Original subtitles

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