All language subtitles for Masterchef.Au.S17E39.1080p.WEB-DL.AAC2.0.H.264-WH

(CONTESTANTS EXCLAIM)

Hello!
Hello!

(CHEERING)

Alfresco!

(CONTESTANTS EXCLAIM)

AUDRA: What?! Ah!

What's going on?

DEPINDER: Oh, my God!

Ooh, OK.

BEN: What's happening here?
Interesting, interesting.

Oh, wowsie.

Morning, everyone!
CONTESTANTS: Morning.

For today's immunity challenge,

we're going to need
to get you into teams.

Ooh.

Here we go. How many do we have?
That's the question.

(CONTESTANTS EXCLAIM)
Oh, my God. Oh, my God.

That was very painful. Ooh!

You know the drill.
Split up into your colours.

I am on Team Purple today
with Depinder and Audra,

and I'm looking at my team members

and I'm going, this is
a pretty fierce group of ladies.

Strap yourselves in.

Today's a two-rounder.

To get your hands on immunity,

you're going to have
to cook your way

from out here
back into the MasterChef kitchen.

Ooh.
Oh, OK.

In round one, you need to use
these hydrogen gas barbecues

to whip up a winning dish.

You can cook anything you like,
but there's a catch!

(CONTESTANTS GASP)

This battle won't be fought
by all of you.

Oh.
Oh.

You need to choose
just one person to cook a dish

that will get your whole team
into round two.

(CONTESTANTS EXCLAIM)

Cook the best dish,
and all three team members

will progress to the next round.

(CONTESTANTS EXCLAIM)

That's a lot of pressure
on one person's shoulders.

So, who's it gonna be?

Do we decide right now?

Right now.
AUDRA: What?!

I feel like you're on a high
from that Korean challenge

you just smashed the other day,

and I feel like
you've been cooking barbecues
up on level seven.

JAMIE: How would you feel?
What do you...?

ALANA: I reckon you should, yeah,
definitely.

I can definitely do some, like,
you know, pretty bold flavours.

If you've got an idea
that might be a bit out there,
a bit like standout,

I'm more than happy
for you to go for it.

You work fast, so I think
it's not a bad idea.

I think it's best...
I think our best bet is you.

Bougie barbecue?

Yeah, bouge it up.

Grey team, who is the chosen leader?

Leader, I don't know,
but I'm cooking.
(LAUGHTER)

Green team?
Me.

Right. Purple team?

Laura.

Season six.

Your pantry's up here today

and, of course, you have
the gorgeous MasterChef garden

at your fingertips.

We're giving you 45 minutes.

Whoa!

Champions, are you ready?

CONTESTANTS: Yes!

Your time starts now!
Come on!

Go, go!
(CHEERING AND APPLAUSE)

Go, Sarah!
Whoo!

DEPINDER: That fish looks so big.
Oh, my God! That is a monster.

Let's go, Lozzle!

AUDRA: Look at that baby. Nice one.
Beautiful.

Nice one. Nice one.
I know!

Excellent.
It's way bigger than me.

I've chosen to cook
with this beautiful

coral trout today.

It is huge. It looks so fresh.

Oh, that's a mega fish.

I love that, Lozzle.

My strategy today is making a dish
that's quite bougie.

And I think for me,
I'm trying to stick to my strengths,

make something
that's very restaurant-worthy,

but using the barbecue.

The judges
are expecting incredible food,

and I just want
to set that bar high.

I'm going all out.

There's a lot at stake today,

and I would love to get my team
through to that second-round cook,

and to have the shot at immunity
today would be incredible.

Let's go, Jamie. Good job!
Look at those knife skills.
Whoo-hoo!

Bang!

I got, basically,
a teppanyaki grill here,

so I'm thinking street food,

I'm thinking Osaka,

and let's make something delicious.

I went to Japan 2018.

I was solo, two weeks,

walking around,
eating as much as I possibly could.

So good.

When you travel,
there's always language barriers.

The one thing
that every human does is eat.

And we all share a love of food.

So let's bring
a little bit of that trip

back to the MasterChef kitchen.

So today I'm making okonomiyaki,
essentially savoury cabbage pancake.

And then we're going
to have some squid

that we'll really heavily char.

We're going to have the prawns

which are going to cook
on the flat top,

and a little herby salad
to go on the top.

Ah!

What a guy.

He's very handsome as well.
Oh, yeah.

He's totally handsome.
What a good-looking rooster.
Good-looking rooster.

My strategy today
is to use this grill

as best as I possibly can.

I don't want to have any other pots.
No other tricks.

It's me, a flat top
and my ingredients.

If I can utilise that
and showcase how much flavour

you can get off this,
I think we've hit the brief.

Great work, Jamie.

I've got a great support team
behind me.

Obviously, I really want to do well
and give my team the opportunity

to go into
the next round of immunity,

so there's
a lot of pressure riding on this.

Let's go, Lozzie.
LAURA: Yep.

Nicely done, nicely done.

The biggest thing for me
is cooking on this barbecue today,

making sure
that fish is perfectly cooked.

I need to make sure
the flavour of the barbecue

also comes through in that fish.

So I'm cooking my fish
skin-side down

pretty much for the whole cook.

Press it down with a weight

between two pieces
of parchment paper,

and this is going
to make sure nothing burns

and all that moisture stays inside.

POH: Laura!

ANDY: Hey, Laura.
Hi!

You got one of those big,
gnarly coral trouts right away.

Yeah, absolute monster
of a coral trout.

So that's the centre of your dish,
obviously.

Yeah, yeah.

So, grilled coral trout with,
like, a little native salad,

some charred cos,

which I should crack onto
while I'm talking to you, too.
Yeah, yeah, yeah.

A little green sauce, and then
I'll just tie it all together

with a little Geraldton wax
brown butter dressing.

Oh, nice!
Yeah, yeah.

I'm going, like, full garden...
Yeah, yeah.

..inspo today.

It's definitely not
a Sunday Barbie dish.

It's a bougie barbecue.

Elevated fish and salad.
Yes, exactly what it is.

It's a little bit of
a season six showdown here.

It is!
How are you going

to make sure
you take those guys out?

I beat them once before.
I can do it again.

Ooh, shots fired! You hear that?
What?
Love it.

What did she say?
Don't worry.

Alright, Champions,
you've got 28 minutes to go!

(CHEERING)

Come on, guys!

SNEZ: Oh, looks gorgeous.

Yeah, looks good.
Looks gorgeous, yeah.

Yum.
SARAH: Oh, that is yummy.

That is so good.

Today is a season six battle.

And it's been a really wild journey

since I was together
with Laura and Jamie.

Since then,

I've gone on to open restaurants
in India, to write cookbooks,

I shot some TV shows and worked on
a lot of amazing projects.

I have totally just thrown myself
into the food industry.

But the one thing I haven't done
is held up that trophy.

You know, it has been
an incredible journey and...

..I have learnt so much
and you've all been amazing.

You've been amazing, too.

I came ninth in season six.

Jamie and Laura
both went further than I did.

So, today I really want
to give it my all.

I want to create a dish
that's a little bit creative,

very unexpected
and take out that win today.

Sarah, hi!
Hey, Sarah.
Hi. How are you?

How do you feel about
this challenge?

I'm excited, actually.
Yeah, yeah?

What have you got?

I'm making a cabbage dish.

Generally, an Aussie barbecue
is a barbecue meat with a sauce,

so I've flipped that on its head,

so I'm making
a beautiful barbecued cabbage.

OK.

So, get some nice caramelisation
and flavour,

and then duck bolognaise
kind of vibe on top.

Duck bolognese...on a barbie?

Yeah, yeah.

Duck bolognaise
to garnish your charred cabbage.

Yes, exactly.
I wouldn't have picked that.

Ben and Snez, what do you think
of your team-mate's dish choice?

We just found out, actually.

We fully support her 100%.

How do you reckon
this is going to be a winning dish?

Because it's unique.

You've definitely got
our ears pricked up for sure.

Yeah, look, I just wanted to do
something a little bit different,

and I wanted to just kind of push
the boundaries

with using the barbecue.
Yeah.

So if I pull it off,
I think it's a pretty tasty dish,

so I'm going to go for it.

You've called it a bolognaise.

You're mincing the...duck?

No, I'm going to keep it
nice and chunky.
OK.

Yeah, I'm just going
to cook this here on the pan...
OK.

Get it almost ready to go

then just dice it up and I'm going
to toss it through the sauce.

And so will this be
still medium rare, the duck breast?

It'll be medium, yeah.

Like, it'll still have
a little bit of pinkness.

Yeah.
It'll have a bite to it.

But not I'm not going to cook it
for a long time in the sauce.

I'm just going to finish it
on the pan and then toss it through.

Sarah, you do have a bit of
a signature move,

and that is that you do plate up

some pretty unexpected combinations.

And you go
quite conceptual sometimes.
Yeah.

That's what it's all about.

If there's anyone that can pull off
a duck bolognaise...

On a flat top.
..it's...it's you.

Think you can be
the next MasterChef?

Only one way to find out.
Applications are open now.

Head to the link below and apply.
We'll see you in the kitchen.

Hey, guys, did you throw me
under the bus there?

Argh!
No, no, we love this, we love this!

I didn't know about
the bolognaise part.

I knew about the kind of sauce
and cabbage,

but I didn't know about bolognaise.

Is this the infamous duck
bolognaise?

It's my bolognaise.

Without the pasta! (LAUGHS)

The cabbage is
the vessel for the sauce.

Yes, the cabbage is the new pasta.

Do we approve?
We do, we do, yeah.

Stamp of approval.
Yeah, we 100% approve
of whatever she does.

It's yummy.

That's it, girl.
Build that sauce. Whoo!

Bolognaise is usually cooked
with a minced meat

and with some Italian herbs,

but I'm going with
a little bit more of Asian flavours.

Got my onion, garlic, ginger,
star-anise,

cinnamon, cloves
and Szechuan pepper.

This is going to really amp up
the flavour in the dish.

I really want to eat this actually.

It's so different.
I've never cooked something this
but I love it.

Mm, love it, love it.

OK, guys, fire up the barbie!
20 minutes to go.

(CHEERING AND APPLAUSE)

I think it's good.

LAURA: Yes, yes, yes. Whoa!

AUDRA: How's the fish going?

Like, look at that.
Oh, my God!

DEPINDER: Nicely done.

I'm making a bougie barbecue dish.

Barbecue coral trout
with a native salad,

some charred cos
and a warrigal green veloute.

My fish is cooking between
those two pieces of parchment paper.

I'm really happy
with how that's coming along.

That fish is perfect.

And the next thing I need
to crack onto is my emulsion.

And a really bougie
native herb salad from the garden.

Salt waters, lily pillies
and Geraldton wax,

some muntries.

Do you want to taste these?
They're muntries,

the little native apples.

Ah! Oh, my God,
it tastes like apple pie.

So, muntries are
a native Australian apple,

and they're going
to bring this sweetness

and a really nice crunchy texture
to this salad.

Nice, Jamie.
Great work, working the grill.

JAMIE: Okonomiyaki
is great street food.

So big pressure point today
is getting as much flavour

from the grill
onto all of the ingredients.

That's beautiful caramelisation,
Jamie.
Oh, look at that.

Amazing. Worked his way
around that barbecue.

He knows all the hot spots.

My vision is
a caramelised cabbage pancake,

and then some miso, seafood,
a little herb salad -

Bob's your uncle, see you later.

SOFIA: Some sexy prawns.

They are, they're beautiful.

Do it for the team!
Five minutes to go!

Five minutes! Come on!

Nice, Sarah.
Yeah.

Beautiful, Sarah, beautiful.
All those flavours together, love.

SARAH: Get it in there.

That's gonna be
a winner, winner, winner.

Winner, winer, cabbage dinner.

Winner, winer, cabbage dinner!

I think Sarah has taken this dish
into a strange, weird place,

but in a good way -
big risk, big reward.

Duck bolognaise is
a really good strategy for us today,

because she's likely to stand out

and hopefully get us
into the next round.

ALANA: Let's go, Jamie.
Get it on the plate.

JAMIE: I take my okonomiyaki,
cover it in Bull-Dog sauce

that I've made
with a little bit of oyster sauce,

some Worcestershire sauce,
a bit of ketchup - primo.

CALLUM: Beautiful.

I've also made a really sharp
and acidic mayonnaise.

It's all about the combo between
those two that makes this dish sing.

Nice, mate. Beautiful.
ALANA: So good.

Once that's done,
I can start loading up my seafood.

It's spent as much time
as I can give it

in this miso prawn-head sauce.

Pile it up
as high as I possibly can.

Beautiful. Get the salad on.

DEPINDER: Do you have
to plate it up now, babe?

Let's go, babe.

Yep, I got this.

Let's go, Laura.

The fish is cooked perfectly.

The salad's looking great.
The colours are popping.

How the hell I pulled that off
in 45 minutes, I don't know.

Time's up in 10...

JUDGES: Nine, eight, seven,
six, five,

four, three, two,

one!

(CHEERING AND APPLAUSE)

Thanks for the support, team.

Well, that was fast and furious,

but the question is,
which champ will win top dish

and lead their team
into the kitchen for round two?

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

..Jamie.

JAMIE: I'm going against
two absolutely stunning,

refined plates of food,

and I've made street food.

I just hope I've done enough.

Ooh.
POH: Wow.

What have you got, Jamie?

I made okonomiyaki
with charred squid,

charred prawns
and a little herb salad.

Yes!

Jamie, for this dish to work,

you really had to feel your way
around that barbecue, right?

That...

..is an absolute barbecue banger,
mate!

Like...

Thank you.

It was so good to see you

just hone in
on that piece of equipment.

You can taste levels of char

and gnarliness throughout
the whole dish,

starting with that,
that okonomiyaki,

the pancake has
a beautiful amount of crust on it.

And it's really important

because you've soaked it
in those sauces.

I don't think you could have chosen
a better dish.

I don't think you could have
executed that dish any better, mate.

Thank you.

My mouth was watering
from the second that landed...
Yes!

..and those smells
started whacking me in the face.

I've eaten
a whole bunch of okonomiyaki -

I've had them in Japan -

and this belongs side by side
with all of them.

POH: I love that it was so textural.

So you've got
beautifully cooked prawns,

the pickled ginger, and then
that lovely little fresh salad

of the baby zucchinis
and spring onion on top.

Yeah, delicious dish.

I think one of your best, actually,
that you've done in this kitchen.

Thanks, guys.
Well done, mate.

Hey!

Nice work, Jamie.
Nice work, Grey Team.

Next up,
repping for the Green Team, Sarah!

SARAH: Looking at my plate,
it's very unique.

Ooh-hoo-hoo!

Duck bolognaise.
That's so intriguing.

I mean, it's a pretty crazy dish,
so I'm worried

that this could be
too conceptual for the judges.

Sarah, what's the name of your dish?

I've made a barbecued cabbage
with a duck bolognaise.

Now let's taste.

How's that blue?

Yes, beautiful colours.
It looks incredible.

Absolutely fantastic.

Sarah...

..coming out on a barbecue theme
with a bolognaise, I think is mad.

But you made
a bolognaise sauce effect

with spices, and I love that.

SOFIA: The base of that sauce
is undeniably bolognaise.

I get it, and I didn't get it
until I was eating it.

Yeah.
Really good concept.

And I feel like
you continue to, like,

give us that dish that,
when we're listening to you,

we're kind of doing this
to work it out.

And then it comes out
and it's like, "Ah, I get it!"

The duck is cooked so well.
The cabbage is cooked lovely.

Outer leaves are like

super succulent
and, like, really sweet.

And then it just starts to get
a little bit of texture

right at the core,
which I think is perfect.

Well done. Well done.
Thank you. Thanks.

(CHEERING AND APPLAUSE)

Thanks.

Next up, Laura!

LAURA: I've gone
bougie barbecue today.

Audra and Depinder put all
their trust in me,

so I'm hoping that this is enough
to get us into round two.

Ooh.
Wow.

Laura, what have you made?

So, I've got grilled coral trout
with some grilled baby cos,

a little native Australian salad
and a green veloute.

So you've gone bougie barbecue?
I've gone very bougie barbecue, yes.

All in. All in, Sofe.

We love it when you go all in,
so we're gonna taste.

Thank you.

Laura... Laura, Laura, Laura, Laura.

I love it.

What I love is your sauce.

Delighting, impact, fresh,
very green.

And this little finger lime.
That's the thing I like.

It's just enough

that every time you get
a bit of a bite - chu, chu, chu!

It's fantastic!

Oh, thank you.

Laura, this is what makes you

one of the fiercest competitors
that's ever been in this kitchen.

And when I watched you cook today,

I was like,
"Uh, maybe that's why she beat me."

Just such a restrained,
skilled plate of food.

The only thing I think
that could have improved this,

and, I guess, drawn it closer
to the brief,

is if you had just given
both the fish and the lettuce

just, like, the quickest char.
Yeah. OK.

Like, almost...

..just so you could just taste
a bit more of that smoke on there.

But, like, what can I say?

It's a pretty perfect plate of food
otherwise.

Thank you.
Thanks, Laura.

Well done, Laura.

Well done.

As a team,

you each had to pick someone
to step up to the hot plate.

And what we got was a surprise
season-six showdown.

(LAUGHTER)

The question is, which one of you
has taken out the win?

Which one of you
has taken out the win?

It's Jamie!
Yeah!

Yay!
Yes!

Well done.

Street food wins. Yes!

Seriously, Jamie, you're an absolute
wizard on the tools.

Thank you.

You've won your whole team a place

inside the MasterChef kitchen
for round two.

(CHEERING AND APPLAUSE)

Well done, guys.

I am ready for round two.

Thank you very much.

I had a warm-up cook,

and these guys just had
to watch me crush it.

Are we ready for the final round?
CONTESTANTS: Yes.

Let's do it!
Whoo!

ALANA: Ooh!

What?
What?

(EXCLAIMING)

That's interesting.
SNEZ: Oh, my God, it's a gallery.

(GASPS)
CALLUM: What is going on here?

Albus Dumbledore.
(CHUCKLES)

ALANA: OK.

Lots of confused looks on faces.

So, let me explain.

Jamie got you to round two.

Now, you're all on your own.

This round is all about
the people you see here.

Each of these historical figures

is said to have inspired
a popular dish.

CONTESTANTS: Oh!

Think fettuccine Alfredo,
tarte Tartin or eggs Benedict.

Legend has it that they all
got their names

from someone who made history.

So, in this round, you need to pick
one of these portraits up here

and bring us a version
of their dish.

LAURA: Ooh.

But you won't know what that dish is

until after you've made
your decision.

(LAUGHTER, EXCLAIMING)

And, hey,
we don't want any double-ups.

So whoever picks
their portrait first, that's theirs.

Got your skates on? (LAUGHS)

ALANA: I'm going straight
for the lady

with the beautiful dress
and the hat.

Stand in front of whichever face
is calling your name.

(LAUGHTER)

Oh!

Jamie, the choice is yours.
You've got three left.

Alright.

LAURA: Ooh!
SARAH: Who's this guy?

Alright, let's see
who you've chosen.

Ooh.

Callum, you've chosen this portrait.
Who do you think she is?

My guess is that it is

the quintessential
Australian dessert

that's a New Zealand dish
after a Russian ballerina -

Pavlova.

Callum...

..you're correct.
Oh! That is good.

It's Anna Pavlova,

famed for the Pavlova.

Your general knowledge has paid off.
You'd be great at a pub quiz.

Alana, you chose this portrait.

Any guesses who it might be?

I'm terrible at a pub quiz.

I'm there for the snacks
and the beer.

Um... I can't quite remember
what her full name was. Melba?

Dame Melba?

It's...

..Dame Nellie Melba!

(CHEERING AND APPLAUSE)

You can be on my trivia team
anytime you want.

Famous, of course, for having
the peach Melba named after her.

Nice work.

It's all on you, Jamie.
What have you got?

Oh, there's zero chance
of me getting this.

No, I just like the cut of his jib.

Alright,
let me put you out of your misery.

This is...

..Arthur Wellesley,

first Duke of Wellington,
famous for...

Wellington?
..the beef Wellington.

That's a cracker of a dish, Jamie.
Nice.

It's beef Wellington, so I'm happy.

Savoury - good.

Completely different
from the other two -

even better.

Alright, let's have some fun
and see who you didn't choose.

Oh.

This is
Count Pavel Alexandrovich Stroganov,

known for the beef stroganoff.
Of course.

This is...

..Ding Baozhen,
famous for Kung Pao chicken.

ALL: Ah!

Right, you've got
your dish inspiration.

Now bring us
a MasterChef-worthy take on it.

You'll have 75 minutes.

The pantry and garden, they're open.

The best dish wins immunity
from Sunday's elimination.

Are we ready?

Yep.
Ready.

Your 75 minutes starts now!

CONTESTANTS IN GANTRY: Go, guys!
Go, Callum!

I don't need an awful lot.

SNEZ: Nice, Jamie. That's it.

JAMIE: This cook is all about
riffing on a classic.

No-one else will need them.

And when we think
about a beef Wellington,

what is it but a luxury pie
with a perfect puff pastry?

So I'm wondering whether

I can come up with something
interesting...

..with some parsnip, not pastry.

I'm pushing hard all over again.

This is difficult cooking -
conceptual cooking, it's creative.

You know, people love the original,
you know?

So it's like, how do you pull apart
the dish and bend your mind

into something creative?

It's all about pulling out
the essence of the dish somehow.

Yep. Yep.

And when we eat it,
it has to remind us of that dish.

SOFIA: Yep.
For sure.

CALLUM: Today's challenge
is so special for me.

I'm making my version
of Mum's pavlova from Christmas Day,

and it needs to be elevated enough

that it's worthy of winning
a MasterChef challenge.

And everyone knows
what a pavlova should be like.

Think of meringue, whipped cream
and fruit.

But because pavlova comes
from Anna Pavlova,

a Russian ballerina,
I'm kind of thinking,

"Can I get, like, a Russian
flavour profile in here?"

And then I realised I know nothing
at all about Russian food.

And the only thing
that comes to mind

is those kind of Russian
stacking dolls.

This is a straight lift from Rue.

BEN: Worked that day.

Oh, will it work again?
Ooh.

# Dun-dun-dun! #

So I was kind of thinking,
maybe if I can have effectively

a hollowed-out pavlova

so I can fill it
with all my little elements

kind of stacked inside each other,

kind of like babushka dolls.

My biggest concern
is I would normally take ages

to cook a pav.

Low and slow is the key here.

So I'm not convinced it's actually
going to cook in time.

So, my backup idea is
to make some meringue shards

as the just-in-casey.

If I do end up using it,

it's not really a pavlova,

but if I don't have cooked meringue,
I don't have a dish.

And now, with my sorbet,
I'm combining strawberries,

fresh figs, and I'm going
to not cook it at all.

DEPINDER: Is that your sorbet,
Callum?

Yeah.
Yeah, nice.

'Cause I want it to have
that true fresh-fruit vibe.

SNEZ: Love your work, Cal.
Why, thank you.

Hey, you three,
we've only got one hour to go!

Go, guys! Whoo!
AUDRA: Go, guys! Come on!

Peaches.

I've chosen Dame Melba today,

and the peach Melba
has been named after her.

The peach Melba is like
a peach sundae.

So, you know, it's peaches,
peaches everywhere.

And I'm going to take the idea
of vanilla ice-cream,

but I'm going to use tonka bean
and salted honey in my parfait.

I just think this is going to be
a beautiful flavour combination.

SOFIA: Alana!
Hey, Alana.

Hello, hello.
Peach Melba.

I know, peach Melba.

Good start.
Yeah.
Really good start.

The thing is, obviously,
really making sure that that peach

is the hero of the dish.

Then, also, the flavours
that we know from the classic.

Is it going to look
like a peach Melba,

or is it going to look
like something more?

Um, I still want a nice,
beautiful piece of peach.

It will have half a peach on there.

So, fresh peach, fresh raspberries,
that kind of stuff, yeah.

Thoughts, Andy?

Um, yeah.

I think, like...

I think, for this,
it's such a weird one

because there's so many ways
to skin this cat, right?

Yeah.
You know, as long as you have peach,

raspberry and either cream

or a vanilla bean ice-cream,
then we've ticked the box.

But I don't think
that that is going

to be good enough today, when
you've got the talent behind you.

Yeah, I know.
I feel like you really need

to do something super inspired
by the peach Melba

and riff on that.

OK, yeah.
Does that make sense?

Yep. Absolutely. Yep. Got that.
Yeah?

Yeah, just make peach Melba better.

Alright. Yeah. No problem.
Cool.

OK. Alright.

Thank you.

SNEZ: Let's go, Alana. You've got
this. Whoo! Go, Alana!

You've got this, girl.

Now is not the time to play it safe.

You know,
I really need to change this up.

It's just not going to be enough
to put half a peach on the plate.

I've got to think, fast.

JEAN-CHRISTOPHE: Oh, look at Callum.

AUDRA: Run, Cal, run!

DEPINDER: Where is Callum going?
LAURA: To the fig tree?

Did that make, um...did that
make sense before?

Yes. Yeah. Absolutely did.
OK, cool.

So I've changed tack.

Today, I have to make
my best version of a peach Melba.

But after the judges' visit,

I'm thinking that just having
half a peach sitting on top

of the parfait is not going
to cut it.

I think, today, I really need
to think outside the box.

I'm thinking I'm going to try
and make my parfait

look like a peach when I coat
the outside of it

with, like, a bright-red peach
and strawberry sauce,

and make a little peach-raspberry
compote centre.

But when those judges cut into it,
it's not actually a peach.

And then, I'm going to create
a white-chocolate sugar shard

to bring that real textural element.

I wish I'd thought of this
15 minutes ago,

but I think,
in the MasterChef kitchen,

it's actually being able
to pivot under pressure...

Glucose.

..and create new ideas on the fly.

OK, guys, allez, allez!

45 minutes to go!

(CHEERING AND APPLAUSE)

Just having a munch on a peach.

SNEZ: Oh, we can smell it, Jamie.
Good job.

JAMIE: Sure the Duke drank
a bit of port.

I'm doing a riff
on a beef Wellington.

Mind if I taste your reduction,
there?

Please. Yeah.

Have you tasted?
I have.

And? What do you think?
It's getting really sweet.

Right.
Which is what I want.

The jus is super rich. It's sticky.

I'm working on my medley
of mushrooms.

Oh, look at the look
of those mushies, Jamie.

Yeah, they're so good, hey?
Yeah, look at the choice you have.

And my ideas are starting
to come together

for this parsnip-Wellington-lamb
thing.

Jamie.
Hello.

How are you feeling?
Uh, yeah, good.

Mate, you must be good,

you just cooked like an absolute
wizard out there.

Ha-ha-ha!
Yeah.

Well, you're only as good
as your last cook,

so now I'm concentrated on this one.
Yeah.

What have you got? Beef welly?
Not beef, though.

We're not doing beef
and we're not doing pastry.

Ooh.
Right.

So, we're doing lamb instead.

And then wrap the whole thing
in some spiralised, um, parsnip,

and then deep-fry it.

So, essentially,
it's like a spring roll.

It's an awesome idea.
I love this!

SNEZ: Jamie, great concept.

A lot of technique here, though.
Yeah.

And the fact that I dare say
you've never done this before.

It's a new dish.
That's accurate.

And how are you gonna know

what that lamb fillet is doing
on the inside?

Ah, just...just the vibe.
Oh! (LAUGHS)

We love it. We love it.

Mate, if you execute this,

this could be revolutionising
the beef Wellington, dare I say.

I hope so. Absolutely.
Thank you very much.

Good luck, mate.

I've never done this before.

No-one's ever done this before.

And I've got to cook my Wellington,

not once, not twice,
but three times.

Now I'm getting everything sorted

so that I can construct
what will be my Wellington.

It can work.

It could not.

But we've got to try.

That's epic. I love that.

That's it.

Are you pleased with your meringue?
Um...

Yeah, I think it's...
OK, I'll let you do it.

Just so you know
you don't have that much time.

DEPINDER: What temp's your oven at,
Callum?

Oh, various.
Various?

I went in at 110
but jacked it a little.

I feel like I'm spending
the majority of the time

in this cook
adjusting these meringues.

It's a fine line between undercooked
and overcooked,

and it's going to be tight.

Hey, Callum.
Hey, Callum.

Hello, gang. How are you?
Nah.

What's happening?
I'm making pavlova.

Uh, yeah. So, um, the traditional
one we make at Christmas is yea big.

Yeah.

It's more than a 75-minute cook.

Definitely. Yeah, yeah.
Yeah.

So I'm just going to make,
like, little pavlovas.

So, they're going to have, like,
a little kind of cup shape in them.

Yep.

I'm gonna fill that cup
like a babushka doll.

Wow, wow, wow.
Sounds super, Callum.

It sounds super, Callum.

My biggest sort of, um, stress here
is I've made two lots of meringue.

Yep.
If plan A works,

I think I've nailed the brief.

For plan B, I've made some sheets
of meringue, which is going

to be a meringue dessert
that I'm gonna try and sell to

you as pavlova.
Yeah, yeah, yeah. OK.

So we'll be...we'll be hawking
on that meringue.

I don't know if a shard,
for me, kind of is, like...

I've never gone to someone's house,
and they've gone,

"Oh, here's a beautiful pavlova
I've made..."

No way. No way.
"..from a shard of meringue."

It has to have that mouthfeel.

That's his challenge here.

ALANA: Oh, no, that still needs
a bit longer.

I had to pivot, but now I'm feeling
that everything's definitely

more elevated in my peach Melba.

I've got my peach
and strawberry sauce,

which will coat the whole top
of the parfait

and make it look like a peach.

I think that my white-chocolate
shards are going

to be really nice
and crispy and crackly.

And I've got my peaches sort of
bubbling away and pickling away.

And peaches and a herb
like Thai basil

taste amazing together.

So I want to make a little
Thai basil oil.

SNEZ: Come on, Alana.
You've got this, girl.

Alright, let's see how you do this.

JAMIE: We're learning together.

(LAUGHS)

Now it's time to cook
my piece of lamb.

This is cook number one.

You've only got, like, 18 to go.

I know, Chef.

Are you gonna encase the whole thing
in parsnip?

Yep, so...
It's like a springy, basically?

Pretty much.
Yeah.

Yeah.
You've only got one.

I've only got one.

Go big.

First cook, I want this lamb
to be just underdone,

because once it's wrapped,
it's still got to go back

into the pan, and then
into the deep fryer.

So this lamb has to be perfect now,

but it has to be perfect
after two more cooks.

SNEZ: 15 minutes, almost. Come on.

Oui.

Get that lamb out of the pan.

There's only 15 minutes to go.

So the lamb is now
where the lamb has to be.

I take my lamb off,

brush it with French mustard
for that little tip of the hat

to the original.

That then goes on to my mushrooms,
rainbow chard and prosciutto.

And then we roll.

I want to give this every chance
possible to stay together...

..because there's every chance
that it won't.

AUDRA: Jamie, 12 minutes.

Goes into a pan with seal side down

to try and make sure that that
will actually stay closed.

Come on, heat.

I admire you for the creation,

but how are you going
to keep everything together?

Uh...I'll tell you when
we're finished, JeanÐChristophe.

Alright. (CHUCKLES) OK.

Now I need to get my Wellington
out of cooking number two.

I am worried about how
it's cooked on the inside,

but it's as good
as it's going to get,

because it's going to take
a couple of minutes to wrap it

and deep-fry these parsnips
to actually cook.

AUDRA: It's like wrapping paper.
BEN: It's crafting time. (LAUGHS)

Yeah, what could go wrong?
Exactly? Nothing.

LAURA: Just so you know,
everything.

Everything could go wrong.
DEPINDER: Yes, Jamie. Come on.

Never thought it'd be trussing

a parsnip-spring-roll-lamb...
Wellington.

AUDRA: Dude, you got to fry it, man.
Yeah, I know.

ANDY: Seven minutes. Are we going in?
(WHOOPING)

Huge moment, this.

A lot rides on this parsnip-wrapped
lamb welly.

Uno, dos, tres!

Huge moment for you, mate.

CONTESTANTS IN GANTRY: Oh!

SOFIA: It's like a burrito.

I wouldn't get too close.

You never know what's
gonna happen here.

The moment of truth.

Cook number three,
I'm hearing sizzle, sizzle.

There's no explosions.
That's a good sign.

DEPINDER: Oh, no.
We've lost some parsnip.

How bad is it?
It's pretty bad.

I'm devastated.

It's breaking apart.

So my parsnip Wellington
has fallen apart.

What are you going to do?
Ah, that's a great question.

I'm going to...

It's not quite working.

It needs to be the perfect shape.

So I wonder if I get it back
into a pan - round four -

I can make it look pretty.

You've got, like, three and a half
minutes to figure it out.

Oui.

Uh, what do I want to do?

I had to pivot under pressure,

but I really feel like
what I've come up with

is an elevated version
of a peach Melba.

I'm just... Fingers crossed,
when I pour the sauce

over the top of this parfait,
it'll look like a peach.

It kind of starts to become
a little bit mottled and marbled,

like a peach skin looks like.

I get all my other fresh elements,
the fresh fruit,

the pickled,

and then those chocolate shards
with the gold leaf,

and the little Thai basil oil.

I'm super proud of it.

Oh, my God.

CALLUM: Take my pavlovas
out of the oven.

Now, I've been stressing out
in this cook.

(JEAN-CHRISTOPHE WHISTLES)

SOFIA: It's still a bit wobbly
on the inside?

Yeah.
Oh, careful there, careful there.

But I actually think
they look really good.

They're crispy on the outside,

but it still has
that gooey nature to it.

And they've got that nice
kind of hole that I can fill

with all the other ingredients.

And kind of having that
Russian stacking doll mindset

of everything inside each other.

I start with that
strawberry and lemon coulis

that's kind of wrapped
in that cocoa butter.

The strawberry and fig sorbet.

On top of that,
I popped the creme fraiche mousse,

the fresh figs.

The fig leaf oil and then
the fig leaf sherbet

around the plate as well.

It's a long way from the
classic pavlova from Christmas Day,

but hopefully it's going to be
really fun and sort of

theatrical to cut into it.

I feel like choosing Anna Pavlova
at the start of this cook

was a good decision.

Make your dish one of the greats.
One minute to go!

Come on! Quick, quick!

ANDY: One minute!

Come on!

SNEZ: Go, go, Jamie.

AUDRA: One minute. Come on.

Oh, my God. You're killing me, mate.

JAMIE: Yeah, you're telling me,
I'm cooking.

(LAUGHS)

I think I have taken a risk
with this,

but I wanted to celebrate in my own
way what a Wellington can be.

I don't know if Wellington
is under- or overcooked,

and it looks pretty rustic,
so hopefully flavour counts.

I mean, the dish is pretty mad
and it's lamb,

so it's the maaa-dness.

Why not?

ANDY: This is it!

10...
ALL: Nine, eight, seven,

six, five, four,

three, two, one...

(CHEERING)

We gave you free rein
to put your spin on a classic.

Top dish wins immunity.

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

(WHOOPING AND CLAPPING)

CALLUM: When the judges
taste his pavlova,

I want them to still get that,

you know, childlike kind of
reminiscence

of your mum's pav at Christmas,

but elevated enough that it's worthy
of winning a MasterChef challenge.

Wow!

Callum, what is the dish?

It's a fig, fig leaf
and strawberry pavlova.

So it's pavlova stuffed
with fig and strawberry sorbet,

which has been stuffed with
a lemon and strawberry coulis.

The creme fraiche mousse on top,

fig leaf oil and then
fig leaf sherbet there as well.

It makes me feel like
good skin care.

It calms me down.

(LAUGHTER)

Takes a lot, too, Callum.

(LAUGHTER)

It does have the babushka effect
that you're talking about, I think.

Like, it's hiding a little secret.

You should get a bit of, um,

goo when you cut into it from that,
um, that coulis.

Nice. Let's do it.

Is it sticky?
That is chewy!

Yes!

Oh!

SNEZ: Oh, babushka!

She's oozy.
JEAN-CHRISTOPHE: Well done.

Wow.

ANDY: Wow. I wasn't expecting it
to be so dramatic.

Mm.

Callum, that is an absolute pearler
of a pavlova, mate.

JEAN-CHRISTOPHE: Yes! Bravo.

The beauty is the pav.

So smart and savvy to turn it into
what is the vessel.

It really does give it
a sense of place

in a bowl of food that
has so much sophistication in it.

Oh, man. It's such
a smart plate of food.

Yeah.
It is such a smart plate of food.

POH: Andy, if you love it so much,
can you do a pirouette?

I don't even know how to do that.

Pirouette. Pirouette.

A little spin.
A little spin.

(LAUGHTER)

It was really bloody good, Callum.
It was really bloody good.

Thank you, mate.

That was like eating
a giant, sophisticated lolly.

It was so delicious.

And it did make me think of pavlova,
but in such a different way.

Um, love the flavour combinations.

I think fig is quite adult,
and choosing that fruit

is one of the things that really,

really takes your version
of a pavlova to the next level.

Callum, I didn't like it.

I love it.

(LAUGHTER)
It's very rare.

Magical. Callum, congratulations.

You know, the best thing
about pavlova is that chewiness

is sticking in your teeth.

Which could be annoying,
but it's not. It's the purpose.

So you did that. You smashed that.

Well done.
Thank you.

ANDY: Well done, Callum!

Well done, bro.

Thank you.
WOMAN: Great work.

Next up, Alana!

(APPLAUSE)

ALANA: When I first started
the challenge,

what I had in my head is not what
I've got on the plate right now,

but what I've come up with,
I surprised myself.

SOFIA: Oh, look at the colours
on that!

POH: Oh.
That's beautiful.

ANDY: Wow, OK.

JEAN-CHRISTOPHE:
It's very beautiful.

Alana, what have you made?

It's Alana's Peach Melba.

So it's a tonka bean
and salted honey parfait

with a strawberry and raspberry
sauce over the top,

with little peach
and raspberry centres.

Then I've got some poached peaches,
pickled peaches,

some Thai basil oil and
white chocolate shard on the top.

Shall we dive in?
POH: Yes.

JUDGES: Ooh!

Oh, wow. That's good.

JEAN-CHRISTOPHE: Wow, wow, wow.
It's very pretty.

Alana, beautiful technique.

Both with the texture of the parfait
and that centre too.

It was the perfect texture.

You know, it was amazing

to see how you kind of had an idea
and then it evolved.

Like, there's probably two elements
on that plate that were

on the original dish
versus the finished dish.

And I thought there was
some really good evolution there.

Alana, it really was, you know,
all the colours of a sunset.

And then that bright green basil oil

was just like, "Hi! I'm Alana,"
which I loved.

Alana, I love it.

If somebody asked me
for a peach melba,

I would never do the classic anymore
because of this.

What was great is the combination
of the peach and the raspberry,

which was exactly what is
on the classic,

so we-ll don-e, Alana!

(TABLE THUMPS)

(CHEERING)

I feel like it's the more syllables
it has, the better it is.

He's too funny. He is so funny.

The last dish we'd like to taste
was made by Jamie.

JAIME: My little Wellington
doesn't look 10 out of 10,

but it's all about flavour
and riffing on a classic.

Jamie, you chose
the First Duke of Wellington.

Yes.
Known for his beef Wellington.

Mm-hm.
What did you make?

I made the maaa-dness!

(ALL LAUGH)

Excuse me?
No, sorry.

Essentially, lamb Wellington
wrapped in parsnip,

a port and beetroot jus

and a little fricassee of mushrooms.

Uh, very importantly,
when I cut into this,

what's the cook on
the lamb going to be like?

Because it went through a few
little cooking processes, didn't it?

Yeah.
It got seared.

Then it got wrapped in prosciutto.

Then it got seared again.

Then it got wrapped in parsnip
and deep-fried.

And then back in the pan.

And then back in the pan!
Yeah. Yeah, yeah.

Look, it went through
a few cooking, uh, techniques.

SNEZ: (LAUGHS) All of them.

Just a couple.

But when you cut in,
it should be blushing pink.

Nice cook.

Let's have a look.

Let's have a look.

Oh!

Ooh!
(CHUCKLES)

That is perfect.

I did not expect to see that.

I don't think you did,
I don't think they did.

Jamie, it might've looked
a little rough around the edges.

I know that... I feel like I know
the vision that you had

and it was just
a little bit off that, but my God,

it made up for that in flavour.

Like, honestly, mate,
that was real, real tasty.

Every one of those elements
played their part

and the technique that you showed
made them shine.

Starting with the lamb.
The cross section was money.

Like, and that's what you want
with a beef Wellington.

The satisfaction of that first cut,

you know you're on there
and you hit that nail on the head.

Uh, when that landed on the table,
I definitely thought Wellington.

So I think you absolutely
fit the brief visually.

And the mushrooms, the shimeji
were cooked down so beautifully,

they actually had a really, um,
truffle-y flavour to them as well.

And it just went so well
with the lamb.

You're sauce with beetroot,
viscosity is just...dramatic.

The colour, the gloss

and also dealing with beetroot is
not too sweet. Well done.

And what was clever is the way

you reduced your port
to get that strength.

And then get the beetroot to it.

Mate, that is,
that is an absolute cracker.

Um, and we have a game on our hands.

Well done.
Thank you.

(WHOOPING)

Right, here we go.

Callum, Alana, Jamie,

we needed to name a winner.

So congratulations to...

(CHEERING AND LAUGHTER)

CALLUM: Whoever thought
that a pavlova

would be an immunity-winning dish
in MasterChef?

That is pretty epic.

Callum, congratulations, mate.

That was an absolute stonker
of a dish.

You should be so stoked.
Thank you.

Callum, you may be safe on Sunday,
but for everyone else,

this will be
the biggest elimination yet.

(ALL EXHALE SHARPLY)

So make sure your game face is on.
Goodnight.

Well done, mate.

Thank you. Goodnight, everyone.

ANNOUNCER: Sunday night
on MasterChef Australia...

AUDRA: Game on.

..to survive this elimination,

their dishes
need to transport the judges

to far away places.

I think this dish
will take anybody to Spain.

ALANA: Doing a French dish
for a French man,

and there's definitely
a lot of pressure there.

So much pressure!

And the best dishes

will do the same for their makers.

Pack your bags,

'cause we're going to Qatar!

(CHEERING)