All language subtitles for Masterchef.Au.S17E45.1080p.WEB-DL.AAC2.0.H.264-WH

CALLUM: Good to be back.

ANDY: Morning, all!

She's a mystery box day.

Oh!
POH: Hey, Jamie.

Hey.

Wow. It feels really strange

to see only seven cooks
standing in front of us.

How's it feel?

Pretty wild.
Yeah. Strange.

SARAH: Small.

The seven of you got here
by narrowly escaping eliminations,

handling the heat in pressure tests

or by securing immunity
with outstanding dishes.

Every cook has led
to you being here today...

..ready to tackle
whatever comes next.

I have to say how proud I am.

How far you've come,
it's wonderful, it's fantastic.

But you cannot rest

because everything you do
from now on can only help you,

setting you up to
the glorious grand finale.

Righto, gang.

You are some of the best cooks
that this competition has ever seen,

and you got here
by thinking on your feet.

And that is exactly what you're
gonna have to do in this mystery box.

I'm surprised
you haven't smelt it already.

Oh.
SNEZ: What?

No?

Go on, lift your lids now.

(CONTESTANTS EXCLAIM)

That is garlic!

Garlic.

BEN: I love garlic.

It's garlic! Oh, my God.
I'm like, I want to sing.

I want to just bite into it now.

Snez, was that a victory clap?
Garlic?!

I mean, it's my favourite thing
in the world.

I have a massive love affair
with garlic.

And I really believe
that garlic can change any dish

from blah to wah.

This ingredient is the key
to unlocking

a whole new world of flavour.

Most cooks,
they can't imagine life without it.

And today we want seven dishes filled
with explosive garlic goodness.

But that is only half the challenge.

LAURA: What's this thing?

Ah!

What is that thing?

That little fun-size mystery box,
it holds a mini surprise...

..one that we think is
going to elevate your dish

just as much as garlic.

Whatever is under there must also be
used in the making of your dish.

And here's a bit of a curveball
for you.

You won't know what it is
until 30 minutes into the cook.

Wow.
SNEZ: That's hard.

DEPINDER: Oh, my gosh.

We are giving you 75 minutes.

The pantry and garden are open.

Your finished dish must include

both garlic and whatever's
under that mini mystery box.

You'll be happy to know,

today we're looking for
the top three dishes.

Here we go.

Cook one of those and you'll be
going into tomorrow's pressure test
for immunity.

Let's get into it.
Your time starts now.

Come on!

CALLUM: Everyone likes cooking
with garlic.

But what that means is everyone's
gonna be cooking good dishes today,

so it's going to be a high standard.

Cal, I'm definitely going to take
a few pinies.

But there's not only garlic
under this mystery box,

there's a tiny
little mystery box here

that literally could be anything.

It could be from Parmesan cheese
to soy sauce to chocolate,

who knows, and that's where
the real risk is today.

Strategy today is to have
a lot of options with the garlic

and be ready so that,
when this thing comes off,

I can pivot and make a dish
that's going to pop with it.

I'm just going to go for it
and hopefully come up with an idea

to use that ingredient
under that mystery box.

Hopefully it's not too crazy.

Guys, garlic, I mean,

can't live without it
in the kitchen.

This guy snacks on...

Mate, you literally eat garlic
for breakfast.

I know. (EXHALES SHARPLY)

Ugh!

I think I'm glad today
has a theme, garlic,

and it will be interesting to see
what they do with the garlic.

Yes, yes.
Yes.

SNEZ: Garlic.

Then we've got
that little mini mystery box

which they have to incorporate
whatever is under there

30 minutes into the cook,

so it's a bit of strategy.

Oh! Deary me.

I think
Laura's such an interesting one

because she was so close
to going home yesterday,

and we saw how emotional she was.

It made her realise you need
to take every opportunity

to not put yourself
in that situation.

Yeah, yeah.

And today is a cook
where you go for gold.

You want to be in that top three
so you can get a chance at immunity.

Strategy - cook something incredible

and add in
whatever this ingredient may be.

Today's a new day. Clean slate.
It's my third time around.

I know what it takes
to get to the end.

I need to make the smart decisions
in order to get there.

OK. Tell me what you're making
and what's your strategy?

Alright, so strategy is
go hard and heavy on the garlic.

That's going to come from
confit garlic flavour throughout.

So a really garlic-forward
bagna cauda,

a stuffed lamb saddle,

a really nice, like, little jus to
go with it.

So very French, very classic.

You're definitely leaning hard into
a specific dish here.

I think I'm good at pivoting.

I think I can make a good decision
under pressure.

So I think if I start building
the base of this dish really well,

then I can add something
30 minutes in.

Good luck.
Thank you.

Alright. I need to get my things on.

I've got two main components
I need to start early in this cook -

building that flavour in that jus,

but also prioritising
that lamb saddle.

I don't actually know
how long it's going to cook for,

but I want to wait until that
mini mystery box is revealed,

because if there is
an ingredient in there

I can highlight in that lamb,
that's what I want to do.

BEN: You're making more noise
chopping than Jamie.

(LAURA LAUGHS)

What was that?
Nothing!

She's chopping
louder than you do, man.

More aggressively as well?
Yeah, definitely.

SNEZ: I feel great, actually.

Seeing garlic, it's like everything
I ever wanted.

Growing up, actually,
my family had a garlic farm,

and we used to, like,
make the little plaits

and we would go to the market
and sell them.

This challenge is made for me,

and I cannot fail.

I cannot fail.

My mom is watching
and if she sees me fail on garlic,

she'll be like,
"Don't come back home."

My mom cooks everything with garlic

and this dish
is actually her dish today.

It's like a slow confit squid
with garlic.

So this is our Sunday day,
Sunday dish, pretty much.

This is a traditional dish.

Whoo!

To cook my squid,
I'm gonna start very hot,

quick sear to get a colour,

chuck in lots of garlic -
I mean a lot, a lot of garlic -

and deglaze with white wine
and lots of olive oil.

This is gonna be yum.

Then finish it off in the oven,
low and slow.

It cooks usually 45 minutes
to an hour,

until it's nice and tender
so you can eat it with the spoon.

OK. Bye-bye. Be good.

And we just eat all from one pan.
It's the best.

How long you put them in?

I cook them for, like,
roughly 45 minutes.

For the squid? Bloody hell.

That's a long time, no?
Yes. That's how my mum does it.

You'll be surprised.
I can't wait.

Trust me, Chef.
Honestly, I love to be surprised.

(LAUGHS)

I feel good, but I'm very worried
with that little mini mystery box.

What if it's something overpowering?

Let's get ready
for that shock surprise.

Hopefully I can come up with
a quick dish later.

Fingers crossed something
will work out.

We're 15 minutes away from revealing
what's under that mini mystery box,

which means you've got
one hour to go.

SOFIA: Come on, let's go!
Allez!

CALLUM: With an unknown ingredient
under this mystery box here,

you've got to have
a certain fluidity in your dish.

So my strategy today is
to cook a dish using chicken,

because it's a protein that suits
almost every kind of cuisine
in the world.

Hey, Callum.
Callum!

Hello, gang. How are you?
Ah, the beautiful mind.

What's going on with the strategy?

Uh... Well, I guess, for today,

because we've got
this secret ingredient,

we don't know what's going on here,

I want to do a dish
that's, um, loosey goosey enough

that whatever's under there is
going to seamlessly transition in.

When someone says Callum,

the words that come to mind
are not exactly 'loosey goosey'.

What's the loosey goosey?

So I'm going to do chicken,

the loosey goosiest protein
of them all.

Yep.

I'm going to make a garlic veloute,

which is happening here as well.

You've got that base,

you can sort of pivot
in lots of different directions

depending on
what the ingredient is.

Strategy 101 - tick.
Yeah.

I think you've left yourself
a lot of room to pivot.

Well done.
Thanks, gang.

SARAH: It's my third time
in this kitchen,

and I have a new goal this time.

When I walk out,

I want to be cooking dishes
that could be sitting on my menu

in my one-day-Michelin-star
restaurant.

And to get to that point,

the only way to do it is to
push myself outside my comfort zone.

Nobody got a Michelin star
by playing it safe.

Hey, Sarah.
Sarah!

Hi. How's it going?

Good. Straight into it.
What are you gonna cook?

Yes. So I'm making
a garlic snot block.

So...

What?!

Savoury. Savoury.

So, hold on, hold on, hold on.
So a snot block is a vanilla slice.

Yes.
An Aussie classic.

Yes. So I'm going to do a spin
on that.

Why are you looking at me like that?

I'm just trying to work this out.

How is this thing going to come out?

So, basically pastry...
OK.

..chicken jelly.

So I want to make a bit of
a chicken broth,

going to set that,

and then layer of pastry
and then garlic cream on top.

But, um, yeah, garlic heavy.

OK. Super interesting, Sarah.

Just hopefully the mini mystery box
doesn't ruin your plan.

I know, I know.
'Interesting' is a good word.

(ALL LAUGH)

My biggest concern is
this is very conceptual,

and I still don't know what's
underneath the mini mystery box...

There is no plan B at all.

..so it is a bit of a tightrope.

Whatever it is could definitely be
the make or break of my dish.

Today, I'm making my version
of a savoury vanilla slice

with garlic cream
and some beautiful pastry.

SNEZ: Sarah, did you say
you're making dessert

or did I just hear you...?

No. Not dessert.

(SNEZ LAUGHS)

I'm roasting my chicken bones
in the oven

because I have this idea to make it
into a sort of chicken jelly.

But I do not know what's under
this mini mystery box,

so creating a highly conceptual dish
is definitely a risk today.

You're allowed to
lift those mini mystery box lids

in five minutes.

It's coming!

So you love garlic, yeah?
Yep. I use it every day.

So I'm going to do like
a chilli garlic chicken curry

in...like, in Hindi it's called
lasooni murgh,

because 'lasan' means 'garlic'
and 'murgh' means 'chicken'.

You know what? They laugh at me
because I eat garlic raw...

So does my dad.
Can you say that again?

(LAUGHS)
Can you say that again?

Yeah, we should eat garlic raw,
everyone.

Garlic - I love garlic,
I use it all the time.

Um...

Just thinking about the best ways
I can make it feature heavily

in this dish,
so I've got a kind of dish in mind.

I'm gonna basically base it around
garlic and cauliflower puree

on the bottom.

I can then cook that with
various different proteins

that are quick cooking.

In the pantry,
there's some amazing stuff in there.

So I'm kind of going to decide that
once I get to that point,

but maybe fish, maybe quail, maybe...

I don't know.
We'll have to wait and see.

I'm ready to pivot hard
if I have to.

Just waiting to see what that is

so I can figure out
how I'm going to use it.

I mean, lemon or something
would be lovely, obviously, parsley,

but it's not going to be those,
is it? Let's face it.

SOFIA: Did you plan
to use that cauli

or did you just see the colour
and go, "How can I not?"

I saw it... Yeah, I'm gonna use it.

No, no, it's so beautiful.

I've never even seen one
like that before.

(GASPS)
I know, right.

Twisties!
Broccoli.
Twisties.

JAMIE: Hmm.

Today's mystery box is
all about garlic

and whatever is under
that mini mystery box.

I'm going 100% all-in

on making the dish
that I think works well with garlic.

The strategy is
cook something delicious.

I know that whatever's under there
is going to take

a little bit of creativity
to potentially pivot,

but I'm just going to concentrate
on making something tasty

and then we'll pivot if we need to.

I look back on the cook that I was
in season six,

and I was still sort of trying to
figure out who I was as a cook

and the kind of food
that I really loved cooking.

All this time later,

I feel very comfortable
in the kitchen,

and I think when you're comfortable
and you are relaxed,

you can think freely and really be
creative and push yourself.

Hi, Jamie.
Hello, Poh.

Back in the game today.
Back in the game.

Tell me what you're making,
and what's the strategy?

Start with these beautiful,
big, bold Spanish flavours,

hope for the best.

So I'm doing
a beautiful fillet of flathead.

Yeah.

And then I'm going to basically make
a mussel stock, reduce that.

Serve it with

a really heavy confit garlic
and nduja beurre blanc.

OK.

Um, the reason I'm using nduja,

and then I'll probably be pickling
the mussels,

is because
garlic's a beautiful flavour,

but you need big flavours
to allow to pump more into it.

Yes, yes, yes.

So I want to use as much garlic
as possible.

See what happens.
Sounds good.

Alright, good luck, Jamie.
Thank you.

Having to change everything on
the spot and make something work is

what you do every day
when you work in a kitchen.

Stuff goes wrong all the time.

You just have to
take everything on board

and then move forward.

Everybody's very excited by garlic

and there's definitely
some strategy going on.

So Callum's starting off
with quite neutral ingredients.

He's got a garlic veloute going.
He's got chicken going.

And he's essentially waiting to see
until we lift those mini lids

what the uh-uh is going to be.

Yeah, it seems to be
the two strategies.

SNEZ: Check up on this.

They're either going all-in and just
committing to a specific dish...

Oh, my God. It's so good.

..or they're kind of
hedging their bets.

But I... I'm a bit...

I'm not sure about the all-in thing.

I am too! Which is weird from you!

Weird from you!
Yeah, yeah. Weird. Weird.

Everyone, listen up.

It's been 30 minutes.

It's time to find out
what's under your mini mystery boxes.

You can lift your lids -
three, two, one, go!

SNEZ: What? Rosemary!

Thyme.

Argh! Chives!

What do you have?
Mint.

It's secateurs.

You've got to use those secateurs

to grab whatever ingredient
you've been assigned from the garden.

Ooh!

Use that ingredient in your dish.

We can work with coriander.

Now, they may be late additions,
but it shouldn't taste like it.

So good.

Start thinking, everyone.
You've got 45 minutes to go!

SARAH: Everyone has been given
a different herb,

and I got dill.

Oh, that smells delicious!

I think it goes so well
with these flavours,

but I want to take the time
to actually think about

how I'm going to incorporate this
into my savoury vanilla slice.

I really want
one of those top spots today.

Ooh.

I got thyme
as my mystery ingredient,

which is very lucky.

My plan today was to cook something
really neutral,

and I think that strategy
has paid off really well

because thyme works very well
with garlic,

works very well with chicken.

So the dish I'm going to make today

is a thyme and garlic
stuffed chicken.

I'm going to do it
with kohlrabi dumplings

and a garlic veloute.

So I'm going to use thyme
in with my garlic veloute.

I'm going to make
a little thyme oil as well.

So, yeah,

I'll be using garlic and thyme
both three ways each.

So I'm going to start
making my farce.

A farce is a minced mixture

made from
the leg of the drumstick meat

with lots of garlic and thyme,

and it's going to be stuffed
underneath the chicken skin,

so it's going to keep it nice

and kind of moist and tender
as it cooks.

So I can only hope
that I've got 'thyme' on my side.

(GUFFAWS)

So I got lemongrass under the box

and I'm actually stoked with it.

So I've marinated my chicken
in, like, a whole heap of garlic,

a little bit of ginger,

and I've just added some lemongrass.

I don't think
I'm going to change anything

because I think it fits perfectly
into the chicken.

I got mint. Uh...
Pleased with that?

Oh, I love mint, but, I mean,
it's, um...

With cauliflower?
How are you going to manage that?

The cauliflower is now going to be
a very small part of the dish.

Yeah.
Yeah. So I think...

It's a curried cauliflower,
so the flavours are gonna be there.

So mint goes with those flavours,
I think,

But I'm going to make
the mint higher

and leave the other flavours
on the bottom.

So this is going to be
pan-fried scallops

with curried cauliflower
and cucumber tomato mint salad.

It's not what I planned for
but I think I can work with it.

Freshness.
OK.

Yeah.
So the mint is welcome? OK.

Well, I mean, I've got no choice.
(LAUGHS)

I like that. Good spirit.

Very good spirit.
No point worrying about it.

No discriminations.

The biggest concern is
that the mint is prominent enough

and works with the rest of it.

SNEZ: I got rosemary. Um...

It's lovely.

I'm happy with it. I love rosemary.

I'm kind of happy,
but I'm not happy.

I'm really happy

'cause the flavour is lovely
with my dish,

but it's so strong.

This is my family recipe.

If I put too much rosemary,

you won't taste squid

or you won't taste
any garlic in there.

So I'm thinking,

how else can I incorporate
this rosemary?

So my strategy is

I'm gonna quickly whip up
some bread dough,

and I'm going to focus
on infusing rosemary

as much as I can into my bread.

Snez.
Yes.

Rosemary, how do you feel about that?
I'm pretty happy.

So I'm going to use it
mainly with my bread,

but I'm going to make it
rosemary and garlic.

It's going to be beautiful
for dipping those sauces.

Garlic, rosemary and squid
go together...

Yeah.
..it's just about how much.

How much. Yeah.
Good luck.

Just get that right.
Thank you.

All about balance, Snez.
Thank you.

Alright, guys,
you have 30 minutes to go.

Sick. Alright, let's go.

Oh, I'm feeling fabulous.

Chives are the perfect addition
to this dish.

I feel like someone
is watching over me today

and I'm a very, very happy lady.

I'm cooking a rolled lamb saddle,
masala jus, and bagna cauda.

OK. That was definitely good.

My strategy was to wait
until that mini mystery box

was revealed
before I stuff and roll the lamb.

This is the perfect flavour
that can get added into that dish.

Chives are currently cooking down

in that same pan
these Warrigal greens were.

I want to add the chives
into that stuffing

with those Warrigal greens
and some of that confit garlic.

So you're really infusing
all those flavours

throughout that lamb.

You're going to be on time, yeah?
Yes.

When are you going...?

When are you going to start
to cook it?

Hopefully in five minutes.
Yeah.

Hopefully.

I just need to get this filling done
and then we're on.

OK.

So yesterday I was in a black apron
with Alana in the bottom two.

I don't want to let myself
get into that position again.

So it's strive for immunity
every single week.

POH: Laura!
You're cutting it really fine, lady.

So fine.
Do you reckon you can do it?

Yep.
OK.

I know all the odds are against me.
OK.

I have to do it.

The only thing is,

I've never actually rolled a lamb
before like this.

And I don't actually know
how long it's going to cook for.

I know a regular rack of lamb,
for me,

could take about 20 minutes
in the oven.

I know I'm pushing it.

I just need a miracle
to pull this off.

Laura, you need to get that lamb
in the oven, lady.

Oh, my God.

Laura, you need to get that lamb
in the oven, lady.

Oh, my God.

I feel like you're literally
crossing your fingers

and hoping for a miracle right now.

Yeah, I think I'm striving

for the absolute unachievable
right now. But...

Do you have a plan B?

No.

No, not at all.

Even though this dish is all about
the garlic,

I'm pretty confident
with the chives.

I think that they sit
right in that lamb.

It's a perfect combination.

Lamb's in.

22 minutes to go,

my lamb has finally
gone into the oven

and I am pushing my timings.

I need to start making
this bagna cauda.

So a bagna cauda
is a traditional Italian sauce

that is comprised of anchovies,

confit garlic and butter

that you would usually
actually serve

with raw crudite vegetables.

But for me, anchovies and lamb
are just such good friends.

And if I can pull this off,

it's going to be
an absolute winning combination.

POH: You really
are leaning into last minute.

You are being
a bit of a daredevil today.

I know. I'm pulling a Poh.
Yeah, you are.

(LAUGHS)

Are you going to skip
your garlic today

'cause we're going to be having...?
Uh.

Or you just have the extra garlic?

I always have garlic,

so it doesn't matter
if it's extra or not.

It's never enough, so...
(LAUGHS)

Making a bit of a mess, aren't I?
How are you, Sarah?

Are you pleased with your dill,
yeah?

I am, but I'm just making
a bit of a mess,

but I am pleased.

I am so happy with dill.

I think it's going to elevate
the ingredients

that I'm already using
in my savoury vanilla slice.

So I'm going to make dill salt.

I'm going to add dill
through my chicken jelly

and make a dill oil as well.

I've got my pastry in the oven.

I've got my chicken ready to go.

I've made my garlic cream.

Cucumber, I've made
a little dill cucumber here,

which is going to go through
the chicken jelly,

which I'm going to set
into these moulds.

If I could win a top dish
on such an inventive dish,

that would mean the world to me.

I think that, for me,
this is why I'm back.

Can't wait to see
your crazy invention again.

Oh, my God.
(LAUGHS)

OK, so we've done the big reveal
of the mini mystery box,

and they've all had to go
to the garden

and harvest an ingredient.

Strategies, have they paid off?

Oh, Callum was licking his lips.

Yeah, he was stoked.
Licking his lips.

He got thyme.

CALLUM: All the 'thyme'
in the world, mate.

Snez got rosemary.

OK...

She's doing this squid dish,
and she's got confit garlic,

and she's just worried
that the flavours of rosemary

are going to be overpowering.

Yeah.
But that's with her.

If she backs herself,
she should nail it.

OK, let's see
how we're going to do the bread.

Alright, Laura. Worried.
She's doing bagna cauda.

She's doing lamb.
She's stuffed it with chives,

which is what her ingredient was.
What are you worried about?

She only just got the lamb
in the oven at under 25 minutes.

And she's... I think
she's just crossing her fingers.

I've got this.

We've talked about time
being the enemy of a lot of cooks,

but we've seen what can happen
in the last part of the cooks.

Somehow they get this done.

And these are like
some of the best cooks

that we've had in this kitchen,

so...we're excited.

Game on.
Yeah.

SARAH: This works...

I don't know.

JEAN-CHRISTOPHE: Holy moly!
12 minutes to go.

(ALL CHEERING)

Holy moly indeed!

I'm trying not to use rosemary
in too many things

'cause it's quite strong
and it can overpower a dish.

I'm going to use it
mainly in with my bread.

My bread is ready to be baked
with the rosemary salt.

I take my squid out of the oven

and I put it on the stove
on the super low,

so it's kind of still cooking slowly

and I increase the temperature
in my oven

so the bread can cook
as quick as possible.

How long does your bread need, Snez?
10 minutes.

I'm literally going in now.

Yeah, it's really quick.

The highest temperature.

OK, so if you get it in now,

you're giving yourself
a minute and a half to plate.

Yeah, as always.
And pull it out of the oven.

Yeah, I'll get it done.

I love coriander.
All of these deep, rich flavours,

they can all absolutely work
with coriander, so I'm pretty happy.

I've literally managed
to end up with an ingredient

that fits straight into my dish.

Today I'm making
pan-seared flathead,

some beautiful pickled mussels,

some charry and roasty
garlic and leek,

as well as this nduja sauce

that's just been building
with flavour

since the very beginning.

Then I'm also going to make
a coriander and chive oil.

Alright. So that can go there.
You can go there.

That's ready to go.

Getting coriander is actually

the best thing
that could have happened.

It adds a freshness,

but it also just creates
a more cohesive plate of food.

And I really hope
I'm cooking tomorrow for immunity.

You look so cool, by the way.

Cool...cool on the on the surface,
mate, not underneath.

You guys are top seven for a reason.
Bring it home.

Five minutes to go.

Where did the time go?

JEAN-CHRISTOPHE: That smells lovely,
by the way, Ben.

Thank you, Chef.

My chicken is in the oven.

My thyme oil is done.

I'm going to fold that through
that garlic veloute

right at the last second.

I'm going to actually make

some of these beautiful
little kohlrabi dumplings.

So the kohlrabi dumplings
I'm making today

are not dumplings
containing kohlrabi.

The actual skin of the dumpling,
so to speak,

is pickled kohlrabi.

And then I've got a really lovely

kind of chicken leg, mushroom
and garlic mixture inside it.

So I'm using the garlic
from the original mystery box

in a couple of different ways here.

The timer goes off for the lamb,
I pull it out

and fingers and toes
are all crossed.

Ah, it's so raw!

Oh, my gosh, I don't know
why I've done this to myself.

Ah, it's so raw!

I'm going to cook a piece in the pan

and cook the rest of it through
like that.

It's the only option
I have right now.

Literally my only option.

I refuse to put up something raw.

I refuse to leave it
off the plate completely.

There's garlic and those chives
throughout that lamb.

I'm doing anything that I can

to make sure this lamb
is blushing pink on that plate.

Two minutes, everybody.

SARAH:
So for my savoury vanilla slice

I want to give it
a slightly elevated look to it,

but I definitely want
those clear layers.

I want the pastry at the base.

My garlic cream in the centre.

Another layer of pastry.

Then I want my chicken jelly,

which is loaded up
with the cucumber dill.

A little dill salt on the outside.

It's most definitely
a conceptual dish,

but I'm here to push myself

and I'm going to push
until the last second.

One minute.

Oh, my God, please hurry up.

My bread is not going to be cooked.

Come on, bread.

This has to work.

I mean, I'm so proud of this dish

and it's one of my favourite
family favourites.

I kind of waited too long

to increase the oven
to the highest temperature.

I'm a bit panicky here

'cause that bread
is really important for me.

I need this bread to work

because bread is a main carrier
of that rosemary,

and also
you need that scoopy element

to soak up the sauce.

I quickly put it on the hot pan
and I'm just gonna torch next to me,

so I'm torching it to give it
a little bit of char.

Ohhhhh!

Time's up in 10...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one.

That's it.

Oh!

What a crazy cook, eh?
Well done, mate.

Oh, well done, mate.

How'd you go?
I don't know if it's cooked.

I can't tell you.

Today was a great cook.
Like, don't get me wrong,

I feel like I nailed
the actual mystery box ingredients,

but it's the lamb that could, uh,

put me not in the race
at this top three.

Today you had to use garlic
as well as something extra

from the MasterChef garden
in your dish.

There are only three spots
at the top up for grabs,

and a shot at immunity
is on the line.

Let's see who's done enough
to lock it down.

We'd like to taste your dish, Jamie.

(APPLAUSE)

JAMIE: I feel really good
with this cook today.

I've liberally used garlic.

I've utilised the coriander
in simple but effective ways.

I think it looks great

and it's definitely something
I'd want to eat.

Jamie, what's your dish, mate?

I've made a pan-seared flathead

with confit and charred leek,

some leek hay, pickled mussels,

and then nduja and mussel sauce.

Jamie, what was your strategy today?

Strategy for me today
was to play into the garlic,

worry about that first
and then pivot if I have to.

As far as I'm concerned,
at this stage of the competition,

it's all about
building big flavours.

And if that's a risk

because you have
to change things halfway through,

then so be it.

But I'd rather have something
that I'm happy with

and make decisions on the fly.

And do you think it paid off?
I think so.

I did get lucky
'cause my herb was coriander,

and that can work quite well
with all of those flavours as well.

Shall we taste?
I reckon so.

Jamie.

One word - banger.

I think the strategy
definitely worked out.

The flathead is beautifully cooked.

And also, I love this sauce.

I thought it might have been
a little bit heavy,

but it's just got
that lovely mussel scent to it,

which works really well

with the good kick of nduja
that you got in there.

The roll continues for you
as far as I'm concerned. Well done.

Thank you.

Jamie, I love what you were saying

about this stage of the competition

being all about flavour
and big flavours,

and that's all well and good,

but you have to have the palate
and the technical skill

to be able to balance
those big flavours

with everything else
that's on the plate.

And you've absolutely done that.

The garlic confit is perfect.

Lovely tasty leeks,

crunch, which is perfect.

You've done a simple dish,
but with lots of sublimity.

Sounds like the Frenchman

approves of the use of the garlic
in the dish, eh?

Yeah, absolutely.

It's good enough for him,
it's good enough for us.

Well done, mate.
Thanks, mate.

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

..Sarah.
Yes!

(APPLAUSE)

SARAH: I have totally pushed myself.

This is definitely
a very out-there dish.

Always intrigued, Sarah.

(LAUGHS)

And I think my biggest concern is,

with this kind of conceptual dish,

some people hate it,
some people like it.

There's not really any in between.

What is your dish, Sarah?

So I've made
a savoury vanilla slice.

I did garlic-infused cream.

Um, I did chicken dill cucumber gel,

and I've added a dill salt
around the outside.

It's like don't crucify me, Andy!
(LAUGHS)

ANNOUNCER: Which fan favourite
will lift the MasterChef trophy?

Stream every mouth-watering episode
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It's like, don't crucify me, Andy!

Well, we are super used to you
taking big risks in this kitchen,

but the question always is,
have they paid off?

We're about to find out.

I...

..like it!
(LAUGHS)

I like it, I like it, I like it.

(LAUGHTER)

The puff? Incredible.
It was really flaky, delicious.

Then we go to that garlic cream.

Stunning.
Like, really beautiful hum of garlic.

The use of the cucumber,
the use of the dill,

like, 10 out of 10.

Then there's your chicken jelly.

I liked it. I just thought you could
have gone harder on the chicken,

So it could hold up
to everything else that you've done,

but that is EXTREMELY creative.

That is EXTREMELY well put together

and for that, I applaud you.

Sarah,
I'm a little bit obsessed with that.

I loved it, I loved it,
I loved it, I loved it!

(LAUGHS)

There's nothing vanilla slice
about that for me.

I go straight
to my grandma's chicken soup.

Um, love the consistency
and the texture

and the amount of that chicken jelly

and then the dill everywhere,

all around the plate
with the oil, as well.

So, yeah, you did good things
for me. Thank you.

Everything in that plate
for me is superb.

So thank you for that.

But what is amazing is that garlic
in your cream.

Bingo.

Now...

This jelly.

Look at that. It's still wobbly.

Look, look!

That is brave.

This is fantastic.

Sarah, it was a wacky idea.

Well done.
Well done.

Well done, Sarah.

SARAH: My dream is to one day have
a Michelin star

and to get that feedback
from someone like Jean-Christophe

actually feels really,
really special.

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

CALLUM: There's a lot on the line
today. The top three dishes

are going to go in for a chance to
win immunity tomorrow.

One-in-three chance
of winning immunity

at this stage of the competition
is pretty good odds.

(JUDGES GIGGLE)

That made a difference.

Oh, my gosh.

It looks radioactive!

Callum, what's your dish?

Garlic and thyme stuffed chicken

with kohlrabi and pine mushroom
duxelle dumplings

and garlic and thyme veloute.

Wow. Looks a picture.

Are you happy with it?

Yeah. I chose the kind of
the world's most, I guess,

gentle protein in chicken,
because it kind of goes with

so many different spices
or aromatic ingredients,

regardless of what was going to be
under that lid.

Should we eat it?
Mm.

Callum, when that landed on
the table,

it was so dramatic,

I thought, "I hope it tastes like
a million bucks too."

And boy, that dish packed a punch.
Um...

Do not mess with the Barossa boy
and his chicken. (LAUGHS)

Everything was just
SO full of flavour.

I love those little, um,
kohlrabi dumplings.

They were pickled and had that
lovely hit of sweetness as well,

which I felt the dish really needed,

and that just, like,
balanced everything off.

Just such a beautiful dish.
Well done.

That is brilliant cooking!

That farce is perfectly cooked

and you have loaded it
with garlic and thyme.

And then we go into like
the sophisticated part of the dish,

which, for me, is those beautifully
put-together dumplings.

It tastes, like,
really rich and rustic.

And mate, that veloute is STUNNING!
Stunning.

I think it was the first thing
you got on, and it shows,

because it is just loaded
with goodness, mate.

Thank you.
Well done, mate.

Thank you. Thanks, guys.

Well done, mate.
Thanks, mate.

That's amazing. Awesome.

What a big, juicy chicken!

Depinder, what do you call this?

DEPINDER: I've made a lasooni murgh,

which translates to 'garlic chicken'

with a aloo paratha,

as well as garlic and chilli chutney

and some pickled chilli
and lemongrass.

Um, I couldn't really taste
the lemongrass, to be honest.

And even
though you've done this pickle,

I feel like I can probably taste
the chilli more than the lemongrass,

but it's still
a really lovely curry.

Thanks, guys.

JEAN-CHRISTOPHE: Ben, tell us,
what have you made?

BEN: We have pan-roasted scallops

with curried cauliflower puree,

garlic, lentils and a mint, tomato
and cucumber salad.

Interesting, but I like it.

I think you were blessed with
the mint.

It's, for me,
that's what makes the dish,

because there is a lot
of hectic flavours going on.

My only tweak would probably be

30 more seconds on the scallop.
Mm.

Up next, Laura!

LAURA: To be honest,
I'm feeling quite nervous

walking this dish up to the judges.

Oh, dear.

I know the flavours
are going to be there.

It actually
does look really beautiful,

but it's all going to come down to
that lamb.

It could still be raw in the middle.

Laura, what have you made us?

So it's a stuffed and rolled
lamb saddle,

pine mushrooms, bagna cauda

and a lamb and marsala jus.

And what was the ingredient you had
to collect from the garden?

Chives. So they're
in the actual lamb,

in the stuffing with
Warrigal greens, garlic and chives.

So in those last throes,
what was that about?

Was that just getting
the lamb cooked, or...?

Yeah, it was just literally cooking
the lamb.

It was raw when I pulled it
out the oven

and I can't confirm
if it's cooked or not.

Looks pretty good.

(GIGGLES HYSTERICALLY)

Is that what you were expecting
to see?

Absolutely not, Andy.
Absolutely not.

The thing that I'm worried about...

Fat.
Yeah, yeah, I know. Yeah.

There's too much fat.

Even on a day
where you have problems,

your dish is still
a really beautiful dish.

I can see where you were going.

All the flavours are so solid.

That bagna cauda with the lamb is
something that I do all the time.

They're just such amazing friends
together.

Laura, there's the makings
of a top three dish here,

but it just didn't get there.

Although that lamb is beautiful,
blushing pink,

which surprised us all
when we cut into it,

I think when you serve
a rolled, uh, piece of lamb,

you really want that cross-section.

Combine that with the amount of fat
that you've left on there

that obviously hasn't had
a chance to get rendered,

it makes for a pretty hard piece
of lamb to eat.

The biggest question
was this lamb situation,

because I think probably
everyone must have said,

you know,
start your lamb in the oven.

And that lost you, because the dish
itself is actually fantastic.

The garlic is dominant,
you know, um,

your sauce reduction is impeccable.

You walk back to your bench,
you know, next time,

you're going to smash it.

Yep. Thank you.
Well done.

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

SNEZ: My dish smells SO good.

It's literally like it came out of
mom's oven.

I just hope my bread is cooked.

This can't let me down.

We have bread.
SNEZ: We have bread. Garlic galore!

Wow.

Snez, what have you made?

So this is a confit squid and garlic

and rosemary and garlic oil bread.

When you lifted the lid of your
mini mystery box you got...

Garlic! Oh, mini box!

You really do really like...
I'm still excited by garlic!

You do really like garlic.
I absolutely love garlic.

(LAUGHTER)

No, my second little box was
rosemary

and I was really happy with that,
too.

Where's the garlic in your dish,
Snez?

So, garlic is, there's like
the whole garlic bulb

in the actual confit
in with the squid.

And then it's also garlic salsa
on the top.

There's also garlic oil.

So where is there not garlic?

(LAUGHTER)

Let's find out.
Dig in.

That is incredible!

Whoo!

That is like...

That is you at your absolute best.

Yeah.
Like, simplicity,

minimal ingredients,

cooking things that you love
that will blow any person's mind.

Like, the squid
is just melt-in-your-mouth

and then the sauce...

The only thing is,
I think you need more bread because,

like, it just is,

like, moppable goodness,

that you can't leave
in that...in that pan.

You can tell that you grew up
on a garlic farm

because you really know
your way around garlic.

(LAUGHS)

It's everywhere. But you know,
what's amazing about that is

that you've used so much of it,
and I don't feel overwhelmed by it.

When you first started cooking
the squids,

I was not happy with you.

I was like, this is a mistake.
And you convinced me.

It is a fa-bu-lous dish.

So well done to you.

Thank you. Thanks, guys.
Whoo-hoo!

Well done.
Oh, my God.

I'm super excited.

I'm getting
the most beautiful feedback.

And for dish like this,
it's from home

and it's really special.

Yes!

Well, today we gave you garlic and
a mystery goodie from the garden

as an added bonus.

You gave us plenty of dishes
for top picks,

but there are only three spots

in tomorrow's pressure test
for immunity,

so let's see who secured them.

First person to take
a top spot today is...

..Callum.
(CONTESTANTS APPLAUD)

It's days like this
we are so thankful to be here

because we get
to eat food like THAT.

It was the full package,
so are you, mate. Well done.

Next...

..Snez!

(CONTESTANTS EXCLAIM AND APPLAUD)

Thank you!

The garlic was everywhere,
in the best possible way.

I was one step off
drinking that sauce.

Outstanding work.
Thank you.

Third and final spot goes to...

..Jamie!
Oh, yes!
(CONTESTANTS APPLAUD AND EXCLAIM)

Mate, the cook on that flathead,
the mussels, the leeks, the sauce,

what an absolute stunner. Well done.

Thank you.

Clearly today,
all of you did very well.

The cooking was fantastic.

Your sense of spirit
and competition was great.

And on the top of that, we had fun.

So, well done. Thank you.

Well, good night, everyone!
Later!

Thanks, guys.

Well done. Tall order.

ANNOUNCER: Tomorrow night...

Please welcome Michael Wilson!

(CHEERING)

..his Michelin star pressure test...

Oh!

Oh, my God!

Whoa!

Look out!

..has a nickname that says it all.

MICHAEL: We nickname it -
The Tower Of Terror.

The Tower Of Terror.

Wow!

Eight layers of absolute precision.

What?!
Eight layers?!

Like a building,

if one layer is bad,

the whole thing could collapse.

CALLUM: Just, frankly,
a little terrifying.

Captions by Red Bee Media