All language subtitles for Masterchef.Australia.S14E20.The.Overnight.Dish.Elimination

ANNOUNCER: Previously
on MasterChef Australia -

No!
(LAUGHTER, APPLAUSE)

Yes!
(CHEERING AND APPLAUSE)

Gareth Whitton's picture-perfect
pecan tart...

TOMMY: It looks like
it could be in a museum.

..was the end of the journey
for Christina.

CHRISTINA: Even though
there were some low moments,

the highs were just incredible.

Then...
Service, please!

..the fans flourished

in Clare Smyth's
fine-dining service challenge...

One, two, three! Fans!

..winning their first chance
to cook for immunity.

That was a masterclass
in elegant restraint.

And Ali topped them all,
securing her safety.

(CHEERING AND APPLAUSE)

Tonight, it's
a two-round elimination...

JULIE: It's gonna be gut-wrenching
for whoever is leaving.

..and a MasterChef first.

# 'Cause you're hot,
then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You
# You don't really want to stay, no

# You
# But you don't really wanna go-o

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

Let's go.

Ready?
Yeah. Let's do it.

Let's smash it.
Yeah.

Elimination.

Game face. We got this, eh, Jules?
Yeah, we do.

Eliminations never get easier.

Every time you turn up
into this kitchen

and there is a chance that this is
the last time you're gonna cook,

it adds a layer of stress
that you just don't feel

when you're standing
at your stove at home.

MELISSA: Come on down.

Good morning, everyone.
ALL: Good morning.

This is an elimination
like no other.

Today is a long-distance race,

and unfortunately, one of you
won't make it to the finish line.

Tommy is isolating at home
and can't be with us,

which means that he'll miss out
on today's elimination.

Of course, when he returns, he will
need to cook in the next elimination

to secure his place
back in the competition.

With Ali safe and sound
on the gantry,

there are eight fans cooking today,

which leaves us with
nine favourites.

So to make it even,

one of the favourites will need
to sit out of round one.

Would you like to decide
who that will be?

ALDO: This again?
Oh, here we go again!

ALVIN: Ohh!

Alright. Alvin sat out...

And Billie volunteered
as well, yeah.

I'm happy to sit out.
I'll leave it to you.

Trust us?
I trust you.

All my heart is with you.

Aw!
Good on you, man.

Aldo, I'm guessing
that's you sitting out?

I am.
Yep?

(APPLAUSE)
Oh, I did want to cook today!

So, Aldo, you'll be sitting out
of round one.

No chance to save your team,

but if your team is safe,
then so are you.

Oh, I think you would have loved
round one, mate.

Ohhh!
Can I change my mind?

Guys, today...is all about time.

There are two rounds
in today's challenge.

In round one,

you will have just...

..10 minutes...

..to cook your very best dish.

I need time to build flavour.

(LAUGHTER)

10 minutes is not a long time.

You heard me right.
10 minutes. That is it.

It might seem quick, but you can
achieve a lot in 10 minutes,

even in this kitchen.

So, although you've only got
10 minutes,

you can cook us anything you want.

The best 10-minute dish,

they will save their entire team
from round two.

Could be any one of you.

You don't have much time
to waste, guys,

so you'd better get in that pantry...

..now.
(EXCITED LAUGHTER)

Oh, God!

Oh, my God, oh, my God!
Oh, my God!

A 10-minute challenge means
no faffing around whatsoever.

No overthinking it.

A whole garlic. Ginger.

Where's chocolate live?

What else would you be
thinking about right now?

I would be picking up
a packet of pre-made pasta.

Or a cacio e pepe, a carbonara.
Yeah.

You need to be thinking
maximum flavour, minimum time,

and there's loads of options.

Where the hell is the coconut cream?

And if I'm going proteins,

I'm going, like, pipis or mussels
or squid or something...

No scallops?

..that cooks literally in a minute.

Or not at all.
Or not at all.

Or not at all. A crudo, a carpaccio
or something like that.

Cram a lot of flavour in
and get it done quick smart.

STEPH: Has anyone seen mangoes?

On the other side of this, I think.
Thanks.

I know that my dish today
is going to be simple.

This is nuts! (LAUGHS)

But I am hoping that
this dish will save the team.

Go, Steph!

I'm just doing a mango flower,

and then I'm gonna do
a coconut mousse

with some passionfruit
and toasted coconut.

I'm going to slice a fresh mango

and then arrange it so that
it looks like a rose or a flower.

Are you OK?
Yeah, yeah.

Not much can be achieved
in 10 minutes,

so the first thing I work on
is cutting that mango.

I don't want to be cutting mango
with shaky hands

when it's a two-minute countdown.

I just need to be really careful
with the knife,

because the last thing I need is
to cut myself in a short cook.

MICHAEL: Go, Steph. You got this.

JULIE: I don't have much time...

Wrong side, Julie!

..and I need to create
a lot of flavour...

Arggh! Sorry, Alvin!

..because I really want to be
up the top

watching the other team
cook for their lives.

I'm gonna do a...a Thai-style salad

with lots and lots of fresh herbs,
a beautiful dressing

and some chicken.

I need to start chopping carrots
and cucumbers and chillies,

garlic, you know, put a bit
of Kaffir lime into my sauce.

Pfft!

Because I only have 10 minutes,

I don't have time for my brain to go
in a million different directions.

Peeler. Peeler, peeler,
peeler, peeler.

You really have to know what you can
manage in that shorter time.

Oh, boy.

Melanie. Hello.
Hi.

What's the dish?

It's basically tofu, fried egg
and yummy sauce.

Great. Fantastic. Why this dish?

Um, when you're coeliac,

a lot of the, like, immediate,
like, really quick food options

become, like, not a thing anymore.

Quick carbs. Can't do them.
Two-minute noodles, all that stuff
is not possible.

So, like, this is something
that I'll make,

like, if I've had a long day,
can't be bothered cooking.

Yep. Eggs always elevate a dish.
Tofu for substance and texture.

And as long as the sauce is the
thing, it sounds like a great dish.

Thanks, Mel.
Good luck.

I'm just gonna amp up
the yummy sauce.

I'm gonna pack it full of
aromats and flavourful stuff.

I've got ginger and garlic,

shallot, spring onion,
some coriander stem...

Put that there for a sec.

..some sugar, some salt,
white pepper.

Everything is going
into this little bowl.

And I'm just gonna hopefully balance
it nicely and make it taste good.

Just behind you, man, on your right.

I'm feeling really stressed
and panicky...

Where are the eggs? Here they are.

Because someone's going home.

This dish has to save me
from round two.

ALDO: Love you all, guys. Come on.

Thanks, Aldo.

SARAH: I am making bhel puri.
So, it's an Indian street food.

Puffed rice,
a couple of chutneys in there.

A bit of freshness, a bit of spice.

I have eaten this so many times
and it's loaded with flavour.

All the flavour comes from
these two different chutneys.

Where's the mint?

You get that tanginess
from the tamarind,

the sweetness from the date,
freshness from the mint.

There's a bit of citrus in there.

That's where the mint went!

If I can get those chutneys done
as quickly as possible,

the rest is mixing all this together
with the puffed rice.

Oh! Arggh!

Elimination day isn't the time
to be taking risks.

My heart's beating
so fast right now.

I need to really move quickly.

Is there any corn cans?

Corn cans. Canned corn.

Corn in any form.

Sashi.
Yes.

Pipis. Good choice.
What are you gonna do with them?

I'm doing, like,
an oyster sauce pipi

with lemongrass, Kaffir lime, chilli
and a bit of Vietnamese mint.

Nice. 10 minutes?!

Can you bring the flavour
in 10 minutes?

Course he can!
I'll answer it for you!

Good luck!
(LAUGHS)

Come on!

Come on.

Alvin, Keyma! Come on!

I need the corn... (SIGHS)

What do you need?
Where is it? Corn cans.

Quick, quick. No, seriously.
Corn cans.

Time is of the essence.

Beautiful.

I could sit on the couch
in 10 minutes and watch some TV,

I could brush my teeth
in 10 minutes,

maybe make a cup of tea.

Definitely not make a meal
in 10 minutes, though.

Matt. What's the dish?

Uh, chocolate sponge fondant,
rum cream.

It's a microwave sponge,
chocolate centre, gooey.

A microwave fondant?
Microwave fondant.

Confident you can do it?
Yes, definitely.

Too easy. Great.
Thanks, Mel.

Come on, guys!
Only five minutes to go! Come on!

Oh, God!

Still got to bloody plate, don't I?

I've got five minutes left. Arggh!

The energy in the MasterChef kitchen
is chaotic.

(PANTS)

There's people being frantic.
You can hear things dropping.

You go.
(BOWLS CLATTER)

Oh, sorry.

Things spilling.
Oof!

Because everyone wants
to not be in the next round.

Hey, Steph.
Hi.

What's the dish?

Coconut mascarpone mousse with
a mango flower and some lime zest.

OK, at the rate you're going,
that's...that's...

..it's worrying me that you...
It's fine.

Yeah? You're going to be fine?
I've got it.

You're confident that
this dish is a quick...

It's a quick dish.
And amazing?

Yeah.
Yep?

I just need to be careful.

I don't want to rush the knife
cutting in the last minute.

So I just need to be
careful with this,

and the rest will whip up
really quick.

OK. Well...just get it done.

Yep. I will.
OK?

I know that Mel is
a little bit worried,

but with adrenaline,

I will be whisking the coconut
and mascarpone pretty fast

so that I don't fall behind.

I'm working on the yummy sauce
for the tofu.

I'm tasting all the aromats
that are in there.

It just needs
a little bit more acidity.

Bit more vinegar.

This dish, you need
tartness and sweetness

to all kind of work
in this perfect balance.

Come on! Heat up, already!

And that's what's tricky.

I can just feel the nervous energy
from everybody on my team.

We so don't want to be
in that elimination.

Oh, look at my bench!

Time is going really quickly and
the chicken's still sitting there.

I haven't got it in the pan yet.

Julie!
Hey!

Less than five minutes to go and
there's a raw chicken on your bench!

Yeah, I know, I know.
What are you doing?

I'm doing a Thai noodle salad.

Yep.
Nice.

What's happening with...
With chicken or without chicken?

I'm just gonna pop some chicken
in the pan.

OK.

Hang on. "I'm just gonna pop
some chicken in the pan"?

Well, you... Oh! (LAUGHS)

You like putting us under pressure,
so here I am.

Thai noodle chicken salad.

Yeah.
I'm all about it. Bring it.

Can you bring it?
I can bring it.

Yeah, Jules! Bring it!
You've only got four minutes.

(LAUGHS) The chicken's
still sitting there!

(LAUGHS) Oh, my God!

JULIE: I don't know about this.
Oh, boy.

There's only a few minutes left
in this crazy 10-minute cook...

(SHRIEKS) Jesus!

..and I'm praying
to the chicken gods

that I get the chicken
butchered and cooked in time.

ALDO: Come on, Blue!

Anyone get butter?

HARRY: Oh, yeah, I got some.

Can I steal a little bit?
Yep.

I'm doing corn on the cob.

Really yummy, full of flavour.

I've got some Tabasco.
I've got a habanero in there.

Chilli, smoked paprika.

Butter.

Matt, I need it back!

I trust you and love you all, guys.
Come on.

MICHAEL: Love you, Aldo.

I am making a crispy
King George whiting,

yuzu soy butter and onion rings.

I think.

(LAUGHS)

ALVIN: Hey, do you need
all your lemon, Billie?

BILLIE: No. You want some?
Yes.

Just a squeeze is fine. Thank you!

I'm doing clams in white wine sauce.

Lovely. I think I can get it done.
I bloody hope I can.

Um, but...see how we go.

Hot!

MINOLI: Come on,
come on, come on. Whoo!

JOCK: Minoli.

Hey, guys.
10-minute cook. What are you doing?

I'm making Sri Lankan
chilli potatoes.

ANDY: You know
what I love about this?

You're frantic in a 75-minute cook,
let alone a 10-minute cook!

Oh, this is wild.

Is the potato gonna cook in time?
Yep.

Alright, I'm not gonna
hold you up any longer.

No worries.
Good luck!

I don't actually know if I've got
enough time to do it all,

but I actually don't have time to
think about not having enough time.

Where's the salt? Where's the salt?
Where's the salt?

Arggh!

Sarah.
Yes.

Are you taking us to India?
I am.

What is it? Street food?
It's bhel puri.

So, it's like a puffed rice,

tamarind chutney,
a coriander chutney

all tossed together.

Can you make it happen...
I know!

Yes. (LAUGHS)
Yep. Mm-hm.

I normally have the chutneys
pre-made and in the fridge.

Making two different chutneys,
it's a lot to do in 10 minutes.

And just like that,
you've only got three minutes to go!

Three minutes!
(CHEERING AND APPLAUSE)

Come on!

SASHI: Far out!
Three minutes to go!

Come on, come on, come on,
come on, come on, come on.

ALVIN: This...is crazy!

Are we having fun yet?

Pipis will take, what,
how many minutes roughly? Pipi?

MICHAEL: Oh, just till they open up.
They won't take long. Yep.

If you get that perfect dish
that they're looking for,

your whole team is safe
from round two elimination.

My balance of flavour
needs to be spot on.

Yum!

Let's go! Let's move, guys!

ALI: Come on, get that sauce.
Yummy, yummy, yummy!

I'm making truffle fried egg
and a yummy sauce.

The way time flies in this kitchen
is just crazy.

I'm a little bit nervous
because I'm still working on

balancing flavours
for my yummy sauce.

That'll do.

You get the crunchy sesame seeds

and a little bit of a hum
from the chilli.

It's just quite flavourful.

But I don't know whether
it'll have enough acidity.

Can I have some of your coriander?
DANIEL: Yeah, go for it.

Yeah, I'll come get it.

Arggh! Overcooked it.

The microwave was way too hot.
Oh, no!

Too bloody powerful!

ALDO: Come on, go!

MELISSA: One and a half minutes!
SARAH: What?!

The time has just flown.

I have finished my chutneys
and got my puffed rice,

but I haven't had enough time
to really balance it.

Come on! You've got one minute!

One minute? What the hell?!
Go!

I want to win today, because I don't
want to be in the elimination.

ALI: Go, Steph!

STEPH: My mousse is done,

I'm toasting shredded coconut,

but I am rushing the placement
of my mango slices.

My hands are shaking.

Oh, no.

I wish I had another minute or so.

30 seconds!
What?!

JOCK: We weren't joking!
Your 10 minutes is nearly finished!

Ten!
JUDGES: Nine!

Eight! Seven!
(JULIE YELPS)

Six! Five!

Four! Three!

ALDO: Come on! Come on!
Two! One!

That's it!
Step back!

(MELANIE LAUGHS)
Holy shit! (LAUGHS)

ALDO: You done?
Yes.

Oh, my God.
That went so quickly.

(LAUGHS) 10 minutes is not very long!

There's vegies, there's noodles,
there's dressing,

there's sesame-crusted chicken.

(SIGHS)

I just hope they stir it all together
and close their eyes,

because it doesn't look very good!
(LAUGHS)

Well done, Sash.

It was a fast and furious
10-minute cook

where only the most fantastic dish

will save its team and its maker
from round two.

Let's see how you went.

The first dish we'd like to try
belongs to Sarah.

ANDY: Yep!
(CHEERING AND APPLAUSE)

SARAH: I'm really happy
with my dish.

Go, Sarah!

I'm excited for the judges to try.

Bring home the bacon, girlfriend!

Ooh.
(CHUCKLES)

Tell us about your dish.

It's Mumbai street food - bhel puri,

made from puffed rice,
a couple of chutneys

and a few other things
through there.

Often you get it just in a piece of
newspaper or something like that.

Yeah, you just eat it on the street.

We love a snack.
(LAUGHS)

What was important for you
to get right about this dish today?

It's just flavour.

It's meant to have
a bit of tanginess,

a bit of sweetness,
a bit of freshness.

Yep.

Sarah, I'm gonna keep this
short and sweet,

as that's what we're doing today.

I bloody love that.
I thought it was delicious.

The two chutneys, the kind of fresh
green chilli, coriander chutney

versus the tart tamarind chutney,

and then the heat of the red onion -
two thumbs up.

I thought that was delicious.
Amazing. Thank you. (LAUGHS)

It's textural. It's fun to eat.

It's just absolutely hitting
all of the right places.

Perfect dish for the challenge.

Hard to see how that's not gonna be
up the top today. Well done.

Wow. Thank you so much. Thank you.
Good job, Sarah!

ALDO: Yes, Mrs Todd!
(LAUGHS)

I really have a good feeling
about this.

Great work. Great work.
Thank you.

If bhel puri takes out this
challenge, I will be so happy.

(CHUCKLES)
Good on you, Sarah.

Next up, Steph.

(APPLAUSE)

STEPH: I'm happy with
the dish I've done.

I think it looks kind of pretty.
I think the flavours are balanced.

Oh, it's so cute!
(LAUGHTER)

Steph, what have you made?

So, I've made
a coconut mascarpone mousse

with a mango flower.

You managed to do a 10-minute cook
and not cook anything.

I toasted the coconut. I had a pan.

That's good. That's smart thinking.

Steph, you need 10-minute cooks
more often.

Only toasting the coconut
is the only thing that you cooked,

but it's...like,
it's really well done,

and it's worked really well.

If I were to go to, like,
a super fancy yum cha,

this would be, like, the version of
a mango pancake without the pancake.

The attention to detail, making sure
that the mango looked beautiful,

and knowing you didn't need to do
much to it to make it perfect

because it already was - brilliant.

You chose perfectly,
and then you executed it perfectly.

Well done.
Thank you.

Well done, Steph.
Thank you!

Good job!
Thank you!

Julie Goodwin!

JULIE: I am happy with
what I've done.

Of course it could be more elegant.
It was a 10-minute challenge.

Hey, Julie.

Fingers crossed
the chicken is cooked.

Julie, what did you make?

A Thai chicken salad.

Cool. Let's talk chicken,
'cause I reckon

at about the three-minute mark,
you still had a whole chook

sitting on your bench. (LAUGHS)

I know!

If the 10-second countdown
had started when it ended,

there'd be a bit more chicken
in there.

(LAUGHS) That's how fine it was!

Righto. We'll taste.

Julie Goodwin knows how to make
a killer salad dressing,

that is for sure.

And quick.

Really light
and really lovely balance

in terms of sweetness
and savouriness,

but also just the way it's seasoned
is really lovely.

Julie...

..it's good. It's got great balance.

The noodles are great.
There's crunch from the carrot.

There's loads of herbs.

But...a very small amount
of chicken.

And the chicken's...incredibly - I
can't believe I'm gonna say this...

..was overcooked.

..was overcooked.

How you managed to do that,
I'm not sure.

Love the sauce, though,
and the balance is great.

Well done.
Thank you.

I reckon if you had 15,
it would have been up the top,

because that's probably
what you needed

to just finesse
all of the different things

and just get more chicken
on the plate, frankly.

Good effort, but I think
it could have been better

with five more minutes.

Thanks, Julie.
Thank you. Cheers.

(APPLAUSE)

(SIGHS)
You put it up, girl. Good on you.

Harry, let's go!

Harry, grilled corn and what?

Crazy sauce.

It's crazy in a really bad way.

The idea was good.

Execution, not so good.
Too easy.

Michael.

MICHAEL: So, we've just got
some pan-fried King George whiting,

onion rings and a little
soy and yuzu butter.

Yeah, don't eat too much
of that sauce.

It comes with a warning.

Crunchy onion rings,
overcooked fish.

On reflection,
what would you have cooked?

Anything else.

(LAUGHS)
Oh, Michael!

Come on, Minoli. Let's go.

What did you cook?

MINOLI: I cooked ala badun,
which is devilled potatoes.

Do you reckon you've nailed it?

Oh, I bloody well hope so.

That's SO tasty.

The only thing I don't like...

..is the raw potato.

Huh?!

I had a couple of good raw pieces
in there.

(WHISPERS) Oh, no!

Which is really annoying,
because it is so delicious.

Thanks, Minoli.
(APPLAUSE)

Next up, Melanie!

(CHEERING AND APPLAUSE)

I'm just really, really hoping that
my yummy sauce is well balanced.

DANIEL: Go on, mate.

It's really hard
to be sure of something

that you've just whipped up
in 10 minutes.

Melanie, what is your 10-minute dish?

I made silken tofu with a fried egg
and yummy sauce.

Yummy sauce?

Look at the fried egg.
It looks so good.

Absolutely delicious.

So well balanced.

Fried egg cooked perfectly.
Nice, runny yolk.

That yummy sauce is,
as it says on the packet, yummy.

Your sauce is just
such a wonderful cacophony

of richness and sweetness
and brightness and acidity.

There is no reason now
for people that are time-poor

to not eat such tasty food.

That is unbelievable. Well done.

Well done.
Nice work.

(CHEERING AND APPLAUSE)

Good work, Mel.
Yeah, yeah, yeah!

They like it! I'm really stoked.

You legend, mate.

I don't know whether
it'll be enough to save the team,

but I really hope so.

(LAUGHTER)

MELISSA: In round one today,
we saw some very tasty dishes

that belied the amount of time
that you had.

There were two dishes that are
fighting for the top spot -

one fan and one favourite.

Those two dishes were cooked by...

..Melanie

and Sarah.

(APPLAUSE)

Melanie.

That tofu was liberally slathered
in your self-styled 'yummy sauce'...

(LAUGHS)

..and that description was bang-on,
because it was absolutely delicious.

Congratulations.

Sarah, your bhel puri was
beautifully balanced,

it was rich and deep in flavour,

and it was incredible
that you managed to achieve that

in just 10 minutes, so well done.

Both great dishes, but the winner

and the one that saves
their entire team from round two

was cooked by...

..Melanie.

(FAN TEAM SHRIEKS, LAUGHS)

Yes!

(LAUGHS) Yes!

So close.
Well done.

Well done, Sarah.

You did it!

Fans, congratulations.
That means you're safe.

You can all head on up
to the gantry. Well done.

JOCK: Well done.
(APPLAUSE)

Good luck, guys.

Favourites, unfortunately,
that means you're in round two

and you're going to need these.

I've got yours, Jules.
Thank you.

I hate cooking against my team,

because I have so much
respect and admiration

for every single person here.

I know that
it's gonna be gut-wrenching

for whoever is leaving today.

Right. Unfortunately, you lot
find yourself in round two,

which means you're all in danger
of going home.

In round one, time hindered you.

In round two,
time is gonna help you.

Because although you're gonna
start cooking now,

you'll actually complete
your dish...

..tomorrow.

(ALL LAUGH)

Oh, my God!

Never in the MasterChef kitchen

have you had
this amount of time before.

Wow.

ANDY: This cook,
it happens in two parts.

Right now, you've got 45 minutes

to prepare your elements
for the night ahead.

Then, with your components set,

you'll leave the kitchen and allow
the time to work its magic.

Tomorrow, you'll come back

and you'll have another 60 minutes
to complete your dish.

Ooh.

Whoever cooks the least impressive
dish will be going home.

Now, Michael...
Mmm.

..you've got that
big, shiny old pin on.

I do.

You can use it at any point
in this cook.

Do not call me when you're in bed
and say, "I'm using my pin,"

but you might have a thought
overnight

and get back here early on
and say, "I'm done."

OK. Cool.

So, you've got plenty of time
on your hands.

And that time starts now.

(CHEERING AND APPLAUSE)

Starting the dish today
and finishing tomorrow,

I mean, it's pretty cool.

Let's swap. Let's swap.
Thank you, my love.

It's a totally new cook
on MasterChef.

It's just really scary.

Oh, my God. Why do I always pick
a million ingredients?

No-one in the favourites team
is sleeping tonight.

ANDY: Ooh! (CHORTLES)

Out with the big guns straight up!

Hi-ya!

I love cooking meat on the smoker,

so I'm gonna make a smoked brisket,

some little tortillas,
and make a brisket taco.

This is going onto the smoker.

They're good, they're great.
They're the bee's knees.

I think if I do it right,
I'll know straightaway

that this is a dish
that can keep me safe,

but also one I won't
have to use my pin for,

so it's part of my strategy.

Gonna risk it
for the brisket, right?

(LAUGHTER)

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

I am going to do a duck and chicken
dumpling in a Peking broth.

I'm doing a confit duck leg

and do some marinated red cabbage.

Julie, what are you cooking today?

It's a slow-roasted lamb shoulder.

That sounds like a Julie Goodwin
dish I'll have to eat.

(LAUGHS)

Minoli. Love the time
or hate the time?

Um, I love the time.
Cool.

So, overnight,
I'm gonna soak chana dal...

Yes.

..and I'm gonna do
a pork belly curry

and a spicy pineapple salsa.

What's happening tonight?

So, the pork is gonna be marinating
in a spice blend

and pressure-cook the pork tomorrow.

Right.

I was thinking about
slow-cooking the pork,

but I haven't done that before
over such a long period.

(WHISPERS LOUDLY) You could do both.

Oh! And test it out!

What?!
Whoa! How's the...

(GIGGLES EXCITEDLY)
How's that?

How's that?
Alright. We'll leave you with it.

Oh, my God. Oh!
See you, Minoli.

I need more pork belly!

(JOCK CACKLES)

I didn't even realise
there were slow cookers

in the MasterChef kitchen.

Like, why would they
even be in there?

So, for 14 years, they've had slow
cookers in the MasterChef kitchen!

For what reason?! (LAUGHS)

Right?!

Slow cooking.

Low.

Let's go!

SASHI: This barramundi head
is getting into my head.

Oh, Sashi.

When you have a cleaver,
I know you mean business,

and I'm very, very excited
about this.

So, tell us, the dish is?

It's gonna be a dosa,

which is a thin flatbread,
like a crepe,

with one-day fish curry.

It already smells amazing
with your base flavours.

So, best of luck.

Thank you.

Go, Sashi!

Come on, guys!

Keep going!

Watching the favourites cook
in round two is insane.

MELANIE: Oh, he's gonna marinate
the eggs overnight, surely.

Oh, cool.

These are people I've been watching
on TV for years,

and they're all exceptional cooks.

It's just absolutely blowing my mind

that...one of these guys
is going home.

Come on, guys!
(CHEERING AND APPLAUSE)

Let's go!

Billie!
Billie.

Hey.
Ooh, confit duck, I reckon.

Yeah.
Yeah?

So you're gonna have it
confit overnight?

Yeah. And I'll do it in the oven.

It's the sort of food I love to eat.

OK. Good luck.
Thank you.

Sarah. What are you making?

So, I'm making a Goan vindaloo.

I'm actually gonna marinate the meat
today and then cook it tomorrow.

OK. That is a really smart use
of the time.

You were SO close
to saving your team.

Take confidence in it.
Bring that into your cook today.

Thank you. Thanks.
OK?

Hey, Alvin.
JOCK: What are you making?

Fermented soy braised pork
with marbled tea-soaked eggs.

So, a lot of my work overnight
is just marinating, soaking.

That sounds great.
Are you excited about this?

I'm sort of excited, but, like,

you know when you have too much
time, it's also a curse?

And I know I've been complaining,
"Yes, we need more time, rr-rr-rr,"

but, you know, now we have more
time, we're still complaining.

Can never win!

Good luck, mate.
Thanks.

Aldo!
Aldo.

Hello!

What are we making, man?

It's octopus on octopus water.

The octopus has been
beautifully poached,

then it's gonna be marinating
with garlic, olive oil,

lemon zest
and a little bit of peppercorns.

You'll cook it tomorrow?
And then I'll cook it tomorrow.

OK. So, what's been in here, then?

I need the liquid.

It's something that you drink. Yeah.
Gotcha.

This is something
that's very close to me.

It's just bringing me back
to an happy time of my life,

when I had a great, happy family.

Ohh...

So, um...

It's memory.

Memory of going for Christmas Eve
to the market with my father.

My last time that
I was back home in Italy

was for my wedding, actually,
to my husband.

And that is when my father decided
to not show up to the wedding,

because he thought
that it was a circus.

And that's when...

..I cut it off.
I cut him out of my life.

But I just still want to remember
that part of me being happy.

And that's why
I want to cook this dish.

20 minutes till you stop down
for the night! Use it well!

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

Going well, guys!

Good work, Minoli.

Nice. Yum.

Go, Julie.

Thanks, Michael. You too, love.

I am making a slow-roasted
Moroccan lamb shoulder.

On the face of it, this sounds,
like, awesome! So much time!

But actually, I'm quite frightened
by the length of time

that this food's
got to stay on heat.

The hardest thing is
that for 18 hours,

whatever we've set in motion tonight

cannot be touched
until tomorrow morning.

Smells great.
Thank you.

So, that's the big risk.

Jules.
Julie.

So, you've got whole shoulders?
Yes. They're in the oven.

They've got some orange, ginger,
date, garlic, onion in there too,

and some stock to keep it
moist and cooking.

I honestly have no idea.

I do this usually over four hours
at about 120, so...

Yeah, right. Yeah.
..I don't know.

I've got it in at 80 degrees.

We'll all be doing this as well.

Good luck.
Thank you.

Cool.

Whether you're pickling, proving
or putting it in the oven,

you've only got five minutes to go.

Let's go, guys! Come on!

Ohh! Come on, guys!

You can do it!

SARAH: Yep. I'm gonna marinate now.

OK, where's my spoons?

Yes.

Dosa is something that I do
at least once a week,

and it's a fermented
rice and lentil batter

that needs to be fermented
for at least 12 hours

to get a nice tanginess.

Since I have 18 hours to ferment,
I'm gonna go for it.

Usually I don't leave my food
lying around...

(LAUGHS)

..but this time around, I have to

just put the batter on the bench,

put my fish curry in the fridge
to develop more flavours,

let it do its work,

and I come back after 18 hours.

Bye! (LAUGHS)

Tools down in one minute, friends!

One minute! Let's go!
(CHEERING AND APPLAUSE)

Nearly there! Come on!
Let's go!

Ooh, it's all happenin'.

Just putting my brisket onto
the smoker for the next 18 hours

to make sure it's nice and tender
and smoky and cooked through,

and then I can make tortillas, I can
do all the other stuff tomorrow.

Guys, 30 seconds left
on tonight's final touches!

30 seconds!
30 seconds!

BILLIE: Got to get the duck
in the oven.

ALDO: The octopus liquid
needs to go in the fridge.

Go, guys!
Go, go, go!

Keep going!

Whoo!

Duck's in there.

Duck sauce in there.

Alright, that's it, guys! Tools
down, and you'll be back tomorrow!

(CHEERING AND APPLAUSE)

Yes! On time!
Good work, guys!

Ah!
See you!

ALDO: Well done! I don't know
what you've done, but well done!

Oh, well done, you!

(LAUGHTER, CHATTER)

(MAGPIES CAROL)

I did not sleep very well
last night. (LAUGHS)

I kept waking up
worrying about this lamb,

and at one point, I just woke up
and this giant light bulb went on -

like, why didn't I just
marinate something overnight?!

(CHEERING AND APPLAUSE)

Righto, guys. I hope you got
a little bit of shut-eye last night.

Your 60 minutes to finish your dish
starts now.

(CHEERING AND APPLAUSE)
Come on, guys. Let's go!

My main fears are...

..it's just a lamb soup, just mush,

or if it's dried out
and just turned into leather.

Julie's about to lift the foil
on her lamb.

Oh, this'll be good.

And if that's the case,
I'll have to start all over again.

ANDY: Oh, this'll be good.

Oh, she's smiling.

JOCK: Yeah, it's good.
Is she happy?

She's totally happy. Look.
Julie! Are you happy?

Oh, my gosh!

(CHEERING AND APPLAUSE)
Yeah!

Yeah!

This is a massive relief.

This means that
everything's going to plan.

I don't have to throw out this dish
and start from scratch.

I am on track.

So now I'm gonna reduce my sauce,

I'm gonna cook some couscous

and turn it into
a beautiful jewelled salad.

I've got labneh on the go.

I've got to make my eggplant dip

and I'm gonna plate it up
beautifully.

I'm bringing everything
I've got today.

Minoli! Are we happy?

MINOLI: Oh, it smells good!

Ha ha!
Yeah!

(APPLAUSE)

Billie? Are we happy?

Yeah!
Yeah!

Whoo!

DANIEL: I want to see Michael's.

MONTANA: Can you see?

Yeah, I can see him,
but I can't see the meat.

(GROANS)

The brisket is a little bit tougher
than I'd like it.

Whether it's gone a little bit far,
I'm not sure.

So what I'll do is I'll wrap it
in some butcher's paper,

try and just add some moisture
and help it rest,

and then hopefully
when I cut into it,

it should just be tender
and moist and juicy.

SASHI: Yesterday,
on the 45 minutes prep time,

I've done the dosa batter.

It has fermented beautifully.

Happy?
Yes.

Nice.

The fish curry was kept
in the fridge.

They are still very good.
I'm now gonna start working on them.

Hey, Sashi.

Yes!

Hey, you've got
a little bit of batter.

Dosa batter. Must be good.
I was tasting it earlier. (LAUGHS)

How confident are you
that this dish will keep you safe?

If the dosa comes out very well
on the pan, I'm very confident.

Right.
See you back here for dosa face.

(ALL LAUGH)

Is this yours, mate? Can I move it?
Yes, you can. Thank you.

Hey, Mindy.
Hey.

Ooh! Good filling!
Yeah, I know.

Are you happy?
I'm so happy.

So, I did my duck marylands
yesterday.

I kind of got those Peking, hoisin
flavours through there...

Gorgeous.

..and then that goes into
my dumpling filling,

then I've just got to finish off
my braise, my stock.

Is it dumplings and broth?
Is that...

Yeah.
..two things?

Yeah, yeah.
Yeah, I love it.

There's a fair amount to do.

It's just about working smart
and working fast.

I can't wait to see
how this comes together.

Thank you.

I really need to start making
my dumpling wrappers.

So much to do.

It seems like an easy process, but
it takes time and it takes energy.

I need to knead this dough
for a minimum of 10 minutes,

so I need to work
as fast as possible.

Alright, this dish is literally
a day in the making,

but you've only got
30 minutes to go.

Come on, guys! Let's go!
(APPLAUSE)

Hey, Billie.
Hey.

I don't know if it's
appropriate to say it,

but I like the look of your legs.

(LAUGHS)

Look at that.
Yum!

I'm happy with that.
Yep.

I'm gonna do a smoked potato puree,

and this is braised cabbage
marinated overnight.

This is sounding so you...

Yeah, it is. It is me.
..and now I can feel the confidence

now that these have come out
in a good place.

Yeah. Yeah.
So, good luck, Billie.

Thanks.

Sarah.

(LAUGHS) Hi.

Tell me about what's going on
in here.

So, I have marinated the pork
overnight for my Goan vindaloo,

and then I just popped it in.

Once it's open, I do just need to
balance the sauce a little bit more

and, yeah, plate everything.

Good luck.
Thanks.

Alvin.
Hi.

Are you pleased with the outcome
of what happened overnight?

Very pleased with the outcome.
The pork has marinated overnight.

It smells amazing.
So I'm cooking it now.

My tea eggs are still there.
I haven't peeled them yet.

And what else do you have
left to do?

So, I'm just sort of steaming

my glutinous turmeric rice
at the moment,

and then everything
is just refining.

You've just got to
bring it together now.

Yes. Yes. Yes.
Good luck.

Thank you. Thanks, guys.

Today, I'm gonna do a mixture
of fast and slow cooking,

the fast being cooking pork
in the pressure cooker

that's been marinating overnight,

and my slow is
the slow-cooked pork belly sauce.

Like, I'm gonna combine the both

and I think it'll just be...

..flavour that I've never
experienced before. (LAUGHS)

I have a bit of, like, a science
experiment going on right here,

but that sauce that I've made
in the slow cooker,

that's gonna be
the heart and soul of this dish.

Oh, my God!

Whoa! This is so good
having a day to develop flavour.

Whoo!

(CHEERING AND APPLAUSE)

Yummy!

Aldo, you've got this.

ALDO: Yes, I poached octopus.

I then let it marinate overnight.
I'm very happy.

So I'm gonna start to cook
this octopus onto the hibachi.

Aldo.

Talk to me about this.
What's it gonna look like?

Is it gonna be a simple, classic
bowl, broth, tentacle?

It is... The broth,
you drink it on the side.

I haven't had this in Naples, so...

That's straightforward.

Can't wait to try the finished dish
all at the same time.

Thank you, Jock.
Good luck, mate.

This is gonna be a very simple dish.

The judges, they've never
had it before.

They've never heard about it.

So it's a big risk for elimination.

But it is...so close to my heart.

So I hope that
I give justice to myself

and they're gonna love it.

You've been cooking all night long,
but you only have 15 minutes to go!

(CHEERING AND APPLAUSE)

Where does the time go?!

Ooh! (LAUGHS)
ANDY: Wahey!

MICHAEL: So far, so good.

For my smoked brisket tacos,

I've done some tortillas,
a salsa, a little crema,

and now I need to check the brisket.

Michael.
Hi.

Shall we do it?

Oh, you haven't cut it yet?
No, no, not yet.

Nah, it's a bit dry.

It's too far.

That brisket's dry. Um...yeah.

No good, unfortunately.

It's sad because I didn't cook that
brisket perfectly, and I, like...

..I wanted to so bad.

I wanted to show the judges
that I can cook brisket well.

I mean, there's
such good cooks there

that it'd be crazy to risk it,
I think, if it wasn't perfect, so...

..I think I'm gonna
play my pin, Jock.

Don't risk it for a brisket?
Nuh.

Mate, credit to you
for giving it a go.

Michael's played his pin,
ladies and gentlemen!

Michael, step up to the gantry.

Well done, mate. You're safe.

When you're in an elimination
against the favourites,

they're all too good cooks to even
mess around with using a pin

unless your dish is
absolutely perfect.

We've got three people who've won
this competition cooking today,

and they're just such great cooks,
I mean, there's no room for error.

Go, Alvin.

MONTANA: Alvin's pork smells
so good. It's all I can smell.

(SIGHS) Alright, rice is on.
Chana dal is on.

Oh, my God. The pineapple salsa.

SASHI: The curry is good.
I'm in love with the curry.

The curry is reducing,
the chutneys are ready.

Now it's time to cook the dosas.

MELISSA: Sashi. How do you want it?

Just nicely brown at the bottom.

Yeah.
Nice and...

Still a bit tender, right?
Still a bit tender.

Ah. This is not good.

Ohh!
Oh, no!

You got this, Sashi.

I make dosas at least once a week,

but it's not getting
the right temperature.

The dosa's not working.

Arggh!

I still can't get the dosas right.

After all this time, it looks like
panic is starting to set in.

You've only got five minutes to go!

Come on!
(CHEERING AND APPLAUSE)

Come on, Sashi.

Ohhh!

Ooh, far out.

I can't believe this is happening
on an elimination day.

I'm in trouble.

Ohhh!

Ooh, far out.

I will safely say
this is one of my worst cooks

I've ever had in the kitchen.

The dosas are not working
into my favour.

And I can see
my bench is getting messy.

Oh, shit.

So that shows that
I'm losing track of my cook.

As usual, I must burn something.

Yeah, it's alright.
Just...take your time, hey?

Breathe.
Yeah.

But I can't stop.

I'm going to push
right till the last second.

Let's go, Sashi!

Ohhh!
(CHEERING AND APPLAUSE)

Let's go, Sashi!

Whew! My God!

Ohh. It's a massive relief.

Come on.
(LAUGHS)

But now I'm just gonna go
as fast as possible.

Three minutes, you guys!
Three minutes!

Let's go!

Let's go, guys! Come on!

Eggs look great, Alvin.
ALVIN: Thank you.

Going well, guys!

Go, Sairs!

SARAH: The meat is perfect.
It's really tender.

Far out! Where has the time
gone today?

I'm happy with the flavours
of my Peking duck broth,

but I haven't even got my dumplings
in the water yet.

Far out!

Yes, Julie!

Julie, get out of here.
DANIEL: Oh, that's so...

Stop it, Jules!

I wish that was me, that lamb.

Basted in that delicious sauce.

On top of a nice bit of labneh.
(CHUCKLES)

JULIE: This is so much at the heart
of what I do and who I am

that if I were to go home
on this dish,

I would go home
with my head held high.

JOCK: Get a wriggle on!
There's only one minute left!

Come on! Let's go, Minoli!

I need lime!
I need lime to balance this.

I can't believe after 18 hours,
I'm still rushing.

Come on! Go, go, go!

It's like, come on!
This is ridiculous.

Go, Sashi!
Push, push, push, push!

I've got my pineapple...

..pork and chana dal.

The flavours work
really well together

and I'm really happy with how much

that slow-cooked sauce has played
a part in my final dish.

30 seconds!

(CHEERING AND APPLAUSE)
Come on!

Yeah, Sashi!

Aldo, you've got this.

And here we go!

ALL: Ten! Nine!

Eight! Seven!

Six! Five!

Four! Three!

Two! One!

That's it!
(CHEERING AND APPLAUSE)

(SIGHS)

MINDY: An overnight cook has just
taken years off my life.

Put it that way! (LAUGHS)

(SIGHS) That was very stressful.

It doesn't feel great, obviously,

but I don't know, that's what
the kitchen does to us.

Yeah, I...I've done my best.

(PANTS)

This is my best. This is...

This is food I'd be happy
to serve to anybody, so...

Julie.
Julie.

Ho ho!

Wow. Look at that.

OK.

(CHUCKLES WEARILY)

(JUDGES LAUGH)
I think that says it all, really!

Oh!
What have you made us?

It's a Moroccan lamb shoulder
with labneh...

..jewelled couscous
and smoky eggplant dip.

Perfect.

You've never done
an 18-hour in the oven,

can't look, can't peek, can't touch?

It's never occurred to me
to do that before, no. (LAUGHS)

Would you do it again?

Oh, no.
(ALL LAUGH)

No.

Well, the glaze on that lamb shoulder
is enough

for me to want to rip it open.

So, we're gonna taste now.

OK. Thank you.
Thank you.

Shall we pull the feast in?

(CHUCKLES) Yeah.

You know how she said she wouldn't
cook it like this again?

She should?
Yeah.

Oh, look at this.
Look, look, look, look, look.

Ohhh!
(ANDY AND MELISSA CHORTLE)

You're kidding!
Oh!

That is worthy of applause.

It's like butter.
Yeah.

Wow.

This is exactly what I was hoping for
in this challenge.

The lamb shoulder could not be
cooked any better, period.

This was a multidimensional
Moroccan wonder.

I mean, the crown jewel itself,
just deeply, richly lacquered,

bejewelled with those gorgeous
pomegranates and pistachio slivers.

The baba, the chermoula,
the harissa yoghurt,

everything plays a role
on the plate.

That feels special.

This shows how good
Julie's instincts are.

She's had a lot of experience
in kitchens,

and now it was great
to see her use her instincts

and come out with an absolutely
perfect whole shoulder of lamb.

There is no chance
that she's going home today.

No.
Not with that.

Let's do it.
Good luck, Aldo.

Thank you, guys.
Good luck, Aldo.

These two days have been so hard
and so huge on myself emotionally.

Aldo.
Aldo.

Hello.

Because this dish comes from...

..a great time of my life,

when I had my dad around.

I don't want to go home
on this dish,

because it's a piece of me.

Hungry for inspiration?

MELISSA: Please tell us,
what have you cooked?

It's octopus and octopus broth.

How was the cook?

My cook was a little bit
emotional, I must say.

That comes...

I've got to give credit
to my father for that.

Using emotion, painful emotion
and joyful emotion,

using all of that in your cooking,

it's power, and it's a way
of healing as well.

Alright, Aldo. We're gonna try it.

Thanks, Aldo.

Thank you.

The octopus is perfect.

You cannot cook a piece of octopus
better than that.

I really like that we're drinking

the broth that
the octopus was cooked in,

because it's so seldom used.

And it can be a fantastic stock
if you put the effort into the cook,

which he did,
and that's part of the reason

that this is such
a successful dish for him.

I find dishes like this bold
and audacious in its simplicity.

Charring it just enough,

dousing it in a really vibrant
salsa verde,

and then pairing it
with an oceanic purity,

these are the moments we seek
as people who love food,

which is very special.

Hello.
Hello.

Manoli.
Jock.

OK. What did you end up cooking?

So, the final sauce is a mixture

of the first slow-cooked one
and the pressure-cooked one.

Right.

It's a pork belly curry,
a chana dal curry

and a chilli pineapple.

We'll taste.
(SIGHS) Thank you.

It's another feast.

(CHUCKLES) That pork curry looks
so gnarly and intense.

This is where she shines, and she's
shining so brightly right now.

The pork is fall-apart tender.

It's well balanced.
It's got all the spicy notes in it.

But it is just so...pork.

It's so pork.

So pork.

Yeah.

The dal has a lovely
tenderness and bite to it.

That beautiful pineapple chilli,
it's the sort of freshness.

For me, the beauty of this dish is

when you eat that all together,
it is harmony.

Hello.
JUDGES: Hello.

Confit duck leg with a smoked potato
puree and braised cabbage.

It is a faultless dish, straight out
of any topnotch French bistro.

Alvin.

So, I made a fermented tofu
and soy braised pork

with marbled tea-soaked eggs
and some pickled vegetables.

The braise is beautiful.

Everything has a role to play.

It's stripped back,
and yet it's busy with flavour.

Sarah, what have you made us?

So, I've made a Goan pork vindaloo.

The balance, the flavours,
the acidity,

the heat and the chilli -

great dish.

MINDY: My dish, it's everything
that I was hoping to achieve,

but not having time to...
test and taste like I normally would

just makes me super nervous.

Aye-aye.
Hello, hello.

Mindy, what did you make?

I made a chicken and duck dumpling
with a Peking broth.

Nice.

We're gonna taste.
Thank you.

Thanks, Mindy.
Thanks, Mindy.

Smells pretty epic. That broth.

The broth smells good, huh?
Very good.

Thank you.

Um, the broth was beautiful.

You know, intense flavour.

But...

..my dumpling had a thin line
of raw dough in the middle of it.

It just hasn't been blanched
for long enough.

We're all dumpling aficionados
at this table.

We eat them, you know,
multiple times a week.

And it's doughy and raw.

She was still rolling dumplings
in the last 10 minutes.

Maybe she didn't have a chance
to try one of those dumplings.

And that can be enough on a day
like this to send you home.

Massively.

SASHI: I had a storm
in my kitchen today.

I spent a lot of time on my dosas...

Hey, guys.
Alright, mate?

Hi.
Sashi.

..and it was a chaos.

So, today wasn't my day.

Sashi.

You had an overnight cook.
What did you make us, mate?

I made a dosa

with overnight fish curry,

some coconut chutney
and peanut and coriander chutney.

Awesome.

Alright, mate,
we're gonna wire into this.

No problem. Thank you, guys.
Thanks, Sashi.

Thanks, Sashi.
Thank you.

Is everyone thinking
what I'm thinking?

I think I am.

What happened?

(SIGHS)

Is everyone thinking
what I'm thinking?

I think I am.

The curry...

..has 100% caught
in the bottom of the pan

and it's...burnt.

(ANDY SIGHS)
Yeah.

(MELISSA SIGHS)

It's just left to sit
on a high heat, caught,

and then it's continued cooking

with a layer of charred...burn
on the bottom,

and then it's thus now permeated
through the entire sauce,

which...you can't avoid that.

No.

It's... Oh, it's a shame.
His dosa's great too.

The dosa is so good.
Beautiful.

Yeah, I didn't think
it was gonna be that good,

'cause he probably tried
about eight of them, the poor guy,

and I was feeling for him.

And I think that's what's caused him

to take his eye off
the rapid reduction,

not stir it constantly.

And that's probably why it's burnt.

The fish is so beautifully
cooked as well.

Yeah.

I am so disappointed, because I know
he'll be disappointed in himself.

Time is a luxury that you are
so seldom afforded in this kitchen,

but over the last two days,
you've shown us

what you can do with just 10 minutes

and what's possible when you have
all night to create remarkable food.

We have to say,

that was one of the most enjoyable
tastings we've ever done.

So, whatever happens now,
please know

that you are all excellent cooks

and today you are up against
the best of the best.

Alright. Judgement time.

With Michael playing his pin,

that meant we were down to eight
favourites standing in front of us

fighting for their place
in this competition.

If I call your name, you're safe.

Minoli.

Ohh!

Good job.

Alvin.

Billie.

Julie Goodwin. Well done.

(WHISPERS) Well done. Well done.

Sarah.

Thank God. Thank God.

Aldo.

Oh, no, you're kidding!

You, my friend, are also safe.

Well done.

Mindy and Sashi,

it's down to the two of you.

Mindy, unfortunately,
your dumpling pastry was raw.

But...

..your broth was deep
and rich with flavour.

And that's why...

..you're safe.

(ALL GASP)

ALDO: Whoa! What?!

Oh, my God.
Oh, my God.

Shit!

ALVIN: Oh, my God!

Nah, it's OK. No problem.
Far out!

Nah, it's OK.

Sashi...

..unfortunately, mate,
you're going home.

I bet you're wondering
what went wrong.

And you're probably thinking
it was the dosa mix.

But we think because
you were so worried about that,

your attention probably wasn't
where it needed to be.

Your fish curry, it was burnt
on the bottom of the pot.

And that flavour actually permeated
throughout the entire dish.

I'm so sorry, mate.

That's OK. No problem.

Ohh!

I've now been eliminated,

so I've got a taste of everything
in MasterChef now.

This is family for me.
MasterChef is family.

I love coming back again and again.

So, I'm...I'm upset, but...

..it's OK. It happens.

Well, we know and you know

that you are a true star
of Australian cooking,

and it has been such a privilege
to have you here in the kitchen

and for our fans to learn from you.

I think we can all agree

there'll be a giant
Sashi-shaped hole in our hearts

moving forward from this time
in the competition.

Unfortunately, right now,
it's time to say goodbye.

No problem, guys.
Thank you very much.

No problem. It's OK.

MasterChef changed my whole life.

Thanks, Andy.
See you.

It's been great hanging out, mate.
Thanks so much.

From a prison guard...

..to a businessman,
to a restauranteur, to a chef.

But this time around,
getting to know the fans...

Don't cry. Don't cry! OK?
(LAUGHTER)

..and seeing how excited
they are about food...

Thank you, man. Thanks so much.
No problem.

..it brings me back
to where I started.

And they rekindled
my enthusiasm for the food.

Aldo. Brother.

(APPLAUSE)

Thank you, guys. See you.

We are all one big family now.

Give it up for Sashi, everybody!
(CHEERING AND APPLAUSE)

And...it's a beautiful
experience, actually.

(TRAM BELL DINGS)

ANNOUNCER: This week
on MasterChef Australia,

we leave the kitchen behind...

Welcome. Welcome.
So lovely to have you here.

..and everyone is
buzzing with excitement.

(ALL EXCLAIM, LAUGH)

Bring the wobble.
Yes!

One of the better fondants I've had
in years. It was awesome.

It's an inspiring week
of exceptional dishes...

ANDY: Ohh, that looks so good.

..and...

I'm sorry.

..another shock elimination.

Captions by Red Bee Media