All language subtitles for Masterchef.Au.S16E41.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER: Previously
on MasterChef Australia,

it was Lucky Dip Day.

Dried chillies.
(LAUGHTER)

Are you ready?

PEZZA: Couldn't have picked
anything worse.

Like yin and yang,

some were happy
with their ingredients...

These are an absolute gift.
Like, these are besties.

..and some were not.

A nightmare, I think,
is an understatement.

How did I end up with this?

But they all did their best
to impress.

The fried chicken is epic.

JEAN-CHRISTOPHE: That's superb.

SOFIA: All those flavours dance
on the back of your palate.

It is bloody delicious.

And Mimi won the final
immunity challenge of the week.

Tonight, it's time
for an elimination,

and time is of the essence.

Enjoy yourself, mate. Main thing.
That's it, mate.

Best of luck.
You too, man.

Black aprons when it counts,
and going up against three

of my best friends -
Lochy, Pezza and Sav.

Everyone's going to want it.

It's you against everyone.

(CHEERING AND APPLAUSE)

Step right up, everybody.

And I see the auctioneer's paddle
up the front,

and I have seen this one
on the telly,

so I think we're in
for a bit of fun.

Right?

It's elimination day, and this one
is going to be huge.

We polled our fans to determine
that this is one of the most popular

MasterChef challenges
in the competition's history.

It is...

..The Time Auction!
Yes!

(CHEERING AND APPLAUSE)

Any ingredients you want
to cook with today,

you'll need to bid for.

And the only currency we accept

is time.

Play it smart
because, at the end of the day...

..one of you will be going, going,
gone.

SAVINDRI: I'm always in a state
of determination

when I'm in a black apron,

and I have to put my slightly
manipulative hat on today.

Pezza, how do you feel
about auctions?

I love a good auction.

Used to be a part of my life
for about 10 years, so I'm, um...

What, you're an auctioneer?
Yeah.

No way!

Auctioneer for 10 years,
selling cattle along the coast.

Give us...give us a little demo.
Yeah.

(LAUGHTER)

OK, ladies and gentlemen, beautiful
line-up of food here today.

Who'd like to start me off
on a lovely line of, uh, coriander?

Who's got luck? 25? 25, now.

25 and six, seven.
Yes!

That's 28. 28, nine.

29. 30? 30 now. 30 gone.

All done at 30.

We sell, ladies and gentlemen.
Thank you.

(CHEERING AND APPLAUSE)

Oh, look, I love auctioneering,
but, um, I'd rather

be auctioneering than buying -

that's the way I always see it.

Here's how it's going to work.

Everyone has 120 minutes
to spend, so use it wisely.

There are three different
categories to bid on.

You have protein, fresh produce,

and pantry items.

You bid on ingredients
in each of those categories,

in lots of five minutes.

You must use at least one
of the ingredients

from each category in your cook.

Your cook time is whatever time
you have remaining

after the bidding finishes.

The MasterChef pantry
and garden are closed,

but you will have
under-bench staples,

minus the eggs...

Got ya.

Righto, for our first category,

we've got proteins.

Pretty important, I reckon.

So, we've got a whole duck,

a beautiful whole red snapper,

some lamb mince

and eggs.

HARRY: I think I know

what everyone's going
to be leaning towards.

You know, there's a duck up there -
I think that's up Pezza's alley,

but also Lochy's, and, um,

look, I'd love to end up
with that snapper.

We're gonna kick it off
with the whole duck.

Can I get five minutes
for this beautiful bird? Come on.

Yeah, go on.
Yeah, baby.

I knew he'd be in for the protein.

I'm no stranger
to the auction system.

I have got a strategy.

I don't want to tell too many
about it, but I think the duck

will pair so well with nearly
everything that's left.

I'll give 10.
Five minutes with Pezza.

You got 10, Harry?
Yeah.

15 with Pezza.
20.

20.
Five...

25, there we go.
Now we've got the ball rolling.

Come on, 30?
I'll give you 30, mate.

We've got 30 with Harry. There it is.

I'm surprised.
I thought Harry would want the fish.

Out of the group today,
like, Pezza's hyper competitive.

He may not seem it all the time,
but he doesn't like to lose.

So, I'm gonna try and drive
that price up.

30 minutes. Can I get 35 from anyone?

Yeah, go on.
There we go.

35, with Pezza!
Come on! Yeah!

Now we're getting into it.

I'll give you 40.
40 minutes. There we go.

Yeah, give us another crack.
There we go.

45 minutes with Pezza.

Harry?

No. I'm out, Andy. I'm good.

No more takers?

Sold to Pezza for 45 minutes.
(CHEERING AND APPLAUSE)

(SPEAKS FRENCH)

The first pen of cattle
will always be the cheapest.

It won't be the biggest,
but it'll be the cheapest

because everybody's getting a feel
for what the market's doing.

Make him pay for the fish,
won't you?

Jean-Christophe, what have you got
over there, mate?

A red snapper.

LOCHY: That red snapper looks like
it could be so versatile.

I really do want it, and I know
who else is going to want it.

Who's kicking me off
with five minutes?

Five minutes.
Lochy, five minutes.

I'll go 10.

Oh, wow!

Welcome to the game, Sav!

I need to play it smart.

And I know Harry is going
to gun for that snapper,

and I'm going to give him a fight.

10 minutes, with Sav,
for a whole snapper.

Surely. What is going on over there?

No?

I mean, I can...I can start
the call if you want.

I'll give you 15 minutes.
There he is.

Ah!

I knew it!

15.

Nah, I'm the fish guy.
Like, I want the fish.

If one of these other guys wants
to take it off me,

they're gonna have to pay for it.

Sav, you going straight back at him?
Come on, 20 minutes.

Yeah, I'll go 20.
20 minutes with Sav.

25 with Harry.

Lochy's in at 30 minutes.

35 minutes with Harry.
JEAN-CHRISTOPHE: On y va!

Come on, Sav. Yeah!

Here we go. 40 minutes.

45 with Harry.

I'll go 50.

There is Harry, 55.

Come on, round it off
at an hour, Sav.

Like, the thing is, do you really
want to leave him with the fish?

Give me 60.
60!

We've got one hour with Lochy.

Good bid, I reckon.

Hey!
Wow!

65 minutes!

Can't go any higher.

That just takes too much time
off the clock for me to do anything

that I actually wanted
to do with that snapper.

65 minutes.

(GAVEL BANGS)
Sold to Harry!

(CHEERING AND APPLAUSE)

PEZZA: Dearer than the duck,
brother. I'm happy.

(LAUGHS)

That's your baby.
Thank you.

I've spent 65 minutes on this fish,

which means I'm only left
with 55 minutes

to buy fresh produce,

buy pantry items and cook.

But I'm still stoked.

Like, I've got my strength.

I've got the fish.

Righto.
Let's get into the third protein.

We've got lamb mince. Lamb mince.

Got a nice amount of fat in there.

Sav and Lochy, we're down to you two.

Remember, if you don't win
the lamb mince,

you get the eggs.

LOCHY: I'm really gonna go
for this lamb mince,

but I'm not going to let
anybody else know

that I actually want that
over the eggs.

So, I'm just going to play it smart,
play it cool.

So, can I get five minutes.

Who's got...who's got
five minutes for me?

I just want my eggs, man.

Like, just give me the eggs.

I don't care about this lamb mince.

Someone's gonna have to bid.

I don't know. Alright.

I don't know.

Ah.

Can I get a five minutes?

Five minutes.
Five minutes. There we go, Lochy.

Five minutes. Come on, Sav.

No.

Not at all?

Nope.

This is an absolute steal.

Unbelievable.
Well played, Lochy.

Sold.
(CHEERING AND APPLAUSE)

What a bargain.

Alright!

Five minutes. Lamb mince. Perfect.

Got 115 left on the clock,
and got two biddings to go.

And she got them.

And I didn't have to spend
five minutes for them.

For our second category,
we've got fresh produce.

So, amongst that bunch, we've got
a variety of root vegetables,

some alliums, nightshades
and some different fruits.

First is a basket
of root vegetables.

And it's a big basket.
It is a big one!

What is in there?

We have ginger, two types
of sweet potato,

all sorts of turnips,

uh, radishes.

We've got, uh, rainbow carrots.

Great basket, guys.

So, who's going to start us off
with five minutes

for the root veg?

I'll give you five minutes.

I'll give you 10.

I'll give you 20.

20 with Sav.

Alright, going once to Sa... Oh!

Lochy! (LAUGHS)

25 minutes for Lochy.

25 minutes with Lochy, going once.

Going twice.

Going three times.

(GAVEL BANGS)
There you go.

All yours.
(CHEERING AND APPLAUSE)

I would be absolutely thrilled
with that if I were you.

There's so much in here.

LOCHY: For 25 minutes,

I think that's a pretty good deal
for that array of root vegetables.

And I've still got 90 on the clock,

so I've got a little bit
of wiggle room.

Poh, what's up next?

Alliums.

Yes.
So, we have leeks,

spring onions, garlic,

beautiful shallots.

And this runs deep, too.

There's quite a lot in here.

This is your road to flavour, guys.

Let's kick it off.

Anyone with five minutes
for the alliums?

(CHUCKLES) Oh! Sav is straight in.

HARRY: I would love the alliums.

You know, I think that would just
be the perfect accompaniment

to the fish.

But I'm sort of watching
the bidding go up and up and up.

Yeah, give her another one.

And I'm trying to work out
in my head what's still good value

and what would leave me
with enough time to cook this fish.

25 with Sav.

Anybody going to give me 30?

Oh!
Here he is!

30.

30?!

So, Harry, you've got a whole fish,
your happy zone.

You're now sitting
with another 30 minutes...

Mm-hm.
..for this amazing

basket of alliums.

So, this will take you down
to 25 minutes...

Yeah.
..to cook a fish dish.

Yeah, yeah.
Feeling good?

No, no, no, 30. 35 minutes.

Look, I'm only a part-time
intellectual, but even I can

figure out that the math
is not math-ing on that one.

Oh, 25 minutes?

Well, you're at 55, so 25.

I cannot believe
I've just done this.

Oh, 25 minutes?

I did my maths wrong.

Can I retract this bid?

Harry is at the very bottom, Sav.

You've still got 120 left.

Are you going to give me 35?

Let him have it.
Let him have it!

Ooh!

Last call to Harry
for a basket of alliums.

Sold to Harry!

I'm not gonna lie,
I made a stupid mistake.

25 minutes will be your fastest cook
in the MasterChef kitchen yet.

Yeah, yeah.
Yeah.

The next category in fresh produce.
Poh, what have we got?

Nightshades.

SAV: I really, really want
the tomatoes because I already

have a bit of a concept in my head
about what I want to do.

Sav, straight up.

Pezza's at 10.

Sav back in with 15.

Pezza, you've got 75 minutes.

Will you give me 20?

20. 20 with Pezza.

And Sav straight back with 25.

Oh, he's out, the big fella.

Beautiful box of nightshades.

Sold to Sav for 25 minutes.

PEZZA: I would have been happy
with them at 20, but she's paid 25,

and it's left me with the fruit,
so now I need to think

quick on my feet
to incorporate the fruit.

The last category is pantry items.

We have a range of flavour bombs,

some fresh herbs, some dried spices,

and then some grains.

I have no investment in the spices
at all.

I came in today, telling myself
that, regardless of the challenge,

I want to show a different side
of me, which means moving away

from the Sri Lankan flavours,

moving away from the reliance
on spices.

So, I want the box of flavour bombs.

First up, what are we going to go?
Jean-Christophe?

Flavour bombs.

Black garlic.
You've got horseradish.

You've got anchovies.

This is what's going to give you
a lift to your dish.

Cor, this is going to be a good one.
Oh, yeah.

Let's start off.

I'll give you five minutes.

Five minutes with Pezza.

Sav, 10 minutes.

Yeah, I'll go at 15.

Yes!

25.
25, with Lochy.

Now we're starting to play.

35.

35 minutes with Lochy.

Come on, Sav. Straight back at him.

I'm running out of time.

But...but I can't let him have
the flavour bombs - I need them.

Alright, let's do it.

Yeah.

Let's just do it.

50 minutes going once.

50 minutes going twice.

50 minutes going three times.

Sold to Sav.

(CHEERING AND APPLAUSE)

NAT: Nice, Sav.

So, next, we have a selection

of fresh herbs.

Five minutes? Bid is yours.

Who's going to give me 10?

10.

Pezza, are you in or are you out?
I'm out.

You're gonna let him get away
with all that, and still have

80 minutes on the clock?
That is the cardinal sin.

He will have 80 minutes,

lamb mince, root veg and every herb
you could possibly think of.

Sold to Lochy for 10 minutes.

Lochy!

I've still got 80 minutes
on the clock,

which is a lot of time

to try and infuse as much flavour

into the root vegetable
and the lamb mince as possible.

So, Harry and Pezza,
the only two left in the game.

So, what are we playing
with Jean-Christophe?

So, Andy, we have now...

..selection of spices.

The coriander, the cinnamon,
the star-anise.

You've got vanilla, you've got...
You've got everything.

..everything. Look at that.
You've literally got everything.

This is the last item
up for auction.

So, if you don't win this,

you're getting the grains.

Do I hear five minutes? Who's got it?

He's doing it.
There he is!

Five minutes from Hazza.

HARRY: I've got no time left,
but the dry spices,

it can inject a lot of flavour
into my sauce or the fish.

On top of that,

I don't want to end up
with the grains.

Like, I just don't know
what I'd do with them,

other than having just
a random carb on the plate.

Yeah, righto.
10 minutes.

I'm trying to put a dish together
in my head,

and I'd really like them spices.

I don't think Harry's game enough
to go again.

Pezza, 10 minutes.

Bunch of spices.

Sold.
Done.

(APPLAUSE)
DARRSH: On you, Pez.

Et voila!

I've ended up with the grains
by default.

I'm starting to regret
bloody wasting all that time

on this snapper.

I don't even think I've got time
to cook rice or, like, quinoa

or, like, anything that's in there.

OK. I hope you're happy
with your purchases.

Lochy!

You've got the most time.

You're up first,

so your 80 minutes start now!

Come on! Allez!
(CHEERING AND APPLAUSE)

LOCHY: I have 80 minutes, all up,

and I got the lamb mince,
the basket of root vegetables

and the fresh herbs.

Go on, Lochy!

Come on, Lochy!
Go on, mate.

This is so weird being the only one
cooking right now.

Yeah, I'm feeling...I'm feeling
pretty good with 80 minutes.

I've just got to get right into it
and make sure I do

as much as I possibly can
with what I've got there.

Lochy.

Andy.
Lochy, how are you?

How are you feeling?
I reckon you went pretty well.

I'm pretty happy with what I've got
and especially the time, as well.

And that transfers
into the dish of...?

What I'm going to try and do is,
like, a kofta-style type of thing,

and grill them over the hibachi,

with, hopefully, a smoked
beetroot dip

and some sweet potato chips.

Do you think the mince will
be seasoned enough

or, um, flavoured enough?
Um, I'm hoping...

..I'm hoping that it is.

Seeing I don't have spices
or anything like that,

um, trying to infuse as much flavour
into this mince as possible

with the ginger,
as well as the herbs,

and I'm going to give this mince
a little bit of a smoke, as well,

to, like, infuse some
better flavour.

Good luck.
Thank you.

Good luck by the way.

First things first -
I've got to get those beets

into that pressure cooker
to start working my dip.

And then, work on infusing
as much flavour

in this lamb as I possibly can.

The old Time Auction
is a lot of fun,

and we seem to see
great combinations.

We see good combinations
with little time.

So...and I think
that we got that today.

I mean, this is really just like
a mystery box, really,

isn't it?
Yes.
Mmm.

If you think that way, I think
you'll succeed in this challenge.

Yeah, a mystery box with 25 minutes,
in Harry's case.

I'm gonna talk about Harry
straight up, because 25 minutes,

he's going to have to be creative.

You know, it's hard
because he's got no eggs.

At the other end of the scale,
you've got Lochy,

who has the most time,
with 80 minutes,

and so much to work with.

He caned it. He caned it.

I would be feeling pretty smug
if I were Lochy.

Same.
Yeah, same.

HARRY: There we go.

You alright, Pez?
Yeah.

I really wanted them kipflers.

And I'm not keen on the fruit,
but I've got to use it.

So, my brain goes 10 different ways,

and I've just got to try
and pick the best way

and zone in and go with it.

Pezza, you've been waiting patiently,
mate.

Your 65 minutes starts now!

(CHEERING AND APPLAUSE)
Go, Pezza!
Good luck, Pezza!

I'm fighting hard to get
into the top six today.

I don't want to go home.

I'm loving this journey,
and I'm loving this competition,

and I want to keep going.

I think I can do it,

and I'm starting
to believe in myself.

Today, I'm going to be cooking
a duck two ways,

with my berry sauce.

Pezza with his duck.
Look at him breaking it down.

He is a butcher, eh?

If he couldn't butcher a duck,
it's like you not being able
to cut a fish.

(CHUCKLES)

I want to roast the duck Maryland,
I call it, which is the drumstick

with the thigh, still bone in,
but really, really still juicy

and moist in the inside

so it just pulls away from the bone.

They're going to want a good hour.

So, they're going to be pushed
right out to the last bit.

I'm going to use the strawberries,
the raspberries

and the blackberries.

They're going to be the core
flavour for my sauce.

I've used these flavour combinations
to make a coulis,

but not really for a savoury side.

So, it's different for me,
so I'm really worried about that.

Pezza.
Pezza.

Hey, chefs.
What are you making?

Duck two ways.

So, I'm going to roast the leg
and fry the breast.

And then, I'm going to do a nice
berry sauce just to go with it.

I mean, it looks like you got
a pretty good bid, yeah?

Obviously. But do you think
there's anything you miss out?

I would have loved a carb,
there's no doubt about that.
The carbs, yeah.

I mean, I liked the look
of them kipflers.

I would have liked to have done
something with that,

but that's just how I normally...
normally cook.

You're treading this fine line
of, like, it being desserty.

Yep.

It should still be, like,
rich and robust...

Yep.
..duck and fruit.

You have to really balance
the sweetness

and the savouriness of fruit well,

otherwise it's just all out of whack.

That's the biggest thing
with duck and fruit.

Yeah.
It can be, like,

the bestest of friends.

It can also be a disaster.

That's the biggest thing
with duck and fruit.

Yeah.
It can be, like,

the bestest of friends.

It can also be a disaster
if you don't get it right.

Yep.

I think this is going to need
to be your best cook...

Yeah, no doubt.
..to keep you in the competition.

Yep.

Good luck.
Thanks, guys.

Yeah, good luck.

My biggest concern with this dish
is that it's too sweet.

I need to get the balance right
today or, otherwise, I'm going home.

The only positive spin I can put
on this for both of us, actually,

is that we've got the time
to get a workflow.

Yeah.

It's possibly a good thing
that I don't have

the full length of time
because now I've got time to think.

I've got a little workflow
in my head,

ideas about what I want to do,

how I want to play it.

So, I need to grab saucepans,
bowls...

I've got a little plan.

Sav,

your 45 minutes, it starts now.

(CHEERING AND APPLAUSE)

Yes, Sav!

Go, go, go, go, go, go!

I chose these options
because I felt like that gave me

the best chance to actually showcase
a little bit more

of what I can do
and not just, you know, constantly

be in that Sri Lankan box.

I don't want to be complacent
and be in a comfort zone.

I'm not here to be
in a comfort zone.

And if you are in a comfort zone
at this point of the competition,

cooking similar things
to what you've cooked before,

you don't deserve to be here.

The dish that I have forming
in my mind is something based

on a Japanese chawanmushi,

which is a steamed egg custard

with a charred or blistered
tomato broth.

And it's really important that I get
on my tomato broth first thing,

because that not only forms
the actual broth of the dish,

but it also forms the stock
for my steamed egg.

Um, there's quite a few...number
of things that I need to get done,

but I'm feeling OK at the moment.

OK, une fois, deux fois, trois fois.

You've got 40 minutes left to go!

(CHEERING AND APPLAUSE)

(STEAM HISSES)

HARRY: I was just saying,
I feel like Darth Maul.

You know, in Star Wars:
The Phantom Menace?

When, like, he's fighting Obi-Wan...
(LAUGHTER)

..and the things come across,
it's... Bzzzz!

They've just got to wait there.

(LAUGHS) What do I say?

Like, I'm an idiot.
I stuffed up the maths.

I've ended up with 25 minutes
to cook, and I've got a snapper,

I've got alliums, which is great,

and I've got these grains.

I've got a little idea in my mind
with what I'm going to do

with the fish and the alliums,

but I've got to figure out
what to do with these grains.

I'm just going to have to really
think hard and pull something

out of my hat.

LOCHY: While that lamb
is smoking for my kofta,

I'm thinking, "Well, I've got time,

"and I don't have anything else
to bring sweetness.

"I don't have spices."

So, it doesn't take long
to get some carrots in the oven

with some olive oil and salt.

That'll bring a nice
natural sweetness to the dish.

There's still lots of time left,
so I'm thinking,

"What about a pickle as well?"

Maybe pickled radish?
That sounds great.

I'm trying to get as much
earthy sweetness

into this dish as possible,

with the beets, with the radish,
with the carrot,

without any spice.

Harry, your cook starts
in five minutes,

which means, everybody else,
you have 30 minutes left!

(CHEERING AND APPLAUSE)
Yeah, come on, guys! Woo!

NAT: Pezza, your duck smells good.

Thanks.
I think it's your leg.

Smells good.

Your leg smells good.

Duck in the oven,
and it's coming along quite nicely.

The only thing that scares me
is that the dish might be too sweet.

I'm thinking that the sauce
is lacking something.

I'd like to put something in it,
but I don't know what's going to go,

and I don't want to wreck it,
so I'm just trying to get it

somewhere close to where
I want to eat, you know?

I know the berries
are going to work,

but it's just trying to get
that savouriness into it.

And I've realised, now,
that that's going

to be from the spices.

So, I'm so pleased
I've got the spices now

that I can try and put them in
to give it...out of that sweetness

and into a nice savouriness.

Star-anise is a very powerful spice.

I think that's going to give me
the savouriness with the fruit

that I'm really after.

As I strain that sauce,

I come up with the idea
to add some butter

to try and give a little bit
of depth to the sauce.

Oh, it's done. It's done.
You're beautiful!

That butter at the end,
if that reduces down,

it's getting that...
You know what I mean?

They're going to like that.
That's good.

HARRY: I can't stop moving.
I just want to get in there.

SOFIA: This would drive me mental.

Yeah. And I think if I stop moving,
then I'll lose energy.

But if I keep moving, it'll save...
I'll have my energy.

I've got limited ingredients
and limited time, but I think

I've got an idea that's going
to get me through.

Harry...

..your 25 minutes starts now.

(CHEERING AND APPLAUSE)

Must go fast!

Yeah, Harry.

Fastest fillet in history. Let's go.

Yes!

Harry, fast and furious, mate.
Hi, guys, yeah.

25-minute fish dish. What is it?
Yep.

Uh, so, today, I'm going to do
a semolina-crumb snapper.

Uh, and then, I'm going to serve
that with a beurre blanc sauce

and some charred leek
on the hibachi.

Gotcha. OK.
And a vinaigrette.

Um, semolina-crumb snapper,
how's that gonna work?

Because I was always interested

on how you were going
to incorporate the grains.

Yeah, so I thought about making rice
and, you know, all the rest of it.

No chance.
But I actually don't think

I've left myself enough time
for that.

So, semolina, uh, like,
it's obviously, like,

just a coarse grain.

So, I think if
I egg-wash the fish...

..uh, and then just treat it
as a breadcrumb, um, you know,

I think it'll give it
a nice sort of...

Egg...?
..crunchy,

colourful element to the dish.

Egg-wash?

Yeah.
Where are you getting your eggs from?

In the...

Oh!

No eggs.

Sav's got them.

Ah.

Semolina, it's obviously, like,
just a coarse grain.

So, I think if I egg-wash
the fish...

Egg-wash?

Yeah.
Where are you getting your eggs from?

In the...

Oh!

No eggs.

Sav's got them.

Ah.

You have your work cut out for you.

Push, Harry. Good luck.
Thanks, guys.

So, without the eggs,
I've got to come up with some way

of having that semolina crumb
cling to the fish.

And I've only got 20 minutes left.

I'm gonna have to think
of something fast.

JEAN-CHRISTOPHE: I think the one
who worries me the most...

..I think it's Pezza.

He's used to playing with carbs.

So, for him, I think
he's out of his comfort

because he has to deliver a dish...

..with no substance.

PEZZA: The sauce, to me,
is balanced really well.

I'm happy with it, but I'm thinking
I need some sort of a carb

or something to go with the duck,
so it's just not too...

..I guess, just meat.

When I didn't get the nightshades,

I was a bit disappointed

because one of those kipfler
potatoes would have been perfect

with the duck.

I'm looking through the fruit box,

and then I've seen a pear,
and I thought,

"I can poach this pear,

"but somehow put some savouriness
with it, too."

And now, I can notice
that them duck legs

have got the most beautiful fat.

So, when the pears are poached,

I'm going to toss them
around in that duck fat

so they go a little bit savoury.

So, it would give me that bit
of different texture

and also something to balance
the sweetness of the dish.

I hope your ingredients
were worth it

because you've got
15 minutes to go.

Come on, let's go!
(CHEERING AND APPLAUSE)

Uh...

..leeks.

On you, Loch.

My dish is egg and tomato.

So, I've got a steamed egg,

a tomato broth,
pickled golden tomatoes

and sugar-brine tomatillos.

I just tasted my tomato broth,
and it's got the tomato flavour,

and it's got a beautiful heat
from the chilli.

I think it just needs
a little bit more seasoning.

I'm looking at the fish sauce
in my flavour bombs box,

and the moment I add
that fish sauce in,

it becomes so bright.

It is singing with the flavour
of the tomato.

It took me way more time
than I wanted,

but I've finally finished
the tomato broth,

and I'm running out of time,

so I need this egg cooked.

The perfect chawanmushi
is just set.

It's not overcooked.

That needs to go into the oven ASAP.

And now we pray.

LOCHY: I'm going alright.

I'm just getting
through each element

and each stage right now.

Ah! These are nice and hot.

I've started working
on my smoked beetroot dip.

Once the smoked beetroot dip comes
out of the blender,

I've still got a bit of time left
on the clock.

I decide to make my beetroot dip

into a bit more of a puree

by blending it for a little
bit longer to get it

as smooth as possible.

Because that's really going
to elevate my dish,

even more than what
I'm already doing.

It looks much more refined
than what it did before.

Happy with that.

So, now, I'm going to cook
my lamb kofta over the hibachi.

HARRY: So, I was gonna egg-wash
the fish before I put it

into the semolina
so that the crumb stuck to it,

but I ended up doing, like,
a quick buttermilk.

So, I just mixed milk
and the vinegar and strained it,

um, and then used that
as, like, my binder, essentially,

for the semolina.

NAT: Come on, Harry.
You've got this.

One motion.
Jesus, he's so good with fish.

I need to generate flavour.

So, with this stock, I'm going
to pump it full of alliums

in that fish frame,
fill it up with water

and just bang it in the microwave.

I want to build a really hearty
fish stock so I can pump some depth

and flavour into that sauce.

I hate to be the bearer of bad news,

but you've only got
five minutes to go!

(CHEERING AND APPLAUSE)

I'm just literally waiting
for my egg to cook 'cause...

Yeah.

Stressing.

I'm waiting for this egg
and just staring at the oven

like it's going to somehow,
magically, cook the egg faster.

My egg custard forms, literally,
the basis of the dish,

and also is my only protein
component from today's auction.

So, the execution needs
to be perfect.

Alright, let's check this.

I'm running out of time,
so I have to take my egg

out of the oven now
because I have to start plating up.

My place in the top six is literally
riding on this egg, at this point.

If this chawanmushi is not set,

I'm gone.

Alright. Let's check this.

I take my chawanmushi out, and...

..it could either be set egg

or it could be egg slop in there.

I peel back that foil and...

..thank God, that egg is cooked.

It's set.

It's just got a nice little
inner-thigh wobble to it,

which is what you want.

And now, I have to get all
of the other things

that I worked on - my pickles
and my broth.

I have never made this dish before.

I've never practised it.

So, it's just very unchartered
territory for me.

I chose those ingredients.
I bid on those ingredients.

I made my bed.

But it's not a very comfortable bed,
at the moment, to lie in.

Time to get that food up.
You have three minutes left!

Come on! Keep pushing!
JEAN-CHRISTOPHE: Allez!

PEZZA: The duck leg and the pears
come out of the oven.

They look perfect.

That duck fat gave the pears
a nice savouriness,

which is just beautiful.

Looks good, Chef.
Let's get it on the plate.

I'm really happy
with the duck legs now.

The sauce, to me, is balanced.

I think the spices work
to get that savouriness into it,

but I'm just hoping
it's not too sweet

because that's my biggest fear
out of today.

LOCHY: I'm just finishing off
the kofta on the hibachi.

It's looking good.

The radishes are pickled,
and my carrots are done.

I think I've done a really good job
of infusing as much flavour

in these ingredients
as what I possibly could.

My beetroot puree tastes great.

These purple sweet potato chips
are really crispy.

My kofta looks like it is
really nice and moist.

The pickled radishes brings that,
like, vinegar sweetness

to the dish.

And then, the roasted carrots bring
a really nice natural sweetness.

Uh, hopefully, my strategy
of having the most amount of time

pays off for me.

Get it on the plate.

You have one minute to go!

(CHEERING AND APPLAUSE)

HARRY: Every time I look up
at the clock, it's moved again,

and I'm running out of time,
so I've got to hustle.

I've finished the dish,
and I'm proud of what I cooked,

but I haven't tasted this
all together because I just

didn't have time.

So, the sauce, the leek and the fish
all have to be perfect

to keep me out of that bottom spot.

And here we go!

10...

JUDGES: Nine,

eight,

seven,

six, five,

four, three,

two, one!

That is it.

Well done.

Good luck, Savi.
Thank you.

PEZZA: Good luck, Savi.
You go, girl.

I completely stepped
out of my comfort zone.

I've never done something
so light-handed.

But if I'm going to go home,

I want to go home
showing versatility,

not doing the same thing
that I've always done.

Hey, Sav.

Hello.

Hello.

Ooh.

Sav,

free eggs,

25 on nightshades...

Yep.

..and then, you blew all but
45 minutes on your flavour bombs.

And you made...?

I'm calling this Egg and Tomato.

So, I've got a steamed egg.

I've got a charred tomato broth.

Like, this is so pared back,

especially for someone like me.

But it's top seven,
going down to top six...

..if now's not the time, then when?

Thanks, Sav.
Yep.

I'll let you finish that.

Thank you.

Thanks so much, Savi.

Thank you, Sav.

(SIGHS)

POH: OK, so...

..I...

..loved that.

I thought it was really delicious.

It looked so meek and mild
and delicate,

but it really packed a punch.

She used those flavour bombs
absolutely to her advantage.

Let's start with the sort of
consomme brothy thing.

It was such a lovely balance
of spice, acidity, sweetness

and umami from the tomatoes.

And then, that sort of
gluttony funk.

I just thought it was a really
well-thought-out dish.

This is so powerful.
It is actually a powerful dish.

And it's the most light...
the most light dish ever.

This broth is in 45 minutes!

So clear.

It's magical.

I love no-spice Sav.

Yes.

I'm so glad that she didn't
get those spices...

Yeah.
..regardless of whether
she wanted them or not,

because we got to see a different
side of her with this cook.

Sav has this superpower
of taking really punchy ingredients

and balancing them expertly.

So, nothing's competing.

It's all so complementary,
it's so cohesive,

and it makes you keep going back
for another bite, another bite,

another bite, until you are left
holding the bowl.

And the other impressive part is...

..45 minutes.
Yeah.

Like, if you got that
in a restaurant, you would think

it would take days of mise en place
to prepare and get ready for.

But 45 minutes
under extreme pressure?

It's like we've taken
the safety blanket away of spices,

and we've just exploded a new Sav
onto the scene of MasterChef.

HARRY: Good luck, Pezza.

SAV: Good luck, Pez.

PEZZA: I don't know
if it's a walk of fame

or the walk of shame going up.

This whole competition
is riding on that plate.

I hope I've done enough
with my poached pear and my sauce.

Here he is.

Pezza.

Hey, guys.

I'm fighting hard to get
into the top six today.

I don't want to go home.

VOICEOVER: Get inspired
by our fabulous home cooks.

Stream full episodes
of MasterChef Australia now

on 10Play.

Pezza, you had whole duck,
fruit, spices -

what did you make us?

I made you, today,

Duck Two Ways,
with pear and a berry sauce.

You've spent a fair bit
of this competition

not believing in yourself,
not necessarily backing yourself.

Has that changed?

I think I need to believe in myself.

I think I'm just the larrikin
of this competition

that everyone probably doesn't
think that I can win.

But I'm sure I've grown.

And if it keeps going, I'm just
going to keep taking this ride

because I'm loving it.

You're only as good
as your last cook,

and I've put it all into today
for you guys,

and I hope you enjoy it.

If you want to sauce up,
we'll taste your dish.

I thought a bit of sauce
around the outside

would look really pretty.
POH: Oh, brilliant. Look at that.

Thanks for your time, guys.

I think it looks lovely.

I'm dying to get into that duck.

I'm just hoping that this sauce
is balanced

and it brings everything together.

It looks colourful. It looks tasty.

It looks simple.

Does it taste good enough?

I think that might be...

..the best version of duck breast
and duck leg

that we've had in the competition
so far.

It is dynamite.

Beautifully rendered skin,
just blushing, medium flesh

and seasoned so, so well.

Then you get to the leg,
and it is that dark meat flavour

and texture that you're after.

It has been cooked longer
than the breast.

I was really worried
about how berry sauce,

poached pear and the duck meat would
go together, and I thought

it went reasonably well.

I think, for me, he's kept that sauce
quite acidic,

which went with the sweetness
of the pears.

And I think the great move on this
was rolling those pears

through that duck fat,

um, because it's got that...
that savouriness from the fat.

He's actually used a lot more spices
than I thought, in the right ratio.

It's not too much,
and it's just subtly perfect.

This is a miroir,
a miroir of berries.

It's beautiful. It's the right
reduction, and it tastes superb.

It lands, and you sort of think,
"Oh, yeah, duck and potato."

And then, you go, "Hold on.

"No, that's a pear."

Because it still
has that bite to it,

and he's cooked it
in the duck fat,

it tricks your brain, or it tricked
my brain, into thinking of potatoes.

From the butcher that we met
on day one

to the Pezza that has presented
this duck dish,

he has come so far,

and I'm glad I am bold enough
to steal the leg from you,

Jean-Christophe, because now I get
to eat all those crispy bits.

(LAUGHS)

Good luck, Loch.

LOCHY: I know I had the most time,

and I hope that that's going
to serve me well today.

There is a lot of elements at play
here, in this dish, to be perfect,

and I needed them to work together.

Lochy.
Hey, Lochy.

G'day, all.

How are we?
Fantastic.

POH: Mmm.

So, mate, lamb mince, root veg
and a big old bunch of herbs.

What did you turn it into?

I made, like, a Lamb Kofta style
with a smoked beet puree,

uh, roasted carrots,
some purple sweet potato chips

and a pickled radish.

Time auction.

I reckon you probably came out
the best out of anyone, really,

in terms of what you got
for ingredients and 80 minutes.

Were you surprised?
I was very surprised by that, yeah.

(OTHERS LAUGH)

Mate, I'm going to get you
to buy my house.

I kept quiet about that,
but I was, uh...

..yeah, I was quite surprised.

The competition so far,
like, it is ramping up, right?

Oh, yeah.
It is pretty hot.

Do you feel like this is a dish

that's going to keep you
in the competition?

That's...that's the thing
that I'm worried about.

Yeah, I know I can cook
a good plate of food,

but is it enough to keep me
in the competition?

And I hope that this is.
We'll, uh, we'll taste now.

Thanks, mate.
Thank you.

Thanks, Lochy.
Enjoy.

(CRUNCHES)

(CLEARS THROAT)

OK.

Everything is executed really well.

The beetroot puree is really,
really well seasoned.

The carrots are perfectly roasted,
and the sweet potato chips,

they're fried really,
really beautifully.

They're crispy,
they're well seasoned,

but it feels like
two different dishes.

It feels like he wanted to do
a rustic-style beetroot dip

with a kofta and a big bowl
of those chips,

and it's like kind of
family-style food.

But then, he's got
this beetroot puree,

which is silky smooth,

and in this totally
different direction than kind of

that rustic style, you know,
family food.

And then, the roast carrots,

they just...they just don't belong
on the plate.

It's a good dish, but the real fault
is that they don't go together.

And that could be a real problem
for Lochy today.

Mmm.

I'm really impressed
with the elements, individually,

on this plate, and I could see
that silky-smooth puree

even in a restaurant
next to a beautiful steak

that had been marinating, as well.

This stage of the competition,
when everyone is plating up

good food, what you need,

as well as individually
beautifully cooked elements

is cohesion.

And for me,
this dish doesn't have it.

Four root vegetable on the plate -
radish, purple sweet potatoes,

carrots and beetroot.

There is five different techniques,

which he's done pretty well.

Maybe a little bit more pickle
or less-sweet pickle

would have maybe worked better
with the sweetness of the beetroot.

I think Lochy did suffer
a little bit from too much time.

He could have done less
and created more flavour.

Yeah, I agree.
Mm-hm.

Good luck, Harry.
Thank you.

That cook went so quick,

and, honestly, like, everything's
just a blur.

So, I don't really know
what to expect at this point.

Everything is riding
on this 25-minute dish.

Harry.
Hello, guys.

Hey, Harry.
Hi.
(CHUCKLES) How's it going?

So, tell us, what did you make?

Semolina Fried Pink Snapper

with Chargrilled Leeks

and a Beurre Blanc.

Did you ever think that you would
have ended up in elimination

with only 25 minutes
to save your life?

I never would have seen that coming,
but, um...

..I've surprised myself a lot
since this competition started,

and I knew that if I was going
to get through today,

I'd just have to find that...
you know, that other gear,

and I feel like I did.

Would you like to finish it, please?
I'll sauce it up.

Thank you.

Alright. Thanks, guys.

Thanks, mate.
Thanks, Harry.

Good luck.
Thanks, Harry.

It's a very simple plating,
that's for sure.

Um, and I don't mind that.

When you've only got 25 minutes,

simple is the best.

It just depends what it tastes like.

(WHISPERS) Bloody hell.

Guess what?

I am happy.

(LAUGHS)

I can tell from your fingies.

Cooking a big piece of fillet!

You're not talking, like, slice.

This is a big chunk.

On both sides,

the fish, for me, I think,
is cooked perfectly.

It is sublime.

Am I satisfied?

Of course I'm satisfied.

This is brilliant.

Go, Harry! Seriously.

That is...
(CHUCKLES) "Go, Harry!"

..rich, it's satisfying,

it's so full of flavour.

The batter is amazing.

I'm a big fan

of the seat-of-the-pants
semolina batter.

He didn't use eggs.

He thought on his feet.

He's getting himself
out of the weeds when he's in there,

and he's still creating something
that is as good, if not better,

than what he had originally
planned to do.

And I think that's extremely
commendable.

I do know that second gear,
all too well.

It can really inspire you.

The thing that I was so concerned
about was actually the...the grains,

because I thought, "How is he going
to cook grains in 25 minutes?"

And the fact that he's used it
as a coating on the fish

was just the perfect solution.

It's just... (LAUGHS)

I love how you're just
enjoying that.

It's really nice.
I can't believe it.

I think most people take 25 minutes
to make a beurre blanc,

let alone make a stock,

make buttermilk,
fillet a fish,

crumb the fish, cook the fish,
char a leek...

Yeah.

..in 25 minutes.
He's a madman.

Put the auction aside...

..he chose the right dish
that he knew that he could complete

in 25 minutes,

and he executed it
pretty bloody well.

The time auction is notorious
for being a tricky challenge...

..but you all did really well today.

Lochy, that entire plate
was exceptionally seasoned.

Sav, that bowl might
have been delicate,

but it sure packed a punch.

Harry, you didn't have
a whole lot of time,

but you definitely made up for it
in flavour.

And, Pezza,

you brought us the best-cooked duck
in the competition so far.

Yeah, Pez.
Nice job.

Good one, Pez.

The fact of the matter is,

each of you brought us
a brilliant dish.

However, one of them consisted
of individual elements

that tasted great on their own...

..but, sadly, they were confusing
together.

And that dish...

..was cooked by...

..Lochy.

Lochy, mate, we know
you're disappointed,

but getting this far,

that ain't no fluke.

From those Lochy Pops

to Kingfish Wings,

mate, you've left a hefty mark

on this competition.

You've got to take that passion
that we love you for

and just keep going.

How are you feeling, mate?

Ah, look, I'm pretty devastated,

but this isn't the end for me.

I'm ready to go out those doors
and give the food scene

a real red-hot crack and really
make something of myself.

To still be here
and be, now, seventh,

I'm pretty stoked with myself.

Mate, we've loved having you
in the MasterChef kitchen,

and it's time to say goodbye.

Uh, the MasterChef experience
has been better

than I ever could have dreamed of.

I've loved coming here every day,
but I think a lot is waiting for me

outside the MasterChef kitchen.

I get to hang out with my daughter.

I get to go back to cooking
over the fire.

And you haven't seen
the last of me at all.

(SIGHS)

VOICEOVER: This week
on MasterChef Australia,

the competition intensifies.

MIMI: I am ready to just
put in the hard work

and get to the finish line.

And after all the feels...

NAT: So much emotional charge
that is going through this kitchen.

..and fabulous dishes...

What?

Ha! This is brilliant!

..we'll be left with the top five.

If you keep cooking like this,
you may just end up

lifting that trophy,

and that's the ultimate prize.

Captions by Red Bee Media