All language subtitles for masterchef.australia.s18e44.1080p.hdtv.h264-ferengi[EZTVx.to]

Previously on MasterChef Australia,

Knockout Week was monumental.

White sauce! The what?

I don't know! Can you hear me?

Tana! Tana!

And their effort in every challenge was epic.

Oh!

This is an absolute rush.

Service, please.

Oh!

It's good!

Ooh.

Wow.

This is a stunning dish.

I love it.

It's bloody delicious.

That just got me good.

But each day, the bottom dishes were knocked into elimination.

We're top ten, so I'm going to fight for my spot.

And Hannah had to hang up her MasterChef apron.

This is the most crazy thing I've done ever, so much fun.

Tonight, an exotic mystery box from an international culinary superstar.

All right, Paddy, let's do it.

Ed, grab the box.

It feels wild to be here in top nine.

I feel like I've come such a long way.

You know, mystery boxes were a bit daunting for me at the start, but I've really grown

to love them.

Let's do it.

Ooh.

Look at these fancy-looking boxes.

This looks so pretty.

And these mystery boxes have definitely given me Indian vibes, yeah.

I'm excited for today.

Good morning, everyone!

Good morning!

I hope you're all fired up.

I hope you're all fired up, because we have another huge week ahead.

So lock in.

Today's mystery box has been set by a global sensation.

He's a renowned chef, a trailblazer, who's changed the landscape of cooking in

India.

He has authored over 150 cookbooks.

What?

150?

How old is he?

He has over 20 million followers over his social media platforms.

Oh.

Yikes.

Please welcome one of the OG superstars of food.

Oh my god, this is wild.

Sanjeev is an absolute superstar, and he's massive in India.

Lovely to see you.

You know, cookbooks, TV shows, chef, he's really done it all.

And I don't know how someone writes 150 cookbooks.

How does that happen?

I'm not sure.

It's absolutely wild.

Thank you.

Oh, wow.

Sanjeev, welcome to the MasterChef kitchen.

Thank you very much.

Sanjeev, can we just unpack something?

150 cookbooks?

That's it?

What's that about?

How many people do we have back home in India?

Yeah.

If that doesn't say I love teaching people how to cook, I don't know what does.

I think the way I see it is that we are what we eat, and we do restaurants, and we do

business of food, but I think it's so important for people to cook at home.

I think that's the healthiest way of living, when you start knowing what the ingredients

are.

So that's what I like to teach people.

And Indian food, the flavors that we have, that complexity is knowledge that we have

gathered over centuries, and every person on this earth should try Indian flavors, otherwise

it will not be a life that is lived well.

You don't want them to miss out.

I don't want that, really.

All right, Sanjeev, these guys are dying to know what's under their mystery boxes.

Absolutely.

OK, under this fabulous-looking mystery box are some of my favorite ingredients.

Let's lift the lids.

Here we go.

Lifting the lid on this mystery box, there's some amazing Indian-style ingredients,

which I love, and also, like, a nice selection of vegetables and some proteins.

But I almost went home with my previous cook on a muscle dish, so limited trauma.

I'm passionate about Indian flavors, and I have brought you some of the best.

You're familiar with everything that you see?

No, that's good.

I love that.

It's all about teaching, isn't it?

And learning.

Yeah.

So let's start with what you would know.

Tomatoes, sweet potatoes, guava, whole coconut, onion.

You cannot do a nice curry without onion.

Lamb rack, and we have mussels.

We have coast on three sides in India, so we do a lot of mussels.

Then we have palm jaggery.

Do you know that there are over 2,000 palms all across the world?

So this is palm jaggery.

Difference between jaggery and sugar is the earthiness.

In the Indian powerhouse, no Indian curry can be called a curry without fresh turmeric.

Great antioxidant, antiseptic.

When I first started working as a chef, you have a small cut and you put turmeric

powder.

You don't need anything else.

And garam masala.

Garam is hot, but it's not the heat that you feel on your tongue.

It's the heat that you feel inside.

And now, my favourite, earth mango pickle.

Taste it before you use it.

It's fruity, it's spicy, oh, you'll love it.

There you have it.

And I'm looking forward to you doing some magic with it.

These ingredients are truly delicious, and normally they'd be more than enough.

But we are so inspired by having Sanjeev with us that we thought we would set you

up for success with a very special underbench pantry full of staple ingredients for Indian

cuisine.

They include basmati rice, moong dal, ghee, mustard oil, and a mini spice rack.

And that's not all.

If you cook the top dish today, you will not only win immunity, but you'll get a

special one-on-one masterclass with Sanjeev, which will be shared to his millions of followers

across his social media.

How's that for Clown?

The masterclass with Sanjeev could just be a huge help in the competition.

Any new skill or technique is going to be a huge leg up, so I'm really keen to

get that under my belt.

Casper, are you familiar with Indian flavours?

I'm looking around at a few things here and I'm getting pretty excited.

About the mussels?

Too soon!

Come on.

Get back on the horse.

Ayyona!

How you feeling?

Hold on, hold on Andy.

Sorry, sorry, my wife's name is also Ayyona.

Should I just win straight away then?

Let's start the class.

You need to cook us a dish that is filled with banging Indian flavours, but in a creative,

tasty way.

You can cook anything you want.

Make sure it blows our minds.

That is a really big relief.

I'm not well-versed in traditional Indian dishes, so just be inspired by Indian flavours.

I think I can make this work today.

Okay guys, you've got 75 minutes to create any dish using one or more of Chef Sanjeev's

mystery box ingredient.

The pantry and the garden are closed, but you have your special underbench pantry.

The best dish will win an immunity from tomorrow elimination and a special master class with

Chef Sanjeev.

Chef?

Bring your heart into it and turn these ingredients into something that you are

proud of.

Something that we would look at and say, wow, that's what I expect.

Your time starts now!

I love Indian food, I just think it's a flavour bomb.

I love to eat it, and I cook it quite a bit.

I think every time I've cooked Indian, I've always used ginger, garlic, chilli, spices,

but there's a lot missing here from what I usually use, so I'm racking my brain

about how I'm going to tackle this.

I'm looking at the mystery box and I'm thinking, what are my strengths?

There's a lamb rack, I've cooked a lot of lamb rack.

I think I'm going to centre my dish around that, and see what else I can use to compliment

the lamb.

I'm feeling pretty good.

I think a lot of Indian food is actually vegetarian, so I'm trying to make a moong dal fritter

by highlighting that.

I think we'll be able to maybe get a winner.

Sanjeev said he wanted to see something that he hasn't seen before, so I was

like, maybe I'll do a tartare with the lamb.

It's like so beautiful, and have a sweet potato crisp, make it like Indian taste,

but like not Indian techniques.

Yeah, that's what I'm going to do.

It's pretty tasty.

Givi, how are you?

Good, Jeff, how are you?

Good, Spur.

I'm good, how are you?

Very good.

Today I'm going to be making a yoghurt-marinated spiced lamb that I'm going to cook on

the hibachi, and then I'm going to serve it with like a seasoned dal.

I thought, why not show Sanjeev how an Italian cooks a grain like this?

So I'm going to show him cooking dal the Italian way, and I'm going to start by

toasting off the dal with a little bit of ghee and then slowly cooking it as you

would a risotto.

Cool.

So it's done, done, done.

Sanjeev, welcome to the MasterChef kitchen.

We have wanted you to come through those doors for such a long time now.

It's great to have you in here.

Oh, yeah.

I've done MasterChef India for many years, but actually I've been looking

forward to be on MasterChef Australia for so long.

It's not only seen in Australia, it's seen worldwide.

And the way Australians are understanding Indian flavors now, it's changed so much.

I see not just butter chicken, there's so much that's out there.

So exciting.

I want to see how they use it.

I used to kind of be not sure about it back in the day when I was just like

a bit of a stickler to the rules when I was learning my cuisine.

But I now love seeing what Aussies do with things that I am familiar with.

So I'm looking forward to you being able to see what they do with it.

Could not be better with the timing.

And you can smell already now early stage.

And thanks to you.

Red books, thank you.

I'm also so excited that like we're only looking for the top dish here.

Yeah.

You know, you can literally swing for the fences.

Yes.

I'm loving the mystery box.

I think the greatest thing about Indian cuisine is it's never boring.

Like you've always got textures and flavors going on.

You'll get like something really savory and spicy.

But then you've got something really bright and acidic and beautiful breads

and all these different flavor combinations.

And at work we have a spice club.

So we have a big lunch.

Everyone brings in something nice and spicy.

And we all learn about the different dishes.

And it's awesome.

So today, the flavors I'm really comfortable with,

but I really want to make the dish that's outside the box.

Hey, Pat.

Hello, how are you doing?

Good.

What's the dish?

Shoo bhaji.

What?

Sorry?

Shoo bhaji.

Shoo pastry slider.

Did you say shoo?

Like shoo pastry?

Shoo.

Yeah, savory shoo pastry, savory crackling.

Kind of like a burger, really, a slider.

So it'll be a shoo bun cut in half.

So it's going to have a nice onion bhaji on there.

And then like on the bottom part,

it's going to have the coconut tomato curry sauce

and a guava chutney.

And on top, maybe a curry leaf yoghurt.

So all you'll really see is an onion bhaji with a shoo bun.

And then once you bite in, a bit of a mess to eat,

but a little fun as well.

Wow.

OK.

I'm digging this.

Do you want a bit of mess, do you?

Yeah, not at all.

Yeah, but if you say shoo, then it better be a nice shoo.

Yeah.

To use the shoo pastry as like a burger bun.

Yeah, why not?

Why not, he says.

Yes.

I was hoping we could show this to Sanjeev,

what we do with Indian flavors

and modern Australian technique.

Hopefully I can do it justice.

A lot of pressure.

All right, mate.

Let's go.

Good luck.

Thanks, mate.

Sounds great.

That was good.

No pressure, right?

I'm a huge burger fan,

and shoo buns came to mind

because they're kind of crunchy, bit soft.

Then they have that opportunity to fill them right up

with all the delicious elements.

I think that if I can pull this off,

it should be a great dish.

Smells so nice to the indication.

Very spicy.

I'm feeling really good.

I don't normally cook Indian that much,

but I love the ingredients.

I love the curry leaves and turmeric

cooked with these sometimes.

So I'm going to make a little banquet of Indian cuisine.

So I'm thinking I'm going to make dal

with cardamom pods,

and then I'm going to make tadka,

which is a topping infused with different spices

and caramelized onions and curry leaves.

And I think the bread and onion bhaji

are going to be the crispy element

and soft element that you can scoop the dal with.

I really want to step out of my comfort zone

and embrace all of these ingredients.

Oh, my gosh.

I definitely need extra master class.

Sanjeev, like, he is incredible.

I love how he talks about food,

and I feel like he's going to be an amazing teacher,

so my eyes are on the prize today.

I would love to have master class with him.

I'm so going for it today,

and hopefully it gives me a little bit of advantage

that my name is his wife's name as well.

Okay.

I want to impress Sanjeev so bad today.

Indian is one of my favorite cuisines to cook.

It's all just flavor town,

and it does do some damage on the other end,

but I think that's just part of the fun.

I'm gunning for that master class

with the great man himself, Sanjeev.

I mean, given Sanjeev has written over 150 cookbooks

to share you and him doing a master class

and his 20 million followers, that's huge exposure.

And I'm still trying to plan my future around food.

Inspiring others to cook better food

and kind of teaching others how to do it.

That's what I plan to do.

Hey, Luke. Hey, hey, hey.

How are we? Good.

Sanjeev, Kapoor, meet Luke, our youngest contestant.

Hi, Luke.

Um, okay, dish. Hit us.

I've had a dish at a restaurant once

where they did a samosa, but it was, like, plated,

so it was, like, a whole dish.

Samosas and then coconut curry le dal for the base.

What do you reckon? Thoughts?

See, it has to come together.

Samosa by itself, it's nice, fried, crisp,

and some curry that's traditional.

Now, there are two rules.

One, you can either go traditional

or you can go your way.

So what would I like?

I would think that, say, this is Luke.

Yes. You want to say Luke?

I imagine you follow cricket, Luke.

I do.

Imagine coming in at number five in a 2020,

you need 140 runs.

You're not blocking them out.

You're not just putting it straight back to the bowl.

You are swinging for the offenses.

Yeah, yeah, yeah, this is exactly what I'm doing here.

I think you've got a great core of an idea,

and now it's time to bring some of your personality

with these ingredients to the plate.

Okay? I can do that.

You can play with the shape.

It need not be a samosa shape.

You can do whatever.

Whatever I want, okay.

Thank you, Chef.

Lovely.

If I wasn't pumped for this cook already,

I am now. I'm not here to play it safe.

I'm going to start swinging for the offenses.

I could be in for the shot for this master class

from Sanjeev, and to be honest,

I've never actually ever won individual immunity.

Just anyone on any given day can get sent home.

It's scary, so I need this win.

Can I ask you a favor?

Do you mind if I try your glasses on?

Is that cool?

Yeah.

Yeah?

Okay, guys, you've got one hour to go.

Come on, let's go.

I'm showing.

One hour already.

Oh, boy.

Whoa.

Getting hot in here.

Sanjeev is an absolute superstar,

and I love Indian food,

so I'm really excited to create a dish

with these ingredients.

To get a master class with Sanjeev

would be amazing.

Petro.

There we go. Meet Sanjeev.

Very, very nice to meet you.

You're in for a treat because Petro has had

the last two top dishes in mystery boxes,

so he's on fire when it comes to mystery boxes.

Oh, my God. No pressure at all, Petro.

How are you going to go three for free?

Um, there's some traditional elements,

some not-so-traditional elements.

Uh, I'm doing some spice lamb cutlets.

Pretty good start.

Mm.

So, yeah, I've marinated them in some onion paste

and then put the garam masala,

some toasted coriander, cumin seeds.

I'm going to be doing it on the hibachi

with the sweet potato puree,

some crispy onion bhaji,

pickled guava.

And then it needs something refreshing,

so I'm going to do a cold yoghurt rice dish.

Did you know that in southern part of India

they finished a meal with the yoghurt rice dish?

I know that it's a southern dish,

but I didn't know they finished the meal

with the yoghurt rice dish.

Yeah, it's a very comforting dish.

It's called thail sadam.

So I like his style, that he's, uh,

he's thinking.

That's what good chef is all about,

is seeing how do I emote with these ingredients.

I think you are going in

for the third one. I can already see that.

Thank you for the advice.

Thank you for the added pressure.

I'm feeling like this is going to be

a tasty plate of food.

There's a lot to do.

I need to leave as much time as I possibly can

to cook this lamb on the hibachi.

And I'm really going for that

third immunity.

I'm not

much of an Indian cook, so it is stressful

to cook for an Indian super star.

But, you know, you've got to try your best

when you're in the master chef kitchen,

then you've got to go with the flow.

So I am going

to go a little bit out of my comfort zone

even more, and I am going to make

a sweet dorsal and a

lassi ice cream. Lassi

is a nice cooling yoghurt drink

that you have with the curry when it's too spicy.

Like, every time I have a vindaloo,

I need about two lassis.

So, in my ice cream base, I'm

going to put yoghurt, thickened cream,

coconut milk, a little bit of turmeric,

and also some of the cardamom.

And I'm quite happy

with it, so now I need to get

onto the sweet dorsal.

So mung dal is

an Indian lentil

that is from a mung bean.

And, you know, we use mung bean in Chinese

cooking, so I think

I can work with it.

I almost went home last week.

That was very scary.

So

I'm really determined to stay in this

competition.

I still have a lot more to show.

So I'm going to go all out.

Kaspar, how do you feel cooking

in front of such a master?

I'm a bit intimidated, for sure.

So you're doing some mussels.

I am, yeah, pickled mussels.

You haven't got the phobia of mussels yet?

No, no, look, I like mussels.

Well done to you. That's good.

So did you say pickled mussels?

Yeah, yeah, pickled mussels using

your wonderful, like, mango pickle, too.

A bit of coriander seed in there,

and as soon as these open, pop them

and get that cooling down.

The main component is going to be

a sweet potato curry. I'm going to make sure

that the spices are at the forefront of the sweet potato curry,

but not so much that it's, like,

overpowering the mussels and the

pickled guava that I've got on the side, too.

And then a millet

roti. Are you thinking

some crunch in that?

Yeah, so I'm going to do a poti on top.

Okay, poti on top, okay.

Honestly, if you can make your dish

oh my god, it's going to be

unbelievable. Thank you both. Looking very good,

smelling good. I really appreciate it.

He's very, very clever.

In my previous cook, the flavour for

my mussels was always all there,

but I just, like, missed the brief.

So,

today I need to make sure the Indian flavour

is front and centre,

but then finding that balance

of tradition and my

spin on a traditional Indian

spread. No one else is joining in!

I've made my choux pastry

for my choux bhaji.

I'm really happy with the texture,

and I've got my savoury

cracklin'. The key to a

good choux is to make sure that you get that really

great puff and

baked enough to dry out, because you want it to be

nice and crunchy, give you

that great texture on the outside.

I'm working on my yoghurt now,

so I'm going to use some curry leaf and spinach

and some spices and just try and make a nice yoghurt

sauce. I'm balancing my sauces

so they're coconut and tomato curry sauce,

guava chutney,

and the spinach and yoghurt sauce

are getting all different flavours, textures

and temperatures.

My onion bhajis will be

like a patty shape, so that they'll

sit like a burger patty in the choux buns.

I find this shape really

allows it to be crunchy on the outside

and soft in the middle, without it getting too

thick and doughy.

Meet Sanjeev!

Hi! Nice to meet you!

It's very rare for me to see

that name written on anyone

else but my wife.

She was born in Vladivostok.

Oh my god! I knew so! She's Russian!

Yes! Me too!

So, Alyanushka!

Oh my god! No one called me like that

for a such a long time! You're in Australia!

Yeah! Oh my gosh!

I think I'm... You do!

I've no idea what's going on here!

You have such a beautiful outfit as well!

Okay, Alyona, Indian cuisine,

so it's like your bag, necessarily?

Yeah, my bag. I like it! It's actually so good!

I feel like it's taking me out of my

comfort zone, and I feel like it's almost like

a little bit of a feast. So, I'm making

some dal,

and tadka,

and then bhaji,

with a little flatbread,

and now I just need the sauce.

I've tried the mango pickle.

Thinking like something with yogurt in that

could be pretty epic.

So, it's coming together!

If I knew your wife was Russian, I would

have prepared something very

Russian for today, like

and thought about what things I could make.

I want you to focus on what

you're doing. I'm sure that

whatever you do would turn

out great. Yeah.

I still thought there is like one

dish in Russia that we make. It's very similar

to alo paratha.

It's dough that's filled with something

and then fried.

I just don't want to

put you

off guard.

Oh my gosh!

You'll be fine!

In any case, you have a head start.

You're Alena, right? Yeah,

that's what I'm thinking. I'll have a little bit of benefit.

Good luck, Alena!

There's a lot of Russian dishes that I could have

infused with Indian flavors, and I'm

kicking myself that I didn't think of this

before.

So, I'm a little bit overwhelmed right now

because I'm trying to figure

out, am I committing to

this dish?

Or do I pivot and do something else?

Any updates or?

Ummm...

I got an idea after you left and I'm like

struggling to like not

to take this over me.

I did get a little

bit frazzled because

I want to feed them like more

Russian or Estonian

cuisine, but there's no

time really to change a lot of things.

So, I'm just going to adjust

the bread so it's going to

be something in between

Russian pilmeni fried dumplings

just with Indian flavors.

And I'm filling the bread

with sweet potato and onion

spicy filling.

I really hope that Sanjeev

is going to love it.

The judges' big thing was like,

do you need to choose between do you want to do an authentic Indian

or do you want to just give it a red hot crack with your own style?

And I think I'm going for the latter.

I'm just going to do what I like

the taste of and what I would want to eat

if I went out to a restaurant. And fingers

crossed, it's what they like to eat.

And I'm going to give myself a mask class with Sanjeev.

If I want that top dish

I don't think there's any point in playing it safe.

So, I'm checking out

my curry leaf and coconut dal.

And it tastes pretty good.

But I'm not afraid to just add

even more flavor.

I've decided to make a cumin yogurt

and I keep thinking

of ideas of what to add to this guava

to really bring in the flavor.

And also, a good

samosa needs to be a flavor bomb.

But I want the texture to be

really smooth in contrast with the

crack of the samosa shell.

Oh, hello

samosas. Look, how's

the samosas going? Pretty good

I reckon. What's going on in here?

Why are you frowning? What's that flavor?

I just tried the guava. I was hoping to do

like a guava chutney and that is just not

what I expected. I want it to be quite sweet

but it's very... It's not there yet.

It looks like a pear. Yeah,

because I was kind of going for that vibe of like a tamarind chutney.

Figure it out, Luke.

You can do it.

I need to work out this guava chutney

and balance everything.

So, the dish is not just a

mishmash of just all these big flavors together.

Make it spicy!

These details are going to be a mess by the end of the day, I'm sorry.

I'm going to cook my roti,

cook my lamb,

my sauces are going,

I put the garam masala just to finish

off the dalas. And then we're just going to

plate up. Really? I think everything's turning out

pretty good.

Oh my god, look at all the fire.

How do you see that?

You knew we were attracted. I'm glad. I hope I can

make it work for you. Oh, that smells

good, looks good. Good ingredients, you know.

Thank you.

Hey Aaron. Hi Aaron.

Look at this meat. How are you feeling?

Yeah, it's all coming together nicely.

I'm not using any of the proteins

that were provided. So, I'm trying to make

a mung dal fritter.

Indian is one of the great

vegetarian cuisines of the world.

I think you just need to find your oomph.

What are your undies on the outside?

Annabelle, look at us.

The lamb tata, I've diced it up.

It's just about finished.

I'm going to put some turmeric through the espuma to get

like a beautiful colour. I'm just doing a test

of my sweet potato chippies.

Wow.

Very good.

I know that word. How do you say that in Indian?

Very good. Amazing language.

Considering I can barely speak

English, that's good.

I love that you're just going for it with the mussels again.

I really wanted to do a pickled mussel dish.

I was like, today's the day.

I'm feeling confident enough, like I really

like the flavours, so now it's just making sure

I have enough of my rotis to serve.

Feeling like this is a challenge that

is playing to my strengths,

which is doing these fusion dishes.

So I'm using the coconut milk

to get that traditional southern Indian

flavour for the sweet turtle curry,

but then pickled mussels is more like

a Spanish sort of thing I would say.

And tortillas are from Mexico

and I've seen these

finger millet rotis being made before

and the method really reminded me of making tortillas.

And also, tasting the guava,

I've eaten fijo a few times,

which is very common in New Zealand

and it's related to guava.

So I'd like to see this as like a combination

of everything that I've learnt across my entire

time here.

And hopefully it's like a banger.

This is looking okay.

Like this is the first trial

and I have got the ice cream

going and I'm trying to

start the chutney to see what the flavour comes out.

I'm going to do a cardamom caramel.

Okay.

Oh my god, look at that.

Hello, chef.

I'm trying my best to do a sweet

take on dosa.

Very nice.

I mean, I am actually quite impressed already.

Look at the texture.

Look, I got wet.

It's amazing.

It's extraordinary.

Something to take back home.

I think it's a great idea.

It's a great idea and the ice cream is...

Yeah, I added a tiny bit of

turmeric, not much. I just wanted the natural

lassi flavour so it still looks like

a normal lassi colour. But it might just be

a little bit different.

I think indirectly

Emily is trying to ask for

a one-to-one cooking

experience with you.

Fun fact, moong dal

we make a sweet

out of it. Moong dal halwa.

Amazing. It's very popular

and difficult to make, but

it's just yummy.

We are used to sweet

with moong dal.

But not in this way.

Not as a dosa.

Truly impressed.

Looking forward to everything coming together.

Looking forward to the class.

I hope so.

Thank you very much.

Nice.

I'm really excited.

It feels really electric in the kitchen today.

The place smells incredible.

Because of your amazing ingredients.

Are you impressed?

I think it's...

There is so much

going on. I think

what we saw, Pat

is doing a shoe

and he wants to create a kind of

slider kind of thing. So he's doing a shoe

slider? Yes. Tell us proper

Pat, Maximal. I tell you what, I was

absolutely amazed

Emily. She's doing a dessert.

And she's the only one.

Is she the only one? Any sweets? No.

She's going for

a lacy tumerica

cream. And he's doing

a lovely lentil dosa.

No way.

Sweet lentil dosa. Nice move.

And we've got a yogurt spiced

lamb cutlet.

Guess who? Petro.

Yeah, when we went around he

just had cutlets like

beautifully sliced and just soaking up

like a hectic spice marinade.

What I'm so happy about

is everyone's thinking about

it with their own individuality

and creativity. Dosa, samosa, roti,

the rice,

ice cream. Oh my god,

it's a lot happening there.

I reckon I wouldn't mind a master class

with Sanjay and his 20 million followers.

I wouldn't mind it actually.

Come on, Deepra.

Hey, Sophie. This is

the man. This is the man with the

shoe. The shoe is

in the oven. The bun's in the oven still.

Oh, wow.

Great, okay. Yeah, I'm

confident. My sauces are basically done.

My bazi looks pretty

good. I'm excited.

I'm really excited. Those shoe

buns look amazing.

What happened to your poker face?

That's

a good pitch. Yeah, yeah, just

as everyone, we've got to push.

I know Sanjeev

is expecting some

superstar dish, so

the pressure's on today.

I need to cook the lamb perfectly. I need a nice

char, but I also need to finish

absolutely everything. Even though

I have been working super quickly,

there's still quite a bit I have to do.

My dish is spiced lamb cutlets

with a cold yogurt

rice, a sweet

potato puree,

pickled guava,

and onion bazi strands.

So I've got

a lot to do.

I've had some success on the

hibachi. I've had some mishaps

as well, but hopefully today can be

one of the success stories.

So I've got my lamb on,

and it's looking pretty good. Oh,

my God. Not again.

I'm already under

the pump, so

I don't have time for this.

Oh, give me a break.

The lamb is going up in flames.

Goodness me, look at the smoke.

The hibachi's been very temperamental.

It's come back to bite me today.

So I need to

adjust the coals, and

I'm keeping as much of an eye on it as I

can. I'm just going to have to keep taking them on and off,

on and off, on and off,

until they're cooked. This is a huge

setback, because I'm running out of time,

and I'm just working as fast

as I can now.

Oh, hello, samosas.

I was playing it safe, and then I just

back myself in, and I'm starting to see

the dish come together. My samosas looking

really good. Okay, awesome.

My dog's starting to get where I want it to be.

Yeah, hopefully it tastes good. It's definitely not your

traditional Indian, but it's how I

like it. My yoghurt's done.

And for my chutney,

I'm just trusting my palate and techniques I

know. I'm adding guava, a bit of the

mango pickle, all my different spices.

It's tasting good.

I'm so ready for a win. I'm

pretty ready to be on the gantry, but I would love to be there,

and even better, I'd love this masterclass.

Oh my god.

Time is ticking, but the

roti's looking really nice. It's hot.

My curry here is looking really nice

now, but it tastes like I would expect

like a more southern Indian sweet potato curry

would taste. I added

chopped onions to my pickled mussels,

got my pickle guava, and

the roti. It's almost like a finishing

salt, so I'm feeling okay.

The kitchen is smelling amazing. There's so

many incredible dishes being cooked,

so I want to spend my last few minutes

really making sure that I've got this flavour dialed

in perfectly. This is your shot at

immunity. Ten minutes to go.

Now, what the hell are you meant to do with

the guava? That mustard oil is

so strong. Potent.

Jeez.

The dorsal's really nice.

The ice cream is done,

tastes like lassi. I got the cardamom caramel

on the side, and I've done

the guava chutney to give a bit

of a cardamom hit. I'm getting a little bit

nervous because there is no such

thing as a sweet dosa.

This is insane.

But Chef Sanjiv, who wakes up every

morning and thinks of new recipes,

is actually really interested in

this dish, because he's never had a

sweet dosa before, so

if this is a really cool idea and works out,

hello, we could collaborate on

a book. Okay, guys,

five minutes to go. Five minutes.

Go, everybody.

Go on.

Oh, that's hot.

All right.

I'm feeling pretty good.

The lamb, really, really nice and tender because of that yoghurt

marinade. We should be cooked medium rare. I did

put a lot of elements on the plate today, like a seasoned

dal, a couple of sauces, and a curry leaf

roti. But you know what?

I'm actually really happy with all

of them. Dun, dun, dun.

Okay. The fritters are going really good, actually.

They're frying up really nicely. I'm liking

the color I'm getting on them. So yeah, I'm pretty happy.

Have a look. And they taste

really nice with the chutney and the coconut

cream sauce that I've got here. So the idea

paid off, and I think that's, you know,

made me happy.

Woop. I'm excited.

The dish looks how I imagine

lamb tata with sweet potato

crease. Yum.

And then, A, like turmeric yoghurt

espuma. The flavors are good. I think

there's like balance. There's a bit of spice.

But we'll see.

Don't let it off, man.

Buns are coming out. Perfect.

Feeling good.

Just pushing through for the last part.

Everything's kind of coming together right at the end.

My shu buns, they're golden brown. They're

holding their shape. And they look beautiful

and crunchy. So now I need to construct

the shu bhaji.

Oh, I got it. I was going to be embarrassed if I had

to get you open the jar, chef.

Got the spicy sweet tangy tomato

curry, that really sweet tangy

guava chutney, and the like tangy

cool yoghurt. So it's different textures,

heats, and that's what I love about

Indian food. Don't put salt in it or just

look at it. I've done a dish that's outside

the box. I'm using Indian flavors in a

new way, so I really hope that I've done enough

to get a shot at the immunity and the master

class from Sanjeev.

Oh no. We made a mess.

Big flavors, big

finish. One minute to go.

Oh my. How many did you get?

Come on fatty boy.

Oh come on bro.

I want my grill from home where I can do

the foot it up. All my other elements

are now done. A sweet potato

puree, cold yoghurt

rice, pickled guava,

and onion bhaji strand.

But I don't know whether this lamb

is fully cooked. I have

no time left. I need to plate

this up. Just hope that lamb

is perfectly cooked. Oh my god.

I need to hustle. Where's my salt?

Time's up. In turn.

How's it going?

We got it. We got it in the end.

Smells so

good. The first dish

we'd like to taste belongs to

Petro.

Good plate.

Thanks. Good tray. Giving good

plate.

Petro.

What have you made?

I made spiced lamb cutlets

with a sweet potato and coconut puree

and some pickled guava.

Righto. We're going to rip

in now. Thank you.

If this was a plate

in a restaurant

would people

order it? I think they would

order it a lot.

Lamb is perfectly cooked.

Spiced well.

The puree with

guava. There's a kick

to guava that's there.

The sweet potato and coconut

working really well.

With that zing coming from

guava mixed with pickle.

The rice.

There's a little bit

extra crunch that is gone

in there. Then what

I would like. But other than that

open your restaurant. Serve

this. Thank you.

Petro. It's just another quality

dish from you. The lamb

is cooked so nicely mate. So

nicely. The sweet potato

puree. It is delicious.

Smooth. It's velvety.

It's well rounded.

And I love the guava pickle as well.

We're on a hot streak and I just

continue to do exactly

what you're doing in this competition.

Thanks Petro.

Next dish we'd love to taste is

Emily. This

is one of the most

beautiful and delicious desserts

I've made I think. Hello.

All elements

came together and I'm really

hoping that the judges

particularly our special guest

superstar chef

Sanjiv loves this dish.

Because he's never

had a sweet dosa before.

Well it looks incredibly

inviting. What have you made?

I made a sweet

dosa. A cardamom lassi

ice cream. I'm not usually

a sweet person and I don't know why

my brain went that way but it did.

We're all so excited you've done a sweet because it's the only

one today.

Wow this is a sweet

dosa with ice

cream. Really?

But this

looks incredible. I actually want to

taste it. Let's do it. Yeah.

Emily. The

tartness in the ice

cream, moong dal

dosa

and those guava

subtle flavour.

This combination

which I don't

think anyone of us

or you have ever

tried before.

This is

stunning.

Amazing job.

I think this is definitely

your best dish

in this kitchen. Oh wow.

I loved watching you make those dosas.

They're just perfect. They've got

a little bit of chewiness in some parts

and then really crispy on the outside.

The ice cream

there is the tiniest bit of iciness

in a really good way.

That you know frozen yoghurt often has

and it's so refreshing and

moreish. I just want to keep diving in

more again and again.

Emily, that ice cream

is so good. And the

guava, I just love the texture of that.

Jean-Christophe, you know maybe you

find a bit of like apple on

a French crepe thing going on but this

is like the Indian version. It's a really

fun dish. To have Cendive

here and to witness

something that is like

totally new, that's what I wanted.

You know I wanted him to go

back and you say you should see the stuff

that they're doing over there in Australia. It's mad

but god it's good. And I feel

like this is that dish for me today.

It is genius

Emily, well done.

Oh my god.

Okay

next one please, Annabelle.

I've done a

lamb tartare with some

sweet potato crisps and a

turmeric coconut umma

foam on top.

Oh there you go, there it is. Stop.

Looks beautiful, executed

beautifully. The temperature of

tartare is perfect, goes

really well with the crisps. The only

thing that I would change is

the cut of the meat.

Probably little

smaller than that. That's about it.

Aaron.

I've made moong dal fritters

with a tomato and

guava chutney and a

spice coconut cream sauce. The

moong dal fritters

are nice, crispy on the edges,

soft from the inside,

seasoned perfectly.

Yes, nice Indian flavor. Thank you.

You're up, Vinny.

I did a barbecue spiced

lamb cutlet with some dal and

curry leaf roti. I am really

impressed. This is not how we would

make dal, but the nuttiness

in dal, the texture, the balance

is absolutely there.

What can I say? This is getting

very difficult. I know.

This isn't normal tasting.

Oh, it's just MasterChef Australia, mate.

I do this all the time, don't you guys?

I'm moving to Australia,

mates. Next up

is luch.

I'm really happy with this dish.

It's got texture, it's got flavor.

They told me to swing for the

fences and that's exactly what I did.

If I got bad feedback today

after I just put myself on the

plate,

I'd be pretty devastated.

Well, you look like you've done a lot.

Tell us, what is your dish, please?

I've made sweet potato samosas

and I did a

cumin and yogurt sauce,

a pickled mango

with the guava chutney,

and then I did a coconut curry leaf dal.

Luke,

the samosa comes from the northern part

of India and there's no coconut

there. And your combination

of dal with coconut

and samosa is something

that if you take in India, they'll

say, no, but it

works like magic.

Nice, crisp samosa,

sweetness of sweet

potato,

chutney and yogurt working really

well together. The whole dish

comes together as one

and the Indian-ness

is standing out. Well done.

Thank you. My favorite thing

about your dish was the chutney.

It is beautiful. You've got

the astringency of the pickle that's naturally

there. You've taken the sweetness

and the fruitiness from the guava

that just connects it to the savory

components in your actual samosa.

Thanks. You just relaxed.

You had fun and it's made

all the difference, mate. Well done,

Luke.

Thank you. Next

up, Pat. I'm super proud of the dish.

I had to work hard to get it done, but

I just really hope they love it.

Because if I was to win today and get immunity

in a master class with Sanjeev, it would give me a huge

boost of confidence as well as some

extra skills that you might be able to use down the track.

We never know what challenges are on the horizon.

Pat, what have we got here, mate?

These are called my shubhaji.

Shubhaji, yeah.

What's going on there?

So we've got a shubhan

with a savory cracklin.

And then we've got a tomato and coconut

curry sauce, a

guava chutney, onion bhaji

and a yogurt and spinach sauce in there as well.

I always love to get

the onion bhaji when we go to Indian,

so I thought how I could

put my spin on it. Sanjeev,

have you had anything like this in your life?

No. Looks good.

Looks great, actually.

And it's unexpected.

I am actually most excited

with this dish. Let's see what

the taste is like. Got us excited.

Can you back it up

with flavour? I would say

it does not look Indian,

but it definitely tastes Indian.

It's crunchy,

soft, sweet.

It's something that you

want to have a second bite of.

Immediately after you had the first one.

Thank you.

It's kind of India's answer to a cheeseburger

because you can pick it up with one hand

and eat it really easily, and that's actually

what's really cleverly thought out.

The shoe bun replicates the sensation

of biting into something that's got a very

tender crumb and that's a bit sweet.

And it's just held

everything you put in there and you've

packed it in.

When I sink my teeth in, everything is just

dispersing and

like balanced in my mouth. Yeah.

Very, very nice work. Thank you.

It's hot. It's lovely.

It's sweet. It's salty.

You got everything. So

well done.

Well done. Thanks, man. Thank you.

I love you. When you are like this,

well done. Thank you.

Thank you, guys.

You lost class.

Thank you. Well done.

Next up, Aliona.

I had a lot of fun today.

I cooked something really classic, sort of

traditional Indian,

but once Sanjeev said his wife

was Russian, I probably wish

I did something more

Russian, just with Indian flavors.

Ooh.

Because then the judges

would have seen something they have not seen

before.

Aliona, what have you made?

I made

tamarind dhal with

tatka with some curry leaves and

caramelized onions.

And then I made a crispy bhaji

and filled, fried

bread with sweet potato filling.

It's beautiful

color, by the way. Thank you.

Fritters, nice bite

of onion, nice

crunch. You made them flat for a reason

because you could dip it in.

Dal, nice bite,

creamy. The

take on paratha or the

fried bread is

likable. But I

always say this, food is

not elements. It has to

come together.

So does it

come together? Yes.

But is it the top dish?

We'll have to wait.

Often when you go

and eat amazing Indian, there's

so many things on the table.

But you will find that, like, things go

with each other. And sure, you kind of

cross contaminate a little bit. It's all part

of the fun, but unfortunately

it's just not jelly.

This one you needed to start with

the thing and then build out.

It seems like you've started with

the things and then built in.

It just hasn't come up for you today, unfortunately.

Alright, thank you.

The next dish we'd love to taste

is yours, Casper.

I'm actually feeling really happy with what I put

up. I've got my main base curry

which is really rich, coconutty,

sweet, almost verging on dessert.

But then having it with

the sharpness of the mussels and the guava

pickle.

The mussels return.

I think Mayan is really

unique and showcases

the ingredients that are under the mystery box.

So I think I've got a good chance.

What have you made, Casper?

I've made a

sweet potato and spinach curry,

pickled mussels,

pickled guava,

finger millet roti,

and moong dal curry leaf,

and coconut poti.

Wow.

Thank you. Let's do this.

Do you think this is Indian?

Do you think you can do anything

and call it Indian?

Do you think this is Indian?

Do you think you can do anything and call it Indian?

No.

Do you think because it's MasterChef Australia

you can do anything?

Yes.

I'm glad you did it!

This is brilliant!

All of it!

Thank you.

Well done.

Pickled mussels

with this nice crunch of

onion, very refreshing, very different.

We would not do it in India

but I think we can take this back.

Curry

executed really, really well.

Goes really well

with this finger millet

roti, executed

very well again.

Wow. It's very different.

It's kind of a ribbony kind of a feel.

That spiciness, tanginess

to it.

And all the things

worked well together.

This is what India is.

Kasper, I also

want to slap the table but we've got two men

here doing it. So I'm just

going to do this because it's so delicious!

There are so many flavors

going on here in complete

harmony. Tang

from all of those pickly elements.

Curry is beautiful,

it's sweet, it's decadent

and then your finger millet

roti, that is the benchmark

for me now. I think this is your best dish yet.

Everything, the flavor

is at 15

out of 10. But yet,

when you put them all on that

beautiful millet bread, you

can taste each and every element

in total harmony.

That is some serious,

serious cooking. You are

unbelievable. Come here, I need to give

you a kiss by the way.

I'd like to follow. I don't know what to do.

How about this one?

There's so much

conviction in what you've put

together. Everyone else has said everything

so I hope you like my dance moves.

Well done, Kasper.

Thank you.

Sanjay, how do you reckon I went?

I was expecting the best but they

all exceeded my expectations.

This is what makes MasterChef Australia

the best food show

in the world.

It has been for all of us

a true privilege. So all of you

put your hands together for Chef

Sanjay Kapoor.

You made our jobs

really hard today.

There were some extraordinary dishes.

Vinny, Pat, Luke.

Not only did you bring

the Indian flavours, you knocked them out

of the ballpark. Great job.

However, there are two dishes

that we couldn't stop thinking about.

Kasper.

Every element on your dish

was harmony.

The sweet potato curry, the pudding

and the finger millet roti was

outstanding.

Your best dish yet?

Emily.

Your dish was genius.

And unexpected.

Not even Sanjay thought he would get a dish like that today.

Your spice lassi

ice cream and moong dal dosa

was a boss move.

Well done to both of you.

But

one of you epitomised the boldness,

balance

and complexity of Indian cuisine.

Your muscles were the perfect flex.

Kasper.

Kasper, you did us proud in front of one

of the most celebrated chefs in the

world. You'll be safe

up on that gantry tomorrow.

And welcome to the top eight.

Congrats.

Tomorrow night,

even an elimination

cook comes with perks.

The dish will win

a $10,000

travel voucher

to taste the world.

What?

I would love to have that $10,000 travel

voucher. You feel a little left out there?

I think the FOMO just went through the roof there.

Would I trade this for a chance at $10,000?

Well, I am going

to give you the choice.

But if you cook, you will forego

your immunity and you'll be at risk

of elimination like everyone else.

The FOMO

is real.

Whoa. This is going to be good.