All language subtitles for MasterChef Australia - S18E07-Eng

(CHEERING, APPLAUSE)

ANDY: Morning!

Go, guys!

LUKE: Pretty rough to be back
in the black apron.

Definitely not my favourite
colour at the moment.

I'm definitely nervous,

but it's home-cooking week.

That's kind of what
I'm all about.

So I'm ready to give it
everything I've got.

Good morning, guys.

Good morning.
Hello.

Welcome to your very first
pressure test.

(APPLAUSE)

My God. A pressure test.

I was hoping it wasn't going
to be this.

I know pressure tests can be
very, very technical,

very technique-driven,

so I want to be really organised
and really focused today.

I hope you are ready,

because the legend
who set this challenge,

they're no stranger
to the MasterChef kitchen.

(ALL MUTTER)

An icon of
the Australian food scene,

this guest is
an absolute trailblazer.

You'll find
her legendary recipes

in households
across the country.

She is a national treasure.

The Aussie queen
of home cooking.

Please welcome Maggie Beer!

(CHEERING, APPLAUSE)

Oh, my gosh, it's Maggie Beer.

I can't believe she's here.

That's so cool.

Maggie Beer!

Maggie Beer is an icon.

She has just done so much
for food in Australia.

I mean, if you walk
into the grocery store,

you see Maggie Beer stock,
Maggie Beer quince paste.

She's everywhere.

I never feel more welcome
than coming in this door

and having everyone be excited.

How could you not?

Full rock-star status for you.
(LAUGHS)

Yes. At my age,
it's pretty good.

POH: Maggie, we have a new batch
of home cooks for you.

What is it about home cooking
that you love so much?

Never having been taught
to cook,

I have only felt how to cook.

And therefore I don't have rules
around how I should do things.

So I can decide at all times
where to go with food just by...

JEAN-CHRISTOPHE:
It's the best way.

..feeling it, talking to it,
it talking to me.

Luke, how does it feel
to be standing

in front of Maggie Beer?

I'm pretty starstruck,
to be honest.

Ah, I'm a very big fan, Maggie.

Ah, but I'm really excited
to cook something for you.

Mate, you're proper giddy,
aren't you?

Yeah, yeah, yeah.
WOMAN: I think he's blushing!

Maggie, please,

can you give us a hint of
what is under these cloches?

Well, let me tease you a little.

(LAUGHS)

I can't imagine anyone
not loving what's under here.

And it's not hard.

Ooh...
It really isn't hard.

(LAUGHTER)

It's not hard for Maggie.
Not hard for Maggie Beer.

Maggie, can you please put them
out of their misery?

Today, you'll be making...

..pies.

(CHEERING, APPLAUSE)

Maggie's pies look homely
and beautiful and elegant

all at the same time.

My heart...
What are we doing?

But what is actually going
to be this challenge?

They're going to have
to re-create two pies?

I know that if that was me
down there,

I would be feeling sick
to my stomach.

Starting with savoury first.

Guinea fowl and mushroom pie.

Because I love both.
I love game.

And the flavours of
the mushrooms and the herbs

I think is fabulous.

Talk to me, Maggie.
(LAUGHTER)

And my apple and sage pie.

Apple and sage.

I don't have a sweet tooth,

so even a sweet dish for me
has to have a savoury element.

The secret of a very good pie
is the pastry.

My absolute favourite pastry
to use is my sour cream pastry.

Sour cream just gives something
so special,

whether it's for a savoury pie
or a sweet pie.

It's so versatile.

But there is a twist.

You are not making these pies.

But you are making
Maggie's sour cream pastry.

You must use Maggie's pastry,

but then you can make any pie
that you choose.

There's just - phew! -
a sigh of relief.

I don't like to follow
strict recipes,

so hearing we can make
sweet or savoury

and we need to choose
our own filling

is definitely reassuring.

Right. I know
it's a silly question.

Who wants to come in
and have a test?

Pat's gone early.
Come on, come on over, come on.

Oh! You can hear that.

(ALL LAUGH, EXCLAIM)

WOMAN: Oh!

Oh, my God,
the smell just hit me.

Maggie's pies look amazing.

But then the smell hits you,

and it's just like
a dream come true.

Oh, my God.
The filling is so flavourful.

But the standout for me
was that pastry.

I don't know how she's done it,
but the pastry is just perfect.

It's perfectly cooked,
perfectly flaky,

and the flavour
is just something

that I've never had before.

The biggest tip I can give you
is when you're adding liquid,

never put all your liquid in
at once.

Gauge how much liquid
the flour needs,

because every flour
is different.

Every day, the temperature,
the humidity might be different.

So you can't be
totally prescriptive.

And chill, chill, chill.

And I don't mean your nerves.

(LAUGHTER)
What I mean...

Your filling must be really cool
before you form your pie.

PAT: My fiance is quite a baker

and she discovered this recipe
quite a while ago,

so I don't want to put
too many foots forward,

but we do make this at home,
so...

Even this exact recipe
for pastry?

We use it for our sweet
and savoury pies at home.

I have made it before,
but, you know,

I've still got to pull it off
today, so...

OK, guys, you have one hour
and 45 minutes

to make any kind of pie
you like.

But you must use Maggie's
sour cream pastry recipe.

Which means your pie must be
the same size as Maggie's.

You also have to create
a side dish and a sauce

to accompany your pie.

(ALL LAUGH, MUTTER)

So use your time wisely.

The recipe, equipment,
and ingredients

that you need
for Maggie's pastry

are all at your benches.

For everything else,
the pantry and garden are open.

I hope you're ready,
because your time starts now!

(CHEERING, APPLAUSE)

I'd love to see
what everyone's choosing.

I can tell where you're going.

MAN: Maggie Beer's behind us,
everyone. Act normal.

I'm just looking over your
shoulder, making no comment.

(CHEERING, APPLAUSE)

POH: So we've set them up
for success.

They've got your recipe
for your sour cream pastry.

And this is quite a joyous
challenge, I feel.

I think it's the best challenge.

Yeah.
You know?

Like, these guys get to
have a bit of Maggie,

but also re-create something
of their own.

And I think they're going to
shoot for the stars here.

It doesn't feel like
a black apron day.

No.
Yeah.

It's so happy.
Yeah.

Vibes are high.

That's you, Maggie.
Yeah, it is.

They are excited.

Their creativity can shine now,
and individuality.

I think what we're looking
for today is

obviously how well
they follow your recipe

and use their intuition
to create a pie crust

that is golden and flaky
and tasty.

But the filling
that they choose,

even though it's their stamp,

it needs to live up
to that pastry.

And then that all needs
to be tied together

with the side and the sauce,

and they can't be
an afterthought.

No, I agree.

And we have to remember
that unfortunately,

someone is going home today.

WOMAN: Ooh, what's Pat going?
I can see some coconut cream.

MAN: Ooh!
And a bunch of spices.

Curry vibes?

PAT: I'm feeling really good.

I've made Maggie Beer's
pastry before,

so that's something
I'm familiar with.

So that could be a good leg-up
for me today.

With pies, I often have made
a lot of traditional pies

with your beef, red wine,

you know,
beef, bacon and cheese.

But today I really want
to make something

a little bit surprising.

WOMAN: What's that, Pat?
Pandan.

Oh.

I'm going to be making
a chicken curry pie,

and then I'm going to do

a Sri Lankan green apple
and cucumber salad

with fresh coconut, green chilli
curry leaves, and lime,

and a mango chutney,

so nice and sweet to cut through
the acidity of the salad.

Maggie's recipe says
to focus on the filling

before I get started
on the pastry.

So that's what I'm really
focusing on at this stage.

In the pie filling, we've got
chicken and also potato.

I love potatoes in curry.
The texture they supply.

A lot of spices.

I've got cumin, coriander,
chilli, turmeric, fennel.

I think if I can nail
this curry pie,

it shows that I have
more strings to my bow

than just
the traditional flavours.

Hey, Pat.
Hello.

How are we?
I'm good. How are you?

Ooh. Very good.
What's going on here?

Uh, chicken curry pie today.

South Indian,
Sri Lankan vibe.

OK.
Yeah.

I did not pick that.

I would have been, like, you'd
do, like, beef and red wine,

or cheese and steak,
or something like that.

Yeah, no. Well...

We cook quite a few curries
at home

and it's something
we like to eat.

So, has this one, this pie,
been on rotation at your house

or is this just a curry
that you're putting in a pie?

Yeah. Curry I'm putting
in a pie. So...

You've never done this one?

Uh, not in a pie. I've made...

Of all the pies
you've made at home.

I love the flavour
of these types of...

Lots of, like, lots of
your dry spices and...

..and I think the texture
of it will hold up in a pie

because you can get it
to that right texture.

Sounds like a beautiful idea.

You're kind of reinventing
the wheel.

You're giving something
to Maggie

that she may not have had
before.

Come on, Pat.
I want this for you, mate.

I'll be there.
Good luck.

I don't feel great about that

one-in-five chance
of going home,

but I've got my little turtle
here. She's...

My little girl's got one
at home,

so she's my good luck charm.

I'm using every bit of luck
I can today.

WOMAN: Yeah, girl.
Yum. What's that?

JACKIE: So it's Chinese sausage

and then marinated
chicken thigh.

POH: Jackie.
MAGGIE: Hello, Jackie.

Today, I'm going to make
something different.

I'm gonna make a glutinous rice
and chicken pie.

Oh! OK.

So kind of like
a take on lo mai gai.

Lo mai gai? Yep, yep.

So, Maggie, if you've not had
lo mai gai before,

it's glutinous rice
that's been soaked

and then put in with
all these other fillings

like Chinese sausage,
chicken, and seasonings.

And then it's steamed
in a steamer basket

with lotus leaf around it.

So instead of encasing all that
in, like, a lotus leaf,

you're doing pastry.

Yeah. Maggie's pastry.

Wow! I love the idea.

What side are you going to do?
Yes.

It's just an Asian pickle salad
on the side.

OK.

So with, like, carrot, cucumber,
sesame seeds.

Just have a bit of brightness,

because it will be very,
like, a bit denser.

And I just love eating
barbecue sauce with my pies.

So for the sauce,
I'm thinking I will do, like,

a sweet sticky soy sauce with,
like, ginger and garlic.

Why did your mind go here
for a pie?

Because it's a very
unconventional approach.

It is.

And it's a big day
to take a risk like this.

When I think of a pie
that I love to eat,

it's just full of fillings
and familiar flavours.

I love glutinous rice,

and I love
all the little treasures

that you can find throughout.

So I'm hoping
when you cut into that pie,

it is kind of like that.

I would never in a million years
have thought of it,

but as you describe it,

with all those little bits
in it,

I really want to try this.

Great.

This is definitely probably
the wildest pie we'll get.

Yes.
I'm really, really intrigued.

You're pushing me out
of my comfort zone.

(ALL LAUGH)
Yeah. Might be a bit different.

I've never made a pie
with a rice filling in it.

I don't think I've even eaten
a pie with a rice filling in it.

But having rice in the filling
means that

it will actually help
to thicken up the gravy.

So I really think it could work.

I'm pretty comfortable
with my pastry-making skills,

so I think the focus right now
is just making sure

that the rice cooks evenly

and the filling is
the right consistency.

This should be very chewy,
glutinous.

It should all be quite...
I don't want to say succulent.

(LAUGHS) It's gonna turn
into a meme.

WOMAN: It smells so good,
Jackie. Smells unreal.

I don't think the judges
will have tasted

a pie like this before,

but hopefully it just isn't
too much and it's not too weird.

That was pretty yum.

SOFIA: You need to trust
your instincts!

90 minutes to go!

(CHEERING, APPLAUSE)

Just goes like that, hey?

Really excited for
my first pressure test.

I can't believe Maggie Beer
is here.

Today, I'm drawing
from my roots,

and I'm making
a ragu-inspired pie.

And it's going to have
a bechamel

with a bit of cheese in there.

So it's going to be like
a lasagne in a pie.

I'm trying to move
as quick as I can

to get my pressure cooker on
and cooking.

The pork and beef ragu needs
to be nice and rich,

with a deep, saucy element

that feels like
it's been cooked for hours.

(ONLOOKERS CHEER)
MAN: Yeah, Vin.

My ragu bechamel pie
is very, very rich,

so I want something
to cut through

that richness on the sides.

I'm thinking a nice side salad
and maybe like a gremolata.

Gremolata is basically like
a parsley or herb sauce.

It's not exactly super saucy
and smooth.

It's more like
a thicker salsa type.

POH: Vinny!

How are you going?
Hello, Maggie.

You looked so stoked
when you saw Maggie.

I was very, very, very stoked,
honestly.

Tell us what you're making.
I'm making a ragu.

It's a play on my nonna's sagu
that she makes every Sunday.

Takes hours normally.

And then I'm gonna also make
a bechamel with bit of cheese.

So, like a mornay.
Is that the sauce?

No. That'll be in the pie.
It's going in the pie.

The sauce I'm gonna do,
like, a gremolata

and a little fresh salad
on the side.

Question. Would you call
a gremolata a sauce, per se?

Well, I'd call it a side.

You need sauce, run.

Sauce that runs. Yeah.

So just have some plan b's.

When you look up and you see
Maggie and Poh worried,

you kind of start to think
maybe I should be worried too.

They say a sauce needs to be
pourable.

And my gremolata is not
going to be pourable.

Have I picked the right thing
to do?

One little mistake could mean
going home.

WOMAN: Whoo!

VINNIE: We don't only have
to make a pie today.

I also need to make a side
and a sauce.

Maggie and Poh don't think
my gremolata is much of a sauce.

It's super, super important
to actually meet the brief

to get me through.

So I'm pivoting.

I think I was going
a bit too hard on the filling

and a bit too...too complicated.

So I think instead of putting
a bechamel inside my pie,

I'm gonna use it as the sauce
on the side.

MAN: So, anchovies.
Yeah. Oh, yeah. Nice, nice.

I think this is
a really smart move.

It still gets the main elements
that I wanted on my dish.

And now I don't have to make
a whole 'nother sauce.

I've got my pressure cooker on.

Now I can get started
on my pastry.

"Dice the chilled butter,
then pulse the flour,

"a pinch of salt..." (MUTTERS)
"..breadcrumbs."

WOMAN: Whoo!

LUKE: Just lost
a couple of eyebrows.

Ha-ha-ha.

Hearing that we need to use
Maggie's sour cream pastry,

I'm thinking of filling
that is really rich.

I want something that's going
to play off against

the creaminess and the tartness
of that pastry.

Luke, how are you?

G'day, Luke.
What are you making?

I'm gonna do a classic
boeuf bourguignon.

Boeuf bourguignon.
Yeah, with a, uh...

I'm gonna do
creamy mashed potatoes

and a bit of a horseradish,
uh, kind of sauce on the side

is the plan.

Wow.
That's a lot, hey?

It's a lot to do.

With a challenge like this,

everyone's going to have
the pastry as the same,

but I'm hoping that what'll
separate me is the filling.

I love that attitude.

I feel like what
you're going to need to do

is look at
your attention to detail.

I feel like in past cooks,
you've tried to do a lot,

and you've got it up,
but it's just not perfect.

We need perfection today.

Perfection will keep you
in the competition.

Yeah, 100%.

Good luck, brother.
Good luck, yeah.

I just need to go a little bit
more refined than normal.

Today, I'm using
two different cuts of meat.

I'm using chuck as the filling,

and I'm also throwing in
a little bone marrow in there.

It's going to bring
a deeper flavour,

but it's also going to thicken
the stock a little bit

with the natural gelatine
in the bones,

which should cut out some time.

I really need to be getting
that filling

in the pressure cooker
kind of yesterday already.

It's definitely going to be
a push for time,

but I'm confident
it'll taste delicious

if I can get it on that plate.

WOMAN: Jeff is, like, so clean.

He's just, like, so calm
and structured.

It's all...it's baking
challenge. I'm not...

I can't say I'm relieved.

Because I can bake,

and I know I can bake
and the judges know I can bake,

but I've never made
sour cream pastry before,

so I'm feeling nervous.

But my plan today is just
focused on what I know

and just believing in my skills.

First time I applied for
MasterChef was 11 years ago.

My friends call me 'MasterJeff'

because I've been applying
for MasterChef for so long.

After last cook,
I'm feeling a bit down,

but I know I can follow recipes,

so I just need to do my thing

and hopefully it could be
my redemption cook.

I'm making a Hong Kong-style
chicken pie.

This particular pie
is really only available

in Hong Kong-style yum cha.

The sauce I'm gonna make is like
a garlic chilli oil.

And I'm thinking just a stir fry
like choy sum or something,

like Asian vegies,
to go with it.

I finished cooking
my pie filling

and start cutting up some
spring onion to add into it.

I think Asian spring onion
will give a bit more

of an Asian flavour.

And now I'm going to get
into making my pastry.

70 minutes to go!

ANDY: Come on guys!
Keep pushing!

250 plain flour.

Let's get rid
of this crime scene.

My rice is still feeling
a little bit crunchy

for my glutinous rice
and chicken pie.

Slightly crunchy.

I want to make sure that
it's sticky, that it's rich,

before it goes in the blast.

So I'm thinking I'm gonna have
to leave it on the pan

as long as I can

and start to work on my pastry.

WOMAN: Oh, it smells delicious
in here.

The curry pie filling's on,
it's nearly done,

and ready to go
into the blast chiller.

WOMAN: Oh, yum.
MAN: Tasting good? Yeah?

But before I do that,
I want to make sure

I get this pastry on.

Seeing Maggie's
sour cream pastry recipe

is like seeing an old friend
in the kitchen,

and it's making me feel
really confident.

I know the first thing
I need to do is

get the butter weighed out,
the flour in the food processor,

and pulse that until
it's a nice sandy texture.

And then gradually add
the sour cream

until you've got
the right texture.

Maggie said at the start,

you don't want to add
all the liquid at once

because it can react
differently.

So add about three quarters
of the sour cream.

WOMAN: Good job, Pat.

MAN: Yeah. There we go.
Good job.

I'm super happy
with the texture.

One hour to go
and I'm relatively on track.

I have my pastry
in the fridge chilling.

I'm happy
with the curry flavours.

I'm about to get this into cool.

I just want to get it
to the right consistency.

I'm not ready to go home.

I'm ready to stay here,
learn, improve, and get better,

and just absolutely smash it.

I've become a dad recently,

and just wanted to show
my daughter

that if you...
if you love something

and you think you can do it,

you've got to chase it
and give it a crack.

I don't want to curse myself,
but I feel pretty good.

WOMAN: Yes. Go, Pat.
MAN: Good, good.

Looking good.
Beautiful job.

Cooks, I need you to listen up!

Because if you're not chilling
your filling by now,

this pie is going to be
very hard to get done.

You've only got 45 minutes
to go. Come on.

(CHEERING, APPLAUSE)

LUKE: I finally got everything
in the pressure cooker

for my boeuf bourguignon pie,

and I'm just beginning
on my pastry.

I've made the mistake
of looking around,

and everyone else's
looks beautiful.

Vinnie's pressure cooker
has just gone off

and mine is still cooking.

Pat's pastry looks amazing,
and his pie filling,

it's already cooling
in the freezer.

I was hoping to show the judges
that I can elevate my cooking,

but things are just taking
a lot longer than I wanted.

My absolute top priority
today is

getting Maggie's pie crust
perfect.

I need to make sure I follow
this recipe exactly.

WOMAN: Are you happy with that?

I don't like it. It's too wet.

It feels so wrong.

It's a wet pastry.

WOMAN: Yeah. Pat's looked
a lot different.

I seriously don't know
what I'm gonna do.

The clock is ticking down fast,

and I just feel like
I don't have time to remake it.

MAN: No, no, no, no, no.
It looks like a mashed potato.

If my pastry is not perfect,
I'm putting a target on my back.

But if I spend more time
remaking this pastry,

I might not get anything
on the plate.

I've just taken my pastry
out of the food processor

for my boeuf bourguignon pie,

and I'm not very happy with it.

I'm gonna do a second one.

MAN: That's it, Luke.
Let's go, mate.

WOMAN: Let's go, buddy.
Yes.

I feel like I've followed
everything on the recipe,

but just something is just not
right with it.

Ah, so I'm doing a second one.

I hope that this time
it can fix up.

MAN: Remember, just to take
your time with this one, Luke.

Take your time.

Here we go, Luke.
Trust your gut on this one.

WOMAN: Yeah, use your instincts.

JACKIE: No!

I need to get more garlic now.

I'm starting to get
a little bit worried.

I feel like the time pressure
is starting to get to me

a little bit.

WOMAN: Deep breath, deep breath,
deep breath.

MAN: You're doing well.
You've got it.

My pastry is resting
in the blast chiller

for my glutinous rice
and chicken pie.

I want to just make sure
I'm cooling it down

as quick as possible.

My fillings should be
in the blast chiller as well...

..but I'm checking on it.

Still a little bit crunchy.

My rice feels like
it's just taking forever

and I still need
to roll out the pastry.

I need to make my sauce
and make my side.

Look, I'm feeling a little bit
under the pressure.

I would love for it to be chewy,

so it definitely needs to be,
like, more of, like,

a glutinous sticky rice.

But I think I need to chill it
pretty quick suit now.

I think I need to chill it now.

MAN: Let's get that filling
in the fridge.

If I don't get it in now,

it's not going to be enough time
for the filling to cool

and for me to get into the pie.

Really thin layer.
WOMAN: Yeah.

And that will just lead
to soggy pastry.

And that could send me home
today.

If you ask me, the pie should be
in the oven at ten minutes.

Yeah, I want...I want my pie
in the oven now.

WOMAN: Yay, Lukey.
(APPLAUSE)

Perfect.

Wrong bench.

I'm rolling out my pastry
for my chicken curry pie,

and it just looks perfect.

I'm stoked.
I could not be happier.

It's just rolling out with no
cracks and so easy to work with.

WOMAN: Good job.
MAN: Good job, Pat.

WOMAN: He is so focused today.

My filling is cold and ready
to go so get that into the pie.

I'm just assessing
how that texture is.

Is there enough liquid?
Is everything cooked right?

And I'm really happy.

As I press the filling in,
it's really even.

The recipe says it should take
15 to 25 minutes in the oven.

Surprisingly, with time,

I'm a few minutes ahead
of where I'd like to be.

So I decided to just make a
couple of little pastry leaves

just to kind of pretty it up
a bit.

MAN: Ah, pretty, pretty.

Nice, Pat.

He's made a pie before.

Yeah. This ain't
your first rodeo.

As I get the pie into the oven,

I just really want to make sure
I keep a close eye on it,

making sure that

the caramelisation
of the pastry is happening,

but without it burning.

I want to crack on
with my sides.

Only 30 minutes left to go!

Come on.

(CHEERING, APPLAUSE)

ANDY: That's it, Lukey! Come on.

VINNIE: Just 30 minutes to go.

I need to get this pie filled,
covered, and in the oven,

or I'm not gonna have anything
to serve.

Far out. It's hot.

I'm a hot guy.

And then there's, like,
50 ovens on in here.

Pastry's looking
really, really good.

Easy to work with.
Nice and smooth. Nice and soft.

So I'm...I'm happy with that.

WOMAN: Here we go, Vinny.
Looking good.

I've just put my pie
in the oven.

I'm feeling really stressed
it's not gonna get done in time.

But, um, I've just turned
the oven up a little bit.

I'm just going to hope
for the best.

Now I know I need to start
on my bechamel.

This bechamel is going to have
nice crunchy pancetta pieces,

going to be rich
with that pancetta flavour,

and it's gonna have
a variety of cheeses in there.

Cheesy.

Too cheesy?

Never. There's no such thing.
(LAUGHS)

This is such an amazing
pressure test.

I mean, we've got Maggie beer
in our kitchen,

joy in our hearts,
sour cream in our pastry.

(LAUGHS)
How's it looking?

Uh, it's hectic out there.

Everyone's at different stages.

Pat's probably in the lead.
His pie's in the oven.

Vinny just raced in
and filled his pie.

It's now in the oven.

Jackie needs to go in the oven
asap.

JACKIE: Just going...

Jeff. The lid's on.
He's doing a few scores.

And last one, Luke.
He's still filling his pie.

So everyone's kind of
running out of time.

Yeah.

And even if they make
the greatest pie,

it's going to be the battle of

who's got the best sauce
to accompany it with.

Yeah.
And also the garnish.

Yeah.
Is it going to match?

Yeah. I think
there was so much effort

to get those pies in the oven...

Yeah.

..that what kind of sides and
sauces are we going to get?

LUKE: The bouef bourguignon
comes out of the freezer

and it's not fully cold,

but I just don't have time
to waste.

I know that the judges want
to see refinement from me

and they want to see perfection,

but today I'm doing
none of that.

I'm cranking the temperature
on that oven,

and I'm just hoping that
that's enough to get it cooked.

This is not where I wanted to be
at the start of the cook.

I don't know, Maggie.

Big, deep breaths.

You got it in, and I'm thrilled.

I really don't want to
disappoint Maggie, to be honest.

Oh, my God.

Jeff still hasn't got his
in the oven.

WOMAN: Oh, my God, oh, my God,
oh, my God, oh, my God.

Watching Jeff make his pie,

he has a ruler out measuring
the top of his pie crust.

Everybody has their pies
in the oven except Jeff,

and he's taking so long.

Jeff is...
Faffing.

Yeah.

JEFF: I want to be precise
with how it looks

and how I've scored the lines.

Otherwise it would make me crazy
if I don't score it properly.

Oh, he's really making me feel
anxious.

It's alright, mate.
Looks good. Let's go.

Yeah. You're right,
you're right.

Oh, my God.

But I think I'm losing my sense
of time to making it look good.

I just hope it will be enough
time to cook for the pastry.

MAN: Chuck it in, Jeff.
Chuck it in, mate.

Really don't have much time.

Your pie is one thing,

but don't forget
your side and sauce.

15 minutes to go!

ANDY: Come on, guys,
keep pushing!

(CHEERING, APPLAUSE)

MAN: Perfect. Yeah.

Everything's coming together.
I'm in the zone. But I'm just...

Every couple of minutes
just peeking over

at that chicken curry pie
while I'm finishing my sides.

I want the mango chutney
to taste sweet and sour,

so I'm adding some vinegar
and some sugar,

as well as the natural sweetness
from the mango.

Alright, now let's try
to use something

I've never used before.

I decided to go
with a green apple salad

to provide sweetness
and freshness to the dish.

I look at the pie,
and it looks great.

Like, it is golden brown.
It's time to get it out.

I want to get it out.

Give it at least five minutes
to rest.

MAN: Oh, that looks proper.
Nice, Pat. That looks unreal.

I'm super pleased, but we have
one last hurdle to get over,

and that's making sure

that it gets out of
that tart tin perfectly.

Until that happens,
I'm not out of the woods.

You're running out of time
to rest your pie

because you've only got
ten minutes to go.

(CHEERING, APPLAUSE)

WOMAN: You've got this! Yes!

MAN: Keep pushing, Pat. Come on!

VINNIE: I'm just taking
my ragu pie out of the oven.

Um, so we're looking
really, really brown on top.

I just don't know
what it'll look like

on the sides and the bottom.

I just hope
it's really cooked through.

Oh, the sides look pretty good
from up here.

It's hard when
you can't see the bottom.

I know.

While my pie is resting,
I'm putting together my salad.

I know that with this really
rich pie and rich sauce,

I want something fresh and zesty
to cut through all that.

So I'm going to make an apple,
fennel, and watercress salad.

I'm really happy with my side

and I'm really happy
with my sauce.

I feel like this is
one of the most tasty, cheesy,

bechamel mornay sources
that I've ever had.

WOMAN: Good, Vin?
Yeah.

I'm really hoping
that when the judges

taste everything all together,

it'll eat really, really well.

And I just want it to feel like

my nonna's house for
a Sunday lunch, but in a pie.

JACKIE: My glutinous rice and
chicken pie is out of the oven.

I'm a bit worried that
some of the edges

might not be consistent,

but it does look cooked through.

I'm just hoping
that the glutinous rice

has gotten really sticky

and binded everything together
nicely in the pie.

I hope it doesn't just fall
apart when they cut it open.

But I'm happy at least
with the crust it's got.

Lost me crust.

And now I can get back
to my side and my sauce.

I'm currently doing
a little pickle.

It will give some freshness
and brightness to the pie,

which it needs.

For the soy barbecue sauce,

I add in ginger and garlic,
soy sauce, hoisin sauce,

a bit of brown sugar as well.

This sauce consistency...

It's actually pretty good.

Don't flake now!
Five minutes to go!

WOMAN: Come on, guys!
You got this.

You got it. Yes!

WOMAN: Come on, Jeff.

The chilli oil is ready,
and my sides is ready.

And now I need to get the pie
of the oven.

WOMAN: Looking good, Jeff.
Well done.

MAN: Good job, good job.
That looks stunning.

From the top,
it looks really good.

But until I unmould it,
I can't tell.

I'm holding it. Pastry
on the side is getting stuck.

Uh...

Try my best to get it out
without damaging anything.

Oh, no. Oh, shit.
Jeff's is crumbling.

WOMAN: Oh, no.

I just have to hope that
all the flavours are there.

Hey, team,
you're stressing me out!

You've only got three minutes
to go.

ANDY: Come on, everybody!
(CHEERING, APPLAUSE)

Come on, Luke.

LUKE: I can't wait any longer.

This pie just needs to get out
of the oven.

(CHEERING, APPLAUSE)

WOMAN: Looks good.

I don't have any more time
to wait

for that pie tin to cool down.

Ah!

It is beautiful and golden
all the way around.

But I'm working at absolute
double speed.

WOMAN: Come on, Lukey!

And it's cracked on one side.

It's not as refined as I'd like,
it's pretty rustic, but...

..it'll have to do.

You're done in ten!

ALL: Nine! Eight! Seven! Six!

Five! Four! Three! Two! One!

That's it, everybody! Well done.

(CHEERING, APPLAUSE)

SOFIA: Pat, what have you made?

PAT: Chicken curry pie
with mango chutney

and a green apple cucumber
and fresh coconut salad.

This is the first time
we've seen

these kinds of flavours
from you.

Yes.
Where did the idea come from?

Um, at my work, we've got a lot
of, um, different cultures.

And we have Spice Club
once a quarter.

So everyone brings a plate in

and we share all these different
flavours and spicy dishes.

Ooh! (LAUGHS)
Yeah.

It can be intimidating

to try and balance
all the different spices.

But, you know,
I do enjoy that challenge,

and hopefully
I've done it well today.

Thank you. Pat.
We're going to taste your pie.

Thanks, guys.
Thanks, Pat.

JEAN-CHRISTOPHE: Thank you.

Wow.
MAGGIE: It looks great.

Oh, that's cutting
really beautifully.

I mean, look how much potatoes
there are.

ANDY: Yeah. Love it.

Um, I'm a little bit mad.

I'm a little bit mad because

I told myself that I would
go easy on pie today.

We've got lots to eat.
Tried your pies this morning.

And I've nearly finished
Pat's pie.

It's heavy on spice,
I'm not gonna lie,

but that's to my taste.

I like an unapologetically
chilli-forward curry.

The mango chutney
is a great accompaniment.

It's sweet, flavourful.

For me,
this pie is an absolute winner,

and I think his spice work
is really great as well.

I love how he's showed a bit
of restraint with the salad.

He hasn't done too much to it,

so it's really nice bit of
respite from everything else.

MAGGIE: That green apple
with that fresh coconut,

it was beautifully fresh
in the mouth.

I just love the look of it.

It's so golden, so golden.

Looked the business. Like...

I think both in terms
of the construction of the pie,

the caramelisation
of the pastry,

the...both the side
and the sauce.

It looked like
a proper pie feast.

Can I just say,

there must be some hardcore
people at that Spice Club?

(ALL LAUGH)
Where do I sign up?

Oh, my God!

I loved that he kind of showed
us a new side to him today.

You know, doing this South
Indian curry pie, I dig it.

And, like, I saved a bit,
like, it took me a lot,

but I saved a bit in the base,
because that is the base.

Yeah.
Look at that.

Yeah.

Well done, Pat. I'm digging
this side of Pat. I like it.

I won't be joining
the Spice Club, though.

(LAUGHTER)

JACKIE: I'm feeling nervous
today.

There is a 1 in 5 chance
I could be going home,

and I took a risk regardless.

If the rice isn't cooked
properly,

texture of the filling
will ruin the whole dish.

I'm just hoping that
it's cooked enough.

Hi, Jackie.
MAGGIE: Hello, Jackie.

Oh. Jackie,
what, have you made us?

A lo mai gai pie,

which is a glutinous,
sticky rice

with chicken, with soy barbecue
sauce, and Asian pickle.

Well, we can't wait to taste
your dish. Thank you, Jackie.

Thanks, Jackie.
Thank you, Jackie.

JEAN-CHRISTOPHE: Thank you.

Should we have a look?
Yes.

I'm curious.

Oh, this is gonna be
interesting...

Looks juicier than I thought.

POH: Yeah!
Yeah.

It does.

I find this fascinating,

because I love the mixture,
I love the sticky rice.

I love the flavours that are so
strong and coming through.

But I just want
this beautiful filling,

with a squeeze of lemon,
on its own,

not with the pastry.

POH: I think the problem with

putting the lo mai gai
in the pastry for me is

it doesn't make the lo mai gai
any better,

and it doesn't elevate
the pastry.

And that's what we want
to see today.

And the bottom of the pie
is, uh, definitely under.

I've got a bit of a question
mark over this, personally.

I think with this pie

I'm questioning
whether I like it or not.

And I don't think that pies,

you should need to question
whether you like them or not.

So I'm on the fence
with this one, plain and simple.

I like it.

I think the technical execution
actually is a very good job.

And I'm glad to see that
for my first time,

adding rice into the pie
is a good little twist.

So in terms of creativity,
I'm very satisfied.

In all, I think it's a good job.

Vinnie, Vinnie, Vinnie.

MAGGIE: Vinnie. Hi.

What about that?
Your first pressure test.

I definitely felt the pressure
in that one.

Because you had to pivot,
didn't you?

A lot of adapting on the fly.

Because what we...
what was the original idea?

The original idea was to make
a ragu filling

and have a bechamel layer
in there.

And at what point did that
go out the window?

Pretty soon, to be honest.

So what did we end up with
inside the pie?

So it's a pie al ragu.

So it's just a beef
and pork ragu inside

with carrot, onion, celery,
garlic, with a bechamel sauce,

and an apple, fennel,
and watercress salad.

Uh, we are gonna taste now,
so thank you.

Thank you very much.
SOFIA: Thank you.

MAGGIE: Thanks, Vinnie.
Thank you.

Oh...

You can hear the...
the crispness of the pastry.

I'm so glad that Vinnie decided
to use his bechamel

on the outside of the pie,

because I think
if that was on the inside

and he had another element,
which was the gremolata,

I think it would have just been
too much going on.

I really like what he's done.
I think the pastry is delicious.

I'm picking off the edges,
and they're super, super short.

I am also extremely glad

that he didn't put the bechamel
in the pie,

but I'm gonna go
one step further

and say that I wish
he kind of did something else.

It's a beautiful sauce.
He's done it well.

But I just don't think
it goes with his pie.

I think it's too rich.
Rich on rich for me.

It's a bit much.
Yeah.

The flavour of the ragu, the
flavour of the sauce, is great.

You know, that little bit of
anchovy that's there

and picking up.

And you can tell all that love
that went into that sauce

as he was making it.

That salad is so fresh
and invigorating.

It pulls it all together

because that would otherwise be
too rich.

He's surprised me because

when you don't have a clear idea
to start the cook,

I worry so much,

but I really think
he's pulled this one off.

Hey, Jeff.
JEFF: Hello.

Hello, Jeff.
Hello, Maggie.

Nice.

Good job.

Ah!

(LAUGHTER)

You look like you need a bit
of a sit down and relax

after that cook.

There was a bit going on.

Yeah, I mean, pressure tests,
you know, it's pressure.

Yeah. They live up
to their name.

Yeah, I know.

What filling did you end up
going with?

It's a Hong Kong-style
chicken pie.

You normally get in yum cha.

And there's garlic chilli oil

and just a bit of a stir-fry.
Chinese broccoli.

A bit of oyster sauce on it.

Overall, how do you think
you did?

Like if you were to delve
into the detail?

I think I spent too much time
in putting the top really nice.

I think that's a bit of
my downfall sometimes.

I'm pedantic about how it looks
and...

Nice lines, though.
Beautiful lines.

Even lines.

We're gonna taste.
Thank you.

Thank you, Jeff.
Thank you.

Hmm!

I do love that scoring.

JEAN-CHRISTOPHE: Yeah, I do too.
I...I think it's great.

There are a few little cracks
and holes around our side.

It does look a little blonde.

He's got that beautiful burnish
on top.

But just, you know,
the sides don't show the same.

POH: Very short.
Yeah.

It's not bad.

It smells really good.

I feel for Jeff with this pie,

because there's a few flaws,

but I feel like Jeff
is someone that,

when he cooks at home,
it really relaxes him.

And there's probably not a lot
that's relaxing

about a pressure test.

We were all worried about

how blonde the exterior
of the shell was.

And then when you bite into it,
it's raw on the base.

The filling was also
an interesting one.

It's got a very...interesting
flavour.

I don't know what it is.

I think it's way too
much spring onion.

You know, when you put heaps of
spring onion in a stir fry,

or if you're like me
and you chop it up,

you forget to put it on
and you heap it on afterwards?

Yes.

It has this really
overpowering flavour.

I think you're right.

Actually, now you say that,
but I wouldn't have...

I wouldn't have picked that
until, you know...

I've made that mistake before.
That's why I know it. Yeah.

This is difficult for me because

the bottom pastry and the sides
were undercooked.

But, you know,
more than anyone else,

if he had only cooked it
a little bit more,

his top pastry
was actually the best.

It is more-ish
because it wasn't too thin.

We can see he can make pies.
We can see he love baking.

But I think pressure and timing
is not something

that he likes to have...

Yeah.
..against him.

And... And sadly this has
reflected against him today.

LUKE: Walking my dish up to
the judges I'm pretty nervous.

I really wanted to prove
to the judges today

that I can be a little bit
more refined,

but I felt like that cook
was a bit of a disaster.

Luke.

Hello, Luke.
How are you doing?

So good. How are you?

Yeah, good. A bit nervous.
(SIGHS)

I actually don't know what the
inside is going to look like.

I don't know
how it's going to taste.

I don't even know
if the pastry is cooked through.

I'm just flying blind.

Luke, what have you made?

I've made a boeuf bourguignon
pie...

..with a potato mash
and a horseradish sauce.

So how do you feel?

Uh, I don't know if I quite
did Maggie's pastry justice.

And I'm nervous that, like,
yeah,

I didn't get the pastry to sit
in the tin at the end.

So there's a couple of crumbles.

Ah, I would have liked
to cook it a little bit longer

on a lower heat.

So you worry about a lot.
Yes, definitely.

Thank you, Luke.
We're going to taste your food.

Thank you.
MAGGIE: Thank you, Luke.

Thank you. Good luck.

Bonne chance.

So what do we think?
Just by looking at this?

POH: Those cracks are a bit
of a shame.

They are,
but I really didn't think

he'd be able to get it out.

I really thought he was going
to run out of time.

And he made it happen.
Yeah.

How?
That's... That's what he does.

That's his signature.

That's not the first time.
(LAUGHS)

It's cutting very well.

We're holding our breath.

Juicy. Yes. Yes.

That looks great.
Yeah.

(LAUGHS)

Well, well, well.
(LAUGHTER)

That thing is just unreal.

How the hell he managed?

First to finish the pie,
and to deliver such a beauty.

Having this lovely, chunky,
tender piece of beef.

The mash is a good
complementary.

It's well seasoned.

I mean, what the hell
is going on here? (LAUGHS)

I was so worried for the kid.

I am thrilled.
(LAUGHTER)

I am so thrilled.

I just want to eat all of this.

That pastry, I...I did not see
how he could do it,

but the thought that he gave.

As, you know, leaving it in
to the very last moment.

I just love it.

The other thing about this pie

is that it goes really well
with his side and his sauce.

They're not an afterthought.

Beef and horseradish
and mashed potato.

It's a trio.
It's known for a reason.

OK, I'm gonna make
a big call here. Uh...

I think... Like, looks aside.

I think that could have been
subbed in

as one of your pies, Maggie,
at the start of the day.

It's just got that, like,
real kind of comfort about it

that you bring to
all of your dishes.

The flavour that he's got
in there is...is unreal.

You know, for that to be

a pressure-cooked version
of bourguignon...

Yeah.
That's... That's insane.

What I love about Luke
is he doesn't cook by numbers,

he cooks by feel.

And that's what this challenge
was all about today.

He's starting to prove me wrong.
Yeah.

Like, I didn't know if he was a
one-trick pony at the age of 19,

but he's got some experience.

I want to see
where this kid can go,

because when you're young and
hungry and confident like that,

you can...you can...you can do
some damage.

SOFIA: You talking
from experience, Andy?

I was thrilled and proud
of the five of you

to get those pies up,

because I realised
I'd made it quite tough for you.

(LAUGHS)

So well done.

And it's been lovely
to be here with you.

POH: Maggie Beer, everyone!

(CHEERING, APPLAUSE)

Two cooks really, really
stood out.

Pat...

..and Luke.

(CHEERING, APPLAUSE)

That leaves three of you.

There was one pie
that really suffered.

The pastry was undercooked...

..and the filling
lacked balance.

Which means your time
in the MasterChef kitchen

has come to an end...

..Jeff.

Yeah. I knew it.

Jeff, your dream
doesn't end now.

No.

It's only starting.
Yes.

And one day,
when you open your dream bakery.

I will be your first customer.

(LAUGHTER)

You know what I'm going to buy?
A pie.

(LAUGHTER, APPLAUSE)

I'll make a better one.

Jeff, you should not be
disappointed...

No.

..because we are all
so proud of you,

and you will always be
a MasterJeff.

(LAUGHTER, APPLAUSE)

I came with my dream of the last
11 years to get into MasterChef

and I got that dream,

I've got the white apron,

and nothing could take that
away from me.

I'm proud of what I've achieved,
a great experience overall,

and never forget
this experience.

ALL: (CHANT)
MasterJeff! MasterJeff!

MasterJeff! MasterJeff!

I'll be always part of
MasterChef family.

Give it up for Jeff, everybody!

There he is.
(CHEERING, APPLAUSE)

ANNOUNCE: Next week
on MasterChef Australia...

MAN: Hey, babe.
What do you want for breakfast?

(ALL EXCLAIM, LAUGH)

With a massive viral
sensation...

It's Andy Cooks.

He's a bit like
the Gordon Ramsay of TikTok.

..and fantastic hacks
from our judges...

Et voila.

I've got two-ingredient
yoghurt flatbreads.

..it's a whole week
of family favourites.

ANDY COOKS: I am on a mission

to find the best
family-style breakfast.

A masterclass from Andy,
like, that is sick.

Plus their first team challenge.

WOMAN: This is no easy task.

You're doing a feast.

Who will make

the most impressive family feast

for their MasterChef family?

WOMAN: Whoa!

Captions by Red Bee Media