All language subtitles for MasterChef.Australia.S15E24.1080p.HDTV.H264-CBFM

NARRATOR: Previously
on MasterChef Australia...

..our home cooks took on the pros...

Today, it ain't your average relay.

ALL: Ohhh!

..in a MasterChef relay
with a major twist.

There's no handover.
No communication between cooks.

Oh, my God. What has he got here?

LOUIS: To be thrown into a kitchen
with zero communication,

it's quite daunting.

They bravely went up
against the best...

JOCK: It's so delicious.
It is absolutely perfect.

..and the Cantonese cuisine experts
lived up to their reputation.

The runaway winners
were team Stanley.

(APPLAUSE)
There you go. Well done, guys.

Tonight, who will win
in the final face-off

of Home Cooks vs Pro Cooks?

BRENT: I've just gotta back myself
and go for it.

White-apron day, it's a happy day.
Yeah, it's a happy day.

BRENT: I've been
up on the gantry all week

just watching pro chefs

cook in the MasterChef kitchen.

So I've had time to sort of
mentally prepare myself for today.

What's it gonna be today?
Mmm.

I wanna beat the professional chefs,

and I think with Rue and Theo,

we've got what it takes
to win the challenge.

Are you nervous, Rue?
A little bit, I'm not gonna lie.

Are you? Nah.
This is a free hit today, Rue.

Too excited!

(APPLAUSE AND CHEERING)

(CATH LAUGHS)

(LAUGHS)

CONTESTANT: Whoo!

Morning, everyone.

I'm too excited. (LAUGHS)

Theo, Rue, Brent,

all week long, you've been patiently
waiting to take on the pros

and here you are.

Finally.

This is your chance to save yourself
from Sunday's elimination.

So, let's get straight
to who you're up against.

Ooh-la-la.

(GIGGLES)

There's no doubt that this team

is from the hottest restaurant
in the country right now.

RUE: Ooh!

They opened only one year ago,
but in that time,

they've won 'Time Out'
Restaurant of the Year

and Best New Restaurant of the Year
in the 'Good Food Guide'.

Plus, Andy and I reckon it's
the tastiest meal we've both had

in the last 12 months.

Wow. OK.
Jesus.

(SUSPENSEFUL MUSIC)

Taking the flavours
of the Philippines

and cooking them over fire,

they're making every dish
goddamned delicious.

Wow.

It's no wonder they are the hardest
restaurant to get into right now.

Please welcome,
from Serai in Melbourne,

Ross Magnaye and his team!

Let's go!
(APPLAUSE AND CHEERING)

Yeah, yeah, yeah, yeah!

We're all excited on the gantry
seeing the team from Serai.

(JOCK WHISTLES)

They're winning awards,
smashing it every which way,

so I'm really excited to see
what they're gonna bring today.

Hello.

Ross, mate,
welcome to the MasterChef kitchen.

Thank you, sir.

How's it going?
The restaurant's pretty busy.

We're pretty happy, we're pretty
blessed that, um, we're here now.

So, yeah.

And we love it
because it is so different

to what we've had in the past.

There's no rule book.
Yeah.

So, basically, it's modern Filipino,

uh, but, we take, like,
the best Australian ingredient

and marry it with, like,
traditional Filipino flavours,

bring it together and we cook
everything in the wood fire.

Nice!

What guns have you brought with you?

Uh, Shane Stafford, my business
partner and creative director.

And Leandro, one of my CDPs.
He's amazing.

So, we're pretty excited.
Nice.

Leandro.
Yeah?

How are you feeling about being
in the MasterChef kitchen?

I'm pretty excited, actually.

I've always watched MasterChef
when I was a kid.

Now that I'm here, I'm very happy.
Yeah.

Yeah.
CATH: Oh!

Brent, how are you feeling
about what's going on over there?

Uh, well, yeah, it's gonna be
a bit of a challenge now, I guess.

(LAUGHTER)

Now?

Well, it was a challenge before

and now it's just, yeah,
even more of a challenge,

but we'll probably learn...
learn a bit too, I guess.

Let's get straight into it.

RALPH: Here we go.

This classic MasterChef challenge,

it's about the two most important
things in this kitchen -

time and it's also ingredients.

(EXHALES)

For time,
you'll start with 75 minutes.

As for your ingredients,
they're under these cloths.

Every four minutes, we'll reveal
a new cluster of ingredients...

RALPH: Oh, my God.

..that you can use
to fortify your pantry.

OK.

You can start cooking
whenever you'd like,

but you can only use the ingredients

that have already been revealed
at the time that you start.

Ooh!

OK.

The individual that cooks
the best dish today

will win for their team.

And if that dish is cooked
by one of you guys,

you are all immune
from Sunday's elimination.

So the question is, what is
more important to you - time...

Or ingredients.
..or ingredients?

Are you ready?
Yes.

Your first set of ingredients are...
the pantry staples.

CONTESTANT: Yes!
Oh, OK.

Not bad.

And your time starts now!

What's in that?

You've got six eggs, salted butter,
unsalted butter,

we've got 00 flour,

some caster sugar,
self-raising flour,

white vinegar,
extra virgin olive oil,

some full-cream milk
and thickened cream.

Have I got any takers?

I love milk, though, but nah.
No, thank you.

I know I need to have a bit of a
strategy going into this challenge.

I'm not gonna worry about time today.

My focus is the ingredients

and going as far as I can
down the line

and give my team a shot of winning.

OK, so officially,
no takers for just the staples?

No.
BRENT: No.

THEO: No, thank you.
OK.

Alright. The next set of ingredients
to add to your pantry are...

..fresh aromats.

MALISSA: Ooh, yummy!
Fresh aromats.

So, we've got galangal,
we've got ginger,

we've got turmeric, we've got
horseradish, we've got onions

and we've got garlic.

Plus, the staples.

If you choose to go now,
you will have 71 minutes.

RUE: Time or ingredients?

Both are really important to me.

But you have to stick to
what you're good at,

so I'm thinking
dessert, dessert, dessert.

Rue, dessert day?

Is that what we're thinking?
Dessert day.

So you need some time
is what I'm...what I'm feeling.

Yeah.

With the staples, there is not much
flavour that I can work with.

So I'm hoping sometime soon
there would be some fruits.

Any takers?

Nothing?

Zero? Nada?

OK, you've waited 8 minutes
and now you get your hands on...

..wine and grape-related things.

RUE: OK.

Chardonnay, shiraz, prosecco
and some red grapes.

It'd be nice to drink it, though.

Theo, all you need
is on that first table.

I know. But I don't think a bread
is not gonna win today.

I think I need to do something
a bit more.

I don't know what I'm waiting for.
ANDY AND JOCK: Yeast.

(ALL LAUGH)

Somewhere under there, maybe.

I need time as well,
so it's not working for me.

I'm not gonna go pastry, I'm not
gonna do anything bread-wise

because I want to do something
different today.

But for me, time is quite crucial
in this kitchen.

I want to have as much time
as possible to develop flavour

in whatever dish I decide.

There's nothing in my mind
where I'm like,

"Yeah, that's what I want
and I'm gonna wait till that."

So if I see something that works

and I can think that I can create
a good dish, I'm gonna jump on it.

ANDY: 11 minutes off the clock.

And now...

..you have...

GANTRY CONTESTANTS: Oh!
Yum!

..fresh veg.

So we've got a trio of mushies here,
some brussels sprouts...

(GAGS)
..zucchini flowers...

(LAUGHS)

..spinach, green beans, heirloom
tomatoes, little baby carrots,

broccoli, parsnip
and some kipfler potatoes!

Vegetables are revealed.
(CHUCKLES) It's too safe.

Nah?
Surely?!

Nobody? Not one?

Nah? Nothing? No?

I already have a dish in my head.

I wanna do a dish based on
what we do at the restaurant.

I'm thinking beef, so I'll wait.

The suspense!
I know. It's like ages, isn't it?

The longer you stand there,
the less time you have.

Just so you know.
Yeah.

You guys didn't want to go?
No.

Where's the time? That one?

How much time left?

CATH: Time's moving so quick.

Come on, guys!

No-one has started cooking yet.
This is crazy!

We're gonna have some starters
with this one, for sure.

Yeah, I reckon so. This is the one.
This is definitely the one.

I'll have baskets ready for you, OK?

OK.

I'm gonna have at least two.

RUE: Wow!

You now have 59 minutes.

Everything we have revealed and...

..beef!
CONTESTANT: Wow!

That's what we're talking about.
I told you.

THEO: Beef. I think
I can do something with that.

I don't really have a plan yet,

but I know that I need
as much time as possible

to beat these Serai boys,
so I'm gonna go.

I'm gonna go.
Oh, interesting!

CONTESTANTS: Yes!
CATH: Yes, Theo!

ANDY: What did I say?
Whoa.

Did you have an idea or are you
just gonna try and work it out?

Not really. I'll try and work it
out, yeah. I need time as well.

Yeah, well, hurry up!

I don't really know what I'm doing
at this stage.

Uh, maybe some bone marrow.

Um...steak. I just can't think
of what I'm gonna put with it.

I don't know.

Like, look at that!

Oh!

Bone marrow with butter? Steak?

I'm going for it. 59 minutes.
I think I got this in the bag.

I'll take it.
Oh!

JOCK: Hey!

(CHEERING)

Good man.

You did say you were waiting
for beef.

I'm thinking I'll make a Wagyu steak
seared on a hibachi grill

with onion jam,
smoked bone marrow butter

and just sauteed mushrooms
on the side.

Hey.
(APPLAUSE AND CHEERING)

Good on you, mate.

With galangal, ginger,
turmeric and garlic.

Pretty nervous, but also excited
at the same time, you know.

Back in the Philippines,

after school, I watched
MasterChef Australia.

It was really fun.

I feel pretty nervous,
but also excited at the same time

to be here in MasterChef!

You know, see my face on TV.

THEO: Whoa!
CATH: Oh, man!

I think Theo's strategy was just
to get as much time as he can

for this challenge.

But he's looking
a little bit stressed

and I think he's second-guessing
his decision.

I don't really know
what I'm doing, but.

WOMAN: Go, Theo!

ANDY: Come on, Theo!

(CHEERING)

I'm kind of trying to
figure it out on the fly

which...isn't the greatest thing.

I reckon he has no idea
what he's cooking.

MELISSA: No.
JOCK: He's panicking.

BRENT: What are you thinking, Theo?

I don't really know what I'm
thinking just yet, to be honest.

I'm getting a bit worried now.

You know, time versus ingredient,

I thought time was gonna be
the most important thing today,

but I'm starting to think
maybe I went a bit too early.

I should have waited.
(SUSPENSEFUL MUSIC)

THEO: I should have waited.

I went for the beef pantry,

um, because I was worried about
running out of time.

I'm alright, I'm alright,
I'm alright.

So, I am doing, um...

I'm... It's still in...
It's still, like, in my head a bit.

Sirloin steak with,
um, bone marrow butter.

Got some good flavours to play with.

And, um, yeah.

I'm thinking of doing, like,
maybe a stuffed mushroom,

but I'm still kind of winging it
a little bit.

I'm gonna do my best with
the ingredients that I have

and try to keep my team
out of that elimination on Sunday.

What am I doing?

So, we've got 55 minutes and...

..fruits!

(CONTESTANTS CHEER)
Oh, my gosh! I'm going! I'm going!

Yeah! Yeah! (LAUGHS)
I knew it.

It's fruit!
Finally it's my time to shine.

Would you just like to take
the entire thing?

Probably. (LAUGHS)
There you go.

Enjoy!

Wow, you're going hard
on the blueberries.

Well, I have a few ideas.

I'm thinking blueberries and lemon
can work really well together.

Lemons.

I'm gonna get myself some...

Got it?
Ginger.

I'm a dessert girl.
I am going to stick to desserts.

I'm going to stick to what I know.

MALISSA: Go, Rue!
PHIL: Let's go!

(CONTESTANTS CHEER)

Straightaway, I have an idea
for my dish.

But I have less than one hour
to do it.

THEO: What are you making?

I think a lemon parfait.
OK.

Today I'm making a lemon parfait

with a blueberry, lemon
and ginger compote,

blueberry sorbet
and some meringue shards.

OK.

I think it's a great idea!

I just have to execute
in 55 minutes.

JOCK: Now, you will also have
51 minutes,

everything that's here and...

..seaweeds.

Oh!
Ooh!

Ooh.

Kombu, dried seaweeds,
different varieties, some nori,

seaweed paste,
seaweed vinegars, wakame.

Full selection, right?
Even a seaweed soy sauce.

But if you've waited this long,
you may as well another four minutes

for what's next, actually.

You really want to stitch them up,
don't you?

I'm not stitching anyone up.

(LAUGHTER)

Devil, angel, devil, angel,
devil, angel!

I just don't want to be standing up
here by myself at the end.

For me,
I think ingredients over time.

I'm pretty confident I can create
something within half an hour.

I'm really hoping that there'd be
some seafood at some stage

which takes a minimal amount
of time to cook.

I'll probably err on the side
of waiting to see what comes up.

ANDY: So, 47 minutes left.

I am going to give you
to add to all of those goodies...

MALISSA: Oh!
..quail and quail eggs.

Yummy!
GANTRY CONTESTANTS: Oh!

Nothing?

Nah.
CATH: Wow!

That's a good one.

Oh, I'm starting to worry
for the boys.

(LAUGHS)

I kinda like the risk factor
of waiting till the end.

And when you're
under the pump, right,

you know what it's like
in a kitchen.

Yeah.

Sometimes you do your best work
when you're up against the wall.

Right?

Time is seriously ticking away,
but I'm gonna stay strong

because I just know that
there's something good coming.

Something's just like,
"Just hold on!"

I'm digging it. I'm digging it!
Look at how stressed you are.

Whoa! There is hundreds...of dishes!
Do you want these? Huh?

Do you want these? Take it.
Hundreds of winning dishes!

You're panicking.

(LAUGHTER)

MELISSA: You now have 43 minutes,
plus...

..herbs and spices.
ANDY: Ohhh!

(APPLAUSE)
Nah.

There you go.

Mint, parsley, tarragon,
thyme, basil, cinnamon...

Coriander, mate.

Ohh!

One more and I think I'll go.

Doesn't matter what's under there?
I've got something in my head.

So...yeah.
Right. Here we go.

Alright, you'll now have 39 minutes,

all of the ingredients
that you can see that are revealed,

plus...

..some grains!

Oh, grains.
Argh!

ANDY: Yes!
(LAUGHTER)

Stitch-up!
(BOTH LAUGH)

I'll go, I'll go.
Oh!

I don't reckon
he's gonna use that at all.

(LAUGHS)

I was hoping to get something like
fish sauce or like shrimp paste

because I could feel
the pressure building.

39 minutes, I don't want
to waste any more time,

I just have to go with it
and just start cracking.

Yeah, I reckon the sirloin.

I've chosen the Wagyu,
the bone marrow.

Take two just in case.

Citrus, lime, lemon, mixed herbs,
ginger, turmeric, garlic, butter.

And the seaweed.
Right.

I had a dish brewing in my head
already. I'll go for it.

Hello.
RUE: Hi!

Oh, damn. (GIGGLES)

39 minutes to cook.

Uh, I feel confident.

I think the dish I'm making

is something similar we do
at the restaurant at Serai.

So, basically,
I'm making roasted bone marrow

with a kilawin,

which is, like, it's a Filipino
kind of beef tartare, smoked.

And some, uh, really beautiful
spiced butter dressing.

At Serai, basically,
we take the traditional stuff

that I learnt from my grandma's
cooking and my mum's cooking,

bring it to the restaurant
and make it sexy.

And we take the smoke and the fire
seriously as an ingredient as well.

Need some smoke in the food,
you know.

Try to represent what we do
at the restaurant.

I think I'm in my element,
cook in fire.

And beef, bone marrow,
steak, butter. Yep.

Hopefully it will work.

Oh.

I can't believe
they waited this long.

THEO: How are you doing, bro?
I'm very good. Yourself?

Good, mate, good.

I think I've overcome the confusion,

so I've finally got the idea
for my dish.

But I'm feeling a little bit stressed

about the pantries that have been
revealed after I chose.

So I am doing stuffed mushrooms
with bone marrow and vegetables,

and then a sirloin steak
with bone marrow butter.

I'm gonna stuff the mushrooms
with a nice medley of vegetables -

carrots, onions, garlic.

And I'm gonna add some of that
bone marrow into that as well.

But I've got limited ingredients to
get the stuffed mushrooms right.

We'll see, we'll see.

But it looks like I'm going up pretty
much head to head with Serai here,

so I just need to just go for it.

Um, I think I'm pretty happy
with my dish now, actually. Um...

So this is the onion jam.

A spiced dish
seasoned with red wine.

and the spice mix that I make.

(WHIRRING)

And then I'm making
bone marrow butter

and then sear the steak
on the hibachi grill.

So there's, like, a lot of
smoky flavours and stuff.

I think modern Australian-Filipino
twist as we're doing at Serai.

I'll do some sauteed mushrooms
as well.

So, yeah,
it's gonna be pretty amazing.

(TENSE MUSIC)

RUE: OK, so I have my sorbet
churning. I hope it sets.

I am trying to showcase
everything I can do,

so I hope it will work out for me

'cause I'm trying to do
so many things

with such little time.

Beautiful Rue.
Hello! (LAUGHS)

Inquiring minds wish to know,

I mean, obviously,
you're going sweet.

But what are you making?
What's the dish?

Look, um, my goal... (LAUGHS)
..with the little time I have...

Yeah.

..is to make a blueberry sorbet.

Yeah.

..with a lemon parfait.

OK. Blueberry sorbet, lemon parfait.
Um...

Lots of things
that really benefit...

I know.

..from time to set
and churn properly.

Is that it?

I'm going to try
and do a meringue shard

which I'll actually pop
in the oven probably.

And, um, I'm also going to do,
like, a blueberry sauce.

Right. OK.

I really hope that at least
one of those things sets.

Yeah.

'Cause otherwise you have a
meringue shard and blueberry sauce.

Yeah. Yeah.

I'm really worried
that I'm doing too much.

In order to get four elements
perfect, you need a lot of time!

Do I have the time, though?

Do I have the time?

Oh, here we go!

Yep.
You've waited 40 minutes.

When we reveal this,

you'll have 35 minutes.

Are you ready for it?

Yeah.
Ready.

You've waited all this time for it.

Under here we have...

..seafood!

Whoo. OK.
JOCK: Here he is.

Shane's off.
(CONTESTANTS CHEER)

Oh, look at those big Venus clams!

So, Shane, did you have
kind of a dish

and all you were waiting for
was the seafood?

Pretty much. (LAUGHS)
Yeah. Well done.

Well, you got your wish, mate.
I did.

You just had to pay 30-odd minutes
for it.

I lost a bit of time,
you're correct.

You've waited this long.
You might as well wait.

Wait it out.

BRENT: I've got a clear idea
for a dish.

I'm just waiting for an ingredient
that can really elevate this

to the next level, so I'm sticking
to my guns, I'm gonna wait it out.

I hope I've made the right decision.

PHIL: Go all the way.
I'll wait.

You're burning a hole on that clock.
A good cook's a fast cook.

Well, look, surely there's something
really good at the end.

I had an idea in mind for flavours.

It's a play on a sauce
we use at Serai. It's called palapa.

It's like a spice base
from the south.

I'm gonna use that as a base,

add some butter, some crustaceans,
some heads

to kind of infuse the butter
with it.

I'm gonna play around
with some fruit.

So, star fruit, peach, coriander.

So kind of like a salsa
on top of that as well.

I know I'm gonna be able to
cook the bug on the hibachi

within a four- or five-minute
time frame.

And I'm gonna give myself
another half an hour

to amalgamate all of the sauces
and things.

And I'm confident I can get that
to taste pretty good.

Hoping to be standing here
comfortable and ready to go

by the time the bell rings.

PHIL: Brent's still up there.
I didn't realise.

Mate, I can hear the cogs
ticking in your head.

Yeah!

(LAUGHS)
DECLAN: Let's go, Brent.

Don't panic, man.

Ohh.

Whoa, that time is ticking, though.

You've held fast,
you've waited all this time.

You have all of these ingredients.

You also have 31 minutes and...

..caviar, white truffle, gold leaf.

Alright. OK. Sweet.
Luxe, mate. Luxe!

Here it is, the luxe bundle.
The last one.

Nice! Straight for the caviar.

The caviar is just screaming at me

and it's exactly
the kind of ingredient

that will just take my dish,
you know, to the next level.

MELISSA: Go, Brent!

I just hope, you know, waiting for
this little gold tin of goodness

is gonna be worth it.

I've had heaps of time
to be just sitting there,

thinking what I can do

and zucchini flowers have been
in my thoughts since I've seen them

and I'm thinking about stuffing them
with scampi and bug

and making it a seaweed mayo
on the side.

31 minutes, Brent.
Yeah.

It's definitely gonna be
a push today.

I've only got 31 minutes,
but I do have a great idea.

I've just got to back myself
and go for it.

Everyone's cooking! We can't wait
to see what you're making.

But you've only got 31 minutes to go!

Let's go!

(APPLAUSE)
MALISSA: Go, guys! Go, go, go!

Come on, guys!

(SUSPENSEFUL MUSIC)

THEO: 31 minutes?

Joking!

Go, Brent!

Quick.

LEANDRO: I'm making a Wagyu steak
with onion jam,

smoked bone marrow butter
and sauteed mushrooms.

It's just all about smoky flavours.
Very Serai.

I can't believe I'm here.

Just being in MasterChef
is...mind-blowing.

I loved watching MasterChef
when I was a kid,

but the new judges are cool as well.

I kind of have a crush
on Melissa Leong. (LAUGHS)

(LAUGHS)

She's so gorgeous. Seeing her in
person, it's just... She's amazing.

I'm like, "Wow!" (LAUGHS)

GRACE: Oh, that smells so good! Yum!

Ooh!

ROSS: I'm making beef tartare
and roasted bone marrow.

I'm roasting the bone marrow now.
Hopefully that's gonna be nice.

And then, like,
a spice-based dressing.

It's basically a sauce
that we do at the restaurant

which is kind of like
a spiced butter dressing

with traditional Filipino flavours.

A little bit confident.
I reckon he nail it.

It's gonna be punchy, flavourful.

We want to win, so, you know,
it's a challenge.

I'm competitive, though.
We have to win.

No matter when you started,
you've only got 15 minutes to go!

ANDY: Oh, yes!

(CHEERING)
MALISSA: Come on!

(SUSPENSEFUL MUSIC)

DECLAN: Let's go, Theo!

Go, Theo!

THEO: My steak is looking great.

It just looks nice and caramelised
and I'm happy with that.

Yeah, it's just got to all
sort of come together now.

I've got 15 minutes to go

and I've had my mushrooms
on the hibachi

just to get that smoky flavour.

And now I'm gonna stuff them
with my vegetable filling

and my bone marrow butter.

I want it to be something
that complements the steak,

but I know that balancing this dish
with these limited ingredients

is gonna be tough.

We'll just have to...
have to play it by ear

and, um, yeah, just the amount
of time that I've got

and I just need to just go for it.

Alright, everyone's cooking

in the old increasing-decreasing
MasterChef challenge.

It is a classic.
MELISSA: Yep.

Theo, it sounds good.

I just hope it's not just
a Wagyu steak, mushrooms

and some greasy vegetables.

ANDY AND MELISSA: Yep. Yep.
It needs something to balance.

Yes.
You know what I mean?

Leandro, he's doing, like,
an onion jam and a Wagyu sirloin

cooked on the hibachi.

It's sounding good to me.
Yep.

Ross is doing
a modern Filo beef tartare...

yeah.
..carpaccio-esque vibe.

Yes.
Lots of spices going on there.

And a bone marrow sauce as well.

Shane's dish also sounds
very, very good as well.

So, Moreton Bay bugs.

Uh, basically like a spiced butter
sauce or a take on a palapa.

Yeah.
JOCK: Ooh!

It sounds super delicious
if he can bring everything together

and it sounds like he will.

I like it.
Yeah, same.

So, Brent's doing
stuffed zucchini flowers.

He's stuffing them with bug
and langoustine.

And he's tempura-frying them. OK?
Yep.

He is gonna
luxe the life out of that

with a big old dollop of caviar.

Can he produce
the perfect tempura batter

with a light, fluffy mousse?

Mate...

And...and a beautiful mayo
in 31 minutes? I'm crossing fingers.

And then Rue wants to make
a lemon parfait, a blueberry sorbet,

a meringue shard
and a blueberry consomme, so...

It's too much.
It's too much.

(TENSE MUSIC)
PHIL: Is it looking good?

We'll see. (LAUGHS)

I am making a blueberry sorbet
and, look, um... (LAUGHS)

..it's not going.

Not good. (LAUGHS)
I'm not feeling great.

I am feeling so stressed in this
moment, I'm not going to lie,

because I look at
my blueberry sorbet

and I'm just thinking
it's never gonna set.

And I don't know
if I'm going to be able to get

all four elements finished in time.

Rue.
Hello!

What's happening?
Oh, my gosh! Um... (LAUGHS)

I heard you're trying
to do too much.

I think I...
Have you done too much?

Oh, I was trying to do, like, a
lemon parfait with a meringue shard.

Yep.
And a blueberry sorbet.

And a blueberry lemon sauce.

You can't do all that.
Yeah.

So what are you gonna do?
Parfait ready?

I'm probably going to
just put the parfait,

the meringue and the sauce, yeah.

OK. You got it? Do it!
OK. Yeah. OK. Yeah. Thank you.

Forget the sorbet.

I'm just gonna focus on
the three things I have

and make them really perfect.

If my parfait sets,
that would be awesome.

I'm hoping my teammates
are carrying me.

BRENT: Come on.

DECLAN: Let's go, Brent!

BRENT: So my dish
is stuffed zucchini flowers.

It's got scampi and bug in it,

crustacean oil, uh, seaweed mayo,

uh, and caviar on top.

Yummy, yummy!

Brent.
Whoo! You waited the full time.

Yep.
What's happening?

So I'm just getting
the tempura batter.

I love it!
I'm pretty excited about this.

Yeah, I'm pumped as well.

The hardest thing about waiting
till the end is that thing.

Time. Yeah.
(SUSPENSEFUL MUSIC)

Yep. Thank you!

Let's go.

I have a really clear idea
of what I want to do.

But time in the kitchen,
it goes like that!

There's a lot to do
and there's not a lot of time.

(GROANS)

I'm starting to question...
have I made a mistake here?

MELISSA: Eight minutes to go!
ANDY: Come on!

Go, go, go, go, go!

DECLAN: Let's go, Brent.

BRENT: Um, yeah, left it
right to the end.

Hopefully it hasn't, um,
bitten me in the bottom.

I've got my zucchini flowers stuffed

with a scampi and bug mixture
inside.

I'm going as fast as I can,

but I've still got a lot to do.

There's frying to be done,
mayo to make

and then balancing everything.

You know,
I've just gotta back myself

and just put up the best dish I can

and hopefully it's enough to save us
and get us immune from Sunday.

DECLAN: No, you got this, Brent.

(TENSE MUSIC)

I think I'm happy with what I have.

The onion jam's done.

Wagyu steak is medium-rare
as I like it to be.

I just have to whip
the smoked bone marrow butter.

So I'm, like, whipping
the bone marrow butter

to make it, like, very creamy,
more mouthfeel in the flavour.

Then I also use the charcoal
to impart that smoky flavour.

MALISSA: Oh, wow!

Trying not to burn the place down,
but, yeah...

Setting the kitchen on fire.

My dish, it's all coming along
together quite well now.

I had a play around
with making a little salsa

just to sit on top of the bug

using some star fruit
which is nice and sour.

Brings a real acidity to the dish.

And this brightens everything up,

so I'm pretty confident on
the flavours I've produced there.

How are you travelling, Shane?
Pretty good, thanks, Andy.

Ooh, yeah, I'm liking this!
Yep.

Yes, it's going to be like...
look like it's a whole bug.

All that balancing it out?

Mate, like, honestly,
this is yours to lose right now.

Oh, thank you. No pressure.
(LAUGHS)

ROSS: First time
in the MasterChef chicken,

I think time definitely goes faster

and can feel a bit of pressure now.

Ahh!

I'm confident with the flavours
that I'm doing.

My bone marrow is ready to go.

I take the diced beef

and I dress that with
the spiced-butter dressing.

With the herbs
for a bit of freshness.

Seasoning is an essential part

of the food that we do
at the restaurant.

It has to be balanced, flavourful.

A party in the mouth.
I want to excite the judges.

GRACE: Oh, that looks
just next-level good.

CATH: It smells beautiful!

Looks so good!

Yes, so yum!

Three minutes to go! Let's go!

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

DECLAN: Come on, Theo.
Go, Theo!

I'm slicing the steak and it's
perfect, so I'm really happy.

But I am worried about the balance
of the dish as a whole.

CATH: How's that, Theo?

I'm loving the flavours, but I think
it's just missing something.

I think this is too heavy.

I know that there's a lot of fat
going on here,

but I don't have the ingredients
to balance it out.

It needs some freshness
or some acid or something,

but I don't know what the hell.

If I had herbs,
I could do a nice chimichurri.

But I don't have that.

I'm working with what I've got.

I've got some grapes and I'm trying
to coax out some acidity from them.

I've done my absolute best
to balance this dish

with the ingredients that I have.

I just hope that it eats really well
as a whole.

PHIL: Let's go, Rue!
CATH: Let's go! Come on!

(LAUGHS)

JOCK: Let's go!

I have ditched the sorbet and I've
just decided to go with my parfait,

the meringue shards
and a blueberry compote.

My parfait is in the blast chiller

and I am really hoping it's set

because if my parfait
does not set today,

I will have nothing on the plate.

Order up in one minute!
JOCK: Let's go!

(CONTESTANTS CHEER)
Come on!

Come on!
Let's go! Come on, come on!

Oh! Oh!

Oh, my gosh, yes!
My parfait's frozen.

Oh! Thank God.

Oh, my gosh, the parfait has set.

I am feeling so relieved.

I'm thinking...just get that parfait
on the plate!

30 seconds!

(CONTESTANTS CHEER AND APPLAUD)

Sauce, sauce, sauce.

I think I'm gonna get there.
I think I'm gonna get there.

I've tasted it all together.

It's absolutely delicious.

Perfectly cooked zucchini flower.

It's got scampi,
Moreton Bay bug inside,

and that mayonnaise
is an absolute killer.

GRACE: Nice work.

And then the pops of caviar
on the side.

So, let's just hope that waiting
for this caviar was worth it

and makes my dish elevated
into the next level.

Alright, gantry,
let's have it! 10...

ALL: 9, 8, 7, 6,

5, 4, 3,

2, 1!

That's it!
(APPLAUSE AND CHEERING)

(WHISTLING)
Well done, Rue.

Well done.

Good luck to you.

Yeah.
Good.

Ooh, look at you!
BRENT: Yeah, look at me.

How'd you go, bro?
Awesome, brother.

Look at that. Good job.
Awesome.

Well, we saved a doozy
for the last challenge

of Pro Cooks vs Home Cooks,

so let's see how you went.

The first dish we'd like to taste
belongs to Ross. Let's have it, mate.

Hello.
Hey.

What's the dish?
It's a seared beef kilawin.

Filipino-style.
Basically like a beef tartare.

A roasted bone marrow.

Dressing with a bit of butter.

Fair bit of Filipino flavours
in there.

Beauty.
Super simple.

It's a pretty you dish,
let's face it.

Yeah.

Ross...

(GANTRY CONTESTANTS
CHEER AND APPLAUD)

It's like eating at Serai,
to be honest.

Um...
(LAUGHTER)

Beautifully roasted piece of bone
marrow. It's cooked beautifully.

You've got a punchy sauce.

The butter in there just enriching
all of the aromats.

Most importantly
and most impressive, the beef.

Great sear on there.
And then making it balanced.

It is delicious.
Thanks, Jock.

You've literally come in here
and just done what you do best.

Taking those Filipino flavours
and just elevating them,

but also playing with it a touch.

Like, the amount of umami
that you got in there

from the kelp paste,
it replaces the fish sauce

with another layer
of complexity and umami.

It's...it's really,
really flat-out cooking.

And it's something
that expect from you.

You were so cool. You were so calm.

Mate, it's an absolute belter!
You should be so stoked, man.

Ross, what you do
for Filipino cuisine

by elevating it, modernising it

and celebrating it
in the way that you do

makes me so, so happy
to be Australian.

Thank you.

You guys are making me emotional.

ALL: Ohhhh!

(LAUGHS)

Thanks, Ross.
Nice one, Ross. Righto, mate!

Awesome!

Awesome. Thank you.

Well done!
Well done, Ross!

Next up, Rue.

Walking this dish to the judges,

I am kicking myself
for trying to do too much

with not enough time.

Because I just know it's not
what I wanted to give them.

Here she is!
(RUE LAUGHS)

I'm just crossing my fingers
for my whole dish.

NARRATOR: Get inspired
by our fabulous home cooks.

JOCK: Rue, talk to me,
what've you made us?

I have made a lemon parfait

with a blueberry, ginger
and lemon compote,

and, um, some meringue shards.

So you had 55 minutes.

You tried to do two frozen elements,

being the parfait
and a blueberry sorbet.

Yeah.
Yeah?

Yeah...
And meringues.

Yeah.

And a blueberry compote.
Yeah.

Um... (LAUGHS) You know what?

Um, in my head, it was gonna work.

But I decided it's not gonna work.

(LAUGHS)
It's not gonna work! (LAUGHS)

It's OK, Rue.
(LAUGHTER)

Did you just self self-soothe?
(LAUGHTER)

She's like, "It's OK, Rue.

"It's OK."
Yeah.

I'm gonna do that next time.

"It's OK, Mel, it's alright."
I love it.

Rue, uh, the parfait, good flavour,
but it feels rushed.

Yeah.

Meringue - same story.
Yeah.

It hasn't dried properly
and therefore it's gone soft.

Yeah.
(CLICKS FINGERS) Like that.

Blueberry compote, I love!

I love the ginger in there.
I love the balance.

It's the perfect offset for a sweet
meringue and a lemon parfait.

Yeah.

But if you'd only concentrated on
meringue, compote and parfait...

And the parfait, yeah.

..like that could have been
a winner today.

You didn't give yourself enough time.

Yeah.

You just need to think about,
"How can I pare it right back?"

It's the only thing stopping you.
That is it.

Thanks, Rue.
Thank you!

Thanks, Rue.
(APPLAUSE)

RUE: I could have had a winner!

ANDY: Next up to the tasting table,
Leandro!

(APPLAUSE)

Thank you.

Ooh, yeah!

Boom! (CHUCKLES)

Leandro, what have you cooked
for us today?

Today I made a Wagyu steak

topped with smoked
bone marrow butter, onion jam,

and mushrooms sauteed
in a spiced mix.

Leandro, you said
you were really excited

to cook in the MasterChef kitchen.

Did it live up to
your expectations today?

All in all, I'm pretty happy. Yeah.

It's one of my dreams,
cooking in a MasterChef kitchen.

ALL: Ohhh!

You just won a whole bunch
of new fans on the gantry!

Mate, the steak was perfectly cooked.

Some nice balance on there
with the onion jam really peaking

versus the mushrooms
that had those aromats in there.

Thank you.

You did Serai proud, mate. Well done.

I'm so happy to be here as well.
Thank you.

Ohh! Thanks, brother.
(CHUCKLES)

That butter was delicious.

Like, that is... I want that on
my steak, do you know what I mean?

Like, really great.
Smoky flavours are brilliant.

Thank you so much for bringing
your food to the kitchen today.

I thought it was a really fantastic
dish in terms of conception.

It's beautifully balanced.
Nicely seasoned.

I think it eats
really well together.

Well done!
Thank you.

(APPLAUSE)
Thank you, Leandro.

Thank you so much, guys.

Thank you.

Well done, brother.
Thank you.

Next up - Theo!
(APPLAUSE AND CHEERING)

THEO: Walking my dish
up to the judges,

I am happy with all my elements.

But I am worried about
the balance of the dish.

I've done my absolute best with the
limited ingredients that I did have,

so hopefully I've done
a good job here.

Righto, Theo, what did you make?

Uh, I made steak
with stuffed mushrooms

and bone marrow butter
with garlic as well.

Nice.

So much suspense.

Theo.

The cook on the Wagyu -
beautiful caramelisation.

The salt crust - delicious.

And the steak is cooked beautifully
as well. Really well done.

But...seasoning and balance,

the big things that's missing for me
is acidity.

OK.

Theo, the steak is bangin'.

Like, in any restaurant,
that is exactly how you want

a piece of Wagyu sirloin sent
off the pass.

Like, it is top-notch.

So, I actually think
it's the challenge

that for you from the get-go

because there's some decent cooking
here, but it just needed lift.

Oh, fair enough.

Thank you, Theo.
I loved it, mate.

Next up, Shane!

(APPLAUSE)

Wow! Look at that.

Ohh! Ohh!

Alright, Shane,
what's the dish, please?

Bug cooked on the hibachi
with palapa butter.

Palapa is like a spice base
from the south of the Philippines.

And on top is a little salsa.

So it's got nectarine, star fruit,
coriander and ginger as well

just to freshen up a bit.

Looks like a picture, mate.
Thank you. (LAUGHS)

What about the smell?

Shane...
Yes.

How many minutes did you have?
Uh, 35.

35 minutes?

(LAUGHS)

35 minutes! (CHUCKLES)

Once again,
it's like I'm eating in Serai.

It looks so simple.

Can I tell you? It is...so complex.

Yeah, good.

Bug perfectly cooked,
straight off the bat.

And then you get this little
fresh hit from the fruit.

Just delicious.

What strikes me is the expertise
in which you've balanced that dish

and that, for me, is...is stunning.

Well done.
Thank you. I appreciate it.

Shane, all hits, no misses here.
Absolutely phenomenal work.

It's such a casual flex

to have something that looks
that spare on the plate,

but when you dive into the textures,
the flavours, the balance,

the finesse, the technique,
it's all there,

but it doesn't feel laboured at all.

It feels completely effortless.

It's a perfect dish.

Great. Thank you.

It is five-star cooking.

You should be a super-stoked, man.

Very clever, Shane. Well done.

Thanks, guys.

The next dish we'd like to taste
belongs to Brent!

(APPLAUSE)

I'm really proud. I'm really happy
with how it turned out.

But the guys at Serai,
they killed it today.

They're at the top of their game.

So I'm praying
that my dish is enough

to keep my team safe
from Sunday's elimination.

all the way to the end.

Everything revealed
before you decided to cook.

What's the dish, please?

Today I've cooked you
stuffed zucchini flowers

with scampi and Moreton Bay bug,

and then a crustacean oil
mayonnaise.

And also the caviar.

Brent.

(APPLAUSE AND CHEERING)

Well done!

That is delicious.

If I'd seen that on a menu,
I would order it.

And after eating it,
I would order it again.

And that salty caviar
just lifts the whole thing.

It's just that luxe element...
Yeah.

..that you can't re-create
in any other way.

Yeah.

This is why it pays off sometimes
to wait till the end.

Mate, it's so good!
Thank you.

This is kind of like
the most luxurious version

of prawn toast you could get,
you know.

Yes!
That's what it is.

The filling, it celebrates all of
that beautiful crustacean flavour,

but the texture, it's bouncy,

and it's bound with that galangal
and ginger and the heat in there.

You've used that tropical root,
rhizome heat

to bring complexity of flavour
into it, which is genius.

Absolute genius.

The tempura - great.
The zucchini - lovingly treated.

And the mayonnaise
was just gentle enough

to not overtake what was going on
with the zucchini flower.

Fried food, caviar,
beautiful technique.

Absolutely incredible dish.

Thank you, Mel. Thank you.
Well done.

I loved it.

31 minutes, you know, to get
all of that done, that ain't easy.

But I think that you took a risk,

you had an idea
and you just went for it.

And that risk, mate,
it has paid absolutely dividends.

Must be a good feeling. Well done.
Yeah. Yeah, it's good.

Awesome.
Thank you!

(APPLAUSE AND CHEERING)

Time was definitely
of the essence today.

In another MasterChef classic
like this,

tough choices had to be made
and risks, they had to be taken.

We settled on what we believed
were the top three dishes.

It's no secret they belonged
to Brent, Ross and Shane.

Brent, you had the least amount
of time to cook,

but you used it to craft
one of the best dishes

you have ever brought us.

It was clever, considered,
beautifully finessed

and a testament to
how far you've come.

Ross and Shane,
you both brought us dishes

that were complex, powerful,
punchy and flawless.

At the end of the day,
when we're splitting hairs

between two incredible dishes
from the same team,

of course it's that team
that deserves to come out on top.

Congratulations, team Serai!
You win!

ANDY: Well done!

Ross, Shane, Leandro, you look like
you had fun out there today.

Did you? Yeah?
Yes, certainly did.

And from what we tasted,

it's very clear how Serai
rose to the top so quickly.

Your food is bloody incredible.

Thank you so much for coming
into the MasterChef kitchen

and teaching everyone here,
including us, a thing or two.

Rue, Theo, Brent,

I'm sorry to say this means you are
cooking in Sunday's elimination.

So, all of you, go home,
make yourselves a cup of tea

and we'll see all you back here.

Thank you.
See you, guys!

(UPLIFTING MUSIC)

Couldn't get the team safe
on Sunday,

but you know what, I'm stoked at the
feedback that I got from the judges

and I'm very, very proud
of how far I've come as a cook.

You know, every good cook
in this kitchen

is one step closer to that top 10.

I'm stoked.

MALISSA: Good job, Brent! Amazing.

PHIL: Hey, Brent, good job, mate.

NARRATOR: Sunday night
on MasterChef Australia...

It's Rick Stein!
(APPLAUSE AND CHEERING)

..a global superstar...

Morning!

The Rick Stein!

..shows us
how it's done.

That could be
a still life.

That could be
a painting.

Then...

RUE: I think
I've lost the plot.

..an elimination
shows us

just how tough
the competition can be.

DECLAN: It is a bit
of a disaster.

Oh, careful.

Oh, my God!

Captions by Red Bee Media