1 00:00:00,000 --> 00:00:00,200 Taguchi has to work out how the 2 00:00:00,200 --> 00:00:00,400 Taguchi has to work out how the shower 3 00:00:00,200 --> 00:00:00,400 Taguchi has to work out how the shower works, 4 00:00:00,200 --> 00:00:00,440 Taguchi has to work out how the shower works, it 5 00:00:01,000 --> 00:00:04,880 VOICEOVER: Previously on MasterChef Australia... 6 00:00:04,880 --> 00:00:06,280 Come on, guys. 7 00:00:06,280 --> 00:00:11,120 ..a team relay challenge was a mad rush to the finish line. 8 00:00:11,120 --> 00:00:13,200 Hey, tell me, what's the hero ingredient? 9 00:00:13,200 --> 00:00:14,320 Chilli. 10 00:00:14,320 --> 00:00:17,160 45-second handover. Was it enough? No. 11 00:00:17,160 --> 00:00:20,240 They all tried to turn up the heat... 12 00:00:20,240 --> 00:00:22,840 The pickled chillies just give it that zing. 13 00:00:22,840 --> 00:00:24,240 but in the end... 14 00:00:24,240 --> 00:00:25,400 Yes! 15 00:00:25,400 --> 00:00:27,480 ..the grey team triumphed. 16 00:00:28,520 --> 00:00:33,360 Tonight, it could be a record-breaking night of immunity. 17 00:00:33,360 --> 00:00:35,440 WOMAN: What is going on? 18 00:00:35,440 --> 00:00:40,760 But first, they'll have to beat one of Australia's best chefs. 19 00:00:42,920 --> 00:00:45,080 # 'Cause you're hot then you're cold 20 00:00:45,080 --> 00:00:46,880 # You're yes then you're no 21 00:00:46,880 --> 00:00:48,880 # You're in then you're out 22 00:00:48,880 --> 00:00:50,760 # You're up then you're down 23 00:00:50,760 --> 00:00:52,560 # You're wrong when it's right 24 00:00:52,560 --> 00:00:54,360 # It's black and it's white 25 00:00:54,360 --> 00:00:56,160 # We fight, we break up 26 00:00:56,160 --> 00:00:57,760 # We kiss, we make up 27 00:00:57,760 --> 00:00:59,600 # You're hot then you're cold 28 00:00:59,600 --> 00:01:01,480 # You're yes then you're no 29 00:01:01,480 --> 00:01:03,280 # You're in then you're out 30 00:01:03,280 --> 00:01:05,040 # You're up then you're down 31 00:01:05,040 --> 00:01:07,080 # You're wrong when it's right 32 00:01:07,080 --> 00:01:08,960 # It's black and it's white 33 00:01:08,960 --> 00:01:10,720 # We fight, we break up 34 00:01:10,720 --> 00:01:12,600 # We kiss, we make up 35 00:01:12,600 --> 00:01:16,400 # You # You don't really wanna stay, no 36 00:01:16,400 --> 00:01:20,040 # You # But you don't really wanna go-o 37 00:01:20,040 --> 00:01:21,840 # You're hot then you're cold 38 00:01:21,840 --> 00:01:23,680 # You're yes then you're no 39 00:01:23,680 --> 00:01:25,360 # You're in then you're out 40 00:01:25,360 --> 00:01:27,760 # You're up then you're down. # 41 00:01:38,520 --> 00:01:41,760 (LAUGHTER, CHATTER) 42 00:01:41,760 --> 00:01:43,840 Are you excited for this cook? 43 00:01:43,840 --> 00:01:45,160 I am. 44 00:01:45,160 --> 00:01:47,240 No, I'm scared, actually. (LAUGHS) 45 00:01:48,200 --> 00:01:49,520 Just get it over with. 46 00:01:49,520 --> 00:01:51,960 Keen beans over here. 47 00:01:51,960 --> 00:01:53,720 It is an immunity cook today. 48 00:01:54,880 --> 00:01:57,800 And I'm the sole representative here today from... 49 00:01:57,800 --> 00:02:01,360 ..from the Fans team up against just a solid team of Favourites. 50 00:02:01,360 --> 00:02:04,520 So I'm excited, but with trepidation. 51 00:02:04,520 --> 00:02:07,040 MAN: Here we go. Oh... 52 00:02:07,040 --> 00:02:08,280 WOMAN: Ooh... 53 00:02:13,920 --> 00:02:17,760 (CHEERING, APPLAUSE) 54 00:02:17,760 --> 00:02:20,240 There's a croquembouche under there, Julie, for sure. 55 00:02:20,240 --> 00:02:21,760 (LAUGHS) 56 00:02:21,760 --> 00:02:22,840 Better not be. 57 00:02:22,840 --> 00:02:25,000 Why is it so tall? 58 00:02:25,000 --> 00:02:28,320 What is this? MAN: These cloches, yeah. 59 00:02:28,320 --> 00:02:32,200 I walk into the kitchen and there are all these gold cloches 60 00:02:32,200 --> 00:02:36,200 and this other...thing covered up. 61 00:02:36,200 --> 00:02:38,040 Is that a sewing cushion under there? 62 00:02:38,040 --> 00:02:39,840 It's like, what is it? 63 00:02:42,920 --> 00:02:44,800 Good morning, everybody. 64 00:02:44,800 --> 00:02:46,480 ALL: Morning. 65 00:02:46,480 --> 00:02:50,400 Well, it's immunity day, and I can see a lot of happy faces. 66 00:02:52,000 --> 00:02:54,840 And I'm going to make them even happier. 67 00:02:54,840 --> 00:02:56,360 You're playing for these. 68 00:02:58,000 --> 00:03:00,720 (GASPING) MAN: Oh, my God. Really? 69 00:03:00,720 --> 00:03:01,840 Whoa. 70 00:03:02,560 --> 00:03:05,000 MAN: Seven. There's seven. JULIE: What? 71 00:03:06,200 --> 00:03:07,880 Why are there seven of them? 72 00:03:07,880 --> 00:03:09,680 That's so good. 73 00:03:09,680 --> 00:03:12,280 This could change your future in this competition. 74 00:03:14,280 --> 00:03:16,400 WOMAN: They're all able to get a pin. 75 00:03:16,400 --> 00:03:18,840 Damn! Seven pins. 76 00:03:18,840 --> 00:03:22,600 Today, there are seven pins for the seven of you. 77 00:03:22,600 --> 00:03:24,400 MAN: Seven?! 78 00:03:24,400 --> 00:03:26,720 And each of you could walk away with one of them. 79 00:03:26,720 --> 00:03:28,840 All seven from me. Sorry, guys. 80 00:03:30,240 --> 00:03:33,240 This wouldn't be MasterChef if we made it easy for you, would it? 81 00:03:35,040 --> 00:03:36,640 To secure a pin, 82 00:03:36,640 --> 00:03:40,040 you'll have to go up against one of Australia's best chefs... 83 00:03:41,280 --> 00:03:44,400 ..in a classic Beat The Chef Showdown. 84 00:03:44,400 --> 00:03:45,840 WOMAN: Oh, no! 85 00:03:46,840 --> 00:03:48,920 What the hell? 86 00:03:48,920 --> 00:03:52,920 He's arguably the leading chef in sustainable Australian dining. 87 00:03:54,160 --> 00:03:57,200 He's the executive chef at Harvest in Byron Bay. 88 00:03:57,200 --> 00:03:58,560 Far out. 89 00:03:58,560 --> 00:04:01,480 Give it up for Matt Stone, everybody. 90 00:04:01,480 --> 00:04:05,960 (CHEERING, APPLAUSE) 91 00:04:08,520 --> 00:04:12,120 ALVIN: We have to beat this chef, Matt Stone, 92 00:04:12,120 --> 00:04:14,160 who is world class, in my eyes. 93 00:04:16,720 --> 00:04:19,280 His philosophy and cooking is all about, you know, 94 00:04:19,280 --> 00:04:22,400 farm-to-plate type thing, no waste, 95 00:04:22,400 --> 00:04:26,480 to really making every produce sing and respecting it. 96 00:04:26,480 --> 00:04:28,400 (CHEERING, APPLAUSE) 97 00:04:28,400 --> 00:04:30,200 What a lovely applause. 98 00:04:30,200 --> 00:04:31,240 How are you, fella? 99 00:04:33,240 --> 00:04:35,120 Oh, come on! Mwah! 100 00:04:35,120 --> 00:04:37,200 So nice to see you. So good to see you. 101 00:04:38,520 --> 00:04:40,560 It's been a while. 102 00:04:40,560 --> 00:04:42,680 Welcome back. Thank you. Great to be back. 103 00:04:42,680 --> 00:04:45,520 After the success of Future Food System, 104 00:04:45,520 --> 00:04:46,680 what have you been up to? 105 00:04:46,680 --> 00:04:48,080 Ah, I've moved to Byron Bay. 106 00:04:48,080 --> 00:04:50,800 You're looking more Byron Bay every time I see you too, mate. 107 00:04:50,800 --> 00:04:53,320 Those locks are... They'd be fitting right in. 108 00:04:53,320 --> 00:04:54,720 How has your time been at Harvest so far? 109 00:04:54,720 --> 00:04:58,320 It's good. It's a beast, but it's a really historic place. 110 00:04:58,320 --> 00:05:00,560 And it's just great to be working with wild foods 111 00:05:00,560 --> 00:05:02,040 that I've never seen before. 112 00:05:02,040 --> 00:05:04,240 Fruits and vegetables that I've never really cooked with. 113 00:05:04,240 --> 00:05:06,600 And it's just a whole new category of flavours to work with. 114 00:05:06,600 --> 00:05:09,960 Yeah, the Northern Rivers is some of the best produce we've all seen. 115 00:05:09,960 --> 00:05:11,840 Yeah, absolutely. Mindy? 116 00:05:15,280 --> 00:05:17,160 Mindy? (LAUGHTER) 117 00:05:17,160 --> 00:05:20,760 Mindy. Mind you, I wish I was downstairs. 118 00:05:20,760 --> 00:05:23,600 I just thought you'd be down here. Seriously I'm missing out, huh? 119 00:05:23,600 --> 00:05:26,720 You're from Byron. You'd know the produce field. Yeah. 120 00:05:26,720 --> 00:05:28,600 You just let the produce sing, right? 121 00:05:28,600 --> 00:05:30,880 Absolutely. Don't have to do much to it to let it shine. 122 00:05:32,800 --> 00:05:34,040 Righto, Matt. 123 00:05:34,040 --> 00:05:36,120 This is Beat The Chef. 124 00:05:37,840 --> 00:05:40,720 In front of us, there's six ingredients 125 00:05:40,720 --> 00:05:43,720 that people find a little controversial. 126 00:05:45,680 --> 00:05:47,520 They either love them or they hate them. 127 00:05:47,520 --> 00:05:50,480 So we're cooking today with controversial ingredients. 128 00:05:50,480 --> 00:05:53,720 I think Vegemite might be there. That's pretty controversial. 129 00:05:53,720 --> 00:05:54,960 Either love it or hate it. 130 00:05:54,960 --> 00:05:56,680 It'd be quite hard to cook with that. 131 00:05:56,680 --> 00:05:58,440 We have... 132 00:06:01,880 --> 00:06:02,880 ..licorice. 133 00:06:05,080 --> 00:06:06,160 Ugh... 134 00:06:06,160 --> 00:06:08,040 That's what I think about licorice. 135 00:06:08,040 --> 00:06:10,640 Ugh... Like... No, not a fan. Not a fan of licorice. 136 00:06:13,400 --> 00:06:16,000 Blue cheese. 137 00:06:16,000 --> 00:06:17,160 MAN: Yes. 138 00:06:18,080 --> 00:06:19,720 So happy with that. 139 00:06:20,960 --> 00:06:22,000 Next up... 140 00:06:24,280 --> 00:06:26,720 ..it's brussels sprouts. Bleugh! 141 00:06:28,040 --> 00:06:30,440 Can't stand 'em. Next up... 142 00:06:30,440 --> 00:06:31,800 Coriander. Yeah. 143 00:06:31,800 --> 00:06:33,480 Do you reckon coriander? 144 00:06:34,600 --> 00:06:36,720 It's coriander. 145 00:06:36,720 --> 00:06:39,240 Love. Delish. 146 00:06:39,240 --> 00:06:42,120 And the fifth controversial ingredient is... 147 00:06:44,000 --> 00:06:45,160 ..oysters. 148 00:06:45,160 --> 00:06:47,160 Oh, stop it. 149 00:06:47,160 --> 00:06:49,240 Oysters. Yum. 150 00:06:49,240 --> 00:06:51,640 If you don't want your oysters, I'll have them. 151 00:06:51,640 --> 00:06:53,240 And finally... 152 00:06:55,680 --> 00:06:56,680 ..it's... 153 00:06:57,880 --> 00:07:00,440 ..pineapple. (LAUGHS) 154 00:07:00,440 --> 00:07:02,320 Oh! On a pizza, maybe. 155 00:07:02,320 --> 00:07:04,680 Well, weirdly enough, that's why pineapple is there 156 00:07:04,680 --> 00:07:06,600 is because of the controversy over 157 00:07:06,600 --> 00:07:10,680 whether or not pineapple should or should not be on a pizza. 158 00:07:10,680 --> 00:07:12,560 No. No. 159 00:07:12,560 --> 00:07:15,200 You will never go to Italy and eat a pizza with pineapple. 160 00:07:15,200 --> 00:07:17,720 It's a big cross. They don't belong. 161 00:07:17,720 --> 00:07:19,280 Should we go over some ground rules? 162 00:07:20,720 --> 00:07:23,840 You got 75 minutes to cook us a dish that features 163 00:07:23,840 --> 00:07:27,360 just one of these either love or hate ingredients. 164 00:07:28,520 --> 00:07:32,000 The garden and pantry, they are fully open. 165 00:07:32,000 --> 00:07:36,400 We'll be scoring all of your dishes out of 10, including yours, Matt. 166 00:07:36,400 --> 00:07:37,560 OK. 167 00:07:37,560 --> 00:07:40,760 So that means there's a possible 30 points up for grabs 168 00:07:40,760 --> 00:07:43,160 for all of you and Matt. 169 00:07:43,160 --> 00:07:48,120 Any dish that scores higher than Matt's 170 00:07:48,120 --> 00:07:51,960 will win their maker one of those bad boys - an immunity pin. 171 00:07:52,840 --> 00:07:54,360 No pressure. 172 00:07:55,240 --> 00:07:57,960 And also, no pressure. 173 00:07:57,960 --> 00:08:00,200 Cooks and Matt, your time starts now. 174 00:08:00,200 --> 00:08:02,720 (CHEERING, APPLAUSE) 175 00:08:04,800 --> 00:08:05,920 MAN: Push, push, push, push. 176 00:08:11,880 --> 00:08:13,120 Pineapples? 177 00:08:14,520 --> 00:08:16,680 I've got a feature one of the controversial ingredients, 178 00:08:16,680 --> 00:08:18,600 and I'm choosing blue cheese. 179 00:08:18,600 --> 00:08:20,360 Jam. Thank you. 180 00:08:20,360 --> 00:08:22,280 I have no idea how I'm going to beat Matt Stone. 181 00:08:23,840 --> 00:08:25,600 But I definitely want a pin. 182 00:08:25,600 --> 00:08:27,240 It would mean a lot to get a pin at this stage. 183 00:08:27,240 --> 00:08:28,640 I think it'd be very validating. 184 00:08:28,640 --> 00:08:29,960 MAN: Yes, Mel! 185 00:08:29,960 --> 00:08:32,200 Let's do this, Mel! You can do it! 186 00:08:33,320 --> 00:08:35,320 Last night, I had some wine and cheese with the girls, 187 00:08:35,320 --> 00:08:36,720 and then I saw the cheese up top, 188 00:08:36,720 --> 00:08:38,720 and I just couldn't think of anything else. 189 00:08:38,720 --> 00:08:43,320 So I'm going to make a cheese board choux pastry 190 00:08:43,320 --> 00:08:48,360 with, like, blue cheese cream, a smoked crack pepper cream, 191 00:08:48,360 --> 00:08:50,680 and a pear jam. 192 00:08:50,680 --> 00:08:52,280 Cheese, it is. 193 00:08:57,360 --> 00:09:01,120 Can someone... Can you grab the cayenne pepper for me, please? 194 00:09:01,120 --> 00:09:03,920 Thank you. No worries. 195 00:09:03,920 --> 00:09:05,480 For the challenge today, 196 00:09:05,480 --> 00:09:07,480 these are all quite strong-flavoured ingredients 197 00:09:07,480 --> 00:09:09,400 and they're certainly polarising. 198 00:09:09,400 --> 00:09:11,360 There's a lot of people that don't like them. 199 00:09:11,360 --> 00:09:13,480 MAN: Oh, Billie! Whoo, whoo. 200 00:09:13,480 --> 00:09:16,720 So I think the key to doing a good job of this 201 00:09:16,720 --> 00:09:20,200 is to cook something that the judges may not have had before. 202 00:09:20,200 --> 00:09:23,720 Just to showcase that flavour in a different way. 203 00:09:23,720 --> 00:09:27,560 She's doing something with dessert, but I don't know what. 204 00:09:28,840 --> 00:09:30,440 MAN: That coriander? 205 00:09:30,440 --> 00:09:34,000 Ordinarily you would think to use coriander in a savoury dish, 206 00:09:34,000 --> 00:09:37,880 but I want to use it in a dessert. 207 00:09:37,880 --> 00:09:39,440 Billie. Hi. 208 00:09:39,440 --> 00:09:41,000 How are you doing, Billie? What are you making? 209 00:09:41,000 --> 00:09:45,240 I'm doing a coriander panna cotta with a coriander seed biscuit... 210 00:09:45,240 --> 00:09:46,520 Yum. ..and just a passionfruit. 211 00:09:46,520 --> 00:09:48,120 That sounds delicious. A sweet savoury. 212 00:09:48,120 --> 00:09:49,840 Yeah. Or savoury sweet, I should say. 213 00:09:49,840 --> 00:09:51,160 Yeah, I like that kind of thing. 214 00:09:51,160 --> 00:09:52,880 Coriander in a dessert is unusual. 215 00:09:52,880 --> 00:09:55,320 You looking to stick out from the pack a little bit today? 216 00:09:55,320 --> 00:09:56,560 Eyes on the pin? 217 00:09:56,560 --> 00:09:58,160 Eyes on the pin. Yes. 218 00:09:58,160 --> 00:09:59,400 Yeah, I'd love one. 219 00:09:59,400 --> 00:10:00,920 Not lying. Love one. 220 00:10:00,920 --> 00:10:02,840 Good luck. Thank you. 221 00:10:02,840 --> 00:10:06,760 I would love to stand out today because I've been struggling 222 00:10:06,760 --> 00:10:08,120 with my confidence. 223 00:10:09,360 --> 00:10:11,600 I'm a little out of practice, I think. 224 00:10:11,600 --> 00:10:14,600 Yeah, I've probably pulled back a little bit the last couple of years. 225 00:10:14,600 --> 00:10:17,520 Having a baby has probably been the major reason for that. 226 00:10:17,520 --> 00:10:22,960 So I've certainly not been in the kitchen creatively 227 00:10:22,960 --> 00:10:24,080 as much as I used to. 228 00:10:24,080 --> 00:10:27,280 So it is hard returning to the environment 229 00:10:27,280 --> 00:10:29,640 of cooking under pressure. 230 00:10:31,360 --> 00:10:34,080 I had a pin in my previous season, 231 00:10:34,080 --> 00:10:38,080 and, yeah, it was quite the trajectory. 232 00:10:38,080 --> 00:10:41,520 So I really hope that I can win this immunity pin today. 233 00:10:41,520 --> 00:10:43,120 Good work, Billie. 234 00:10:43,120 --> 00:10:44,520 What about this? 235 00:10:44,520 --> 00:10:46,720 # Ohhhh! # 236 00:10:46,720 --> 00:10:49,760 Seven pins, I mean, all in one place at one time. 237 00:10:49,760 --> 00:10:52,000 We've got seven great cooks. 238 00:10:52,640 --> 00:10:56,000 What do you think the chances are? Like, literally, what are we... 239 00:10:56,000 --> 00:10:58,880 I mean, Matt's a phenomenal cook. 240 00:10:58,880 --> 00:11:01,840 Phenomenal, and undefeated in this kind of challenge. 241 00:11:01,840 --> 00:11:03,480 But he's playing away, right? 242 00:11:03,480 --> 00:11:05,680 He's not used to this kitchen. These guys are. 243 00:11:05,680 --> 00:11:07,400 A little game. Fun game. Mm-hm? 244 00:11:07,400 --> 00:11:08,800 Pick a number. 245 00:11:08,800 --> 00:11:10,600 How many of these guys do you think will go today? 246 00:11:10,600 --> 00:11:11,880 Oh... 247 00:11:13,400 --> 00:11:14,840 I think we might give away three. 248 00:11:14,840 --> 00:11:16,520 I'm going to say one. 249 00:11:16,520 --> 00:11:18,520 ANDY AND JOCK: One? Mmm. 250 00:11:18,520 --> 00:11:19,880 You? 251 00:11:19,880 --> 00:11:21,360 One. 252 00:11:21,360 --> 00:11:23,040 Jeez. Shall we find out? 253 00:11:26,360 --> 00:11:28,400 Here we go. We watch the maestro. 254 00:11:33,640 --> 00:11:35,960 MATT: So I've decided to cook with oysters today, 255 00:11:35,960 --> 00:11:39,120 because a lot of people have this really weird, funny thing 256 00:11:39,120 --> 00:11:40,440 about raw oysters. 257 00:11:40,440 --> 00:11:43,960 But if they're cooked rather than raw, it's got really great flavour. 258 00:11:43,960 --> 00:11:45,760 And I think it's a great way to change 259 00:11:45,760 --> 00:11:47,360 that sort of hate side of the love/hate 260 00:11:47,360 --> 00:11:48,920 when it comes to an oyster. 261 00:11:48,920 --> 00:11:50,920 Where's a whisk? Need help? (CHUCKLES) 262 00:11:50,920 --> 00:11:52,640 Here. Oh. Thank you. 263 00:11:52,640 --> 00:11:54,000 Um... 264 00:11:54,000 --> 00:11:56,160 But cooking in the MasterChef kitchen is... 265 00:11:56,160 --> 00:11:57,400 There's a lot of pressure. 266 00:11:57,400 --> 00:11:58,720 You don't know where things are. 267 00:11:58,720 --> 00:12:02,080 You don't have your back pantry of flavours. 268 00:12:02,080 --> 00:12:05,200 And there's some really great cooks doing some really great stuff. 269 00:12:05,200 --> 00:12:08,000 So it is a bit nerve-racking. 270 00:12:08,000 --> 00:12:10,320 Yeah, so I know a couple of the contestants today 271 00:12:10,320 --> 00:12:11,480 through previous seasons 272 00:12:11,480 --> 00:12:13,600 and other bits of work that we've done over the years. 273 00:12:13,600 --> 00:12:15,080 So, i's a pretty big challenge. 274 00:12:15,080 --> 00:12:17,680 A bit more of a challenge than I thought I was going to face today. 275 00:12:17,680 --> 00:12:20,640 MAN: How are you feeling, Matt? Ah... A little bit nervous. 276 00:12:20,640 --> 00:12:22,200 Hey. 277 00:12:23,400 --> 00:12:24,840 It's kind of rattled me a little bit, 278 00:12:24,840 --> 00:12:28,680 but I just need to get a clear idea of...of what I want to do. 279 00:12:28,680 --> 00:12:30,440 WOMAN: Going out to the garden. 280 00:12:30,440 --> 00:12:31,920 He's going to the garden already. 281 00:12:33,600 --> 00:12:36,360 Knowing that the garden is in play is a really big thing for me, 282 00:12:36,360 --> 00:12:38,640 because that's intuitively how I mostly cook 283 00:12:38,640 --> 00:12:40,640 is with...with the freshest ingredients, 284 00:12:40,640 --> 00:12:43,080 with what's growing, what's abundant, and what's in the area. 285 00:12:43,080 --> 00:12:44,800 I love being able to pick ingredients, 286 00:12:44,800 --> 00:12:46,680 work with what we have, working with the seasons, 287 00:12:46,680 --> 00:12:48,080 is really great. 288 00:12:48,080 --> 00:12:49,240 That sort of initial panic 289 00:12:49,240 --> 00:12:50,920 of everyone running around getting ingredients, 290 00:12:50,920 --> 00:12:52,520 just to sort of get your hands in the soil 291 00:12:52,520 --> 00:12:54,000 and sort of connect a little bit 292 00:12:54,000 --> 00:12:56,280 is a really...a really calming thing for me. 293 00:12:56,280 --> 00:12:57,640 Borage flowers are really good 294 00:12:57,640 --> 00:13:00,160 because they kind of have a bit of an oystery flavour. 295 00:13:00,160 --> 00:13:03,200 And I feel myself just getting a bit of clarity 296 00:13:03,200 --> 00:13:04,920 around what I want to cook. 297 00:13:07,800 --> 00:13:10,520 Whoo-hoo! Go, Matt. (CHEERING, APPLAUSE) 298 00:13:10,520 --> 00:13:13,240 Oh, wow. (LAUGHS) 299 00:13:15,160 --> 00:13:18,120 ANDY: He emptied the... MELISSA: Got the whole garden. 300 00:13:18,120 --> 00:13:20,720 What did you get? What DIDN'T you get? 301 00:13:20,720 --> 00:13:23,520 Some native yams, a bit of horseradish leaf, 302 00:13:23,520 --> 00:13:25,480 some G wax, lemon myrtle, 303 00:13:25,480 --> 00:13:27,760 some little allium flowers, saltbush. 304 00:13:27,760 --> 00:13:29,640 Beautiful. JOCK: Smells beautiful. 305 00:13:29,640 --> 00:13:31,360 Aroma's amazing, right? 306 00:13:31,360 --> 00:13:33,040 While we're here, mate, what are you cooking? 307 00:13:33,040 --> 00:13:34,920 I'm just kind of making this dish up as I go, really. 308 00:13:34,920 --> 00:13:37,160 I'm going to do some roasted oysters on the grill. 309 00:13:37,160 --> 00:13:38,520 Yep. Pop them out. 310 00:13:38,520 --> 00:13:40,840 And I'm going to make a really fresh, acidic juice 311 00:13:40,840 --> 00:13:43,520 of cucumbers, vinegar, finger lime, 312 00:13:43,520 --> 00:13:45,920 and then just a few little touches of some oils 313 00:13:45,920 --> 00:13:47,800 and some fried things and...texture. 314 00:13:47,800 --> 00:13:49,240 Yum. Yum. Yum. 315 00:13:49,240 --> 00:13:51,880 Still coming together in my head, but I've got a good idea. 316 00:13:51,880 --> 00:13:53,800 There's a lot of great cooks out there, right? 317 00:13:53,800 --> 00:13:56,240 You cannot drop the ball today on your dish, 318 00:13:56,240 --> 00:13:58,680 otherwise we're going to be flying out pins. 319 00:13:58,680 --> 00:14:00,080 Yeah. Absolutely. 320 00:14:00,080 --> 00:14:02,680 Are you bringing that? I'm doing my absolute best. 321 00:14:02,680 --> 00:14:04,160 Come on, man. Absolutely. 322 00:14:04,160 --> 00:14:06,640 Good luck, buddy. Thanks, guys. 323 00:14:07,440 --> 00:14:10,480 Oh, my God. I love it. So nice to watch him cook. 324 00:14:10,480 --> 00:14:12,520 Matt is just like a magician in the kitchen. 325 00:14:12,520 --> 00:14:13,800 He's going for oysters, 326 00:14:13,800 --> 00:14:16,280 but he's just raided that amazing garden out there, 327 00:14:16,280 --> 00:14:19,040 and he's got a lot of native, which I'm really excited about, 328 00:14:19,040 --> 00:14:21,040 so can't wait to see what he pulls together. 329 00:14:21,040 --> 00:14:25,280 It's 7-v-1 in the MasterChef showdown with one hour to go! 330 00:14:25,280 --> 00:14:26,400 ANDY: Come on! 331 00:14:27,560 --> 00:14:29,400 JOCK: Come on, guys. One hour to go. 332 00:14:31,920 --> 00:14:32,920 WOMAN: Go, Alvin. 333 00:14:36,680 --> 00:14:38,920 Today, it's all about conversion. 334 00:14:38,920 --> 00:14:42,320 I'm going to convert Jock to love brussels sprouts. 335 00:14:43,360 --> 00:14:45,320 Jock hates brussels sprouts, 336 00:14:45,320 --> 00:14:47,560 and a lot of, you know, children, 337 00:14:47,560 --> 00:14:50,120 they would have had either a bad experience, you know, 338 00:14:50,120 --> 00:14:52,720 an overcooked brussels sprouts, or just bland. 339 00:14:52,720 --> 00:14:55,320 But I know what to do with them properly. 340 00:14:55,320 --> 00:14:57,640 Jock's favourite vegetable. 341 00:14:57,640 --> 00:14:59,960 I genuinely hate brussels sprouts. 342 00:14:59,960 --> 00:15:01,640 Well, I hope I open your mind. 343 00:15:01,640 --> 00:15:03,360 What's the dish? I'm dying to know what it is. 344 00:15:03,360 --> 00:15:06,880 I'm making brussels sprouts mapo tofu. 345 00:15:06,880 --> 00:15:10,520 So I'm going to make a soy milk tofu. 346 00:15:10,520 --> 00:15:11,560 Yeah? 347 00:15:11,560 --> 00:15:13,800 And then that's going to sit on top of it. 348 00:15:15,840 --> 00:15:17,080 I hate... Can't stand them. 349 00:15:17,080 --> 00:15:21,840 Yeah, I hope I make the brussels sprouts sing, and convert you. 350 00:15:21,840 --> 00:15:25,320 So, I reckon you're going to get one of two scores today. 351 00:15:25,320 --> 00:15:27,800 It's either going to be a 1 or a 10. 352 00:15:27,800 --> 00:15:29,480 It's a 1 because I hate brussels sprouts... 353 00:15:29,480 --> 00:15:31,600 You can't say that to me now. ..and it'll just be rubbish. 354 00:15:31,600 --> 00:15:34,000 Or you're going to convert me and it's going to be a 10. 355 00:15:44,680 --> 00:15:47,400 It's a 1 because I hate brussels sprouts... 356 00:15:47,400 --> 00:15:49,480 You can't say that to me now. ..and it'll just be rubbish. 357 00:15:49,480 --> 00:15:51,800 Or you're going to convert me and it's going to be a 10. 358 00:15:51,800 --> 00:15:53,960 OK. Challenge accepted. 359 00:15:53,960 --> 00:15:55,280 Bye! 360 00:15:55,280 --> 00:15:57,960 Brussels sprouts is a very meaty vegetable, 361 00:15:57,960 --> 00:16:02,280 and mapo tofu traditionally is a tofu drenched in meat sauce. 362 00:16:03,360 --> 00:16:06,760 So I wanted to Alvinise my dish, so to speak, 363 00:16:06,760 --> 00:16:10,920 and I'm going to replace that meat sauce with brussels sprouts. 364 00:16:12,640 --> 00:16:13,760 WOMAN: Taste good? 365 00:16:15,160 --> 00:16:16,520 I think so. 366 00:16:16,520 --> 00:16:18,560 The beauty of brussels sprouts is 367 00:16:18,560 --> 00:16:20,160 when you char the brussels sprouts, 368 00:16:20,160 --> 00:16:22,600 the whole vegetable itself sort of changes in textures, 369 00:16:22,600 --> 00:16:24,040 and the flavours become sweeter. 370 00:16:24,040 --> 00:16:25,480 That's done. 371 00:16:25,480 --> 00:16:27,600 So the idea is to sort of do that, 372 00:16:27,600 --> 00:16:30,080 and then it will be a lovely sort of charred flavour 373 00:16:30,080 --> 00:16:31,880 through the mapo tofu sauce. 374 00:16:32,880 --> 00:16:35,880 I am determined to convert Jock... 375 00:16:37,600 --> 00:16:39,400 ..to love brussels sprouts. 376 00:16:41,120 --> 00:16:43,520 You've got time. You've got time. 377 00:16:50,480 --> 00:16:52,080 WOMAN: Go, Jules. 378 00:16:53,440 --> 00:16:56,240 I know mostly what Julia's doing. 379 00:16:56,240 --> 00:16:58,560 I think she's going pretty Asian. MAN: Yeah. 380 00:16:59,880 --> 00:17:01,840 Aldo is doing like a pasta. 381 00:17:01,840 --> 00:17:04,360 Michael is the only one I don't know what he's doing. 382 00:17:09,240 --> 00:17:10,880 MICHAEL: In the last couple of weeks, 383 00:17:10,880 --> 00:17:13,920 I've cooked dishes that I sort of know, but... 384 00:17:13,920 --> 00:17:15,840 ..I haven't done them any justice. 385 00:17:15,840 --> 00:17:18,080 So, yeah, maybe it's cool to throw something out of the box 386 00:17:18,080 --> 00:17:20,320 and do something a bit different and see what happens. 387 00:17:21,200 --> 00:17:22,720 Michael. Hello, guys. 388 00:17:22,720 --> 00:17:24,120 How you going, mate? Good. 389 00:17:24,120 --> 00:17:25,680 What ingredient did you choose? Pineapple. 390 00:17:25,680 --> 00:17:28,080 I'm going to play up to the ham and pineapple that people don't like. 391 00:17:28,080 --> 00:17:30,680 So I'm going to make a little ham and pineapple broth or sauce... 392 00:17:30,680 --> 00:17:32,640 Yeah. ..to go with some barbecue coral trout. 393 00:17:32,640 --> 00:17:34,400 I want you to go, "That's a ham and pineapple broth." 394 00:17:34,400 --> 00:17:36,080 Kind of like the idea of that. Yeah. 395 00:17:36,080 --> 00:17:38,160 Is it a pin winner? Yes or no? I think so, yeah. 396 00:17:38,160 --> 00:17:39,880 Although, I love Matt, and he's such a good cook... 397 00:17:39,880 --> 00:17:41,160 Is it a pin winner? Yes or no? Yes, it is. 398 00:17:41,160 --> 00:17:42,200 Yes. Good luck. 399 00:17:42,200 --> 00:17:44,160 Bye. Thanks. 400 00:17:44,160 --> 00:17:48,520 I've never made or heard of a ham and pineapple broth before. 401 00:17:48,520 --> 00:17:51,280 And I want it to be ideas and memories 402 00:17:51,280 --> 00:17:52,800 of a ham and pineapple pizza. 403 00:17:52,800 --> 00:17:54,440 Maybe a pineapple curry, do you think? 404 00:17:54,440 --> 00:17:55,920 Maybe. 405 00:17:55,920 --> 00:17:58,800 So, definitely one of the weirder ideas I've had in this kitchen, 406 00:17:58,800 --> 00:18:01,600 but in my day-to-day job, I'm a development chef, 407 00:18:01,600 --> 00:18:03,200 and that's all about experimenting 408 00:18:03,200 --> 00:18:05,240 and trying to find new and interesting flavour combinations 409 00:18:05,240 --> 00:18:07,040 to get people excited about food. 410 00:18:09,680 --> 00:18:12,920 I think this dish is actually a lot closer to how I like to cook 411 00:18:12,920 --> 00:18:15,560 than how I've been cooking so far in this competition. 412 00:18:15,560 --> 00:18:17,040 MAN: Smells good, man. 413 00:18:20,200 --> 00:18:22,240 MINOLI: I've picked pineapple today 414 00:18:22,240 --> 00:18:26,000 because, frankly, I do love cooking with pineapple. 415 00:18:26,000 --> 00:18:31,760 And I'm hoping that I can do a dish that beats Matt, 416 00:18:31,760 --> 00:18:34,040 because I really want to win that immunity pin. 417 00:18:34,040 --> 00:18:37,000 I'm going 150% because he's such a good cook. 418 00:18:37,000 --> 00:18:40,160 And I feel like if I don't give it everything I've got, 419 00:18:40,160 --> 00:18:41,800 then I'm not in with a chance. 420 00:18:44,680 --> 00:18:46,120 I'm up against Matt Stone. 421 00:18:46,120 --> 00:18:50,640 I need to try and kind of win with punchy flavours, 422 00:18:50,640 --> 00:18:56,120 and smoky eggplant with pineapple and mango chutney and duck skewers 423 00:18:56,120 --> 00:18:57,240 on the hibachi - 424 00:18:57,240 --> 00:18:59,520 I think that will be a delicious plate of food. 425 00:19:02,960 --> 00:19:05,080 (HUMS) WOMAN: How are you, Aldo? 426 00:19:05,080 --> 00:19:06,360 Good. 427 00:19:06,360 --> 00:19:08,440 (HUMS) 428 00:19:10,080 --> 00:19:12,840 I'm using the controversial blue cheese, 429 00:19:12,840 --> 00:19:14,920 which is not that controversial, actually. 430 00:19:16,360 --> 00:19:19,040 I'm going to re-create a dish that's very close to me. 431 00:19:19,040 --> 00:19:21,320 It's a dish that we're eating pretty much with my friends 432 00:19:21,320 --> 00:19:23,560 every Sunday on the beach when I was in Italy, 433 00:19:23,560 --> 00:19:26,160 and it is agnolotti with blue cheese. 434 00:19:26,160 --> 00:19:28,280 And I'm going to make a beautiful mussel sauce 435 00:19:28,280 --> 00:19:29,760 to go with the agnolotti today. 436 00:19:29,760 --> 00:19:32,880 So I'm going to just lay back and enjoy it, enjoy the ride. 437 00:19:32,880 --> 00:19:36,040 # Because it never began for us... # 438 00:19:37,520 --> 00:19:39,600 (BLENDER WHIRRS) 439 00:19:39,600 --> 00:19:42,320 I'm quite afraid to look in that direction. 440 00:19:44,400 --> 00:19:46,280 I think I'll just keep looking in this direction 441 00:19:46,280 --> 00:19:47,960 for the time being. 442 00:19:47,960 --> 00:19:50,200 Today, I'm cooking with coriander. 443 00:19:50,200 --> 00:19:52,360 Coriander lends itself to 444 00:19:52,360 --> 00:19:56,040 a whole heap of beautiful south-east Asian dishes, 445 00:19:56,040 --> 00:19:58,520 and Thai food is one of my favourite things to cook. 446 00:20:00,160 --> 00:20:01,160 (SOFTLY) Julie! 447 00:20:01,160 --> 00:20:02,760 Oh, no. (LAUGHS) 448 00:20:05,600 --> 00:20:07,080 You good? I'm good. 449 00:20:07,080 --> 00:20:08,880 I feel like you're the poor person 450 00:20:08,880 --> 00:20:11,440 who has to stare down the barrel of Matt Stone. 451 00:20:11,440 --> 00:20:14,560 I mean, there are worse things... (BOTH LAUGH) 452 00:20:14,560 --> 00:20:17,160 What are you going to cook to try and get one of those pins? 453 00:20:17,160 --> 00:20:20,640 I'm going to make some Thai fishcakes with two dipping sauces. 454 00:20:20,640 --> 00:20:22,240 And, yeah, just served on a little leaf 455 00:20:22,240 --> 00:20:23,520 with lots of herbs, things like that. 456 00:20:23,520 --> 00:20:25,080 Good luck. Thanks, Andy. 457 00:20:28,920 --> 00:20:31,920 Kind of only just got the dish fully done in my head. 458 00:20:31,920 --> 00:20:35,840 So for my dish today I'm going to do grilled oysters, caramelised cream, 459 00:20:35,840 --> 00:20:38,360 with a fresh juice of cucumber and jalapeno. 460 00:20:42,200 --> 00:20:45,160 It's got a bunch of nice flavours. There's a good base here. 461 00:20:45,160 --> 00:20:46,640 Then I'm on the right path, I think. 462 00:20:47,840 --> 00:20:49,280 WOMAN: Cool as a bloody cucumber. 463 00:20:49,280 --> 00:20:51,720 We've been doing a dish at Harvest with some charred cucumbers 464 00:20:51,720 --> 00:20:54,520 that we turn into a juice to marinate some fish with. 465 00:20:54,520 --> 00:20:57,520 So I'm kind of playing off that same sort of idea here today. 466 00:20:59,160 --> 00:21:00,240 Charred cucumbers, 467 00:21:00,240 --> 00:21:02,120 it just brings like a bit more of a depth of flavour 468 00:21:02,120 --> 00:21:04,400 and a bit of texture by charring them up a little bit. 469 00:21:05,560 --> 00:21:07,600 The cream's just going to bring a nice bit of fat to the dish, 470 00:21:07,600 --> 00:21:08,840 a sort of... 471 00:21:08,840 --> 00:21:10,600 Fat carries flavour really well. 472 00:21:10,600 --> 00:21:12,960 So it'll just bring it all together, I think. 473 00:21:12,960 --> 00:21:15,360 His dish is going to be so beautiful. 474 00:21:15,360 --> 00:21:16,720 Yeah, for sure. 475 00:21:20,240 --> 00:21:22,080 I think Matt's going to be so hard to beat today. 476 00:21:22,080 --> 00:21:24,840 He just knows ingredients so incredibly well. 477 00:21:24,840 --> 00:21:27,520 He went straight out into the garden at the start of the cook 478 00:21:27,520 --> 00:21:29,240 and came back in with so many things. 479 00:21:29,240 --> 00:21:31,720 So I think it's going to be really interesting to see 480 00:21:31,720 --> 00:21:33,720 how he manages to get those flavours in 481 00:21:33,720 --> 00:21:37,560 as...like, subtle add-ons to the oysters 482 00:21:37,560 --> 00:21:39,200 and don't overpower them in the end. 483 00:21:42,000 --> 00:21:45,520 If you want one of these pins, you've only got 45 minutes to do it. 484 00:21:45,520 --> 00:21:48,520 (CHEERING, APPLAUSE) 485 00:21:48,520 --> 00:21:50,480 MAN: Let's go, guys. Come on. 486 00:21:50,480 --> 00:21:53,360 ALDO: I just got to roll the pasta out. 487 00:21:56,680 --> 00:21:58,520 MAN: How's it tasting, Michael? Yeah, good. 488 00:21:58,520 --> 00:21:59,840 The pineapple's coming through, so... 489 00:21:59,840 --> 00:22:01,920 Going to roast any or toast any pineapple? 490 00:22:01,920 --> 00:22:03,720 No, I don't think so, because I'm going to char the fish 491 00:22:03,720 --> 00:22:05,040 so they have the smokiness. 492 00:22:05,040 --> 00:22:08,040 So, yeah... I don't... Got some pickle. I'll serve some... 493 00:22:08,040 --> 00:22:10,040 I might char some hibachi. We'll see. 494 00:22:10,040 --> 00:22:12,040 I've never done this dish before. 495 00:22:12,040 --> 00:22:13,760 I've never cooked a ham and pineapple broth. 496 00:22:13,760 --> 00:22:15,560 I don't think many have. 497 00:22:15,560 --> 00:22:17,280 So it's definitely a risk. 498 00:22:17,280 --> 00:22:19,280 Whoa! 499 00:22:19,280 --> 00:22:21,520 MAN: Your little chilli's falling out. 500 00:22:21,520 --> 00:22:22,800 And the chilli up in there, too. 501 00:22:22,800 --> 00:22:24,120 That one? 502 00:22:24,120 --> 00:22:25,880 No, no, no, no. All good. 503 00:22:25,880 --> 00:22:27,440 But I'm starting to have fun. 504 00:22:27,440 --> 00:22:29,240 I think when you start having fun in this kitchen, 505 00:22:29,240 --> 00:22:30,520 you start cooking good food. 506 00:22:33,120 --> 00:22:34,680 I think it's what I want. 507 00:22:36,200 --> 00:22:37,320 MAN: Let's go, Billie. 508 00:22:43,200 --> 00:22:46,120 BILLIE: My coriander panna cotta is progressing nicely. 509 00:22:47,360 --> 00:22:50,560 The coriander flavour isn't huge, but it's there. 510 00:22:50,560 --> 00:22:54,880 So I can get that now into the mould and into the chiller. 511 00:22:54,880 --> 00:22:56,240 Oh, soz. That's OK. 512 00:22:58,280 --> 00:23:00,240 (LAUGHS) 513 00:23:00,240 --> 00:23:02,120 Stay in your lane. 514 00:23:02,120 --> 00:23:03,400 Billie! Yeah. 515 00:23:03,400 --> 00:23:04,600 Coriander. Yeah. 516 00:23:04,600 --> 00:23:05,800 Dessert? Yeah. 517 00:23:05,800 --> 00:23:09,160 Wow. So it's a coriander panna cotta, is it? 518 00:23:09,160 --> 00:23:10,760 Yeah, yeah. Yeah. Whoo. OK. 519 00:23:10,760 --> 00:23:14,800 And I was going to do a coriander seed biscuit 520 00:23:14,800 --> 00:23:17,440 and then a passionfruit syrup. 521 00:23:17,440 --> 00:23:18,920 Do you reckon all this is going to work? 522 00:23:18,920 --> 00:23:20,360 Um... Yeah. 523 00:23:21,560 --> 00:23:22,920 Might take risks. Yeah. 524 00:23:22,920 --> 00:23:26,600 Can't sort of stick to the boring stuff, I suppose. Yeah. 525 00:23:26,600 --> 00:23:29,800 You're not going to win immunity, if it's a boring old panna cotta. Yeah. 526 00:23:29,800 --> 00:23:31,440 The thing is, you're not going to win immunity 527 00:23:31,440 --> 00:23:33,160 if these things aren't, like... 528 00:23:33,160 --> 00:23:34,280 Yeah. 529 00:23:34,280 --> 00:23:37,240 ..to the gram on the plate together so it's perfectly balanced. 530 00:23:37,240 --> 00:23:39,080 You're playing with some heavy hitters here 531 00:23:39,080 --> 00:23:40,800 and you're playing some unusual heavy hitters 532 00:23:40,800 --> 00:23:42,840 in a dessert on the same plate. 533 00:23:42,840 --> 00:23:45,120 I believe in the technique, because you're a wizard at it, 534 00:23:45,120 --> 00:23:47,360 but it's how everything comes together on the plate. 535 00:24:00,120 --> 00:24:02,640 (SPECTATORS CHEER) 536 00:24:05,480 --> 00:24:06,960 Bloody hot mussels. 537 00:24:08,080 --> 00:24:09,240 Oh, yum. 538 00:24:11,960 --> 00:24:14,120 There's probably a bit of added pressure in today's cook, 539 00:24:14,120 --> 00:24:17,000 knowing that there's seven people that are giving it their all 540 00:24:17,000 --> 00:24:18,200 to get the immunity pin. 541 00:24:18,200 --> 00:24:21,440 So it's definitely kind of seven times the pressure. 542 00:24:21,440 --> 00:24:22,760 They're cooked really well, actually. 543 00:24:22,760 --> 00:24:24,040 I'm pretty happy with the oysters. 544 00:24:25,480 --> 00:24:27,440 How many plates do we have to put up? One. 545 00:24:27,440 --> 00:24:29,120 One plate? Just one. Just one, mate. 546 00:24:29,120 --> 00:24:31,360 But one for us as well. (LAUGHTER) 547 00:24:33,680 --> 00:24:36,240 So I've got to pop the oysters, season the dressing, 548 00:24:36,240 --> 00:24:37,360 cut up some vegies, 549 00:24:37,360 --> 00:24:39,640 I've gotta make another trip to the garden to get some garnishes. 550 00:24:39,640 --> 00:24:41,120 So, a bit on. 551 00:24:41,120 --> 00:24:43,480 I'm going to make a really fragrant flavoured oil 552 00:24:43,480 --> 00:24:45,120 with the herbs from the garden, 553 00:24:45,120 --> 00:24:47,720 and it'll sort of be the final seasoning for the cucumber juice. 554 00:24:47,720 --> 00:24:49,520 He's going to use, like, all of the native stuff 555 00:24:49,520 --> 00:24:51,320 as, like, oils and toppers. 556 00:24:51,320 --> 00:24:53,600 Finding balance in a dish like this is really important, 557 00:24:53,600 --> 00:24:56,800 and I think my oil will really start to meld those flavours together. 558 00:24:56,800 --> 00:24:59,560 Wow. That's your kind of mise en place. 559 00:24:59,560 --> 00:25:01,000 Look at it. It looks absolutely gorgeous. 560 00:25:01,000 --> 00:25:02,440 Are you happy? I'm good now. 561 00:25:02,440 --> 00:25:04,840 It took me a while to fully get everything together in my head. 562 00:25:04,840 --> 00:25:06,080 But I'm feeling OK now, yeah. 563 00:25:06,080 --> 00:25:07,400 This looks absolutely gorgeous. 564 00:25:07,400 --> 00:25:09,440 Such an expression of beautiful Australian produce, 565 00:25:09,440 --> 00:25:11,120 and we would expect no less. 566 00:25:11,120 --> 00:25:12,760 Thank you. Uh, can't wait to try it. 567 00:25:12,760 --> 00:25:14,280 Thanks. 568 00:25:16,200 --> 00:25:18,440 Alright, I'm just going to run to the garden again. 569 00:25:19,800 --> 00:25:21,240 Go, Matt. 570 00:25:21,240 --> 00:25:23,120 That was...so lame. 571 00:25:23,120 --> 00:25:25,160 Typical. Typical fangirls. 572 00:25:25,160 --> 00:25:27,120 Come on, Aldo. 573 00:25:27,120 --> 00:25:29,520 Sorry! Don't run me over! (LAUGHS) 574 00:25:29,520 --> 00:25:31,280 Kaffir limes could be nice. 575 00:25:32,840 --> 00:25:33,880 Looks alright. 576 00:25:35,520 --> 00:25:36,880 Matt... How you going, Chef? 577 00:25:36,880 --> 00:25:38,400 ..I love your restaurant. 578 00:25:42,040 --> 00:25:43,360 It's going along well. 579 00:25:43,360 --> 00:25:44,920 Like, I'm OK for time. 580 00:25:46,080 --> 00:25:49,280 My tofu is sort of steamed. 581 00:25:49,280 --> 00:25:53,680 The sauce of the mapo tofu is done, and I'm happy with the balance. 582 00:25:53,680 --> 00:25:58,040 And I'm doing the final sort of charring of my brussels sprouts. 583 00:25:58,040 --> 00:25:59,920 So it's just a matter of trying to see 584 00:25:59,920 --> 00:26:01,520 what other elements I can sort of add 585 00:26:01,520 --> 00:26:04,720 to make sure the brussels sprouts spring and...sing. 586 00:26:04,720 --> 00:26:06,200 And I've just got an idea. 587 00:26:07,880 --> 00:26:09,080 Pickling! 588 00:26:10,320 --> 00:26:11,960 I'm going to add more brussels sprouts 589 00:26:11,960 --> 00:26:13,680 because if you're going to convert a person, 590 00:26:13,680 --> 00:26:15,200 you might as well go all the way. 591 00:26:15,200 --> 00:26:16,680 How you going, mate? 592 00:26:16,680 --> 00:26:18,880 Good. Good. 593 00:26:18,880 --> 00:26:21,480 Looking for vinegar. 594 00:26:21,480 --> 00:26:23,360 Can't wait to be converted, Alvin. 595 00:26:23,360 --> 00:26:24,840 I hope so. I... 596 00:26:24,840 --> 00:26:26,240 (CHUCKLES) 597 00:26:28,240 --> 00:26:29,480 I thought what would be nice 598 00:26:29,480 --> 00:26:31,560 is to have some pickled brussels sprout leaves 599 00:26:31,560 --> 00:26:33,000 just sort of laid on top, 600 00:26:33,000 --> 00:26:37,080 and that would actually counter the richness of the sauce as well. 601 00:26:39,440 --> 00:26:40,920 Go, Mel. 602 00:26:43,480 --> 00:26:45,680 MELANIE: The choux is in the oven, and while it's cooking 603 00:26:45,680 --> 00:26:48,640 I can focus on the other elements of the dish. 604 00:26:48,640 --> 00:26:51,280 When I have a cheese board, I always have quince paste, 605 00:26:51,280 --> 00:26:53,000 so I'm just trying to cook down the pears a little bit 606 00:26:53,000 --> 00:26:55,200 to try and get that really sweet kind of jamminess 607 00:26:55,200 --> 00:26:57,680 that you get from a quince paste. 608 00:26:57,680 --> 00:27:00,040 And that goes with the salty blue cheese, 609 00:27:00,040 --> 00:27:01,720 which is cooling in the fridge. 610 00:27:03,000 --> 00:27:04,280 They look pretty good. 611 00:27:04,280 --> 00:27:06,680 They do look alright. Just alright? 612 00:27:06,680 --> 00:27:08,560 Well, we'll see what they look like when I cut them open. 613 00:27:08,560 --> 00:27:10,960 I'm never too optimistic until I cut one open and see how good they are. 614 00:27:10,960 --> 00:27:13,040 Oh, come on, let's have a bit of confidence. 615 00:27:13,040 --> 00:27:14,080 (LAUGHS) 616 00:27:14,080 --> 00:27:16,520 I'm feeling reasonably happy with how it looks, 617 00:27:16,520 --> 00:27:18,920 and I'm just hoping that it's enough to win a pin. 618 00:27:18,920 --> 00:27:21,360 15 minutes to go! 619 00:27:21,360 --> 00:27:23,480 (SPECTATORS CLAP) Let's go! 620 00:27:27,040 --> 00:27:29,080 I'm not even thinking about what Matt's doing, 621 00:27:29,080 --> 00:27:31,120 because that will just throw me off. 622 00:27:34,360 --> 00:27:36,120 Lets go, Aldo. 623 00:27:36,120 --> 00:27:37,600 Go, Aldo! 624 00:27:38,880 --> 00:27:40,840 The agnolotti are going good, so I'm very happy. 625 00:27:41,840 --> 00:27:46,240 And I think I'm going to... start to too soon. 626 00:27:46,240 --> 00:27:50,240 So, there's coriander inside the fish cakes, 627 00:27:50,240 --> 00:27:52,400 and these are just simply pan-fried. 628 00:27:53,640 --> 00:27:55,440 I mean, you're really trying to feed us there. 629 00:27:55,440 --> 00:27:57,480 Yeah, which I'm...I'm loving it. 630 00:27:57,480 --> 00:27:59,680 Jock ordered it. (LAUGHS) I'm loving it. 631 00:27:59,680 --> 00:28:01,760 I ordered bulk fish cakes, and she's brought it. 632 00:28:01,760 --> 00:28:03,040 You got it. She's delivered it. 633 00:28:03,040 --> 00:28:05,000 Jock wants bulk fish cakes, 634 00:28:05,000 --> 00:28:07,600 which is lucky, 'cause that's how I cook. 635 00:28:07,600 --> 00:28:09,160 So that's what I'm making. 636 00:28:10,200 --> 00:28:12,160 Anyone got any...lemon? 637 00:28:12,160 --> 00:28:13,520 Lemon. 638 00:28:13,520 --> 00:28:14,800 Nuh? That's alright. 639 00:28:14,800 --> 00:28:18,080 Andy mentioned about making sure 640 00:28:18,080 --> 00:28:21,600 that there's not too many huge flavours going on in a sweet dish 641 00:28:21,600 --> 00:28:23,800 'cause it could sort of clash. 642 00:28:25,320 --> 00:28:27,400 But balancing difficult flavours 643 00:28:27,400 --> 00:28:30,520 is the type of cooking that can win you an immunity pin. 644 00:28:31,800 --> 00:28:35,960 And winning the pin is a huge step towards winning the competition. 645 00:28:37,440 --> 00:28:39,040 I'm sticking to my guns. 646 00:28:39,040 --> 00:28:41,120 Everything's going OK so far. 647 00:28:41,120 --> 00:28:43,400 I'm just waiting on everything to finish. 648 00:28:43,400 --> 00:28:45,320 I'm waiting on the coriander seed biscuit. 649 00:28:45,320 --> 00:28:47,840 I've got the panna cotta in the freezer, setting, 650 00:28:47,840 --> 00:28:50,760 and the passionfruit syrup's almost finished as well. 651 00:28:50,760 --> 00:28:54,360 Putting savoury ingredients where sweet ingredients normally are 652 00:28:54,360 --> 00:28:55,640 and vice versa, 653 00:28:55,640 --> 00:28:59,120 it's probably one of my favourite ways to cook, 654 00:28:59,120 --> 00:29:02,960 and it feels nice to sort of get back in that groove. 655 00:29:02,960 --> 00:29:05,120 I hope the judges sort of experience something new. 656 00:29:05,120 --> 00:29:06,640 It's always nice to give them something 657 00:29:06,640 --> 00:29:07,760 that they haven't had before. 658 00:29:07,760 --> 00:29:10,160 So, hopefully it all goes to plan. 659 00:29:11,840 --> 00:29:14,320 Good man, Michael. I love it. Love what's going on. 660 00:29:17,600 --> 00:29:19,000 Something smells like pizza. 661 00:29:19,000 --> 00:29:21,720 MICHAEL: The broth is on. I just need to cook down a little bit further. 662 00:29:21,720 --> 00:29:25,880 My fish is filleted, my hibachi's hot, so that is ready to cook. 663 00:29:25,880 --> 00:29:30,080 And I want that smoky, charry, barbecue notes on my fish 664 00:29:30,080 --> 00:29:35,240 to pair really well with the sweet, rich, smoky, pineapple-y ham broth. 665 00:29:38,360 --> 00:29:40,400 But, tasting my broth, 666 00:29:40,400 --> 00:29:43,080 I'm just a little bit worried that it's too experimental. 667 00:29:44,960 --> 00:29:46,560 MELISSA: Hello. Hello. How are you? 668 00:29:46,560 --> 00:29:47,960 Good, thank you. 669 00:29:47,960 --> 00:29:49,560 Mind if I taste? Please. 670 00:29:50,760 --> 00:29:53,000 I'm still trying to work out if I like it. 671 00:29:53,000 --> 00:29:54,360 (CHUCKLES) 672 00:29:58,800 --> 00:30:00,760 It's hammy and pineapple-y. 673 00:30:00,760 --> 00:30:03,120 I mean, yeah, it's... (LAUGHS) I think it's what I want. 674 00:30:03,120 --> 00:30:06,000 It's...that's what it... what it says on the packet. 675 00:30:06,000 --> 00:30:08,480 (LAUGHS) It's a weird packet, potentially, but... 676 00:30:08,480 --> 00:30:09,600 (LAUGHS) 677 00:30:09,600 --> 00:30:12,880 The more and more I cook this dish, the more and more I'm concerned 678 00:30:12,880 --> 00:30:14,760 that it might be a little bit too out there 679 00:30:14,760 --> 00:30:16,640 and definitely a bit weird. 680 00:30:18,160 --> 00:30:20,320 But cooking against a guy like Matt Stone, 681 00:30:20,320 --> 00:30:22,280 who is super creative and super inventive, 682 00:30:22,280 --> 00:30:24,800 you kind of need to go to that next level to... 683 00:30:24,800 --> 00:30:27,000 ..get anywhere near winning a pin against him. 684 00:30:29,080 --> 00:30:30,760 So there's nothing to lose today, 685 00:30:30,760 --> 00:30:32,280 apart from an immunity pin, 686 00:30:32,280 --> 00:30:33,560 and confidence, 687 00:30:33,560 --> 00:30:35,280 and just some self-respect. 688 00:30:35,280 --> 00:30:36,640 (LAUGHS) 689 00:30:46,400 --> 00:30:47,680 Seven minutes to go. 690 00:30:47,680 --> 00:30:49,640 Let's bring it. (CHEERING) 691 00:30:49,640 --> 00:30:50,720 Let's go, guys. 692 00:30:51,840 --> 00:30:54,520 WOMAN: Come on, Minoli. Go, Julie. 693 00:30:56,480 --> 00:30:58,720 (HUMS) 694 00:30:58,720 --> 00:30:59,720 Come on, Billie! 695 00:30:59,720 --> 00:31:02,680 Time to see if the panna cotta set nicely. 696 00:31:06,040 --> 00:31:08,280 Hey! OK. Let's go. 697 00:31:08,280 --> 00:31:10,760 (SPECTATORS OFFER ENCOURAGEMENT) Yum, yum, yum. 698 00:31:12,160 --> 00:31:16,880 It's set and has all worked out fine. 699 00:31:16,880 --> 00:31:21,160 Now I'm just hoping that once it all comes together it'll be balanced. 700 00:31:21,160 --> 00:31:23,160 That's good. 701 00:31:23,160 --> 00:31:25,880 Broth, I've just turned off. I'm gonna strain it and balance it. 702 00:31:25,880 --> 00:31:27,680 I've got some more pineapple juice to add into it. 703 00:31:27,680 --> 00:31:30,000 Rather than season with lime, I'm gonna season with pineapple juice, 704 00:31:30,000 --> 00:31:31,560 so, for that freshness and brightness. 705 00:31:31,560 --> 00:31:35,200 When you're cooking a dish that is based around a really unique broth, 706 00:31:35,200 --> 00:31:38,720 it's all about the balance of flavours in there. 707 00:31:38,720 --> 00:31:42,280 So I need to make sure I season it with the sweetness, the saltiness, 708 00:31:42,280 --> 00:31:43,960 the sourness and the heat. 709 00:31:43,960 --> 00:31:45,280 That's hot. 710 00:31:45,280 --> 00:31:47,040 But I think I'm in a good spot. 711 00:31:47,040 --> 00:31:49,800 MAN: Yes, that's it, Michael. Lovely. 712 00:31:51,920 --> 00:31:54,040 The choux turned out well. 713 00:31:54,040 --> 00:31:55,600 I'm just trying to bring it together 714 00:31:55,600 --> 00:31:56,920 so that it tastes like a cheese board. 715 00:31:56,920 --> 00:32:00,840 With the blue cheese and this pear compote gel, 716 00:32:00,840 --> 00:32:04,520 I really like that sweetness that goes with the salty blue cheese. 717 00:32:04,520 --> 00:32:07,160 Two minutes, guys! Come on! 718 00:32:08,600 --> 00:32:09,600 Come on, Aldo. 719 00:32:13,080 --> 00:32:14,400 Alright, let's do it. 720 00:32:14,400 --> 00:32:18,360 So it's time to plate up. I start off with the caramelised cream. 721 00:32:18,360 --> 00:32:20,560 That's sort of the base and the foundation for the dish. 722 00:32:20,560 --> 00:32:22,160 Yum, yum. 723 00:32:22,160 --> 00:32:24,480 Then I add the marinated oysters and that gives me 724 00:32:24,480 --> 00:32:27,000 a bit of room to get some volume into the dish. 725 00:32:28,200 --> 00:32:31,080 And from there start just layering in some of the fresh herbs, 726 00:32:31,080 --> 00:32:34,400 fresh flowers, and then finish it with the cucumber juice 727 00:32:34,400 --> 00:32:37,000 and the fragrant, flavoured oil. 728 00:32:37,000 --> 00:32:38,640 I've got some really great flavours. 729 00:32:38,640 --> 00:32:40,000 Stunning. 730 00:32:40,000 --> 00:32:41,600 The dish has come together pretty well. 731 00:32:46,080 --> 00:32:47,560 Alvin, are you happy with the flavours? 732 00:32:47,560 --> 00:32:48,560 ALVIN: Yeah. 733 00:32:48,560 --> 00:32:51,280 Really happy with myself for cooking this dish. 734 00:32:51,280 --> 00:32:53,760 I've completely flipped mapo tofu on the head 735 00:32:53,760 --> 00:32:56,280 and used brussels sprouts instead. 736 00:32:56,280 --> 00:32:59,400 There's a little glimmer of hope that I will convince Jock 737 00:32:59,400 --> 00:33:01,280 that he loves brussels sprouts. 738 00:33:01,280 --> 00:33:03,040 Well done. 739 00:33:07,760 --> 00:33:10,480 ALL: 10! 9! 8! 740 00:33:10,480 --> 00:33:13,320 7! 6! 5! 741 00:33:13,320 --> 00:33:17,000 4! 3! 2! 1! 742 00:33:17,000 --> 00:33:19,840 (CHEERING) 743 00:33:24,880 --> 00:33:27,160 Go, mate. I'm happy. 744 00:33:27,160 --> 00:33:29,320 How do you go? Oh, alright. 745 00:33:29,320 --> 00:33:31,320 That was really fast, wasn't it? 746 00:33:31,320 --> 00:33:32,360 It goes really fast. 747 00:33:32,360 --> 00:33:33,360 The cook was great. 748 00:33:33,360 --> 00:33:35,560 I've given myself a good chance at beating the chef. 749 00:33:35,560 --> 00:33:36,840 I'm happy with my dish. 750 00:33:36,840 --> 00:33:38,040 Fish is cooked perfectly. 751 00:33:38,040 --> 00:33:41,520 The ham and pineapple broth tastes like ham and pineapple. 752 00:33:41,520 --> 00:33:43,760 But now it's up to the gods. 753 00:33:43,760 --> 00:33:46,680 We call them the gods - the judges. 754 00:33:48,680 --> 00:33:51,760 Wow. What a cook. Seven contestants. 755 00:33:51,760 --> 00:33:52,880 Some good-looking dishes. 756 00:33:52,880 --> 00:33:55,400 Seven pins up for grabs. 757 00:33:55,400 --> 00:33:58,440 And one legend in the kitchen in the form of Matt Stone. 758 00:33:58,440 --> 00:34:00,280 Let's get the first one in. 759 00:34:07,360 --> 00:34:09,160 ANDY: The legend himself. G'day. 760 00:34:09,160 --> 00:34:10,560 How are you, mate? 761 00:34:10,560 --> 00:34:13,040 Super. There we are. 762 00:34:13,040 --> 00:34:14,560 So what's the way? 763 00:34:17,800 --> 00:34:18,920 Very nice. 764 00:34:20,320 --> 00:34:21,320 Gorgeous. 765 00:34:21,320 --> 00:34:23,400 Matt Stone. What have you made? 766 00:34:23,400 --> 00:34:24,840 I've got some grilled oysters 767 00:34:24,840 --> 00:34:27,840 marinated in a juice of charred cucumber jalapenos, 768 00:34:27,840 --> 00:34:29,920 a little dressing made with some finger lime, 769 00:34:29,920 --> 00:34:31,440 lemon myrtle and Geraldton wax, 770 00:34:31,440 --> 00:34:34,360 and an array of herbs and flowers from the garden. 771 00:34:34,360 --> 00:34:35,560 Beautiful. Delicious. 772 00:34:35,560 --> 00:34:37,080 You reckon you beat them all? 773 00:34:37,080 --> 00:34:39,600 Or you reckon you got a couple beat? What do you think? 774 00:34:39,600 --> 00:34:42,720 I reckon I...hopefully have a couple beat at least. 775 00:34:42,720 --> 00:34:45,000 I'm pretty happy with what I put up, so fingers crossed. 776 00:34:45,000 --> 00:34:46,520 Awesome. Alright, mate. We'll get into it. 777 00:34:46,520 --> 00:34:48,720 Thank you. Enjoy. Ta. Thanks, mate. Thank you. 778 00:34:51,200 --> 00:34:54,160 Well, what I love was that, you know, for the first two minutes 779 00:34:54,160 --> 00:34:56,760 Matt wasn't overly clear but then he went out into the garden 780 00:34:56,760 --> 00:34:59,880 and, true to form, was inspired by what he found there, 781 00:34:59,880 --> 00:35:04,120 and formed a dish based on, you know, the produce at hand. 782 00:35:04,120 --> 00:35:05,200 Very smart idea. 783 00:35:05,200 --> 00:35:06,920 And hopefully it's paid off. 784 00:35:31,920 --> 00:35:35,400 So much going on there in terms of flavours. 785 00:35:35,400 --> 00:35:37,200 The sharpness from finger limes, 786 00:35:37,200 --> 00:35:39,440 the creaminess from the oysters themselves, 787 00:35:39,440 --> 00:35:44,080 but obviously from that reduced cream ever so slightly caramelised. 788 00:35:44,080 --> 00:35:48,880 Could have done with a touch more acid for me, a bit more of a lift, 789 00:35:48,880 --> 00:35:52,160 but other than that, it is a beautiful dish. 790 00:35:52,160 --> 00:35:54,880 Every different herb you get produces a different flavour 791 00:35:54,880 --> 00:35:56,240 and a different texture, 792 00:35:56,240 --> 00:35:59,200 and it's all going off at the same time in the right way. 793 00:35:59,200 --> 00:36:02,480 I was wondering how he'd go packing the flavour into a dish like this, 794 00:36:02,480 --> 00:36:03,520 because really, 795 00:36:03,520 --> 00:36:06,400 that's what he needs to do to beat the other seven cooks out there. 796 00:36:06,400 --> 00:36:07,600 Which I know he wants to. 797 00:36:07,600 --> 00:36:10,400 He wants to walk out of here undefeated, yeah. He wants to smoke them. 798 00:36:10,400 --> 00:36:13,840 And he set himself up for success there. 799 00:36:13,840 --> 00:36:16,360 The only question now is, is it at the very top 800 00:36:16,360 --> 00:36:20,120 or has it left a little room for a pin or two to be given away? 801 00:36:20,120 --> 00:36:21,160 Let's score it. 802 00:36:31,880 --> 00:36:34,160 Good luck, Alvin. 803 00:36:34,160 --> 00:36:37,720 I'm feeling confident that everything I envisaged the dish to be 804 00:36:37,720 --> 00:36:39,280 I managed to put up. 805 00:36:39,280 --> 00:36:42,480 So I hope I will beat Matt Stone's dish 806 00:36:42,480 --> 00:36:46,720 and convert Jock to love brussels sprouts. 807 00:36:46,720 --> 00:36:49,040 ANDY: Alvin. Alvin. 808 00:36:49,040 --> 00:36:50,040 Hello. 809 00:36:52,000 --> 00:36:53,720 Ohh! 810 00:36:53,720 --> 00:36:55,120 JOCK: Well, well, well. 811 00:36:55,120 --> 00:36:57,480 What's the dish, please, and what's the ingredient you chose? 812 00:36:57,480 --> 00:37:01,960 I chose brussels sprouts, and today I made a brussels sprout mapo tofu, 813 00:37:01,960 --> 00:37:04,640 and we've got some pickled brussels sprouts leaves as well 814 00:37:04,640 --> 00:37:08,640 because I'm going to turn Jock today with these brussels sprouts. 815 00:37:08,640 --> 00:37:10,840 (LAUGHS) 816 00:37:10,840 --> 00:37:13,160 Alright. Get out of here. Thank you. Enjoy. 817 00:37:13,160 --> 00:37:14,160 Thank you. 818 00:37:18,440 --> 00:37:21,880 Look. Let's just call a spade a spade. 819 00:37:21,880 --> 00:37:23,960 Brussels sprouts are not your thing. 820 00:37:23,960 --> 00:37:24,960 Andy and I like them. 821 00:37:24,960 --> 00:37:26,800 So it really does come down to, 822 00:37:26,800 --> 00:37:30,360 if you can be convinced that this is good. 823 00:37:37,320 --> 00:37:39,160 He's having a good go. 824 00:37:39,160 --> 00:37:40,560 I'm not discriminating. 825 00:37:45,040 --> 00:37:46,480 (TAPS DRUMROLL ON THE TABLE) 826 00:37:46,480 --> 00:37:48,520 Does he like it? 827 00:37:58,000 --> 00:38:00,840 VOICEOVER: Missed an episode of MasterChef? 828 00:38:00,840 --> 00:38:03,600 enjoy another serving or savour past seasons at: 829 00:38:12,400 --> 00:38:13,960 He's having a good go. 830 00:38:13,960 --> 00:38:15,600 I'm not discriminating. 831 00:38:17,760 --> 00:38:19,760 Hoping to turn Jock with this dish. 832 00:38:19,760 --> 00:38:21,480 (OTHERS LAUGH) 833 00:38:24,160 --> 00:38:25,720 (ANDY PLAYS DRUM ROLL) 834 00:38:25,720 --> 00:38:27,120 Does he like it? 835 00:38:27,120 --> 00:38:31,280 The charred ones with the mapo sauce... 836 00:38:32,440 --> 00:38:34,560 ..and the tofu, I enjoyed. 837 00:38:34,560 --> 00:38:36,280 I really enjoyed. I'm... I... 838 00:38:36,280 --> 00:38:38,800 He's converted me on that part. 839 00:38:38,800 --> 00:38:42,440 I enjoyed the acidity punch from the pickled ones. 840 00:38:42,440 --> 00:38:44,200 But in terms of converting me, 841 00:38:44,200 --> 00:38:47,000 I'm kind of... I'm not 100% sold, yeah. 842 00:38:47,000 --> 00:38:49,400 I thought it was a decent effort, um, from Alvin. 843 00:38:49,400 --> 00:38:51,280 The things that I loved was... his sauce. 844 00:38:51,280 --> 00:38:53,480 That mapo sauce is, like... 845 00:38:53,480 --> 00:38:55,400 It's spicy, it's rich. 846 00:38:55,400 --> 00:38:58,040 And it had a lovely coating on those brussels sprouts. 847 00:38:58,040 --> 00:38:59,600 Good colour on the sprouts, too. 848 00:38:59,600 --> 00:39:01,320 The only thing that I think this dish needs 849 00:39:01,320 --> 00:39:03,760 is maybe some flavour in the tofu. 850 00:39:03,760 --> 00:39:05,480 I think that would have taken it up to another level. 851 00:39:05,480 --> 00:39:07,200 But all in all, pretty solid effort. 852 00:39:07,200 --> 00:39:08,960 Yeah, strong effort today. 853 00:39:08,960 --> 00:39:10,320 Let's score it. 854 00:39:14,120 --> 00:39:16,120 Good luck, Billie. Good luck. 855 00:39:16,120 --> 00:39:17,640 Thanks, guys. 856 00:39:17,640 --> 00:39:21,680 BILLIE: Today, I cooked a dish that I'm really proud of. 857 00:39:21,680 --> 00:39:23,880 The challenge was to feature a flavour 858 00:39:23,880 --> 00:39:26,600 and I know coriander's there, throughout the dish. 859 00:39:26,600 --> 00:39:28,240 ANDY: Hello. Hello. 860 00:39:28,240 --> 00:39:30,960 It's a bit of a strange dessert. 861 00:39:30,960 --> 00:39:34,200 I'm not sure if it's good enough to beat Matt Stone. 862 00:39:37,080 --> 00:39:38,520 Billie, you chose coriander. 863 00:39:38,520 --> 00:39:40,400 I did, yeah. And what did you make with it? 864 00:39:40,400 --> 00:39:43,920 I did a coriander panna cotta with a coriander biscuit 865 00:39:43,920 --> 00:39:47,760 and a coriander stem and passionfruit sauce. 866 00:39:47,760 --> 00:39:49,320 Wow. 867 00:39:50,400 --> 00:39:51,760 Alright, thanks. Thank you, Billie. 868 00:39:51,760 --> 00:39:53,080 Thank you. 869 00:39:54,640 --> 00:39:56,080 (BILLIE SIGHS) 870 00:39:58,160 --> 00:39:59,600 JOCK: Looks the business. It does. 871 00:39:59,600 --> 00:40:01,240 MELISSA: Yeah. Looks interesting. 872 00:40:06,720 --> 00:40:08,000 JOCK: Alright. 873 00:40:33,800 --> 00:40:35,480 I really enjoyed that. 874 00:40:35,480 --> 00:40:38,560 The flavour of it, I think it was beautifully done. 875 00:40:38,560 --> 00:40:42,000 It just wasn't sweet. It was on that savoury edge. 876 00:40:42,000 --> 00:40:45,240 But then you had this acidic sweetness 877 00:40:45,240 --> 00:40:46,760 came through from the passionfruit 878 00:40:46,760 --> 00:40:48,840 and just swept through your palate 879 00:40:48,840 --> 00:40:51,840 and just find the coconut flavour, 880 00:40:51,840 --> 00:40:53,560 find the coriander flavour, 881 00:40:53,560 --> 00:40:56,600 and just left such a beautiful taste in your mouth. 882 00:40:56,600 --> 00:40:59,080 I...I think it's very clever 883 00:40:59,080 --> 00:41:00,880 and I think it was very well executed. 884 00:41:00,880 --> 00:41:03,280 Mm. The textures were there in contrast. 885 00:41:03,280 --> 00:41:05,080 The flavours were there in contrast. 886 00:41:05,080 --> 00:41:09,320 You know, I have to say, Billie won her season, she's come back 887 00:41:09,320 --> 00:41:12,720 and she's definitely flown under the radar since she's been back. 888 00:41:12,720 --> 00:41:14,640 And I think we've all been waiting to see 889 00:41:14,640 --> 00:41:16,400 when she might poke her head out 890 00:41:16,400 --> 00:41:18,200 and really make a play 891 00:41:18,200 --> 00:41:20,560 and show us what she is made of. 892 00:41:20,560 --> 00:41:22,920 And I feel like this dish is that. 893 00:41:22,920 --> 00:41:24,720 JOCK: I loved it. Let's score. 894 00:41:29,080 --> 00:41:30,920 Hello. Hello. 895 00:41:32,520 --> 00:41:36,040 So, I've got duck, smoked eggplant, 896 00:41:36,040 --> 00:41:40,200 a pineapple and mango spiced chutney and pomegranate. 897 00:41:51,840 --> 00:41:53,760 I really enjoyed that dish. 898 00:41:53,760 --> 00:41:54,880 However... 899 00:41:55,880 --> 00:41:58,400 ..Minoli's feature ingredient was pineapple 900 00:41:58,400 --> 00:42:00,760 and I couldn't taste it. 901 00:42:00,760 --> 00:42:03,280 Had her chosen ingredient been eggplant today, 902 00:42:03,280 --> 00:42:04,600 which wasn't on offer, 903 00:42:04,600 --> 00:42:06,080 um, she might have got a pin. 904 00:42:06,080 --> 00:42:09,680 Alright, Melanie. What have you made us? 905 00:42:09,680 --> 00:42:11,720 They're a cheeseboard eclair. 906 00:42:19,040 --> 00:42:21,360 MELISSA: Retro picnic fun times, hey? 907 00:42:21,360 --> 00:42:22,360 ANDY: Mm. 908 00:42:22,360 --> 00:42:25,360 It had that light, airy, sort of crackly outside 909 00:42:25,360 --> 00:42:27,720 and made the perfect vehicle to fill it 910 00:42:27,720 --> 00:42:31,120 with that mascarpone-lightened blue cheese. 911 00:42:31,120 --> 00:42:33,000 I thought it was very, very good. 912 00:42:33,000 --> 00:42:35,840 Hello, Julie. Hello. 913 00:42:37,120 --> 00:42:38,360 What have you cooked? 914 00:42:38,360 --> 00:42:41,200 Um, Thai fishcakes with two dipping sauces. 915 00:42:50,240 --> 00:42:52,840 The flavour of the fishcakes is really good. 916 00:42:52,840 --> 00:42:55,880 If only they had been cooked through, 917 00:42:55,880 --> 00:42:57,720 'cause it's undercooked. 918 00:42:57,720 --> 00:42:59,840 Aldo, what have you cooked? 919 00:42:59,840 --> 00:43:03,400 We've got agnolotti del plin with mussels. 920 00:43:03,400 --> 00:43:05,920 ANDY: Ohh...no. 921 00:43:05,920 --> 00:43:06,960 MELISSA: Oh, wow. 922 00:43:11,960 --> 00:43:14,440 Pasta recipe great, cooked nice and al dente. 923 00:43:14,440 --> 00:43:17,000 But execution in terms of having beards 924 00:43:17,000 --> 00:43:19,280 in five out of six of the mussels, 925 00:43:19,280 --> 00:43:21,200 I don't know if it's gonna get it done today. 926 00:43:23,560 --> 00:43:24,760 Alright, guys. 927 00:43:24,760 --> 00:43:26,200 Good luck! Good luck, fella. 928 00:43:26,200 --> 00:43:28,280 Thanks, guys. Looks awesome, mate. 929 00:43:28,280 --> 00:43:33,040 I've never made or heard of a ham and pineapple broth before. 930 00:43:33,040 --> 00:43:35,360 It's definitely one of the weirder ideas I've had in this kitchen. 931 00:43:35,360 --> 00:43:36,880 ANDY: G'day, mate. How are ya? 932 00:43:36,880 --> 00:43:39,040 Very good. Excellent. 933 00:43:39,040 --> 00:43:41,920 I'm almost certain this dish is a little bit too out there, a little bit too unique, 934 00:43:41,920 --> 00:43:43,480 and putting it in front of three judges 935 00:43:43,480 --> 00:43:46,080 that, you know, I'm really desperate to get good feedback from, 936 00:43:46,080 --> 00:43:48,720 it's the most nerve-racking thing. 937 00:43:59,320 --> 00:44:00,840 Pineapple... Yeah. 938 00:44:00,840 --> 00:44:02,240 ..the featured ingredient. It was. 939 00:44:02,240 --> 00:44:03,360 What did you make? 940 00:44:03,360 --> 00:44:06,000 A little ham and pineapple broth with some barbecued coral trout. 941 00:44:06,000 --> 00:44:09,080 Um, yeah, I love ham and pineapple flavour combination, 942 00:44:09,080 --> 00:44:11,000 so I thought I'd play up to that. 943 00:44:12,320 --> 00:44:13,840 Righto, mate. We'll taste. 944 00:44:13,840 --> 00:44:15,320 Thanks, mate. MELISSA: Thank you. 945 00:44:15,320 --> 00:44:16,920 Enjoy it. Thank you. 946 00:44:19,680 --> 00:44:21,360 ANDY: Rightio. 947 00:44:45,200 --> 00:44:46,320 Hmm. 948 00:44:54,880 --> 00:44:57,960 Well, I must be in Hawaii because that was 'lu-wow'. 949 00:44:57,960 --> 00:45:00,080 (LAUGHS) 950 00:45:00,080 --> 00:45:02,440 No... No, no. You said it. 951 00:45:02,440 --> 00:45:04,080 It's all good. Hawaiian, right? 952 00:45:04,080 --> 00:45:07,000 You know, that whole ham and pineapple vibe 953 00:45:07,000 --> 00:45:09,640 is super-delicious for a reason. 954 00:45:09,640 --> 00:45:14,120 And this broth is full of hammy pineapply goodness 955 00:45:14,120 --> 00:45:15,760 in equal measure. 956 00:45:15,760 --> 00:45:19,520 So, what you get is this rich, smoky broth 957 00:45:19,520 --> 00:45:22,040 that's then lightened by the acidity 958 00:45:22,040 --> 00:45:24,200 and the fragrance and the aroma of the pineapple 959 00:45:24,200 --> 00:45:26,640 and so you get this sweet-and-sour thing going on. 960 00:45:26,640 --> 00:45:28,760 The coral trout, beautifully cooked. 961 00:45:28,760 --> 00:45:31,200 I hate ham and pineapple on a pizza, right? 962 00:45:31,200 --> 00:45:34,040 But ham and pineapple in a broth, I'm diggin' it. 963 00:45:34,040 --> 00:45:36,520 Um, this is... 964 00:45:36,520 --> 00:45:38,160 ..a delicious dish. 965 00:45:38,160 --> 00:45:40,840 Funnily enough, it's not something I'd order on a menu - 966 00:45:40,840 --> 00:45:45,000 you know, grilled coral trout with ham and pineapple. 967 00:45:45,000 --> 00:45:50,040 The reality of it here, today, is...it is sensational. 968 00:45:50,040 --> 00:45:53,160 This is just beautifully balanced. 969 00:45:53,160 --> 00:45:55,720 Could you imagine if he hadn't balanced that broth properly? 970 00:45:55,720 --> 00:45:57,160 That would have been a train crash. 971 00:45:57,160 --> 00:46:01,640 Fish perfectly cooked. That little side-hustle salad made the dish. 972 00:46:01,640 --> 00:46:03,000 That's in with a chance today. 973 00:46:03,000 --> 00:46:05,040 Come on. Big-time. Surely. 974 00:46:05,040 --> 00:46:08,000 I knew that Michael had food in him like this 975 00:46:08,000 --> 00:46:10,960 but he's just...I feel like he's finding himself in the kitchen. 976 00:46:10,960 --> 00:46:14,280 That right there, that stuff, that can win you the competition as well 977 00:46:14,280 --> 00:46:16,320 because it's absolutely perfect. 978 00:46:16,320 --> 00:46:18,320 Let's score it. 979 00:46:27,880 --> 00:46:30,520 Well, today we asked you to battle it out 980 00:46:30,520 --> 00:46:33,880 against an expert chef, Matt Stone. 981 00:46:33,880 --> 00:46:36,560 Not only did you have to make us love your dish 982 00:46:36,560 --> 00:46:38,960 using controversial ingredients - 983 00:46:38,960 --> 00:46:42,600 you had to make us love it more than his. 984 00:46:44,120 --> 00:46:46,560 Alright, let's see if any of you succeeded 985 00:46:46,560 --> 00:46:49,480 and won yourself an immunity pin in the process. 986 00:46:49,480 --> 00:46:52,080 Time for the scores. 987 00:46:53,200 --> 00:46:55,920 (CONTESTANTS EXCLAIM) 988 00:46:57,360 --> 00:46:59,160 ALVIN: It's quite nerve-racking, 989 00:46:59,160 --> 00:47:02,000 waiting, you know, for the judges to reveal everyone's score, 990 00:47:02,000 --> 00:47:03,880 especially when there's seven shiny pins 991 00:47:03,880 --> 00:47:05,960 calling out our names. 992 00:47:05,960 --> 00:47:08,160 But, really, our eye's on the prize, 993 00:47:08,160 --> 00:47:09,720 which is Matt Stone. 994 00:47:09,720 --> 00:47:11,200 We just need to beat that one. 995 00:47:11,200 --> 00:47:13,000 Julie... 996 00:47:13,000 --> 00:47:15,560 ..you served us Thai fishcakes. 997 00:47:15,560 --> 00:47:17,960 The flavours were sound 998 00:47:17,960 --> 00:47:21,280 but, unfortunately, the fishcakes themselves were undercooked. 999 00:47:21,280 --> 00:47:24,760 And because of that, we could only give you a score... 1000 00:47:24,760 --> 00:47:26,400 ..of 16. 1001 00:47:28,360 --> 00:47:29,400 Minoli... 1002 00:47:29,400 --> 00:47:31,320 ..I wish this was an eggplant challenge 1003 00:47:31,320 --> 00:47:35,560 because the eggplant was cooked beautifully. 1004 00:47:35,560 --> 00:47:38,560 Unfortunately, though, the pineapple disappeared. 1005 00:47:38,560 --> 00:47:42,320 We gave your dish a score of 22. 1006 00:47:45,040 --> 00:47:49,320 Aldo, your dish - unfortunately, it was overpowered by blue cheese 1007 00:47:49,320 --> 00:47:52,280 and there was beards in the mussels. 1008 00:47:52,280 --> 00:47:54,440 That's why we scored your dish... 1009 00:47:54,440 --> 00:47:56,040 ..17. 1010 00:47:59,440 --> 00:48:00,880 Billie? 1011 00:48:00,880 --> 00:48:02,480 Not much to say here. 1012 00:48:04,800 --> 00:48:06,560 We loved it. 1013 00:48:06,560 --> 00:48:09,120 We were crazy over the flavours. 1014 00:48:09,120 --> 00:48:12,040 And the coriander sang through the whole dish. 1015 00:48:12,040 --> 00:48:13,760 We scored your dish... 1016 00:48:13,760 --> 00:48:15,680 ..27. 1017 00:48:15,680 --> 00:48:18,480 (GASPING, CHEERING AND APPLAUSE) 1018 00:48:20,920 --> 00:48:22,760 (LAUGHS) I just... 1019 00:48:22,760 --> 00:48:24,360 ..I...I can't believe it. 1020 00:48:24,360 --> 00:48:25,920 I really can't. 1021 00:48:25,920 --> 00:48:28,280 But it all comes down to what Matt scores. 1022 00:48:30,960 --> 00:48:33,400 Michael, I... 1023 00:48:33,400 --> 00:48:36,360 ..hate pineapple on a pizza. 1024 00:48:38,080 --> 00:48:39,840 But I loved it in your broth. 1025 00:48:39,840 --> 00:48:45,560 And for the first time, you balanced a dish perfectly, 1026 00:48:45,560 --> 00:48:47,480 which is why we gave you... 1027 00:48:47,480 --> 00:48:48,920 ..29. 1028 00:48:48,920 --> 00:48:51,600 (EXCLAMATIONS AND APPLAUSE) 1029 00:48:57,960 --> 00:48:59,400 I'm...I'm pumped. 1030 00:48:59,400 --> 00:49:01,520 I mean, it's one off perfect. 1031 00:49:01,520 --> 00:49:03,520 My risk has paid off. 1032 00:49:03,520 --> 00:49:05,080 That was the full spectrum of emotions... 1033 00:49:05,080 --> 00:49:06,360 I... Yeah. 1034 00:49:06,360 --> 00:49:08,400 You were like..."Aah-ehh..." 1035 00:49:08,400 --> 00:49:10,400 I'm... Yeah. 1036 00:49:10,400 --> 00:49:12,040 Alvin? 1037 00:49:12,040 --> 00:49:16,360 I didn't think anybody could make me love brussels sprouts. 1038 00:49:16,360 --> 00:49:17,760 And I was right. 1039 00:49:17,760 --> 00:49:19,800 CONTESTANTS: Ohh... 1040 00:49:19,800 --> 00:49:24,000 But the char on your brussels sprouts, together with the sauce, 1041 00:49:24,000 --> 00:49:26,160 made your dish a solid... 1042 00:49:26,160 --> 00:49:27,760 ..23 out of 30. 1043 00:49:27,760 --> 00:49:29,960 Well done. (APPLAUSE) 1044 00:49:33,680 --> 00:49:35,120 Melanie? 1045 00:49:35,120 --> 00:49:37,680 Another choux success. 1046 00:49:37,680 --> 00:49:41,040 And your use of blue cheese was spot-on. 1047 00:49:41,040 --> 00:49:43,880 We gave you a score of... 1048 00:49:43,880 --> 00:49:45,080 ..24. 1049 00:49:45,080 --> 00:49:48,680 (APPLAUSE) 1050 00:49:52,440 --> 00:49:53,880 Ooh. 1051 00:49:53,880 --> 00:49:55,760 (LAUGHTER) ANDY: Now... 1052 00:49:55,760 --> 00:49:59,240 ..the name of the game was to beat Matt Stone's score. 1053 00:49:59,240 --> 00:50:00,520 Ooh. 1054 00:50:00,520 --> 00:50:02,840 So, Matt, that means you need 1055 00:50:02,840 --> 00:50:05,600 a perfect 30 out of 30 1056 00:50:05,600 --> 00:50:08,400 to beat all seven cooks. 1057 00:50:08,400 --> 00:50:10,480 You reckon you got it in you. How you feeling? 1058 00:50:10,480 --> 00:50:11,840 Um... (LAUGHTER) 1059 00:50:11,840 --> 00:50:13,320 I think it was a really yummy dish 1060 00:50:13,320 --> 00:50:14,680 but, uh, by the sound of things, 1061 00:50:14,680 --> 00:50:16,160 there was a lot of really yummy dishes, so... 1062 00:50:16,160 --> 00:50:17,360 Well... 1063 00:50:18,480 --> 00:50:20,640 ..you lived up to your reputation. 1064 00:50:20,640 --> 00:50:23,400 Your dish was fresh, super-interesting 1065 00:50:23,400 --> 00:50:25,680 and beautifully cooked. 1066 00:50:25,680 --> 00:50:29,280 You wanted to bring us a dish that celebrated sour and bitter. 1067 00:50:29,280 --> 00:50:31,240 And, mate, you did just that. 1068 00:50:31,240 --> 00:50:33,640 It was a triumph. 1069 00:50:34,640 --> 00:50:36,200 Overall, Matt... 1070 00:50:36,200 --> 00:50:38,080 ..we scored your dish... 1071 00:50:41,040 --> 00:50:43,160 ..26 out of 30. 1072 00:50:43,160 --> 00:50:45,800 Which means, Michael and Billie... 1073 00:50:45,800 --> 00:50:47,440 ..you guys have won an immunity pin! 1074 00:50:47,440 --> 00:50:49,160 (APPLAUSE) 1075 00:50:49,160 --> 00:50:50,200 Well done! 1076 00:50:52,000 --> 00:50:54,040 Billie, Michael, let's do this. 1077 00:50:54,040 --> 00:50:56,200 (CHEERING AND APPLAUSE) 1078 00:50:58,240 --> 00:50:59,840 There you go, mate. Pin that on yourself. 1079 00:50:59,840 --> 00:51:01,400 I'm shocked. Thank you very much. 1080 00:51:02,480 --> 00:51:06,600 I...I did not anticipate... beating Matt 1081 00:51:06,600 --> 00:51:08,200 or getting a pin. 1082 00:51:08,200 --> 00:51:09,720 Great news. 1083 00:51:12,200 --> 00:51:14,400 Michael, mate, that's got to feel pretty good. 1084 00:51:14,400 --> 00:51:15,800 I feel so good. Yeah. 1085 00:51:15,800 --> 00:51:17,880 Um...feels weird beating Matt. 1086 00:51:17,880 --> 00:51:19,920 He's, like, one of my favourite chefs. 1087 00:51:19,920 --> 00:51:21,480 So, it's... Yeah. Mate, well done. 1088 00:51:21,480 --> 00:51:22,840 Dish looks amazing. 1089 00:51:22,840 --> 00:51:25,160 Thanks for coming in. So cool. 1090 00:51:25,160 --> 00:51:28,480 (LAUGHTER) 1091 00:51:28,480 --> 00:51:30,560 It's always a pleasure to have you in the MasterChef kitchen. 1092 00:51:30,560 --> 00:51:32,920 We love you. We love everything you do. 1093 00:51:32,920 --> 00:51:36,160 It was by no means an easy decision. 1094 00:51:36,160 --> 00:51:39,920 You're at the top of your game. Your dish was absolutely beautiful. 1095 00:51:39,920 --> 00:51:43,240 Everybody, give it up for Matt Stone. 1096 00:51:43,240 --> 00:51:46,880 (CHEERING AND APPLAUSE) 1097 00:51:53,880 --> 00:51:57,160 Go home, have a cup of tea, come back. We'll see you here shortly. 1098 00:51:57,160 --> 00:51:58,920 See you, guys. Ciao. 1099 00:52:02,120 --> 00:52:05,920 VOICEOVER: Sunday night on MasterChef Australia... 1100 00:52:05,920 --> 00:52:08,000 MELISSA: Shannon Bennett, he's a legend. 1101 00:52:08,000 --> 00:52:11,080 Shannon literally wrote the book on French cuisine. 1102 00:52:11,080 --> 00:52:12,600 ..we're turning up the heat 1103 00:52:12,600 --> 00:52:14,880 with a surprise service challenge. 1104 00:52:14,880 --> 00:52:16,680 SHANNON BENNETT: French cookery 1105 00:52:16,680 --> 00:52:18,440 is the simplicity of one recipe 1106 00:52:18,440 --> 00:52:20,120 done perfectly. 1107 00:52:20,120 --> 00:52:22,200 Can the Fans defeat the Favourites 1108 00:52:22,200 --> 00:52:24,080 for the second time? 1109 00:52:24,080 --> 00:52:26,120 DANIEL: It's not my style of cooking at all, 1110 00:52:26,120 --> 00:52:27,960 so I'm terrified. 1111 00:52:28,960 --> 00:52:32,840 Captions by Red Bee Media