All language subtitles for Masterchef.Australia.S14E21.The.Coffee.Mystery.Box

You will have 10 minutes
to cook your very best dish.

Round one was a sprint
to the finish line.

This is wild.

Melanie made the best dish
and saved her entire team.

Then the Favourites
had the entire night...

Never in the MasterChef kitchen have
you had this amount of time before.

..to create a winning dish.

ANDY: Harmony in all the right ways.

Straight out
of any topnotch French bistro.

MEL: This was
a multi-dimensional Moroccan wonder.

But everyone was stunned...

ALL: Ohh...!
ALDO: Sashi...

..when the Season 10 winner
was the one to say goodbye.

Tonight, they're leaving
the MasterChef kitchen behind...

ALVIN: I feel instantly more hipster.

..for a challenge that has everyone
buzzing with excitement.

SONG:
# '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. #

SARAH: This is pretty beautiful.

ALVIN: Fitzroy
is iconically Melbourne.

You know, cool bars,
funky restaurants, cafes.

(LAUGHTER)

I feel instantly more hipster
being in Fitzroy.

Good morning. Good morning.
Good morning.

Straight to the benches. Let's go.

And look, tiny boxes.
Oh, my gosh. They're so small.

Oh, it's a really small box.

Oh, do you reckon it's cash?

Good morning, everybody.
ALL: Good morning.

And welcome to the Fitzroy Mills

right here in the heart
of inner city Melbourne.

It's always nice
to get out of the MasterChef kitchen

and into the city.

What better place to do that than
the colourful streets of Fitzroy?

As you can see, by what's in front
of you, today is a mystery box day.

And those mystery boxes

are itty-bitty, teeny-weeny
for a good reason.

Anyone want to have a guess
what might be inside?

Spice.

We're in Melbourne.

Coffee.
Coffee.

A few coffee guesses, huh?

You might have smelt it already.

Go on, lift your lids.

(ALL EXCLAIM)

Coffee just spills out
all over the bench.

So much, I jumped.

Oh, my God.
Smells good.

BILLIE: I love a coffee, the smell.

And then all the dishes
that start running through my head.

I'm actually... Yeah, I'm pretty
excited about this one.

Aldo, a coffee lover
because Italian. Right?

Look, Naples, you wake up
in the morning, shot of coffee.

You're going for breakfast,

you're having your cappuccino
with the croissant.

Lunch, after lunch,
espresso as well.

The answer is yes.
(LAUGHTER)

You love to drink coffee,
but do you like to cook with coffee?

It's a controversial thing
that you love it or you hate it,

but, you know, sweet or savoury,
it's great.

Righto, guys, listen up
because I've got some rules.

You'll be cooking a dish today
that features coffee

and you've got 75 minutes to do it.

You've got access to an open pantry,

fully stocked with all of the coffee
products that you will ever need.

You know the drill -

bottom four dishes, two from
the Fans, two from the Favourites,

will go into
tomorrow's pressure test,

where someone will go home.

But that's not all.

The best dish...

will win its maker an advantage
in the next team challenge.

So, hit us with your best shot.

(CHUCKLING)

And in saying that...

Your time starts now.

Thank you.

Have you seen icing sugar?

I'm seeing coriander and...

Where are the baskets?

Why are they not giving us baskets
today?

JULIE: I put four of those
in my coffee in the morning.

Four in?
Yeah.
You wild woman.

Just having a coffee. You know,
it's a coffee challenge, why not?

(LAUGHS) It's coffee.

Like, coffee, it's such
an integrated part of my life.

Like, I just drink coffee all day,

around six or seven.

So I'm always buzzing.

But coffee is not something that
we use a lot in Italian cooking.

We do lots of tiramisu with coffee.

But Mindy, she's doing tiramisu.

And I say, OK, she's my bestie.
We can't do tiramisu-off.

So, you know, scrap the tiramisu.

And then I will go
on a coffee panna cotta,

which is a classic as well.

Aldo, we've seen
some fantastic panna cottas

and we've seen some lacklustre
panna cottas in this kitchen.

How good's yours going to be today?

Well, I don't want to get myself
ahead of the game,

if I might say I won my panna cotta
in my previous season.

So, the jiggly wobbly was there
and that's what I'm all about it.

Bring the wobble.

Yes.
I love it.

And also, can't go wrong
with a shot of coffee on the side.

Energy! For winning!

Whoo.

HARRY: I work just around the corner
from where we are today.

Sorry, Jules. I'll be
out of your way a sec.

No, no, Harry. It's all good.

I'm a coffee roaster there

and have been for the last, like,
four or five years.

Yeah. It feels really good
to be back in the hood.

Thanks, mate.

And I'm the only one left
in the competition with a pin.

It's a pretty luxe position to be in,

and so I would like to keep it
for as long as possible.

I've seen in the past that
to have that pin is a huge advantage

and a safety buffer
in moving forward in the competition.

So, I'm determined to make sure that
I'm not in tomorrow's elimination.

Dessert was obviously
my first point of call,

but I'm going to do something
that's really going to stand out.

So, for today's cook,
I'm just going to lean into

my Melburnian coffee roaster
cafe person life

and make just
a really good breakfast sandwich.

So, I'm going to do a coffee brioche
French toast base,

then a coffee and maple-glazed bacon.

Some eggs will go in there too,
a bit of avocado.

And then, if I've got time,

I'm also going to do
a little coffee tonic on the side.

This dish is going to be a little
bit funky, a little bit weird.

It's not conventional.

But I just want to cook the food
that I like to cook.

And that seems to translate
really well to the judges.

JOCK: It is nice to be outside
the MasterChef kitchen,

right in the heart of the city.

Fitzroy turning it on.
Love the graffiti.

Yeah.

And of course, different challenge.

They've got to actually not drink
with coffee, but cook with it.

I think
it's a super tough challenge.

I mean,
I think it's hard to do with food.

How do you reckon
they're going to go?

Well, they can go sweet or savoury,

but I think
I'd be going sweet today.

Tiramisu, surely.

Oh-ho, three lovers of tiramisu.
Yeah.

My mind went straightaway

to a rub, you know, beef,
beef tacos or something.

Then I'm like,
is that going to feature coffee?
Yeah.

I don't know if we're going to have
a whole heap of brilliant dishes

or if we're going to be looking
at each other

going, "It's too bitter.
It's too astringent."
Yes.

Or, "Where's the coffee?"

Billie, what's the dish?

I'm doing a coffee chocolate fondant
with a coffee parfait.

OK. Keeping it old school,
I suppose.
Yeah.

I mean, what are you focusing on
making sure that you get right?

Obviously, I want
as little outside as possible

and as much sauce as possible.

Just have to make sure I do a couple
of different checks, I think.

Fantastic. Good luck.
Thank you.

Coffee over there somewhere?

Steal coffee.

I feel like chocolate
is quite a good vessel

for carrying coffee flavours,

and I want the coffee/chocolate
fondant to be quite rich.

Can I swap you some sugar?
Yeah, of course.

We're running low here.
Here.

And ideally what you want

is when you break it open
with a spoon,

really rich chocolate sauce
sort of falls out.

So, yeah, I've just got
to get that cook time spot on.

Hello, Matt.
Jock. Andy.

What's cooking? What's cooking, man?

Sorry. I'm just a little bit
distracted by...

the little coffee dance
I've got going on...
There was a tidal wave before.

..because of all the coffee beans
that have been on the floor.

I've got
a coffee-crusted kangaroo fillet,

sweet-and-sour onions,
roasted macadamia puree

and then a kangaroo/coffee jus.

Have you got any coffee in there
now?

Not yet.

I'm going to reduce the coffee
separately,

make sure I can not overpower
with coffee,

but also get enough coffee in there.

Yeah.
Wow. OK.

Just, you know,
like, when you season something,

like, only at the very end,
you don't get a full-bodied flavour.

Just think about that.

Flavour.

Put something in it
to let it...let it get groovy.

I mean, let it get working,
you know?

Layering flavour.
Layering flavour.
Layering flavour.

You got it, man.

The jus is going to be one of
the central components of the dish

because it carries
so much of the flavour.

So, I want to make sure
it hums with coffee.

So, I need to keep tasting as I go.

You lot are moving
a little bit slower.

Do you need a coffee?

You've only got 60 minutes to go.
Come on!

Wow. It's very strong.

Oh, my goodness. That's a good sign.

I am making gulab jamun
with a coffee syrup.

It's basically
an Indian kind of milk doughnut.

So, I need
to first of all nail the flavours

and just make the gulab jamun

so that it really soaks up
enough of that coffee syrup

so that it kind of permeates
throughout the gulab jamun.

Minoli, talk to me.

I'm seeing a lot of berries
going on in this bowl here,

but this is a coffee challenge.

What's the dish?

I'm making a coffee ice-cream.
Coffee ice-cream. Yep.

I want to get coffee
front and centre.

And using fruit that I know
goes really well with coffee.

Yeah.

Tell me, are you gunning
for a top dish

or you just want to play it safe?

I would love to gun for a top dish.

I love desserts. I love eating them.
Fantastic.

Well, I think you won
the last dish of the day.

And you won that wonderful advantage
for your team.
Yeah.

Here's hoping you could do it again.
Fingers crossed. Thanks.

I always have a coffee with berries
in the morning

and I think it goes
really nicely together.

And the ice-cream
is my big coffee element on my dish.

Oh, yes.

So, I'm going to add ground coffee,
L'Or coffee pods and instant coffee.

So, I just need to make sure

that it leaves a coffee taste
in your mouth

even after you've eaten the berries.

Look, I love drinking coffee.

In fact,
I've done my barista training.

I'm like a qualified barista.
I love coffee that much.

So, I'm going to try something
a little bit experimental today.

I'd love to have the top dish.

I'm hanging out for a top dish

because I've had, "Oh, yeah, this
is nice. Great. Yeah, lovely."

But I've not had like,
"Ooh, yeah, this is really good."

So I'm really challenging myself.

But it is
a high risk-high reward situation.

Hey, Ali.
Hi.

What are you making?

I am making chargrilled eggplant,

some kind of marinade, and that's,
like, coffee, duck, wattleseeds.

Coffee?

Kind of. Yeah. A little bit.

I can taste wattleseed
more than I can coffee.

I was hoping the wattleseed
would back up the coffee

because it has got
some of those coffee notes.

What's the brief today?

Feature coffee.
Awesome.
Yes.

The judges said to me,
"Remember to feature coffee."

So I'm going to add
a little more coffee.

And I'm making,
like, a coffee tofu cream.

It's actually quite nice. Kind of
a bit like a bit like a latte,

but it's quite coffee-like.

So I think if I can get it all in,

I'm hoping that
all the coffee flavours together

will build up a better profile
than just tasting the sauce alone.

What I don't want to do is drown
the eggplant in coffee

when I know I've got other elements
to back that up.

You only have to make one mistake

just at the wrong time
in this kitchen

and that's it, you're gone.

ANDY: We're looking for
the best coffee dish,

but also the worst coffee dishes.

You've got 50 minutes to go.

Arrgh! 50 minutes.

Keep cool. Keep cool.

You've got it, Jules. You've got it.

I hope so.

Mindy, how are you doing?

I'm going to make a
wattleseed and coffee tiramisu.
Yep.

Then I'm going to dust it over
the top with chocolate wattleseed.

Double wattle. It's risky.

Can't wait to try it.

Julie.
Howdy.

Tell me
that you're cooking with these

and not just shotting them back.

It's going to be a wattleseed
coffee syrup, cake.
Lovely.

With a coffee-flavoured gelato

and candied pecans and bacon.

Good luck.
Thank you.

Jenn! Love your earrings.
Thank you.

They're great.
I made them with Julie.

Get out of here.

What are you making?

I am making a rub roast pumpkin,

and I'm going to make a coffee glaze
with a bit of mirin,

cooking sake, rice wine and soy.

This is very strong.

Don't lose sight of coffee.
Yeah.

I know you think that's strong,
OK.

but it's coffee
that we want to get featured.

Make sure you hit the brief.
Yes.

I'll leave you with that.
OK.

I am super buzzed on coffee
right now.

Like, I've had so much
concentrated coffeeness,

it's like
just coffee, coffee, coffee.

Like, I can't think properly right
now, and I can't taste properly.

And I'm just like, whoa.

But I think Jock's trying to tell me

there's not enough coffee
in my dish.

So I'm going to coat the pumpkin

with a coffee and spice rub
and roast it off.

That's a lot of coffee.

I just need to be careful that
it's not too strong and too bitter.

I'm making a coffee ice-cream

with...

..some smoky fruit.

And, uh, I'm not a dessert person.

I actually can't believe
I'm doing this.

So, if this wins, I'll be so happy.

Look, I'm trying.

I think always try
and just kind of go for the top.

I'm really loving this cook.

I feel calm.

My ice-cream is working.

While my coffee anglaise is churning,

I'm going to get on
to my berry side number.

I've got some figs.

I'm going to grill them
on the Hibachi

and then pan fry them in some butter.

And I think that will go really
beautifully with the ice-cream.

Why you did that, stupid Aldo?

The coffee is buzzing me now,
for sure.

I'm feeling overwhelmed so far.

Wow. Aldo, you're such a mess today,
aren't you?

I'm so manic, like,
I'm very pumped by the coffee.

Does anybody's got Kahlua?

And I'm actually very surprised
that it's too much.

Kahlua, you guys?

Just running around yelling.
"Have you got Kahlua?

"Have you got this?
Have you got that?"

No, I've got Frangelico
but I want a Kahlua.

But nobody's got it.
It's been taken from the shelf.

But I got to keep my head down
and finish my work.

Guys, be quick on the fridge,
please.

I've got my panna cotta
in the blast chiller.

And now I need to keep moving to
finish my coffee mascarpone cream.

It's not going to set,
my panna cotta, guys, please.

Tomorrow's elimination
being a pressure test,

I haven't done one yet
and I plan not to.

I just want to stay away
from that for a little bit longer.

I'm doing
a coffee breakfast sandwich today,

and I'm in a really good place.

Everything's coming together
quite well.

There's a lot of elements
to this dish,

and the three parts
of the brekkie sandwich

that are going
to bring coffee forward the most

are the coffee brioche,
the coffee bacon,

and the coffee
in my chipotle chutney.

I don't even know
if it's going to work.

I've never actually done it before,

but in my mind
it's going to be really yummy.

I keep looking back for the clock.
(CHUCKLES)

And there's no clock there.

Coffee, coffee. Coffee.

20 minutes to go!

You sound like you're at the markets.

I've got coffee!
Get my coffee!

You want coffee?
Come and get some coffee.

Smells bitter?

Maybe a tiny bit.

I've really amped up the glaze here.

It's super dark, super syrupy

and heaps of coffee flavour in it.

I have given so much coffee
to the judges,

they're not going
to be able to sleep tonight.

Um, my main focus is staying
out of the bottom, to be honest.

I'm going simple,
but I'm trying to do it really well.

But, yeah, advantage
would be wonderful, wouldn't it?

I am feeling good.
(TIMER BEEPS)

I can't turn the beeper off
on the timer.

On the temperature.

I really just want
to get a tester on,

see how long to allow it to soak.

Still want some texture
on the outside of the gulab jamun.

But enough softness that, you know,
the syrup goes inside a little bit.

If that makes sense.

MINOLI: I've got my ice-cream
in the churner

and I've got my berry number going.

My ice-cream
has already been churned,

but I can taste coffee granules.

I need to figure this out quickly.

I just want to get it all out.

So, I'm trying to strain the coffee
granules out through a cheesecloth.

I cannot get this out.

And I'm not having any luck.

The granules are getting through
every single strainer

that I can find.

This is not acceptable.
I can't use it.

But without this ice-cream,

I don't have a coffee element
on my dish.

MINOLI: My ice-cream
has already been churned,

but I can taste coffee granules.

I just want to get it all out.

This is not acceptable.
I can't use it.

It's bad.

Without this ice-cream, I don't have
a coffee element on my dish.

So, I just think,
why don't I do a coffee custard?

I'm going to use an instant coffee

because I think I made a mistake
using the grain coffee.

Um...

Who's got the instant coffee?

Yep. Here.
Thank you.

And I'm going to make
a really punchy coffee anglaise.

Minoli. What's happening?

My ice-cream's gross.

No good?

Absolutely.
ANDY: You look flustered.

I think when you first started
this challenge,

you were hoping for a top dish.

Yes.

Right now, you need to focus
on not being in the bottom two.

Yeah. Thank you.
Good luck.

Coffee...

You've got just enough time
to smash another coffee.

15 minutes to go.
Let's go.

MATT: I'm frantically
still balancing my sauce

to make sure
the coffee's not too bitter,

but still remaining as a flavour.

Getting there. Getting there.
Needs seasoning.

And then my kangaroo coffee crust

is ground up fresh beans,
salt and pepper.

I want my kangaroo cooked rare,
otherwise, it gets really tough.

It's such a lean cut of meat.

Just... Arrgh!

Just trying to manage these flames
with the oil.

I don't really want
to scorch the kangaroo too much,

so I'm just going
to keep moving it around.

I hardly ever cook with kangaroo.

I've made
a couple of kangaroo bangers,

but never really dealt
with the steaks.

But I think they're similar
to an eye fillet.

So, that's
how I'm going to treat them.

The kangaroo is the hero of the dish.

So, I'm just watching them
very, very carefully.

HARRY: My arteries.

I'm doing
a coffee breakfast sandwich

and the bacon looks OK.

But I'm also going to add
a bit more of the coffee glaze

to make sure that it's
really infusing that coffee flavour.

And I wanted my brioche French toast
to sing of coffee as well.

But now it's waterlogged
with my coffee mix.

Are you OK
with how everything's going?

I think it's coffee forward,
but this is worrying me.

Why?

Because there's no crunch.
This is just soggy, soft bread.

Too soft. Too soft.
Too soft on the inside?

The brioche is the structure
of my entire sandwich.

And this is a soggy mess.
It's, like, limp.

I don't have a lot of time left.

Scrap that.

But I need to pivot,
like, right now.

ALI: So, I've had the eggplant
marinating in my coffee mixture.

And I want to see if I can
just char up a little bit

around the outside.

I just think that dark,
rich, kind of smoky flavour

is really going to complement
the bitterness of the coffee.

And then it's ready to go
into the oven for its final hit.

But you don't want the eggplant
on its own.

It's going to be a little bit mushy.

So, the enoki mushrooms are going to
add a layer of crunchy texture.

And I've got the tofu coffee cream
and it looks really nice,

it looks creamy,
and it kind of looks like a latte.

I really pushed myself

and I think I've managed to layer
the coffee through lots of elements.

Just get it in the blast chiller.
Get it in.

Five minutes to go!

Hustle!
Beautiful.

JULIE: Coffee syrup sponge.
I've got coffee ice-cream.

I've got candied bacon crumble
and pecans.

There's coffee everywhere.
Coffee everywhere.

I've used about four packets.

I've managed to finish in time,
and I am happy with my dish.

The coffee ice-cream...

..it is smooth.

It's not too sweet.

And I've got a lovely

butter wattleseed coffee cake.

It feels right. It looks right.
It smells right.

Read, set, go. Let's go. Let's go.

Is that coffee fondant?
It is, yeah.

Is that a taster, or...
No. That's...

Hands off. That's the real one.

I'm definitely thinking
about the cook on that fondant

that I'm going
to serve to the judges.

It is pretty nerve wracking because
there's no real way of knowing

what that fondant is like
on the inside.

Oh...

But having made fondants before,

my instincts are telling me
that this one is going to be good.

It's holding its shape.

So, I've got to go
with my instincts.

JENN: So, right now
I'm really feeling the coffee buzz.

Like, I feel... I don't even know
how to describe it.

And I've been tasting
so much of my coffee glaze,

I feel like my tongue

is, like, burnt from
the bitterness of the coffee.

And it's not working anymore.

I can't taste things properly.

Like, the pumpkin tasted,
like, a lot of bitterness,

but I really need to make sure
there's enough coffee in my dish.

I'm just wondering
if it's going to be too bitter.

Come on, gods of the panna cotta.

I've got to demould this panna cotta.

The wobble has to be there.
It has to be shaky.

So, I'm very scared right now.

Yes!
JULIE: Cheese and whiskers, Aldo!

Sorry.

It was loud.

Aldo being ecstatic
about his panna cotta.

I think he's happy.
Sorry.

Ahh...

She looks jiggly, wobbly.
She's a beauty.

It's a wobble. Yes, baby.

What's going on? You're looking
very unhappy with life right now.

I've ditched the French toast.
The brioche was just way too soft.
OK.

So, there was, like,
no snap or crunch to it at all.

So, I'm pivoting
to a different kind of bread,

and I've just lightly toasted it

with a little bit
of the coffee glaze as well.

Yeah.

Only a few minutes left to go
in the cook.

And this is probably
the most frazzled I've ever felt

in this competition.

The French toast didn't work,
but I need to get a dish up,

otherwise I'll be
going into tomorrow's elimination.

Got it.

And that could cost me my pin.

And I really want to hold on to it.

Something's burning.
Oh, God.

And now I've left my coffee
maple-glazed bacon in the oven
for too long.

Something's burning.
Oh, God.

Less than a minute to go.

And essentially,
I've made candied bacon

because I left the bacon
in the oven for too long.

But it still probably
tastes the most of coffee,

so I'm just going to go with it.

I've got my coffee sourdough
and some avocado.

I've got a fried egg,

and then I'm putting
the maple-glazed bacon on top of that

and just a tiny bit
of the chipotle chutney.

And hopefully
that should keep me safe.

MINOLI: Alright. What do I do now?

ANDY: Come on, guys!

JOCK: Final touches, everybody.

Ready or not, here we come.

Ten,

nine, eight,

seven, six,

five,

four, three,

two, one.

That's it.
Done!

Yes, sister.
Whoo!

How happy is Aldo?
Very happy.

How'd it go?

Stupid me. I put actual
ground coffee in my ice-cream.

Just couldn't serve that
to the judges.

So, yeah,
I'm really nervous, actually,

but I'm really happy
that I committed to pivoting.

In my coffee glaze alone, there's
probably 20 shots of coffee

and I kept tasting it.

So now I feel, whoa,
like, my heart's racing,

and I feel just super emotional.

But I think it's the coffee.
I had a lot of coffee.

Well, we set quite the challenge
for you today,

but we're hoping
for some pretty delightful dishes,

so let's get into it.

The first dish we'd like to taste
belongs to Billie.

Chocolate fondants
can be risky to cook.

In the past, there's been many
failures, which can be devastating.

OK.
OK.

But when they're good,
they're really good.

Billie, what do you call this?

A coffee chocolate fondant

with coffee parfait
and a coriander praline.

Oh, you're hoping this will be.

What's the lava-like
to cake-like ratio?

I like a fair bit of lava.

Just, you know,
nice explosive centre.

Explosives. Come and...

An explosive centre.

Not ex... Well...
You said it.

Ooh. That went through pretty easily.

Explosive centre.
Yeah.

It looks really good.
That's good. OK. Yay.

That's what... I mean,
that's what you want. Right?

Yeah. That was what I hoped for.
So, good-o.

Billie...

..it was awesome.

I loved it.

Um...

Probably one of the better
fondants I've had in years,

to be honest.

Wouldn't be surprised if that's
one of the better dishes of today.

Thanks.

Billie, we're starting to see
why you won your series.

Like, you go about your business
so quietly,

but then you just produce
seamless plates of food.

It's a little bit of a mike drop

without doing the mike drop
because it's Billie.

I'll do it for you. Ready?
Thanks, Mel.

Next up, it's Matt.

Matt, what have you cooked, mate?

Coffee crusted kangaroo, coffee jus,

macadamia cream and charred onions.

Happy with the final dish?

Yeah, I'm happy with it. It was just
so hard to balance that jus.

Yeah, right.

That, my friend,

is how you feature coffee.

Very well done.

Rub on the outside of the kangaroo
is fantastic.

Burnt onion.

That bitterness just highlights
the coffee even more.

The macadamia is there
just to give a fattiness

that the kangaroo
obviously doesn't have.

Well done.

That jus is so difficult.
But you know why you succeeded in it?

Because you would have tasted it
how many times?

I reckon I had about 30 spoons.

But that is what you need to do.

Thank you so much.

Yeah!

Next up, it's Julie.

Julie. What's the dish, please?

It's a coffee syrup cake with
coffee gelato and candied bacon.

It was cake. It was ice-cream.

It was pork. It was coffee.

I'm as happy as they can get.

I don't think you're going anywhere
today. Well done.

Thank you so much. Thank you.

Good work, Jules.

Montana.

So, it's coffee ice-cream
with a coffee sauce and figs.

The ice-cream was smooth, creamy,
refreshing and very coffee forward.

Everything else
just sought to support that.

It's a strong plate of food
and it was delicious.

Mindy, what's the dish, please?

I have made a coffee
and wattleseed tiramisu.

It's a risky thing to do,

but wattleseed, used so very well,
and it's not overpowering,

which I really enjoyed.

Thanks, guys. Thanks.

Next up, Jenn.

JENN: It was a very stressful,
hectic cook.

And I'm still
just super coffee buzzed right now

and I might not have enough coffee
in my dish, so yeah, I am worried.

enjoy another serving
or savour past seasons at:

Jenn, what have we got?

I've made
a coffee-glazed roast pumpkin.

Bit of salted coffee cream,

baby corn and some enoki mushrooms.

Alright. Let's taste it.

Jenn, I think the only thing that
I would say that doesn't work here

in terms of the technique
is the glaze and the pumpkin

because the coffee's just burnt.

That's why it's so bitter.
Yeah. OK.

And there are so many combinations
going on on this plate of food,

but it just doesn't connect.

You've got to learn to pull back.
OK.

Jenn, you're not there yet,

but that is what
this competition is all about.

OK. Thank you very much.

JUDGES: Thanks, Jenn.

Next up, Sarah.

I've made gulab jamun
in a coffee syrup.

Oh, Sarah, I'm gutted for you
because the coffee syrup was lovely.

Unfortunately, the doughnut
just hasn't soaked up the syrup,

so it's a bit of a shame

that the centre texture
isn't what it should be.

Thank you. Thanks.

Next up, Daniel.

I made vanilla and coffee ice-cream
with a chocolate sponge.

Daniel. Sponge.

Light. Airy. Nice.

But the coffee
is missing in action, man.

Alright. Thanks, guys.
Well done, Daniel.

Alvin!

I made
a chocolate and coffee brownie

with a coffee creme anglaise.

The brownie is pretty full on
in terms of the chocolate power,

but the brief is coffee.

And you're not the only one.

You guys are, like,
you're just teetering with danger.

OK.
Thanks, Alvin.
Thank you.

Bring us the wobble, Aldo.

# Ba-ba-bah! #

It would be good
if I fall on my face on the floor.
It would.

Let's make it happen.

We don't really need to ask.

But, Aldo, what's the dish?

It's a little bit
of wobbly panna cotta al caffe.

Come on.

How does it go?

(LAUGHS)

You know, there is nothing
more satisfying

than moulding a panna cotta.

It's a torture.

Tens across the board.

The texture,

it moves and it holds itself
together.

And then when you
put a mouthful into your mouth,

it literally disappears, doesn't it?

And all you're left with
is the aroma of the coffee.

When you cook perfect food
like this, it's unbeatable.

Well done, mate.
Thank you.

Well done.

Next up, with refreshments, Harry.

Harry, what did you make?

I made a coffee breakfast sandwich.

What's going on here?
What's this one?

So, that's a coffee tonic.

It's just a really nice way
to drink coffee in the summertime.

Cool.

Rightio. Let's go.

Harry, we've seen
some good food from you,

but what we got was soggy toast...

Yeah.

..maply-tasting bacon...
Yeah.

..that's very chewy.
Mm-hm.

No idea where the coffee is.
Aside from in here.

Like, that's not what we wanted.

A bit of a confused...
Train wreck.

Yeah. Just a bit of a train wreck.
Not good. I know it's not good.

Thanks, guys. Thank you.
Thank you.

Not my day.

Minoli!

Hi.

Minoli, what is the dish, please?

I've made coffee with berries.

I'm hoping
that you can taste the coffee.

The custard.

Yes, it tastes of coffee,

but because the figs are super ripe
and the coffee just disappears,

your berry burst compote

is drowning out the coffee
rather than complementing it.

It's a plate of mush.
Like, it's all wet.

Will that see you in trouble today?

Thanks, Minoli.
Thanks.

Next up, Ali.

I'm the last one to be tasted today.

And, you know,
there's been lots of great feedback

and some not great feedback.

Hello?

Do you want me to sauce you?
Yeah. Saucy sauce.

I'm nervous about
how my dish will be received.

It's just a bit experimental.

Go hardcore on the sauce,

'cause I think it needs it.

Go hardcore, Ali.

Ali, I think we're all intrigued.
What did you cook?

Coffee-marinated eggplant

with tofu latte and...

What...
Nah, I can't let you keep going.

Did you say "tofu latte"?
Tofu latte.

Because it kind
of really looked like a latte.

So, I just thought it was kind
of having a little joke to myself.

Tofu latte.
Tofu latte.
Tofu latte.

We are in Fitzroy.

Can't imagine serving a tofu latte
in Glasgow, though.

I'd get beaten up.

We'd never see you again.
(CHUCKLES)

OK. Sorry. Continue.

Tofu latte and a coffee jus.

Ali...

That's how you do it.

..it didn't just hit the brief,
it smashed the brief.

The coffee is the first, the middle
and the last thing that you taste,

but all in perfect harmony.

I think you're tofu latte, come on.

Like that? I loved it.

It has a rustic modernity to it
that I really like.

But the balance of flavours
is where it's at.

This is, like, really well done.

Thank you.
Well done, Ali.

God, you're good.

That was really surprising too.
Yeah.

That tiny little mystery box
hid a big challenge.

Cooking with coffee
is a lot harder than it looks,

but you all gave it a red-hot go.

And after tasting the dishes,

there were quite a few contenders
for Dish of the Day.

There was a cloud-like
coffee parfait from Billie.

Amazing coffee ice-cream
from Julie.

And a complex coffee jus from Matt.

But in the end,
it came down to two dishes.

Aldo...

..and Ali.

One was a classic coffee dessert
executed perfectly.

And the other was an exciting and
surprising coffee savoury course.

In the end, we believe
that the Dish of the Day...

..was the dish cooked by...

..Ali.

Oh, my God. Dish of the Day.
I can't believe it.

I feel like I've been trying
to crawl my way to this position

since the beginning
of the competition.

And, yeah, I'm absolutely.
I'm honestly proud as punch.

Ali, you know what this means.

You have won the Fans an advantage
in the next team challenge.

Hello.
Thanks, Matt.

OK.

So, featuring coffee
threw a few of you off your game.

And to decide the least
impressive dishes today

we had a lot of things to consider,

but in the end we thought the two
least impressive dishes from the Fans

were cooked by...

..Jenn...

..and...

..Harry.

So, the least two impressive dishes
from the Favourites were cooked by...

..Minoli

and...

..Sarah.

Jenn, Harry, Minoli, Sarah,

I'm sorry, but the four of you

are going into
tomorrow's pressure test

from where one of you will go home.

VOICEOVER: Tomorrow night
on MasterChef Australia...

you're going to be cooking one
of Alla's dishes without a recipe.

..they're fighting
to stay in the competition.

JENN: Details are what
pressure tests come down to.

But sometimes enormous
pressure can produce diamonds.

Such a talented cook.

Captions by Red Bee Media