All language subtitles for MasterChef.Australia.S15E41.1080p.HDTV.H264-CBFM

NARRATOR: Previously on
MasterChef Australia...

..the darling of desserts
brought a doozy of an elimination.

This is your pantry...

..for both rounds.

(GASPS)
And...

..Brent played his pin early...

I'm playing the pin.

Brent's played his pin,
ladies and gentlemen.

..so the others pulled out
all the stops.

Hot tray!

I am frantic, but I am giving this
everything I've got.

(DECLAN SIGHS) If I'm going home,
I wanna go home on a bang.

JOCK: It ticked
all the boxes for me.

MELISSA: That was a delicious plate
of food.

KIRSTEN: I loved every aspect of
what you created.

Amazing.

But we had to say farewell
to Malissa.

MALISSA: I've made the top 6
and I'm gonna walk away with that.

I feel so proud of
the person I've become.

Love you!

Tonight,

our top 5 are tantalisingly close
to the finish line.

THEO: My eyes are on the prize,
for sure.

Could this mystery box
lead to their immunity?

(JOYOUS MUSIC)

THEO: Top 5!

Can you believe it?

We made it through!
RHIANNON: Oh, man.

Honestly just...crazy.
I know.

RHIANNON: Here we go!

(ALL CHEER)

THEO: Oh!

They're the bonny top 5!

Pick a box!

Morning, everyone!

ALL: Morning!

There's only five of you left,
so you know what that means.

You're the top 5 of MasterChef 2023!

(ALL CHEER)

And the good news keeps coming.

Ooh!

If you cook one of the best dishes
over the next three days...

..you win a spot straight into
Thursday's Immunity Challenge,

where one of you will
become the first contestant

into Finals Week!

Oooh!
Oh, whoa!

Yes!

Now we're talking, eh?
What about you, Theo?

Grin from ear to ear.

Mate, I'm pumped.

I'm raring to go.

I wanna get that finals position
locked in straightaway.

And, Rhiannon,
all the way up the back there.

You're stoked, aren't ya?
Mate, I'm so stoked.

How do you feel, though? Top 5.

Do you reckon you can go
all the way?

Yeah, bloody oath. Like,
I'm proper competitive, you know?

So my gloves are off
and I'm, like, ready to rumble.

Well, let's rumble.

(LAUGHS)

Let's talk about the little
mystery box in front of you.

I'm just gonna let it do
all the talking.

You can lift your lids now.

Oh!

Ah!

Ooh!

THEO: I lift the lid
of the mystery box

and I see gardening equipment
and some tomatoes.

What have we got here, eh?

You'll notice there's some gloves,
some secateurs, a trowel

in each box.

Today, we want you to put these tools
to good use.

Roll up your sleeves,
because in this cook,

you'll be utilising
the beautiful MasterChef garden.

The MasterChef garden is
an absolute blessing.

Such fresh ingredients
literally on the doorstep.

So we want you to use
at least two ingredients

from out in the garden
in a delicious dish today.

As well as the garden ingredients,

we got a little surprise
in the box there for you -

some fresh Perino tomatoes to use
in your dish.

OK, here are the rules.

We're giving you 60 minutes.

The regular pantry is open.

So there's nothing stopping you from

knocking it out of the garden today.

(WHISPERS) Yes!

Go wild.

Are you ready to get
your hands dirty?

CATH: Yes.

Yep.

Good, because your time starts now.

(JUDGES CLAP)

(EXCITING MUSIC)

RHIANNON: Whoo!
Here we go!

Let's go, girlfriend!
Let's go.

I never thought I would be top 5

and, you know, the closer you get,
the more hungrier you get.

Now competitive Rhiannon
is coming out.

It's, like, game on.

I'm very excited today.

What are we picking, ladies?

Well, I'm doing, like,
a roasted eggplant base.

And then I'm gonna do
a hibachi snapper.

Yeah.

And then I'm going to do
a tomato-and-roasted-eggplant

sort of dressing.

Nice!
Yeah.

The only fish I've cooked in this
kitchen is with Josh Niland.

I got a high-five off him.

But that's it.

So this is the only time
I've cooked fish on my own.

I'm totally hoping to show
the judges that I deserve the spot

in the top 5.

Today's the day! Pull it out.

We got 60 minutes, you know?
Make it happen!

I want the dish to have a beautiful
smoky flavour so, you know what?

I'm gonna push my comfort zone.

I'm gonna use the hibachi.

No, I haven't used the hibachi much
and I'm a little bit scared of it.

But I thought, "You know what? I'm
ready to give it a red-hot crack."

(CHUCKLES NERVOUSLY)

MELISSA: What are you doing, Cath?

I'm gonna do a summer lasagne.
Oh!

How would you define
a summer lasagne?

So it's gonna be an open lasagne.

Some roasted tomatoes,
grilled zucchini,

some, um, ricotta.

Liking what I'm seeing.
OK.

I'm just going out
to get, um, garlic.

Go and do it!

(MUTTERS) Garlic, garlic, garlic!

Love this mystery box.
Absolutely love this mystery box.

Any time the contestants
have free rein at the garden

and they HAVE to use it,

I think is a good challenge -

and I hope they use it
to their advantage today.

For me, I'd wanna try
and stick out from the crowd.

There's plenty of stuff out there.
Plenty of stuff.

But, you know, tomatoes are
in the mystery box.

What's your favourite tomato combo?

Uh, tomato and burrata. Classico.

Done. You?
Nice.

Uh, chilli lemon crab.
Yum!

For me, tomato and black pepper.

You know, and then
you can just centre the dish

around those two big flavours.

It is every cook and chef's dream

to have that kind of garden
to draw on -

whatever is in season,
whatever is just smelling good,

looking great,

and they can integrate that
into their dish today

hopefully for the best dish
of the day.

THEO: Let's go.

Let's go!
Oh, how good is it out here?

Mate, it's beautiful!

Oop!

Walking into the MasterChef garden,

I can smell beautiful aromas
from the herbs.

I've got so many ideas in my head,

but it just keeps pointing me
in one direction.

I've wanted to do this
since the start of the competition.

And today's challenge,
it's all about the garden,

so now's the perfect time
to bring this dish out.

Oh! What a day!
Oh!

Look at this!

Beautiful!

How nice is it out here?

What are you thinking, mate?

Look, I wanna use
the really nice herbs

in dolmades.

Ooh!
I love dolmades.

My mum's recipe.
Yep.

What's in your mum's version of
dolmades that makes them so good?

Uh, I don't know actually
if it's anything different.

I think it's a lot of love in there,
that's for sure.

Um, loads of mint, loads of thyme.

Those things are what
make them the best

and I think I can do that today.

Amazing. I'm looking forward to that.

Are you serving them
with anything or...

Yeah, I'll make a dip with it too,
I think,

and a tzatziki,
'cause it goes really well.

So good. Mate, I'm excited.
Thanks, mate.

So dolmades are stuffed vine leaves

normally with rice and herbs.

And you can get good ones in a can,

but the ones that are homemade
by yiayias

and by, you know, my mum
and things like that just...

It's another world.

I really need to push hard today.

This dish means a lot to me
and a lot to my family.

I'm fighting super hard for
that first-class ticket

into Finals Week.

I want it so bad, so my eyes
are on the prize for sure.

I need to really be aware that

I need these dolmades
to cook for a long time.

Usually we would take anywhere
between two hours and three hours

to perfect the filling
of the dolmades.

We would let them simmer away
for 45 minutes, an hour.

And today I've got 60 minutes.

So I need to really work fast.

I don't love working fast as it is.
I'm kind of a cruiser.

And so I'm hoping that
I can pull it off.

More lemon.

Alright.

Beautiful day!

Feeling really good
about today's challenge.

You know, open pantry, open garden.

It's a pretty awesome day.

Alright, alright.

I see the big banana tree.

Yeah. They're looking good.

So I'm thinking, "Beautiful. I can
serve my dish on the banana leaf

"or steam some kind of fish
on the leaf."

Would you look at this?

I see all the beautiful red chillies
just light up.

They look like they're
ready to harvest,

so I get my hands on
a bunch of chillies.

JOCK: What have you got there?

I got some chillies
and some banana leaves.

Have you tried
one of those chillies?

Yeah. They're not very spicy.
The seeds are.

Did you have a little bite?
Yeah, I did.

I had a little nibble.
Eat a whole one.

No, I can't do that.
Why?

Well, if there's money involved,
I might.

Go on, then. 20 bucks.
(LAUGHS)

Why don't YOU eat a chilli, Jock?

Why don't WE eat a chilli together?

Nuh.
Come on, let's go.

Nuh, been there, done that.

Come on!
Not happening.

Nuh. Nuh.

Look, I'll give us
a little small one each.

Nuh, I'm not doing it.
Why?

I'm just... I'm just gonna exit.

(LAUGHS)

Everything's sort of on track.

So good.

This...is gonna be epic!

DECLAN: This stage
in the competition,

you go hard or you go home,
pretty much.

I'm gonna be going as hard as I can.

So today I'm doing my take on
a traditional Thai dish,

pla tod kamin, which is
a turmeric-and-garlic fried fish.

There was these beautiful
dinner-plate-sized snappers

in the pantry.

I'm gonna be serving it
on my banana leaf.

I'm gonna be chucking some chillies
from the garden

in that turmeric-garlic marinade

and it's gonna have a beautiful

tomato-Thai-basil vinaigrette
over the top.

You know, I never thought
I'd make it this far.

So I've just gotta keep motoring

and yeah, just give it my best.

ANDY: We want a plate full of
garden goodness.

45 minutes to go.

(JUDGES CLAP)

BRENT: It's a white-apron day.
I'm feeling good.

As sad as it was
departing the immunity pin,

it got me to top 5.

This is as far as I have been
in this competition.

And I need to prove to myself
that I deserve to be here.

So I wanna win today

because that gets me into
the immunity cook-off

and the chance to get into top 4.

It's gonna be a race to the finish.

It's time to unleash
the secret weapon.

Today I'm doing pork belly
on a skewer.

It's gonna be pressure-cooked first,
then finished on the hibachi.

A sweet adobo sauce.

We've got corn and fennel
underneath that.

And a really refreshing salsa on top.

and a pinakurat, which is
a coconut spiced vinegar.

So this dish I've been
working on for a bit.

It's like my little baby.

You know, I'm trying to hang onto it

because I know it's
really, really yummy.

And I think today, with using
two ingredients from the garden,

it's gonna marry up perfect
for this dish.

Alright.

The chillies - I've been seeing 'em
every morning as I'm walking in.

They're red, they're ripe,
they're ready to go.

Look at these beautiful chillies.
Whoo!

They're going into the coconut
vinegar, which spices it up.

Betel leaf's going in with
the Perino tomatoes, a salsa.

And the finger lime on top.
Beautiful.

Alright, let's go.

I wanna win this today.

So it's time to take it up
another level.

I'm really excited
about this challenge.

Ooh! Nice!

Today I'm going to be making
a summer lasagne.

It's good? Happy?

It's gonna be a real push
to do it in 60 minutes.

So I'm using those
beautiful tomatoes,

gonna pick that beautiful
fresh parsley and basil.

(WHISPERS) OK.

What more could you need?

There's a lot going on in this dish.

I'm just worrying about
getting it done.

I've got 40 minutes to go.

I just need to get moving.

Whoo! Lasagne in an hour!

I've got my ricotta on.

I've got my pasta resting.

I've had my tomato roasting.

I've just put those tomatoes infusing
and some garlic from the garden.

I think I have to be mindful today

about doing so many elements -

especially that ricotta.

Come on. Come on.

It's not your usual lasagne

where you have that bechamel sauce.

Just relax. Relax.

You can do this.

The ricotta is replacing
that creamy element,

so it's very important to have this
as part of the dish.

Hopefully in this time frame,
I can get it done

and get it done to a standard that
deserves it to be the winning dish.

Let's go.

Parsley? (SNAPS FINGERS)

So with my dish today I'm gonna be
dicing the tomatoes

and serving that with my Thai basil
that I've picked from the garden.

My marinade from the fish -

I'm incorporating my chillies
from the garden.

Lots of chillies going in there.
I love a bit of chilli.

They're going in with
turmeric and garlic.

I'm gonna marinate the fish in that.

This is just gonna give it
that Thai flavour.

And I'm just gonna let it sit
and marinate

before cooking it.

OK. Alright, hang on a sec.
I've just gotta make sure...

RHIANNON: Fire, fire, fire today.

I love fire, and I'm, like,
if you've got it, play with it!

(LAUGHS)

They're gonna be nice and smoky.

Rhiannon.
G'day, Andy.

Lot of charry-charry, smoky-smoky...

Smoky-smoky, charry-charry, yes.
What's going on? What's the dish?

I'm doing, like, a chunky eggplant
Thai-style relish...

OK.

..with a beautiful tomato
and eggplant dressing

with hibachi-fried snapper.

Hibachi-fried snapper.
Yeah.

Like whole fish or...
Just a fillet.

Just a fillet.
Yep.

I'm just trying to think a little
bit more cleanly than I normally do.

If you know what I mean.

Like, just have
a beautiful eggplant relish,

a beautiful piece of snapper
and a beautiful dressing.

Where does the texture come in?

Any texture going on?

You need to think about
some sort of garnish.

It sounds creative,
the two relishes.

I'd try and match the creativity
with a garnish.

OK.

And I think everything's
looking quite dark.

True.

I think two things. Texture.
Yep.

And then also colour.
OK.

They're the two things
that you need to think about.

Maybe you can combine 'em.
Yes.

Thanks, Andy.

So let's just have a think
outside the box.

I need to sort of think about
a crispy element.

So, yeah, I'm kind of trying to...

..have a little think
while I'm playing.

I'm gonna do this.
Hang on, you can wait for that.

I just want this done first, OK?

How ya goin'?
Hey. How you goin'?

Yeah, not bad!

Alright, we've all had
a little look around.

Who did you see?
I went to Rhiannon.

It seems like a good idea and I
trust her to make the flavours kick.

It's a hibachi piece of snapper.

Then she's got some charred eggplant

which she's going to make
into some relish.

I was, like, "Where's
the rest of the dish?

"Where's the texture?
Where's the colour?"

So she's now thinking,
"How can I get that into the dish?"

'Cause it just sounds like
fish and two...

Components. Right.
Accompaniments. Yeah.

Cath is doing
an open summer lasagne.

So there's a pangrattato,
there's ricotta that she's making.

She seems solid on the idea,

not solid on how much time
she has left.

What I can feel is Finals Week.

You know, they're ramping it up.

They know that they only
need to cook

a handful of absolute crackers
and they are into the grand finale.

So I think we're on
the home stretch now.

Yeah.
Sounds good.

Here we go.

Let's go, let's go,
let's go, let's go.

We can do this.

Now is not the time to be in the
weeds. You have 30 minutes left!

ANDY: Let's go, top 5!

Did that just happen?

I'm really making a mess today.

Come on, sweetie.
You can do this, love.

I am running out of time

and I need to roll these dolmades.

In the filling,
I've got my onions, rice,

my beautiful Perino tomatoes,

thyme, oregano, mint.

But I've got 30 minutes to go

and I haven't even
put my dolmades on.

And they need way longer than that
to cook.

I get it on...quick sticks.

I have to push on,
get 'em in the pot.

Who knows - maybe I've got
a stroke of luck

and they cook in 30 minutes time.

My mum's dolmades,

what it showcases is the herbs.

And that's what I love about it.

Hopefully do her justice

because she would love that -
I know she would.

This dish, it's really something
that's close to my heart.

My mum showed me how to cook them

and my yiayia showed her
how to cook them.

When my...my yiayia was sick,

there were some recipes we said,

"We've gotta get this
written down now

"before Yiayia passes away."

Because these are things
that I wanna learn

and I wanna teach my children.

They're so important for our culture
and for everyone.

I mean, you wanna be able to taste
the old traditions

of every single country.

This is something that should be
important to everyone.

You know, with, like, 30 minutes,

pushing it.

I've really gotta motor.

Oh!
I don't have much time.

Probably running on adrenaline,
so full speed ahead.

I'm just cutting up the Perino
tomatoes to go in the little salsa.

The herbs are going in there too.

Ooh, yeah!

I've got the pork
in the pressure cooker.

Then you've gotta get it
onto the hibachi.

I've gotta get the sauce reducing.
I've gotta glaze it.

There's so many things to do.

(STEAM HISSES)

My mind right now, it's racing

because I've picked a dish I know
it takes at least 60 minutes to do.

Tell you what,
big rig's struggling a bit.

I need to be, like, laser-focused.

Brent...
Yup.

How is it going?
Yeah, good.

Pork looks good.

OK. So what needs to happen now?

Reduce sauce into glaze?
Yeah. I am gonna be...

Are you gonna get it done?
Yeah, I'm gonna.

Definitely.
I mean, you're so close now.

It's gonna come down to the last 15.

So I think just hold onto the bull
with both horns

and just finish this dish.

Make it the most delicious thing

you could possibly offer us today.

Awesome. Thanks, Mel. Thank you.

I wanna win this today.

I wanna get into that
immunity cook-off.

I came back to prove to myself
that I can go the whole way.

Just try to be focused,

don't let the nerves
get the better of me.

It's just about making smart moves,
smart decisions...

..and just keeping
the mind calm, baby.

So that's what I'm gonna do.

Cath.
Hi!

How you doing?
I'm good!

Open lasagne, I hear.
Yeah, Jock!

I'm doing beautiful fresh tomatoes.
I've got some ricotta there.

And just having
a little open lasagne.

How are you doing the tomatoes...

So, look, I've roasted them and then
I'm gonna have some fresh as well.

So a bit of a mix. Multi-texture.
Yeah! Yeah, yeah.

Multi-depth of flavour.
Yep. Yep.

Yeah, yep. Just done that.
I'm just gonna...

I just need a little bit.

Oh, ooh! Oh, oh, ooh!

That doesn't look as if
it's worked out well.

I can't believe it.

Something's not right
with the ricotta.

Oh, my God!

JOCK: That doesn't look as if
it's worked out well.

CATH: I'm really nervous right now

because something's not right
with the ricotta.

There's not a lot that separated.
There's a lot of milk.

But there's not a lot of ricotta.

Yep. I'll get enough out, though,
Jock, I know.

Alright.
Yep.

Just keep an eye on your time, Cath.

Less than 20 minutes.
Yep.

Yeah?
Yep.

Come on, Cath.
Yep.

Come on, sweetie pie.

Just need a little bit there.

I have to make a decision right now.

I actually run back into the pantry

and I check to see whether
we've got some store ricotta...

Oh! Ricotta!

..to add to the ricotta I've made.

(SIGHS)

Right, you can do this.

Fingers crossed that
it'll get me through today.

(SIGHS) OK. Take a deep breath.

Oh, my God, oh, my God.

Bit of fishy business
going on over here.

Mate, what are you doing?

I'm doing a dish called pla tod kamin

and it's like a turmeric-and-garlic
fried fish.

I'm doing two different
sort of elements to it.

Steaming the body of the fish

and I'm just going full-bore fry
on the head and wings.

Looking for that spot
in the Immunity Challenge, yeah?

Yeah, bloody oath
I'm looking for that spot!

Well, mate, only the best dish

will make it through to that
Immunity Challenge.

So give it your best, eh?

Alright, thank you.
Good luck, mate.

Alright.

It is so easy to overcook or
undercook a fish in the steam basket

but today I know exactly
what to look for in the fish.

Ahh!

And I just want that
beautiful, tender flesh

to fall straight off
when the judges are eating it.

I have to nail it.

Top 5 - we all should be able
to nail the cook on a fish.

OK, crispy, yeah.

Fresh element, fresh element...

So I've finished the eggplant mix.

I'm thinking eggplant on the bottom,
fish on the top...

Mmm!

..and put the salsa around that.

But I still need to put
something crunchy in it.

And I see some beautiful radishes.

Gotcha!

That's what I'm gonna use.

You know what? I saw these bad boys.

Beautiful pickled radish.

That'll be my crunch.

I'll pickle it -
it'll give my acidity.

So I thought,
"That's where I'm gonna go."

Feeling really good with this cook

but I look up and it's, like,
time is ticking away.

I gotta get onto the fish!

Like, this is gonna be
on top of my dish!

I haven't even started filleting it.

I've still gotta cook it.

(DRAMATIC MUSIC)

So now I've rolled all my dolmades.

I have to really just
cross everything

that I can -

maybe we'll do one of them too! -

and hope that they cook in time.

But I need to move on.

I need to make a bright,
beautiful tzatziki.

Who would have thought -
dolmades and tzatziki!

Classic combo.

The best thing in the world, really.

So, yeah, I gotta get it right.

This is my mum's recipe.
I can't make a mistake with this one.

It's so nice, a good accompaniment
for these dolmades.

It's just gonna lift it.

A bit of brightness. Beautiful thing.

I taste my tzatziki
and it's just like my mum's.

Oh, man. So good!

I am super happy with that.

I know that I'm gonna be cutting it
fine with the dolmades,

but this tzatziki is a winner -
I know that.

Now I have to pray to the Greek gods

that my dolmades will cook in time.

(PROCESSOR WHIRRS)

I hope you've taken what's out there

and you're gonna celebrate it
in here.

10 minutes to go.
ANDY: 10 minutes!

So I've really applied the pressure
to myself today.

How's it looking, Brent?

Yeah, it's coming there.
Coming there.

I need to get this sauce reduced,
balanced, into almost a glaze.

Tell you what -
getting real worried now.

There's not much time left.

It's gonna be so close.

My mind's doing the calculations of
how long things are gonna take.

And it is not gonna reduce with
this amount of liquid in the pan.

Running out of time.

I've just made a call.
I'm gonna pour half into a bowl.

Keep reducing, keep balancing.

I will go right down
to the last minute.

Five minutes, crew! Come on!

Come on, let's go!
MELISSA: Whoo-hoo! Come on!

Oh, man. I'm going insane.

Five minutes to go.
Fish goes on the hibachi.

It's been heating for a while.

Oh, my God! This is so hot!

Oh, man...

This is cooking way faster.
I'm not ready!

This is, like,
"Aah! What's happening?"

Oh, dear. The fish stuck.

Shit.

I'm panicking
and I'm trying to lift it

and the skin's sticking
and it's looking terrible.

What am I gonna do?

Bloody hell. What a mess.

I get the nice fillet off
and it looks destroyed.

Far out.

Oh, man. The fish stuck.

Just not happy with how it looks.

So I'm just gonna try
a couple of little pieces

just to try and make it look
as good as I can.

I've got two more pieces -
put them on quickly

and hope they look a bit better
than my first piece.

I don't know -
this is not what I envisioned

at the very beginning of the cook.

It's not where I wanna be.

Um...

I'm, like, a bit...

..a little bit worried.

We hope we dig your dishes.

Three minutes to go!

Come on, push, push!

Finally the sauce is reduced.
It's balanced, it's perfect.

Plating it up, it's what I wanted.

That corn and fennel on the bottom.

Then the pork goes on top.

Salsa on top of that.

And then when you pour
this adobo sauce,

it just drowns the corn and fennel

and then that's
what you're scooping up.

This is the dish I've been working on

and hopefully the judges like it.

Dig deep, everybody.
Two minutes to go. Come on!

(JUDGES CLAP)

How long?

(WHISPERS) Alright, alright.

Yeah, the nerves
are starting to kick in

because there is so much riding on
the cook of this fish.

If this fish is cooked
inconsistently...

..I'm gonna have no chance

at landing myself for a spot
in that immunity cook.

Can I just pinch some of
your spoons there?

Yeah.
Just take 'em all!

(CHUCKLES)
Just take them all.

So my ricotta, I'm just
trying to balance it out.

The texture's probably not as creamy
as I would have liked.

That's done. That's done.

But I'm happy with my pasta.

Oh, mate, I'm pushing it.

I need to plate this up. So...

I've featured those beautiful
Perino tomatoes

roasted and fresh.

So I think the flavour altogether

will be beautiful.

One minute to go!

(CHUCKLES)

Was that it, was it?

Come on, Andy.
Put your back into it, mate.

(SHOUTS) One minute to go!
MELISSA: Whoo!

(LAUGHS)

So the dolmades have been cooking
for about 30 minutes.

There's no time left.

I have to taste
one of these dolmades.

Cut into it, I take a bite...

..and my heart sinks.

The flavours are there,

it's just not exactly
where it needs to be.

So the only thing I can do now
is plate up.

And I'm definitely thinking
about presentation.

So I'm gonna use the props
from the mystery box.

I'm gonna use that trowel.
I'm gonna sit my dolmades on it.

And that's how I'm gonna plate up
and I think it's gonna look amazing.

(BOOMS) 30 seconds!

(JUDGES CLAP)

(MOMENTOUS MUSIC)

Time's running out.

Everything's just...rush
at this point.

Put radishes on top.
Hide those pieces of fish.

Let's put the beautiful salsas
for some more colour.

And I'm thinking,
"Ugh, this looks terrible."

JUDGES: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

That's it!

Whoo!

Yes!

Well done, everybody.
Nice work.

Yes!

Good job.
You too, buddy.

I'm confident with all the elements.

Hopefully this is gonna be
my dish today.

For this challenge,
you had beautiful fresh tomatoes

and the bounty of the MasterChef
garden at your disposal.

We're looking for the best dish
to go into Thursday's Immunity.

And the first dish we'd like
to taste belongs to Brent.

(CONTESTANTS CLAP)

Walking the dish up to the judges,

I'm kinda scared, because

this is a dish I've been working on
for quite a while.

God, I hope it...hope it works!

Brent, what have you made us?

I've made pork belly, adobo sauce,

tomato betel leaf salsa,

and corn and fennel.

Please sauce.

Just remind us again - what did you
yank out of the garden?

Went and got finger lime,
betel leaf, red chillies.

Brent...

..that would probably have been

one of the best things
you've cooked in the kitchen.

Epic.

Because all the flavours are there.

Salsa with the corn and the fennel
is delicious,

is really, really, really great.

Brings a lot of flavour to the dish.

Beautiful flavour of the adobo.

It's humming through
just underneath that coconut.

I think it's cracking, mate.

(GROANS)

(LAUGHS)
This is where it's at.

Like, it's so bloody good, mate.

So delicious.

As far as the flavour goes, man,

that's a 10.

That is a flat-out 10.

I couldn't agree more.
Flavours - fantastic.

I like that the predominant flavours
coming out of this

are sweet, spicy and smoky

because I think you know
how to tame them

and how to bring them
into a beautiful shape,

because the flavour balance here was
really inspired cooking.

Well done.
Yeah, awesome. Thanks, Mel.

Well done, mate.
Thanks, guys.

Next up, Theo!

Oh, I feel deflated,
I feel disappointed.

I would have loved to have
served them my mum's dolmades.

I've let my mum down, my yiayia down.

It's a really horrible feeling.

NARRATOR: Get inspired by
our fabulous home cooks.

Stream full episodes of
MasterChef Australia now on 10 play.

Pretty obvious,
but what did you make?

THEO: Dolmades.

It's not exactly where
I wanted it to be,

so I'm a little bit disappointed
and angry at myself -

especially being my mum's dish,
so, yeah...

Theo.

You know exactly what
I'm about to say.

The rice isn't cooked.
Yeah.

And the vine leaves
haven't cooked down.

And they haven't
been able to take on

some of that beautiful tomato liquor
that was in the pot either.

'Cause the taste is beautiful.

It just needed more time, man.

I am gonna give you props
for your plating, though.

Like, great prop.

Something that looks fantastic.

You've gone to a little bit
of extra effort.

Produce comes out of the garden,
it tells a story.

It's really nice.

So thank you for going to the extra
effort of plating it up beautifully.

This plate of food is no
disparagement on your mum's recipe.

I can taste what
it might have been like

had you had an extra half an hour

to kind of let things meld
a little bit more.

The tzatziki was nice.

It had a really nice balance of
flavour to it.

Beautiful texture and just the right
balance of everything within there.

I know you're hard on yourself.
I'm not going to add to that at all.

Just as you continue
to survive in this place,

make smarter decisions
and you will stay longer.

Thanks, guys. Thanks.
Thanks, Theo.

Cath!

Cath, what did you make us?

This is my summer lasagne.

Roasted tomatoes with some
fresh tomatoes and basil,

ricotta and pasta.

Easy to see where you used
those beautiful tomatoes.

What did you use from the garden?

Uh, so I used some parsley and basil
and the garlic.

Cath.

My biggest problem with this
is the ricotta.

And I can see with
the perfect ricotta, actually,

that would have been
absolutely delicious.

You're so close with that.

It's a beautiful, summery,
garden-kinda dish.

And the star of the show
are the tomatoes.

I think it was THE correct dish
to do today, especially for you.

The ricotta just let you down there
a little bit.

Oh, Cath, this could have been
an absolute belter.

It was good, but it may not get you

the spot today that you need
in the Immunity.

Alright. Thanks, guys.
Thank you, Cath!

Thank you!

Thanks.

Good job, Cath.
That's alright.

It was awesome.

Rhiannon, let's go!

I'm taking my dish up
and I'm feeling really deflated.

The pressure got to me today.

Hey!

Looking at my plate and I'm, like...

My fish!

Like, I absolutely annihilated it.

(MUTTERS) Ooh, that
looks like raw fish.

So I'm kind of like, "Eeh..."

Hey, Rhiannon.
Hey.

How are ya?
Good.

I'm not feeling good.

How are you?
Very good. What'd you cook?

Snapper with eggplant
and a tomato-and-eggplant relish.

Is there any reason
you went for the snapper?

Oh, you know what?

Like, I've just been cooking a bit
of snapper and I just like it.

Right. OK, that's...
two great reasons.

(LAUGHS)

You can't argue with that logic!
No!

That's really, really sound.

How'd you go? 'Cause it was a bit of
a topsy-turvy cook for you.

Like, I went alright with, like,
the vegetable components.

It was just the fish.
I left it till too late.

I noticed!

You didn't even have the fish
on the hibachi

until, like, five minutes
until the cook was gonna end.

Yeah, I'm a bit devo about the fish.
Not gonna lie.

Mmm.

Is it raw?

It's raw.

Once again, I just, like,
let the time get away from me.

And I was probably too busy
with everything else

and then I just left it
way too late.

So, yeah, I'm really disappointed.

It is a missed opportunity.

Don't do that again.

(SIGHS) I know.

Good news is -
what colour's that apron?

White!
Yeah, baby!

That's bloody awesome news. (LAUGHS)

Thanks, Rhiannon.
Thank you, Rhiannon.

Thanks, guys.

Just gotta...pick up my game.

(SIGHS)

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

I'm looking at my dish
and I'm just so nervous about

the cook on the fish.

I only cooked one
and if this one's no good,

then it's not gonna be
a good day for me.

Hey! Chunky salsa, guys.

Declan, what have you made us?

Today I've made you my take on
a Thai pla tod kamin.

Fried fish with tomato, Thai basil
vinaigrette to go on top.

And what did you use from our
beautiful MasterChef garden?

Today I've used the banana leaf
which I'm serving it on,

chilli and the Thai basil.

Love that.

But this dish is really gonna be
about the cook on the fish.

Shall we?

Hmm. Interesting.

Hmm. Interesting.

(INHALES SHARPLY)

Declan.

Firstly, the cook on the fish is
outrageously good.

This is the food that you're good
at - you know, the stuff you wanna

put down in the middle of
your dinner table,

that's the stuff that
you just absolutely nail.

Perfect steam on it.

Serving it whole as well so you get
the flavour from the bones,

the moisture from the bones.

That's where it's at.
Thank you.

Declan, the evolution of your
cooking is very, very clear

and I'm very impressed with
what I see in front of me,

both on the plate
and the man himself.

Thank you.

I like that you gave us
two different cooking techniques

that allowed us to experience
the texture and the flavour of

the main part of the fish

and then the heads and the collars
deep-fried and beautifully marinated

in those aromats.

I think you did
a fantastic job today.

Thank you.

Mate, you nailed it.
Look at that. It's, like...

It's beautiful. And it's still
glossy, translucent, sexy.

So good.

And presentation - fantastic.

You know, you really thought about
how it was gonna come together.

The banana leaf on there.

You had a vision in your mind
how it would look

and when you do that from the start,

you end up putting up a dish
that looks a million bucks.

And it did. So well done today, mate.

Thanks, guys.
Nice one, Declan.

ANDY: Today we wanted to see you
celebrate the MasterChef garden

by putting freshness front and centre
on your plate.

We were looking for
the dish of the day

to send one of you straight through
to Thursday's Immunity Challenge.

So let's find out which of
the five of you came out on top.

There was definitely two stand-outs.

In a good way.

Declan is your name,

and today, fish was most certainly
your game.

It was perfectly cooked,
every part of it.

Brent.

The flavours of your dish
were 10 out of 10.

The salsa and that adobo sauce

were absolutely brilliant.

But...

..we settled on a thing
that we always come back to

before anything else.

Flavour.

Which means Brent,

you're the winner, mate.

Well done, buddy.

CATH: Eh? Whoo-hoo!

Congratulations!
Thank you.

The next time you cook, it will be
for a spot in Finals Week.

Ooh-hoo!

Not bad!

Not bad.

RHIANNON: Not bad at all.

For the rest of you, not to worry.

There are still two more spots up
for grabs in that Immunity Challenge.

Ahh!
Ooh!

So go home, get a good night's sleep.

'Bye!

Thanks! See ya! (LAUGHS)

NARRATOR: Tomorrow night
on MasterChef Australia,

they're off on a top 5 road trip.

THEO: This is incredible.
Just an epic, epic place to be.

First stop - the classic
MasterChef time auction.

20.
JOCK: 20 minutes?

Going once. Going twice.

Can they create
an amazing dish

with a limited pantry...

We're looking for
the top dish today.

DECLAN: Competitive
Declan has come out.

..and when their
time is going...

RHIANNON:
This is madness!

..going...

CATH:
Come on, come on.

..gone?

Captions by Red Bee Media