All language subtitles for MasterChef Australia - S18E41_Eng

Here we go!

(CHEERING AND APPLAUSE)

Let's go, guys! Ah!

Ooh, what's in the fridge?

VINNIE: Walking into
the MasterChef kitchen,

there is four massive fridges
behind each judge

at the front of the room today.

What's in it?

I have a feeling we're probably
gonna have to pick

one of these fridges
and make a dish.

Hi, everyone.

CONTESTANTS: Hello.

This is Knockout Week.

If you find yourself
with a bottom dish,

you'll be knocked
out of contention for immunity

and join Casper and Emily
in the elimination challenge.

So you need to cook at your best

every time
you're in this kitchen.

So many of the best dishes start
with staring into the fridge,

waiting for
a bolt of inspiration to strike.

Oh, this is going to be good.

The four of us have done
all the hard work for you,

and we've filled each fridge
with our favourite ingredients.

But before we show you...

..you'll need to decide
which fridge full of ingredients

you want to cook with.

Oh, stop it!

The only information
you have to go off

is how well you know us.

Oh!
Ha-ha! Oh, boy.

Ooh, we have to just go in blind
and choose them.

That's kind of scary.

We will take this
very personally as well.

(LAUGHTER)

There's a bit of strategy
here today.

I think, like,
you could kind of work out

what each of the judges
might have in their fridge,

but I'm more certain about Andy
than anyone else.

So, please stand opposite
the fridge you want to be with.

Oh!

(LAUGHTER)

Oh, nobody wants Sofia.
Aww!

What about you?

People think I'm too exotic.

LUKE: Hate to see someone
left out, and I know Sofia -

she loves ingredients,
she loves around the world.

I'm trusting my gut on this one.

Luke's changed.

Yeah.

Do I go Poh's, or...?

ANNABEL:
Oh, have you not chosen yet?

No. I'm thinking
between Poh and Andy's.

I've automatically gone
to Andy's fridge

because I feel
like my strengths will

be really tailored to

his way of cooking.

But I'm looking at Poh's fridge.

Maybe there'll be something
interesting in there.

Make the decision, mate.

Last chance.

I've come on to MasterChef
to try new things,

and this is something new.

Let's go Poh's.
He's gone Poh!

Petro!

Late move from Petro.
Wow.

Pat, what do you reckon
is in my fridge?

Why are you over there?

I was just vibing
with Andy's fridge,

so trusted the gut -
it's big enough.

(LAUGHTER)

Luke, was that a pity move
into my line,

or what made you change?

I forgot that it was going to be
all French.

How did you forget
it's going to be all French!

What is not French about him?

I don't know
what happened there.

So, what's the strategy?

What are you expecting to find
in my fridge?

I'm hoping that there's just
a wide range of ingredients.

Right, are you ready to see
what is in our fridges?

Yes!
Yes!

Starting with Andy.

Let's see
what I've missed out on here.

CONTESTANTS: Ooh!

OK.

There is a lot
of fresh seasonal stuff.

I've got some beautiful
bay lobsters up there,

some beautiful quails,
some pickles and ferments.

There is a couple of tins
of Travla

at the back there too.

(LAUGHTER)

There is so much there
in terms of stuff

to really drive flavour
into your dish.

VINNIE: I'm so, so happy
with this choice.

Literally,
this fridge is chock-a-block

full of stuff
that I know I'm gonna smash.

Well, guys, I feel
like you've hit the jackpot.

CONTESTANTS: Ooh!

So, I've got some lovely protein
and I've got some pork belly.

I've got tofu, salted soy beans,

preserved olive.

I've got some sort of,
like, alternative things

like garlic scapes
and Chinese celery.

Poh's listing the ingredients,

uh, and I'm realising
I know none of them.

And then I've also got
the strawberries,

longans, hazelnut meal.

There's lots of options

if you want to make
an Asian dish or bake.

SOFIA: Petro,
are you having some regrets?

I mean, it sounds exciting,
but I'm just trying to think

how the hell do I use
this stuff?

I think you've got
a really good palate,

so I think
you're going to be fine.

Well, Luke, in my fridge

we've got flavours of the world.

Oh.

Big hunk of protein here.

We've got lamb backstrap
with the fat cap still on.

We've got sujuk,
which is like a Turkish sausage.

Beautiful spices.

I just want to look Alyona
in the eye

when I tell her I've got dill,
beetroot

and schmaltz chicken fat.
I knew it was gonna...

Sofia's fridge is stocked!

Beautiful fresh produce,

buffalo mozzarella,
capers, kombu.

I honestly feel
a little bit overwhelmed.

It is such a good fridge.

Luke, the world is your oyster,

and the oysters
are also your oysters.

(LAUGHTER)

Hannah, I would like
to congratulate you

for making the right decision.

A little bit of fridge envy.

However,
I'm fairly sure Jean-Christophe,

being French and a pastry chef,

is going to have more
desserty stuff to work with,

and maybe I'll go
with a dessert today.

Et voila.

The first thing I see
is pig's trotters.

We've got some flank steaks,
proper creme fraiche,

proper butter.

We've got some cornichon,
espelette, escargot.

There's actually not a lot

of sweet-based items
in this fridge today.

I think I'm going
to have to refigure

this whole thought in my head
of dessert.

So, now you know
what you're cooking with,

we're giving you 75 minutes
to cook any dish you like,

but you only have
the ingredients

from your chosen fridge, plus
the under-bench pantry staples.

The bottom two dishes
will join Casper and Emily

in the elimination cook
at the end of the week.

And if you needed
any more of an incentive

to aim for the top,

whoever cooks THE dish
of THE day

will win...

..a $5,000 LG voucher

that'll help you stock
your dream kitchen.

Yes! I am so excited for this.

That would be awesome to have
$5,000 to spend

and maybe I'll get to get
one of those fridges.

Are you ready?

CONTESTANTS: Yes.
Your time starts now!

(CHEERING AND APPLAUSE)
Go, guys!

There's so much.

I went the wrong way!

What are these bad boys?

Come on, Aaron!

Come on, Petro!

I'm kind of laughing at myself
for picking Poh's fridge.

I'm standing here still trying
to figure this out,

and everyone else
is already gone.

I am most confident with

Middle Eastern
and Mediterranean type of food,

and I haven't used a lot
of these savoury ingredients

that Poh has in her fridge.

I see the pandan
and I love pandan.

It's got
such a fragrant grassy taste.

I'm thinking
all this could work together.

Maybe I'll go Greek technique

with Asian flavours
to do a dessert.

HANNAH: Oh, that's endive.

You never know when you walk
into this kitchen

what curveball
they're going to throw at you.

Um, look, I'm familiar
with snails and pig's trotters,

but not familiar
with cooking them.

So, yeah, definitely
that's a new option, isn't it?

I'm not 100% confident
in French cuisine

because I haven't actually
made or eaten a lot of it.

But I've been practising
beurre blanc at home,

so I'm hoping I can bring
that technique in today

and create a dish
around champagne beurre blanc.

I've grabbed a whole heap
of different flavours

that I'm tasting along the way,
and it's going to be

a create-your-own-adventure type
situation as I keep going.

It is Knock-Knock Week,

and today is
our knock-knock fridge.

Knock out, knock out, knock out,
knock out.

Are you having a stroke?

Knock-knock! Knocky-knock!
(LAUGHTER)

What a challenge!

I can't wait to see what they do
with the ingredients that,

like, they're all
in my fridge at home.

I want to be inspired.

POH: I'm really excited
because I've included

lots of interesting ingredients
in my fridge

that they might have
not used before,

but all they need to do
is just taste.

Righto, shall we see
what they're doing?

Yeah.
Can't wait.

Come on, Aaron!

Good chilli choice.

AARON: I chose Poh's fridge,
and basically it's because

I'm comfortable
with the ingredients

she might have picked
for the challenge.

And I'm pretty happy
with what I got so far.

Poh's ingredients in the fridge

definitely bring back
a lot of nostalgia for me.

I've got the preserved vegetable
and the Chinese olive,

fresh wombok,
some chilli and ginger.

I was five years old
when I moved here.

Whenever we went back
to Malaysia,

I used to say
we were going home,

and it took a long time
to actually learn that, no,

Australia is home
and Malaysia is the holiday.

Three months in a year
we'd go back

and have all our Malaysian food

and all the things
we wanted to eat.

So I'm kind of looking back
into my childhood and seeing,

"Oh, yeah, I remember that.
I used that before.

"My mum used to use that."

I'm definitely going to try
and draw on that

to create an amazing dish.

I decided to make

a twice-cooked pork belly.

It's best to pressure cook it

and then deep-fry it, just
to get a bit of texture to it.

A slaw made with the wombok.

Maybe some chilli caramel
on the pork belly as well.

I think I'm
in a pretty good spot.

CASPER: Labneh.
Quail.

Yeah, I don't know
how to cook it, though.

The competition
is definitely heating up now,

like, to the max.

Like, the finish line
is right there in sight.

But also, I'm 26, you know,

and I'm looking to move out
and deck out my kitchen.

Vinnie!

$5,000 voucher from LG.
Are you going for it?

100%.
Yeah?

100%. Those fridges
are pretty sick.

I wouldn't mind one of them,
to be honest.

And I'm looking to move out,

so hopefully
that could accelerate it.

It's a great little
moving-in gift.

Exactly right.
Uh, what's the dish

that's going to get you
the voucher?

I'm gonna do some
barbecue spatchcock quails.

OK.
Harissa glaze.

I'm gonna do some labneh

that I'm straining
the yoghurt with.

Some caramelised figs
and toasted macadamias.

Good luck.
Thank you.

It's the battle of the fridges.

One hour to go!

Come on!
EMILY: Come on, guys!

Lock in!

Come on!

Annabel!
Hello, Andy.

Why did you choose my fridge?

Because I feel like your style
of cooking

is, like,
what I align with the most.

And I was like,

"I bet you there's gonna be bugs
and anchovies in there."

Well, you nailed two
out of the whole fridge.

Yeah!

What's the dish?

Pasta.
Yep.

With, like, I'm gonna make
a tomato water

and then reduce it down,

poach some bugs,
put them on top.

Yeah.

These are the dragon eye fruit,
aren't they?

I love them so much.

Hey, Pat. What were you loving
in the fridge?

These bad boys.
Bugs.

I'm a big seafood lover,

so I am going
to be cooking those today.

Kind of like a play
on fish and chips.

Just some
real thin parsnip chips

in the beef tallow.
Yep.

Um, and a charred padron
and a mayo and then a slaw.

Oh, they're so good.

Alyona, what are you gonna do
with all those ingredients?

So I'm gonna make quail.

Beautiful.
Love the quail.

Parsnip puree
with a bit of rhubarb jam,

and I'm thinking maybe even

black sausage crumb situation.

Have you ever had
the dried ones?

Mm!
In tea?

You alright there, ladies?

Uh-huh.
Want one?

Just need the oysters
and the champagne.

I know. Yeah.

Hey, Aaron.
Yo.

How long is too long
to boil pandan?

Uh, I don't think
I've ever had an issue

boiling pandan before.
Yeah?

You just infuse it in the syrup.

Just for as long
as the syrup's done?

Yeah.

Petro.
Hello, Poh.

I'm so happy you used
the sweet section of the fridge.

Yes, I'm actually
gonna kind of take

a bit of my culture
and use the Asian flavours.

Yeah.
I'm gonna make filo cigars.

So you're doing Grasian?

Yeah, Grasian!
Greek-Asian, OK.

I'm doing
a pandan and ginger syrup.

Beautiful.

What flavour is your creme pat?
Strawberry.

Strawberry? OK, I'm worried.

Ooh, OK.

I think these two
are gonna fight,

because this is a grassy flavour

and this is
a fresh perfume flavour.

Also,

how many Greek-Asian desserts
have you had?

Zero.

I-I...

We're looking
for two bottom dishes today.

I think there might be a reason

why you haven't seen
any Greek-Asian desserts.

Poh says to me
that the strawberries

aren't going to work,
and she knows these flavours.

She's picked these flavours
as well.

I've got to think about
what I can do,

otherwise
I'm gonna run out of time,

and I could be
in that elimination

at the end of the week.

It always surprises me when
the guys pull out some desserts.

Yeah.

Particularly someone like Petro.

Especially if he's never worked
with pandan before.

Poh's advice to me

is that strawberries and pandan
clash against each other,

but also this is
a crossover between

Greek and Asian cuisine,
which usually isn't done.

There is a fine balance
between taking her advice

and sticking to your guns,

so the strawberries are out.

I'm going to do
a coconut creme pat.

But I've never heard
of Grasian before,

but it sounds like
that's what I'm doing today.

I've got a bit to do,
but hopefully it works.

EMILY: Let's go.
Looking gorgeous.

LUKE: Thanks, Emily.

You know I always think
you're gorgeous, Luke.

As soon as I saw
Sofia's fridge,

I was just drawn
to the flavour bombs.

But I've been told
again and again

that I'm trying to do too much.

I'm thinking just pick
a few ingredients

that I like the look of,
and pick a dish that'll impress

the judges of the new things
I've been learning.

Luke.
Hey.

What are you making?
I just saw this burnt fig jam,

put it in a bit of ice-cream
and, like, tasted it.

I was like,
"This kind of tastes caramely."

So, like
a burnt fig jam ice-cream?

Yep, and then I just remember
you talking about

going around the world.

I'm gonna do Portuguese tarts.
Nice! Have you been to Portugal?

I've not been to Portugal.
(LAUGHS)

Um, but I have been
to my local Portuguese bakery.

I actually was inspired
by the air fryer challenge.

I'm gonna use an air fryer.
OK.

And I assume you haven't
made a Portuguese tart

in an air fryer before?
No, of course not.

Sounds like a lot of firsts
for you today, Luke,

but I'm rooting for you.

OK. Thanks, Sofia.

CASPER: Luke, are you doing puff
in the air fryer?

He loves it in there, mate.

He scares me.

EMILY: He always scares me.

I've heard somewhere that,

when they traditionally
make Portuguese tarts,

they normally use, like,

a 400-degree oven just to get
that real puff of the pastry,

and you get that burntish top.

I'm hoping to use the air fryer
a little bit like a combi oven.

Because the fan in it
is so strong,

you can get such a high heat -

I think this could work.

Hopefully, they'll
come up looking golden.

Opportunity's knocking!
45 minutes to go!

You're a fridge.
It was too far away!

Is this real...?
This is real champagne?

Yeah, it's proper champagne.
Just remember to cook, you know.

This will help me cook.
Yeah!

JEAN-CHRISTOPHE: Hannah.
Hello, Chef.

So tell me, what are you doing?

So, today I'm going to do
a chicken breast

and a puree of carrots,

a confit of baby leeks
with a champagne beurre blanc.

Ooh.
Yeah.

Your dish sounds a bit simple,
technically,

so everything depends
on your champagne beurre blanc.

Yeah.
Good luck.

(EXHALES)

Yes, I believe
everything on this plate

is tied together
with this beurre blanc,

so it needs to be exceptional,
and, um, yeah,

that's what I'm aiming for.

Let's get this happening, hey?

People are scared
of beurre blanc sometimes

because they are notorious
for splitting easily.

It's got me a little bit scared,
but I'm, like, whatever.

I've got enough time to do this.

I'm using French butter,

and you just add it
really slowly.

So I'm just going to stand here
and whisk for a bit.

Pumped?
POH: Yes!

Yes, pumped.
This is good.

So, I've got Aaron and Petro.

Petro's going Grasian,
so a Greek-Asian dessert.

It's going to be like
a little Greek cannoli.

My only worry is how many
Grasian desserts have you had?

None.
None, so...

I love a first.
Yeah!

You think you're worried?

Luke is making Portuguese tarts,

but he's never been to Portugal

and he's doing them
in an air fryer.

Oh-la-la-la!
What?!

There are bakeries
that specialise

in just the Portuguese tart.

Yeah!
That's right, yeah.

They take so much work
to get perfect.

Show us what you can do with
the ingredients we gave you!

28 minutes to go!

28 minutes!

Whoo-hoo!

CASPER: Is that
the soybean, Aaron?

AARON: Yeah.

I'm going pretty well,
actually, I think.

I've got my pork belly.
That's in the pressure cooker.

I'm just trying to see
what the flavours are like

in the slaw and what I want
and don't want.

One of my favourite memories
from Malaysia

was when my grandma
was in the kitchen,

and she got me
to taste different things,

try different things.

That's where I learned
to use instinct,

balancing
all these very punchy flavours.

I don't really want
the Chinese olive,

basically, the tapenade
that I've decided not to use.

It's got a really earthy
sort of flavour

that doesn't really go well
with the slaw.

I want something
fresh and zingy instead.

So I'm just going to stick
to the preserved vegetable,

the fresh wombok, some chilli
and ginger

and just the dressing here.

VINNIE: What temp do you
take quail to? Do you know?

I've never cooked quail.
Sorry, brother.

Me neither!

So, so far, I've pretty much

got all my herbs cut up.

My glaze is done

and looking
to start doing my quail now

I don't want to take
any chances with this bird.

It needs to be charred really
beautifully on the hibachi,

and it needs to have
that really nice smoky flavour.

So I've got three quails
just in case I stuff up.

I'm going to make sure
this bird is perfect.

So this will basically
be my tester.

I'll see how it cooks,

and then from that
I'll finish it off

and I'll start glazing
and things like that.

I want the quails
to be really, really juicy

and the breast
just slightly pink.

Oh-ho-ho, je suis croissant!
Oh, oui!

I just said, "I am a croissant."
Oh, croissant!

My tarts are in the air fryer.

My ice-cream is churning
in the ice-cream machine.

The only thing I can do
is just wait

and see what happens.

It's kind of like the calm
before the storm right now.

Sorry, Luke.
Do you mind if I use...?

Are you not using your stove?

All yours, Chef.
Right.

Can I use your chopping board?
Of course, Chef.

Oh!
Wahey!

There it goes.
Sorry, I do apologise for that.

I have no idea what is going on.

Can I use your butter?

There's only a little bit
of French butter

left in the fridge.

A little bit!

Jean-Christophe is yelling
in the kitchen.

Hey!

I want to win that voucher.
Whoo!

I need a new fridge!

Hey!

It feels like I'm at the F1,
with the amount of champagne

being sprayed in my face
by Jean-Christophe.

Oh, sorry for that. Oh!

If this is what the finale
is gonna be like,

I'm ready for it.

And that's it.

Thank you so much, by the way,

Andy, Poh, les escargots!

So that's it. Very simple.
Meuniere. We call it meuniere.

Yum!

You want to try
your own goodness?

Yeah, I will, actually.
Thank you.

So they've been...
Oh, yum!

..sauteed very quickly...

Yum!
..with a bit of butter.

Jean-Christophe?
Yeah.

You SNAILED this.
(LAUGHS)

EMILY: Come on, Luke!
Reclaim your bench space.

The French circus
has left town

and it's time to focus
on my dish.

I open up the air fryer
to check on my tarts...

..and the custard
has overflowed.

And now the sides of the pastry

are just sort of getting soggy
and burning.

Yeah, it's just not looking
how I would have liked.

Come on, Luke!

Yeah, that guy's not right.

While it's cooked, the filling
has come out the top

and then made it soggy.

Thankfully, I've put in four,

so I've got four chances
to get it right.

I'll put them back in and then
take them out round the buzzer.

Ten minutes left, guys!
Come on!

ANDY: Come on, guys,
think about plating!

Make sure you guys
get it on a plate!

I'm just really worried
about Petro.

I don't know what's going on,
time-wise.

PETRO: Under the pump.

I've just finished
my creme pat.

My syrup's about done.
That has to be cooled.

I need to get on to rolling out
my filo dough and frying them.

So there's a bit to do.

I am starting to feel
the time pressure a bit,

and I'm not feeling
too crash-hot about my dish.

I feel like it's going
to be too subtle.

I feel like there's not going
to be enough flavour.

How are you going, Petro?

Uh... Yeah, interesting.

I think I should have done
a pandan creme pat.

What's your creme pat now?

It's a coconut and vanilla.

Well, why can't you
still do it?

Anyway, that's just a thought.
Thanks. Thanks, Poh.

Time is not on my side
at the moment,

but I think I need
to inject some pandan flavour

into that coconut creme pat,

so I'm gonna get
some pandan leaves,

blitz it up in just
a little bit of coconut milk,

strain it,
and then that extract

will go into my creme pat.

I've just got to push
and not think twice.

AARON: So the plan
for the pork belly

is that the judges
will get all the flavours

of chilli oil,
the fermented soybean,

the oyster sauce
coming through the pork,

and once it gets
a bit too rich,

they can quench
that richness with the slaw.

EMILY: Ooh, it looks beautiful!

Pork's out of
the pressure cooker.

Chilli caramel is bubbling away.

Aaron, taste it.

But as I taste
the end of the pork,

not a lot of that flavour
actually penetrates the meat.

Looking at the braising liquid,

I'm thinking I should turn this
into some sort of sauce.

Yeah, I'm not using
the chilli caramel

because I already had such
a good base for the sauce,

why waste it?

So I'm, you know,
trying to reduce it down now

to make a little bit
of a glazy situation.

Adding it to the dish will only

amplify the flavours
that are already on the pork.

Last thing I want to do

is be knocked out
in Knockout Week,

so let's try and, uh, try
and do well and bring it home.

Today's the day
to be dish of the day!

Five minutes to go!
ANDY: Five minutes, everybody!

EMILY: Come on, Pat!

ANNABEL: We're good, we're good,
we're feeling good.

Cooked my pasta.

The bug's cooked
really beautifully.

Gremolata-y thingy.

My salsa-y thing for the top.

It is, like, yummy, I think.

PAT: I'm really happy
with the bug.

I'm just finishing off
the parsnip crisps.

Just getting my butter finished,
and then I really want

to taste everything together

and see how it works,
so we'll go from there.

ALYONA:
All my elements are ready.

Happy with the quail fillets.

I have my crumb ready,

my rhubarb jam

and then my puree
is there as well.

So I think this is all gonna
come together really nicely.

CASPER: Let's go, guys.
Make it perfect.

Get it on the plate, Vinnie.

So all my elements

are basically ready to assemble.

I've prepped all my herbs,

I've got my yoghurt straining
in the fridge,

and my figs are nice
and caramelised.

I just need to bring
everything together now.

I'm just kind of focusing
on my quail right now

and making sure
that is absolutely perfect.

Quail is a really tricky protein
to cook because it's so small.

A lot of the parts can overcook

while some parts
are still really, really raw.

I'm looking at my three quails

and they're all looking
as good as each other,

but I'm not gonna know
if it's cooked through

to that bone
until the judges cut into it.

There's a $5,000 voucher
on the line!

Three minutes to go!

CASPER: Let's go, guys.
Finish 'em up!

EMILY: Is your sauce
in a container?

Yep, my sauce
is in a container there.

Finally, I've got my sauce
in the jug,

and I'm actually
starting to realise

I have neglected
some other elements.

I was scared to split
the whole sauce,

so I was fiddling too much.

I chuck my chicken
and just kind of

quickly drain my leeks
and chuck them on the plate.

It's amazing
what you can get done

in one minute in this kitchen.

Don't get knocked out!
One minute to go!

CASPER: Come on, guys!
Final push! Let's go!

Get 'em on a plate!
EMILY: Come on, guys! Come on!

Come on, Petro.

PETRO: I've got a minute to go.

Now I've got pandan
in my creme pat

and I've got pandan in my syrup.

It's given that flavour boost
that I was after,

so I'm really happy with that.

I pull my filo cigars out
and they're looking great.

All I need to do is put them
in my syrup

and then fill them with
the creme pat, and happy days.

Do you have a plate, Petro?
Got a plate?

No, I need to get a plate.
Yeah.

And these, they're very hard
to get off.

I know, I can see.
Yeah.

I can't believe
this is happening right now.

They're not coming out.

Everything's ready to go.

I just need to get these cigars
off the mould.

Come on, Petro.

Oh, yeah, he's got it.

Come on, Pet.

As soon as I get my filo cigar
off the mould,

I douse it in my syrup,

fill it with my coconut
and pandan creme pat,

and then I roll it
in my toasted coconut.

Every second counts.
30 seconds to go!

(SHOUTING AND APPLAUSE)

Make sure you get it
on the plate, guys!

Come on, Luke.

Oh, no,
they're really burnt, man.

They are so burnt.

I pull my small tarts out
and they are very charred.

It's such a bad feeling

plating up a plate of food
that you just know isn't right,

but I can't just serve up
an ice-cream.

I have to put it on the plate.

You've only got ten...

JUDGES: Nine, eight, seven,

six, five, four, three,

two, one!

That's it, everybody.

Oh, my sister!
Good, good.

HANNAH: Very messy plating.

The last five minutes
went insane.

I didn't really have time
to taste and flavour my carrots.

I feel like
because I'm the only one

that picked JC's fridge,

he's been
evenly wandering around,

but you see him eyeball
over here

because he wants me
to do well as well.

So I really hope today
he's proud of me

and happy with the food
that I've put up.

It's day two of Knockout Week
and a reminder

that there is a big prize

for top dish today,

but we are also looking
for the two bottom dishes

to go straight
into the elimination

at the end of the week.

We'd love to taste your dish...

..Aaron.

AARON: Winning immunity
at the end of the week

would be huge, because it's
just another step forward

in the competition.

I'm hoping the judges say
that the dish is delicious

and they understand

the balancing act
that went into the dish itself.

Aaron, you used my fridge.
What did you end up making?

I made a twice-cooked pork belly

with an Asian glaze
and some slaw as well.

Are you glad you picked
my fridge,

or are you regretting it?
(LAUGHS)

I'm so happy
I picked your fridge...

That's good.
..because I remember,

like, little bits of nostalgia,
especially with the olives.

Like you said,

having it with congee,
just plain white congee,

just having it on top.

You know, I used to have that
when I was a kid,

especially when we had,
like, tummy aches and stuff.

Yeah, yeah, yeah.
That's what Mum would feed us.

Yeah, it's very nostalgic.
Yeah.

And then the mustard greens
as well.

Again, it takes me back
to my grandma's soups and,

you know, all the stuff
we used to eat it with as well.

It looks very appealing.

Like, the colour and the gloss
on that sauce

looks really wonderful.

Thank you.
And I really want to taste it.

(LAUGHS)

Aaron, when I saw you
dump a whole bunch

of those umami bombs
into the stockpot,

and then you were going
to pressure cook that

and then make a caramel
to put over the top,

"I want to throttle him."

Because obviously
all the flavour

would have fallen
into your sauce,

and then
you're making this thing

that is just sugar and water.

Yeah.

So I'm so glad
you came to your senses,

because it is bloody delicious.

You've used all those soy beans
and the oyster sauce.

I think you've used
all those really effectively.

And I love the slaw.

I love how hard you've hit it
with the ginger.

The ginger and pork
are like best friends.

Yeah.

I really love

the preserved mustard greens
as well,

to add that little
sweet-sour, salty kick.

A really, really lovely dish.

Yeah.

It's very scoff-able.

And your pork
is cooked really well.

It does have that very,
very slight crust to it,

but the pork is tender.

It's easy to eat from the flesh
all the way through to the fat,

and that's something that
doesn't happen all the time.

Yeah.

The sauce, it's sweet,
but it's got a lot of depth,

so all of that tasting
that you did along the way,

it really paid off.

And then,
because it is so sweet,

having the tang
of those mustard greens,

a bit of the freshness
from the ginger,

you've made a side

that goes
absolutely phenomenally

with your main as well.

Thank you.
Good job.

Thanks, Aaron.

Good job, Aaron.

Next up, Annabel.

ANNABEL:
I made a harissa bug pasta.

Annabel, my bug
was cooked unbelievably well.

Yeah.
Beautiful.

Pasta, I think
it's really nice work.

What I really kind of got into

was that kind of
little pangrattato-y number

on top with the macadamias,
the fresh herbs

and the guindilla peppers.

Thanks, guys.
Good luck.

Next up, Pat.

PAT: I've done
a steamed bug tail

with some crispy parsnip crisps

and a slaw.

What about if it was on
the menu? How would it read?

Um... Bug and chips.

Bug and chips.

JEAN-CHRISTOPHE: Pat, your bug,
it's been cooked very well.

Your slaw, nice skill.

I like
the little parsnip strings.

Excellent.

Another on
the Andy fridge train,

Alyona.

ALYONA: I made
pan-seared quail breast

with rhubarb and figs.

Alyona,
the quail is cooked beautifully.

You still get that tang
from the rhubarb.

Very earthy parsnipy puree.

Incredibly smooth.

Really lovely.

Next up, please, Luke.

Serving this up to the judges -

I'm feeling
pretty terrible about.

I do not want them to taste it.

I do not want my name to be
attached to what I'm serving up,

but I've got nothing else.

Luke, can I ask you, what is it?

I've done a Portuguese tart
with a burnt fig ice-cream.

Have you made this before?

I've not made it before. Uh...

So how did you cook them?

I cooked them in the air fryer.

Normally they're done in,
like, a super hot oven.

Yeah.
And in my mind,

an air fryer gets hotter
than an oven, at home anyway.

So that was
the reason behind it.

'Cause it's a small cavity?
Yeah.

We're gonna taste your dish.

Luke, you nailed that ice-cream.

And I think using that

really molasses-y fig jam
was a clever move.

The custard,

it's got a beautiful flavour
to it.

It's just the right amount
of egginess for me

and reminds me
of Portuguese tarts,

but I've never had
a Portuguese tart

served with ice-cream, because
a perfect Portuguese tart,

you don't need anything else,
you don't want anything else.

And it is really impossible

for me to look past
the burnt, overflowing edges.

I know how hard these are
to get right.

I can't believe
how close you've got,

but in the same sentence,
you're also so far away,

because I think that there

is pretty close to inedible.

That could land you
in the bottom two.

Sorry, brother.

I tried something
a bit different today

and it has completely
gone up in flames.

If I'm not
in the bottom two today,

I might go and buy
a lottery ticket

because I might
get away with murder.

(INDISTINCT SPEECH)

Next up, Vinnie.

(APPLAUSE)

There is a lot
on the line today, you know,

being safe from elimination,

but trying to cook a quail
on a hibachi

is really, really difficult.

If this isn't right,
my dish won't be right.

Vinnie, what did you make?

I made a barbecue harissa
glazed quail with a herb labneh,

some caramelised figs
and macadamias.

Happy at the end of the cook?

Yeah, I think I am.

Righto.

It's gonna come down
to the cook on the quail.

Let's have a look.

OK.

Vinnie, really flavourful
plate of food.

And I feel like,
in the sort of last few dishes

that you brought,
your personality's in the dish,

and I really like that.

Really delicious flavours.

I love the way my quail
was cooked. Very beautiful.

Thank you.

Vinnie, I'm gonna start
with the quail.

Those grill marks,
those char marks,

caramelisation,
slightly burnished,

especially the wingtips.

I like it on that rare,
medium rare side,

but that just got me good.

Then every other component

is, like,
jammed full of flavour.

I especially love
those grilled figs.

I thought that was
such an odd one to put on there,

but they've really sucked up
that smoke.

They went with the quail
really well,

as did the herb yoghurt,
as did the macadamias.

The figs, I think
they were the best for me.

Really played a big part.
Such a simple ingredient.

Well done, mate.
Thank you.

Nice one, Vinnie. Well done.

OK. Next one, please, Hannah.

HANNAH: Looking at my dish
and I'm, like,

a little bit nervous serving
this up to Jean-Christophe.

I think I just spent
way too much time

on this beurre blanc,
and now I have

neglected other elements.

It's a bit thick now, guys.

Hannah.
Hello.

Can I ask you a question?
Yes.

Why did you use
the most handsome judge fridge?

Can't even say that right!

Not loaded.
Not a loaded question.

Yeah, I chose yours

because I knew
you've done patisserie,

and I thought I might go
with a dessert today,

and yours would probably be
loaded up with dessert things.

So tell us, what have you made?

So, today I've made
pan-fried chicken

with a confit baby leek,

carrot puree
and a champagne beurre blanc.

OK.

We're gonna taste your dish.

Hannah, I think,
with French fundamentals,

you really do have to know
what you're doing,

like when
you're building a sauce,

and as much as we know
that French food

is all about injecting
as much butter

into any given object
until it nearly...

..but just before it splits,

you, also,
there's a real skill to it,

and I think what we have here
is just

a lot of butter
in lots of elements,

so there's
not enough flavour there

to, like, basically
support the butter.

But I think
I would encourage you

just to go home
and learn all those basics,

make sure you really understand
the reduction,

what's giving it flavour
and just practise those

so you know how to riff
in a situation like this.

Yeah.
Yeah.

Hannah, look, I think
the chicken is really moist,

but the way
that you've cooked it

has left it
kind of overly salty,

and with the carrot puree,
when you see something

that is so vibrant
and so orange,

you want the flavour
to follow through.

It is underseasoned.

I can totally see
where you were going with this,

but I just think there are

too many faults
on the plate today.

No, that's totally fine.

I'm delighted
that you've chosen my fridge,

but the details,
a lot of them,

and I don't want you to,

but you look like you might
end up in the bottom two.

Yeah. No, that's OK.
So, good luck, Hannah.

Thank you, Hannah.
Thanks, guys.

Ah, I wish I could go back
in time and pick something else

to do with this French fridge.

I'm definitely wondering

if this plate of food
will knock me out.

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

Feeling a little nervous
taking my dish up to the judges.

The vision's there.

It's a messier vision
than I had in mind,

but, uh, I'm pretty happy
with the flavours,

so hopefully the judges
like it as well.

Petro, you used
my hybrid Asian dessert fridge.

What did you end up making?

I ended up making filo cigars

with a coconut
and pandan creme pat,

ginger and pandan syrup,

and some toasted coconut.

Well, I'm really excited
to taste them,

because this is
the first Greek-Asian dessert

that I think any of us have had.

Am I right to say that?
Yeah.

Yeah, I've never dabbled
in the Greek-Asian dessert.

Let's do it.

Petro...

..on a day where we're
picking a bottom dish,

it's a really dangerous day
to experiment.

But lucky you nailed it!

It's so delicious!

I love it.

I feel like this is
the perfect mouthful.

That flavour profile is solid.

The coconut on the outside
is gorgeous

and then really supports
what's on the inside.

And I'm really happy

that you folded the pandan juice
through it,

because it's ringing
with a real flavour.

You've done a great job.

Thank you, Poh.

Petro, the way
you've managed to roll up

your cylinders or cigars
is perfect.

The right layers.
It's very well cooked.

It's simple, it's neat,
very well executed.

I think that says it all, mate.
Clean plates over here.

Well, a clean plate now.

I think you got
the textures right,

I think you pushed
that pastry right to the edge,

which means
it's really caramelised

but not too sweet.

Zero complaints from me, mate.

Thank you so much.

Petro, this dessert is taking me
to multiple good places.

There's the floral grassiness
of the pandan,

which is kind of like
Asian patisserie,

and then I also am getting,
like,

a tiny bit of baklava
because of that syrup.

That's just the right amount,
I think,

to add not too much sweetness,
but also the flavour.

So it's a great job, Petro.

You've managed
to invent a new dish

and you could also be
in the running for the top dish.

Let's see how you go.

Thank you so much, guys.

Well done, mate.
Thank you.

Good job, Petro.
Go, Petro!

I am in shock.

This has been
one of my most chaotic cooks

with ingredients
I don't usually cook with,

and it looks
like I've pulled it off.

Good job.

Today was the second round
of Knockout Week.

You had to choose
one of our fridges

and use the ingredients inside
to create a dish

that would keep you
out of the elimination

at the end of the week.

You guys had
an extra incentive today,

with a $5,000 LG voucher
on the line.

A bit to play for.

POH: We gave you some
of our favourite ingredients,

and we wanted you
to do something

really special with them.

One of you gave us something
that we'd never seen before.

Petro!

(CHEERING AND APPLAUSE)

Come on!

Thank you.

Your Grasian filo cigars
were not only unique,

they were also delicious.

Congratulations.

You now have $5,000
to kit out your kitchen with.

(CHEERING AND APPLAUSE)

This LG voucher is going
to do so much for my kitchen.

I don't have a dishwasher,
I need a new fridge,

I need a range hood.

I feel like it's a good reminder

that you don't give up
until the end.

Up until the last second,
things can happen.

SOFIA: Now down
to the unpleasant business.

This is Knockout Week,

so we're knocking
two dishes out of the running

for immunity and into
this week's elimination.

The first dish we knocked out...

..was yours...

..Hannah.

There were errors
in all of your elements,

which meant that the dish
as a whole

didn't make for great eating.

The second dish
we knocked out...

..was yours...

..Luke.

You attempted
a highly technical dish,

but Portuguese tarts
in 75 minutes just didn't work.

Unfortunately,
Hannah and Luke...

..the two of you
will be joining Emily and Casper

in the elimination
at the end of the week.

To the rest of you, well done.

We'll see you tomorrow,

when the fight to stay out
of the black aprons continues.

Goodnight.

Well done, guys. Thank you.

I do feel a little bit sad

that I've let
Jean-Christophe down,

but I still had so much fun.

At least I had some champagne
in the MasterChef kitchen.

Like, who can say that, right?

VOICEOVER: Tomorrow night...

It's a team service challenge.

(CONTESTANTS EXCLAIM)

..it's the final hurdle

to win immunity
in Knockout Week...

Service challenges are so,
so cool. I cannot wait.

..and these two...

Here we go!

..are leading the charge.

Now, mix and smell,
mix and smell.

Temper it a little bit.

You look great.
Oh, mate, you look so sexy.

I love the way you are
in the kitchen!

May the best team win.

Oh!

ANNABEL: I am freaking out.

There's a 50-50 chance of

going into elimination tomorrow.

Come on, guys. We have this!

You can do it! Please!

I don't want Andy to win!

Captions by Red Bee Media