All language subtitles for Masterchef.Au.S16E05.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER:
Previously on MasterChef Australia...

..a new era began.

Please welcome Jamie Oliver!

(CHEERING AND APPLAUSE)
Yes!

This is the biggest and the best
cookery challenge show in the world.

Are you up for it?
ALL: Yeah!

The MasterChef kitchen
was once again full of excitement.

Whoo-hoo!

(SINGING AND CHEERING)

And under the watchful eye of Jamie
and our brand-new line-up
of judges...

Are you feeling good?
Thanks, Jamie.

..they produced
some of the best ever dishes...

That is epic.

..hands down.

I adore that dish.

JEAN-CHRISTOPHE:
10 out of 10. Fantastic.

I dig it hard.

JAMIE OLIVER:
What an absolute knockout.

Mm!

Yes!
(CHEERING AND APPLAUSE)

Tonight, we say our first farewell
of the season.

Alright. Good luck guys.
Cook with your heart.

There we go, team.

Oh. Oh, my God.
(ALL GASP)

Why is it smoky?
Smoky!

Oh, my God! What?!

What happened here?

Oh, look!
Wow.

Oh!
Ah!

Oh, my God, my tummy
just turned upside down.

NAT: The vibe is

very nervous...

I'm a bit scared.
OK.

..'cause it is the first
elimination, of competition.

Oh, my goodness.
What's going on?

Oh! Oh!
Ah!

Suddenly, words start to appear.

(GASPING)

"Open a changing menu restaurant."

KHRISTIAN: Hey, my panini shop!

(CHEERING)
Khristian!

ALL: Sauce boss!

(CHEERING)

SUMEET: Oh, my God, it takes me
a second

to realise that
these are actually

our handwriting
and it's food dreams coming up.

"A small Paddock To Plate..."
That's great.

"Fins 'N' Tins!"
(CHEERING)

Yeah, Harry!
It's the wall of dreams.

It looks so beautiful.

Oh, stop. I'm gonna cry.

(CHEERING AND APPLAUSE)
Oh, here we go!

Wowie! we take a look at that, eh?

And drink all that in.

Because obviously these are all
of your inspiring food dreams,

handwritten by all of you.

Fins 'N' Tins.
That's Harry, right?

That's me.
That is a belter. That's a belter.

Talk to us. What's your vision?
What are you seeing?

The whole ethos is just about like,
you know,

good ocean-to-plate seafood
and good beer, good wine.

Yeah, if you need good beer,
I know a guy.

Yeah. Yeah.

So who's got a thing for paninis?

(LAUGHS)

Tell me all about this dream.

Three years ago, I lost one
of my really good friends
in a work accident.

And the last thing
we ever did together was get

a panini and, um...

(TEARFULLY) Yeah. Anyways, sorry,
I'm getting a bit emotional.

Um, you know, all of us boys
on the weekend,

we'd go down to
our local panini shop.

We'd all smash some sandwiches
and bicker and banter about
who chose the best one.

And it's just a place
that I'd love to open and serve

the sandwiches he loved, we love

and just have that feeling
that we all shared together
on those weekends.

Love that.

SOFIA LEVIN: Who wants a small-town
riverside cafe using local produce?

That's me.
James.

We're lucky enough,

we've got a holiday place
in South Yunderup in WA.

There's all sorts of kind of seafood
that come in the Peel Inlet there.

I just think you could really
celebrate the area there

and be a place that people
actually kind of pay notice to.

It's only an hour from Perth.
That's the aim.

I've realised so many of
my food dreams

since joining MasterChef,

and I feel like my feet
still haven't touched the ground.

It just gave me so much
self-confidence to go

and pursue my dreams because
I was like, "Yeah, I can do this,"

and there are things
that you're going to take through

your entire life, whether you, um...

..whether you, um...

Sorry.

..get to the end or not.

David, I see, you're getting
really emotional.

Uh, yeah.
I'm getting emotional.
Sorry about that.

Tell me what it's about.

(TEARFULLY) I just have
a memory playing in my head
just reading that,

just motivation-wise, um...

I just have a very strong memory

of sitting at the dinner table
with my family, family of five.

And my dad loves to cook.

And he says that, uh, all he wants

is just to enjoy food with
the family, and that's all I want.

Just to just, well...

How could I have this every day?

And if I could have that
with family, with friends,

and share that, I'll be happy.

So nice, mate.

Bloody hell. I want to cry.
(LAUGHTER)

It's just unbelievable.

What is amazing is the fact
that we all are the same.

It's nothing wrong to have a dream.

I think that dreams are
the expression
of the soul of everyone.

A dream is that
that you aspire to be.

And it's beautiful

because we can make those dreams
come true with this competition.

I think, um, what's really beautiful
about what you've written is...

..this is an incredible tonic
that all the terrible things

going on in the world at the moment.

Every dream up here is about
giving love to other people.

And this is what food producers
and farmers do,

and you are part
of that community already.

So these dreams are not sweet.
They're not nice.

They're essential.

To dream is what makes us human.

We're not here for long,
so we have to make it count.

I had a dream to run a pub
in the country, 60-cover.

It hasn't come true yet.

I still crave for that dream.

We're living in a world
where we think everything's supposed

to go in this linear fashion.

That's not life.

That's not nature's plan.

And as a father, I try and teach
my kids that

and encourage them to fail.

The dreams are there
to be dreamt upon,

to be stepped slowly,
bit by bit to get to.

So you need to be malleable
and bendy and listen to your heart.

Listen to your audience.

We know you all came here
with a goal in your heads

and a dream in your heart.

And today that's what we want
to see on your plate.

So bring us a dish
that's a true representation

of your food dream.

You'll have 75 minutes.

The least impressive dish
will send its maker home.

Nat, you've got an immunity pin.

I do.

So at any point during this cook,
if you feel like it's not

going your way, you can use it,

join Sav up in the gantry
and you are safe.

Yeah.

So very emotional thoughts

from all the judges
and from all of you, right?

You feel that?
Yeah.

So let's take that
and let's channel it.

And I want to celebrate
all of that good stuff

and let's create an incredible dish.

Are you ready?
ALL: Yes!

Let's go!

(CHEERING AND APPLAUSE)

Go, go, go, go!

Good luck, guys.

Ooh. I need tomatoes!

Let's go, guys.

Olive oil! Olive oil! Where are you?

Where is it? Find it.

Please don't break.

JOSH: Someone get the cauliflower
down for me.

Oh, you can do it, mate.
Grow some legs.

Yay!

Bread flour, bread flour, bread
flour, bread flour, bread flour

KHRISTIAN: We've just been told
we have to recreate our dream

on a plate.

And I'm thinking there's only
one thing I can make here.

I have to make a panini.

It means so much to me to get
this perfect.

Panini time.

So I'm going to make
a chicken cotolette

with garlic, basil, mayo,

um, some fried potatoes,
uh, Spanish onions, rocket.

It carries so much sentiment.
I need this to work.

Got some chives.

Oh, my God, as soon as we know that
we're gonna cook our food dream,

I don't need to think.

My food dream is to share
my unique recipes...

..my culture and my family.

Food that I think it's beautiful
and has to be shared.

Being Argentinean and being
Australian,

I want to show my culture to
the world and make my country proud.

Growing up in Argentina, we had
nine siblings and I'm the youngest

of the boys, so we're seven boys
and two girls.

I couldn't play as much
as my siblings because I had asthma

when I was a kid, so I remember
staying home and my mum would ask me

to help her in the kitchen.

So that's how I started cooking.

And she told me all her secrets,
all her dishes, recipes.

And imagine for my mom cooking
for nine kids every single day.

She was a professional chef,
basically.

My food dream is being able
to show my Argentinean cuisine

so I can connect with people
and share my recipes

and learn more from
all the people around the world.

That would be amazing.

(SINGS IN SPANISH)

JAMIE OLIVER: Juan.
Hello, Jamie.

How are you, my friend?
Good, good. Loving this.

Have you got the energy?
Yes, yes.

Have you got the Argentinean thing
going on?
Yes! I'm bringing it on.

We've got eggs boiling,
we've got onions.

I'm making the most classic
Argentinean empanadas
that you can think.

Oh, I love empanadas.

I love your energy.
Thank you.

And I hope you can get it
on the plate...

Thank you, Jamie.
..in a beautiful way.

Yeah. Thank you.
Good luck to you, Juan.

Thank you, thank you, thank you.

First eliminations! Dream big!
You've only got one hour to go!

One hour to go.

Whoo!

Oh, God.

LILY: Pleased with that.

MIMI: Come on, come on, come on.
Ah, perfect.

Joshie boy, I foresee meat again.

I mean, can I ever see you
without meat?

JOSH: No.
No, I think cook to your strengths
in an elimination, absolutely.

Yeah, that's what I thought.
So what's your dish?

Look, mate, she's a meat and
three veg. It's gonna be gourmet.
Yeah.

Dress it up a little bit.

We're going to do
a cauliflower puree.

Going to do a red wine jus.

A few carrots to lighten it up.

I'm going to do a potato fondue.

Fondue, is it? Fondue?
So you're doing a pommes fondant?

Yeah.

Jean-Christophe
will be all over that.

Will he?
Oh, yeah.
If it's good. Hope it's good.

I'm a meat and three veg
sort of Tassie boy.

But, yeah, I just want to refine it

and make it look
a bit more delicate.

That's the plan.

I think it would be great to see
delicate Josh,

to see dainty Josh
in meat in three veg.

I hope so.

Good luck, my friend.
Good on you, guys. Thank you.

My motto today is just give it
all I've got.

Presenting my food
to these five judges,

especially Jean-Christophe -
and he's that Michelin star chef -

is just
a once-in-a-lifetime opportunity.

It's coming together.

It's looking just
how I pictured it in my mind.

Jean-Christophe, he's after that
really special dish

and really, you know,
to be plated really professionally.

This little Tassie butcher
needs to lift his game.

Come on, mate.
We'll go over to your mum.

(CALF BELLOWS)
We'll go over to your mum.

I'm a good Aussie Tasmanian guy,
I'd say!

Not many butchers have got time
to go on and run their own cattle.

But I've got a passion for farming.

My word, that bacon's
looking beautiful, Jen.

Got it
especially for you on Monday.
Did you? Thanks.

I'm very passionate about
the small goods in the business,

to make the weaker cuts of
meat into kranquettes,
kranskys, kabanas.

We have a sausage comp every year.

You win the Best in Tasmania,

go to have a crack to see
if you're the best in the nation.

We haven't got a first place yet,
but we've got a lot of seconds

in in Australia.

And, yeah, I think me sausages
are fantastic, so...

Today, my dish is very fancy
for Josh!

To suit my food dream
of Paddock To Plate,

I've got to take that robust steak
and three veg to the next level.

Nat?
Oh, my goodness.

How are you?
Nat, you've got a steely look
on your face today.

Do I?
Yes.
I'm focused!

What are you cooking?
Khao soi gai, a northern Thai
curry broth.

How's your little pin there?
Is it getting hot?

Uh, it is getting pretty hot, yeah.

I'm a very stubborn person
in terms of, like, you know,

I'm very like,
if I can do it, I can do it.

Yeah.
I feel like I'm not going to use it.

I'll be watching.

JAMES: Oh!

James, how do you feel?

Yeah, good.
What are you doing?

I'm going to stuff a squid
with a parsley and tahini sauce

and a wattleseed pitta.

It should be nice, I hope.
This is your dream dish, yeah?

Yeah.

Where we have a holiday place
in South Yunderup,

a lot of the food around there,
I mean, it's nice,

it's hearty pub grub,
but it's, like, big.

I don't want

big fried squid in batter.

I want something lighter,
something more fresh,

something I can sit with
a nice glass of white wine

and kind of enjoy it.

You know, I'm drawing
on kind of Greek holidays

and bringing that to Australia,
so that's what I'm hoping to do.

Wow, what an explanation.
Remember, squids can be a bit tough.

Yeah?
Yes.

Yes.
Chewy.

So I'm hoping what I stuff it with
should help keep it tender as well.

Right. Good luck.
Thank you.

I'm originally from London, England

and now I live in Perth,
Western Australia.

If I were to follow my food dream,
I'd open a cafe down in Yunderup.

There's a closed-down cafe
down there, and I just think

it would be the most beautiful place
to try and do some interesting food.

You've got this amazing farmland.
You're right on the river.

Then, you know, I'll be doing
a service to a place I love.

I've just gone in today
going like, "You know what?

"I'm here to cook.
It's what I want to do.

"So why not enjoy it?"

Darling.
Oh, thank you so much!

Today we've got to express
our food dreams in a dish.

My food dream's "Sauce Boss."

Sauce boss essentially is sauces,
marinades, Indian flavours

that people can actually incorporate
into their daily lives.

So I have to make a sauce.

The first sauce that is
most relatable

in terms of Indian cooking

would have to be
the butter chicken sauce,

so that's where I'm going.

Sumeet.
Hello!

Ah...
How are you?
Sauce Boss!

I know!
What is your dish?

OK, so I'm making
a butter chicken sauce three ways.

Uh, so one is of course, the way
you would have normally tasted it

as a butter chicken.

The second way is I'm going
to make it through pasta.

I'm aiming to make my own pasta.

So you're going to get
a butter chicken pasta.

And then I'm also going to make

a cheeky cheese toast.

So three different dishes?
Three different ways.

So 75 minutes is your total time.
Yes.

You're doing three dishes.

Yes.

And just out of interest,

why have you made your life
so complicated?

(SIGHS)

So 75 minutes is your total time.

Yes.
You're doing three dishes?
Yes.

Why have you made your life
so complicated?

(SIGHS)
Why couldn't you do one dish
and have a sense of calm?

You're going to be basically...
Running here.
Yes.

So, look, I'd like to show you
different expressions

of the same sauce, just so that
you're able to see

that it is so versatile.

Yeah.

So I want it to actually be a sauce
that families at home, you know,

mums at home, they have a bag
of pasta sitting in their pantry,

you just want to put
a quick meal together

and they can just quickly do that.

It sounds like the Sauce Boss
is a bit of a risk taker.

The clock is my competition today.

Good luck.
Thank you very much, yeah.

I'm just going to back myself
and keep going with it.

You know, I've decided to do
my butter chicken three ways.

I've just got to go with it.

Get the flavours bang on.

How about you, Sue?
Hello, chef.

So, what are you doing today?

I am making a Venetian duck ragu
with pappardelle pasta.

How do you say Venetian?
Venetian.

Say that again.
Venetian.

Venetian.
I love the way you say Venetian.

It sounds more exciting
for some reason.

KHRISTIAN: Whoo!

Bread's looking good.
I'm feeling happy.

It's really awesome to be able
to bring in, like, the humble panini

into the MasterChef kitchen.

It's like it's a simple dish,
but I want this sandwich

to be perfect.

Ah! What are you swaying about?

It's like Jamie Oliver's watching me
make blue swimmer crab pasta - shit!

JAMIE: No, no, no.
SOFIA: I love the colour.
It's beautiful.

Thanks, Jamie.

Mimi.

I'm making a crab congee
with a savoury doughnut.

I'm trying to pop this open.
Trying to pop it open?

Yeah.
You want to just flip it here.
OK.

So you've always got that little
part here.
Yeah.

And you can just literally
go behind.
Oh, there you go.

Pull it out like that.
Beautiful.

And then you've got it. Well done.
Thanks, Jamie.

SNEZANA CALIC: The flour.

To be honest, this challenge
is quite hard.

The fact that we cook something
that represents our dream,

and the fact that one of us will go
home based on their dreams,

it's really hard.

My food dream is this kind of
like a little rural place

with a kind of cafe.

There's going to be always
hot bread, some prosciutto,

um, local cheeses, wine,
maybe some music.

I don't want to go home
with my dream, so I'm not
going to go crazy.

I'm not going to go anything,
invent something.

I'm going to my strengths here.

The dish I'm making today is
three-course bread and butter.

I make bread all the time,
so it's my strength.

So it's something I love to do.

And it's part of my kind of dream.

So I'm confident of me making bread.

OK, now we're talking.

I'm going to make my own bread.
I'm going to make my own butter.

And I'm going to make
three different flavours.

The first butter, it's influenced
for me growing up in Croatia.

It's flavoured with parsley,
um, anchovies, lemon zest,

very fresh, zingy.

Second one is, uh, Serbia.
That's where I moved.

It's like a smoked capsicum chilli
and that's with prosciutto,

crispy prosciutto inside.

And third one is for
my Bosnian friends, baklava.

It's still butter flavoured
with like nuts, caramelised nuts.

So it's all my heritage in three.

It could be a winning dish,
but then could they say,

"Hey, it's just bread and butter"?

My mind is going... (GASPS)
.."I'm making bread and butter!

"Is it too simple?"

Like, I don't want to go home, so it
needs to be THE bread and butter.

Yeah. Go, go, honey. Got this.

45 minutes left!

I've got to run.

Flying by, I think.

Whoo!

Start, start, start. Let's go! Whoo!

David.
Hello. How are you going?

So, tell us what the dream is.

The dream is to have
a home restaurant

serving classic
French bistro dishes,

using gastronomic techniques
and trying to elevate

the dish and bring it
into this day and age.

Wowie. So what is the dish?

This is a pumpkin soup

with cocoa cream.

OK.
Yeah.

Is the cocoa cream the kind of
David little sprinkle-sprinkle?

It's a bit of the zhuzh.

Putting chocolate with pumpkin,
I want to push the boundaries

of what pumpkin soup should be.

"Is this sweet or is this heavy?
Like, I can't tell, I don't know."
Playing with your mind a l

ittle bit.

I think in terms of the brief -
linking the dish to your dream -

you've nailed that part.

Now the dish is all about balance
and execution.

Good luck, David.
Appreciate you.

I'm proud of this dish.

I think it represents, uh, the ethos
and the way I think behind things,

which is to use a bit of
my science knowledge when I cook.

I work as a clinical trial manager
in cancer research.

I think it's
a definitely meaningful work.

Not every day is an easy day,
but it feels like you're making

a difference to individuals.

I definitely think that
my background in chemistry

would be a secret weapon
in the MasterChef kitchen.

Cooking is almost like
an applied version of science

and chemistry and physics.

For example, if I'm trying
to temper chocolate, that's almost

like crystal growing because it can
form different isomers.

And so it's all about reactions
and rate of reactions.

And so my science background
makes me think of other ways

of viewing food.

And it gives me, I feel, a bit
more creativity in my cooking.

Progress.

I know that this is
an unusual flavour combination,

which is risky for an elimination.

Scientifically, I believe
this dish will work.

JEAN-CHRISTOPHE: Mimi. Whoa, you
know what? I'm learning something.

You know, I've never, ever,
in all my life used a roller pin

to remove the flesh of a crab.

MIMI: Straight out.
That's a super tip.

Well done.

Alex, what's your dish? Tell me.

I'm doing lamb koftas.
I love it. Where do you come from?

I'm from Freo, WA.
Is it called Freo?

Fremantle.
OK.

Yeah.
Yeah.

Remember, I'm foreign.
I don't know any...

I know, we abbreviate everything.
We add an O.

OK.
And that's just how we talk.

Time to hustle.
Yeah, bro.

How you going?
You're on top of it?

Yeah, man.
I'm not ready to go home yet.

Plenty more, um, seafood to cook.

I love the ocean.

Like, since I was a kid,
I'm sort of drawn towards the ocean.

I love being in the ocean
and, like, hunting my own food.

Thanks, mate.

My food dream is Fins 'N' Tins.

So, just a casual place
where you can have some simple food.

But I want to impress
the judges today.

Harry.
Hello, guys. How are you?

Fins 'N' Tins, brother.
That's me.

I thought it was tinned seafood
and fresh seafood.

So I'm gonna put in a menu request.
Ha-ha, that would be cool.
I'll take the beer too, though.

Yeah, yeah, yeah.
What's the dish?

I can see the fins.

Um... Ocean parcel.

So, fillet of kingfish.
Yeah.

Then I'm gonna make a seafood mousse
with, uh, prawns and scallops,

and then I'm gonna do
a green peppercorn and basil sauce.

Are you making a rough puff?
Is that a rough puff?

Yes, it is, mate. Yeah.

Who does that?

In all of my career,
I've never made puff pastry.

Yeah, um...

You're doing it in a 75-minute cook.

I'm doing something
that Jamie Oliver wouldn't do.

Any sane person would definitely
just listen to him

and pick something else.

Uh, but, yeah,
I'm gonna back myself.

This frightens me.
It's absolutely bonkers.

Yeah.

Right, you lovely people.

No-one wants to be
the first one to go.

You've got 30 minutes!

30 minutes!
Oh!

30 minutes!

Wow, this is crazy.
That looks lovely.

STEPHEN: Big dog proves.

Stop it!

That's the orange duck.

That's ready.

JUAN: I'm really excited because
everything is coming together.

Got my empanada stuffing.
It went to the freezer.

I have the pastry here.

The key to a good pastry

is that it's really soft,
but it's not sticky.

Good.

And you roll one by one,
making the discs,

and then you can stack them

and they cannot stick together.

Do you mind if I cut?
Go for it.

Wow.
You know, so...
Very well done.

Thank you very much.
It's just right in textures.

Well, thank you, chef.
No, no, no, don't take
my compliment.

Every day of the week,
I'll take your compliment.

Being able to impress
Jean-Christophe feels so good.

Like, wow.

So I still have to put together
the empanadas.

This is my favourite filling,
the beef filling that I do.

We have like 24 different ones, each
from each province in Argentina.

I love this one
because it has boiled eggs.

But there's a trick.

Never put your egg when the filling
is hot, because it will soak

all the juices and will make
your empanadas super dry.

So you want to add the egg
when the filling is already cold.

It's good. It's good.
That looks beautiful.

Yeah. Great.
KHRISTIAN: Feeling good, Lachy?

Yeah. I'm feeling good
about this dish.

Thai style fish sauce,
fried chicken wings.

It's, like delectable.
It's sticky, it's salty.

And then you finish it off
with a nice green mango salad.

Let's go, baby.

I want this panini to be perfect.

It's got, uh, chicken cotolette
in it with, uh, some fried potatoes,

garlic, basil, mayo, and then
some roasted capsicum and peppers.

Yum, yum, yum.

I'm doing Thai-inspired
caramelised pork belly skewers.

Hibachis are
a very temperamental thing,

so you just repeatedly baste
and turn and baste and turn.

It's looking good.

SOFIA: We've got steam and we sure
as hell have smoke. 20 minutes to go!

(CHEERING AND APPLAUSE)

My goodness! Chop-chop!

Well, you've got this, Nat,
you've got this.

SUMEET: Go, go, go!

Yes!

Ooh, hot. Whew!

JOSH: Today, I'm making
meat and three veg,

just a little bit jazzed up
just to suit my food dream

of Paddock To Plate restaurant.

A little bit more
gourmet/Michelin Star,
like, sort of dish up.

I just need to blanch the carrots,
reduce the jus,

process the cauliflower
and plate it up.

So I've still got a bit to do,
but we're getting there.

For the meat,
I chose to cook eye fillet.

I feel it's probably
the cream of the crop

in most people's mind.

It's the most tender cut of beef.

I've concentrated on all
the other elements on the dish.

And now it's, yeah,

I just seem to be putting
the meat on too late.

These cuts are quite large,
so I know it's going to take

a little bit of time to cook.

Just hope I've got enough time left.

Feeling good, brother?
Feeling good?

Yeah, I think I'm right, man.

Hoping.

Hugely emotional
first elimination of the season.

How are you guys feeling?

It's funny, whenever it was
an open pantry like this,

I knew I wasn't going home.
I just knew it!

You knew it?
Feel it in the waters.
I was like, "No, I'm not going home."

But if it was pressure test,
pooped my pants every time.

There's a lot of emotion.
Mm.

It's trying to shift that emotion
into a really positive place.

What are you excited about?
I'm excited about Juan.

Those big eyes, that big smile,
that energy.
Oh!

He's making, like, a fried empanada.
I really want to eat it.

And it smelled good.

In contrast, Sumeet,
she's doing three dishes.

Don't try and be a hero.

Yeah, especially
when you've got black on.

Harry was very willing
to go on his rough puff.

Rough puff on
your first elimination. Hoo!

I'm very mesmerised
by the whole situation now.

It's like being in a bed shop.
There's a lot of dreams everywhere.

Bed shop!

HARRY: I'm just about to pipe
the seafood mousse onto the parcel.

I've got the rough puff,
and then I'm going to have a piece

of kingfish,
a scallop and prawn mousse

with some sort of fennel and butter
in between the two layers.

The whole cook, I knew
that I needed that last 20 minutes

to get the pastry in the oven.

The 20 minute mark has gone.

I'm definitely stressed.

There's a lot riding on,
not just the pastry,

but the cook of the fish.

Both of those are going to,
you know, cook at different rates.

(GROANS)

If I don't pull this off,
I could definitely be
the first one going home.

Dude, it's so stressful.

Whoa!

DAVID: I try.

I'm gonna have a pumpkin soup,
but I'm going to have

a whipped cocoa cream in the middle,
which is going to be cold.

So, it's going to be this, like,
sweet cocoa

with this savoury pumpkin,

slightly different temperatures
and textures.

It represents my food dream
a little bit, where, you know,

you're taking very casual food,
very classic foods,

elevating it using
gastronomic techniques.

Time is almost up, and...

Cool.

..I'm happy with the pumpkin soup.

The only thing I've got left
is just to get the cocoa cream

to the consistency and the taste
that I want.

I think the trickiest part
of pulling this dish off

is balancing all of the unusual
flavour combinations,

and making sure that we nail
each element precisely.

That cocoa cream has to be bitter,
but also a bit sweet.

And it also needs
to have really firm peaks.

You want it to hold its shape,

the contrast
against the velvety soup.

You're still mixing now?

Well done, mate.

I am feeling the pressure just
because it's an elimination cook.

Happy?

Still working it.

Mr Science Guy? (CHUCKLES)

(CLATTERING)

(EXCLAIMS)

SNEZANA: Oh, boy, boy, boy.
Are you alright there?

Keep cooking. Just ignore me.
Thank you so much.

I appreciate that.

Everyone is feeling it.

No-one wants to go home first.

My three different butters
to go with my bread,

it's almost done.

Guys, you've got 16 minutes left!

Come on everyone!
(CHEERING AND APPLAUSE)

Holy moly!

I realise now my bread is not
in the oven, and I'm starting...

Like, "Argh! Far out."

So, I quickly put in my bread,

but I don't have enough time

so I'm freaking out.

Oh!

I want to cry because I'm thinking

"If that bread is not cooked,

"I'll literally just turn around,
and just go home straightaway."

Come on, oven.

I don't want to state the obvious,

but no-one wants to be the first
person to leave.

10 minutes to go.
(APPLAUSE AND WHOOPING)

Oh, I'm so stoked.

They are looking beautiful.

POH: Oh, perfect!

They look really good, Khristian.
KHRISTIAN: Thank you.

Is that the rough puff on top?
It's wrapped in it.

It's freaking me out.
(CHUCKLES)

Let's go full...

SUMEET: Oh, finally.

I'm really happy with the sauce
and the butter chicken.

Alright.

I'm happy with my rice,
my cheese toastie is ready to go...

OK, so I am just left
to finish off my pasta.

There's less than 10 minutes
on the clock, and I have

so much still to do.

I can see that I'm not going
to have enough time

to roll out my own pasta.

Oh, my God, this is killing me.

Dammit!

I'm going to have to ditch
my pasta dough and just go

with the packet pasta.

It's so disappointing.

But I don't have another
choice right now.

Come on, come on.

Hello? Squid games.

Yeah, I cook it quite a bit.
We're lucky.

Many a Greek summer holiday.

Yeah, fantastic.
How are you cooking it?
Stewing it? Frying it?

No, I'm gonna put it on the griddle,
here.

Very, very exciting.
Thank you.

Squid's a...an interesting one.

Most of us will have experienced
the first stage

of eating squid in rings and fried.

Instead, I want something lighter.

I've stuffed my squid with fetta
and green peppers.

I'm going to have parsley and tahini
sauce on the side.

I don't want to push my squid
too far so that it becomes

kind of rubbery and tough.

So, I've got to get that spot on.

Let's make those dreams come true!

Five minutes to go!

Five minutes to go!
(CHEERING AND APPLAUSE)

My God, there's so much going on.

Delicious.

That is spicy. Holy moly!

Woo!

JUAN: Muy bueno!

My empanadas are crunchy and crispy,

and I'm gonna add
my chimichurri sauce,

spicy edition.

So, I made a 'chimichurri rojo'.

That means 'red chimichurri'.

And it's a variant from the north.

It has more chillies, more punch.

There is a trick here.

So, I don't do all fresh herbs.

So, you can put some oregano,
some smoked paprika there,

and some chilli flakes,

and you will hydrate it
with hot water.

You leave it there so that releases
all the flavour.

And then, you add
all the fresh herbs.

It's gonna match very well
with my empanadas.

I'm really, really, really happy.

My food dream is to share my food
with the world,

and this recipe is one
of the most important dishes for me,

so I'm proud.

OK.

How does it look?

Show you. Hang on

The pastry cooked underneath, though?

Yeah.

Dude.
You are a mad person.
Yeah.

Taking it out of the oven,

I sort of had a feeling,
at that moment, that I was going

more towards Fins 'N' Tins
than, yeah, plane and home.

But at the end of the day,
like, I don't know

what's inside the pastry.

Like, I wouldn't want to serve
the judges undercooked

or overcooked fish.

This dish has so many flavours.

It's got, like, sour,
it's got sweet, it's got spiciness,

it's got a crunch.

Traditionally, it'd have egg noodles
and also crispy egg noodles.

That is done.

I will have crispy noodles on top,
still, but I've done

the egg-noodle veil
to cover the chicken.

The pin - I should use it if
I'm really not 100%,

but I am...

..I'm confident.

Let's keep those dreams alive.

You have two minutes left!
Come on!

(CHEERING AND APPLAUSE)
Come on, guys!

Uff!

Perfect.

It's so rustic.

Flowers or no flowers.

I'd say go flowers!
Flowers?

Yeah.

It's time -
I need to start cutting this meat.

Every other element's ready
to just plate up.

I want my meat to be medium.

This could be make or break.

Fingers crossed.

Oh, shit.

Not happy with that.

A minute or two
would have just made it.

But there is no time left
on the clock.

Let's get it on the plate, Josh.
Let's get it on the plate.

I've probably put myself
into a bit of a hole.

How long left?

One minute to go!
Yes!

(CHEERING AND APPLAUSE)

Almost there.

Ah!

Oh, this pork's so good.

Hoo!

(BEEPING)

SNEZANA: One minute to go,
buzzer's going off,

I'm, like, praying for this bread.

I look at it...

Yes!

..and it looks amazing.

Oh, my goodness.

Such a relief.

I quickly pick it up with my hands,

like, drop it in a little basket
that I prepared, cover it

with the tablecloth.

Looks good.

And here's the dreaded 10-second
countdown.

Woo-woo-woo-woo!

Dix...

Pouring the sauce!

..neuf,

huit...

..sept...

Woo!
ALL: ..six...

Come on.

..cinq,

quatre,

trois,

deux...

..un!

That's it!
That's it!

(CHEERING AND APPLAUSE)

Dude, that looks insane.
Thank you very much.

I need the recipe when I go home.

Well done.

That, for me, was more fast.

Really trying to slow myself
down and be really intentional

with the things that I do.

So, it's a play on pumpkin soup,
real traditional,

but just trying to elevate it
a little bit more,

trying to make your brain think
a little bit more.

I know that the flavour combination
should work.

I just hope I have made
the right decision,

making this experimental dish.

JOSH: We've all risked a lot,
but for me, it's big.

I've got a family at home,
running a big, busy business.

If I was the first person
to go home, I think I'd probably

let everybody down at home.

Um...

Yeah. Oh, that's not what I want.

That's what...

..not what we're here for, but...

Um... Oh, no good like this.

21 of us cooking,

and we're going to be walking out
with 20 today.

Oh, my God.

So, someone's dream's going.

(SIGHS)

We absolutely loved this challenge.

It was such a pleasure
to hear about your dreams.

And now, we get to taste them
on a plate.

But we do have to lose
one of you today.

First up, David.

(CHEERING AND APPLAUSE)

DAVID: I'm hoping the judges
experience a sense

of comfort from the dish,

of something really familiar,

but then get this hit of,

"Ah, what's going on here?" with
the unusual flavour combination.

Just hope that the flavours
are well balanced.

Is that chive?
Just some chives.

POH: Mmm.

Is this savoury or sweet?
We'll find out.

Steady hands.

David, what is this dish?

This is a pumpkin soup
with cocoa cream.

Whoa! Pumpkin?

Yeah.

And chocolate cream?

Yeah.

Getting in. I'm getting in.

You are absolutely mad.

On a day like today,
to escape from the elimination,

and you've come up with something
like this.

And it's brilliant.

(CHEERING AND APPLAUSE)

It's actually very well executed.

And to use your brain the way
you want, to push yourself

in that style of cooking,

it's just fantastic.

I feel like you've come up with
this really sophisticated,

very provocative dish.

And provocative is good.

It's good to confuse people.

Yeah.
It's good to make people question,

"What is beauty? What is tasty?"

And I love that your dish
has done that.

I love the plating.

Then, your croutons were really
quite rustic,

and that contrast
was really beautiful.

You pulled it off.

That was so easy to get wrong.

It was delicious,

and that was a proportional thing.

The balance between sweet
and savoury -

it was, like, genius.

Like the concept, your brain -

Heston Blumenthal will be like,
"Yeah!"

Yeah, you've played Wheel Of Fortune
with the flavour wheel book,

and, mate, I think you've spun
and won. Well done.

Thank you very much.
I appreciate you.

Lovely day!

Well done, mate.

Everybody, it's time to let
the panini out of the bottle.

Come on, Khristian!
Bring it on down.

(CHEERING AND APPLAUSE)

Cotolette panini
with a garlic-basil mayo.

Do you know what?
I don't want to do that.

Yeah, you take the whole thing.

Sofia, can you just
bite into that one?

I'm in. I love a crazy sandwich.

I would have actually taken
more filling, like, load it more -

go madder, go bigger.

But I like your energy.

Nat.

I made a khao soi gai, which
is a golden Thai chicken broth,

and it's got an egg-noodle veil.

That veil is such a cool, modern
take on, like, a bowl of noodles.

It just makes that whole
traditional dish have this layer

of intrigue about it.

The depth of flavour
from the chicken

that the bones have given
to that sauce,

the veil's genius.

Well done.

Stevo!
(CHEERING AND APPLAUSE)

I've made what I call
The Orange Duck.

There's fennel, orange and duck.

I'm loving you. You're just great.

You're just full of surprises.

You've hit the mark on the head.

It's rendered. It's crisp.

What I also love is you went
for fennel, and I love the sauce.

So, for me, that was a hit.

Thanks, mate.
Thank you.

(CHEERING AND APPLAUSE)

Next one,

Josh.

(CHEERING AND APPLAUSE)

JOSH: I'm getting a lot of applause.

People are looking at this dish
and thinking,

"Pez, this looks really,
really pretty."

And the only thing is,
is that meat gonna let me down?

I'm feeling like, you know,
today's not looking real good.

Tell us,
what is your beautiful dish?

Well, this is the Tassie butcher's
meat and three veg.

JAMIE: It definitely looks fancy.

Restaurant-y-looking, for sure.

Is this the type of food
you would have liked

to have in your restaurant?
Yeah.

Like, I wanted a little,
small paddock-to-plate restaurant

in Tassie.

Josh, when that landed on the table,
it just...it looked so different

from the types of dishes
that we've come to expect from you.

So I think amazing job there.

The main thing for me, though -
you're the meat guy.

I don't know if you were
concentrating so hard

on the plating that the meat fell
to the side a little bit there,

because it's quite raw
in the middle.

The beef. I agree, it is too rare.

I think it's been, you know,
caned pretty hard on the outside.

So, there is that kind of
caramelisation,

then it's a little bit grey,

then it's got another layer,
and then it just hasn't got that heat

penetrated through the middle.

The cauliflower puree, I thought,
was good, well seasoned.

I think the first mistake you made
is to forget that a piece of meat

the size that you had,
coming from the fridge,

take a bit of time in transition
before you can cook it that way.

I think you forgot,
and I can understand -

it's a competition, it's serious.

Thanks, guys.
(APPLAUSE)

My heart is just pumping
10 to the dozen,

to be honest with you.

That's, um...hmm, very,
very trying times.

Snezana, come on down.

(CHEERING AND APPLAUSE)

SNEZANA: I finished... (CHUCKLES)
..so it's a relief.

But I'm thinking, "Is it too simple,
having bread and butter?"

This was a risky move,
and I could be going home.

What have we got?

What I made today is
Three Course Bread And Butter.

I grew up in Croatia, so first one
is like influenced with that,

like parsley, anchovies, garlic.

And this is me arriving to Serbia,
where I get ajvar,

which is a roasted peppers,
chillies, prosciutto.

And this, here, is influenced
from my Bosnian friends.

It's like a baklava
kind of sweet butter.

Um, Snezana, I think
you're incredibly brave

to serve just bread and butter.
(LAUGHS)

Unbelievable.

But it's delicious. (LAUGHS)
Yes!

It's really, really good.
Is it?

Absolutely stunning.
Oh, yeah.

What you've done is,
using three different themes,

managed to mix it well.

It's nice and soft, and in fact,
it's a superb consistency.

Beautiful. Thank you, Chef.
It's just the right texture.

And it looks so gorgeous.

Yeah.
ANDY: Yeah, yeah.

You've nailed it.

Unbelievable.
Oh, thank you! Yes.

It's not easy to get that
kind of structure in bread

in 75 minutes at all.

That's some of the best bread
that we've had in here.

It's really, really good.
Oh, wow. Yes!

In the restaurant world, we always
say you can judge how good a meal

is going to be by its bread
and its butter.

That's the first impression.

And if this is the first impression
that you can continue to give us,

again and again and again,

you're going to kill this.

Thank you.
Nice one, Snez.

Off you go, darling.

(APPLAUSE)
Yeah! Amazing.

Oh, my God, I'm just...
I just want to cry.

I'm like, "They loved that.
Bread and butter for the win."

Harry.

(CHEERING AND APPLAUSE)

HARRY: From the outside,
it looks cooked,

but until they cut open that parcel,
I don't know.

If the fish is undercooked
or overcooked,

it's a pretty major concern.

Like, I really don't know.

Uh, so I've made an Ocean Parcel
with a, uh, green peppercorn

and basil sauce.

Inside the parcel there's a piece
of kingfish, some fennel fronds,

and then I've piped on a prawn
and scallop mousse.

Alright, paint the picture for us.

We are at Fins 'N' Tins.

Yeah, I just, I think,
especially Brisbane, where I'm from,

it's sort of lacking
a good seafood place

that just serves good, honest food
and good drink, you know,

and does it well.

That's delicious.

Thank you.

You were after that rough puff.
Yeah.

And I thought...I mean, I thought
it was very brave

to do it that quick, but, you know,
even the bottom's,

like, cooked enough. Congratulations.

Thank you.

To cook puff and to cook fish
in this kitchen

are both very difficult things
to do perfectly.

(WHISTLES)

And you want...you tried to do both,
you insane person.

And thank God, you did really well.

(BOTH LAUGH)
Thanks, Poh.

The fish is perfectly cooked.

The sauce is beautiful.

Do you know what I like about it is
it's the same elements that go well

together on a plate as fish,
chips and tartar sauce.

Mmm. Mmm.
You've got that creaminess.

You've got... Yes, you've got a lot
of extra herbs and spice

in there, as well.

But you've got the carb,
you've got the fish,

and it's not some soggy,
oily batter.

It's really refined.
Mmm.

I think you've done a great job.

Thank you.

ANDY: Uh, mate, I dig it hard.
Yeah?

I think it's creative.
It's bloody delicious.

And it's really good to look at.

I think if that thing is on the menu
at Fins 'N' Tins,

you're going to have a line
out the door. So, well done.

Thank you. Thanks, guys. Thank you.

(CHEERING AND APPLAUSE)

I think it was one of those dishes
where it was either

going to be a catastrophic failure
or a major success.

Like, yeah, absolutely buzzing.

The next dish we would like to taste
is from you, Steph.

(CHEERING AND APPLAUSE)

STEPH: We've got a lemony
blue swimmer crab pasta.

JAMIE: It looks beautiful.

I would have liked to have just felt
the crab through it a bit more.

When you've got a chunky,
thick pasta like that,

you want your crab to be a bit
chunkier, as well.

That's really helpful. Thank you.

Sue.

(CHEERING AND APPLAUSE)

SUE: Venetian duck ragu with a bit
of curry leaf and a bit of cinnamon.

The thickness of the pappardelle
is spot on.

It feels quite authentic to me.

The only oddity is the curry leaves.

Everything else in the dish
is so Italian, and yet I don't think

I've ever seen curry leaves
in Italy.

Alex.
(CHEERING AND APPLAUSE)

ALEX: Hello.

Getting Ottolenghi vibes.
Old lady vibes?

Ottolenghi.
(LAUGHTER)

I like that.

What have we got here?
Lamb skewers,

A lemon yoghurt,
some sumac pickled onions

and a little flatbread.

The flavours go beautifully
together.

The onion, great. Sumac, great.

Flatbread.

Oh!
Yeah.

It's got no air in it.

Yeah.
It's, like...it's really chewy.

And we'll do a...we'll do
a flatbread thing.

OK, let's, please, make it a date.

Lourdes.

(CHEERING AND APPLAUSE)

LOURDES: This is an orange-infused
cake with a whipped chocolate ganache

and a chocolate ice-cream.

POH: The cake is delicious.

The ice-cream is really good.

But your presentation
has been really good up to now.

(LAUGHS)

Presentation is everything.
Yes, you're right.

Sauce boss, it's time
to bring your dishes down.

Come on, Sumeet.

(CHEERING AND APPLAUSE)

SUMEET: I am proud of the fact

that I've made the sauce
really well.

The butter chicken is flawless -
I know that.

But I'm definitely double-guessing
my choice of putting it

as a dipping sauce
for the cheese toast,

as well as the pasta.

A lot of food there, sister.

VOICEOVER: Get inspired
by our fabulous home cooks.

Stream full episodes
of MasterChef Australia now,

on 10Play.

A lot of food there, sister.

What have we got?

I've brought you
my Butter Chicken Sauce,

three ways.

First way is, of course,
the traditional way -

butter chicken,
and I've put some rice with it.

I've also tossed some pasta
through the butter chicken sauce.

And then, I've made cheese toastie
and the butter chicken sauce

on the side, which you can use
as a dipping sauce

or whichever way you like it.

So, basically, you've made one sauce
and you distribute different ideas

with the same sauce.
Correct.

Sumeet...

..on a day like today, where
it's about not to be eliminated,

you came up with this.

I think you've got to come
with a little bit more imagination,

because I know you can do it.
Absolutely, yeah.

And if you don't,
you will let me down.

I will be very upset.

I just think you've tried
to do too much,

and there's nothing that is like,
"Wow!"

Can I say something, Sumeet?
And I don't want to offend you.

Yes.

But this is not like
a business audition.

No.
You're on MasterChef.

Yes.
That's a good point, actually.

You need to cook whatever
is the tastiest version

of those three things on the plate.

Yeah.

Sumeet, I actually really empathise
with what you did today

because your dream is to showcase
the versatility of your sauce.

I think it's a really tasty
butter chicken.

And I know these are distractions...
Right.

..but it's only one of me.

(LAUGHS)

Unfortunately, I feel the others

might have you
around the bottom somewhere.

Thank you, Sumeet.
(APPLAUSE)

I believe we haven't tasted
your dish, Juan De La Cruz.

(CHEERING AND APPLAUSE)

De La Cruz.

(WHISTLES)

Hello, hello, hello.

Juan, what have you made us?

So, this is empanadas fritas
with chimichurri rojo.

So, basically, fried empanadas
with red chimichurri

that it's from the north, so it's
a little bit spicier and red.

And tell us your dream.

My dream was, let's find a platform

how I can showcase
this beautiful food -

and it's not only Argentina,
it's all South America -

to make it more known.

Like, I'm proud of what we...we are,
who we are and what we eat.

Juan, um, you got five judges here,

and you've got 'Juan' too many
empanadas.

(LAUGHTER)
Love that one.

Can I have one?
Yeah. Dig in.

Let's go, let's go.

Oh, thank you, Jamie.

It needs the chimichurri now,
yeah, I think.

It's good.
(LAUGHTER)

Well, I like it.

They're actually
very beautifully made.

The crimps are really good.

It looks really homemade.
It looks, like, appetising.

It's pretty perfect.
Thank you very much, Jamie.

Thanks.

I love the chunky filling.

I know the boiled egg
is such a big thing.

The ones I've had in the past,
it's been half an egg.

It sort of just shoved in there,
and you don't get it in every bite.

Yep.
Yours is better

because you've chopped it, and you
do get everything in every mouthful.

When there's nothing
to complain about or to critique...

Wow. Wow.

..that's it. They are stunning.

Juan, you're the 'Juan' to beat.

(LAUGHTER AND APPLAUSE)

(CHEERING AND APPLAUSE)

Thank you.

Woo, woo, woo!

Woo!

Mimi.

(CHEERING AND APPLAUSE)

MIMI: This is crab congee
with a savoury doughnut.

JEAN-CHRISTOPHE: I love it.
I love your sense of presentation -

the caring, the love, the way you
prepare yourself using techniques,

which, one of it,
I didn't even know.

The way you roll up your crabs.

Thanks, Mimi.
Thank you, Mimi.

Thank you.
(APPLAUSE)

Jonathan.
(CHEERING AND APPLAUSE)

JONATHAN: So you've got caramelised
pork belly skewers

with a Thai-inspired
green mango salad.

You've really nailed
the sweet, sticky char.

You haven't held back
on any of the flavours there,

but I think they're balanced.

Do you know what
would have been good?

A little candied peanut...
Yes.

..crushed.

Lachlan.
Yes, it is!

(CHEERING AND APPLAUSE)

LACHLAN: We have Thai fish sauce
chicken wings

with a green mango salad
with smoked cherry tomatoes.

Hot, crispy, tender, tangy, crunchy.

I love the salad.

Thank you. Really appreciate it.

Next up, Lil.

(CHEERING AND APPLAUSE)

LILY: Charred cabbage
with a homemade lemon labneh,

snapper and a flatbread.

Lily, Lily,

love the simplicity
of the fish and the lemon.

Like, it's really single-minded.

The cabbage is really good.
Thank you.

Like, the char, the tenderness,
the sweetness.

I think you could have pushed
a few more dishes

because it's so simple, right?
Thank you very much.

(CHEERING AND APPLAUSE)

(LAUGHTER)

We'd love to taste your dish next,
James.

(CHEERING AND APPLAUSE)

JAMES: I'm feeling really happy.
I'm feeling confident.

I think the dish looks really simple
and elegant.

I'm hoping that the flavours
all work together

and that texture
of the squid is perfect.

James, tell us what you've made.

So, I've made a stuffed squid
with parsley and tahini

and a wattleseed pitta.

Tell me what's in the squid.
Uh, fetta,

uh, green peppers
and a little bit of parsley.

Andy, what's going on there?

The top's raw.

Really?

Yeah.

Oh, that's devastating.

Try the tail.

It's...it's...it's better, but...

James, for me, unfortunately,
there's a few problems.

The squid.

There's some big flavours
going on there,

um, and I feel it just overtakes
the squid.

OK.

And I just feel like the fetta,

and then the punchy tahini
parsley number,

it's like,

"Where's my beautiful squid
that, you know, you could picture

"getting caught off the rocks
out there."
Yeah.

It's just different to what
I thought it was going to be.

And, yeah, I'm a I'm a bit
gutted for you because I know

that this one was special.

I just feel like the balance
of punchiness is a bit out

on this one, mate.
Yeah, OK.

When you're constructing a dish
in your mind,

you want to give people these, like,
contrasting or interesting textures

to...to bite through.

When you cut through the squid,

and then you've got this cheese,
which has kind of got a pasty

kind of a texture, and then
you're on to the sauce underneath,

which also has the same texture...
OK.

For me, it was a bit
of a textural issue there.

OK.

I can't comment on the squid
because I didn't actually try it,

because Andy ate the only bit
at the end that I would

have been happy to put in my mouth,

and that dairy with that protein

just didn't quite work for me.

I want to love it.

I want to love it
because I love your dream.
Yeah.

I'm so sorry.
I understand.

Thank you, James.
Thank you.

Thanks, James.

(APPLAUSE)

That's sad. That's very, very sad.

Well, your food dreams certainly
looked incredible on paper,

but some of them were even more
impressive on our plates.

Unfortunately, though,
we need to send someone home.

When thinking about the least
impressive dishes,

three came to our minds.

Josh.

James.

And Sumeet.

Josh, you got caught up
in your own head today,

and we could taste your confusion
in every bite.

James, with conflicting flavours
and undercooked squid,

you're execution just wasn't there.

Sumeet, you tried to do
too many things,

and the elements suffered
because of it.

In the end, one of your dishes
missed the mark

more than the others.

It's for that reason...

..that, James, I'm sorry,

you're going home.

James, you've got so much potential.

We love your dream.
Please don't let it go.

Yeah, it's been a wonderful
experience.

It's been a privilege
to be with these guys

and to be cooking in front
of your kind of watchful eyes.

And I'd like to thank...thank
you all for the opportunity,

but also the compassion
in which you kind of deliver

not so good news.

We get hugs first, brother.

(APPLAUSE)

Sorry, mate.

I appreciate everything, mate.

(SPEAKS INDISTINCTLY)
Thank you.

I'm proud of myself.

Um, you know, it's that weird
feeling of being proud of yourself,

but also quite disappointed.

But, you know, it's not,
"Be the best."

It's just, "Try your best
and enjoy it."

So, yeah, I'm proud of that.

Enjoy it.

(CHEERING AND APPLAUSE)

Yeah, James!

(CHEERING AND APPLAUSE)

VOICEOVER: This week,
on MasterChef Australia...

Are you ready?
CONTESTANTS: Yes!

Let's cook!
(CHEERING AND APPLAUSE)

..Jamie kicks off another week
of incredible cooking journeys.

WOMAN: Jamie's knife skills
are wild.

I feel like he could do
that with a blindfold.

And it's not just him
they're out to impress.

Aw! (APPLAUSE)

Oh. Hi, Mum. Hi, Dad.

Hi, Jamie.

Love you guys.

Plus...
(WHOOPING)

..thousands of people...

Hungry to eat delicious food.

I am gonna get my face blown off
with flavour.

Captions by Red Bee Media