All language subtitles for masterchef.australia.s15e31.1080p.hdtv.h264-cbfm

next! See you same time

next! See you same time tomorrow,

next! See you same time tomorrow,
goodnight!

goodnight!
(APPLAUSE

goodnight!
(APPLAUSE AND

NARRATOR: Previously
on MasterChef Australia...

..this culinary icon
brought the house down...

(CHEERING AND WHISTLING)

..and her 2-round elimination...

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

Food with love.

..brought all the feels.

Maggie brings back so many memories
with my mum.

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

They impressed with dishes
worthy of their top 10 status.

Beautiful. You nailed it.

It is seriously impressive cooking.

And the duck - whoa!
Well done, mate.

But it was the end of the journey
for Antonio.

ANTONIO: I've learned so much

and I think my grandma
definitely would be proud.

MELISSA: 'Bye!
(APPLAUSE)

(LAUGHTER)

Hey, buddy.

Tonight...

RUE: I am really pushing myself to
do something I've never done before.

..we kick off a week
full of surprises,

starting with
a spectacular Mystery Box.

(GENTLE MUSIC)

(BIRDSONG)

DECLAN: Ah! Beautiful day.

Butterflies are out.

RALPH: It's a new week.
New surprise.

CATH: Yeah, let's cook
some good food.

RALPH: Mystery boxes, I love them
'cause they force creativity,

but they're both comforting
and terrifying.

Like, comforting in that, like,
I know what my basic staples are.

Terrifying because the twist
they'll pull on those are endless.

It could literally be anything.

Oh.
(JUDGES APPLAUD)

Morning!

Ooh! Mystery Box.

Pick a bench, everyone.
You know what day it is.

Oh, look out!
Yeah. Hi, ladies. (GASPS)

Well, I can see

you've all got a little spring
in your step today, huh?

Why wouldn't you?

You survived another week
in the MasterChef kitchen.

Yeah.

Rhiannon, I'm gonna guess
you're stoked.

Mate, I'm so stoked.
(LAUGHTER)

(LAUGHS)

Like, I love everything about
walking into this kitchen every day.

It's so exciting.
There was 18.

There's only nine of you now.
It's gotta feel good.

It's awesome! And I've got a white
apron, so it's even more awesome.

Ralph?
Yeah?

Mate, there's some good cooks
going home.

Does that make you feel good
or even more nervous?

Bit of both.

Just means that the competition
is...is that fierce

that you've got to put your
best foot forward every cook.

Well, there is no denying
you've all come a long, long way,

but it's no time
to take your foot off the gas.

We've got even more spectacular
challenges in store for you guys

every single day this week.

Starting with this
very surprising Mystery Box.

There is no way you're gonna guess
what's inside this one.

Let's put you out of your misery.

You can lift your lids...

..now!

Oh!
(POP!)

BRENT: What?!
(ALL SQUEAL AND LAUGH)

Oh, my God!
Ooh! Jeez Louise!

(RUE LAUGHS)
Bloody hell!

Surprise!

Oh, my goodness! (LAUGHS)

Oh, my God! Whoo!

Gotcha! (LAUGHS)
Oh, that scared the crap out of me.

Ohh.

Wow. Wow. OK.

(LAUGHS) How good's that!

Cooking with confetti! (LAUGHS)

(LAUGHS) It's insanity.

Oh, my goodness. (LAUGHS)

Not at all could I have ever
predicted that in a million years.

It feels like the finale!
I'm the winner!

I bet you weren't expecting that?
CONTESTANTS: No.

(EXHALES)

It's a Mystery Box
with a surprise inside.

(CHUCKLES) Oh!

Today, that is exactly what
we want you to capture in a dish.

So think of a moment when
you've seen something on a menu,

ordered it, it's arrived
at the table, you've cut into it,

and it's just something
entirely unexpected

in the best possible way.

That is your job today.

Leave us as amazed as you were
when you lifted that lid.

CATH: My mind's racing.

It's just ticking over
"What can I do today?"

Because it's our chance to actually
surprise the judges this time.

So, for this challenge,
we're gonna give you 75 minutes.

(DRAMATIC MUSIC)

Of course, the pantry
and the garden are open.

We're not messing around today.

The cooks that bring us
the three least impressive dishes

will find themselves
in tomorrow's Pressure Test

from where someone
will be going home.

So, surprise us.

Do you understand?
CONTESTANTS: Yeah.

Good, 'cause your time starts now!

CATH: Let's go! Let's go, guys!
(JUDGES APPLAUD)

DECLAN: Good luck. (LAUGHS)

RUE: Where are the eggs?

I can never get used
to the surprises.

Every single surprise surprises me.

Um, sugar.

But I really love making desserts.

And today is a chance
to see how creative I can be.

So I'm thinking I really want
to push the boundaries a little.

Well, all season,
we've been surprising them,

and now it is their turn
to make a surprise for us.

The tables have well
and truly turned, haven't they?

Will we see a chicken Kiev today?

Well, I actually was thinking
if I was in their shoes,

I'd do smoked
and stuffed chicken wings.

Get the bone out and then stuff it.
Ooh! Yeah.

Smoke it and then have it on the
hibachi and glaze the absolute...

I...I would...
..life out of it.

..be pleasantly surprised by that.
Can also be a trick of the palate.

We used to do a snack in Orana...
Yeah.

..which was a strip of pumpkin
that had been brushed

with...with a caramelised,
roasted beef fat and blowtorch it.

When you eat it, all you can
think about is roast beef.

Yeah. And...
Deception!

It's deception.

Trick of the eye, trick of
the palate, trick of the senses.

It's a day for anything to happen.

I hope our guys just have
the greatest element of surprise.

We are ready.

Let's do it.

Surprise! Wow!

A whole heap of confetti
and we can get as creative

and as fun as we want today.

I think that's what
I'm really looking forward to.

I feel like I've already grown
so much as a cook

in the last couple of weeks
in the MasterChef kitchen.

So, today, I want to show the judges

that I can really push myself
out of my comfort zone.

Conceptually, I really need
to think about techniques

and things that I never
would have tried before.

We've got to create a dish with
something unexpected inside of it.

I'm just thinking, like, a vehicle,

whether it's a cake or a choux bun,

but what are you gonna put
inside a cake or a choux bun

that no-one's gonna expect?

Hi, Declan.
Hi, Declan.

Mel, Andy.
I'm absolutely motoring here.

Yeah.
What are you making today?

Um, so I am making
green curry chicken...

OK.
..in a choux bun.

We're here for this.
Yes!

This is the dish...
Yes!

..of dreams...
Yes.

..that we have been wanting
to hear you make.

This sounds inspired
and you're excited.

I am excited!
And that makes us excited.

I love green curry chicken.
Surprise us.

Give us the perfect dish.
Yeah.

Good luck!
Thank you.

Choux pastry,
I think it's a challenge,

but it's delicious
if you get it right.

I'm gonna pipe them into this.

It's definitely got something
that I wouldn't normally do.

In the oven. Alright.

But it is a competition
and...and we're getting to that stage

where the finish line is in sight.

So, if I can pull this off,

there's no way I'm gonna be
in a black apron tomorrow.

(TENSE MUSIC)

MALISSA: Surprise!
This is a fun one.

When I lifted up that box,

straightaway I just
thought about my nieces

and, you know, they love confetti,

they love a good little surprise.

So, I thought I am gonna
channel that today.

So, I'm thinking that I'm gonna make

a little cake that I think
they would absolutely love

and hope that that's gonna
bring me some luck today.

Malissa!
Hey, Malissa.

Hello! Hello! How's it going?
Very good.

What is your surprise dish?
I'm gonna do a lemon meringue cake.

And then in the centre is gonna be,
like, a berry surprise.

So when you cut it open,
that'll kinda ooze out.

And then I'm going to top that
with the Swiss meringue.

How dense is the cake?
It's just a lemon cake.

I want it a little bit more dense.
Yeah.

So it can hold all of this

and it'll actually ooze out
when you cut it.

It sounds like you've got the
picture. You just need to paint it.

I'm looking forward to this.
Good luck.

I know it's gonna take
a lot of technique

to pull off something
that looks beautiful on the outside

but has a really awesome surprise
on the inside.

I really need to make sure
that I can achieve that today.

RHIANNON: Bloody hell! I've got
more equipment than ingredients!

I can't bloody believe I'm top 9.
This is crazy!

Coming into the competition,

I legitimately never thought
that I'd get this far.

I wanna keep going as far as I can
and just keep pushing.

Today, I'm gonna stick
with flavours I know,

but put them in a dish
that the judges won't expect.

I'm gonna make a Thai red curry
chicken ballotine.

They're going to be thinking
'classic French flavours',

and they're gonna go, "Hang on a
minute! This tastes like Thailand!"

(LAUGHS)

Chicken ballotine
is a chicken thigh.

You put some sort of mousse
in the middle, you roll it up,

then you fry it so the skin's crispy
and then you put it in the oven.

I've cooked a ballotine before
but not with a curry in the middle.

So, this is gonna be a challenge.

But if I can get this right,
it's definitely gonna surprise them

that there's a Thai red curry in the
middle of this French-looking dish.

Surprise!
You've only got one hour to go!

(JUDGES CLAP)

Oh, my God!

When they said 'surprise',
I'm like, "What now?"

Yeah. No. No.
No more!

THEO: Ooh, that's lovely.

I'm making a watermelon kopita.

So it's like a spanakopita
but without spinach.

It's got watermelon inside.

It's a surprise combination
of flavours

and hopefully it comes through
as a nice flavour.

Mr Brent Draper.
G'day, guys.

Going sweet today?
Yeah, going sweet.

OK. That's a surprise in itself.
There you go. I win!

(ANDY AND MELISSA LAUGH)

What's the dish?

So I am going a hazelnut ice cream
with a poached pear.

Inside the pear,
there'll be a butterscotch sauce

that when you cut into it,
it sort of just ooze it

and then sort of bring
the whole dish together.

Right. OK.
Mmm. This sounds so fancy for you.

I love it!
Yeah.

ADI: I'm making panipuri
which is an Indian street snack.

The normal dish is just this little,
uh, pillow of inflated dough

that's hollow in the middle.

So then you fill it up with potato
and lots of other spices.

Today, I'm gonna fill it with
surprising flavours -

salmon roe and avocado.

Surprising them with
whats inside of it,

so when they bite in, they're like,
"Ooh, didn't expect that!"

I love this challenge.
It gets me to think outside the box.

So, I'm making a dessert
that has a little surprise inside.

Something that is unexpected.
Something gooey.

Hey, Rue.
Hi, Rue!

Hello, guys! How are you?
Doing very good.

You're very calm over here.
I am.

May I ask,
what is your surprise dish?

OK, so my surprise dish
is an egg in a shell.

OK.

So I am going to make
a white chocolate mousse

which is the egg white...

Yep.
OK.

..with a...passionfruit gel in
the centre, which is the egg yolk,

so that oozes out.

And I'm going to do a little
kataifi nest for the egg to sit on.

Cute!
I dig it hard.

OK! Yep. But I have
a lot of things to do.

I was just about to say.
I am just going to push through.

OK! I'm excited!
OK. Let's do it.

OK, guys. (LAUGHS)
Ready to be surprised.

I think this is going to be
the trickiest dish I've ever made

and I am feeling a lot of pressure
to do well

because Mel and Andy
have been thoroughly impressed

with my concept,

but there is so much to do still.

So that's just my mousse.
It's gonna go in the blast chiller.

I'm just going to work
as quickly as I can.

I need some fairies in there
working all the time.

And hopefully I can
pull this dish off.

45 minutes to go! Come on!

(JUDGES CLAP)

Ooh, something smells nice.

Put this...in the freezer.
OK? So just relax.

Today in the Mystery Box challenge,
we had to cook a dish

that has an element of surprise.

Man, what a surprise! And my heart's
still actually racing so much!

I can't believe it. I'm top 9!

It is really important now
to be really pushing myself

out of my comfort zone.

I'm gonna try something
that I've never done before.

I've been working on a few
different flavour profiles

that I am unfamiliar with.

I want to showcase my shio koji
caramel with fig leaf.

OK. Let's just check this caramel.

Shio koji,
it's a Japanese ingredient.

It's got that real umami flavour.

I'm finding that my creative side
does come out

when I'm doing desserts

and that's why I've chosen
to do a dessert today.

Hey, Cath. How are ya?
Hi, guys!

What's going on?

I've got a...a lime semifreddo
in the freezer.

So, the surprising side, I'm gonna
do a shio koji and lime caramel.

MELISSA: Ooh!

And I'm actually gonna try
and do a fig leaf oil.

Ooh!
So, I'm freaking myself out.

But I'm just gonna have a go.

So, I think there's a couple
of surprises here.

There's obviously the caramel centre,

but there's also some pretty
interesting flavour combinations

going on here.

Go hard, Cath.
Yeah, I am. Thanks, buddy.

No worries.
Thanks, Mel.

Yeah!
(LAUGHS)

I'm being really ambitious.

So I've taken on a lot today.

My semifreddos are
in the blast chiller

and now I need to get on
to the fig leaf oil.

I want to present a dish today

which shows how far
I've come in the competition,

that it's full of complex flavours

and I just really want to use the
skills I've learnt to move forward.

OK. Done.

I love the flavours of the dish.

I just hope I get
the balance right today.

RALPH: Today's Mystery Box is
probably the most challenging

because they want something
surprising and something creative.

And with the surprise,
make it taste good.

I'm not really a dessert guy.
I'm more savoury.

Today, I've decided to go
left of field

just because I want to try
and show a bit of creativity

and try something new.

Alright.

Today I'm making a cinnamon parfait
with an apple and caramel centre.

I'm gonna incorporate
the surprise element of it inside.

When they cut it in half,
everything should ooze out.

Let's go.

I have made a parfait
maybe, like, once or twice.

I have an idea in my head
I really want to try.

I'm gonna make my parfait,
I'm gonna centre it out,

and then I'm just gonna freeze
the caramel and the apples

and then cover that
with the parfait.

So that's beautifully hidden
inside the entire parfait.

Um, the parfait's in the freezer.

Currently working on my caramel.

So I've got brown sugar in my pan.

I'm adding butter to that as well

just because it gives a lovely
velvetness to that caramel.

I'm trying to make sure
it's exciting,

but also that I can nail the basics

with a sauce that's
something new and creative.

I've got my caramel ready to go.
Toss my apples through.

Put it into the blast chiller
so it could cool.

It has to be surprising
and that's the brief today.

Surprise me!

ANDY: Rue! Ho-ho-ho!
She's biting some off today.

Oh, really?
She's doing an egg.

An egg?
Yeah.

White chocolate mousse filling,
passionfruit yolk,

kataifi nest.

I mean, the surprise is if we
cut into it and it spills out.

That's the surprise, right?
Yeah.

Sounds like a great idea.
ANDY AND MELISSA: Yeah.

Declan. Tell me.

This might be my favourite one.

A choux bun...
Yeah?

..green curry.

Nice.

Savoury choux pastry. Love it!
Yeah. Yeah.

That's...that's a surprise.
That's a surprise.

So here's hoping he can nail it
because it sounds extraordinary.

And then Malissa...
She's doing the lemon cake.

So when you cut open the cake,

you have an oozing centre
of berries.

I like the sound of this, but, my
God, there's a bit of work in this.

Oh, yeah.
Yes!

This is technique,
knowledge, experience.

This is where challenges like this
become difficult, I think,

for our contestants.

MALISSA: I'm making a lemon cake

with a berry compote surprise
in the centre.

So, my cake is now in the oven and
it is looking really, really good.

I want the consistency of my compote
to be not watery.

But if it's too thick,
it won't ooze out.

I can see that
it's a little bit runny.

Argh!

Which is really, really worrying.

And the compote needs to be a bit
thicker for the surprise to work.

Ooh! OK.

More berries.

To get the consistency that I want,

I'm actually gonna chop up
some beautiful fresh berries

and toss them through as well

and hope that it comes out
the perfect texture.

What's happening, Rhiannon?

I'm doing a chicken
curry-filled ballotine.

So, like a very French...
It looks like a French... Yeah.

Looking forward to it.
Thank you.

Yum!

The chicken mousse is done. It's now
ready for the chicken ballotine.

The mousse needs to be
beautifully silky and smooth.

But it's getting the flavours in and
making sure that it doesn't dry out

and that the texture is perfect.

The pressure point is getting the
chicken ballotine cooked perfectly.

Oh, man!

You're really not gonna know
what the centre will be like

until they cut it open.

But I've never had a curry paste
in my mousse before, so...

..I'm just hoping
that this is gonna work.

Just gotta really go.

DECLAN: Ooh, yeah!
(CHUCKLES) You are wild!

My goal today
is to present to the judges

something that looks like an egg

but when they cut it open,

it's not an egg,
it's actually a dessert.

I have my mousse
in the blast chiller,

which is going to be the egg white,
and I have to move on to the yolk,

which is going to be made out
of a passionfruit gel.

The surprise is...that gel
oozing out just like a runny yolk.

So, the consistency of the gel
is very important

because it has to stay runny

after I put the egg
in the freezer to set.

There is nothing worse than going
to brunch and you get an egg,

it's supposed to be soft-boiled
and it's hard-boiled.

Disappointed, right?

I do not want to disappoint
the judges today.

MALISSA: Ah! Rue,
that looks awesome! Nailed it!

I know, but I have to set it still.

I am really pushing myself to do
something I've never done before.

So I hope I can pull it off.

Surprises ahoy in 30 minutes!

Come on!
(JUDGES CLAP)

(TENSE MUSIC)

THEO: Hoo-hoo-hoo!

30 minutes to go.

I have my watermelon kopita
in the oven.

So, hopefully,
they see what I see in this dish.

ADI: So I'm currently making
the puris for my panipuri,

Which are the crisp outer shell.

I'm just gonna get them nice and
thin and then I'll crisp them up.

I love panipuri.

I think it is one of
the best Indian street foods.

BRENT: So, ice cream's
in the churner.

I'm just doing a beautiful,
runny butterscotch syrup.

And I am cooking the poached pear.

Hazelnut ice cream with pear
and with butterscotch sauce,

like, it's delicious.

Oh!

(COUGHS)

(DECLAN CHUCKLES)

(LAUGHS) What's wrong?

Sorry.
What's wrong?

Don't worry. I've got some palm sugar
here to sweeten it up a bit for you.

(CHUCKLES)
(RUE LAUGHS)

I'm just under the pump and,
um, and, yeah, I'm in the zone.

I'm gonna be putting a green curry
chicken inside of a choux bun,

having that savoury element to it

that the judges
aren't gonna be expecting.

I've got my choux buns in.

Um, I've got some crispy chicken skin
in the oven with it.

I've got my chicken poaching,
which I'll shred.

I taste my curry
and it's beautiful, but...

It's so milky.

..the consistency is not right.

(SUSPENSEFUL MUSIC)

Um...

I need my green curry
to be thick enough

so it doesn't make the choux bun
all soggy.

If I can't stabilise this curry
inside the choux bun,

it's just not gonna work.

(WHISPERS) Oh, my goodness.

Um...

(WHISPERS) Oh, my goodness.

My green curry chicken mix
is way too runny.

I need my green curry

to be thick enough

so it doesn't make the choux bun
all soggy.

If I can't fix this,
it could be a disaster.

All you gotta do is make that thick.
Yeah. Exactly.

I need to switch on here...

Um...

..and think of something that
I can do that will thicken it up.

RUE: How are you feeling?
Yeah, good.

I'm sweating like no tomorrow.

Same.

I run to the pantry

and I grab some tapioca starch.

I'm gonna make a paste
to thicken it up, yeah.

I just hope this works.

Otherwise, I'm gonna be
serving soggy choux buns.

Oh!

I've got my parfait ready

and got the crumb
that's come out of the oven.

And I've got my caramel
in the freezer.

Time is ticking,
so I need to be as quick as I can.

I have never tried an apple
and caramel inside a parfait,

so I'm gonna go for it.

The reward for me is worth it.

I'm gonna have to cut my parfait
in half

so that I can put
my apple and caramel inside.

As the judges cut into my parfait,

they should see a bit of caramel
ooze out

and the apples in the middle
as well.

If it's too thick,
it won't ooze out.

It has to be a surprise.
It's very important.

15 minutes to go! Come on!
We wanna be surprised!

OK, just...I need to get...
a little bowl.

THEO: I have my watermelon kopita
in now. All good.

I'm doing a mint oil and maybe
I'm gonna drizzle that on top.

Or I'm gonna do fresh mint.
Not 100% sure yet.

But just doing a few tests
while I wait.

ADI: So I'm currently
frying the panipuri.

I just need to fill these up.
I think I'll get it done.

But it's rushed.

BRENT: Yeah, so my ice cream is done.

Texture-wise, it's nice.
It's really creamy.

Butterscotch sauce, it is done.

Poached pear, they're looking good.

I think I've got it
pretty much all the way through

'cause I ended up cutting it in half

and then scooping it out
to get it poached quicker.

(TIMER BEEPS)
Get this out. Get this out.

I've checked my lime semifreddo
a couple of times

and that's looking good.

I've got my fig leaf oil done.
Looks beautiful.

My vision of this fig leaf oil,
it's gonna ooze out

and it's just gonna have
that, you know, a nuttiness.

I'm just doing my caramel
at the moment.

I'm really excited about
the shio koji caramel.

It's got that real umami flavour

and I think
it's gonna go beautifully

with the lime semifreddo.

I'm really loving the flavours.
I'm really happy with myself!

It is so nice!

From the first cook,
I can't believe where I am now.

It's amazing.

Look at this colour!

It's so beautiful!

The surprise is going to be when
they do slice the sphere in half

that we have caramel oozing out

and the fig leaf oil
oozing out as well.

I just hope they love the flavours.

Quick, quick, quick! Argh!

CATH: Oh, that's so awesome.

ADI: It smells go!
Oh, that's what it is! Chicken skin!

Chicken skin, love.
Yeah.

I've got to get this bad boy out.
It's ready for frying.

Six minutes to go,
the chicken skin is out,

the curry sauce is on

and I've got my pommes fondant
potato in the oven.

The chicken ballotine is in the pan
to get that skin beautifully crispy.

When the judges experience
this dish,

I want them to go,
"Oh, we're going to France."

And then they're like, "No, we're
not. We're going to Thailand!"

(LAUGHS)

I'm going to have a Thai
red curry sauce sort of as a jus

and then, like, some little
vegetables on the side.

There is still that risk

that the whole thing's
not cooked on the inside,

but I am not gonna know
until they cut it open.

DECLAN: Whoo! Good job!

I'm back on track.

The curry is looking
and it's tasting good.

Those flavours are really
shining through,

um, and it's thickened up perfectly
with the tapioca starch.

Alright.

My crispy chicken skin,
it tastes great.

It's just gonna give it
that textural delight.

THEO: Are you doing choux, brother?
Yeah, bro.

Nice!

I take the choux buns out of the
oven and they look bloomin' good.

They're nice and airy
and hollow on the inside,

and nice and golden brown
on the outside.

So, now I need to pipe in my mixture.

RUE: OK, let's do kataifi.

I want my egg today to be presented
on a little nest.

Everything's looking really good.

I just have to put the whole dish
together.

Whoo!

I think I'm working faster

than I've ever worked
in any of the cooks I've been in.

Everything's coming together
really quickly.

I am trying to capture an egg
but make it a dessert.

Oh, wow!

It's perfect.

And the surprise is when they
open it, the yolk will ooze out.

I have made the perfect egg shell

made of white chocolate
and cocoa butter for my egg.

I really wanted that crack
because I want to mimic an egg.

Oh, wow!

It's time to bring this giant egg

into fruition!

Oh, my gosh!

Whoo!

I am feeling so happy.

I came in with this idea.

I didn't know if I could pull it off

and it's looking like it could work.

I just hope that my egg yolk
oozes out for the judges.

Three minutes to go!

JOCK: Let's go!
MELISSA: Yes!

(JUDGES CLAP)

THEO: Come on!

Oh, man!

Oh, my God! You're bloody crazy.

MALISSA: Argh!

OK.

Oh, my gosh, I've used way too much
time thickening up my compote

and getting all my other elements
ready.

But now I've only got
three minutes to go.

I haven't even started
assembling my cake.

Oh, my God!

I don't know
if I'm gonna finish this dish.

Ohh! Oh, my God!

Three minutes to go!

Let's go!
Yes!

(JUDGES CLAP)

MALISSA: Whoo! Oh, my God.

I'm so stressed.

I need to get this done
and get it on the plate.

I just need to move extremely fast.

Oh, gosh!

I'm very nervous to see
how the surprise is gonna come out,

whether it's gonna ooze out

or it's just gonna kinda
fall out a little bit.

I'm not sure.

(SOFTLY) Alright, alright, alright.

I've got my green curry chicken
choux buns ready to go.

I'm happy with how all the elements
have turned out,

so I'm thinking,
"How else can I elevate this dish?"

I've got a bowl full of curry leaves,

so I wanna grind that up
in the mortar and pestle

with the liquid nitrogen

to create a curry leaf dust.

My eyebrows are so thick,
it's fogging up the glasses!

Creating a beautiful, vibrant, green
sort of curry leaf powder dust

to go on top of my choux.

This looks like
it could be something sweet

until I take it up to the judges
and little do they know -

it's a green curry
chicken-filled choux bun

with a coconut curry mousse,
some dusted curry powder on top

and a crispy chicken skin.

Ooh, yeah!

Surprise! (CHUCKLES)

Here's a surprise!

ANDY AND JOCK: 30 seconds!

RUE: Ooh!

THEO: Ooh, that's lovely.

RHIANNON: Oh, man. Done, done.

DECLAN: Whoo!

BRENT: Wah! That's the surprise.

MALISSA: Argh!

Come on, gang! 10...

JUDGES: 9, 8, 7,

6, 5,

4, 3,

2, 1!

JOCK: That's it!
(JUDGES CLAP)

Whoo! Oh, man.

Good job.

(BOTH LAUGH)

THEO: I love it.

MALISSA: This is
an absolute nightmare.

I am feeling so disappointed.

I wanted to put some cream
on the outside of the cake,

but I've run out of time.

So, it's not a finished cake

and I'm so embarrassed
to take this up to the judges.

(SUSPENSEFUL MUSIC)

JOCK: Today,
under your Mystery Boxes,

we gave you a little surprise

and all we wanted in return

was a surprise somehow
incorporated into your dish.

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

..Declan.
(APPLAUSE)

ANDY: OK. What did you do?

I've done a green curry chicken
choux buns

with coconut green curry mousse,

crispy chicken skin

and some curry leaf powder on top.

Good amount of filling in there.

Declan.

Oh.

I think it's great.
We asked you for a surprise.

And part of the biggest surprise
is that you made choux pastry

and you did a savoury version.

That's surprising in itself.

The fact that you've executed it
perfectly is...is even better.

Perfectly cooked chicken.

The green curry sauce folded through
after it's been thickened.

You kicked at the bench thinking,
"How can I make this better?

"How can I make it better?
How can I make it better?"

Curry leaves...making a powder.

I was surprised. Perfect, mate.
Nailed the brief.

So, well done.

MELISSA: Cloud-like, beautiful,
light, airy choux.

You clearly know the flavours
of green curry.

The texture that you managed
to achieve, you nailed it.

You really, really did.
Thank you, Mel.

ANDY: You came in and you had
a great idea and you executed it.

A fiery chicken curry inside a
choux bun. It is absolutely genius.

And not just that, but
the technique's there to back it up.

Like, there's no getting around
the surprise. Like, you smashed it.

Thank you. Thanks, guys.
Well done.

(APPLAUSE)

THEO: Rock star.

Awesome. Thank you, ladies.

Well done!
Thank you so much.

Congratulations.
Yeah. Wow.

Next up, it's Cath.

Whoo!

MALISSA: Go, Cath!

Ohh.

Ooh! Hang on, they're rolling.
(GASPS, THEN SIGHS)

No, it's OK.

It's OK.
Whoo!

JOCK: OK.
(ANDY CHUCKLES)

Cath, what's going on?

So I've made a lime semifreddo

and I've got a coconut crumb.

And the surprise in the middle
is a shio koji caramel

with a fig leaf oil.

We should get a little bit
of ooze action.

MELISSA: Yeah!
OK.

Like, the oil inside, some of that,

you don't even see that
in restaurants, to be honest.

Well done for actually taking it on.

Cath, I think you did very well.

Thanks, Jock.

The flavours, to me,
were brilliant, you know?

That fig oil has that natural
coconut aroma and flavour

which obviously tied in
really nicely

with the crumb
that you put on the plate.

The balance that you go
into each component

and then how it ate together
was fantastic.

You know, and using shio koji
is not something

that you're particularly
familiar with.

That's right.

So, you know, you've gone
out of your comfort zone.

I'm proud of you, Cath.

MELISSA: I love how much lime zest
is coming through in the semifreddo.

It... It just...

It gives it life and it really
counterbalances the creaminess

of...of what a semifreddo is.

Cath, first on the flavours,
I enjoyed it.

You ticked the brief.
I think you did a really good job.

OK. Thanks, Andy.

Nice one, Cath!
Yay, Cath!

Thanks, guys. Thanks.
Oh, that's sweet.

Jock is super proud of me!

That, in itself, was probably
one of the most rewarding comments

that I've actually received.

Next up - Ralph!

(APPLAUSE)

I'm happy with the flavours
of the dish.

It's just, obviously,

whether the caramel's
gonna ooze out.

It has to be surprising
and that's the brief today,

so fingers crossed it does.

(TENSE MUSIC)

on 10 play.

Ralph, what did you make us, mate?

RALPH: So I made a cinnamon parfait

with salted caramel,
apple compote inside.

So when you cut it,
it will kind of ooze out.

Just not enough of the caramel.

Ralph, the flavour of the parfait
is nice.

The flavour of the crumb is nice.

Love the little ginger hit in there.

It's crunchy.
It's...it's pretty tasty.

The surprise element
just isn't there.

MELISSA: Ralph, I love that you
wanted to do something ambitious.

Despite your best efforts today,
it just hasn't come off very well.

Alright. No problem. Thanks, guys.
Sorry, Ralph.

Oh!

Unfor...
ADI: You win some and you lose some.

Just gonna deal with this. It's OK.
Yeah, exactly.

Next up it's Malissa!

Hello!
Hello.

Hello.

Malissa,
what have you made us today?

I've made a lemon and vanilla cake

with a 'berry' nice surprise inside.

This cake looks...
a little unfinished.

Yeah.

What's the story there?
Oh, I just ran out of time.

I'm hoping that all the flavours
are there and it tastes good.

Is that what you were hoping for?

It would have been nice
if it oozed out,

but I think the surprise is there,
so I'm happy.

(LAUGHS)

Ohh, man!

It's pretty...pretty basic...

Yep.
..I've gotta say.

So the execution needed to be there.
Yeah.

And it's not.
Like, the cake is...is a bit dry.

OK.

The compote was OK.
Yeah.

But I thought it was gonna rush out.
Yeah.

I think this was probably
the wrong dish.

Yeah.

I think it was gonna be a very hard
dish to execute in the time you had.

Yeah.

MELISSA: It doesn't give me
much contrast.

It's not showing me
much finesse or technique.

I just don't think this one came
through in the way that you hoped.

Yeah.

This one, for me,
didn't hit the brief.

OK. No worries. Thank you!
Sorry.

Thanks, Malissa.

(SPEAKS INDISTINCTLY)

DECLAN: Mal.

Alright, keep your head up, alright?

Next up it's Adi!

(APPLAUSE)

I made panipuri
filled with surprising flavours.

MELISSA: It has a lovely crunchy
texture on the outside.

It has a beautiful creamy
avocado mousse.

Sweet pops of corn.

The salty pops of caviar.

It works really nicely. Well done.

And next up - Brent.

BRENT: Got a poached pear
with butterscotch sauce,

uh,hazelnut ice cream
and a hazelnut crumb.

JOCK: Ooh!

The caramel sauce is great.
Perfectly made ice cream. Well done.

The combination of the crumb,
the caramel and the ice cream

is profoundly good.

Amazing.

Right.

Theo.

THEO: It is a watermelon kopita.

I think it's bold
and I...and I love a bit of bold.

Your pastry is perfect!

To taste the pastry and see the
flakiness and how beautiful it is,

that work is epic.

And you just had a little bit
of a brain fart

when it came to
the watermelon part of it.

(CHUCKLES)

The pastry around the watermelon
is soggy.

Fair enough. Thanks, guys.

Thank you.
Thanks, Theo.

Watermelon!

(BRENT LAUGHS)

Next up - Rhiannon!
ANDY: Yeah!

Hey, guys.

OK. Rhiannon, what have we got?

You have a chicken ballotine
with fondant potatoes.

Very nice. Very French.
Very classic.

Very French. Very classic.

And what's the surprise?

The surprise is
inside there is Thai red curry

and it's a Thai red curry sauce.

(PUTS PLATE DOWN) Rhiannon...

..I loved the visual surprise.

It really did look French classic.

The ballotine itself is beautifully
cooked in terms of the chicken.

It's got all the beautiful
Thai flavours through there

and it's well balanced.

But the mousse in the middle,
it's overcooked.

So it's not a very nice texture.
OK.

Just the execution, particularly
in the bit that you were fanfaring,

it was just a bit disappointing.

OK.

For this to really be successful,
your mousse had to be the star.

Yeah.

I think it was gonna be hard to fold
all of those aromats through there

and get the same luxury sensation

that you do with a beautiful mousse.

Ballotine is difficult.
Yeah.

I think there was some successes
on this plate,

including the trick of the eye which
was all about the surprise today.

And you almost got there,
so be pleased with that.

Yeah, thanks, Mel.

Thanks, Rhiannon.
Thank you, Rhiannon.

Thanks, guys!

I'm clapping myself!

(LAUGHS)

Yeah.

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

(INHALES SHARPLY) Ahhh!

I am a little bit worried that
my egg yolk might not ooze out.

I hope you ooze out.
I hope you're not a hard-boiled egg.

Rue, what did you make us today?

I made the egg.

I don't know what kind of animal
has an egg like this.

(LAUGHS)
I don't know.

She's a big egg!
I like really big eggs.

So, yeah. (LAUGHS)

Talk us through
your surprise today, please.

So, um, I made
a white chocolate mousse

with a passionfruit gel
in the centre.

And the shell was just
white chocolate with cocoa butter.

So when I crack this, will the yolk
spill out or it will just be there?

It should spill out.
OK.

(FAINT CRACK)

(TENSE MUSIC)

And will the yolk, like, spill out
or it will just be there?

It should spill out.
OK.

(FAINT CRACK)

Gooey. Gooey.
Oh, yeah!

(LAUGHS)
I'm surprised.

OK. (LAUGHS)
That's a good start, right?

That's...that's a good start.
(LAUGHS)

(EXHALES HEAVILY)

Rue.

Very well done. Very well done.

The flavours in it is really good,
it's refreshing, it's nice.

You hit the brief.

I think you've done an amazing job

actually constructing this
in the time

and...and getting it to look
as good as it did.

I loved the visual impact
of that nest.

Congratulations today. Well done.
Thank you.

We received both the surprise and
the delicious dish from you today.

The combination of white chocolate
and passionfruit - classic.

We know that that's going to work,

so I'm glad that
you held onto something

that you knew was a guaranteed win.

And I like how thin that cocoa
butter, white chocolate shell was.

It was almost a light crack,

which simulates the idea
of cracking an egg.

So chalk it up to a win.
Oh, thank you, Mel.

Well done, Like, seriously.
Thank you.

Because you did bite off
a fair bit there.

And you even said that
when we came around.

Yeah.
Thanks, Rue!

Thank you, guys!

(LAUGHS)

Well done, Rue.

Well, we started the day off
with a bang!

And that's exactly
what some of your dishes were.

Rue, your egg
was an absolute cracker.

It was whimsical, wonderful,

and everything that we wanted
to see today, and well done.

And, of course, Declan.

Those choux buns
weren't just explosive,

they were also expertly executed.

Congratulations, Declan.
Thank you.

RUE: Good job.

As for the rest of you guys,

we were on the lookout
for the bottom three dishes.

If I call your name,

unfortunately, you're the ones
cooking in tomorrow's Pressure Test.

(TENSE MUSIC)

Malissa.

Ralph.

The last person cooking tomorrow
in the Pressure Test, it is...

I'm sorry, Rhiannon.
Yeah.

Ralph, Malissa, Rhiannon, go home.
Get a good night's sleep.

You're gonna need it. See you then.

RALPH: Thanks, guys.
RHIANNON: See ya.

Oh, dang!

Bloody hell. Damn it!

I really want to stay here.

I'm really just starting to get
in my groove in the competition.

Pressure Tests are super hard.

Like, seriously, I don't need that
kind of stress in my life. (LAUGHS)

NARRATOR: Tomorrow night
on MasterChef Australia...

MELISSA: It's Nelly Robinson!
(APPLAUSE AND CHEERING)

Today, you're gonna be making my...

(CELESTIAL MUSIC)
CATH: Oh! Look at that! Ohh!

..an elimination inspired
by a childhood classic...

RALPH: This is straight
out of a fairytale book.

It looks whimsical.

JOCK: How difficult
is this dish?

I'd say 11 out of 10.

..sends them down
a rabbit hole...

Oh, my God!
This is chaos!

..to fight
for their place

in the competition.

MALISSA: There is no
room for mistakes. Oh!

You didn't taste?
You didn't taste it?

No.
My eyes!

Captions by Red Bee Media