All language subtitles for Masterchef.Au.S17E47.1080p.WEB-DL.AAC2.0.H.264-WH

LAURA: Keep me immune!

(APPLAUSE)
Ooh!

Look at them.
(EXCLAIMING)

CALLUM: Hello, hello, hello.
That's fun.

Oh, cloches!
Ah, yes!

We love a good...
Love this challenge.

Come on down, all.

It's like a birthday party,

letters glowing everywhere.
(CHUCKLES)

Oh, a few cloches for good measure.

I got this sorted. I'm so ready.
I'm... No, I'm...

This is so good.

I think it's going
to be something about

pick a letter, get an ingredient,

and there's going to be a fair bit
of luck involved here.

Great.

Morning, everyone.
CONTESTANTS: Morning.

I'm sure I don't need
to spell it out for you.

I hope you're feeling lucky

because this is a lucky dip.

Oh!

(LAURA LAUGHS)

We've got one taker.

Yeah. I'd like to play the game.
(LAUGHS)

Are you in, Cal? Are you in?

OK, let me explain what these
adorable luminous letters are about.

As you can see, there are 26 cloches
labelled from A to Z.

Each cloche hides an ingredient

that starts
with the corresponding letter.

You need to pick one

and use whatever's under it
to cook an immunity-worthy dish.

Now, A could be anything from apples
to abalone.

It can be super obvious
or a little left-field.

DEPINDER: For sure.

But you do have some wriggle room
here.

If you're not happy with the hand
you've been dealt,

you can choose again.

Ooh.
That's good.

How many times?
Yeah. (LAUGHS)

We're all thinking it.

But be warned,
because your next choice is final.

OK.
Interesting.

So think carefully
about how you're going to play this.

Do you stick to your guns
with your first choice...

..or is it worth tempting fate?

(LAUGHTER)

The way you did it was like, "Oooh!"

We felt it.

Intrigue.

Right, let's decide who goes first.

(SINGS THE ALPHABET IN FRENCH)

(LAUGHTER)

LAURA: I have done a challenge
like this before,

and I'm so excited.

Yes! That's a good one.

That was a good one.

You can try and be strategic
in this game.

And good luck to Callum, I say.
(LAUGHS)

Oh, I'll swap with you.

But this is going to be so much fun.

Righto, Snez, you're up first.
What are you gonna pick first?

I actually have no idea.

Come and stand in front
of whatever letter you want.

Oh, I'm not good at strategies,
really.

What are you thinking?

So...I only believe in,
like, positive energy.

OK. Bring it.

Positive energy. Positive vibes.

The M was the first thing
that I saw.

Ooh. Are we going M?
I think so.

Am I walking to M?
Walking to M.

Let's walk to M.
Oh, my. Let's go, Andy.

Is that positive energy?

It was like M for 'magnet'
with the M.

Shall we see what's underneath?
Let's see.

OK. M is for...

Oh, my God!

Mistake?

Miso!
Yes!

(EXCLAIMING)
Oh, I'll take it.

POH: That's pretty good.
Yes!

(LAUGHTER)

DEPINDER: That's amazing.

I think she's happy.
That's fantastic.

I mean, your reaction looks like
you're pretty stoked.

But I have to ask -

do you want to keep it
or do you want to pick again?

I'm 100% keeping it.
Keeping miso?

Yeah, absolutely.
Love miso on anything.

Pick the old miso up, and you can
go back to where you came from.

M is officially done.

SOFIA: Nice one, Snez.

Well done, Snez.
Well done, mate. Good guess.

I honestly love miso.
It's an umami flavour bomb in a jar.

I'm so happy. It's a precious jar.

I feel like this positive energy
I'm projecting here,

it came back to me.

Let's see what the old Calculator's
got under his sleeve.

BEN: I can see Callum,

and I've never seen someone happier
for a challenge than him.

He's Calculator Callum,
so I know he's got a strategy.

He's going to execute it.

Callum, it's your turn to come
on down and make your choice.

Alright, let's do it.

ANDY: Let's go, man.
What have you got?

Are you going straight to...?
(EXCLAIMING)

K, please.
Hold on, hold on.

That was very fast.

Is there any strategy
for the alphabet?

Of course. This is like Scrabble,
right?

The higher the letter score,

the less iterations
of ingredients it could be.

Yeah, but then you should have gone
straight to X or Z.

I am very into Scrabble.
No, no, no.

So, K's, like, a five, right?
That's true.

So what I want is kangaroo,

but I realise there's a lot of
other ingredients that start with K.

So if I don't get kangaroo,
I've got a weirder...

..an even weirder letter
as my backup.

JEAN-CHRISTOPHE:
That's unbelievable. (CHUCKLES)

What a strategy.

Let's see if your strategy
has paid off.

Is this cloche covering kangaroo?

I sure hope so.

Can't wait to see that kangaroo.

Kimchi.
Kimchi!

That's not a bad one.
Ooh.

It's not a bad one.
SNEZ: Oh, that's good.

That's yum.

Callum, do you want this ingredient?

Do you want kimchi or do you want
to use your second chance?

I might have some on my lunch,

but I'm going to use
my second chance, please.

Alright, so I'm going
to take K off the table.

Get it off the table.
Get it out of here.

Alright, Callum.
So you haven't gone with K.

What's the next letter?
I'd like to lock in Q, please.

Ooh.
Alright. Let's go to Q.

SARAH: Looking for quail?

Short journey.

Alright, Callum,
I need to remind you,

whatever's under here
is your ingredient.

Can't wait.

What are you hoping
is under here, Callum?

Uh, I'm hoping it's going
to be quail or quince.

And I'm hoping that
it's not going to be quark,

which, last time I did
challenge like this,

I picked Q also and got quark,

and it was not a good time.

Oh, wow.

ANDY: What do you have?

What is that?
Quark.

(LAUGHTER)

That has backfired.

Poh, you're not going
to double quark me, surely.

There is nothing worse
than being double-quarked.

I always say that.
(LAUGHTER)

So your strategy is - the last time
you did something like this,

it was quark. Therefore,
we wouldn't possibly do quark again.

That is exactly my hope.

Well, Callum, for your sake,
I hope it's quail or quince.

Under this cloche, we have Q for...

..quince!

Got him!
(APPLAUSE)

Take my quince and get out of here.
Thank you very much.

Pleasure doing business with you.
Happy with that.

LAURA: Well done, Callum.

SARAH: Oh, I can smell it from here.
Amazing. I can smell it. Gorgeous.

Sarah, it's your turn
to step forward and choose a letter.

Oh. Obvious probably, I think,
already.

I'm going to go P for Phoenix.

CALLUM: Aw.
LAURA: Aw, Phoenix.

Are you hoping for any particular
ingredient under of here,
or was it an energetic thing?

Yeah, I just felt like
I'm going to go for it.

Let fate send me in a direction.

I have... I have no i...no thoughts
of what it might be.

It's P for...

Ooh. OK.
DEPINDER: Ooh, that's a good one.

Yeah, I like that.

Yeah. Look, I haven't
really cooked with it a lot,

but it is something
that I think I could use, actually.

South-East Asian vanilla.
Yeah.

Is that what it's like?
Yeah.

I feel like I can do something
with this.

Yeah?
Yeah.

She loves a challenge.
I do.

I do like a challenge.
Well done.

Sarah, you're cooking with pandan.

OK. Thank you.
(CHEERING AND APPLAUSE)

This is not an ingredient
that I'm familiar with.

LAURA: Well done, Toddy.

But I like it
because I think it's an opportunity

to push myself outside
of my comfort zone.

It's good for, like, infusions,
things like that.

Laura, you are next.
OK.

So what are you thinking?

Uh...

What is in your mind?
What is in my mind?

F.

Sarah's put the...
F, why?

For Florence.

So Florence is your baby daughter?
Yeah.

Let's go F.
F.

Yeah.

Fish sauce.
Fish sauce. Oh, hell no.

(LAUGHTER)

Let's go again, Jean-Christophe.
Are you sure?

Absolutely.

Florence did not come through.

What is the alternative now?

What are you thinking of?

A.
Wow.

So, Laura, the ingredient
that you must cook with is...

OTHERS: Anchovies.

Yes!
Anchovies!

ANDY: Don't give up. Don't give up.
Don't give up.

Doesn't like fish sauce,
loves anchovies. (LAUGHS)

Alphabet lucky dip -
I don't know how I feel about this.

It's quite scary

because we have to cook
with whatever's inside that cloche.

And it could be anything.

Um, let me see.

It could be something
that we've potentially never seen

or never cooked with.

I'm going to try V.
OTHERS: Ooh.

Wow.

Any reason why V?

A few things - venison, veal,
Vegemite.

Uh...
Oh, Vegemite?

Are you hoping for Vegemite?

Well, I wouldn't mind.
There's worse things.

Your ingredient is...

..Vegemite.
(CHEERING, LAUGHTER)

I have to take it now, I think,
don't I?

First two letters that I would
have picked are M and P.

They're both already taken.

Now I'm just thinking again.

I'm, like, I don't know
what else to pick

that could have an ingredient
that I'm familiar with.

Lucky last. Hopefully, they've left
you some fun ingredients, Depinder.

Come on down.
Ah.

I'm so nervous.
Is she walking towards the D?

She's walking towards the D!
Yeah.

No.
No? What are you thinking?

I'm going to go with C.

OK.

Why C? Why C?
I don't know.

Chilli, curry leaves...
Ah.

..cloves, cardamom, cinnamon.

Everything, like, I'm just going...
OK.

Your pantry.
Yeah, my...

Ah. I'll go for it.
OK.

You've chosen C for...

..coffee beans.
OTHERS: Ooh.

Oh, that's pretty cool.
Not bad.

LAURA: That's good.

What are your thoughts?
Do you cook with coffee?

Yeah, I do, actually.

It's a really good one.
ANDY: Yeah.

Sorry. That was loud.

(LAUGHTER)

You don't look 100% sure
for somebody saying,

"That's a really good one."

It is. But, like, we do have
another chance, as well.

Yeah, but you have to be locked in
to your second chance.

The judges lift the cloche
and there's coffee,

and I'm, like, happy with coffee.

But it wasn't what I was expecting.

What are you...?
What are you pausing at?

G.

Why?

Because my husband's name
starts with G.

You'd give up coffee for it.
And so does ginger.

And so does galangal.

So does goat.

There is a second choice
that I can make,

but you can't go back
to the first one,

so you've got to cook
with that second choice.

That is a huge risk.

Anything pulling you in?
Any magnetism happening?

No, I'm going to go coffee.
You're going to go with coffee?

Yeah. Yeah.
Well, congratulations, Depinder.

You're cooking with coffee.
(CHEERING)

Nice work.

I can do something with this.
Nice one, Deeps.

POH: Can we see? Shall we see
what's under G, just for fun?

Oh, yeah, can I?

If you had chosen G,
you would have gotten...

Guanciale!
Guanciale.

Oh! Coffee.

Happy?
Coffee. So happy.

I'm actually really happy
with coffee.

I think I can really utilise
my skill

and the technique that I know

and do a really awesome dessert
with coffee.

My brain is just like,
"Boop, boop, boop, boop, boop!"

Yeah, I know. "Boop, boop, boop!"
"Boop, boop, boop!"

Cook anything you like today,

but we really want to see
those ingredients shine.

Yeah.
Mmm.

We're giving you 75 minutes.

BEN: Awesome.
Nice.

Pantry and garden are open.

And the best dish will win
its maker immunity

from Sunday's elimination.

Your time...

..starts now!

(CHEERING AND APPLAUSE)

You always catch up.
LAURA: Oh, my God.

Yeah. Go for it.
There's no need to rush.

Yeah, Callum.
There's no need to rush.

Oh, there's a need to rush, alright,
Lozzy. Always room to rush.

I cook with miso a lot, and I have
so many savoury dishes in my mind.

I'm thinking of these beautiful
umami bowls, beautiful broth...

Oh, my goodness.

..grilled, marinated miso fish.

But I want to go outside the box.

Top seven - there's nowhere to hide.

Everyone is going
to have a bang-on dish.

Is this yuzu?

So, today, I'm going to try
and make a dessert with miso.

Whew!

What do we have in here?

LUARA: Oh, they're nice prawns.
SARAH: Yeah, they are.

Go shopping.

Where's the anchovy water?

Alright, so they've smashed
the first part of the challenge.

They know their ABCs.

They've all gotten
amazing ingredients.

Now they've just got to cook
an immunity-winning dish with them.

I think they've all got
quite good ingredients.

I think you can do a lot
with all of them.

If I was them, I would do anything
to get immunity today.

The interesting thing is here,

like, we're down to the business end
of the competition.

Yeah.
All great cooks, all six of them.

How do you stick your head out
from the pack?

I think, for me,
this kind of suits Ben and Sarah

because they do have
quite unique ingredients

with Vegemite and pandan.

Like, yes, quince might be unique,

but I feel like Callum is
so familiar with quince.

Yes.

Like, how do you reinvent the wheel

when you're so familiar
with an ingredient?

Also, Laura with anchovies.

I think they're really
going to have to, like,

broaden their horizons today.
Yeah, yeah, I agree.

Because we've said it before
and I'll say it again -

good is not good enough...

Yeah.
..at this stage of the competition

because the standard of cooking is
at a level I've never seen before.

BEN: Oh, are you doing pasta?

There is a bit of a pasta-off
going on.

JAMIE: What are you making?

CALLUM: Going to do a dessert.

SNEZ: OK, let me think. OK.

POH: Depinder.
ANDY: Hey.

Hi, guys.
You stuck with the coffee.

What are you making?

I'm going with a coffee-raspberry
baked alaska.
Ooh!

So I'm gonna do coffee ice-cream,
raspberry sorbet.

I want to fill the centre
with a coffee caramel,

do a chocolate cake, like a sponge,
on the base,

and then do a raspberry Italian
meringue on the outside.

This is very, very ambitious, right?
Yeah.

And you know that baked alaska
has a notorious reputation
in this kitchen?

I've seen way more many fails
in this kitchen

than I have successes.
You probably have.

No... I'm gonna... Like, good vibes.

Our fingers are crossed for you,
Depinder,

because we really want this to be
a success.

Break the curse!
Thank you. Thank you.

Come on.
Thank you, thank you, thank you.

It's very difficult to construct
a baked alaska in 75 minutes

because you've got multiple
frozen elements

that need to be set together.

But we're top seven now.

I mean, if there is any chance
I'm going to get immunity today,

it's not going to be playing safe.

Let's go, girl.

SNEZ: Go, girl. We got this.

210, eggwhites.

Top five would mean the world to me
because it just reinstates

that I'm amongst that standard.

I'm cooking with these legends,
and I deserve to be here.

I have always wanted
to have a career in food,

and opening up my supper club
really solidified my love

for Indian home-style cooking.

But coming back into this kitchen,

it's reignited that passion
for desserts,

which for me has always been
a creative outlet.

It's really lit that fire in me

to follow my food dream
of growing my supper club

to include not only
the Indian cuisine that I focus on

but also desserts.

The fact that I'm here
and I know I can do this,

like, I can go right till the end,
and I just need to keep going.

SNEZ: Are you good?
Yeah. Thanks.

Trust your gut.
You know what you're doing.

Yep.

I'm feeling so good.
I'm very happy with anchovy.

I know we're going to probably
have a giggle today

that it's pretty much the same thing
as fish sauce,

but, um, it was a great fluke,
a great fluke.

Even though anchovies and fish sauce
are pretty much the same ingredient,

anchovies are like
the Italian version of fish sauce.

So, I want to combine my love
of Italian food, Japanese food,

but with native Australian
ingredients all into one.

Laura.
Hello.

So I'm pretty offended.

I mean, you chose solid funk
over liquid funk.

What's the difference?
Hey,

you can't take the anchovies
out of an Italian girl, right?

What are you making?
I felt like a gamble.

I'm gonna do a pasta dish.

So, like, a hand-cut tagliarini

with an anchovy-dashi
butter emulsion...

Ooh.

..yuzu kosho,

and green ants.

Oh!
Wow! (LAUGHS)

I love it!
(LAUGHS)

Love the sound of that.

I'm just trying to push myself
with everything I love...

Yeah.
..everything that makes me happy
when I'm cooking.

I love Japanese cooking.

I love native Australian
ingredients.

Yeah, yeah.

So I'm kind of blending
all three cultures into one

and just put up something
that is, like, so weird and wacky

but should theoretically all work.

So balancing act, as per uzh.
Oh, my God. As per uzh.

Alright.
Thank you.

Good luck, Laura.
Thank you.

Last week was not
a good week for me.

I was in the bottom two,
and it was a horrible place to be.

Loz, it's the fat content.
Yeah. It's wrong.

Are you alright?

I think, for me, like, getting
my head back in the game,

this is the week
that I need to pull it out.

So I've come into this kitchen today
with a mission,

and I am so determined
to take immunity.

I want a top dish.

Tell me it's a Laura dish without
telling me it's a Laura dish.

I want to make sure
I'm putting up something

that just blows the judges away.

I can see, Laura,
you're going for it.

You've got the eyes of the tiger.
Oh, yeah. Yeah, yeah, yeah.

I feel, like, so in the zone.

(SINGS ALPHABET IN FRENCH)

45 minutes to go! Allez!

(APPLAUSE)

SNEZ: Heard you made veloute.
Did I hear well?

BEN: Yeah. Got to beat
the white chocolate veloute somehow.
Oh. (LAUGHS)

I'm watching you.
Yes, Chef.

(LAUGHS)

So today I picked P for Phoenix,

my beautiful son.

And I got pandan,

which is an ingredient
I've never used before.

So it's a risk today,

but I want to have a bit of fun
with the judges.

I'm not regretting choosing pandan

because I think
when ingredients are familiar,

it's harder to actually experiment
with them

because you instantly kind of go
the way it's used naturally.

So because this is something
that's unfamiliar,

I think it's really forcing me
to think outside the box.

I actually did get inspired
by the cloches.

So, I'm doing little puri
with squid ink,

and I'm making a filling,

which is kind of like,
um, these beautiful prawns,

different kind of spices,

those sort of South-East Asian
flavours.

And I'm going to stuff it
inside the puri.

And then I'm going to make a couple

of different kind of, like, chutneys
to add inside.

So, a little coconut-pandan pani,

a little bit of a prawn pani.

I've never really done a dish
like this before either.

So I think there's
a lot of experimentation

in getting this right.

(LAUGHS) Oh, my God,
how much of this do I use?

I think that,
through this competition,

I have been experimental.

And in doing so,

it means that there are going
to be times where I fall short

and I have been.

I think when you look at this dish,

you can see someone
is quite genius behind it,

but sadly it's entirely unbalanced.

POH: The steak is blue.

We've got the oyster and it's got
that really slippery texture

a lot of people would find, yeah,
kind of difficult.

I think that I've created dishes

that are so unique
and new and different,

and they're the first time
I've ever created it,

it's hard to nail it
on the first time.

CALLUM: All good, Sare?

Yeah, I don't know.
I'm just gonna try.

Nice.

I look around and I see
other people cooking dishes

that they're very comfortable
with cooking,

and I'm here, I'm taking a risk.

I'm creating a dish

that I've never made
quite like this before,

and I'm using an ingredient
that I've never cooked with before.

This could definitely go very wrong.

Immunity at this point
in the competition is everything.

Is today the day
to take such a big risk?

Because if I do,
I really have to nail it.

Alright, guys,
let's do something fun.

If you are on the other side,
which letters would you have picked?

Oh.
Quick, quick!

J. J, let's go for J.
J?

Oh, no way!
J for jackfruit.

I prefer vegemite!

L.
L, Andy.

For no apparent reason...
For no apparent reason.

What have you got?
..you're cooking with licorice.

Whoa!
Yeah, I like that.

Because it's one
that you could stand out with.

Sweet.
Yeah.

Duck, for sure. Duck and licorice.
Yeah.

Ooh, what were you?
Um... T.

T.
For little Timmy.

Why did you pick T, Poh?
Little Timmy, my son.

Oh, my little turnip!

Poh, you're cooking with turnips!
It's me, it's me.

I would have hated that.

Sofia, what would you choose?

Um, ooh, ah, ooh...

I don't know.

Y.
I think you're gonna like this.

Yeah, I know what it is.
It's...

(GASPS)
..yuzu!

Yeah, I would yuzu, I would yuzu.

This is your last chance
at immunity!

You've only got 30 minutes to go!

(APPLAUSE)

Let's go, guys!

Snez, you've got an umami bomb.

What are you making?
I've got it all to hammer home.

What did you do?
But I make savoury all the...

Yeah, there's sweet stuff here.
Yes, I'm making a dessert.

Miso and milk chocolate ganache.

So this is going to be a big swirl
in the centre of my plate,

a beautiful little sponge
that's going to sit on the bottom.
Yep.

And I'm gonna make
a black sesame anglaise around it.
Yeah.

I'm going to have
this beautiful miso tuile.

I kind of think it's going to be
like a moody, salty dessert.

Ooh, moody.
Um, I'm pretty excited, actually.

Ben, you stuck to your guns
and you stayed with Vegemite.

Yeah, I love Vegemite. Who doesn't?

Well, I can think of one man
in the room who doesn't.

Yeah, I should have thought of that,
shouldn't I?
What are you gonna do?!

I'm going do an agnolotti
stuffed with mushroom and ricotta,

and oyster cream on the bottom.

And then a Vegemite veloute
over the top.

Whoa-ho-ho!

I know. Yesterday was weird,
but things are getting weirder.

Vegemite veloute!
Yeah, yeah.
It just sounds right, doesn't it?

Wow!

They are two words that may never,
in the history of all time,

be said together again.

Callum, how are you, very quickly?
Yeah, good, thank you.

So, quince, a lot of people
don't use quince.

In France, we use it a lot.

How do you normally use it -
in sweet or savoury?

Well, the first time
I was introduced to make tarts,

believe it or not.
Ah, beautiful.

I love quince.

I think that most people
have probably only eaten quince

in paste form on a cheese board,

but you actually can use it
in savoury cooking.

It works beautifully
with things like pork or duck,

but it makes for great desserts
as well.

Once I had quince as my ingredient,
I knew I wanted to poach it

and make a really beautiful dessert
with panna cotta.

But panna cotta is pretty boring.

How can I make panna cotta
interesting?

Potato panna cotta.

I'm having a fun cook.

This is always good
when you're doing something

a little bit left of centre
and a bit weird.

The concept of a potato panna cotta
is a strange one.

Um, I think if you googled it,

I don't think many things
are coming up,

but I think it's going
to take something

that maybe the judges
haven't seen before

in order
to win this challenge today.

I'm tasting
my potato panna cotta mixture

before I get into the freezer,
and I really like it.

It's quite subtle and not as punchy,
but that's quite deliberate.

I feel like
if I'd roasted the potatoes first,

it would taste more potato-y,

and very much in a quince challenge

I think I need
to get that balance right.

Panna cotta is in the freezer.

I've got my beautiful
poached quinces cooking away,

with a few different kinds
of booze here.

I'm now getting ready
to fry some little potato chips.

Both my poached quince
and the panna cotta

are gonna have
really soft textures,

so I need something in this dish

that's gonna have a bit
of kind of crispy-crunchy going on.

So it makes sense
for it to be potato chips.

If I fry them up really nicely,
get them super crisp,

a little bit of vinegar powder,
a little bit of icing sugar,

so they still kind of
taste like dessert.

Well, I think
there's gonna be enough potato

that it kind of is like
an even kilter

with the flavour of the quince.

How's it going, Callum?
Good, mate.

Good. I'm really excited
to try your potato panna cotta.

I am too.
Never had one before.

One thing about this kitchen,
you get pushed into doing
weird shit. Good time.

How are you, Sarah?
Yeah, I'm good.

So I want to play
a bit of a trick on your mind.

I can't wait.

And I know you will.
I can see you are...
Trying, trying. I'm hoping.

I think I'm so far past
that point of the old Sarah,

of falling back
on comfortable dishes

that I know I can do easily,

so I'm just going to go for it
with the pandan.

I just really do believe in fate,
and whenever I second guess myself,

I feel like I just get sent off
in another direction,

so I'm just going to go for it.

With pandan,

I'm having a little nibble
and it's very mild in flavour,

so I know I need to use this
in a way where it's an infusion.

So I'm thinking I can blitz it
into my coconut milk,

with mint and a little bit of cumin,

which I can use as my pani element -

the liquid that is poured
into the puris.

Okey dokey.

I'm just setting this aside

to warm it up
so it can start to infuse.

Just trying to power through
as quickly as possible.

I've got quite a few of my elements
on the go,

and I want to leave myself
a lot of time to work on the puris,

because I've never done them
like this before,

definitely not squid ink...

I just want to make sure
I get that right.

We can't wait
to A-B-SEE what you make!

15 minutes to go!

I broke. (LAUGHS)

When do you start assembly?
Um... Soon.

Yeah. (CHUCKLES)
I've got, um...

I've got my ice-cream
and the sorbet.
Yep.

I just have to cut it out

and then chuck it
on top of the cake.

Everything's in
the blast freezer cooling.

You've only got 15 to go.
OK. Yep. Thank you.

I don't have long to go,

so I need to actually start
constructing this baked alaska.

JAMIE: Come on, Depinder.

The first layer of my baked alaska
is my chocolate sponge.

I layer it with
a ring of my coffee ice-cream.

I've got another ring of
the raspberry sorbet on top.

Fill the gap
with some coffee caramel.

Ooh, yum.

I top it off with the last layer
of coffee ice-cream,

and I put it
straight into the chiller.

Don't move it, don't move it,
don't move it, don't move it.

I'm actually really worried
it won't set in time,

because I added in
the coffee caramel.

God.

This could potentially melt
all those layers,

and it's not going to be
a baked alaska anymore.

It'll be cake
with an ice-cream soup.

All I can do now is just pray.

Oh, my God.

LAURA: 10 minutes to go.
Pasta is ready to go.

That's on my little pasta board
there.

I've made a really intense
anchovy dashi Japanese stock.

I want to cook the pasta in that

so that pasta starts
to take on that flavour,

emulsify that stock
with the butter.

If I don't balance this dish
perfectly,

essentially this whole bowl of pasta

is just going to taste like super
salty, buttery, overly rich anchovy.

And even though
I'm all about anchovy flavour,

too much anchovy is not pleasant.

Use your brain, use your brain,
use your brain, use your brain.

So I'm going to start
to balance it out

with more of the Japanese seasoning

to make sure that
you can taste sweetness,

a little bit of acidity,
a bit of saltiness...

Sugar and spice!

..and
that really earthy seaweed flavour.

Oh, yeah.

And I've just made fish sauce
from scratch.

The smell of that,
this reminds me of fish sauce.

Yeah, it's like Italian fish sauce.

But you just got the fish sauce
out of your dish.

I know. I felt like
being risky today.
Ha!

I like going the hard way around,

the long way, hard way,
scenic route,

whatever you want to call it!

SOFIA: Loz.
Hey, Sofe.

This whole scene makes me so happy.

This is just a little me serve.
A little me serve?

A little me serve.

I think it's a little us serve.

Ooh!

(EXHALES)

Was that a gag?

Oh, dear.

Uh...

Sofia's reaction
has made me a little nervous.

I feel like the balance
of this sauce is not quite right.

I'm tasting my dish,

and that umami-rich
Japanese flavours

are so strong and prominent.

If you can't taste those anchovies

with those Japanese flavours
and those green ants,

it's all off.

So I sprinkle
some more green ants on top

and add an extra squeeze of lemon.

I'm tasting this sauce.

I'm finding that
the balance is perfect.

Yep. We're good. We're on.

You're getting that anchovy.

You're getting those little pops
of those green ants,

which is just making this dish
go to a wow factor.

You have five minutes to go!
Come on, guys, bring it together!

Come on, guys.

Stop eating lunch. Finish.

I'm so hungry!
Is it good?
Mm.

Come on. I just need at least four.

There's five minutes to go,
and I've got my pandan infusion,

my prawns and my gravy ready to go.

So now I need to get
my puris into the fryer.

I'm definitely nervous
that my puris are not going to puff

because I added the squid ink.

I really need these to puff up,

so that I can have
these beautiful little shells

that are actually

going to enable me to fill it
with all of that goodness.

Come on, give me four good ones.

Are they puffing?

Yep, she's puffing.
Sweet.

I was definitely worried
that the squid ink

would stop them from puffing.

They are definitely puffing,
which is amazing.

So, for my puris, I squeeze in

a little dollop
of that beautiful gravy,

a little teaspoon
of that garlic prawn,

and a little drizzle
of that prawn head oil.

And just before the judges eat,

I'm going to add a generous amount
of that pandan pani

for this beautiful explosion
of flavours.

My vision has come to life.

I wanted these to be
these little elements of surprise,

just like the cloches,
and it's worked.

I've got these pockets

that are filled
with lots of bold flavours,

really incredible ingredients
and I'm happy with this.

I really think it's a great dish.

Honestly, I feel like
I've been getting close sometimes

and never actually getting there,
so it would mean the world to me

if I could
actually win immunity today.

Oh, gosh, that's so yummy.

Three minutes to go!
SOFIA: Yeah!

JAMIE: How's it tasting, Ben?

I'm pretty happy with it,
to be honest.

SNEZ: Oh, my God, look at me.
I'm a pro!

Oh, my God, look at you.

You alright, Snez?

Yep.

I take the inside of my baked alaska
out of the blast freezer,

and I need to keep

this dish as cool as possible,
so I'm actually, like,

encasing it with the meringue
standing by the freezer

because it's cooler there
than it is at my bench.

You know, it might only be,
like, a few degrees difference,

but that is the difference between

a perfectly constructed dish
and a soupy mess.

So I'm going to do whatever I can

to keep it frozen
for as long as possible,

because I still need to torch it
right at the last minute.

I'm saying this in all caps -
one minute to go!

CALLUM: I'm starting to plate up

and my panna cotta
has set beautifully.

It's got a really nice sort
of wibble and a wobble to it.

And the quince
smells absolutely divine.

And then
that beautiful passionfruit syrup

with the bay oil, which is going to
sort of lighten and freshen it up.

Looking at my dish,
and I feel pretty happy with it

because I think it's
a really fun flavour combination.

I've never had quince, potato
and passionfruit together before.

I just hope it works.

Don't make me spell it out! Ten...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one!

Well done!
Hey, pasta buddy.

Aw..
Oh, honestly...
(APPLAUSE DROWNS OUT SPEECH)

This is gonna be good.
I'm so excited. I'm so excited!

This is gonna be good!

Alrighty, we can't wait to E-A-T
what you came up with.

Let's taste your dish, Depinder.

I'm really, really happy

with the way it looks
on the outside,

but I can't see it on the inside.

Wow, look at that.

My biggest concern right now
is the beautiful layers,

and I just hope that's set perfectly.

Chhhhhh...

So you stuck with coffee?
Yeah.
And what's your dish?

So I've made a coffee
and a raspberry baked alaska.

Inside I've got a chocolate sponge,
a layer of coffee ice-cream,

raspberry sorbet,
another layer of coffee ice-cream.

And then I actually tried to pour

a little bit of
the coffee caramel inside.

And then I've got

a raspberry Italian meringue
on the outside.

I think the best way to judge
a baked alaska

is always going to be
through that cross section.

And it sounds like we should have
three pretty clear layers from you,

plus an ooze of that coffee caramel
in the middle as well.

Yes, hopefully.

Should we get a hot knife going?
Mm.

OK.

Layer me up.

ANNOUNCER: Which fan favourite
will lift the MasterChef trophy?

Stream every mouth-watering episode
on 10.

You're killing me, Andy.

Andy, hurry up.

Oh-ho-ho!

Whoa!
OK, are you ready?

Ooh-la-la-la-la.
You want a reveal?

Oh, my God.

Have a go at that thing.

You got layers, you got ooze!

Depinder...

..as a Frenchman,
I know what I expect

from a real baked alaska.

I don't...think I like it...

..because I love it.

He got me hard!
It's like... He got me, too!

(LAUGHS)
Oh, my God.

First there is no alcohol,
which is not easy.

And you've managed
to substitute alcohol with depth.

The raspberry is just...
Sorry, I can't swear.

It is very good.

But the coffee,

the way you've actually introduced
the coffee in the caramel...

..is the substance.

You use the caramel
to expose the coffee.

Meringue tends
to really over-sweeten things,

but you have just got
the perfect amount of everything.

That sponge is so perfect.

It's really light and moist,
full of that chocolate flavour,

and the caramel has got
quite a lot of coffee in it,

so it's got just the perfect amount
of bitterness.

Not too sweet.

Really smart move to have
that acidity in the raspberry

and that lovely bit of perfume
to just add some relief

to all that smokiness
of the coffee flavour.

The fact that you constructed it
in a baked alaska, such respect,

because the level of difficulty,
just, like, times that by four.

A great move
at this point in the competition.

You needed to step it up
and you did.

(EXHALES)
Well done.

We'd like to taste your dish, Sarah.

SARAH: Walking up to the judges.

I'm always a bit nervous.

It's a very creative dish idea
and concept.

(JUDGES GASP)

They do look like the cloches!

SOFIA: They really do!

And I think, conceptually,
it's unique.

And I think it's very interesting
flavours on the plate.

You lifted that cloche,
you found fresh pandan leaves.

You'd never cooked
with pandan leaf either.

Yeah, no, look, I think pandan,

it's one of those ingredients
that I just...

You know, I've eaten it
in restaurants

and it's something that I've seen
so many ways it's been used,

but I've never
cooked with it myself.

So it was, yeah, mixed messages.

And then you got some inspo
from a cloche.

That is so funny.
I don't know why.

Oh, my God.
Run us through what's going on.

So, basically,
it's pandan pani puris,

and then inside is scarlet prawns.

I can't wait to taste it.

Do you want to come
and sauce them up?

You have to go quickly
once I do this.

Cool.

Shall we?
Yeah, let's.

It's like a little shot.
Are we ready?

Yeah, you have to go in one shot.

Three, two, one...
Bottoms up.

Um, that beautiful gravy
you've got going on

is like you at your best.

Love the scarlet prawns with that.

Um, I can see this
in one of your restaurants, for sure.

I think it just needs
a little bit of work.

Yeah, I feel like the pandan, uh...

This was your problem in the end.

I feel like it needed to be more,
like, light and fresh,

but it is a little bit, like,
it kind of pulls everything down.

I could taste this lovely perfume
and infusion of the pandan

through the prawn,

and then it kind of went through
this more cheesy flavour...

..and I feel like it overpowers
the prawns a little bit.

And I think, though, you needed
to apply a little bit more heat...

Mm.
..I think just so

it wasn't quite as grassy.

Yeah, I blitzed it
so it was probably a lot.

Yeah, so you're going to get a lot
more of that chlorophyll flavour

rather than the perfume.

Yeah, yeah.

But I still think it's
a very interesting use of pandan.

Do not let this get you down.

It is so refreshing to have you
come up and present dish after dish

that is extremely creative
and unique.

Yeah.
So we want that, Sarah,
every time you walk in that kitchen.

That's great advice.
So much courage.

Thanks, Sarah.
Thanks. Thanks.

(CLAPPING)

Every day I step into this kitchen,
I am pushing myself.

Well done.

And it's frustrating when
it just doesn't quite get there.

Oh, God.

DEPINDER: Sarah, you did well.
I know.

But I know that there is magic
in the dishes that I'm creating.

And once I get to that point
where this is my new normal,

then those little misses
will no longer be misses.

Right, the next dish we want
to taste belongs to Snez.

(CLAPPING)

SNEZ: This is a miso
and chocolate ganache,

black sesame creme anglaise,
a bit of yuzu gel.

And there's a chocolate
and miso cake on the bottom.

'Miso' happy.

(LAUGHTER)

I really liked the flavour
of your miso chocolate ganache.

Each individual element
is doing its thing.

Like, you've gone quite hard,
you know, on the black sesame,

quite hard on the miso,
quite hard on the yuzu.

Like, that was a stunner.

You're really stepping the game up
and I'm loving where it's going.

Thank you.
Ben!

JEAN-CHRISTOPHE: Yeah. Oh, yeah.

BEN: Mushroom ricotta agnolotti with
oyster cream and Vegemite veloute.

I had a bit of a reservation
about your dish.

Obviously, you know why.

And guess what?

Hup!

Vegemite!

It's great!

This is a stroke of genius.

Ha-ha, yes.

What is amazing is how condensed
the reduction,

and that is strong enough to take on
in marriage the Vegemite.

Well done.
Thank you.

Next dish belongs to Callum.

CALLUM: I'm walking my dish up
to the judges

and I'm feeling a little bit nervous
about what they are going to say.

It is a weird flavour combination,
no doubt about it.

But sometimes the weirdest dishes,
if you can pull them off,

can be some of the best dishes,
so here goes.

Callum, what have you made?

Poached quince
with a potato panna cotta,

a bay oil and passionfruit syrup.

Did you say panna cotta?

Potato panna cotta?!

Indeed I did.

(CHUCKLING)
Potato panna cotta?

(CHUCKLING)

There is a terrible echo here.

Wow.

CALLUM: So it's poached quince
with a potato panna cotta,

a bay oil and passionfruit syrup.

Callum, quince is a knockout, mate.

Like, absolute knockout.

Firstly, like,
the stain on the outside,

it did look like a piece of meat

that had just been caramelised
after cooking.

And then the flavour on it
is just like...

You've got those
three different types of alcohol,

but then the ginger just is doing
its thing,

which lightens everything up.

I LOVE the quince.

I could have had a bowl of that
and some ice-cream
and I'd be a happy man.

The panna cotta - beautiful texture.

I would say, yes, you can taste
the potato

right at the end of your palate...

..like, for a small bit.

Rosemary is the dominant flavour.

And then, for me,
you couldn't really once...

..once you got everything in

because there's a
lot of heavy hitters going on.

I believe the passionfruit fruit was
a little bit too much on the plate.

It was a little bit intense
with all the delicate flavours.

It's all so much and so powerful,

and the passionfruit
really took over a little bit.

It's not a big fault,

but just to be perfect
because it is delicious.

Sure. Thanks.
Thanks, mate.

Thanks for the feedback, guys.
Appreciate it.

Let's taste your dish, Laura!

LAURA: My biggest thing today
was the balancing act of this dish.

When the judges dig into this dish,

they should be absolutely hit
with an anchovy bomb.

Oh, my goodness!

That is a picture of perfection.

But I hope that
the lemon cuts through

all those big, strong flavours,

and then those pops of green ants
with every mouthful

to make sure you get
those little explosions of lime.

Choosing your ingredient
wasn't so straightforward.

(CHUCKLES) No, it wasn't.

So you started off with fish sauce,

and then you swapped to anchovy.
Yep.

And then you made a fish sauce
from your anchovy.

Pretty much. Yeah.

So what dish did you end up with?

So we ended up with
hand-cut tagliarini

with an anchovy dashi emulsion,

yuzu kosho and green ants.

Laura...

..that's your best pasta
I've ever eaten.

JEAN-CHRISTOPHE: Yeah.

Yes.

And I have been fortunate enough
to stand in this very position

and consume banger after banger
after banger

with your name written all over it

in a pasta dish.
Wow.

And it is, that's unbelievable.

Combining the anchovies
and the dashi,

and then the shio koji -

firstly, you get a good amount
of umami from the anchovies.

Then in your middle palate,

it does this weird thing
where it tastes

like Parmesan cheese
with the reaction of the dashi,

the anchovy and the yuzu kosho.

It is unlike anything
I've experienced before in my life.

Thank you.

Well done.

I can feel
this little electric currant

running from you to the dish
to Andy...

..and it's Jock.

I can really feel it.

Um... (SNIFFLES)

I'm completely right, aren't I?

I can actually feel it. Um...

(EXHALES SHARPLY)

This dish is so clever because...

(CLEARS THROAT)

..it's such a demonstration
of you working smarter, not harder,

'cause you've actually used
these kinds of ingredients

quite a few times
in this competition.

And every time you deliver something
very different.

You would never think to layer
fish on fish.

Yep.
Bottarga and anchovy, yeah.

Yeah, it just seems like too much.

And just the fact that you've
done it, it just builds

all these really complex layers
of the same flavour.

And then the ants were so similar

to the pops of finger lime
that you love to use.

But, again, showing us
how you can find that flavour

in this other
new exciting ingredient.

Such a clever dish. You should be
really proud of yourself.

Thank you.
Thank you so much. Thank you.

You alright?
Yeah.

CALLUM: Well done, Lozzie.
Thank you.

To win immunity when every single
competitor here is this elite,

your dishes have got to be
pretty close to perfect.

And after seeing you cook today,

I've got a few choice letters
for you lot -

OMG!

(LAUGHTER)

That was some ace cooking
from every single one of you.

But there can only be one winner.

Laura!
Yes!

Yes!

Thank you.

Well, Laura, on Sunday, you'll be
up on the gantry with Jamie.

Fabulous.

Unfortunately,
for the rest of you guys,

you are at risk of going home.

You've all got the skills.

It's how you use them on the day
that will mean the difference

between you going
all the way or going home.

Get ready. We'll see you on Sunday.
Goodnight.

See you, everyone!
Great day. Epic day.

Well done!
Thank you.

ANNOUNCER: Sunday night
on MasterChef Australia...

DEPINDER: Oh, gosh.

It is time!

This challenge
is strategy on steroids.

If you cook one of
the three least impressive dishes,

you'll find yourself
cooking in round two,

with whatever time you have left.

(ALL GASP)

They need to keep time

on their side.

I need to move super fast.
I've got a lot to do.

I do not want to cook in round two.

This is hectic.
I'm trying to do things so quickly

without making mistakes.

I can't afford to take my eyes off
the prize here otherwise.

Otherwise...
Oh, my God.

..it could be time...

LAURA: Snez, just breathe.

..to go home.

You don't have a lot of time.

No, I do not.

Captions by Red Bee Media