All language subtitles for Masterchef.Australia.S14E44.Time.Auction

ANNOUNCER: Previously
on MasterChef Australia,

a classic challenge gave
the humble fruit salad a makeover.

ANDY: That's the beauty
of the invention test -

it's all up to how you interpret it.

The creative juices were flowing...

Definitely taking a little bit of
a...artistic interpretation with it.

..and they knocked out
some incredible inventions.

That is topnotch.

JOCK: It is just bloody delicious.

But it was Julie
who pulled out a win.

It's just a bowl of adventure.

Hallelujah, Julie.
Fruit salad curry?!

Who would have thought?

Tonight...

..they're putting it all
on the line...

JULIE: I'm up against
some amazing cooks

and this dish can't just be
pedestrian.

..for the last pin of the season.

# '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. #

DANIEL: Kinda got no idea
what to expect. (CHUCKLES)

Maybe it's a guest judge

or maybe they'd make up
a mad challenge or something.

MINDY: Here we are!

Away we go.
(ALL CHUCKLE)

JULIE: Walking in today,
we're really pumped.

The four of us who've won immunity
from the next elimination

now have a shot at
the last immunity pin of the season.

(CHEERING AND APPLAUSE)

Oh, my God, what is this?!

BILLIE: My God.

ALDO: Go, Julie!
Go, Dan! Go, Billie!

I'm so fired up.

This is it.
I got one more shot at that pin.

Step right up.

Couple of clues there,
when you land at your bench,

but we'll get to those in a second.

First up, unfortunately,
Mel can't be with us today -

she's a little under the weather.

But, today, it's gonna be huge.

'Cause that shiny immunity pin,
that's up for grabs

and it is the last of this season.

JOCK: Mindy, you're obviously safe
from elimination on Sunday

but how good would it be
to pick up this little extra?

It is like fuel to the fire,
you know what I mean?

That just gives you that little
octane in the tank

to actually push ahead

and I think we all really want it
today, so game on.

Julie.

You've done so much
in the MasterChef kitchen

but you've never actually worn
one of these pins.

I never have.

Is today the day?
(CHUCKLES) I hope so.

We're about to find out
what lengths I'm willing to go to

to get that off of you.

(LAUGHTER)
We are.

The paddles and the times there
may have given a smidge away...

..but, let me welcome you,
officially,

to the MasterChef time auction!

(LAUGHTER AND APPLAUSE)

BILLIE: This is scary.

We've done this scattered throughout
the last few seasons.

It is an absolute MasterChef classic.

Let me explain it for you.

Any ingredients that
you wanna cook with today,

you're gonna have to bid for 'em.

Not with money,

but with time.

(CHUCKLES)
BILLIE: Mm-hm.
Easy.

You'll start with a total
of 120 minutes...

Ooh.
..to spend.

Wow.

Under this cloth are three different
categories of ingredients

that you're gonna bid on.

Your cook time is whatever
you have remaining

after the auction's finished.

Our regular pantry and garden
are closed

so you'll only have
whatever you buy,

plus a few of the under-bench
staples.

Alright, are you ready to find out
what you're gonna bid on?

ALL: Yes.

(ALL EXCLAIM)

BILLIE: OK.

Tripe?!

ALDO: Tripe. I love it.

Really?
Yeah.

MINDY: I'm seeing some good flavours
up there that I love.

BILLIE: Did you say bugs?
Yeah, looks like bugs there.

Where can you see them? Oh, there.

And then there's tripe.

It's, like, the lining
of the stomach of a cow!

Righto, first up,
we've got the proteins.

We've got lamb rack, Moreton Bay
bugs, eggs and delicious tripe.

Yes!
(LAUGHTER)

In the middle,
we've got fruit and veg.

A selection of root vegetables,

bunch of alliums,

some night shades

and then, also, some tropical fruits.

And here's the miscellaneous
category.

Bunch of different herbs,

a bunch of different vinegars,

at the front here,
we've got flavour bombs -

seaweed paste, belacan, gochujang.

Lea & Perrins. Gets better.

Everything you need
in terms of umami.

And then, here, we've got
a bunch of mixed spices.

There's like four of each.
Yeah. OK. So you get one...

It's gonna be interesting.

Is anyone digging the tripe?

Um...

Me!
Me.

If I get stuck with tripe,
God help me. (LAUGHS)

I've never cooked it before.

Well, good news is one of you
is gonna end up with it

so we'll see how that goes.
(ALL LAUGH)

Eugh!
Shall we kick this off?

Let's do it! Yeah!
Let's do it.

(APPLAUSE)
Whoo!

DANIEL: I'm trying not to even think
about who I'm standing up against.

Like, these guys are so good
at what they do.

So my strategy today is I'm willing
to spend a bit of time

on the right protein
that I'm comfortable with cooking.

'Cause then
I can sort of set myself up.

OK, no prizes for guessing
what we're gonna auction off first,

in terms of categories.

We're gonna start with the proteins.

And we're gonna start...

..with the bugs.
(LAUGHTER)

Cruel, Andy. Cruel.

Would have been a very slow start.

Tripe.

I wanna do what I can
not to have that.

I want these bugs, but...

..I think I'm willing to spend
and give myself maybe 45-50 minutes

and then that's it.

Beautiful Moreton Bay bugs
are the first item for auction.

They're looking good.

Don't let Mindy have the bugs.
(CHUCKLES)

Bring it on, Daniel! Let's go.

I want those bugs, because I don't
wanna go anywhere near that tripe.

So, opening bids on
the luxury Moreton Bay bugs.

What have we got?
Five minutes.

Five from Dan, we've got.
Anyone else?

10? 10 from Mindy.

We've got 10 minutes.
Moreton Bay bugs.

Yeah, 15.
15?

15, 20.

Th..thirty.
30?

Straight up to 30. He's trying to
blow you out of the water, Mindy.

35.
45.

45?
Whoa. Straight up.

45 minutes for the Moreton Bay bug.

50.
50? 50 minutes.

(APPLAUSE AND SHOUTING)
This is where we're at.

50 minutes. 55 for Daniel.
60.

JOCK: 60 minutes!
60 minutes!

Yeah.

Dan just goes harder and harder
and harder on this one ingredient.

And he's gonna end up
with five minutes on the clock.

Love it.
65.

65?
Hoo-hoo-hoo!

ALDO: Daniel, don't leave it!
Come on.

Alright, Daniel, give it to us, mate.

It's a valuable option.

The bid is with Mindy at 65.

Daniel, you got 70?

Carn! You got 120 there.

Um...

Seconds to cook.

Moreton Bay bug.

70.
70!
70.

70. We got 70.

70 minutes to Daniel.
Stop, stop.

Just right now,
this is the most expensive item

that we've ever auctioned
in any MasterChef auction.

It's worth it.
(APPLAUSE)

It's worth it.
BILLIE: Who won?

JULIE: It's still going.
Come on, can I get 75?

I was really hoping you'd go 75.
(LAUGHS)

Bid is with Daniel at 70 minutes.

Julie, Billie, Mindy?
It's all his, mate.

Can I get 75? Going once...
Not from me.

70 minutes with Daniel twice.

Last call.

Five minutes.
Nup.

Daniel, you just bought some bugs
for 70 minutes, my friend.

(CHEERING AND APPLAUSE)

There you go.
Thank you.

MINDY: What's that leave you, Dan?
50.

Bloody hell, they're expensive bugs.
Yeah.

So, I've gone past
my 45 sort of limit

and spent over half my time
on these bugs

and I still need something
to go with it.

I think I've just made
a terrible decision here today.

Righto, next up,
we're gonna start with the lamb.

Got the fat, you got the bones,
worth its weight in gold.

Ooh-hoo-hoo.

I didn't want the lamb rack
at the start

but now that I've lost my bugs,
what choice do I have?!

Tripe, eggs or lamb rack.

I'll go the lamb rack.

Who's gonna start me off?
Five.

Five bucks. Five minutes.

(LAUGHS)
I'll take five bucks as well.

JULIE: Lamb's a beautiful ingredient
and I love cooking with it

so, I'm gonna try and be
a little bit sneaky today.

You wanna join the game, ladies?
JOCK: Come on, lamb cutlets!

Lamb.
Easy.

Lamb rack, five minutes.

Ooh. 10 minutes.

What have we got?

15 for Mindy.

15 minutes with Mindy.
Mindy.

That is a bid right there.
(SIGHS)

Gonna let her get away
with 15 minutes? For lamb rack?

If I play a little bit cool then
maybe she'll cool off a little bit.

It's cheap! 15 minutes!
Righto, we're going once...

I'm calling once.

They're worth so much more
than 15 minutes.

The tripe's coming...

Going once, 15 minutes with Mindy.

20.
20 minutes.

Julie Goodwin's got the bid
at 20 minutes for lamb rack.

25 minutes.
(CHEERING)

Mindy. Mindy Woods is back
in the game. Love that.

Mindy's a player, mate.

And she's forcing the prices up
on things.

She's like
a one-woman inflation scheme.

25 going once...for Mindy Woods.

25 going twice...
30 minutes.

There it is!
30 minutes.

Boom! Here we go.

30 minutes, back with Julie.

Mindy?
Have a look at the wobble on it.

MINDY: I'm really conscious
of spending so much time, so eggs,

if the eggs are the next thing I
have to go for, then I'm all for it.

Third and final call.

Done, Julie Goodwin. Lamb rack.
ALDO: Yes, Julie!

(APPLAUSE)
30 minutes.

That's an egg fight.
That's an egg fight.

Look at it!

I am so calm now. I have the lamb.

Oh, now we're getting to
the good end, aren't we, huh?

Oh, yeah.

I just... I really love the wobble

on the tripe, you know?
(RETCHES)

BILLIE: I've got my eyes
pretty hard-set on the eggs.

DANIEL: So how much are you gonna
buy these eggs for, Billie?

I want the tripe.
(LAUGHS)

I know I can use the eggs
in a dessert

and, looking at the boxes of food
that follow the eggs,

there are some
nice ingredients there

that I think I could incorporate
into a nice dessert.

Jock, can you bring over the...

..eggs.

I feel like I'm gonna have to go
pretty hard for 'em.

JOCK: You're kind of bidding here
not just to get the eggs...
Yes.

..but you're kind of bidding
NOT to get the tripe.

I've got a feeling...
Thank you for that.

..these are gonna be
some expensive eggs.

Billie. I'm up against Billie
with eggs

and I know she's
the dessert queen, right?

She's gonna want those eggs,
no matter what.

But boy, it's like, tripe,
I never cook with it, I don't eat it

so I've really gotta play hard here.

Who wants to open the bidding?

What have I got?
10.

10. Got 10 minutes with Mindy.

15.
15.

20.
20. 25, 30.
30.

35.
40.

40 minutes with Billie.

ALDO: Can't believe the eggs
are...worth more than the lamb!

40 minutes.

Who's gonna be left with the tripe?
I think that's the bigger question.

45.
45 for Mindy.
50.

50.
50. There we go.
Billie's the bid.

Oh, no.

Eggs have never looked so good!
(CHUCKLES)

(LAUGHS)
Can we keep going?

Mindy, you know what that means.
55! 55.

55. Here we go.
60.

60. There's an hour!
DANIEL: Yes, Billie!

There's one hour for the eggs.

Oh, my God.

These are expensive eggs.

I cannot afford to lose
any more minutes.

(CHUCKLES)

And I am just praying that Mindy
doesn't lift that paddle up again.

60!
60.

There's an hour.

I really want those eggs.

But Mindy is working that paddle
like a pro.

Uh, not sure if she
actually wants the eggs,

but she's just upping
the bidding war.

You going up a notch
to 65 minutes for the eggs?

Yeah, 65.
65 with Mindy.

70.
70.

Yes! Yes!

70 minutes.

70 minutes with Billie for the eggs.

I just want to know, Mindy,
your least favourite ingredient.

(LAUGHS)

And I don't think it's eggs,
Lamb rack, or Moreton Bay bugs.

You know what it is, Andy.
It's offal.

It's offal!

That being said, Billie,
for these eggs, 70 minutes.

We are...

75!

No!
75!

(CHEERING, LAUGHTER)

Mindy!
75!

Oh, my God!
JOCK: I think it's smart.

It only takes a minute
to cook an egg.

Billie, you want to hit it back?

80 minutes? Can I get 80 minutes?

80 minutes?
Yeah.

If I bid 80,
that leaves me 40 minutes,

which is not a very long time
in this kitchen.

Going once.

I could absolutely end up
with the tripe...

Going twice.

..and not really know
what to do with it.

Third and final call.

And...
80.

80!
(ALL EXCLAIM)

Billie McKay!
80 minutes for the eggs!

Billie! Come on! Girl!
It's a reflex. It's a reflex!

85? Straight back at it?

I'm going straight up with Billie.

First call.

Second call.

80 minutes for the eggs.

Third and final call.

Sold! There we go.
Oh! Amazing.

80 minutes.
ALDO: 40 minutes for eggs.

Yes! I've got the eggs.

But it came at quite a cost.

I've only got 40 minutes left,
so I'll take what I can get now.

Wowee.

Mindy!

What am I going to do with tripe?

I don't even know how
to cook the bloody stuff.

You're going to be amazing
with that tripe.

Seriously, how did I get
stuck with tripe?

Here's where we stand.

Julie's got lamb rack,
and you've got 90 minutes left.

Not bad, Julie. Not bad.

Billie, you've got eggs,
and you've only got 40 minutes left.

Daniel, 50 minutes left,
but you've got the Moreton Bay bugs.

Mindy, you've got a full two hours -
120 minutes -

but you've got the tripe.

(LAUGHS)

What a stitch-up. What a stitch-up.

The only good thing about this
is I've got time on my side.

I know that I need to get

some really powerful ingredients
that I'm familiar with

to try and win this challenge.

Alright, in the next category,
which is fresh vegies,

we've got the root vegies,
we've got the alliums,

we've got some tropical fruits,

and then we've got the chillies
and the capsicums

and the night shades.

For me, any one of those four
baskets of fruit and vegetables

would be fine.

I think we'll start with
the root vegetables, please.

Root veg?

I'm quite happy to just take
whatever's free at the end of it,

but I'm going to play a little
in between.

Who's first?
Five minutes.

Julie Goodwin, five minutes.

10 minutes, Mindy.

Do I hear 15?

It's currently with Mindy
at 10 minutes.

Take some time off her, guys.
Come on.

Are you guys going to let Mindy...?

She bid all of you up,
just so you know.

Yeah, and she'll do it again,

and I'll have five minutes
left to cook!

(LAUGHTER)

Mindy, going once.

Going twice.

Sold.

ANDY: Wow!

MINDY: Finally,
something's gone my way.

A big, beautiful basket
of root veg for 10 minutes.

Next up, Andy,
let's have the alliums.

Bewdy. Chives, spring onions, white
onions, purple onions, eschalots,

garlic in there too.

Who's going to kick us off?

Five.
Julie Goodwin, five minutes.

Do I hear 10?

I don't mind if I get these or not.

I just don't want anybody
to get them for five minutes.

Five minutes, going once.

Five minutes?!
Twice.

10.
Daniel, 10 minutes.

Julie, do I hear 15?
Nup.

Oh! (LAUGHS)
No?

Nup.
Julie! Are you serious?

Very tight.
It's an auction.

And the more they spend,
the better it is for me.

Sold. Daniel, nice one.

Go, Dan.

I am no good at the time auction.

I think we should have
Andy's favourites now, night shades.

Chillies, eggplants,
capsicums, tomatoes, potatoes.

JULIE: I'd really like
the night shades.

To see a lamb dish with eggplant
and with tomatoes,

it just makes sense.

10.

Do I hear 15 minutes?

MINDY: Whoa! She got
the Julie Goodwin look!

I know! It was scary.

Billie's out. Paddle's down.

Sold for 10 minutes to Julie Goodwin.
ALDO: Yeah, Julie!

Billie can't really afford
to bid again,

so she lets me have what
I really want for 10 minutes.

Thank you!

Tropical fruit section...
Yay.

..and eggs, for Billie.

So Billie gets the fruit for free.

Ooh, there's pineapple.

And then there's
miscellaneous pantry items.

Wowee, we have instant flavour
here - fish sauce, miso, gochujang.

I know somebody
who really needs these.

(LAUGHTER)

There is no way I'm letting Julie
Goodwin get these flavour bombs.

15.
Julie, what have you got?

JULIE: I don't really want to spend
much time on this particular tray.

ALVIN: Come on, Julie.
20.

But I do want to drive the price up.

20 minutes - late bid.
25!

25.

I will outbid you until I have
five minutes left to cook

to make sure
that you don't get them.

Can we keep the ball rolling?

Can I get 30, please?

No way.
OK! I tried my best.

Sold!

25 minutes.
The flavour bombs are mine.

I've got 85 minutes to cook.

Alright, next up, the herbs.

Five.
Five minutes for Julie.

10.
10 minutes.

Julie, can I get any more?
No.

Did you just suck five minutes
out of him, or do you want this?

No, she just sucked it
out of him. Oh!

Sold. Daniel. 10 minutes.
Cool. Thank you.

This is a lot more fun than
I thought it was going to be.

Next up, the vinegars.

Five.
Five minutes, Julie.

BILLIE: I don't want
to spend any more time.

I'm not getting anything
out of you, am I?

So I'll just let Jules
buy whichever one she wants,

and I'll take the leftovers.

Sold - Julie Goodwin.

What a buy!

I've really enjoyed
the MasterChef time auction.

I feel like I've come out of it
pretty sweet.

Billie, another freebie for you.

I mean, you did kind of
pay for them at the start...
Free stuff.

..when you bought your eggs.
Yeah, exactly. Exactly!

I have nothing left to spend!

Oh, wow. There's quite
a lot, isn't there?

Alright, with the auction
officially over,

this is what we have.

Mindy, you have 85 minutes left.

You are cooking with tripe,
flavour bombs and root vegetables.

Next, Julie, you've got
75 minutes left.

You're cooking with lamb,
night shades -

all the potatoes,
capsicums, chillies, etc -

and vinegars.

Billie, you've got 40 minutes left.

You're cooking with eggs,
tropical fruits and spices.

And Daniel, you've got
30 minutes left.

You're cooking with the bugs,
the alliums, and the fresh herbs.

Mindy, you've got the most time.

That means you're kicking us off.

And your time starts now.

ALL: Go, Mindy! (CHEERING)

MINDY: Wow. I've got
85 minutes to cook.

Thank God I've got the time,

'cause I'm going to need
every single minute to figure out

what to do with these
crazy, random ingredients.

It's kind of like when
I go to the markets in Byron

and I grab everything
that's beautiful

and think, "How am I gonna cook
with this and what am I gonna do?"

So, that's the approach today.

So, I'm looking at my root veg...

OK, what do I need?

..and I'm really happy to see
celeriac, which I'm familiar with.

I mean, look at this.
This is a dream.

This stuff is a dream.

Jeez, it's quiet in here today, guys!

We need some noise going on!

Go, Mindy! Whoo!
It's never this quiet! Come on!

ALDO: Go, Mindy!

So, I'm going to treat this celeriac
as if it is the protein of my dish.

I'm going to, like, cut out
big, beautiful steaks of it...

Beautiful.

..baste it in loads of butter,
get it into the oven

and char-grill it at the end.

And then I'm going to create a broth
for this amazing celeriac steak.

Waste not, want not.

I know how to bring the flavours
when it comes to a broth.

I've got celeriac skins,
I've got carrot going in there.

I've got anchovy sauce going in.

It's smelling good, and I know,
the longer I leave that,

the flavour's going to get
more intense.

This is how I love to cook -

just cook, and absolute
cook on the fly, and wing it.

The only thing I'm really
struggling with

is how to pull in this bloody tripe.

Tripe it up.

# Tripe it up. #

I feel like I'm dealing with
a bad-behaved child

that you want nothing to do with...

Euaugh!

..but I'm stuck with it.

(CHEERING)

Go, Mindy!

That's celeriac, isn't it?

JULIE: Yeah, it's nice roasted.
It's nice pureed.

Makes a beautiful puree.

MINDY: My celeriac steaks are in
the oven and my broth is on the go.

I'm confident with these things.
I've cooked with them before.

But tripe?

Never.

How am I going to fit tripe
into this dish?

Just slice and cut it.

It actually smells.
I know.

That's why you put in water
and salt.

Far out.

Like, seriously, I feel like
I'm washing a shower cap,

like, one of those
old-school shower caps

that the old girls used to wear
when they were, like, swimming.

Funky, slimy and sticky.
Delicious!

I wonder how she's gonna cook it.
I'd be getting that on.

I have to lean into some kind
of calamari vibe today

because this tripe is only
lending itself to texture.

So the first thing I do
is finely slice up my tripe

and I'm going to try and
actually pack in some flavour.

So I'm actually going to get
a marinade on it.

I'll probably use some of
these, like, miso, ginger,

a little bit of sugar.

Ah!

I'm in with a little bit
of the anchovy sauce,

I'm in with chopping up
some really tasty anchovies.

It is like a massive mystery box,

and I've got to just try to use
the best out of my ingredients.

Hopefully, it will help
tenderise it, too.

Ugh, it's gonna be good, isn't it?
Yeah, of course it is.

And then what I'm going to do
is dust it in flour, crispy-fry,

and hopefully that will add, like,

an awesome textural component
to my dish.

It's my turn to cook next.

My brain is just grinding away
like cogs,

trying to figure out how
I'm going to prepare everything.

Oh, boy.

You've got it, Jules.

I've got lamb, night shades
and vinegar.

For me, eggplant and lamb
are kind of a natural mix.

There's a lot of that
in Middle Eastern cookery.

However, there's no garlic,
there's no cumin,

there's not a lot of the ingredients
you would use to lift those dishes.

Alright, Julie, your 75 minutes
starts now.

(CHEERING)

So what I'm gonna have to do is
take the ingredients that I DO have

and make them as tasty as I can.

So I'm going to make a lamb rack
with smoked eggplant puree

and a cooked salad of
capsicum, chilli and tomato.

Competitive me is
coming out to play.

I just want to see what I can...
what I can achieve here.

I'm up against some amazing cooks,

and this dish can't
just be pedestrian.

I'm pretty happy with
my ingredients. I love lamb.

It's become like gold these days.

It's expensive to buy, so
we don't use it all that often,

but it's delicious.

So I'm pretty happy.

So, my idea for the lamb
to impart flavour

is to use smoke as an ingredient.

I want that pin. I want that pin.
I want it bad.

Come on, Julie Goodwin.
Good work on the lamb.

So the lamb is going to go
onto the hibachi,

and then I'll finish
that off in the oven.

I decide to smoke some beautiful
little vine tomatoes,

so I make a smoker in a wok.

I chuck a little bit of sugar
in there and some eggplant skins

because that actually gets
the smoke process happening.

Julie Goodwin.

I think it feels, like,
quite under control.

Yeah, same.

You look really worried.

I didn't hear you. (LAUGHS)

I thought you said, "I think you
look like quite a little troll."

So... (LAUGHS)

You know, you don't expect
to be called a troll to your face.

No, I said you look
really under control.

That's a much nicer thing to say.

I think you look under control,
but your face looks worried.

He just thinks I'm under control.
Oh, that's OK.

Yeah, before I say anything else
wrong, I'm just going to leave.

Yeah, come on.

BILLIE: Wait. 15 minutes?
Is that right?

Yeah.
It's getting close.

I really want this pin today.

So my strategy was to
just get those eggs

because I can go sweet
or savoury with them.

What are you going to do?
A dessert.

But because I bid so much
on these eggs,

time is pretty tight.

Like, a passionfruit saffron parfait.

I like it.

40 minutes will just go
like that in this kitchen.

And this parfait,

it will need 20 minutes in
the blast chiller for it to set.

So...I gotta move.

Oh, my God, this is awful.

ALDO: Go, Jules.
TOMMY: Go, Julie.

Oh, yeah, I'm starting to feel sick.

(DANIEL LAUGHS)

MINDY: The tripe is in,
it's sizzling away.

But what does it taste like?

It's... Yeah.

It's got a crunch. Like calamari.

Like, it's not too bad.

Seriously, if I got served that,

I would actually think
it was calamari.

Kinda weirdly tastes like calamari,
which really, like, bends my brain.

It's actually tasting pretty good.

I'm actually surprised
how cool it is. Here, Dan, go.

I bet your mother fed you that
and called it calamari.

That's...that's delicious.

Oh, sorry, that's disgusting, Mindy.

The celeriac is gorgeous.
The broth is amazing.

The tripe, if I can get that right,
hopefully my dish will come together.

Interesting couple of cooks
going on here.

Mindy's tripe, I think
she's doing a great job.

She's marinated it,
she's going to fry over the top.

But celeriac looks like it's going
to be the main...the main event.

Yeah.
She's talking about a broth as well.

I'm having difficulty
understanding what the dish is.

If it's a soup or it's a...
Do you know what I mean?

Yeah, I think it's going to be
interesting to see how the dish
comes together.

Next bench - Julie.
Julie.

Middle-Eastern-kinda-vibe dish.
Yeah, Middle Eastern.

She's missing the spice.

Yeah, she doesn't have garlic,
she doesn't have cumin.

She's kind of got those
more classic ingredients.

Her mission now is to really make
them shine and take it up a notch.

Daniel, he's a dark horse.

Yeah, he's got the bugs,
which he spent a lot of time for.

But I think he just needs to focus
on making sure he's got a good idea.

And, like, right now,
he's there ticking away,

going, "OK, this is what
I'm going to do with this,

"this is what I'm
going to do with this,"

and that is underrated.

He's going to have to have planned,
because he's only got 30 minutes.

Billie, dessert.
Are we gonna see a dessert from her?

I think so. She's had some bangers

when it comes to, like,
putting spices into desserts.

Flipside of that is she's only got
40 minutes to execute it.

So can she hustle, hustle
and get the dish

that she probably would normally
take an hour to cook?

I think, if anyone's got
a 40-minute dessert up their sleeve,

it's probably Billie.

Let's see.

Billie, your 40 minutes starts now.

Go, Billie!
(CHEERING)

BILLIE: The first thing I need to do
is get this parfait into the freezer.

ALDO: Go, Billie!

Because it needs
plenty of time to set.

I whisk up some eggs and sugar
and some whipped cream

and infuse some saffron
into some passionfruit juice.

Combine all of those things together.

Go, Billie! Come on!

Time is going so, so fast.

Billie.
Hi.

How are you doing?
Oh, a bit rushed.

You spent 80 minutes,
you got 40 minutes left.

Yeah, I know. I'm sorta
kicking myself for that.
What are you making?

But I'm doing
a passionfruit saffron parfait.

I just want to get the parfait in
the freezer, that's the first job,

and then I'll work out
what the hell I'm going to do.

Sorry.
OK.

You've been waiting to go
for a fair while.

I would have thought you would
have had a very clear dish.

Well, it's just how it all comes
together, I guess. I wanna...

Thank you. Want to, um...

Oh.

I don't have time to chat right now.

They're just chatting too much.

I'm in a state!
I haven't got much time left.

You can go now, that's fine.
Billie's in a flap.

We still don't even know
what you're cooking!

That's our job!
(MIXER WHIRRS)

Oh, no!
Leave that. Ah!

I know my job, number one,

is to get this parfait
into the freezer.

OK, thank you. Bye.

ALDO: Thanks. Bye. Walk away.

(LAUGHS)

I have to hustle today.

I'm hoping setting it in a mould
will speed up the freezing process.

I really need this parfait
to be set.

If it's not, then it's just going
to be a puddle on the plate

and any chance of that immunity pin
will be out the window.

MINDY: Bloody hell, Dan.
When are you cooking, mate?

Yeah!

In about three minutes.

I'm still waiting
for my turn to start.

I've spent way too much time
on those bloody bugs.

(LAUGHS)

Bring it on.
Stitch-up if I've ever known one.

He's got plenty to work with.
He'll be fine.

I'll tell you what, Mindy,
it's really been bugging me.

(LAUGHS)

I've got 30 minutes.
That's all I've got.

So I just have to commit to managing
every second of the cook

so that I don't waste time
on anything.

TOMMY: You've got everything
sorted out in your mind?

Yeah, I think so.

I've been thinking about everything
that I can possibly do

to add more flavour to the bug in
the quickest, easiest way possible.

ANDY: Daniel, mate, you're up.

Which means, everyone,
you've got 30 minutes to go!

(CHEERING FROM THE GANTRY)

Go Daniel! Come on!
30 minutes, mate!

I seem to do a little bit better in
these sort of time crunch challenges.

You know, less time, just let
the sort of ingredients shine

as best they can.

So I'm going to fire-roast
the bugs with some butter.

I'm going to char off some onions,

and I'm going to also have
a chimichurri sauce as well.

Yeah, if I can just sort of
stay cool, then I reckon I...

..don't see why I won't have
a crack at it, you know?

BILLIE: Now that the parfait's
in the blast chiller,

I feel a huge sense of relief.

But I can't just serve the parfait
just on its own.

I need to put up a complete dish.

Passionfruit.

I've got a few different things
going around in my head.

I can see passionfruit,
green mango.

So I'm thinking a passionfruit
green mango syrup

and a lime passionfruit crumble.

I can see pineapple in that basket
as well, so I'm just tasting a lot

and working out what I need
to balance this dish.

Oh, yum.

Brilliant.

I want this dessert to be really
textural but also really flavourful.

So I have an idea on how to use
the pineapple.

I'm going to char some pineapple
on the hibachi

and sort of glazing it
with the passionfruit syrup

that I'm making as well.

But now I've got quite a few things
going on the fly here,

and it's really dawning on me
that I don't have a lot of time.

ALVIN: 25 minutes, Billie.

25 minutes.

They're all such an integral
part of this dish.

And if I don't get them all done,
then there's no chance of that pin.

Hopefully, I've got enough time
to actually do it.

Are you going to go or what?

My lamb rack is in the oven.

I've got my red sauce done,

which I absolutely love.

The tomatoes are very
slightly smoked.

Ooh!

The capsicum tastes charred
and sweet and juicy.

So at this stage I go back
to the eggplant puree.

Problem is,
it doesn't taste amazing.

Julie.
Yes.

How we travelling?

I've got probably only a couple more
minutes until I can get my lamb out.

Yep.
So these eggplants,
I'm looking at these.

Is there no puree anymore?

There is a puree, but yeah, that'll
be...that won't be a major thing

on the plate, I don't think.

OK.

The last badge.
Do you know what I mean?

So how do you amp that up?

Yeah.
What can I do to that or add to it

or play around with it to make it
one notch better?

And I think you've got time
to do it, Julie, too.

Yep. Alright.

The problem that I have is
a smoked eggplant puree,

it's inspired by baba ganoush.

But in baba ganoush you have
lemon juice, you have garlic

and you have tahini,
which is sesame paste.

But I don't have
all those ingredients.

So I think, instead of that
creamy sesame paste,

I'm going to put in some lamb fat.

I'm just trying to use
the ingredients that I've got

in as many sort of tasty ways
as I can.

So I just put some of the offcuts
of my lamb rack into a pan,

put it on heat, and let that fat
render out.

I want this immunity pin so badly.

So, hopefully...hopefully,
it'll be good food.

Go, Julie!
Whoo! Go, Jules!

Go, Mindy!

MINDY: Thank you, Aldo.
(LAUGHS) I am, babe.

So good, Mindy. Looks beautiful.

I feel like I'm finally getting
on top of things.

Tripe done!

My celeriac steaks are caramelising
on the hibachi.

That's a good one, there.

The broth -
it is funky, it is layered.

It's so complex in flavours.

But I need to know how I'm going
to make all of this work.

You know what I mean? Like, I'm
dealing with these weird ingredients.

Gotta figure out how to really
pull this dish together.

And at the moment, I don't really
know what it looks like at the end.

ALDO: Come on, mate. Come on.

Yeah, I'm gonna glaze it on the...
on them as they're going.

I've got just over 15 minutes

and the only thing I've really
gotten done is my onion glaze.

Mmm!

MONTANA: Like it?

Yeah, it's not bad.

My bugs, they're raw,

they haven't started cooking.

TOMMY: Hey, hey, hey, hey!

I haven't even started my sauce,

nor have I decided what herbs
to use in that sauce.

I'm running out of time.

I just need to gun it
because the clock is ticking

and it's breathing down my neck.

Keep going, Dan.
You're doing well, brother.

I don't have time to think, Tommy.
Yeah. Yeah.

I can't hear
what you're saying, man.

So I throw the bugs on the hibachi
and get a start on my green sauce.

I'm going to use, like,
the Vietnamese mint coriander,

a green onion as well, which will
work really nice with the bug.

ALDO: Oh, my God.

What's burning?

Oh, my Lord.

I look up and it's like, "Oh, God."

There's just so much smoke.

Oh, I'm going blind from the smoke.
(COUGHS)

I've put too much butter
in the heads of these bugs.

So that's all melting

and then it's just starting
grease fires.

Come on, Dan.
Come on, bro.

Keep pushing, mate.

Oh, bloody hell.

Like, I just don't have time
to think about this.

If that acrid smoke
gets in the meat, it ruins it.

It'll just destroy the flavour,
and it'll just be unedible.

Oh, God, like, I've shot myself
in the foot so hard.

Missed an episode of MasterChef?

Catch up on the latest
culinary action,

enjoy another serving,
or savour past seasons, at:

This whole challenge today
has been about time,

and you've only got
five minutes to go.

(CHEERING FROM THE GANTRY)

BILLIE: There's only
a few minutes left,

and I have to check this parfait
to see if it's set.

TOMMY: Ohhhh! So good.
Yes, Billie.

It's set.

Yes.

OK. Very relieved.

Ah!

I just need to take the centre
of the parfait out

and put the passionfruit syrup
inside.

ALDO: Go, Billie. Come on.

I'm really stoked, and I'm just glad
I stuck with the eggs.

(EXHALES SLOWLY)

So, my lamb's resting
and I taste my eggplant puree.

It is still not right.

Is it salt that it needs?

Is it acid that it needs?

Is it, I don't know, fairy dust?

I am taking the judges' advice to
put as much flavour into everything

as I possibly can.

What it needs is a bit more acid,

so I decide to put into it
a beautiful plum vinegar.

And there is a magic point
where it goes from being "ehh"

to being...

.."aha!"

That's what the judges want.

We can't wait to taste
all your dishes.

You've only got one minute to go.

(CHEERING FROM THE GANTRY)

MINDY: I really hope
I can wow the judges

cooking something as funky as tripe.

The four of us are in for the last
immunity pin of the season.

I would love it to be me.

DANIEL: I've got
my green sauce done,

and now I'm worried about
the cook on my bugs.

(CLICKS TONGS)

The heat hasn't been consistent
through these bugs at all.

This is the last chance you've got!

Agghh!

Get your sauce, Dan!

But it's too late now.

I don't have time.

I have to plate up.

Ten!

ALL: Nine!

Eight! Seven!

Six! Five!

Four! Three!

Two! One!

That's it!
(CHEERING)

ANDY: Well, we hit you with
another MasterChef classic,

the old time auction.

And a lot to play for -

the last pin of the season.

Let's see how you went.

The first dish we'd like to taste
is yours,

Billie!

ALDO: Go, Billie!

Billie, what are you
going to call this one?

This is passionfruit parfait,
pineapple and saffron.

Two things annoy me.

The fact that you did that
in 40 minutes was one thing.

And the fact that when we came
around, you didn't even know,

with, like, 30... What?
30 minutes to go.

I don't know how you get to, like,
such a complete dish

with balance, flavour and texture.

I couldn't do that in 40 minutes.
Could you do that in 40 minutes?

I'd be pushed.

(LAUGHTER)
I would be pushed.

Yeah.

It's just stunning.

Looks a million dollars.

The texture of the parfait itself
was magic.

Some sweetness coming through
from the pineapple,

then the char gives it bitterness.

This is how great dishes are made.

They are layered in flavour.

And you've done exactly that.

Absolutely stunning.

Thanks.

You can go away now.

(LAUGHTER)

ALDO: Well done, Billie!

Oh, my God!

Oh! God.

Next up, down the front, Mindy.

Go, Mindy!

Sauce. Sauce.

Broth it up. Sauce it up.

Mindy, what'd you cook?

I made a seaweed glaze
celeriac steak,

root vegetable miso broth

and some crispy tripe.

Never thought you'd
ever say that, did ya?

I probably never will again.

(LAUGHS)

Mindy. Pretty solid effort
with the flavour of everything.

Slow-cooking that celeriac like you
did, getting all this char on it,

the loading it with butter -
huge tick.

The tripe - you got there
in the end, which is great.

It is crispy
and the texture is really lovely

and I think it's really well done,

but it just lacks cohesion.

I'm with Andy.

My brain's going, "What is it about?

"Is it about the broth
or is about the celeriac?"

Yeah.

Yeah but the crispy tripe
was fantastic.

So your only trouble here
is not flavour.

It's just, what is it?
Yeah.

You know, it's hard to work out.

Nice one, Mindy.
Thanks, guys. It was fun. I had fun.

It was fun.

Next up, Daniel!

ALDO: Go, Dan!

Go, Dan. Come on.

Whoo!

Daniel, what have you made?

I made grilled bugs with an onion
glaze and a green herb sauce.

You had the least amount of time
in the actual cook -

30 minutes, just.

Do you reckon you spent your time
wisely in hindsight?

In the auction?

Oh, no. Like, I screwed up hard
in the auction.

(LAUGHTER)

This one's better.

Might be a bit over, though.

I think inconsistency is probably
one of your biggest issues.

Um...

I think you should have taken
the bug out of the shell.

It would have done two things.

It would have let you cook the bug
meat beautifully and evenly.

And you would also have been able
to apply that glaze,

and roll it around the hibachi

so as you get that caramelisation.

But really, flavour-wise, you know,
there's not much problem.

You could have just got a little bit
more by executing it differently.

Yeah.

I wouldn't really change much,
bar what Jock just said.

I'm impressed with how you got
to the concept, to get, like,

a sweet-and-sour kind of onion
glaze, and thinking of going,

oh, let's explore the fresh,
vibrant, bright herbs.

And that's what I'm really stoked
for you about.

Yeah. Thanks, guys. Cheers.

(APPLAUSE)

JULIE: Good feedback in there, Dan.

Next up, Julie Goodwin.

ALDO: Go Julie!

(APPLAUSE)

Julie, what have you cooked us?

Lamb with night shades.

I wanna know, Julie,
how much does winning that pin

at this stage of the competition
really mean?

I...

I can't even tell you
what that would mean.

Yeah, I just...

It would just feel like validation.

Julie.

You're a clever little shopper,
aren't you?

(LAUGHS)

You played that so well
during the auction,

and then you backed it up
with an amazing dish.

The eggplant,
putting the lamb fat in there,

that was a win, straightaway.

The lamb itself, perfectly cooked,

perfumed with smoke,
from when you had it on the hibachi,

but, really, what made it for me
was the smoked tomatoes,

and the pickled chilli,
and the pickled capsicum.

That brought the whole dish together.

Julie, honestly,
that is a plate of food

that neither of us could probably
have done any better,

in terms of flavour.

Well done.
Thank you.

Wow.

Ditto on how smart this was.

You know, having something
as robust and powerful as eggplant,

that you can smoke, and then -
genius - fold lamb fat through it

to give it body,

and then just bringing it home
with sweetness,

in terms of that hot sauce
that you did.

Phwoar, man, that's
a good one from you, Jules.

Thank you.
TOMMY: Well done, Julie.

ALDO: Go, Julie!
Thank you.

(APPLAUSE)

Getting this feedback,
beautiful feedback,

it takes my breath away.

Makes me think

I may be in with a chance
for the pin.

JOCK: Today's challenge proved
that time is precious

and you have to spend it wisely.

Some of you had time to spare,

while others
were on a very tight budget.

Regardless of the cost,

you all managed to bring us
something rich in flavour.

One of you will leave the kitchen
with this immunity pin...

..on your apron.

We're looking for the best dish,

and it came down to two cooks today.

Billie and Julie.

Billie,

you brought us a dish that not only
looked a million dollars...

..but tasted like
a sweet-and-sour smorgasbord

of saffron, passionfruit,

and charred pineapple.

And you did it in just 40 minutes.

It was balanced and it was baffling.

Julie,

talk about making the most
of what you got.

You could not have used the
ingredients that you bid for better.

Your dish was ingenious.

The lamb, perfectly cooked...

..the eggplant tasted magnificent,

but, more than that,

the vegetables made the dish
the success that it really was.

Look, both dishes were delicious.

There wasn't a flaw to be found
in either of them.

So, for us,

it came down to which cook
we thought was the most impressive

and had made the most
of the ingredients they had.

And that was you...

..Julie.

(GASPS)

(CHEERING AND APPLAUSE)

Congratulations, Julie Goodwin!

(CHEERING AND APPLAUSE)

You have won yourself

a shiny immunity pin
for the first time!

Yes! Thank you!

Oh, my God!

Jules, how does it feel?

I did not expect this.

I didn't expect it
at any stage this week.

So I am over the moon.

Can I tell you that
you did it yourself, alright?

Your dish was seriously impressive.

We'd eat it again and again
and again,

and that's why we chose you
as the winner today.

Thank you.
Well done, Jules.

Thank you so much.

I am so happy.

I can't even...

I don't know. I am buzzing.

I'm buzzing from my head to my toes.

What a day.

(APPLAUSE)

Billie, Mindy, Daniel,

so close today,

but no pin for you guys, I'm afraid.

But you are still immune
from Sunday's elimination.

For the rest of you,

we'll see you back here on Sunday

for the toughest elimination yet.

ANNOUNCER: Sunday night
on MasterChef Australia,

an epic elimination...

SARAH: Three rounds?
Are you kidding me?

That is so intense.

ALVIN: I need to
bring out the big guns.

..will reach new
levels of intensity...

JULIE: Yeah,
it's a cooking show,

but it's so much
more than that.

..and it could break
the internet again.

Captions by Red Bee Media