Original subtitles

previously on MasterChef Australia. Please welcome Curtiss

Curtis Stone rocked the kitchen.

Do you? Just like the Thor

of the kitchen

with a cook along elimination? I'm not gonna repeat everything five times.

You guys, you gotta listen. The first time. Two He's working.

First they had to keep on keeping on. We ready

silence

to replicate his pork dish. What was it like keeping up with Curtis insanity?

But

Sue had to say goodbye to the MasterChef kitchen

tonight.

The world is their oyster

with immunity

and a huge prize up for grabs. How exciting. You guys.

Oh,

what a day.

What a day.

Especially after yesterday I go.

Good morning, everyone. Let's do this.

I'm seeing so many globes.

I'm hoping

that something international is going on.

Oh, it's Curtis. I forgot. Curtis is here still,

and the Thor

of the kitchen is back.

It's Mr Curtis Stone. I love globes.

As you guys know, I've sampled my fair share of food from all around the globe,

and some of the best meals have had influences from multiple cuisines,

and that's exactly what you'll be doing today.

We want you to draw inspiration from any two countries

and combine them into your very own fusion creation.

Feel free to go wild.

But whatever cuisines you pick, you will need to incorporate a delicious sauce

as the hero.

And trust me,

you are going to want to make this sauce good enough to be bottled,

OK? Oh, because

not only will the best dish win immunity,

but,

Curtis, do you wanna tell them?

Well,

the winner of today's challenge will also have their sauce jarred

and sold in Coles stores across the country until sold out.

Awesome

Samite.

This could be the beginning of your sauce, boss Empire.

That would just be like a dream come true. Love to waste.

This challenge would love it.

Right, everyone. You ready?

You got 75 minutes.

You must bring us a saucy dish inspired by fun fusion Two cuisines,

Huge prize. We're ready to see some huge flavours.

Curtis,

let's do it.

Good luck, guys.

Your time starts now.

Yes,

I'm gonna be shouting.

Josh! Oh,

sorry, guys.

Oh,

sorry.

Oh,

sorry.

Sorry.

Sorry. Dude,

All the onions in the world.

Oh,

fish.

It's really heavy.

Oh, tomatoes.

Where them peanuts are a saucy dish inspired by two countries. Yeah, Game on.

I'm really excited.

So

I got you. I got you.

You got you

losing a line being

yourself.

Jesus Christ.

My sauce is a sunken

and Thai fusion red sauce, so it's a curry sauce.

In this sauce, you will be getting a lot of heat, a lot of brightness and a lot. A lot of

zines.

You will also get like the background of the spices in there as well.

People know what a Thai Red Curry tastes like.

And I think this is a lovely little springboard for people that want to dive into

Sloan

cuisine.

It just smells all right.

This is one of the best prizes that you can get in this competition.

So there's a bit more strategy at play.

So now I'm serving my sauce with fish today.

If it's gonna work with fish, it's gonna work with everything else.

I wanted a snapper.

I got a Beastie Murray Cod instead.

Now I've never really cooked with Murray Cot before. It's

I'm not experienced with it,

but yeah, I'm determined because I absolutely wanna see my face on a model.

I think I wanna do like

I like a

or like a

Oh, my God, this is so heavy.

Don't run out of time.

That's all I got.

Thanks, mate.

Come on, mate.

Today's immunity

is the biggest one so far.

It is immunity into top 10 and

I get to cook for Curtis style.

Where is my beloved?

Everyone is gunning for gold today. I gotta get to

Oh, sorry, but I'm just thinking about impressing him with my culinary skills,

so I have to nail it.

Today's sauce challenge is all about fusion. I'm gonna lean into it.

Three countries I'm taking inspiration from today is China, Korean and France.

And the sauce is a Chinese

Mato bringing some of that French influence. Lots of onions.

Um, grassy

richness from, um

French soups and sauces, serving it in the style of Korean

bottom with a meat symphony.

I'm making a grier rice to go along with the meat platter

for my braised meats component.

I'm using a duck breast, pork belly, tofu and mushrooms.

Ok, ok, ok, ok. Ok, OK,

there's a lot of element,

but Mr Curtis Stone is in the kitchen.

I'm so determined I am going to do the most today.

Come on, mate. Getting there

my onions are taking forever to caramelise

guys, this is such an exciting challenge.

Fusion's one of those things when it's done well,

when you get it right and you hit that sweet spot,

right? Like French Vietnamese, we wouldn't have the Banh

Mi without fusion once upon a time.

And yes, this challenge is about fusion, but it's all about great sauces, you know,

Cos at the end of this challenge, someone's gonna get their sauce on shelves.

The sauce is everything.

I mean, there's something about walking into a home and smelling that someone's

right

that bubbling, that simmering away.

And at Coles,

we sell products for people who are time poor people

that want to get dinner on the table affordably.

So if if you can create a sauce that packs

a punch with flavour and solves lots of these problems,

it's gonna be a winner.

I'm so excited

I am to do a version of jumping over there and

get somebody out and take over.

You're going good. Yeah, I'm going. Good. Are you going good?

Yeah. This is fun.

Having fun.

My strategy is gonna stay really true to my sauce boss philosophy,

which is versatility.

OK, So I am making, uh,

Italian meatballs in my Indo Italian sauce with naan bread rolls.

You should be able to pick up my Indo Italian sauce

and say tonight I'm making spaghetti meatballs for the kids.

Tomorrow I'm making a chicken curry,

or I'm gonna baste my barbecue with it.

Very conscious of the fact that I don't want

my Indian spices to overpower the Italian spices.

They really have to sing a song that's gonna be melodious at the end of it.

So I'm using oregano and basil from, you know, the Italian influence

and my cumin, coriander, chilli and turmeric from a Indian influence.

Some meat. Hello. So what are the two cuisines? Indian. Yes.

So I'm doing Indian and I'm doing Italian.

So meatballs

in naan bread rolls.

I mean, my stomach just growled.

I don't know if you've heard that,

but I love the sound of India with the comfort of a meatball.

That sounds really interesting,

you know, uh,

there's nothing better than showcasing the versatility

of Indian curry sauces to the world,

and it's always been one of those things that I've been really passionate about.

Are you feeling a little bit of extra pressure Because this is the dream.

It totally is the dream.

Lots of pressure.

But I'm so nervous,

Sam,

This is your moment to shine. So grab the ball by the hole. Thank you. Thanks so much.

I truly am feeling a lot of pressure.

Soft boss has been my thing. Always right?

Yes.

Ah,

Let's bring this home.

So now to have the chance my sauce jarred at all the cold stores Australia wide.

This is the challenge for me to win because this is

this is life changing for me?

Yes.

Come on.

But I, I sell sources into supermarkets.

So I'm approaching this from a very, uh, sales point of view.

This could be my product on the shelf.

Not my customers products, you know, not my suppliers products.

These are my products on other people's shelves.

And, um, for the whole of Australia to have access to that

awesome stuff. Massive tick off my bucket list. It's gotta be markable.

It's gotta sound cool. It's gotta have a ringing name.

So I'm gonna bring a ringing name today.

Crispy.

Ok, tell us the two cultures at yours.

OK, so I'm fusing Hawaii and Thai together so kind of a spin on like

holi

holi sauce. And I'm gonna call it my

tli

holy sauce.

I love the

sound of that.

I think a lot of people in Australia would never have even heard of a holy holy

sauce.

Tell

us what it

is.

It's pineapple base. Um, and you've got lots of stickiness in it.

Lots of sweetness in it. Um, I'm adding lemongrass caffa,

lime, ginger

so that you get those vibrant Southeast Asian flavours.

And what's your actual dish? OK, so, uh,

Huli Huli

chicken with rice

and some sort of tropical salad in mind as well.

Also, I love a hulu

sauce,

and I love the name the

CLI

Tully

sauce. So thanks,

guys.

Oh, he likes a concept which adds more pressure to my back. Um,

but I feel like I'm heading down the right path here. So happy days.

It's bubbling away.

Can't even separate yolks.

Whoops.

Already panicking.

Hi, Harry. Hello. So

I'm doing a, um, sort of like Italian Chinese fusion sauce with some pasta.

Um, and a protein.

Why? Italian and Chinese. So I've got, uh, Italian heritage.

So, um, Bolognese is in my blood, and

Yeah, I thought, if I can do a fusion Bolognese

type sauce but

not will kill me for saying that, but

so what's the Chinese part to it? I've got the five spice in there. Um, the

shiitake, A

little bit of soy and some oyster sauce as well. Oh, wow.

Yeah,

I to me, Italian like it. Italian tomato sauce is all about

the brightness

and freshness.

So I think watch out for

over complicating the umami aspect cos I think it could murky it up.

Just make sure you get that balance, right,

Che Harry. Good luck, mate. Thanks.

Chinese and Italian flavours.

They're two things you wouldn't normally put together.

So with this sauce, it's all about balancing those paramount and spices.

But I'm just having fun, you know,

coming up with this weird, wacky idea.

I wanna go against the odds and, you know, surprise people.

So, um, I'm gonna start, uh, the sauce, Essentially,

how you'd start a Bolognese Ragu.

Uh, and then, yeah, I guess the Chinese influence will be like a F spice kind of mix.

So I will do my best to make this not disgusting.

And but also just like a once in a lifetime opportunity to, you know,

have your face on a product in a national supermarket such as Coles.

If I got my name on a sauce bottle, Mum would be there in a flash.

Be buying out the whole bloody shop. Yeah,

Harry's sourcing Coles. He's gonna have to go and visit my source in Coles.

Uh,

maybe we can have, like Gary Sau

and Coles

S, Harry Fusion, Sau

and Co.

The two countries I'm using today is Vietnam. Obviously shock,

horror and Mexico. So I'm making ban

sour tacos.

The simmer sauce is going to be like a

really tomato based with lots of spice of paprika

chott

leg.

I'm basically a walking fusion, so hopefully I'll smash this as well.

Back in the happy place with a fish and a sauce. Oh,

in the countries, though, what have you got? Um, I'm gonna do a mix of Morocco and

India. No way.

So I wouldn't have picked that for you.

Um, I just really like the spice blended tremula.

And I really also like a fish going curry. Right?

So I'm trying to mix the two together. Please.

That's a

corn

line.

The two countries I'm doing today are America and India.

My sauce is gonna be kind of a play on

a butter chicken, but make it really barbeque

and a whole bunch of sides. But I really, really wanna get immunity.

I've never been up there. It'd be amazing. Straight ticket to the top 10. Yeah,

Your sauce could be sold around the country.

The only problem is you've only got 45 minutes to earn your

Oh,

wow. The smell in this kitchen is unbelievable.

So please tell me what is going on.

Concept wise,

I'm into Sav's concept.

The

tomatoes. I think her two countries are obviously Sri Lankan

and Thai. So she's doing like this red curry dish

fish over the top. But she said, It's very versatile, you know, It could be veg.

It could be chicken.

It could be whatever she's going fish and pumpkin as the the proteins.

Well, I want to tell you about Alex's dish.

She's gonna do a mashup of Hawaiian and Thai,

you know, in Hawaii they have that huli huli

sauce, so she's gonna do a Tuli Tuli

sauce.

So some Thai spices, you know, the freshness of lemon grass and ginger

mixed in with the sweetness of the pineapple out of Hawaii. So

I love the idea on paper, but can she pull it off?

I'm really excited about some meat. Of course, we all know this is some

meat

sauce

sauce,

boss,

and she's doing an Indian curry and then pairing it with Italian.

So she's gonna show it on meatballs and in a bun,

but made with naan

showing even more versatility than I thought about.

I am afraid for her in some ways, because you know, when you want to succeed so badly,

badly at a challenge, you can really stumble and overthink it.

The thing that I'm worried about is that she's gonna try to

show the versatility too much and maybe not focus on the source.

It's

all about the source.

Much better.

My naan bread dough is resting,

so it's just I'm giving it a bit of time to rise a

bit more before because that would be the last thing that I do.

I'm just getting my meatball mix mixture ready for um

uh, the sauce.

My big strategy in terms of sauce boss has

always been to bring the versatility of Indian cuisine to

the average Australian home to make your life easy.

Alright.

You don't wanna be spending three hours making a dish. You want it to be like, snappy.

Nothing easier than meatballs.

They're massive, aren't they?

I've got my meatballs shaped up.

I'm doing these beautiful, generous size meatballs

essentially like you would get from a

Italian.

Nona,

let's bring this home. I'm happy with the way they look.

I'm happy with the flavours I've got there.

My sauce is pretty much cooked, so I just have to blitz it together

and then sort of,

uh,

make it a bit finer. I do not want it to be too smooth as well because,

you know, Italian Indian sauces, chunky sauces are nice.

You want a little bit of chunk We do not want it to silky through.

Oh,

my God!

Yummy,

yummy!

The smells are incredible.

Having my sauce on the shelves would just be like a dream come true.

An unbelievable dream come true.

Today is all about bringing the world together in a

sauce and you have 30 minutes to do it.

Go,

go, go, go!

Bye.

Are you going jelly?

Oh, yeah. Cocked short for time.

We're getting places. So by putting three different cuisines.

So China, Korea, and France I'm definitely pushing the, uh,

boundaries of this fusion challenge.

But if there's any day to do it, it is when Mr Curtis Stone is in the kitchen.

OK, baby. For you.

My French onion. Chinese MasterChef is in the pressure cooker.

I need to get started on my Korean barbecue meat platter.

And I need to get started on my kimchi.

And I need to get as much of that Greer stock

into the rice so that the judges can taste it.

Everything is on its way. If I stick to the plan, I should finish just right on the dot.

Hi, Mimi.

Hi, Curtis. Big fan. Nice to meet you.

I'm just thinking about me sitting at home and seeing Curtis turn on television,

and now I'm standing in front of him.

He is

so tall.

Nice to meet you too. I was so excited. I was there yesterday.

I was I was like, I can't believe I'm not down there, but I am. I'm so

glad that you're here today.

Are you gonna explore?

Well, China and France, But really my family's from Hong Kong.

So it is specifically Cantonese.

First thing I thought

was Chinese master,

so

I really want that sweetness to come from onions,

France. Part of it was French onion soup.

I'm making a Grier

rice to go along with the meat platter, serving it in the style of Korean Bo

with a kimchi

and the lettuce wrap.

I see.

Mhm.

Do you have enough culture squashed in there?

Well,

sure you don't get too murky and get lost in there.

It is a very tight rope line between fusion and confusion.

Yeah,

they're going to be deep fried as well.

Oh, yeah. Thanks for reminding me. Are you gonna run out of time?

No, I'm just running. Not running out of time.

Always

getting some.

You good, Meaty.

I'm good, babe. How are you going? Good. Last last dash,

hustle, hustle,

Hustle before the finish line.

Something fruitful.

Better come from this Tilly Tilly sauce today,

cos I am really putting my heart into this.

Top 10 around the corner.

Massive prize at hand, Another you know, immunity from, um the next elimination.

It's a huge win today. Whoever's getting it and I bloody well, hope that's me.

I'm still

waiting for my chicken to be cooked in that sauce before whacking it on the grill.

Rice is on the so and I'm just gonna work out a little Southeast Asian

salad number.

OK, salad start.

So I'm rolling with a little Thai Hawaiian fusion salad here.

I'm gonna go pineapple.

I'm gonna bring the crispness and the coolness from the cucumber,

and I'm thinking like a little

tropical note of coconut and also like a Southeast Asian of peanuts as well.

I garnish with lime

to kind of counteract the sweetness of that

tulli

Tuli sauce.

This

tulli

tli sauce is so much fun. It's sweet, It's savoury. It's spicy, it's tangy.

It's like a sticky sensation.

Where's the

Tully

Tli?

My tulli

tli

It's bubbling away.

That's cool.

Yeah, cool. Maybe we can call it a cooly cooly.

Hey,

aren't you the sales rep? True? True.

You should be selling it to me.

I think I might have.

Sorry, I'm pinching some sugar.

Perfect.

Oh, my God. This pumpkin is so cumbersome. We're all getting saucy in 15 minutes.

Can I have a fork, please? Two forks.

I'll get it.

Thank you.

You got Po running in high heels. I didn't even know the forks were there.

How's it going, Josie?

It it tastes Yum.

I do really like it.

I'm making a Jamaican inspired mojo. Cuban marinade.

I'm adding a lot of that Jamaican spice to, you know,

make sure that fusion hits the brief

Mojo actually means magic, so hopefully, uh, this ends up tasting magical as well.

Do you want Coriander

Dash?

Yeah. Thanks, mate. Just chuck it under there.

The

legend.

I have made a barbecue butter chicken sauce.

I would love Australia to taste this sauce cos I think it's delicious.

The two countries I'm doing today are America and India, and it's a bit of fusion.

It's a bit of funky

on an extra few regular butter chicken on a midweek.

Ah, my two countries are Moroccan and Indian, and I'm gonna be doing a Kashmiri

Chamula curry sauce.

It'll be all right. It tastes. I think it tastes pretty good.

I'm just trying to put some more of the tremula

spice blend in there to bring that Moroccan side of it out.

That could be your friend's heart.

My mum, uh, created her own version of satay sauce that

everyone used to just like frock on.

I think it's

not possible to get a better version of my mum's satay sauce,

But I do love this Indonesian and Thai version.

I'm gonna serve it with pork skewers. Let's get dash,

Get it!

Get this bread. Let's get this bread.

Hey, the the tacos look great.

They're crispy.

You can definitely taste the fusion of Vietnamese and Mexican cuisine.

Every time you hover fills me with fear. I'm a hover

should fill you in. Good luck. Great energy.

Feeling good? Um, just cooking something from the heart. I suppose.

Like it's got an Italian and,

you know, I love getting creative with different cuisines. I'm making a

Chinese inspired

Ragu.

They might get the idea in the dish, but they also might not. Um

I mean, if I walked over and just saw that, I probably wouldn't know either. So

So I've got my pasta ready to go

and based of my sauce is on the go.

Are you blending?

Yes. Are

you serving it with pasta? Yeah.

Ha. Is that alright,

mate? You can do whatever you want

as long as it's within the bounds of the challenge. Yeah, exactly.

I

haven't seasoned it yet cos I'm seasoning it with, uh, oyster sauce and soy sauce.

Give me a yawn that goes in

process

sauce. It has to be balanced.

I'm just back at myself. Yeah, and I I'm happy with, like, the base of the sauce here,

doing something weird and wacky. And, uh, I

think if I can pull it off like,

it's definitely something that could be one of the best dishes of the day.

You're cooking for a spot in the top 10 with

Roll that pasta.

I am so stressed looking up at the clock

time is just flying.

Thank goodness that's off. I finally finally

got my fish filleted.

What's up? How are you? I'm good, Chef.

So sh

and Thailand.

Yeah.

Yeah. Can I taste it?

Yeah.

Yeah.

Oh, God.

I've been really distracted by the Mari

cod and

I completely forgot to actually taste it sauce.

It's so obviously ticking along. Uh, needs to be finished.

Wow.

Oh,

Oh, that is hot. OK,

so do you think this is the right balance?

The right seasoning? It's not I didn't I didn't think I was making it that Po.

I am definitely concerned about the balance of the sauce

and I've literally got no time left to go. To be honest, we're we're good,

but look, you never give up in this kitchen. You still gotta keep on keeping on

alright. Cod boy.

Five minutes left.

Nearly done.

I taste my sauce.

Yummy.

I wanted it to have the Italian flavours of

basil and parsley and oregano to really shine.

And I wanted it to have a kick of chilli

and with Indian food and acidity levels all balanced with some fresh lime

And it truly has

I've got my generous meatballs in my Indian

Italian simmer sauce Sitting in a beautiful bowl.

I've got my tuna

smothered with my chilli garlic oregano compound butter.

Oh my God, that's looking stunning.

I'm super excited with the way the dish looks. It's generous. It's homely poran.

So,

um, this is the sauce that if I had in my house, I would use it in so many different ways.

I just hope that the judges are able to see that too.

Oh, my

God.

We want magic in a bottle. You

Let's go.

Oh, yeah, baby girl,

this is what I like to see.

OK, That's nice.

So weird. But it's nice.

Why am I like this, Jill?

Why?

Once again, I'm running out of time.

I spent so much time on the source, I got caught up. I don't know. I just

I'm freaking out like,

Oh!

Whoa, whoa, Harry!

Oh, my God.

I've gotta start multitasking.

So I'm gonna cook the pippies

and finish the pasta at the same time.

Toss them through the sauce.

I'm

just piling everything on. It's coming down to the wire.

We're losing our marbles House.

I've had marbles for weeks.

Come on, let me out. Let me out! Let me out!

This competition does something to your brain.

And you just think that you have more time than you do.

Save me.

You can't explain it

at

at to

only

36.

I'm opening.

It's the magic and the curse of MasterChef. It just happened.

Letting off some steam.

I have worked so hard on this three cuisine dish for

Kone tofu.

Let's go. And the French Onion Chinese MasterChef

is ready to go

and I'm ready to plate up. I'm just gonna use my hands.

I need to run through the list of things that I need to get done. Come on.

Because I'm working with so many elements. Lettuce, rice, cream, meat,

kimchi.

Not taking it easy on myself today, am I?

That is hot.

Alright, You're done in 10.

Yes.

543.

Yes. Hold on.

Oh!

Oh, my God!

I

D

Whoa,

yum!

Oh,

sorry I slashed you

again

out

of

Well,

I feel a little frazzled.

I'm just processing.

Um

and I always do this to myself where I try and get a million one things on the plate.

Um,

there's no sauce on the plate.

Couldn't get it on there.

I've left

the sauce

off the plate

on a sauce challenge day.

Oh,

the first dish we'd like to taste belongs to

Alex.

Come on, Chrissy.

OK, crispy. What do you call this

Tolitoli

Chicken drumstick.

She's pretty happy

with that.

I am. Yeah, very cute.

Tell me about the flavours that are in the dish. OK, so essentially, um, a

holy holy

sauce is very pineapple forward,

low notes of chillies and sweetness.

And then I've combined it with the Thai. So there's hints of lemon grass and ginger.

Um, some lime as well.

I think we should taste it

your sauce

is glossy, it's thick, it's the right consistency.

It's also too sweet.

But

when I squeezed that lime over it,

it totally changed. It

made it into this kind of sweet and sour sauce,

which is a wonderful sort of a glazy kind of sauce to put over chicken.

It's good, but

the way you've named the dish is playful,

even the sweetness of it, Which I I know is part of the traditional dish.

There's

there's just something really joyful about eating it.

And with that sort of the char on those drumsticks,

I mean,

you think of a drumstick or a wing or anything like you want it to be sweet and sticky.

So, Alex, I think your tooly tooly is super coolie.

I

like that you said it to get these consistencies, which are to say it is

a delis

crispy one on,

uh,

a good job girl.

Next up is S

a

Come

on.

My only thought,

as I'm walking up to the judges is I hope that the sauce is actually balanced enough.

I really want it to be quite chilli forward,

but

not just blow the judge's face off.

Sav, what's your dish. And which countries are you up in?

I've made a red sauce inspired by the flavours of Sri Lanka and

Thailand with a cod tomkin and some crispy peanuts with lime leaf.

Let's try it.

S

a.

The spice work. Huge tick

the richness versus the acidity and warmth.

It is so good.

It is stunning that like vibrant saffron colour and all of those

warm flavours that people associate with red curry are in there.

And if you were to take out

the big prize, I just hope that they wouldn't turn down the spice because I love it.

And I think people need to build up their tolerance.

The flavours are even more vibrant than the colour,

and you can just literally serve it on anything.

Vegetables, chicken, beef, pork, fish, you name it. You

should be proud of it.

Thank you.

A

mesmerised.

You get attracted by the colours and the smell and you try to work out what is inside.

It's just

you. In fact, you don't want to know. You just want to enjoy it.

The texture,

the smell,

the flavours

is fantastic.

It's

a job.

The next dish we'd like to taste is Mimi's come on down, Mimi,

my dish is the least saucy of all sauces in this challenge.

Where's the sauce

in the mood to cook,

Grab your aprons and try these delicious MasterChef approved recipes on 10 Play

Was the sauce

ran out of time?

Oh,

Mimi, you're gonna make me cry.

Start by telling us what sauce you made and what

two different countries you brought together to make that sauce.

My first thought was Chinese master stock.

I just really wanted to bring French influence into that

in the form of it being a French onion soup

with Korean meats,

kimchi

and rare rice.

I'm gonna go first.

Mimi, I'm gutted.

Yeah, me, too.

I could smell it when I came past your station,

and I thought it was really special.

So it's a bummer, because the truth is it's not on the table, so

there's no real way for us to judge it.

You need to really grasp your time management.

That is one of the most important things in our business.

Good cooking, no sauce.

Learn from your mistakes. That's all I'll say.

I'll keep trying.

Thank you so much.

You know,

it's huge.

It's huge to have missed the brief on a day like this,

especially because if I did plate the sauce, this would have been a knockout dish.

You not going, my love,

Nat.

I've brought Thailand and Indonesia together. Sassy sat.

It looks like a very simple dish sat,

but what you've done is brought this incredible wave of flavours.

And there's there's really beautiful balance there. Lucky, lucky.

I've gone with Morocco and India.

I've made a Kashmiri chamula fish curry, the pops and mustard seeds come through.

So you're taken to Goa.

But then you're also transported

to Morocco with the Shula.

And then you got that funk and the twang from the preserved lemon.

You've done such a good job, man.

Josh Clark.

I made a Jamaican inspired Cuban mojo. Your sauce is bright, it is fruity.

It is spiced.

I worry a little bit about the colour because what we're talking about

here is putting this in a jar and sticking it on shelf.

But wow doesn't pack a punch, mate. Thank you, guys. Jill,

Come on,

Jill,

what is your sauce? It's tomato based with peppers,

and I've used Vietnam and Mexico and made ban

sour tacos with pulled pork. I can really taste that thing that you're always about.

Which is those punchy Southeast Asian flavours?

The sauce just needed a bit of reduction. Thanks, Jill. Thanks.

Thank

you.

Let's go, Dash.

I brought you guys a barbecue. Butter chicken. So

butter chicken India Barbecue from

the United States of America.

It's a tasty dish. There's no question the butter chicken is good.

The barbecue's alright.

It's not bad in any stretch, but you are up against some crazy competition today.

Hurry, hurry, hurry!

I was saying

pie in French.

What have you done?

It's an Italian Chinese Shitake

Rusian.

Mhm.

Uh, I had a very chaotic, uh 10 minutes.

I gotta say it

is

the most unhurried plane of food.

Looks wise you've ever

ordered.

I love seafood.

I love tomatoes

and I like all of those spices

making fresh pasta And a time challenge like that is

is a challenge. Like I love the enthusiasm that you brought to it.

I actually think it's quite tasty.

There's like this gentle acidity in your dish from cooking

those tomatoes down that's just sort of creeps through everything that's

that's quite subtle and really nice and I think

in an Italian dish it's often a bit punchier

and higher on that acidity level.

So I think that's something that you've done really, really well.

But it is actually a really versatile source,

and I think it's one that would have an extremely broad appeal in a supermarket

for me. I think the

I don't know whether it's the oyster sauce or something.

Remember how I said to you the sweetness might kind of

cancel out the sweetness in the tomato and become murky?

So I'm feeling like it's almost got this honey flavour in it that I want

not there like I'd prefer if it was more acid heavy.

But I know how you cook and I know where it's going.

But I think it just needed a bit more tweaking.

Thanks, guys. Thanks

better than

AM.

Next up the sauce

Boss,

I know

who.

Just for me to get these judges to taste

a bit of my dream is so profound

because winning this challenge would be better than winning MasterChef,

Australia 2024.

That was a lot of pressure.

It's crazy that

you came in with this dream, and now this is a challenge

I. I can't believe it.

I've always had this thing about, you know, showing the versatility of, um,

Indian sauces because it does get boxed up,

and you just sort of tend to think of only a curry with it,

but it actually can be very versatile.

So,

yeah, it truly is a dream come true. Challenge.

Righto. Some meat. What did you do?

So I've made for you, Uh, my Indo Italian, uh, meatballs with none.

I think we should dive in.

Can I have the dish bag? Yeah, sure,

Some meat.

It's not surprising that it's good,

but it's surprising you chose

Italian and Indian.

I was like, OK, I could see how she'd do an Indian sauce

and then have a hint of Italian in it,

but it's like when I taste it.

It's like

Italian, Italian, Italian, Italian, Italian, Italian, Indian, Indian, Indian,

Indian,

like on the palate. It's weird as but I love it.

It has this bizarre, you know,

feeling because it looks more like an Italian style sauce.

The first thing you taste is something like a passata,

and then you get these warm Indian spices coming through, and it's just like

it literally gives you the tingles

to me.

I think the first thing that strikes me when I taste

your dish is that I just feel so comforted by it

right away. I'm like, this is delicious.

I just wanna dive in and keep eating More and more of it.

Possibilities are truly endless. So on a pizza that would be brilliant

in a wrap, I thought, like shredded chicken or pork,

Just sort of oozing out the bottom with some melty cheese.

Texturally, this is probably the best consistency of any of the sauces. We've seen

what I like very much, and I don't know how the hell you did that. So it's acidity.

Is it the lemon? What? What is it? I put lime juice to finish it.

You've been putting a lime juice

with the tomatoes and Italian sauce.

Mama Mia.

I mean, this is crazy,

and

it's

quite

it

is

fantastic. Thank you.

I mean, it is just not.

Thank you. Thank you, Doctor. Thank you. Thank you.

Oh,

this is

so

I

just take a second to visualise this

A mu

under your belt.

Top 10 locked in,

and people across Australia running the coal

to get their hands on your limited edition source tomorrow.

What?

Huh?

Something wild.

Oh,

it was so incredibly tough to pick a winner today.

There were so many of you that made sauces that we would have loved to have bottled.

But one sauce was completely unique and endlessly versatile.

This cook proved

that they are.

That's so a sport.

Oh,

yeah.

Oh, my God. Is this real life? Can you believe it? I? I think I feel like I'm in a dream.

This guy, I think I'm gonna just gonna pinch myself or I'm gonna wake up from this.

This is incredible.

This is nuts. This is so beautiful. I just am amazed.

Well, well, well, What are they?

But I think we should say thank to Curtis.

It's not just a pretty face, but it's for sure. A very talented chef.

It was an Noa.

So

back, mate,

it was a pleasure. Thank you.

Look, I've been coming to MasterChef since the very first season,

and it is such a joy to be here. Been so great to meet you.

You are some of the greatest contestants I've met in this building,

so thank you so much.

for having me. It was a real privilege.

Congratulations to meet you. Maybe guaranteed top 10.

But come Sunday,

everyone else is going to have to fight for it.

Go and get ready for the battle ahead.

I

in

the

it's life changed for me.

It

is

that voice that tells me how dare you dream This

can shut up now

Because my dreams just got bigger now.

But believe it, that is nuts that

if someone had told me that would ever happened in my life, I would think not.

You know,

Sunday night on MasterChef, Australia.

Make it through today and you're in the top 10 of MasterChef 2020.

But

to get there,

they'll have to get through

a show. Stopping elimination,

ready to find out what it is.

That's