Original subtitles

Oh, mystery box!

Ah.

(OTHERS EXCLAIM)

You know what? I love mystery boxes.

Hey-hey!

I feel like it's such a great way to showcase creativity,

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

Oh, look, there's pictures up there.

Oh, look at all the pictures.

Oh. What's that? Oh, my.

What's all those thingies on the wall?

Oh, that was my pressure test. Was it?

Yep. Oh, no. What's up there?

It's Peter Gilmore. (LAUGHTER)

It's Peter Gilmore. Oh, no.

Stop it! They're all Peter Gilmore.

Is that the Snow Egg one? Yeah, that one there.

THEO: Oh, no.

As I walk in, I notice some epic dishes.

And then, there's the last one on the end that catches my eye.

No, no, no!

PTSD.

As I look up at these images,

I already know it's Peter Gilmore.

And that's the dish that sent me home last time.

So I'm freaking out now.

Like, I need to control my emotions 'cause my heart is pumping.

Whoo! Wow, look at these guys.

I just can't deal with this.

Whoa, the look on your faces! (LAUGHTER)

Priceless.

Oh-ho!

Callum...

(CHUCKLES) ..I don't know how to say this,

but that dish, right there...

..that's what was between you and lifting the trophy.

OTHERS: Oh! How's that for you?

I'd kind of like to say I'm haunted by it,

but it actually, it's such a bloody delicious dish

that it's hard to be mad at it.

(LAUGHTER)

That's so you. Good answer.

Laura. Yeah.

Does that Chocolate Ethereal look familiar?

So much chocolate trauma. It's not funny.

(LAUGHTER) Oh, my God.

It did cost you the grand finale.

It did. Yes.

Theo, which one are you eyeing off?

Huh? I saw it as soon as I came in.

That damn squid!

Squid and golden pipis.

I think I can still see you trying to get the membrane off that skin.

Yeah, so can I, mate. So can I.

Right, you've all seen these dishes before,

made by culinary great Peter Gilmore.

These have gone down in history

as some of the most legendary pressure tests of all time.

And that's what this week is all about.

Welcome to Legends Week!

(CHEERING AND APPLAUSE)

Oh, my God, we're gonna have someone every day!

We are packing every day with star power,

and we're kicking it off

with the first mystery box of the competition...

..set by one of the most celebrated legends of all.

Oh, God.

You already know his name.

You already know his dishes.

He's the executive chef of two of Australia's best restaurants.

Please welcome the one, the only, Peter Gilmore.

(CHEERING AND APPLAUSE)

CALLUM: Peter Gilmore has to be in the conversation

of not only Australia's best chef right now,

but possibly our best chef ever.

Like, this guy is a god among chefs.

Hi, Chef. How are you?

Excellent.

Welcome back, Peter. How are you? I'm really good, thank you, Poh.

How many times has it been?

Oh, gee. I mean, I think I've done an episode almost every year.

So that's a lot. Yeah. Amazing.

There's a full menu, like, up on the wall.

(LAUGHTER)

What do you think it is that makes dishes like the Snow Egg

and the Golden Crackle actually legendary?

Sometimes a dish just has this special essence about it.

Like, the Snow Egg, I think,

captured a lot of people's imaginations

when you cracked it open.

You know, sometimes it just really comes together.

Right. So these are obviously all of Pete's most illustrious dishes.

And today, they make up one legendary box.

Under this little box here is ingredients that have featured

in one or actually many of the dishes.

Peter, should we put them out of their misery?

(LAUGHS) Yes. Let's do that. (LAUGHS)

(EXCLAIMING)

Well, look, there's lots of choice here.

I mean, you could go for sweet.

We have some gorgeous vanilla.

We have one of my favourites - oloroso sherry.

We've got some beautiful prunes, incredible cherries...

..one of my favourite dark chocolates.

And then, of course, with the savoury,

you've got a beautiful free-range chicken,

you've got some baby squid, some beautiful leeks,

some citrus, lemon.

You've got some kombu and you've got an eggplant.

So... Oh, and at the front here,

you've also got some gochujang,

which is, like, a fermented Korean chilli paste.

So, there's so many different directions you can go.

And I'll be really keen to see how you use these ingredients.

SOFIA: We're giving you 75 minutes.

You can cook anything you like,

but you must use at least one of Peter's legendary ingredients.

Pantry and garden are closed,

but you can use the staple ingredients under your bench.

The bottom three dishes will send their makers

into the first pressure test of the competition,

alongside Sarah...

..where someone will be going home.

Peter, would you like to send them off?

Absolutely.

Guess what, guys!

Your time starts now.

Oh-la-la!

Oh!

(CLATTERING) Whoops.

Is that my bench? No.

Seeing Peter Gilmore walk through the doors -

I mean, he's, like, literally Australian royalty

in the hospitality world.

I have admired him for many years,

and I think this is like Redemption Loz time.

It's time to show him that he can't shatter my dreams again.

(LAUGHS)

ANDRE: When he walks into a room, it's usually everyone's scared.

So it's actually good to have him early in the competition,

not later, where he comes with a bag full of tricks.

So a good...good cook today, I reckon.

I just need to put up a good dish today and, um...

..not come last.

CALLUM: This week's Legends Week.

And so, for me, I really want this dish to be legendary,

hopefully get off on a good start.

I think Peter's such an interesting guy.

He's so decorated and has won so many awards,

but he's so humble and so knowledgeable.

I can't help but use Peter as inspiration for this cook today.

I actually want to use the Snow Egg specifically

as the concept for my dish.

Callum. Hello.

It's been a while. Hi, Callum.

How are you, Chef? Nice to see you. Do you recognise him?

(LAUGHS) Been a few years, mate, but...

You've got a little bit older and so have I.

Yeah.

Season two and the famous Snow Egg.

You were the first to cook it with Adam.

Yeah. I really remember both of them.

And they were sort of almost a little bit like

deer in the headlights, you know?

Like, "What the... am I going to have to cook here?"

(LAUGHS) Yeah. Yeah.

Guava and custard apple Snow Egg.

I think...I think what I really liked about the Snow Egg

is, whilst it's beautiful to look at, it's kind of...

It was that moment of, like, actually going,

"What the heck is inside this thing?"

And smashing into it with a spoon

and actually kind of going, "Oh, wow!"

Oh, jeez! (LAUGHS)

(LAUGHS)

Oh, we're in so much trouble. (LAUGHTER)

It's probably the first time I've not just, like, cooked

a dish like that, but actually eaten a three-hat dessert.

Wow.

Like, whilst I didn't win,

it was still, like, a life-changing moment for me, I think.

And how about today? What are you cooking today?

Well, I thought I'd better do a dessert.

Because, you know, if we're being inspired by yourself,

Peter, and all the beautiful dishes here.

So sherry and cherry.

So I've got a, um...

..like, an olive oil, lemon and prune parfait

and a cherry and sherry granita.

Beautiful. I'm gonna make, like, a little

kind of sugar tuile thing that's going to be a little

kind of 'crack' moment, getting into the dessert.

Hang on, this is sounding a little bit like the Snow Egg.

Yeah. Is that not the idea of today? It's an homage.

It also sounds like you've set the exact bar for yourself

on what we need to look for -

it's the 'crack' moment.

Mm. Probably shouldn't have said that.

Too late now. Yeah. (CHUCKLES)

I'm sure it's going to be good.

This is gonna be tough.

I've promised the judges a 'crack' moment,

so I need to make sure it's perfect.

POH: You know, this is such a beautiful box.

For me, I reckon today I'd go savoury,

and I think I'd go Asian because there's the lemons,

there's the kombu and the gochujang.

Yeah. It's a very generous box.

Mm. But that can also

be the trip hazard, you know? Yep.

Because you don't want to put too many of these ingredients together.

Jean-Christophe, what are you...?

I can see you eyeing off some things here.

Well, I'll go for the vanilla,

the chicken and the bitter chocolate.

Mmm. That's my first things.

Ooh!

It's the fact that the marriage is unstoppable.

I'm going to do some raw squid noodles,

so little baby squid noodles, with a smoked chicken,

kombu and spring onion broth.

And the whole idea is that you pour

that beautiful broth over the raw noodles,

and that's just going to gently cook it through.

And I'm going to snack on the chocolate.

That's my, like, power to get me through.

I'm doing a squid fettuccine

with a butter emulsion and a few little options for garnishes

I'm still thinking about.

I just don't want to try to use everything

'cause that's the temptation.

SAVINDRI: I'm calling it Textures Of Squid,

which is celebrating the one thing.

I've got a pickled squid,

a squid noodle, squid that I want to fry, like, a crispy style.

I want to do something gentle and delicate

that's PG, you know?

Peter Gilmore-y.

No desserts? No dessert today.

Ooh, well done. (LAUGHS)

By returning to MasterChef,

I want to push myself as far as I can go.

And mystery boxes are such a great way to show your creativity.

And today, that's what I'm going to do.

Darrsh Vader! Hello. Yes.

Tell us what is happening.

No desserts here today. ANDY: What?

Oh! Yeah.

I'm doing a savoury dish today.

It is a cherry-glazed spatchcock with a smoky eggplant dip

and a prune and cherry jam.

I would not have picked this for you.

I just thought you would go sweet because that's your strength.

Yes, that's my strength. Yeah.

But I think, obviously, it's not an elimination today.

Yes, I don't want to be in the bottom three,

but I think cooks like today are really a chance to prove

that you're more than just a sweet cook.

Yep. I really do want to prove myself.

Like, that, I can... You want to show

that you're more than a tart shell and what's inside.

100%.

But I have to say, just...just watch it

because you're using a lot. Yeah.

You're using just about everything in the box.

Just about everything that's not sweet, yeah.

And I know it feels like they go together...

Yeah.

..but leave yourself time to edit at the end.

100%.

But I'm starting to second-guess myself already,

whether or not this was the best route to go down.

There's a lot to do.

But I have to stick to my guns.

I think if I can pull this dish off,

it's definitely going to show that I can cook savoury,

and I think it could be a winning dish.

THEO: Rightio, squid.

Those little baby squid are staring at me, scaring me.

I either use them

and get those demons off my back from that last cook,

or I don't use them, and they're still screaming at me.

We definitely have unfinished business.

Oh, wow.

Last time Peter Gilmore set a pressure test which had a squid in,

I could not, for the life of me, peel the membrane off the squid.

It got the better of me.

Theo, I'm telling you right now,

if you don't get out of this headspace,

you'll go home.

That cook really rattled my feathers.

I went home, I was devastated,

I bought about 20 squid and I peeled all those membranes off.

I just was a madman trying to do it.

I've grown in the last two years,

and I want to prove to Peter Gilmore that I can do it.

SOFIA: Theo's got squid trauma. PETER: Oh, God.

He really can't be doing with squid, can he?

Let's see, let's see, let's see.

Theo. How's it going? Chef.

Tell me you're not doing squid, are you?

I am doing a bit of squid, yes. (LAUGHS)

Well, you're a brave man. Well, I had to be... I had to do it.

I'll actually be making squid fritter.

So what it is is a fried choux pastry with...

with some squid and some burnt leeks.

Bundle it all into one and see how it comes out.

I think it's really good that you're

sort of facing your demon there and doing squid.

Yeah, I mean, why not face things head on, right?

This is the definition of me backing myself.

I'm doing squid again,

and I'm doing a dish that I've never done before.

I'm back to win.

SOFIA: Oh.

Whoa. Whoa.

This will be fun. (LAUGHS)

Got to love it.

SOFIA: How are they looking?

PETER: Yeah, I'm just trying to remember all of them.

Yeah, there were a lot of. Yeah, there are.

Do you have one that's, like, especially close to your heart?

A lot of them are really special, I guess.

You can't have favourite children. Yeah, exactly.

Alright, guys, that's 15 minutes down and 60 to go.

(ALL CHEER ENCOURAGEMENT)

Time flies when you're having fun.

Peter Gilmore is in the house.

Look at those pictures on the gantry.

Like, there is not a single dish

that's not screaming refinement and class.

So I want to give Peter Gilmore

something that is sophisticated and elegant, refined,

sassy, like me, you know?

Today I am using chocolate,

vanilla, cherries and lemons,

and I am trying to do a little take on Black Forest.

Those flavours are inspiring my dish.

So I'll be doing a chocolate cremeux,

a cherry jam, pickled cherries

and vanilla ice-cream.

From my previous mystery boxes,

normally, I feel the need to use all of the ingredients in the box.

There's a part of me, like, "Well, I need a sponge,

"I need a crumb, I need something else."

So today I'm channelling minimalist Rue.

I hope this dish is legendary.

I do not want to cook in the pressure test tomorrow,

for sure. (LAUGHS)

DEPINDER: I need the scale. Is that alright?

Yeah, yeah, no, I'm done with them. Done. All done.

Oh, thanks. Thank you. No, thank you.

So from the mystery box, I'm going to be using the lemons.

I'm going to be using the gochujang.

The choux pastry's in the oven.

It's the vessel that's going to hold everything together.

So that's one thing done.

The next thing is the gochujang ice-cream.

Whoo!

I'm making gochujang ice-cream choux buns today

with a gochujang ice-cream, a lemon curd,

and a gochujang caramel.

So gochujang is a Korean chilli paste.

You can use it in marinades, in your curries, stir-fries.

But I'm going to try and incorporate this into a dessert today.

How are you doing? I'm OK. I'm on to the ice-cream now.

I'm just getting the temp

and then going to mix in the gochujang.

Should I turn the heat down, maybe? It's your choice.

You're the one competing. I'm not. (CHUCKLES)

Good luck to you, yeah?

Yes, thank you.

Oh, he's so sweet.

The key to nailing this dish

is going to be balancing those flavours.

Because you've got gochujang, which is so strong.

I do want the judges to actually feel it,

because otherwise there's no point of using it,

if it's, like, subtle, if you know what I mean.

Oh, my God, that's... Ice-cream's...

STEPH: You going savoury or sweet?

SAMIRA: Sweet, baby.

(SIZZLING) Ooh, fancy.

There's Black Forest, Black Forest, Black Forest Black.

And there will be more. There will be more.

AUDRA: So today I'm going to go sweet.

I'm going to do a chocolate hurricane Swiss roll with a chiffon.

Chiffon cakes are a really popular style of cakes in Singapore

that my mum made for me as birthday cakes from when I was this high.

They are a big part of what made me a very happy kid.

So the chiffon cake is going to be pretty light and sweet,

mixed through with some melted chocolate.

I'm going to do a marbled effect.

And I want to do a roll that is generous and flavoursome.

And I'm going to pair it with oloroso and vanilla prunes.

It'll be tangy, zesty, so there's a refreshing element to it.

This is the first time I'm cooking prunes in a wok.

Don't you love that? I'm doing a sponge.

This is a chiffon sponge. Oh!

Cool. I'm gonna whip cream...

Yeah. ..with a little bit of chocolate,

melted chocolate through it.

It's a little bit Black Forest-ish. BOTH: Yes.

Oh... I know.

Yeah, there's one there, there's one there.

I know. There's probably more up there.

Damn, this better be a damn good Black Forest.

So this is the thing with great minds think alike...

Yes. ..is that, you know,

you've got to think about how yours is going to stand out.

I have set myself a big challenge today.

It's got to hit the spot.

Come on, baby.

We want legend status dishes,

and you've only got 40 minutes to go.

POH: 40 minutes! Yeah.

Um. I can't...

I feel like my five-year-old daughter trying to use how,

figure out how to use scissors and crayons.

I'm, like, trying to cut a circle out of this thing.

That's the best circular one yet.

The dish I'm going to make today is a Peter Gilmore-inspired dessert.

Cherry and sherry. Today I want to have some fun.

I think for me,

the really cool thing about the Snow Egg was that it looks beautiful,

but you also get that moment where you get to smash into it.

And so I'm going to make a little kind of sugar disc

that I can kind of put on top of the dessert

to kind of disguise it a little bit.

If I was going to make this dish normally,

I'd probably use like a maltose sugar

that allows you to get an impossibly fine finish.

But being a mystery box,

you get what you get and you don't get upset.

So I've just got regulation sugar to use here.

So I've got to kind of finesse it

and work it a bit harder to try and make sure

I can make it as delicate as I possibly can.

They're going to be delicate,

but that's kind of Peter Gilmore's style, right?

Delicate and lovely, that's the plan.

If it's too thick, it's really, like, unpleasant to eat.

It's like eating a piece of sugary glass.

It's going to cut your mouth open. Not a good time.

So I'm going to set it and blitz it to a really fine powder...

..and then dust it really delicately over a baking tray

so I get a really, really fine layer of sugar.

There's a lot riding on this sugar tuile.

I need to get that kind of glass-like shatter

when you smash into it.

Oh.

DEPINDER: Wonderful.

I'm feeling pretty good. My ice-cream is churning away.

I'm focusing on this caramel

because I want to actually infuse a little bit of gochujang

in the caramel as well.

Depinder. Hello.

PETER: Hey, how are you going? Good, thanks.

So lovely to meet you. Nice to meet you, too.

Wow, what are you making today?

So I'm doing an ice-cream choux bun. Right.

So I'm doing a gochujang ice-cream. Wow. OK.

Yeah. Well, look, I think it's very brave.

It's very brave. Very brave.

A very powerful flavour. Very powerful.

That's right, that's right.

And it's either going to be sensational,

or it's not.

Peter, would you ever make a gochujang ice-cream?

Is that something you've done?

I don't know that I would, to be honest.

Yeah, I'm not sure that I would.

I mean, we've got this three-hatted chef,

and he is so weirded out by this idea.

It's written all over his face.

To be honest,

I think you'd have to be a bit of a genius with flavours

to pull that off. Right. (CHUCKLES)

That is a high bar.

RHIANNON: That's better.

Whoa, Deccie. (DECLAN LAUGHS)

Careful. Nearly had my eyebrows over it.

TIM: Beautiful.

RUE: Oh, damn...

(SPEAKS INDISTINCTLY)

SOFIA: It is smelling good in here.

And I think that is a direct symptom of your wonderful ingredients

in that mystery box.

Callum is actually doing a homage to the Snow Egg.

Sucker for punishment.

Look, I don't think it's going to be the Snow Egg, but...

No, nothing is, to be clear. (LAUGHS)

My little concern is Rue, her Black Forest gateau.

How can she make it more than what we expect?

ANDY: Yes, I totally agree.

How's this though, speaking of dessert?

We have gochujang dessert in the house today.

Yeah, I don't know about you,

but I've never used gochujang in a dessert.

POH: Excited and worried for Darrsh because he's going out on a limb.

He's using a lot of the mystery box.

I'm really keen to see the cuisson on his chook.

ANDY: Chicken, yeah.

LAURA: I need to finish slicing my squid noodles here,

finish seasoning my broth.

The time always gets away from me in this kitchen.

Very good.

I love the way you dry your pasta. Thank you, Chef.

Pasta's rolled out. I'm just giving it a bit of a dry

before I cut it into strips for the fettuccine.

It should be OK, I hope.

SAVINDRI: Oh, my God, this is taking time.

So I'm doing textures of squid

because I want to really honour this one ingredient

and do a few different things with it.

But, actually, I'm finding it really difficult.

These squid are really small.

I'm gonna try giving the tentacles a little bit of a fry.

That's still an experiment.

How much of the decision making around cooking today

is just about avoiding the pressure test?

Honestly, it is Back To Win.

So it's not just about avoiding the pressure test.

I actually do want to do a good job today.

(SWIZZLING)

At least you've still got your eyebrows.

(CHUCKLES) Yeah, just!

I do actually want to give you something different.

You, Chef, you have these beautiful, delicate dishes

and it's kind of what I want to achieve as well.

Just have that clean look.

Yeah, well, I'm looking forward to seeing how it comes out.

But it's all going to be about the execution.

THEO: Today I'm cooking squid fritters.

My leeks looking great.

The outside is beautifully charred, the inside is still creamy.

And then there's going to be the squid.

They both go in my choux pastry.

I need to think positively today. I need to think about why I'm here.

I need to remember that I'm a good cook.

Make sure that I'm on my A game.

This dish is a big part of who I am, a big part of my upbringing.

Have a cherry, girl!

I'm making a marble chiffon Swiss roll.

Hopefully, it's super nice, moist and...

..delicious.

This is when it gets tricky.

You've got to roll it while it's still warm

so it doesn't crack.

OK, here we go.

Is she rolling now? Yeah, yeah, yeah.

You need to roll it before you put anything in it.

I need this too.

Actually, don't need that.

Audra, what's going on? I'm just going to roll it.

(SIGHS LOUDLY)

I'm rolling my cake.

It's so tense at the moment because this is so important.

If I roll this cake and it cracks, it's game over.

And I won't know this until the very end.

Alright. That's going to go into the fridge for a bit.

You've also got to make sure that it cools in time

to actually add the cream mixture on the inside.

I am praying to the gods of all gods that this cake turns out great.

ANDY: Time to get a move on, gang,

'cause you've only got 10 minutes to go!

Saging the air.

Everyone's now cleansed.

I want to show that I can cook a savoury dish.

But getting through all these steps is just such a slow process.

And I am a little bit behind.

Ideally, I would have put my chicken on earlier.

And I'm starting to get a little bit anxious

that this chicken might not cook all the way through.

I'm flipping it both sides to get heat coming in.

I can hear that sizzle,

which means it's at a really good temperature.

But I wish I could have more time.

You serve raw chicken in this kitchen,

you're in the bottom, you're in tomorrow's pressure test.

It's going to come down to the wire.

(BLENDER WHIRRS)

THEO: Less than 10 minutes to go.

I need to fry now, because I've got no time.

The squid's going in raw.

I think one of the hardest things to do is to cook squid perfectly.

And also, when it's inside a dough,

you don't really know

if you've cooked it properly until it's done.

So this is a big risk.

This is my one chance at redemption, with this squid.

And I cannot overcook it, I can't undercook it.

I need to make sure that there's a crisp outside,

the inside is light and airy.

My heart is pounding.

If I go into a pressure test because of it,

I'm going to hate squid for the rest of my life -

I'm not watching SpongeBob SquarePants ever again!

POH: We've given you legendary ingredients,

we want to see legendary dishes!

Five minutes to go!

(JUDGES CHEER)

ANDY: Five minutes!

That was legendary, Poh. SOFIA: That was legendary.

DEPINDER: Oh, sweet, it's looking good.

I'm doing a gochujang ice-cream choux bun.

I can't believe...I'm doing this!

Far out.

I'm actually so happy with the sweet notes

and the spiciness of the ice-cream,

along with the bitterness from the caramel.

Oh, my God, yum!

It's all balanced and it all sings together.

Oh, wow.

And I hope Peter Gilmore can appreciate that.

RUE: OK, we're good.

I'm making a dessert inspired by Black Forest.

My cremeux has set,

I have my cherry jam,

and then I have my ice-cream.

I really wanted this dish to look refined.

(BEEPING) Oh, let me... Let me stop that.

I am a little bit worried - this dish is quite simple.

A simple dish requires perfect execution of every element,

and hopefully I pull it off.

AUDRA: I'm looking at the chiffon cake.

There's no cracks.

Hallelujah!

Now I've got to think about - how am I going to plate this?

Oh, my God. Does this fit?

(SIGHS LOUDLY)

I just want everybody to fall in love with it.

Time to get it on the plate!

One minute to go! (JUDGES CHEER AND APPLAUD)

CALLUM: I'm really happy with how this dessert is looking.

I'm gonna get that beautiful olive oil parfait into my bowl,

I'm going to add that cherry and sherry granita.

My cherries have been soaked in that sherry - the sherry syrup.

Oh, my goodness, that's cherry and sherry too many times!

It's a lot of cherries and sherries!

And I'm going to cover it with that beautiful little sugar tuile.

It's looking fantastic.

I actually can't wait to smash into it myself.

We want legendary dishes in 10...

JUDGES: Nine,

eight,

seven,

six, five,

four,

three,

two,

one!

(APPLAUSE)

(THEY TALK INDISTINCTLY AND LAUGH)

SAV: That was insane.

I have possibly made the tiniest dish I have ever made

in this competition.

I've literally committed to the squid.

I don't know how it's going to be received.

I'm happy that I did a savoury today

and I got what I wanted onto the plate.

There's enough sweetness, smokiness, bitterness from the char.

I'm happy that I pushed myself out of dessert game and I went savoury.

I just have to pray that this is cooked properly.

Alright, team, Peter Gilmore gave you some amazing ingredients.

Let's hope it resulted in some amazing dishes.

OK. Callum, please.

CALLUM: I feel so proud of this Snow Egg-inspired dessert.

But it all comes down to that moment

for the judges where they smash into it.

Hopefully it works.

(WHISTLES WITH AWE)

Callum, tell us, what is your dish?

Cherry, Sherry and Olive Oil. Very mysterious.

That's the idea! (CHUCKLES)

So, it's a prune and olive oil and lemon parfait.

Cherries in a sherry syrup and a cherry granita.

Can you do something cracking, please?

Yeah, absolutely.

(CRACK!)

ANDY: Hey! Oh!

Wow, that actually worked really well.

Oh, look at the colour!

Yes, Callum, that is exactly what you promised.

I love the theatricality. Well done, mate.

Thank you.

I think, back in the day, when you did the Snow Egg,

we actually caramelised maltose,

which gives you probably a slightly thinner, crisper shell.

But the fact that you only had sugar to work with today...

..I think you've done really well.

I love the flavours that are going on below. Really good.

In the cherries, you've managed to get the cherry stone flavour -

that almond flavour.

I really like the fact

that there's that sort of amaretto sort of thing going on as well.

A dessert is about something that's joyous,

and that ticks a lot of boxes for me.

Well done. Thank you, Peter. Appreciate it.

Callum, this is unbelievable.

It's vibrant, sharp, sweet, fresh.

Mmm!

I like you.

I like this feedback!

He wants a hug!

I like you too. You can have a hug.

If you make me dishes like this...

Keep doing that, brother. Thank you. Thank you.

I love you.

(THEY LAUGH) I love you too.

Run while you can, Callum! Well done.

(APPLAUSE)

Oh!

Depinder, you're up next.

ANDY: Oh, OK. SOFIA: Oh, my gosh.

Very cute.

DEPINDER: Gochujang ice-cream choux bun,

lemon curd and a gochujang caramel.

OK, so you doubled down on the gochujang.

Yeah. There's only one way to do gochujang, right?!

Well, look, you've taken quite a big risk.

I'm really, really keen to see how it tastes.

Depinder...

You know what?

You've pulled it off.

(NERVOUS LAUGHTER)

Actually, it's really delicious. I really like it.

Thank you.

There's an element in gochujang that is sweet,

under all that heat,

and the fact that you've handled it really carefully,

and you've added caramel,

you've emphasised that sweetness.

And you've got this hot,

and then you've got the cold with the ice-cream.

It's actually really good. Thank you. It means a lot.

Well done. Thank you.

Depinder...

I really, really enjoyed it.

When you taste that caramel, it's literally not sweet.

The bitterness just balances everything.

Really, really clever. Well done. ANDY: Nice one, Depinder!

What fun. What a fun dessert! What a fun dessert!

Well done, girl!

Snez, you're up.

SNEZ: We call it pita,

and we put inside anything you can imagine.

(CHUCKLES) Today, the cherries caught my eye.

Classic dishes are classic for a reason.

And when you nail them, which you have,

they're a very, very nice thing to eat.

ANDY: Rhiannon!

RHIANNON: Egg noodles with some fried squid

and a thick gochujang sauce.

Your noodles are amazing. They cling on to the sauce.

There is, like, so much going on in there.

There's so much flavour.

That is your superpower in this kitchen - building flavour.

Tim!

TIM: Roast chicken, a smoked eggplant puree,

and a sherry jus.

That breast is cooked so well, and that's very, very hard to do.

I love the smoky eggplant.

Just keep refining, keep pushing yourself.

Thanks, Poh. SOFIA: Laura.

LAURA: Squid noodles, spring onions poached in kombu stock.

I think you've done a wonderful job on the textures

with all those little ribbons of spring onion

and the squid as well.

It almost squeaks "good job". Thank you.

Steph.

STEPH: Pepper pav and a sherry cherry. (CHUCKLES)

PETER: I love the chewiness of the pav.

And I think, with the pepper, you actually got the balance right.

Thanks, Peter.

Theo, come on down.

Oh, my God. There's a lot of deja vu going on right now.

Ah, we meet again, Theo. We meet again.

I want redemption from that last cook with Peter Gilmore.

I want to blow his socks off today.

Ah, we meet again, Theo. We meet again.

And what have you made for us?

Burnt leek and squid fritters...

..and gochujang mayo.

That's quite the ideal finger food. I think so. Yeah.

So, Theo, you said that these were like a choux pastry on a deep fryer.

Yeah, that's pretty much where my head was at.

And you think it worked?

Yeah, I think so.

'Cause it did.

Yes! You scared me! (LAUGHTER)

They are, like, the lightest, fluffiest,

most unexpected texture for something that's like a fritter.

You get little pops of squid.

I was like,

"I'm never going to find a squid in this."

I did.

Oh, my God. So good. With a beer, perfect.

Thank you.

Theo, I think you and squid are friends again.

Redemption! Redemption!

Finally, yes!

Good job, Theo. Well done. Thank you.

(CHEERING AND APPLAUSE)

(SPEAKS INDISTINCTLY)

Well done. Thanks, mate, thank you.

Righto, Jamie, you're up.

JAMIE: Charcoal chicken, gochujang and oloroso.

It actually has a lot of complexity,

and together with those really sweet leeks,

the whole thing is just roasty, toasty,

supple deliciousness, so thank you, really good. Thank you very much.

Alana.

So we've got cherry sherry chocolate and caramel.

You have a lot going on there.

I find the overall dessert, it's just too impactful for me.

Way too sweet, but I think with

just a little bit more refinement, it would be great.

Thanks, Peter. Thank you.

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

BEN: Baby squid fettuccine with a kombu, lemon and sherry emulsion.

ANDY: The pasta, I don't think it's got enough structure into it,

and then I actually would have gone a thinner-shaped pasta,

only because the sauce hasn't got, like,

loads and loads of flavour.

Sure.

Next dish is Sav's.

It's textures of squid.

A pickled squid, a little squid noodle

and tempura with the squid tentacles.

The gochujang and leek-top oil, and a oloroso sherry and chicken broth.

Sorry about the tiny portions.

(LAUGHS) I know! we're going to have trouble

dividing that into five, let me tell you.

Man! Yeah.

Sav, I completely understand how you want to show technique

with that single ingredient...

..but you haven't done it

because we can't try all of those bits.

I was trying really hard to make sure

that all my fellow judges could get a bite.

I got those little bits of pickle in there,

and your oil is actually really beautiful,

but it's just too small.

ANDY: Thanks, Sav. Thanks. Thank you.

(APPLAUSE)

Ooh!

Thank you. Next up...

..we'll taste Rue's dish.

Hi, Rue. Wow!

Ooh! SOFIA: Oh, that's a stunner. (WHISTLES) Wow. That's pretty.

RUE: I've done the Flavours of Black Forest.

So, a chocolate cremeux with a cherry jam,

pickled cherries and a vanilla ice-cream.

What you've done...

..is exceptional.

Thank you.

The sweetness content is perfect.

Your cremeux is lovely.

Your ice-cream is perfect.

Your two types of cherries are meant to be on the plate.

If you cook several dishes that way...

..you are a threat.

I'd agree with that, absolutely. Agree with that? Yeah.

I just think it was so well balanced.

Like, all the textures, you nailed, honestly,

and the fact that you did fresh and cooked cherries

was a stroke of genius.

Amazing. Thank you.

This is what a modern dessert is about.

Amazing. Congrats. Thank you.

(CHEERING)

JAMIE: Well done! Thanks, Jamie.

Oh, thanks.

Good job. Well done.

Next up, Audra!

Oh, my goodness. It looks pretty good.

Marble chiffon Swiss roll

and stewed oloroso and vanilla prunes.

I think the whole thing is just absolutely...

..yum!

That was, like, yum.

So many chiffons, yeah, they're about the texture,

but this one has got the right flavour.

The dark chocolate that goes along with that cloud-like chiffon cake,

it's just so comforting.

Put me around a fire

with a nice glass of sherry and give me that,

and I just don't think you'd want anything else.

No.

The prunes in the sherry adding acidity,

it just cuts through that richness.

So, so beautiful.

You've got your heritage there with the chiffon,

but you would have never probably put prunes

and chocolate with it before.

And, you know, these cross-cultural ideas,

when they're done well, are amazing.

Thank you. And yours is amazing.

Well done! Thank you.

Let's taste your dish, Darrsh.

(APPLAUSE)

DARRSH: Cherry-glazed charcoal chicken

with smoky eggplant and cherry and prune puree.

How did you feel when you put that dish in front of us?

Because your body language wasn't quite dessert-Darrshy.

Yeah, yeah, a bit nervous, to be honest. Yeah.

A little bit nervous about the cook on the chicken.

Fingers crossed that it is cooked.

Darrsh, chicken that is under

is pretty much a short cut to a pressure test,

you know that, don't you? 100%, yeah. Yeah.

Shall we check it out, Andy?

How's it looking?

I reckon that's raw.

Under. JEAN-CHRISTOPHE: Darrsh...

It's a shame.

We can taste the puree, though, and, un...

Oh, it's delicious.

Everything else is delicious except the chicken.

Darrsh, I'm gutted for you, mate, because unfortunately,

we can't try the main event of the plate... Of course.

..which is the charcoal chicken.

Yeah, it's disappointing.

I know you'll be disappointed,

because it was times like this where you take a risk

and hopefully you get the reward,

and then next cook, you've got even more confidence,

but, unfortunately, that risk hasn't paid off

because we can't eat the chicken. Yeah.

If I were you, I'd be getting your headspace in for a pressure test tomorrow.

Yep.

Sorry, mate. Thanks, guys. Thank you. Sorry.

You can have that hug back now. Oh, mate!

I might borrow your pin for tomorrow, mate.

I'm always impressed with what you guys come up with.

And really, overall, very impressed with the level of passion,

and I just wish you

all the best of luck in the rest of the competition.

Thank you.

Put your hands together for Chef Peter Gilmore.

(CHEERING AND APPLAUSE)

What an exciting start to a legendary week.

We expected good things,

and what we got was great.

Rue - cherries, chocolate, so refined.

You nailed it.

Thank you.

Theo - fluffy fritters, mouth-watering mayo.

Definitely a winning combo.

Audra - from the chiffon to the candy peel, amazing.

Depinder, gochujang dessert,

Gochu-DANG delicious!

Well done, everybody.

Sorry to say, today we are also looking

for a bottom three to join Sarah in tomorrow's elimination.

Darrsh.

Sav.

Ben.

Today, you were just using a legend's ingredients.

Tomorrow, you'll be recreating a legend's dish.

And it's one hell of a masterpiece.

So go and get some sleep, because you're gonna need it.

VOICEOVER: Tomorrow night...

Kirsten Tibballs!

..Legends Week continues

with one of our favourite dessert masters.

This is the most technical dessert I've ever created.

Her pressure test is so incredible...

Stop it!

..it's already legendary.

This is ridiculous.