All language subtitles for MasterChef.Australia.S15E06.1080p.HDTV.H264-CBFM

NARRATOR: Previously on
MasterChef Australia,

was a trip down memory lane.

MELISSA: Under these cloches are our
favourite childhood ingredients.

Round 1
got the creative juices flowing.

ANDY: Come on, guys!

Roast pumpkin
coated in a Vegemite crumb.

That's just so intense!

JOCK: Ooh, risotto. Hello!

Your meat and one Veg...emite dish,

that is delicious.

JOCK: The sponge was beautiful.

I loved it.

MELISSA: Nice work on the chicken.

Beautifully cooked,
really succulent and tender.

NARRATOR: Then the bottom three

gave us a glimpse
into their own past.

I really feel like this plate of
food does show us who Robbie is.

But in the end,
Andrea said arrivederci

to the MasterChef kitchen.

JOCK: Andrea, everybody!
(CHEERING AND APPLAUSE)

ANDREA: This experience

makes me so much stronger
that it's unbelievable.

Tonight, it's the first mystery box
of the season...

WOMAN: We're all just freaking out!

..from one of our very own
homegrown heroes.

(BRIGHT MUSIC)

(CONTESTANTS CHATTER)

Alright, Robbie, it's a good day.
I reckon it's gonna be a fun day.

It's a good day, it's a fun day.

(DRAMATIC MUSIC)

Let's have fun.
Let's have fun.

Yay!
(CHEERING AND APPLAUSE)

JOCK: Morning.
Morning!

(CHEERING AND APPLAUSE)

Hello, mystery box.

Mystery box!

Oh!

I have always loved watching
the Mystery Box challenges from home

when I'm sitting on the couch...

Hello!
CONTESTANTS: Hello!

..watching how these awesome
home cooks

put together some of these
amazing dishes.

Ooh!

I cannot wait to see what flavours
and ingredients

are gonna be under this box today.

Welcome to a brand-new week
in the MasterChef kitchen.

As you can see, a couple more
contestants are missing today.

COVID strikes again.

But in lighter news, you guys have
survived your first elimination!

(CHEERING AND APPLAUSE)

And right in front of you
is your very first mystery box.

To add to the excitement,
every day this week

we are bringing back our most
successful past contestants

to impart a little bit
of their wisdom.

Far out.

That's right.

They're going to share their
MasterChef secret to success.

(LAUGHS) Oh!

And what better way
to kick off the week

than with a very special guest

to set this mystery box
right in front of you.

She has been a part of
this competition

since its very first season,

and she's back
to show you how it's done.

No way.

Please welcome the one and only...

..Poh Ling Yeow!

(CHEERING AND APPLAUSE)
Hi! (LAUGHS)

Hello!

Poh's wonderful.

I have watched a lot of her shows.

I've read her cookbooks.

Hello, hello, hello!

I also know she is the pastry queen.

Hello!
JOCK: You look amazing.

I just need to learn
how to cook like Poh. (LAUGHS)

MELISSA: So nice to have you here.
You know what?

Whenever I'm in here,
it's so electric.

JOCK: It's not a bad thing.

Like, I can just cut it
with a knife, yeah.

(LAUGHTER)

Poh, this season is called
Secrets & Surprises.

This week...
Yes.

..is called the Secrets to Success.

So give us a couple of secrets
to your success,

because it all started here.

I think the thing that is most
important is to really soak up,

like, every minute you have
in this kitchen.

OK.

You will never have an opportunity

to be away from all the distractions
of life

and be able to entirely focus on food
like you are right now.

I think if you tap into something
that is totally authentic...

Yeah.
..it's there forever, you know?

Yeah.

It's not external, it's internal.

And if something doesn't go right,

you have to be ready
to just shift gear,

and I think that's one of
the secrets for sure.

You've stayed true to yourself.

Like, the Poh that we've seen
in season 1

is still the Poh that's standing
in front of us today.

Still looking in the oven.
(LAUGHTER)

You know what, to this very day...
(LAUGHS)

..if anyone's got something in the
oven right up until the last second,

it's called 'doing a Poh'.

A Poh... The Poh-sition.
(LAUGHTER)

Poh really inspires me.

She is such a talented woman.

She has done so much with her career
post being on MasterChef Australia.

So I really admire
everything she's about.

Alright, everybody,

Poh has set today's mystery box.

There's a thread through my cooking,

and the thing that floats my boat
the most

is food or dishes
that basically speak

of the industriousness
of old matriarchs,

food that you can make
out of not much.

So that's what today's challenge
is about.

My mind is going crazy.

Contestants, lift your lids now.

(CONTESTANTS EXCLAIM)

Oh, gosh. (LAUGHS)

WOMAN: Whoa.

Lifting the box, it's just staples.
(LAUGHS)

Whilst this underbench staple
is all, you know, beautiful...

(LAUGHS) ..what am I gonna
do with it?

Poh, what are we looking at?

You're looking at pantry staples.
(LAUGHTER)

(LAUGHS)

Oh.
Oh, my goodness.

That's right,
it's the underbench staples, guys.

Poh, would you like to show
these guys

what you did with that underbench
plus one lemon?

Mm-hm.

(SUSPENSEFUL MUSIC)

ANDY: Ooh, yeah,
I remember that one.

Ooh.

This is my lemon meringue cloud cake.

That's crazy.

So we now know what Poh's
capable of with just one ingredient

plus the underbench staples,

but you guys
are very, very lucky today

because you get double that.

You get to choose two ingredients.

Love that!

..from our delicious pantry!

No way!
Awesome!

And we're also gonna give you
75 minutes today.

We're just looking for
the best dish.

And whoever cooks that,

they'll go straight into this week's
Immunity Challenge.

So there's no bad news, but we want
to see some delicious dishes.

That means reaching for the stars.

Alright, guys, you have 75 minutes.

And your time...

..starts...now.

Go!

(NERVOUS LAUGHTER AND EXCLAMATIONS)

WOMAN: Go, go, go!

I'm still kind of formulating
what I'm gonna do.

I mean, Poh made that cake
with just one lemon.

Hm.

I'm loving being inspired by her,

but I realise these two ingredients
are just so important to get right.

Is there cinnamon myrt...
Uh, cinnamon myrtle?

I see the cinnamon myrtle
on the shelf

and I think that would be perfect.

I'm gonna...gonna be self-sufficient
and get it myself.

It would be that cinnamon flavour,

but also a little bit earthy
and beautiful.

But I'm not quite sure
what's gonna work with it,

so I'm going through my options.

Ooh!

Well, first-ever mystery box
for the season,

and, Poh, I reckon you set them
a hard one.

Yeah, I know, but I think
it's a good tone to set.

Because I feel like, over the years,

everyone's run away with fancy,
and we need to get back to basics.

It is a little bit of a luxury
that they do get to choose

their own two ingredients.

It's not just two
from the mystery box,

so you can be
a little bit strategic about it

if you go in there
with a clear head.

Any speculations on what we'll see?
I think we'll see some pastas.

It's been a bit of a trend,
like, this crop of contestants,

they are pretty pasta savvy.

I see Phil there doing a...

He's got the ice-cream machine out.
Oh!

We haven't seen a...
Well, we saw a tiramisu from him.

But, yeah, we haven't seen
an ice cream from him yet,

so I'm pretty...pretty keen
to see what's going on.

Definitely knowing today that the
chance to cook in the immunity cook

is one in seven
is a massive confidence boost,

because it's only six other dishes
you gotta try and get ahead of.

They did give us two ingredients
to go with,

so I'm gonna grab some chocolate
and some vanilla from the pantry

and I'm gonna make a chocolate
brownie and vanilla ice cream.

I've just got to get motoring,
get this ice cream on,

get that in the churner
as quick as possible,

then get the brownie done

and get that in the oven,

'cause that's gonna take
some time to cook.

And then I'm gonna figure out
what I can add to the dish

to elevate it and balance it out
as much as possible.

Oh! I squeezed myself! (LAUGHS)

You OK?

Yeah, I just squeezed orange
in my eyes.

Oh, no!
(LAUGHS)

Malissa.
Hello!

This is Poh.

So nice to meet you!
So nice to meet you too.

I was at the markets
a few weeks ago,

and you were sitting on the bench
eating something.

My boyfriend's like,
"Just go say hello to her."

And I was like, "I can't. I'm just
gonna stare at her instead!"

But now you're
officially acquainted.

Now we're friends, so that's fine.
Now we're friends.

May I ask, inquiring minds
wish to know,

you've chosen, I can see,
mascarpone and oranges there.

What's the dish?
I love those ingredients.

I'm gonna make cannoli
with the mascarpone in the centre.

Ooh!

It's all about that
really beautiful crunch.

Yes.

And the structural integrity
of being able to hold

those beautiful fillings.

And light.
And light.

Yeah, light, crispy, crunchy.

They're all the things
I'm aiming for today,

so I hope I can get them right.

Beautiful.
I want to impress to you today.

I want to impress you, yes.

Also gotta say,
I love your shoes, Mel.

They are great!

(WOMEN LAUGH)

GRACE: I'm feeling excited, actually.

I feel like often at home
you're cooking

and you don't have too much
in the pantry,

you do have to be creative,
so I really do like this challenge.

I'm gonna do a savoury waffle.

I'm gonna be adding salmon roe
and chives

as my two extra ingredients
that we can pick from the pantry.

This is how I would normally make
my waffles at home,

but given that this dish
is quite simple,

I'm trying to do as much as I can
to just fill the blanks

of what we don't have
in that underbench pantry.

Ooh, chives. Yum. hello!

So I go for the really
aromatic chives,

and bring a beautiful flavour
to those waffles.

The salmon roe, of course,

brings this really interesting
and unique texture to the dish.

It is quite a simple dish,

but I'm really hoping that
the flavours all work together well.

The two ingredients that I've chosen
are miso and lemon.

I'm going to make
a miso pepper pasta.

This is my first time making pasta

in the MasterChef kitchen,

so I hope it's good. (LAUGHS)

Feeling good.

The mystery box
is some of the ingredients

that I use when I'm at home
just to make up a quick meal,

so I've decided to choose
two ingredients

of parmesan and reggiano

just so that I can use that
to make my cacio e pepe.

I'd be nervous
'cause Poh's in the house,

and it's 15 minutes down,
one hour to go!

(WHOOPING AND APPLAUSE)

MELISSA: Come on!

So far in the competition

I've been really afraid
to do dessert,

but I'm really inspired by Poh.

It'll be good with some sugar.

So today I want to push myself
to make a dessert.

Hi, Adi.
Hi, guys.

Hi, Poh!
Hi!

How are you? I'm Adi.
It's nice to meet you.

So nice to meet you too.
What are you making today?

Oh, look, I'm not a dessert girl,

but I'm doing Portuguese
custard tarts.

(GASPS) They're my favourite!

Yeah, I love them.
I love eating them.

75 is a pretty tall order

to be making Portuguese
custard tarts.

You do need a lot of time.
Yeah.

How are you going with everything
so far?

So far, OK.

I've infused it with cinnamon myrtle
and star anise.

OK, so those are the two things
you chose.

Great.
It all works in theory. (LAUGHS)

How long would you normally leave
to make a custard tart like this?

Um, probably...
Yeah.

I'm gonna be honest. I haven't nailed
my Portuguese custard tart yet.

(TENSE MUSIC)

Yeah.

But the thing that I would
worry about with this

is that you want it
to be super crisp.

Yeah, yeah, absolutely.
Right?

So I'm starting to have some
misgivings about my whole dish now,

because dessert is not my area
at all.

Any confidence that I had in
my cook has gone out the window,

because if Poh can't pull this off,
then I cannot pull this off.

So now I'm sweating.

I can see a lot of the pantry basics

doing some hard work here.

Yeah.

What's this I'm hearing
about miso pasta?

Yeah.
Good news is it's gonna stick out.

It's good, isn't it? (LAUGHS)

I'm starting to have some misgivings
about my Portuguese custard tart.

Because if Poh can't pull this off,
then I cannot pull this off.

Five, four, three and a half.

Just looking at the clock, there's
not enough time to faff around,

so I just need
to keep going forward.

Please cook.

Please cook.

OK.

What sauce are you doing?
Carbonara.

I've got bacon
and the parmesan cheese.

So, making carbonara.

Having Malaysian background,
the Aboriginal, the TI,

so, we do lots of
stir-fries and stews,

but I've never done any of this
sort of stuff before.

So I think back home
they'll be laughing at me,

like, "Come on, now,
what are you doing?

"You're an Asian cook

"and you're going making pasta."

Hey, Maliss.
Yeah?

It's not coming together.
It's not coming together?

Put a little bit of water.

Lucky I had a real good friend
behind me, Malissa. She can cook.

She's a very, very good cook.

She's very intelligent
and she listens.

Maliss, Maliss,

how long should I let
that pasta sit there for?

Did you wrap it?

She's gonna be a threat
for this whole competition.

Malissa's the one that
I'm more worried about

than anybody else,
'cause she's been at the top

since she's....we've been here,

and she can do different dishes.

I think it's the Italian in there,
I think.

Yeah, put them in. They'll only
take about 3-4 minutes to cook.

Alright?

Yes, yes, yes, yes, yes.

Anglaise is done,
in the ice-cream machine, churning.

And I feel like
a real MasterChef contestant

now that I have ice cream
in the churner.

Just waiting for it to churn.

So fingers crossed that comes
together in time as well.

It should be OK.
It's the brownie I'm worried about.

The brownie, it's gonna take
at least 40 minutes to cook,

and I'm gonna have at least
10 minutes to get that cool

before I can cut into it.

So this has got to get into
the oven in the next 3-4 minutes,

or I'm in serious trouble.

(MURMURS)

I don't think I'm gonna have any time
to taste everything together.

I've got to get the ice cream into
the freezer so that's ready to go.

I'm gonna have to wait
till the last second,

pull this brownie out,
cut it and put it on the plate.

Ohhh!

You have 40 minutes to go!

Whoo!
Come on!

Whoo!

Go, guys!

I'm just getting my cheese mixture,

and I've already toasted off
my peppers

and crushed them
for my cacio e pepe.

I've made this a few times.

Very quick to make
and always delicious.

I'm going for, like, a miso-pepper
kind of, like, kind of vibe,

and then some nice thick pasta.

I cook this at home,
so it's a bit of a house fave.

(LAUGHS)

I'm just getting
my mascarpone whipped cream ready,

and then I just have to roll out
my cannoli shells and then fry them.

So I'm looking good for time.

Just got to
make sure I get them done.

Malissa.
Hello.

Hello! How's it going?
First question.

Yes.
Do you like my shoes?

They are beautiful!
Thank you.

You got a good sneaker collection.
Now we got that out of the way...

Now we got the shoe out the way...
Cannoli.

Yeah, I'm making cannoli, yes.

So I've done a mascarpone whip
for inside.

I like a loaded cannoli.
Yes, so do I.

And I think a lot of the time,
the sort of...

The nice, right, the classic nice?
Yes. Yeah.

Which is great. But I love
being surprised, right?

So, like, something that's
hidden in amongst that mascarpone

that's like, "Whoa!"

Makes...like, makes us pay attention.
Yeah. And secret too.

Yeah.
A little secret surprise.

Ooh, a little secret!

But that's how, if you
want to stick out in the crowd,

classic's probably not gonna cut it.

Yeah.
Yeah. OK.

You got it.
Beautiful.

Thank you.

Jock is talking to me
about secrets and surprises

in the cannoli shell.

And at this point I'm thinking,

"How can I
to do something like that?"

Like, I need to get thinking.

Gonna make this all happen. (LAUGHS)

(GASPS) Ooh!

She's got a smile on her face.
GRACE: Yoo-hoo! (LAUGHS)

It's waffles.
Waffles.

Took chives, obviously,
and salmon roe.

Chives and salmon roe.
Hello. (LAUGHS)

Bold move.
Yeah.

I would never have gone for them,
but I'm glad that you did.

But also I don't think
we've seen anyone make waffles

with the underbench either.

No, virgin waffle experience.
Oh, hello! (LAUGHS)

That's pretty good.
Thank you.

You're sticking out already.

Yeah, I'm having so much fun.
That's good.

This is, like, I love that...
I-I cook basic food at home.

Cook basic food at home?
Yeah!

Someone's...
Yeah, I'm like...

I'm like, "Ooh, I'm not paying for
the shopping. Hello, salmon roe."

(LAUGHS)
How are you gonna present it, then?

Because are you gonna keep these,
like, quite large?

I'm gonna do some ricotta on top,
and salmon roe, chives.

I love this idea. This is great.
Sounds great.

Thank you.
Make enough for everyone.

Yeah, I will, thank you.

Nobody has ever cooked them waffles
in the MasterChef kitchen,

and I'm hoping that it works out
in my favour.

Oh, yum!

How's the brownies coming along?

Yeah, it's still going, mate.

It's gonna be tight.
It's gonna be tight.

Thanks, mate.

(SPIRITED MUSIC)

JOCK: I think, like, forcing them
to use the underbench pantry

and think about it is one thing,

having you in the kitchen
to inspire them,

I think, is bringing the best
out of them.

POH: You think?
Yeah, I do.

Totally.
Look at Grace on the back bench.

Waffles. Come on!
ANDY: Yeah.

I don't think...

We've never seen anyone make waffles
with the underbench pantry.

No.
So I'm like, "This is good!"

MELISSA: Yeah, savoury, waffles,
bit of caviar on top.

Delicious! Colour...
Bougie brunch.

MELISSA AND POH: Bougie brunch.
Yeah.

Order up. I'm in for that.
Sounds good.

What else are we loving?
Portuguese tarts.

Will love them if they're amazing.
If they're amazing.

Yeah.
I...

Like, Portuguese tarts
are hard to do.

I can't do them.
They're hard to do.

Yeah, yeah.
It is so difficult.

You know
what happens to me all the time?

The custard explodes. (LAUGHS)
Yeah.

Watch for exploding custard.
(LAUGHS)

Speaking of difficult pastries

that, if executed well,
can be winners, cannoli.

I love a surprise in a cannoli
because I've eaten so many of them.

I used to like doing that,
hiding things.

For my extra two ingredients
for this Mystery Box challenge,

I chose mascarpone cheese
and orange.

Originally, I was gonna
try and candy some oranges,

but I've decided
I'm gonna make an orange curd.

Jock wants a little surprise.

My surprise is gonna be
my orange curd,

which I'll put in the centre
of my cannoli.

Hopefully, that's a nice surprise.
(CHUCKLES)

Listen up, you've had 45 minutes,
30 to go.

ANDY: Come on, gang!
Come on, guys.

Got this! Got this!

Whoo! Let's go!

My tarts in the oven,
like, please cook, please cook.

If my tarts go as badly as everyone
thinks they're going to,

then I'm gonna need to have
something else

that I can serve to the judges.

And so I start making
another bit of custard

that I can quickly get into
the blast chiller,

and hopefully make a creme Catalan.

Adi.
Hi.

That was such a, like,
a despondent 'hi'.

What's happening?
It's in the oven.

Oh, you're doing the Poh-sition?
I'm doing the Poh-sition.

(CLOCK TICKS)

Freaking me out.
That's actually looking pretty good.

I think it looks...

I think it looks promising.
Thank you.

We'll see.

(TENSE MUSIC)

PHIL: Ugh!

My brownie is in the oven.

And I'm not sure
it will have enough time to cook.

(CLEARS THROAT)

And I've got my vanilla
and cacao-infused ice cream

in the churner.

I've added
the cacao and vanilla mixture.

But I don't really have that flavour
that I want in the ice cream

that's really gonna cut through the
richness of the chocolate brownie.

I think maybe there's just some way
I can elevate this a little bit,

but unfortunately,
I can't pick more ingredients

'cause I've already chosen two.

(SIGHS)

I don't know how
I'm gonna save this ice cream.

So, the plan is to make a vanilla
and cacao-infused ice cream.

(SIGHS)

But I don't really have that flavour
that I want in the ice cream.

That's really gonna cut through the
richness of the chocolate brownie.

Like, where can I get flavour?

But unfortunately
I can't pick more ingredients.

Ugh!

My brain is going a bit
all over the place.

But I'm thinking, like,
smoke and fire.

Straight down to the equipment shelf,
grab the smoking gun,

get some wood chips in there
and pump it into the ice cream.

(TENSE MUSIC)

ANDY: Vanilla and smoke. Don't know.

Second-guessing myself now.

Like, is this the right ice cream,

is it the right flavour,
is it gonna work?

And I can't taste it all together
until the end.

Getting there,
getting there, getting there.

I'm feeling pretty confident.

I've got 20 minutes to go,
my pasta's drying,

so once you get close to time,

just need to boil the pasta
and put the dish together.

Looking good!
Oh, thank you!

I'm excited to show them
the miso pasta dish.

What I'm going for is, like,
a peppery, umami, lemony...

Just yummy. Yummy goodness.

I never made pasta before,
so learning new techniques today.

For the carbonara,
I've made fettuccine

and I felt a bit proud of myself.

I was like, "Wow, you know,
I've done it."

I started warming up the bacon

to get the warmth
and the flavours of the oil,

mixing the egg and the parmigiana.

At this stage,
I'm really happy about it.

Guys, hope your plans
are well underway!

You have 10 minutes to go!

(JUDGES YELL ENCOURAGINGLY)

ANDY: Come on!
10 minutes!

PHIL: It's gonna be tight,
it's gonna be tight.

Oh!

Honestly, Portuguese custard tarts,

you need to have really flaky
puff pastry,

and that custard needs to be
almost charred in black spots

on the top.

If it doesn't look like that,

it doesn't look like
a Portuguese custard tart.

I need to pull them out
with about two minutes to go

so that I can plate up,

but I'm just trying to give them
as long in the oven as I can.

How's it looking?
I'm a bit worried about the pastry.

It hasn't exploded.
No, it hasn't exploded.

I'm getting the spots on top.

But I'm a bit worried that
the pastry's gonna be blond.

We are Poh-ing. Wow!

Mel comes and joins me.
Andy comes and joins me.

Everyone is assuming the Poh-sition.
Yeah, I know, the Poh-sition.

I think you did
the right thing by cranking.

I want to see the top of the custard
get those charred black bits,

and the tart pastry needs to
be fully cooked through.

Hopefully, you know,
I've got six minutes.

ANDY: Come on, gang!

Top dish! Top dish!

(TENSE MUSIC)

Crunchy. (LAUGHS)

So I taste the waffle
that I've cooked

and I can taste all the flavours
that are in there.

Hello, expensive treat.

It's got enough salt in it

that I'm being careful to not
off-put with the salmon roe

that's about to
come on the top of it.

Good?
Mm.

I'm feeling happy
with how it's coming together.

Grace. I'm just in time.

Can we have a little, uh...
GRACE: Yep.

..a little preview?
Are you happy?

Yeah, I mean,
it's like a very expensive

little treat I'm eating here.

(LAUGHS) Ooh, thank you.

I'm excited about this one, Grace.

I'm excited about it.
Thanks, Jock. Appreciate it.

Is it gonna be our top dish?
Yes!

Look at the confidence. I love it.
(LAUGHS)

I know. I love it.

Don't say anything. Let's go.

Tell me everything with your eyes!

(LAUGHS)

I mean, Poh's got
the most beautiful,

delightful smile on her face,

but it's not giving me anything.

(LAUGHS)

(TENSE MUSIC)

PHIL: The ice cream
should be done churning.

I'm just working on my caramel sauce
now at the minute.

Unfortunately, I can't speed up
what's happening in the oven.

Oh!
Nice?

Lovely.
You like it?

Oh, it's yummy. Oh!

That's all that matters
to me, Robbie.

As long as you like it, mate.
I like it. (CHUCKLES)

I like it.
(TIMER DINGS)

That's all you gotta
worry about, brother.

Buzzer goes off, I jump over to
the oven quickly to check the brownie

and it's cooked.

Just such relief, such excitement.

I take it out and get it onto a
wire rack, shove it into the fridge.

I can't cut into it at this stage

because it's still too hot.

I need to give it those
couple of minutes to cool.

ANDY: Come on!

Been the best cook ever.
I love this.

MALISSA: So I've made
this orange curd.

But now I have

so much to do in so little time.

I need to get
my cannoli shells cooking.

Will they be crispy?
Yes, they will.

I hope so.
You know you've only got 4 minutes?

I know. It's OK.
A couple more minutes.

Is there a plan B
if you don't get these finished?

Um, we'll be good. We'll be fine.

(LAUGHS NERVOUSLY)
Trying to stay positive right now.

I am stressing out.
I've got 4 minutes to go.

I have nothing on my plate.

I don't know if I'm gonna
get this dish finished.

ANDY: Three minutes! Come on!
JOCK: Let's go!

MALISSA: Oh, my gosh. Oh, gosh.

The vanilla and cacao-infused
ice cream has finished churning.

Pop it open, let the smoke
clear out and give it a taste.

Just that smoke is front and foremost
and that's all I can taste.

MAN: Oh, come on!

The caramel is in the jug,
ready to go.

I have to get the brownie out of
the fridge, cut out a nice square,

get it on that plate
and that it is, we are done.

I didn't have that time
to taste it all together.

Just hope to God that when the judges
taste it, it's gonna be right.

It's just that ice cream that
I'm really, really worried about.

You've got one minute to go!

ANDY: 60 seconds!
JOCK: Come on, now!

Come on. Top dish.

ADI: I don't like desserts.
I don't like doing desserts.

How are the tarts looking?
So it's not gonna explode.

I pull the tarts out of the oven.

I've made five. I need to serve four.

I'm pretty happy with them.

I just hope that
it fully cooked through.

I'm coming! I got my cannolis ready.

JOCK: Malissa!
Yes?

Are the cannolis cooked?
Yeah, they're cooked!

(LAUGHS) Hurry it up!
They're cooked!

I think they're nice and crispy.

So I pipe a little bit of that curd
and the cream into the centre.

I haven't managed
to get four cannolis.

I've only got three,

which I'm disappointed about.

So I'm hoping it's enough.

Alright, here it is.

10.

JUDGES: 9, 8, 7,

6, 5, 4,

3, 2, 1.

That's it!
ANDY: You're done!

GRACE: Yes!
Well done!

(SPEAKS INDISTINCTLY)

That looks yummy!

ADI: It's OK.

PHIL: Good job, mate.

Mmm.

JOCK: Well done, everybody.

ANDY: Nice work.

Well, your first mystery box
of the season

was set by none other
than queen of the kitchen Poh.

(LAUGHTER)

We're looking for the top dish
to progress into immunity.

The first one we'd like to taste?

Let's go, Grace.

(APPLAUSE)

GRACE: At the beginning of the cook,

I had this strange
savoury waffle in mind

and I'm looking down at my plate

and it's exactly what I envisaged
and I'm really happy.

MELISSA: What have
you made us today?

So I've made some chive waffles

with a whipped ricotta,

salmon roe and some chives on top.

Wonderful.

So the two ingredients
that you chose,

plus your underbench
pantry staples were...?

So I chose the salmon roe
and the chives.

Wonderful.

So, savoury waffle - I don't know
that we've ever had a savoury waffle

in the time that we've been here,
so that's pretty cool.

(TENSE MUSIC)

Grace, I really liked it.

You leaned into using
the underbench staples

and you produced something
that made sense to you.

Anyone who's capable
of producing a cracking dish

with just the underbench staples

really holds themselves
in good stead for the competition.

POH: What I love
about what you've done

is that it's very cohesive.

The ricotta's beautiful. It's really,
like, seasoned very beautifully.

And I think you picked
your two ingredients very wisely.

Well done.

Flavour-wise, I'd be surprised

if that's not the best thing
that we eat today.

You nailed it, so well done.
Thank you so much.

JOCK: Good work. Well done.
Thank you.

(CHEERING AND APPLAUSE)

PHIL: Good job, Gracie!
Thank you!

(LAUGHS)
MALISSA: Well done!

Thank you.
That's amazing.

I fancy some Portuguese tarts, Adi!

(APPLAUSE)

Adi, obviously, you made...

ADI: Portuguese custard tarts.

What were the two ingredients
you took from the pantry?

I took cinnamon myrtle
and star anise.

Amazing.

How about when all of the judges
were, like, looking in your oven?

Like, "Oh, God!"
(LAUGHS)

It means we're interested.

Yeah! We're invested.

I...I was touched
that you were so invested.

Adi, not altogether successful.

Obviously, pastry is undercooked.
Yeah. Yep.

But from a flavour perspective,
it's really nice.

The spice really comes through.
Yep.

The cinnamon myrtle is such
a beautiful flavour in there.

I think it's great.

If you were to ask any chef anywhere
to make a Portuguese tart,

I reckon 9 out of 10 would fail.

Am I right, Andy?
100%.

Yeah, it's just such
a hard thing to make

let alone to do it in the MasterChef
kitchen in 75 minutes.

You're a crazy woman.

POH: It's interesting
you should say that

because these are
exactly how mine look.

(LAUGHTER)

They are exactly how mine look.

But the flavour is delicious

and actually if you eat the edges
where the pastry's caramelised,

it's really yum.

And I love that
your custard isn't too sweet

and it's beautifully infused with
those spices, so well chosen.

Adi, the outside is delicious.

It has a really lovely,
buttery, flaky quality to it.

And you're right - the exterior
caramelised bits of custard

have a lovely flavour to them.

So continue to push forward
with that same amount of bravery

because the law of averages,

the more you learn and the more you
continue to be the way that you are,

it will be a success,
so just stick around for it.

Thank you, Adi.
Thanks, Adi.

Thank you so much, guys.

Oh, well! Gave it a go. (LAUGHS)

Taken a risk.
Well done!

Took a risk.
Oh!

Thank you.

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

I'm happy with the brownie.

It's come out exactly
how I wanted it to come out.

My only concern is that ice cream.

Please sauce it.

I didn't have time to taste it
all together, unfortunately.

I am so worried right now.

Stream full episodes
of MasterChef Australia

now on 10 play.

Phil, what have you made us today?

PHIL: I've made you
a chocolate brownie ice cream.

POH: Wow. That looks decadent.
JOCK: Mmm.

Tell us about the two ingredients
that you chose from the pantry

and how did they work for you today?

So I chose some chocolate, 70%,

and also some cacao-infused vanilla.

Yep.

(TENSE MUSIC BUILDS)

I'll start with the brownie.

I liked it.

The crust on top, chewy corners,

and then that fudgy goodness
in the middle, I thought...

I like my brownie like that,
so tick of approval there.

Um, the ice cream,

there's problems in flavour.

Remember how at the start of the day

Poh was like,
"Pull back with ingredients,

"pull back with, like, techniques

"and doing things
to those ingredients

"to try and make them something
that they may never be"?

And I think that's what happened
with the flavour of the ice cream

and the smoking as well.

OK.

Phil, I think the main issue is you
didn't taste any of this together.

It is so important to taste

because if something's
not going right,

that's when you readjust
and go to plan B or omit something.

Mm-hm, yep.

Separate your processes
as much as possible

so that you can recover
if something goes wrong.

But, um, I really applaud you
for just going all out.

I think it was a really,
really ambitious effort.

Thanks, Poh.

MELISSA: Thanks, Phil.
ANDY: Nice one, Phil.

Appreciate it. Thanks, guys.
MAN: Good job, man. Good job.

ADI: Beautiful. Good job.
I just knew. I knew, I knew. Yeah.

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

ANDY: Yeah, Robbie!

(POH WHISPERS INDISTINCTLY)

Mate, what have you made us?

ROBBIE: Carbonara.
Beautiful.

Yeah, are you happy?

First time,
I guess I'm happy with it.

The bacon's in there
and the parmesan cheese

and I think that's what
it's supposed to taste like.

Is this the first time
you've made it?

First time I've made it, yeah.
Stop it!

It's the first time I made it.

(TENSE MUSIC)

I would expect nothing less of you.

You are a brave man

to come here and make carbonara

on a day where you've
never made carbonara before.

I mean, that's brilliant.

That's exactly what we hope for,
is to see you pushing yourself.

The bacon beautifully rendered out
so that it's crispy.

You've used the fat through
the pasta, which is really great.

That's exactly as it should be.

Keep making pasta.

The more you make pasta,
the better you're going to be at it

and I can't wait to see
how you progress on that journey.

(CHUCKLES) Yeah.

Robbie, I thought your pasta
was really, really good.

Such a good job of getting
the pasta into the oil,

the fat from your speck

and covered that first
before you put your egg mix in.

Considering that was the first time
you've made carbonara,

I'm pretty impressed, mate.

Appreciate it. Thanks, everyone.

Just walking back, it was like,
"Oh, how good's that?"

And, uh, everyone sort of liked
my meal, which was very good.

I was quite pleased with myself
for the first time around.

Well done!
ADI: Well done, Rob.

ANDY: Next up, Ralph.

Your dish is...?
Cacio e pepe.

The pasta work was great,
the hand-cut thicker pasta.

Love how aggressive it is
on the pepper.

You're really starting to put
some back-to-back pastas together.

Amy.

Today I've made a miso pepper pasta.

It's a beautiful lemon,
peppery, zesty pasta

with a really nice texture.

Really, really good work.
Thank you so much.

Thanks, guys.
ANDY: Nice one, Amy.

Next up, Malissa.

MALISSA: I am feeling really nervous

because I want to impress Poh.

I'm not happy with
the way my plate is looking.

I really wanted to have
one cannoli each.

I don't know
if I've done enough today.

I've made a citrus cannoli.

So cannoli with mascarpone and...
What's going on there?

There's a little
orange secret inside.

Bit of an orange curd in the middle.

MELISSA AND POH: Mmm...
I'm just doing the maths.

(LAUGHTER)

Sorry!
Yep, and I'm right.

There's three of them
and four of us.

Oh, sorry! You're gonna
have to share one.

That's OK.

You have not taken
your eyes off these things, Poh.

Yeah, you know how I love
a bit of caramelisation.

I love the colour on those.
I think they're really spot-on.

Nup.

Melissa.

I bloody loved it.

It was great.
Oh, yay!

The caramelisation on the pastry,
it stays nice and crispy.

It hasn't soaked up lots of oil.

The cream was delicious.

But most importantly of all,
the secret -

honestly, that's what
made it for me.

Beautiful.
It was really, really good.

Well done.
Yay! Thank you!

POH: I love the pastry.
It was perfect.

The texture's beautiful.
OK.

I really...I really love it.
Thank you so much.

Well done.
Thank you.

Melissa, I liked this.
Oh, yay.

I liked it because the pastry
was hard-caramelised,

it was crispy, flaky and delicious.

I love the flavour
throughout the mascarpone.

Really simple, but beautifully done.

The texture of it was silky as well.

All in all, I think you did
a cracker of a job today

and you're starting to put some runs
on the board pretty consistently,

so you should be
pretty proud of yourself.

Thank you so much. Thank you.
Well done, Malissa.

Thank you!

Yay!
PHIL: Smashed it!

Thank you.
Good job.

ADI: Well done!
Yay!

(BOTH SPEAK INDISTINCTLY)

WOMAN: Nailed it.

Today was all about
making the most of what you had,

but also making it delicious.

Poh, how do you think they went
with their first-ever Mystery Box?

I think you guys did so brilliantly.

There wasn't a single bad dish.

Always listen
to each other's critiques,

learn from your mistakes

and just keep that fire
in your belly alive.

Poh, you've been a joy to have
in this kitchen again, as always.

Thank you for having me.

And we can't wait
to continue watching you

thrive outside this kitchen as well.

So give it up for Poh!

(CHEERING AND APPLAUSE)
ROBBIE: Thanks, Poh!

Now, as you know,
immunity this year is major.

Not only is it immunity
from the next elimination,

but a chance to get your hands
on that elusive immunity pin.

And we're about to give
one of you that very chance.

After tasting all of your dishes,
two stuck in our minds.

Those dishes belonged to...

..Grace...

..and Malissa.

Malissa, holy cannoli!
(LAUGHS)

Grace, it was a savoury delight
in one bite.

Both of your dishes,
they were delicious.

But only one of you can go straight
into Thursday's Immunity Challenge.

And that cook is...

..Malissa.

Ohh! (LAUGHS)
(APPLAUSE)

Oh, my God!

Yay! (LAUGHS)

Great work, you lot.

And, hey, good news.

You've all got the day off tomorrow.
ANDY: Yeah!

The other contestants are back

and they've got an elimination
to get through.

So get on out of here. Go home.

Thank you!
Thanks, guys.

Wow.
(LAUGHS)

'Bye!
(ALL CHATTER AND LAUGH)

ADI: Well done! Yes!

NARRATOR: Tomorrow night
on MasterChef Australia...

Emelia Jackson, everybody!

ALL: Ooh!

..it's elimination number two.

You don't want to be in round 2.

Bloody oath I don't.

And with inspiration
from a pastry queen...

Hello, Declan.
Hey.

The only 'shoes' I've
heard of in the past

are the ones you
wear on your feet.

..you'll be amazed
at their creativity.

EMELIA: You've
nailed the choux.

I think you did
an amazing job.