All language subtitles for Masterchef.Australia.S14E09.Beat.The.Chef.Immunity.Challenge

VOICEOVER: Previously on
MasterChef Australia...

Come on, guys.

..a team relay challenge
was a mad rush to the finish line.

Hey, tell me,
what's the hero ingredient?

Chilli.

45-second handover. Was it enough?
No.

They all tried
to turn up the heat...

The pickled chillies
just give it that zing.

but in the end...

Yes!

..the grey team triumphed.

Tonight, it could be
a record-breaking night of immunity.

WOMAN: What is going on?

But first, they'll have to beat
one of Australia's best chefs.

# 'Cause you're hot then you're cold

# You're yes then you're no

# You're in then you're out

# You're up then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot then you're cold

# You're yes then you're no

# You're in then you're out

# You're up then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You
# You don't really wanna stay, no

# You
# But you don't really wanna go-o

# You're hot then you're cold

# You're yes then you're no

# You're in then you're out

# You're up then you're down. #

(LAUGHTER, CHATTER)

Are you excited for this cook?

I am.

No, I'm scared, actually.
(LAUGHS)

Just get it over with.

Keen beans over here.

It is an immunity cook today.

And I'm the sole representative
here today from...

..from the Fans team up against
just a solid team of Favourites.

So I'm excited,
but with trepidation.

MAN: Here we go. Oh...

WOMAN: Ooh...

(CHEERING, APPLAUSE)

There's a croquembouche under there,
Julie, for sure.

(LAUGHS)

Better not be.

Why is it so tall?

What is this?
MAN: These cloches, yeah.

I walk into the kitchen and
there are all these gold cloches

and this other...thing covered up.

Is that a sewing cushion
under there?

It's like, what is it?

Good morning, everybody.

ALL: Morning.

Well, it's immunity day,
and I can see a lot of happy faces.

And I'm going to make them
even happier.

You're playing for these.

(GASPING)
MAN: Oh, my God. Really?

Whoa.

MAN: Seven. There's seven.
JULIE: What?

Why are there seven of them?

That's so good.

This could change your future
in this competition.

WOMAN: They're all able
to get a pin.

Damn! Seven pins.

Today, there are seven pins
for the seven of you.

MAN: Seven?!

And each of you could walk away
with one of them.

All seven from me. Sorry, guys.

This wouldn't be MasterChef if
we made it easy for you, would it?

To secure a pin,

you'll have to go up against
one of Australia's best chefs...

..in a classic
Beat The Chef Showdown.

WOMAN: Oh, no!

What the hell?

He's arguably the leading chef
in sustainable Australian dining.

He's the executive chef
at Harvest in Byron Bay.

Far out.

Give it up for Matt Stone,
everybody.

(CHEERING, APPLAUSE)

ALVIN: We have to beat this chef,
Matt Stone,

who is world class, in my eyes.

His philosophy and cooking
is all about, you know,

farm-to-plate type thing, no waste,

to really making every produce sing
and respecting it.

(CHEERING, APPLAUSE)

What a lovely applause.

How are you, fella?

Oh, come on!
Mwah!

So nice to see you.
So good to see you.

It's been a while.

Welcome back.
Thank you. Great to be back.

After the success
of Future Food System,

what have you been up to?

Ah, I've moved to Byron Bay.

You're looking more Byron Bay
every time I see you too, mate.

Those locks are...
They'd be fitting right in.

How has your time been at Harvest
so far?

It's good. It's a beast,
but it's a really historic place.

And it's just great to be working
with wild foods

that I've never seen before.

Fruits and vegetables
that I've never really cooked with.

And it's just a whole new category
of flavours to work with.

Yeah, the Northern Rivers is some
of the best produce we've all seen.

Yeah, absolutely.
Mindy?

Mindy?
(LAUGHTER)

Mindy.
Mind you, I wish I was downstairs.

I just thought you'd be down here.
Seriously I'm missing out, huh?

You're from Byron.
You'd know the produce field.
Yeah.

You just let the produce sing,
right?

Absolutely.
Don't have to do much to it
to let it shine.

Righto, Matt.

This is Beat The Chef.

In front of us,
there's six ingredients

that people find
a little controversial.

They either love them
or they hate them.

So we're cooking today with
controversial ingredients.

I think Vegemite might be there.
That's pretty controversial.

Either love it or hate it.

It'd be quite hard
to cook with that.

We have...

..licorice.

Ugh...

That's what I think about licorice.

Ugh... Like... No, not a fan.
Not a fan of licorice.

Blue cheese.

MAN: Yes.

So happy with that.

Next up...

..it's brussels sprouts.
Bleugh!

Can't stand 'em.
Next up...

Coriander.
Yeah.

Do you reckon coriander?

It's coriander.

Love.
Delish.

And the fifth controversial
ingredient is...

..oysters.

Oh, stop it.

Oysters. Yum.

If you don't want your oysters,
I'll have them.

And finally...

..it's...

..pineapple. (LAUGHS)

Oh!
On a pizza, maybe.

Well, weirdly enough, that's
why pineapple is there

is because of the controversy over

whether or not pineapple should
or should not be on a pizza.

No. No.

You will never go to Italy
and eat a pizza with pineapple.

It's a big cross. They don't belong.

Should we go over some ground rules?

You got 75 minutes to cook us
a dish that features

just one of these
either love or hate ingredients.

The garden and pantry,
they are fully open.

We'll be scoring all of your dishes
out of 10, including yours, Matt.

OK.

So that means there's a possible
30 points up for grabs

for all of you and Matt.

Any dish that scores
higher than Matt's

will win their maker one of those
bad boys - an immunity pin.

No pressure.

And also, no pressure.

Cooks and Matt, your time starts now.

(CHEERING, APPLAUSE)

MAN: Push, push, push, push.

Pineapples?

I've got a feature one
of the controversial ingredients,

and I'm choosing blue cheese.

Jam. Thank you.

I have no idea
how I'm going to beat Matt Stone.

But I definitely want a pin.

It would mean a lot to get a pin
at this stage.

I think it'd be very validating.

MAN: Yes, Mel!

Let's do this, Mel!
You can do it!

Last night, I had some
wine and cheese with the girls,

and then I saw the cheese up top,

and I just couldn't think
of anything else.

So I'm going to make
a cheese board choux pastry

with, like, blue cheese cream,
a smoked crack pepper cream,

and a pear jam.

Cheese, it is.

Can someone... Can you grab
the cayenne pepper for me, please?

Thank you.
No worries.

For the challenge today,

these are all quite
strong-flavoured ingredients

and they're certainly polarising.

There's a lot of people
that don't like them.

MAN: Oh, Billie! Whoo, whoo.

So I think the key to
doing a good job of this

is to cook something that the judges
may not have had before.

Just to showcase that flavour
in a different way.

She's doing something with dessert,
but I don't know what.

MAN: That coriander?

Ordinarily you would think to use
coriander in a savoury dish,

but I want to use it in a dessert.

Billie.
Hi.

How are you doing, Billie?
What are you making?

I'm doing a coriander panna cotta
with a coriander seed biscuit...

Yum.
..and just a passionfruit.

That sounds delicious.
A sweet savoury.

Yeah.
Or savoury sweet, I should say.

Yeah, I like that kind of thing.

Coriander in a dessert is unusual.

You looking to stick out from
the pack a little bit today?

Eyes on the pin?

Eyes on the pin. Yes.

Yeah, I'd love one.

Not lying. Love one.

Good luck.
Thank you.

I would love to stand out today
because I've been struggling

with my confidence.

I'm a little out of practice,
I think.

Yeah, I've probably pulled back a
little bit the last couple of years.

Having a baby has probably been
the major reason for that.

So I've certainly not been
in the kitchen creatively

as much as I used to.

So it is hard returning
to the environment

of cooking under pressure.

I had a pin in my previous season,

and, yeah, it was quite
the trajectory.

So I really hope that I can win
this immunity pin today.

Good work, Billie.

What about this?

# Ohhhh! #

Seven pins, I mean, all in one place
at one time.

We've got seven great cooks.

What do you think the chances are?
Like, literally, what are we...

I mean, Matt's a phenomenal cook.

Phenomenal, and undefeated
in this kind of challenge.

But he's playing away, right?

He's not used to this kitchen.
These guys are.

A little game. Fun game.
Mm-hm?

Pick a number.

How many of these guys do you think
will go today?

Oh...

I think we might give away three.

I'm going to say one.

ANDY AND JOCK: One?
Mmm.

You?

One.

Jeez.
Shall we find out?

Here we go. We watch the maestro.

MATT: So I've decided to cook
with oysters today,

because a lot of people have this
really weird, funny thing

about raw oysters.

But if they're cooked rather than
raw, it's got really great flavour.

And I think it's a great way
to change

that sort of hate side
of the love/hate

when it comes to an oyster.

Where's a whisk?
Need help? (CHUCKLES)

Here.
Oh. Thank you.

Um...

But cooking in
the MasterChef kitchen is...

There's a lot of pressure.

You don't know where things are.

You don't have your back pantry
of flavours.

And there's some really great cooks
doing some really great stuff.

So it is a bit nerve-racking.

Yeah, so I know a couple
of the contestants today

through previous seasons

and other bits of work
that we've done over the years.

So, i's a pretty big challenge.

A bit more of a challenge than
I thought I was going to face today.

MAN: How are you feeling, Matt?
Ah... A little bit nervous.

Hey.

It's kind of rattled me
a little bit,

but I just need to get a clear idea
of...of what I want to do.

WOMAN: Going out to the garden.

He's going to the garden already.

Knowing that the garden is in play
is a really big thing for me,

because that's intuitively
how I mostly cook

is with...with
the freshest ingredients,

with what's growing, what's abundant,
and what's in the area.

I love being able
to pick ingredients,

work with what we have,
working with the seasons,

is really great.

That sort of initial panic

of everyone running around
getting ingredients,

just to sort of get your hands
in the soil

and sort of connect a little bit

is a really...a really
calming thing for me.

Borage flowers are really good

because they kind of have a bit
of an oystery flavour.

And I feel myself
just getting a bit of clarity

around what I want to cook.

Whoo-hoo! Go, Matt.
(CHEERING, APPLAUSE)

Oh, wow. (LAUGHS)

ANDY: He emptied the...
MELISSA: Got the whole garden.

What did you get?
What DIDN'T you get?

Some native yams,
a bit of horseradish leaf,

some G wax, lemon myrtle,

some little allium flowers, saltbush.

Beautiful.
JOCK: Smells beautiful.

Aroma's amazing, right?

While we're here, mate,
what are you cooking?

I'm just kind of making this dish up
as I go, really.

I'm going to do some roasted oysters
on the grill.

Yep.
Pop them out.

And I'm going to make
a really fresh, acidic juice

of cucumbers, vinegar, finger lime,

and then just a few little touches
of some oils

and some fried things and...texture.

Yum.
Yum.
Yum.

Still coming together in my head,
but I've got a good idea.

There's a lot of great cooks
out there, right?

You cannot drop the ball today
on your dish,

otherwise we're going to be
flying out pins.

Yeah. Absolutely.

Are you bringing that?
I'm doing my absolute best.

Come on, man.
Absolutely.

Good luck, buddy.
Thanks, guys.

Oh, my God. I love it.
So nice to watch him cook.

Matt is just like a magician
in the kitchen.

He's going for oysters,

but he's just raided that
amazing garden out there,

and he's got a lot of native,
which I'm really excited about,

so can't wait to see
what he pulls together.

It's 7-v-1 in the MasterChef
showdown with one hour to go!

ANDY: Come on!

JOCK: Come on, guys. One hour to go.

WOMAN: Go, Alvin.

Today, it's all about conversion.

I'm going to convert Jock
to love brussels sprouts.

Jock hates brussels sprouts,

and a lot of, you know, children,

they would have had either
a bad experience, you know,

an overcooked brussels sprouts,
or just bland.

But I know what to do with them
properly.

Jock's favourite vegetable.

I genuinely hate brussels sprouts.

Well, I hope I open your mind.

What's the dish?
I'm dying to know what it is.

I'm making brussels sprouts
mapo tofu.

So I'm going to make a soy milk tofu.

Yeah?

And then that's going to sit
on top of it.

I hate... Can't stand them.

Yeah, I hope I make the brussels
sprouts sing, and convert you.

So, I reckon you're going to get
one of two scores today.

It's either going to be
a 1 or a 10.

It's a 1 because
I hate brussels sprouts...

You can't say that to me now.
..and it'll just be rubbish.

Or you're going to convert me
and it's going to be a 10.

It's a 1 because
I hate brussels sprouts...

You can't say that to me now.
..and it'll just be rubbish.

Or you're going to convert me
and it's going to be a 10.

OK. Challenge accepted.

Bye!

Brussels sprouts
is a very meaty vegetable,

and mapo tofu traditionally
is a tofu drenched in meat sauce.

So I wanted to Alvinise my dish,
so to speak,

and I'm going to replace that meat
sauce with brussels sprouts.

WOMAN: Taste good?

I think so.

The beauty of brussels sprouts is

when you char the brussels sprouts,

the whole vegetable itself
sort of changes in textures,

and the flavours become sweeter.

That's done.

So the idea is to sort of do that,

and then it will be a lovely
sort of charred flavour

through the mapo tofu sauce.

I am determined to convert Jock...

..to love brussels sprouts.

You've got time. You've got time.

WOMAN: Go, Jules.

I know mostly what Julia's doing.

I think she's going pretty Asian.
MAN: Yeah.

Aldo is doing like a pasta.

Michael is the only one
I don't know what he's doing.

MICHAEL: In the last couple of weeks,

I've cooked dishes that
I sort of know, but...

..I haven't done them any justice.

So, yeah, maybe it's cool to throw
something out of the box

and do something a bit different
and see what happens.

Michael.
Hello, guys.

How you going, mate?
Good.

What ingredient did you choose?
Pineapple.

I'm going to play up to the ham
and pineapple that people don't like.

So I'm going to make a little ham
and pineapple broth or sauce...

Yeah.
..to go with some barbecue
coral trout.

I want you to go,
"That's a ham and pineapple broth."

Kind of like the idea of that.
Yeah.

Is it a pin winner? Yes or no?
I think so, yeah.

Although, I love Matt,
and he's such a good cook...

Is it a pin winner? Yes or no?
Yes, it is.

Yes.
Good luck.

Bye.
Thanks.

I've never made or heard of
a ham and pineapple broth before.

And I want it to be
ideas and memories

of a ham and pineapple pizza.

Maybe a pineapple curry,
do you think?

Maybe.

So, definitely one of the weirder
ideas I've had in this kitchen,

but in my day-to-day job,
I'm a development chef,

and that's all about experimenting

and trying to find new
and interesting flavour combinations

to get people excited about food.

I think this dish is actually a lot
closer to how I like to cook

than how I've been cooking so far
in this competition.

MAN: Smells good, man.

MINOLI: I've picked pineapple today

because, frankly, I do love
cooking with pineapple.

And I'm hoping that I can do
a dish that beats Matt,

because I really want to win
that immunity pin.

I'm going 150%
because he's such a good cook.

And I feel like if I don't give it
everything I've got,

then I'm not in with a chance.

I'm up against Matt Stone.

I need to try and kind of win
with punchy flavours,

and smoky eggplant with pineapple
and mango chutney and duck skewers

on the hibachi -

I think that will be
a delicious plate of food.

(HUMS)
WOMAN: How are you, Aldo?

Good.

(HUMS)

I'm using the controversial
blue cheese,

which is not that controversial,
actually.

I'm going to re-create a dish
that's very close to me.

It's a dish that we're eating
pretty much with my friends

every Sunday on the beach
when I was in Italy,

and it is agnolotti with blue cheese.

And I'm going to make
a beautiful mussel sauce

to go with the agnolotti today.

So I'm going to just lay back
and enjoy it, enjoy the ride.

# Because it never began for us... #

(BLENDER WHIRRS)

I'm quite afraid to look
in that direction.

I think I'll just keep looking
in this direction

for the time being.

Today, I'm cooking with coriander.

Coriander lends itself to

a whole heap of beautiful
south-east Asian dishes,

and Thai food is one of
my favourite things to cook.

(SOFTLY) Julie!

Oh, no.
(LAUGHS)

You good?
I'm good.

I feel like you're the poor person

who has to stare down the barrel
of Matt Stone.

I mean, there are worse things...
(BOTH LAUGH)

What are you going to cook
to try and get one of those pins?

I'm going to make some Thai
fishcakes with two dipping sauces.

And, yeah, just served
on a little leaf

with lots of herbs,
things like that.

Good luck.
Thanks, Andy.

Kind of only just got the dish
fully done in my head.

So for my dish today I'm going to do
grilled oysters, caramelised cream,

with a fresh juice of cucumber
and jalapeno.

It's got a bunch of nice flavours.
There's a good base here.

Then I'm on the right path, I think.

WOMAN: Cool as a bloody cucumber.

We've been doing a dish at Harvest
with some charred cucumbers

that we turn into a juice
to marinate some fish with.

So I'm kind of playing off that
same sort of idea here today.

Charred cucumbers,

it just brings like a bit more
of a depth of flavour

and a bit of texture
by charring them up a little bit.

The cream's just going to bring
a nice bit of fat to the dish,

a sort of...

Fat carries flavour really well.

So it'll just bring it all together,
I think.

His dish is going to be
so beautiful.

Yeah, for sure.

I think Matt's going to be so hard
to beat today.

He just knows ingredients
so incredibly well.

He went straight out into the garden
at the start of the cook

and came back in
with so many things.

So I think it's going to be
really interesting to see

how he manages
to get those flavours in

as...like, subtle add-ons
to the oysters

and don't overpower them in the end.

If you want one of these pins,
you've only got 45 minutes to do it.

(CHEERING, APPLAUSE)

MAN: Let's go, guys. Come on.

ALDO: I just got to roll
the pasta out.

MAN: How's it tasting, Michael?
Yeah, good.

The pineapple's coming through, so...

Going to roast any
or toast any pineapple?

No, I don't think so,
because I'm going to char the fish

so they have the smokiness.

So, yeah... I don't...
Got some pickle. I'll serve some...

I might char some hibachi. We'll see.

I've never done this dish before.

I've never cooked
a ham and pineapple broth.

I don't think many have.

So it's definitely a risk.

Whoa!

MAN: Your little chilli's
falling out.

And the chilli up in there, too.

That one?

No, no, no, no. All good.

But I'm starting to have fun.

I think when you start having fun
in this kitchen,

you start cooking good food.

I think it's what I want.

MAN: Let's go, Billie.

BILLIE: My coriander panna cotta
is progressing nicely.

The coriander flavour isn't huge,
but it's there.

So I can get that now into the mould
and into the chiller.

Oh, soz.
That's OK.

(LAUGHS)

Stay in your lane.

Billie!
Yeah.

Coriander.
Yeah.

Dessert?
Yeah.

Wow. So it's a coriander
panna cotta, is it?

Yeah, yeah. Yeah.
Whoo. OK.

And I was going to do
a coriander seed biscuit

and then a passionfruit syrup.

Do you reckon all this
is going to work?

Um... Yeah.

Might take risks.
Yeah.

Can't sort of stick
to the boring stuff, I suppose.
Yeah.

You're not going to win immunity,
if it's a boring old panna cotta.
Yeah.

The thing is, you're not going
to win immunity

if these things aren't, like...

Yeah.

..to the gram on the plate together
so it's perfectly balanced.

You're playing
with some heavy hitters here

and you're playing
some unusual heavy hitters

in a dessert on the same plate.

I believe in the technique,
because you're a wizard at it,

but it's how everything
comes together on the plate.

(SPECTATORS CHEER)

Bloody hot mussels.

Oh, yum.

There's probably a bit of
added pressure in today's cook,

knowing that there's seven people
that are giving it their all

to get the immunity pin.

So it's definitely kind of
seven times the pressure.

They're cooked really well,
actually.

I'm pretty happy with the oysters.

How many plates do we have to put up?
One.

One plate?
Just one. Just one, mate.

But one for us as well.
(LAUGHTER)

So I've got to pop the oysters,
season the dressing,

cut up some vegies,

I've gotta make another trip
to the garden to get some garnishes.

So, a bit on.

I'm going to make
a really fragrant flavoured oil

with the herbs from the garden,

and it'll sort of be the final
seasoning for the cucumber juice.

He's going to use,
like, all of the native stuff

as, like, oils and toppers.

Finding balance in a dish like this
is really important,

and I think my oil will really start
to meld those flavours together.

Wow. That's your kind
of mise en place.

Look at it.
It looks absolutely gorgeous.

Are you happy?
I'm good now.

It took me a while to fully get
everything together in my head.

But I'm feeling OK now, yeah.

This looks absolutely gorgeous.

Such an expression
of beautiful Australian produce,

and we would expect no less.

Thank you.
Uh, can't wait to try it.

Thanks.

Alright, I'm just going to
run to the garden again.

Go, Matt.

That was...so lame.

Typical. Typical fangirls.

Come on, Aldo.

Sorry! Don't run me over! (LAUGHS)

Kaffir limes could be nice.

Looks alright.

Matt...
How you going, Chef?

..I love your restaurant.

It's going along well.

Like, I'm OK for time.

My tofu is sort of steamed.

The sauce of the mapo tofu is done,
and I'm happy with the balance.

And I'm doing the final sort of
charring of my brussels sprouts.

So it's just a matter
of trying to see

what other elements
I can sort of add

to make sure the brussels sprouts
spring and...sing.

And I've just got an idea.

Pickling!

I'm going to add
more brussels sprouts

because if you're going to
convert a person,

you might as well go all the way.

How you going, mate?

Good. Good.

Looking for vinegar.

Can't wait to be converted, Alvin.

I hope so. I...

(CHUCKLES)

I thought what would be nice

is to have some
pickled brussels sprout leaves

just sort of laid on top,

and that would actually counter
the richness of the sauce as well.

Go, Mel.

MELANIE: The choux is in the oven,
and while it's cooking

I can focus on
the other elements of the dish.

When I have a cheese board,
I always have quince paste,

so I'm just trying to cook
down the pears a little bit

to try and get that
really sweet kind of jamminess

that you get from a quince paste.

And that goes with
the salty blue cheese,

which is cooling in the fridge.

They look pretty good.

They do look alright.
Just alright?

Well, we'll see what they look like
when I cut them open.

I'm never too optimistic until I cut
one open and see how good they are.

Oh, come on, let's have
a bit of confidence.

(LAUGHS)

I'm feeling reasonably happy
with how it looks,

and I'm just hoping
that it's enough to win a pin.

15 minutes to go!

(SPECTATORS CLAP)
Let's go!

I'm not even thinking
about what Matt's doing,

because that will just throw me off.

Lets go, Aldo.

Go, Aldo!

The agnolotti are going good,
so I'm very happy.

And I think I'm going to...
start to too soon.

So, there's coriander
inside the fish cakes,

and these are just simply pan-fried.

I mean, you're really
trying to feed us there.

Yeah, which I'm...I'm loving it.

Jock ordered it. (LAUGHS)
I'm loving it.

I ordered bulk fish cakes,
and she's brought it.

You got it.
She's delivered it.

Jock wants bulk fish cakes,

which is lucky,
'cause that's how I cook.

So that's what I'm making.

Anyone got any...lemon?

Lemon.

Nuh? That's alright.

Andy mentioned about making sure

that there's not too many huge
flavours going on in a sweet dish

'cause it could sort of clash.

But balancing difficult flavours

is the type of cooking that can
win you an immunity pin.

And winning the pin is a huge step
towards winning the competition.

I'm sticking to my guns.

Everything's going OK so far.

I'm just waiting on
everything to finish.

I'm waiting on the
coriander seed biscuit.

I've got the panna cotta
in the freezer, setting,

and the passionfruit syrup's
almost finished as well.

Putting savoury ingredients where
sweet ingredients normally are

and vice versa,

it's probably one of
my favourite ways to cook,

and it feels nice to sort of
get back in that groove.

I hope the judges sort of
experience something new.

It's always nice
to give them something

that they haven't had before.

So, hopefully it all goes to plan.

Good man, Michael. I love it.
Love what's going on.

Something smells like pizza.

MICHAEL: The broth is on. I just need
to cook down a little bit further.

My fish is filleted, my hibachi's
hot, so that is ready to cook.

And I want that smoky, charry,
barbecue notes on my fish

to pair really well with the sweet,
rich, smoky, pineapple-y ham broth.

But, tasting my broth,

I'm just a little bit worried
that it's too experimental.

MELISSA: Hello.
Hello. How are you?

Good, thank you.

Mind if I taste?
Please.

I'm still trying to work out
if I like it.

(CHUCKLES)

It's hammy and pineapple-y.

I mean, yeah, it's... (LAUGHS)
I think it's what I want.

It's...that's what it...
what it says on the packet.

(LAUGHS) It's a weird packet,
potentially, but...

(LAUGHS)

The more and more I cook this dish,
the more and more I'm concerned

that it might be a little bit
too out there

and definitely a bit weird.

But cooking against a guy
like Matt Stone,

who is super creative
and super inventive,

you kind of need to go
to that next level to...

..get anywhere near
winning a pin against him.

So there's nothing to lose today,

apart from an immunity pin,

and confidence,

and just some self-respect.

(LAUGHS)

Seven minutes to go.

Let's bring it.
(CHEERING)

Let's go, guys.

WOMAN: Come on, Minoli. Go, Julie.

(HUMS)

Come on, Billie!

Time to see
if the panna cotta set nicely.

Hey! OK. Let's go.

(SPECTATORS OFFER ENCOURAGEMENT)
Yum, yum, yum.

It's set and has all worked out fine.

Now I'm just hoping that once it all
comes together it'll be balanced.

That's good.

Broth, I've just turned off.
I'm gonna strain it and balance it.

I've got some more pineapple juice
to add into it.

Rather than season with lime, I'm
gonna season with pineapple juice,

so, for that freshness
and brightness.

When you're cooking a dish that is
based around a really unique broth,

it's all about the balance
of flavours in there.

So I need to make sure I season it
with the sweetness, the saltiness,

the sourness and the heat.

That's hot.

But I think I'm in a good spot.

MAN: Yes, that's it, Michael.
Lovely.

The choux turned out well.

I'm just trying to bring it together

so that it tastes like
a cheese board.

With the blue cheese
and this pear compote gel,

I really like that sweetness that
goes with the salty blue cheese.

Two minutes, guys! Come on!

Come on, Aldo.

Alright, let's do it.

So it's time to plate up. I start
off with the caramelised cream.

That's sort of the base
and the foundation for the dish.

Yum, yum.

Then I add the marinated oysters
and that gives me

a bit of room to get some
volume into the dish.

And from there start just layering
in some of the fresh herbs,

fresh flowers, and then finish it
with the cucumber juice

and the fragrant, flavoured oil.

I've got some really great flavours.

Stunning.

The dish has come together
pretty well.

Alvin, are you happy
with the flavours?

ALVIN: Yeah.

Really happy with myself
for cooking this dish.

I've completely flipped
mapo tofu on the head

and used brussels sprouts instead.

There's a little glimmer of hope
that I will convince Jock

that he loves brussels sprouts.

Well done.

ALL: 10! 9! 8!

7! 6! 5!

4! 3! 2! 1!

(CHEERING)

Go, mate.
I'm happy.

How do you go?
Oh, alright.

That was really fast, wasn't it?

It goes really fast.

The cook was great.

I've given myself a good chance
at beating the chef.

I'm happy with my dish.

Fish is cooked perfectly.

The ham and pineapple broth
tastes like ham and pineapple.

But now it's up to the gods.

We call them the gods - the judges.

Wow. What a cook.
Seven contestants.

Some good-looking dishes.

Seven pins up for grabs.

And one legend in the kitchen
in the form of Matt Stone.

Let's get the first one in.

ANDY: The legend himself.
G'day.

How are you, mate?

Super. There we are.

So what's the way?

Very nice.

Gorgeous.

Matt Stone. What have you made?

I've got some grilled oysters

marinated in a juice of charred
cucumber jalapenos,

a little dressing
made with some finger lime,

lemon myrtle and Geraldton wax,

and an array of herbs and flowers
from the garden.

Beautiful.
Delicious.

You reckon you beat them all?

Or you reckon you got a couple beat?
What do you think?

I reckon I...hopefully have
a couple beat at least.

I'm pretty happy with what I put up,
so fingers crossed.

Awesome. Alright, mate.
We'll get into it.

Thank you. Enjoy. Ta.
Thanks, mate.
Thank you.

Well, what I love was that, you
know, for the first two minutes

Matt wasn't overly clear but then
he went out into the garden

and, true to form,
was inspired by what he found there,

and formed a dish based on,
you know, the produce at hand.

Very smart idea.

And hopefully it's paid off.

So much going on there
in terms of flavours.

The sharpness from finger limes,

the creaminess from the oysters
themselves,

but obviously from that reduced
cream ever so slightly caramelised.

Could have done with a touch more
acid for me, a bit more of a lift,

but other than that,
it is a beautiful dish.

Every different herb you get produces
a different flavour

and a different texture,

and it's all going off
at the same time in the right way.

I was wondering how he'd go packing
the flavour into a dish like this,

because really,

that's what he needs to do to beat
the other seven cooks out there.

Which I know he wants to.

He wants to walk out of here
undefeated, yeah.
He wants to smoke them.

And he set himself up
for success there.

The only question now is,
is it at the very top

or has it left a little room
for a pin or two to be given away?

Let's score it.

Good luck, Alvin.

I'm feeling confident that everything
I envisaged the dish to be

I managed to put up.

So I hope I will beat Matt Stone's
dish

and convert Jock to love
brussels sprouts.

ANDY: Alvin.
Alvin.

Hello.

Ohh!

JOCK: Well, well, well.

What's the dish, please, and what's
the ingredient you chose?

I chose brussels sprouts, and today
I made a brussels sprout mapo tofu,

and we've got some pickled
brussels sprouts leaves as well

because I'm going to turn Jock today
with these brussels sprouts.

(LAUGHS)

Alright. Get out of here.
Thank you. Enjoy.

Thank you.

Look. Let's just call a spade
a spade.

Brussels sprouts are not your thing.

Andy and I like them.

So it really does come down to,

if you can be convinced
that this is good.

He's having a good go.

I'm not discriminating.

(TAPS DRUMROLL ON THE TABLE)

Does he like it?

VOICEOVER: Missed an episode
of MasterChef?

enjoy another serving
or savour past seasons at:

He's having a good go.

I'm not discriminating.

Hoping to turn Jock with this dish.

(OTHERS LAUGH)

(ANDY PLAYS DRUM ROLL)

Does he like it?

The charred ones
with the mapo sauce...

..and the tofu, I enjoyed.

I really enjoyed. I'm... I...

He's converted me on that part.

I enjoyed the acidity punch
from the pickled ones.

But in terms of converting me,

I'm kind of...
I'm not 100% sold, yeah.

I thought it was a decent effort,
um, from Alvin.

The things that I loved was...
his sauce.

That mapo sauce is, like...

It's spicy, it's rich.

And it had a lovely coating
on those brussels sprouts.

Good colour on the sprouts, too.

The only thing
that I think this dish needs

is maybe some flavour in the tofu.

I think that would have taken it up
to another level.

But all in all, pretty solid effort.

Yeah, strong effort today.

Let's score it.

Good luck, Billie.
Good luck.

Thanks, guys.

BILLIE: Today, I cooked a dish
that I'm really proud of.

The challenge
was to feature a flavour

and I know coriander's there,
throughout the dish.

ANDY: Hello.
Hello.

It's a bit of a strange dessert.

I'm not sure if it's good enough
to beat Matt Stone.

Billie, you chose coriander.

I did, yeah.
And what did you make with it?

I did a coriander panna cotta
with a coriander biscuit

and a coriander stem
and passionfruit sauce.

Wow.

Alright, thanks.
Thank you, Billie.

Thank you.

(BILLIE SIGHS)

JOCK: Looks the business.
It does.

MELISSA: Yeah.
Looks interesting.

JOCK: Alright.

I really enjoyed that.

The flavour of it,
I think it was beautifully done.

It just wasn't sweet.
It was on that savoury edge.

But then you had
this acidic sweetness

came through from the passionfruit

and just swept through your palate

and just find the coconut flavour,

find the coriander flavour,

and just left such a beautiful taste
in your mouth.

I...I think it's very clever

and I think it was
very well executed.

Mm. The textures were there
in contrast.

The flavours were there in contrast.

You know, I have to say, Billie
won her season, she's come back

and she's definitely flown under
the radar since she's been back.

And I think we've all
been waiting to see

when she might poke her head out

and really make a play

and show us what she is made of.

And I feel like this dish is that.

JOCK: I loved it.
Let's score.

Hello.
Hello.

So, I've got duck, smoked eggplant,

a pineapple and mango spiced chutney
and pomegranate.

I really enjoyed that dish.

However...

..Minoli's feature ingredient
was pineapple

and I couldn't taste it.

Had her chosen ingredient
been eggplant today,

which wasn't on offer,

um, she might have got a pin.

Alright, Melanie.
What have you made us?

They're a cheeseboard eclair.

MELISSA: Retro picnic
fun times, hey?

ANDY: Mm.

It had that light, airy,
sort of crackly outside

and made the perfect vehicle
to fill it

with that mascarpone-lightened
blue cheese.

I thought it was very, very good.

Hello, Julie.
Hello.

What have you cooked?

Um, Thai fishcakes
with two dipping sauces.

The flavour of the fishcakes
is really good.

If only they had been cooked through,

'cause it's undercooked.

Aldo, what have you cooked?

We've got agnolotti del plin
with mussels.

ANDY: Ohh...no.

MELISSA: Oh, wow.

Pasta recipe great,
cooked nice and al dente.

But execution
in terms of having beards

in five out of six of the mussels,

I don't know if it's gonna
get it done today.

Alright, guys.

Good luck!
Good luck, fella.

Thanks, guys.
Looks awesome, mate.

I've never made or heard of
a ham and pineapple broth before.

It's definitely one of the weirder
ideas I've had in this kitchen.

ANDY: G'day, mate.
How are ya?

Very good.
Excellent.

I'm almost certain this dish
is a little bit too out there,
a little bit too unique,

and putting it
in front of three judges

that, you know, I'm really desperate
to get good feedback from,

it's the most nerve-racking thing.

Pineapple...
Yeah.

..the featured ingredient.
It was.

What did you make?

A little ham and pineapple broth
with some barbecued coral trout.

Um, yeah, I love ham and pineapple
flavour combination,

so I thought I'd play up to that.

Righto, mate. We'll taste.

Thanks, mate.
MELISSA: Thank you.

Enjoy it. Thank you.

ANDY: Rightio.

Hmm.

Well, I must be in Hawaii
because that was 'lu-wow'.

(LAUGHS)

No...
No, no. You said it.

It's all good.
Hawaiian, right?

You know, that whole
ham and pineapple vibe

is super-delicious for a reason.

And this broth is full of
hammy pineapply goodness

in equal measure.

So, what you get
is this rich, smoky broth

that's then lightened by the acidity

and the fragrance
and the aroma of the pineapple

and so you get
this sweet-and-sour thing going on.

The coral trout, beautifully cooked.

I hate ham and pineapple
on a pizza, right?

But ham and pineapple in a broth,
I'm diggin' it.

Um, this is...

..a delicious dish.

Funnily enough, it's not something
I'd order on a menu -

you know, grilled coral trout
with ham and pineapple.

The reality of it here, today,
is...it is sensational.

This is just beautifully balanced.

Could you imagine if he hadn't
balanced that broth properly?

That would have been a train crash.

Fish perfectly cooked. That little
side-hustle salad made the dish.

That's in with a chance today.

Come on.
Big-time.
Surely.

I knew that Michael
had food in him like this

but he's just...I feel like
he's finding himself in the kitchen.

That right there, that stuff, that
can win you the competition as well

because it's absolutely perfect.

Let's score it.

Well, today we asked you
to battle it out

against an expert chef, Matt Stone.

Not only did you have to
make us love your dish

using controversial ingredients -

you had to make us love it
more than his.

Alright, let's see
if any of you succeeded

and won yourself an immunity pin
in the process.

Time for the scores.

(CONTESTANTS EXCLAIM)

ALVIN: It's quite nerve-racking,

waiting, you know, for the judges
to reveal everyone's score,

especially when
there's seven shiny pins

calling out our names.

But, really, our eye's on the prize,

which is Matt Stone.

We just need to beat that one.

Julie...

..you served us Thai fishcakes.

The flavours were sound

but, unfortunately, the fishcakes
themselves were undercooked.

And because of that, we could only
give you a score...

..of 16.

Minoli...

..I wish this was
an eggplant challenge

because the eggplant
was cooked beautifully.

Unfortunately, though,
the pineapple disappeared.

We gave your dish a score of 22.

Aldo, your dish - unfortunately,
it was overpowered by blue cheese

and there was beards in the mussels.

That's why we scored your dish...

..17.

Billie?

Not much to say here.

We loved it.

We were crazy over the flavours.

And the coriander sang
through the whole dish.

We scored your dish...

..27.

(GASPING, CHEERING AND APPLAUSE)

(LAUGHS) I just...

..I...I can't believe it.

I really can't.

But it all comes down to
what Matt scores.

Michael, I...

..hate pineapple on a pizza.

But I loved it in your broth.

And for the first time,
you balanced a dish perfectly,

which is why we gave you...

..29.

(EXCLAMATIONS AND APPLAUSE)

I'm...I'm pumped.

I mean, it's one off perfect.

My risk has paid off.

That was the full spectrum
of emotions...

I... Yeah.

You were like..."Aah-ehh..."

I'm... Yeah.

Alvin?

I didn't think anybody could make me
love brussels sprouts.

And I was right.

CONTESTANTS: Ohh...

But the char on your brussels
sprouts, together with the sauce,

made your dish a solid...

..23 out of 30.

Well done.
(APPLAUSE)

Melanie?

Another choux success.

And your use of blue cheese
was spot-on.

We gave you a score of...

..24.

(APPLAUSE)

Ooh.

(LAUGHTER)
ANDY: Now...

..the name of the game
was to beat Matt Stone's score.

Ooh.

So, Matt, that means you need

a perfect 30 out of 30

to beat all seven cooks.

You reckon you got it in you.
How you feeling?

Um...
(LAUGHTER)

I think it was a really yummy dish

but, uh, by the sound of things,

there was a lot of
really yummy dishes, so...

Well...

..you lived up to your reputation.

Your dish was fresh,
super-interesting

and beautifully cooked.

You wanted to bring us a dish
that celebrated sour and bitter.

And, mate, you did just that.

It was a triumph.

Overall, Matt...

..we scored your dish...

..26 out of 30.

Which means, Michael and Billie...

..you guys have won an immunity pin!

(APPLAUSE)

Well done!

Billie, Michael, let's do this.

(CHEERING AND APPLAUSE)

There you go, mate.
Pin that on yourself.

I'm shocked. Thank you very much.

I...I did not anticipate...
beating Matt

or getting a pin.

Great news.

Michael, mate, that's got to
feel pretty good.

I feel so good. Yeah.

Um...feels weird beating Matt.

He's, like, one of
my favourite chefs.

So, it's... Yeah.
Mate, well done.

Dish looks amazing.

Thanks for coming in. So cool.

(LAUGHTER)

It's always a pleasure to have you
in the MasterChef kitchen.

We love you.
We love everything you do.

It was by no means an easy decision.

You're at the top of your game.
Your dish was absolutely beautiful.

Everybody, give it up for Matt Stone.

(CHEERING AND APPLAUSE)

Go home, have a cup of tea, come
back. We'll see you here shortly.

See you, guys.
Ciao.

VOICEOVER: Sunday night
on MasterChef Australia...

MELISSA: Shannon Bennett,
he's a legend.

Shannon literally wrote the book
on French cuisine.

..we're turning up the heat

with a surprise service challenge.

SHANNON BENNETT:
French cookery

is the simplicity
of one recipe

done perfectly.

Can the Fans
defeat the
Favourites

for the second
time?

DANIEL: It's not
my style of
cooking at all,

so I'm terrified.

Captions by Red Bee Media