All language subtitles for MasterChef Australia - S18E25-Eng

PETRO: We're back.
GRACE: We're back!

Hey, there's stuff up front.
Oh, yeah.

Yeah.

I'm walking into the kitchen,

seeing some little pedestals.

What is that?
What is that?

I see some ingredients.

Knowing this week is pairs week,
I'm imagining

that there's some
flavour pairings on there.

Pairs of things?
There's the pairs.

GRACE: Flavour pairings.
There's the pairs.

So, I can't quite see
what they are at the start.

And then, you walk in,
and you kind of start to clock

what the ingredients are.

Orange and fennel.
Maple.

Is that maple and bacon?
Ooh.

OLAOLU: Pineapple, coconut.

LUKE: Honey and soy,
chilli and lime.

ANNABEL: Oh, sick!

They're good ones.

Good morning.
CONTESTANTS: Good morning.

ANDY: How are we?
We're good.

It's a new day
and another elimination cook

in the MasterChef kitchen.

They come around quick.

The group is getting smaller
and smaller.

And unfortunately, another one
of you will be heading home.

But you've got to look

at the positive side
of wearing black.

Every day in this kitchen,

you learn something new.

You get stronger,
more resilient,

and you're building skills

that will turn you into the new
superstars of food.

And it's perfect pairs week.

We've got a cute little pair
up there, already safe.

(LAUGHTER)

Annabel and Pat,

stunning work on yesterday's
mystery box.

Thank you.

Alright, guys,
onto today's challenge.

You'll see these plinths,
they look like yin and yang.

And that's because today is all
about classic flavour pairs...

..combos that go together
so well

you can't deny that they were
made for each other.

We've got honey, soy,

chilli and lime,

pineapple and coconut,

orange and fennel

and maple and bacon.

Five classic flavour pairs.

But like yin and yang,
using these flavours together,

it's a matter of finding
that perfect balance.

That's the challenge.

LYDIA: All these ingredients,

I understand
why they go well together,

but they're not always easy
to balance out the flavours

because they're very,
very different.

So, any of those combos
is a risk today

in a black apron.

Today, you need to choose one

of those classic pairs...

..and make it the hero
of your dish.

Sweet or savoury.

It's totally up to you.

You can shop
from the fantastic pantry,

use the garden,

and build the dish
however you like.

But remember...

..your chosen pair need
to shine.

The cook who give us
the least impressive dish today

will be going home.

You will have 60 minutes
on the clock.

So good luck.

Find that yin and yang
in these classic flavour pairs.

Good luck. Get that energy up
because your time...

..starts now!
Go!

(CHEERING AND APPLAUSE)

Alright.
GRACE: I've got the kingfish.

Sort of.

Chicken stock.

EMILY: Red chilli.

We have to hero one
of the perfect pairings.

And I love spice,

and I love a little bit
of sourness,

so I'm definitely gonna go
for the chilli, lime.

And I think I'm a bit
of a risk-taker

on black-apron days.

So, in my head, I'm like,

"Let's push it a little,
and let's try something fun."

PAT: Yes, Emily.
Oh, look at that beef.

CASPER: We are needing
to champion

these perfect pairings.

And the orange and fennel
is jumping out at me

as a flavour combination

that I've played with
a little bit in the past.

Fennel is not typical
in desserts,

but I think these flavours can
be used in a really unique way

in a dessert.

GRACE: Where's the fennel?
Right there.
Oh, yeah.

Just cream cheese there,
just in case.

Classic challenge today
featuring classic pairs.

Jean-Christophe, when you think
of a classic pair,

what do you think of?
Well, for me, it's my wife.

Ping!
Don't do it!

Michelle, ma belle.

Oh, so you and your wife
are the perfect pair?

Perfect pair.
Well, what do you think?

It's been 20 years!

(LAUGHS)

Three kids.
OK, yeah.

You got one?

Yeah, look, I want
to say 'Pohfia',

but I'll take it down
a different route,

and I'll say Thelma and Louise.
Oh, yes. Yes.

Thelma and Louise.
It's got to be.

Michael Jordan
and Scottie Pippen. Come on!

Oh! Basketball. Basketball.

How about Kylie Minogue
and Jason Donovan?

Am I showing my age?
Yes.

(LAUGHS)
Ah. I remember that time.

Oh, that was a close one.

But you know what?
I just realised

it's elimination day today.

It's only 60 minutes, you know?
Yes.

Yeah, this is it.
They're probably very used

to that 75-minute cook...
Yeah.

..and that could be the trap -

trying to do too much
in a 60-minute cook.

That 15 minutes is huge.

I also think they really
think about the brief

because for the first time
in ages,

we've actually used
the word 'hero',

so we want to taste
both things distinctively.

We have to.
Yeah, we have to.

Today, more than ever,
the stakes are high.

Someone is going home.

Just focus on choosing
the right pair,

and try to balance them
together.

Oh-oh-oh!

PAT: Nice, Petro.

GRACE: Ugh!

ANNABEL: Yes! Kingfish!
Oh, look at that fish!

Incredible.
Good idea, girl.

You got this, Gracie.

I am doing fennel and orange,

and I'm gonna do
a pan-fried kingfish.

I love orange and fennel.

It's definitely
the flavour combination

I'm the most familiar with.

And today, the judges
are looking for a perfectly

balanced use of these classic
flavour combinations.

I think it's not going
to be enough

to just have some orange and
have some fennel on the plate.

So, with the fish, I'm gonna do

a fennel remoulade
and an orange oil.

Yum.

So, a remoulade is basically

a tartare sauce, and it's
a little bit more acidic.

So, to balance that,
I want my orange oil

to bring sort of, like,
a warming fatty flavour

to the acidic remoulade.

Oh, already on to her oil.

Right now, I'm just infusing
the orange oil

with lots of orange peel.

She's motoring.

But I also want
to grab some lemon leaves...

..and I'm gonna grab
some Desert Lime, as well,

just to bring a little bit
of, like...

..the green sort of floral
flavour into my orange oil...

..because I think it will
sort of ground the acidity

of the remoulade.

I'm feeling really good.
I've got my game face on today.

So, I am...

Yeah, I feel
like I'm in the zone.

Something smells good.

Yum.

Oh, the bacon getting me going.

Smells good, Lydia.

LYDIA: Let's do
the filling first.

One pairing to feature
in a dish.

Loving it.
I'm loving the idea of that.

But I should have had breakfast
'cause I'm definitely

eyeing off that bacon, thinking,

"Oh, I'd like to crispy you up
and eat you."

Come on, bacon, crisp up.

I'm picking
bacon and maple today.

Who doesn't like bacon,
and who doesn't like it

dosed in a little bit
of sweetness?

I've got an idea
based on a Greek sweet dish,

but it's not normally done
with these ingredients.

Dear Lord.

So...

..it is a bit of a risk.

Hi, Lydia.
Hi, guys.

So, tell us, what is your pair?

I'm using maple and bacon.
Yep. Can smell it.

I'm going to make some
loukoumades

and stuff it with a bit of bacon
and cheesy goodness.

And then, just have...

..maple-and-bacon-stuffed
loukoumades.

Wow!

Interesting.
So, it'll be that kind of thing.

Wow. OK.
Wow.

Don't make me more nervous
than I already am.

No, this is good
'cause I'm loving life.

Yeah.
Oh, OK. Excellent.

I'm loving life. If you can
nail this, this is like...

Don't worry about being
the bottom -

you'll be right up the top, OK?
OK, OK, OK.

Promise me...
Yes?

..that this vision
makes the plate

because we are very,
very excited.

(LAUGHS)
Oh, yes.

Thank you. Thank you.
All the best.

I'm excited
that they're excited.

Ah, but, gee, that puts
a lot of pressure on me.

PAT: Nice, Dotty.
Move, move, move!

Nice, Jackie. Let's go.

So, I have chosen soy and honey.

I am sticking with flavours that
I am, like, comfortable with.

I'm gonna make honey-soy
fried chicken wings.

And...

Yeah, I'm gonna try
and make a fun dish.

(IN A SOUTHERN DRAWL)
I love me some fried chicken.

I love fried chicken.

ALYONA: I'm just going
with familiar flavours,

fennel and orange.

So, I'm gonna make
carrot and orange puree,

and then I'm gonna make a fresh
fennel and orange salad.

And I'm gonna serve
some quail with it.

Nice, Aaron.

I love watching you do this.

Yeah. So, I'm trying to make
a cured-kingfish dish

with the chilli and lime.

So, I've got those classic
flavour pairings there.

And I want to try
and elevate that a little,

and hopefully pull out a dish
in an hour that I am proud of.

Switch this on.

Anyone know how to switch
this damn thing on?

(LAUGHS)

CASPER: Run, Jackie, run.

OLAOLU: Obviously,
it's an elimination cook,

and I'm feeling the pressure
like I always do.

So, I chose the pineapple
and the coconut

because those are the flavours
that I know best.

For me, pineapple and coconut
are just kind of

such a fun pairing, and, yeah,
they're quite tropical.

Nigeria has obviously got
a tropical climate,

so I know the flavours well.

ANDY: Olaolu.
JEAN-CHRISTOPHE: Olaolu.

Hi, Chef.
What?

I can't even see a combination
on your bench.

I'm doing pineapple
and coconut today.

Pineapple and coconut?
Yeah.

So, I'm gonna do a kind of,
like, tropical trifle,

like, whipped yoghurt...
OK.

..with a coconut crumb

and some macerated,
alcohol-soaked pineapple

in, like, Malibu.

So, whipped yoghurt.
Ah.

Coconut crumb.
Yeah.

And some macerated pineapple?
Yeah.

Any more substance to the dish?

Uh, that's the dish as I've
conceptualised it right now.

Right.
Yeah.

I'm questioning whether
the three elements

will be enough, both texturally,

and also taste-wise as well.

The beauty about a trifle
is, like,

you know, it'd have
a jelly in there,

it'd have a cake in there,
it'd have cream in there

and have a syrup in there.
Yeah.

You need to keep the palate,
like, having...

..having a good time.

Is pulling it back just going
to make it

a little bit lacklustre?

There's keeping it simple,

and then there's keeping it
way too simple.
That's right.

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

Yeah.

I'm questioning whether
the three elements

will be enough.

There's keeping it simple,

and then there's keeping it
way too simple.
That's right.

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

Yeah.
Do it well, please.

Yeah. Yeah.
Good luck.

Come on, Olaolu, let's push.

So, the judges are thinking
that the idea is...fine,

but maybe needs
a bit more interest.

Currently, my mind is thinking

about what that interest
could be. (CHUCKLES)

So, I'm going to carry on
with what the initial plan was,

while at the same time,

trying to come up with something
that might add, like, some

textural or flavour interest.

I haven't got any ideas
right now, but, you know,

the old mind's whirring,
so we'll see what happens.

Fingers crossed.

Let's go, Lukey.

PAT: Beautiful piece
of fish there, mate.

LUKE: Thanks, brother.

My flavour pairing
is orange and fennel.

So, I need to go to the pantry
to go get a lemon.

One second.

My idea, today, came to mind
because I've seen it done online

by, like, Gordon Ramsay,
on a YouTube video,

and it looks pretty yet tasty.

Behind.

But this is not a dish
I've made before.

Oh, fast feet, Luke.
What you got?

Yeah.
Luke.

Today, I'm thinking 'en
papillon', and I'm thinking...

Papillote?
En papillote?

Papillote, like
a wrapped...a wrapped...?

The fish in the steaming thing.
Yeah, papillote.

Papillote.
A papillon is a butterfly.

I mean, you could
butterfly the fish.
OK.

Technically.
No, I don't think
I'll be doing that.

So, I've got my fish here.
I've seen Gordon Ramsay do it.

He, like, rolls it up,
puts it in,

and then takes the veg
and makes, like, a nice kind of

gravy sort of sauce.
Mm-hm.

And then, I'm thinking,
to really pump home

the orange and fennel, I'll do
just an orange and fennel salad.

En papillote is quite risky
in a way, as well, though.

Just, the cuisson has to be...

You know, you have to really...
The what?

The doneness.
The cook through.

You have to be really careful
of that because it's, like,

point of no return.
Don't overdo it.

Yeah.
Good luck, Luke.

Good luck.

En papillote or 'en papillon' -

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

let alone how to cook it.

Don't overcook it, though.

(LAUGHS)

All I know is that when
it's time to cook the fish,

it can't be overcooked.

But sometimes, you have
to risk it for the biscuit.

Is that OK?

Yeah, cool.

I'm worried about him.

Luke, when will you learn?

Stop whipping stuff out
on black-apron days

that you've never done before.

It's, like, giving us all
a heart attack.

This is stressful.

Oh, look at me, finding
something in a timely manner.

(SIGHS)

SOFIA: Hey, Jack.
JACK: How are you going?

Your name is the king
of classic pairings -

Jack and the Beanstalk,
Jack and Jill.

What did you choose today?
Chilli and lime today.

So, I'm doing a snapper curry.

I'm really going to amp up
the chilli and the lime in it.

Gonna serve it with some
lime wedges, some basmati rice.

I'm going to cook that
in some chicken stock.

Maybe, like, a cute little
bay leaf in there.

"A cute little bay leaf."

Just a little biddy bay leaf.

Just chuck one of them in there.

ANDY: Hey, Emily.
EMILY: Hello.

No prizes for us guessing what
pair you've gone for.

Yeah.
Chilli and lime?

I think it's all over my desk,
or my bench.

It is. What are you gonna do
with the chilli and lime?

A lime kosho, which uses,
basically, the zest

and the chilli with salt.

And then, I'm planning
to cook the steak.

Yep.
Crust it in an Aleppo pepper.

What's the cook on it gonna be?
I'm hoping for a medium rare.

OK.
Yeah.

We are gonna get a medium rare.

Hey, Petro.
Hello.

What you're making today,
and what pairs you've chosen.

I chose chilli and lime.

I'm going to make
fried calamari.

And I'm going to do, like,
a smoky,

charred-chilli
and lime salsa.

Yep. You're really good
with your flavours,

so just make sure that that's
what you're pushing today.

Yeah?
Yeah, yeah.

Hello, Dot. How are you?
Hello, Dot.

Hello! Good. How are you guys?
Great.

We've got a lovely smile
over Dot again.

So, tell us.
Yes.

I'm doing fennel
and orange today.

I'm doing a pork chop

with some braised fennel.

I'm trying to be a bit
cleverer today.

That's not really a word,
but we'll go with it.

Yep.
I'm trying to elevate it

to be a bit more
restaurant-quality.

Go for it.
Thanks, guys.

Good luck.
Good luck, Dot.
Thank you.

Hoo-hoo-hoo!

Yeah! Whisk that Casper.

(LAUGHS) Great whisking, bruh.

Today, I'm going to champion
orange and fennel,

but in a really unexpected way.

Whew!

I know orange and fennel
is a pretty common

savoury combination.

So, if I want to stand out
and give myself

a good chance
at not being eliminated...

..I'm going to work that
into my strategy

by doing a sweet version
of orange and fennel...

..balancing that aniseed
flavour of the fennel

with the sweetness
from the oranges in a dessert.

Casper, bonjour.

How are you going, Chef?

So, tell us,
what did you choose?

So, I went fennel
and orange today.

It looks like
we're getting sweet.

We are. It's a nice, classic
sort of flavour pairing,

and I think it does work really
well with dessert.

So, I'm gonna do a...

..orange granita
and olive oil mousse...

Ooh.
..with a pickled fennel,

and then, also, a bit
of fennel crumb

and candy some fennel fronds.

C'est parfait.

It's perfect. It is already.

If you nail this...
Yeah.

If you can do it in 60 minutes,

I will be on the floor...
Hopefully.

..because I love it.
Yeah.

It's daring, you're brave.

It's elimination day,
and you are introducing fennel

with oranges with a dessert,

which a lot of people will not
have the nerve to do that.

So, I'm happy. Hoo-hoo-hoo!
I'm gonna get running.

I'm happy.
I love it.

I'm happy.
Honestly, it's great.

Don't disappoint
because he's, like...

He's loving life over here.
It it's great,

I'll be on the floor.
OK. OK.

Kissing the floor.
I hope so.

Well done.
You got him all excited, Casper.

Wow! Well done.
Don't let him down.

Won't disappoint.
I won't disappoint.

Alright, dessert guy.

We are halfway through.

Only 30 minutes to go!

Did we have the scales?

Yes, we do.

Oh!
Ooh!

What's going on here?

Yum! Hannah, that looks great.

Ah, today, I'm feeling a little
bit nervous going into this cook

because it's black-apron.

60 minutes is not a lot of time.

And that probably is the thing
that makes me most nervous.

Um...

But I'm just going to use
that nervous energy today

to get...use that adrenaline,
hopefully to push hard.

Hey, Hannah.
Hello, ladies.

How are you?
And what are you making?

My flavour pairing
is fennel and orange.

SOFIA: Nice.
I'm making pork today.

It's going to have
an orange glaze.

In the oven, I've got fennel,
that's braising,

with the tiniest hint
of orange zest in it.

OK.

The jus today will
be a pan jus,

with the anise
echoing that fennel.

And then, I've got
orange segments, fennel fronds

and a little bit of pistachios
for a bit of crunch.

Nice. Nice solid classic.
Solid classic.

Yeah.
I was looking up there,

and a dish started coming
into my head,

and I couldn't get it out.

So, I was like,
"OK, I can do this."

Alright. Good luck, Hannah.
Good luck, Hannah.

AARON: It's fresh, it's zingy.

So, are you doing single
or double fry?

JACKIE: Double fry.
Nice.
Yeah.

There's a couple of good dishes.
I'm gonna name them first.

'Cause Lydia is doing an amazing

loukoumades stuffed
with bacon...

with, like, this maple-drizzle
glaze thing.
SOFIA: Clever.

Oh, I love that.
It sounds so good.

I love loukoumades.
So good.

And Caspar is doing
his thing again.

He's really pushing it
out there.

He's got an orange granita,

a mousse with fennel
and olive oil in it,

and then all other
textures of fennel.

Oh, beautiful.
Fennel seeds, fennel fronds -

all that kind of thing.

I was hoping someone would
make a dessert with that.

He's going hard.
Yeah. Who are you worried about?

Olaolu.

He's based it off a trifle,

and he's only really
got three elements.

I just don't know if it's going
to be too simple.

Yeah.

I'm pretty worried about Luke.

He's doing fish en papillote.

So, he's doing something
he hasn't tried again today.
Right.

And I'm like, "Mate, you have
no time to experiment today."

Not the day.
Yeah.

Something smells good, mate.

PETRO: I don't know
if it's mine.

I'm not sure if it's mine
or yours, but we'll take it.

I've got lots of fennel
and orange and orange zest

and juice ready to go in
the 'en papillo' with the fish.

Wait.

How do I say it? 'En papinotte'?

Oh.

En papillote. OK.
En...en papillote.

En papillote. OK.

So, I'm parcelling up my fish,
en papillote,

by using baking paper,

and then wrapping that in foil,

just to make sure that
this is, like, a tight seal.

And hopefully,
when I steam it in the oven,

nothing's coming out.

Yeah, I'm definitely
feeling nervous.

It's an elimination,
and someone's going home.

But I do feel like this dish
should come together.

How much wine do I want?

I wonder why the... What?
What's he doing?

I'm watching Luke,

and he's wrapping
his en papillote in foil.

But it's usually
always done in paper.

Foil is a metal.
Metal conducts heat.

And fish is so easy to overcook.

So, I'm a little bit concerned.

Oh, my God,
this is so stressful.

That's a...wild decision.

Come on.

Come on. Why are you...?

Forgiveness.

(SIGHS)

You little arseholes.

It's the first time I've really
tried to stuff loukoumades.

Gotcha.

But I want these loukoumades

to be crunchy on the outside,

and then,
when you bite into them...

Test that one.

..you get the pop of saltiness
from the bacon

and the cheese oozing out.

Can't taste it yet. It's hot.

So, I've made these bacon
and cheese balls,

using cream cheese and ricotta
like a binding agent

for the crispy bacon
covered in maple,

and then put them in the freezer
to set a little bit.

So, then, I can batter them

and fry them,
and it'll hold its shape.

That's better technique.

Is it working?
Um, yeah, I think so.

Yes! Yes!
I think so.

I haven't tasted the inside yet
to see, but...
OK.

Is it too hot?

Nope.

Maybe.
Oops.

Yeah.

It's too hot.
I'm so sorry.

(CHUCKLES) Oh, dear.

DOT: Oh, yeah.
That's looking good.

JACKIE: Don't stick.

OK, guys, make this dish count.

15 minutes to go!

(CHEERING AND APPLAUSE)

You can do it!

ANNABEL: Come on, Olaolu,
let's go.

OK, where are we at?

OLAOLU: I'm experimenting
with something

I've never done before.

I caramelised the coconut cream.
Is that coconut cream there?

Yeah.
OK, cool.

I'm hoping that'll add
some more interest

to the trifle.
Right. OK.

Don't run out of time this time.
Yep.

Give yourself enough.

After the feedback from
the judges, I just thought...

I was thinking of ways
I could add more coconut

because it's quite
pineapple-forward.

Hence, the coconut cream.

So, I'm hoping...
hoping it's enough.

As the coconut cream
caramelises, it starts

to get, like, this nice
golden-brown colour.

And I taste it, and it has
this really crunchy coconut

but almost savoury flavour.

And I think, "Well,
that's definitely different."

What is that?
It's coconut cream.

Nice.

And paired with the rum-soaked
pineapple and my coconut crumb,

I think it'll go well
with the whipped yoghurt

and round out some
of the sourness

that yoghurt has,
so you can focus

on the pineapple
and coconut combo.

I think, if I can
dial in the flavours

and make them really shine,
that'll see me through.

GRACE: This is looking
really good.

Yum.

The fennel remoulade tastes
really nice,

and the fennel flavour
really sings,

and there's enough orange
flavour in the orange oil,

so it has a really beautiful
perfume to it.

I feel like I'm in the zone.

So, right now, I'm really
focusing on the cook

on this kingfish.

I'm cooking my fillet of fish,
and I'm just checking

on the cook, just to try
and make a decision.

I've never cooked kingfish
this thick before.

I'm just so worried

about getting the cook
on the fish wrong.

No idea how to know
if this is cooked.

What has happened?

It's still really pink
in the middle.

I'm feeling
a little bit concerned.

I just am worried about serving
undercooked fish to the judges,

and I think it needs
to go back in for a second.

Wait, what's she doing?

PAT: Is she doing it twice?

She doesn't look very happy
at all.

I really don't know.

Don't forget to taste
absolutely everything.

Five minutes to go!
Come on, everyone!

ANNABEL: Let's go, guys,
come on!

(APPLAUSE)

AARON: Going way too quick.

Go, Aaron!

How are you doing, Hannah?
Yeah, I've got everything ready.

Keep on going. Keep on going,
yeah? Well done.
Meat's ready.

You're getting always
better and better.

Working on the sauce.
Thank you, Chef.

A lot of people have chosen
orange and fennel.

So, if I want to have a chance
to stand out

to the judges today,

I need my orange-glazed
pork medallions

to be glossy and tasty
and perfectly cooked.

My pork, when I cut into it,
should be blushing pink.

I don't want to see any raw.
I don't want to see brown.

I want to see pink.

Pork looks good.
Looks really good.

Your pink looks perfect.

Are you happy?

I'm really happy.
PAT: Nice, Hannah.

So, that is what
I was going for.

Yum!

Yes, Hannah.

Alright.

Everyone's going down
the savoury route

for orange and fennel.

So, today, by doing a sweet
version of this orange

and fennel pairing,

sparked some interest
in my dish from the judges.

It definitely puts a lot
more pressure on,

that the judges are excited
to try this one.

Um, but I'm happy
with how it's all tasting.

There's the orange and fennel
in almost every single element.

I've got my pickled fennel
with a bit of orange rind in it.

My crumb has fennel seed.

I've candied the fennel fronds.

So, I think I'm travelling OK.
Yeah. Pretty happy.

You look really cool, calm,
collected. And it looks yum.

Thank you.

PAT: Oh, yum.

Jackie, the colour
on that chicken looks epic.

OLAOLU: OK.

I have my trifle glass ready.

All my elements are good to go,

and I'm just doing it
in layers

of the whipped yoghurt,
rum-soaked pineapple,

caramelised coconut cream
and some coconut crumb.

I'm picturing it a bit like a...

Almost like an Eton mess.

Just kind of, like, everything
together in a nice trifle cup.

I'm never confident
that I'm going to be safe

from elimination,
but I successfully added

more interest, and I'm hoping
that the judges like it.

ANDY: Final touches.
One minute to go!

(APPLAUSE)

Let's go, Lukey!
Come on, final push. Let's go.

LUKE: There's a minute left
on the clock,

and I pull the fish
out of the oven...

..and it's smelling pretty good.

And it looks like it's cooked.

I just need to hope it's done,

'cause it has to go
on the plate

with an orange
and fennel salad.

Then, take all the juices
from the en papillote,

get a nice sauce,
packed with fennel and orange.

And that's where I can really

punch home the flavour
in this dish.

Your time is up in ten...

JUDGES: Nine, eight...

Go, Aaron! Where are you going?

..seven, six,

five, four,

three, two,

one.
That's it, everybody!

PAT: Awesome work, everyone!
ANNABEL: Let's go, guys!

Well done.
Well done.

LYDIA: How did we go, boys?
Good. You?

You go good?
Yeah, I'm OK.

Loukoumades?

Yeah. Like loukoumades,
but they're stuffed with bacon.

You did the fish?

Yeah.

I don't know.

I know that I've got the balance
of the flavours right.

But, um...

..I really hope the fish
is cooked perfectly

because I'd be really
disappointed in myself

if I went home today.

SOFIA: Your challenge today
was to hero one

of five classic flavour pairs.

The stakes are high

because the bottom dish
will send its maker home.

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

(CHEERING AND APPLAUSE)

She's glowing!

Oh!

Holy croquette!

Uh, Lydia,
what was your flavour pairing?

I couldn't resist bacon
and maple.

Yeah, you couldn't.

The dish has been inspired
by loukoumades.

They're not traditional
loukoumades,

but they're my stuffed,
savoury loukoumades.

OK, what's in the stuffing?

We've got bacon and cream cheese

and ricotta and some herbs.

Right. And so where does
the maple get tied into it?

It's drizzled all over the top

like a honey-inspired part
of the loukoumade.

Is this something you've
been playing around with, or...?

Um, I have stuffed loukoumades
before.

Just never in this way.

So I hope it works.

I reckon we eat.

Yeah. It's very naughty.

It's very bloody naughty,
but it is very bloody delicious.

I think the best thing about
this dish is the concept

and how fun it is.

Like, we're all having a laugh,

having a giggle,
like you're up here beaming.

That's what this dish is all
about.

I know that this dish doesn't
look like it screams technique,

but cooking down that filling,

folding through the ricotta

and also the Philadelphia
cheese,

balling it, freezing it,
bringing it out,

dipping it in the batter,
frying it.

There's a bit going on there.
JEAN-CHRISTOPHE: Yeah.

And I think the beauty
of this one is, like,

you have totally heroed bacon
and maple syrup.

And I love that you're just
like, "You know what?

"All it needs is to be drowned
in the maple syrup."

I think you have crushed
this challenge.

Thank you.

Lydia, I am alive!

(LAUGHTER)

It's so delicious!

And the thing that
definitely plants it right

in the savoury for me
is the thyme in there.

And it's just that beautiful nod
to your Greek heritage

because, you know, this is quite
an Americanised version

of a classic Greek dish, really.

Sticky fingers, big smile.

You have absolutely skyrocketed
yourself as a result.

Thank you.

Lydia, there are not many things
I love more

in this kitchen than watching
the Lydia arm flap go.

It's like a little baby bird
about to leave its nest.

I'm sorry. I don't know
what to do with them.

I'm so excited!

It's like,
you know you've had a good cook

and you're just glowing.

And I could see you were
just totally in the zone

when you were cooking today
and having so much fun.

This is cheeky, like, so good.

It's confoundingly delicious.

Well done.
Thank you.

JEAN-CHRISTOPHE: It's lovely.
It's fantastic.

It's not lovely. It's an insult.
It's absolutely phenomenal.

Bye-bye.
I love that!

I love that! I'm going to be
doing that in my kitchen now.

Good job.

Well done, our little penguin.

Casper!

I'm really proud and happy with
the dessert

that I've put up today.

I think it really celebrates
orange and fennel

in a unique, unexpected way.

So I really hope that going
sweet

instead of savoury today
was the right move and pays off.

Well...

What have you heroed?
What flavour pair?

I did orange and fennel today.
Nice.

And we're looking at a sweet
dish, are we?

We sure are.
Cool. What have you got?

This is my orange
and fennel dessert.

Ooh! I'd order. Let's taste.

Casper, to make an
olive oil fennel mousse,

to siphon it with gelatine,

you could have easily messed up.

And you haven't.

It's perfect. That granita,
the sugar, the crumb.

Perfect.

It is just,
even down to the fennel seed.

You are improving so fast

and having this sophisticated
mind.

It is just...
I can go on and on.

Casper, very good work.

There is a beautiful hit of
orange

as soon as that goes on
your palate.

And then it just goes
through these waves

of different fennel flavours
and textures.

I really, really adore that.

It's pretty spectacular, mate.

Holy cow. It is so flavourful.

I think you're very clever
using, you know,

a pickle as the base of your
dessert, which is wild.

And I love how robust
that crumb is.

There is so much skill in that
plate of food

and so much imagination.

Yeah.

Thank you.

Thank you, Chef.

Next dish we'd love to taste
is Petro's.

PETRO: So my flavours were
chilli and lime,

and I've made a chilli
and pepper sauce

with fried calamari
and some pickled chilli.

It's tasty.

Definitely got the pair
front and centre.

OK. Next one. Emily.

EMILY: I chose lime and chilli

and then I did pan-seared
Scotch fillet,

lime kosho cucumber pickle
and a tallow-fried chip

with Aleppo pepper and paprika.

SOFIA: I love the kosho.
It's so intense.

Really makes a steak sing.

And to be able to do that with

such a tiny amount of your
condiment,

I think, is really impressive.

Jackie.

Today I chose soy and honey.

I've done a fried chicken
and a soy-honey glaze.

The chicken, I think you've done
really, really well.

But then we go to the honey soy.

It's overly sweet,

and the soy is
very hard to detect.

We'd love to taste your dish
next, Luke.

It was a risk cooking a dish

that I've never done before
on a black-apron day

where someone's going home.

I'm happy with the flavours
in my salad and my sauce,

but I'm pretty nervous about
the cook on the fish.

Petit.

Luke, tell us what flavour pair
you went for.

Uh, I went for the orange
and fennel

and I've made - I'm gonna
butcher this -

an 'en papilloty'.

Papillote.
En papillote. Close.

So the sauce is just the juices
from the papillote.

And then the salad is a fresh
fennel and orange salad.

JEAN-CHRISTOPHE: So you never
did before?

LUKE: No.

Luke, we're going to taste now.

JEAN-CHRISTOPHE: OK, Luke...

..I've got to give you credit

to dare to do a fish
en papillote.

And you never did it before.
I admire you.

What disappointed me.

Your papillote was in aluminium.

It should be parchment or paper.

It's a metal aluminium,

so it's attracting
more of the heat.

And the fish is overcooked.

Yes, Chef.

Luke, yeah, it's over.

But the sauce was
quite pleasant.

It's got sort of a nice stocky
kind of flavour in it.

Like, I'm surprised at
how much flavour

you managed to pack into that.

You know the thing
that might save you is

it definitely heroed the orange
and the fennel

because you tasted those things.

But, for me, the fish
is cooked really inconsistently.

I feel like today was that time
to just go back to basics.

But you decided to
shoot from the hip

and I think it's going
to cost you.

Thanks, Luke.
Good luck.

LUKE: The last thing I wanted
to do in this kitchen

is disappoint the judges.

And that's exactly
what I've done today.

And I think if I do go home,
I 100% deserve it.

Next up, Hannah.

Fennel and orange today for me.

We've got braised fennel,

charred orange, pork medallions

with an orange glaze,

a little bit of a pistachio
crumb and fennel jus.

OK. Let's taste.

Hannah, the cook on those pork
medallions...

..so good.
Perfect. Perfect. Perfect.

Still a little bit rosy.

Really tender. And you've got
that lovely orange glaze

on the outside

that's formed this wonderful
crust that is divine.

Hannah. I got the orange on
that glaze,

which was beautiful.

It was quite unexpected.

I didn't think I was
going to be able to get it

looking at it,
but it was definitely there.

I really like the sauce.
It's not overpowering.

It's not too hectic.

Fennel seeds are great.

Pistachios are really good, too.

I feel like it was a great
choice to add something else

that wasn't going to be too
dominant.

Thank you.

I'm happy. So it's that special
Hannah touch

every time you cook,
so keep on doing it, please.

Thank you.

HANNAH: Thank you.

Good job, Hannah!

Next dish we'd like to taste
belongs to Jack.

JACK: I chose chilli and lime.

Today I've made a snapper curry,

some chilli greens
and some basmati rice.

Curry, it was tasty.
You filleted and cooked
the fish really well.

Chilli, lime, very forward.
Decent work, mate.

Well done.
Cool, let's go.

The next dish we'd love to taste
belongs to Aaron.

WOMAN: Go, Aaron.

AARON: I had chilli and lime.

And I made a kingfish tartare,
cured with chilli and lime

with lime-salted seaweed
crisps.

POH: Really beautiful cure
on the fish.

You've definitely heroed
the chilli. Good job.

Dot.

DOT: So my classic flavouring
ingredients

are fennel and orange.

I've made a pork chop
with some braised fennel

and fennel and orange salad.

SOFIA: It reminds me of like
a Sunday special

at an English gastropub,

and the taste backs it up
as well.

Alyona!

ALYONA: I chose orange and
fennel...

Mm.
..and I made some seared quail

with carrot and orange puree

and fennel orange salad.

JEAN-CHRISTOPHE: The quail
cooked perfectly,

balancing the orange
and the fennel together.

You've done it.
It is just phenomenal.

So, thank you very much.

Next one, please. Olaolu.

OLAOLU: I'm calling it
a breakfast trifle.

The hero ingredients are coconut
and pineapple.

I've got a whipped yoghurt.

With that, it's a mascarpone
and some cream.

And then I have pineapple
and coconut two ways.

So the pineapple is brunoised

and soaked in some Malibu,

as well as just fresh pineapple

with a squeeze of lime on top.

And then I've got a caramelised
coconut cream

and a coconut crumb.

JEAN-CHRISTOPHE: I'm a little
bit concerned.

Can I taste coconut
and pineapple enough?

Olaolu, when I cut through
your little trifle,

I'm really having trouble
tasting the coconut

and the pineapple.

When you're doing something

where you're celebrating
the ingredient,

you have to find a way
to really celebrate its essence

or do something to concentrate
the flavour.

And the cream,
just lacked sweetness,

there's nowhere near enough
sugar in that

to give the whole cream
and fruit any kind of boost.

And I have to say, at this point
in the competition,

this is an incredibly
basic dish.

So I'm going to call it.

I think you're in trouble today.
I'm really sorry, Olaolu.

Thanks, Poh.

Yeah. You think about yoghurt,
you know,

it's got that lovely sourness.

And mascarpone, it's the
texture, it's the creaminess.

And by putting them together
with fruit

that probably hasn't been
treated quite the right way...

..your whole dish is just
sort of muted in flavour.

It really puts you in trouble,
man, I'm so sorry.

Sorry, Olaolu. Thank you.
It's OK.

It's not a great feeling to hear

that the flavour pairings
aren't coming through.

That's when you know you've
really, really messed up.

And I am worried
that I could be...

I could be at risk of
elimination after that feedback.

The next dish we'd love
to taste belongs to Grace.

GRACE: Looking at the dish,

I'm so uncertain about the cook
on this kingfish.

I feel like I probably might go
home today.

Grace, which classic pair
did you pick?

I chose orange and fennel.

I made a pan-seared kingfish

with a fennel remoulade
and an orange oil.

Were you second-guessing
the cook?

Because it went back in the pan,
didn't it?

Yep. Yep.

Let's hope
that doesn't cost you.

So there's many, many ways
to cook a kingfish.

But I feel like the last thing
you want to do is overcook it.

You should be able to just see
a little bit of opaque

through the middle of the flesh,

whereas, here, you can obviously
see that it's dried right out.

Grace, um...

..the fish is definitely over.

I think the thing that could
save you today is the remoulade.

I love the remoulade.

Um, it's got a beautiful texture

and quite a subtle aniseed
flavour

that has then been reinforced
with the fennel seeds.

But, also, I love the capers
in there too.

Look, OK, the fish
is overcooked. But, Grace...

..I think your saving 'grace'
is the fact

that you managed to pair

the fennel and the orange
together. I love it.

Alright?

GRACE: Thank you.

Well done!

SOFIA: We could tell the nerves
were high

when you stepped into
the kitchen today.

As the group gets smaller,
the pressure keeps rising.

For today's challenge,

we asked you to create a dish
using

one of the five flavour pairs
on offer.

Some of you took that nervous
energy

and turned it into something
really impressive.

Lydia...

..Aaron...

..Hannah...

..and Casper.

You all made clever choices,

and your dishes truly celebrated
your flavour pairs.

Congratulations.
You are all safe.

Now, it is an elimination day,

so, unfortunately,
someone is going home.

If I call your name,
please step forward.

Olaolu.

You kept it simple,
but in doing so,

you didn't showcase much
technique.

And, unfortunately, we couldn't
taste your flavour pair.

Luke.

Your en papillote,
it was a big risk.

And, today, it didn't pay off.

Both of your dishes,
they had flaws.

And on a day that's all about

heroing classic flavour pairs,

the cook who missed the mark
the most...

..was Olaolu.

I'm sorry, mate.

Sorry...
Thank you.

Olaolu, it's sad.

It's been great having you
in our competition.

Thank you.
You are lovely.

Thank you.

Sadly, for now, it's time to say
goodbye. Come here.

I'll miss you.

Always keep always in touch.

I've got some real mixed
feelings right now.

It's never nice to hear

that your food, you know,
didn't hit the mark.

But, at the same time,
I'm super proud of

how long I've been here.

And I'm so excited
to have learned so much.

(CHEERING)

It's been cool to share some
Nigerian flavours

with all of Australia.

I definitely want to
continue to hero

and showcase Nigerian food

and whatever allows me to do
that,

I'll be chasing it down,
for sure.

Give it up for Olaolu,
everybody!

(LOUD CHEERING)

ANNOUNCER: Tomorrow night...
(ALL EXCLAIM)

It takes two to tango.

You'll be cooking in pairs.

Ooh.
It's a lot of the shoulder!

..which of these dynamic duos...

We are gonna smash this!

Let's go, Aaron, we got this!

..will create a dynamite
dessert...

Ooh!
..to be safe from elimination?

I've really got to step up
my game.

I just need to make sure I don't
let the team down here.

Goodness gracious me.
This is a disaster.

Dammit!
Oh, no!

Captions by Red Bee Media