All language subtitles for MasterChef Australia - S18E15

Yoo!
(CHEERING AND APPLAUSE)

Come on, you lot!

Today is a good day.

Ooh, there's a gold box!

LYDIA: We walk in,
and there's a big box

covered in a gold cloth.

Don't know what it could be.

Just have to wait and see.

Ooh.

Good morning, everyone.
CONTESTANTS: Good morning.

Welcome back
to the MasterChef kitchen.

Yesterday, we told you
today was an immunity challenge.

But what we didn't tell you...

Oh.

..this is no ordinary
immunity battle.

You will be fighting
for what's under there.

Oh. OK.

The winner of today's challenge

will be taking home...

..an immunity pin!
(EXCLAIMING)

(CHEERING AND APPLAUSE)

Ooh-hoo-hoo-hoo-hoo!

Much bigger than I thought
it was going to be.

It's, like, huge.
Big bit of bling.

I'd love it,
just right here, thanks.

An immunity pin
is a game-changer

in this competition.

It has the power
to take you far.

But this season,

the power will work
a little differently.

What?

Whoever goes into an elimination
wearing an immunity pin

must choose whether they play it

after they know the challenge

but before the cook has started.

Oh.
OK.

Great twist.

This week,

we've been celebrating
viral food sensations.

Today's guest has racked up
millions of views

across his social media.

He's known for his non-fussed
approach to delicious food,

as well as for his incredible
style.

He isn't just beloved online,

he's also beloved
in this kitchen.

Please welcome...

..the one, the only...

..MasterChef alumni

Khanh Ong!

(CHEERING AND APPLAUSE)

Honey, I'm home!

Cool outfit! He looks awesome!

Fabulous in red.

Khanh Ong, everybody!

I love Khanh!
I love this guy over here.

He's exactly how
I imagined him to be -

colourful and bubbly
and incredibly well-dressed.

He's one of the
best-dressed people I...

..I know on social media.

And he didn't disappoint.

Hello.

Welcome back to the MasterChef
kitchen, Khanh.

Thank you. Thank you so much.

This is so cool but also scary.

What an entrance, yeah? Hey!
Thank you.

Lydia, you were absolutely
ecstatic when he walked in.

Oh, yeah. This is so great.

Like, I was literally just
watching the one where you put

the holes on the net
and you deep-fried the...

And...and you're just
so colourful, and I'm so...

..so excited to meet you.
Thank you.

Jackie, tell us, what do you
like about his cooking?

Oh, my gosh, I'm...
I love all Khanh's cooking.

It's just so approachable.
You make it so fun as well.

I love Khanh so much.

I'm so excited to be standing
so close to him.

Khanh, what is it like
stepping back

into this beautiful place?

I'm nervous. I'm excited.

I feel like I'm gonna get
eliminated for the third time.

(LAUGHTER)

I've got a feeling you've been
dying to be on this side

for a challenge.
Yeah, 100%.

It's revenge.

It's revenge?! Oh, no,
don't take it out on us!

Khanh did not come here
empty-handed -

he has a cloche with him.

And I'm just so excited
to see what's under it.

Khanh, I reckon
they're all itching to know

what you've got
under that cloche.

What's under here absolutely
blew up for me online.

It was something really simple.

I started it just for fun.

I didn't have any idea
it was going to go SO viral.

It is also something
everybody loves.

Today, I want you guys
to make me your version

of an epic...

..sandwich!

(EXCLAIMING, LAUGHTER)

(APPLAUSE)

Yes.

The sandwich challenge,
and I'm not doing it.

Aw.
Ah, it's good.

Pretty shattered about this one.

CONTESTANT: (FROM GANTRY)
Vinnie's crying.

(LAUGHTER)
Vinnie's in tears.

This sandwich does need one
more thing to finish it off.

Uh?

Chopsticks?

Because, for me,
the best sandwiches

are about the cross-section.

JEAN-CHRISTOPHE: Oh, wow.
(LAUGHTER)

Ta da!

(CHEERING AND APPLAUSE)

Look how cute she is!

Oh, my lord.

OK, guys,

you have 60 minutes...

Ooh.
..to make any kind

of sandwich that you like.

The pantry is full of anything
that you can dream of,

including the kind of bread

that you cannot make
in one hour.

Phew!
(LAUGHTER)

We want your sandwich

to be incredible, fantastic.

When I taste your sandwich,

I want a discotheque
dans ma bouche...

For those who don't speak
French, 'bouche' is 'mouth', OK?

(LAUGHTER)

Discotheque in your bush...
I don't know.

Just keeping it clean.

# I'm feeling for you... #

Chef Khanh can! Chef Khanh can!

# Because I love you... #

(CHEERING AND APPLAUSE)
Welcome back to Khanh, yeah?

# Do-do-do-do-do!

# I'm feeling for you... #

(LAUGHS)
I used to love that song!

"Flavour, flavour, flavour,"

is what Jean-Christophe
was trying to say.

He wants a disco
in his 'bouche',

which means, to me,
he wants flavour.

Listen, guys, we want fun.

Whoever makes the best
sandwich will have

the privilege to put
this amazing shining pin

on their chest.

So, is this something
you want to fight for?

Yeah!
Absolutely.
Yes.

JEAN-CHRISTOPHE: Are you sure?
CONTESTANTS: Yeah!

Yes?
Yes!

Good.
(LAUGHTER)

So, Chef Khanh, can you tell us,

any advice you can give them,
please?

Playing it safe today

is not going to win you
that immunity pin.

Like, there's no elimination
today. Go crazy.

Have fun. Go wild.

I want something amazing
from you guys.

I hope you guys are ready
to fight for that pin,

because your time starts now.

Go have fun. Yay, yay, yay!

Um, um, um...

Can I go in?
Yeah, go.

ALYONA: I'm very excited
for this challenge today.

I'm going to do everything
I can today

to make my sandwich delicious

and mind-blowing,

so I can wear that pin with me.

Ooh!

I think something
super, like, decadent,

really, like, bougie.

I know Khanh loves
a bougie snack,

I see it all over social media,

so I'm, like, going
to, like, try

and play into that today.

Well, Khanh, there are not
many people that would come in

and outshine the specimen...
(OTHERS LAUGH)

..that is an immunity pin...
JEAN-CHRISTOPHE: Oh, yeah.

..but you may well just do that.

Thank you so much
for coming in and setting

an epic challenge for someone
to try and pin that

on their chest
at the end of the day.

What are you hoping for?

A lot.

A sandwich, for me, it can go

in so many different directions,
right?

There's, like, texture
that's involved,

and then there's flavour.

But I think texture is one
of the biggest ones.

I don't think people
think about it,

but when you bite
into a sandwich,

there's always something
crunchy or something soft,

like, there's sometimes
something chewy, right?

There's so many different ways
that this can go.

Obviously, flavour is king,

but then I want it
to be assembled well.

I want every mouthful
to have every single part

of the layer in there.

And for me, texture and acidity
is really important.

The final question, though,

if I stole that pin, do I come
back to the competition?

(OTHERS LAUGH)

Hey, give it a go, Khanh.

To get the immunity pin would
be, like, the absolute coolest.

I like things that are shiny,

so I would love the opportunity
to put that on my apron, yes!

I'm so ready
to enjoy this cook today,

especially seeing there
are no negative consequences.

Nothing to lose,
everything to gain.

My family is of Greek heritage,

so in my head, I'm giving myself
an advantage

by picking Greek flavours.

Do you think
she's doing moussaka?

Maybe.

She's got all the veg.
Yeah.

Yeah.

She's got eggplant, she's got
capsicum, she's got tomatoes.

And then she's got
the mince there too.

Lydia!

Oh, hi! Hello.
OK, have we got...?

How are you?
Such a fan.

Pleasure to meet you.

Oh, my God,
can I give you a hug?

Oh, my God, please do.
I'm gonna sneak over.

Hello.
Oh, my God!

Oh.

OK, go back to cooking.
I'm sorry, I'm sorry.

OK, OK, OK. OK, OK, OK.

Have we got Happy Lydia today?
We do have Happy Lydia today.

What are you making?

I'm doing, um,
a moussaka-flavoured...

Ah, gorgeous.
..like...

My fave.
Inspired, inspired.

So, I'm going to try to roll
the mince in the eggplant.

Gorgeous.
Crumb it and fry it,

and put it like a crunchy...
Wow!

..fried-y thing in there.
Oh, wow.

Possibly.
Right. That's cool.

So it's almost like
a moussaka parmigiana.

Yeah. Yes.
Yes, yes!

I like this a lot.
Thank you.

And it's just whether
this all comes together...

Yeah.
..the way you want.

But it smells beautiful
over here.

Oh, thank you.
We'll leave you to it.

Thank you very much.
Good luck, Lydia.

60 minutes is not a lot of time

for a MasterChef-worthy
sandwich.

It'll have eggplant,
some capsicum,

um...

..cheese.

And if I make a really nice
tomato sauce to go with it -

I'm hoping I'll have enough time
to do that.

In order to get that pin,

I'm going to have to
cook my heart out.

I'm going to give them the best
cross-section they've ever seen.

Ha!

Oh, dear lord. OK.

Hi, Annabel.

Hi, Khanh.
What are you making?

I'm gonna do
a steak frites baguette

with an entrecote sauce over it.
Yes!

So, yeah, I've had this before,
and I, like, loved it.

I've never made it
on a baguette before.

OK.
But I thought,

"Today's the day
to pull it out."

That's really exciting,
because there's a place

called Entrecote in Melbourne...
Yep.

..and they make this for AO,
and I'm obsessed with it.

Really?
I'm obsessed with it.

It's one of my favourite things
to get at the tennis.
Yeah.

So I'm really excited to see...
Oh, they do it on a baguette?

Yes!

Oh, damn. I thought I was really
original, and I guess not.

It's very classic.
Yes.

Yes, it is.

It looks quite spectacular -
that beautiful green sauce,

the, like, perfectly cooked
steak, the crispy chips.

Yeah. So, you're talking about
multiple pressure points there.

Yes.
Yeah. Crispy chips.

Yes.
Perfectly cooked steak.

And that sauce
has to be banging.
Yes.

Yeah. Alright, make it great.
Alright. Thanks, guys.

Good luck, Annabel.
See ya.

I need to make sure that I nail
every single element today,

otherwise, that pin,
I'm going nowhere near it.

EMILY: Come on, Hannah, girl.

An immunity pin is just, like,
a lifeline.

It's like Get Out Of Jail Free
card in Monopoly

but for MasterChef,
so I do want that pin today.

We all want it, and we're all
going to try hard for it.

Straightaway, I'm kind of

thinking about when I went
to Italy last year,

and the sandwiches
that I lined up for

that are viral.

Today, I'm going to make
an nduja chicken sandwich.

I'm going for that real
Italian sandwich vibe here.

I've gone back to nduja

because it's one
of my favourite things,

chicken because I love chicken.

And I'm starting to build these
flavour profiles in my head up.

Hey, Hannah.
Hello.

Hi.
Tell us what you're making.

I'm going for the classic
Italian-type sandwich

because that's leaning
into what I love.

OK, so you've got
some capsicums charring here.

Yeah, I'm gonna go...
I'm gonna just...

Is that brining?
It's brining.

I'm just going to go as hard
as I can on flavour

to make sure every element
packs a punch.

I've got an nduja glaze
to go on my chicken.

Gorgeous.

So, how are you going
to cook the chicken?

I want to go hard on the pan,

but I want to get
a nice crust on there as well.

And then it's going to be glazed
afterwards with this.

What do you think
about just glazing something

for a sandwich?

Obviously, a good sauce
is very important, right?

Yes, yes.
So just a glaze?

It depends on how much
is going to be left over

on that piece of protein.
Yeah, yeah.

But also, just think about when
you eat it. What do you want?

So, think about whether
you should spend your time

making that glaze
or trying to inject that flavour

into a sauce.

OK?
Yeah.

You've got 60 minutes.
We want to taste it.

Yeah.
Yeah.

OK.

Panicking now.

The more I work in this kitchen,
the more I'm realising,

"Listen to when the judges
make a comment."

Maybe just glazing a chicken

isn't enough flavour
infused into the chicken.

But I guess,

if you're going to call it
an nduja chicken,

you need to be able to taste it.

The glaze might not be enough,
like, flavour for the sandwich.

I need to change this
into a sauce.

I've just got to get
this chicken on

and then really work
on this sauce,

so with every bite
you're getting that flavour

through that chicken.

It's all about that flavour.

Come on, Jackie!

JACKIE: I'm a little bit
of a risk-taker.

And today, I really want
to see how far I can push it.

VINNIE: Jackie,
what are you making?

I'm gonna do a bulgogi
Philly cheesesteak.

Nice. That sounds so good.
Did I hear right?

Bulgogi Philly cheesesteak,
yeah.

Oh! Yum.

So, bulgogi beef is a dish
traditionally from Korea.

Usually, it's served
with rice, with sides,

or at Korean barbecue.

A Philly cheesesteak
is a classic American burger.

It's packed in with onions
and cheese.

It's a pretty epic combination,

because you'll have the punchy
flavours of the bulgogi beef,

but the coating of the cheese

in that hot-dog bun
will give it some creaminess.

Jack-Jack-Jackie!
Hi!

How are you going?
Hi, Poh. Hi, Khanh. How are you?

OK, tell us, tell us.
What are you doing?

Yes, so I am making
a bulgogi Philly cheesesteak.

Oh!
Yes.

Girl! This is cool!
Cool idea.

So, what have we got on so far?

You've got some onions
and capsicum cooking off.

Yeah, I've got them
caramelising.

This is going to be
like a kimchi mayo.

So, it'll be a bit of, like,
a spicy kind of spread.

And then the bulgogi.
Oh, that smells good.

So we've got soy, garlic,
ginger, all the aromats.

A bit of apple as well
for sweetness.

POH AND KHANH: Yeah.
I like this. I like this.

I really, really like this.

So, I think it's straightforward
deliciousness.

Uh-huh.

But is there anything in there
that you're adding

that's kind of a little bit
left of centre, that's going

to give us a bit of fresh crunch
or some texture?

Just think about it.

'Cause for me, that's the only
thing that's missing in this.

This cook is so important.
An immunity pin is up for grabs.

If the judges bite
through this sandwich

and it doesn't have
that crunch element today,

it's just not going to be
what they're looking for.

I want to make sure
that I nail this sandwich.

If you want that pin,

you're going
to have to think big.

40 minutes to go!

(CHEERING AND APPLAUSE)

That was so fun!

So fun!

Let's go, guys!

Come on, Alyona.

ALYONA: Growing up in Estonia,
I didn't really eat sandwiches.

First of all, Russian sandwiches
are open sandwiches.

So, you have one piece of bread,

some cheese
and some meat on top of it.

That's it. It's so boring.

So I feel like I only learned
how to make sandwiches

living and travelling
in different countries.

I love Italian sandwiches
that have a lot

of freshness to them.

So, I'm going kind of,
like, Italian,

something that I normally
love to eat.

Hi, Alyona.
Hi.

Hi. I'm Khanh.
Oh, my gosh. Hello.

This looks all very beautiful.

It looks very Italian.
Yes.

What are you making?
OK, so I'm definitely Italian,

so...
Uh-huh.

No, I'm not definitely Italian -
Russian.

I'm actually Russian,
but I'm going Italian today.

So, I'm brining some chicken.

I'm going to then, like,
marinate it in some yoghurt,

just really, really briefly.

And then I'm going to make
some pesto with basil,

mint and pistachio
to go with it.

And I'm going to put some
stracciatella throughout,

a little bit of pickle,

because pickle needs
to go on everything.

We have a lot of different
layers of flavour here.

Mm.
That's what I'm reading into it.

But I'm really excited by it.
Mm, mm.

I think this is cool.

I had a sandwich very similar
to this...

Yeah?
..when I was in Sicily,

last year.

This is very fun.
This could go either way.

It could be a lot, or it could
be absolutely perfect

and you could smash it
out of the park.

Look, we did tell them
to go big.

Yeah.
So let's just leave them
to go big.

Alright. Good luck, Alyona.
Go big!

Thank you.

Oh, my gosh.

Khanh just said that he had
a similar one in Sicily.

This is exactly
where I'm going with this idea.

So I just need to execute

and make sure I take them
to Sicily.

I'm really hoping I'm going
to get the immunity pin today.

I'm going to fight.

I'm going to make my food
really, really delicious.

Come on, Uncle Miin!

MIIN: I want that immunity pin
more than ever.

I'm still a bit, you know,
up and down in the kitchen,

so having an immunity pin
would probably help

in terms of calming my nerves
a bit when I'm cooking.

I'm going to do
a curry chicken version,

something called Roti John.

So, 'roti' means 'bread',

and 'John' is just the name -
I don't know why.

But essentially, it's normally
just a very soft

hot-dog roll that's filled
with a curry.

It's a very saucy,
messy sandwich.

And then it is finished
by cooking an egg omelette

and wrapping it
in an egg omelette.

I'm getting all the aromats
cooking in the curry.

What I want in my sandwich

is obviously
a really good curry.

The curry leaves just went in.
Yeah, I know. (INHALES DEEPLY)

The smells! The smells, Poh!

Curry leaves just get me.
Yeah.

So, that's really important,

because if I don't get
the curry right,

then it doesn't matter
what else I do.

I'm not the kind of cook
who follows recipes.

A lot of times,
it's just based on feel

or what we call 'agak agak'
in Malaysia,

'Agak agak' translates
to 'guesstimation'.

So, every time you ask
a Malaysian,

"Can I get a recipe?",

it's always, "I can give you
the ingredients,

"but I can't give you
exact measurements

"because everything
is agak agak

"or guesstimate to taste."

Keep fighting
for that immunity pin!

30 minutes to go!

ANDY: Let's go, everybody!
(CHEERING AND APPLAUSE)

I'm stressed. (CHUCKLES)

Hi, Aaron.
Hey, Poh. How you going?

How you going?

Are you going for a bit of
a banh mi kind of inspo or...?

I'm trying to marry
the banh mi bread

with a shrimp po'boy.

Oh!
Ah!
Yeah.

Oh, my God, I love the way
we both just did that

at the exact same time.

So, I've got, like, just
some fresh veg here

that I'll dress up in a sec.

And then we've got the shrimp
that'll be dredged

in some seasoned flour
with all those spices.

And then I'll be making
the mayo with some prawn oil,

some lime and some
of the spices as well.

I feel like there's a lot
here to do.

Yeah, there is.

Deep-fryer's on,
so that's a good thing.

And, yeah, I've got some
work cut out for me.

Yeah.
I'm very excited about it.

Yeah.
I'm hearing texture,

flavour difference, like,
acidity.

It's making me quite happy.
Thank you.

Fried prawns, giant fried prawns

in a sandwich is always
going to look good.

And it's always going
to taste good.

But I need to nail the cook
of the prawns.

I want these, like,
giant prawns,

and they're all fried
and crispy.

Got to have a crunch,
got to have a crisp

but also be relatively light.

That's an exciting-sounding
sandwich.

I really want that pin.
I hope it shows, you know?

I'm really gonna fight
for that pin.

So, fingers crossed
they can get into it.

# And new bread,
crumb and new bread

# Crumb and new bread

# Ah-ah-ah-ah-ah! #

OK, crumb and new bread.

Crumb and new bread.

Of course let's take
a second one just in case.

And crumb.

I can't wait for crumb anymore.
Where would it be?

Oh, there it is. Panko will do.

Panko - found it.

Found it!

EMILY: Run, Lydia!
Come on, girl!

I'm making a moussaka-inspired
roulade sandwich.

Put you in there.

Let's put a little bit of...

Yeah, why not?

Put a little bit of herb
in there.

I'm going to roll
moussaka flavours

into an eggplant
with some mince spiced up,

roll it and put
that whole crumbed roulade

in a sandwich.

Crumbing and frying
this roulade,

it's the textural element

that is needed
to make this sandwich balanced.

And who doesn't like things
that are fried?

So, Khanh can have
his cross-section,

and Jean-Christophe can
have his discotheque. (CHUCKLES)

Sandwich day is a great day.

There are so many interesting
sandwiches out there.

What are we loving?

JEAN-CHRISTOPHE: Lydia -
guess what -

she's doing a moussaka
with eggplant.

Yes.
In a sandwich.

SOFIA: Cool.

Jackie's.
Jackie's?

It is the bulgogi beef
cheesesteak.

Oh!
Ooh, interesting.

KHANH: Yes.
Oh, I love that idea!

It makes sense.
It makes so much sense.
Yes!

The only thing is,

for me, she's not really
putting anything else in there,

so it's just going
to be sort of, like, that...

Meat and cheese.
..meat and cheese...

Like, classic
Philly cheesesteak.

Yeah, but I want
something fresh.

I'm excited about Miin's
Roti John.

Yeah.

I think it's going
to be incredibly tasty.

You know, beautiful
curried chicken...

Yeah.
..wrapped in an omelette.

MIIN: For my curried chicken
Roti John, the appeal of it

is that it doesn't look
like a sandwich.

What you will see is an egg

that's wrapped around something.

You only reveal the sandwich
once you cut into it.

VINNIE: Let's go, Miin!
EMILY: Oh, nice, Miin!

GRACE: Oh, yeah. Go, Miiny!
Wow.

The omelette is really important

because it just needs
to be thick enough

where it will hold
its structure,

but thin enough that I could
roll the entire sandwich in it.

Yeah, nice, Miin.

The judges are hovering around,
looking at me,

and I'm trying
to get this omelette out.

Oh, no, it's breaking.
Flip it upside down.

Somehow I've messed up
the omelette.

If I try to wrap it,
it's just gonna fall apart.

So I'm gonna have to redo it.

Why am I so stressed?

When you know you're cooking
for an immunity pin,

it has to be spot-on.

Every layer counts!

15 minutes to go!

(CHEERING AND APPLAUSE)

Bring it home!

I'm not happy
with my omelette...

..so I'm gonna have to redo it.

Hopefully, I'll get it done
properly this time.

EMILY: Work that egg,
Uncle Miin.

This is my chance
for an immunity pin.

Come on, Uncle Miin!

So I want everything
to be perfect.

Come on, Annabel!

I'm doing a steak frites
baguette today

with, like, an entrecote sauce.

I really, really want
to win today.

Like, real bad.

Extremely bad.

For my elevated steak sandwich,

although it's simple
and there's three elements,

every single element needs
to be executed perfectly.

What makes a really, really good
entrecote sauce

is the perfect balance.

So, it's super green,
super herby.

We've got sage, basil, parsley,
Dijon mustard,

Worcestershire, anchovies,

nutmeg, black pepper
and an egg yolk.

Ooh!
Is that fish sauce?

No, I put anchovies in.
Ah.

It tastes yum!

It's not too rich.

I'm really happy with it.

For my steak, the plan
is to serve the steak sliced

on the sandwich.

The pink in the steak has
got to be poppin',

so the steak should be
rare, medium rare.

I'm feeling good. I need
to get my chips in the fryer,

but everything will come
together in the end, I think.

AARON: Today, I'm making
my spin on a shrimp po'boy.

So far, I'm actually...
I feel like I'm in control,

and my sauce
is coming together nicely.

I really want this sauce
to hit -

like, it can't just be
your average spicy mayo.

It's got to really carry
the sandwich.

All those flavours
meld well together.

There's crunch, there's bite,
there's zing, there's freshness.

So, yeah, I'm really hoping
that it all comes through.

The sandwich has
got to stand out,

so I need to nail
the cook of the prawns,

the deep-frying them to get
that really crispy texture,

but then also to protect
the meat on the inside

to keep them quite juicy
as well.

I have deep-fried prawns before
and, generally,

the ones that I use aren't
actually that big.

So, it only takes around,
like, three to four minutes.

It's just, just done.

I just cut through the prawn,

and I think it's just
a little bit opaque,

so I'm just gonna splash it
in there for another 30 seconds,

and it should be good.

Hopefully they're
perfectly cooked.

Fingers crossed. (CHUCKLES)

No soggy bottoms!

Only ten minutes to go!

(CHEERING AND APPLAUSE)

I love it! I love it!

Come on, everybody.
Nice work, guys.

HANNAH: Got a lot to do
in a short amount of time.

I'm just working
on my nduja sauce.

I just want it to start
sucking that up.

I've got a little list
going through my head like this,

and I'm ticking off one thing
after another.

I'm getting there.

Hello.
Hannah!

Hello, hello.
So, what's going on

with this nduja process?

Are we glazing? Are we saucing?
Are we doing both?

So, instead of glazing
the chicken as it comes off,

I actually chop the chicken
and then lightly toss it

in the glaze.

So, that's sort of, every bite,
you're getting that flavour

through that chicken.
So it's a sauce glaze?

It's a sauce glaze.
(CHUCKLES)

ALYONA: I didn't really eat
sandwiches growing up,

so we're going to Italy.

We're going Mediterranean,
and we're going big.

CONTESTANT: (FROM GANTRY)
Come on, Alyona!

Taste everything, girl.

I'm really happy with my pesto.

Orange works really well
with basil and mint

and pistachios.

My chicken is juicy.

Time to start assembling
my sandwich.

Today I'm using ciabatta bread.

So, the first thing
is the salad, with grapes

and rocket
and a little bit of olive oil.

Putting grapes in, girl?! Crazy.

I'm adding stracciatella cheese
in my sandwich

because, when it's merged
together with the pesto,

it almost creates this new
sauce, where it's, like, cheesy,

and it's nutty, and it's vibrant
and delicious.

You do it, Alyona.

I'm looking at Alyona's,
and it is massive. (CHUCKLES)

If I went to a restaurant
and got that,

I'd probably be pretty happy.

I'd probably expect to also pay
about 40 bucks for it,

but it's still looking good.

I mean, it looks really massive.

It certainly looks inviting.

I think it's going to be enough
for all the judges.

I can't wait
for a good sandwich!

Five minutes to go!

(CHEERING AND APPLAUSE)

Tasting good? Happy?

Yeah, yeah.
Great.

I need to start assembling
my sandwich

so I can actually grill it
with the cheese on top.

The flavour of the bulgogi
is really good.

A heavy sandwich like this
needs a bit of freshness...

..so I'm thinking about how
to add an extra crunch layer.

I see the apple,
I see the kimchi,

and I think those bits
could work to add a bit

of extra crunch.

I think it takes it
to the next level.

But it's not a Philly
cheesesteak until the cheese

is fully melted
across the sandwich.

Straight on the top,
as hot as possible.

No time to loaf around -

three minutes to go!

(CHEERING AND APPLAUSE)

Push, guys! Three minutes!

Got to plate it up, guys.

Woo!

LYDIA: I'm starting to think

that maybe this immunity pin
could be within my realm.

The roulade is sitting tall
and proud.

The flavours of eggplant
and capsicum

and cheese and minced lamb
pair well together,

so I can't see
why they won't pair well

between a piece of bread.

Hannah's got to get it
on the plate.

Come on, Hannah, girl.

HANNAH: My sandwich needs
to have the best cross-section.

My chicken, my pickled onions,

my red capsicum, rocket,
and my chicken skin...

..you should be able to see
defined layers, defined colours,

all piled up.

And you should be able
to cut it

and it stays together.

If you want this pin, stack it
and get it on the plate!

One minute to go!

(CHEERING AND APPLAUSE)

CONTESTANT: (FROM GANTRY)
Oh, Miin,

that's looking unreal, mate.

Sandwich wrapped in omelette.

So good. Oh!

EMILY: Miin, you're a visionary.

30 seconds left!

(CHEERING AND APPLAUSE)

GRACE: Push, guys, push!
Come on, Jackie!

JACKIE: My glasses.

Moment of truth -
I open the oven,

I look at the cheese,
it's melted.

I'm so happy with it, and I just
need to get it on the plate.

OK, guys, my bouche is ready.

Ten...

ALL: Nine,

eight, seven, six,

five, four, three,

two, one!

(CHEERING AND APPLAUSE)

Looks so good, Miin.

Miin, mate,
that looks unbelievable.

Thank you.

CONTESTANT: (FROM GANTRY)
Well done, Alyona.

It looks so good.
Yeah, man. So fresh.

I love sandwiches. I know
a thing or two about them.

Ooh!

Oh, good job, girl!

Those sandwiches
all look so good.

I think it's gonna
be really hard

for the judges to decide
who wins the pin today.

We asked you to make us
an epic sanger,

worthy of that immunity pin.

Let's see how you went.

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

(CHEERING AND APPLAUSE)

Here she comes.

That's a monster.
Oh, wow.

Lydia, got a little bit
of a strut to your step today.

I love it.

(LAUGHTER)

LYDIA: I have made
a moussaka-inspired sandwich.

JEAN-CHRISTOPHE: Wow.

So, I've spiced up some lamb,

baked the eggplants
and some capsicum,

and then just rolled them up,

and the intention was sort of
to crumb them

and get...give you a nice
cross-section if I could.

And then the cheese sort of...

The saganaki cheese,
down the bottom.

And I just made a little fresh
tomato sauce as well.

Is it delicious?

I think it is, yes.

Alright, well, let's find out.

KHANH: I can see all the layers.
I'm very excited about this.

Dive straight in?
Yeah, go for it.

If that had a name on the menu,

it would just be Beast Mode.

It's just an absolute beast
of a sandwich,

and it's kind of
a little bit dirty.

Like, it's a little bit naughty,

but, oh, my God,
it is so satisfying

it's not funny.

The beautiful hint of oregano,

like, throughout the whole thing
is spot-on.

I love the saganaki

and, like, the caramelisation
on that thing.

It feels like every time
you just focus on flavour,

you deliver.

Yes.
I just feel like you need

to remember that
in every single cook.

Yep.
Nice work, Lydia.

Lydia, moussaka
is my favourite Greek dish.

I love it,
I make it all the time,

and I thought, "She's going
to be hard-pressed

"getting that into a sandwich,"

because there's
quite a lot to do.

But you've done it. It's so
lovely, and it has that sort of

comforting bite about it,

like when you scoop
through a moussaka,

but in sandwich form,

because you have picked
the right bread.

Well done.

SOFIA: You've got that salty
cheese at the bottom.

You get that meatiness
from the lamb,

of course, and that richness.

But then the thing
that I really love

is the sweetness
that you've got

out of those peppers,

and it's just oozing
into the bread

in such a beautiful way.

You've done a really
wonderful job here.

Thank you.

I think that it's really
well balanced.

All the layers are there.
It's really well constructed.

I love moussaka,
I love saganaki,

I love the sweetness
that you're getting.

Really, really good sandwich.
Thank you. Thank you.

There is actually a party
going on in my mouth...

Excellent!

..since I've been eating
your food. You got my vote.

Thank you.
Thank you.

(CHEERING AND APPLAUSE)
Thank you, thank you.

Ah!

I created a discotheque
in Jean-Christophe's bouche,

so I'm so happy.

That was the best feedback.

Next sandwich we want to taste
belongs to Alyona.

(CHEERING AND APPLAUSE)

That looks super generous.
Very hefty sandwich.

Looks like an entire garden.

Imagine you're in a cafe
and that thing pops down.

So, what is on this?

It's, like, a summery

Italian sandwich.

There is some chicken,
marinated in some yoghurt,

and then there is some rocket
with grapes,

some pesto with pistachios
and some pickles.

Well, on looks,
you have just thrown

the absolute kitchen sink at it,

so I hope it tastes good.

Let's have a look.

KHANH: Look, I was in Italy
last year, I was in Syracuse,

and I did have a sandwich

that looked
this chocka-block,

so I think
that this is very Italian.

So, from looks point of view,
yes, it's loaded,

but I'm kind of into that
because I definitely...

Yeah!

..had something this size
in Syracuse.

100... Like, what?
Would you rather it be smaller?

More is more.

(LAUGHTER)

The cross-section
is definitely there.

You can see the chicken,
the pesto,

you can see the nice cheese,

the grapes and the rocket.

You said that this was summer
in a sandwich,

and for me, when I travel away
during summer,

I go to a bakery,
I buy some bread,

I buy some local produce,

and I sit on a beach somewhere
and I make a sandwich.

That, to me, is exactly
the kind of sandwich

I would have wanted to make.
Yes!

The grapes were fantastic.

I think that,
as I was eating it,

every time I ate a grape,
I was like,

"Oh, that makes me want
to go back in,"

because there was this burst
of sweetness.

You should be very proud
of yourself.

Oh, thank you so much.

Putting stracciatella
and pesto inside

some sort of bread,

it's not, like, reinventing
the wheel, right?

It's more of a classic.

But classics are good
for a reason.

They are so, so tasty,

and that is what
that sandwich is.

There's no more room
for any more flavour.

Like, you've just gone,

"Stuff more in there.

"There's a little bit more.
Get in there.

"Get in there as much
as I possibly can."

Love the flavour of the pesto.
Love it.

Like, you could put that
on so many different sandwiches.

There's heaps of flavour
from the rocket, the grapes -

interesting, but I liked it.

I would eat that so many times.

Whatever you put in that pesto,
it's phenomenal.

I think it is the absolute hero
of your sandwich,

and I love that you went
so hard on it.

That was a very yum sandwich.

And you've used a few
surprise ingredients in there.

Pistachios instead of pine nuts,

and adding the mint
and also the grapes.

We can see you're being
thoughtful about the way

you're putting
each bite together,

and I really, really
appreciate it. Well done.

Thank you so much.
Nice, Alyona!

(CHEERING AND APPLAUSE)

OK. Next one. Hannah, please.

(CHEERING AND APPLAUSE)

HANNAH: When I'm walking
up to the judges,

there's little things
going through my mind -

"Is the chicken flavour right?

"Did I nail this sauce?"

This sandwich,
it's all about that flavour.

I never know 100%
until the judges taste it,

so I've got my fingers crossed.

So, Hannah, tell us,
what is your sandwich?

My sandwich is an nduja chicken,

miso mayo, charred capsicum,
pickled red onions,

rocket and crispy chicken skin.

So, where did you get
the idea from?

I think, when you said sandwich,
I went straight to chicken,

straight to Italy.

Last year, I was there
with my mum, and we lined up.

We did the classic

'line up for the best sandwich
of your life' type thing.

And it was. It was worth it.

Hey, what did you do
with the sauce in the end?

I ended up making it into more
of a sauce instead of a glaze,

and I chopped all the chicken up
and then tossed it through that.

Is it going to be discotheque,
party?

Yeah, hopefully we get
a little bit of disco.

I hope the flavours
are really balanced.

That would be my dream
for this sandwich.

OK, we can't wait.

POH: It's holding together.
Yay!

Oh, hello.
Ooh!

Like that.

Nice little crossy.

KHANH: That cross-section
is gorge!

Oh, thank you.

JEAN-CHRISTOPHE: Oh, wow!
She's so cute!

Step one, done.
Nailed it.

Wow.

I love it. It's like an ad
for a sandwich.

(LAUGHS)

When I bit into this,
I was super happy.

The first thing I got
was the roast pepper,

so you get that sweetness
and that smokiness straightaway.

I think it's genius that you
split the chicken and the skin,

because there was no way
that chicken skin

was going to get crispy
if you cooked it together,

and you wanted
that little extra crunch.

And when you bit into it,
you get the crunch,

but you also have this nuttiness

from, like, how crunchy
that chicken skin was.

So I really enjoyed this.
Oh, thank you.

Everything you've got
in there is just so balanced.

The chicken is super flavourful.

It seems like
a run-of-the-mill sandwich,

but because you've paid
attention to all the details,

which I think is
what ultimately makes

an amazing sandwich,

I think you have...a chance...

A chance?
..my love.
Cool.

The ratios of everything
inside your sandwich -

spot-on, spot-on.

Everything has a place,
and you can taste the place

that everything brings
to that sandwich.

Well done. Well done.
Thank you.

It is de-li-cious.

The chicken is cooked perfectly.

The seasoning is on the point.

Your red pepper makes sense.

And that touch of miso,
I've got to say, yeah, why not?

So I love it.

Thank you.
(CHEERING AND APPLAUSE)

Yay!

Annabel.

ANNABEL: I have made
a steak frites

and entrecote sauce baguette.

You nailed the steak.

The sauce
is absolutely gorgeous.

I'm obsessed.

The chip could be a little bit
crispier, but I'm fine with it.

Great job.
Thank you.

Annabel, I want to commend you
on the construction

of your sandwich,

because you've chosen
to slice your beef,

which is, by the way, just
like, ruby-red in the middle,

in a way that means that
you get a bite of everything

in every mouthful, without
losing anything along the way.

Thank you.

Aaron.

AARON: It's my kind of take
on a shrimp po'boy.

KHANH: I really like the sauce.

I think the mayo
is absolutely delicious.

I love the prawn flavour itself.

Like, when I bit into it,
I was like,

"Oh, I know
this is a prawn roll."

Like, it's...
Yeah, really tasty.

Thank you.

Next dish we'd like to taste
is Miin.

(CHEERING AND APPLAUSE)

Wow.
It smells very good.

I've made my version
of a Malaysian Roti John.

So, it's a curried-chicken
Roti John.

Roti John, normally in Malaysia,
it's a hot-dog roll

where you would fill it
with meat fillings

rolled in an omelette.

Malaysians love sauces.

So that's why you've got
the curry on the side -

for you to dip
their sandwich into.

Let's have a look.

Gorgeous.

Miin, I think, in Australia,
when people think of a sandwich,

regardless of where
you've come from,

people don't picture
a Roti John.

And that's kind of one
of the reasons I love it.

Because, you know,
you're introducing some of us

to things that we've never
had before.

You've landed texture.

I think you've got
that omelette super thin,

and as you bite through it
and bite through the brioche,

it kind of just all melts away.

And then you get that crunch
of the cucumber.

I absolutely love your curry,

and I really liked
the whole idea of the concept

and what happened in my mouth.

And I've got to say,
it's my first time, too,

so... (LAUGHS) ..I love it.

Thank you, Miin.

Look, I've never had anything
like this before,

so I was really super excited
to try it.

And I really enjoyed
eating this.

Miin, conceptually...

..I could see this thing
going viral.

That sauce - you could
nearly see your face in,

it was that shiny.

A beautiful omelette

encasing, you know, the goods
on the inside.

When we saw that cross-section,
it was like, "Game on here."

Well done.
Thank you, thank you.

The last sandwich we'd like
to taste belongs to Jackie.

(CHEERING AND APPLAUSE)

JACKIE: I think I've made

the creative fusion concoction
that I set out to make.

But the others are
all incredible cooks.

They've done amazing sandwiches.

My sandwich has to be
absolutely perfect.

Interesting.

Interesting.
Oh.

Stop it! (CHUCKLES)

That looks naughty.

I've made a bulgogi
Philly cheesesteak.

I've done a bit of, like,
a kimchi mayo.

And to add a little bit
of extra crunch,

I've added some apple
and some chopped kimchi as well.

Let's dig in.
OK.

KHANH: That cross-section...

..is pretty sexy.

(EXHALES HEAVILY)

I can't...I can't...
I can't wait.

Yeah.
It's bloody amazing.

Oh, my God!
(CHEERING AND APPLAUSE)

So good.

Oh, my God.

Oh, my God.
Oh, my God.

When we were walking around,

we were a bit nervous
that there wasn't going

to be much freshness in it.
Mmm.

The apple in there,
that's what it needs.

That little bit of acidity
and sweetness and freshness.

And I'm so happy you did that
because it's delicious.

It's absolutely delicious.

I know Jean-Christophe
was looking

for a party in his mouth,
but I think this is a rave

and it's 2am
and we are just getting started.

OK. Let's go.
(LAUGHTER)

It is so filled with flavour.

That beef is incredibly tender.

You've pushed it to the absolute
limits with salt,

but then you bring it back

because of all
that melted cheese

that just coats the mouth,

plus that little bit
of apple in there.

It tricks you into thinking
that somehow this isn't rich.

It's purely... I mean,
it is simply a discotheque

in my mouth, honestly.

And everyone is invited.
Oh, I'm coming.

No, not you!

Oh, my God!

It is just unbelievable.

Oh, my God.

Yes!
(LAUGHTER)

Jackie, yes!

You've been, like, flirting
with us to do something

like this for such a long time.

You know, I feel like I often
come up to your bench

and I'm like, "Oh, my God,
she's got the best idea,"

and then - just falls short.

This one, you have,
like, just crushed it.

Like, you couldn't have
done that any better.

This is the type of thing
that you see on the internet,

and you just go, "Where is it?

"Because I am driving there,
and I'm getting that right now."

Flavour-wise, it's so amazing
because it is the perfect

balance between bulgogi
and Philly cheesesteak.

It's got that real brightness
but deepness from the bulgogi,

and then the cheese
and the onions and the peppers

are, like, they just combine

to know exactly
what you are eating -

a bulgogi Philly cheesesteak
sandwich.

It is dynamite.

I am so happy for you.

I feel like I'm having a bit of
an out-of-body experience here

because that is legit.

Like, that is legit tasty.
Proper viral food.

Whoo-hoo-hoo-hoo-hoo!

(CHEERING AND APPLAUSE)

Thank you.
Well done.

Guys, I'm super impressed
with you all.

You should be so proud
of yourself.

I'm so happy that I'm not
on this season

and cooking against you,

because I would not want
to do that. I'm so intimidated.

Well, Khanh, it was a joy
having you.

This kitchen always shines
brighter with you in it.

Thank you for having me.

Let's give it up for Khanh Ong,
everybody.

(CHEERING AND APPLAUSE)

OK, now, go, go, go, go!

We asked for a battle.

You all delivered.

We don't give
immunity pins away easily.

But there was one sandwich

that stood out from the rest,

and we can't stop
thinking about it.

It was your sandwich, Jackie!

(CHEERING AND APPLAUSE)

Jackie, that was an extremely
well executed mash-up

of two things
that we know and love.

And, most importantly,

you gave Jean-Christophe
the party in his mouth

that he, oh, so dearly wanted.

How do you say it again?
What was it?

Ah, oui, pour sur.

C'est une discotheque
dans ma bouche.

(APPLAUSE)

Et merci beaucoup!

Make room on your apron, Jackie,

'cause this immunity pin
is yours.

OTHERS: Oooh!

(CHEERING AND APPLAUSE)
Put it on and join the others.

(SIGHS) Can you believe
I've got this pin?

I can't believe it.

Getting the pin is
a huge amount of validation

about being in this kitchen.

I feel like I finally have
a place here.

I feel like, if anything,

it's actually given me more
motivation to want to do better.

Jackie, congratulations.

This is a massive advantage
to move forward

into the competition,
so please use it wisely.

Yeah.

Everyone else, well done.

Good night.

We are off to the discotheque!
(CHEERING AND APPLAUSE)

(LAUGHTER)

OK, go home!

Bye!

Show's over!

ANNOUNCER: Next week,
on MasterChef Australia,

get ready to go global.

And with one of the most

well-travelled
celebrity chefs...

It is Rick Stein!

(CHEERING AND APPLAUSE)

CONTESTANT: What a legend!

..the dishes will be truly...

POH: Ah!

..out of this world.

RICK STEIN: In my own words,

a cornucopia of delights.

SOFIA: It is unbelievably,

mind-blowingly delicious.

That is spectacular.

You win this competition

with plates like that.

Like, I'm not joking.

Captions by Red Bee Media