1 00:00:01,040 --> 00:00:07,840 NARRATOR: Previously on MasterChef Australia, 2 00:00:07,840 --> 00:00:11,040 was a trip down memory lane. 3 00:00:11,040 --> 00:00:16,320 MELISSA: Under these cloches are our favourite childhood ingredients. 4 00:00:16,320 --> 00:00:19,720 Round 1 got the creative juices flowing. 5 00:00:19,720 --> 00:00:21,240 ANDY: Come on, guys! 6 00:00:21,240 --> 00:00:23,680 Roast pumpkin coated in a Vegemite crumb. 7 00:00:23,680 --> 00:00:25,640 That's just so intense! 8 00:00:25,640 --> 00:00:28,640 JOCK: Ooh, risotto. Hello! 9 00:00:29,640 --> 00:00:32,160 Your meat and one Veg...emite dish, 10 00:00:32,160 --> 00:00:34,040 that is delicious. 11 00:00:34,040 --> 00:00:36,480 JOCK: The sponge was beautiful. 12 00:00:36,480 --> 00:00:37,800 I loved it. 13 00:00:37,800 --> 00:00:39,360 MELISSA: Nice work on the chicken. 14 00:00:39,360 --> 00:00:42,040 Beautifully cooked, really succulent and tender. 15 00:00:43,440 --> 00:00:46,160 NARRATOR: Then the bottom three 16 00:00:46,160 --> 00:00:49,760 gave us a glimpse into their own past. 17 00:00:51,600 --> 00:00:55,520 I really feel like this plate of food does show us who Robbie is. 18 00:00:55,520 --> 00:00:59,160 But in the end, Andrea said arrivederci 19 00:00:59,160 --> 00:01:01,560 to the MasterChef kitchen. 20 00:01:01,560 --> 00:01:03,400 JOCK: Andrea, everybody! (CHEERING AND APPLAUSE) 21 00:01:03,400 --> 00:01:05,400 ANDREA: This experience 22 00:01:05,400 --> 00:01:07,440 makes me so much stronger that it's unbelievable. 23 00:01:08,880 --> 00:01:14,160 Tonight, it's the first mystery box of the season... 24 00:01:14,160 --> 00:01:16,680 WOMAN: We're all just freaking out! 25 00:01:16,680 --> 00:01:21,280 ..from one of our very own homegrown heroes. 26 00:01:25,280 --> 00:01:27,240 (BRIGHT MUSIC) 27 00:01:27,240 --> 00:01:29,240 (CONTESTANTS CHATTER) 28 00:01:29,240 --> 00:01:32,560 Alright, Robbie, it's a good day. I reckon it's gonna be a fun day. 29 00:01:32,560 --> 00:01:34,720 It's a good day, it's a fun day. 30 00:01:34,720 --> 00:01:37,200 (DRAMATIC MUSIC) 31 00:01:42,120 --> 00:01:44,320 Let's have fun. Let's have fun. 32 00:01:44,320 --> 00:01:46,680 Yay! (CHEERING AND APPLAUSE) 33 00:01:46,680 --> 00:01:49,120 JOCK: Morning. Morning! 34 00:01:49,120 --> 00:01:51,760 (CHEERING AND APPLAUSE) 35 00:01:53,240 --> 00:01:55,040 Hello, mystery box. 36 00:01:55,040 --> 00:01:57,240 Mystery box! 37 00:01:57,240 --> 00:01:58,480 Oh! 38 00:01:58,480 --> 00:02:02,560 I have always loved watching the Mystery Box challenges from home 39 00:02:02,560 --> 00:02:04,200 when I'm sitting on the couch... 40 00:02:04,200 --> 00:02:06,680 Hello! CONTESTANTS: Hello! 41 00:02:06,680 --> 00:02:08,720 ..watching how these awesome home cooks 42 00:02:08,720 --> 00:02:11,160 put together some of these amazing dishes. 43 00:02:11,160 --> 00:02:12,680 Ooh! 44 00:02:12,680 --> 00:02:15,680 I cannot wait to see what flavours and ingredients 45 00:02:15,680 --> 00:02:17,720 are gonna be under this box today. 46 00:02:20,080 --> 00:02:23,720 Welcome to a brand-new week in the MasterChef kitchen. 47 00:02:23,720 --> 00:02:27,120 As you can see, a couple more contestants are missing today. 48 00:02:27,120 --> 00:02:28,640 COVID strikes again. 49 00:02:28,640 --> 00:02:32,840 But in lighter news, you guys have survived your first elimination! 50 00:02:32,840 --> 00:02:35,240 (CHEERING AND APPLAUSE) 51 00:02:37,400 --> 00:02:42,520 And right in front of you is your very first mystery box. 52 00:02:43,640 --> 00:02:47,320 To add to the excitement, every day this week 53 00:02:47,320 --> 00:02:51,640 we are bringing back our most successful past contestants 54 00:02:51,640 --> 00:02:54,080 to impart a little bit of their wisdom. 55 00:02:54,080 --> 00:02:55,960 Far out. 56 00:02:55,960 --> 00:02:57,440 That's right. 57 00:02:57,440 --> 00:03:01,640 They're going to share their MasterChef secret to success. 58 00:03:01,640 --> 00:03:04,320 (LAUGHS) Oh! 59 00:03:04,320 --> 00:03:06,440 And what better way to kick off the week 60 00:03:06,440 --> 00:03:08,640 than with a very special guest 61 00:03:08,640 --> 00:03:11,960 to set this mystery box right in front of you. 62 00:03:11,960 --> 00:03:13,920 She has been a part of this competition 63 00:03:13,920 --> 00:03:16,640 since its very first season, 64 00:03:16,640 --> 00:03:19,480 and she's back to show you how it's done. 65 00:03:19,480 --> 00:03:21,040 No way. 66 00:03:21,040 --> 00:03:25,440 Please welcome the one and only... 67 00:03:25,440 --> 00:03:27,760 ..Poh Ling Yeow! 68 00:03:27,760 --> 00:03:30,000 (CHEERING AND APPLAUSE) Hi! (LAUGHS) 69 00:03:32,960 --> 00:03:34,600 Hello! 70 00:03:39,080 --> 00:03:40,360 Poh's wonderful. 71 00:03:40,360 --> 00:03:42,840 I have watched a lot of her shows. 72 00:03:42,840 --> 00:03:44,560 I've read her cookbooks. 73 00:03:44,560 --> 00:03:46,720 Hello, hello, hello! 74 00:03:46,720 --> 00:03:49,600 I also know she is the pastry queen. 75 00:03:49,600 --> 00:03:51,600 Hello! JOCK: You look amazing. 76 00:03:51,600 --> 00:03:54,080 I just need to learn how to cook like Poh. (LAUGHS) 77 00:03:54,080 --> 00:03:56,200 MELISSA: So nice to have you here. You know what? 78 00:03:56,200 --> 00:03:58,280 Whenever I'm in here, it's so electric. 79 00:03:58,280 --> 00:03:59,640 JOCK: It's not a bad thing. 80 00:03:59,640 --> 00:04:01,720 Like, I can just cut it with a knife, yeah. 81 00:04:01,720 --> 00:04:03,160 (LAUGHTER) 82 00:04:03,160 --> 00:04:07,840 Poh, this season is called Secrets & Surprises. 83 00:04:07,840 --> 00:04:09,960 This week... Yes. 84 00:04:09,960 --> 00:04:12,400 ..is called the Secrets to Success. 85 00:04:12,400 --> 00:04:16,280 So give us a couple of secrets to your success, 86 00:04:16,280 --> 00:04:18,760 because it all started here. 87 00:04:20,240 --> 00:04:24,720 I think the thing that is most important is to really soak up, 88 00:04:24,720 --> 00:04:27,360 like, every minute you have in this kitchen. 89 00:04:27,360 --> 00:04:29,400 OK. 90 00:04:29,400 --> 00:04:31,800 You will never have an opportunity 91 00:04:31,800 --> 00:04:34,880 to be away from all the distractions of life 92 00:04:34,880 --> 00:04:38,800 and be able to entirely focus on food like you are right now. 93 00:04:38,800 --> 00:04:42,640 I think if you tap into something that is totally authentic... 94 00:04:42,640 --> 00:04:44,360 Yeah. ..it's there forever, you know? 95 00:04:44,360 --> 00:04:45,400 Yeah. 96 00:04:45,400 --> 00:04:47,760 It's not external, it's internal. 97 00:04:48,760 --> 00:04:50,560 And if something doesn't go right, 98 00:04:50,560 --> 00:04:52,440 you have to be ready to just shift gear, 99 00:04:52,440 --> 00:04:54,440 and I think that's one of the secrets for sure. 100 00:04:56,360 --> 00:04:57,760 You've stayed true to yourself. 101 00:04:57,760 --> 00:05:00,680 Like, the Poh that we've seen in season 1 102 00:05:00,680 --> 00:05:03,080 is still the Poh that's standing in front of us today. 103 00:05:03,080 --> 00:05:05,200 Still looking in the oven. (LAUGHTER) 104 00:05:05,200 --> 00:05:08,000 You know what, to this very day... (LAUGHS) 105 00:05:08,000 --> 00:05:11,040 ..if anyone's got something in the oven right up until the last second, 106 00:05:11,040 --> 00:05:12,840 it's called 'doing a Poh'. 107 00:05:12,840 --> 00:05:15,880 A Poh... The Poh-sition. (LAUGHTER) 108 00:05:15,880 --> 00:05:17,640 Poh really inspires me. 109 00:05:17,640 --> 00:05:19,760 She is such a talented woman. 110 00:05:19,760 --> 00:05:24,640 She has done so much with her career post being on MasterChef Australia. 111 00:05:24,640 --> 00:05:27,560 So I really admire everything she's about. 112 00:05:27,560 --> 00:05:29,680 Alright, everybody, 113 00:05:29,680 --> 00:05:32,160 Poh has set today's mystery box. 114 00:05:34,880 --> 00:05:36,800 There's a thread through my cooking, 115 00:05:36,800 --> 00:05:39,000 and the thing that floats my boat the most 116 00:05:39,000 --> 00:05:42,560 is food or dishes that basically speak 117 00:05:42,560 --> 00:05:45,320 of the industriousness of old matriarchs, 118 00:05:45,320 --> 00:05:48,880 food that you can make out of not much. 119 00:05:49,880 --> 00:05:51,360 So that's what today's challenge is about. 120 00:05:53,960 --> 00:05:55,920 My mind is going crazy. 121 00:05:55,920 --> 00:05:59,080 Contestants, lift your lids now. 122 00:06:01,880 --> 00:06:04,760 (CONTESTANTS EXCLAIM) 123 00:06:04,760 --> 00:06:08,600 Oh, gosh. (LAUGHS) 124 00:06:08,600 --> 00:06:10,240 WOMAN: Whoa. 125 00:06:10,240 --> 00:06:15,240 Lifting the box, it's just staples. (LAUGHS) 126 00:06:17,120 --> 00:06:19,840 Whilst this underbench staple is all, you know, beautiful... 127 00:06:19,840 --> 00:06:22,160 (LAUGHS) ..what am I gonna do with it? 128 00:06:22,160 --> 00:06:24,160 Poh, what are we looking at? 129 00:06:24,160 --> 00:06:27,280 You're looking at pantry staples. (LAUGHTER) 130 00:06:27,280 --> 00:06:28,680 (LAUGHS) 131 00:06:28,680 --> 00:06:31,000 Oh. Oh, my goodness. 132 00:06:32,000 --> 00:06:35,200 That's right, it's the underbench staples, guys. 133 00:06:35,200 --> 00:06:38,400 Poh, would you like to show these guys 134 00:06:38,400 --> 00:06:42,440 what you did with that underbench plus one lemon? 135 00:06:42,440 --> 00:06:43,720 Mm-hm. 136 00:06:43,720 --> 00:06:46,600 (SUSPENSEFUL MUSIC) 137 00:06:49,520 --> 00:06:52,000 ANDY: Ooh, yeah, I remember that one. 138 00:06:52,000 --> 00:06:53,240 Ooh. 139 00:06:53,240 --> 00:06:57,600 This is my lemon meringue cloud cake. 140 00:07:00,960 --> 00:07:02,560 That's crazy. 141 00:07:03,640 --> 00:07:07,760 So we now know what Poh's capable of with just one ingredient 142 00:07:07,760 --> 00:07:09,320 plus the underbench staples, 143 00:07:09,320 --> 00:07:11,440 but you guys are very, very lucky today 144 00:07:11,440 --> 00:07:14,080 because you get double that. 145 00:07:14,080 --> 00:07:18,360 You get to choose two ingredients. 146 00:07:18,360 --> 00:07:20,360 Love that! 147 00:07:20,360 --> 00:07:22,320 ..from our delicious pantry! 148 00:07:22,320 --> 00:07:23,800 No way! Awesome! 149 00:07:23,800 --> 00:07:29,640 And we're also gonna give you 75 minutes today. 150 00:07:29,640 --> 00:07:31,680 We're just looking for the best dish. 151 00:07:31,680 --> 00:07:33,000 And whoever cooks that, 152 00:07:33,000 --> 00:07:36,160 they'll go straight into this week's Immunity Challenge. 153 00:07:36,160 --> 00:07:41,560 So there's no bad news, but we want to see some delicious dishes. 154 00:07:41,560 --> 00:07:44,040 That means reaching for the stars. 155 00:07:44,040 --> 00:07:46,960 Alright, guys, you have 75 minutes. 156 00:07:46,960 --> 00:07:48,720 And your time... 157 00:07:48,720 --> 00:07:50,800 ..starts...now. 158 00:07:50,800 --> 00:07:52,080 Go! 159 00:07:52,080 --> 00:07:54,840 (NERVOUS LAUGHTER AND EXCLAMATIONS) 160 00:07:57,280 --> 00:07:58,920 WOMAN: Go, go, go! 161 00:07:58,920 --> 00:08:01,600 I'm still kind of formulating what I'm gonna do. 162 00:08:01,600 --> 00:08:04,560 I mean, Poh made that cake with just one lemon. 163 00:08:04,560 --> 00:08:05,800 Hm. 164 00:08:05,800 --> 00:08:08,520 I'm loving being inspired by her, 165 00:08:08,520 --> 00:08:12,960 but I realise these two ingredients are just so important to get right. 166 00:08:12,960 --> 00:08:15,640 Is there cinnamon myrt... Uh, cinnamon myrtle? 167 00:08:15,640 --> 00:08:17,280 I see the cinnamon myrtle on the shelf 168 00:08:17,280 --> 00:08:18,760 and I think that would be perfect. 169 00:08:18,760 --> 00:08:23,160 I'm gonna...gonna be self-sufficient and get it myself. 170 00:08:23,160 --> 00:08:24,720 It would be that cinnamon flavour, 171 00:08:24,720 --> 00:08:26,360 but also a little bit earthy and beautiful. 172 00:08:26,360 --> 00:08:28,640 But I'm not quite sure what's gonna work with it, 173 00:08:28,640 --> 00:08:30,440 so I'm going through my options. 174 00:08:31,480 --> 00:08:33,560 Ooh! 175 00:08:33,560 --> 00:08:35,920 Well, first-ever mystery box for the season, 176 00:08:35,920 --> 00:08:38,520 and, Poh, I reckon you set them a hard one. 177 00:08:38,520 --> 00:08:40,920 Yeah, I know, but I think it's a good tone to set. 178 00:08:42,120 --> 00:08:45,360 Because I feel like, over the years, 179 00:08:45,360 --> 00:08:48,960 everyone's run away with fancy, and we need to get back to basics. 180 00:08:48,960 --> 00:08:51,880 It is a little bit of a luxury that they do get to choose 181 00:08:51,880 --> 00:08:52,880 their own two ingredients. 182 00:08:52,880 --> 00:08:54,520 It's not just two from the mystery box, 183 00:08:54,520 --> 00:08:56,840 so you can be a little bit strategic about it 184 00:08:56,840 --> 00:08:58,960 if you go in there with a clear head. 185 00:09:00,760 --> 00:09:03,360 Any speculations on what we'll see? I think we'll see some pastas. 186 00:09:03,360 --> 00:09:07,040 It's been a bit of a trend, like, this crop of contestants, 187 00:09:07,040 --> 00:09:08,640 they are pretty pasta savvy. 188 00:09:08,640 --> 00:09:10,760 I see Phil there doing a... 189 00:09:10,760 --> 00:09:12,640 He's got the ice-cream machine out. Oh! 190 00:09:12,640 --> 00:09:14,840 We haven't seen a... Well, we saw a tiramisu from him. 191 00:09:14,840 --> 00:09:17,360 But, yeah, we haven't seen an ice cream from him yet, 192 00:09:17,360 --> 00:09:19,840 so I'm pretty...pretty keen to see what's going on. 193 00:09:22,560 --> 00:09:25,240 Definitely knowing today that the chance to cook in the immunity cook 194 00:09:25,240 --> 00:09:27,600 is one in seven is a massive confidence boost, 195 00:09:27,600 --> 00:09:30,520 because it's only six other dishes you gotta try and get ahead of. 196 00:09:31,960 --> 00:09:33,800 They did give us two ingredients to go with, 197 00:09:33,800 --> 00:09:36,320 so I'm gonna grab some chocolate and some vanilla from the pantry 198 00:09:36,320 --> 00:09:39,160 and I'm gonna make a chocolate brownie and vanilla ice cream. 199 00:09:39,160 --> 00:09:41,480 I've just got to get motoring, get this ice cream on, 200 00:09:41,480 --> 00:09:43,280 get that in the churner as quick as possible, 201 00:09:43,280 --> 00:09:45,240 then get the brownie done 202 00:09:45,240 --> 00:09:46,440 and get that in the oven, 203 00:09:46,440 --> 00:09:48,040 'cause that's gonna take some time to cook. 204 00:09:48,040 --> 00:09:50,640 And then I'm gonna figure out what I can add to the dish 205 00:09:50,640 --> 00:09:52,840 to elevate it and balance it out as much as possible. 206 00:09:55,680 --> 00:09:58,840 Oh! I squeezed myself! (LAUGHS) 207 00:09:58,840 --> 00:10:00,160 You OK? 208 00:10:00,160 --> 00:10:01,800 Yeah, I just squeezed orange in my eyes. 209 00:10:01,800 --> 00:10:03,280 Oh, no! (LAUGHS) 210 00:10:04,560 --> 00:10:06,160 Malissa. Hello! 211 00:10:06,160 --> 00:10:07,400 This is Poh. 212 00:10:07,400 --> 00:10:09,760 So nice to meet you! So nice to meet you too. 213 00:10:09,760 --> 00:10:11,680 I was at the markets a few weeks ago, 214 00:10:11,680 --> 00:10:14,040 and you were sitting on the bench eating something. 215 00:10:14,040 --> 00:10:16,280 My boyfriend's like, "Just go say hello to her." 216 00:10:16,280 --> 00:10:20,440 And I was like, "I can't. I'm just gonna stare at her instead!" 217 00:10:20,440 --> 00:10:21,560 But now you're officially acquainted. 218 00:10:21,560 --> 00:10:23,640 Now we're friends, so that's fine. Now we're friends. 219 00:10:23,640 --> 00:10:26,880 May I ask, inquiring minds wish to know, 220 00:10:26,880 --> 00:10:29,360 you've chosen, I can see, mascarpone and oranges there. 221 00:10:29,360 --> 00:10:30,800 What's the dish? I love those ingredients. 222 00:10:30,800 --> 00:10:33,560 I'm gonna make cannoli with the mascarpone in the centre. 223 00:10:33,560 --> 00:10:34,560 Ooh! 224 00:10:34,560 --> 00:10:36,840 It's all about that really beautiful crunch. 225 00:10:36,840 --> 00:10:37,880 Yes. 226 00:10:37,880 --> 00:10:40,040 And the structural integrity of being able to hold 227 00:10:40,040 --> 00:10:41,320 those beautiful fillings. 228 00:10:41,320 --> 00:10:42,360 And light. And light. 229 00:10:42,360 --> 00:10:44,360 Yeah, light, crispy, crunchy. 230 00:10:44,360 --> 00:10:46,240 They're all the things I'm aiming for today, 231 00:10:46,240 --> 00:10:47,840 so I hope I can get them right. 232 00:10:47,840 --> 00:10:50,360 Beautiful. I want to impress to you today. 233 00:10:50,360 --> 00:10:52,640 I want to impress you, yes. 234 00:10:52,640 --> 00:10:54,360 Also gotta say, I love your shoes, Mel. 235 00:10:54,360 --> 00:10:55,640 They are great! 236 00:10:55,640 --> 00:10:57,680 (WOMEN LAUGH) 237 00:10:59,960 --> 00:11:01,800 GRACE: I'm feeling excited, actually. 238 00:11:01,800 --> 00:11:03,480 I feel like often at home you're cooking 239 00:11:03,480 --> 00:11:05,320 and you don't have too much in the pantry, 240 00:11:05,320 --> 00:11:08,080 you do have to be creative, so I really do like this challenge. 241 00:11:08,080 --> 00:11:11,000 I'm gonna do a savoury waffle. 242 00:11:11,000 --> 00:11:12,680 I'm gonna be adding salmon roe and chives 243 00:11:12,680 --> 00:11:15,160 as my two extra ingredients that we can pick from the pantry. 244 00:11:15,160 --> 00:11:17,440 This is how I would normally make my waffles at home, 245 00:11:17,440 --> 00:11:19,640 but given that this dish is quite simple, 246 00:11:19,640 --> 00:11:22,440 I'm trying to do as much as I can to just fill the blanks 247 00:11:22,440 --> 00:11:25,120 of what we don't have in that underbench pantry. 248 00:11:25,120 --> 00:11:27,720 Ooh, chives. Yum. hello! 249 00:11:27,720 --> 00:11:30,680 So I go for the really aromatic chives, 250 00:11:30,680 --> 00:11:32,440 and bring a beautiful flavour to those waffles. 251 00:11:35,520 --> 00:11:36,520 The salmon roe, of course, 252 00:11:36,520 --> 00:11:40,200 brings this really interesting and unique texture to the dish. 253 00:11:43,760 --> 00:11:45,760 It is quite a simple dish, 254 00:11:45,760 --> 00:11:48,680 but I'm really hoping that the flavours all work together well. 255 00:11:51,360 --> 00:11:54,640 The two ingredients that I've chosen are miso and lemon. 256 00:11:54,640 --> 00:11:57,120 I'm going to make a miso pepper pasta. 257 00:11:57,120 --> 00:11:58,640 This is my first time making pasta 258 00:11:58,640 --> 00:11:59,800 in the MasterChef kitchen, 259 00:11:59,800 --> 00:12:01,160 so I hope it's good. (LAUGHS) 260 00:12:03,440 --> 00:12:04,440 Feeling good. 261 00:12:04,440 --> 00:12:06,680 The mystery box is some of the ingredients 262 00:12:06,680 --> 00:12:09,480 that I use when I'm at home just to make up a quick meal, 263 00:12:09,480 --> 00:12:11,240 so I've decided to choose two ingredients 264 00:12:11,240 --> 00:12:13,440 of parmesan and reggiano 265 00:12:13,440 --> 00:12:16,080 just so that I can use that to make my cacio e pepe. 266 00:12:16,080 --> 00:12:19,840 I'd be nervous 'cause Poh's in the house, 267 00:12:19,840 --> 00:12:22,160 and it's 15 minutes down, one hour to go! 268 00:12:22,160 --> 00:12:24,840 (WHOOPING AND APPLAUSE) 269 00:12:27,120 --> 00:12:28,440 MELISSA: Come on! 270 00:12:31,040 --> 00:12:32,200 So far in the competition 271 00:12:32,200 --> 00:12:34,040 I've been really afraid to do dessert, 272 00:12:34,040 --> 00:12:36,080 but I'm really inspired by Poh. 273 00:12:36,080 --> 00:12:37,360 It'll be good with some sugar. 274 00:12:38,840 --> 00:12:41,560 So today I want to push myself to make a dessert. 275 00:12:41,560 --> 00:12:44,160 Hi, Adi. Hi, guys. 276 00:12:44,160 --> 00:12:45,160 Hi, Poh! Hi! 277 00:12:45,160 --> 00:12:47,160 How are you? I'm Adi. It's nice to meet you. 278 00:12:47,160 --> 00:12:49,480 So nice to meet you too. What are you making today? 279 00:12:49,480 --> 00:12:51,600 Oh, look, I'm not a dessert girl, 280 00:12:51,600 --> 00:12:53,000 but I'm doing Portuguese custard tarts. 281 00:12:53,000 --> 00:12:55,360 (GASPS) They're my favourite! 282 00:12:55,360 --> 00:12:57,160 Yeah, I love them. I love eating them. 283 00:12:57,160 --> 00:13:00,000 75 is a pretty tall order 284 00:13:00,000 --> 00:13:02,640 to be making Portuguese custard tarts. 285 00:13:02,640 --> 00:13:04,960 You do need a lot of time. Yeah. 286 00:13:04,960 --> 00:13:06,840 How are you going with everything so far? 287 00:13:06,840 --> 00:13:07,840 So far, OK. 288 00:13:07,840 --> 00:13:10,840 I've infused it with cinnamon myrtle and star anise. 289 00:13:10,840 --> 00:13:13,160 OK, so those are the two things you chose. 290 00:13:13,160 --> 00:13:16,120 Great. It all works in theory. (LAUGHS) 291 00:13:16,120 --> 00:13:20,480 How long would you normally leave to make a custard tart like this? 292 00:13:20,480 --> 00:13:24,320 Um, probably... Yeah. 293 00:13:24,320 --> 00:13:28,320 I'm gonna be honest. I haven't nailed my Portuguese custard tart yet. 294 00:13:28,320 --> 00:13:31,080 (TENSE MUSIC) 295 00:13:31,080 --> 00:13:32,600 Yeah. 296 00:13:32,600 --> 00:13:35,480 But the thing that I would worry about with this 297 00:13:35,480 --> 00:13:39,680 is that you want it to be super crisp. 298 00:13:39,680 --> 00:13:40,960 Yeah, yeah, absolutely. Right? 299 00:13:40,960 --> 00:13:44,280 So I'm starting to have some misgivings about my whole dish now, 300 00:13:44,280 --> 00:13:47,640 because dessert is not my area at all. 301 00:13:47,640 --> 00:13:51,320 Any confidence that I had in my cook has gone out the window, 302 00:13:51,320 --> 00:13:54,200 because if Poh can't pull this off, then I cannot pull this off. 303 00:13:55,360 --> 00:13:56,840 So now I'm sweating. 304 00:14:05,480 --> 00:14:08,360 I can see a lot of the pantry basics 305 00:14:08,360 --> 00:14:10,040 doing some hard work here. 306 00:14:10,040 --> 00:14:11,160 Yeah. 307 00:14:11,160 --> 00:14:12,880 What's this I'm hearing about miso pasta? 308 00:14:12,880 --> 00:14:15,760 Yeah. Good news is it's gonna stick out. 309 00:14:15,760 --> 00:14:17,640 It's good, isn't it? (LAUGHS) 310 00:14:23,760 --> 00:14:27,480 I'm starting to have some misgivings about my Portuguese custard tart. 311 00:14:28,600 --> 00:14:32,000 Because if Poh can't pull this off, then I cannot pull this off. 312 00:14:33,880 --> 00:14:35,920 Five, four, three and a half. 313 00:14:35,920 --> 00:14:39,440 Just looking at the clock, there's not enough time to faff around, 314 00:14:39,440 --> 00:14:41,280 so I just need to keep going forward. 315 00:14:43,960 --> 00:14:44,960 Please cook. 316 00:14:46,040 --> 00:14:47,040 Please cook. 317 00:14:48,440 --> 00:14:49,720 OK. 318 00:14:53,400 --> 00:14:55,680 What sauce are you doing? Carbonara. 319 00:14:55,680 --> 00:14:58,200 I've got bacon and the parmesan cheese. 320 00:14:58,200 --> 00:14:59,800 So, making carbonara. 321 00:15:00,840 --> 00:15:03,440 Having Malaysian background, the Aboriginal, the TI, 322 00:15:03,440 --> 00:15:06,040 so, we do lots of stir-fries and stews, 323 00:15:06,040 --> 00:15:08,280 but I've never done any of this sort of stuff before. 324 00:15:08,280 --> 00:15:10,640 So I think back home they'll be laughing at me, 325 00:15:10,640 --> 00:15:12,360 like, "Come on, now, what are you doing? 326 00:15:12,360 --> 00:15:14,480 "You're an Asian cook 327 00:15:14,480 --> 00:15:17,160 "and you're going making pasta." 328 00:15:18,200 --> 00:15:20,000 Hey, Maliss. Yeah? 329 00:15:20,000 --> 00:15:22,200 It's not coming together. It's not coming together? 330 00:15:22,200 --> 00:15:24,280 Put a little bit of water. 331 00:15:24,280 --> 00:15:27,240 Lucky I had a real good friend behind me, Malissa. She can cook. 332 00:15:27,240 --> 00:15:28,840 She's a very, very good cook. 333 00:15:28,840 --> 00:15:31,480 She's very intelligent and she listens. 334 00:15:31,480 --> 00:15:33,040 Maliss, Maliss, 335 00:15:33,040 --> 00:15:35,080 how long should I let that pasta sit there for? 336 00:15:35,080 --> 00:15:36,560 Did you wrap it? 337 00:15:36,560 --> 00:15:38,640 She's gonna be a threat for this whole competition. 338 00:15:38,640 --> 00:15:40,960 Malissa's the one that I'm more worried about 339 00:15:40,960 --> 00:15:42,760 than anybody else, 'cause she's been at the top 340 00:15:42,760 --> 00:15:43,800 since she's....we've been here, 341 00:15:43,800 --> 00:15:45,520 and she can do different dishes. 342 00:15:45,520 --> 00:15:48,000 I think it's the Italian in there, I think. 343 00:15:48,000 --> 00:15:51,240 Yeah, put them in. They'll only take about 3-4 minutes to cook. 344 00:15:51,240 --> 00:15:52,240 Alright? 345 00:15:53,640 --> 00:15:55,640 Yes, yes, yes, yes, yes. 346 00:16:01,640 --> 00:16:04,480 Anglaise is done, in the ice-cream machine, churning. 347 00:16:04,480 --> 00:16:06,360 And I feel like a real MasterChef contestant 348 00:16:06,360 --> 00:16:08,200 now that I have ice cream in the churner. 349 00:16:08,200 --> 00:16:09,560 Just waiting for it to churn. 350 00:16:09,560 --> 00:16:11,560 So fingers crossed that comes together in time as well. 351 00:16:11,560 --> 00:16:13,600 It should be OK. It's the brownie I'm worried about. 352 00:16:13,600 --> 00:16:17,560 The brownie, it's gonna take at least 40 minutes to cook, 353 00:16:17,560 --> 00:16:20,600 and I'm gonna have at least 10 minutes to get that cool 354 00:16:20,600 --> 00:16:22,040 before I can cut into it. 355 00:16:22,040 --> 00:16:25,360 So this has got to get into the oven in the next 3-4 minutes, 356 00:16:25,360 --> 00:16:27,240 or I'm in serious trouble. 357 00:16:27,240 --> 00:16:28,960 (MURMURS) 358 00:16:28,960 --> 00:16:31,400 I don't think I'm gonna have any time to taste everything together. 359 00:16:31,400 --> 00:16:34,400 I've got to get the ice cream into the freezer so that's ready to go. 360 00:16:34,400 --> 00:16:36,200 I'm gonna have to wait till the last second, 361 00:16:36,200 --> 00:16:38,640 pull this brownie out, cut it and put it on the plate. 362 00:16:38,640 --> 00:16:39,640 Ohhh! 363 00:16:41,360 --> 00:16:44,120 You have 40 minutes to go! 364 00:16:45,720 --> 00:16:47,480 Whoo! Come on! 365 00:16:47,480 --> 00:16:49,960 Whoo! 366 00:16:49,960 --> 00:16:51,200 Go, guys! 367 00:16:53,160 --> 00:16:55,240 I'm just getting my cheese mixture, 368 00:16:55,240 --> 00:16:57,080 and I've already toasted off my peppers 369 00:16:57,080 --> 00:16:59,240 and crushed them for my cacio e pepe. 370 00:16:59,240 --> 00:17:00,720 I've made this a few times. 371 00:17:00,720 --> 00:17:04,200 Very quick to make and always delicious. 372 00:17:05,240 --> 00:17:08,520 I'm going for, like, a miso-pepper kind of, like, kind of vibe, 373 00:17:08,520 --> 00:17:10,360 and then some nice thick pasta. 374 00:17:13,240 --> 00:17:16,960 I cook this at home, so it's a bit of a house fave. 375 00:17:16,960 --> 00:17:19,200 (LAUGHS) 376 00:17:22,600 --> 00:17:26,320 I'm just getting my mascarpone whipped cream ready, 377 00:17:26,320 --> 00:17:30,360 and then I just have to roll out my cannoli shells and then fry them. 378 00:17:30,360 --> 00:17:33,160 So I'm looking good for time. 379 00:17:33,160 --> 00:17:35,840 Just got to make sure I get them done. 380 00:17:35,840 --> 00:17:37,000 Malissa. Hello. 381 00:17:37,000 --> 00:17:39,800 Hello! How's it going? First question. 382 00:17:39,800 --> 00:17:41,960 Yes. Do you like my shoes? 383 00:17:43,640 --> 00:17:45,840 They are beautiful! Thank you. 384 00:17:45,840 --> 00:17:48,640 You got a good sneaker collection. Now we got that out of the way... 385 00:17:48,640 --> 00:17:50,600 Now we got the shoe out the way... Cannoli. 386 00:17:50,600 --> 00:17:52,800 Yeah, I'm making cannoli, yes. 387 00:17:52,800 --> 00:17:56,040 So I've done a mascarpone whip for inside. 388 00:17:56,040 --> 00:17:58,560 I like a loaded cannoli. Yes, so do I. 389 00:17:58,560 --> 00:18:01,480 And I think a lot of the time, the sort of... 390 00:18:01,480 --> 00:18:04,480 The nice, right, the classic nice? Yes. Yeah. 391 00:18:04,480 --> 00:18:07,000 Which is great. But I love being surprised, right? 392 00:18:07,000 --> 00:18:10,560 So, like, something that's hidden in amongst that mascarpone 393 00:18:10,560 --> 00:18:11,920 that's like, "Whoa!" 394 00:18:11,920 --> 00:18:15,160 Makes...like, makes us pay attention. Yeah. And secret too. 395 00:18:15,160 --> 00:18:16,160 Yeah. A little secret surprise. 396 00:18:16,160 --> 00:18:17,160 Ooh, a little secret! 397 00:18:17,160 --> 00:18:19,600 But that's how, if you want to stick out in the crowd, 398 00:18:19,600 --> 00:18:21,440 classic's probably not gonna cut it. 399 00:18:21,440 --> 00:18:23,560 Yeah. Yeah. OK. 400 00:18:23,560 --> 00:18:25,320 You got it. Beautiful. 401 00:18:25,320 --> 00:18:26,320 Thank you. 402 00:18:26,320 --> 00:18:29,440 Jock is talking to me about secrets and surprises 403 00:18:29,440 --> 00:18:30,960 in the cannoli shell. 404 00:18:30,960 --> 00:18:33,680 And at this point I'm thinking, 405 00:18:33,680 --> 00:18:35,560 "How can I to do something like that?" 406 00:18:37,400 --> 00:18:39,240 Like, I need to get thinking. 407 00:18:40,840 --> 00:18:43,160 Gonna make this all happen. (LAUGHS) 408 00:18:43,160 --> 00:18:44,280 (GASPS) Ooh! 409 00:18:48,160 --> 00:18:50,520 She's got a smile on her face. GRACE: Yoo-hoo! (LAUGHS) 410 00:18:50,520 --> 00:18:52,200 It's waffles. Waffles. 411 00:18:52,200 --> 00:18:54,560 Took chives, obviously, and salmon roe. 412 00:18:54,560 --> 00:18:56,920 Chives and salmon roe. Hello. (LAUGHS) 413 00:18:56,920 --> 00:18:58,440 Bold move. Yeah. 414 00:18:58,440 --> 00:19:01,080 I would never have gone for them, but I'm glad that you did. 415 00:19:01,080 --> 00:19:03,280 But also I don't think we've seen anyone make waffles 416 00:19:03,280 --> 00:19:04,440 with the underbench either. 417 00:19:04,440 --> 00:19:06,680 No, virgin waffle experience. Oh, hello! (LAUGHS) 418 00:19:06,680 --> 00:19:07,960 That's pretty good. Thank you. 419 00:19:07,960 --> 00:19:09,240 You're sticking out already. 420 00:19:09,240 --> 00:19:11,240 Yeah, I'm having so much fun. That's good. 421 00:19:11,240 --> 00:19:14,680 This is, like, I love that... I-I cook basic food at home. 422 00:19:14,680 --> 00:19:16,480 Cook basic food at home? Yeah! 423 00:19:16,480 --> 00:19:17,960 Someone's... Yeah, I'm like... 424 00:19:17,960 --> 00:19:20,760 I'm like, "Ooh, I'm not paying for the shopping. Hello, salmon roe." 425 00:19:20,760 --> 00:19:22,360 (LAUGHS) How are you gonna present it, then? 426 00:19:22,360 --> 00:19:24,960 Because are you gonna keep these, like, quite large? 427 00:19:24,960 --> 00:19:29,360 I'm gonna do some ricotta on top, and salmon roe, chives. 428 00:19:29,360 --> 00:19:32,120 I love this idea. This is great. Sounds great. 429 00:19:32,120 --> 00:19:33,440 Thank you. Make enough for everyone. 430 00:19:33,440 --> 00:19:35,320 Yeah, I will, thank you. 431 00:19:36,800 --> 00:19:39,440 Nobody has ever cooked them waffles in the MasterChef kitchen, 432 00:19:39,440 --> 00:19:43,520 and I'm hoping that it works out in my favour. 433 00:19:44,920 --> 00:19:46,320 Oh, yum! 434 00:19:48,160 --> 00:19:50,440 How's the brownies coming along? 435 00:19:50,440 --> 00:19:51,560 Yeah, it's still going, mate. 436 00:19:51,560 --> 00:19:53,160 It's gonna be tight. It's gonna be tight. 437 00:19:53,160 --> 00:19:54,160 Thanks, mate. 438 00:19:54,160 --> 00:19:57,160 (SPIRITED MUSIC) 439 00:20:02,040 --> 00:20:04,840 JOCK: I think, like, forcing them to use the underbench pantry 440 00:20:04,840 --> 00:20:06,320 and think about it is one thing, 441 00:20:06,320 --> 00:20:08,200 having you in the kitchen to inspire them, 442 00:20:08,200 --> 00:20:10,200 I think, is bringing the best out of them. 443 00:20:10,200 --> 00:20:12,600 POH: You think? Yeah, I do. 444 00:20:13,680 --> 00:20:16,120 Totally. Look at Grace on the back bench. 445 00:20:16,120 --> 00:20:17,960 Waffles. Come on! ANDY: Yeah. 446 00:20:17,960 --> 00:20:19,000 I don't think... 447 00:20:19,000 --> 00:20:21,200 We've never seen anyone make waffles with the underbench pantry. 448 00:20:21,200 --> 00:20:23,840 No. So I'm like, "This is good!" 449 00:20:23,840 --> 00:20:27,080 MELISSA: Yeah, savoury, waffles, bit of caviar on top. 450 00:20:27,080 --> 00:20:29,240 Delicious! Colour... Bougie brunch. 451 00:20:29,240 --> 00:20:30,880 MELISSA AND POH: Bougie brunch. Yeah. 452 00:20:30,880 --> 00:20:32,560 Order up. I'm in for that. Sounds good. 453 00:20:32,560 --> 00:20:34,760 What else are we loving? Portuguese tarts. 454 00:20:34,760 --> 00:20:38,240 Will love them if they're amazing. If they're amazing. 455 00:20:38,240 --> 00:20:39,360 Yeah. I... 456 00:20:39,360 --> 00:20:41,720 Like, Portuguese tarts are hard to do. 457 00:20:41,720 --> 00:20:43,440 I can't do them. They're hard to do. 458 00:20:43,440 --> 00:20:44,640 Yeah, yeah. It is so difficult. 459 00:20:44,640 --> 00:20:46,440 You know what happens to me all the time? 460 00:20:46,440 --> 00:20:48,160 The custard explodes. (LAUGHS) Yeah. 461 00:20:48,160 --> 00:20:50,560 Watch for exploding custard. (LAUGHS) 462 00:20:50,560 --> 00:20:52,160 Speaking of difficult pastries 463 00:20:52,160 --> 00:20:55,800 that, if executed well, can be winners, cannoli. 464 00:20:55,800 --> 00:20:59,320 I love a surprise in a cannoli because I've eaten so many of them. 465 00:20:59,320 --> 00:21:01,520 I used to like doing that, hiding things. 466 00:21:04,280 --> 00:21:08,080 For my extra two ingredients for this Mystery Box challenge, 467 00:21:08,080 --> 00:21:11,880 I chose mascarpone cheese and orange. 468 00:21:11,880 --> 00:21:15,640 Originally, I was gonna try and candy some oranges, 469 00:21:15,640 --> 00:21:19,600 but I've decided I'm gonna make an orange curd. 470 00:21:19,600 --> 00:21:22,000 Jock wants a little surprise. 471 00:21:22,000 --> 00:21:24,760 My surprise is gonna be my orange curd, 472 00:21:24,760 --> 00:21:26,600 which I'll put in the centre of my cannoli. 473 00:21:28,200 --> 00:21:30,360 Hopefully, that's a nice surprise. (CHUCKLES) 474 00:21:30,360 --> 00:21:34,320 Listen up, you've had 45 minutes, 30 to go. 475 00:21:34,320 --> 00:21:36,000 ANDY: Come on, gang! Come on, guys. 476 00:21:36,000 --> 00:21:38,240 Got this! Got this! 477 00:21:38,240 --> 00:21:39,560 Whoo! Let's go! 478 00:21:42,560 --> 00:21:45,400 My tarts in the oven, like, please cook, please cook. 479 00:21:46,400 --> 00:21:49,880 If my tarts go as badly as everyone thinks they're going to, 480 00:21:49,880 --> 00:21:51,720 then I'm gonna need to have something else 481 00:21:51,720 --> 00:21:53,120 that I can serve to the judges. 482 00:21:53,120 --> 00:21:56,000 And so I start making another bit of custard 483 00:21:56,000 --> 00:21:58,440 that I can quickly get into the blast chiller, 484 00:21:58,440 --> 00:22:00,400 and hopefully make a creme Catalan. 485 00:22:00,400 --> 00:22:02,240 Adi. Hi. 486 00:22:02,240 --> 00:22:04,880 That was such a, like, a despondent 'hi'. 487 00:22:04,880 --> 00:22:06,280 What's happening? It's in the oven. 488 00:22:10,360 --> 00:22:14,520 Oh, you're doing the Poh-sition? I'm doing the Poh-sition. 489 00:22:14,520 --> 00:22:17,040 (CLOCK TICKS) 490 00:22:18,960 --> 00:22:21,880 Freaking me out. That's actually looking pretty good. 491 00:22:21,880 --> 00:22:24,200 I think it looks... 492 00:22:24,200 --> 00:22:25,760 I think it looks promising. Thank you. 493 00:22:25,760 --> 00:22:26,880 We'll see. 494 00:22:27,880 --> 00:22:30,120 (TENSE MUSIC) 495 00:22:30,120 --> 00:22:31,440 PHIL: Ugh! 496 00:22:31,440 --> 00:22:33,440 My brownie is in the oven. 497 00:22:33,440 --> 00:22:35,640 And I'm not sure it will have enough time to cook. 498 00:22:35,640 --> 00:22:37,320 (CLEARS THROAT) 499 00:22:37,320 --> 00:22:39,560 And I've got my vanilla and cacao-infused ice cream 500 00:22:39,560 --> 00:22:40,560 in the churner. 501 00:22:40,560 --> 00:22:42,960 I've added the cacao and vanilla mixture. 502 00:22:44,160 --> 00:22:47,040 But I don't really have that flavour that I want in the ice cream 503 00:22:47,040 --> 00:22:49,840 that's really gonna cut through the richness of the chocolate brownie. 504 00:22:52,000 --> 00:22:54,800 I think maybe there's just some way I can elevate this a little bit, 505 00:22:54,800 --> 00:22:57,800 but unfortunately, I can't pick more ingredients 506 00:22:57,800 --> 00:23:00,440 'cause I've already chosen two. 507 00:23:00,440 --> 00:23:02,240 (SIGHS) 508 00:23:02,240 --> 00:23:04,280 I don't know how I'm gonna save this ice cream. 509 00:23:13,840 --> 00:23:17,160 So, the plan is to make a vanilla and cacao-infused ice cream. 510 00:23:17,160 --> 00:23:19,160 (SIGHS) 511 00:23:19,160 --> 00:23:21,960 But I don't really have that flavour that I want in the ice cream. 512 00:23:21,960 --> 00:23:25,000 That's really gonna cut through the richness of the chocolate brownie. 513 00:23:25,000 --> 00:23:26,760 Like, where can I get flavour? 514 00:23:26,760 --> 00:23:28,960 But unfortunately I can't pick more ingredients. 515 00:23:28,960 --> 00:23:30,320 Ugh! 516 00:23:30,320 --> 00:23:32,720 My brain is going a bit all over the place. 517 00:23:34,040 --> 00:23:36,480 But I'm thinking, like, smoke and fire. 518 00:23:37,560 --> 00:23:40,160 Straight down to the equipment shelf, grab the smoking gun, 519 00:23:40,160 --> 00:23:42,760 get some wood chips in there and pump it into the ice cream. 520 00:23:42,760 --> 00:23:45,760 (TENSE MUSIC) 521 00:23:47,880 --> 00:23:50,400 ANDY: Vanilla and smoke. Don't know. 522 00:23:52,240 --> 00:23:55,120 Second-guessing myself now. 523 00:23:55,120 --> 00:23:56,600 Like, is this the right ice cream, 524 00:23:56,600 --> 00:23:58,400 is it the right flavour, is it gonna work? 525 00:23:58,400 --> 00:24:00,880 And I can't taste it all together until the end. 526 00:24:00,880 --> 00:24:04,200 Getting there, getting there, getting there. 527 00:24:04,200 --> 00:24:05,840 I'm feeling pretty confident. 528 00:24:05,840 --> 00:24:08,320 I've got 20 minutes to go, my pasta's drying, 529 00:24:08,320 --> 00:24:09,720 so once you get close to time, 530 00:24:09,720 --> 00:24:11,960 just need to boil the pasta and put the dish together. 531 00:24:11,960 --> 00:24:14,960 Looking good! Oh, thank you! 532 00:24:14,960 --> 00:24:17,520 I'm excited to show them the miso pasta dish. 533 00:24:17,520 --> 00:24:20,960 What I'm going for is, like, a peppery, umami, lemony... 534 00:24:22,240 --> 00:24:23,720 Just yummy. Yummy goodness. 535 00:24:25,360 --> 00:24:29,240 I never made pasta before, so learning new techniques today. 536 00:24:31,640 --> 00:24:34,400 For the carbonara, I've made fettuccine 537 00:24:34,400 --> 00:24:36,480 and I felt a bit proud of myself. 538 00:24:36,480 --> 00:24:38,320 I was like, "Wow, you know, I've done it." 539 00:24:41,880 --> 00:24:43,880 I started warming up the bacon 540 00:24:43,880 --> 00:24:46,320 to get the warmth and the flavours of the oil, 541 00:24:46,320 --> 00:24:49,200 mixing the egg and the parmigiana. 542 00:24:49,200 --> 00:24:51,560 At this stage, I'm really happy about it. 543 00:24:51,560 --> 00:24:54,000 Guys, hope your plans are well underway! 544 00:24:55,720 --> 00:24:58,040 You have 10 minutes to go! 545 00:24:58,040 --> 00:25:01,240 (JUDGES YELL ENCOURAGINGLY) 546 00:25:03,440 --> 00:25:06,160 ANDY: Come on! 10 minutes! 547 00:25:07,160 --> 00:25:09,400 PHIL: It's gonna be tight, it's gonna be tight. 548 00:25:11,840 --> 00:25:12,960 Oh! 549 00:25:14,480 --> 00:25:15,560 Honestly, Portuguese custard tarts, 550 00:25:15,560 --> 00:25:17,520 you need to have really flaky puff pastry, 551 00:25:17,520 --> 00:25:20,320 and that custard needs to be almost charred in black spots 552 00:25:20,320 --> 00:25:21,320 on the top. 553 00:25:21,320 --> 00:25:22,560 If it doesn't look like that, 554 00:25:22,560 --> 00:25:24,960 it doesn't look like a Portuguese custard tart. 555 00:25:24,960 --> 00:25:27,360 I need to pull them out with about two minutes to go 556 00:25:27,360 --> 00:25:28,560 so that I can plate up, 557 00:25:28,560 --> 00:25:31,760 but I'm just trying to give them as long in the oven as I can. 558 00:25:33,040 --> 00:25:35,360 How's it looking? I'm a bit worried about the pastry. 559 00:25:35,360 --> 00:25:38,080 It hasn't exploded. No, it hasn't exploded. 560 00:25:38,080 --> 00:25:39,960 I'm getting the spots on top. 561 00:25:39,960 --> 00:25:43,600 But I'm a bit worried that the pastry's gonna be blond. 562 00:25:44,960 --> 00:25:47,640 We are Poh-ing. Wow! 563 00:25:48,640 --> 00:25:51,520 Mel comes and joins me. Andy comes and joins me. 564 00:25:51,520 --> 00:25:54,840 Everyone is assuming the Poh-sition. Yeah, I know, the Poh-sition. 565 00:25:54,840 --> 00:25:56,720 I think you did the right thing by cranking. 566 00:25:56,720 --> 00:26:01,040 I want to see the top of the custard get those charred black bits, 567 00:26:01,040 --> 00:26:04,640 and the tart pastry needs to be fully cooked through. 568 00:26:04,640 --> 00:26:07,760 Hopefully, you know, I've got six minutes. 569 00:26:07,760 --> 00:26:09,720 ANDY: Come on, gang! 570 00:26:09,720 --> 00:26:12,520 Top dish! Top dish! 571 00:26:19,240 --> 00:26:22,120 (TENSE MUSIC) 572 00:26:23,320 --> 00:26:24,360 Crunchy. (LAUGHS) 573 00:26:24,360 --> 00:26:26,480 So I taste the waffle that I've cooked 574 00:26:26,480 --> 00:26:29,280 and I can taste all the flavours that are in there. 575 00:26:30,280 --> 00:26:31,720 Hello, expensive treat. 576 00:26:31,720 --> 00:26:34,760 It's got enough salt in it 577 00:26:34,760 --> 00:26:37,840 that I'm being careful to not off-put with the salmon roe 578 00:26:37,840 --> 00:26:39,880 that's about to come on the top of it. 579 00:26:39,880 --> 00:26:42,480 Good? Mm. 580 00:26:42,480 --> 00:26:45,080 I'm feeling happy with how it's coming together. 581 00:26:45,080 --> 00:26:48,000 Grace. I'm just in time. 582 00:26:48,000 --> 00:26:49,960 Can we have a little, uh... GRACE: Yep. 583 00:26:49,960 --> 00:26:51,280 ..a little preview? Are you happy? 584 00:26:51,280 --> 00:26:53,280 Yeah, I mean, it's like a very expensive 585 00:26:53,280 --> 00:26:54,720 little treat I'm eating here. 586 00:26:54,720 --> 00:26:56,800 (LAUGHS) Ooh, thank you. 587 00:26:56,800 --> 00:26:58,640 I'm excited about this one, Grace. 588 00:26:58,640 --> 00:27:01,120 I'm excited about it. Thanks, Jock. Appreciate it. 589 00:27:04,680 --> 00:27:06,760 Is it gonna be our top dish? Yes! 590 00:27:06,760 --> 00:27:08,560 Look at the confidence. I love it. (LAUGHS) 591 00:27:08,560 --> 00:27:10,480 I know. I love it. 592 00:27:11,480 --> 00:27:13,360 Don't say anything. Let's go. 593 00:27:13,360 --> 00:27:15,280 Tell me everything with your eyes! 594 00:27:15,280 --> 00:27:18,080 (LAUGHS) 595 00:27:18,080 --> 00:27:19,880 I mean, Poh's got the most beautiful, 596 00:27:19,880 --> 00:27:21,480 delightful smile on her face, 597 00:27:21,480 --> 00:27:23,360 but it's not giving me anything. 598 00:27:23,360 --> 00:27:25,880 (LAUGHS) 599 00:27:25,880 --> 00:27:28,680 (TENSE MUSIC) 600 00:27:30,480 --> 00:27:32,880 PHIL: The ice cream should be done churning. 601 00:27:32,880 --> 00:27:35,320 I'm just working on my caramel sauce now at the minute. 602 00:27:36,880 --> 00:27:39,760 Unfortunately, I can't speed up what's happening in the oven. 603 00:27:41,720 --> 00:27:43,920 Oh! Nice? 604 00:27:43,920 --> 00:27:45,440 Lovely. You like it? 605 00:27:45,440 --> 00:27:47,440 Oh, it's yummy. Oh! 606 00:27:48,720 --> 00:27:50,200 That's all that matters to me, Robbie. 607 00:27:50,200 --> 00:27:52,640 As long as you like it, mate. I like it. (CHUCKLES) 608 00:27:52,640 --> 00:27:54,120 I like it. (TIMER DINGS) 609 00:27:54,120 --> 00:27:55,600 That's all you gotta worry about, brother. 610 00:27:55,600 --> 00:27:58,960 Buzzer goes off, I jump over to the oven quickly to check the brownie 611 00:27:58,960 --> 00:28:00,880 and it's cooked. 612 00:28:00,880 --> 00:28:03,320 Just such relief, such excitement. 613 00:28:03,320 --> 00:28:07,480 I take it out and get it onto a wire rack, shove it into the fridge. 614 00:28:08,960 --> 00:28:10,640 I can't cut into it at this stage 615 00:28:10,640 --> 00:28:12,120 because it's still too hot. 616 00:28:12,120 --> 00:28:14,480 I need to give it those couple of minutes to cool. 617 00:28:15,640 --> 00:28:17,200 ANDY: Come on! 618 00:28:17,200 --> 00:28:19,840 Been the best cook ever. I love this. 619 00:28:21,800 --> 00:28:25,560 MALISSA: So I've made this orange curd. 620 00:28:25,560 --> 00:28:27,040 But now I have 621 00:28:27,040 --> 00:28:29,560 so much to do in so little time. 622 00:28:33,800 --> 00:28:37,240 I need to get my cannoli shells cooking. 623 00:28:43,760 --> 00:28:45,400 Will they be crispy? Yes, they will. 624 00:28:45,400 --> 00:28:47,480 I hope so. You know you've only got 4 minutes? 625 00:28:47,480 --> 00:28:49,880 I know. It's OK. A couple more minutes. 626 00:28:49,880 --> 00:28:52,080 Is there a plan B if you don't get these finished? 627 00:28:52,080 --> 00:28:53,600 Um, we'll be good. We'll be fine. 628 00:28:53,600 --> 00:28:56,840 (LAUGHS NERVOUSLY) Trying to stay positive right now. 629 00:28:56,840 --> 00:29:00,480 I am stressing out. I've got 4 minutes to go. 630 00:29:00,480 --> 00:29:03,240 I have nothing on my plate. 631 00:29:03,240 --> 00:29:05,880 I don't know if I'm gonna get this dish finished. 632 00:29:18,880 --> 00:29:21,440 ANDY: Three minutes! Come on! JOCK: Let's go! 633 00:29:22,440 --> 00:29:24,680 MALISSA: Oh, my gosh. Oh, gosh. 634 00:29:26,640 --> 00:29:30,520 The vanilla and cacao-infused ice cream has finished churning. 635 00:29:30,520 --> 00:29:33,120 Pop it open, let the smoke clear out and give it a taste. 636 00:29:37,640 --> 00:29:40,720 Just that smoke is front and foremost and that's all I can taste. 637 00:29:42,640 --> 00:29:44,440 MAN: Oh, come on! 638 00:29:44,440 --> 00:29:46,280 The caramel is in the jug, ready to go. 639 00:29:46,280 --> 00:29:49,320 I have to get the brownie out of the fridge, cut out a nice square, 640 00:29:49,320 --> 00:29:51,800 get it on that plate and that it is, we are done. 641 00:29:51,800 --> 00:29:54,000 I didn't have that time to taste it all together. 642 00:29:54,000 --> 00:29:57,320 Just hope to God that when the judges taste it, it's gonna be right. 643 00:29:58,560 --> 00:30:00,720 It's just that ice cream that I'm really, really worried about. 644 00:30:04,200 --> 00:30:06,200 You've got one minute to go! 645 00:30:06,200 --> 00:30:08,920 ANDY: 60 seconds! JOCK: Come on, now! 646 00:30:08,920 --> 00:30:11,240 Come on. Top dish. 647 00:30:20,160 --> 00:30:22,880 ADI: I don't like desserts. I don't like doing desserts. 648 00:30:22,880 --> 00:30:25,720 How are the tarts looking? So it's not gonna explode. 649 00:30:27,280 --> 00:30:29,040 I pull the tarts out of the oven. 650 00:30:29,040 --> 00:30:31,400 I've made five. I need to serve four. 651 00:30:31,400 --> 00:30:33,000 I'm pretty happy with them. 652 00:30:33,000 --> 00:30:35,440 I just hope that it fully cooked through. 653 00:30:37,240 --> 00:30:40,360 I'm coming! I got my cannolis ready. 654 00:30:40,360 --> 00:30:41,840 JOCK: Malissa! Yes? 655 00:30:41,840 --> 00:30:43,840 Are the cannolis cooked? Yeah, they're cooked! 656 00:30:43,840 --> 00:30:46,320 (LAUGHS) Hurry it up! They're cooked! 657 00:30:46,320 --> 00:30:48,000 I think they're nice and crispy. 658 00:30:48,000 --> 00:30:52,440 So I pipe a little bit of that curd and the cream into the centre. 659 00:30:53,440 --> 00:30:57,080 I haven't managed to get four cannolis. 660 00:30:57,080 --> 00:30:58,560 I've only got three, 661 00:30:58,560 --> 00:31:01,240 which I'm disappointed about. 662 00:31:01,240 --> 00:31:03,360 So I'm hoping it's enough. 663 00:31:05,320 --> 00:31:06,440 Alright, here it is. 664 00:31:07,880 --> 00:31:09,200 10. 665 00:31:09,200 --> 00:31:12,320 JUDGES: 9, 8, 7, 666 00:31:12,320 --> 00:31:14,880 6, 5, 4, 667 00:31:14,880 --> 00:31:17,480 3, 2, 1. 668 00:31:17,480 --> 00:31:18,800 That's it! ANDY: You're done! 669 00:31:18,800 --> 00:31:19,840 GRACE: Yes! Well done! 670 00:31:19,840 --> 00:31:22,320 (SPEAKS INDISTINCTLY) 671 00:31:22,320 --> 00:31:24,000 That looks yummy! 672 00:31:24,000 --> 00:31:25,520 ADI: It's OK. 673 00:31:25,520 --> 00:31:27,000 PHIL: Good job, mate. 674 00:31:27,000 --> 00:31:29,320 Mmm. 675 00:31:29,320 --> 00:31:31,160 JOCK: Well done, everybody. 676 00:31:31,160 --> 00:31:32,400 ANDY: Nice work. 677 00:31:36,320 --> 00:31:38,360 Well, your first mystery box of the season 678 00:31:38,360 --> 00:31:40,840 was set by none other than queen of the kitchen Poh. 679 00:31:40,840 --> 00:31:42,640 (LAUGHTER) 680 00:31:43,840 --> 00:31:46,840 We're looking for the top dish to progress into immunity. 681 00:31:48,280 --> 00:31:50,560 The first one we'd like to taste? 682 00:31:50,560 --> 00:31:52,840 Let's go, Grace. 683 00:31:52,840 --> 00:31:55,640 (APPLAUSE) 684 00:31:55,640 --> 00:31:57,360 GRACE: At the beginning of the cook, 685 00:31:57,360 --> 00:32:00,720 I had this strange savoury waffle in mind 686 00:32:00,720 --> 00:32:02,400 and I'm looking down at my plate 687 00:32:02,400 --> 00:32:05,240 and it's exactly what I envisaged and I'm really happy. 688 00:32:06,880 --> 00:32:08,400 MELISSA: What have you made us today? 689 00:32:08,400 --> 00:32:11,120 So I've made some chive waffles 690 00:32:11,120 --> 00:32:13,640 with a whipped ricotta, 691 00:32:13,640 --> 00:32:15,720 salmon roe and some chives on top. 692 00:32:17,120 --> 00:32:18,200 Wonderful. 693 00:32:18,200 --> 00:32:20,240 So the two ingredients that you chose, 694 00:32:20,240 --> 00:32:22,720 plus your underbench pantry staples were...? 695 00:32:22,720 --> 00:32:25,160 So I chose the salmon roe and the chives. 696 00:32:25,160 --> 00:32:26,320 Wonderful. 697 00:32:26,320 --> 00:32:30,800 So, savoury waffle - I don't know that we've ever had a savoury waffle 698 00:32:30,800 --> 00:32:33,480 in the time that we've been here, so that's pretty cool. 699 00:32:36,720 --> 00:32:39,160 (TENSE MUSIC) 700 00:32:49,120 --> 00:32:50,440 Grace, I really liked it. 701 00:32:51,800 --> 00:32:54,480 You leaned into using the underbench staples 702 00:32:54,480 --> 00:32:57,160 and you produced something that made sense to you. 703 00:32:58,760 --> 00:33:01,600 Anyone who's capable of producing a cracking dish 704 00:33:01,600 --> 00:33:03,400 with just the underbench staples 705 00:33:03,400 --> 00:33:06,240 really holds themselves in good stead for the competition. 706 00:33:06,240 --> 00:33:07,840 POH: What I love about what you've done 707 00:33:07,840 --> 00:33:09,520 is that it's very cohesive. 708 00:33:09,520 --> 00:33:13,440 The ricotta's beautiful. It's really, like, seasoned very beautifully. 709 00:33:13,440 --> 00:33:17,120 And I think you picked your two ingredients very wisely. 710 00:33:17,120 --> 00:33:18,200 Well done. 711 00:33:18,200 --> 00:33:19,800 Flavour-wise, I'd be surprised 712 00:33:19,800 --> 00:33:22,760 if that's not the best thing that we eat today. 713 00:33:22,760 --> 00:33:25,280 You nailed it, so well done. Thank you so much. 714 00:33:25,280 --> 00:33:27,440 JOCK: Good work. Well done. Thank you. 715 00:33:27,440 --> 00:33:29,720 (CHEERING AND APPLAUSE) 716 00:33:31,120 --> 00:33:33,560 PHIL: Good job, Gracie! Thank you! 717 00:33:33,560 --> 00:33:36,120 (LAUGHS) MALISSA: Well done! 718 00:33:36,120 --> 00:33:38,840 Thank you. That's amazing. 719 00:33:42,000 --> 00:33:44,760 I fancy some Portuguese tarts, Adi! 720 00:33:44,760 --> 00:33:47,160 (APPLAUSE) 721 00:33:54,160 --> 00:33:56,680 Adi, obviously, you made... 722 00:33:58,120 --> 00:34:00,080 ADI: Portuguese custard tarts. 723 00:34:05,640 --> 00:34:08,000 What were the two ingredients you took from the pantry? 724 00:34:08,000 --> 00:34:09,840 I took cinnamon myrtle and star anise. 725 00:34:09,840 --> 00:34:10,960 Amazing. 726 00:34:10,960 --> 00:34:13,720 How about when all of the judges were, like, looking in your oven? 727 00:34:13,720 --> 00:34:16,080 Like, "Oh, God!" (LAUGHS) 728 00:34:16,080 --> 00:34:17,880 It means we're interested. 729 00:34:17,880 --> 00:34:19,560 Yeah! We're invested. 730 00:34:19,560 --> 00:34:23,920 I...I was touched that you were so invested. 731 00:34:37,120 --> 00:34:39,920 Adi, not altogether successful. 732 00:34:39,920 --> 00:34:42,680 Obviously, pastry is undercooked. Yeah. Yep. 733 00:34:42,680 --> 00:34:45,760 But from a flavour perspective, it's really nice. 734 00:34:45,760 --> 00:34:47,520 The spice really comes through. Yep. 735 00:34:47,520 --> 00:34:49,760 The cinnamon myrtle is such a beautiful flavour in there. 736 00:34:49,760 --> 00:34:50,760 I think it's great. 737 00:34:50,760 --> 00:34:53,880 If you were to ask any chef anywhere to make a Portuguese tart, 738 00:34:53,880 --> 00:34:55,640 I reckon 9 out of 10 would fail. 739 00:34:55,640 --> 00:34:57,720 Am I right, Andy? 100%. 740 00:34:57,720 --> 00:35:00,200 Yeah, it's just such a hard thing to make 741 00:35:00,200 --> 00:35:02,720 let alone to do it in the MasterChef kitchen in 75 minutes. 742 00:35:02,720 --> 00:35:03,880 You're a crazy woman. 743 00:35:03,880 --> 00:35:05,360 POH: It's interesting you should say that 744 00:35:05,360 --> 00:35:07,680 because these are exactly how mine look. 745 00:35:07,680 --> 00:35:09,760 (LAUGHTER) 746 00:35:09,760 --> 00:35:11,520 They are exactly how mine look. 747 00:35:11,520 --> 00:35:13,200 But the flavour is delicious 748 00:35:13,200 --> 00:35:16,200 and actually if you eat the edges where the pastry's caramelised, 749 00:35:16,200 --> 00:35:17,680 it's really yum. 750 00:35:17,680 --> 00:35:21,320 And I love that your custard isn't too sweet 751 00:35:21,320 --> 00:35:25,240 and it's beautifully infused with those spices, so well chosen. 752 00:35:25,240 --> 00:35:27,880 Adi, the outside is delicious. 753 00:35:27,880 --> 00:35:30,720 It has a really lovely, buttery, flaky quality to it. 754 00:35:30,720 --> 00:35:33,520 And you're right - the exterior caramelised bits of custard 755 00:35:33,520 --> 00:35:35,240 have a lovely flavour to them. 756 00:35:35,240 --> 00:35:39,560 So continue to push forward with that same amount of bravery 757 00:35:39,560 --> 00:35:41,400 because the law of averages, 758 00:35:41,400 --> 00:35:45,280 the more you learn and the more you continue to be the way that you are, 759 00:35:45,280 --> 00:35:48,320 it will be a success, so just stick around for it. 760 00:35:48,320 --> 00:35:49,640 Thank you, Adi. Thanks, Adi. 761 00:35:49,640 --> 00:35:51,560 Thank you so much, guys. 762 00:35:52,600 --> 00:35:56,320 Oh, well! Gave it a go. (LAUGHS) 763 00:35:57,600 --> 00:35:59,240 Taken a risk. Well done! 764 00:35:59,240 --> 00:36:01,080 Took a risk. Oh! 765 00:36:01,080 --> 00:36:02,560 Thank you. 766 00:36:03,560 --> 00:36:06,720 The next dish we'd like to taste belongs to Phil. 767 00:36:11,160 --> 00:36:12,640 I'm happy with the brownie. 768 00:36:12,640 --> 00:36:15,200 It's come out exactly how I wanted it to come out. 769 00:36:15,200 --> 00:36:17,720 My only concern is that ice cream. 770 00:36:17,720 --> 00:36:19,200 Please sauce it. 771 00:36:24,280 --> 00:36:27,640 I didn't have time to taste it all together, unfortunately. 772 00:36:28,760 --> 00:36:30,600 I am so worried right now. 773 00:36:40,920 --> 00:36:43,720 Stream full episodes of MasterChef Australia 774 00:36:43,720 --> 00:36:46,160 now on 10 play. 775 00:36:48,880 --> 00:36:51,080 Phil, what have you made us today? 776 00:36:51,080 --> 00:36:53,040 PHIL: I've made you a chocolate brownie ice cream. 777 00:36:55,120 --> 00:36:57,560 POH: Wow. That looks decadent. JOCK: Mmm. 778 00:36:57,560 --> 00:37:00,520 Tell us about the two ingredients that you chose from the pantry 779 00:37:00,520 --> 00:37:02,560 and how did they work for you today? 780 00:37:02,560 --> 00:37:05,280 So I chose some chocolate, 70%, 781 00:37:05,280 --> 00:37:08,360 and also some cacao-infused vanilla. 782 00:37:08,360 --> 00:37:09,680 Yep. 783 00:37:16,360 --> 00:37:19,360 (TENSE MUSIC BUILDS) 784 00:37:32,920 --> 00:37:34,360 I'll start with the brownie. 785 00:37:36,080 --> 00:37:37,400 I liked it. 786 00:37:38,400 --> 00:37:40,760 The crust on top, chewy corners, 787 00:37:40,760 --> 00:37:43,000 and then that fudgy goodness in the middle, I thought... 788 00:37:43,000 --> 00:37:46,160 I like my brownie like that, so tick of approval there. 789 00:37:47,160 --> 00:37:49,760 Um, the ice cream, 790 00:37:49,760 --> 00:37:52,240 there's problems in flavour. 791 00:37:52,240 --> 00:37:54,000 Remember how at the start of the day 792 00:37:54,000 --> 00:37:57,000 Poh was like, "Pull back with ingredients, 793 00:37:57,000 --> 00:37:59,280 "pull back with, like, techniques 794 00:37:59,280 --> 00:38:01,320 "and doing things to those ingredients 795 00:38:01,320 --> 00:38:03,760 "to try and make them something that they may never be"? 796 00:38:03,760 --> 00:38:07,040 And I think that's what happened with the flavour of the ice cream 797 00:38:07,040 --> 00:38:09,280 and the smoking as well. 798 00:38:09,280 --> 00:38:10,960 OK. 799 00:38:10,960 --> 00:38:15,520 Phil, I think the main issue is you didn't taste any of this together. 800 00:38:15,520 --> 00:38:18,000 It is so important to taste 801 00:38:18,000 --> 00:38:20,280 because if something's not going right, 802 00:38:20,280 --> 00:38:24,200 that's when you readjust and go to plan B or omit something. 803 00:38:24,200 --> 00:38:25,680 Mm-hm, yep. 804 00:38:25,680 --> 00:38:28,560 Separate your processes as much as possible 805 00:38:28,560 --> 00:38:32,480 so that you can recover if something goes wrong. 806 00:38:32,480 --> 00:38:35,160 But, um, I really applaud you for just going all out. 807 00:38:35,160 --> 00:38:37,920 I think it was a really, really ambitious effort. 808 00:38:37,920 --> 00:38:38,960 Thanks, Poh. 809 00:38:38,960 --> 00:38:40,360 MELISSA: Thanks, Phil. ANDY: Nice one, Phil. 810 00:38:40,360 --> 00:38:43,080 Appreciate it. Thanks, guys. MAN: Good job, man. Good job. 811 00:38:43,080 --> 00:38:47,280 ADI: Beautiful. Good job. I just knew. I knew, I knew. Yeah. 812 00:38:49,120 --> 00:38:51,120 The next dish we'd like to taste belongs to Robbie. 813 00:38:51,120 --> 00:38:52,600 ANDY: Yeah, Robbie! 814 00:39:00,280 --> 00:39:02,120 (POH WHISPERS INDISTINCTLY) 815 00:39:02,120 --> 00:39:04,080 Mate, what have you made us? 816 00:39:04,080 --> 00:39:06,880 ROBBIE: Carbonara. Beautiful. 817 00:39:08,120 --> 00:39:10,480 Yeah, are you happy? 818 00:39:10,480 --> 00:39:12,360 First time, I guess I'm happy with it. 819 00:39:12,360 --> 00:39:14,680 The bacon's in there and the parmesan cheese 820 00:39:14,680 --> 00:39:16,680 and I think that's what it's supposed to taste like. 821 00:39:16,680 --> 00:39:18,320 Is this the first time you've made it? 822 00:39:18,320 --> 00:39:20,000 First time I've made it, yeah. Stop it! 823 00:39:20,000 --> 00:39:21,480 It's the first time I made it. 824 00:39:23,400 --> 00:39:26,400 (TENSE MUSIC) 825 00:39:41,320 --> 00:39:43,160 I would expect nothing less of you. 826 00:39:43,160 --> 00:39:44,800 You are a brave man 827 00:39:44,800 --> 00:39:46,800 to come here and make carbonara 828 00:39:46,800 --> 00:39:49,880 on a day where you've never made carbonara before. 829 00:39:49,880 --> 00:39:51,360 I mean, that's brilliant. 830 00:39:51,360 --> 00:39:54,320 That's exactly what we hope for, is to see you pushing yourself. 831 00:39:54,320 --> 00:39:56,760 The bacon beautifully rendered out so that it's crispy. 832 00:39:56,760 --> 00:39:59,320 You've used the fat through the pasta, which is really great. 833 00:39:59,320 --> 00:40:01,440 That's exactly as it should be. 834 00:40:01,440 --> 00:40:02,960 Keep making pasta. 835 00:40:02,960 --> 00:40:05,800 The more you make pasta, the better you're going to be at it 836 00:40:05,800 --> 00:40:08,400 and I can't wait to see how you progress on that journey. 837 00:40:08,400 --> 00:40:09,880 (CHUCKLES) Yeah. 838 00:40:09,880 --> 00:40:14,120 Robbie, I thought your pasta was really, really good. 839 00:40:15,920 --> 00:40:20,200 Such a good job of getting the pasta into the oil, 840 00:40:20,200 --> 00:40:22,120 the fat from your speck 841 00:40:22,120 --> 00:40:24,480 and covered that first before you put your egg mix in. 842 00:40:25,600 --> 00:40:27,800 Considering that was the first time you've made carbonara, 843 00:40:27,800 --> 00:40:29,280 I'm pretty impressed, mate. 844 00:40:29,280 --> 00:40:31,000 Appreciate it. Thanks, everyone. 845 00:40:34,760 --> 00:40:37,200 Just walking back, it was like, "Oh, how good's that?" 846 00:40:37,200 --> 00:40:40,000 And, uh, everyone sort of liked my meal, which was very good. 847 00:40:40,000 --> 00:40:43,120 I was quite pleased with myself for the first time around. 848 00:40:44,600 --> 00:40:46,600 Well done! ADI: Well done, Rob. 849 00:40:48,040 --> 00:40:49,760 ANDY: Next up, Ralph. 850 00:40:51,560 --> 00:40:53,520 Your dish is...? Cacio e pepe. 851 00:40:53,520 --> 00:40:56,280 The pasta work was great, the hand-cut thicker pasta. 852 00:40:56,280 --> 00:40:58,280 Love how aggressive it is on the pepper. 853 00:40:58,280 --> 00:41:00,800 You're really starting to put some back-to-back pastas together. 854 00:41:00,800 --> 00:41:02,600 Amy. 855 00:41:02,600 --> 00:41:05,720 Today I've made a miso pepper pasta. 856 00:41:05,720 --> 00:41:08,760 It's a beautiful lemon, peppery, zesty pasta 857 00:41:08,760 --> 00:41:10,280 with a really nice texture. 858 00:41:10,280 --> 00:41:13,120 Really, really good work. Thank you so much. 859 00:41:13,120 --> 00:41:14,600 Thanks, guys. ANDY: Nice one, Amy. 860 00:41:16,440 --> 00:41:18,040 Next up, Malissa. 861 00:41:20,360 --> 00:41:23,000 MALISSA: I am feeling really nervous 862 00:41:23,000 --> 00:41:25,120 because I want to impress Poh. 863 00:41:25,120 --> 00:41:29,400 I'm not happy with the way my plate is looking. 864 00:41:29,400 --> 00:41:32,520 I really wanted to have one cannoli each. 865 00:41:34,640 --> 00:41:36,960 I don't know if I've done enough today. 866 00:41:50,440 --> 00:41:52,840 I've made a citrus cannoli. 867 00:41:52,840 --> 00:41:57,720 So cannoli with mascarpone and... What's going on there? 868 00:41:57,720 --> 00:42:00,240 There's a little orange secret inside. 869 00:42:00,240 --> 00:42:02,240 Bit of an orange curd in the middle. 870 00:42:02,240 --> 00:42:04,080 MELISSA AND POH: Mmm... I'm just doing the maths. 871 00:42:04,080 --> 00:42:05,360 (LAUGHTER) 872 00:42:05,360 --> 00:42:07,640 Sorry! Yep, and I'm right. 873 00:42:07,640 --> 00:42:09,720 There's three of them and four of us. 874 00:42:09,720 --> 00:42:11,720 Oh, sorry! You're gonna have to share one. 875 00:42:11,720 --> 00:42:13,200 That's OK. 876 00:42:15,600 --> 00:42:17,760 You have not taken your eyes off these things, Poh. 877 00:42:17,760 --> 00:42:21,160 Yeah, you know how I love a bit of caramelisation. 878 00:42:21,160 --> 00:42:24,880 I love the colour on those. I think they're really spot-on. 879 00:42:38,120 --> 00:42:39,720 Nup. 880 00:42:40,720 --> 00:42:41,720 Melissa. 881 00:42:43,400 --> 00:42:44,880 I bloody loved it. 882 00:42:44,880 --> 00:42:46,720 It was great. Oh, yay! 883 00:42:46,720 --> 00:42:50,560 The caramelisation on the pastry, it stays nice and crispy. 884 00:42:50,560 --> 00:42:52,840 It hasn't soaked up lots of oil. 885 00:42:52,840 --> 00:42:54,880 The cream was delicious. 886 00:42:54,880 --> 00:42:57,760 But most importantly of all, the secret - 887 00:42:57,760 --> 00:42:59,280 honestly, that's what made it for me. 888 00:42:59,280 --> 00:43:01,240 Beautiful. It was really, really good. 889 00:43:01,240 --> 00:43:02,720 Well done. Yay! Thank you! 890 00:43:03,720 --> 00:43:06,520 POH: I love the pastry. It was perfect. 891 00:43:06,520 --> 00:43:08,200 The texture's beautiful. OK. 892 00:43:08,200 --> 00:43:10,160 I really...I really love it. Thank you so much. 893 00:43:10,160 --> 00:43:11,640 Well done. Thank you. 894 00:43:11,640 --> 00:43:13,880 Melissa, I liked this. Oh, yay. 895 00:43:13,880 --> 00:43:16,680 I liked it because the pastry was hard-caramelised, 896 00:43:16,680 --> 00:43:19,160 it was crispy, flaky and delicious. 897 00:43:19,160 --> 00:43:21,640 I love the flavour throughout the mascarpone. 898 00:43:21,640 --> 00:43:23,280 Really simple, but beautifully done. 899 00:43:23,280 --> 00:43:26,400 The texture of it was silky as well. 900 00:43:26,400 --> 00:43:29,000 All in all, I think you did a cracker of a job today 901 00:43:29,000 --> 00:43:32,000 and you're starting to put some runs on the board pretty consistently, 902 00:43:32,000 --> 00:43:33,640 so you should be pretty proud of yourself. 903 00:43:33,640 --> 00:43:35,440 Thank you so much. Thank you. Well done, Malissa. 904 00:43:35,440 --> 00:43:36,760 Thank you! 905 00:43:38,240 --> 00:43:39,840 Yay! PHIL: Smashed it! 906 00:43:39,840 --> 00:43:41,440 Thank you. Good job. 907 00:43:41,440 --> 00:43:42,720 ADI: Well done! Yay! 908 00:43:42,720 --> 00:43:45,240 (BOTH SPEAK INDISTINCTLY) 909 00:43:45,240 --> 00:43:46,640 WOMAN: Nailed it. 910 00:43:55,080 --> 00:43:59,000 Today was all about making the most of what you had, 911 00:43:59,000 --> 00:44:01,280 but also making it delicious. 912 00:44:02,520 --> 00:44:05,560 Poh, how do you think they went with their first-ever Mystery Box? 913 00:44:05,560 --> 00:44:08,320 I think you guys did so brilliantly. 914 00:44:08,320 --> 00:44:10,880 There wasn't a single bad dish. 915 00:44:10,880 --> 00:44:13,280 Always listen to each other's critiques, 916 00:44:13,280 --> 00:44:14,760 learn from your mistakes 917 00:44:14,760 --> 00:44:17,680 and just keep that fire in your belly alive. 918 00:44:17,680 --> 00:44:21,360 Poh, you've been a joy to have in this kitchen again, as always. 919 00:44:21,360 --> 00:44:22,520 Thank you for having me. 920 00:44:22,520 --> 00:44:24,400 And we can't wait to continue watching you 921 00:44:24,400 --> 00:44:26,280 thrive outside this kitchen as well. 922 00:44:26,280 --> 00:44:27,560 So give it up for Poh! 923 00:44:27,560 --> 00:44:30,240 (CHEERING AND APPLAUSE) ROBBIE: Thanks, Poh! 924 00:44:37,080 --> 00:44:40,920 Now, as you know, immunity this year is major. 925 00:44:40,920 --> 00:44:43,640 Not only is it immunity from the next elimination, 926 00:44:43,640 --> 00:44:48,280 but a chance to get your hands on that elusive immunity pin. 927 00:44:49,440 --> 00:44:52,960 And we're about to give one of you that very chance. 928 00:44:55,280 --> 00:44:59,680 After tasting all of your dishes, two stuck in our minds. 929 00:45:00,920 --> 00:45:03,320 Those dishes belonged to... 930 00:45:03,320 --> 00:45:04,800 ..Grace... 931 00:45:07,680 --> 00:45:10,080 ..and Malissa. 932 00:45:10,080 --> 00:45:14,800 Malissa, holy cannoli! (LAUGHS) 933 00:45:14,800 --> 00:45:19,040 Grace, it was a savoury delight in one bite. 934 00:45:19,040 --> 00:45:22,920 Both of your dishes, they were delicious. 935 00:45:22,920 --> 00:45:27,640 But only one of you can go straight into Thursday's Immunity Challenge. 936 00:45:29,400 --> 00:45:30,880 And that cook is... 937 00:45:30,880 --> 00:45:32,320 ..Malissa. 938 00:45:32,320 --> 00:45:34,520 Ohh! (LAUGHS) (APPLAUSE) 939 00:45:36,440 --> 00:45:38,120 Oh, my God! 940 00:45:40,200 --> 00:45:42,880 Yay! (LAUGHS) 941 00:45:42,880 --> 00:45:44,800 Great work, you lot. 942 00:45:44,800 --> 00:45:46,400 And, hey, good news. 943 00:45:46,400 --> 00:45:48,560 You've all got the day off tomorrow. ANDY: Yeah! 944 00:45:48,560 --> 00:45:50,680 The other contestants are back 945 00:45:50,680 --> 00:45:53,960 and they've got an elimination to get through. 946 00:45:53,960 --> 00:45:56,040 So get on out of here. Go home. 947 00:45:56,040 --> 00:45:57,680 Thank you! Thanks, guys. 948 00:45:57,680 --> 00:45:59,400 Wow. (LAUGHS) 949 00:45:59,400 --> 00:46:02,560 'Bye! (ALL CHATTER AND LAUGH) 950 00:46:03,600 --> 00:46:05,720 ADI: Well done! Yes! 951 00:46:06,960 --> 00:46:09,920 NARRATOR: Tomorrow night on MasterChef Australia... 952 00:46:09,920 --> 00:46:13,000 Emelia Jackson, everybody! 953 00:46:15,200 --> 00:46:16,480 ALL: Ooh! 954 00:46:16,480 --> 00:46:19,280 ..it's elimination number two. 955 00:46:20,320 --> 00:46:21,880 You don't want to be in round 2. 956 00:46:21,880 --> 00:46:23,040 Bloody oath I don't. 957 00:46:23,040 --> 00:46:26,240 And with inspiration from a pastry queen... 958 00:46:26,240 --> 00:46:27,400 Hello, Declan. Hey. 959 00:46:27,400 --> 00:46:29,680 The only 'shoes' I've heard of in the past 960 00:46:29,680 --> 00:46:31,520 are the ones you wear on your feet. 961 00:46:31,520 --> 00:46:34,720 ..you'll be amazed at their creativity. 962 00:46:34,720 --> 00:46:36,320 EMELIA: You've nailed the choux. 963 00:46:36,320 --> 00:46:38,040 I think you did an amazing job.