Original subtitles

DEPINDER: Let's do this, Snezy.

SNEZ: This could be my day. I'm so excited.

OK!

(CHEERING AND APPLAUSE)

One, two, three, four benches. Oh, and all the pantry's there!

OK.

Morning.

Hello, everyone. CONTESTANTS: Hello!

Very neutral today, except for...

Hide at the back! Soz, guys.

I'm going to throw a few words at you

right out of the gate,

to paint a picture of what stands between you

and immunity today.

Classic.

Chaos.

(CONTESTANTS EXCLAIM)

Uh-oh.

No!

Communication.

(CONTESTANTS GROAN AND LAUGH)

MasterChef fan favourite.

Oh!

What does that make you think of, Laura?

Definitely a team relay.

Ding-ding ding-ding ding!

Screams chaos!

Oh, my God, the team relay.

Oh, dear.

I don't think I'm ready for this today.

You know there's gonna be lots of screaming, a lot of laughing.

And we need to work hard today.

Callum, you've done a couple of relays in your time.

Do you want to tell us your strategy?

Yeah, I think clarity of idea is really important.

You've got to be able to convey your idea

in 30 seconds or less.

I really enjoy team relays because I think it's a true test

of not just your cooking skills,

but your communication and your strategy as well.

So I'm actually kind of looking forward to this.

Alright, let's get you into teams.

Grab an apron and then stand with your team members.

This could be my day. I really want to win this one.

Same.

Can I be with you, Laura? Done.

Don't cheat. Yeah, please? Oh, yeah, of course.

Oh, very colourful, Depinder.

Team Purple!

Ooh, Deps.

On my team, I've got Laura and Andre.

Ssssshhing! Yes!

And Callum is undefeated in team challenges,

so I am so happy today.

(LAUGHS)

OK, to cook your part of the dish, you'll get 20 minutes.

Whoa. And then you've only got 30 seconds

in between to hand over to your team-mate.

So say what you need to say and say it quickly.

Once you've had your turn,

you'll watch the rest of the cook play out

in the locker room.

(CONTESTANTS GROAN)

Stressful.

JAMIE: You have to explain what you're making,

explain what you've done, explain what needs to be done.

30 seconds is no time at all.

The pantry is open,

but the garden, no deal.

Today you get to choose who goes first.

And when we dig into your dish,

we want it to taste like it was made by one person, not four.

Righto, have a little chat now

and decide who is going to kick off the cook.

Alright, so, I'm happy to go first. You're happy to? You're sure? Yeah.

I can go in and at least get the direction,

and then just prep hard. Yeah.

Calculator sets us up. Yeah, Calculator. Happy to.

And swap over is just simple, sharp words - boom, boom, boom.

Righto, Turquoise. Who we got? Who's going first?

Ben, nice.

Red team? Yes.

Jamie.

Yellow team?

(ALL EXCLAIM) Oh, hello!

And Team Purple.

Callum. Callum! Who would have thought?

Calculator Callum!

So, Ben, Jamie, Darrsh, Callum, you're up first.

Everyone else, head out to the garden and wait your turn.

Go get 'em, tiger. Good luck. We're good, we're good.

Good luck, buddy. Thank you.

Good luck.

OK, we're almost ready to get this show on the road.

But first, we've got something to show you.

Yeah. Yeah...

You are each going to need to use

one key ingredient in your dishes today.

And it's just outside those doors.

Please welcome...

..Farmer John!

(CHEERING AND APPLAUSE)

Here he is.

DARRSH: I've got no idea what's in Farmer John's box.

I remember we had heirloom tomatoes last year.

I'm just hoping there's not, like, sprouts or broccoli.

POH: Good morning, John. Welcome to the MasterChef kitchen.

Good morning everyone. Thanks for having me.

Can you give us a little hint about what's under that box?

Well, it's an extremely versatile ingredient

that is a household staple.

Well, Farmer John,

would you like to show them what they're cooking with?

Carisma Potatoes.

Ooh! Ah!

They're 25% less carbs.

And they're available exclusively at Coles.

Darrsh! Good for gains, good for gains.

I love to roast them, personally. Thrice cooked is even better.

You can roast them, mash them, boil them,

use them in curries.

Oh! Oh, amazing!

Everyone, give it up for John.

Thanks, John!

Now, there is one last little thing you should know.

You guys are all back to win, so we're dialling it up to 11.

Today, we want to see potatoes

in more than one component on your plate.

I know relays are a lot of fun, but don't forget what's at stake.

Who wouldn't want to get their hands on immunity?

Alright, guys, your 20 minutes starts...

..now!

Going first for the team, I think there's a huge amount of pressure.

Probably grab a few potatoes. Come on, Darrsh!

You've got to choose the right dish.

It's not smart of me to cook Sri Lankan curry

if no-one else knows how to cook a Sri Lankan curry.

JAIME: I'll take these ones.

I'm hoping that I can set something relatively easy

and understandable

for the rest of my team to come in and absolutely smash it.

Let's go, guys. I know. Let's go.

I'm feeling good.

I think team relay is a lot of fun, so I'm here for it.

Potatoes are so versatile and we're all so used to using them.

So trying to do something creative but also easy to communicate

to the rest of the team is the trickiest bit,

because if there's even the tiniest deviation,

you can easily miss what the key ingredient is

or what the whole point of the challenge is.

I'm going to do potato noodles.

I'm going to do it with a smoked potato broth,

crispy potato skins, few little pipis.

So I want to get the potato noodles started,

because that's probably the component that,

if the other guys haven't done that part before,

it's going to feel like the trickiest sort of component.

I put my potatoes into the lathe to get beautiful sheets of potato,

and then take my time and get beautiful knife work

to get lovely long strands of potatoes.

So these potato noodles aren't noodles with potato in them.

They are 100% just pieces of long potato.

Because they're so thin,

the challenge here is to actually make sure

they get cooked without falling apart.

It's going to be, like, seconds between undercooked and overcooked.

But I'm really happy with this dish I've come up with.

I'm feeling in a pretty good spot.

Jesus.

15 minutes to go and I'm running around like crazy.

I'm thinking the sort of food we should be cooking

is something sort of Mediterranean.

I'm pretty happy with my team.

Everyone's got different strengths,

so I'm not trying to pass on a specific dish idea to the team.

My strategy is to pass on the elements that suit each of them.

So, grab some quinoa.

Snez could probably make

like a really nice zingy tabbouleh with that.

The fish is there too.

Declan can definitely come in and fillet that up.

The courgettes look really nice.

I might be able to use those in a couple of ways as well.

I'll go and get some pipis to put in the sauce.

Obviously, still key that we have the two potato elements.

One of the potato elements will be crispy fried,

the other will be a puree with the skins infused in the cream.

I'm just trying to set us a direction

and they can edit it into a final dish at the end.

Yeah, it's hot in here, man. It's hot. It's always hot in here.

The good old team relay. We all love to watch 'em.

It's absolute chaos, and it all does come down

to great communication.

It's really important for these four to set the tone

because, let's face it, when they get their 30 seconds,

it's like chaos.

So how do you set it up, without words, for people to go,

"OK, there's my visual cue. That's where this dish is going"?

And especially when you're busy using

all your five senses and trying to elevate such a humble ingredient.

Yeah. The spud. OK, so we need to be impressed.

Well, that's what it's going to take to win immunity today.

It's going to take us to be going, "Wow, you did THAT..."

SOFIA: That stands out. "..with a potato!" Yeah.

That's what I think we all want to see.

I think it's much easier to lean on a classic, right?

For sure. I don't want to see that.

We're not seeing roast spud.

Tweak it a little bit to make us go, "Ah!"

Yeah. Absolutely.

We have an expression in France.

When you want the weight off of something,

you say, "Pass on the hot potato." Hey!

Pass on the hot potatoes! So close!

So close.

Oh, what am I doing?

I've never done a relay before.

So what can go wrong

is pretty much everything, from what I've seen on TV.

Argh! Potato down!

There's a huge amount of pressure,

because if I don't pick a dish that's going to work,

I could put my team into an elimination.

Jesus!

But I know that we have to highlight the potatoes.

And in my head I'm going, "Classic British, North of England,

"big flavours, Lancashire hotpot."

If I get enough work done,

hopefully it sets the team up and we can finish strong.

First things first,

I get roast potatoes going on with a whole lot of garlic.

Next thing I get onto is the sauce.

Quick mirepoix. Carrot, celery, onion, garlic.

I then take some of the lamb off the end

and get that into the pan, caramelising.

Jamie, have you got a dish in mind?

Yeah, Lancashire hotpot.

OK.

Wow. Like, a specific dish.

Well, the way I see it,

if I completely mess up my communication,

the one word I'll say is "Lancashire hotpot,"

and hopefully they'll understand where that's going.

That would mean nothing to me.

Sorry?

What is a Lancashire hotpot? So, a Lancashire hotpot,

North of England. Nice and warm, roasty lamb.

Traditionally, it'd be slow-cooked.

And then it's finished with almost like a galette of sliced potatoes,

really thin, that's covered in butter.

Sounds like a lot of information for Lancashire hotpot.

Well, yeah... Alright.

Good luck, Jamie.

Thank you.

"Hey, Jamie. What are you making?" "Lancashire hotpot."

"What's that?" Thanks, Poh!

Already took a chink to the armour.

Delicious.

That, that, that.

10 minutes to go, I'm really happy with the progress.

Today we're doing a pan-fried pork chop,

pomme puree, hasselback potato, apple mustard sauce.

My strategy going first is choosing

a dish that everyone should know in MasterChef back to end.

Yes, it might be simple,

but for this dish to look like it's been cooked by one person,

it needs to be a classic done well.

OK, guys, five minutes to go before handover!

Come on! Five minutes to go!

How are you going, Benny?

Pretty average. Five minutes to go?

I know.

There's so much pressure on.

I've been running around like a cut snake.

There's so many things sitting on this bench

cooking at the moment,

and I'm just trying to organise everything now,

so there's ingredients in the right place,

so it's not a big mess.

First relay, uh, more stressful than I thought it would be.

Time's almost gone already.

Got to get the ship steered

and headed in the right direction before the next person comes in.

Remember, 30 seconds, right? Yeah.

What's the ingredient?

SNEZ: What's the dish? What's been done.

Here we go, crew!

(ALL EXCLAIM)

Oh, God. You scared us!

Beau, Laura, Declan, Samira, let's go!

(CHEERING)

I want a front-row ticket to this one.

Oh, don't you dare.

LAURA: Callum!

30-second changeover starts now!

So we need to use potato in two different ways. OK.

The potato has to be used two ways, right? Yeah.

Got some crisped up here to go on the thing. Yeah.

And this one in the oven here. In the oven here there are some roasting.

Need to make a puree of those and infuse this with the skins.

It's already got skins in it.

I run up to Benny

and his jaw's shuddering.

He's shaking. He's trying to spill these words out to me.

20 seconds to go! Yeah, that's right. Fish sauce.

This is for Snez to do a tabbouleh.

You get a piece of fish, portion it, get it ready to cook for someone.

And I'm just like, "Benny, chill out, mate."

You have to potatoes in at least two ways. Yep.

I made this dish for you, OK? OK.

Potato noodles, smoked pipi broth.

Callum's handover is so methodical.

He's pointing out every single element.

Crispy potato skins. That's what the deep fryer is for.

This is exactly what I wanted to walk into.

Oh, my God, I love this. This is your dish, right? Yeah, yeah.

Right, OK. Lancashire hotpot.

SAMIRA: "Lancashire hotpot"?

What the frigging hell is that, Jamie?

Northern England, rich lamb braised that uses Worcestershire sauce.

I've never heard of this in my life!

We need to use potatoes two ways.

So I've got potato skins in there that can go into the milk,

which is going to be for a smoked potato puree.

Just imagining my son,

who's come home from school

and is just going 100 miles an hour trying to explain something,

and I'm like, "OK, listening skills need to kick in."

I'll probably get some cubed and then into some water.

Five seconds! Four seconds! Deep-fried?

Deep-fried, and then galette. Three seconds! Two, one...

So, butter deep-fried. Changeover done. Let's go!

Butter. Deep-fried. Galette. Cubed.

These 30 seconds felt like two seconds to me

and my brain still hasn't fully processed the Lancashire hotpot.

I have no frigging idea what it is!

I bet I'm probably even saying it wrong.

Is it Lanca-SHIRE or Lanca-SHEER? I have no idea.

ANDY: Changeover done! Let's go!

I'm feeling nervous. Oh, my God, the pressure is on.

I did not even get enough time to understand the whole dish!

I love quick cooks. I don't mind 20 minutes.

But all I know is potato and Lancashire hotpot.

Samira had a very blank look on her face... Yeah, she's looking blank now.

..when the words "Lancashire hotpot" were communicated. Yeah.

(MUTTERS) Lancashire hotpot, Lancashire hotpot...

I'm really confused about the Lancashire hotpot

because for me hotpot refers to a big broth.

Lancashire hotpot, Lancashire hotpot...

But, assuming with what I'm seeing, it is not a hotpot.

Lancashire hotpot...

Lancashire hotpot, Lancashire hotpot...

Lancashire hotpot - I have no idea!

Samira. What was that word, hotpot?

Lancashire hotpot.

Lancashire hotpot. Yeah, yeah, yeah.

That has you flying blind?

I have no idea what it is, to be honest.

As you understand it, what are you making?

What's your dish? What I understand is I need a focus on potatoes.

So we've got roasted potatoes happening.

We've got other potatoes charring which is going to be infused

in this milk to be a puree.

And then we've got a galette

and I've got to dice some and get it in the water boiling.

Potato, potato, potato - and that's where I'm going from.

So what's going to happen with the meat?

I'm assuming that's a stock, but then I can see meat there.

I think you're just gonna have to work on instinct,

which is what relay is all about. Yeah.

Good luck. Alright. Good luck. Thanks.

So, I think I've just got to stick with my guns for this.

Come on, Samira.

I'm going to focus on what's on the bench

and what's left in the basket.

Potato puree.

And hopefully the next person that comes in

will know what a Lancashire is.

Are you sure? (CHUCKLES) Are we! Wow.

Did you get all that, Deccers?

Definitely a bit flustered. This is chaotic.

Coming in,

I'm just looking at the bench, seeing how much is there.

And I don't actually really know,

like, what's going on with today's dish.

Benny set us up with, I think, plenty of options.

I think that was his idea.

There's a fry with some potato chips in there.

Zucchinis, quinoa.

There's some sort of cream fish sauce,

potatoes in the oven,

and then there's this basket full of pipis and scallop.

And I'm like,

"What the bloody hell's going on here?"

They're going to be good. They're going to be good.

I really need to take control of the kitchen and this dish,

maybe eliminate some things.

But Benny was saying, "Get some fish. I saved it for you."

So, yeah, I'm going

to get cracking on butterflying this whiting.

Goodness gracious.

Ooh!

What are you doing, Darrsh? Hasselback potatoes in ghee.

Like, clarified ghee. Oh, nice!

Yeah? That's a perfect challenge for it.

Darrsh was very clear with handover. So we've got to feature potato two ways.

We've got hasselback potatoes, roast potatoes

which we can do a pomme puree with.

So we've got a pork chop.

We've got an apple-cider vinegar sauce there.

My strategy here now is to build on what he's done.

Like, the sauce still needs some other stuff in there

to bring it to life.

Need to keep an eye on the potatoes,

maybe get them chopped, seasoned, ready to go.

Get a pan on. So just prep.

Potato noodles! Sick!

I'm just like, motoring through this cook.

Bay leaf, creme fraiche. That's getting blitzed into that.

Perfect.

Callum has told me exactly what I need to do,

and it's going to be up to me now

to kind of carry that on to the next guys.

Potato is the hero, and there are potatoes

in every single element of our dish.

We've got potato noodles with a smoked potato and pipi broth,

fried potato skins, Goolwa pipis, King George whiting and caviar.

How long? Shite!

You have five minutes to go until changeover!

ANDY: Five minutes!

I need to crack on to this King George Whiting,

filleting that for whoever's cooking next.

Beautiful, beautiful, beautiful.

And we all know that I love two sauces

when it comes to my dishes,

so I'm going to make a green oil sauce.

Two-sauce Lozzie. (CHUCKLES)

This dish is just so me.

Like, I want to eat it!

Lemons, lemons, lemons, herbs.

I'm feeling stressed.

Oh, golly goodness.

Fish is prepped.

I'm working on tasting some of these sauces Benny's got.

That definitely needs seasoning.

I know setting up the next person that comes in,

making sure I've got a nice clean bench

is so vital in a relay.

Two minutes before changeover! Two minutes.

But the clock is ticking,

and I know this dish is going to need some fresh elements.

Alright.

So I work on picking some fennel fronds,

some shallot and then some beautiful asparagus.

We're changing over in 30 seconds!

Allez!

Oh, my God!

(SQUEALS) Argh! Here we go!

Theo, Depinder, Tim and Sarah, let's go!

(CHEERING)

Whoa! Stay out the way. Changeover starts now!

We're gonna do potato two ways. Yeah.

Pork chop. Apple cider sauce. Yeah.

Hasselback. Yeah.

Pomme puree.

We're making potato noodles. Yeah.

I'm frying these potato skins because it has to be two ways.

OK, Lancashire hotpot. OK.

Do you know what that is? Yeah, uh, no.

She doesn't know what a Lancashire hotpot is!

And the theme is potatoes.

So I wanted to veer away from that and just focus on potatoes.

Yes. Potato galette. Roasted potatoes.

20 seconds!

And now we're told in Sarah's hands.

Fish, sauce, puree, vegetable.

Declan, he's an absolute sweaty mess.

This is the sauce? That's going with the puree, right?

OK. Quinoa...

He's trying to tell me all the elements that are going on.

This is another sauce as well...

I'm not sure where this dish is going.

It's with potato. Yeah.

That's your pan for your fish.

We've got zucchini, quinoa, fish.

There's potatoes.

I think... This is the start of the sauce?

Correct. Ah, yeah. Yeah. (ECHOING) Three, two, one!

That's it! And then all of a sudden...

Alright.

..he's gone. I'm on my own.

JEAN-CHRISTOPHE: There's missing one! What is a Lancashire hotpot?!

Exactly! (CHUCKLES)

I've never heard of it in my life!

Samira comes in, I'm like, "Oh, my God."

She doesn't know what we're making. Did I do it right?

You nailed it.

But you always want to put on bravado

in these kinds of challenges.

You cannot let the other teams know

that you've messed something up.

So I've done everything right that you wanted?

Yeah, yeah, yeah.

You should have seen Samira when she walked in!

"What is a Lancashire hotpot?!"

Come on, Timmy! He looks calm. I just hope his brain's working.

That was exhausting. I've just had a mental overload.

Holy dooley.

From Benny's handover to me trying to bring things back together

to then passing over the message properly to Tim.

There's two potatoes, yeah? Yeah, yeah.

What...? Is that the same for everyone?

I know there's only one sort of potato.

No, but was there...? Was there a brief?

The brief is just use potatoes twice.

Yeah, yeah, yeah, yeah.

One more, at least twice. Yeah.

Holy shit.

I told Timmy there's potatoes here and there's potatoes there.

But I didn't tell him clearly

that this dish is riding on two potato elements.

I don't feel like I've explained enough to him.

All that matters is you explain the potato thing

and you've just got to leave it up to them. Yeah.

Beautiful veg. We've got that.

15 minutes left.

Time is disappearing so quickly in this cook.

After the chat with Declan,

I'm not quite sure what the direction of this dish

is finally going to be.

OK, Tim. Hi.

Tell us, what are you going to focus on?

The pomme puree and the sauce.

I think if Snez can finish off cooking the fish

and just bring everything together

and plate it up beautifully, we'll be A-OK.

Was there any message

that Declan definitely relayed to you that had to be in the cook?

Um...

..not particularly.

Um, yeah. I've just been looking

if there was anything in there that I might have missed,

but I'm thinking the zucchini might be the hero

that we have to have on there.

Alright. Good luck, Tim. Thank you.

What? There's a hero ingredient?

I didn't even know there was a hero ingredient.

Declan didn't tell me what ingredient it was.

I don't think we're going to need the quinoa.

I just need to work on the elements that Declan told me about.

And just hope that the secret ingredient is somewhere in the mix.

Mm. Oh, yum.

I am honestly just trying to stay composed.

Because this is not a hotpot.

Where's the pot?

Sarah, you looked pretty confused at that handover.

That was hardcore. What's a Lancashire hotpot?

I don't know.

That's the question on everyone's lips, clearly.

It's up to you where you drive it now.

I mean, if you don't know what it is,

just make a good dish, right? Yeah.

Look, I've got a couple of types of potatoes going on.

The lamb's been prepped really nicely,

so I'm just going to get this seared off

and get it into the oven.

So I'm basically putting together

everything that's kind of been started.

Alright. Good luck, Sarah. Yes.

I feel like I'm just going to make this dish what I want.

I'm just going to turn this into that classic kind of family roast

and start to bring this together.

Final changeover is in 10 minutes.

Last one coming up!

Oh, my God. Time is just running out.

JEANÐCHRISTOPHE: Allez, allez!

Everyone's running around like mad chooks.

Oh, my God.

But I'm actually just trying to centre myself right now.

Oh, these noodles look really, really good.

Laura's handover is very clear, very concise.

Yep, that's cooling down.

We're doing potato in more than one way,

and I'm responsible for the potato crisp...

Mm. Yum.

..finishing the seafood broth and the potato noodles.

Alright.

That is one of our potato elements.

OK.

But I'm really nervous because I just want to make sure

that it's perfectly cooked.

She's got more potatoes,

like, uncooked potatoes there if she needs.

But I can see that they're breaking up.

Just doesn't look right.

ANDY: Happy with the noodle? Not with this batch.

I'm going to try and take them out a little bit earlier.

I think they were overcooked, so she's cooking more.

OK. Come on, Dep! Excellent.

This time, I think I'm going to take them out

just before I think they're going to be cooked.

And I'm gonna run them through an ice bath.

Beautiful. Come on.

Nice work, mate.

Alright, alright.

That, that's good.

With the handover from Beau,

I know exactly what I'm doing.

It's been set up really well.

There's the sauce that I need to strain off

and start reducing.

The Hasselback potato, keep an eye on them.

Then you've got potatoes in the oven.

Oh, shit.

And it'll be taken out and made into a puree.

Oh, they need more time.

And, of course, I can cook protein with my eyes shut.

So I want to leave very little for Audra to do.

Just balance everything and plate up.

Hello, hey, Theo. Theo!

Hello, gents. How are we?

So, what is the name of your dish?

Uh, it is pork chops with potatoes two ways -

Hasselback and puree with a side of jus.

That's it?

That's it. And... Yep, that's it.

Would you order that on a menu?

Like, like two double carb, meat and sauce?

Yeah, I would, wouldn't you?

No. Why not?

'Cause it doesn't sound like a complete dish.

Well... Yeah.

It sounds like pork chops with a couple of ways of potatoes.

Delicious. Well, good luck to you.

Good luck to you! Thank you very much.

It's a simple dish,

but I think Darrsh has set up this cook perfectly.

Yeah. Solid work, mate. You went to town, that's for sure.

Those look like they're pretty good.

With this dish, we know what we're doing.

It's a very clear vision, and we can make it look like

and taste like it's cooked by one person.

So when you guys are in elimination tomorrow,

do you want support or do you want, like, what do you want?

SOFIA: We hope you're wrapping it up, team,

You have five minutes to go.

Let's do it! Allez!

SARAH: At the moment, it's very full on.

How's that lamb?

But I'm really happy with all of the elements that I've done.

Oh, that's a nice colour, isn't it? Mm.

Two minutes before changeover. Hurry up.

Come on, please! ANDY: Come on!

Be getting those messages clear!

That time is just going so fast.

I'm working on the pomme puree.

That's looking great. The fish sauce is coming along.

I'm getting a bit done,

but I still don't know what the hero ingredient is.

And how am I going to pass that on to Snez when she gets in?

Come on, Timmy.

At this point, when I'm watching Tim,

I'm freaking out because I didn't tell him clearly

that it's ride or die today,

if you don't have bloody two potatoes on the plate.

The most important thing running through my mind is

that mashed potato and those potato crisps.

Come on, come on. Take the fries out now.

Take them out.

But I'm second-guessing myself.

I'm not sure if I told Timmy about that second potato element.

Check the fryer, Tim.

If Timmy doesn't pull these potato skins out now...

Check the fryer. Check the fryer. ..they're going to be overcooked or burnt.

Oh, Timmy.

And then he's probably going to throw them away.

And then we're not going to have one of our potato elements.

Check the fryer. Check the fryer. Check the fryer. Check the fryer.

Timmy standing there, stirring the puree. Working on that. La-di-da.

Go to the fryer. Go to the fryer.

BEN: Keep going. Keep going! Go, go, go!

See him glance over to the fryer.

Look to the left.

Oh! Come on, man!

He looked, he looked, he looked. He looked.

This is on. Ah, OK! They've got chippies on the go.

Yes. Yeah.

It's quite silent, isn't it? It's very silent.

It's a bit... It's a bit of a worry.

A bit of a worry.

The finishers. Let's go. Andre! Audra! Snez! Alana!

Finish it. Where am I going?

Where am I going? Where am I going? Hey!

SOFIA: You've got 30 seconds to change over. Come on!

Key ingredient is potato. Potato noodles.

Potato skins that are fried. Texture.

Pork chop with potato two ways.

All she said was Lancashire and potato.

Lancashire? What's Lancashire?!

Oh, my God!

Fish - skin side. You could put a frying pan on top. Perfect. Yeah.

This sauce needs work. It's quite salty.

It may need more butter. OK.

Tim, show her the fryer. Show her the fryer.

What's the dish called?

What's the secret ingredient? What's the secret ingredient.

Declan didn't tell me.

Where's the other potatoes? Where's the other potatoes? Tell her, tell her, tell her.

What's the puree? Wait. What's this? Potato.

Bro! Where are the other potatoes? Is potato the key ingredient?

(DOUBTFULLY) Yeah. BOTH: Fryer!

DECLAN: Fryer! Anything in the ovens?

No, there's nothing in the oven.

SOFIA: Handover is over in three, two, one.

See you later.

My God. No!

Good luck, good luck, good luck. OK.

Oh, wow! OK!

Oh, boy.

DECLAN: Tim, what's in the fryer? What?

The fryer, bro.

No! I just hope she sees it.

She knows about the puree,

but I didn't tell her about the chips.

But what's the hero? Is it potato? Potato?

Potato. Oh, yeah.

DECLAN: I don't think I communicated it to you properly.

It's just a chain reaction.

It's a mess.

Do we have something fresh somewhere?

In all past relays,

there was some secret ingredients

or something that everybody needs to nail in their dish.

And I don't know what that is. Pork? Potato?

Gee! What are these guys doing?

I'm freaking out. I'm going from the pot to pot.

Asparagus. That's random.

What's the secret ingredient? Show me. Show me a sign.

I'm like, "I'm gonna kill you guys!"

Bonito?

Oh, my God.

Righty-oh, Audra. Yeah.

What's the dish?

So we've got pork chops.

We've got these Hasselback potatoes that's already been roasted,

and now we've got this, uh, pomme puree.

Oh, and the jus, and the jus!

So I've just got to plate this beautiful dish.

I mean, they've done... They've made it so easy for me.

I reckon your dish is probably the simplest out of all of them.

Right, yeah.

And with simple, you just need perfection.

OK. Goal today is to be the best dish

so you can be immune from Sunday's elimination.

I think you need to have a good old think

of what you can get done in 15 minutes.

I know. If anyone can do it, you can.

Too simple. Too simple. Damn.

Got to be the winning dish!

DARRSH: Come on, Audra!

Alright.

She's not doing anything! I think she's rattled.

AUDRA: Too simple. Too simple. Damn.

ANDY: If anyone can do it, you can.

Got to be the winning dish!

Andy has just told me that our team has the simplest dish.

Alright.

DARRSH: She's not doing anything! I think she's rattled.

So I start to think of a plan B.

Nah, it's too late to do that.

But I very quickly squashed that.

I'm not going to change this dish.

Come on, Audra!

I think the boys have done brilliantly.

Instead, I'm thinking,

"How can I kind of make this dish a little bit fresher?"

Alright. Think, think, think, think.

What else can I put in here?

SOFIA: It's starting to get real.

10 minutes to go. Allez, allez, allez, please!

So I run and get some really lovely tiny red radishes.

Slice the radishes into half, and I'm just going to chuck them

into the pickling liquid very quickly.

She does have a good food brain, so... Come on now.

I'm going to back the boys...

Get a bit of colour in here.

..and I'm going to bring us home.

Right. Minutes to go. I'm in a bit of a Zen.

I'm just cooking the King George whiting

and then just finishing things off.

Plating well. This is boujee!

It's really impressive how this has landed in my lap.

I'm so proud that I get to plate this dish.

(BLEEP!)

But then there's chaos going around me.

It's hot.

And I'm in this beautiful Zen bubble of beautiful food.

Lancashire potatoes.

Sarah said to me, "We've got to do potatoes two ways."

And classic roast dish. Ah. What do we do?

There's potatoes in a pot. We have the galette.

We have potatoes also in the oven to make a beautiful pomme puree.

Get a plate!

I am feeling overwhelmed at the moment, though,

because it's going to all come down to me to pull it together,

making sure everything's cooked right, tasting right,

balanced right.

And then looks great on a dish.

We need four clear, concise plates in five minutes.

Let's go!

Come on, guys. Come on, Andre!

Go, go, go, go, go!

Can I borrow your olive oil, Alana? Yes, yes, yes.

Yes.

DECLAN: This could be make or break if she forgets that fryer.

I just don't know what's the key ingredient.

TIM: If Snez doesn't see the chips in the fryer,

we'll only have one potato element on the plate,

and that'll get us disqualified.

Get the fries. Get the fries.

So time is ticking.

I put the fish to cook

and I can hear the screaming.

(THEY SHOUT INSTRUCTIONS)

The fryer! Is that for me?

Get the chips, man!

What am I doing wrong?

Maybe that's not how I cook fish.

Ah, you know, I started questioning everything now.

DECLAN: Come on, Snez!

They're so close. They're right there.

She keeps looking over to the left.

She starts plating up the dish right next to the fryer.

Get the chips on the plate. Chips in the fryer!

Stop yelling, guys!

DECLAN: So I'm just hoping that she knows to pull them out last minute

and chuck them on the plate. Come on, Snez!

TIM: Have a look. Have a look. Have a look. Have a look!

Oh. So close.

Herbs. Herbs. Herbs. Thyme. Three minutes to go. Allez!

(CHEERING)

Oh, nice. Go. Go, Andre!

Come on, mate!

Beautiful. Butter, butter, butter.

There's two minutes to go.

I need to get the lamb out of the oven.

THEO: That lamb's cooked well, that sauce is good. Yeah, yeah, yeah.

I cut through the lamb. (CHEERING)

SARAH: It's perfect!

And I start second-guessing.

It's done! It's done! SARAH: No!

I think it just needs a flash-fry in the pan.

SARAH: Come on!

SARAH: It's perfect, isn't it? No, no, no.

I'm hoping today I cook it perfectly because otherwise it's on me.

It's done, Alana!

POH: You should be plating!

You have one minute to go.

Alright.

Oh, my God, is that potato key?

DECLAN: Chips! Fryer, Snez, fryer!

BOTH: Fryer!

I think I heard my name. BOTH: Fryer!

We are just screaming, "Check the bloody fryer!

"You're right next to it." She's right there.

She's right there. JEAN-CHRISTOPHE: 30 seconds to go.

Fryer, Snez!

Get them on the plate, please. Get them on the plate.

ANDY: 10...

JUDGES: Nine, eight, seven, six, five, four...

CONTESTANTS: Three, two, one!

(CHEERING)

ANDY: Wow-whee!

The old relay strikes again.

SNEZANA: I really hope this could be a winning dish

because it tastes nice, it's cooked to perfection,

so I really hope we kind of have this.

Oh, my God, my hands are shaking!

What was the key ingredient? Potatoes, I'm assuming.

I'm assuming it was potatoes.

What, they didn't tell you the ingredient?

No. Did you know?

Well, yeah. I thought it was zucchini.

Zucchini everywhere.

(LAUGHS) I have one type of potato.

Oh, there's potatoes here. Oh!

What? I can't believe it.

Like, there was zero message from Tim.

I was literally plating next to the fryer,

and I didn't see it.

I'm so doomed.

SOFIA: Relays are always fun,

but they always push you to your limits,

and they are always a test of communication.

On top of that, we decided to up the ante today

and ask you for potato in more than one element.

Let's see how you did,

kicking off with the yellow team.

(APPLAUSE)

SNEZANA AND TIM: Go, Yellow!

AUDRA: I think the team made great decisions today.

We knew exactly what we had to get on the plate.

But I'm still worried the judges might think it's too simple.

I'm just hoping I've added the extra touch that it needed.

Can you tell us what is your dish, please?

Alright, so today,

Team Victoria and Bumpkin...

(LAUGHS)

..made for you porkchop, Hasselback, pomme puree and gravy.

SOFIA: Clear.

So, Darrsh, is it the dish you initially planned to do?

Honestly, it's very similar.

I think the presentation is probably better

than what I would have been able to do.

OK.

Yellow team,

it's a beautiful dish.

I can recognise Darrsh going through his knife skill

and doing a beautiful little creation

of what Hasselback should be -

crispy outside and very tender inside.

The pork, where I come from, that's the way we cook pork.

So I am super pleased. Thank you.

POH: The pork is cooked to my liking as well.

I think it's perfect. It's really tender.

It's still succulent, and the puree was delicious.

I like the addition of the radishes and the fennel.

They just added really nice pop of crunch

and I think some lovely colour to the plate.

Good job.

Potato-wise, the pomme puree, really silky.

I love a Hasselback. I grew up with them.

That was beautiful and golden, soft in the middle.

I love the pork as well,

and I think it did need that colour, Audra, to take it

from a tasty pub meal to something that's more restauranty.

Yeah.

Really solid dish, yellow team.

Ooh. Well done, boys.

Oh! Uh-oh. Uh-oh.

I loved it!

(CHEERING AND APPLAUSE)

Like, huge surprise packet when I started to taste everything

because it was all pretty well good.

The pomme puree, silky smooth.

I probably would have liked a few more herbs in there.

The pork was actually juicier than I thought it was going to be

when I cut into it,

but I would have liked more caramelisation.

It could have just taken it to a whole new level

if that was golden and beautiful.

But the sauce was killer.

Such a good idea for this dish.

And honestly, if you didn't have

the rest of that garnish there,

it just would have been a bit of a snooze fest.

It was a team effort, and you pulled it together.

That's what the relay is all about.

Well done, group. JEAN-CHRISTOPHE: Well done, Yellow.

(CHEERING AND APPLAUSE)

DARRSH: Proud of the team. Proud of the decisions we've made.

We've put up a dish today that the judges really liked.

We might be in with a shot.

Let's taste your dish, turquoise team.

Let's go, guys.

BEN: Devastated. We don't have two potato elements on the plate.

So, walking up to the judges,

it's like a bunch of kids being sent to the principal's office.

I'm not looking forward to it.

Snez, what is the turquoise dish?

So, this is pan-fried whiting,

potato puree, crispy courgette,

and we also have a sauce, which is kind of reductions

with the pipis.

Ben, so is this what you pictured?

It's...yeah, it's within the realm of what I thought was possible.

Yeah. Yeah, it's...

It's close to what I was expecting.

He's lying to the teachers.

(LAUGHTER)

You're a naughty boy. What?

(LAUGHTER)

First, I would like to say thank you.

It's a nice piece of a display.

The potato puree is rich. It's very silky.

It's seasoned properly.

And importantly, it's cooked to perfection.

This richness from the puree,

really combined with the softness of your courgette,

the crunch of the fennel.

And I think your sauce,

I have to say, is fantastic.

I think the fish and the green sauce, definitely.

I think the zucchini, definitely - very delicious and very well cooked.

Love the presentation.

I love the raw fennel salad.

That's just, like, really, really great.

The sauce is delicious.

There are definitely some tasty things on this plate.

The fish - it's really well cooked, full of flavour.

And you do have a really silky pomme puree there,

but there is only one potato element on your dish,

which means you're out of the running.

Get out of here.

It's a big shame because we made quite a nice dish,

and it looked really good,

but we are just another victim of the MasterChef team relay.

The next dish we'd like to taste is the red team's.

(CHEERING AND APPLAUSE) SNEZANA: Go, red team!

JAMIE: This is nothing like I envisioned it.

I think this dish probably went wrong at conception,

thinking that everybody knows a Lancashire hotpot.

The elusive Lancashire Whatpot.

(LAUGHS)

Turns out not the greatest strategy from the start.

(LAUGHTER)

Alana, can you just say the dish name?

ALANA: So, we've got, um, lamb cutlets

with three ways of potatoes...

Yeah. ..and some honey carrots

and Worcestershire lamb jus.

Well, you definitely hit the potato brief,

so we're going to taste your dish.

No-one had a clear idea of what this dish was supposed to be.

But as the last person coming into the team,

I was responsible for making sure that everything was balanced right,

that the cook on the lamb was perfect.

I can feel my heart pounding

because there's a lot of pressure on me.

Well, red team,

as a Frenchman living 40 years in the United Kingdom...

..this is an insult to Lancashire.

(GROANING, LAUGHTER)

But I like your cleverness of trying

to reproduce three types of potatoes.

The little garlic potatoes, excellent -

creamy, lovely, seasoned, and it's a delight in your mouth.

It's just melting on your tongue.

SOFIA: The galette was probably my fave.

Then, your mash, it could be silkier. It's fine.

Lamb is Frenched really well.

Probably just a touch over there, for me.

POH: Jamie, it was an admirable plan.

Thank you, red team.

RED TEAM: Thank you.

JAMIE: Not only are we not going to win immunity,

I'm sorry to Lancashire.

SAMIRA: At least we got a good galette.

(LAUGHS)

But I had a great time.

This was a bundle of fun.

Would do again...tomorrow.

Purple team, let's have it.

JEAN-CHRISTOPHE: Allez! (CHEERING AND APPLAUSE)

CALLUM: I think we've hit the brief.

Like, we've used potatoes in three different ways in the dish.

And it's, I think, pretty creative.

So, yeah, fingers crossed.

Andre, on behalf of the purple team, what have you made?

ANDRE: Yes.

We start with pickled pipis, at the base of the plate there,

charred potato skin and creme fraiche broth,

potato noodles, a little bit of caviar there,

finishing with potato crisps and King George whiting.

How do we think that looks?

POH: Looks pretty damn good.

Looks like one person made it.

Yeah. Shall we taste?

Yes.

I reckon this is one of...

..my favourite plates of food this season.

Oh. That's huge! Whoo!

Wow.

No joke.

All the flavours just bolster each other so beautifully.

That broth is so sweet.

The umami is so balanced.

The bonito and the creme fraiche just adds that tiny hint of acidity.

It's rich and refreshing at the same time.

Genius move with the pickled pipis.

And those potato noodles - incredible.

That could have gone so wrong.

Like, literally, a few seconds more or less would take it

into crunch-ville or falling apart.

I loved it.

Callum, you smashed it in terms of picking

the right dish for this challenge.

The broth is complex.

It's got that richness from the creme fraiche,

but this overwhelming amount of umami from the potato skins and the bonito.

The pickled pipis are unreal.

I absolutely love those.

You've got earthiness, you've got umami,

you've got those beautiful lifts in flavours,

from the fennel, from the bay-leaf oil.

And it just comes together so beautifully.

Love it! So good.

Very well executed. Super balanced.

It is superb. So...

(LAUGHTER) ..I am happy!

I am happy!

This is what we want.

We just want good food. Yes! Thank you.

It doesn't matter where you come from around the world...

(ECHOES) ..we want good food. Thank you.

I got to say, after that relay,

the writing was on the wall for some of you.

(CHUCKLING)

At the end of the day,

there was one team that had a clear idea from the start

and carried it through, right until the very end.

I could have devoured that whole thing on my own,

but, sadly, I had to share.

Of course, I'm talking about purple team.

(CHEERING AND APPLAUSE)

I really meant it when I said that was the best dish

I've had in this competition - it was spectacular.

And good luck fighting it out to see who gets to put that on their menu.

(LAUGHTER)

Callum, Laura, Depinder, Andre, congratulations.

You are safe from Sunday's elimination.

Well done.

Thank you. Wow! (APPLAUSE)

To the rest of you, though, come Sunday it is go time.

Well done, everybody. See you later. Good night.

Good night.

ANNOUNCER: Sunday night on MasterChef Australia,

they're buttering up the judges...

ANDY: Butter, butter, butter. It makes everything better.

SOFIA: This is a bit of a love letter to butter.

Ooh! (LAUGHTER)

..because it's one massive elimination.

Are you playing the pin?

I don't know.

It's so hard. I don't really want to give it up.

And next week... Andy Cooks!

(CHEERING AND APPLAUSE)

ANDY: Sooshi Mango!

(LAUGHTER)

..Viral Week is jam-packed

with dishes that are

scroll-stoppingly good.

Wow. Oh, my God.

What?

That has viral written all over it.

Captions by Red Bee Media