All language subtitles for Masterchef.Australia.S14E55.Finals.Week.Oyster.Challenge

ANNOUNCER: Previously
on MasterChef Australia,

the week started with a rainbow
of colours and flavours.

BILLIE: These ingredients are fun!

JOCK: Whoo. That is stupendous work.

Really? Thank you very much.
(CHUCKLES)

Then, this talented trio...

JULIE: We are bringing
the sisterhood.

..took on a pressure test
from Kirsten Tibballs...

(CONTESTANTS EXCLAIM AND LAUGH)

..but Mindy was the one
who had to say goodbye.

It's all good, guys. It's all good.

And when time was money...

What I wanted from myself today
was the luxury of time

rather than the luxury
of a million ingredients.

..Julie wowed the judges...

JOCK: It is just delicious!

..and won her safety.

Tonight, we kick off finals week
in Tasmania.

ALVIN: It's such a shame
it's elimination

and one of us is going home

because it's such a beautiful
backdrop to cook.

Who will make it to the top five?

# '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. #

SARAH: (CHUCKLES)
This is so stunning!

BILLIE: We're in Tasmania.
It's so beautiful here.

The scenery is just...

It's breathtaking.

God, it's good to be outside.
I know.

The weather's cold but the days
are beautiful and clear.

The air is so crisp

and I can see these gorgeous
mountain ranges in the distance

and there's a beautiful river.

A bit strange,
having finals week kick off

outside of the MasterChef kitchen.

But I'm sort of excited
about the fun that we can bring

to finals week,

which is usually
a very stressful time.

JOCK: Good morning, everybody!

ALL: Morning.

Welcome to Tasmania.

Thank you.
Whoo!

Before we go any further,

we acknowledge and pay
our deepest respects

to the Tasmanian Aboriginal people

as traditional and original owners

and continuing custodians of this
land on which we're filming today.

We acknowledge their elders,
past and present.

We're here because Tasmania
has developed a global reputation

for its premium produce
and paddock-to-plate experiences.

It's bursting with fresh food,
fuelled by the most pristine air

and passionate producers
you'll find worldwide.

Even though it is
an elimination day today,

you've gotta smile when you're
surrounded by such natural beauty.

Sarah, you're used to the heat
and the hustle and bustle of Mumbai,

it's a bit different down here.

Yeah, totally. I've always wanted
to come to Tasmania.

Feel like it's just known
for its food, not only the produce

but the restaurants, like, we had
a pie this morning, it was amazing.

Last night,
just a small restaurant we went to,

like, the whole food scene here
seems incredible.

I think that's why
all those little restaurants

that you talk about are so good.

'Cause the produce down here
is world-class.

Pretty easy when you don't have to
do much to it.

There's something very pure about
the produce that you get in Tassie.

I mean, it's renowned for
the local growers' market,

you know, like, it's renowned
for good, fresh produce.

And I think cannot get bad food
in Tassie.

MEL: We're currently standing
on the Freycinet Peninsula,

in the shadow of the Hazards
on the shore of Great Oyster Bay.

This is the Freycinet Marine Farm.

And it's one of the most untouched
and rugged landscapes in the world.

Drink it in, guys.
Go on, take a sip.

Taste that. That's the salt.

That fresh ocean air.

And it's the perfect backdrop
for today's challenge,

which is all about...oysters.

(ALL CHUCKLE)

Julie, you have immunity, which means
you don't need to cook today.

Everyone else, over two rounds,

you'll be using
the saltwater delicacy

to create some sensational dishes.

Round one, it's simple -

you'll have 30 minutes to bring us
six deliciously dressed oysters.

Now, we're looking for more than
just a squeeze of lemon.

We just want something
that celebrates oysters.

And speaking of oysters,

today, you'll go to gather them
yourselves.

You did not get here just by
standing on the sidelines.

So, let's go!

Whoo!
Sweet.
Right.

Don't I literally have to stand
on the sidelines today?

KEYMA: (LAUGHS)
You have to, actually, yeah.

I am a huge oyster fan.

Cooking with oysters,
on the other hand,

is not something
I've done a lot with but...

..I'm honestly up for any challenge.

I will never say no
to any new experience.

ALVIN: It's just gross!

MEL: Oh, it's getting real!

ANDY: Could someone get a snorkel
for Mel?! It's getting a bit deep.

(LAUGHTER)

SARAH: It's quite funny
to see the judges in their waders

because they're always dressed
so, you know, prim and prime,

in their outfits,

and it's nice to see them
getting down and dirty.

MEL: See, now that
we've all seen each other like this,

you can never unsee it.
ALVIN: That's right!

Alright, guys, I want to introduce
you to someone very special.

This is Giles, who owns
Freycinet Marine Farm.

Giles, mate,
tell us about these amazing oysters.

These are Pacifics, right?
Correct.

So, in Tasmania,
we grow Pacific oysters.

We've got about 3.4 million of them
on the farm at the moment.
Wow.

So, we buy babies,
when they're really, really tiny.

Right.
From a nursery, or a hatchery.

We then grow them in different
houses, with different apertures.

It would be remiss of me not to ask,

what is your favourite way
to eat oysters?

Well, it's interesting
because when we are harvesting,

we're eating oysters every day.

And so if you ask any oyster farmer
how do they like their oysters,

everybody will just go,
"Anything BUT natural."

Because they're just not
special anymore.

Deep-fried or...
JULIE: (LAUGHS) Love it!

At the very least, simply put -
as adulterated as possible.

Fried chicken but oyster.
That'll do.

Ooh, yeah.

(LAUGHTER)
Can we...

I mean, we're standing here, looking
at 'em, we're talking about them...

Let's...
Let's have a go.

Let's get into them, shall we?
Let's have a go. Righto.

Good idea.

That's the first challenge of today -
you've gotta open them.

Can't do it that good. (CHUCKLES)
MEL: You made that look so hard.

Done a few before, Mel, luckily.
(CHUCKLES)

Hands up if you've opened oysters.

DANIEL: I love cooking with seafood.

It lends itself really well
to a lot of stuff

and thankfully,
I have shucked a few oysters before.

They can be tricky little things.

There's always a chance
for a small fragment of shell

to end up in there.

So, you have to be careful.

You know what's really nice
about these is they're sweet

but they've got this sort of
tannic, minerally aftertaste

but still, the sweetness
of the oyster,

the sweetness of the fish
is still there,

all the way through.

Beautiful flavour, mate.

Keyma, you have a really
sheepish look on your face.

Have you got an oyster story?

Well, the thing is that
I haven't tried them in eight years

because when I came here
and tried one, I almost puked.

Like, I'm sorry.
(ALL LAUGH)

I don't like
the slimy feeling of oysters.

And since then,
I haven't tried them.

Gonna be a long day for you, innit?
Yeah.

I will have to taste them
to see what's the flavour

and how do I come up with something
to pair these oysters.

I'm trying. (LAUGHS)

(LAUGHS)

Oh, my gosh.

JULIE: You alright?
ALVIN: Are you OK?

Yeah, I'm OK.
Are you sure?

It's good.

It's really nice!
(LAUGHTER)

Alvin.

Delicious.

(LAUGHS)

I'm taking that as a major win.
I'm taking that as a major win.

(LAUGHS) I'm OK. I'm OK.

She's alive.

Yummy. Mmm, yummy. Yeah.

Oh. (LAUGHS)

ALVIN: Ooh, harvest time.

Alright, guys,
you need to give us six oysters.

Giles, you want to show them
which ones they can have?

Absolutely. So, we've got these,

that the contestants are standing
right in front of.

They can simply unclip them
and go for it.

(SARAH LAUGHS)
MEL: Come on, Sarah.

(SQUEALS AND LAUGHS)
ANDY: Oh, shit.

This is good.

Going really well here.

It's our first day on the job.

DANIEL: You right, Alvin?
No. How do you unclip them?

I'll give you... Hang on,
I just gotta get...

I'm stuck. (GRUNTS)

Uh, got it. Hold on.

It's quite tricky.

(SQUEALS AND LAUGHS)
ANDY: Jesus!

My feet are so stuck!

You know, like,
wading through the waters

and getting, you know,
literally stuck in the mud.

I nearly went flying and you just
walked away. I saw that.

No, I didn't! I had...
(LAUGHS)

Just walked away!
No, put your hand out.

I had one hand out.

And having to lift yourself and...and
lift all these baskets of oysters.

DANIEL: Get in there, Alvin.

Look at me. Do you think
I'm an outdoorsy fisherman?

Like, I can't even pick
the right glasses for this.

That's a good one, that one.
That's a good one, actually.

This is incredible,
the fact that we get to go

and actually harvest
our own oysters.

I feel like I'm in my element.

I love this whole catch-and-cook
mentality.

And it's just getting them
straight out of the water

and then playing with them
and then eating them.

That's all you can ask for. You
can't beat that. That's fresh as.

Righto, now that you're armed,
we've got some cooking to do

but let's thank Giles, hey?

That was epic, mate. Thank you.

ALL: Thanks, Giles.
(APPLAUSE)

Righto, shall we? Follow us.

You right, Jules?
I'm stuck.

Hold on to me and pull one leg out
at a time.

(LAUGHS) Have you got it?

This could take a while.
(CACKLES)

(LAUGHS)
Sock's coming out of my boot!

Julie, you right?
There we go, we got one.
There's one.

Now get the other and don't stick
the other one that you just...

(LAUGHS)
Toe down, heel up.

There we go.
(LAUGHS) Right.

OK... (YELPS) Oh. (LAUGHS)

Are you good there?

I'm good. I'm good now.
OK.

ALVIN: This is so cool.

BILLIE: Oh, look at that!

We're at Devil's Corner Winery and
I'm just looking at the surrounds

and the Freycinet Peninsula
is just in front of us.

It's beautiful.

You know,
we were literally just there,

harvesting our oysters.

It's such a shame
it's an elimination

and one of us is going home

because it's such
a beautiful backdrop to cook.

Welcome to
Devil's Corner Cellar Door.

We're overlooking
the rolling vineyards,

the Hazards mountain range
in the background

and, of course, the great view
of the Freycinet Peninsula.

That's where you just got
those fresh oysters from.

Alright, in round one,

you'll have 30 minutes
to bring us your six oysters.

The pantry is stocked full
of great Tassie ingredients.

And whoever brings us the best
two oyster dishes will be safe

while the three least-impressive
oyster dishes

will be cooking in round two
from where one of you will go home.

Are you ready?

Yep.
Yep.

Good luck. Your time starts now.

JULIE: Go, guys!

Oops.
Oh, my God.

DANIEL: So, the pantry today
is different.

Being in Tasmania,

they've stacked it with beautiful
produce here from Tasmania.

Had a few different dishes in my mind
that I was thinking of making.

Like a dashi beurre blanc,
which is beautiful, creamy.

I was thinking of doing a play on
a more tropical type thing

with pops of acidity and pineapple
and all these sort of things,

which I would normally lean to when
I eat 'em in a hot climate, but...

..I dunno, I'm looking at these other
ingredients today and I'm seeing,

it's cold, it's fresh,
so today, I'm gonna do smoked oysters

with a smoky chilli vinaigrette
instead.

Did you take that coconut vinegar?
Yeah, I did. You want some?

Can I have a little...
Once, yeah, later is good.

I want something smoky

and I'd love to smell some coals
and some wood going off

and that's what's inspiring me today.

I'm using a bunch of ingredients
that I haven't used before.

So, I need to taste, get an idea
in my head on how this is gonna work

and how it's gonna taste all together

and them from there,
I'll construct the dish.

JULIE: Seaweed vinegar, Dan?
Yeah.

God, that's interesting.

It is risky but I have no interest
in being in round two.

So, I'm gonna really try
and give it a crack today

and give it all I got
in this first round.

Uh...?

Whole chickens, Billie?

Yep.
(LAUGHS) Love it!

The judges are looking for
more than just a vinaigrette

or a plain dressing.

So, my dish is chicken-fat oysters.

So, there's a chicken-fat dressing,

a celery and apple granita
and crispy chicken skin.

I start getting this chicken
broken down.

I need to take off the skin to get
that crisped up in the oven.

But also take off the fatty parts of
the chook to render down in a pot.

I want to push myself
in this first round.

There's only 30 minutes
but if I try and get a lot done

to make a really complex dressing
for this oyster,

it could save me
for the second round.

Smells good, Sare.
Yeah.

So, I am making a sort of
smoky pork sauce for my oysters.

So, a bit inspired by a Kilpatrick
but at the same time,

inspired by those beautiful
Indian flavours that I love.

So, somewhere in between.

Today, I'm going to be fusing Indian
flavours with an Aussie classic.

I want this to have
that kind of meatiness

and smokiness from the bacon

and then load it up
with those beautiful spices of Goa.

Oysters Kilpatrick,
quite easy to get it wrong.

I feel they can be overcooked
and a bit chewy and...

..just the flavouring really takes
over the freshness of the oyster.

So, I want to not cook my oyster.

I'm gonna cook my dressing

and place it on top and hopefully
balance out those flavours.

Barbecue sauce, Indian style.

Bring us a pearler of a dish!
20 minutes to go.

(JOCK AND JULIE LAUGH)

(SIGHS)

Keyma.
Hello. How are you.

Oh, perfect timing.

Uh...
First time shucking an oyster.

Yes.
Ever?

Um... Yeah.

Is this the first one?
First cab off the rank.

Keep pushing... There you go.
Uh, OK.

Talk to us about what you're doing.
So, I'm just keeping it simple,

because I haven't shucked oysters
before. (LAUGHS)

BOTH: Yep.

So, I'm just going with
passionfruit dressing,

ceviche kind of style.
Cool.

And some chilli, maybe,
if I have time, an avocado puree

but I'm...I just have to shuck
these oysters first.

Good luck, Keyma.
Thank you. Thank you, guys.

Made ceviche with
passionfruit before.

I'm gonna open the passionfruit
and pass them

and then I'm gonna infuse it
with ginger, coriander and shallot.

All the beautiful stuff
that goes into a leche de tigre

and a little bit of lime.

Yum.

I'm not sure if I'm gonna taste it
with the oyster.

And maybe that's a mistake.

(CHUCKLES) Because I don't know if
passionfruit and oysters go together.

But I want to avoid tasting them
because I don't like them.

I'm being thrown something
I'm completely clueless about.

This is crumbly.

So, I'm super worried
I'll be in round two.

Alvin.
Hi, Mel.

Look at this.
I know.

How do we not take inspiration from
that and create a beautiful dish?

It's just...
It's breathtaking, isn't it?

(LAUGHS)

I need to know what...
what's your dressing?

What are you making?

Like, I want to showcase
the oysters,

but I also want to make sure
that I do something

that's true to what I sort of love.

Yeah.

So, I'm making a gin and lemongrass
brown sugar...butter sauce

to go on the oysters.

Yep. OK, so, you're shucking them,
keeping them fresh?

Yes, exactly.
Not cooking them at all?

So, I just want to make sure
the dressing is really tasty.

OK.

So, I think that
this sounds fantastic,

as long as you do
the thing that you do...

Yes.
..which is to balance.

Thank you, Mel.

I think making this brown butter,
gin, lemongrass vinaigrette

will showcase my style of cooking

because I love everything
South-East Asian.

I'm going to make brown butter
as the base of my vinaigrette.

I love the nutty sort of flavour
of brown butter.

And I think Pacific oysters, anyway,
they're very meaty and plump

and they take in a lot of
the flavours that you give it to.

So, I reckon this will be
the perfect vehicle for the oysters.

SARAH: How much time left?
ANDY: Pretty simple, gang.

Six perfect oysters with
the perfect dressing in 10 minutes!

JULIE: Come on, guys!

If your flame's not hot, Billie,

put a chopping board beside it
to stop the air.

BILLIE: The chicken fat's
cooking down nicely.

The flames are sort of
blowing in the wind here

because we're outside.

It's quite hard, working outside
in the really cool air

with a bit of a breeze.

But it's actually worked out OK

because I only need
a really low heat

to render out that fat.

So, I've got all of my elements
on the go, pretty well done.

I've got the granita
in the blast chiller,

I've got the chicken fat
rendering down there,

I've got the chicken skin
in the oven

and just need to get
these oysters shucked.

I need to be really careful
shucking these oysters.

If there's any grit or shell
in the oyster,

then it's just not a pleasant thing
to have in your mouth.

So, I need to make sure
they're cleaned really nicely

so that I can dress them.

Top's coming off,
so don't worry too much, Billie.

Yeah, I just don't want any shell...

Yeah.
..possibility there.

ANDY: Everyone's shucking now.

Good, Dan. You got your six?

Ohh! Yep.

Beautiful. Good.
Oh, that's spicy.

(LAUGHS)
That's what I want.

Excellent.
It's taking your breath away.

Everything's coming along quite well.

In its essence, there's not
a huge amount of work today,

but there's a lot of work
in balancing this dressing.

The dressing is going to be
a bit of a concoction of

smoky chilli sort of flavours.

Oh, yeah.

So, I've got
some finely chopped-up chilli,

'cause I wanted this thing
to be screaming hot.

I've got some beautiful
spiced coconut vinegar.

That's going to give me that spice
and the acidity that I want.

And I'm also adding
some seaweed vinegar,

which is a sweeter sort of vinegar

that'll just help
balance everything out.

I've got my oysters on the hibachi.

When they get to a point where
they'll steam open, they'll pop,

and then the smoke should go
into the oyster.

Hell, yeah.

I'm super chuffed with
how it's coming together

and how I've just formulated this
on the fly.

It's...it's the most
incredible feeling,

when you get pushed, and a bit of
pressure, and what your brain can do.

So far, I think I'm doing good.

I'm just going to double-check
the shells.

Especially because
I'm not cooking them,

I'm not doing anything to them,

they have to be perfect.

We're in elimination,
and I have a lot of pressure on me

to make sure this ceviche dressing
is perfect.

And looking around, everyone's doing
a lot more with the oysters than me.

Daniel's smoking his oysters.

Sarah is doing
the cooked kind of dressing.

And Billie's making a whole bunch
of elements for the oysters.

I'm a bit scared
because my dressing is very simple,

so I hope this is enough.

Guys, you've only got
five minutes left. Come on!

Come on, guys, keep pushing!
Come on. Motor.

SARAH: As far as
the spiced oyster Kilpatrick goes,

I'm pretty happy with this one.

I'm shucking the oysters

and I want to drain
all of that brine

so I can pour that into my dressing.

Oh, my gosh. Four minutes.

It's going to be a really great idea

to reinforce
those beautiful sea flavours.

I'm going to add the juice
to some citrus.

Throughout the competition, I've
really managed to grow quite a lot

and really creating dishes
that are a bit more experimental.

I feel like fusing classical French
techniques and flavours of India,

for me, it really works

and I think it's become my niche.

So, I hope doing this
with an Aussie classic works.

JULIE: You right there, Dan?
Yeah, I'm doing good.

What you doing? Just...

I've just cleaned my oysters.

I've just also washed it
in a bit of acidity,

just to tighten them back up.
Beautiful.

I've got my oysters,
they're back into the shell,

and I've poured my dressing
into the cup.

Now I'm just going to dress
the oysters with some garnish,

so I've got some really
finely chopped coriander stem.

Just, they're tricky little things
to balance 'cause they're so salty.

And the zest of the blood orange.

I just want to make sure
I've balanced it perfectly.

It's just been something
that's come up a few times

and something as simple as this,
just a bloody oyster and a dressing,

I think there's no room
for error with it.

Everything's going to be quite heavy,
salty, savoury and acidic.

That should just give it,
like, a nice, fresh bitterness

for the whole dish.

Be rude not to have
a tester oyster or what, Julie?

JULIE: Yeah, I reckon.

Top two or bottom three
in one minute.

JULIE: Come on, guys!

Finish it off!

Less than a minute to go,

and I've only just pulled
this chicken skin out of the oven.

Ah! Hot!

It's raging hot.

But I just need to get it
onto these oysters.

I'm happy with
how these oysters look.

I like the bright green colour
of the granita

and that dark caramelised colour

of the chicken skin on the oyster.

Sorry, guys.

(SHOUTS) 30 seconds!

Yeah!

MEL: I'm out of a job. It was great.
(JULIE LAUGHS)

ALVIN: Tasting my brown butter,
gin, lemongrass vinaigrette,

it tastes really good.

It's perfectly balanced.

I've managed to shuck six oysters.

My dressing is done.
My garnish is done.

So, it's just about
arranging them all on a plate.

JOCK: Final touches! Ten...

JUDGES AND JULIE:
Nine, eight, seven,

six, five, four,

three, two, one...

JOCK: That's it!

(APPLAUSE)
(SIGHS)

Scheisse.

Ahh...

You guys picked yourself
some fresh oysters out of that bay

less than an hour ago,

and all you had to do
was cook a top-two dish

to save yourself from elimination.

The first dish we'd like to try
is yours, Billie!

(APPLAUSE)

BILLIE: That cook was pretty hectic.

It was very rushed.

I am a bit concerned
about the flavours in my dish.

The flavour is quite strong
and bold.

I think, in my mind,
they all work together,

but I just don't know
if all of this dish together

is going to be something
that they like.

(JUDGES APPLAUD)

Ooh!
JOCK: Billie, what have you made us?

So, the dressing
is a chicken-fat dressing.

And then there's
an apple celery granita

and some chicken-skin crumbs.

Mmm.

Billie...

Super complex flavours
going on there.

The interesting thing
is the oysters, obviously,

well, it is the last thing
that you get on your palate.

You know, it starts out with a burst
of chicken skin, which is delicious.

It does provide
a touch of bitterness,

which I think that this style
of oyster actually needs.

Then you get a refreshing burst
of the granita

with the slightly sour but sweet
apple and celery combination.

Really well done.

And then it pops into, like,
salt and oyster and umami,

which I really, really enjoy.

The chicken fat does give you
that beautiful mouth coating

that I'm still experiencing now.

So, you kind of have

that top and tail of
the chicken skin at the beginning,

the chicken fat at the end,

and everything beautiful
and delicate in between.

It was always going to be
about fine-tuning.

And, you know, you're really
showing why you're still here.

JOCK: Thanks, Billie.
Thank you.

ANDY: Thanks, Billie.

Well done.
Thank you.

JOCK: Next up, Daniel.

DANIEL: I just feel this, like,
different sort of sensation today.

Like, it's... I'm just so happy
with how I've cooked.

JOCK: You got shaky hands?

I'm not nervous, Jock.
What are you talking about?

Daniel, tell us
what your oysters are, mate.

Uh, I made, uh,

grilled smoky oysters
with a smoky soy sauce

and coconut vinaigrette.

JOCK: Alright. Shall we?

Yeah. Go for it.

Spicy.

DANIEL: (LAUGHS) Yeah!
(COUGHS)

Yeah, I was...
Ohh!

What is it you say -
"She has a bit of poke"?

Ahh...

Daniel...

They are killer.

Yes!

(LAUGHING) Ye-e-e-es!

Between the coconut vinegar
and...and...

I guess that's the base, right?

But then, out of there
comes all the other flavours.

Then the first thing you notice
is it's not a really wet oyster.

And, so, the texture is different.

But then you get a different flavour
of the oyster

which marries in with the dressing
you worked so hard.

You know, that's an oyster dish

that...that most chefs
anywhere in the world

would be super proud of.

Thank you. Thanks very much.

The floral quality of that
little bit of blood-orange zest

over the top,

I know that Daniel on day one
would never have done it,

but I'm so pleased that Daniel,
in this beautiful place,

is inspired to do it here,

because that was genius.
Andy, you right?

I'm back.
(LAUGHS)

Thank you. Thank you.

That even...it was...
that was hot for me.

DANIEL: Yeah.
Whoo!

Um...

Look, mate,
the best thing about this

is you're starting
to think like a chef

and you're now cooking like a chef,
you know?

For you to waltz into that pantry
and have one idea

and you just park it and go...
Oh, yeah.

..."That looks epic.
That looks epic.

"That looks interesting.
That looks interesting.

"Taste, add. Taste, add."

You're cooking
like a chef now, mate.

Well done, mate.
Thanks very much, guys.

JOCK: Well done, Daniel.
Yes!

Thanks, Toddy.

Well done.

Next up, Alvin.

(APPLAUSE)

Alvin, what did you make?

I made a brown butter, gin
and lemongrass vinaigrette.

The dressing
is an interesting one, I think.

I actually don't know
if the brown butter

was the right dressing
for the oyster.

Um, it does make it super rich.

I wonder if it would have been
better just to go all out, you know,

with those flavours,

and hit it with lime juice,
hit it with rice wine vinegar.

Yeah.

I think it's wonderfully considerate

that you sort of want to give us
absolutely everything.

And I think that the idea
of this in future iterations

is going to be amazing.

I get why you chose brown butter,

and your brown butter work
is amazing,

but it is really rich and coating

and the balance of the gin and
the bright South-East Asian flavours

kind of get lost
in its current form.

Thanks, Alvin.
Thanks, Alvin.

(APPLAUSE)

Listening to the judges' feedback,
I'm gutted.

That's alright.

It's pretty evident now
that I think I'm in round two.

Where's that gin?

Next up, it's Sarah.

(APPLAUSE)

Sarah, what have you made us?

I have made a spiced Kilpatrick.

Um, it's an interesting take
on a Kilpatrick.

Interesting in a couple of ways.

One, it's got that sort of...
you know, that Indian spice hit.

The cumin. It does pop.

It's prominent.

But then, you know, it's all about
the bacon, which Kilpatrick is.

The thing I actually hate
about Kilpatrick oysters

are they're usually cooked...
like, overcooked

and then generally not very nice.

So, it was nice to have an oyster

and still be able to taste
the salinity of the oyster.

And along with all the work
that you did in your dressing,

loved of the fact you put
the oyster juice in that as well,

because you can really taste that.

It makes a huge difference.

When you take what you know
from your travels,

but you also fuse that
with techniques

that you've honed over years,

there's a really happy
meeting place there,

and I think that that's what
makes your food a joy to eat.

Thank you.
Thanks, Sarah.

Thanks.

Thanks. Thanks.

Thanks. Yeah.

Good.

Next up, Keyma.

KEYMA: I'm super nervous.

My dressing is very simple.

Aah! (LAUGHS)

And I've seen all the other dishes.

I don't know if it's enough.

Alright, Keyma,
tell us about your oysters.

My oysters is a take on ceviche,

so I call them Cevichito de Ostras,
which is 'little ceviche'.

JOCK: Let's taste it.

They certainly look beautiful.
ANDY: They do.

And I love the plating
with the tropical...

..yeah, with the pink salt -
looks great.

What I really enjoyed about it was
the balance that you got into it.

Super nice.

I'm glad to see you really honing in

on the balance of a dish
in the seasoning.

I loved the beautifully cut shallots
that you got on there,

and you get that ceviche thing,
you know, with the raw shallots

and the chilli, the coriander.

Like, I'm getting
all of that tropical vibe,

but then my head's struggling
with the passionfruit.

I'm just not vibing on the oyster
and passionfruit.

MEL: Had the passionfruit
been more tart, less ripe,

maybe that might have given a
slightly more greener underpinning.

Because I think
what I'm conflicting with,

and I think maybe what Jock
is also conflicting with,

is it's not necessarily
about the fruit itself,

just the level of sweetness
going on there.

Thank you very much, Keyma.
Thanks, Keyma.
Thanks, Keyma.

Hearing the feedback
from all the other dishes,

I'm concerned, definitely.

There's only two spots
available for us.

So...very much at risk.

Daniel.

Your oysters,

they made our mouths water.

They were smoky shells,
perfectly balanced food,

and we would order them again and
again and again and again, mate.

Call your folks.
You're in the top five.

Yes! (LAUGHS)

Yes!

Come over here, Dan.
Oh, cool.

(LAUGHS)

That's so sick.

The next person who is safe...

This was a split decision.

Ooh.

Sarah, loved the flavours
of your Kilpatrick oysters.

Billie, your dressing was
a complex journey of flavours.

My vote went to you.

But Mel and Jock,
they both preferred Sarah's.

And for that reason,

congratulations, Sarah -
you're also in the top five.

Wow. Oh, gosh.
Well done.

Thank you.

Sorry, Billie.

That means you'll be cooking
in round two, unfortunately.

No worries.

In this round, we want to see you
celebrate oysters in a dish.

You will have 75 minutes
to cook us an oyster dish.

And Giles from Freycinet Marine Farm

has generously stocked the pantry
with a whole lot more.

Good luck, everyone.
Your 75 minutes starts now.

Go, guys!
Go!

Good luck!
BILLIE: Baskets.

KEYMA: Oh, definitely need baskets!

Thank you. Thanks.

So, in round two, I have Billie
and Alvin cooking with me.

My hands are so cold.

Both of them, they love oysters.

I'm in trouble.

Because I'm not so comfortable
with oysters,

I'm going to cook something
I'm comfortable with

and then incorporate
the oysters to it.

SARAH: Whoo! Come on, guys!
Let's go.

DANIEL: Let's go, Keyma.

I have a really special dish

I've been wanting to bring
into the competition,

and I think today is the day.

So, the dish name is pisca andina,

and it's a type of soup
from Venezuela.

So, it's normally made with
potatoes, leeks, coriander,

and sometimes trout.

Good work, Keyma.
Just...you just breathe, alright?

Yes.
Bring it. Breathe and bring it.

(EXHALES HEAVILY)

I'm taking a dish that I really love

and then just putting my spin on it
with some of the oysters.

I'm thinking because
it's done with trout,

using the oysters instead of trout,

it might just match the flavour
profile and it could work.

Oh, that look is beautiful.

It obvious...obviously
reminds me of our seashore

and it just takes me back
to my country, definitely.

When I came to Australia,
I had to sacrifice, like, a lot.

BOTH: Hola!

When we started
looking for childcare,

we saw it was really expensive.

Mmm!
Nice.

I just decided to support
the family, stay with the kids

and raise my family.

Now we're happy.
(ALL LAUGH)

But I'm not just a mum.

A lot of people don't know
that I was an engineer in Venezuela,

which I loved.

I used to love engineering

and I just decided to set it aside
for my family.

But now I feel
that the kids are old enough

for me to go and continue
following my dreams.

I'm going to miss you...a lot.

I know, Bella.

And that's how much this competition
means to me.

And that's why I think
I'm being a bit ambitious

with this dish.

I feel that traditional version
of pisca andina

is already quite
complicated to cook

because balancing the flavour
is very tricky,

and I don't know if the dish
is going to work,

'cause this is the first time
I'm going to make it with oysters.

I don't know if I'm going to be
able to do this.

Come on, Keyma.
Come on, Keyma.

Come on, Billie. Take it home.

BILLIE: I'm disappointed.

I was really aiming
for that top spot today.

Round two.

This has become pretty...

..a pretty common occurrence,
which sucks,

but that's not what
I'm thinking about right now.

I'm thinking about the dish
that I'm hoping will keep me safe.

For round one,
I wanted to push myself

and go with something less classic,

but fell short,

so I'm going classic flavours
with this oyster dish this round.

So, the dish is an oyster custard.

It's sort of flavours
of the Kilpatrick oyster,

but with mushrooms, bacon jam,

and then it's topped with
some smoky grilled oysters.

This is quite a conceptual dish.

I've never made anything
like this before.

I know I can get the flavours
to mimic Kilpatrick flavours...

..but the execution of the custard
scares me a little bit.

So, I want the custard to be
really silky, perfectly cooked.

I'll be doing a couple of
different variations -

one done in the oven, and one
on the steamer on the stove top.

I start making the oyster custard

by heating up some milk and cream
in a saucepan.

I then steep six oysters in the cream
until it takes on that flavour.

I taste this oyster mixture.

It's really powerful with oysters.

Yeah, I'm pretty happy
with that custard base.

Ooh! (LAUGHS)
Are you trying to get me, Billie?

Sorry! No.
That's OK.

Trying to make the other contestants
fall over.

(LAUGHS)

I think at this stage
of the competition,

it's very much a mental game.

You just have to keep going,

because it keeps getting
so much harder.

ANDY: This is a very interesting
cook right now.

You know, we've got three
of the best cooks

in terms of bringing flavour
to the table.

One of them is going to go home,
and I'm actually not ready for that.

No. It's quite an emotional thing.

And they're really going to
have to fight to stay.

I'm interested to know -

if you found yourself in round two,
what would you cook?

The first time that I ever had
an oyster omelette in Singapore...

Yeah!
..at the hawker stalls,
it just blew my mind.

So, yeah, that's where I'd be going.

Yeah, I'm absolutely with you.
Because they're amazing.

Because they're plump,
they're juicy,

they lend themselves well to heat.

It's my mother's death-row meal.
Oh, really?

Like, that's her last meal on earth,
kind of thing.

I think this is a totally different
ball game than round one.

You actually have to
think creatively

on how oysters can become
the focal point of the dish.

This is a lot harder
than I think meets the eye.

We're here. We're all fighting
for our spot in top five.

I came in sixth in my season

and here I am, in top six.

I really need to get past this.

We're in a nice spot.

I'm feeling inspired.
I'm cooking something I know.

The dish I'm making is called
orh jian. It's an oyster omelette.

And it's one of those things
that I used to eat a lot

when I would visit Penang,
where my dad's from.

DANIEL: Let's go, guys. Keep going.

This dish celebrates oysters

because it's got nothing but oysters
and egg in it.

It's so pedestrian, but yet tasty.

I'm hoping that I do it justice.

All good there?
Yeah.

Far out, man.
I know, right?

Alvin.
Andy. How you doing?

Good, mate.
Here we are - round two.
Round two.

I'm going to make a hawker-style
oyster omelette.

Rendering out some pork fat
at the moment.

And it's going to use some of
the brine from the oyster

to sort of make a nice sort of
chilli vinegar as well.

So, not just you,
but also Jock and Mel,

they both said that
this is what they would cook

if they were in your shoes today.

No way!
Yes way.

Well, shuck. I mean...

It is Mel's mum's death-row dish.

Oh...! I mean...
Sorry.

Come on, Andy!
Don't shoot the messenger.

This is apparently
Mel's mum's death-row dish.

Great!

Just great.

Pressure is on to get this right.

ALVIN: This is Mel's mum's
death-row dish,

so hopefully, I do it justice.

The dish itself is a simple dish.

There's nowhere to hide.

I need to make sure I give them
the perfect omelette.

So, my idea of the dish

is, like, the oyster just
needs to be kissed by the wok.

Is there any starches in your...?
Yes, there is.

There is potato starch
and rice flour,

and you turn that into a batter
and then you fry the eggs together.

Yeah, I just couldn't see it
on the bench.

Yeah, because I haven't
picked it up yet.

I'll get it for you. Don't worry.
Thanks.

What do you want? Potato...
Potato starch, rice flour.

Easy. It's coming.

(LAUGHS)

Does anyone else want anything
while I'm gone?

Now's the time
to come out of your shell.

45 minutes to go!

Whoo!
Come on, guys! Let's go!

Thanks, buddy.
Any time.
Thanks so much.

DANIEL: Come on, Billie.
Take it home.

SARAH: Go, Keyma.
Go, Keyma.

KEYMA: I'm super worried.

I don't know if the dish
I have in mind is going to work,

because this is the first time
I'm going to make it with oysters.

I hope it's going to taste
like oyster.

I'm just shucking
as many oysters as I can.

Pisca andina is pretty unique
in terms of flavours.

It's leek and potato soup.

I have my leeks poaching in oil.

I have my veloute base
on the go as well.

My idea is to infuse the oysters
into a veloute.

I'm just working in different
components of the oyster

to be able to celebrate it
in different ways.

But I don't even know if the flavour
is going to go well with oysters.

Ah!

I have this heavy feeling
in my stomach

and it's not a nice one.

Andy, tell us.

There's some good stuff out there.

Billie's doing, like, a savoury
oyster and mushroom custard.

I think it's gonna be interesting
to see how the oysters come through

in the custard.

Alvin, to your delight,
is doing an oyster omelette.

So...
JOCK: Wow.

Yeah?
This is a great concept.

Now just go ahead and execute it.
That's it.

Keyma at the back,
I'm a little worried.

Her dish is a play
on an Andean soup,

and they normally use trout in there,

but she's kind of subbing that in
for oysters, obviously.

I'm really worried about
how much flavour

she's going to extract out of those
ingredients for her veloute

to really make sure that she's not...

Do you know the great thing
about this is...is it's oysters.

Yes.
So, I've got big expectations
from each of the dishes,

so it'd want to be good
when you put it up.
Absolutely.

JULIE: Good on you, Billie.
SARAH: Looks good, Billie.

BILLIE: It's easy to forget
because of where we are,

but this is
an elimination challenge.

So, I'm fighting today.

I'm doing everything I can
to make sure that I stay.

I feel confident with
this baked oyster custard.

I've already got the oyster flavour
in the custard.

It's starting to set now
around the edges.

Just want to stop it before it gets
all the way through,

so it's got that nice set.

(SCRAPING)
Sorry. I know you hate that sound.

(LAUGHS) Oh, no, don't... No
judgement while it's during a cook.

Just getting this bacon mushroom
sort of Kilpatrick jam happening.

I put some shallots, garlic,
bacon and mushrooms in a pan

and cook those down
until they're really caramelised...

Thirsty, Billie? (LAUGHS)
Yeah.

..and then deglaze that with
some smoked soy, some apple cider

and some plum Worcestershire.

30 minutes to go. Come on, guys.

30 minutes.
Come on! You got this!

What's standing between me
and top five?

It's these mother-shucking oysters.

I'm cooking a hawker-style
oyster omelette.

Jock and Mel know the dish
really well,

so I'm hoping that I do it justice.

I've got the eggs all ready
and lightly beaten.

I've got the batter whipped.

The oysters are perfectly shucked.

The chilli vinegar is done.

Got everything ready to go.
I'm in a good place.

Ooh, she's hot.

I've got plenty of time
to cook this,

so now I just have to do it.

I turn the flame on,

I put the wok over the burner.

I cook the pork fat first...

..and I notice my wok
is not getting enough heat.

OK, we're cooking outdoors
and the wok's not heating properly,

and this dish is all about
the heat of the wok.

I suddenly realise that

I may have chosen the wrong dish
for this challenge,

because it all depends on
the heat of the wok

and I'm not getting enough heat.

Let's go, guys. Whoo!

DANIEL: Yeah!
JULIE: Let's go.

KEYMA: It's so important
that the dish tastes like oysters.

Ohh. I'm tasting and smelling
the veloute,

and the oyster is not strong enough.

(SIGHS)

My heart sinks.

I'm feeling defeated at the moment.

I'm not sure
if this is going to work.

Maybe it was a mistake making
a pisca andina with the oyster.

I don't know what I'm going to do.

KEYMA: Looking to adapt this dish
into oyster flavour is super hard.

My concern is that
the oyster is not strong enough.

And I'm starting to freak out.

Keyma, what do you have left?

So, um, I just have to...

Um, I want to...

What do I have to do?

OK. Hang...hang on. Just... Just...

Just stop for a sec. Just quickly...

Just take a breath and focus, OK?

You know these flavours.
Yep.

This is a celebration of who you are
and where you come from.

Yep.

You are a woman. You are a mother.

You know how to multi-task?
Maybe.

You know how to multi-task.

OK?
Thank you.

So, just do what you do best.
Yeah.

So, just continue on.

But if this needs to be
your last cook,

then it's going to be
your last cook, regardless.

Yep.
But it doesn't have to be.

OK. Doesn't have to be.
OK?

Yes. Yeah.
OK.

Cool. Thank you, Melissa.

Thank you.
JULIE: You know what you're doing.

Just get that flavour in there
and you'll be right.
Yeah.

I have to definitely overcome
this self-doubt.

Let's go. We can do this!

So, I'm thinking of
making a oyster emulsion

to reinforce the flavour
of the oyster.

Is there any, like, neutral oil?

Like...
Grapeseed.

Grapeseed. Yeah.
Yeah, I'll get you some.

So, for the emulsion,
I use the oyster juice

and a little bit of oil.

I'm adding some acidity to it
as well,

so it just amplifies
the flavour of the oyster.

Let's go!

And just crossing my fingers
for that oyster to come through.

I'm really hoping it works.

MEL: You're on the home stretch.
10 minutes to go!

JULIE: Come on!
MEL: Come on.

Where's the wind coming from?
JULIE: Is that working, Billie?

Just trying to get
a bit more heat in there,

but it's not playing, it's just...

SARAH: It's hard out here,
battling the elements.

Yeah. 100%

ALVIN: Everything has run
so smoothly in round two so far.

But now I can't get enough heat
on the wok.

And it's too late now
in the challenge to pivot.

I really need to sort of persist,
otherwise I have nothing to serve.

So, I just start cooking.

I've decided to do it in stages,
cooking the batter, first of all,

in a bit of fat.

And then I put the beaten eggs in,

toss in the garlic and the ginger,

bit of fish sauce,
a bit of the oyster brine.

I cook the omelette up

and then I combine that
with the batter.

Normally, you have, like,
bits of batter

that's been cooked really well,

bits of omelette that's been
cooked really well.

But now it's all merging
into one big, claggy mess.

Thank you, Julie.
That should come up underneath.

And I'll just stand here
and be bulk for you.

Which is a clear sense
that the wok hasn't got enough heat.

I'm in trouble.

Yep.

Always been a nature person.

(JULIE LAUGHS)

Five minutes ago!
DANIEL: Let's go, guys! Come on.

Sigue adelante - that's my mantra.

Keep going, Keyma.

I definitely want the judges
to taste the oyster in this dish.

Emulsion is done.

Yum.
JULIE: Yum?

Yum.

There you go.
Yeah, that's good stuff, Keyma.

Let's go.

I'm so relieved.

It's delicious
and very heavy in oysters as well.

JULIE: That's the way. Finding it.

You're finding it. I see the smile.

I see the smile. That's the way!

(WHISTLES)

Good onya, Keyma.
That's it. Good onya!

JULIE: She's back!
Vamos!

Does that mean, "Go away"?
I think that means, "Go away".

No, it means, "Let's go."
Oh, "Let's go."

"Let's go." (LAUGHS)

ANDY: Please don't fall. Please
don't fall. Please don't fall.
MEL: Please don't fall.

JULIE: Oh, my God!
This is stressful, man.

BILLIE: I think I've got everything
pretty much finished.

The custard in the steamer
has set nicely.

The bacon jam is ready to go.

I want to have that sort of smoky,

slightly grilled flavour
of the oyster

on top as well, I suppose.

Oysters are good.
They're nicely warmed through.

Smell like smoke,
so, happy with that.

Yeah, they're lovely.

Just opening up now. So...happy.

JOCK: Final touches.
10 minutes to go. Come on!

MEL: Come on, Keyma! Go, go, go!

Let's go!

ALVIN: As I'm transferring the
contents of the wok to the plate,

it doesn't quite look like
a hawker-style sort of food.

I taste it and it tastes good,

but I'm afraid, like,
it's missing a few of

the...the charred wok
sort of flavour.

I just hope that's enough.

Come on, you three. Almost there!
One minute!

JOCK: Let's go!

JULIE: Come on, team! Come on!

I'm so proud of
seeing this dish coming together.

It's there.

It's oysters.
It smells like oysters.

I don't know how is it going to play
with the whole dish,

but hopefully, it works.

JULIE: Get it on the plate!
DANIEL: Plenty of time
to put stuff on. Let's go.

In my mind, I wanted it to look
like a Kilpatrick oyster would.

It's almost there.

Oh, I'm puffed.

There is a risk that
that custard can be undercooked

or it can be overcooked.

But I know the flavours are there.

So, hopefully, it's the texture
that I was aiming for.

Here it is. Ten...

ALL: ..nine, eight, seven,

six, five, four,

three, two, one...

JOCK: That's it!

(APPLAUSE)
Well done, you three.

You did it. You did enough
and you got it on the plate.

You bloody did it, Keyma.

SARAH: Great work, guys.
Thank you.

DANIEL: Onya, Keyma. Onya, mate.

(MUFFLED) Thank you.

(CRIES AND SPEAKS INDISTINCTLY)

BILLIE: We'll get some wine tonight.
Yeah.

ALVIN: It's an emotional cook
because this could be my last.

And, you know, like, I can't believe

my fate in the competition
rests on an omelette.

BILLIE: OK?

BILLIE: I just don't know
where I stand at the moment.

Good luck.

Thank you.
Good luck, Billie.

Set custard can be risky to cook.

I don't know how I went.

Billie.
Alright, Billie.

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Billie, how you doing?

Oh, pretty wrecked after that.

That was full-on.

The plan was to get safe
after round one,

but that didn't happen.

Just an observation.
Mm-hm.

Whenever you are in an elimination
and it's a two-rounder,

you always, always, always

bring your A-game
in the second round.

I think you cook at your best...
Yeah.

..when we really put you
under pressure.

I agree with that,
as much as I hate that,

because it means that,
you know, round two, here I come.

Are you worried at all?

Probably the custard
and whether it's too firm.

I'm still really scared that...

..that it could be
my last dish that I make.

I just...don't want to go yet.

Now that I've got this far,

I just feel like going home
would be crushing.

Alright.
Oh!

Um, we're going to taste it.

OK. Thank you.
Thank you, Billie.

Thanks, Billie.
Thanks, guys.

Well, she promised us
fully loaded custard,

and that is exactly
what it looks like.

The smell...
The smell is incredible.

And I'm just so excited

to see whether or not
this custard is silky smooth,

the way she anticipated it.

It looks like silken tofu.

It does, doesn't it?
It really does promise a lot.

The custard...

I think in terms of
the way it's set...

..it's beautiful.

It's silky, it's delicious.

When you went into it,
it was sitting in your spoon

and it was just glistening
and shiny.

I love that underlying flavour
of shiitake mushrooms in there.

It just brings a base level of umami.

It's just this great construct,
ready for the oyster.

Perfect.

Then it comes alive
with all the fully loaded stuff.

I think that oyster
just put on a hibachi,

and getting the smoke
to pop 'em open,

I think was genius.

MEL: Brilliant flavour, wonderful
textures, lots of visual interest,

lots of textural interest as well.

The oysters obviously are providing

that wonderful
savoury characteristic

with the porcini mushrooms.

But on top of that, I like
that the bacon jam sort of has

obviously
a smoky fattiness about it,

but also a sharp, acidic note
to it as well.

I feel like, in round two,
she's gone,

"I'm going to create the tastiest
oyster dish that I possibly can."

And that is evident
throughout all of the layers

in this bowl, right here.

She's not going home
on something like this, surely.

Alvin.
Hello.

Hey, Alvin.
How are you, mate?

Great.

What's the dish?

I made a hawker-style oyster
omelette with chilli vinegar.

Tough second round for you.
Tough second round for me.

Yeah.
You started off really confident.

I mean, this is
a favourite dish of...of ours.

It's obviously a favourite dish
of yours, that you know so well,

and a great concept.

But just towards the end,
it was palpable,

the sort of electric stress vibes
coming off you.

Did everything go
according to plan today?

I did struggle with..
with the heat of the wok.

And that's when I think
I just realised

that this could be my last cook.

You know, like,
competition's getting steeper.

Yeah.

If you were to go home on this dish,
how would you feel?

Mixed, actually, Mel.

Like, I'd be...I'd be proud
because I cooked something I love.

But I would be gutted as well

because I cooked something I love.

And for the longest time,

I never thought a lot of
the dishes I do is worth...

..putting in front of you guys.

Um, and I'm always surprised
that you guys like it.

Connecting through food is something
of a language that we all speak

and we can all relate to.

And you have our deepest respect
in being unwavering

in that love of connection
through food.

We'll taste now. Thank you.
Thanks, Mel.

Thanks, Alvin.
Thanks, Alvin.
Thanks, guys.

Um, does this look
a little different

to what you guys are used to?

Yeah, definitely.

I mean, you know,
the texture of the egg

and the way it's sort of
coalesced with the rice flour

it definitely looks different to

the way I'm familiar
with eating orh jian.

One thing I'll say is that the, uh...
that chilli vinegar is delicious.

And while the oysters
are beautifully cooked...

I mean, they're lovely. Look at 'em.

They're plump.
They are absolutely perfect.

As for the omelette itself,

it's just not been executed...
properly.

I don't think his wok was hot enough

'cause we're not seeing
nice crispy bits here...

Yeah.
..that you normally would.

The chilli ginger vinegar
is divine, absolutely divine.

He could bottle it
and sell it tomorrow

and, you know, be a very happy man.

Alvin had some issues
with getting the wok hot enough.

There is the faintest hint
of wok hei,

and that's something
that we've come to know and love

about wok-imbued food.

It's there.

But I can't...I can't get past
the texture of the omelette itself.

I'm really, really gutted for him.

Hey, Keyma.

Hello.

OK. Sorry.

What's the dish?

An oyster pisca andina.

Who do you want to win
this competition for?

It's me. Uh...

It's a huge example for my kids,
and I'm glad they can see it.

But it's for me - I feel
I've just sacrificed so much so far

that I needed this for me.

(SNIFFS)

ANDY: You right?

Ah...

I've been away from a professional
environment for such a long time,

just taking care of my family
and just giving so much to them.

And then to be here
and prove myself as a person

that is capable to do all of this...

(SNIFFS)

It's that sense of...
you have a person here.

I'm not just a mum
and not just a spouse.

And I just found
some value in myself.

I'm not a super ambitious person.

And then, when I came
to the competition,

it just filled me with
that sense of achievement and...

Oh!

(LAUGHS) Sorry.

It makes me extremely happy
and extremely proud to hear that.

So...
Thank you, Melissa.

I'm sorry.

Do you want a hug?

Come on.

(SOBS)

Thanks.

Thank you, guys. Enjoy.
ANDY: Thanks, Keyma.

Thanks.

There's a lot that's gone
into this dish, isn't there?

I think, like, Keyma
realises the situation.

There's top five that's,
you know, on her doorstep.

There's the fact that
she doesn't like oysters

and nearly spat one out,
you know, a few hours ago.

And then there's the fact
that this dish means so much.

The bones of this dish mean so much
to her on an emotional level.

Yeah.
So, there's a lot going on in this
plate of food before we even eat it.

There's a lot that's gone into
this dish, isn't there?

Make sure you get the...the emulsion.

If I knew that
the contestants wouldn't hear me,

I would give that a round of applause
right now, on the spot.

Yep.

That's unbelievable.

I'm so happy for her.

Mate...
She did it.

It tastes so bloody good.

And it just reeks of oyster,

which I think
is the most impressive thing.

The oyster subtly
pokes its head out in that veloute

from when she cooked down the leeks,
the potatoes, the oysters,

and then drenched
the milk in that liquid.

It's really, really good.

It is phenomenal!

It really, really is.

The oyster cream
has a wonderful contrast

of velvety, rich texture to it.

The potatoes are tender.

The confit leek melts in your mouth.

And then we get to the oysters,

which are her nemesis today,
but also her greatest ally,

because she's cooked them
to perfect justice.

They're tender, plump,
juicy, amazing.

Just incredible that
she has climbed that mountain today,

got to the top of it

and, you know...
and still had more to give.

What we've ended up with is not only
a beautiful plate of food,

but everything that is in it,
in isolation, is perfect.

Yep.
I am so impressed with Keyma today.

ANDY: Well, unfortunately,
for one of you three,

this is where your MasterChef
experience comes to an end.

JOCK: Keyma, we found out today

that there's no love lost
between you and oysters.

We were worried about your dish
at the start,

but our worry was needless.

Because that was
a breakout dish for you.

It was phenomenal.

That was the kind of dish

that we would travel
to the Andes for.

It was a triumph.

Well done. You're safe.

ANDY: Well done, Keyma.

Oh, my God.

This is it. Hold onto it and run.

Thank you. Yeah.

So, it's done to you, Billie, Alvin.

Billie, after the oyster went missing
in your round one dish,

you were determined
to hit the brief in round two.

And you hit it
right out of the vineyard.

The custard was savoury,
silky smooth,

and the oysters on top were the
perfect salty icing on the cake.

Thank you.

Alvin...

Oyster omelette.

It's a solid concept
that rested on execution.

And while the chilli vinegar
was fantastic...

..and the oysters
were perfectly cooked...

..unfortunately...

..the omelette had flaws.

I'm sorry, Alvin.

That's why you're going home.

ALVIN: I'm good.

KEYMA: I don't want...
It's OK.

Alvin, you are such
an important part

of the history of this competition.

And that history has been developed
and deepened this year

by your presence.

Your Malaysian cooking
is second to none.

We have seen an incredible array
of dishes from you this year.

And personally,
I am still devastated

that I missed drunken chicken 2.0.

JOCK: You should be. It was so good.

We are honoured to have met you.

Humbled that you have cooked for us.

It's been an honour and a privilege
to be asked back.

It's been a constant surprise

that every time I cook anything
delicious from my mum's kitchen,

that you guys love it.

I feel like you've just got
this new life

in being able to produce that food
for anyone on this earth

and just feeling that
it's good enough, 'cause it is.

It's the best.
Thanks.
And you do it the best.

And you should be really proud of
getting to that stage

and just being comfortable
in your own skin

and being able to produce that food.

It was awesome to see.

Thanks, Andy.

We have loved it.

Um, but, unfortunately, mate,
it's time to say...say goodbye.

Gonna miss ya.

(KEYMA CRIES)

I'm so proud of what I have
achieved in this competition.

It's such a privilege
to experience MasterChef once,

but I've experienced it twice.

You got a licence for that thing?
I do not.

So, I'm trying not to crash it.

It's been an incredible experience.

DANIEL: Oh, yes, Alvin! Stop it!

Yes, Alvin!

The Alvin walking out of
this competition is a bit
more confident...

JOCK: You actually brought us dish
of the day. Congratulations.

..believes in himself...

'Pork face' is actually
a term of endearment

my entire family used to call me,

'cause I loved pork so much
when I was a kid.

..and unabashedly...

Ah! Ah!

..Alvin Quah.

(LAUGHS)
(CHEERING AND APPLAUSE)

JOCK: Give it up for Alvin,
everybody!

ANNOUNCER: This week
on MasterChef, Australia...

..we're upping the ante
on the Apple Isle.

SARAH: I am a little bit nervous.

This is definitely
going to be a tough
challenge today.

The top five will
be digging deep...

(LAUGHTER AND
EXCLAMATIONS)

Come on. Does it
get any better
than this?

This could be epic.

..to bring exceptional dishes...

JOCK: Like, that's...
proper good.

MEL: It was a
genius dessert

..that will get them
to the finish line.

Captions by Red Bee Media