All language subtitles for MasterChef Australia - S18E43_Eng

EMILY: Let's go, guys.
Let's have some fun, guys.

Let's go. Whoo!

(CHEERING)

Oh, there's cloches!

Good morning, everyone.

CONTESTANTS: Good morning.

Knockout Week has been
a wild ride.

There were three who managed
to cook top dishes all week,

and they've earned
a very comfy spot

up there on the gantry.

There's no doubt that
Knockout Week has been tough.

And while you may be
in black aprons...

..you are our top ten

and you all have what it takes
to stay in this competition.

But you're going to need
to fight harder

than you've fought all week,

because today,
one of you is going home.

Alright,
who's ready to find out

what we've got
in store for you today?

Yeah.

OK. Ready?

Lift the cloche
in three, two, one.

Oh!
What?!

You're kidding me!

That's right. We don't have
anything for you yet.

EMILY: We have to do
invisible cooking.

There's nothing!
So do we not have to cook?

Is this black apron fake?

Like, what are we doing now?

Today...

..the ingredients
you'll be cooking with

will be handpicked...

..by your mates
up on the gantry.

(LAUGHTER)

Wow. What a challenge.

I am so curious to see
what these guys

are gonna come up with.

I think we became so close.

We're all kind of rooting
for each other,

even though it is a competition.

So I'm kind of hoping
they're going to be kind today.

You three will be heading
to a local Coles store

to choose one ingredient each.

Choose carefully

because THEY will be
our hero ingredients

for today's challenge.

That's so fun!

Got you, guys.

Are you ready
for a little shopping trip?

Yeah.
Off you go to Coles.

Come on!

Bye, guys.

I'm excited to see

what ingredients
they're going to pick for you.

Me too.
Mm.

Let's go.
AARON: This is so fun.

ANNABEL: It's pretty fun being
outside the kitchen in Coles.

It's like a little excursion.

This is like MasterChef pantry,
like, on steroids.

I'm going to choose
a really good ingredient

and that no-one's going home
on my ingredient.

I'm going to make sure of that.

I spot the leeks.

They are super versatile.

They're in season at the moment.

So, like,
they're already so delicious.

You don't need to do
that much to them.

Or you can do heaps to them
and be really creative

and show how far you can
push yourself in the kitchen.

Hello.
Do you need a hand at all?

Yeah, I'm just looking
for something that's,

like, really versatile,
delicious as well,

but you can use them both in
eastern and western setting.

OK. Um, I recommend
the 100% Aussie beef short ribs.

OK.
They're great value

and they have no added hormones
in them.

I think we've got a winner.
Yeah, I think so.

I don't want to see anyone
go home on my ingredient,

so I'm kind of leaning towards
the seafood.

I feel like everyone that's
cooking today loves seafood

and I reckon mussels,

because they're
a really quick cook

and they have so much flavour.

They're back!

ANDY: Come on in!

We've been waiting
with so much anticipation.

Oh, look at them
out the front. Ooh!

So, tell us,
how was the shopping trip?

It was excellent.
We saw Curtis Stone.

(LAUGHTER)

Saw Pat's ice-cream
on the shelf.

Saw Hannah's pie as well.

You sound like you had fun.

It's time to reveal
our three hero ingredients.

Aaron, why don't you show us
what you bought?

I've brought short ribs.

(CONTESTANTS EXCLAIM)

Annabel, what have you chosen?

I have chosen...

..leeks.

Did you guess it?
Dammit!

Pat guessed.

And finally, Vinnie,
what did you choose?

I chose...

..mussels.

CONTESTANTS: Ohhhh.

You must pick one of
these three ingredients

that your fellow contestants
have chosen for you.

You can cook anything you like,

but you must hero the ingredient
you choose in your dish.

The least impressive dish
will send its maker home.

We're giving you 75 minutes

and full access
to the pantry and garden.

ALL: Your time starts now!

Tomatoes.

Short ribs. Leeks, mussels.
It's not too bad.

I think this is...

Actually,
they're being pretty nice.

Short ribs
are really popping out to me.

But then I've been having
a little play around

with like a seafood pasta thing.

Anchovies.

So maybe I should go
with the mussels.

Oh, boy. Uh, I'm not sure
about this one. Ha-ha.

Looking at
all these ingredients,

and I'm not really getting
a whole lot of inspiration

at the moment from any of them.

Yeah, not a great scenario.

OK.
Come on, Hannah!

(INDISTINCT SHOUTING)

Yeah, Casper.

(GRUNTS)

Today's elimination is unusual
because not only have

the safe contestants
chosen the ingredients,

but we've asked them to hero
the ingredient that they choose,

and it's a lot harder
than people think.

Definitely.

For me, hero-ing means
the dish can't live without it.

Yes.
Yeah.

It can be difficult
to hero an ingredient,

especially something like leeks.
Yeah, yeah.

I think the thing that's going
to make a difference today,

in terms of actually achieving
what you've just said,

is having clarity
right from the get-go.

They're coming to the position

where they cannot play safe now
in the top ten.

We don't want to be busy
with the obvious.

We want some exciting dishes.

Today, I've chosen
Aaron's short ribs.

For me, this is
a bit of an easy decision.

I think leeks and mussels,
nothing was really screaming out

to me in terms of something
I love to cook with.

Short rib,
I love cooking with at home.

So, today, I'm gonna do
a massaman with short rib,

and I'm gonna serve it

with some potato mash
on the bottom.

In terms of hero-ing
ingredients,

it's going to be one that should
be pretty easy to hero.

It's quite hard to have
a meal with short rib

where it's not
the main ingredient.

A massaman, it's honestly
just my favourite curry,

and it's something
that the judges

probably haven't seen from me
before, Thai cuisine.

You want the short rib
to be full of flavour,

and you want it to be tender
and juicy and delicious.

I want to add in
some banging spices.

It has chilli,

but because of the coconut
and the palm sugar,

it has this nice sweetness
and acidity

that cuts through the chilli,

and you get this gentle heat
in the back of your throat.

It's just so delicious.

I'm trying not to let myself
get overwhelmed,

but nothing's
really singing to me.

I'm looking at beef ribs.

But then 75 minutes
isn't a long time.

Then I turn my attention
to the mussels.

I've cooked mussels quite a lot,

but, again,
I like them done really simply.

And my last resort
are the leeks.

Last choice.
Absolutely last choice.

But maybe I can do something
creatively with the leeks.

Alright, let's go.

I'm very surprised
that I'm landing on leeks,

but I feel like
I've got an idea,

but it's not fully formed.

Uh, I'm going to do
a tofu cream with leeks

and some scallops.

Uh, it's kind of a big swing

in terms
of flavour combinations.

I feel like I am confident

now that
I've set my mind on leeks.

(LAUGHS)
That didn't sound convincing.

It is a very conceptual dish,

and I'm a little bit nervous
that if this doesn't land,

I could be going home.

I'm most worried about
just balancing all the flavours.

I've really got to execute
and hero the leek.

I've chosen to make
a beef rendang

out of the short ribs

and I'm gonna do a roti jala
on the side.

And it's
a really good challenge.

And they got us three
wonderful ingredients.

So I'm going to try my best
to focus on

making sure
that the short ribs shine.

I know there's a lot of
different beef rendangs,

but I learnt my one
from my Malaysian friend's mum

and she likes it
to be really spicy

and a little bit sour as well.

I'm going to focus
on flavour bombing

and what better to do
than a curry?

So I'm going
to flavour bomb them

and if not, I'm going home
and I don't want to go home.

Feeling pretty good.

I chose the leeks
from Annabel today.

I really love
working with leeks.

I'll be making
a charred leek agnolotti

with a leek volute,
some pickled grapes,

roasted hazelnuts
and some crispy leeks as well.

Trying to block the apron colour
out today.

Just cook a good dish.
I cook my best

when I have a really clear image
and just go for it.

So that's what
I'm planning on doing today.

Show us what you've got!
One hour to go!

(THEY SHOUT ENCOURAGEMENT)

Keep it up!

I'm feeling pretty good today.

I actually have been looking
to cook with mussels

for a while now.

I feel like
for the past few cooks,

I've been leaning into
my heritage.

So, today, I'm gonna lean
into my travels

and I actually love fusion.

So I'm really excited
by this dish.

Alyona.
Alyona.

Hi.
Mussels.

Beautiful mussels.

Yes. Vinnie's mussels.
What are you making?

Making some steamed mussels.

So I'm gonna do
Japanese dashi broth

with some kombu, bonito.

Um, I'm gonna put some shallots,
fennel throughout it.

Then finish it with
anchovy, lemon, pine gratado.

And I'm gonna do
some Russian buns

to soak up the sort of flavours
with it, and...

Hold on, hold on.
Whoa!

French-Japanese broth
with a Russian bun

and an Italian sprinkle.

Uh, well, I mean, yeah,
a little bit of fusion there.

That's a lot of flavours,
isn't it?

Yeah, and you're talking around
the world now.

Do you think
we will miss the mussels?

OK, I see what you're saying.

The mussels have to be essential
to your dish.

Yes.
Good luck.

I am freaking out right now.

It's an elimination day.

If the mussels
are going to get lost,

I'm gonna go home.

After the judges' visit,

I'm kind of rethinking
about all of the flavours

I'm trying
to put into this dish.

Sometimes fusion
can lead to confusion,

so I'm just going with
all the Japanese flavours.

Last year, me and my best friend
went to Japan...

..and it's been one of the most
inspiring experiences for me,

and I've always wanted
to push myself

to experiment
with these flavours

a little bit more.

So, today,

I'm going to tap into this

and try to get
some umami flavours into mussels

while still making mussels
the hero of my dish.

Today, I've chosen
Vinnie's mussels.

I've got
this Italian seafood pasta

I've been practising

so that would be a good way
to hero these mussels.

I'm going to make
a mussel pasta with

an anchovy and tomato butter

that I'm going
to start with pretty soon.

And I'm hoping to serve it with

a little bit of
an Italian-style chilli oil.

Believe it or not,

I actually haven't
cooked mussels that often.

I've been practising
a little bit with them.

But, um, yeah,
it's only in recent years

that I've even really enjoyed
eating them that much.

I never really liked mussels
until I went to Italy

and had a really beautiful plate
of mussels there.

And I was like,
"Oh, these are really yummy!"

Hannah, are you making pasta?
Yes!

Makes me proud. That's it.
That's the way!

And I'm using anchovies for you
as well.

My favourite!

Cooking pasta, I haven't
done it in the kitchen yet.

So hopefully I can pull off
a really beautiful pasta dish.

But I do cook pasta at home
quite a lot.

So hopefully that gives me
an edge up today.

I think when
you're making Italian food

and having these mussels,

it's sort of taking me back
to my little holiday

in Italy with my mum.

So, yeah, that's
a nice, fun memory to have

while I'm cooking today.

I've come in here
with an attitude of, like,

I'm going to have fun

and I'm going to try new things
I haven't done,

which, you know,
might be a bit silly

wearing a black apron,

but also I do want
to push myself.

As I'm not super familiar
with mussels,

I'm trying to work within
the knowledge that I have

and try and make that dish
as mussel-forward as I can.

I've gone with Vinnie's mussels

and I'm going to do
tom yum mussels.

Oh, Casper, that smells good.
Nice.

Tom yum is a Thai soup

that's sweet-and-sour.

A little bit of spice as well.

And I think
those flavours of tom yum

go really well with mussels.

Hey, Casper.
Casper.

How are you guys going?
What are you making?

I'm going to be doing
tom yum mussels.

Oh, nice.

Just spend my time
making this sauce,

like, as good as possible.

Will there be
any of the mussel liquor

that goes into the sauce?

No. So what I'm going to do is
I'm going to steam the mussels.

And then I'm going to make
the tom yum

almost separate on the side.

Almost like a finishing sauce
to the mussels.

Just remember
we're looking for the hero

to be the mussels today.

Yeah.

Still a little bit
to think about with this dish.

Yeah, of course.
Yeah. Good luck.

Thank you.
Good luck, Casper.

I'm feeling pretty confident
in my idea,

but I really need to make sure
that this dish is,

like, unapologetically
mussel-flavoured.

I'm starting to think in my mind

how I can put mussels
into the other components,

like the rice
and maybe even the broth itself.

I've got to think
about what I want to do.

Show us what you've got!
28 minutes to go.

(THEY SHOUT ENCOURAGEMENT)

Keep pushing!

I have got my leeks on the go,
which are almost done.

So they're going to be
really caramelised and soft.

Today, I'm cooking

a lot of
unusual flavour combinations.

A very weird dish, in a way.

I've got a silken tofu
and miso cream.

The pan-roasted leeks are gonna
be sitting on top of that,

and they should be really soft,
sweet and buttery.

On top of that, I'm going
to have seared scallops,

which are just gonna add
a really nice texture,

a slight bite,
but also sweetness

that's really going
to complement the leeks.

I've also decided
it kind of needs a fat element.

So that's where
the gochujang butter glaze

is going to come in.

Some crispy leeks,

which are going to add
a textural element

and some yuzu pickled apple.

There's a lot of components...

..and the key is going to be,

how am I going to balance
all these out?

I've really
got to taste, taste, taste.

It is very important
that I hero the leek.

That's
the most important thing today.

What are you serving
with the curry, Luke?

I was going to do a mashed...
A pomme puree and then a roti.

OK.

I'm going alright.

I've got my massaman
with the short rib

in the pressure cooker going.

They're going
to need to cook until

pretty much the last minute.

Luke.
Luke, how are you?

Hey. Good, thanks.
What are you making?

I'm going to do
a massaman Thai curry.

Normally, I'd put potatoes
in the massaman

and cook it for a long time.
Oh, yeah.

But because it's going
in the pressure cooker,

if I put potatoes in it, it'll
just muddy down the whole thing.

They'll just go to mush

and then I'll lose
all the flavour.

So I'm gonna serve it on top of
a pomme puree is the plan.

I'm just wondering if doing
a French-style pomme puree

with a curry makes sense.

You know, is pomme puree
going to be better than rice

in this situation?

To my mind,
that would taste delicious.

I hope that transplants
to the plate.

OK. All the best. Yeah?

Good luck, Luke.
Thank you.

I'm now starting
to second-guess,

is this really
the right way to do it?

Maybe think of the richness
of the pomme puree as well.

OK.

On an elimination day,

do I want to be doing something
that isn't exactly traditional?

I think my trick will be,

I'll make some rice
and just put it on the stove.

And then, hopefully,

once I can taste the pomme puree

and see how it goes,

then I can decide
which one I'd like to use.

Is the mashed potato crazy,
like...?

With a curry?

Think about
what you want to eat.

So I'm just working on the base
for my tom yum.

Yeah, I think it's all
coming along pretty well.

Um, I had a really good chat
with the judges, actually.

Just, like, make sure
that I've, like,

got that mussel flavour
really in there.

So I'm thinking,
is there other ways

that I can pack that flavour in?

I just put my rice on.

I put some mussels
that I've got into my rice.

Um, and hopefully all
the flavour from the mussels

will come out while that cooks.

So I'm trying to get, like,
maximum mussel flavour in there.

I've decided to add pipis
to the tom yum base.

By adding pipis
rather than the mussels,

I should have

a more complex base
for this sauce

that still is mussel-flavoured,

but just might be
a bit more unique.

Has he put clams in it?
Mm-hm.

That's just distracting
from the mussels.

I know. A lot.

God, I hope
this rice thing works out.

Leave nothing in the tank!

15 minutes to go!
(CHEERING AND APPLAUSE)

AARON: Let's go!
ANNABEL: Let's go, Hannah!

HANNAH: Jeez! Going so fast.

Pretty stressed
because I've got a lot to do.

For my mussel pasta,
I'm going to roll my pasta soon

and get that sitting.

And then, I'm going
to work on my pangrattato,

and then I'm going
to get onto my sauce.

OK.

I have made pasta at home
quite a lot

but never in 75 minutes.

I'm feeling
a little bit rushed now.

Come on, Hannah.

I'm starting to feel stressed
because my pasta needs

a minute to rest,

but then it also needs
to be cooked.

And then, I've got
to balance out my sauce

and cook my mussels
and make sure they're perfect.

So, I've got to go clean
my mussels.

Mussel-cleaning is... (SIGHS)
..is a very tedious task.

It takes so long!

I am feeling a
little bit like... Oh!

Time's just running down
just way too fast.

I do have to motor because
I'm not ready to go home yet.

VINNIE: Look at Hannah's dough.

Looks good.

Nice, Hannah.
OK.

Come on guys, come on.

EMILY: Feeling alright
about the roti jala.

I dipped it into
the rendang sauce, as well -

it goes really well.

So, yeah, I'm trying
to balance out the sauces

at the moment and get a few
more bits of roti jala done.

Come on, Em!

That's the way.

I'm trying to cook
the beef rendang the way

that I know and learned
from my friend's mum -

spicy with a little bit
of sourness to it.

So, I'm trying
to, like, balance out everything

like she usually does.

Let's go, Pat, let's motor.

PAT: I'm in a pretty good space.

I just need to finish
this sauce,

get these pastas on
with about five minutes to go,

which is very close,
so, yeah, just want to make sure

I get enough leek flavour
into everything as well.

Alyona, smells awesome.

ALYONA: Thanks.
Really great.

Now, I'm just focusing
on my Japanese broth.

I need to make sure
it's delicious, umami,

but it's also
quite delicate and clean.

That really heroes the mussels.

Yes.
Nice.

OK, mussels are in.

It smells so good.

Oh, my gosh,

this mussel broth is gold.

Yum!
Ooh, look at them buns!

I take my buns out of the oven.

Alyona, they look really good.
Beautiful.

Even though these buns
are Russian buns,

they do remind me a little bit

of these milky Japanese buns.

Yum!

It's a black-apron day,

and I hope my mussel dish
is going to be able to save me.

Wow.

Come on, Casp.

CASPER: Rice is going well.

It should be finishing up
in a few minutes.

I'm also going to blend up
some of the pipis

for the tom yum broth.

The pan is heating up
for the mussels,

and that's
a pretty quick cook, too.

So, yeah,
I'm feeling pretty good.

Ah, beer!

To cook the mussels,
I'm first going to steam them

in some beer.

I think, like, beer
is, like, a great accompaniment

with Thai food.

So, I'm like, "Why not just
steam it with a bit of beer?"

Mmm!

And then, once the mussels
have steamed open in the beer,

I'm going to add in
my tom yum base,

give that a really quick toss
in the wok...

Nice, Casper.

..throw in some fresh herbs,

a bit of galangal,
some coriander,

some chilli,
some makrut lime leaf.

Smells awesome, Casper.

And I'm really happy with
the flavour of my tom-yum.

It's got that really nice
balance of sweet, salty -

just needs a little bit
of lime in there

to bring up the sour.

Pretty good.

By adding the mussels
into the rice and blending up

some pipis
into the tom yum sauce,

I think I've really managed

to, like, boost
the mussel flavour.

I think it's
a pretty smart move,

so hopefully the judges like it.

Pick up the pace everyone.

You have ten minutes to go!

(CHEERING AND APPLAUSE)

Ten minutes, come on!
ANNABEL: Come on, guys.

Let's go, Luke.

LUKE: I'm going alright.

I definitely wish
there was a bit more time.

I've got one roti almost done.

I'm gonna pop my pressure cooker
with the massaman

in a couple of minutes.

At this time in the cook,
with the time left on the clock,

I'm decided that I don't even
want to put rice in the dish,

because I know how well
this curry is going to work

with the mashed potatoes.

So, I've scrapped the rice.

Focusing
and going all money in

on the mashed potatoes,

and I'm hoping
that they can be delicious.

Don't want it to be too rich
that it's just rich on rich.

I want it to just be

a solid blank canvas

of the dish that soaks up
the flavours of the curry well,

but doesn't overpower
your palate.

Yeah, nice, Lukie.
Got it, Lukie.

I take off the lid,
and the meat is looking

tender and juicy and delicious.

How do you feel, Lukie?
The flavour's good?

Yeah, I like the flavour. Yeah.

My biggest worry with this dish
is how well this curry

is going to work
with the mashed potatoes.

I just hope I do it justice.
Nice, Lukie. Come on.

Finesse. Finesse, yeah?

Yum.

Petro, that looks sick.

PETRO: I have gotten
most of my elements done.

For my leeks and scallops,

cooking my scallops,
I cut into one and I eat it.

And I think, "These are
cooked really nicely."

Taste, taste, taste.

It's the moment of truth.

It's the time to make sure
the balance is right.

Put everything together
and give my dish a taste.

Let's go, Petro!

Needs some tweaks.

It's not what I thought
it was going to be.

I'm starting to get
a little bit concerned.

There's not much time left.

Keep pushing.

Three minutes left to go!
Come on!

Come on, guys, three minutes!
(CHEERING AND APPLAUSE)

(SIGHS)

I'm feeling like time
is getting the better of me.

And I'm running out of it.

I'm definitely going through
the list in my head right now,

and I'm starting
to feel stressed

because my pasta
needs to be cooked.

And I know I need time
to refine and finish my sauce.

It's salty.

Something is missing
from this sauce,

and I'm like, "What?
What is this missing?

My brain's just, like,
not working

as fast as it needs to
right now.

I think I need a little bit
of sugar for my sauce.

A little bit of acid.
Go, Hannah.

Let's go.

I'm cooking my mussels,

and I'm trying to work as fast
as I possibly can to try

and get these mussels out
onto the plate.

So, as soon as they open up,

I'm getting them
straight out of the pan.

Go, Hannah.
Come on, guys.

OK.

One minute left!

(CHEERING AND APPLAUSE)

Let's go, Petro! Quick!

PETRO: This dish
isn't where it should be.

I've really learned
to trust my palate and my gut.

The gochujang
just isn't making sense here.

Going to be too powerful
for this subtle dish.

Um, gochujang is gone.

Gochujang has to go, and I'll
just replace it with the miso.

I put all my ingredients
back together

for my second spoonful.

It is popping now.

Now I need to plate it.

Ten seconds to go!

Nine...
JUDGES AND GANTRY: Eight,

seven, six,

five, four,

three, two,

one!

That's it, everybody!

Well done.

Got through to the end.

Good on you.
Thanks.

How you doing?
Oh, that was...

ALYONA: I'm so happy that
I listened to the judges today,

and I didn't overcomplicate it

with different flavours,

different cuisines.

Hey, Alyona.
Oh, wow, look at that.

Hello, judges.

And I'm really hoping
to show the judges

that I can really
hero the ingredients

and boost it
with just Japanese flavours.

Hey, Alyona.
Oh, wow, look at that.

Hello, judges.
POH: Hello.

I made mussels
with Japanese dashi broth

and some Russian buns.

SOFIA: Thanks, Alyona.
Thank you so much.

POH: Thanks, Alyona.
Thank you so much.

Look at that, huh?

SOFIA: Wow!

Mmm.

This is so tasty.

The first thing that you get
when you taste it is a bunch

of the kombu and the katsuobushi
or the bonito flakes.

And then, I'm like,
"Uh-oh, no mussel juice."

And then, just at the back
of the palate, bang.

Like, you get that really...

That beautiful fragrance
of the mussel,

and I think that's what
this dish was gonna, like,

live or die off.

And for me, I think
she got it absolutely spot-on.

It is such a clean dish.

It has so much clarity.

That broth has sweetness

and this beautiful
kind of brininess.

You know, it tastes like
where the mussels are from.

I'm almost imagining seaweed
because she's used

those Japanese ingredients
at the base

for that extra umami.

And it's not just
featuring the mussel,

it's showcasing it
in the best possible light.

I wouldn't change a thing.
I agree.

I love the crunch of the apples,

the shallots,
the way it's seasoned.

The best mussels so far.

PETRO: Today, I've trusted
all my instincts and my palate,

and I've got no regrets
about what I've plated up.

Petro.
SOFIA: Petro.

Hello. How's it going?
How are you, Petro?

Hi, Petro.

And I've tried my best
to hero leeks.

Petro, what did you make?

I made leeks and scallops.

I have a silken tofu

and miso cream

with pan-roasted leeks,

pan-fried scallops,

some crispy leeks,

and a leek-top oil.

Nice.

How was the cook for you?

As soon as I set my mind
on leeks, I'm like,

"OK, just got to do
the best I can

"and remember
to have fun with it."

Do you feel like you're kind of
cracking the code of what...

..how Petro can produce
amazing food?

I think so.

I think,
in the last couple of weeks,

I've actually surprised myself
with the food that I've put up.

And that's kind of
given me belief

that I can step into the kitchen
and cook good food,

even if I'm cooking things

I've never really
cooked with before.

And I feel like I'm becoming
more comfortable cooking here.

And that's kind of
what pushes me along

and makes me happy as well,
to be honest.

Righto, mate. Thanks, Petro.
Thanks, guys.

Well done, mate.
Thanks, Petro.

Wow! Look at that.

I think it looks lovely.

There's sort of
a nice lightness of touch

with the way he's garnished it.

Amazing.
Someone's happy.

It's amazing.

Firstly, super well presented.

The braised leeks,
the simplicity.

All the layers demonstrate

the change of temperature,
just at the right level.

And it's absolutely...

All the fibres coming out,
it's nice and soft.

It's just
the most delicious leek.

It's like satin.

Yeah!
Yeah.

It's just fantastic.

It's just great. Great balance.

He's a chef in the making.

That's it. Simple as that.

The flavour of the dish
in general is beautiful.

I think it's really subtle.

I love his attitude.

I think he's got

this wonderful earnestness
about him

that is just going to have him
continue to improve.

And I don't think
we've seen the best of him yet.

Look at the spoon marks
that I've made in that

as you've been talking.

I love it. I really, really,
really love this dish.

Um, I love that tofu-miso cream
at the bottom.

And then, those little strands
of leek on top -

I think they add texture,
they add intrigue.

And I thought the scallops
were lovely and sweet as well.

Yeah.
I think he's done a ripper job.

I really love the combination
of the fried leek

and that almost confited
caramelised leek.

There is that....

There is a mouthful in there
that I'm just going,

"Man, he is, like,
the one to beat."

HANNAH: Worried that I didn't
have enough time to finesse.

Hey, Hannah.
Hi, Hannah.

Hello.

However, everything I wanted
is on the plate,

so hopefully this dish is enough
to keep me in this competition.

Hannah, what is the name
of your dish?

Mussel pasta with
a mussel and tomato sauce.

To go alongside that,

I've got a pangrattato

and an Italian chilli oil.

Hannah, what did you learn
about yourself

in this competition?

This place makes you resilient.

You have to be resilient.
It's a mental game.

It's physical. It's nonstop.

I wake up,
and I think about food.

I go to sleep
dreaming about food.

(JUDGES LAUGH)
Sometimes, in my dreams,

like, I wake up and I'm like,

"I think I was plating up
a dish," like...

Yeah, so,
it's definitely taught me

how far I can push myself.

And I've gained
so much knowledge,

and that's, like,
really exciting as well.

Thank you, Hannah,
and good luck.

Thanks, Hannah.
Thank you.

Hannah has delivered

some amazing spaghetti.

All perfectly done.

Nice and chewy.

I love the oil, equally.

And then, we have the mussels.

Sadly...

..they're not clean enough.

They... In fact,
the beards are still there.

Also, there is inconsistencies
on the cooking of the mussels.

Some are cooked, some are not.

That is my concern.

I really feel for Hannah

because she worked
so hard on this.

You can tell - she put
a lot of thought into it.

I think the sauce
is quite tasty,

but I'm just wondering

if it really does hero
the mussel.

I think the pasta
is the hero in this.

I didn't have any beards
on my mussels.

One was well cooked,

and the other one
was almost completely raw.

Yeah.

We've got undercooked mussels,

which is not a great thing

when you have to hero
that ingredient.

You really want to,
like, dial that,

like, and absolutely nail it.

I'm really worried for Hannah,

and it burns me
because she's been so lovely

to see her just
continue to evolve, you know,

and really take on
that challenge

of learning more
and being super resilient.

That could all end
with this plate of food.

LUKE: The judges,
they're not sold

on the pomme puree-curry combo,

but as I'm looking at my dish,

the massaman with the mash,
to me, makes sense.

It's heroing the short rib.

It's something that the judges

probably haven't seen
from me before, Thai cuisine.

I just hope I did it justice.

Hey, Luke.

Hi, Luke.
Oh, wow. Look at that.

(WHISTLES)

And what is the name
of your dish, please?

I've done
a short-rib massaman...

..with a pomme puree

and a spring onion roti.

SOFIA: Thanks, Luke.
Thanks, guys.

Good luck, huh?
Thank you.

Let's dig in.

Clearly, you can see
he had a mission.

He ran to the pantry.

You can see in his eyes,
"This is what I'm going to do,

"and that's what
I'm going to stick with."

So, the beef is superbly cooked,
nice and gelatinous.

It's very tasty,
it's very well seasoned.

The right amount of spice.

Pomme puree -
I can see his point. I love it.

It's absolutely fantastic.

I think it's...it's quite tasty.

The thing that I like about it
is that it does take

that kind of vaguely
French-braise-style meat

and add massaman flavours to it.

I really like it.
I actually really like it.

He's definitely
pulled it off enough.

It's really tasty.

I think the short rib's
done well.

The sauce is seasoned
really well,

got a lovely amount of heat.

I like the texture,
and I actually thought

that the way he treated
the potatoes,

which was the thing
that I was most worried about...

But I think, 'cause he hit it
with so much acidity,

it actually melds it

with the massaman
quite...quite well.

That's right.
Um, he's managed to pull it off.

Mmm.

Yeah, I'm really glad
that we can walk out there

and say he did a good job.

Oh, yeah.

Hey, Pat.
Alright, Pat?

Hello, judges.
What did you make?

Charred-leek agnolotti,

with a leek veloute,

some pickled grapes, hazelnuts

and some crispy leeks, too.

Pat came up with something
which is a delight.

The sauce,
which is absolutely delicious,

very creamy,

the agnolotti's stuffing,
which is just perfect,

and that little touch of grapes.

Great job. Fantastic.

Very, very tasty dish.

Definitely heroes the leeks.

That classic combination
of leeks and hazelnuts is still

one of my all-time favourites,
and he's nailed that.

I love it.

Hi, Emily.

What's your dish?

EMILY: Beef short rib rendang.

And then, I'm serving it
with some roti jala on the side.

I'm really impressed
with this dish.

The meat is very well cooked.

It's tender but still
has a really nice bite to it.

The rempah that she's...
she's blended up,

it's just so Malaysian.

I love it.

And I think she's done
a great job on roti jala.

It's, like, separate...

Like, I can unfold the quarter
that she's folded up.

She's done a really good job.
Yeah.

Yeah.

CASPER: Feeling pretty good
about my dish.

It tastes like a tom yum,

and I think it tastes
pretty mussel-y, too.

So, hopefully,
it'll really impress the judges.

I'm definitely not ready
to go home yet.

Casper, what have you made?

I've done mussels,
tom yum style,

and then mussel-scented rice
on the side.

So, to really pack in
that sort of

mussel, like, mollusc-y flavour,
I went and grabbed the pipis

and I boiled the pipis
in my tom yum sauce,

and then took
some of the flesh out

and blended that
through the sauce.

If you were going to bolster
the sauce with more

of a shellfish flavour,
why not use mussel...

..and leave no doubt
in our minds

that what we're tasting
is not just a generic,

uh, mollusc flavour,
but definitely the mussel?

In my mind,
they're, like, similar enough.

And I, like, wanted to get
variety in the flavour.

Does that make you worried now?
Yeah.

A little bit more
than I was previously, for sure.

Yeah.

Does that make you worried now?
Yeah.

A little bit more
than I was previously, for sure.

But at the end of the day,

I was, like, pretty proud
of this dish.

Like, I think
it tastes quite nice.

When I was tasting it, to me,

it still tasted like
that mussel flavour.

Alright, Casper, we're going
to taste your dish now.

Awesome. Thank you.
Thank you.

Thanks, mate.
Good luck.

SOFIA: Thanks, Casper.
Thank you.

I think for me,

this is the most tasty
Asian moules mariniere.

Oh, yeah, yeah.
(LAUGHS)

It's just absolutely phenomenal.

What I like the most is the fact

that he has not
over-reduced the sauce,

so it's liquid enough,

there's a bit of acidity

and all this fragrance
behind that.

I thought that broth
was stunning.

It was really delicious,

beautifully seasoned.

Perfect balance
of all those aromats.

And, um...

..it is very full
of mollusc flavour.

But where's it coming from,
is my question?

Yeah. Are we heroing molluscs,
or are we heroing mussels?

Honestly,

I don't...I just don't get
putting the pipis in there

because he's just flirting
with danger here.

Knockout Week demanded

nothing less
than your absolute best.

The ones who came out on top,

Annabel, Vinnie and Aaron,

were given the power
to choose the ingredients

you cooked with today.

Two cooks took
what they were offered

and transformed the ingredients

into dishes that not only prove
they belong here,

but that they could also
win this competition.

Petro,

the flavour of your dish
was absolutely stunning.

I was quite literally
scraping the plate.

Well done.
Thank you so much.

(CHEERING AND APPLAUSE)

Thanks, guys.

The second person was you...

..Alyona.

(EXCLAIMING)

We are so glad
you pushed yourself

beyond your comfort zone

because you delivered a dish
that was full of clarity.

Amazing work. Well done.

JEAN-CHRISTOPHE: Oh, yeah.

You've all shown
incredible spirit this week,

but it comes down
to the challenge today.

If I call your name,
please step forward.

Casper.

Your tom yum broth
was exceptional,

but using pipis made your dish
taste more like pipis

and less like mussels.

Hannah.

Your pasta was very well made,

but the mussels
were inconsistently cooked.

Neither of your dishes
did the mussels justice,

so it came down to the dish

that had
the most technical flaws.

Which was yours...

..Hannah.

Yep.

Hannah,

it has been a pleasure
having you in this competition.

You've given us
some great dishes.

Those After Dark Doughnuts,

they were so tasty! (CHUCKLES)

(CHUCKLES)
And of course,

you've got your cheeseburger pie

in supermarket freezers
all around the country.

Very true.
How good's that?

That's very cool.

To do this experience,

it's been just so amazing.

And to meet everyone here,

to do life with them
for as long as I have,

to be able to bring food
to you guys,

it's amazing.

Like, you just... You can't
actually put words to it.

We cannot wait for the day

that you decide to open
your eight-seater restaurant.

Because, you know what?

You've got four already.
(LAUGHTER)

Yeah, it's already half-booked.

You are half-booked!
Yes!

And if you need someone
to do the washing-up,

you know what, why not?

(LAUGHTER)

Hannah, I think
it's one thing to step away

from your job to come here,

but stepping away
from your family,

like, that's a whole
'nother, like, ball game.

I think you should be so proud.

And I know they're going
to be so proud of you.

Thank you.

Emily, I can see
you're very upset.

Tell us.
You're gonna miss your friend?

Sorry.

Hannah's absolutely amazing.

I wish she could stay
longer with me.

She, like, kept me
very accountable

before dessert week,
and she gave me homework to do,

and I was working really hard

with her because she's such
an amazing dessert cook.

Well, definitely,
we will miss you, Hannah.

So sadly, it's time to leave.

Yeah.
And say goodbye.

Yeah.
Thank you so much. Well done.

Me first.
(APPLAUSE)

You should be so bloody proud.

Oh, thank you.
You did so well.

Congratulations.
Have fun seeing the fam.

I've had so much fun.

This is the most crazy thing
I've done.

Hannah, be good... (CRIES)

Friends forever.
I know.

Obviously, I'm just
used to, you know,

dropping kids off at school

and cooking dinners
and the routine of life.

And I've been whiplashed
into this world

with challenges thrown at me,
left, right and centre,

and food everywhere
and truffle and champagne.

And... (LAUGHS)
..it's been incredible.

So, I've had...I've had a blast.

Give it up for Hannah,
everybody!

(CHEERING AND APPLAUSE)

ANNOUNCER: Next week,
on MasterChef Australia...

Please welcome...

..Sam Aisbett!
(CHEERING AND APPLAUSE)

..the bar is higher than ever
for our top nine.

You will be making my...

(EXCLAIMING)

ANNABEL: What is it?
PAT: Oh, my God.

And it only goes up from here.

Sanjeev Kapoor!

(CHEERING AND APPLAUSE)

LUKE: This guy is, like,
the Gordon Ramsay of India.

Here we go.
(EXCLAIMING)

PETRO: Even white-apron cooks
have pressure on them.

Oh, my God, look at that.

If you wind up
in the elimination,

there's so few of you.

The chances that you could

be going home are super high.

You did it!
JEAN-CHRISTOPHE: Well done!

This is brilliant.

ANDY: My God, it is tasty.

This is what makes

MasterChef Australia

the best food show in the world.

Captions by Red Bee Media