All language subtitles for Masterchef.Australia.S14E18.Clare.Smyth.Service.Challenge

VOICEOVER: Previously
on MasterChef Australia...

..a pressure test
from the king of tarts...

He's hot. (CHUCKLES)

..had everyone going nuts.

TOMMY: This tart looks like it
could be in a museum.

I may or may not have drooled on it.

They all put in a gutsy effort...

I'm going to fight to the very end.

..with Matt and Daniel
surprising the judges.

ANDY: Your tarts were delicious.

None of us wanted to stop
eating them.

But it was Favourite Christina

who had to say goodbye
to the MasterChef kitchen.

Even though there were
some low moments,

the highs were just incredible.

Tonight, the Fans and the Favourites
are going all out to impress...

HARRY: I am so pumped.

MINDY: I am just starstruck.

..a three-Michelin starred chef.

# '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. #

Lovely sun.
Yeah, it's beautiful.
Oi-oi-oi.

MICHAEL: Yesterday, we lost Christina
in the pressure test

so that's two Favourites gone
in a row.

The score's definitely evening out.

It's really hammering home
it is a competition

so although we wanna have
a great time,

we've gotta cook really well as well.

MINOLI: It's always the nerves,
you know?

Excited nerves.

I've no idea what today's gonna be
but I'm ready to cook.

(BOTH EXCLAIM AND LAUGH)

Yes!

JOCK: Morning!
Oh, fancy.

Look at the tables!

There's lots of tables
and the tables look...

(EXHALES) ..like, stunning.

I don't know who's coming to
this dinner.

Very pretty.

MEL: Here we go.

Morning, all.
ALL: Morning.

If you hadn't guessed already,
yes, it's a service challenge.

And that means you're not only
cooking for some very hungry diners,

but you're also cooking for a chance

to go into tomorrow's
all-important immunity cook.

First order of business -
to even up the numbers,

Favourites, one of you
have gotta sit out.

If your team wins, you'll get to cook
for immunity tomorrow.

But if they lose, of course,
you won't.

So, who's it gonna be?

We haven't really discussed this.
Anyone wanna...?

I'll sit out. I'll sit out.
You'll sit out?
Yep.

Yeah, yeah.
Sarah's gonna sit out.

Righto, the person sitting out,
raise your hand. Sarah Todd.

JULIE: Thank you, Sarah.
No worries.

Sarah, you'll obviously be watching
on from the gantry today.

Yep.
You can head on up.

Thank you.
Bye, Sarah.

Good luck.
Bye, Sars.

You know today's a service challenge

but this service will be run
by a VERY special guest.

Consider yourselves lucky because
this chef is a cut above the rest.

(GASPING)

She's the first and currently
the only British female chef

to hold three Michelin stars
in the UK.
(GASPS)

It's Clare Smyth!

No way.

Please welcome from Core in London...

..and the newly established
powerhouse Oncore in Sydney,

it's Clare Smyth!

(CHEERING AND APPLAUSE)
Wowee!

Oh, you're joking!

JULIE: Oh, my God, I am awestruck.

I get goose bumps.
I get all the feels.

(CHEERING AND APPLAUSE)

JOCK: Hello.

How are you?

Thanks so much for being here.

Lovely to finally have you
in the kitchen. Mwah.

Oh, wow. (GASPS)

MINDY: I am just starstruck.

Clare Smyth is like an icon
in the cooking world.

She's all about really driving
the produce

and the techniques she uses

are techniques that I've never even
cooked with before.

She's just in a whole 'nother level.

You're all freaking out!
(ALL LAUGH)

Love it.
I've got goose bumps too.

(LAUGHTER)

JOCK: Clare, what
an absolute pleasure

to have you back here in the
MasterChef kitchen.

It's awesome.
I cannot tell you how excited I am.

So good to be back.

So tell me about Oncore in Sydney.

What's the premise of the restaurant?
What's it all about?

You know I'm all about fine dining,
high-end dining,

it's all I've ever done in my life.

But the product is so important.

Over the years that I've been
coming back to Australia,

I've just seen so many more and more
producers

producing fantastic produce.

And of course, I do what
I know with it, in my style,

and the vast quantity of produce
that Australia has

is just phenomenal,

some of the best in the world.

Ali, I imagine that Clare's style
of food is really inspiring to you.

Yeah, no, I'm so thrilled
that you're here

and really follow what you do.

Obviously, I live here and I am
from Scotland, erm, originally...

Would never have guessed with
that accent, hey?

(LAUGHTER)

But, erm, but really thrilled
to have you here

and hoping we'll really learn
some awesome little tricks.

It's amazing having Clare here and
I just think she's such a legend.

She is immaculate with her
presentation.

As a designer and an artist,
I do find that super inspiring.

Of course, because the one and only
Clare Smyth is here,

she has selected two ingredients

that you'll have the choice
of cooking with today.

You'll cook with these ingredients
over a three-course service.

And your team's chosen ingredient
must be included in each course.

Alright, Clare, why don't you
show them the ingredients?

So, I have chosen...

..honey.

(ALL EXCLAIM HAPPILY)
Beautiful.

So this isn't just any honey,

this is Malfroy's Gold wild honey
from the Blue Mountains.

Ooh.

And the second ingredient is...

..cherries.

Yum.

These are beautiful
Australian cherries.

They're so juicy, so ripe, stunning.

ANDY: So, which team's cooking
with which ingredient?

Minoli...

..remember you won the advantage
in the mystery box in?

Well, it's time to cash in.

You get to pick which ingredient
your team, the Favourites,

gets to cook with
throughout their three courses.

Do you wanna have a little huddle
or you ready to go?

Yeah, can we have...?
Yeah, have a huddle.

TOMMY: So whatever you choose,
we can work with.

JULIE: My brain goes to more cherry
dishes than...

Cherries.
Yep, savoury.

Yeah? OK, cool.

Minoli, which ingredient
will you guys be featuring

in all three courses today?

Um, we've decided to feature
cherries in all three courses.

Cherries? Lovely.

I feel like cherries are more
versatile across three courses so...

(CLUCKS TONGUE) ..cherries it is.

That means Fans,
you guys will be featuring honey.

HARRY: I'm stoked.

Honey is such a beautiful ingredient

and it's a product
that I really cherish.

Now for some rules.

Your entrees will need to leave
the pass in two hours.

You can cook whatever you would like

but remember to feature
the core ingredient in each course.

(CHUCKLES)

Each team will serve 20 diners
plus the three of us.

And today, if your team wins
two or more courses,

all of you will cook
in tomorrow's immunity challenge.

Now, of course, the brilliant
Clare Smyth will be running service

and this is a once-in-a-lifetime
opportunity

to work alongside
the best of the best.

So use it well.

Good luck, everyone.

Your time starts now.

MINOLI: Who's doing entree?
JULIE: I'll do entree.

MINDY: I'm happy to be...
1, 2, 3? Done.

BILLIE: Dessert?
Yeah, we'll do dessert.
OK.

Time starts, we get straight
into planning

and there are certain things
that just leap out

when it comes to thinking
about cherries.

Duck and cherries obviously.
Yeah, as main.

Main?
What about a parfait?

Oh, that sounds amazing.
Pate?

Pate.
I can do a pate. I can do a pate.

JOHN: Dessert?

Maybe black foresty flavours?
Oh!

Spiced?
Yeah, yum.

All very cherry-heavy, right?
Cherry focused.

Cherry everywhere.
Let's go to cherry heaven.

I think today, it's all about
produce and perfection.

I'm sure Clare will help us
plate it up but very pretty.

Yeah. If we can get our flavours
right,

I think she'll be able to help us
with the execution and the plating.

Finesse.
The finesse. So...

I mean, what a set of hands
to be in - Clare Smyth mentoring us

is, you know, this is
a once-in-a-lifetime experience

and I think we're all gonna
soak it up.

Let's get into it.

Alright.
Yep.

Tommy, you've got the handwriting.
You write it.

Teacher handwriting.
(TOMMY LAUGHS)

So who's doing what?
Entrees, main, dessert.

ALI: Mains. Mains over here.

Today, we're doing menu vs menu
instead of course vs course.

And I think creating a cohesive menu
with honey

is a little bit easier than doing it
with cherries.

DANIEL: So if we do a charred fish
or a crispy skin fish,

then that'll work with the honey.

It's really difficult walking
into service challenges

knowing there are multiple people
on the other team

that do this on a daily basis.

We are thinking that we are going
to do a chicken liver pate.

Sounds beautiful.
And a little crostini.

Yeah, really good.

It'd be great if today could be
the day we come out on top.

And so fingers crossed
we can pull it off.

One, two, three. Go!

(ALL LAUGH)
Honey?

JULIE: So chicken liver pate.
Cherry pate.

You've got a recipe for that.
MINDY: Yep, I've got that.

Today, I'm working on the entree
with Julie and Aldo.

We're throwing around the idea
of a chicken liver pate.

I do have a recipe up my sleeve,
I've made this many times

and it's a really popular dish
amongst my guests

and amongst my family.

I'll do it, like a cherry jam.
Cherry jam, yep.

We're thinking sweet
with a bit of sourness to it.

Julie and Aldo will be working on the
cherry gel and the cherry chutney.

With this one here...
Mm?

..I'm gonna put a little bit
of ginger in it

just to put a bit of warmth
through it.
Spice it up.

It'll take a wave of the gaminess
of it.

Yep.
Mm-hm.

JOHN: Come on, boy.
SASHI: Let's do it.

The chicken liver pate, we do not
want that to overpower our entree

because it has to
be about the cherries.

So we're gonna try and make it
really mild

and hopefully, the balance
of flavours is spot on.

TOMMY: Oh, look at those livers.
Beautiful.

# Liver, liver, liver. #

Alrighty, here we go.

Ginger.

Where's the orange.

I got sugar.

Yum.

So they're like preserved cherries,
yeah? Cool.

HARRY: Oh, God, they're good.

So I'm gonna be doing entrees today.

I'm with Jenn and Matt.

We're trying to think about how
we can incorporate honey

where it's still shining
throughout the dish

and it's not being overpowered
by other ingredients.

We're basically gonna make
the spring salad

but it's just a celebration
of different kind of things

that are tasting really good
right now.

So we've got some beautiful peas,
some baby corn.

These beautiful pear tomatoes that
are from our garden out the front.

Lots of natives.

And we're gonna have, like,
a goat's cheese and honey mousse,

a beautiful honey vinaigrette

and Jenn's gonna also make
a really bright citrusy honey gel.

Last week in Jenn's pressure test,
she worked with honey

for Reynold's dessert challenge
and she made a burnt honey gel.

She knows that recipe now
like the back of her hand.

Oh, it's native honey.
Yep.

Yummy.

It's a very simple, elegant dish
but to have a winning dish today,

we need to make sure that every
single element on that plate

is perfect.

Good work, Tommy.
Nice work, brother.

Thanks, mate.

Let's get this sorted.

I'm on the main course today,
cooking with Sashi and Tommy.

They're juicy ducks.

Today, we're gonna focus
on a classic pairing -

cherries with duck.

Duck's one of those gamey meats
that really needs some sweetness

to really bring out its flavour.

And cherries is one of those
perfect ingredients

that pairs so well with duck.

CLARE: How's it going?
How's the duck?

Good. So, just taking the breasts
off and the legs off.
Yeah.

Get them in the pressure cooker,
the legs.

Render the breasts in a pan
and finish in the oven.

Are you gonna use these bones
and stuff...?

In the stock, yeah,
so Tommy's just...

(BANGING)

Tommy loves a cleaver
so he's cleavering.
Yeah, nice.

Um, yeah, so we're gonna sauce,

little bit of smoked cherry jus

but lots of roasted our bones.

That's one of our pressure points,
getting them in the next ten minutes
into the oven

so they're really dark and we get
lots of flavour out of them.

Cool.
I think it's a good plan.

Yeah, good. Yeah, cool.
(CHUCKLES)

As long as you're happy.
Yeah, good. Sounds good.
Thank you, Clare.

I think using the whole ducks today
is a really important thing.

We're using the breast
and the leg meat

as well as the bones to make the jus
because then nothing's wasted.

And I know at Oncore,
they're using every bit of that duck

so I think we should do the same.

Hey, Dan.
Yo.

It's a butchery-off, mate,
you and I.

Yeah. It is.
Duck versus fish.

TOMMY: Quack, quack.
(CHUCKLES)

To have a win, it's all about
the cooking of the duck breasts

being totally, you know, perfect
and spot on.

OK, Fans and Favourites,
you've got 90 minutes

until your entrees need to be
on the pass.

HARRY: Let's go!

ALDO: My God, cherries,
cherries, cherries.

MINDY: How you going, Dan?
How you going, Ali?

Good, mate.
Good, Mind. How are you?

Chicken livers, mm.
Yeah.

Yum.
How about you fellas?

We're going coastal beach vibe.

Hibachi coral trout.

Wow!

It's gonna be ripper.

So mains for the Fans,

we are gonna cook these beautiful

coral trouts on the Hibachi

and get a lovely charred skin.

We're gonna smoke
some of that lovely honey,

then we're gonna serve that
with some sea vegetables

in a really lovely
honey beurre blanc.

So trying to get the different notes
in the honey kind of coming through.

Beautiful fish.

Just gotta be very careful,
these bones, they're so little.

The first thing we do is get stuck
into getting the fillets off these

so we can start to portion.

Two, three...

..four, five, six.

So how many have we got?
We got one...

Got six.
KEYMA: So that'll they have?

They don't have any extras?
No, this is it.

Oh, wow.

We're underway with the fish

and we realise we've only just
got enough fish

to feed the diners and the judges.

We don't have spares.

CLARE: Hi, Ali.
Hey.

Erm, so we're planning on going
for the coral trout,

which is a really beautiful
eating fish.

I've got this on my menu at Oncore.
Have you?
Yeah. It's beautiful.

No pressure. (CHORTLES)
Under pressure.

Erm, portion size...
Yes. Main course.

Only got six, erm, six fish.
Yeah.

We're really cutting it fine
on our testers,

to do, erm, half a fillet each.
OK.

But is a third too small, probably?

Yep.

Yeah, this is, er, this is not good.

Thrown into a bit of a panic.

There's a whole larder
full of incredible produce in there.
Yeah.

But make a decision now,
between you, just get it out.

What should we do?

Do we need a different fish?

But we've already done all this work.

So...

..do we need another element?

DANIEL: So how many have we got?
We've got one...

ALI: We've got 6. So we've got 24.
KEYMA: So that's all they have?

They don't have any extras?
No, this is it.

No.
Oh, whoa.

We've been thrown into a bit
of a panic.

We've only got enough fish to feed
the diners and the judges.

We don't have spares.

Do we need a different fish?

Do we need another element
to go with it?

What about an oyster?

I don't think an oyster would pass us
right.

If anything, probably
a langoustine or the pipis.

I think that's gonna get a bit
too convoluted.

I can't think of anything else
that'll go with it.

We've already done all this work
prepping the fish and the sauce.

And we keep being told
simplicity, simplicity, simplicity.

I just have to make a call.

I think that we...

..take the tail off, use those as
our testers, that little end piece.

Go and grab another just white fish,
just to...

For plating purposes.
Yep. OK.

Let's go. We need to move.

We decide to use all the coral trout

but we've only got exactly enough
to feed the diners and the judges

so in order to plate up

and get an idea of what the plate's
gonna look like,

we're going to use a little piece
of snapper instead.

It's not an ideal situation,

we literally have no room for error.

JOHN: Hey, Dan.
Yo.

Just so you know, I've already
finished butchering all the ducks.

I had... I had a delay.
(LAUGHS)

I'm only stirring you, brother.

(SPLASH!)
Oh. Ho-ho.

STEPH: Are you OK?
(LAUGHS)

Are you OK?
Went straight in my eye.

So today, I'm working with Montana
and Melanie in the dessert team.

This will be our third dessert
challenge together.

So we work really well as a team.

We have... We have won...

Two from two on the desserts!
(LAUGHS)

ANDY: One team nailed the brief -

the Fans.
(ALL LAUGH AND CHEER)

Most restrained and delicious dish
of the day

and that's why Fans,
you guys won the dessert.

(ALL CHEER AND LAUGH)

And we're hoping to make that
three on three.

Do you wanna work here or do you
wanna work there?

Yep. I don't mind.

So the way that we're going to ensure
that we feature honey in our dessert

is to put it in
as many elements as we can.

So we're doing a honey parfait
with a burnt honey gel.

Some figs, honey macadamias
as well as a honey and thyme tuile.

It is ambitious but we think
showcasing honey in all its forms

would be a really interesting way
to present honey in the dessert.

Honey, figs and thyme,
stunning, you know?

I'm working on the honey macadamias
as well as the burnt honey gel.

Montana is working on the honey
parfait,

and Melanie's on the tuile.

It is insane that Clare Smyth
is in the house today.

She's a boss lady
and I think she's expecting us

to really showcase the honey
as well as refinement.

Because her restaurant in London
and in Sydney,

it's just beautiful plate of food
and that's what we want to do today.

MINOLI: What do you reckon?

BILLIE: Oh, they're nice.

They're nice.
I like it.

They're more... Like tart and acidic.
Yep, yep.

We've got cherries as our ingredient

so we're doing black forest flavours
in a cherry dessert.

Couple of very familiar faces
on the dessert section, hey?

Yeah, right.
How you doing?

Good.
What are you making?

We're doing like black forest
flavours.

Yep.
So classic cherry chocolate.

We're doing a sponge base,
chocolate semifreddo, next layer

and then on top of that, we're piping
some chocolate crema, a cherry gel.

We'll have macerated
and fresh cherries

and then cherry dust over the top.

Wow.

It sounds epic.

Obviously, you need the cherry
to sing above the chocolate, right?

Yeah, definitely.
Yes.
Most important thing, I think.

Yeah, I think
that's...that's the challenge.

Yeah.
Because we love chocolate.

We love chocolate.

Gonna be interesting to see how you
guys can balance that out

so the cherries are just as powerful
as the chocolate

'cause really,
that's what it's about.
Yeah.

We're trying to slam as much cherry
as we can in there

without overpowering
the whole thing, so...

..hoping we can get that right.

And I remember, the Fans beat you
at the chocolate and cherry dessert.
Yeah.

Which was like two, max three
elements.

Yeah. Yep, yep.

Let's not have that happen again.

Rightio.
Alright.

Thank you.
Good luck.

(LAUGHS)

Steph, Montana and Mel have been
the dream team in the Fans

for the dessert course
in the last few team challenges.

We haven't won any yet.

The Fans have sort of pipped us
on each occasion,

so hoping today's the day
that we can take out the title.

MINOLI: Whoo.

Oh, my God, I just 'whooed'
while Clare Smyth is in the kitchen.

(SNIGGERS)

Can someone just, like, smack me
across the head, please.
No, I love it.

Clare, you've popped in the kitchen
to see what's happening.

Tell us, what's the menu?
They looking good?

The Favourites have gone
for absolute classics -

chicken liver parfait with cherries,
classic duck with cherries,

cherry glaze, pulled duck leg

and then dessert,
they've gone black forest gateau.

I mean, it's like...
If they nail it...

It's knocking out of the park.

They look like a well-oiled machine.

It's like they've now been in the
kitchen together, working as a team,

and I think that's really starting
to show in these service challenges.

They're organised and,
you know, more often than not,

they've nailed the brief
and they've nailed their food

so we'll see how it goes today.
What about the Fans?

They've got a lovely salad with
whipped goat's cheese, with honey,

spring vegetables.

They've got a coral trout
with a honey beurre blanc

and I think a honey glaze with that.

And then honey parfait with thyme
tuile and caramelised fresh figs.

Good flavours...
Mm.

..but they've given themselves
quite a tall order.

I think they've got, like,
loads going on

so I hope they can get it all done
in the time.

Being in a team in a service with,
like, royalty here,

this is what you apply for,
this is why people come back.

It's for challenges like this.
MEL: Yep.

And I think we're gonna see the best
of the best today out of these guys.

I'm super pumped.

Speaking of, should you get back in
there, or what?

Yeah.
(ALL LAUGH)

We're pitting cherries,

it's gonna look like a murder scene

before too long.
(LAUGHS)

MINDY: Well, the theme is cherries
today

so the cherry is all the way
through the menu

and that's gonna be the hero.

We're just keeping things
very classic.

Julie and Aldo are working
on the cherry gel

and the cherry chutney together.

I've got the job of making
the chicken liver pate

and I'm gonna go
with the new school method.

Traditionally, you kind of sear off
the little chicken livers,

you blend them up, you put them
in a tureen pan

and you bake them in the oven.

I don't have time on my side today,

I've gotta process this really quick
and get it set.

So I'm gonna get my chicken livers,
throw 'em in a food processor,

blend all the other ingredients in

and then I'm gonna integrate
the butter at the end.

So it should really mellow down
that flavour,

then I'm gonna set it in the fridge.

Wanna taste, Sash?

Oh! Yum!

Hey, Mindy, you wouldn't have
any butter in there, would you?

(LAUGHS) Just a little.

Holy moly, how creamy's that?!

The chicken liver pate, we don't want
that to overpower our entree

because it has to
be about the cherries today.

We've kept it really mild

but it still has to be perfect
texture and flavour.

Better get a move on because you
only have one hour till entrees!

Let's go, guys.
One hour. Come on, guys.

Let's go, Faves!
MINOLI: Let's go, Faves!

Mm. Mm! Mm.

Oh, my God, they're so yummy.

I'm working on entrees.
I'm feeling good.

At this point in the cook,
the whipped goat's cheese is done

and sitting in the fridge.

The goat's cheese is gonna add
fat to the salad,

which is gonna add great mouth feel

and round off those
quite fresh elements.

Jenn is working on the honey gel and
Harry is working on the vinaigrette.

And now, I am just cracking on
with the vegetables,

to get them ready for service.

This salad is all about celebrating
the fresh produce.

We've got really
labour-intensive things

like peas that need to be shelled,
corn that needs to be prepped,

finger limes that need to be
squeezed out.

We've got micro herbs to pick,
radishes to chop, tomatoes to chop,

so a lot of little pieces that are
gonna need to come together

to form this puzzle
that is our salad.

You've got so much going on.

Like, you've got loads of flavours
now, like really strong flavours.

Yep.

Just make sure
they all come together.

Yep.
'Cause there's a lot.

Like, you've got a lot happening.
Yep.

I've followed Clare's cooking
for a while now,

erm, very high fine dining.

I know her expectations for food
are right up there

so it's definitely a little bit
nerve-racking.

Um, at the same time,
great mentorship,

happy to learn off in this kitchen.

Jesus, how do you not have bigger
forearms than me?

'Cause you do this, like...
Look at you!

That's enough, hey, Mon?
For the gel?

Yeah.
Yeah.

How are you, ladies?
Good.

On the dessert section,
very familiar trio.

Yes.
Back here.

That's the dish?

We're doing a honey parfait,
honey and thyme tuile.

We're doing a burnt honey gel,
bruleed fig and...

Was that everything?
It's pretty much it.

Like, a honey and macadamia dust.

Five elements.
Yep.

That's it.

I feel like we've got a bit
of deja vu going on here.

How?

Remember Shannon Bennett came in here
and you guys won the day

and after it, I was like,

"The girls had the biggest MasterChef
lesson in here

"that people struggle to find
their whole careers"

but now I feel like you're going
straight back there...

OK.
..with overcomplicating things.

Yep.

Was your worry that you weren't
featuring the honey enough?

And that's...?
Yep. Yeah.

It's in four elements, I think.
Yep.

Four elements.

JOCK: Think of who you're cooking
with today. It's Clare Smyth.

Every element needs to be refined.

You're gonna struggle to get
five elements super refined.

Mm.

I'm telling you.

Good luck.
Thank you.

This is getting a bit stressful.

We really have to figure out
what we're going to keep

and what we're going to leave off.

Let's take off the burnt honey gel.
Honey gel?

Yep. Take away the macadamias.

But the risk of keeping things simple
is that everything has to be perfect.

I'm not tasting the honey.
No, neither am I.

I'm not tasting the thyme.
Yep.

That tuile needs to be perfect.
Yeah, I know, I know.

There can't be room for error.

Listen up, Clare Smyth is in the
kitchen and so are your diners.

You've got 30 minutes to go!

ALI: Far out.

Oh, my God.

Hello, everyone.

This is actually insane.

Flipping heck!

We should probably get
the fish on soon. (CHUCKLES)

This is a really great flavour, it's
really about how you balance that.

Alright, guys, let's keep motoring.
Yes, chef.

The diners just rocked up
so it's go-time.

We're looking pretty good.

Sashi's rendering the breast, Tommy's
just finishing off our gastrique.

I've gotta finish the jus.

We're looking good
but we've got a lot to do.

The big pressure point for us today
is cooking the duck
absolutely perfectly.

Then obviously having enough
cherry flavour through our dish.

Think we've ticked that part of the
brief, as long as it all balances out
and tastes good together.

Clare, pivotal time
in a service challenge,

30 minutes to go till service.

How are they looking?
OK. I would say that

but I would be nervous if I was them.

I'm always nervous going into
service,

even now, I'm nervous going
into service...

(ALL LAUGH)
..at this stage of my career,

and you should be, right?
Yeah.

Well, I tell you what,
we've got less than 30 minutes now,

you better get back in the kitchen.
Definitely.

Good luck.

Getting our money's worth of
Clare Smyth, aren't we?! (CHUCKLES)

MINDY: Right, how the vibes feeling,
gang? We good?

Really good.
Good.
Yeah, great.

ALDO: Oh, look how beautiful
and creamy it is.

JULIE: So Mindy's chicken liver pate
is one that she does all the time

and she makes it differently to me.

Mine's a little more rustic.

But I feel really confident
that she knows what she's doing.

I think we're gonna get a little bit
more of that cherry on there.

This?

All the elements are finished

so we taste all these components
all together

and I'm really happy with the result.

Are you happy with
the balance of flavours?

We've kept that pate super mild

so it doesn't overtake
the flavour of the cherries.

It's definitely all about cherries
so hopefully, the judges love it.

Now it's time to get ready
for service and start plating up.

How are we going team?
Are we all on track?

We're GOOD. We're good.
We're all on track, Mindy.

OK, teams,
it's nearly time for service.

You need to start to put the
finishing touches on those entrees.

You've got 10 minutes left.

(CHEERING AND APPLAUSE)

This is the vinaigrette with the gel.

MATT: That's yum. I like that.

The ingredients for our spring salad
are prepped.

The honey goat's cheese
and the vinaigrette is ready to go.

I'm really happy with how
they taste individually

but now, it's time to put it together
and see how it looks.

Just need volume, volume, volume.

I'm still really worried
about volume.

'Cause we don't have a lot of like
chunky textures in here.

Yeah, yeah.

There's not gonna be enough stuff
on it for an entree.

Oh, my God,
as I'm putting it all together,

I realise there's not enough
on the plate.

It's definitely not the dish
I wanted to serve at the start.

Was that what you envisaged?
Nup.

What's the problem with it?
Just looks sad.

I just don't know if we've got enough
substance on the plate.

We just don't have...

I've never been this rattled
in the kitchen, I don't think.

Do we need another herb?

Yeah, probably but...

JENN: It's not substantial enough...
I know, I know.

Let's not panic
and then we'll make a decision.

It feels really, really frantic
right now on the Fans team.

But I look over to the Favourites
and they're just so calm.

MINDY: We're fine, Jules.
Yeah. Still got time, don't we?

You know, you got some fresh herbs
and stuff to go on the top?

Yep. Yep. Yep, yep, yep.

I just feel really not confident.

And service starts in 10...

ALL: 9!

8! 7!

6! 5!

4! 3!

2! 1!

That's it.
Well done.

(CHEERING AND APPLAUSE)

Well done, team!

JOCK: Shall we?

Pate, crostini, jam,
pickle, fresh, dorrigo.

Yep.

Everything ready.
We're about to start plating.

I think we have a good dish.

CLARE: You know,
you guys are quite organised.

Take your time and make sure that
they're really beautiful.

Making sure they're exactly the same.

What I love about the flavours
of our entree

is that it just speaks cherry.

We've got the chicken liver pate,
we've got a chutney,

we've got pickled cherries,
we've got fresh cherries,

we've got a cherry gel

and everything else is just adding
a little bit of dimension,

texture and flavour,
which really rounds out the dish.

So on the other side, cherry.

Are you doing a production line?

Yeah. I mean, this is
how I like to do service.

Cool.
Let's go, service, please. Service.

Thank you.
ANDY: Thank you.

OK, so the first dish,

the entree from the Favourites

is Chicken Liver Pate
With Cherries.

Well, I really liked
the presentation.

I thought it was part way between
super fine and a little bit rustic.

I love a chicken liver pate

and it's all about the richness
of the flavour of those livers.

It's a lovely texture,

but unfortunately,
in this particular pate...

..it could be any kind of meat.

The elements of the cherries,
the chutney, I really liked,

it had a lovely sweet-sourness
to it.

And the pickled cherries
and the fresh cherries, also,

I liked that.

And I think what's happened here

is in their attempt
to make the cherries shine,

they've really pulled back on
a lot of the flavour in there.

You can't taste chicken liver
anymore.

The other problem is
it's over oxidised,

which also affects the flavour.

It's been made in a blender
from start to finish,

think it was a great idea, though.
Yep.

Um, it's just poorly executed.
Yeah.

I think she's a bit on edge.
MATT: I know, I know.

HARRY: Service has started
and we are still not ready.

I really just need to get a plate up.

Um, we need to taste everything
for seasoning before we decide, um,

how they're gonna go out.

Finally, it clicks in my head
what is missing in the dish.

I run into the pantry and get
some cos lettuce

and I'm like,
"That's what we're going for."

Run back, throw it at the team, say,
"I need this washed.

"I need this clean.
I need this ready to go."

So let's start with the base, let's
start to build a plate together.
OK.

Let's get it dressed,
seasoned really nicely

and then start dressing.
As you start dressing,

start thinking about height
and things like that.

I think this needs to go on first
and create some lift

then we can put it around it,
then we can build on top of the cos.

Are you happy with it, Harry,
though, yeah?

Yep.

This is pretty good.
This is pretty good.

We're in and we're going.

Alright, let's go.

There's beautiful big bits
of cos lettuce

that are dressed in the vinaigrette,

the peas, the radish, the baby corn.

Matt's beautiful goat's cheese
mousse, Jenn's gel dotted around it.

Service.

I just hope there's enough
on the plate to impress the judges.

Thank you.
ANDY: Thank you.

Alright, and from the Fans,
their entree of Honey Spring Salad.

I was so worried about this dish,

right up until
the 10-second countdown, frankly.

This is transformed.

Now there was a kind of equal
quantity of peas, radish, lettuce,

toasted rye bread

and then the dressing over the top
of it tied it all together.

Meanwhile, you've got mouthful
after mouthful of popping peas,

crunchy radish, crunchy lettuce,

you know, a smooth texture
from the whipped goat's cheese.

It's a dish that's surprisingly,
I ended up really liking.

Well, with a...dish like this,

you might be able to win friends
with salad.

Because it was fresh,
it was interesting, it was balanced,

it had lots of texture going on.

That was really fun
and refreshing to eat.

And an entree should be refreshing

and set you up for
the next course to come.

I think for Harry,
the whole way throughout this cook,

she was having all of these elements
but there was no real clear vision

on how this thing was going to
come together on the plate.

The honey was there,
it was featured really well,

from five minutes out till service,
this dish has been fully
transformed.

Yep.

Into something that's
a really pleasant entree.

ALI: OK, last few, yeah?
Let's push it out.

It's pretty much make or break,
really.

So the entrees are out,
we really need to get motoring,

we are up soon and we are behind.

Really gonna have to get Daniel
getting this fish going, pronto.

Can you cook more than two
pieces at a time?

I think I should maybe fit three.
Yeah.

I'd do that because we're gonna run
short on time.
Yep.

The entree guys are smashing it,
they've just sent theirs out.

Service!
CLARE: Service, let's go.

The mains service is about to start.

We've prepped up
and we've filleted six coral trout

so I'm gonna get on
to cooking them all.

We're off.

Cooking fish over a Hibachi
is something quite new to me.

I haven't... I don't own a Hibachi
but I've done it over coals

and over grilled barbecues
several times.

But doing it in this environment

is obviously
a little bit nerve-racking.

Hopefully, I can pull it off.

How do you reckon the skin
will go with...

On the Hibachi?
Yeah.

I was hoping it's gonna get lovely
and charred and delicious.

Do you KNOW that it'll get lovely
and charred and delicious?

Erm, well...

Over fire, that's very difficult.
Yeah.

I can tell you now,
this is a very technical dish.

You're taking a huge risk.

Good luck.
Thank you.

The cook of the fish is critical.

Can't believe we're doing
a Hibachi in a service challenge.

(LAUGHS) Let's go.

The chariness of the skin is really
going to be what cuts through

the sweetness of the honey.

90% of the dish
is gonna rest on this.

So yeah, I mean, it's a tall order

but I think if we can pull it off,
it'll be really great.

MICHAEL: Tommy, this duck's pulled,
ready to go.

MINDY: Where are you guys at?
Duck's good?

Duck's good. Our jus's done.

We're happy with that.
OK.

Our garnish is ready,
our pulled duck leg is ready

so we're looking pretty good.

One of the things that Clare does so
well is make her dishes look perfect

and we need to make sure
we nail that as well.

Although the cook's gone
really well,

the other pressure point
in today's challenge

is making sure the plate-up
goes really perfectly.

These ones here are spot on.

Awesome, thank you.

SASHI: Looks beautiful, man.
TOMMY: Amazing.

MINDY: Hey, what a team.
You guys looking for a job?

Only if you pay for our
accommodation in Byron Bay.

Service, please!

Thank you.

Alright.

OK, this is pretty elegant.

This is the main from the Favourites

of very simple titled
Duck & Cherries.

ANDY: Duck and cherries
by the Faves.

The cook on duck is really nice.

Super tender,
seasoned really well as well.

Then the sauce, I think the sauce
is absolutely luxury.

Yep.
I dug it.

It was like shining and gleaming
off the plate.

Like, it was really well done

and I think probably
between Michael and Sashi,

like, those two guys are like
the sauce gods in this kitchen.

And those pickled cherries and those
fresh cherries on top, that's...

..just bulk flavour.

I think they've produced

an extremely tasty, elegant plate
of food.

JOCK: I really enjoyed this dish.
The duck, perfectly cooked.

Loved the nice simple
sliced modern way of plating.

It was a beautifully executed dish.

It's very much a dish that features
the wonderful qualities of cherries,

especially when paired with duck.

Um...a classic dish, to be sure.

Are they sending their mains
already?

They are sending their mains.
OK.

Boys, we need fish
as soon as you can.

DANIEL: It is what it is.

It's like, "We need fish."
I don't have fish. (CHUCKLES)

Nah, look, we knew this was gonna
be a challenge.

It is being a challenge.

We can only work as fast as the fish
is gonna cook, you know?

OK, guys, how long is it still...?

It's just coming off.

Are they're just...
They're just sticking, really badly.

Daniel's really trying to
get his fish absolutely perfect

but the problem is the fish
is now sticking.

The skin ain't going crispy.

We're really running out of time.

We got any fish ready?
Just give us a sec.

That's...bad, bro. It's bad.

We really need char on that skin.

VOICEOVER: Missed an episode
of MasterChef?

enjoy another serving
or savour past seasons at:

HARRY: Boys,
we need fish as soon as you can!

DANIEL: Bad, bro, it's bad.

Uh, they're just...
They're just sticking, really badly.

Daniel's really trying to
get his fish absolutely perfect

but the fish is now sticking
and we're really running out of time.

We got any fish ready?
Just give us a sec.

And I need to think of a solution
because that skin has to be crispy.

CLARE: Just make sure you don't
overcook it, OK?

We need to work out how many
cherries we want per slice.

Everything's sort of coming together
pretty well

for the black forest dessert.

The semifreddo's freezing
in the blast chiller.

The sponge cake is cooling down
in the fridge.

We've got the cherry sauce on the go
and the cherry gel on the go.

Everything seems pretty calm
in our little side of the kitchen.

Just have to pause sometimes
and have fun.

Gotta have fun along the way, right?
We do. We do.

But I can see that there's problems
happening on the Fans team.

They still haven't sent out
the main yet.

ALI: Have you got some fish up, guys?

How are we going...? (GASPS) Don't!

It's obvious that things
are slightly falling apart.

We want to tidy this up
really quickly now.

Somebody get the blowtorch, please.

Somebody get the blowtorch
and go over these fish.

Quickly, start at this end.

Somebody get a blowtorch,
start at this end.

Once the fish comes off the Hibachi,

I decide to blast it really hard
with a blowtorch

to try and get a char on that skin.

'Course it's stressful.

Why wouldn't it be? (LAUGHS)

You know, they're ahead,
it doesn't mean they've won.

Let's get it finished.

HARRY: Beautiful, mate.

OK, Service?

Service!
Service, guys.

When the first plates go out,
it's an absolute relief.

But to be honest,

I am worried the skin isn't quite
as charred as we would have wanted.

The fish is cooked perfectly,
I can see that,

so I'm hoping that will be enough.

Thank you.
Thank you very much.

Wow. OK.

So, from the Fans, their main of

Smoked Honey Glazed Coral Trout.

So, on the menu, it says
'charred honey glazed coral trout'.

And it is charred, right,
there's a smokiness on there.

I was kinda expecting a...

..a full sort of burnt char.

Instead of that, it's kind of like...

..charred a little bit
and it's soft, sticky skin.

The fish itself, though,
cooked perfectly.

If we got what we were promised,
which was, you know, gnarly, dark,

caramelised skin with beautiful
smoked charred honey glaze

over the top of it,

then I feel like everything else
could have worked.

It looks the part but when you
dive into the detail of it,

it's not connecting the way
that it should.

It's not a bad dish by any means.
No.

I think they've done
a really good job.

Is it a winning dish
for...for the Fans today?

Dunno.

You eat with your eyes,
especially with dessert,

so we just need to make sure, like,
first thing they see is just cherry.

Well done, Billie.

I think it's delicious.

BILLIE: I'm loving the flavours
of this dish.

It's sort of like a reinvented
black forest cake.

So yeah, I think it looks
really inviting and tasty.

If it tastes as good as the main
course, you'll be in a good place.

Oh, right.
Ooh, really.
OK.

We have all hands on deck
to get this dessert out.

Aldo and Julie are putting
the cake on the plate.

Sashi and Michael are getting
the semifreddoes for the plate.

Mindy is piping, Minoli's piping and
I'm putting the sauce on the plate.

Stunning.

We're all just focused
on getting these dishes out.

ALVIN: How are we going?
Do we have four?

CLARE: Is this is the hardest dish?
Yep.

It's the last impression, isn't it.
Madness.

Have you tasted it, guys,
all together?

ALL: Yeah.
Were you happy with it?

Yeah.
And is there enough cherries?

Was there enough cherries
when you tasted it?

Having Clare ask if there's enough
cherry is a little nerve-racking,

especially at this stage.

But honestly, I'm really happy
with the flavours of this dish.

It's turned out how I wanted it to
and I feel like it is balanced.

Service, please.

I'm really hoping this dish
is good enough

to get us into
the immunity challenge.

Yeah, we'll have to see
what the judges say.

Thank you.
Thank you.

OK.

And from the Faves, their dessert

of Flavours Of Black Forest.

First and foremost,
the textures are delicious.

The cake has a dense, almost
mud-like quality to it,

which is lovely and decadent.

I think the semifreddo
has a light airy texture to it.

Nice and bitter.

That sauce is lovely and glossy
and rich in texture.

The cherries are beautifully
presented in halves

and then the gel, beautifully piped.

But when you really taste
everything together,

are you really tasting much cherry
at all?

Yeah, I think you hit the nail
on the head there.

I get beautiful chocolate, I get
a lovely texture of parfait, um,

and then I get spices
with a hint of cherry.

Um, and I just don't think they've
hit the mark here today.

STEPH: Do you wanna see this?
It's really...

Yep. Are they...?
How do they taste?

So main service is over, now,
finally, it's time for desserts

and we're ready to roll.

We're pretty much finish,
all the parfaits are done,

the tuiles are finished.

It's just a matter of getting
everything together

and getting it out to the diners.

All the parfaits are set,
everything's good, yeah?

You wanna see the plating
and what you think?

MELANIE: Yeah, do you wanna suss
that out a little.

Our little desserty baby.

With a simple dish like ours,
everything has to be perfect.

Oh!

Steph! Steph, she collapsed.

Our plated-up one collapsed.
Like, proper collapsed.

Oh, my God, Melanie has got
the test plate out of the freezer

and it looks like
the parfait has melted.

They literally start melting

as soon as you take them out
of the blast freezer...

This is not good.

Steph! Steph, she collapsed.

Our plated up one collapsed.
Like, proper collapsed.

Oh, my God. The parfait has melted.

This is not good.

MONTANA: I'm slightly worried.

It is very, very warm in here,

so it will be a matter of
having to get it on the plate

and out to the diners
as quickly as possible.

Alright, guys,
these need to go, like, ASAP.

This is getting a bit stressful.

There's only three elements,
so this dish has to be perfect.

Let's go, 'cause it's starting to
melt already. The plates are warm.

Just, yeah, hold off.
I would do two at a time.

If I was you
just get the service straightaway.

Service.
Yep. Service, please.

Let's go, let's go.
As soon as you've got it ready.

Service, please!
Let's not let it go.

Thank you.

So here we have
the dessert from the Fans.

It is a honey parfait
with figs and thyme.

It looks brilliant.

It looks so good.
So good!

Yeah.

I didn't think,
when I was chatting to them,

that it was going to come out
looking like this.

Yeah.

That's a fantastic tuile recipe.

That was a masterclass
in elegant restraint.

It really, really was,
in every element.

The parfait is gorgeous.

This particular honey
is very floral.

It's very light, it's very pretty,

and that definitely sings throughout.

This is the opportunity,
the dessert course,

to really amp up
the sweet qualities of honey.

It's there without being cloying,

which is definitely a danger
when it comes to honey.

It's just really been pulled back.

And I think the result
is super successful.

In terms of balance,
flavour, simplicity,

technique,
choosing the right ingredients,

it is all there.

Classic flavours
just done perfectly.

They're in with a big chance today.

Nice, big, last service, guys, yeah?

Yeah, well done.

Thank you.
Thank you so much.

Well done. Such a good job.

Service, please!

Thanks.

Ah...we're done!

Yeah, I'm really happy
with the dessert we pulled out.

We had a lot of help at the end,

but, yeah, happy
with what we sent out.

I'd love to win today.

I've not beat the Fans yet
in the dessert team,

so a win would give me
the chance at immunity tomorrow.

ALL: Whoo!

Thanks, Clare!
Yeah!

Well, well, well, how about that?
What a service.

Clare, were you impressed
with what you've seen today?

Yeah, so impressed.

Almost like every time I come back,
the contestants get better.

You know, both teams just cooked
at a really high level.

You should be super proud
of yourselves.

Look, it's been an honour
and a pleasure

having you
in the MasterChef kitchen.

Everybody, please thank
Clare Smyth. Come on!

Yeah!

In today's service challenge,
it's winner takes all.

Which means if a team wins
two out of three courses,

you're into immunity.

Fans, we had our doubts about
your entree right up until service,

but with Claire's guidance,

you plated up
a beautifully balanced dish,

and I'm happy to say...

..you won that course.

Favourites...

..the planting of your main
was elegant.

The breast was tender,

the leg was rich,

and the jus was luxury.

And that's why
you won the main course.

Oh, well done!

So, as it so often does,

it all came down to dessert.

One of your desserts
was dish of the day.

It was restrained, refined

and celebrated Clare's philosophy

of putting the core ingredient
squarely in the spotlight.

And that dish...

..was cooked by...

..the Fans.

(LAUGHS EXCITEDLY)

Three from three.

Congratulations, Steph, Montana
and Melanie, you've done it again.

The Fans have won.
We're so ecstatic.

We can't believe that
we've beat the Favourites again.

That's insane.

Congratulations. Good job.

OK, Fans, you're all into immunity.

So, time to go home,
pat yourselves all on the back,

but get a good night's sleep,

'cause trust me,
you've got a big day tomorrow.

See you, guys.

Well done to you guys too.

Hat trick in the MasterChef kitchen.
I don't know how often it happens.

Hopefully we keep it going.

What's after a hat trick?
What's the fourth?

Let's go again!

VOICEOVER: Tomorrow night
on MasterChef Australia...

ALI: I'm feeling really razzed up.

It's actually quite intense.

..it's the Fans' first immunity cook

all to themselves.

MELANIE: I'll be stoked
for whoever makes it through,

but, you know, we all want it.

Who will win

and be safe
from Sunday's elimination?

Captions by Red Bee Media