All language subtitles for MasterChef Australia (2009) - S17E37 - Mystery Box Challenge Air Fryer.en

(NERVOUS LAUGHTER)

SNEZ: Holy moly.

ALANA: Oh, here we go.
White aprons, feels really good.

Yesterday's elimination was so hard.

But now guess who's in top 10!

I feel amazing. This is...
I did not expect this, honestly.

It feels absolutely surreal

because we are getting really close
to that trophy,

and I'm coming for it.

Here we go, gang.

ALANA: Mystery box!
CALLUM: All boxes.

I know! They're huge today.
Top 10, big box.

They're not only tall,
they're like big.

Yeah, they are. They're monsters.

I don't think I've ever seen
a mystery box so big.

Extra big box!
Yeah.

We've had them sort of small.

We've had them doubled in there,
one in there.

So I'm really looking forward
to seeing what's under here.

Oh, gosh...
Oh, my gosh. This is huge.

BEN: Look at the size of this.

Hey, everyone.
CONTESTANTS: Hello.

Firstly, we're one woman down.

Poh-Poh's not feeling too great,
but she'll be back really soon.

ANDY: Let's get down to business.

Go on, then.
You can lift your lids now.

(CONTESTANTS EXCLAIM)

Oh, yes, yes, yes.

Air fryer!

It's an air fryer!

It's an air fryer.
I used one of these the other day.

SARAH: An air fryer! Oh, my gosh.

Just got one at home
And they are really powerful.

Like I've been roasting pumpkins
in, like, 20 minutes

and they're so sweet and flavoursome

and the flavour that gets injected
into that vegetable

is actually really amazing,

so I'm kind of excited.

From fad to fixture,
when it comes to household staples...

..air fryers, they are taking over.

Today we want you
to push the envelope to the max.

Bring us a top 10-worthy dish
using an air fryer.

At least one element on your plate
needs to be air fried to perfection.

And just to make sure that
you really lean into the challenge,

we are...

..banning ovens today.

SOFIA: No ovens.
Oh...

Ooh.
That's spicy.

You have to rely solely
on your air fryer

to cook something amazing.

JAMIE: I've never used an air fryer
before...

..but I know that plenty of these
people aren't super familiar either.

So it's going to be about creativity
and correct dish choice.

Whoever cooks
the three least impressive dishes

will be going into
tomorrow's pressure test,

where someone will be leaving
the competition.

But there is an epic prize in store
for one of you.

Ooh.

If you cook the dish of the day,

you'll be able to outfit
your dream kitchen

with a ¤5,000 Harvey Norman
voucher.

There we go.

Very good.
Hooray!

Look, I will quite happily go in
and have the best spree ever,

especially buying appliances,

like I want that certificate.

Get me into Harvey Norman,
I need a new kitchen.

Thank you.

We're giving you 75 minutes.

The pantry and garden - they're open.

And remember, today the air fryer is
your biggest weapon.

Are you ready?
CONTESTANTS: Yes, Chef.

Your time starts now.

And they're off!

ALANA: Argh! An air fryer!

Jeez, I wish I'd practised with this
a little bit more.

I've literally used it once
and one time only,

so this is going
to be super challenging.

I've got everything
going through my head.

I'm really not sure what I'm going
to do, but I've got to think fast.

Do I want to do dessert?
Do I want to do savoury?

I need to come up with a dish
and get cooking.

Oh, no!
(CLATTERING)

You alright?
(ANDRE LAUGHS)

Sorry, sorry.

No, I've got no idea
how the air fryer works.

Never used one. Don't have one.

It's a little bit like
an alien machine for me today,

so I'm going to have to figure out
how to use it during the cook.

DEPINDER: When I saw
the air fryer...

I cook a lot of chicken
for the kids and the family at home
in the air fryer,

so I couldn't go past thinking,

like, "I have to cook chicken
in the air fryer."

It kind of calls for it.

So, yeah, I'm gonna do
majestic chicken,

real South Indian flavours.

AUDRA: I mean, look, this,
thing is pretty power packed.

It's 200 degrees, small space,

so it really zaps all that heat.

Think of an air fryer
as an oven on steroids,

you know, a booster oven.

If you know how to use it well,
it will be your best friend.

So I'm actually pretty confident
I can pull it off.

Um, I'm probably going to do
what sent Steph home.

I'm going to do pork belly -

twice cooked pork belly
with a plum caramel sauce.

So my strategy today is
really making sure

that my pork is cooked to the T.

I want tender pork on the inside

and kind of caramelised
on the outside.

So the way I'm going
to cook this dish is

first the pork belly goes into
the pressure cooker -

that'll soften the meat,
tenderise the meat -

and then I'm going to finish it off
in the air fryer

to crispen and caramelise
the outside.

It's going to be, you know,
delicious, sticky, kind of tasty.

Um, and I love pork belly.

This is it.
We've made it to the top 10!

And we've got a really fun challenge
to kick off with.

Yeah.

I think there's always that question
of what is an air fryer?

Oh, yeah.
You now, how is it different?

And the best way to describe it is

it's a smaller version of
a really red-hot commercial oven.

Yeah. So it's a time saver as well.
Yeah.

Yeah, it's great.
Obviously it's quick.

So many people have them at home,

but we don't want to see
chicken nuggets and chips

from these guys because they are
our top 10 Back To Winners.

I want to see
some restaurant-worthy dishes

coming out of these bad boys.
For sure.

Got to be, like, 10 levels up...
Yeah.

..from your ordinary
home-cooked weeknight meal

in the air fryer, I reckon.

Does the air fryer get a workout
in your home very often?

Well, my son, actually...

Believe it or not,
my son is the air fryer expert.

Oh, yeah?
Does he cook for you with it?

He does, yeah. For the family.
He does some dumplings and...

Yeah, it's great.
Nice.

I love it.

I think it's going to be a crazy cook
because I feel like they're ready.

They're ready for this next part of
the competition.

And with the challenges that we've
got coming up for these guys,

that bottom three is
a dangerous place to be.

Yeah.

And I think the other thing about
today is that we've got

a ¤5,000 Harvey Norman voucher
for a kitchen.

People aren't just going to be
cooking to stay
out of the bottom three.

They're going to be cooking to win.
That's right.

You're good. Benny.
Yeah, mate. Loving it.

Sweet.

I actually have used an air fryer
a fair bit, to be honest,

but mostly doing, like, vegetables
or proteins in there.

So I'm trying to think,
like, what can I do

that, like, the judges
won't necessarily expect
to be seeing today?

I don't reckon anyone's going to do
a dessert,

and I certainly don't think
anyone's going to be doing pastry.

So I'm going to give it a whirl.

I'm gonna do filo brushed
with butter and thyme and honey,

and I'm going to roast some fennel
in there as well.

I'm going to brush it
with fennel, apple, ginger syrup.

There's always room in desserts
to have some fun.

When I think of filo, I think of

all those beautiful Greek
and Mediterranean kind of desserts

brushed with honey.

And then I'm thinking honey,

I'm kind of thinking
all those eucalyptus trees

in my backyard
that the bees are pollinating.

So I kind of think
that crispy filo,

honey and eucalyptus could translate
really well

to a cool, funky kind of dessert.

I kind of hope I can pull this off,

because maybe it'll make people
think a little bit differently

about the kinds of things you can do
in an air fryer.

I want to try and get a lot of stuff
happening early in this cook,

just so that I've got time
to make sure

that my filo pastry that I'm going
to do in the air fryer works,

because I've never done it
that way before.

And so I don't know
if it's going to work,

but I'll find out very shortly.

JAMIE: Oyster shuckers.
SNEZ: Ooh! Shucking oysters.

My game plan today is
absolutely utilise this machine...

Do you think I can
put this little tray inside?

Yes, you can.

..to its absolute best.

I'm going to use it multiple ways

to whip up delicious,
restaurant-worthy dish.

Hi, Snez!
Oh, hi!

What's cooking in the air fryer?
A lot.

Today I'm making this gorgeous dish,

like a beetroot and steak.

So it'll be two...three
different ways doing beetroot,

all of them will be done
in an air fryer.

And I'm gonna have also,
like, a beetroot chips.

I'm going to have
this, like, beetroot bread.

I cannot believe I'm baking bread
in an air fryer.

You're baking bread
in an air fryer?!

Yes!
Have you done that before?

Never. It would be, you know,
amazing if that comes out of here.

So I'm actually excited.
OK, that is exciting.

Just looking at the colour of
that dough,

that is what I want so much.

But, you know,
it's not just will it work,

it's the texture if it does work.

Exactly.
Good luck.
Thanks, Sofia.

Top 10 cook today.
No time to be safe.

That's why I'm going all out.

I could have done pork belly
and chips,

but I'm not doing that,
so I'm going nuts today.

ANDY: 15 minutes down.
You got one hour to go.

JEAN-CHRISTOPHE: Allez!

When I see this air fryer,
what comes to mind is -

how can I use this
to actually enhance an ingredient?

I don't want to just cook something
in there

that I could cook in a pan
or cook in an oven.

I want to cook something

that is actually going to make
a difference and make that better.

Wow.
Sarah!

Hello.
Seeing a lot of these guys around.

I've taken all of the carrots
out of the pantry.

What's going on here?

So, look, I just...

Seeing the air fryer,
I want to kind of experiment with it

and show that, you know, carrots
are a versatile ingredient.

So, look, I'm going to do carrot
as many ways

as I can fit into the time.

So, I'm making a carrot medallion,
so rolling it up.

I've got a chicken carrot gastrique
that I'm just going to brush it,

tie it nice and tightly
and then roast it in the air fryer.

So that's kind of like
the main element on the dish.

And then I've got roasted carrots,

going to cook that down
and do a bit of a puree.

I've got carrot gel.

So, playing around
with those flavours...

Wow, wow, wow, wow.
It's a bit of a risky job, no?

Surely.
It's top 10.

The kind of danger zone is, you know,
using carrots basically all the way
across your dish...

Yep.
..can become a little bit monotone.

If things start to kind of blend
into each other,

it could be a bottom three dish.

You know, using carrots basically
all the way across your dish...

Yep.
..can become a little bit monotone.

It's a bit of a risky job, no?
Surely.

It's top 10.

The judges are worried that
this is just going to taste like

a monotone bowl of carrots,

and I totally get that.

I know that could easily happen,

so my main focus is
that every element really sings

and pops of a different flavour.

So I am making a sweet,
beautiful carrot medallion.

I'm going to glaze it
with that chicken jus gastrique,

which is carrot juice, vinegar,
chicken stock

which I'm reducing down.

I'm also going to have
a real freshness

from that roasted carrot
and creme fraiche puree.

And then I want these
beautiful warming flavours

coming from that spiced carrot gel.

I'm doing roasted baby carrots.

I'm doing pickled baby carrots,

which is this really tangy element

that's going to come through
as well.

And there's lots
of different flavours going on

and also a lot of textures.

Carrots, carrots, carrots
and more carrots.

You've got 40 minutes left!

Whoo-hoo!

Laura. Ooh, that's
a juicy-looking rack of lamb.

It's a very juicy... Bleugh!

Ah, yes. Lamb. Lamb and turnips.

Lamb and turnips in the air fryer!
Yes...

The lamb, no.

The lamb I'm going to do in the pan.
OK.

That's just me.
But the turnips are salt baking.

Oh, I'm glad somebody's salt baking.
Yeah.

Have you salt baked
in an air fryer before?
Never.

Yeah, but it's just a baby oven.
Exactly.

Hey, Depinder.
Hey, guys.

How you going?

I think I'm...shooting
for that voucher.

Are you puffed?

I am, I'm so unfit.
(LAUGHS)

I'm so unfit.

It's so embarrassing. Um...

So I'm doing, um...

So there's a chicken dish
in south of India,

it's called majestic chicken.

Basically, I'm going to cook that
in the air fryer,

and then I'm gonna toss it in
a really nice tangy...

..like a really nice
yoghurt-based sauce with spices.

And you should just get
a flavour bomb in your mouth.

Jamie. It looks like
you're doing pork belly.

I am doing pork belly,
so I'm making bossam.

Yum.
Yeah.

So, beautiful Korean pork belly.

I can see you getting excited.
Yeah.

I can feel a little bit of drool
leaking out the corner of my mouth.
Excuse me.

I've been cooking so many desserts
in the MasterChef kitchen so far.

I cook loads of savoury at home
all the time.

So, going savoury today.

I've got
a beautiful piece of lamb rump,

which I'm going to do
a lovely spice over that.

Some roast beetroots.

I'm going to do lamb jus

and then I'm going to bring it
all together

with, like, a really nice, fresh
kind of green tahini sauce as well.

Basically, it's like a lamb roast,
but done in the air fryer.

A lamb roast -

it's one of my favourite things
to cook for my friends, my family.

I love to always put
a bit of Mediterranean,
Middle Eastern type flavours with it,

and I think today's a great day
to share that with the judges.

Usually I would give myself
about six hours,

a nice big beautiful piece
of lamb shoulder,

pop it in the oven,
just let it do its thing.

But today I've chosen to use
a piece of lamb rump.

My initial thought is
I can cook this way quicker.

That's not cooking, is it?

I'm not really sure about timings
for using the air fryer,

so I'm just going to have to go with
my gut feeling a little bit here.

I have never cooked
in an air fryer, only, like, once,

but, yeah, I just want to really see
how far I can push it

with, you know,
how many different elements

I can get in there
and out there and on the plate.

Is that...? Oh, that's you.
It's not... No, it's not me.

That's... That's...

That's you buzzing.

Is it?
Yeah.

Uh, this is a new one for me,
the air fryer.

Never used it.
I've looked at it on the shelf.

I'm fascinated by them, though.

I just...
I've been scared to use it.

The cooking landscape has changed
so much

since the first series
of MasterChef.

If you think all that way back,
we did, like, an onion challenge,

cutting up an onion.

You're doing a good job.
You're in.

Now there's so many kitchen gadgets,
there's new technology,

and I'm what's pretty much described
as a bit of a traditionalist.

So this one's going to be
a real challenge for me.

Today I'm going to make
a red mullet

with an olive oil hollandaise
and a poached egg.

This dish is going to be like
a snazzy breakfast

with big, punchy flavours.

I've just got to come up with
an air fryer element

that works really well in the dish.

The plan might work,

but I've just got to get
my head around this contraption

that I've never used before.

I'm going to learn on the job today.

That's what MasterChefs have been
about for me - learning new skills.

It's like a monkey with a bloody...
With a computer.

Yeah, with a computer. Yeah.
(BOTH LAUGH)

Callum!
Hi, Callum. How are you?
Hello, gents.

I'm well, thank you. Frying away.

Frying away?
What are you going to do?

So, I came across filo pastry,
is what came to me.

So I'm going to filo brushed
with butter and thyme and honey.

And I'm going to roast some fennel
in there as well.

This is confusing me
because I'm seeing ginger,

I'm seeing fennel,
I'm seeing an air fryer.

This is a dessert.

Oh, yeah. Sorry. Yeah, yeah.

It is.
Wow.

Yeah, I guess
I feel it can go either way...

A dessert.
In the air fryer.
A dessert.

Yeah. Is that alright?
Yeah, wow.
Yeah.

Because no-one else
is doing a dessert today.

No, I don't think so.
You're the only one.

Oh, well, bloody lovely then.

So the strategy worked.
A good, a good or a bad thing?

We'll wait and see.
Yeah.

So you've got your filo,
which you're going to cook
in the air fryer.

Yeah.
That'd be nice and crispy
and caramelised?

So, um, building up from the plate,

there's going to be a ginger,
um, lemon honey jelly,

which is this.
OK.

Um, there's going to be,

um, eucalyptus ice-cream,
and then there's going to be

roasted fennel and then filo

that's been brushed
with honey and thyme.

That's goal.
Wow.
Oof!

Um, will it pay off?
That's the question.

We'll find out, I guess.

Right, Callum, I love it.
Thanks, guys.
Well done, Callum.

So I'm the only one doing dessert
today in this challenge,

which, um, was kind of
part of the strategy.

Like, I think in top 10,
it's so hard to stand out,

and if you're cooking a pork belly
against Ben's pork belly,

you've got a direct comparison.

I think being,
um, out on your own is maybe not...

..not a bad thing.

So it's the moment of truth now.

I've got to get
this filo pastry sorted, no doubt.

That is hot. I'm sweating profusely.

I think the key part of this dish
is to make sure

I can get that filo pastry
really nice and golden, super crisp

and a nice kind
of textural contrast

against all those kind of
soft elements that are on the plate.

I haven't actually made filo pastry
in air fryer before,

so I'm not entirely sure
it's going to work.

So the pressure's on.

OK, guys, 30 minutes to go!

I've got my pork belly
in the pressure cooker.

Then I'm going
to have to air fry it.

Probably just pump it up to high
and then just air fry it.

My hope, I am hoping 10 minutes
is all I need in there,

but I don't know.

I've never done it before.

Pork belly is really difficult
to cook in 75 minutes.

Usually, I do this over three hours.

Hi, Audra.
Nice to meet you here.
Hello!

Ha-ha! How are you?
Great. How are you?

You're looking very lovely today.

Thank you. I'm air fryer chic today.
Excellent.

So what are you making?

So I'm actually doing
a twice-cooked pork belly.

I'm just going to be...

It's actually pork belly
and caramelised, um, plums.

Oh!
So I think that would work
really well.

It sounds delicious.

However, you're double cooking,
which means it's a time constraint.
Yeah.

I'm gonna take it down
to the wire again.

So how long
has your pressure cooker got to go?

It's got 20 minutes left.

Well...
So how long do you need it
in the air fryer?

I reckon at least 10 minutes.

Ooh. Where are we?
I know, I know.

Oh, gosh, you are leaving it
very close.

I know.
Yeah.

JAMIE: Oyster.

Mm.

That is exactly what I needed
to get through this challenge.

You're welcome.
Thank you, Jamie.

It's air fryer day, and I think
they're actually more excited
than I thought they would be.

Yeah.
Which is great.
Yeah, they're loving it.

Anything that
you're particularly excited
or worried about?

I am already straight intrigued
by Callum.
Yeah.

I think Callum is going again

to his little extreme world
of creations.
Yeah.

So he's doing eucalyptus ice-cream.

He's going to be using a filo
in an air fryer.

I'm looking forward to see
how he's going to get the crunch.

Yeah.
Really interesting.

Oh, do you know who else
is really exciting is Snez?

So she's got a steak and then
she has three beetroot elements.

She's got a roast beetroot.
OK.

She has crisps,

and she's promising beetroot bread

in the air fryer.
Beetroot bread?

Whoa.
And it's pink.

The dough is pink and beautiful,
so I'm hoping that works.

Wow. OK.

I've also got Sarah.

She's doing these beautiful,
like, carrot scrolls.
Oh.

And then all of her other elements

on that dish are all carrot.
Cool.

So it's carrot on carrot
on carrot on carrot.

And there's only so much
you can do with a carrot.

Exactly!

So are we just going to get
mono flavours of carrot?

That's her challenge.

Audra, she is doing, like,

a braised pork belly
in a sticky caramel sauce.

So time is obviously
an issue straightaway.

In 75 minutes, it is a challenge.
Yeah.

Bring us
the latest air fryer sensation!

15 minutes to go!

ANDRE: This snazzy breakfast
is coming together.

The smoking of my red mullet
is done.

My gastrique is bubbling away.

And I think I've figured out
the air fryer element

that is the all-important piece
of my puzzle.

I'm going to do
some potato croquettes

in the air fryer.

I'm keeping my croquette
really basic today,

with potato and chive.

I really don't know
how these croquettes

are going to react in here,

so that's what
I'm only concentrating on right now.

I need to get the air fryer
component done, and right.

So, I'm relying on
the other components

to compensate
for the simplicity of my croquette.

I know it's a little bit safe,

and I haven't played safe
in the MasterChef kitchen,

but I'm just hoping
it all comes together.

Yeah, I need to, um...
I'm working on my beetroot bread.

I'll need to pull one out
to see if it's cooked.

Ooh, yeah, that looks good.
I'll take a big one.

Oh!
Ooh, careful.

Oh, my God!

Yes!

Thank you, air fryer!

I'd never

baked bread in an air fryer.

And let me tell you,

it can be done - it's delicious!

Listen, I'm not gonna lie,

I'm starting to like this guy,
so maybe I'll give him a name.

I'm also making
a beetroot juice-infused sauce.

Silky smooth and kind of
brings the whole dish together.

I'm really happy.

I hate not being able
to see anyone's food in the oven.
SARAH: Yeah, I know.

It's driving me crazy.

LAURA: Cooking lamb in lamb fat.

What better thing
could there be in the world.

Going well.

Lamb's cooked really nicely,

and I'm really happy
with the turnips,

that was cooked in
the air fryer today.

I've done them
in that beautiful salt crust,

and they're just perfectly steamed.

I don't want to be
in the bottom three today.

I want to be at the top.
I want to win this prize.

I'm so happy with the air fryer cook
on the chicken.

I've tossed it in the sauce.

It's really nice and tangy
because it's yoghurt-based.

Hopefully, the judges like it.

JAMIE: Is that pork perfect?

Because if it's not, bottom three.

If it is,

maybe the top prize.

Give me the cash!

OK, guys, 10 minutes to go.

Come on, everybody!

Spent a lot of time
at the start getting stuff cold

and freezing or whatever,

so I now need to just sort of
bring everything together

to be able to start plating it up.

This beehive-inspired dessert
is definitely turning out

to be something that I don't think

the judges would have expected
to see today,

but there's no doubt
that the hero of this whole dessert

is that filo pastry
in the air fryer.

And if it doesn't work,

I don't really have time
for a plan B,

so it's high stakes at this point.

Yeah, I think it's looking great.

It's really golden, super crisp.

Um...

Yeah, I, um...I think I'm happy.
(CHUCKLES)

I know that I've taken
a massive risk

by making a dessert today,
in what was probably

always going to be
a savoury challenge for most people,

but I just hope the judges can see
it's a really fun dessert,

it's a little bit different,

and it is a great way
to use an air fryer.

Look, I just hope I've done enough
to get that top dish,

and failing that,
at least not the bottom three.

So, carrot is in the air fryer
and it's looking beautiful.

Um, it's, uh, just roasting off,
and I've really...I've got only one.

So I've got to really watch it

and make sure
that it's cooking perfectly.

I think
the worst-case scenario today

would be is that if everything
just tastes like a simple carrot.

There really needs to be
dynamic layers of flavours
in this dish.

So I'm adding
my really fresh, beautiful

roast carrot and creme fraiche puree
to the base of my bowl.

Then I've sliced up
those pickled carrots.

Oh, it's really powerful, this.

I place on
that gorgeous carrot medallion.

I'm squeezing on
that spiced carrot gel,

and finishing it off

with some beautiful carrot tops
as well.

It looks like modern art
on the plate,

but I feel like
this is definitely a risk,

doing six versions of carrots today.

Yeah, I hope it pays off.

Is it working?

AUDRA: The pork belly's
in the air fryer.

Time is zipping by so quickly,
so I pull open that drawer.

Ah-ha-ha-ha! It looks good!

It is exactly what I was going for.

And it's just going to be incredible
with that sweet and tart plum sauce.

Oh! You've got to love...

You've got to love
an air fryer does things so quickly.
Oh, my God.

OK, guys, two minute to go!
Two minutes!

I put them both in and realised
I should have put them

in at slightly different time,
so that I could...

What are these at?
Hey?

How far did you take these?

I don't do temperature. (LAUGHS)

I just do touch.

The most important part of this dish
is the cook on my lamb rump.

I cook them all the time at home,

but I have the cap on
when I cook them.

The moment of truth.

I am just praying
that it's cooked perfectly.

How far did you take these?
I don't do temperature. (CHUCKLES)

I just do touch.

The lamb is overcooked.

The hero of the dish,

that was the hero
cooked in the air fryer,

has been overcooked.

I'm really worried
because there's no plan B here.

You don't want to be
in the bottom three!

One minute to go!

I've not given myself enough time
to plate this dish up beautifully.

Sunday roast? Oh, my gosh.

It's such a mess.

ANDRE:
100%, these air fried croquettes

have matched up to the oven ones.

I'm pleasantly surprised
how the croquettes

came out of the air fryer.

They're nice and crispy

on the outside,
light and fluffy on the inside.

SNEZ: So the first thing
I layer on this plate

is my roasted beetroot
with my pomme puree.

I decide to do it
on the side of the wall

and put my chip through it

so it looks like
you're in a forest

and like a tree,
and those little mushrooms
coming out of it.

OK. Steak, steak.

I add the little strip of steak
that's perfectly cooked,

and I'm using beetroot powder
as well.

It's going to give a lovely colour

and also that lovely earthiness
and taste.

So happy.

Show us why air fryers
are all the rage,

in 10...

JUDGES: Nine, eight, seven, six,

five, four, three, two, one!

That is it! Well done.

(SQUEALS)
BEN: For that one,
the backbench boys.

Well done, bud.

Goddamn.

DEPINDER: (GROANS)
Getting old, mate!
I know!

I'm so happy.

I actually envisioned this dish
when I started, and I nailed it...

..if I'm to say so!

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

Go, Sarah.

SARAH: I'm really nervous.

I really tried

to showcase the air fryer,
that you can do something

really beautiful
with a simple carrot.

Well, well.

I just hope that the flavour
is there to back it up.

Well...

..what have you made?

My dish is carrots.

So I've played around
with textures of carrots.

I've made a gastrique
out of a reduction of carrots,

some chicken jus
and brushed that on the carrots,

rolled it up into the medallion
and then glazed that

while I roasted
it in the air fryer.

I've done a beautiful carrot puree,

and then I've also done
the carrot gel in there, too,

and carrot tops.
It's a lot of carrot.

(LAUGHS)It's a lot of carrot!

So much carrot.

It looks like a sunset.
(GIGGLES)

Look at that.
I don't want to cut to it.

Look at that.
It's like cutting butter.

(GASPS) Look at that.
Wow.

Chhh! Look at the layers.

That was my concern.

Is it going
to be cooked enough inside?

And it looks like it is, yeah.
Look at that.

As we say in French, miniature.

Oh.

I don't know what I'm enjoying more,

the dish or watching you
enjoy the dish.

I'll tell you what...
It's right up there.

This is what I like about cooking,
or chefs or cooks.

They go beyond the impossible.

I have never experienced
enjoying different flavours

or different textures
with the same vegetable.

It's just unbelievable.
I love this little puree.

I think this is magnifique.
The colour is perfect.

It's very unctuous.
The sweetness supports the dish.

Your little roulade
is cooked perfectly.

So, there is you,
there is the air fryer, of course.

Together,
you've done an amazing job.

You have nailed the brief.

The cook on that scroll.

It's so beautiful
how you've been able

to get
so many different characteristics

out of the carrot,
because you've got, like,

the beautiful burnish on the top,
which is so lovely.

It gives it like just
the slightest bit of bitterness.

And then you obviously
get sweetness, right?

'Cause you've roasted the carrot
and you've glazed it.

But then that gastrique
has just, like, seeped down

in between every single layer.
Ah, yes.

And it's providing, like,
a little bit of savoury

and acidity
to this one piece of carrot.

It's insane.

But then also your trademark -

just a little sprinkle of spice
with that gel.

Like, whoa-ho-ho!

It is absolutely phenomenal, Sarah.

Like, I think
that's right up there for me.

You've absolutely crushed it.

You should be very,
very proud of yourself.

Nice work.
Well done.
Thank you. Thanks.

Well done, Sarah.

Thank you.

You're up next, Jamie.

JAMIE: So we've got, like,
Korean spiced crispy pork belly,

oysters to wash it down,
all in a nice little bossam,

and the sauce.

I reckon it's up there
with one of the best things

you've cooked in the competition.
Thank you.

It's so powerful, it's so textural,
it's so fun.

And smashing
a beautiful salty oyster

after that experience, it's like...
Yeah, juicy.

..sign me up!

Next, Depinder.
Depinder!

I made majestic chicken kati rolls.

Majestic?
Ho-ho!

JEAN-CHRISTOPHE: I really enjoyed
the experience.

This chicken is superb.

It's so crunchy, so tender.

Air fryer obviously has done
a fantastic job there.

Thank you so much.
Well done.

Thank you, guys.
Well done.

OK, next - Laura.

LAURA: So I've done
a salt-baked turnips,

lamb, a masala jus
and a sage butter emulsion.

The lamb is so perfectly cooked,
this sauce is drinkable,

and the salt-baked turnips
that you did in the air fryer

are so tender, they just kind of
melt in the mouth.

So you've absolutely nailed
the brief.

Next dish belongs to Ben!

BEN: We've got roasted pork belly
and romesco sauce.

The pork I think was
a very good job.

These type of dishes,
which is out of my normal life -

glass of wine, watching the footy,
you're done!

(LAUGHS) Who ARE you?

You're done!

The next dish we want to taste
belongs to Andre!

(CLAPPING)

ANDRE: I'm feeling nervous.

Today was all about the air fryer
and I've never used one.

I just hope that my croquettes
look good enough to hit the brief.

ANDY: What did you make, Andre?

ANDRE: Today I've made
smoked red mullet,

a croquette,
and an olive oil hollandaise.

Why did you go for a croquette?

Um, it's probably because
it's the most forgiving thing

that I could think of that would go
in an air fryer. (CHUCKLES)

I reckon we should have a crack.

Andre, what I like about it is
your olive oil bearnaise.

The acidity reduction

really punch in to the dish.

And I think you've done
a good representation

of what a croquette should be.

But...

..I would have liked to have
the potato more seasoned.

I was after a little bit
of something else, you know.

Like it was...it was pretty
stock-standard potato

with a little bit of chive in there.

I didn't know if it needed, like,

some lemon zest
or a bit of freshness

or even a touch of that
smoked mullet

folded through there as well -

would have made it
a bit more interesting.

So, yeah, I think the dish
on a whole maybe in the middle.

And I think that that's
a bit of a dangerous place to be

because the cooking, you know, in
top 10 is such a high standard now.

So we're just going to see
how this one comes out in the wash.

Thanks, mate.
Thanks. Thanks.

OK, next - Audra.

SOFIA: Oh, wow.
Hello.

Nice!

AUDRA: Today I've made twice-cooked
pork belly with plum sauce.

This is very Chinese,
so it's that braised version

where the fats
become quite gelatinous.

But then when you put it in
the air fryer,

it then becomes caramelised
around the outside.

So that's what I was going for.

You plate up?
OK.

Thank you.

First, it's very well presented.

Audra, I was praying that someone
was going to go down, like, glazed,

sticky, gnarly alley
with the air fryer, and you did it.

So thank you so much.

What I loved was just how
this pork came to the table,

like, all sticky and caramelised.

Even, like, those burnished edges
all the way around.

Like, that is my jam.

And then it's just got
this beautiful whisper

of all of those aromats that you
used in the pressure cooker braise.

It's so lovely and soft.

I know you were pressed for time,
but I think it's paid off.

It's absolutely paid off.

The cook on the pork was amazing,

and the way that all the flavours
knit together is incredible.

I love that plum sauce.

It's heat and it's spice
and it's zing,

and it just lifts everything
together.

Especially when you've got
a cut of meat that is really fatty,

you do need something
to balance that out.

It's a really, really clever dish
choice for the challenge.

I think you nailed that.

Thank you, Audra.

The next dish we'd like to taste
was made by Snez!

I'm really happy. This is even
better dish than I thought

I would present to judges.

It looks so elegant
and at the same time,

I really went full-on with
that air fryer with all my elements.

Bread!

We have bread.

I just hope the flavour tastes good.

Snez, what is your dish?
Beets and steak.

So I do have a beetroot bread,
pan jus.

And roasted beetroots,

beetroot chips, beetroot dust.
(CHUCKLES)

Snez, it looks like
a restaurant dish.

Let's hope it tastes like one.

JEAN-CHRISTOPHE: Snez,
first I would like to say

your dish look....look
very attractive.

I love your puree.

You can get the garlic,
a bit of thyme to it.

It's very unctuous.
I love it, thank you.

The sauce...

..is not reduced enough,
it's not edge.

Or if you did it,
you did it too quick.

The sauce was the one where I really
thought you missed a trick.

Um, it just doesn't have the guts
that I wanted it to.

And I feel like you missed
an opportunity to use the air fryer

to brown bones as soon
as the clock started.

Brown bones, brown vegies.

Get that in a pan,
saute off, deglaze,

and really start to build flavour.

It does taste like a pan sauce.

And for me, this dish deserves
more than that.

Yeah.

So bit of a mixed bag.

It looked a million bucks...
Yeah.

..but it kind of left us
a little bit wanting when we dug in.

So.
I think you were focusing so hard

on really going for gold
with the air fryer

that your dish overall
lacks a little bit of complexity.

Yep.

We'll have to wait and see, Snez.
Bye-bye.

I'm really disappointed.

Knew I should have kind of
put more attention to that sauce

other than trying to do
all these elements.

Yeah, definitely worried

that I'm going to be cooking
the pressure test.

The next dish we want to taste
belongs to Callum!

Despite the fact I've used
an air fryer before,

I chose to do something
that was a bit of a risk

that I hadn't done
in an air fryer before.

Hopefully it's a dish
that's really interesting to eat,

a lot of fun, not too sweet,
and of course,

highlighting
that nice crispy pastry.

Oh, my gosh!

I want to not only stay out
of that bottom three

but have a chance at winning
that voucher.

OK.
Dessert in an air fryer.

So it's a ginger and honey jelly.

I've made a honey thyme filo,

salted eucalyptus ice-cream

and then some roasted fennel.

Well, Callum, you're the only one

who chose to make dessert
in the air fryer.

You've taken a huge risk.
Let's see if it paid off.

Callum, flavours...

..they are spot-on.

Love the roasted fennel.

It just gives a great, like,
floral savoury note to the dish.

And then that little jelly
was...it was really cool.

It's like melted away in your mouth,

like, instantly when it hit
your palate.

And it really brought out the honey
versus the citrus everywhere.

It was so well done.
Thanks, mate. Thanks, Andy.

You've done an extraordinary job.

The texture on the filo
is remarkable.

It is... Look at that.

(FILO CRACKS SOFTLY)

It's just brilliant.

And because of the textures,

we can really enjoy the ice-cream,
the jelly.

It is actually quite amazing.

Listen, you are a threat,

and you know you are.

And every time you keep pushing
that bar higher and higher.

And I can't wait the next surprise,
next.

You are just fantastic.

It's... Everything on the plate
is to lick.

It's to be licked.
(CHUCKLING)

Well done.
Thank you.

Well done!
Thank you.

I don't know, I mean...
I don't know what to say more.

He's just a genius.
He's very good.

WOMAN: Well done.

Next dish we'd like to taste
belongs to Alana!

ALANA: I'm feeling pretty devastated
at the moment.

I know that they're going
to grill me for overcooking my lamb.

All I can hope for right now
is that the flavours

is going to be enough
to get me out of that bottom three.

ANDY: Alana, what is the dish?

So it's roasted lamb rump
with a honey and carob lamb jus,

a green tahini sauce on the bottom,

as well as some roasted beetroots.

It's been a while since
we've seen a savoury from you.

Yeah. I mean, I cook
so much savoury at home constantly,

so I just wanted to show everything
that I can do and...

Yep.
..yeah, what I enjoy doing as well.

And the cook on the lamb,
are you happy with that?

I'm worried it's a little bit over.
Yep.

Um, that's probably the...the
main concern that I've got.

Gotcha.

Alright, bit to unpack here.

What I really liked is like,

where's the lamb fat coming from?

I can taste a nice little waft
of lamb fat.

In the jus, and then also
on the beetroot.

Lovely touch.

For that should just be like this,
like, haze over the whole dish,

I really enjoyed it.

But I feel like lamb rump

was the wrong piece of meat
to put in the air fryer,

because it's gone into a really high
intense environment,

and the outside, it's gone grey.

And then on the inside
you're getting, like,

a small bit of blush-medium.

That outside bit, it just...it just
ruins that beautiful lamb rump.

It needed to be in a slower,
a lower temperature oven,

so you get more of an even blush
all the way through

the centre of the meat.

I wish you went for a fillet.

I wish you went for a cutlet
because that dish was so powerful.

Your caramel lamb sauce
reduction is fantastic.

And you follow
with the green tahini,

which is strong,
but it's nothing wrong with that.

Look, you are a remarkable lady.

Thank you.
Now you're making me emotional.

You are such a natural cook.

Which bit's making you emotional?
'Cause I knew it.

You knew?
Yeah.

You knew, yeah, yeah.

Sorry for that, but we have to be
what we are doing.

And good luck.
Thank you.

Thanks, Alana.
Thank you.

Well, we gave you an air fryer,

asked for top 10-worthy food

and you guys definitely
did not disappoint.

There were a few contenders
for dish of the day...

..but the cook who's won big

brought us a plate
of utter perfection.

The air-fried component
stole the show...

..but the entire dish
was a massive success.

We will never look at carrots
the same way again.

Sarah, congratulations!

Hey!

(APPLAUSE)

Yay! Thank you.
Thanks so much. Thanks.

(WHOOPING)
Well done. (SPEECH DROWNED OUT)

Thank you.

First top dish in the top 10.
This is a huge confidence boost.

I just feel ready
to tackle every challenge.

And I'm going to keep
pushing myself.

On top of that,

a ¤5,000 Harvey Norman voucher.

Yes, I can get my shop on

and I can't wait to go
and pick out some goodies.

Well, unfortunately, guys,

we do still have some bad news
to dish out.

If I call your name, step forward.

You're cooking in tomorrow's
pressure test.

Alana.

Snez.

Andre.

Oh!
Zzz-zzz-zzz!

(LAUGHS)

So, the three of you are cooking
for your spot

in the competition tomorrow.

You're top 10 now.

So this one is going to be
an absolute beast.

So, everyone, get a good sleep.

(INDISTINCT CHATTER)

ANNOUNCER: Tomorrow night...

This challenge has been set
by an absolute trailblazer.

Philip Khoury!
(WHOOPING)

Today you'll be making my...

(GASPING)

Oh, my gosh!

..Dawn Of A Tropical New Day.

And it's 100% plant-based.

Wow. There's no eggs in this
and there's no dairy,

so you can't necessarily use
your intuition so much.

I'm so worried for these guys.

This exquisite ray of sunshine...

WOMAN: That is beautiful.

..comes with a dark cloud...

Oh, my God!

..of elimination.

I do not want my MasterChef
experience to end today.