All language subtitles for Masterchef.Au.S17E23.1080p.WEB-DL.AAC2.0.H.264-WH

AUDRA: You ready?
DARRSH: Yeah.

We're ready!
White apron.

ANDRE: Another shot at immunity.
I know!

Another go at immunity.

What have we got there?

Oh.

Oh.

Viral Week, we're up for immunity.

Here we go, gang. Come on down.

And there's a massive deli counter
in front of us.

There's prosciutto, there's ham,
there's some mortadella.

All my favourite things.

Delicious.

Good morning, everybody.
CONTESTANTS: Good morning.

Strap in, guys,

because today's immunity challenge
is a two-rounder.

Whoo!

Round one - it's all about
what's up here.

The sandwich revolution
has been dominating the food scene

and it's showing no signs
of slowing down.

Delis are churning out
gourmet sandwiches

people would pay bank for.

And that is exactly what we want you
to create for us today.

Bring us the ultimate deli sambo.

You must feature at least one meat
from the deli up here

and then the three of you
who make the best sando...

..they'll advance to round two,

where you'll go head-to-head-to-head
for immunity.

The deli sandwich. Perfect.

It's, uh... That's, you know,
quintessential part of my life,

making sandwiches
and bringing them to work.

So this challenge
is definitely up my alley.

Anyone got
a favourite sandwich memory?

The best sandwiches we would have
in our household were on a Saturday

after on a Friday night
we'd have challah,

which is like the plaited egg bread.
Yeah.

So you'd...you'd toast that

and it's just so decadent and rich
and everything tastes good on it.

Yeah.

So my mum used to have
some leftover waffles.

She makes waffles?

Yeah, the night before.
Waffle sandwich!

And use whatever was left.
How the others live.

(LAUGHTER)

That's what you'd have at school?

Yes.

I can still remember
the smell of it.

Mine was legit. I took to school
four sandwiches with Vegemite on it.

And that's it.

Sometimes my old man got so, so lazy

that he'd just give me
half a loaf of bread and the jar.

And I'd just sit there like a loser.

(LAUGHTER)
Making your lunch.

I chose to go hungry many days
at school.

Oh, I'm gonna cry.

Yeah. Any day that I got a sandwich
was a score because,

like, it was just...

On my first day at school
in Australia,

I had chicken giblets in star-anise.

Oh, my God.
Wow.

It's funny how Poh says

she used to hate having a hot lunch
to take to school,

whereas now it's the cool thing.

My son loves taking a biryani
in a flask to school.

He loves it.

We're going to give you 45 minutes.

Oh.

Pantry and garden, they're both open.

To be one of the three cooking
in round two,

we want sangers worth scrolling for.

You got it?
Yeah.

Good. 'Cause your time starts now.

Allez!

Oh, come on.

There's a bunch of stuff
going on in my head.

I'm thinking, right, one -
it's Viral Week.

Two - how do I elevate this?

We'll figure it out as we go.

Like, there's a million
delicious sandwiches you could make,

but it's trying to make something
that's interesting and delicious,

I think is the...is the goal today.

I'd love to have 45 minutes
in the morning

to prep my kids' sandwiches
for their lunch boxes.

But we're not just doing
Vegemite wraps here today.

We're going to...

We've got a really bring the judges
something

to get us into the next stage
so we can go for immunity.

JEAN-CHRISTOPHE:
I am super pumped or chuffed,

super excited,

because I love my sandwich.

I absolutely adore
having a great sandwich.

Do you know what's so important
for a good sandwich

is texture.

When you get a soggy sandwich,
there is nothing more disappointing.

Yeah.

You need to use the right bread
for the right sandwich.

You also need to cut the bread
the right thickness

for what you're going to do with it.

We're talking
about ergonomics of eating.

You don't want something that is
just so difficult to eat

that half the stuff
squishes out the other end.

So I hope they do
take all these details

into consideration.

And they're cooking for immunity,
so I hope they just go for it.

Ultimate deli sando -
I'm going to keep it traditional.

Not to be too conceptual.

I'm not really
a viral kind of social media guy.

I like to celebrate
cultural heritage

and background of dishes
and so forth.

Andre, surely sandwiches

are one of your favourite things
in the world.

Yes. And this is
one of my favourite things.

Caponata.
Caponata.

Caponata. So we're doing
a pecorino cream, caponata,

mortadella and smoked prosciutto.

So you're going very traditional
deli style.

It's what I was brought up with.
Yeah, yeah.

Yeah.
Did you have this in a sandwich?

Yeah, but I would often just, um,

hide it in my bag
and it would go mouldy.

Yeah, right.
I got that immigrant thing going on.

Yeah, yeah, yeah. Embarrassed.
But I love it.

It's one of my favourite things
to cook.

I think, for you, it sounds like
you are all over your fillings,

but bread is just as important.

Without the right bread,
there's no sandwich.

I know, and I'll get to that
when I start.

Alright. Good luck.
Good luck, Andre.

Thank you. Thank you.

Love this kind of food.

I definitely have an advantage
in this challenge.

Good boy.

Come on.

I'm a builder.
I'm on the 7 till 4.

And, um,
some days I'll smash through,

like, three or four sandwiches
on smoko.

Like, I love
ham and cheese toasties.

We've got a toastie machine at work
and you just can't go wrong.

I'm so familiar with it,
but I need to elevate it.

I'm doing
a ham off-the-bone sandwich

with a panko-crumbed
mozzarella cheese,

making some hot honey.

Going to have some pickles
and some chips on the side.

About 10 minutes into the cook,

frying up
this crumbed mozzarella cheese.

It's got
that real guilty feel to it.

It's just going
to be oozy and delicious.

Chaos.

But now I need to get started
on my pickle mix.

Oh, my God.

(COUGHS)

Oh, far out.

Oh, my goodness.

I've decided to taste
one of my little baby capsicums.

(COUGHS)

I've taken a good chunk out of it.

You alright?
Yeah.

Water? Here.

And like, my head is blowing up.

This is not a baby capsicum.

This is a Scotch bonnet chilli.

Declan.
Hello, ladies. How are you?

I was hoping
someone would do a schnitty.

Yeah. It is...
What?

Oh!
It's a cheese schnitty.

What?
Oh, it looks hot!

Is it hot? OK, so tell us.
Tell us what you're doing.

Alright, so I'm doing
a shaved leg ham

with a panko crumb mozzarella cheese.

You look thrilled.
My goodness!

You look so pleased with yourself.
I love this.

I did just, like,
take a big bite out of this.

I'm waiting on some milk.

So you're not thrilled,
you're suffering?

I'm suffering...
OK.

..big time.
Can I give you a little tip?

Sugar.
OK. Yeah.

It actually soaks up
all the volatile, um...

It's so bad.
Sprinkle... Just go like this.

Are you crying?

Yeah, yeah. Um...

I've got another pickling liquid
in there,

and I'm hoping
to do some pickled capsicum, but...

It sounds like
you're really honouring

the 45 minutes,
but perhaps 15 of it

is just getting over
your chilli poisoning.

Thank you.
(LAUGHS)

Oh, it's so funny.
Oh, golly.

Do you know
what I find unusually difficult?

Cutting bread evenly.

If it's...
Are you talking about sourdough?

Turn it over.

You're cutting like
the jagged edges and stuff.

Yeah, yeah, yeah.

If you turn it over like that
and cut through there...

You're joking.
..it is...

It is, like, a game-changer.

That is such a good hack.
Yeah.

AUDRA: I'm going to make something
called roti John.

It's a Singaporean staple,

and it's pretty much
kind of meat and eggs.

I actually grew up
eating this quite a lot.

Um, I love it.
I absolutely love it.

It's our own toastie.

I guess that's the best way
to describe it.

And usually we use,
like, a baguette,

but, um,
I've got these three to choose from.

I haven't decided yet.

Hello!
Laura.

Laura.
Hi.

What's cracking?

Uh, so I'm doing a mortadella
and fried salami sando.

It's like chip butty-esque.

So you get, like, the crunch
of the fried salami,

then the pepper from the mayo,
all the pickles.

Is this a staple
at the Sharrads' house or what?

It's a Fugazzi snack icon.

I'm gonna call it an icon

'cause I think
it's that bloody good.

Um, it's one of those snacks
that if you come to Fugazzi,

we refuse
to let you leave without trying it.

THEO: This is a bit
of a levelled up version

of what I would make at home.

Uh, eggplant Parmesan.

Crumbed beautifully.

Delicious flavour in a sandwich.

It's something
that I've made before.

Um, and I'm using the sourdough bread
as a crumb for that eggplant.

I think it's really, really special.

SAMIRA: I'm thinking
of getting extra creative

and making my own bread.

Bread can take anywhere
from a few hours

up to a few days to make.

But I was a baker

and I have a few tricks
up my sleeve.

I am making a
muhammara roasted pepper

pita bread sandwich

with either silverside
or roasted beef in there.

So I got my dough done
and I'm leaving it to do its thing

and prove on the side.

Now I work on my muhammara.

So muhammara
is a roasted capsicum dip.

It's using walnuts,
pomegranate molasses,

capsicums.

This dish takes time to make

'cause you really need to soften
and roast the peppers.

Come on, roast up, roast up.

Samira...
I love this, Samira!

Don't tell me
you're making your own bread.

Hello. I am.
She's going for it.

I'm going...
You are not. In 45 minutes.

I love sandwiches, Chef.

I am making you guys

a harissa-spiced rocket sandwich
in fresh pita bread,

which has proven
very quickly and nicely.

Can I ask you something?
Yes.

How the hell'd you manage
to get that to rise so quickly?

Special trick.

No, I can't tell anybody my tricks.

You'll have to jump
on the MasterChef website

to get the recipe, if they put it.

(LAUGHS)

Sorry. No. Joking.

Not funny. That was so lame.

It's water temperature

and how much yeast to use.

It's about the hydration.

You get the hydration right,
you should be able to do it.

Now, it works best
in a warm environment.

And you can't get hotter
than the MasterChef kitchen,

considering all these stoves are on.

You think your bread
will be cooked in time?

1,000,000%.

Obviously, you put more yeast
than normal.

So do you think
the yeast will disappear?

1,000,000%. No, you know, my house,

we're not allowed
to run out of bread.

And if I ever run out of bread,
I'm in a panic mode.

So I have to whip it up quickly,

'cause bread is a big staple
in my home.

Whatever you're making,
I hope you're on a roll.

30 minutes to go.

JEAN-CHRISTOPHE: Allez!

SARAH: Oh, gross.

My strategy today is to stand out.

I want to create a sandwich
that is unique.

I'm going to be making my version
of an egg and bacon sandwich.

So I've got maple smoky bacon,
poached eggs,

a Vegemite beurre blanc,

an avocado cream,

but the catch is there's no bread.

Hi, Sarah.

I really wanted someone
to use Vegemite.

And poppadoms?!

I don't know if I want to tell you
what I'm doing.

Are you anti noodle and bread?

(ALL LAUGH)

I kind of am.
Like, when I get a sandwich,

the first thing I do
is take the lid off.

So...
SOFIA: What are you making?

Um, so I'm kind of taking

all of the elements of the sandwiches
that I like -

so bacon, eggs, Vegemite, avocado -

and making it, like,
kind of deconstructed in a way.

The poppadom is the bread.
It's the lid on top

and all of those beautiful flavours
underneath.

So I've got....
Sarah.

There are some things in the world
that should not be deconstructed,

and I think a sandwich
might be one of them.

I'm sorry. I'm going to try
and change your mind.

Try and change my mind?

Yeah. I think if you looked
up the definition

of what a sandwich is...

It's got bread. And sauce.

I think it would be something
between something else.

It doesn't have to be bread.

And I think what's going to happen
here

is the debate might not even be
about your flavours.

It might be -
is this even a sandwich?

It's my kind of sandwich.
It's a Sarah sandwich.

I think you... I think
you're taking a very, very big risk.

What is your definition
of a sandwich?

There needs to be two things
of something with stuff inside.

That is exactly what I said.

Traditionally,
I'd say two slices of bread,

but I would be happy
with two slices of something.

It's Viral Week.

Every viral sandwich I've ever seen,

you're cutting through something
that's just oozing everywhere.

I'm making a croque madame.

This is going to be epic.

Jamie.
Hey, mate.

Wow, there's a lot going on here.

Uh, look, you wanted something
that's going

to stop you in the tracks
while you're scrolling.

I'm going to go
super, super, like, ridiculous.

A bit of a twist on a croque madame.

Ohhh....
I knew it! I bloody knew it.

I'm gonna layer the meat
with a little bit of bechamel

and some cheese in between,

and then pane it
and then deep-fry it.

And that's going to go
in between the bread

and then in there, in my bechamel,

I've also got
a little bit of maple syrup.

And it's going to be sweet and salty
and creamy and soft.

So when we bite into it,

all of the bechamel
is just going to ooze out?

Yeah, that's the plan.

Well, it's a good plan.

I mean, you have a good plan.
Yeah.

Make sure you finish on time.
Oui, Chef.

OK.
(LAUGHS)

Next thing is
I have to start figuring out

how I'm going to construct
this monstrosity.

So we've got the prosciutto
laid over the ring mould,

layer of bechamel, ham,

Comte cheese,
layer of bechamel, ham,

Comte cheese, layer of bechamel,
ham.

More bechamel.

This is the morning after's
favourite sandwich.

Then we've got to make sure
that it crumbed properly,

otherwise it's going to explode
in the fryer.

Heaps could go wrong,
but if it works,

ching-ching, round two.

SARAH: Today is a white apron day.

I have done some wacky things
in the kitchen before,

but I've never tried
a Vegemite beurre blanc before.

Vegemite beurre blanc is loaded
with all the things we love.

Vegemite, butter,

it's got some shallots,
some vinegar,

but, uh, I'm going
quite conceptual today.

I'm using poppadom as my bread,

and the judges are a bit worried
that this is not a sandwich.

Sofia and Poh said that

a sandwich is something
between something else.

So I feel like
that's also subjective.

Guys, I love sandwiches!

Allez! Allez!

15 minutes to go!

Me, too! I love sandwiches!

Look the way they run.
It's unbelievable.

Oh, I fully forgot
what I came in here for.

(SIGHS)

AUDRA: So the roti John
is in the oven cooking.

What I now have to do is just make
a really fresh component.

So there'll be mint, coriander,
yoghurt.

I've got a lot of smoky elements
in it, which I'm really happy about.

So, yeah. Argh!

LAURA: I'm making
a classic Fugazzi snack.

It is, like, probably
the most sold thing on the menu.

Am I worried about my salami
not getting crispy?

Uh, absolutely, yes.

THEO: I really wanted to get
that sourdough crumb

on the outside of the eggplant,
and that's what I've done.

I actually made my own breadcrumbs

out of the delicious bread we had

in the pantry today
to crumb that eggplant in,

and that's such a point
of difference.

It's almost like
a mini-sandwich inside a sandwich.

ANDRE: So my caponata is done -
nice and balanced.

I'm doing
the classic Italian combination

put together in a sandwich.

Now you need cream.

My other filling today
is a pecorino cream.

It consists of whipped ricotta,
cream and lots of pecorino cheese.

And I need to bring it
to temperature

and whip it really hard.

That takes a little bit of time,
so I need to hustle.

Just working on
my smoke...my pecorino cream.

Caponata is ready to go.
Cooling down there. Uh...

Then it's onto construction phase.

There's only three spots
in round two.

Five minutes to go!

(CHEERING AND APPLAUSE)

SNEZ: Oh, that bread looks amazing.

SAMIRA: My bread is ready.

I am so happy
with the texture of my bread.

It's so fluffy
and it's charred nicely as well.

Ah, I love bloody sandwiches.

I'm hoping it's to their liking.

So I'm amping up
the spiciness in mine.

Everything assembled.
Everything assembled. Here we go.

I managed to make bread.

I managed to make
this roasted muhammara dip.

I really hope I am in that shot
just to go that next step.

DECLAN: What are you doing,
poached eggs?
Yeah. Post eggs...eggs...

Poached egg sandwich.
Poached... poached eggs.

I'm just going for it, here!

Plating up, I've gone for
a thinner style of bread.

Going to have
all that filling inside.

Beautiful.

I think it's going to be
the perfect ratio.

Oh, yes.

I'm putting some of my pickles
in the sandwich,

just to cut through that
when you're eating it.

But then I'm also going
to serve them up on the side.

The crisps are out of the oil.

They're looking salty,
crispy delicious.

Hot honey's there.

Oh, I was like,
"Where's my bloody mozzarella?"

Inspiration's,
you know, the toastie.

So I'm definitely giving the judges
a real sandwich.

I don't need the little herbs, do I?

(LAUGHS) Don't ask me, mate!

You're the one making a poppadom.

JAMIE: This is without doubt
the most ridiculous thing

I think I've ever made
in this kitchen.

I'm really happy with it, but I
still need to fry these patties.

We need to double-crumb this

to make sure that when we fry it,
it's going to hold together.

There's no way this works.

Otherwise, it's going to explode,
and if it explodes,

no sandwich,
no nice cut-through.

Got the double crumb
on both patties.

Now, the moment of truth.

If these don't work,
there is no dish.

There is no way this works.

It's bubbling really rapidly.

That means one of two things -

it's just a big change
in temperature,

and it's actually frying nicely,

or they've exploded,

the bechamel is going everywhere,

and I'm just going
to be chucking some ham

on some white bread,

like high school all over again.

JAMIE: If these don't work,
there is no dish.

There is no way this works.

Once the bubbles
have started to subside,

some of the steam's come off

and I start to see
this beautiful crust

forming around my patties,

I know that this is going to work.

This is ridiculous.

There's no way this should work,
but apparently it is.

(LAUGHS)

Yeah, boy!

Croque madame
traditionally has a fried egg.

It's going to add an extra texture.

As you cut through it,
you get the beautiful oozy yolk,

and you're just going

through soft layers of creamy,
cheesy deliciousness.

Oh, my God.

Get ready! 10!

JUDGES: Nine, eight, seven, six,

five, four, three, two, one!

(CHEERING)

(LAURA SQUEALS AND LAUGHS)

Well, we set you the very fun task
of creating the ultimate sambo

and, from what it looks like,
everyone's gone for broke.

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

Wow, look at that.
Whoa! The works.

SOFIA: Oh, my...
Oh, mama!

Oh, you shouldn't have!

Well, this plate, what is it?

It's my version of
a ham-cheese sandwich.

I've got a panko-crumbed,
fried mozzarella, smoked ham.

Some of that pickle mixture.

Just drizzled
some hot honey over it.

I'm into this.
Yeah.

Declan, I love that you just went
with classic ham and cheese

and then completely amped it up,
made it your own.

Deep-frying mozzarella
is such a good move

because you see this,
you know, chunky sandwich,

and you think there's a schnitty
in there and it's not.

It's melty, stretchy,
delicious cheese.

What I like is the right ratio.

The generosity of your ham,

really combined with the softness
and the crunchiness

of your...of your breadcrumbs
and your crisps.

(CRUNCH!)
They're very nice.

Well done.

Thank you.

This is one of
those sandwiches where,

if you read it on the menu board,
you'd order it,

then you'd eat it,
and then you'd order it again.

Yeah.
I would be getting ready, mate,

because you could be cooking
in round two, Deckers!

Thank you.

Thank you, mate.

Next up, it's Andre.

Wow, look at that.
SOFIA: Ah!

Oh, beautiful.

It's like a gondola.
It is a gondola!

ANDRE: Today I've made
Sicilian caponata

with a pecorino and ricotta cream,

smoked prosciutto and mortadella.

Lovely accent.

Smells delicious.

Andre...

Yes!

Yes, yes, yes, yes, yes.

For me, the thing that spiced
this guy up was the cream.

It was so luxury.

And then you just get pounded
by that caponata.

But this is the bee's knees.

Andre, I love
the way you constructed that.

I think for me, one of the things

that people don't pay
enough attention to

is, when you go to a sandwich shop,
I want to see all the layers.

Yes.
And I could see all of them.

Yeah.

Choice of bread is perfect.

It's just nice to see you
do this style of cooking,

which is from your heart,
as opposed to your head.

And I can taste it.
Oh, yes.

Well done.
Well done, Andre!

Audra, come on down.

What is going on here?

AUDRA; (CHUCKLES)
OK, today I bring you roti John

It's a real Singapore staple
with roast pork.

The genius was having bread
that had crust all the way around it.

Yeah.
Because all of
that really juicy mixture

that just seeps down and down
and down and down,

and it hits the crust,
and the crust is like, "Nah,

"you're not getting through here,
no way!"

Next up. Theo.

THEO: I made an eggplant melanzane.

Where it went wrong a little bit
for me was the eggplant.

It was quite soggy
on the bread underneath.

Yeah.
Um, so I think just all the weight,

I would have put that on top.

LAURA: So, um,
it's a mortadella, fried salami,

pecorino and pickled shallot sando.

Laura, um,

you've done an amazing job.

The mayo is perfect.

The salami, I think, is very crispy.

So, well done, Laura.
You've nailed it.

Thank you.
Thank you.

I loved it, so much so
that I just asked the girls

if I could just
undo my top button on my pants.

But you can't...
Anyway, too much information.

Sarah.

SARAH: Oh, man.

SOFIA: Sarah, what have you made?

I have made
a bacon and egg sandwich.

Uh-huh...

Where is it?

So it's sandwiched between
the poppadom and the plate.

So do we eat the plate?
Is the plate one of your two layers?

Yes, it is!

Good news and bad news.

Good news -
it's absolutely delicious.

Bad news...

..that is not a sandwich!

That is not a sandwich.

And it's a shame,
because what you have underneath,

your filling, is so good.

Delicious.

Not a sandwich. Sorry, Sarah.
Oh, damn. That's alright.

Sarah!
It was fun, though.

Hilarious.

The next dish
we want to see is Samira.

(CHEERING AND APPLAUSE)

Oh, my God.
SOFIA: Classic Samira.

Hello.

(WHISTLES)

Today I made
a muhammara roasted beef sandwich.

Well, well, well.

To make bread like this
in 45 minutes,

you are really, really brave.

So you think your bread

will be good enough
with that short of time?

Oh, I definitely took a risk,
but I do like to really push myself.

Samira...

..it is incredible.

Your bread is fantastic.

When you have a bite,
it is just dynamic.

It is so delicious.

It's really soft and pillowy
and charred in all the right places.

It was like such a good move
to stick out from the pack.

Risky, risky,
but I think you pulled it off.

(CHEERING)
Thank you. Samira!

Jamie, come on down.

Whoa, what is that?
Hello!

(LAUGHS)

My arteries just gave up.

Oh, yeah, yeah, yeah.

When we cut into it,
what do you want us to see?

Beautiful, oozy egg yolk.

You should have
a layer of prosciutto,

bechamel, Comte, ham.

My heart, my heart.
And then prosciutto.

When you cut through it,

what you should have
is a big smile on your face,

and, like, a whole lot of joy.

It's tall, it's proud.

And now we cross our fingers
and we hope.

POH: Hang on. Let me just see
where the egg is. OK, cool.

Show me.
(LAUGHTER)

Oh, my goodness!

Oh, my God.

That is so over-the-top, I love it!
Yeah.

There's some maple syrup
in that bechamel as well,

make it nice and sweet.

Of course there is.
Of course there is!

Jamie, you've got
a huge smile on your face.

And you should,
because this is brilliant!

Thank you.

And then just your execution
on all of the elements.

Like, your bechamel, that deep-fry,
the perfect golden egg.

It's exactly as it should be,
and it's unapologetic.

In France, we would call it...
(SPEAKS FRENCH)

First, it doesn't look
a croque madame.

When you close your eyes,

it is exactly
what croque madame should be.

And the bechamel
is what makes it together.

And that little sweetness
as an addition is very special.

You smiled the whole way through
that cook.

You thought it was ridiculous,

but you had the technique
and the nous to pull it off.

And as soon
as we cut that open, mate,

I knew that was going to be a winner.

Thank you, Jamie!
Well done, Jamie!

SOFIA: With only 45 minutes
to whip up a superb sanger,

we were keen to see
who would dominate the deli,

and there were more than
a few contenders...

..but we were looking
for a top three.

So, if I say your name,
step forward.

The first sandwich
through to round two was hot,

dirty and delicious.

Declan, well done.

Thank you.

Hot, dirty and delicious.
Yes!

Next,

a classic, executed immaculately.

Andre, that was yours.

And lastly...

..the higher the croque madame,
the closer to immunity.

Jamie, you're in!

(CHEERING AND APPLAUSE)

You three are cooking in round two.

Everyone else,
head on up to the gantry.

Well done.
Well done, everyone.

DECLAN: I'm into round two.

Battling the heat still
from that chilli,

but bring it on.

Declan, Andre, Jamie...

..the three of you
absolutely smashed that

with those deli sandos.

The question is, can you do it again
with whatever's under there?

The first round
was all about one viral dish.

This round is about
an amalgamation of two.

ALANA: Cronuts?

But it all began back in 2013
with what's under here.

Cronuts?

Et voila! The legendary cronut.

(ALL EXCLAIM)

I know, I'm showing my age there,
showing my age.

Love it! The old cro-y!
The old cro-y.

Yeah, I've definitely
had my fair share of cronuts.

Your croissant and your doughnut -

two classic dishes coming together
as one.

This iconic combo was invented
by Dominique Ansel

and it took the internet by storm.

We want you to create a mash-up

that has all the viral makings of
this dish.

Nothing is off limits.

Think sushi tacos,
cheeseburger spring rolls,

crepe brulee.

I have to say,
one of my favourite things

about these dishes are the names.

So come up with a goodie.

You'll have 60 minutes.

LAURA AND ALANA: Oooooh!

SAMIRA: 60 minutes.
LAURA: Spicy!

ALANA: Damn!

SOFIA: Are you ready?

(LAUGHS LOUDLY)

Your time starts now!
ANDY: Come on!

It's not easy to win immunity
in this competition.

And I'm up against two absolute
veterans to the MasterChef kitchen.

But I spend a bit of time
on my phone

looking at viral cooking videos
and viral sensations.

That's my life. It's, um...

It's my passion,
those kinds of things.

Come on, Deckers!

I've decided I'm going
to collaborate

two of my favourite dishes -

a lobster roll and a chocky eclair.

So sometimes when I get
a lobster roll,

the brioche is a bit too heavy.

So immediately
I'm like, "Choux pastry".

I can add a bit of sweetness to it.

It's going to be fluffy,
light in texture

and it can hold this lobster
perfectly.

Choux is something
I'm very familiar with,

but 60 minutes - time is of
the essence today.

A bit nervous, but, um...

..can't say I've ever
done this before, but I love it.

I know this viral mash-up

has to visually look appealing
and have that grab.

I want to, like, use this head

and the bit of the tail
in the theatre.

So I sort of serve it like
a lobster.

Um, but, yeah, the choux will be
cut in half,

split open with all that
lobster filling on the inside.

I've never seen anything
like this before,

but hopefully this is
the next viral sensation.

SNEZ: Nice, Jamie.

TIM: Nice colours, Jamie.

I'm doing Korean fried chicken
and tacos.

I really love cooking Korean,

and obviously I've shown in this
kitchen already a couple of times

I like cooking masa and tacos
and the like,

so I'm just going to try and hustle,

get as much flavour into
all of the elements

that I'm making as possible.

I'm going to have
a blue masa tortilla,

twice-fried Korean fried chicken,

and then we're essentially going
to make a salsa,

but we're going to do it out of
a homemade tomato kimchi.

And then we're also going to
incorporate,

instead of black beans, we're going
to use some edamame beans.

It's all about Korean flavours.

But this is going to look as Mexican
as Mexican could be.

We want an immunity-worthy mash-up.

45 minutes to go.
(APPLAUSE)

Yes, Declan!

Come on, Andre.

Thinking about the brief
on this challenge,

I'm staying in the Italian field.

I'm a purist at heart,
but I'm also a creative,

so I think I can mash
a bunch of things together.

LAURA: What are you making, Andre?

Caprese salad.
Nice.

ALANA: Are you actually?

With pasta?

Yeah, you'll see.

Andre. Yes, hello, hello.

Back on the horse.
Back on the horse.

Back on the horse again today.
OK, what are you making?

I reckon this challenge
is made for you

because you are weird and wacky,

and you love some crazy
combinations.

Yep.
What are you gonna do?

I'm putting all the flavours of
a summer Caprese salad...

Yeah.
..tomato and mozzarella and basil

into a ravioli dish.

Yeah.
Right.

And while I'm at it,

I'm going to put a sweet custard
as the filler into it.

Right.

Yeah. It's going to confuse
a few of your senses.

So is it...? So is it...?
Sweet-savoury.

It's...
Oh, so it's something in between.

It's in between.
No, I haven't made this dish before.

It's, um, coming up in my head
as I go.

The only thing is that
it's kind of hard to explain

to the judges
what I'm doing here today.

You're mashing up three dishes.
I am mashing up three dishes.

Pasta, salad and a sweet.

So we've asked you to combine
two dishes and you're doing three.

So you're creating your
own more difficult brief.

Classic Andre.

I really don't know if the judges
are going to like this dish.

I don't even know if
they're going to get it

because I'm still struggling
to even understand.

(LAUGHS)

ANNOUNCER: Which fan favourite will
lift the MasterChef trophy?

Watch every mouth-watering
episode on 10Play.

What am I doing here?

So this dish might seem confusing
from the outside,

but in my wacky head
it makes perfect sense.

To replicate a Caprese salad
in this pasta dish,

I'm going to make a tomato consomme

to represent the flavours
of the tomato

and a sweetened basil custard,
which I'll stuff into a pasta.

Sweetened basil custard
and pasta can work,

but it is about balance.

It really can work, I promise you,
it can work!

(LAUGHS)

When you mash up 15 minutes
with 15 minutes,

you have 30 minutes to go.
ANDY: Yes!

JEANÐCHRISTOPHE: Yes!

(APPLAUSE)

Nice, Jamie.

Kimchi looks great.
Tomato kimchi.
Yeah, looks lovely.

Korean and Mexican flavours go
together really well.

There's lots of similarities.

In place of a salsa fresca
or pico de gallo

that you have on a Mexican taco,

I've made a tomato and onion kimchi.

Nice, Jamie.

The chicken needs to go into
the fryer quickly

because I still have
to fry it twice.

I need to get it cooked
first time round,

start to develop that crunch on
the outside

and then put it back down for
the second fry,

which is going to add that extra
element of crunch and crispiness.

That texture is what signifies
Korean fried chicken.

When you bite through it,

you should be able
to hear it next door.

Alright.

My choux are in the oven

now I need to start on cooking
that lobster

and working on my mayo
and the other elements to this dish.

I've got this lobster head that
I've whacked in the oven as well.

And I just really want to hit
that with heat hard

so I can scoop all that beautiful
head butter out.

The way I'm cooking
the rest of the lobster,

I'm cooking it in its own steam
in the wok with a bunch of aromats.

Heaps of time.

It's perfectly cooked.

Scissors.

I kind of know
that this is going to work

with the sweetness of
the choux pastry.

If I pull this off,

this could be better than
the original lobster roll.

A lobster roll eclair.
Yeah.

Really pushing the boat out today.

Are you going to make
a tower of them?

Oh, no, I'll croquembouche them!

No...
(LAUGHS)

I'll save the croquembouche
for later.

SOFIA: Andre, I hear you're mashing
together three elements.

Have you got a nice, clear name
for your dish?

Caprese dolce.
Caprese dolce?

Yeah, it's a sweet tomato and basil
salad.

I don't mind it. Do you know what?

I feel like that just became
so much clearer in my head

based on the name. I was going to go
with Cap-crazy...
Oh, OK.

That's good, that's good, I like it.
Oh, good.

Five minutes to go,

I've just got enough time
to get this pasta cooked.

Come on. Where's this bowl?

I could have made it easier
for myself

and done two dishes together.

But I've done three,
because I think I can make it work

if I balance this dish correctly.

Mash it to smash it.

Three minutes to go!
(CHEERING)

My tortilla is cooking,

needs to be a low dry pan,

we just want to toast it
so we cook the masa,

but we don't want this to go crispy.

The dish tastes great.

That's delicious.

Everything works together.

The chicken is cooked perfectly.

Argh! No!

Drop a couple. I'll eat those later.
Get it on the plate.

This is my first-ever time
actually vying for immunity.

Hopefully, that flavour is enough
to push it over the edge.

SNEZ: Ooh. Decky!

Oh, that's a good colour.

Beautiful. Time's almost up.

I get my eclairs out of the oven.

They're good. They've worked.

Now I've just got to piece this
together.

I've got
that beautiful lobster filling,

the lid dipped in that mayonnaise.

I'm topping it with fennel fronds,
lime zest.

Then I'm using the lobster skeleton,

the head and the tail to add
that theatre

of this viral grab dish.

I came up with the concept
at the start of this challenge.

It was all about balance,

but I didn't make enough ravioli
to actually taste it all together.

I'm happy with how it looks.

I've got my consomme in a jug

that I'm going to pour
in front of the judges,

and then finish with
a little bit of garnish.

Bring us a winning combo in 10...

ALL: Nine, eight, seven,

six, five, four, three,

two, one!

(CHEERING)

Very nice! I like you.

Good job, bro.

Good stuff.

In the second round of the battle
for immunity,

we asked you to create a mash-up
to remember.

First up, Declan.

POH: Oooh!

I see what you've done there.

What's your two things
that you mashed up?

Um, so I've got chocolate eclairs
and lobster rolls.

My Lobby-Lair, a lobster eclair.

Declan...

..that dish looks a million bucks.

And I actually really loved it.

Something about the lightness of
that bass

and the airiness
that really lets the seafood sing.

I think it might actually be a
superior version of a lobster roll.

I thought that the eclair was
a perfect vehicle

for the lobster

because you know in normal lobster
rolls,

they tend to, like, ooze out.

And the fact that
you've got this little hollow

in there was so perfect.

Thank you.

I really dug how,
firstly, you treated the lobster

and you steamed it in
all those aromats.

They come through.

Like, insanely generous amount
of lobster in that roll as well.

The dill hummed throughout all of it.

Flavour-wise - 10 out of 10,
brother. Well done.

(APPLAUSE)

Next one, Jamie.

Oh, here he is.

OK, I'll just...

What are the two dishes?

Korean fried chicken, tacos. Bam!

(LAUGHTER)

Uh, blue corn masa tortilla.

Um, some double-fried
Korean fried chicken.

Nice and crispy.
Little salsa fresca,

which is actually
a tomato and onion kimchi.

And you've got a little guacamole,

which is actually edamame cream
on the side.

Oh.

Jamie, can you smile, please?

Thank you. Because I'm going to give
you a compliment.

Oh, beautiful.

You've done an excellent job
in terms of flavours,

textures, colours
and smell - unbelievable.

Your kimchi, I think, is superb.

And I can see the amount
of pepper paste

you've managed to put in carefully.

Not just for the colours,

but you can see the colour behind

which is an explosion in your mouth.

That chicken there, it is sublime.

Look at that thing. It's so crunchy.

It's got that, like, slight waft
of the chilli in there.

It's really well cooked as well.

The only thing I thought could have
been better

is, like, tasting it and going,
"Korea."

OK.

It was still like
a little bit Mexican.

I think you really could have done,
like,

a heap more kimchiness in there.

Have you hit the brief?

I think you've hit the brief,

but, like, you haven't danced down
the wicket

and just hit it back over
the bowler's head for six.

He would get that.
Good mash-up.

I do. 100%.

Andre.

(APPLAUSE)

I came up with this concept at
the start of the cook...

..a Caprese salad mashed into
a pasta,

mashed into a sweet dish.

Didn't get to taste it.
Don't even know if it balances.

Don't even know

if the judges are going
to understand what the dish is.

Yeah, I'm worried. I'm...
I'm worried.

SOFIA: Andre, what's your dish?

A caprese salad mashed into a pasta,
mashed into a sweet...

This is a sweet basil custard
in there.

So it's a dessert?

A bit of column A, column B.

I love the consomme
and the basil all together.

It is so fresh, so beautiful.

It does sing of Caprese salad.

Then the filling -
this is the clincher.

Like, how's he going to get
the sweet basil filling,

which is wrapped in pasta,

to really hang around

and be mates with that caprese
salad-style broth?

It's... It's really challenging me.

I can definitely see
where you're going.

But for me, there's still like
a bit of a barrier between the two.

I love the concept.

I love how challenging your food is.

Um, is it delicious? Yes.

Would I order it again?

Maybe.

(LAUGHS LOUDLY)

For me, I think a good mash-up
makes me go, "A-ha!"

And with this, there's a bit of
a question mark.

It's more of like a, "Huh?"

I think I would have liked you to
have really doubled down

with something that has another
desserty element to it.

Maybe there's some ricotta
or some honey somewhere.

And, yeah, I just, I...

I think it has to be really obvious

for it to have been
a complete success

and it is making me think,

but it's not totally obvious.

Thank you, Andre.
Thank you.

I really enjoyed that tasting.

Thank you.
(LAUGHS)

We sent you a monster of
a challenge today.

All three of you brought us
something very different...

..which made our decision
really tricky.

The winner today brought us not only
a flavoursome feed,

but had us completely sold
on their concept.

And it had a fun name to boot.

Lobby-Lair for the win, Deckers!

(CHEERING)

It's not easy to win immunity
in this competition,

but I've done it today.

My heart is racing.

I'm so chuffed
and you're certainly going

to be seeing the Lobby-Lair
in the future.

ANNOUNCER: Sunday night on
MasterChef Australia...

Please give it up for Andy Cooks!

..with a combined
following of over 10 million,

he's a bona fide viral superstar.

ANDY: Andy's he's here
to demonstrate a trend.

JEAN-CHRISTOPHE: Oh, yes, yes!

Cheese, Louise!

Wow.

It's an elimination
for the record books.

And next week...

..a brand-new challenge

brings a dash of MasterChef magic.

Captions by Red Bee Media