All language subtitles for masterchef_australia_-_s18e49

What's going on here?

What's that?

Heat week. Walking into the MasterChef
kitchen and at the front of the room is

a big glass box filled with smoke.

I'm thinking this is going to be
something very hot.

Good luck, guys.

Thanks, Geoffrey.

Let's go.

Morning, all.

Hey,

week. It erupted yesterday, and it was a
scorcher, right?

Every day is a chance to rise above the
rest.

Top dish earning immunity for the whole
week.

Casper won the spicy mystery box
challenge yesterday, and he has

guaranteed himself another week in the
competition.

Whoever gets top dish today, I'll join
Caspar, be one step closer to

MasterChef glory.

Everyone else stays in the danger zone,
heading towards the elimination at the

end of the week.

Outside, the MasterChef garden boasts
some of the most beautiful fresh fruit,

veg,

Herbs and spice.

Today, we've selected an ingredient from
our garden that we want to celebrate.

It's... Chili!

Chili!

I love spicy food. Malaysians love spicy
flavors, so...

Yeah, within my ballpark.

I like chilies.

Chilies. I love chilies. I absolutely
love using chilies in a lot of my

dishes. I'm told that I use too much
chilies, so hopefully I can actually do

well with this challenge.

There's four types of fresh chilies
growing in our garden.

Berzoi, jalapeno, red cayenne and green
cayenne.

Each variety has its own unique flavour
and characteristics.

So make sure you taste them. Very, very
important.

Use the heat from the chilies to add
dimension to your dish.

But don't forget, while some are mild,
some others will pack a punch.

Guys, you've got 60 minutes to cook a
dish.

Celebrating at least one of those four
chilies.

Okay, guys. Yeah.

You're 60 minutes up. No, come on.

Let's go, guys.

I've got my eye only on one chili, and
that's the red

onion. I really love the flavor.

You're rating these plants. It's
actually very floral, and it's got a

light amount of heat.

I think it's going to pair really well
with what I have in mind.

It's probably enough, but let's get a
bit more.

I'm feeling pretty excited for this
challenge. I feel like I can muster up a

unique idea, something creative. Shall I
take a branch?

I do wear a chilli around my neck. It is
a kind of like a good luck thing in,

like, Sicily and stuff like that. All
right, see you guys.

He's gone rogue, Dave.

Hopefully luck is on my side today and I
can pull out something great.

I am loving the energy in the room. I
think it's related to the fact that

they've got 60 minutes. I feel like it
wakes them up.

And I think today they're suddenly
realising it is a wide-open cook. We

need to have fun. Today is just 100%
about yummy food using chilli.

And just setting them up for success.

When have you had a dish that really
does feature chilli and gone, oh, I wish

it had a bit more flavour?

Like they've got the key ingredient
here. They can mash it with sweetness,

with sourness, with bitterness. Like
it's all there. It's all hidden inside

the chili. Yeah. But what is interesting
is here in a MasterChef kitchen, there

is no limit.

So a day like today where you can
express yourself, I think these little

ingredients there, all of them are so
versatile.

And I think we're going to have so much
to enjoy.

I agree.

We're only having one person on the
bench because, like, you've got no

friends to talk to.

You guys are just boring.

Hey, Annabelle. Hi, Ty.

So tell us what you're making. I'm going
to do a butterflied King George whiting

on the hibachi, and then I'm going to
make, like, a Thai-inspired red curry

sauce and then do some pippies in that
as well and then serve it on the plate,

like, pippies, barbecue, whiting.

That's how I would like to eat chilli.
Yeah, I love it.

I think it's solid.

Yeah. I think just the hibachi.

That's going to be a little pressure
point for you. Yeah.

And the filleting.

Yeah. So making sure there is no
bonesies. No bonesies. Yeah.

Yeah. I'm, like, really confident with,
like, this. Yeah. I love butterflying

things. Yeah, yeah, yeah, yeah, yeah.
You're going to the zone. Yeah. I love

this. I think you're on a good path.

Good luck. Thank you.

Bye, Sienna Bell. I don't think raw
curry paste is designed to be eaten.

It's probably not the most traditional
Thai red curry paste I'm making today.

I don't want this to be like a curry.
This is like a curry sauce.

I don't want to overpower the flavour of
the fish or the pippi.

So I want to be fairly restrained in my
level of spice and the aromatics as

well, but I want you to be able to taste
all of those delicious ingredients.

Instead of just being like smack in your
face hot, be like, this is yummy.

Smelling good, Annabelle.

Heatweed, feeling pretty good. I'm not
scared of chilli.

Today I'll be using three varieties in
my dish.

the cayenne, the jalapenos and the
bird's eyes.

And today I'll be cooking tatas bravas,
a potato and saffron hash, which will be

sitting on a fiery tomato sauce, smoked
garlic aioli, there'll be an anchovy on

top and some pickled chillies as well.

The first thing I need to get onto is
the first stage of the potato hash.

Look at that.

Tatas bravas is a tapas meal, the type
of food I love to eat.

It's like rich, indulgent, crunchy, deep
fried.

You wouldn't want to have too many of
them.

That's why it's designed as a one-bite
dish.

But with a cold beer, mate, you could
probably smash a few.

Get up on that gantry and into the top
six is the target today. So got to get a

good dish up first and see how we go.

Let's go, brother.

Two chilies I'm choosing today are the
cayenne and the bird's eye.

I know that I need to taste these
chilies to work out how kind of spicy

they are.

Handling chili.

Goodness me.

But in the back of my mind, I've just
got flashbacks to me eating a bird's eye

chili as a kid and blowing my head off.

And I just can't force myself to do it.

Today, I'm relying on a little bit of
memory inspired by the bird's eye chili.

I'm going to use some of the skills I've
learned from the competition so far, or

the technique I learned from Josh
Nyland, reverse butterfly snapper.

That is something I would have had no
idea how to do before last year.

I'm going to deep fry it and put on like
a Thai-style dressing. Serve it with a

som tam, which is like a Thai kind of
salad, and then just some nice jasmine

rice. The dream is that when the judges
eat the dish, they get the flavour of

the fish, then they get that really nice
spice from the sauce.

But it doesn't matter how good this fish
tastes, if I leave just one bone in this

fish, I'm completely cooked.

That'll do.

I really want to make sure I take my
time and get it right.

I really know it.

The judges say they want flavor, and I'm
leaning into my Malaysian flavors and

heritage, and I'm going with a
Malaysian-style chili crab.

So my memories of a chili crab is always
having it in Malaysia.

My grandpa knew a lot of fishermen, and
they would bring in these massive foam

boxes of seafood to our house, and my
grandma would make the most amazing

curry crab, and it was... Spicy, really
spicy.

The plan for the crab is just to have it
as is, so serve it in the shelf. It's a

real hands-on, get-in-there, real messy
kind of way to eat, and I love it.

It's real quintessential Malaysian food.

You get around a big table, family
style, everyone grabs a crab, they're

all wearing bibs and everything, they're
dashing away and taking out the meat.

It's a whole affair.

I really love the dish.

What better day to bring it up than
today? Celebrate chili.

The main thing I have to nail is balance
of acidity and sweetness and sour, but

also it's very easy to overcook the crab
meat.

There's a lot riding on this cook
because I really want to transport the

judges to my memory, to my nostalgia, to
bring them to that space where they're

really getting stuck into the dish and,
like, really enjoying it, but also want

to... honor the memory of my
grandparents, my heritage, and I really

want to do this dish justice.

All right.

Feeling pretty excited to make a dish
using one of the chilies from the

MasterChef garden.

My first introduction to chilies was my
non-known landlord's house. I was

probably three or four years old.

And I remember them saying to me, do not
touch this bush. It is spicy.

And I said, okay, no worries.

And obviously the first thing I did was
touch the chillies and put them directly

into my mouth.

When I think of like chillies and spicy
heat in Italy, my first

thought goes to Anguilla, which is like
a spicy spreadable salami.

Vinny, that is scary.

Why? That's moving so quick.

Normally, to make Nduya, it's a long
process. You need weeks to do it at

home. But today, I'm going to find some
shortcuts to pull it off and get the

same flavours that you would get from
Nduya in under an hour.

You've all started strong. Keep it
going.

45 minutes to go.

Come on, guys, let's push.

Vinny. Andy. Chilly day. You must be
happy. Yes, I am. I'm making a fresh

Nduya. Okay.

Spicy, spreadable salami. Yeah.

Instead of curing it, it's going to be
all fresh.

So I've made like a chinduya paste, all
the same flavours.

I'm going to turn that into a sauce with
the pork.

I'm going to make a glaze with the
leftover paste with some prawns, cook

them on the hibachi, and then like a
zucchini salad on the side.

Right. Okay, mate, it really does come
down to this chinduya, right? Yeah.

That's the hero.

And I assume that this is kind of your
mince mix here. Yes. Yeah.

Are you happy with how coarse it is?

We'll probably chop it up again. I just
want it to get onto everything else and

get all the pork marinated in that
paste.

I'm going to get my pickles in now. My
glaze is basically done. I feel those

prawns put them in. Hibachi. Off we go.

It's right.

Oh, yeah.

Uh, yeah, smelling pretty good. Very,
smelling very chilly life.

Uh, I'm going to add in a pinch of salt.

Finish it off.

And then I'll be straining this and
putting it into the blast freezer.

I want to do something really creative
today. I feel like now there's not many

of us left and you have to do whatever
you can to stand out from the pack

because everyone is such a good cook.

Petro! What's going on here?

I'm doing dessert.

Yes, in a chilli chum. That is bold.
It's a bold move.

I think it's a good chance to push
myself.

I don't think anyone else is doing
desserts.

I'm making a chilli ice cream, which has
a bit of lime zest and a touch of

vanilla. Yep, okay. I'm making a fresh
granita with chilli, lime juice, lime

zest, vanilla.

Which is chilli? Long red cayenne. Yep,
okay. Real nice fruity notes. And I'm

doing a toasted coconut tapioca pudding.

I want to add a fruit element, so I got
pears, I got pineapple, and I'm going to

chart them off and see which one works
best.

Okay, cool. Definitely a good way to
stand out.

Get it done. You got this.

I am

the most pumped out of all you guys,
because I feel like this has done

exactly what we thought it would. Clear
ideas, concise ideas.

Flavour at the forefront.

I've got Vinnie. He's going all out and
making his own enduya. She's going to

put over prawn.

Yeah, so he's done it at home a heap of
times.

Probably hasn't done it in 60 minutes,
but he's still pretty confident.

It's just about that enduya, you know?
Like, for me, what will the texture be

like? He's used a hand-cut method rather
than a mince. It's normally a spreadable

consistency.

Has he gone dim-thin-limb? Sort of. Just
dim-thin.

One hand.

No limb.

And then Pat, Pat's got a great idea. He
wants to create like a potato finger

type thing. Oh, I love this. A lot of
process into it.

Chili element is a roasted chili and
tomato hot sauce.

Annabelle, she's doing a red curry
sauce, butterflied whitey, and going to

roast some hippies all on the hibachi.

Solid idea.

I think she's sort of looked styled in,
and I think she's going to be good.

Can you imagine how much fun we're going
to be having if we're all like fighting

over the last... Bring out the beer.
Bring out the beer.

How are you supposed to mop the sauce?

On this.

So Luke is doing an all-price snapper.
And you can see

he's knitting all the buns one by one.

I need to bring a tom-tom. Tom-tom, you
lose some.

Tom-tom. Palm sugar, fish sauce, chili,
lime.

And lots of chili. Yes.

To fillet my fish with my Thai-style
crispy snapper, I'm using a reverse

butterfly technique.

Tell them to look at the bone I can take
out or not.

But it's quite difficult to get all
these pin bones out.

It is taking a lot longer than I
thought.

Love to be living with you. She's so
fun.

I'm working on my fish for my
butterflied King George whiting on the

hibachi. Thank you, chef.

I feel like maybe this is why I found
myself working in medicine.

It's because I just like cutting things
in a non-weird way.

Bone-free, I'm pretty sure.

That's one thing I actually trust myself
to do is to get bones out of a fish. I

think it's like operating. I just
imagine them as like little patients at

work. So there's no room for error
there. So there will be no error here as

well. My fish is filleted. I'm still
nursing my paste. I feel like I'm in a

good position.

I get that salt on the skin and I get it
in the fridge so that the skin can dry

out and go like really crispy once it's
cooked over the charcoal.

30 minutes to go. Chili crab.

Sauce is coming along nicely. It's
bubbling away and slowly reducing.

I'm really liking where the flavor's at,
but I think it does need a hit more

chili.

Haroun. Chef, how are you? Oh, lovely
crabs.

Oh. Yeah.

This is one of my favorites.

Is it?

One of mine too.

So I can see you got your shells. The
freshness of the produce is always

stunning. So what's going to make your
sauce to get?

the best of your crab. So it's just
layering the heat and making sure that

it's not overly spicy.

I want to use the innards of the crab to
give it a bit of funk. And then I'm

going to cook the crab in the sauce as
well.

You're going to serve it with the
shells?

Shell on, yeah.

Are you going to break them up a little
bit? Yeah, I'm going to use a mallet and

just lightly crack them so the sauce can
go inside.

So it's going to be sticky fingers.

Yeah, it's going to be lots of messy
fingers.

So it's going to be a lot of licking
fingers too.

Well done, mate. I can't wait to taste
your food.

Thank you, Chef. Excellent.

The crab's coming apart easily, you
know, I'm just there breaking it all

down and cracking the shell to make sure
that when it's cooked it's accessible to

get to the meat.

I'm really good at this because I eat a
lot of crab.

So now that the potatoes have fried off,
I put them into the loaf tin, compress

down with some weights in them and into
the blast chiller.

I'm just getting on to finishing my
fiery red sauce. I've had my vegetables

roasting here for a while.

So far I have done my mayo, my potatoes
in chilli.

I'm going to fry that with about 15
minutes to go.

The heat's going to be coming from that
little bird's eye I just added into the

sauce.

So I've got some hot smoked paprika but
also the beautiful cayenne chillies that

I picked from the garden.

So they'll add spice and a bit of fruity
nature to the sauce as well.

You can't go too silly with the chilli.

20 minutes to go!

Finally, I've got my fish done.

My batter is made, but the plan today is
to serve the fish with a som tum and a

just nice jasmine rice.

So far, the jasmine rice is on and that
should be done, but the som tum is not

done and it's going to take a lot of
time to do, so I'm really just pushing

for time now.

I'm just trying to make all this curry
sauce and things so I can get the real

flavour of the dish going.

To make this sauce under serious time
pressure, I'm throwing in lemongrass,

ginger, garlic, my chilli.

The plan is to make it quite spicy and
then tame it with some kind of lime and

palm sugar and fish sauce.

This dish is all about balance today.

But then... Whoa.

What is that?

Oh, yeah.

Now it's going to taste like a burnt
disaster.

Whoa.

What is that?

Oh, yeah. This sauce is going to taste
like a burnt disaster.

I'm going to start again, but with this
60-minute cook today, it just feels like

I've been pushing so hard that...

When one element messes up, it just has
a knock-on effect. I spent way too long

filling that fish, which I wanted to
spend a while on because it was an

element that needs to be kind of
perfect, but I think I could have spent

a little bit too long on it, and I'm now
just playing with it.

I'm now playing a bit of catch-up.

I did not need that.

Luckily, I can wash these chillies.

Okay, guys, balance is key.

Please, 15 minutes to go!

I've got my prawns prepped, my Nduja
glaze done.

I now need to move on to my sauce.

I start by caramelising off that Nduja
pork.

I realise this is kind of the most
important aspect of my whole dish. It's

the make or break of the flavourings of
the Nduja.

And I have a thought of maybe when I
serve this, do I strain this sauce or do

I keep it more chunky so it's easier and
more pleasant to eat?

Normally, Nduya is a paste, but I went
through all this effort of inventing

this fresh shortcut to Nduya, and I'm
going to leave it in.

The sauce is tasting good. I think it
needs a little bit of lift and a bit

more salt, but I feel like the flavours
of it and the glaze with these prawns

that I made from it, I'm really happy
with it.

These prawns are looking pretty tasty to
me.

The glaze on the prawns have a little
bit of a hum, but I didn't want them to

be overpowered, so the sauce is really
where it shines through.

And then I've also got some pickled
cayennes in the salad, which give you

this little pop of just a quick hit of
heat, and then they go away, which is

nice.

With potato bravas, it is always served
with a spicy tomato sauce.

Yeah, really happy. The chili's
definitely there. It's nice and smoky.

Just want to add a bit of that sherry
vinegar to get it nice and vibrant.

Time to now fry the potato hash.

So I'm just praying that when I get
these things in the hot oil, they don't

fall apart.

Nice. That was cool.

Yeah. They're holding together. The dish
is coming together. Hopefully the judges

will like it.

At this point in the competition,
immunity is everything.

It'll be amazing to get up on the gantry
up in Kasbah.

For all the aromathia.

To cook the crab, I put it straight into
the sauce.

And you only need to put it in there for
around about seven minutes.

The most important thing is to really
make sure that that crab is cooked

perfectly. Nothing worse than overcooked
crab. It's vibrant. It gets stuck to the

shells.

What you want is, like, a really juicy
crab where the entire ball meat comes

out whole, the legs come out whole. You
can dip it into that sauce.

I'm going off instinct and timing right
now, but I won't actually know if it's

perfectly cooked until the judges eat
it.

I've never done egg king George Whiting
on the hibachi before, and nearly fish

cooking time.

Nearly. I'm really happy with my curry
sauce. I'm just popping some pippies in

here and then serve more on the plate as
well.

It's hibachi time, and I need to get
that skin as dry as possible. I have

watched so many fish hibachi disasters.

It literally ruins the whole dish.

Oh, my God.

all of the judges are just, like,
standing there, like, just, like,

watching me.

Look at that.

And I'm like, oh, God, don't mess this
up.

I am just going to cook it fully skin
side down right before the top is fully

cooked. I'm just going to take it off
and hopefully that fish is cooked

perfectly. Time to hustle. Five minutes
to go.

Yeah, true. Looking good.

I've still got a lot to do.

The ice cream looks good, though.

Thanks, mate.

Ice cream's done.

It tastes really good. I'm really happy.

It's time to get on to my fruit element.

I've got to have... To add that
freshness to my juice.

I've got pineapple and I've got pear.

With everything I've got on my plate,
the chilli, the coconut and the lime, I

am thinking maybe I should go with
pineapple.

I need to get my granita.

Okay, that froze better than I thought
it would.

My granita, it's tasting great and it
looks great.

But it has frozen solid as a rock.

Petro, you've got to hustle.

Not good.

Really stuffed this up. I've completely
taken my eye off my pineapple and I'm

not going to be able to use this.

Petro, how bad?

Oh no, it's scorched.

Oh, I've left myself no time to redo
another batch, but

I have this pear.

I'm just going to have to roll with
this.

We got the hops out. Two minutes to go.

Come on, guys, wrap it up.

My sump time is ready, and my fish is on
the deep fryer, but I still need to redo

the sauce.

I haven't really got the time yet.

I need to make my sauce, which is kind
of the main flavour in the dish, which I

haven't even been able to do yet.

And I need to toast some peanuts. I need
to finish cooking this fish.

I need to get it all plated up.

It's kind of chaos here.

The vision for the sauce on top of the
fish was to be this super vibrant chilli

thingy sauce with all the good Thai
flavours you like.

But it's not on the stove yet, and the
time is running down, and that's where

all the chilli flavour in this dish is
coming from.

I'm trying to work on my sauce, but I
realise I completely forgot about my

fish. It's still in the deep fryer.

It's been in there way longer than I
would have liked.

There's less than a minute to go, and
I'm still trying to cook down the

aromatics of the sauce.

It's no longer a sauce. It's going to be
more like a sambal because it's very

dry. Okay, guys.

Time's up in ten.

I'm starting to hear the judges count
down.

Nine. And I'm still adding Thai basil.

Eight.

You're too good.

Uh, yeah.

Damn, just ran out of time.

Yeah, pretty annoying after that one.

Putting that fish on the hibachi with
all four judges standing there was,

like, scary.

I'm happy, and I think the pippies are,
like, a fun little addition, and it

looked nice.

I hope the fish is cooked perfect.
That's the only stressful thing.

They won't know until they eat it.

It's day two of heat week, and today was
all about chili. The question is, will

you blow our heads off or blow our
minds?

The first dish we would like to test
is...

Aoun.

Walking up, I'm very happy with the
dish.

It's big, you know, like I really
have...

Such a deep connection with them.

Being able to share this memory and
nostalgia and this dish with them is

very special.

Aaron, tell us what you've made.

I've made a Malaysian-style chilli crab.

I just got some toasted baguettes on the
side because I thought, you know, I

didn't want the sauce to go to waste.

So the flavour profile of this dish,
does this match your memories?

It does, yeah. I really like how it's
got like a slight hum of heat but that

sweetness and that really unctuous sauce
as well.

It just makes you want to keep going
back for more and more and more.

It really elicits a lot of memories for
me.

Big round table, you're spinning the
table, everyone's got meth on their

sheds. Okay, I'm getting jealous.

So I'm very excited to taste this.

Oh, my God, how are we going to eat
this?

With gusto.

I'm taking absolutely no risks here.

Yeah, I'm going to have to do that.

Ready.

This is pretty Asian, but... I do that
all the time, too.

Yeah, yeah.

Sorry, dentist.

I can't believe I'm doing all this,
touching my fingers like that.

Why don't you come back in 10 minutes,
please, all of you?

How'd I do?

So good.

Aaron, so many childhood memories evoked
eating this.

I think you've done a really beautiful
job. The color of that sauce, the

flavor, really nice and intense.

And this was the perfect dish to cook
for this challenge.

I think the amount of chili you used was
perfect.

Because just when you think it's going
to get a little bit too much, it just

kind of evens out.

Aaron, God, that's a fun dish. It's so
much fun.

And, you know, it is absolutely
delicious.

It's the kind of food experience that I
travel for, that I know other people

travel for.

It's such an immersive way to eat. And I
must say, the cook on the crab is

phenomenal.

It was just exploding with those juices
the second I cracked into the claw.

The meat was really soft and sweet and
tender, and your sauce wasn't so spicy

that it overpowered the meat of that
crab as well. So I am thrilled with

that, if you couldn't tell from this.

Mate, like, you just nailed the cook on
the crab. It is...

So, so, so, so, so perfect. The legs
were like cracking. They were coming out

in full slitters.

And then using the leg as like a little
straw to just suck everything else. It's

like my favorite bit.

You all right there?

I can't speak.

Hang on, hang on. Wait, wait, wait,
wait. My lips are like, my lips are so

burning.

Is it about chili today or what?

Listen, Owen, this is fantastic.

You could be one of the top dish today.
So well done, mate. What is it?

Thank you.

I'm beaming right now getting that
feedback.

It's unreal.

Putting so much of myself on a plate and
for them to enjoy it, to love it, to eat

it the way that it was intended, it's
nice. It's really nice to see.

Next up, Finny!

Benny, what's the dish, mate?

I did Nduya glazed prawns with zucchini
salad and Nduya sauce.

That's like inspired by those flavours.

When we said chilli, I mean, there's so
many paths that you could have gone down

and making like a quick, cheap Nduya
probably wasn't the one that I expected.

So I'm interested.

I like the concept of this quick Nduya.
I just don't think it's worked here.

The coarse nature of the pork, it's
giving much more mince vibe.

I don't like Nduya.

You barely notice the texture.

This one's more like the texture of a
dan dan noodle.

And I feel like it's just a little bit
heavy for the prawns.

They're kind of at war with each other.

Because you're getting meaty bits of
mince with a meaty prawn that's got, you

know, some real bite to it.

It doesn't allow either one to fully
shine.

It's yummy, but it's just a little bit
disjointed. And I don't think the

execution quite matched the ambition of
your idea.

Thank you.

my spit on patatas bravas. The base is a
spicy tomato sauce with a saffron and

potato hash topped with a smoked garlic
mayo, green jalapeno and an anchovy.

You said cook yum food that we like to
eat and that's exactly what this is. I

love to have a cold beer with it.

What's the tomato sauce?

I assume there's a bit of chilli in
there?

Yes, it's got a few of the cayennes that
were roasted with the tomatoes and

garlic and a couple of fresh bird's
eyes.

And one of the red jalapeno. Nice.

Pat, this looks bloody spectacular.

Oh, thank you.

Colours are so beautiful and very, very
consistent.

I really appreciate that.

You said you'd like a beer with this?

I think for me, I'd like to be somewhere
in San Sebastian with like a really

textural glass of white wine, sitting up
at a bar, eating this little tupper.

I love the direction that you've gone in
with these. And I think that the actual

potato number itself is absolutely
delicious. It's golden on the outside,

soft in the middle.

Pat, mate.

You said you'd like to have it with a
beer.

But unfortunately, that's the downfall
of it because I was looking for

something that was like, you know, a
little bit more balanced.

There's just a lot going on.

Like the tomato, the chili, the smoked
mayonnaise, the anchovy. There's just a

lot. So I think it's one of those
classic ones where Pat just needs to go,

do I need everything?

All right.

Thank you, Pat. Cool. Thank you.

Next dish we'd love to taste is Luke's.

I wouldn't say I'm embarrassed. I'd just
say I'm disappointed.

Hi, Luke.

Hey. The time it took me to fill up that
fish plate just cost me, and you can see

it on the plate.

How'd you go?

How'd you go?

I didn't quite nail it as I'd like to.

It just took me so long to butterfly the
fish.

So the main thing that suffered is the
sauce on top, the kind of sambal.

I just had to throw it all in the pan at
the end.

It is just going to be so unbalanced.

Be warned, I think it's pretty hot.

What did you run with, chilli what?

I went with... Cayenne in the salad,
like big strips to get the flavour.

Yep. And then it's more the bird's eyes
in the sambal.

All right.

Yeah.

Okay.

Luke, I so appreciate how much you tried
to do today.

entering into a genre of cuisine that
you don't do always.

But I feel you're a little bit of a
cowboy and you're playing Russian

roulette all the time.

At this point in the competition, you
have to take measured risks.

The thing with sambals is they do come
together in the end with seasoning.

But I can taste that the aromatics are
still a little bit raw.

Yeah. So you just needed to cook them
down further and probably a pinch of

sugar would have just, that would have
been great.

I love your salad.

Vibrant.

Your sambal, I think, is tasty. I can
get the chilli, the heat, but I need a

liquid there, a combiner.

I feel like it was a bit of an uphill
battle when you decided to butterfly it.

I think for me, you either butterfly on
barbecue or you keep it whole and deep

-fry. You need time for the flour to
crisp up. That time is just... too long

for the flesh to still be cooked
perfectly.

Only do a technique if it's worth it.
Yeah.

The next dish we'd love to taste is

yours, Petro.

What did you make?

I made a chilli ice cream with a chilli
and lime granita and a toasted coconut

tapioca pudding.

All right. We're going to taste your
dish.

Petra, that's the most refreshing chili
dish I've ever had in my life.

In terms of flavor, it matches how it
looks.

It's got the slightest caress of heat in
the granita, and then with the ice

cream, you're getting more of the
floral, fruity notes. Your tapioca,

they're cooked perfectly.

They've got the most amazing sort of
quidgy texture. You can feel each one

rolling around on your tongue.

And you've used just the right amount of
coconut to make everything creamy, but

not so coconutty that you lose out all
of the delicate, elegant flavours of the

chilli in your granita and your ice
cream.

It's different, it's interesting, and
it's a really creative use of the

chilli. I think this could be a little
surprise attack and a contender for

being up on the gantry. Yes, okay, thank
you.

Petra, I think if this was a strategic
move to make a sweet on a day like this,

it was a correct move because I couldn't
love this more.

Great work.

Thank you so much, bro. Petra, I'm going
to say that is probably the best granita

I've had full stop. That is so, so, so,
so, so delicious.

Talk about the colour, but then you
taste it and it's just as vibrant. It's

got that beautiful tang of the chilli.

The flavour of the chilli, without the
heat of the chilli, and then the way

that you've so perfectly balanced it
with lime juice is unbelievable.

But I couldn't get my head around the
pear.

I just found it so interrupting.

I think it was a little bit powdery. It
was a little bit grainy.

I feel like there needed to be an
element on there. I just don't think,

for me, it was the right decision to put
the pear on. But I really, really,

really love that granita.

Thanks, these guys.

Thanks, Petra. Thank you.

I feel like overall, my gamble to use
chilli in a dessert has paid off.

It's just a shame about my pair. But,
you know, the judges love my granita,

and they've had Laura and a Callum, so
for me, that's a big win.

OK, next up is Annabel.

Annabelle, what have you made?

I have made a Butterfly King George
Whiting with pippies and a Thai red

curry sauce.

Ooh. So what chili did you use?

I used the red cayenne and also some of
the bird's eye chili.

So on a scale of one to five, how spicy
is it?

I would say a three.

I wanted you to taste the chili, but I
don't love, like, super hot stuff.

And so...

I cooked the curry sauce to my personal
spice level.

Let's see.

Standing in front of the judges, you get
that feeling where you're like, oh, God,

where is this going to land?

I don't know what they're going to think
of it.

I'm hoping that fish is cooked
perfectly.

Far out. I just don't know.

Annabel, the technique you've used to
cook your fish is fantastic.

Come on!

This is fantastic!

The technique you've used to cook your
fish is called

unilateral. Unilateral. So when you cook
from one side, not everybody can do it.

And also to butterfly your fish, not
everyone can do it. Thank you.

Technically, butterflying a piece of
fish who has so much bone and so

delicate, cooking it on the barbie, on
one side and only, on the pressure, and

this sauce, you nail a fantastic job
there.

So, well done.

Thank you.

Annabelle, I think putting the fish and
the curry together was a risk.

Because... King George Whiting is super
delicate.

And I was worried that that curry sauce
was just going to overpower the fish.

But it was the cook on the hibachi that
just went and linked them together.

The butterflying was absolutely spot on.

Not a bone in sight.

The beautiful speed bump charm on the
skin was like spot on. The pippies, like

the pippies, they were so fun.

So delicious, so perfectly cooked. And
the chili heat was spot on.

This dish is technical, but most
importantly, it's flavorful as well.

You've used chili in the perfect way for
this dish, particularly with a fish like

that. You know, it's very gentle, sweet
flesh.

And to have too intense the chili heat
would have just overshadowed the produce

completely.

Can you see how happy we all are? Yeah.

With food like this, it just makes us
happy.

Annabelle, you know what happens when
you put together a perfect plate of food

like this one?

You're in the running to be up there for
the rest of the week. Well done. Thank

you.

Today,

we sent you into the garden to pick the
star of your dish.

Chilies. The challenge was all about
balance and letting those fiery gems

shine. But chilli is a tricky little
thing.

Push the heat too far and it bulldozes
every other flavour on the plate.

Hold back too much and they don't get
their moment.

But hit that perfect chilli harmony and
you take out top dish and win immunity.

We had some great dishes showing chilli
at its best.

but it came down to two.

Aaron, your mud crab and chilli sauce,
they work together in perfect harmony.

On top of that, just fun to eat.

Great job.

Annabel took a big risk using a delicate
fish with a curry sauce, but tied

it perfectly together with smoky flavour
from the coals.

Clever cooking.

We think both of your dishes did a
fantastic job of celebrating chili. So

he came down to the dish who was hatter
perfection.

Which means you are top dish.

Annabelle.

Great. That is, it's a really good
feeling. But, like, obviously getting

really good feedback from the judges, it
just makes you feel even better.

Haroun, you should be very proud of
yourself because what you did today was

amazing. In fact, you were both so
close, the size of a bird's

eye chili.

It was that close.

Well done, Annabelle.

You can relax and enjoy your time on the
gantry.

Everyone else, there is one more
immunity up for grab.

So if you want it, you are going to have
to butt your chops.

Good night. Well done.

Hey, everyone.

Woo! Not quick enough.

Tomorrow night, hibachi and

heat week.

Go hand in hand.

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.

Wait a minute. How am I going to
actually cook all the other elements for

my dish?

This is crazy.

Trying to make a sauce on a hibachi I've
never done before.

I'm going as hard as I can for this
challenge today. That spot on the

gantry, it's mine.

I want the community so badly, but I may
have bit off a little more than I could

chew.

It kind of seems like the universe is
against me with this dish.

Oh, Vin.

Oh, my God.