Original subtitles

ANNOUNCER: Previously on MasterChef Australia,

the week started with a rainbow of colours and flavours.

BILLIE: These ingredients are fun!

JOCK: Whoo. That is stupendous work.

Really? Thank you very much. (CHUCKLES)

Then, this talented trio...

JULIE: We are bringing the sisterhood.

..took on a pressure test from Kirsten Tibballs...

(CONTESTANTS EXCLAIM AND LAUGH)

..but Mindy was the one who had to say goodbye.

It's all good, guys. It's all good.

And when time was money...

What I wanted from myself today was the luxury of time

rather than the luxury of a million ingredients.

..Julie wowed the judges...

JOCK: It is just delicious!

..and won her safety.

Tonight, we kick off finals week in Tasmania.

ALVIN: It's such a shame it's elimination

and one of us is going home

because it's such a beautiful backdrop to cook.

Who will make it to 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. #

SARAH: (CHUCKLES) This is so stunning!

BILLIE: We're in Tasmania. It's so beautiful here.

The scenery is just...

It's breathtaking.

God, it's good to be outside. I know.

The weather's cold but the days are beautiful and clear.

The air is so crisp

and I can see these gorgeous mountain ranges in the distance

and there's a beautiful river.

A bit strange, having finals week kick off

outside of the MasterChef kitchen.

But I'm sort of excited about the fun that we can bring

to finals week,

which is usually a very stressful time.

JOCK: Good morning, everybody!

ALL: Morning.

Welcome to Tasmania.

Thank you. Whoo!

Before we go any further,

we acknowledge and pay our deepest respects

to the Tasmanian Aboriginal people

as traditional and original owners

and continuing custodians of this land on which we're filming today.

We acknowledge their elders, past and present.

We're here because Tasmania has developed a global reputation

for its premium produce and paddock-to-plate experiences.

It's bursting with fresh food, fuelled by the most pristine air

and passionate producers you'll find worldwide.

Even though it is an elimination day today,

you've gotta smile when you're surrounded by such natural beauty.

Sarah, you're used to the heat and the hustle and bustle of Mumbai,

it's a bit different down here.

Yeah, totally. I've always wanted to come to Tasmania.

Feel like it's just known for its food, not only the produce

but the restaurants, like, we had a pie this morning, it was amazing.

Last night, just a small restaurant we went to,

like, the whole food scene here seems incredible.

I think that's why all those little restaurants

that you talk about are so good.

'Cause the produce down here is world-class.

Pretty easy when you don't have to do much to it.

There's something very pure about the produce that you get in Tassie.

I mean, it's renowned for the local growers' market,

you know, like, it's renowned for good, fresh produce.

And I think cannot get bad food in Tassie.

MEL: We're currently standing on the Freycinet Peninsula,

in the shadow of the Hazards on the shore of Great Oyster Bay.

This is the Freycinet Marine Farm.

And it's one of the most untouched and rugged landscapes in the world.

Drink it in, guys. Go on, take a sip.

Taste that. That's the salt.

That fresh ocean air.

And it's the perfect backdrop for today's challenge,

which is all about...oysters.

(ALL CHUCKLE)

Julie, you have immunity, which means you don't need to cook today.

Everyone else, over two rounds,

you'll be using the saltwater delicacy

to create some sensational dishes.

Round one, it's simple -

you'll have 30 minutes to bring us six deliciously dressed oysters.

Now, we're looking for more than just a squeeze of lemon.

We just want something that celebrates oysters.

And speaking of oysters,

today, you'll go to gather them yourselves.

You did not get here just by standing on the sidelines.

So, let's go!

Whoo! Sweet. Right.

Don't I literally have to stand on the sidelines today?

KEYMA: (LAUGHS) You have to, actually, yeah.

I am a huge oyster fan.

Cooking with oysters, on the other hand,

is not something I've done a lot with but...

..I'm honestly up for any challenge.

I will never say no to any new experience.

ALVIN: It's just gross!

MEL: Oh, it's getting real!

ANDY: Could someone get a snorkel for Mel?! It's getting a bit deep.

(LAUGHTER)

SARAH: It's quite funny to see the judges in their waders

because they're always dressed so, you know, prim and prime,

in their outfits,

and it's nice to see them getting down and dirty.

MEL: See, now that we've all seen each other like this,

you can never unsee it. ALVIN: That's right!

Alright, guys, I want to introduce you to someone very special.

This is Giles, who owns Freycinet Marine Farm.

Giles, mate, tell us about these amazing oysters.

These are Pacifics, right? Correct.

So, in Tasmania, we grow Pacific oysters.

We've got about 3.4 million of them on the farm at the moment. Wow.

So, we buy babies, when they're really, really tiny.

Right. From a nursery, or a hatchery.

We then grow them in different houses, with different apertures.

It would be remiss of me not to ask,

what is your favourite way to eat oysters?

Well, it's interesting because when we are harvesting,

we're eating oysters every day.

And so if you ask any oyster farmer how do they like their oysters,

everybody will just go, "Anything BUT natural."

Because they're just not special anymore.

Deep-fried or... JULIE: (LAUGHS) Love it!

At the very least, simply put - as adulterated as possible.

Fried chicken but oyster. That'll do.

Ooh, yeah.

(LAUGHTER) Can we...

I mean, we're standing here, looking at 'em, we're talking about them...

Let's... Let's have a go.

Let's get into them, shall we? Let's have a go. Righto.

Good idea.

That's the first challenge of today - you've gotta open them.

Can't do it that good. (CHUCKLES) MEL: You made that look so hard.

Done a few before, Mel, luckily. (CHUCKLES)

Hands up if you've opened oysters.

DANIEL: I love cooking with seafood.

It lends itself really well to a lot of stuff

and thankfully, I have shucked a few oysters before.

They can be tricky little things.

There's always a chance for a small fragment of shell

to end up in there.

So, you have to be careful.

You know what's really nice about these is they're sweet

but they've got this sort of tannic, minerally aftertaste

but still, the sweetness of the oyster,

the sweetness of the fish is still there,

all the way through.

Beautiful flavour, mate.

Keyma, you have a really sheepish look on your face.

Have you got an oyster story?

Well, the thing is that I haven't tried them in eight years

because when I came here and tried one, I almost puked.

Like, I'm sorry. (ALL LAUGH)

I don't like the slimy feeling of oysters.

And since then, I haven't tried them.

Gonna be a long day for you, innit? Yeah.

I will have to taste them to see what's the flavour

and how do I come up with something to pair these oysters.

I'm trying. (LAUGHS)

(LAUGHS)

Oh, my gosh.

JULIE: You alright? ALVIN: Are you OK?

Yeah, I'm OK. Are you sure?

It's good.

It's really nice! (LAUGHTER)

Alvin.

Delicious.

(LAUGHS)

I'm taking that as a major win. I'm taking that as a major win.

(LAUGHS) I'm OK. I'm OK.

She's alive.

Yummy. Mmm, yummy. Yeah.

Oh. (LAUGHS)

ALVIN: Ooh, harvest time.

Alright, guys, you need to give us six oysters.

Giles, you want to show them which ones they can have?

Absolutely. So, we've got these,

that the contestants are standing right in front of.

They can simply unclip them and go for it.

(SARAH LAUGHS) MEL: Come on, Sarah.

(SQUEALS AND LAUGHS) ANDY: Oh, shit.

This is good.

Going really well here.

It's our first day on the job.

DANIEL: You right, Alvin? No. How do you unclip them?

I'll give you... Hang on, I just gotta get...

I'm stuck. (GRUNTS)

Uh, got it. Hold on.

It's quite tricky.

(SQUEALS AND LAUGHS) ANDY: Jesus!

My feet are so stuck!

You know, like, wading through the waters

and getting, you know, literally stuck in the mud.

I nearly went flying and you just walked away. I saw that.

No, I didn't! I had... (LAUGHS)

Just walked away! No, put your hand out.

I had one hand out.

And having to lift yourself and...and lift all these baskets of oysters.

DANIEL: Get in there, Alvin.

Look at me. Do you think I'm an outdoorsy fisherman?

Like, I can't even pick the right glasses for this.

That's a good one, that one. That's a good one, actually.

This is incredible, the fact that we get to go

and actually harvest our own oysters.

I feel like I'm in my element.

I love this whole catch-and-cook mentality.

And it's just getting them straight out of the water

and then playing with them and then eating them.

That's all you can ask for. You can't beat that. That's fresh as.

Righto, now that you're armed, we've got some cooking to do

but let's thank Giles, hey?

That was epic, mate. Thank you.

ALL: Thanks, Giles. (APPLAUSE)

Righto, shall we? Follow us.

You right, Jules? I'm stuck.

Hold on to me and pull one leg out at a time.

(LAUGHS) Have you got it?

This could take a while. (CACKLES)

(LAUGHS) Sock's coming out of my boot!

Julie, you right? There we go, we got one. There's one.

Now get the other and don't stick the other one that you just...

(LAUGHS) Toe down, heel up.

There we go. (LAUGHS) Right.

OK... (YELPS) Oh. (LAUGHS)

Are you good there?

I'm good. I'm good now. OK.

ALVIN: This is so cool.

BILLIE: Oh, look at that!

We're at Devil's Corner Winery and I'm just looking at the surrounds

and the Freycinet Peninsula is just in front of us.

It's beautiful.

You know, we were literally just there,

harvesting our oysters.

It's such a shame it's an elimination

and one of us is going home

because it's such a beautiful backdrop to cook.

Welcome to Devil's Corner Cellar Door.

We're overlooking the rolling vineyards,

the Hazards mountain range in the background

and, of course, the great view of the Freycinet Peninsula.

That's where you just got those fresh oysters from.

Alright, in round one,

you'll have 30 minutes to bring us your six oysters.

The pantry is stocked full of great Tassie ingredients.

And whoever brings us the best two oyster dishes will be safe

while the three least-impressive oyster dishes

will be cooking in round two from where one of you will go home.

Are you ready?

Yep. Yep.

Good luck. Your time starts now.

JULIE: Go, guys!

Oops. Oh, my God.

DANIEL: So, the pantry today is different.

Being in Tasmania,

they've stacked it with beautiful produce here from Tasmania.

Had a few different dishes in my mind that I was thinking of making.

Like a dashi beurre blanc, which is beautiful, creamy.

I was thinking of doing a play on a more tropical type thing

with pops of acidity and pineapple and all these sort of things,

which I would normally lean to when I eat 'em in a hot climate, but...

..I dunno, I'm looking at these other ingredients today and I'm seeing,

it's cold, it's fresh, so today, I'm gonna do smoked oysters

with a smoky chilli vinaigrette instead.

Did you take that coconut vinegar? Yeah, I did. You want some?

Can I have a little... Once, yeah, later is good.

I want something smoky

and I'd love to smell some coals and some wood going off

and that's what's inspiring me today.

I'm using a bunch of ingredients that I haven't used before.

So, I need to taste, get an idea in my head on how this is gonna work

and how it's gonna taste all together

and them from there, I'll construct the dish.

JULIE: Seaweed vinegar, Dan? Yeah.

God, that's interesting.

It is risky but I have no interest in being in round two.

So, I'm gonna really try and give it a crack today

and give it all I got in this first round.

Uh...?

Whole chickens, Billie?

Yep. (LAUGHS) Love it!

The judges are looking for more than just a vinaigrette

or a plain dressing.

So, my dish is chicken-fat oysters.

So, there's a chicken-fat dressing,

a celery and apple granita and crispy chicken skin.

I start getting this chicken broken down.

I need to take off the skin to get that crisped up in the oven.

But also take off the fatty parts of the chook to render down in a pot.

I want to push myself in this first round.

There's only 30 minutes but if I try and get a lot done

to make a really complex dressing for this oyster,

it could save me for the second round.

Smells good, Sare. Yeah.

So, I am making a sort of smoky pork sauce for my oysters.

So, a bit inspired by a Kilpatrick but at the same time,

inspired by those beautiful Indian flavours that I love.

So, somewhere in between.

Today, I'm going to be fusing Indian flavours with an Aussie classic.

I want this to have that kind of meatiness

and smokiness from the bacon

and then load it up with those beautiful spices of Goa.

Oysters Kilpatrick, quite easy to get it wrong.

I feel they can be overcooked and a bit chewy and...

..just the flavouring really takes over the freshness of the oyster.

So, I want to not cook my oyster.

I'm gonna cook my dressing

and place it on top and hopefully balance out those flavours.

Barbecue sauce, Indian style.

Bring us a pearler of a dish! 20 minutes to go.

(JOCK AND JULIE LAUGH)

(SIGHS)

Keyma. Hello. How are you.

Oh, perfect timing.

Uh... First time shucking an oyster.

Yes. Ever?

Um... Yeah.

Is this the first one? First cab off the rank.

Keep pushing... There you go. Uh, OK.

Talk to us about what you're doing. So, I'm just keeping it simple,

because I haven't shucked oysters before. (LAUGHS)

BOTH: Yep.

So, I'm just going with passionfruit dressing,

ceviche kind of style. Cool.

And some chilli, maybe, if I have time, an avocado puree

but I'm...I just have to shuck these oysters first.

Good luck, Keyma. Thank you. Thank you, guys.

Made ceviche with passionfruit before.

I'm gonna open the passionfruit and pass them

and then I'm gonna infuse it with ginger, coriander and shallot.

All the beautiful stuff that goes into a leche de tigre

and a little bit of lime.

Yum.

I'm not sure if I'm gonna taste it with the oyster.

And maybe that's a mistake.

(CHUCKLES) Because I don't know if passionfruit and oysters go together.

But I want to avoid tasting them because I don't like them.

I'm being thrown something I'm completely clueless about.

This is crumbly.

So, I'm super worried I'll be in round two.

Alvin. Hi, Mel.

Look at this. I know.

How do we not take inspiration from that and create a beautiful dish?

It's just... It's breathtaking, isn't it?

(LAUGHS)

I need to know what... what's your dressing?

What are you making?

Like, I want to showcase the oysters,

but I also want to make sure that I do something

that's true to what I sort of love.

Yeah.

So, I'm making a gin and lemongrass brown sugar...butter sauce

to go on the oysters.

Yep. OK, so, you're shucking them, keeping them fresh?

Yes, exactly. Not cooking them at all?

So, I just want to make sure the dressing is really tasty.

OK.

So, I think that this sounds fantastic,

as long as you do the thing that you do...

Yes. ..which is to balance.

Thank you, Mel.

I think making this brown butter, gin, lemongrass vinaigrette

will showcase my style of cooking

because I love everything South-East Asian.

I'm going to make brown butter as the base of my vinaigrette.

I love the nutty sort of flavour of brown butter.

And I think Pacific oysters, anyway, they're very meaty and plump

and they take in a lot of the flavours that you give it to.

So, I reckon this will be the perfect vehicle for the oysters.

SARAH: How much time left? ANDY: Pretty simple, gang.

Six perfect oysters with the perfect dressing in 10 minutes!

JULIE: Come on, guys!

If your flame's not hot, Billie,

put a chopping board beside it to stop the air.

BILLIE: The chicken fat's cooking down nicely.

The flames are sort of blowing in the wind here

because we're outside.

It's quite hard, working outside in the really cool air

with a bit of a breeze.

But it's actually worked out OK

because I only need a really low heat

to render out that fat.

So, I've got all of my elements on the go, pretty well done.

I've got the granita in the blast chiller,

I've got the chicken fat rendering down there,

I've got the chicken skin in the oven

and just need to get these oysters shucked.

I need to be really careful shucking these oysters.

If there's any grit or shell in the oyster,

then it's just not a pleasant thing to have in your mouth.

So, I need to make sure they're cleaned really nicely

so that I can dress them.

Top's coming off, so don't worry too much, Billie.

Yeah, I just don't want any shell...

Yeah. ..possibility there.

ANDY: Everyone's shucking now.

Good, Dan. You got your six?

Ohh! Yep.

Beautiful. Good. Oh, that's spicy.

(LAUGHS) That's what I want.

Excellent. It's taking your breath away.

Everything's coming along quite well.

In its essence, there's not a huge amount of work today,

but there's a lot of work in balancing this dressing.

The dressing is going to be a bit of a concoction of

smoky chilli sort of flavours.

Oh, yeah.

So, I've got some finely chopped-up chilli,

'cause I wanted this thing to be screaming hot.

I've got some beautiful spiced coconut vinegar.

That's going to give me that spice and the acidity that I want.

And I'm also adding some seaweed vinegar,

which is a sweeter sort of vinegar

that'll just help balance everything out.

I've got my oysters on the hibachi.

When they get to a point where they'll steam open, they'll pop,

and then the smoke should go into the oyster.

Hell, yeah.

I'm super chuffed with how it's coming together

and how I've just formulated this on the fly.

It's...it's the most incredible feeling,

when you get pushed, and a bit of pressure, and what your brain can do.

So far, I think I'm doing good.

I'm just going to double-check the shells.

Especially because I'm not cooking them,

I'm not doing anything to them,

they have to be perfect.

We're in elimination, and I have a lot of pressure on me

to make sure this ceviche dressing is perfect.

And looking around, everyone's doing a lot more with the oysters than me.

Daniel's smoking his oysters.

Sarah is doing the cooked kind of dressing.

And Billie's making a whole bunch of elements for the oysters.

I'm a bit scared because my dressing is very simple,

so I hope this is enough.

Guys, you've only got five minutes left. Come on!

Come on, guys, keep pushing! Come on. Motor.

SARAH: As far as the spiced oyster Kilpatrick goes,

I'm pretty happy with this one.

I'm shucking the oysters

and I want to drain all of that brine

so I can pour that into my dressing.

Oh, my gosh. Four minutes.

It's going to be a really great idea

to reinforce those beautiful sea flavours.

I'm going to add the juice to some citrus.

Throughout the competition, I've really managed to grow quite a lot

and really creating dishes that are a bit more experimental.

I feel like fusing classical French techniques and flavours of India,

for me, it really works

and I think it's become my niche.

So, I hope doing this with an Aussie classic works.

JULIE: You right there, Dan? Yeah, I'm doing good.

What you doing? Just...

I've just cleaned my oysters.

I've just also washed it in a bit of acidity,

just to tighten them back up. Beautiful.

I've got my oysters, they're back into the shell,

and I've poured my dressing into the cup.

Now I'm just going to dress the oysters with some garnish,

so I've got some really finely chopped coriander stem.

Just, they're tricky little things to balance 'cause they're so salty.

And the zest of the blood orange.

I just want to make sure I've balanced it perfectly.

It's just been something that's come up a few times

and something as simple as this, just a bloody oyster and a dressing,

I think there's no room for error with it.

Everything's going to be quite heavy, salty, savoury and acidic.

That should just give it, like, a nice, fresh bitterness

for the whole dish.

Be rude not to have a tester oyster or what, Julie?

JULIE: Yeah, I reckon.

Top two or bottom three in one minute.

JULIE: Come on, guys!

Finish it off!

Less than a minute to go,

and I've only just pulled this chicken skin out of the oven.

Ah! Hot!

It's raging hot.

But I just need to get it onto these oysters.

I'm happy with how these oysters look.

I like the bright green colour of the granita

and that dark caramelised colour

of the chicken skin on the oyster.

Sorry, guys.

(SHOUTS) 30 seconds!

Yeah!

MEL: I'm out of a job. It was great. (JULIE LAUGHS)

ALVIN: Tasting my brown butter, gin, lemongrass vinaigrette,

it tastes really good.

It's perfectly balanced.

I've managed to shuck six oysters.

My dressing is done. My garnish is done.

So, it's just about arranging them all on a plate.

JOCK: Final touches! Ten...

JUDGES AND JULIE: Nine, eight, seven,

six, five, four,

three, two, one...

JOCK: That's it!

(APPLAUSE) (SIGHS)

Scheisse.

Ahh...

You guys picked yourself some fresh oysters out of that bay

less than an hour ago,

and all you had to do was cook a top-two dish

to save yourself from elimination.

The first dish we'd like to try is yours, Billie!

(APPLAUSE)

BILLIE: That cook was pretty hectic.

It was very rushed.

I am a bit concerned about the flavours in my dish.

The flavour is quite strong and bold.

I think, in my mind, they all work together,

but I just don't know if all of this dish together

is going to be something that they like.

(JUDGES APPLAUD)

Ooh! JOCK: Billie, what have you made us?

So, the dressing is a chicken-fat dressing.

And then there's an apple celery granita

and some chicken-skin crumbs.

Mmm.

Billie...

Super complex flavours going on there.

The interesting thing is the oysters, obviously,

well, it is the last thing that you get on your palate.

You know, it starts out with a burst of chicken skin, which is delicious.

It does provide a touch of bitterness,

which I think that this style of oyster actually needs.

Then you get a refreshing burst of the granita

with the slightly sour but sweet apple and celery combination.

Really well done.

And then it pops into, like, salt and oyster and umami,

which I really, really enjoy.

The chicken fat does give you that beautiful mouth coating

that I'm still experiencing now.

So, you kind of have

that top and tail of the chicken skin at the beginning,

the chicken fat at the end,

and everything beautiful and delicate in between.

It was always going to be about fine-tuning.

And, you know, you're really showing why you're still here.

JOCK: Thanks, Billie. Thank you.

ANDY: Thanks, Billie.

Well done. Thank you.

JOCK: Next up, Daniel.

DANIEL: I just feel this, like, different sort of sensation today.

Like, it's... I'm just so happy with how I've cooked.

JOCK: You got shaky hands?

I'm not nervous, Jock. What are you talking about?

Daniel, tell us what your oysters are, mate.

Uh, I made, uh,

grilled smoky oysters with a smoky soy sauce

and coconut vinaigrette.

JOCK: Alright. Shall we?

Yeah. Go for it.

Spicy.

DANIEL: (LAUGHS) Yeah! (COUGHS)

Yeah, I was... Ohh!

What is it you say - "She has a bit of poke"?

Ahh...

Daniel...

They are killer.

Yes!

(LAUGHING) Ye-e-e-es!

Between the coconut vinegar and...and...

I guess that's the base, right?

But then, out of there comes all the other flavours.

Then the first thing you notice is it's not a really wet oyster.

And, so, the texture is different.

But then you get a different flavour of the oyster

which marries in with the dressing you worked so hard.

You know, that's an oyster dish

that...that most chefs anywhere in the world

would be super proud of.

Thank you. Thanks very much.

The floral quality of that little bit of blood-orange zest

over the top,

I know that Daniel on day one would never have done it,

but I'm so pleased that Daniel, in this beautiful place,

is inspired to do it here,

because that was genius. Andy, you right?

I'm back. (LAUGHS)

Thank you. Thank you.

That even...it was... that was hot for me.

DANIEL: Yeah. Whoo!

Um...

Look, mate, the best thing about this

is you're starting to think like a chef

and you're now cooking like a chef, you know?

For you to waltz into that pantry and have one idea

and you just park it and go... Oh, yeah.

..."That looks epic. That looks epic.

"That looks interesting. That looks interesting.

"Taste, add. Taste, add."

You're cooking like a chef now, mate.

Well done, mate. Thanks very much, guys.

JOCK: Well done, Daniel. Yes!

Thanks, Toddy.

Well done.

Next up, Alvin.

(APPLAUSE)

Alvin, what did you make?

I made a brown butter, gin and lemongrass vinaigrette.

The dressing is an interesting one, I think.

I actually don't know if the brown butter

was the right dressing for the oyster.

Um, it does make it super rich.

I wonder if it would have been better just to go all out, you know,

with those flavours,

and hit it with lime juice, hit it with rice wine vinegar.

Yeah.

I think it's wonderfully considerate

that you sort of want to give us absolutely everything.

And I think that the idea of this in future iterations

is going to be amazing.

I get why you chose brown butter,

and your brown butter work is amazing,

but it is really rich and coating

and the balance of the gin and the bright South-East Asian flavours

kind of get lost in its current form.

Thanks, Alvin. Thanks, Alvin.

(APPLAUSE)

Listening to the judges' feedback, I'm gutted.

That's alright.

It's pretty evident now that I think I'm in round two.

Where's that gin?

Next up, it's Sarah.

(APPLAUSE)

Sarah, what have you made us?

I have made a spiced Kilpatrick.

Um, it's an interesting take on a Kilpatrick.

Interesting in a couple of ways.

One, it's got that sort of... you know, that Indian spice hit.

The cumin. It does pop.

It's prominent.

But then, you know, it's all about the bacon, which Kilpatrick is.

The thing I actually hate about Kilpatrick oysters

are they're usually cooked... like, overcooked

and then generally not very nice.

So, it was nice to have an oyster

and still be able to taste the salinity of the oyster.

And along with all the work that you did in your dressing,

loved of the fact you put the oyster juice in that as well,

because you can really taste that.

It makes a huge difference.

When you take what you know from your travels,

but you also fuse that with techniques

that you've honed over years,

there's a really happy meeting place there,

and I think that that's what makes your food a joy to eat.

Thank you. Thanks, Sarah.

Thanks.

Thanks. Thanks.

Thanks. Yeah.

Good.

Next up, Keyma.

KEYMA: I'm super nervous.

My dressing is very simple.

Aah! (LAUGHS)

And I've seen all the other dishes.

I don't know if it's enough.

Alright, Keyma, tell us about your oysters.

My oysters is a take on ceviche,

so I call them Cevichito de Ostras, which is 'little ceviche'.

JOCK: Let's taste it.

They certainly look beautiful. ANDY: They do.

And I love the plating with the tropical...

..yeah, with the pink salt - looks great.

What I really enjoyed about it was the balance that you got into it.

Super nice.

I'm glad to see you really honing in

on the balance of a dish in the seasoning.

I loved the beautifully cut shallots that you got on there,

and you get that ceviche thing, you know, with the raw shallots

and the chilli, the coriander.

Like, I'm getting all of that tropical vibe,

but then my head's struggling with the passionfruit.

I'm just not vibing on the oyster and passionfruit.

MEL: Had the passionfruit been more tart, less ripe,

maybe that might have given a slightly more greener underpinning.

Because I think what I'm conflicting with,

and I think maybe what Jock is also conflicting with,

is it's not necessarily about the fruit itself,

just the level of sweetness going on there.

Thank you very much, Keyma. Thanks, Keyma. Thanks, Keyma.

Hearing the feedback from all the other dishes,

I'm concerned, definitely.

There's only two spots available for us.

So...very much at risk.

Daniel.

Your oysters,

they made our mouths water.

They were smoky shells, perfectly balanced food,

and we would order them again and again and again and again, mate.

Call your folks. You're in the top five.

Yes! (LAUGHS)

Yes!

Come over here, Dan. Oh, cool.

(LAUGHS)

That's so sick.

The next person who is safe...

This was a split decision.

Ooh.

Sarah, loved the flavours of your Kilpatrick oysters.

Billie, your dressing was a complex journey of flavours.

My vote went to you.

But Mel and Jock, they both preferred Sarah's.

And for that reason,

congratulations, Sarah - you're also in the top five.

Wow. Oh, gosh. Well done.

Thank you.

Sorry, Billie.

That means you'll be cooking in round two, unfortunately.

No worries.

In this round, we want to see you celebrate oysters in a dish.

You will have 75 minutes to cook us an oyster dish.

And Giles from Freycinet Marine Farm

has generously stocked the pantry with a whole lot more.

Good luck, everyone. Your 75 minutes starts now.

Go, guys! Go!

Good luck! BILLIE: Baskets.

KEYMA: Oh, definitely need baskets!

Thank you. Thanks.

So, in round two, I have Billie and Alvin cooking with me.

My hands are so cold.

Both of them, they love oysters.

I'm in trouble.

Because I'm not so comfortable with oysters,

I'm going to cook something I'm comfortable with

and then incorporate the oysters to it.

SARAH: Whoo! Come on, guys! Let's go.

DANIEL: Let's go, Keyma.

I have a really special dish

I've been wanting to bring into the competition,

and I think today is the day.

So, the dish name is pisca andina,

and it's a type of soup from Venezuela.

So, it's normally made with potatoes, leeks, coriander,

and sometimes trout.

Good work, Keyma. Just...you just breathe, alright?

Yes. Bring it. Breathe and bring it.

(EXHALES HEAVILY)

I'm taking a dish that I really love

and then just putting my spin on it with some of the oysters.

I'm thinking because it's done with trout,

using the oysters instead of trout,

it might just match the flavour profile and it could work.

Oh, that look is beautiful.

It obvious...obviously reminds me of our seashore

and it just takes me back to my country, definitely.

When I came to Australia, I had to sacrifice, like, a lot.

BOTH: Hola!

When we started looking for childcare,

we saw it was really expensive.

Mmm! Nice.

I just decided to support the family, stay with the kids

and raise my family.

Now we're happy. (ALL LAUGH)

But I'm not just a mum.

A lot of people don't know that I was an engineer in Venezuela,

which I loved.

I used to love engineering

and I just decided to set it aside for my family.

But now I feel that the kids are old enough

for me to go and continue following my dreams.

I'm going to miss you...a lot.

I know, Bella.

And that's how much this competition means to me.

And that's why I think I'm being a bit ambitious

with this dish.

I feel that traditional version of pisca andina

is already quite complicated to cook

because balancing the flavour is very tricky,

and I don't know if the dish is going to work,

'cause this is the first time I'm going to make it with oysters.

I don't know if I'm going to be able to do this.

Come on, Keyma. Come on, Keyma.

Come on, Billie. Take it home.

BILLIE: I'm disappointed.

I was really aiming for that top spot today.

Round two.

This has become pretty...

..a pretty common occurrence, which sucks,

but that's not what I'm thinking about right now.

I'm thinking about the dish that I'm hoping will keep me safe.

For round one, I wanted to push myself

and go with something less classic,

but fell short,

so I'm going classic flavours with this oyster dish this round.

So, the dish is an oyster custard.

It's sort of flavours of the Kilpatrick oyster,

but with mushrooms, bacon jam,

and then it's topped with some smoky grilled oysters.

This is quite a conceptual dish.

I've never made anything like this before.

I know I can get the flavours to mimic Kilpatrick flavours...

..but the execution of the custard scares me a little bit.

So, I want the custard to be really silky, perfectly cooked.

I'll be doing a couple of different variations -

one done in the oven, and one on the steamer on the stove top.

I start making the oyster custard

by heating up some milk and cream in a saucepan.

I then steep six oysters in the cream until it takes on that flavour.

I taste this oyster mixture.

It's really powerful with oysters.

Yeah, I'm pretty happy with that custard base.

Ooh! (LAUGHS) Are you trying to get me, Billie?

Sorry! No. That's OK.

Trying to make the other contestants fall over.

(LAUGHS)

I think at this stage of the competition,

it's very much a mental game.

You just have to keep going,

because it keeps getting so much harder.

ANDY: This is a very interesting cook right now.

You know, we've got three of the best cooks

in terms of bringing flavour to the table.

One of them is going to go home, and I'm actually not ready for that.

No. It's quite an emotional thing.

And they're really going to have to fight to stay.

I'm interested to know -

if you found yourself in round two, what would you cook?

The first time that I ever had an oyster omelette in Singapore...

Yeah! ..at the hawker stalls, it just blew my mind.

So, yeah, that's where I'd be going.

Yeah, I'm absolutely with you. Because they're amazing.

Because they're plump, they're juicy,

they lend themselves well to heat.

It's my mother's death-row meal. Oh, really?

Like, that's her last meal on earth, kind of thing.

I think this is a totally different ball game than round one.

You actually have to think creatively

on how oysters can become the focal point of the dish.

This is a lot harder than I think meets the eye.

We're here. We're all fighting for our spot in top five.

I came in sixth in my season

and here I am, in top six.

I really need to get past this.

We're in a nice spot.

I'm feeling inspired. I'm cooking something I know.

The dish I'm making is called orh jian. It's an oyster omelette.

And it's one of those things that I used to eat a lot

when I would visit Penang, where my dad's from.

DANIEL: Let's go, guys. Keep going.

This dish celebrates oysters

because it's got nothing but oysters and egg in it.

It's so pedestrian, but yet tasty.

I'm hoping that I do it justice.

All good there? Yeah.

Far out, man. I know, right?

Alvin. Andy. How you doing?

Good, mate. Here we are - round two. Round two.

I'm going to make a hawker-style oyster omelette.

Rendering out some pork fat at the moment.

And it's going to use some of the brine from the oyster

to sort of make a nice sort of chilli vinegar as well.

So, not just you, but also Jock and Mel,

they both said that this is what they would cook

if they were in your shoes today.

No way! Yes way.

Well, shuck. I mean...

It is Mel's mum's death-row dish.

Oh...! I mean... Sorry.

Come on, Andy! Don't shoot the messenger.

This is apparently Mel's mum's death-row dish.

Great!

Just great.

Pressure is on to get this right.

ALVIN: This is Mel's mum's death-row dish,

so hopefully, I do it justice.

The dish itself is a simple dish.

There's nowhere to hide.

I need to make sure I give them the perfect omelette.

So, my idea of the dish

is, like, the oyster just needs to be kissed by the wok.

Is there any starches in your...? Yes, there is.

There is potato starch and rice flour,

and you turn that into a batter and then you fry the eggs together.

Yeah, I just couldn't see it on the bench.

Yeah, because I haven't picked it up yet.

I'll get it for you. Don't worry. Thanks.

What do you want? Potato... Potato starch, rice flour.

Easy. It's coming.

(LAUGHS)

Does anyone else want anything while I'm gone?

Now's the time to come out of your shell.

45 minutes to go!

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

Thanks, buddy. Any time. Thanks so much.

DANIEL: Come on, Billie. Take it home.

SARAH: Go, Keyma. Go, Keyma.

KEYMA: I'm super worried.

I don't know if the dish I have in mind is going to work,

because this is the first time I'm going to make it with oysters.

I hope it's going to taste like oyster.

I'm just shucking as many oysters as I can.

Pisca andina is pretty unique in terms of flavours.

It's leek and potato soup.

I have my leeks poaching in oil.

I have my veloute base on the go as well.

My idea is to infuse the oysters into a veloute.

I'm just working in different components of the oyster

to be able to celebrate it in different ways.

But I don't even know if the flavour is going to go well with oysters.

Ah!

I have this heavy feeling in my stomach

and it's not a nice one.

Andy, tell us.

There's some good stuff out there.

Billie's doing, like, a savoury oyster and mushroom custard.

I think it's gonna be interesting to see how the oysters come through

in the custard.

Alvin, to your delight, is doing an oyster omelette.

So... JOCK: Wow.

Yeah? This is a great concept.

Now just go ahead and execute it. That's it.

Keyma at the back, I'm a little worried.

Her dish is a play on an Andean soup,

and they normally use trout in there,

but she's kind of subbing that in for oysters, obviously.

I'm really worried about how much flavour

she's going to extract out of those ingredients for her veloute

to really make sure that she's not...

Do you know the great thing about this is...is it's oysters.

Yes. So, I've got big expectations from each of the dishes,

so it'd want to be good when you put it up. Absolutely.

JULIE: Good on you, Billie. SARAH: Looks good, Billie.

BILLIE: It's easy to forget because of where we are,

but this is an elimination challenge.

So, I'm fighting today.

I'm doing everything I can to make sure that I stay.

I feel confident with this baked oyster custard.

I've already got the oyster flavour in the custard.

It's starting to set now around the edges.

Just want to stop it before it gets all the way through,

so it's got that nice set.

(SCRAPING) Sorry. I know you hate that sound.

(LAUGHS) Oh, no, don't... No judgement while it's during a cook.

Just getting this bacon mushroom sort of Kilpatrick jam happening.

I put some shallots, garlic, bacon and mushrooms in a pan

and cook those down until they're really caramelised...

Thirsty, Billie? (LAUGHS) Yeah.

..and then deglaze that with some smoked soy, some apple cider

and some plum Worcestershire.

30 minutes to go. Come on, guys.

30 minutes. Come on! You got this!

What's standing between me and top five?

It's these mother-shucking oysters.

I'm cooking a hawker-style oyster omelette.

Jock and Mel know the dish really well,

so I'm hoping that I do it justice.

I've got the eggs all ready and lightly beaten.

I've got the batter whipped.

The oysters are perfectly shucked.

The chilli vinegar is done.

Got everything ready to go. I'm in a good place.

Ooh, she's hot.

I've got plenty of time to cook this,

so now I just have to do it.

I turn the flame on,

I put the wok over the burner.

I cook the pork fat first...

..and I notice my wok is not getting enough heat.

OK, we're cooking outdoors and the wok's not heating properly,

and this dish is all about the heat of the wok.

I suddenly realise that

I may have chosen the wrong dish for this challenge,

because it all depends on the heat of the wok

and I'm not getting enough heat.

Let's go, guys. Whoo!

DANIEL: Yeah! JULIE: Let's go.

KEYMA: It's so important that the dish tastes like oysters.

Ohh. I'm tasting and smelling the veloute,

and the oyster is not strong enough.

(SIGHS)

My heart sinks.

I'm feeling defeated at the moment.

I'm not sure if this is going to work.

Maybe it was a mistake making a pisca andina with the oyster.

I don't know what I'm going to do.

KEYMA: Looking to adapt this dish into oyster flavour is super hard.

My concern is that the oyster is not strong enough.

And I'm starting to freak out.

Keyma, what do you have left?

So, um, I just have to...

Um, I want to...

What do I have to do?

OK. Hang...hang on. Just... Just...

Just stop for a sec. Just quickly...

Just take a breath and focus, OK?

You know these flavours. Yep.

This is a celebration of who you are and where you come from.

Yep.

You are a woman. You are a mother.

You know how to multi-task? Maybe.

You know how to multi-task.

OK? Thank you.

So, just do what you do best. Yeah.

So, just continue on.

But if this needs to be your last cook,

then it's going to be your last cook, regardless.

Yep. But it doesn't have to be.

OK. Doesn't have to be. OK?

Yes. Yeah. OK.

Cool. Thank you, Melissa.

Thank you. JULIE: You know what you're doing.

Just get that flavour in there and you'll be right. Yeah.

I have to definitely overcome this self-doubt.

Let's go. We can do this!

So, I'm thinking of making a oyster emulsion

to reinforce the flavour of the oyster.

Is there any, like, neutral oil?

Like... Grapeseed.

Grapeseed. Yeah. Yeah, I'll get you some.

So, for the emulsion, I use the oyster juice

and a little bit of oil.

I'm adding some acidity to it as well,

so it just amplifies the flavour of the oyster.

Let's go!

And just crossing my fingers for that oyster to come through.

I'm really hoping it works.

MEL: You're on the home stretch. 10 minutes to go!

JULIE: Come on! MEL: Come on.

Where's the wind coming from? JULIE: Is that working, Billie?

Just trying to get a bit more heat in there,

but it's not playing, it's just...

SARAH: It's hard out here, battling the elements.

Yeah. 100%

ALVIN: Everything has run so smoothly in round two so far.

But now I can't get enough heat on the wok.

And it's too late now in the challenge to pivot.

I really need to sort of persist, otherwise I have nothing to serve.

So, I just start cooking.

I've decided to do it in stages, cooking the batter, first of all,

in a bit of fat.

And then I put the beaten eggs in,

toss in the garlic and the ginger,

bit of fish sauce, a bit of the oyster brine.

I cook the omelette up

and then I combine that with the batter.

Normally, you have, like, bits of batter

that's been cooked really well,

bits of omelette that's been cooked really well.

But now it's all merging into one big, claggy mess.

Thank you, Julie. That should come up underneath.

And I'll just stand here and be bulk for you.

Which is a clear sense that the wok hasn't got enough heat.

I'm in trouble.

Yep.

Always been a nature person.

(JULIE LAUGHS)

Five minutes ago! DANIEL: Let's go, guys! Come on.

Sigue adelante - that's my mantra.

Keep going, Keyma.

I definitely want the judges to taste the oyster in this dish.

Emulsion is done.

Yum. JULIE: Yum?

Yum.

There you go. Yeah, that's good stuff, Keyma.

Let's go.

I'm so relieved.

It's delicious and very heavy in oysters as well.

JULIE: That's the way. Finding it.

You're finding it. I see the smile.

I see the smile. That's the way!

(WHISTLES)

Good onya, Keyma. That's it. Good onya!

JULIE: She's back! Vamos!

Does that mean, "Go away"? I think that means, "Go away".

No, it means, "Let's go." Oh, "Let's go."

"Let's go." (LAUGHS)

ANDY: Please don't fall. Please don't fall. Please don't fall. MEL: Please don't fall.

JULIE: Oh, my God! This is stressful, man.

BILLIE: I think I've got everything pretty much finished.

The custard in the steamer has set nicely.

The bacon jam is ready to go.

I want to have that sort of smoky,

slightly grilled flavour of the oyster

on top as well, I suppose.

Oysters are good. They're nicely warmed through.

Smell like smoke, so, happy with that.

Yeah, they're lovely.

Just opening up now. So...happy.

JOCK: Final touches. 10 minutes to go. Come on!

MEL: Come on, Keyma! Go, go, go!

Let's go!

ALVIN: As I'm transferring the contents of the wok to the plate,

it doesn't quite look like a hawker-style sort of food.

I taste it and it tastes good,

but I'm afraid, like, it's missing a few of

the...the charred wok sort of flavour.

I just hope that's enough.

Come on, you three. Almost there! One minute!

JOCK: Let's go!

JULIE: Come on, team! Come on!

I'm so proud of seeing this dish coming together.

It's there.

It's oysters. It smells like oysters.

I don't know how is it going to play with the whole dish,

but hopefully, it works.

JULIE: Get it on the plate! DANIEL: Plenty of time to put stuff on. Let's go.

In my mind, I wanted it to look like a Kilpatrick oyster would.

It's almost there.

Oh, I'm puffed.

There is a risk that that custard can be undercooked

or it can be overcooked.

But I know the flavours are there.

So, hopefully, it's the texture that I was aiming for.

Here it is. Ten...

ALL: ..nine, eight, seven,

six, five, four,

three, two, one...

JOCK: That's it!

(APPLAUSE) Well done, you three.

You did it. You did enough and you got it on the plate.

You bloody did it, Keyma.

SARAH: Great work, guys. Thank you.

DANIEL: Onya, Keyma. Onya, mate.

(MUFFLED) Thank you.

(CRIES AND SPEAKS INDISTINCTLY)

BILLIE: We'll get some wine tonight. Yeah.

ALVIN: It's an emotional cook because this could be my last.

And, you know, like, I can't believe

my fate in the competition rests on an omelette.

BILLIE: OK?

BILLIE: I just don't know where I stand at the moment.

Good luck.

Thank you. Good luck, Billie.

Set custard can be risky to cook.

I don't know how I went.

Billie. Alright, Billie.

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Billie, how you doing?

Oh, pretty wrecked after that.

That was full-on.

The plan was to get safe after round one,

but that didn't happen.

Just an observation. Mm-hm.

Whenever you are in an elimination and it's a two-rounder,

you always, always, always

bring your A-game in the second round.

I think you cook at your best... Yeah.

..when we really put you under pressure.

I agree with that, as much as I hate that,

because it means that, you know, round two, here I come.

Are you worried at all?

Probably the custard and whether it's too firm.

I'm still really scared that...

..that it could be my last dish that I make.

I just...don't want to go yet.

Now that I've got this far,

I just feel like going home would be crushing.

Alright. Oh!

Um, we're going to taste it.

OK. Thank you. Thank you, Billie.

Thanks, Billie. Thanks, guys.

Well, she promised us fully loaded custard,

and that is exactly what it looks like.

The smell... The smell is incredible.

And I'm just so excited

to see whether or not this custard is silky smooth,

the way she anticipated it.

It looks like silken tofu.

It does, doesn't it? It really does promise a lot.

The custard...

I think in terms of the way it's set...

..it's beautiful.

It's silky, it's delicious.

When you went into it, it was sitting in your spoon

and it was just glistening and shiny.

I love that underlying flavour of shiitake mushrooms in there.

It just brings a base level of umami.

It's just this great construct, ready for the oyster.

Perfect.

Then it comes alive with all the fully loaded stuff.

I think that oyster just put on a hibachi,

and getting the smoke to pop 'em open,

I think was genius.

MEL: Brilliant flavour, wonderful textures, lots of visual interest,

lots of textural interest as well.

The oysters obviously are providing

that wonderful savoury characteristic

with the porcini mushrooms.

But on top of that, I like that the bacon jam sort of has

obviously a smoky fattiness about it,

but also a sharp, acidic note to it as well.

I feel like, in round two, she's gone,

"I'm going to create the tastiest oyster dish that I possibly can."

And that is evident throughout all of the layers

in this bowl, right here.

She's not going home on something like this, surely.

Alvin. Hello.

Hey, Alvin. How are you, mate?

Great.

What's the dish?

I made a hawker-style oyster omelette with chilli vinegar.

Tough second round for you. Tough second round for me.

Yeah. You started off really confident.

I mean, this is a favourite dish of...of ours.

It's obviously a favourite dish of yours, that you know so well,

and a great concept.

But just towards the end, it was palpable,

the sort of electric stress vibes coming off you.

Did everything go according to plan today?

I did struggle with.. with the heat of the wok.

And that's when I think I just realised

that this could be my last cook.

You know, like, competition's getting steeper.

Yeah.

If you were to go home on this dish, how would you feel?

Mixed, actually, Mel.

Like, I'd be...I'd be proud because I cooked something I love.

But I would be gutted as well

because I cooked something I love.

And for the longest time,

I never thought a lot of the dishes I do is worth...

..putting in front of you guys.

Um, and I'm always surprised that you guys like it.

Connecting through food is something of a language that we all speak

and we can all relate to.

And you have our deepest respect in being unwavering

in that love of connection through food.

We'll taste now. Thank you. Thanks, Mel.

Thanks, Alvin. Thanks, Alvin. Thanks, guys.

Um, does this look a little different

to what you guys are used to?

Yeah, definitely.

I mean, you know, the texture of the egg

and the way it's sort of coalesced with the rice flour

it definitely looks different to

the way I'm familiar with eating orh jian.

One thing I'll say is that the, uh... that chilli vinegar is delicious.

And while the oysters are beautifully cooked...

I mean, they're lovely. Look at 'em.

They're plump. They are absolutely perfect.

As for the omelette itself,

it's just not been executed... properly.

I don't think his wok was hot enough

'cause we're not seeing nice crispy bits here...

Yeah. ..that you normally would.

The chilli ginger vinegar is divine, absolutely divine.

He could bottle it and sell it tomorrow

and, you know, be a very happy man.

Alvin had some issues with getting the wok hot enough.

There is the faintest hint of wok hei,

and that's something that we've come to know and love

about wok-imbued food.

It's there.

But I can't...I can't get past the texture of the omelette itself.

I'm really, really gutted for him.

Hey, Keyma.

Hello.

OK. Sorry.

What's the dish?

An oyster pisca andina.

Who do you want to win this competition for?

It's me. Uh...

It's a huge example for my kids, and I'm glad they can see it.

But it's for me - I feel I've just sacrificed so much so far

that I needed this for me.

(SNIFFS)

ANDY: You right?

Ah...

I've been away from a professional environment for such a long time,

just taking care of my family and just giving so much to them.

And then to be here and prove myself as a person

that is capable to do all of this...

(SNIFFS)

It's that sense of... you have a person here.

I'm not just a mum and not just a spouse.

And I just found some value in myself.

I'm not a super ambitious person.

And then, when I came to the competition,

it just filled me with that sense of achievement and...

Oh!

(LAUGHS) Sorry.

It makes me extremely happy and extremely proud to hear that.

So... Thank you, Melissa.

I'm sorry.

Do you want a hug?

Come on.

(SOBS)

Thanks.

Thank you, guys. Enjoy. ANDY: Thanks, Keyma.

Thanks.

There's a lot that's gone into this dish, isn't there?

I think, like, Keyma realises the situation.

There's top five that's, you know, on her doorstep.

There's the fact that she doesn't like oysters

and nearly spat one out, you know, a few hours ago.

And then there's the fact that this dish means so much.

The bones of this dish mean so much to her on an emotional level.

Yeah. So, there's a lot going on in this plate of food before we even eat it.

There's a lot that's gone into this dish, isn't there?

Make sure you get the...the emulsion.

If I knew that the contestants wouldn't hear me,

I would give that a round of applause right now, on the spot.

Yep.

That's unbelievable.

I'm so happy for her.

Mate... She did it.

It tastes so bloody good.

And it just reeks of oyster,

which I think is the most impressive thing.

The oyster subtly pokes its head out in that veloute

from when she cooked down the leeks, the potatoes, the oysters,

and then drenched the milk in that liquid.

It's really, really good.

It is phenomenal!

It really, really is.

The oyster cream has a wonderful contrast

of velvety, rich texture to it.

The potatoes are tender.

The confit leek melts in your mouth.

And then we get to the oysters,

which are her nemesis today, but also her greatest ally,

because she's cooked them to perfect justice.

They're tender, plump, juicy, amazing.

Just incredible that she has climbed that mountain today,

got to the top of it

and, you know... and still had more to give.

What we've ended up with is not only a beautiful plate of food,

but everything that is in it, in isolation, is perfect.

Yep. I am so impressed with Keyma today.

ANDY: Well, unfortunately, for one of you three,

this is where your MasterChef experience comes to an end.

JOCK: Keyma, we found out today

that there's no love lost between you and oysters.

We were worried about your dish at the start,

but our worry was needless.

Because that was a breakout dish for you.

It was phenomenal.

That was the kind of dish

that we would travel to the Andes for.

It was a triumph.

Well done. You're safe.

ANDY: Well done, Keyma.

Oh, my God.

This is it. Hold onto it and run.

Thank you. Yeah.

So, it's done to you, Billie, Alvin.

Billie, after the oyster went missing in your round one dish,

you were determined to hit the brief in round two.

And you hit it right out of the vineyard.

The custard was savoury, silky smooth,

and the oysters on top were the perfect salty icing on the cake.

Thank you.

Alvin...

Oyster omelette.

It's a solid concept that rested on execution.

And while the chilli vinegar was fantastic...

..and the oysters were perfectly cooked...

..unfortunately...

..the omelette had flaws.

I'm sorry, Alvin.

That's why you're going home.

ALVIN: I'm good.

KEYMA: I don't want... It's OK.

Alvin, you are such an important part

of the history of this competition.

And that history has been developed and deepened this year

by your presence.

Your Malaysian cooking is second to none.

We have seen an incredible array of dishes from you this year.

And personally, I am still devastated

that I missed drunken chicken 2.0.

JOCK: You should be. It was so good.

We are honoured to have met you.

Humbled that you have cooked for us.

It's been an honour and a privilege to be asked back.

It's been a constant surprise

that every time I cook anything delicious from my mum's kitchen,

that you guys love it.

I feel like you've just got this new life

in being able to produce that food for anyone on this earth

and just feeling that it's good enough, 'cause it is.

It's the best. Thanks. And you do it the best.

And you should be really proud of getting to that stage

and just being comfortable in your own skin

and being able to produce that food.

It was awesome to see.

Thanks, Andy.

We have loved it.

Um, but, unfortunately, mate, it's time to say...say goodbye.

Gonna miss ya.

(KEYMA CRIES)

I'm so proud of what I have achieved in this competition.

It's such a privilege to experience MasterChef once,

but I've experienced it twice.

You got a licence for that thing? I do not.

So, I'm trying not to crash it.

It's been an incredible experience.

DANIEL: Oh, yes, Alvin! Stop it!

Yes, Alvin!

The Alvin walking out of this competition is a bit more confident...

JOCK: You actually brought us dish of the day. Congratulations.

..believes in himself...

'Pork face' is actually a term of endearment

my entire family used to call me,

'cause I loved pork so much when I was a kid.

..and unabashedly...

Ah! Ah!

..Alvin Quah.

(LAUGHS) (CHEERING AND APPLAUSE)

JOCK: Give it up for Alvin, everybody!

ANNOUNCER: This week on MasterChef, Australia...

..we're upping the ante on the Apple Isle.

SARAH: I am a little bit nervous.

This is definitely going to be a tough challenge today.

The top five will be digging deep...

(LAUGHTER AND EXCLAMATIONS)

Come on. Does it get any better than this?

This could be epic.

..to bring exceptional dishes...

JOCK: Like, that's... proper good.

MEL: It was a genius dessert

..that will get them to the finish line.

Captions by Red Bee Media