All language subtitles for MasterChef.Australia.S18E58.1080p.HEVC.x265-MeGusta[EZTVx.to]

Previously on MasterChef Australia.

Please welcome the Duchess of Sussex,
Meghan Markle!

This very special guest.

Your time starts now.

Put everyone in a spin.

She has this aura around her.

Thank you.

They all served up dishes that delighted
the Duchess.

Rubbing my temple because I can't
understand how this is so good.

It's just a very easy, craveable dish.

Feels very Michelin star to me.

Bravo. And Petro won immunity and his
place in the semifinal.

Then, letters from loved ones inspired
an especially emotional cook.

Love you yesterday, love you always,
Dad.

Oh, my goodness, Vinny.

Which was the end of the journey for
Casper.

I'm really proud of what I've been able
to do, and I love every minute of it.

You three are going to need these.

Tonight, it's time to have some fun with
the judges versus semi

-finalists.

Hey, they're burning the deep. They're
burning it.

Shut up!

Thank

you,

gentlemen.

Here we go.

Nice, nice, nice.

Ho and Jean-Christophe are wearing their
cooking uniform.

I think I know what's going to happen
today and I am so excited for it.

Vinny, Aaron and Petra, all your efforts
have led you to this point.

The semi-final is a pivotal stage in
this competition.

But before we get to it, we should
celebrate and have a little fun.

There will be two rounds today.

And in the first round, you three will
be ecstatic to know you won't be

cooking.

I've been waiting for this.

I can't wait to stand on the other side
and see how that all feels.

There is no elimination.

Andy's still on paternity leave.

Poe and Jean-Christophe will be cooking.

And you three will be joining me to
judge them.

Time to whip off those aprons and swap
places.

I am very excited.

The judges have been pretty nice to me,
so I'm not out to get them, but it's

going to be good fun.

Are you all drunk, Christophe? Yes.

Don't get too comfortable, guys.

In this first round, Poe and
Jean-Christophe, you'll be cooking head

-to-head.

Mano a mano.

And I think I hear your hero ingredient
arriving right now.

Cheeky, cheeky.

Good morning. Hello, thank you so much.
Here you go, enjoy. Have a lovely day.

Oh, we will.

What's everyone's guess?

Corn?

Today my friend, you must hero

the humble

That's what you look like. That's what
you look like.

All right.

We're giving you 60 minutes to cook a
delicious dish.

The pantry and garden are open.

But remember, the potato must be the
centerpiece of your dish today.

The winner.

will receive bragging rights for a whole
12 months.

The loser will do the washing up.

All right, final three.

Any words of advice for our cooks today?

All the advice you gave to us this
season, try to remember that.

Channel all of it and put it on a plate
for us.

Will you do the honors? You're halfway
there.

Three, two, one.

The time starts now!

I need chicken stock.

I need butter.

I love it.

That thing is stepping the commission.

There's no running.

It's rolling.

I need sugar.

Sugar. Caster sugar.

You know, I feel like I've had my fair
share of harsh feedback.

Probably warranted by the dishes that
I've made, but... She hasn't picked up

the potato yet. Oh, spinach.

Spinach.

Spinach. Today's a chance for me to kind
of get a dig back at the judges.

Some of that.

Ooh.

At least just one little dig, you know
what I mean?

I think that'd be it.

Go, Poe. Go, Poe. Come on, Poe.

Lots of spinach.

I think a potato's a good one. It's a
neutral root vegetable.

I feel like John Kristoff could be at an
advantage here. I feel I've seen him

cook more with potatoes in my time.

Poe, she's a very versatile chef, but
wheat.

In Asian cooking, I feel I have
strength.

Wow. She's wasting no time.

What are you cooking, Poe?

I'm going to do a... I'm going to do a
redemption dish. I'm doing the dish that

I went out on. Oh, God! I did the 12!

It haunts me every day.

I'm kind of numb right now.

The dough was raw. My pasta dough was
raw. Only in the plating, but it was.

I can see where she was going, but I
think the only thing that got in the way

of Paul today is Paul. Yeah.

So it's a Sardinian dish.

And it's a semolina dough, and you stuff
it with potato and mint, quite unusual,

and a bit of pecorino.

So I'm doing my own little spin on it
and kind of making it a bit Frenchy.

Nice. Ooh.

Ooh la la.

Not just cooking for the win, cooking
for redemption.

I'm sorry.

Let's go crazy.

If you need any help taking anything,
you let me know. Oh, thank you. I'll

give you $50 if you vote for me.

The bribes have started.

Pressure's off. This is just a fun day.
It doesn't mean I'm not going to be

pestering them like they pester me
throughout my cook.

Great day, Steve.

A little faster, I think. Oh, my God, so
much alcohol.

Very fresh.

Looks like he's just having free drinks.

Yeah.

Is there any potatoes in there?

Come on, Jeff.

60 minutes goes quick.

All right, boys, so...

This is the point where we get together
and we have a little chat about what's

going on, what we're concerned about,
what we're excited about.

So, obviously, we have Jean-Christophe
versus Poe. Yes.

Heroing the humble potato.

Yes. What do you want to see?

From Jean-Christophe, I want to see some
real high-level French technique.

Mm-hmm.

What am I going to be doing? I want to
see some layering of flavors.

Yep. And I want to see bananas.

Okay, so all the things that he asked
you for all the time. Well, that's fair.

Exactly. That is completely fair.

Yeah. What do you think, Aaron?

I think the same. I'm a bit worried
about John Christoffer. I don't see any

potatoes on his bench right now.

I just see a lot of alcohol.

I think the beauty about food and what I
want to see today is I want to be

surprised. I want to try something I've
never had before.

Something unexpected.

Something unexpected.

Something unexpected with potatoes. We
say that all the time.

Who do you think is going to win this
challenge?

You know, Poe, she's going all out for
it. But then again, John Kristoff hasn't

won before.

He's got a lot more motivation as well.
So Andy won last year. Poe won the year

before. John Kristoff is the only judge
who hasn't won this challenge yet.

He's won Michelin stars, but not this
challenge. Exactly.

Shall we go see what they're cooking?

Yeah. Let's do it.

I know this looks very crumbly, guys,
but that's how this dough is.

Just in case you're thinking, what the
hell is that idiot doing?

Actually, maybe it is a bit... Okay, I
don't need glasses right now.

Hi, Poe. Hi.

This is the most chill I've ever seen
you. Really? In the last three years.

You call this chill? Yes. Maybe it's
because I've made this dish three times.

So this is double redemption. It is
double redemption.

What are you making?

I'm doing this dish called colorgione.
It's essentially a Sardinian potato

dumpling. But I'm changing the sauce.
I'm changing the sauce because I learnt

something in your veloute class.

Oh, yeah.

But, yeah, that's my dish. So, Poe,
you've got the Sardinian potato

dumplings and veloute. What's in your
veloute?

It's going to be Jerusalem artichoke.

I really want to do a really beautiful
crimp. I want to show you guys something

that you've never seen before.

So it's going to look rad.

Oh, my God.

Let's get out of here.

She's just kicked it up a gear. Go away
now. Bye. Thank you.

I cannot let Jonka stop beeping.

Cannot. You've got 45 minutes to go.

Oh, my God. I'm so stressed.

Come on, let's go.

Time's ticking.

Let's go, chef!

I'm good. I'm excited, actually, to be
given a tremendous ingredient, potato.

Oh, that's clever.

Yeah. Oh! Oh!

What?

He's doing the Vinnie style.

He's wrapping on the butter.

Have you seen that technique before?
Never. Never have I either.

So, I'm hoping to use the potato.

In four different ways.

Oh, here comes the alcohol.

There we go.

I think I want to win, yeah, because...
I want to win because I think it would

be a privilege to win something on
MasterChef, of course.

I've been here for three years now, so
why not?

But, you know, I'm against the legion
there.

So, yeah, it's a lot to do, yeah.

Now, who needs a bottle opener?

Can somebody open this for me? That
would be lovely.

Yeah, sure.

Thank you. I got you. I got you.

Wow.

Sophia, you look fantastic.

Look, I don't think that flattery is
going to help you today.

I'm putting my full faith in you as a
chef. What are you making us with

potatoes? So I'm thinking of several
dishes I used to do, which I used to

enjoy. So I'm going to take a bit of all
of them and put it in one dish, which I

don't know how it's going to look like.

So the first one, I'm going to be doing
some potato, which is going to be

layered around, and in the center, some
chicken mousse.

Then I'm going to do some little potato
crisps. Then I'm hoping to do some

potato first. Then I'm using to use the
water of the potatoes, the liquid, to

combine into my sauce.

So there's four elements.

Wow. That's a lot.

Yeah. That is a lot of elements.

I have no idea

what Jean-Christophe is trying to make.
I think it's potato four ways, but I...

I have no idea.

I just hope that when it's in front of
us, it's more obvious.

But he's not filling me with confidence.
I think the real question is if he's

even going to get a dish up today.

He's so relaxed for 45 minutes.

Oh, my God. No one look at my bench.

Looks good, Po.

A whole table day.

Judges, week in, week out, have been
putting up under immense pressure, and

today's the day where we put it back on
them and we get to have a bit of fun,

and I'm all here for it.

I'm very excited, but, oh, my God, it's
the same.

Every year, I'm like, I'm going to be so
polished this year, and it just never

is. I won't have time to do that.

I won't have time to do that. I won't
have time to do this.

Time's getting away from me. I've got 30
minutes left.

I've got my dough done. I've started my
velouté.

My filling's made. Yum.

I'm having mega flashbacks to my time in
the kitchen.

And as much as I love it, there is some
kind of, you know, real trauma.

Every day, no joke, every day, this dish
comes across

my mind. Flips across my mind and goes,
hello.

And I'm going to put it to rest finally.
I'm going to put it to bed.

You've got 30 minutes to go!

Here we go, that's the potatoes.

Yeah!

Potatoes. Finally got potatoes.

Oh! JC!

Did you just take a bite?

Yes.

John-Christoph has been a little bit of
a madman.

It's 30, John-Christoph!

No way.

Yeah!

He's having lots of chitter-chats. Do
you need anything, Paul?

No, I'm good, thank you.

But less chitter-chats, more cooking.

I'm excited to cook in front of them and
all of them. Honestly, I am, because

it's something you share, yeah?

But I'm a little bit behind.

Oh, oh, oh, Jane, see?

Oh!

What?

It will.

Chef. I can't believe this. Look at
that.

He's impressed himself. Yes, chef.

So the sauce is on, but it's going to
take at least 20 more minutes before I

use the juice of the potato, the full
potato, to thicken my sauce.

And I'm about to make chicken, a chicken
mousse.

All right, now.

Yeah, it's tight.

Of course it's very tight.

Poe, Jean-Pierre Thoff, you have 25
minutes to go.

Flower,

that's flower, that's flower.

Jeff, whereabouts are the potatoes?

The potatoes, the first plot which I was
on about is this one. Okay.

If I don't put it in the steamer in the
next minute, I'm done.

That's it.

How long does it take the steam to cook
through? It should take 20 minutes.

Okay.

So now I'm making a chicken mousse.

A lot to do still, so these are going to
have to go in the steamer. Yeah, they

should. All right.

Thank you, chef. Look at you.

You're nearly a chef already.

Jean-Christophe wanted several potato
elements on his dish.

What the hell am I doing?

But at the moment, I'm doubting whether
he can finish any of them. He's so far

behind. Chicken mousse, which hasn't
been finished yet. It needs 28 minutes

to cook. The potatoes in the oven are...
I can't see how he can get this done.

Let's see.

If any of you are feeling a little bit
traumatized, just get yourself a

position as judge so that you can come
back once a year and try and redeem

yourself. Wait for a reprimand
challenge.

It's coming.

Everything has to support the potato
because that's the hero.

And that's why I've chosen the Jerusalem
artichoke velouté.

It has a sort of subtle note of
nuttiness to it, like me.

Subtle note of nuttiness.

It tastes delicious.

I'm really happy with it.

Are you happy? Does everything taste
good? I'm happy.

Have you left yourself enough time to
make pretty little dumplings for us? I

feel like I have. I mean, I haven't
started them, which is a problem.

I know, I know.

You're going to give us a third time
lucky.

I know, I know, I know.

Oh, it's a rollercoaster in there.

Wow. It's a rollercoaster.

You're going to poet.

I'm going to poet. I'm going to poet.
Poet.

Let's go, Poe.

Oh. Oh, no.

Oh, my hand.

Oh.

These little fingies go.

Oh, we've got to see the crimping.

No one does it as fast as you. Oh, my
God.

Watching Poe work is just amazing.

Oh, look at that.

Thank you.

This is a masterclass in its own.

The crimping on her dumpling.

It's just perfect, and I don't even know
why I'm surprised. It's Poe.

Beautiful Poe. That is very cool. That
is very cool.

Imagine that. Her redemption would be
beating a Michelin star chef.

Jean-Christophe!

Where are you, asparagus?

Where is he?

Where is he?

The last one. The last one of the
season.

Jean-Christophe is really freaking us
all out.

Now he's back. He's back. Come back.
Come on, Jeff. Come on. Come on. Quick,

Jean-Christophe. Come on, David.

Come on, don't stop.

Where did the asparagus come from?

A minute ago, Jean-Christophe started
adding new ingredients to his dish.

What is he doing?

What am I doing?

It's a doubling of the plate!

Go, Pope!

Nice one!

Beautiful ball!

It's a ball.

He is here that everywhere there's
ingredients flying

Things are popping

off is he going to get on this plate?

The glory is 10, 9, 8, 7,

6, 5, 4, 3, 2, 1.

I can see you just smashed

it. I can feel it. I don't know. How are
you feeling?

I'm not sure if I've done enough to beat
John Christoph.

Good luck, yeah?

He is a Michelin star chef, so he knows
his stuff.

Only time will tell who's going to do
the dirty dishes, and there's a lot of

them.

I don't know about

you guys, but my blood pressure went up
about 20 points watching that cook.

Yes.

But now, we're going to let your dishes
decide who wins today.

The first dish we want to taste is
Jean-Christophe.

Jean-Christophe got his mousse steaming
late, so I don't know if it's going to

be cooked through.

Go, Sam!

Plus, he was literally throwing things
onto his plate at the last minute.

Good luck, Turnip! But it all comes down
to taste, so who knows?

Hello, everyone.

Hello.

Jean-Christophe, what have you made?

Right. It's two titles. Which one do you
want, French or English?

French. Autour du monde sur une pomme de
terre.

English.

Around the world flying with potatoes.

Okay.

Around the world flying with potatoes.

Right.

with a chicken mousse, some sliced
desiré potatoes, served with some

elements of asparagus, shiitake.

I was just about to explain my garnish,
long chives.

And on the side, a sauce.

A sauce is so important.

Shall we taste?

Is that what I do?

It's like watching myself on a mirror.

Jean-Christophe, it is clear from your
techniques and from the depth and the

layers in your sauce that you are a
classically trained French Michelin star

chef.

The mousse is beautiful and light.

Those potatoes are delicate, perfectly
formed.

But I think because you ran out of time
at the end, the visuals were covered up

by your long chives.

Chef, the mousse?

It was really nice and light, like Spare
said, and the beautiful layers of your

potatoes were really, really lovely.

I think these little crispy potatoes,
oh, really, really well done.

The sauce is amazing. It's silky, it's
layered. I was very impressed with the

way that you just threw in all the
alcohols without any measurement. You

just went off feel, and you knew how to
balance the sauce beautifully.

The way that you made the potatoes so
fine in that Daryl malt was beautiful

when it came to the table.

So I'm just going to keep it simple.

For me, it's about that sauce. And the
sauce is amazing.

It is perfect.

I love the sauce. I could drink it out
of a jug.

Thank you for your lovely comments.

Thank you. Thank you.

The next dish we'd like

to try is toast.

Po's dumplings look so beautiful and so
refined.

I'm really team Po today. I really want
to see her get this dish redemption.

Oh, my God, this is legitimately scary.

So, Po, what have you made for us today?

I have made a riff on a Sardinian dish
called colorgione.

And it's a potato dumpling, essentially,
stuffed with potato, a bit of pecorino

and mint.

This is the third time you've cooked
this dish in the competition.

It is.

How do you think this one went?

I think I've actually done okay.

You think you've done okay?

Yeah, yeah.

All right, shall we dig in?

Po. Yes, Aaron.

I love this.

Aaron, eating post.

Can you tell?

Everything from the crimping to the
layering of the flavors to the balance.

I thought I'd missed an aspect of
texture, but with the chewiness of the

wrapper, it was beautiful.

So, very well done. Oh, thank you.

The amount of mint that you put into
your potato filling is just so spot on.

It just adds this little bit of zing,
bit of freshness, but you still get that

lovely texture of the potato in there.

I loved the filling of your dumplings.
The potato filling was really good. The

chew of your dumpling is also really,
really lovely.

And the crimping is perfect, as you
always do.

Thank you. It's a really, really good
dish.

Thank you.

It's actually very nostalgic.

the potato and mint filling in a
dumpling is like what we make at home

with our mint raviolis.

I love this, Poe.

You're an artist, Poe. You're an artist.

Third time lucky!

That was definitely a battle for the
ages, but there can only be one winner.

The winner of today's face-off is...

Poe!

Thank you.

Never gets old, this feeling.

Thank you.

And don't worry, Jean-Christophe, the
boys have something for you too.

That's a good kiss, by the way.

That's a good kiss.

Well done.

Okay,

fun's over.

In round two, you three are going to
need these.

Go, lad.

Back in my apron, and I feel at home
again. This is the way I'm meant to be,

and I'm excited to cook.

This round is a team challenge.

Yes.

Your task is to cook a final feast.

Both teams have 75 minutes.

You're obviously professional, so it
shouldn't be a problem, right?

I want to see two mains.

At least three sides.

And something sweet from each team. Oh.

Oh, my God. This is pretty difficult.

And while I'm confident I could devour
each feast by myself, I would love some

company down here.

Come on down.

Josh.

Oh, my gosh. I am.

The new judge, Megan Markle, dot McHugh.

And maybe somebody suave.

Just kidding, Luke, come on down.

This is honestly a dream come true.
Like, I was just praying that by some

miracle she would call out my name.

Come on down, Luke.

You okay?

I wouldn't quite say Andy's job is in
jeopardy, but I will say he might just

want to think twice about the next time
he has a baby.

Luke, Dot, any words of advice for our
cooks today?

We want to see something amazing today.
We want flavour, we want textures, and

we've come hungry.

Yeah, more is more.

Are you ready to get going?

Yeah! Come on!

Time's up!

It is Poe and Jean-Christophe versus our
top three.

Come on, guys!

Can't lie, I really want the boys to
win.

It's time.

I want to do today. Is that okay?

Yeah, of course you can. Do whatever you
want.

Tell me first what you want to do, and
then I can adjust.

No, I think the other way around,
because, like, I can adjust to French.

So I was thinking of doing il flutant,
because it's really fast.

Yeah? Okay. I love il flutant. Okay.
Perfect.

So I was hoping to do something with red
peppers for some reason.

Nice and red, very fresh.

Like a brandy. Like a brandy. Oh, yeah.
Yeah, that's what I meant.

They look so excited.

So we're going French.

I'm really interested to see what
happens here. Me too, but I think these

three are going to work so well as a
team.

They know each other's flavours.

They know how to work together.

Yeah. What am I getting again? Steak,
potatoes, eggs.

It'd be pretty cool to be the first ones
to beat the judges and actually have

those bragging rights. I'm so ready.
Bring it. Let's go.

The concept for our final feast is boys'
barbecue.

We're going to hit hard with the
proteins. We've got a big piece of

tomahawk steak. We've got these
beautiful prawns as well that will

butterfly. And have all these
accompanying sides that will play well

with all the different flavours.

Do you know what you're doing or are you
just shopping? What's the plan?

I'm on meat.

Seafood. I'm going to be on dessert
today.

So we're all trying to place our
strengths. We've been cooking with each

other for six months now.

Almost. Telepathic, in a sense.

We get to all band together and cook.
You know, for a common goal, bragging

rights today.

I want to see some atu.

The judges have not left.

They're good.

Do you want to do, I think, do potato...
Ratatouille.

Are you talking about potato?

I think, well, as a French thing. What
do you think?

Yep. And then I'll do a couple of that
one. Do you trust me? Okay. What do you

mean, not trust you? Yeah, okay, all
right. I've been with you for three

years.

How's the team dynamic?

Poe and Drunkard's off. That is. He's
just come second place, but he's the

Michelin star head chef.

Yeah, but Poe moves to the beat of our
own drum.

So this is...

Teamwork's going to be interesting.

Definitely orange and fennel, classic
French.

Yeah, it's definitely Frenchy.

Okay.

I'm not quite sure what John is doing,
but there's chicken and there's a fish

dish.

And he's also doing a potato
dauphinoise.

And then I'm also going to do a dessert,
which I'm going to do an infotainment.

I'm just staying out of the hurricane's
way and letting him do his thing.

Sorry, best face ever.

Hi, guys. I'm going to be on dessert and
sauce today, all right? All right, yeah.

We're working really well. I'm really
happy with the flavours.

I'm really happy with what we've got
going on here.

Our barbecue feast is looking great.

Vinny's chilling it on the steak.

Aaron's prawns look amazing.

How many boys do you want?

Six. And I'm on dessert.

Wow. Hello, final three.

Hello. Hello, boys. How are we going?

That was great.

Who's the lead singer in the band?

Me. All right. Okay, here it is.

Well, today I'm in charge of dessert.

So I'm making a chiffon with plants and
strawberries and figs and masticas.

So did you say you're making a chiffon
against hope?

That's a great point.

Yeah, but if I can knock it out of the
park, it'll be pretty cool. We'll see.

You're going to have to nail it. And if
you do, I'm excited to see what happens.

If you don't, there could be a bit of
strife.

Good luck.

Thank you. Nailed it.

I don't like how comfortable Luke looked
at the moment.

What is that smell?

There's too much power for a young man
like that, and I think he's going to

abuse it just a little bit.

They're facing each other, but there
hasn't been any banter.

I want to win. I want to have fun. We
are MAPS fit and we have numbers on our

side. I think we're in with a good
chance today.

This little family is looking forward to
a feast. You've got 45 minutes to go.

Come on out. 45 minutes to go. 45

minutes to go.

It's like from the pub, we're watching
lots of little busy ants just doing a

heck of a lot of stuff at once.

The boys are doing Sunday barbecue
vibes.

All right, Aaron, do you reckon you
could watch that while I go top the

pantry for some sides?

Like really vibing the barbecue with all
the smoke.

I don't know where, but something
smells.

It's mine. When I look over at Poe and
Jean-Christophe, I've seen like these

thick floating islands that Poe's done.

And then...

I cannot quite figure out what
Jean-Christophe is doing, though,

because he's got, like, toasted
couscous, some chicken, lots of

vegetables. They look fantastic. Hi.

So you're on dessert?

Yeah, I'm on dessert. So I'm doing il
sautant.

I stick mandarin into the custard. But I
have to do two other sides. So I'm going

to do anchovies over radish and parsley.

Beautiful. Super bright.

So lots of brightness. Sorry, I just
have to quickly... Got it, Jean

-Christophe. Okay, Jean-Christophe. How
are you, Sophia? We're so good. We've

just had a little update from Poe on
what she's doing. Okay. So that must

mean you're in charge of mains.

Yes, I am. What are you cooking? So I'm
going to be doing a chicken dish, which

is the drumstick.

I've got some sweet potatoes,

you know in a microwave just for my fish
dish Chopped on and then I do with my

desert.

Hold on. You're doing you're both doing
a dessert.

Ah

Okay, that's good. I'll have to do it.

That's great.

Do you know John Christophe is also
doing a dessert? I have no control over

the men.

Are you guys talking?

We don't need to because she knows what
she's doing. I know what I'm doing. And

we love each other so much.

The dynamic between Paul and John
Christophe is really interesting.

They are so solo workers. You know, they
teach us to communicate and who's the

team leader.

It's not much talking, is it?

No talking. I don't think there's no
talking. Has to be a team leader.

And here they are. No team leader. No
communication.

They're breaking all the rules.

The jumper sucker's doing a dessert as
well because he wants to.

What was I doing, though?

What was I doing? It was around the
25-minute mark in the last cook. Where

it all fell. Where, like, Cyclone
Jean-Christophe hit, and it was a bomb

sight.

And I think we're getting close.

Oh!

I can't believe it.

This is the battle of the century.

The judges versus the contestants.

Poe and Jean-Christophe seem to be
working completely solo, but together

they have... So much experience and a
few Michelin stars on their side.

This is going to finish slowly.

Here we are. Now I can flambe.

The boys are working together so well.
Everything is going really smoothly and

their barbecue feast looks unreal.

What do you think about this? It looks
beautiful.

The competition is well and truly on.

We've got some flames from JC.

Hey, they're burning the dish. They're
burning it. They're burning it.

Shut up!

You got this, J.C.

The gantry vibes are very loud.

Oh, Poe!

They're loving it!

And I'm hearing a lot of Go Poe and Go
Jean-Christophe, and that's just not on,

you know? They're on our theme just
because you got eliminated. That's not

my fault.

You know what? As long as we have some
fun, and I reckon we're going to put up

some really tasty dishes, I reckon we
might be all right. We are working

awesome as a team today.

Our barbecue feast is coming along
beautifully.

Potato gratin. We've got Aaron on the
grilled zucchini side.

Petro's making his cake.

And I'm on the potato gratin.

Luke, do you see the care I'm taking
with every layer?

I just want you to know that
Jean-Christophe is also doing a gratin.

Of course he is.

Yeah, I think that's very, very well
done.

I definitely am a little bit concerned.
You know, I'm making a French dish

against a Frenchman.

This is so important.

Not having too much liquid.

I haven't made potato gratin before.

I know what it's supposed to be like,
but I haven't actually made it.

But you know what? I reckon I got it.
It'll be fine.

It'll be fine.

I don't even have to think of this
anymore.

We're not really a team.

We're more like two chefs working in two
different restaurants and hoping that

our dishes and menus match.

No, I think it's going to be okay,
actually.

I need some fish and some pet feral.

But I think John Christopher Saturday
was going to do a dessert, but I

convinced him not to.

I'm going to get my stuff done on time,
but I'm a bit worried about him.

I'm just trying to get my two-size, my
desserts pretty much done.

And then I'm also onto my radish with
anchovies and chard fennel with ouzo

reduction.

Jean-Christophe, how are you?

So far so good.

I'm happy with the dishes that we came
to this side together.

And I think we've got a big chance
anyway. We have no choice.

We are not going to embarrass ourselves
together.

Contestants and judges, everything's
riding on this cook!

You've got 15 minutes to go!

What am I doing?

You've gone red, so it's a good one.
That's how you know. One.

My steaks are looking spectacular.

They're presented beautifully.

Looks beautiful, Vinny.

Aaron's prawns are looking so delicious.

Aaron, how are you going?

So far, so good.

Our sides are looking really, really
good. I've got some charred zucchini

with a lemon and tarragon dressing and
some endive and fig salad.

All right, we're pretty good, yeah?

Yep. Petro's cake's in the oven and it's
time to check on my potato gratin.

Hey, Aaron. Yeah, hear me. I think
there's too much liquid in this.

Cooked, but it's wet as.

Pour it out.

How?

Like... I check on my potato gratin and
it is so wet.

It's like a soup. It's like a potato
soup.

So I decided that maybe I'll try and
push a bit of weight on the potatoes to

get a little bit of that excess moisture
out.

And maybe I just need to get them in the
oven at full temp.

I'm just hoping that that liquid
evaporates and dries up, but if we

don't, then we're definitely not in with
a chance.

Let's chat about plating, yeah?

Yeah.

Yum.

Woo, come on, guys. Come on. It looks
and smells incredible.

Okay, ignore me. Just please, take
everything from the oven.

Yeah. There we are. So first one. Oh,
amazing.

Okay, okay. Yeah, cut it for the
amazing.

Look at that.

The gratin du football.

Now that's a gratin. That's how you want
your gratin to look. That is a gratin.

Vinny, come have a look at that gratin.

So far, so good. We got everything we
need.

That is one dish, two dishes. You got
the chicken, which is very, very hot.

Yep. Ratatouille, done. Now the fish
dish, which is basically some hard

-cooked fish mixed with sweet potatoes.

and stuffed into a red pepper baking
oven with some mozzarella.

Please, please, please... Bon appétit.

Huh?

Oh, my God.

Ho and Jean-Christophe have pulled this
out of the bag. Their French feast is

looking unreal.

Here, just don't... Give that to the
board.

Finish with some oil, please.

With what? Some oil.

Just a bit of oil. Yeah, yeah, yeah. I
got it, I got it. OK.

Come on, come on, come on!

Pedro, what about this cake?

Yeah, trying to get the cake out.

I'm running out of time. This cake has
taken a lot longer than expected. It's

been so big.

I made the cake a little too big, which
is why it took longer to cook, longer to

cool.

I want three even layers of cake, so I
need to slice it evenly, remove the

layers, and then start my piping.

Whoa.

But my cake is still warm. The boys
could be in trouble.

Which means that this cake will just
collapse.

Oh, my God. Oh, my God.

We might not get a cake up here.

What is he doing?

Oh, he's taking the cup off.

What?

We just need to talk.

I just need to remove them.

Oh, he's going to decorate the whole
thing in two minutes.

Careful, Petro.

At the moment, I'm focusing solely on my
cake. That is my objective. This is my

dish, and I do not want to not put up a
cake.

Petro, is it still hot?

Yeah.

There's no more time to cool down this
cake, so...

I'm cutting it. There's steam coming out
of it. But I have to ice it. I've got no

choice. Oh, my God.

This is so hard to watch.

So I've got a masita chancili cream.

And then I'll be putting my macerated
strawberries on top of that. And I'll

finish off with chancili cream all over.

Oh, he's doing it.

Can we wait?

Don't worry. Let's go forward. We have
the time to do that. Oh, my God.

Oh, my God.

Get on the plate. Oh, my God, they've
got to move it.

Time is up in two, five, six,

seven, six, five, four, three, two, one.

That's enough.

Woo!

That's a very nice bonding.

We feel so close.

This has changed our relationship after
making that cake at the end together.

For three home cooks, I think we did a
pretty bangin' good job, I reckon.

In terms of flavour and what we've done,
I think we're definitely in for the

chance.

It's amazing what you can do with no
communication.

I mean, we could be quantity over
quality, but I'm feeling very confident.

I think we've got some solid flavors and
I think we've balanced each other's

flavors well.

I think we're going to win.

The first final feast we would like to
try is by the judges.

Oh my goodness.

Wow.

Ho, Jean-Christophe, can you please talk
us through your final feast?

Lots here.

Jean-Christophe, do you want to start?

Oh, no, you start with the main. Oh, no,
it's still going. Okay.

So, I made crispy, spicy chicken
gigolette,

an oven-dry ratatouille, a gratin
dauphinois,

and... A brown dad of red peppers.

I did a chard fennel with an orange and
ouzo agrodolce.

Radishes and parsley with a lemon
anchovy dressing.

And il sotans, or floating islands.

Are you going to eat all that by
yourself?

The answer Vinnie is yes

When

I eat these

dishes it is so clear to me that you are
speaking the same language

I think you've understood each other on
such a deep level with these dishes.

It's all pretty Frenchy, but I think,
Poe, you have been really considered

in knowing what Jean-Christophe is
cooking and very deliberately made

beautiful support acts.

This is the full package as far as I'm
concerned. I love it.

A bit awkward to say because I think I
kind of have to disagree with you when

you say that you really like it. Go for
it.

Because I flip them a little bit.

The chicken, the

couscous on that is genius.

The gratin is delicious.

This little bad boy is pretty good.

And I honestly reckon the other
highlight is Poe's radish salad. Just

the play of the anchovy and the parsley
is, yeah, genius.

I'm delighted to see that. Thank you.

Well, I feel like I've just walked into
a little farm restaurant.

And the tastes are out of this world.

This ratatouille, it's just every
vegetable is singing.

This gratin is beautiful. I don't think
I've ever had better in my life. There's

layers of flavour in there that you
can't believe you get in 75 minutes.

It's delicious. I can't wait to get into
dessert.

Po, I want to pour this cream all over
my body.

It is so delicious. It's like

incredibly gentle and floral and kind of

feminine. It's just like this whisper of
the most beautiful fairy-like flavors.

Jesus, Liz.

We've got another one of these to go.

This cream thing, that needs to be in
the shelves, whether it's body lotion or

a dessert topping.

That needs to be in the shelves ASAP. It
is unbelievable.

Thank you. And someone who grew up as a
huge fan of yours, and I'll tell you

almost the reason why I fell in love
with cooking.

I just want to say thank you for
everything you've given me in this

kitchen and all the inspiration you've
given me. Oh, look.

Ta-da.

Yeah.

The next feast we'd like to try is from
the boy band.

Come on down.

That was probably one of the most fun
cooks I've had in this kitchen today.

Everything that we put up is looking and
smelling really, really delicious.

Oh, my goodness. That's a lot of steak.

I think it is a little bit of a
possibility that we could beat the

judges today.

What did you make, boys?

So today we've made some herb and butter
butterfly prawns on the hibachi.

We've got some zucchini with a tarragon,
lemon and olive oil dressing.

Salad is some endive and figs with an
orange and balsamic dressing.

And then I've done some ribeye steak on
the hibachi with a red wine jus and some

potato gratin.

And... I have made a olive oil and
mustardic chiffon cake.

Shall we see if it tastes as good as it
looks? Let's give it a go.

I've got to start with steak because
it's amazing.

Look at that.

That's what you want.

I love the sauce that you put with the
prawn. It's got lots of herbs in it,

lots of brightness, lots of lift.

Let's talk about the gratin.

Lots of work in the layers.

Beautiful herbs, perfectly seasoned, a
little bit wet.

You boys took a few risks today.

You've decided to cook a French jus
against a Frenchman in Jean-Christophe.

And I honestly reckon I might have to
exchange this fork and this knife for a

packet of nails and a hammer because
that jus belongs in the Louvre.

It's unbelievable.

In the Louvre?

I don't completely get it. Hold on.

It needs to be hung in the Louvre. I
thought you were breaking in.

Wow, this is a spread.

Very modern Australian, loving the
vibes.

The prawns love the flavour you've got
in there. Beautiful contrast with the

orange shells and that lovely bright
sauce.

Great job, guys. Let's get into dessert.

Let's. Yeah.

Guys, what's in the chiffon cake?

I actually got the recipe from an
Australian food icon.

No.

And I'm looking at her.

And you've chosen to cook a chiffon
against Paul with her recipe.

So I'm excited to taste it.

Oh, he's nailed it.

The crumb on that chiffon, it is so
light and fluffy, super airy. It

dissolves in your mouth.

No notes on that one.

Can you please give me another slice? I
think Poe's got to taste this.

Like, it is a perfect cake.

Everything down to the flavour, the
technique, the texture, and the company

I'm eating it with is just perfect.

This cake is exceptional.

You know, it's that perfect light finish
with all these beautiful flavours, and I

think it's a lovely end to your finals
feast. So thank you, boys.

Thank you, girl. What do you think, Poe?

Oh, Poe, you did it!

I mean, it's all right, it's all right.

Well done, boys. You should be very
proud of yourselves. You make an awesome

team.

Let

me

just start off by saying I have had the
best day.

Same here.

Round two was the classic contestants v
judges.

Both of your feasts were exceptional.

But when it comes to execution, one
feast was flawless.

And that was... The judges' feast!

The next

time we see you all will be the
semi-final.

You'll need to prepare a two-course
dining experience, serving a main

followed by dessert.

So you three, go home and think up a
menu that will amaze.

Get a good night's sleep and we'll see
you very soon. Well done.

Tomorrow night, it's the moment they've
been waiting for.

I feel like I earned not just the
jacket, but the place in the top three.

This is the one.

This is the challenge that I've dreamt
of and I can't believe that I'm going to

be a part of it.

A service challenge that could rewrite
their history.

There's no turning back now.

This is exactly what I want and where I
want to be.

Come on, come on.

Your menu needs to show us how far
you've come as a cook.

This is it. It's the semi-final.

There are only two spots in the grand
finale.

Rue, you deserve one of them.