All language subtitles for MasterChef.Australia.S18E54.1080p.HEVC.x265-MeGusta[EZTVx.to]

This is crazy.

This is wild.

I know.

Do you remember the first time we walked
in here? Yeah.

It was like so long ago now.

It's pretty crazy to be top five of
MasterChef. I actually can't believe

we've made it here, to be honest.

Very exciting.

I can't believe you made it here.

Coming in, I never would have thought
that I would have made it this far and

grown as much as I have.

Oh, thank you, boys.

Let's do it.

This one.

Oh, no.

Okay. I see five benches all lined up in
a row.

Whoa.

How are you? This is unreal.

It's not our usual setup.

Hello, hello, hello.

And I can see Andy. I wonder who it is.

In his cooking attire.

Good morning, team.

Morning.

Firstly, congratulations to our top five
of MasterChef 2026.

You all walked into this kitchen as home
cooks, and there is no doubt that you'll

be walking out as the new superstars of
food.

This is a huge milestone in the
competition.

You've worked relentlessly to get to
this point, and the four of us couldn't

be more proud.

Aaron, top five.

How proud are your family going to be of
you?

It hasn't really sunk in yet. It all
feels so, yeah, it's still like a dream.

Annabelle, can you believe you made it
to this point?

No.

But I'm very happy to be here.

Do you feel like a little bit like a
rose among thorns?

Yes.

I'm kidding.

Now, there's no one else I'd rather be
doing this with than these four boys.

Being around these boys has actually
been really, really beneficial.

We are wired differently.

They are so confident in themselves and
their ability. Being around them, I've

actually taken on a little bit of how
they are, and it's been really, really

good for my own self-confidence.

Vinny, thinking about winning that
trophy or what?

100%, yeah.

We're getting there, for real.

Like, now this is it.

Katha, so close to the end.

Top five was kind of like my...

So all I really need to do now is
imagine holding that trophy, and I think

I can motivate myself to get there.

Yeah, it's got to do a little bit more
than just imagine it, but if you work

hard, you never know.

Petro.

Yes, Chef.

What do you think got you to this point?

I think really resetting after every
cook, whether it was a good cook or a

bad cook.

I try to come into the kitchen every day
with a fresh mindset.

Ever since I started doing that, that's
when I started cooking well.

Who do you think I can win?

I feel like I've had that belief for a
while now.

I've been very consistent.

And I feel like I've just always trusted
my gut.

Finals, they are in sight.

But you're not there yet.

Each day this week, the four of us have
been pushing you to level up.

And today...

Time to keep up with me.

So doing a keep up with the chef
challenge for the first time, definitely

a few nervy faces looking around.

But this is something that I have been
wanting to do forever.

I am so, so keen.

Then am I excited for this one.

Keep up with me and cook the bestest.

You'll win immunity from tomorrow's
elimination.

I'd love to be getting that immunity
spot today.

The end is so close and I think everyone
is going to be pushing hard.

You'll need to follow my every move and
listen carefully because there's no

recipe and no dish to sample.

The moment Andy finishes his dish...

You will have an extra 15 seconds.

The minute that I hear we have 15
seconds, I

don't hear anything else beyond that.

You literally have to play it up as he's
playing, because 15 seconds will go by

in an instant.

All the equipment and ingredients you
need are at your benches.

So good luck and pay attention.

because you don't want to fall behind.

So let's get to it.

Be kind.

I'll do my best.

Looking around and seeing all the
equipment, it is a little bit, like,

overwhelming. Like, two hibachis on our
bench, seven, eight pots and pans.

Nervous.

We're using all of this equipment just
for one cook?

Good luck.

It's going to be an intense one.

Let's get into it.

The dish I'm going to teach you is on
the menu at our brand-new Three Blue

Ducks restaurant in Barad-Ur.

Barbecued lamb, burnt eggplant cream,
and braised

bologna beans.

Obviously, I can't say the finished
dish, but it's definitely all the things

that I love. Love lamb, love eggplant,
love beans.

So, ingredients are fed.

I definitely look up to Andy. And then
we've got all of our goodies,

seasonings, stocks.

I love his menus. I love all the dishes
that he makes.

I am a little worried, I won't lie. I've
watched a Keeping Up with Gordon Ramsay

and, like, no room for error.

If we can't keep up or if we do
something wrong, then we'll be going

into tomorrow's elimination.

Lock in. At this stage of the
competition, I have very high

expectations.

The strategy is to multitask. You've got
to be doing...

but also, like, keeping your ears open
and listening.

You ready to roll?

Yeah, let's do it. Sandy, let's do it.

We're going to grab two eggplants, and
they're going straight on the coals.

You'll notice one hibachi is pretty full
with coal, then the other is quite low.

Straight out the gate and start talking
about grabbing this, grabbing that. If

you were to look into my mind at that
point... ..everything was just

white.

Medium-sized saucepan.

That's going to go straight on the heat
with a decent glug of extra virgin olive

oil. It's like he's flicked a switch.

One brown onion. He's like full chef
mode.

In half, tails off.

We all good so far?

Yeah. Yeah, chef.

I hope so.

It's only going to get worse from here.

How are you hanging in there, Aaron?

I'm doing all right. You're a bit quiet
out there.

I'm good, thank you.

He's moving so quick.

This is going to be for our eggplant
puree.

But sometimes I tunnel.

And I just do.

With our eggplant, I want to get this
little gastro and I want to stick it

over the top.

My strategy is to make sure that I
compartmentalise all the elements. So

I'm very quiet.

Onions in the pot.

But I'm also just locked in and laser
focused.

Once our onions are done, from there we
are going to butcher our lamb. So go to

your fridge and you'll notice we have
the rack, which is like the Ferrari, but

then we also have my favourite cut,
which is the lamb rump.

So I want you to cut a two-pronged piece
of lamb. So right in the middle of the

rack. I'm loving watching Andy. I know.
I've never seen him do this. For the

longest time.

So we should be left with something that
looks like this.

And the first thing we want to do is
take off the fat cap.

So I want to run my knife down quite
close to the eye, okay?

We want to follow that down to the
bones.

Then turn the knife 90 degrees.

We have this beautiful fat cap here.

I'm pretending to nod, but picking up
lots of teeth.

So now from there...

We're going to French this rack.

Pretty chaotic right now.

I can't really see what Andy's doing
with his rack of lamb.

Using your knife, we want to scrape over
the bones.

This is going to look really nice in
presentation.

If you don't do this properly, we will
notice it.

He's yelling out, this should look like
this, it should look like that. But I'm

no real stranger to lamb. I've Frenched
a few racks in my time as well. So I

feel like I have the knowledge of what
I'm looking for in this lamb.

Get off any fat, any sinew and any meat.

I'm worried about Annabelle. Yeah.

Oh God.

Okay. I've already fallen behind.

I've literally never frenched lamb in my
life.

I just wish that I had a picture of the
finished product.

Did Annabelle take off all of her hat?

Andy's showing us how he's frenching his
lamb so I'd run over to his bench.

So now from there.

Uh-oh.

They've cut too much fat off mine. I
think I need to start again.

So our onions, don't forget them.
They're caramelising.

I need to move really, really fast to
make sure that I don't fall even further

behind. But the lamb is the star, and I
am happy to start this again because,

yeah, lamb's got to be perfect.

Great.

Right, is everyone keeping up?

Yes, Chef. So we're frenching, we're
frenching.

We want these super clean, so don't
skimp here.

Oh, man, it takes a while to French
these. I should be able to hear the

scraping. It's not an amazing sound.

The Frenching is taking a long time. I'm
having trouble actually getting all the

sinew off my bone.

There's not a skerrick of meat or sinew
or fat left on there.

My lamb is not looking how it should
exactly.

From there, slice the fat calf into
three pieces lengthways.

This is going to flavour our beans.

But I don't want to fall behind.

On the low hibachi.

Place the fat straight on.

So I'm going to move on to the next
step.

From there, we are going to butcher our
lamb rump. Again, it has a beautiful fat

cap on it, but fat equals fire over the
hibachi.

So we're going to remove most of the fat
cap.

So using a nice sharp knife, we're then
going to put our rump cap, we're going

to put it next to our lamb cutlet.

Andy, want to try this one?

Yep. So while you're doing that, I want
to get my stock on. I want you to get a

large frying pan for the sauce. We're
going to do a demi-glace, which is a

heavily reduced lamb sauce.

I'm keeping up so far.

I've got my lamb fat on the hibachi.

So we're going in with one litre from a
heavily reduced, beautiful lamb stock.

I've got my lamb stock on, reducing down
into a demi-glaze.

We want to bring that to the boil.

By now, we should have a nice amount of
smoke, but no fire on our lamb fat.

Fire.

Petra, what's going on there?

Petra, your lamb's on fire.

That's not what we want.

Oh, come on, bro.

Oh,

come on, bro.

Not again. The hibachi always seems to
go up in flames on me.

Hibachi is very temperamental, and it
seems like Andy is working his magic,

and I'm not at the moment, but...

I don't want to serve burnt fat.

Are we going to be using the other
points of the lamb rack?

No, they're back in the fridge.

You've got to listen.

Yeah, I'm just seeing if I can cut off
some more lamb fat so I can put back on

the grill so they're not burnt.

Mate, you do you. Good thinking.

I've been on page, but now this feels
like I'm falling behind, so I quickly

trim up my fat and put it on the grill.

But then... Uh-oh.

Looking around the room. Oh, no.

It looks like everyone's hibachi is a
bit of a fire hazard.

Uh-oh.

I'm a little worried about how much heat
is coming out of everyone's hibachi.

Just like Petro just saw.

Fat equals flavour, but it also means
fire.

Looking around, I see flames everywhere.

Oh, my God.

It's a hard one. Cooking on the hibachi.

It is so unpredictable.

Oh, my eyes will choke.

Everyone set their lamb back on fire.

Looking at mine, it looks like it's all
pretty rendered out, so I do take it off

early.

Andy, is the lamb fat meant to be off
the grill?

The lamb fat is not off the grill.

Right.

As much as I trust my intuition, Andy
probably does know a little bit better,

so I chuck it back on.

It could always be a little bit more
rendered, maybe.

Right, barbecued lamb, burnt eggplant
cream, braised velote beans.

There's a bit going on, hence why we've
got to keep up.

We should have our demi-glace coming up
to a boil and also our onions

caramelised for the puree.

You should have your eggplants, which
we're going to have a look at now.

They should be starting to somewhat
collapse on one side.

We'll give them a flip.

How are you hanging in there, Aaron?

Doing all right, chef.

So I love a smoked eggplant directly on
the cold, but there is a lot of

monitoring that's needed when cooking
with a hibachi.

And in this instance, we can't.

As I turn the eggplant, I realize that
one side of the eggplant is split open.

And I'm really worried about the flavor.

And then it goes back on.

I don't really have time to stop, so I
try to move it around a bit.

But how much smoke is going to impart?

into the flesh now that is split.

So, back to our mirepoix or the bean.

We've got a small saucepan on.

We want to cut a 2.5cm wedge of onion.

We want a piece of carrot.

Andy's doing a mirepoix of carrot, some
onion and some celery with some garlic

and oil.

Halve that, so we're looking at a piece
about this big. We're going to keep it

nice and chunky because we want to
remove it once we've cooked the bean.

This is really smart because then it
flavours the beans much more than you

would a lamb stock.

With the mirepoix, we're going to go a
good amount of olive oil.

But Andy is moving very, very quick.
Just crush two cloves of garlic.

Andy, did you take the skin off the
onion? No, I didn't take the skin off

the onion.

Great. How many cloves of garlic? Sorry,
Andy. Two cloves of garlic just crushed.

Skin on. And they can go in.

It's pretty fun. You're keeping up with
Andy today.

Now our lamb butt.

You know that's going to have flavour.
That can go into our mirepoix. And from

there, a lot of beans.

This is like a MasterChef bucket list
thing to do, and I'm doing it with one

of my favourite chefs.

We are then going to make a cartouche. A
very quick cartouche.

25 centimetres in diameter. I'm trying
to find my pace right now, and I think

I'm keeping up with Andy just...

I've made cartouches before, so I know
how to do it. Fold on the point. We're

going to slice the end off.

We should reveal a nice cartouche to go
over the top of our beans.

But today, I don't know what's
happening.

I've only got a semicircle.

Bring them up to a boil.

Now I'm on the back foot a little bit. I
have to do this step again.

Now I'm getting on to comfy garlic.
We're going to need comfy garlic in a

couple of stages of this recipe.

One, in the demiglaze. Two, we're going
to use it in the eggplant cream puree.

Sorry, how many garlic cloves?

You want about 12.

12, okay.

Seven, eight.

There is a lot of garlic cloves in this
comfy garlic.

And what I'm doing is I'm moving on to
the tasks that Andy's doing in real

time, but then coming back to the things
that I haven't quite finished yet.

But taking the skins off garlic is like
one of my least favourite jobs.

Oh, I'm so bad at peeling garlic.

OK, once we've got our garlic cloves,
we're going to sit in this olive oil

bath and confit.

I have no idea how Andy got the skin off
his garlic so quickly.

Like, I am literally up to my third
piece and he's done 12.

So I want you to choose your largest
banana shallot you've got. And now he's

getting on to his vinegar shallot.

And I'm still peeling bloody garlic.

We want a really fine brunoise on this.

I decide my tactic is to ask Andy lots
of questions, so hopefully he slows down

a bit.

Andy? Yep? Have you put the two cloves
of garlic into the demiglaze yet?

No, there's no garlic in the demi-glace.
And from there, grab sherry vinegar.

Unfortunately, it doesn't work.

Just tubber.

We're going to go on to a medium-high
heat, bring those up to a boil, and then

we'll reduce it just so they're ticking
away.

Pop number five, we're full.

So, next up, the eggplant.

It should be nice and soft now.

Andy's grabbing his eggplants out of the
hibachi, and I'm only just starting the

shallot. I've got so many balls in the
air at the moment and I'm pulling

further and further behind.

Remove all of the flesh, trying to not
get any of the black skin in our

eggplant. Like, it makes you feel a bit
stressed.

We keeping up, gang?

Yes, chef. No.

This garlic's taking me forever.

But I'm, like, determined to keep
smiling.

Because when you're cooking stress, no
good.

Keeping up, Vinnie? Yep.

Okay, we're going to bring the pan with
the onions.

Then we're going in with our eggplant.

We good?

Getting there.

I reckon this is the hardest all along.

Yeah, I agree. There are so many things
happening at once. I'm going to take the

demi-glace and I'm going to put it where
the eggplant was.

Because I want some really intense heat
on that eggplant.

There are two hibachis, five pods going.

This is the ultimate test of quality
task. Yeah.

Righto, let's get on to the lamb.

We want another rack on the hibachi.
You're going to have to determine for

yourself how much coals you need. You
don't want an inferno, but you want

caramelisation.

We need our cooking salt or our fine
salt. And we are going to heavily

season.

We're going to start with the cutlet,
skin side down.

Rump tap.

Also, skim side down.

We're going to have to be careful
because fat equals fire.

I shouldn't see flames on our lamp.

That's why it goes up.

And if I do, it's time to turn.

How are we looking, guys?

Looking good.

We good?

Yeah.

A bachi hasn't been my strong suit, but
lamb's looking pretty good so far.

I see a little flare-up from moving the
lamb, so it doesn't burn.

We should have our eggplant really
starting to caramelise. I've got tongs,

and I'm furiously scraping off any of
the bits that are catching.

But I feel like every minute I'm going
back to my eggplant because it's

catching so easily. The eggplant will
steam all of that caramelisation off,

OK?

And then we get it on, we scrape it all
off, and then we start again.

I am already concerned about my
eggplants because I know that that's

gone a bit too far on the hibachi.

Show us your eggplant.

Oh, it's looking a bit dark in there.

Too much?

Caramelization, not burnt.

I realize that's taking my
caramelization a bit too far as well.

With immunity on the line.

Yeah, it's not good.

My eggplant is a few shades darker than
his.

But today we've got to keep up with
Andy.

We want caramelisation on all corners of
the lamb.

So, I don't have time to put some more
eggplants on the hibachi.

I've just got to work with what I've got
and hope that I can enjoy it. the

flavors later okay pretty happy with my
cutlet so i'm going to make sure that

there's one layer of coals in my cooler
hibachi we're going to now slowly cook

this lamb through so the cutlet on the
low hibachi heat and i've still got my

rump caramelizing who wants a quick
recap yeah me please okay we

have our balotti beans in our beautiful
mirror fry with the lamb fat in it Our

demi-glace should be coming down.

Our eggplant really starting to
caramelise with the puree.

I've got my vinegar shallot off the
stove and our confit garlic.

I'm going to take mine off.

There's a lot going on.

Oh, it's fantastic.

It's a good test.

OK, I want everyone to go to their
fridge.

We are going to get out the pancetta.

I absolutely love pancetta. Probably
about two millimetres thick.

Probably one of my favourite
ingredients.

50 grams of ladon, nicely cut.

I feel like at the start of the
competition, I was just slamming it in

every single dish that I made.

We are then going to get our small
frying pan and our pancetta.

Ladon can go in.

Andy's failing us to put a small amount
of pancetta into our pan to crisp up.

But I feel like, you know...

I'm Italian. You've got to put a little
bit extra, right?

I definitely feel at this point of the
cook, my strategy has shifted, and I'm

just going to trust my instincts and my
intuition.

I'm going to take my eggplants off now
and keep them aside.

I'm really happy with the caramelisation
I've got on my lamb rump.

Yeah, I think, you know, I'm using
intuition where I need to.

So I'm going to also transfer that to
the low-heat hibachi.

Every hibachi is different. And so this
is the main area you've got to use your

intuition.

Because they are just so unpredictable.

Here we go. We're moving on. Okay, my
beans are there.

I'm going to start to fish everything
out, bar the beans.

This is why we've kept the mirror pie
nice and chunky.

And I'm going to remove some of the fat
from the lardons.

And then I'm going to put my beans in.

So beans are now in with the lardons.

Give them a quick saute off.

You're doing so well.

There's a lot on the go.

This is make or break time.

Andy has not missed a beat.

I want to get the creme fraiche out of
the fridge.

But we're nearing the end and everything
seems to be moving so much faster. I'm

going to get a bunch of chives.

How much creme fraiche?

Feels as though he's ramped it up now.
I'm going to get two leaves of sage. I

think the adrenaline in him has kicked
in. Chervel as well.

They can go in with the beans.

And it's getting to a point where it's
almost near impossible to try and keep

up. We're going to take half a
tablespoon of creme fraiche and

introduce it to the beans.

Aaron, you're very quiet.

You all good?

I think so.

Okay, let's hope so.

I am going to get a thermometer.

And take a look at the internal
temperature of my cutlet. I'm getting

about 47 degrees.

So I'm taking that cutlet off.

So Andy says we should be taking off our
lamb cutlet. And I insert the probe, and

it is done.

I'm happy with my lamb rump. I'm taking
that off.

Now I look to my rump, and it's looking
rare on one side.

But keep up with the chef. So I'm going
to do exactly what Andy does.

So our lamb rump and our lamb cutlet
should be resting.

I take that rump off and I hope this
doesn't come back to bite me.

Our eggplant puree, we're going in.

Tablespoon of creme fraiche, two
teaspoons of lemon juice, salt plate,

white pepper.

We're not far off finishing.

Guys, this is the home stretch.

And I reckon my strategy of like doing
whilst listening has maybe like gone out

the window a little bit. We are blending
this on high.

Andy's moving on to blending his
eggplant puree.

And we want a nice silky smooth puree.

But I'm still chopping herbs.

This is not how I wanted this challenge
to go.

Sauce, let's get on to that.

We want to transfer that beautiful
sauce.

into a smaller saucepan.

I'm actually good in price.

Look how much there is to do.

We're going to put that back on a low
heat.

He's going fast, isn't he? Yeah, that's
what I meant. It's not easy.

I am going to put my two show pieces of
confit garlic into my sauce.

So the nicest ones you can find. From
there, add nearly a tablespoon of capers

just to cut through the richness of that
sauce.

The demi-glace is starting to look like
a sauce, and I'm following Andy's

instructions exactly.

I've also put a tablespoon of the
vinegar shallots into our sauce.

Okay, I'm going to get on to my lamb
now. Let's carve it.

So I'm going to bring it over to my
board, and I'm going to slice straight

down the middle.

I can't wait to eat, Abe.

So we want one beautiful cutlet for this
plate.

That's what we're looking for, pink to
pink.

Nice and pink, huh? Look at that.

Vinny's looks great.

And I'm going to carve the lamb rump
across the grain, half a centimetre

thick.

Amazing.

He's not just a thick fish chef, huh?
No, no, he's a good guy too, isn't he?

I'm going to pick a beautiful showpiece
of the lamb rump.

I'm going to transfer back onto the
rack.

Look at Vinny.

Take care of her. Look at her. How's our
lamb looking, crew?

Good. Are we good?

Oh, boy.

I cut into my rump, and it's actually
looking okay, but it's a little bit

unevenly cooked.

Here we go, here we go. Lamb cooked
subjective, right?

The whole dish revolves around this
beautiful lamb.

Please, please, please, don't be over.

It needs to be blushing pink.

Oh, I like it like that.

It's perfect.

Oh!

First thing that's gone right for me,
this cook.

Righto, we are plating.

Oh.

I want my beans, which are warm. I want
my eggplant puree.

We're getting on to the plating, so I'm
going on at probably 1.30 o'clock.

of our eggplant puree.

I'm going to do another one, and I'm
going to put a lamb cutlet on the plate.

I don't think it registers in my head
that we just started plating, but I can

see that the eggplant puree's colour is
different.

I'm then going to get my nice piece of
lamb rump, and I'm going to put that

next to my lamb cutlet.

Mate, this looks pretty good. I'm then
going to spoon the beans to fill in the

gap in the middle.

Plating is not my strong suit.

Got a little bit of a beanie rough
around the edges to it.

We're getting very close here, guys.

Far out.

And I'm going to spoon my sauce around
the outside of the plate.

We're so close, guys. We are so close
here.

And to finish, garnish with three or
four leaves of red onion. Come on,

please, come on.

Because I... Oh, my God, my bloody beans
are still in the pan.

And... I am, like, frantic.

Done.

We can start the countdown.

Oh, no.

15. 14.

Oh, give me a hug. Sorry, bud.

One more, dude.

Oh, shut up. That was so hard.

I think I went pretty well. Like, I'm
looking down at my plate, and I'm, like,

surprised at what I've got on there. It
really has all come together in these,

like, final few minutes. Wait, did you
get capers in your sauce?

Yeah.

I thought you just said the caper juice.

Really?

But I realise, no capers.

And I'm like, I don't know.

It's just, yeah, it's really annoying.

Give it up for Andy Allen, everybody!

Yes! That was great, Andy. So good to
watch.

Well done.

Looks delicious.

Looking around the room, I think mine
probably looks the least like Andy's.

My ratios are definitely out. I don't
have many beans on the plate.

Dig on in.

Yeah.

I was just like chasing my tail for the
whole cook. So the fact that I even got

something up, I am really happy with.

It's really weird that none of you know
what it tastes like.

Andy,

that eggplant puree is sublime.

First dish we'd love to taste is Petro.

If something's going to let me down
today, it's going to be I didn't use my

instincts when cooking the lamb.

I took it off even though I kind of knew
that was probably still under.

Hopefully it doesn't cost me.

Petro, tell us, how was it to try to
catch up with Andy?

It definitely did feel like that. It
felt like a constant game of catch-up,

for sure.

It was a lot of fun, though. I had a
blast.

Any part of the cook that you felt that
it was a little bit difficult for you?

Using instructions. I think I probably
didn't use my instinct as well as I

should have when it came to cooking the
meat.

Let's see our take.

Petro, I got good news.

Your sauce is elite. I love it.

I love it. Right now, my lips are just
like puckering together from the

gelatinous nature of that reduction.
It's so beautiful, really bold flavour,

and then the perfect amount of capers
and shallots to brighten it back up.

I feel, though, the rub is under.

That's the bad news.

which is unfortunate because we were
nearly at a perfect plate here.

That sauce, you could easily just drink
it from a jug.

You'd want more of it if you were being
served it in a restaurant.

I love the beans. They are so well
seasoned.

They've got a lovely texture. All of
those flavours that Andy injected in

there, you know, the fat, that little
bit of smokiness, the fresh herbs.

You've... Absolutely nailed it. I think
it's the best, most accurate thing on

your plate.

Petro, delicious plate of food, the
eggplant puree. The texture of that is

absolutely gorgeous.

But I think it definitely is smokier
than Andy's. And your sauce is a little

more reduced as well, but it's still
very beautiful.

This plate is full of character.

Your plate is talking to us, saying...

I'm not satisfied to be on top five. I
want to be on top four.

And this is showing.

Thank you.

Thanks so much, guys. Thank you.

The next dish belongs to you.

I nearly said, Aaron, what have you made
out of that bit?

How did you enjoy keeping up with Andy,
Aaron? I thought it was so much fun. It

was so cool, like, just to get that
experience.

I didn't even know you were still here.

I didn't hear you, I didn't see you.

For the whole course, you were just
like... Was that the strategy, Aaron,

you little silent assassin, just to
listen and do?

That was definitely the strategy, to
save a bit of time, but also to not get

confused and try and keep up as well.

which I think I didn't do with the
eggplant. I went a bit too hard on the

caramelization.

Yeah, I did notice when I went around
and had a look in your eggplant pot, she

was pretty scorched. We'll see if that
affects the flavor at all.

Anyway, let's see how it tastes.

Stunning on the frenching of the lamb,
of the cutlet.

It looks beautiful, especially how white
that bone still is. Like, it hasn't had

a lick of flame.

That's exactly how we want it.

My rump had beautiful caramelisation.
Probably could have done with a couple

more minutes.

Yep.

Your fears have come true. The eggplant
is a little bit bitter, unfortunately.

Actually, I didn't mind the eggplant
being a little bit bitter because I'm

used to eggplant, you know, having that
slight hint of bitterness.

You nail the texture.

The cook on the cutlet was perfect.

Beautiful preparation on that.

Beans were delicious. Love the work you
did on the pancetta.

Lovely knife work. I always notice that
with you.

Great job. Thank you.

You're up next.

There's definitely, like, quite a few
flaws in this dish.

Annabelle, how did you go keeping up
with Handy Allen?

I think I fell behind a little bit.

But I'm just glad I got, like, what I
got on the plate because at one point I

was like, I think I'm not going to get
stuff up. It was just, like, getting a

dish up was hard today, let alone, like,
a perfect dish.

A bit lean on the bench? Yeah, the girl
portion.

Did I keep up with Andy?

That is debatable.

I don't think I did.

Getting a dish up was hard today.

You can see a bit of my struggle on the
plate.

Annabelle, first I would like to
congratulate you because by the time he

finished, he was knackered and you
just... You did it on time, with grace.

Now, the test.

I really liked it.

What I liked is all the elements really
balance each other well.

The beans element, the way you display
your lamb, the little quenelles are

perfect. I think it's great anyway.

I love the colors.

It's very inviting.

Annabelle. So glad that you went back
and frenched again.

Your cutlet, like, absolutely smashed
it. It looks beautiful.

Yeah. Like, really clean, no meat left
on the bone, but also kept away from the

flame, which is also really important.

Both the cook on it and the butchering
was perfect. The puree texture just

wasn't quite right, and it was also just
a little bit acidic compared to mine,

but... You really had to multitask. And
I think for that, you did such a good

job mentally, even though you were
behind a step pretty much at every pace,

just to keep going. Well done.

Annabelle, I think the star of the show
on your plate was the lamb.

You cooked that and prepared it really
beautifully.

Everything else was nearly there.

And I love your attitude. Love seeing
your smile today.

It feels like you're really thrilled to
be in top five.

Well done.

Well done.

Next dish we'd like to taste is
Casper's.

Casper, how did you find that?

Yeah, that was really fun, like intense
for sure.

Are you pleased with the result?

Yeah, no, I really am. I think the only
thing I'm like kicking myself a little

bit is at the end, I got a bit confused
about the capers and so I didn't put the

actual capers in.

I think it's a decent-looking plate of
food that you put up, especially with

the intense pressure that you're under.

It's all going to come down to the
details with this one, but it's a good

start with the look.

I'm missing those cases already, though.

But we'll wait and see.

Hopefully this plate tastes good.

Casper, looking at the dish, I think it
really resonates well.

Seasoning on point, texture great.

The beans are cooked fantastically well.

I can understand there is missing some
capers, but somewhere we got the brine,

the saltiness of the brine. So I have
full respect of your achievement.

Casper, this is a really solid effort.
You've done an amazing job at keeping up

with Andy.

The lamb, the cutlet in particular, is
just divine. It is buttery soft. You

manage to get beautiful flavour out of
that meat.

The sauce, great reduction on it. Loved
the shallots in there, the vinegar

shallots. I miss the capers, both
texturally and flavour-wise as well.

But not too bad. But overall, really
good job, mate. Thank you. Well done,

Caspar.

Walking up to the judges, and I'm
feeling really, really good about it.

Following Andy is something that I've
been wanting to do forever, and I feel

like that really shows on the plate.

Vinny, how was that?

Mate, I had an absolute ball that's
cooked. That was so, so, so much fun.

I know it was early breed, you know, but
after that experience, can you see

yourself in a kitchen?

Yeah, 100%. I didn't know whether that
fast and furious pace.

Would be something that you enjoy.

Yeah, nah, I... It was like a thrill,
you know? I was just like non-stop. If I

can be an apprentice of three blue
ducks, mate, I'll be there.

Um, well, let me taste this first.

Yeah, you've got to put yourself out
there, you know? You've got to ask.

Let's see our take.

So I've been to three blue ducks a few
times.

And if I learnt this much within an hour
with Andy...

I feel like working there would be
incredible.

Vinnie, big plate of food.

Not only is there immunity on the line,

you've also just asked for a job.

There's a job if you want it, mate.

Well done. Really well done.

I had the rum, which was beautiful.
Great caramelisation.

Medium rare from tip to toe, which was
very, very important.

That's the benefit you get finishing it
off over that really low heat.

I should have expected this, but the
Italian loves his bloody pancetta,

doesn't he?

It felt like there was a lot on there,
right?

It's a minor criticism. I mean, when
does someone say, oh, too much pancetta?

Not me, anyway.

I have to say, Andy did not mention that
the lamb is the most tasty.

It's well seasoned.

It's just incredible. That sauce is just
perfectly reduced.

Look, I can see my... I can see myself
in it.

Oh, no, we're never going to get away
from him.

That's why you're on the floor.

I mean, are you mad or what? This is
fantastic.

The garlic is very well confit. The
beans are amazing.

I absolutely love the way you cook.

Thank you very much.

My line was perfect. Lovely and rosy and
soft. You really got that beautiful

flavor out of the produce as well, which
is what happens when you cook it

properly. Little confit clove was just
such a delightful surprise, exactly as

Andy intended it in his dish.

I think what's special about your plate
in terms of keeping up with Andy is

that... You've gotten the best out of
every ingredient that he's put forward.

It was delicious. Thank you.

With

immunity

on the line, you were all clearly locked
in.

Andy, are you proud?

Definitely. I wasn't pulling any
punches. I wasn't slowing down.

All your hobs were full.

There was two different cuts on the
hibachi at the same time.

That's real cooking, guys. Like, that is
real cooking.

And you've got to smash it. You should
be super proud.

And now you start to think about things
that you learnt then because you've only

got a few cooks left.

There was one of you that not only kept
up but also really enjoyed it.

And we really enjoyed your dish.

Did it!

Well done, Vinny.

At its heart, that dish, it was a lamb
dish.

And your lamb, it was spot on. That
means I'll see the dust when this is all

done and done with, mate. For sure.
Bring your apron. That was cool, wasn't

it? I'm definitely going to take that up
because that would be incredible.

Congratulations, Vinny. This is two
amenities in a row.

You'll be back on the country tomorrow.

Well done.

But the pressure is on for the rest of
you.

Because tomorrow, someone is going home.

Make sure you get some rest.

Because tomorrow's judge is going to put
you through the paces in ways that you

might find surprising.

We'll see you soon. Have a good rest.
She lied, didn't she?

tomorrow night please welcome our

final judges challenge

today you'll be making mine is a doozy
of a pressure test malaysian snacks i

don't want to go home on a challenge
like this

One of these incredible contestants.

My place in the competition is on the
line right now.

Will be going home.

I'm just like kind of in full spiral
mode.

I'm not sure what I've done. I can't
believe that I made such a big mistake

this early on.