All language subtitles for Masterchef.Au.S17E12.1080p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER: Previously on
MasterChef Australia...

It was a whole week of
immunity-winning challenges.

SOFIA: Oh.
ANDY: OMG.

It is on another level.

POH: Wow.
Holy moley.

JEAN-CHRISTOPHE:
This is a masterpiece.

Then...
Curtis Stone!

(CHEERING, APPLAUSE)

Whoa-ho-ho-ho!

There isn't a lot of margin
for error.

Oh!

Congrats, Ben. Pin on your apron.

Immunity from the next elimination.

Whoo!
(LAUGHTER)

And...
Ooh-la-la!

..a service challenge
with a French twist...

Viva la France, Jean-Christophe.

..served up revolutionary dishes.

POH: Oh, my God. Oh, my gosh!

ANDY: Beautifully cooked.

A-plus, plus, plus,
plus, plus, plus.

With the blue team
and the green team

all winning immunity
from tonight's elimination.

(CHEERING, APPLAUSE)
Ooh! Ooh!

SOFIA: Good morning, everyone.

RUE: We get into
the MasterChef kitchen,

and I can see

Andy, Poh, and Jean-Christophe
behind their own benches.

SNEZANA: Oh... What is going on?

There's are a bit of, like,
you know, nervousness there,

but I'm really keen to see
what we do today.

Morning, all. Good to see you.

ALL: Good morning.

Today's elimination challenge...

..is all about...

..tableside theatre.

(ALL MURMUR, LAUGH)

Ooh, yeah.

Think about how you can add
some finishing flair to your dish...

RHIANNON: Ooh!

Oooh.

..to enhance the eating experience.

Before we get this show on the road,

Andy, Poh, and Jean-Christophe
are going to show you

how they add a bit of
something-something to their plates

with a bit of finishing flair.

Andy, you're first.

Righto. So for my finishing flair,

I've gone with
a salt-baked mud crab.

(ALL MURMUR, EXCLAIM)

Gorg.

It's all about
cracking this bad boy open.

(CRACKING)

I love that noise so much.

So we're just going to score
all the way around the salt crust.

I hope I don't have to cook that.

I've kind of done
a bit of a double play here

because I've wrapped the crab
in paperbark as well.

Which is going to protect it
from all the salt.

And then we can...

DECLAN: Get in there, Andy.

AUDRA: Use your muscles to crack.

Oh!
DEPINDER: Whoa!

Oh, yes.

So, package inside the package.
Layer one.

Layer one is done.

And this is, like, suspense city.

Everyone's like,
"What is going on inside here?"

We'll peel all this back...

(GASPS) Oh!

(ALL EXCLAIM)

..then we would whisk this away
out the back,

crack it all up.

Bring it back out with all of
this beautiful picked mud crab meat.

(ALL LAUGH, EXCLAIM)

Serve that at the table.

Oh. That's cool.

Got a comfit garlic
and parsley butter.

ANDRE: Oh!

And we're just going to go...
and douse that in that.

You guys smell what's going on?
ALL: Yes!

POH: So good.

So...

That is my finished salt-baked
mud crab with confit garlic butter.

(CHEERING, APPLAUSE)

SNEZANA: I'm blown away with
Andy's finishing flair.

I love that "Wow!" effect.

So I'm thinking, what can I do
that can really reveal the dish?

I was trying to get a smaller bit,
but it stuck together, so whatever.

(LAUGHTER)
That will cost you ¤40.

(LAUGHTER)
That old chestnut.

Oh, my God, it's so good.

It's just so moist.

It's only kind of just cooked through
as well.

And you get all that garlic
and the paperbark aroma.

Can we try?

And you're just gonna have
to take my word for it.

(ALL LAUGH)

DEPINDER: Watching the judges
make in their own flair

is really interesting.

Give it up for Andy, everyone.
(CHEERING, APPLAUSE)

They're so unique
to their personalities.

Like, you know,
Andy's mud crab really suits him.

So I think the take-home message
for me today

is to showcase my personality
through this flair and my dish.

OK, so mine is
a thousand-cut tofu flower.

So I'm going to pour a broth
over it,

and it's just going to release
all those little tentacles

and make it look like a sea anemone.

It looks alive.

I'm not gonna lie.
I am actually very impressed.

Oh, my God.

(ALL EXCLAIM, MURMUR)

So then we just want to give it
a little bit of a shake.

SOFIA: Oh, that's so cool.

If you've ever gone snorkelling

and you've seen like a little coral
just doing like, you know, this,

that's what it looked like.

And now I'm like, damn, because
I have to do that on a plate!

Like, come on. Hello?

Jean-Christophe,
is it time for dessert?

Very much indeed.

What I have on the front of you
is crepes suzette.

Take your pancake.
Keep smiling, of course.

Just introduce a bit more alcohol.

Oh!
Wow.

There we are.

Et voila.

My crepes suzette!

(CHEERING, APPLAUSE)

MATT: The judges
have showed everyone

how they would finish a dish
at the table and some flair.

I like the delicacy of Poh's flower.

I think that looks
really impressive.

But who doesn't like fire?

So that's sort of where
I'm starting to lead my mind to.

We're giving you 75 minutes.

Whoever cooks the dish
that impresses us least...

..will be eliminated.

Right. Without further ado...

..your time starts...

..now!

(CHEERING, APPLAUSE)

Here I go again. What am I making?

Uh...

You.

Guanc can go there.

Where...

What am I doing?

Oh. Um...

DARRSH: I'm really interested
what Andy and Poh said...

Oh, yeah, yeah.
..about it can't just...

..like, it needs to add to the dish.
Yeah.

OK.

JIMMY: Can't wait to see
what they're doing.

Love it.
Bit of planning.

I don't want to go home today.

It's way too early
in the competition.

We've only just hit top 20.

I've still got a lot of stuff to do,

and I'm still proving some things
to myself, I think.

The flair coming into today's cook,

it's not just about doing
something funny, over the top.

So just figuring out that concept
is really important.

I've been within the bar world
for about 18 years now,

and spent a lot of time
judging competitions

and watching people come up with
different and interesting ways

to make it more immersive.

Whether it's hand rub
before you taste the drink,

or it's burning sage,

there's plenty of ways that you can
add a little bit of finishing flair

to make you stand out.

This isn't a five-hour pressure test,

but if we think smart,

we can probably come up with
something absolutely silly.

Even in 75 minutes.

What a challenge. I love it.
Yes.

It has to be a show.
It has to be spectacular.

And what we want is the wow factor.
POH: Mm. Yeah.

We want something with substance.
Something with flavour.

Something with personality.
ANDY: Yeah.

Something like
we will come back for it.

Yeah. And the confidence to be able
to pull it off too.

Because when you think about it,
it's like

this is all about connecting
the front of house to the kitchen

and done seamlessly.

For me, I don't want to see
anything superfluous.

Like, I want it to have purpose,

and definitely inject flavour
to the dish.

Yeah. No naff.
Yeah. No naff.

It is a really fun and exciting
elimination challenge

because there's that degree
of showmanship to it.

I want my jaw to hit the table.
Yeah.

LAURA: Ooh, Beau.
CALLUM: Oh, hello.

Oh!
Just a little creamy number.

Yeah.
Beau on the dessert. Wow!

OK.

I'm not a theatrical person.

I don't like being
the centre of attention.

It's not my natural state.

Kind of see what's happening here.

But I'm gonna give it a crack.

So today I'm going to do a dish
called Home Among The Gum Trees.

And it'll be a tribute
to the Anzacs.

It's going to be a dessert.

The elements will be a plum jam,
Anzac biscuit crumb,

rum-and-raisin black tea ice-cream,

and then a rosemary tuile.

Bit of flambe.
A bit of flambe action.

Rum and raisin good to go.

Being a firefighter, I really want
the Aussie bush to come through

in this dish,

and try and get them to think about

how lucky we are
to live in this environment.

The flair for my dish today will be

a little Anzac story
that goes with the dessert.

The judges will have to crack through
a "piece of bark",

and I'm going to burn
some gum leaves as well.

DECLAN: Let's go, Beauy.

Finishing flair to me
is like something interactive.

It has to be intriguing.

Something that they're, you know,
captivated by.

Growing up in Delhi, you know,
parents always took us out

to experience all these beautiful
street foods.

And when you go to
a street food cart,

they're making it in front of you.

It's really intriguing
watching every single step,

the way it's been constructed,

the elements that they're adding in,
and it still captivates me.

RHIANNON: Can smell those spices.
Smells really good already.

Hey, Depinder.
Hi, Depinder.

You look like you're going to be
doing something crispy.

What is it?
I'm doing raj kachori.

In Delhi, they call it, like,
the king of street food.

So it's basically like a pimped-up,

bigger version of a pani puri,
basically.

Yes.
So a lot of flavour.

So the wow factor will be what?

To construct it
I need to crack into it,

because it's going to be like
a crispy shell, like a hollow shell.

I'll construct it
in front of you guys

because that's the theatre in...
in Indian street food.

And inside will be, like,
lots of different chutneys.

Like, a nice
sweet and tangy yoghurt.

I've got some potatoes,
some chickpeas,

and then douse it
in, like, yoghurt chutneys.

Wow, wow, wow. I'm excited.
I am already wowing.

So, you know what?

You've got a lot to do
and I think you should keep going.

Thank you.
Come on.

Epic idea if you can pull it off.

I really want the judges today
to be able to feel that

10-year-old Depinder,
you know, standing at the window

and watching the construction
of this beautiful street food dish.

So, I want to do it justice.

(HUMS)

BEN: Jamie, are you doing the sorbet
with nitrogen?

Yeah. Nitro ice-cream.
Nitro pear skin dust.

Yum.

I'm taking a bit of a risk today.

I'm cooking something spectacular
to stand out from the crowd.

But also, finishing flair isn't just
about being ridiculous at the table.

It has to make sense with the dish.

Jamie.
How are we doing?

So we can see macadamia praline,
pears. What's happening?

I'm doing a composed cheese course,
essentially.

That little bit at the end
of the meal, just before desserts,

you want something that balances

between that savoury
and sweeter part of the menu.

I feel like with the concept
that I want to do today,

this gave me the best opportunity.

So...
OK.

It does look like a concept.
There's a sketch.

We've got all kinds of things
going on.

So we have Comte cheese custard.
Yeah.

I'm making a pear sorbet.
Yeah.

We've then got
the macadamia praline roasted off.

I've got some poached pear
in some calvados.

Then the piece de resistance
is using this liquor...

..insert some helium,

and we're going to be
eating a cloud.

Whoa!

Which means you can actually inhale
the dish and then eat the dish.

So...

It sounds really interesting
and exciting,

but with the amount of technique
involved in this,

pull it off, and there's no way
you're going anywhere,

but if you fail in any way,
it's straight out.

Yeah.

CALLUM: What's he making?

BEN: He's got this cloud thing,
which I can't wait to see.

Yeah, no.

Some flying calvados cloud,
which...

(CHUCKLES)

..could be epic
or it could be a complete disaster.

Yeah. (CHUCKLES)

All I can say is love the courage.
BOTH: Good luck.

Bit of a risk doing something
that is pretty experimental

and haven't done before,

but it's all just about execution
today.

I haven't used
the cloud equipment before,

but is this the place
to take a risk,

because you have to shine
above the rest?

Of course.

Come on.

And everyone loves bubbles,

and fingers crossed
they'll be flying around the room

and I can pass them up to
the gantry.

And the judges can have
a bit of fun with it.

Alright. You have one hour to go!

(ONLOOKERS CHEER,
SHOUT ENCOURAGEMENT)

Where did that 15 minutes go?

DECLAN: Let's go, Theo.

LAURA: Come on, Andre.

JIMMY: Rue.
AUDRA: Rue!

Coming out with the whole pantry.

I swear I'm sweating like a pig.

I am a very dramatic person.

Oh!

I'm very animated.

Oh, God, it's good. Oh, my gosh.

I'm very theatric.

Oh, Lord. Oh, my gosh.
Wow!

And for me, I really feel like
there's, like,

endless possibilities with space.

So I want to create a dessert
that's based around space.

My finishing flair is going to be
dry ice to create a smoky effect.

And because I understand
big theatre...

Oh, my gosh!

..I'm also going to make
a tempered chocolate dome.

And when you crack it,
it should crack.

This is definitely maximalist Rue.

Ooh-la-la, Rue.
Righto, Rue.

Hello.
What are you doing?

How are we? I am making a...

..a dessert I'm calling Dark Matter.

So I'm taking inspo...
Dark Matter.

..from space.
OK.

And I'm doing a dark chocolate
and coffee mousse

with a caramel core

and dark chocolate soil
with orange zest,

hazelnut ice-cream,

and...

Keep going.
Yeah.

I know you're not done.
And...?

No, the last thing I want to do is,
like, do some tempered chocolate.

So that's why I have to move fast
so that I can have time to do that.

How is it going to look like?
So it's going to look like a sphere.

Even the ice-cream will be hidden
under a sphere.

And I'm going to do, um, smoke just
to keep that, like, mysterious vibe.

When you say smoke, do you mean,
like, liquid nitrogen?

Dry ice.
Yeah. Dry ice.

But flavoured in coffee
so that you can get that hint

of what's in the dish.

Oh!
Oh, my God.

And you think you can deliver
all this?

Um, I hope so.
On time?

I hope so. I am moving faster
than I've ever moved.

You are gonna need to.
Yeah.

Thank you so much.
Good luck.

Thank you.

Timing is so paramount today for me

because everything needs to have
specific timings

to set in the freeze,
to come down to temp.

So that's even more pressure.

Come on, Rue-Rue.
Come on, Rue.

But I think I can really
push myself.

I know I'm a go-getter.

I can do it.
Let's go, Rue.

Come on, Matt. Chop chop.

I spent a lot of time in the army,

so rum is sort of
a traditional thing

that we would have
after Anzac Day dawn service.

A little bit of rum in the coffee
as a gunfire breakfast.

So today, I'm making
an Anzac-themed bombe alaska.

It's going to be an Anzac biscuit
flavoured ice-cream,

a little golden syrup sponge that
I'm going to soak with some coffee.

I'm going to use that oat
and coconut mixture

and just toast that up
for a little bit of a crumb,

an Italian meringue
around the outside.

And then I'm going to flambe that
at the table with some rum.

There's a few key elements
to this dish.

The ice-cream is really integral

partly because of the flavour,

but also because it forms the whole
foundation of the bombe alaska.

It's going to be an Anzac biscuit
flavoured ice-cream,

so taking the oats, the coconut,
the golden syrup,

and infusing that into the ice-cream,

and I need to have it set in time
so that I can de-mould it

and pipe the meringue around it.

Because if I don't have it set,

I can't pipe meringue onto it
and I don't have a dish.

I really need to nail
all of these elements.

The competition's
just kind of starting.

Sorry. What am I doing?

And I would hate to go home today.

What's Matt doing?
Bombe alaska.

But how much time? 'Cause he's...

45 minutes.
The Italian meringue.

It's going to take a while,
so he's got to start.

Don't panic.

Nice-looking livers, Snez.

Let's go, Snez.
Yeah, Darrsh.

This time doing MasterChef,
it's definitely for myself,

because I have
some unfinished business

and I have so much to prove.

Finished 15th, and I feel like
I left quite early last year.

The one regret was I was
trying to elevate everything I do.

Since leaving MasterChef,

I'm spending so much time in this
beautiful Sardinian restaurant

and I'm learning
really home-cooked food.

So, plan this year is to stick
to my flavours that I know.

So, growing up, I love little picnics
in the garden.

So today, I'm cooking
Picnic In A Meadow.

So, in my picnic basket
I have chicken liver parfait,

goat cheese mousse,

I have fig and walnut chutney
and I have a selection of pickles.

My flair is, um,

I'm going to make this
Sardinian crispy bread

that sits on the top of my basket,
covering the whole dish.

And then I'm going to do karate chop
for judges to reveal the mystery.

The flair is a big thing,

but because it's elimination day,
you want to stay safe.

So you need to nail that flavour.

Let's get cooking.

Nobody likes chicken liver.
Let's be honest.

OK. Oranges.

But my mum, she found a way
to cook it a certain way,

and that we loved it.

LAURA: Come on, Snez.

So, she would literally trick us
into eating it.

And this is that version.

Oh, my goodness.

Good parfait should be
creamy, salty, soft.

DECLAN: Go, Snez. Keep pushing.

And really delicious. (LAUGHS)

Ooh!

Yum.

Is that the pate?
Yes.

I'm gonna put some
clarified butter on top.

Liver pate is maybe
my favourite food of all.

It's my favourite too.
I'm like, yes!

I feel like, taste wise,

it's something
that would keep me safe.

Can I just get this, like, food...
Thank you.

..out of your hair?

Is that chicken liver? OK. Anyway...
(LAUGHS)

I don't be on TV with
chicken liver in my hair.

Thanks, ladies.

OK. I can do this. Let's go.

ANDY: The pressure is on!

We want an absolute showstopper
in 45 minutes.

(ONLOOKERS CHEER, APPLAUD)

Can you make me some scones, Tim?

RHIANNON: They look good, Theo.
Thank you.

DECLAN: What's that, Andre?

It's the base of the foam.
Oh, nice.

Semolina.
Semolina?

Andre.
Hello.

What are you making?

Well, first and foremost today,
it's an education on Roman history.

What?
(LAUGHS)

It's the great fire of Rome
in 64 AD.

And it's an interpretation
of pasta alla carbonara.

A little ravioli that's filled
with pure egg yolk that oozes.

We finish with guanciale,
a bit of flame of grappa.

And then I come to the rescue
with a semolina foam.

(BOTH LAUGH)

Alright. Good luck being a fireman.

Thank you, thank you.

OK, so I'm making a Greek dessert
called galaktoboureko tarts.

It's like filo and semolina
custard. We brulee the top of it.

And then also it'll have a sugar
disc with pistachios and walnuts

that I'll smash on top.

I want to represent that,
like, smashing the plates,

which is good luck in Greek culture.

Today I'm making
Gold Rush Campfire Beans.

My home town's Ballarat,

so I'm inspired by
the Ballarat gold rush,

where the miners would cook
their beans over the fire.

So my final flair will be
red gum smoke in the cloche

with a big reveal to the judges
when they eat the dish.

RHIANNON: Smells good, Timbo.

There is some...
What did we miss?

..cool stuff happening there.

More calvados.

I think Jamie is essentially doing
a cheese course.

He's presenting it with
a pear helium cloud.

Sorry, what?
I know.

I love that he's run with it.
He's also never done it before.

Oh! I was hoping that
that wouldn't be the case.

Well, we had a good run.

Depinder is doing a pani puri.

A big one too.
Yeah.

And you can see clearly
there's so much going on.

DEPINDER: I think I'm OK.

I think I'm worried probably most
about Rue.

Her idea sounds amazing.

She's calling it Dark Matter.
So, it's all about space.

Ooh!
Yeah.

She's got an entremet,
which she's got, like,

layer upon layer of mousse
and ice-cream and...you name it.

Very Rue.
Classic Rue.

She's then going to have
a tempered chocolate disc as well

that hides everything.

It kind of looks like satin
and we're going to crack it open.

There's gonna be layers, dry ice.
Sounds amazing.

There's gonna be everything.

But there is so much to do.
Yeah.

It sounds like
a four-hour pressure test.

Definitely.
POH: I know.

RUE: My gosh!
So much sweat in my eyes.

I really feel like I have set myself

a bar that might be a little bit
too high.

This dish is very technical,

and I'm pushing myself.

Ooh, that's too far.

But I've spent so much time getting
my entremet in the blast freezer.

And my hazelnut ice-cream
is finally in the churner.

Oh, my gosh.

I still need to work
on my chocolate soil.

And if I'm being honest with you,

I don't think I have enough time

to do my tempered chocolate
dome now,

because I'm thinking
I have too much to focus on.

Make your dishes memorable!
You have 30 minutes to go!

Yeah. Come on!
(CHEERING, APPLAUSE)

Oh, my gosh, I'm sweating.

But if I do not get the dome done,

part of my finishing flair
is gonna be a flop.

RHIANNON: Looking amazing! Come on!

Rue looks like she's in the weeds.

Oh, my gosh.

Oh, Lord.

Come on, guys!

POH: Rue-Rue.
Hello.

Tell us, how are you going?
Are you...? How's your timing?

I'm flustered.
Yeah.

Because, as per uzh, I'm sure you're
extending yourself way too much.

I feel the same.
Yeah.

But...

Do you feel like you've bitten off
more than you can chew?

Maybe.
Maybe? OK.

I feel like I might have.

And I just have to do my crumb now
and pop it in the oven.

Yeah.
And my sphere.

I need to get that done as well.

You've got 25 minutes.
OK.

But it's all about the flair, right?
I know.

So, even if it tastes good
and you have all your elements done,

you need to make sure it works
in that beautiful way.

OK. Thank you.
And breathe.

Yeah.
OK.

Good luck.
We're gonna leave you alone.

Thanks.

I do not want to go home today.

I have just scratched the surface.

There's so much
that I still want to bring.

So, I feel like
I just have to commit now

because I'm already in it.

OK.

So, I'm just gonna keep pushing.

I'm gonna do my dome.
I think I can do it.

Pretty much, once this crumb
is in the oven,

I'm just left with
assembling things.

I might as well do it

and, hopefully, it can make it
on the plate.

Doing a space dessert,
so I have to aim high.

I'm OK. Yeah.

BEAU: I'm going pretty good
at the moment.

I've got all my elements
coming together.

My dessert is inspired
by the Anzacs,

and I've picked flavours I know
that match that spirit.

It's gonna be spectacular?
Is it gonna be like a fire?

It's going to have a good story.

Yeah?
Yeah.

This is my bark,

which is just the rosemary tuile.

I really need to get
the rosemary tuile perfect.

It needs to look like bark

because this is part of
the finishing flair.

And I want them to be able to crack
through and see what's underneath.

It can turn from nice caramel brown
to ash in an instant.

So, I'm really just focusing on
watching that

and pulling it out
at the perfect moment.

Attention! Attention!

The stakes are high!
15 minutes to go!

(CHEERING)

Come on!

OK.
Come on, Andre.

Wow.
Andre.

Pasta section. How is it?

Uh, good. We're getting there.

We've got to make the pasta

and then put
all the elements together.

Yeah.
Foam is done.

The semolina foam
is in the canister.

To put out the grappa fire.
Yeah.

Save your life, Jean-Christophe.

I'll repay the favour
at the bench today.

I hope so.

Come on, papou.

Theo, how we travelling?
Hey, guys. I'm going good.

I got my brik pastry in the oven.
Nice.

My pastry cream is done.
OK.

I'm starting to heat up my sugar
to make these sugar discs

that we're going to break all over
the top of the whole dish.

Yeah, I get it. I get it all.
The stack of plates...

Yeah.

TIM: I've just taken the beans
out of the pressure cooker

and they're really well cooked.

I've got these
little damper savoury scones.

They're going to be a bit of
a vessel to eat the beans with.

You just have to finish this off,
get this tasting perfectly.

Get my rib meat in there.

We've also got
the final flair to come.

So, my red gum chips
are smoking into the cloche.

It's a feast for the senses.

Poached, fresh, Comte,

macadamia praline.

This is a cheese-inspired dessert.

It's coming together exactly
the way I thought about it.

Oof! Got some work done today, Chef.

Custard is beautiful and smooth.

It's a celebration of that flavour
of the cheese.

Delicious.

The sorbet base looks good.

It's got all the texture.

It's got different notes and
different treatments of the pear.

But this piece of kit
is, uh, a mystery so far.

I'm getting ready to look at
this bubble machine

and see if we can make some clouds
that taste good.

What if it doesn't work?
What if it doesn't work?

A shot of calvados
and hoping for the best.

(LAUGHS)

This better be
your performance of a lifetime!

You have 10 minutes to go!

(CHEERING AND APPLAUSE)
Whoo!

AUDRA: Go, Matty!

It's hectic.
I have made the ice-cream.

It's in the blast chiller.

The cake's in the oven.
I've got a little crumb going on.

I'm just moving on to
the Italian meringue,

which is kind of the key thing

that's going to pull
this whole dish together.

That should be OK.
But he's got to get on to...

He's still got to make
his actual Italian meringue.

The meringue is such
a key component of a bombe alaska.

It's piped out on that ice-cream,

and then I'm going to flambe that
at the table with some rum.

So, it helps to create the theatre,
that finishing flair to the dish.

Hoo!

So, nailing this Italian meringue
is going to be critical.

I hope he's got
his sugar syrup done.

He hasn't even got his sugar syrup.
Has he?

Maybe not.

The key to making
an Italian meringue

is not over-whipping the eggwhites,

getting your sugar syrup
up to the right temperature,

and then beating that together,

but allowing it
to cool down completely,

so it's nice and white
and shiny and glossy.

I know that if I don't have
this meringue ready to go,

then I won't have a dish.

So, I know that I'm really
going to be pushing it for time.

I'm super worried about Matt.

He's still getting
his Italian meringue to temp.

That takes a good 10 minutes to whip
and it's not even up to temp yet.

DEPINDER: I've got my chutneys ready,
my yoghurt's ready.

I've got a potato chickpea mixture.

OK.

And now I'm going to start moving on
to my dough for the shell itself.

This is, like, meant to be
a pimped-up version of a pani puri.

I'm stuffing it with chickpea flour
and making sure it's nicely sealed

because it's really hard to get it,
you know, puffy.

And sometimes you get it puffy,

and you're not doing it
at the right temperature

and it can just deflate
really quickly.

Who knows?

So, it's really technical.

And if I don't have a shell to serve,
I don't have a dish

because that is my dish, basically.

BEN: Yes, Depinder. Yes.

I delicately place my dough
into the oil.

I'm, like, crossing everything
right now.

I just want it to puff.

Um...

Oh, my God.
I think I'm OK.

Oh, looks good, Pins!
Perfect.

It starts to puff up and
oh, my God, it looks amazing.

Wow!

I'm, like, throwing oil everywhere.

I don't want it to deflate.

Happy?
Yeah. Perfect.

So relieved.
Thin enough?

It can't be too thin,
otherwise it's going to break.

You need to keep it high to puff up
and then low to get it crispy.

Otherwise it's going to deflate.

Wow.

I take it out.
It looks really nice and crispy.

I just want to cool it down and
make sure it hardens up over time.

I'm just cross-checking
all my elements.

I'm getting every single element
on the plate

and putting in both the chutneys
into the bottles,

because I'll be constructing it
in front of the judges.

It's all fun and games,
but someone is going home today!

Five minutes to go!

Five minutes!
Five minutes!

Come on, Rue. Go, go, go.
Oh, looking good, Matty.

Five minutes to go
and my meringue is still warm.

I know that if I don't have
this meringue ready to go,

then I won't have a dish,
I won't have a finishing flair,

and I'm going home.

So, I make the decision
to get the meringue,

it's still a little bit warm,

but put it into the piping bag.

DARRSH: Keep going, mate.
Oh...

The meringue looks
a little bit grainy,

so it hasn't worked out
exactly as I'd planned it.

I'm just hoping
that I can still light it up.

(CHEERING AND APPLAUSE)

RHIANNON: That looks good, Snez!
DECLAN: Good job, Snez!

SNEZANA: I get my bread
out of the oven.

Oh, my God. Bread looks great.

I'm pretty happy the way it looks.

It looks nice and crispy.
Ready to karate chop.

OK, I'm going to need to go out
to the garden.

And it's time to plate
my picnic basket.

I'm thinking I need to
make this basket spectacular.

Looks pretty good.

This needs to be the most spectacular
basket they've ever seen.

RHIANNON: Snez, it looks beautiful!

This is quite what I envisioned.

I really love
the floral arrangement.

I'm really loving what I see.

I can do this.

My mum's chicken liver parfait,
it's looking wonderful.

It's beautifully set.

I got my fig and walnut jam.
Looks gorgeous.

Got my mousse ready.
Goat cheese mousse.

And I'm finally...
I'm sorting out my pickles.

But I'm looking around.

People are using smoke.
There's a fire.

There's a dry ice.

Is my karate chopping bread
going to be enough flair

to keep me safe today?

AUDRA: Snez, that looks amazing!

I'm not really sure,

but I really hope this presentation,
flavour and my story wows the judges.

Two minutes to go!

(CHEERING AND APPLAUSE)

Beautiful, Andre. Beautiful.
Gorgeous.

Just like you, Andre.

BEAU: I'm looking at the rosemary
tuile lying over the rolling pin,

and it's really nice and golden.

The rolling pin gives it
that nice curve,

like a piece of bark
has just fallen off a branch.

I've got rough hands,
so I'm trying not to break it.

So, I'm plating up.

I've got the plum jam underneath.

Brrp!

Anzac biscuit crumb on top of that.

Then the ice-cream.

Alright.

I gently place the tuile on top.

It holds its shape and it covers
the dish perfectly.

Oh, that looks pretty.

And I think burning gum leaves,
everyone knows that smell,

and it is the smell of home.

So, hopefully I can bring that out.

Get it on the plate!
One minute to go!

(SHOUTING AND APPLAUSE)
Oh, my gosh.

Oh!

We're about to finish this cook.

And I look at my entremet
and I'm very happy.

OK.

I've tasted it as well.

It's very dark chocolate
and coffee-forward.

Gosh, my glaze has worked

and I think it would work well
with the coffee-aroma dry ice.

The best-case scenario

is my dry ice works
and I'll be safe from elimination.

LAURA: Is everything ready, Rue?

Oh, my... Come on, come on.

I want to stay here so badly.

Like, I don't want to go home.

Come on, Rue.
OK.

So, I check on my chocolate spheres
and they have set.

Thank God.

Oh, my gosh.

And I'm gonna put
the tempered chocolate dome

on top of the ice-cream.

Just in case my dry-ice
flair's failed,

I'm thinking the tempered
chocolate disc will save me.

(SHOUTING AND APPLAUSE)

Come on, guys!

You have 10...

ALL: ..nine, eight, seven,

six, five, four,

three, two, one...

ANDY: That is it!

Oh...

Wild. That cook was absolutely wild.

I don't really make
this kind of plated dish very often.

Even if I'm making a dessert,

I'm still trying to make it savoury,
as you can see.

But I'm really happy with
the amount I got done.

Ah, let's see how the judges think.

It is always about flavour
in this kitchen.

But today, we wanted
to see your flair as well.

On the line is your spot
in this competition.

First up, Depinder.

(APPLAUSE)

Serving this dish up to the judges

is a really special moment for me

because this dish
captures my childhood.

(APPLAUSE)

Wow!

JEAN-CHRISTOPHE: Wow.

Depinder, what's your dish?

So, today, I've made for you guys
raj kachori.

Ready for the show when you are.
OK.

Oh, wow.

I start to assemble my raj kachori

and the judges are going to get hit
by a flavour bomb with this dish

because there's so much going on.

Um, these are spiced potatoes
and chickpeas,

so similar to what goes into, um,
a pani puri.

And this is, like,
the spiced yoghurt inside it.

So, I'm going to try
and fill this up.

You've got sweet, you've got tangy,

you've got savoury,
salty, everything.

POH: I'm, like, salivating.

I am fixated.

The yoghurt carries this dish

because that's what mellows down
the spiciness of the chutneys.

And it also brings
a really nice texture.

POH: Oh-ho-ho!

(BOTH LAUGH)

Like, I want it to...

SOFIA: Outside.
Yeah, everywhere.

That's where you get the...
DEPINDER: Volcano!

Stuff it up.
Wow.

Everywhere.

And then, boom, you've got
more chutney on the top.

ANDY: Oh, my God.

Oh, it smells unbelievable.
ANDY: It looks ceramic.

And then, um, also
Kashmiri chilli powder.

That's it. Yep.

That looks gorgeous!

(APPLAUSE)

POH: Wow, that is...

That's a little work of art.

DEPINDER: I've had it, like,
my entire life.

And even now, when I go,

it's, like, making me emotional,
but I'm so, like, intrigued.

Like, when I watch it.

I don't know why I'm crying.

I've had it all my life, like...

And I used to get the whole thing.

My mum and dad were like, "Dude,

"you're not gonna be able
to eat this by yourself.

I'm like, "I will."
And I never was able to finish it.

I was tiny.
Um, but it's just so cool.

And you just, like, as a kid,

you just wait there
and there's, like, a glass shield,

and then they've got, like,
all these puris lined up...

Yeah.

..and you're just watching them
make it.

Like this.
Yeah.

And it just kind of took me back.
And you've taken us there, too.

So, it's really special.
That's very special for me to hear.

Thank you.

There is just so much going on!

And it just works!

It just works seamlessly.

And all of your senses
are going wild.

I can only explain it as, like...

In looks and taste and texture,

it reminds me of
how I'd describe India

and that is, like,
seamlessly chaotic.

I've never been to India,
so I'm a bit of a novice.

And this...this lesson
was a parade, honestly,

You know, I can imagine myself
anywhere in India

going through the street

and to have the most amazing dish.

The shell - lovely crunch.

The yoghurt, the potatoes,
the chickpeas.

It's the right textures.

The chutneys are lovely.

And you are wonderful.

If raj kachori
is the king of street food...

..you're the queen.

(APPLAUSE)

That's so good! (LAUGHS)

There is so much flavour
and so many components,

but they are just balanced in a way
that Indian street food is.

Thank you. Thank you.
Well done.

(CHEERING AND APPLAUSE)

(LAUGHTER)
Oh!

Thank you.

Jamie.

Walking my dish up to the judges,
and I'm nervous.

Every texture is perfect,

and I'm really happy with
the flavours that I've created.

But finishing flair
is all about wow factor.

These bubbles are the heart
of the dish,

and there's still every chance
this could go wrong.

And what is spectacular about this?

So, we're going to create
an aromatised and flavoured cloud.

Ooh! Well, we'll see.

Right. Shall we do it?

I am taking a bit of a risk today.

I haven't used
the cloud equipment before.

I'm not sure if it's going to work.

Without the clouds,
this isn't finishing flair

and I could be in trouble.

Yes!

(LAUGHTER)

It's so good!

(ALL LAUGH)

It's so good!

That reminds me of, you know,
the, um, car stores.

You see the balloon men
who look like...

Yeah, yeah.
Crazy inflatable tube men.

Yeah, yeah, yeah.
Yeah, them.

So, the dish I've made today

is Comte, macadamia and pear.

Well...

Please hold.

(LAUGHTER)

And that is exactly

what it's supposed to do.

It worked!

(CHEERING AND APPLAUSE)

Can we have more bubbles?
Absolutely.

I cut some just for you.

JEAN-CHRISTOPHE: Ohh!

(LAUGHTER)

Just breathe it in.

(SNORTS)

(LAUGHTER)

I feel like I'm Alice in Wonderland.

Shall we try the rest of the dish?
Yeah.

But before we do, can I just say,
you have nailed the brief.

(APPLAUSE)

Good, good, good.

Time to taste it.

ANDY: Uh, Jamie...

..you were smiling, we were smiling.

They were like four-year-olds
up there.

Like, it was...

It was such a great thought

and very, very well executed.

Um, the dish, I love the flavours.

You have that beautiful richness
of the custard

versus the brightness of the pear.

The calvados makes it much more
adulty and fun and delicious.

I loved everything on the plate.
Very cheese plattery, you know?

The nuts, the...the pear.

You haven't gone too sweet
on the sorbet.

And the praline is nice and bitter.

In terms of just making us
all giggle

and put a smile on our faces

and then having the flavours
back it up as well,

you've done it. Thanks, Jamie.

ANDY: Nice one, Jamie!
(CHEERING AND APPLAUSE)

So good.

(LAUGHTER)

I've been wanting to do that
the whole time!

That was so cool.

Time for a show, Andre.

What's your dish?

My dish is pasta alla carbonara.

How are you going to
finish your dish with flair?

This is a serious challenge,
a serious day,

so we think back
to the great fires of Rome,

which were in 64 AD,
where two thirds of Rome burnt down.

So I'm going to flame the grappa,

and then we're going to
call in a fireman

to put it out with a semolina foam.

(JUDGES LAUGH)

ANDY: Hey-ya!

What are we doing?! There's a fire.

(JUDGES LAUGH)

Call Fireman Andre!

Stop just sitting there!
(MIMICS FIRE ENGINE SIREN)

(JUDGES LAUGH)

(JUDGES AND CONTESTANTS
LAUGH AND EXCLAIM)

JEAN-CHRISTOPHE: That's brilliant.

(ANDY LAUGHS)
You are mad.

You're very Italian,
you know that? (LAUGHS)

You, uh, absolutely delivered
on flair,

so it all comes down now
to how your dish tastes.

Andre, a arresting performance
for all the wrong reasons.

(LAUGHS)

Um...I actually think that I could
see a waiter telling that story.

I actually think it would work.

But as for the dish,
it was flawless.

It's just so creamy.
It balanced out really beautifully.

Really beautiful work.

It was very entertaining,
and that is flat-out delicious.

And the technique in this dish
is extreme.

Mate, that pasta work
is so exquisite.

The egg yolk just oozed out.
The parmesan foam was light, airy.

Loved the hit of lemon.

Well done.

ANDRE: Thank you.

Crazy person. (LAUGHS)

T-Bone!

Alright, guys,
join me around the campfire

with my gold rush campfire beans.

(JUDGES AND CONTESTANTS
EXCLAIM AND APPLAUD)

JEAN-CHRISTOPHE: It is de-li-cious.

Because there is dominantly beans.

I think they are cooked perfectly,
so well done on that.

And I'm delighted
to be introduced to, um..."dampra"?

Is it "dam..." "Dampra"?

Damper.
Damper.

Damper.
So, I think I got it now. (LAUGHS)

You got to get it in the accent.
In the accent.

(CHUCKLES)

Can you do it like me? Damper.
(NASALLY) Damper.

(ALL LAUGH)

Theo.

I have made galaktoboureko tarts.

Breaking plates is good luck.

(CRACK!)

What I saw in your eyes was defiance.

You were like, "I am staying."

I've never had Greek pastry
formed into a tart shell before,

and that crispiness is so unique.

And the custard inside is so enriched
and full of those warm spices,

and I love that.

JEAN-CHRISTOPHE: Well done.
Thank you.

Snez, you're next.

AUDRA: Go, Snez!
Bye, guys.

Go, girl.

What is that?

You ready?

This is our famous dish here.

We're ready for karate chop?

Karate chop!
Karate chop.

(CONTESTANTS CHEER)
Karate chop. Karate chop.

Follow through.

OK.
Give us a big one.

So, this is Picnic in a Meadow.

I have a Sardinian bread.

Homemade chicken liver parfait.

These are little figs and walnuts,
and goat cheese mousse.

And I have this in-house pickles.

This is your main carrier
for these dishes

so you can just grab it as you go

and dip in
a little bit of everything.

Let's go. It's like me, date night.

Wahey!
(ALL LAUGH)

Excuse me. We're boozy. (LAUGHS)
(LAUGHS)

POH: I love that you've been
really committed

to cooking from your heart this year,

because I think last year

you sort of started to stray
into high-end territory

and you got a little bit lost.

And I think
you've been really focused

on bringing us
a piece of your culture,

and I really love that
about all this.

And I loved the parfait.
I thought it was really delicious.

Is that a traditional
style of parfait?

Yes.
It's really, really yum.

And I love how dense it is.

Um, but I think...I'm concerned in
terms of the amount of, um, theatre

that was just cracking the bread
over the picnic.

So I'm just a little bit worried
about that for you.

While the lavosh probably didn't
for me deliver the theatrics

that I was hoping it did...

..it is amazing.

Thank you.
Um...

The amount of texture
you've got through that

and the seasoning on it
and the rosemary on it,

it's one of the best I've ever had.

But there are a few problems here.
Yeah.

We wanted theatrics. We were kind of
a little bit let down with them.

The dish on a whole is good,

but was it the right dish
for this challenge today?

That's the big question mark for me.
Yeah. Thank you.

Thanks, guys.
Thanks, Snez.

Next up, Rue, please.

DECLAN: Whoo! Go, Rue.
DEPINDER: Yes, Rue.

Let's go, girl.

I am really proud of how much I did
in 75 minutes.

Presentation, it looks good.

Hello.

I love the flavours.

Can you finish your dish, please?

Now I'm having to
cross my fingers and toes

that my dry ice works
and I'll be safe from elimination.

So, you're supposed to get
the coffee flavour,

because we're celebrating coffee
in this dish.

I am pouring my coffee...

..and the dry ice is a flop.

There's no mystery here.

There's literally like
one cloud of smoke.

I'm thinking, "Oh, my gosh,
my flair is gonna let me down."

I've called my dish Dark Matter.

I just wanted to focus
the love that hazelnut has

with coffee and dark chocolate.

My fate is now resting on
the tempered chocolate dome.

When you crack it, it should crack.

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SOFIA: Rue.

There are some really technical
elements on your plate there,

like the whole caramel entremet
situation, and the glaze.

You're very good at, like, those
dark chocolate, caramel flavours.

But I'm not sure
you pulled off the dry ice

in the way that you intended.
Yeah.

I try to think about
how I've been served dry ice

in restaurants before,
and it really overflows.

You know, it's like...
it's like a misty pond.

Yeah.

ANDY: Rue, your finishing flair,
the crack,

unfortunately, it didn't crack

because it's on a...it's on...
still on a soft surface.

Yeah.
So, the tempered chocolate

needed to be on a hard surface

so it could actually get
that effect of the shatter.

Yeah.
So...I love that you push yourself.

I know.
It's really lacking a bit of finesse.

Yeah.
Um... Yeah.

We're gonna have to see what happens.

I know.

Thanks, Rue.
Thanks, Rue.

I am feeling so deflated.

I think I'm going home.

My ice-cream and flair
has really let me down.

So, all I keep thinking of
is I'm going home on a dessert.

Next up with a bit of
finishing flair, Beau.

Every time I go and see the judges
for a tasting, it's daunting,

but the dish I have here is great.

I know the flavours are there.

We've got...

..some smoke.

I need that extra flair...

..and that's going to come
from burning gum leaves.

And I think that sensory overload
of the eucalyptus smoke

will really enhance
the flavour of the dish.

It smells beautiful.
It smells like home, yeah?

Yeah.

Fabulous.

What have you made?

It's called
Home Among the Gum Trees.

So, it's a little tribute
to the Anzacs.

We've got a rosemary tuile,

black tea, rum and raisin ice-cream,

Anzac biscuit crumb,

and then plum jam.

Also, rosemary is
the symbol of remembrance.

You can crack into it now,
if you like.

Oh!

Picture, or imagine, you're in
your backyard around a fire.

Cup of tea, Anzac biscuit,

and you're kind of reflecting on
how lucky we are.

Beau, you managed to, obviously,

introduce me
to this gum tree smoked,

which I have to say
is quite refined.

I love it.

It's just gentle.

And this is not a gimmick.

The story is very important,
with all respect, of course.

And I love that, by the way.

It's properly calculated
and executed too.

So, on this...

..bless you.

I didn't know that the smoke
from burning gum leaves

could bring out that tang
and sweetness from a plum jam.

That's just not something
that I've ever had before.

Yeah. I don't...

I'm...I'm actually really
blown away right now.

I'm a bit speechless.
It is really good.

Yeah. It's like one of those things
where you don't think about it,

and it just happens.

It's all natural.

You're in flow.
That's what it felt like, so...

ANDY: Mate, if this is natural,
tap into this.

Like, this is the best plate of food
you've cooked by a country mile.

It's one thing to, like,

come up conceptually
and have this dish,

but then it's another thing
to just blow us away with technique.

So, well done.
Thank you.

(CHEERING, APPLAUSE)

Thank you.
Well done.

Next up, Matt.

I'm just going to lightly torch it

and then I'm going to bring up some
rum, and flambe it at the table.

That was all part of the theatre,
don't worry.

Yeah. (CHUCKLES)

It's time to flambe
this bombe alaska

and this is just
the critical part now.

I've got to impress those judges
with a finishing flair.

What you want is that burning rum
to sort of cover the whole meringue.

And I'm really nervous about
how well this is going to work.

Oh, careful.

What have you made?

So, I'm calling this dish
The Rising Sun.

So, when I saw you finishing,

I could see
that your Italian meringue,

you hadn't whipped it
right till cooling.

So it means that when you
put it into a bag

and you've got all that heat
sort of insulated,

it's going to make your meringue
split - and it has.

You don't get that lovely silky,
you know, like, luscious meringue.

It's kind of...a bit wet,
to be honest.

Um, and because of that,

it's not getting torched properly
as well.

So even the bits that have got
a bit of that scorching

don't have that beautiful sort of
toasted marshmallow flavour.

Italian meringues take time,
and it just...it just ran out.

And now we're left with, you know,

an overly boozy, split
Italian meringue, unfortunately.

Which is a shame,

because the flavour
in your ice-cream is delicious.

I think all four of us, we're just...
we're concerned about the...

..about the meringue part
of the bombe alaska,

because that's what a good
bombe alaska lives and dies by.

So, it could be your downfall.

We wanted to see you pull out
all the stops today.

What you put on the plate was just
as important as the performance.

And three of you

put on both a delicious dinner
and an unforgettable show.

Beau.

(APPLAUSE)
DARRSH: Hey! Well done, Beau.

Well done, Beau.

The marriage of the story you told
and the flavours you created

moved all of us.

Depinder.

Flavour, flair and all the feels.

We were right there with you
in the streets of Delhi.

That was sensational.

Jamie. We had so much fun
with your theatrics.

(LAUGHS)

(APPLAUSE)

You're all safe. Well done.

As good as the food was today,

sadly, we still need to
send someone home.

If I call your name,
please step forward.

Matt.

Rue.

And Snez.

This was not an easy decision.
And it was not unanimous.

All of you struggled

in the execution
of your finishing flair.

So naturally, as it often does
in this kitchen,

it came down to flavour.

In one of your dishes,

the hero element,
which was also the flair,

wasn't executed successfully.

And that, it let the flavours down.

Matt, I'm so sorry to say, mate,
you're going home.

Sorry, Matt.
Sorry.

It's all good. All done. It's OK.

Good work. Well done.
Safe for another day.

Sorry.

Matt, you didn't quite
hit the mark today,

but you can walk out of here
with your head held high

for what you've brought
to this competition.

I loved every minute of it
the first time around.

I've probably loved it even more
the second time around.

I think it's a bit liberating
coming back.

Um, it's...yeah, it's just been...
it's been a lot of fun.

We've loved having you here, Matt.

For now, it's time to say goodbye.

Bring it in.

Thanks so much, Poh.
(SPEAKS INDISTINCTLY)

Well done, mate.
Thank you so much.

Loved having you here again.
Yeah.

Thank you so much. Thank you.

I'm feeling sad to be going home,

but it's been an amazing experience
coming back,

competing against some
amazing past contestants,

making a whole lot of new friends,

learning so much from the process.

Give it up for Matt, everybody!
(APPLAUSE, CHEERING)

I'm proud of what I've done.

And as a dentist, I'm going to be
leaving with a smile.

That's...you know, it's what we do.

VOICEOVER: This week
on MasterChef Australia...

Welcome to Sydney!

(CONTESTANTS CHEER)

..there's so much packed in...

Oh, wow.
That's epic!

That's so cool!

..we're bursting at the seams.

This is a really cool little twist

for a mystery box.

And a pressure test...

(ALL EXCLAIM AND LAUGH)

..will burst someone's bubble.

OK, I got it. Oh!

Captions by Red Bee Media