All language subtitles for Masterchef.Au.S17E03.1080p.WEB-DL.AAC2.0.H.264-WH

LAURA: Oh, Callum, we're back
in the old stomping ground.

Hasn't changed a bit.

So today, Gordon has left us
with a parting gift,

and anything from Gordon
makes me nervous.

CALLUM: Here we go.

He is one of the toughest chefs
in the world.

He's got this incredible reputation,

so there's going to be
a lot on the line today.

ANDY: Come on, everybody, let's go.

A few benches.

Oh, my God, what a crew.

Oh, look at you guys.

Your heart never beats any less.

Morning, everybody.

ALL: Morning.
It's great to see all those faces.

Now, before we kick things off,
we've got some news.

Due to personal reasons,

Pete is unable to continue
in the competition.

And we wish him nothing
but the best.

Yeah.

Right.

First immunity challenge
of the competition

and I am looking forward
to this one.

Oh, my God.

You may be off
the Ramsay roller-coaster...

..but Gordon's not done with you yet.

He's still haunting you.

(ALL LAUGH)

And he will forever.
(ALL LAUGH)

Whatever is under that cloche,

that is going to help decide

who's safe
from the first elimination.

We all want that, right?

Oh, man.

Should we take a peek
at what's under Gordon's cloche?

It looks pretty special.

And I know it's something
that's near and dear to his heart.

What is that?
Oh.

This is Gordon's favourite
late-night dish.

Oh.

Beans on toast.

Oh.

But it's not just any ordinary
beans on toast.

It's got the Gordon flair.

Bit of gratinated cheese
over the top.

Runny duck egg, as you do.

Very tasty.

You can smell it.
Mm.

I'm sorry, but that yolk
is kind of just calling me.

Of course it is.

Oh.
Ooh.

Is there anything more beautiful
than a runny yolk?

Oh, yum!

Just got really hungry.

Oh.

Wow. (LAUGHS)

We want to see
your favourite late-night meal.

And we don't want to just see
any ordinary snack.

It has to be elevated

if you want to get your hands
on immunity.

And that's not all
that's up for grabs.

Oh.

We have a huge surprise
in store for you.

Whoever cooks the best dish
will see their creation

featured in one of Gordon's
London restaurants.

Oh, wow.
Yes!

Oh, my goodness.
That's incredible.

Wow.
Damn, I need that.

Yeah.

I've accomplished a fair bit

in the last 16 years
since series one,

but to have my dish
on Gordon's menu

would be a phenomenal achievement.

Good luck.

We are seriously looking forward

to see different personalities

and different parts of yourself,

even down to a snack.

You will have 75 minutes.

The pantry and garden are both open.

Bring us something that we can
really sink our teeth into

that will completely satisfy us.

Yep.

Your time starts now.

Alright.
Oh, my goodness.

Quick, quick. Quick!

God, thank you.
I work here now.
Yeah.

I'll grab a chooky.

Honey.

(SING-SONG) Honey makes ya funny.

Parsley.

Is it all coming back?
I think so, slowly. Yeah.

Good speed walking, Callum.
CALLUM: Oh, you betcha.

Oh, we're neighbours.
Hello.

That's nice. I like that.

I am pushing myself so hard today

because getting the opportunity
to be on Gordon's menu,

that doesn't cross our paths
all the time.

I love my desserts,

and I feel like today
I'm going to play to my strength

and make something beautiful.

CALLUM: First time we've actually
been in the kitchen by ourselves,

cooking whatever we want to cook,

so I'm gonna make sure
that gets punchy umami.

Winning immunity today
is such a massive advantage.

It's not just sitting out
the first elimination.

It's also getting to study
and check out everyone else's style,

which I think goes a long way
in this competition.

I thought midnight snack, you know,

this is something I do
with my eyes closed.

So now I'm making Serbian crepes.

and I'm making it
with berry jam,

and I'm going to make
hazelnut spread as well.

Midnight snack.
I'm just thinking, you know,

rolling out of the pub
and grabbing a kebab.

So I'm going

a lamb and harissa-spiced
shish kebab.

Yum.

How are you going, Sarah?
Yeah. Good. You?

Yeah. Good.

DARRSH: (WHISPERS) Stand mixer.

I'm looking around,

there's some
really amazing chefs here.

Genuine chefs that have gone on
to open restaurants,

cookbooks, they've done it all.

I'm fresh off the back
of last season,

so I haven't really had a chance
to get into the industry.

I'm feeling really out of my depth,
but I have a secret weapon.

Since last season,

I've moved from Perth to Melbourne

and now live with Nat and Dave
from my season.

Mm. It's actually not bad.

Living with David and Nat,

all day, every day, it's food.

We're cooking it. We're studying it.

We have every piece of equipment
you could ever want.

Everything is labelled.
Everything has its place.

Honestly, we just live
and breathe food.

Do you remember that?
Yeah, I do.

Wild.

It feels like so long ago.
Yeah.

Nat obviously won season 16
of MasterChef.

So to have her bouncing ideas
and seeing the way

that she thinks about food
so closely

does give me an advantage.

I've learnt to work clean,
be intentional, be methodical,

when to take risks
and how far to take those risks.

I think that's what got her
the win last year.

So I'm match fit. I'm ready.

I've got a game plan this year.

I think it's all about
playing to your strengths

and my strengths are desserts,
that's for sure.

I knew he was going to make a sweet.

I'm making a take on s'mores.

The dish I'm cooking today,

in terms of technique,

it's, like, right up there.

It's going to have your wafer,

it's going to have some meringue
and cream,

a soil and a chocolate sauce.

And I'm using
native Australian ingredients

to elevate it.

Going alright, Depinder?
Yeah. How are you doing?

I'm good.
You're OK?

Yeah. Lots to do.

I've seen what it takes
to be a MasterChef winner

and now I want to go all the way.

POH: Sarah's going Indian.

Couldn't see a spice bag.

Should I go and get that?

I don't know.
I don't know. I don't know.

I'm just laughing that this is what
happens when I don't eat.

Yeah.

Just goes, "Ting! Ting!
What else do I want?"

Oh, no.

Chilli everywhere.

My main element is a pork mince
Sri Lankan patty,

which is kind of like an empanada.

Yep. OK.

And it's going
to get deep-fried and smashed.

And I'm going to have
all sorts of condiments
that go with it.

Perfect.

When the judges said midnight snack,

the place that I went to

is coming home drunk
after a wine tour.

So the smash aspect
actually has a few meanings.

You're obviously, you know,
a bit smashed.

It's midnight.
You've been on a wine tour.

There's also the smashing
of the actual patty as well,

that you break the pastries open

so that it soaks up
all the juicy bits

and all the sauce.

So I think I've got a good concept.

Maybe. We'll see.

(SINGSONGY) Yum!

ANDRE: Mamma mia!

Cooking solo for the first time
in MasterChef kitchen,

there's no better time
to break all the rules.

So soft,

my little flame.

I usually cook this for staff.

Definitely don't cook it
for the kids

'cause it's really spicy.

Sizzle, sizzle.

But I will serve it
to the MasterChef judges.

Yeah.

POH: Andre.
Hey. Buongiorno.

Buongiorno, what are you making?

OK, so this is
a southern Italian dish

called spaghetti all'assassina.

Assassin spaghetti.

So it breaks all the rules. Right?

Yeah, because...
I'm burning your pasta today.

It's cooked in a risotto style,
so I'm burning it.

It's charry, gooey, tomatoey,

anchovies,

and lots of spice.

So what's the texture
of the pasta meant to be like?

Chewy, crunchy and burnt.

Chewy, crunchy and burnt.
What?!

The story has it

that some southern Italian chefs
in Puglia

made it for some northern Italian
gentlemen who walked in.

To screw with them?
To screw with them.

And then they walked out and said,

"You're trying to kill us
with the spice and chewiness."

So it's a radical dish.
Have you tried this before?

No.
Neither have I.

No, I've never heard of it
or tried it.

It's a cultural dish.
This is the blood of the assassin.

This is midnight.

It breaks rules and it's real.
We eat it.

Is there some symbolism here?

Are you the immunity assassin?
Hopefully.

Hopefully.
We'll see.

Proof in the pudding.

Proof in the...pasta.
Pasta!

Right.

Guys, you've had 15 minutes,
which means you have one hour left.

ANDY: Come on.
JEAN-CHRISTOPHE: Allez!

Hour left! (LAUGHS)

(LAUGHS)

That sounded just like me.

Flavour bomb.

That's what we've got to do.
Take 'em to Flavourtown.

ANDY: Oh, you're on the kebab train,
too.

Battle of the kebabs.
It is.

There's three so far.

It's quite nice
being up the front here, isn't it?

Yeah. Quiet.
Quite quiet. Nice and quiet.

Yeah.

I'm actually so excited
to be in the MasterChef kitchen

and to showcase
a big part of who I am.

I'm half-Indian,
my husband is half-Japanese,

and I figured, you know,
it's a nice blend of two cultures.

So I want to make
the spiced prawn takoyaki,

which is a Japanese
ball-shaped street food snack.

And they're essentially made
with flour and eggs and dashi.

I want 'em to think
it's all takoyaki on the outside,

but really,
when you get stuck into it,

it's all Indian flavours.

Not hot.

So really,
the name of this dish is

The Magic To A Happy Marriage.

Audra.
Hey.

How you going?
I'm good, I'm good.

I'm literally dying to know
what you're gonna do.

'Cause I've seen you
in this kitchen before.

Only when we were standing
side-by-side.

That's what I mean.
Right.

And I was always intrigued
about what you were cooking, so...

OK.
What's it gonna be today?

OK, so, you know,
my husband Carl's half-Japanese.

Yes.
You know, I'm half-Indian.

Yes.

So this is when you try and convince
your half-Japanese husband

that you're embracing his culture.

Yeah.

So this is going to be a morph

between a takoyaki
and a South Indian vadai,

which is like an Indian doughnut.

Right.

It's all Japanese-y on the outside,
but it's fully Indian on the inside.

So it's gonna look like
a little sphere.

A little sphere,
and I've got these little pans.

And it's going to be soft
on the inside.

Lots of fresh fried curry leaves,

but also tamarind.
OK.

Like a sweet, spicy tamarind
kind of sauce.

This is going to be
a very interesting one

'cause I've eaten
both the Japanese version

and, you know, the Indian version.
Yes.

Merging those two together,
I am excited.

Excellent.
It's something you've done before?

Uh, twice.

Twice?
And I did them separately.

So I'm just putting it together now.

In my mind, it works.

In my mind, it works.

Oh, gosh.

I've never made the fusion before.

Like, is it going to work?
Is it going to work?

This is the first immunity
of the season.

The pressure is on
to not be the first one out.

The competition this year
is so intense.

There's such incredible cooks
around me.

To get immunity for this challenge
would be gold.

So I want to win.

I love the fact
that I'm giving the judges

something they've never tasted
before.

This is what cooking is all about.

I'm thinking the takoyaki batter
would be a brilliant canvas

to then incorporate
all those beautiful spices -

chillies, onions, ginger,
curry leaves.

So it's so important

to get the batter
up and running first,

just so it has time to rest.

Ooh!

Now I'm just chopping the prawns.

This will be the filling
for the little morsels.

JEAN-CHRISTOPHE: Oh, my God.

There's going to be
a lot of differences.

(ANDY HUMS EXCITEDLY)

I like the way you're excited.

Oh, my God,
we're gonna have some surprises.

Some things never change.

SAVI: Some things never change.

Could not be more of an eyesore.

There's nothing more satisfying
than opening a jar of Vegemite.

The top layer, heaven.

(LOUD GRINDING)

That noise, Steph. Loud noise.

I'm making a take on Vegemite
and butter on toast.

For me, when I first started
in the hospital industry as a chef,

I would come home
and wouldn't have time

to make anything for dinner,
and this was my go-to.

So I'm going to have fun

and make a little cheeky dessert
with it.

So my twist on Vegemite on toast

is that I'm going
to be basically replicating

every layer of Vegemite on toast.

So, down the bottom, we're going
to have the toast element -

a nice caramelised crumb.

We're going to have our butter
in a brown-butter ice-cream...

..and then sitting on top, the hero,
the Vegemite ice-cream.

God, I hope the judges
like Vegemite.

Didn't think about that one.

I mean, it is
a very controversial dish.

Vegemite is such
a polarising ingredient,

so I'm a little bit concerned
that the judges might not like it.

What am I doing here?

You're not only cooking
for immunity,

but a spot on Gordon Ramsay's menu.

45 minutes to go.

Oh, my stars!

What are you making, Callum?

Main's a little, uh,
ginger noodles, mate.

Nice.
Um, some confit chicken wings.

Beautiful.
Nice little sauce.

What about yourself?

Uh, tortilla de patatas.

Nice.
Yeah.

For a lot of people,
a midnight snack is something

after a celebratory night,
it's like something greasy.

For me, it's when I finish work.

Hey, there we go.

Like, it's not this dirty thing.
It's something delicious.

I see lots of my favourite things.
I see mussels, I see potato.

What's going on here?

Uh, I'm doing tortilla de patatas.

So beautiful, late-night
San Sebastian snack.

Gooey, eggy caramelised onion,

potato in the middle.

Break it open
and then I cook some mussels.

Then I've got a little escabeche.

That is textbook to the brief.

No-one really does a better
late-night snack than Spain.

I think so.

I just hope that it tastes
as good as it sounds.

Yeah. Me too.
POH: It sounds very chic, actually.

OK. Good luck, Jamie.
Thank you so much.

Take me there.
Oh. Feel like an icy cold beer.

Mate, very rarely would this food
happen without a beer.

It doesn't taste balanced.
It's missing something.

No, no, no.

CATH: Oh, I am so hot. OK.

Well, what a change

to kick off their first
individual cook in this kitchen.

SOFIA: Oh, my God. Yum.

Late-night snack is all about
the ultimate satisfaction

when eating something.

Like, you have to feel just
fulfilled.

What are you loving?

Jamie is doing a Spanish tortilla.
I hope it is oozy in the middle!

That's a good choice!

POH: I'm really intrigued
with Andre's.

I've never seen this one before.
Assassin's pasta.

Oh, is that when you cook it
in the sauce?

Yeah, yeah.

And then Laura's doing
Vegemite on toast in a dessert.

In a dessert?!
Yeah, in dessert form.

OK.
I'm so intrigued with both.

OK, let's do this.

But I'm so excited about Audra,

who's doing this amalgamation
of Japanese with Indian flavours.

She's got these beautiful
little savoury doughnuts

with Indian spices
and aromats inside.

That sounds amazing.

I think we are in for a cracker
'cause there's so many good dishes.

Get ready to unbutton.
(LAUGHS)

I'm wearing the perfect dress
for this.

Oh, perfect.
Yeah.

Looks beautiful, mate. Good colour.

Thanks, bro. Coming from you, mate,
means a lot.

We have the midnight munchies!

30 minutes to go.
ANDY: 30 minutes!

Oh! I haven't checked seasoning yet.
That's alright.

Just getting the... Getting the gist.

DEPINDER: Where's the time?

Being back in the kitchen,

I'm feeling the panic, the stress,
the anxiety and the excitement.

But I'm also nervous
at the same time.

Last time I was in a MasterChef
kitchen was about four years ago,

and I was able to showcase
that I can do Indian food,

but I can also do desserts
at the same time.

JOCK ZONFRILLO: You absolutely bloody
nailed it. Well done.

It is so good!

I've come a really long way
in the last four years.

I have done a little bit
more cooking

around Indian regional food,

and I launched my beautiful supper
club called Ghar,

which means 'home' in Hindi...

Good evening, everyone.
CLIENTS: Hello.

..where we expose diners
to Indian home-style cooking.

They're dishes that you won't see
at a restaurant.

And there is a story about every
single dish that I'm serving.

We've got some beetroot pulao
on each table,

a very home-style pulao,
and I've got some dal makhani,

which is cooked over two days,
pretty much.

For me to be able to educate people
on what I've grown up eating,

it's the biggest reward of all time.

When I think about
a late-night snack,

I can only think of Indian
street food.

So there is a dish that I tried on
the streets of Old Delhi

called Aslam butter chicken.

It is not your standard
butter chicken

with the deep orange gravy.

It is literally butter and chicken

marinated with light spices
and cashews for a long time.

It's delicious.

Oh. This looks interesting.

Hello, guys.
What are you doing?

So I'm doing Aslam's butter chicken.

So basically this dish
is called butter chicken,

but it's not actually
butter chicken.

It's like a chicken tikka.
And it's doused in butter.

And it's got like a really nice
tangy sauce that goes on top of it.

And I'm going to be serving it with
a green chutney, an onion salad.

And I'm going to do some rotis
as well,

because that's the only way
to have a kebab

or like a kebab-style
butter chicken.

Yeah.
Can I say something?

Yes, please.

You've got 22 minutes left, yeah?
Yeah.

Do you think your chicken is going
to be cooked?

I think so.

Like, it's already kind of started.

I'm picking up
what you're putting down.

Not just, not just the chicken.
You've got breads to make.

You've got to bring this whole thing
together.

20 minutes is going to fly.
I'm under the pump.

Make sure you've got enough time.
Yeah. Thanks, guys.

Good luck.
Thank you.

I'm actually panic city right now

because if I cook
the chicken super fast on a hibachi,

I will have undercooked bits
on the inside.

I don't want to rush
the cook on this chicken,

I really don't.

So I'm still going to do
what I want to do.

Oh, my God.

But at the same time,
I'm freaking out.

Oh, that smoke's burning my eyes.

JEANÐCHRISTOPHE: It won't be cooked
on time.

On the homestretch now, baby.

That's going to work.

Boom. Boom. Boom.

I think I'm good. Oh, my gosh!

Mm. Yum.

DARRSH: Alright.
How much time we got?

When you're cooking confident
in the kitchen,

it does so much for
your mental game.

And I've committed 100%
to this vision that I've got

of this native Australian s'mores.

POH: Where's the burrata?

The biggest trick up my sleeve
is definitely having

that knowledge
of native Australian ingredients.

I'm using two native Australian
ingredients -

leatherwood honey and wattle seed,
which will be going into my wafers.

Wattle seed is a flavour
that is just so savoury,

that has such a perfect place
in desserts

to, like, tie things down.

And then leatherwood honey is kind
of like aniseedy flavour,

but it's like nice and sweet.

SOFIA: Oh, have you ever eaten
a burrata like an apple?

POH: I guess I'm about to.

(LAUGHS)

I don't think that's a good shot.

It's a completely original dessert.

If I can pull it off,

it's something that I hope would
end up on a menu somewhere -

maybe in Gordon Ramsay's restaurant.

What? What? What?

POH: She made me eat it
like an apple.

Here. Wash it down with a tomato.
There you go, guys.

Uh, enjoy.
I'll just be out here working.

We're working.
I'm testing the goods.

ANDRE: My pasta has been sizzling
away in the tomato-based stock

for the last 45 minutes,

and it's beginning to look burnt.

It looks good, mate.

Just hanging out,
frying some spaghetti.

I just want to hang out with
the pan as the pasta fries.

That's it. It's getting...

When I cook dishes
that I'm passionate about,

I tend to talk to the dish.

Yes. That's it. That's it.

You start with your thing.

And then if it's an Italian dish,
which a lot of the time it is,

I sometimes hear Pavarotti singing
O Sole Mio.

Oh, yeah. Crackle, crackle.

I'm just sort of dropping in
and out of consciousness,

thinking about
a southern Italian holiday

and being by the oceanside.

15 minutes to go!
ANDY: 15!

And then I opened my eyes up

and I realised I was back in
the MasterChef kitchen,

and there was craziness going on
around me.

Whoo!
Oh, Snez!

There goes my fringe! (LAUGHS)

It's very frantic at this point.

I got a haircut.

I have my jam ready.
I got my hazelnut spread ready.

And now I started cooking my crepes.
Oh, come on.

And I have two pans
at the same time.

Oh, my God!

Because I just want to have
a proper midnight snack.

I want to have pile on side.
I don't want to just serve two.

I want to have a lot.

I've been flipping this
in my dreams like this.

Yeah, I've tried to do quite
a lot in the time.

The gingery noodles.
Churri's almost done.

My bang bang sauce
is nice and fresh and sour.

It's not too much chilli.

And then I've got my confit
chicken wings cooking away.

10 minutes-ish to go.
I reckon I can just get it done.

It'll be a push, though.

I don't like doing desserts.
You just have to wait.

So much waiting, Steph.

I can get you on the tools.

Come on, give me, give me.
Let's go.

Man, time goes fast in this kitchen.

This is like crunch time.

Wahey!

Nervous hands.

This is always fun. Right...

Way!

Whoo!

There's a huge amount of relief

as I get this tortilla back
into the pan.

Yeah. There we go.

I start to roll
and I get that perfect shape.

It's worked. Thank God.

It's looking good.

It's a nice texture.

I've spent five years
as a restaurateur,

so this is my first chance
to show the judges

how much flavour
I can pack into things.

I know that
the key element to get right

in this dish is
the balance of bold flavours,

but understanding texture.

The tortilla will be gooey,
rich and salty.

And the escabeche,

it's beautiful and sharp,

and it's a fantastic foil to promote
the sweetness of these mussels.

Excellent.

AUDRA: I'm cooking my takoyaki
and I'm really feeling the pressure.

I need to tuck all the fillings into
the inside of my takoyaki batter.

Literally turning it on itself

until it's this beautiful
round ball.

In Japan, takoyaki makers make
hundreds of them every single day,

so it's going to be hard.

Culinary gladiators...

..10 minutes to go.

Allez!

OK, let's do this.

I'm about to turn my takoyaki over,

and I'm praying I can get everything
on the inside.

Oh, jeez!

I'm holding my breath

because if I don't get these spheres
perfectly round,

I'm gonna have a scrambled mess.

Ah, ha-ha!

What the hell!

Oh!

Ah, jeez! Jeez! Jeez! (EXCLAIMS)

AUDRA: Ah, jeez! Jeez! Jeez!
(EXCLAIMS)

I'm turning these spheres,

and I'm struggling to create
these nice round spheres.

It just seems a lot softer today,

but you don't know until it's done.

You know, it's a bit challenging,

but I've got to back myself

because I know the flavours
are going to be great.

This blend of sort of a Japanese
and Indian concept

and all Indian flavours,
which is who I am.

So, got to keep rolling them around
until it's really perfectly nice

and crisp on the outside.

Hallelujah. One round.
Whoo-hoo! Woo!

Oh, my God, I love what I see,
Darrsh!

DARRSH: Alright.

How much time we got?

Can you hear our stomachs rumbling?

Three minutes to go.

Oh, my Lordy-wordy.

CALLUM: Go! Go! Go! Go! Go!

Oh, my God!

Ah! It would be cool
if they could stand up.

Whoo! I've had my holiday
in southern Italy.

I've sung Pavarotti in my head.

The pasta has spoken to me.

I'm ready to plate.

Looking down at the plate,
it's a little bit gnarly.

And that's how it's meant to be.

It's meant to be spicy,
crunchy, chewy.

And I think I've hit all the marks
of this dish.

Are you making pasta, Andre?
Yeah, yeah.

It's called assassin's pasta.

You're meant to burn it and make it
so hot that you kill the person.

Oh, OK. I like it.

Just in case it's too spicy
for the judges,

I've added burrata on top

because killer pasta has a history
in southern Italian cuisine.

I don't know if I want to kill
the judges today.

(LAUGHS)

Ooh, hoo-hoo-hoo!

Looking good.

I just want toast to smear it on.
That is so yummy.

My dish is going to come down to
the balance of it.

So I want a good amount of
the crumb.

The brown-butter ice-cream will be
a little bit bigger,

because you definitely need more
butter than Vegemite on toast.

And then just the right amount of
that Vegemite ice-cream

will sit on top.

Go, go, go!

Got my rotis done.

I've also got my chutney
ready to go.

I've got my onion salad ready to go.

I am just waiting for
this chicken to come off.

Where's the time gone?

I am panicking right now
because I'm just staring at it.

I've got nothing better
to do right now

but to stare at this chicken.

Where's the time?

One minute to go!

Alright, let's start plating.
I've got a minute to go.

I've got no choice but to take
that chicken off the hibachi.

I think the chicken is cooked

so I can quickly toss it up in
that sauce.

But I just hope the flavours
had time to come together.

We need Ramsay-ready dishes
in 10, nine...

JUDGES: Eight, seven, six, five,

four, three, two, one!

Oh!
Well done.

Well done, girls.

It was epic. It was so much fun.

It's exactly what I wanted to
put up on the plate.

Wouldn't it be interesting
if this was on Gordon's menu?

Well, I don't think we've ever been
more excited for a tasting.

These are your go-to late-night
dishes, but better.

The first dish we'd like
to taste belongs to...

..Andre.

ANDRE: My dish.
It hits the marks for me.

It's unique, and it's culturally
significant.

This dish is meant to look burnt,
which is strange.

It's not really about presentation,
it's about mouthfeel.

So I'm really intrigued to see

how they interpret this wacky,
crazy dish.

SOFIA: What have you cooked?

OK, so this is
Spaghetti all'Assassina,

which is basically
a southern Italian dish.

Yeah. Assassin's pasta,
a killer pasta.

It looks so the antithesis of

what we get told to look for
in pasta.

It looks gummy.
Yeah.

It's meant to be, right?
Yeah, yeah.

Yeah.

Andre, the bird's nest that came
up here,

I was like,
"How is this going to go?"

But what is so interesting is,
firstly, the texture.

Like, the texture has that chew.

You wouldn't even call that al dente.

And then it mellows out
with the burrata.

Weirdly, the burrata cleans
everything up.

It's very cohesive to the story
that you told us

when we came to the bench

that the first diners
that ate this were confused.

And I love that you served
a thought-provoking dish

as your first dish
because it's a risk.

But, luckily, you backed it up
with flavour.

(LAUGHS)

Andre.
Yeah.

I think you are mad.
(LAUGHS)

That makes two of us, man.

You know what? I love it!
I've found my person!

I love your way
of doing something quirky,

bizarre.

It's a tangled mess.

That's me, I reckon.
A tangled mess?

He's here to try and untangle
the mess.

Well, I don't think you should
untangle the mess.

I think you should stay
just the way you are

and keep cooking fun,
interesting dishes like this pasta.

Nice one, Andre.

Wow.

It's been
a long time between kitchens.

Good job.

The next one is Darrsh.

(APPLAUSE)

Alright.

Oh.

Mm! Saucy.

Looks great.

DARRSH: This is a
Native Australian S'mores.

It's going to be very quick with me.

It's a celebration.

Well done. Absolutely fantastic.

(APPLAUSE)

This is very special.

At first, you might think
it's quite sweet,

like the Swiss meringue,
but the balance with the spice,

it is very smart. Well done.

Thank you.
Thank you.
Thanks.

I think the big win for you here
is that all of those elements

go really, really well together.

But when the sort of bitterness
of that chocolate sauce

comes together with the softness
and plainness of the meringue

with the spice of that soil,

it's just so great.

POH: I loved
all those Australian flavours.

They were actually very warming.

I think you've definitely taken
your dessert game up a notch.

So, well done.
Thank you, guys.

(APPLAUSE)

Thanks, thanks, thanks.
Good job.

Killed it.
Thank you.

This is absolutely a contender
for the top dish.

Jimmy, we'd love to taste your dish.
ANDY: Come on, Jimmy!

Hello.

I've made you guotie.

These are Taiwanese dumplings.

Jimmy, pretty bold move

making dumplings
for the dumpling queen.

I know!
(LAUGHTER)

Jimmy, whenever I bite
into a dumpling,

I always test to see
if the filling is really balanced,

and yours really was.

It was really, really tasty.

So I really enjoyed it.

Callum!

CALLUM: So I've done ginger noodles
with chicken wings

and a bang bang sauce.

Oh, yeah.

It's the sauce for me. Love it.

Sarah.

Leftover chicken curry
with nei parotta.

The flavour was amazing.

It's just the type of curry

that I just would keep
going back for.

Thank you.
Steph!

STEPH: This is a Mumbai frankie.

So there's a masala.

The chat masala was beautiful.
Zingy, like, bright and delicious.

Thank you.
Here we go, Sav.

JUDGES: Oh!

Like proper smash.
Oh, now I get it!

Oh, I thought you meant,

like, you get smashed.
Yeah.

SAV: So Slosh And Smash
is Sri Lankan patty,

which is kind of like
our version of an empanada.

And I've done a pork mince version
of it with potatoes through it.

And all the sauces are in compliment
to kind of like make it craveable.

Fireworks in that mouthful.

And it was a big mouthful,

but it's just you straight off
the bat with your control of flavour

and balance and different textures.

I could totally come
to kick ons with you,

get there and go,
"Sav, I want my Slosh Smash thing,"

and then that'd come out.

And it is just delicious.

Thank you, thank you, thank you.

(APPLAUSE)

This is fantastic!

I'm just really...

Next stop, Depinder.

(CHEERING)

DEPINDER: I'm so scared right now

because I actually don't know
if my chicken is perfect.

I'm just praying to
all the MasterChef lords right now

that it's cooked to perfection.

(EXHALES)

ANNOUNCER: Which fan favourite
will lift the MasterChef trophy?

Watch every mouth-watering episode
on 10Play.

Uh, tell us
what is your dish, please.

DEPINDER: So this is Aslam butter
chicken.

It is like total Delhi street food.
You'd find this at 12am.

It's not your typical butter chicken

because it's literally butter
and chicken.

Ah...

Well, Depinder...

..I love it.

It is de-li-cious.

You get so much out of the bread,
out of the chicken,

even down to the onions,
your chutney.

Everything together when you eat,
when you have that bite,

it's unbelievable.

Thank you.

You just don't expect
how much flavour is in that chicken.

It really actually shocked me.

And that smoke is doing
so much of that work

for carrying that
really minimal spice work through.

ANDY: It's really, really exciting.

It's exactly what I would go for
if I was like,

stumbling through Delhi at 12am.

Like, I'd just be sniffing.

Like, because I could smell that
a mile away.

I'd just be following my nose.

I really, really love it.

(CHEERING AND APPLAUSE)
Well done, Depinder!

You see?!

I was not expecting that.
Well done.

Snez, get your snacks out!

SNEZ: So, crepes and spreads.

In Serbia, we call them palacinke.

So it's differently made
than the usual French crepes.

The perfect mouthful for me
was a big lump of that cream

with a huge spoonful
of your hazelnut spread

wrapped up in this thin
but pliable palacinke.

Really, really, really delicious.

You're up next, Rue.

RUE: I've made a peanut butter
and chocolate mousse

with a popcorn ice-cream.

I just thought of what
I would always have in the house.

Chocolate, popcorn and ice-cream.

JEAN-CHRISTOPHE:
Your little biscuit is just perfect.

The popcorn are great too,

and I like the way
they all stuck together.

Alana.

ALANA: So we have
a jalapeno popper dip

with some crispy potato skins.

Oh, hello.

(LAUGHTER)

ANDY: The potato skins are boss!

Like, they're so good.

I think they're
the best potato skins I've ever had.

Next up, Audra!

(CHEERING AND APPLAUSE)

Oh!
Gorgeous presentation.

Hello!
Hello!

Very, very pretty.

OK, Audra,

for your first individual cook
in the kitchen,

what have you made?

AUDRA: I call this
The Magic To A Happy Marriage.

(LAUGHTER)

So it's when a half-Indian woman,
a very clever one,

marries a half-Japanese man.

A very clever one?
A very...not very clever one.

Not very clever one!

And it looks so much like
a takoyaki.

Yeah.
Yeah.

But it's fully South Indian
on the inside.

Ah!
Yeah.

Looks pretty epic, eh?
Yeah.

Audra...

..that is...

..perfection.

(CHEERING AND APPLAUSE)

Thank you.

I was so worried when I tried that

because there is so much going on,
like sweet, sour, cooling, chilli,

mustard seeds.

And then it's like
you've crammed as many aromats

as you possibly could
inside of that.

And then just
that beautiful nugget of prawn,

it just provides
this beautiful sweetness.

The fact that you haven't
cooked that before is scary.

Amazing.
Wow.

What's really special about food is
when you can draw from experience

and different cultures and
transform that into your own story.

Yeah.
So in creating this dish today,

it is not just uniquely you,

but all the pieces
that have made you you

up until this point.

Thank you.
It's super special.

It's absolutely
one of the top dishes today.

You're going to make me cry, mate.

(CHEERING AND APPLAUSE)

I've been so blessed.

I've cooked for
the most incredible people

over the last 13 years

and, oh, my God, I said
I was not going to do this.

Oh, you're making me cry now.
I'm nearly gone, too.

You know, I love these guys.

I know we've only just met,

but everyone's up here
cooking their heart out,

and what's so special to them
and what's so delicious to them,

all sorts of cuisine,

and I'm just grateful
to be around everyone.

And this is so special
to be back here.

It's a privilege for me
to be able to taste your food.

You're amazing, Audra.
Thank you.

(CHEERING AND APPLAUSE)

Well done, Audra.

Thank you.

Oh, my God.

Nice one!

Thank you.

Aww!

Jamie.

SOFIA: Hey, Jamie.

I feel like we stopped the clap
a bit early, like...

JAMIE: Yeah, thank you.
I'll take the last bit.

Ooh!
There we go.

So, Jamie, tell us,
what is your dish?

Classic Bilbao tortilla de patatas,

a little saffron emulsion,
and then some mussels in escabeche.

Welcome. I'll say welcome...

..because it's food like this

that takes you deep
in the competition.

The tortilla is perfect, mate,
and that ain't easy.

You know, it's not easy.

It would have taken you a long time
to be able to perfect that,

and you have right there.

This is a winning dish.

This is perfect wine bar food.

It's really succinct, sophisticated.

Potatoes - beautiful,
tender all the way through.

And, oh, the mussels were delicious.

It was just such a lovely hit
of acidity

to just cut through
all that richness.

Beautiful. Thank you.
Stunning.

Well done, Jamie.

Theo, let's go.

THEO: I have a not-so-dirty kebab.

I went oyster mushrooms,
I went sunflower.

POH: The mushrooms,
you managed those so beautifully.

You've maintained
that beautiful smokiness.

And I'm a carb monster.
I thought the bread was sublime.

I couldn't get enough of it.

Declan!

DECLAN: This is
my fully tabouli shish kebab.

Fully tabouli sick shish kebab.
And he's back!

(LAUGHTER)
He's back.

Um...
Can you say that, please?

It's called a fully sick tabouli.

(LAUGHTER)

Fully...
Fully...

A fully what?
Sick.

Yeah.
Tabouli.

A fully sick tabouli.

Yeah, baby!
Yeah!

The breads - tick.

Fully sick tabouli - tick.
Declan's your name.

If only cooking shish kebabs
was your game,

'cause they're a little bit under.

Tim Bone!

(CHEERING AND APPLAUSE)

This is my mixed kebab.

That is like a step up from anything
that you get in, you know,

a kebab shop, for sure,

but I got a bloody lamb bone.

What's that?
Ah!

What's your last name?
Bone.

(LAUGHTER)

Sorry about that.

Next up, Laura!

(CHEERING AND APPLAUSE)

Aww!
A little baby dessert.

You love little bowls.
I do.

Wow.
Speckled.

OK, what have you got?

Vegemite on toast.

So it's
a salted malt Vegemite ice-cream,

so it's not just like

the scream-in-your-face
Vegemite flavour.

So it's, like, a little bit salty.

Then you've got
the brown butter ice-cream

underneath that,

and then that's
sitting on the toast,

which is like
a caramelised bread crumb.

I'm pretty keen to know what
the Frenchman thinks of Vegemite.

Do you like Vegemite?
Have you tried it?

No, never. Obviously not.

It's wonderful.

For every technicality, the crunch,
the sweet, the saltiness,

everything is just sublime,
and I think you are a threat.

Ooh.

It's, like,
very intelligent cooking.

The umami that the Vegemite
gave to the dish was so beguiling.

Like, you know, it has
that slight yum-yuck effect

where you want to go back for more.
Yeah.

It's more-ish
because you want to keep testing

whether you did love it and you do,
and then are you, do you?

(LAUGHTER)

Your bowl is too small!

There's so much left back there,
I promise.

Very rarely does a dessert
come up that balances sweet,

salty, savoury and umami.

That's very unique.

And you pack so much complexity

into those three elements
that it's just like,

how is there three things
in this bowl?

Thank you so much.
Thank you, Laura.
Thank you very much. Thank you.

Thank you.

Argh!
Awesome!

Oh, I'm so proud.
Thank you.

Good job.
Thank you. Thanks, ladies.

For a spot on the gantry tomorrow
and on Gordon Ramsay's menu,

we wanted no-frills,
all-thrills kind of food.

We say your names, step forward.

Darrsh.

(CHEERING AND APPLAUSE)

Audra.

(CHEERING AND APPLAUSE)

Depinder.

(CHEERING AND APPLAUSE)

Sav.

(CHEERING AND APPLAUSE)

Well done. Well done.

Laura.

(CHEERING AND APPLAUSE)

Now, there can only be one winner...

..so we've singled out the dish

that managed to kerb our cravings
and completely satisfy us.

It was ridiculously tasty

and it taught us
all something very important.

The key to winning immunity
is also...

..The Key To A Happy Marriage.

Audra, you did it!

(CHEERING AND APPLAUSE)

Yes! Well done!

Thank you.

(CHEERING DROWNS OUT SPEECH)

So good. Oh, wow.

You must be absolutely delighted.

Your dish is going to be on
Gordon Ramsay's menu in London

in his brand-new restaurant.

Well done.

Thank you. Thank you so much.
Thank you so much.

Audra, you may be safe,
but come Sunday,

the rest of you are headed into

the first elimination
of this competition.

So go home, rest up, and get ready
to fight for your spot.

Goodnight.
Good luck.

Well done, everybody!
ANDY: Cracker day, everybody!

ANNOUNCER: Sunday night
on MasterChef Australia...

(TEARFULLY)
It's been the best time of my life.

I really can't believe it.
An amazing experience to be able
to cook for one of my heroes.

..their first elimination for 2025...

RUE: I did not want to be
the first person to go home.

..is a tear-jerker.

But it's also a triumph.

ANDY: That is exceptional cooking.

JEAN-CHRISTOPHE:
It's just brilliant.

SOFIA: Delicious.
Popping off the plate.

POH: That is a perfect dish.

You smashed it.

Captions by Red Bee Media