All language subtitles for Masterchef.Au.S16E06.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously
on MasterChef Australia...

Every home cook's journey
starts with a dream.

I love your story.

I love your energy.
Thank you.

I hope you can get it on a plate...
Thank you.

..in a beautiful way.

And even with the pressure
of an elimination...

I'm freaking out.
I'm literally, like, sweating.

You're brave. Who does that?

..they may dishes
that dreams are made of.

You've nailed it.

That is epic.

It's creative.

It's bloody delicious.

I dig it hard.

It's pretty perfect.

But James was the first
to say farewell

to the MasterChef kitchen.

(CHEERING)

Tonight...

..their very first mystery box.

A new week.

Let's do it, guys.

Let's go.

Here they come.

Good morning!

(CHEERING)

Shiver me timbers. Good morning!

HARRY: That's sick. That is so cool.

Up the front,
I can see this massive box.

I'm not sure
what's going to be in there,

but I'm excited.

That's huge.

Please be kind to us.

Look at those smiles.

It's no wonder you're all beaming

because this is the first
mystery box of the season.

(CHEERING)

As you can see,

this one's a little bigger
than usual.

And trust me, it's super cute.

Oh.

So today's mystery box has been set

by two very special people
in my life.

My mum and dad.

(CHEERING)

They're restauranteurs.

They have just retired
from like 48 years in the business,

running a family restaurant and pub,

writing menus all the time,
specials every day.

So ingredients were always important
to our family.

I don't know what it is yet,

but you're going to get
10 ingredients.

Wow!
Wow.

So more than enough to create
something beautiful and spectacular.

So should we take a look
at the ingredients?

ALL: Yes.

(GASPS)

(GASPS)

Can they actually see us?

TREVOR: Hi, Jamie.

(CHUCKLES)

(ALL LAUGH)

How you doing?

Hello, mate.

Is this real?
Yes!

You didn't think we'd be in the box,
did you?

Oh, that's a surprise.

This is a surprise for Jamie.
He doesn't even know.

(LAUGHS)

Hi, Mum. Hi, Dad.

How are you?
Good.

Oh. Hi, Jamie.

Oh!
We haven't seen you for ages.

I know you've missed me,
haven't you?

It's been a while.

How lovely to see you.

I knew you'd set the list,

but I didn't know
I was going to get to see you.

Mum, don't be nervous.
I can see you're nervous.

She is!
(LAUGHS)

Oh, so beautiful.

Did you see that one coming?

No.
No?

No. No.

I thought I was trying
to stitch you up,

but actually,
they stitched me up, so,

yeah, it's amazing.

Thank you.

It's a lovely surprise.

Well, I've been away from home
for quite a while now,

so it's nice
to see a little bit of home, so.

Oh, Jamie, it's so lovely
to see you.

Hi, Sally. Hi, Trevor.

What was Jamie like as a kid?
Oh, God.

(LAUGHTER AND GROANS)

SALLY: He was a dear little boy,
actually.

He was... He was no trouble.

He wasn't so good at school
because he had dyslexia.

But I think once he started cooking,
he really began to shine, didn't he?

Yeah.

Do you know what?

We didn't know where you were
half the time.

We gave you freedom.

It was the freedom that I had
as a young lad,

and I think that freedom
allowed you to think for yourself.

Actually, yes,
because we completely neglected him.

We were so busy running about.

But he's turned out fine.

And he's so kind and he always
sees the best in everybody.

When did you first realise
that Jamie had a passion for food?

SALLY: Because we ran a pub,

Jamie had access to food

that probably other children
didn't have.

And I remember he was having
a picnic with his friends

and these other boys appeared
and he said,

"Oh, come and join us,
come and join us."

And he'd got
this smoked salmon sandwich out.

And obviously, you know,
40 years ago,

not many children
had seen sort of smoked salmon.

He said, "Oh, try this."

And then when he came home, he said,

"Mum, if only you'd seen the look
of wonderment on his face

"when he bit into that sandwich."

And I think it made
such an impression on you,

didn't it, Jamie?

Yeah, it was definitely the moment.

And I knew then the power of food.

It was like, wow, this is like,
this is extraordinary.

It was a good childhood.

I learned how to serve the community

and the fact that everyone's equal.

And in a pub, everyone is equal.
Aren't they, Mum and Dad?

Yeah.
Yeah, yeah.

As a parent, congratulations.

You've created a global phenomena.

This man is not just a super chef,

a great dad, a great husband,
and also so genuine, so human.

And I have to say,
you two have done a fantastic job.

Oh, bless you.

There's only one problem.

He's near to be perfect.

And I think this is your fault,
Trevor.

He is shit in football and cricket.

(LAUGHS)

TREVOR: That's true.

He was too busy
working in the kitchen.

Well, Sally, Trevor, do you want
to show us what ingredients

you've chosen for today's
mystery box challenge?

Here we go.
Let's do it.

Right. So, Jamie, rainbow trout,
this is a memory for you.

When you went down
to stay at my father's,

and he took you fishing,
and it was catch and release,

and you're supposed
to release them afterwards.

Grandad didn't.
You smuggled them out.

We were walking out
with the fishing boats

and it was going, "Gegegege!"

The next one, well, you can't
have fish without potatoes.

So there you go.

Potatoes.

Now this, strangely, is sultanas.

So sultanas.

This is just reminiscent
of family Sunday lunch.

How you used to love spotted dick.

WOMAN: Spotted dick.

Do you know what spotted dick is?

No!
Harry doesn't.

He's going...
Yeah.

OK. I'll explain.
It's a dessert.

It's not what you think it is.

I've never had spotted dick.

What a horrid name for a food.

Like, surely no-one sees that
on a menu and goes,

"Oh, yeah, gonna get me
some spotted dick."

Well, next one...

OK, gorgeous.

..is radicchio.

Great choice, guys.
This is good.

Lemons.
Yes!

Thank you.
Nice. Thank you, Mum.

Well, you always liked lemon.
Loads of lemon on everything.

We like a lemon.

This is a little bit
of a tricky one.

It's a bit of fun. A bit of fun.
It is.

A bit of fun, this one.

You remember, Jamie? Hula Hoops?

(LAUGHS)

That's my dirty little secret.

I love Hula Hoops.

So look, it's a potato crisp.
It's salt and vinegar.

I mean, ultimately,
it's a seasoning,

so you could grind it down
as a seasoning.

And the next one is...sorrel.

Oh, sorrel.
Sorrel.

Nice.

You used to pick this
from the herb garden, Jamie.

Yeah.
An unusual herb, I think.

Lovely and lemony.

When people say,
"What does it taste like?"

I always said, um, you know,
the little square batteries

when you were a kid?
Oh, no.

When you put it on your tongue...
Yes.

..it tastes like that.
It's like, "Ahhh!"

So...

So you were licking batteries
while you were getting neglected?

Yes, yes.
(ALL LAUGH)

You're building a picture now

of the real Jamie Oliver.

Off we go to the next one.

Shrimps. Prawns.

Yes!
Lovely.

Cool.
This...

This, Jamie, is golden syrup.

Golden syrup.

This is the finale.

Yes.
What is it?

Custard powder!

And, Jamie...
Bird's custard.

Jamie, this custard.

I genuinely think that you prefer
this to real custard made with eggs.

I do.

Because, as a child, you used to eat
a whole bowl of it.

I did. As an adult as well,
just to be clear.

Um...
Do you? Oh, no. Stop.

Yeah. I know. I love custard.

That's an unusual box,
but I love it.

Absolutely brilliant.

Oh, I hope you do.
I was a bit worried.

Trevor and Sally,

that is a very generous mystery box,
I think.

It is.
Yeah.

And the stories, that's what makes
this mystery box so special,

I think, so thank you.

(CHEERING AND APPLAUSE)

OK. Rules time.

We're giving you 75 minutes
in your first mystery box.

OK!

You can cook anything you like,

but you've got to use at least
one of those ingredients

in this unreal mystery box
set by Trevor and Sally.

Of course, you've also got access
to your under-bench staples.

And today we're looking for
the bottom four dishes.

And they'll send their makers

into tomorrow's
elimination challenge

where, you know the deal by now,
someone will go home.

So bring us a dish
that would make

the whole Oliver family
extremely proud.

Sally and Trevor,

would you like to do the honours
and kick the cook off?

TREVOR: Yeah.

SALLY AND TREVOR: Your time
starts now.

(APPLAUSE)

(LAUGHS)

Hey, bye! See you.

Aww!

Love you guys.

Take care.
See you later.

Thank you. That was brilliant.

Wow.

That's awesome.

I don't really have a strategy
for today's cook.

I'm just trying to put together
a plate of food that I'd be happy

to have in a pub
with a nice pint of beer.

As soon as I saw the trout,
I was like,

yeah, maybe butterfly it.

I've never had a Hula Hoop,

but I'm thinking I'll toss
potatoes in -

the Hula Hoops,
salt and vinegar crumb.

So at home
I've done it with breadcrumbs.

But salt and vinegar chips,

they're like
everyone's favourite, right? So...

First thing I want to do

is just get that trout on the table,

start butterflying it.

At home, I fillet
multiple fish a week.

So I am completely calm
when I'm butterflying the fish.

I'm just sort of
in my own little world.

Can I say, your skill of filleting
your fish is fantastic.

Yeah. It's beautiful.
Thank you. It means a lot.

You know how many people
who cannot do what you're doing?

Brilliant.
Thank you.

Fabulous.
Good luck.

Thanks, guys.
Superb.

Thank you.

You were the only person
that knew what Hula Hoops were.

Of course! They were
a great childhood memory.

Right! And you're not eating them
or using them?

No, I'm not.
Right.

So, yeah...
A little citrus custard there.

A little bit of a citrus custard.

I'm gonna do a, um,
lemon custard tart

with a golden syrup cream.

So tell us, what are you doing?

Uh, lemon meringue tart.
Right.

Yep.

There's a few of you out there.

It's a classic. An oldie
but a goodie, but tastes delicious.

Gotcha.

Good luck to you.
Good luck.

Thanks, guys.

So I'm doing a crumbed rainbow trout
fillet

and it's crumbed with the Hula Hoop
salt and vinegar chip.

One thing that I feel like
I'm not too bad at is, you know,

opening a cupboard
and random things in there

and having to create
something awesome from it.

So I like to think that mystery box
is going to be my...my thing.

Yes.

Good eyes.
I'm not going to try that.

How you going, brother?
I'm alright, brother.

Fancy making something like this.

Seeing Jamie talk
to his mum and dad about family

and hearty meals at the pub,

I just go back to my family.

My auntie worked as a cook
at the pub, and I'm just thinking

about this cake
that my Auntie Gail makes,

and I'm thinking I can make
some sort of cake today.

That's going to really
blow these guys out of the water,

or it's going to put me
in deep water.

One of the two, I'm not sure.

I'm going to make a take
on my aunt's lazy daisy cake,

but today it's going to
be a sultana and golden syrup cake

with custard.

I'm not sure why it's called
lazy daisy,

'cause don't be lazy to make it,
that's for sure.

It's got a lot of stuff
that can go wrong

and a lot of stuff and time
and effort goes into it,

but that's just what
it's always been called,

the lazy daisy cake.

And that's how it is.

This dish, auntie sort of makes it
for me for my birthday.

She was always there.
Like a second mum, I guess, to me.

So we've got to do her proud today.

It's got to be good.

Something different for Pezza today.

Let's hope it works.

First mystery box of the season,
but I don't think

they're the only people
who were surprised.

Gotcha.

Mate, I'm blown away.
I love Mum and Dad.

They're always inspiring to me.

It always makes me feel warm,

but I actually think they've chosen
some pretty interesting stuff.

I think I would do a seafood pie.

A seafood pie.
You literally just stole my thing.

That's what you were gonna do
as well?

That means I would succeed
on this one,

because if you thought of it,
you're good at mystery boxes,

which means I must be good
at mystery boxes.

I think the most
delicate ingredient, to my eyes,

I think, is the sorrel.
Yes.

Definitely.
Yes.

Sorrel is probably one of the most
underrated herbs, I think.

It's delicious.

You can turn it into amazing sauces.

You know what's always tricky

about a mystery box?
Yeah.

They're notorious
for not having aromatics.

Yeah.

NAT: Um...

I don't feel confident.

I'm so out of depth
with Jamie's parents' ingredients.

Oh, my God,
there's so many bones in this.

I know I can do something
with the fish, but I have no idea

what to cook with it.

Especially having no spices as well.

Well, definitely done better.

So I'm thinking,
"Crap, what do I do?"

What do I need? What do I need?
What do I need?

I have no idea what I need.

I'm pretty terrified.

Oh, no.

Shit.

(LOUD DINGS)

Oh, it's a bit loud.

From the Oliver family to ours,

you have one hour left.

ANDY: Here we go.

I do not have time to tie
my shoelaces, but here I am

tying my shoelaces.

Today, I want to wow the judges

and I want to take the ingredients
Jamie's parents have put up

and almost transport him back home.

I have a perfect memory
that I've got from my grandma

cooking sticky toffee pudding
with sultanas

with a beautiful custard,

and that's what
I'm going to recreate today.

I think what always blew me away
was the texture of pudding.

It's super moist.

A spoon should cut through pudding
like butter.

I just need to nail it

because Jamie...

In England, they grow up
with toffee pudding all the time.

Jamie's gonna know
exactly how this is meant to taste,

so there's no mucking around today.

I have to nail it.

Alright. Sick.

Only six eggs. Blah!

Mystery boxes, always the thought
of it absolutely terrified me.

Getting very limited ingredients
that you're not quite sure

what to do with yet.

Ah!

But I'm really trying
to challenge myself

and step out of my comfort zone

and kind of let creativity
take the lead.

I am making today

a prawn and
rainbow trout-filled ravioli.

With a burnt butter sauce
and smoked radicchio.

So for the first time ever,

I am smoking the radicchio.

Just to give it a different kind
of level of flavour

and some interest to the dish.

Um, so I'm trying to do something
a little bit unique.

I have no idea what it will be like,

but I'm going to do it.

Right, beautiful people.
You've got 43 minutes to go.

Come on!
POH: Get it, get it, get it!

Please fry.

So I'm making
a pan-seared rainbow trout

with some lemon butter,

some mash.

And I'm making some
raisin and sorrel chutney with it.

I'm not so confident
with filleting a fish,

but it's a fantastic opportunity
for me to try it

and to see how I go with it.

To fillet a fish,
I just don't enjoy it very much

because I feel like
the eyes are looking at me.

So it's a little bit hard. (LAUGHS)

But you know what?
You've got to face it.

I'm really missing my spices
at the minute.

So, yeah, a little bit
outside my comfort zone.

But I definitely want
to stay out of the bottom four,

so fingers crossed.

I don't really work
with these elements much at all,

so I'm very, very terrified.

I've decided to make a savoury tart,

but because I just spent
a lot of time

deciding what to cook today,
I'm under pressure.

Hi, Nat.
Hi.

Tell us, what are you making?

I'm making a savoury tart.

What's the filling?

It is prawn and, um, trout.
Yeah.

I'm gonna make a white sauce
and chuck it in there.

Put potato scales on top.
Yep.

And then I'm going to have
sorrel and lemon, like, cream.

OK. This is adventurous.

This is like...
It is, yeah.

You've really
pushed the boat out here.

Yeah. I, uh, couldn't decide,
so here I am.

You've done this before, yeah?

Um, no, I have not done this before.
Really?

I don't really use staples
like butter and cream.

You know, with me, I usually use
chilli and garlic for everything.

There's a few of you out there
that I'm really interested

to see how this kind of
European mystery box goes,

'cause there's no spices.

Breathe.

Sort yourself out.

Thank you.
There's a lot going on.

There's a lot going on.
First mystery box.

You got this.
Thank you.

Alright, everybody, my mum and dad

have got you all jumping
through hoops

and I've got Hula Hoops.

(CHEERING)

30 minutes to go.

30 minutes.

Alright.

I have managed to roll out
the pasta

for my prawn and rainbow trout
ravioli.

And I've made the beautiful
burnt butter sauce.

I still have to fillet all the fish,

but right now, time to start

very carefully smoking
my radicchio leaves.

Try something new, you know.

I haven't smoked anything before.

Beautiful.

But today I'm really inspired
by what Sumeet did in the kitchen

a few days ago
by smoking an element of the dish.

Like, that's...that's creative.
That's another depth of flavour.

Oh, and then I need oil.

I put oil on.

Oh, my gosh. (COUGHS)

I don't know how to do this.

Oh, my gosh!
Just cover it.

I can't believe my radicchio
went up in flames.

Oh, my gosh, I'm such an idiot.

Can I borrow your cloth, please?
Please.

Don't move.

Right now, I am so worried.

Oh, my gosh!

(SCREAMS)

Oh, my gosh.
Just cover it.

I haven't smoked radicchio leaves
before.

I put a bit of oil on
and I started a small fire.

Hopefully I can salvage some leaves.

Jean-Christophe,
knight in shining armour,

stabilises the fire catastrophe
on my bench.

OK, that's probably enough.

Yeah, I've had enough of that now.

(COUGHS)

There you go.
Thank you.

I can't believe that my radicchio
went up in flames,

but I just hope that they add
a really smoky flavour to the dish.

But right now, I still have
to fillet the fish for the filling

that I will pipe into the ravioli.

Oh, gosh.

Looking around the room,
I'm seeing a lot of fish.

Some good different techniques.

I just love this challenge...
ANDY: Belter.

..because you see how everyone
interprets these ingredients.

But also, I can't believe
how many risk-takers

we have in the mix.

Steph is, like, all over the place.

So many bones in these things!

She's doing
a prawn and trout-filled pasta.

You had to put out a fire

when she tried to smoke
some radicchio.

I'm a bit worried about Sumeet.

I think she's definitely
a bit lost without the spices.

Butcher Josh, he's sweating

because he's got this sponge
his auntie does.

He's gone sweet?
He's gone sweet!

Yeah, he's gone sweet.
Wow.

I like seeing Josh in this world.

Look how she's coming along.

And the last one I got for you
is Nat.

Really?
Yeah.

I think taking away the spice drawer
has made her try to do a lot.

Yeah.
You know?

Damn.

Whoa.

Definitely needs some sugar
in there.

This isn't her comfort zone.

A very European box
set by your mum and dad.

Delicious, but just not
her typical ingredients.

Yeah.

I've got this.

Christian.
So we're doing fish?

Yeah, I'm really thinking
out of the box here

and experimenting,
if I'm being completely honest.

I'm cooking my rainbow trout

and it's crumbed with the
Hula Hoop salt and vinegar chip.

And I've got
my lemon, sorrel mayo done.

Oh, wow.

Crumbed fish is a thing of joy.

Who doesn't like mayo?

I like your style. Good luck.
Thank you, Chef.

I love it.
Good luck, Christian.

Thank you, Poh. I'm very happy.

Right.

It's also a bit of a shambles here.

I think the custard is alright.

I'm just am really not
that confident with desserts.

And so I'm just worried
about the taste and consistency.

It's a waiting game.

You know, this is the Poh-sition
you're pulling right now?

You did the same.
(BOTH LAUGH)

I coined this this position.
That's right, yeah. Yeah, yeah.

You are fully pulling a Poh.

Guys, it's 10 minutes to go.
10 minutes.

No-one's clapping but me. (LAUGHS)

Just got to make sure
those potatoes get nice and crunchy,

uh, finish cooking
the butterflied trout.

Just gonna make sure
that skin's got a nice colour

and sort of crisp to it.

Being a really thin fillet,
it is going to be hard

not to overcook it, but I feel
like that really intense heat

and the oily skin
is just a great combination.

This is a great opportunity
to try and impress Jamie Oliver.

So I want to make something
that you might find

at his mum and dad's pub.

They seem like beautiful people,

and, um, yeah, I just want
to make them some good, honest food.

And hopefully the judges like it.

To quote another famous Oliver,

we want you to bring us food,

glorious food.

You have five minutes to do so!

For my sticky toffee pudding,

I've done my custard.

I'm happy with it.

I've got my butterscotch sauce
on the go.

Time's running out, and I think
I need to get this pudding out.

It hasn't collapsed,
which is awesome.

Um, I've taken it out.

I'm just going to let it cool
a little bit and then flip it out,

cut it up and serve it up.

Oh, jeez, that's hot.

Oh, no, no, no.

It's still raw.

I'm really worried at this point.

(SIGHS)

Can't serve up raw cake.

Time's running out,
and my sticky toffee pudding...

..it's still raw.

I put the pudding back in...

..and I'm honestly just watching it
like a hawk.

If it doesn't come out great,
then I'm in trouble.

How's yours?

I reckon it's ready.
Good.

I put the skewer
in the glazy daisy cake,

and I think it's cooked.

I get the glaze of butter
and golden syrup,

and I just brush it all over
the top of the cake.

It's given it
a beautiful, silky look.

You know, it's shining like
a baby's bum, you know?

Ready to go.

Decided to serve a whole cake today.

Fingers crossed that when they cut
through it,

it's magnificently cooked
to perfection.

Just three minutes to go!

Three minutes!

Three minutes, she said.

So I've finished off
my crispy skin trout, lemon butter,

my mash.

I've got some crispy,
sweet and salty potatoes

and a sorrel chutney.

I didn't have my normal armour
of spices and herbs,

so I really wanted to pack

as much flavour into this dish
as possible.

Some of the flavours
I haven't worked with before,

so I'm just hoping
it translates OK

when the judges actually taste it.

It's time.
I've got to flip the fish.

I'm really happy
with the cook of the fish.

Packed full of
beautiful fatty acids.

Potatoes look nice and crunchy.

Today, I wanted to pay tribute
to Sally and Trevor's pub.

I think having a butterflied trout
would be a really cool thing

you'd see on a menu board.

Hopefully, it's going to make
Jamie proud and his parents proud.

Pudding comes out...

..and it's absolutely perfect.

I'm so stoked
that I put it back in the oven.

It's alright, huh?
Looks good, brother.

I was really worried.

But my confidence is back.

And now it's all about just
putting it all together on the plate

to serve up an amazing dish.

Please don't let your first
mystery box be your last.

You've only got one minute!

One minute!
One minute, Chefs!

I've cooked my rainbow trout
and prawns.

The fish skin is crispy.

The sorrel sauce
and the sorrel oil is done.

I take the tart out of the oven.

And...

..it doesn't look pretty.

I'm such a perfectionist
when it comes to food.

So I'm going to overcompensate

for the fact that my tart shell
is not perfect.

Every other element
needs to look good.

Oh, my God.

You've got 30 seconds!

(CHEERING)

How unusual. No!

I've cooked these really petite

pieces of well-made ravioli.

That can be in there, too.

But I'm starting to plate up
the radicchio leaves.

They look good.
The colour is great.

You can see the charred look
to it,

where it's gone slightly brown.

I'm feeling really proud of myself.

JUDGES: 10, nine, eight, seven,

six, five, four,

three, two, one...

(CHEERING)
My friends.

My brother! I'm sweaty.

Eurgh!

Oh. Well done.
How'd you guys go? Good.

Yum!
So random, I smoked it.

Well, started out the day
with Jamie's beautiful parents,

Trev and Sally,

setting your first-ever mystery box.

Bottom four dishes
is what we're looking for.

They will go
into tomorrow's elimination,

where one of you go home.

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

..Harry!

(CHEERING AND APPLAUSE)

I'm feeling pretty confident.

Really happy with the fish.

Happy with the potatoes.

Yeah, I'm excited to have them
taste it and get their feedback.

POH: Harry,
what's the name of your dish?

I've done a butterflied trout

with some Hula Hoop potatoes

and a sorrel and prawn bechamel.

Well, it looks
beautifully butterflied.

Thank you.

Should we dig in?

The fish is like...

..so good.

It's everything I love
about rainbow trout.

It's fatty, it's oily.

It's just so well done.

I love watching you cook.

There's this real serenity,

especially
when you're doing seafood.

You're so at one
with your ingredients.

This is definitely a photo
for a front cover.

The colours, the portions,

the way
you've cooked your trout.

Bravo!
Thank you so much.

This is like, the kind of thing that
we would have on the specials board.

Although...

..none of the chefs
that I ever worked with

could butterfly trout.

They would fillet it.

So kudos to you 'cause lots of
people don't know how to do that.

It was a knockout dish.

Thank you.

Oww!

So stoked having Jamie Oliver say

that my seafood dish could have
belonged on their special board.

Alright!

Probably one of the best moments
of my life.

It's time to taste your dish,
Savi P!

I'm calling this Fish And Bits.

I think you've shown a lot
of amazing technique.

But the little fries,

it's just something
that you could have just edited out.

Thank you.

Khristian!

I've made a crumb rainbow trout
with a sorrel and prawn mayo.

The sorrel sauce is dynamite.

I think that is class.

It's a nice little version
of fish and chips, that.

Thank you so much, Chef.

Snez.

I made crispy skin trout,

a warm potato and sorrel salad

with trout and sultana sauce.

You've taken something
that's quite rustic,

and you've presented it
in a way that is restaurant worthy.

Next up, Mimi.

This is my Sorrel Not Sorry
lemon cake with sorrel ice cream.

Tastes delicious.
It's not too sweet.

Your sauce...

It look like you've actually pushed
your caramel

just before it gets burned

and then cut it down
and put the lemon -

clever.

That was delicious.

Thank you.

Next up, Nat.

I'm not proud of serving this dish
today

because I struggled so much
with the ingredients.

I'm staring at my dish
and I'm shaking my head.

It's not what I envisioned,
so I'm feeling pretty disappointed.

Now, that was a confident walk
up there.

But then I noticed when you put it
down, not so much confidence.

I was trying to channel
confident energy,

but it's hard.

I definitely have drowned.

You're not happy?

Um...

(TEARFUL) It's not...

All the elements aren't perfect,
so...

In the mood to cook?

Grab your aprons
and try these delicious

MasterChef-approved recipes
on 10 Play.

(TEARFUL) It's not...

All the elements aren't perfect,
so...

It's your first mystery box.

Very rarely would anyone,

in their first-ever mystery box,

get perfection.

Right now, I'm glad
that you pushed yourself.

Yeah.

But you just gotta start
on that bottom four.

Yep.
What did you make?

I made a trout and a prawn tart.

There's things I love about this,

and there's things I don't like
about this.

So should we start
with the negative?

Yes.
What I don't like about this dish...

..is your attitude to it.

Oh!

You're a great cook.

If you're a great cook,
you speak the language of the world.

You have to trust your instincts.
Yeah.

For me, I'm all in with that.

That's...that's great.

And the presentation was cool.

I love it.

The sweetness of the prawns
and the fish throughout that

really balances everything.

The pastry on the tart is maybe
a little bit biscuity,

but it's really not that bad,
by any means.

If that is the result
of you taking risks...

..you should take more.

Nat,
there's some really good stuff here.

The sorrel sauce was great

and the fish is cooked beautifully.

I think this is why
you are going to be

a fierce competitor
in this competition.

You are fantastic.

Well done.

Thank you.

Steph, we'd love to taste
your dish next.

That's me!

Pasta, pasta!

What have you made us?

I have made
a prawn and trout ravioli

with smoked radicchio.

How did you go, Steph?

Because there was fire and chaos
raining when I walked by.

I haven't done that before.

I'm happy with the end outcome
of it.

Good, good.

Steph...

You make ravioli really good.

And the filling was really good.

Yeah.

I admire your wanting to use smoke.

Sadly, it's not a pleasant taste.
Oh, dear.

That smoke...

..is pretty full-on taste.

If you had to served it
with the beurre noisette

and a bit of that sorrel,
that would have been a lovely dish.

Thanks for trying. Cheers, Steph.
Thank you!

Mum always says to me when I cook,
"Taste your food."

I really should learn
to listen to her.

Josh Clarke!

This is my lemon meringue.

The lemon curd...

..is delicious,

but your meringue just split.

Thank you.
Thanks, mate.

It's time for Juan!

Hula Hoop crumb prawns
with potato and egg salad.

I'm sort of missing acidity.

I half think
there's a little missed opportunity

that you could have given us
a little Juan.

That Juan.

Yes, yes. Thank you.

Next up, Sumeet.

I pan-seared the rainbow trout,
pomme puree on top.

The cooking of the fish
was really lovely.

I got a bone.

I think someone else got a bone.
I got a bone.

I think it didn't come together.

There's kind of three sauces
competing.

There's the brown butter,
then there's the mayonnaise,

then there's the chutney.

Thanks.

Next up, Lily.

I've got a lemon custard tart
with a golden syrup cream.

Your trust,
instead of being crunchy,

it's a bit mushy in your mouth.

The custard is so, so liquid.

It's not your best dish.
Thanks. Thank you.

Darrsh, come on down.

I think this is the best dish
that I've created

in the MasterChef kitchen so far.

So I'm just hoping that I get
that validation back from them.

Because if I don't,
then I don't know what cooking is.

How are you feeling, Darrsh?

Great.

Great?
Yes.

Ah! That's awesome.

What do you call this, Darrsh?

This is a sticky toffee pudding
with custard and cream.

Darrsh, I could demolish
like that times two like that.

I want more. Where is it?
Thank you.

It is so more-ish.

It is just pure comfort.

That was joy.
Awesome.

Thanks, guys.

It's very sticky.

It's sweet.

It's got all the fluffiness
in the right places.

I think that that kind of dessert,
executed like that,

would sit really beautifully
in an old English pub

with a roaring fire
after a nice Sunday roast.

I think you did a great job.

Awesome.

Andy's, like, starting to take
the enamel off that plate.

I think you can put it
back on the rack now.

It's all good.
It's all good to go back.

Well done, my friend.
Thank you.

Awesome, Darrsh!

Whoo, Darrsh!

They cleaned that bowl, brother.
Yeah.

Come on down, Pezza.

Pezza!

The only thing that I can see
that can go wrong

is if this cake is still raw
in the middle.

That's going to be
the make or break,

just how well this cake's cooked.

(WHISTLES) Hello.

What have we got here?

I'm gonna name it

Auntie Gail's lazy daisy cake.

Lazy daisy cake. Beautiful.

Well, let's have a look, mate.

Let's see
if it's cooked in the middle.

I like the fact
that our rugged butcher from Tassie

is about to show his sweet side
with a lazy daisy.

Well, let's have a look, mate.

Let's see if it's cooked
in the middle.

Boo-yah!
It looks good.

Yeah, I'm happy with that.
It's cooked.

Hey! Hands up from your mates.

Come on, Pezz.

Josh...

..from butcher to baker!

I love it.

It's bold. It's old school.

It's very humble.

And I think if you had nuts,
you could put them in.

If you had candied fruit,
you could put them in.

But today you had sultanas,
and you put them in.

So Daisy is lazy

and, you know, lazy daisy
was very delicious.

Thank you.
Thank you.

The cake is actually perfect.

The caramelisation on the outside
is amazing,

and I really appreciate
you cooking a whole cake too.

I think it's a stunner.

It feels like you've put your skill
as well as your heart into it.

Absolutely amazing job.

Your crumble...

It is superb.

It tastes like nutty.

A great job.

Bravo.
Nice one, Pezza.

Oh, I'm really proud of my efforts
today.

Auntie would be so happy to see
her nephew cook something

that she's taught me.

I think Auntie'll be stoked,
I really do.

Bless Auntie.
(WHISPERS) Yes.

(LAUGHS)

Guys, thank you so much.

You did an incredible job of cooking
from my parents' mystery box.

There were so many different dishes.

Choosing the bottom four
was really, really hard.

So let's start with the good news.

We have to give credit
where credit is due.

Harry, that trout...

..textbook perfection.

Darrsh.

The proof is in the pudding.

That was pure joy.

Nat.

Fish tart...

..work of art.

Thank you.

Good job, everybody.

Well done!

Now, for the not so good news.

If I call your name,
please step forward.

Unfortunately,
you're in the bottom four.

You'll be cooking
in tomorrow's elimination.

Steph.
Yeah, I know.

Josh Clarke.

Lily.

And lastly...

..Sumeet.

Tomorrow is elimination day.

So sleep well.

Because trust me,
we will be testing you.

Thanks, everyone.

Tomorrow night
on MasterChef Australia...

When I was 13, I used to do about
100 of these on a Saturday morning.

They'll have to hang
on his every word...

I'm locked in.

I'm watching Jamie like a hawk.

..and keep up with his every move...

I'm gonna finely slice it...

..like that.

Jamie's knife skills are wild.

I feel like he could do that
with a blindfold.

..to stay in the competition.

And then, if you're lucky,
it's going to be amazing.

Captions by Red Bee Media