All language subtitles for masterchef.australia.s15e22.1080p.hdtv.h264-cbfm

Please thank Kate as always.
Stick

Please thank Kate as always.
Stick around

Please thank Kate as always.
Stick around for

NARRATOR: Previously
on MasterChef Australia...

..a brand-new week got off to
a sizzling start.

Definitely a different ball game
from what

we would be doing at the restaurant.

Three of our own took
on the giants from NOMAD...

BRENDAN: Team NOMAD's
definitely here to win today.

It's legit gonna take me the dish
of my life to beat these guys.

If one of us wins, we actually
get to be safe from elimination!

..and they turned Mystery Box
ingredients into something magical.

ANDY: It is out of control.
Absolutely dynamite.

JOCK: Very impressive.

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

But Grace's genius idea...

GRACE: Tempura betel leaf
with pork and a salsa.

..won her dish of the day.

JOCK: You've nailed it.
You are on fire.

Tonight, which three home cooks
take on the professionals...

MALISSA: All that
adrenaline's pumping.

This is gonna be tough.

..in a Pressure Test that will
challenge the best of the best?

WOMAN: Cooking today! Ooh!
MAN: I know!

(JUDGES APPLAUD)

JOCK: Morning!

(EXCITING MUSIC)

Good morning, everybody.

ALL: Morning!

As you know, all this week

we are putting you up against
Australia's best chefs

in classic MasterChef challenges.

If you beat the professionals,
then you are safe from elimination

at the end of the week.

And the question
is which three will be cooking?

Alright, you know the drill.

Green token means
you're cooking today.

(CLEARS THROAT) Eyes up, Ralph!

Yeah, I ain't looking,
I ain't looking.

It's green! I get to cook.

(PEOPLE EXCLAIM)

Ooh!
PHIL: Three in a row. Here we go.

Oh, my gosh!
RALPH: Imagine!

Ahh!
ALL: Ohh!

It's my favourite colour!

I've got Mal and I've got Phil
with me as well.

They're both amazing cooks,
so I'm excited.

Righto, I bet you three are dying
to find out who you're up against.

ALL: Yep.

They're the team behind a hatted gem

located in tropical
Far North Queensland.

(CONTESTANTS MURMUR)

These chefs combine
contemporary techniques

and their love
of tropical ingredients.

They've even taken out
'Gourmet Traveller's

Regional Restaurant of the Year.

Please welcome,
from Nu Nu in Palm Cove,

Nick Holloway and his crew!

(CHEERING)

How cool is that?!

Oh, so Nick from Nu Nu
is such a cool dude.

I've seen him on MasterChef before.

(WHISTLES)

(RALPH EXCLAIMS)

Hey, guys.

He's got his reputation to protect.
He's gonna play to win.

Nick, great to see you. Welcome back
to the MasterChef kitchen.

Oh, it's so exciting
to be back here.

With me, I've got
two of my wingmen here,

bringing some jungle funk
to the city.

I've got Mel, aka 'Shooter',

who's been working with me
for a long time, 20 years.

MEL: 20 years.
Oh, Jesus.

And one of our newest recruits

and a bit of a heavy-hitter,
this is Chrisso.

You've brought
the heavyweights, mate.

I don't know. I feel like
a heavyweight at the moment.

I know that much.

Well, you guys are cooking in
a Pressure Test today.

That means you're gonna be cooking
another chef's recipes.

Chris, how do you feel about that?

Yeah, I feel good about that. Yep,
we're up for the challenge today.

Full disclosure, you used to work
for Andy, right, at the Ducks?

That's right. Andy and I
go back a little way.

Is he any good at reading recipes?

Yes, he's good at everything.
RALPH: Oh.

NICK: They set you up!

Thanks. Thanks, Andy.
Thanks, guys. (CHUCKLES)

Now to the challenge at hand.

Today's Pressure Test
has been set by a chef

whose elevated take
on South-East Asian cuisine

is ingenious and in high demand.

With three hats
across two restaurants,

he blends his culinary heritage

with native Aussie ingredients
and ancient techniques.

Please welcome executive chef
and co-owner of Sunda and Aru,

it's Khanh Nguyen!

(CHEERING)

Wow! (LAUGHS)

NICK: I'm just so excited that
today's guest chef is Khanh

as much as I'm terrified
by the technique

that Khanh brings to the table.

Khanh, how are you, buddy?
Hello.

I just know that he's gonna set us
a really serious challenge.

ANDY: Khanh, mate,
great to have you back.

Sunda, Aru,
absolutely pumping, no doubt?

Yep, both fully booked.

That's why I can't get in. (LAUGHS)

So today it's obviously
team versus team,

which means this Pressure Test,

it's comprised of
three different dishes.

Righto, Khanh,
why don't you let these guys know

what menu they'll be cooking today?

Alright, so for entree,
you'll be cooking...

..my macadamia tofu
with Skull Island prawns,

tamarind and lemon myrtle broth.

(GASPS)

WOMAN: Ooh!
MAN: Whoa.

MALISSA: Ooh.

Bring it on.

And for main course,
you'll be cooking...

..my Wagyu rendang pie...

..with Vietnamese satay
and pickled daikon radish.

This will be epic.

Do you have to make your own pastry?
I'd say so.

And, finally, for my dessert,
you'll be cooking...

..my kaya jam ice-cream sandwich...

..with Davidson's plum
and salted koji waffle.

(GASPS) Oh!

That's very delicious.

That looks like one epic feast, mate.

So there's an entree, there's a main
and there's a dessert.

Each member of your team
will cook a different course

and whichever team wins
the most courses

wins the day - pretty simple.

But right now you guys have to decide

who out of your team
is going to cook which course

before you taste it.

NICK: Righto, gang.
CHRIS: OK.

(ALL CHATTER)

PHIL: The pressure is definitely on.

If our team can nail two out of
the three dishes, we'll take the win,

so it's crucial for each of us
to choose the right course.

Sure you don't want to do entree?

RALPH: Nah, look,
it's probably not a good idea.

We'll play to our strengths.
CHRIS AND MEL: Yes.

Let's do it.
Let's do it.

MALISSA: Amazing.

We gonna do this? We gonna have fun?
Yeah, yeah, yeah.

Let's do it.

Righto, team Nu Nu, you good to go?

Ready to rock.

Hand up if you're on the entrees.

Right.
(ALL GASP)

Malissa and Nick, the showdown is on.

And what about mains?

Yep.
Chris and Phil.

Battle of the pie.

And that leaves Ralph and Mel
for dessert. Lovely.

Nice work.

Alright, let's get to tasting.

Nick, Malissa, you're on entree.

Yeah, yeah, yeah!
Hey!

I'm up against Nick, the head chef,

so that's gonna be challenging.

I love the knifework.

It looks like a chrysanthemum.
It's beautiful.

We're gonna be judging
on looks as well as taste

so just try and remember
how Khanh's plated his dish.

Khanh's entree is the most beautiful
dish I've ever seen in my life.

The top of the tofu
has been so finely cut

so that it looks
like a beautiful flower.

Oh, wow, I took
a really big scoop, didn't I?

And of course it tastes incredible.

You're gonna have to make
a macadamia milk.

You're gonna have to set the tofu
and then cut it with a knife.

And then the broth,
you're gonna have to clarify it

really nice and gently
so it doesn't go cloudy.

Alright, main courses - Chris, Phil.

My Wagyu rendang pie,
there's a lot of ingredients,

so you've really got
to manage your time well.

You gotta get it in on time.

And, obviously, the puff pastry,

it's a rough puff, but you've
got to get it done in time as well.

PHIL: Even though it looks like
it's just a simple pie and a sauce,

there's so many layers of layers
of favours and textures

and herbs and spices and nuts.

There's a lot going on.

Alright, for dessert, Mel, Ralph.

NICK: Come on, Shooter.

Kaya jam ice-cream sandwich.

RALPH: This is beautiful.

If you haven't made
a parfait before,

if you don't whip it enough,
it's just gonna freeze into a brick.

And the waffle's
pretty hard to get right.

It's cooked over an open flame.

It's all in the recipe!

Alright.
MEL: Thank you.

RALPH: I'm expecting
it's gonna be challenging.

It's a perfect dessert.

OK, for those cooking mains,
Phil and Chris...

(NICK SPEAKS INDISTINCTLY)

..you'll start first.

You will have 3 hours and 45 minutes
to complete your dish.

Nick and Mal on entree...

..you'll have 2 hours and 30 minutes
to complete the tofu.

And for Ralph and Mel on dessert...

..you'll have 2 hours and 15 minutes
for your ice-cream sandwich.

Chris and Phil...

..your 3 hours and 45 minutes...

..starts now.

(CHEERING AND APPLAUSE)

Alright, good luck, buddy.
Have fun, mate. Enjoy it.

RHIANNON: Yeah, come on, guys! Whoo!

Nice, Phil.
Look at all these flavours.

Flavour!
Flavour! (LAUGHS)

So I'm making Khanh Nguyen's
rendang beef pie.

Never cooked anything
like this before.

Shallots, garlic, galangal...

These flavours are pretty new to me.

Chilli and heat
is not my friend at all.

The first thing I need to do is get
that Wagyu rendang curry started.

This curry paste
has 20-something ingredients in it,

so I'm just getting them all chopped
and prepped and into the blender.

My strategy is read the recipe,
read the recipe, read the recipe.

ADI: Doing good, Phil.
GRACE: Go, Phil.

Thanks, guys.

I'm gonna need to make
the curry paste and the spice mix,

cook the beef and finally
reduce down the rendang curry itself

before I get the pie
fully enclosed and into that oven.

3 hours and 45 minutes
seems like a lot of time,

but a lot to do and a lot to
get right and possibly get wrong.

So I've got my curry paste.

My next step is the spice mix.

And then I'm gonna start caramelising
the beef cheeks in the coconut oil.

CHRIS: Lot of ingredients in it.

Come on, Chrisso.
You need to crank it up, buddy.

Eyes forward.
Eyes forward at the moment.

I don't want to turn around and get
scared by what's happening there.

Chris.
Andy.

How you travelling?

Yeah, not too bad.
Yeah, there's a lot of ingredients.

What about the boss over there?

Hopefully he can give me
a little bit of advice.

He's a good man.
He makes me feel comfortable.

I just want to help.

You are as chilled as ever.

This is why I love him.
It's why I love him.

We just do our best. Thanks, guys.
Good luck, mate. We'll move on.

I'm just trying
to move at a good pace.

I definitely don't want
to dillydally around.

Getting the pie in the oven
is the crux of the challenge.

I don't have any
small measuring jugs.

MALISSA: Measuring jugs?

Can I take one of your small ones?
Take one of his.

Front bench?
Yeah.

RALPH: Yeah, help yourself.
Just pinch this.

Yeah, take this. Take this one.
Just, like, replace that one.

I am pretty nervous.

It feels like a lifetime
when you're waiting.

All that adrenaline's pumping

and I know that as soon
as I just start cooking,

I'll get in the zone.

Have you found your rhythm?

Well, it's pretty hard
when you're in a kitchen

you've never cooked in before.

You don't know where anything is.
Oh, here we go!

Everybody's looking at you.

(CONTESTANTS LAUGH)

Well, mate, I'm gonna join you
very, very shortly.

I'm working on the beef rendang
curry filling and...

..I've done my beef cheeks.

Next, I'm making some dry spice mix,
so I have to grind them up...

(GRINDER WHIRRS)

..combine it with the curry paste,
the braising liquid,

get everything in the
pressure cooker and get it going.

And then I am gonna start
making the rough puff pastry.

RHIANNON: Going really well, Phil.
WOMAN: Yeah.

BRENT: Go, Phil. Come on, mate!

Thanks, guys.

Straight out of the gate,
Phil has been on fire.

He's doing the curry filling.

DECLAN: He didn't blitz it up.
He ground his up.

He didn't blitz it up
in the spice grinder.

But I'm a bit worried about Phil.

I think that he might
have missed a step.

Phil's put the tray of spices
straight into the mixer.

But he didn't blitz 'em.

So I tell you what.

For a guy who doesn't like spice,

there's gonna be some spice.

(WHIRRS)

(HUMS SOFTLY)

JOCK: Nick, Malissa, we're looking
for two of Khanh's delicious entrees

and your 2.5 hours starts now.

(CHEERING AND APPLAUSE)

Whoa!

Game on.

Oh, yes!
Oh, game on!

MALISSA: I am finally starting.

Straight into it.

I've got 2.5 hours
to make Khanh's entree.

The first thing I need to
start making is the tofu.

That is the hero of my dish,
so it needs to be perfect.

Usually, tofu's made from soybeans,

but this is made with macadamia nuts

and I love macadamias,
they're such a beautiful flavour.

Ooh!

Crank it up, Mal.

Yeah, alright.

I'm up against Nick, the head chef.

He's extremely skilled and talented,
so this is gonna be tough.

I really need to follow the recipe
as closely as possible.

So I quickly strain the mixture.

And then add in the setting agents.

(WHIRRS)

She's going really good.
Yeah, looking good.

I'm ahead of Nick,
so I'm feeling pretty good right now.

I really need to get started
on the dashi for my consomme.

NICK: Are you streaks
ahead of me already?

Yes, I am.
Perfect.

I wouldn't have it
any other way, buddy.

So I'm making my macadamia tofu,
which I'm very excited about.

I start to weigh out
my ingredients exactly right...

(HUMS SOFTLY)

..so when I actually
unmould the tofu,

I get that perfect wobble
and perfect mouthfeel.

(BLENDER WHIRRS)

Oh, no!

I've added my thickeners too early

'cause I haven't read
the recipe properly,

so now they're blending in here.

So I realise at this point,
"My God! I've jumped a step."

I've added the two thickening agents
before straining.

If I strain it now,
it probably won't set correctly.

Back to the drawing board.

So I need to start all over again.

We could be down
to the wire on this one.

I've added my thickeners too early

'cause I haven't read
the recipe properly,

so now they're blending in here.

Back to the drawing board.

How you going, Nicko?
You reading your recipe?

I stuffed up!

MALISSA: Ooh!

So today I'm up against
Malissa on the entree.

We are making Khanh's macadamia tofu,

but I've blundered the recipe,

so I'm starting the tofu
all over again.

However, I'm nearly
out of macadamias.

So at this point in time,
I have to go off-grid.

I can't work off the recipe.

350.

So that's a little bit less.

I'm not a chemist. I'm a cook!

I just have to go on instinct

and go back to what it is
that I do naturally.

Suffice to say, I add back
some of my failed mixture...

It is what it is.

..and I've got enough ingredients
left to make my tofu.

See if take two works.

RHIANNON: It looks good.

I just hope...that it sets correctly.

Beautiful.
ADI: Yes!

THEO: He's back!

There's a lot on the line.

As the leader of my team,

I need to take a deep breath
and get back on with the job.

Oh, Nick, pineapple, your favourite.
I know!

Now I need to get the dashi going.

Alright, where am I? Come on.

Ralph and Mel, it's been
a long an anxious wait,

but your 2 hours and 15 minutes
for the dessert starts now!

(CHEERING AND APPLAUSE)

Come on, Shooter!
MAN: Whoo-hoo!

MAN 2: Let's go! Come on!

CATH: Come on, Ralphie.

"Roughly chop pandan.

"Place in medium saucepan
with the remaining ingredients."

Pretty excited to take this
challenge on and do well in it.

How we going, Chef?
Yes, I'm going good. Are you?

I'm tracking OK for now.

My nerves are still there, though.
They didn't go away.

I thought they'd calm down,
but they didn't.

(CHUCKLES)

So I'm working on the most important
element of this dessert, the parfait.

Uh, I feel a bit nervous.

Khanh's... Well, his is amazing.

It was very even in,
like, temperature.

And the texture
was kind of like silk.

OK, we're whisking.

Khanh has said
that with this parfait,

it's really important to get the eggs
whisked to the correct volume

and it's really important that
I get the parfait

into the blast chiller
as quickly as I can

because it's gonna
need an hour to set.

One hour.

How are things going over there?

Are you OK, Ralph?
Yeah.

Desserts are not really,
like, my strong suit,

but I've been trying
to get better at them.

Today, it's best of three.

We need to beat two of the
professionals and I have teammates.

I can't let them down,
so I've gotta put

my best foot forward
and just stay focused.

Everyone's cooking.
The kitchen's humming.

You've only got 90 minutes to go.
WOMAN: Come on, guys! Looking good!

How you going?
I've gotta fire up.

No, don't!

DECLAN: Good job, Phil.
It seems a bit 'whisky'.

THEO: Get outta here!

Yes, Declan.

Do we have dishies?

Like, I'm getting a bit
of a mess over here.

(MAN LAUGHS)

So I'm looking after the main,
the beef cheek pie.

My beef rendang curry is cooking.

It looks like Phil and I
are at about the same stage.

We're making the rough puff pastry.

Khanh's pastry was beautiful
and golden and flaky.

So I need to pull this pastry off.

I've got to fold it
and chill it a couple of times.

And I know, "Don't overwork it."
It's supposed to be rough.

WOMAN: Looks good, Chris.
Thanks. (LAUGHS)

So I've got my pastry
in the blast chiller now.

I've gotta go check on my beef cheeks

so I can start assembling my pie.

Hey, guys, when this one gets down,
you just flick it open?

MAN: Yeah, just release it.

(PEOPLE CHEER)
MAN: Come on, guys!

DECLAN: Looking good, Phil!

PHIL: Um, I think it's all
going to plan so far.

I'm not an expert
by any means on rough puff

and I know some of it's
a bit of touch and feel

with how it looks
and the texture and that,

but I feel like
I'm on track at the moment.

My pastry is ready.

CATH: That's it, Phil.

Go, Phil!
Go! Well done!

And I'm just about to take the beef
rendang out of the pressure cooker

to assemble the pie
and get it into the oven.

Phil, how's it going?
Phil, how you going, mate?

Not too bad.
Looks like you've got a bit done.

Beef is in.
Rough puff has been folded.

It's in the blast chiller.
Excellent.

Definitely the definition
of 'rough'. That's for sure.

Beautiful. You did all
the roasting of spices?

You didn't roast them too much?

I don't think so.

Blended them all...
Did you pass them?

Blended, passed?

No.

Where did you put them?

Into the curry paste.

But you blitzed them first
into a powder?

No.

Is that what it says in the recipe?

(EXHALES SHARPLY)

Did you weigh out
a certain amount of them?

No.

I'm gonna leave you
with that, mate. Good luck.

(UTENSILS CLICK)

(STEAM HISSES)

CHRIS: I'm looking after the mains,
the beef cheek pie.

CATH: Yum!

DECLAN: Oh, it smells good.

Getting it ready to put it together.

So I've got my pastry
in the blast chiller,

so now I'm working on
my beef rendang curry filling.

Khanh's was just full-flavoured,
rich, deep and delicious

with big chunks of beef cheeks.

The beef looks good. Yeah.

Smells and looks delicious,
so I'm pretty happy with that.

Yep.

He tasted it and just walked off.

ANDY: That's what we do.

So now I'm feeling a little nervous.

This challenge is all about
replicating Khanh's dish.

I want mine to look and taste
exactly like his

and do his recipe justice.

How much time do we have left?

Is that gonna go...
MAN: Hour and 10.

Hour and 10? I haven't
looked at it the whole time.

I'll just make sure
I've got enough time to cook it.

THEO: Yeah, it takes an hour
or something, doesn't it?

(CHUCKLES) I don't know.

MAN: Think you need an hour and 10
for it, don't you?

40 minutes.
Oh, OK, that's alright.

Time is moving by pretty quickly,

but I've got the beef rendang filling
and my pastry done.

How did the filling go?

Yeah, it looks pretty good.
Not too tender?

Well, it's hard to tell when
it's the first time making it.

Look, if I got to do this
a second time, I'd nail it.

Excellent.

So I'm up to assembling my pie now.

It's the make-or-break moment.

So I've had to create my lid
separately.

My base is separate.

I've scored it.
I've got a little chimney on there.

It kind of looks like Khanh's.

I've got to keep
a close eye on it now.

CATH: Nice, Chris! It's in there!

Oh, man. At least
I'm gonna have a pie now.

Is it in the oven?
Nice work!

Thanks, guys.

Khanh's pie was quite
a deep, golden brown,

so I want to get mine
to look just like his.

Oh, my God.

I'm stoked now.
Yeah, I feel really relieved.

At the end of the day,
hopefully I'll have

a pie to put on a plate
to plate up for the judges.

I've just got to finish off
my ketchup.

This is the last leg
to try and bring it home for Nu Nu.

PHIL: Um, I missed a step
with the spice mix.

I was meant to blend it up
into, like, a fine powder

and pass it, which I didn't,

so I might need to pass the curry
paste to try and rectify that.

WOMAN: Ooh!
GRACE: Ohh!

Phil!

I know Chris has got his pie in,

but I made a mistake
with the spices.

Yum!
Wow!

If I deliver a pie that's not right,

it's probably gonna mean
that I'm gonna lose.

So my plan to try and fix the dish
is set the beef aside,

pass the curry through the sieve,

push it through as much as possible,

take the chunky bits, blitz them up
as much as I possibly can.

(BLENDER WHIRRS)

This definitely won't fix it,

but I've just gotta get it
as close to now.

There's nothing else I can do.

So I had a taste
and it actually works quite well.

Mmm.

So good! So good.

WOMAN: Yeah, Phil!
Yes, Phil!

So I do add it back into the curry
and assemble the pie.

Obviously, I know my way around
a pie. I've eaten a few in my time.

The top goes on nice and neat.

I get those little crimps
around the edge

as close as possible
to Khanh's as I can...

..before I can get that pie
into the oven and on time.

WOMAN: That's it, Phil!
(CHEERING)

Whoo-hoo! Well done!

Nice job, mate.
Ooft!

Neck and neck. (LAUGHS)

It doesn't matter which course
you're on, you have one hour to go!

ANDY: Here we go!

(CHEERING)

NICK: Shooter!

ANTONIO: That looks good, Mel.

MEL: It seems OK, yeah.

Now we've just gotta get it to set.

I'm up against Ralph.

We're doing the dessert,
the kaya jam parfait sandwich.

I think that I've got the eggs

whisked for the parfait
to the correct volume

with the cream and the kaya jam.

RUE: Perfect. Good job, Mel.

One down.
(CHUCKLES)

Get it into the blast chiller

and I move on to making
the Davidson's plum jam.

The consistency and the zigzag of
Khanh's Davidson's plum puree

was, like, incredible.

How you going back there, Mel?
I'm good. Yeah.

Getting in the zone?
I'm in the zone.

Yeah, I am.
Great.

It's going good. I'm making a bit
of a mess, but, yeah, I'm going.

I've also still got to get
my waffle batter together

and then try and get
that waffle perfect.

It's a bit of pressure. Yeah.

I'm still nervous about the waffle.
I haven't even started it. (CHUCKLES)

You got this, Ralph.

(CHEERING)

MAN: Let's go!
MAN 2: Come on! Let's go!

MAN: What's left, Ralphie?

RALPH: We're on the last page
pretty much.

We've got Davidson's plum
and the waffles.

OK.

JOCK: Ralph.

How are you, mate?
I'm doing well. And yourself?

I'm excited to see you on desserts.

Yeah, look, I'm excited to stretch
myself out a little bit,

so excited for the challenge.

There's a couple
of trip hazards here, to be honest.

Definitely the wafer is critical.
Yep.

It's cooked over flame,
so it's gonna take a few times

to actually get it right.

OK.
You will screw up the first few.

So you want to be nice and early,
practise a little bit.

Yeah, get a few goes in.

Then hopefully it's smooth sailing
from there.

How are you feeling
about cooking against...

The pros? These guys here?

I think we'll do OK.
Quietly confident.

You got this.
Got it. Good luck.

Good luck, mate.
Thanks, guys.

(EXHALES HEAVILY)

CHRIS: We're not in Kansas anymore.

PHIL: Whoops!

Almost went too far.
(WOMAN LAUGHS)

What are you doing to us?
(LAUGHS)

How you going, Nick? Enjoying it?

Oh, that's such a funny question
right now, to be honest.

I'm having fun.
ADI: That's good.

I don't know how successful
I currently am, but that's...

I had to draw on
my years of experience,

but I feel as though
I've got back on track.

I'm up against Malissa on the entree,
Khanh's macadamia tofu.

The tofu is in the fridge
and my dashi needs my attention.

Hey! Look out!

Too many machines!

Now I can move on with my consomme.

I need to get this consomme
clarified correctly.

Khanh's was just exquisite.

It was cold, icy cold, and clear.

It had so much clarity and power.

This is bloody delicious!

Yeah, it smells amazing!

Holy moly!
Oh, good Lord!

There's so much flavour in this.

It smells incredible.

Whilst the consomme is ticking away,

I still have to deal with
my nemesis friend, the tofu.

Ohh!

I need to get it out of the mould.

It is not as tender as Khanh's.
It is a bit firmer.

But it has set.

Oh, yes, that's beautiful.

Nice!
Wow!

A little bit like
a hockey puck. (LAUGHS)

I am able to get it out in one piece,
which I feel like is a win.

Hmm, how's the best way to do this?

Now it's time for that
beautiful, fine slicing

just to get the top exactly right.

CHRIS: How you travelling
up there, big man?

Yeah, full concentration mode
currently.

OK, Chef.

My consomme is clarifying.
It's actually working.

All the egg white is on top, soaking
up all those little impurities.

It's really cool.
I've never done this before.

MAN: Good job.

So it's now time to get
my tofu out of the mould.

This is the moment of truth.

Gosh! I'm so nervous.
Is this number one?

Yeah, this is the first one.
OK.

Yeah, it's got a nice shake to it.
I hope it's set enough. OK.

You ready?

I don't know how to do this.

(TENSE MUSIC)

(GASPS) Oh, no.

WOMAN: Oh, no!
Ohh!

CATH: Oh, my God, Mel.
MAN: Oh, no!

Ohh!

Oh, it's not set!

CATH: Oh, my God, Mel. Ohh!

My first tofu hasn't worked,

but I've got another one
in the fridge.

Phil?

Yeah.
Mine wasn't set in time.

Do you think I should put it
in the blast chiller for a minute?

Maybe give it a quick minute.
Yeah, just to be safe.

I decide I'm gonna get that
into the blast chiller

and hopefully that helps it set.

I am relying on that one
to get on my plate.

Just put it away,
cast it out of your mind.

We'll do the next thing.

I just want to make sure that
all my other elements are perfect,

my consomme and my oil,

so I have something
to serve the judges.

Now is not the time
to take your foot off the gas.

You have 15 minutes to go!

(CHEERING)
WOMAN: Yeah! Come on, guys!

(BLENDER WHIRRS)

Come on!
Go, Phil

Let's go!

15 minutes to go,
the pie is in the oven

and now I'm making
a Vietnamese satay sauce.

Khanh's satay was super smooth
and rich and spicy.

And I want to replicate that.

Ooh!

It's time to get my pie
out of the oven.

I've given it that extra
couple of minutes

to make it nice and golden
and as perfect as I can.

CATH: Oh, look at that!

Oh, well done!
(CHUCKLES)

WOMAN: Whoo-hoo!

I'm really happy with the pie.
Yeah, it looks great.

I think my pie looks like Khanh's.

My ketchup is nice
and smooth and shiny.

I've just got to plate up

a nice little flower
of the pickled daikon,

so I'm feeling good.

JOCK: How's it looking?

PHIL: The edges
are a little bit caught.

ANDY: What made you
put it on the top shelf?

I don't know.
I was just rushing through it.

That's what's hurt you.

I can see that the top of the pie,
it's really brown and caramelised

and the edges have
started to blacken.

Khanh's version was quite dark,

but I'm quite lucky that
there is still time to fix this.

So I'm cutting off those edges

and trying to smooth them out
as much as possible.

It looks OK, but it's hard to know
if I've done enough to win.

But I'm still gonna keep
the head high and keep the faith.

THEO: Fancy, Phil!

Mm-hm.
(GRACE AND THEO LAUGH)

I sure am.

Oh!

Uh, 10 minutes.

The time has run away,
but the puree is done.

Oh! Yes, got it.

Come on, Ralph. Come on!
Come on! You can do it.

I've got my waffle batter together.

Waffles. I wonder,
are they making the waffles yet?

Yep.

I've still got to get
a perfect waffle.

I'm starting to feel
very nervous now.

Khanh had said you're gonna
lose a couple at the start.

Oh, God. Oh, dear.

I mean, are you supposed to hold it?
Do you squish it?

You can't really squish it.

WOMAN: Yes! Yum!
WOMAN 2: Oh, man!

JOCK: Mel's got one.

That is delicious.
That's amazing.

Am I supposed... I think
I'm supposed to cut it.

ANDY: Is that your first one?
Yeah.

Oh, happy days.
Right?

I think...
Good colour on both sides?

I feel... Yeah, I think I got lucky.

What?! That's pretty impressive.

I'm actually blown away.
I can't believe it.

My first one has worked quite well.

I assemble it.

I feel happy that the parfait is the
right texture it's supposed to be.

Oh, dear. We've had a catastrophe.

But I'm not happy about
the Davidson's plum.

It's hit a lump and
it's sort of all over the place.

Oh, no.

Not as close as
I would've liked, but close.

MAN: There we go.

I've got all the other elements
ready to go and set.

WOMAN: Come on, come on!

Come on! Oh!

CATH: Five minutes, guys.

But the clock is going so I've got
one try to make the perfect waffle.

Come on!

Oh!

The absolute stress and panic
is nuts.

RUE: Oh, my God!

DECLAN: Go, Ralph!

Come on, Ralph!

I'm losing my mind at this point.

I can't not put a dish up.

Ohh!

So I'm like, "Hurry, but relax

"because if you break this waffle,
you're screwed."

(ALL CHEER)
Come on, guys! Come on, come on!

So I've got the waffle done.

The line is wonky and the sides of
the waffle are a little bit crispy.

But you know what? It's character
and I'm hoping that's enough.

I put everything I could
into this cook to make my team proud.

Time to get it on a plate, guys.

You've only got three minutes
to go. Come on.

(CHEERING AND APPLAUSE)

Oh, my God.

(ALL CHEER)

WOMAN: Come on! Come on, guys!

Whoo!
Get it, guys!

ANDY: How's it look?
Ehh...

Better than the other one.

I'm in the zone. I'm alright.
I've just gotta focus.

It was touch and go there
a couple of times

and the old bus got a bit wobbly.

The tofu is a little firm

and is standing up too straight
and is not weeping like Khanh's did.

The broth is chilled and delicious,
but it could be clearer.

And I think every element
is delicious but on the salty end.

Tell you what,
this tofu has been a mission.

It'll be interesting to
see what the judges say.

I have left it down to the final
seconds to get this tofu out.

It does look a lot more firm.

Yeah. Ooh, I'm nervous.
I'm nervous too.

But let's do this together.
I'm very nervous!

Ready?
JOCK AND ANDY: Yeah.

Ooh!

The pressure is on right now.

I've got a whole audience
and they're all judging me.

You can see it.
It wants to come out.

Ooh! Oh!

Maybe it doesn't look exactly
the same as Khanh's, so not perfect.

It tastes really good, though.

But it has the most beautiful
macadamia flavour.

Oh, my God. It looks amazing.

And it has a nice spring to it.

All my other elements
are really good.

My consomme is amazing.
It's super clear and it's beautiful.

So I'm super proud that
I've managed to get it all done.

Here it is. 10!

ALL: 9, 8, 7, 6,

5, 4, 3, 2, 1.

That's it!

(APPLAUSE)
CATH: Man, that was unbelievable.

How'd you go?
Oh, yours looks so beautiful!

(RALPH GROANS)

MEL: I know! That was intense.

Good job, mate.
CHRIS: Yeah, well done, dude.

Looks pretty good.
It's OK.

We won't know
until we cut it open, hey?

Exactly.

My first Pressure Test,

I expected it to be pretty full-on
and it definitely delivered.

Team work makes the dream work.

Going for a clean sweep for the
home cooks this week. Clean sweep.

NARRATOR: Get inspired by
our fabulous home cooks.

Well, Pro Cooks vs Home Cooks
and it's the Khanh edition today.

Three courses, three tasty dishes.

We're looking for the team that has
the best two dishes to win the day.

Shall we get the first one in?
KHANH: Let's get them in.

We gonna do this? Let's do it.
Let's do it. Let's go.

I am pretty nervous
because both teams

are a bit unsure about
how this tasting's gonna go.

The moment of truth.
Yeah.

Nick, Malissa.
Hi.

Tofu, on a scale of 1-10,
now how do you feel about it?

I loved this recipe.
I thought it was so beautiful.

And this is what I want
to aspire to be as a cook.

I think we've both managed to get
either end of the scale there.

Yeah.

Mine's probably a little firm

and I just hope that
I've done it justice. (CHUCKLES)

Mine's just, like, staying there.
(LAUGHS)

JOCK: Well done, you two.
Thank you. Well done.

Looking forward
to hearing the results.

Thank you.

(SUSPENSEFUL MUSIC)

JOCK: Mmm.

ANDY: We'll start with Malissa.

The obvious downfall was the tofu.

It is the hero of that dish.

With her tofu not being set,

it was a different consistency,

but also she was unable to get

any of those cut marks in it
to resemble yours.

I will say the flavour of her tofu

had that lovely, unmistakable
macadamia flavour and aroma to it.

KHANH: Yep, for me, the broth
was pretty close to perfect.

Sometimes we don't even
clarify it that clear.

That was, like, really good.

And everything tasted
very, very close.

Um, Nick.

The tofu I thought was a bit salty
and just a little bit firm.

But I think the broth
was pretty close to mine.

So, yeah, definitely
a good go at it.

I'm so glad he did the tofu again.

He's done the right thing
because it really did lift it.

Overall, this just ate like yours,
which was beautiful.

PHIL: Alright, let's go.

It's hard to know if I've
done enough to beat Chris.

There was a couple of mishaps, but
I did have the time to rectify them.

Here you go.
Thank you. Ta.

Righto, lads, we'll taste now.

Alright, thank you.
That's it. Thanks.

JOCK: Thanks, boys.

OK. Phil's first.

Very, very interesting.

(BREATHES DEEPLY)

OK, Phil's.

Pastry problems for him.
It is just really dry.

He had it in the top shelf
in the oven.

The filling itself is much
more spicy than your one was.

It was actually really good.

So are you gonna amend your recipe?
Yeah.

I gotta go home
and fix my recipe now.

For the filling, I thought
the beef was cooked perfectly

and the flavour was great.

Chris.
Yep, so the pastry was great.

And for a pie, that's what
you want, right, great pastry.

I thought the presentation
was great as well.

It had those beautiful
score marks in it.

MELISSA: The filling,
Chris did really, really well.

Chris's beef, you got a chunk of
beef texture - really, really nice.

I think Chris did a great job.

Pretty proud of him.
(LAUGHS)

MEL: Hello.
Hello.

JOCK: Ralph, first Pressure Test,
mate, how was it?

Oh, goodness. Frantic.
But a great experience.

Mel, how did you go?
Also your first Pressure Test.

Yeah.

I found it nerve-racking.

Are you happy with
the final sandwich?

No, not 100%.

Well, what are you not happy with?

My Davidson's plum puree,

I don't know whether I needed
to blend it more or something,

because when I've done the squiggle,
it sort of hit a couple of bumps

and doesn't look
as good as it could.

And I...I think my waffle
could've been better.

Mel starts telling them
about the mistakes,

so I'm just like,
"Go on. Tell them more.

"Share. Tell them everything."

Um, well, it's got
a couple of holes in it.

Oh, right.

Oh, sorry. I'm telling you
the problems. (CHUCKLES)

Thank you very much.
Thank you.

ANDY: Thank you.

Ralph, his parfait,
he did a great job on it.

It's a shame that the waffle was,
like, literally down to the second.

Yeah, the waffle itself isn't
as crunchy as it should be.

Yeah, the texture
wasn't quite there,

but, nevertheless, I didn't think
he was going to finish at all.

OK, Mel from Nu Nu.

JOCK: Completely different
to look at.

Quite closely resembles yours,
I think.

Really satisfying biscuit.

Yeah, it was great.
Crunchy and even colour as well.

Lovely, velvety texture
of the parfait

and a decent balance of flavour.

It's pretty close.

But isn't it crazy how much
the pro cooks, the guys from Nu Nu,

had to work extremely hard

to get as close as yours
as they possibly could

without them being actually perfect?

Now, that was my kind
of Pressure Test -

a monster three-course feast

set by none other than
Aussie chef royalty Khanh.

Nick, how did you find
cooking Khanh's dishes today?

To be able to see
into the way he thinks,

it was a really super-fun day,
very challenging. (CHUCKLES)

Well, Khanh, every time you step
into this kitchen, you raise the bar.

Everyone, give it up
for Khanh Nguyen!

(CHEERING)

You all put in a valiant effort.

But one team brought us
the best version of the entree...

..main...

..and the dessert.

And without beating
around the bush, that team...

..was team Nu Nu.

(BRIGHT MUSIC)

Phew!
(ALL LAUGH)

Nick, Mel, Chris, congratulations.

It's no wonder that Nu Nu
is still at the top of its game.

MEL: Thank you.
Thank you so much.

But that does mean
Ralph, Malissa, Phil,

you're joining Grace
in Sunday's elimination.

See you all later. Well done.

JOCK: Thank you. Well done.

NICK: Thanks, gang!

It is truly an honour,
being on MasterChef,

to be able to share some knowledge,

get put under
the microscope... (LAUGHS)

..and go away with the gong.

That was awesome. Good luck
with the rest of the season.

NARRATOR: Tomorrow night
on MasterChef Australia...

From Stanley Restaurant in Brisbane,
Louis Tikaram and team!

..another batch of pro cooks

means another chance at immunity
from Sunday's elimination.

DECLAN: We need
to go all-out

to impress
the judges.

You're gonna have to
bring it, seriously.

But...
You're nervous!

I am, I am.

..they face
a classic

Team Challenge...

RALPH:
What a stitch-up!

..with
a massive twist.

Oh, come on!
(LAUGHS)