Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Please welcome Hugh Allen!

(CHEERING, APPLAUSE)

..his incredible pressure test...

Today you'll be making my...

..banksia pod.

Oh, my...

..took the perfection of Mother Nature...

That is mind-blowing.

..and put it on a plate.

Oh, my God!

This man's a genius, honestly.

They all made a Hugh-mongous effort.

I'm not going home today.

I've got more to prove and I wanna come out on top.

But it was the end of the journey for Alex.

(CHEERING, APPLAUSE)

Tonight,

the cloches are small,

but a massive surprise awaits.

Here we go.

Hey!

JOSH: It's white apron day.

No...nothing hanging over our heads.

I'm ready to express myself and have a bit of fun.

Alright. What's under the cloche?

Interesting.

White aprons - immunity day.

Fun times. Right?

ALL: Yeah.

Wrong! Oh, what?

At this stage of the competition,

you should know to never let your guard down

and always expect the unexpected.

This...

..is a surprise elimination.

Got this.

Oh, my God! (LAUGHS)

It's an elimination cook!

Yep, that throws a spanner in the works.

So you're gonna need one of these.

Come get it.

Good luck. Everyone, good luck. Thanks.

Thanks, Sofia.

Just your laundry lady, coming through.

Well, that's just changed the energy in the room, eh?

Pezza? Did we get you? You didn't see that coming, did you?

No, I didn't see it coming, but...have a crack or go home.

You said it, mate.

But it's not all bad news.

You are not just cooking to save yourselves today,

we have thrown in an extra incentive to play for.

Oh, wow.

Whoever cooks the best dish will win an epic prize.

You'll find out what it is later. (LAUGHTER)

What?! The tension!

Trust me, it is worth the wait.

Righto, hop behind your benches. Let's get to it.

So, today we're bringing back a MasterChef original.

Oh, right.

This...

..is the invention test.

Oh! Wow!

Under those cloches

there's an Aussie legend that you need to reinvent.

Do you wanna see what it is? ALL: Yes!

Righto. Lift your cloches now.

(ALL EXCLAIM AND LAUGH)

That's so cute!

Wakey-wakey! Eggs and bakey!

It's bacon and eggs!

Yeah! Yeah! Bacon and eggs!

Smells good, too.

Are you bacon and eggs, or eggs and bacon?

Eggs and bacon. I'm bacon and eggs.

Bacon and eggs.

Uh, OK. I'm gonna put this to bed.

Is it bacon and eggs, or eggs and bacon?

Put your hand up if it's eggs and bacon.

(LAUGHTER)

Right.

Eggs and bacon, bacon and eggs, whatever you call it,

Australians all over the country

start their morning with this sizzling-hot duo.

It's the perfect pairing,

and it's stood the test of time for many tasty reasons.

Today we want to see innovation, creativity.

Give us eggs and bacon with your own unique spin on it.

(JUDGES LAUGH) Perfect timing.

Oh, my God.

Alrighty, gang, we're giving you 75 minutes.

We want you to reinvent bacon and eggs.

The best dish will win its maker the amazing prize!

Oh, God!

Unfortunately, the least impressive dish will send its maker home.

There is a lot to play for today, good and bad.

Are you ready to bring home the bacon?!

ALL: Yes. Oh, God.

Your time starts now!

JEAN-CHRISTOPHE: Allez!

Alright! Let's do it!

Do I...?

Whey! (CHUCKLES)

I have watched many a MasterChef season with the invention test,

and I love it -

it brings out so much creativity.

So, yeah, I'm a bit excited about this challenge.

My dish today is going to be a...um, a stuffed naan.

I'm gonna stuff the naan with eggs, bacon and blue cheese.

I'm gonna be serving it with a compound butter,

some candied walnuts, and a rocket salad,

almost like a whole breakfast dish.

So, I think that'll be really interesting.

I'm really hoping that the judges actually like the fact

that I've, I guess, reinvented the way we can use bacon and egg

and actually stuff naan with it, you know?

Black or white apron, top dish is what I'm aiming for. (LAUGHS)

So, fingers crossed.

Ugh! A shock elimination.

It felt brutal!

If you're last today, you go home.

If you're first today, you get this incredible prize.

I cannot wait to tell them what it is.

In terms of an invention test,

I think bacon and eggs... it's a tough one,

because everyone is so familiar with

frying a bit of bacon, frying some eggs,

putting it on some sourdough and away we go.

So this is really going to make them think

about how they can take those two very familiar flavours

and make them into something that we've never seen before.

POH: Yep. I would love to see eggs deep-fried.

Perhaps using the bacon, make it like a crispy surrounding.

Maybe on some risotto.

That's something I'd love to see.

Or, alternatively, take a different egg -

take some caviar, or a quail egg.

I mean, how cute would it be to just see

lots of little poachies lined up in a...

..in a very different way to what we're used to?

Yeah, yeah. Like an amuse-bouche or something.

Yeah, like, a little devilled egg... Yeah, yeah.

..with, like, bacon butter or something...

Yeah! ..like, on top.

Where we are in the competition, they've learned so much.

They should be able to turn up with a fantastic recipe.

Mm. Big-time.

And that's what being in the top 10 and beyond is all about.

What better challenge than an invention test

to put that all on the line? I agree.

And today there couldn't be more to play for.

Absolutely.

HARRY: Surprise elimination?

Look, it's better than a...

No, it's pretty bad, actually.

(LAUGHS)

But, uh, today I just wanna shoot for the stars.

Like, I don't wanna think about the possibility of going home.

I want to try and win this, um...this big prize

that they keep talking about.

Look, to be honest, like, I've never had, like, the top dish.

So, yeah, I'd love that to be today,

because then I also win the mystery prize.

And I think doing something that's technical is a good tactic today.

Hey, Harry. Tell us - how are you reinventing bacon and eggs?

So, I'm reinventing the bacon and egg roll,

the Aussie classic, the old B&E.

Sorry, Sofia - it's not the E&B. (CHUCKLES)

As long as it tastes good, I don't care what it's called.

Um, but I'm doing them mini-style, with, uh...

..inside little choux buns.

So, that choux... Yeah.

..we want, beautiful dry choux... Yeah.

..nothing soggy in between. Definitely.

What else? So, I'm doing a bacon-fat crackling.

The bacon crackling, um,

you know, I think will be sort of salty and sweet. Mm.

Then I've got some other bacon crisping up in the oven.

That'll be sort of like a nice, shattery,

sort of crispy bacon layer.

Uh, chive custard, a little hash brown inside,

and then some nitrous oxide scrambled egg.

I'm completely fascinated.

You've got a lot going on, Harry.

But if you nail it, could be dish of the day.

Epic.

Like, it's a pretty ambitious cook, and so we're going for gold today.

Don't go 'bacon' my heart!

You have one hour left!

ANDY: Oh! That was even better!

Oh, I hate myself! (LAUGHS)

Bacon and eggs, baby.

I am making what I call my Boxing Day brunch.

So, it's a Sri Lankan take on eggs and bacon.

I'm making it...

..it's actually because it's one of my favourite things to eat

'cause it's milk rice, curry sauce, with bacon and eggs.

So, I don't know what the prize is, but I sure as shot want it.

NAT: I'm making a classic Thai congee.

So, congee is like a rice porridge.

I am gonna try and get a little bit more creative.

I'm gonna make, like, a bacon stir-fry

with boiled duck eggs.

Today, everything's on the line.

I'm not ready to leave at all,

so I just have to give it my best shot.

I'm making kottu roti.

So kottu roti literally translates to 'cut roti'.

It's kind of like a stir-fry.

Right now I'm rendering all the fat off the bacon,

'cause that has so much flavour,

and I'm actually gonna start making my curry sauce using that fat.

And I think what I'm gonna do is try and make, like, an omelette

and, like, parcel the kottu roti in the omelette

and try and be inventive that way.

I really want that secret prize.

I have no idea what it is, um, but I really want it.

MIMI: I am going to do my own spin on bacon and eggs,

and obviously, that wouldn't happen

without me throwing in something sweet with something savoury.

I've chosen some pretty bold flavours today.

And there is a very tricky balancing act with sweet and savoury

and, you know, some days I've really messed it up

and some days I've gotten it pretty right.

So I'm gonna try and get it right today.

Mimi! Tell us what you're making.

Um, I'm making a blueberry bacon cobbler.

So, blueberry pie, a bacon and parmesan biscuit topping...

Yep. ..with a black pepper ice-cream and custard.

Would this be on a dessert menu, technically?

The savouriness of it would remind you

that it's not necessarily just end-of-the-night dessert.

You know me - I love my sweet-savoury thing.

I like it. I...

See, I would do something like that.

How about you? Um...

Yeah. I don't know.

This is gonna come down to flavour.

Good luck, Mimi. Thank you.

I understand Sofia's worries.

I knew that this dish was extremely risky

and daring to do on a black-apron day,

but if I do it in a very smart way,

I'm hoping that I can get away with it.

Sweating like no tomorrow already, brother.

Sweating like a butcher's dog? (CHUCKLES)

I love bacon.

Bacon just makes anything better.

Like, it doesn't matter if it's mashed potato -

put bacon in it, it's better.

If it's a tomato sauce with...

..you know, put bacon in it, it's better.

Like, it's just the best thing going around.

So, um, yeah, I'm feeling good today.

Bacon and eggs challenge.

I'm gonna do, like, a bacon and pecan, uh, tart

and I'm gonna do an eggnog ice-cream to go with it.

I think it doesn't hurt to, you know, turn meat into dessert.

That's what I'm trying to achieve today.

Sorry, mate - I've got bacon going everywhere.

Ooh! Pezza! Wha-hoo!

You've got some bacon popcorn going on there.

Bacon's popping. I don't wanna get too close.

Sorry. It's jumping.

How are you doing?

Oh, I'm under the pump, but I'm having a go.

You must be so familiar with the cut, and bacon in general,

yet you've chosen to lean into a dessert.

Yeah, well, just something a bit different.

I think, uh, there's a lot on the line today.

I do a fry-up at home, but that's not gonna get me over the line.

I mean, I want... I want what's up for offer,

so Pezza's gonna give it a good, hard crack.

Damn straight.

At the start of MasterChef,

Pez would never have thought of trying something like this.

But that's how we grow, and that's where Pezza's going.

But time, that's the scary part with making this tart cake,

and the biscuit base, it's gonna take about 15 minutes to cook

after I make it,

and then the filling is gonna take about 30 to 35 minutes.

So there's 50 minutes straight-up that I'm gonna use

and we've only got 75 minutes,

so I think it'll be really pushing it,

but that's what it's all about.

If you don't use the time wisely,

you're not gonna get a really good dish,

and you've gotta really push your elements.

So, I'm gonna just try as hard as I can.

Prove to us that bacon and eggs is a cracking team.

You've only got 45 minutes to go!

JEAN-CHRISTOPHE: Allez!

You going good, Mims?

Uh...maybe.

Going.

For today's invention test

I'm making a bacon and egg stuffed naan,

so I think that'll be really interesting.

The tricky part about my cook today

is actually gonna be stuffing my naan with the eggs.

Eggs are runny. Naan bread is like a soft dough.

I don't want the dough just absorbing it like sponges.

But I also cannot pre-cook the eggs before stuffing

because, when I bake the naan, the eggs will be overcooked.

So I've come up with a technique

to make sure that they're perfectly done -

I've frozen the eggs raw,

so it's easier for me to actually put it into the naan

and, hopefully, they'll be cooked to perfection.

Alright. (SIGHS)

The blue cheese also adds another level of flavour.

And then I need to roll it back, let it rest

before I put it into the oven.

And there's still a few pieces of the pie

that need to come tog... or pieces of the naan

that need to come together for this dish to come together.

So... (INHALES DEEPLY) Yeah!

It's always exciting in this kitchen.

I've got my eyes on this prize today.

(TIMER BEEPS) I don't know whose timer that is.

Is that my timer?

Can someone turn that timer off?

(TIMER BEEPS)

Oh. That's me. (LAUGHS)

LOCHY: Bacon and eggs!

I'm usually, like, a salmon-and-egg kind of guy,

but, uh, yeah, bacon and eggs today.

The humble Australian breakfast.

Lochy, how are you?

Um, I'm doing, like, a...

..my take on, say, a bacon and egg,

but with, um, hash, bacon,

scrambled eggs with chipotle through it,

stuffed inside a pepper,

um, with a chipotle hollandaise.

So, the bacon will be stuffed in your peppers?

Yes, the bacon will be stuffed in the peppers.

I think there's probably a way you can be

a bit more creative and inventive. Yep.

I think it's a creative breakfast... Yep.

..but how can you take either the flavours of bacon

or the properties of eggs

and do something that we're like, "Wow, that's really clever"?

Yeah. Yep.

It just has to be for one element.

It's gotta be tasty, yeah? Yeah.

Good luck. Thanks, guys.

Um, yeah, it's really not a nice feeling

when the judges say they don't think it's enough.

I can maybe add something that's gonna be, like, a 'wow' factor.

A lot more on the table today, now that it's an, uh, elimination,

so I've gotta think of something here.

They're thinking about the concept of bacon and eggs

and then making something really original.

That's what the invention test, for me, is all about.

Uh, so, Lochy, um...

..a typical caff breakfast.

He's using peppers, which look quite wet for my taste.

His plan is to be a little bit creative

by stuffing the bacon into it,

but, then again, it's not the most exciting invention.

I really hope it's gonna be tasty.

I'm really excited about Harry's dish.

He's doing a choux bun,

so it's going to be a little, like, hors d'oeuvre-size bite.

Cool.

He's doing nitrous scrambled eggs,

and I think he's doing some kind of chive emulsion as well.

So, I think that sounds good. It's solid.

Never have we before had so much riding on the top prize...

Yeah. ..but also on the bottom dish.

So, it's gonna be very interesting to see how this plays out.

Yep.

Ooh, that is good.

My blueberry filling is currently very jammy,

um, which is lovely.

I now need to get onto my bacon biscuits.

I put all my bacon in that pastry.

Like, I'm pretty certain that it'll taste like bacon.

I punch out biscuits from the dough

and top my blueberry filling with those biscuits.

My black pepper ice-cream is in the ice-cream machine.

It tastes and looks the way I want it to.

I've made black pepper ice-cream once before,

but had it solely on its own

and never in combination with other things.

So this is going to be a very, very interesting experiment.

It's a very unique dish.

Like, it's half dessert, half savoury.

If it pays off, I could be gunning for the mysterious prize at the top.

I'm so game mode right now.

Sorry, mate. I'm sweating like an old mule.

I'm making a bacon and pecan slice with an eggnog ice-cream.

It's gonna be something really different,

and I think it could put me on top today.

Going to the clock, I know this cake needs to go in the oven.

The base is in. I've just gotta get this filling in.

That's my biggest worry at the moment,

is getting that filling in and getting it cooked in time.

Yeah, look, I just have to really get that cake in.

It needed 35 minutes just to cook.

It's gonna be super tight with timing.

But, look, I've just gotta back myself now.

It's in the oven.

Gives me at least the opportunity to win.

It's no good playing it safe in here anymore.

And they can't send me home on bacon day, can they?

JEAN-CHRISTOPHE: Ladies and gentlemen, 30 minutes left!

LOCHY: I'm making a bacon-and-egg-hash-stuffed pepper.

I've got all my elements going. The peppers are in the oven.

I've got potato frying for my hash.

The bacon is gonna go in with the hash inside the stuffed pepper,

and they're meant to be, like, a really nice crunchy element.

But I need to bring something else to this dish,

because the judges have said that it's just not inventive enough.

I've got extra eggs,

and I think maybe a smoked egg yolk on top,

like you get a tartare.

So I just need to get the egg yolks, get the smoke gun in,

turn it on, let it smoke for 10, 15 minutes.

With this smoked egg yolk element I'm like, yep,

that could be the 'wow' factor.

Yep, that's what Andy was talking about.

OK, I'm in a good spot.

So I'm feeling more confident as my dish is coming together.

You going alright, mate? Yeah, mate.

My tiny bacon and egg rolls, they are coming along great.

Chouxs are in the oven.

Just flipped them and poked a hole in the bottom

just to let some of the steam out and dry them out a little bit.

And, yeah, they're looking pretty good.

I wanna be the top dish,

so I'm gonna get into prepping everything I need

for the nitrous eggs, which is essentially scrambled eggs,

but I'm charging it with the siphon first.

The nitrous eggs, they're, like, super...

..the texture's just, like, light, but has more chew to it

and, um, gives them, like, a bouncy texture.

It's really cool.

This is a cool little innovation I've always wanted to try.

So, yeah, I'm really excited.

MIMI: Everything is on the right track

for my blueberry and bacon biscuit cobbler.

The ice-cream is stunning.

You can clearly see that it's black pepper ice-cream.

I'm up to my custard now

and it's, yeah, a very yolky mixture that I'm trying to go for,

to make sure that the egg flavour is there,

and you can, hopefully, see yellow in the custard.

Ooh!

Attention! 15 minutes to go! (JUDGES CHEER)

POH: Let's go!

JOSH: Jeez, another dessert from Pezza today.

So, pecan and bacon tart with, uh, eggnog ice-cream.

So, something a bit different.

Time's ticking away, but I've got

the bacon and pecan slice in the oven, that's cooking away.

I've got the eggnog ice-cream that's nearly done in the churner.

It's just coming together.

She's nearly done.

Man, that's good!

She's churned. It's beautiful. It tastes so creamy.

I love the flavours in it -

the cognac, the nutmeg, the cinnamon and the cloves.

They just go so well together,

and combined together, that eggnog flavour's really showing through.

So, yeah, I'm really excited about this, 'cause it's something new.

But now I'm just looking at the oven.

I just need this tart to cook.

It's just starting to colour, but I know it needs another...

..it needs another 10 to 12 minutes, there's no doubt about it.

It's gonna be touch and go.

ANDY: Pezza.

It always worries me when I see this.

(LAUGHS) Just trying to hurry cooking, mate. You know how it is.

It's gonna be touch and go. (INHALES SHARPLY)

It always is in this kitchen. You know that, guys.

Seriously, if that thing isn't cooked,

there's a possibility that you could go home.

I'm not looking forward to it if it doesn't cook.

Thanks, guys. Appreciate it.

It's all riding on what's in the oven. Thanks, mate.

Keep your eye on the prize!

You have 10 minutes to go!

Come on, everybody! Push!

NAT: Step, step, step, step, step...

(TIMER BEEPS)

It's me. It's me. I'm literally...

I was literally grabbing ice for that.

I'm cooking things I love to eat.

My rice is just in the blast chiller,

just sitting in the little ramekin so I can take it out.

I'm finishing my sauce.

My kithul-treacle-glazed bacon is done.

I'm frying an egg to get that yolk-popping moment.

DARRSH: Um, I'm doing great, and what I'm cooking is kottu roti.

My bacon is crisping up for the crumb,

and my roti is here resting,

which I need to start rolling out soon.

My curry sauce tastes amazing.

I'm really, really happy with it.

The flavours are really good.

NAT: # Not freaking out at all! #

My classic Thai congee,

I am inventing it by adding eggs and bacon.

That's perfect.

So, I'm making, like, a bacon stir-fry

that's gonna be quite aromatic with the spring onion.

I'm currently, uh, boiling some duck eggs

on a gentle, you know, uh, boil, simmer. (CHUCKLES)

Um... Yeah, it's getting there.

With seven minutes to go... Yeah, yeah.

..she's gotta get them jammy -

which is, what, seven minutes?

I'd be pumping a cup of quail eggs in there or something.

Same.

Just fry an egg.

I done...I've done that... I done that very thing.

LOCHY: I've got my peppers in the oven

for this stuffed bacon and egg and hash pepper.

I get my peppers out...

I think they're too soft.

..and they are overcooked.

You alright? Yeah. I'm just struggling now.

Yeah, the skin was bubbling, is where I wanted it to be,

but the inside is already so soft.

(SIGHS)

Always nervous in here.

I don't wanna go home.

There is so much riding on this!

Five minutes to go!

LOCHY: It's my first time using these bullhorn peppers

and they are overcooked.

Like... (SIGHS) ..I didn't think they were even in that long

to get to this point.

But I've got one good pepper - only one.

But it's too late in the cook to do another batch now.

I've gotta use that one pepper

and hope that it stays right.

Still need to make my hollandaise, stuff the peppers.

I just have the drive to keep pushing

because the best dish of the day is gonna win a prize.

We don't know what that prize is.

But, also today, black apron -

one of us is gonna go home.

I'm just about to get these eggs on.

My tiny bacon and egg rolls.

Whoop! (LAUGHS)

Got a bit excited there.

This is...crazy!

(CHUCKLES)

The nitrous eggs, I really rate them.

These pillowy, bouncy eggs

could put me in a shot for this prize.

Chouxs out of the oven...

Happy.

Oh! I'm so relieved.

Like, they've got a beautiful golden colour.

You know, I'm confident they're dried out inside.

So everything's coming together

and, yeah, I think they're ready to be plated up.

So, how I'm gonna build this, I'm gonna go,

you know, the bottom part of the choux,

some chive custard,

and then I'm gonna go the hash brown, then the egg, then the bacon.

Hope they like it.

SOFIA: Three minutes to go! ANDY: Come on! Let's go!

Come on! POH: Come on, guys!

JOSH: There's no time left. I just need to plate this up now...

..and, well, touch wood it's cooked.

Are you happy, Pezza? Can you tell?

Yep. I'm happy.

You're happy? I'm happy.

It's holding together nicely. It's looking really good.

So that little bit of worriedness is out the door.

She's time to crack on.

Just gotta get that nice little square in the middle

on the plate with the ice-cream and the goodies.

Perfect.

Oh, my God, the naan stuffed with

blue cheese, bacon and eggs

is looking fine.

I'm praying for perfectly cooked egg inside that naan.

Hopefully. (LAUGHS)

But you know, you never know till you actually cut into it.

I'm almost done now.

I've put it on my plate,

I've smothered it with the chilli garlic butter.

Looks gorgeous.

Alright, come on, baby.

I'm actually thinking that this cobbler looks bloody brilliant.

Ow!

And I'm ready to plate up.

Guys! Come on! Push! You have one minute to go!

ANDY: Come on, let's go! Go!

One minute!

30 seconds left! Come on!

LOCHY: I pull the pepper out. It's looking good. It's held together.

I just hope it tastes great.

But time to plate up...

..and put that egg yolk right on top.

Bring home the bacon in 10! Oh, my God.

JUDGES: Nine! Eight! Seven! Six!

Five! Four! Three! Two! One!

That's it!

Oh, my God.

SAVINDRI: Are you OK?

It's enough? I don't know.

SUMEET: I gave it my all.

Hopefully, it pays off.

Top dish is what I'm aiming for. (LAUGHS)

So, fingers crossed. Let's see.

Go, Pez. Go, Pez.

I'm proud of what I've achieved and what I've done.

I think it's...it's different, it's creative,

and I just really hope they like it.

Pezza. Hey, gang.

Uh, today I've made bacon and pecan slice,

and I've made an eggnog ice-cream.

I just wanted to do something a bit different.

And, like, I think it's very innovative.

Brave move from a guy who probably knows bacon better than anyone...

Yeah. No doubt. ..in this kitchen.

Let's go.

See ya, guys. Hope youse enjoy.

Nice, gooey middle.

JEAN-CHRISTOPHE: I think Pezza...

..has delivered...

..with a fantastic dish.

In fact, it's nice to see Pezza not trying to survive -

even though today's an elimination day -

but to express himself.

It's a pleasure, because he's now playing...

..with us.

POH: For me, with Pezza's food,

I often just set all my thoughts aside,

dive in, eat it, and then think about it.

And I think that's what his food is about, isn't it?

It's just food that you just wanna dive into.

In terms of the flavours,

I thought that he did such a good job of lacing it with the bacon.

It's definitely creative and it definitely, definitely tastes good.

SOFIA: That eggnog ice-cream, it was velvety and smooth

and still had that boozy punch to it,

but also had the egginess of the eggnog.

So he has actually incorporated the egg in a way that you can taste it

while taking that element and spinning it on its head.

The Pezza who was sitting opposite us today

is absolutely not the Pezza

who walked in on day one of this competition.

I love this new guy.

I think he should be really proud of himself.

OK.

Good luck, Mim. Thanks.

I think it all tastes delicious,

but I think it's a controversial combination of flavours.

If one of the judges might not like it,

that might be enough to send me home.

Hi, team.

Hey, Mimi. Mimi!

Hi, Mimi.

(WHISTLES)

Wow.

It's a hefty dish. Yeah, it is pretty hefty.

(LAUGHS)

It's a blueberry and bacon biscuit cobbler...

..with a black pepper ice-cream and custard.

You know that I love that savoury-sweet...

I love toeing the line of those two things.

Alright, Mimi, we're gonna taste. Thank you.

Thank you very much. JEAN-CHRISTPOHE: Thank you so much.

Thank you.

Oh! That looks pretty epic.

SOFIA: I hope it tastes as good as it looks.

Bloody hell.

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Bloody hell.

Right. Mimi's dish.

I have to say,

wow, that's the type of dish I love.

The colours are perfect.

The bacon into this little biscuit...

..yes, she's done it very well.

The egg introduction into the custard...

..it is fantastic.

In fact, if you don't mind...

This is delicious.

For me, the black pepper ice-cream like, enhanced the bacon flavour...

Yeah! ..and the saltiness in the bacon.

'Cause I was like, "Man, she... she could be going home here

"because of the lack of bacon."

But then I had some of the black pepper ice-cream and I was like,

"What is going on here?

"I can taste more bacon now than I had before."

So, I know it's intense,

but I actually really enjoyed it for...for that purpose.

She said she wanted to toe the line between sweet and savoury,

and she absolutely has done that with that powerful pepper ice-cream,

to the point where, even though this is definitely a dessert,

it doesn't taste like one for me.

And while the texture of the ice-cream is incredible

and it's such an interesting ingredient to put into ice-cream...

..it does not go with a blueberry cobbler, I think.

It feels so...

..spiced, and so savoury

that it's detracting from everything else for me, which is...

And now, as I'm thinking about it, I'm like,

is that just because I find it challenging?

With the ice-cream, yes, it was very peppery.

And I think, for some people,

it would really tip into... you know, that 'yum-yuck' thing -

it would tip them into 'yuck'.

But I really enjoyed it. Mm.

So, for me, it is thought-provoking,

but I'm on the 'I love it' side.

This was a crazy tasting,

because some people like it, some people don't.

So, this is, like, a bit of a split decision on this one.

Good luck, Hazza. Good luck, Haz.

Mmm, you can smell the bacon.

I'm happy with the dish,

but I know that there are strong dishes out there today.

You know, everyone gave it a red-hot crack,

and you just don't know what's around the corner.

Here he is. Hello, hello.

(JEAN-CHRISTOPHE LAUGHS) Hi, Harry.

POH: Oh, my God.

HARRY: I made you tiny bacon and egg rolls.

OK, well, we're gonna have a try.

Thank you. Good luck.

I'm very intrigued with this.

You know what? To be part of this competition,

I was expecting to have the chance to discover a lot of good dishes.

And this is one of them.

The choux - nice and crispy.

Very well inflated.

That lovely little sweetness to it. Perfect.

The chive custard - it's actually surprising

how he's managed to keep this so thick,

and in fact, the thickness is what gets me that excitement.

The fluffy scrambled egg, that was very smart

and to mix with the crispiness of the choux - phenomenal.

I really loved it.

I think it looks adorable.

I think the choux pastry is done really well.

Yeah.

And, I think, probably one of the most inventive dishes

we've seen today.

He's used so much technique.

You know, the choux bun with the bacon fat crackling -

like, genius, absolutely genius.

That chive custard,

it's just the perfect silky texture

laced with the chives, which gives it that kind of oniony hit,

which we all know goes so well with a bacon and egg roll,

but it's just done differently and makes it more interesting.

And then the eggs, they are, they're light, they're fluffy.

Um, that siphon gun did its job.

That's...that's a technique

that we've never seen in this kitchen before, let alone from Harry.

There's...there's a lot of ticks here for me.

I think, like, creativity - massive tick.

Yeah. Flavour - huge tick.

Technique - like, monster tick.

Couldn't agree more.

Hey, Darrsh. Hello, judges.

My dish is an egg and bacon kottu roti.

JEAN-CHRISTOPHE: When this actually landed on the table,

I thought...

..it's not appealing, it's not exciting.

And when I went to eat, it's absolutely fantastic.

It smells lovely, it tastes lovely.

So who cares how it looks?

It's a sheer delight.

Hey, Sav.

SAVINDRI: It's called kiribath, also known as milk rice,

with bacon through it,

and Sri Lankan treacle-candied bacon

with a runny egg.

I loved all the elements on the plate.

I felt that they were like a little choir of flavour.

The one thing I will say, though,

is that she has not reinvented her egg component.

Hi, Nat.

I made a ginger-based congee

with boiled duck eggs and some bacon.

If I went to, like, an aunty's house,

like, a relative's house for lunch,

and they served this up, I'd be so happy.

I'd be like, "Yum," you know?

But the eggs were definitely underdone.

Oozy yolks forever, but oozy whites - no-no.

Go, Lochy.

I don't think it's my best dish, but I'm glad I pivoted

and put that smoked egg yolk on top of my stuffed pepper.

It's just if it's enough to keep me here.

Hey, Lochy. G'day, guys.

Lochy! What have you made?

Bacon and scrambled egg hash stuffed pepper,

and then a smoked yolk on top.

And if this was the dish to send you home, how would you feel?

Uh, I'd be devastated, really.

Um...

I'm really starting to think that I can go all the way here,

so I would be very, very upset, and disappointed with myself.

We'll taste your dish now.

Thanks, guys.

The little smoked egg yolk on top, I thought was a great addition,

considering that wasn't part of the dish early on,

and I thought the smoked egg yolk was really well executed.

It was nice and smoky.

But I've got a few problems with the rest of the dish.

It's really heavy.

Yeah.

Like, you've got the fried potatoes, which are really heavy,

then you've got the egg yolk, and then you've got a hollandaise.

It's all really, like, rich.

So he's just missed the mark.

When you think about a bacon and egg hash,

the whole point of that is texture -

it's crispy, it's crunchy.

And by putting it inside a pepper and moistening it,

what you're kind of left with... this is gonna sound really harsh,

but I'm reminded of when you leave hot chips overnight

and then you decide to go back for one

and you're like, "Why did I do that?"

Good luck, Sumeet. Thanks, guys.

In my reinvention of the bacon and eggs,

I have tried this new technique

of stuffing naan bread with raw, frozen eggs.

The risk is, are they cooked properly inside?

But I'm glad I did something that was true to me.

Hi, Sumeet.

But it looks beautiful.

Whoa!

So I feel good about this.

Sumeet, what have we here?

So, I've made you my bacon, egg and blue cheese naan.

Sumeet, you've made it all the way through the competition.

We're now in the top eight.

You know, when I started this journey, I started it for myself

'cause it was, like, a dream for me.

But, you know, when I made it to top 10,

my children have now started believing in their dreams.

How good.

There's something really powerful, I think, about leading by example.

And we all believe in your dream too.

So, thank you, Sumeet. We'll taste your dish.

Thank you.

Alrighty.

I...

..am struggling with this one.

ANDY: I...

..am struggling with this one.

'Cause the two bites that I had were very different.

So, I originally had the one that was closest to the middle,

that was my first bite,

and the egg was, like, just set.

It was beautiful and rich and delicious.

That, combined with the blue cheese, the honey on top, and the bacon,

I was like, "OK, this is alright."

Then I got my second bite, where the egg is overcooked.

The reaction of the overcooked egg and blue cheese,

I really dislike that flavour.

And I think that it's all come down

to how inconsistent everything was cooked.

POH: I love the way it looks.

It's beautifully presented.

I think, conceptually, it's a solid.

She really answered the inventive brief.

I quite enjoyed the garlic, chilli, and the honey effect,

again, on the outside.

But as soon as I hit the bacon, eggs and the blue cheese on the inside,

I started to have issues.

I'm trying to detach myself from loving Sumeet,

because I think she's great

and she's demonstrated a lot of credibilities.

But today, I think it's...

..if I was supposed to save my life, I would have not done this dish.

I agree.

Nothing like a surprise elimination to get the blood pumping.

And with the excitement of an amazing prize,

who would have thought the most important meal of the day

would become the most crucial of the competition so far?

If I call your name, please step forward -

you're in danger of going home.

Sumeet.

Oh, God.

Lochy.

This was a super-close call.

But one of you...

..was saved by a last-minute addition.

The yolk.

And that cook was you, Lochy.

Yeah.

Good job, mate.

Good job.

I'm so sorry, Sumeet.

You're going home.

It's alright. It's OK.

This kitchen is just magic.

It just truly is.

Come in here, and your dreams just come alive.

And to share this experience with this beautiful bunch of people

and to have you guys taste my food

has been a privilege beyond words.

Nat?

Sumeet's your roomie. How would you describe her as a person?

She's like my mum, but also my sister, and bestie at the same time.

I'm gonna miss you so much.

I'm so sorry, Sauce Boss, but it's time to say goodbye.

Thank you. Come on. (LAUGHS)

See you, Sumeet. Thank you so much for everything.

Thanks, Sumeet.

You know, your family will be so proud of you.

Oh, thanks, Andy.

I love you, too. Thank you so much. Your warmth is just infectious.

It really is. Oh, thank you so much.

(SPEAKS INDISTINCTLY)

Oh, sweet baby.

If I dreamt of starting Sauce Boss from a home kitchen

and to have my sauce available at all Coles stores Australia-wide...

Yeah, Sauce Boss!

Happy feet!

..this is life-changing for me.

This is dreams becoming reality for me.

And I've only just started the journey,

so, I'm so ready for this.

ANDY: Righto.

I know that was tough, but there's still some good news to come.

It's a roller-coaster today.

Yeah.

We have a winner to announce.

Top dish today. It was an absolute banger!

So, congratulations...

..Harry!

(CHEERING, LAUGHTER)

So, before we tell you what you won...

HARRY: Yeah.

..we've got a huge announcement to make.

And when I say huge, it doesn't get any bigger than this.

Oh, my God.

Are you ready to find out what it is?

Yeah. Oh, my God.

I said, are you ready to find out what it is?

ALL: Yes!

Are you sure? Yes!

Come on.

Pack your bags - we're going to Hong Kong!

You'll all be flying direct from Melbourne to Hong Kong

on Cathay Pacific.

And, Harry, you'll be flying Cathay Pacific business class!

(CHEERING, LAUGHTER)

How's that, mate? You ever had a flatbed before?

Glass of champagne?

Oh, mate, I don't think I've ever won anything in my life before,

and I've never flown business class.

Well, Mimi, you're from Hong Kong, right?

JEAN-CHRISTOPHE: Yeah, that's right, Mimi.

You have family there? Yeah. All of them.

Pezza! First time overseas, mate!

And Tassie to Melbourne doesn't count.

My missus is gonna kill you guys.

I'm sure of that.

Righto, crew, head on out -

you got a flight to catch.

Bye!

Goodnight, everyone! Well done!

(ALL CHATTER EXCITEDLY)

Business class! (LAUGHS)

Just bring the champers down to me. Oh, mate, how good's that?

Yeah, come on. I'll let you up. I'll let you up.

(LAUGHS)

ANNOUNCER: Sunday night on MasterChef Australia...

How good is this?!

This is unreal!

..Hong Kong turns it on.

Come on! let's go!

I can't believe it!

Look at this.

City of dreams. Yeah.

Epic locations...

No way!

Oh, my God!

..will inspire

truly phenomenal food.

Captions by Red Bee Media