All language subtitles for masterchef.australia.s15e03.1080p.hdtv.h264-cbfm

NARRATOR: Previously
on MasterChef Australia...

In Jamie Oliver's
15-minute meal challenge...

MELISSA: Come on, hustle!

..the bedlam....

My mind's just going,
"Bluh-bluh-bluh-bluh-bluh-bluh."

(LAUGHS)

..led to brilliance.

You smashed it out of the park.

Well done.
Thank you so much.

JAMIE: You are inspirational
for 24-year-olds around the world,

but also you're a threat
to this competition.

And the top five...

Let's do this together.
Let's see some beautiful cooking.

..were treated to
the cook-along of their lives...

This is a dish that changed my life.

Learn to toss, right?

Life is too short to not be
a tosser. You need to be a tosser.

(CHEERING AND APPLAUSE)

..with Antonio and Jessica winning
the first chance

to cook for immunity.

Tonight, Jamie's parting gifts

come with a double-barreled
surprise.

This challenge, it's a doozy.

Who will win the final spot
in the very first immunity cook?

(CONTESTANTS CHATTER INDISTINCTLY)

WOMAN: Yeah.

WOMAN: Let's try and get through
the day today.

What's gonna happen?

Oh, my gosh!

Day 3. Let's do it.

Let's do it. I'm nervous.

We've just had two absolute
massive days with Jamie Oliver.

Yeah, we got this!
Here we go.

Yee-hoo!

He is just such a legend

and inspired me to go hard
and just smash it.

(CHEERING AND APPLAUSE)

Whoo!
Oh, my gosh.

Oh, my gosh.

(DRAMATIC MUSIC)

Wow!
Ooh, hello!

I'm still on a high.
I got to meet one of my idols.

What's under those cloches?

But I'm also very nervous for today

because Jamie has left behind
some surprises

and I've got no idea
what they're gonna be.

ANDY: Morning, everyone.
Welcome back.

CONTESTANTS: Morning!

This is your last chance to win
a spot in the Immunity Challenge

alongside Jessica and Antonio.

(CHEERING AND APPLAUSE)

(WOMAN LAUGHS)

There's only one more spot
up for grabs.

It all comes down
to what you cook today

using what Jamie left behind...

..under those very colourful cloches.

What do you reckon's
hiding under there?

Larissa.
Pomegranate molasses.

Buh-bow!

Cumin?

Buh-bow!
Oh!

(LAUGHTER)

(LAUGHS)

First things first,
this isn't a bag of snakes.

It is aprons, so white ones off.

And you're all gonna get
one of these.

Come on, thank you very much.
Thank you.

There you go, brother.
(LAUGHS)

Oh, yellow! My favourite colour!

Actually. (LAUGHS) Yeah.

It's got to be an omen.
This is my lucky day.

Well, you're probably wondering
why you're in colour groups.

The colour of your apron
corresponds with

one of those cloches over there.

And underneath each cloche is one
of Jamie's secret flavour bombs.

You must use your assigned
flavour bomb in your finished dish.

Sounds simple, right?

Wrong.

Your particular flavour bomb
will remain a secret...

CONTESTANTS: Oh!

..until 15 minutes into the cook.
No way. No way.

Yes way.
OK?

So the first 15 minutes,
flying blind.

So you'll need to think on your feet

when you find out
what your flavour bomb is.

Oh, wow!

So I have to use a flavour bomb
in my dish,

but I'm not going to find out
what it is

until 15 minutes into the cook.

That's...that's crazy.

Good news is, guys, you can cook
whatever you like.

Your total cook time is 75 minutes.

Only the best dish today...

..will join Jessica and Antonio
and tomorrow's Immunity Challenge.

So use Jamie's flavour bombs to make
your dishes explode with flavour.

Got it?
CONTESTANTS: Yes.

WOMAN: Yep.

Good luck. Your time starts...

..now.

(DRAMATIC MUSIC)

Oh, my gosh.

MAN: Running in now,
I know I've got to guess.

Um, what else do I need?

This challenge, it's a doozy.

I feel so lost.

No, I'm going to take some
self-raising flour.

There's something under the cloche
we're gonna get to see.

It could be sweet, salty, savoury.

But the catch is we've got to wait
15 minutes into the cook

before we can lift the cloche.

It's a risky one
because if I go sweet

and it ends up being
a savoury flavour bomb under there,

then you're screwed.

Talk about thinking on your feet.

Few things in the oven.
I've chucked pumpkin in the oven.

I'm gonna get an anglaise on

just in case
I can chuck it in ice cream.

I've got some stuff here for pasta.

A bit of everything.

So the strategy basically is any way

this flavour bomb goes,
I've got something covered.

Oh!

You know?

I don't want to stress myself out
during that end 60 minutes,

and just go hard in that first 15
and sort of set myself up.

MELISSA: A little bit of
an interesting curveball

with this challenge.

ANDY: Yeah!

Let's talk strategy about what you'd
be doing or not doing

with that first little chunk of time.

I'd be treating this as a 60-minute,
cook with a little bonus 15 minutes

to get started at the beginning.

If you pull something under there
that you've already gone super-far

and pushed the boat out...
In one direction.

"I'm gonna make the most of this
15 minutes," you do not.

Listen, let's be honest.
Jamie's left flavour bombs.

They're not gonna be shy.

It's not like you can just hide it,
you know what I mean?

So you've gotta be prepared.

Only the best dish today...
Yeah.

..is gonna get access to
that Immunity Challenge cook,

so I think it's quite important.

RHIANNON: There's only one spot left
for the Immunity Challenge.

I missed out round 1.

I missed out round 2.

But you know what,

I'm gonna give it a red-hot crack
to win, without a doubt.

So hopefully today's my day.

Well, I'm just starting
with a flatbread,

and because I'm going...

Look, I'm gonna kind of do
some sort of spicy rissole.

I'm not gonna lie, I'm not really
a dessert person,

so I go straight for savoury.

But I'm gonna hold off with spices
until I know this flavour bomb

because that could make
a big difference with rissoles.

I'm hoping it's something yellow,

'cause yellow,
there's turmeric, maybe.

Honestly, the unknown is probably
the scariest thing in this kitchen,

but you can chuck anything
in a rissole

and that's what I'm thinking.

This flavour bomb, I can chuck
whatever I want in a rissole.

My hubby, if I could cook him
rissoles every night,

he would love it.

When Dean goes to work, I pack him
a sandwich with rissoles

and I pack him
all these little snacks

and all sorts of little treats

and make sure it's nice
and yummy for him.

There you go.
Thanks, darling.

See ya.
Have a good day.

See ya
See ya.

my husband and I have been together
for 17 years.

We have five children between us
and we have three grandsons.

OK. Dinner is served!

I show my family love through food.

I show everyone love through food.

Look at you two big boys.

You want some curry?

MasterChef's definitely inspired
my cooking

in the sense that
it's made me want to push myself

out of my comfort zone,

make me cook things
that I wouldn't normally cook,

because my husband, Dean,
loves classic old-style food.

I like a lot of basic stuff, like,
yeah, rissoles and good ol' mash.

(LAUGHTER)
It's just mainly jaffles.

Anyway, I bought a little bit
of Deano to the day.

I just hope and pray that I can
incorporate that flavour bomb in.

I'm gonna just start
by making a pasta dough,

so I think if I make a ravioli

I could possibly make it sweet
or savoury,

depending what's under that.

My strategy for this cook is
let's start at doing something

that I know really well,
which is pasta.

I have no idea what could be
in that flavour bomb,

but I am just gonna wait and see
and hope for the best.

I'm really hoping for chilli

because I know that it
will work well with a pasta,

and it's quite Mediterranean,
which is the way I like to cook.

So I'm hoping for that.

(LAUGHS)

THEO: Arggh!

Get it open, Theo!

Look at that.

There we go.

Today we're playing for a shot
at immunity.

And this is when I think
I can really do something

that will put me above everyone else.

I think I can do it. It's just bread.

My strategy is start two doughs.

Start one savoury, one sweet,
and just, hopefully,

it's got something that I
can work with under there.

If my flavour bomb is savoury,
I can go down the bread path.

And if it's sweet,
I can go down the tart path.

Hopefully, it's not something
that's just completely obscure

that I can't work with.

But I think...I think
that's a good plan to go on with.

I'm clearly obsessed with bread.

Every dish I've made has had some
sort of bread or flour element in it.

I fell in love with making bread

because there's just a constant,
constant drive

to just get that perfect crust,
that perfect crumb,

that...the smell,
everything about it,

it's just...it gives me energy.

I love it.

A few years ago,
I decided to just chase a dream

of learning about it.

I just packed up and left for France
to learn about bread.

I'm an electrician by trade.

But I'm so passionate about food,
whenever I step into the kitchen,

I feel like
that's when I'm my best self.

I think MasterChef will give me
the voice to share with everyone

what my passion is

and make me stand out to the judges.

Thanks, boys.

So get your butter ready
because I'm gonna bread up.

(LAUGHS)

CATH: OK. A few things all together.

In my mind, I'm really confident
flavour bomb's gonna be lemon.

So I'm starting to make
an anglaise for ice cream.

I've made, you know, two savoury
dishes with my first two cooks.

So I just want to explore
something different.

Cath.
Hi!

You went straight for
an ice-cream machine.

You know what? My brain did that,
and that's what it's doing.

What's the strategy?

Well, an ice cream.

What if it's fish sauce?

(TENSE MUSIC)

What would you do?

Um...

No, I don't know.

(DRAMATIC MUSIC)

You may lift your cloches now.

Shit.

What is it, what is it?

Lift it, lift it.

Red miso!
Red miso!

Come on, come on, come on.

Yes!
MAN: Pesto. Pesto.

What a great ingredient.

Harissa.

Alright.

Harissa. OK.

Dijon mustard.
Dijon mustard!

Oh, wow.
OK.

(TENSE MUSIC)

I don't know what's going on.

I was not expecting Dijon mustard.

I'm just thinking,
"Thanks for nothin', Jamie.

"Thanks for nothin'."

Um, what am I gonna do?

Mustard.

My mind is blank.

I don't know what to do with it,

especially when I've already
decided to stick with a dessert.

It just adds that pressure on now.

So this is...

..yeah, this is freaking me out.

OK, think, think, think.
What can I do?

Oh, Jamie, jeez.

Pfft!

Happy, brah?
No.

What did you get?
Pesto.

Pesto?

Pesto probably would be
at the bottom of the list for me.

Doesn't really scream, you know,
Brent's cooking.

Straightaway, I'm gonna get rid of
the anglaise.

Obviously, no pesto ice cream today.

Um...what can I get in that?

And I just don't want to go with
pasta and pesto.

Um...

(POPS LIPS)

Good.

It's time to just pivot, cook,
and see how you go.

I need something
that I can cook quickly,

so I thought squid would be great.

But I'm basically back at,
you know, ground zero,

and got to come up with a dish.

How you doing, Brent?
G'day, g'day.

Hi, mate.
Where's the ice-cream machine gone?

Gone.
Gone!

I was making anglaise,
I was making pasta,

and I'm not using any of them now.

So I'm gonna go with squid,

gonna put it on the hibachi,
slice it up,

basil, um, pesto over the top,

maybe a pangritata or something.

Good pivoting.

That's the experience right there.
A bit of experience.

I reckon you would have fallen into
the trap in your last season

of just going, "Oh, mate..."
Pesto ice cream!

This is a really good idea.
You just got to do it perfect.

Yeah. Appreciate it, Chef.
Thank you.

Good luck, mate.

Squid's something that can,
you know, take a bit of flavour.

It's a quick cook,
but got to really crank it,

'cause this is the last shot
to get into the immunity cook-off.

And, you know, I'm...I'm ready.

Going good?
Yeah, good.

How are you going?
Good!

I am so happy right now because
red miso is gonna work so well

with the pumpkin in a ravioli.

I'm a nutritionist

and I know that fermented foods,
which red miso is,

are really good for your gut health.

So it is something that I have
in my fridge at home.

I started studying nutrition because
I wanted to learn more about food.

My niche is helping people
understand the connection

between foods and nutrients

and neurotransmitters and hormones,

and all of these things
within our body

and how what we consume every day

plays such a big role
in all of those factors.

But everyone's like,
"You're a nutritionist.

"Does that mean you don't
eat pizza and carbs?"

And I'm like,
"That's, like, part of who I am."

Yeah!
Ooh, here it is.

Lasagne.

(ALL TALK AT ONCE)

I come from a big Italian family,

so pasta is in my veins.

(LAUGHS)

I can't not eat those things.

WOMAN: Do you want lasagne?
Do you want lasagne?

CHILD: I want hot chips.

(LAUGHTER)

More yummier.

Oh, OK, sorry! (LAUGHS)

Salute.
Salute.

The pasta dough is ready.

I've got my pumpkin in the oven
and I'm now thinking about

getting my next element ready,

which is gonna be my burnt butter.

I don't need to change
anything in my dish.

So if you're listening, Jamie,
I'm very thankful.

Thank you so much.
You're the best. Love you.

(LAUGHS)

How you going, mate?
Declan.

Gents, how are we?

There's no fish here!
(LAUGHS) I know!

I'm throwing a curveball
at you guys.

What have we got?

As much as I'd love to do
with fishy seafood dish,

I'm doing a ratatouille

and I couldn't be more stoked
with pulling out the pesto.

After all Declan's the name...

Pesto is the game, yeah!
(MEN LAUGH)

MELISSA: Hey, Adi.
Hi. How you going? How are you?

How are you finding this challenge?
Good.

I got Dijon mustard.
Yes, you certainly did.

And I've made filo pastry.

I'm going to use the Dijon mustard
both in the filo pastry

and in the sauce.

Larissa!
Hello.

You got basil pesto.

Totally fine.
Pesto's super-versatile.

So I am gonna make
some yoghurt flatbreads.

I'm gonna do a little lamb situation

with some cherry tomatoes,
little bit of salad

and...pesto.

RUE: Theo, what is it?
Miso.

As I look around at the other
flavour bombs,

I'm pretty happy with mine.

I'm gonna do miso-glazed chicken
on the hibachi

and I'll do a pita and I'll...

Some sort of sauce with it as well.
JOCK: OK, sounds good.

Ya-hoo!

Bread can do anything.

It can be the carrier
of so many things,

but it can also be the hero
of a dish.

It's just the best thing ever.
It warms my heart.

So I really want to impress.

(SMACKS LIPS) Beautiful.

Well, I think we'll
have to contact Jamie after this

and say, "There's mixed emotions

"about the flavour bombs
you left everyone today."

There's some good stuff and then...
100%.

.."Ooh, I don't know
what to do here."

Props to Brent. He had
an ice-cream machine, pasta.

MELISSA: Wow!

He had cubes of pumpkin
roasting in the oven,

and he basically said,
"I've got pesto."

And he's just, like, whole new idea.
Yeah, love that.

I think that's the experience
of last time, eh?

That was definitely, you know,
a strategy we talked about,

that some people
might discard everything

and start again.

What's going on in the back?

You know how we love rissoles.
Yeah.

Rhiannon's doing rissoles.

Hang on a second.

Just, in Australia, is a rissole...

Does it...do you need to crumb it
in order for it to be a rissole?

No, it just needs to be a meatball
that's a bit smooshed.

OK. Literally.

Like a hockey puck of meatball mix.

But that's a meatball,
not a rissole.

But you, no, you cook...
But a meatball...

No, let's agree to disagree.
OK.

See you round like a rissole.
Good luck. Yeah.

It's a meatball.

Dijon. I love Dijon.

I cook with it all the time,

so I'm super-stoked to get that.

Like, seriously,
like, what a game changer.

Oh, my God,

I couldn't have asked for
a better flavour bomb

for rissoles.

Hello, Rhiannon.
Hey, Mel.

What are you doing
to make me enthusiastic

about Dijon mustard today?

I'm doing a dressing with it,
so I'm doing, like, spiced rissoles.

Yum!
With a flatbread.

Roasted capsicum, but just
incorporate Dijon in the dressing

and make it a nice tart,
zingy, herby...

Are we having, like, a little bit
of a sandwich situation?

Yeah, yeah, like,
get the meatball...

Rissole, bread, dressing.

Shove it in your gob.
Shove it in your gob.

I love shove-in-your-gob,
you know, bao buns,

it's just how I am.

Shove it in your gob and enjoy it.

Ooh! Ooh, that's hot.

Not a big fan of harissa.

Not a big fan of chilli or heat.

I would honestly say
I've never cooked

with harissa in my life.

So, yeah, this is...disaster.

How you going, Phil?

G'day, Phil.
Jock, Andy, how are we?

Are you not happy about the harissa?

Not the biggest fan, no.

Really?
I'm not a spicy chilli.

No, I'm, like, lemon and herb
is my base level.

What's the dish?

It's gonna be sirloin steak

on a bed of mashed potato
with a beef and harissa sauce.

What are you...are you just gonna
do, like, a medium-rare steak

and it's cut...

Slice it, yeah.

Jus and then a mashed potato.
Yeah, on the base.

And then try and work the harissa
into another element from there.

Keeping it simple.
You have to do everything perfect.

Mate, this has to be
the best steak, puree, sauce

we've ever seen.

Ever seen.
Ever seen.

Was already struggling with the fact
I've had the harissa.

Now Jock has
kind of put a little bit of doubt

in my mind
if I can even deliver this dish,

which is something that's got me
worried and hit the self-confidence.

But I really need
to get this one right.

Otherwise, I definitely won't
be winning a chance

to cook in that all-important
Immunity Challenge.

CATH: Can't believe my flavour bomb
is Dijon mustard.

I don't know what to do with it.

I saw Cath...

Everyone else ran to the pantry,

and she ran and got
an ice-cream machine.

This is so, like, it's...

Un-Cath.
Yeah, so un-Cath. Yeah, exactly.

I was saying to my daughter that
every day that I'm gonna cook,

I'm actually going to give myself
a hug and just have a good time.

Just relax. (MUTTERS INDISTINCTLY)

Because this is such
an amazing experience

and an amazing opportunity.

Just have fun.

No matter what happens,
just making this decision

and going on this journey,

I don't think my life's
ever going to be the same.

So I am just going to have
the best fun of my life.

ANTONIO: Go, guys. Go!

What are you thinking?

Thyme ice cream.

OK.

I'm committed to ice cream.

I'm not changing.

And then just got
a caramel starting.

OK.

Mustard caramel. Like it.

I have never had Dijon mustard
in a dessert,

but I have a real savoury palate,

so I'm just gonna run with that.

So I've got thyme ice cream
with a honey mustard caramel,

and then I'll do a crumb,
some sort of crumb.

I love a bit of crunch, so I'm
gonna go for a savoury crumb.

Oh! It's scary.

Very scary.

Anyway, I'm just gonna go with it.

Ralph.
Yeah, Ralph.

How are we?

What's going on, mate?
What's that?

Some harissa, some mushroom,
spaghetti.

You got a little bit...
little bit of flour.

Oh, goodness gracious.
Alright, thank you.

ANTONIO: Robbie, are we liking miso?

Yeah?
Yeah.

You look confident.

You know what?

Oh, I wish I got miso.

(LAUGHS)

OK, Dijon mustard, that's a...
that's a banger. (LAUGHS)

(DRAMATIC MUSIC)

Jamie's thrown the curveballs,
but we want delicious dishes

in 20 minutes.

Oh, my God!

So, I'm just trimming it up.

Just get this sort of
thicker stuff off

and then, yeah, it's gonna go
on the hibachi.

I want to show the judges that I can,

you know, think on my feet,

which is something I, you know,
was really bad at in my last season,

be able to just go, "No, not doing
that, no, not doing that,"

and pivoting a different way
completely.

Finishing off this sauce.

Thinking about, like, a quick
pangritata for a bit of texture.

And then the squid's gonna go
on the hibachi very soon.

This dish, it's all about the squid.

It's a very simple dish.

There's not many elements.

Pesto, tomato sauce, squid
and pangritata.

So I'm relying on all the elements
being perfect,

and, you know,
it all humming together.

Flavour bomb. Good old humble pesto.

(TENSE MUSIC)

I think this could be
a winning dish for sure, yeah.

I want to play for immunity.
That's the main focus today.

With only one person winning
this challenge, it's a bit daunting,

because you need to be the top dish,

and there's a lot of good cooks
out there.

I would love a top dish.

I've had a couple of OK cooks,

and now this one needs to go higher.

Hey, mate.
Hey, buddy.

Where have you ended up?

I have ended up with a flatbread,
miso-glazed chicken, broccolini.

Solid. Solid, mate.
Yeah, hopefully. Hopefully.

Flatbread. That's your schtick.
Yeah, it's my schtick.

Loving the sound of this, man.
Thanks, mate, appreciate it.

The red miso already has tones
of smokiness,

but I'm gonna cook it over
the hibachi with the bread

to impart more
of that real smoky flavour,

but then calm it down a bit

with some pickles.

ANTONIO: Yum.
So good.

Come on!

ANDY: 15 minutes to go!
JOCK: Come on!

Let's go, guys!
MELISSA: Come on!

(BLENDER WHIRRS)

MALISSA: I really want
to do well today

not just for myself,

not just to prove myself
to the judges.

But also because this was a challenge

set by Jamie Oliver who is an idol.

So I want to stand out today
and I want that win.

I want this to be a flavour bomb.

I want the red miso to really
come through in the pumpkin.

And I want it to just feel nourishing

and I want you to get
all those spices as well.

JESSICA: Mal, beautiful...
you Italian.

MALISSA: It's what I'm used to!

(LAUGHS)

PHIL: Harissa
is definitely not my jam.

I am making steak and potatoes
with a harissa sauce.

I would love the chance to cook
in the Immunity Challenge,

but, yeah, that harissa
just, like, really stumped me.

I'm not really feeling much more
comfortable with the flavour bomb.

I put a harissa glaze onto the steak

just to add a bit more
of that harissa flavour.

I did add the harissa glaze
to the steak,

which I don't normally do.

But as soon as I flipped it,

I could see that
the crust on the steak

is blackened and charred.

This is really concerning,

knowing that the steak
has been overcooked,

especially with this
being such a simple dish

of meat and potatoes with a sauce.

The cook on the steak
has to be perfect.

I'm feeling pretty gutted,

but I'm not gonna give up.

I'm just gonna grab another cut
and cook the steak again...

..without the harissa glaze and
just do it how I've always done it -

fresh pan, get the heat on.

Yeah, it's never ideal
to have to start an element again,

but if the cook
on the steak isn't right,

it doesn't really matter what
the rest of the dish tastes like.

Let's hope that we can get this
second steak cooked perfectly.

I'll check one of my meatballs.

Yep, they're cooked. Yeah!

I'm really happy with the rissoles.

Now I have to make
a nice, punchy Dijon dressing

just to go across the flatbread.

It's literally just lemon juice,
Dijon, salt, oil,

but I just wanted, like,
loads of Dijon.

I want you to be able
to taste the Dijon

and I want it to be creamy.

I know it's a dish that Deano loves,

but I'm starting to worry
because the dish is quite simple.

Isn't it crazy?
You think you're going OK.

And then it's like, "Wait!"

I don't know.

(INHALES AND EXHALES HEAVILY)

I don't think this has got enough.

So I'm freaking out.

You have five minutes to go!

Whoa!
Come on!

LARISSA: I've got so much to do.

Five max...

You need a hand with anything, bro?

Need me to grab anything?
I'm pretty good, man.

I'm now onto finishing my squid
on the hibachi.

I'm in a mad rush.

Five minutes left.

Um, all the elements are done.

I've just got to put it
all together on the plate.

I think the flavours
will work pretty well together.

Got to present it properly, yeah.

I just want to make it look yummy,

make it look like it's not
thrown on the plate.

JESSICA: Have you put salt in it?
No, I haven't salted it yet.

Put some salt in.
Salt and pepper at the end.

I'm very happy with my flavour bomb.

My pumpkin and red miso
tastes really yummy.

So, yeah, things are looking good.

Get it on the plate!
60 seconds to go!

JOCK: Come on!
MELISSA: Whoo!

Ooh, 60?

Oh, man.

I'm actually looking at my dish,

thinking it looks fantastic.

But how is it gonna taste
to the judges?

It's so unusual and just goes
against everything in your brain,

to make a dessert
with Dijon mustard.

PHIL: We were getting down
to the last seconds.

JOCK: 10!

JUDGES: 9, 8...

Cut the steak, put it on the plate.

..7, 6...

Had a quick look
and then it just hits me.

..5, 4...

I have cut and plated
the wrong steak.

..3, 2, 1!

JOCK: That's it!

(APPLAUSE)

CATH: Oh, how'd you go?

MALISSA: Whoo! Go! Good job!

Good job!
THEO: Well done, bro.

Good job, brother.

PHIL: The steak that
I had cooked second

is the one that is sitting
on the side of the bench

and the one that I had overcooked
and char-burned the top of

is now on the plate that
I've gotta serve to the judges

I'm just absolutely gutted.

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

(APPLAUSE)

Coming! It's a long walk.

You never really know
what the judges are gonna think.

So, yeah, I'm a little bit on edge.

That's pretty.

Melissa, what did you cook us?

I made you pumpkin
and red miso ravioli...

..with a burnt butter sauce.

Red miso was your, uh...
Red miso was my flavour bomb.

Do you like red miso?
I do, actually.

I've got it in my fridge at home.
I've cooked with it a few times.

So I felt like I could incorporate
that into a pasta dish really well.

I thought I was absolutely
gonna hate this.

You've nailed it!

Ohh! Yay!

Honestly, you've nailed it.

And it's the most perfect touch
with the miso

that we could've asked for.

Really delicious.
The brown butter, phwoar, man!

That's a modern Italian dish
in the best possible way.

Really, really loved it.

Two things.

One - I now believe you when you say
you have red miso in your fridge

because clearly you
know how to use it.

And the second thing - Jamie Oliver
would be absolutely stoked

at what you did with his flavour bomb

because that is a perfect dish.

Well do.
Thank you so much!

Nice one, Malissa.
Thank you! (LAUGHS)

I'm blown away.

When they said that
Jamie would be proud,

I was like, "I've done
my job in this kitchen."

(LAUGHS) "I've made
Jamie Oliver proud."

Ooh!

I'm so happy! Hah!

Next up, Theo.

(APPLAUSE)

MELISSA: Hello.
THEO: Hello.

What's the dish, mate?

Red miso and honey-glazed chicken

with pita and pickled cucumber.

We all love bread
with any kind of meal,

so should we put it on?

Yeah.
Look at that.

That's stupid.

(LAUGHS) I know, I know.

The chicken was succulent, smoky,
perfectly seasoned.

By using miso as the seasoning
and the marinade,

it's added this savoury depth
that brought the chicken to life.

Really, really good work there.

It goes without saying
the bread is amazing.

Mate, you're the...
You're the bread guy.

You're the bread guy, man.
You're the bread king.

Thanks, guys. I appreciate that.

That's your best one, by the way.

It's a little...a little secret
weapon there, mate, I've gotta say.

Well done.

Thank you. Appreciate it. Thanks.

They loved my bread.

And who couldn't love the bread?
It's the best.

Next up, it's Phil!

PHIL: Taking the dish
up to the judges...

..I just want to get this done
and out of the way

because this is not
gonna be a positive one.

Phil, what's the dish, please?

Steak and mashed potatoes
with a harissa sauce.

Let's talk about the harissa,

because you did not
like that, did you?

No, my mouth is still burning.

Probably wasn't
my finest day in the kitchen.

OK.

How'd you want the feedback, mate?

Light and fluffy
or clear and severe?

NARRATOR: In the mood to cook?

MasterChef-approved recipes
on 10 play.

How'd you want the feedback, mate?

Light and fluffy or clear and severe?

Just give it to me, Jock.
I know it's coming.

With the steak, it's kind of
on the medium-well side of medium.

Um...

And I actually reckon
you got good flavour

from the harissa into your sauce.

I quite like it. Um...

But as a dish, you are gonna have
to take the bull by the horns

and move away from safety,
meat and potatoes and vegetables...

..and start cooking

because you're not gonna be
around for long if you don't.

OK.
ANDY: Good luck, Phil.

I appreciate it, guys.
Thank you, thank you.

I am just absolutely gutted,

but I'm gonna take this
as an opportunity

to make today's cook that kind of

'phoenix rising from the ashes' cook
and move forward.

Rhiannon, let's eat your rissoles.

Oh, righto!

(APPLAUSE)

Yeah, it's rissoles.

Good for Deano up in Townsville.

But is it gonna be good enough
for the judges?

There you go.

(WHISPERS) It's a meatball.

ANDY: What's the dish?

A spicy rissole/meatball...
(LAUGHS)

..with flatbread.

Don't give... No!

(LAUGHS) OK, sorry.

That's a rissole.
Yeah!

(MELISSA LAUGHS)

(LAUGHS)

Rhiannon, I really love it.

Oh!

I think you've done a great job.

I mean, I like a rissole
at the best of times.

The flatbread is really good.
It's got a nice chew to it.

The Dijon mustard
in the dressing's perfect.

Really nice touch.

As a concept, loved it.

I thought it was really fun

seeing another part of your
family lifestyle going on here.

Delicious.

And you used the challenge
ingredient to good effect.

The flavours are so generous.
Thank you. Perfect.

This is good.

Very, very good.
Yes!

Thank you.

Whoo-hoo! Happy with that.

Next up, it's Declan.

Ooh!

I've made you guys
ratatouille with pesto.

The flavours are great.

You've used Jamie's
flavour bomb perfectly

and I love that.

Adi!

ADI: I made filo pastry cigars

with a honey Dijon mayonnaise.

ANDY: The filo is great

and the Dijon sauce
was light and fresh and zingy.

Really good idea here.

MELISSA: Robbie.

Your flavour bomb was...?
ROBBIE: Miso.

Snapper with miso
and mushroom cream sauce.

It has a variety of flavours,
colours and textures going on

and those things, we do look for.

Really great work.

ANDY: Next up, Ralph.

So my flavour bomb was harissa,

so I made a fettuccine pasta
with harissa sauce.

JOCK: It actually
has this comforting...

As if it's a long,
slow-braised ragu.

I'm kind of digging it.

Thank you very much, guys.
Appreciate it.

Ooh!

Next up, it's Brent.

Walking the plate up to the judges,

it's always nerve-racking.

But I think I've done enough,
I've put so much flavour into it

so, you know,
hopefully they love it.

Your curveball was pesto.
What's the dish?

Grilled squid on a tomato sauce

and then pangrattato.

You were going hard at the beginning.
Yeah.

Ready to go any way, right?
Everywhere, yeah.

So you had pasta dough...

I had pasta dough.
I had an anglaise ready to go.

For ice cream?
I like that strategy, though.

You ended up going with squid.

Yeah.
Got it.

I wanted this to be perfect,

but the squid, it's a bit under.

Oh.
Yeah.

Just... Damn! Damn.

Really good work
apart from the squid.

The rest of the dish
is, like, teeming with positives.

So tasty. Great seasoning.
Great balance.

So, mate, right direction.
Yeah, sweet.

Bit of a hiccup.
Yeah.

Don't worry about it. Well done.
Awesome. Thanks, guys.

Nice one, mate.

Besides the cook on the squid,

it was overall
a really good cook for me,

being able to find a direction

once I found out what
the flavour bomb was.

So that's a tick in itself.

The next dish we would
like to taste belongs to Cath.

(APPLAUSE)

CATH: So I'm the last one
to be tasted.

I wonder what they're going
to think of my dessert

with this ridiculous
flavour bomb, Dijon mustard.

So I could just feel
my heart beating really fast.

What's the dish?

CATH: A thyme ice cream

with a savoury crumb

and a honey mustard caramel.

Like Phil, I'm gonna
give you the option -

do you want...do you want
the light and fluffy feedback

or do you want
the clear and severe feedback?

Oh, clear and severe.

Oh, what?!
Knew it was coming!

Oh, come on, now!

(CHEERING AND APPLAUSE)
Oh, really?

Oh, man. Stop it! What?

That is a dessert that you could have

in a top restaurant
around Australia today.

Oh, wow.

The balance and level of flavour
in there was genius.

You get the Dijon mustard.

It's like a...it's like
a little French hint.

And then the thyme sweeps in

and then the dairy
and the fat of the ice cream,

the richness, the texture
that's in the ice cream

then just washes over your tongue.

It's beautiful.
Wow.

Wow. Wow!

Congratulations. Well done.
That's a belter.

Oh, wow!

Jamie Oliver would
be so proud of you.

I'm sad that he's not here
to try this...

Wow!

..because I think when he came up
with the idea for this challenge,

that's what he was hoping for
and you've given it to us.

Yes!
Oh, thanks, Andy.

Like, yes! Honestly.
Yes!

This is what this place is for.
Wow.

Pushing you so far away
from your comfort zone

and finding a new thing,
a new level of success.

Keep going! That was epic!
Yeah!

Whoo!

(LAUGHTER AND APPLAUSE)

Oh, yes!

I am dumbfounded.
I am absolutely flabbergasted.

Oh, man!

Thanks, Phil.

Wow.

MELISSA: Well, I wouldn't
be surprised if Jamie received

a few strongly worded
letters from you all...

..because he certainly
kept you on your toes today.

But there's only one spot left
in tomorrow's Immunity Challenge,

so let's find out who secured it.

There was some promising dishes
out there today.

But...

..it came down to two dishes.

First Malissa.

(CHEERING AND APPLAUSE)

You served us the perfect bowl

of pumpkin and red miso ravioli.

The next was cooked by Cath.

(CHEERING AND APPLAUSE)
Oh, thank you! Thank you.

Thanks. Oh, wow.

What can we say?

How about wow?

(LAUGHTER)

Both your dishes,

they were incredibly good.

So good, in fact,

that we really struggled
to make a decision, didn't we?

Yeah.
Yep.

So this is MasterChef:
Secrets & Surprises.

So we're putting you both through!

(CHEERING AND APPLAUSE)

(BOTH EXCLAIM)

Thank you!

Oh, wow! Wow!
That's crazy!

You're joining
Antonio and Jessica tomorrow

in the very first
Immunity Challenge of this season.

ANDY: Yeah!

(CHEERING, APPLAUSE)

Not exaggerating when I say
immunity this year

is more powerful than ever before.

You're in for one hell
of a challenge.

So rest up, put your feet up.
We'll see here tomorrow.

(ALL CHEER)

Wow. That's special, isn't it?
Oh, I know!

That's awesome.
RHIANNON: Oh, far out.

That is so cool.
So good.

Wow!

NARRATOR: Tomorrow night
on MasterChef Australia...

Shannon Bennett!

..Shannon is back...

Oh, it's Shannon!

..and he brings his fridge.

(ALL EXCLAIM)

CATH: Shannon Bennett
is not the average person,

so this is not
the average person's fridge,

but I want immunity from Sunday.

WOMAN: Oh, no, the bag's on fire.
MAN: You're on fire, Cath.

Plus, for an extra
level of immunity...

The only thing that
stands between you

and that immunity pin

is whoever walks
through those doors.

..they'll need
to beat the chef.

He is
an absolute beast.