All language subtitles for Masterchef.Au.S17E49.1080p.WEB-DL.AAC2.0.H.264-WH

DEPINDER: Top six.
LAURA: How exciting.

CALLUM: Yeah.
Wow.

Nearly there.
Mm-hm.

It's a good day today.
It's a white apron day.

It's a mystery box.
One of my favourite challenges.

And with...six of us remaining,
which means

we're going to see
some cracking food today.

So let's do this thing.

Hey. Yeah.
Hello!

(CHATTER)

POH: Straight to your benches.

Just gonna run.
(LAUGHTER)

SOFIA: Yes, Sarah.

CALLUM: I don't even know
how to react then.

Is that allowed?
Are you gonna steal my box?

Oh, it feels like a competition!

(LAUGHTER)

I'm so happy for you guys

because you are on the cusp
of hitting a major milestone.

By the end of this week,

we're going to have the top five
of MasterChef: Back To Win.

Wow.
ANDY: What about that?

SARAH: That's cool.

LAURA: I feel like top five
is a huge milestone for everyone,

and I definitely am getting
all the feels

of my two previous seasons.

It's just an incredible feeling
to know

that I'm so close to
getting where I want to be.

With the finale edging closer,

we're making each cook
tougher than the last.

And one thing's pretty clear -

you're all here to take out
the trophy and claim the title.

And it just so happens
that today's mystery box

is set by someone
who's done just that.

(CONTESTANTS EXCLAIM, LAUGH)

A true MasterChef success story.

It's...

..this guy over here.

(LAUGHTER, CHEERING)

Our very own Andy Allen.

(APPLAUSE)

Let the games begin.

(LAUGHTER)

He's doing evil hand rub.
(LAUGHTER)

So, setting a mystery box,
which I've never done before,

I...I put a lot of thought into this

'cause I realise
how good you guys are,

the stage of the competition
that we're at,

so this is going to test you.

But I think we're going to see
some of the best food yet.

You can lift your lids now.

(CONTESTANTS EXCLAIM)

Beautiful.

Oh, this is gonna be good.

SARAH: I definitely expected
a few punches of flavour from Andy,

and I think he's delivered.

There's some really
interesting ingredients

that are a little bit unique.

So it's really, really exciting.

You are looking at some of
my absolute favourites in there.

Yeah.

OK. Should we unpack what's going on?
Yeah.

So I'll run through them.

We've got bay lobster,

which are from a beautiful farm
in the Northern Rivers.

Australian bay lobster.

Bone marrow.

Greek-style yoghurt.

Purple daikon.

Honeynut squash.

We've got a spent cumquat jam,
seaweed tapenade, and shiso.

LAURA: Yum.

The fact that I've handpicked
these ingredients

isn't the only reason
that this mystery box is so special.

Winning this competition is going
to take everything you've got.

And that's exactly
what this challenge is all about.

This is the everything box!

(LAUGHTER, APPLAUSE)

BEN: Yeah, boy.
A few knowing nods.

Yeah. Got it.

Oh, I am so screwed!

This is the most dreaded challenge
on MasterChef Australia.

I have never done this.

And this is the weirdest bunch
of ingredients.

Like, this is wild.

That's right.
The notorious everything box.

We normally ask you to incorporate

at least one ingredient
from your boxes,

but today, you must use all of them.

There is a bunch of big flavours,

and I think that's going to be
a challenge,

putting them together
and taming them,

so we just don't get an absolute
blow-your-head-off dish

that doesn't make any sense.

This is the perfect time
to pull out all the stops,

because here's what
you're cooking for today.

The four most impressive dishes
will put their makers

into tomorrow's immunity challenge.

So you need to do everything
in your power

to avoid being in the bottom two.

Bring it on.

You'll have 75 minutes.

Cook anything you like,

but you must use everything
in that box.

The pantry is closed.
The garden is off limits.

It's just you,
your under-bench staples,

and those eight ingredients.

Get ready. Your time starts now!

(APPLAUSE)

DEPINDER: Oh, my God!

(CHATTER)

(BEEPING)

Oh, God. Stop it.

CALLUM: This is, like,
a crazy mystery box.

We need to use every single
ingredient in one dish.

I don't think any one particular
ingredient is throwing me off.

I think it's probably
just more the combination

of having to use them all together

that's the really challenging part.

This is an amazing bunch
of ingredients. Big flavours.

So, just trying to work out a way
to get them all to go together

without any one
sort of taking over the show.

(CHUCKLES) These flavours
don't naturally go together,

but I think Andy's chosen
a box of things

that don't naturally go together
to force us to be creative

and come up with inventive ways
to use them.

And for me, these flavours
sort of speak of the sea.

It's got the seaweed tapenade
and the bay lobster.

They're both beautiful flavours.

Nice.

I'm going to basically make
the bay lobster the star of the show

and everything else going to be
a supporting role.

The standard is so high
in this competition,

it is hard to stand out,

so you've got to do it
any way you can.

I want it to be kind of
a conceptual dish,

elevating the taste of the sea

and the vibrancy
of all those vegetables.

I'm going to head
in a certain direction,

and I'm going to figure a few
of the things out as I go along,

and I'm going to try to elevate it
to high restaurant standard.

I really want this dish
to get me in the top four

because I want to be
in that challenge, I want immunity.

It's the best way
to get to top five.

So, you know,
that's what I'm here for.

How do I open this? Do you know?

How do I open this?
Yeah, the top, the top.

Take the little screw thing
off the top.

It'll just come by?
Yep.

Oh, Thanks, Lozzy.
Oh. Got it, got it.

Got it?

Oh, my God.

This mystery box is not for me.

Like, this is as far as you can be
out of your comfort zone.

No spices.
There's zero spices. Like, zero.

I've usually got an entire basket
of spices sitting on my bench.

I don't have them today.

And I've only really cooked with

two out of eight
of these ingredients.

Um, I've cooked with Greek yoghurt

and I've cooked with
the honeynut squash.

The rest of them, I'm just like...

My brain's, like,
short-circuiting itself.

Uh...

I mean, everyone here around me

is probably more used to using
ingredients like these than I am.

So I think I have a little bit
of a disadvantage.

I think today I'm just going
to rely on my instincts.

I'm going to rely on
real basics of the food,

like the sweet, salty, acid,
all of those flavour profiles,

to stand any chance.

Um, so today
I'm going to be doing, um,

lobster and daikon top dumplings.

I've never made dumplings
in the kitchen before,

but I do make them at home.

I make them all the time,

so I'm kind of getting inspired
by that today,

because I can just visualise
sitting in my house

having this dish with my family.

OK.

I just need to step back
and think about it logically

what each of these flavours do.

I have no idea what I'm going to do

with the seaweed tapenade
and the yoghurt,

but I look at the bone marrow,

I'm like, "Oh, I can probably
incorporate that

"inside the dumpling."

Generally when you have,
like, soup dumplings,

they have like some kind
of gelat...gelatinous bit.

So I'm actually roasting the bone
marrow to add the gelatinous part.

I've never cooked with bone marrow,

but I think it's going to add
that nice fattiness and that flavour

with the lobster meat
inside the dumpling.

I just hope the judges like it

because it's so different
to how I normally cook.

Whoo-hoo.

BEN: Look at that. Beautiful, Cal.
Yeah. Beautiful.

You gotta love an everything box

because they're really designed
to test these guys.

But I think the key is

we don't want what they cook to
actually taste like a challenge.

It has to be so seamless.

But that's not easy the way
you've put it together, Andy.

No, I really wanted to test this crew

because they're the best of the best,

so they should be able to deal with
anything that's thrown at them.

Um, and I'm not going to lie,
this is going to be a challenge.

There's a lot of heavy hitters
in there.

Um, it's kind of classic my style.

And now it's about kind of
taming the heavy hitters,

using some in more subtle ways
than others,

and bringing a dish together
that makes sense.

Because if we just get everything
on the plate that's loud and proud,

it's gonna be a bit of a disaster.
JEAN-CHRISTOPHE: Yeah.

It has to be really thoughtful
at this point in the competition.

And to me,
when I saw the box right away,

I thought, "How am I going
to get these two to be friends?"

which is the bone marrow
and the bay lobster.

So I'd hone in on that.

And then I'd just
start looking at things like

sweetness from the squash,
texture, that can be puree.

Um, then I've got some citrus,

I've got some acidity
in the yoghurt.

I love that, because
it's gonna force these guys

to do things that they've
never probably done before.

And that's when you can get greatness
in this kitchen.

That's what we're looking for.
Yeah.

So quiet in here.
BEN: Yeah, isn't it?

LAURA: It's so quiet.

What's that? 3.5.

Goddamn. I'm not very good
at thinking quickly.

I think to win this competition,

taking risks is the most important
thing to be doing.

So I've got my little stencil here,

and arts and crafts is coming out

because I feel like I can have
a little fun with this

and play around.

So I'm making Andy cigars.

Sarah.
Hello.

ANDY: Hey, Sarah.
How are you?

What are you making?

Well, I'm inspired by
the lovely Andy today.

Oh, stop it. (LAUGHS)

And I've never seen you out
in your own regular life,

but what I imagine is
you sitting there... (LAUGHS)

Oh, love story time.
OK. Me sitting there.

I imagine you sitting there
just with, like, the bone marrow,

just having a little scoop
straight out of the bone marrow,

having a really complex cigar.

(LAUGHS)
You like that image?

I love it.
That's what I'm imagining.

OK. Paint the picture in the dish.
Yeah.

So, basically, I've used the seaweed
in the, um, tuiles.

Pumpkin puree inside.
Right.

Um, you know, diced-up lobster
as well inside.

So when you bite into it,

you do actually get
all of these complex flavours

that are kind of hidden away.

OK. I'm not a huge cigar guy,
but I'll...

..just for today, for right now...

You like the picture.
..I love 'em. Yeah.

Good luck.
Thank you.

I have an idea in my head of
how I'd like this to come together.

So, um, it is a little bit
experimental again,

so I'm just trying
to get these tuiles right,

and hopefully it works.

How are you doing?

LAURA: Well, Chef. How are you?

You ready to smash it?
Yes, I am.

I love the everything mystery box.

Last Back To Win, I did really well.

I was up against Poh.

We were cooking
in the all-in mystery box

and she went on to win immunity
against us.

So I think it's pretty cool
to see that full-circle moment.

And she's now a judge.

There's quite a few elements
I want to make,

but I've got a firm idea
of what I want to cook

and I'm feeling really positive.

POH: Laura.
Hello.

So, last time you did
an everything box was with me.

What's your approach this time?
So, the bug,

I'm just going to blanch it quickly,
take it out of the shell,

and then grill it on the hibachi
with some butter.

Um, I'm going to make a little, like,
green veloute-esque sauce

with some of the radishes
I'm cooking down

to, like, bulk up the sauce
and to thicken it.

I'm also going to blanch
some of the turnip leaves.

I'm roasting the bone marrow

because I'm going to brush
the pumpkin in bone marrow fat,

and then pickle some of the turnips.

So my thing is, like,

make sure you can actually taste
every single thing on the dish

and it has a purpose.

It's definitely got probably
one or two more components

that you would normally have.

So, that's going to be the
interesting one for me is, like...

..don't have a component on the
plate because you need to use it.

Can you be creative in other ways?
Yeah.

It's going to come down
to how you edit.

And we want a complete cohesive dish
at the end.

Done.
OK.

Good luck, Laura.
Thank you.

Andy has made it quite clear

that there's definitely way too much
going on with this dish,

and I need to really pull it back.

(SIGHS)

If this was a normal mystery box,

I would just take an element
off the dish.

But today, I still need to use all
eight ingredients inside that box.

And right now,
I just don't know how to fix this.

Sorry, I'm just having a moment.
My brain is just like... (BURBLES)

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.

Give this everything you've got!

45 minutes to go!

(APPLAUSE)

Everything, Laura.
Give it everything.

Yes, yes, yes, yes.

Ah! Come on.

The everything box. Ha, ha, ha!

Every single ingredient
in this mystery box

needs to be somewhere in the dish
that we make.

You can tell this box
has been put together by Andy.

There's some big flavours here
and a lot to wrangle,

but I think we can make
a pretty cohesive dish.

Up for grabs today is a spot
in the immunity challenge tomorrow.

Top four dishes go through.

And immunity is everything
right now.

I've managed to get immunity
the last couple of weeks,

and it's seen me through comfortably
to the top six.

I want to be in that top four today,

so we're just trying to work hard
and work smart.

My strategy for this mystery box
is keep it simple, make it beautiful,

and I'm drawn straight to
the bay lobster as the main event.

These are so beautiful,
and they're massive,

the ones that they've given us today.

So I'm going to make use of that.

I'm going to take extra care taking
this meat out of the bay lobster,

because I want to use this as
the vessel for me to serve this dish.

Alright, Callum?
All good, Chef. How are you?

Lifting the lid on Andy's mystery box

and seeing that bay lobster in there
and the bone marrow,

it's easy to sort of get swept up
in the bougie ingredients,

but I think the things
I'm most excited about

are those beautiful vegies -

the purple daikon, the shiso,
and that honeynut squash.

You know there's going to be
so much flavour in there.

The dish is gonna be quite
vegetable-forward.

So with the ingredients
I've got here,

I'm going to do shiso sopressini.

I'm going to do it with bay lobster
stuffed inside purple daikon

and a seaweed tapenade dashi sauce.

In its very bones, this dish
is essentially a pasta dish.

So I'm making a shiso pasta dough,

and the dough is looking
really nice.

It's given it a really beautiful
kind of colour as well.

I'm going to fold it
into the sopressini,

which translates in Italian
to 'surprises'.

So I'm hoping when the judges
eat this pasta dish

that it is a good surprise
rather than a bad one.

(LAUGHS)

Who's a pasta princess now, Callum?

Always, mate.

OK, cool.

It's just about getting enough
flavour in this sauce now,

but then also balancing out

some of those big, bold, punchy
flavours that are in Andy's box.

Probably the part of the dish
I'm most concerned about

is making this sauce.

I've never used seaweed tapenade,

cumquat marmalade,

and bay lobster shells
to make a sauce before.

They're such punchy ingredients

that it could really easily dominate
with one flavour or another.

To try and balance them out
it's just going to be a case of

tasting, tasting, tasting
all the time.

Because if you don't know
what it tastes like,

then it's hard to...
hard to balance them.

So there's gonna be lots
of spoon juice today, I think.

Just having a little taste
of this sauce.

Wow, that's so interesting.

Interesting.

I've never tasted anything like
that before.

I'm trying to, like,
wrap my head around it.

Like, cumquat, seaweed...bay...

That is crazy,
but I think I like it.

(BLENDER WHIRRS)

(BLENDER WHIRRS)

Oh, Jamie.

Sorry.
Oh, sorry.

Sorry, sorry.

'Cause I'm so strong,
you know. Thanks.

Poh and Andy came to my bench
and said

they reckon there's more elements
on my dish than I usually put up,

and I totally agree with them.

You know, there's eight different
ingredients under there,

but it's not just thinking about
eight different elements.

It's maybe what goes with what.

So I finally edited my whole dish
in my head,

and I've got four elements that will
actually fit on the plate way better.

I'm making a glazed bay bug tail

with a little green emulsion
and some roasted baby squash.

I'm also going to make
a really fun and fresh,

almost vibrant little salad
combining the daikon and the yoghurt.

I'm straining some yoghurt here
to try and get the whey out of it

to make a little vinaigrette

to, um, have over some of
those blanched leaves.

I've taken the pickled daikon
off the dish completely,

but I really like the pickle liquid
that I've made,

and I think I can use that with
that yoghurt whey in my vinaigrette.

Fingers crossed that this will
show the judges

that I'm really thinking about
ingredients in a different way,

and trying to be really creative
with what goes with what.

I'm feeling really confident
right now.

I just need to bring everything
together.

Timer.

Where's a spatula?

Make this your ticket
to tomorrow's immunity challenge.

You have 30 minutes to go!

(APPLAUSE)

JEAN-CHRISTOPHE:
Can I suggest something?

Yeah.

Do you think it's the best way
using just your hands?

Fingers?

Do you think you could
use something inside?

Have you tried...
Maybe, yeah. I can try that.

Using some kind of a...
That is a good idea.

BEN: I've experimented with some
inventive ways to use the vegetables.

For my conceptual dish,
it's all about the taste of the sea

and the vibrancy of
all those vegetables.

And I've got the daikon braising away

and a stock basically using
the seaweed tapenade and some water

to infuse that seaweed flavour.

Yum.

It's good.

And I've come up with an idea

that I could make a mousse
using some of the bay lobster

and stuff the daikon.

Sounds weird, but if done right,
could hopefully make the difference

between me winning this challenge
or not.

The one thing I'm missing at
the moment is a bit of texture.

Everything's a bit
mush on mush on sauce.

So, the daikon is soft
and so is the bay lobster,

and you've got a veloute,

so nothing in here is giving
much resistance when you bite it.

But I need to work hard, work fast.

So I'm going to put that to the side
and come back to it if I get time.

Oh. Yum.

I did not think that I would
be making dumplings today

with the weirdest bunch
of ingredients,

but somehow this whole idea
of making dumplings came together.

And I've got the lobster filling
ready to go

with the bone marrow through it.

It actually tastes really nice.

You can still taste the lobster,
as well as the, um...

..like, the depth of flavour
from the marrow.

So now I'm working on my dough,

but I'm still a little bit unsure

what to do with the seaweed tapenade
and the yoghurt.

The only thing I can think of
is to do

kind of like a soupy sauce number.

Depinder.
Hi, Depinder.

Hey, guys.
Do I need to apologise straightaway?

No, no, no, no, no.
Yes!

Actually, no, it challenges me.
It's kind of good.

It's putting me
outside of my comfort zone,

which is, like, what you want me to
do at this point in the competition.

You and everyone else, which is...
You're not alone.

So it's good. OK. What's the dish?
OK.

So I'm doing lobster
and daikon top dumplings,

and I'm going to do a sauce
with these two.

So that's what I'm going for
at the moment.

Like a seaweed yoghurty...
kind of like a nori yoghurt sauce.

Yeah. Yeah. Yeah.
Sea..

The seaweed and yoghurt sauce?
Yeah.

These two together can work.
Yeah.

However, the yoghurt is super acidic
and tart.

Yeah.

And then the seaweed tapenade is,
like, punchy and umami.

And if you don't get
the balance right,

all of the hard work that you've gone
into creating this dish...

Yeah.
..falls short.

Yeah.

The seaweed and yoghurt sauce.
Yeah.

This is going to be
about balance for you.

OK. So you want me to be careful
with these two flavours?

Cohesion.
It could work.

Yeah.
Cohesion, cohesion, cohesion.

Yep.
Yep.

That's your challenge. Good luck.
Got it. Thanks.

Good luck, Depinder.

Yeah.

The day just got worse for me,

but I can't think of where else
I could use a yoghurt

as well as the seaweed tapenade.

So I need to make sure I try my best,

trying to balance all the flavours.

It's just so out of my depth.

That's why I'm, like,
dying on the inside.

You don't want to make
my everything box a mystery!

You've got 40 minutes to go!

(JUDGES CLAP)

How's my cigars coming along?
(LAUGHS)

Good. Just getting them...
Where's the dish at?

So, basically, um,
seaweed tuiles are done.

Bone marrow's roasted.

The filling is in the process.

I just want the slight texture
to come through,

so just, yeah, trying to bring
all of that together, basically.

Cool. Righto.

I think with a creative cook,

it's really important
to execute it well

so, inside, the filling
has to be perfect.

I've got my roasted
honeynut squash.

And I'm going to mix these together
with a little bit of that yoghurt.

I think it's going to
balance out that sweetness

and not overshadow
this stunning bay lobster.

You will get the textures
from the lobster,

so the bay lobster
I'm keeping nice and chunky.

I'm going to stir that through.

The pumpkin's going to be
a little bit creamier.

So I think that there's
a nice balance of textures in there.

I've worked my arse off
to make a mousse

using some of the bay lobster
for my conceptual dish.

I've got my daikon cut out.

I get some of the mousse
and spoon it inside.

That needs to go in the steamer
till that mousse is set.

Look at this.

(GASPS) Oh, you did that?
Yeah. Why not?

(LAUGHS)

Cool.
I love it.

And then I'm going to do a veloute
made from the tops of the daikon

and basically make it into
a really smooth, velvety sauce.

I'm happy with how my dish
is going to come together.

The only thing I'm really
worried about probably

is the texture,
'cause everything's quite soft.

The issue here is clearly that it's
going to be soft on soft on soft.

But I don't want to start
making crunchy things

or just more things
for the sake of it.

I'm not going to change it now,

because I want the dish
to be tender to eat.

I'm just hoping it all works
when I get it done.

I'm sorry to say, 10 minutes to go!

(JUDGES CLAP)

Ohh!

That's delicious.

I've made my puree.

I've used the jam
to make my pickling liquid.

Radishes and pumpkins are done.

I've got my roasted marrow butter.

And I'm about to do my bay lobster
on the hibachi.

It's time to cook my bay lobster.

And I've got this beautiful

bone marrow and seaweed glaze
that I'm going to

be brushing over it while it cooks.

I want a little bit of that smoke
to impart and cook it really gently.

I am confident with the flavours,

I'm confident
with the creative nature

and, hopefully, how it looks.

Hi, Sof. How are you?
I'm great.

I can't wait to see
how you plate this.

Thank you. I can't either. (LAUGHS)

My shiso pasta
is ticking away on the stove.

I think the sauce is weird and
wonderful and amazing and delicious.

And now we need to get
the beautiful daikon leaves

and the bay lobster
stuffed inside that purple daikon.

But folding these
beautiful little shapes

is maybe not a strength of mine.

Like, you remember one night

you tried to show me
how to make culur...culurgiones?

What are the little...?
Oh, yeah, culurgiones.

Yeah.
Yeah, yeah.

And you got so frustrated with me,
you were just like,

"Ah, just let me do it."

Because...
Can't do that now.

..I do not have the delicate
fingertips for this kind of work.

I've got these big sausages
for fingers,

so, uh, you know, delicate work,
not as ideal.

But I'm trying to make them really
beautiful and really consistent

because, visually,
I really want to be able

to show off those
beautiful vegetables

I wanted to highlight at the start.

We want to see everything
on that plate!

Five minutes to go!

(JUDGES CLAP)

How's the yoghurt and seaweed
coming along together?

Yeah. So, that's that.
Is that it?

Um, yeah. I'm going to
taste it one last time.

I'm constantly tasting this
yoghurt seaweed tapenade sauce

because I just want to make sure

it's the perfect carrier
for these dumplings,

and perfectly balanced.

But it's very, very, very hard,

because when I cook
something like a curry

that I know...I know how it tastes.

Like, I know how it SHOULD taste.

With all these ingredients,
this is just beyond that.

Can't wait to rip into your dishes!
Two minutes to go!

(JUDGES CLAP)

LAURA: I've got my vinaigrette
ready to go in a spray bottle,

and I've got four elements
going on to the plate.

I've got my bay lobster -
that's cooked, ready to go.

I've got the green veloute -
it's tasting really good.

And the last thing to do
is finishing off my honeynut squash.

I started with
so many different elements,

but I am definitely happy
with how I've finished this cook.

There's lots of ingredients
that kind of went into everything

and, yeah, fingers crossed
it's a banger.

That's a crazy-looking dish, Benny.

Wowee.
Thanks, mate.

That's what I'm aiming for.
Yeah.

Crazy challenge.
(CHUCKLES)

This plate-up is really insane.

It actually feels like
I'm painting something.

It's like the colours are so bright,
even brighter than I thought.

It does feel like this dish
is restaurant quality

and, hopefully, that's going to be
the difference here today.

30 seconds to go!

SARAH: I've got my filling
into a piping bag

and I'm filling my cigars.

OK, this better work.

I want this dish to look
quite simple on the plate,

but when you bite into it, you get
this beautiful array of flavours.

We're wrapping it up in ten!

JUDGES: Nine! Eight! Seven! Six!

Five! Four! Three!

Two! One!

Yes! Well done.

SARAH: Oh, God.

Good job.
Good job, darl.

Nice, bro!
Well done, mate.

Well done.
Well done.

Oh, yeah! That looks sick.

Thank you. So does yours.

I've tried my best, using,
you know, the basics of food -

like, the sweet, salty,
sour, bitterness.

Trying to balance all of those
flavours is what I've done today.

So I just really hope
that the judges really like it.

CALLUM: Some of my favourite
challenges in MasterChef

are some of the trickiest ones,

because it pushes you absolutely to
the end of your creativity levels.

I think it's worked.

Um, but, yeah, just keen
to see what the judges think.

We asked you to use
everything in Andy's mystery box.

We're looking for the top four to go
into tomorrow's immunity challenge.

The first dish we'd like to taste
was made by Sarah.

Ooh!

Tell us what your dish is.

So, today's dish is Andy's Cigars,
served with bone marrow, so...

(LAUGHS) Yeah, that looks good.

(LAUGHS)

So, everything in Andy's mystery box
is in those cigars?

Yes, exactly. Yeah.
Yeah.

Andy.

(LAUGHTER)

It's really good with the glasses
It looks good!

You can see around, yeah.
Exactly.

It's good.
Is that the picture?

Yeah. That's exactly the picture
I had in my mind. (LAUGHS)

OK.

Sarah, once again,
you are fantastic.

Your thought into the dish
is impeccable.

And what I like is the way
you've managed

to separate
your list of ingredients,

which I believe they don't match,

and do something to the opposite,

and to end up something so quirky
which works very, very well.

This is the type of dishes.

Your presentation
is impeccable again.

The creativity
of that beautiful tuile

with the seaweed tapenade inside
is, like, genius.

It's genius.

But I think the ratio

of the honeynut squash and
the bay lobster and the pickles

is a little bit out.

I would have loved for it to be

a lot of the bay lobster
in there with the pickles

and then just a lick
of that puree.

Yep.

The question was,
did the concept work?

I think, close...

Oh!

(GROANS)
..but no cigar.

(LAUGHTER)

Thank you!
Thank you.

The next dish we would like to taste
belongs to Callum.

(CHUCKLES) Keen bean.

What is your dish?

CALLUM: So, it's purple daikon
stuffed with the bay lobster

and its own leaves,

and I've got shiso sopressini there,

and the sauce is
a bay lobster kind of dashi.

That looks stupidly good,
doesn't it?

Callum, I love it when you walk down
here with a big smile on your face.

No, I think it's, um...
it was a really fun challenge today.

I think that, while...you know,
we've had some amazing challenges

with guest chefs,
and we've been overseas together,

but I think that some of
the challenges we've had

that the four of you have set
over the competition

have been some of my favourite,

because you could see how much,
like, you actually care, Andy.

Do you mind if I ask,
how long did it take you

to actually put these mystery box
ingredients together?

Far out! Um...

It started before we went to Doha...

Wow!
..and it ended yesterday.

OK. (LAUGHS)

Well, it was a good box. Thank you.
(LAUGHTER)

This dish really does look like
it's from a fine dining restaurant,

and I think that's because it has
this sort of aura of intrigue.

I've got so many questions,
and they can only be answered

by digging into every element
and finding out what's in them.

Shall we?
Mm.

I think, for me, when I put
the ingredients together,

I didn't want it
to be obvious, you know.

I didn't want there to be like,

"Oh, yeah, this goes with that.
Oh, yeah, it's..."

You guys are past that.

We are past that, you know?

And when you can put
those ingredients together,

you achieve greatness.

And, Callum, that is greatness.

Did I think I was ever going to get
a shiso and seaweed tapenade pasta?

No.

Did I ever think that was going to
be paired with a purple daikon

that was stuffed with the
bay lobster and beautifully cooked?

No.

Mate, it's exactly what this place
is designed for.

You would never...you would never
create that ever in your life.

But, mate, I think you've got a dish

that will stick with you forever
in that one.

Callum, I'm not sure
if you can see from there,

but my hairs are actually
standing up on end.

Tasting your dish, every mouthful
just gave me goose bumps.

You've got this lovely
green, origami-like pasta.

The dumplings are
so gorgeous and gossamer thin

that you can see how well you've
cooked the lobster through them

before you even bite into them.

And that's the kind of talking point

that you get when you
sit down in a restaurant.

It's not just about
where the food has come from.

It's how you've used it.

It's superb.

It's simply superb. Well done.

I love you too.
Thank you.

Yes!

Thank you. Thank you, everyone.

Told ya.
Thanks, mate.

Well done, bud.
Thanks, pal.

Next dish was made by Jamie.

(WHISTLES)

Interesting.

What is it? What are we looking at?

You've got the bay lobster,
which was done over the hibachi

with bone marrow,

roasted bone marrow butter
enriched honeynut squash,

and some pickled honeynut squash
and pickled radish,

and a little shiso oil.

Gotcha. You just went like...

..you leant into the big,
bold flavours, didn't you?

You enjoy that?
Yeah, absolutely.

Like, this is probably one of
the best bunch of ingredients

that I've ever had in a mystery box.

And to be forced to use everything,
I think, was really interesting.

I think we'll dig in.

Jamie, I think there are lots of
really lovely elements on this dish.

I love the way you cooked
the bay lobster.

Love that puree.

That was so beautiful and sweet.

I also really like

that you enriched that honeynut
squash with the bone marrow.

I think that's such a good use
of the ingredient.

I think the cooking of the bug
is mint, absolutely mint.

And I think that's where I'm getting

that kind of beautiful umami
and sea flavour,

from that base
that you had on there.

It was really well done.

There is not a bad component
on the plate,

but it's just about
how it's put together.

Yep.

I feel like
it should have been plated.

Yep.

And I think, if you'd had this
as a plated dish,

it would have been a game changer.

Jamie, it is an explosion
in your mouth.

It is sublime, again.

So, well done. Keep on going, yeah?
Thank you.

Alright, mate. Thank you.
Nice, Jamie.

Thanks, guys.

The next dish is yours, Ben.

Because this dish is all quite soft,

I have got a little bit of concern
about the texture of my dish,

but I wanted that mouthfeel,

because it's kind of
a conceptual dish

and I'm trying to elevate this in
a way that I wouldn't normally do.

Whoa!
Oh, wow.

So pretty!

I'm just praying that it tastes
as good as it looks.

VOICEOVER: Which fan favourite
will lift the MasterChef trophy?

Stream every mouth-watering episode
on 10.

Ben, what have you made?

I've made a bay lobster
with pickle and braised daikon...

..and a daikon top veloute.

So pretty!

I don't know whether it looks like
something from underwater...

Yes!
..or another planet.

Yeah, it's colourful.

It looks a little bit like
an underwater scene.

Yeah. Coral. Coral-like.
Yeah, yeah, yeah, yeah, yeah.

It's so pretty, Ben.

So, in terms of the textures

and what you wanted
the concept to be,

how's it going to eat?

It is a soft dish,

but I didn't want to start
putting crunchy stuff on it.

I didn't want to make...

I wanted to stick to the ingredients
as much as possible

without using the staples,
so, that's why...yeah.

Yep. Yep.

Mate, if you can pull this off,
you're a bloody genius, I reckon.

Fingers crossed.

Oh!

That is very satisfying.
Wow.

Ben, I love the way it looked...

..and there was the perfect
amount of texture.

There was all these different
layers of tenderness,

which was really lovely.

A very sensitive approach
to texture.

Yeah, everything is really sort of
satiny and slippery and luscious

and I'm glad you chose

not to put anything
super crisp and crunchy in there,

because I think it actually
would have interrupted

that lovely,
flowy feeling of eating it.

And the technique, as well,

in stuffing that daikon
with the mousse,

that vibrant purple scallop -
which is what it looked like to me

if we're going back
to the underwater theme -

um, that was wonderful.

So, you executed this brilliantly.

Thank you.

Texturally, I'm glad

that you didn't go over the top
with a heap of texture.

And for me,
the mousse in the daikon -

I think that's so creative.

I think your plating...

Like, the way
that you conceive dishes,

but then the way that they
get to the plate,

it's just gone through the roof.
POH: Mm.

It's pretty bloody genius.

Like, it is pretty bloody genius.

Thanks, guys.

Well done, babes.
Cheers.

Genius!
Genius.

The next dish we'd like to taste
was made by Laura.

JEAN-CHRISTOPHE: Mmm!

(GASPS)
Wow!

May I spray your leaves?
Oh, please.

Would you like to finish your dish?
I just need to just spray them.

Can you tell us what the perfume is?

Perfume?

Eau de MasterChef Kitchen.

Um, it's a purple daikon pickle

with olive oil, whey
and some of the jam.

JEAN-CHRISTOPHE: It's very good.
I think I do want some.

Can I just...?
Yeah.

Oh, my God.
I was gonna say.

(LAUGHS)

See what...see what Alex thinks.

It's yummy.
It's really yum.

That's good. That's a good start.

JEAN-CHRISTOPHE: What is your dish?

I've got the glazed bay lobster,
torched honeynut squash,

there's a little salad,
and the green veloute.

Well, Laura, it certainly looks
like a concise dish.

So, let's taste.
Thank you.

(CLEARS THROAT)

Uh, Laura...

Man, I was worried,

and then you come up and you've got
four elements on the plate.

You had.

You HAD four elements on the plate.

Um...

It was so good!

Yes!

It was so good!
Yes!

What's so great
about your dish, Laura,

is you've used technique
to make sure that you incorporate

all of the ingredients
in the everything box...

Yep.

..while still reigning it in
and holding back.

And that's where
you've really shone today.

Um, this...
Uh, what are we calling it?

MasterChef No. 5.

Oh, Master...this Mas...
(LAUGHTER)

That's very good, Andy.

This vinaigrette,

I was expecting it to really
whack me in the face with vinegar.

Yep.
But, by using the yoghurt in there,

it's got this slight
brightness and creaminess

that also mellows out the bitterness
of those perfectly blanched leaves.

JEAN-CHRISTOPHE: This...

This is absolutely fantastic.
Thank you.

Because you've used this yoghurt
differently than anybody else.

Let's call it Fleur de Laura.

And you know what?

I...I have...

It's on Andy.

POH: Uh-oh. Uh-oh!
Come this way.

Come this...come this way.
That's weird, buddy.

Come this way.
You're weirding me out.

Did he put some on?
Yeah.

You're weirding me out.

Mwah!
(LAUGHTER)

That's it. You see?
That's what you've done!

This is an addiction of...
You know?

You want to kiss.

So, your dish...
Thank you.

..thank you.
Thank you.

Thank you.

(LAUGHS)
Do you need a cold shower?

Hey, by the time I go back home,

my wife is going to give me
the sack, you know that?

Well done, Loz.
Thank you.

Good job!
Thank you.

This is what food does to you -
it drives you cuckoo!

This is superb.

Next dish we would like to taste
belongs to Depinder.

Thanks.

I was not in my comfort zone today.

Oh!

I've only ever cooked with two
out of eight of these ingredients.

I'm not familiar with them at all.

And I've tried my best...
(CLEARS THROAT)

..but I'm very nervous.

The nerves are probably, like,
as bad as they can get, yeah.

Thank you.

What is it?

So, I've made lobster dumplings

with a seaweed tapenade
and a yoghurt sauce.

Um, and I've got the cumquat
and the shiso leaves

in a vinaigrettey dressing,
almost.

I bet you never thought
you'd say that.

No.
No.

Never. Especially
the combination of it all.

Like, I felt so out of depth.

But then I just tried my best

to balance it out
as much as possible.

So, we're really intrigued

about this seaweed
and yoghurt combination,

whether it's worked.

Oh, OK, yeah.
Yeah. So let's taste.

Oh!
Oh!

I'm not gonna kiss you.

I'm gonna give you a high five.
Oh. Thank you.

Depinder!
Thank you. Oh!

Thank you.

I'm not, like, hyping it up here -
I think that this

is the most impressed
I've been with you for a cook.

Because this... You shouldn't
have succeeded, right?

Like, I'm sorry...
Yeah, technically. Yeah.

..but I wrote you off.

Yoghurt and seaweed? No, thanks.

That was your challenge,
to be able to balance that,

and I feel like you've
done that so well.

So well.

And for you not to throw
the toys out of the cot

when you lifted the lid...
Yeah.

..and just to zone in and go,

"You know what?
I'm gonna use my palate."

'Cause you have
such a sensational palate.

Um, you used your palate
and your skill

to come up with an amazing dish.

Yeah.

First, the dumplings are impeccable.

Cooked very well.
Beautiful thickness.

And you preserve all the beauty
of the bay lobsters.

Now, what intrigued me the most
is the seaweed sauce.

Because the seaweed,
obviously, is quite salty

and it's quite dominant.

What is interesting is the way
you've emulsioned the sauce

to give a bit of lightness
to the seaweed.

So it is enjoyable.

I think it's superb.
Oh, thank you.

Thanks, guys.

Oh, my God!

Great work.
I wasn't expecting that.

Well done, mate. So good.
Thanks, guys. Thank you.

Lovely.
Oh, wow.

With everything to play for today,
it really was all or nothing.

There isn't a single person here

who doesn't want to get their mitts
on immunity right now.

And tomorrow, four of you
will have a chance to win it

in a cook that we're
really excited about.

Let's find out who's done the job.

The top four dishes today
were made by...

..Callum...
Yeah!

..Laura...
Yay!

..Ben...
Thanks.

..and lastly...

..Depinder!

Whoo!

(LAUGHTER)

Right here!

That's...that's so much more like it.

I'm very happy.

You four are heading into
tomorrow's immunity challenge,

and is a bloody good one
to be cooking in.

(ALL EXCLAIM)

This, I guarantee, will be
a day you will never forget.

See you all there.
Catch you later. Goodnight.

Thank you!
See you, guys.

I'm so happy!

So good!
Yeah, nice.

VOICEOVER: Tomorrow night...

Please welcome Hugh Allen!

(CHEERING, APPLAUSE)

..it's the immunity cook
of a lifetime

at one of the best restaurants
in the country.

Oh, my God, I've got goose bumps.

We're at Vue de Monde.

There are chefs from all over

that would do anything
to be in my shoes right now.

But can they impress Hugh

using his very
special ingredients?

Today you are
cooking with...

Oh. OK.

I'm like, really?
Really?

DEPINDER:
I do not know

what I'm gonna do
with this ingredient.

Yeah. I don't know
how I feel about this.

Captions by Red Bee Media