Original subtitles

AUDRA: You ready? DARRSH: Yeah.

We're ready! White apron.

ANDRE: Another shot at immunity. I know!

Another go at immunity.

What have we got there?

Oh.

Oh.

Viral Week, we're up for immunity.

Here we go, gang. Come on down.

And there's a massive deli counter in front of us.

There's prosciutto, there's ham, there's some mortadella.

All my favourite things.

Delicious.

Good morning, everybody. CONTESTANTS: Good morning.

Strap in, guys,

because today's immunity challenge is a two-rounder.

Whoo!

Round one - it's all about what's up here.

The sandwich revolution has been dominating the food scene

and it's showing no signs of slowing down.

Delis are churning out gourmet sandwiches

people would pay bank for.

And that is exactly what we want you to create for us today.

Bring us the ultimate deli sambo.

You must feature at least one meat from the deli up here

and then the three of you who make the best sando...

..they'll advance to round two,

where you'll go head-to-head-to-head for immunity.

The deli sandwich. Perfect.

It's, uh... That's, you know, quintessential part of my life,

making sandwiches and bringing them to work.

So this challenge is definitely up my alley.

Anyone got a favourite sandwich memory?

The best sandwiches we would have in our household were on a Saturday

after on a Friday night we'd have challah,

which is like the plaited egg bread. Yeah.

So you'd...you'd toast that

and it's just so decadent and rich and everything tastes good on it.

Yeah.

So my mum used to have some leftover waffles.

She makes waffles?

Yeah, the night before. Waffle sandwich!

And use whatever was left. How the others live.

(LAUGHTER)

That's what you'd have at school?

Yes.

I can still remember the smell of it.

Mine was legit. I took to school four sandwiches with Vegemite on it.

And that's it.

Sometimes my old man got so, so lazy

that he'd just give me half a loaf of bread and the jar.

And I'd just sit there like a loser.

(LAUGHTER) Making your lunch.

I chose to go hungry many days at school.

Oh, I'm gonna cry.

Yeah. Any day that I got a sandwich was a score because,

like, it was just...

On my first day at school in Australia,

I had chicken giblets in star-anise.

Oh, my God. Wow.

It's funny how Poh says

she used to hate having a hot lunch to take to school,

whereas now it's the cool thing.

My son loves taking a biryani in a flask to school.

He loves it.

We're going to give you 45 minutes.

Oh.

Pantry and garden, they're both open.

To be one of the three cooking in round two,

we want sangers worth scrolling for.

You got it? Yeah.

Good. 'Cause your time starts now.

Allez!

Oh, come on.

There's a bunch of stuff going on in my head.

I'm thinking, right, one - it's Viral Week.

Two - how do I elevate this?

We'll figure it out as we go.

Like, there's a million delicious sandwiches you could make,

but it's trying to make something that's interesting and delicious,

I think is the...is the goal today.

I'd love to have 45 minutes in the morning

to prep my kids' sandwiches for their lunch boxes.

But we're not just doing Vegemite wraps here today.

We're going to...

We've got a really bring the judges something

to get us into the next stage so we can go for immunity.

JEAN-CHRISTOPHE: I am super pumped or chuffed,

super excited,

because I love my sandwich.

I absolutely adore having a great sandwich.

Do you know what's so important for a good sandwich

is texture.

When you get a soggy sandwich, there is nothing more disappointing.

Yeah.

You need to use the right bread for the right sandwich.

You also need to cut the bread the right thickness

for what you're going to do with it.

We're talking about ergonomics of eating.

You don't want something that is just so difficult to eat

that half the stuff squishes out the other end.

So I hope they do take all these details

into consideration.

And they're cooking for immunity, so I hope they just go for it.

Ultimate deli sando - I'm going to keep it traditional.

Not to be too conceptual.

I'm not really a viral kind of social media guy.

I like to celebrate cultural heritage

and background of dishes and so forth.

Andre, surely sandwiches

are one of your favourite things in the world.

Yes. And this is one of my favourite things.

Caponata. Caponata.

Caponata. So we're doing a pecorino cream, caponata,

mortadella and smoked prosciutto.

So you're going very traditional deli style.

It's what I was brought up with. Yeah, yeah.

Yeah. Did you have this in a sandwich?

Yeah, but I would often just, um,

hide it in my bag and it would go mouldy.

Yeah, right. I got that immigrant thing going on.

Yeah, yeah, yeah. Embarrassed. But I love it.

It's one of my favourite things to cook.

I think, for you, it sounds like you are all over your fillings,

but bread is just as important.

Without the right bread, there's no sandwich.

I know, and I'll get to that when I start.

Alright. Good luck. Good luck, Andre.

Thank you. Thank you.

Love this kind of food.

I definitely have an advantage in this challenge.

Good boy.

Come on.

I'm a builder. I'm on the 7 till 4.

And, um, some days I'll smash through,

like, three or four sandwiches on smoko.

Like, I love ham and cheese toasties.

We've got a toastie machine at work and you just can't go wrong.

I'm so familiar with it, but I need to elevate it.

I'm doing a ham off-the-bone sandwich

with a panko-crumbed mozzarella cheese,

making some hot honey.

Going to have some pickles and some chips on the side.

About 10 minutes into the cook,

frying up this crumbed mozzarella cheese.

It's got that real guilty feel to it.

It's just going to be oozy and delicious.

Chaos.

But now I need to get started on my pickle mix.

Oh, my God.

(COUGHS)

Oh, far out.

Oh, my goodness.

I've decided to taste one of my little baby capsicums.

(COUGHS)

I've taken a good chunk out of it.

You alright? Yeah.

Water? Here.

And like, my head is blowing up.

This is not a baby capsicum.

This is a Scotch bonnet chilli.

Declan. Hello, ladies. How are you?

I was hoping someone would do a schnitty.

Yeah. It is... What?

Oh! It's a cheese schnitty.

What? Oh, it looks hot!

Is it hot? OK, so tell us. Tell us what you're doing.

Alright, so I'm doing a shaved leg ham

with a panko crumb mozzarella cheese.

You look thrilled. My goodness!

You look so pleased with yourself. I love this.

I did just, like, take a big bite out of this.

I'm waiting on some milk.

So you're not thrilled, you're suffering?

I'm suffering... OK.

..big time. Can I give you a little tip?

Sugar. OK. Yeah.

It actually soaks up all the volatile, um...

It's so bad. Sprinkle... Just go like this.

Are you crying?

Yeah, yeah. Um...

I've got another pickling liquid in there,

and I'm hoping to do some pickled capsicum, but...

It sounds like you're really honouring

the 45 minutes, but perhaps 15 of it

is just getting over your chilli poisoning.

Thank you. (LAUGHS)

Oh, it's so funny. Oh, golly.

Do you know what I find unusually difficult?

Cutting bread evenly.

If it's... Are you talking about sourdough?

Turn it over.

You're cutting like the jagged edges and stuff.

Yeah, yeah, yeah.

If you turn it over like that and cut through there...

You're joking. ..it is...

It is, like, a game-changer.

That is such a good hack. Yeah.

AUDRA: I'm going to make something called roti John.

It's a Singaporean staple,

and it's pretty much kind of meat and eggs.

I actually grew up eating this quite a lot.

Um, I love it. I absolutely love it.

It's our own toastie.

I guess that's the best way to describe it.

And usually we use, like, a baguette,

but, um, I've got these three to choose from.

I haven't decided yet.

Hello! Laura.

Laura. Hi.

What's cracking?

Uh, so I'm doing a mortadella and fried salami sando.

It's like chip butty-esque.

So you get, like, the crunch of the fried salami,

then the pepper from the mayo, all the pickles.

Is this a staple at the Sharrads' house or what?

It's a Fugazzi snack icon.

I'm gonna call it an icon

'cause I think it's that bloody good.

Um, it's one of those snacks that if you come to Fugazzi,

we refuse to let you leave without trying it.

THEO: This is a bit of a levelled up version

of what I would make at home.

Uh, eggplant Parmesan.

Crumbed beautifully.

Delicious flavour in a sandwich.

It's something that I've made before.

Um, and I'm using the sourdough bread as a crumb for that eggplant.

I think it's really, really special.

SAMIRA: I'm thinking of getting extra creative

and making my own bread.

Bread can take anywhere from a few hours

up to a few days to make.

But I was a baker

and I have a few tricks up my sleeve.

I am making a muhammara roasted pepper

pita bread sandwich

with either silverside or roasted beef in there.

So I got my dough done and I'm leaving it to do its thing

and prove on the side.

Now I work on my muhammara.

So muhammara is a roasted capsicum dip.

It's using walnuts, pomegranate molasses,

capsicums.

This dish takes time to make

'cause you really need to soften and roast the peppers.

Come on, roast up, roast up.

Samira... I love this, Samira!

Don't tell me you're making your own bread.

Hello. I am. She's going for it.

I'm going... You are not. In 45 minutes.

I love sandwiches, Chef.

I am making you guys

a harissa-spiced rocket sandwich in fresh pita bread,

which has proven very quickly and nicely.

Can I ask you something? Yes.

How the hell'd you manage to get that to rise so quickly?

Special trick.

No, I can't tell anybody my tricks.

You'll have to jump on the MasterChef website

to get the recipe, if they put it.

(LAUGHS)

Sorry. No. Joking.

Not funny. That was so lame.

It's water temperature

and how much yeast to use.

It's about the hydration.

You get the hydration right, you should be able to do it.

Now, it works best in a warm environment.

And you can't get hotter than the MasterChef kitchen,

considering all these stoves are on.

You think your bread will be cooked in time?

1,000,000%.

Obviously, you put more yeast than normal.

So do you think the yeast will disappear?

1,000,000%. No, you know, my house,

we're not allowed to run out of bread.

And if I ever run out of bread, I'm in a panic mode.

So I have to whip it up quickly,

'cause bread is a big staple in my home.

Whatever you're making, I hope you're on a roll.

30 minutes to go.

JEAN-CHRISTOPHE: Allez!

SARAH: Oh, gross.

My strategy today is to stand out.

I want to create a sandwich that is unique.

I'm going to be making my version of an egg and bacon sandwich.

So I've got maple smoky bacon, poached eggs,

a Vegemite beurre blanc,

an avocado cream,

but the catch is there's no bread.

Hi, Sarah.

I really wanted someone to use Vegemite.

And poppadoms?!

I don't know if I want to tell you what I'm doing.

Are you anti noodle and bread?

(ALL LAUGH)

I kind of am. Like, when I get a sandwich,

the first thing I do is take the lid off.

So... SOFIA: What are you making?

Um, so I'm kind of taking

all of the elements of the sandwiches that I like -

so bacon, eggs, Vegemite, avocado -

and making it, like, kind of deconstructed in a way.

The poppadom is the bread. It's the lid on top

and all of those beautiful flavours underneath.

So I've got.... Sarah.

There are some things in the world that should not be deconstructed,

and I think a sandwich might be one of them.

I'm sorry. I'm going to try and change your mind.

Try and change my mind?

Yeah. I think if you looked up the definition

of what a sandwich is...

It's got bread. And sauce.

I think it would be something between something else.

It doesn't have to be bread.

And I think what's going to happen here

is the debate might not even be about your flavours.

It might be - is this even a sandwich?

It's my kind of sandwich. It's a Sarah sandwich.

I think you... I think you're taking a very, very big risk.

What is your definition of a sandwich?

There needs to be two things of something with stuff inside.

That is exactly what I said.

Traditionally, I'd say two slices of bread,

but I would be happy with two slices of something.

It's Viral Week.

Every viral sandwich I've ever seen,

you're cutting through something that's just oozing everywhere.

I'm making a croque madame.

This is going to be epic.

Jamie. Hey, mate.

Wow, there's a lot going on here.

Uh, look, you wanted something that's going

to stop you in the tracks while you're scrolling.

I'm going to go super, super, like, ridiculous.

A bit of a twist on a croque madame.

Ohhh.... I knew it! I bloody knew it.

I'm gonna layer the meat with a little bit of bechamel

and some cheese in between,

and then pane it and then deep-fry it.

And that's going to go in between the bread

and then in there, in my bechamel,

I've also got a little bit of maple syrup.

And it's going to be sweet and salty and creamy and soft.

So when we bite into it,

all of the bechamel is just going to ooze out?

Yeah, that's the plan.

Well, it's a good plan.

I mean, you have a good plan. Yeah.

Make sure you finish on time. Oui, Chef.

OK. (LAUGHS)

Next thing is I have to start figuring out

how I'm going to construct this monstrosity.

So we've got the prosciutto laid over the ring mould,

layer of bechamel, ham,

Comte cheese, layer of bechamel, ham,

Comte cheese, layer of bechamel, ham.

More bechamel.

This is the morning after's favourite sandwich.

Then we've got to make sure that it crumbed properly,

otherwise it's going to explode in the fryer.

Heaps could go wrong, but if it works,

ching-ching, round two.

SARAH: Today is a white apron day.

I have done some wacky things in the kitchen before,

but I've never tried a Vegemite beurre blanc before.

Vegemite beurre blanc is loaded with all the things we love.

Vegemite, butter,

it's got some shallots, some vinegar,

but, uh, I'm going quite conceptual today.

I'm using poppadom as my bread,

and the judges are a bit worried that this is not a sandwich.

Sofia and Poh said that

a sandwich is something between something else.

So I feel like that's also subjective.

Guys, I love sandwiches!

Allez! Allez!

15 minutes to go!

Me, too! I love sandwiches!

Look the way they run. It's unbelievable.

Oh, I fully forgot what I came in here for.

(SIGHS)

AUDRA: So the roti John is in the oven cooking.

What I now have to do is just make a really fresh component.

So there'll be mint, coriander, yoghurt.

I've got a lot of smoky elements in it, which I'm really happy about.

So, yeah. Argh!

LAURA: I'm making a classic Fugazzi snack.

It is, like, probably the most sold thing on the menu.

Am I worried about my salami not getting crispy?

Uh, absolutely, yes.

THEO: I really wanted to get that sourdough crumb

on the outside of the eggplant, and that's what I've done.

I actually made my own breadcrumbs

out of the delicious bread we had

in the pantry today to crumb that eggplant in,

and that's such a point of difference.

It's almost like a mini-sandwich inside a sandwich.

ANDRE: So my caponata is done - nice and balanced.

I'm doing the classic Italian combination

put together in a sandwich.

Now you need cream.

My other filling today is a pecorino cream.

It consists of whipped ricotta, cream and lots of pecorino cheese.

And I need to bring it to temperature

and whip it really hard.

That takes a little bit of time, so I need to hustle.

Just working on my smoke...my pecorino cream.

Caponata is ready to go. Cooling down there. Uh...

Then it's onto construction phase.

There's only three spots in round two.

Five minutes to go!

(CHEERING AND APPLAUSE)

SNEZ: Oh, that bread looks amazing.

SAMIRA: My bread is ready.

I am so happy with the texture of my bread.

It's so fluffy and it's charred nicely as well.

Ah, I love bloody sandwiches.

I'm hoping it's to their liking.

So I'm amping up the spiciness in mine.

Everything assembled. Everything assembled. Here we go.

I managed to make bread.

I managed to make this roasted muhammara dip.

I really hope I am in that shot just to go that next step.

DECLAN: What are you doing, poached eggs? Yeah. Post eggs...eggs...

Poached egg sandwich. Poached... poached eggs.

I'm just going for it, here!

Plating up, I've gone for a thinner style of bread.

Going to have all that filling inside.

Beautiful.

I think it's going to be the perfect ratio.

Oh, yes.

I'm putting some of my pickles in the sandwich,

just to cut through that when you're eating it.

But then I'm also going to serve them up on the side.

The crisps are out of the oil.

They're looking salty, crispy delicious.

Hot honey's there.

Oh, I was like, "Where's my bloody mozzarella?"

Inspiration's, you know, the toastie.

So I'm definitely giving the judges a real sandwich.

I don't need the little herbs, do I?

(LAUGHS) Don't ask me, mate!

You're the one making a poppadom.

JAMIE: This is without doubt the most ridiculous thing

I think I've ever made in this kitchen.

I'm really happy with it, but I still need to fry these patties.

We need to double-crumb this

to make sure that when we fry it, it's going to hold together.

There's no way this works.

Otherwise, it's going to explode, and if it explodes,

no sandwich, no nice cut-through.

Got the double crumb on both patties.

Now, the moment of truth.

If these don't work, there is no dish.

There is no way this works.

It's bubbling really rapidly.

That means one of two things -

it's just a big change in temperature,

and it's actually frying nicely,

or they've exploded,

the bechamel is going everywhere,

and I'm just going to be chucking some ham

on some white bread,

like high school all over again.

JAMIE: If these don't work, there is no dish.

There is no way this works.

Once the bubbles have started to subside,

some of the steam's come off

and I start to see this beautiful crust

forming around my patties,

I know that this is going to work.

This is ridiculous.

There's no way this should work, but apparently it is.

(LAUGHS)

Yeah, boy!

Croque madame traditionally has a fried egg.

It's going to add an extra texture.

As you cut through it, you get the beautiful oozy yolk,

and you're just going

through soft layers of creamy, cheesy deliciousness.

Oh, my God.

Get ready! 10!

JUDGES: Nine, eight, seven, six,

five, four, three, two, one!

(CHEERING)

(LAURA SQUEALS AND LAUGHS)

Well, we set you the very fun task of creating the ultimate sambo

and, from what it looks like, everyone's gone for broke.

The first dish we'd like to taste belongs to Declan.

Wow, look at that. Whoa! The works.

SOFIA: Oh, my... Oh, mama!

Oh, you shouldn't have!

Well, this plate, what is it?

It's my version of a ham-cheese sandwich.

I've got a panko-crumbed, fried mozzarella, smoked ham.

Some of that pickle mixture.

Just drizzled some hot honey over it.

I'm into this. Yeah.

Declan, I love that you just went with classic ham and cheese

and then completely amped it up, made it your own.

Deep-frying mozzarella is such a good move

because you see this, you know, chunky sandwich,

and you think there's a schnitty in there and it's not.

It's melty, stretchy, delicious cheese.

What I like is the right ratio.

The generosity of your ham,

really combined with the softness and the crunchiness

of your...of your breadcrumbs and your crisps.

(CRUNCH!) They're very nice.

Well done.

Thank you.

This is one of those sandwiches where,

if you read it on the menu board, you'd order it,

then you'd eat it, and then you'd order it again.

Yeah. I would be getting ready, mate,

because you could be cooking in round two, Deckers!

Thank you.

Thank you, mate.

Next up, it's Andre.

Wow, look at that. SOFIA: Ah!

Oh, beautiful.

It's like a gondola. It is a gondola!

ANDRE: Today I've made Sicilian caponata

with a pecorino and ricotta cream,

smoked prosciutto and mortadella.

Lovely accent.

Smells delicious.

Andre...

Yes!

Yes, yes, yes, yes, yes.

For me, the thing that spiced this guy up was the cream.

It was so luxury.

And then you just get pounded by that caponata.

But this is the bee's knees.

Andre, I love the way you constructed that.

I think for me, one of the things

that people don't pay enough attention to

is, when you go to a sandwich shop, I want to see all the layers.

Yes. And I could see all of them.

Yeah.

Choice of bread is perfect.

It's just nice to see you do this style of cooking,

which is from your heart, as opposed to your head.

And I can taste it. Oh, yes.

Well done. Well done, Andre!

Audra, come on down.

What is going on here?

AUDRA; (CHUCKLES) OK, today I bring you roti John

It's a real Singapore staple with roast pork.

The genius was having bread that had crust all the way around it.

Yeah. Because all of that really juicy mixture

that just seeps down and down and down and down,

and it hits the crust, and the crust is like, "Nah,

"you're not getting through here, no way!"

Next up. Theo.

THEO: I made an eggplant melanzane.

Where it went wrong a little bit for me was the eggplant.

It was quite soggy on the bread underneath.

Yeah. Um, so I think just all the weight,

I would have put that on top.

LAURA: So, um, it's a mortadella, fried salami,

pecorino and pickled shallot sando.

Laura, um,

you've done an amazing job.

The mayo is perfect.

The salami, I think, is very crispy.

So, well done, Laura. You've nailed it.

Thank you. Thank you.

I loved it, so much so that I just asked the girls

if I could just undo my top button on my pants.

But you can't... Anyway, too much information.

Sarah.

SARAH: Oh, man.

SOFIA: Sarah, what have you made?

I have made a bacon and egg sandwich.

Uh-huh...

Where is it?

So it's sandwiched between the poppadom and the plate.

So do we eat the plate? Is the plate one of your two layers?

Yes, it is!

Good news and bad news.

Good news - it's absolutely delicious.

Bad news...

..that is not a sandwich!

That is not a sandwich.

And it's a shame, because what you have underneath,

your filling, is so good.

Delicious.

Not a sandwich. Sorry, Sarah. Oh, damn. That's alright.

Sarah! It was fun, though.

Hilarious.

The next dish we want to see is Samira.

(CHEERING AND APPLAUSE)

Oh, my God. SOFIA: Classic Samira.

Hello.

(WHISTLES)

Today I made a muhammara roasted beef sandwich.

Well, well, well.

To make bread like this in 45 minutes,

you are really, really brave.

So you think your bread

will be good enough with that short of time?

Oh, I definitely took a risk, but I do like to really push myself.

Samira...

..it is incredible.

Your bread is fantastic.

When you have a bite, it is just dynamic.

It is so delicious.

It's really soft and pillowy and charred in all the right places.

It was like such a good move to stick out from the pack.

Risky, risky, but I think you pulled it off.

(CHEERING) Thank you. Samira!

Jamie, come on down.

Whoa, what is that? Hello!

(LAUGHS)

My arteries just gave up.

Oh, yeah, yeah, yeah.

When we cut into it, what do you want us to see?

Beautiful, oozy egg yolk.

You should have a layer of prosciutto,

bechamel, Comte, ham.

My heart, my heart. And then prosciutto.

When you cut through it,

what you should have is a big smile on your face,

and, like, a whole lot of joy.

It's tall, it's proud.

And now we cross our fingers and we hope.

POH: Hang on. Let me just see where the egg is. OK, cool.

Show me. (LAUGHTER)

Oh, my goodness!

Oh, my God.

That is so over-the-top, I love it! Yeah.

There's some maple syrup in that bechamel as well,

make it nice and sweet.

Of course there is. Of course there is!

Jamie, you've got a huge smile on your face.

And you should, because this is brilliant!

Thank you.

And then just your execution on all of the elements.

Like, your bechamel, that deep-fry, the perfect golden egg.

It's exactly as it should be, and it's unapologetic.

In France, we would call it... (SPEAKS FRENCH)

First, it doesn't look a croque madame.

When you close your eyes,

it is exactly what croque madame should be.

And the bechamel is what makes it together.

And that little sweetness as an addition is very special.

You smiled the whole way through that cook.

You thought it was ridiculous,

but you had the technique and the nous to pull it off.

And as soon as we cut that open, mate,

I knew that was going to be a winner.

Thank you, Jamie! Well done, Jamie!

SOFIA: With only 45 minutes to whip up a superb sanger,

we were keen to see who would dominate the deli,

and there were more than a few contenders...

..but we were looking for a top three.

So, if I say your name, step forward.

The first sandwich through to round two was hot,

dirty and delicious.

Declan, well done.

Thank you.

Hot, dirty and delicious. Yes!

Next,

a classic, executed immaculately.

Andre, that was yours.

And lastly...

..the higher the croque madame, the closer to immunity.

Jamie, you're in!

(CHEERING AND APPLAUSE)

You three are cooking in round two.

Everyone else, head on up to the gantry.

Well done. Well done, everyone.

DECLAN: I'm into round two.

Battling the heat still from that chilli,

but bring it on.

Declan, Andre, Jamie...

..the three of you absolutely smashed that

with those deli sandos.

The question is, can you do it again with whatever's under there?

The first round was all about one viral dish.

This round is about an amalgamation of two.

ALANA: Cronuts?

But it all began back in 2013 with what's under here.

Cronuts?

Et voila! The legendary cronut.

(ALL EXCLAIM)

I know, I'm showing my age there, showing my age.

Love it! The old cro-y! The old cro-y.

Yeah, I've definitely had my fair share of cronuts.

Your croissant and your doughnut -

two classic dishes coming together as one.

This iconic combo was invented by Dominique Ansel

and it took the internet by storm.

We want you to create a mash-up

that has all the viral makings of this dish.

Nothing is off limits.

Think sushi tacos, cheeseburger spring rolls,

crepe brulee.

I have to say, one of my favourite things

about these dishes are the names.

So come up with a goodie.

You'll have 60 minutes.

LAURA AND ALANA: Oooooh!

SAMIRA: 60 minutes. LAURA: Spicy!

ALANA: Damn!

SOFIA: Are you ready?

(LAUGHS LOUDLY)

Your time starts now! ANDY: Come on!

It's not easy to win immunity in this competition.

And I'm up against two absolute veterans to the MasterChef kitchen.

But I spend a bit of time on my phone

looking at viral cooking videos and viral sensations.

That's my life. It's, um...

It's my passion, those kinds of things.

Come on, Deckers!

I've decided I'm going to collaborate

two of my favourite dishes -

a lobster roll and a chocky eclair.

So sometimes when I get a lobster roll,

the brioche is a bit too heavy.

So immediately I'm like, "Choux pastry".

I can add a bit of sweetness to it.

It's going to be fluffy, light in texture

and it can hold this lobster perfectly.

Choux is something I'm very familiar with,

but 60 minutes - time is of the essence today.

A bit nervous, but, um...

..can't say I've ever done this before, but I love it.

I know this viral mash-up

has to visually look appealing and have that grab.

I want to, like, use this head

and the bit of the tail in the theatre.

So I sort of serve it like a lobster.

Um, but, yeah, the choux will be cut in half,

split open with all that lobster filling on the inside.

I've never seen anything like this before,

but hopefully this is the next viral sensation.

SNEZ: Nice, Jamie.

TIM: Nice colours, Jamie.

I'm doing Korean fried chicken and tacos.

I really love cooking Korean,

and obviously I've shown in this kitchen already a couple of times

I like cooking masa and tacos and the like,

so I'm just going to try and hustle,

get as much flavour into all of the elements

that I'm making as possible.

I'm going to have a blue masa tortilla,

twice-fried Korean fried chicken,

and then we're essentially going to make a salsa,

but we're going to do it out of a homemade tomato kimchi.

And then we're also going to incorporate,

instead of black beans, we're going to use some edamame beans.

It's all about Korean flavours.

But this is going to look as Mexican as Mexican could be.

We want an immunity-worthy mash-up.

45 minutes to go. (APPLAUSE)

Yes, Declan!

Come on, Andre.

Thinking about the brief on this challenge,

I'm staying in the Italian field.

I'm a purist at heart, but I'm also a creative,

so I think I can mash a bunch of things together.

LAURA: What are you making, Andre?

Caprese salad. Nice.

ALANA: Are you actually?

With pasta?

Yeah, you'll see.

Andre. Yes, hello, hello.

Back on the horse. Back on the horse.

Back on the horse again today. OK, what are you making?

I reckon this challenge is made for you

because you are weird and wacky,

and you love some crazy combinations.

Yep. What are you gonna do?

I'm putting all the flavours of a summer Caprese salad...

Yeah. ..tomato and mozzarella and basil

into a ravioli dish.

Yeah. Right.

And while I'm at it,

I'm going to put a sweet custard as the filler into it.

Right.

Yeah. It's going to confuse a few of your senses.

So is it...? So is it...? Sweet-savoury.

It's... Oh, so it's something in between.

It's in between. No, I haven't made this dish before.

It's, um, coming up in my head as I go.

The only thing is that it's kind of hard to explain

to the judges what I'm doing here today.

You're mashing up three dishes. I am mashing up three dishes.

Pasta, salad and a sweet.

So we've asked you to combine two dishes and you're doing three.

So you're creating your own more difficult brief.

Classic Andre.

I really don't know if the judges are going to like this dish.

I don't even know if they're going to get it

because I'm still struggling to even understand.

(LAUGHS)

What am I doing here?

So this dish might seem confusing from the outside,

but in my wacky head it makes perfect sense.

To replicate a Caprese salad in this pasta dish,

I'm going to make a tomato consomme

to represent the flavours of the tomato

and a sweetened basil custard, which I'll stuff into a pasta.

Sweetened basil custard and pasta can work,

but it is about balance.

It really can work, I promise you, it can work!

(LAUGHS)

When you mash up 15 minutes with 15 minutes,

you have 30 minutes to go. ANDY: Yes!

JEANÐCHRISTOPHE: Yes!

(APPLAUSE)

Nice, Jamie.

Kimchi looks great. Tomato kimchi. Yeah, looks lovely.

Korean and Mexican flavours go together really well.

There's lots of similarities.

In place of a salsa fresca or pico de gallo

that you have on a Mexican taco,

I've made a tomato and onion kimchi.

Nice, Jamie.

The chicken needs to go into the fryer quickly

because I still have to fry it twice.

I need to get it cooked first time round,

start to develop that crunch on the outside

and then put it back down for the second fry,

which is going to add that extra element of crunch and crispiness.

That texture is what signifies Korean fried chicken.

When you bite through it,

you should be able to hear it next door.

Alright.

My choux are in the oven

now I need to start on cooking that lobster

and working on my mayo and the other elements to this dish.

I've got this lobster head that I've whacked in the oven as well.

And I just really want to hit that with heat hard

so I can scoop all that beautiful head butter out.

The way I'm cooking the rest of the lobster,

I'm cooking it in its own steam in the wok with a bunch of aromats.

Heaps of time.

It's perfectly cooked.

Scissors.

I kind of know that this is going to work

with the sweetness of the choux pastry.

If I pull this off,

this could be better than the original lobster roll.

A lobster roll eclair. Yeah.

Really pushing the boat out today.

Are you going to make a tower of them?

Oh, no, I'll croquembouche them!

No... (LAUGHS)

I'll save the croquembouche for later.

SOFIA: Andre, I hear you're mashing together three elements.

Have you got a nice, clear name for your dish?

Caprese dolce. Caprese dolce?

Yeah, it's a sweet tomato and basil salad.

I don't mind it. Do you know what?

I feel like that just became so much clearer in my head

based on the name. I was going to go with Cap-crazy... Oh, OK.

That's good, that's good, I like it. Oh, good.

Five minutes to go,

I've just got enough time to get this pasta cooked.

Come on. Where's this bowl?

I could have made it easier for myself

and done two dishes together.

But I've done three, because I think I can make it work

if I balance this dish correctly.

Mash it to smash it.

Three minutes to go! (CHEERING)

My tortilla is cooking,

needs to be a low dry pan,

we just want to toast it so we cook the masa,

but we don't want this to go crispy.

The dish tastes great.

That's delicious.

Everything works together.

The chicken is cooked perfectly.

Argh! No!

Drop a couple. I'll eat those later. Get it on the plate.

This is my first-ever time actually vying for immunity.

Hopefully, that flavour is enough to push it over the edge.

SNEZ: Ooh. Decky!

Oh, that's a good colour.

Beautiful. Time's almost up.

I get my eclairs out of the oven.

They're good. They've worked.

Now I've just got to piece this together.

I've got that beautiful lobster filling,

the lid dipped in that mayonnaise.

I'm topping it with fennel fronds, lime zest.

Then I'm using the lobster skeleton,

the head and the tail to add that theatre

of this viral grab dish.

I came up with the concept at the start of this challenge.

It was all about balance,

but I didn't make enough ravioli to actually taste it all together.

I'm happy with how it looks.

I've got my consomme in a jug

that I'm going to pour in front of the judges,

and then finish with a little bit of garnish.

Bring us a winning combo in 10...

ALL: Nine, eight, seven,

six, five, four, three,

two, one!

(CHEERING)

Very nice! I like you.

Good job, bro.

Good stuff.

In the second round of the battle for immunity,

we asked you to create a mash-up to remember.

First up, Declan.

POH: Oooh!

I see what you've done there.

What's your two things that you mashed up?

Um, so I've got chocolate eclairs and lobster rolls.

My Lobby-Lair, a lobster eclair.

Declan...

..that dish looks a million bucks.

And I actually really loved it.

Something about the lightness of that bass

and the airiness that really lets the seafood sing.

I think it might actually be a superior version of a lobster roll.

I thought that the eclair was a perfect vehicle

for the lobster

because you know in normal lobster rolls,

they tend to, like, ooze out.

And the fact that you've got this little hollow

in there was so perfect.

Thank you.

I really dug how, firstly, you treated the lobster

and you steamed it in all those aromats.

They come through.

Like, insanely generous amount of lobster in that roll as well.

The dill hummed throughout all of it.

Flavour-wise - 10 out of 10, brother. Well done.

(APPLAUSE)

Next one, Jamie.

Oh, here he is.

OK, I'll just...

What are the two dishes?

Korean fried chicken, tacos. Bam!

(LAUGHTER)

Uh, blue corn masa tortilla.

Um, some double-fried Korean fried chicken.

Nice and crispy. Little salsa fresca,

which is actually a tomato and onion kimchi.

And you've got a little guacamole,

which is actually edamame cream on the side.

Oh.

Jamie, can you smile, please?

Thank you. Because I'm going to give you a compliment.

Oh, beautiful.

You've done an excellent job in terms of flavours,

textures, colours and smell - unbelievable.

Your kimchi, I think, is superb.

And I can see the amount of pepper paste

you've managed to put in carefully.

Not just for the colours,

but you can see the colour behind

which is an explosion in your mouth.

That chicken there, it is sublime.

Look at that thing. It's so crunchy.

It's got that, like, slight waft of the chilli in there.

It's really well cooked as well.

The only thing I thought could have been better

is, like, tasting it and going, "Korea."

OK.

It was still like a little bit Mexican.

I think you really could have done, like,

a heap more kimchiness in there.

Have you hit the brief?

I think you've hit the brief,

but, like, you haven't danced down the wicket

and just hit it back over the bowler's head for six.

He would get that. Good mash-up.

I do. 100%.

Andre.

(APPLAUSE)

I came up with this concept at the start of the cook...

..a Caprese salad mashed into a pasta,

mashed into a sweet dish.

Didn't get to taste it. Don't even know if it balances.

Don't even know

if the judges are going to understand what the dish is.

Yeah, I'm worried. I'm... I'm worried.

SOFIA: Andre, what's your dish?

A caprese salad mashed into a pasta, mashed into a sweet...

This is a sweet basil custard in there.

So it's a dessert?

A bit of column A, column B.

I love the consomme and the basil all together.

It is so fresh, so beautiful.

It does sing of Caprese salad.

Then the filling - this is the clincher.

Like, how's he going to get the sweet basil filling,

which is wrapped in pasta,

to really hang around

and be mates with that caprese salad-style broth?

It's... It's really challenging me.

I can definitely see where you're going.

But for me, there's still like a bit of a barrier between the two.

I love the concept.

I love how challenging your food is.

Um, is it delicious? Yes.

Would I order it again?

Maybe.

(LAUGHS LOUDLY)

For me, I think a good mash-up makes me go, "A-ha!"

And with this, there's a bit of a question mark.

It's more of like a, "Huh?"

I think I would have liked you to have really doubled down

with something that has another desserty element to it.

Maybe there's some ricotta or some honey somewhere.

And, yeah, I just, I...

I think it has to be really obvious

for it to have been a complete success

and it is making me think,

but it's not totally obvious.

Thank you, Andre. Thank you.

I really enjoyed that tasting.

Thank you. (LAUGHS)

We sent you a monster of a challenge today.

All three of you brought us something very different...

..which made our decision really tricky.

The winner today brought us not only a flavoursome feed,

but had us completely sold on their concept.

And it had a fun name to boot.

Lobby-Lair for the win, Deckers!

(CHEERING)

It's not easy to win immunity in this competition,

but I've done it today.

My heart is racing.

I'm so chuffed and you're certainly going

to be seeing the Lobby-Lair in the future.

ANNOUNCER: Sunday night on MasterChef Australia...

Please give it up for Andy Cooks!

..with a combined following of over 10 million,

he's a bona fide viral superstar.

ANDY: Andy's he's here to demonstrate a trend.

JEAN-CHRISTOPHE: Oh, yes, yes!

Cheese, Louise!

Wow.

It's an elimination for the record books.

And next week...

..a brand-new challenge

brings a dash of MasterChef magic.

Captions by Red Bee Media