All language subtitles for Masterchef.Au.S17E09.1080p.WEB-DL.AAC2.0.H.264-WH

Here we go, guys!
Oh!

Ready?
Let's go!

Ready? Let's go!

(APPLAUSE)
Get into it.

Here we go, crew! Down the front!

Oh, in the fridge!
What's going on?

What do we see?

(APPLAUSE)

Where's the box?

There's no Mystery Boxes,

but I see these fridges at the end.

It's like, "Oh!" Mind's going
a million miles an hour.

What's going on?

Is this what you were expecting
to see this morning?

ALL: No! (CHUCKLING)

Usually, you'd be staring
at those mystery Boxes.

Yeah.

Today, you're looking at some
pretty cool Mystery Fridges.

Today,

you need to pick one of our fridges.

(CHUCKLING)

But...

..you won't know what's inside

until after you've made your choice.

(LAUGHTER)
They're spewing! They're spewing!

Of course.
It's a blind pick!

Ooh!

Stand in front of the fridge
that you want to use.

Oh, my God!
My God!

Oh, yes.

Come on, let's go. We're on.

Choose carefully!
You want to make the right decision!

I want to go here.
Oh, my gosh.

I think.
(LAUGHTER)

You bet! (LAUGHS)

Oh, I'm torn now.

The four judges have completely
different cooking styles,

and they're all known
for different things.

Jean-Christophe is known
for all things French cooking,

so I'm expecting maybe foie gras,
or some duck in there,

maybe some beautiful French cheeses.

I reckon Poh's
the biggest wild card today.

Poh can swing between
sweet and savoury,

so there could be anything
from, I don't know,

beautiful South-east Asian herbs,

through to puff pastry.

Oh, I'm torn now.

Yeah, I know.
It's not too late to change.

Andy's known for beautiful,
fresh produce.

He loves big, punchy ingredients,

so I'm expecting
maybe some beautiful flavoured oils

or vinegars, seafood, maybe meat.

Sofia is incredibly well-travelled,
and she's got this amazing palate.

Her ingredients today
could be anything,

from Eastern European beetroot,
through to Mexican chillies,

through to Thai fruits.

Could be anything.

Everyone's kind of doing the dance.
Where are we going to land?

JEAN-CHRISTOPHE: Oh, you can't see!
No, we can't actually see!

So, with all that in mind,
I'm going to choose Andy's fridge.

POH: Oh, my God, I've got none!

I expected this.

Sorry, Poh! (LAUGHS)

You will be cooking with...

..my...

..rinds!
Ooh!

Rinds?
Oh, yeah! Cheese rind and, uh...

Bloody hell! You don't
need to get over-excited that much!

What else do you want? Caviar?!

Yay!
Foie gras?!

Steaks?

Rinds.
Rind.

Rind.
Rind.

Rind.
Rind.

Audra, Darrsh, Depinder?

Knock-knock. Who's there?

It's some of my...

..pastry offcut.

Ooh!
Ooh!

OK.

Wow, OK. You lucky lot.
You chose my fridge.

You'll be cooking with...

..herb stalks.

Declan, Jimmy, Sarah and Theo,

you're cooking with...

..leftover pickle juices.

Really scraping the barrel, hey.

(LAUGHTER)

These fridges are not at all
what I was expecting.

Honestly, I was thinking
they're going to be brimming with

a whole bunch of
different ingredients

that suited the judges' palates,

and we've got scraps, things that
would normally go in the bin.

In each of these fridges

are leftover ingredients
that we love,

and that we always keep on hand
to trick up a dish at home.

While some may see these ingredients
as scraps,

we see them as short cuts
to flavour town.

They're nifty little hacks,
unique to each of us.

We know plenty of ways
to incorporate it into our cooking,

but we want to see
what you would do with them.

Oh, I always use the leftovers.
I hate waste.

Like, I actually really hate waste.

Even if my husband has to eat
the same thing for a week,

I don't care,
because we're not wasting any food.

So, it's great.
This is perfect for me.

So, what I have in my fridge,

I've got some parmesan rinds,

pancetta rinds, and orange rinds,

and I've chosen those rinds
because it's very much like me.

The older it gets,
the more you get out of it.

Yeah.
So, it's fantastic.

Alright, so, I'm really passionate
about no waste,

and I never let anything
go in the bin.

So, I actually repurpose
all these in my kitchen.

I always transform them in some way,

so that's what you have to
think about, OK?

So what I've got in there
is cooked puff pastry shards,

coffee cardamom chiffon scraps,

and then I've got some
savoury pastry,

but they're blue-cheese flavoured,
so strong flavour.

So, in here, I've got dill stalks,

some coriander stalks,

and parsley stalks with the root on.

It's all about getting creative
with using what you've got left over

on the herbs.

So, the stalks and the stems,
a lot of flavour,

if you know what to do with them.

Alright. So, you've got the leftover
juice from pickled ginger,

dill pickles and jalapenos.

We've got this mentality
in my family,

which is "Just don't
get rid of anything,"

and that includes the pickle juices,

and there is so much
you can do with that,

in terms of texture, actually,
and flavour.

A lot of versatility in this fridge,
waiting for you.

OK, you've got your ingredients,

and you need to use at least one of
them to make us a knockout dish.

We're giving you 75 minutes.
OK.

OK.

You also have access
to the pantry and garden.

ALL: Oh!
That's good.

Today, we are looking for
the top four dishes.

ALL: Oh!

If you bring us one of those,

..you'll be cooking tomorrow...

..for immunity.

ALL: Oh, yes!

Oh, what a deal.

And the good news
doesn't stop there.

All: Ooh!

You're also cooking
for an incredible prize.

Do we win a fridge?

Whoever makes us the dish of the day

will win a ¤5,000 LG voucher

to help stock their dream kitchen.

ALL: Ooh!
Yes!

(APPLAUSE)

Wow.
Are you ready?

ALL: Yes!

Your time starts now!
(ALL CLAMOUR)

Alright, alright, alright, alright.
Alright, alright, alright.

Crazy!
Crazy.

Phew!

I'm exhausted.

I think I just ran a marathon
to and from that pantry.

Shocked, but in all the best ways,

because Parmigiano rinds
and pancetta rinds,

I literally have bags and bags
of them in my fridge,

so I feel so at home right now!

I was expecting a fridge full
of anchovies and beautiful goodies

from Andy.

Not quite what I got,
but I think the concept of, um...

..of making sure we don't waste food
in Australia is so important

that, uh, I think it's
a really great challenge.

I'm actually really excited
for this challenge,

because, in Australia, collectively,
we waste too much food.

So, I think trying to find ways
to use things

that otherwise might go in the bin

is a really responsible thing to do,

and it's a really creative thing
to do.

However, this is
a tricky challenge today,

because I love using herb stalks,
but I would never use them as, like,

the primary ingredient
in a MasterChef-worthy dish.

But my challenge today
is to figure out

how to not only make these
herb stalks feature in the dish

from Andy's fridge,

but actually enhance it as well.

So, I'm going to be using
the coriander stems

in a few different elements.

I'm going to do, like,
a chilli lobster.

I'm going to do it
with coriander noodles.

So, I'm going to use coriander stems
in the noodles themselves,

and then in the base for this kind
of chilli sauce I'm going to make.

I feel confident that if I use
the coriander and parsley stalks,

I can make them a really big
flavour bomb in these noodles.

I think it's a pretty efficient
and unique way

to incorporate this ingredient
into my dish.

These coriander noodles are...
I think they're gonna taste good,

but they're a little bit more tricky
to work with than, uh,

a regulation dough.

Herb stalks are packed with flavour,
but they can be pretty fibrous.

So, my challenge today
is to make sure

that I can pack in all that flavour,

but not ruin the texture
of the noodles.

I want the flavour of
the coriander to come through,

but I just don't want it to affect

that kind of chewy, slippery,
al dente kind of texture

of what you'd expect from a noodle.

So, just really working it hard
in the pasta machine,

to try and get it nice
and beautifully laminated.

I love this challenge,
and love what we've all gone for,

because I feel like
they've all got bags of flavour

that just needs to be...
POH: Yeah.

..hatched out for people to enjoy.

So, why did everyone put
what they did inside their fridges?

Well, I think, for me, that's
genuinely what I have in my kitchen.

I do legitimate things with them.
So, like...

What's your go-to?
So the puff,

I pulverise it with
a bit more butter and icing sugar,

and then I make cheesecake bases
with it.

Oh, that's good.

But you can do a really beautiful
tart shell with it, as well.

Pickle liquor. What have you got?

Pickle liquor is so good
for so many things.

It adds tang. You can sort of use it
with or instead of vinegar

in salads.

If you have enough time,
you can even tenderise meat with it,

and it just adds so much flavour.

What I will do, the parmesan,

I will for sure make a soup.

Mm.
With my oranges,

what I would tend to do
is to dry them up,

powder them on the top of
any white fish.

Ah, yum!
On mullet, especially.

Yum!
It's just fantastic.

Yeah.

Orange smells nice.
An interesting one.

Yeah.
I don't think anyone's doing this.

Is there anything about you
that's not interesting?

(THEY LAUGH)

Hello, Andre.
Hello.

Andre.
Hello.

What have you got?
OK...

Obviously, you went with
Jean-Christophe's fridge.

I did.
Dunno why. Could be a mistake.

Yes. I was expecting rinds.
Not. Um...

I've decided today to do
a tortellini in brodo,

but not a traditional version.

It's kind of inverted.

Inside the tortellini is cream
and Parmigiano,

and a little bit of orange zest
from the rind.

Yep.

A quail and pancetta rind brodo,
or broth.

I'm clarifying it...
Nice.

..so it's clearer.
Yep.

The eggwhite's already whipped.
(WHISTLES)

Wow, wow, wow, wow.
It's interesting.

So, tortellini in brodo
is a chicken broth

with little tortellini,
filled with meats.

It could be mortadella,
it could be pork,

and it's one of the great dishes
of the world.

So, today, I'm going to turn that
on its head.

Instead of making
the pasta with meats,

I will be making a little filling on
the inside of the tortellini

of orange zest, cream and parmesan,

and then I'm going to make
a really deep consomme

of quail, chicken
and this smoky pancetta.

I love the way you cook
in this kitchen.

It's very experimental, right?
Yeah.

You always push yourself
to the absolute limits.

Yep, yep.
I think what we have struggled with

some of your dishes...
Yep?

..is it seems to be very convoluted.

Yep.
And sometimes it goes a bit far.

Yeah, yeah, yeah.

So, I think just make sure
that when you taste it,

when we taste it, we just go...
Yep.

.."Tasty!"

This dish is out of the wacky brain.

Squeeze of oil.

Boom!

And there's always a chance
that it's not balanced.

But...

Push, push, push, push!

..I am here to win that immunity.

So, I've just got to make sure
that I've nailed all the flavours.

Mesdames, messieurs,

one hour to go!

Whoo!
Let's go!

Yum, yum, yum, yum, yum.

I chose Sofia,
and we've got some pickling juices.

This immediately sings something
to me, which is my mum's cooking.

When I was a kid,
we would always have leftovers,

and my mum used to make
these beautiful fresh pickles

to go with the leftover food.

One of the first things I remember
as a kid,

we used to have these
beautiful pickled ginger,

a little bit of chilli, sugar,
and these lovely pickling juices,

and this is just
taking me back to that.

My mum is the foundation
of why I cook.

Growing up, she's the one
that inspires me with a lot of this.

We used to have restaurants,

and cooking was always something
that she uses to show her love,

but also to show our tradition,
and who we are.

Today, I'm going to be making
an Asian scampi salad.

The elements will be

these beautiful cucumber pickles
that my mum makes,

and I'll be using
the ginger pickle juice.

I will be doing my version of, like,
a Nam Jim with that.

Nam Jim sauce,
it's really lovely sauce

that goes with
any kind of fresh salad.

It's made of chilli, garlic
and sugar, lime juice.

But instead of lime juice,

I will be using
the ginger pickle juice.

And with that we will have,
I guess, crispy shards.

So, basically I'm actually
marinating this

in the pickle juices,

I'll be frying that
and then we will have these scampi

with the Nam Jim on top,
which will be seared on top.

I'm just going to cook with
a little bit of love today,

and hopefully it'll make it
up there.

Food and family
has always been part of our DNA.

This means the world to me,
that I can do something to honour

the memories that my mum's
given me,

and to be top dish would just be
the most amazing feeling.

So, I'm really hoping I can
nail this and make my mum proud.

Mummy, this is for you.

Today, we are cooking
with the judges' leftovers.

I need some pancetta.

I chose Jean-Christophe's fridge.
(CHUCKLES)

I was not expecting rinds, at all.

There was some parmesan rinds,
orange rinds and pancetta rind.

It was definitely unexpected,

but I just can't explain
how excited I am to see rinds.

It's just such a flavour boost
to any food.

I actually have
a top component in my fridge

that I keep all my rinds,

especially pancetta and parmesan.

I cook with them all the time.

Delicious.

Today, I'm making smoked egg yolk,
with silky, velvety pasta,

in a pancetta and parmesan broth.

My pasta is going to be sit

on top of this beautiful
smoked parmesan pommes puree

and sauteed mushrooms.

I'm going to have smoked yolk
on the top,

and I'm going to make this beautiful
pancetta and chicken broth

to go around,
a bit more like a sauce.

So, I'm making a lot.

But you know what?
This is the day to push yourself.

Do you think I'm going
to really keep it simple? (LAUGHS)

Did you ever see Snez
keeping it simple?

No.

No-one's going home today.
You can just win.

So, this is a perfect day
to throw everything you have,

and to go a little bit crazy.

Whew!

Shut the fridge door!

You've only got 40 minutes to go!

JEAN-CHRISTOPHE: Allez!

Pet hate...
Cling wrap?

Torn cling wrap.

Pet hate. Pet hate!
Aah!

(LAUGHS)

OK, Darrsh, you're one of three
that picked my stuff.

I know.

Thank you, firstly.

I just noticed you picked
the blue cheese pastry.

Tell me what the dish
is actually called.

So, it's going to be a blue cheese
tartlet, with a beetroot puree,

a goat's cheese cream,

and caramelised walnuts.

I just want to flag something...
Mm-hm?

..that you have to remember
that those were offcuts, right?

So, the pastry
has already been worked.

Yeah.
I would make sure you test that...

OK.
..for shrinkage.

Yeah, alright.
Test for shrinkage.

Yes.

Whooshka Babushka!

Declan...
Ladies.

..loving your taste in fridges.

How are we? Yeah! Good stock!
Yeah!

Happy days!

What's going on here?

So, today, I'm doing okonomiyaki.

It's like a Japanese
cabbage pancake.

A dashi broth here,

and then I've got a beautiful bit
of coral trout I've portioned,

brining in the fridge.

I've used the pickle brine
in my okonomiyaki mix,

and then I'm going to be making,
like, a Japanese mayo

from the ginger brine, as well.

Smells good.
I mean, it's like, Japanese cuisine,

pickle...
Yeah.

..no brainer.
Exactly.

Hello!

When I opened my fridge,
what did you think?

I love it.
You love it?

I love...I do exactly
the same thing.

So, I'm doing a dessert. I'm going
to do a cardamom ice-cream.

It's going to be crusted
with all of these yummy bits.

You should end up looking at
a piece of chicken schnitzel.

Did you say chicken schnitzel?

It, well, it should look like...
You're crumbing it.

In terms of you're crumbing it?

It look like a little round
chicken schnitzel.

I think that's the key.
Yeah, yeah.

I think it's going to be
all about texture for you.

Yeah, yeah.

(THEY LAUGH)

Good luck!

Nervous eating!

Can we just get this on camera?

He gets an immunity pin
and he thinks he owns this bench.

Mate.
Shots fired!

Fighting words, yeah.
(LAUGHS)

I was very happy with the rind pick,

because I know it has
tons of flavour in it,

so I'm just going to try to keep
the essence of the ingredients

that we were left with.

Ben.
G'day, Ben.

Chef. Andy. Chef.
Good day. How are you?

Good, thank you.
Lovely smell from your area.

Yes.
So, what are you doing?

So, today I'm cooking
pan-fried quail breast,

and it's going to have
a cauliflower puree,

and a sauce made from
the cheese rind and the ham rinds.

So, I've caramelised this cheese
right down, like toasty cheese,

toasted cheese sandwich
kind of thing.

Smells insane!
I know, doesn't it?

And this is going to bring it
together, the cauliflower,

sort of cauliflower cheese.
OK.

That's my kind of thinking
of those big, big flavours

going with the quail.

It's very strong.
Yeah.

I've just got to try to
keep it in check.

Excellent.
You said it. Now you got to bring it.

I know, right?!

The judges are a bit worried
about the size of the flavours.

I mean, I've got a bit of
a worry myself.

The cheese is full on. You can
smell it in the whole kitchen.

Everyone's commenting on it.

You can smell that.
What's that?

You can smell that parmesan.

And the pancetta rind is also,
like, salty and strong.

Plus, the quail, it's so delicate,

so I've got to make sure
all the flavours work together.

I'm just going to
taste, taste, taste

and maybe just get some inspiration
at the right time

to finish this off.

Listen up, guys. 30 minutes left!

30 minutes!

You're like my little duckling,
following behind me!

Let's go. Let's go.

Can I have a look?
JIMMY: Yes, of course you may.

He loves a little crispy thing.

I love a little crispy
somethin' somethin'.

Looks good, Nonna.
Thanks.

Nonna Rhi.
Thanks, mate.

Yeah. I'm practically a nonna.

Rhiannon.
G'day.

I'm doing a lamb gozleme.
Ooh!

With, like, a little mint
dipping sauce and peppers.

Right. Herb stalks.

Are you doing anything
creatively with them?

In the mince mix, I've got
coriander root, parsley root.

Right. You're pretty excited
about this one, aren't you?

Man, you know what, Andy?

I'm actually really excited

'cause I went to Sonsa Markets

and I got to have a day
with the Turkish aunties.

You actually did that, I love you.
And they were incredible.

I was in the glass window
for the whole day,

and I was just, like,
waving at everyone.

I'll take you down there.
It's amazing.

They roll gozlemes
right in the window.

They got a translator in for me

so I could play with
the Turkish aunties.

So, this is a little ode to them
for being so friggin' amazing.

Wow.
Yeah.

Love the story.

Pull it off.
I'm pulling it off.

I'm practically Turkish now.

Yeah.
Thanks, guys.

SNEZANA: Today I'm making smoked
egg yolk pasta with a broth.

What I'm hoping for
is this silky smooth sheet of pasta

covering sauteed mushrooms,
smoky broth

and a parmesan-infused pommes puree.

But I'm so stressed.

Come on, pasta, get together.

There's not much time left,

and I don't even have
a single element finished.

Snez, are you pleased
you choose my fridge?

I love it. So, I am making
this, like, pasta dish.

Underneath, I have this broth.

I still need to reduce it
a little bit and, um,

yeah, finish it off.

But I punched it with lots of
parmesan rind and lots of pancetta.

I'm gonna have parmesan-infused
pommes puree on the bottom.

It's gonna be kind of creamy,

and I have smoked yolk that's going
to be kind of sitting on the top.

And I have some sauteed mushrooms
with the garlic and, um...

Oh, she's still going.

I also dehydrated some orange.

To make to make what?

To make, like, a salt.
Orange-zest salt.

You are very adventurous.

But do you think, in 20 minutes,
you're going to deliver the dish?

Less talk, more do.
Yeah.

There's a lot going on.
A lot to get done in 20 minutes.

Good luck, good luck.
All of you, good luck.

Wow. That's a lot to do there.

Oh, my God! What am I doing?!

Hmm!

ANDY: There's no time to chill out!

You've only got 15 minutes to go!

JEAN-CHRISTOPHE: Allez!

Our big Queensland prawns.

That's a bit biased, mate.

I think New South Wales
prawns are pretty good.

Catlike reflexes.

There's a lot going on,

but everything's starting
to come together.

The noodles are looking great.

Really nice and vibrant green
from that coriander.

Today's challenge is all about using

what we'd perceive normally
as waste ingredients

to create inventive dishes
and incredible flavour.

Right now, the trick is getting
the herby flavour infused in time.

And, so, I've got
a lobster stock going,

so I'm using coriander stems
as kind of the base for that.

I've got my chilli paste
cooking away.

The lobster, it's really gently
baking in the oven

with this coriander sort of butter
all smeared over it,

just to make sure
I can meet the brief today.

Yeah, so far, so good, I think.

Poh was right.

The tart shells have definitely
shrunk for my blue-cheese tartlet.

So, I do have a bit of time now.

I might go around the sides

and just file them down a bit
to make them look nicer.

And then I'm going to smoke
this beetroot puree,

peel off the skins, blitz it up,

hopefully it all comes together.

Alright. That's good.

I've just worked out the cook
on my coral trout out.

Um, I've made my dashi broth.

I'm using the pickle juices.

And I'm just working
on another sauce

and I've made 'onomokyaki' pancake.

I hope I'm saying it right.
(CHUCKLES)

Onokamonyaki.

Okonomiyaki.
Okono... I'm impressed.

Yeah, you're nailing it.

Yes!

I picked Poh's pastries.

So I've got my cardamom ice-cream
on this puff pastry

and cardamom cake crumb.

I'm gonna stick one of these fellows
in it.

It's going back
in the fridge, freezer.

I hope this dish is gonna be enough
to get me into top four.

JIMMY: I'm going good.

You know, this here
is a very simple dish

so I'm quite comfortable
at the moment.

Today, I picked Sofia

and I've got dill mustard
and some ginger pickle juice

to make an Asian scampi salad based
on my mum's pickled cucumber.

It's a pickling juice extravaganza.

So I blowtorch the scampi and
it's looking absolutely beautiful.

I've fried up the crispy chard

and I've made my nam jim sauce.

But instead of using tamarind water
and lime juice,

I use ginger pickle juice.

I taste my nam jim sauce...

..my goodness, it's delicious.

It brings me back to my mum's
beautiful fresh pickles.

ANDRE: Today, I'm redefining
a classic.

Turning a traditional
tortellini in brodo

into a very, very
sophisticated inversion

by changing the filling of
the tortellini from meats to cheese.

So I've made the pasta,
the filling for the pasta,

which is full of parmigiano, a
little bit of cream and orange rind.

I've made the pancetta rind
and quail broth obrador,

and I've just now gotta put it
all together.

Gotta cook the pasta, balance
the sauce and then finish the dish.

I've never done this dish before

but it sounded good
as I started coming up with it.

There is absolutely no doubt
this dish is a little bit wacky,

but I'm not interested in being
on MasterChef to play it safe.

You need to go the extra mile
when you cook

if you want to play for immunity.

So, yeah, this is a risky dish.

It's probably something that judges
have never seen, never tasted.

So hopefully, it turns out.

Ooh.

It's good.

SNEZANA: I'm actually boiling.
RUE: Yeah, same.

And I'm never hot.

You are very hot.

Yeah. (LAUGHS)

This is me in the kitchen.

Bit chaotic, bit crazy,
running out of time, you know?

Keep adding more elements
to this pasta dish.

Um, the most important here
is to finish my broth

'cause that's gonna connect
everything really nicely.

OK.

I'm loving this sauce. I can hear
pancetta and I can hear parmesan,

and I can hear them talking
to each other.

And that parmesan-infused pommes
puree,

that's just soft and beautiful.

Oh, my God, pasta.
I need to cook my pasta.

POH: You'll want immunity
when elimination comes a-knockin'.

Ten minutes to go!
(JUDGES CHEER)

That's good, that's good,
that's good.

That looks delicious.
RHIANNON: Thanks, buddy.

I chose Andy
and I'm doing a lamb gozleme.

And I'm just about to chuck it
in the pan.

Today, I want to make
my Turkish aunties proud.

They taught me everything they know.

So I need to get this pastry perfect.

It's often so thin, isn't it?
It is.

You spend a lot of time getting it,
like, super duper thin.

And then you roll it out and then
you fold it into each other.

This looks really good.

I'm getting the right amount of thin.

It's crispy and it has
a beautiful caramelisation.

This is like a great dish.

I need to elevate this dish
in some way.

So I think I'm gonna make
a coriander root pickle.

I love a pickle, right.

So I want the pickle to cut through
the richness in the lamb.

And I think that pickled coriander
will just finish the dish off.

SOFIA: Three minutes to go!
C'mon!

How you going, mate?
Yeah. I'm going good, buddy.

What about you?
Yeah, just gotta plate.

Nice!

Oh, yeah, I'm pretty happy.

I think it's well rested.

Today I wanted to cook
a standout dish that is unique

and tastes delicious.

I think cauliflower
goes with cheese.

The quail's got a sweetness
the same way the pancetta does.

But they have big flavours

and the cheese versus pancetta thing

might be a little bit hard
to work out.

So I decided to add
some cauliflower leaves

dressed in a parmesan reduction.

I think this helps balance out
the texture

and also the flavour of the dish.

So you have the quail sweetness,

the lovely creaminess of the puree

followed by the greenness
of the leaves.

So fingers crossed the judges agree.

One minute to go!
C'mon, one minute!

Wow.

SNEZANA: Ooh. I went a bit overboard

'cause there's, like, a bit
too many elements here,

but there's lots of parmesan rind
and lots of pancetta.

THEO: This is crazy. This is crazy.

10!

9, 8, 7,

6, 5, 4

3, 2, 1!

Well done.

Good job. How'd you go?

Hey.
Oh, that looks beautiful.

I have definitely done my mum proud.

And I'm just dying to sort of hear
what the judges think about this.

I'm just hoping that, you know,

the flavours and the textures is
gonna get it up to the top dish.

Four fridges,
four of our favourite hacks

and we are looking
for four top dishes.

The first one we'd like to taste
is yours, Snez.

I'm usually a little bit hectic
and I made so many elements.

I feel like I really pushed myself
today.

And also I've taken some risks,
so I'm kind of proud of myself.

But then again, I'm doubting myself.
What have I done?

Run us through the dish then. It
sounds like there's a bit going on.

So it's a pasta veil.

I have assorted mushrooms
underneath,

parmesan-infused pomme puree.

Have chicken and pancetta
parmesan broth,

and I have smoked egg yolk
and the rind salt.

This is a masterpiece as a dish.

I absolutely love the fact
that you gambled

to use potatoes and pasta together
and both immaculately cooked.

Your mushrooms are juicy
and crunchy.

Your smoked egg is delice.

It is really well done.

There is no dry skin.
It's just perfect.

Thank you, Chef.

Snez, I can't get enough
of that bowl of food.

Like it is on another level.

You can tell you're familiar
with the rind game

because all of them work really well
to give the broth umami

and to give it a lot of body.

I really love that.

I was very worried about...

'Cause when we were at your bench,
I was like,

"OK, that's element number
1, 2, 3, 4, 5, 6, 7, 8!"

I was like,
A, is she gonna get it done?

B, is it gonna go together.

You win.
Thank you. Whoo!

Whoo! (LAUGHS)

My God!

Next dish is yours, Jimmy.

I am so happy with this dish,
you know?

I've cooked from the heart.

Used these juices in ways
that I would really love.

Wow.

So if I could get one of
the top four dishes,

it would mean the absolute world
for me.

I just hope the judges enjoy it
as much as I do.

What did you cook?

Well, today I've got
a scampi Asian salad.

It's a sashimi of scampi,

some crispy chard
and pickles of cucumber.

And my version of my nam jim.

It's made with
the ginger pickling liquid.

Lovely. We're gonna dig in.

Jimmy, I've got a lot riding
on this one

because you used my pickling liquors,

so I really wanted you
to do them justice.

And I think you've...

..absolutely done that and
done justice to your mum as well.

Thank you.

You've treated the scampi
so beautifully.

There's still that rawness to them,

so you've got
that lovely creamy texture.

And because it's intense
in that way,

it goes really well
with the powerful nam jim.

I think you've done
an absolute ripper job.

Thank you.

Jimmy, that is a plate
full of just O-M-G, mate.

I don't think you could have done
Sofia's pickle liquor justice more

if you try.

Best thing about this dish

is no matter what you try -

scampi, the pickled cucumber
or the fried goodies,

you just get this slight hum
over the top of everything

of the pickled ginger juice
in this nam jim.

I think it was really,
really cleverly done.

And you've executed it to a tee,
mate.

Oh, my gosh.

Mama Jimmy should be very, very
proud.

I'm so pleased.

Thank you, buddy. Thank you.

Next up, Audra.

So I made a cardamom
and cinnamon kulfi.

I think you've done
a fantastic job.

The flavours are brilliant.

They all go seamlessly together.

It was super creamy as well.
Amazing.

JEAN-CHRISTOPHE: Monsieur Tim.

Today I've made you Thai green
curry scampi.

That's my favourite curry I've had
so far in the MasterChef kitchen.

Oh, wow.
Like, I'm obsessed.

Samira, please.

Today, I made you guys chicken kabsa
with a mint and tomato chilli salsa.

Samira, I love it.

Your rice is tasty, it's parfum
and it absorbs my orange rinds,

which is not easy.

Your dish is next, Laura.

I've made tortellini in brodo.

ANDY: The broth is deep. It's rich.

It's just a really perfect dish
to go with today's challenge.

Thank you.

Let's taste your dish, Alana.

I've done a burnt orange peel sorbet

with a fennel namelaka
and a white chocolate shard.

It's fresh, it's colourful.
It's just perfect.

Thank you.
Thanks, Alana.

Thanks, guys.

Next one, Ben.

I'm really happy with how
the dish looks.

Hope it's gonna taste just right.

Ooh.

Have I balanced out the parmesan
and the pancetta flavours?

I think so but there's only one way
to find out.

If one thing's too strong, the whole
dish is gonna be a bit weird.

ANNOUNCER: Which fan favourite
will lift the MasterChef trophy?

Watch every mouth-watering episode
on 10 Play.

What is the name of your dish,
please?

Uh, so it's pan-roasted quail
with cauliflower puree,

cauliflower leaves
and a pancetta and quail jus.

OK, well, let's have a taste.

I absolutely love your dish.

I think it is very well executed.

The cauliflower, I could sleep on it,
it's just superb.

Sauce. I can detect your wine.

It's gentle, but there is a reason.

It's pure. There is depth.

So well done.
Thank you very much.

I love that you've used the leaves
of the cauli as well,

but also keeps them really fresh
and green and crunchy.

It worked perfectly.

Ben, that's just classic cooking
done really, really well.

Just the way that you really
carefully cook that quail,

you kept it beautiful and pink.

Spot on. I really loved it.
Thanks so much.

Right, Rhiannon. Let's go.

I always walk up to the judges
with apprehension

because you just don't know.

But I would love to be a contender
for the top four spot.

Cook for immunity tomorrow and do
my Turkish aunties proud today.

Hey, guys.

POH: Oh!
Oh, yeah, let me at it.

What did you do?

I did, um, a lamb gozleme.

Herb stalks. Where are they?
They're everywhere.

Um, they're in the mince.

There's a pickled one,
they're in the yoghurt.

Is it...

..up there...

..with one of the tastiest things
we've had today?

Definitely yes, yes, yes, yes.
What?!

No way!

It started with that pastry.

You wanted so much to get it
wafer thin.

And that's exactly what you've done.

And then you can see
that it's just been stained

by that beautiful,
abundant lamb mince filling

that you've got inside there.

And I was like, "Oh, she's done
my stems justice here?" You know?

But then the pickled stem
was an absolute genius idea.

So yes, you have done the Turkish
very, very proud.

Yay!

Rhiannon, it's so lovely
to see you overjoyed

at this, like, thing that you've
learned from this community

and be able to replicate it in here
and share it with us.

What I love is that you pack so much
in there

and the pastry is still super crispy.

Yeah, really delicious dish.
Well done.

Amazing. Thank you.

Yay! Thanks, guys!

We'd love to taste your dish,
Declan.

I have made okamoniyaki
with a dashi and coral trout.

(CHUCKLES) You can't just say it
once more.

Okamoniyaki.
A-conomi-yaki.

Okonomiyaki.
(JUDGES LAUGH)

POH: I think it was really ambitious
but I think the okonomiyaki alone,

it's really salty

and the dashi just feels
a little bit off whack.

Like, it's very heavy on the fish.

Darrsh, we'd like to taste your dish
next.

It's a blue cheese
and beetroot tartlet.

The combination, I think it
actually works quite well,

but some of the parts here are,
like, almost a centimetre thick.

For something like this, you want
something thin, crisp

that's just gonna disappear
into your mouth,

especially with that soft filling.

Next up, it's Theo!

I made ginger pickled pork skewers
with dill pickle gel and brioche.

Theo, I love the cook on the pork

but I thought the gel was
a weird choice texturally.

I actually don't think your brioche
were great, unfortunately.

I think they were quite dense
and a little bit dry.

I think you can do better.
Fair enough.

For team herb stalks, Callum!

In today's challenge,
I've really tried my best

to elevate Andy's herb stalks
which otherwise might go in the bin

into a really bougie dish.

I just hope I've succeeded.

Oh, he's got a... Ooh, OK.

That is...
Whoa!

..green.
That looks intense.

So there's coriander parsley
noodles,

coriander chilli tamarind sauce.

And then I've roasted the lobster

in a coriander makrut lime compound
butter.

You definitely have the knack
for flavours.

I like your sauce. It's new to me.

I've got the concept of the
saltiness, the sweetness,

the tamarind.

Everything is actually
well balanced.

I think you nailed the brief.
Thank you.

I think it was very, very delicious.

To the noodles, it was so fragrant
with the perfume of the herbs.

And you really managed to jam a lot
of that flavour into the noodles.

And you've managed to keep them
al dente, which is amazing.

ANDY: Callum, in terms of using
the herb stems,

so creative and so well executed
in those noodles.

The flavour and the texture
of those noodles,

like, it is...
It is really, really well done.

The lobster for me
was perfectly cooked. Just set.

That little butter over the top
was sensational.

Thanks for the feedback.
Appreciate it.

Andre, we'd like to taste your dish
next.

This dish is out of the wacky brain.

And it's probably something
the judges have never seen.

It's nerve wracking.

I just hope they like it!

So the dish is a tortellini

with orange rind and parmesan

with a consomme of the pancetta rind
and quail.

Finished it with a little bit
of saffron thread

and a little parmesan rind oil.

Well, you said it's a bit wacky.
Let's see if it's delicious.

JEAN-CHRISTOPHE: Andre...

..this is a magical piece
of yourself.

Not only you've used the rinds

but you've used the three different
rinds,

which is not an easy combination.

Your pasta - impeccable.

The filling is perfect.

Your broth is well balanced.
It's well seasoned.

It's well cooked.
You make it look so beautiful.

It look like is easy. It is not.

Thank you so much. Cheers.

For me, the thing where I know
that your wacky brain worked

was the saffron.

That really highlighted the orange
in here.

And I was a little bit worried
that there would be no real

kind of ode to all of those three
rinds in Jean-Christophe's fridge.

The saffron was the masterstroke,
mate. I'm really proud of you.

Andre, mate, it is dishes like this

that prove that you are back to win
and you could bloody well do it.

Thanks, guys. Thank you. Cheers.

That was unbelievable.

Cheers.

Our leftovers left you
under the pump today.

But you all still knocked this one
out of the park, guys.

It was really hard to choose
just four winners.

But if I call your name,
step forward,

you're cooking in tomorrow's
pressure test for immunity!

(ALL CHEER)

Andre.

That was a stroke of genius.

It was wacky, but also wonderful.

Well done.

Nam Jimmy.

You did those juices justice,
my friend.

The flavour, it was bang on.
Well done.

Snez.

Oh, well done. Well done.

Bowl is delicious as that, full of
guts deserves nothing but glory.

Well done.

Ben.

Well done, Ben.

We smashed that plate.
It was executed beautifully.

Well done.
Thanks.

Now we have unfinished business.

There's still a massive prize
to give away.

All four of you deserve it.

But one of you did something
ultra unique and technical

and did it flawlessly.

So congratulations...

..Andre.

Well done, mate.

Well done.

Wow. Wow.

I can't believe it.

I'm bringing back a war chest
to the family.

¤5,000 LG voucher.

Wife is gonna be stoked.
The kids are going to be excited.

Happy days.

Andre, Jimmy, Snez and Ben,

tomorrow one of you will be walking
out of here with immunity.

Whoo!

For now - night-night.

POH: Well done, everyone!

JEAN-CHRISTOPHE: Well, I have to say,
three of them got my fridge.

(ALL LAUGH)

Three... Three out of four.

ANNOUNCER: Tomorrow night...

Please give it up for...
Curtis Stone!

..his pressure test already comes
with a twist.

I'm in a pressure test.
But I'm wearing white.

It's like a masterclass for us.
Yeah. It's great.

But wait, there's more.

This pressure test
will have no recipe.

Ooh! Oh, my God.

Ha-ha!

I'm spiralling...
Argh!

..out of control!

Curtis, are any
of them doing it

the way that
you'd do it?

Jeez. Oops!

No.
(ALL LAUGH)

Captions by Red Bee Media