NARRATOR: Previously on MasterChef Australia...
In Jamie Oliver's 15-minute meal challenge...
MELISSA: Come on, hustle!
..the bedlam....
My mind's just going, "Bluh-bluh-bluh-bluh-bluh-bluh."
(LAUGHS)
..led to brilliance.
You smashed it out of the park.
Well done. Thank you so much.
JAMIE: You are inspirational for 24-year-olds around the world,
but also you're a threat to this competition.
And the top five...
Let's do this together. Let's see some beautiful cooking.
..were treated to the cook-along of their lives...
This is a dish that changed my life.
Learn to toss, right?
Life is too short to not be a tosser. You need to be a tosser.
(CHEERING AND APPLAUSE)
..with Antonio and Jessica winning the first chance
to cook for immunity.
Tonight, Jamie's parting gifts
come with a double-barreled surprise.
This challenge, it's a doozy.
Who will win the final spot in the very first immunity cook?
(CONTESTANTS CHATTER INDISTINCTLY)
WOMAN: Yeah.
WOMAN: Let's try and get through the day today.
What's gonna happen?
Oh, my gosh!
Day 3. Let's do it.
Let's do it. I'm nervous.
We've just had two absolute massive days with Jamie Oliver.
Yeah, we got this! Here we go.
Yee-hoo!
He is just such a legend
and inspired me to go hard and just smash it.
(CHEERING AND APPLAUSE)
Whoo! Oh, my gosh.
(DRAMATIC MUSIC)
Wow! Ooh, hello!
I'm still on a high. I got to meet one of my idols.
What's under those cloches?
But I'm also very nervous for today
because Jamie has left behind some surprises
and I've got no idea what they're gonna be.
ANDY: Morning, everyone. Welcome back.
CONTESTANTS: Morning!
This is your last chance to win a spot in the Immunity Challenge
alongside Jessica and Antonio.
(CHEERING AND APPLAUSE)
(WOMAN LAUGHS)
There's only one more spot up for grabs.
It all comes down to what you cook today
using what Jamie left behind...
..under those very colourful cloches.
What do you reckon's hiding under there?
Larissa. Pomegranate molasses.
Buh-bow!
Cumin?
Buh-bow! Oh!
(LAUGHTER)
(LAUGHS)
First things first, this isn't a bag of snakes.
It is aprons, so white ones off.
And you're all gonna get one of these.
Come on, thank you very much. Thank you.
There you go, brother. (LAUGHS)
Oh, yellow! My favourite colour!
Actually. (LAUGHS) Yeah.
It's got to be an omen. This is my lucky day.
Well, you're probably wondering why you're in colour groups.
The colour of your apron corresponds with
one of those cloches over there.
And underneath each cloche is one of Jamie's secret flavour bombs.
You must use your assigned flavour bomb in your finished dish.
Sounds simple, right?
Wrong.
Your particular flavour bomb will remain a secret...
CONTESTANTS: Oh!
..until 15 minutes into the cook. No way. No way.
Yes way. OK?
So the first 15 minutes, flying blind.
So you'll need to think on your feet
when you find out what your flavour bomb is.
Oh, wow!
So I have to use a flavour bomb in my dish,
but I'm not going to find out what it is
until 15 minutes into the cook.
That's...that's crazy.
Good news is, guys, you can cook whatever you like.
Your total cook time is 75 minutes.
Only the best dish today...
..will join Jessica and Antonio and tomorrow's Immunity Challenge.
So use Jamie's flavour bombs to make your dishes explode with flavour.
Got it? CONTESTANTS: Yes.
WOMAN: Yep.
Good luck. Your time starts...
..now.
(DRAMATIC MUSIC)
Oh, my gosh.
MAN: Running in now, I know I've got to guess.
Um, what else do I need?
This challenge, it's a doozy.
I feel so lost.
No, I'm going to take some self-raising flour.
There's something under the cloche we're gonna get to see.
It could be sweet, salty, savoury.
But the catch is we've got to wait 15 minutes into the cook
before we can lift the cloche.
It's a risky one because if I go sweet
and it ends up being a savoury flavour bomb under there,
then you're screwed.
Talk about thinking on your feet.
Few things in the oven. I've chucked pumpkin in the oven.
I'm gonna get an anglaise on
just in case I can chuck it in ice cream.
I've got some stuff here for pasta.
A bit of everything.
So the strategy basically is any way
this flavour bomb goes, I've got something covered.
Oh!
You know?
I don't want to stress myself out during that end 60 minutes,
and just go hard in that first 15 and sort of set myself up.
MELISSA: A little bit of an interesting curveball
with this challenge.
ANDY: Yeah!
Let's talk strategy about what you'd be doing or not doing
with that first little chunk of time.
I'd be treating this as a 60-minute, cook with a little bonus 15 minutes
to get started at the beginning.
If you pull something under there that you've already gone super-far
and pushed the boat out... In one direction.
"I'm gonna make the most of this 15 minutes," you do not.
Listen, let's be honest. Jamie's left flavour bombs.
They're not gonna be shy.
It's not like you can just hide it, you know what I mean?
So you've gotta be prepared.
Only the best dish today... Yeah.
..is gonna get access to that Immunity Challenge cook,
so I think it's quite important.
RHIANNON: There's only one spot left for the Immunity Challenge.
I missed out round 1.
I missed out round 2.
But you know what,
I'm gonna give it a red-hot crack to win, without a doubt.
So hopefully today's my day.
Well, I'm just starting with a flatbread,
and because I'm going...
Look, I'm gonna kind of do some sort of spicy rissole.
I'm not gonna lie, I'm not really a dessert person,
so I go straight for savoury.
But I'm gonna hold off with spices until I know this flavour bomb
because that could make a big difference with rissoles.
I'm hoping it's something yellow,
'cause yellow, there's turmeric, maybe.
Honestly, the unknown is probably the scariest thing in this kitchen,
but you can chuck anything in a rissole
and that's what I'm thinking.
This flavour bomb, I can chuck whatever I want in a rissole.
My hubby, if I could cook him rissoles every night,
he would love it.
When Dean goes to work, I pack him a sandwich with rissoles
and I pack him all these little snacks
and all sorts of little treats
and make sure it's nice and yummy for him.
There you go. Thanks, darling.
See ya. Have a good day.
See ya See ya.
my husband and I have been together for 17 years.
We have five children between us and we have three grandsons.
OK. Dinner is served!
I show my family love through food.
I show everyone love through food.
Look at you two big boys.
You want some curry?
MasterChef's definitely inspired my cooking
in the sense that it's made me want to push myself
out of my comfort zone,
make me cook things that I wouldn't normally cook,
because my husband, Dean, loves classic old-style food.
I like a lot of basic stuff, like, yeah, rissoles and good ol' mash.
(LAUGHTER) It's just mainly jaffles.
Anyway, I bought a little bit of Deano to the day.
I just hope and pray that I can incorporate that flavour bomb in.
I'm gonna just start by making a pasta dough,
so I think if I make a ravioli
I could possibly make it sweet or savoury,
depending what's under that.
My strategy for this cook is let's start at doing something
that I know really well, which is pasta.
I have no idea what could be in that flavour bomb,
but I am just gonna wait and see and hope for the best.
I'm really hoping for chilli
because I know that it will work well with a pasta,
and it's quite Mediterranean, which is the way I like to cook.
So I'm hoping for that.
(LAUGHS)
THEO: Arggh!
Get it open, Theo!
Look at that.
There we go.
Today we're playing for a shot at immunity.
And this is when I think I can really do something
that will put me above everyone else.
I think I can do it. It's just bread.
My strategy is start two doughs.
Start one savoury, one sweet, and just, hopefully,
it's got something that I can work with under there.
If my flavour bomb is savoury, I can go down the bread path.
And if it's sweet, I can go down the tart path.
Hopefully, it's not something that's just completely obscure
that I can't work with.
But I think...I think that's a good plan to go on with.
I'm clearly obsessed with bread.
Every dish I've made has had some sort of bread or flour element in it.
I fell in love with making bread
because there's just a constant, constant drive
to just get that perfect crust, that perfect crumb,
that...the smell, everything about it,
it's just...it gives me energy.
I love it.
A few years ago, I decided to just chase a dream
of learning about it.
I just packed up and left for France to learn about bread.
I'm an electrician by trade.
But I'm so passionate about food, whenever I step into the kitchen,
I feel like that's when I'm my best self.
I think MasterChef will give me the voice to share with everyone
what my passion is
and make me stand out to the judges.
Thanks, boys.
So get your butter ready because I'm gonna bread up.
(LAUGHS)
CATH: OK. A few things all together.
In my mind, I'm really confident flavour bomb's gonna be lemon.
So I'm starting to make an anglaise for ice cream.
I've made, you know, two savoury dishes with my first two cooks.
So I just want to explore something different.
Cath. Hi!
You went straight for an ice-cream machine.
You know what? My brain did that, and that's what it's doing.
What's the strategy?
Well, an ice cream.
What if it's fish sauce?
(TENSE MUSIC)
What would you do?
Um...
No, I don't know.
(DRAMATIC MUSIC)
You may lift your cloches now.
Shit.
What is it, what is it?
Lift it, lift it.
Red miso! Red miso!
Come on, come on, come on.
Yes! MAN: Pesto. Pesto.
What a great ingredient.
Harissa.
Alright.
Harissa. OK.
Dijon mustard. Dijon mustard!
Oh, wow. OK.
(TENSE MUSIC)
I don't know what's going on.
I was not expecting Dijon mustard.
I'm just thinking, "Thanks for nothin', Jamie.
"Thanks for nothin'."
Um, what am I gonna do?
Mustard.
My mind is blank.
I don't know what to do with it,
especially when I've already decided to stick with a dessert.
It just adds that pressure on now.
So this is...
..yeah, this is freaking me out.
OK, think, think, think. What can I do?
Oh, Jamie, jeez.
Pfft!
Happy, brah? No.
What did you get? Pesto.
Pesto?
Pesto probably would be at the bottom of the list for me.
Doesn't really scream, you know, Brent's cooking.
Straightaway, I'm gonna get rid of the anglaise.
Obviously, no pesto ice cream today.
Um...what can I get in that?
And I just don't want to go with pasta and pesto.
Um...
(POPS LIPS)
Good.
It's time to just pivot, cook, and see how you go.
I need something that I can cook quickly,
so I thought squid would be great.
But I'm basically back at, you know, ground zero,
and got to come up with a dish.
How you doing, Brent? G'day, g'day.
Hi, mate. Where's the ice-cream machine gone?
Gone. Gone!
I was making anglaise, I was making pasta,
and I'm not using any of them now.
So I'm gonna go with squid,
gonna put it on the hibachi, slice it up,
basil, um, pesto over the top,
maybe a pangritata or something.
Good pivoting.
That's the experience right there. A bit of experience.
I reckon you would have fallen into the trap in your last season
of just going, "Oh, mate..." Pesto ice cream!
This is a really good idea. You just got to do it perfect.
Yeah. Appreciate it, Chef. Thank you.
Good luck, mate.
Squid's something that can, you know, take a bit of flavour.
It's a quick cook, but got to really crank it,
'cause this is the last shot to get into the immunity cook-off.
And, you know, I'm...I'm ready.
Going good? Yeah, good.
How are you going? Good!
I am so happy right now because red miso is gonna work so well
with the pumpkin in a ravioli.
I'm a nutritionist
and I know that fermented foods, which red miso is,
are really good for your gut health.
So it is something that I have in my fridge at home.
I started studying nutrition because I wanted to learn more about food.
My niche is helping people understand the connection
between foods and nutrients
and neurotransmitters and hormones,
and all of these things within our body
and how what we consume every day
plays such a big role in all of those factors.
But everyone's like, "You're a nutritionist.
"Does that mean you don't eat pizza and carbs?"
And I'm like, "That's, like, part of who I am."
Yeah! Ooh, here it is.
Lasagne.
(ALL TALK AT ONCE)
I come from a big Italian family,
so pasta is in my veins.
(LAUGHS)
I can't not eat those things.
WOMAN: Do you want lasagne? Do you want lasagne?
CHILD: I want hot chips.
(LAUGHTER)
More yummier.
Oh, OK, sorry! (LAUGHS)
Salute. Salute.
The pasta dough is ready.
I've got my pumpkin in the oven and I'm now thinking about
getting my next element ready,
which is gonna be my burnt butter.
I don't need to change anything in my dish.
So if you're listening, Jamie, I'm very thankful.
Thank you so much. You're the best. Love you.
(LAUGHS)
How you going, mate? Declan.
Gents, how are we?
There's no fish here! (LAUGHS) I know!
I'm throwing a curveball at you guys.
What have we got?
As much as I'd love to do with fishy seafood dish,
I'm doing a ratatouille
and I couldn't be more stoked with pulling out the pesto.
After all Declan's the name...
Pesto is the game, yeah! (MEN LAUGH)
MELISSA: Hey, Adi. Hi. How you going? How are you?
How are you finding this challenge? Good.
I got Dijon mustard. Yes, you certainly did.
And I've made filo pastry.
I'm going to use the Dijon mustard both in the filo pastry
and in the sauce.
Larissa! Hello.
You got basil pesto.
Totally fine. Pesto's super-versatile.
So I am gonna make some yoghurt flatbreads.
I'm gonna do a little lamb situation
with some cherry tomatoes, little bit of salad
and...pesto.
RUE: Theo, what is it? Miso.
As I look around at the other flavour bombs,
I'm pretty happy with mine.
I'm gonna do miso-glazed chicken on the hibachi
and I'll do a pita and I'll...
Some sort of sauce with it as well. JOCK: OK, sounds good.
Ya-hoo!
Bread can do anything.
It can be the carrier of so many things,
but it can also be the hero of a dish.
It's just the best thing ever. It warms my heart.
So I really want to impress.
(SMACKS LIPS) Beautiful.
Well, I think we'll have to contact Jamie after this
and say, "There's mixed emotions
"about the flavour bombs you left everyone today."
There's some good stuff and then... 100%.
.."Ooh, I don't know what to do here."
Props to Brent. He had an ice-cream machine, pasta.
MELISSA: Wow!
He had cubes of pumpkin roasting in the oven,
and he basically said, "I've got pesto."
And he's just, like, whole new idea. Yeah, love that.
I think that's the experience of last time, eh?
That was definitely, you know, a strategy we talked about,
that some people might discard everything
and start again.
What's going on in the back?
You know how we love rissoles. Yeah.
Rhiannon's doing rissoles.
Hang on a second.
Just, in Australia, is a rissole...
Does it...do you need to crumb it in order for it to be a rissole?
No, it just needs to be a meatball that's a bit smooshed.
OK. Literally.
Like a hockey puck of meatball mix.
But that's a meatball, not a rissole.
But you, no, you cook... But a meatball...
No, let's agree to disagree. OK.
See you round like a rissole. Good luck. Yeah.
It's a meatball.
Dijon. I love Dijon.
I cook with it all the time,
so I'm super-stoked to get that.
Like, seriously, like, what a game changer.
Oh, my God,
I couldn't have asked for a better flavour bomb
for rissoles.
Hello, Rhiannon. Hey, Mel.
What are you doing to make me enthusiastic
about Dijon mustard today?
I'm doing a dressing with it, so I'm doing, like, spiced rissoles.
Yum! With a flatbread.
Roasted capsicum, but just incorporate Dijon in the dressing
and make it a nice tart, zingy, herby...
Are we having, like, a little bit of a sandwich situation?
Yeah, yeah, like, get the meatball...
Rissole, bread, dressing.
Shove it in your gob. Shove it in your gob.
I love shove-in-your-gob, you know, bao buns,
it's just how I am.
Shove it in your gob and enjoy it.
Ooh! Ooh, that's hot.
Not a big fan of harissa.
Not a big fan of chilli or heat.
I would honestly say I've never cooked
with harissa in my life.
So, yeah, this is...disaster.
How you going, Phil?
G'day, Phil. Jock, Andy, how are we?
Are you not happy about the harissa?
Not the biggest fan, no.
Really? I'm not a spicy chilli.
No, I'm, like, lemon and herb is my base level.
What's the dish?
It's gonna be sirloin steak
on a bed of mashed potato with a beef and harissa sauce.
What are you...are you just gonna do, like, a medium-rare steak
and it's cut...
Slice it, yeah.
Jus and then a mashed potato. Yeah, on the base.
And then try and work the harissa into another element from there.
Keeping it simple. You have to do everything perfect.
Mate, this has to be the best steak, puree, sauce
we've ever seen.
Ever seen. Ever seen.
Was already struggling with the fact I've had the harissa.
Now Jock has kind of put a little bit of doubt
in my mind if I can even deliver this dish,
which is something that's got me worried and hit the self-confidence.
But I really need to get this one right.
Otherwise, I definitely won't be winning a chance
to cook in that all-important Immunity Challenge.
CATH: Can't believe my flavour bomb is Dijon mustard.
I don't know what to do with it.
I saw Cath...
Everyone else ran to the pantry,
and she ran and got an ice-cream machine.
This is so, like, it's...
Un-Cath. Yeah, so un-Cath. Yeah, exactly.
I was saying to my daughter that every day that I'm gonna cook,
I'm actually going to give myself a hug and just have a good time.
Just relax. (MUTTERS INDISTINCTLY)
Because this is such an amazing experience
and an amazing opportunity.
Just have fun.
No matter what happens, just making this decision
and going on this journey,
I don't think my life's ever going to be the same.
So I am just going to have the best fun of my life.
ANTONIO: Go, guys. Go!
What are you thinking?
Thyme ice cream.
OK.
I'm committed to ice cream.
I'm not changing.
And then just got a caramel starting.
OK.
Mustard caramel. Like it.
I have never had Dijon mustard in a dessert,
but I have a real savoury palate,
so I'm just gonna run with that.
So I've got thyme ice cream with a honey mustard caramel,
and then I'll do a crumb, some sort of crumb.
I love a bit of crunch, so I'm gonna go for a savoury crumb.
Oh! It's scary.
Very scary.
Anyway, I'm just gonna go with it.
Ralph. Yeah, Ralph.
How are we?
What's going on, mate? What's that?
Some harissa, some mushroom, spaghetti.
You got a little bit... little bit of flour.
Oh, goodness gracious. Alright, thank you.
ANTONIO: Robbie, are we liking miso?
Yeah? Yeah.
You look confident.
You know what?
Oh, I wish I got miso.
(LAUGHS)
OK, Dijon mustard, that's a... that's a banger. (LAUGHS)
(DRAMATIC MUSIC)
Jamie's thrown the curveballs, but we want delicious dishes
in 20 minutes.
Oh, my God!
So, I'm just trimming it up.
Just get this sort of thicker stuff off
and then, yeah, it's gonna go on the hibachi.
I want to show the judges that I can,
you know, think on my feet,
which is something I, you know, was really bad at in my last season,
be able to just go, "No, not doing that, no, not doing that,"
and pivoting a different way completely.
Finishing off this sauce.
Thinking about, like, a quick pangritata for a bit of texture.
And then the squid's gonna go on the hibachi very soon.
This dish, it's all about the squid.
It's a very simple dish.
There's not many elements.
Pesto, tomato sauce, squid and pangritata.
So I'm relying on all the elements being perfect,
and, you know, it all humming together.
Flavour bomb. Good old humble pesto.
(TENSE MUSIC)
I think this could be a winning dish for sure, yeah.
I want to play for immunity. That's the main focus today.
With only one person winning this challenge, it's a bit daunting,
because you need to be the top dish,
and there's a lot of good cooks out there.
I would love a top dish.
I've had a couple of OK cooks,
and now this one needs to go higher.
Hey, mate. Hey, buddy.
Where have you ended up?
I have ended up with a flatbread, miso-glazed chicken, broccolini.
Solid. Solid, mate. Yeah, hopefully. Hopefully.
Flatbread. That's your schtick. Yeah, it's my schtick.
Loving the sound of this, man. Thanks, mate, appreciate it.
The red miso already has tones of smokiness,
but I'm gonna cook it over the hibachi with the bread
to impart more of that real smoky flavour,
but then calm it down a bit
with some pickles.
ANTONIO: Yum. So good.
Come on!
ANDY: 15 minutes to go! JOCK: Come on!
Let's go, guys! MELISSA: Come on!
(BLENDER WHIRRS)
MALISSA: I really want to do well today
not just for myself,
not just to prove myself to the judges.
But also because this was a challenge
set by Jamie Oliver who is an idol.
So I want to stand out today and I want that win.
I want this to be a flavour bomb.
I want the red miso to really come through in the pumpkin.
And I want it to just feel nourishing
and I want you to get all those spices as well.
JESSICA: Mal, beautiful... you Italian.
MALISSA: It's what I'm used to!
(LAUGHS)
PHIL: Harissa is definitely not my jam.
I am making steak and potatoes with a harissa sauce.
I would love the chance to cook in the Immunity Challenge,
but, yeah, that harissa just, like, really stumped me.
I'm not really feeling much more comfortable with the flavour bomb.
I put a harissa glaze onto the steak
just to add a bit more of that harissa flavour.
I did add the harissa glaze to the steak,
which I don't normally do.
But as soon as I flipped it,
I could see that the crust on the steak
is blackened and charred.
This is really concerning,
knowing that the steak has been overcooked,
especially with this being such a simple dish
of meat and potatoes with a sauce.
The cook on the steak has to be perfect.
I'm feeling pretty gutted,
but I'm not gonna give up.
I'm just gonna grab another cut and cook the steak again...
..without the harissa glaze and just do it how I've always done it -
fresh pan, get the heat on.
Yeah, it's never ideal to have to start an element again,
but if the cook on the steak isn't right,
it doesn't really matter what the rest of the dish tastes like.
Let's hope that we can get this second steak cooked perfectly.
I'll check one of my meatballs.
Yep, they're cooked. Yeah!
I'm really happy with the rissoles.
Now I have to make a nice, punchy Dijon dressing
just to go across the flatbread.
It's literally just lemon juice, Dijon, salt, oil,
but I just wanted, like, loads of Dijon.
I want you to be able to taste the Dijon
and I want it to be creamy.
I know it's a dish that Deano loves,
but I'm starting to worry because the dish is quite simple.
Isn't it crazy? You think you're going OK.
And then it's like, "Wait!"
I don't know.
(INHALES AND EXHALES HEAVILY)
I don't think this has got enough.
So I'm freaking out.
You have five minutes to go!
Whoa! Come on!
LARISSA: I've got so much to do.
Five max...
You need a hand with anything, bro?
Need me to grab anything? I'm pretty good, man.
I'm now onto finishing my squid on the hibachi.
I'm in a mad rush.
Five minutes left.
Um, all the elements are done.
I've just got to put it all together on the plate.
I think the flavours will work pretty well together.
Got to present it properly, yeah.
I just want to make it look yummy,
make it look like it's not thrown on the plate.
JESSICA: Have you put salt in it? No, I haven't salted it yet.
Put some salt in. Salt and pepper at the end.
I'm very happy with my flavour bomb.
My pumpkin and red miso tastes really yummy.
So, yeah, things are looking good.
Get it on the plate! 60 seconds to go!
JOCK: Come on! MELISSA: Whoo!
Ooh, 60?
Oh, man.
I'm actually looking at my dish,
thinking it looks fantastic.
But how is it gonna taste to the judges?
It's so unusual and just goes against everything in your brain,
to make a dessert with Dijon mustard.
PHIL: We were getting down to the last seconds.
JOCK: 10!
JUDGES: 9, 8...
Cut the steak, put it on the plate.
..7, 6...
Had a quick look and then it just hits me.
..5, 4...
I have cut and plated the wrong steak.
..3, 2, 1!
JOCK: That's it!
(APPLAUSE)
CATH: Oh, how'd you go?
MALISSA: Whoo! Go! Good job!
Good job! THEO: Well done, bro.
Good job, brother.
PHIL: The steak that I had cooked second
is the one that is sitting on the side of the bench
and the one that I had overcooked and char-burned the top of
is now on the plate that I've gotta serve to the judges
I'm just absolutely gutted.
The first dish we'd like to taste belongs to Malissa.
(APPLAUSE)
Coming! It's a long walk.
You never really know what the judges are gonna think.
So, yeah, I'm a little bit on edge.
That's pretty.
Melissa, what did you cook us?
I made you pumpkin and red miso ravioli...
..with a burnt butter sauce.
Red miso was your, uh... Red miso was my flavour bomb.
Do you like red miso? I do, actually.
I've got it in my fridge at home. I've cooked with it a few times.
So I felt like I could incorporate that into a pasta dish really well.
I thought I was absolutely gonna hate this.
You've nailed it!
Ohh! Yay!
Honestly, you've nailed it.
And it's the most perfect touch with the miso
that we could've asked for.
Really delicious. The brown butter, phwoar, man!
That's a modern Italian dish in the best possible way.
Really, really loved it.
Two things.
One - I now believe you when you say you have red miso in your fridge
because clearly you know how to use it.
And the second thing - Jamie Oliver would be absolutely stoked
at what you did with his flavour bomb
because that is a perfect dish.
Well do. Thank you so much!
Nice one, Malissa. Thank you! (LAUGHS)
I'm blown away.
When they said that Jamie would be proud,
I was like, "I've done my job in this kitchen."
(LAUGHS) "I've made Jamie Oliver proud."
Ooh!
I'm so happy! Hah!
Next up, Theo.
(APPLAUSE)
MELISSA: Hello. THEO: Hello.
What's the dish, mate?
Red miso and honey-glazed chicken
with pita and pickled cucumber.
We all love bread with any kind of meal,
so should we put it on?
Yeah. Look at that.
That's stupid.
(LAUGHS) I know, I know.
The chicken was succulent, smoky, perfectly seasoned.
By using miso as the seasoning and the marinade,
it's added this savoury depth that brought the chicken to life.
Really, really good work there.
It goes without saying the bread is amazing.
Mate, you're the... You're the bread guy.
You're the bread guy, man. You're the bread king.
Thanks, guys. I appreciate that.
That's your best one, by the way.
It's a little...a little secret weapon there, mate, I've gotta say.
Well done.
Thank you. Appreciate it. Thanks.
They loved my bread.
And who couldn't love the bread? It's the best.
Next up, it's Phil!
PHIL: Taking the dish up to the judges...
..I just want to get this done and out of the way
because this is not gonna be a positive one.
Phil, what's the dish, please?
Steak and mashed potatoes with a harissa sauce.
Let's talk about the harissa,
because you did not like that, did you?
No, my mouth is still burning.
Probably wasn't my finest day in the kitchen.
OK.
How'd you want the feedback, mate?
Light and fluffy or clear and severe?
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How'd you want the feedback, mate?
Light and fluffy or clear and severe?
Just give it to me, Jock. I know it's coming.
With the steak, it's kind of on the medium-well side of medium.
Um...
And I actually reckon you got good flavour
from the harissa into your sauce.
I quite like it. Um...
But as a dish, you are gonna have to take the bull by the horns
and move away from safety, meat and potatoes and vegetables...
..and start cooking
because you're not gonna be around for long if you don't.
OK. ANDY: Good luck, Phil.
I appreciate it, guys. Thank you, thank you.
I am just absolutely gutted,
but I'm gonna take this as an opportunity
to make today's cook that kind of
'phoenix rising from the ashes' cook and move forward.
Rhiannon, let's eat your rissoles.
Oh, righto!
(APPLAUSE)
Yeah, it's rissoles.
Good for Deano up in Townsville.
But is it gonna be good enough for the judges?
There you go.
(WHISPERS) It's a meatball.
ANDY: What's the dish?
A spicy rissole/meatball... (LAUGHS)
..with flatbread.
Don't give... No!
(LAUGHS) OK, sorry.
That's a rissole. Yeah!
(MELISSA LAUGHS)
(LAUGHS)
Rhiannon, I really love it.
Oh!
I think you've done a great job.
I mean, I like a rissole at the best of times.
The flatbread is really good. It's got a nice chew to it.
The Dijon mustard in the dressing's perfect.
Really nice touch.
As a concept, loved it.
I thought it was really fun
seeing another part of your family lifestyle going on here.
Delicious.
And you used the challenge ingredient to good effect.
The flavours are so generous. Thank you. Perfect.
This is good.
Very, very good. Yes!
Thank you.
Whoo-hoo! Happy with that.
Next up, it's Declan.
Ooh!
I've made you guys ratatouille with pesto.
The flavours are great.
You've used Jamie's flavour bomb perfectly
and I love that.
Adi!
ADI: I made filo pastry cigars
with a honey Dijon mayonnaise.
ANDY: The filo is great
and the Dijon sauce was light and fresh and zingy.
Really good idea here.
MELISSA: Robbie.
Your flavour bomb was...? ROBBIE: Miso.
Snapper with miso and mushroom cream sauce.
It has a variety of flavours, colours and textures going on
and those things, we do look for.
Really great work.
ANDY: Next up, Ralph.
So my flavour bomb was harissa,
so I made a fettuccine pasta with harissa sauce.
JOCK: It actually has this comforting...
As if it's a long, slow-braised ragu.
I'm kind of digging it.
Thank you very much, guys. Appreciate it.
Ooh!
Next up, it's Brent.
Walking the plate up to the judges,
it's always nerve-racking.
But I think I've done enough, I've put so much flavour into it
so, you know, hopefully they love it.
Your curveball was pesto. What's the dish?
Grilled squid on a tomato sauce
and then pangrattato.
You were going hard at the beginning. Yeah.
Ready to go any way, right? Everywhere, yeah.
So you had pasta dough...
I had pasta dough. I had an anglaise ready to go.
For ice cream? I like that strategy, though.
You ended up going with squid.
Yeah. Got it.
I wanted this to be perfect,
but the squid, it's a bit under.
Oh. Yeah.
Just... Damn! Damn.
Really good work apart from the squid.
The rest of the dish is, like, teeming with positives.
So tasty. Great seasoning. Great balance.
So, mate, right direction. Yeah, sweet.
Bit of a hiccup. Yeah.
Don't worry about it. Well done. Awesome. Thanks, guys.
Nice one, mate.
Besides the cook on the squid,
it was overall a really good cook for me,
being able to find a direction
once I found out what the flavour bomb was.
So that's a tick in itself.
The next dish we would like to taste belongs to Cath.
(APPLAUSE)
CATH: So I'm the last one to be tasted.
I wonder what they're going to think of my dessert
with this ridiculous flavour bomb, Dijon mustard.
So I could just feel my heart beating really fast.
What's the dish?
CATH: A thyme ice cream
with a savoury crumb
and a honey mustard caramel.
Like Phil, I'm gonna give you the option -
do you want...do you want the light and fluffy feedback
or do you want the clear and severe feedback?
Oh, clear and severe.
Oh, what?! Knew it was coming!
Oh, come on, now!
(CHEERING AND APPLAUSE) Oh, really?
Oh, man. Stop it! What?
That is a dessert that you could have
in a top restaurant around Australia today.
Oh, wow.
The balance and level of flavour in there was genius.
You get the Dijon mustard.
It's like a...it's like a little French hint.
And then the thyme sweeps in
and then the dairy and the fat of the ice cream,
the richness, the texture that's in the ice cream
then just washes over your tongue.
It's beautiful. Wow.
Wow. Wow!
Congratulations. Well done. That's a belter.
Oh, wow!
Jamie Oliver would be so proud of you.
I'm sad that he's not here to try this...
Wow!
..because I think when he came up with the idea for this challenge,
that's what he was hoping for and you've given it to us.
Yes! Oh, thanks, Andy.
Like, yes! Honestly. Yes!
This is what this place is for. Wow.
Pushing you so far away from your comfort zone
and finding a new thing, a new level of success.
Keep going! That was epic! Yeah!
Whoo!
(LAUGHTER AND APPLAUSE)
Oh, yes!
I am dumbfounded. I am absolutely flabbergasted.
Oh, man!
Thanks, Phil.
Wow.
MELISSA: Well, I wouldn't be surprised if Jamie received
a few strongly worded letters from you all...
..because he certainly kept you on your toes today.
But there's only one spot left in tomorrow's Immunity Challenge,
so let's find out who secured it.
There was some promising dishes out there today.
But...
..it came down to two dishes.
First Malissa.
(CHEERING AND APPLAUSE)
You served us the perfect bowl
of pumpkin and red miso ravioli.
The next was cooked by Cath.
(CHEERING AND APPLAUSE) Oh, thank you! Thank you.
Thanks. Oh, wow.
What can we say?
How about wow?
(LAUGHTER)
Both your dishes,
they were incredibly good.
So good, in fact,
that we really struggled to make a decision, didn't we?
Yeah. Yep.
So this is MasterChef: Secrets & Surprises.
So we're putting you both through!
(CHEERING AND APPLAUSE)
(BOTH EXCLAIM)
Thank you!
Oh, wow! Wow! That's crazy!
You're joining Antonio and Jessica tomorrow
in the very first Immunity Challenge of this season.
ANDY: Yeah!
(CHEERING, APPLAUSE)
Not exaggerating when I say immunity this year
is more powerful than ever before.
You're in for one hell of a challenge.
So rest up, put your feet up. We'll see here tomorrow.
(ALL CHEER)
Wow. That's special, isn't it? Oh, I know!
That's awesome. RHIANNON: Oh, far out.
That is so cool. So good.
Wow!
NARRATOR: Tomorrow night on MasterChef Australia...
Shannon Bennett!
..Shannon is back...
Oh, it's Shannon!
..and he brings his fridge.
(ALL EXCLAIM)
CATH: Shannon Bennett is not the average person,
so this is not the average person's fridge,
but I want immunity from Sunday.
WOMAN: Oh, no, the bag's on fire. MAN: You're on fire, Cath.
Plus, for an extra level of immunity...
The only thing that stands between you
and that immunity pin
is whoever walks through those doors.
..they'll need to beat the chef.
He is an absolute beast.