Original subtitles

..a team challenge with a twist...

JOCK: We thought we'd draw some battle lines.

..turned into an epic showdown.

Alvin? Yeah?

I told you what I'm making. What about you?

I'm not telling you.

You're going down, Keyma. You're going down!

They battled two-by-two.

KEYMA: Oh, that looks nice! ALVIN: Oh, yours is so pretty.

(JULIE GASPS) BILLIE: Oh, Julie!

(BOTH LAUGH)

And the winning dishes went to Alvin, Sarah and Julie.

Tonight, whoever wins immunity...

SARAH: I know I can do this, but I just need to really stay focused.

..will be first in the top five.

# '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. #

(LAUGHTER)

ALVIN: Today is an immunity challenge for us.

I've just missed on immunity so many times

and I'm desperate to get it.

(CHEERING AND APPLAUSE)

Here we go! Down the front!

SARAH: There's no big surprises here yet.

(APPLAUSE CONTINUES)

Whoa. What have we got in store for you three today?

Well, it is immunity day

and I don't need to tell you three,

immunity at this stage of the competition

has never been more crucial.

Because whoever wins today

will be the first member of our top five.

(CHEERING AND APPLAUSE)

Julie, you've won immunity before.

You know, you had a pin this time around as well.

But would this be the biggest win so far, today?

Oh, absolutely.

It's...you know, the next all-in elimination

has only got five people in it.

And I would like to not be one of those.

Sarah, you've won a pin before this season.

One. I've had one. One?

I keep, like, almost getting there.

But, yeah, one...had one opportunity to wear that pin.

So, I would love to win that today.

And Alvin.

Mate, this is a... without being a bit nego,

this is the point where you went home in your season.

Yes.

How good would it be to get one more notch on that belt

and get to top five?

Oh, it would mean so much.

Like, you know, like, it's always been, like, a goal of mine.

I've set little goals and I've reached my next goal.

This has to be the ultimate.

Just desperately need to win.

Hey, keep cooking like you did yesterday

and you're in the box seat.

Thank you.

OK, let's get down to business.

Today, you'll be cooking whatever you like,

and you'll also have 90 minutes to do it.

SARAH: What? Stop.

What's the catch? What is the catch? (LAUGHTER)

You're like, "What?"

Well, if that sounds too good to be true,

it's because it is.

There's a slight issue.

The pantry today is empty.

The cupboards are bare. The shelves are vacant.

We haven't had time to go shopping.

So, today... Oh, my gosh!

We're going shopping. ..the three of you are going to be going to Coles

to buy the ingredients that you want to cook with, yourselves.

Wow. Don't worry.

You won't be paying out of your own pockets

because your currency today is time.

Oh! Oh, my God.

Oh, man.

(LAUGHTER)

Alright, you three, this is how it's going to work.

You'll all start with 90 minutes and the under-bench pantry staples.

Right?

But each ingredient that you purchase from Coles

will take five minutes off of your 90-minute cook time.

Right. OK. JULIE: Oh!

You can cook whatever you like,

but you must purchase all the ingredients you need.

Of course, if you forget something, there's no going back to get it.

So, make sure you're thorough.

If you cook the best dish today,

you will win immunity from Sunday night's elimination

and...

..the first spot in the top five.

You know the drill. You know the task.

You know the challenge.

Head on out. Go shopping.

Oh, my God!

Are we not running? We're just walking? We're strolling?

Let's go shopping. SARAH: Wow.

Running out of the MasterChef kitchen, into Coles...

Alright. Good luck, guys! ALVIN: Good luck. Have fun.

I'm going this way.

SARAH: ..I'm so excited. It feels like you're a kid in a candy store.

JULIE: For every ingredient we choose,

it costs us five minutes off that 90-minute cooking time.

So, my strategy today is to shop really frugally

and keep as much of that 90 minutes intact as I can.

I know that I can utilise the under-bench staples as well.

I'm a citrus girl, so I love oranges.

So, I want to use oranges.

And I know that orange and ginger is a beautiful flavour combination.

It's nice ginger. Yeah, that is nice ginger.

This is real nice ginger.

There's this pork dish that I have in mind

and it takes...I think there's about six ingredients.

So, that means I have an hour to cook.

Now, I can do a lot of things in an hour,

so it sounds like this is going to be the dish.

Hi. Hi. How can I help you today?

Can I please get 500 grams of the large king prawns?

Yeah, of course.

So, Coles brand prawns are 100% responsibly sourced seafood.

SARAH: Strategy is really important in this competition.

And today I want to make this Maharashtrian prawn dish.

That's perfect. Thank you. Not a problem. Have a good day.

See you. You too. Bye.

I often cook really quick Indian dishes,

but, at the same time, there's a lot of spices that usually go into them.

So, this dish requires about 10 ingredients.

So, I'm definitely cutting into my time today.

Get everything?

ALVIN: What did you get? You got everything but the kitchen sink.

I do not have much time. Yours is a bit light.

Yeah.

(ALL LAUGH)

BILLIE: Hey! ANDY: Here we go.

JOCK: Hello, friends.

Alright. Welcome back.

You've all been shopping. Shopped till you dropped.

Julie, what did you get?

Vanilla.

Brown sugar.

An orange. And some ginger.

(SINGSONG VOICE) Julie's making cake.

Cake time. Yeah, right.

Whoo! Gotcha.

Yes, cake!

So, are you happy with the idea?

You've obviously got a strong one in mind

to do some sort of orange-and-ginger cake.

Yeah, I am happy with the idea,

and I wanted to leave myself as much time as possible.

I just feel like we're getting to a point in the competition

where the cooks are getting shorter and shorter and shorter.

So, I thought this might be my last hurrah for an over-hour cook.

70 minutes, you actually have.

So, yeah, you do have over an hour.

Hopefully plenty of time to execute that cake. Yep.

Sarah? Yes.

Let's have a look.

I reckon you've got more than four in there.

So...

..I've got prawns.

Prawns.

I've got mustard oil.

I have curry leaves.

I have garlic,

chilli,

turmeric,

cumin... 55.

..lemon...

50!

..fenugreek... 45!

Is that everything?

Yeah. Oh, one more thing. I've got buns.

You've got buns to snack on? Buns.

Well, no, it's to dip in. Dip in.

Rightio. Yeah.

So that means with all those goodies on the table you've only got

40 minutes left.

JOCK: God, you went hard.

I know. Wow!

I love shopping. What was the thinking?

Well, you know, I chose prawns, so it doesn't take long to cook.

So I thought, go for it, get everything that I wanted.

So hopefully it's a tasty dish.

Alvin, let's hit it.

I have dark soy, hoisin, star-anise, ginger, fish sauce.

65 minutes.

And I have pork.

60 minutes.

So you've left yourself a full hour to get the job done.

Yeah.

And what? Two, four, six ingredients that you've got to play with.

Yep. Happy with how it went?

Very happy. Clear dish in mind?

Clear dish in mind. What was the strategy going in?

Stick to what I know.

And cooking yummy food

and making use of the under-bench staples as well.

Welcome back, Pork Face. Yeah.

I was never gone. I was never gone.

OK, Julie, of course, you have four ingredients.

That means you have 70 minutes to cook with.

Good luck.

Your time starts now.

(CHEERING)

JULIE: I've spent 20 minutes on ingredients...

(MUMBLES INDISTINCTLY)

..leaving me 70 minutes to cook with.

So I've decided I'm going to make a beautiful orange upside-down cake

and an orange-and-ginger ice-cream.

It feels like I've got a lot of time to cook,

but there are so many things that have to happen ASAP.

Go, Jules.

So for the first part of this cook, I'm just back and forth

to the equipment bench because I need an ice-cream maker,

I need a mixer, I need a stand mixer.

Oh, my gosh. She's going all out.

I need all these...

..all these pots and pans.

Go, Jules!

Like, I've done so many steps today, and I don't even have my Fitbit on.

She's got all her equipment. Yeah.

All the toys today.

All the gear and some idea.

What I wanted for myself today was the luxury of time

rather than the luxury of a million ingredients.

So I made my decision quickly, chose my ingredients quickly,

and away I go.

I've got to really motor to get the ice-cream on,

because I know it takes quite a long time to churn and to freeze properly.

So I've got to get that done.

And then I'm going to get to work on a cake.

Cake and ice-cream to me is just memories of the nicest

occasions for my boys' childhood.

You know, you don't make a cake just for Wednesday night's dinner.

So it's just...it's a happy thing to serve a cake.

And ice-cream is a celebratory thing, you know?

So today I just want to bring the essence of that.

That simple happiness.

BILLIE: How many oranges does one woman need?

JOCK: Holy mackerel.

That's...so many oranges.

Oh, there's more oranges! Whoa! Jeez!

So the oranges are going to be in everything today.

I've zested a whole lot of them to go into the cake batter.

So it'll have a beautiful orange flavour.

And then I also slice them

so that they go at the bottom of the cake tin.

And when you turn it upside down,

they make a beautiful pattern on top of the cake.

DANIEL: Hey, Julie?

Orange you glad you're cooking for immunity?

(LAUGHS)

I'll pay that, Dan. I'll pay good money for that one.

So you've got, what, 60 minutes?

I've got 60 minutes, yeah. Yeah.

Alright, Alvin, you've got 60 minutes, my friend.

And your time starts...now!

(CHEERING)

For today's immunity challenge,

I think I struck the balance pretty well

because I got enough ingredients

and I've got still 60 minutes to cook.

I'm making a sticky pork spare ribs with ginger,

and I'm making them with steamed buns.

Pork Face is back.

My entire family calls me Pork Face.

I'm cooking this dish because it's a dish I'm familiar with.

It's pork and I'm Pork Face.

And I want to impress the judges.

And I know this dish back to front. It's delicious.

It always wins, you know, a lot of my guests over.

So I'm thinking this dish is going to win them over as well.

First thing I need to do is to cut the pork spare ribs

into bite-sized pieces and basically blanch them.

And then from that I start making the sauce.

It's literally just a combination of hoisin sauce, dark soy sauce,

star-anise, a bit of fish sauce

and a little bit of water to sort of dilute that.

And that needs to simmer for at least 40 minutes.

Come on, Alvin!

I'm up against Sarah and Julie.

And, look, Sarah loves her curries,

really good at sort of creating flavours.

And Julie's a very smart cook.

And so, you know, I just have to beat them.

I just have to beat them, you know.

Like, we're coming to this pointy end of the competition.

A win would be so good for my confidence today

because it's another little goal ticked.

Yum, Alvin.

Alright, Sarah, you're not doing anything.

Give us a time call.

45 minutes to go!

(CHEERING)

I put the anglaise into the churner,

which took me a lot longer than I expected...

..and now I have to frantically move on to the cake batter.

I've only got seven minutes to get it into the oven,

otherwise it's not going to cook in time.

I am excited.

I hope you like it. I hope you do.

How big is it, Jules?

Sorry?

Well, that's the tin over there, I'm thinking.

Yeah, it's the round one. The round one.

How high is it? Oh, my God.

And how long does that take to bake?

Jock's asking me how it's going to cook in time.

You've got so much to do.

I know.

I can hear Jock sort of panicked about the situation.

I'm not worried at all.

Oh, my God. How long does that take to bake?

JULIE: Jock's asking me how my cake's gonna cook in time.

This is the cake batter? Cake takes 35.

Takes 35. So I've gotta get this in real fast.

Yeah.

How high is it?

It's only about, the cake's only about that high.

It's not a high cake, it's just a thin cake.

You've got so much to do. I know. I'm not worried.

And I'm thinking "Don't worry, Jock, I do know this recipe off by heart."

I'm pretty sure I'm gonna pull this off.

Just have a little bit of faith in myself.

Sarah, the time has come.

You've got all those ingredients and your time starts now.

I hit the bench and I am so in the zone right now.

I'm feeling like I have the preparation done in my mind.

I just need to execute it now.

It's very organised here. Yeah, yeah.

I've got 40 minutes to cook and I am making a Maharashtrian prawn curry.

I think I can do it within this time and,

and do a really jam-packed, full of flavour dish.

Yum.

So I'm going to start with the base of my gravy.

So lots of garlic, curry leaves

and get all my spices and flavourings in there.

It's all in one pot actually, so it's pretty simple.

A lot of chopping garlic.

I learned this dish from a family in Mumbai and I just remember

the viscosity of the curry and the flavour.

It's just something that I find so incredibly more-ish

and I really wanted to showcase really unique dishes

that I'd learned across my travels in India.

So this is one of those ones where I'm hoping that they get it

and understand it and they like it.

Ooh, smells nice back there.

That's Sarah. She always smells nice.

You smell nice too, Alvin. Don't feel left out.

Oh, thanks, Jules.

I've got the oranges layered on top of the caramel.

I finely julienne some of the ginger

and sprinkle that around as well so I get fresh ginger flavour in there.

Cake batter goes on top.

Nice work, Jules. On ya, Julie.

Yeah, there's a lot in there.

Get it in, Jules.

Well done, Julie, yeah!

And the cake's in the oven. Thank goodness.

The pork is coming along really well.

It needs to simmer now for a good 40 minutes.

I can concentrate on everything else.

Yes! I'm into that.

This is so good.

Yeah. I'm so happy.

Pork Face is making me pork with buns.

With buns. With buns.

How many are we getting each? Yes.

That doesn't look like a lot of pork in there.

I know, it doesn't.

It's, like, like... Like, just...

I'm just asking, because... You'll get what you're given.

Huh?

You'll get what you're given, as my mum used to tell me.

You can't be called Pork Face and then, like, stiff us

with a tiny, little bit of pork.

I won't stiff you with a tiny bit of pork.

OK, I'm done. Thank you. I need to keep on going.

Um... I'm done.

Alvin? Yes.

Alvin. I've got good news. (SHARPLY) What?

You nail the dish, you're well up for a chance for immunity.

So just nail the dish. That'll be fine.

Good luck. Good luck, mate.

See ya.

The next thing I do is the steamed buns.

Traditionally, this dish goes with rice.

I didn't want to spend that extra five minutes on rice, so I thought,

"Oh, I'm going to be clever and use the under-bench staple

"and use buns, because they work just as well."

So to do the steamed buns, it's a really easy recipe

of self-raising flour, eggs, milk and a little bit of salt

and butter as well.

I think when you say steamed buns, it comes with a lot of expectations

that it needs to be that pillowy soft buns,

but it's not supposed to be fluffy and light,

it's sort of like you're supposed to use that to sort of eat

it with the sauce and everything else.

I don't have yeast today

and the traditional bun takes a lot of time to rest

and I don't have time.

So I'm sticking to my guns,

I'm sticking to my buns and I'm sticking to my puns.

Everyone's been shopping and now everyone's cooking.

You got 30 minutes to go. Come on.

Now it's kind of just a waiting game. I've gotta wait for the cake to cook,

I've gotta wait for the ice-cream to churn enough

for me to get it out of the churner and put it into the freezer.

BILLIE: Honestly, can you relax now? DANIEL: Have a breather.

Can you just sit there and wait now?

I think so.

I'll go take a leisurely look at some cake stands and ice-cream bowls.

Great. I'm winging it now, Billie.

You're winging it. I love it. I love a Jules winging it.

This is so weird, like, just... Standing around.

Oh, it's nice, though. Enjoy it.

I am. I kind of am. A bit weird. It's good. You're having a yarn.

I feel like I should run back and forth

to the equipment shelf a few times, just for fun.

Star jumps and push-ups or something.

Also not my speed, Danny.

ALVIN: Are you done, Julie Goodwin? No, I'm waiting, I'm waiting.

All the tension happens a bit later, Alvin.

OK, got it.

In about 10 minutes' time there'll be...

OK, I'll check in then. ..heightened tension, right?

My ingredients are simmering away in the oil, and it's smelling

beautiful and fragrant.

And it's time to add in my ground spices.

I'm in a pretty good place at the moment.

Sarah wasting no time in generating a maximal amount of aroma

in that pan already. It's incredible.

Prawns, very smart.

I think that you could have gone two ways today, like Julie,

less ingredients, more time... Yep.

..or more ingredients, more flavour, way less time.

How are you going with the 30 minutes you have left?

So I just need to get my prawns peeled now and ready to go.

So I just want that to simmer away and, you know, get the flavours

all melding together and just finish it off

and balance the flavours.

Make sure it's got enough hit of spice and the citrus

and everything kind of going on.

So how are you envisaging us to eat this?

It's basically a prawn curry and bread to dip it in.

So, it's a really liquidy kind of curry.

And you want to eat the prawns... Yeah.

..and then grab your bun and dunk it in the sauce.

Hopefully you love it that much that you want to do that. But...

As I'm talking to Mel, I notice in the corner of my eye,

there's smoke coming from my pan.

Um, does it feel like someone's burning, actually?

Here we go. I think so, yeah.

Alright, good luck. Thank you.

Oh, my God. I completely burnt my curry.

Oh, my God. I completely burnt my curry.

Oh, my gosh. It's so devastating.

I honestly can't think of a time in my life when I burnt a curry.

Now I only have 25 minutes to go.

Thank God I have enough of everything.

It's like Groundhog Day.

(LAUGHS)

You'll be able to make this curry now.

You've seen me...seen me make it a couple of times.

(LAUGHS)

I know that in this kitchen,

the most important thing to do is stay calm and composed.

The moment you start to feel flustered,

everything continues to just go downhill from there.

So I'm feeling OK.

I know I can do this in the time,

but I just need to really stay focused and get it done.

I think we realised when the ingredients came out

that everyone was playing to their strengths, right?

Totally. And I think that that is paying off.

It looks like we're going to have a solid tasting on our hands.

Julie's just hawking the ice-cream machine as we speak.

Alvin, it's great. All good news. Whatever.

I just like... From a distance, these buns...I don't know.

That dough doesn't look great to me.

I was very interested, because no yeast, no rice flour.

So really he's only got self-raising flour, water, sugar to play with.

I can't wait to taste the pork, though,

because he's really put all his efforts into there.

The glaze that he was making looked banging.

And then in the back row, Sarah, I smelled some burnt curry.

There is a whole pot of it.

She had to start again.

But I think it's one of those really quick curries.

I think we're going to taste some pretty good food today.

I'm very, very excited.

And, I mean, I think the incentive of being the first into the top five

has really given them something to aim for,

something that they're very excited about.

And they all know that a happy cook makes great food.

ALVIN: Pork is going well, buns are steaming,

just frying off some ginger.

I'm hoping to get a bit of ginger oil

sort of drizzled through that as well.

A pickled ginger is coming along.

I just need to start tinkering with the flavours now.

Alvin? Hey, Mel.

No question - you really, really want immunity.

No question. You've been so close before.

And I think it's really smart that you chose ingredients

that you are amazing with.

Ginger, pork, hoisin, dark soy.

Pretty much. Perfect.

Yeah. I have a question.

Like, I know you can do pork, I know you can do flavour.

Yeah. Talk to me about the pastry.

Texture wise, what are we hoping for?

It should be light and pillowy.

OK. Would you say fluffy? Not quite fluffy?

Not quite fluffy. No.

Because I don't want it to be fluffy.

Because I want it to be enough to sort of mop up the sauce.

Alright. Then it's your job to sell it.

Yeah. OK.

Good luck. Thanks, Mel.

I am Pork Face. I want them to love my pork.

And now I want them to love my buns.

(SIGHS)

If I win immunity today,

I think I'm going to streak around.

I'm going to...I'm going to streak around the judges.

I'm going to take my shirt... my top off,

and I'm literally going to run around the judges.

I'm not kidding. I'm not kidding.

This could possibly make...

..means I won't win immunity

because you don't want to see what's underneath.

15 minutes to go!

JULIE: I'm really happy with the ice-cream.

Go, Jules.

So that goes in the freezer.

You're right. You've got it.

Keep going. Keep going.

And I'm looking at the cake, and it's not cooking.

It's bigger than it should be.

(MUTTERS INDISTINCTLY)

I don't know if the tin was smaller than I'm used to.

I don't know why this hasn't cooked.

It's still a bit jiggly? Oh, yeah.

It's not cooked yet.

It's got to get in at five.

When I normally make this cake,

the cake is only a few centimetres high.

This cake has risen quite a lot.

I think there's more batter in there than there should be

for the size of the tin.

I'm just going to put a bit of foil over it.

I think...

I think it'll be down to the last couple of minutes,

but I think it's going to make it.

I just want it to work out, mate.

That's all I want. I just want it to work out.

I'm praying for you, Julie.

SARAH: My curry is cooking away.

Now I just need to finish balancing.

I don't want to be leaving that to the last minute

because you just won't get that depth of flavour.

And then cook my prawns.

How are you going, Sarah?

What happened here?

It well and truly went, didn't it?

And I saw it was burning and I just put it aside.

Don't taste it! What are you doing?

No, no, no, I have to balance it.

Alright. Alright.

Not allowed to taste anything.

Can I try some of these delicious bread buns at least?

This base was really quick.

Yeah, so, it is very quick to cook.

I'm just going to finish it off now.

OK.

It's getting there.

So you kind of like...

Is it, like, hot fry on the prawns or is it a confit? More slow?

No, it's just a slow...like a medium.

It's not, like, a really hot fry. Yeah.

So I'm just going to finish in there, cook it and serve it.

So we're almost there.

Are you gonna stand here and distract me for the last minute?

OK, we're going to leave you to it. (LAUGHS) Leave me alone!

She's freaking out.

The huge pressure point of this dish is the cooking of the prawns.

I want to make sure that they're cooked perfectly.

I just want them at that point where they're no longer translucent

and they've still got that beautiful bounce and not rubbery at all.

ALVIN: I test the buns, and I test it with a piece of pork

and then I test it with some pickled ginger.

A small doubt sort of creeps into my mind.

And that is, like, would this dish be better

with rice rather than the buns?

You know, should I have spent that extra five minutes

and buy a packet of rice?

I'm not sure now.

Five minutes to go, guys!

Oh, God!

Oh, jeez.

I get my cake out of the oven

and as I look at it, I start to think I'm having a situation here.

Oh...

Still no? Nah! (LAUGHS)

Nah.

It's going up the top.

I have made a real rookie error today.

I don't think it's going to cook.

(LAUGHS) I don't think it's going to cook.

(INHALES)

Oh, God.

Come on, Julie. You can do it. Come on, Jules.

Gotta leave it in there.

You don't reckon it'll cook in time?

No. How squishy is it?

It's pretty squishy.

I've promised cake and ice-cream.

I can't give nothing and I can't give raw cake.

So how do I go about bringing the judges cake and ice-cream?

Julie. You're gonna have to decide now, hey?

Yeah.

Nup. She raw.

I've got two choices here today.

I can serve nothing because my whole cake didn't work out...

..or I can take the parts of that cake that are cooked

and cooked properly and serve it as a one-dish dessert.

This side's good. Yeah.

Just slice a few edge pieces off. Yeah.

This side's good.

She's gonna give us half a cake? She's gonna give us a slice.

Half a cake. Yeah, a slice.

Looks like it.

Here we go.

Come on, Julie. You've got it. You've got this.

Let's go.

Oh, yum!

It's so beautiful.

I didn't come here to give up.

I didn't come here to give up on a dish.

I didn't come here to give up on the competition.

So I'm going to put a dish up today.

And actually, there is enough cake here.

There's a whole ring around the outside,

of cake that is beautifully cooked,

that has all the characteristics that I wanted.

And so those are the bits that I'm going to serve.

Come on, Jules. You've got this, Jules.

Come on, Julie. You're right, mate, let's go.

Sorry, Jules, but I got to do it. One minute to go!

I'm plating up. I'm putting the pork and the sticky sauce on a bowl,

and it looks nice and luscious.

I put a nice pile of fried ginger on top.

There's some pickled ginger on the side,

and my buns are sitting on a plate.

I think they're nice buns.

No-one has ever said that I have nice buns,

but I think they're nice buns.

JOCK: Alright. Here it is.

ALL: Ten, nine, eight,

seven, six, five

four, three, two, one.

That's it.

BILLIE: Well done, Julie.

I'm gutted because I know that when this cake turns out,

it's absolutely beautiful.

The edges are cooked, so they'll get to eat cake that is cooked

and the yummy stuff on top.

And I'm happy with the ice-cream, but the cake is obviously a disaster.

Earlier today, you ducked off to the shops

to buy some ingredients with time.

And the only thing standing between you and top five

is the dish that you cooked with it.

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

I was quite rushed in the end of my cook, so I'm feeling

a little bit worried that I haven't really developed the flavours

of the curry and I'm just hoping that all of the prawns

are all cooked perfectly.

Sarah, what have you cooked?

It is a Maharashtrian prawn curry.

Wonderful. So you've spent the most out of the three?

Had 40 minutes to cook.

Hit a couple of stumbles along the way.

Yeah, hopefully I managed to bring it all back.

Well, the good thing about this dish is that it's fast.

You know, you were able to start a whole new one.

Are you happy with this version?

Yeah, I am happy.

In the end, the cook of the prawns was a pretty quick one,

so I'm just hoping that that's alright.

Sarah, what's the base of the curry?

What little goodies have you got going on down the bottom there?

So, it's mustard, fenugreek, cumin, chilli, turmeric,

lots of curry leaves.

That was the message with this dish, was load it up with curry leaves.

Gotcha.

Sarah, I really liked the oily viscosity.

The texture of this curry is unlike what I'm familiar with,

and I really liked delving into that experience.

It has this spice coating kind of quality about it

that sort of coats the palate as you're eating it.

I didn't mind that this was a more bombastic sort of curry.

I really admire that

you continue to bring us food from your travels

that you've connected with and you express it in your own way.

The prawns are beautifully cooked, beautifully tender.

I love the texture of the fried curry leaves.

I don't think I'd ever thought that I'd say that, but I really did.

Even the chewiness of the fenugreek

gave it almost like an oaty kind of texture.

It was almost a cereal quality about it.

Thank you for trying to take us there with 40 minutes.

Thank you.

The prawns are cooked beautifully.

They're tender, they are perfect.

I think it's a great dish

and I don't mind it being an oily curry at all.

I quite enjoy it.

Sarah - prawns, epic.

Like you couldn't have cooked them any better,

cleaned perfectly,

just sat in that liquid long enough to stain the outside,

but keep them really nice and plump in the middle, and perfectly cooked.

Thank you very much. Thanks.

Next up, Alvin.

I want this immunity so badly today.

It means an automatic spot in top five.

And I think the only thing standing between me and the immunity

are my buns.

Now's your time to find out.

Applications for next season are now open.

Go on, get on it.

What did you make us?

I made sticky pork with pickled ginger

and some steamed buns.

Is this a household favourite?

This... (LAUGHS) Well, this is my household favourite, yes.

Usually when I eat this at home, if I don't have time,

this just goes with rice.

But if I do have time, I do make steamed buns,

which is, like, somewhere between a bao and a suet sort of pudding.

So it's not supposed to be fluffy and light,

it's sort of, like, you're supposed to use that to sort of eat it

with the sauce and everything else.

It's not what I was expecting, that's all.

OK.

So it's somewhere between a suet... Yeah.

..bun and a bao.

Yeah.

Alvin, decent effort on the pork number here.

The pork's cooked really nicely.

The sauce, I thought it was really delicious once you got the ginger.

That, for me, was, like, the spot of genius here.

OK.

I think the best money you spent today, apart from the pork,

was the ginger.

In both versions, it really gave us that beautiful, bright heat

that ginger can give to a dish like this.

I love that fatty porkiness from that fat cap as well.

I think it just is such luxury.

It's why, you know, your nickname is Bah Bin.

So I'm here for that.

I like the sweetness in the bread,

I don't even mind the shortness of it, but it is lacking in hydration

and it just affects the texture of the bread

in terms of the all-encompassing experience of the dish.

It's not a bad thing,

it's just maybe not the best version of itself today.

Alvin I too love the simplicity of that soy-braised pork

and the vinegar-braised pork, all of those simple braised porks

I can eat all day long, I love them.

You've got a really nice bounce where the skin itself is

and that first layer of fat.

It's, like, gummy almost. I love it.

It's such a great texture and it's something

that you really only get in dishes like this, so I really enjoy it.

Flavour-wise, yeah, I'm with it.

The pickled and fried ginger together is fantastic,

but I think it was the wrong choice of bread to make on the day.

Even if you'd just done rice,

I think we would have probably been having a different conversation.

OK. Thanks, mate.

Thanks, Alvin.

Oh, my God.

Next up, Julie Goodwin.

My main disappointment today

is that it's just not the way I visualised it.

It's not this beautiful whole cake on a cake stand.

I know the ice-cream's good, but it was just that whole idea

that I didn't deliver what I promised

that has me feeling so nervous about the outcome today.

Julie, what did you end up on?

Orange upside-down cake with an orange-and-ginger ice-cream?

So disappointed that I couldn't bring to you

a whole cake on a cake stand and a big sort of bowl of ice-cream.

That was my intention when I started the cook today.

I'm not sure if the cake tin was a bit smaller in circumference,

but it just took a lot longer than I expected.

So I've served you the outside cooked bits.

So you cut kind of the outside off that WAS cooked.

Yeah. It was, like, if it had been a ring cake, it would have been cooked

but the middle wasn't done.

And, you know, I'm really disappointed by that.

The visual of having a whole cake that was 20 centimetres...

I know.

..in diameter would have been just the icing on the cake.

That's what I wanted. That's what I wanted to do.

And I'm sorry that I didn't manage that for you today.

Julie, your decision to serve us a cooked part of the cake...

..I think has probably saved your bacon today

because it's delicious.

The flavour of your syrup cake is second to none.

The texture is amazing.

The ginger, in along with the caramel and the oranges,

that first was down the bottom and then became the top,

is not only beautiful to look at, it is just delicious.

And the orange adds that little bit of bitterness

from the outside of the pith, the lift from the ginger,

all of that sugar, fantastic.

Then you get the rush of this fatty, rich dairy orange ice-cream.

Well done.

(APPLAUSE) DANIEL: Good on you, Julie!

Thank you.

I feel like I'm an upside-down cake.

The part of the cake that we had had that beautiful

caramelised crunch on the outside,

that lovely, fluffy, buttery, rich interior

soaked with that orange caramel and that little spark of ginger.

That little spark of ginger, just like Alvin,

you know, in choosing this one beautiful ingredient,

is that it spikes that orange ice-cream

in a way that almost makes it sherbetty.

There is this juiciness.

Juicy dairy ice-cream sounds like a weird thing,

but when you taste it, it absolutely works.

It's refreshing as well as rich.

You said earlier today, "I'm just going to be me -

"cake and ice-cream."

And cake and ice-cream it is. It was really beautiful work.

The feature for me was how the orange had so many levels to it.

Not just with the ice-cream and the cake but the cake itself,

there were less caramelised parts to the middle of the cake,

and then the further you got to the edge of the cake,

it started to get more and more caramelised

and you got kind of, like, citrus and fruity notes

on the inside of the cake.

And then it went to dark and bitter and delicious around that edge.

It was really well done.

Julie Goodwin, round of applause.

Thank you. BILLIE: Well done, Jules.

Sarah and I were given some great feedback.

One of us is going to be guaranteed a position in the top five.

So I've got my fingers crossed.

Sarah, Alvin, Julie, what a day you three have had.

You were under pressure and on a budget.

And with immunity on the line,

any time you wasted, you could be paying for come Sunday.

Alvin...return of Pork Face.

We loved the simplicity of that soy-braised pork.

And the ginger, it added a delicious heat to it.

But part of the bread was dry.

Sarah, your curry had a nice viscosity to it.

The prawns were cooked to perfection.

Julie, look, at the end of the day,

the cake on your bench was undercooked,

but what you brought us at the tasting table...

..it was top-five worthy.

It had a caramelised crunch on the outside,

and the inside was textbook.

And all backed by a delicious, rich orange ice-cream.

Which is why you've won immunity today, Jules.

Congratulations.

Well done, Jules. Wow.

Well done, Julie. Thank you.

Not only are you safe from Sunday's elimination,

you are also the first member of the top five.

How does it feel? I cannot believe it.

Like, I literally can't believe it.

This has been...

Actually, today, I kind of just felt happy.

Not that I had a disaster but that I had a disaster.

and I didn't fall apart over it.

And I feel like the win for me has been just being able to

look disappointment in the face and take it with a bit of good humour

and carry on.

Well, congratulations, Julie. You are safe on Sunday.

Everyone else, the same can't be said for you

because the next time you're all cooking will be in an elimination.

But it won't be here.

Everyone, go home, get some rest and pack your bags...

Ooh!

..because we're kicking off finals week

in Tasmania!

(ALL CHEER)

That's right, we are hitting the road,

crossing the strait and heading down for a little bit of air.

Culinarily right now, Tassie is where it is at,

and we are all going to get in on the action.

So get out of here, and the next time we see you will be in Tasmania!

(ALL CHEER)

Bye! See ya!

Oh, well done.

What a day!

ANNOUNCER: Sunday night on MasterChef Australia,

Tasmania has spectacular surprises in store.

MELISSA: That's the perfect backdrop for today's challenge

And the beautiful surroundings set the stage...

KEYMA: I have a really special dish I've been wanting to bring

into the competition, and I think today is the day.

..for an epic elimination.

Captions by Red Bee Media