Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Are you ready?

..Gordon Ramsay... Let's go!

..got everyone going...

90 seconds, get organised. You've got to think now.

..with a surprise service challenge.

That's it. Beautiful. Service, please. Let's go!

ANDY: Everything is just peaking with flavour.

SOFIA: A-plus. 10 out of 10.

JEAN-CHRISTOPHE: Absolutely delicious.

And the green team got to cook along with Gordon...

Crikey!

Nothing could have prepared me for this.

We got to go, guys. Come on.

..to win the only immunity pin of the season.

Ben, come and get your immunity pin.

(CHEERING)

Then they made the most more-ish midnight snacks.

JEAN-CHRISTOPHE: Oh, perfect!

POH: That is just an impeccable plate of food.

And Audra's dish...

I call this The Magic To A Happy Marriage.

..won a place on Gordon's very own restaurant menu.

That is...perfection.

Tonight, the first elimination for 2025.

ROE: I am feeling anxious

'cause I do not want to be the first person to go home.

WOMAN: Here we go again.

TIM: Yeah. This part never gets easier, does it?

No. (CHUCKLES)

My heart's beating a million miles an hour.

I'm feeling terrified, to be honest.

I mean, this is the first elimination.

Oof! Here we go.

The last time I was in the competition,

we were against some fantastic cooks.

But we were amateurs.

Now we're against seasoned pros,

and nobody wants to be the first person eliminated.

It's going to be tough.

Oh!

OK. Wow. It's dark.

WOMAN: Oh, my God, the trophy is there.

Oh!

And I'm thinking, "Wait, we're not at the grand finale yet.

"What is that doing there?" (LAUGHS)

Wow. Ooh.

Like, is this going to be a challenge

that's a grand finale dish?

What is going on?

It's a bit weird.

It's a bit puzzling, isn't it?

Welcome to the MasterChef kitchen!

(ALL WHOOP AND CHEER)

Oh, that's us! Oh, I just got goose bumps.

(ALL SHRIEK EXCITEDLY)

Hello. How are you going? I'm Laura.

How old are you? I'm 18.

Oh, my God, I'm so little! (CHUCKLES)

My name's Ben. I'm Tim. Yeah, Ballarat boy.

I'm Steph. MAN: Hi, Steph.

I can't believe that I'm actually here doing this with you three.

GEORGE CALOMBARIS: Wow. That is amazing cooking.

Warms our hearts, warms our souls.

It's a big yes from me.

(ALL SHRIEK EXCITEDLY)

Thank you. How do you feel?

Amazing! Yeah.

Does it look good on me? Yes.

It looks fabulous on you.

I want to be a chef!

(ALL CHEER)

Chef!

MAN: Tim, you're with me? I'm with you, Curtis.

I really can't believe it.

An amazing experience to be able to cook for one of my heroes.

Oh! Stop it.

(LAUGHTER)

CALLUM: Having the judges say nice things about my dish.

Good job. ..is a fantastic feeling.

You look like a baby! Aw, baby Callum.

You absolutely bloody nailed it.

It is so good!

Because it was the dish of the day.

But it's delicious! (LAUGHS)

WOMAN: So proud of you. Yeah!

Oh!

How are we going to fit your smile on a normal-sized bottle?

Nailed it. Yeah!

Thank you!

I'm feeling good about it. Give me your hand.

Oh! Stop it!

(ALL LAUGH)

MAN: Oh, mate.

Can't do it. Can't do it.

If you don't get out of this headspace, you'll go home.

Audra, it's now time to say goodbye.

Tim.

Depinder.

It's been the best...

It's been the best time of my life.

I'm sorry, Jamie.

Samira.

JOCK: Cath, you're going home.

WOMAN: It's been an absolute joy. Thank you so much.

Steph.

Matthew.

Declan.

Good work, guys. Good work.

WOMAN: Darrsh, we're going to miss you a lot.

It was like such a magical experience.

And that's the magic of all the people that are here.

Ah!

Everyone makes this show so much more than just food.

It's such an amazing experience

that I will never, ever, ever forget.

Oh, it made me cry.

(CHUCKLES)

LAURA: MasterChef is way more than cooking.

It's definitely growth.

And seeing the progress of my cooking

from the day I first walked through these doors,

it motivates me so much more to...

..to make it to the end and to win this competition.

It's like the cherry on top to a beautifully iced cake.

It's like... It would be perfection.

(EXHALES SHARPLY)

Oh, man. (SNIFFLES)

That was so beautiful to watch, really.

Laura, you've grown up in this kitchen.

I have!

I was so young. Oh, my gosh. Ha-ha-ha!

That was crazy to watch.

That was very weird. I kind of saw my daughter in that.

And that was so freaky. Yeah, yeah.

I was like, "Oh, my gosh,

"she's going to sound exactly like that one day too,

"squealing her head off down the hallway." (LAUGHS)

Tim, you got quite emotional in that. Why?

I just... That just shows how much this...how much MasterChef means

to every single one of us.

And I guess that sort of is a reflection

on how far we've all come since MasterChef in our own ways.

Declan, what was that like to watch?

Um, emotional.

And much like Andre, I think, you know, I want to be a chef.

And, um, MasterChef has given me more opportunities

than I could ever ask for.

So, yeah, just grateful standing here today,

black apron or not.

I want to ask you, how old were you when Andre was in season one?

(LAUGHTER) It's crazy.

I think, like, I was probably nine or 10 years old.

Oh, my God!

Well, how old were you, Poh?

About 75.

(LAUGHTER)

How has it changed you?

Oh, MasterChef was so formative for me, for my identity.

'Cause I think I came in age 35, grown-arse woman,

still trying to prove that I'm not just what I look like.

And right away, the judges were like,

"What are you doing? What's your heritage?"

And I said, "Oh, I'm Chinese-Malaysian."

And they said, "Why aren't you cooking from that?"

And it was just such a penny drop moment for me.

And from then on, I haven't looked back.

Like, it's hands down the best thing that's happened to me in my life.

Yeah. Like for me, reflecting,

it's not just about food.

In fact, the food is, like, probably in the bottom 25%...

..because this place does so much more than that.

You know, for me, it taught me...

(EXHALES SHARPLY) ..how to enjoy things.

You know, how to laugh, how to grieve.

And it's the lessons that you take from this kitchen,

from these four walls,

that end up making you a better cook.

Once upon a time, you came here with a dream.

And each of you had to walk away from it,

from this trophy.

The cooks we just saw

are not the cooks standing in front of us now.

For your first elimination challenge,

we want you to bring us a dish that represents who you are now.

Oh, my goodness.

You came here to give it everything you got, right?

And this cook right now,

this is the one to do it.

You've got complete freedom

to show us who you really are.

You've got access to the pantry,

all the equipment that you could possibly need.

And we're giving you 90 minutes.

But the bad news.

Whoever cooks that least-impressive dish,

they'll be the first contestant eliminated from the competition.

Now, unfortunately, Sarah's not feeling well,

and she won't be cooking today.

And because of that,

she'll automatically go into the first pressure test.

And, Ben, you got that shiny

little immunity pin on your apron,

looking pretty.

If at any point in the cook, you feel uncertain,

you can play that thing and you'll join Audra

safe and sound, my friend.

Ladies and 'gentlemens',

make sure you give us

your very best dish ever.

So, are you ready?

ALL: Yes! (SHOUTS) Let's go!

Oh, thanks, Darrsh. Thanks, Darrsh.

Alright.

Need some onions. Just there, bro.

OK. WOMAN: It's good exercise.

It's the most I've done in a year.

AUDRA: Smells great, Sav. Show us how it's done.

It's the first black apron. I'm feeling nervous and excited.

Yes, I've only been out of the kitchen in the past 12 months,

but I want to show my evolution.

As a cook, I am way more happy

to experiment with interesting flavour combinations,

rather than that typical stuff that I used to do back in 2011.

I'm going completely traditional!

When they say they want to see the cook I am, this is who I am.

RUE: I am doing a Yule log.

I feel like this really represents me

because my season I made a Swiss roll,

but I feel like now I'm just elevating it

to show growth from last season to now.

Cooking for me now is all about having fun,

but there's a lot of very good cooks in this kitchen,

and I'm pretty desperate to make sure this packs a punch

and keeps me in the competition.

I am absolutely so pumped to test some dishes

and to find out exactly, you know, who that person is.

That's what I feel like these two, especially because for you guys,

it's kind of the first real time

that they get to open up and express themselves.

We've given them a really open brief,

so I think it makes that really easy for them

to show what they're made of, how they've evolved, or does it?

Yes, and no.

I feel like when you start to think about how you've evolved,

it's hard as a cook, like... Now. Yeah.

..you get caught up with trying to think about it too much.

Yeah, you're trying to encapsulate too longer time span, maybe.

Yeah.

SOFIA: And I think when you cook with emotion,

it can be a really beautiful thing.

But if you let that emotion get the better of you

instead of harnessing it... Yeah.

..it could all just kind of spiral in the wrong direction.

I think everything is on the line because we've just reminded them

how much they want to be in this competition

as deep as they can possibly go,

but that's not going to be the case for one of them,

because at the end of the day,

we are going to eliminate our first contestant from the competition.

Hm, rough.

Lozzie! Hi!

Oh, my God, that footage of you...

Oh, my God, I was so little! I like this...

You had a little chipmunk voice still, Loz.

Look at her! I know!

I love the eye make-up. Yeah, I know.

I think I actually put, like, shimmery eyeshadow on most days,

and I was like, "Hey, I'm here!"

So, tell us what you're making.

I'm making a ravioli doppio. So a double-filled rav.

Oh, you're doing one of those little...?

Yeah. I'm mad. Wow.

I'm so like, ooh, for time, it's fine.

So one side's got, like, a braised tarragon and leek little filling.

The other side's a lobster mousse, but with chunky mousse as well.

And then I'm gonna make, like, watercress emulsion and then

a little buttery shellfish-y sauce as well to go with it.

But the whole thing is like pasta and puree because obviously

Florence is only on a puree diet at the moment...

BOTH: Aw! ..and my life is pasta.

That's really cute. So the only way she'll eat pasta

is if I smother it in puree, so it's a pasta puree.

Oh, my God. I love it. Really nice.

So it's like the mousse, the leek,

like, everything's kind of like a pureed texture.

OK, amazing.

But I think we shall leave you alone.

I really do have to get a move on. I know. Thank you.

And obviously, being a mum now,

my daughter Florence's eating journey

is like the biggest thing in my life.

So the purees in my ravioli doppio

are based on the textures of the purees that Florence eats,

but not necessarily the flavours that she eats.

There's no way she's getting lobster pasta any time soon,

let's make that very clear.

But lobster and leek is a beautiful combination.

So you get the crunch from the lobster

and then the silky smooth texture from the leek.

Where did the time go?

God, it goes so quickly in this kitchen. It's crazy!

(PANTS AND MUMBLES)

Huffing and puffing already, eh?

Even though I've only been out of the MasterChef kitchen one season,

I feel like a completely different person.

So the most important thing for me today is to show

not only have I grown a little, I've grown a lot,

and this is how much.

Rhiannon! Oh, g'day.

How are you going? Good, thanks. How are you?

Have you got your emotions sort of, like, under control?

Oh, my God, I was a mess! I was too!

Like, this place has created so much goodness.

Like, my life is completely different.

You know, I'm living my actual dream,

and, like, I'm nearly 50.

You know what I mean?

And I'm going, "I'm doing it!"

You're going for it.

Like, the first, very first job I did when I came out of the kitchen

was a dumpling masterclass for little kids in a shopping centre.

And ever since in Townsville,

everyone only wants dumplings from me.

So I'm doing coral trout dumplings.

'Cause I'm from North Queensland, coral trout's everywhere.

And a coconut spicy Thai broth.

Mm-hm.

And a chilli oil and crispy skin

and some Geraldton wax and finger lime.

And I also want to use all the fish. OK.

There's no way I would have tackled a fish in the first season.

The wing, the cheek, the skin, the fillet, the head and the frames.

Yeah, so it means a lot.

Alright. Yeah. Good luck.

Crossing our fingers for you. Thank you.

So I'm starting on my fish.

But I've got to take my time because I'm using the whole fish.

Oh, I can't get through the bloody thing.

This is one of my new techniques that I'm learning.

Last season, having Josh Niland on.

This would be classed as an old-fashioned cutlet or darne.

And watching what he does, there's no waste.

And I want to show that I can do that.

Ladies and gentlemen, keep on going.

You have one hour and 15 minutes left.

Come on. Come on, guys!

Let's go.

Woo!

Where's Nat when you need her?

Do you need a hand?

(LAUGHS) It's good.

I'm not going to become a meme!

Darrsh, you got the jar open. That's a great start.

Got it open. What are you making?

I'm calling it Sri Lankan spiced pear.

Obviously, a big thing for me last season was reclaiming my heritage.

I love that.

But I want to show lots of technique.

Like, five different elements, I think.

Darrsh, it's awesome that you're pushing yourself. Good luck. Thanks.

Today, the competition is absolutely fierce.

Callum, there's a lot going on here.

So I'm gonna do three separate dishes as one dish.

So I'm making, like, a farmer's cheese,

some scallops with a nduja sort of beurre blanc

and tuna with a blackberry ponzu.

I can only admire you for presenting so much.

Thank you.

I mean, I'm cooking with all these amazing cooks.

Hey, Depinder. Hey, ladies.

Oh, the smell!

So today I'm going to be making a thali.

It's basically, like, a complete meal.

How many... How many dishes?

So I'm doing three curries, so there's a lot of work to be done.

But I need to trust in who I am, so it's toastie time!

I'm doing Dr Pepper BBQ, pulled beef cheeks.

I'm gonna make a little roasted garlic and jalapeno mayo

to go with it.

Lots of cheese.

We can't make a toastie without bread can we, Cath? Oh, mate.

(CHUCKLES)

This is me.

The first time I came into MasterChef,

I wanted to start a toastie business,

and that's what I've done.

So this is my reputation on the line.

And if I'm the first one to go home on the back of a toastie,

it's going to be pretty embarrassing.

Tim, who's this strapping young lad?

Oh, this bloke!

Six years ago. Ballarat's finest right there!

(LAUGHS) I don't know about that, Andy.

What's going to be the dish that shows us who you are today?

Well, if ever I was going to bring out a toastie, it's today.

So that's what I'm going to give you.

I'm calling it the Forrest Gump toastie.

OK.

Because, you know, in Forrest Gump, when Forrest visits the president

and he has to wee when he meets the president,

and he's like, "I must'a had me about 15 Dr Peppers."

Right.

So we've got the old can of Dr Pepper.

So you get that sweet but savoury barbecue pulled beef cheek.

So it's a bit of fun.

It was inevitable that we were going to see a toastie from you,

but toastie in an elimination for the first one of the season.

Yeah.

I feel like it's going to be something special,

and you're only bound by your own imagination

and what can go between two bits of bread.

I just need to make it the best bloody filling

that you guys have ever had.

No pressure. Huge risk.

Good luck to you. Thank you, fellas.

Far out.

Would you ever cook a toastie... No.

..if your life is on the line? No.

Exactly.

So good luck to him.

That filling is going to have to be red-hot. Yeah.

AUDRA: Whooo!

Come on, guys!

Y'all are amazing.

Go, Jimbo. You're looking good.

JIMMY: Thank you.

Today's challenge is such a great challenge.

Because way back in season eight...

It's so unreal.

..I started this whole food journey with my sister, Theresa.

How are you going? Oh, alright. You alright?

Oh! Here you go. Here you go. Good luck.

Thank you. You too, Jim.

It was beautiful, and it meant a lot to me.

So after my experience in MasterChef,

I've created this wonderful career within the food industry.

I landed with food photography.

I've worked with a lot of the best chefs in Australia.

So I'm not in my kitchen every day.

And now I'm back in the MasterChef kitchen

with all these amazing contestants.

So I feel like I do have to prove to myself and to the judges

that I belong here.

I want that validation.

Jimmy! Jimmy! Hi!

What's on the menu?

So basically we have toothfish... (GASPS)

..which is the most incredible sustainable fish.

Searing it and then into the oven.

Got some herb oil.

I'm doing the dashi now, obviously with the kombu.

We've got a miso glaze.

I've just blanched some tomatoes and it's just a really light pickle.

And there's going to be also this incredible ingredient

called Neptune's beard. Have you got it?

Shall I get it? I'll get it.

It is seaweed. Oh, seaweed.

It looks like hair, but it tastes like the ocean.

And it has a crunch like you wouldn't believe.

(LAUGHS)

So I'm topping it with that. It is incredible.

Can I eat some?

Oh, look at that.

Wow. Isn't it amazing?

So that's going to be a finish on top.

That is amazing. Yeah.

So you've just named all of your elements you've got going on.

I have something to prove.

It's a lot. It's a lot.

I've been running backwards and forwards and I've got to keep going.

Good luck. Thank you.

Your beard's back in the fridge, Jimmy!

Thank you! That is crazy.

This is your chance to rewrite history.

You have one hour to go. One hour!

(CHEERING)

Loz.

Op-lah! (LAUGHS)

I'll have a glass, thank you, Andre!

I'm doing a soft polenta with Moreton Bay bugs, blue crabs,

and a crustacean bisque.

Today, I'm cooking this beautiful Murray cod

in a Thai-inspired bisque.

So I've got a bit of freshness and punchiness to balance out

with this fatty Murray cod.

So today I'm making a prawn tortellini in a prawn bisque.

We've got a bench of bisque here, so it's 'bisquey' business.

Risky... Risky bisqueness!

I'm not sure what we're calling it.

I just have to make sure that my bisque stands out

from the other two.

Oh, bisque city! I know!

Bisque city! (LAUGHS)

Oh, how good.

Oh, my goodness.

Man.

Just opening everything takes time.

Oh, I know. Oh.

In my season,

my style of cooking was really just simple, homely mum cooking...

First of all, you get one of these.

And secondly, get up to the gantry.

..and the judges loved it.

But today I really want to showcase how I'm evolving as a cook.

Ooh! Hot-hot.

Recently, I've been developing my creative side.

Yeah, good.

I'm doing Japanese style with Cath's twist.

I'm going to really take a big risk and push myself.

But do you know what? I am ready for it.

A little bit of salt. G'day, Cath.

Hello. Hi, guys.

How are you going? Ah, that intro was amazing.

After that, it was just the word 'joy' is with me.

Oh, epic! So thank you so much.

Yeah. It was... It was amazing.

Did it remind you why you're here? Why you're back?

Yeah, yeah. Thank you. Yeah?

I have Cath's kitchen, which is food made with love.

But there's also another side of me, and I think since MasterChef, it's,

um, being more creative. Yeah, beautiful.

So today I want to show that side.

Well, that's the growth. What's this going to be?

Well, this is going to be a Japanese-inspired dish

done Cath's way.

So it's marinated Japanese grilled mushrooms on the hibachi

making a furikake.

Furikake, yeah.

Which I love the name. Yeah, yeah.

You know, furikake. Yeah.

You know, some pickled wakame.

I'm doing a smoked soy cream. Yeah.

Oh, and a shiso gel.

I'm going to give you a range of charredness on the mushrooms.

So some of them are really charred,

and some of them are just a little bit softer.

I'm very excited.

But you can't overcook your little delicate mushrooms.

This is really showing your growth, if you can pull this off.

Yeah, I hope so, Andy.

The only piece of advice I'll give is taste, taste...

Yeah, OK. ..and bring the joy.

Bring it on, Cath. Thank you. OK. Cheers.

OK, the word of the day is 'joy'.

Yeah.

It's smelling so good, guys!

LAURA: Yum, Depinder.

You know, when you're like, it smells good, it can never taste bad?

Yeah, I know, I know.

Always a good sign. Always a good sign.

(CHUCKLES)

I'm just gonna watch and be like, "Can I make this at home?"

Yeah. There's no time to rest!

Get on with it. (LAUGHTER)

Rue, 45 minutes.

Oh. I swear time moves so fast in here.

Today I'm making a yule log.

I was known to be strong in desserts in my season.

Season 15.

And since I was last here, I have practised a lot.

So I'm hoping that this dish really shows that I have learned

how to balance unique flavours.

I like it. I like it.

(LAUGHS)

So that puts a lot of pressure on me

because normally I have my yule log overnight in the freezer.

But I do not have the luxury of time today.

So I am just hoping 40 to 45 minutes is enough time

for my yule log to set.

And now I'm going to start putting it together so we can freeze it.

I'm happy with the flavours, so I just have to pick up my pace.

I quickly check on my sponge.

Oh. Oh.

It looks so good. Careful.

Perfection. Thanks.

It's looking phenomenal.

So I have to roll this bad boy up with the yuzu and mango gel on it,

which cuts through the earthiness of the black sesame ganache.

I put it in my little silicone mould.

At the end of this cook,

I want to present an actual log-looking dessert.

That's the goal.

And then I put my sponge

and a black sesame, coconut, white chocolate feuilletine layer.

OK, I'm taking it.

This dish is exactly what I had in mind.

Surely it has to work.

Alright? Yeah.

I'm a little bit worried it might not freeze...

..but, um, it's in the blast chiller. But, yeah...

I am feeling very anxious

because I do not want to be the first person to go home.

SNEZ: Ah. What else?

Spring onion, maybe. Oh, yeah.

Alright. Let's boogie.

40 minutes.

How many? Just under 40 minutes.

I'm a little bit behind in what I was hoping.

I've got to make these dumplings.

Um, balance the sauce, cook the dumplings, plate it.

Yeah.

I finished the coral trout.

I had to try really hard to make sure that the fish

is filleted perfectly.

I'm just putting my fish skin into the oven to dry out

so it's nice and crispy.

And I also made a fish broth for the coconut soup.

So now I've got to roll the dough super thin.

And I know Poh is the queen of wontons.

So it's all got to be perfect.

Hang on, we've just got to wipe the floor.

We just got a little spills-y. Thank you so much.

You're welcome.

Why are you always cleaning?!

(LAUGHTER)

Look at me just cleaning.

Show us how it's done.

Thank you.

Today I'm cooking a dish called spiced orange.

So I'm using two recipes into this dish,

so the first one is my whole orange blender cake,

and it's an orange cake that's a little bit bitter.

And the second one is my two-ingredient ice-cream.

So I'm going to turn that into a beautiful kulfi.

Kulfi is an Indian-style ice-cream.

And then there's a few other things in there.

I'm going to make a spiced syrup.

I'm going to have some orange wedges,

and I'm going to make the most delicious

orange and ginger curd to go with it.

Here we go. I was about to go to the garden!

You caught me.

Are you going Indian again, or where are we going this time?

Yeah, yeah.

This whole blend of orange cake and my two-ingredient ice-cream,

hashtag kulfi, are two of my most viral pieces of content.

Yeah. So this is who I am now.

I've seen your content,

and it's all about doing things the easiest way possible

so people watch it and go, "Oh, I'll do that."

Yeah, absolutely.

This is like the perfect test to see, like,

does that work in the MasterChef kitchen?

Yeah, yeah. I'm hoping! I'm working on it. Good luck.

Thank you so much. Good luck to you, Steph.

My social media presence kind of happened accidentally.

Now I have three million followers. It's awesome and humbling.

This dish really does represent what I do on my social media.

It's fun and it's interesting and it's quick, easy, delicious.

And it's something that I really personally want to do.

So I'm really hoping that this dish is enough

to keep me from being eliminated.

Da... Run Darrsh, run. Thanks.

How are you doing, Jimmy? I'm doing great,

thank you very much.

Can I see what is on there, please?

This is just searing some shallots. Can I give you a tip?

Yes. Drop a tiny spoon of water to pre-cook.

Will it still give me that nice sear on them?

Absolutely. OK, let me do that.

I have a nice tomato dashi. I think I might do that.

You see? You're ahead of me. Thank you.

I love it. Thank you.

Rue, just over 30 minutes. Oh, my gosh.

Time moves so quick. Keeping you on your toes.

Thanks, Audra.

Um, even though my yule log is in the blast chiller,

I am a little bit worried that it might not freeze on time,

so I'm just doing, like, little backups.

I've decided I'll just do smaller ones

because I know they'll freeze quicker.

But the ideal is the Yule log.

I'm hoping this is not going to be what I'm serving the judges.

They are nowhere near close to the perfection a yule log would be.

I'm just praying to God that log sets.

It should be fine.

It's your first elimination. Don't let it be your last cook.

30 minutes to go. JEANÐCHRISTOPHE: Yes!

POH: Oh, my God!

How's it looking, Snez? It's looking good.

Amazing.

Look at me, Poh! I'm doing your squat. I know!

Waiting for the oven. The POH-sition.

The POH-sition!

That looks so good, Samira. Oh, God.

You frightened me! So good.

Ah! Thank you, love.

Today I'm making shakriyeh,

which is a traditional Syrian dish.

It's a yoghurt soup served with lamb shank

infused with coriander and garlic.

So the yoghurt is looking good.

The bulgur pilaf is on.

I've got my coriander ready.

Is that cream?

That's my yoghurt soup.

Oohhhh!

Yeah. Baby.

Bring it on.

So this is the dish that represents me now.

But yoghurt soup is not something

that's commonly found anywhere you go.

It's a little unusual.

So I feel like I'm at risk here

in case the judges don't know that side of Middle Eastern cuisine.

So, today, I have sauteed that garlic and coriander

to a very gentle point with ghee and infused it in the sauce

so it's not overpowering to the palate.

I just want the judges to dig in and enjoy.

20 minutes, guys. 20 minutes.

CATH: Come on, Cath, you're on the homestretch, sweetie.

POH: Cath, are you going alright?

Oh, yeah. I'm just giving myself a hug.

Oh, yeah, yeah, yeah. No, no. Do that.

Yeah. So I'm just trying to get organised.

Yeah. This is a little bit...

No, yeah, here we go.

So, charring my mushrooms.

I've made my furikake.

I love the name.

That is the least Aussie you've ever sounded.

When I speak another language,

actually, my pronunciation of their language is really good.

But Aussie, oh!

You speak Australian better than anyone I've ever met.

Austray-an. Austray-an. Austray-an. Sorry.

Austray-an. Oh, Rhi and I. Come on. There's Rhi.

But she's a Queenslander.

Oh, so good! I love you two.

I'm not all that experienced with the hibachi,

but I have now got one at home, so Santa gave it to me.

It's very, very tricky

because some of them are going to be still a little bit soft,

but some of them are going to be really charred

and just have that real flavour in them.

Yeah... That's what I'm talking about.

Of course you can over-char the mushrooms, so it's stressful.

Oh, God. Oh! Ah! I am... Oh, now my heart's going.

And now my brain's not working. It's, you know,

I'm... I'm, um... Hang on. I'm up here.

I'm just going to bring myself back down.

SOFIA: Keep pushing. 10 minutes to go.

10 minutes. Come on, guys!

Motor, motor, motor.

(SIGHS DEEPLY)

This kitchen is chaos. I'm chaos.

I just have 10 minutes to make my ravioli doppios,

do a taste test

and then plate everything together.

So I'm going to cut it down to the final seconds here.

Oh, my God.

So I start piping these leek filling onto the pasta

and it is, ugh!

It is smooth like Flossie's bum.

I crack myself up.

The lobster's got that crunch.

The pasta has got the right texture to hold the filling as well,

because if it's too thin, it's going to burst in the water.

If it's too thick, you'll lose the filling.

So now it is SO important that this is cooked perfectly.

AUDRA: Go, Timbo! Look at that.

Time's getting away,

but pressure cooker's done

and I'm absolutely stoked with this toastie...

Beef's looking good.

The beef cheeks have got a great texture

mixed with the Dr Pepper and my barbecue sauce.

It's exactly what I wanted.

Oh, man. Just got to breathe, Tim.

Yeah, I know. Don't forget to breathe.

But let's be honest,

if this toastie isn't the best toastie the judges have ever had,

I'm packing my bags.

JEANÐCHRISTOPHE: Ladies and gentlemen, five minutes to go.

Here we go!

SOFIA: Come on, guys. Let's go!

Rue! Come on!

My fate in this competition is on the line.

And I've put my sweat, blood and tears into this yule log.

Oh, my gosh!

So I am just crossing my fingers and toes that it's set.

I don't know. I think it's soft.

(GASPS)

Rue! Come on. Come on.

RUE: I don't know. I think it's soft.

Is it ready?

Come on, Rue... Oh!

Oh! Oh!

(GASPS)

It didn't freeze.

I feel really deflated.

This dish represents who I am now as a cook...

..so I'm just really disappointed in myself.

You alright, Cal? Yeah, yeah. You doing OK?

Yeah. Good. Yeah. Looks like you're very under control, mate.

Yeah, I am - surprisingly so. You, too.

Looks pretty. Thank you.

I'm presenting this dish

as a little bit of a floral arrangement.

Ooh!

And it's all very monochromatic,

and I think it represents me both professionally,

and it also represents me personally as well.

What I'm worried about is

that maybe my palate isn't as good as the judges',

so I think it's great, fingers crossed they do too.

Get it on the plate! Two minutes to go!

SOFIA: Come on!

Let's go, everyone!

CATH: Alright, Cath. This is it.

My hands are shaking.

It's crazy.

We've got some beautiful charring.

We've got some that aren't as charred.

Yeah, it's... I'm really happy.

I'm not a hibachi master at this point,

but I wanted the mushrooms to be charred.

I wanted some of them to go all the way.

I think that I have a really great balance.

I've got a lot of smokiness in with the mushrooms.

A taste.

I've got the flavour of the furikake.

It's a real sweet-sour mixture.

Yeah. Beautiful.

And then with a beautiful soy cream.

It's got joy in it and it's got love in it.

So, you know, that's it.

It's got flavour, I know that,

so I'm really happy with that.

OK.

(HUMS)

AUDRA: Talk about leaving it to the last minute.

JIMMY: I know, right, darling?

Looks good, though. This here, finishing it off,

I'm breathing. It's OK. I'm breathing.

Everything is coming together beautifully.

And I'm a visually creative person.

So I'm calling my dish today Tooth-Tisse.

from the toothfish that I'm using and Matisse.

Matisse is such a beautiful, classic artist,

and I'm putting my own painting on this dish.

Happy days.

So my dish looks like a painting,

but it's also about the flavours.

And I'm here with some amazing cooks, you know,

looking at everybody else's really beautifully executed dishes,

I am questioning myself.

Do I belong here?

30 seconds left. Come on.

30 seconds! Rue!

Keep going. Keep going.

My yule log has failed.

But I need to plate up something rather than nothing.

Oh, my gosh! I don't even know what we call this.

It's just Rue's backup.

Ugh! Gutted.

I don't want to do this, but I have to.

10... JUDGES: Nine, eight, seven, six,

five, four, three, two, one.

Good job. How'd you go, mate?

Yeah. Really happy.

What's your name? Declan.

What's your game? Fish is my game.

That looks amazing.

Moly! Oh.

How'd you go, darling? Good. How did you go? Good. I got it on.

Well done. Well done, mate.

Ah! Looks great. Thank you.

I'm not gonna lie, like, just feel like my heart just dropped.

Because even though I'm serving a dish, it's not what I want.

So I feel like I'm really grateful to showcase what I can do.

And I feel like I still have more.

And I don't want to go home yet.

(SOBS)

You alright?

POH: We know the cooks that you started as,

but now we'd like to see the cooks that you've become.

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

..Steph.

(APPLAUSE)

Ooh! Wow. Colours.

POW! Yeah. Kind of my thing.

And there's extra if you need it.

What is it, Steph? I call it Spiced Orange.

So, on the bottom layer, we've got a ginger and orange curd.

And then we have my whole orange blender cake.

On the top, I've got pistachio, saffron and cardamom kulfi

and garam masala, orange and cardamom syrup.

Was your plan to skyrocket on social media?

Is that where you thought you'd be? No.

Never in a million years.

About three years ago, I quit my job as a chef

to take care of my sister, who was dying.

And for nine months, we created content together.

She documented her journey to the end.

Um... And when she passed, I feel like ever since then,

I've just had this guardian angel on my shoulder that has just...

Everything I seem to touch just seems to succeed right now.

And, um...

I've cooked...

..and I've worked...

..and I've grieved.

And it's just been an amazing journey ever since.

JEANÐCHRISTOPHE: Wow.

Um. I've done a little bit of reading

and research about you, Steph, and I...

..my dad had the same disease that your sister had.

So I... I understand how hard it is.

Um, and, yeah, I think...

..when a person you love so much has gone, um,

you kind of absorb them.

Yeah. Uh, and they're...

They are everywhere.

So when you put that into everything you do,

you're...you're they're living memory.

So, thank you for sharing that with us.

Because, yeah, it doesn't leave you. Thank you.

Alright. Brrrr.

Let's taste. Yeah. Food.

Flavour-wise, it's...it's delicious,

it's textural,

and it's got that spice and the crunch of the nuts.

And this ginger syrup,

I know you poured it on top and said,

"You might want a little bit more."

Yeah, like more, more, more.

It is so fragrant. Thank you.

And I'm thrilled for you,

because I know how much it means to you - being here.

And I really want to see you continue that journey

and, you know, do it not just for your sister but for you.

Yeah.

Steph, I'll be one of those people going onto your social media

and looking up that viral kulfi recipe,

because that is dynamite.

It is so good. Well done. Thank you.

(ALL CHEER)

She wants more. Can't get enough of it.

So great! Thank you.

I had to, for her.

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

(ALL CHEER)

Ooh, la-la!

DARRSH: These are my Sri Lankan spiced pears.

They've been poached in cardamom syrup

and tossed through a tamarind and jaggery butterscotch sauce.

The pears are just well seasoned, so they balance the ice-cream.

The Chantilly is nice and soft, like a cushion.

It's just brilliant. Fantastic.

(LAUGHTER) Thank you.

(ALL CHEER AND APPLAUD)

Next is my old mate Callum.

(ALL CHEER AND APPLAUD)

I'm so nervous carrying this giant, friggin', platter.

Goodness me. Oh, my gosh!

Is this three dishes

to celebrate your third time in the competition?

(CHUCKLES) If that sounds like a good story, then yes.

Yes, it is.

So, scallops with an nduja butter,

I've got a farmer's cheese

with tomato, peach and a crispy shallot dressing,

and then the tuna's with a blackberry ponzu.

All three dishes were really cohesive.

The nduja butter was really rich with a rich scallop meat,

but then you've got respite from all the little elements,

like the blackberry and the yuzu.

Really lovely to eat. Thank you.

The next dish we want to taste is Depinder's.

(APPLAUSE)

DEPINDER: So, this is a thali.

In the middle, I've got jeera rice and then shahi paneer,

tapas-style chicken Maryland,

rajma with a little bit of yoghurt,

and I've also got a cucumber and a moong dal raita.

SOFIA: The three curries you've put on here are really powerful,

but they're also really different.

And I think you've balanced all the flavours really beautifully,

so I love it.

Thank you. (CHEERING AND APPLAUSE)

Next up, Tim!

(CONTESTANTS CHEER)

Golly gosh.

Tim, what have you made us?

I call this the Forrest Gump Toastie.

So, it's Dr Pepper barbecue pulled beef cheeks,

roasted garlic and jalapeno mayo.

There's mozzarella and vintage Cheddar

and rocket inside.

There's extra barbecue sauce on the side

if you want to do the old French dip.

And on top, the Parmesan crown.

It looks like somebody scraped all the cheese

off the sides of a toastie maker.

It's also probably got to be

the best toastie that we've ever had.

Yeah. Ooh!

Um...

What I love is the braised meat.

Like, it is seriously good.

But...

..it's quite sweet.

I thought that there would have been,

like, some sort of acidity or mustard or something.

And then I was like, "Maybe that barbecue sauce has got,

"you know, a bit of punch to it, a bit of vinegar to it,"

but it's also quite sweet.

Tim, if you'd made this for the snacks challenge...

Oh! ..amazing!

I was kind of looking for just a little bit of respite

because it was so rich all the way through

with the barbecue sauce.

I kind of felt

like it accidentally kind of became a bit one-note.

Tim, thinking about your competition here today,

I would say that making a toastie is a huge gamble,

and I'm not sure it paid off.

Thanks, guys. Thanks, Tim.

Good on youse.

Why did I do a toastie?

(SIGHS)

Mate, I'm proud of you. Yeah. That's alright.

Alright? Yeah.

(SPEAKS INDISTINCTLY)

Ah, idiot.

Rhiannon, come on down.

DEPINDER: Go, Rhiannon! (THEY CHEER)

Hello!

You don't get cheered every day, do you?

No. (THEY LAUGH)

Definitely not.

So nervous.

(MOANS)

Rhiannon, what have you made for us?

I've made coral trout wontons with a Thai coconut curry broth.

And why do you think this dish represents how far you've come?

I used a whole fish.

I would never have ever done that in my season.

I'm going in.

So, under the fish wing is the little cheeks.

Shotgun.

Rhiannon...

..that is delicious.

Oh, is it? So yum.

It's so good! Oh, really?

The fish is cooked so beautifully.

That fish skin... Oh, my God, give me a bucket of it.

Everything on that plate is just so incredibly tasty.

I just would just dive back again and again.

What I love about your dish is that it's complex.

So, you've got this beautiful sauce that has this creeping heat

that sort of backs up all the aromats in there,

and then you get to gnaw on a fish wing - heaven!

(THEY CHUCKLE) So good.

Well, that was my thought!

It is delicious. Your wonton are compact.

They're cooked very well, and very tasty.

And the ability of using all the parts of the fish is a delight.

So I am actually flabbergasted,

if I can bring this... Oi!

Because... First one of the year.

..you are so modest.

Comparing to your capacity and your potential,

it's just mind-blowing.

Oh, thank you.

Rhiannon, one of the most tasty,

well-balanced dishes you've cooked in this kitchen.

Period. Oh, wow.

Um, and you could be a force in this competition.

Just, yeah, man, you smashed it.

Thank you so much.

(ALL CHEER)

(SPEAKS INDISTINCTLY) Far out, man!

Oh!

Samira, we'd love to taste your dish next.

(APPLAUSE)

Hello. SOFIA: Oh, yeah.

Do you want to tell us what you've made?

Today, I've made you guys shakriyeh,

which is a yoghurt, garlic, coriander soup with lamb shank

and a bulgur and vermicelli pilaf.

Where's the garlic in the dish?

There is garlic in the yoghurt soup.

I was worried about it being too overpowering,

so I was very little with it.

Samira, I feel that maybe you should have gone full pelt.

100%.

Because I want to experience the full cultural experience.

Just do it how you do at home.

Yeah. Thanks, Samira.

Thanks, Samira. Thank you.

Let's taste your dish, Andre.

ANDRE: So, this is soft polenta with bugs, blue crab,

a bisque and a creme fraiche and champagne foam.

Polenta, seafood cooking, like, spot-on.

Thank you. Thanks, mate.

You are up, Declan.

DECLAN: I've got Murray cod with a Thai seafood bisque.

The fish is cooked so beautifully, and the mussels are really plump.

But as an Asian-style bisque,

I don't think it's quite hitting hard enough with the aromatics.

Yeah. Did you fry the aromats?

Yeah. You should have just boiled them.

OK. And then you're going to get

that beautiful citrus coming through. Yeah.

Matt, we'd love to taste your dish next.

(APPLAUSE)

Oh, very delicate.

What have you made, Matt?

MATT: So, I've made a prawn tortellini

with a prawn bisque.

I know that there's a lot of bisques behind me there.

It was a risky bisque-ness down there.

Um, thank you.

I'll be here all week.

Maybe.

So, now... Dig in?

..let's taste it, yeah.

(CHEERING AND APPLAUSE)

I'm married, but I'll have a kiss.

You are. I'll give you a kiss.

It is...

..near to perfection.

Thank you. Thank you. Well done.

I'm gonna go back for a bit more. SOFIA: Yummy!

Let's go, Cath. Come on, Cath!

CATH: Walking up to the judges, I'm feeling nervous.

I've pushed myself out of my comfort zone.

(WHISPERS) Hi, guys.

OK. Ooh.

Fancy.

So, it's vital

that the mushrooms are cooked evenly,

with some of them with a little bit of char.

They are the star of my dish.

It's really scary,

because I don't want to be the first one to go home.

No way!

Cath, what's this?

It's grilled mushrooms, Japanese-style,

and a smoked soy cream with pickles,

and you've got a shiso dipping sauce there.

While I really like the idea and the miso component

and that sort of underbelly of saltiness

that carries through the whole dish,

your mushrooms,

while they...you chose beautiful produce,

they're burnt.

They're charred. It's...

You know, you get that really bitter flavour.

Yeah, it's interesting because, like,

there's some that are beautifully cooked,

but then there's ones that are like that,

which that's gone past charred.

It's now burnt. OK.

And it's all I'm tasting now.

It's just a shame because, like,

if you took all the burnt bits away,

I think there's something there.

But when the last thing is that bitterness,

that's what worries me.

Thanks, guys. Thanks, Cath.

Thanks. Thanks.

Whoa.

Snez.

SNEZ: So, I made pita

with garden greens and salted ricotta.

You made the ricotta? I made the cheese, yes.

Snez, you're really leaning into all this,

like, generational knowledge.

Like, you can tell the technique - it's in your veins, you know?

It's amazing. Thank you!

Next up, Sav!

(CHEERING AND APPLAUSE)

(SIGHS LOUDLY)

The clenching isn't working?

No, everything is clenched, as the T-shirt says.

(CHUCKLES)

I'm calling this one Prawns In July.

They're these creamy little lentil fritters

that have the whole prawn on it,

that street vendors sell in Sri Lanka.

Er, Sav, I think you can safely unclench.

Oh, phew.

Looked a picture, it tasted just as good.

Thank you. Let's go, Alana!

(APPLAUSE)

Uh...

What is it?

ALANA: It's a cool, sweet and fizzy ice-cream sandwich.

Cucumber and mint ice-cream

with a kataifi drenched in syrup to make that sandwich effect.

Alana...

..that is so delightful.

It hits the spot on so many levels.

You've got crunchy kataifi, and then you've got

that sherbet that's fizzing in your mouth,

and then that cucumber and mint ice-cream.

I love vegetables in desserts, so well done. Love it.

Thank you. (CHEERING AND APPLAUSE)

Ben.

What have you made?

BEN: Pan-fried snapper with fennel, orange and miso reduction.

You must be confident, because you didn't play

that little shiny thing on your apron.

That food is how I cook, so I kind of think,

if I go home on that, then I'm in the wrong competition.

Ben, for sure, your fish was cooked to perfection.

It is gastronomical.

You've got something, mate. Thank you very much.

ANDY: Nice one, Ben! Cheers.

Next up, Jimmy.

Jimmy! (CHEERING AND APPLAUSE)

JIMMY: I do have a lot of anxiety.

I've put my heart and soul into this dish.

Ooh!

My dish, I feel, looks like a painting,

but it needs to taste beautiful.

The toothfish has to be cooked perfectly.

I need to prove to everybody else and myself that I belong here.

Oh, wow.

No, it's all dappled. That's exactly what I wanted.

Wow. What a colour.

It looks stunning. Hm.

That looks so fresh and vibrant.

Jimmy, what have you made?

I called this dish Tooth-Tisse.

So, this is a miso-glazed toothfish.

We've got a tomato dashi, some pickled daikon,

and on top is a Neptune's beard.

Jimmy, what does this competition mean to you?

It means everything to me.

Today, I just wanted to cook from here to see who I was...

Wow.

..but also from here for the inspirations

that I've got from the chefs, the growers,

the providores that I've worked with,

and on this dish is something

that I'm very proud to put on for you.

This is going to be an honour for me to break into your dish now.

Thank you.

(WHISTLES)

This is superbly cooked. Jimmy!

This is absolutely spot-on. Jimmy!

(WHOOPING, APPLAUSE)

Well, Jimmy, we've discovered a lot of some extremely fantastic dishes.

Some of them are memorable forever.

And this one is one of them.

(CHEERING AND APPLAUSE) Thank you.

It's so well executed. It smells lovely.

It's so colourful.

It's all the five senses, bubbling about,

and to cook that fish so precisely...

Well done. Thank you.

Jimmy, Jimmy, Jimmy, Jimmy.

That is like you entering the competition, you know?

"I'm here. I deserve to be here. And I know I can cook."

It's perfect. Like, it just glistens. POH: Yeah.

It's weeping, it's that well cooked.

And then, the dashi,

when you combine it with the sweetness of the fish,

and then you get the umami from that miso glaze

with the sweet-sour tomato thing that you've got going on,

that's unstoppable.

That's ready for a restaurant, yeah? Like...

That is a perfect dish. SOFIA: Thanks, Jimmy.

Thank you. (CHEERING AND APPLAUSE)

Jimmy, cream is rising.

JEAN-CHRISTOPHE: This is super delicious.

Jean-Christophe's in heaven.

Aw! Look, I'm still shaking.

Don't shake. Well, it's done.

Next up, Laura.

(CHEERING AND APPLAUSE)

LAURA: Here we go.

Loves her two sauces. I know.

(LAUGHS)

Ooh. That looks absolutely stunning.

JEAN-CHRISTOPHE: What did you make? So this is pasta and purees.

Inside, you've got caramelised-leek filling on one side,

and then a lobster mousse with some chunks of lobster

through that too,

the watercress and shellfish sauce

and just some fresh samphire and a finger lime.

So we saw you, a young Laura.

How much have you changed? Uh...

I feel like I have genuinely grown up on this show,

and it's led to so many different chapters of my life.

So, after the first time, I went into restaurants,

started learning anything I could from any chef that would take me in.

And the one and only Jock did teach me quite a lot and...

Going to get emotional. Uh...

Sorry.

Um...

Oh.

Um, yeah, he taught me a lot.

I met my husband because of Jock,

so I'm very grateful for that, as well.

We opened two restaurants.

And...

..I've come back and I didn't know if it was the right decision or not.

Um...

Obviously, Jock was standing here the last time I was here,

and that was really hard to come back.

So... Yeah.

This place has, like I said, the best memories,

but it's just, it's difficult.

Oh, my God.

I feel like I need to do this.

You made the right decision.

Thank you.

I'm so excited to have you back. Thank you.

I'm so excited to be back.

I think I have made the right decision, too.

I think so.

Can we eat the dish, please?

(BOTH LAUGH)

Um...

..yeah, you can definitely tell that you've, uh...

..you've learnt from our good buddy.

Uh, there's so much of him in there, like, it's crazy.

Even just looking at it, like, it's you and him,

like, just in a dish. Yeah.

It's crazy. Um,

and the degree of difficulty in this dish is so high,

from the doppio to how it's filled to combining, like,

really hard caramelised leeks,

also with sweet lobster as well.

Peppery watercress.

And then your reduction of the shellfish as well.

Like, that is exceptional cooking.

And I think the only other thing I'll say is, like,

you definitely should be here

when you created that off -

textures of baby food - was the idea.

(OTHERS LAUGH)

Like, that kind of creativity just isn't fair.

So, I think, yeah, you're in the right place,

hopefully at the right time.

Thank you very much.

I...I find it really hard to fault anything in this bowl.

It's truly so good.

But it's also really clever.

And one of the key things today was to be able

to take those feelings and use them to show us how you've grown

and everything you've experienced so far.

You have completely harnessed your emotions

in the most incredible way.

I think it's fair to say that there is no way

you are going anywhere today.

I agree. Oh, yes.

You can't. Like, no way. Yeah.

So...

..if the three of you agree with me...

..I would say take off the black apron.

Now. Really?

And go up to the gantry. Oh, wow!

Take it off. (APPLAUSE)

Thank you. Thank you. I'm coming, Audra.

I'm coming.

(CHEERING AND APPLAUSE)

(WHOOPING) There we go.

Yeah, well done.

Come on down, Rue.

(CHEERING AND APPLAUSE)

I feel really deflated.

The judges are expecting perfection,

and this dish is nothing like what I was expecting to serve.

POH: Where's that big smile? Yeah.

It was a grimace.

I just hope the flavours are enough to save me today.

Rue, what have we got? What made it on the plate?

The Backup.

Pretty much all the elements in the Swiss roll.

So black sesame ganache, a coconut sponge,

white chocolate feuilletine

and a mango and yuzu confit.

Let's hope the backup can keep you in the competition.

Yeah.

It, like...

..looks totally dodgy.

And then I tasted it, and I was like...

..the black sesame and the yuzu...

..it is a magic combination.

Ah.

The smoky nuttiness and richness of the sesame just absolutely sings

with the perfume of the yuzu.

And then, those little crunchy bits of feuilletine are just like magic.

Ah, thank you so much.

(LAUGHTER)

That is so well balanced.

Oh.

That flavour combination

and the texture of the sponge versus the feuilletine -

I'm a happy man.

(LAUGHS)

This is a cautionary tale for everyone.

Backups.

The backup has saved you, Rue. Well done.

Thank you so much. Nice, Rue!

Thank you. Thank you. (CHEERING AND APPLAUSE)

That was an emotional day.

You wore your hearts on your sleeves,

and we got some uniquely delicious dishes as a result.

But three of you really triumphed.

Laura.

Rhiannon.

And Jimmy. Oh.

(CHEERING AND APPLAUSE)

Oh, my God! Thank you.

Whew! (MOUTHS SILENTLY)

There were three dishes

that floated around the bottom today.

If I say your name, please step forward.

Tim.

Samira.

And Cath.

Good luck. (WHISPERS) Thank you. Same to you.

Tim,

you took a really big risk today with that toastie...

..and it didn't pay off the way you had hoped.

Samira, you held back today,

and your dish suffered because of it.

It didn't have the flavours

we know you're capable of delivering.

Cath,

your dish was super creative...

..but it was the overwhelming taste of burnt mushrooms

that we sadly could not get past.

I'm so sorry to say...

..you're going home.

OK. Thank you.

Cath, you came back to win,

and even though that hasn't happened...

..just know you are an amazing cook.

You wouldn't be here if you weren't.

Hopefully, coming back has reminded you

why you said yes a second time.

Yeah. Look, it was joy.

I came in, and that was the words I was saying, was 'joy'.

And that's what food does for me.

So I'm...

..you know, extremely disappointed.

But this is not it, obviously. Better not be.

And that's OK. That's OK.

Lovely, Cath. Good to hear.

For now, it's time to say goodbye. Yep.

OK. Thanks.

Give us a hug. Thank you.

Don't forget the joy. Don't forget the joy.

I know, I know.

Yeah, I am proud of myself.

Yeah, for putting myself out there again.

Oh, babe. You're amazing. (JIMMY CRIES)

Oh, Jimmy. Oh, sweetheart.

You know, I haven't been here long, but it's been a beautiful adventure.

It's OK.

I've experienced a lot, only in this short time,

and I'll carry that with me forever.

(CHEERING AND APPLAUSE)

Give it up for Cath, everybody!

(CHEERING AND APPLAUSE)

ANNOUNCER: This season on MasterChef Australia...

LAURA: This is it.

I can't come second again.

But they're all back to win as well.

So the pressure is on this year.

..they've put everything on the line to return

for another bite of the cherry...

(CHEERING) (LAUGHS)

..and it's never tasted so good.

POH: This is so scrumptious.

ANDY: OMG!

It is on another level.

JEAN-CHRISTOPHE: This is a masterpiece.

It's a dish that is restaurant-ready.

Inspiration...

(GASPING) Oh, my God.

..will come in extraordinary ways...

Wow.

I literally have goose bumps. Bonjour!

ANDY: He's going to blow your mind.

We have a 'fantastique' day ahead.

(LAUGHTER)

..and from exceptional guests.

Please welcome Peter Gilmore!

POH: Curtis Stone!

SOFIA: Maggie Beer!

Josh Niland!

Kirsten Tibballs!

Andy Cooks!

Sooshi Mango!

I'm-a very excitement to watch-a MasterChef.

I love this show so much.

But the big question remains.

Sorry, what?

Who will finally get their name

on that trophy?

Captions by Red Bee Media