ANNOUNCER: Previously on MasterChef Australia,
MELISSA: When nostalgia is done right in this kitchen,
it can produce some of the best food we've ever seen.
..including a mind-blowing Viennetta. (GASPS)
Alright. Let's see it inside.
(ALL GASP) (JOCK LAUGHS)
No!
..which was the end of the journey for Alice.
(APPLAUSE AND CHEERING)
Plus... (CONTESTANTS EXCLAIM)
..Brent flambeed his way to immunity.
JOCK: Great blokey dude food, but just delicious.
And in round 2, he blew everyone away.
10 out of 10. (CONTESTANTS CHEER)
I scored you a 10! I gave you a 10 out of 10!
You've won the pin!
Even Gabriel Gate.
Touche! (ALL LAUGH)
Tonight, the black aprons are on.
RALPH: Now I'm stressing, because I'm thinking
I might be going home today.
..for an elimination worthy of Nostalgia Week.
ADI: Good luck today, guys.
RHIANNON: Yeah, good luck, everyone.
I hate eliminations.
Honestly, my anxiety goes through the roof.
This apron is not what I like to wear ever.
Morning!
Good luck, guys. Thanks, Brent.
CATH: Ohh. What's going on here?
There's this beautiful old-fashioned lounge room set.
It reminds me of some of the furniture that I grew up with.
Morning, morning, morning! CONTESTANTS: Good morning.
It's a nice way to finish the Nostalgic Week.
G'day.
It's elimination day and there is nowhere to hide
unless you're Brent who is currently hiding up on the gantry.
Hello! G'day.
How you feeling? Um, really good?
I love staying up here even more. (LAUGHS)
Well, Brent, watch from up there today and cheer everybody on, OK?
Yeah, will do. Good luck, guys. Alright.
(ADI CHUCKLES)
Before we go any further,
we need to mention that Grace is not feeling well enough to cook today.
And as per the rules of the competition,
she will automatically drop into the next elimination.
I hope you're ready to step back in time
because behind us you'll notice a slice of nostalgic heaven.
Complete with a very lavish display in front of us.
I'm just going to... Uh, I can't see.
Ooh, got the goggles out!
Oh, it's cheese.
(ALL LAUGH) OK.
ADI: I love cheese! I love a cheese platter.
I love a good charcuterie.
But, like, come on, normally, we've got a packet to look at.
Where's the packets?
Guys, you know the deal. You're not just here to look at it.
This is a cheese taste test.
Ralph, are you shaking your head because you don't like cheese?
I'm not a big fan of cheese.
You're not a big fan of cheese. Wow!
Look, I know people love cheese.
I'm, unfortunately, one of those people that just don't.
I do cook with cheese.
A bit of parmesan to put on top of my pasta,
but not eat a block of parmesan.
Right, some rules. Pretty straightforward.
One by one, you will choose a cheese to test.
You'll have to tell us exactly what it is.
If you guess it correctly, you get to keep playing.
But the first five to guess wrong will fall into round 2
from where someone, of course, will be eliminated.
When it's your turn, you'll be able to pick whichever cheese you like.
Obviously, the longer it goes on,
the tougher it's going to get as a cheeses disappear.
All clear? Yeah.
Clear as mud. Alright.
CATH: Ooh!
This time, ladies first. Thank you.
Sunshine. Grab a number.
I want you to organise yourselves. Thank you.
There we go.
I picked 11, which means I'll be going last.
Maybe five people will drop out before we even get to me
and I won't have to guess at all - that would be great.
Actually, you've got a pin. PHIL: He gets whatever's left over.
(LAUGHS)
Oh! I've got the pin and I get number 1.
Oh, Declan!
Mate, pin and number 1. Yeah.
The first cab off the rank. Come on, mate!
Alright.
I'm first up and I'm going to be choosing number 8.
Because looking at it,
I'm pretty sure I know what it is.
Um, I'm going to go with number 8.
Number 8? Yeah, number 8.
Wanna have a little nibble? I'd love a little nibble.
There you go. Thank you. Alright.
We'll have a little...
Hmm. I think I'm bang on the money.
Go on, then. Ricotta.
Declan, number 8,
ricotta is correct!
Well done, mate. Ooh! Thank you.
OK, Cath, you're up.
Good luck, Cath. Ahh. Here we go.
Come on.
Welcome to our cheese party. Thank you.
I'm going to go number...15, I think.
Probably the calmest I've ever seen you.
On the outside. (CHUCKLES)
Ohhh. I'm going manchego.
Yeah! She's nailed it!
Yeah!
Rue, you're giving me daggers. I know you don't want to do this.
But let's go. Come on. You're up.
Ooh!
Look at her walk. OK.
Oh, you're hating it. I really am.
I honestly did not realise that there was that much cheese.
I can see the last number is 31
and I'm thinking, I don't think I even know 10!
10!
OK. I am going to pick number...13.
13? Yeah.
Oof! Wow. You went, like, halfway down.
I know.
I'm shaking.
It's not what you thought it was, is it?
No. MELISSA: Wow.
(JOCK GUFFAWS)
Rue!
It's definitely not what I thought it was.
I'm gonna say something, it's probably wrong,
but I'm going to say it.
Mascarpone.
Number 13...
..is mascarpone.
Ah! Thank God!
Oh, my gosh! Oh, my gosh! Oh, my gosh!
Yes! Yes!
Oh, my goodness! Yes! Whoo!
Whoo! Oh! Yes!
Alright, Rhiannon, are you ready?
Yes. Come on.
I'm 7th in this line
and that is kinda middle towards end,
which is a horrible place to be when you're not a fan of cheese.
Oh, I love cheese!
You are dressed like the number 17. Oh, my goodness!
Red 'Le-ches...Le-ches-ter'.
It is red Leicester,
but I'm giving you leeway in your pronunciation!
(CONTESTANTS CHEER)
Because apparently everybody eats a lot of cheese.
MALISSA: This?
(SNIFFS DEEPLY)
I know what this is.
Would you like to guess? Jarlsberg cheese.
OK, so you said 'Jarlsberg'.
It is 'Yahrls-burg'. Oh!
Now, I'm stressing. Phil, let's go.
'Cause the longer it goes, the worse it's gonna get for me.
24.
I think it...is Roquefort.
Correct, mate.
The cheese people here are next level.
Alright, big man. Let's go.
Ah.
(SIGHS) I'm looking for one I'm familiar with
like Parmigiano Reggiano and the Pecorino Romano.
I'm gonna go 7.
Number 7? Number 7.
OK.
Uh, Parmigiano Reggiano.
There he is! Well done, mate.
Phwoar! Dodged a bullet.
I don't know if I can do another round.
Next up it's Theo.
I think going to go with number 3.
Number 3. Yeah.
I think it's feta.
Does feta make it better?
Yes, it does!
Robbie, let's go, mate.
ADI: I don't wanna have to cook today
'cause anything can happen in a cook.
You have one bad day and you go home.
Is that, um, brie?
It's brie! (APPLAUSE)
I'm just hoping that everyone leaves some of the easy cheeses for me.
ANTONIO: I'm gonna go with 1.
I hope.
Um, goat's cheese.
Correct.
Adi, your time.
(APPLAUSE)
My strategy today is pick nice and easy things and keep yourself safe.
It's yellow. It's a hard cheese.
It's got that kind of really creamy consistency.
It'll go great in a slice of bread. I think I know what it is.
Cheddar.
Yes, it is.
(LAUGHS)
Lucky, yeah.
Well, everyone's been through one round.
Pretty good effort, I reckon. Very good.
Yep. Back to the start. Declan, you're up.
Let's do it.
RUE: So, round 2, I'm going to have to guess again.
Um, I think that's got to be mozzarella.
That's what you felt.
You felt right, mate. Oh!
Everyone picking the ones I had in my pocket.
Is that camembert cheese?
Correct. Thank you.
Ohh!
OK, Rue, think positive thoughts.
OK. Yes. Come on down.
(APPLAUSE)
Ohhh. Ho!
I see there's still a soft cheese.
I'm gonna go with number 9.
Number 9.
JOCK: Uh, spoon? Yes, please.
It looks like mascarpone, but I know that it's definitely not mascarpone.
Cream cheese.
Maybe, maybe.
Was that a hasty response, do you think?
Oh!
(SUSPENSEFUL MUSIC)
Cream cheese.
Maybe, maybe.
Was that a hasty response, do you think?
Ohh.
Of course it's cream cheese. Ah! (LAUGHS)
Two for two, baby! Two for two!
I'm gonna go...that one.
Number 10? Yeah.
Mmm.
Babybel.
Little baby cheeses.
It's Babybel.
Oh, shit! Yes!
Malissa?
Oh, my gosh. OK.
I'll pick 21.
Yeah, the holey one.
Thank you!
Is it Swiss cheese?
Oh, no, I'm wrong.
I need more information.
So, name of the specific cheese.
Um...
Oh, I don't know.
I don't know.
I'm sorry.
Swiss cheese is not enough information.
OK. You are into round 2, I'm afraid.
That's OK.
Ohhh!
Oh! Why did you do this to yourself?
I could see that there was pecorino cheese on there
and I don't know why I didn't pick it.
Yeah, I'm kicking myself.
Because Melissa couldn't correctly name cheese 21,
it will remain in the table and you can choose it.
MELISSA: Phil.
I'm going to stick with my blue and go 18.
I think it's Stilton.
Stilton is correct.
(APPLAUSE) ANDY: Well done, Phil.
Ralph, pretty impressive that guess or what?
Yeah, look, I'm impressed with all the guesses so far.
I don't know what's going on here. Unbelievable.
Well, you're up, mate, let's go. Come on.
The only other cheese I'm confident about is Pecorino Romano.
I'm gonna go and guess 14.
JOCK: 14? ANDY: 14.
14.
A little mouse nibble.
I'm gonna guess it's, uh, pecorino.
It's pecorino, brother. Nailed it.
(TRIUMPHANT MUSIC)
(JOCK LAUGHS)
RALPH: Oh!
Jesus!
(LAUGHS) I'm sweating bullets.
I think I'm done. If you guys can mess up, that'd be great.
(ALL LAUGH) MELISSA: Wow!
Alright, Theo. Come on, mate.
Let's go, Theo! Come on, Theo!
Um, I'm gonna go with 21.
21? Yeah.
This is the one that Malissa incorrectly identified
as Swiss cheese.
Um...Emmental.
Yes.
OK, Robbie, let's go.
Well, at this stage, it was...I had sweaty palms.
Everyone has guessed all the easy ones and I'm left with a hard one.
I looked at 26 and it was something you can cook.
Uh, 26.
26.
Is that halloumi cheese?
Robbie, a valiant effort, but it is not halloumi.
I'm sorry.
You're in round 2. ANDY: Unlucky, Robbie.
At this stage, I'm a bit worried about getting to elimination,
you know, and I've been down there before
and I just I hope can last it in the next cook.
So we've got Malissa and Robbie in round 2.
Antonio, let's go. Looking for three more to join them.
I think I'm gonna go with 11.
Gorgonzola.
It's correct, mate. Gorgonzola.
Adi.
Let's have it.
ADI: OK. I'm gonna go with 26.
You choosing 26? Yep.
This is the one that Robbie incorrectly identified as halloumi.
What do you think it is?
I think it's saganaki.
You'd be right. Well done. Oh, well done, Adi! Yes!
Well done! Whoo!
You guys are actually doing really well.
Well done, Adi. Well done.
Next up, Declan.
Um...maybe smokey barrel vintage cheddar.
Um...
(LAUGHS) You've absolutely nailed it.
It's smokey barrel vintage cheese. Oh!
Cath, what's the cheese?
Halloumi.
Halloumi is correct. Thank you.
CONTESTANT: Nice one, Cath.
Rue, let's go. OK.
It's back to me and I'm not gonna lie,
I am walking to the table with so much dread.
Pick a cheese. Go on.
25. 25?
Yeah.
I have no clue,
so I'm just gonna wing this one.
Um...
Old English cheese.
(DRAMATIC MUSIC)
Rue, unfortunately, I think you know you are incorrect.
Yeah, yeah. (LAUGHS) It is not old English cheese.
Welcome to round 2.
Pa-pow!
Oh! (LAUGHS)
Rhiannon, come on down, please.
I can't bloody believe it's come to me three times.
There's not many cheeses left and they all look the bloody same.
I'm worried.
Like, 16's my birthday.
Oh, OK. So I'm thinking I'm going to go 16.
Really winging it now. I'm winging it, alright.
Come on. You got this. I love living on the edge.
I'm going to gouda.
Unfortunately not.
Oh, jeez. It's not my lucky number anymore.
Unlucky, Rhiannon.
Bloody hell.
Phil, we're looking for one more person to join round 2.
Let's see what you got.
I'm going to go with 16 as well.
16. MELISSA: Also. Alright.
So Rhiannon just got that wrong.
Is it a Comte?
Ooh!
It's Comte.
Yes!
(APPLAUSE)
Let me just... Let me just skidaddle right over there.
(LAUGHS) I'm just gonna...
Ralph, we're looking for one more person to enter round 2.
So, I'm trying to think of something that I've tried before.
And I remember, "Oh, Gruyere has holes in it."
I'm like, "You know what, look for a cheese that has holes in it."
Uh...29.
Why did you pick 29?
It has holes in it. It has holes in it.
Good answer. Alright. (LAUGHTER)
(DRAMATIC MUSIC)
OK, just purely on what it looks like and because of the holes,
I'm gonna guess maybe Gruyere.
(SUSPENSEFUL MUSIC)
Ralph,
unfortunately that is an incorrect answer
and you, my friend, are in round 2.
That's OK. ANDY: Unlucky, Ralph.
Oh, my God!
I'm hoping round 2 has nothing to do with cheese.
I don't wanna use cheese or talk about cheese
for at least another month.
The term 'cheese' is vetoed from my vocabulary.
Ralph, 29 -
Taleggio.
Rue, 25 -
edam cheese.
(LAUGHS)
Alright, you know what that means, you guys?
You're all safe. Congratulations.
Head on up to the gantry. ANDY: Nice work!
ADI: Thank you.
I'm, like, literally in round 2
with, like, amazing cooks
like Robbie, Malissa, Rue, Ralph,
so I'm actually really worried.
On the table in front of us are 10 nostalgic dishes.
For many people, each of them carries with it
a memory of times past.
In round 2, we want you to choose one of these nostalgic dishes
and use it as inspiration for your cook.
Righto. Should we see what we've got at the dinner party table?
Prawn cocktail.
Bit of apricot chicken.
A good old Aussie classic, curried sausages.
Another Aussie classic - good old pav.
My favourite - bread and butter pudding
And in front of me... Any guesses?
CONTESTANTS: Trifle. Nailed it. That's a trifle.
Jock's...Jock's eyes and mouth is watering in that beautiful portion
of spaghetti bolognese.
We've got matzo ball soup,
congee
and, lastly, moussaka.
You're going to have 75 minutes
to take one of these nostalgic beauties...
..and put your own spin on it.
The least impressive dish today will send its maker home.
Is everyone ready?
ALL: Yes!
Goods. Because your time starts now.
ANDY: Come on! Let's go! (CONTESTANTS CHEER)
Let's go! Come on, guys! Go, Rue! Come on, Robbie!
Go, girl! Whoo!
MALISSA: OK.
All of those dishes definitely remind me of my childhood.
We would get pavlova, you know, at Christmastime
or, you know, spaghetti bolognese
was always a staple at our household.
Oh!
THEO: Bolognese? Yeah, I'm making pasta.
PHIL: You bloody do it, love, and you smash it, right?
Yeah, let's go. Come on.
So I'm thinking about putting the bolognese inside a ravioli.
CATH: Ahhh! A lovely idea.
Yeah? ANTONIO: I like it.
To make the spaghetti bolognese different,
I'm going to be making a spag bol ravioli with pesto on the side.
Typically, a spag bol does need a bit of time
to develop those flavours.
It's pretty ambitious in 75 minutes, so I am a little bit nervous.
Definitely don't want to go home.
So, yeah, got to work quick today.
Oh!
Oh, great knife skills, Malissa.
Thanks. I've been practising.
MELISSA: What would you do?
I would do a prawn cocktail just simply because I think 75 minutes
would give me the boujiest prawn cocktail out there
and that would instantly make me safe.
Absolutely. What about you?
Um, look, if I wanted to play it safe,
I would go with a rendition of congee
because I know I could achieve it in a 75-minute cook and do it well.
ANDY: I'll go bread and butter pudding 'cause that's probably...
My nan used to make the worst bread and butter pudding of all time.
God rest her soul. Oh, my God!
But I just have a nostalgic connection to that.
I am thinking of making my take on the trifle.
I'm going to do a Swiss roll
with a strawberry jam,
a chocolate whipped ganache and ice cream.
I have made a few Swiss rolls in my lifetime. (LAUGHS)
And to be honest, I hope this trifle Swiss roll cake is a good one
because I don't want to go home.
Let's go, Ralphie.
Getting some really good aromas up here.
CATH: Yeah.
(HUMS)
You know, going back to the old-fashioned days,
so I'm feeling relaxed, I'm not in a hurry.
(HUMS)
(LAUGHS)
I guess I'm getting used to wearing the old black apron.
DECLAN: Hey, Robbie hasn't even come out yet.
CATH: Yeah! What's he doing?
Just watch the king of slowness.
(DECLAN LAUGHS)
CATH: Oh, here he is!
Come on, Robbie! (APPLAUSE)
Sausages, hey?
It's serious.
I picked curried sausages
'cause it's something that I do all the time at home,
but I'm gonna put my Asian twist to it all
and...and make it taste like a curried sausage should taste.
Yeah, I'm quite happy. I think I've got it under control.
The nostalgic dinner party starts in one hour!
(CONTESTANTS EXCLAIM) THEO: Come on!
Let's go!
Ooh!
Ralph, what are you making?
I'm making the trifle.
So I'm gonna go custard, date cake, cream.
So today I'm making my version of a trifle.
So I'm going to have the elements there.
I'm gonna change the sponge a little bit.
I'm thinking of making a date cake in the middle
instead of using the traditional sponge
and then I'm just going to change the custard up and cream up as well.
Um, and then I'll just leave out the jelly
'cause I never really liked that part of the trifle, anyway.
So, trifle, my aunt used to love it.
Like, when we used to live in Cape Town and would have family visits,
like, she loved trifle.
For me, this is a good challenge just because it's really taking me
to a place where I had my family, it was Christmas,
it was a happy time, so I'm actually quite happy with this challenge.
And I feel pretty confident that I'm going to put up a good dish.
You're doing moussaka, Rhi?
Yeah. Yeah, nice.
CATH: What's your twist?
Got chilli in it. Ah, of course!
Good old chilli.
Me and chilli are best mates.
Moussaka, it's a nostalgic dish for me
because my sister's made it for years,
so I'm hoping I can do it justice.
DECLAN: Looking good, Rhi.
I'm doing slices of the eggplant and the potato.
Then I'll get on to the meat.
Then I've got to make a white sauce.
Oh! Making a mess!
Layer the dish, and then it needs 25 minutes in the oven.
Normally you'd have hours to cook the moussaka.
My only concern is that I am not going to have enough time.
(SINGSONGS) Rhiannon. Rhiannon.
How youse going? You look like you are moving.
I'm moving, mate. What's going on? What are you doing?
I'm doing mince, white sauce, got my stuff ready
and I've just gotta...
You're going to be fighting time here.
I know that you're bitten off a lot with moussaka.
I have, I have. It's OK to bite off a lot.
But you have to execute it. Otherwise, you're vulnerable.
(DRAMATIC MUSIC)
Oh!
Sorry, Mel. It's OK.
Listen up, guys, you've only got 45 minutes to go!
Come on! ANDY: Come on!
(CONTESTANTS CHEER)
Let's go! Let's go!
I've gotta go to the pantry.
Malissa. Hello, Malissa.
Hi. Hello, hello. How are we? Let me guess.
You picked bolognese. Yes, I did.
Have you got enough time to do this properly, you reckon?
Well, I'm gonna do, um...
When you make it at home, how long does it take?
A long time, but my plan is to just make...
..make a filling of a ravioli.
Yeah.
Because I'm not gonna have time to get depth of flavour in a sauce.
So I thought if I can put them inside a ravioli,
you'll still kind of get that feel of a bolognese
but it'll have a little bit of a twist to it.
I like the sound of it.
You've set yourself up with a really hard challenge, though,
'cause actually trying to do that in 75 minutes is also hard.
Cook it, cool it. Fold it. Yeah.
Make the pasta.
Cook it again. Yeah. I'll do my best. Thank you.
CATH: Ah, fantastico! Bravissima, bella!
(LAUGHS)
These smells definitely take me to home.
They remind me of, you know, my family.
It's getting there.
They remind me of my nonnas
and...I want them to be really proud of me
and see me in the zone when I'm cooking.
Once this is done, I'm gonna take my sauce off and get it to cool
because it needs to be cool before I can start filling my ravioli.
Um, so, yes, I am going OK with time,
but I just gotta keep moving.
I don't have time to stop.
PHIL: Good job, Ralphie.
RALPH: I've got the sticky date cake in the oven for my trifle.
I'm kind of working on my custard now.
I want to do something a little bit different with the custard.
When I was a kid, I used to love bananas.
So I've decided to make a banana custard instead of a normal custard.
G'day, Ralph. How are we?
What are you... What are you making?
Trifle. You're making trifle?
I'm making... So I'm gonna...
Um, I've got, instead of using the traditional sponge,
I'm gonna do a date cake,
just 'cause I loved date cake growing up.
Still have the custard, still have the cream.
Date cake, pretty heavy. Yeah.
Custard, pretty heavy.
Cream, pretty heavy.
OK.
So... Where's the freshness?
Yeah, where's the freshness? OK.
I'm really worried that my trifle is too heavy.
I need to find something to lighten it up.
ANTONIO: Ralph.
What... Fresh? Something fresh.
What are you gonna put in? Yeah.
So I'm thinking of something now.
So I'm running through a few ideas in my head.
And, do you know what, oranges. Oranges would be a good idea.
PHIL: Go, Ralphie!
So I'm just candying some oranges
and then cutting them with some sweetness,
just to add a different textural layer as well.
So hopefully the oranges will keep me in this competition.
OK, it's all good.
We've got 30 minutes to go and I'm just motoring.
I need to get this moussaka in the oven asap.
THEO: Come on, Rhi. Let's go. CATH: Get it in.
DECLAN: Come on, bad girl, Rhi-Rhi.
Now it's time to layer the dish.
Potato, meat, eggplant, potato, meat...white sauce.
That's it. Yeah, nice, Rhi.
Yeah! Wow!
Look at that, Rhi! That's beautiful. Oof! Oofty!
Don't drop it. Don't drop it. Don't drop it. Get in the oven!
Moussaka means a lot to my sister and I know her recipe's amazing.
Yeah, baby!
So I'm hoping that my moussaka with a kick
could get me through.
I'm bloody stoked.
DECLAN: You're doing a lot of whisking today.
I know. I'm gonna have muscles by the end of this.
So my trifle Swiss roll cake
is coming together really beautifully.
PHIL: What's that, Rue? Uh, Pectin.
Pectin. Yeah.
I'm just starting on my strawberry jam.
This is my last component, so I do have a bit of time.
My white chocolate ganache tastes really good.
I have my ice cream churning, and it looks Looks perfect.
(TIMER BEEPS)
I get my sponge out of the oven.
I need to make sure that it's cooled down before I roll my sponge.
Everything seems to be working out really well.
(ROBBIE WHISTLES)
I'm cooking curry sausage with coconut cream,
with steamed rice.
I love you, Robbie.
Curry sausage is something I cook all the time
and that's what I'm good at.
Robbie's cook today, he's doing a yellow curry.
It seems to be much like a few of his cooks
he's done in the past in the MasterChef kitchen.
He is going up against some strong cooks in this elimination,
so I think it is a safe option,
but maybe not the right one.
How you going, love? You OK?
Yeah, good, Robbie. How are you going?
Nearly finished. Nearly finished?
Yep. What?
Robbie! How you going, my brothers?
Quite good, mate.
Ooh-hoo-hoo-hoo! Then again, mate.
This looks suspiciously like the trademark Robbie curry.
Yeah. (LAUGHS)
Is it?
No, this is a different one. Oh!
It's different.
I've got peas and, um... It's got peas in it?
It's got peas and carrot, this one.
Is that the difference?
If you taste, that's different to my other one.
Come on, it's very close.
It's very close. No.
It's pretty close, brother. It's not.
Look at you trying not to laugh. Yeah, no, no.
(JUDGES LAUGH) No.
Talking to Jock and Andy...
..I realised I can't cook the same thing every day.
How long have I got?
Maybe I could change my dish?
MALISSA: Are you gonna change your dish, Robbie?
Yeah. Easy. There's plenty of time to do it.
He's changing it?
I realised I can't cook the same thing every day.
How long have I got?
Yeah, I'll make a shrimp cocktail.
MALISSA: Are you gonna change your dish, Robbie?
Yeah, easy. There's plenty of time to do it.
Alright.
He's changing it?
DECLAN: Yeah.
The prawns are there. It's gonna be very quick.
I do the classic prawn cocktails with, you know, your egg mayonnaise,
tomato sauce, a bit of lime.
It's not gonna take me 10 minutes.
So I'm gonna have plenty of time.
Argh!
This is... (CHUCKLES)
Today's gonna just show that I can actually go out of my...my boundaries
and do something new.
Come on, old boy. ADI: Looking good, Robbie.
BRENT: Go on, Robbie. Let's go, mate!
ANTONIO: Go, Robbie!
Prawns are cooking.
The next thing that I need to do is make the cocktail sauce.
ADI: What's he doing, though? CATH: He's doing a mayo.
Oh. Looks like.
So then that's when I thought to myself, I'll put a twist on this.
I'll do my own twist and I looked at the curry sauce.
And I thought, "If I mix this with my mayonnaise,
"I'll know it's a magic flavour."
ANTONIO: Yeah, he's gonna make a curry mayo.
You already have the curry there.
Use it as a base for the mayo.
It's a twist - it's a curry prawn cocktail,
which no-one's ever had before.
And, yeah. I tasted it and it was magnificent.
That's it, Robbie. Come on, mate.
CATH: Oh, this is a really nice time for you to relax, Rhi.
Just deep breathe now.
You've got your main element.
Have fun now.
RHIANNON: I've got the moussaka in the oven
and I keep checking on it and I'm like, "This looks like a bloody gem."
I needed a fresh element because moussaka is actually quite rich,
so I'll just make a Greek salad.
Beautiful, Rhi.
Yeah, Theo's not the only Greek in the house.
You know, I can be Greek for a day. (LAUGHS)
RUE: How you going? RALPH: We are good, good, good.
Yeah.
With my trifle Swiss roll cake,
things have never worked this well for me before in this kitchen.
I am about to start rolling.
I put my jam on the bottom of the sponge
and then I put my white chocolate ganache.
I spread it all out evenly.
ANTONIO: Good job, Rue.
It's my take on the trifle and I am just praying
that It's actually good enough to keep me in the competition today.
That's looking good.
Time for some critical choices to be made.
Eight minutes to go. (CHEERING AND APPLAUSE)
CATH: Oh, come on, guys. Come on! (WHISTLING)
WOMAN: Come on, come on, come on! Come on, come on!
Come on, Mal. Come on.
You can do it. Far out. It goes quick, doesn't it?
So I need to start filling up my ravioli
and my bolognese isn't completely cool,
so I'm a little bit worried about that
but I had a little bit of a taste and it tastes really, really good.
THEO: She's gotta go now. PHIL: Is it cool enough?
Yeah, it has to be. I gotta do it.
So I get my bolognese filling to my pasta.
DECLAN: Nice, Mal. THEO: Good work, Mal.
I'm cutting it out and I've looking at 'em thinking,
"OK, it looks good. I think we're on track here."
And then somehow... I don't know what happens.
Oh, no!
They've stuck to the bench.
I am stressing out right now.
I don't know what I'm gonna do.
PHIL: Be gentle. If you just get one, you get one. Just be gentle.
It's not working.
CATH: Come on, love.
Come on, you can do it. Just take one deep breath.
No!
Literally everything that could have gone wrong
has gone wrong right now.
I can't use those pasta sheets. I can't use those...
None of that.
And I have nothing to serve the judges.
It's not working.
I've got one more sheet of pasta,
so I think I need to plate up something.
Alright.
You can do it. You can do it.
I need to make some pasta.
Just plain old fettuccine pasta.
ANTONIO: Just chop it up.
Just make something and get it in the water.
ADI: All good, hon. Do not give up.
That's it. Go and get your plate. Go, go, go!
Go, go, go! Come on, you can do it! You can do it! Come on!
JOCK: Three minutes, guys! ANDY: Three minutes.
Three minutes, come on! Come on! Let's go!
(DRAMATIC MUSIC)
THEO: Come on! Let's go!
RUE: This trifle Swiss roll cake looks phenomenal.
So I hope this is enough.
(CHEERING AND APPLAUSE) (HUMS)
So now it's time to build the trifle.
Bottom layer, banana custard.
And then I've cut my sticky date cake and kind of put them in there
followed by the candied oranges
to add a bit of freshness to the dish and then cream on top of it.
It looks beautiful. I actually love it.
The layers are all perfectly even.
CATH: Run, Mal! Come on, Mal!
Come on! Come on!
Time is going so quickly.
PHIL: Get it in the bowl. Come on!
My pasta is still cooking.
This is an absolute nightmare.
What's left? How much? Two minutes? One minute?
It's an elimination and I feel like I'm not going to have a dish.
One minute. Come on! One minute! Whoo!
MALISSA: Time is running out.
I just need to get everything together.
I've got my pasta,
which I've quickly just tossed through the bolognese sauce.
(SHOUTS) Mal, get it in the bowl!
This has been the most stressful cook of my life.
Yeah. This is... This has been crazy.
DECLAN: Go, go! Oh, my God!
Come on! Let's go, guys! Come on!
Come on! Go, Mal! Go, go, go, go!
JUDGES AND CONTESTANTS: 10, 9, 8,
7, 6,
5, 4, 3,
2, 1.
That's it! (CONTESTANTS CHEER)
Whoo! Oh, Mal!
Oh! Perfect.
Oh, my God! That was so stressful.
RHIANNON: I'm stoked. In all honesty, I'm really happy with the flavours.
If I go home today, I'm really bloody happy with this dish.
CATH: Oh, poor Mal.
ROBBIE: You're OK. You're OK. You're OK.
Wipe your face.
You're OK.
You're OK. Wipe your face. Doesn't matter.
Yeah, it's all good. Just breathe. Breathe through.
You did really well. You pumped it out.
Yeah, mate. Your dish worked great. OK? OK?
Hey?
(BREATHES SHAKILY, EXHALES)
(EXHALES) It's OK, it's OK.
I've got a plate. That's all that matters. Yeah.
ROBBIE: Go get 'em, old girl!
RHIANNON: Why do I cook?
(CHUCKLES)
I know it's elimination, but I'm so stoked.
I don't think I ever feel confident that I'm staying,
um, but I'm really pleased with what I put up.
Here she is.
Hello. Mrs Moussaka.
Yeah. Hello.
Little bit of moussaka.
It's heavy.
Wow! (ANDY LAUGHS) Yeah.
She's a...she's a hefty number.
I'm a feeder. (LAUGHS)
(LAUGHS)
Rhiannon, how are you feeling after that?
I'm actually feeling really good.
Like, I really enjoyed that cook.
I felt like I was really in my zone.
It was a bit crazy in the beginning.
I had to get that bad boy in the oven,
so I was, like, working hard to make that happen.
You're a mum.
You're a self-admitted feeder. Yeah.
Talk to me about what moussaka means to you.
It means heaps to me.
My sister's married to a Greek man.
So she's always taught me how to make it from, you know, his mum.
I love bringing a bit of Greece into the household.
(LAUGHS) You know?
Well, Rhiannon, it's time to taste.
OK. Thank you very much.
Thanks, guys. Enjoy. Thanks, Rhiannon.
This is decent... It's a decent effort for 75 minutes.
Yep.
It's proper mum cooking. Yeah.
Um...
I-I got to say, it's great.
Tasty. I finished mine. I would have another portion, you know?
This is actually the perfect interpretation
of what we asked for - just something nostalgic.
Something that takes you back to a time and a place
where your mum cooked or your gran or whatever.
And that is exactly it,
and that's what Rhiannon is really, really good at.
I'm very surprised by how much flavour
she was able to generate in that short period of time
with that beautiful heat from the chillies
and then potato, the eggplant, beautifully tender,
and all of those flavours meld
and you have this beautiful, happy mess
beneath that burnished golden top.
What a dish for a challenge like today.
I think this is a raging success.
I could eat that all day.
If, you know, I came home
and that was sitting in the middle of the table, happy man, happy man.
RUE: When the judges try my food today,
I'm hoping that this will be a nostalgic dish for them to eat
and that it will remind them of a trifle
that they have eaten growing up.
Hey, Rue. Hello.
How you going, Rue? Hello.
OK, what's the dish?
I've made my version of the trifle.
Swiss roll with a strawberry jam
and a white chocolate and vanilla whipped ganache,
and a vanilla ice cream.
OK, fan of the trifle.
The trifle, I've had it, like, twice.
And in the end, I just decided, OK, I'm going to take the flavours
that are in a trifle and, like, you know, make it my own.
I think we'll taste.
We'll see you...see you later on. OK, thank you.
Thanks, Rue. Thank you, thank you.
OK.
I quite like the idea of it.
Yeah. Same.
I really like the reduced...
It's not really a jam, but it's sort of like a gel almost,
that's she's put through the middle of it.
That for me was luxury.
I really liked it because I don't like jelly in a trifle.
It's the reason that I don't like trifles.
So no jelly, like, absolutely got me.
I could still close my eyes and get, like, the links
between the trifle.
Trifle vibe. Yeah, exactly.
But without that weird slippery texture with jelly
that shouldn't be anywhere near cake.
Tell me what you really think about jelly. (LAUGHS)
MALISSA: I feel so deflated.
I'm really disappointed in myself.
This is not what I wanted to serve to the judges.
When you're in a room with so many amazing cooks...
..I'm very worried that it's gonna be me today going home.
Malissa. Hello.
How you feeling? Oh, I feel...defeated.
This isn't what you explained we were going to get.
It was ravioli, wasn't it? Yeah, it was ravioli.
But when I put my filling inside,
it was still too warm and then it stuck to my bench.
So I had about... I think it was 10 minutes to do the fettuccine.
So I'm a bit disappointed,
but, I mean, I managed to get something on the plate.
Fingers crossed you stay in the competition.
Thank you so much. Thank you. We'll taste now. Thanks, Malissa.
OK, thanks. Yeah.
MELISSA: Alright.
(SUSPENSEFUL MUSIC)
I understand exactly why Malissa's worried now.
Let's talk about the sauce first.
I actually quite like the flavour of that.
It's well balanced. It's nice.
But I've got a problem with the main event,
the structure of the... of the pasta itself.
She wanted to create a different dish, um, and it shows.
The pasta has no structure to it at all.
It's not a great representation of Malissa
and that's why I'm really... really upset for her.
Any pasta dish, the pasta is the foundation of everything.
You build it all on top of that
and when you have a pasta that is problematic,
you're really already fighting an uphill battle.
RALPH: I love my twist on the trifle.
It's got all the elements that I wanted
that remind me of my childhood.
So hopefully it's beautiful and it's not too heavy.
G'day, Ralph. Good day.
How you going, Ralph? Good, thank you.
That is for you.
Ahh.
Of the options, there weren't that many things
that, like, for me growing up were on there.
This was probably the closest one.
This is the one I know I've had
because my mum enjoys it and because her sister used to love it.
That used to be a favourite dessert when we lived in Cape Town.
MELISSA: Can you guide us through the layers?
The bottom layer is a banana custard.
Bananas, I loved them as a kid.
Date cake in the middle, oranges and then a cream.
Alright, thanks, Ralph. Thanks so much, guys.
See you later on, Ralph. Thank you.
Well, I think this looks very trifle-reminiscent.
Yeah, it does.
Spectacular. Thank you. You're welcome.
You going straight from the cup?
I'm just going straight from the cup.
I think there's a weird subconscious nostalgia with banana puree...
..of when we were all kids and we got fed it.
The nostalgia part of it actually made me enjoy it.
Yeah, and not only that, but it's really well executed
and all of those layers complemented one another really well,
even just the freshness of the orange.
It's an interesting take on a trifle, I gotta say.
It screams 'trifle', right?
Trifle. Trifle.
MALISSA: Good luck, Robbie.
ROBBIE: At this stage, I'm worried
because hopefully I made the right decision in cooking prawn cocktails.
But, you know, I've always pulled through
pretty well in the black apron, so hopefully things go good for me.
MEN: Robbie. How you going?
Hey. How are you, mate?
Oh, a bit nervous today.
How are you, mate?
Oh, feel a bit better now it's all over and done with.
So you pivoted into a prawn cocktail.
What have we got? What am I looking at?
So I just used the egg and the oil to make a mayonnaise
and I just used that curried egg flavour to bring it up,
which is quite a nice flavour.
Do you reckon you've done enough today to keep you safe?
Well, I hope so with the flavours and the prawn, hopefully.
We'll taste it. Thank you.
Thanks, Robbie. Thanks, brother.
OK, this one's an easy one to plate up.
Thank you.
Um...
..difficult to judge this.
I think in Robbie's haste to get a dish up,
the cooking of the prawns was a little bit sideways.
Consequently, my prawns were overcooked.
I think he's in trouble.
Prawn cocktail, it is all about getting an epic prawn
and just complementing it.
And I'm sorry, but the mayonnaise,
when you kind of put it on top of all this lettuce and it goes like that
isn't pleasant at all.
I think he finds himself in trouble today
because the execution of...
The way that he pivoted is just... it's really poor, unfortunately.
I agree with you.
Even just a really good crack of black pepper
just to kind of bring it together might have helped a little bit.
This was not his best day
and that does leave him vulnerable.
Malissa and Robbie's dishes were both disappointing.
Didn't quite come together for them today
despite their best efforts.
No, unfortunately there wasn't really many positives in both those dishes.
Which makes a very tough decision for us to make.
But, regardless, we've gotta make one.
Yep.
What better way to wrap up a week of nostalgia
than with a old-fashioned family feast.
This was your chance to take something popular from the past
and use it to inspire your cooking today.
Rhiannon.
You truly revived the classic moussaka.
Well done. You are safe.
Ohh!
I was like, "I...I can't breathe!"
Thank you.
CATH: Quick, quick, quick, quick. Just a little cuddle.
Oh, my gosh.
RUE: Good job.
Rue.
You took a trifle and twisted it into something tremendous.
You are also safe.
Yay! You're safe!
Oh, my gosh.
Ralph.
That was a nostalgic re-imagining of trifle,
to be remembered for all the right reasons.
You are not going anywhere either. You are safe.
(TRIUMPHANT MUSIC)
(RALPH SPEAKS INDISTINCTLY) It's alright. All good, brother.
Good job! Well done!
Good one, brother.
You and me, girl. Yeah.
Malissa and Robbie,
that leaves the two of you.
Malissa, when your raviolis weren't working, you tried to pivot,
but it might have been a little too late
because your pasta had no structure.
Robbie, you wanted to bring us curried sausages,
but you pivoted to prawn cocktail.
Unfortunately, your prawns were overcooked.
Both of your dishes, they were flawed.
But the flavours in one dish
JUST inched its nose in front of the other...
..which is why...
..Malissa...
..you're safe.
(PEOPLE GASP)
And I'm sorry, Robbie. Unfortunately, you're going home.
(CATH WEEPS)
Robbie, before you say a few words, Declan...
Yeah.
..you'll probably have something to say
about just how big an impact
that this great man has had on this competition.
Yeah, I think not only to me, but everyone, um...
You're an incredible man. You've taught me a lot.
And you're a mentor for everyone here
and a mentor for everyone watching at home.
So... Yeah.
..it's gonna be very tough not having you here.
You're alright, son. You'll be good. You'll win this.
Robbie, have you enjoyed your time in the MasterChef kitchen, mate?
Yeah, it's...it's been a pleasure, you guys especially.
It's been great to meet all these... all the family over here.
And...one day I'll take you to the bush
and teach you all about the real life, brother.
(LAUGHTER)
ANDY: We're coming up to the bush, mate. (LAUGHS)
Robbie, it's a rare gift to have somebody of your standing
in culture and experience in this kitchen.
And that's something that we'll always remember.
Thanks, brother. Cheers, mate.
Get up here! Well done, brother.
Well done. Thanks. It's been a pleasure.
The greatest privilege to have you here.
No worries. Thanks, brother.
A little bit sad for leaving young Declan and the family behind.
(CONTESTANTS CHATTER AND LAUGH)
CATH: I love you. Yeah, you're right.
MALISSA: We love you.
DECLAN: Bloody hell, mate. What am I gonna do without you?
Yeah? (EMOTIVE MUSIC)
Give it up for Robbie, everybody!
(ALL CHEER)
I've experienced something I've never experienced in my lifetime.
It's been a great pleasure being here.
NARRATOR: This week on MasterChef Australia...
MELISSA: From NOMAD in Sydney and Melbourne...
..night after night,
they'll take on a team of professional chefs...
ANDY: Nick Holloway and his crew!
..from some of the hottest restaurants around Australia.
Let's go!
It's a week-long culinary smackdown...
All you have to do to be immune from elimination
is beat the chefs
in a classic MasterChef challenge.
Game on.
Oh! I'm losing my mind.
CATH: We're taking on
the professionals at their own game.
RHIANNON: It's legit gonna take me
the dish of my life to beat these guys.
..and it will leave you salivating.