All language subtitles for masterchef.australia.s15e30.1080p.hdtv.h264-cbfm

NARRATOR: Previously
on MasterChef Australia...

..our big-name guests...

DECLAN: Josh Niland,
he's the icon of fish in Australia.

..brought even bigger challenges.

You'll be cooking my...

..pho suon bo dac biet.

You will not be given a recipe.

(CONTESTANTS GASP)

Oh, my God!

And the end of the journey for Grace.

GRACE: This has just been
the coolest life experience ever

and I'm excited for what's next.

Plus...
ANDY: Curtis Stone!

(APPLAUSE AND WILD CHEERING)

..this Aussie legend
brought an Immunity Challenge

and the prize of a lifetime.

CURTIS: If you win round 2 today,

you end up on the shelves tomorrow.

(IMITATES EXPLOSION)

You might be onto something, Rue,

because this is really,
really delicious.

Well done.

Yes! Stop it! (LAUGHS)
(CONTESTANTS APPLAUD AND CHEER)

Tonight,

an elimination

means our top 10

become 9.

MALISSA: We're really in that part
of the competition

where a simple mistake
can be the make or break.

With a challenge
set by a national treasure.

(SERENE MUSIC)

(BIRDSONG)

(SUSPENSEFUL MUSIC)

RALPH: Oof!
Black-apron day, guys.

MALISSA: Jeez,
they come around too quick!

BRENT: Every time
we put the black apron on,

there's a big dark cloud of pressure

and today's no different.

Send us good vibes!

(EXCITING MUSIC)

Whoo!
Yes!

RHIANNON: Cloches. Look out.

I can see a line-up of ingredients.

I'm like, "Oh, my God,
there's finger limes!"

I don't know what's going on,

but give me finger limes
any day of the week.

Ooh! Finger limes.

I love them!

Well, it is elimination day.

Yeah.

But don't be disheartened

because whatever happens,

you have made it to the top 10
of MasterChef Australia!

Whoo! Whoo-whoo-whoo!

Even on elimination day,
there's some fun to be had.

CONTESTANTS: Yeah.

Because today we've got another
very, very, very special guest.

ANTONIO: Yes. Ooh.

This absolute legend
has cemented herself

as one of the most well-known icons
in Australian food.

Oh, my God.

For over 40 years...

(CONTESTANTS MURMUR EXCITEDLY)

..she's helped shape
Australia's food scene...

CONTESTANT: Oh!

..in her restaurants,
through her books...

..and on our TV screens.

(CHUCKLES)

The penny's starting to drop.
Yeah.

She is the culinary queen who unites
foodies all around the country.

Please welcome the one, the only

Maggie Beer!

(CONTESTANTS CHEER, LAUGH)

(CONTESTANTS CHEER WILDLY)

(WOLF-WHISTLES)

Oh, my goodness, it's Maggie Beer!

CATH: Oh, my God!
ADI: Oh, my God!

Maggie brings back so many memories
with my mum.

(LAUGHS)

We have spent all our life
watching Maggie.

She's such an icon.

(MAGGIE LAUGHS)

Hey.

RALPH: Hi. (LAUGHS)
Hello.

Rhiannon, your eyes pretty much
popped out of your head

when Maggie walked through the door.

A little bit excited?
Oh, my goodness.

I'm actually not kidding.

When my family watch this show,
they are gonna be beside themselves

because all they want me to do
is meet you!

And I...
We just loved you our whole lives!

(LAUGHS)
Oh, Rhiannon, that's lovely.

The good news is that she's here
right in front of you now.

The bad news is...

(DRAMATIC MUSIC)

..you gotta cook for her.

Nah, that's not bad.
It's exciting. Yeah.

Alright, shall we get started?

CONTESTANTS: Yeah.
Let's do it.

Oh, my God! I'm shaking.

Today, you're gonna be assigned
an ingredient pair.

The one in front you can see

and the one behind it
which is obviously concealed.

Maggie, why don't you run us through
the ingredients we can see?

Tomatoes, rosemary,

kalamata olives,

prunes, finger limes,

witlof, blackberries,

dill and fig leaves.

I'm not sure what I'd do with the
fig leaves if I get assigned that.

But everything else
I'm looking pretty confident in.

These are all classic
Maggie ingredients.

Today's a 2-round cook.

In round 1, you can either feature
the ingredient you can see

or feature the ingredient
in the cloche behind it.

Ohh!

But you'll have to make that choice

before you know what the ingredient
under the cloche is.

OK.
Ohhh!

(INHALES SHARPLY)

I don't know what to do.

You can cook whatever you want.

But the cooks that bring us
the three least impressive dishes,

they'll be going into round 2...

..where you'll have to cook with
whatever ingredient you have left.

Cloched or uncloched.

I'd rather work with what I can see
than what I don't know.

I'm looking at the ingredients,
I'm already making plans.

If I open the cloche

and it's something I don't know,
I feel like I'm in more trouble.

Alright, time to find out
who's getting which pair.

Yeah.
We've numbered them.

Take a token.

Thank you.

How exciting!

What did you get?
Number 1.

Number 5.

You're not gonna believe it.
I went 5.

That's finger limes.

Some pretty good match-ups there.

Finger limes and Maggie!
This is gonna be a good day.

Alright, a critical choice
to be made.

And we'll start with number 1, Cath.

Are you going to go
with the ingredient you can see

or would you like the cloche?

Ohhh!

Look, I'm gonna go
with, um, the fig leaves.

Malissa?

I'm gonna stick with the dill.

DECLAN: You are a dill.
(LAUGHS)

(LAUGHS)

Declan?

Blackberries or the cloche?

Um, I'm gonna follow the pattern
and stick with the blackberries.

Pattern emerging.
(CHUCKLES)

MALISSA: Ohh!
Witlof for Adi?

Or the cloche?

ADI: I'm not super happy with witlof,

but I don't know
what's under those cloches.

It could make witlof look like
the best ingredient I've ever seen!

Oh, I'm really in two minds.

But I think better the devil you know

and I'm just gonna stick
with the witlof.

I like this!
Yeah.

This is confidence. This is good.
(LAUGHS)

(ANDY CHUCKLES)
MELISSA: OK.

I don't even think
we need to ask Rhiannon.

(ALL LAUGH)

Rhiannon was just like...
(ANDY LAUGHS)

Yeah, as soon as I walked in,

I went, "If I get finger limes,
I'm like, 'Yes'!"

Anyway, yes,
I'm choosing finger limes.

(LAUGHTER)

Theo?

I'm gonna stick with the prunes.

Not a single person
has chosen the cloche yet.

There could be some spectacular
things under here.

Or...or they could all be
booby traps!

(LAUGHS)
ADI: Yeah!

Antonio, you have kalamata olives.

Are you happy with that choice
or would you like to choose...

Anything but olives.

I'm thinking I really want something
that I can work into a dessert.

I don't know. I think...
Ooh!

I think I'm gonna go
with the cloche today.

(CHEERING AND APPLAUSE)
Oh! I love this!

Yay!

Oooh!

Oh!
Oranges!

Yeah! Yeah!
CATH: Good, mate.

RUE: Not bad.

ANDY: Look at everyone else
just going, "Damn!"

"Why didn't I do that?"
See?

Oranges.

I'm ecstatic 'cause I know
how to work with them. I love them.

(LAUGHS)

It looks like the gamble paid off.

MELISSA: OK, Ralph...
Yes.

Um...
Rosemary I know you've used...

I'm ready. Yeah.
..to great effect.

He's just like, "No, I'm sticking."
I'm ready.

OK.
I'm so sorry! (LAUGHS)

There's not that...that other part
of your brain that's like...

Nope.
.."Ooh, take a chance."

No?
(RALPH LAUGHS)

Just straight in with rosemary.
Rosemary?

OK, Brent.

Uh, I'm gonna stay with tomatoes,
definitely.

So, right, one gambler. (LAUGHS)

(LAUGHS) The rest of us
don't want to.

Right, in round 1 and round 2,

you'll have 60 minutes
to cook your dishes.

Maggie, do you want to kick them off?

Your time starts now!

RUE: Come on, guys!

DECLAN: Righto.

Ooh! Whoa!
Ooh! Oh, God!

CATH: Good one. Have fun, sweetie.
RHIANNON: You too.

RHIANNON: I'm manifesting great
vibes 'cause Maggie's in the house.

I'm even using Maggie Beer verjuice.
Bonus points?

CATH: Yeah, I'm doing that too!

Maggie just reminded me
of all of my upbringing.

I don't probably need that many.

So, I'm just gonna cook something
from the heart today.

I see mussels
and I go, "Oh, my God."

Mum's mussel curry for Maggie.

I think I'm good. Thanks, ladies.

Hi, Rhiannon!

Hello! Hello!
Hello, Rhiannon.

What's the dish?

My dish is curry mussels with
finger limes topped on the mussels.

Mussels and...oh, and finger lime!

It's my favourite thing
in the world.

Lots of finger lime.
I'll put lots.

I love them.

I...
What's... Oh!

I love you with all of my heart.
OK.

So that's...that's an adoration
face, not a worry face?

No! It's like...
this is a complete dream come true.

You have absolutely no idea.

We have watched you our whole lives.

I think I've watched every episode
of 'The Cook and the Chef'

at least five times each.

I honestly cannot believe
I'm meeting you.

You've got this.
I have. I know! Thank you!

Food with love.

RALPH: You'll make me cry.

Even though I'm, like,
really emotional...

Oh, gee!

..all I'm channelling
is to get this done perfectly.

Oh! Far out.

Because, like, my mum
would actually be so annoyed

if I bloody stuffed it up.

I hope I don't burn
Maggie's lips off.

(CHUCKLES)

Go, sweetie. Sweetie pie.
Thank you.

Well, I've got fig leaves.

So, my plan is to do
a fig leaf granita

with a goat's cheese cream.

(LAUGHS) I love it!

Maggie exudes joy,

so I'm gonna just bring joy
into the kitchen today.

RUE: Good job, Adi.

ADI: I've got witlof today.

It's not an ingredient
I've ever cooked with.

I'm doing a tartare
and we'll serve the witlof charred

and sort of, like, a cracker
to eat the tartare with.

RUE: Don't spread yourself thin.

ANTONIO: Yep.
Just hit the brief.

I was the only guy that actually
took a risk lifting that cloche.

I mean, it was definitely a gamble,

but I'm liking my odds
with orange, so...

Mr Risky here got a bag of oranges.
But I'm really happy about that.

Nice!

'Cause I can definitely work oranges
into a dessert.

I'm gonna start with
a hazelnut ice cream,

a white chocolate ganache
and an orange caramel.

I think I like the flavour profile

of, you know, the orange
and the citrus with the hazelnut.

So, yeah, let's see.

This is definitely a dish
that represents me.

Can do it, can do it!

This could be my chance
to go all-out on round 1

and hopefully just
forget about round 2.

I think today's gonna be a good day.

ANDY: I was baffled that Antonio
was the only one to pick the cloche.

And look what he ended up with!
JOCK: Exactly.

A fantastic result, to be sure.
Yeah.

This season is Secrets & Surprises.

I think that maybe they were
thinking that there was a stitch-up

under each of the cloches.

MELISSA: Oh!
A stitch-up? Who would do that?

You know? Like...
(MAGGIE LAUGHS)

If you had to pick an ingredient
from here,

what would you pick
and what would you cook?

Well, for me, I'd go fig leaf

and I just love birds
baked in fig leaf.

Oh, yeah.
Particularly.

Yum!
What about you?

I'm keeping it simple in round 1.

When I saw olives and tomatoes,
they went like that.

Yeah.
Yeah.

I'd make a beautiful
heirloom tomato salad.

Great.
Some stone fruit.

A little olive tapenade.

Yum!
And some fresh cheese.

Stracciatella, burrata.
So nice!

Keep it simple.
Yeah.

Of course, we are only looking for

the three least delicious dishes
today to go into round 2.

From there, one of those three
will be going home today.

We're gonna lose
one of our first top 10.

RUE: Go, Brent!

BRENT: Another day in the kitchen.

Just with a bad apron on.

I'm the only one left
with an immunity pin

which is absolutely great,
I love it.

So, the mindset's really good.

Ah, so I've got heirloom tomatoes.

I'm going with charred squid.

I'm gonna make a sort of
a tomato salad, 'nduja sauce.

It'll all sort of
get tossed together.

I got such an amazing ingredient

and I thought, you know what, let's
just back myself and just go for it.

With Maggie Beer in the house,

you must be inspired
for a delicious dish,

but you've only got 45 minutes to go!

RUE: Come on, guys! Come on!
JOCK: Let's go!

(APPLAUSE)

RUE: Good job, Malissa.

Go, Adi!

DECLAN: As as I knew
I got blackberries,

I immediately thought
Nan's apple-blackberry crumble.

RUE: Oh, yum!
BRENT: Feeling good, Deccy?

Yeah, I'm feeling good today.
Yeah.

I don't normally go down
the sweet path,

but this is one that
I'm familiar with, so...

Yep.

I'm inspired by Maggie
being here today.

She's someone that just reminds me
of, like, cooking with Mum and Nan.

And this dish, it's wholesome,
it's warm

and it's a great dish
to cook for Maggie Beer.

Declan.
Declan.

Andy, Jock, how are you?
Crumble?

Yeah. An apple and blackberry crumble
today.

It just reminds me
of my nan and my mum.

They weren't too crash-hot
at...at...in the kitchen. Um...

This worries me, then.

But...but Mum and Nan could do
an absolute killer crumble.

Is it killer enough
to keep you out of round 2?

A crumble is a 10 a penny.
What's different about your one?

I've put my cinnamon, um, 'twill' in.
I've got nutmeg in there.

Oh, I wouldn't say
it's an...elevation.

A cinnamon quill...

Um...

Is it killer enough
to keep you out of round 2?

Oh, I hope so.
I mean, I don't know.

Come on.
Good luck.

(DECLAN WHISPERS) Oh, my God.

I'm just trying to think of a way
to elevate it.

Alright.

I don't want to get into round 2.

What am I gonna add to this dish?

I really need to think fast here.

RUE: Hustle, hustle, please!

So I was thinking
maybe I could make a blackberry gel

on top of my crumble.

And I just wanted to see
how this would set.

I'm up against
unbelievable, talented cooks.

Top 9's on the line and I hope that's
gonna be enough for the judges.

Yeah, just a bit...a bit nervous,

but, um, hopefully
this one pulls through.

RUE: Looking good, Declan.

I've been eating
this fig leaf granita.

It's good?
Got it all in my teeth.

Oh!
Oh, gosh!

I'm quite nervous
to be cooking for Maggie.

I want impress her.

I'm using the dill.

I'm gonna be making a prawn
and dill mousse tortellini

with vegetable broth.

(EXHALES DEEPLY) As you can tell,
I'm quite nervous!

My pasta dough is resting

and now I need to make
a flavoursome broth.

Um...where's the salt?

When I'm making it at home,
I've got all day to make it.

I can leave it on for hours.

But I've gotta get this done
in about 35 minutes.

So, utilising the pressure cooker
is probably the best way I can go.

RUE: Malissa,
I can smell it from here.

Oh, my gosh.

RALPH: Let's go!
Ralphie, how are you going?

I'm going alright.

I went with rosemary just 'cause
I know the flavours very well.

I'm gonna make duck with rosemary
oil and some parsnip puree as well.

So, I'm gonna try and put
my best foot forward in this dish

and then make sure I'm...I'm safe
and I'm up there with Rue.

(RUE CLAPS) Go, Ralphie!

Hi, Ralph!
G'day, guys. How are we?

Hello.
You met Maggie?

Ohh. Blessed to meet you.
What have we got here?

Today I'm making a parsnip puree

with a rosemary oil
and a lovely duck.

I love that you've chosen parsnip
because they're often forgotten

and they're much maligned.

I need to nail it and balance it
so that it works together perfectly.

But the idea's there.
And the perfect duck.

You have the queen
of game birds here.

(LAUGHS)
A lot of pressure.

So I'll perform my best. (LAUGHS)

Oof! Yeah, look,
queen of game birds.

That...that adds
a bit of extra pressure.

Thank you, guys.

So, with the cooking of the duck,
timing is essential.

Today, I guess the gamble is
if this doesn't work out,

then I'm cooking in round 2 and
I don't think I wanna do that today.

Better get a wriggle on, guys!

You've only got 30 minutes, guys!
Let's go!

Come on!

It's not really 30 minutes, is it?

Yes. Yeah.
(GASPS)

Come on! Come on, guys!

Maggie, she has this really
calming sort of effect.

You're a rock star, Maggie.

Rock star? I'm an old girl. Come on!
(LAUGHS)

Sort of at ease, you know.

Cooking for...cooking for Mum
or something like that, you know?

Mmm! Yum!

I have prunes
and I'm making crullers.

So it's a deep-fried choux pastry.
I'm gonna have a prune glaze.

So I'm hoping that they come out
really banging today.

ADI: I've got witlof
and I'm doing a tartare.

A tartare can be
served entirely raw,

but I kinda like it with just a
little bit of colour on some of it.

So we've got, like, saffron
through the mayo,

we've got some paprika
through the beef.

Used the verjuice 'cause Maggie's in
the house and I just couldn't not.

And then just witlof as a spoon.

Just pressure on to get it right.

RHIANNON: I'm just gonna have it so,
like, um, the curry's in the bowl,

the mussels are in there, the
finger lime's topped on the mussel.

Well, this is gonna be interesting!
I know!

The first job my mum ever had
was making curries

and this is a dish that she loves.

Oh, I've got tears in my eyes

because Maggie brings back
so many memories with my mum.

(SNIFFLES)

I lost my mum a year ago
to ovarian cancer.

And before she passed away,

I said I was gonna try out
for MasterChef this year

and she said to me, "I'll be
watching from above if you get on."

And, you know, like I've been...
(SNIFFLES)

..cooking in this kitchen,
like, for quite a while now.

(SNIFFLES)

And I kind of...

You know, I haven't really felt
like Mum's with me as much.

(SOBS)

Like...like I feel like
in the garden

and, you know, there's butterflies
and she's around,

but, um...yeah, that was
the first time, "Oh, my God."

(SNIFFLES)

My mum's here.

I just felt it.

(SNIFFLES) Yeah.
It was really special.

I don't know.

I think it's just because
Maggie resonates with us so much.

I just... (SNIFFLES) Yeah.

You know, to be top 10
cooking for Maggie Beer

and cooking my mum's curry,

I know she's watching,
I know she's so proud of me.

RUE: Brent, you going OK?

Sweet!
OK.

Squid games.

(SINGS) # Ba-ba-ba-ba-ba,
bi-di, ba-ba... #

I love squid on the hibachi.

But the star of the show
is the heirloom tomatoes.

They're zesty, they're fresh as,

which is just gonna bring the life
to the party.

Hello, Brent. Whoo-hoo!

Maggie, how are ya?
MELISSA: Look at this!

I'm good.
Yeah!

Gorgeous, vibrant sauce
happening already.

Yeah. I am making charred squid...
(GASPS)

..'nduja sauce,

a really fresh heirloom tomato salsa.

All those beautiful ingredients.
What do you think?

The perfection of
cooking squid is...

Yeah.
..absolutely, you know, your target.

Yep. Thanks, guys. Thank you so much.
Lots of luck!

You know what,
you never know in this competition,

especially now we're at top 10,

my dish might be an amazing idea
and it tastes amazing,

but it just depends on
what everyone else is doing.

There's no room for error.

THEO: Hey!
Sorry, bruh.

Charcoal in that?
Charcoal. Charcoal-infused.

ANDY: Doesn't matter
what ingredient you picked,

we need to see your dish
in 15 minutes!

RUE: Come on, guys! Come on!

Oh, thanks, Rue!
Yeah. (LAUGHS)

Go, Antonio.

Do you love the ice cream?
ANTONIO: Yeah.

And I also have a white chocolate
ganache in the freezer.

Uh, I'm liking the dish so far.
OK.

This is definitely a dish
that represents me.

I...I love chocolate.
I love ice cream.

And I'm also gonna do
orange caramel to go with it.

I love oranges.
It definitely was a good gamble.

I've done a few caramels in my life

and, yeah, I know
you're gonna like this one.

Antonio.
Hello.

Hello, Antonio!

The only gambling man
in this...in this round today.

Yeah. I like... I'm liking my odds.

What are you doing with that win?

So I've always liked the combination
of chocolate and orange.

You know who else likes the
combination of chocolate and orange?

(LAUGHS)
Yes!

Absolutely.
OK.

So, normally it's paired
with dark chocolate.

So, but I kinda like the citrusy
that I'm gonna get from it

and counteract
with the white chocolate.

OK.
Oh!

So I'm gonna do
a white chocolate ganache.

Hmm.

And I'm also including
a little bit of a flavour bomb

with the hazelnut ice cream.

OK.
Um...

White chocolate -
much sweeter than dark chocolate.

Yep.

You know, really presents itself
quite intensely.

Hazelnut, quite sweet.

And oranges, quite sweet again.
Yeah.

So, for me,
what I'm picking up here is...

A lot of sweetness.
Yep.

OK. OK.
Too sweet is...is...

It's not good.

Too sweet is...is...

It's not good.

It's going to be

how you balance those elements
and give us some contrast.

OK.
Thanks, Antonio.

If you tell me to hold back
the charm, maybe I could do.

But hold back the sweetness?

That's... You know, that's me.
I'm a sweet guy. (CHUCKLES)

Um...

I don't have time
to make another element,

so I decide I'm going
to take the caramel

right on the verge
of basically turning bitter

to counteract for the sweetness.

So it's gonna be almost like
a bitter orange, which is nice,

'cause it's not gonna be
overly too sweet

with the rest of the elements
of the dessert.

ANDY: 10 minutes to go!

JOCK: Let's go!
RUE: Come on! Awesome, guys!

CATH: Oh, my God!
Awesome!

My pasta feels really nice.

Quite happy with the filling.

I'm utilising the dill
in both my pasta filling

and in the broth as well.

RUE: Don't forget
your pressure cooker.

A lot going on right now.

I'm trying to, you know,
get my tortellini in

and then I still need
to focus on my broth.

Bit hot.

It's got a lot of flavour
that it still needs to develop.

So I need to reduce it down slightly.

OK. OK. Alright.

Good job, Malissa.

How are you looking, good-looking?
DECLAN: Good, bro. How are you?

Good, good. See?

The judges think
an apple and blackberry crumble

is a bit too simple.

So I'm adding a blackberry gel.

RUE: How long do you have
on your crumble?

It's golden brown already.

Oh, OK. Good. That's good.
Yeah.

My gel's in the fridge and, yeah,
I'm just giving it a crack today.

I check on my gel.

This is no good.

And it hasn't set.

Just think I'm gonna have to
ditch it. It's not gonna work.

So I'm thinking...how else can
I elevate this dish in five minutes?

So I quickly whip up just
a simple Chantilly to go with it.

Alright. Cream Chantilly.

Jock and Andy really want to see
a MasterChef version of the crumble,

but this is how I eat it at home,

so fingers crossed
I'm not in round 2.

MELISSA: Heads-up, everybody!
Four minutes to go! Come on!

ANDY: Come on, guys!
JOCK: Four minutes!

I think we're good to go. Beautiful.

BRENT: Just finishing up
cooking the squid.

Oh, Brent, that smells heavenly!
Oh, thanks.

Gonna roll it through the sauce.

Pops of tomato all over it.

And then fried basil leaf on top.

A bit of olive oil.
(WHISTLES) That's it.

There'll be great dishes out there,
I know that,

so I gotta bring my A game
every time.

RUE: Oh, Rhiannon,
that smells amazing!

Whoo!

RHIANNON: This cook is me
making Mum's curry my own.

The mussels are cooked perfectly.

And then I'm putting finger limes
on top of the mussel.

That's the main thing.
I love finger lime!

Better get a wriggle on, guys.
You've only got two minutes to go!

RUE: Come on, guys! Come on!

Yeah, look,
I got a bit of this going on.

I'm about to slice into the duck.

I'm expecting to see
a lovely pink in the middle.

And I say a little prayer.

Yes!

Perfect medium-rare. Nailed it.

Parsnip puree's beautiful. I've
infused that with rosemary as well.

And then you should taste that punchy
rosemary flavour throughout that oil.

So, all of this should blend together

to help flavour the duck
and bring it to life.

The dish, to me, is perfect.

30 seconds!

JOCK: Yes!

(JUDGES APPLAUD)

ANTONIO: The whole idea of the dish
is chocolate, orange and hazelnut.

There are a lot of, you know,
sweet things in...in the dish.

The white chocolate is sweet.

The hazelnut ice cream is sweet.

But I've really taken the caramel
to the edge,

so it's almost gone bitter,

which is kinda what I want to,
like, tone down the sweetness.

The gamble might have paid off.

(TENSE MUSIC)

Rue, give us a hand?
Yes!

10...

RUE AND JUDGES: ..9, 8,

7, 6,

5, 4, 3,

2, 1!

That's it!
(JUDGES APPLAUD)

Oh!

Look at that!
How'd you go, brother?

Yeah, good. I'm happy.
Nice.

Oh, sorry! (LAUGHS) Let me wipe.
(LAUGHS)

(GIGGLES)
Whoa!

The great Maggie Beer
is in the house.

So, of course,
it goes without saying

that that should inspire some
pretty fantastic food from you guys.

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

..Rhiannon!

OK.

Rhiannon,
what did you make us today?

I made my mummy's mussel curry.

The only difference is

is Mum wouldn't have put
finger limes on them,

whereas I love the pulp
of the lime, yeah.

I tell you what is going on
in this bowl.

Perfectly cooked mussels.

Perfectly cooked
mussels.

Plumped and juicy

and just they've taken on
all of that delicious flavour.

In terms of the curry matching
with the protein, it was perfect.

A light, bright curry spiked
with lovely bits of ginger

and then the coconut
to give it a lovely richness.

A knockout for me.

The finger limes
just did such a good job

and it really did
exactly what it needed to do.

This is delicious.

I love the mussels.
So perfectly cooked.

The coconut's luscious.

And then you have the pop
of the finger lime.

It really is fantastic.

And I love it because
of where it comes from.

Thank you.

Yeah. Thank you.

RHIANNON: Ohh. I knew it.

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

What have you cooked us, mate?

So I've made a duck and
I've made that with a parsnip puree

and a lovely rosemary oil.

Rosemary, obviously,
was your ingredient.

You chose not to have a look...
At the box? No.

Was not willing to gamble.
Strategy there or...?

Just that I know
that flavour very well

and, especially when we're cooking
in these bad boys,

I need to make sure I can stick to
my strengths and that's one of them.

Ralph, nowhere to hide here, huh?

Duck, puree, oil.

That's it.

Uh...

Beautiful.

The duck was cooked beautifully.

The render was fantastic.
You nailed it.

The puree - silky smooth. It's got
that hint of rosemary in it.

It is seriously impressive cooking.

Thank you.

I couldn't agree more.

You know, rosemary can be acrid
if there is too much.

And you had it in the parsnip
and then in the oil.

And it's just
a perfect, perfect match.

Thank you.
And the duck - wow!

Well done, mate.
MELISSA: Nailed it!

ANDY: Nice one, Ralph!
Thank you.

Good job.
Thanks, Deccy.

Do one?
One, two...

Yah!

(LAUGHTER)

JOCK: Cath.

CATH: Today I've made
a fig leaf granita

with a goat's cheese cream,
buckwheat crisp

and then a verjuice caramel.

MELISSA: You were definitely
inspired by Maggie

in the kitchen today.

It feels like an interpretation
of a dish Maggie would cook.

Yes.
Beautiful execution.

Thanks.

Next up - Theo!

(APPLAUSE)

THEO: I've made you pruney crullers.

MAGGIE: It's so moreish.
It really is.

Your batter is fantastic.

The way you had the ginger in
with the prunes for the syrup,

very well done.

Thank you.
MELISSA: Adi, what have you made?

I've made tartare
with witlof leaves.

ANDY: I love the way
that you treated the witlof.

It looked beautiful on the plate,
how you fanned it out.

I think that that was really smart.
Thank you. Thanks.

Next up - Malissa!

Phew!
(APPLAUSE)

I feel like I've had
a really good cook today.

I've made a beautiful pasta dish
and I also made a really nice broth.

I just hope that I've done enough.

Hello!
MELISSA: Hey!

ANDY: What did you make?

A prawn and dill
mousse-filled tortellini

with a vegetable and chicken broth.

I've got bad news for you, Malissa.

(TENSE MUSIC)

The broth is salty.

The broth is salty.

Oh, no!

Yeah, there's no getting around it -
it's the first thing that hits you

and it's the last thing
that remains on your palate.

Yeah.

Did you put straight salt in it
when it was cooking or...

Yeah, I put salt
in the pressure cooker.

Just... Ah!
Ah!

I shouldn't have just...
I know. I really had.

It's like when you add salt
to a pressure cooker,

it's, like, minimal.

Your ability with pasta,
it was so fine.

Yeah.

And that's...that's something
in itself, which is wonderful.

The dill in the filling,
it was beautiful.

But, yes, salty,
which is such a shame.

I know. Damn it. That's OK. Thanks!
Unlucky.

Thanks, Malissa!

Oh! (LAUGHS)

(SIGHS)

We're really in that part
of the competition

where a simple mistake
can be the make or break.

(SIGHS)

I'm probably gonna be
in a bit of trouble today.

(SIGHS)

Gosh.

Antonio!

(APPLAUSE)

ANTONIO: I've put all my effort
into trying to balance

the sweetness of this dish.

So, I'm hoping that will be enough
to save me from round 2.

Guys.

What did you make?

I made you guys white chocolate
ganache, hazelnut ice cream

and a orange burnt caramel.

Antonio.
Hey.

The only gambling person of the day.

Yeah.

Are you happy with your gamble?

Um, I'm...
Bit of trepidation there.

What's going on?
I'm happy with the oranges.

I'm...I'm just hoping it pays off.
Right.

(TENSE MUSIC)

The...the balance was out
for me on this one.

And I'm gutted for you because,
mate, that hazelnut ice cream...

Yes.

..you could put that on the plate
with some orange zest

and I would have been
super bloody stoked.

(JUDGES LAUGH)

At the start, I'm, like, OK, caramel,
hazelnut, orange, getting delicious.

And then bang, the ganache gets in.

And that's it.
It just goes sweet haven from there.

If I had have had just
that beautiful ice cream

and the orange syrup
and nothing else,

I would have loved it.

White chocolate is
a very dangerous ingredient.

Thanks, Antonio.
Thank you.

ANTONIO: I had an amazing ingredient
and I managed to

do the one thing
the judges told me not to.

Yeah, not...not feeling great.

Next up we'll have Brent.

BRENT: Squid, 'nduja sauce,
heirloom tomato salsa.

Brent, I think it's another
really solid dish, mate.

That little bit of lemon juice
that you had the squid sitting in

has really tenderised it.

And then a nice little char
on the hibachi makes it sing.

Mate, we can tell when you're
in a good place in this kitchen.

Yeah.
And it's happening right now.

Thanks, Andy.

I love squid.

And I think the tomato is doing

exactly what everyone
hoped it would.

I love the combination.

Thanks, Maggie.

Nice one.
Well done, Brent.

Beautiful. Thank you.

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

DECLAN: I am a bit worried

that this dish isn't as elevated
as it could be.

But I'm really happy
with the flavours,

so, yeah, hopefully
it keeps me safe today.

Declan, what did you make us today?

I have done a blackberry and apple
crumble with a cream Chantilly.

Declan, there's a special place
in our heart for crumble.

However, we are at top 10.
Yep.

And the techniques,
flavours and execution

displayed here in this bowl,

while lovely,

it's just not top 10 worthy.

It is lovely comfort food
for sitting in front of the fire

and the family would love it.

And I guess what Mel is saying is
you have more, give us more.

The last blackberry dish
that you brought us

was, like, so sophisticated.

Yeah.

But then you go all the way
to the other end.

I don't think this is good enough
for top 10.

JOCK: Unlucky, mate.

No, thank you.

Ah! (GIGGLES)

All good.

Unfortunately,
some of your round 1 dishes

were a gamble
that just didn't pay off.

If I call your name,
you're in round 2.

Declan.

Antonio.

And, finally...

..Malissa.

The rest of you, congratulations.
You're safe.

You can head up to the gantry.
THEO: Good luck.

MALISSA: Thanks, guys.
Well done.

(JUDGES APPLAUD)

Unfortunately, the three of you
have ended up in round 2

and that means you need
to cook with the ingredient

that you didn't choose in round 1.

ANTONIO: Olives!
I get stuck with olives.

And, oh!
Yeah, it's not a good scenario.

Antonio, you already know
you're cooking with kalamata olives.

But, Declan and Malissa,

I bet you're keen to find out
what you've got to cook with.

Yes.

Righto, so, Melissa,
the ingredient that you have is...

..raisins.

Ooh! OK.

How do you feel about that? Friends?
Oh, I wish it wasn't raisins!

(ALL LAUGH)

You look about as friendly with
raisins as Antonio does with olives.

Yeah. (LAUGHS)

Oh.

Declan, your ingredient
you're cooking with is...

..caraway seeds.

I like caraway seeds and, yeah...
Perfect.

I can...I can make them work.
Righto. Nice one.

Now, remember, in this round, you'll
have another 60 minutes to cook.

You can cook anything you'd like
but you must feature your ingredient

in your finished dish.

The cook that brings up the least
impressive dish in this round

will be going home.

Your 60 minutes starts now!

(CONTESTANTS CHEER)
ADI: Come on, guys!

Come on! Come on!
Come on!

MALISSA: Does anyone know
where the rum is?

I'd actually like to go and see
what's in the pantry.

Go.
Go.

Can I?
Get in there.

DECLAN: Ooh!

Oh, God.

My gosh!
MALISSA: Hello!

Look at this magic box of
everything! How can you choose?

Mmm!

Oh, my gosh.
ANDY: Don't mind us.

(DECLAN CHUCKLES)

Obviously very nervous
being in round 2,

but, you know,
if I've got any shot at surviving,

I've got to shake this off
and just stick with what I know.

What are you cooking, Declan?

Baked Murray cod in, like, a
tomatoey sauce with tahini dressing.

MAGGIE: Murray cod!

Wow!
Stay here.

Yes, Declan.

RHIANNON: Yes!
THEO: Come on, Deccy!

Oh, he's got a Murray cod!

DECLAN: So first thing
I get started on

is a nice, rich, tomato-based sauce.

Caraway seeds. Mmm!

Beautiful.

I want this sauce to have that
earthy spice from the caraway seeds,

so it needs at least
15 to 20 minutes to reduce down

before I put it in the oven
with the Murray cod.

It's nerve-racking. Someone's
going home and that could be me.

So, yeah, I just hope, like, these
flavours all work together today.

Well, well, well. Very interesting.

Olives, raisins, and caraway.

Raisins - Malissa did not
look happy with that at all.

Yes! I can't believe...
No!

..anyone could not love raisins!

The same with Antonio.

But the thing is
is that he's a dessert guy.

It wouldn't surprise me if he
tried to do a dessert with olives.

You could. You could.
You could.

I was really thinking
I was putting a curveball here.

Caraway, yeah.
But Declan's got it.

And he doesn't seem too perturbed.

One thing's for sure is they're
gonna have to pull a good dish out

'cause they've got a 1-in-3 chance
of going home.

(STOVE IGNITION CLICKS)

MALISSA: On!
RHIANNON: Come on, Malissa!

Keep going!
CATH: Come on!

ADI: You've got this, Mal!

MALISSA: I've never really cooked
with raisins before,

but I've got to make peace
and move on!

I'm gonna with
a rum and raisin combination

'cause that's the first thing
that comes to mind.

CATH: What are you up to, Malissa?
I'm gonna do a rum and raisin...

Yeah, OK.
..semifreddo.

Yeah!
With a raisin compote.

Cool!

I said rum and raisin straightaway
'cause it reminds me of my dad.

Yeah. I'm just trying
to get my semifreddo all done.

You know, adding alcohol
can be a risk

'cause it can cause it not to set.

This is a recipe
I've never made before,

so that's a bit nerve-racking.

It's definitely a risk

making something
that I haven't made before.

These situations, you have
no choice. You have to do it.

RHIANNON: Come on, Mal! (CLAPS)

Can't really taste the rum.

I tried to play to my strengths
in round 1 and it didn't work.

So, round 2, everything
is riding on these raisins.

I don't want to go home.

You guys have got a lot to work out.
Only 45 minutes to go!

ANDY: Let's go! Come on!
Come on!

CATH: Come on! Come on! Yes!
RALPH: Go! Let's go, mate!

Oh, sorry!

ANTONIO: Olives are not
my pick of the litter,

but, you know, here we are.

So I'm going to be making a
goat's cheese creme pat mille-feulle

with a kalamata olive, uh, caramel.

Antonio! Oh, my God!

RHIANNON: So he's doing a rough
puff? Yeah, that's risky business.

'Mille-feulle' means
'a thousand layers'

and it's a very intricate dessert.

The rough puff needs to be fold

and then rested and then fold
and then rested,

and that's how you create
those amazing layers of flakiness.

It's not an easy dish to pull off.

Antonio.
Hello, mate.

Shaking off, uh,
the woes of round 1?

I mean, that's the only thing
you can do, right?

So it's, um...
It's a new cook, so let's do it.

What's the dish? What're you making?
Yeah?

I'm doing
a goat's cheese mille-feulle

with a kalamata caramel.

A goat's cheese mille-feulle...
So you're making a rough puff?

Correct.
I'm guessing? Wow. OK.

It's already, um, first fold. Two
folds are already in the freezer.

So it's gonna be rectangular,
so there are gonna be three levels.

And the layers in between the two?

So, layers in between is gonna be
a creme pat with, um, goat's cheese.

I'm gonna do some of the
kalamata olive caramel in between,

then repeat.

I've got one question before we go.
Yep?

Park the rough puff, 'cause I think
it's ambitious in an hour.

But I'm backing you.
OK. OK.

Have you done these flavours before?

OK.
..but I'm backing you.

OK.
Have you done these flavours before?

No.

I've never done them, but, I mean,

I'm parting from, you know,
sort of like a cheeseboard

and I'm also parting
from salted caramel.

Maybe I can get the saltiness
from the kalamata olives

into the caramel.

Um...
(EXHALES)

Hey, you've only got 40 minutes.
Yes.

Get a wriggle on, mate. Good luck.
Thank you.

The MasterChef kitchen
is a funny place.

You can do crazy things
and mix crazy flavours

and actually create
and amazing dish.

Yowza! That's hot.

Hey, it looks like I'm a betting
man, so I'm betting on myself today.

Hot news from the bench visit.

So, Antonio's decided
to really push the boat out.

He's going to do a goat's cheese
and olive caramel mille-feuille.

Is he trying to do a rough puff?

He's doing a rough puff.
He's doing a rough puff.

And then there's also a big caramel

that's gonna carry
the black olive flavour, right.

It's risky.
It is.

(LAUGHS) It's getting there.

What do you think?
Ooh!

Gosh, I might get drunk
making this one.

(LAUGHS)

I'm making
a rum and raisin semifreddo

with a raisin compote.

My semifreddo is done

and I've got to get this
in blast chiller so that can set.

THEO: Go, Malissa!

(CONTESTANTS CHEER)

I know that I don't have
a lot of time,

so I've pulled out the pressure
cooker again to make a compote

because I want to rehydrate
these raisins

and I want to make sure that
they're nice and plump and juicy.

Malissa.
Hello!

Hey, Malissa.
How's it going?

I'm good. How are you?

Where are you at right now?
What is where in your dish?

OK, so, the semifreddo
is in the blast chiller.

Good.

I've got my compote
in the pressure cooker.

Great.

I've got some hazelnuts in the oven

because I want to add
a crunchy element, so...

Sounds fun.
Yes.

..I've kinda just got that
on the side.

I hope it's enough.

The best dishes
are simple to understand

and don't contain
too many moving parts.

OK. Oh, thank you. Thank you.
Go for it!

(LAUGHS)

THEO: Come on, guys.
Push now. Come on.

Come on! Let's go!

DECLAN: Alright, tahini time.

(CHUCKLES) Pretty nervous, hey.

My tahini dressing is done.

The fish is filleted.

Beautiful Murray cod.

I'm still reducing the sauce down.

Caraway seeds, they're a tricky one,

but I'm just gonna make sure that
this time around,

I really do pull through
with a MasterChef-worthy dish.

I've got to do a quick fried bread.

CATH: Yeah, yep, you can do it.

I'm adding some fried bread
to mop up that sauce.

I'm really just trying to elevate
this dish where I can.

Top 10 now, so I need to start doing
some la-di-da fancy stuff.

Mm.

I hope you think my ingredients
are worth going for it

'cause you've only got 30 minutes
to go!

(CONTESTANTS AND JUDGES CHEER)

30 minutes.

How are they going?

Oh, I'm a little bit worried
about all of them, to be honest.

I feel like they're treating it
like a 75-minute cook, you know?

I think MasterChef
just creates, like, a black hole

that just sucks all your time up.

OK, let's go.

I'm a bit worried, but my creme pat,
it's actually tasting really nice

and my rough puff is in the oven,

so now I really need to
get the caramel done quick.

Alright, let's go. Come on, Antonio!

Let's go! Come on!
Come on!

Get the olives out!

The first olive I pick,
I notice they're not pitted,

so now I need to pit 100g of olive.

(SIGHS) Jeez.

They're not pitted, these olives.

Oh, you're kidding.

Antonio, I think we've come
at the right time

because Maggie has
some help for you.

Squash them, usually on a board,

and it squeezes out without
destroying the whole olive.

CATH: Ah, good, good. OK.
Awesome, Antonio.

You can use a knife if you like.
Oh, good on you, Maggie.

You've chosen a very ambitious idea.
Show us an ambitious dish.

Yes. Thank you, girls.

Give him some love.

(CONTESTANTS CHEER AND APPLAUD)

20 minutes!

Bit hot.

My compote that I've got from
the pressure cooker is done.

The raisins are plump.
They've hydrated really well.

RUE: How is it? How is it tasting?

It's a bit sweet.

Some vinegar?
Have you got some vinegar?

No, I'll get something.

Bit of a light bulb moment for me.

To balance out the sweetness,
I'm adding in verjuice,

one of Maggie Beer's famous products.

Go, Malissa.
Yes, Mal!

Verjuice.
Yeah, verjuice.

For sure.

I've also added in some cinnamon
just to break up those flavours.

I've got that reducing down

and I'm just continually tasting
and trying to get this right.

More of this.

Jeez, I used nearly the whole bottle!

We all hope that you can deliver
on those big ideas.

You've got 20 minutes.

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

DECLAN: I have all my elements done,

so now I'm just gonna
work on my sauce

that I'm gonna baking the fish in.

I want to do caraway seeds a justice.

Very strong flavour.

That smells good, Dec.
Thank you.

(SINGSONGS) Declan.
Jock.

What's happening?
How are you, mate?

Yeah, good.
So, I'm doing baked Murray cod.

It's got the caraway seeds.
Here?

Yeah, I've already
toasted them all off in there.

Toasted and blitzed
or just toasted and whole?

Just toasted and whole.
Oh, yeah?

And then what's gonna happen with
that? Is it going to stay whole?

Yeah, yeah.
OK.

Could...could that be an issue?

Um...

Hey, um, I'm gonna...
I'm gonna leave you.

Yeah, of course.
Good luck.

What's gone wrong?
I'm not sure.

Of course I taste it

and these caraway seeds
get stuck in your teeth.

It's like a raw grain of rice.

Nah, it's going.

Oh, shit.

I quickly ditch the whole sauce
and start from scratch again.

Oh, my God.

20 minutes to go.

Shit.

This could be me going home today.

RHIANNON: Come on, mate.

Come on, Dec. Let's go, buddy.
RALPH: Let's go.

Come on, Dec!
Come on, Deccy. You can do it.

Come on, chin up, sweetie!
You got it!

Regather yourself.

I've chucked my original sauce out.

And the new one, I'm just gonna
blitz these up in the spice grinder

so you don't get that grittiness
in your mouth.

And, yeah, starting
from square one again, so...

Yeah, I'm pretty nervous.

It's not ideal that I need
to start this sauce again,

because I wanted to cook it down,

really sort of get
some depth of flavour.

I don't have that time now.

We all hope that you can
deliver on those big ideas.

You've got 15 minutes to go.

(CONTESTANTS CHEER)

RHIANNON: Come on, Antonio.

You bet.
CATH: Come on, Mal!

BRENT: Yeah, come on!
Let's go, Deccy!

Pretty nervous, but it's crunch time.

I need to get this fish
in the oven now.

I know the flavours of the sauce

aren't gonna be as punchy
as I would have liked.

But time isn't on my side.

I've just gotta get this fish
cooked perfectly.

Right.

Whew. It's a lot riding on...
on the one dish.

Come on, Antonio.
You've got this, love.

The pressure points for my dish
today are definitely the rough puff

and the olive caramel.

So I need to finish off my caramel,

balance the flavour with the olives

and check my rough puff
that's in the oven

and then assemble, pretty much.

He's got a lovely idea,
but I just think

he's just trying to do too much
to do a mille-feuille in an hour.

I know!

OK.

I hope I've balanced it.

How is it, Mal?

Good?

Nice, Mal! Good one!

I feel like the flavours work.

Keep going! Not long, guys.
Let's go.

OK!

OK, you got a clear idea, Mal?
You know what you're doing?

Yep.

I've got all eyes on me while I'm
trying to unmould this semifreddo.

When you add alcohol
into frozen elements,

it can stop it from setting,
so it's such a risk.

Yeah, Malissa! Come on, looks good!

It's perfectly frozen...

(CONTESTANTS CHEER)

..and I'm so relieved.

So now I just need to
bring it all together

and make sure that
it all works on the plate.

Listen up, guys. Listen up!

Use your raisin!
Don't get carried away.

'Olive' you have only got
five minutes to go!

(CONTESTANTS CHEER AND CLAP)

Let's go, come on!

ANTONIO: You know, you're
so focused in the kitchen

that you don't realise
what else is happening.

I'm putting all my effort
into the olive caramel.

How's that, Antonio?

(LAUGHS) Not bad!

You're nearly there!

Today was a gamble, but I'm
really happy about my decision.

You have the savouriness from
the amazing goat's cheese creme pat.

The saltiness from
the kalamata-olive caramel.

So now I need to just
bring it all together

with my flaky rough puff.

These look like a biscuit.

Basically just looks
like shortbread.

They were supposed to be
soft and flaky.

That's one of three elements
that's gone wrong.

Let's go, Antonio.
Get everything together.

But I'm really liking
the olive caramel

and I'm happy with the creme pat,

so let's hope that
those two elements

can be enough to save me.

30 seconds!
30 seconds, let's go!

DECLAN: I take my fish
out of the oven.

The fish is looking perfect.

Yeah, I'm really happy with
the cook on that.

So fingers crossed. I hope I've
done enough to keep myself safe.

(CONTESTANTS SHOUT)

10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

That's it!

Yay, Antonio!

MALISSA: Oh, good job!

(CONTESTANTS SHOUT ENCOURAGEMENT)

(CONTESTANTS CHEER)
CATH: Yes!

Good job!

MALISSA: You are amazing.

ANTONIO: I'm gutted.

I know how it should taste.
I know how it should look.

RHIANNON: Antonio. Big air hug.

Just giving you a big hug.
(WEEPS)

You right, buddy?

(SNIFFLES)

Oh, Antonio!

You right?

Yep.
You did great.

You did so great.

Thank you.
You did amazing.

You did amazing too.

ANTONIO: When you put
your heart and soul into something

and it doesn't work out,

it's devastating.

Stream full episodes of
MasterChef Australia now on 10 play.

Three very interesting cooks
that just happened.

It's all very well and good
for us to say,

"Well, you can do lots of things with
caraway and olives and raisins,"

but when you have
to lean into something

you feel uncomfortable about...

I don't know.

I'm really interested to see whether
or not any of them were successful.

Shall we get the first one in?
Mm-hm.

MALISSA: Good luck.
Thanks. Thank you.

DECLAN: Good luck, buddy.
Cheers, buddy.

I'm super disappointed
that I couldn't get

a nice and flaky,
crispy piece of rough puff.

Hey, Antonio.
Hey, guys.

But I know the rest
of the elements are amazing

and I'm hoping that will
be enough to save me.

Antonio, what did you make us today?

I made you guys a goat's cheese
and kalamata caramel mille-feuille.

Let's just dive right in there.

Looking at the texture
of the pastry...

It's a bit tough.

..I'm guessing that's not
what you were intending.

Uh, no.

I'm sensing a lot of emotion
bubbling up here.

Whew!

It's the perfectionist in me
and... (EXHALES)

..the possibility of going home.

(BREATHES SHAKILY)

Making the promise to my grandma
pushed me to here,

but I feel that I want
to do it for me now.

(WEEPS)

I definitely lack confidence
in many areas of my life

and I feel confident in the kitchen.

Whew!

Sorry. It's been a rough puff
and a rough day.

(LAUGHS)

Antonio, you are so young.

I was 34 before I found food

and it was that clicking moment
that, "This is what I want to do."

And I think you're even
younger than that.

Um, no, 34 actually.

(LAUGHS) See? You've got it.

Antonio, have self-belief.
We'll taste now.

Thank you.
JOCK AND ANDY: Thanks, Antonio.

Yeah.
MAGGIE: Thank you.

(PENSIVE MUSIC)

JOCK: There's...there's
a real waft of olives.

It's kind of a sweet kalamata smell.

Thank you.

How many times do we hear contestants
say, "Hopefully the flavours work"?

These flavours really work.
Yeah.

The combination of the goat's cheese
cream and the olive caramel...

..confoundingly spectacular.

I love the concept of it.

I love what I would call
a cheese course instead of dessert.

But you can't have a mille-feuille
without a good puff...

..sadly.

Had he have nailed the pastry,
this would've been safe as houses.

But it's such a critical
component of the dish,

you just can't ignore it.

Yeah.

This is in the danger zone.
Yeah.

ANTONIO: Good luck.
Thank you.

Good luck, Mal.
Thank you.

I started this cook
with an ingredient

I'd never cooked with before

and now I've managed
to make a beautiful dessert

that I'm really happy with
and I'm so proud of that.

I hope that this will keep me safe.

JOCK: Hi.
Hello!

ANDY: Malissa.
Hi.

Why don't you introduce your dish?

So I've made
a rum and raisin semifreddo

with a hazelnut crumb
and a raisin compote.

Are you happy with it?

I'm happy. I...I hope
that I balanced it well.

Right.
Yeah.

The raisins were a lot sweeter
than what I thought they would be,

so I've tried to balance that
in the compote.

Why don't we put you
out of your misery?

Please do.
And we'll taste.

Enjoy. Thank you.
Thanks, Malissa.

She couldn't get out
of here quick enough.

(MELISSA LAUGHS) 'Bye!

(CONTEMPLATIVE MUSIC)

(ANDY SNIFFS)

She's done it again.

She saved some of her best cooking
for round 2.

The semifreddo is silky.

Like, it is luscious and delicious.

And then the hazelnuts
for some texture.

It's a really delicious dish.

MELISSA: And then
you have the compote,

these plump, juicy raisins

that have been rehydrated
with all of that aromatic goodness

and I really like
that it's not too sweet.

It's so beautifully balanced
against the whole.

It's creamy. The texture
is also in the raisin.

I mean, it's a dessert
I want to have.

Her ingredient was raisins
and, I mean, how good are they?

The texture of them, fantastic.

There was this sort of
agrodolce thing going on...

Yes!

..where it was very high acidity,

but because they were very sweet,
it's perfect.

Good luck!
Good luck, buddy.

Thank you.

The biggest thing
that I'm worried about

is the tomato caraway seed sauce.

I know it needed more time
for that flavour to really enhance.

Yeah, I'm extremely nervous.

JOCK: Declan.
Hello.

Ooh. (EXHALES SHARPLY)

(TENSE MUSIC)

(EXHALES SHARPLY)

What's the dish?

Caraway and tomato
baked Murray cod

with a tahini dressing
and fried bread.

How many times have you been here
in elimination?

One dish away from going home?
How many times?

Yeah. Seven, eight, nine.

Yeah.
(GASPS)

Yeah.

How do you stop coming here, man?

Um, I think I just need to cook with
flavours that I know and I love

and dishes that I'm good at cooking.

What's your passion levels
for the dish you made?

The dish as a whole,
I'm happy with the flavours.

I'm happy I'm not getting grit
in my teeth from the caraway seeds.

Mate, we're gonna taste this now.
MELISSA: Thank you, Declan.

MAGGIE: Thanks, Declan.
Thanks, Maggie.

Thank you.

Um...I'm really worried for him.

The tomato-based sauce
is...underwhelming

because it just hasn't been
committed to.

It's lacking in dynamics.

Absolutely.

The sauce is the most
disappointing part.

But I think the Murray cod
is really good.

My bit was delicious.

It was glossy and silky inside.

It was super nice.

That's what he does. He does
that naturally very, very well.

Um, and he's done a reasonable job
with the caraway.

There is this waft
through that tomato sauce,

nice and sweet and beautiful.

Um, but it's one of those
middle-of-the-road dishes.

He's left himself vulnerable

and you never wanna be like that
in round 2.

I chose these ingredients
because I love them.

And I know that some of them
have challenged you.

And I'm not sorry.

I'm not sorry
because this is the arena

for you to expand your knowledge,

so always be ready to learn.

Give it up for Maggie Beer,
everybody!

ANDY: Tell you what, guys.

This competition
is getting mighty fierce.

A talented cook is going home today.

Let's talk about your dishes.

Malissa...
Yes.

It was sweet, sour, agrodolce,
boozy goodness.

You are not going anywhere.

Oh. Yay.
Well done.

ANDY: Well done, Malissa.
Malissa!

That means we're down to you two -
Declan, Antonio.

Declan, you brought us a sauce
with a fair few faults,

but the fish itself
was perfectly cooked

and delicious.

Antonio,

both your creme pat and your caramel
were beautiful.

However, the integral part
of your dish, the pastry,

not only was it not a rough puff,

it marred how the dish
ate as a whole.

And I hate to say it, Antonio,
but it's why you're going home.

It's OK.

Oh, shit.

Good man.

Antonio, you've brought us

so many delicious dishes
throughout your time here.

We are going to miss eating them.

We're going to miss you.

(SNIFFLES AND EXHALES)

I've loved every second of it.

It was always a dream for me
to cook for you guys.

And... Yeah, it's just...
It's been an honour.

Well, Antonio, come give us a hug.

Thank you very much. Great honour,
man. Pleasure to meet you.

See you, brother.

Keep believing in yourself, OK?

Thank you.

(SOBS)

Thanks for cooking for us.
Pleasure meeting you.

34 is the magic year, OK?
(CHUCKLES)

Thank you.
34.

(CONTINUES INAUDIBLY)

ANTONIO: For me, sharing food
is the way I say, "I love you."

I'm gonna miss you.

Food brings people together.

It's been an amazing experience,
surrounded with amazing people, so...

CONTESTANT: 'Bye!
(ALL LAUGH)

(BOTH SPEAK INDISTINCTLY)

I've learned so much.

Give it up for Antonio, everybody!

But I'm leaving
with my head held high...

(LOUD CHEERING)

..and I think my grandma
definitely would be proud.

NARRATOR: This week
on MasterChef Australia...

Lift your lids now.

(CONTESTANTS EXCLAIM)

Surprise!

..it's a week of wonder.

THEO: How cool's this?
MALISSA: Oh, wow!

CATH: Oh, look at that! (GASPS)

WOMAN:
In the MasterChef kitchen,

there's surprise,
intrigue, mysteries.

So there's never been
a better time...

MALISSA: I just want
this immunity so badly.

..to dazzle with
their best dishes yet.

It's boom, it's pow,
it's whack, it's wow!

Captions by Red Bee Media