All language subtitles for Masterchef.Australia.S14E41.Top.Ten.Week.Mystery.Box

VOICEOVER: Previously
on MasterChef Australia...

Please welcome...Rick Stein!

(CHEERING AND APPLAUSE)

His presence and his cooking...

Oh, I can smell it.
Mm.

It's nice. It's just fab.
It's the best.

..blew them away.

It's smelling good, Rick.

Then...

..they had their own
postcard challenge.

Rick Stein's taken me all over
the world with his cooking,

so I hope that I can take him
to Paris with mine.

Everyone was on a culinary journey...

ANDY: Oh-ho! This is really good.

..and shared
some magnificent memories...

Oh, that's a serious soup,
innit, eh?

MELISSA: This is the kind of food
that you remember for a lifetime.

..but it was Michael
who had to say adios.

Big group hug. I love you guys.

Tonight,
it's the start of top 10 week...

DANIEL: I can't take the foot
off the pedal.

I've had to progress so much
to get here.

It doesn't back off now.

..so they're giving it
everything they've got.

# '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. #

ALDO: Can you believe there
is just 10 of us now?

WOMAN: I know.

Oh, I'm nervous.

DANIEL: Start of a new week.
Last night, Michael left.

I'm gutted.

He's been, like, a massive mentor
to me since this whole journey.

I reckon the level of cooking
is just going to amp up from here,

from everybody.

Oh!

Hey!

JOCK: Good morning. Come on
down the front. Let's go.

Look at that top 10 glow, Mindy.
Oh, my gosh!

Good morning, everybody.
ALL: Morning.

Well, have a look at you lot.

Who would have thought? You are
the top 10 of MasterChef 2022!

(ALL CHEER)
Yeah, you are.

And there's a good reason
why you're all still here.

Each of you have had your ups
and downs in this competition,

but those experiences have moulded
you into the excellent cooks

that stand before us now.

Daniel, you came in here
green as green could be.

Your legs were shaking...
Yeah!

..and here you are - top 10.

Yeah, no,
you wouldn't believe it, eh?

There's some serious money
to be won on me,

if there was a betting option,
but...

(LAUGHTER)

I pretty much came in to
explore that road of food

and see just how good I was,

and I'm pushing myself,
and it's doing pretty well.

Mate, we remember you on day one,

and let's be honest, from
Territory tacos to top 10...

It's pretty awesome, eh?
It's brilliant!

But I'm proud as punch with it,
for sure.

Your progression in this competition
is probably one of the most

exciting things for us as judges.

Cheers.

Julie...

..you were worried about
going home first,

and here you are in the top 10.

Yeah, yeah.

I felt way over my head
when I walked back in here.

I was scared to death
of all the returning contestants,

and also scared to death
of all the new contestants,

and basically scared to death
that I'd forgotten how to cook,

and couldn't do anything anymore.

So I feel like I've found
the ground under my feet now

and I'm really loving it,

and I'm so thrilled to have made
it back to top 10.

I mean, as it turns out, you haven't
forgotten how to cook, but I think

you've also brought us some
of the best dishes

that you might have ever cooked.

Yeah, I feel my mojo coming back.

Loving it!
Good on you, Julie.

Well, making top 10 is fantastic,

but I've got some even better news
for you.

Only one of you will be going home
this week, on Sunday.

(ALL CHEER)

And it gets better.
Oh.

If you cook a top dish
in any challenge this week,

you'll automatically be immune
from that elimination.

Oh!
Yeah!

That's huge.

That is not all.

You'll also have
a shot at winning...

ALL: No!

Oh, my God, no!

..this.

It's back, baby

(ALL CHEER)

This is the last immunity pin
on offer this season.

So if you want it, you're gonna
have to fight for it.

Oh! Yes!

(ALL LAUGH)

The last immunity pin, that shiny,
gold flickering pin

is worth so much.

It's a safety pin that can get you
through this competition.

We're kicking top 10 week off
with one of the hardest mystery boxes

we can set for you.

Thanks.

Of course
it's a MasterChef classic,

and we know
it as the everything box.

Oh!

Yes, that's right.
Whatever ingredients are under there,

you must use all of them

in today's cook.

Every single one of them.

Oh, no.

Well, let's find out what's
in there.

You may lift your lids now.

Ooh!
Ah!

Ah!
Oh, yes.

In the box you have A2 milk,

sword-belt mushrooms,

green peppercorns,

shio koji...

Shi... what?

Shio...shio...shio koji?

I don't even know
how to pronounce it.

What is it?

..tommy ruff...

Hey, I'm not rough.

The fish is tommy ruff, and
although we share the same name,

I have no idea
what tommy ruff is about.

..freekeh...

Freekeh. Um, it's a grain, I think?

..and watercress.

I know your minds are probably
racing with ideas,

but there is one more ingredient
that we need to add.

These ingredients are tricky,
so I'm thinking,

OK, I would love
some sort of vegetables.

Please welcome,

fresh from the farm,

carrying your final
mystery box ingredients,

it's Farmer Carlo.

(APPLAUSE AND CHEERING)

ALDO: Yes, Carlo!

Carlo, such a lovely guy.

He's got this big box

and I really hope any sort of fruit

or any other vegetable.

Otherwise, it's going to be
very, very hard

to just incorporate everything.

Carlo, mate,
welcome to the MasterChef kitchen.

Thank you. It's nice to be here.

What have you got for these guys
to add to their everything box,

in that box?

Well...

..I have...

..some carisma potatoes
that are exclusive to Coles.

JULIE: Carlo's got a box
of carisma potatoes,

and that's an enormously helpful
thing to have, because I think

these ingredients are going
to be really interesting

to try and bring together.

Carlo, what is so special
about these carisma potatoes?

They can be boiled,
they can be mashed.

They're very versatile spuds,
so they're very good.

Nice, soft skin.

You can still peel them, though.

You can leave them on.

They are 25% lower carbs,
so they are better for you.

Big ups for Carlo
and his carisma potatoes.

(APPLAUSE)

Thanks, mate.

Thanks, Carlo!

My eyes on Carlo!

Righto, guys, down to business here.

You'll have a total of 60 minutes

to cook any dish you like.

The catch is you've got to use
all eight ingredients,

including those carisma potatoes.

So the best dish will be immune
from Sunday's elimination,

and you will have a chance to get
your hands on that immunity pin.

So we cannot wait to see
what you gang bring us.

But whatever it is, it's got
to be a dish with the lot.

Good luck.
You're 60 minutes starts now.

I've never done
an everything mystery box,

but I do lots of everything
in my fridge at home.

Far out!

I'm doing an everything box broth.

I'm playing around
with a few different things.

I've got the whey from the milk
to balance the broth,

I've got some freekeh going,

I've got some fish and some
shio-koji-marinated mushrooms.

It's sort of nice to do a challenge,
push myself a little bit.

There's some incredible people here,
but I hope it's a pin-worthy dish.

I mean, it's so much fun
when you're cooking like this,

because what a strange,
bizarre combination of flavours.

Amazing how far you can stretch
your creativity and imagination.

It's going to be a beautiful
little freekeh-stuffed tommy ruff

with watercress,

and then I'm going to do some
beautiful carisma potato threads.

How are you going, girls?
Good, Aldo. How are you?

Good.

DANIEL: Oh, goodness!

We had the everything challenge
in our season, and I've seen a few

over the years,
watching MasterChef.

I know what I'm in for.
It's not easy.

Come on!

There's definitely some things
in here that I'm not really sure of.

The shio koji, I've not used before.

I haven't cooked
with tommy ruff before.

I need to work out how I'm going to
bring it all together.

Straightaway, I think of a fish pie.

Little fish party pies,

because I think a big one
would be way too risky.

It won't cook in time.

I'm thinking, the freekeh
might blitz to a flour,

and I'll use that in the pastry.

I taste the shio koji
and it has a really sort of umami

flavour hit to it,

so sauteing the mushrooms in that,
I think, will go quite nicely.

I'm feeling really good.

Now that we're at top 10,

and the end of this competition
is a little more visible,

I'm going to give each challenge
everything I've got.

Big risk, making pies in 60 minutes,

but the reward today is immunity
from Sunday's eliminations.

So, yeah, gotta...gotta shoot
for the stars, I think. Turn on!

Top 10 week, and
we're bringing it, too.

Starting with the everything box,
we're doing a lot of classics today,

but this has to be
one of my favourites.

It's good when it's done good, but
it's not easy, this one, you know?

Yeah. In terms of ideas out there,
what are you thinking?

I obviously think we're going
to get all savoury dishes today.

I don't think anyone's game enough
to turn that tommy ruff

into a dessert,
but you never know.

Stranger things have happened.
Yeah, good luck to them.

They've got 60 minutes,
rather than the usual 75,

and they've only got one fish.

Yeah, but also...one pin.
That's right.

One pin that they can win
later on in the week,

if they absolutely
nail this challenge.

Do you know what? I think
I'm going to wear this pin all week.

Just to remind them
of what they could have?

Yeah, yeah.

This is a really exciting week,
because we're really incentivising

top dishes, and we really hope
that we do see them.

Obviously, the incentive is that pin
and here is hoping today

we get extraordinary food.

Top dishes.
That's what I want to see.

Yes!

How are you doing?

Yeah, I think I'm going alright.
OK, cool.

To be in the top 10,

it feels so, so unreal.

I have learned so much.

I'm at the point at the competition
that I've taken so much

from all the previous challenges,

and I feel that definitely
my confidence is growing.

I'm at a different,

totally different place
from where I started.

These are ingredients
I don't normally use.

I feel I'm quite creative.

I'm still pushing my mind
into getting this right.

But I am confident I can
pull it off.

Hey, Keyma.
Hello, Andy, Jock.

You would be furiously trying
to work out this everything box,

wouldn't you?
Yes, yes.

This looks promising.
Yeah.

I'm going to poach it in a
mixture of milk, uh, shi...whatever.

Shio koji?
Shio koji!

Fishbones and peppercorns in here.

So I'm going to poach them in there.

I have the freekehs, I'm going to
make a freekeh and green salad,

with a vinaigrette,

crispy potatoes,
like angel hair potatoes,

and pickled mushrooms.

Is that all?

Um, oh, we could find some
more things, if you want?

Yeah, no, no, no. That's fine!

I'm happy and I'm feeling it.

I feel the more I enjoy
the competition,

the more I let the inner Keyma out.

I'm super, super excited.

The more it brings me success
and confidence and joy,

and that's what will help me
to get top dish today.

I wish we can have some music
in the MasterChef kitchen.

Do you have, like, a suggestion box?

Who's is this, now?
TOMMY: Oh, shit!

This mystery box,
it's definitely going to be tough.

I need to play to my strengths.

I'm making a fish broth
with some crispy freekeh and potato.

We want to see some mushrooms
up on top of that.

Have to use some of these
peppercorns,

marinate fish in the shio koji,

just to give that nice,
salty, fermented flavour.

I might grill it,
I might pan-fry it.

I'm trying to figure that out now,

and, yeah, that's it, so far.

To start my broth, I've got my fish,
I've got some shio koji,

green peppercorns.

I'm going to pan-fry some of
my mushrooms and use

some of that mushroom juice to give
it some extra umami flavour.

Shio koji is this really
funky stuff.

It's made from this fermented mould
from rice, which they blitz up

and make this just amazing,
really umami paste out of.

Oh, wow, I really like this.

Definitely up my alley.

Something I'm kind of comfortable
with just because I love funk.

Yum, yum, yum, yum.

Top 10 is one of the big
milestones in MasterChef.

Just got to get a move on
and get everything cooked.

I came seventh last time,

so I've got to survive about
four more to beat my old record.

You've got to use
all the ingredients,

but you don't have all the time.

Only 45 minutes to go.

Come on, top 10!

(BOTH CLAP)

Top 10 week,
I am on top of the world.

However, I'm looking at all
these ingredients I have to use,

and I'm a little bit stumped,
to be honest.

There's some things in here
I've never seen before,

so this will be interesting.

I decide on gnocchi because that
obviously will utilise the potatoes,

but I have to find a way to work
all the other ingredients

into this dish.

Alrighty.

Come on, spuddy-duddies.

Now my goal is to make
it through to the end.

What I'm aiming for today
is having dish of the day.

But my mind's a little bit
of a blank.

(GROANS)

I'm not quite sure how to bring
all these things together

into one solid dish,

so crossing my fingers
that I can work things out.

Odd.

Aldo, what are you making, mate?

Is this a top 10 top dish?

Will be a fillet of this
beautiful fish that I never seen

and I never heard about it,

which is going to be now smoked

with freekeh,

and then I'm going to have
a beautiful watercress puree.

So using the freekeh as a smoke?

Yes.
Smart.

Normally you use toasted rice.
Yeah.

Jasmine rice is more fishy.
Great.

Thai.
Very clever.

Very clever.
It's there.

SARAH: Getting there.

So, I am going to do
a whole roast potato.

I'm going to kind of scoop out
the inside and flavour that.

So I've just got to pull
all of this together.

You're working this out, aren't you?
I'm working this out, yeah.

So I'm doing a...

..I'm doing a freekeh, mushroom
and watercress sort of salad,

on top of, like, fish
and some crispy potatoes.

OK.

So I'm just kind of working out
the flavours at the moment.

But you're scared to say anything.

I'm scared to say because I'm still
working it out in my head!

Top 10 wasn't even a milestone
for me, it was more like a fantasy.

I don't think anyone ever
expected me to make it this far,

to be honest,
so it's pretty exciting.

How cool's that?

I still get cringe moments
and PTSD from bloody...

..from the beginning of the season.

There was so much I needed to learn

and so I was a bit shy of putting
myself out there.

Now look at me. I was
the first person in the top 10,

and it's a reminder
on how far I've come.

I've got the tommy ruff,
I've butterflied it.

I'm going to marinate the fish
in some of the shio koji,

just quickly, just to sort of...
'Cause it's so acidic,

it should just sort of penetrate the
skin quite easily as a soft fish.

And then I've got some stuff here
that I think I can make

a pretty mean sort of buttery
beurre-blanc-type sauce,

so I'm going to do that.

I've got the freekeh
I've toasted off,

I'm going to grind it as a bit
of a pangrattato sort of top,

watercress, fresh on top,
and the mushrooms,

I'm going to get the juice out of it
and add that into the sauce.

It's honestly an amazing
feeling making it here.

I almost want to print off
coffee cups that say,

like, "MasterChef top 10."

It's not going to go just on my CV,

it's going to be on my Instagram,

get a sticker and put it
on the back of my car.

For the first time,
I can see that grand final.

That's the biggest goal,
and then nothing else matters.

I can't take my foot off the pedal.

I've had to progress so much
to get here.

It doesn't back off now.

I play to win and I want to get to
that grand final.

I just need to back myself
and that's it.

I'm making broth with fish,
and I think it's going pretty good.

Tommy, what are you doing?

Like, how is everything
going today for this box?

I think it's going OK.
Freekeh flour is in here.

I'm going to put it into my potato
and just fry it off.

On top of that, a broth.
Yep.

I've got an oil...
Cress oil.

..with the watercress.

I fried the mushrooms in some
shio koji, which tastes amazing.

I'm so into that.
Broth is happening here...

Ooh, yum!

..and yeah, I'm just kind
of figuring it all out.

How are we cooking this beautiful
tommy ruff?

On the hibachi.

They are very quick to cook.
Yep.

Dry out very quickly.
Yep.

I would also think about, you know,
Jock was talking about other ways

to cook it.
Yep.

Very nice steamed, very delicate,
but have a bit of a think.

Cooking fish on hibachi,
skin sticking on hibachi,

classic MasterChef fireball moment.

But it's not happening today.

The tommy ruff is a small
and delicate fish.

Ironically, Tommy cannot
be rough with this fish.

So, my dish is gnocchi with the lot
because we've got to use everything.

I was really struggling to use
all the ingredients,

but I've decided that I'm going to
use the watercress to make a sauce.

But I'm still not sure what to do
with the freekeh and the shio koji.

Julie Goodwin.

Hey, Julie.
Hi.

How are you?
Yeah, bewildered.

Everything box.
Yeah.

The word didn't exist in your season.

Didn't, no.

It hadn't come to be yet.

No, it hadn't.

But what are you are you going to
try and achieve here?

Well, I'm going to do a gnocchi

with some sauteed mushrooms

and little fish fillets among it,

and a watercress and peppercorn
sort of sauce.

And the freekeh,
I'm going to play with

and see what I can do with that.
OK.

Maybe I can puff it or something.

This is a strange little assortment.

Tell me, how are you feeling
about it?

Have you tasted everything before?

Have you used shio koji before?
No, I've never heard, seen...

Have you tasted it?
Yeah.

You don't like it?
Oh!

Look at that face.
No, I don't like it.

You don't like it?
But I just tasted it on its own,

so maybe...
I love it.

Same.
Do you? Why?

What are you tasting?
Just...

..off!

Well, it is fermented, so...

There's no Julie Goodwin shio koji
range coming out any time soon?

Probably not.

It's a short cut to full-flavoured
umami goodness.

Alright.
Alright?

So just play with it a little bit
before you decide how to use it.

Good luck.
Thank you.

I decide to use the shio koji
in the water

that I boil the gnocchi in...

..and a little bit of it
in the mushrooms.

I'm keen to see
how it all comes together.

My poaching liquid for my fish
is heating up

and the fish is ready
to go in the pan

and everything is going well.

What have you put in there?
It's split.

Yeah.
Yeah. OK.

What did you put in there?
This.

Oh, the shio koji will split it.
Yeah.

Ah, OK.

I'm worried for you.

You're going to need
this to be on point,

if you want a chance of
winning that.

Yes. Thank you, guys, thank you.
Good luck.

Thanks.

The poaching liquid
was boiling and simmering

and then it split.

All the little curdles are going
to stick to the fish

and it's not going to be good,
it's going to be nasty.

If something like this happened
in the early stage

of the competition, I would
have probably freaked out,

and then wouldn't know what to do.

But now I'm just thinking,

take a step back and think
clearly what I'm going to do

to fix it.

The energy is up
because the stakes are high.

30 minutes to go!

Let's go!
Let's go, guys.

Just trying to get the pastry
into the pie tin

with shaking hands
and time very quickly running out.

Just need to get
this in the oven, ASAP.

This is what I live for.

Didn't come back to

have lots of time to complete
challenges, you know?

Billie.
Hi.

Everything box, season seven.
Everything box.

How'd you go?
Yeah, um...

..not very good.
OK.

(JOCK AND ANDY LAUGH)

What about THIS everything box?
What are you going to do with this?

This one, I'm making fish pies.

Oh, OK. Mel did say
we might see a fish pie.
She did, yeah, and here it is.

Yeah, I know. There's bloody
not much time left, though.

Well, you've cut that fish
pretty small for a fish pie.

Yeah.
Is it like a miniature fish pie?

It's a party pie.
Party pie?

It's a party pie.
So, it's a bechamel base.

Yeah.

Got some of the mushrooms
cooked down in the koji,

with some watercress.

Yeah, peppercorns
in there as well.

It's pretty much all
throwing it into a pie

and serving it with some mash.

Be careful with the fish.

The fish is going in raw
to this pie,

because it's only
a tiny, little fish.

I am a bit worried it could overcook
or it could undercook.

There's no way of knowing,

and I won't know until
the judges eat the pie.

I need to move really fast.

The main thing that needs to happen
is that pie goes into the oven

and gets cooked properly.

The pie is going to need
at least half an hour,

so it needs to get into the oven
right now.

(SIGHS) 30 minutes.
It's not a lot of time.

Oh, are they up? Yes.

My pie's in the oven

and I'm really hoping it cooks
in time.

I need to move on to the mashed
potatoes and green sauce.

I've never moved so fast
in this kitchen.

I certainly haven't sweated
this much before.

But everything's sort of coming
together pretty well.

I'm sweating.

That needs a minute more.

My dish is gnocchi with the lot.

I've decided, with the freekeh,

all I'll do is cook it
until it's ready.

Then I'll dry it out
and deep-fry it.

So I want this to be a poppy,
little crispy element on the plate.

(GRUMBLES)

That tastes...banging.
Like, really, really good.

Oh, thank you.

I think it's a construction thing
for you now.

Just think very carefully about
how all of this comes together.

Top dish.

Come on, Julie.
I want it. I want it.

Now is the time to give
it absolutely everything.

You've only got 15 to go.

ANDY: Let's go!

ALVIN: So, I've got potatoes cooked
two ways, with fish.

I haven't had the tommy ruff
before,

so I just need to make
sure I don't, um...

..I don't overcook it, like,
as you do with fish,

you kind of need to cook it,
like, really well,

but everything else,
the produce, I'm familiar with.

I just need to make sure my
seasoning's on point as well.

My potato, I've scooped out,
they're cooked enough,

so I'm going to start to layer
all those flavours together.

So we're close.

Yeah, it's coming together
in my head.

It's just gotta come together
on the plate, hopefully.

I feel like I've come in
at a very crucial time.

You've smoked the tommy ruff
with freekeh.

With freekeh, yes.
How did it go?

I'm out of my comfort zone,
but I'm feeling OK, at the moment.

The potato watercress puree,
which is done,

so my goal is just to
get this dish ready now.

Poaching liquid. Poaching.

For today's everything box,

I'm cooking poached fish
salad with crispy potatoes.

After my poaching liquid curdled,

I decide to strain
the poaching liquid,

and I'm going to use
just the liquid.

I poach the fish
and it looks beautiful.

I'm almost done. I just need
to fry the carisma potatoes.

And I have this idea of the plating,

so I hope it all comes together.

And this on top.

So now some of this on top...

For my broth on the run,
I've fried my potato freekehs,

pickled some of my peppercorn,

'cause they're a little bit
too strong.

Watercress oil. I'm pretty happy.

I've just got to cook this fish
perfectly.

I don't know if I should grill it
or cook it another way.

You know, the grilling, it is going
to get that beautiful smoke

through it, but it's so risky.

Julie, what am I doing?
What am I doing?

I have no idea.
No, Julie, what am I doing?

I decide to, screw it,
I'm just going to poach the fish.

I'm going to get all the flavours
from my broth

infused into that fish, and I reckon
it'll give it a better flavour.

Let's do this, buddy.

I'm so scared.

I've only got one chance to cook
this tommy ruff and get it perfect.

The top dish today will win immunity
from Sunday's elimination,

and that's worth fighting for.

You've only got five minutes to go.

(APPLAUSE)

Whoo!

Hello!

Thanks, Mel.

Thankfully the lid was on.

Thank God for that.
(LAUGHS)

Pretty much everything
for my butterflied tommy ruff

with crispy potato skins
is finished,

and I just needed to cook the fish.

Dan. How are you, mate?

Good. How are you guys?
Ooh, look at that.

What else have you got going on?

My potato crisps are done,
my salad's dressing in the fridge,

my sauce is pretty well there,

and then I think that's everything.
Freekeh.

Oh, yeah,
I've toasted it and ground it.

It's going to be like a like a crumb
on top of the fish.

How are you cooking this?

On the hibachi.

You know, once that hits the hibachi,
you're not doing anything else.

Yeah.
'Cause if you overcook that...

Game over, yeah.

I've got to get this fish on.
I have to focus on it and nail it.

Oh, man.
I hope I don't ruin this fish.

I think the fish is only
going to take

a couple of minutes, at best.

It's not going to take long
to cook this little guy.

It's getting there. It's got
a beautiful colour on the bottom.

It's looking good, but.
Yeah, are you going to get it off?

I hope so.

Oh, yes, of course.

Oh, it all comes down to this,
doesn't it?

Always, eh?

The old fish and hibachi thing's
got me.

I want to nail this,

and I want to prove that I deserve
to be in this competition,

and I can make it all the way
now to the end.

Dammit!

Are you going to get it off?
I hope so.

(SIGHS)

My mashed potato
and the green sauce are done,

but my pie's still in the oven.

So I'm watching the pie, praying
that this is cooked perfectly.

That's it.
No more time on the fish.

I've taken it out of
the poaching liquid.

I have a feel of it.
It feels pretty good.

I think I may be onto a winner.

I love the flavours of this broth.

The fish, I think,
is cooked perfectly,

you know, and all my little toppings
are really, really tasty.

I really, really hope that
I'm in for a shot to win immunity

and a chance to get into
that immunity challenge.

Whoo, this soup is tasting good!

Hey, hey, hey!

It's time to get it on the plate,
if you can get it off the rack.

One minute to go!

I'm so happy. All I wanted in
my dish is definitely there.

Fried potatoes on top of a fish
on top of a salad.

It looks amazing.
It doesn't look like a Keyma dish.

But I hope it looks like a top dish.

So to plate it up, I'm...

I mean,
I'm going outside my comfort zone,

so I'm going to try and make it look
really pretty and delicate.

I put the beautiful, vibrant
green sauce at the bottom,

arrange the gnocchi around, arrange
a little fish around the mushrooms,

and then I just scatter
that freekeh.

I wasn't sure about
these ingredients,

but I'm really happy with this dish.

I can't quite believe it.

I think it looks beautiful
and I think it tastes beautiful.

I actually might be
in with a chance.

That really hurts my feelings.

I run out of time and I just
sort of throw whatever

was on the spatula onto the plate.

It just looks like
a dog's breakfast.

There's bits of fish there, there's
a little bit of skin, the tail.

Here's the countdown! 10...

ALL: Nine,

eight, seven,

six, five,

four, three,

two, one.

JOCK: That's it!

I've actually screwed up too,
and I forgot to put that on,

so that's out of the play.

(GROANS)

And I've realised I forgot
to put the freekeh on.

Dammit!

My everything box is
missing an ingredient.

I just forgot to throw it on.
You bloody goose!

(SIGHS)

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

(CHEERING AND APPLAUSE)

Julie. Everything box.
What did you create?

Gnocchi with the lot.

The lot?

Break down "the lot" for me.

Eight weird ingredients
that don't really go together.

So...
Lovely, lovely.

I've given it a go.

So it's gnocchi with a watercress
and peppercorn puree,

pan-fried fish and mushrooms.

First cab off the rank.

Julie Goodwin!
Wowee.

Wow!
Oh, wow!

That's MasterChef-winning-dish stuff.
Do you know what I mean?

Pillowy soft gnocchi,
the mushrooms are fantastic.

If you hadn't nailed that sauce,

that dish wouldn't have
come together for you.

It is delicious. Well done.
Thank you.

Julie, if you hadn't have told us
earlier that you didn't think

these ingredients worked together,
you would never have known,

because what is on this plate is
an all-singing, all-dancing

chorus of flavours
that work beautifully together.

The presentation, might I say,
as well,

the plating is more sophisticated,
it's a little bit more restrained,

but it still has that signature
Julie generosity to it,

which we love.

You've used the shio koji perfectly.

It's not there, but it still adds
so much body and umami to the dish,

without you going, "Oh, yeah,
there's the shio koji."

You know, without it,
it wouldn't be as good.

Loved the puffed freekeh, as well.
It was such a good job.

The fish, just cooked perfectly.

That is a very, very,
very high bar that you have set,

Julie Goodwin.

The everything box. Well done.
Thank you.

Well done, Julie.
Thank you.

(CHEERING AND APPLAUSE)

(SINGSONG VOICE) Tommy!
(APPLAUSE)

That was really creepy.
(SINGSONG VOICE) Come out and play!

Good things take time!

You should've just asked for a hand,
I would've came up.

That's alright.

I don't think you're getting a job
in the front of house right now, eh?

Oh, my God.

I'm trying my hardest
to keep it all together.

Tommy...
Yep.

..what's the dish, please?

The dish is poached tommy ruff,

with a fish broth,
a shio koji mushrooms,

and a little bit
of the watercress oil.

Very tasty.

The broth, beautiful balance,
on the acidic edge,

which is really nice
with an oily fish,

and then the cooking on the fish,

it is...perfect.

Absolutely perfect.
Couldn't have done it better.

Tommy ruff has a very, very silky,
thin skin, which is beautiful

when it's steamed or poached.

Mate, it was cooked absolutely
perfectly. Well done.

Thank you.
That was a huge success.

Huge. The broth is everything
that we've talked about already.

The way that it pairs with the fish
is absolutely delicious,

and we should have known
that a tommy ruff would be cooked

by Tommy and be perfect.

Really, really tender,
melts in your mouth.

Absolutely beautiful.
Oh, thank you.

The play, for me,
between the shio koji and the broth,

then the green peppercorns
and the oily fish is, like,

magical, through the roof.

Good stuff, good stuff.
Thank you. Thank you so much.

(APPLAUSE)

Next up, Billie.
(APPLAUSE)

I'm really happy with the pie.

I'm so impressed I got it done.

But I am worried
the fish could be raw.

I know it's really obvious, Billie,
but what did you make us today?

Fish pie with mashed potato
and green sauce.

Awesome.
Do you want to see how it's cooked?

Oh...
Of course you do.

I guess so.

(KNIFE KNOCKS AGAINST PLATE)

Concerned?

Yes, always!

Do you think the pastry is cooked?

Er...

Missed an episode of MasterChef?

Catch up on the latest
culinary action,

enjoy another serving,
or savour past seasons at:

Do you want to see how it's cooked?

Oh...
Of course you do.

Guess so.

(KNIFE KNOCKS AGAINST PLATE)

Concerned?

Yes, always!

Do you think the pastry is cooked?

Er...

Come and have a look.
Yeah...

It looks pretty good to me.

Yeah, I'm pretty happy with that.

It's alright.

It looks very good, actually.

How you managed to make
that in 60 minutes...

I mean, I watched it
and I still don't believe it.

(LAUGHS)

Pastry, brilliant.

Not only is it cooked through,

there's great colour
on the pastry as well,

caramelisation throughout.

It just disintegrates in your mouth,
which is fantastic.

It is the perfect vehicle
for what you filled it with.

It was perfectly cooked
in the inside,

and then your two side hustles.

When you have all three of them
together, it's delicious.

Well done.
Thank you. Thank you.

Fish pie of dreams.
Absolutely fantastic.

The interior is rich,
it's creamy, it's meaty,

thanks to the mushrooms,
the shio koji.

I liked the green sauce.

Then you have this super rich, very,
very buttery mash, and delicious.

All in all, what a trio.

That will be a top dish,
for sure, today.

The pastry is unbelievable.

It's the freekeh,
'cause it gets that nuttiness...

Yeah.
..throughout the pastry.

I really dug it.

And then umami in the fish pie
is, like, crazy.

We'll be chatting about that one
later on,

when we decide who's going to be
immune from Sunday.

Very well done, Billie.
Thank you. Thanks.

(CHEERING AND APPLAUSE)

Down the front, Daniel!
(APPLAUSE)

Go, Daniel!
Go, Dan!

Taking this dish up to the judges,
oh, I'm spewing.

Like, I'm just disappointed,

'cause I had a really cool idea
in my head.

I don't know what the judges
are going to think.

Righto, Daniel,
what did we end up on?

Shio koji marinated tommy ruff,

with potato skin chips
and butter sauce.

Unfortunately, the freekeh didn't
make it on the plate, at the end,

right at the very end of the cook,
when the wheels fell off,

So, um, yeah.

Everything mystery box
bar the freekeh.

It is brilliant.
Really?

The fish is actually cooked
beautifully.

The buttermilk sauce is nice.

It's a little bit on the sweet edge,
so you could've actually loaded

more of the shio koji in there
just to sort of balance it out.

A great dish.

Like, if you had had
the freekeh in there,

we would have probably been
talking about that

as being one of the best
dishes of today.

Yeah, right.
It's very good.

Oh, thanks. Cheers.

Daniel, I don't think this was
nearly as big a disaster

as you really think that it is.

Just remember that you were
the first person into top 10.

Rough days happen in this kitchen.

The foundations of a really
great dish are all there.

The fish had beautiful flavour,
it was beautifully cooked.

That light amount of smoke hitting
that very oily fishiness,

it works so beautifully.

Thank you, Daniel.
(APPLAUSE)

The next dish we'd like to taste
belongs to Alvin.

(APPLAUSE)
ALDO: Go, Alvin!

Fried fish, with potatoes cooked
two ways and a freekeh salad.

Like, a good dish.
Nothing outrageous.

When you lifted the lid,
it was all about trying to figure

everything out and put it together
in a way that works,

and it does, it's just not, like,
top of the class, probably.

Thanks.
Next up, it's Montana.

Everything broth with tommy ruff.

The freekeh's underdone.
The fish, though, is magnificent.

The cook was absolutely perfect.
Cool.

Next up, Aldo.

I made crispy fish,
with watercress puree.

I loved the subtlety of
the smoke flavour in the fish,

and I think the body and the texture
of everything else going on

was incredible.

Well done, Aldo.
Next up, Mindy.

I made a tommy ruff fish and chips.

The mushrooms are awesome.
I really like them.

Really nice to offset the salad
with those.

Thanks, guys.
Sarah, what did you cook?

I have made a loaded carisma.

Interesting. I don't think I've ever
had a fully loaded fish potato,

and I quite liked it.

Next up, Keyma.
(APPLAUSE)

Go, Keyma!
Go, Keyma!

I don't think I have
brought a dish like this

before in the competition.

So elegant.
I think it just looks unreal.

I'm really proud of what I made.

I'm feeling so accomplished, in
terms of the way I'm cooking now.

I've never cooked anything
like this before.

I mean, it's totally new to me.

Keyma, what have you made us?

I made you guys poached fish salad

and crispy potatoes.

Very proud of myself,
of how far I've come.

I'm definitely thinking
in a different way.

I'm hoping the judges can see
the new Keyma in this dish.

Keyma, what have you made us?

I made you guys poached fish salad

and crispy potatoes.

I think it looks beautiful.

It looks like
a very sophisticated salad

and it ate like
a very sophisticated salad.

The attention to detail
was there today, for me,

which was what I am most
impressed about.

The freekeh was absolutely
beautiful,

the pickled mushrooms,
the freshness of the watercress,

the zinginess and the pepperiness
of the vinaigrette.

All of these things were lovely,
and the fish had a silky,

luxurious texture to it
that was really, really impressive.

You should be proud of that salad.
Thank you.

The freekeh's beautifully cooked,

the hum of the peppercorn
through the salad,

the crispy crunchiness
of the potatoes,

the pepperiness of the watercress,
the acidity in your dressing,

it all works, it's all delicious.

Well done.
Thank you.

Yeah, some really good stuff here,
Keyma.

You know how you split
the poaching liquor,

and then you strained off
all of the curds that you formed,

and it's given, like, this really
nice, acidic infusion into the fish

on the outer layers.

It was really surprising,
but awesome. I loved it.

It's nearly like you'd
semi-pickled the fish,

which also would have worked really,
really well with this kind of dish.

Keep that smile, because it's
all about where you're at

in the competition right now,
and you nailed it.

Well done, Keyma.
Thank you, guys. Thanks.

(APPLAUSE)

Well, we literally threw
everything at you guys today.

We're on the lookout
for the best dish,

and there are a few
that ticked all the boxes.

First, Julie.

Is that it? Is that all we get?
(CHEERING AND APPLAUSE)

Tough crowd, eh?

Julie Goodwin!

Jules, you set the bar high with
that everything-packed gnocchi.

It was sophisticated,
full of body and flavour,

and that watercress sauce
sealed the deal.

Thank you.

Next up, Billie.
Pie in 60 minutes.

The pastry was brilliant,

and the interior was full
of rich, savoury flavour.

Well done, Billie.
(CHEERING AND APPLAUSE)

Third up, Tommy.

Your poached fish,
it was far from rough, mate.

It was silky smooth.

The flavours of the broth
were compelling,

and when paired with that fish,
pure magic, mate.

(CHEERING AND APPLAUSE)

One dish was seamless
and it was delicious...

..and that dish belonged...

..to Billie.

(CHEERING AND APPLAUSE)

Congratulations, Billie.

Not only are you immune
from Sunday's elimination,

but you have just scored yourself
an opportunity to cook

for an immunity pin on Thursday.

That one.
Thank you. Thanks.

Well done.

As last pin in the competition,

it could very well save your place
later on down the track.

Mm-hm.

For the rest of you,
there's still another chance.

Tomorrow is a pressure test,

but it's not just any pressure test,

because, ordinarily,
you'll cook someone else's recipe.

But buckle up, you've got a long
night ahead of you, 'cause tomorrow,

you're writing your own pressure test
for tomorrow's challenge,

and we want to see
your best dishes yet.

That's the pressure.

Good luck, goodnight,
we'll see you tomorrow.

Later, guys!

VOICEOVER: Tomorrow night
on MasterChef Australia,

the pressure they put
on themselves...

I am bricking it.

..will be the ultimate test.

Bathe this little baby.

I've got one chance
to get this perfect.

Come on!

What will they do...

Just the finishing touch.

Julie, you're on fire!

..when the sky's the limit?

Game on.

Captions by Red Bee Media.