to Em. MasterChef is
to Em. MasterChef is up
ANNOUNCER: Previously on MasterChef Australia...
..the top four were taken back in time...
DANIEL: I think this is a really cool challenge, hey.
It's like a little throwback.
..to when things were more basic.
Oh, God, it hurts.
JOCK: Proper old-fashioned perfection.
ANDY: You take memories
and then you just transform them into masterpieces.
Then Billie and Sarah got bumped up to the big leagues...
Oh! Cool! Ooh! Very fancy.
Very fancy!
..and Billie blew away the judges.
You are our first semifinalist for 2022!
Tonight, it's judges versus contestants...
BILLIE: We definitely have the upper hand.
..in the final MasterClass of the season.
# 'Cause you're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss, we make up
# You're hot, then you're cold
# You're yes, then you're no
# You're in, then you're out
# You're up, then you're down. #
Hello, guys.
Good day today, hopefully.
Through here.
DANIEL: Nailed it, Billie.
(CHEERING, APPLAUSE)
ALDO: Go, top four!
ALVIN: Hello!
Everyone's back today,
so it feels kind of like a privilege, I suppose,
to walk through the doors as a, you know, top four contestant.
They're all close friends now, too.
So they're all, I think, really proud of all of us.
Look at Dan. Dan feels like he's a rock star.
Whoo-whoo!
Well, what a welcome!
How amazing is it to have everybody back under the one roof?
BILLIE: Yeah. So cool. So good.
You guys are our top four,
and this is the final MasterClass of the season.
(CHEERING)
This MasterClass will take part over two rounds.
And in round one, the four of you get to relax.
Oh. Yay. Ooh. Nice.
(LAUGHTER)
You're going to be helping me judge Jock and Andy.
(APPLAUSE) Yes! Whoo!
Yes!
(LAUGHTER)
It's the moment you've been waiting for, Daniel.
Oh, I've rehearsed lines and stuff. Oh, wow.
All those, like, moments where I've gone up and it's like... (GRUNTS)
(LAUGHTER)
And remember, you may still have more of those.
(LAUGHTER)
Let's switch positions!
(SPECTATORS EXCLAIM)
(CHEERING, APPLAUSE)
Whoa! This feels strange.
Oh. Feels good? Feels really good.
You guys look nervous.
You actually do. Look what they're doing with their hands. That's what we do.
BILLIE: Nice to see Andy and Jock
nervous, standing there waiting to cook.
I feel a little bit cruel saying that,
but it's good to be on the other side.
Jock and Andy, your challenge today is an invention test.
Our favourite. (LAUGHTER)
We would like you to reinvent...
..a classic pub meal... Ooh!
..from this menu.
Oh.
DANIEL: It's actually a great challenge
'cause I think it's... I think it's pretty hard.
But the judges are judges for a reason -
they know what they're doing.
And they're going to be put through the wringer.
I'm really intrigued. We'll see what they can do.
Is it chicken 'parmi' or chicken 'parma'?
Yeah, it's chicken parmi.
SOME: Parmi! OTHERS: Parma!
Hands up if we're 'parma'. Parma.
Hands up if we're 'parmi'.
50-50! SARAH: I'm 'parma'.
Alright, on the menu, we have
a chicken parma - or parmi -
salt and pepper calamari, fish and chips, bangers and mash,
chicken Caesar salad,
the steak special,
burger and fries, roast of the day
and the classic pub pie.
Alright, Andy, what will you reinvent?
So, I think I'm going to do my favourite out of all them -
chicken parmi.
And Jock?
I think I'll do a steak special.
OK.
You'll have 60 minutes to reinvent your pub classics.
Pantry and the garden are open
and myself and the top four will taste your dishes.
Jock, you are the reigning champion.
I am.
All eyes are on you, gents.
Your time starts now!
(CHEERING, APPLAUSE)
After you. Come on, let's go.
MINOLI: Why aren't you running?!
(SIGHS)
JENN: It's always great to see Jock and Andy in action,
and everything is at stake today -
pride, reputation, bragging rights,
the invisible tiara on Jock's head.
Everything is at stake today.
KEYMA: Andy, chop chop.
Thank you for the words of wisdom, Keyma. Well...
SARAH: Do you need help finding anything, Andy?
Nah, I got this. (LAUGHS) He's very confident.
Guanciale...
BILLIE: Salt.
Good call. You guys have done this before.
You're welcome. (LAUGHTER)
These boys need some help.
They haven't done this in a while.
So that's what we're here for.
Whoa. SARAH AND BILLIE: Whoa!
Jeez, plenty of butter. That's a lot of butter.
Oh! Lucky day. Look at that. Wagyu. Yeah.
Go, Andy! (CHEERING, SHOUTING)
ALVIN: Yes, get moving!
MINOLI: Andy, what's cookin'?
ANDY: Chicken! JULIE: Hey, that's my bit!
(LAUGHS)
So, I'm going to take all of the elements of a chicken parma -
the chicken, the ham,
the tomato chilli sauce - I like chilli sauce -
and putting it into a bit of a reinvention.
So, I'm going to do glazed chilli roasted chicken,
I'm going to do a bacon and chicken sauce,
a pangrattato with the Parmigiano-Reggiano
and some guanciale.
And a couple of burnt leeks,
'cause I love onion rings when I go to the pub.
That's me.
He's a three-hatted chef,
so I'm going to have to boost everything with flavour
to try and take the win.
Jock, can you tell us what you're making?
Reverse steak and chips.
Ooh!
Mr Jock Zonfrillo. Hello.
DANIEL: Jock! You're reinventing the steak special.
So, basically, they're going to be beef chips and potato steak.
ALL: Ohhhh!
ALVIN: I'd eat that.
That's pretty cool.
And then make a pepper sauce. But, like, a GOOD pepper sauce.
You know when you go to a pub and you get pepper sauce
and it's, like, sometimes just a bit ordinary? Yeah.
So I'm going with Tellicherry pepper.
So, basically, when you pick peppercorns off of the vine,
they grade them, and the biggest peppercorns are Tellicherrys,
and they're citrusy, more fruity, full-flavoured.
Delicious.
You are the reigning champ, of course.
I am. Are you worried that Andy might win?
Andy's going to bring it today. There's no question.
He wants my tiara from last year.
I'm determined not to give it to him.
But, you know, he's got chicken.
And you know Andy and chicken. Yeah.
He's very good. Mm. Gloves are off.
Good luck. Oh, thank you.
You look nervous.
(LAUGHS)
Well, how crazy is this?
The tables have turned.
Great challenge today.
You know, pub classics, they're arguably perfect as they are,
but it is an invention test,
and you guys know how hard it is
to take something that we love, with clear idea about,
and transform it into something else.
What would you do?
I reckon I'd go the chicken Caesar salad.
The flavours of, like, chicken, bacon, parmesan, anchovies,
you could turn that into a little savoury choux, but...
Ooh! OK. I like it. Yeah.
Look, they are definitely sweating.
Jock, of course, won the last of these battles.
So I think Andy will be really vying to win today.
They may have learned something from all of us
over the last few months.
Hopefully. Of course they have.
Jock and Andy seem to be pretty good mates,
but this competition is bringing out a pretty competitive side in them
and they're really both gunning for that winning spot today.
I can see youse are both working really hard at your dishes.
Let's hope that the only thing that's 'board' is this here.
You've got 40 minutes to go!
Yes!
(CHEERING)
That was good.
ALVIN: Smells great, Andy.
ANDY: Thank you, Alvin.
I hope it's inventive. It is.
Oh! Are you gonna coat the chicken in that hot sauce?
Yeah. Yes!
Nice.
JULIE: Are you putting any beef flavour
into these potato steaks, Jock? Yeah.
They're going to take the fat off of the Wagyu, and it'll go in.
At this stage, really, it's just butter - a lot of butter -
the Wagyu fat, and then I'm about to hit it
with some garlic, some rosemary, and some thyme.
Ginger, garlic...
Oh, it's gonna go over!
Oh, it's going over! It's going over!
(WHISTLES MELODY)
It's going over! It's going over!
Oh!
Ginger, garlic...
Oh, it's gonna go over!
STEPH: Oh, it's going over! It's going over! It's going over!
Oh!
(WHISTLES MELODY)
Oh, sabotage. Sabotage! Sabotage!
Oh! No! (JEERING, SHOUTING)
Bravo, Andy.
Ohh!
Andy Allen.
She nearly went over!
Turn the heat up. (LAUGHTER)
You kidding? Did the honourable thing.
Jock and Andy, bring us a dish that makes us shimmy!
Whoo!
30 minutes to go!
So, this is the final, fun MasterClass of the year.
First round is a cook-off, Jock versus Andy.
It's an invention test,
so they have to take a pub classic
and reinvent it.
ALVIN: How long is that going to take?
I reckon about 25 to halfa.
Andy. Mr Andy Allen.
Oh, ladies. Hello.
You chose a chicken parmigiana. Yeah.
Often, the deconstructed things,
are they better than the original, Andy?
This is my game today, to make something as tasty,
or if not tastier, than the real deal.
And how's that going? Is it tastier? I think it's going pretty good.
So, chook - it's been basted
with a couple of different hot sauces and a little bit of ketchup.
Then we've got the ham element,
which is going to be in the sauce,
and then the pangrattato is going to be,
like, the crumb element of the dish.
So, obviously, bread cooked out in some of this guanciale fat,
a little bit of Parmigiano-Reggiano in it as well. OK.
And then, I eat it with onion rings all the time,
so I've done some burnt leeks to just drape over the top.
As long as you bring the spirit of a parmi, you could win this thing.
Can we have some tears, Andy?
Good luck.
Oh...
(LAUGHS)
JOCK: Right now, my sauce is on the go.
Beef fat rendered with some shallots, a load of peppercorns,
and seaweed vinegar, and a seaweed paste.
Hello!
BILLIE: You've got 20 minutes left now.
So, what have you got left to do?
I've just cut my steak, which are going to be chips,
so I'm just giving them a good old season,
and then we're going to get them on the hibachi.
OK.
Waiting for something go wrong, to be honest.
Well... Still got time for that.
Can we just have a little taste?
What do you think, ladies?
Dunno. We don't know.
Tell you later.
When you're recreating a classic, it has to be better, right?
Is it going to be better?
Be better.
(ALL LAUGH) Sounds good. Thank you.
So, 15 to go.
Chicken's in the oven.
The chicken sauce is reducing there,
and I'm just going to fold the crispy guanciale through it at the end.
I think I'm pretty good.
The only thing is I'm never used to these ovens.
And I'm looking at the chicken
and I'd love a bit more colour on it, so...
I've got...I've literally got it up full whack.
The sauces are ready.
Beef cooked.
I've gotta just give these as much love as I can
till the end of the cook.
Are they cooking through? What do you reckon?
Um, not yet.
You got, what, nine minutes.
Yeah, they're pretty big.
They're not small fondants, right?
Jock's cut some pretty large potato steaks, and...they're huge.
I'm not sure that they're going to cook all the way through.
If they don't cook with a minute to go, I'm kind of screwed.
We'll leave you to it. Thank you.
Five judges to impress, and only five minutes to go!
(CHEERING, APPLAUSE)
Go, guys! Bring on the pain!
Come on, guys!
You can do it, guys! You got this!
Andy's doing Andy right now,
and he's charring his glazed chicken quite heavily.
It just looks so delicious.
I could sit on the beach, drinking beer,
smashing that chicken, no worries.
Can I have a little taste?
Yeah.
You can, Keyma.
Thank you, Andy. No worries.
Did you check the balance on that one?
Still gotta get the guanciale in there, Keyma. OK.
But thank you for your concern. OK.
SARAH: You do need to check the seasoning on that, though.
Thank you so much. (LAUGHS) You do.
When the guanciale goes in there, do you think it's going to change?
Let's see. Uh, well, you would hope so.
(MOCK-ANXIOUSLY) Ohh... Ohh... (LAUGHTER)
(CHEERING, SHOUTING)
ALDO: Get it on the plate!
(POTS CLATTER)
(SIGHS) Oh, dear. Bravo!
(CHEERING)
KEYMA: How are the fondants going?
They're not quite cooked.
Jock, you have three minutes to go. Yeah, I know.
I'm a little bit worried. Mm.
I'm a bit concerned about the potato steaks.
There's three minutes left.
Not cooked yet.
Andy, on the other hand,
he's going really far away from classic chicken parma,
but it looks very inventive.
One minute to go!
(CHEERING)
Put it on the plate!
Hurry up! Come on, Andy!
DANIEL: One minute left, the judges are plating up their dishes.
So, Andy's got the chilli glazed chicken,
burnt leeks, pangrattato,
and a bacon and chicken sauce.
I think they're done.
Jock's got the fondant potato steak,
wagyu steak chips, and a funky pepper sauce.
ALL: Ten! Nine! Eight! Seven!
Six! Five! Four! Three! Two! One!
(CHEERING)
Andy, we've gotta love your bromance.
(WHISPERS) Ready?
Psst!
You ready? (WHISPERS) I'm ready.
Shh! Good luck.
Good luck too. (KISSES)
(CONTESTANTS CHUCKLE)
And the first dish we'd like to taste belongs to Andy.
(CHEERING, APPLAUSE)
Wow.
Andy, what have you made for us?
I've done a fermented chilli and tomato glazed whole chicken.
I've got some burnt leeks on top there, for the onion element.
And I've got a little pangrattato
with some crispy guanciale and some Parmigiano-Reggiano.
Can you do that in one sentence, please?
Sure.
Chicken parmi.
(LAUGHTER)
MEL: OK. Alright. Let's eat.
BILLIE: Wowza. SARAH: Wowza! (LAUGHS)
(LAUGHS) This is so weird.
But that was so great.
It was all the joy of a classic pub chicken parmi.
Beautifully succulent chicken, just imbued with a light amount of smoke.
The bacon gravy - lovely, luscious texture.
The pangrattato for that beautiful crunch.
It's all the experiences that you expect in that dish.
just not as you imagine it.
Well done. Thank you.
It's such a different take on it.
Really reminds me of a parmigiana.
It's really tasty food.
Just looking at it, and how generous it was, the size of it,
you know, when you get a parmi from a pub,
it's like the size of your face.
It was that big, and it had all of the colours
that you expect to see from a parmi as well.
And then you go into it and it does taste like a chicken parmi,
but maybe a little bit better,
(SPECTATORS EXCLAIM) Ooh!
Maybe.
Well... Hey, Keyma.
Hi, Andy.
I think the glaze on top
and all the care that you took on basting that chicken,
it's really delicious.
Thank you.
Andy. (LAUGHTER)
Daniel.
(LAUGHTER)
Really tasty plate of food.
The little crunchy number that you put on top
really elevated the dish.
And these little...
Oh, I love that you really left these little gnarly bits on top.
Yes! Gnarly. That's it.
Delicious plate of food, mate.
I'm proud of you. Thank you.
(LAUGHTER)
I'm proud of you, too.
Andy Allen, everyone!
And the next dish we'd like to taste belongs to Jock.
(APPLAUSE) Yeah, baby!
Thank you, sir.
Jock, what's the dish?
It's a steak special with pepper sauce.
Can I sauce?
You may sauce. Please.
Perfectly cooked.
Look at that.
All of the sauce. BILLIE: Oh. Alright, then.
DANIEL: (CHUCKLES) OK.
Thank you, sir.
I guess we'll taste.
Jock, what do you think?
I've always wanted a round of applause.
There it is.
Nah, that sauce... that sauce is money.
I want to be basted in that.
(LAUGHTER)
Well done. Awesome. Thanks, mate.
I think you did a really good job.
We were probably a bit worried about the potato situation,
but I'm not worried anymore, 'cause I thought they were great!
(LAUGHTER)
Delicious.
Jock, you've subverted a pub classic in the most fantastic way.
Really, the star of the show is that sauce.
It is so full of flavour, it's absolutely incredible.
The texture of the fondant potato is spectacular.
And then, beautiful steak, just to complement and highlight everything
and bring it all together.
Fantastic. Thank you.
The sauce - definitely the best sauce today, I think.
I'm sorry, Andy.
(LAUGHTER)
Thank you, Jock.
Thank you.
Well, it was a split decision.
There were people on this panel that preferred each of your dishes,
and they were both spectacular dishes, might I add.
Jock, you WERE the reigning champion.
And after this cook...
..you will remain so.
Jock, you are the winner. Ohhh!
Well done, mate. You've still got me.
ANNOUNCER: Coming up, round two of the final MasterClass.
Now, four v two might be a little unfair...
Nah, we're good.
(LAUGHTER)
It's contestants against judges in an epic three-course battle.
ANDY: Hey, Jock, can you get a mallet?
What do you want? A meat mallet.
He wants a...he wants a measuring cup.
..in a three-course battle.
Ooh. Wow.
(WHISTLES)
It's on.
In a moment, each team will head into the pantry
and choose an ingredient to feature in a three-course menu.
I will choose the third.
These three ingredients must feature in your three-course menu -
one in each course,
but you get to choose which course they feature in.
Now, four v two might be a little unfair...
Nah, we're good.
(LAUGHTER)
Three v two sounds a little bit more, you know, achievable.
I'm sitting out. You're sitting out, Sarah?
Come and join me. (LAUGHS)
I like it much better on this side. You like it much better? OK, cool.
Now we're going to need one more judge from up there on the gantry...
Alvin. Yes!
(LAUGHS)
Come on down!
ANDY: Alvin, I love your food.
OK, first job, Alvin... (GASPS)
..you can hand these out to the contestants.
I'm gonna give you my jacket too, Alvin.
Well handed out, Alvin.
It's quite nice, actually.
I could get used to this guest judge business.
Great glasses today. Love the jumper too.
Alright, now we need our ingredients.
Jock and Andy...
..head into the pantry. Choose your ingredient.
Pantry. Let's go.
Three courses, 60 minutes. Yeah.
I'm just trying to think of a dessert.
Have you got a brulee recipe down pat? No.
I could wing it. I reckon I could wing it.
Oop, here they come. SARAH: Where is it?
We chose...
..honey. Good choice.
Hmm.
I'm gonna make a pregnancy rumour. Let's go.
Oh, God! (LAUGHS)
(LAUGHTER)
What is that? A melon.
It is...
(LAUGHTER)
..a lovely bouncing pork shoulder.
Yes! That's good.
Yeah? I can do pork shoulder.
DANIEL: Come on, Keyma. Go on, Keyma. You're in charge.
KEYMA: This is an even bigger baby.
(LAUGHS)
(LAUGHTER)
What is that?
Release the beast.
Watermelon! It's a watermelon!
(APPLAUSE)
BILLIE: Love it. DANIEL: Don't like watermelon?
They don't like it. They're not happy. Really?
JENN: The judges don't look happy.
I don't think Andy and Jock likes watermelon very much.
I hate watermelon.
I know you do. You've said it eight times.
I'm saying it again. I HATE watermelon.
We have honey, pork shoulder and watermelon.
You will have 60 minutes to cook us your three-course meal.
May the best menu win.
ALVIN: Contestants, judges...
..your time...
..starts now! (CHEERING)
BILLIE: Alright. Let's go.
JOCK: Where does the cream live, guys?
It's up there. Right there.
Cream? Cream.
Jock and Andy have years of experience between them
but they're searching for their ingredients
and they look a little lost.
They look rattled already.
Cooking cream.
Dollop cream. Double cream.
KEYMA: Here. Oh, thank you so much.
And there's three of us and only two of them.
So we definitely have the upper hand.
ALDO: Go, Billie!
Oh! Nearly went.
Taking their bloody time, I tell you what.
Yeah! Let's go!
(EXHALES DEEPLY) God, I'm so unfit!
So, Keyma's on entree, using watermelon.
Dan's on mains, using pork shoulder.
And I'm on dessert, using honey.
So I'm making honey choux ice-cream sandwiches.
The honey's in the ice-cream so it'll be the feature.
I do wanna take Jock and Andy down -
they've given us hell for the last three months!
OK. Bye. OK, it's gone.
HARRY: That's a big waterme-LON.
Ooh! Look at that!
KEYMA: Nice.
I'm making watermelon aguachile
using scallops.
The aguachile is like a Mexican type of ceviche made with chilli and limes
and an acidic dressing,
but I'm using watermelon in that
and make a coconut granita to go on top.
We decided to go with the watermelon
to just make it a bit trickier for them. (LAUGHS)
For mains today, cooking a dish, I'm calling it Rum Pig.
Um... (CHUCKLES) ..with some smoked cabbage.
So, it's going to be a rum barbecue sauce glazed piece of pork
that's gonna be skewered over the hibachi.
The cabbages, I'm gonna in a ghetto smoker,
get some nice smoke through that, and that's gonna be the dish.
This is probably more important than actually winning MasterChef,
beating these two at their own game. It'd be great.
Contestants vs judges, three very interesting ingredients
that could all find themselves in any order.
The honey and the pork - OK, easy, we can get that. Yeah.
There are a million things that you guys could do.
Let's talk about watermelon.
Do we think that the watermelon is a strategic stitch-up?
I think watermelon as an ingredient, very high in water content. Yep.
If you know how to use the entire fruit properly,
then you could come up with a winning dish.
Using the rind? Yep.
You know, if you took that off, you could put it on the hibachi,
turn it into a soup, you could pickle it. Yep.
You have two obviously highly accomplished judges
with two very different styles.
It will be very interesting to see
if there's one cook too many in that kitchen for them
or whether or not they work together as a kitchen team.
You know, the world is their watermelon.
ANDY: The watermelon was a bit of a curveball.
Definitely didn't think they were gonna choose watermelon.
Thinking of putting it into the entree.
But I'm starting on the mains -
basically, a spit-roasted pork shoulder shawarma
with a flatbread, the sweet potato hummus,
a little garlic and chilli yoghurt and a tabouli.
Jock, are you doing some arts and craft?
Yeah, arts and crafts, that's it. Bit of clag?
I'm doing some dessert.
So the honey's gonna go in the creme brulee.
I'm using the honey to burn on the paperbark
and then I'm gonna infuse it in the creme brulee.
The watermelon, we haven't really worked out.
Any thoughts on the watermelon yet?
Uh...
I just think we keep it super simple.
So, 60 minutes is not a lot of time at all.
They're focused a lot on the main and the dessert,
but they need to sort out their watermelon.
They really need to.
Applications for next season are now open. Go on! Get on it!
Honey, you guys have got 45 minutes to go.
Come on! (CHEERING)
MEL: Jock. Yes.
What are you doing?
I'm trying to remember how to make creme brulee.
How's that going for you? Yeah, you know, not that great.
So... (BOTH LAUGH)
OK, so, dessert - burnt honey and paperbark creme brulee. Yep.
What's for mains?
We're bringing back the ghetto spit roast.
So we're gonna do a ghetto spit roast pork.
And then for entree?
Um...we don't know yet.
You don't know yet? Watermelon somethin'.
Watermelon somethin' somethin'.
Jock and Andy are onto it with their main and dessert
but they don't know what to do with the watermelon.
Under 45 minutes to go, and creme brulees are hard -
they can not set in time, they can curdle.
I'm not sure if they're gonna finish in time. They've got a lot to do.
Thank you. Bye.
(CHUCKLES)
Contestants, how are we going here with our three-course meal?
DANIEL: Good.
Keyma, you chose the watermelon.
What are you doing with the watermelon?
I'm gonna make some aguachile, which is scallops...
Like a Mexican type of ceviche.
So I'm compressing the watermelon with some tequila and lime.
ALVIN: Sounds delish. Wonderful. Daniel?
I'm doing main course. I'm using the pork.
So, I'm doing a rum barbecue sauce glazed pork skewer.
Wonderful. And some smoked cabbage.
They're also using pork in their main as well.
What will make your main better?
Realistically, just about flavour.
Like, I've got the pork brining now,
I'm gonna cook it very lowly on a skewer over the hibachi
just so it all breaks down and gets nice and tender.
There's a lot of different alcohol...
Yeah. Had to do a bit of market research.
Have a drink on the side? Yeah, that's it. Had to test it.
OK. Billie?!
What are you doing?
Sort of like ice-cream sandwiches
but it's choux buns with a honey ice-cream and a pineapple compote.
Ooh!
Sounds classic, refined and also, it's got your touch on it.
I hope so.
Leave you to it. Thank you.
Good luck. (CHUCKLES)
ANDY: OK, pork.
So I'm trying to get some of the sinew out.
Also want to keep a bit of the fat in.
And then I'm gonna bash it out flat so we can marinate it
and then skewer it like an actual kebab shop
that you see in a window.
Hey, Jock, can you get a mallet?
What do you want? A meat mallet!
He wants a...he wants a measuring cup.
A meat mallet.
It's funny watching Jock run round the kitchen,
trying to look for stuff.
He gets a bit lost, he doesn't know where everything is.
And, you know what? (LAUGHS)
There's no sympathy.
Jesus.
I just put creme brulee everywhere.
My bench is like Aldo's now.
(ALDO SHRIEKS) Oh, thank you!
I knew I'd get a rise out of you, Aldo.
Alright.
I'm gonna start working on this watermelon dish
that we don't know what it is yet.
I reckon let's go super old-school with it.
Like, watermelon salad but, like, epic.
An epic watermelon salad?
A watermelon salad, it's something that belongs in the past.
It doesn't need to come back in 2022.
Like, everything you think we shouldn't do with watermelon,
let's do it.
It's all coming together.
The choux bun's in the oven, the ice-cream's in the churner.
I'm gonna grill some pineapple on the hibachi
and then glaze it with a honey rum caramel
and that'll make the compote that goes on the bottom of the choux.
It's kind of hard to have fun in here sometimes,
it's such a competitive atmosphere.
Especially with those two. That's it. That's good.
DANIEL: Um...
..my cabbage is braised, seared and...smoking away.
It's a ghetto smoker.
Yeah, how cool does that look?!
Wonder where I learnt that.
JOCK: No worries, mate. (CHUCKLES)
A ghetto smoker is two stainless steel bowls with a cake rack base,
some coals in there and a bunch of woodchips.
So that will get really smoky and it should just finish cooking it
so it's nice and tender.
(SPLUTTERS)
That's it. You're in.
I'll plug it in.
So Jock and Andy start constructing this ghetto spit roast.
So you're gonna skewer? I'm gonna skewer.
We need to crank it.
It's kitchen MacGyverism, really.
Whoo-hoo! (CHEERING, APPLAUSE)
Yeah.
Ha-ha!
That is awesome.
Wow. Like, now they're just beating their chests and saying,
"Look what I can do."
It's like, "Eh, yeah, alright."
DANIEL: I'm glazing my pork up
and I'm just going old school with the skewers over the coals
and I look over and Jock and Andy have been running around
to make their trademark spit roaster.
So I'm not gonna get scared by their gizmos.
They look like they've done a workout, they're sweating
and bloody whittling wood and, yeah.
I'm not interested in that today.
If I beat them at this, I'm gonna be so happy, man.
If you can't handle the heat, get out of the kitchen.
20 minutes to go!
(CHEERING, APPLAUSE)
JOCK: Alright.
We're going proper old-school.
Basically, watermelon and feta.
So watermelon is gonna be like the serving bowl.
We're gonna get a Parisienne scooper.
Do you even know what a Parisienne scooper is?
Yeah, it's something off of the '70s.
Right, Andy? Can you keep going?
(LAUGHTER)
It's not a lot of time, really, is it?
MEL: Not really, no. That's why Andy's panicking.
Look at him. You OK there, Andy?
I'm good. Yeah?
Making bread.
As usual, we've bitten off more than we can chew.
We're gonna be tight.
MEL: Daniel. Yes.
How is your dish coming together? My cabbage, I'm really happy with.
It's nice and tender, I've smoked it.
Pork's looking beautifully dark and caramelised and moist.
Theirs is going quite fast, not really achieving much caramelisation.
(LAUGHS) For my money right now,
I think yours has a richer depth of colour and - dare I say - flavour.
(LOUDLY) Can you say that a bit louder, Mel?
(LAUGHS) Goodbye!
Alright. (LAUGHS)
Keyma, how is your watermelon dish going? Your aguachile?
I have my dressing, I have my compressed watermelon in the fridge.
Scallops curing.
Coconut granita is done. Yep.
Now I have to work on my garnishes.
It's course vs course - you are looking very strong right now.
Yes.
I think, if you pull it all together, it's gonna be amazing.
Thank you. I can smell the tequila!
(ALL LAUGH) Billie, how are you going?
Honey. Good. Honey.
Yes. Honey, how are you going, honey? I'm good, honey.
The ice-cream's done. It's in the freezer.
And your choux? Choux's done.
Looking gooood.
Going to have a big scoop of ice-cream in the middle. Love it.
And the honey and pineapple in the bottom, so...
You have a real shot at winning this thing. OK.
Good luck. You got this, Billie.
I'm making a dressing for the watermelon salad.
Little bit hot, little bit smoky.
Can really taste the watermelon.
'Cause you wanna hit the brief, you know?
We wanna hit the brief. Exactly.
Uh, breads are done.
The creme brulee is still cooking. Will it be ready in time?
Yes?
A tale of two very different cooks here in the MasterChef kitchen.
Five minutes to go!
(CHEERING, APPLAUSE)
BILLIE: Beautiful, Keyma.
OK. Gorgeous.
Pork's good.
JOCK: Nah. It's not gonna make it.
The brulee? Nup.
How bad is it?
(CLOCK TICKS OMINOUSLY)
It's all come down to this - one minute to go!
(CHEERING, APPLAUSE)
ALVIN: One minute to go and everyone is plating up.
On the contestants' menu - Keyma's aguachile and scallops
is just picture-perfect.
BILLIE: Yum, Dan!
Dan's Rum Pig with the rum barbecue sauce looks amazing.
Billie's choux bun with vanilla ice-cream, it's classic.
The judges have watermelon and feta salad.
The pork shawarma, it's just loaded.
And for dessert, burnt paperbark honey sort of creme brulee.
Um, fingers crossed for them.
So close. Is it?
It's so close. Oh.
MEL: Ten!
ALL: Nine! Eight! Seven!
Six! Five! Four!
Three! Two! One!
(CHEERING, APPLAUSE)
SARAH: My God.
BILLIE: Should have thrown our towels up in the air.
DANIEL: Yeah.
KEYMA: Well done, guys. Aww!
First dishes we'd like to taste belong to the contestants.
(APPLAUSE)
JOCK: Come on, guys! Good luck.
SARAH: Don't drop it, Dan!
I will not forgive you if you drop it. Looks pretty good. (CHUCKLES)
(DAN WHISTLES)
It does look good. It looks awesome. Happy with that.
Contestants, what have you cooked?
KEYMA: So, I've made a watermelon aguachile.
Wonderful. And Daniel?
Rum barbecue sauce glazed pork and a smoked cabbage.
Billie?
I've done honey sandwiches.
There we go. Alright.
ALDO: Go, Sarah. Get in there.
Yes. (CHEERING)
Keyma, when you brought out the watermelon,
I was just thinking in my mind,
how can you highlight that and turn it into a savoury dish?
And you have done it so well.
The scallop is perfectly cooked.
The watermelon perfume just infuses the entire dish
with just such a beautiful, fun tropical vibe.
ALVIN: It's a vibrant dish and it's very you.
So, well done.
Thank you, guys.
Daniel, I loved that rum barbecue sauce of your pork
and, you know, from one Pork Face to now another,
I think you did it real, real justice.
The balance of all the flavours together really was incredible.
A really well put-together dish. Well done.
Thank you. On to dessert.
Billie... Oh!
So beautiful.
It's got that crispy texture.
The ice-cream is really creamy and smooth. Amazing.
The only thing is I feel maybe I'm getting more pineapple than...
Than honey. ..I am honey.
But I absolutely love it.
Thank you. It's beautiful.
In practice, it's super delicious,
but the pineapple does have a very pronounced presence.
Alright, well done, guys. Thank you so much.
ANDY: Ye-ah! JOCK: Well done!
(APPLAUSE)
Get it, gang.
Alright, the next dishes we'd like to taste belong to the judges.
(CHEERING, APPLAUSE)
ANDY: Coming in with a spit.
SARAH: Oh, wow. ALVIN: My God.
Alright, gents, what have you made?
JOCK: We've made a watermelon feta salad.
We did a spit-roasted pork shoulder
and that sweet potato hummus
with a little crispy rice tabouli.
Wonderful. And for dessert?
Burnt honey and paperbark creme brulee.
We're gonna make you a little shawarma, if that's OK.
Ohhhhh. Look at this.
Thank you very much for this display of hospitality.
Let's taste.
Sheesh, she's aggressive.
(LAUGHS)
What was that about? I dunno.
Oh! It's runny! (ALL GROAN)
(LAUGHTER)
Jock! (LAUGHS)
Oh, dear.
Do you wanna come have a look? Nuh.
(LAUGHTER)
What do you think of the entree?
I love it.
I love the idea of, you know, using the watermelon shell
as a dish, as a whole, I love it.
There's a sweet, sour, salty, rich umami thing going on there.
It just really satisfies all of the different cravings
for different sensations
and does invite you to investigate what's next.
Andy, I have to say, I think that's...
..the best shawarma I've ever eaten. Whoo!
It was so incredible.
Juicy pork, it's the fluffy flatbread.
The hummus.
Yeah, I haven't had such a tasty shawarma before.
That's good, 'cause it was a mission.
(LAUGHTER)
Andy, that was an all-out barn-burner of a dish.
You're the man. Thank you.
(CHUCKLES)
I commend you on the plating of...of the dessert
because it matches your retro chic of the watermelon as well.
Everything is really retro.
Yes, this is honey-forward, so you featured honey. Well done.
Just, it's such a shame we got custard.
I don't know where that lands for me.
Look, set desserts get the best of us in this kitchen,
as we have seen time and time again as judges.
And it is a crying shame
because the flavours in that creme brulee are delicious.
I don't know where that leaves us with this.
Does it taste of honey, though? It does taste of honey.
Just checking.
Just making sure we hit the brief on that.
Yep.
Thank you very much, judges. Thank you.
(APPLAUSE)
Yes!
Well, three courses, judges v contestants -
only one team can win.
When it came to the entree...
..watermelon was the featured ingredient
and we thought it was featured beautifully...
..in the contestants' dish. Well done, Keyma.
(APPLAUSE) ANDY AND JOCK: Well done, Keyma.
When it came to mains,
Sarah said that was the best shawarma she'd ever eaten,
so congratulations, judges and Andy!
Whoo! (APPLAUSE)
It comes down to dessert.
This was a really tough one.
On one hand,
we had a dish that hit the brief but failed in execution.
And on the other hand, we had a dish that hit the execution...
..but failed on the brief.
In a choice between execution and brief,
the judges today deemed the most important thing...
..was hitting the brief.
Well done, judges - you win!
(BOTH EXCLAIM) (APPLAUSE)
BILLIE: Well done.
Well done, Keyma.
Boys, get on over here.
We're back!
Well, hope that was more fun for you guys than it was for us.
(LAUGHTER)
Go home, get some rest, lick your wounds
and come back on Sunday,
ready to fight for one of those spots in the semifinal.
Well done, guys. Well done.
(CHEERING, APPLAUSE)
ANNOUNCER: Sunday night on MasterChef Australia...
Please welcome Peter Gilmore!
(CHEERING, APPLAUSE)
..in the final pressure test of the season...
What?!
I'm gonna fight for that spot in the semifinal.
..they'll have to do more...
(SIGHS)
I mean, this is insane.
..try more...
DANIEL: This is gonna be so, so tough.
..push more...
I'm fighting until the end.
..perfect more...
It's all in the precision.
..for Gilmore.
Captions by Red Bee Media