All language subtitles for MasterChef Australia - S18E50_Eng

(EXCLAIMING)

ANNABEL: Yay!
(CHEERING AND APPLAUSE)

PAT: Oh, I think
we're using hibachis today.

I think so.

VINNIE: Walking into
the MasterChef kitchen today,

there's hibachis on every bench,

so I have an inkling as to what
this challenge could be.

I'm pretty excited for it.

Woo!
Whoo-hoo!

Let's go, guys!
Go, boys!

Sorry. Go, men!

Salut, mes amis.

G'day.
Comment ca va?

It's heat week,

and things are heating up.

Today's challenge
is the only thing

standing between you

and a guaranteed spot
in top six.

The challenge is quite simple.

Use the heat of the hibachi

to cook us something delicious,

sweet or savoury.

You have 75 minutes

and full access
to the pantry and garden.

But...

..we've unplugged the microwaves
and the ovens...

..and the stove tops
have been removed.

Your only heat source today...

..are the coals
in those hibachis.

LUKE: Only the hibachi
for a challenge is...

That is nuts?

Honestly, I think it's just
going to be chaos.

The hibachi can be your best
friend in the kitchen

if you treat it right.

Pay close attention
to what you're doing.

Manage your coals, and think
about the type of heat you need.

The best dish will win immunity

and join Casper and Annabel
on the gantry,

avoiding tomorrow's
elimination challenge.

Your time starts now!

Come on! Allez!
(APPLAUSE)

CASPER: Let's go, guys.

(WHOOPING)

VINNIE: Here we go.

PAT: OK, I got to think
and think and think.

The initial reaction

is excitement
for cooking over charcoal -

it's one of my favourite
things to do.

But then, it does dawn on me
that, you know, "Wait a minute.

"How am I going to actually cook

"all the other elements for
my dish with only a hibachi?"

So, um, it's definitely got
the cogs turning in my brain.

Come on, Vin!
(MUTTERS INDISTINCTLY)

Come on, Luke!

Corn flakes!

(LAUGHS)
ANNABEL AND CASPER: Go, Petro!

ANNABEL: Yum!

Cereal for breakfast.
Pineapple corn.

It is so hard to cook

on a hibachi
at the best of times.

And he's motoring, too.
Yeah.

This is crazy.

But winning immunity today
will mean everything.

It'll mean, you know,

fast track,
straight into the top six,

which is huge.

I'm in a really
positive mindset,

and I'm ready
to do something big.

Well, fingers crossed
it turns out.

Nice, Pat.

Knows his way around a hibachi.

Right. We are at the tail end
of heat week,

and today it's all
about cooking with coal.

So, Andy,
you're the expert here.

I think...I think chefs
love cooking over fire

for a couple of reasons.

Obviously, the flavour
that you can get

is just next-level.
Mmm.

But also, it's the challenge
of cooking over coals.

You know, it's so different
than turning on a gas hob

and being able to regulate it
at your fingertips.

So, there's...there's, like,
multiple things

that you have to think about.

But within a blink of an eye,

it can all just
go down the sink.

Or it can go up in flames.

Or it can go up in flames.
SOFIA: Hey!

Because it is,
it's so unpredictable.

Yeah.

You know, you think
you've got it, and next minute,

something's on fire.

JEAN-CHRISTOPHE: It's like
a barbie.

Why I don't want to be
in charge of the barbecue -

because it's a bloody nightmare.

It is.
Yeah, same.

You know, you need a bit
of sensitivity

to understand the heat.
Mmm. Mmm.

And among these five,

everyone has used them.
Yeah.

So, it'll be interesting
to see who's going

to be creative today,
and do things that are new

for the first time...
Yeah.

..because that's a huge
risk, versus those

who are going to play it as safe
as you possibly can...

Yeah.
..with a hibachi,

which is not so safe.
Mmm.

ANNABEL: Let's go, Aaron.

AARON: My oven has gone missing,
apparently.

So, uh, we're gonna
have to make do

with some coals today.

(GASPS) Coral trout!
Coral trout.

No notes, man. No notes.

See you up here tomorrow.

We'll see.

Even though
it's a white-apron day,

there's so few of us left,
and there's a lot of pressure.

But I do have a certain level
of comfort

when it comes
to charcoal cooking.

It's a very primitive form
of cooking,

and I really enjoy it.

So, cooking over coals.

So, we're gonna do a marinated
coral trout collar

with some smoked pipis

and fennel fronds
as the garnish.

I'm thinking of doing
coral trout collar and fillet

so that you get two
different textures.

You get one that's, like, full
of collagen,

full of fattiness in the collar,

and then you also get
the clean flavour

of the coral trout
through the fillet.

Yeah, using the coral trout
in this way,

I like how it's
gonna have char.

It's gonna have, like, a bit
of smoke flavour,

but also be really nice
and caramelised.

So, yeah, I'm really
looking forward

to how this all plays out.

Aaron, those wings look awesome.

Thank you.
So good.

I think the hardest part of this
is, one, to get the cook

on the fish right.

There's no way
of controlling that heat.

You can't turn it down.

You can remove some
of the coals,

but the heat retention
in the hibachi is insane.

On top of that, trying to make
a sauce on a hibachi

I've never done before.

Are you doing, like,
a beurre blanc?

Uh, trying to do, like, a...

..like, a seafoody
kind of sauce.

Cool.
With...

I need to get prawn heads,
actually. So...

OK, so we'll stop
distracting you. Sorry.

(BOTH LAUGH)

So, trying not to scorch
the sauce,

but still reducing it
beautifully

is another challenge
I'm gonna face.

Yummy.
Yummy.

Yummy!

VINNIE: OK, let's do this now.

Go, Vinnie!

Honestly, my favourite thing
about the hibachi

is just the flavour that you get
from cooking over charcoal

and those little wisps of smoke
that come out.

That is getting smoky.

We are setting it
really hard today

because I'm going to do some
things that I don't normally do,

and just to try and get
the upper hand on other people.

I'm really gonna try
and go back to my roots

and cook what I love to cook,
but at the same time,

I still want to try and be
creative and make something

a little bit more special,
a little bit more unique.

Getting this far
in the competition,

a lot of people are now getting
much more competitive,

I feel, which is good,

but also, it means that I need
to step it up as well.

So, I...
I'm going as hard as I can

for this challenge today,
and I'm gonna win it.

Vinnie.
Hello.

I saw John Dory there.
Yes, yes, yes.

Beautiful.
Star of the show?

It will be the star of the show,
for sure.

What's the dish?
For sure.

I'm gonna do John Dory
on the bone, on the hibachi,

with a smoked butter
and tomato-gochujang sauce.

Yep.

And then, I'm gonna do
a herb oil

and some yeasted flatbread...
Wow.

..with, I think, maybe, like,
a yuzu-miso butter on top.

OK.
Yuzu-miso butter...

What was the sauce? Gochujang...
Gochujang-tomato butter.

..tomato. OK.
And smoked butter.

OK.

Honestly, probably the sauce

is almost the star
of the show here,

because that smoky butter
as, like, the base of the sauce

comes through, like, really,
really well.

So, the interesting thing for me
is that you've gone like,

"Oh, the gochujang-tomato butter
is the hero."

Yeah.
"But then I'm gonna slather

"miso and yuzu butter
over the..."

Yeah. I'm not...
That part, I'm not too sure yet.

That's the part
that I was kind of...

Vinnie, I feel like we've had
similar conversations like this

in the past, on your cooks
that haven't gone super well.

Yeah.

I think you just need
to rein it in,

before we even start
talking about technique.

Yeah.
100%.

Because, like, there's just
a lot there, mate.

Yep, yep, yep.
And, like...

If you just focus on a really
beautiful sauce...

Yeah.

..and cooking this fish
over the coals

absolutely perfectly...
Yeah.

..that's going to go a long
way to getting you up there.

Yeah. OK. Heard. Thank you.

A lot to think about, mate.
Good luck.

Thank you, thank you.

Just cooking that piece
of fish perfectly,

over the coals,

like, if he can get
that right...

Mmm.
And then, keep it simple

with whatever else is going on.
Yeah.

That's enough.

I feel like my competitiveness
today is really coming out.

That's done. Done. Done.

So, I really just want to win
as much as possible.

OK. Next.

Luke, is that rice?

Yeah.
That's cool.

CASPER: Yeah.
That's sick.

Where else was I gonna cook it?
(CASPER LAUGHS)

Uh, I'm feeling excited
to use the hibachis.

I've used it a couple times,

and I haven't had any
major disasters,

which I'll take
as kind of a win.

I think the trick today is going
to be using it in a way

where I'm not just substituting
an oven or a stove top,

but I'm using it in a way

where it actually makes
my dish better.

There's this amazing

Indonesian dish called
sate kambing,

which is this goat satay
done over the hibachi,

over the coals,
and it is just really delicious.

We don't have any goat
in the pantry, sadly,

so I'm going to do some
with some Australian lamb.

And I'm going to add in
some of the natives,

like some wattleseed,
some macadamias,

instead of candlenuts.

And then, it's gonna have
a satay sauce to serve with it,

and hopefully, kind of change
the flavour a little bit,

but keep the integrity
of the dish.

This is a bit of a risky choice,

taking a classic dish
and trying to add my own spin.

But on a challenge
where immunity is up for grabs,

you kind of have to take a risk.

I've got my rice cooking,

and then I want to pop it
in a pan and kind of squish it,

and make this...these kind of
cool rice cakes.

Pandan and banana leaf flavour.

This dish is kind of a balance
of a lot of different flavours.

And although it probably
doesn't look gigantic,

the dish, there's actually
a lot going into this.

Is that pandan?
CASPER: Banana leaf.

Ah.

POH: Hey, Luke.
Hey, hey.

Hi, Luke.
What are you making today?

I'm making an Aussie version
of sate kambing,

and I'm going to use lamb
because I don't have goat here.

Yep.
I'm gonna chuck in a few natives

because I feel like
it'll amplify the flavour.

I see.

And then, I'm gonna do
a satay sauce to go with it.

Yeah.

But I'll put some macadamias
as well as peanuts.

What are your thoughts?
OK.

Ooh, I love it already!
Very interesting.

I think everything sounds good,

but I think the thing
about changing up classics

is that it has to be better
than the original.

For me, it's all
about the flavour on the satay,

the way you season that,

and also the balance
on the sauce,

getting that right.

Yeah, OK.
OK? Alright.

Yeah. Thanks, guys.
OK.

Remember, you want
to be top dish today.

'Cause it's a one in four chance
of going home tomorrow.

You can do it, yeah?
Alright? Good luck.

OK. Thanks.

I think the feedback has just
thrown me off a little bit.

Oh, it is hot, isn't it?

They said, "Make it better
than the original," but, yeah...

I'm hoping
that I can execute it

and get it up
to the judges how I want,

and they'll see that this dish
is really a great idea.

Time flies
when the coals are burning.

60 minutes to go!
ANDY: Come on, let's go!

(APPLAUSE)

CASPER: Go, Patty. Oh, wow!

Oh!

Go, Petro!

I'm excited about using
the hibachi

as the only heat sauce.

I feel like it plays
to my strengths -

I cook over fire a lot.

But it does add the pressure.

That corn is black.

Yeah.

I'm gonna need
to take some coals out.

But that also fuels me as well.

Yeah, I thought, try
to, you know, separate myself

from the pack and do something
that's going to excite me

and that's really creative.

So, yeah.

Growing up, it was a big thing

to eat charcoal corn
on the beach.

There was all these stalls
that would just have a grill

and cobs of corn.

And that memory of biting
into that corn and getting

that beautiful sweetness

and the char and the butter
and the salt,

I want to play off that today.

Petro!
Hello. How's it going?

Breakfast!
Yes, breakfast.

Dessert!
Yes.

Ice-cream!
Yes.

What?
Yes!

Yeah, I know. Uh...
I'll do that now.

(LAUGHS) OK.

I mean, I'll think
about it later.

I've used hibachis quite a bit
in this kitchen,

and I've always done
grilled meats.

And I thought this is just a way
for me to separate myself

from the rest of the pack
if I can pull it off.

That you are doing.

Talk us through it.

So, yeah, I'm doing,
um, charred-corn ice-cream.

I'll be doing
a dark rum caramel,

some pickled pineapple...
Mm-hm.

..some toasted pine nuts.

And then, I'll make some
clusters out of this

to do, like, a crumb base.

I can see you warming your milk
for the anglaise.

Dark rum caramel
over an open flame.

Mm-hm.

You know, these clusters
as well.

This is a big gamble, mate.

I came on MasterChef to kind of
excite myself as well

and try things
that I don't cook at home.

I do a lot of grilled meats
at home.

Yeah.
I've never done a dessert.

You'd never done a dessert

on the stove top
before you came here.

(ALL LAUGH)
Pretty much. Yeah.

I love it, mate.
You're excited.

I'm excited. Are you excited?
I'm pumped.

Alrighty.
Big gamble, big reward.

Thank you, guys.

So, this is crunch time now.

I need to get
this ice-cream base chilled,

blend in my corn,

and then get my ice-cream on

because this is kind
of the star of the show.

I think, if I nail this dish,

I've got a great chance
at getting that immunity spot.

But the risk factor
is ten out of ten.

And if I don't get
every element perfect,

it could just fall flat.

ANNABEL: Go, Petro. (LAUGHS)

I have to get a move on.
Nah, you'll be good.

You'll be good.

This is your challenge.

What is that smell?

I smell... Oh, it's Pat's
chillies I can smell now.

Yes. We're going
to be using heat

with the hibachi
and heat with chillies today.

Whenever I think of charcoal,

I once again go to
South-East Asian, Thai flavours.

So, a lot of spice,
a lot of sour, sweet, salty.

It's the exact type of food
I like to eat.

So, I'm going to go down
that avenue again today.

Knows his way around a coconut,
doesn't he?

(CHUCKLES)

Today, I'm doing charcoaled
squid in a Thai chilli jam.

There's going to be

a young coconut
and lime leaf puree,

a green mango and daikon salad,

and some other garnishes
as well.

The first thing I get onto
is the chilli jam.

It's where all the flavour
of the dish is coming from.

So, the fresh red chillies,
the shallots,

the garlic will all be charred
on the hibachi,

and it'll add a real
smoky depth to that jam.

It smells really good.
Thank you.

Is that you?
Yeah, it's the garlic.

It smells really good
on the char.

Next step is to get them
into a food processor

and blitz that up.

And that will cook down

until the oil starts
to separate out.

And it's all caramelised
and dark.

I've never made a jam
over the coals before.

The risk is that it cooks
at the wrong pace.

So, too slow, and it's not going
to come together in time.

Too fast, and it will
over-reduce and burn.

So, I really need to keep an eye
on that hibachi.

But if every part
of this dish comes off,

and the flavour balance
is there,

I think it's really delicious,

and it could be enough
to get me up on the gantry.

That's always the aim.

Blast chiller.

Yeah. Nice.
Good move.

We have a dessert
on hibachi day.

POH: Wow.
By, guess who?

Mr Petro again.
JEAN-CHRISTOPHE: Ooh!

Yes. Wanted to stand out
from the crowd.

Wanted to be a little bit
strategic.

Wow.
And he's going

to centre his dish
around a corn ice-cream.

So, charred corn
with pickled pineapple.

He's got corn flakes there,

which he's going to make

into, like, this little
cluster crumb, so...

I am loving the sound of that.

Yes, but, I mean, it's just

you associate desserts
with precision.

Mm-hm.
Precision is really hard to get

when your only heat source
is two hibachi.

POH AND SOFIA: Mmm.

But, mate, me is absolutely

going for it.
He's going for it.

ANNABEL: Go, Vin.

Vinnie's an interesting one
because he's doing John Dory

on the hibachi,

wants to do a flatbread,

and then kind of has
two different saucy butters.

One of them is flavoured
with gochujang,

and the other one with yuzu.

So, I think he just needs
to focus on what he knows today.

Alright, Lukey, he is doing
an Indonesian-style satay,

which is usually made with goat,
but he's doing it with lamb.

He's doing
an Australian riff on it.

Oh, really?
Yeah.

He's kind of got all the signals
of doing the right things,

but, for me, a satay is actually
a very, very technical dish.

Yeah.

And I told him it has
to be better than the original.

So, I think
that's his pressure point there.

Uh, I'm just currently working

on my second marinade
for the lamb.

I've got the kind
of pineapple marinade,

which is tenderising the lamb
as we speak.

And then, once that's done,
I'll brush it off,

then put on this marinade,

which I'll then combine
with the pineapple

and get a really nice char on it
while it's cooking.

Ah, I'm a little bit shaken
by what the judges have said

that my take of sate kambing,

it needs to be better
than the original dish.

But I can't really think
about it right now.

I'm just gonna keep working
on my other elements.

Yeah, it feels like, maybe,
they just don't quite have

the vision of the dish
that I've got in my head.

But I think, if I can still
punch in the flavour,

and I've shown a lot
of technique in this dish,

I'm hoping
that'll impress the judges.

I'm creating almost like
a curry paste

that I'm gonna use
for the satay sauce

and also for the marinade
on the lamb.

I want a huge big skewer,
with big slabs

of meat on it
that are super nice and tender,

almost like
they've been slow-cooked.

And then, with just
this beautiful char

from the hibachi on the outside.

And so, when you bite into it,
it just melts in your mouth,

but you have these crunchy
bits of char.

And if I can get that,
then this dish will be bangin'.

ANNABEL: Yummy!

The judges are super excited

about my charred-corn
ice-cream dessert,

so that's really
motivating me a lot.

I want to make this work.

So far, my charred corn
is looking great.

It's got beautiful
black spots over it.

Anglaise is chilled.

Now, all I need to do
is blitz it together,

strain it, and put it
into the ice-cream churner.

Get it in the churner!

Come on, mate, let's motor.

Mmm!

Oh! That tastes good.
Yum.

That time is a-ticking.

Now, it's time to get
onto my dark rum caramel...

..just to add that luscious feel

and to really connect
all the elements together.

Rum, and done.
Nice.

Biting into that corn
at the beach, you would get

this beautiful char,

but this beautiful sweetness,

and the salt
that was sprinkled on top.

So, I really want
the charred corn to be the hero.

But there's going to be hits
of acidity, sweetness, fat.

It's going to have all of that.

I want this immunity so badly.

Yeah, that's the goal today.

You're running out of time.

26 minutes to go!

ANDY: Come on, everybody!
(APPLAUSE)

CASPER: Ah, yummy, Pat!

Whoa, bro!

That's smelling smoky, Vinnie.
VINNIE: It's getting there.

I reckon one more, and it'll
be, like, really smoky.

OK.
Yeah.

There's less
than 25 minutes to go.

I'm realising now
I really need to push.

There is a lot of elements
that aren't finished here.

I've started to roll out
my flatbread,

and I've got my butter smoking,

and I've got my herb oil
straining in the fridge.

Vinnie, the bread looks sick.

As I put that first piece
of flatbread on,

it starts bubbling up
beautifully.

(GASPS) Oh, look at the puff!

Oh!
Oh, nice.

Vin!

That looks awesome.

Now I'm ready to start
cooking the fish on the hibachi.

So, I'm thinking the John Dory
is a beautiful, delicate fish.

It is super important

that I get a really nice,
crispy skin,

and it stays on the fish.

CASPER AND ANNABEL: Oh!

What's he doing?
Maybe not there.

Uh... What...what happened?

I put the oil in the fire.

Oh.
Oh, whoopsies!

This is the main centrepiece
of my dish,

and it needs to be perfect.

But at the same time,
I also need to get my sauce

emulsified and ready.

I've got two hibachis going.

I've got things
going everywhere.

There's a lot of moving parts.

Good, Vinnie?
How's your bread?

Burnt.

(LAUGHS)
That's a tester.

What's that smell?

(CHUCKLES) One flatbread down.

At least I've got some more.

Nice, Vinnie.

But there's a lot of stuff
everywhere at this moment.

I feel like my bench
is reflective of my head.

Don't burn it this time, yeah?

I won't burn it.

I'm kind of just trying to be
in, like, four spots at once.

Bloody forget everything
all the time.

That's there. That's OK.

I look at my hibachi,
and I can smell burning.

Uh-oh.

Another flatbread is down.

It's alright.
Just need one good one.

Oh!
(GASPS)

Oh, my gosh.
What happened? What happened?

ANDY: Oh, he just spilt all
of his sauce, did he?

POH: Oh, sh...

VINNIE: There's less than 15
minutes to go, and I'm kind of

just trying to be
in, like, four spots at once.

I got to come back
to my sauce and...

CASPER: Oh!
(ANNABEL GASPS)

..it spills everywhere.

ANDY: Oh, he just spilt
all of his sauce.

POH: Oh, sh...

I'm definitely feeling
really flustered,

really stressed out right now.

I don't think I can serve
floor sauce to the judges.

Has he got any left?
Um...

It's alright, Vin,
you've got time to recover.

I'm trying to clean up the mess
that I've made here

and not slip on the floor
while I'm doing it.

Got this, Vin.

I feel I'm a bit shaky.

Um, you know,

so I'm just trying to calm down
a little bit and just refocus.

My fish is still cooking
on the hibachi.

Luckily, that hasn't burned.

Alright, let's do this sauce
so we can get it away from here.

I've got all the elements
that I need to make a new sauce,

but what's just happened

is reflective
of my mindset right now.

So, I'm starting to approach it
in a different way.

My last couple of dishes
that I've had,

they've had, like, so many
different flavours in there

that it just hasn't worked out
because of that.

So, I feel like I'm really going
to just try and rein it in,

and just make sure
everything works.

For my flatbread, I've decided
to lose the yuzu-miso,

and instead just brush it
with some olive oil.

So, I'll get rid of that
miso-yuzu flavour from there.

And then, the sauce,

it's got, like, a little
teaspoon of gochujang,

as opposed to amping it up
with gochujang too much.

Yum.

Today is definitely
all about saving time

and really toning the rest of
the flavours of the dish.

We still have a chance here.

Let's get that away
so we don't drop it. (CHUCKLES)

Ohh.

Don't cremate them.
(CASPAR CHUCKLES)

PETRO: I've got just over ten
minutes to go for my dessert,

and I still don't have
anywhere near a finished dish.

Ice-cream's tasting good,
I think.

I'm working on my pine nuts,

and I really need to start
my cornflake clusters.

As soon as I ran out
with that cornflake box,

I think the judges
were super intrigued

and a bit confused as to
what I was going to do today.

But I've had success using
cornflakes in this kitchen,

and hopefully, today, I can
have success again with them.

So I need to toast off
some cornflakes and butter,

hit them with a bit of salt,

take them really far
so they're almost bitter,

and then add a bit of honey,
cook that out quickly,

put them in a bowl,

and they're going to
be my main crunch element.

Ah, but I may have bit off
a little more than I can chew.

But...we're going to get it up.

You guys are on fire!
Ten minutes to go!

(APPLAUSE)

Oh, the sink's here.
Where am I going?

LUKE: Aaron, brother,
how are you getting on?

Er... Going OK so far.
How are you?

Yeah, similar.
Keep pushing, mate.

So, I've just got my pipis
that I've cooked,

and I'm just smoking them
in a bit of thyme smoke.

And I want to make sure that
the fish is cooked perfectly.

ANNABEL: Yum. Aaron,
that looks unreal.

I want to get a bit more colour
on this side.

My thoughts exactly.

As I'm doing the fish,

and I'm making sure
that's all good,

I'm focusing on the sauce.

It's got that deep seafoody
flavour.

CASPAR: Are your prawn heads
in the sauce?

Yeah. Yeah.

It hits a point where -
this is it.

This is where I want it to be.

You can see
the colour's beautiful

'cause of the saffron.

I feel like, right now,
I'm really in my zone,

where nothing else matters
but the food.

Patty, that's smelling...

It's going, like...
Delightful.

That dark, it's like...
Yum, Pat.

It's so good.

The smells coming from
Pat's bench are pretty banging!

Oh, that's good.
Really happy with that.

It's got a great kick,
it's really strong.

Exactly what I wanted.

The chilli jam has been
cooking down for a while

with the palm sugar,
tamarind and fish sauce.

It's all combined beautifully
and I'm happy with the flavour.

So it's done.
I'm going to set it aside.

I'm glad I got all my
mise en place done early

and I'm going to cook
this squid right now.

And then it's all a matter
of it all coming together.

Time to cook the squid.

I get the coals
really piping hot,

get the squid on for
a couple of minutes each side,

and get that beautiful char
marks on there.

Whoa, that squid's
running away from you, Pat.

(CHUCKLES)

Shut up, Annabel.

Sorry. (LAUGHS)
(CHUCKLES)

I've finally got
all my elements cooked.

It's definitely going to
come down to the balance

of the flavour of the dish.

And in my mind, I think
that the young coconut puree

will mellow
the really full-on chilli jam,

and also
the really strong dressing

that's going on the salad.

So I've just got to hope
the judges like it, as well.

Come on, Petro.

You getting ready for plate-up,
Petro?

Yeah, I'm just
tasting everything together.

Yeah, nice.

I see I've got
about five minutes to go,

and I'm thinking there could
be a lot wrong with the dish.

The balance could be off.

The ice-cream could be icy,

and I'm only just tasting
everything together now.

Yummy?

I really love my ice-cream,

but everything's so rich

and the pineapple
isn't zingy enough.

It needs
a little more definition.

And it just needs something.
It needs a lift.

I'm putting in more lime zest,
I'm putting in more lime juice,

and a little hint
of citric acid, as well.

It's a very last-minute
decision,

but I've got no time
to think of anything else.

Looking at my dish
just evokes all these memories.

I think I'm in with a shot.

Three minutes to go!

(APPLAUSE)

LUKE: The time's running out,

and I've got my lamb
on the hibachi.

I'm using my first glaze,

which is a combination
of both my marinades together.

And the smell of it
is just pinging with flavour.

Ooh! Oh, that looks great.
Yum. Unreal.

I've definitely hit the brief.

I've used the hibachi
in a bit of an inventive way,

doing the rice
and the satay on there.

But if it doesn't taste
better than the original dish,

then I'm in a bit of strife.

I'm just backing myself in
and I'm hoping it pays off.

VINNIE: I'm definitely
feeling a lot clearer

on the flavours of this dish.

I've got a nice,
beautifully charred

piece of fish.

I've got a rich sauce
from that smoked butter.

Don't let it go up in flames!
One minute to go!

Come on, Vinnie, don't burn it.

VINNIE: For my flatbread,

This whole yuzu miso butter
just wasn't needed,

and something much more simple
can really make the bread shine

and bring my dish together
as a whole.

Looks great.

I just hope that how
I was feeling during this cook

hasn't come out too much
onto this plate.

Time's up! In ten...

JUDGES: Nine, eight, seven,
six,

five, four, three, two,

one!

That's it, everybody.
Well done.

JEAN-CHRISTOPHE: Well done.
Great work.

How'd you go?
Yeah, not bad.

How about you?
I think I did alright.

Good stuff.

Well, today
was all about cooking

with one of my favourite pieces
of equipment in this kitchen -

the hibachi.

We are looking for the top dish
to join these two,

Casper and Annabel,
up on the gantry,

safe as houses.

Let's see how you did.

POH: First dish
we'd like to taste...

..is Luke's!

LUKE: Looking at my dish,

it's not exactly
a traditional sate kambing.

But this is my take.

It's exactly
what I would want to eat.

I'm just really hoping that,

when the judges
taste this dish,

that spot on the gantry,
it's mine.

Luke, what have you made?

I've made

an Australian-inspired
sate kambing

with a satay sauce
and rice cakes.

Why did you go
in this direction?

When I heard the challenge,

I was keen to do a dish that
really got the smoke flavour.

And this was a dish
that I was kind of inspired by,

and, yeah, I thought
it was a fun dish.

Shall we taste?
Mm-hm.

Luke, you really are
a bit like a box of chocolates.

We never know what
we're going to get. (LAUGHS)

Um...

Um, I think
you've done a brilliant job.

Thanks, Poh.

I'm actually amazed because
it was a very ambitious cook.

You've definitely drawn
a ton of flavour

out of cooking on the coals.

Ketupat... This is called
ketupat. ..is awesome.

Yes!
It's really delicious.

It's, like, got that beautiful
aroma of the pandan.

So, amazing.

I think the thing
that I'm most impressed with

is the balance of your sauce.

I think you've balanced the
salty, sweet, sour and spicy

really, really well.

And it's very tasty.

Luke, when this whole platter
came to the table,

it promised a lot,
and I feel like, flavour-wise -

spot-on, nailed it.

You know, just the lamb itself,
having those burnish edges.

The satay, it was like,
you know, nearly splitting out

with the oil -
it was that fatty and rich.

Yeah, good stuff. Good stuff.

I absolutely love
your brochettes.

Your satay sauce,
you can get the nuttiness.

your seasoning is on point.

And the rice - lovely.
Original.

It's the first time,
by the way,

I get some rice sticking
on my finger like this,

and I love it.

(SOFIA CHUCKLES)

This is great, Luke.

It's a really delicious
plate of food.

I just really enjoyed
the whole experience.

It's like being in Indonesia
or Malaysia

where you have, like,
little nibble of the onion

and, you know, a bit of meat,

and then you get the rice
stuck on your fingers

and you're kind of
just in heaven making a mess.

So I thought
it was a really great job.

Thanks, guys.

(APPLAUSE)

Oh, mate.

The judges loved it! Come on!

I've backed myself in
and backed in my own ideas.

It paid off.

To be honest, this could
actually win me immunity.

Pat, you're next.

Go, Patty!

I'm definitely
missing home a lot.

So, if the judges like the dish
as a whole,

and if I can get up
on that gantry,

it'll make being away from home
all worth it.

Pat, what have you made us?

I've made barbecued
chilli-jam squid

with a young coconut puree

and a green mango
and daikon salad.

Alright, let's dig in.

Pat, the chilli jam
does not get any better.

It was perfectly balanced.

I love that you charred
everything on the grill.

Perfect thing to do.

And the squid,
it was done so beautifully.

I also love the green mango
and the daikon.

I thought they add
really nice pops of acidity

and also just, like, fresh
crunch.

I don't think I love...

..the young coconut puree.

What it does is it actually
mellows out all the fireworks

that you'd created
with the chilli jam.

Maybe just use that
coconut flesh as little slivers

so you get,
like, lots of crunch.

But, like, I think
you've done such a great job.

Pat, I applaud you.

I love it.

I absolutely love the way
you cooked that squid.

I love the texture,
I love the way you sliced it,

and I love the way
you chargrilled.

So, basically speaking,
you've made me very happy.

So thank you so much, Pat.

Cook on the squid is phenomenal.
Loved it.

The chilli jam - mate,

you've hit the nail on the head
with the balance there.

Like, it's got that intensity,

it's got that
real kind of deep funkiness.

Feels like you've tasted that
and gone,

"I need to be here
with the sweetness,

"here with the sourness,
here with the umami."

It's stunning.

Just not sure
if you needed the puree.

Thank you.

Next up, Vinnie!

(APPLAUSE)

VINNIE: I'm still
believing in this dish.

I definitely feel like
toning it back

helped round it all out.

I'm just hoping that, when
the judges cut into this fish,

that it just
flakes off the bone perfectly,

and it's just cooked through -
still nice and juicy.

Vinnie, what's the dish, mate?

I did a John Dory on the bone,

with a smoked butter
and tomato sauce.

And then I've got
a basil and parsley oil,

and some flatbreads.

So, what was the problem
at the start?

I feel like, this week,

I've been trying to, like,
push myself to be creative.

So I had, like, a million ideas

that I was going to try
and get onto the plate.

But then it got chaotic...

..when I spilled my sauce
all on the floor. So...

Um... But, you know,
you've got to keep going.

If I actually thought about it,
it made sense.

There were just
too many flavours going on.

It's a beautiful, delicate fish,
John Dory.

It needs so much
attention to detail

with that cook on the fish.

I'm hoping that it's perfect.

Rip the Band-Aid off?

Yep.

I'm very keen
to cut this fish open.

Very keen.
Yes, me too. Me too.

Rip the Band-Aid off?

Yep.

OK.

Oh, Vinnie.

No good?

It's not coming away
from the bone, mate.

It just needs to flake away,
but it's holding on.

Thank you.

Thank you.

Vinnie...

..the flatbreads
are really well done.

Really well done.

They've got a beautiful chew
on them,

they're still nice and airy,

and you've cooked them
so lovely over the coals.

Like, it couldn't be done
any better at all.

But I think the fish
is 30 seconds under.

Which is a shame
because it is really beautiful.

The sauce, I would say
it was such a good idea

to smoke that butter -
I really loved it -

but I just thought it was
a touch too acidic for me.

But from where this dish started
to where it ended

is a positive.

SOFIA: Vinnie,

I love the sauce.

I love how bright
and acidic it is.

I wasn't even mopping it up
with the bread,

I was just going in
for the spoonful.

I think it's a stunner.

Fish is a little bit under -
can see where you were going.

Had you nailed that,

this could have been
the perfect dish.

Vinnie, beautiful sauce.

I can't believe you had
that boo-boo in the middle.

You definitely redeemed it.

I do agree with Andy.

I think it's just a touch
over-acidic.

I just wanted it to be
a little bit more mellow.

Mm-hm.
And, of course, the fish.

My piece was actually perfect,
but what Andy said -

it's just that flesh that's
sitting right on the bone...

Yeah.
..just slightly under.

Yeah. Thank you very much.

Oh, unlucky with that one,
Vinnie.

That's alright.

If I had just cooked that fish
just that tiniest bit more,

it would have been perfect.

And I've got to back myself
for that because...

Thank you.

..if I just put
a bit of extra care

and have a nice, clear mindset,

I can have a good shot
at being top dish.

JEAN-CHRISTOPHE: OK, next...

..Aaron.

(WHISTLES)

So, Aaron, tell us,
what have you made?

AARON: I've made a charred
coral trout collar and fillet

with some pipis
and a seafood sauce.

Your sauce looks lovely
and very glossy.

I hope it tastes
as good as it looks.

Right, Aaron. Your sauce...

..is delicious.

In fact,
it's absolutely impeccable.

You've got that
little orange jus -

the thyme, a bit of saffron,
the charred fennel.

We've got Aaron
when Aaron is fantastic.

Love the sauce,
my pipis were great,

but your coral trout
is a bit under.

Particularly on the wing,
as well.

When you're doing, like,
a beautiful, very rich,

bisque, seafoody sauce,

you sort of need the meatiness
and the char of the fish

to stand up against it.

Yep.

Aaron, the sauce is...

It's the sweet spot.

I love that charred fennel
in there.

The consistency is off its head,

and it really is
very well rounded

with the cream and the butter.

It's stunning.

I like the cook
on the coral trout,

on the fillet.

I love it when you can kind of
hold it up to the light,

you can still see the kind of
rainbow colours through it.

It's an amazing fish.

I do, however, feel like

the skin needed
a little bit more attention.

And so it is still a little bit
leathery on the fillet.

So the hero here is the sauce.

You just need to take
all the confidence from that.

From now on out,
it's about here.

Thanks, mate.

The next dish is yours, Petro!

PETRO: Walking my dish
up to the judges,

I'm feeling
a little bit nervous,

and I'm thinking

maybe I may have
taken on a bit too much.

Oh, wow. So many bits.

I can't believe
I've done desserts

over a hibachi.

Whoa.

It's a very risky dish.

Petro, what do we have here?

I have charred corn ice-cream
with some pickled pineapple,

a dark rum caramel,
and some toasty bits.

So we said hibachi challenge...
Yeah.

..and you said, "Yep. Dessert."

Yes.
Why?

Even a month ago,
I would never have thought

or even dared
to attempt a dish like this.

But with so few cooks -
and they're all amazing -

you really have to
bring the level up.

I'm happy that
I've done something creative

and not played safe.

Alright.
Well, it's a good strategy.

Let's see if it pays off.

SOFIA: Shall we?
POH: Yeah.

JEAN-CHRISTOPHE: Thank you.

Thank you.

Sorry, Andy.
Have you got the time?

Me? Yeah.
The time. What time is it?

Um, I'm not too sure...
Thank you very much.

(CHUCKLES)

Oh, you wanted some more?

Can I just have
a little bit more?

You girls go.

(CHUCKLES)

Petro...

..I love it.

In fact, I was going to
try something new

'cause I'm getting tired
of always slapping the table.

(LAUGHS)

Yeah!

(SPEAKS FRENCH)

Fantastic.
Thank you, Chef.

It's the details.

Like the rum,
the little bit of chilli,

the pine kernels,
the bit of salt.

You've created a dish
which is absolutely,

from top to the bottom,
impeccable.

I've loved watching
your confidence grow

in the last couple of weeks,

and I saw you move
with such purpose today.

And I can taste it
in every layer.

We know that you are great
with a hibachi,

but there is no way
we would have stood here today

thinking that we are going to
get a roasted corn sundae.

It's beautiful, mate.

A lot of really interesting
flavours going on in there.

It almost feels like
a fine-dining dish

that's been put into a sundae.

And the corn ice-cream
is absolutely the hero.

It is the corn
that's coming off the barbecue,

whether you're in Cyprus
or Turkiye or Mexico,

or wherever.

And it's been put
into a beautiful, sweet dish

that has multiple layers
of smoke and char,

and then a beautiful element
of nostalgia

with the cornflakes in there,

that sugar syrup
right at the bottom.

I adore it.

How are you feeling?

Yeah, pretty emotional,
to be honest.

You know, it's amazing
to get this sort of feedback.

These are the sorts of dishes

that,
before coming on MasterChef,

I wished I could do
or even conceptualise.

And actually putting up
plates of food like this,

um, kind of doesn't feel real.

It feels like
I'm living a dream.

You can pinch yourself
'cause this is real.

This is real.
And you just made that.

POH: That's a signature dish,
Petro.

Thank you, guys.
Well done. Thank you.

Well done, Petro. Well done.

I took a big risk today,

and even though
the judges loved my dessert,

I don't know whether
it's enough to win immunity

on a day like today.

There were two dishes
that stood out from the rest.

Petro, every layer
of your dessert,

from the cornflake crumb
at the base

to the charred corn ice-cream,

was incredible.

A truly exciting cook from you.

Luke, your dish
was full of confidence.

The sauce was impressive
and the flavours were spot-on.

It was a great choice of dish

to carry the flavour
of the coals.

Really great work.

Well done, Luke.

AARON: Great job.

SOFIA: Both your dishes
stood out

for all the right reasons.

But the dish
we couldn't go past...

..was your charred corn sundae,
Petro!

ANDY: Petro!

Congratulations.

You've won immunity
and you're in the top six!

Wey!

I cannot believe
that I've won immunity

off a dessert on the hibachi.

This is crazy.

But I'm so glad I took a risk,
and it's paid off.

Thank you, guys. Thanks, mate.

Petro, you are safe.

Unfortunately,
that means Pat, Vinnie, Luke

and Aaron,

tomorrow, you guys
will be fighting

to stay in the competition.

We'll see you tomorrow.
Allez, salut. Goodnight.

Night, everyone!

ANNOUNCER: Tomorrow night,
in true MasterChef style,

heat week is a duel
to the finish.

Let's go, guys!
MAN: Come on, guys!

Come on!

Wahey!

VINNIE: To go one on one
against someone

in the MasterChef kitchen
is really, really scary.

LUKE: That's my spot on the
line.

I don't want to go home.

It'll be
a hotly contested battle

to keep their spot
in the competition.

ANDY: Cook like
it's the last time

that you'll ever cook
in this kitchen.

PAT: My fate is all going to
come down to this dish.

I don't really know
what I'm doing.

This is an absolute disaster.

Captions by Red Bee Media