1 00:00:01,000 --> 00:00:03,440 VOICEOVER: Previously on MasterChef Australia... 2 00:00:03,440 --> 00:00:06,680 Please welcome Guillaume Brahimi. 3 00:00:06,680 --> 00:00:08,560 (CHEERING AND APPLAUSE) 4 00:00:08,560 --> 00:00:11,120 ..it was a dish worthy of royalty. 5 00:00:11,120 --> 00:00:12,520 (GASPS) 6 00:00:12,520 --> 00:00:16,400 GUILLAUME BRAHIMI: It's a dish made for the King of France. 7 00:00:16,400 --> 00:00:17,800 JEAN-CHRISTOPHE: Wow. 8 00:00:17,800 --> 00:00:19,360 They impressed the Frenchmen... 9 00:00:19,360 --> 00:00:21,840 You're too good. Oh, my God! 10 00:00:21,840 --> 00:00:23,200 Ah! Stop it! 11 00:00:23,200 --> 00:00:26,160 ..and used painstaking precision... 12 00:00:26,160 --> 00:00:27,840 HARRY: I'm freaking out right now. 13 00:00:27,840 --> 00:00:30,600 I feel like I'm doing heart surgery on a bee. 14 00:00:30,600 --> 00:00:34,000 ..not just once, but five times. 15 00:00:34,000 --> 00:00:35,880 Magnificent job. 16 00:00:35,880 --> 00:00:37,160 It's delicious. 17 00:00:37,160 --> 00:00:40,240 But it was the end of the MasterChef journey 18 00:00:40,240 --> 00:00:41,640 for Darrsh. 19 00:00:41,640 --> 00:00:45,040 DARRSH: This competition has just lit such a fire in me... 20 00:00:45,040 --> 00:00:47,000 (CHEERING AND APPLAUSE) ..and I'm just excited 21 00:00:47,000 --> 00:00:48,440 for what the future brings. 22 00:00:49,640 --> 00:00:52,960 Tonight, it's a monumental moment 23 00:00:52,960 --> 00:00:54,960 for our top five. 24 00:00:54,960 --> 00:00:56,480 (EXHALES HEAVILY) 25 00:00:58,200 --> 00:00:59,720 (SNIFFS) 26 00:01:09,320 --> 00:01:12,640 MIMI: Top five! HARRY: This is insane. 27 00:01:12,640 --> 00:01:15,160 SAVINDRI: It's just not sunk in, to be honest. 28 00:01:15,160 --> 00:01:17,600 Can you believe it, Pezza? PEZZA: (LAUGHS) No, I can't. 29 00:01:17,600 --> 00:01:19,560 NAT: Let's get this! 30 00:01:19,560 --> 00:01:21,400 Hey! 31 00:01:28,560 --> 00:01:30,880 Let me officially welcome you 32 00:01:30,880 --> 00:01:33,800 to the top five of MasterChef 2024! 33 00:01:33,800 --> 00:01:35,440 (CHEERING AND APPLAUSE) 34 00:01:35,440 --> 00:01:37,400 How good?! Well done. 35 00:01:37,400 --> 00:01:39,080 Hey! 36 00:01:39,080 --> 00:01:41,000 Well done, guys. 37 00:01:41,000 --> 00:01:43,880 Top five - can you...? I... Can you...? Can I believe it? 38 00:01:45,680 --> 00:01:46,920 And there were five. 39 00:01:48,600 --> 00:01:50,680 You've all grown so much 40 00:01:50,680 --> 00:01:53,600 since you first walked through those doors, 41 00:01:53,600 --> 00:01:56,280 and we couldn't be prouder. 42 00:01:56,280 --> 00:01:59,720 One of you is going to win this competition. 43 00:02:03,200 --> 00:02:06,920 The title is within reach for every single one of you. 44 00:02:08,160 --> 00:02:11,000 PEZZA: That trophy is just shining and would look good 45 00:02:11,000 --> 00:02:13,440 with "Josh Perry" written on it, I'm sure of that. 46 00:02:14,920 --> 00:02:18,400 Now it's up to you to make every cook count. 47 00:02:20,000 --> 00:02:21,560 Especially today... 48 00:02:22,800 --> 00:02:25,360 ..because this is the last immunity 49 00:02:25,360 --> 00:02:26,680 of the competition. 50 00:02:29,200 --> 00:02:31,000 Oh, God, that gives me goose bumps! 51 00:02:31,000 --> 00:02:34,880 That means the winner of today's challenge will go 52 00:02:34,880 --> 00:02:37,440 straight through to Finals week. Oh! 53 00:02:37,440 --> 00:02:39,080 (LAUGHTER AND APPLAUSE) 54 00:02:42,320 --> 00:02:45,040 This is the most important immunity of the competition. 55 00:02:45,040 --> 00:02:46,160 Game on. 56 00:02:46,160 --> 00:02:48,480 Right then, let's get this challenge started. 57 00:02:48,480 --> 00:02:50,320 Head to your benches. 58 00:02:50,320 --> 00:02:51,840 MIMI: Woo-woo-woo! 59 00:02:56,200 --> 00:03:00,440 I see little wooden boxes on everyone's bench. 60 00:03:00,440 --> 00:03:02,800 It's giving, like, 'treasure chest'. 61 00:03:03,880 --> 00:03:06,960 Something interesting is going to happen. 62 00:03:06,960 --> 00:03:08,440 It's a very small box. 63 00:03:10,320 --> 00:03:13,240 The key to that coveted spot in Finals Week, 64 00:03:13,240 --> 00:03:14,720 it is right in front of you. 65 00:03:14,720 --> 00:03:15,960 OK. 66 00:03:15,960 --> 00:03:17,840 You can open your chest now. 67 00:03:20,920 --> 00:03:23,120 (GASPS, SIGHS) 68 00:03:46,400 --> 00:03:48,080 NAT: Oh, so cute. 69 00:04:05,040 --> 00:04:08,040 When you first applied to be part of this competition, 70 00:04:08,040 --> 00:04:12,920 you named someone that you considered to be your food hero. 71 00:04:15,200 --> 00:04:16,440 And all of you... 72 00:04:17,960 --> 00:04:19,800 ..you named a family member. 73 00:04:20,920 --> 00:04:24,280 For me, although I loved growing up on pine-burgers, 74 00:04:24,280 --> 00:04:26,200 unfortunately, it's not my mother. 75 00:04:27,560 --> 00:04:31,320 But it's our late, great mate Jock. 76 00:04:33,040 --> 00:04:37,680 The time that we spent cooking in this kitchen and creating 77 00:04:37,680 --> 00:04:42,240 an energy where people like you could just reach for the stars 78 00:04:42,240 --> 00:04:44,160 and succeed with everything you do... 79 00:04:45,920 --> 00:04:48,640 ..I learnt so much about that from Jock. 80 00:04:48,640 --> 00:04:49,680 Um... 81 00:04:51,160 --> 00:04:54,560 ..and he taught me so much more, probably, about being 82 00:04:54,560 --> 00:04:57,200 a good husband, being a good son, 83 00:04:57,200 --> 00:05:00,560 um, and hopefully, one day, me being a good dad, so... 84 00:05:02,160 --> 00:05:03,680 ..I miss him a lot. 85 00:05:07,800 --> 00:05:09,320 POH: Pezza, 86 00:05:09,320 --> 00:05:12,080 what does that person in your photo mean to you? 87 00:05:15,280 --> 00:05:18,560 Uh, well, I guess, without Nanna Marg... (CHUCKLES) 88 00:05:18,560 --> 00:05:20,320 This is not good. 89 00:05:20,320 --> 00:05:21,880 (CRIES) 90 00:05:24,960 --> 00:05:26,200 (SNIFFS) 91 00:05:30,680 --> 00:05:33,640 Yeah, I guess I'm not as big and strong as I think I am. 92 00:05:33,640 --> 00:05:35,480 But, yeah, Nanna Marg, 93 00:05:35,480 --> 00:05:37,800 she was a lovely nan and showed me a lot of cooking, 94 00:05:37,800 --> 00:05:41,200 so she was one of the best cooks I knew. 95 00:05:41,200 --> 00:05:43,680 Makes the best sponge cake, as yous got to try, so... 96 00:05:43,680 --> 00:05:45,520 Ha-ha! Can confirm. 97 00:05:45,520 --> 00:05:46,720 ..she was really great. 98 00:05:46,720 --> 00:05:50,400 She was like a little old lady off the Golden Girls, 99 00:05:50,400 --> 00:05:51,840 and she used to give me the bird all the time. 100 00:05:51,840 --> 00:05:54,440 But when she did, she went like that because she wasn't... 101 00:05:54,440 --> 00:05:56,920 ..she wasn't...uh, she didn't want to be rude, so she'd say, 102 00:05:56,920 --> 00:05:59,400 "You little mongrel!" And like that, she'd go, old Nan. 103 00:05:59,400 --> 00:06:00,760 (LAUGHTER) 104 00:06:00,760 --> 00:06:02,160 She was a funny old duck. 105 00:06:02,160 --> 00:06:06,040 Yeah, but really always felt fulfilled once you went 106 00:06:06,040 --> 00:06:08,280 to Nan's table, you know, and you had a feed. 107 00:06:08,280 --> 00:06:11,880 Sounds like she was a massive inspiration for you. 108 00:06:11,880 --> 00:06:13,240 It's nice to hear. 109 00:06:15,240 --> 00:06:17,200 Sav, 110 00:06:17,200 --> 00:06:18,600 tell us about your photo. 111 00:06:18,600 --> 00:06:20,720 Um...I've got my mum. 112 00:06:27,880 --> 00:06:31,080 It's actually a picture of her cooking, 113 00:06:31,080 --> 00:06:36,040 and... (SNIFFS) ..I took this photo in 2016. 114 00:06:39,240 --> 00:06:41,960 And I remember this meal so well. 115 00:06:44,080 --> 00:06:46,160 She's in everything that I do. 116 00:06:47,400 --> 00:06:50,080 The hand that guides me is my mum. 117 00:06:50,080 --> 00:06:52,520 The energy that moves through me is my mum. 118 00:06:52,520 --> 00:06:55,400 All the good in me is my mum. 119 00:06:57,040 --> 00:06:58,440 Yeah, I just miss her. 120 00:06:58,440 --> 00:07:00,280 I miss her an awful lot, 121 00:07:00,280 --> 00:07:03,320 and it doesn't get any easier. 122 00:07:05,120 --> 00:07:10,120 I think your mum would be so proud of how you've conducted yourself 123 00:07:10,120 --> 00:07:12,480 in the competition, in terms of just being open 124 00:07:12,480 --> 00:07:14,880 and honest and vulnerable. 125 00:07:14,880 --> 00:07:16,160 Thank you. 126 00:07:17,400 --> 00:07:20,200 Harry, who's your person in the photo? 127 00:07:20,200 --> 00:07:21,920 HARRY: Nonna. 128 00:07:21,920 --> 00:07:23,360 I love her a lot. 129 00:07:23,360 --> 00:07:26,480 And, uh, I've been thinking about her, you know, the whole time 130 00:07:26,480 --> 00:07:27,600 I've been here. 131 00:07:27,600 --> 00:07:29,880 (VOICE QUAVERS) You know, a lot of my memories about food 132 00:07:29,880 --> 00:07:32,120 come from with her. 133 00:07:32,120 --> 00:07:33,840 Well, you know, like, finishing school 134 00:07:33,840 --> 00:07:37,480 and, like, if she'd pick me up, it was just all about food. 135 00:07:37,480 --> 00:07:39,120 Like, "Why haven't you eaten? Eat some more." 136 00:07:39,120 --> 00:07:40,440 And just, like, classic Italian nonna, 137 00:07:40,440 --> 00:07:43,360 just, like, constantly feeding me, so... (LAUGHS) 138 00:07:43,360 --> 00:07:45,960 She's an amazing cook, but just an amazing woman. 139 00:07:45,960 --> 00:07:48,400 She's so supportive of all of her kids, 140 00:07:48,400 --> 00:07:50,840 but all of her grandkids, as well, you know, and whatever 141 00:07:50,840 --> 00:07:53,080 we're passionate about or, you know, want to do with our lives, 142 00:07:53,080 --> 00:07:54,480 she's just, you know, all for it. 143 00:07:54,480 --> 00:07:57,920 So, yeah, it's fitting that it's under the lid here. 144 00:08:01,480 --> 00:08:04,880 Nat, tell us a bit more about the person in your photo. 145 00:08:04,880 --> 00:08:09,160 It's my mum, and she's holding my two favourite fruits, 146 00:08:09,160 --> 00:08:11,560 some mangosteen and some rambutan. 147 00:08:11,560 --> 00:08:14,440 She's honestly the strongest woman I've ever met. 148 00:08:14,440 --> 00:08:18,000 Just seeing how much my mum has done and sacrificed - like, she worked 149 00:08:18,000 --> 00:08:19,560 and had a restaurant for 30 years, 150 00:08:19,560 --> 00:08:22,800 and all her love is just expressed through food. 151 00:08:22,800 --> 00:08:25,600 It's so hard for her to, like, sometimes cuddle me 152 00:08:25,600 --> 00:08:28,440 or, like, show affection, but she shows it through food. 153 00:08:29,600 --> 00:08:35,080 And the reason I am the cook I am today is definitely because of her. 154 00:08:35,080 --> 00:08:37,200 What's been the chat since you've been 155 00:08:37,200 --> 00:08:39,360 in the MasterChef competition with your mum? 156 00:08:40,600 --> 00:08:42,760 Oh, the chat has changed so much. 157 00:08:44,040 --> 00:08:48,640 We used to be so distant, and we've been talking a lot more. 158 00:08:48,640 --> 00:08:52,000 She's just been loving, like, sharing all these old, 159 00:08:52,000 --> 00:08:53,720 ancient recipes, 160 00:08:53,720 --> 00:08:55,480 um, like, all the foods she grew up eating as a kid. 161 00:08:56,960 --> 00:08:59,080 I've never seen her so proud of me. 162 00:08:59,080 --> 00:09:00,960 Like, she's never really said that, ever. 163 00:09:00,960 --> 00:09:03,080 Like, she's never been able to verbalise it. 164 00:09:03,080 --> 00:09:05,200 But she has been now. 165 00:09:05,200 --> 00:09:07,040 Um, Nat, 166 00:09:07,040 --> 00:09:09,320 I just wanted to say something. 167 00:09:09,320 --> 00:09:11,120 Uh, after I was on MasterChef, 168 00:09:11,120 --> 00:09:14,720 it was, like, one of the first times my mum had ever expressed 169 00:09:14,720 --> 00:09:16,480 that she was proud of me. (CRIES) 170 00:09:17,480 --> 00:09:19,920 And I think that's why when I'm in this kitchen, 171 00:09:19,920 --> 00:09:23,400 I am very emotional because it affected so much 172 00:09:23,400 --> 00:09:27,200 of my life, outside of cooking. 173 00:09:27,200 --> 00:09:31,800 And, um, cooking became that thing that bonded us 174 00:09:31,800 --> 00:09:34,400 because we did have that... 175 00:09:34,400 --> 00:09:38,240 ..uh, very Asian thing of having trouble expressing our love. 176 00:09:39,560 --> 00:09:43,320 So, like, it's just so amazing how this kitchen connects us 177 00:09:43,320 --> 00:09:45,560 in so many different ways. 178 00:09:54,600 --> 00:09:58,040 Mimi, who in that photo has inspired you? 179 00:09:59,560 --> 00:10:01,840 MIMI: This is a very old photo 180 00:10:01,840 --> 00:10:03,720 of me and my mum 181 00:10:03,720 --> 00:10:07,040 and my mum's mum. (CRIES) 182 00:10:07,040 --> 00:10:10,600 My grandma is my hero because... 183 00:10:10,600 --> 00:10:13,480 ..um, there was a large portion of my life 184 00:10:13,480 --> 00:10:16,360 where she became my second mum, 185 00:10:16,360 --> 00:10:20,800 and even though she didn't speak a drop of English, 186 00:10:20,800 --> 00:10:23,520 she, without knowing how to communicate with us, 187 00:10:23,520 --> 00:10:26,080 just picked up what we liked to eat, what we didn't like to eat. 188 00:10:27,400 --> 00:10:29,080 That's just... 189 00:10:29,080 --> 00:10:30,320 ..everything to me. 190 00:10:31,840 --> 00:10:35,000 It's so nice hearing all of you cooks talk 191 00:10:35,000 --> 00:10:38,960 about your family members as your food heroes, 192 00:10:38,960 --> 00:10:42,160 but it's...it's in quite a different way 193 00:10:42,160 --> 00:10:44,000 to my family food hero, 194 00:10:44,000 --> 00:10:45,640 who is my mum. 195 00:10:45,640 --> 00:10:46,640 Um... 196 00:10:47,800 --> 00:10:50,320 (SNIFFS) Oh, I thought I was doing so well. 197 00:10:50,320 --> 00:10:52,040 You've got this. You've got this. 198 00:10:52,040 --> 00:10:53,400 Um... 199 00:10:59,600 --> 00:11:00,880 Oh, Sofi. 200 00:11:04,000 --> 00:11:05,160 Uh... 201 00:11:06,560 --> 00:11:11,000 Um, food in our lives has, um, changed quite a lot 202 00:11:11,000 --> 00:11:13,240 because my dad's not able to eat anymore. 203 00:11:14,640 --> 00:11:16,680 So... (SIGHS) 204 00:11:16,680 --> 00:11:20,840 ..yeah, mum's taught me all my enthusiasm and sharing love 205 00:11:20,840 --> 00:11:23,400 through food, but just eating together as a family, 206 00:11:23,400 --> 00:11:25,160 it's something we've always done. 207 00:11:25,160 --> 00:11:29,480 And I think, with the change in...in our lifestyle, um, 208 00:11:29,480 --> 00:11:31,200 we want to all be together. 209 00:11:31,200 --> 00:11:33,160 But it's harder to come together around food 210 00:11:33,160 --> 00:11:35,120 when one of you can't eat. 211 00:11:35,120 --> 00:11:38,240 So, that's been an incredibly difficult time for everyone, 212 00:11:38,240 --> 00:11:40,040 but especially my mother. 213 00:11:40,040 --> 00:11:41,880 So, when this all wraps, 214 00:11:41,880 --> 00:11:44,360 I'm very much looking forward to taking her out for dinner, 215 00:11:44,360 --> 00:11:46,280 at least weekly. 216 00:11:46,280 --> 00:11:47,720 Love you! 217 00:11:47,720 --> 00:11:49,800 (WHISPERS) That was beautiful. 218 00:11:51,080 --> 00:11:54,360 Your stories are fundamentally... 219 00:11:54,360 --> 00:11:55,760 ..touching. 220 00:11:55,760 --> 00:11:58,720 Everyone's speech, all of you, you know. 221 00:11:58,720 --> 00:12:00,400 And what is important is to understand 222 00:12:00,400 --> 00:12:02,920 that we are all the same. 223 00:12:02,920 --> 00:12:05,160 It doesn't matter where you come from. 224 00:12:05,160 --> 00:12:06,800 It doesn't matter what language you speak. 225 00:12:06,800 --> 00:12:10,880 Food is the biggest currency, 226 00:12:10,880 --> 00:12:13,840 the most global currency around the world. 227 00:12:13,840 --> 00:12:16,960 It's, for us, a way to express ourselves. 228 00:12:20,520 --> 00:12:24,920 Well, today, those loved ones are going to be your inspiration... 229 00:12:26,440 --> 00:12:28,600 ..because we want you to bring us a dish 230 00:12:28,600 --> 00:12:30,840 inspired by your food heroes, 231 00:12:30,840 --> 00:12:35,440 the people that helped ignite your passion for cooking, 232 00:12:35,440 --> 00:12:39,280 but also inspired you to follow those food dreams. 233 00:12:39,280 --> 00:12:41,680 You'll have 75 minutes, 234 00:12:41,680 --> 00:12:43,760 and you can cook anything you like, 235 00:12:43,760 --> 00:12:46,560 but make sure it tells us a story. 236 00:12:46,560 --> 00:12:50,440 Whoever brings us the best dish will win immunity 237 00:12:50,440 --> 00:12:53,200 and be the first person that goes to Finals Week. 238 00:12:54,480 --> 00:12:56,440 (WHISPERS) It's OK. 239 00:12:58,160 --> 00:13:00,560 Your time starts now. 240 00:13:00,560 --> 00:13:02,040 (APPLAUSE) 241 00:13:02,040 --> 00:13:03,400 Good luck, everybody. 242 00:13:10,880 --> 00:13:12,240 Prawn. 243 00:13:12,240 --> 00:13:14,880 Porky eye again. 244 00:13:14,880 --> 00:13:18,120 Straight out. One chook. Nothing else. 245 00:13:18,120 --> 00:13:21,640 I just didn't want to, like, carry the chook around, so... 246 00:13:21,640 --> 00:13:23,640 (LAUGHS) 247 00:13:23,640 --> 00:13:25,360 PEZZA: Family's everything to me. 248 00:13:25,360 --> 00:13:27,480 That's me, in a nutshell. 249 00:13:27,480 --> 00:13:29,160 Big softie at heart. 250 00:13:29,160 --> 00:13:32,360 And today, I'm doing one for Nanna Marg. 251 00:13:32,360 --> 00:13:34,240 Last immunity up for offer. 252 00:13:34,240 --> 00:13:37,720 Allez, Pezza! Come on, Pezza! Go, Pezza! 253 00:13:37,720 --> 00:13:39,720 Let's bring it on. 254 00:13:39,720 --> 00:13:41,040 Nope. Eggs. 255 00:13:41,040 --> 00:13:42,920 I should know where the eggs are by now. 256 00:13:42,920 --> 00:13:46,320 So much emotional charge that is going through this kitchen. 257 00:13:46,320 --> 00:13:50,240 So, I need to really, really turn that emotional charge and energy 258 00:13:50,240 --> 00:13:51,560 into something good. 259 00:13:51,560 --> 00:13:54,280 So, this dish is going to be inspired by my mum, 260 00:13:54,280 --> 00:13:56,080 and I'm going to channel 261 00:13:56,080 --> 00:13:59,800 her ability to turn scraps into beautiful, 262 00:13:59,800 --> 00:14:01,280 beautiful plates of food. 263 00:14:06,120 --> 00:14:07,400 HARRY: Bloody olive oil, 264 00:14:07,400 --> 00:14:09,840 it needs a bigger spout. 265 00:14:09,840 --> 00:14:11,880 Non obviously taught me so much about Italian cooking. 266 00:14:11,880 --> 00:14:14,920 So, the inspiration is prawn pasta that Nonna taught me. 267 00:14:14,920 --> 00:14:17,120 But then, I'm going to put my own flair on it. 268 00:14:17,120 --> 00:14:20,000 So, I'm going to do Italian prawn tostadas. 269 00:14:22,360 --> 00:14:23,800 Mimi, I know you've got prawny hands, 270 00:14:23,800 --> 00:14:26,360 but I just really wanted to do this the whole time we were up there. 271 00:14:26,360 --> 00:14:27,760 Oh, hi. How are you going? 272 00:14:27,760 --> 00:14:30,080 I know, I just...I can't stop it when it starts. 273 00:14:30,080 --> 00:14:33,480 When I first saw that photo, it was emotional because my grandma, 274 00:14:33,480 --> 00:14:36,280 being a solo parent, 275 00:14:36,280 --> 00:14:38,440 she obviously struggled, but she always managed 276 00:14:38,440 --> 00:14:40,960 to find her way to serve us food that we enjoyed. 277 00:14:40,960 --> 00:14:44,720 So, today, I'm making a noodle soup dish 278 00:14:44,720 --> 00:14:45,880 that is prawn-based, 279 00:14:45,880 --> 00:14:51,280 and I'm doing a prawn and pork ball that's fried on the outside, on top. 280 00:14:51,280 --> 00:14:55,080 So, this whole dish hangs on the flavour and intensity 281 00:14:55,080 --> 00:14:57,080 of the broth, yes? Yep. Yep. 282 00:14:57,080 --> 00:14:59,680 Good luck, Mimi. Thank you. Good luck, Mimi. 283 00:14:59,680 --> 00:15:02,880 Key to executing this dish is that the broth needs 284 00:15:02,880 --> 00:15:05,480 to be full of umami flavours, 285 00:15:05,480 --> 00:15:09,200 but I don't actually know what the ingredients are. 286 00:15:09,200 --> 00:15:12,880 To be honest, my grandma's version just has whatever. 287 00:15:12,880 --> 00:15:18,240 Like, it's a fridge raid for her, but every...it slaps every time. 288 00:15:18,240 --> 00:15:21,320 She used to cook this, every Chinese New Year, 289 00:15:21,320 --> 00:15:23,880 for every person in the family. 290 00:15:23,880 --> 00:15:26,680 So, I'm just trying to recreate the flavour profile 291 00:15:26,680 --> 00:15:28,440 from that memory. 292 00:15:28,440 --> 00:15:30,440 I'm actually just gonna take... 293 00:15:31,880 --> 00:15:34,000 I want some clams to make sure 294 00:15:34,000 --> 00:15:36,440 I get that broth extra fishy and delicious. 295 00:15:36,440 --> 00:15:39,760 And she always puts meat and seafood together. 296 00:15:40,840 --> 00:15:45,040 So, I'm gonna put in a bunch of chicken wings 297 00:15:45,040 --> 00:15:48,360 and chicken feet to make sure I get that meatiness in there, 298 00:15:48,360 --> 00:15:52,440 and then into the pressure cooker for as much as I can leave it 299 00:15:52,440 --> 00:15:54,720 in there, with some toasted spices 300 00:15:54,720 --> 00:15:58,400 to bring more depth and body into the broth. 301 00:15:58,400 --> 00:16:01,000 Hopefully I've picked the right ingredients 302 00:16:01,000 --> 00:16:03,280 to replicate that broth. 303 00:16:03,280 --> 00:16:05,200 What an emotional start to this cook. 304 00:16:05,200 --> 00:16:09,120 I'm so proud of these five because they just open up. 305 00:16:09,120 --> 00:16:11,680 We can feel the love in the room, and I think we're very blessed 306 00:16:11,680 --> 00:16:15,040 because they're going to give us probably the best meal ever, so far. 307 00:16:15,040 --> 00:16:17,960 The meal was touching them. 308 00:16:17,960 --> 00:16:20,360 It's so interesting because you're normally cooking 309 00:16:20,360 --> 00:16:21,960 for immunity, to save yourself. 310 00:16:21,960 --> 00:16:24,160 I feel like this is so much more. 311 00:16:24,160 --> 00:16:28,080 You're cooking for immunity to propel yourself into Finals Week. 312 00:16:28,080 --> 00:16:29,160 POH: Yeah, yeah, yeah. 313 00:16:29,160 --> 00:16:31,680 And I think that's why we're going to see some all-time food today. 314 00:16:31,680 --> 00:16:33,520 They're cooking to win now. Mmm. 315 00:16:40,160 --> 00:16:41,440 One hour to go! 316 00:16:41,440 --> 00:16:43,280 Let's go, all! Come on. Allez! 317 00:16:43,280 --> 00:16:44,680 (APPLAUSE) 318 00:16:51,000 --> 00:16:53,400 You OK? Hi, Chef. Yeah. I'm OK. 319 00:16:53,400 --> 00:16:56,480 You're fantastic way of mixing spices together, 320 00:16:56,480 --> 00:16:57,680 is it coming from your mum? 321 00:16:57,680 --> 00:16:59,920 It's 100% my mum. Yeah. 322 00:16:59,920 --> 00:17:02,960 That's something I learned from her from a very young age. 323 00:17:02,960 --> 00:17:05,200 Very emotional morning today. 324 00:17:05,200 --> 00:17:07,680 The story behind the photo, 325 00:17:07,680 --> 00:17:11,520 that was one of the last times that my mum cooked for me 326 00:17:11,520 --> 00:17:13,800 before my mum was diagnosed with cancer. 327 00:17:13,800 --> 00:17:16,880 You don't realise something is happening for the last time 328 00:17:16,880 --> 00:17:18,640 when it's happening. 329 00:17:18,640 --> 00:17:21,560 It's... You know, hindsight's 2020. 330 00:17:21,560 --> 00:17:26,840 Cooking a dish that's an ode to my mum means so much to me, 331 00:17:26,840 --> 00:17:29,000 and I want to do my mum proud. 332 00:17:30,800 --> 00:17:32,800 Hi, Sav. Hello. 333 00:17:32,800 --> 00:17:34,640 What are you doing today? 334 00:17:34,640 --> 00:17:38,440 Um, I'm actually making the dish that she's making there, which... 335 00:17:38,440 --> 00:17:40,160 In the photo?! Yeah. 336 00:17:40,160 --> 00:17:42,240 So, she's making chicken curry and tempered potatoes. 337 00:17:42,240 --> 00:17:44,680 I want to capture the soul of what she's done 338 00:17:44,680 --> 00:17:46,400 and what I've grown up eating. 339 00:17:46,400 --> 00:17:47,440 Yeah. Yeah. 340 00:17:47,440 --> 00:17:49,440 Uh, so what it is, is my version of chicken curry. 341 00:17:49,440 --> 00:17:52,000 I really want to go for the chicken breast. 342 00:17:55,280 --> 00:17:56,960 Why chicken breast? 343 00:17:56,960 --> 00:17:58,320 Um... 344 00:18:00,080 --> 00:18:02,520 Just remember this is your ticket to Finals Week. 345 00:18:02,520 --> 00:18:05,480 Breast is notoriously the hardest part to get right. 346 00:18:05,480 --> 00:18:07,120 Yeah. 347 00:18:07,120 --> 00:18:10,320 I am feeling an insurmountable amount of pressure, 348 00:18:10,320 --> 00:18:11,760 cooking my mum's chicken curry. 349 00:18:11,760 --> 00:18:14,120 Good luck. Thank you. 350 00:18:14,120 --> 00:18:16,720 I just want to honour the memory of my mum today, 351 00:18:16,720 --> 00:18:18,160 more than anything else. 352 00:18:18,160 --> 00:18:20,960 But now I am sort of second-guessing myself. 353 00:18:32,000 --> 00:18:34,440 I'm just thinking, "What can I do?" 354 00:18:36,000 --> 00:18:39,040 Poh has voiced concerns about the chicken breast, 355 00:18:39,040 --> 00:18:40,480 and I completely get it. 356 00:18:40,480 --> 00:18:43,240 It is a hard part of the chicken to cook, but the reason 357 00:18:43,240 --> 00:18:47,680 I am committed to the chicken breast is because that's what I remember 358 00:18:47,680 --> 00:18:49,520 from my mum's original dish. 359 00:18:49,520 --> 00:18:51,920 And for me, that's such a strong memory, 360 00:18:51,920 --> 00:18:56,000 like, eating those breast pieces that were just so full of flavour. 361 00:18:56,000 --> 00:18:59,560 And I know I can make that chicken so nice and juicy and tender. 362 00:18:59,560 --> 00:19:04,000 So, yeah, I'm going to stick to my guns, but I don't want 363 00:19:04,000 --> 00:19:07,000 to do just a traditional chicken curry, because, to me, 364 00:19:07,000 --> 00:19:09,720 that's not reflective of my growth. 365 00:19:09,720 --> 00:19:13,760 I want to make a modern version of my mum's original dish. 366 00:19:13,760 --> 00:19:16,520 I don't even want it to look like a curry. 367 00:19:16,520 --> 00:19:20,040 And I believe, that with everything I've learned in this competition, 368 00:19:20,040 --> 00:19:21,960 I can knock this out of the park. 369 00:19:21,960 --> 00:19:23,320 Perfect. 370 00:19:23,320 --> 00:19:24,840 Happy with that. 371 00:19:24,840 --> 00:19:27,400 I'm getting started on my curry sauce. 372 00:19:29,080 --> 00:19:30,400 Cumin. 373 00:19:30,400 --> 00:19:32,640 There's going to be a lot of love going into my sauce. 374 00:19:32,640 --> 00:19:34,640 It's going to have the spice mix 375 00:19:34,640 --> 00:19:38,040 that I'm going to, essentially, curate by hand now. 376 00:19:39,360 --> 00:19:44,240 Ooh, that's about to get very, very in-your-face in a second. 377 00:19:44,240 --> 00:19:46,680 Um, don't inhale that. 378 00:19:46,680 --> 00:19:48,640 (COUGHS) That's got to be Sav. 379 00:19:48,640 --> 00:19:49,800 It's Sav. 380 00:19:49,800 --> 00:19:51,320 (COUGHS) Oh, what is that? 381 00:19:51,320 --> 00:19:53,440 Sav. Chilli powder, from here. 382 00:19:53,440 --> 00:19:56,280 Jesus. What's everyone dying from? (COUGHS) 383 00:19:56,280 --> 00:19:58,400 Whoops. 384 00:19:58,400 --> 00:20:00,400 Is this a strategy? 385 00:20:00,400 --> 00:20:02,840 I have no idea what you mean. 386 00:20:05,480 --> 00:20:07,760 Growing up, it was pretty hard. 387 00:20:09,200 --> 00:20:13,160 My mum and dad were always working, like, big hours to look after us. 388 00:20:14,960 --> 00:20:17,280 My mum is literally the strongest person I know. 389 00:20:17,280 --> 00:20:19,160 She's so resilient. 390 00:20:19,160 --> 00:20:21,080 She never wasted anything. 391 00:20:21,080 --> 00:20:22,560 They didn't throw anything out. 392 00:20:22,560 --> 00:20:26,000 She was cooking leftovers for dinner, the lot. 393 00:20:26,000 --> 00:20:29,480 She produces the most amazing food out of nothing. 394 00:20:29,480 --> 00:20:31,000 Scraps into gold. 395 00:20:32,200 --> 00:20:34,560 I think that is so, so inspiring. 396 00:20:34,560 --> 00:20:37,400 So, I'm making roasted bone marrow... 397 00:20:37,400 --> 00:20:39,320 Whoa! That's a big, chunky boy! 398 00:20:39,320 --> 00:20:44,320 ..with a jeow som, which is a Lao and Thai dipping sauce, 399 00:20:44,320 --> 00:20:47,200 a pomelo green salad, 400 00:20:47,200 --> 00:20:51,240 and I'm also going to do khao jee, which is a sticky-rice patty 401 00:20:51,240 --> 00:20:54,240 that you would charcoal on the hibachi after it's cooked. 402 00:20:54,240 --> 00:20:57,720 I chose bone marrow and sticky rice because those are the things 403 00:20:57,720 --> 00:21:00,320 that we had left over quite often, when I was a kid. 404 00:21:00,320 --> 00:21:03,440 So, this dish is an ode to my mum for teaching me 405 00:21:03,440 --> 00:21:05,280 we shouldn't be getting rid of, like, leftovers. 406 00:21:05,280 --> 00:21:07,000 We should be eating the leftovers. 407 00:21:08,320 --> 00:21:10,520 I'm not letting my mum go today. 408 00:21:10,520 --> 00:21:14,320 I'm 100% channelling her, channelling her energy. 409 00:21:14,320 --> 00:21:16,880 I want my mom to see this, 410 00:21:16,880 --> 00:21:18,120 and she's just going to be like, "Wow, 411 00:21:18,120 --> 00:21:20,320 "I can't believe you made that." 412 00:21:20,320 --> 00:21:21,840 You've only got half an hour to go. 413 00:21:21,840 --> 00:21:23,720 JEAN-CHRISTOPHE: Allez! 414 00:21:34,720 --> 00:21:36,960 Hey, Pezza! Hey, chefs. How are yous doing? 415 00:21:36,960 --> 00:21:38,480 So, what is the dish? 416 00:21:38,480 --> 00:21:39,680 Nanna Marg, I think, was really... 417 00:21:39,680 --> 00:21:42,400 She always cooked Poppa a meat and veg, you know? 418 00:21:42,400 --> 00:21:44,720 And I've done that at the start of the competition, 419 00:21:44,720 --> 00:21:46,920 but it's time for me to lift it to the next level. 420 00:21:46,920 --> 00:21:49,960 So, I'm going to do a venison backstrap today. 421 00:21:49,960 --> 00:21:53,680 I'm going to crust it in some parmesan and panko, 422 00:21:53,680 --> 00:21:55,680 serve with butternut pumpkin, 423 00:21:55,680 --> 00:21:59,080 and then finish it with a nice, rich blackberry jus. 424 00:21:59,080 --> 00:22:00,640 Wow. 425 00:22:00,640 --> 00:22:02,440 Sounds like this is all going to come down 426 00:22:02,440 --> 00:22:03,760 to the cook of that meat. 427 00:22:03,760 --> 00:22:05,280 Yep. Exactly right. 428 00:22:05,280 --> 00:22:09,640 Game that's very lean is notoriously tricky to cook. 429 00:22:09,640 --> 00:22:11,440 Yep. It has to be perfect. 430 00:22:11,440 --> 00:22:13,080 Yep. 431 00:22:13,080 --> 00:22:15,160 Nan always burnt and cooked the ring out of hers, 432 00:22:15,160 --> 00:22:16,240 You know what I mean? 433 00:22:16,240 --> 00:22:18,440 I know that sounds bad, but that's how older people done. 434 00:22:18,440 --> 00:22:20,040 Yeah, yeah. But I really want to see 435 00:22:20,040 --> 00:22:21,480 that nice pinkness and medium rare. 436 00:22:21,480 --> 00:22:23,360 It's got to be medium rare, if not rare, 437 00:22:23,360 --> 00:22:25,480 for game to taste yummy. Yep, yep. Beautiful. 438 00:22:25,480 --> 00:22:28,600 You look really energised and vibrant. 439 00:22:28,600 --> 00:22:31,000 I think what you guys have been telling me is starting 440 00:22:31,000 --> 00:22:32,840 to sink in... Great! Yep. 441 00:22:32,840 --> 00:22:34,960 ..that I deserve to be here, and...and if I'm here, 442 00:22:34,960 --> 00:22:36,880 might as well have a crack at it and really enjoy it... 443 00:22:36,880 --> 00:22:38,920 Absolutely. ..because this is a once-in-a-lifetime. 444 00:22:38,920 --> 00:22:40,360 Good luck. Thanks, girls, Appreciate it. 445 00:22:42,120 --> 00:22:44,360 Did your nonna show you how to make pasta? 446 00:22:44,360 --> 00:22:46,520 Yeah. Egg pasta, yeah. I can see the way... 447 00:22:46,520 --> 00:22:48,880 We'd make raviolis every Christmas. I can see the way you... 448 00:22:48,880 --> 00:22:50,880 (CHUCKLES) Yeah. Good teacher, obviously. 449 00:22:50,880 --> 00:22:52,440 Yeah. Thanks, Chef. 450 00:22:52,440 --> 00:22:55,040 Non obviously taught me so much about Italian cooking 451 00:22:55,040 --> 00:22:56,480 and pasta making. 452 00:22:56,480 --> 00:22:59,160 But today, I'm going to make, um, a bit of a creation 453 00:22:59,160 --> 00:23:03,640 and put my own flair on the traditional Italian side 454 00:23:03,640 --> 00:23:07,240 of my heritage, and then my love of seafood and progressive cooking. 455 00:23:07,240 --> 00:23:11,000 So, I'm going to do Italian prawn tostadas. 456 00:23:11,000 --> 00:23:14,800 A tostada is sort of like a cracker. 457 00:23:14,800 --> 00:23:18,600 So, my plan is to transform my pasta dough into a tostada. 458 00:23:18,600 --> 00:23:20,680 I think that will just be the perfect vessel 459 00:23:20,680 --> 00:23:23,920 to hold some saucy prawns in a nice, fresh salad. 460 00:23:23,920 --> 00:23:25,680 That looks epic. 461 00:23:25,680 --> 00:23:27,360 Hey, fellas. Hey, mate. 462 00:23:27,360 --> 00:23:28,800 How are we? A lot riding on this one. 463 00:23:28,800 --> 00:23:31,040 Oh, yeah. There's a heap riding on it. 464 00:23:31,040 --> 00:23:33,960 So, are you making, like, a pasta tostada? 465 00:23:33,960 --> 00:23:35,560 Yeah, so, I'm gonna, um... 466 00:23:35,560 --> 00:23:37,280 ..obviously roll the pasta dough out. 467 00:23:37,280 --> 00:23:40,120 I'm going to cut them into, you know, circles. 468 00:23:40,120 --> 00:23:41,560 I'm going to deep-fry some, like, 469 00:23:41,560 --> 00:23:43,240 tostada, you know, chips, essentially. 470 00:23:43,240 --> 00:23:45,640 So, it'll be the tostada, then the prawns, 471 00:23:45,640 --> 00:23:46,920 then a bit of the salad. 472 00:23:46,920 --> 00:23:48,480 OK. 473 00:23:48,480 --> 00:23:50,000 Um... 474 00:23:50,000 --> 00:23:52,800 ..it's a little strange for me. OK. Yeah. 475 00:23:52,800 --> 00:23:56,560 Yes, it's creative, but it needs to have the same soul 476 00:23:56,560 --> 00:23:58,160 as the family meal that you talked about. 477 00:23:58,160 --> 00:23:59,240 Yeah. 478 00:23:59,240 --> 00:24:01,680 Good luck, mate. 479 00:24:01,680 --> 00:24:05,560 Andy's got concerns that my dish might be too strange, 480 00:24:05,560 --> 00:24:08,400 but I want to use what I've learnt in this competition 481 00:24:08,400 --> 00:24:11,360 and my freedom to sort of be creative. 482 00:24:11,360 --> 00:24:15,040 Plus, I think Nonna would be really proud of this weird, wacky idea. 483 00:24:15,040 --> 00:24:16,040 Woo! 484 00:24:16,040 --> 00:24:17,360 So, I'm gonna back myself. 485 00:24:17,360 --> 00:24:19,120 High risk, high reward. 486 00:24:28,080 --> 00:24:29,600 MIMI: Yeah, baby. 487 00:24:29,600 --> 00:24:30,960 Feeling good! 488 00:24:30,960 --> 00:24:32,480 Sorry. 489 00:24:32,480 --> 00:24:34,080 This looks very inappropriate. 490 00:24:35,160 --> 00:24:36,680 To go with my broth, 491 00:24:36,680 --> 00:24:38,200 I've made a pork and prawn stick 492 00:24:38,200 --> 00:24:40,400 that I will set in shape in the freezer 493 00:24:40,400 --> 00:24:44,480 before I slice it beautifully, on top of my noodle soup. 494 00:24:44,480 --> 00:24:46,440 JEAN-CHRISTOPHE: Mimi. What are you working on? 495 00:24:46,440 --> 00:24:47,560 Working on the noodles. 496 00:24:47,560 --> 00:24:49,160 How are they going to be? They... 497 00:24:49,160 --> 00:24:52,320 I want them to be the best noodles I've ever damn made in this kitchen. 498 00:24:52,320 --> 00:24:55,240 My grandma taught me how to do noodles, 499 00:24:55,240 --> 00:24:57,160 so I just really want to get the noodles right 500 00:24:57,160 --> 00:24:59,320 and do my food hero justice. 501 00:24:59,320 --> 00:25:01,520 I'm into this. I'm definitely into this. 502 00:25:01,520 --> 00:25:02,760 Good luck. Well done. 503 00:25:02,760 --> 00:25:04,640 Good luck. Thank you. 504 00:25:04,640 --> 00:25:07,000 My egg noodles are 505 00:25:07,000 --> 00:25:09,240 eggs, flour and salt. That is it. 506 00:25:09,240 --> 00:25:11,520 But it's a feel thing. 507 00:25:12,640 --> 00:25:14,800 I'm happy with the texture of my dough, 508 00:25:14,800 --> 00:25:17,840 but in the back of my mind I'm worried about the broth. 509 00:25:17,840 --> 00:25:21,160 The broth is supposed to coat every single noodle beautifully, 510 00:25:21,160 --> 00:25:23,320 and that's what you get when you slurp it all up. 511 00:25:23,320 --> 00:25:27,920 For me to replicate the broth from memory is a risky choice. 512 00:25:27,920 --> 00:25:31,360 And also, on top of that, my broth is simmering away 513 00:25:31,360 --> 00:25:35,160 in the pressure cooker, so you don't taste it until it comes out. 514 00:25:35,160 --> 00:25:37,640 So I can only hope that I've pulled it off. 515 00:25:39,120 --> 00:25:40,880 I'm really excited because it feels like 516 00:25:40,880 --> 00:25:43,480 everyone is channelling all of their emotions 517 00:25:43,480 --> 00:25:45,560 and sort of embodying their family members 518 00:25:45,560 --> 00:25:47,520 to bring us some really tasty food today. 519 00:25:47,520 --> 00:25:51,080 What I like very much so far, on Pezza, is this lovely 520 00:25:51,080 --> 00:25:52,960 reduction with blackberry. 521 00:25:52,960 --> 00:25:54,680 It's very, very fruity, 522 00:25:54,680 --> 00:25:57,160 so it's a lovely core, and it's not even finished yet, 523 00:25:57,160 --> 00:25:59,920 so I can imagine it's going to be... it's going to be even better. 524 00:25:59,920 --> 00:26:04,120 POH: Sav is actually cooking the dish that's in the photo. 525 00:26:04,120 --> 00:26:06,320 The one thing that I'm a little bit worried about is she's wanting 526 00:26:06,320 --> 00:26:10,040 to use breast, but I'm not sure if that's the right choice. 527 00:26:10,040 --> 00:26:13,240 However, I'm really keen to see her reflection 528 00:26:13,240 --> 00:26:15,240 on what she feels she's learnt. 529 00:26:15,240 --> 00:26:17,600 I'm pretty keen to see how Nat's dish comes together. 530 00:26:17,600 --> 00:26:19,240 Yeah! Like, you know, 531 00:26:19,240 --> 00:26:22,720 she's taking a memory of the dish that her mum used to cook 532 00:26:22,720 --> 00:26:25,320 with all of the leftovers, after a family feast. 533 00:26:25,320 --> 00:26:27,280 Remember, this dish is done with leftovers. 534 00:26:27,280 --> 00:26:30,080 Leftovers means the rice is already cooked. 535 00:26:30,080 --> 00:26:32,480 You're probably using last night's protein. 536 00:26:32,480 --> 00:26:34,680 She has to do all of those. 537 00:26:34,680 --> 00:26:38,280 I'd back her in that, but I just hope that she can get this done. 538 00:26:38,280 --> 00:26:40,880 This is the most important cook yet 539 00:26:40,880 --> 00:26:42,440 because it's their last shot at immunity, 540 00:26:42,440 --> 00:26:45,280 and whoever gets it is going straight into Finals Week. 541 00:26:45,280 --> 00:26:46,720 Finals Week, baby! 542 00:26:48,000 --> 00:26:49,520 NAT: My bone marrow is in the oven. 543 00:26:49,520 --> 00:26:52,040 Alright, let's prep these bad boys. 544 00:26:52,040 --> 00:26:55,280 For the cook on the bone marrow, I want it to be silky smooth, 545 00:26:55,280 --> 00:26:57,000 basically, like a custard. 546 00:26:57,000 --> 00:26:59,400 You're just getting, like, that fatty, 547 00:26:59,400 --> 00:27:02,160 like, lip-smacking fattiness. 548 00:27:02,160 --> 00:27:03,600 I take them out, 549 00:27:03,600 --> 00:27:06,800 and they are looking damn good. 550 00:27:06,800 --> 00:27:08,280 Perfect. 551 00:27:08,280 --> 00:27:11,240 I have the sticky rice khao jee in the pressure cooker. 552 00:27:12,600 --> 00:27:15,760 I need to mould it into little balls and flatten them into patties. 553 00:27:15,760 --> 00:27:18,560 But I am trying to refine a leftover dish, 554 00:27:18,560 --> 00:27:20,920 so I'm also gonna chuck it on the hibachi. 555 00:27:22,920 --> 00:27:25,840 I'm hoping for that to make them golden, with a few, like, 556 00:27:25,840 --> 00:27:29,840 dark brown bits, adding so much more flavour than there usually would be. 557 00:27:29,840 --> 00:27:31,160 OK. 558 00:27:31,160 --> 00:27:32,560 Hey, Nat. How are you going? 559 00:27:32,560 --> 00:27:33,640 I'm good. 560 00:27:33,640 --> 00:27:35,640 It's been an emotional ride... Oh, yeah. 561 00:27:35,640 --> 00:27:38,400 ..but, you know, that's part of MasterChef. 562 00:27:38,400 --> 00:27:39,800 What are you making? 563 00:27:39,800 --> 00:27:41,720 So, I'm making a roasted bone marrow 564 00:27:41,720 --> 00:27:43,640 with jeow som 565 00:27:43,640 --> 00:27:45,080 and khao jee, 566 00:27:45,080 --> 00:27:47,240 which is a sticky rice patty. 567 00:27:47,240 --> 00:27:49,080 These are all things that my mum makes, 568 00:27:49,080 --> 00:27:51,880 and I really want to show my mum how much she taught me. 569 00:27:51,880 --> 00:27:53,400 And I want her to be proud that something 570 00:27:53,400 --> 00:27:57,480 that could be leftovers can literally be, hopefully, 571 00:27:57,480 --> 00:28:00,160 in, like, a five-star restaurant. 572 00:28:00,160 --> 00:28:02,280 Um, so that's what I'm trying to do. That sounds amazing, Nat. 573 00:28:02,280 --> 00:28:03,480 Good luck, Nat. Keep going. 574 00:28:03,480 --> 00:28:04,800 Thank you. 575 00:28:04,800 --> 00:28:07,960 I definitely didn't realise this, but being in the MasterChef kitchen 576 00:28:07,960 --> 00:28:11,000 has shown me I'm completely inspired by my mum. 577 00:28:12,320 --> 00:28:14,120 And she's just taught me so much. 578 00:28:15,280 --> 00:28:17,120 15 minutes to go! 579 00:28:17,120 --> 00:28:18,440 Come on! 580 00:28:18,440 --> 00:28:20,240 (APPLAUSE) 581 00:28:26,640 --> 00:28:29,040 Fry time? Uh, it's prawn-cook time 582 00:28:29,040 --> 00:28:30,840 and fry time. OK. 583 00:28:30,840 --> 00:28:34,000 So, I've still got to fry off the tostadas, finish the sauce, 584 00:28:34,000 --> 00:28:36,560 cook the prawns. 585 00:28:36,560 --> 00:28:38,680 I've tasted the sauce, and I think I've seasoned to perfection. 586 00:28:38,680 --> 00:28:40,000 It's got heaps of depth. 587 00:28:40,000 --> 00:28:41,720 It tastes exactly like Nonna makes it. 588 00:28:41,720 --> 00:28:44,560 And now, I've got to get frying the pasta-dough tostadas. 589 00:28:45,960 --> 00:28:48,720 I've never made these fried tostada shells before, 590 00:28:48,720 --> 00:28:51,040 but I think it'll fry up pretty nice if I do it at the right temp. 591 00:28:51,040 --> 00:28:53,120 I've just done my first one. 592 00:28:53,120 --> 00:28:55,280 (TOSTADA CRUNCHES) 593 00:28:55,280 --> 00:28:57,080 Thin, crispy. 594 00:28:57,080 --> 00:28:58,280 A little bit chewy, as well. 595 00:28:58,280 --> 00:29:01,800 Um, it's gonna be a perfect vessel for the sauce. 596 00:29:01,800 --> 00:29:03,560 I think I'll fry it just a little bit hotter so it gets 597 00:29:03,560 --> 00:29:04,840 a little bit crispier, 598 00:29:04,840 --> 00:29:06,680 um, but I'm really happy with it. 599 00:29:08,520 --> 00:29:12,240 It's a ballsy move to reinvent Nonna's classic prawn pasta, 600 00:29:12,240 --> 00:29:14,920 especially on a day like today, but I just want to show the judges 601 00:29:14,920 --> 00:29:18,840 that I've come such a long way, in terms of my ideas and creativity. 602 00:29:18,840 --> 00:29:20,760 And I feel like I've done that in this cook. 603 00:29:20,760 --> 00:29:22,640 (CLAPS) Yes! 604 00:29:22,640 --> 00:29:24,760 You're doing it for the people in those photos. 605 00:29:24,760 --> 00:29:26,200 Eight minutes to go! 606 00:29:26,200 --> 00:29:28,040 (CHEERING AND APPLAUSE) 607 00:29:28,040 --> 00:29:29,840 JEAN-CHRISTOPHE: Good luck. 608 00:29:35,000 --> 00:29:37,680 My blackberry jus is coming along quite nice. 609 00:29:37,680 --> 00:29:41,160 It's glossy, it's got that really, really nice taste. 610 00:29:41,160 --> 00:29:42,760 Pumpkin's looking really good. 611 00:29:42,760 --> 00:29:45,760 Nice and caramelised, which was what I was after. 612 00:29:45,760 --> 00:29:48,880 But now, it's the moment of truth with this venison. 613 00:29:48,880 --> 00:29:52,480 I've rolled it in that beautiful parmesan and panko crumb. 614 00:29:52,480 --> 00:29:55,280 Now it's time to slice it, to see what it's like. 615 00:29:55,280 --> 00:29:59,520 Venison is a very hard protein to cook, 616 00:29:59,520 --> 00:30:02,280 and my whole chance at immunity is riding on this venison 617 00:30:02,280 --> 00:30:04,120 to be cooked to perfection. 618 00:30:04,120 --> 00:30:05,920 It's the hero of the dish, the venison. 619 00:30:05,920 --> 00:30:07,920 Think it might be the wrecking of me, to be honest with you. 620 00:30:07,920 --> 00:30:09,160 I'm not sure what's going to happen. 621 00:30:24,800 --> 00:30:26,320 Let's do this. 622 00:30:26,320 --> 00:30:28,800 My heart is just pumping, 10 to the dozen. 623 00:30:28,800 --> 00:30:31,800 The venison has to be spot-on for me to have a chance 624 00:30:31,800 --> 00:30:34,040 to get straight through to Finals Week. 625 00:30:41,160 --> 00:30:43,320 It's so beautiful and pink. 626 00:30:44,640 --> 00:30:47,120 I'm really pumped with the cook on this. 627 00:30:47,120 --> 00:30:49,600 It's time to start putting this venison on the plate 628 00:30:49,600 --> 00:30:52,400 with the butternut pumpkin and the sauce 629 00:30:52,400 --> 00:30:55,320 if I want to have plenty of time to make it look pretty and elegant, 630 00:30:55,320 --> 00:30:57,760 to really show how I've grown. 631 00:30:57,760 --> 00:31:00,480 It's funny, but I don't think, back in them days, 632 00:31:00,480 --> 00:31:02,120 Nan would have went to a gourmet restaurant. 633 00:31:02,120 --> 00:31:04,240 I don't reckon she'd ever eaten anything like that, 634 00:31:04,240 --> 00:31:06,200 and so well presented, 635 00:31:06,200 --> 00:31:08,560 but I think, Nan, she'd be so proud of me. 636 00:31:09,640 --> 00:31:11,240 Six minutes, everyone. 637 00:31:11,240 --> 00:31:12,840 Six minutes! 638 00:31:12,840 --> 00:31:14,720 Come on! Allez! 639 00:31:14,720 --> 00:31:15,760 Oh! 640 00:31:15,760 --> 00:31:18,120 Um, I'm running out of time so fast. 641 00:31:18,120 --> 00:31:22,000 I turned my sticky rice patties, and they are looking damn good. 642 00:31:22,000 --> 00:31:24,840 They're so golden, they're so crispy looking. 643 00:31:24,840 --> 00:31:26,200 Mwah! Amazing. 644 00:31:27,320 --> 00:31:29,600 It's just, like, buttery, eggy. 645 00:31:29,600 --> 00:31:32,000 You eat it with the roasted bone marrow. 646 00:31:32,000 --> 00:31:35,200 The bone marrow is perfectly custardy and fatty. 647 00:31:35,200 --> 00:31:38,920 And what's going to cut through that is the sauce and a salad. 648 00:31:38,920 --> 00:31:42,160 If my mum's leftovers get me into Finals Week, 649 00:31:42,160 --> 00:31:44,560 I think she would be very proud of me. 650 00:31:44,560 --> 00:31:46,480 But the thing I'm worried about 651 00:31:46,480 --> 00:31:50,240 is I'm serving a leftover plate for the judges. 652 00:31:50,240 --> 00:31:52,080 You know, there's nothing pretty about bone marrow. 653 00:31:52,080 --> 00:31:54,440 There's nothing pretty about this whole, entire dish. 654 00:31:54,440 --> 00:31:58,880 So, I need to put extra thought into plating, 655 00:31:58,880 --> 00:32:01,680 to a point that it's fine-dining worthy. 656 00:32:01,680 --> 00:32:03,960 I want the plate to tell a story, 657 00:32:03,960 --> 00:32:05,560 and for it to be beautiful, 658 00:32:05,560 --> 00:32:08,400 to reflect how beautiful... 659 00:32:08,400 --> 00:32:09,680 ..our family is. 660 00:32:11,600 --> 00:32:13,200 SOFIA: Stunning. 661 00:32:13,200 --> 00:32:15,320 What do you do with the end of that, Mimi? 662 00:32:16,320 --> 00:32:18,360 Just asking for a friend? Just asking for a friend. 663 00:32:18,360 --> 00:32:20,880 That would be me. (LAUGHS) 664 00:32:20,880 --> 00:32:23,920 My pork and prawn stick looks so good. 665 00:32:25,040 --> 00:32:27,200 I take my noodles out, 666 00:32:27,200 --> 00:32:30,440 and these noodles are the perfect texture, 667 00:32:30,440 --> 00:32:33,720 and they have beautiful size and length. 668 00:32:33,720 --> 00:32:36,320 I think they are the best noodles I've ever made. 669 00:32:36,320 --> 00:32:38,160 They look stunning. 670 00:32:40,960 --> 00:32:44,880 And I'm hoping that I've made an umami bomb with this broth, 671 00:32:44,880 --> 00:32:46,280 because my waipo used to cook this 672 00:32:46,280 --> 00:32:48,920 with whatever she found in the fridge. 673 00:32:48,920 --> 00:32:51,480 I just had to guess, based on the flavours, 674 00:32:51,480 --> 00:32:56,120 which is one of the most risky things to do in this kitchen. 675 00:32:57,560 --> 00:33:00,000 It's not quite there, and I don't know what it is. 676 00:33:01,400 --> 00:33:02,960 Come on. 677 00:33:06,080 --> 00:33:08,960 This dish represents my grandma. 678 00:33:08,960 --> 00:33:10,680 My waipo. 679 00:33:10,680 --> 00:33:13,160 I need to do it justice. 680 00:33:13,160 --> 00:33:15,040 So, I need to fix this broth. 681 00:33:15,040 --> 00:33:20,560 I immediately get it onto the stove so I can start adjusting seasoning. 682 00:33:23,880 --> 00:33:26,080 Uh, I'm just waiting for my chicken breast. 683 00:33:26,080 --> 00:33:27,880 Gonna check it. 684 00:33:29,920 --> 00:33:32,440 It's looking quite juicy. 685 00:33:32,440 --> 00:33:34,760 It's actually cooked perfectly. 686 00:33:34,760 --> 00:33:35,800 Happy with that. 687 00:33:35,800 --> 00:33:39,000 I want to have a really pretty, tidy, colourful plate. 688 00:33:39,000 --> 00:33:41,560 I've got my potato puree. 689 00:33:41,560 --> 00:33:45,800 I am getting my little leafy salad dressed. 690 00:33:45,800 --> 00:33:48,560 My curry sauce is a bit more mellow. 691 00:33:48,560 --> 00:33:51,440 It's a bit more refined than my mum's. 692 00:33:51,440 --> 00:33:53,960 Visually, it looks pretty good. 693 00:33:53,960 --> 00:33:56,880 However, there's also a part of me that just goes, 694 00:33:56,880 --> 00:34:01,240 "Should I have just done a classic, traditional ode to my mum?" 695 00:34:01,240 --> 00:34:03,240 That is weighing on me. 696 00:34:03,240 --> 00:34:08,360 But either way, it is an absolute honour to be able to give the judges 697 00:34:08,360 --> 00:34:10,280 a seat at my mum's table 698 00:34:10,280 --> 00:34:12,240 and at my table. 699 00:34:12,240 --> 00:34:16,200 Well, we cannot wait to try all your food, 700 00:34:16,200 --> 00:34:18,560 but there is one minute to go! 701 00:34:18,560 --> 00:34:19,760 One minute! 702 00:34:21,080 --> 00:34:23,360 One minute to just go into Finals Week! 703 00:34:24,760 --> 00:34:27,440 HARRY: Today, I've taken a really creative approach 704 00:34:27,440 --> 00:34:31,040 to transform my prawn pasta into a tostada. 705 00:34:33,040 --> 00:34:36,080 It's prawns, it's garlic, it's chilli, white wine. 706 00:34:37,800 --> 00:34:39,040 Like, it's a winner. 707 00:34:40,160 --> 00:34:41,720 But even if I don't win... 708 00:34:42,840 --> 00:34:45,800 ..I'm definitely going to make these for my nonna one day. 709 00:34:45,800 --> 00:34:48,920 For the first place in Finals Week, 710 00:34:48,920 --> 00:34:50,320 10... 711 00:34:50,320 --> 00:34:51,600 JUDGES: Nine, 712 00:34:51,600 --> 00:34:53,920 eight, seven, 713 00:34:53,920 --> 00:34:56,200 six, five, 714 00:34:56,200 --> 00:34:57,520 four, 715 00:34:57,520 --> 00:34:59,520 three, two, 716 00:34:59,520 --> 00:35:00,800 one! 717 00:35:00,800 --> 00:35:03,280 (APPLAUSE) 718 00:35:08,800 --> 00:35:11,080 PEZZA: Yeah, I think Nan would be proud of me. 719 00:35:11,080 --> 00:35:12,760 She'd be proud of where I'm at in the competition. 720 00:35:12,760 --> 00:35:16,040 So, I thought I'd just, uh, give them something to look down on 721 00:35:16,040 --> 00:35:17,360 and see a little bit different. 722 00:35:17,360 --> 00:35:19,640 They're going to be saying, "Boy, that venison! 723 00:35:19,640 --> 00:35:21,080 "You're going to get in trouble today." 724 00:35:21,080 --> 00:35:23,560 I just hope Nan's with me today and gets me over the line. 725 00:35:23,560 --> 00:35:27,160 My mum would say that does not look like a chicken curry. (LAUGHS) 726 00:35:27,160 --> 00:35:29,360 She'd be like, "What is that? That is not chicken curry." 727 00:35:29,360 --> 00:35:31,840 There was this feeling, constantly, through the cook, 728 00:35:31,840 --> 00:35:34,800 "Should I have just, you know, stuck to the traditional version?" 729 00:35:34,800 --> 00:35:36,240 It was a huge risk for me, 730 00:35:36,240 --> 00:35:37,960 but you don't know till you try. 731 00:35:37,960 --> 00:35:40,640 I think she would be proud of me on that front. 732 00:35:43,920 --> 00:35:47,120 The first dish we'd like to taste belongs to... 733 00:35:48,360 --> 00:35:49,480 ..Pezza! 734 00:35:49,480 --> 00:35:51,200 (APPLAUSE) 735 00:35:53,600 --> 00:35:56,320 My dish looks really, really pretty. 736 00:35:56,320 --> 00:35:57,800 I'm really proud of it. 737 00:35:57,800 --> 00:36:03,000 Going up to the judges, I just hope that they're as excited as what I am 738 00:36:03,000 --> 00:36:04,480 when they taste it. 739 00:36:05,680 --> 00:36:07,240 Ooh! 740 00:36:07,240 --> 00:36:09,640 Looks bloody lovely. 741 00:36:09,640 --> 00:36:12,120 Tell us what you've made. 742 00:36:12,120 --> 00:36:16,360 A Parmesan And Panko Crumb Venison Backstrap 743 00:36:16,360 --> 00:36:19,040 with Butternut Pumpkin Two Ways 744 00:36:19,040 --> 00:36:21,360 and a Blackberry Sauce. 745 00:36:22,880 --> 00:36:24,200 I've seen the photo of Nan today, 746 00:36:24,200 --> 00:36:27,080 I just thought, "I'm going to cook a nice bit of game, 747 00:36:27,080 --> 00:36:29,160 "if there's something in there, and I'm going to do it, 748 00:36:29,160 --> 00:36:30,960 "just jazz it up a little bit." 749 00:36:30,960 --> 00:36:33,160 What do you reckon Nanna Marg would think of that though? 750 00:36:33,160 --> 00:36:36,640 Nanna Marg would definitely say the venison is underdone. 751 00:36:36,640 --> 00:36:38,880 (CHUCKLES) She'd want to put it back on the stove and give it a... 752 00:36:38,880 --> 00:36:41,040 She wants it like a bit of boot leather. 753 00:36:43,040 --> 00:36:45,280 I'm pretty dying to get into this. 754 00:36:47,360 --> 00:36:48,680 It looks very inviting. 755 00:37:05,520 --> 00:37:06,880 Wow. 756 00:37:23,480 --> 00:37:25,800 You've smashed that out of the park. 757 00:37:25,800 --> 00:37:29,640 The cook on venison, when it's done well, 758 00:37:29,640 --> 00:37:33,240 makes it taste like the perfect steak. 759 00:37:33,240 --> 00:37:36,960 Your cook is so meticulous that you can see the different rings 760 00:37:36,960 --> 00:37:38,120 of colour in the meat, 761 00:37:38,120 --> 00:37:40,480 where it started to caramelise and change. 762 00:37:40,480 --> 00:37:42,920 You've got a really clever dish here. 763 00:37:42,920 --> 00:37:46,560 I just think it's...it's such a good reinterpretation, 764 00:37:46,560 --> 00:37:49,320 through the generations of your family. 765 00:37:49,320 --> 00:37:51,920 And it's ended up with you, here, in the MasterChef kitchen. 766 00:37:53,240 --> 00:37:57,840 Venison needs flavour because it is so, so lean. 767 00:37:57,840 --> 00:38:00,200 And wrapping it in that little crispy, 768 00:38:00,200 --> 00:38:02,360 crunchy parmesan and panko crumb, 769 00:38:02,360 --> 00:38:05,440 it gives it texture, but it also gives it seasoning. 770 00:38:05,440 --> 00:38:08,960 The sauce is where the money starts to roll in for you. 771 00:38:08,960 --> 00:38:11,880 The fact that the berries are there, and just humming 772 00:38:11,880 --> 00:38:13,920 in the background, and just giving it that slight, 773 00:38:13,920 --> 00:38:16,920 little bit of acidity, it is spot-on. 774 00:38:18,400 --> 00:38:21,600 The butternut squash, your two ways, 775 00:38:21,600 --> 00:38:24,920 the colours are very rustic, very authentic. 776 00:38:24,920 --> 00:38:26,920 You've managed, with your big fingers, 777 00:38:26,920 --> 00:38:30,760 to deliver this crispy little shallot. 778 00:38:30,760 --> 00:38:32,840 It's just... 779 00:38:32,840 --> 00:38:34,320 ..perfect. 780 00:38:34,320 --> 00:38:38,480 Pezza, this is a stunning dish. 781 00:38:38,480 --> 00:38:41,800 It is so well thought-out, 782 00:38:41,800 --> 00:38:45,080 and I hope you can remember what you first served up, 783 00:38:45,080 --> 00:38:47,560 and just have a look at what you've done here 784 00:38:47,560 --> 00:38:49,000 and the way you're thinking. 785 00:38:49,000 --> 00:38:50,520 It's completely transformed. 786 00:38:50,520 --> 00:38:51,960 (LAUGHS) 787 00:38:51,960 --> 00:38:53,920 Well done. Thanks, Pezza. 788 00:38:55,720 --> 00:38:57,080 I'm really excited. 789 00:38:57,080 --> 00:38:58,560 I don't want to be too confident, 790 00:38:58,560 --> 00:39:01,960 but I'm feeling like I could be the first one going into Finals. 791 00:39:01,960 --> 00:39:03,920 Well done, cobber. Thanks, brother. 792 00:39:03,920 --> 00:39:05,440 Alright. 793 00:39:05,440 --> 00:39:08,760 Next, we'd like to taste the dish from Mimi. 794 00:39:08,760 --> 00:39:10,200 (APPLAUSE) 795 00:39:10,200 --> 00:39:13,600 Literally always pick the most dangerous thing to carry. 796 00:39:13,600 --> 00:39:14,800 Careful. 797 00:39:14,800 --> 00:39:16,280 (LAUGHS) 798 00:39:16,280 --> 00:39:18,880 This dish is my gift to my grandma. 799 00:39:18,880 --> 00:39:21,360 I wouldn't be the person that I am without her. 800 00:39:23,120 --> 00:39:25,200 SOFIA: Woo! 801 00:39:25,200 --> 00:39:28,920 I could not be prouder of the dish I put up. 802 00:39:28,920 --> 00:39:33,560 I could not be prouder to celebrate my family food hero, my waipo, 803 00:39:33,560 --> 00:39:35,960 and I really hope that I've done her justice. 804 00:39:44,000 --> 00:39:45,120 VOICEOVER: In the mood to cook? 805 00:39:45,120 --> 00:39:47,960 Grab your aprons and try these delicious 806 00:39:47,960 --> 00:39:51,000 MasterChef-approved recipes on 10Play. 807 00:39:55,400 --> 00:39:57,000 Mimi, tell us what you've made. 808 00:39:57,000 --> 00:40:02,040 This is my version of Spicy Pork and Prawn Noodles, 809 00:40:02,040 --> 00:40:06,800 with a Pork and Prawn Roll and Prawn Chilli Oil. 810 00:40:07,920 --> 00:40:09,920 Alrighty, let's have a taste. 811 00:40:39,440 --> 00:40:41,600 You're like the umami queen in here. 812 00:40:41,600 --> 00:40:42,960 (LAUGHS) Let's face it. 813 00:40:42,960 --> 00:40:45,600 That broth is, like, so magical. 814 00:40:45,600 --> 00:40:48,000 You get those little funky bits of dried shrimp 815 00:40:48,000 --> 00:40:50,400 that are a little bit sort of jerkied. 816 00:40:50,400 --> 00:40:54,000 There's just lots of lovely little textures and little pops 817 00:40:54,000 --> 00:40:57,800 in your mouth that you discover with every mouthful. 818 00:40:57,800 --> 00:41:01,720 It's just a really delicious, comforting bowl of soup. 819 00:41:01,720 --> 00:41:04,920 And I don't know your waipo, 820 00:41:04,920 --> 00:41:08,720 but it definitely feels like a bowl of love 821 00:41:08,720 --> 00:41:11,400 that your grandma would have served to you. 822 00:41:11,400 --> 00:41:16,320 Mimi, the way you did the noodles was spec-ta-cu-lar. 823 00:41:17,640 --> 00:41:19,960 Neat, quick - it's amazing. 824 00:41:19,960 --> 00:41:21,040 And they are tasty. 825 00:41:21,040 --> 00:41:24,480 Anchovies, the ginger, the dried shrimps - 826 00:41:24,480 --> 00:41:26,640 everything is very well balanced. 827 00:41:26,640 --> 00:41:28,000 Well done. 828 00:41:28,000 --> 00:41:32,840 Mate, those noodles, like, they could possibly 829 00:41:32,840 --> 00:41:34,720 be the best noodles we've ever had in the kitchen. 830 00:41:34,720 --> 00:41:35,960 Like, they... 831 00:41:35,960 --> 00:41:38,760 Honestly, the texture of those... 832 00:41:40,480 --> 00:41:42,440 ..is perfect. 833 00:41:42,440 --> 00:41:46,840 It just goes to show, like, how much of an art it is, 834 00:41:46,840 --> 00:41:52,600 the amount that's going on here to still have that textbook texture. 835 00:41:52,600 --> 00:41:54,800 It's incredible work. 836 00:41:54,800 --> 00:41:57,200 The prawn stick, 837 00:41:57,200 --> 00:41:59,560 it was delicious in flavour. 838 00:41:59,560 --> 00:42:01,960 I just thought it could have been a little bit tighter. 839 00:42:01,960 --> 00:42:03,600 I just would have liked a little bit more bounce. 840 00:42:03,600 --> 00:42:07,320 That would be my only negative on what would be a bowl 841 00:42:07,320 --> 00:42:09,920 that I would happily pay money for. 842 00:42:09,920 --> 00:42:15,640 Very, very cool Mimi-style food we got today. 843 00:42:15,640 --> 00:42:17,360 Do not stop. (LAUGHS) 844 00:42:17,360 --> 00:42:19,560 Well done, Mimi. Thank you. 845 00:42:19,560 --> 00:42:21,160 It is fantastic. 846 00:42:21,160 --> 00:42:22,960 Ah, yes! 847 00:42:22,960 --> 00:42:26,760 She's just gone and done it, hasn't she? 848 00:42:26,760 --> 00:42:30,320 The broth that I have worked so hard to get right is perfect. 849 00:42:30,320 --> 00:42:33,960 My grandma would be so proud to see what I've done. 850 00:42:35,280 --> 00:42:37,120 Next up, Sav. 851 00:42:37,120 --> 00:42:39,880 (APPLAUSE) 852 00:42:39,880 --> 00:42:45,120 SAVINDRI: Choosing to do this today, for me, was a step forward 853 00:42:45,120 --> 00:42:49,880 in taking something that means a lot to me, and then refining it. 854 00:42:49,880 --> 00:42:52,560 My mum would be immensely proud of me 855 00:42:52,560 --> 00:42:55,440 for pushing myself out of my comfort zone. 856 00:42:58,080 --> 00:42:59,960 Can you tell us what is your dish? 857 00:42:59,960 --> 00:43:04,680 I've made my version of my mum's Chicken Curry, 858 00:43:04,680 --> 00:43:08,120 Potatoes and Leafy Green Sambal. 859 00:43:10,320 --> 00:43:14,880 I've tried to capture all the things that I love about the original dish 860 00:43:14,880 --> 00:43:17,120 but change how I approached it. 861 00:43:17,120 --> 00:43:19,120 It doesn't look very Sri Lankan. 862 00:43:19,120 --> 00:43:21,680 It does not look Sri Lankan at all. 863 00:43:21,680 --> 00:43:24,400 If my mum saw that, she would say, "That is not chicken curry." 864 00:43:24,400 --> 00:43:26,880 (JUDGES LAUGH) 865 00:43:26,880 --> 00:43:28,080 Shall we? 866 00:44:04,480 --> 00:44:08,560 Sav, this is by no means a bad dish. 867 00:44:08,560 --> 00:44:12,800 What it is, is the very first crack at the R and D of a new dish. 868 00:44:12,800 --> 00:44:14,120 Yeah. 869 00:44:14,120 --> 00:44:16,720 I love the flavour of those potatoes. 870 00:44:16,720 --> 00:44:19,280 Like, that...that turmeric, the colour of them, 871 00:44:19,280 --> 00:44:21,640 but they are a bit gravelly. 872 00:44:21,640 --> 00:44:22,680 Yeah. 873 00:44:22,680 --> 00:44:23,880 I thought the sauce was delicious. 874 00:44:23,880 --> 00:44:25,760 Could have done with a little bit longer. 875 00:44:25,760 --> 00:44:29,840 The chicken is really tasty, but it's kind of like... 876 00:44:29,840 --> 00:44:32,120 I know you...you've said you refined it, 877 00:44:32,120 --> 00:44:34,320 but it's kind of 'chicken dinner, not chicken dinner'. 878 00:44:34,320 --> 00:44:36,320 Like, it's a chicken breast on a plate with mashed potato 879 00:44:36,320 --> 00:44:38,960 that, in some ways, is actually pretty dated. 880 00:44:40,000 --> 00:44:43,240 Today is the final shot at immunity. 881 00:44:43,240 --> 00:44:45,800 Were it an elimination, just because of the standard, 882 00:44:45,800 --> 00:44:47,280 you might be in trouble. 883 00:44:48,880 --> 00:44:51,680 Sav, I really empathise with where you're heading 884 00:44:51,680 --> 00:44:54,120 with this dish, because when I was in the competition, 885 00:44:54,120 --> 00:44:55,840 I was always trying to figure out, 886 00:44:55,840 --> 00:44:59,320 "Do I cook a traditional dish in its original form? 887 00:44:59,320 --> 00:45:00,760 "Do I try and modernise it?" 888 00:45:00,760 --> 00:45:04,280 And for that reason, I really applaud you for making this dish. 889 00:45:04,280 --> 00:45:06,560 I think when you're working with traditional dishes, 890 00:45:06,560 --> 00:45:10,840 they actually need a lot more R and D than, like, a modern dish. 891 00:45:10,840 --> 00:45:13,640 All the parts were there, but it definitely just suffered 892 00:45:13,640 --> 00:45:16,080 from time and a few little glitches. 893 00:45:16,080 --> 00:45:18,200 So, I would definitely keep working on it. 894 00:45:18,200 --> 00:45:21,640 This was always going to be your hardest cook 895 00:45:21,640 --> 00:45:23,400 in this competition. 896 00:45:23,400 --> 00:45:25,640 With everything that you've been through, 897 00:45:25,640 --> 00:45:29,840 to open that box, and then, not only that, but for you to try 898 00:45:29,840 --> 00:45:33,000 and recreate the dish that was in that photo, 899 00:45:33,000 --> 00:45:36,160 cooked by your mum that you've got so many memories attached to - 900 00:45:36,160 --> 00:45:40,160 that is 55 out of 10 difficulty. 901 00:45:41,960 --> 00:45:44,480 That's what your mum would be proud of. 902 00:45:44,480 --> 00:45:46,280 Thank you, Sav. Thank you. 903 00:45:49,440 --> 00:45:52,280 Next up, we'd love to taste your dish, Nat. 904 00:45:53,600 --> 00:45:58,400 NAT: To just serve the judges leftovers is risky. 905 00:45:58,400 --> 00:46:00,640 They might think that that's a little bit weird, 906 00:46:00,640 --> 00:46:05,480 but I think that this is the perfect representation of how I would 907 00:46:05,480 --> 00:46:08,400 thank my mum for everything she's done. 908 00:46:08,400 --> 00:46:10,280 I think would be very proud of me. 909 00:46:10,280 --> 00:46:11,840 And I am proud of her. 910 00:46:14,160 --> 00:46:16,480 Whoa! What the hell?! 911 00:46:16,480 --> 00:46:17,720 OK. 912 00:46:17,720 --> 00:46:20,000 Oh, my gosh. I think this is a... Whoa! 913 00:46:20,000 --> 00:46:21,680 Oh, smell it! 914 00:46:21,680 --> 00:46:23,280 OK! Oh-ho! 915 00:46:25,720 --> 00:46:26,760 Far out. 916 00:46:26,760 --> 00:46:28,480 Tell us what you made. 917 00:46:28,480 --> 00:46:32,400 I've made Roast Bone Marrow 918 00:46:32,400 --> 00:46:34,680 with a Pomelo Salad, 919 00:46:34,680 --> 00:46:37,600 a Jeow Som 920 00:46:37,600 --> 00:46:39,920 and Khao Jee. 921 00:46:39,920 --> 00:46:41,280 Let's eat, let's eat. 922 00:46:48,040 --> 00:46:49,360 (WHISPERS) Gonna go all in. 923 00:47:11,960 --> 00:47:13,440 Nat, 924 00:47:13,440 --> 00:47:14,680 that's a special dish. 925 00:47:14,680 --> 00:47:16,920 It's got so many layers behind it. 926 00:47:16,920 --> 00:47:19,080 Throughout this competition, you've changed so much 927 00:47:19,080 --> 00:47:22,200 that you just...you're so open with your memories. 928 00:47:22,200 --> 00:47:24,560 And I don't think we saw that on day one. 929 00:47:24,560 --> 00:47:28,680 On day one, it was just like, "There's my sick food - now eat it." 930 00:47:28,680 --> 00:47:31,360 Whereas now, you really want to talk about where it came from 931 00:47:31,360 --> 00:47:33,160 and why it's so special to you. 932 00:47:34,320 --> 00:47:36,480 The dish itself - it's fun, 933 00:47:36,480 --> 00:47:39,320 and the bone marrow was so well cooked. 934 00:47:39,320 --> 00:47:41,800 Like, Sofia didn't leave me much, but... 935 00:47:43,080 --> 00:47:45,160 ..but what was there was like... 936 00:47:45,160 --> 00:47:47,480 It slid out like it was on a little slippery slide, 937 00:47:47,480 --> 00:47:49,680 and then just landed on my rice cake. 938 00:47:49,680 --> 00:47:51,680 It was perfectly done. 939 00:47:51,680 --> 00:47:56,800 I love the chewy, crunchy, charred bits of glutinous rice. 940 00:47:56,800 --> 00:47:58,760 I LOVE glutinous rice. 941 00:47:58,760 --> 00:48:01,040 And I also love that you're teaching us the way 942 00:48:01,040 --> 00:48:02,840 that you grew up eating. 943 00:48:02,840 --> 00:48:05,480 Your mum, she's going to be incredibly proud. 944 00:48:05,480 --> 00:48:07,320 Well done. 945 00:48:07,320 --> 00:48:09,720 Your sticky rice - I love that. 946 00:48:10,880 --> 00:48:13,560 Your dressing and your little salad - phew! - 947 00:48:13,560 --> 00:48:15,760 10 out of 10. 948 00:48:15,760 --> 00:48:16,920 You work like a chef. 949 00:48:16,920 --> 00:48:18,400 You're so focused. 950 00:48:19,960 --> 00:48:22,080 You're very, very dangerous. 951 00:48:22,080 --> 00:48:23,280 You've got a lot to offer. 952 00:48:23,280 --> 00:48:25,000 I can see in your eyes. 953 00:48:25,000 --> 00:48:26,120 You're growing fast. 954 00:48:26,120 --> 00:48:27,920 Nice one, Nat. You're special. 955 00:48:27,920 --> 00:48:29,720 (APPLAUSE) You are special. 956 00:48:29,720 --> 00:48:32,280 NAT: I really poured my heart into this dish. 957 00:48:32,280 --> 00:48:35,280 My mum would be so proud of this feedback. 958 00:48:35,280 --> 00:48:37,240 Now, I really want that immunity, 959 00:48:37,240 --> 00:48:39,200 way more than ever. 960 00:48:39,200 --> 00:48:41,680 The next dish we'd love to try... 961 00:48:41,680 --> 00:48:42,880 ..belongs to Harry. 962 00:48:42,880 --> 00:48:45,240 Yeah! Come on, Harry. You're next. (APPLAUSE) 963 00:48:45,240 --> 00:48:48,320 I'm interested to see what these look like. 964 00:48:48,320 --> 00:48:51,320 It was a risky call to reinvent my nonna's pasta dish, 965 00:48:51,320 --> 00:48:53,800 but I'm stoked with what I've come up with. 966 00:48:53,800 --> 00:48:56,040 I think it's a new interpretation of prawn pasta 967 00:48:56,040 --> 00:48:58,520 that I've never seen before. 968 00:48:58,520 --> 00:49:00,760 JUDGES: Oh! 969 00:49:10,120 --> 00:49:11,560 (SIGHS) 970 00:49:12,640 --> 00:49:14,840 Harry, what have you made? 971 00:49:14,840 --> 00:49:18,320 I've made you Garlic Chilli Prawn Tostadas. 972 00:49:21,480 --> 00:49:23,000 Oh, they smell great. Mmm. 973 00:49:24,480 --> 00:49:25,640 Alright, let's dive in. 974 00:49:25,640 --> 00:49:28,040 Hands for this one? Yeah. Yep. 975 00:49:31,040 --> 00:49:32,640 Hear that, Harry? 976 00:49:32,640 --> 00:49:35,240 Is that a crunch? You got the crunch, mate. 977 00:49:35,240 --> 00:49:37,160 (TOSTADA CRUNCHES) 978 00:50:00,600 --> 00:50:05,040 Harry, the only way your four surviving grandparents 979 00:50:05,040 --> 00:50:07,800 wouldn't eat this is if they had dentures. 980 00:50:07,800 --> 00:50:09,040 (LAUGHTER) 981 00:50:09,040 --> 00:50:12,160 The crunch on that, I could feel it in my brain. 982 00:50:12,160 --> 00:50:14,840 It's unbelievable! It's so good. 983 00:50:14,840 --> 00:50:17,960 And I think what's brilliant about this dish is you've taken 984 00:50:17,960 --> 00:50:21,120 those comforting flavours of, like, a warm, big, 985 00:50:21,120 --> 00:50:22,640 generous bowl of pasta, 986 00:50:22,640 --> 00:50:25,760 and you've made it quite light and summery, 987 00:50:25,760 --> 00:50:27,160 but it is still comforting. 988 00:50:27,160 --> 00:50:29,840 It smells like Italy. 989 00:50:29,840 --> 00:50:31,480 It was a joy to eat. 990 00:50:31,480 --> 00:50:33,360 Thank you, Harry. Thanks, Sofia. 991 00:50:33,360 --> 00:50:34,360 Harry... 992 00:50:35,680 --> 00:50:37,320 ..Nonna, 993 00:50:37,320 --> 00:50:38,920 ..us... 994 00:50:38,920 --> 00:50:42,040 ..would be very, very satisfied with that, mate. 995 00:50:42,040 --> 00:50:43,520 That is ripping. 996 00:50:43,520 --> 00:50:48,040 The 'tostada', as you're calling it, is epic. 997 00:50:48,040 --> 00:50:52,240 You had the nous to just watch it like a hawk, press it down, 998 00:50:52,240 --> 00:50:55,400 make a few air bubbles so that it did compact 999 00:50:55,400 --> 00:50:56,960 into an edible bite. 1000 00:50:58,080 --> 00:51:01,960 The sauce, it's just got that beautiful sweetness, 1001 00:51:01,960 --> 00:51:05,200 the beautiful depth from the prawn oil. 1002 00:51:05,200 --> 00:51:07,080 This is just a different side of you, 1003 00:51:07,080 --> 00:51:10,560 just shows how far you've come in the competition. 1004 00:51:10,560 --> 00:51:13,200 Just keep cooking like this. 1005 00:51:13,200 --> 00:51:15,160 Nice one, Harry. Cheers. 1006 00:51:17,280 --> 00:51:19,040 SAVINDRI: Well done, mate. Thanks, mate. 1007 00:51:19,040 --> 00:51:20,320 Very proud of you. 1008 00:51:23,920 --> 00:51:26,400 This was your last chance to win immunity. 1009 00:51:26,400 --> 00:51:29,040 And with standards this high, 1010 00:51:29,040 --> 00:51:32,640 we really had to drill down on the tiny details. 1011 00:51:32,640 --> 00:51:36,880 We came up with two dishes we almost couldn't choose between. 1012 00:51:38,160 --> 00:51:39,880 Pezza... 1013 00:51:41,720 --> 00:51:43,760 ..and Nat. 1014 00:51:43,760 --> 00:51:45,400 We were splitting hairs. 1015 00:51:48,000 --> 00:51:50,280 But with situations like this, 1016 00:51:50,280 --> 00:51:53,920 it comes down to which dish we'd dive into again 1017 00:51:53,920 --> 00:51:55,680 and again and again. 1018 00:51:59,120 --> 00:52:01,840 And that dish was yours... 1019 00:52:03,120 --> 00:52:04,680 ..Nat. 1020 00:52:04,680 --> 00:52:07,400 (CHEERING AND APPLAUSE) Yay! (CHUCKLES) 1021 00:52:11,360 --> 00:52:12,880 Oh, my God. 1022 00:52:14,720 --> 00:52:16,840 Well, Nat, congratulations. 1023 00:52:16,840 --> 00:52:19,800 You have just guaranteed your spot 1024 00:52:19,800 --> 00:52:21,160 in Finals Week! 1025 00:52:26,240 --> 00:52:27,720 Wow-wee! 1026 00:52:29,080 --> 00:52:30,160 Everybody else... 1027 00:52:31,280 --> 00:52:34,360 ..Sunday, one of you will be, unfortunately, 1028 00:52:34,360 --> 00:52:36,400 leaving the competition. 1029 00:52:36,400 --> 00:52:39,120 So, you've got to be ready for this one. 1030 00:52:39,120 --> 00:52:40,920 Well done, everybody. Great day. 1031 00:52:50,440 --> 00:52:53,600 VOICEOVER: Sunday night, on MasterChef Australia, 1032 00:52:53,600 --> 00:52:56,440 Finals Week is looming. 1033 00:52:56,440 --> 00:52:57,800 POH: Today decides whether 1034 00:52:57,800 --> 00:52:59,280 you're heading to Finals Week 1035 00:52:59,280 --> 00:53:00,840 or heading home. 1036 00:53:00,840 --> 00:53:02,400 Oh, my gawd. 1037 00:53:02,400 --> 00:53:04,560 But to get there, 1038 00:53:04,560 --> 00:53:06,200 they have to survive... Urgh! 1039 00:53:06,200 --> 00:53:09,360 ..an extreme elimination. Oh-ho-ho! Ugh! 1040 00:53:09,360 --> 00:53:10,400 SAVINDRI: It's awful. 1041 00:53:10,400 --> 00:53:11,800 I don't like it. 1042 00:53:11,800 --> 00:53:13,960 That's wrong on so many levels. 1043 00:53:13,960 --> 00:53:14,960 (RETCHES) 1044 00:53:14,960 --> 00:53:16,640 It's time to tame this beast. 1045 00:53:21,520 --> 00:53:23,520 Captions by Red Bee Media