All language subtitles for masterchef.australia.s15e21.1080p.hdtv.h264-cbfm

NARRATOR: Previously on
MasterChef Australia...

Roquefort.

Emmental.

I'm gonna guess Gruyere.

..with a suspenseful
elimination cook.

Yeah, baby!

ROBBIE: Hey, I'm having a go
and taking a risk.

I love you, Robbie.
Oh, no!

(SHRIEKS) Mal, get it in the bowl!

This has been the most stressful
cook of my life.

And...

JOCK: This is the perfect
interpretation of what we asked for.

ANDY: I could eat that all day.

MELISSA: I think this is
a raging success.

..it ended with an emotional exit
for Robbie.

Been great to meet all the family
over here.

One day I'll take you to the bush,
teach you about real life.

Youse'll know about it.
(CONTESTANTS LAUGH)

Tonight, a new week begins

with new surprises...

GRACE: It is crazy having these
pro chefs in the kitchen.

..taking the competition
to the next level.

RHIANNON: You excited about today?
RUE: Um, I don't know.

I love surprises.
Do you?!

Yeah! Bring it on.
Oh, my gosh!

Wonder what this week is gonna be.

This week's gonna be exciting.

Rue, let's go, let's go!

CONTESTANTS: Ahh!
Hey!

Oh, hang on! There's only six!

ADI: Oh, stop it.
There's 12 of us. Stop!

JOCK: Morning, everyone.

Couple of interested looks as you
were walking past the mystery boxes.

Looks a bit different today.

CONTESTANTS: Yeah!
We'll get to that in a moment.

But first, buckle up because we've
got two huge surprises for you today.

Oh!
Ooh!

Surprise number one.

This week...

..only one of you is going home.

Oh!
ANDY: They like that one!

Nice! Nice.

Now to surprise number two.

(EXHALES STRONGLY)
This week is a little different.

Oh!
OK!

You're gonna be split
into teams of three.

Ahh!

Each day this week,
one team will be taking on

some of the country's best chefs

in Home Cooks vs Pro Cooks Week!

(ALL CHEER)

BRENT: Genius! Genius.

Wow! Oh, man!

If your team beats the pro cooks,

all three of you will be immune
from Sunday night's elimination.

Oh!

Pretty good, huh?
Yeah.

That's cool, but scary. (LAUGHS)

Now, Grace, as a result of
missing the last elimination,

whatever the outcome of
your team challenge is,

you will still be in
Sunday's elimination.

Yep. Sure.

Rhiannon, does the thought of facing

a professional kitchen team
worry you at all?

No, I'm stoked!

I'm, like, any professional cook
in the kitchen's exciting.

You? Stoked? No!

(CONTESTANTS LAUGH)
No, I'm SO stoked!

We are kicking off this week
with a mystery box.

And as you can see,
there's only six boxes on display.

So three are for today's team
of you guys

and three are for the team of chefs
that you guys are up against, right?

So to decide who's cooking
in today's Mystery Box challenge,

I've got a little sack of goodies.

So in here are three green tokens.

Obviously if you pick a green token,
it is game on today.

First one, put my hand
into the bag...

Ohh!

(ALL LAUGH)

..and I pull out a green token.

Oh, they're all green. No! (LAUGHS)

Can I put it back?!

Only Grace so far.
THEO: What?

Still only Grace so far!

The odds are shortening.

The odds are shortening!

Eh!
Ohh!

You've got the green shirt, yeah!

Where is it?

Ohh!

I've pulled out a green token.
I'm, like, so excited!

I'm like, "Oh, my God!
I really wanted to cook today."

(LAUGHS)

We have a team. Now let's find out
who you're versing.

These three chefs are
the cream of the crop.

They're part of a team behind one of
Sydney's hottest hatted restaurants

which recently opened an outpost
right here in Melbourne.

Oh! Lord.

This restaurant champions
innovative international cuisine.

Please welcome from NOMAD,

Jacqui Challinor and her team!

(CONTESTANTS CHEER AND APPLAUD)

I've been to NOMAD before
and the food is freaking amazing,

so I'm a bit scared.

Wow!

Jacqui, so good to see you! Welcome
back to the MasterChef kitchen.

It's been a while.
It's been a long while!

Thank you for having me back.
Who'd you bring with you?

Head chef NOMAD Melbourne
Brendan Katich.

And Lakhan Bhounsle, who is our

senior sous chef at NOMAD Sydney/
pastry chef extraordinaire.

Ooh! Oh-ho!

RALPH: OK!

You've brought the big dogs
with you, eh?

We're here to compete, aren't we?

So...
(CONTESTANTS LAUGH)

OK, this is how today's challenge
is gonna work.

You'll have 75 minutes

to cook us whatever you want

using at least one of the ingredients
under the mystery box.

You'll also have access

to the under-bench pantry staples.

We are only looking for the top dish.

If that dish is cooked by
any of our contestants,

all three of you guys

are immune from Sunday's elimination.

Except Grace.
Except for Grace.

Except for me.

Alright, guys. Head to your benches.

(CONTESTANTS CHEER AND APPLAUD)

You may lift your lids...now.

Ooh!
Oh, my gosh!

(GASPS)

Ah. OK.

We have pork chop.

Sand crab.

Beautiful pineapple.

Some fennel.

Watercress.

Betel leaves.

Rosella.

A jar of jerk beans.

And my favourite -
Hello Panda biscuits.

(CONTESTANTS LAUGH)

So many possibilities.

Bring us a variety of dishes.

Play to your strengths.

Your 75 minutes...

..starts now.

Come on, guys!

Ooh, this is gonna be tough.

We could bash it
in a mortar and pestle

and do, like, a saucy...

Like your parsley sauce vibes,
potentially.

We've got a mystery box

and only one person can win
in the whole six of us.

So if one of us win,

we actually get to be
safe from elimination!

And if the pros win,
then we go to an all-in.

So we need to come up with a strategy
that plays to our strengths.

What are you thinking?
Um, maybe a pineapple sorbet.

Antonio's really good with sweet

and Grace is really good
with savoury.

They're both amazing cooks.

I'll brine the pork, I think,
and then maybe a sticky glaze

and then on the hibachi.

Antonio and Grace
both have great ideas.

My strength is I know
how to balance bold flavours

as well as spice.

I'm gonna do the crab.

I'll take a little bit.

I'll take a few legs off,
maybe do a bit of a butter.

I can do olive oil
and rosella parfait.

Ooh, jeez!

And a rosella cream on the bottom.

Just do something
you're so confident in nailing.

Yeah, I'm worried you're...
Are you stitching yourself up?

I don't wanna get
in your head, though.

Do what you feel
you're comfortable to do.

100%, the pressure's here.

I don't really know
what I wanna cook with.

It's not hot but I can still
feel the heat.

(CONTESTANTS CHEER AND APPLAUD)

Let's go!

Spoons.
I've got you spoons, Antonio.

Oh, good work, Gracie.

I've been a chef for...16 years now.

10 of those will be at NOMAD
this year.

Long-service leave coming up.

(LAUGHS)

I love crab.

I think it's the king of the ocean.

I'm gonna do a little starter,

almost like a little bit of
a pickled crab salad.

Bit of a fennel puree base.

And, like, different layers of crab,
different layers of fennel.

And I might do, like,
a little vinegary-sharp

dressing with the pickled beans.

Jacqui Challinor!
Hey, Jacqui!

Hello.

You had a little chat before
about what everyone was gonna cook.

Was there any like, "You do this
'cause that's your jam"?

Yeah, yeah. I'm gonna do a starter.

Brendan's doing the main
and Lakhan's doing the dessert.

Right.

Brendan's dish is really similar to

a dish that we've got
on the menu at NOMAD,

which is a bit of a signature.

So I'll be cooking
wood-roasted pork chop

with barbecued pineapple and fennel.

This is just a little pineapple
sort of salt rub for that pork chop.

Go on.

Lakhan's a bit of a wildcard,
but I like that.

JOCK: How badly...

..as the boss,

do you wanna take this home today?

Oh, look, I'm not NOT trying to win,
but... (LAUGHS)

That's all we needed to hear.
She's going for it.

I'm competitive, OK?
Yeah.

Just don't run out of time.
I'll be fine.

Stop distracting me, then!

Today I'm cooking on the same bench
as Jacqui.

She's pretty intimidating.

We're making completely
different dishes,

but at the end of the day,
our team just needs

one top dish to win.

I like doing desserts, so I think
I'm playing to my strengths,

but...I don't know, we'll see.

I'm starting off with
a fennel and pineapple sorbet,

with a watercress crumb.

I've definitely done sorbets before,

mostly raspberries,

but today I'm gonna try pineapple
and see how that goes.

We're going against professionals,
so this has to be the best

pineapple and fennel sorbet
the judges have ever had.

I want the combination of flavours
to have that wow factor.

I'm really hoping
it's a winning dish.

Let's see if we can bring it home.

Pretty simple - we're only
looking for the best dish today.

15 down. One hour to go.

(ONLOOKERS CHEER)

Let's go, guys!
Come on! Go, Rhi!

RHIANNON: I just keep forgetting
all my equipment. It's terrible!

Lakhan.
Hello.

What are you making?

I'm making an olive oil
and betel leaf parfait.

Are you worried about
anything at all?

Um, I just need to get cracking

and get this parfait in the blast
freezer as soon as possible.

So once the cream's done,

the parfait's gonna go in
and hopefully,

she will be...set.

Time. Time runs out.
Yes.

Super quick.
I know.

Before you know it, we'll be
giving you a 10-minute countdown.

Your parfait's not set,
there's a bit of pressure...

See, now the pressure's building.
Now the pressure's building!

Welcome to MasterChef!
Good luck!

I need to get my parfait
in the blast freezer

but I'm infusing this
betel-leaf flavour in my cream.

And that needs to cool down
completely before I whip it.

I feel the stress.
I feel the pressure.

It all feels real now.

How's it feel to be back
down there, Rhiannon?

Oh, great, mate!

My strategy is to go big on flavour.

And I'm going, "I can't think of
anything else but pineapple!"

It's just, like, pineapple,
pineapple, pineapple.

I'm, like, going troppo. (LAUGHS)

So I'm like, "I'm gonna
go sweet with this one."

And you know what?
I'm not even a sweet person.

Rhiannon!
Rhiannon!

Hey, guys!

You're going down Sweet Alley
as well, looks like.

Yeah, I am, which is really weird.

Yeah.
Yeah, it's really weird.

You know, like, desserts aren't
generally something I will go for.

What are you cooking?

I'm doing a fennel ice cream

with an upside-down
caramelised pineapple cake

with some candied fennel

and maybe some fresh pineapple.

I'm just gonna wing it
and see how I like the flavours.

It's not 1980.
(LAUGHS)

I'm still stuck in Nostalgia Week!

Upside-down cakes are so retro.

I'm pretty sure I've been
eating these my whole life,

and I'm...old.

What am I doing?

Yeah, tough challenges ahead.

(TIMER BEEPS)

Why is this going up?

You can tell that
the pro chefs are pros

because they are calm,
they are collected,

they know what they're doing, they've
done it a thousand times before.

But the pro cooks have not cooked
in this kitchen before,

they don't know where everything is.

LAKHAN: I am a bit nervous.

Just the pressure,
working in a new space.

I can really feel the pressure.

Like, I can feel it in me now.

I actually think that the home cooks
have a chance today

because just one of them
needs to have the top dish.

It's round about this time
that you start realising

just how much you've gotta do.

You've only got 45 minutes to go.

ANDY: Come on!

ADI: Come on, come on,
come on, come on, come on!

Let's go, guys! Looking good!

(LAUGHS)
THEO: Oh, no!

Hit it on the bench.
Tap it on the bench.

(LAUGHS)

(POP!)
Hey!

Hey!
Hey!

Good job, Grace.
Good job.

JOCK: Grace.
ANDY: Hi, Grace.

Hi! How are you?
Very good.

What's cooking?

Um, so I've got some pork brining.
Yep.

And I've juiced some pineapple
and I've got the rosella in there.

Cook that down into...

Into a bit of
a sticky sort of sauce.

Yep.
Yep.

And then the plan is actually
to tempura some betel leaves,

slice the pork and sit it inside
with a little bit of pineapple,

fennel on top.

The whole thing's tempura-ed?

No, so, like, a little cup
to sorta, like...

Like a taco.
As a vessel.

A little vessel.
Just the betel leaf?

Yeah.

Is it gonna be stable enough?
I hope so.

You're gonna have to get it,
like, super crispy.

Yeah.

Really interested in this dish.
Same.

(LAUGHS NERVOUSLY)

Good luck!
See ya.

Either way, I'm gonna be
in the elimination cook,

so it's an all-or-nothing day
for me.

Oh, gosh!

To actually be here is very...

..very strange experience,
but exciting.

I've watched quite
a bit of MasterChef.

It's just great to see other people

that really love food...

Yum!

..the possibilities involved
with food and the beauty of it.

I couldn't resist cooking
the pork chop today.

And then to go with that,

I'll use some of this
beautiful fennel, make a puree,

and then we'll probably do a little

barbecued pineapple sort of salsa.

And then some of those
sliced-up beans as well

just for that real acidity
to go with the creamy fennel.

Did you say I could take
the base of the fennel?

Yeah.
You're not using it?

You want the tops, yeah?
I'll just use the green stuff.

I think today's more about

paying respect to that produce

and sort of just complementing it
where we can.

MELISSA: Gentlemen,
some good dishes?

JOCK: I don't think there's
a bad dish out there today.

Nah. Antonio up the front,
he's gonna do his pineapple sorbet.

And that's really the only element
that he's, like,

super committed and set on.

Jacqui, a crab salad.

She's got the crab cooking,
she's gonna reduce

the liquor in there,
which will give her the dressing.

So it's gonna be a salad
that's crunchy and full of texture

and it's very NOMAD.

I would expect nothing less
from her.

You know, they're
a well-organised team.

And all three of them sound like
they could take the win out.

They're gonna be tough
to beat today.

I mean, I think they're showing off
a little bit.

(JUDGES LAUGH)

How you going?
Good, how are you?

Good, thanks!
What's cooking this side?

Um, got some fennel
ice cream happening.

Ooh!
What about you?

I'm doing a betel leaf
and olive oil parfait.

Yum!

I've got Lakhan next to me
making a parfait

and I'm doing an ice cream,
and I'm kinda going,

"Oh, he's a pastry chef,
I'm a home cook.

"There's a big difference."

And to make it even worse, I've
never made fennel ice cream before.

Can you taste the fennel?
A little bit.

But, you know, fennel and pineapple
have always been great mates.

Chuck it in a creamy,
beautiful ice cream,

they're gonna love each other.

I'm gonna work as hard as I can

to get this dish full of flavour.

I'm gonna really give it my all.

I would love to just prove
why I'm in this competition.

Today's the day.
I wanna beat these pros!

If I can pack enough flavour into
this retro pineapple cake,

I reckon I can take Lakhan out.

I need to get on with my parfait.

I infused betel leaves in my cream,
so it was a bit hot

and then I had to
chill it down completely.

But it's still a bit warm.

I'm a bit stressed.

The cream's not whipping fast enough.

I need to crank the speed up.

I feel my heart sinking a bit
at this point.

The parfait's not in the freezer.
My cream's not whipping.

I'm really feeling stressed
and under the pump.

Oh!

Um, a situation.

My cream's split.

BRENDAN: Oh, I love you!
You're the drama!

My cream has split. I'm just looking
at the bowl, wondering what to do.

I don't know what to do
at this point.

I literally ran to grab a spoon.

I'm gonna pivot. I am dropping
the betel leaf completely.

I don't have time to do it again.

I look at the rosella.
It's got a beautiful colour.

And I see pineapple.

So now the dish is just
an olive oil parfait

with candied rosella in it
with pineapples,

some diced pineapples
tossed in some rosella syrup.

But I'm still gonna
play to my strength

and hopefully this makes the cut.

ANDY: Parfait in the fridge yet?
No.

(CHUCKLES)

I know I have to get my parfait
in the freezer ASAP.

She's getting together.
She's whipping.

Sounds like today's tasting
is going to be spectacular.

30 minutes to go!

(ONLOOKERS CHEER)

DECLAN: Let's go, Grace!

Mmm!

I'm gonna be serving
a fennel and pineapple sorbet.

Sorbet's looking really good.

I'm happy with my watercress crumb.

Hi, Antonio!
Hello, hello!

I just candied a little bit of,
uh, the rosella,

'cause I've never tried them before,
and they're so beautiful.

I really like the colour
and they just taste amazing.

I think I wanna make now

a little jammy or maybe syrup.

That sounds like a fantastic idea.

Vibrant colour, beautiful flavour,

they really do add a lot of beauty
to the dish.

Just leave yourself enough time
to bring this dish together.

OK. Thank you.

I've never cooked with
rosella flowers before,

so I'm not entirely sure
how long should I cook them for

to make a really nice jam.

It sort of tastes like raspberry,

so I'm gonna treat it
exactly like that

and they cook down pretty quick.

RALPH: Look at you, sir!
Oh, Antonio!

Oh, you bougie boy!
Pulling out the big guns!

(LAUGHS)

I'm just gonna get
the crab meat picked.

CATH: Oh, she's getting...

DECLAN: Getting the meat out.
OK, yep.

You don't get much meat
out of one, do you?

No!
Bloody hell!

At this stage, I've only
sort of tasted things separately.

My next step is just
putting it all together

and seeing how it comes together
in one mouthful.

Hopefully I've built up layers
of crab and fennel.

It's all coming together
and I'm loving it.

There's the flavours of
that beautiful

creamy, silky puree down the bottom,

the crunch from the fresh fennel

and the beautiful soft, silky crab.

It's layered up and it eats well.
That was the intention.

Jacqui - I understand
why she's the boss.

She is just doing her job
so effortlessly.

I hope the contestants
can do enough to beat Jacqui.

I'm sorry, but how can you
compete against

a crab salad being served
in its own shell?

You know, like, that's next level.
(LAUGHS)

Cakes look good.
They're soft and fluffy.

Rhi's doing a sweet today,
which is not normally her forte.

So I'm quite proud of her for, you
know, going outside of the square.

RUE: Oh, looks good, Rhi.

RHIANNON: Yeah, it tastes
really good too.

Yep.

I was concerned about the fennel
flavour coming through,

but I ended up adding a bit more.

Pretty happy with it.

Do you have any brine left, Gracie?

Yep, a little bit.

How much do you need?
I just need a tiny bit. I only...

Here, I'll leave that
with you, babe.

Are you gonna need that?
Um...save me what you can.

I'm pickling my pineapple here.

I'm adding the brine
from the bean liquid

to put a bit of chilli
into my pineapple.

I have to put chilli in everything.

You know, who doesn't love chilli?

So I'm on track,

but, I mean, the cooks from NOMAD
are crazy ridiculous,

so I'm gonna go as hard
as I possibly can.

LAKHAN: I am
a big fan of MasterChef.

That was a big
lockdown project for us,

to sit at home, watch every single
episode during dinnertime.

I could feel the stress
sitting on the couch, just like,

"Get the ice cream
in the machine NOW!"

I don't wanna be that person, but...
I am that person today.

I feel the stress,
I feel the pressure.

It all feels real now.

No parfait, no dish, so...I'm
hoping that the parfait sets.

Let's see!

BRENDAN: Oh, you got a big old chop.
(GRACE LAUGHS) Yeah!

I've got my pork on the hibachi.

When you are limited
to your ingredients,

you need to be creative
with how you bring

more flavour, and so

there's nothing better than
that smoky fire flavour

that you get from the hibachi.

But I do notice

just to my left...

..Brendan also has
his beautiful cut of pork

on a hibachi.

Feeling right at home right now.

The crux of what we do at NOMAD
is all centred around

cooking over the open fire.

There's something very simple
about cooking over fire,

and there's nowhere to really hide.

Perfection for me is just
a nice, juicy piece of pork.

So just gotta nail the cook on this.

It is the battle of the pork chops
up this back bench.

I mean, I'm a little bit nervous.

Obviously we've got
the pros over here.

I don't think he's got
a single care in mind.

He looks like he's just
in his element.

Don't let that burn.

These guys cook with fire
every day. It's what they do best.

So I wanna make sure that my idea is
different in order to stand out.

I'm gonna do the betel leaf tempura

and I'll, like, serve
three little betel leaves

with slices of the pork.

Inside?
Yeah. Yeah.

Hopefully I'll have enough time

to play around with
this tempura batter.

I've never done
a tempura-ed betel leaf.

I don't want the betel leaf to break
when the judges eat it.

That tempura batter needs to be
really crispy.

If these betel leaves don't work,

I'm not sure how it's gonna
work out for me today.

The pressure is on.

You've only got 15 minutes to go!

Let's go!
Let's go!

(CONTESTANT WHISTLES)

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

How you going?

Stressed.
Stressed? (LAUGHS)

Just trialling out my tempura
betel leaves at the moment.

Yeah, hopefully it works out!

I want the betel leaf
to just be the perfect vessel

for the beautiful pork.

Oh, that looks amazing!

I think it's working!

BRENT: Is it crunchy still?

Yeah, it's OK!
Good?

Yeah!

Now that I've tasted the betel leaf

and I'm seeing that
it's holding its shape,

I think that this might
actually work.

Oh, yum!

That's good.

Yeah, that's good, Grace. Clever.

I've also got some pickled fennel
in the fridge.

I've prepared a little salsa number
with my pineapple

and my pickled green beans.

I've got a sauce reducing now
to glaze over the top of my pork.

And I'm just working to have

everything ready to go

for when I wanna plate.

CATH: Good job, Grace!

It would be so cool
if I could save my team

and bring home the victory today.

BRENDAN: My burnt pineapple
salsa's done.

The fennel puree's made.

It just all comes down to that pork.

So the pork's the star of the dish.

I'm looking to have
a beautifully cooked piece of pork.

Nice colour on the outside but still
tender and juicy on the inside.

As soon as I see that pork,
I know I'm in a happy place.

I'm just hoping that
that balance of the salsa

and the richness of the puree
can really top off that pork nicely.

I'd love to get the top dish today.

Be a nice little feather in the cap
to walk back to NOMAD with.

But there's definitely
some stiff competition out there.

Five minutes to go!

ANDY: Come on, five minutes!

Lakhan, is your stuff frozen, bro,
or what?

LAKHAN: Hopefully.

This is the moment of truth.

No parfait, no dish.

And it's a success.
Whew!

But I still feel nervous.

I don't know if the judges
are gonna like it

because it started off as something

and it's not the same thing
on the plate.

RHIANNON: It's time to start
building the cake.

You've just gotta put it
upside down.

Oh, that looks awesome!

Beautiful chilli pickled caramel.
Pour that over the top.

I've tasted it all and I like it.

For me, it's definitely
up my flavour alley.

But Lakhan's is so beautiful.

It's, like, the prettiest thing
I've ever seen.

I don't know whether my retro cake's
gonna be good enough.

Just on looks alone, I don't think
my chances are good! (LAUGHS)

JOCK: One minute to go! Come on!

Come on!

Come on, guys! Come on!

What is she doing?!
One minute!

Get it on the plate!

Just keeping on my toes!

JACQUI: When I finish the crab salad

with the burnt butter over the top,

I'm really, really, really stoked
with how it's all come together.

ANTONIO: For the plating,
I want each scoop

to grab some of the watercress crumb,

some of the jam
and some of the sorbet,

so that way, when you scoop it in,

you're actually grabbing
all three elements at once.

ALL: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

That's it!

(ONLOOKERS CHEER)

Well done! (LAUGHS)
Nice work.

Good job.
Well done, buddy.

I'm really hoping the judges
love the flavour.

That's where I'm bankin' on.

This is a once-in-a-lifetime
experience and I'm glad I did it.

In the battle of
home cooks vs pro cooks,

who handled the mystery box best?

We're looking for
the best dish today.

JOCK: The first dish we'd
like to taste belongs to...

..Rhiannon.

(CONTESTANTS CHEER)
ADI: Whoo! Go, Rhiannon!

Rhiannon, what have you made us?

I've made a pineapple
upside-down sponge cake...

..with a fennel ice cream...

..and a pickled caramel pineapple.

Dessert.
I know!

What's going on?

I just saw the pineapple and
instantly, I just went, "Pineapple."

I'm tropic North Queensland.

You get pineapples on the side of
the road everywhere, you know?

Yeah.
So for me, that was really familiar.

Cool.

ANDY: Rhiannon...

Oh, my God. Flavour!
It is...out of control.

Like, what you've done
really well is

the little kind of pickled pineapple

versus the roasted pineapple

versus the aniseed in the ice cream.

The thing that's going on there
is absolutely dynamite.

You're a master of flavour.
Oh, yes!

You love cooking with chilli,
you love always sort of

inserting that into the narrative
wherever you can.

And I think it was really
clever of you to kind of

balance sweet and savoury and sour
and bright into this one dish.

Flavours - brilliant.

And that top part of the cake,

you get just a slight lick of
the chilli in there.

It's tender and it's full of flavour

and it's got a really nice
mouthfeel.

Well done.
Thanks, guys.

I'm stoked. Thank you.

CATH: Awesome, Rhi!

Good job!
Thanks, buddy.

Standard's set.

Next dish we'd like to taste
belongs to Lakhan.

Whoo-hoo!

CATH: Wowee!

Whoo-hoo!

What have you made us, mate?

Rosella and olive oil parfait...

..with grilled pineapple...

..and fresh pineapple
with bronze fennel

and candied rosella.

On a scale of 1 to 10,

how nervous are you right now?

I am a bit nervous,

because this wasn't what I was
originally planning to do.

I wanted to do a betel leaf
and olive oil parfait,

but the cream split
and I had to pivot

and do something with what we had.

I could definitely feel your nerves.

I think that little bit of
self-doubt creeping in

to go, "Can I commit
to this new dish

"and will this new dish be
a success?"

I can imagine that that must be
playing on your mind at the moment.

NARRATOR: In the mood to cook?

on 10 play.

I'm nervous.

I don't know if the judges
are gonna like my parfait.

I'm very happy to say the texture
of the parfait is sublime.

It has a beautiful silky,
velvety texture to it.

That slight fruitiness
from the olive oil

really comes through.

The olive oil parfait,
it is beautiful, mate.

Like, I was so worried for you
because you had a few other problems

while you were trying to get
the parfait in the freezer,

and I was like,
"Is that gonna rush him

"on getting the perfect
parfait mix together?"

But I really, really dug it.

It's such a good anchor

for everything that
you've loaded on top.

The fresh little
pineapple-rosella salsa -

dynamite.

The grilled pineapple
that you basted

with the rosella syrup - dynamite.

Great result, mate.
Thank you.

The flavours are excellent.

A touch more acidity, for me,

just to cut through that
rich fattiness of the parfait,

would have been
all that was required.

But I can see why you're a cherished
member of the NOMAD team, mate.

That's a very smart dessert
in terms of flavour,

and it also looked the goods.

Well done, mate.
Thank you so much.

(ONLOOKERS CHEER AND APPLAUD)

Good job. Good job.

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

(ONLOOKERS APPLAUD)
Whoo!

Go, Antonio!

ANTONIO: There's been a couple of
good desserts already.

I really, really want immunity

so I need to deliver.

Antonio, what have you made today?

I made you a pineapple
and fennel sorbet,

a rosella jam

and a watercress crumble.

JOCK: Antonio...

..as always with you,
great flavours going on.

Pineapple and fennel sorbet,
well balanced.

And then the jam - great flavours,

but a terrible texture.

It just hasn't been
cooked out enough.

Rosella flowers, you really need
to cook them. They take a lot.

You know flavours so well

and I think conceptually,
this is a really great dish.

Even though rosella as a flavour
and ingredient to use

is unfamiliar to you,

I really commend you
for taking that on.

Great effort in terms of trying
to play with new flavours,

but I just think you need
to keep on working.

Thank you.

Jacqui.

(APPLAUSE)

JACQUI: I think it looks beautiful.

I think it eats really beautifully.

I think we're in with a shot.

What did you cook us today?

A crab and fennel salad.

I'm happy with the dish.
I'm confident with it.

So, you know, may the best man win.

Jacqui, great flavours.
Very impressive.

Beautifully cooked crab.

And I think the delicious part here
is making it somewhere between

rich and decadent
with the brown butter

and sort of zingy, sharp edge with
the vinegar from the jerk beans.

It is light, it's refreshing,
it's full of flavour.

The grilled fennel just finishes off

that sort of smoky sort of flavour -

a trademark of NOMAD.

Even in a blindfold, I could have
picked that was your dish.

I thought it was excellent.
Well done.

Thank you. Thank you.

Jacqui, stunning presentation,

as would be expected of
a chef of your calibre.

It's just such a lovely bite of food.

A wonderful way to start
a lovely meal.

Thank you.

Jacqui, I think you really
showed off your skill today.

To just kind of prod along
and do elements

and then to be able
to put them all together

and create greatness,

that's so hard to do,

and you've absolutely nailed it.

It has layers upon layers
upon layers.

Thank you!

I think you've made a serious play
for the win today.

Oh, she's happy now!

Next up, Brendan!

I'm hoping this dish
really represents me.

It's just about beautiful produce

and some really simple flavours
to complement it.

Brendan, what'd you cook, mate?

I cooked a barbecued pork chop...

..with a burnt pineapple salsa...

..and a fennel puree.

Nice.

Brendan...

..Jacqui said you know your way
around a pork chop.

You can definitely tell
with what you've done there.

It was perfectly cooked.

It's really beautifully seasoned.

The fennel puree with
the watercress through it.

I love that touch of watercress.

The only thing I would have liked
is, like, some sort of vinaigrette

to kind of break through the pork,

the puree and bring it all together.

But, mate, there's some
epic cooking on the plate.

You should be super proud.
Thank you.

Some very confident cooking and I
would expect nothing less from you.

I think the beans were
a really smart move.

A really confident cook can look at
something that is a pre-made product

and know how to integrate it
into a dish in order to elevate it,

and I think you did that
to great success.

For me, the pineapple
with the jerk beans is...

It's just the perfect accompaniment
for pork.

I thought it was brilliant, mate.
Really, really, really well done.

Thank you.
Nice one, Brendan.

(ONLOOKERS APPLAUD)

And lastly, Grace.

(ONLOOKERS CHEER AND APPLAUD)

GRACE: When I walk this dish
up to the judges,

they are either gonna get it
and love it

or it's gonna be an epic fail.

I really wanna impress the judges.

I need this betel leaf to be crunchy

and a hero in itself.

(GRACE WHIMPERS)

ANDY: Grace, there's a bit going on.
What have we got?

So we've got tempura betel leaf

with pork,
a pineapple and rosella sauce

and a salsa.

(CRUNCH!)

(CRUNCH, CRUNCH!)

(CRUNCH!)

Grace...

Oh, my God.

You've nailed it.

Oh, thank you!

The tempura betel leaf.
Two things going on.

One, you've mastered tempura.

What it's also done,
in cooking the betel leaf

rather than having it raw
as we normally might,

it's just allowed the oils
to seep out...

..and kind of perfume the inside of
that tempura batter.

And so you get this amazing

perfume and flavour of betel leaf
as you're eating it.

The pork is beautifully cooked.

And did you marinate that
in the juice of the...

The pickle...
Yeah, you can taste it.

It's so good.

You are on fire!

Absolutely amazing.

It's just a really wonderful
bite of food.

Lots of considerate textures.

Beautifully, beautifully balanced.

And it's as happy as you are,
which is...

The best we can hope for is

translating how you're feeling
right now onto the plate.

It's true.
Thank you.

It's the second faultless dish
that we've got today.

I mean, you are right up there.

It all starts with that tempura.

We were interested in the concept,

but we were somewhat doubting

whether you could achieve
what you wanted to,

and you have done that and some.

And then it is all about
the goodies on top.

You've really thought about
"How can I make this pork cutlet

"even better than it is?"

You should be so stoked!
I'm so happy!

Like, you are going up against
some absolute weapons

in the NOMAD crew

and you are right there with them.

So, well done, Grace.
Thank you!

(CONTESTANTS CHEER)

(GIGGLES HAPPILY)

Well done!

Today, we were on the hunt
for just one top dish.

And so we narrowed it down
to our favourite dish

from each team.

From Team NOMAD,

leading by example,

that dish was cooked by Jacqui.

Whoo!

The crab salad was decadent,

it was beautifully balanced

and unmistakably yours.

And from our contestants,

that dish was cooked by Grace.

(ONLOOKERS CHEER AND APPLAUD)

It was an ingenious vehicle carrying
the most delicious cargo.

Textural, vibrant,

and surprisingly successful.

Great work, Grace. Well done.
Thank you.

Both of your dishes
were technically flawless

but one dish excited us more.

And that dish was cooked by you,
Grace.

Ohhh!

Oh, my God!

ANTONIO: Good job!

Oh, my God!

Man!

Well done! Well done.

Ohh!

Grace, rarely in this kitchen
does a dish composed of

such unlikely ingredients

converge into such
a resounding success.

Even though you may not have been
able to save yourself today,

you successfully saved
your teammates,

Antonio and Rhiannon,
from Sunday's elimination.

So bittersweet!

Yeah, I know!

Jacqui, Brendan, Lakhan,

our commiserations.

Our kitchen is better
for having had you in it.

Give it up for the NOMAD team, then!

Thank you!

Thanks, guys!

As for the rest of you,
we'll see you tomorrow.

Congratulations.
Oh, my God!

Well done.
Well done!

NARRATOR: Tomorrow night
on MasterChef Australia...

It's Khanh Nguyen!

(CONTESTANTS CHEER)

..home cooks and pro cooks take on
a three-course Pressure Test

from a master...

MALISSA: Khanh's entree is

the most
beautiful dish

I've ever seen
in my life.

..that blows
everyone away...

Hoo!
MELISSA: You ready?

Oh, no!

..even
the professionals.

Oh, no!
My God!

I stuffed up!
Ooh!

Captions by Red Bee Media