All language subtitles for MasterChef.AU.S16E04.720p.WEB-DL.H.264-bill

ANNOUNCER: Previously on
MasterChef Australia...

Our home cooks
had their hands full...

It's hot.
Multi-tasking. Let's go! Whoo!

..trying to impress the new judges,
and the one and only Jamie Oliver.

I'm making a pani puri.

Really? It's one of my favourites.

I love pani puri.

They made the most mouth wateringly
messy finger food.

ALL: Ah!

That was amazing.

JAMIE OLIVER: What an
absolute knockout.

That's the kind of food

that's going to get you far
in this competition.

And the top five are vying
for immunity tonight.

WOMAN: ..guys.
MAN: Let's go!

(ALL CHEER)

SAVINDRI: I am immediately thinking,
"Oh, my good God."

(WHISTLING AND WHOOPING)

I can see Poh is putting together
what looks like

a really intricate dessert.

(WHOOPING AND APPLAUSE)

Come on down, guys.

And chef Jean-Christophe
working with some fiddly bits.

It looks all very, you know,
cuisine nouveau,

or however you say it.

Come on in, enjoy the show.

(APPLAUSE)

Oh, my God, it smells good!

STEPHEN: I've sort of got all these
things going through my mind.

I'm not really sure
why they're cooking a dish

when we're walking in.

Yes!

It's going to be an interesting one.

It's incredible.
Wow.

This is my milly filly
with pistachio.

Yum!

WOMAN: Oh, my God,
Poh's dish looks phenomenal.

Guess what? Apart from
the under-bench basics,

I only used one ingredient
and 90 minutes.

Ooh!

Oh, my God.

MAN: She's a weapon.

I can't believe it.
I'm impressed. One ingredient.

WOMAN: Poh's dessert was so good!

Don't they look gorgeous?

Uh-ooh! (LAUGHS)
You sabotage.

JEAN-CHRISTOPHE: So this is
my beef fillet

with wine, mushroom polenta
and Roquefort cheese cream sauce.

Contrary to Poh, I have used

a total of 20 ingredients

and only had 45 minutes
to complete my dish.

Yes.

Look at that!

Wow!

I was completely shocked to see
what Jean-Christophe had done.

I mean, to get a perfectly
cooked steak with the polenta

and the vegies
and the blue cheese sauce.

It was incredible to see
how fast he'd done that.

Poh and Jean-Christophe
have just demonstrated how time

and ingredients can be used
in this kitchen

to create something delicious.

It's that age old MasterChef
question - what do you value more?

Yeah.

Time, or ingredients?

And that is exactly what
today's challenge is all about.

You can follow in
Aunty Poh's footsteps

and use the under-bench staples,
plus one ingredient of your choosing.

Do that and you'll have a whopping
90 minutes to pull a dish together.

Or you can follow
Jean-Christophe's lead

and select up to 20 ingredients
to cook with.

But, if you do, you will only have
45 minutes to complete your dish.

(EXHALES SHARPLY)

The cook to bring us
the best dish today,

they are immune from the
very first elimination.

And I don't want to state
the obvious,

but no-one wants to be
the first to go.

So there's a lot riding
on this decision, eh.

You've got an open pantry
and an open garden.

And I'm excited to say this year,

MasterChef is going greener
with renewable gas.

So, you got to answer the question,
what's it going to be,

time or ingredients?

STEPHEN: I really want to win
immunity from the first elimination.

So I'm thinking push myself.

I want to go a bit harder,
I'm going to go all out.

So I can see the cogs turning.
They're going into overdrive, right?

Oh, yeah.

Hands up if you're going Poh's
one ingredient and 90 minutes.

I'm with Poh.
I'm with Poh.

So that means Stevo and Snezana,
you are going one ingredient

and 90 minutes of time.

You other three, that means
you've got up to 20 ingredients,

but just 45 minutes to get it done.

Yes. Oh, gosh.

So, for the two of you that are
going to take the 90 minutes,

your time starts now!

(ALL CHEER)

SNEZANA: Today I decided I'm going

to go with one ingredient
and 90 minutes.

And I'm thinking like,
OK, I'm going to savoury

'cause savoury is my strength.

Oh, my God. Come on.

I'm going to go tomato
because I can do so much -

tortellini, broth.

But then I see the onion.

Decisions!

Oh, bloody hell. Too hard.

I'm thinking onion.
It's such an underrated vegetable.

Oh, my God, come on.

I'm standing between beautiful
red tomatoes and that ugly onion.

Tomato or onion?

And I'm actually not sure
what to do.

Dee-dee-dee-dee.

Hell, yeah.

You can do so much with onion.

It's a base for every amazing dish.

I wanted to show judges
what I can do with one ugly onion.

And putting it all together,

I wanted to make sure
that this dish is spectacular.

I'm happy with my decision.

Yes!
Ah!

Great idea. Yum.

I like it.
Me too.

Onions - good choice.

Go, Snez!

Come on!

MAN: You got plenty of time, Steve.

Time is all we got.

Nuts for Steve.

Macadamias. Macadamias.

Wow.

STEPHEN: So I've picked
Poh's one ingredient

and I chose a macadamia nut.

And I've decided to do something
different today,

which isn't really my forte, but
I want to show I can extend myself.

And I think the judges
will be surprised.

Come on, Stephen.
Stevo!

How are you going?
What is going on?

It's looking exciting.
Well, I'm getting there.

So I'm doing a macadamia nut gateau.

What?!
POH: Gateau.

I just...I'm excited
by the word 'gateau'.

Every time you cook in this kitchen,
there is just another layer...

Yeah.
..to Steve that we get to see.

What I love is you're
a salty old boy from the bush,

with your crocodile tooth
around your neck

and you're making a lovely gateau.

I can see that, uh, you know,
precautions is in your game.

That's a lot of anti-sticking
going on.

Exactly what I want.

No sticking in there, yeah.
It's perfect.

Can I show you something?
Yeah.

WOMAN: Ding-dong!

Ding...dong!

Oh, Poh, you're amazing!
Come on now.

You got scissors?

Do you need scissors?
Yeah.

Bye!

I mean, I don't want to mention
that it's non-stick anyway,

'cause this is good fun, right?

It's like...
(LAUGHTER)

And then just make a little fringe.

Oh, that's a good idea.
Look at that.

This is what my mother told me.

So you just do that all around,
and then when it sits...

Pop it in.

Oh!

Yeah.

Wow.
Whoa!

Where did you get this recipe from?

Uh, funny enough,
I got this recipe out of the...

My mother gave me a Women's Weekly
cookbook when I was 18 years old...

Yeah!
..which I still have.

Coming apart at the seams.

Oldie but a goodie.

Good luck, brother.
Yeah.

So when I was young, Mum gave me
this old Women's Weekly cookbook

and we're talking, you know,
a long time ago.

Like, to give you an idea,

it's got the first dual measurement
system from imperial to metric.

So, you know, I've been cooking
a long time, and actually,

I was lucky enough to get chosen
for the very first MasterChef,

but unfortunately, we had a cyclone.

The road got closed because of
a landslide,

so we couldn't get down
to the airport.

And Mother Nature can change
the direction of your life, I guess.

Yeah. 16 years I've been waiting.

And finally I'm here and I get
the opportunity to be part of it.

It's amazing.

He's in cruise control.

The clock is ticking away.

You've got one hour,
10 minutes to go!

(WHOOPING)

Immunity. Immunity. Immunity...

(INDISTINCT CHATTER)

Immunity.

Well, I can promise you this.

One of you is going to get it.

(OTHERS LAUGH)

One in five.

I've never cut this many onions
in my life.

Today I have time,
but I only have one ingredient,

so I really need to work hard
for this dish.

WOMAN: Snez, what are you thinking?

Tortellini.
Ooh!

Uh, a bit of ricotta
and caramelised onion inside.

Yeah.
Yum.

There's a few onion elements
in my dish,

starting with caramelised onion
for my filling.

Onion broth or sauce, onion puree,
onion crisp...

And some pickles on top as well
to freshen it up.

Yeah.

It was like,
my brain is going crazy.

Hopefully I get to be
a queen of onions after this.

Onion gives you sweetness,
it gives you sourness.

It can give you, like, umami
if you char it a little bit.

There's lots you can extract
from onion.

And that's why I picked it.

OK.

Very composed, Stevo. Looking good.

Very composed, yeah.
Love it.

I'm just, like, panicking inside.

You're look great.
No, you're looking great.

You're looking great.

Oh, I smell the onions now. Yum.
Mm.

The onions smell good.

SUMEET: It's nice to have
this thinking time.

I'm tossing up ideas.

I'm thinking about what protein
do I want to go with?

What do I pair it with?

How do I get the maximum flavour
out of things in 45 minutes,

which is literally no time at all.

I just hope I can get
everything done.

But I think I played
a good strategy so far.

I'm feeling good about it.

Let's see what happens
when I start to cook.

Steve, watch your macadamias.

Nice.
Oh!

Golden nuts!
Nice.

Just in the nick of time.
Just in time.

I love your golden nuts, Stevo.

My macadamia nut gateau,
it's not your standard gateau.

There's no cake layers.

I'm just using meringue layers

and there's macadamia nuts
to add the flavour.

The structure of my macadamia nut
gateau is two layers of meringue,

cream in the middle, praline shards,
praline crumb cream on top.

And it's also got
caramel-coated macadamia nuts.

I can smell the macadamias
all toasted.

It smells delicious.
Yum.

Now I'm trying to get the caramel
melted so I can make a praline.

Once I've done that, then I'm going
to look at doing some more caramel

to make like a caramel disc.

So there's really lots of sugar
and nuts.

I'm gonna go and grab some bowls.

POH: Ooh, what's that smell?

ANDY: He's burnt the caramel.

I can smell it's burnt.

Oh, that is burning.
Uh-oh. He needs to get that off.

Agh!

Oh, no!

Get it off, get it off.
Cool it down.

Nah. You're right there. Nice.

Perfect.

Perfect timing. Just what I planned.

Yeah, I thought so, mate.

That is hilarious.

(LAUGHS)

Oh, man, that was close.

Everything needs to be perfect

because I really want
to win immunity

with the Women's Weekly gateau.

(MIXER WHIRRS)

Do you want to lean
against this pole.

Do you want to?
That would be great.

Awesome. Thank you.
No worries.

That was a good idea just to lean...
Thank you, girls.

# Lean on me

ALL: # Somebody to lean on... #

We're providing you...
It's nice having musical background.

Very calming.
We're here to help.

Stevo, Snezana,
we're looking for one top dish

and you only have one hour to go!

(WHOOPING AND APPLAUSE)

MAN: One hour!

That's perfect.

I just want to make a few bits
of shards of toffee, you know.

Have you been doing caramel
many times in your life?

No, not much.

I'm not a big dessert maker,
to be honest.

I thought that. I'm really pleased
you went and did a dessert.

Too long on this.

I picked onion as my one ingredient.

Cutting more onions.

Reason I picked it is I just wanted

to show some of my skills
to new judges.

Those onions are smelling good,
though.

Alright. What am I doing here?
Pickle.

And it's pretty crazy.

I think I have five or six
onion elements.

No stress, Snez. You got this.
Stay calm.

And I'm like,
"Oh, my God, what have I done?"

Snez.
Hello.

Onions!
I know.

I would not have thought, but it...

Me too.
..actually makes a lot of sense.

I'm excited for you.
Yeah.

Tell me what you're making.
Yeah, that's the thing.

It's going to be a tortellini with,
um, ricotta filling and a little bit

of caramelised onion inside as well.

I'm going to have onion broth that's
going to be kind of poured around.

I have some onion skins
kind of frosting away.

So I want to get that like a char.

And I'm going to make, like,
that really smoky oil.

And I'm going to have
a little pickle on top.

I have this idea, but I don't know
if I'm going to execute.

Yeah.
Does it sound good?

It sounds like a lot.
Yeah.

I'm just concerned.

I feel like my dough is a bit soft.
It is. I was just about to say.

It's a bit soft.
Yeah.

So you want a slightly softer dough

when you're folding and wrapping.
Yes.

I mean, you can make it work,
but I think this is too soft.

Yeah, I think so too.
Find your calm. Don't stress.

Good luck!
Thank you.

Now I have to go back
and take the dough out,

and I start rolling it
in more flour.

There's so much to do.

And the last thing I need
is to deal with this dough.

And it takes time.
It's taking so much time.

OK. That's it.

This is it.

Lourdes, Sumeet, Sav,

you've got 45 minutes from now!

(WHOOPING AND APPLAUSE)

SAVINDRI: We have up to
20 ingredients.

However, 45 minutes
is literally no time at all.

I have been sitting like a duck,

just wheels turning away.

Um, I need...

And my strategy on this cook
is to pack as much flavour

and be smart with the protein
that I use that cooks quickly.

So I'm going for squid because
I know that's going to be

a quick little cook.

But now I'm thinking a much smarter
thing for me to do

than try and cook it in 45 minutes

is to make a tropical squid ceviche
with curry leaf and coconut,

because it doesn't actually take
too much time to make.

I'm happy with those.

I'm leaning into my
Sri Lankan background.

I'm going coconut, I'm going
curry leaves, I'm going the onions

and beautiful mangoes.

(WHOOPING)

Oh!

Yeah. This is cool.
Well done, Sav.

Nice. It's different.

The grocery police are here.

Hi. Alright, you're counting.

One, two, three...

This might not be all of it.

..four, five, six, seven,

eight, nine, 10.

11.
11.

I'm making miso butter,
bacon and corn salsa.

And then it's pork chop on top.

And then we've got, like,
a sweet-and-sour sauce.

Wow. OK.

So how are you gonna cook
the pork chop?

I am gonna pan sear it.

Um, grapeseed oil, super hot pan,
maybe, like three minutes each side.

I need to separate it into two.

I don't want it that thick,

so I want it like a steak,
basically.

Bone in or out?

I mean, I'll cook it on the bone
and then take it off.

Cooking on the bone
gives you more flavour.

Ah, good.

Also, cooking it on the bone
means it takes longer to cook.

True.
So you got 45 minutes, my sister.

Alright.
We are watching you though.

Sounds good.

I'm very excited to be getting
valuable feedback and advice

from the judges, because I'm
the youngest in the competition

and I'm up against
a lot of talented older contestants.

Come on, Stevo.
Yes!

I only finished high school
a few years ago,

and I didn't know what to do
in terms of my career.

Then I found my passion for food,

and I know that I want a career
in cooking.

But my biggest concern coming
onto MasterChef is I am only 22,

so I definitely don't have years
and years of experience upon me.

Technique is not always there,

so that's what makes me
a little uneasy.

But...

Oh!

..you know, I want to improve,
I want to do better and get better.

WOMAN: Well done, Lourdes!
Keep going.

Thanks.

MAN: Come on, Sumeet!
Well done, Sumeet.

Thank you.
Looking good.

Thanks, guys. So I'm making
tandoori prawn skewers.

Nice. Yum, yum.
Yeah. Thank you.

I've chosen this dish because
the prawns will really cook quick.

Let's go, Sumeet!

Righto, Sumeet.

Hello.

First of all...
Yes.

..what are you cooking?

OK, so I'm making
tandoori prawns skewers.

Whoa!
Yeah. So I'm going to make that.

Tandoori's got a lot of ingredients
in it.

Yes, it does.
You're gonna get there?

I'm going to do it with...
I'm going to do like a softened one.

So I'm not going to go
the whole blast of you know what,

because we don't have...
So I'm going to smoke the prawns.

On the skewers is also going to be
some, um...

..some of this.
Capsicum.

(LAUGHS)

So you've got 18 ingredients
that I can see.

Yes.
None in your pockets?

None in my pocket.
Officer Oliver, he'll get you.

Well, like, listen,
I've got to do a job.

You've only got those 45 minutes
ticking away.

We'll come see you in a bit.
Good luck.

WOMAN: All good, Sumeet.
Keep smiling.

Got it, Sumeet.

Your shoes match my dress.
Yeah.

ANDY: I love your shoes.
They're epic.

Oh, no. Your shoes match my dress.

Yeah, I know,
but I really like your shoes.

Yeah. They're good.
Let's just be honest.

We all three of us have
got a strong shoe game.

Confidence in our shoe game.

What do you call that? Argyle?
Yeah, I guess.

When you get to 40,
you need to up your sock game.

You good?
Yeah. How are you going?

Yeah. Very smelly onion.
(CHUCKLES)

Alright, guys,
time is of the essence.

You all have 30 minutes left!

(WHOOPING)

MAN: Nice, Sumeet.
I'm racing against the clock today.

You just got to hustle.
That's it.

Let's go!

(APPLAUSE)

(WHOOPING)

Go on, Sumeet. You got this.

Go, girl!

That's a lot of onions you got.

For my onion and ricotta tortellini,

I spent so much time on that pasta

that I'm already running out
of time.

Uh, I think I'm trying to do
too much.

I'm doing so many elements.

My onion crisp is in the oven,
my broth is reducing,

my ricotta still needs
to be strained.

The caramelised onion is not
finished, puree is not nearly done.

Ah! Deep breaths, deep breaths.

So I'm really frantic.
(BEEPING)

Which one's beeping.
What is that?

There's a bit going on here.
Yeah, that's a lot.

Something's burning.

Oh!

Agh, I burned them!

Why didn't I go with tomatoes?

SNEZANA: For my onion and ricotta
tortellini

I have so much going on
that I don't even pay attention

to my onion crisp in the oven.

Agh, I burned them!

Do it again, do it again.
Oh, no.

Yeah, I'll do it again.

I pull it out and it's burned.

So I'm getting on,
putting another one in.

Disaster this time.

Another one. Another batch goes in.

(SHRIEKS)

Snez, focus.

There's so much to do.

Yeah, good technique, Sav.
Good technique.

Good.
WOMAN: Savi with the slippery squid.

There is an immunity on the line,
and I 100% am gunning for it.

She's in the zone.

So I've made a strategic decision
to go to the squid,

because I really don't have
a lot of time to play with today.

Come on, Sav.
Sav.

I like what I see.

Some nice preparation of squid.

What's the dish?
So I'm doing a ceviche of squid...

..squid and mango,
doing a curry leaf oil.

Doing a sweetened coconut cream
and chilli.

Yeah, that's pretty much it.

Wow. OK.

Very smart too.
Yeah.

We're cooking in seconds.
Yeah. Really smart.

Where's the spud come into it?

For the crispy element.
Right. So we're eating off...

..eating off the potato chip.

You are indeed, sir.

Good luck.
We'll be back.

Alright.
Looking forward to it.

I'm doing some crispy little
potato chips because everyone needs

a crispy little carb
to shovel squid in their mouth.

WOMAN: Chippies.

Oh, who needs a mandolin
when you got a Sav!

(LAUGHTER)

I'm not responding,
but I can hear you.

And thank you.

Squid is a smart option

because the cooking itself
is done in the ceviche.

I've got the curing liquid.

Usually squid is ceviche'd
with something like lime or lemon,

but I'm a little bit of a nerd,

and I know that vinegar
has acidic acid,

and it's going to actually
slightly change that texture

of the squid in that short amount
of time,

to allow that lime
to really penetrate

and have that lovely lime flavour.

WOMAN: Well done, Sav.
MAN: Looking good, honey.

Thank you.
Stay calm.

You've got plenty of time.

Love it when you call me honey,
Johnny.

Ah, any time, mate. Any time.

(LAUGHS)

MAN: Is that meringue?
I did not expect that at all.

STEPHEN: I'm making this
macadamia nut gateau.

The meringue is pretty
straightforward - eggwhite, sugar.

I've got to use a stabiliser,
so I use vinegar

because that's all I've got.

It's a gateau, isn't it?
Yeah.

I know I want to put
macadamia nuts in the meringue...

Ooh. Sneaky nuts.

..so when you break through the
meringue, it's got the nuts inside

so that when you bite into a piece
of gateau,

you'll get this crunch.

MAN: That's it, Steve.
Killin' it, brother.

But it will be
not a really sweet crunch.

It'll help temper the sweetness
of the meringue.

I have to say, it's been
a bit of a challenge

just using the one ingredient.

Don't know if I made the right
decision but we'll see, I guess.

Right!

Look, Stephen's got a run on him.

I want to be running like that at 62.

(LAUGHS)
Damn.

I'd be happy to be cooking like that
at 62.

MAN: Sumeet, those prawns
looking good.

MAN 2: Yeah, they look awesome,
Sumeet.

For my tandoori prawns...

..I've got to be able
to pack flavour into this dish.

You're doing well.

My spices and my marinade is
definitely going to give me flavour,

but it's not going to give me
that smoky taste that you get

when you put your food
into a tandoor or a clay oven.

So I'm going to get a smoky sort
of flavour into it,

but actually smoking them.

To be able to do that,

it's actually a very ancient
technique of smoking food in India,

and it's called 'dhungar'.

I literally put a few drops
of grapeseed oil onto the hot coal

and it starts to smoke.

You see me?
Yeah.

Now I need my prawns
and my vegies to smoke.

So I've just overturned
another mixing bowl

to create a sort of smoking chamber.

It's going to just add another
texture, another layer of flavour

onto my tandoori prawn skewer.

(WHOOPING AND APPLAUSE)

Wow.

Thanks, guys.

It's so beautiful.

It's starting to smell
really good in here.

You've got 15 minutes, guys!

15 minutes!

Exactly what want.

MAN: Let's go, guys!

MAN: How are you doing
that pork chop?

I'm just gonna slice it in half
and then just pan sear it.

Yeah, OK.

Lourdes, how are you?
I'm good.

I'm just, um, doing my salsa,

and I'm just about to put
my pork chop on,

which I'm nervous for
because I've never cooked

with pork chop with the thing in
but I'm giving it a go.

This is the most delicate meat.
Yeah.

Piece of meat.
It has to be cooked perfectly.

OK.

So...
Wow. So nice and sweet.

Yeah. It's going to be
a nice and sweet corn.

Good luck, yeah.
Thank you so much.

I'm definitely panicking
a little bit because I know

that if I mess up this cook,
I ruin my chance at immunity

from the first elimination.

Uh!
Yum! Go, Lourdes.

MAN: Baste, baby, baste.
Baste it, baby.

There is a mountain of pressure
to cook this pork perfectly.

I like my pork cooked quite
medium rare because then it's

really nice and juicy.

I don't want tough pork,
I don't want it dry,

but you also don't want it raw.

Moment of truth.

The first thing I noticed
when I sliced into it,

it is a little too pink
for my liking.

I think it's too pink.
She's freaking me out so bad.

I think it's too pink.

Be calm.

So I'm starting to panic.

I think it's really rare.

I think it's too pink.
Should I put it back on?

I'm feeling a little bit nervous
about my pork,

and I think it could be
a tiny bit under.

I think it's really rare.

I'm starting to panic.

Do I either leave it as is
and hope for the best,

or get it back on the pan
for an extra quick sear?

MAN: Lourdes, you got this.
Focus up.

I think it's pink.
I'm putting it back on.

MAN 2: Yeah, if you got time.

Yeah.

Remember, it's gonna rest, yeah.
Yeah.

That's better.

You gotta hustle now, Snez.
You've got to hustle.

For my onion and ricotta tortellini
I have so much to do.

My head, I have no idea
what's going on.

My second onion crisp
worked really well.

Everything else is ready.

Caramelised onion for my filling.

Onion broth or sauce, onion puree.

I've never cooked
this much onion before.

I'm rolling out my pasta.

I still need to roll the ravioli,
get the filling done, cook them.

I hope Jamie's not watching me
rolling this tortellini.

(CHUCKLES) Pressure's on.

He's a king of pasta.

I've never rolled pasta and wrapped
pasta this quickly in my life.

Please don't split on me.

The clock is ticking away.

You've got five minutes to go!

(WHOOPING)

Curry leaves are smelling so good.
Wow.

I'm pulling up.

JONATHAN: Is that like
a little bhaji?

Just to give a little crispy
something.

Nice idea.

WOMAN: Go, Snez.

Go, Sumeet. Yeah!

SUMEET: I've let my prawns sit
in that smoke and absorb all that,

you know, beautiful,
smoky charcoal smell.

(SNIFFS)

Nice smell.

Oh, thank you, sir. Thank you.

Can we move in together? (CHUCKLES)

I don't know what my husband
will think about that, but...

MAN: The skewer looks beautiful.

Sumeet. Yum.

I'm going to skewer the prawns
onto a metal skewer with, you know,

alternating the prawns
with the capsicum and the onion.

I think it really adds
a lot of flavour when you have

all of them together,

and then you sort of
just finish it off in an open flame.

Nice, Sumeet.

Looking very chill, Savi.
Looking good.

SAVINDRI: Pretty much
all the elements are done

for my tropical squid ceviche.

And it tastes delicious.

Yum.

And I've got some crispy
little potato chips to go with it,

so I think I played a good strategy.

I'm feeling good about it.

Yum, Sav.
It looks so good, Sav.

WOMAN: Nice, Steve!
MAN: Go on, Steve.

Yeah.
You got it, Steve.

Dong-dong at those little suckers.

Yeah.

STEPHEN: My macadamia nut gateau,

it's supposed to look like the
Women's Weekly gateau to a point,

but I'm trying to MasterChef it up.

Good work, Stevo.

So meringue's ready.
I've got all the other ingredients.

I've got to assemble it,
and it's got to look fantastic.

Oh.

I'm struggling with it.

Oh, come on.

I haven't got delicate fingers,
so it's a challenge for me.

The structure of my macadamia nut
gateau is a layered meringue.

It has cream in the middle.

It has praline shards in the middle,
cream on top.

It's got praline crumb on top,

and it's also got
toffee-coated macadamia nuts.

It's not the prettiest dish,
but I'm trusting in the flavours.

Time flies in this kitchen -
you have one minute to go!

One minute!

(WHOOPING AND APPLAUSE)

WOMAN: Well done, Lourdes.

You're doing good.
The corn looks great.

SNEZANA: So a minute to go.

I'm pulling tortellinis out of that
salted water.

Oh, my God, I have them on plate.
I can't believe this.

WOMAN: Beautiful, Snez.

Oh, they look great.

I think I have five or six
onion elements.

I have onion-filled tortellini,
have onion puree,

I have onion broth,
I have onion crisp.

I'm adding my pickled onion
so I'm quickly rushing.

30 seconds!

(WHOOPING AND APPLAUSE)

LOURDES: My pork was too pink,

so I've decided to put my pork
back on the pan,

but now I don't know
if it's cooked inside.

Um, so I'm definitely not sure

if I've done enough
to win the immunity.

Hope you're all done!
Snez, that look gorgeous.

Oh, yes. Stunning.

10...

ALL: Nine, eight, seven, six,

five, four, three,

two, one...

Time! Well done!

(CHEERING AND APPLAUSE)

That looks fantastic.
Does it?

Yeah, it looks beautiful.

(CHUCKLING)

I'm glad I picked prawns
because it's a quick cook

and I just punched in a lot of
flavours, so I'm satisfied with it.

Oh, my God, that looks amazing.

First up.

Stevo!

Stevo!

I pushed myself quite a long way
with the one ingredient.

So can see how this turned out.

But thinking,
"Oh, what are they thinking of it?"

'Cause it's probably not
the prettiest one they've ever seen.

And I'm trusting in the flavours.

What have you made us, Steve?

I've made a macadamia nut gateau.

Yeah.

Probably not really a gateau
as far as you're concerned,

but it's what I call a gateau

because it's off the old
Australian Women's Weekly.

So, you know, they called everything
French names back in those days.

It does look a bit rough
around edges.

Uh, I hope it tastes good.

Let's do it.
Let's have a look.

You see it? Thank you.

JAMIE: The fact that you had a go.

I like the fact that, you know,
you've tried to make caramel

and decorate it.

Absolutely.

So who wants to be first?

Me.
OK.

Yep.

Jamie?
Oui, oui.

Merci beaucoup.

Merci.

(CHUCKLING)

Stephen...

..you are...

..a gateau superstar!

(CHEERING)

OK.

You're a geezer, right, and there's
something beautiful in life about...

..things that look like they landed,
right,

and they over deliver, right.

It is sumptuous.

It is like getting into
the nicest little pillowy bed

of creamy gorgeousness.

It's not too sweet.

And the macadamias were incredible.

It was really delicious.

Well done, mate.
So good.

(WHOOPING)

It's like, wow. It's fantastic.

With your cream, your meringue.

What you've done very well
is you've used one ingredient,

you actually extract that nut
and you push it to the extreme,

which is the next door
was bitterness.

So you got that roasty.

I think you've done something
which is remarkable.

And...I'm gonna lick my fingers
again.

(LAUGHTER)

What have we done to this guy?

I love it.

The only thing I'm thinking about
is, like, you know,

how could've looked better.

Love, whatever that was,
that should have just been...

POH: All over.

..all over it and it would
have looked absolutely schmicko.

You are so much more well rounded
than I took you for,

and that's on me.

You are... You got this thing, mate.
You got this.

You got to work, work, work,
lock in and you'll go deep.

Thank you.

Give it up for Stephen's gateau!

(CHEERING)

Well done.

Let's see what can be done
with one onion.

Snez, let's go.

(WHOOPING)
MAN: Come on, Snez.

The 90 minutes went like this.

So stressful.

Gorgeous. Great job.

It is the queen of onions.

And I'm like, if this goes well,
I'm getting an onion tattoo!

(LAUGHS)

ANNOUNCER: In the mood to cook?

Grab your aprons and try
these delicious

MasterChef-approved recipes on
10Play.

OK. What is it?

SNEZANA: So it's ricotta and onion
tortellini with onion broth.

And there's onion puree
and crispy onion,

also a pickled onion.

So onion, onion...

Onion on onion on onion on onion!

It's pretty impressive.
It's pretty impressive.

I thought you were in the weeds
there for a bit.

I know. Me too. I was.
And you were in the weeds for a bit.

But that clarity has produced
something that I am

still very intrigued about.

We'll see if it's worked, OK.

First up, it was brilliant to be

brave on the most humble vegetable,
the onion.

The tortellini making was beautiful.
Like, it was restaurant standard.

The filling great.

You had that right amount of tang

and that depth of umami
from the onion.

Big flavour with few ingredients,
so that was genius.

But, you know, this onion work,
you did five expressions.

You only really needed two.

I think you just tried too hard
in some elements which, you know,

let's just put...
That's a good problem, right.

Pull it back a little bit.

Brilliant.

Thank you so much. Appreciate it.

I just really want to applaud you
for pushing yourself

to go with the harder ingredient
and challenge yourself.

That was such a courageous thing
to do.

This is what you're here to do
in the MasterChef kitchen.

Yeah.

Because who would have thought
at the beginning of that cook

that you would come up with this?

Did you think that was possible?
No.

That's what I love about here.

You just go, "Whoa!"

(LAUGHS)
That's a good point, yeah.

I made a good dish out of, you know,

something that I just never thought
was possible.

So, well done.
Thank you.

I have to say, I love it.

What you did is very, very,
very well done.

Thank you so much.

(WHOOPING)

Ah, I'm not eating onion for days.

The next dish that we want to test
is from Lourdes.

(APPLAUSE)

With this dish my concern
is definitely the pork.

I'm worried that I've now
overcooked it

to compensate for undercooking it.

So what did you cook?

I cooked miso butter, bacon and corn
salsa with pork

and a sweet-and-sour dressing.

What would have been really cool
for me - just the whole chop.

But instead it was sliced,

so maybe that contributed
to a little bit of the dryness,

which it was for me.

It would have stayed
a little bit more moist...

Yeah.
..if it was in one piece like that.

Um, with the pork...

Yeah.
..I think you took it off too early.

And then you've put it back on
for too long.

And just the spring onion,
it's super large.

Like, I think, yeah, just be quite
precise on that,

'cause the corn element
is delicious.

JEAN-CHRISTOPHE: The pork is dry.

You must have had an idea
what you were hoping to do.

But I think you struggle somewhere
because you are inexperienced.

Mm.

What I see is someone
with a lot of potential.

My biggest satisfaction there
is the corn.

I'm talking 10 out of 10,

so absolutely fantastic.

Thank you very much!

(WHOOPING AND APPLAUSE)

I'm a little bit disappointed,

but I really appreciated the judges'
feedback and advice.

Thank you.

The next dish we want to try
is Sumeet!

Yeah!
(WHOOPING)

Come on, girl.
Thank you.

What have we got here?

I've made for you tandoori prawns

with some fried onions
in a light pakora batter,

and a coriander and mint chutney.

I loved the technique that you used.

I thought that was really delicious.

It's a really fascinating way
to be able to achieve that flavour

of the tandoor in a home situation.

Yeah.
I love that.

Oh, thank you. Thanks, Poh.

It's the use of the spice
that has tempered the smoke

really, really well.
Right.

And your prawns are cooked...

JAMIE: Perfectly.
..absolutely perfectly.

Thank you.

Listen, I like the spices,
I like you.

You've got big flavour.

You're never short of that.

I can taste the smoke.
OK.

Which I love.
That's great. Yeah.

And that method
I've seen many times,

and it's brilliant, isn't it?
Yes.

And going through my head now,

I'm trying to think, like,
is it enough?

Mm-hm.

I would have loved to have seen
some other fish maybe on there.

OK.
But...

..I liked it.
Thank you.

Well done, Sumeet.

That was good.
Yeah, I know. Thank you.

(SPEAKS INDISTINCTLY)

Next up, Sav.

MAN: Yeah, Sav!

(WHOOPING AND APPLAUSE)

I am happy that I did all the things
that I wanted to do,

and I made something that looked
beautiful on a plate.

This will be a lovely little feather
in my cap if I could get immunity

from the first elimination.

But we've also had some amazing
dishes today,

so I'm hoping that my strategy
pays off.

Very pretty. Very colourful.

Very sophisticated.

What do you call
this little number, Sav?

I call that squid and mangoes.

Nice.

The squid,
which I've done in a ceviche,

and I've done
a sweetened coconut milk.

And I've also done
a curry leaf oil emulsion.

Uh, retrospect, do you think
you made the right decision?

I made the right decision.

45 minutes, 20 ingredients.
I made the right decision.

Right, pretty sure on that.
Yeah.

(SPEAKS INDISTINCTLY)

(CRUNCHING)
Oh, nice.

Can you hear that crunch up there?
OTHERS: Yeah.

That was a good crunch.
Good crunch.

Great crunch.

I've got to give it to you,
that is an absolute banger.

Like, an absolute banger.

(WHOOPING AND APPLAUSE)

You're a very interesting contestant

because of the decisions
that you make.

You've made the right decision
on backing yourself with your skill

in flavour to go, "You know what?

"I don't need 90 minutes
on one ingredient,

"45 minutes and 20 ingredients,
that's my jam.

"That's my sweet spot."

I think the flavour combinations

are all, like, very smart decisions
as well.

Mango, chilli, finger lime,
curry leaf, you know, coconut milk,

it's all cohesive
and that's what you're looking for

when you're putting
a restaurant-quality dish up.

I adore those textures.

I think you made such a good
decision picking squid as a protein.

It is bouncy and vibrant
and to still have that crunch,

you could hear it
when I bit into it.

It was...
It's quite amazing.

Well done.
Thank you.

I loved it, it was really delicious.

Um, your balance is perfect.

I think people with South-East Asian
backgrounds,

just that salty, sweet, sour thing is
in your blood and I can taste that.

It's really fantastic.

I've been very lucky.

I've tried many, many ceviche
by Peruvian families.

The method of changing protein
through acid and salt,

beautiful world.

But you've educated me today.

I've never had squid...
Wow.

..and I think the flavour
combinations were fantastic.

I'm super impressed.

That dish blew my mind.

You've got good squid game, Sav!

(CHEERING)

STEPHEN: Well done.
What a good dish.

Well done.
Thanks, mate. Thank you.

Squid girl delivered.

Time or ingredients?

The ball was in your court today.

Let's see who's done enough
to get the win.

Out of the five dishes,
there were two

that we could not stop talking about.

One was made in 45 minutes...

..and the other one in 90.

It was...

..Sav's ceviche...

..and Steve's gateau.

(CHEERING AND APPLAUSE)

In the end, we went with the dish
that was restaurant ready.

And that dish was cooked by Sav.

(WHOOPING AND CHEERING)

ANDY: Yeah, Sav!

Stevo, you never go back, brother.

You're still there, come on.

Steve, you do deserve
the honourable mention, though,

because your gateau,

it was a homage to your mother,
to Women's Weekly

and to your single ingredient.

So well done there.

Sav, how do you feel?

I honestly...

I talk a lot, these guys know.

And I don't have words.

We know it, too! Like...

(LAUGHTER)

So well done.

Everyone knows it's the first
eliminations of the season.

So be ready for the battle,

and bonne nuit.

What's that, man? Goodnight.

Go home!
Yeah, goodnight, bonne nuit.

MAN: Bye, guys.

(INDISTINCT CHATTER)

Au revoir!

ANNOUNCER: Sunday night on
MasterChef Australia...

MasterChef dreams are on the line.

SNEZANA: The fact that one of us

will go home, it's really hard.

But when they shoot for the stars...

You're brave. Who does that?

You are absolutely mad.

..the results are magic.

(APPLAUSE)

Captions by Red Bee Media