Original subtitles

It's breathtaking, isn't it? (LAUGHS)

Their cooking was inspired...

KEYMA: I have a really special dish and I think today is the day.

DANIEL: It's the most incredible feeling when you get pushed

and a bit of pressure and what your brain can do.

..serving up spectacular dishes.

MEL: It is phenomenal!

JOCK: THEY are killer.

Ye-e-es!

But it was time to say goodbye to a MasterChef favourite.

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

JOCK: Give it up for Alvin, everybody!

(ALL CHEER)

Tonight - the top five are going all out...

SARAH: At this point in the competition,

you can't afford any error.

..for the biggest advantage yet.

# '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. #

JULIE: Today's an immunity cook

and here we are in Launceston, on the banks of the River Tamar.

And I'm still just thrilled to be here, in the top five

and in this beautiful place.

Good morning.

ALL: Morning!

Welcome to beautiful and historic Launceston.

This city has just been named a UNESCO Creative City of Gastronomy.

Oh, wow. Northern Tasmania has long been noted

for its world-class agriculture.

Its paddock-to-plate food is backed by sustainable wineries and farms.

And one of those farms

grows the ingredient that will form the basis of your challenge today.

And that is...

..truffles! ANDY: Yeah. it is!

JOCK: Yes, it is! (ALL CHEER)

This region produces some of the best truffles in the world.

So...

..we're gonna send you off to the truffle farm nearby to meet Anna

and you are gonna hunt your very own truffles

that you'll cook with later on in the challenge.

How good's that?

Truffles? Oh, my God.

I don't cook with truffles at all.

I have dishes in, you know, fancy restaurants with truffles

and I like them but...

..they're not even a thing in Venezuela.

Great. Wow.

So, get outta here. We'll see you soon.

Alright. Bye! See ya. Good luck.

I am so excited to go truffle hunting.

I think this is gonna be a really fun experience

and something that we would not usually get to do.

This scenery is picturesque.

We've got these rolling hills and beautiful shades of green and trees

and it feels like a bit of a fairytale.

DANIEL: Oh, the dogs!

The dogs!

Hi, guys! (DOGS BARK)

Sorry about the welcoming party.

(ALL GREET EXCITEDLY)

They're not gonna do any work now

'cause they've got all these free pats. (CHUCKLES)

Well, sorry. Neither are we, now that we've got dogs to pat.

(LAUGHS) Welcome to the farm.

ALL: Thank you. I'm Anna. You've met the crew.

Here we've got Douglas, our golden labrador.

He's our chief hunter. Hi, Douglas.

Then we've got Poppy here and then we've got Peggy,

who is our resident puppy in training.

(ALL SIGH)

I'm very fortunate that I've grown up here at the truffle farm.

My parents were actually the pioneers of the truffle industry within Australia

so I've been around truffles since day dot.

Um, probably don't know how to cook with them as well as you guys do.

But today, gonna take you guys for a bit of a hunt, put you to work,

get you nice and grubby, hopefully.

So, if you guys would like to come with me

and we'll go and see what we can find.

(ALL EXCLAIM) (CHUCKLES)

JULIE: Douglas! We gotta go find some stuff.

(GIGGLES) So cute! Come on, Douglas!

I never even had fresh truffles before coming here.

So now we're gonna go and farm our own. It's incredible.

BILLIE: Ooh, baskets! And a trowel.

I mean, look at me, I've got a bloody sweater on,

like, I'm gonna go truffle farming.

What's happened to me? (CHUCKLES)

Poppy, sit.

Good girl. Let's go hunting.

Let's go hunting. Good boy.

Good girl. Good girl.

Where's the truffle? Let's find. Let's find.

Where is it? Let's find it.

I'm just in awe, watching what Anna's doing

and how she's controlling these dogs and telling them to go and hunt

and they know exactly what she's telling them to do.

Can you show me where, please?

It makes me wanna be a truffle farmer.

Good girl. Stop. Thank you.

SARAH: Oh, my gosh. Clever girl.

Wow.

Ooh, you rolled him out. Well done.

Oh, my gosh. Wow!

(ALL LAUGH) Yes!

Oh, it smells incredible.

And there is actually another one there.

Another one! Go, Billie.

Go for it.

Oh, you got it.

Yes!

Digging them up out of the ground and getting your hands dirty,

getting right down under that truffle,

it's such a cool feeling.

Amazing.

And I think I wanna do a dessert.

Can we go this way, please?

(GASPS) Can we go this way, please?

Douglas is onto another one. Go, Dan.

Oh, yes.

Good boy. Come here. Good boy.

Where on here. (LAUGHS)

Dan, that's the fun part.

(ALL EXCLAIM) Oh, my God! Stop!

No way.

You take your time with that one, Dan. We don't wanna be breaking him.

JULIE: Daniel starts digging up this truffle

and it just keeps going and going.

Gentle. Gentle.

Use your fairy fingers, Dan.

SARAH: That is insane.

If you give it a bit of a wobble. Yep, now...

(GASPS) ..work it out.

(ALL EXCLAIM AND LAUGH)

That's amazing!

It's like the size of a human head.

That is huge!

(LAUGHS)

It's massive and I don't know what the going rate for truffles is

but...I know they're expensive and I've got the biggest one.

BILLIE: Still soft? SARAH: Yeah, soft! (LAUGHS)

You've done very well.

I think you guys have enough to cook with

and you probably cleaned me out for the day.

(ALL LAUGH) So I hope they serve you well

and please do them justice for me, that'd be great.

Um, plus, uh... (PEGGY BARKS) Oop.

BILLIE: Thank you so much. Thank you so much for having us.

Oh, no worry at all.

Shall I go see what I've got left in here?

(ALL LAUGH)

JULIE: Dug up a nugget, like Eureka! DANIEL: Dug up a...

Yeah, that's what it felt... (LAUGHS)

Mate. Black gold. Black gold.

Can't wait to cook with them. (LAUGHS)

BILLIE: Seriously, best day ever. I know! (LAUGHS)

JOCK: Welcome back, guys! ALL: Thanks!

Got some shiny presents. I know.

Ooh.

Nice harvest. Nice harvest.

Oh, wow!

They smell - and they look - brilliant. Look at Dan's!

DANIEL: Have a go at that stonker. What?!

(ALL LAUGH)

No... Come on, make your way to your benches. Let's go.

Alright. Thank you.

Yep.

Hi. (CHUCKLES)

Alright, guys, listen up,

you've got 60 minutes to cook your truffle dish.

And we don't want just truffle to be on the plate,

we want it to elevate your dish.

Take it from good to gourmet.

The pantry is packed full of fresh produce from north-west Tasmania.

It's one of Australia's best food bowls.

So, use it to your advantage.

The best dish cooked today will win its maker immunity

from tomorrow's elimination.

And your 60 minutes...

..starts now.

(JUDGES CLAP)

JULIE: It's lovely enough to cook with something as beautiful as truffles...

..but it's not the easiest task. (CHUCKLES)

Oop!

SARAH: Cooking with truffles can be a little bit tough

because it's such a strong flavour

and it's such a delicate ingredient...

Can I just get past...? Sorry.

..that you really need to hero it and let it sing

without, you know, overcomplicating the dish.

BILLIE: I think getting that perfect flavour balance of truffle is key.

It could be overpowering if there was too much truffle flavour.

So I think getting the balance right will be important.

Um, I'm gonna go round you, Dan. Excuse me. Yep.

Tell me someone whose comfort zone this is in.

Because for someone to have a recipe

where they can elevate a dish with truffles willy nilly,

they would have to be a millionaire.

"Let me just go grab my fresh truffle out of the fridge."

Like, no-one's got that laying around. (CHUCKLES)

They're expensive-as.

I am making truffled potatoes.

When I think of truffles, for me,

I wanna eat it with something that just really carries

the flavour of the truffles and, yeah, potatoes do that the best.

So I've got, um, the potato fondant.

I'm doing potato aligot,

it's like a kind of cheesy mash,

and a light, airy potato on top.

In my mind, I can envision this dish being an immunity-winning dish.

It's just all about nailing all of these elements.

60 minutes to bring us a doozy truffle dish but, I mean,

what also helps them

is this Rolls-Royce of pantry from the north-west of Tasmania.

Like, come on, does it get any better than this?!

You know, cheeses, pumpkin, mushrooms, potatoes.

All of that wine and cider as well.

Like, it is literally stocked with Tassie's finest.

This is why you come to Tassie - to get your hands on produce like this.

Hundred percent, the north-west is known for its great produce

and basically, what we've done is pick the very best of it... (CHUCKLES)

..stick it in a pantry

and now they've got 60 minutes to bring us an epic dish.

How can it not be epic... I know.

..with such amazing produce. Yeah.

Yeah, this is a once-in-a-lifetime cook's dream.

These are going to be brilliant dishes, I know it.

Hands up if you love truffles.

Yeah, two hands. Two hands.

Right, what are you cooking?

Tassie's known for its southern rock so I think I'd just luxe it up

and go southern rock lobster.

I think I'd be pretty simple with the lobster.

Maybe poach it in some butter and cider.

Make a sauce out of all the head meat

and then go hard as I possibly could with the truffle over the top.

Yum.

Show off the lobster, show off the truffle,

two of Tassie's best ingredients combined.

Yep. Gotta be a winner.

Nice. Mel, what would you cook?

Uh, look, I am really into the idea of a luxe...

A fully loaded omelette.

I love the crays as well so crays, egg, truffle,

just beautiful flavours together. Very simple.

I wouldn't try to do any more than that.

But when you have such luxurious ingredients in their raw form here,

you don't need to do much to really elevate.

What about you?

I'd be cooking, um, little truffle quails.

Good news is, I think there's a little gap there

where a couple of quail have been taken.

Ooh. Julie has them. So we could be seeing some quail.

Yes, I can see Julie Goodwin breaking down a quail right now.

Argh! (CHUCKLES)

Back in season one, I had the enormous privilege

of cooking at the Hong Kong Jockey Club with Donovan Cooke...

You ready? Yep.

(GASPS)

..and he had a dish on the menu that was pigeon

with truffles and celeriac.

Wow. It's beautiful.

So, my dish is inspired by that.

Obviously, I don't have pigeon so I'm gonna use quail.

I'm gonna make a truffled celeriac puree

with truffle-stuffed quail breast.

I can't remember any of the recipes that I cooked on that day

but I hope I do the flavours justice.

The first thing I'm cooking is the celeriac puree.

I'm gonna use truffle in the celeriac puree

by pureeing up the celeriac

and then putting a load of truffle into it.

I'm also gonna use truffle in the quail breast.

I'm going for the top dish today.

I really, really want immunity.

It's so important at this stage of the game.

The fewer of us there are,

the higher the odds are that you're the one that's going home next.

And I haven't raised my head to look at the finish line too often

'cause I'm too focused on what's in front of me on my kitchen bench.

But when I do lift my head up and look at the finish line,

it's getting closer and closer and the idea of reaching it,

it's pretty appealing.

KEYMA: I am so nervous about this challenge.

I don't cook with truffles at all.

At the moment, I don't know what to do.

I'm just going by my gut.

I know that truffle goes with creamy stuff

so I'm thinking that the creaminess of corn

could lean towards the truffle flavour and...

..the first thing that comes to my mind is my cachapas.

And I'm thinking flavours of cachapas with truffles.

I've already made it here in the kitchen.

(ANDY CHORTLES)

This is a very emblematic dish in Venezuela.

It's called cachapas.

Keyma, beautiful dish.

Please make it again because I really enjoyed it.

Well done.

But I'm thinking how to actually grab those flavours

and just put it into something a little bit more refined,

a little bit more truffle-forward. (LAUGHS)

I'm going to do two different textures of corn -

creamed corn

and the second texture will be, like, a really heavily grilled corn,

which I'm planning to grill on the hibachi.

Keyma. Hello. How are you?

What's your dish?

I'm cooking, like, an interpretation of a cachapas.

At the beginning of your experience here in MasterChef,

we've seen cachapas before. Yep.

I have a feeling this is going to be entirely different.

They're gonna just take it to the next level and make it really fancy

and nice to eat.

A bit more... A lot more refined, not a bit.

(LAUGHS) A lot more refined.

Talk to me about your relationship with truffles.

Uh, none. Zero.

I've eaten them but I've never cooked with them.

The presence of the truffles on your dish need to make your dish

better than the dish would be if it didn't have truffles. Yep.

This is immunity you want.

You want this one. Yes. Yes, totally.

Thank you.

Even though I have made cachapas several times before,

I've never cooked with truffles at all

so I don't know how is this gonna come together.

I'm really worried.

45 minutes to go. JOCK: Let's go.

I gotta have a look at this thing. (CHUCKLES)

You have got to be kidding me. MEL: Whoa!

Can you believe you found that? 490 gram.

It's half a kilo of truffle! (LAUGHS)

Very impressive.

I've got my massive truffle and I'm just sort of thinking

how can I make something really flash with a bunch of truffles.

Mum used to make cabbage gratin.

Literally, like, cabbage baked with cheese and bechamel

and I'm thinking, "Well, that could be pretty bougie

"with truffles added to it."

So I'm gonna make that.

I'm gonna sear my cabbage a little bit and throw that into the oven

so it bakes and goes nice and soft.

And then, I've gotta get started

on my very luxe spicy bechamel cheese sauce with truffles all through that.

OK, um...

Hey, hey, hey, hey.

Get it in there.

Can't even get it in my pocket, it's that big.

(LAUGHS)

Oh, my God, finding those truffles today

was just one of the best experiences I've ever had.

I had the best time.

But yeah, I've sort of been thinking on the way back of what to make

and the dish is a truffle ice-cream with a chocolate mousse

and a chocolate crumb.

So, I don't just wanna do any old sort of truffle ice-cream dessert

with a chocolate crumb,

I wanna make it more about what we did today

and make it actually look like a truffle sitting on that dirt

that we pulled it out of today.

So, the first thing I start on is this truffle ice-cream.

I don't want this truffle ice-cream to be overly sweet.

I think using creme fraiche will give it a little bit of acidity

and hopefully carry the truffle flavour a little better.

Coming back to this season of MasterChef,

I didn't really think that savoury desserts would be my thing

but I've found myself cooking them quite often

and really, really enjoying it.

Unfortunately, they don't always hit the mark.

But today, I wanna be presenting the judges a winning dish.

I feel really happy today

so if I get immunity, I'll just be over the moon.

Happy with that. Happy with that.

I've got my truffled celeriac puree done.

I've got my jus bubbling away there, tastes really good,

it'll only get richer as it reduces, so I'm happy with that.

And so now, I'm using truffle in the quail breast.

It'll be truffly.

# Every day I'm truffling. #

So, these quails are so tiny

that I don't want to use the breast as a singular thing

because it'll overcook.

So I'm going to double the breast over and put truffle in between,

wrap it up in the skin that's still attached to it,

then put shaved truffle all over it,

and put guanciale, which is very thinly sliced pork fat,

all the way around it

so the heat's not gonna get in and ruin that truffle.

Julie.

I'm smelling some really good smells here.

(LAUGHS) What's the dish?

Truffled quail with truffled celeriac puree.

Some vincotto glazed grapes and walnuts.

Beautiful. So talk me through your elements of truffle.

In the celeriac puree, I've put fresh truffle in at the end.

Great. Tastes great.

Beautiful. And then inside the quail,

so, I've removed the double breast from the quail

and wrapped it around some truffle. Stuffed. Love it.

Then I'm putting it on the outside, I'm gonna wrap it in some guanciale

and panfry that. Yes!

'Cause, you know, why not have some pork fat?

Exactly.

Think if I pull off every element, the way I see it in my head,

I think I have a chance at this immunity.

KEYMA: The challenge today is truffles.

I'm so nervous but I'm just gonna trust my gut

and grate some truffles in the cream corn

so it just infuses the whole puree.

I'm just hoping it works.

I taste a little bit.

Yeah, they're delicious.

It's like a match. (CHUCKLES)

Now that I know corn and truffle goes so well together,

I think my dish is gonna work.

Dan?

Can I borrow the truffle oil? Yep.

Normally, cachapas is served with cheese and pork

so I wanna incorporate the pork flavour into the whole dish

because I know that corn and pork go together.

So, I'm hoping that truffles and pork go together

so all of it is a match made in heaven, I guess.

SARAH: So, for potato aligot,

once my potatoes are soft and, you know, really tender,

they need to go through a drum sieve.

And they get mixed with a lot of cheese.

It's like a serious workout.

Oh, God, my arm's sore!

(CHUCKLES)

I need your muscles, Dan. (LAUGHS)

I'm whisking this as hard as I can to make it creamy

and just to really bring out the stringiness in that cheese.

JOCK: Sarah. ANDY: Hey, Sarah.

Hi.

So, it's a dish all about potatoes. Yes. It is.

So...pommes aligot, the potato fondant

and then a light, airy potato over the top.

So...potatoes on top of potatoes.

Yep. With some more potatoes.

Yep. Lots of potato. Bit of cheese and the truffle...?

Yeah, I wanna know where's the truffle? Yeah.

So, I put a bit of truffle vinegar in here

and it's all about the fresh truffle over the top.

If there's one day to go as hard as you possibly want with truffle...

Yeah. ..it is today.

And at the moment, there's, like, not even a waft.

You plucked that thing out of the earth not long ago...

Yep. ..like, use it.

We're not charging you for the truffles.

It's alright, you're not getting an invoice. Use it! Yep.

Get into them! Yep.

Come on. Use it. OK.

I want the judges to be happy with the dish.

Because ultimately, I want to be safe today.

I want this dish to win.

And if they're not happy with my elements,

you know, how am I going to be able to make this a winning dish?

(SIGHS)

30 minutes to go! Come on! MEL: Come on!

Today, I'm making a roasted cabbage with a truffle and gruyere bechamel.

Bechamel has come together nicely.

Nice and thick. Nice and cheesy.

Mustard works really well in there.

So, I'm really happy with that, to be honest.

My cabbage is cooking really well. Oh, that's looking good.

This is one of those things that you...

..well, probably never get to do is go and pick a truffle

and then cook a dish with it with the beautiful backdrop of Launceston.

Oh, look at that bloody truffle goodness!

I'll be writing that one down

in the 'Cool Thing's I've Done in Daniel's Life.' (CHUCKLES)

If there's ever a day

to go and burn a... mountain-load of money on truffle,

today's the day, so I'm taking my cabbage out of the oven

and I'm opening up the leaves and I'm just...

..sprinkling in truffle in between these leaves of cabbage, like... (CHUCKLES)

Don't be shy with the truffles.

If it's gonna be a day where you use truffle, then damn well use truffle.

There's so much truffle in this thing, hey.

This is gonna be the most bougiest cabbage ever.

Hey? (CHUCKLES)

This cabbage is, like, worth more than my damn mortgage.

Having a win, Billie?

Huh? Having a win?

Having a win? Yeah.

Um...

..not losing just yet.

Yeah, I'm feeling good about how everything is progressing.

I've got my truffle ice-cream in the machine.

I'm happy with that.

And I need to finish off the chocolate mousse

and the chocolate soil next.

BOTH: Billie. Hi.

ANDY: What's going on? Talk to me about your dish.

The dish is a truffle ice-cream with a chocolate mousse

and a chocolate crumb.

Wanna make it look like a truffle sitting on dirt.

Taking inspiration from where we were this morning

and getting them straight out of the ground,

that was probably one of the best things I've ever done in my life.

Nice. Amazing.

Are we truffle-hunting in a bowl? Is that what's happening?

Yeah. Your dish sounds fantastic.

This could be killer. It could be.

If you balance, like, the sweetness with the savoury

and then the truffle just powering through every layer.

Mm-hm. Like, this could be epic.

Jock and Andy seem pretty excited by my dish...

And you're the only dessert in the kitchen today as well, so... Yeah.

You've got a pretty good chance of standing out.

All you've gotta do is nail it, right?

Yeah. Hey, the door's open.

Yes. The door is open.

Just walk through it. Fill it with truffle.

..and that definitely gives me a boost of confidence.

But...

..to have the chance to win immunity,

I just need to make sure I get the balance of flavours 100% right

on this dish.

15 minutes, gang.

15 to go. Let's go!

KEYMA: Now that I'm starting to feel confident with truffles,

I want to make sure that truffle flavour

shines through the whole dish.

So, I'm gonna make a truffle-heavy sauce

to tie the whole dish together.

I have my pork in the oven, I have my roasted corn,

so I need to pull it all together.

So today, more than, ever, immunity is really, really important.

I'm cooking against the best of the best in this kitchen.

And I may have to bring my A-game.

Um, the judges are after a lot of truffles.

So...I think the key is to load it up.

I feel the judges really want me to bring home the truffles with this dish

and my intention was more to just load it on the top

of that pillowy cream potato.

So, I think I need to reinforce that truffle flavour.

But soon as I start adding more truffles to my aligot,

it seems to split.

Oh, God!

Oh. Yikes.

Something's reacting

and it's just not got that beautiful stringiness that it had before.

Oh, my God, what a mess.

It was perfect, it was gonna be fine.

But then it's gone a bit grainy when I added more truffle.

At this point in the competition,

I can't afford any error in an element.

But I don't have time to start again.

(SIGHS) Yi-yi-yi.

Five cooks at the top of their game, not a bad dish amongst them.

Dan, roast cabbage, truffle cheese sauce - yum.

Sarah, truffle potatoes - delicious.

Billie - dessert.

Keyma, remember her cachapas - the corn pancake -

modern interpretation of, very excited.

And then lastly, Julie is doing what you would do -

quail, stuffing the truffle in the quail, beautiful jus.

She is going hard out to win this thing,

she really wants it and I think she really could with a dish like that

if she gets everything perfect.

I've got my little quail breasts stuffed and wrapped.

So now it's time to start panfrying my quail.

I need to cook them on a very quick heat

because I wanna get some colour on the outside

without it cooking all the way through.

And it's gonna cook through pretty quickly.

That's sort of my scariest thing is getting the cook on those right.

I want them to be medium rare.

The biggest risk factor of all is overcooking it.

Ah!

Because...it can overcook very, very easily.

Let's face it, if the quail doesn't work out on this dish,

I can kiss immunity goodbye.

BILLIE: So, I've just made my truffle truffle,

which is, like, the, um, truffle but it's actually chocolate mousse.

So the coating on the outside has the truffle, cocoa

and some crystallised chocolate.

So, yeah, I was hoping it would turn really dark and it has,

so, really happy with that.

I'm happy with the flavours so far in this dish.

The ice-cream...

..is very strong with that truffle flavour.

The chocolate mousse is just that beautiful rich chocolate flavour.

And knowing the judges were really happy with my idea for this dish,

yeah, I feel like it puts me in a pretty good position

to maybe get that immunity.

I've just gotta finish off this soil then I'm done.

We want to see five bougie dishes in five minutes!

Come on! Bring us bougie!

Yeah.

(CHUCKLES)

JULIE: I'm frying off my quail breast.

The biggest risk factor of all is overcooking it.

So I don't leave it any longer, I get it out, I get it off that hot pan

and set it aside to rest.

Julie Goodwin. Hello, Julie. Hello.

Is that the little quail guys?

Yeah, it's the double breast wrapped around some truffle

and then wrapped in some guanciale.

Is immunity yours?

I hope so. I'm trying for it. Back-to-back.

Yeah. Could she go back-to-back?

I'd love to go back to back. Come on, girl.

Thank you. Good luck.

It's the moment of truth.

It's time for a little prayer.

Oh, my God, please don't be overcooked.

It's medium rare and it's got that beautiful line of pure truffle

through the middle.

Beautiful.

BILLIE: I'm really happy with this dish.

The truffle has actually worked out much better than I thought it would.

And the ice-cream is nice and creamy

and it's all sitting on this sort of crunchy chocolate soil.

It looks like the truffle that I pulled out of the dirt this morning,

so I'm quite excited to show that to the judges.

DANIEL: My dish is ugly, I know that,

but it's a really tasty piece of cabbage.

And I think the truffles is what makes it better.

So, I think I've definitely hit the brief,

I've elevated the dish with truffles.

Seriously, if the judge say I haven't used enough truffle, man,

like, they need to see the bill.

There's a lot of truffle in that thing. Like...

..it's almost more truffle than it is cabbage at the moment.

Bougie cabbage.

30 secoooonds!

JOCK: Come on, guys! Whoo!

KEYMA: I'm plating with 30 seconds to go.

I'm just adding some of the cream corn puree underneath.

The three medallions of pork loin.

The cream corn round the sides and then truffle butter.

It needs more truffles.

It's a truffle challenge, isn't it?

So I'm gonna shave more truffles on top.

10!

JUDGES: 9, 8, 7,

6, 5, 4,

3, 2, 1!

That's it!

(EXHALES)

Well done, trufflers.

BILLIE: How did you go, Miss? Uh.

As good as I can be. Good.

(CHUCKLES)

Crazy. That was crazy.

Well, truffles was the order of the day

and we would like to see it writ large across your dishes.

The prize for the best dish today -

the first spot in our top four.

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

If they wanted truffles... truffles there are. (LAUGHS)

Keyma, what's the dish, please?

The dish is Flavours of Cachapas.

Which is a corn pancake.

We've seen cachapas before from you. Yes.

This is a very different version of that.

Very different. Are you happy with the dish?

I'm happy with the dish. And I think the flavour is there.

It's truffle-forward and I really like it.

I hope you just...like it as well.

Keyma, I love the concept.

You know, your little play on cachapas.

Brilliant cook on the pork.

Pork loin is such a hard one to get right

and I don't think you could have done that any better.

And it helps that it was a really bloody good piece of pork loin as well.

Thank you, Tassie. (GIGGLES)

Um, the simplicity of that charred corn was delicious.

I loved the pairing of truffle and corn.

The pork is beautiful,

the spice rub really complements the sweetness of the pork

and the charred corn as well gives it that really nice deep caramelisation

that balances out the sweetness of the creamed corn.

Keyma, it's like cachapas 2.0.

I really enjoyed it.

I think you did a great job of capturing the spirit of that flavour

and feeling in the dish.

I really, really enjoyed this.

Great cooking on the pork, fantastic.

And here we are again,

you've got another ingredient that you haven't used before

but because your cooking is at a level now

where you're able to draw on your own gut feeling of what's right.

Isn't that amazing that you can work with a product

you've never used before and still create magic on a plate?

I'm so proud of you.

Thank you. Well done.

Thank you. Nice one, Keyma.

Great. Good work.

Well done.

Next up...with a big truffle from a big man, it's Daniel.

Epic call-up, that, wasn't it?

I would love to win immunity.

I want them to be like,

"OK, damn, this is a pretty nice piece of cabbage.

"Tastes like truffles."

But...we just have to wait and see.

Applications for next season are now open.

Go on, get on it!

Daniel, what did you cook?

I made a roasted cabbage with a truffle and gruyere bechamel.

Daniel, good news, delicious, mate.

The flavour you got into that bechamel is, like, topnotch.

You know, it's rich, it's deep, it's salty.

The funk that the truffle brings is definitely there.

Um, so you massively hit the brief with that element alone.

I really enjoyed the little pieces of the crispy speck on top.

That with the purple sauerkraut and the bechamel,

that's when it really lit up. Yep.

The only problem I've got is just the seasoning on the cabbage.

It could have done with a heap more salt.

Oh, OK.

You think that you're seasoning it, like aggressively... (CHUCKLES)

But, like, you've gotta think, the cabbage is, like, that thick

so you've really gotta make an effort

of driving the seasoning in somehow. Yeah.

We'll see if the seasoning on the cabbage lets you down

or if it gets you home. You never know.

Oh, thanks, Andy, cheers.

That was a really delicious bite of food, Daniel.

(CHUCKLES) Oh, cool.

And I'm really glad that the way Jock cut it up,

we got to have a little bit of everything from the core

all the way through to the leaves

because the gradiation of flavours

from sweet all the way through to caramelised

is really what we love about a roasted cabbage.

It has just a real contrast of degrees of flavour,

which is really, really nice.

You've put a lot of truffles through it.

There's a lot of truffle going on,

there's a lot of fragrance and flavour.

It's exactly what you needed to do today.

It's not a perfect dish but it's definitely vying for immunity.

Thanks, guys. Cheers.

Well done.

It's good to know I'm thinking on the right track.

Yeah, yeah.

Next up, it's Sarah.

I'm really happy with the flavours of my dish

and I really love the different plays on potato and truffle

that I've got throughout the dish.

I'm really concerned about the aligot.

The flavour is there but the texture is just not how I wanted it to be.

Sarah, what's the dish, please?

I have made truffle potatoes.

Sarah, um, I've got no issue with the flavours.

But the texture, it just wasn't as good as it could have been.

Mmm.

Sound idea, really sound idea and ambitious,

so that's a really good thing that you should hold onto.

Unfortunately, the execution wasn't commensurate with what you needed

to be able to achieve.

If you'd nailed the texture of the aligot,

it would have been absolutely vying for immunity.

Yep. Sarah, we want you to succeed.

That's the biggest thing here.

Yes. Thank you, Sarah.

Next up - Billie.

I want the judges to get that really rich truffle flavour

from the ice-cream and then the chocolate and the hazelnut flavours,

I want just to sort of complement that main event,

which is the truffle ice-cream.

Ooh!

It has to be really truffled flavoured.

Otherwise it would just be a plain vanilla ice-cream

with a chocolate mousse.

Billie, what's the dish?

It's a truffle ice-cream with a chocolate truffle.

Can I just say that looks really, really good.

Thanks. Thank you.

You were thinking about this while you were truffle hunting?

Yeah. Well, it was such a cool experience to do that

and get your hands in the dirt and actually do it.

I loved it.

Let's try it.

It was a genius dessert.

Because as you're crunching through that crumb,

I can imagine walking down the gravel, poplar-lined driveway

of your truffle farm.

I could see it. Yeah.

Your mousse - texture is fantastic, the flavour is brilliant.

Billie...creme fraiche ice-cream, it's got acidity,

texture was beautiful, it was fantastic.

And then, you know, you're sort of chocolate soil guy down the bottom.

Genius dessert, looked fantastic, all the elements were perfect...

..but the truffle.

Bugger.

You can taste it in the ice-cream

but as soon as you have any of the chocolate components,

it very quickly disappears.

Big damn.

Billie! Big damn!

Ohhhh!

Thank you, Billie. Thank you, Billie.

Dammit!

The next truffle dish we'd like to taste belongs to Julie Goodwin.

Sauce her up, Jules.

I want the judges to experience a fine-dining dish

that smells of truffle, that tastes of truffle.

I'm hoping with everything I have

that my dish is gonna get me across the line

and keep me safe from this next elimination.

(SIGHS)

It's quail with celeriac and truffles.

Yum! This is quite sort of - dare I say - fine dining for you.

(LAUGHS) Is it?

It is a little bit but I think of truffle

as kind of a fine-dining ingredient. Yeah, right.

We're not shaving it over our spaghetti bolognaise at home.

You aren't?

When I grow them myself, I may do that.

It just feels like a luxury item

and I felt like I wanted to make a luxury dish to go with that.

Let's taste it, guys.

Julie. I really enjoyed that.

The quail - brilliant job.

It was beautifully cooked.

It reeked of truffle. Amazing.

Your sauce work is fantastic.

Like, that's proper good.

Thank you.

Your celeriac puree has let you down a little bit.

What you needed, just to set that quail off

and make it sing with that beautiful sauce

is for the puree to be, like, creamy and silky.

I love the attention to detail with the quail -

perfectly cooked, beautifully tender

with just those few slivers of truffles through,

wrap the guanciale that not only protected the quail

but also imbued it with moisture and a smoky richness.

It was just a really smart move on your behalf today.

And then the puree, I thought celeriac and truffle,

both deeply earthy in their perfume, best mates,

so the concept was really sound.

OK, so the way you achieved that today

wasn't as perfect as it could have been

but as it stands, it was a really refined, truffly plate of food

and I think you did really well.

Thanks, Mel. Thank you.

The sauce is, like, unbelievable.

Sweet, sticky, salty, like, it is so on point it's not funny

and the cook on the quail was unbelievable.

Really well done. Thank you.

Thanks, Julie. Cheers.

Alright. (LAUGHS)

Great work.

May I just say how good is Tasmania?

Hunting for fresh truffles and then cooking with them,

right here in the heart of Launceston.

That's the kind of experience you cannot get anywhere else

and one that will stay with you for a very long time.

We wanted you to use those truffles to elevate your dish,

win immunity and secure your place in the top four.

And this was a tough decision for us.

Sarah, Billie, Daniel,

sorry, you won't be winning immunity today.

Keyma, Julie...

..we really enjoyed both your dishes

and both of them used truffle in an elevated way.

Keyma, your pork was perfectly cooked.

Julie, your quail was too.

Keyma, your corn was fantastic.

Julie, your sauce was excellent.

It was neck and neck but in the end,

Keyma...you won immunity.

Welcome to the top four.

KEYMA: Top four now. I can't believe it.

That just only means that the way I'm cooking at the moment

is above my expectations

and what I thought I would achieve in this competition so far.

So I'm so proud of myself.

Well done, Keyma.

That means you get to relax tomorrow, put your feet up

and revel in immunity.

But, you will need to cheer these guys on.

Billie, Julie, Daniel and Sarah,

tomorrow may be our last day in Tasmania

but it will also be the last day for one of you in this competition.

So go home, have a good sleep and come back focused and determined

to secure the spot that YOU deserve in the top four.

Goodnight, guys.

Nice one, Keyma. Well done, Keyma.

Thank you. Thanks.

Thanks, guys.

ANNOUNCER: Tomorrow night on MasterChef Australia,

we say farewell to one of our finest...

JULIE: If I'm the person who's eliminated today,

obviously, I will be shattered.

But at the same time, I'm very proud of what I've done.

BILLIE: But I've got

everything on the go at the moment.

Oh, no! That's hot oil!

Oh, no.

That could be it for me.

..when Tasmania serves up

a nail-biting elimination.

JOCK: I think we're gonna be judging

on the smallest of flaws today.

That's definitely a flaw.

Captions by Red Bee Media