Original subtitles

(CHEERS FROM THE GANTRY)

MIIN: I know that pressure tests are called pressure tests

for a reason,

so I am nervous.

Like super, super nervous.

But I'm ready to fight for my place in the competition.

Good morning.

Good morning. Good morning.

I hope you've slept well and are feeling clear-headed,

because you're going to need

every ounce of energy and focus you've got.

The black apron carries weight for a reason.

Someone's journey ends today.

But tough days are where the real growth happens.

And, if you get through today, you'll level up big time.

Vinnie, what did you learn from your first pressure test?

You've got to keep going. Like, you can't fluff around.

Jackie, how are you feeling?

Yeah, I...

I'm definitely feeling the weight of the pin

so much more than I thought I would.

Well, Jackie, you don't have to make that decision

about whether you play your immunity pin or not

until after you know what the challenge is.

This week, we've taken you on a journey around the world.

We've witnessed flavours, traditions and techniques

from every corner of the globe.

So today, it's only fitting that we bring in someone

whose cooking is shaped by a world of influences.

As a chef and writer, her voice is redefining

modern Australian-Asian cuisine...

..and she's here to challenge the way you think about flavour.

Please welcome...

..Chef Rosheen Kaul!

(CHEERING AND APPLAUSE)

MIIN: Oh, my God, it's Rosheen Kaul!

I cannot believe it.

Hi, guys!

Amazing, amazing chef. Like, I love what she does.

She's known for her intricate, really fine-dining dishes.

So it's going to be a tough challenge.

Jackie's a fan. Yeah, yeah.

I wonder if that means she'll stay in the cook, then,

and not play her pin.

Hello, hello. Hi, Rosheen.

Yass, girl!

(WHISPERS) Oh, my gosh.

Rosheen, welcome back to the MasterChef kitchen.

Thank you so much. I'm so excited to be here.

Since you've been here last, you have just been busy,

busy, busy, busy.

Well, most recently, I've been doing a pop-up

called Bistro Marigold. Yes.

And then I also released

my latest cookbook, Secret Sauce.

And you had an amazing run at Etta,

where you were the head chef. How was that experience?

I was a young head chef,

so it was ultimately absolutely terrifying.

You know, because it was essentially a baptism of fire -

we were cooking entirely over fire.

But, by the end, we won Restaurant Of The Year.

You know, it was... It was pretty spectacular.

Rosheen is very, very impressive.

Uh, it's pretty daunting.

But I've learned you've got to keep fighting

no matter what the challenge is,

because I really don't want to be going home today.

OK, Chef Rosheen,

it's time to lift that cloche.

So, today you'll be making my...

(ALL EXCLAIM WITH AWE)

..Chou Farci.

JACKIE: Wow. Wow.

Cabbage.

That is crazy.

Like, what even is this cabbage?

So shiny!

Like, chou farci -

I have no clue what that is!

It doesn't look real.

Wow.

It's so perfect. I know!

ANDY: Oh, Rosheen. But I'm guessing there's

a little bit more to it underneath that cabbage leaf.

Shall we have a look?

Perfect.

(ALL EXCLAIM AND LAUGH WITH AWE)

This chou farci looks incredible.

There's, like, a million layers in there

and this perfectly runny egg in the middle.

So I'm getting a little bit nervous now.

Simple, eh?

So, at the very bottom,

we have a layer of caramelised zucchini puree

separated with a layer of cabbage,

and then we have a morel and shiitake duxelle.

Another layer, then we have jasmine rice

that has been cooked with lily bulb

and charred vegetable stock.

At the very top, we have a spinach and tofu mousseline.

And of course you can see there's an egg

cutting through every single layer as well.

And then, of course, it is wrapped with Savoy cabbage,

sitting on top of a garlic chive and parsley beurre monte

and an aromatic chilli oil.

Happy days.

Just a couple of things. Yeah.

SOFIA: Seven layers plus an egg? Yeah.

So, the way it is constructed,

every single layer is there for a reason -

to either glue something or absorb a secondary layer.

So it must have structural integrity

or the whole thing's gonna fall apart.

But, when you're wrapping it, don't squish it.

If you squish it, it's game over.

ANDY: Shall we taste it?

Wow. Smells amazing. It's a beautiful dish.

I can't stress how important this tasting is,

because probably 90% of these elements,

they're new for you guys. Hmm.

You know, they were new for us as well.

VINNIE: You can taste the char. Yeah.

Nobody wants a sweaty cabbage. Gross.

So we're going to really, really char those vegetables

when we're making the stock.

Don't be scared.

You can only under-char them, because you can really taste

that soupy flavour permeating through the entire dish

if it's not right.

And you can taste that really deeply caramelised zucchini,

and make sure that your morels are fully cooked.

Really, really develop that flavour,

like strong, strong, caramel, delicious natural sweetness.

You cannot rush that process.

POH: Vinnie, how do you feel about replicating this dish?

There's a lot going on. There is a lot going on.

But everything is, like, perfect in it.

Yeah, it's just complete harmony through every layer. Yeah.

LUCY: I've never cooked these elements before.

SOFIA: Alright, last mouthful, guys.

So I'm tasting everything,

but I know that I am going to be really relying

on that recipe getting me through today.

You'll have three hours to make Rosheen's chou farci.

The recipe and all the ingredients you need

will be at your benches.

The dish that least resembles Rosheen's in look and taste

will send its maker home.

Jackie, now's the time to make your decision.

Will you risk your spot in the competition

and cook in the pressure test?

Or do you want to make it all go away right now

and hand in your immunity pin?

I know that, if I go into this pressure test

and come out on the other side, I'll be a better cook for it.

And I'll still have my pin.

But there's a lot at stake, and I...

Yeah, I think I need to listen to my gut.

Chef Rosheen, your dish is absolutely beautiful.

But I think the smart thing to do for me today is to play it.

Alright, Jackie.

Hand it over and you can head up to the gantry.

ANDY: Nice work, Jackie.

CONTESTANT: Good job.

If I was Jackie, I would play the pin for sure, 100%.

But I've gone now from a 25% chance of going home

to a 33% chance of going home!

Uh, it's not great odds.

(WHISPERS) Right decision, babe. Yeah.

And then there were three.

Rosheen, would you like to do the honours?

I would.

If you think you're moving fast, you're not moving fast enough.

But it can be done. Can be done.

Good luck.

Your time starts now.

(CHEERING AND APPLAUSE)

ANNABEL: Great pace, Luce. LUCY: Great pace!

This is, like, a seven-page recipe,

so there's a lot to get through.

I'm just gonna really just lock in

and follow this recipe to a T,

and then hopefully I can't go wrong.

Never in my life have I worked with a recipe like this,

and this big as well! It's like a book.

It's very intricate, and there's lots of techniques in there,

but everything you need to know is here.

So my strategy is to just try and keep myself grounded.

You know, just keep referring back to the recipe.

(READS TO SELF)

Come on, Miin.

SOFIA: This one really raises the bar for this season.

ROSHEEN: Yeah? Bar is raised.

Bar is raised. (CHUCKLES)

It's such a great dish.

I would not want to make this in a challenge myself. (CHUCKLES)

That's my wombok cabbage.

I love to follow recipes at home.

I am quite, like, a methodical cook,

so I'm gonna focus on page one.

I'm not going to look through all the other pages

because I feel like I'm going to find that really overwhelming.

And the very first thing I need to make

is this charred vegetable stock.

In Rosheen's dish,

that char on the vegies adds such depth of flavour

into the stock.

And this stock, it's used across so many different elements,

so it needs to be made as quick as possible

because I need it before I can even move on.

So, straightaway

I'm doing my wombok cabbage and my onions.

And my fresh shiitakes, carrot,

and the whites of the spring onion in there too.

And at the start of the challenge,

Rosheen reminded us that there's no way

we can over-char our vegetables,

so I've definitely got that in the back of my head.

Great pace!

Timers on. Yeah, great.

Oh!

Stupid.

VINNIE: It's kind of a bit distracting,

looking around, but I can see I'm ahead of Miin.

And I feel like me and Lucy, we're going at the same pace.

(SPEAKS INDISTINCTLY)

Dried kombu. Yes.

Two garlic cloves.

Getting the stock on really, really quickly

is really important and there's a lot of steps,

but I'm no stranger to high-pressure situations.

Good job, Vinnie! Look at those roasted babies.

Being a nurse,

you often have to act very quickly

in emergency situations,

and you have to keep a level head

and you have to be super organised as well.

So if I can do that,

maybe I'll be able to smash out each element

of this dish as quick as possible.

Nice, Vinnie.

LYDIA: Looking like a broth champion.

Good job, mate! Nice one, Miin!

POH: 20 minutes into the cook, they're all quite calm...

..which stresses me out.

ROSHEEN: But magic always happens.

You don't think you're gonna make it

and then somehow you make it.

The adrenaline makes it happen. Yeah.

Yeah, I think it's because you just know in your head you have no choice.

Yeah.

I always picture, like, running from a lion

and it's like, suddenly, you can climb a tree.

Yeah, or lift a car.

Those are stressful analogies.

MIIN: Being in the MasterChef kitchen,

it's challenging me to do things out of my comfort zone.

I actually am a business owner.

I've owned a creative agency for 20 years,

and so I am the boss.

Full control.

But today, in the pressure test,

when I have no control whatsoever,

that honestly scares me,

and I'm already, like, starting to get stressed.

Push, Uncle Miin!

Especially because I'm quite bad at following recipes.

I'm more of a skimmer.

So I told myself to stay focused

and read the recipe carefully.

That looks great, Lucy. Good job.

LUCY: Thank you!

The vegies have that nice char.

I add all my vegies into the pressure cooker

with my sauteed aromats,

fresh daikon and dried shiitakes and kombu.

Got it, guys!

Yeah! Nice.

Yes, Vinnie. Smashing it, mate. Yeah, yeah!

And now the stock's on,

I can start moving on to my fresh shiitakes

and the morel mushrooms for the morel duxelle.

Rosheen's duxelle had just that umami-packed flavour,

so these mushrooms need to be nice and golden

to really bring out all of that delicious flavour.

That's it. Boom! Good work, Vinnie!

Yeah, Vinnie! Nice, Vinnie.

Let's go, Miin!

Come on, Miin. Let's go, mate.

Let's hustle.

Good job, Uncle Miin!

Keep going, mate.

Hey, Miin. Hi.

ROSHEEN: How far away is your stock?

This is done in, like, two minutes, so...

OK. Just about two? You've really got to push, Miin.

It takes quite a while.

Look, in a perfect world,

you should have got that done about 15 minutes ago.

Oh, is it? Uh! OK.

But you can still make up that time.

It's all possible. So just move nice and quick.

Yeah, yeah, yeah.

I had a sous-chef say to me once,

"Think twice, move once."

So keep going. OK, yeah.

I'm very worried.

I'm very early on in the cook...

Push, Uncle Miin! Yep, got it.

..and I'm under pressure

and I'm struggling.

So I'm just getting the vegetables going

as quickly as possible.

Yeah! Come on, Uncle Miin, let's go!

Let's move! Go, Miin!

So next I'm working on my morel duxelle.

No, no.

And I'm weighing out my shiitakes.

Come on. Is there still fresh shiitake?

There's no fresh shiitake.

Oh, no, oh, no, oh, no. What's he doing?

And for some reason I'm short...

..so I've done something wrong.

And the idea that I was going to be calm

and stay focused pretty much just went out the window.

I don't have enough.

(SIGHS DEEPLY)

I don't have enough.

Cool, calm, collected, Uncle Miin.

ROSHEEN: Hi. Hi.

Have you got your stock in now? Yes, yes, it is.

I think I might have used a bit more of the shiitakes

because I seem to be short.

You're short?

You've already used some in the stock, yes? Yes.

So I guess just make sure you're tasting it

and then maybe adjust if you need to. OK.

Come on, Uncle Miin, let's get on!

I'm so frazzled because I don't have

enough shiitakes for my duxelle,

and I have no idea what I've done.

Just started

to cook and somehow I've messed up already.

Shiitake mushrooms...

At this stage, it's just too overwhelming.

One cook is all it takes.

One error is all it takes.

Let's go, Uncle Miin! Push, push!

But I've worked so hard to get to this point.

Like, I'm not ready to go home.

So I think I have to start trusting

my own intuition and instincts

and make do with what I have.

So I think I'll just use all the morels that I have

to get as much flavour into the mushroom duxelle.

Two hours, Miin. Yep, yep. Got it. Thank you.

OK, guys. One hour down, two hours to go!

(CHEERING)

Whoo!

Smells great, Vinnie. Thanks.

It's my recipe, you know. (LAUGHTER)

It's fun. Yeah.

I mean, he's got the best attitude as well.

Whoo!

(CHEERING)

Uh, I'm feeling pretty good at the moment.

I think I'm on track, but then again,

you know, this recipe is so long

that I don't really know, but we'll see how we go.

It's an hour in.

I'm motoring through this morel duxelle,

but I'm actually feeling pretty happy with my pace,

while I'm still following exactly what the recipe says.

Stock. Let's go back to the stock.

So now I need my charred vegetable stock

for the morel duxelle.

It's smelling really, really good.

I'm getting that really umami depth

from all the kombu and the shiitake mushrooms.

But then you're getting

this charred smell in the air as well.

It's smelling bang-on.

So I add the stock to the mushrooms,

lacquer them up with a nice glaze

so that they can develop

a really deep golden brown and rich flavour.

Hey, Vinnie. Hello.

ROSHEEN: How are you feeling?

I'm feeling really good. This is really, really fun.

Good!

Stuff like this, I, like, dream about cooking,

but I never really have the know-how to do it.

Yeah, so it's really, really cool.

But I want to move on quickly to the zucchini

because I want that to get really nice and caramelised.

Yeah, it does take a little bit of time.

Thank you.

"Remove the stems and dice very finely."

There's so many more elements that I still need to do.

I still need to make my caramelised zucchini puree,

my mousseline, my egg, my chilli oil

and my beurre monte,

and then get everything ready to assemble

and get my chou farci steaming in the oven

with at least 17 minutes to go.

Come on, Vinnie! Faster, faster!

So once my duxelle has the right colour,

it's all done...

Let's go, Vinnie.

..I'm able to move on to my zucchini.

Rosheen's caramelised zucchini puree layer

adds this sweetness to the dish.

So it also needs to be really deeply caramelised.

And the recipe's telling me "salt to taste."

And I like salt.

So I need to be really careful

with how I balance these flavours.

Come on, Luce.

Come on, Luce!

How's it tasting?

LUCY: Ooh, it tastes good!

Yeah? Good.

Hello. How are you going? Hello. Good.

POH: Oh, my God, you look...

You look very relaxed, actually. Um, yes, I am.

I'm just finishing off my mushrooms

and then jumping onto my zucchini.

OK, so how's Lucy going with timing?

Your zucchini should have been on about 15 minutes ago.

Oh, OK.

Yeah, it's that second gear, you know.

I know, exactly. It's really hard to find from within.

Yes. Yep.

Alright, we'll leave you to it. Move, move.

I will. Thank you, guys.

Come on, Luce, keep up the pace! Come on!

I thought I was going at, like, 100mph,

but clearly not.

I need to be going at 200mph.

Zucchini time?

Yeah.

But the recipe says that these zucchinis

also need to get a really nice, good amount of char in them,

so I'm going to give them all the time that they need.

Luce, you just really need to push here.

(CHEERING)

Nice work, Uncle Miin!

Because I didn't have enough shiitakes,

I need to trust my instincts and intuition,

and in my mind, the duxelle is quite similar to Rosheen's.

I think it's got

that really nice mushroomy flavour.

Come on, Uncle Miin! Doing so well!

(CHEERING)

I need to move on to the zucchinis.

PETRO: Miin has been absolutely running around

like a headless chook.

But Miin is the only one that's cooking out his zucchini

in a frying pan.

So he's got more surface area

and he's going to be able to caramelise them quicker.

And he's really going to town on them.

Yeah, he's pan frying them hard,

and Miin's actually caught up quite a bit,

so it's going to be interesting to see how this plays out.

VINNIE: My zucchini is done...

Really good, Vin.

That's it done! Hey!

Hello.

..and I get it ready for assembly.

(EXHALES)

Spinach, tofu, mousseline.

So Rosheen's mousseline was really smooth

and almost like a spongy texture.

"Chop the tofu and place with the spinach

"and morel duxelle in a Ninja blender."

It's something brand-new to me.

I've never heard of it before,

but this recipe will help me out.

Come on, Uncle Miin, let's go!

MIIN: Zucchini's done.

I've got a really hot, nice char on it,

I didn't burn it, and I'm happy with the taste.

When I season, I'm trying not to be too heavy handed.

Once it's OK, I can move on.

Good job, Uncle Miin.

Good stuff, Luce. If you can go up a gear, do.

LUKE: Cannot slow down. Cannot slow down.

But you're doing really well, but you're doing really well.

Watching Lucy working on those zucchinis,

it is stressful.

(READS OUT RECIPE)

She's really detailed on every single step,

and I feel like if she keeps this pace up,

she's going to be in real trouble.

Come on, Luce. Good stuff.

That's it, Vin.

Oh, Vin!

VINNIE: I feel as though I've managed to keep

a level head and just stick to the recipe.

Love that. Oh, yes, Vinnie!

My mousseline is looking and smelling really good.

Now I need to move on to the next element -

my runny boiled eggs.

MIIN: Tofu mousseline done.

I'm preparing the eggs,

I'm steaming the cabbage leaves after that.

A lot of things to do in a very short time,

so try my best to get it all done.

Come on, Uncle Miin! Go, Miin!

As you all know,

there are many layers to Rosheen's chou farci.

You need to have them all done before you assemble and cook.

You've got to speed up, or this dish,

it ain't getting done.

90 minutes to go.

(CHEERING)

Lucy, we're getting there. We're getting there.

I know how hard you have worked to this point,

but I'm going to tell you, you need to go one more gear up.

Yes, OK.

Come on, lift the gear, mate. Come on.

Come on, Luce! Come on! (CHEERING)

I'm definitely freaking out a little bit

because I'm at the backbench,

I can sort of see what Miin and Vinnie are doing...

..and I'm definitely getting left behind.

So I decide I don't really have time

to be cooking these zucchinis any longer.

Nice, Luce. Come on.

So now I'm getting on to that mousseline.

Far out. Come on, Luce!

So your mousseline should be finished by now, as you know, yeah?

Yes, yeah.

Come on, come on, quick! Thank you, Chef.

Come on! Almost there!

But as I'm blending the mousseline,

the consistency is quite thick and it's all stuck to the sides.

Give it a shake.

So I think it needs a bit more hydration

to speed it up.

Did you need to add water? No.

Didn't she say the consistency was really important?

Yeah.

The mousseline is tasting really good.

Really good, Luce.

I think it could be looking a little bit runny,

but I'm fighting for my life to stay in this competition,

so I've got to just get it done...

..and get my runny eggs on

ASAP.

Luce, good multi-tasking.

I am so determined I'm not gonna go home today.

Guys, you should be assembling your chou farci right now.

MIIN: Come on, stupid!

If not, hurry up!

40 minutes to go!

(CHEERING) Come on! Push, push!

Lucy, awesome pace. So impressive.

Keep pushing.

Oh, God.

Oh!

My hair's just stood up on end.

I think my eye just started bleeding.

Sorry, sorry. I hate it, too!

Uh, OK, so I finished my mousseline

and the caramelised zucchinis, I've completed my eggs,

and now I'm going to move on to the steaming of the cabbage.

I'm most worried about time at the moment.

Uh, there's really not a lot.

Finally, I feel like I can almost see the finish line.

The recipe tells me I need to have one perfect large leaf

and seven smaller leaves for layering the chou farci.

I need to get all these leaves off this cabbage

and steaming as quick as possible.

LUKE: Nice, Vin!

And then I can start assembling my chou farci.

Really good, Vin.

Nice, Vinnie. You're working like a machine.

Yeah, smashing.

Uh...

How's eight of them gonna fit on here?

Read your recipe. Read your recipe.

Uh, it's two trays. Sorry.

Keep moving, Vin.

Thanks, Chef.

Good job, Uncle Miin! Lovely! Well done.

Go, Uncle Miin! Keep pushing!

You're on the right track, Luce. Well done.

Can't stop.

I had a massive wake-up call for me

that I need to go, go, go.

Yes!

Come on!

And the judges said

that we should be assembling our chou farci right now,

and I'm still on my eggs.

Yeah, really good, Lucy.

(EXHALES)

So I just need to get this done as quickly as possible.

Beautiful, Lucy.

(TIMER BEEPS)

VINNIE: Timer's gone off for my cabbage leaves.

I'm happy with the colour and the texture,

so I get all my other ingredients

and I start assembling.

ALYONA: Good work, Vinnie.

Rosheen's chou farci this morning was beautiful

and shiny, with really nice distinct layers,

so I'm feeling the pressure hard.

But the recipe has served me well today.

So I've got my ring mould and I've got the large leaf...

It looks good.

Just remember that's going to get flipped upside down. Yep, yep.

..which is actually going to be the top of the chou farci.

And I start piping my mousseline.

And then on top of that, a cabbage leaf to separate it.

And then my lily bulb rice,

I've got my egg right in the middle.

I'm testing them to make sure that they're still runny.

Yeah, Vinnie!

Lucky! (CHUCKLES)

And another layer of cabbage.

Then after that, the morel duxelle.

And then caramelised zucchini puree layer.

I'm feeling OK.

I think if I can get this all assembled in time,

then get onto my sauce, I'll be alright.

Rosheen told us everything

needs to be perfectly flat

but not smushed together.

Uh, I'm definitely not a delicate person,

so I really need to be careful with

the amount of pressure I'm putting on this chou farci.

Oh, yes, Vinnie. That looks so good.

Wow! Yeah, Vin!

(CHEERING)

It's looking pretty good.

I put it on my tray and I get it into the oven.

Whoo! Let's go, Vin!

Come on! Yeah, Vinnie!

I'm like, "Awesome, that's great,"

but I still have to make my charred garlic chive butter,

my chilli oil and my beurre monte.

ANDY: Got to stop faffing about.

Assemble these chou farcis now,

otherwise you're not going to get it up.

Come on.

(CHEERING) 25 minutes to go!

Smash those cabbages out.

MIIN: I'm ready to assemble it,

but the pressure is super high.

Go, Uncle Miin! Let's go, Uncle Miin! Push, push!

I'm gonna leave it in there till the very last moment.

Good job, Miin. Good job!

You got this, Miin. Let's go!

Looking good, mate.

Do you leave it in that thing? Maybe for the shape?

Yeah, I think you get a better cook with it on.

I wonder.

Vinnie didn't.

Love it. Just keep pushing.

Come on, Lucy, come on!

LUCY: Cabbage leaves, they feel a little bit hard,

but I don't really have any time to cook them anymore,

so I think I'm going to get assembling.

Motor, Luce! Motor, Luce! Come on, Luce!

(CLAPPING)

The mousseline is a little bit runny...

..but it's really, really smooth and there's no graininess.

Wrap that. Up the pace, Luce.

Nice, Luce. Really good, Luce.

It's going to be really, really tight,

but I think it will cook in time.

Nice, Luce.

Doing so well, doing so well!

There's a big sigh of relief for actually getting...

Yeah. ..their whole cabbage in the oven.

There is so much to do still.

Yeah! ANDY: Mm, yeah.

And I think the fatigue is real at this stage. Yeah.

Like, they're pushing the three-hour mark.

Like, it starts to get a little bit blurry.

Come on.

Just with Vinnie in taking the ring mould off

to put it in the oven... Yes.

..is that going to affect the shape?

Well, more than anything else

that mousse is essentially liquid.

Mm. So...

So does that mean when we cut through, we may not see those layers?

It just may be a very thin one, or it may have dispersed.

Every minute counts! Ten minutes to go!

Come on, keep going!

(CHEERING)

I am absolutely stressing about time.

I've got my chou farci steaming in the oven...

..and I'm making my fragrant chilli oil...

(CHEERING)

Nice work, buddy!

..and my charred garlic chive butter

for my beurre monte.

Rosheen's chou farci was sitting on this vibrant, green,

herby, garlicky beurre monte

that has this charred flavour going all the way through it,

and dotted with this fragrant chilli oil.

I'm cooking my chilli oil.

It's looking good, smelling good, tastes good.

I still need to make my beurre monte and plate it.

Yes, Vinnie!

I'm still not home yet, but I'm in the home stretch.

Yes, Vinnie!

Come on, Luce! Come on, come on, come on!

Come on, Miin!

Oh, dash!

Come on, let's go.

Three minutes to go!

Come on, Vinnie! Come on, Uncle Miin!

(SHOUTING AND CHEERING)

You got this, guys! The sieve?!

You can do it, Miin. Come on.

VINNIE: The time's almost up,

and I've got my chilli oil and I've got my sauce...

..and I'm actually at the final step.

I pull my chou farci out of the oven.

Oh, look at that! Yeah, Vinnie!

It's looking really, really nice,

but I have no idea what it looks like

on the inside.

I've put all my faith into that recipe.

(CHEERING)

Go, Vinnie! Looks awesome, Vinnie.

Rosheen's chou farci this morning

was beautiful and shiny,

so the glaze is really important.

It's the main finishing element of this dish

and also adds flavour to the outer leaf of cabbage.

Nice, Vinnie!

I can't believe that I've actually done it.

Yes, Luce!

LUCY: The seconds are counting down

and I'm pretty gobsmacked.

(CHEERING)

And it's on the plate and it's in one piece

and it's looking really beautiful.

(CHEERING)

Let's go!

Like, as if I've just done that?

Lucy's dish looks perfectly constructed,

but I'm looking over,

and Vinnie's basting it with a butter.

30 seconds! Come on! Come on!

Get it on the plate!

MIIN: Uh, stock...

I don't know what's going through my mind.

Garlic chive butter.

Like, decision making is probably not

at its best at the moment.

Come on! Go, go, go!

Butter.

I need the butter, and that's gonna go on top.

Come on, Uncle Miin!

But I can't find it.

Oh, Miin, what are you doing? What's he doing?

Plating! Plating, mate!

I just... I need to get the ring mould off.

Get everything on the plate, Miin!

It's hot.

I don't care.

Like, if I get nothing on, that's it,

I'm going home today.

Time is up in ten...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one!

That's it! Well done!

(CHEERING)

JEAN-CHRISTOPHE: Unbelievable.

Miin.

I think from the very get go,

as much as I tried to stay on top of things,

I don't think I ever managed to do that,

and I think it just kind of snowballed.

So we'll see what happens.

Ah, that was so crazy.

I think that last half of the cook,

I think I blacked out during it.

But whatever the outcome today,

I'm just really proud I put my best foot forward.

Rosheen, how do you think they went?

I'm so impressed that they all actually managed

to get a cabbage on the plate.

It was a nail biter at the end, so it is really hard to tell.

Until we actually cut through, look at it, taste it,

we're really not going to know.

Welcome to a MasterChef pressure test, Rosheen!

That is what it's all about.

VINNIE: There's that bit of excitement that,

on the outside, my chou farci resembles Rosheen's,

but I have absolutely zero idea

what's going on inside my chou farci.

Hey, Vinnie. Vinnie.

Hello.

Like, one little mistake could mean going home.

Vinnie, Vinnie, Vinnie.

Chef.

Was this the hardest that you worked in a kitchen?

1,000%.

And even outside the kitchen?

Even outside the kitchen.

Like, you know, even at work, I've done CPR.

It might have been a bit harder!

Wow.

So it's harder than saving lives is what you're trying to say?

It's like when you're in those environments,

like, super high stress, super high stakes,

I just get into this mindset of like,

"This is what I have to do,"

and nothing else really matters at the moment.

I just hope it can deliver.

OK. Vinnie, please, can you finish your dish?

Of course. Thank you.

Thank you very much, Vinnie.

Cheers. We're going to taste it now.

And good luck. POH: Thanks, Vinnie. Good luck.

ROSHEEN: So, it looks like he's managed to get

the gloss over the top, which is that butter.

You know, but the really concerning thing

was when he put the entire cabbage

straight in the oven without that mould.

So let's find out what it looks like on the inside. Mm.

Yeah.

I can see good...

(JUDGES GASP)

Is it good?

Ooh, it's pretty good! Look at the yolk!

Oh, yes, yes, yes!

What come out from this kitchen is unreal.

He's got them all and you can see them,

but that firmer handling,

he's kind of squashed the layers a little bit.

Shall I cut it up? Yeah, yeah.

Let's do it. Let's do it.

Very soft.

OK, Vinnie,

presentation fabulous.

I think it's been very well layered.

The rice is tasty.

The duxelle is quite strong,

and I expect that from morel.

I think I'm satisfied.

Yeah, it's like, you know, it looks...

..it looks really, really good,

the textures are on point, but I found it salty.

Like, you know, the mousseline, like, it's set perfectly,

but there's been a heavy hand with the seasoning.

This is a very, very interesting one.

He's nailed all of his elements, but very heavy on the salt.

It's such a tough one.

LUCY: A seven-page recipe was insane

and I really struggled with time,

so I'm feeling really worried.

Hey, Lucy. Hello. How are you guys?

Still smiling. Yeah.

You have to. Unbreakable.

Oh, what about that?

Yeah, that cook was so crazy.

I thought I was going fast, but I wasn't going fast enough,

like you said this morning. Yeah.

You look proud. Yeah, I am really proud.

I mean, it just shows how much I've grown since I've been here.

Do you want to finish your dish? Yeah.

Lucy, thank you so much. We'll taste your dish now.

Perfect. Thank you so much. It was lovely to meet you. Good luck.

Thank you. Thank you.

What do we reckon?

SOFIA: I reckon that looks pretty good.

POH: I think it looks great.

I wish it just had that little lick of the glaze on it.

Yeah. It would have sent it to another level.

ROSHEEN: Ooh.

Alright, we got it. Oh, there we go.

It's jammy. It's jammy.

Nice. It looks good.

The layers are looking pretty good.

They're all there, aren't they?

They are there. Definitely defined. Very distinct.

Ooh.

I can hear you crunching from here. Mm.

Well, Lucy,

first I would like to say presentation,

I'm very pleased and super satisfied

with the ratio.

The egg, I think she's done an OK job.

The rice, you can get that lovely fragrance.

We can get the earthiness of the mushroom.

I can get the spinach tofu flavour,

but it's a little bit wet, which is a shame.

The mousseline has actually dispersed

through the top layer of the cabbage,

so you can't really see it.

Also, the cabbage is crunchy.

It's not steamed all the way through.

It's unfortunate though,

because I mean, this is a cabbage dish,

but then it's almost like you don't want the cabbage

to really be there, you know?

It's the invisible cabbage.

I thought that this was just going to be, you know, dish of the day.

Knock it out of the park, yeah.

Um... May not be, after all.

MIIN: So that was a hectic day for me.

I decided to trust my instincts.

I'm worried that doing that could cost

a place in the competition.

Miin, how was that?

It's... It's crazy, right?

Like, I think I've been in control with my own life for such a long time.

Yeah.

And being here, that just throws me for a loop.

You have to give in to it. Yeah.

You know? Yeah.

And especially if you go out and work in kitchens,

expect the unexpected every single day.

That's what you love about it. Like, that's what keeps me going.

Well, it's a roller-coaster, Miin.

Could you please finish your dish? Sure.

Thank you. Thanks, Miin.

Good luck. Thank you.

Alright, well, we've had a bit of spillage

and then the mushroom kerfuffle.

Also, we're missing our butter.

Let's have a look inside.

That tofu looks pretty good.

You know what? That actually looks pretty good. Really?

(LAUGHTER)

Oh, my God, look at him.

Oh, yeah.

So the construction is really good,

and he's got the right quantities

of everything through there.

You know, I was a little bit worried about the zucchini

because it was very, very dark in the pan,

but it's actually really delicious.

It's a pretty well-constructed cabbage.

I don't know if I'm crazy, but I'm not... I'm not...

I'm actually finding that the shiitake and the morels

are quite balanced. Mm-hm.

So I don't know what he did.

He cooked, I think. Yeah.

He tasted it and he adjusted it. Yeah.

He was definitely tasting a lot.

Uh, egg was perfect. Yeah, it was perfect.

In fact, it was so lovely how the yolk kind of

oozed through the sauce and kind of enriched it.

Yeah, I... I'm pretty surprised.

There's a huge intensity to everything he's done

because he's cooked it for a long time,

he's seasoned properly.

Yeah.

And it's all really, really tasty.

I really love that mousseline.

It looked really stunning and vibrant

and it tasted so close to yours.

Um, Miin definitely struggled with reading the recipe,

but I think

what he probably underestimated was how good his instincts are.

What a dilemma.

I think it's pretty safe to say we saw none of that coming. Mm-hm.

This is a real mind-boggler

because both of our bottom dishes have flaws.

One dish was difficult to eat because it was so over-seasoned.

The other dish had textural issues from the cooking,

and I think that's really affecting the flavours

in a way that I wasn't expecting.

Where do we go with this?

Rosheen, how do you think that went?

That was incredible. It was inspiring.

You know, watching all of you

successfully get every element on the plate

was absolutely spectacular.

You should be so proud of yourselves.

Ooh. High praise indeed.

It was an absolute pleasure

having you in the kitchen today, Rosheen.

You are welcome back anytime.

Give it up for Rosheen Kaul, everybody!

(CHEERING)

Recreating Rosheen's chou farci

was never going to be easy.

Miin, it was a rough cook for you.

You struggled with your recipe

and the chaos showed on the plate.

But...

..the inside of your dish told a different story.

(CHUCKLES)

Thanks to your intuition and great palate...

..your dish ate beautifully.

Congratulations. You're safe.

Vinnie and Lucie, that leaves you.

Vinnie...

..all the elements on your dish were well executed,

but you were heavy-handed with the seasoning.

Lucy,

your dish looked stunning and was beautifully assembled,

but unfortunately, your cabbage

and your mousseline were undercooked.

Which means, sadly,

Lucy, your time in the MasterChef kitchen

has come to an end.

I'm sorry, Lucy. That's OK.

This has just been, like, the best experience ever,

and every time I step into this kitchen,

I feel so lucky to be here and to be cooking for you guys.

And then, yeah, I feel so lucky and grateful

to have met all of you,

and I will miss you guys so much.

SOFIA: Annabel...

Oh, sorry. It's not about me, it's about Lucy!

What is it about Lucy?

Oh, she's, like, become, like, one of my best friends in,

like, hours of meeting each other and...

Thanks, Annabel. Dammit.

We get it. We're going to miss her, too.

Alright, Lucy, unfortunately, it's time to say goodbye.

Bring it in.

Thank you so much, Andy.

It's sad to go.

Obviously, I would have loved to stay a little bit longer,

but, yeah, I'm really happy

with my effort today.

It's ignited something in me

that's like, I can do something as cool as this.

I'll see you as soon as I'm kicked out.

And so excited to see what opens up from here.

You know, no regrets.

VOICEOVER: Next week on MasterChef Australia,

it's time for some serious nostalgia...

(ALL GASP)

That is actually massive flashbacks.

..all week, with all the feels.

(SOBS)

Plus, plenty of excitement.

Please welcome Dim Sim Lim! (CHEERING AND APPLAUSE)

Oh, my God, this is unbelievable.

Justine Schofield! (CHEERING AND APPLAUSE)

You're playing for...

(CHEERING)

..immunity pin!

It's the team relay!

Let's go, let's go, let's go! Here we go!

VOICEOVER: It's a whole week

of unmissable MasterChef.

Oh, my God, this is wild.

It's just like going in one ear, coming out the other

Yeah, love it. See you.

Argh!

Captions by Red Bee Media