All language subtitles for MasterChef Australia - S18E24-Eng

ANNOUNCER: Previously
on MasterChef Australia...

..we kicked off Nostalgia Week
with a bang.

Oh, my God, this is
unbelievable.

Let's do it!
Let's do it! Let's do it.

And the team relay challenge...

Oh, my God. This is wild.

..put everyone
through their paces.

It's just, like, going in
one ear, coming out the other.

Then...
You're playing for...

..an immunity pin!

..a blind taste test
of classic French cuisine...

JEAN-CHRISTOPHE: Incredible.
C'est tres, tres bon.

..won a pin for Vinnie.

(CHEERING)

But the heartstrings were
well and truly pulled...

..when we had to say goodbye
to Miin.

I wouldn't still be here
without Miin.

He'll be a best friend for life.

Tonight...

..are two mystery boxes
better than one?

ALL: Ooh!

Another day in the kitchen.
Ready, gang?

What is it at the front?
Oh, no!

AARON: Walking into the kitchen,

there's two mystery boxes up
front.

Wait. It's, like, different
colours as well.

One is more metallic
and the other one's

more typical of
what we usually have -

the wooden box.

And it does say "home"
on the side, actually.

And the other one says
"restaurant".

Very intriguing.

Morning, all.
ALL: Morning.

(LOUDER) Morning, all!
Morning!

Welcome to a brand-new week.

And, uh...

Nah, you're not seeing double.

We've got two mystery boxes
today.

This week is all about
perfect pairings.

Ah!

In the kitchen,

there are lots of things
that are just better together.

Think salt and pepper,
fish and chips,

knife and fork.

The culinary world,

it just wouldn't be the same
without it.

And the same goes for today's
pair of mystery boxes.

We have a home mystery box

and a restaurant mystery box.

ALYONA: Naturally gravitating
towards the restaurant box.

Because I love going to
restaurants.

Recreating the dishes.

Inside the home mystery box

are ingredients
that home cooks adore.

What you'll find in
the restaurant mystery box

are ingredients that will excite
your inner chef.

The good news is
the choice is yours.

Please stand in front of the box
that you'd like to cook with.

What have we got? What have
we got? What have we got?

I don't know which way
to go either!

Right now, I don't know
what to think.

I know I'm quite a home cook,

but I do love fancy ingredients
as well.

Alright, Petro, you can't
stand in the middle.

Yeah. Oh! I'm having such
a tough time with this.

I think the risk of choosing
the restaurant mystery box is

I might not know the ingredients
that are under there,

and I may have never
used them before.

You know, it's a little bit of
a gamble.

Come on, Petro,
what's it gonna be?

That's it, my man.

But I'm here to have fun.

Well, this is interesting.

It's a little uneven.

We have ten of you that have
gone for the home mystery box

and then six of you

who have gone for
the restaurant mystery box.

What if I was to tell you...
Are we gonna flip?

..that, today, we're looking
for two top dishes.

And we'll award a winner
to each mystery box.

(ALL EXCLAIM)

Does that change anyone's mind?

HANNAH: Yeah.
It does?

Yep. You're not looking
for a bottom dish.

But top from each box,

the odds are better
on this side now.

Yeah. Exactly.
Jump ship, can I?

So whoever wants to jump ship,
go for it now.

(LAUGHTER)

So it's a white apron day,

and I kind of want to be
challenged.

And maybe I won't even know
the ingredients,

but I'm like - what's the worst
thing that could happen?

Smart play, Hannah.

So now we've got nine
on the home mystery box

and seven
on the restaurant mystery box.

Both of these mystery boxes

contain fantastic ingredients,

but WE can't take credit
for them.

CONTESTANTS: Ohhh!

In a week of great pairings,

the dynamic duo that put
these two boxes together

are right up there.

One of them started out
as a home cook

and went on to open a couple
of very successful restaurants,

the other is his head chef
at one of those restaurants.

Direct from Peli's
on the Sunshine Coast,

please welcome MasterChef
superstar Chef Matt Sinclair

and Chef Dobbers!

(CHEERING)

Oh, I love that!

ANNABEL: That's sick.

Huge. Like, huge!

I've, like, followed these
blokes for years.

Matt Sinclair, I remember him
coming second on his season,

which would have been,
like, a decade ago.

And he's so talented.

And Dobber's food is, like,
so refined.

And, like, I've watched
his YouTube videos

where he puts the GoPro on
his head and does the cooking.

They are both so talented.

This is going to be a good day.

Matt, welcome back, mate.
Thank you. Thank you.

It's been a while since
you've been in the MC kitchen!

Mate, it's crazy. We were
talking about it the other day.

It's ten years
since I wore that apron.

Wow!

So, amazing to be able to
come back after a decade

and still get
the same feeling

walking through that door,
that's for sure.

What is that feeling, mate?
Oh, ho-ho!

My palms are sweaty!

It's all good feelings!
No joke, no joke!

I'm not even in trouble today.

And you brought a friend
with you?

I did, Chef Dobbers!
Welcome.

Hello, folks.

Tell us about Dobbers.
How'd you guys meet?

What's your origin story?

It's kind of like...

It's a bit of
a "slid into DMs" scenario.

Yeah, we pretty much struck up
a friendship.

I was admiring his point-of-view
cooking videos,

which really exploded.

Um, then he moved to
the Sunny Coast,

and that's just sort of
how the relationship

started to kick off.

And Peli's, mate, you guys
are working hand in hand there.

How's it going?
We are.

It's unbelievable
to have Dobbers on board.

He's really, you know,
stepped in and grabbed the reins

and doing some incredible things
there.

So, um, yeah,
the future is very exciting.

Nice.

SOFIA: Shall we see
what the boys have got for you?

CONTESTANTS: Yeah!

Fellas, you can lift
your lids...

..now!

CONTESTANTS: Whoa!

Prawns.

Sriracha.
Yes.

CONTESTANTS: Ohhhhh!

Duck.
That's black truffle.

And truffle.

Oh.
Radicchio.

OK. So, very, very identifiable
ingredients here.

Uh, we'll start at the front
here.

So a beautiful chicken Maryland,

uh, some beautiful tiger prawns,

silverbeet,

nice, beautiful wedge
of Jap pumpkin.

orange, instant coffee,

bit of spice, sriracha,
coriander...

Love it or hate it?
Love it.

Is there any haters?
Surely not. What?

Oh! Ho-ho-ho!

..Chardonnay,

and then we've got
a white onion,

and then, last but not least,
Parmesan.

JEAN-CHRISTOPHE: So,
Chef Dobbers, tell us.

Talk me through
your ingredients, please.

OK. We've got this beautiful
little black truffle.

Oh, my God. Stunning.

We have whole sardines.

Nugget of goat cheese
that was hiding.

Got this gorgeous
dry-aged duck breast.

Now, dry-ageing them,
they start to break down,

they start to lose moisture,

but what that does is
eases the cooking

and makes them more tender.

We've got some lovely
du Puy lentils,

a bit of tarragon.

Got a lovely little bottle of
Pedro Ximenez,

a lovely little sweet
fortified wine,

radicchio, kipfler potatoes,
figs.

And I'm going to save
the most interesting one

till the very end.

Now, this, here, not many people
have probably seen,

this is mustard fruits.

Uh, comes from northern Italy.

Now, mustard fruits
traditionally

is all the unripe fruit

that's left on the tree
at the end of the season.

They don't throw it away.
What they do is they pick it.

They then candy it
in a sugar syrup

with flavourings like mustard,
cinnamon, star-anise.

And so this is
a candied spicy pickled fruit.

A little bit goes a long way.

VINNIE: I'm looking at
the home box,

and, yeah, very much buyer's
remorse on this one.

JEAN-CHRISTOPHE: What a box,
huh?

That restaurant box
just looks so, so good.

It's just like
ten million times better.

If you have any regrets
of your choice of mystery box...

..too bad!

As with all mystery boxes,

you must use at least one of
these ingredients

from the box that you chose.

And don't forget, you've got

your under-bench pantry staples
as well.

We're giving you 75 minutes

to make us a delicious dish.

Together with Matt and Dobbers,

we'll select the best dish
from each box

to win immunity
from tomorrow's elimination.

Boys, you want to kick them off?

Ready?

Are we doing it together?
Oh, that's cute.

Let's do it.
BOTH: Three, two, one.

Your time starts now!

Gonna have you, you, you.

Dot!
Hello?

What are you doing?
Eating some cheese?

I don't know!

So I chose the home mystery box.

And, yeah, I think,
to be honest,

when I saw what was underneath
the restaurant one,

I was kind of devastated
I chose this one.

But I think that's just kind
of something

I'm gonna have to live with now
because it's too late.

I'm really happy with
the restaurant box today.

I haven't really used too much
of these.

Like, I've used figs a bit.

I haven't really used
black truffle.

I've cooked duck once or twice

and the fruits,
I've never seen before.

But they're flavours
that excite me.

Yeah, I am happy
with the home box.

Um, although those sardines,

they really belong on
the home cooked side.

Wow. I think this is
a MasterChef first.

Two mystery boxes!

Matty, let's start with you
first.

What do you think is the secret

to using your ingredients
most effectively?

On the surface, it does
look pretty straightforward.

But I guess, in that sense,
there's nowhere to hide.

And this will reveal everyone's
basic understanding of cooking.

Yeah.

Dobbers, what do you think is
the secret to your mystery box?

DOBBERS: There's a great margin
to really mess these up.

You know, if you try and put
five or six of these ingredients

all on one plate, it's going to
end up like a train wreck.

SOFIA: There really is a paradox
happening where you, Matt,

it's about standing out
with simpler ingredients.

And it's all about simplicity
with the ingredients

that are arguably more
complicated.

It's going to take
a little bit of skill

and a little bit of expertise.

The results they can get from
these ingredients,

like, hand over fist,
I'm not saying...

(LAUGHTER)

Hey, we'll see. We'll see.

It's very quickly turned into
a competition.

AARON: I want to be a chef.

So, today, I picked
the restaurant box.

And what better day
to push yourself

and see if you can utilise
restaurant ingredients

with both Matt and Dobbers
in this kitchen?

There's a lot of different
fruits in here, though.

Yeah, I know.

So I'm thinking

and I'm tasting everything
to see what I can do

and what I can use

and what flavour pairings
I can go with.

It's tasting a bit spicy.

It's, like, got that, um,

horseradishy sort of flavour
to it,

but it's coated by sugar
as well.

It's a bit like wasabi-esque.
Yeah.

I see the figs.

I see the duck.

Duck goes well with fruit.

So I'm thinking a beautifully
roasted piece

of duck breast glazed
with a mixture of mustard fruit,

and the Pedro Ximenez
with some caramelised fig,

because I feel as though
the sweetness of

the mustard fruit syrup goes
really nicely with the duck.

Might actually add a bit of
bitterness with the radicchio,

maybe, like, some sort of like,
sauce on the bottom as well.

Just something really simple,
delicious.

And, yeah, hopefully,
it all comes together.

PAT: Today, I chose
the homestyle box.

I just think it fits within
my style of cooking a bit more.

Um, I like to do kind of hearty,
homely cooking.

I think it gives a lot of
options and versatility.

So just trying to keep it simple
and do the simple really well.

ANDY: Hey, Pat.
Hey, guys. How are we going?

How are you doing?
Good, mate. How are you?

Good.
What's happening?

So I've deboned the thigh part
of the Maryland.

That's cool.

I'm going to stuff it
with some spinach and cheese.

I'm going to do
a roasted piece of pumpkin,

chicken jus
and an onion puree as well.

It's kind of like
homely flavours...

Yeah, very homely.

..with a bit of technique, like,
jotted it in there as well.

So, I love what you've got
going on.

It's all there.
Any coriander featuring?

Just some roots in there.

Hello! I can smell it!

Hang on a minute!
Coriander!

Just some aromatics.

I figure that's a good option
to get it into the jus.

So I'm learning to eat it.
Yep.

So I don't say no coriander
on my banh mi anymore.

So you know that...

Oh, no. That's a nice little
step.

That's the first step.
But, yeah, no, getting there.

Good man.
Pat, I'm loving it.

Good luck, mate.
Plenty of opportunity. Awesome.

Thanks, lads. Have a good one.

This week, I'm really wanting

to focus on restraining myself
a bit,

and I've been known to put
one or two too many elements

on a plate, especially
in a mystery box.

I've made my take on ice-cream
and jelly.

There is some balance there,
but then there's just too much.

Yeah.
You know, so...

You're a lot closer
than I thought you'd be,

but you're still a little bit
away.

No worries.

Restraint, restraint, restraint
is kind of my mantra for today.

So, I'm going to try and still
be creative with my ideas,

but, you know, control my urges

and make sure everything
that's on the plate is perfect.

You get what you get

and there's no time
to get upset.

60 minutes to go.

Hey, Grace.
Hello.

You had classic buyer's regret.

So I chose the home mystery box.

Having a little
bit of buyer's remorse.

Only because I love radicchio,
I love figs.

This is the sort of stuff
that's always in my pantry,

so I'm just gonna do
a prawn pasta.

Well, you don't have to
say it like that.

Prawn pastas can be incredible.
I hope so!

It's not "just" a prawn pasta.
Yeah. We'll see.

Hi, Poh!

How are we surviving without
the sour cream and the dill?

You know, I love the ingredients
in the restaurant box today.

Love the duck. Love the fig.

So I'm gonna make
a pureed lentils

with a duck breast.

I'm gonna make jus
with some figs.

And then I will also crisp up
some lentils

for a bit of a crunch element.

I don't know, Alyona, it sounds
like you could be up there

if you get it right.

Ooh! Thank you.
Good luck.

Vinnie.
Andy!

How are you?
How are you?

Good, good. How are you?
He's on top of the world.

He won this little thing
yesterday.

Oh, nice little bit of...
I did, I did, yes.

As soon as I saw that other box,

I looked down and I go,
"Am I an idiot?"

Yes!

I'm like, "I should have just
gone with that one

"and blown it out of the park."

But there's plenty of stuff
to do here.

I'm gonna make a chou farci,

and wrap layers of chicken
with some compound butter,

and I'm gonna wrap it
in some silverbeets

to keep it all enclosed.

OK.
Alright.

I'll see if I can make this look
restaurant-like.

Good luck.
Thank you.

Kipflers... Kip-flers.
That can go.

I chose the restaurant box today
because we're all home cooks,

myself included.

And so I'm really familiar
with home ingredients

and I'm really comfortable
cooking with them.

But I'm here to level up

and I'm here to learn
to cook like a chef.

And chefs use restaurant
ingredients.

Argh!

These things scare me.

These ingredients are not stuff

that I've really cooked
with before.

I mean, I've cooked with
potatoes.

So, I'm pretty intimidated.

I know I want to use the duck -

that is definitely going to be
the centre of my dish,

but I'm just staring
at that duck

and I'm like, "Dry-aged duck...

"I actually don't know
what to do."

I don't know
what to do with this duck!

Argh!

I have wanted to try
mustard fruits for ages.

What have we got in there?

Like, what different fruits
have we got?

So, there's pear.
That looks like a bit of melon.

I'll try the melon.
Fig.

How hard am I going, like...?
You should go for it.

So mustardy.
Yeah.

It's like someone's dipped it
in hot English.

MATT: You've got to have
a light touch with it.

She says, eating a whole pear.

It's a bit of a mind twister.
Oh, whoa!

Yeah, I'm roasting it
on the crown.

That's what they'd do
in a restaurant.

I've gone down
the restaurant route.

I want to make something
that is restaurant-worthy

with this dry-aged duck.

I reckon I'm going to roast
the breasts on the crown.

How are you?

I'm going to roast the duck
on the crown.

Good luck. Yeah? All of you.
Thank you, I need it.

I've heard about it, you know,

at these really fancy
Michelin star restaurants

all over the world.

So, it's still on the bone.

Roasting meat on the bone just
gives it so much more flavour.

It's a little trial and error
today.

I've never done it before.

It's quite technical,

but I'm watching
a lot of people around me,

you know, really locking in

and just, like, improving
exponentially.

And I'm thinking today
is the day to take a risk.

I'm very familiar with potatoes,

so I'm gonna do a truffle
and goat's cheese gratin

with the potatoes
and then make, like,

just a zingy fresh salad
with some of the figs

and the radicchio
and then the mustard fruits,

I might turn into a vinaigrette.

I have no idea how long this
duck is going to take.

I have a look at it
and just sort of gauge.

I'm like, "It's not too big,"
and I'm just gonna keep

taking it out
and temperature-checking it.

A little bit more creme.

Today, I've have chosen
the home box

and I am making a sweet roti.

Sweet roti is a big part of
some South-East Asian cultures.

I've eaten sweet roti
in Thailand before,

and it's one of
my favourite snacks to get.

And it is all about using
that flaky, buttery pastry

and then filling it
with caramel, condensed milk,

with coconut, with a lot
of tropical flavours.

Just a little bit more...
(FRENCH PRONUNCIATION) ..orange.

So, without access to
a lot of those ingredients,

I want to do something
a little bit different.

Jackie.
Hi.

Pretty obvious what direction
you're going. Sweet, I feel!

So I'm gonna make a sweet roti
today

and make a caramel
with your sriracha

and an orange ice-cream.

I'm loving where this is going.
Alright!

Have you made much roti before?

Um, a couple times.
A couple times?

But not sweet.
OK.

How many do you go through
a day?

Ho-ho-ho. I think we're up to
well over half a million.

So...
(LAUGHTER)

Alright!
So...

Have you ever done
a sweet one or just...?

No, no, just, like, supplying
the savoury is enough.

If you can pull this off,

like, there's no reason why
that can't be the top...

Bring this home. Good luck.
I like it. I like it.

Thanks, Andy. Thanks, Matt.

Matt definitely knows his rotis.

That makes me nervous.

OK, no pressure.

But the sweet roti is obviously
a little bit different from

what Matt usually makes,

so, hopefully,
I can bring this together

and really surprise the judges.

They like it, Jackie.
Alright! Let's get it done.

Keep up the momentum.
45 minutes to go.

I stayed in my lane today,
and I picked the home box.

And I'm just making
a deconstructed spanakopita

and prawns.

I'm using the restaurant box
today,

so I'm doing roast duck
with the mustard fruit glaze

with some blitzed up
lentils on the outside.

So I went for the home mystery
box.

You know, my cooking is a bit
more rustic than restaurant,

so I'm gonna make
an olive oil ice-cream sandwich

with an orange curd.

So from the home mystery box,
I'm going to feature the orange,

that's like my star today.

So I chose the home mystery box.

And, today, I'm doing
a crispy skin chicken.

I want to do a prawn-head oil.

I saw this guy and I thought -
beurre blanc's on with orange.

I want to do some kind
of crispy pumpkin,

maybe deep-fried.

And we'll kind of see
where we end up.

I've got a few ideas,

but, uh, we're gonna have to
actually execute today.

Exciting times. Exciting.

Whoa-ho, Hannah, look at that.

Oh, yeah!

That's sick.

I'm happy with
the restaurant box today.

I'm happy I switched over.

Don't see a lot of truffles
in Esperance.

Don't even get
the kipfler potatoes

in Esperance, really, I think.

At this point, I don't know
if my dish is savoury or sweet,

just because I want to play
with truffle.

So I'm making a truffle tart
with tarragon potato,

goat's cheese mousse,

figs that have been poached
in a reduction of Pedro Ximenez.

And to top it all off,

I think I've got this awesome
duck here.

Maybe I should do some
crispy duck skin.

I'm hoping that
my truffle flavour

comes through in the crust.

These are not the flavours
I'd normally make

with creme pat and figs.

That would be an easy option.

Today, I'm just like,

"Ah, let's just try, see if
I can balance this thing."

There's always a risk

when you don't have
a clear direction to go.

But it's really nice
to be at a point

in the MasterChef kitchen
where I'm comfortable enough

to just have a bit of fun
and wing it

and just kind of let go of
the fear of failing

if that happens today.

It smells like duck in here.

Yeah, it does.
That's the only smell.

I chose the restaurant mystery
box set by Chef Dobbers.

And I'm looking around
the kitchen,

and I can see a lot of people
using the dry-aged duck.

So I've decided to separate
myself and do a dessert.

Desserts aren't really my forte,
so, yeah,

it is a little bit
nerve-racking,

but it is exciting.

Petro.
Hello.

Meet Chef Dobbers.
Hi.

Pleasure to meet you.
How are you?

Good and you?
Nice to meet you. I'm so good.

OK. Tell us what you're making
today.

I'm going a bit off brand
for me.

I'm making a fig tarte Tatin
with a goat's cheese ice-cream.

Wow!
Wow. This is great.

And I'm thinking of making
a tarragon oil as well.

How's the pastry? Like, have
you done a rough puff or...?

Yeah.
Rough puff.

Yeah. I've got one more,
uh, fold to do,

and then it'll be pretty much
ready.

How many turns have you done?
Probably at least six by now.

Six?
Yeah, at least six.

Just think about it. OK?

I'm just going to tell you,
if you just keep laminating it,

right, you're kind of squashing
all that butter

into the pastry so it mixes.

So just think about that.

I understand what you're saying.
Yeah, yeah.

Otherwise you lose
the butter layers.

Perhaps.
OK.

Good luck.

Yeah.
OK.

(LAUGHS) Thank you.

A great tarte Tatin should have

a beautiful puff pastry.

I have made it before,
but I'm no rough puff expert,

so I've just got my fingers
crossed

that I haven't over laminated
this dough.

I'm a bit worried
about his pastry.

I think he's laminated it
too many times.

Oh, well, time will tell.
Yeah, yeah.

Hustle, guys! 30 minutes to go.

I don't understand
where the time goes.

What the heck, people?

SOFIA: A lot of good smells.
A lot of people cooking.

What's going on out there, guys?

Jackie's roti sounded
pretty sick.

MATT: Yeah.

So she's doing a sweet roti.
Yeah.

Orange ice-cream,
sriracha caramel.

OK.
Nice. Nice.

Pat up the front here.
Yeah.

I think that's a really good,
clear concept.

Maryland boned out, stuffed
with silverbeet and Parmesan.

He's got a beautiful
chicken sauce there.

POH: Simple. That sounds good.

My eyes are on Petro.

He's making a fig tarte Tatin.

I really like the sound of this.

And not to downgrade everything,

but everyone here is doing duck,

and it's nice to see
something different.

Aaron.
Chef. How are you?

How are you?
I'm good, thank you.

Are you pleased you are choosing
the restaurant mystery box?

Oh, 100%. It's like just seeing,
you know... Yeah.

Like, chefs in the kitchen
and, you know, follow that path,

and that's what I want to do.

So I'm very happy
that I chose this mystery box.

So, tell me, what is your dish?

I'm making a roasted duck breast
on the crown.

Caramelised figs
and roasted radicchio.

OK, so you've cooked your duck
well in advance.

I can see that.
Yes.

Do you think that was
a good move?

I think so, yeah.

'Cause it gives it time to rest
and actually cook evenly

all the way through.

So I've given it plenty of time
to rest on the crown there.

Um, I've got potatoes on the go,

so I'm thinking of editing.

I'm looking forward
to taste your food.

Thanks, Chef.
Thank you.

All the best.
Thank you, Chef.

I'm really trying to think like
a chef

and feel like it just needs
a carb element.

So I'm thinking of duck frites.

And then season them and finish
them with the truffles.

I hope I can get one of
the top dishes today.

It's always a...
It's always risky.

And, you know, with everyone
having the same ingredients,

it's hard to see
where you're going to land.

But, you know, I can only hope
and pray.

For my stuffed chicken Maryland,

it's definitely the type of
cooking that I like to present.

I do love home-style cooking.

So, yeah, I'm pretty comfortable
at the moment

in getting everything done.

Oh, that's so good.

The strengths of the dish
are known flavours.

Literally pumpkin, chicken,
onion on a plate with a sauce.

And I've been known to put one
or two too many elements

on a plate,
especially in a mystery box.

So I'm trying to pare it back
a bit.

Just getting this pumpkin in
to roast nice and slowly.

I've got my onion puree
nearly caramelised

to the point I want it.

Just getting
my sauce reduced down

to a good intensity of flavour.

And chicken - I'm really happy
with how it rolled.

It is just in the oven
at the moment, roasting away.

I want that leg beautiful
and crispy

and fall off the bone

and the thigh nice and juicy
with that spinach filling.

Grab the chicken out of the oven
and it's looking really good.

I'm happy with how the cook
on it is coming along,

but I really want to get
that chicken fried off.

It's just to get
that really golden colour.

So it is a very basic dish
but hopefully it's enough.

For my deconstructed
spanakopita,

I'm going to fry this pastry.

For my prawn pasta,
my sauce is nice.

I'm using the prawn shell
to bulk up the sauce,

um, the beautiful prawn meat
as well.

I'm hoping to really celebrate
the prawns today.

(SQUEALS)

So, at the moment,
what's happening is

I've got my stuffed silverbeets.

I've got my pumpkin
in the oven, that's roasting.

I've got my chicken
that I'm frying off,

and I've also got
my silverbeet leaves

that I am steaming in here.

I'm gonna use them to wrap
layers of chicken

and the butter
to keep it all enclosed.

We are giving away
two immunities today.

15 minutes to go!

We've got 15 minutes to go,

and I'm just throwing together
my salad.

I'm playing around with the figs
with some fresh or some cooked.

My gratin is bubbling away
in the oven,

but I'm watching my duck
like a hawk.

Yeah, nice. It's fine.

A lot is riding on this duck
and I can't mess it up.

I've got a timer set
for three minutes.

Timer goes off. I get it out.

I temp-check it,
I glaze it, I put it back in,

and we're just rinse and repeat,
rinse and repeat.

Oh! 52. It's going to come up.
I'm just gonna rest it

and hopefully it comes up
to perfect temp.

I'm really happy with the colour
of the skin.

My only concern, I guess,
is just

whether it's cooked perfectly
inside.

I've never done this before,

so I just don't really know
what I'm looking for.

I'm just praying that residual
heat doesn't overcook the meat.

What's its temperature?

It's now... I've taken it out,
and it's risen up to 60.

OK.

Alright. I'm gonna start
rolling this out.

The sriracha caramel is done.

I need to get
the orange ice-cream out.

Yummy.

Tasting the ice-cream now
that it's set, I am loving it.

It's so creamy, it is sweet,

but it's also a little bit zesty
as well.

And I know the sriracha has a
little bit of sweetness as well,

so you get the sweetness first,

but then you get the heat
at the end.

I'm currently on the rotis

just trying to get these
cooking.

To make the roti,

it has to be super, super thin

and pressure's definitely on
to get these right

because Matt definitely
knows his rotis.

I get the first one on the pan,

and I'm just really hoping

that the layers get
puffy and crunchy.

I turn over and...

..it's looking really good.

It's getting nice and golden,
so it's such a relief.

What have we got?

SOFIA: Ten minutes to go!

Ten minutes to go,

and I've got my goat cheese
ice-cream

and my tarragon oil ready to go.

But my tarte Tatin still isn't
cooked.

Cook away! Cook away!

Oh, ho-ho,
I love my tarte tatin!

I'm absolutely crazy about
tarte Tatin...

..so make sure you do it well.
Fingers crossed!

I thought this should have been
cooked through,

like, five minutes ago.

So I am feeling stressed

because this is
the main element of my dish.

Come on, brown!

And I think the added pressure
of Jean-Christophe being

so excited for this dessert,

yeah, it's really tough
to watch.

But I never like to back down,
so I crank up the oven

and I'm just gonna leave it
as long as I can.

For my truffle and potato tart,

I've got my truffle tart
cooling down,

and I'm kind of pulling elements
and putting them aside,

ready to construct my tart.

Hannah...
Hello.

You are the only one
that jumped ship

into the restaurant mystery box.
I totally jumped ship!

So tell us what you're making.

It's a wide open.
So I'm just like, heh!

(LAUGHTER)

I'm gonna try and balance out
a goat's cheese tart.

Yeah.

I've got some potatoes,
goat's cheese mousse, figs.

I've got some duck-skin crisping
in the oven as well.

And I've got
a truffle tart base.

Ooh, nice!
I've never used truffle before.

Wow!

Yeah. I don't often get truffles
in Esperance.

Did you just say Esperance?
Yeah.

That's my hometown.
No way!

Wow!
That's wicked.

That is a tiny, small world.
Yeah.

Are we representing here?
Oh, look, I'm still here.

So that's a good sign, right?

Absolutely.
It is a good sign.

So, this dish, is this
a sweet or a savoury dish?

It's sort of savoury-sweet,
a little bit, I don't know.

Yeah. Just keep that in mind.

Keep it simple.

It's a lot to do
to make it perfect.

OK.
So this could be a disaster.

Dobbers has just questioned
my tart,

whether it's sweet or savoury.

And, to be honest,

I actually haven't really
decided myself yet.

I'm getting a little bit worried

because by the time it hits
the plate,

it could end up just being
really confusing

and I could be in trouble.

Everybody! Move your arse!
You've got five minutes.

I'm actually feeling,
for the first time in a while,

quite good for my crispy skin
chicken thigh

with a beurre blanc.

I think the chicken is crispy,

it's tender, it's juicy.

The chips are, like, knockout.

I'm just tasting
my orange sauce.

I mean, personally,
I really like it.

I think it's delicious.
I hope the judges do.

Come on. For my pureed lentils
with a duck breast,

it all came together in the end,
surprisingly.

I've managed to make my puree,

the crisp element with lentils,
I caramelised the radicchio.

The duck looks amazing.

Yeah, I think I'm happy with it.

I'm really happy with this.

The crispy lentils,
I'm really, really happy with

that crunch on the outside
and the flavour of them, too.

And the duck for me is cooked
pretty perfectly.

It's like nice and rosy pink.

So now I'm just going to figure
out how I want to plate it.

Who wants that elusive immunity?

You've only got three minutes
to go!

That looks beautiful.

OK, let's stack you up.

That looks good.
Pretty dang crisp.

It's time to assemble my tart,

and I've made the call to just
go for it.

I know this is a weird mix
of sweet and savoury flavours,

but I hope when
the judges taste it,

they get sweetness of the fig

with the creaminess of
the goat's cheese mousse,

earthiness from
the tarragon potatoes

and the truffle pastry,

and then the saltiness
from the crispy duck skin.

I don't hate it.

Tasting it together,
I think it could work.

I just hope I've got
the right balance.

I don't hate it.

Keep pushing. Two minutes to go.
Yeah!

ANDY: Couple of the crowns
look good.

Oh, look at that lacquered up!

Whose is that?
ANNABEL: Mine.

You were pretty quick
to claim that.

Are you proud of it or what?

I will be once I cut into it
and see that it's cooked well.

What's your internal temp?

It's 60. After a rest.

OK.

It's time to carve this duck.

I'm cutting into it.

And part of the meat's grey.

Those parts are over.

But as I keep cutting down

the thicker part of
the breast...

Oh, I think it's over.

Ah...

I don't actually know, eh?

There is no time left.

I need to get this duck
on the plate,

so I just need to choose out
the best pieces.

I get my potato gratin
out of the oven,

and it looks so good and brown,

and I'm pretty sure
it should be cooked inside.

It was in that oven
for legitimately ever.

And my salad's beautiful
and zingy and fresh,

and the little flecks of the
tarragon in it are so pretty.

Oh, yum.
I want it to look beautiful.

And I just hope
that my duck's OK.

I'm really happy with the cook
on the duck.

It's perfectly edge-to-edge pink

and the skin is crispy.

I have a vision of
how I want it to sit.

I've got the duck breast
just cut down the middle,

one showing how perfectly
it's cooked,

and the other one just having
the skin showing,

so it's nice and crisp.

Have the sauce on as well,

just at the bottom,
just to bring it all together.

Yeah. Looking down at my dish,

I'm really happy
with how I've plated it.

I'm just really hoping that,
you know,

when they take that bite,
it's just full of flavour.

One minute to go!

I am so happy.

Everything's cooked
how I wanted it

for my stuffed chicken
Maryland

with roast pumpkin.

My onion puree is looking great

and my pumpkin's roasted up
beautifully.

It's really tender.

My chicken's really nice
and golden brown

and my sauce tastes like
a beautiful rich chicken gravy

with lots of depth
and umami saltiness.

I've shown some really good
technique

making a great sauce, de-boning
the chicken and stuffing it.

Way more restrained
than I've been in the past,

so I'm hoping that everything
tastes as good as it looks.

30 seconds!

I can't wait any longer
to get this tart out.

It's actually browned
pretty nicely on top,

so it's time to flip it over.

Damn.

I am so disappointed.

A great tarte Tatin should have
a beautiful puff pastry,

and I've got no idea
what's gone wrong here,

but it just doesn't look right.

Ten...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one.

That's it, everybody!

Nice work!

Oh!
Well done.

I'm not happy. I had it in
with plenty of time.

And my base is...

..the undercarriage of my pastry
is cooked.

So, yeah, I don't understand.
I don't know why.

Well, a bit of a doozy
this morning!

You had two mystery boxes
to choose from.

We are looking to give immunity
to one cook with Matt's box

and one cook with Dobber's box.

Let's see how you went.

First dish we'd like to taste
belongs to...

..Pat.

Walking up to the judges,
there's always nerves.

Seeing all the other dishes
today, they look so incredible.

It definitely makes me nervous
looking at my dish.

It's such a simplistic dish.

I'm hoping I haven't gone
too far backwards

and just made it way too simple.

Pat, tell me,
what have you made?

Um, so I've made a deboned
Maryland

and stuffed it with
the silverbeet and Parmesan...

..some roast pumpkin,
onion puree and a chicken jus.

MATT: Ooh! Plenty of it.
Hell, yeah.

Everything there is beautiful.

Like, no joke. That's like
an incredible elevated roast.

I love the pumpkin like that.

You know, when
it just sort of hits

that peak sweet mushiness

where it doesn't need
to be a puree.

It's just a really
well-roasted piece of pumpkin.

Everything that you put on there
was so well executed,

beautifully cooked chicken.

Like, it's just so more-ish.

When we're dealing with
home ingredients,

it's OK to go
with familiar flavour profiles

that we all know and love.

There's nostalgia in that.

The sauce - the texture,
the flavour, the amount -

absolutely perfect.

Beautifully rich-flavoured
but also nice and light.

Phenomenal.

I thought,

"What's the keys to success

"with the home ingredients
mystery box?"

And I feel like it was treating
everything quite simply,

but then give it a little flex.

And that's exactly
what you've done

by showing the technique
behind de-boning that thigh

and really beautifully
stuffing it

with the silverbeet
and the Parmesan.

And this type of food is

where you need to be right now
in the competition.

That is magnificent.

And you're like blase, like,

"I've done this,
I've done that."

I will be jumping up
and down if I was you.

This is just remarkable.

Great job.
Well done, mate.

Thanks, guys.

Well done.

Next one we want to try is...

..Petro!

Looking down at my dish,

this is not the way I thought
my tarte Tatin would look.

Oh, God. That's a long walk.

I know the flavours are there,
but the look of it isn't right.

And it doesn't look like
a restaurant dish.

And I've picked
the restaurant box,

so, yeah, I'm a little bit
embarrassed taking this up.

Petro...

..what did you make?

Well, I attempted to make
a tarte Tatin with figs.

Uh...

Yeah, there's
no sugar coating it.

Um...

..yeah.

I attempted to make
a tarte Tatin with figs.

Um...

..yeah, there's
no sugar coating it.

Um...

Yeah.

Alright.

Let's finish it. Yeah?
Thank you.

No offence,
it looked like trash,

but it absolutely did not taste
like trash.

The figs were cooked.
They weren't mushy.

The goat's cheese ice-cream,
delicious.

The only issue
is just your finishing,

so you should pat yourself
on the back.

Petro, this has surprised me.

The pastry is perfect.
It's still crunchy.

I can taste the caramelisation
of the pastry.

It's really well done.

There's still some sort of
lovely gooeyness

from that caramel on the edges.

I really liked it.

What is wrong is nothing.

It's just the step by step

to understand how tarte Tatin
is done.

Just keep thinking the same way.

You were really, really trying
and very willing.

And I think that has value.

So just keep on going.

Thank you so much, guys.
Thank you.

That's the most surprising
tasting yet. It's like...

I'm shocked how much the judges
loved my dish

and I think details,
especially in desserts,

where absolutely everything
has to be executed perfectly

and with the correct technique,

I think is what I'm going
to take out of today's cook.

Good job.
Thanks, Casper.

Next up, it's Jackie.

I think I made a dish that
they probably weren't expecting

to see come from the mystery box
today.

Yes!
Why not?

Get it in there.
It's there.

It is quite funky,

but I hope when the judges
eat my dish,

they get this really crisp,
buttery roti.

They get the freshness
and the sweetness

of the orange ice-cream...

Here she comes!
It's coming! It's coming!

..balanced with
some of that chilli caramel

and some of the saltiness
from the chicken-skin crumb.

So I hope I've executed enough
to get me immunity.

Jackie, what have you made?

Today, I've made a sweet roti,

which I'm serving with
a sriracha caramel,

an orange ice-cream,

and some chicken-skin crumb.

Matt, did you think
we were going to get

something like this
from your box?

No, absolutely not.

Well, let's do it.
Get into it.

(PLATES RATTLE)

ALL: Whoa!
He's keen!

I got excited.
Whoa, Nelly!

(LAUGHTER)

Easy there, cowboy.

It eats exactly how it looks
like. It's just a lot of fun.

It was inviting.

The roti is flaky,
ice-cream beautiful.

Definitely a truckload
of orange in there

balanced out the sweetness.

Even the addition
of the caramel,

adding the heat in there
curbs that as well.

It's exactly what
I expected it to be and more.

Nice. Thanks.

That is
an unbelievable dessert.

Thanks.

The chicken skin,

it adds this beautiful,
deep savoury, salty umami.

And then the sriracha caramel,

you've put the perfect amount
in there,

so it's got
this slight, slight funk

and that's sort of
the intrigue, I think,

that makes you want
to dive back into the dish.

All I can say is that's
absolutely red-hot.

Never in a million years
would I have thought

to do something like that.

Never would I go to a restaurant
and order something like that.

So to taste something
like this,

it's just completely blown me
out of the water.

Fantastic work.
Well done.

(APPLAUSE)

Next up, we've got Luke.

LUKE: I've done chicken thigh
with an orange beurre blanc

and some crispy pumpkin.

Your little pumpkin crisps,
lovely.

And the sharpness on your sauce
is great.

ANDY: Grace!
GRACE: I made prawn pasta.

POH: Perfectly good dish.

My prawns were perfectly cooked

and the pasta work
is very fine.

Thank you.
(APPLAUSE)

Lydia!

LYDIA: Just like a fried pastry

with a spinach and ricotta
filling

and some prawns.

DOBBERS: If the pastry
wasn't as fried,

it was more of a traditional
spanakopita pastry,

this could have
been something truly special.

Dot.

DOT: We have a larb salad,
so Thai flavours.

SOFIA: Whether you're talking
about a larb or a chicken salad,

there are always layers
of flavour

and that freshness is
what's missing from your dish.

Vinnie!

VINNIE: So I've made
a stuffed silverbeet...

..with chicken, pumpkin puree
and a compound butter.

I know it can be tough
when you lift the lid

and you go, "Oh, man,
I don't know what to do,

"so I'm just
going to do elements."

But whatever elements you do,

they need to kind of
have clarity in the end.

And I just don't think
this one has.

Thank you.
Thank you very much.

(APPLAUSE)

OK, next one.

Hannah, please.

I'm walking my dish up
and I'm thinking,

"I don't know if
this is sweet or savoury."

This is a little bit weird.
It could go either way.

Um...

(LAUGHS) I don't know.

OK, Hannah, tell us,
what is your dish?

Today I made you

a goat's cheese mousse tart

with figs, duck skin,
and tarragon potatoes.

To be honest,
when I was cooking,

I was just pulling out elements
that I thought might work.

I didn't even know if I was
going to sway sweet or savoury.

Um... I was just tasting
as I went.

Shall we have a look at it?

Go for it.
See what's inside.

See what's inside.

DOBBERS: Doesn't look too bad.
No.

My reaction when I tasted it
was, "I don't hate it."

(LAUGHS)
JEAN-CHRISTOPHE: I love it.

Um, yeah. I'm intrigued.
Very intrigued.

It felt like this was
in the crossroads.

It could have either been
sweet or savoury.

In my opinion,

if the potato wasn't there and
the chicken skin wasn't there,

you could have said this is
a fig and goat cheese tart.

It's a sweet.
Yeah.

There was enough sweetness
from the figs

which would have been
able to carry that.

The fact the potato
and the duck skin was there

just made everything
a bit confusing.

SOFIA: Hannah, I can just
imagine being served this

in your home as dessert

and being like,
"Did I just have a roast?"

Because that's the last flavour
that I get.

I feel like I've eaten
duck and potatoes,

so, you know, you're getting
those roasty flavours,

but the initial taste is
that sweetness of the fig.

But to quote you...

I don't hate it.

(LAUGHS) Meh.

Do you have
any mystery box regret

because you were kind of...?
You started in Matt's box

and then jumped to
the dark side.

No regrets, no regrets
jumping over.

I got to play with truffle
and I got to like, you know,

when you've got
the white apron on

and we're not going for bottoms,
we're going for tops.

I think that's the day
that you take a risk.

"I participated
in a race" ribbon today.

(ALL LAUGH)

You get the participation medal
for sure.

As much as this is
a little confusing,

I think it's
a huge step forward.

Yeah.
Yeah, there's tweaks,

but they're very minor tweaks

and you've got to keep
doing that.

I feel like you are on the rise

with the conception
of the dishes

and the execution of them.

Just keep working at it.
Keep working at it.

You'll get there.
Cool. Thank you, guys.

I'll take my little ribbon.
Always.

It was better
than I thought it would be.

Next dish we'd like to
taste is Aaron's.

AARON: Looking down at my dish,

I'm really happy
with how the dish turned out.

I'm very happy with the
ingredients I got to use today.

Ooh, hello, hello.

Wow.

I do believe this dish
is restaurant worthy.

And bringing this dish
up to the judges,

especially to
Matt and Chef Dobbers,

people that I want
to be one day,

I'm hoping it shows that I can
be a great chef one day.

What have you made us?

Dry-aged duck on the crown.

Caramelised figs,

potatoes and radicchio.

I think the display
of simple technique

done really well
is why this dish is so good.

I love that you roasted the duck
on the crown.

I feel like you get that flavour
of roasting it on the crown

throughout both those pieces
of duck breast,

which was really nice.

I understand that you understand

that the radicchio just needed
to be treated simply.

You know, giving it
a little bit of colour

and just having that there

just to pull everything back
and tie everything together,

that's the smarts
that I'm really loving

that you're getting now.

The ingredients were that good,

that you needed to treat
them simply,

and you were destined
to put a great dish up.

And that's exactly
what you've done.

Yeah, I think it's
a great effort, the whole lot.

Thought it was just about to
turn the corner

and be too sweet.

Then I had some radicchio
and it just went bang

and it all balanced it out
perfectly.

This is fantastic.

There's two words that come to
mind - simplicity and restraint.

It's all well and good
to have all these steps

leading up to
what's going to make the dish.

But when the dish
comes onto the plate

and it just looks like
a simple dish

with a roasted duck breast,

some vegetable garnishes

and a nice sauce
and everything tastes nice,

that's like ten out of ten.

So you should be very proud.

Fantastic work.
Thank you.

What was clear and lovely

is the way you've glazed
the duck, that technique -

you took time and love -

and it was remarkable.

And the addition of the fig

corresponded with the dish,
was just perfect

because it goes with
the sweetness of your sauce.

You are going somewhere.

Good luck, Aaron, and thank you!

Next dish we would like to try
belongs to Jack.

I made a prawn tortellini

with a prawn-infused soubise.

Pasta work - fantastic.

And equally very well balanced

with the prawns
and the chicken.

Appreciate it.

Olaolu!
An olive oil ice-cream sandwich

with an orange curd.

POH: Your orange curd, I think,

is one of the nicest
I've had in this kitchen.

It is like a butter

and you've packed
so much zest into it.

Just enough salt
and not too sweet.

And for me it's just
enough olive oil.

You're next, Casper.

I've done a roast duck
with grilled figs

and pickled radicchio.

DOBBERS: You have,
without a doubt,

pulled the duck off.

Cooked well, the glaze...

What you've done
with the lentils,

that you toast them off
on the outside of the duck,

I've never seen that before.

Such a beautiful,
unique, original idea.

Thank you.
Emily.

I made a pan-seared
aged duck breast,

caramelised figs
and radicchio pickle

and duck-fat potato crisps.

The way you took the supreme
of the duck away as a magret

and cook it straight
on the skin very slowly,

and it demonstrates you've done
a very good job.

Thank you so much, guys.
Thank you so much.

Can't wait to taste your dish,
Alyona.

So I made a pan-seared
duck breast

with lentil puree,

charred radicchio,

figs

and butter sauce.

Beautifully cooked duck.

I think it's been
my favourite one so far

and I love the sweetness
of the sauce.

It's got just enough
of that sherry

and it's enough acidity there
as well.

It's very balanced.

Alrighty, the next dish
we would like to taste

belongs to Annabel.

I'm so nervous right now.

The duck is the star
of the show today,

and I am so worried
that I've overcooked this duck.

Annabel.

Top dish gets immunity
from tomorrow's elimination,

and everybody who's put up duck
today has, like, nailed it.

So I'm just hoping
it's cooked perfectly.

So what have you made for us?

I have made a duck breast

that I cooked on the crown...

..with a potato gratin.

And then a radicchio
and fig salad.

Let's do it.
Go for it.

Annabel...

..duck me!

(ALL LAUGH)

Good cooking!

ANNABEL: That's so good.
Seriously good cooking.

That duck breast, it is juicy

and so tender and supple.

I couldn't believe how my teeth
were gliding through it

as I took every bite.

Amazing work on
that lacquered finish.

It added that extra stickiness

which you wouldn't have
gotten otherwise.

Loved the radicchio salad
with that tarragon in there.

Just that little bit of anise,

just was such
a wonderful little accent

against
the fattiness of the duck.

This is phenomenal.

When I talk about restraint and
when I talk about simplicity,

it's a beautifully roasted
piece of meat.

It's a tasty salad
and it's a delicious potato.

Potato gratin is one
of the simplest things to cook.

When it's done well, it matches

any level of super-fine
or high-end cuisine ever.

You should be super proud.
Thank you.

It's fantastic.
Thank you.

It is fantastic.
(CHEERING AND APPLAUSE)

Lucky you're a nurse,
'cause I reckon

he just broke
about four bones in his hand.

(LAUGHTER)

Well done.
Thanks, guys, thank you.

She's such a legend.
Let's go!

MATT: Honestly, all in all,

at this stage
of the competition,

incredible effort.

DOBBERS: It's so good to see,

in this early stage
of the competition,

just the sheer creativity

that some of you guys
are coming up with.

So all I can say is
go with your gut,

do what you know,
do what you feel.

And the possibilities
of greatness are endless.

Hands together
for Peli's powerhouse duo

Matt Sinclair and Dobbers!

(CHEERING AND APPLAUSE)

SOFIA: Now, the top dish
from each box

will be immune
from tomorrow's elimination.

First the restaurant box.

The two standouts were...

Aaron...

..you showed great technique
with the duck

and made each ingredient shine.

It was a fantastic dish.
Well done.

Thank you.

And...

..Annabel.

Your duck
was roasted perfectly.

And combined with
that truffle potato gratin,

we just couldn't get enough.

In fact,
it was dish of the day.

Congratulations, Annabel!
(CHEERING AND APPLAUSE)

Annabel, finally got your spot
up on that gantry, eh?

It feels good.
Feels good?

I've been chasing this feeling.
Nice.

Don't let it be the last.
Yeah, hope not.

Now, to the home mystery box.

Pat, mate, your stuffed chicken
Maryland, it was delicious.

It showed great technique

but, most importantly,

great restraint.

Jackie.

Your sweet roti dish,

it was surprising
and perfectly crafted.

Loved that sriracha caramel,

smooth ice-cream
and the flaky roti.

The top dish...

..from the home mystery box
is...

Pat! Congratulations!
(CHEERING AND APPLAUSE)

Yeah, buddy!

PAT: I can't believe
my simple dish

came out on top.

In my head I was worried
it was too simple

and the judges
were kind of like,

"This is exactly what we want."

So it's given me a bit of
a level to go towards.

So happy with everything
that's happened.

JEAN-CHRISTOPHE: Pat
and Annabel, congratulations.

You two will be safe
up on the gantry tomorrow.

For the rest of you,

tomorrow is elimination.

So go and get some rest
and we'll see you then.

(EXCITED CHATTER)

NARRATOR: Tomorrow night,
compare the pairs.

LYDIA: They're
very, very different.

So any of those combos is
a risk today in a black apron.

Which of these classic
flavour combinations

will save them
from elimination?

I feel like this one's
like on the edge.

Ooh.
What's going on here?

I don't even know the name
of the dish,

let alone how to cook it.

If I screw up, I'm going home.

Captions by Red Bee Media