All language subtitles for MasterChef Australia - S18E19-Eng

(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