Original subtitles

VOICEOVER: Previously on MasterChef Australia...

It was a whole week of immunity-winning challenges.

SOFIA: Oh. ANDY: OMG.

It is on another level.

POH: Wow. Holy moley.

JEAN-CHRISTOPHE: This is a masterpiece.

Then... Curtis Stone!

(CHEERING, APPLAUSE)

Whoa-ho-ho-ho!

There isn't a lot of margin for error.

Oh!

Congrats, Ben. Pin on your apron.

Immunity from the next elimination.

Whoo! (LAUGHTER)

And... Ooh-la-la!

..a service challenge with a French twist...

Viva la France, Jean-Christophe.

..served up revolutionary dishes.

POH: Oh, my God. Oh, my gosh!

ANDY: Beautifully cooked.

A-plus, plus, plus, plus, plus, plus.

With the blue team and the green team

all winning immunity from tonight's elimination.

(CHEERING, APPLAUSE) Ooh! Ooh!

SOFIA: Good morning, everyone.

RUE: We get into the MasterChef kitchen,

and I can see

Andy, Poh, and Jean-Christophe behind their own benches.

SNEZANA: Oh... What is going on?

There's are a bit of, like, you know, nervousness there,

but I'm really keen to see what we do today.

Morning, all. Good to see you.

ALL: Good morning.

Today's elimination challenge...

..is all about...

..tableside theatre.

(ALL MURMUR, LAUGH)

Ooh, yeah.

Think about how you can add some finishing flair to your dish...

RHIANNON: Ooh!

Oooh.

..to enhance the eating experience.

Before we get this show on the road,

Andy, Poh, and Jean-Christophe are going to show you

how they add a bit of something-something to their plates

with a bit of finishing flair.

Andy, you're first.

Righto. So for my finishing flair,

I've gone with a salt-baked mud crab.

(ALL MURMUR, EXCLAIM)

Gorg.

It's all about cracking this bad boy open.

(CRACKING)

I love that noise so much.

So we're just going to score all the way around the salt crust.

I hope I don't have to cook that.

I've kind of done a bit of a double play here

because I've wrapped the crab in paperbark as well.

Which is going to protect it from all the salt.

And then we can...

DECLAN: Get in there, Andy.

AUDRA: Use your muscles to crack.

Oh! DEPINDER: Whoa!

Oh, yes.

So, package inside the package. Layer one.

Layer one is done.

And this is, like, suspense city.

Everyone's like, "What is going on inside here?"

We'll peel all this back...

(GASPS) Oh!

(ALL EXCLAIM)

..then we would whisk this away out the back,

crack it all up.

Bring it back out with all of this beautiful picked mud crab meat.

(ALL LAUGH, EXCLAIM)

Serve that at the table.

Oh. That's cool.

Got a comfit garlic and parsley butter.

ANDRE: Oh!

And we're just going to go... and douse that in that.

You guys smell what's going on? ALL: Yes!

POH: So good.

So...

That is my finished salt-baked mud crab with confit garlic butter.

(CHEERING, APPLAUSE)

SNEZANA: I'm blown away with Andy's finishing flair.

I love that "Wow!" effect.

So I'm thinking, what can I do that can really reveal the dish?

I was trying to get a smaller bit, but it stuck together, so whatever.

(LAUGHTER) That will cost you ¤40.

(LAUGHTER) That old chestnut.

Oh, my God, it's so good.

It's just so moist.

It's only kind of just cooked through as well.

And you get all that garlic and the paperbark aroma.

Can we try?

And you're just gonna have to take my word for it.

(ALL LAUGH)

DEPINDER: Watching the judges make in their own flair

is really interesting.

Give it up for Andy, everyone. (CHEERING, APPLAUSE)

They're so unique to their personalities.

Like, you know, Andy's mud crab really suits him.

So I think the take-home message for me today

is to showcase my personality through this flair and my dish.

OK, so mine is a thousand-cut tofu flower.

So I'm going to pour a broth over it,

and it's just going to release all those little tentacles

and make it look like a sea anemone.

It looks alive.

I'm not gonna lie. I am actually very impressed.

Oh, my God.

(ALL EXCLAIM, MURMUR)

So then we just want to give it a little bit of a shake.

SOFIA: Oh, that's so cool.

If you've ever gone snorkelling

and you've seen like a little coral just doing like, you know, this,

that's what it looked like.

And now I'm like, damn, because I have to do that on a plate!

Like, come on. Hello?

Jean-Christophe, is it time for dessert?

Very much indeed.

What I have on the front of you is crepes suzette.

Take your pancake. Keep smiling, of course.

Just introduce a bit more alcohol.

Oh! Wow.

There we are.

Et voila.

My crepes suzette!

(CHEERING, APPLAUSE)

MATT: The judges have showed everyone

how they would finish a dish at the table and some flair.

I like the delicacy of Poh's flower.

I think that looks really impressive.

But who doesn't like fire?

So that's sort of where I'm starting to lead my mind to.

We're giving you 75 minutes.

Whoever cooks the dish that impresses us least...

..will be eliminated.

Right. Without further ado...

..your time starts...

..now!

(CHEERING, APPLAUSE)

Here I go again. What am I making?

Uh...

You.

Guanc can go there.

Where...

What am I doing?

Oh. Um...

DARRSH: I'm really interested what Andy and Poh said...

Oh, yeah, yeah. ..about it can't just...

..like, it needs to add to the dish. Yeah.

OK.

JIMMY: Can't wait to see what they're doing.

Love it. Bit of planning.

I don't want to go home today.

It's way too early in the competition.

We've only just hit top 20.

I've still got a lot of stuff to do,

and I'm still proving some things to myself, I think.

The flair coming into today's cook,

it's not just about doing something funny, over the top.

So just figuring out that concept is really important.

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

and spent a lot of time judging competitions

and watching people come up with different and interesting ways

to make it more immersive.

Whether it's hand rub before you taste the drink,

or it's burning sage,

there's plenty of ways that you can add a little bit of finishing flair

to make you stand out.

This isn't a five-hour pressure test,

but if we think smart,

we can probably come up with something absolutely silly.

Even in 75 minutes.

What a challenge. I love it. Yes.

It has to be a show. It has to be spectacular.

And what we want is the wow factor. POH: Mm. Yeah.

We want something with substance. Something with flavour.

Something with personality. ANDY: Yeah.

Something like we will come back for it.

Yeah. And the confidence to be able to pull it off too.

Because when you think about it, it's like

this is all about connecting the front of house to the kitchen

and done seamlessly.

For me, I don't want to see anything superfluous.

Like, I want it to have purpose,

and definitely inject flavour to the dish.

Yeah. No naff. Yeah. No naff.

It is a really fun and exciting elimination challenge

because there's that degree of showmanship to it.

I want my jaw to hit the table. Yeah.

LAURA: Ooh, Beau. CALLUM: Oh, hello.

Oh! Just a little creamy number.

Yeah. Beau on the dessert. Wow!

OK.

I'm not a theatrical person.

I don't like being the centre of attention.

It's not my natural state.

Kind of see what's happening here.

But I'm gonna give it a crack.

So today I'm going to do a dish called Home Among The Gum Trees.

And it'll be a tribute to the Anzacs.

It's going to be a dessert.

The elements will be a plum jam, Anzac biscuit crumb,

rum-and-raisin black tea ice-cream,

and then a rosemary tuile.

Bit of flambe. A bit of flambe action.

Rum and raisin good to go.

Being a firefighter, I really want the Aussie bush to come through

in this dish,

and try and get them to think about

how lucky we are to live in this environment.

The flair for my dish today will be

a little Anzac story that goes with the dessert.

The judges will have to crack through a "piece of bark",

and I'm going to burn some gum leaves as well.

DECLAN: Let's go, Beauy.

Finishing flair to me is like something interactive.

It has to be intriguing.

Something that they're, you know, captivated by.

Growing up in Delhi, you know, parents always took us out

to experience all these beautiful street foods.

And when you go to a street food cart,

they're making it in front of you.

It's really intriguing watching every single step,

the way it's been constructed,

the elements that they're adding in, and it still captivates me.

RHIANNON: Can smell those spices. Smells really good already.

Hey, Depinder. Hi, Depinder.

You look like you're going to be doing something crispy.

What is it? I'm doing raj kachori.

In Delhi, they call it, like, the king of street food.

So it's basically like a pimped-up,

bigger version of a pani puri, basically.

Yes. So a lot of flavour.

So the wow factor will be what?

To construct it I need to crack into it,

because it's going to be like a crispy shell, like a hollow shell.

I'll construct it in front of you guys

because that's the theatre in... in Indian street food.

And inside will be, like, lots of different chutneys.

Like, a nice sweet and tangy yoghurt.

I've got some potatoes, some chickpeas,

and then douse it in, like, yoghurt chutneys.

Wow, wow, wow. I'm excited. I am already wowing.

So, you know what?

You've got a lot to do and I think you should keep going.

Thank you. Come on.

Epic idea if you can pull it off.

I really want the judges today to be able to feel that

10-year-old Depinder, you know, standing at the window

and watching the construction of this beautiful street food dish.

So, I want to do it justice.

(HUMS)

BEN: Jamie, are you doing the sorbet with nitrogen?

Yeah. Nitro ice-cream. Nitro pear skin dust.

Yum.

I'm taking a bit of a risk today.

I'm cooking something spectacular to stand out from the crowd.

But also, finishing flair isn't just about being ridiculous at the table.

It has to make sense with the dish.

Jamie. How are we doing?

So we can see macadamia praline, pears. What's happening?

I'm doing a composed cheese course, essentially.

That little bit at the end of the meal, just before desserts,

you want something that balances

between that savoury and sweeter part of the menu.

I feel like with the concept that I want to do today,

this gave me the best opportunity.

So... OK.

It does look like a concept. There's a sketch.

We've got all kinds of things going on.

So we have Comte cheese custard. Yeah.

I'm making a pear sorbet. Yeah.

We've then got the macadamia praline roasted off.

I've got some poached pear in some calvados.

Then the piece de resistance is using this liquor...

..insert some helium,

and we're going to be eating a cloud.

Whoa!

Which means you can actually inhale the dish and then eat the dish.

So...

It sounds really interesting and exciting,

but with the amount of technique involved in this,

pull it off, and there's no way you're going anywhere,

but if you fail in any way, it's straight out.

Yeah.

CALLUM: What's he making?

BEN: He's got this cloud thing, which I can't wait to see.

Yeah, no.

Some flying calvados cloud, which...

(CHUCKLES)

..could be epic or it could be a complete disaster.

Yeah. (CHUCKLES)

All I can say is love the courage. BOTH: Good luck.

Bit of a risk doing something that is pretty experimental

and haven't done before,

but it's all just about execution today.

I haven't used the cloud equipment before,

but is this the place to take a risk,

because you have to shine above the rest?

Of course.

Come on.

And everyone loves bubbles,

and fingers crossed they'll be flying around the room

and I can pass them up to the gantry.

And the judges can have a bit of fun with it.

Alright. You have one hour to go!

(ONLOOKERS CHEER, SHOUT ENCOURAGEMENT)

Where did that 15 minutes go?

DECLAN: Let's go, Theo.

LAURA: Come on, Andre.

JIMMY: Rue. AUDRA: Rue!

Coming out with the whole pantry.

I swear I'm sweating like a pig.

I am a very dramatic person.

Oh!

I'm very animated.

Oh, God, it's good. Oh, my gosh.

I'm very theatric.

Oh, Lord. Oh, my gosh. Wow!

And for me, I really feel like there's, like,

endless possibilities with space.

So I want to create a dessert that's based around space.

My finishing flair is going to be dry ice to create a smoky effect.

And because I understand big theatre...

Oh, my gosh!

..I'm also going to make a tempered chocolate dome.

And when you crack it, it should crack.

This is definitely maximalist Rue.

Ooh-la-la, Rue. Righto, Rue.

Hello. What are you doing?

How are we? I am making a...

..a dessert I'm calling Dark Matter.

So I'm taking inspo... Dark Matter.

..from space. OK.

And I'm doing a dark chocolate and coffee mousse

with a caramel core

and dark chocolate soil with orange zest,

hazelnut ice-cream,

and...

Keep going. Yeah.

I know you're not done. And...?

No, the last thing I want to do is, like, do some tempered chocolate.

So that's why I have to move fast so that I can have time to do that.

How is it going to look like? So it's going to look like a sphere.

Even the ice-cream will be hidden under a sphere.

And I'm going to do, um, smoke just to keep that, like, mysterious vibe.

When you say smoke, do you mean, like, liquid nitrogen?

Dry ice. Yeah. Dry ice.

But flavoured in coffee so that you can get that hint

of what's in the dish.

Oh! Oh, my God.

And you think you can deliver all this?

Um, I hope so. On time?

I hope so. I am moving faster than I've ever moved.

You are gonna need to. Yeah.

Thank you so much. Good luck.

Thank you.

Timing is so paramount today for me

because everything needs to have specific timings

to set in the freeze, to come down to temp.

So that's even more pressure.

Come on, Rue-Rue. Come on, Rue.

But I think I can really push myself.

I know I'm a go-getter.

I can do it. Let's go, Rue.

Come on, Matt. Chop chop.

I spent a lot of time in the army,

so rum is sort of a traditional thing

that we would have after Anzac Day dawn service.

A little bit of rum in the coffee as a gunfire breakfast.

So today, I'm making an Anzac-themed bombe alaska.

It's going to be an Anzac biscuit flavoured ice-cream,

a little golden syrup sponge that I'm going to soak with some coffee.

I'm going to use that oat and coconut mixture

and just toast that up for a little bit of a crumb,

an Italian meringue around the outside.

And then I'm going to flambe that at the table with some rum.

There's a few key elements to this dish.

The ice-cream is really integral

partly because of the flavour,

but also because it forms the whole foundation of the bombe alaska.

It's going to be an Anzac biscuit flavoured ice-cream,

so taking the oats, the coconut, the golden syrup,

and infusing that into the ice-cream,

and I need to have it set in time so that I can de-mould it

and pipe the meringue around it.

Because if I don't have it set,

I can't pipe meringue onto it and I don't have a dish.

I really need to nail all of these elements.

The competition's just kind of starting.

Sorry. What am I doing?

And I would hate to go home today.

What's Matt doing? Bombe alaska.

But how much time? 'Cause he's...

45 minutes. The Italian meringue.

It's going to take a while, so he's got to start.

Don't panic.

Nice-looking livers, Snez.

Let's go, Snez. Yeah, Darrsh.

This time doing MasterChef, it's definitely for myself,

because I have some unfinished business

and I have so much to prove.

Finished 15th, and I feel like I left quite early last year.

The one regret was I was trying to elevate everything I do.

Since leaving MasterChef,

I'm spending so much time in this beautiful Sardinian restaurant

and I'm learning really home-cooked food.

So, plan this year is to stick to my flavours that I know.

So, growing up, I love little picnics in the garden.

So today, I'm cooking Picnic In A Meadow.

So, in my picnic basket I have chicken liver parfait,

goat cheese mousse,

I have fig and walnut chutney and I have a selection of pickles.

My flair is, um,

I'm going to make this Sardinian crispy bread

that sits on the top of my basket, covering the whole dish.

And then I'm going to do karate chop for judges to reveal the mystery.

The flair is a big thing,

but because it's elimination day, you want to stay safe.

So you need to nail that flavour.

Let's get cooking.

Nobody likes chicken liver. Let's be honest.

OK. Oranges.

But my mum, she found a way to cook it a certain way,

and that we loved it.

LAURA: Come on, Snez.

So, she would literally trick us into eating it.

And this is that version.

Oh, my goodness.

Good parfait should be creamy, salty, soft.

DECLAN: Go, Snez. Keep pushing.

And really delicious. (LAUGHS)

Ooh!

Yum.

Is that the pate? Yes.

I'm gonna put some clarified butter on top.

Liver pate is maybe my favourite food of all.

It's my favourite too. I'm like, yes!

I feel like, taste wise,

it's something that would keep me safe.

Can I just get this, like, food... Thank you.

..out of your hair?

Is that chicken liver? OK. Anyway... (LAUGHS)

I don't be on TV with chicken liver in my hair.

Thanks, ladies.

OK. I can do this. Let's go.

ANDY: The pressure is on!

We want an absolute showstopper in 45 minutes.

(ONLOOKERS CHEER, APPLAUD)

Can you make me some scones, Tim?

RHIANNON: They look good, Theo. Thank you.

DECLAN: What's that, Andre?

It's the base of the foam. Oh, nice.

Semolina. Semolina?

Andre. Hello.

What are you making?

Well, first and foremost today, it's an education on Roman history.

What? (LAUGHS)

It's the great fire of Rome in 64 AD.

And it's an interpretation of pasta alla carbonara.

A little ravioli that's filled with pure egg yolk that oozes.

We finish with guanciale, a bit of flame of grappa.

And then I come to the rescue with a semolina foam.

(BOTH LAUGH)

Alright. Good luck being a fireman.

Thank you, thank you.

OK, so I'm making a Greek dessert called galaktoboureko tarts.

It's like filo and semolina custard. We brulee the top of it.

And then also it'll have a sugar disc with pistachios and walnuts

that I'll smash on top.

I want to represent that, like, smashing the plates,

which is good luck in Greek culture.

Today I'm making Gold Rush Campfire Beans.

My home town's Ballarat,

so I'm inspired by the Ballarat gold rush,

where the miners would cook their beans over the fire.

So my final flair will be red gum smoke in the cloche

with a big reveal to the judges when they eat the dish.

RHIANNON: Smells good, Timbo.

There is some... What did we miss?

..cool stuff happening there.

More calvados.

I think Jamie is essentially doing a cheese course.

He's presenting it with a pear helium cloud.

Sorry, what? I know.

I love that he's run with it. He's also never done it before.

Oh! I was hoping that that wouldn't be the case.

Well, we had a good run.

Depinder is doing a pani puri.

A big one too. Yeah.

And you can see clearly there's so much going on.

DEPINDER: I think I'm OK.

I think I'm worried probably most about Rue.

Her idea sounds amazing.

She's calling it Dark Matter. So, it's all about space.

Ooh! Yeah.

She's got an entremet, which she's got, like,

layer upon layer of mousse and ice-cream and...you name it.

Very Rue. Classic Rue.

She's then going to have a tempered chocolate disc as well

that hides everything.

It kind of looks like satin and we're going to crack it open.

There's gonna be layers, dry ice. Sounds amazing.

There's gonna be everything.

But there is so much to do. Yeah.

It sounds like a four-hour pressure test.

Definitely. POH: I know.

RUE: My gosh! So much sweat in my eyes.

I really feel like I have set myself

a bar that might be a little bit too high.

This dish is very technical,

and I'm pushing myself.

Ooh, that's too far.

But I've spent so much time getting my entremet in the blast freezer.

And my hazelnut ice-cream is finally in the churner.

Oh, my gosh.

I still need to work on my chocolate soil.

And if I'm being honest with you,

I don't think I have enough time

to do my tempered chocolate dome now,

because I'm thinking I have too much to focus on.

Make your dishes memorable! You have 30 minutes to go!

Yeah. Come on! (CHEERING, APPLAUSE)

Oh, my gosh, I'm sweating.

But if I do not get the dome done,

part of my finishing flair is gonna be a flop.

RHIANNON: Looking amazing! Come on!

Rue looks like she's in the weeds.

Oh, my gosh.

Oh, Lord.

Come on, guys!

POH: Rue-Rue. Hello.

Tell us, how are you going? Are you...? How's your timing?

I'm flustered. Yeah.

Because, as per uzh, I'm sure you're extending yourself way too much.

I feel the same. Yeah.

But...

Do you feel like you've bitten off more than you can chew?

Maybe. Maybe? OK.

I feel like I might have.

And I just have to do my crumb now and pop it in the oven.

Yeah. And my sphere.

I need to get that done as well.

You've got 25 minutes. OK.

But it's all about the flair, right? I know.

So, even if it tastes good and you have all your elements done,

you need to make sure it works in that beautiful way.

OK. Thank you. And breathe.

Yeah. OK.

Good luck. We're gonna leave you alone.

Thanks.

I do not want to go home today.

I have just scratched the surface.

There's so much that I still want to bring.

So, I feel like I just have to commit now

because I'm already in it.

OK.

So, I'm just gonna keep pushing.

I'm gonna do my dome. I think I can do it.

Pretty much, once this crumb is in the oven,

I'm just left with assembling things.

I might as well do it

and, hopefully, it can make it on the plate.

Doing a space dessert, so I have to aim high.

I'm OK. Yeah.

BEAU: I'm going pretty good at the moment.

I've got all my elements coming together.

My dessert is inspired by the Anzacs,

and I've picked flavours I know that match that spirit.

It's gonna be spectacular? Is it gonna be like a fire?

It's going to have a good story.

Yeah? Yeah.

This is my bark,

which is just the rosemary tuile.

I really need to get the rosemary tuile perfect.

It needs to look like bark

because this is part of the finishing flair.

And I want them to be able to crack through and see what's underneath.

It can turn from nice caramel brown to ash in an instant.

So, I'm really just focusing on watching that

and pulling it out at the perfect moment.

Attention! Attention!

The stakes are high! 15 minutes to go!

(CHEERING)

Come on!

OK. Come on, Andre.

Wow. Andre.

Pasta section. How is it?

Uh, good. We're getting there.

We've got to make the pasta

and then put all the elements together.

Yeah. Foam is done.

The semolina foam is in the canister.

To put out the grappa fire. Yeah.

Save your life, Jean-Christophe.

I'll repay the favour at the bench today.

I hope so.

Come on, papou.

Theo, how we travelling? Hey, guys. I'm going good.

I got my brik pastry in the oven. Nice.

My pastry cream is done. OK.

I'm starting to heat up my sugar to make these sugar discs

that we're going to break all over the top of the whole dish.

Yeah, I get it. I get it all. The stack of plates...

Yeah.

TIM: I've just taken the beans out of the pressure cooker

and they're really well cooked.

I've got these little damper savoury scones.

They're going to be a bit of a vessel to eat the beans with.

You just have to finish this off, get this tasting perfectly.

Get my rib meat in there.

We've also got the final flair to come.

So, my red gum chips are smoking into the cloche.

It's a feast for the senses.

Poached, fresh, Comte,

macadamia praline.

This is a cheese-inspired dessert.

It's coming together exactly the way I thought about it.

Oof! Got some work done today, Chef.

Custard is beautiful and smooth.

It's a celebration of that flavour of the cheese.

Delicious.

The sorbet base looks good.

It's got all the texture.

It's got different notes and different treatments of the pear.

But this piece of kit is, uh, a mystery so far.

I'm getting ready to look at this bubble machine

and see if we can make some clouds that taste good.

What if it doesn't work? What if it doesn't work?

A shot of calvados and hoping for the best.

(LAUGHS)

This better be your performance of a lifetime!

You have 10 minutes to go!

(CHEERING AND APPLAUSE) Whoo!

AUDRA: Go, Matty!

It's hectic. I have made the ice-cream.

It's in the blast chiller.

The cake's in the oven. I've got a little crumb going on.

I'm just moving on to the Italian meringue,

which is kind of the key thing

that's going to pull this whole dish together.

That should be OK. But he's got to get on to...

He's still got to make his actual Italian meringue.

The meringue is such a key component of a bombe alaska.

It's piped out on that ice-cream,

and then I'm going to flambe that at the table with some rum.

So, it helps to create the theatre, that finishing flair to the dish.

Hoo!

So, nailing this Italian meringue is going to be critical.

I hope he's got his sugar syrup done.

He hasn't even got his sugar syrup. Has he?

Maybe not.

The key to making an Italian meringue

is not over-whipping the eggwhites,

getting your sugar syrup up to the right temperature,

and then beating that together,

but allowing it to cool down completely,

so it's nice and white and shiny and glossy.

I know that if I don't have this meringue ready to go,

then I won't have a dish.

So, I know that I'm really going to be pushing it for time.

I'm super worried about Matt.

He's still getting his Italian meringue to temp.

That takes a good 10 minutes to whip and it's not even up to temp yet.

DEPINDER: I've got my chutneys ready, my yoghurt's ready.

I've got a potato chickpea mixture.

OK.

And now I'm going to start moving on to my dough for the shell itself.

This is, like, meant to be a pimped-up version of a pani puri.

I'm stuffing it with chickpea flour and making sure it's nicely sealed

because it's really hard to get it, you know, puffy.

And sometimes you get it puffy,

and you're not doing it at the right temperature

and it can just deflate really quickly.

Who knows?

So, it's really technical.

And if I don't have a shell to serve, I don't have a dish

because that is my dish, basically.

BEN: Yes, Depinder. Yes.

I delicately place my dough into the oil.

I'm, like, crossing everything right now.

I just want it to puff.

Um...

Oh, my God. I think I'm OK.

Oh, looks good, Pins! Perfect.

It starts to puff up and oh, my God, it looks amazing.

Wow!

I'm, like, throwing oil everywhere.

I don't want it to deflate.

Happy? Yeah. Perfect.

So relieved. Thin enough?

It can't be too thin, otherwise it's going to break.

You need to keep it high to puff up and then low to get it crispy.

Otherwise it's going to deflate.

Wow.

I take it out. It looks really nice and crispy.

I just want to cool it down and make sure it hardens up over time.

I'm just cross-checking all my elements.

I'm getting every single element on the plate

and putting in both the chutneys into the bottles,

because I'll be constructing it in front of the judges.

It's all fun and games, but someone is going home today!

Five minutes to go!

Five minutes! Five minutes!

Come on, Rue. Go, go, go. Oh, looking good, Matty.

Five minutes to go and my meringue is still warm.

I know that if I don't have this meringue ready to go,

then I won't have a dish, I won't have a finishing flair,

and I'm going home.

So, I make the decision to get the meringue,

it's still a little bit warm,

but put it into the piping bag.

DARRSH: Keep going, mate. Oh...

The meringue looks a little bit grainy,

so it hasn't worked out exactly as I'd planned it.

I'm just hoping that I can still light it up.

(CHEERING AND APPLAUSE)

RHIANNON: That looks good, Snez! DECLAN: Good job, Snez!

SNEZANA: I get my bread out of the oven.

Oh, my God. Bread looks great.

I'm pretty happy the way it looks.

It looks nice and crispy. Ready to karate chop.

OK, I'm going to need to go out to the garden.

And it's time to plate my picnic basket.

I'm thinking I need to make this basket spectacular.

Looks pretty good.

This needs to be the most spectacular basket they've ever seen.

RHIANNON: Snez, it looks beautiful!

This is quite what I envisioned.

I really love the floral arrangement.

I'm really loving what I see.

I can do this.

My mum's chicken liver parfait, it's looking wonderful.

It's beautifully set.

I got my fig and walnut jam. Looks gorgeous.

Got my mousse ready. Goat cheese mousse.

And I'm finally... I'm sorting out my pickles.

But I'm looking around.

People are using smoke. There's a fire.

There's a dry ice.

Is my karate chopping bread going to be enough flair

to keep me safe today?

AUDRA: Snez, that looks amazing!

I'm not really sure,

but I really hope this presentation, flavour and my story wows the judges.

Two minutes to go!

(CHEERING AND APPLAUSE)

Beautiful, Andre. Beautiful. Gorgeous.

Just like you, Andre.

BEAU: I'm looking at the rosemary tuile lying over the rolling pin,

and it's really nice and golden.

The rolling pin gives it that nice curve,

like a piece of bark has just fallen off a branch.

I've got rough hands, so I'm trying not to break it.

So, I'm plating up.

I've got the plum jam underneath.

Brrp!

Anzac biscuit crumb on top of that.

Then the ice-cream.

Alright.

I gently place the tuile on top.

It holds its shape and it covers the dish perfectly.

Oh, that looks pretty.

And I think burning gum leaves, everyone knows that smell,

and it is the smell of home.

So, hopefully I can bring that out.

Get it on the plate! One minute to go!

(SHOUTING AND APPLAUSE) Oh, my gosh.

Oh!

We're about to finish this cook.

And I look at my entremet and I'm very happy.

OK.

I've tasted it as well.

It's very dark chocolate and coffee-forward.

Gosh, my glaze has worked

and I think it would work well with the coffee-aroma dry ice.

The best-case scenario

is my dry ice works and I'll be safe from elimination.

LAURA: Is everything ready, Rue?

Oh, my... Come on, come on.

I want to stay here so badly.

Like, I don't want to go home.

Come on, Rue. OK.

So, I check on my chocolate spheres and they have set.

Thank God.

Oh, my gosh.

And I'm gonna put the tempered chocolate dome

on top of the ice-cream.

Just in case my dry-ice flair's failed,

I'm thinking the tempered chocolate disc will save me.

(SHOUTING AND APPLAUSE)

Come on, guys!

You have 10...

ALL: ..nine, eight, seven,

six, five, four,

three, two, one...

ANDY: That is it!

Oh...

Wild. That cook was absolutely wild.

I don't really make this kind of plated dish very often.

Even if I'm making a dessert,

I'm still trying to make it savoury, as you can see.

But I'm really happy with the amount I got done.

Ah, let's see how the judges think.

It is always about flavour in this kitchen.

But today, we wanted to see your flair as well.

On the line is your spot in this competition.

First up, Depinder.

(APPLAUSE)

Serving this dish up to the judges

is a really special moment for me

because this dish captures my childhood.

(APPLAUSE)

Wow!

JEAN-CHRISTOPHE: Wow.

Depinder, what's your dish?

So, today, I've made for you guys raj kachori.

Ready for the show when you are. OK.

Oh, wow.

I start to assemble my raj kachori

and the judges are going to get hit by a flavour bomb with this dish

because there's so much going on.

Um, these are spiced potatoes and chickpeas,

so similar to what goes into, um, a pani puri.

And this is, like, the spiced yoghurt inside it.

So, I'm going to try and fill this up.

You've got sweet, you've got tangy,

you've got savoury, salty, everything.

POH: I'm, like, salivating.

I am fixated.

The yoghurt carries this dish

because that's what mellows down the spiciness of the chutneys.

And it also brings a really nice texture.

POH: Oh-ho-ho!

(BOTH LAUGH)

Like, I want it to...

SOFIA: Outside. Yeah, everywhere.

That's where you get the... DEPINDER: Volcano!

Stuff it up. Wow.

Everywhere.

And then, boom, you've got more chutney on the top.

ANDY: Oh, my God.

Oh, it smells unbelievable. ANDY: It looks ceramic.

And then, um, also Kashmiri chilli powder.

That's it. Yep.

That looks gorgeous!

(APPLAUSE)

POH: Wow, that is...

That's a little work of art.

DEPINDER: I've had it, like, my entire life.

And even now, when I go,

it's, like, making me emotional, but I'm so, like, intrigued.

Like, when I watch it.

I don't know why I'm crying.

I've had it all my life, like...

And I used to get the whole thing.

My mum and dad were like, "Dude,

"you're not gonna be able to eat this by yourself.

I'm like, "I will." And I never was able to finish it.

I was tiny. Um, but it's just so cool.

And you just, like, as a kid,

you just wait there and there's, like, a glass shield,

and then they've got, like, all these puris lined up...

Yeah.

..and you're just watching them make it.

Like this. Yeah.

And it just kind of took me back. And you've taken us there, too.

So, it's really special. That's very special for me to hear.

Thank you.

There is just so much going on!

And it just works!

It just works seamlessly.

And all of your senses are going wild.

I can only explain it as, like...

In looks and taste and texture,

it reminds me of how I'd describe India

and that is, like, seamlessly chaotic.

I've never been to India, so I'm a bit of a novice.

And this...this lesson was a parade, honestly,

You know, I can imagine myself anywhere in India

going through the street

and to have the most amazing dish.

The shell - lovely crunch.

The yoghurt, the potatoes, the chickpeas.

It's the right textures.

The chutneys are lovely.

And you are wonderful.

If raj kachori is the king of street food...

..you're the queen.

(APPLAUSE)

That's so good! (LAUGHS)

There is so much flavour and so many components,

but they are just balanced in a way that Indian street food is.

Thank you. Thank you. Well done.

(CHEERING AND APPLAUSE)

(LAUGHTER) Oh!

Thank you.

Jamie.

Walking my dish up to the judges, and I'm nervous.

Every texture is perfect,

and I'm really happy with the flavours that I've created.

But finishing flair is all about wow factor.

These bubbles are the heart of the dish,

and there's still every chance this could go wrong.

And what is spectacular about this?

So, we're going to create an aromatised and flavoured cloud.

Ooh! Well, we'll see.

Right. Shall we do it?

I am taking a bit of a risk today.

I haven't used the cloud equipment before.

I'm not sure if it's going to work.

Without the clouds, this isn't finishing flair

and I could be in trouble.

Yes!

(LAUGHTER)

It's so good!

(ALL LAUGH)

It's so good!

That reminds me of, you know, the, um, car stores.

You see the balloon men who look like...

Yeah, yeah. Crazy inflatable tube men.

Yeah, yeah, yeah. Yeah, them.

So, the dish I've made today

is Comte, macadamia and pear.

Well...

Please hold.

(LAUGHTER)

And that is exactly

what it's supposed to do.

It worked!

(CHEERING AND APPLAUSE)

Can we have more bubbles? Absolutely.

I cut some just for you.

JEAN-CHRISTOPHE: Ohh!

(LAUGHTER)

Just breathe it in.

(SNORTS)

(LAUGHTER)

I feel like I'm Alice in Wonderland.

Shall we try the rest of the dish? Yeah.

But before we do, can I just say, you have nailed the brief.

(APPLAUSE)

Good, good, good.

Time to taste it.

ANDY: Uh, Jamie...

..you were smiling, we were smiling.

They were like four-year-olds up there.

Like, it was...

It was such a great thought

and very, very well executed.

Um, the dish, I love the flavours.

You have that beautiful richness of the custard

versus the brightness of the pear.

The calvados makes it much more adulty and fun and delicious.

I loved everything on the plate. Very cheese plattery, you know?

The nuts, the...the pear.

You haven't gone too sweet on the sorbet.

And the praline is nice and bitter.

In terms of just making us all giggle

and put a smile on our faces

and then having the flavours back it up as well,

you've done it. Thanks, Jamie.

ANDY: Nice one, Jamie! (CHEERING AND APPLAUSE)

So good.

(LAUGHTER)

I've been wanting to do that the whole time!

That was so cool.

Time for a show, Andre.

What's your dish?

My dish is pasta alla carbonara.

How are you going to finish your dish with flair?

This is a serious challenge, a serious day,

so we think back to the great fires of Rome,

which were in 64 AD, where two thirds of Rome burnt down.

So I'm going to flame the grappa,

and then we're going to call in a fireman

to put it out with a semolina foam.

(JUDGES LAUGH)

ANDY: Hey-ya!

What are we doing?! There's a fire.

(JUDGES LAUGH)

Call Fireman Andre!

Stop just sitting there! (MIMICS FIRE ENGINE SIREN)

(JUDGES LAUGH)

(JUDGES AND CONTESTANTS LAUGH AND EXCLAIM)

JEAN-CHRISTOPHE: That's brilliant.

(ANDY LAUGHS) You are mad.

You're very Italian, you know that? (LAUGHS)

You, uh, absolutely delivered on flair,

so it all comes down now to how your dish tastes.

Andre, a arresting performance for all the wrong reasons.

(LAUGHS)

Um...I actually think that I could see a waiter telling that story.

I actually think it would work.

But as for the dish, it was flawless.

It's just so creamy. It balanced out really beautifully.

Really beautiful work.

It was very entertaining, and that is flat-out delicious.

And the technique in this dish is extreme.

Mate, that pasta work is so exquisite.

The egg yolk just oozed out. The parmesan foam was light, airy.

Loved the hit of lemon.

Well done.

ANDRE: Thank you.

Crazy person. (LAUGHS)

T-Bone!

Alright, guys, join me around the campfire

with my gold rush campfire beans.

(JUDGES AND CONTESTANTS EXCLAIM AND APPLAUD)

JEAN-CHRISTOPHE: It is de-li-cious.

Because there is dominantly beans.

I think they are cooked perfectly, so well done on that.

And I'm delighted to be introduced to, um..."dampra"?

Is it "dam..." "Dampra"?

Damper. Damper.

Damper. So, I think I got it now. (LAUGHS)

You got to get it in the accent. In the accent.

(CHUCKLES)

Can you do it like me? Damper. (NASALLY) Damper.

(ALL LAUGH)

Theo.

I have made galaktoboureko tarts.

Breaking plates is good luck.

(CRACK!)

What I saw in your eyes was defiance.

You were like, "I am staying."

I've never had Greek pastry formed into a tart shell before,

and that crispiness is so unique.

And the custard inside is so enriched and full of those warm spices,

and I love that.

JEAN-CHRISTOPHE: Well done. Thank you.

Snez, you're next.

AUDRA: Go, Snez! Bye, guys.

Go, girl.

What is that?

You ready?

This is our famous dish here.

We're ready for karate chop?

Karate chop! Karate chop.

(CONTESTANTS CHEER) Karate chop. Karate chop.

Follow through.

OK. Give us a big one.

So, this is Picnic in a Meadow.

I have a Sardinian bread.

Homemade chicken liver parfait.

These are little figs and walnuts, and goat cheese mousse.

And I have this in-house pickles.

This is your main carrier for these dishes

so you can just grab it as you go

and dip in a little bit of everything.

Let's go. It's like me, date night.

Wahey! (ALL LAUGH)

Excuse me. We're boozy. (LAUGHS) (LAUGHS)

POH: I love that you've been really committed

to cooking from your heart this year,

because I think last year

you sort of started to stray into high-end territory

and you got a little bit lost.

And I think you've been really focused

on bringing us a piece of your culture,

and I really love that about all this.

And I loved the parfait. I thought it was really delicious.

Is that a traditional style of parfait?

Yes. It's really, really yum.

And I love how dense it is.

Um, but I think...I'm concerned in terms of the amount of, um, theatre

that was just cracking the bread over the picnic.

So I'm just a little bit worried about that for you.

While the lavosh probably didn't for me deliver the theatrics

that I was hoping it did...

..it is amazing.

Thank you. Um...

The amount of texture you've got through that

and the seasoning on it and the rosemary on it,

it's one of the best I've ever had.

But there are a few problems here. Yeah.

We wanted theatrics. We were kind of a little bit let down with them.

The dish on a whole is good,

but was it the right dish for this challenge today?

That's the big question mark for me. Yeah. Thank you.

Thanks, guys. Thanks, Snez.

Next up, Rue, please.

DECLAN: Whoo! Go, Rue. DEPINDER: Yes, Rue.

Let's go, girl.

I am really proud of how much I did in 75 minutes.

Presentation, it looks good.

Hello.

I love the flavours.

Can you finish your dish, please?

Now I'm having to cross my fingers and toes

that my dry ice works and I'll be safe from elimination.

So, you're supposed to get the coffee flavour,

because we're celebrating coffee in this dish.

I am pouring my coffee...

..and the dry ice is a flop.

There's no mystery here.

There's literally like one cloud of smoke.

I'm thinking, "Oh, my gosh, my flair is gonna let me down."

I've called my dish Dark Matter.

I just wanted to focus the love that hazelnut has

with coffee and dark chocolate.

My fate is now resting on the tempered chocolate dome.

When you crack it, it should crack.

SOFIA: Rue.

There are some really technical elements on your plate there,

like the whole caramel entremet situation, and the glaze.

You're very good at, like, those dark chocolate, caramel flavours.

But I'm not sure you pulled off the dry ice

in the way that you intended. Yeah.

I try to think about how I've been served dry ice

in restaurants before, and it really overflows.

You know, it's like... it's like a misty pond.

Yeah.

ANDY: Rue, your finishing flair, the crack,

unfortunately, it didn't crack

because it's on a...it's on... still on a soft surface.

Yeah. So, the tempered chocolate

needed to be on a hard surface

so it could actually get that effect of the shatter.

Yeah. So...I love that you push yourself.

I know. It's really lacking a bit of finesse.

Yeah. Um... Yeah.

We're gonna have to see what happens.

I know.

Thanks, Rue. Thanks, Rue.

I am feeling so deflated.

I think I'm going home.

My ice-cream and flair has really let me down.

So, all I keep thinking of is I'm going home on a dessert.

Next up with a bit of finishing flair, Beau.

Every time I go and see the judges for a tasting, it's daunting,

but the dish I have here is great.

I know the flavours are there.

We've got...

..some smoke.

I need that extra flair...

..and that's going to come from burning gum leaves.

And I think that sensory overload of the eucalyptus smoke

will really enhance the flavour of the dish.

It smells beautiful. It smells like home, yeah?

Yeah.

Fabulous.

What have you made?

It's called Home Among the Gum Trees.

So, it's a little tribute to the Anzacs.

We've got a rosemary tuile,

black tea, rum and raisin ice-cream,

Anzac biscuit crumb,

and then plum jam.

Also, rosemary is the symbol of remembrance.

You can crack into it now, if you like.

Oh!

Picture, or imagine, you're in your backyard around a fire.

Cup of tea, Anzac biscuit,

and you're kind of reflecting on how lucky we are.

Beau, you managed to, obviously,

introduce me to this gum tree smoked,

which I have to say is quite refined.

I love it.

It's just gentle.

And this is not a gimmick.

The story is very important, with all respect, of course.

And I love that, by the way.

It's properly calculated and executed too.

So, on this...

..bless you.

I didn't know that the smoke from burning gum leaves

could bring out that tang and sweetness from a plum jam.

That's just not something that I've ever had before.

Yeah. I don't...

I'm...I'm actually really blown away right now.

I'm a bit speechless. It is really good.

Yeah. It's like one of those things where you don't think about it,

and it just happens.

It's all natural.

You're in flow. That's what it felt like, so...

ANDY: Mate, if this is natural, tap into this.

Like, this is the best plate of food you've cooked by a country mile.

It's one thing to, like,

come up conceptually and have this dish,

but then it's another thing to just blow us away with technique.

So, well done. Thank you.

(CHEERING, APPLAUSE)

Thank you. Well done.

Next up, Matt.

I'm just going to lightly torch it

and then I'm going to bring up some rum, and flambe it at the table.

That was all part of the theatre, don't worry.

Yeah. (CHUCKLES)

It's time to flambe this bombe alaska

and this is just the critical part now.

I've got to impress those judges with a finishing flair.

What you want is that burning rum to sort of cover the whole meringue.

And I'm really nervous about how well this is going to work.

Oh, careful.

What have you made?

So, I'm calling this dish The Rising Sun.

So, when I saw you finishing,

I could see that your Italian meringue,

you hadn't whipped it right till cooling.

So it means that when you put it into a bag

and you've got all that heat sort of insulated,

it's going to make your meringue split - and it has.

You don't get that lovely silky, you know, like, luscious meringue.

It's kind of...a bit wet, to be honest.

Um, and because of that,

it's not getting torched properly as well.

So even the bits that have got a bit of that scorching

don't have that beautiful sort of toasted marshmallow flavour.

Italian meringues take time, and it just...it just ran out.

And now we're left with, you know,

an overly boozy, split Italian meringue, unfortunately.

Which is a shame,

because the flavour in your ice-cream is delicious.

I think all four of us, we're just... we're concerned about the...

..about the meringue part of the bombe alaska,

because that's what a good bombe alaska lives and dies by.

So, it could be your downfall.

We wanted to see you pull out all the stops today.

What you put on the plate was just as important as the performance.

And three of you

put on both a delicious dinner and an unforgettable show.

Beau.

(APPLAUSE) DARRSH: Hey! Well done, Beau.

Well done, Beau.

The marriage of the story you told and the flavours you created

moved all of us.

Depinder.

Flavour, flair and all the feels.

We were right there with you in the streets of Delhi.

That was sensational.

Jamie. We had so much fun with your theatrics.

(LAUGHS)

(APPLAUSE)

You're all safe. Well done.

As good as the food was today,

sadly, we still need to send someone home.

If I call your name, please step forward.

Matt.

Rue.

And Snez.

This was not an easy decision. And it was not unanimous.

All of you struggled

in the execution of your finishing flair.

So naturally, as it often does in this kitchen,

it came down to flavour.

In one of your dishes,

the hero element, which was also the flair,

wasn't executed successfully.

And that, it let the flavours down.

Matt, I'm so sorry to say, mate, you're going home.

Sorry, Matt. Sorry.

It's all good. All done. It's OK.

Good work. Well done. Safe for another day.

Sorry.

Matt, you didn't quite hit the mark today,

but you can walk out of here with your head held high

for what you've brought to this competition.

I loved every minute of it the first time around.

I've probably loved it even more the second time around.

I think it's a bit liberating coming back.

Um, it's...yeah, it's just been... it's been a lot of fun.

We've loved having you here, Matt.

For now, it's time to say goodbye.

Bring it in.

Thanks so much, Poh. (SPEAKS INDISTINCTLY)

Well done, mate. Thank you so much.

Loved having you here again. Yeah.

Thank you so much. Thank you.

I'm feeling sad to be going home,

but it's been an amazing experience coming back,

competing against some amazing past contestants,

making a whole lot of new friends,

learning so much from the process.

Give it up for Matt, everybody! (APPLAUSE, CHEERING)

I'm proud of what I've done.

And as a dentist, I'm going to be leaving with a smile.

That's...you know, it's what we do.

VOICEOVER: This week on MasterChef Australia...

Welcome to Sydney!

(CONTESTANTS CHEER)

..there's so much packed in...

Oh, wow. That's epic!

That's so cool!

..we're bursting at the seams.

This is a really cool little twist

for a mystery box.

And a pressure test...

(ALL EXCLAIM AND LAUGH)

..will burst someone's bubble.

OK, I got it. Oh!

Captions by Red Bee Media