Original subtitles

Here we go, guys! Oh!

Ready? Let's go!

Ready? Let's go!

(APPLAUSE) Get into it.

Here we go, crew! Down the front!

Oh, in the fridge! What's going on?

What do we see?

(APPLAUSE)

Where's the box?

There's no Mystery Boxes,

but I see these fridges at the end.

It's like, "Oh!" Mind's going a million miles an hour.

What's going on?

Is this what you were expecting to see this morning?

ALL: No! (CHUCKLING)

Usually, you'd be staring at those mystery Boxes.

Yeah.

Today, you're looking at some pretty cool Mystery Fridges.

Today,

you need to pick one of our fridges.

(CHUCKLING)

But...

..you won't know what's inside

until after you've made your choice.

(LAUGHTER) They're spewing! They're spewing!

Of course. It's a blind pick!

Ooh!

Stand in front of the fridge that you want to use.

Oh, my God! My God!

Oh, yes.

Come on, let's go. We're on.

Choose carefully! You want to make the right decision!

I want to go here. Oh, my gosh.

I think. (LAUGHTER)

You bet! (LAUGHS)

Oh, I'm torn now.

The four judges have completely different cooking styles,

and they're all known for different things.

Jean-Christophe is known for all things French cooking,

so I'm expecting maybe foie gras, or some duck in there,

maybe some beautiful French cheeses.

I reckon Poh's the biggest wild card today.

Poh can swing between sweet and savoury,

so there could be anything from, I don't know,

beautiful South-east Asian herbs,

through to puff pastry.

Oh, I'm torn now.

Yeah, I know. It's not too late to change.

Andy's known for beautiful, fresh produce.

He loves big, punchy ingredients,

so I'm expecting maybe some beautiful flavoured oils

or vinegars, seafood, maybe meat.

Sofia is incredibly well-travelled, and she's got this amazing palate.

Her ingredients today could be anything,

from Eastern European beetroot, through to Mexican chillies,

through to Thai fruits.

Could be anything.

Everyone's kind of doing the dance. Where are we going to land?

JEAN-CHRISTOPHE: Oh, you can't see! No, we can't actually see!

So, with all that in mind, I'm going to choose Andy's fridge.

POH: Oh, my God, I've got none!

I expected this.

Sorry, Poh! (LAUGHS)

You will be cooking with...

..my...

..rinds! Ooh!

Rinds? Oh, yeah! Cheese rind and, uh...

Bloody hell! You don't need to get over-excited that much!

What else do you want? Caviar?!

Yay! Foie gras?!

Steaks?

Rinds. Rind.

Rind. Rind.

Rind. Rind.

Audra, Darrsh, Depinder?

Knock-knock. Who's there?

It's some of my...

..pastry offcut.

Ooh! Ooh!

OK.

Wow, OK. You lucky lot. You chose my fridge.

You'll be cooking with...

..herb stalks.

Declan, Jimmy, Sarah and Theo,

you're cooking with...

..leftover pickle juices.

Really scraping the barrel, hey.

(LAUGHTER)

These fridges are not at all what I was expecting.

Honestly, I was thinking they're going to be brimming with

a whole bunch of different ingredients

that suited the judges' palates,

and we've got scraps, things that would normally go in the bin.

In each of these fridges

are leftover ingredients that we love,

and that we always keep on hand to trick up a dish at home.

While some may see these ingredients as scraps,

we see them as short cuts to flavour town.

They're nifty little hacks, unique to each of us.

We know plenty of ways to incorporate it into our cooking,

but we want to see what you would do with them.

Oh, I always use the leftovers. I hate waste.

Like, I actually really hate waste.

Even if my husband has to eat the same thing for a week,

I don't care, because we're not wasting any food.

So, it's great. This is perfect for me.

So, what I have in my fridge,

I've got some parmesan rinds,

pancetta rinds, and orange rinds,

and I've chosen those rinds because it's very much like me.

The older it gets, the more you get out of it.

Yeah. So, it's fantastic.

Alright, so, I'm really passionate about no waste,

and I never let anything go in the bin.

So, I actually repurpose all these in my kitchen.

I always transform them in some way,

so that's what you have to think about, OK?

So what I've got in there is cooked puff pastry shards,

coffee cardamom chiffon scraps,

and then I've got some savoury pastry,

but they're blue-cheese flavoured, so strong flavour.

So, in here, I've got dill stalks,

some coriander stalks,

and parsley stalks with the root on.

It's all about getting creative with using what you've got left over

on the herbs.

So, the stalks and the stems, a lot of flavour,

if you know what to do with them.

Alright. So, you've got the leftover juice from pickled ginger,

dill pickles and jalapenos.

We've got this mentality in my family,

which is "Just don't get rid of anything,"

and that includes the pickle juices,

and there is so much you can do with that,

in terms of texture, actually, and flavour.

A lot of versatility in this fridge, waiting for you.

OK, you've got your ingredients,

and you need to use at least one of them to make us a knockout dish.

We're giving you 75 minutes. OK.

OK.

You also have access to the pantry and garden.

ALL: Oh! That's good.

Today, we are looking for the top four dishes.

ALL: Oh!

If you bring us one of those,

..you'll be cooking tomorrow...

..for immunity.

ALL: Oh, yes!

Oh, what a deal.

And the good news doesn't stop there.

All: Ooh!

You're also cooking for an incredible prize.

Do we win a fridge?

Whoever makes us the dish of the day

will win a ¤5,000 LG voucher

to help stock their dream kitchen.

ALL: Ooh! Yes!

(APPLAUSE)

Wow. Are you ready?

ALL: Yes!

Your time starts now! (ALL CLAMOUR)

Alright, alright, alright, alright. Alright, alright, alright.

Crazy! Crazy.

Phew!

I'm exhausted.

I think I just ran a marathon to and from that pantry.

Shocked, but in all the best ways,

because Parmigiano rinds and pancetta rinds,

I literally have bags and bags of them in my fridge,

so I feel so at home right now!

I was expecting a fridge full of anchovies and beautiful goodies

from Andy.

Not quite what I got, but I think the concept of, um...

..of making sure we don't waste food in Australia is so important

that, uh, I think it's a really great challenge.

I'm actually really excited for this challenge,

because, in Australia, collectively, we waste too much food.

So, I think trying to find ways to use things

that otherwise might go in the bin

is a really responsible thing to do,

and it's a really creative thing to do.

However, this is a tricky challenge today,

because I love using herb stalks, but I would never use them as, like,

the primary ingredient in a MasterChef-worthy dish.

But my challenge today is to figure out

how to not only make these herb stalks feature in the dish

from Andy's fridge,

but actually enhance it as well.

So, I'm going to be using the coriander stems

in a few different elements.

I'm going to do, like, a chilli lobster.

I'm going to do it with coriander noodles.

So, I'm going to use coriander stems in the noodles themselves,

and then in the base for this kind of chilli sauce I'm going to make.

I feel confident that if I use the coriander and parsley stalks,

I can make them a really big flavour bomb in these noodles.

I think it's a pretty efficient and unique way

to incorporate this ingredient into my dish.

These coriander noodles are... I think they're gonna taste good,

but they're a little bit more tricky to work with than, uh,

a regulation dough.

Herb stalks are packed with flavour, but they can be pretty fibrous.

So, my challenge today is to make sure

that I can pack in all that flavour,

but not ruin the texture of the noodles.

I want the flavour of the coriander to come through,

but I just don't want it to affect

that kind of chewy, slippery, al dente kind of texture

of what you'd expect from a noodle.

So, just really working it hard in the pasta machine,

to try and get it nice and beautifully laminated.

I love this challenge, and love what we've all gone for,

because I feel like they've all got bags of flavour

that just needs to be... POH: Yeah.

..hatched out for people to enjoy.

So, why did everyone put what they did inside their fridges?

Well, I think, for me, that's genuinely what I have in my kitchen.

I do legitimate things with them. So, like...

What's your go-to? So the puff,

I pulverise it with a bit more butter and icing sugar,

and then I make cheesecake bases with it.

Oh, that's good.

But you can do a really beautiful tart shell with it, as well.

Pickle liquor. What have you got?

Pickle liquor is so good for so many things.

It adds tang. You can sort of use it with or instead of vinegar

in salads.

If you have enough time, you can even tenderise meat with it,

and it just adds so much flavour.

What I will do, the parmesan,

I will for sure make a soup.

Mm. With my oranges,

what I would tend to do is to dry them up,

powder them on the top of any white fish.

Ah, yum! On mullet, especially.

Yum! It's just fantastic.

Yeah.

Orange smells nice. An interesting one.

Yeah. I don't think anyone's doing this.

Is there anything about you that's not interesting?

(THEY LAUGH)

Hello, Andre. Hello.

Andre. Hello.

What have you got? OK...

Obviously, you went with Jean-Christophe's fridge.

I did. Dunno why. Could be a mistake.

Yes. I was expecting rinds. Not. Um...

I've decided today to do a tortellini in brodo,

but not a traditional version.

It's kind of inverted.

Inside the tortellini is cream and Parmigiano,

and a little bit of orange zest from the rind.

Yep.

A quail and pancetta rind brodo, or broth.

I'm clarifying it... Nice.

..so it's clearer. Yep.

The eggwhite's already whipped. (WHISTLES)

Wow, wow, wow, wow. It's interesting.

So, tortellini in brodo is a chicken broth

with little tortellini, filled with meats.

It could be mortadella, it could be pork,

and it's one of the great dishes of the world.

So, today, I'm going to turn that on its head.

Instead of making the pasta with meats,

I will be making a little filling on the inside of the tortellini

of orange zest, cream and parmesan,

and then I'm going to make a really deep consomme

of quail, chicken and this smoky pancetta.

I love the way you cook in this kitchen.

It's very experimental, right? Yeah.

You always push yourself to the absolute limits.

Yep, yep. I think what we have struggled with

some of your dishes... Yep?

..is it seems to be very convoluted.

Yep. And sometimes it goes a bit far.

Yeah, yeah, yeah.

So, I think just make sure that when you taste it,

when we taste it, we just go... Yep.

.."Tasty!"

This dish is out of the wacky brain.

Squeeze of oil.

Boom!

And there's always a chance that it's not balanced.

But...

Push, push, push, push!

..I am here to win that immunity.

So, I've just got to make sure that I've nailed all the flavours.

Mesdames, messieurs,

one hour to go!

Whoo! Let's go!

Yum, yum, yum, yum, yum.

I chose Sofia, and we've got some pickling juices.

This immediately sings something to me, which is my mum's cooking.

When I was a kid, we would always have leftovers,

and my mum used to make these beautiful fresh pickles

to go with the leftover food.

One of the first things I remember as a kid,

we used to have these beautiful pickled ginger,

a little bit of chilli, sugar, and these lovely pickling juices,

and this is just taking me back to that.

My mum is the foundation of why I cook.

Growing up, she's the one that inspires me with a lot of this.

We used to have restaurants,

and cooking was always something that she uses to show her love,

but also to show our tradition, and who we are.

Today, I'm going to be making an Asian scampi salad.

The elements will be

these beautiful cucumber pickles that my mum makes,

and I'll be using the ginger pickle juice.

I will be doing my version of, like, a Nam Jim with that.

Nam Jim sauce, it's really lovely sauce

that goes with any kind of fresh salad.

It's made of chilli, garlic and sugar, lime juice.

But instead of lime juice,

I will be using the ginger pickle juice.

And with that we will have, I guess, crispy shards.

So, basically I'm actually marinating this

in the pickle juices,

I'll be frying that and then we will have these scampi

with the Nam Jim on top, which will be seared on top.

I'm just going to cook with a little bit of love today,

and hopefully it'll make it up there.

Food and family has always been part of our DNA.

This means the world to me, that I can do something to honour

the memories that my mum's given me,

and to be top dish would just be the most amazing feeling.

So, I'm really hoping I can nail this and make my mum proud.

Mummy, this is for you.

Today, we are cooking with the judges' leftovers.

I need some pancetta.

I chose Jean-Christophe's fridge. (CHUCKLES)

I was not expecting rinds, at all.

There was some parmesan rinds, orange rinds and pancetta rind.

It was definitely unexpected,

but I just can't explain how excited I am to see rinds.

It's just such a flavour boost to any food.

I actually have a top component in my fridge

that I keep all my rinds,

especially pancetta and parmesan.

I cook with them all the time.

Delicious.

Today, I'm making smoked egg yolk, with silky, velvety pasta,

in a pancetta and parmesan broth.

My pasta is going to be sit

on top of this beautiful smoked parmesan pommes puree

and sauteed mushrooms.

I'm going to have smoked yolk on the top,

and I'm going to make this beautiful pancetta and chicken broth

to go around, a bit more like a sauce.

So, I'm making a lot.

But you know what? This is the day to push yourself.

Do you think I'm going to really keep it simple? (LAUGHS)

Did you ever see Snez keeping it simple?

No.

No-one's going home today. You can just win.

So, this is a perfect day to throw everything you have,

and to go a little bit crazy.

Whew!

Shut the fridge door!

You've only got 40 minutes to go!

JEAN-CHRISTOPHE: Allez!

Pet hate... Cling wrap?

Torn cling wrap.

Pet hate. Pet hate! Aah!

(LAUGHS)

OK, Darrsh, you're one of three that picked my stuff.

I know.

Thank you, firstly.

I just noticed you picked the blue cheese pastry.

Tell me what the dish is actually called.

So, it's going to be a blue cheese tartlet, with a beetroot puree,

a goat's cheese cream,

and caramelised walnuts.

I just want to flag something... Mm-hm?

..that you have to remember that those were offcuts, right?

So, the pastry has already been worked.

Yeah. I would make sure you test that...

OK. ..for shrinkage.

Yeah, alright. Test for shrinkage.

Yes.

Whooshka Babushka!

Declan... Ladies.

..loving your taste in fridges.

How are we? Yeah! Good stock! Yeah!

Happy days!

What's going on here?

So, today, I'm doing okonomiyaki.

It's like a Japanese cabbage pancake.

A dashi broth here,

and then I've got a beautiful bit of coral trout I've portioned,

brining in the fridge.

I've used the pickle brine in my okonomiyaki mix,

and then I'm going to be making, like, a Japanese mayo

from the ginger brine, as well.

Smells good. I mean, it's like, Japanese cuisine,

pickle... Yeah.

..no brainer. Exactly.

Hello!

When I opened my fridge, what did you think?

I love it. You love it?

I love...I do exactly the same thing.

So, I'm doing a dessert. I'm going to do a cardamom ice-cream.

It's going to be crusted with all of these yummy bits.

You should end up looking at a piece of chicken schnitzel.

Did you say chicken schnitzel?

It, well, it should look like... You're crumbing it.

In terms of you're crumbing it?

It look like a little round chicken schnitzel.

I think that's the key. Yeah, yeah.

I think it's going to be all about texture for you.

Yeah, yeah.

(THEY LAUGH)

Good luck!

Nervous eating!

Can we just get this on camera?

He gets an immunity pin and he thinks he owns this bench.

Mate. Shots fired!

Fighting words, yeah. (LAUGHS)

I was very happy with the rind pick,

because I know it has tons of flavour in it,

so I'm just going to try to keep the essence of the ingredients

that we were left with.

Ben. G'day, Ben.

Chef. Andy. Chef. Good day. How are you?

Good, thank you. Lovely smell from your area.

Yes. So, what are you doing?

So, today I'm cooking pan-fried quail breast,

and it's going to have a cauliflower puree,

and a sauce made from the cheese rind and the ham rinds.

So, I've caramelised this cheese right down, like toasty cheese,

toasted cheese sandwich kind of thing.

Smells insane! I know, doesn't it?

And this is going to bring it together, the cauliflower,

sort of cauliflower cheese. OK.

That's my kind of thinking of those big, big flavours

going with the quail.

It's very strong. Yeah.

I've just got to try to keep it in check.

Excellent. You said it. Now you got to bring it.

I know, right?!

The judges are a bit worried about the size of the flavours.

I mean, I've got a bit of a worry myself.

The cheese is full on. You can smell it in the whole kitchen.

Everyone's commenting on it.

You can smell that. What's that?

You can smell that parmesan.

And the pancetta rind is also, like, salty and strong.

Plus, the quail, it's so delicate,

so I've got to make sure all the flavours work together.

I'm just going to taste, taste, taste

and maybe just get some inspiration at the right time

to finish this off.

Listen up, guys. 30 minutes left!

30 minutes!

You're like my little duckling, following behind me!

Let's go. Let's go.

Can I have a look? JIMMY: Yes, of course you may.

He loves a little crispy thing.

I love a little crispy somethin' somethin'.

Looks good, Nonna. Thanks.

Nonna Rhi. Thanks, mate.

Yeah. I'm practically a nonna.

Rhiannon. G'day.

I'm doing a lamb gozleme. Ooh!

With, like, a little mint dipping sauce and peppers.

Right. Herb stalks.

Are you doing anything creatively with them?

In the mince mix, I've got coriander root, parsley root.

Right. You're pretty excited about this one, aren't you?

Man, you know what, Andy?

I'm actually really excited

'cause I went to Sonsa Markets

and I got to have a day with the Turkish aunties.

You actually did that, I love you. And they were incredible.

I was in the glass window for the whole day,

and I was just, like, waving at everyone.

I'll take you down there. It's amazing.

They roll gozlemes right in the window.

They got a translator in for me

so I could play with the Turkish aunties.

So, this is a little ode to them for being so friggin' amazing.

Wow. Yeah.

Love the story.

Pull it off. I'm pulling it off.

I'm practically Turkish now.

Yeah. Thanks, guys.

SNEZANA: Today I'm making smoked egg yolk pasta with a broth.

What I'm hoping for is this silky smooth sheet of pasta

covering sauteed mushrooms, smoky broth

and a parmesan-infused pommes puree.

But I'm so stressed.

Come on, pasta, get together.

There's not much time left,

and I don't even have a single element finished.

Snez, are you pleased you choose my fridge?

I love it. So, I am making this, like, pasta dish.

Underneath, I have this broth.

I still need to reduce it a little bit and, um,

yeah, finish it off.

But I punched it with lots of parmesan rind and lots of pancetta.

I'm gonna have parmesan-infused pommes puree on the bottom.

It's gonna be kind of creamy,

and I have smoked yolk that's going to be kind of sitting on the top.

And I have some sauteed mushrooms with the garlic and, um...

Oh, she's still going.

I also dehydrated some orange.

To make to make what?

To make, like, a salt. Orange-zest salt.

You are very adventurous.

But do you think, in 20 minutes, you're going to deliver the dish?

Less talk, more do. Yeah.

There's a lot going on. A lot to get done in 20 minutes.

Good luck, good luck. All of you, good luck.

Wow. That's a lot to do there.

Oh, my God! What am I doing?!

Hmm!

ANDY: There's no time to chill out!

You've only got 15 minutes to go!

JEAN-CHRISTOPHE: Allez!

Our big Queensland prawns.

That's a bit biased, mate.

I think New South Wales prawns are pretty good.

Catlike reflexes.

There's a lot going on,

but everything's starting to come together.

The noodles are looking great.

Really nice and vibrant green from that coriander.

Today's challenge is all about using

what we'd perceive normally as waste ingredients

to create inventive dishes and incredible flavour.

Right now, the trick is getting the herby flavour infused in time.

And, so, I've got a lobster stock going,

so I'm using coriander stems as kind of the base for that.

I've got my chilli paste cooking away.

The lobster, it's really gently baking in the oven

with this coriander sort of butter all smeared over it,

just to make sure I can meet the brief today.

Yeah, so far, so good, I think.

Poh was right.

The tart shells have definitely shrunk for my blue-cheese tartlet.

So, I do have a bit of time now.

I might go around the sides

and just file them down a bit to make them look nicer.

And then I'm going to smoke this beetroot puree,

peel off the skins, blitz it up,

hopefully it all comes together.

Alright. That's good.

I've just worked out the cook on my coral trout out.

Um, I've made my dashi broth.

I'm using the pickle juices.

And I'm just working on another sauce

and I've made 'onomokyaki' pancake.

I hope I'm saying it right. (CHUCKLES)

Onokamonyaki.

Okonomiyaki. Okono... I'm impressed.

Yeah, you're nailing it.

Yes!

I picked Poh's pastries.

So I've got my cardamom ice-cream on this puff pastry

and cardamom cake crumb.

I'm gonna stick one of these fellows in it.

It's going back in the fridge, freezer.

I hope this dish is gonna be enough to get me into top four.

JIMMY: I'm going good.

You know, this here is a very simple dish

so I'm quite comfortable at the moment.

Today, I picked Sofia

and I've got dill mustard and some ginger pickle juice

to make an Asian scampi salad based on my mum's pickled cucumber.

It's a pickling juice extravaganza.

So I blowtorch the scampi and it's looking absolutely beautiful.

I've fried up the crispy chard

and I've made my nam jim sauce.

But instead of using tamarind water and lime juice,

I use ginger pickle juice.

I taste my nam jim sauce...

..my goodness, it's delicious.

It brings me back to my mum's beautiful fresh pickles.

ANDRE: Today, I'm redefining a classic.

Turning a traditional tortellini in brodo

into a very, very sophisticated inversion

by changing the filling of the tortellini from meats to cheese.

So I've made the pasta, the filling for the pasta,

which is full of parmigiano, a little bit of cream and orange rind.

I've made the pancetta rind and quail broth obrador,

and I've just now gotta put it all together.

Gotta cook the pasta, balance the sauce and then finish the dish.

I've never done this dish before

but it sounded good as I started coming up with it.

There is absolutely no doubt this dish is a little bit wacky,

but I'm not interested in being on MasterChef to play it safe.

You need to go the extra mile when you cook

if you want to play for immunity.

So, yeah, this is a risky dish.

It's probably something that judges have never seen, never tasted.

So hopefully, it turns out.

Ooh.

It's good.

SNEZANA: I'm actually boiling. RUE: Yeah, same.

And I'm never hot.

You are very hot.

Yeah. (LAUGHS)

This is me in the kitchen.

Bit chaotic, bit crazy, running out of time, you know?

Keep adding more elements to this pasta dish.

Um, the most important here is to finish my broth

'cause that's gonna connect everything really nicely.

OK.

I'm loving this sauce. I can hear pancetta and I can hear parmesan,

and I can hear them talking to each other.

And that parmesan-infused pommes puree,

that's just soft and beautiful.

Oh, my God, pasta. I need to cook my pasta.

POH: You'll want immunity when elimination comes a-knockin'.

Ten minutes to go! (JUDGES CHEER)

That's good, that's good, that's good.

That looks delicious. RHIANNON: Thanks, buddy.

I chose Andy and I'm doing a lamb gozleme.

And I'm just about to chuck it in the pan.

Today, I want to make my Turkish aunties proud.

They taught me everything they know.

So I need to get this pastry perfect.

It's often so thin, isn't it? It is.

You spend a lot of time getting it, like, super duper thin.

And then you roll it out and then you fold it into each other.

This looks really good.

I'm getting the right amount of thin.

It's crispy and it has a beautiful caramelisation.

This is like a great dish.

I need to elevate this dish in some way.

So I think I'm gonna make a coriander root pickle.

I love a pickle, right.

So I want the pickle to cut through the richness in the lamb.

And I think that pickled coriander will just finish the dish off.

SOFIA: Three minutes to go! C'mon!

How you going, mate? Yeah. I'm going good, buddy.

What about you? Yeah, just gotta plate.

Nice!

Oh, yeah, I'm pretty happy.

I think it's well rested.

Today I wanted to cook a standout dish that is unique

and tastes delicious.

I think cauliflower goes with cheese.

The quail's got a sweetness the same way the pancetta does.

But they have big flavours

and the cheese versus pancetta thing

might be a little bit hard to work out.

So I decided to add some cauliflower leaves

dressed in a parmesan reduction.

I think this helps balance out the texture

and also the flavour of the dish.

So you have the quail sweetness,

the lovely creaminess of the puree

followed by the greenness of the leaves.

So fingers crossed the judges agree.

One minute to go! C'mon, one minute!

Wow.

SNEZANA: Ooh. I went a bit overboard

'cause there's, like, a bit too many elements here,

but there's lots of parmesan rind and lots of pancetta.

THEO: This is crazy. This is crazy.

10!

9, 8, 7,

6, 5, 4

3, 2, 1!

Well done.

Good job. How'd you go?

Hey. Oh, that looks beautiful.

I have definitely done my mum proud.

And I'm just dying to sort of hear what the judges think about this.

I'm just hoping that, you know,

the flavours and the textures is gonna get it up to the top dish.

Four fridges, four of our favourite hacks

and we are looking for four top dishes.

The first one we'd like to taste is yours, Snez.

I'm usually a little bit hectic and I made so many elements.

I feel like I really pushed myself today.

And also I've taken some risks, so I'm kind of proud of myself.

But then again, I'm doubting myself. What have I done?

Run us through the dish then. It sounds like there's a bit going on.

So it's a pasta veil.

I have assorted mushrooms underneath,

parmesan-infused pomme puree.

Have chicken and pancetta parmesan broth,

and I have smoked egg yolk and the rind salt.

This is a masterpiece as a dish.

I absolutely love the fact that you gambled

to use potatoes and pasta together and both immaculately cooked.

Your mushrooms are juicy and crunchy.

Your smoked egg is delice.

It is really well done.

There is no dry skin. It's just perfect.

Thank you, Chef.

Snez, I can't get enough of that bowl of food.

Like it is on another level.

You can tell you're familiar with the rind game

because all of them work really well to give the broth umami

and to give it a lot of body.

I really love that.

I was very worried about...

'Cause when we were at your bench, I was like,

"OK, that's element number 1, 2, 3, 4, 5, 6, 7, 8!"

I was like, A, is she gonna get it done?

B, is it gonna go together.

You win. Thank you. Whoo!

Whoo! (LAUGHS)

My God!

Next dish is yours, Jimmy.

I am so happy with this dish, you know?

I've cooked from the heart.

Used these juices in ways that I would really love.

Wow.

So if I could get one of the top four dishes,

it would mean the absolute world for me.

I just hope the judges enjoy it as much as I do.

What did you cook?

Well, today I've got a scampi Asian salad.

It's a sashimi of scampi,

some crispy chard and pickles of cucumber.

And my version of my nam jim.

It's made with the ginger pickling liquid.

Lovely. We're gonna dig in.

Jimmy, I've got a lot riding on this one

because you used my pickling liquors,

so I really wanted you to do them justice.

And I think you've...

..absolutely done that and done justice to your mum as well.

Thank you.

You've treated the scampi so beautifully.

There's still that rawness to them,

so you've got that lovely creamy texture.

And because it's intense in that way,

it goes really well with the powerful nam jim.

I think you've done an absolute ripper job.

Thank you.

Jimmy, that is a plate full of just O-M-G, mate.

I don't think you could have done Sofia's pickle liquor justice more

if you try.

Best thing about this dish

is no matter what you try -

scampi, the pickled cucumber or the fried goodies,

you just get this slight hum over the top of everything

of the pickled ginger juice in this nam jim.

I think it was really, really cleverly done.

And you've executed it to a tee, mate.

Oh, my gosh.

Mama Jimmy should be very, very proud.

I'm so pleased.

Thank you, buddy. Thank you.

Next up, Audra.

So I made a cardamom and cinnamon kulfi.

I think you've done a fantastic job.

The flavours are brilliant.

They all go seamlessly together.

It was super creamy as well. Amazing.

JEAN-CHRISTOPHE: Monsieur Tim.

Today I've made you Thai green curry scampi.

That's my favourite curry I've had so far in the MasterChef kitchen.

Oh, wow. Like, I'm obsessed.

Samira, please.

Today, I made you guys chicken kabsa with a mint and tomato chilli salsa.

Samira, I love it.

Your rice is tasty, it's parfum and it absorbs my orange rinds,

which is not easy.

Your dish is next, Laura.

I've made tortellini in brodo.

ANDY: The broth is deep. It's rich.

It's just a really perfect dish to go with today's challenge.

Thank you.

Let's taste your dish, Alana.

I've done a burnt orange peel sorbet

with a fennel namelaka and a white chocolate shard.

It's fresh, it's colourful. It's just perfect.

Thank you. Thanks, Alana.

Thanks, guys.

Next one, Ben.

I'm really happy with how the dish looks.

Hope it's gonna taste just right.

Ooh.

Have I balanced out the parmesan and the pancetta flavours?

I think so but there's only one way to find out.

If one thing's too strong, the whole dish is gonna be a bit weird.

What is the name of your dish, please?

Uh, so it's pan-roasted quail with cauliflower puree,

cauliflower leaves and a pancetta and quail jus.

OK, well, let's have a taste.

I absolutely love your dish.

I think it is very well executed.

The cauliflower, I could sleep on it, it's just superb.

Sauce. I can detect your wine.

It's gentle, but there is a reason.

It's pure. There is depth.

So well done. Thank you very much.

I love that you've used the leaves of the cauli as well,

but also keeps them really fresh and green and crunchy.

It worked perfectly.

Ben, that's just classic cooking done really, really well.

Just the way that you really carefully cook that quail,

you kept it beautiful and pink.

Spot on. I really loved it. Thanks so much.

Right, Rhiannon. Let's go.

I always walk up to the judges with apprehension

because you just don't know.

But I would love to be a contender for the top four spot.

Cook for immunity tomorrow and do my Turkish aunties proud today.

Hey, guys.

POH: Oh! Oh, yeah, let me at it.

What did you do?

I did, um, a lamb gozleme.

Herb stalks. Where are they? They're everywhere.

Um, they're in the mince.

There's a pickled one, they're in the yoghurt.

Is it...

..up there...

..with one of the tastiest things we've had today?

Definitely yes, yes, yes, yes. What?!

No way!

It started with that pastry.

You wanted so much to get it wafer thin.

And that's exactly what you've done.

And then you can see that it's just been stained

by that beautiful, abundant lamb mince filling

that you've got inside there.

And I was like, "Oh, she's done my stems justice here?" You know?

But then the pickled stem was an absolute genius idea.

So yes, you have done the Turkish very, very proud.

Yay!

Rhiannon, it's so lovely to see you overjoyed

at this, like, thing that you've learned from this community

and be able to replicate it in here and share it with us.

What I love is that you pack so much in there

and the pastry is still super crispy.

Yeah, really delicious dish. Well done.

Amazing. Thank you.

Yay! Thanks, guys!

We'd love to taste your dish, Declan.

I have made okamoniyaki with a dashi and coral trout.

(CHUCKLES) You can't just say it once more.

Okamoniyaki. A-conomi-yaki.

Okonomiyaki. (JUDGES LAUGH)

POH: I think it was really ambitious but I think the okonomiyaki alone,

it's really salty

and the dashi just feels a little bit off whack.

Like, it's very heavy on the fish.

Darrsh, we'd like to taste your dish next.

It's a blue cheese and beetroot tartlet.

The combination, I think it actually works quite well,

but some of the parts here are, like, almost a centimetre thick.

For something like this, you want something thin, crisp

that's just gonna disappear into your mouth,

especially with that soft filling.

Next up, it's Theo!

I made ginger pickled pork skewers with dill pickle gel and brioche.

Theo, I love the cook on the pork

but I thought the gel was a weird choice texturally.

I actually don't think your brioche were great, unfortunately.

I think they were quite dense and a little bit dry.

I think you can do better. Fair enough.

For team herb stalks, Callum!

In today's challenge, I've really tried my best

to elevate Andy's herb stalks which otherwise might go in the bin

into a really bougie dish.

I just hope I've succeeded.

Oh, he's got a... Ooh, OK.

That is... Whoa!

..green. That looks intense.

So there's coriander parsley noodles,

coriander chilli tamarind sauce.

And then I've roasted the lobster

in a coriander makrut lime compound butter.

You definitely have the knack for flavours.

I like your sauce. It's new to me.

I've got the concept of the saltiness, the sweetness,

the tamarind.

Everything is actually well balanced.

I think you nailed the brief. Thank you.

I think it was very, very delicious.

To the noodles, it was so fragrant with the perfume of the herbs.

And you really managed to jam a lot of that flavour into the noodles.

And you've managed to keep them al dente, which is amazing.

ANDY: Callum, in terms of using the herb stems,

so creative and so well executed in those noodles.

The flavour and the texture of those noodles,

like, it is... It is really, really well done.

The lobster for me was perfectly cooked. Just set.

That little butter over the top was sensational.

Thanks for the feedback. Appreciate it.

Andre, we'd like to taste your dish next.

This dish is out of the wacky brain.

And it's probably something the judges have never seen.

It's nerve wracking.

I just hope they like it!

So the dish is a tortellini

with orange rind and parmesan

with a consomme of the pancetta rind and quail.

Finished it with a little bit of saffron thread

and a little parmesan rind oil.

Well, you said it's a bit wacky. Let's see if it's delicious.

JEAN-CHRISTOPHE: Andre...

..this is a magical piece of yourself.

Not only you've used the rinds

but you've used the three different rinds,

which is not an easy combination.

Your pasta - impeccable.

The filling is perfect.

Your broth is well balanced. It's well seasoned.

It's well cooked. You make it look so beautiful.

It look like is easy. It is not.

Thank you so much. Cheers.

For me, the thing where I know that your wacky brain worked

was the saffron.

That really highlighted the orange in here.

And I was a little bit worried that there would be no real

kind of ode to all of those three rinds in Jean-Christophe's fridge.

The saffron was the masterstroke, mate. I'm really proud of you.

Andre, mate, it is dishes like this

that prove that you are back to win and you could bloody well do it.

Thanks, guys. Thank you. Cheers.

That was unbelievable.

Cheers.

Our leftovers left you under the pump today.

But you all still knocked this one out of the park, guys.

It was really hard to choose just four winners.

But if I call your name, step forward,

you're cooking in tomorrow's pressure test for immunity!

(ALL CHEER)

Andre.

That was a stroke of genius.

It was wacky, but also wonderful.

Well done.

Nam Jimmy.

You did those juices justice, my friend.

The flavour, it was bang on. Well done.

Snez.

Oh, well done. Well done.

Bowl is delicious as that, full of guts deserves nothing but glory.

Well done.

Ben.

Well done, Ben.

We smashed that plate. It was executed beautifully.

Well done. Thanks.

Now we have unfinished business.

There's still a massive prize to give away.

All four of you deserve it.

But one of you did something ultra unique and technical

and did it flawlessly.

So congratulations...

..Andre.

Well done, mate.

Well done.

Wow. Wow.

I can't believe it.

I'm bringing back a war chest to the family.

¤5,000 LG voucher.

Wife is gonna be stoked. The kids are going to be excited.

Happy days.

Andre, Jimmy, Snez and Ben,

tomorrow one of you will be walking out of here with immunity.

Whoo!

For now - night-night.

POH: Well done, everyone!

JEAN-CHRISTOPHE: Well, I have to say, three of them got my fridge.

(ALL LAUGH)

Three... Three out of four.

ANNOUNCER: Tomorrow night...

Please give it up for... Curtis Stone!

..his pressure test already comes with a twist.

I'm in a pressure test. But I'm wearing white.

It's like a masterclass for us. Yeah. It's great.

But wait, there's more.

This pressure test will have no recipe.

Ooh! Oh, my God.

Ha-ha!

I'm spiralling... Argh!

..out of control!

Curtis, are any of them doing it

the way that you'd do it?

Jeez. Oops!

No. (ALL LAUGH)

Captions by Red Bee Media