All language subtitles for MasterChef Australia - S18E29-Eng

WOMAN: All the best, guys.

Hey!
No way!

Oh, there he is.
Morning, guys. Come on down.

Ooh, there's something covered
back there.

Yeah. Another black apron day.
They never do get easier.

Uh, today's the day.

And now the numbers
are dwindling.

You're looking around

and it's definitely
a daunting thing.

ANDY: Hey, lucky us!

Curtis Stone back in the house.

How good is this?

(CHEERING AND APPLAUSE)

Curtis Stone is so great.

I'm really excited to have him
in the kitchen again

and get some feedback
in the end as well.

Of course,
today is an elimination.

Hannah and Pat
safe up on the gantry...

Yay!
Yay!

..but the rest of you
will be cooking for your spot

in this competition.

We are celebrating
Aussie classics this week.

Curtis,
he's brought us another belter.

DOT: Under the tablecloth,
what could this be?

Is it a giant schnitzel?
Is it a parmigiana?

Here we go.

Is it some beers?
A lamington, maybe?

It's something we all love.
Yeah.

I've brought you...

..pork.

(CHEERING AND APPLAUSE)

Ah! It's a good day.
All pork...

I love eating pork.

Pork is in so many Asian dishes.

There's so many ways to eat it.

I'm feeling really good.

This Coles' pork
is 100% grown by Aussie farmers,

free from artificial
growth hormones

and bloody delicious.

So today we want to see
a celebration of pork.

Curtis, pork, isn't it the best?

What do you love
cooking with it?

Oh, there's so many
different things

you can do with pork.

It crosses so many
different cuisines

and you can cook it slow,
you can cook it quick,

you can get a crispy skin.

There's just so many
versatile options.

So I absolutely love cooking it.

Vinnie, surely you know
your way around pork.

Yeah, I'm thinking
like a panini with a porchetta.

(ALL LAUGH)

Um, no, I love pork.

It's, like, affordable
and you can do so much with it.

JEAN-CHRISTOPHE: Right, guys,
you've got 75 minutes.

The pantry and the garden
are open.

You can make anything you like

as long as pork
is the star of the show.

The worst dish
will send its maker home.

You guys ready?
Yeah.

Yeah.
Your time starts now.

PAT: Let's go, guys!
HANNAH: Come on, guys!

Go, Petro!
Yes!

Today, we have 75 minutes
to create a dish

that heroes pork,
front and centre.

For me personally,

it's a day to be bold
and confident.

Where is the red miso?

But not to go and try something
I've never tried before.

Or do a technique
I've never done before.

Just need the pork belly.

So I've decided to make
pork belly skewers.

What's a good wine?

Is Pinot Gris dry?

Or Sav Blanc.

Having cooked pork a lot,

seeing this massive arrangement
of pork

is kind of setting my mind
into a storm of ideas.

But the thing that
I keep coming back to is

it's Aussie Classics Week.

When I go to the pub,
I want a nice schnitty.

So I think today I'm gonna do
a pork schnitzel.

The competition
has never been stiffer.

You look around, left or right,

there's 12 fantastic cooks
out there.

I hope that we get every dish
executed to the best

it can possibly be.

And then we're going back to -

who's made the pork the star
of that plate like we asked for?

(GROANS)

Uh-oh.

It's started well.
It's started well.

(GROANS)

CURTIS: I'm interested
if anyone's gonna play it safe,

because if you play it safe,
that could backfire.

Yep.
Or it could be a good strategy.

It really just depends on
whether you are playing the game

or you're just here to cook.
Yep.

I hope they're all here
just to cook.

DOT: OK, let's get serious.

A nervous tummy
comes with the black apron,

but I'm just riding that wave.

And I'm gonna cook
something delicious today

and hopefully save my spot
in the competition.

I feel like I'm going OK
in the competition.

I'm sometimes towards the top,

but I am kind of
missing that mark.

There's always one or two bits
that kind of skit me up a bit.

So although
it's black apron day,

today, I want to do something
a little bit different.

I'm trying to go

a little bit
more restaurant-y today.

I've done a lot of,

like, home cooking
and comfort cooking,

which I love,
but I do want to test myself

with the plating,
take it to that next level.

I don't want to fall behind.

So my vision for this dish
is my flavours,

kind of bringing together
a few different aspects

that maybe
they haven't seen before.

A little bit more.

Today I'm cooking
pork and peaches.

My dish consists of
a pork sirloin,

wrapped in prosciutto

with a peach ketchup
and a parsnip puree.

Why are there so many Ps?

(LAUGHS)

To me, peaches and pork
go together really well.

Um, pork can be fatty,

but it's also delicious
and juicy and flavoursome.

So the sweet peach
just cuts through the richness.

So hopefully it's a bit
of a flavour bomb.

The dream is to have
a neighbourhood cafe,

cooking with in-season produce,
and being on MasterChef

is really pushing me
towards that dream.

I'm just not ready to go home.

Fennel for Alyona.
I love it.

(LAUGHS)

ALYONA: Sticking to my guns.

I'm feeling quite creative
today.

Whenever I see ingredients,

it almost kind of comes together

in, like, this visual map
in my brain.

Kind of like, "Oh,
what's going to work with this?

"What's going to work
with this?"

So I've never made
this dish before,

but I'm excited
about the concept.

So today I am making a pork chop

with apple and fennel puree.

I'm gonna make, like,

a nice rhubarb relish
to go with it.

Apple sauce of some kind.

And then, um...

I'm gonna make

a black pudding pangrattato
on top.

I feel like
when this dish comes to mind,

like, it's almost like
a story of my life.

Growing up in Estonia,
we had so much rhubarb.

My grandmother
used to make, like, jam.

So I'm gonna add that element

kind of like
from my heritage.

Rhubarb, I think,

pairs really beautifully
with pork.

And then, you know,
living in Ireland and Scotland,

I remember I loved black pudding

and I'm gonna try
to introduce that into the dish.

I really hope I'm gonna
make this pork justice.

I hope Curtis Stone's
gonna like my dish.

And, um, we're... Hopefully
we'll stay in the competition.

Very creative. Always.
Always creative.

Trying to impress you, Chef.

Well done.
Keep on with the same spirit.

POH: The kitchen is buzzing.

57 minutes to go.

Hey, Emily.
Hello. How are we?

Good. You'd be well versed
in pork.

You're so tall! Yeah, yeah,

I'm trying my best today

to deliver a pork
char siu ramen

in a shoyu broth.
Right.

So it's a bit of a mashup

'cause ramen, of course,
Japanese.

Yep.
Char siu - Chinese.

I'm Chinese.
My partner's Japanese-Filipino.

Like...
Full family mashup.

It's a full family mad house.

Well, you're not
playing it safe. I like that.

You're swinging for the fence.
Yeah. Good luck.

Good luck.
Alright. Thank you so much.

Hi, Lukey!

Hey, hey.
Hey, Luke.

You just had the hugest smile
on your face

when Curtis lifted up
the blanket

and there was pork under there.

Yeah. Big time.

So I'm thinking
crispy pork belly

in the air fryer.

And then get
that kind of leftover liquid

and use the fat
to make a caramel.

Pickled fennel,

then charred fennel,
parsnip puree,

some glazed apples

and then some other things
to bring it all together.

SOFIA: Classic is classic
for a reason.

You've just got to make sure
that yours is best.

I love...
I love that cheeky grin back.

It's good. Good luck.
Thanks.

Hi, Grace. What's cooking?

Um, I'm making
a pork saltimbocca.

A version of.
OK, run us through the version.

So I've got pork tenderloin,
I think.

Um, and I'm doing

a little anchovy and sage fritti
for on the top.

Yeah.

And then I'm gonna do
a pan sauce, I reckon.

Good stuff. Great.
Thank you.

Oh, do you have sugar?

Can I steal some?
Yeah.

It is a black apron day
and I am really, really worried.

Thank you, thank you.

I was so nearly sent home
last week

and I really,
really want to be here.

But I haven't done
a fantastic job

of cooking pork in the past.

So I'm going
to play it safe today.

And I'm going to cook a dish

that I've made at home
many times.

I'm gonna do
a pork and fennel cavatelli.

I've made this dish before.

I'm definitely going to, like,
elevate some elements of it.

I'm doing some pork shoulder
as well as some pork mince,

and then I'm going
to emulsify it

with a bit of pork fat

to try and mimic
a bit of a sausage meat.

And then I'm going
to get some crackling

and then make like a pangrattato
to go over the top.

I think if you can
make something yummy

where there's like no flaws
in it,

I think hopefully
that will be enough

to, like, get me
over the line today.

I set my little goal for top ten
and, like,

it's like...just within reach
now.

My pasta dough is resting.

My sauce won't take too long
to actually cook.

I might get onto
the pork sausage now.

I've actually
never done this before.

Usually I just get some sausages
from the fridge

and cut them open
and squeeze the meat out.

I'm weighing out
my pork shoulder

with my mince and my fat.

I'm gonna pop it
into a hand blender

to combine it
with a bit of lard as well,

and hope that I
get a sausage meat consistency.

Annabel.
Hello.

Hi, Annabel.
What have we got here?

What are you making?

I'm making some pork
and fennel sausage meat

to go in a pork
and fennel cavatelli.

Great. Delicious.

Just quickly.
What are you doing with that?

I'm just going to put it
in a blender,

and then I'm going to get a...
Emulsify it.

Interesting.
Texture is everything.

Yeah. OK. I hear you.

Thank you.

Little spanner in the works.

Poh doesn't love the idea
of me blitzing my meat.

She's going to blend it.

The clock is ticking.

And so I
really, really, really need

to decide
what I'm going to do.

Oh, my God.

ANNABEL: Poh doesn't love
the idea of me blitzing my meat.

Which I can understand.

Texture's so important.

And, like, you don't want
mushy and soft sausage meat

on top of your pasta.

And I'm remembering
a masterclass

that we had recently

and how Dim Sim Lim
broke up his meat

and I'm like, "Oh, my God,
do I have to get two cleavers?"

I think I have to
do the chop-chop method.

(LAUGHS) Oh, I really
don't want to do this!

Goddammit.

This is not a technique
that I've done before.

I have watched others do it.

Oh, my God!

This is scary.

I wanted to play it safe today,
but I'm finding

that maybe I'm steering
off the safe path a little bit.

Is that really loud
or is it just me?

(LAUGHTER FROM GANTRY)

PAT: Yeah, Annabel.
HANNAH: Yeah, Annabel. (LAUGHS)

That is exciting.

Sorry, I'm not meaning
to cause a scene.

Alright, that'll do.

Oh, I got pork on me.

Oh, my God.

ANDY: Bring home the bacon!

45 minutes to go.
Come on, guys.

Today I'm doing
a crispy skin pork belly

with a roasted apple puree

and an orange and fennel salad.

I've chosen this dish today
because I think Australians

love crispy skin pork belly.

I think it's an Aussie classic.

Jack, how are you?
Hi, Chef.

Good morning.
Um...

So tell me,
what is on the menu for you?

I've got some crispy skin
pork belly,

um, cooking in the air fryer.
That's the goal.

Making sure the skin
is beautiful and crispy.

Um...
So...so wait just one minute.

What are you expecting
from your pork belly?

I'm expecting it to be beautiful
and crispy and moist.

How big is it?
Show me with your hands.

How big is the pork belly?
In terms of size and thickness.

Uh, it's probably about
like that thick.

So I've done this before.

In an air fryer?
In an air fryer, yeah.

OK.
It's like a little hack. Um...

Are you confident?
Yes, of course, Chef.

Alright.
Yeah. Yes.

Good plan? Who knows?
Yeah? Good luck.

Thank you.
Alright. Thank you.

When you're in
the MasterChef kitchen,

you don't have much time.

So I think an air fryer today

is actually
a really smart choice.

What's going to be tricky
is just getting

that crunch from the pork skin.

I have done this dish
once before

and it has worked really well,

and that's
what I'm leaning on today.

Let's go, let's go.

Come on.

Let's do this.

I feel like I'm starting
to discover

what kind of cook
I want to be,

and feel a lot more comfortable
with my ideas.

So this dish
is probably going to be

like a family-eating-style
experience today.

Hey, Jackie.
Hi!

A bit going on here, I like it.

Yeah.

Today I'm doing a Rou Jia Mo,
which is like...

What's that?

..a braised pork belly
with a pan-baked sesame bun.

Like a little
Chinese hamburger, maybe.

Wow. My ears are pricked,
that's for sure.

It's an adventurous dish
to be doing

on an elimination challenge.

Yeah.
But I love that.

Good luck, Jackie.
Thanks, Curtis.

The judges are excited
about my dish, which is great.

It will be a push
to get done in 75 minutes.

Let's get it caramelised.

But I don't want to go home,

and so I'm just gonna
block out all the noise

and get it done.

Time to get crackling in here.
30 minutes to go.

ANDY: Come on!

PAT: Let's go, guys!
You're smashing it!

Petro! How are you travelling?

Yeah, not too bad.

So I'm doing pork belly
skewered tacos.

And I'm going to do, like,
a Chilean pineapple glaze.

Aaron. So tell me,
what are you doing?

I'm trying to make
some pork belly skewers

with a red miso mustard
and roasted pepper sauce.

How are you planning
to cook it?

I'm planning to cook it
in the hibachi.

Casper.
Fellas, how are you going?

Good.

Gochujang?
Yeah.

Going Korean again?
Yeah, I am.

You know, when I think pork,

one of the first things
that come to me is bossam.

CURTIS: Oh, yeah.

So I'm gonna do
an oyster kimchi with daikon.

Now, it's a slow-cooked
piece of pork.

It takes a while.
Yeah.

We don't have a
huge amount of time,

but I'm going
to pressure cook it,

and then I'm going to chuck it
in the chiller and compress it,

so I hopefully get
some nice, like, perfect slices.

Well, it's delicious, mate.

All you have to do
is get it right.

Yeah. Thanks, guys.

Vinnie, does the pork
owe you money?

Bloody hell.

It sounds harder
than it is, I promise.

I'm actually pretty excited
about today.

I'm really going
to keep true to myself

and make something that
I'm really excited about eating,

and make it the best version
of that possible.

Tell me, what are you doing?
A pork schnitzel.

Very classic thing
that I would have growing up.

Um, but I'm
really gonna elevate it.

So I'm gonna put, like,
some sage in the breadcrumbs,

some sourdough crumbs with that.

And then I'm gonna do an aioli

with rosemary oil

that I've lightly torched,

and some caramelised apple
for sweetness.

With a bit of salad.

So what made
the schnitzels so good?

The crunch.

And the inside is juicy.

So you've got the crispy
from the crumb,

tenderness from the meat.

You can almost absorb
and enjoy the meat...

Yeah.
..because chewy schnitzel...

Yes.
..makes me sad.

Yes. For sure.

Me too. Me too.

The risk with doing a dish
that's so classic is

everyone knows
what it tastes like,

so it needs to be perfect.

Wow, there's some epic ideas
out there.

One guy who I feel like
has got the concept right

is Vinnie.
He's doing a pork schnitty.

Like, it sounds amazing.

I'm really excited about Alyona.

It's a dish that represents,
like, a bit of her life story.

So she's doing a pork chop

and she's got rhubarb,
she's got apples...

Yum!

..so all really beautiful
fruity, sour flavours that go...

Black pudding.
And black pudding

'cause she's lived
in Scotland before.

Wow. Oh, that's cool.
Yeah. So that's super cool.

We have a few
crispy pork bellies

in the air fryer.

That worries me a little bit.

Will they get the cook
and the technique right?

Sometimes it just
doesn't get that puff.

You know, it goes crispy
but it goes more glass-like.

Yeah, it does.

ALYONA: Man!

I feel pretty good today.

I think I'm just

really finding myself
in the kitchen

and I'm really enjoying it.

I've made two pork chops already

and I'm making a third one
just in case.

I just want to make sure

I really nailed
that temperature.

My pangrattato is on the go.

It's really nice and toasty
and salty.

And my rhubarb is in the oven.

So just the only thing
that's left to do, really,

is the sauce.

There's this saltiness
and acidity

I'll get from that sauce

that will just round up
the whole dish.

So, um...

I need to get on to that.

Argh!

Time to take the rhubarb
out of the oven.

I get it, like,
and put it on the stove.

Ow!
POH: Are you OK?

Oh my gosh!
I forgot it was from the oven.

Ah! Oh my gosh!

It's just right out of the oven.
It's so hot.

Are you alright, Alyona?

HANNAH: Get some burn cream
on it.

My hand is burning.

My heart is racing.

I need time to recover
from this moment...

(SHRIEKS)

..but there is no time to waste.

And I don't want
to go home today.

HANNAH: Looks good, Annabel.
Thank you.

I made sausage meat
in Dim Sim Lim style.

Sausage meat is done,
and I'm really happy.

If I go home today,
at least I learned a new skill.

However, I still need
to roll out my pasta.

I still need
to get onto my sauce.

I still need to make
my pork crackling pangrattato.

Ooh!

Better motor.

The pork skin's in the pan,

and it's not really crisping up
the way I would have liked.

It's, like, drying out,
so I think,

"Abort, I'm just going to
chuck it in the oven,

"and we're just gonna
have to pray"

Low and slow,

and then I'll crank it
in a little bit.

We just need to do
head down, bum up, hustle.

I need to get onto my sauce.

It's time to deglaze the pan
with that white wine.

And I pour it in
and just like wooof!

(FIRE ROARS)
Oh!

(LAUGHS)

Sorry, that was scary.

This is a full-on
entertainment dinner and a show.

(CHUCKLES WRYLY)

I just wanted to cook
an easy, simple dish today.

This is ridiculous.

PAT: Those flames
nearly got you, Dot.

DOT: Jeez!

This dish, Rou Jia Mo,

is just so more-ish
and so delicious.

Chopped-up pork belly

with a really nice
red braised sauce.

It's a bit sweet,
it's a bit salty,

and it's stuffed into
this really nice pan-baked bun.

Pressure cooker is finished

and I want to keep the pork
in there

just a little bit longer,

just so that it
really soaks up all the juices

it's been marinating in

while I start to work
on the dough.

So the bun I'm making is
like a yeasted, pan-baked bun.

The buns will be nice and baked
on the outside

and then soft on the inside.

Not super fluffy,
but enough to hold

all the liquid
and the pork as well.

HANNAH: Oh, Jackie,
they look so yummy!

I just love carbs.

I really do love carbs.

So does this come up
and then we kind of open it up

and stuff it ourselves?
Yeah.

OK.
Yeah.

This is definitely an all-in,

like, get your hands dirty
type of meal.

It's juicy,
it's spilling out the sides.

It's a little bit greasy,

it's a little bit messy,
but it's so yummy.

Oh, yeah.

CURTIS: It's starting
to smell good in here.

You've got just 15 minutes
to go.

PAT: Let's go, guys. Push.

JACK: All my elements
are coming together.

I check my pork.

I can see that the skin
is crisping up,

but it just...

All of it isn't as crispy
as I'd like it...

Need a little bit more,
actually,

..so I put it back in.

Hi, Jack.
Hey, ladies.

Hey, Jack.
How are you going?

Are you feeling
pretty confident?

Everything's kind of moving.
Um...

I've got a glaze going on here,

so before I put
the pork belly in,

I put some hoisin,
some Shaoxing,

and a bit of five-spice.

Just rubbed that
into the meat...
Yep.

..just to give it
a bit of flavour.

We've got a salad pickling,
so I've got some fennel,

some orange, some radishes
in there.

I want to make sure
everything's perfect

and just plate up beautifully
as well.

Do you know

what you should probably
think about, Jack,

is your salad versus your pork.

Fennel and orange and mustard,
it sounds very European,

with a heavily Asian pork.

Yeah. How are you gonna
bridge the two?

Um...

I can understand where
the judges are coming from.

My pork is very Asian,
and my salad is quite classical.

Alright. Thanks, ladies.
Appreciate it.

Good luck.

So I run to the pantry
and try to figure out

how I can make this salad

a little bit more
Asian-inspired.

Kimchi.

Do you reckon kimchi
would go in?

With yours? Yeah.
Just the juice?

Juice and the, um...
And the actual kimchi?

Ah...

I think kimchi will work.

Keep pushing. Ten minutes to go.

Let's go.
Guys, come on!

I'm a little bit
under the pump.

I am doing a dashi stock
at the moment.

Um, I have the pressure cooker
going

with about eight minutes
to go

and then I have to transfer it.

And then, basically,
I'm keeping water boiling

so the noodles
can go straight into it.

I'm feeling pretty good.
Yeah, yeah.

Everything seems to have
gone my way so far.

All my kimchi is made up.

My sauce is made up.
My pickled onion.

We'll just see when we,
you know, we open up this pork

and hope that it's cooked.

JACK: Things are looking up.

My pork's in the air fryer,
and I'm pretty happy with it.

Like, it's going back in.

But that's pretty...
We'll certainly take it, eh?

My fennel's in the pan.
It needs to cook a bit more.

Um, but I don't have a whole
lot of time,

so hopefully
that can come together.

My apples are on the go.

I can see this dish
is coming together.

It's just taking a bit longer
than I would have liked.

VINNIE: What better way
to honour a pork

than with
a nice big schnitzel on a plate?

You know what I mean?
Like, that's kind of...

Everyone loves that,
so I'm happy with that.

I've got my apple puree there
that I just need to finish off.

I'm happy with my salad.
That'll go really, really nice.

I just want to know what side
I'm going to have with this,

what condiment.

I'm paying a lot of attention
to detail today.

With it being a simple dish,

every single element
needs to be right.

I look at all my elements
and it just hits me.

This aioli doesn't belong
on the plate today.

I like my aioli,

but I really don't think
my dish actually needs it.

I think there's enough
fat going on here.

There's a bitterness
from the salad,

and I've got this nice apple...

..caramelised apple puree,
which is really, really sweet.

So I might just
put that as my sauce.

Schnitzel.
And then I've got my salad.

Yeah. I think I'm pretty happy.

I'm glad
that I thought about it.

Ow!

My hand is really sore.

HANNAH: You alright, Alyona?

I'm fine, I'm fine.

Every time I'm moving around
the stove or something

and even a little bit of heat
touches it,

it's really painful.

But also, I think the time
that I spent

trying to recover
from burning my hand,

overcooked the pudding
a little bit.

Ah.

My puree,

I don't know
if I'll have time to strain it.

And I don't have time
to make my apple sauce.

Here.
Can you open this for me?

Yeah, sure.
Thank you.

Put your hand on that
if you need it.

Oh my gosh!

Luke, I love you.
Alright. Anything else?

No. It's fine. Thank you.

ANDY: Make good decisions.

Five minutes to go.

Let's go guys.
Come on, guys!

(EXHALES)

OK.

Calm down.

We don't have much time left,

so I'm feeling
a little bit nervous.

The pork's reading 35
and it needs to be 60.

The thermometer is
just not going up with the pork

and it looks cooked.

PAT: Happy, Dot?

It says under,
but she feels done.

Trust your gut. Trust your gut.

I think I need to start
relying on my instincts.

I'm using a cut of meat
that is very often dry,

but ideally
when I slice into it,

it's beautiful and blushing
in the middle.

Happy, Dot?

Yeah.

Looks gorgeous.
It's so juicy.

Happy. Whoo!

Got there.

HANNAH: You got this, Dot.

Now that my pork
is looking good,

I'm starting
with the parsnip puree

followed by the perfect
pork pieces.

Oh, look at this.
That's pretty.

Somebody call Michelin.

Some peach cheeks.

Then I'm adding dollops
of my peach ketchup,

which is tasting great.

I want it to look
visually beautiful

and something
that you'd have in a restaurant.

Looks stunning, Dot.

Does it?
Yeah.

Yeah.
Who do I think I am?

CURTIS: Bring it home strong.

You've just got two minutes
to go.

PAT: Let's go, guys.
Keep pushing.

Get it on a plate.

That's a cute...
I like Jack's plating.

I pull my pork
out of the air fryer.

It's looking OK.

It's not as crispy
as I would like it to be,

but I'm gonna have to
run with it.

I'm sitting my pork
right on the apple puree.

The juices are running
down from the glaze.

I'm feeling good.
I'm really happy

with the way it looks.

I think it looks
really beautiful.

I just hope I've done enough
to stay alive.

With, like, two seconds left,

I know I need a sauce
on this dish.

I'm not really happy
with my puree

and the pangrattato,

I can totally see,

is way too crispy.

30 seconds!
Come on!

Come on, guys!
Final push.

But I feel like this pork chop
is cooked, just.

And I have to
put the dish together

so it goes on the plate.

I think it's a bit of
a touch-and-go situation.

Time's up in ten...

ALL: Nine, eight, seven,

six, five, four, three,

two, one.

That's it, everybody!
Yes! Well done, guys.

Well done.

How'd you go, brother?
You alright?

Looks beautiful, mate?
How'd you go?

Oh, hell yeah! Let's go.

I like the little brushstroke
there.

You did your bun things
as well. Nice.

Yeah. I hope it's enough.

I'm feeling really good.

I think this is the dish
that I had in mind.

It's looking better
than I thought as well,

so, yeah, I'm...I'm happy.

I feel like I started out
this cook thinking, like,

"I'm going to play it safe.

"I'm gonna do something
that I know really well.

"But then I'm going to do
all of these techniques

"that I've never, ever
done before,

"and I'm gonna find out

"that I need to do them
along the cook."

So, um, I think it's paid off.

It's definitely a step up

from when I've cooked this
at home.

ALYONA: After the cook finishes,
everything hits you.

I'm just looking at this plate
and I'm realising

it's just nowhere near
to what I had in mind.

(SIGHS TEARFULLY)

You OK?

I don't want to go home.

I know. I don't want you
to go home either.

OK.
What would I do without you?

Mm.

Today's elimination
is all about celebrating pork.

We'd love to taste your dish.

Dot, come on down.

(CHEERING AND APPLAUSE)

Dot, what have you made?

Today I've made
pork and peaches.

So on the bottom,
there's a parsnip puree.

I've taken the pork sirloin,

wrapped that in prosciutto.

And then I've made
a peach ketchup

and grilled peaches.

Looks amazing, Dot.
Yeah.
Amazing.

I love it
when things look like a garden.

You know, like it's naturally
kind of sprouted like that.

And that's what it looks like,
so well done.

Thank you.
Let's ruin it.

(LAUGHS)
Hopefully it tastes good.

Harvest the garden, please.

(POH LAUGHS)

Dot, it's always a risk
when you cook

a lean piece of pork like this,

because if you overcook it
ever so slightly,

it'll become dry.

If you undercook it, of course,
that's an unpleasant experience.

You've got to get it just right.

And you did.

The little charcuterie
that you've wrapped around

also adds a lot of flavour.

And that ketchup
that you've made is dynamite.

It's a beautiful, beautiful
combination with the pork.

Cracking cooking.
Like, cracking cooking.

The pork was beautiful
and medium, blushing pink.

And then everything
did what it needed to.

You got richness from the puree.

You got sweet and sourness
from that ketchup.

I would have no problems
putting that dish

on any of my menus.
Well done.

Dot, that was such
a satisfying...

(LAUGHS) ...plate of food
to taste.

You had quite a bit going on,
but nothing felt superfluous.

Well done.
Thank you.

Dangerous Dot!

Wow!

Who is she?
Yeah, who are you?

Well done, Dot. Amazing.
Thank you.

OK. Next one, please, Jackie.

(APPLAUSE)

Wow. What a display!

What is it, please, Jackie?

So, today I've made Rou Jia Mo.

It's a pork belly
with a pan-baked bun,

fresh coriander, chillies,

and a cucumber and apple pickle.

Are you going to build for us?
Yeah, yeah.

I can serve it up.

And I'm going to get
all the herbs in there.

JUDGES: Ah!
Yeah. Yeah.

This might make sense. Yeah.

Oh, look at that.

Jackie, I can see you

doing this
outside a football stadium.

You'd have a line
down the street...

Yeah. That's true.
..just watching you do it.

JACKIE: Street food vibe.
This is fun.

Thank you.

It's lovely.

It's fabulous, actually.

Your pork is cooked perfectly.

The way you've put
everything together.

The pickles are lovely.

Um...

And I love your bum!
(SNICKERS)

What?

Why she's laughing?

With an N.
Yeah.

Uh, the bread. Bread.
I love your...

I got it.
I love your bread.

Oh, my God,
my wife is going to go crazy.

Considering the amount of time
you had to make it,

I'm really shocked
at how delicious that bread is.

It really is just
the perfect little vessel

for such an unctuous, delicious,

succulent mouthful of pork

with all those little flavours.

I think it's really clever.
Well done.

Thank you.

I love it, Jackie,
this is some of your best.

The pork is so soft and tender.

And not just the meaty flesh,
the bits of fat as well.

And I loved how it's absorbed
all that soy saltiness.

And the chilli just gives it
a lift.

POH: Well done, Jackie.
Thanks, guys.

(CHEERING AND APPLAUSE)

We'd love to taste your dish,
Emily.

(APPLAUSE)
MAN: Come on, Emily!

EMILY: Um, so I made a char siu
ramen.

Like a shoyu base.

So, yeah.

Nice big, fat piece
of pork belly.

This is your best broth to date.

You've really listened.

It's seasoned perfectly.

Once you eat it
with the noodles,

it's still really balanced.

So well done.

SOFIA: Casper.

(APPLAUSE)

I've made a ssam platter today.

ANDY: Flat-out flavour
across the board.

All of your condiments
are peaking.

Like, I love this dish.
I would pound it,

like, whenever you put that
in front of me.

Thanks, Chef.

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

LUKE: I've done crispy pork

with a parsnip puree,

some glazed apples,

some charred fennel,

and, like, a caramel.

One of my favourite things
in the world

is roast pork and crackle.

Your crackle has puffed
really nicely, so I love it.

Well done.
Thanks.

Next up, Vinnie!

SOFIA: (SING-SONG)
Looks like a schnitty.

VINNIE: I've done
a pork schnitty

with an apple puree
and bitter leaf salad.

I think it's a risk
to make a schnitzel.

It's just become something
that you find

in every run-of-the-mill pub
around Australia,

but this is kind of next level.

This is really next level.

I love the attention to detail
on the crumb.

From the sourdough crumb
to the panko,

to the breadcrumb, to the sage.

My schnitzel was cooked
really good,

and then you just didn't
overcomplicate it,

which I think was important.

They're classics for a reason,
mate.

They're classics for a reason.

It's 'cause
they're so damn good.

Vinnie, today's a celebration
of pork, and this is probably

the simplest way
you can imagine.

And you nailed it.

I also really love that puree.

Simple cooking
done really well.

Good job.
Thank you very much.

(APPLAUSE)

The next dish belongs to Jack.

(APPLAUSE)

Walking my dish
up to the judges,

I'm feeling really nervous.

I'm a little bit concerned

that all of the pork skin
isn't crispy.

And I hope they think
it all works together.

SOFIA: Jack, what have you made?

Today I've done
a crispy skin pork belly

with a pickled salad.

I've done a glaze as well.

And at the bottom, you'll find

a roasted apple puree
with Dijon mustard.

I'm gonna start with the pork

'cause that's what the challenge
was all about.

I didn't mind the cook
on the flesh.

For me, it's the crackling
that I'm concerned about.

The piece that I got,
it hasn't even got crispy.

It's just... It's quite rubbery.
Yeah.

Yeah. I feel like
because you had

so few things on the plate

and they were fairly simple,

you really had to nail
the cohesion.

So, there was the very
Chinese-forward flavour profile

of the pork.

And then you had this fennel
and orange and mustardy thing,

which was, I guess,
a bit Frenchy.

And then I felt like

when you threw the kimchi
in as a bridge,

it threw another
kind of flavour profile into it.

OK.
Yeah...

Yeah, I'm not sure
if it's worked.

Yeah, look, Jack,

when you cook roast pork
with crackling,

what you want to do
is either cook it really slow,

and then
for the last 30 minutes,

crank the temperature.

An air fryer is actually
a great tool

because it's a small cavity

and you can blast hot air
around it really quite quickly.

I'm sure
not your most successful cook,

but you were on task.
You worked really hard.

I did really appreciate the way

you moved around the kitchen
today.

Thanks, Curtis. Appreciate it.
Thank you.

Walking away from the judges,
I feel pretty devastated.

I'm just gonna have to wait
and see

where this lands me today.

It's alright, mate.

OK, the next one
we want to try is Annabel.

(APPLAUSE)

Hi, Annabel.
Hello, Poh.

Annabel, what have you made?

I have made a pork and fennel
mini cavatelli

with a pork crackling
pangrattato.

I used some pork shoulder.
I used some mince.

And then I also used
some lard as well.

So it's like a little ragu?

I guess so. A quick ragu. Yeah.
OK.

You've done a really good job.

I really like the flavour
of the dish.

I think it's nice.

I think the cavatelli
is really nicely cooked.

It's got a nice bite to it

and I love the little
pork skin crumble.

I think that it gives it
a nice break up in the texture.

It's nice and sweet.
A bit of spice.

Very well seasoned.

The tomato is impeccable.

Your pasta is great.

I love the shape.

Thank you, Annabel.

It's hearty.

It's, like, got so much
deep, deep flavour in it.

Um, sometimes you actually
just have to look

at what part of the shoulder
you're putting through.

So there was just
a couple of pieces that I got

that were a little bit gristly.
I think you could have

just tweaked a couple of things
to make it that top tier worthy.

Sorry, I hate gristle, so...
Thank you.

CURTIS: Well done, Annabel.

Next up, Grace.

GRACE: I've made my pork
saltimbocca.

SOFIA: Lovely moist pork.

Ate so well together.

I'd happily order this
from restaurant.

Petro.

PETRO: I made some
Mexican-inspired pork skewers

with a pineapple salsa,

white onion, and some tortillas.

ANDY: The flavour on the skewers
is delicious.

You can taste the chillies.
Really nice.

Nice.
Thank you.

Aaron, you're next.

I've made
charred pork belly skewers

with a red miso mustard

and roast pepper sauce,

and some pickled daikon
and carrots.

The flavour is fantastic,

but I think the cook
is a little uneven,

just because,
by nature of that cut.

Yeah.

OK. Next up please, Alyona.

(APPLAUSE)

She's burned her hand
very seriously.

(SIGHS) I just...

Oh, I'm just
kind of dreading this moment.

I had a great concept
in mind from my heritage

and then the days
when I lived in Scotland.

But this dish

is not really
up to my standards.

I'm really hoping it's not going
to send me home today.

I'm not ready to go.

Are you OK?
Show...show us your hand.

Oh, it...it's fine. It's good.

(CHUCKLES)

I'm good.

Tell us, what is your dish?

It's a pan-seared pork chop
with apple and fennel puree...

..rhubarb relish

and some black pudding
pangrattato.

It's a bit of
a life story of mine, I guess,

on a plate.

I hope the flavours are there.

Like, I feel
after I burnt myself,

I got a little bit flustered

and I wasn't really thinking
that clearly.

It sounds like your dish
did not go the way you planned.

Um, anyway, we're gonna test it.

Alyona, I really loved
your ideas.

I loved the idea
of the black pudding,

and I loved that it showed
a little piece of your travels

and where you've lived.

I think the cook on the pork
is really decent,

and the pork goes very well

with, you know,
that fruitiness.

But I think

because you were missing
the sauce,

maybe the ratios are
a little bit out of whack,

'cause you thought
maybe putting more of something

on there might help.
I just wanted something

kind of a little more
runnier and savoury

to knit it all together.

Your puree, it...

Yes, you've whizzed
the absolute bejesus out of it.

So, you know, it's soft,
but it's not smooth and silky.

It's still got those fibres
in it.

And it's left me
not loving your dish

as much as I wish I did.

Alyona, I can tell
it was a stressed cook

because the rhubarb
and the black pudding

to me is wonderful,

but to bring some moisture
and some richness to the dish

would have really changed
the way it ate.

They're small mistakes,
so don't be super disheartened.

It's just a bummer
that, on a day like today,

small mistakes
can put you in jeopardy.

Thanks, Alyona.

(APPLAUSE)

Hearing everything
that I already knew

what's wrong with the plate,

it's quite disheartening,

but I'm here to learn and grow.
So...

..I hope
these are just lessons learned

moving forward
into the competition.

The standard in this kitchen
is really amazing,

and I know that you're not
all the way towards the end,

which is when the standard
normally gets there.

So I can't wait to see
what you guys are cooking

towards the end
of this competition.

Well done, guys. Good job.

Mate, it's always good
having you here,

and it was an absolute treat
this time.

Give it up for Curtis Stone.

(CHEERING AND APPLAUSE)

We asked you to take

the versatile
and succulent flavours of pork

and create a dish
worthy of keeping you

in the competition.

There were some
incredible dishes today,

but there was one dish...

..who really
stole the limelight.

Dot, your pork and peaches
were fabulous.

Keep cooking like this
and you will be unstoppable.

(CHEERING AND APPLAUSE)

Now to the not-so-great news.

Among the hits...

..there were also some misses.

If I call your name,
please step forward.

Jack.

Jack, your dish felt disjointed.

The concept
and flavours were clashing

and the pork
was inconsistently cooked.

Alyona.

The grainy textures
of your purees,

combined with the lack of sauce,

didn't work as well
as you intended.

But ultimately, the challenge
was about celebrating pork.

So, sadly,
the cook we are sending home...

..is

..Jack.

Jack, it's been really great
having you in the competition.

I've had such an amazing time.

It's been so surreal

to cook for all you
beautiful people.

I've met some lifelong friends.

Um...

I've learned so much about food
and different cultures,

and I just want
to keep on learning.

Enthusiasm and curiosity
can get you so, so far.

So keep that with you.

Thank, Sof.

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

(APPLAUSE)

MAN: Well done, Jack.
Thanks.

Well done, mate.
Thank you.

Take care.
Bye, Jack.

See you, mate.

(MUFFLED SPEECH)

I'm really proud of myself

to make it to the top 14
of MasterChef Australia.

To even be wearing
one of these aprons

is such an honour.

You've got a great future,
you know that. Keep going.

Yeah? Keep on doing it.
Appreciate it.

I just feel like I've gained
so much from this experience.

I'm walking out of these doors
a better man...

(CHUCKLES)

(BOTH GRUNT AND LAUGH)

I need to go to a chiropractor,
mate.

..with lifelong friends

and memories that will last
a lifetime.

Give it up for, Jack, everybody.

(WILD CHEERING AND APPLAUSE)

ANNOUNCER: Tomorrow night...

If there's one thing
Aussies truly love,

it's a great comeback story.

(ALL SCREAM)

ANDY: Welcome back, everybody.

..they're back for redemption.

There's still so many dishes
I wanna cook,

so I really hope
I'll get my apron back today.

They'll raise the bar
higher than ever before.

(GASPS) Whoa, girl!

..to win their place
back in the competition.

If I want a real shot
at that apron today,

I probably do have
to do something

a little bit crazy.

Oh, what the hell?!
I don't know what it is.

Captions by Red Bee Media