All language subtitles for Masterchef.Au.S17E56.1080p.WEB-DL.AAC2.0.H.264-WH

JEAN-CHRISTOPHE: Yes!

POH: Morning, morning!

LAURA: Oh, dear.

OK, guys,
today is not going to be easy.

This one's a two-rounder.

It's going to force you
to make some big decisions

that are going to make you
or break you.

Right now, you're standing
in front of the ingredients

that you're going
to be cooking with today.

Do you want to find out
what they are?
Yeah.

(EXHALES)

Come on, duck!

Oh, no.

OK, Laura, your ingredient...

..is yuzu.

Ooh.

Jamie, your ingredient is dill.

Callum, your ingredient is...

..tahini.

Oh, OK.

Depinder, your ingredient...

..is green tea.

Ooh.

Now, before you start making
any grand plans,

you have
a couple of choices to make.

In round one, you need to decide

whether you're making a savoury dish
or a sweet dish.

Either with what you can see...

..or the ingredient under the cloche
you can't see.

Just so you know, for both rounds,
you have 75 minutes.

And keep in mind,
if you fall into round two,

whatever you don't pick now
is what you'll be left to cook with.

What a pickle.

Do you cook with the ingredient
you can see,

either sweet or savoury,

or do you have a gamble on what is
the thing that you can't see,

and then save the one
that you can see

for the second round if you need it?

So, Laura, you have yuzu.

Are you cooking sweet or savoury

with what you can see
or what you can't?

Sweet with yuzu.

Jamie, you've got dill
or a hidden ingredient.

I think better the devil you know,

so I'm going to cook savoury
with dill.

Callum?

I would like to please make
a savoury dish

with the tahini.

Depinder?

I'm going to cook sweet
with green tea.

SOFIA: We're on the lookout
for the two least impressive dishes,

and if you cook one of those,
you'll be heading into round two,

where someone will be eliminated.

Do not let this cook
be your undoing.

Your time starts now.

CALLUM: I've got to create

a challenge-winning savoury dish
using this tahini.

Now, one of my favourite things
about being in MasterChef

is seeing the challenge

and trying to kind of figure out
the best way to move forward.

So far in this competition,

I've cooked some desserts
with very savoury ingredients

and very sweet ingredients
with good success,

so I'm kind of thinking
that if I am in round two,

whatever's under that cloche
that I can't see

I'll feel comfortable enough,

I think, to make a wacky dessert
if necessary

to meet that flavour profile.

Ooh, what a workout!

So I do have that
in the back of my mind.

(GROANS)

Tahini, for me,
is so associated with,

like, comforting, homely meals.

I'm kind of thinking
that if I'm thinking that,

that's probably what
the judges are thinking as well.

So maybe if I can use it in a way
that they haven't seen before

and use it in a really subtle
or different way,

that could be my ticket
through to that top three.

Lovely.

Uh...uh...uh...

The semifinal

has been a target of mine
since day one in this competition.

This is where I went out last time.

It was a bit different,
it was a pressure test,

but I don't want
to come fourth again.

I think I'd cop it
so much from my mates.

I have a photo from my mate
saying - "Don't come fourth again."

The dish that knocked me out of
the competition

was the Forest Floor
by Martin Benn from Sepia.

GARY MEHIGAN:
The lavender mousse was split

and you didn't temper
your chocolate.

Sorry, Jamie, you are going home.

I can't go home
from another dessert.

And, for me, the potential
to go into the second round

and have to cook a dessert
is a concern,

particularly at how strong
all the other three competitors are

at both sweet and savoury.

I need to work as hard as I can

and put up a dish that's so good

they can't send me into
the next round.

Jamie.
Hello.
POH: Hi, J.

How are you, guys?
Mate, savoury with dill.

Yeah.
Straight up.

Absolutely.

What are you making?
Uh, yeah.

So I'm doing
a beautiful rendered pork chop.

Render out all that fat.

I'm going to do that
with a mustard, dill and clam sauce

with some trout roe folded through.

It's going to be super subtle,
beautiful, rich,

creamy deliciousness.

That is the cooking
that I enjoy doing.

It's the cooking that's given me

the most success
while I've been here,

so why change it?

It's such a you dish.

Yeah.
Such a you dish.

I wouldn't say that you have cooked
an abundance of sweet dishes.

A-ha, yes.

So leaving that for round two...
Yeah.

..and not knowing
what is under that cloche...

..does that scare you?
Because it scares me, for you.

Mate, it scares me, 100%.

All I can say is this has to be

the best savoury dish
that you've cooked all competition.

Correct.
You're talking the talk.
Let's walk the walk.

Thank you, Chef.
Good luck, mate.

I think this dish gives
an opportunity to utilise the dill

to the best of its ability.

It's going to be fresh
across the fennel.

It's also going
to be mixed through the sauce

and provide a little bit
of that herbaceousness

to balance out
that mustard and clam dressing.

And then I'm also going
to be utilising it within an oil.

I want as much aroma
out of this dill as possible,

and utilising it
three different ways

really highlights
the key ingredient.

DEPINDER: I almost can't believe it
that I'm still

in the competition

because I never expected
to get this far,

especially for me,

because my cooking style
is very traditional.

When it comes to really highlighting
an ingredient,

I find that really difficult,

but getting to
this stage of the competition,

I've had
some really crazy ingredients

thrown at me -

you know, the green ants
at Vue De Monde...

..Andy's Everything Mystery Box,

and I've learned how to pivot,

and the last couple of weeks
have really shaped that for me.

So I've got green tea,
which is the sencha tea.

I've never used green tea
in a dessert setting,

but I think I can do something
with this.

It looks and smells
exactly like matcha,

so I'm going to go
matcha vibes today.

I'm going to be doing
kind of like a bit of a twist

on an Indian dessert.

So this is called ghevar.

It's a really cool dessert

because it looks like
a bit of a honeycomb.

I'm actually trying

to infuse some sencha
into the ghevar itself,

but I'm also going to do like

a sencha ice-cream
and little bits of cake.

I'm going to pair this flavour
with some lemon curd,

just to kind of accentuate
the sencha

and kind of break it up
as well a little bit.

I've made ghevar before.

It was my signature dish
that got me

into this competition
back in my season,

but what I'm doing today
is different to that, because I made

a very traditional version
of ghevar,

and this is a massive reinvention.

I just want to do it right.
I want to do it justice.

I promised a honeycomb,

and I'm going to make sure
it looks like one.

I have never been
in a round two cook

so far in the competition,

so I'm going to try my best
to get a top dish,

because at this point,
if you're not a top dish,

you're automatically a bottom.

CALLUM: When I think of tahini,

all the things that come to mind
are really big, bold flavours.

But I kind of think
that if I can show the judges today,

maybe that you can use tahini
in a way that's really, like, subtle

and elegant and fragrant,

it's going to put me
in really good stead

for winning the challenge.

I'm going to be doing
barbecued calamari.

I'm going to do it
with potato noodles

that are tossed through
a parsley puree,

and I'm going to make
a chicken and ginger sauce

to kind of bring it all together.

This is not how most people
use tahini,

so it's a risk,
but a risk I'm willing to take.

I'm just gonna have
to do my absolute best

to kind of wrangle
that flavour profile,

make sure I can tame the beast.

Listen up! This is your ticket
to the semifinal!

You have 45 minutes to go!

(CHEERING AND APPLAUSE)

POH: Hello, Laura.
LAURA: Hi.

Laura.
Hello.

Sweet yuzu.
Sweet yuzu, yep.

Tell us what you're making.
So I'm going to do
a yuzu and coconut dessert.

It's going to be, like,
the different textures

of both the yuzu and the coconut.

So there's going to be
a coconut dacquoise

soaked in yuzu liqueur.

And then on top of that,
I'm going to have, like,

almost like
a whipped yuzu jam kind of cream,

some macerated fresh yuzu,
fresh coconut, diced.

I want it to be like
a super refreshing,

almost like
palate cleanser-style dessert.

Right.
Yep.

Ice-cream?
Coconut sorbet.

So, like,
more coconut water kind of sorbet,

so it's, like, super fresh.

How come you went sweet?

Um, I think usually
I could have gone both ways,

and I just refused to think about
what was under that second cloche,

so I was just kind of like,
"Cool, let's go dessert."

I know that yuzu and coconut
go together.

Yeah, yeah. We've seen these types
of plated desserts before, right?

Yeah.
Like, a cake base.

You're using a dacquoise
and then, like, you know,

your little frozen elements.
Yeah.

So, like, this needs to be perfect.

100%.

Top three is on the line today.

Poh and Andy seem concerned
that I'm playing it safe,

and that's terrifying.

There's four of us in round one.
Two need to go into round two.

Even if my dish is great,
it may not be enough.

I still could go into round two
off a great dish.

So all these things
are playing in my head.

I'm thinking maybe
I haven't made the right decision.

I love this, OK,
for a couple of reasons,

the first one being
three out of our four contestants

are not even thinking
about round two.

Guess who that one person
that's thinking about round two was?

Callum.
Ding-ding, ding-ding!

(JUDGES LAUGH)

He's at least kind of strategized
with himself...

Mm.
..whereas the other three...

Yeah.

..they're just like,
"Round one or nothing."

It's a huge gamble.

Jamie ended up with dill.

Is it a good DILL or not?
I don't know. Ha-ha!

He's using pork,

and he's going to try
to match it with some clams,

and he's going to try to use
or introduce the dill as a dressing.

The sauce
has to be unbelievably balanced.

The whole dish
has to be unbelievably balanced.
Yeah.

He just can't afford
to be in round two

cooking a dessert
with an unknown ingredient.

We've seen maybe one or two desserts
the whole season.

Yeah.
That's tough.

I hope you made the right decision!
30 minutes to go!

(CHEERING AND APPLAUSE)

CALLUM: Let's go.

I've got my tahini sauce
in the pressure cooker.

I'm getting my potato noodles
in as we speak.

I've got my chicken skin,
it's almost done.

I've got my calamari
just about to be cooked.

But right now I need

to focus on making
this beautiful parsley puree.

Because tahini is such
a savoury kind of flavour profile,

it needs freshness with it as well.

So the idea
of having this parsley puree,

it's just going to refresh
the whole dish.

I reckon doing something weird
gives me a chance of hitting

that top two today
and being safe from the next round.

(GROANS)

Ow. Old man noises. Ah!

Tracking pretty well at the moment.

My dill oil - finished.

I've got my clams
and that's going to come in

to be part
of my dill sauce as well.

I've got my stock reducing.

Cooking that pork perfectly

is the most difficult thing
I need to do today.

Yum, yum.

I want to cook it nice and slowly,

really render down as much
of that fat cap as possible,

which gives us
a beautiful, sweet note.

So I need to make sure
that not only is it flavourful,

but it's actually just cooked.

DEPINDER: Never been so stressed.

My sponge comes out of the oven.
It looks beautiful.

OK, that's definitely worked.

Green tea ice-cream,
it's in the churner.

JEANÐCHRISTOPHE:
Do you like the colour?

Yes, yes.
Well done.

Yeah, it looks like
a green tea ice-cream.

Tasting the ice-cream,

it's got
just the right amount of green tea.

But I'm actually feeling
really stressed

because I need
to get this ghevar started.

This is my main element,
which is the ghevar itself.

So I'm just going to make
the batter now.

As soon as the batter is chilled,
I'm going to start frying it,

because that's literally
the crux of my dish.

Without this element,
I don't actually have a dish.

I call it the Indian honeycomb
because it looks like a honeycomb.

It's literally just pastry,
so it's beautiful, crispy, crunchy.

Very tricky to make.

The oil has to be really hot

and the actual batter
has to be ice cold.

Add the chilled batter
into the hot oil,

you get that splattering

and that's what builds
that honeycomb texture.

Alright.

LAURA: I just need a sugar hit.

My coconut dacquoise
is looking fantastic...

That's good.

..the coconut water sorbet
is done...

That's very good.

..but I need to think of what else

could potentially add
to this plate,

or I'm definitely going
into round two.

I'm tasting the fresh yuzu segments

and it is intense!

It is SO sour.

How did you go
with the super sour yuzu?

Yeah, it's so intense.

And I'm starting to think that less
is going to be more on this dish.

To balance out that really sour yuzu
and elevate this dish,

I'm going to add in
some more citrus,

I think, using lots
of different native citrus

is going to make this dish
so much more complex.

I know that
there's definitely a fine line

of trying to balance out
all those flavours,

but also keeping that yuzu
at the forefront.

This is, like, the one day I have
to literally, like, save myself,

so hopefully I can turn this around.

JEAN-CHRISTOPHE: 15 minutes to go!
Allez!

With 15 minutes to go,
I've still got a lot to do.

That calamari has to get on to
the hibachi now and start cooking,

getting really nice and charry.

I'm only now adding the tahini.

It's going to kind of emulsify
the sauce and bring it together,

and, of course, hero that flavour
that I need to.

Are you happy with it?

Yeah, I'm getting there.

Adding a little bit by little bit,
A little pinch more salt,

a little bit of lemon,
tiny bit of honey,

and I'm tasting, tasting, tasting.

I reckon I've used 40 spoons
to taste this sauce,

trying to just get that balance
of enough tahini,

but not so much
it's overpowering the dish.

Yeah, I think it's really fun.

It's different to anything
I've ever cooked before,
that's for sure,

which hopefully means
it's different to something
the judges have tasted before.

JAMIE: So, the mustard, dill
and clam sauce

is glossy, silky and rich.

How's your pork looking, Jamie?
It's looking good.

It's just finishing
over the charcoal.

Just finishing?
Yep.

You don't want to cook dessert.

Hey, don't put that on me, Sofe.

Considering the calibre
of the people around me,

I decide that, "Let's elevate it
a little bit more."

To really highlight
that beautiful seafood character,

I'm going to be adding a little bit
of samphire and trout roe.

If you don't want to be in round two,

make this the best dish
you've ever cooked!

10 minutes to go!

(APPLAUSE)

Alright.

As soon as my oil ticks over to 180,
I start adding the batter...

..bit by bit.

It's looking beautiful.
It's splattering.

It's creating those layers
of the honeycomb...

..layers of texture that I want,
and it looks amazing.

I'm so intrigued.
So you just keep layering it?

Yeah, and it has to be,
like, really, really hot.

It doesn't taste like honeycomb.
It's like a pastry.

There is a lot that's riding
on this one particular element.

How long does this take?

Like, five minutes for this one.

So you've got eight minutes left.

Yep, yep.

Yeah.
So is this your only one?

Uh, yeah, yeah.
So I'm having everything crossed.

If I don't get this one right,

I might not even have a chance
to do a second one.

This is pretty stressful
because I'm not going to find out

if it's worked or not
until it's finished cooking.

OK, OK, OK. I'm really nervous.

DEPINDER: I can't even see anything.

OK.

About four minutes to go,
and my ghevar is still on the stove.

Yeah, it's still cooking.

My place in the competition
is riding on this dish.

I don't want to be in round two...

..and this is my main element.

I'm going to use it as a vessel
to carry my dessert...

I'm really nervous.

..so I need to get everything right
for this one element.

(SIGHS)

And it is looking beautiful.

And I am so relieved

because I do not have time
to make another one.

This is perfect.

OK, that's definitely worked.

Oh, never been so scared in my life.

This ghevar is probably
one of the nicest ones I've made.

OK.

That's beautiful.

You've got two minutes left to go!
Come on!

CALLUM: I'm going to get that tahini
sauce on the bottom of the plate.

I think it's got
a really nice balance.

The barbecued calamari -
I've sliced up

and popped that on top.

I'm now going to toss
the parsley puree

through those potato noodles,
make a big nest of that on top.

For texture,
I've got that crispy chicken skin.

Yeah, I think the dish is starting
to taste really good together.

JAMIE: I've carved my pork.
It's beautiful and pink.

Plating up, there's
a little slick of the turnip puree.

I pop some of the pickled fennel

on top of that with
a couple of little bits of samphire,

and take it to the next level.

It's got this lovely pop
of saline character.

It's really going to round out
and season everything nicely.

LAURA: When I'm plating this dish,

I've got my coconut dacquoise,
soaked in that beautiful yuzu syrup.

On top of that,
I'm piping my creme fraiche

that's got all that yuzu
and finger lime through it.

Next, I start placing on
all that native citrus.

The coconut sorbet goes on top.

A really good lick of
that Geraldton wax oil...

..a little touch more yuzu...

..and I'm finishing it off
with those black ants.

Sitting so proud
in that coconut bowl,

but in the back of my head,
I'm thinking,

"Will the judges think this dish
is being creative enough?

"Am I pushing myself enough?

"God, what have I done?"

DEPINDER: I place a little bit of
lemon curd on the base.

I put my beautiful ghevar on top.

I'm going to place bits of
that green tea

and white chocolate sponge
and the lemon curd,

place my rocher of
the green-tea ice-cream on top.

I've made a white chocolate
and lemon curd foam.

I'm going to serve it to the judges
right on top of my dessert.

Time's up in 10...

JUDGES: Nine, eight, seven, six,

five, four, three, two, one.

Well done.

SOFIA: Well done.

JEAN-CHRISTOPHE: Well done.
LAURA: Wowee! Well done.

ANDY: The first dish we'd like
to taste belongs to you...

..Depinder.

DEPINDER: I don't even know
what's going to happen here.

There it is.
POH: Ooh, perfect!

Oh, that is really satisfying.

I can't help myself.
Oh, Poh!

Sorry!
(LAUGHS)

So, Depinder, you chose to cook
a sweet dish

with the ingredient you could see
which was green tea.

Yeah, yeah.
So, tell us what you made.

Um, so I've made ghevar today
with a green-tea ice-cream,

a green-tea sponge,

and then I've kind of mixed that
with flavours of lemon curd.

Then I've done, like,
a lemon white chocolate foam.

We're going to taste.
OK.

Depinder...

..I was quite mesmerised to try
to understand the textures...

..because you've got this ghevar
as the base of your dessert,

and I can see clearly
with the ice-cream,

it's just a good match.

The green tea into your ice-cream,

that was superb with the sweetness.

There is a small little issue.

The problem, the sponge was too dry.

My complete surprise to say that
to you because you are phenomenal.

Tiny little mistakes
could be an issue to you,

I'm afraid to say that.

Depinder, we know that you know
how to work with flavour,

like, you're a master at that.

You had the perfect amount
of green tea in there.

I loved the Indian honeycomb,

but the sponge,

I do feel like green tea
has just sucked up all

the moisture in that,
so it's not as velvety and moist.

Thank you.
Thank you. Thank you.

I am so gutted.

I've put everything into this today,

and I know little errors
or mistakes

can send you into the second round,
so I'm so nervous.

Callum.

CALLUM: This is intense right now.

Such an unusual way of using tahini.

Like, this is the dish that's either
going to send me into the top three,

or potentially send me home
if I end up in round two.

So there's a lot riding on it.

Callum, you chose the ingredient
you could see - which was tahini -

and then you chose to cook savoury.
What did you make?

So I've done grilled calamari

with potato noodles
in a parsley puree.

Add tahini and chicken sauce,

crispy chicken skin,

And then there's Aleppo za'atar
on the top.

Shall we dig in?
Please.

Callum...

..you chose to go really
subtle with the tahini,

and I think...

..you've totally owned
this challenge.

(APPLAUSE)

It was such an ambitious cook,

that verdant green and brightness
of the parsley,

that quite strong flavour
of the chicken skin.

You know,
that really deep savouriness.

I can still taste that nuttiness
and creaminess of the tahini.

And you've really tamed it well.

Everything is shining through.

I think it's such a beautiful,
balanced dish.

And I think you've invented
something

that I don't think you even thought
you would come up with today.

So, congrats.
Definitely not. Thank you.

Callum, this is why you are
the ultimate competitor.

You know, any contestant
that has walked through these doors

would have just gone,
"Tahini, I know,

"I know I can get it in there.

"I know the judges are going to
be able to taste it."

You make us work for it,
you know, in such a good way.

Yeah. Thanks, Andy.
Thanks, everyone.

JEAN-CHRISTOPHE: Well done, mate.
Well done.

What a dish! Ha!

(SPEAKS INDISTINCTLY)
Jamie.

Jamie, a savoury dish using dill.

What have you made?

JAMIE: So I made pork chop,
a mustard, dill and clam sauce

with a little bit of trout roe,

turnip puree, some samphire

and a little pickled fennel
and a dill oil.

Jamie...

..building flavour is your strength.

In every single component,
everything is peaking.

The pork, mate, it is, like,
out-of-this-world good.

The dill oil is like, mate,
it's greener than green.

And it is absolutely dill-forward.

My only but.
I hate to do this to you.

Oh, my God.

When you combine that sauce
with the trout roe,

with the samphire, with that puree

that is seasoned to the absolute max,

I feel like it just tips it
a little bit over the edge

in saltiness for me.

But, mate, it is one criticism
on a plateful

of really, really, really solid food.

Samin Nosrat, she says salt
is there

to make ingredients taste
more like themselves,

and I feel like
when there's so much,

it ends up, like, sticking them
all together again...

But still a very well-crafted
plate of food.

You still should be really proud
of it.
Thank you.

Thanks, Jamie.
Thanks, mate.

JAMIE: Thanks, guys.
Good luck.

We'd love to taste your dish, Laura.

LAURA: I am so nervous.

If my dish is great,
it may not be enough.

I still could go into round two
off a great dish,

and that's terrifying.

Laura, you cooked sweet with yuzu.
What have you made?

So I've made a fun take
on a native splice.

Um, so I've got a coconut dacquoise,
which has been soaked

in a yuzu jus and fresh yuzu juice.

There's, like,
a little whipped yuzu

and finger lime creme fraiche,

salted coconut crunch, desert lime,
finger lime, fresh yuzu,

and then a coconut sorbet
with black ants.

So, do you think this dessert is
enough to keep you from round two?

Yes.

(EXHALES)

It's not the usual "yes" from Laura.
What was that big exhale?

Because I'm so nervous.

Oh, I just want to get to
semifinals so badly.

I just want to get there.

(EXHALES)

You look petrified.

(GROANS)

I actually can't even find
the right words to speak right now.

Um, I just want to get to
semifinals so badly.

I don't think you need to be worried,
Laura. That's delicious.

It's like...

..I don't know whether you're smart

or make things really hard
for yourself.

Make things very hard for myself.
That's me.

Yeah, because going, "OK, yuzu's
a citrus, very acidic,

"very prominent citrus.

"What I'm going to do to temper
that flavour is add more citrus."

And when I say, "more citrus",

how many citruses are there
on that dish?

I think four.
Four?

Yeah.

But the one that is
the most lasting is yuzu.

That is, that's really, really,
really smart, intelligent cooking.

And then the dacquoise itself
that provides

a beautiful chewy texture to
the dish,

but just calms the farm
in terms of,

well, the citrus farm, really,
it's really delicious.

Someone can punch me
right after I say this,

but that was a party in my mouth.

(LAUGHTER)

I hate that phrase so much,
but it really was.

What you've done is
you've made yuzu taste

how I want yuzu to taste.

And with all those other layers
of citrus perfume,

you've just tempered it down

to this really beautiful,
harmonious flavour.

And I love the texture,

the little pop of the finger lime,
the crunch of the ants.

It's an amazing dish.
It's really, really good.

Thank you.
Well done.

Thank you so much. Thank you.

Well, you all decided to cook with
the ingredients that you could see,

which was definitely a gamble.

But, for two of you, sadly,
it's landed you in the bottom.

And it came down to the smallest
of errors.

If I call your name,
you are cooking in round two.

Depinder.

Unfortunately, your cake is
a little bit dry.

Yeah.

And...

..Jamie, I hate to say it, mate,

your dish, it was slightly too salty.

Laura, Callum, congratulations,

you have just made it
to the semifinal.

You can go and watch the next round
from the gantry.

Well done.

LAURA: Good luck.
Thank you.

CALLUM: Good luck.
DEPINDER: Thank you.

Well done, mate.

Going into round two,
I've just got to shake it off.

I'm going to have to cook a dessert

with an ingredient
I'm not sure about yet.

It's not looking good.

ANDY: Depinder, Jamie...

..this is the final round.

Your last chance to save yourselves
comes down to you,

whatever you didn't cook
with in round one.

Depinder, you chose sweet
in round one,

which means you'll be cooking
something savoury...

..with...

..cinnamon.

Holy shit.

Jamie, you chose savoury
in round one,

which means you'll be
cooking something sweet...

..with...

..pine nuts.

Not only have I been given a nut,

it's a nut that I solely attribute
to savoury dishes.

This has just got a lot harder.

We are giving you another
75 minutes.

Whoever cooks the least impressive
dish will be going home.

Don't let the pressure get to you
in this round.

Are we ready?
Yep.

Your time starts now.

LAURA: Come on, guys!
Go, Jamie, come on, Deps.

DEPINDER: I have never been
in a round two cook.

It can be quite confronting...

..but cinnamon is one of
the best ingredients

that I could have asked for.

It's a beautiful spice
that I've grown up eating

and cooking my entire life.

So I could play it so safe today.

Jaggery and panko.

But I don't think
that would be good enough

at this point.

CALLUM: Let's go, Deeps.
I need to take risks.

I need to show the judges
how much I've grown as a cook

'cause that's the only way

I'm going to make it
to the semifinal.

JAMIE: I've already come fourth
in this competition.

I don't want that to happen again.

This is my last chance
to fight for my spot,

beat my milestone.

But you always cook best
when you cook what you love.

So the fact that I don't love sweets

obviously puts a bit of a spanner
into the works.

SOFIA: Come on, Jamie.

(JUDGES CHEER)

So I need to figure out
how to play into my strengths.

I've been within the bar world
for about 18 years.

Half of the cocktails
I've ever made in my life

have literally come from desserts.

So let's go backwards

and build a dessert
out of a cocktail instead.

Let's go, Jamie.
Go, Jamie.

Pine nuts,
first thing I thought of,

went straight to Italy.

Woo!

What I'm making today is essentially
a pine nut and blood orange Negroni.

LAURA: Ooh, yum!

I may not be super comfortable

with making desserts
in this kitchen,

but I am confident with flavour.

A Negroni is a delicious cocktail
that is bitter orange,

it's robust, with aromatics from gin

and beautiful and sweet
from sweet vermouth.

Whole bar over here.

DEPINDER: I'm not ready to go home,

so I'm going to give it my all today

and really make that cinnamon shine.

Because I've got cinnamon, like,
everyone's expecting me to do curry.

I am doing curry,
but at the same time,

I'm really pushing myself.

Depinder!
Depinder.

Guys.

You're cooking a savoury dish
with cinnamon?

Yeah.
What are you making?

Um, so I'm going to do a gravy,

which is traditionally
a cinnamon-heavy gravy.

Cinnamon rice.

And on top I'm going to do,
like, a Scotch egg today with...

BOTH: A Scotch egg?!

Yeah, I'm going to do a Scotch egg.

So every element of this Scotch egg

is going
to have cinnamon through it.

ANDY: Scotch egg?
Yeah, I know.

Tell me what can go wrong
with a Scotch egg?

Um, a lot.
Yeah.

I think the biggest pressure point
for me would be the cook on the egg.

All of your familiarity with spice,
with cinnamon...

Yeah.

..that counts for nothing
if you've got a hard yolk.

I know it's risky.

Risking your place in the competition
on a Scotch egg.

ANDY: What do you think
about a perfect Scotch egg?

Hard to beat?
(GASPS)

Hard to beat,
but hard to get perfect.

Oh, you took the words from me, mate.

Oh, sorry. (LAUGHS)

I'm loving this,
but you have taken a monster risk.

Yeah. It's gonna be crazy.

Good luck.
Yeah, you've got this.

LAURA: Come on, Deep.
Thank you, guys.

Thanks, guys.
Get it, girl.
Smells good.

I think I'm going mad today

'cause Scotch egg
is one of those dishes

that if you don't get it right,
you're going straight home.

But I think
the risk-taking behaviour

is the person that I've become
in this competition.

SOFIA & POH: Ooh!

SOFIA: You got layers, you got ooze.

I never thought I would do this.

ANDY: Depinder, it is magic.

When you put shrimp paste in there,
I was like, "This is madness."

But I also never thought
I'd come this far.

Well done.

I need to make sure these eggs
are boiled to perfection

for the right amount of time.

I can't over or under this.

It has to be perfect.

LAURA: Smelling lovely, Depinder.

With a Scotch egg,

the boiling time,

as well as the deep-frying time
together,

it can't be over or under

'cause the egg
won't be cooked perfectly.

They're going to go
in the boiling water

for about five minutes, 15,

and then I'm going to rest them
in ice.

I just need to make sure

that they're really,
really nice and soft.

So when the judges cut open,

they're like nice and gooey
on the inside.

JAMIE: The pressure is palpable.

I'm trying to stay calm

because this whole dish

hinges on getting a few things
done really early.

A little bit of sweetness,
a little bit of bitterness there.

He just did that Campari by eyeball.
That's bad.

What are you making, Jamie?

This is a basil and ginger granita.
Mmm.

Does that smell homely or what?

The gin?
No!

(LAUGHS)

G'day, Jamie.
Jamie.
Hello!

Mate, probably not where
you wanted to be,

but you're up for the fight, right?
Absolutely.

You look locked in.
You got the pen behind the ear.

You are on dessert with pine nuts.
What are you making?

Well, I saw pine nuts,
the first thing I thought was Italy.

It's like
what's quintessentially Italian?

Negronis. So...

Can't help yourself!
We're making Negronis.

What are the components?

We're going to have an olive oil
and pine nut cake.

A blood orange sorbet
with a little bit of Campari.

Yeah.
Basil and gin granita.

I've got some black walnut liqueur
that I'm infusing

with toasted pine nuts
to give a little bit more texture.

That's going to be whipped
through some mascarpone

and then a little pine nut brittle
for a little bit of a textural note.

Whoa.
It sounds delicious.

Back you on the flavours,

but there is a lot of components

to get this
kind of Negroni-esque dessert out

and a lot of techniques
that if they don't work,

it's kind of hard to come back from.

You know, sorbets, granitas, cakes.

We all know
what the perfect texture is...
Yep.

..and we expect that for you to get
into the semifinal.

Absolutely.
As you were.
Thank you, Chef.

For someone that doesn't do
a lot of desserts in this kitchen,

I'm doing
a lot of different elements

that all have textures
that need to be spot-on,

but being ambitious
and shooting for greatness

is what I wanted to do.

I'm going to be chasing the clock.

Get that cake in, Jamie.
Come on, mate.

Come on. Cake in the oven.

I need to get my cake in the oven
as quickly as possible,

because I need to take it out
and cool it afterwards.

If the cake's not cool, my sorbet,

my granita and my cream
will all melt

and it'll be a puddle on the plate.

Alright.

OK, guys, this is for a spot
in a semifinal.

42 minutes to go. Come on.

Running out of time.

My eggs have been resting
in the ice bath.

Now it's time for me to peel them,
wrap them and deep-fry them.

You've got to be really careful
when you're peeling these eggs

because it's a soft set egg.

It's barely just come together.
I don't want to break it.

LAURA: Depinder, take a big,
deep breath, babe.

I grab some of that lamb mince,
I lay it flat.

I place my egg
in the centre super gently.

I wrap it,

I'm going to make
at least three or four eggs

just to have that backup.

SOFIA: 30 minutes.

It all comes down
to encasing it perfectly.

I'm going to toss it
in some flour...

..some egg...

..panko breadcrumbs

before I put it in the deep fryer.

Cinnamon versus pine nuts.

Sweet versus savoury.

You've got 15 minutes to go.

15 minutes.
You need to bite the bullet now.

CALLUM: Let's go, Deeps.
Come on, hurry up. Let's go.

My first test strip,
the Scotch egg goes in.

I only really need to cook this
in less than five minutes,

and then I'll check it.

If it's not done, I can adjust
the frying time.

Come on, Depinder.

There's a lot
that rides on this dish.

(EXHALES)

Oh, my God, I'm so nervous.

CALLUM: How's the cake travelling?

We've got five minutes.
Does it need to chill?

LAURA: Is the granita freezing yet?
Not yet.

Get it in the freezer, mate.
Come on. In the freezer.

Let's go, let's go.

With the amount
of elements on his dish,

Jamie's definitely taking a risk.

There's hot elements,
there's cold elements.

There's a lot of technique

and a lot of balancing
of different flavours,

all of which are essential
to the dish.

That's in there. That's in there.

Come on, Jamie.

Jamie really has to hustle
if he wants to make this top three.

Come on.

ANNOUNCER: Grab your aprons

and try these delicious,
MasterChef-approved recipes on 10.

ANDY: Jamie, Depinder,
10 minutes to go.

Let's go.

(CHEERING AND APPLAUSE)

JAMIE: I pull the cake out.

It's out.

It feels good.

The skewers come out clean
and I taste a little bit.

It's delicious.

It just needs to cool now.

Beautiful.
Nice one, mate.

Are you silver serving your granita?

(BOTH GIGGLE)

Yeah.

DEPINDER: My apple
and caramelised onion chutney

looks amazing.

It smells so good.

My chilli cinnamon gravy
is going to be delicious.

Oh, yeah.
Definitely taste the cinnamon.

I've literally
got all my elements ready.

I'm just waiting
on the perfect Scotch egg.

ANDY: Depinder, how are
the Scotch eggs coming along?

I've got only three.
OK.

I'm just gonna wait
till this one comes out.

So this is the first one?
Yeah.

Oh, wow.
And only nine minutes to go.

I'm going to take it out.
Yeah, I'm going to take it out.

It needs to be absolutely perfect.
Come on, Depinder. You got this.

Yeah.
Come on.

I'm really nervous.

My tester is out of the oil...
(SIGHS)

..and straightaway

I'm going to add another batch
in there

because I don't have much time left.

LAURA: Put both.

We've got two. Cooking them both.
What if one falls apart?

Yeah. That's true.

ANDY: I'm super worried
about these eggs.

She's got one
that's come out of the oil.

She's got one that just went in,

but I just don't know

how she's going to get
the perfect one.

Like, what happens if the one
that she cuts now is wrong?

She needed to put two in at once

so that she could cut it open

and so that she had less
or more time.

Yeah.

LAURA: Make sure you test it.

I'm too scared to test it.
No, you just have to.

You just... You need to bite
the bullet now.

Oh...

It's a little bit under.

For sure.

I'm feeling quite stressed
at this point.

My first batch
of Scotch egg hasn't worked.

And now I need to rely
on my second egg.

JEAN-CHRISTOPHE: Only five minutes
to go. Come on.

Let's go, guys.

I need to cook this egg
for a bit longer than before,

but I don't know how much longer
to do.

LAURA: Come on, Depinder.

Back yourself, girl.

SOFIA: Three minutes.

JAMIE: Wow. I can't believe
I've got all my elements done.

And I think that the cake
is just about cool enough

to get plated.

I need to make sure
this looks beautiful

to keep me in this competition.

I start with a small piece
of this beautiful olive oil cake

with plenty of those
roasted pine nuts on the top.

I then pipe
pine nut nocino mascarpone

around and over the top.

That's going to provide a nice nest

that I add some of the brittle
and the blood orange sorbet into.

LAURA: Wow, that looks so good,
Jamie.

The freshness
from the basil granita,

the bitterness of the sorbet

and the intensity
from that mascarpone,

all of these things
are tasting exactly like a Negroni,

but desserts aren't my thing,
so I'm nervous.

DEPINDER: My Scotch egg
looks perfect,

like, it's that
beautiful golden brown colour,

but I'm not going to know
how it's cooked

until the judges cut through.

Alright.

I've got my beautiful cinnamon rice
on the base of the plate.

I place the Scotch egg on top.

I just hope it doesn't fall
or something.

It all comes down to this.

Time's up in 10...

JUDGES: Nine, eight, seven,

six, five,

four, three, two,

one.

ANDY: That's it.
LAURA: Wow! Well done, guys.

JAMIE: It's all good?

I don't know, babes.

(LAUGHS)

Hey, Jamie.
G'day.

Hi, Jamie.
Jamie.

Ooh.

I love the colour of that sorbet.

Jamie, you ended up

where you didn't want to be -

in round two,
cooking a dessert with pine nuts.

What did you make?

I made a pine nut
and blood orange Negroni.

So olive oil and pine nut cake,

pine nut, nocino mascarpone,

a blood orange and Campari sorbet.

And a little gin and basil granita.

How important
is the semifinal to you?

To making it there?

Oh, my God.

Uh, last time I was on the show
in season six,

I was up on the gantry,
shed a little tear

when I watched the other three
cooking away.

Um...

It is such a unique experience

and it's something
I really want to do,

and it's something
that I think I can do.

How gutted would you be
if you fell short again?

Oh-ho...

This is where you made it to
in your season the last time.

Yeah, I would be...
I would be phenomenally gutted.

I think that I've come a long way
in this comp,

but I'm not ready to go.

Thanks, mate.
Thanks, guys.

Thanks, Jamie.
Thank you.

JEAN-CHRISTOPHE: Good luck.

Sorbet is good.
SOFIA: The sorbet is good.

I'm so happy for Jamie.

That dessert is just pinging
with all those Negroni flavours.

I loved
the beautiful blood orange sorbet,

that little hit of the gin
and basil granita.

I thought he did a great job
with the olive oil cake as well.

What I liked the most
is the fact that

he's actually managed
to convert something modest,

which is the pine nut,

to something absolutely phenomenal.

This dish is remarkable.

Look, I had high hopes,
and I was not disappointed.

Um, it was so beautifully balanced,
you know,

with him wanting
to get to the semifinal,

this is a cracker.

Mm.

DEPINDER: With the Scotch egg,

the unknown
is the biggest, biggest risk

because I don't know how it's cooked
until the judges cut through it.

It all comes down to that reveal.

I've got this dish in front of me.

It's either going to take me
to the semifinals

or it's going to send me home.

Hey, Depinder.
Hey, guys.

Hey.
Hi, Depinder.

You had cinnamon,
and you cooked a savoury dish.

What have you made?

I've made a Scotch egg,
yoghurt, chilli-based gravy

and apple and the caramelised onion
chutney.

I could have done, like,

a really awesome goat curry
in 75 minutes with that gravy,

and it would have been amazing,

but I think I need to show growth.

I need to do something
more progressive and more, um...

..that is not the stock standard
kind of stuff that I do.

The cook and the person
you were in your first season

to the cook and the person
you are now,

it is chalk and cheese.

Yeah.
You have so much more courage.

You back yourself more.

It's been amazing to see you grow.

Really amazing.
Thank you.

We're going to taste now.

OK, good. Thanks, guys.
Thanks. Good luck.

Thank you.

Moment of truth.

Oh!

Moment of truth.

Oh!

Ooh.

Ah, it's under.

I'm so gutted for her

because those whites
are definitely under.

It's a shame
because I feel like she thought

that the fry was going to cook
the egg more,

and it just hasn't ended up
like that.

OK. Get that one there. Yep.

That's yours.

No surprises
Depinder's used that cinnamon

to her full advantage.

I think it does touch
on every part of the palate.

And I actually think she's done
a really brilliant job,

flavour-wise.

There's some lovely flavour
going on.

The gravy, the chutney
with that Scotch egg.

Some beautiful sweetness going on.

Um, the hum of cinnamon

is just running through
that whole dish.

And I really love the spice work
in the...in the farce

which is around the...around the egg.

There are some negatives. Um...

One is being
that the egg is undercooked.

The yolk,
when you burst through that,

it gives a lovely, beautiful,
creamy nature to the dish.

And then when you have those bits
of white in there,

it just kind of
waters everything down.

Um, so it really does play
not just on the texture

but on the flavours as well.

I'm afraid to say

doing a Scotch egg
on a day like today,

I think that was really crazy.
Really.

Mm.
Mm-hm.

Today was full of big decisions
and even bigger consequences.

Someone is going
into the semifinal.

Someone is going home.

Depinder, Jamie,

neither of you have ever made it
beyond this point.

Both of you
definitely have the potential to.

But when deciding who to send home,

we have to look at today's cook
and today's cook alone.

And the reality is,
one of you nailed it.

The other bought us a dish
with a technical issue

we just couldn't get past.

Undercooked egg.

(LAURA GROANS)

Depinder, I'm so sorry...

That's OK.
..you're going home.

That's OK.

It's OK. Thank you.

Well done. Congrats.

How are you feeling?
Um, like...

I'm a little bit, like, devo

'cause I really wanted to go
to the semifinal,

but I'm happy to have made it
to top four.

Like, that is amazing.
It is amazing.

You're alright?
Yeah.

Yeah.

I'm not crying because I'm leaving.

I'm just crying
because I've made so many memories.

Like, countless memories.

That's what I'm going to take back
with me.

All of those memories and love
from these guys.

You should just be so incredibly
proud of how far you've come.

It's incredible.
Like, you've done so beautifully.

Thank you.

Well, Depinder, for now,

it's time to say goodbye, babes.

(ALL LAUGH)

You should be so proud of yourself.
Thank you.

Well done.
Thank you.

Oh, yeah, open the curry
ice-cream shop, please.

Yeah...
(ALL LAUGH)

I did not expect to come fourth
on MasterChef: Back To Win.

That is, like, huge.

I will savour every bit of that.
(APPLAUSE)

Thanks, guys.

You just smashed it. Smash it, girl.

(MUFFLED SPEECH)

Well done, babe.
Thank you.

I'm so proud of myself.

Kind of gives me goose bumps
because I realise

how much I've grown as a cook.

Give it up for Depinder, everybody.

(CHEERING AND APPLAUSE)

It's been an unreal journey.

ANNOUNCER: Still to come on
MasterChef Australia...

Welcome to finals week.

(CHEERING AND APPLAUSE)

..strap in for a roller-coaster ride
to the finale.

It's auction day.

Going once.

Going twice.

Yes.
30.

(BOTH SHRIEK)

I was not expecting that.

It's semifinalists
versus the judges.

(CHEERING)

These judges are hungry.

It's a fist-pumping...

It's bloody delicious.

..breathtaking...

(ALL GASP)

No!

..heart pounding lead-up
to the semifinal.

Captions by Red Bee Media