All language subtitles for MasterChef.Australia.S15E10.1080p.HDTV.H264-CBFM

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NARRATOR: Previously
on MasterChef Australia...

It was a week full of inspiration...

JOCK: Emelia Jackson, everybody!

..from chefs who have been
in their shoes.

ANDY: Yeah, boys!

It's all about giving you
the secrets for success.

(GASPS) Ohh!

Plus an immunity cook
featuring a barbecue chook...

It's everyone's favourite!
Who doesn't love it?

JOCK: That's delicious. Like,
it's really, really, really tasty.

You've knocked it out of the park.

(LAUGHS)
..saw Theo secure his safety.

I really loved it. You've got the
passion and you've got the skill.

I can see it in the apron.

Tonight, it's an elimination
that will shock everyone.

GRACE: I am freaking out.

With the first of two
major surprises

about to walk through those doors.

There's been a lot of secrets
and surprises this season.

But this is the biggest one yet.

(GASPS)

MALISSA: Alright, guys. Let's stay
in the competition today.

(ANTONIO LAUGHS)
Good advice, Malissa.

(CHUCKLES)

RUE: Man, this is my first day
back in the kitchen.

A bit nervous, are you?
Oh!

Coming into today's elimination,
I am feeling very anxious.

I have been away for a week and,
guess what, I am in a black apron.

You can imagine my excitement.

Big day for you, Theo.

Big day up in the gantry.
THEO: Yeah, huge day for me.

(CONTESTANT GROANS)

(DRAMATIC MUSIC)

(CONTESTANTS MUTTER AND EXCLAIM)
(JUDGES APPLAUD)

RHIANNON: Oh, look, there's cloches.

JOCK: Morning!

(GASPS) No!

Walking through the doors and there
looks to be about 50 cloches there.

I'm excited to see
what could be under them.

Come on, in you come.
Get a spring in your step!

Oh!

Oh, I'm scared.

Oh, God!

Morning, guys.

CONTESTANTS: Morning!

It's Sunday, which means
it's another All-In Elimination.

Black aprons. Nice and heavy.
CONTESTANTS: Yep.

Very.

When I say 'all-in', nearly all-in,

except for you, Theo,
up in the gantry.

How's that feel, mate?

Feels pretty good today,
to be honest.

I see you're wearing a black
solidarity shirt there.

I wanted to join the team just, you
know, to feel like I'm part of it

but, yeah, I like
being up here, though.

Back down here in the real world,
one of you today will go home.

Malissa...

..first elimination for you.

I know. First one. First time
wearing the black apron.

Yeah. How does it feel?
So... It's scary.

I'm scared about
what's under those things.

To the elephant in the room.

Yeah.
Yep.

The sea of cloches behind us.

To cap off Secrets to Success Week,

we're gonna bring you a challenge

that's been set
by one of MasterChef's

most beloved and brightest stars.

Her cooking is unforgettable.

She is unforgettable.

She's built a career
around family-style food

that is humble, it's heartfelt,

but above all else, it's delicious.

Her name was the first

to be engraved on a winner's trophy
before any other.

Please welcome
Australia's favourite home cook,

the OG MasterChef winner...

Oh, my God!
..Julie Goodwin, everybody.

(CHEERING AND APPLAUSE)

CATH: Oh, wow!
Amazing!

Amazing!

(CONTESTANTS CHEER WILDLY)

(WHISTLING)

Yes! It's Julie!

(CHEERING AND WHISTLING CONTINUE)

JOCK: Julie Goodwin!

Oh, hi!
CONTESTANTS: Hi!

Wow.

ANDY: Julie, welcome home.
Thank you.

Right where you belong
in this very kitchen, huh?

Oh, mate, it's so nice
to be on this side.

(LAUGHTER)

These guys are pretty stoked.

Cath, you almost fell over.

Bit of a Jules fan?
Oh, absolutely.

I just wanna give you a cuddle.

Go on!

CONTESTANTS: Awww!

(APPLAUSE)
Oh, hi, Julie.

How you doing?
I'm good. Thanks, darl.

Really good.

(JULIE SPEAKS INDISTINCTLY)

It's a beautiful warm hug.

Maybe everything's
gonna be OK today.

Oh, Julie, you're just...
yeah, such an inspiration.

You really inspire me.

You can't hide, you know,
your emotion and I'm like that.

I just can't. It's really...
It's a curse, Cath.

It's a curse.
Oh, I know!

It's hard. I'm trying
not to be...not to cry.

So, um, yeah...
So, lovely to meet you.

Thank you.

You've been through
many black-apron-day eliminations.

What used to go through your mind?

Oh, gosh, terror.

What's happening? What's coming?
Will I know anything about it?

It's, uh...
It's a scary spot to be in.

I never really enjoyed
the black aprons.

But you managed to get through
a ton of them.

So you must have been doing
something right.

Yep, must have been something right.
I can't tell you what it was.

(CONTESTANTS LAUGH)

And, Jules, why do you love
cooking so much?

I mean, you've been doing it
for a while now.

The reason that I love it
is because it makes people happy.

It makes me happy,
it makes my family happy,

makes my friends happy.

It brings joy
and it brings people together.

And at its heart, I think
that's the most important thing

in the whole world.

And what about
the secret to your success -

there's a fair bit of it -
right in this kitchen?

Just make tasty food.

Make something that people wanna
take another spoonful of, you know?

It's not about being fancy
or anything like that.

For me, it's just making food
that makes people feel good.

And speaking of tasty food,

so you've got something
for these guys.

Sure thing.

This is my...

..seafood stew.

(CONTESTANTS COO AND EXCLAIM)

I absolutely love fish

and I can't wait to mop up
all that deliciousness.

Julie, that smells extraordinary.

You are the master of
turning humble home cooking

into something truly remarkable.

This looks like a simple stew.

But I know,
if it's a Julie Goodwin dish,

it's going to be packed
to the rafters full of flavour.

Yeah, there's a fair amount
of flavour in there

and it comes from
all different directions.

Can you tell?

(LAUGHTER)

So on the table behind us
under these cloches

are each of the ingredients
in Julie's stew.

WOMAN: Wow!

Today you are going
to have to identify them.

If it's in that pot,
it's on these tables.

Guess correctly...
and you'll play on.

But the first five
to guess incorrectly

will be cooking in round 2 from
where someone will be going home.

Oh, my goodness.

Nervous.
I'm so nervous.

Alright. Don't look.
Oh, thank you.

I'm the first one
to pull out a token.

If I can at least get
in that top five order,

I'll be safe for the first round.

There's gonna be
some obvious things straightaway.

I pull out number 15.

ANDY: Oh, Grace.
Straight to the back!

MELISSA: 15.

Oh!

Hey, Rue!
Ah!

Uno. (LAUGHS) I'm number 1.

(JOCK LAUGHS)

We'll probably get all
the easy things out of the way

and then when we start again,
it'll be, like, hard things.

OK, Rue, you drew number 1.
Let's get tasting.

Oh, that smells so good.

Alright, Amy, Jessica.

There you go.
It smells good.

Grab a spoon and take a bite.

It's really exciting that we get to
eat one of Julie Goodwin's dishes.

Alright, Grace, on you go.

I'm looking up the line
and thinking,

all of these incredible cooks

are gonna guess all of the few
things I'll be able to guess

before it even gets to me,
so I am freaking out.

Oh, my gosh. It is like heaven.

The first thing I can see,
mussels, prawns.

I think I can also see clams.

There's some easy ones there,
obviously, right.

(LAUGHS) I'm gonna go with mussels.

ANDY: Straight up?
Yep. (GIGGLES)

There are mussels
in the seafood stew.

(LAUGHTER AND APPLAUSE)

Oh, my gosh, what a shocker,
because you can see them! (LAUGHS)

MELISSA: OK, Amy.

What's the ingredient?

Um...pipis.

You've said pipis.

Julie...

..are there pipis in this soup?

There are pipis in the soup.
Oh! Oh, my God!

(CHEERING AND APPLAUSE)

Righto, Jessica.

What have you got for us?

Prawns.

Prawns?

I think you can see that there are
prawns in this soup.

Well done, Jessica.

Alice. Hit me.

Tomato.

Tomato?

What kind of tomato?

To-may-to.

(LAUGHTER)

OK.

Tomato comes in a lot of
different ways, so...

Yeah.

Oh, gosh.

A little bit more...more specific
on tomatoes, please.

Like canned, crushed tomatoes.

Julie Goodwin...are there
canned tomatoes in your soup?

Yes or no?

There are...canned tomatoes
in the seafood stew.

(APPLAUSE)
Also known as 'canned to-may-toes'.

(LAUGHTER)

(SINGSONGS) Malissa.

Um, I'm gonna say squid.

Squid.

There are squid in the stew.

Yay!
JOCK: Nice.

Good.

Alright, Declan.

I'm pretty confident.

I can see there's bread
on top there and the fish.

I can sort of knock these out

and, yeah, leave the harder stuff

to the people down
the other end of the line.

You've had a good old taste there.
What have you got?

I think we've definitely got
a white-fleshed fish in there.

Ooh, mate, there are many...
There are.

..many, many white-fleshed fish,
as you know, in the ocean.

We need the specific fish.

I'd say barramundi.

(SUSPENSEFUL MUSIC)

Julie, specifically,
is there barramundi in the soup?

Declan, there is
no barramundi in the soup.

Oh, no!
I'm sorry.

Unlucky, Declan.

Oh, I'm sorry.

It's not bloody barramundi.

That means you're in round 2.
Do you wanna take a step over?

I'm absolutely kicking myself.

I'm the first one
to stand for elimination.

You can, I suppose,
keep eating, if...if you want?

Sorry, I've lost my appetite.

(ALL CACKLE)

Seeing Declan go out,
first one, it's scary.

JOCK: Adi.
I'm gonna say garlic.

There is garlic in the fish stew.

(APPLAUSE)

Brent, you're looking
very, you know, focused there.

What are you picking up?

There's cracked black pepper
in there.

Ta-da!

(APPLAUSE)
JOCK: Well done, mate.

Thank you.

Phil. You ready to go?

Ready.

I'm gonna go with carrots.

Carrots!
Yeah!

Antonio.

Hey.
Hey!

Deep in thought there, mate.
Yep. Um...

What have you got for me?

I can see little squares
of really crispy bacon

but quite thick.

Uh, I wanna say pancetta.

Pancetta.

(SUSPENSEFUL MUSIC)

Julie Goodwin, is there pancetta
in your fish stew?

I'm so sorry.

There is not pancetta
in the fish stew.

(JOCK GROANS)

Antonio, you know
what that means, mate.

You are in round 2.

You can join Declan, my friend.

Have you also lost your appetite?

No, it's pretty good.

(ALL LAUGH)

I really didn't wanna go
into round 2.

That's a lot of pressure.

It's gonna be a hard day.

Alright, we've got two people
already in round 2.

We're looking for three more.

MELISSA: OK, Cath. Your turn.

I can feel my heart really racing.

Julie's such an inspiration to me.
I don't wanna get it wrong.

Um, I'm just gonna go
by the basics of a stock,

so I'm gonna say celery.

Celery.

Cath, there is celery
in the fish stew.

Yeah!

Whoo!

Robbie, you are up.

I had a few things
already in my head.

But by the time it came up...
up the line,

(CHUCKLES) ..a lot of people
took those things.

Well, I can taste the chilli.

And a bit of a vinegar taste in it.

Is there Tabasco, um, sauce?

Julie...

..Tabasco in the stew?

I'm sorry, there's no Tabasco.
(CONTESTANTS GASP)

Deadset thought I could taste it.

Alright, we've got three people
already in round 2.

We're looking for two more.

GRACE: Being 15th,

I can't even think of 15 things
in this stew.

Every ingredient that I'm thinking,
it's been rattled off before me.

Ralph.

I'm gonna go with the...
the seasoning of salt.

There has to be salt in the dish.

DECLAN: Wow.

My heart sinks.

I should have known
to just keep it more simple.

Of course there's salt
in there, Ralph!

(LAUGHTER)

Hey!

Rhiannon.

I'm going with onion.

Onion.

I was gonna say that.

Julie...onion?

There is onion.
Oh!

(LAUGHTER AND APPLAUSE)

JOCK: Nice one, Rhiannon.

Oh, Grace, the last one for round 1.

I can taste this lemon flavour.

But when you've got this much
pressure on your shoulders,

lemon, all of a sudden,
tastes like lime

or it tastes like vinegar
or anything else

and so I'm feeling really nervous.

What have we got?

I reckon there might be
a squeeze of lemon.

A little squeeze of lemon?

A squeeze of lemon.

Is that going off something you can
taste or something that you hope?

Um...

(SUSPENSEFUL MUSIC)

(DRAMATIC MUSIC)

I can taste some lemon.
Ooh, she can taste the lemon.

Mm-hm.
Julie?

Is there lemon in there?

(SUSPENSEFUL MUSIC)

It is the longest three-second pause
of my life.

There is lemon.

(APPLAUSE)
Lemons.

Alright. We've gone
through everyone once.

We've got three in round 2.

Back to the beginning. Rue.

There's still some easy ones
in there. Come on.

RUE: I hope so.

Being from Zimbabwe,
we love our stews.

When I make stews,
I do put some tomato paste.

So I'm going to go with tomato paste.

Tomato paste?

Yeah.

I don't know.
I'm crossing my fingers.

Julie Goodwin, is there
any tomato paste in your fish stew?

Yes or no?

I'm sorry, Rue, no.
(GASPS)

No!

Rue, that means you are
in round 2, I'm afraid.

Oh, my gosh.

Bow-bow!

There's no tomato paste.

Dammit.

Oh, my gosh.

I'm feeling nervous.

You guys are so great!

MELISSA: Amy.

I'm going to go with parsley.

There is parsley
in the seafood stew.

Jessica.

JESSICA: I see the butter
on the bread.

I'm pretty confident.

Butter.

We do have butter.

JOCK: Alice What you saying?

White wine.

White wine!

WOMAN: Yay!

Malissa.

Olive oil.

There is olive oil
in the seafood stew.

Adi, you're up. What have you got?

I'm gonna say water.

Water?
Yeah.

There's water.

Brent.

BRENT: There's only one more spot.

I don't wanna be in the second round.

You feeling good?
Yeah, real good.

There's obviously
a white-flesh fish in there.

Declan guessed barramundi,
which was wrong.

Alright, hit me. What have you got?

Snapper.
Snapper?

Julie, is there snapper
in the fish stew?

There is snapper, Brent.

(APPLAUSE)

BRENT: It's the biggest relief.

I know there's still
a lot of people to go

before it comes back to my third turn

and hopefully, hopefully, I'm safe.

Phil.

Chilli.

Very good. Very good.
My favourite.

There's only one more person
to go through into elimination.

Uh, bay leaves.

Oh, man!

This line is moving
closer and closer to me.

Maybe leaks.

ANDY: Yay!

Everything I can taste
is being guessed.

I'm gonna say flour.

OK, she's getting interesting.

Grace, you're up.

I'm looking at this bowl
and I can't taste anything anymore.

I am lost for ideas.

Oh, jeez, this is hard.
(CHUCKLES) Um...

Then I noticed
the little baguette on the side

and think,
in order to make a baguette,

you need some sort of rising agent.

Yeast.

Yeast?

You're trying to think
about the baguette?

Mm-hm.

For a seafood stew,

it's probably the last thing
that you should guess

but they said everything
in the meal is under the cloches,

so I cross my fingers
and just hope that it's under there.

Julie?

Yeast in there?

There is yeast.

(APPLAUSE)

(EXHALES)

Oh, God, the relief.
Oh, my goodness.

Alright, we're going round again.
Whoo!

Round 3.

This is going to go around
another time

and I'm increasingly nervous.

I don't have any safe ingredients
left for me to guess.

Amy. First up.

What are you thinking?

Um...

Hot paprika.

Julie Goodwin, is there hot paprika
in your fish stew?

There is hot paprika.

(APPLAUSE)

PHIL: Good job, Amy.

Well done.

Jessica, how you feeling?

Nervous.

Um...

I'm getting a distinctive herb
flavour that is not parsley.

I think that a lot of fish stews
have tarragon in them.

But I'm not really sure.

So, educated guess.

Um, I'm going to guess tarragon.

(INHALES SHARPLY)

(MOUTHS WORD)

(SUSPENSEFUL MUSIC)

Julie...

..is there tarragon in your stew?

There is no tarragon.

MAN: Oh!

I gave her my best go
and I got it wrong.

Oh, my God, that's a tough group.
I know.

Congratulations, everyone.

You have survived the taste test
and this elimination.

Please head on up to the gantry.

(CHEERING AND APPLAUSE)
Guys.

JESSICA: I'm in round 2.
I'm pretty gutted.

The other four cooks
are really strong competitors.

It's going to be a difficult cook.

Unfortunately, the five of you
were knocked out in the taste test,

which means it all comes down
to what you cook in this round.

But we have to come clean.

There's been a lot of secrets
and surprises this season

but this is the biggest one yet.

Oh!

There's one more cook who will be
joining you for round 2.

She's actually cooked
in this kitchen before...

..and now she's back for redemption.

Second chances are hard to come by
in this competition

but she earned hers fair and square.

CATCH AND GRACE: Larissa!

Please welcome back
to the competition, Larissa!

(CHEERING AND APPLAUSE)

Surprise! I'm back.

Oh, my gosh.

It feels absolutely amazing
walking back into this kitchen

thanks to my Second Chance Apron.

But it just suddenly dawns on me

that in the elimination cook with me

is Rue, Declan,
Robbie, Antonio and Jess.

Larissa, you're back!

My heart breaks a bit
because it's my worst fear.

Cooking against people
that are my friends.

It's not a good feeling.

(EXHALES)

Should we, uh, spill the beans
a little bit?

What did you win on day 1
and you may be wearing it?

Oh, Second Chance Apron.

Wow!
Ooh!

That apron, it gives Larissa

the chance to earn her place
back in the competition today.

CATH: Oh, that's amazing.

All she's gotta do
is survive this elimination.

And she'll swap that grey apron
for a white one.

Oh, wow.

Ah!

(EXHALES)

Larissa.
Yes?

How's it feel to be back?
Uh, definitely feel pressure.

But it is what it is.

I'm really grateful to have a second
chance at cooking for you guys,

so it's a big thing.

Nice. It is a big thing.

As much as I love this grey apron,

I want that beautiful white apron
at the end of this cook.

That's the goal.

Please meet Julie Goodwin
as well, Larissa.

Hello. Hi.
(LAUGHS) Hi. Welcome back.

Thank you.

Righto.
Back to the challenge at hand.

The ingredients behind us

were all in Julie's fish stew

in the round 1 taste test.

Right.

Those ingredients...

..are now your pantry for round 2.

CATH: Wow!

We're gonna give you 75 minutes

to take what's here

and create something delicious.

There's no under-bench today.

Wow.

That's tricky.

There is no garden today.

There is no pantry today.

This is everything you have.

OK.

The magnitude
of what I have to do today

just got a whole lot
more challenging.

Whoever cooks us the least
impressive dish in this round

will be going home, and this time
there are no second chances.

Are you ready?

CONTESTANTS: Yes!
Julie.

Good luck, everybody.

Your time starts now.

(CHEERING AND APPLAUSE)

Thanks, guys!

Welcome back, Larissa!

PHIL: Nice, Larissa. Come on.

Another massive surprise.

It's so good to see her face again.

THEO: She's back.
But she's such a good cook.

So it is another contestant

that I'm going up against
in this elimination

that I'm really nervous about.

(MELISSA CHUCKLES)
That's a nice barra.

Yeah, good-looking barramundi.

Great-looking barra, Declan.

(LAUGHS)

This snapper got me here...
Alright.

..but gonna be using it in this dish

and hopefully making up
for my mistake.

Come on, Dec.

Declan is a hoot and a half.
Yep.

I really wanna impress Julie.

She's just a star that I've watched
growing up on MasterChef.

So I'm fangirling a little bit.

I'm gonna do much like Julie's.

Um, I'm gonna do a seafood stew.

Flavour is the most important thing
to get right

and the seafood's not gonna be
overcooked or undercooked.

I just gotta manage my stress
and everything that's going on

and, yeah, hopefully
I can bring it home.

Let's crank this baby up.

Well, round 2, here we are. You know
the feeling. I know the feeling.

I do know the feeling, yeah.
Not a great feeling.

This is the first time

that we've taken the under-bench and
the pantry and the garden off of them

and just said,
"Hey, this is all you've got."

There's no eggs for them to use,

so that kind of knocks out
a bunch of things.

But other than that,
they've got all the food groups.

So many different sort of ways you
could go with the flavours, so...

It's really gonna separate, I think,

the good cooks from the sort of...

The nimble cooks.
..OK cooks today, yeah.

You know?

But this is exactly where I think
you get the best stuff.

Yeah.
Yep.

Because you're taking people
outside of their comfort zones.

Yeah.

They've gotta be creative.
They've gotta think on their feet.

It's gonna be interesting.

How are you going?

Oh, you know,
a lot of things going on...

That's good.
..at the one time.

Yep.

My strategy today
is to stick to my strengths.

I'm gonna make pasta.
That's my comfort zone.

That's it.

I'll make a really nice
spaghetti al pomodoro.

I'm gonna do a spaghetti the
Calabrian way, which is with no eggs.

RALPH: Looking good, Jess.

It's not ideal that there's no eggs

but I've made pasta
with no eggs plenty of times

with plain flour, water, oil
and a bit of salt.

The dough doesn't work the same way.
It's a much stiffer dough.

So you have to actually give it
a bit more love and attention.

What do you think Jess is making?
I don't know.

Well, she's got
the pasta roller, so...

BRENT: Jess is making pasta.

Um, she's strong in that.

But if you don't have
the right ingredients,

personally, I wouldn't go near it.

You know, no eggs and bread flour.

Not the greatest flour
to make pasta.

You know, I'm not Italian. I don't
make a hell of a lot of pasta.

But I reckon it's
a bit of a sketchy decision.

RALPH: Let's go, Jess!

I'm fine.
GRACE: Go, Robbie.

Look at his swagger.

Just like...
(SULTRY JAZZ MUSIC)

Look at the hips.
(THEO MUTTERS)

WOMAN: Looking cool there, Robbie.

RHIANNON: Cool as a cucumber.

Hi, Robbie.

How are you feeling about this cook?

Oh, quite comfortable, I think.

Wonderful.
Smells amazing.

Yeah, it's um...
Just getting a stock going.

Gonna do it like Julie's stew
but, um, from the bush, you know.

OK. Bush-inspired seafood stew.

Yeah.
Great.

This is...
It's a good challenge, this.

I've got 10 kids and 17 grandkids.

Sorry, how many?

Yes.
10 kids and...

17 grandkids.

Wow! And do you cook for...

Every day.
You cook a lot?

Wow!

Is this the kind of stuff
you'd cook for all of them?

Yeah.
Yep. A lot of seafood and...

A lot of seafood. We have
a lot of seafood at home, yeah.

It's already smelling amazing.

Yeah.
OK, good luck.

Thanks, Julie. Thank you.
Good luck.

I think it's an advantage
having such a huge big family.

Especially in
the Indigenous community.

Your home's open every day,

so you have people popping in
every minute of the day

and then you know they're staying
for dinner 'cause the food's nice.

So, you know, you end up with
a family of 15 or 20 every night.

So this suits me I think.

This is what I do
every day of the week.

RHIANNON: Where's Antonio going?

WOMAN: Fish as well.

Go, Antonio!

ANTONIO: I always tend to default
to desserts when the pressure's on,

but the pantry today,
it's full of savoury,

so I need to do something
that I'm really confident about.

Antonio.
Hello, hello!

What are you making?
So, I'm making some fish empanadas.

I'm hoping the flavour
will come through

and - I don't know -
everything deep-fried is pretty good.

JULIE: I love it. I love it.

It's not about being
the most refined dish.

It's about being the tastiest dish.
Yep.

Yeah.
Yeah?

If you can nail it,
I don't see you going anywhere.

Yeah, so, hopefully.
Yeah!

Fingers crossed.
Thank you.

RHIANNON: Going good, Antonio.

Empanadas are this actually
half-moon made out of dough

filled with amazing fillings.

So, I'm planning
to poach the snapper,

then fold the fish
through all the aromatics.

Oh, beautiful.

You've already had 15 minutes.
You've only got one hour to go.

(CONTESTANTS CHEER)

MAN: Yeah, real good.

WOMAN: Come on, Rue. Looking good.

Looking good, honey.

So, I'm doing mussels
in a white wine sauce

and then I'm going to do
my flatbread

so that they can dip
all that good sauce.

I'm hoping it will be delicious.

PHIL: Nice, Larissa. Let's go.
Good to have you back.

(LAUGHS) Pretty...pretty...

It's pretty crazy to be back,
to be honest.

Like, obviously high-pressure cook
and high stakes,

but I'm really grateful to have the
opportunity to be cooking in here,

so hopefully I can make some magic.

I'm gonna make chicken pelmeni,

like the Russian chicken dumpling,

in a broth.

Making pelmeni is something
that I have done

since I was literally a toddler.

You know, some of my best memories
around my babushka's table,

making pelmeni for hours and hours,

so it's close to my heart
and close to my roots

and something I know inside out.

MAN: Go, Larissa.

WOMAN: Doing well. Doing well.

Thank you, cheer squad.

I'm looking for a nice soft dough
for my dumpling wrappers.

Uh-oh.

But it's a bit slushy.

You alright?
No, I just put the wrong water in it.

This is not recoverable.

I'm fighting for my place
back in the competition,

so every single element
has to be perfect,

otherwise I'll be walking
straight back out those doors.

(SIGHS)

LARISSA: I'm making the dough
for my pelmeni...

Uh-oh.

..but it's a bit slushy.

MAN: You alright?
No.

I'm gonna have to remake it.

MAN: Go, Larissa.
MAN 2: Redemption day. You got this.

I only have one shot to cook my way
back into this competition.

75. 170.

So, every single element
has to be perfect.

Look who's back!
How are you going?

Great.
So nice to meet you.

Oh, look, sounds like

you've been through
the whole roller-coaster already.

Oh, my gosh, like, literally.

What's the dish
that's going to keep you here?

I'm gonna make some chicken pelmeni
in a chicken broth.

Is that like a dumpling?

Yeah, so, it's a Russian dumpling,
basically.

Beautiful.

So, these are going to be filled
with chicken, bacon, garlic,

parsley, some onion, paprika,

and hopefully
they're flavoursome enough

and the broth is delicious
and happy days.

Beautiful. I think that's just
quintessential love food.

Yes.
Isn't it?

It's just beautiful feel-good food.
Yes.

I'm looking forward to
your hug in a bowl.

Thank you.

It sounds like a hug in a bowl, so
I hope I can deliver a hug in a bowl.

That's what I'm hoping for.

We have MasterChef royalty
in the house

and all you've got to do is bring us
our delicious dish.

45 minutes to go.

(CONTESTANTS CHEER)

RUE: Oh, my gosh.
WOMAN: Go, people!

Hi, Declan!
Hey. How are we?

Declan, wonderful!
What have we got going on here?

Um, so, filleted snapper.
Snapper? Not the barra?

Yeah, not the barramundi.
(LAUGHS)

Prawns are peeled and
the chicken wings, I've broken up.

So, what's your finished dish?

Much like yours, so it's gonna be...
Oh, OK, yep.

..a seafood stew.

Beautiful.
So, I've got the prawns and snapper.

I just want to focus on
getting them perfect...

Great.

..and obviously
jam-packed full of flavour.

It sounds good to me, Declan,
and good luck.

Smells amazing.
Thank you, Julie.

I'm very, very blessed
to be in your presence.

Aww. (LAUGHS)
Aren't we all?

You're so cute, Declan!

(GIGGLES)

(CONTESTANTS CHEER)

ANTONIO: I've chosen the snapper
and some...some veggies,

so I'm gonna do fish empanadas.

I've definitely cooked this before.

You know, growing up in Venezuela,

my grandma was really, really good
at making empanadas.

We would have some, you know,
mince left over from lunch,

that would definitely go in.

So, this dish,
it's definitely part of who I am.

WOMAN: Come on, Antonio!

ROBBIE: You right, brother?

I'm definitely not ready to go home.
Fighting for my life in this kitchen.

So, let's dissect these dishes.

We've got Robbie at the front.

Some good flavour going on in that
base of his stew, which is great.

I think now
it comes down to balancing,

but also cooking that seafood...

MELISSA: Absolutely.
..just perfectly.

Good job, Robbie.

Larissa - chicken dumpling broth.
Broth.

Yep.
Great.

Oh, this is taking a long time.

I'm looking at the chicken mix,

hoping that it is gonna be
as promised,

which is juicy and delicious.

Um, Antonio - fish empanadas.

Yeah, I'm excited by the idea
that he's deep-frying these.

Mm.
You know, get 'em nice and crispy.

Deep-fryer.

MAN: Oh, deep-fryer! Yeah, buddy!

Fingers crossed.

ANDY: Rue.
Rue.

Yeah, Rue's next up.
Mm, OK.

She's got the same as
a few people out there -

a stew ticking away.

She's gonna poach the mussels.

There's really
nowhere to hide in that.

Speaking of nowhere to hide, um...
Spaghetti pomodoro.

WOMAN: Jess, that smells so good!

She's made some cracking pastas.
Yes.

As I said, there's nowhere to hide,

and when there's only
six people cooking,

you're in the danger zone,
you know what I'm saying?

Especially when you're doing pasta
with bread flour.

It could turn pear-shaped.

Spaghetti al pomodoro.
It's one of my favourite dishes.

It's a classic.

I've got my sauce simmering away.

Alright, I've gotta get
my pasta started.

Now I can start making my spaghetti.

There's no
under-bench staples today,

so, without the eggs,

it doesn't have the rich colour
that it usually would,

and it is a bit thinner
than I make it at home,

but, so far,
things are coming along nicely

and I'm on track
to finish this dish.

(SINGSONGS) Jessica!

(SINGSONGS) Hello!
So...

OK, I'm making a super flavourful
pomodoro sauce with spaghetti.

(WHISTLES) Nowhere to hide here.
I know.

How's your pasta? No-egg pasta,
I'm guessing, obviously.

Yeah, it's the way
my nonna makes it.

Nothing wrong with that,
but you used bread flour.

(OMINOUS MUSIC)

Um...

Have you made pasta
with normal bread flour before?

I have not.

Mm.

Risky.

Uh-oh.

(DRAMATIC MUSIC)

I have not.
Risky.

Yeah.
Good luck.

Thanks.

I've just realised
that I've made spaghetti

with bread flour.

I don't know what made me think
that this was plain flour.

This could really change
the texture of the pasta.

25 minutes!

So, it's not ideal,
but I'm still gonna keep going.

I'm hoping that the flavour
of my sauce is good.

And the spaghetti has a bite to it.

I'm gonna give it my best crack.

Fingers crossed.

How's it taste?
DECLAN: It's alright.

Love it! Love it!

Robbie!
Robbie. What's going on here?

This looks good.
Making a bit of a seafood stew.

We've got some flavour
going on there.

You've got some good flavour
going on there.

And then...
Squid, mussels and prawns.

So, mate, you've just gotta focus on
cooking it perfectly and balancing,

but you're on a good track there.

You're a good man. I love you, bro.
Good job.

Thank you, brother. Thank you, bro.
Good luck.

So, it's time to put the seafood in.

It's gotta be cooked perfectly.

Come on, Robbie.
RHIANNON: Come on, Robbie.

But, you know, I know my seafood.

I eat it every day in the week,
so I'm quite confident right now.

(MURMURS INDISTINCTLY)

(TENSE MUSIC)

DECLAN: I'm making
a prawn and fish stew.

Got my stock in the pressure cooker.

PHIL: Yeah, Deccie,
get moving, mate.

(THEO IMITATES PHIL'S ACCENT)
Few herbs and spices.

A few herbs!

So, now I'm working on
my tomato soup.

MAN: Oh, smells delish!

It's smoky.

I've got hot paprika
and the smoked paprika.

I just want this to
be a flavour bomb.

Hopefully I've got enough time
to serve some bread with it,

much like Julie's.

A bit of bread to dip in with it,
it really goes hand in hand.

I haven't made bread
in the competition so far,

so it's definitely risky,

but, you know, I wanna show
that I'm willing to push myself.

I'm familiar with bread,

but not as much as
the French bread king himself.

MAN: Go, Larissa!

LARISSA: I'm fighting for my
position back into this competition,

so I need to nail this dish.

My broth is going.

I've created my chicken mix that's
gonna go inside of my pelmeni.

And I'm happy with the dough.

So, making pelmenis,

I like mine to be
really, really full,

so I pack them with lots of filling

and I fold them into,
like, a half-moon

and then you bring
the two bits together

and they look like a little babushka
with the little...

..with the little scarf on.

I think they look so cute.

RHIANNON: Look at
Larissa's dumplings.

Gorgeous.

ANDY AND JOCK: Larissa.
Hello!

ANDY: Welcome back.
Thank you.

What's the meal?

I am making chicken pelmeni
in a broth.

Say the word again.
Pelmeni.

Pelmeni.
Yep. It's a dumpling.

And then what...
So, what have you got going on here?

Um, so, this is what I call...
(SPEAKS RUSSIAN)

We fry off vegetables to put in our
broth to add some extra flavs.

Some extra what?
Flavs.

Flavs. (LAUGHS)
Flavs.

OK.

Love it. Extra flav.
I'm hoping!

Enough said.
Great.

(TENSE MUSIC)

The most critical part of this cook
is in front of you.

10 minutes to go!

(CONTESTANTS CHEER AND APPLAUD)

Come on, guys!

WOMAN: Let's go, Rue!

RUE: I'm making mussels in
a white wine and tomato sauce

and flatbread.

I'm going good. I'm going good.

So, I am just going to
pop my mussels in.

MAN: Let's go, Rue!
MAN 2: Yeah, Rue.

We do not want to
overcook the mussels.

Oh, OK, that's not the one.

(LAUGHS)

OK, yep. (LAUGHS)

Keep pushing, guys.

ANTONIO: So, 10 minutes is almost up.

I've made my parsley sauce and I'm
finally happy with the fish filling

and it tastes amazing.

Yummy.

I have all my circles of dough ready
to be assembled into the empanadas.

These are what I like
to call 'chunky boys'

and I want to seal them really nice
so they get that crispy edge

when I deep-fry them.

That's probably the best part
of the empanada.

WOMAN: His empanadas look great.

WOMAN: Yummy!

I wanna try one.

I think it's good.
I mean, I like it like that.

I'm hoping to serve the judges
food that I really like.

So, they should be done
in the hot oil as quick as I can.

Maybe a couple of minutes

'cause this is where, you know,
things could go wrong, potentially.

I only have enough to make
Julie and the judges one empanada.

No.

It's gonna overcook
if he leaves it in there.

(SIGHS) I don't know.

JOCK: It's a lot longer
than two minutes, Antonio.

Yes.

Looks a lot longer than two minutes.

Yeah, I mean...

What do you think that will do
to the inside?

My oil is not hot enough.

Oh!

Oh, crap!

Split empanada -
it's my worst nightmare.

I really don't want this to be
the last dish I put through

in the MasterChef kitchen.

(SIGHS)

There's some big decisions
to be made out there.

You've only got five minutes to go.

(CONTESTANTS CHEER AND APPLAUD)

Poor Antonio over there. Like, you
can see him stressed to the hilt.

ANTONIO: Split empanada -
it's my worst nightmare

'cause now there's oil
in the empanada itself.

Come on, Antonio. Go, buddy.

How you going?
Uh, I've been better.

I know that my oil is not hot enough,

so I crank up the heat

and once it's golden on the outside,

I get rid of the excess oil
and then I need to finish the cook.

Yeah.

I'm pretty nervous. Yeah, it's not
the place I really wanted to be.

Man...

(TENSE MUSIC)

I'm...I'm on track,
I'm...I'm ready to roll.

I think there's more than enough
depth of flavour in this.

I'm loving it.

I'm in the zone.

PHIL: Yeah, Deccie,
get moving, mate.

I'm pretty stoked to cook a dish
for Julie Goodwin

and from her ingredients.

The sauce looks shiny and glossy.

Ooh, it's naughty.

(CONTESTANTS LAUGH)
Naughty!

(MAN LAUGHS) It's naughty.

It tastes naughty.
It tastes naughty but nice.

I like it.

And I'm happy with
how the bread's turning out.

I just hope that I can survive
my first elimination cook.

For one of you, it's gonna be

your final dish
in the MasterChef kitchen.

You've got three minutes to go.

(CONTESTANTS CHEER)

RALPH: Let's go, guys. Come on!

WOMAN: Keep an eye on your mussels.
Yeah, yeah.

MAN: Go, Larissa!
WOMAN: Doing well, doing well.

LARISSA: My broth is
a lovely golden colour.

I've made my pelmeni
and I'm cooking them in the broth

so that they take on the flavour.

(MUMBLES) Oh, yeah, that's hot.

I think that my babushka
would be proud.

I just hope that this is enough to
get me back into the competition.

I hope this is the hug in the bowl
that Julie wants.

PHIL: Let's go, Larissa. Come on.

No pressure!

No pressure, just all...
No pressure.

Get it on the plate.
There's only one minute to go!

(CONTESTANTS CHEER)

WOMAN: Come on, Rob!
ANDY: Come on, mate!

I just wanna make it a bit more
fancy for you guys.

(JULIE LAUGHS)
But there's no parsley left.

MELISSA: Oh! There's parsley.
It's right behind you.

I think Declan's got some.
Any parsley there, bud?

What do you need? Parsley?

(CONTESTANTS CHEER)

You can tell he was a footy player
with hands like that.

I usually do with one hand, usually.
(LAUGHS)

I think, to me, it tastes quite nice,

and there's mussels,
prawns and the squid.

It's cooked right to the time,
so I think I've got it under control.

(DRAMATIC MUSIC)

JESSICA: I'm running out of time,

but I'm happy with the flavours
of my pomodoro sauce...

WOMAN: Come on, Jess.
MAN: Let's go, Jess!

..and the spaghetti
does have some bite to it,

miraculously.

I'm really hoping that
this is enough to keep me safe.

I am not ready to go home.

You guys got this.

Gantry, 10...

ALL: 9, 8, 7, 6

5, 4, 3, 2, 1.

(CONTESTANTS CHEER)

(ROBBIE SPEAKS INDISTINCTLY)

Oh, that was... Yeah.

The 75 minutes
didn't feel like much time

and, you know, you have
a few things that can go wrong,

so that's what makes it difficult,

but I'm really hoping
it's not the end of my journey.

I really want to stay here
in MasterChef.

(DRAMATIC MUSIC)

That was
a pressure-laden second round.

Julie Goodwin's here, which, you
know, puts a bit of fear in them.

It's only
the third elimination as well.

Obviously, people are new to this.

Larissa's back in the kitchen.
Yeah.

It's gonna be
an interesting tasting.

Shall we get the first one in?
Yep.

All the best, Robbie.
Thank you.

I'm really excited
for Julie trying my food.

Robbie.
ANDY: Oh, here he is.

Just hoping that when she tastes it,
she's gonna get the wow factors.

What have you made us, mate?

Seafood with tomato soup.

JULIE: Awesome.
You did your version.

Now we're gonna have
Robbie's version.

It sounds like
you didn't feel restricted at all.

No. When you're home-cooking, you
just use what's in your pantry, mate.

That's exactly it.
I call it 'fridge shaker'.

You shake the fridge,
whatever falls out,

you cook it up into dinner
and that's it, yeah.

Brilliant. Thanks, mate.

Thanks very much.
Thanks, Robbie.

ANDY: Thanks, Robbie.
Thanks. Enjoy.

Looks good. Smells good.
Mm.

Thank you.

I think that is
really, really yummy.

That soup has so much flavour in it.

MELISSA: Mm.
Really deep flavour.

Absolutely beautiful.

All of the seafood
is beautifully cooked.

I mean,
he has respected the produce.

I'm really proud of Robbie. Like,
this really shows how far he's come.

Yeah, couldn't agree more.

I've just gotta say,
it's, like, Robbie's 65.

Like, so much for the old, you know,

"You can't teach an old dog
new tricks."

(LAUGHS)
You can.

Good job, Uncle Robbie.

Antonio.
ANTONIO: Hey, guys.

Antonio, what have you made us?

Snapper empanadas.

If this was your last cook
in the kitchen...

Yep.
..do you think you've done enough?

I'd be really sad.

(SNIFFLES) Um...

Oof. Sorry, guys.

(EXHALES)

(SNIFFLES, EXHALES)

It's alright. It's alright, Antonio.

I really... I didn't...
I really didn't want to cry.

(EXHALES)

I've shed a lot of tears in that
chair, mate. Don't worry about it.

Why is it important to you?

One of the reasons I am here
is because of my grandma.

Um, she passed away
a couple of years ago

and, uh, I made her a promise.

I promised her
I was going to apply for MasterChef.

There was a reason, like,
if I wanted to do it and pursue food,

that I was actually
gonna give it 100%.

Well, you kept your promise.
Yeah, I did.

And here you are and I'm sure
that your nan is really proud.

Absolutely. We're glad
to have you here, buddy.

Alright, we're gonna taste it now.

Thanks, buddy.
Thanks, Antonio.

I'm definitely asking my grandma
for some help.

It may be just put a little bit
of magic touch into my empanadas.

I know they're not perfect,

but I'm really not ready
to leave the kitchen.

MELISSA: Alright.

(EMPANADA CRUNCHES)

Stream full episodes
of MasterChef Australia now

on 10 play.

(DRAMATIC MUSIC)

(EMPANADA CRUNCHES)

I thought the concept was fantastic,

however, there's flaws
to the execution.

Obviously, it opened up, whereas
it should be beautifully sealed.

I think the fryer
was too low a temperature.

He really needed to crank it up
and fry it quicker.

The sauce, bit of a vampire slayer.

Plenty of garlic in there.

None of us are gonna be kissing
anyone tonight, that's for sure.

I thought it was really tasty.

I thought the filling was tasty
and the sauce, yes, garlicky,

but I thought it brought
a bit of zing to it.

So, there's a lot of promise here.

Yeah.
Yeah.

Decent effort without
setting the world on fire.

Will that be enough for him today
or will it send him home?

Hi, Rue.
Hello.

(LAUGHS) Hi.

What's the dish?

Mussels in white wine
and tomato sauce.

I can't quite read you today.
Yeah.

It's like a bit of resignation,
a little bit of excitement,

a little bit of fangirling.

There's definitely excitement
to meet her. That's it. (GIGGLES)

Thank you.

Um, these look yummy.
Yeah.

I think the only reason
I'm not, like, convinced

is because the maker of the dish
is not convinced.

It's...

You know, from the perspective of
being on that side of the table

a number of times,

you can think
it's gonna be a delicious dish,

but you still don't know
how you lot are gonna take it.

"You lot."
You lot.

You're now part of us.
You're one of us now.

(CHANTS) One of us! One of us!
I'm one of you lot. Oh, wow.

I thought that sauce
was absolutely beautiful.

I could smell it
when it first hit the table,

but when I tasted it, that smoked
paprika was really forward in there

and the chilli's just right.

The mussels - succulent.

They were absolutely perfectly
cooked and I'm really happy for her.

It was an epic dish.

I mean, it's scary to think where
she could go in this competition.

Alright, mate.
Hello.

I didn't spill it.

Declan?

This is my prawn and snapper soup

with flatbread.

How are we?
Yeah, nervous.

Nervous?
Yeah.

First time in the chair.

I, um...

Yeah, I've got a lot more
I wanna show you guys

and I wanna step out of
my comfort zone

and I know there's always room
for improvement.

The attitude is there.
The will to learn is there.

Just gotta hope the flavour's there.

Thank you.
Thanks, Declan.

Thank you. Enjoy.

The prawns were cooked really nicely

and that base, you know, that soup,

he did a really good job of getting
a good amount of flavour in there

without being super crazy.

Mm. A delicious, vibrant sauce.

I thought it was
really beautifully balanced,

the different paprikas
just another layer of flavour.

Um, the only thing
that I can really fault -

his attempt at a flatbread
is not so great.

It's a crispbread and it just
doesn't go with this type of meal.

Jessica.

First of all, what did you make?

JESSICA: Spaghetti al pomodoro.

Nice.

Um, straight to spaghetti,
straight to this dish?

I saw the ingredients

and I definitely thought of
the pomodoro sauce

and I saw the flour and I thought,

"OK, I can make pasta
the way that my nonna does."

I just don't wanna live and die
on a pasta dish.

(LAUGHS)
(LAUGHS)

Well, we're ready to taste.
Thank you.

OK.
Thanks, Jess.

Thanks, Jessica.

Alright, a simple dish.
Nowhere to hide.

Thank you.

The pomodoro sauce,
it is just next-level tasty.

Mm.

But the pasta,
it was only bread flour...

..and the texture's
a little bit off.

Mm.

Jessica's so much better than
this bowl of food

and I think it all started with
the wrong decision today.

Mm.

I know the mindset that
you can be in in an elimination

where it's all or nothing,

so I'm gonna do something
that I'm really comfortable with,

but sometimes that doesn't work

when you don't have the ingredients
that you would normally work with.

Good luck, pal.
Good luck.

Thank you!
Good luck.

I really want to make my way back
into the competition.

I've given everything to this cook.

Hello.
Hi.

I went home way too soon.

I have so much more to give.

I am not ready to go home again.

LARISSA:
I've cooked pelmeni and broth.

How does a Second Chance Apron feel?

Still the pressure of the MasterChef
kitchen, but it wasn't...

It didn't feel so heavy.

Like, I hope it's... I hope it's OK.

Just back yourself.

You know, you've got
this amazing food history.

Just fall right into it, 100%.

OK.

We'll taste now.

Thank you.
Thanks, Larissa.

They look well made, huh?

Really thin dumpling wrappers.

I find interesting
the grated bits at the end.

What did she say?
It was for more flaves?

Flavs. Flavs.
Flavs.

Just more flavs.
Technical term?

Yeah. Yep.

Isn't that crazy,
the way that's worked out?

That there was one each for you guys
and two for me.

I did notice that.
Crazy like a fox.

(LAUGHS)
Mental, isn't it?

I think it's just really yummy.

I'd be so happy,

especially if it was,
like, a rainy day

and someone gave me
a big, deep bowl and bib.

You know? I'd just...
I'd just hoe into that.

And beautiful dumpling skins.
I really enjoyed that.

And that little sneaky saute
of grated vegetables

does enrichen the broth as well.

It's a really tasty home-style dish.

This was exactly
what she promised us.

A hug in a bowl.
Yep.

I loved it.
Yeah.

(UPLIFTING MUSIC)

I'd like to thank Julie Goodwin
for coming to join us.

It's clear that this amazing woman
has inspired so many of you.

What an honour for us to have her
here in the MasterChef kitchen

to feed our souls
and to feed our bellies once again.

Julie Goodwin, thank you very much.

JULIE: Thank you.

Thanks so much.

I saw some really beautiful
intuitive cooking

and I felt very privileged
to be able to taste your food.

I would just say to all of you,

just reach deep into your soul
and cook from there

and you can't go wrong.

So, thank you for having me.
Oh! Can you stay?

(CONTESTANT LAUGH)
Oh, my God, Julie!

Well, it started with a stew
and it came down to you.

One dish in particular
stood out today...

..in a good way

and we all agreed that
it was dish of the day.

And that dish

was cooked by Robbie

(CONTESTANTS CHEER)

CATH: Here! Come here!

Thanks, you guys.

The good news doesn't end there.

There was another dish
worthy of note.

It had a broth
packed with flavour...

..and perfectly constructed
dumplings.

You know what that means, Larissa!
Stop!

(CONTESTANTS CHEER)

Welcome back! Look what I have!

Thank you.
No worries at all.

(SINGSONGS) She's back!

Thank you.

Of the rest of the dishes today,
there was one that missed the mark.

What seemed like a safe choice
was the wrong choice

given today's pantry limitations

and that cook, unfortunately,
was you, Jessica.

Oh!

It's alright.

Jessica, one bad cook does not
define your success in this kitchen,

so take what you've learned
in this place and just run with it.

This has been a once-in-a-lifetime
opportunity

and I'm so grateful
to have been here

and learned from you
and all these other amazing people

that I now call my lifelong friends.

And, you know, I'm gonna keep going.

I'm disappointed,

but I definitely am not
gonna stop cooking.

I'm definitely not gonna stop
making pasta.

Go get those dreams.

OK.
OK?

Thanks.

This has been such an amazing,
rewarding experience.

Give it up for Jessica, everybody!

(CONTESTANTS CHEER)

NARRATOR:
This week on MasterChef Australia...

(CONTESTANTS EXCLAIM)

..when we say it's a big week...

(CONTESTANTS LAUGH)

..we mean it.

WOMAN: Oh, whoa!

ALICE: I've never
cooked for

thousands of people.

I just don't know

how this is
gonna happen.

ANDY: Literally the
biggest Mystery Box

in MasterChef history.

Oh, what?!

Don't miss a second

of the biggest
Big Week ever!

(CONTESTANTS EXCLAIM)

Captions by Red Bee Media