NARRATOR: Previously on MasterChef Australia...
The legendary Clare Smyth!
(CONTESTANTS CHEER)
...a world-class chef...
Today you're cooking my... beef and oyster.
(MALISSA GASPS) Oh, wow.
...brought a whopper of a Pressure Test.
I'm so emotional. That is so beautiful.
They gave each element everything they've got.
RUE: 134 steps today.
It's a lot.
Yeah! Yeah!
I am going to fight so hard.
I'm not ready to go.
But Malissa made a tough decision in the final moments...
OK, I'm gonna use it. I'm gonna use it.
ANDY AND CONTESTANTS: ..5, 4, 3... I'm gonna use it.
...2, 1.
...and despite her extraordinary effort...
I thought she did really well.
...Rue said goodbye to the MasterChef kitchen.
RUE: It has just been life-changing for me.
You know, the end of one journey is the beginning of a new chapter.
Tonight, it's an inspiring Service Challenge,
where they all wanna be the cream of the crop.
(ETHEREAL MUSIC)
(CHICKEN CLUCKS)
(BUZZES)
RHIANNON: Oh, how cool is this. Look at all the bees!
MALISSA: Wow!
Look at this big zucchini here, guys.
Oh, wow!
Yesterday was a huge Pressure Test.
Thankfully I actually had my immunity pin, which I used.
And now here I am - I've made the top 6.
RHIANNON: This is so awesome!
MALISSA: And it's so nice to step out of the kitchen
and be at this beautiful farm today
surrounded by such beautiful produce.
JOCK: Good morning! ANDY: Hey, crew!
Hey! G'day!
Good morning, everyone. ALL: Good morning!
As you might have noticed, we are one judge down today.
Mel's feeling a bit under the weather, so you're stuck with us two.
Ohh!
Soz. (ALL CHUCKLE)
Don't let that bring you down, though,
'cause have a look at where you are!
We are surrounded by 2.5 acres,
almost 400 garden beds,
an expansive orchard,
a berry patch,
beehives and so much more.
Wow!
Not only does the garden look bountiful,
the produce grown here
makes up the majority of the menu
at the two-hatted restaurant O.MY just down the road.
And today,
that's where your Service Challenge is gonna take place.
(ALL EXCLAIM) No way!
So for this challenge, we're gonna split you into teams of two.
Oh!
Everyone, grab an apron.
Oh, brown!
Grey!
I've found it a little bit hard
finding my feet in service challenges...
(GASPS) No way!
Yay, the girls!
...but I get picked with my best buddy, Rhi.
Oh, yes!
So I'm excited.
Awesome, Rhi.
OK. Brown team, we got Malissa and Theo.
Then we've got the girls, huh? Yes!
Cath and Rhiannon.
And then we've got Declan and Brent in the green team, huh?
Is everyone happy? CONTESTANTS: Yeah!
Doesn't matter if you're not, 'cause we're not changing.
(CONTESTANTS LAUGH)
So to tell us some more about this beautiful property
is one of the brains behind the operation at O.MY.
Please welcome head chef Blayne Bertoncello!
(CONTESTANTS CHEER) Here he is!
Hey, guys. How you going?
Hello! How are you, mate?
Good. How are you? Very good.
Hello. Good to see you! Good to see you too.
Blayne, firstly, mate, thanks for having us here.
It is spectacular.
This is living the dream for a chef, isn't it?
It really is, it really is. Gives us unlimited opportunity.
And, yeah, you really can't complain when it comes to this.
What do you think is really important about
this style of, you know, farm-to-table cooking?
Once you actually grow something,
see it grow for, say, eight weeks or so,
then you harvest it, then you use it,
it's pretty special.
Well, before we head on over to the restaurant,
in the true spirit of farm-to-table dining,
your job is to choose one ingredient from the farm
and then feature it
in either an entree, a main or a dessert.
But you'll need to choose your ingredient carefully,
because you won't know which course you're cooking
until after you pick your produce.
Righto. Ready to get your hands dirty?
Yeah. Go and grab a basket.
Grab a trowel, grab some gloves.
Get on out there. Yeah!
Get this basket, Cath? Yeah.
I'm with Cath! My bestie in the whole competition!
Oh, how good is this?
This is amazing. Look at everything!
Like, seriously, I'm in my dream element right now.
I can pick anything I want from this whole farm.
So here you've got little capsicums.
Oh, it's gonna be tricky, isn't it?
Because we do have to think about if it's gonna be
an entree, main or dessert.
They've got kaffir lime over there as well, though, Rhi.
That would be cool!
Thinking about you with Queensland. Yeah.
Limes and me are friends.
Let's grab some of these bad boys.
How nice do they look! Oh, beautiful!
Grab some of the big ones, hey?
You can use the leaves, you can use the lime.
We can make any entree, main, dessert with that.
Yep, that's us. Happy with that?
Yay! Well done! Awesome!
High five, girlfriend. Let's go!
I've gotta say, you have to be
one of the luckiest restaurants in the world.
Lots in the garden right now. What's peaking?
Yeah, so at the moment there's a lot of tomatoes,
a lot of cucumbers, a lot of zucchinis.
There's a lot of apples, beetroot,
heaps and heaps of different herbs.
This isn't gonna be easy, though,
'cause they've gotta pick the ingredient
and then we're gonna tell them which course they're doing.
What would you kinda go for that you know is gonna work
and you know it's at peak right now?
Probably go beetroot. Beet! Nice.
Beetroot would be the most smartest choice
to go across the three, I reckon.
What would you pick? One of the herbs might be nice.
I was gonna say lemon thyme. Yeah, or basil.
Oh, how beautiful is this, though? Yeah, I know! It's so pretty!
I'm buzzing being here today,
and it brings back all these memories of growing up.
Sort of feels like I'm at home.
This one here's 'Blue Spice' basil. It's my favourite.
I think it's one of the best ingredients we have.
All you do is you strip it like this
and it's got a really, really fragrant...
You treat it like a seasoning.
This is exactly the way I wanna cook - farm to table,
using ingredients that are fresh and in season.
Do you think that the 'Blue Spice' basil would work well in a dessert?
It seems like it would. Yes, definitely.
It'll go with everything, to be honest.
I use it on meats as well, on seafood courses,
right through desserts, yeah.
100%. It's a good choice.
Thank you so much! Thank you.
Have you tried these? Nah.
I wanna try. Just pop it in your mouth.
Oh, wow. Mmm!
Let's get some of them too. They're really, really sweet.
Me and Declan are both really leaning towards the tomatoes.
They're just, like... as I look around right now,
they're just ready to go.
Obviously, you know, we'd love to get entree or main.
Beautiful!
We're a little bit scared of dessert,
but I'm scared of dessert every challenge, so...
...let's just chuck tomatoes in there and let's see how we go!
ANDY: Come on, lads! Yeah, run it in!
So this is how it's gonna work.
Each team will pick a stake.
I don't want you to look at it, I don't want you to reveal it
until every person has got their stake, right?
Where we going? Ooh, mama.
Middle's looking good. Middle?
Don't look.
I'm gonna go this way.
Thank you! No worries.
Righto, green team.
There is two out of three chances that you're doing a savoury.
So if the MasterChef gods are on your side,
tomatoes in a savoury.
What'd you pick?
Dessert. (ALL LAUGH)
ANDY: Oh, no!
Here we got dessert.
We picked tomatoes and we've got dessert.
What have we done, Brenty? Why'd you get 'em for?
Are you crying inside? Yeah, I'm crying inside.
Righto. Grey team, ladies, what did you get?
Main! Main!
Nice. And that means...
We got entree! You got the entree.
Yay!
You'll have two hours to prepare your course for service.
You'll have access to an open pantry.
But remember, you must feature
your chosen ingredient in your finished dish.
The two teams that bring us the two best courses
will go into tomorrow's Immunity Challenge
where one of you will secure the first spot
into the top 5.
(CONTESTANTS EXCLAIM) That's right!
Are you ready? Yes!
Let's go, then. Let's go.
BRENT: Let's go, mate.
(TENSE MUSIC)
Hello! Hello. How you going, guys?
Good! How are you going? Good, good.
So we've got 'Blue Spice' basil to start with.
So that's our main focus,
that's what we're gonna try and showcase to everyone.
Malissa and I are thinking of
a raviolo filled with the 'Blue Spice' basil,
a vegetable broth and then maybe some sort of oil with the basil.
We're thinking of a ricotta-and-herb filling
'cause we really wanna have the basil in all the elements.
So in the ricotta filling, in the broth
and then in the oil as well.
Yeah, I mean, that sounds fantastic, yeah.
And would you recommend for the oil and everything
just using the leaves out of this?
Yeah, leaves... So strip the leaves down, as many as you can.
And all of this, strip that and use that
fairly heavily dusted over the end of the dish, I reckon.
OK. Beautiful, guys.
I reckon you can get started. Yeah, let's get started.
Thanks for your help, mate. Good luck.
OK, so I'm gonna get started on the pasta dough.
OK, great.
And then I'll work on the ricotta as well.
So do you maybe wanna start working on the broth and the oil?
Yeah, perfect, yeah. Great. Alright.
Lots to do!
We've only got two hours to prep to get it done.
I'm really happy with the ingredient that we picked.
I think we're both really comfortable using basil
and we were really happy when we got entree.
And I love working with Theo. We were together in the last team challenge.
Going for the win today. Definitely want that immunity.
Get that top 5. (LAUGHS)
Hello, hello!
Alright. Kaffir lime. CATH: Yes!
We've got main dish today. I'm stoked. I'm happy with main.
What's your thoughts? What are we doing?
Straightaway, I've got ideas.
I'm thinking I'd go down the seafood route
and maybe make, like, some sort of curry-based sauce.
So something fresh, so maybe...
You know, maybe a curry base with an oil, perhaps?
Yeah, out of the leaves? Yeah, love that.
Maybe a fish direction wouldn't be a bad idea for you.
Rock flathead. Absolutely premium fish.
Makes a beautiful curry as a fish. Yep.
And I can show you how to sort of prepare that.
That'd be awesome. We're not the fish queens...
Yeah, no, that's fine! ...of the crew!
I can show you that. That's no worries at all.
Any advice I can take off Blayne, I'm taking.
I'm, like, asking questions. This is just so amazing.
Then you've got your curry which you're gonna do.
And then we've got a broth-based curry, we were thinking.
OK. Is the kaffir lime gonna be through that as well?
Yeah. Use the fish bones and things like that.
Yeah, good idea. Yep, perfect.
Because that showcases using all the bits.
BOTH: Yeah.
Well, first thing up, I'm gonna show you how to fillet this fish.
Perfect. And then we'll get into it.
OK. That sounds amazing.
THEO: Oh, they're already in! Wow!
Hey, guys. THEO AND MALISSA: Hey!
Oh, it's so awesome.
I love being in a team challenge, especially with my mate.
OK, let's do this, sweetie, OK?
So let's get an idea of who's doing what, right?
So if you start that, right?
OK. Yep, yep. And basically, I'll do the broth.
You do need to communicate with each other in a team.
BOTH: Ohhh!
(BOTH LAUGH)
And her and I definitely have no issues with that! (LAUGHS)
We're both on the same page, aren't we, Rhi?
Yeah! Yeah!
Hey, guys. How you going? Yeah, real good.
(LAUGHS) Are you sure?
(LAUGHS) Thanks for this.
We've been thinking what we can do,
but me and Declan are doing dessert.
But not only that -
me and Declan are doing dessert with tomatoes.
Alright, what are we thinking?
Any thoughts yet?
Um... Yeah, um...
Speechless right now.
Um...
Alright, what are we thinking? Any thoughts yet?
Um...
(LAUGHS)
Yeah, it's not looking too good at the moment!
I'm very nervous.
I can't believe we've ended up with dessert.
We've just gotta get our thinking caps on
and sort of brainstorm some ideas
that we might be able to do with tomatoes.
We're thinking, um, maybe, like, a panna cotta.
OK. Yep.
So we'll have an explore what other ingredients are in the kitchen.
But, like, tomato, basil, strawberries,
they're all good things that work together.
Yep.
We're thinking of some sort of glaze to go over the top as well.
So balsamic and strawberries, balsamic and tomatoes
are the two absolute perfect combinations.
And you're wanting to finish it with a tomato...
...sorbet or something?
We thought, like, a tomato granita
with strawberries tossed in some syrup.
I really like where you're going with it.
In essence, these seem like good ideas.
I just sorta need that bit of, like, reassurance.
Just nail these three things,
you should be in a good stead to have a good dish.
OK. Beautiful. Go for it, guys.
Have fun! Looking forward to it. Thank you.
Let's go. Alright.
Yeah, the boys in the hood.
Hey, look - what a doozy for us.
The guys who, you know,
haven't shown their full strength yet in a dessert
get dessert
and they decide to pick tomatoes.
Like, I'm definitely nervous,
but, you know, you gotta roll with the punches.
And Deccy and I work really well together.
We know what each other can do.
Declan, he's gone with the panna cotta.
Alright.
I'm gonna get onto the granita and then get onto the glaze.
Can you go grab me some more strawberries?
I'm just juicing the strawberries and the tomatoes.
There's a ton going into this.
I've gotta get this tomato granita in the blast chiller.
Biggest issue is it not setting in time.
We just gotta nail it. Yep.
So... Yeah, yep.
Blayne, here we are - where the magic happens.
Yep. How are they going?
They're actually not doing too bad. Good ideas?
I think they've come up with a few smart choices.
Yeah. Brown team?
Yeah, so entree, they're going with ravioli of ricotta, basil.
They're gonna make a little oil out of the basil as well,
little bit of consomme
and then finish off with all the basil seeds
to keep that as, like, the prominent sort of thing.
Did you say raviolo or ravioli? Is it one big one?
One big one. Yeah. One big one.
Alright, what about the grey team on mains?
Yeah, so mains are gonna go with the beautiful rock flathead.
The kaffir limes they're gonna make into a bit of a curry,
also into an oil so it'll show in two parts.
The fish'll be cooked... nice pan seared.
Sitting on top of an eggplant, zucchini,
which have both been nicely barbecued
and dressed with kaffir lime oil
and also a little bit of acidity and salt.
You sound like you're vibin' on that.
Yeah, I think they might have found the simplicity...
...perfect, like, balance of simplicity
towards what they need to do for the course.
And now the all-important one.
Can't wait to hear what the boys are doing with tomatoes for dessert.
I reckon they've got something planned.
They're gonna go with a panna cotta.
Tomato honey panna cotta.
And then you've got tomato-and-strawberry granita,
which I really like the way they've put those two things together.
And because of that, we went down the path of
some balsamic-type glaze.
I actually think if they take that little risk
and they nail all those three things,
maybe it could be one of the best dishes.
Ooh! Calling it early!
It could be if they get it right! (LAUGHS)
Theo and Malissa, your entrees are leaving the pass in one hour.
Let's go!
THEO: Go, guys. How quick does time go?
Far out! (LAUGHS)
Now my pasta dough is resting,
for my raviolo, I'm going to move onto making the ricotta filling.
Can you do me a favour? Yeah.
Can you just put those on the heat behind me?
Just the milk on the heat, please. Thank you.
Teamwork, hey?
I've definitely taken the lead with this cook.
I'm really excited about it.
I usually go into team challenges feeling very nervous.
Hey, Theo? Yo!
Can you just hold this? Yep.
Just so it doesn't fall in, yep.
And Theo is so amazing. He's really supportive.
Beautiful. Look at it go! Burning me, but it's all good!
Sorry! Nah, it's all good.
Malissa and myself are working really well together.
We're both from European backgrounds.
Italian, Greek, you know.
Strict but loving.
Alright, Theo, you wanna get that water on when you're done with that?
And I think that's the way we operate in here.
We're both firm with each other but a lot of love in the area too.
I'm here for you if you need help, alright?
Thank you.
I'm working on the broth.
That needs time to develop flavour, time for balance.
I'm gonna add some celery, maybe some white onion.
Garlic, basil. Yep.
I want it to complement that 'Blue Spice' basil peppery flavour.
Smells delicious, doesn't it? Yum.
The broth is very important. Probably the most important thing.
Let that simmer for a bit and then start straining it and...
Sounds good.
We really want it to be light. It's entree.
Really light broth, a very light ricotta with the basil inside
and then the basil oil to just lift it all up.
Trick here is to keep a really nice colour.
I think this now is hitting the brief.
Wanna come and have a taste of this? Yep.
And when I say 'hitting the brief', I mean out of the park.
Oh, that's really good, Theo! Yep.
Good job.
CATH: Alright. I'll take that out.
We've got the kaffir lime leaves today,
so we're gonna have a beautiful seafood main meal
and we're gonna make a beautiful kaffir lime leaf curry sauce.
I am super excited but super nervous.
I've got a whole tray of flathead in front of me
that I'm going to fillet.
So I'll give you a little look at how I do it.
So the best thing about flattie is
they're actually really quite simple to do.
Yeah, OK.
So one side like this. Mm-hm. Yep.
Go into the bone here so you sort of feel it stop.
Yep. Twist the knife.
Oh, right! OK!
I just can't believe that
here I am with Blayne
having a personal masterclass.
And then press the knife against the frame,
up against the ribs there.
And then one swoop.
Just like that. Simple as that.
Oh, you're kidding.
Blayne makes filleting this flathead so easy.
That's so beautiful.
With this as well, it's got a bit of a rib cage here.
Mm-hm.
So you follow it down with your finger.
One, two, three, four, five, six, like this.
Just take it off there rather than having to pin-bone that.
That's awesome. No worries.
Wow! RHIANNON: Thank you.
Wow! How good's that!
In the words of Rhiannon, "I'm stoked." (CHUCKLES)
JOCK: Listen up, chefs.
Brown team, you've got 30 minutes to service.
Come on! (CLAPS)
THEO: Let's go, Malissa! We got this!
DECLAN: I'm working on the panna cotta.
We're using something we've just found in the pantry.
There's a tomato honey in there
that I think could go perfectly in our panna cotta.
It's not actually honey, but it's got last year's tomatoes in it
from the O.MY farm
and they've really reduced them down to a honey consistency,
creating this sort of beautiful, sweet, honey-tomatoey glaze.
Panna cotta, it's not something I've made too many times,
so hopefully it works out.
Let's go, brother.
The panna cotta is the main element on our dish today.
And if it doesn't hold its shape, it doesn't have the right texture,
it's gonna be a disaster.
MALISSA: Alright, let's go.
20 minutes till service starts
and my ravioli filling's looking really nice.
I'm really happy with this. It tastes really yummy.
So many floral notes and so much vibrance from that basil.
Now I need to roll out this pasta
and then I need to pipe in the filling.
THEO: It'll get crowded, so let's just... let's get moving.
We need to hurry up - we still have so much to do
and we need to start service very soon.
ANDY: Brown team. Hey-hey!
How are we? Good! How are you?
Very, very good. So... I want an update.
Alright, OK. Great.
So basically, I'm ready to make the raviolo.
The filling's done. Our oil's done.
The broth is done. I wanna taste this broth.
I think this dish kinda hinges on that, right?
What are you going for here?
I'm going for a very light taste
'cause we don't want it to overpower the basil
that we've got in our ricotta and on top of our raviolo.
It needs a bit, hey? Like...
I think strain that off. Yep.
I don't think the veggies are your friend right now.
It tastes a little bit canned-soupy. OK.
Just... it's a little bit bland, underseasoned.
Do you get that?
The whole dish is hinging on this broth
and I'm like, "Man!"
'Cause right now, I wouldn't say it's, like, bangin'.
And we need it to be bangin'
if you wanna go into tomorrow's Immunity, right?
Focus everything around your broth. Yeah.
'Cause right now it's just... I wouldn't say it's, like, bangin'.
And we need it to be bangin'
if you wanna go into tomorrow's Immunity, right?
OK. Alright. Come on.
And... get on the ravioli. I know!
I'm going, I'm going!
15 minutes to go and I need to work on this.
It hinges on this broth.
I will feel so bad if we do not get the win because of this broth.
Maybe he's right that it's just a little bit too bland, in a way.
I'm just trying to balance it out now
and see what I can add to it to give it that extra kick that we want.
Trying to add some aromats now.
Some bay leaves, peppercorns,
and we'll see how that turns out.
ANDY: Listen up. I can feel the chaos rising!
10 minutes till service. Come on, let's go!
CATH: Hold the head. Hold the head.
I'm halfway through filleting
this whole tray of flathead for our mains.
Oh, my God, Cath. Just... RHIANNON: You're right.
Take your time.
I haven't done very well with this one.
Slippery little sucker!
Just don't get flustered.
Yeah, yeah. Yeah.
I'm feeling lots of pressure.
BLAYNE: I reckon you've done enough. Yeah, you're gonna do one per, yeah?
Gonna have to get moving onto something else soon anyway.
So we've got the two-fish broth on. Yep.
The vegies are cut.
Yep, and they've been salted? They've been salted.
Yep. Lovely.
Oh, my God, we have got so much to do.
We really need to move.
Hot, hot, hot, hot, hot.
Currently I'm just chopping these chillis,
just about ready to blend the paste.
I've got the thought of curry in my head,
but not, like, the thick, creamy curry like I normally would do.
I can still infuse my beautiful flavours and aromats
but make it a little bit cleaner and more refined.
So let's use chilli, you know, your ground cumin,
your ground coriander, your shallots, your ginger,
and I put kaffir lime zest too.
It's our feature ingredient
and, you know, you have to make sure it's featured.
I've just made, like, a little, like, fresh paste
which I'm putting in with the fish stock
which had all of the aromats.
Ooh, it's nice. Yeah.
It's nice. Nice kick of the kaffir as well.
Yeah, it's nice. It is really, really nice, yeah.
Are you happy for me just to strain it and... that'll be our broth?
Yeah, I reckon that's quite nice. Awesome.
DECLAN: Yeah, beautiful. It's a very tricky one.
I'm very nervous about this challenge.
We've gotta put tomatoes into a dessert.
So we're doing a tomato-honey panna cotta
with a tomato-and-strawberry granita,
a balsamic glaze.
And I hope this all pulls together, but I reckon we've got it in us.
This is a weird-but-could-be-wonderful dessert.
I've got my panna cotta mix at a point where I'm happy with it.
So with the moulds, it's gonna go in the blast chiller
for a little bit.
Alright, Brenty. We really need to get this granita in there.
Yeah, it's going.
We get the tomato-honey panna cotta
and the granita into the blast chiller.
And we can't taste 'em all together until just before service.
Oh! Alright.
So hot out here.
It's just getting stressful again.
Now I'm onto the balsamic glaze thing.
There's a pantry full of gems in there.
And there's this black garlic.
It's not garlicky at all.
It's a quite really deep, deep flavour,
so with, like, balsamic vinegar and tomato water diluted,
I think, you know, it'll get that real, like, burnt-caramel taste.
We really wanna win this and we wanna show we understand
the pairings of tomato.
I think black garlic really lends itself.
It's gonna be the thing that either wins it for us
or loses it for us!
Theo and Malissa, your diners have arrived!
Oh, wow, OK. Alright, let's move! Ooh, people are here. Exciting!
Better, right? Oh, that's much better.
It's really light. I like that. That's what we want, right?
So I think my broth is where it needs to be.
Alright, those ones are ready to go.
Now I need to work on the raviolo with Malissa.
We need to punch these out.
Well, here we are in O.MY restaurant.
Uh, two hats, mate!
Customers are in, seated.
There is an air of anticipation. Yep.
All of the produce today comes from the farm.
That's the most exciting part about it.
As chefs, we love that kinda thing, right?
There's no excuses
why everything in that kitchen today isn't delicious.
ANDY: We've given them the recipe for success.
You know, they've been guided by Blayne, two-hatted chef.
Beautiful kitchen in there.
The ideas are cracking.
I am looking forward to a nice little three-course lunch.
We're only looking for the top two teams.
Obviously four cooks will go straight into tomorrow's Immunity Challenge.
From there, one of them is straight into top 5.
Can you believe we're there already? No, I can't.
Top 5? Unreal.
THEO: Gotta move now. Come on!
I just need to make sure that I get all the air bubbles out.
How many have you got? Nine.
Alright, we need to get moving.
One of the main things I wanna avoid is hungry diners.
Water is boiled. It's all ready to go, yeah.
I want them to be hungry and ready to eat,
but I don't want them to be waiting too long.
They've all floated to the top.
Pull them out? Yeah, take 'em out.
My other main focus today is in plating.
I want it to look beautiful. I want it to jump off the plate.
I'm ready to rumble.
Behind, behind.
That freshness of the farm,
for it to be really bright and engaging.
BLAYNE: You got this? Yeah. Got it.
I have my raviolo in the centre.
I top it with chiffon sugar snap peas.
I pour my broth around.
And then I put a heap of the flowers of the 'Blue Spice' basil on top.
I dot my oil around the outside of that pasta.
And that's the dish. It looks perfect.
I can't believe that we pulled this off.
You happy, mate?
I'm very happy. Beautiful. Me too.
Malissa. Wanna call it together?
BOTH: Service, please!
(BLAYNE LAUGHS)
Oh! Here we go.
Ooh! Ooh!
Thank you.
Ricotta and basil raviolo,
vegetable broth and 'Blue Spice' basil oil.
This smells like basil. Definitely!
Um, I really, really liked that.
Same.
It was fresh, it was delicious.
It was light.
And dare I say it?
It kinda fits really well in this two-hat restaurant.
Like, I could picture that actually being on the menu.
The green oil - it makes your mind think of basil
just through the colours of it.
It was vibrant, it was well made.
And then the pasta work -
very fine, beautiful egg pasta,
crimped really perfectly around the outside.
So no waterlogged ricotta going on in there at all.
And then that stunning broth.
It took me to aromas of... Italian summer.
Yeah. Do you know what I mean?
Like, very, very beautiful flavour. For sure.
I feel as if that came from the farm.
Yeah, I couldn't agree more.
I didn't know they had this in them.
It's brilliant!
The balancing of the basil in all three elements
is absolutely on point.
It's so impressive. These two have worked so well together.
Really impressed with Malissa in there.
I think she's taken the lead on this one.
I think that what they've put on the plate, it's unbelievable.
Unreal.
THEO: Then that's our last plate.
MALISSA: Alright! Beautiful. BLAYNE: Well done. Well done, guys.
That was really good. Yeah, really good.
Oh, my God. Eugh!
The diners have already had their entree by Theo and Malissa.
Now it's onto the main.
How are you going with the fish cooking?
When are you gonna do that? We gotta do that now.
You've only got 10 minutes.
Um... Oh, right. OK, hang on.
We're no way near ready.
Pepper and salt, pepper and salt.
Cath and Rhiannon, you guys have gotta get going.
I am not confident. RHIANNON: Don't be silly!
It's just absolute panic stations now.
I don't know if I can cook fish.
Cath and Rhiannon, you guys have gotta get going.
They've gotta cook that fish now. Yeah.
Come on!
RHIANNON: OK. Let's go.
How you going? Nah, I don't... Honestly...
I don't know. No, it's all good! Turn it.
It's gotta be crispy. It's not crispy.
Oh, my God.
Cath's working like a maniac to get this fish done.
Come on, Cath. You've got this. I don't know.
Come on, it's fine.
Rhi, I'm not a fish girl.
Seriously, just keep moving.
It's not something that's comfortable for Cath,
so I'm going, "Oh, my God, I'm so proud of her."
But stop. Don't think, keep going!
Come on. Oh, my God.
Just do what you're doing. You're doing a good job.
Stop stressin'.
There's no doubt you do not wanna let your teammate down.
However, we are a team, so for me, you've just gotta accept that
and, you know, we're trusting each other.
Just keep movin'!
I'm trying, love! I know.
Baby!
Granita's set. (HOOTS)
They're good.
And the panna cotta's set too.
So now we've gotta taste it and see if it all works.
So... strawberries underneath.
The panna cotta on top. And then a scoop of tomato granita.
And top it with the black-garlic glaze.
It's only supposed to be a few drops.
Yeah, less glaze. Alright.
Mmm. Yummy!
This is a bit... quite different to what I normally do.
Yeah, it's a weird one, but it tastes beautiful.
Fingers crossed. Hope the judges love it.
(DINERS CHATTER)
Service, please, guys. Oh, you really wanna get crackin'.
Look at that. Yep, that's good.
Leave it. Nah, is it raw?
Let's just cut one. We've gotta test.
Check it. You've timed it?
Yeah, it's beautiful.
We've got this. Let's go.
Service has started and I'm like, "Oh, my God.
"I've gotta plate up out there."
I'm just gonna start plating these, OK?
Yep, yep.
OK, behind, behind, Cath. Behind, behind.
Hello! Hello.
Oh, man. OK. Alright.
Let's do this.
I've already coated the vegetables in the kaffir lime oil.
So we do the oiled vegetables, the beautiful fish,
a bit of the oil on top.
The diners will put their curry broth on.
Ooh! OK.
There's our dish - and it looks beautiful.
I've completely surprised myself.
Service, please.
I'm not known for my refined plating.
(LAUGHS)
(CHUCKLES)
Wow! Hey-hey!
Thank you.
Flathead and seasonal vegetables in kaffir lime oil
with a curry broth.
OK.
I think they've really shown restraint
in order to let the kaffir lime sing more.
My flathead was cooked beautifully
and it looked really lovely when it came out -
beautiful lick of that kaffir lime oil over the top,
sitting, like, nice and proud on top of the sauteed vegetables.
I thought the broth was really tasty.
As I said, really showed restraint,
because they had a good thing going with that fish stock
and it just let that kaffir lime kinda sing.
There's a lot to like about this,
and I think the first thing I'm gonna say is the flavours.
Like, you get this sort of waft of curry.
And then at the end, there is a tinge of lime leaf on there.
But what you're getting is the beautiful, intense umami broth
that's just ever-so-slightly highlighted by that lime leaf.
Going awesome, love.
Last ones.
How good is that.
That's it. OK, this is it.
This is it. This is it.
Service, please.
Ahh! We're done! We're done!
Whoo!
(LAUGHS) Oh, well done, sweetie, hey?
Whoo! Whoo!
Oh, it was really hard for me. It's not something...
Rhi's, um...
Rhi's good at curries, good at all that.
But I've never... I'm not a fish person.
So I just, um... I'm really worried.
I don't wanna let Rhi down.
And, yeah, I'm not real happy with the fish.
Can I disagree? (LAUGHS)
I completely disagree. Yeah, it was really hard.
It was really hard. I'm so sorry, Rhi.
No, no! You did really well. Don't be silly.
DECLAN: Alright.
Look, it's not ideal having to plate up a dessert
with tomato incorporated into it,
but I'm surprised.
I think all the elements work well together.
The black-garlic glaze is really punchy
and the nice, fresh sort of acidic hit of the granita
is working well with the sweet bitterness from the panna cotta.
(WHISTLES) Not bad!
Alright. Should I start demoulding these?
Are you nervous about that? I'm nervous.
About that? Yeah.
(TENSE MUSIC)
(BREATHES DEEPLY)
But the panna cotta's not giving and they're not coming out.
If my panna cottas fall apart when I demould them,
I think, you know, you can throw this one out the window.
Nuh.
I know what it is.
I didn't spray that tray.
Ah!
NARRATOR: Get inspired by our fabulous home cooks.
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I know what it is.
I didn't spray that tray.
(GROANS)
There's a lot riding on these panna cottas today.
If they fail, not only will we
not go through to the immunity cook tomorrow,
diners out there will have disaster on the plate.
Brent?
I didn't grease up that tray
and they're all sticking to it.
Um... BRENT: I'm nervous.
It's like a duck at the moment.
Nice and smooth on the outside,
but underneath...
Like that, mate. That's my brain right now.
I've got two trays in there that I did spray,
so fingers crossed that these next ones work.
Yes, friend!
And they're falling out perfectly.
Whoo-hoo-hoo!
Happy days!
So nervous. So nervous.
Now I'm shaking so much
you can really see that wobble on the panna cotta.
So anxious getting these out.
Um... it all comes down to this now.
I'm trying so hard not to screw this up
because I know I've only got about three or four backup panna cottas.
How you going, bro?
Yeah.
Didn't think I had it in me.
Day one, coming into this kitchen...
...I wouldn't say I was too creative.
MELISSA: What style of curry would you call this?
A...Northern Beaches curry.
ANDY: There you go! (LAUGHS) Perfect!
Straight outta Freshwater. Perfect. Perfect!
Oh, look at that colour on the bottom.
Yeah, it's beautiful, hey?
And now I'm able to incorporate tomato into a dessert.
So I'm pretty proud of how far I've come.
(WHISTLES) Not bad, I tell you what!
What? You know, rewind an hour or so.
We were in the farm with tomatoes, doing a dessert.
Whoo-hoo-hoo!
Alright, let's go.
You wanna start plating 'em up? Yeah.
It's service now.
We've got our elements ready to go,
but we're petrified because we've gotta make it look beautiful.
Alright, ready? Alright. You good?
I'm gonna run along with the fresh strawberries on the bottom.
Declan, he's gonna do the panna cottas.
So nervous!
And then the granita goes next to the panna cotta.
A few dots of the balsamic glaze
for a little garnish on top.
OK.
These delicate hands.
These delicate welder hands.
Only two teams get into immunity tomorrow.
Like, we're here to win.
We're here to smash it out of the park.
Service, thank you.
(DINERS CHATTER)
(SUSPENSEFUL MUSIC)
JOCK: Thank you.
Righto. Dessert from the lads.
Tomato honey panna cotta
with a strawberry-and-tomato granita
and black-garlic glaze.
Mmm!
It's unusual, but ballsy.
Huge!
I really liked the flavours that were going on here.
It was really interesting.
The tomato honey is super caramelised.
It's like a brown sugar/balsamic panna cotta in a great way.
Yeah.
It is a very, very clever dish.
And you get that sort of balsamic-y kind of flavour
that the tomato honey has.
And then you get this light flavour of tomato from the granita
that then turns into strawberry.
I think they've hit the brief.
I think it's a really, interesting, unique dessert.
And for those two boys as well! (LAUGHS)
Thank you. Good stuff, brother. BRENT: Alright. Good work.
Good work.
Well, I think there's one winner out of those three courses
and that's the entree.
Yeah. Dish of the day.
(BOTH SPEAK INDISTINCTLY)
And then it comes down to the other two dishes.
Question is which dish do we prefer?
It's a very, very, very good question.
We're gonna have to have a think about this one.
Massively.
- Alright. - Limes, tomatoes and basil! Oh, my!
(CRICKETS CHIRP)
(ALL CHUCKLE)
Moving on. (ALL CHUCKLE)
It's rare that you get the chance to work with
ingredients that are so fantastically fresh and home-grown.
We wanted to have the full farm-to-table experience today,
the kind that very few chefs are fortunate enough
to be able to deliver.
Blayne, the quality of what you're producing here is top-notch.
Thank you for opening your farm and your restaurant to us.
Blayne Bertoncello, everybody! (CONTESTANTS CHEER)
Blayne, what did you think of these guys' work ethic today?
I think you did a really good job. Like, a really, really good job.
You went after it exactly how you're meant to.
So respecting the vegetables
and trying to make that come to the front.
Yeah, I couldn't fault it, to be honest. You did really, really well.
Wow. Give yourselves a round of applause, then. Go on.
Yay! Well done!
Righto, gang.
Let's see who's cooking in tomorrow's Immunity Challenge,
shall we?
One team, they locked in their spot right away
with an absolute belter of a dish.
It was refined, it was perfectly balanced.
And the feature ingredient, it hummed throughout the entire dish.
In fact, we think it'd probably fit right in
on this menu at O.MY.
And that dish was...
...the entree.
Yes! Yay!
CATH: Well done, guys.
(MALISSA LAUGHS)
(UPLIFTING MUSIC)
Congratulations, Malissa and Theo.
You are both into tomorrow's cook. Well done.
Thank you. Thanks. Oh, thank you!
That means we're down to two.
Cath and Rhiannon, your broth was delicious.
The combo of eggplant and zucchini
and lime leaf
really celebrated the farm
and your cook of the fish was perfect.
Aww!
Declan and Brent,
there's no doubt you guys had THE hardest task of the day
having to feature tomato in a dessert.
(CONTESTANTS LAUGH)
Come on! (LAUGHS)
Just... you picked the wrong one. (LAUGHS)
But when we tasted the dish as a whole,
the garlic glaze, the strawberry granita
magically worked really well today.
We still can't work out how you did it.
We loved it.
Which is why you're going into tomorrow's Immunity Challenge.
Well done, boys.
The judges don't know how we did it.
I don't know how we did it, but we managed to do it
and we're going into tomorrow's immunity cook.
(ALL CHUCKLE)
Malissa, Theo, Declan and Brent,
congratulations!
You've all won a spot in tomorrow's Immunity Challenge.
Awesome! Whoo-hoo!
Now, remember, winning immunity tomorrow,
it guarantees you a spot in the top 5.
Wow! Yes!
So if you wanna check that off the MasterChef bucket list,
you better come in all guns blazing.
Head on out, everyone.
We'll see you back in the MasterChef kitchen tomorrow. Well done.
Well done. Thank you!
Well done, all of you. Really good cooking today.
Really good.
(CONTESTANTS CHATTER HAPPILY)
DECLAN: That was crazy.
NARRATOR: Tomorrow night on MasterChef Australia...
Bring us a dish with a sound that makes us salivate
for one of these
for the very last time this season.
...it's time to dial up the deliciousness.
(TAPS RESOUND THROUGH SPEAKER)
(DEEP VOICE) Hello.
...because only the most cracking,
lip-smacking,
mouth-watering dish
wins a spot in the top 5.
You ready? (CHUCKLES) Yeah.
Captions by Red Bee Media