna go right to the middle.

Oh, no!

(GROANING AND LAUGHTER)

It's on the waffle white shirt!

Andy, can't take you anywhere.

Stevo...

..that is bloody smashing!

(CHEERING)

Stevo! Well done!

Yeah, Stevo!

Quite amazing.

You've done it, mate.
Thank you.

How are you feeling?
Good.

(TEARFULLY)
You guys are making me happy.

You're making us happy.
Bless you.

If you kick off,
I'm going to kick off.
Yeah.

I will.

Adam's apple is doing
some weird shit down here.

(LAUGHTER)

Like, that's what I'm here for.

To give people pleasure
with my food. You know?

That's exactly why I'm here.

I bless you.

Well, you've absolutely nailed it.

I mean, juicy, juicy pork,
beautiful sauce.

I mean, you saw these boys.
I want to just keep doing this.

I've had people make fun of me
in the street for, you know,

licking my fingers and, like,
you know, we're on TV, but...

Yeah. Go for it, girl.

..who cares? That...

I'm actually lost for words,
and it doesn't happen that often.

I think the pork belly cooking
is so spot on.

Like, any more, and it would
have started to fall apart.

And that's not finger food,
that's not eating with your hands.

And then that sauce, mate,
you know, I love it

because it's uniquely yours.

Having that whisky in it
has just changed the dimensions

on it so much, because it does give
you that...a little bit like chilli.

It gives you that tingle,
it gives you that roar at the back

of your throat, and that makes you
want to go back

for the sweet, sour
and saltiness of it.

So I've got to commend you, mate.
I'm really proud of you.

I'm really happy that you're here.

Um, and don't forget this moment
and this plate of food,

because this is you.

You've got this tapestry
of life experience,

and you love food, right?

You need to believe in
your experiences and your talent.

Like, you're not here for fun.

You could win this competition.

Right?

It's a great dish.
You should be proud. Well done.

Thank you.
Nice one, Stevo!

Well done, mate.

(CHEERING AND APPLAUSE)

So proud. So proud.
What a great cook, mate.

(APPLAUSE)

We swapped our forks for fingers.

And not only was it a hell of a lot
of fun, the result was pure magic.

But there are only
five spots up for grabs

in tomorrow's Immunity Challenge.

If we call your name, step forward.

Sumeet.

(CHEERING AND APPLAUSE)

Stephen.

(CHEERING AND APPLAUSE)

Well done.
Yeah, you too.

Snezana.

(CHEERING AND APPLAUSE)

So blessed!
Well done!

Lourdes.

(CHEERING AND APPLAUSE)

One last spot.

It is you...

..Sav!

(CHEERING AND APPLAUSE)

Sumeet, Steve, Snez, Lourdes, Sav,

ooh, congratulations!

Immunity is almost within reach.

Everybody else, you'll be up on
the gantry

cheering on like legends.

Now get out of here.

Have a good sleep, 'cause
we've got a big one tomorrow!

(CHEERING AND APPLAUSE)

VOICEOVER: Tomorrow night on
MasterChef Australia,

with inspiration from our judges...

SOFIA: ..Jean-Christophe
and Poh are awe-inspiring.

Wow.
Ooh!

Immunity worthy dishes...

I need to win this because
I don't want to be going home.

..will knock their socks off.

JAMIE OLIVER:
That dish blew my mind.

You are a superstar.

Captions by Red Bee Media