1 00:00:01,000 --> 00:00:08,560 VOICEOVER: Previously On MasterChef Australia... 2 00:00:08,560 --> 00:00:12,160 ..it was a David vs Goliath battle. 3 00:00:12,160 --> 00:00:14,360 I just want the Favourites to win. 4 00:00:14,360 --> 00:00:16,840 ALI: Sashi has his reputation to protect. 5 00:00:16,840 --> 00:00:18,960 Um, and we don't, we've got nothing to lose. 6 00:00:18,960 --> 00:00:20,920 Let's go, Faves. Yeah, I've got it. 7 00:00:20,920 --> 00:00:23,840 Both teams pulled out all the stops... 8 00:00:23,840 --> 00:00:26,880 Your dish was exceptional. 9 00:00:26,880 --> 00:00:28,960 (ALL CHEER) 10 00:00:28,960 --> 00:00:31,200 ..and claimed a course each. 11 00:00:31,200 --> 00:00:33,520 When you add Sashi's magic touch in there, 12 00:00:33,520 --> 00:00:35,520 it just becomes extraordinary. 13 00:00:35,520 --> 00:00:36,880 Well, we're at one-all. 14 00:00:36,880 --> 00:00:38,320 And then... 15 00:00:38,320 --> 00:00:41,240 Dessert. One team nailed the brief. 16 00:00:41,240 --> 00:00:42,680 (ALL CHEER) 17 00:00:42,680 --> 00:00:46,760 ..the Fans flipped the game, winning 2-1. 18 00:00:46,760 --> 00:00:51,400 Tonight, eight Fans and four Favourites... 19 00:00:51,400 --> 00:00:54,240 JULIE: It feels like, you know, Nanny and the grandkids. 20 00:00:54,240 --> 00:00:55,880 (LAUGHS) 21 00:00:55,880 --> 00:01:02,080 ..are facing a monumental battle - to get one step closer to immunity. 22 00:01:03,440 --> 00:01:05,680 # 'Cause you're hot, then you're cold 23 00:01:05,680 --> 00:01:07,520 # You're yes, then you're no 24 00:01:07,520 --> 00:01:09,320 # You're in, then you're out 25 00:01:09,320 --> 00:01:11,200 # You're up, then you're down 26 00:01:11,200 --> 00:01:13,000 # You're wrong when it's right 27 00:01:13,000 --> 00:01:14,720 # It's black and it's white 28 00:01:14,720 --> 00:01:16,560 # We fight, we break up 29 00:01:16,560 --> 00:01:18,440 # We kiss, we make up 30 00:01:18,440 --> 00:01:20,200 # You're hot, then you're cold 31 00:01:20,200 --> 00:01:22,080 # You're yes, then you're no 32 00:01:22,080 --> 00:01:23,840 # You're in, then you're out 33 00:01:23,840 --> 00:01:25,600 # You're up, then you're down 34 00:01:25,600 --> 00:01:27,400 # You're wrong when it's right 35 00:01:27,400 --> 00:01:29,280 # It's black and it's white 36 00:01:29,280 --> 00:01:31,120 # We fight, we break up 37 00:01:31,120 --> 00:01:33,440 # We kiss, we make up 38 00:01:33,440 --> 00:01:36,800 # You # You don't really wanna stay, no 39 00:01:36,800 --> 00:01:40,080 # You # But you don't really wanna go-o 40 00:01:40,080 --> 00:01:41,960 # You're hot, then you're cold 41 00:01:41,960 --> 00:01:43,800 # You're yes, then you're no 42 00:01:43,800 --> 00:01:45,640 # You're in, then you're out 43 00:01:45,640 --> 00:01:48,160 # You're up, then you're down. # 44 00:02:21,080 --> 00:02:22,760 MICHAEL: Right, guys, let's do this. 45 00:02:22,760 --> 00:02:24,640 As part of yesterday's team challenge, 46 00:02:24,640 --> 00:02:27,680 myself, Julie, Sashi and Tommy won the main course. 47 00:02:27,680 --> 00:02:29,080 Come on! Let's go! 48 00:02:29,080 --> 00:02:30,560 And the Fans team are pumped 49 00:02:30,560 --> 00:02:33,040 because they won the entree AND dessert courses. 50 00:02:33,040 --> 00:02:34,760 Oh, here we go again! 51 00:02:39,080 --> 00:02:41,440 (CHEERING AND APPLAUSE) 52 00:02:44,720 --> 00:02:46,600 What is behind them? 53 00:02:46,600 --> 00:02:48,440 What is this? 54 00:02:55,560 --> 00:02:57,560 Good morning, everybody. 55 00:02:57,560 --> 00:02:59,840 Morning. Hello. 56 00:03:01,120 --> 00:03:02,440 Well done, everyone. 57 00:03:02,440 --> 00:03:05,360 Another intense day in the MasterChef kitchen. 58 00:03:05,360 --> 00:03:09,040 Winning yesterday with your team members - felt good? 59 00:03:09,040 --> 00:03:10,120 ALL: Yes. 60 00:03:11,200 --> 00:03:12,440 Amazing. 61 00:03:12,440 --> 00:03:15,960 Today's challenge will decide which four of you 62 00:03:15,960 --> 00:03:18,600 will progress onto tomorrow's immunity challenge. 63 00:03:21,560 --> 00:03:26,360 MAX: Looking up and the most amazing cooks and chefs, 64 00:03:26,360 --> 00:03:29,440 they're already in that first elimination. 65 00:03:29,440 --> 00:03:30,920 So an opportunity 66 00:03:30,920 --> 00:03:33,520 to get out of Sunday night's all-in elimination cook, 67 00:03:33,520 --> 00:03:35,920 it's like gold in this kitchen. 68 00:03:37,400 --> 00:03:41,320 Well, you've all been staring at this pyramid behind us. 69 00:03:41,320 --> 00:03:47,880 So, allow me to formally introduce you to the MasterChef food pyramid. 70 00:03:47,880 --> 00:03:49,520 Ooh. 71 00:03:57,520 --> 00:04:00,520 We all grew up learning about how this pyramid 72 00:04:00,520 --> 00:04:04,160 is the shining example of a balanced diet. 73 00:04:06,040 --> 00:04:08,840 Fish and chips? Where does fish and chips fit in to the food pyramid? 74 00:04:08,840 --> 00:04:10,560 (LAUGHS) 75 00:04:10,560 --> 00:04:13,920 On the first layer, the bottom layer, 76 00:04:13,920 --> 00:04:17,520 we've got fruits, vegetables, legumes. 77 00:04:17,520 --> 00:04:20,040 This is what you're supposed to eat most of. 78 00:04:20,040 --> 00:04:21,920 Yep. (ALL CHUCKLE) 79 00:04:23,200 --> 00:04:27,760 The second layer - grains, nuts, seeds. 80 00:04:27,760 --> 00:04:31,320 You're supposed to eat a little bit less of these 81 00:04:31,320 --> 00:04:33,000 than you are the first layer. 82 00:04:34,240 --> 00:04:37,160 Third layer - proteins. 83 00:04:37,160 --> 00:04:41,040 Right? Dairy, eggs. 84 00:04:41,040 --> 00:04:45,120 At the very top - fats, sweets and sugars. 85 00:04:45,120 --> 00:04:47,080 Butter is also up there. 86 00:04:49,360 --> 00:04:51,560 My memory of the food pyramid growing up 87 00:04:51,560 --> 00:04:56,400 is that you're meant to eat all the things I liked the least 88 00:04:56,400 --> 00:04:59,200 and you're not meant to eat all the things I liked the most. 89 00:04:59,200 --> 00:05:01,880 Obviously, I love a bit of butter. 90 00:05:01,880 --> 00:05:04,400 Don't mind a bit of sugar. I mean... (CHUCKLES) 91 00:05:04,400 --> 00:05:06,720 ..you don't get a body like this overnight. 92 00:05:09,120 --> 00:05:10,960 (LAUGHS) 93 00:05:10,960 --> 00:05:13,480 Today, this pyramid is your pantry. 94 00:05:15,120 --> 00:05:19,960 But not everybody in your team will get to use the whole pyramid. 95 00:05:19,960 --> 00:05:21,080 Oh. 96 00:05:22,720 --> 00:05:26,840 One of you will get to cook with the entire pyramid - 97 00:05:26,840 --> 00:05:28,840 bottom to top. 98 00:05:28,840 --> 00:05:33,240 One of you will cook with the bottom three layers. 99 00:05:33,240 --> 00:05:36,080 One of you will cook with the bottom two layers... Holy shit. 100 00:05:36,080 --> 00:05:37,360 OK, I see. 101 00:05:37,360 --> 00:05:41,520 And one of you will only be using the bottom layer. 102 00:05:41,520 --> 00:05:42,920 Oh. 103 00:05:44,360 --> 00:05:45,800 SARAH: You can do it, guys. 104 00:05:45,800 --> 00:05:51,240 Right, now, the big decision is who is going to cook with each section? 105 00:05:53,800 --> 00:05:55,960 That is up to you guys. 106 00:05:55,960 --> 00:05:58,240 (ALL GROAN) 107 00:05:58,240 --> 00:06:00,720 Have a little chitchat, work it out amongst yourselves. 108 00:06:00,720 --> 00:06:02,920 HARRY: So the judges have asked us to all decide 109 00:06:02,920 --> 00:06:05,320 how we're gonna cook from this food pyramid. 110 00:06:05,320 --> 00:06:07,760 The idea of having to cook only from that bottom level, 111 00:06:07,760 --> 00:06:09,680 so that's just fruit, vegies and legumes, 112 00:06:09,680 --> 00:06:11,080 doesn't actually freak me out... 113 00:06:11,080 --> 00:06:14,360 Like, I legit need nothing. I just don't need it at all. 114 00:06:14,360 --> 00:06:17,880 ..but Max is adamant that he needs to take the bottom level. 115 00:06:17,880 --> 00:06:20,400 So I'm gonna go for the bottom two, 116 00:06:20,400 --> 00:06:23,360 which is the grains, nuts and seeds and also the vegies. 117 00:06:23,360 --> 00:06:26,960 JENN: It comes down to me and Chris, we've got the proteins 118 00:06:26,960 --> 00:06:28,960 but who's gonna get the whole pyramid 119 00:06:28,960 --> 00:06:31,240 and who's gonna miss out on the very top layer, 120 00:06:31,240 --> 00:06:32,800 the fats and sugars? 121 00:06:32,800 --> 00:06:36,280 And I think I'll be alright without that final layer so I told Chris, 122 00:06:36,280 --> 00:06:39,080 "Look, you can have that whole pyramid if you think you need it," 123 00:06:39,080 --> 00:06:40,960 and he's happy to take that. 124 00:06:40,960 --> 00:06:42,440 Don't leave me hanging. 125 00:06:44,920 --> 00:06:46,960 So, cooking with the bottom layer only, 126 00:06:46,960 --> 00:06:51,080 we have Montana, Michael and Max. 127 00:06:51,080 --> 00:06:52,760 Cooking with the bottom TWO layers, 128 00:06:52,760 --> 00:06:57,280 we have Keyma, Tommy and Harry. 129 00:06:57,280 --> 00:06:59,280 Cooking with the three layers, 130 00:06:59,280 --> 00:07:03,600 we have Melanie, Julie and Jenn. 131 00:07:03,600 --> 00:07:07,960 And the lucky legends cooking with the whole thing, huh? 132 00:07:07,960 --> 00:07:11,960 We've got Steph, Sashi and Chris. 133 00:07:13,360 --> 00:07:16,360 The people who chose the same layers as you - 134 00:07:16,360 --> 00:07:18,120 they're your competition today. 135 00:07:18,120 --> 00:07:22,160 So you have to beat them to get into tomorrow's immunity. 136 00:07:23,200 --> 00:07:25,680 CHRIS: Turn to my side and... 137 00:07:25,680 --> 00:07:28,040 ..I find out that I'm up against... 138 00:07:28,040 --> 00:07:29,720 ..Sashi, 139 00:07:29,720 --> 00:07:32,080 a MasterChef legend. 140 00:07:32,080 --> 00:07:34,040 Are you sure you don't wanna change your mind, Sashi? 141 00:07:34,040 --> 00:07:35,880 (LAUGHS) Uh... 142 00:07:35,880 --> 00:07:38,320 ..you should be thinking about that. (ALL LAUGH) 143 00:07:38,320 --> 00:07:41,840 Ooh-hoo-hoo. Spicy. 144 00:07:44,320 --> 00:07:48,160 All of you, you've got 75 minutes to cook your dish. 145 00:07:48,160 --> 00:07:50,280 And your time starts now. 146 00:07:50,280 --> 00:07:52,560 (ALL CHEER) 147 00:07:54,720 --> 00:07:56,960 Go, guys! Come on! 148 00:07:56,960 --> 00:07:58,800 JULIE: We're only allowed to choose ingredients 149 00:07:58,800 --> 00:08:01,960 from our allocated spots on the food pyramid. 150 00:08:01,960 --> 00:08:04,760 Ah! I think I stretched a muscle. 151 00:08:04,760 --> 00:08:07,440 There's no pantry today, there's no garden, 152 00:08:07,440 --> 00:08:09,560 it's that little stack of shelves or nothin'. 153 00:08:09,560 --> 00:08:10,960 Sashi's got all the spices. 154 00:08:10,960 --> 00:08:13,280 So we're all hunting around for the things that we want 155 00:08:13,280 --> 00:08:14,960 to make a really nice dish. 156 00:08:14,960 --> 00:08:17,480 All that hard work destroyed in a matter of seconds. 157 00:08:17,480 --> 00:08:19,320 (CHUCKLES) (MEL IMITATES WHIRLWIND) 158 00:08:19,320 --> 00:08:22,080 It's pretty chaotic in the kitchen right now. 159 00:08:22,080 --> 00:08:23,840 Sorry. Sorry! (LAUGHS) 160 00:08:23,840 --> 00:08:25,880 Did I get you? (LAUGHS) Yes. 161 00:08:25,880 --> 00:08:28,800 It's fine. Just some mild sabotage. Sorry. 162 00:08:28,800 --> 00:08:30,240 Grapes. 163 00:08:30,240 --> 00:08:32,600 I can only use the two bottom layers from the pyramid, 164 00:08:32,600 --> 00:08:35,480 so the fruit and veg and grains. 165 00:08:35,480 --> 00:08:39,440 The way that I eat, usually, at home is more vegie-based because, 166 00:08:39,440 --> 00:08:41,080 you know, we're all on a budget. 167 00:08:41,080 --> 00:08:43,400 I just feel super comfortable working with vegies. 168 00:08:43,400 --> 00:08:46,120 I see a bowl of strawberries and I think strawberry and tomato 169 00:08:46,120 --> 00:08:49,240 could be a really interesting combo and I'm gonna run with that today. 170 00:08:49,240 --> 00:08:50,480 (EXHALES) 171 00:08:50,480 --> 00:08:53,520 Today, I'm cooking up against Tommy and Keyma 172 00:08:53,520 --> 00:08:56,560 and whoever wins out of the three of us today 173 00:08:56,560 --> 00:08:58,960 will go through to tomorrow's immunity cook. 174 00:09:00,000 --> 00:09:03,840 And I couldn't have been put with a group that's more difficult. 175 00:09:03,840 --> 00:09:08,720 I'm gonna make arepas, which is like a flatbread made out of cornflour. 176 00:09:08,720 --> 00:09:10,200 From Venezuela. 177 00:09:10,200 --> 00:09:12,480 Oh, what! Oh! (LAUGHS JOYFULLY) 178 00:09:12,480 --> 00:09:14,160 This is great! 179 00:09:14,160 --> 00:09:16,360 Keyma has some incredible Latin flavours 180 00:09:16,360 --> 00:09:17,680 that she brings through in her food 181 00:09:17,680 --> 00:09:20,160 and Tommy is an absolute wiz in the kitchen. 182 00:09:20,160 --> 00:09:22,320 TOMMY: I am making a vegetable dumpling. 183 00:09:22,320 --> 00:09:25,000 I'm gonna use daikon, I'm gonna finely slice it. 184 00:09:25,000 --> 00:09:27,440 Then I'm gonna make a mushroom-spring onion pate 185 00:09:27,440 --> 00:09:29,840 and a little mushroom soy to go right on top as well. 186 00:09:29,840 --> 00:09:33,320 Tommy is somebody who has absolutely killed this game before 187 00:09:33,320 --> 00:09:36,000 and his flavours are just...awesome, 188 00:09:36,000 --> 00:09:38,720 so I don't know how I'm gonna come up against that today. 189 00:09:38,720 --> 00:09:40,080 Hello, Harry. Harry. 190 00:09:40,080 --> 00:09:42,680 Hello. What are you doing? 191 00:09:42,680 --> 00:09:48,160 So, I'm doing a strawberry, tomato and pickled grape salad. 192 00:09:48,160 --> 00:09:50,640 There'll be a coriander and cucumber granita 193 00:09:50,640 --> 00:09:52,320 over the top of the whole thing. Ah. 194 00:09:52,320 --> 00:09:56,080 Interesting. I mean, it sounds conceptually inspiring 195 00:09:56,080 --> 00:09:59,360 but you have over an hour to bring this into realisation. 196 00:09:59,360 --> 00:10:01,040 Do you think you have it? Yeah, definitely. 197 00:10:01,040 --> 00:10:04,000 No risk, potentially so much reward, so enjoy it. 198 00:10:04,000 --> 00:10:05,840 Thank you. Thanks. Good luck. 199 00:10:11,560 --> 00:10:13,960 That's a balanced diet, right there. (LAUGHS) 200 00:10:16,520 --> 00:10:18,760 MONTANA: Oh, that way. 201 00:10:20,400 --> 00:10:21,840 How cute is this? 202 00:10:21,840 --> 00:10:23,640 So cute. Yep. (CHUCKLES) 203 00:10:23,640 --> 00:10:25,080 Sorry, back to cooking. 204 00:10:25,080 --> 00:10:28,160 JULIE: There are 12 people cooking in this kitchen 205 00:10:28,160 --> 00:10:31,960 but I only have to worry about the one on either side of me. 206 00:10:31,960 --> 00:10:36,040 On my bench, using the three layers of fresh fruit and vegetables, 207 00:10:36,040 --> 00:10:38,320 pulses and grains, protein. 208 00:10:38,320 --> 00:10:41,160 I'm up against Mel and Jenn. 209 00:10:41,160 --> 00:10:44,440 I'm gonna make a home dish that we really enjoy at home 210 00:10:44,440 --> 00:10:45,880 which is mapo tofu. 211 00:10:45,880 --> 00:10:49,080 And if I've got time, I wanna do a little pipi stir-fry as well. 212 00:10:50,760 --> 00:10:53,840 DULAN: What are you making, Mel? I'm making double-stuffed ravioli. 213 00:10:53,840 --> 00:10:54,880 Ooh. 214 00:10:54,880 --> 00:10:59,680 So it feels like, you know, Nanny and the grandkids. (LAUGHS) 215 00:11:01,440 --> 00:11:03,880 I'm frankly terrified of the Fans. 216 00:11:03,880 --> 00:11:08,240 So the idea of being safe from the first elimination is... 217 00:11:09,280 --> 00:11:12,520 It's just... It sounds like heaven to me. 218 00:11:12,520 --> 00:11:15,720 I know I make a really nice cauliflower soup 219 00:11:15,720 --> 00:11:18,040 and I think to make cauliflower soup really special, 220 00:11:18,040 --> 00:11:20,920 it needs to have a lot of butter. 221 00:11:23,360 --> 00:11:25,840 I realise after I've decided what dish I'm going to do 222 00:11:25,840 --> 00:11:29,280 that butter isn't sitting in with the proteins, 223 00:11:29,280 --> 00:11:32,440 butter's up with the fats and oils, up at the pointy end of the pyramid 224 00:11:32,440 --> 00:11:35,320 and I don't have access to that. What I do have is cream. 225 00:11:40,360 --> 00:11:43,240 MINOLI: Is she making butter? So she's making her own butter. 226 00:11:43,240 --> 00:11:44,280 Oh! 227 00:11:44,280 --> 00:11:46,480 Because she doesn't have access to the top. Can't have butter. 228 00:11:46,480 --> 00:11:47,680 Yep. Yep. 229 00:11:47,680 --> 00:11:49,440 That's smart. 230 00:11:49,440 --> 00:11:54,240 To make butter, you essentially whip cream too hard and you over-whip it 231 00:11:54,240 --> 00:11:57,680 and it splits into butter and buttermilk. 232 00:11:59,440 --> 00:12:01,360 Split, goddammit. 233 00:12:04,520 --> 00:12:06,560 STEPH: Chris, are you using your oven? 234 00:12:06,560 --> 00:12:08,480 Oven? No, I'm not. Are you using your oven? 235 00:12:08,480 --> 00:12:10,640 Cool, can I use it? Yeah, yeah, go for it. 236 00:12:11,840 --> 00:12:13,000 Legend. 237 00:12:13,000 --> 00:12:16,520 I'm cooking against Sashi and Chris 238 00:12:16,520 --> 00:12:20,440 and we have access to the whole pyramid. 239 00:12:20,440 --> 00:12:24,600 I'm thinking chocolate mud cake, peanut butter, cream and jam 240 00:12:24,600 --> 00:12:28,080 then layering up with cake, cream and jam again. 241 00:12:28,080 --> 00:12:31,360 For this dish, I'm gonna be top-heavy. 242 00:12:31,360 --> 00:12:33,360 Lots of sugar, lots of chocolate. 243 00:12:33,360 --> 00:12:34,680 All the good stuff. 244 00:12:36,040 --> 00:12:39,560 I am a banking analyst at the Reserve Bank of Australia. 245 00:12:39,560 --> 00:12:41,160 But, you know, I've realised that 246 00:12:41,160 --> 00:12:44,320 I don't have to be this financial analyst. 247 00:12:44,320 --> 00:12:47,680 There's another part of me who loves cooking and who loves feeding people. 248 00:12:47,680 --> 00:12:49,520 I love making cakes. 249 00:12:49,520 --> 00:12:51,200 I love making desserts. 250 00:12:51,200 --> 00:12:54,200 I love how it brings joy to people. 251 00:12:54,200 --> 00:12:56,880 You know, life is so hard as it is 252 00:12:56,880 --> 00:12:59,680 and when there's a cake at the end of the day, 253 00:12:59,680 --> 00:13:02,240 you know your day is going to be better. 254 00:13:02,240 --> 00:13:04,320 If it's not cake, it's chocolate, 255 00:13:04,320 --> 00:13:08,320 so, like, what's better than chocolate and cake? (CHUCKLES) 256 00:13:10,240 --> 00:13:13,360 Yeah, cake's pretty much... That's me. 257 00:13:13,360 --> 00:13:15,440 What's not to like? 258 00:13:15,440 --> 00:13:18,720 I just need more chocolate and more butter. 259 00:13:18,720 --> 00:13:23,080 I'm taking a bit of a risk to make this cake work in 75 minutes. 260 00:13:23,080 --> 00:13:25,560 This would usually take me a couple of days. 261 00:13:25,560 --> 00:13:28,680 I do it over a couple of days. Um... 262 00:13:28,680 --> 00:13:31,520 So yeah, I'm just gonna see how I go. 263 00:13:31,520 --> 00:13:35,880 Making this cake in the time, it's a high risk 264 00:13:35,880 --> 00:13:39,240 but if it works, I'm hoping the judges will love it. 265 00:13:42,360 --> 00:13:44,640 Making dessert? Yeah. 266 00:13:45,720 --> 00:13:47,400 No. (CHUCKLES) 267 00:13:47,400 --> 00:13:50,560 I'm making my mum's home-style chicken curry. 268 00:13:50,560 --> 00:13:52,160 I'm serving it with roti. 269 00:13:52,160 --> 00:13:56,280 I love a good roti to be mopped up by the curry. 270 00:13:56,280 --> 00:13:57,840 It's yummy. 271 00:13:57,840 --> 00:14:00,480 He said he was doing dessert, but what's with the chicken? 272 00:14:00,480 --> 00:14:02,960 (ALL LAUGH) He's lying. 273 00:14:02,960 --> 00:14:05,240 I'm just like, "What's going on?" (LAUGHS) 274 00:14:05,240 --> 00:14:09,040 For the marination, I'm having Kashmiri chilli, 275 00:14:09,040 --> 00:14:10,840 turmeric, coriander, 276 00:14:10,840 --> 00:14:12,680 cumin and garam masala. 277 00:14:12,680 --> 00:14:17,040 It has a lot of yoghurt, tomato, 278 00:14:17,040 --> 00:14:20,440 some potatoes, mix all of them together, 279 00:14:20,440 --> 00:14:24,000 let it sit for a good 10 to 15 minutes. 280 00:14:24,000 --> 00:14:26,760 It will just absorb all the moisture inside 281 00:14:26,760 --> 00:14:29,160 and just be...yum. 282 00:14:32,640 --> 00:14:35,360 Hey, Chris, what are you making, mate? 283 00:14:35,360 --> 00:14:36,920 Doing steamed fish. 284 00:14:36,920 --> 00:14:40,560 Oh. With spring onion and ginger. 285 00:14:40,560 --> 00:14:41,960 Lovely, mate. 286 00:14:41,960 --> 00:14:45,840 My cooking style is very much a South-East Asian influence. 287 00:14:45,840 --> 00:14:48,080 It's great having access to the whole pyramid 288 00:14:48,080 --> 00:14:50,160 because I've got so much more to play with. 289 00:14:50,160 --> 00:14:52,000 Knowing that I can use a protein, 290 00:14:52,000 --> 00:14:55,360 I'm going to make steamed snapper with spring onion and ginger oil 291 00:14:55,360 --> 00:14:58,520 with a side of Chinese broccoli and jasmine rice. 292 00:14:59,800 --> 00:15:01,800 I'm just gonna give it my best shot today. 293 00:15:01,800 --> 00:15:03,160 I don't know what my chances are. 294 00:15:03,160 --> 00:15:06,360 I know I'm up against two amazing cooks. 295 00:15:06,360 --> 00:15:09,480 I've had Steph's cake before and it is incredible. 296 00:15:11,120 --> 00:15:14,760 And up against a veteran, a past winner of MasterChef. 297 00:15:14,760 --> 00:15:17,880 Sorry, Sashi, I might need some of that space. 298 00:15:17,880 --> 00:15:19,400 Sashi's looking confident. 299 00:15:19,400 --> 00:15:22,480 Sashi is like a MasterChef god. 300 00:15:22,480 --> 00:15:24,400 Go easy on me, Sashi. Huh? 301 00:15:24,400 --> 00:15:26,600 Go easy on me now. (CHUCKLES MISCHIEVOUSLY) 302 00:15:28,280 --> 00:15:31,520 Sashi, what are you making? I'm making chicken curry. 303 00:15:31,520 --> 00:15:33,800 Oh, Jesus. Oh. 304 00:15:35,280 --> 00:15:38,520 When I look over and I see that Sashi's doing a curry... 305 00:15:38,520 --> 00:15:41,080 ..we know that he does amazing curries. 306 00:15:42,360 --> 00:15:44,280 I'm ready to pack my bags. 307 00:15:44,280 --> 00:15:47,240 Cooking next to Sashi is just... 308 00:15:47,240 --> 00:15:50,000 I'm shaking. Like, you can't see me underneath the bench right now 309 00:15:50,000 --> 00:15:51,400 but my legs are shaking. 310 00:15:51,400 --> 00:15:52,920 It's bloody intimidating. 311 00:16:06,880 --> 00:16:08,800 you've only got one hour to go. 312 00:16:08,800 --> 00:16:11,200 Arrgh! One hour! 313 00:16:11,200 --> 00:16:13,320 Go, guys! Let's go! 314 00:16:15,920 --> 00:16:18,080 God, it smells so good here. Yeah. It does, eh? 315 00:16:18,080 --> 00:16:20,880 JULIE: I'm up against Mel and Jenn today. 316 00:16:21,880 --> 00:16:25,720 Oh, I want so much to compete 317 00:16:25,720 --> 00:16:28,000 in the immunity challenge tomorrow 318 00:16:28,000 --> 00:16:32,200 because up on the gantry there are all these wonderful cooks and chefs 319 00:16:32,200 --> 00:16:36,400 and I've seen them on television and I know how good they are. 320 00:16:36,400 --> 00:16:39,720 Putting up my food against them, it's a scary one. 321 00:16:39,720 --> 00:16:43,200 So, the idea that I might be safe from the first elimination 322 00:16:43,200 --> 00:16:44,520 is very appealing. 323 00:16:45,880 --> 00:16:48,680 Hi, Julie. Hey, Julie. Hello. 324 00:16:48,680 --> 00:16:50,640 Tell us about what you're cooking. 325 00:16:50,640 --> 00:16:55,080 So, I'm going to make a cauliflower soup with some roasted pumpkin 326 00:16:55,080 --> 00:16:56,280 with the butter and sage. 327 00:16:56,280 --> 00:17:00,200 What makes your cauliflower soup, like, just the best? 328 00:17:00,200 --> 00:17:01,840 Lots of butter. Lots of butter. 329 00:17:01,840 --> 00:17:04,440 Which of course, wasn't on my tier. So I'm making it. 330 00:17:04,440 --> 00:17:06,520 MEL AND ANDY: Oh... 331 00:17:06,520 --> 00:17:08,800 There we go. Clever. 332 00:17:08,800 --> 00:17:10,360 No, no, that's clever. I love that. 333 00:17:10,360 --> 00:17:11,360 This is silly. 334 00:17:11,360 --> 00:17:13,800 I was going to say, why is this not in one of those? 335 00:17:15,440 --> 00:17:19,840 I realised that next to me, Mel is also making butter. 336 00:17:19,840 --> 00:17:23,040 She has very cleverly put hers into the bowl of a stand mixer. 337 00:17:23,040 --> 00:17:27,120 So, both of her hands are free to go about other things for her dish. 338 00:17:27,120 --> 00:17:30,480 I was watching you stirring the cauliflower and the milk 339 00:17:30,480 --> 00:17:34,360 and holding your whisk at the same time. 340 00:17:35,960 --> 00:17:38,200 Oh, thank you. Thank you. That's OK. 341 00:17:38,200 --> 00:17:40,320 This is going to make your life so much easier. 342 00:17:40,320 --> 00:17:41,840 I feel silly. 343 00:17:41,840 --> 00:17:42,880 Yes, Andy! Whoo! 344 00:17:42,880 --> 00:17:45,240 The good news is, Jules, the cooking equipment budget 345 00:17:45,240 --> 00:17:47,080 has gone up since season one. 346 00:17:47,080 --> 00:17:51,000 So...make this your friend. Excellent. I will. I will. 347 00:17:51,000 --> 00:17:52,320 Thank you. Thank you so much. 348 00:17:52,320 --> 00:17:53,560 Leave you to it. 349 00:17:53,560 --> 00:17:56,640 Go, Julie! Go, Julie! Go, Jules. 350 00:17:56,640 --> 00:17:59,920 How are you going, Keyma? Happy? I think I'm going OK. 351 00:17:59,920 --> 00:18:02,040 Yeah? Yes. 352 00:18:02,040 --> 00:18:03,200 Nice. 353 00:18:04,560 --> 00:18:06,040 Your happy dance. Yes. 354 00:18:08,040 --> 00:18:09,520 Tommy, what are you making? 355 00:18:09,520 --> 00:18:10,880 I'm making a mushroom soya right now. 356 00:18:10,880 --> 00:18:12,240 Nice. 357 00:18:12,240 --> 00:18:13,680 I'm on the bottom two layers 358 00:18:13,680 --> 00:18:15,440 and I'm really happy about that 359 00:18:15,440 --> 00:18:17,480 because I really want to try to experiment today. 360 00:18:17,480 --> 00:18:20,400 I want to kind of push myself out of my boundaries. 361 00:18:20,400 --> 00:18:24,080 For the mushroom soy sauce, I chop up the mushrooms quite finely 362 00:18:24,080 --> 00:18:27,320 and add salt, mix together, sit and forget. 363 00:18:27,320 --> 00:18:30,240 Now I need to get on to my mushroom and spring onion pate. 364 00:18:30,240 --> 00:18:34,280 Tommy. Tommy. Hello. Hello. How are we going? 365 00:18:34,280 --> 00:18:37,000 Do you have mushroom on your bench to work with? 366 00:18:37,000 --> 00:18:39,360 Tommy... 367 00:18:39,360 --> 00:18:41,200 (LAUGHS) 368 00:18:41,200 --> 00:18:43,720 Ladies to both your sides 369 00:18:43,720 --> 00:18:46,040 known for being super-tasty cooks. 370 00:18:46,040 --> 00:18:49,000 Yeah. They're amazing cooks. And, you know, I'm scared. 371 00:18:49,000 --> 00:18:51,560 Harry. She's won a pin. I've won a pin. 372 00:18:51,560 --> 00:18:54,520 We've both got, you know, pretty good cooks under our belts. 373 00:18:54,520 --> 00:18:55,880 So, who knows, you know, 374 00:18:55,880 --> 00:18:58,280 she could really just knock it out of the ballpark today. 375 00:19:00,440 --> 00:19:01,840 Go, Harry. 376 00:19:01,840 --> 00:19:04,760 HARRY: My culinary strength is definitely veg. 377 00:19:04,760 --> 00:19:06,400 Living on minimum wage, 378 00:19:06,400 --> 00:19:08,600 I've just spent years working on 379 00:19:08,600 --> 00:19:10,800 how I can take really simple vegies, 380 00:19:10,800 --> 00:19:14,280 something that somebody else might just, like, steam or boil 381 00:19:14,280 --> 00:19:17,240 and turn them into something extraordinary on the plate. 382 00:19:17,240 --> 00:19:19,560 My tomatoes are in the oven roasting. 383 00:19:19,560 --> 00:19:23,600 I'm now making my coriander and cucumber granita. 384 00:19:23,600 --> 00:19:26,480 I've put a big bunch of coriander, half of a cucumber, 385 00:19:26,480 --> 00:19:28,040 some salt and some lemon juice. 386 00:19:28,040 --> 00:19:29,920 Looking good, Harry. 387 00:19:29,920 --> 00:19:31,880 The granita will hopefully add the crunch to the dish. 388 00:19:31,880 --> 00:19:36,040 I know where I'm going and I... and I trust my flavour profile. 389 00:19:36,040 --> 00:19:40,240 I should be able to create a really delicate, beautiful dish. 390 00:19:41,720 --> 00:19:43,600 Four spots in tomorrow's immunity. 391 00:19:43,600 --> 00:19:45,760 You've only got 45 minutes to go. 392 00:19:45,760 --> 00:19:47,040 JULIE: I hate it when they do that. 393 00:19:47,040 --> 00:19:48,600 Come on, guys! 394 00:19:52,960 --> 00:19:55,200 Oh, my goodness. Go! 395 00:20:02,640 --> 00:20:04,640 (JOCK WHISTLES) 396 00:20:06,480 --> 00:20:07,920 Mmm... 397 00:20:07,920 --> 00:20:10,440 What about this layer? 398 00:20:12,120 --> 00:20:13,560 (SMACKS LIPS) 399 00:20:13,560 --> 00:20:15,800 Um... Happy. Hello there, sir. 400 00:20:15,800 --> 00:20:17,960 I'm making myself a balanced sandwich. 401 00:20:20,920 --> 00:20:22,840 Can I snag one? Can I snag one more, mate? 402 00:20:22,840 --> 00:20:26,000 Yeah. go for it. Thanks, mate. Thanks, mate. All good. 403 00:20:26,000 --> 00:20:27,520 Today, I'm cooking with the bottom layer 404 00:20:27,520 --> 00:20:29,520 of the MasterChef food pyramid. 405 00:20:29,520 --> 00:20:32,880 Just the fruits, the vegies, the spices and the vinegars. 406 00:20:32,880 --> 00:20:36,440 Cooking against Max and Montana from the Fans team. 407 00:20:36,440 --> 00:20:39,200 So lots of pressure on me because I've cooked in this kitchen before. 408 00:20:40,520 --> 00:20:41,800 GARY MEHIGAN: A nine out of ten. 409 00:20:43,160 --> 00:20:44,280 I came second... 410 00:20:44,280 --> 00:20:46,560 You are Australia's MasterChef. 411 00:20:46,560 --> 00:20:47,840 ..in season three of MasterChef. 412 00:20:47,840 --> 00:20:50,480 Standing in front of the judges and not winning 413 00:20:50,480 --> 00:20:52,160 was...it was pretty hard. 414 00:20:52,160 --> 00:20:55,040 You know, you put a lot of time, a lot of effort into it 415 00:20:55,040 --> 00:20:59,160 and to get that close and be pipped at the post at the final hurdle, 416 00:20:59,160 --> 00:21:01,840 it's a tough feeling and it's...it didn't feel nice. 417 00:21:01,840 --> 00:21:05,000 I haven't forgotten that feeling. Yeah. 418 00:21:05,000 --> 00:21:06,960 But, yeah, hopefully that will change this time. 419 00:21:06,960 --> 00:21:08,960 Go, Michael. 420 00:21:08,960 --> 00:21:11,720 Our bench probably has the hardest cook today, 421 00:21:11,720 --> 00:21:15,080 the bottom of the food pyramid, the least amount of ingredients, 422 00:21:15,080 --> 00:21:17,080 so head down and focus, I think. 423 00:21:18,560 --> 00:21:20,160 My dish will be called carrots and passionfruit 424 00:21:20,160 --> 00:21:21,800 with a lightly smoked coconut milk. 425 00:21:23,040 --> 00:21:24,840 Sorry, Max, I'll move over. I'm taking up your bench. 426 00:21:24,840 --> 00:21:26,800 Get off my bench. Sorry, brother. 427 00:21:26,800 --> 00:21:29,000 I know you're a Favourite, but come on. 428 00:21:29,000 --> 00:21:31,280 I'm making a carrot and passionfruit sauce. 429 00:21:31,280 --> 00:21:33,720 I've got some carrots to go into the oven to roast, 430 00:21:33,720 --> 00:21:35,200 just nice big pieces of carrot 431 00:21:35,200 --> 00:21:37,680 and little chunks, so you've got different textures of carrot. 432 00:21:37,680 --> 00:21:40,720 I'm going to make a little carrot top oil. 433 00:21:40,720 --> 00:21:43,400 So, hopefully that'll make it a little bit more savoury. 434 00:21:43,400 --> 00:21:45,640 The guys next to me, they're both moving very fast. 435 00:21:45,640 --> 00:21:47,680 They're both working very cleanly. 436 00:21:47,680 --> 00:21:49,960 If you look at the standard of food those Fans are cooking... 437 00:21:49,960 --> 00:21:52,560 I'm making a garden broth. 438 00:21:52,560 --> 00:21:54,760 ..I mean, it's ridiculous. 439 00:21:54,760 --> 00:21:56,240 Right. Mon, what are you doing? 440 00:21:56,240 --> 00:22:00,640 So, I'm doing, like, shallots with date, cauliflower, parsnip. 441 00:22:00,640 --> 00:22:02,080 All that stuff. 442 00:22:02,080 --> 00:22:05,280 I'm kind of confident with today's cook. 443 00:22:05,280 --> 00:22:10,840 I'm thinking of using the dates and shallots and sort of heroing them. 444 00:22:10,840 --> 00:22:12,080 Montana. Yes. 445 00:22:12,080 --> 00:22:13,520 What's cooking? What's cooking? 446 00:22:13,520 --> 00:22:15,760 I've got a cauliflower and parsnip puree. 447 00:22:15,760 --> 00:22:17,160 Yeah. 448 00:22:17,160 --> 00:22:20,560 Then I'm doing a shallot and date, like, stuffed shallot. 449 00:22:21,680 --> 00:22:26,280 And then I've got a broth and a fennel and dill oil. 450 00:22:26,280 --> 00:22:27,640 Yum! 451 00:22:27,640 --> 00:22:30,000 Cool. I love that. 452 00:22:30,000 --> 00:22:32,200 I love it. That sounds great. Thank you. 453 00:22:32,200 --> 00:22:34,080 You got enough time? I think so. 454 00:22:34,080 --> 00:22:35,360 Hopefully, we'll see. 455 00:22:35,360 --> 00:22:37,600 Good luck. Thanks, Jock. 456 00:22:37,600 --> 00:22:40,480 I think Jock definitely understood my dish, 457 00:22:40,480 --> 00:22:41,920 but using the dates, 458 00:22:41,920 --> 00:22:44,960 I'm definitely worried about my dish being too sweet. 459 00:22:46,120 --> 00:22:48,480 So, I'm hoping that I can balance everything out, 460 00:22:48,480 --> 00:22:51,640 get a good hit of salt and acid into some other elements 461 00:22:51,640 --> 00:22:53,640 to balance out that sweetness. 462 00:22:55,040 --> 00:22:57,080 And I think if I pull off everything, 463 00:22:57,080 --> 00:22:59,760 I'll be in a good chance to win that immunity cook. 464 00:22:59,760 --> 00:23:02,960 Just remember to breathe. Remember to breathe. 465 00:23:03,800 --> 00:23:05,600 Thank you. 466 00:23:05,600 --> 00:23:07,680 So well balanced. Yeah. 467 00:23:07,680 --> 00:23:09,120 What are we thinking out there? 468 00:23:09,120 --> 00:23:10,400 Who are you liking so far? 469 00:23:10,400 --> 00:23:12,440 Sashi's making his mum's curry. 470 00:23:12,440 --> 00:23:14,880 I'm excited about that, because it's his mum's, right? 471 00:23:14,880 --> 00:23:17,240 And then Tommy with his ravioli thing. 472 00:23:17,240 --> 00:23:19,400 So, I'm liking the sound of that, 473 00:23:19,400 --> 00:23:23,760 but I'm loving the sound of Harry's clean, crunchy granita, 474 00:23:23,760 --> 00:23:26,360 strawberry, tomato, roast tomato. Strawberries. Fresh. 475 00:23:26,360 --> 00:23:28,880 Like, all that sounds amazing to me. 476 00:23:28,880 --> 00:23:32,160 And then on the front bench, I'm intrigued by Michael's. Yes. 477 00:23:32,160 --> 00:23:34,840 Because it's, like, passionfruit, carrot. 478 00:23:34,840 --> 00:23:37,360 How is the carrot going to get a voice over the passionfruit? 479 00:23:37,360 --> 00:23:40,280 I'm not sure. That's full-on. 480 00:23:40,280 --> 00:23:43,040 There are some good little battles going on out there, like bench to bench. 481 00:23:43,040 --> 00:23:44,280 Yeah. It's exciting. 482 00:23:47,520 --> 00:23:49,640 So, this is the sauce that goes over the fish. 483 00:23:49,640 --> 00:23:52,840 Just ginger, scallions, oil and soy sauce. 484 00:23:53,840 --> 00:23:56,160 There was a light soy sauce in there, wasn't there? 485 00:23:56,160 --> 00:24:00,000 I've got access to the full pyramid, but it's not a full pantry. 486 00:24:00,000 --> 00:24:01,680 Light soy... 487 00:24:04,200 --> 00:24:06,680 I can't find the soy sauce that I usually use. 488 00:24:06,680 --> 00:24:09,080 White soy. White. 489 00:24:09,080 --> 00:24:11,080 Oh... Oh, man. 490 00:24:11,080 --> 00:24:14,400 And all I see is white soy sauce. 491 00:24:14,400 --> 00:24:17,080 I'll probably have to use it if there's no other soy. 492 00:24:17,080 --> 00:24:19,800 I've never used white soy sauce in my life. 493 00:24:19,800 --> 00:24:22,160 OK, let's taste this. 494 00:24:27,120 --> 00:24:29,560 What is this thing? Like, this is really strong. 495 00:24:31,400 --> 00:24:34,760 Is this too risky using a condiment that I've never used before? 496 00:24:34,760 --> 00:24:35,960 Oh, man. 497 00:24:38,520 --> 00:24:40,000 Arrgh. 498 00:24:40,000 --> 00:24:41,760 I'll just take the whole thing. 499 00:24:41,760 --> 00:24:44,880 75 minutes to make a cake is not a long time. 500 00:24:44,880 --> 00:24:46,480 It's just easier. 501 00:24:46,480 --> 00:24:48,800 But, you know, some risks pay off. 502 00:24:48,800 --> 00:24:50,880 Fingers crossed. 503 00:24:50,880 --> 00:24:52,120 Steph. Hi. 504 00:24:52,120 --> 00:24:54,160 It smells incredible already. What are you doing? 505 00:24:54,160 --> 00:24:56,080 I'm doing... I reckon I know. 506 00:24:56,080 --> 00:24:58,360 Can you smell it? There's a cake in the oven. 507 00:24:59,600 --> 00:25:01,320 Cake in the oven. Love it. 508 00:25:01,320 --> 00:25:04,640 So, the only question really is what kind of cake? Yeah. Yeah. 509 00:25:04,640 --> 00:25:06,600 Lots of chocolate. Yeah. 510 00:25:06,600 --> 00:25:08,440 Lots of peanut butter. Yeah. 511 00:25:08,440 --> 00:25:11,480 And some jam. Stack it up. Love it. 512 00:25:11,480 --> 00:25:13,760 But I've got to see how fast I can cook the cake. 513 00:25:13,760 --> 00:25:15,360 We'll see how we go. 514 00:25:15,360 --> 00:25:17,280 You seem sort of a little bit nervous. 515 00:25:17,280 --> 00:25:20,080 I'm like, "This cake has got to bake." 516 00:25:20,080 --> 00:25:23,280 People are starting to call me the cake queen. And it's terrifying. 517 00:25:23,280 --> 00:25:25,600 Good luck. Thank you. 518 00:25:25,600 --> 00:25:26,920 Because you've got to bake it, 519 00:25:26,920 --> 00:25:29,240 you've got to cool it and then you've got to build it 520 00:25:29,240 --> 00:25:31,280 and it's still not cooked. 521 00:25:32,880 --> 00:25:34,520 This is so scary. 522 00:25:36,640 --> 00:25:38,400 Come on, guys. 523 00:25:38,400 --> 00:25:40,040 Go, Julie! 524 00:25:40,040 --> 00:25:43,200 JULIE: The energy in the kitchen is great. 525 00:25:43,200 --> 00:25:47,440 It's like a whole bunch of people just doing what they love to do, 526 00:25:47,440 --> 00:25:50,880 fully focused, fully in the moment, just loving food. 527 00:25:53,240 --> 00:25:55,240 Yes, Julie! 528 00:25:55,240 --> 00:25:58,880 I know how I want my dish to look when it's finished, 529 00:25:58,880 --> 00:26:00,400 I can see it in my mind. 530 00:26:00,400 --> 00:26:02,640 So, I'll have a cauliflower soup 531 00:26:02,640 --> 00:26:05,720 and building a little pile of yummy things on top of it. 532 00:26:05,720 --> 00:26:07,520 Roasted pumpkin... 533 00:26:07,520 --> 00:26:08,920 Looking good, Jules. 534 00:26:08,920 --> 00:26:12,360 ..pine nuts and then that crispy sage 535 00:26:12,360 --> 00:26:16,200 and the nutty burnt butter will go sort of all over that. 536 00:26:16,200 --> 00:26:20,760 I look over and see that Jenn has this big board 537 00:26:20,760 --> 00:26:22,880 with all these dishes on it. 538 00:26:22,880 --> 00:26:27,040 And Mel has made this amazing gluten-free pasta, 539 00:26:27,040 --> 00:26:30,160 so technical, and it looks beautiful. 540 00:26:30,160 --> 00:26:33,160 I think, "Oh, yeah. Protein." 541 00:26:37,720 --> 00:26:41,200 Like, I could have done chicken, I could have done a steak, 542 00:26:41,200 --> 00:26:42,760 I could have done anything. 543 00:26:45,520 --> 00:26:48,280 (SHOUTS OF ENCOURAGEMENT FROM THE GANTRY) 544 00:26:48,280 --> 00:26:52,280 I wonder if I've made the best use of my tiers of the pyramid today. 545 00:27:10,640 --> 00:27:12,960 JULIE: I only realised sort of towards the end of the cook, 546 00:27:12,960 --> 00:27:15,760 that Jenn has got a whole bunch of things on the go, 547 00:27:15,760 --> 00:27:18,080 using all three tiers that we have. 548 00:27:18,080 --> 00:27:20,320 I'm only using two. 549 00:27:20,320 --> 00:27:21,800 I don't have protein. 550 00:27:23,120 --> 00:27:26,280 I guess my strategy for choosing something so simple today 551 00:27:26,280 --> 00:27:30,280 is just that I don't want to overload myself with things to do 552 00:27:30,280 --> 00:27:32,920 because that is where things fall apart. 553 00:27:32,920 --> 00:27:35,240 But I think I'm going pretty well. 554 00:27:35,240 --> 00:27:38,160 My pumpkin looks like it's going to come together in time. 555 00:27:38,160 --> 00:27:41,480 My cauliflower soup is cooking down. 556 00:27:41,480 --> 00:27:43,640 I do have time to add a protein. 557 00:27:47,720 --> 00:27:50,200 I've decided to go with speck. 558 00:27:50,200 --> 00:27:53,920 This is going to be really crunchy, salty and savoury. 559 00:27:53,920 --> 00:27:56,520 It smells good, Jules. Thank you. 560 00:27:56,520 --> 00:28:00,160 It's just a flavour bomb that lifts everything. 561 00:28:00,160 --> 00:28:03,040 It's bacon. Always smells good, eh? (LAUGHS) 562 00:28:13,880 --> 00:28:17,880 So, this is just the sauce that goes over the fish. 563 00:28:17,880 --> 00:28:19,720 For the ginger and spring onion oil, 564 00:28:19,720 --> 00:28:24,240 what gives that flavour at the end is soy sauce. 565 00:28:25,480 --> 00:28:28,160 There's no regular soy sauce in the pyramid, 566 00:28:28,160 --> 00:28:31,440 so I need to use this white soy, and it is pungent. 567 00:28:31,440 --> 00:28:33,320 Salty. 568 00:28:33,320 --> 00:28:34,840 It is really salty. 569 00:28:36,000 --> 00:28:38,600 Definitely needs a little bit more sweetness. 570 00:28:38,600 --> 00:28:42,720 I use sugar to balance out the saltiness of the white soy. 571 00:28:43,760 --> 00:28:46,160 And keep tasting until it resembles something 572 00:28:46,160 --> 00:28:48,360 that I know will work for this fish. 573 00:28:48,360 --> 00:28:50,840 (SHOUTS OF ENCOURAGEMENT FROM THE GANTRY) 574 00:28:52,400 --> 00:28:53,680 That will be so beautiful. 575 00:28:53,680 --> 00:28:55,920 I'm so hungry. Same. 576 00:28:55,920 --> 00:28:59,640 STEPH: I've taken the cake out of the oven, I've let it rest, 577 00:28:59,640 --> 00:29:02,760 so I'm going to chuck it into the freezer to get it cooled down. 578 00:29:02,760 --> 00:29:04,000 Good girl, Steph. 579 00:29:04,000 --> 00:29:05,320 To make the peanut butter cream, 580 00:29:05,320 --> 00:29:07,960 I'm going to loosen it up with some fresh cream 581 00:29:07,960 --> 00:29:10,600 and then fold through some whipped cream as well. 582 00:29:10,600 --> 00:29:15,240 The concern for me in this challenge is the limited amount of time 583 00:29:15,240 --> 00:29:17,480 because I need this cake to cool down 584 00:29:17,480 --> 00:29:20,680 so that I can assemble it in the way that I want to do. 585 00:29:20,680 --> 00:29:24,120 To actually get something up and assembled 586 00:29:24,120 --> 00:29:29,240 and presented to the judges as a cake in just 75 minutes, 587 00:29:29,240 --> 00:29:33,200 that's a little bit of pressure, so I'm kind of terrified. 588 00:29:33,200 --> 00:29:35,440 Looks good, Steph. You've got this. 589 00:29:35,440 --> 00:29:37,920 If you want to get into tomorrow's immunity challenge, 590 00:29:37,920 --> 00:29:39,840 all you've got to do is beat your bench 591 00:29:39,840 --> 00:29:41,960 15 minutes to go. Yep! 592 00:29:41,960 --> 00:29:44,040 (CHEERING AND APPLAUSE FROM THE GANTRY) 593 00:29:44,040 --> 00:29:45,280 Come on! 594 00:29:46,640 --> 00:29:49,320 Getting your step count up, Harry? Yeah. 595 00:29:53,840 --> 00:29:55,920 Carrots and passionfruit, yeah? Yeah. 596 00:29:55,920 --> 00:29:58,560 Just the flavour I've always liked. Very nice. 597 00:29:58,560 --> 00:30:01,120 Carrot and passionfruit are the stars of my dish, 598 00:30:01,120 --> 00:30:04,160 and I've brought in some coconut milk for a little bit of richness. 599 00:30:04,160 --> 00:30:06,560 You're always looking for that little edge in MasterChef 600 00:30:06,560 --> 00:30:08,480 and a step or a cooking technique 601 00:30:08,480 --> 00:30:10,440 that can add extra flavour and also wow the judges. 602 00:30:10,440 --> 00:30:13,000 So, if I can add a little bit of smoke to my coconut milk as well, 603 00:30:13,000 --> 00:30:14,680 I think it would help lift the dish. 604 00:30:14,680 --> 00:30:17,080 Oh, Michael's got the smoker going. Look out. Yeah. 605 00:30:17,080 --> 00:30:21,280 I'm just trying to keep myself in with a chance against these Fans 606 00:30:21,280 --> 00:30:22,960 because up on the gantry, you've got people 607 00:30:22,960 --> 00:30:24,240 that have won this competition 608 00:30:24,240 --> 00:30:26,720 who are cooking in Sunday night's elimination, 609 00:30:26,720 --> 00:30:29,000 and I don't want to be the first to go home. 610 00:30:29,000 --> 00:30:31,120 ANDY: Smoking there, mate. Yeah. 611 00:30:31,120 --> 00:30:33,160 Hopefully, I'll get in that immunity cook tomorrow. 612 00:30:34,240 --> 00:30:36,160 Oh, sorry if I splashed you. Nah. It's all good. 613 00:30:38,920 --> 00:30:40,640 Rogue puree. 614 00:30:40,640 --> 00:30:43,120 With my dish, I'm worried that it is quite heavy. 615 00:30:43,120 --> 00:30:45,520 The dates are a really sweet, strong flavour, 616 00:30:45,520 --> 00:30:49,200 so I'm hoping that I can balance everything out. 617 00:30:49,200 --> 00:30:51,760 Middle Eastern works really well with dates. 618 00:30:51,760 --> 00:30:54,720 It's featured a lot in the cuisine, 619 00:30:54,720 --> 00:30:58,440 so I've decided to get some Middle Eastern spices in there. 620 00:30:58,440 --> 00:31:00,320 I'm going to use some cumin seeds, 621 00:31:00,320 --> 00:31:03,280 coriander, fennel seeds... 622 00:31:04,920 --> 00:31:06,400 ..and ground cinnamon 623 00:31:06,400 --> 00:31:08,280 and also use citrus fruits... 624 00:31:09,560 --> 00:31:13,560 ..just to get that hit of acid to balance out that sweetness. 625 00:31:13,560 --> 00:31:15,600 I really want to make those vegetables sing 626 00:31:15,600 --> 00:31:17,840 and hero them as best as I possibly can. 627 00:31:17,840 --> 00:31:20,880 And I think if I can pull it off as I'm hoping to, 628 00:31:20,880 --> 00:31:23,880 it'll be a potential immunity-cook-worthy dish. 629 00:31:31,600 --> 00:31:35,600 Sashi, that looks amazing. Amazing. Thank you, guys. 630 00:31:35,600 --> 00:31:37,960 Chuck one up here. 631 00:31:37,960 --> 00:31:39,440 Please. 632 00:31:39,440 --> 00:31:41,040 They look good, Keyma. 633 00:31:41,040 --> 00:31:42,760 Oh, thank you. 634 00:31:42,760 --> 00:31:44,360 Make extra. 635 00:31:45,520 --> 00:31:47,160 You can put Vegemite in there. 636 00:31:47,160 --> 00:31:50,880 Oh, yes. Yeah, that's mine. 637 00:31:50,880 --> 00:31:53,400 Tommy, how are you making your dumplings? 638 00:31:53,400 --> 00:31:55,120 So, I'm layering it, 639 00:31:55,120 --> 00:31:56,520 and then I'm putting the pate in between 640 00:31:56,520 --> 00:31:58,720 and I'm going to layer it and then I'm just going to fry it. 641 00:31:58,720 --> 00:31:59,960 Yeah, yeah. 642 00:31:59,960 --> 00:32:02,760 To assemble my daikon dumpling wrappers, 643 00:32:02,760 --> 00:32:04,760 it's super intricate kind of work. 644 00:32:04,760 --> 00:32:09,160 I get the daikon wrappers, fold it in with a little bit of pate... 645 00:32:09,160 --> 00:32:11,920 It's, like, a mushroom and spring onion pate. 646 00:32:11,920 --> 00:32:13,680 ..and a slice of spring onion, 647 00:32:13,680 --> 00:32:16,800 fold it up and just continue that same layering. 648 00:32:16,800 --> 00:32:19,720 Daikon wrapper, spring onion pate. 649 00:32:19,720 --> 00:32:21,800 Just keep going and going until I get about six layers. 650 00:32:31,120 --> 00:32:33,040 This is not gonna work. 651 00:32:33,040 --> 00:32:35,480 I'm making a tomato, strawberry and grape salad 652 00:32:35,480 --> 00:32:37,440 and a cucumber and coriander granita. 653 00:32:37,440 --> 00:32:38,720 Go, Harry. Come on. 654 00:32:38,720 --> 00:32:40,960 The next element on my dish is a tomato oil. 655 00:32:40,960 --> 00:32:43,760 It's a bit of a last-minute add-on to the dish. 656 00:32:43,760 --> 00:32:45,800 I would love to be in the immunity cook for tomorrow, 657 00:32:45,800 --> 00:32:48,040 so I've put a lot of pressure on myself today 658 00:32:48,040 --> 00:32:52,160 to really bring out a dish that is the next level of what I can do. 659 00:32:53,320 --> 00:32:56,360 And I think adding the tomato oil might do that. 660 00:32:56,360 --> 00:32:59,760 I have caramelised some cherry tomatoes off in a pan. 661 00:32:59,760 --> 00:33:02,360 And then I blitz them with some olive oil 662 00:33:02,360 --> 00:33:04,920 and strain it through a muslin cloth. 663 00:33:04,920 --> 00:33:07,920 Hopefully, this has given me a really creamy, rich tomato oil, 664 00:33:07,920 --> 00:33:10,520 which I'll just add dots of throughout the salad. 665 00:33:10,520 --> 00:33:12,040 God, I hope this tastes good. 666 00:33:13,760 --> 00:33:16,960 From the top to the bottom, from the back to the front, 667 00:33:16,960 --> 00:33:18,560 you've only got five minutes to go. 668 00:33:19,720 --> 00:33:21,680 Let's go! Five minutes. 669 00:33:21,680 --> 00:33:23,080 (CHEERING AND APPLAUSE FROM THE GANTRY) 670 00:33:29,840 --> 00:33:31,600 I want to see this cake. 671 00:33:33,720 --> 00:33:35,160 STEPH: I'm running out of time. 672 00:33:35,160 --> 00:33:37,880 Everything has got to come out of the fridge now. 673 00:33:37,880 --> 00:33:39,240 Go, Steph. 674 00:33:39,240 --> 00:33:40,720 That looks beautiful. 675 00:33:40,720 --> 00:33:42,160 Thank you. 676 00:33:42,160 --> 00:33:46,840 But my cake, it hasn't been in the fridge for as long as I would like 677 00:33:46,840 --> 00:33:50,680 and I'm just wishing, I'm hoping 678 00:33:50,680 --> 00:33:52,120 that this cooled down enough. 679 00:33:54,280 --> 00:33:58,440 The cream is looking a little bit loose, so I'm a little bit worried. 680 00:33:58,440 --> 00:34:01,520 All good? We'll see. I hope this holds. 681 00:34:01,520 --> 00:34:03,400 Oh, yes. 682 00:34:03,400 --> 00:34:06,000 Come on, Steph. Get the hustle on. Yeah. 683 00:34:06,000 --> 00:34:09,760 As I'm piping it, the peanut butter cream looks like it's holding shape. 684 00:34:09,760 --> 00:34:12,360 Go, Steph. That looks so good. 685 00:34:12,360 --> 00:34:13,920 I'm on the final layer 686 00:34:13,920 --> 00:34:16,280 and I'm putting my strawberries and raspberries on top. 687 00:34:17,800 --> 00:34:19,920 But I have to get the acetate off. 688 00:34:24,520 --> 00:34:27,280 Well done, Steph. Come on. You can do it. You can do this. 689 00:34:30,400 --> 00:34:32,320 (GASPS) No! 690 00:34:35,400 --> 00:34:37,760 (GASPS) Oh, no. What has she done? 691 00:34:37,760 --> 00:34:39,120 Oh, God. 692 00:34:41,080 --> 00:34:43,320 So, the mud cake has done a mudslide. 693 00:34:44,360 --> 00:34:46,000 Oh, my God. You got it, Steph. 694 00:34:46,000 --> 00:34:47,400 You'll be right, mate. 695 00:34:47,400 --> 00:34:50,560 The cake's collapsing. The cake's collapsing. 696 00:34:50,560 --> 00:34:54,960 My chances of winning today against these two next to me 697 00:34:54,960 --> 00:34:57,920 have just kind of slid away with the mudslide. 698 00:34:57,920 --> 00:34:59,440 (SIGHS) 699 00:35:10,840 --> 00:35:14,600 ANDY: You've only got five minutes to go! 700 00:35:14,600 --> 00:35:16,440 ALVIN: Oh, my God. SARAH: Oh, no! What has she done? 701 00:35:19,960 --> 00:35:22,160 So the mud cake has done a mudslide... 702 00:35:22,160 --> 00:35:23,600 Oh, God. 703 00:35:23,600 --> 00:35:25,960 She took it off too soon. 704 00:35:25,960 --> 00:35:29,360 ..but I've just gotta power on and save what I can. 705 00:35:29,360 --> 00:35:31,280 Well done, Steph. Come on. You got it, Steph. 706 00:35:31,280 --> 00:35:33,560 You can do it. You can do this. You'll be right, mate. 707 00:35:35,800 --> 00:35:36,920 Ooh. 708 00:35:36,920 --> 00:35:38,520 Oh, that looks great, Chris. 709 00:35:38,520 --> 00:35:40,480 DULAN: Chris, you good? 710 00:35:40,480 --> 00:35:42,440 Yeah, I'm good, I'm good. I think I'm almost ready. 711 00:35:42,440 --> 00:35:43,640 Mate, looks good, man. 712 00:35:43,640 --> 00:35:45,400 Is there chilli? 713 00:35:45,400 --> 00:35:48,000 Uh-oh, that's a late pantry run. 714 00:35:48,000 --> 00:35:49,640 Just chilli. MEL: Oop! Oop. 715 00:35:49,640 --> 00:35:52,320 This is for you. Holy moly. 716 00:35:52,320 --> 00:35:54,000 You're gonna need a few more than that. 717 00:35:54,000 --> 00:35:56,640 (APPLAUSE) (LAUGHS) 718 00:35:56,640 --> 00:35:58,560 Heads up - three minutes to go! 719 00:35:58,560 --> 00:36:01,040 JOCK: Let's go! Three minutes! Come on, guys! 720 00:36:01,040 --> 00:36:02,640 (APPLAUSE) 721 00:36:02,640 --> 00:36:04,160 Come on. 722 00:36:05,240 --> 00:36:08,520 MICHAEL: You forget about the pressure of walking back into the MasterChef kitchen. 723 00:36:08,520 --> 00:36:11,120 As soon as that clock starts ticking, it just changes everything. 724 00:36:11,120 --> 00:36:13,320 So I'm trying to focus on these carrots, 725 00:36:13,320 --> 00:36:15,360 just have to make sure they all taste perfect. 726 00:36:15,360 --> 00:36:16,720 Ooh, sexy. 727 00:36:16,720 --> 00:36:19,320 Let's hope so. (LAUGHS) 728 00:36:19,320 --> 00:36:21,080 HARRY: The execution of this dish 729 00:36:21,080 --> 00:36:24,720 is super, super integral to it really working in the end. 730 00:36:24,720 --> 00:36:28,200 I wanna make sure that everything is really perfectly placed 731 00:36:28,200 --> 00:36:30,280 and there's enough of each element on the dish 732 00:36:30,280 --> 00:36:33,120 so that it all marries together and I'm not gonna end up with something 733 00:36:33,120 --> 00:36:36,120 that's too sweet, too salty or too tomatoey. 734 00:36:36,120 --> 00:36:37,920 I start with my tomatoes 735 00:36:37,920 --> 00:36:41,440 as they're kind of the beautiful focal piece of the dish. 736 00:36:41,440 --> 00:36:44,800 And then nestling in around that, the strawberry and kohlrabi, 737 00:36:44,800 --> 00:36:49,120 making sure it's all really delicately placed within the bowl. 738 00:36:49,120 --> 00:36:51,120 It has to be just right. 739 00:36:51,120 --> 00:36:53,280 I've got absolutely no time to be looking over 740 00:36:53,280 --> 00:36:54,520 at what Tommy and Keyma are doing. 741 00:36:54,520 --> 00:36:56,360 Beautiful, Tommy! 742 00:36:56,360 --> 00:36:57,760 I need to stay really, really focused. 743 00:36:59,080 --> 00:37:00,680 Because balance is the key to this dish. 744 00:37:00,680 --> 00:37:03,080 Oh, I need to get that granita into a bloody bowl. 745 00:37:03,080 --> 00:37:04,680 Eeew! 746 00:37:04,680 --> 00:37:06,720 One minute to go! Let's go! Come on, guys. 747 00:37:06,720 --> 00:37:10,240 (APPLAUSE) WOMAN: Guys, one minute, let's go! 748 00:37:10,240 --> 00:37:11,480 Keep pushing. 749 00:37:16,480 --> 00:37:20,040 Plating this dish, I'm super happy with how the flavours came together. 750 00:37:20,040 --> 00:37:23,480 Just really well balanced, so I hope the judges think the same. 751 00:37:25,000 --> 00:37:26,360 TOMMY: They're looking really good. 752 00:37:26,360 --> 00:37:28,320 I'm really happy with the way these are looking right now. 753 00:37:28,320 --> 00:37:31,480 Let's just see if everything else is gonna work together with it. 754 00:37:31,480 --> 00:37:34,440 30 seconds! 755 00:37:34,440 --> 00:37:36,800 There it is! (CHEERING) 756 00:37:36,800 --> 00:37:42,040 (ALL CALL ENCOURAGEMENT) 757 00:37:42,040 --> 00:37:47,160 JULIE: My biggest doubt coming back has been this level of competition, 758 00:37:47,160 --> 00:37:51,520 this level of stress, whether or not the cooking that I did 13 years ago 759 00:37:51,520 --> 00:37:53,520 and what I've been doing since, 760 00:37:53,520 --> 00:37:56,240 if that's enough in this MasterChef kitchen anymore. 761 00:37:56,240 --> 00:37:59,480 Is my cauliflower soup too simple? 762 00:37:59,480 --> 00:38:01,480 Come on, guys. 763 00:38:02,880 --> 00:38:06,600 Looks beautiful! Let's go, Mel! 764 00:38:06,600 --> 00:38:10,120 10... ALL: 9, 8, 7, 765 00:38:10,120 --> 00:38:15,600 6, 5, 4, 3, 2, 1... 766 00:38:15,600 --> 00:38:18,080 That's it! (CHEERING AND APPLAUSE) 767 00:38:27,440 --> 00:38:29,040 Good job, man. Well done. 768 00:38:29,040 --> 00:38:30,280 That looks good. 769 00:38:30,280 --> 00:38:35,760 I'm hoping that the fish is cooked perfectly and that the flavours work. 770 00:38:37,200 --> 00:38:39,200 I...I don't know. 771 00:38:39,200 --> 00:38:41,040 I'm happy that I plated up. 772 00:38:41,040 --> 00:38:43,960 So any good feedback that I get from the judges would be awesome. 773 00:38:43,960 --> 00:38:45,600 I don't know how this will go. 774 00:38:52,080 --> 00:38:56,440 Pretty simple here - all you've gotta do is beat the people at your bench 775 00:38:56,440 --> 00:38:59,120 to win a spot in tomorrow's immunity. 776 00:38:59,120 --> 00:39:02,520 First up, second bench, it's Keyma, Tommy and Harry, let's go. 777 00:39:02,520 --> 00:39:04,760 (APPLAUSE) 778 00:39:04,760 --> 00:39:07,480 HARRY: I would love to be in the immunity cook for tomorrow. 779 00:39:07,480 --> 00:39:10,160 Cooking up against Tommy and Keyma has really pushed me. 780 00:39:10,160 --> 00:39:12,680 Going up against their flavours and how they cook, 781 00:39:12,680 --> 00:39:15,480 I really knew that I had to be something a little bit more 782 00:39:15,480 --> 00:39:16,800 than what I've done before. 783 00:39:17,960 --> 00:39:19,560 Hopefully, I'm in with a chance. 784 00:39:23,520 --> 00:39:26,520 So, Keyma, what have you cooked? 785 00:39:26,520 --> 00:39:30,520 I've made vegan arepas. 786 00:39:30,520 --> 00:39:32,360 Tommy? 787 00:39:32,360 --> 00:39:37,920 Daikon dumplings with a mushroom and spring onion pate inside. 788 00:39:37,920 --> 00:39:39,160 Harry? 789 00:39:39,160 --> 00:39:42,960 Uh, it's a strawberry and slow-roasted tomato salad 790 00:39:42,960 --> 00:39:44,880 with a coriander granita. 791 00:39:44,880 --> 00:39:46,560 Yum. Shall we? 792 00:39:51,160 --> 00:39:52,640 This is gonna be messy, isn't it? 793 00:39:53,840 --> 00:39:56,120 Yes, that's the way it is! (CHUCKLES) 794 00:40:14,560 --> 00:40:17,280 I actually just scratched my head a little bit 795 00:40:17,280 --> 00:40:19,440 'cause this is a tough one. 796 00:40:19,440 --> 00:40:20,520 Keyma, we'll start with you. 797 00:40:21,960 --> 00:40:24,040 There's a lot of good things going on here. 798 00:40:24,040 --> 00:40:25,720 The filling - a lot of guts, 799 00:40:25,720 --> 00:40:30,720 but I just feel like there's 5% of it which is not there. 800 00:40:30,720 --> 00:40:34,120 MEL: I agree. There is a really great show of skill 801 00:40:34,120 --> 00:40:36,120 but you are holding back. 802 00:40:36,120 --> 00:40:37,320 Yep. 803 00:40:37,320 --> 00:40:38,440 Tommy... 804 00:40:41,200 --> 00:40:42,600 ..great work, mate. 805 00:40:42,600 --> 00:40:46,640 Stunning-looking dish and great bold, strong flavours. 806 00:40:46,640 --> 00:40:50,080 Tommy, you are always able to bring great flavours 807 00:40:50,080 --> 00:40:55,240 but it makes us so happy to see your techniques continue to build. 808 00:40:55,240 --> 00:40:57,840 The shape, the cooking of the actual dumpling itself, 809 00:40:57,840 --> 00:41:00,120 everything about it was absolutely gorgeous. 810 00:41:00,120 --> 00:41:02,240 Very pleasing dish all in all. TOMMY: Thank you. 811 00:41:05,440 --> 00:41:07,640 Harry. (EXHALES AND CLICKS TONGUE) 812 00:41:07,640 --> 00:41:11,000 Two from two hits in this kitchen. Um... 813 00:41:15,080 --> 00:41:16,560 ..the hits keep on running. 814 00:41:16,560 --> 00:41:20,360 The hits well and truly keep on running with that dish. 815 00:41:20,360 --> 00:41:23,480 That was the ultimate display of sweet-and-sour for me 816 00:41:23,480 --> 00:41:25,040 in such a good way. 817 00:41:25,040 --> 00:41:27,800 Like, roasting those tomatoes, you already get sweet-and-sour. 818 00:41:27,800 --> 00:41:30,960 But then backing it up with that cucumber-coriander granita 819 00:41:30,960 --> 00:41:32,880 and the strawberries 820 00:41:32,880 --> 00:41:34,880 is like sweet-and-sour again. 821 00:41:34,880 --> 00:41:36,600 That is unbelievable cooking. 822 00:41:36,600 --> 00:41:38,600 Well done. Thank you. 823 00:41:42,600 --> 00:41:46,040 With most of the pyramid to play with, it's row three. 824 00:41:46,040 --> 00:41:47,880 (APPLAUSE) 825 00:41:49,520 --> 00:41:53,160 JULIE: Melanie and Jenn and I take our dishes up to the front. 826 00:41:53,160 --> 00:41:55,040 It would mean so much to me 827 00:41:55,040 --> 00:41:58,520 to be in the very first immunity challenge tomorrow. 828 00:41:58,520 --> 00:42:01,400 It affirms that I've come back with some skills 829 00:42:01,400 --> 00:42:02,840 that I have to offer. 830 00:42:02,840 --> 00:42:05,560 Because I'm still so unsure. 831 00:42:05,560 --> 00:42:08,760 Um, and I'm...I'm nervous as. 832 00:42:08,760 --> 00:42:12,480 These guys are really good cooks. 833 00:42:12,480 --> 00:42:16,200 I don't know if this cauliflower soup is enough. 834 00:42:29,880 --> 00:42:31,920 enjoy another serving or savour past seasons at: 835 00:42:42,760 --> 00:42:46,040 OK. Melanie, what have you made us? 836 00:42:46,040 --> 00:42:48,480 I've made a gluten-free roast pumpkin 837 00:42:48,480 --> 00:42:51,280 and goat's cheese double-stuffed ravioli. 838 00:42:51,280 --> 00:42:52,720 Thank you. And, Julie? 839 00:42:52,720 --> 00:42:56,200 It's a cauliflower soup with roast pumpkin and burnt butter. 840 00:42:56,200 --> 00:42:57,560 Jenn? 841 00:42:57,560 --> 00:42:59,840 Uh, I've made a family meal. 842 00:42:59,840 --> 00:43:02,480 So there's mapo tofu, stir-fried pipis 843 00:43:02,480 --> 00:43:05,160 and a salad of kohlrabi and lotus root. 844 00:43:05,160 --> 00:43:07,400 Alright. Shall we? 845 00:43:24,400 --> 00:43:26,320 Alright. I'll start with the soup. 846 00:43:27,680 --> 00:43:30,960 It's gutsy, ballsy, bringing a cauliflower soup. 847 00:43:32,440 --> 00:43:34,560 One of the best cauliflower soups I've ever eaten. 848 00:43:34,560 --> 00:43:37,160 It's a pure expression of cauliflower, 849 00:43:37,160 --> 00:43:39,200 and the texture is magical. 850 00:43:39,200 --> 00:43:42,040 Then you've gone next level with the burnt butter, with the herbs 851 00:43:42,040 --> 00:43:45,720 and that speck! Yessss! Speck. (LAUGHS) 852 00:43:47,160 --> 00:43:49,920 I think that might be hard to beat today. 853 00:43:49,920 --> 00:43:51,560 Thank you. 854 00:43:53,200 --> 00:43:54,640 Melanie, gluten-free pasta. 855 00:43:56,120 --> 00:43:59,520 The goat's cheese and the roast pumpkin... 856 00:43:59,520 --> 00:44:02,920 ..it's like Jules, it's perfect, wouldn't change a thing. 857 00:44:02,920 --> 00:44:05,360 The pasta work is awesome. 858 00:44:05,360 --> 00:44:09,240 That is right up there. That is really well done. 859 00:44:09,240 --> 00:44:11,320 Thank you. 860 00:44:11,320 --> 00:44:12,640 Jenn. 861 00:44:14,560 --> 00:44:17,200 Your mapo tofu was fantastic. 862 00:44:18,760 --> 00:44:21,440 You worked with what you had, and what you produced 863 00:44:21,440 --> 00:44:25,080 was something that had that gorgeous home-style, soulful, 864 00:44:25,080 --> 00:44:27,440 really nourishing food. 865 00:44:27,440 --> 00:44:30,440 Everything about it was just delicious and more-ish 866 00:44:30,440 --> 00:44:32,280 and I'm so happy for you. 867 00:44:32,280 --> 00:44:34,200 Thank you. Thank you. 868 00:44:34,200 --> 00:44:35,680 Thank you. (APPLAUSE) 869 00:44:35,680 --> 00:44:37,200 Well done, mate. 870 00:44:38,280 --> 00:44:41,040 Next up, we've got the guys that had ONLY fruit and veg to work with. 871 00:44:41,040 --> 00:44:42,200 Let's go, front bench. 872 00:44:42,200 --> 00:44:43,520 Go, Michael. 873 00:44:44,880 --> 00:44:46,280 Wow. 874 00:44:47,400 --> 00:44:49,640 Montana. Yes. 875 00:44:49,640 --> 00:44:53,280 I cooked a date and shallot stuffed shallot 876 00:44:53,280 --> 00:44:56,360 with a cauliflower and parsnip puree. 877 00:44:56,360 --> 00:44:58,720 I really enjoyed that. I enjoyed the flavours. 878 00:44:58,720 --> 00:45:01,240 I love the balance. Yay. 879 00:45:01,240 --> 00:45:03,960 The flavour combination is really well done, 880 00:45:03,960 --> 00:45:05,960 I'm not missing meat at all. (APPLAUSE) 881 00:45:05,960 --> 00:45:07,480 JOHN: Well done. 882 00:45:08,560 --> 00:45:09,720 Max. 883 00:45:09,720 --> 00:45:14,120 I made a garden broth with different textured fruit and veg. 884 00:45:16,680 --> 00:45:18,680 That is a sexy bowl of food 885 00:45:18,680 --> 00:45:22,240 and I did not expect to see dishes that look like this 886 00:45:22,240 --> 00:45:24,160 so early on in the competition. 887 00:45:24,160 --> 00:45:25,560 Well done, mate. Thank you very much. 888 00:45:25,560 --> 00:45:27,080 (APPLAUSE) 889 00:45:28,240 --> 00:45:29,600 Michael? 890 00:45:29,600 --> 00:45:31,080 So we've got carrots and passionfruit 891 00:45:31,080 --> 00:45:33,040 with some carrot top oil. 892 00:45:33,040 --> 00:45:35,760 The passionfruit-carrot guy. 893 00:45:35,760 --> 00:45:37,160 Brilliant, I love it. 894 00:45:37,160 --> 00:45:40,120 This sauce, it's got loads of flavour. 895 00:45:41,240 --> 00:45:43,120 You excite me in this kitchen. Thank you. 896 00:45:43,120 --> 00:45:44,760 (APPLAUSE) Well done. 897 00:45:45,880 --> 00:45:49,400 Last but not least, the guys who had no excuses 898 00:45:49,400 --> 00:45:52,720 'cause they had the full pyramid - bring it on, the back row. 899 00:45:52,720 --> 00:45:54,800 (APPLAUSE) 900 00:45:54,800 --> 00:45:57,640 I'm walking up with Sashi and Steph next to me, 901 00:45:57,640 --> 00:46:00,760 and Sashi's curry just looks like... 902 00:46:00,760 --> 00:46:02,840 I mean, that's textbook. 903 00:46:06,920 --> 00:46:08,960 (WHISTLES) Hey, hey. 904 00:46:16,240 --> 00:46:17,920 Steph, what have you cooked? 905 00:46:17,920 --> 00:46:23,760 I've cooked a chocolate mud cake with peanut butter cream and jam. 906 00:46:23,760 --> 00:46:25,160 Sashi, you? 907 00:46:25,160 --> 00:46:27,360 I've made a home-style, yoghurt-based chicken curry 908 00:46:27,360 --> 00:46:29,880 with some roti. 909 00:46:29,880 --> 00:46:33,360 And, Chris? Steamed snapper with ginger and spring onion oil 910 00:46:33,360 --> 00:46:37,360 with a side of Chinese broccoli in garlic oil, and jasmine rice. 911 00:46:39,600 --> 00:46:40,920 Steph... 912 00:46:42,440 --> 00:46:44,640 ..what happened? It's a bit hot in the kitchen, 913 00:46:44,640 --> 00:46:46,400 everything kind of collapsed. 914 00:46:46,400 --> 00:46:49,520 But I think I saved it. Um, I've got the top slice. 915 00:46:49,520 --> 00:46:51,760 And, Chris, how did you go? 916 00:46:51,760 --> 00:46:54,840 I found out that I didn't have light soy and I had white soy instead 917 00:46:54,840 --> 00:46:57,560 and it tastes completely different. Yep. 918 00:46:57,560 --> 00:47:00,960 So I'm hoping the flavours work, fingers crossed. 919 00:47:02,320 --> 00:47:04,080 Rightio, we might dig in. Do you want to do the honours 920 00:47:04,080 --> 00:47:05,600 with the fish. Lucky us. 921 00:47:23,400 --> 00:47:24,920 Steph. 922 00:47:24,920 --> 00:47:28,120 Promised us a mud cake and you gave us a mudslide. 923 00:47:28,120 --> 00:47:29,280 (LAUGHS) 924 00:47:29,280 --> 00:47:32,440 That peanut butter cream, however, is spectacular 925 00:47:32,440 --> 00:47:35,720 and I would eat it out of the bowl just by itself 926 00:47:35,720 --> 00:47:36,960 and probably call it a win. 927 00:47:39,080 --> 00:47:41,120 Sashi. Yes. 928 00:47:41,120 --> 00:47:42,640 Mum's curry. 929 00:47:42,640 --> 00:47:44,880 I love nothing more than a family recipe 930 00:47:44,880 --> 00:47:46,720 and particularly if it's your mum's. 931 00:47:47,760 --> 00:47:51,680 The flavour was epic, chicken cooked beautifully. 932 00:47:51,680 --> 00:47:54,200 The bread - that's... 933 00:47:54,200 --> 00:47:56,920 ..easily one of the best rotis we've seen in the kitchen. Yep. 934 00:47:56,920 --> 00:47:59,960 Crispy, still beautifully pliable in the middle. 935 00:47:59,960 --> 00:48:01,680 The bread is epic. 936 00:48:01,680 --> 00:48:05,320 You went so far in terms of being able to bring us 937 00:48:05,320 --> 00:48:07,000 to your family kitchen 938 00:48:07,000 --> 00:48:09,480 and experience the chicken curry the way your mum makes it. 939 00:48:09,480 --> 00:48:11,040 It was absolutely gorgeous. 940 00:48:11,040 --> 00:48:14,560 It really makes me smile when I can experience food like that. 941 00:48:14,560 --> 00:48:17,080 Well done. (APPLAUSE) 942 00:48:31,840 --> 00:48:33,360 Chris. Yep. 943 00:48:33,360 --> 00:48:37,520 This is definitely David vs Goliath. 944 00:48:37,520 --> 00:48:40,520 I mean, I know who I'm up against. 945 00:48:40,520 --> 00:48:43,000 This competition has just ramped up. 946 00:48:44,040 --> 00:48:46,560 I just hope everything I've got is enough. 947 00:48:58,280 --> 00:49:00,680 MEL: Chris. Yep. 948 00:49:00,680 --> 00:49:02,760 I mean, you had to know with a dish like this 949 00:49:02,760 --> 00:49:05,640 that I was going to be extremely opinionated about it. 950 00:49:05,640 --> 00:49:07,800 You were in reasonably unfamiliar territory there, 951 00:49:07,800 --> 00:49:11,080 using a condiment that you're not overly confident with. 952 00:49:12,560 --> 00:49:16,560 I'm really happy with it. I think you did a very, very good job. 953 00:49:16,560 --> 00:49:18,800 I think you did quite some justice 954 00:49:18,800 --> 00:49:22,280 in achieving a beautiful salty-savoury balance there 955 00:49:22,280 --> 00:49:25,880 and still allowing the ginger and the spring onions to kind of sing. 956 00:49:25,880 --> 00:49:28,320 Beautifully cooked piece of fish as well. 957 00:49:28,320 --> 00:49:30,200 I think you did an amazing job. 958 00:49:30,200 --> 00:49:32,200 Thank you. 959 00:49:32,200 --> 00:49:33,920 I know you were super worried, 960 00:49:33,920 --> 00:49:38,160 standing next to Sashi was, like, playing into your head a little bit. 961 00:49:38,160 --> 00:49:39,160 Yep. 962 00:49:39,160 --> 00:49:41,960 But instead of that, you did exactly what you set out to do. 963 00:49:41,960 --> 00:49:44,800 Everything is so bloody delicious. 964 00:49:44,800 --> 00:49:46,320 (APPLAUSE) 965 00:49:47,960 --> 00:49:49,960 Fantastic. Thank you. 966 00:49:58,160 --> 00:50:00,920 Today, we challenged you to work with a limited pantry 967 00:50:00,920 --> 00:50:04,480 based on the classic food pyramid. 968 00:50:04,480 --> 00:50:08,240 We were so impressed that you used these restrictions to your advantage 969 00:50:08,240 --> 00:50:11,520 and put up some truly inspired dishes. 970 00:50:11,520 --> 00:50:14,600 However, only the best dish on each bench 971 00:50:14,600 --> 00:50:17,520 will progress to tomorrow's immunity challenge. 972 00:50:17,520 --> 00:50:19,520 So let's find out who cooked them. 973 00:50:20,680 --> 00:50:24,840 Max, Michael, Montana, you had the toughest assignment 974 00:50:24,840 --> 00:50:27,800 with the most restricted pantry, that bottom level, 975 00:50:27,800 --> 00:50:29,720 using just fruit and veg. 976 00:50:29,720 --> 00:50:34,520 But the dish at the top of the class from the bottom of the pantry... 977 00:50:35,920 --> 00:50:37,160 ..was cooked by... 978 00:50:38,280 --> 00:50:39,560 ..Montana. 979 00:50:39,560 --> 00:50:41,560 (APPLAUSE) 980 00:50:47,120 --> 00:50:52,080 Montana, that was a deceptively well-balanced and delicious dish 981 00:50:52,080 --> 00:50:54,440 that showed considerable technique. 982 00:50:54,440 --> 00:50:56,520 Well done. Thank you. (GIGGLES) 983 00:50:56,520 --> 00:50:58,200 Thank you. 984 00:50:58,200 --> 00:50:59,960 Righto, the second bench. 985 00:50:59,960 --> 00:51:03,120 Keyma, Tommy and Harry, it was another tricky cook 986 00:51:03,120 --> 00:51:06,560 'cause you didn't have much more at your disposal. 987 00:51:06,560 --> 00:51:08,040 But... 988 00:51:08,040 --> 00:51:09,800 ..there was one clear standout. 989 00:51:12,560 --> 00:51:14,320 And that was cooked by you, Harry. 990 00:51:14,320 --> 00:51:16,120 (APPLAUSE) 991 00:51:19,680 --> 00:51:21,800 Well done. My first hat-trick ever. 992 00:51:21,800 --> 00:51:24,120 (ALL LAUGH) 993 00:51:24,120 --> 00:51:28,680 At the third bench, it was Melanie, Julie and Jenn. 994 00:51:28,680 --> 00:51:33,120 You had the added bonus of proteins, eggs and milk to play with 995 00:51:33,120 --> 00:51:37,000 and all of your dishes were comforting in their own special way. 996 00:51:37,000 --> 00:51:40,920 But there was one that was flawless. 997 00:51:40,920 --> 00:51:42,920 Aw. 998 00:51:42,920 --> 00:51:45,640 And that belonged to you, Julie. (APPLAUSE) 999 00:51:55,520 --> 00:51:57,400 And to the back bench, 1000 00:51:57,400 --> 00:52:02,400 Steph, Sashi, Chris, you guys had all the ingredients and no excuses. 1001 00:52:03,600 --> 00:52:05,160 Yes. 1002 00:52:05,160 --> 00:52:07,040 It was a tough decision for us. 1003 00:52:09,800 --> 00:52:11,920 But the best dish on this bench... 1004 00:52:15,080 --> 00:52:17,560 ..was cooked by you, Chris. (CHEERING AND APPLAUSE) 1005 00:52:17,560 --> 00:52:20,760 Serious? Oh, my God. 1006 00:52:22,960 --> 00:52:24,920 I don't believe it. 1007 00:52:24,920 --> 00:52:26,680 I gotta call my mum and dad. 1008 00:52:27,760 --> 00:52:29,600 I don't think Mum and Dad will believe it either. 1009 00:52:34,640 --> 00:52:38,240 Well done, Chris, beautifully cooked dish. Lovely sauce. 1010 00:52:38,240 --> 00:52:40,800 And you know what? All that worry and concern standing next to Sashi, 1011 00:52:40,800 --> 00:52:43,480 you needn't have bothered, mate, because you've taken it out. 1012 00:52:43,480 --> 00:52:45,360 Well done, mate. Thanks. 1013 00:52:45,360 --> 00:52:47,360 Good job. (APPLAUSE) 1014 00:52:52,840 --> 00:52:56,280 ANDY: Montana, Harry, Julie and Chris, 1015 00:52:56,280 --> 00:53:02,400 one of you will win immunity from Sunday night's all-in elimination. 1016 00:53:02,400 --> 00:53:05,520 So go home and do whatever you gotta do 1017 00:53:05,520 --> 00:53:10,040 to come back here, ready and raring for a big one tomorrow. 1018 00:53:10,040 --> 00:53:11,960 See you, guys. Well done. JOCK: Well done. 1019 00:53:11,960 --> 00:53:13,800 JULIE: Alright. Home we go. 1020 00:53:15,560 --> 00:53:17,400 I've got a shot at immunity. 1021 00:53:17,400 --> 00:53:20,000 I'm proud to be representing the Favourites 1022 00:53:20,000 --> 00:53:22,480 but I'll be up against the young guns. 1023 00:53:22,480 --> 00:53:25,600 Tonight you're my friend. (LAUGHS) 1024 00:53:25,600 --> 00:53:29,760 They have come in with mad skills and mad ideas. 1025 00:53:29,760 --> 00:53:31,560 Well done, Jules. Thank you. 1026 00:53:31,560 --> 00:53:34,040 I'm gonna have to really fight for immunity. 1027 00:53:34,040 --> 00:53:36,840 What a day. What a day. 1028 00:53:38,120 --> 00:53:41,240 VOICEOVER: Tomorrow night on MasterChef Australia... 1029 00:53:41,240 --> 00:53:43,960 MONTANA: Ooh, whatever is under this cloche right now 1030 00:53:43,960 --> 00:53:45,720 could be the thing that stands between me 1031 00:53:45,720 --> 00:53:47,000 and winning immunity. 1032 00:53:47,000 --> 00:53:49,520 It's 3 vs 1... 1033 00:53:49,520 --> 00:53:51,240 JULIE: It's excruciating. 1034 00:53:51,240 --> 00:53:52,440 ..will the pressure... 1035 00:53:52,440 --> 00:53:54,840 Oh, there's no way this is a wining dish. 1036 00:53:54,840 --> 00:53:56,800 ..rain over the original 1037 00:53:56,800 --> 00:53:58,880 MasterChef queen? 1038 00:53:58,880 --> 00:54:01,480 Captions by Red Bee Media