All language subtitles for masterchef.australia.s15e36.1080p.hdtv.h264-cbfm

NARRATOR: Previously on
MasterChef Australia...

but not as you know it.

Round 1 was a futuristic feast
for the senses.

Mm.

That's on odd taste.

Lychee.
Honey.

Cinnamon.
Boom!

Then they stepped up
the sensory stimulation.

Ooh-ee!

..and cooked with the colours
of the rainbow.

(CATH GASPS) That looks awesome!

Hello, green goddess.

A big yellow puzzle. I'm trying
to put the pieces together.

You've caught me red-handed, so...
(LAUGHS)

Brief ticked -
a delicious bowl of food.

That is absolutely faultless.

The yellow salsa, a dream.

But everyone was feeling blue
when Adi said goodbye

to the MasterChef kitchen.

I'm really proud of myself.

and I'm really grateful
for this opportunity.

(CONTESTANTS CHEER)

Tonight, our seven remaining cooks

know that everything rides on
this mystery box.

RUE: One small mistake

can actually send you
straight to elimination.

MALISSSA:
Alright, let's go! (LAUGHS)

Nervous? I wonder
what it's gonna be.

Yeah. Wonder if there's a guest.

Maybe.

Yeah, whoo-hoo!
Whoo!

Hey!
Hi!

Let's do it!
MELISSA: Good morning!

And today is a mystery.

Pick a bench, any bench.

Wow!
Oh!

Whoo-hoo!

Oh, let's go here, Rue.
Yeah, OK.

Good morning, everyone.
CONTESTANTS: Morning!

We are down to the business end
of the competition now.

It is time to roll up your sleeves

and dig just that little bit deeper.

Brent, fresh off
the not-playing-your-pin gamble,

you must be feeling
pretty confident today.

Yeah, feeling good.

I'm glad I didn't throw it in.

Yeah, you know,
obviously dwindling down now,

so there's nowhere to hide.

So just got to cook really good now.
(LAUGHS)

Well, if that's your only option,
then I guess...

(BOTH LAUGH)

Declan, how are you feeling?
Yeah, really good.

Good feeling about this mystery box?

Yeah, love...love a surprise,

and, you know, yesterday's history,
tomorrow's a mystery

and today's a gift.

(LAUGHS)
That's why it's called the present.

Oh! Thanks, Shakespeare.

Declan's my name
and riddles are my game.

Well, I hope you're all ready,

because today's mystery box
is the toughest yet.

CATH: Oh!

It's a MasterChef classic

that has brought past contestants
to their knees.

(SUSPENSEFUL MUSIC)

It is the dreaded...

..everything box.

(SINGS DRAMATICALLY) # Bah-bah-bah! #

Whatever is under
that mystery box lid,

every single ingredient must be used
in your final dish.

Oh, my goodness. The everything box.

I have watched these episodes before

and thought, "How are they gonna put
all of those things in a dish?"

So I'm a little bit frantic
about this one already.

Are you ready to find out
what's in there?

CONTESTANTS: Yes.

You may lift your lids now.

CONTESTANTS: Ooh!

Ooh!

OK.

What the heck is this?

OK, the everything box this year

has the following ingredients in it.

Lamb,

sugar snap peas,

labneh,

Pedro Ximenez sherry,

fenugreek,

parsley, flat-leaf variety,

and bacon.

I'm loving these ingredients.

They're just screaming
to be cooked together.

I know that your minds are probably
going a million miles an hour,

but before you lock in a dish,

there's one more ingredient
to consider,

and that's fresh off the farm.

Please welcome...Farmer Nick!

(CONTESTANTS CHEER)

Here he is!
Whoo!

Great, we need a veggie.

In walks Farmer Nick
with a big box there,

so I wonder what's under there.

I'm thinking it's got to be
some sort of veggie

or aromat,

because I'm looking at the box
as it is, and I think,

"Hm, there's something missing
there."

Nick, you've brought with you
a secret ingredient,

and it's the last ingredient
that these contestants need to know,

so why don't you show us
what you brought?

Today I brought you some garlic.

Ah, nice!

And, of course, there's garlic.
Thank goodness.

Thank God Farmer Nick
is here with his garlic,

because if my dad saw me
cooking lamb without garlic,

he would be like,

"No, you can't cook this box.

"Tell them you're not cooking
without garlic."

Tell us a little bit
about your garlic, mate.

Well, we grow in several states
in Australia.

We're based in Mildura.

And there's so many different
varieties of garlic,

and they all have such different
flavour profiles.

In fact, I've got over 300 garlic
varieties in my collection.

What? For real?
Wow!

For real.
How about that?

Wow.

This one is an all-purpose garlic
grown in the Robinvale region

in north-west Victoria.

It's one of my favourites.
Amazing.

You've got to tell me,
what's your favourite thing to use

with this kind of garlic?

Just keep it simple.

Garlic aioli with garlic prawns

soaked up with a little bit
of garlic bread.

Perfect date-night meal.

(CONTESTANTS LAUGH)
Yeah!

Give it up for Nick, everybody!
Whoo!

MELISSA: Thank you! 'Bye, Nick!

Now that everything's here,
time for the rules.

You'll have 75 minutes to cook
anything you like,

but you must use
every single ingredient

in your dish in some way.

Of course, you've also got access
to your under-bench staples as usual.

Whoever brings us
the three least-impressive dishes,

they'll be cooking
in tomorrow's Pressure Test.

And I'm sure I do not need
to remind you,

whoever cooks the least-impressive
dish in that Pressure Test,

unfortunately, they'll be going home.

Good luck.
Your 75 minutes starts now!

(DRAMATIC MUSIC)

How's my main man Brentles going?
Yeah, going good.

You know, like, top 7 now.

Time to really get back-to-back
good dishes.

I always try to cook to the absolute
highest standard that I can,

and I'm going in today
exactly like that

with comfortable ingredients
and a clear mind.

So I am doing a bit of, like,
a sort of a lamb kofta sort of vibe,

with the labneh on the bottom,

a little, you know, crunchy pancake
thing to wrap everything up.

I'm gonna put some roasted garlic
through that...that pancake,

and then a nice fresh
parsley and pea salad

with the sherry.

This dish is just
a good old Sunday afternoon.

You know, heaps of mates over,

everyone just grabs a flatbread,
a bit of labneh,

the lamb kofta, eating,
a few cold beers -

that's where the inspiration's
come from today.

It's all coming together.

I mean, they're pretty...
pretty great ingredients.

They sort of lean on each other
pretty well.

So, yeah, it's a good one.

The biggest pressure point
for this cook

is the kofta.

So many koftas you have are dry

because the fat content's
just wrong.

I'm gonna put some bacon fat
in there

to help prop up the fat content.

And then the fenugreek, I think,
will go in there beautifully.

A little bit of parsley
and garlic...

..we're talking a good lamb kofta.

I love the everything box
'cause it really challenges them.

What are you cooking?

I'd probably do a raw lamb tartare

with roasted hard
fenugreek flatbread.

With the labneh,
sugar snap peas and the parsley,

make a little salsa out of that.

What about you?

Parsley, sugar snap farce.

Bone out the lamb.
Yeah.

Stuff the farce on the inside.
Yeah.

Little flatbread on the side.

(MAKES KISSING SOUND)
Yum.

How many desserts are we gonna see
with the lamb today?

Zip. Zero. It's nada.

You'd have to be some kind of
pasty alchemist

to really pull off those flavours
in a sweet context,

but here's hoping for some really
beautiful, generous flavours

of savoury dishes today.

MALISSA: This is kind of
how you cook at home.

You get home from work, you're like,
"What have I got in the fridge?

"Let's put something together."

So I'm taking that approach today.

It's gonna be kind of like
a spring salad

with some charred lamb.

I'm going to get all my little peas,

I'm going to cook them
in the bacon fat,

and then I'm gonna make
a smooth labneh

to put on the bottom of the peas.

You know, you do make friends
with salad,

So I'm hoping I can prove that
today. (LAUGHS)

ANDY: Hey, Rhiannon.

G'day.

What's the dish?

I'm doing lamb empanadas

with a bacon jam.

Are you just?
Whoo!

I'm gonna use the lamb and the fat,

and I'm gonna use the peas and
the parsley and some garlic in it,

and then I'm gonna use the fenugreek
in the bacon jam with some garlic.

I'm guessing the sherry's
going in the bacon jam.

Sure is.
And the labneh?

The labneh's in the dough.

Oh, that was the most clear,
concise idea

about where you're using
every ingredient yet.

Smells nice.

I feel like this mystery box
is made for me.

These ingredients to play to
my strengths. I do love lamb.

Parsley, it speaks to me,
and labneh as well,

you know, strained yoghurt.

So I'm happy, yeah.

Theo.
Hello.

Give me a one-sentence
elevator pitch.

It is a...

It is lamb skewers
marinated in labneh,

a flatbread that's gonna be basted
in the fat from the bacon

with a parsley sauce.

Bread, skewer...
Sauce on top. Delicious.

I think, for me,
this hangs on proportions, right?

Thickness of the bread...
Absolutely.

..the brightness
and freshness in the salad,

and obviously the texture
and the flavour of the skewer.

Could be killer
or it could be a bit 'eh'.

Yep.
OK?

Don't make it 'eh'.
I definitely don't want to do that.

(LAUGHS)

There's a lot of good cooks here,

but I want to stand out.

I want to be at the top.

I want to be hitting my straps.

I want to show the judges
what I'm capable of.

I want to win.

Give us everything you've got.
60 minutes to go!

(DRAMATIC MUSIC)

DECLAN: I'd definitely say
this is my kind of mystery box.

It's all produce that I love,

so a bit of lamb and fresh parsley,

sugar snap peas,

beautiful fenugreek.

Today I'm gonna be using

all these beautiful
fresh ingredients

and stuffing it inside
a lamb rosetta.

Rolling up my lamb,
it's quite tricky,

because it is, like,
relatively small,

but I want to push myself
and show how much I've progressed

and learnt in this competition.

BOTH: Declan.
Gents, how are we?

ANDY: Good mate, you?
Yeah, really good, thank you.

What's the plan, mate?

Um, so, had this beautiful saddle,
and I'm gonna roll it.

I've really got to work fast.

I'm gonna brown it off
and then get it in the oven.

Gonna be serving it with
a labneh and bread side.

Are you gonna slice it...
Yeah, exactly.

..when you get beautiful rose lamb?

Rose. That's the word.
Be able to see the stuffing.

Correct, and then...
Ooh, yum!

..this goes inside.
You gotta go!

Yeah, thanks, guys.

The two biggest worries for me here

is that my beautiful lamb roll
is just gonna fall apart

as well as being well overcooked

and not a nice medium-rare.

Just want to get a good...good bit
of gold on these,

and get them in the oven
and check on them later on.

(TENSE MUSIC)

I... (LAUGHS) I can tell that
my face is a bit like,

"OK, you guys have stitched me up."
(CHUCKLES)

This has to be
the hardest mystery box

in MasterChef history

because these are flavours that
I do not cook with normally.

Damn!

Like, I love lamb.

I don't like parsley that much.

And I've never used fenugreek. I
used to use it to make my hair oil.

That's as far as I know.

I really love making desserts,

but I can't do that today.

I...I don't know what to do.

Hey, Rue.

Whoa. Whoa!

There's some butchery going on here.
(LAUGHS)

Look, I'm actually quite nervous.

I'm not gonna lie.

What's the dish?

(TENSE MUSIC)

Um, to be honest, I'm not sure.

God!
So what are you...

Are you vibing anything?

To be honest,
I'm only vibing these two.

Well, you have to vibe everything,

'cause that's the name
of the game today.

You've used 25 minutes
and you don't have a dish yet.

I know, I know. (LAUGHS)

Like, I'm worried for you.
Yeah.

I'm worried for me too.

(TENSE MUSIC)

RUE: I'm not sure.

You've used 25 minutes
and you don't have a dish yet.

I know. I know. (LAUGHS)
Like, I'm worried for you.

Yeah, I'm worried for me too.
OK, come on.

OK, yeah.
You got this.

I'm struggling to back myself today

because I'm trying to cook
with something

that I do not cook with normally.

My mind is about to blow.

I have to come up with a dish.

Don't forget anything.
You've got to use everything.

45 minutes to go.
Come on, top 7!

(JUDGES CLAP)
(DRAMATIC MUSIC)

I'm feeling pretty good
about the dish, actually.

Got to cook the bacon,
form the empanadas,

get the bacon jam done

and then get them deep-fried.

I'm happy. I think.

But I hate being happy
in this kitchen

'cause it doesn't last.

The dish is definitely
starting to come together,

which is really good.

I've got my salad going,
my lamb's almost ready to cook,

and then my sauce is still
in the pressure cooker.

It's gonna be salad,
like, an epic salad,

so that's what I'm gonna
deliver today.

I'm doing grilled lamb
with a beautiful jus,

with a parsley oil,

a roasted garlic labneh,

and then with the sugar snaps
three ways.

My approach today is to try and use
everything out of my mystery box

to go into that jus,

so I'm using my sugar snap shells,

I'm using the parsley stalks,

I've got a bit of garlic in there.

Of course I'm gonna put
some sherry in there.

Putting the fat from the bacon
and the bone and some of the fat

and some meat from the lamb as well.

The jus is the hero
of this dish today.

Yeah, I'm really happy
with my sauce so far,

so just got to make sure.

I'll just keep working on it.

I'm gonna be serving lamb rosetta
with whipped labneh,

flaky bread and a nice parsley oil.

Yeah, going good.

I just want these in the oven
sort of about now

so I can bring them out
and give them enough time to rest.

My lamb roll

is looking and smelling really good,

and I think, most importantly,

it's holding its shape,

my ties aren't coming undone,

so I'm pretty proud
of myself a this point.

It's crazy to think I can even put
a dish like this together.

Just a few months ago I was...
I was onsite,

out in the weather,

I was digging trenches
and throwing up wall frames.

And then you look at it now,

and I'm having fun,
I'm tossing my dough around.

Mum says to me, like, "Aren't you
bloody sick of cooking by now?"

And I'm not, like, I love it.

When we say 'everything',
we mean everything.

30 minutes to go.

Let's go.

How you going?

Oh, OK.
Yeah?

I have finally decided
what I'm making.

It's just about bringing it to life.

So, my dish is a pan sauce,

and I have a lamb loin
that's going to be pan seared.

the labneh is a fresh element.

I'm going to do
fresh sugar snap peas

and some crispy bacon.

I have my lamb bone,
garlic, parsley,

and sugar snap peas reducing.

And then next,
I need to sear my lamb.

OK.

I know time is not on my side.

But I just have to bring it together
in a seamless way

that's still delicious.

THEO: Yeah, really happy.

It's heaven for me in the kitchen,

and I'm working with ingredients
that I love.

I've marinated my lamb
in that labneh

and garlic and a little bit
of that fenugreek.

I feel like when you
do something that you love to eat,

then it translates on the plate.

This is a dish that I'm
definitely comfortable with,

I've done it before,

it's bringing back memories
of my childhood,

so I'm in a happy place right now.

Only 20 minutes to go!
Come on! Bring it home!

(EXCITING MUSIC)

I'm just onto the little pancakes.

There's a nice soft roasted garlic
inside of them,

so should be really, really yummy.

I'm doing lamb koftas
on a garlic pancake with labneh,

and pea and parsley vinaigrette.

Time-wise, yeah,
I'm feeling pretty good.

I've got my koftas
onto a nice hot pan,

and then I'm going to finish them
on the hibachi.

I've reduced my sherry.
That's gonna be my glaze.

I want a sweet glaze
so I can glaze it

when I'm cooking over the hibachi,
the koftas, and spinning them.

The danger here
is just overcooking these koftas,

all the fat coming out,
and then you're just left with this,

like, chalky mince.

MELISSA: Look at those koftas.
Yeah, they're coming along nicely.

They'll get finished on the hibachi
with a glaze.

Hm.

You know, I love kofta,

you know, there are so many
great versions of it

all around the world,

but you know what unifies them
in their awfulness...

(TENSE MUSIC)

..is if they are dry.

Yeah.

I have a question.

Are you confident that these
will not be dry?

Um...

I don't want to be
in the bottom three today.

If I bring dry koftas
up to the judges, I'm done.

They'll get finished on the hibachi
with a glaze.

Hm.

With the time that you have left,

are you confident
that these will not be dry?

Um...yeah.

Even the best idea,
if it's not well executed,

can see you
in the bottom three today.

Yeah, OK.
OK?

Yeah.

I feel you, Mel,
I know what you're saying,

and I don't want dry koftas either.

But I have a game plan.

What I want to do here

is basically cook them, I would say,
three-quarters of the way through

on the pan, and plus I'm finishing
them on the hibachi

with that glaze

and that's what's going to keep it
nice and moist.

Gonna glaze them in a second

and just finish them
over some smoke,

and then work on the labneh.

(CATH MURMURS) Relax and enjoy it.

My dish is grilled lamb with a jus,

a roasted garlic labneh
with a parsley oil.

I've got all my elements on the go
at the moment.

My jus is juicy.

I've got everything from the all-in
mystery box in here today.

I've definitely hit the brief.

Cath.
Hi!

There are rarely firsts
in this kitchen after a while,

especially when we're getting
to top 7,

but I hear that you're cooking
with the hibachi

for the first time today.

Oh, yes, with the hibachi!
Are you excited?

So I'm really excited.

Speaking of which, look at that.
There it is.

Yeah, so I'm gonna get it on
super quick.

Obviously, with the backstrap,
with very little fat on it,

it won't take much time at all,

but whatever you do,
when you start to use the hibachi,

do not take your eyes off it.

(TENSE MUSIC)

OK, yeah, OK.

OK?
Yep, OK.

Good luck.
Thanks.

Oh. Oh, OK.

So I have to have
everything else organised

before I've got my lamb on.

OK. Right.

I'm...um, I'm really nervous.

(WHISPERS) Just relax. Just relax.

Everything's on the line today.
Make sure everything is on the plate.

15 minutes to go!

Go! Get it together!
Come on, guys!

(CATH MURMURS) These on there.

CATH: They're alright.

Get three each?
RHIANNON: Three each?

MELISSA: If they're good,
give us more.

They're gonna be good.
(ANDY LAUGHS)

My empanadas are going really good.

It's taken three minutes
to get to that.

So, yeah, I'll just keep moving
with them.

BOTH: Malissa.

Whoa! We had a fenugreek explosion.

You want us to clean it up for you?

Oh, I would love that!

While we're doing your dirty work,
let's go through the dish.

Got my salad going,
marinated the lamb in the fenugreek

and the parsley and the garlic.

It's gonna be sweet, salty, acidic,
umami, all the things.

Let some butter ooze out of that.

The flatbread,
I'm rolling it really thin,

just gonna give it that beautiful
flaky texture.

My lamb rosetta,
it's in the oven roasting away.

Now I'm just making my parsley...

..my parsley oil.

Today I want the judges
to be able to see

that, you know, I've incorporated
all of these ingredients

from the everything mystery box...

It tastes pretty bloody good.

..as well as being able
to put together

a beautiful piece of food.

Just over 10 minutes to go

and it's coming along nicely.

I've just really got to motor.

I have my lamb marinating.

I'm just working on
my roti bread now.

And then, yeah, it's all gonna come
together pretty...pretty quickly.

I want my flatbread to be
just a little vessel

for this lamb and sauce.

That's all I want.
I want the lamb to be the star.

So, the lamb's been marinating
for nearly an hour now,

with that garlic,
a little bit of that fenugreek,

and then that beautiful labneh
around the outside.

It's gonna get that nice char
from the open fire,

kind of like a yakitori
Japanese bar.

Mmm!

OK.

I feel like this dish

is starting to come together.

My lamb is done

and my sugar snap peas are ready.

That last thing that I'm going to do

is spice up my jus
with the fenugreek powder.

I put a little bit of fenugreek,
I stir it together,

I taste it...

Ohhh, that is bitter.

Oh, my gosh,
that fenugreek is strong.

That's all I can taste in my mouth.

Talk to me, Rue.

So, I wanted to do a sauce...
Yep, right.

But I've tasted it, and I just
think it's a little bit bitter.

OK, so if this is bitter,
how do you correct it?

Sweetness.

Yep, so I'd be correcting that.
OK.

Using your palate,
using your balance,

and then think about
the rest of the dish,

how it can counteract
the bitterness in the sauce...

OK. OK.
..and bring it together.

Come on, you can do this.
Thanks. Thank you, Andy.

Because today is an everything box,

I cannot leave that sauce off.

I've incorporated probably
three-quarters of the ingredients

into that sauce.

I could be in real trouble today.

I really could.

Let's just try with this on, eh?

First time using the hibachi.

Mel says to me, "When you use it,

"do not do anything else."

So I've made sure

I've finished my parsley oil,
sugar snap peas and my jus.

Now I go to the hibachi,

and I literally stand there...

First time. Whoo-hoo!

I am so nervous about the hibachi.
(CHUCKLES)

How's that? Oh, man.

Oh! Oh! (CHUCKLES)

It's like she's at, like,
the Sunday barbecue.

You've just got to keep pushing it.

Cath, you don't need to
keep prodding it.

Oh. Oh! Oh, my God.

Oh, man, man. OK.

Ooh, ooh, ooh.

Oh, no!

I've strained my sauce
and the flame is on.

Shit, shit.

So it's reduced even more.

This sauce has actually turned
into...a gel.

Oh, shit. Ooh!

CATH: Oh! Oh, my God.

Come on, Cath, just chillax.

OK.

Oh, no!

I've strained my sauce
and the flame is on.

So it's reduced even more.

Shit, shit.

This sauce has actually
turned into...a gel.

Oh, my goodness.

I cannot leave it off the plate
because it's got the fenugreek,

it's got the sherry.

So if I leave it off the plate,

I haven't used everything
in the mystery box.

I have to put it on the plate

and I have to suffer
the consequences.

Being in the bottom three
is looking more realistic

than what it ever has before
in the competition.

I feel really good.

This is my happy place.

It's smelling good, the smoke
is coming through the meat,

the glaze is, like,
going all caramel-y.

There's definitely potential

that my twice-cooked method
has, you know, overcooked them,

but, you know, too late now,
just got to hope for the best.

Five minutes to go! Come on.
Come on!

MELISSA: Come on.

(DRAMATIC MUSIC)

I feel like I've absolutely smashed
the brief today.

I've really thought about
this mystery box,

and I've showcased
all the ingredients

to the best of its ability.

The final element
is the green sauce.

I have my parsley, garlic, I've used
my sherry that I've cooked down

to add some sweetness
to this parsley sauce.

It's just such a good accompaniment
for the lamb skewer,

just give it some freshness.

Really good.

I have tried so hard
to balance this sauce.

I have added sugar and water.

I'm just hoping it's good enough
to save me.

At this stage of the competition,

everyone's such a great cook

and one small mistake can actually
send you straight to elimination.

Three minutes to go!
Bring it on!

(DRAMATIC MUSIC)

I've really enjoyed this cook today,

and it's all coming down to
these final moments.

For my labneh,
I'm gonna be whipping it up

with a bit of that bacon fat,

gonna be topping it
with crispy bacon

and parsley oil.

And now all I need to worry about

is my lamb rosetta.

Are you on the slice?
Pardon?

Are you on the slice? No, no.
No, you do you.

It was a question,
it wasn't a statement.

Thank you.

I don't know why I'm saying
thank you.

Biggest worries for me here

are slicing my lamb roll
and it all falling apart,

and it being well overcooked

and not a nice medium-rare
that I was going for.

Look at that. That's amazing.

And it's beautiful and pink
and juicy, just the way I wanted it.

Looks nice. Pink.

The last couple of weeks,
I've picked up my mojo,

I'm really enjoying my cooking.

It's just been a really
intense training camp for me

where I'm refining my skills.

I'm learning so much,

and I think it shows with every dish

that I plate up to the judges.

10!

JUDGES: 9, 8, 7,

6, 5, 4,

3, 2, 1...

That's it!
Yes! Well done.

(JUDGES CLAP)

Ooh!
Well done.

Oh!

I think I've come in this cook
a little bit frazzled.

Oh, sweetie! Oh, darling.

Come on. Hey? Come on.

If you take deep breaths.

I think I just put myself in, like,
a little head boo-boo,

and I just could not get out.

Yeah.

(LAUGHS SADLY)

I'm so close to the end,

and, you know, initially
when I came here,

I was like, "Oh, my gosh,
I'm just so lucky to be here."

And then I got to, like,
top 12, top 10, top 7,

and I'm like, "Wow, I never saw that
coming for me."

And the more like, you know,
you kick those little goals,

the more you want more.

And I really want to be here.

I know I could have done better
with that plate.

Like, I actually don't know
if it's enough today.

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

MELISSA: Theo!

Whoo!

Hey, hey.
Hey, hey.

Theo, what's the dish, please?

It is lamb skewer
with a green sauce.

(REFLECTIVE MUSIC)

JOCK: Theo...

CATH: Alright, awesome.

Whoo-hoo!
First up, presentation.

Very bold, bringing it up
still on the skewer.

I just thought it was fantastic
in terms of presentation.

The cooking, fantastic,
on the hibachi.

You know, you came up with
a great idea,

but your execution was fantastic.

The marination of the lamb
with the yoghurt,

just so good, you know?

And then your green sauce,
as you called it,

I can taste everything
that's in the box here.

It was a very clever way

to use every single ingredient
in that box

in a style that suited you.

Well done.
Thank you.

There's this thing that happens
with the lamb

when you tend to it beautifully

and you understand how to coax
the best out of it,

and it becomes this toothsome,
juicy, smoky,

intoxicating bite of food,

and that is exactly what
you've achieved here.

It's magical.

You're magical.
Thank you. (CHUCKLES)

Theo, restaurant-worthy,

you know, top-7-worthy,

you know, finale-worthy.

It's a perfect plate of food.

So well done, man, like,
honestly, well done.

Thank you very much. Thanks.
Yeah!

Whoo!

(SIGHS HAPPILY)

Next up, Cath.

Whoo!
Go, Cath.

CONTESTANTS: Go, Cath.

So disappointed with the jus,

but I'm hoping all the flavours
in my dish

keep me out of that bottom three
today.

Cath, what did you make us?

So, lamb with a sherry jus

and sugar snap peas.

(SUSPENSEFUL MUSIC)

Cath, the final dish,
is it what you imagined?

Uh...

Stream full episodes
of MasterChef Australia now

on 10 play.

Cath, what did you make us?

So, lamb with a sherry jus

and sugar snap peas.

The final dish,
is it what you imagined?

Uh...

No, not exactly.

I put so much love
and I was nurturing my jus,

and then I had balanced it,

and then I had it on the stovetop
and it was actually still on.

It's actually reduced more,
so I'm a bit disappointed.

Alright, let's have a taste.

ANDY: Cath...

..the lamb, it's nice,

the sugar snaps, yeah,

they're nice and sweet and textural
and delicious,

but the sauce,

it's not your best work.

No.
And...

Honestly, a dish like this
lives and dies by the sauce.

Yeah, yeah.

Unfortunately,
it's fallen really short,

and it could end you up
in trouble because of that.

Sure.

You're such a good cook, Cath,
and you understand good flavours.

Fresh sugar snap salad,
some raw, some blanched,

plenty of seasoning, really good.

And I think you managed to pull off
the hibachi really well.

You cooked it fantastically.

But I think a big part of it
is the jus.

Definitely not your best today.

(CLEARS THROAT) Which you know.

Yeah, OK. Thanks, guys.
JUDGES: Thanks, Cath.

All good. Thanks.

Oh! That's alright.

RUE: Sweetie.

Declan.

Let's go, mate.

Everything mystery box,
what have you got for us?

I've got a lamb rosetta
with some flaky bread

and a pork fat bacon parsley labneh.

Nice.

How do you think you went?

Look, I've...I've never done lamb
like that before,

but I sort of had an idea,

and, yeah, just wanted to

plate you guys up
a nice plate of food today.

Declan...

Flavours, absolutely fantastic.

The cook on the lamb, fantastic.

The construction in the way
you boned it out,

stuffed it and rolled it.

The stuffing itself also brilliant.

Pastry, brilliant.

It's delicious, it's flaky,
it's gorgeous.

Today you worked like a chef.

Your head in the game,

you knew exactly what you were
gonna do and you executed it.

Well done.
Thank you.

The lamb itself was beautiful.

You knew exactly what you were doing
down to how much care you took

to cook the lamb and rest it

so that it was perfectly tender
and beautiful.

Declan, I'm gonna give you
mad props, mate.

That is not easy, the lamb rosetta,
to get right,

as an amateur cook,

and you've done that really,
really well.

Thank you.

So it's like all of the practice
and all of the learning

that you...that you've been doing

over the last X amount of time

has just led to this kind of
perfection in technique.

Take confidence, mate.
It's a good plate of food.

Well done, mate.
Thank you.

Whoo!

Thanks, Brenty.

Next up, Rhiannon.

(APPLAUSE)

RHIANNON: I've made lamb empanadas
with a bacon relish.

The empanada pastry is epic.

Just have a look at how beautiful
the pastry is.

Fantastic work.

That's gold.

Next up, Malissa.

MALISSA: I've made a lamb
spring salad with a labneh puree.

ANDY: Perfectly cooked lamb
that was beautifully seasoned.

The fresh sugar snaps, like,
it's all going on.

It's just so much whipped labneh,

and it just throws all the hard work
just in the bin.

Because it is so thick and rich
and sour,

it's too much of that for the
amount of lamb that's on the plate,

and you lose the sweetness
of the peas

and even the saltiness in the bacon.

Damn!
Good luck.

Thanks, Malissa.

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

RUE: I am taking my dish
to the judges,

and it's a mixture of emotions.

I'm disappointed.

Feeling like I haven't done enough.

Whew.

Rue, what did you make us today?

So, I made a pan-seared lamb loin

with labneh, sugar snap peas

and a fenugreek pan sauce.

Now, Rue, I'm sensing
a little bit of self-doubt.

Little bit of self-doubt.
Yeah, well, this little.

Talk to me.

When I started cooking,
I was just, like,

really second-guessing
everything I was going,

and when I tasted it all together,

eventually, I was like,
"The flavours are sort of there,"

but I could have done better.

Rue.

We love having you here. Don't
shoot yourself in your foot, OK?

Yeah.

(EXHALES)

Rue...

The sauce is unbalanced,
it's very bitter.

And, of course, we need bitterness,

but not quite as much as that.

Definitely not your best today.

Absolutely.

Yeah, Rue, I've got to agree,

like, I think if you had
just belief in the dish,

it would have been better.

Yeah.
Um, sure the lamb is cooked nicely.

The sugar snaps are great.

I just want something
more interesting,

and it could have been that sauce

if you just knew how to get it
to where it needed to be

to complement the dish.

And it's not because of your skill.
It's all up here.

Absolutely.

Rue, you are a brilliant person
with a beautiful heart

who creates wonderful things
on the plate

when she believes in herself.

This is the space
that you thrive in.

This one.
Yeah. Yeah.

Bring us back to what makes you
happy on this plate.

Yeah, thank you, guys.
JUDGES: Thanks, Rue.

Next up, Brent.

BRENT: I'm definitely feeling
the nerves.

I'm just looking at the koftas
and I'm just telling them,

"Don't be dry." (LAUGHS)

Just be perfectly cooked.

And, yeah, if that's the case,

then we'll be...
we'll be cheering, I reckon.

So you've got lamb koftas,

labneh, and then you've got
a reduced sherry glaze,

and some little garlic pancakes.

You happy with the idea?

Yeah, happy with the idea.

The ingredients,
they all sort of just, like...

Spoke to you.

Yeah, they spoke to me, and...
What were they saying?

They were saying, like,
"Put me with a stick of lamb."

OK. (LAUGHS)
(LAUGHS)

Yeah.

I actually think
it's a really fun mystery box.

It's almost like you open the fridge
and you've got a few things left.

Yeah, you've just got to use it all.
But you've got to use it all, yeah.

Well, it looks pretty happy.
I hope it looks up to the vision.

(SUSPENSEFUL MUSIC)

Yes, please.
Thought you might.

Um, perfect.

I mean, really perfect.

Coming to your bench
and seeing your mince, I...

I've made enough farces in my life
to look at it

and go, "There is enough fat
in that."

We were excited
from the second I've seen it.

But then when you started putting
that lacquer on it,

on the hibachi, and I've seen you
just brushing it on,

I'm like, "Oh, get after it.
Just get after it."

Look at it.

It just makes something
that is good even better.

And that's what you did.

And then the labneh,
just enough garlic in there.

Like, Farmer Nick
would be loving this.

Like, he would be smashing
a couple of these, no doubt,

and feeling very proud that he'd
picked the variety of garlic

and this is what
it was being used for,

because it's pleasing
to so many people, mate.

Cook after cook, you're showing us
how good you are at flavour.

It's impressive stuff, mate.

Well done.

Brent, the kofta,
it's beautifully done.

It has a really wonderfully tender
texture to it.

This is wonderfully
considerate food.

This is your food.

And if I were you, I'd be
pretty bloody happy about it.

Thanks, Mel.

Brent, I could tell
that this was gonna be good.

Lamb, right amount of fat content,
right amount of seasoning.

It was interesting.

And then that little
sugar snap pea salsa over the top,

it looked epic,

but it packed a punch,
it gave texture, brightness,

but you're just so at peace with
the cook that you are at the moment,

and it's really showing.

Thanks, guys.

Good job, brother.

How good!

Today you had to bring us a dish
with the whole shebang.

And two of your brought us
everything we could possibly want.

Theo and Brent...

Whoo, dishes like those,

you are well on your way
to finals week.

Gents, well done.

It's clear that cooking
within the limitations

of the everything box
did stump a few of you today.

If I call your name, you are cooking
in tomorrow's Pressure Test.

Rue.

Cath.

The cook of the final dish going
into tomorrow's Pressure Test...

..Malissa.

Rue, Cath, Melissa,
with top 6 on the line,

the only things that stands
in the way

is tomorrow's Pressure Test.

And I'm telling you,
it's a tough one.

So make sure you get
plenty of rest tonight.

You are going to need all of your
energy and your wits about you

to conquer.

We'll see you then.

'Bye.
Well done, guys.

(INDISTINCT CHATTER)

At least you've got a pin.
(LAUGHS)

And if you need to play it,
you'll be able to play that pin.

NARRATOR: Tomorrow night
on MasterChef Australia...

The legendary Clare Smyth!

(ALL CHEER)

..our cooks have their work
cut out for them.

When you set a Pressure Test,

it is going to
come with

a three-star level
of skill attached.

Because what's under
that cloche...

(CATH GASPS)

MALISSA: Oh, wow.

..is about to
blow their minds.

Oh, my God.

I'm so emotional.

That is so beautiful.

Captions by Red Bee Media