All language subtitles for MasterChef Australia - S18E05-Eng

AARON: Let's go again!
ALITA: Let's do it.

WOMAN: Oh!
Oh! OK.

Oh, my God.
What's going on?

Whose houses are these?
What the hell?

I see these four monitors.

There's, like,
four different kitchens.

OK, this is interesting.
Good luck, boys.

WOMAN: Is this
anybody's kitchen?

What's going on?
What is today's challenge?

Oh, look at the little dog!

I want that kitchen.
Yeah, that one's gorge.

I want that one, on the end.

Doesn't really give
too many clues.

No, not at all.

It's quite daunting,
the first elimination.

Yo.

I feel like I've made
so many strides already,

in the short amount of time
I've been here,

so I want to stay
as long as possible.

Where's the fireplace?
I'm nervous for the challenge.

You know?
Yeah.

Lots of flour. Dumplings.

(ALL EXCLAIM)

Morning.

GRACE: The frames start to play,
and it's Sofia's first.

Pretty.

It's like a window into her
home, which is really sweet.

ALL: Oh!

He's so tall!
Yeah!

I'm kind of expecting, like, a
dog to walk into the thing now.

I know.

Aw!
There we go.

Oh, my God.
This is a dog contest.

BELLA: It's Sofia
cooking with her partner.

It seems super sweet

and she seems so relaxed
in the kitchen.

Avocado smoked salmon,
poached eggs?

Yes, please.

Wait. Breakfast? Maybe?

Oh, no, I hate breakfast.

I love breakfast.

So, who's next?

Oh!

ANDY: Flatbreads, darling.

I got some broad beans, little
rocket kind of...and ricotta.

That'll go on the base.

Made, like, a...chilli oil.

Then I see Andy.
He's cooking for his wife.

Zucchini flowers.

That's not breakfast.

Do you stretch it
when it's on the paddle?

No.
Oh, so, that's the size?

Yeah, I made little ones.
Oh, cute!

Boy, that kitchen's mad.

Is the dog gonna move?
(LAUGHS)

Thank you!
ALL: Oh!

JEFF: Moon cakes...or something.

They look like little sweets.
Mochis?

It's ang ku kueh.

It's filled with mung beans
and steamed.

Oh!
A sweet treat.

Oh!
Oh, my God.

Aw!

I miss my dogs.
I miss my dog.

Yeah, I just thought
the same thing.

Imagine if JC has a dog as well.

Oh, my God. I'm ready.

Fire's on.
Oh!

Hey!

(SPEAKS FRENCH) Yeah?

Yes, please! Thank you.
OK, excellent.

Excellent. Pick some more bread.

Lovely tomato soup.

Yum. Tomato soup.

Hello. Are you alright?

Oh.

It looks like
such a nice family.

Oh!
(LAUGHTER)

EMILY: Absolutely loved
seeing them in their element

because it's a very different
side of the judges

we don't get to see.

Now I'm wondering,

"What is today's task
and what do you want from us?"

(CHEERING AND APPLAUSE)

Did you enjoy a little
sneaky peek into our homes?

Yes!
All the dogs!

You've just seen a window
into our homes.

So today's challenge -

we want to see a window
into yours.

We want to get to know you.

So what better way to do that

than create a dish that
represents who you are at home?

Your dish needs to be
full of personality,

and most importantly, heart,

because home
is where the heart is.

Today, of all days,
everything's on the line.

You are literally
coming to my house

and I'm going to
feed you some food.

So it's super personal.

You've got 75 minutes.

The pantry and garden,
they're both in play.

Oh!
Yes!

Make us whatever you want.

Just make us feel like
we're eating at your place.

Whoever cooks the bottom dish

will be
the first person going home.

Your 75 minutes start now!

Come on, everybody!

Do you know
where the scales are?

Whoa! Sorry.

Come on, guys,
it's your first 75-minute cook.

It will go
in the blink of an eye.

(CLATTERS)

We want to know
who you are at your home.

We can do this.

CASPER: Doing pasta, Vinnie?

Gnocchi.
Nice.

EMILY: We only just got here,

and it's already
our first elimination.

Whoa! The game is real.

It's a make or break,

and one person's
definitely gonna break.

Wok on.

Hopefully, it's not me.

I am making a beef noodle soup
with homemade rice noodles.

This is a dish that
I actually made for my family.

And then I went to Taiwan with
my partner for the first time,

and she fell in love
with this dish.

So I kind of made
my own rendition of it.

I cook this
at least once a month,

and that's because my partner
keeps on asking for it.

When you love someone,

you give them
a giant piece of meat.

(LAUGHS) Is that...is that PG?

Can I say that?

I'm having issues.

Oh, thank you so much.

There we are.
Thank you.

Before I get
the pressure cooker closed,

I need to make sure
I have enough aromatics

to penetrate the meat
and tenderise it.

That beef better be tender.

And that soup
better be friggin' delicious.

If not, my partner's gonna be
pretty angry at me.

Some good flavours over here.

When I think of food from home,

I immediately
go to comfort food.

As much as I love
serving sweets to my parents,

what they served me the most
was the savoury dishes.

Let's get me a duck.

I'm thinking duck because
growing up with my stepdad,

he would make
a lot of duck roast,

and my mum would then do
all the pancakes

and the herbal soups
on the side.

But I have to butcher
a whole duck.

To get this done in 75 minutes,
this is going to be a challenge.

GRACE: A little bit longer.

I am doing
what my family call Holy Cow.

So it's a piece of eye fillet
that we crust in sugar.

And then it's served with, like,
a chilli and garlic sauce.

I'm doing fries
to go alongside it today.

It's a bit legendary,

so I'm hoping to do it
some justice today.

The way the eye fillet's cooked
is a little bit unique,

so I'm hoping that it doesn't
freak them out too much.

Grace.
Hi!

How are you?
I'm great.

How are you?
What are you doing?

I am doing what my family calls
Holy Cow.

It's sort of steak and chips.

It is something
that your family enjoy the most?

This dish is like a symbol
of celebration in my family.

Happy New Year's, everyone!
Look how cute this is.

Nice.

And not even just my family.

It's become a symbol
of celebration throughout,

like, our whole
friendship group.

So what is the secret
with your steak?

So it's crusted in sugar

and you hit it on the barbecue
really hard.

And then it rests in seven
layers of foil for four hours.

We haven't got four hours,

which is why
I'm reverse searing it first.

Right.

I'm learning, honestly.
Good luck, yeah?

Ooh!

Jean-Christophe's
really concerned.

I think he's being kind.

So now I'm like, "Ugh."

But, um...
no, I need to back myself.

And I'm feeling good.
I'm feeling good.

Today, I'm making a potato curry
and a semolina halwa.

This dish just reminds me

of my home
and my ancestral cooking.

I'm making jollof rice
with chicken.

You make a kind of rough blend

with capsicum, tomato,
onion, garlic.

And then you cook the rice
in that.

The chicken,
I'm gonna oven-bake it.

Jollof rice
is what you would make

if you really wanted to show
someone you love them, really.

Sorry, there's a potato
behind you. Don't trip over it.

OK.

I'm cooking, today, a gnocchi

with a pork and 'nduja ragu.

This is absolutely something
I make for my loved ones.

And gnocchi is actually a really
good one to do with kids.

Which is pressure cooker?

Oh. Pressure cook.
(CHUCKLES)

Tell me what you're making.

I'm making
a vanilla-infused beef cheek.

Ooh! Exciting.
Yeah.

With a parsnip mash
and some asparagus.

I love it. I make it at home.

Whenever I go back to Canberra
and visit my family

and I make it for them.

It's a really good meal to have

for a little bit
of a celebration.

CASPER: Oh! Vinnie!

VINNIE: So I'm making gnocchi.

Gnocchi, you know, in our house,
is always a big staple.

Every night we go to my nonna's,
or big lunches,

there's always
a big bowl of gnocchi there.

(SPEAKS ITALIAN)

Growing up, it's always been
Italian cooking in my life.

Both sides of my family,
heavy on the Italian part

and heavy on the rustic,
I guess, too.

But when I like to cook at home,

I like to experiment
with a few different flavours.

Vinnie!
Andy.

What's cracking, mate?
I'm making gnocchi today.

Ooh, OK.

And it's
not just nonna's gnocchi.

Yeah?

So I've got a bit of beef
in there, osso buco beef bones

and stuff like that.

So I'm trying to make,
like, a bit of a ragu.

Yep.

And then I've got fresh tomatoes
as well.

So tinned tomatoes in there.
Fresh ones here.

Gonna mix it together.
Yum.

I also put a little
bit of gochujang.

Ooh!
A little wild card.

Spice it up a little bit,
you know?

What would the nonnas
say to that, my man?

Nonna wouldn't like that.

But, you know, when
you come to my house,

I like to change it up.

Have you ever served this
to Nonna?

No. She wouldn't...
she wouldn't like it.

And is that kind of the only
non-traditional thing...?

I'm gonna make,
like, a parmesan crema.

OK.

And maybe
a touch of yuzu in there.

Whoa!

That's what I like to cook.

I like to cook
a bit more experimental.

You like to experiment
with the classics.

Yeah.

You got gochujang...
(LAUGHS) Yeah.

..and yuzu...
Yep.

..in a gnocchi dish
with a black apron on.

Please make this work.
(LAUGHS) I will.

This is a bit risky to do
in elimination.

But if you're not going to show
them what you're made of now,

I feel like
they'll never get to see it.

There's a lot on the line,
everyone. First elimination.

You've only got
50 minutes to go!

I'm so pumped for this.

They're going to be
cooking something

that they're
so comfortable with.

'Cause this should be the one

that they love
to invite friends over

or cook for their loved one.

They should know this dish.

JEAN-CHRISTOPHE: Today, the
food is going to be incredible.

Yeah.

We're going to have
so many great dishes to taste.

POH: One of the dangers
of doing a comfortable cook

is if that dish
is very familiar to you,

sometimes you lose sight of

whether it's complex enough
to be in the competition.

Oh, that smells so good!

Does it smell alright?

I'm starting
to second-guess myself.

Oh, should I check my steak?
I mean, for God's sake.

So today I am gonna cook

what my family calls Holy Cow.

So, 45 minutes to go,
steaks come out of the oven.

I'm rolling it in sugar,

and I've chucked it
on this cast iron

that I've had on for pretty much
the whole cook,

so it's really, really,
really hot.

DOT: What is that?

I'm gonna set the smoke alarm...
Sorry, Dot.

That's full-on
going in your face.

Of course,
sugar going onto hot pan.

HUGE plume of smoke.

MAN: Something's burning.
Is that me or you?

Yeah, yeah.
This is what happens.

But usually you do it
on a barbecue outside,

so you're not, like,
gassing the room.

CASPER: Whoa! Far out.

Sorry. This is so full-on.

JEAN-CHRISTOPHE:
What is that smell?

Yeah, that smells...a bit burny.

This is...

You've come over at a time
that's gonna freak you out.

This is... I swear to you...

..this is what happens.
Is this part of your dish?

Yeah!

Wow.

Keep going, guys!

Alright. Calm down and balance
one sauce at a time.

My bench is very messy.

(GRACE COUGHS)

I've just covered one of
my eye fillet pieces in sugar.

That's why there's
so much smoke everywhere.

To be honest,
the burn is part of the flavour.

I'm aiming for a rare cook.

Rare, bordering on medium-rare.

You roll it in foil
and you leave it to rest.

I feel like
I've done something wrong,

but I know it's not wrong.

Like, it smelt normal,
it looked normal.

The little barbecue scraper
was as black as it always is.

Impossible to clean.

So, um,
I'm trying to back myself,

even though everyone's, like,
freaked out for some reason.

BELLA: To be here,
in the MasterChef kitchen,

I am blown away.

I want to be in this kitchen
so bad.

I'm not going home today.

I have so much more
to learn here.

Hey, Bella.
Hey!

How you going?
A bit stressed.

There's a bit going on.
There's a lot going on here.

What are you doing?
Assume a rough puff.

Yes.
Yes.

I'm feeling nervous because
I've never done a puff pastry

in this short of a time before.

What's the whole dish?

Um, a mille-feuille today.

Wow!

Yes, if I can pull it off...

If you can pull it off,

there's no way
you're going home.

What else have you got
going on?

Hazelnut praline mousseline
and a fennel Chantilly.

All in 75 minutes.
Yeah.

Why are you putting
so much pressure on yourself?

Um, because this means a lot to
me, and I don't want to go home.

You want to give it
your best shot.

Yeah.

Yeah, I really do.

MasterChef has been my dream
ever since I was nine years old.

Baking is my niche.

Any time there's a sweet
that's needed,

I'm always on stand-by.

My mousseline
is looking really good.

The rough puff comes
out of the blast freezer,

straight in the oven.

I crank the oven temperature up

to get it as brown
as fast as possible.

Make sure your dish
takes us to your home.

You have 30 minutes to go.

(SHOUTING AND APPLAUSE)

OK, that looks good.

Alita.
Hi.

Are we getting
some Latina flavours?

You're actually not.
OK.

I'm going very English today.
Tell me more.

So you're going to get
a deconstructed apple crumble

and get an Earl Grey
caramel ice-cream.

My family have
apple pie competitions.

OK.
Yeah.

So it's like
it's a serious thing,

so I really can't mess this up.

Gotta hope
that's enough filling.

Tell us, what are you cooking?

I'm going to make
a spanakopita stuffed manti,

with a charred tomato oil
and a yoghurt and dill dressing.

Are you in your element?
I am in my element.

Tell me what you're making.

I am making
my Sunday brunch for you.

Yeah?

Which is what I have grown up
eating in my home.

So it's potato curry.
Yes.

And on the side,
pumpkin chutney.

That's going to be infused

with a lot of spices
and jaggery.

So it's all vegetarian.
All vegetarian.

Well, you know what the stakes
are today, so go hard.

I will.
Good luck.

Thank you so much. Thank you.

You good, Miin?

Uh, yeah, I'm alright.
Should be getting there.

Rice is boiling. That's good.

ANDY: What is this one
that you're cooking today?

Today I'm cooking...
I am poaching.

OK.
So a spiced coconut chicken.

I'm gonna serve it
with some nasi ulam,

which is a herbed rice.

It is something you can't
really find in Melbourne.

Yep.

So it's something that
I'd have to cook myself

to be able to...
be able to enjoy it.

Oh, man.

If you can't find in Melbourne,

I am looking forward
to this one.

Multi-tasking at its finest.
It's on.

Home cooking at its best.
What can't you do?

Annabel, what is the plan?

I'm doing
a miso caramel banoffee pie.

Ooh-la-loo-la-loo!
Are you sure?

I am sure.

Why?
Miso?

Miso and caramel.
(WHISTLES)

So are you...comfortable
with that dish?

I am very comfortable.

Have you pleased many
of your family members?

Yeah. I've made this
plenty of times.

The only thing is,
I've never made it

without a recipe
in front of me.

What happen if the miso
overtake or overpower?

I'll make sure
that doesn't happen.

Smooth is fast
and fast is smooth.

We're just at home
cooking for ourselves.

Yeah, big-time.

Alright. So...

Today I am doing a little feast.

I love when people
come to my home

and I can just give them
all sorts of flavours.

We've got some prawns today.

I'm going to grill them.

Got some crostinis happening
with some prosciutto,

some whipped fetta,
and then we're gonna have

some crispy potatoes.

We live right at the water.

So I see the trawlers
go out every morning

and pretty much
always thinking of prawns.

So I had to do prawns today.
No brainer.

MAN: It seems like
the right amount of salt.

(SINGS) # Make it snow!

# Make it snow! #

A little hidden talent about me
is that I am a singer.

So I went to the Queensland
Conservatorium of Music

for jazz.

# So I'm here on MasterChef

# I've been waiting
my whole life. #

I absolutely love singing
and cooking at the same time.

It's what I do.

My food dream is to have
a small, intimate restaurant,

have live music.

I love feeding people

and I just love seeing
the look on people's faces

when they can enjoy the food
that you've created.

Main pressure points
will just be timing, I guess.

I've just got
a lot of things going on

and they all require
different times.

Oven needs to be
at different temperatures

for different things.

And then I'm going to also be
using the same oven as a grill

for the prawns.

Just put this in there.

I just need to make sure
I focus on everything.

I want to
stay in the competition

more than life itself.

It's what I've dreamed of
my whole life.

So I'm really not
wanting to go home today.

Nice!

What?!

Brah!

Oops.

Hi, Jackie.
Hi, Poh.

Tell me what you're making.

I'm gonna do
a Chinese shallot pancake

with a roasted duck breast
on top.

Oh, wow.
Yep.

That's ambitious.
Yeah.

So how do you want to
cook the duck?

I want to pan fry the skin
of the duck breast.

Roast it really nicely
through, very minimal seasoning,

'cause I will be
adding a lot of other

more Asian flavours and sauces
to it.

OK.
Yeah.

OK. So what for you are going to
be the pressure points today?

Absolutely the cook on the duck

and making sure I can get
all the elements done in time.

Of course,
today someone is going home,

so you want to make sure
you nail every element.

Yes. Absolutely.
Alright, good luck.

Thanks, Poh.

I am so crunched on time.

I have a lot to do, as always.

So I'm really trying
to get the shallots

for my pancakes chopped

as soon as I can.

Ooh.

Oh. OK.

And...I've cut my finger.

Yeah.
Is it from the knife?

Yeah.
Is it deep?

Ah, yeah.
That's OK.

I'll put another one around it
and give you a finger glove.

Alright?
Yeah, OK. Cool. Thanks.

The time is just ticking.

I've got to get
these shallot pancakes done.

I've got to get
the duck on the pan.

You must have cut it
pretty good, huh?

Yeah.

I'm definitely
really overwhelmed right now.

This feels like
I've made a huge mistake,

and it really could cost me.

CASPER: You alright, Jackie?
Just nicked yourself?

Yeah.

Oh, my God.

I think I'm OK for time.

I'm making ayam percik,

which is
a spiced coconut chicken.

My pickles are ready.

Chicken, I just gotta sear it

and get a nice char on it
and cook it through.

I poached it already,

so it's just finishing it now
on the grill.

OK, we're gonna get this...

..straight on.

Great.

Are you doing sweet, Annabel?
Yeah.

Nice.
Miso banoffee pie.

Oh, yum!

If anyone's, like, I don't know,
had a rough time

or if anyone's leaving at work,
then I'll bring this in.

BELINDA: 10 minutes to go
on the pressure cooker

for my vanilla-infused
beef cheek.

I've got the oil on
for my parsnip crisps.

Got the butter ready,
got my asparagus ready,

got my parsnip puree ready.

It's just...
we're waiting on that.

Black apron. We'll see. (LAUGHS)

VINNIE: I still need
to make my gnocchi.

Potato is taking a long time,
so...

And I'm just waiting for that
pressure cooker to finish

so I can actually
finish off my sauce.

I'm usually pretty quick
with making gnocchi.

I can do it in about 15 minutes.

Ah, need... Da-da-da-da-da.

So I got the beef going
in the pressure cooker

for my beef noodle soup.

Then basically
what I'm trying to do now

is make the rice noodles.

I need them to be perfect.

Alright, cool.

The sheet
looked absolutely fantastic.

Then basically I cut it up...

..and then I have
to quickly blanch them.

Hope.

It's time to check on the beef.

The beef ribs
are perfectly tender.

The meat is...
(KISSES) ..chef's kiss.

Looking down, that soup
looks beautiful on top.

Yes. Alright.

That oil looks
absolutely fantastic.

But I need to start seasoning
straightaway.

It needs to be bloody delicious
before I put it in the jug.

Oh! Oh, my gosh.

That was really stupid. (LAUGHS)

There's a lot of elements
going on

because I'm doing three dishes,
at the end of the day.

Potatoes are nice and crispy.

And I've got my crostini done.

I just wanted to try and put up
a few different things today.

Perhaps overachieved.
Who knows?

I've made a cold butter mix
for the prawns

with garlic, chilli and parsley.

That beautiful butter
will just seep through the flesh

and cook them deliciously.

ANDY: Pressure's on, guys!

You gotta be all said and done
in 10 minutes!

Let's go!

Jackie, how's that hand?
Is it alright?

Oh, yeah. It's throbbing.

This cut definitely
put me behind a bit in time.

I've finally got my chilli oil
and my hoisin sauce.

They taste great.

I've got my shallot pancake
ready to pan-fry.

I have a lot to do.

So, yeah, I got to hustle
a little bit.

Alright, we can do this.

ANDY: I'm a little worried.

Yep, me too.
There is eight minutes to go.

And the duck hasn't even
gone in the oven yet.

I don't want you to go home
on uncooked duck.

I crank the heat up

and I just hope that
it's going to cook through.

The rough puff comes out of
the oven for my mille-feuille.

It looks golden
all the way through.

I'm happy.

Now it's time
to assemble this mille-feuille.

I pipe on the hazelnut
and coffee mousseline.

And then
my fennel seed Chantilly.

OK, guys, five minutes to go!

Yummy!

My fries are ready

and my garlic chilli
prawn reduction sauce is ready.

Moment of the truth.

Oh!

Ho-ho!

I'm so happy
with the cook on it.

That is perfect!

This is like my dream meal.

So, yeah, I hope they love it.

Plate. I need a plate.

Quick, quick, quick, quick!

CASPER: It's looking so good,
guys. Keep going!

It's pretty real.

I get the prawns out
from under the grill

and...I think they look good.

Everyone's gotta move it!
One minute to go!

Come on!
Come on! Quick!

Lock in, guys. One minute!
Get plating up!

Pancake looks good, Jackie.

I've got
my shallot pancake done.

I'm gonna keep my duck
in the oven

until the last possible moment.

Come on. Make it epic!

30 seconds left!

Come on!
Whoo!

Hurry up!

Oh, my God.
I think I better get it out.

Let's bring it home!

Ten!

JUDGES: 9, 8,

7, 6, 5,

4, 3, 2, 1.

ANDY: That's it, everybody!

PAT: That looks incredible.

How did you do that
in that time?

What was I thinking?

This dish definitely represents
a dish from home

because it's something
that reminds me

of a particular special friend.

I think I've done myself
proud today.

I'm feeling relieved
that it's over.

Obviously still a bit nervy.

I don't know how it's going
to taste to the judges.

I think it tastes pretty good.

If I go home on a gnocchi dish,
my nonna would probably say,

"Maybe leave the gnocchi
to me now." (LAUGHS)

Are you alright?

What happened?

I didn't put the duck
on the plate.

Oh, my God! Jackie!

Time and the pressure
just really, really got to me.

Yeah.

I'm really worried.

I feel like this means

I could be the first person
to go home today.

Today we asked you
to take us into your homes

and cook us a dish
from your heart.

Sadly, the least impressive dish
will send its maker home.

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

..Bella!

BELLA: I cannot believe
that, in 75 minutes,

I have pulled off this dish

with all the components
on the plate.

It's a hazelnut and coffee
mousseline mille-feuille

with a fennel seed Chantilly
and a fennel and hazelnut tuile.

Oh...em...geeeeeeee.

How did you do that?

When you said
cook from the heart,

I had one person in mind -
my best friend, Amelie.

Um, she sadly passed away
six weeks ago.

Um, and she's
the reason I'm here.

She was so supportive
and encouraging

throughout the whole,
like, application process,

and she just wanted me
to be here so badly.

Um, our favourite thing to do
was go get pastries together.

So, the flavours in this
mille-feuille are inspired by

the last croissant
that we had together...

..um, which was like fennel
and, um, coffee and hazelnut.

POH: Bella, it takes
so much courage to come here

and tell such a moving story.

To produce something like this
with that much emotion

is really exceptional.

Should we dive in?

That flavour combination...

..is so special because
of the memory it comes from,

but it is so sophisticated -
it is beyond your years.

If you're pulling
stuff like this out

at this point
in the competition,

oh, like,
the world is your oyster.

Thank you. Thank you.

JEAN-CHRISTOPHE:
To do this so precisely,

in your position,
I'd be probably upset

and it will actually
affect my cooking.

But you didn't.

You plugged yourself in,
finished on time,

delivered this wonderful,
amazing dish.

SOFIA: The fennel
and the nuttiness,

you've got that beautiful salt

against the sweetness
in the praline.

Really good.

All of us standing up here
know what it's like

to want to tell
somebody you've lost

something that you're
really proud of,

and to see you stand up here
and do it with such composure

and, you know, pay such a
beautiful homage to your friend

is really something.

So you should be so proud,

and I'm sure
Amelie would be too.

Thank you. I know she is.

Everybody.

ANDY: Group hug! We're all in!

We're all in!
Unbelievable.

Oh, thank you.
Unbelievable.

Unbelievable.

Yay!

That was so amazing.
Bless you.

Whoo!

(OTHERS CHEER)

Wow.

So many wows.
She's so strong.

BELLA: And to have pulled off
this dish with Amelie in mind

is just so, so special.

I am so proud of myself.

Next up, we want to try
the dish from Vinnie.

(CHEERING)

Gnocchi?
Yep.

VINNIE: So, I've made a gnocchi
with a gochujang pomodoro sauce,

and then it's got
a parmesan yuzu crema.

Whoa. (LAUGHS)

ANDY: Yuzu and parmesan,
gochujang and ragu.

Mm-hm.
Man!

On a black apron day.

Um, yeah.

This dish is, like, a mixture

of what I've gotten
from my grandparents.

So you've got, like, gnocchi,
which are like...

..we call them maltagliati,
which is, like, 'wrongly cut'.

And there's, like,
a fresh tomato sauce,

which, like,
one of my nonnas makes,

and then my other nonna makes,
like, a slow-cooked sauce,

so I've done that too,
and I've kind of combined them.

But then,
when you come to my house,

I like to put
my own little spin on it.

Righto. I reckon we taste.

Vinnie, pretty fine line between
fusion and confusion, right?

Yep. Yep.

But I dug it.

I was so worried about this,

when you were like,
"Oh, yeah! Gochujang! Yuzu!"

All the gochujang does

is just give it a little bit of
an extra boost, which is smart,

because it's a 75-minute cook.

To get that sauce
really rich and velvety,

the gochujang
has done its thing.

Not once do I go, "Oh,
there's gochujang in there."

You've got the technique
all there.

Your sauce is so much zingier
than I was expecting.

This is a dish
that's warm and comforting.

I think you've delivered
a beautiful,

very humble, comfortable,
loving dish.

So, well done.
Thank you very much.

Thank you.

Alright, next, Olaolu.

OLAOLU: Jollof rice
with chicken, fried plantain

and coleslaw.

Yes, it's really bloody spicy,

but the flavours in there
are amazing.

(COUGHS)

Sorry, Andy.

There's only a couple of
times throughout the season

when I pre-call my wife

and tell her to chuck the
toilet paper in the freezer,

and this is one of them.

(LAUGHTER)

POH: Alyona.

ALYONA: Russian borscht.

I love a soup you can chew,
I love a borscht,

and I love your take
on your family recipe as well.

Pat.

PAT: Ribeye
with duck fat roast potatoes,

charred greens and
a cauliflower and cheese puree.

It's flat-out delicious, Pat.

You know how to
cook things properly.

You also know how
to season properly.

Thank you.
Lydia!

LYDIA:
Spanakopita-stuffed manti

on a yoghurt dill sauce
with a smoky tomato oil.

POH: The pasta work
is beautiful and fine.

You put just enough filling
in there so it's not too rich.

Unbelievable.

(APPLAUSE)
Thank you. Thank you.

OK. Next, Jackie.

JACKIE: My shallot pancake

is exactly how
I would make it at home,

my sauces taste good,
but I am really disappointed

that I didn't get the duck
on the plate.

I think this could be
the end for me today.

(WHISTLES)
Ooh-ooh-ooh-ooh-ooh-ooh.

My dish is a scallion pancake

with a chilli oil
and a hoisin sauce.

I had a duck breast,
which I pan seared,

but, um, yeah, I think...

..pretty early on, I just had
a bad cut in my finger,

and it just kind of
set me off all my timings.

So you had a duck breast cooked?
Yep.

And you did not have the chance

to put it on your plate
and serve it?

Yeah.
(WHISTLES)

Ooh-ooh-ooh-ooh-ooh-ooh.

Unfortunately, we can only taste
what is on your plate.

Everything that's on there
is delicious.

That's one of the nicest
scallion pancakes I've ever had.

It's got really nice,
crispy edges,

and I love the chew on it,

and then there's all these,
like, sort of layers,

where it's, like,
nice and flaky.

Your chilli crisp is, like...

Mate, you could put that
on absolutely anything.

I could only imagine
what it would be like

if that perfectly cooked
duck breast

was sitting, rosy and crispy,
off to the side.

I do really feel for you,

because this might be
your last cook in the kitchen.

Thanks, Jackie.
Thank you so much.

Good luck. Good luck.

Come here, my girl.

I did as much as I could
in that time,

but I'm still really worried.

Not being able to finish
the dish

that I really wanted to put up
for the judges today,

that's really gonna
put me at risk.

You're up next, Hannah.

HANNAH: Pork and 'nduja ragu
with gnocchi.

That ragu...
Yeah.

..just a tiny bit tougher
than I would have liked.

ANDY: Kanika!

KANIKA: Puri aloo. With that,
I've made a pumpkin chutney.

I've made it a little less spicy
for you, Andy.

Please do not tame it for me,

because I want it
to be the real deal.

'Cause it tastes
a little bit tame.

Yep.

JEAN-CHRISTOPHE: Belinda.

BELINDA: I've made
a vanilla-infused beef cheeks,

parsnip mash
and a parsnip crisp.

POH: I am struggling
with the vanilla.

Like, it's just such a heady
aroma to have with the beef.

OK, next up, we'd like to taste
a dish from Megs.

MEGS: It's me on three plates.

It's colourful, it's vibrant.

I would have loved
a bit more time.

Wouldn't everyone?

# Welcome to my house. #

But I'm proud.

Today, I've done the prawns
for you.

And we've got some potatoes
with creme fraiche and herb oil

and also a little crostini there
on a drunken crouton.

And then it's got some
beautiful Italian prosciutto,

raw peas, and a whipped fetta.

If we were to come
to Megs' place,

what is there just always there?

Probably the prawns,
I'd say, yeah,

living at the beach, for sure.

Let's go to Megs' house.

Megs, your prawns are uncooked.

Oh, yours are under.

Oh.

Megs, is it enough
on an elimination day

to toast the crostini,
whip some cheese on it

and then put
the prosciutto on it?

Potatoes were lovely.

But the prawn -

it's kind of the hero for me
on this plate of food,

and then you're just let down

because you can't
actually finish them.

There was five.

One of them should have been
for you, to test.

You did too much.

Your prawns -

that beautiful char that
I'm sure you were aiming for,

it's just hard to get when
you're grilling them in an oven.

Yeah.

Thanks, Megs.
Thank you, Megs.

Absolutely gutted.
I...I can't believe it.

It looked good on my bench.

I'm just really regretting not
just making one perfect dish.

Damn!

Alita. You're next.

My not so humble apple crumble.

And then a caramel
and Earl Grey ice-cream.

I love it.
Thank you.

Miin.

I've made ayam percik -
spiced coconut chicken -

with some herb rice -
nasi ulam -

pickled cucumber
and red onions on top.

ANDY: I would book a ticket to
Malaysia to just try that there.

That is an experience.

Thank you.

SOFIA: Annabelle.

Wow.
ANDY: Oh, OK.

I have made a miso banoffee pie.

The saltiness from that miso
is what makes this.

Holy moly.
Thank you.

Thank you so much.

Next dish we'd like to taste,

Emily.

(APPLAUSE)

EMILY: I gave it my all today,

and I'm just really hoping
that the judges can see

that this dish represents
my partner and our home.

What have you made?

This is my dish
'To My Mate, Shorty'.

So, it's this take
on beef noodle soup.

It's a play on words for tomato
and short ribs.

But also to my mate,
my partner, Demi,

'cause she's shorter than me.
(LAUGHTER)

I feel like the more you have
to explain it, you know...

I just like making dad jokes

'cause my dad
can't speak English,

so I gotta do it myself, so...

JEAN-CHRISTOPHE: Oh, my God,
look at that.

POH: Emily, this dish resonates
so hard with me -

like, how flavourful it is -

that I think I will crave it
for the rest of my life.

You know, when you have
a food memory.

It is stunning cooking.

For you to make all those
noodles, sheet by sheet,

and patiently cut them
as you were multi-tasking,

just...you're a gun.

Thank you.

SOFIA: And that broth
is so, so delicious.

It's got amazing flavour
and so much body,

but it's still really clear.

When you poured it, you could
see the little fat globules

just sitting on top.

Every one of those on the tongue

is just flavour,
flavour, flavour.

ANDY: It is so difficult to get
that dish done in 75 minutes.

The short rib is perfect.

The noodles, mate,

I've never seen anyone
try that technique in here,

let alone pull it off.

That is elite technique.

Is it my turn?
Yeah, go for it.

Turn around.
Oh!

I think that should be off.
You take it off. And this...

Yeah!
..bye-bye.

Thank you so much.

Damn. I'm ecstatic.

Really happy to be safe
for another day

because I feel as though they
were actually in my house

and just having a good meal
and a good yarn.

You're such a legend!

Thanks. Oh, my God!

OK, next up, Grace.

This tastes like home to me.

It's a long way to walk.

But because the judges
have expressed some concern,

I've started to think,
"Am I being weird?"

Is this something
that only my family likes?

I just really hope the judges
can keep an open mind.

So, Grace, what have you made?

I've made 'Holy Cow'.

The sauce is just
a prawn reduction

and the steak is cooked
in raw sugar.

Oh...

ANDY: Blackened steak.

I've never seen that
or heard of that before.

Sugar steak.
You guys are making me nervous.

That pickled my melon.

Everything, from the way
that you described it

to how it looked French,

there were Asian flavours
in there -

it was just like, "What the
bloody hell is happening here?"

But it was delicious.
Yes!

I was honing in on the steak

because when I saw
smoke blooming

to the top of the ceiling,

I was like,
"This cannot be good."

The steak is cooked beautifully.

It really is.
Like, beautifully.

And I'm surprised how much

that caramelisation of the sugar
on the outside

lifts the eye fillet.

Very delicious.

SOIFIA: It's funny because,
looking at it, I thought,

"Oh, Thai beef,"

with all the garnishes
on top of it.

But then, when I tasted it,
it was, like, quite French

and umami forward.

I dig the Holy Cow.
Great!

Holy Cow!

Yeah, bravo. Bravo, Grace.

I loved that.

Well done, Grace.
Thanks, girl.

Yay!

For your first elimination,
we asked you to make a dish

that gave us a glimpse of who
you are when you cook at home.

Two of you really
rose to the occasion.

Emily...

..that was elite technique.

Go and join Casper.

(CHEERING AND APPLAUSE)

Bella, that mille-feuille -
exceptional.

You can join the rest of 'em.

(CHEERING AND APPLAUSE)

Unfortunately,
the pressure of this elimination

got the better of
a couple of you today.

If I call your name,
please step forward.

Jackie...

..and...

..Megs.

Jackie...

..the duck was missing entirely.

Megs, the prawns, the star
of your dish, were inedible.

Ultimately, it came down to
what we could eat

and what we would eat again.

Which means, unfortunately,
you're going home...

..Megs.

It was a bad day today.
Yeah.

You really did just get unlucky
on those prawns.

Could have happened to anyone.

I'm absolutely gutted,
of course.

But I've taken so much.
I've learnt from everyone here.

So, I just really wanted
to thank you all.

It was everything I hoped
and a million times more.

Megs, we've absolutely loved
having you here

and we can't wait to see you
open that restaurant.

But for now, Megs,
it's time to say goodbye.

ANDY: Me first, Megs, come on.

It's not over
till the fat lady sings.

Exactly. Well done.

(APPLAUSE)

Definitely heartbroken that
I didn't get to stay longer.

I know I can cook prawns,

I know I can cook
lots of beautiful things.

I think the worst part is that
I didn't get to show them.

(APPLAUSE)

Extremely grateful.

This is a place
where dreams are made of

and I had that for a short time.

(SHOUTS) Give it up
for Megs, everybody!

(CHEERING)

ANNOUNCER: Tomorrow night...

(EXCLAMATIONS)

POH: We'll be using serial today
for the invention test.

(CHEERING)

ANNOUNCER: This MasterChef
classic challenge

could be...

It is pretty out there.

..a 'cereal' killer.

What on earth have I done?

The bottom five dishes

will face an elimination.

Feels like it's all going wrong.

What the heck?

So, it's crunch time.

I'm in a bit of strife.

Captions by Red Bee Media