All language subtitles for MasterChef Australia - S18E23-Eng

(CHEERING)

Let's go, guys!

I'm feeling really good -
immunity cook today.

(CHEERING CONTINUES)

I am absolutely so, so, so
pumped for this challenge today.

I'm gonna pull out
all the stops.

I'm, for once,
cooking for immunity

where I can actually show off
as many crazy skills

as I can pull out of the bag
today

and bring something that's
absolutely spectacular.

Good morning.
CONTESTANTS: Morning.

I hope the four of you are ready
for today's immunity challenge,

because you are in for
quite the treat.

OK.

To round out Nostalgia Week,

we had to break out
the big guns..

..and bring in someone
very special

who is no stranger
to the MasterChef kitchen.

She made her debut alongside me
as a contestant

in the very first season
of MasterChef Australia.

Julie?

She's gone on to have
an incredible career.

We're talking
multiple cookbooks...

..and a show that's
in its 16th season.

Whoa!

Please welcome the one,

the only...

..MasterChef alumni...

..Justine Schofield!

(CHEERING AND APPLAUSE)

This is so cool.
What's in the box?

I remember watching her
on season one

and I loved her!

Bienvenue.

CASPER: Super excited to have
Justine in the kitchen today.

She's an absolute legend.

Justine!
Come here!

Seeing the career that Justine's
built from being on MasterChef

is pretty inspirational.

She's had heaps of cookbooks
and her TV show,

and that really inspires

and pushes me
to do the same thing.

Hi, guys!

Oh, I've got goose bumps!
I know!

The place hasn't changed at all.

Justine. Welcome back
to the MasterChef kitchen.

How long has it been
since you've been here?

I think it's been 11 years
as a guest,

so, competitively, 18 years.

A long time ago.

Still get the buzz, though.

Yeah, yeah.
Good to be on this side, though.

18 years.

Luke, you were one years old.

Wow.

You know, a lot happened
in this place for you.

Absolutely. I mean,
it changed my life.

I'm getting emotional
just thinking about it,

but it was just
such a beautiful place.

It changed my career.

And, above all, it was learning
the art of cooking

in an intense way.

I have to say, I learned
so much from watching you

and talking to you, Juzzy,

and so much of my, like,
basic French technique

I learnt from you.

So I really, really appreciate
that.

Justine,
was Poh afraid to you?

Oh. Was she?

We were like this! No.

I bet you guys are dying to know

what's in this box
Justine brought in.

Yeah.
Just a little bit.

Yesterday, you worked together
as a team

to create the dish of the day.

Now it's everyone for themselves

because you are going into
battle

for what's in there.

Come in for a closer look.
Oh, fun.

Today, you're playing for...

..an immunity pin!

(CHEERING)

An immunity pin. It's so shiny.

I like shiny.

I definitely want
this immunity pin.

I'd love the safety net
it gives.

All this week, we've been
celebrating nostalgic food.

Juzz, what type of food is
nostalgic for you?

Well, having a French mum,
Francoise,

French food is life for us.

And nostalgic food for me is,
you know,

a pot-au-feu cooking on
the stove for hours and hours,

something braising in the oven,

um, an emulsified sauce

and the waft of tarragon
in my mum's kitchen.

Oh!

It reminds me of my mother
with her long pearl necklace

just whisking
over the stove top.

And I know all of us here

probably have exactly the same
memories in our own way.

Oh.

Ooh-la-la! Incredible.
C'est incroyable.

Aw, Jean-Christophe.

So today you will be
cooking something very dear

to Justine,
and, of course, myself.

Classic French cuisine!

(CHEERING AND APPLAUSE)

Bon appetit!

Yep. (LAUGHS)

French cuisine is not my fave.

But, you know, there's a lot
of really good French techniques

and French classics out there

that are loved by
basically everyone,

but I'm not well versed in them.

OK, guys,
you will have 75 minutes

to create
a classic French dish.

The pantry
and the garden are open.

People, please, don't hold back.

Oui, oui, ou non, non.

We want to be blown away

because the best dish today

will win this immunity pin.

We are expecting
some epic food today,

but we won't be here
to see you make it.

That's crazy!

That's right.

We won't watch a single minute
of your cook today.

Oh, wow.

Because we are tasting
your dishes blind.

That's so fun.

So we won't know
who has cooked what.

We're gonna leave the kitchen
and kick up our feet.

The first time we see
your dishes

will be when it's time to taste.

Oh, my gosh.
Right-o, Justine.

They are all yours.

Thank you.
See you later!

Come to me, my pretties!

SOFIA: Miss you already.
Good luck!

Are we ready?
CONTESTANTS: Yeah.

Good.
Because your time starts now.

(CHEERING)

Let's go, boys!

JUSTINE: Wow. Look at
this stuff. Incredible.

It's way more
than what we ever had.

You guys have it easy!

You should be making
three courses for us.

Um... Celery. Where are we?

There's absolutely pressure

when you cook French cuisine
for Jean-Christophe.

So I'm gonna have to really,
really impress him

with this dish.

And when I think French,

I think it needs to be
crazy fancy.

Oh, lobster.

Yes, I love lobster!
Do you know what else I'll grab?

Some caviar, just why not?
Why not?

So I'm gonna make
a lobster bisque.

The risk with the bisque is
that there's not going to be

enough time today to get
the full body that I want.

Woo!

EMILY: Let's go, Jack!

But the immunity pin is
a massive deal.

Bisque, Jack?

Lobster bisque.

So today is the day
to take a risk.

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

Come on, Jack.

Oh, the French butter went.
I was going to use that.

Oh, there's more French butter.

Yes, that one's
a really good one.

Yeah. Classic French cuisine.

What do I need?

Definitely have used quite
a lot of French techniques,

but I don't do a lot
of classic French cooking -

probably more in my dessert

where I definitely have
more strengths,

not so much in my savoury,
not classics, no.

Yeah.

Yeah, Hannah!
(CHEERING)

I'm not falling back on
my super safety net of dessert.

Let's do this.

Because I think the judges are
gonna have fun

trying to pick
who's cooked what.

So I'm kind of hoping it throws
them off a little bit.

Beautiful, Hannah.
Go, Hannah!

Watch out, boys,
I'm coming for you.

Um, today, I'm going to cook
duck a l'orange.

I don't think you can get
much more French

than duck a l'orange.

I've never made this before,

but I'm not here to just sit
in my comfort zone.

And I think whenever I've got
a white apron on,

I'm just going to push it.

Other elements I've got are
fondant potatoes,

green beans on the side.

I have to nail the cook
on the duck. That's like...

Obviously no-one wants
a brown duck breast to eat.

I have to nail
that beautiful sauce.

I think really, today,
the hero is

that sauce a l'orange, you know?

So today's the day.

Bring on the duck a l'orange.

I can do this. I can do this.

All I see is literally,

carrot, celery and onion today,
eh?

Yeah, classic French.

I'm super excited to be cooking
French cuisine.

One of my housemates was French.

I lived with her
for a bit over two years,

so I'm not unfamiliar with,
you know,

those French nostalgicky
kind of dishes.

So, today, I'm doing
a roast chicken

and baked potato.

So poulet roti
and then pommes boulangeres.

I'm also gonna do
some braised leek as well.

The inspiration for my dish
comes from knowing that,

you know, there's a big, like,
tradition in France on a Sunday

to have that roast chook
in the middle of the table,

sort of like
a long Sunday lunch.

So that's what I really want to
do and invoke that nostalgia,

hopefully, for Jean-Christophe
and Justine.

I'm sure that's something
they had growing up.

Um, I can do a roast chicken
in about 45, I reckon,

especially with
the spatchcocking method.

But I'm going to be
pushing pretty hard for,

I think, getting this baked
potato thing done in time.

I'm gonna cook
the pommes boulangeres

pretty much as a bit of a flex,

because it is quite
a technical dish.

And if I can nail it
in the 75 minutes,

it gives me a really good shot
at winning that immunity.

Pommes boulangeres is
a classic French side dish

with layers of caramelised onion
and potato.

Pour in some stock
and truckloads of butter.

Butter everywhere!

And as the stock reduces down,

the potatoes start to crisp up.

You want that crispy top

and then underneath you want
a really nice caramelised onion.

I hope it's enough to impress
the judges today

for the immunity pin.

You know, with four people,

the odds of winning the immunity
pin are pretty good.

So, yeah, I'm feeling
pretty confident.

ALYONA: Come on, Casper,
let's go.

He's like cooking at home,
you know? He's just like...

This is another day
in the office for Casper.

# La, la, la, la, la-la, la. #

He's like,
"Maybe, maybe that one."

(CHEERING)
Oh, that's a lot!

Today is a bit different for me

because I don't normally
cook French food.

French cooking is
very, very technical,

very classical,
lots of technique.

So it's a bit out of
my comfort zone.

Today, I'm cooking against
some very, very talented cooks

who have had their dishes been
top dishes multiple times.

I've been in basically
every elimination challenge.

So winning an immunity pin
today,

it would be everything to me.

Let's go with my egg
and my salt.

And basically every single
lesson that I've learned

in the MasterChef kitchen
is running through my head.

That pressure test,
when I learned how to make

this shortcrust pastry
really quickly,

and all these eliminations

where ideas that I've had
haven't really come to fruition,

but I've practised
and refined these techniques.

I want to come up
with something that's

so crazy and out there,

and almost impossible to do
in 75 minutes,

to really show myself and
the judges that I belong here.

Vinnie, how are you?
Good, good. How are you?

Good. Oh, what's a French dish

without echalottes
or French shallots, right?

Yes. Exactly right,
exactly right.

What are you cooking?

Today, I'm going to be making
some pate en croute,

which is basically like
a terrine.

So, some pork, um,
some chicken liver as well

that's been mixed up
and cooked inside of a pastry.

So I need to make the jelly

that goes on top of the terrine
to set.

And I also need to make
my mustard and my salad

to go alongside it.

Mm. Stunning.

That is a really complicated
dish to make right.

It is, it is, it is.

You've done this before?
Yeah, but not very good.

What type of pastry
are you using?

Are you making it
from scratch...?

Making it from scratch.

You're making it from scratch
on top of it?

Yeah, yeah.
OK.

You're making one of
the most complicated dishes.

Not to scare you or anything!
(LAUGHS)

But if you nail this,

well, there's a big reward
for you.

Yeah.

I can't wait to see how this
turns out in 75 minutes.

But you're making one of
the most complicated dishes.

Not to scare you or anything!
(LAUGHS)

But if you nail this, well,
there's a big reward for you.

Yes.
And you will totally deserve it.

Yeah.

I can't wait to see how this
turns out in 75 minutes.

Thank you.

This dish has a lot of steps.

It's very, very heavily
on French technique.

I need to make sure that my meat
is mixed

and emulsified correctly.

Then I need to make my pastry
for my pate en croute.

I need to fill it
and layer it properly

so that you get that
really nice marbling effect.

And then I need to cook it

and bake it in the oven
with enough time

to let it rest and cool,

so I can pour in this jelly
and fill all the cracks.

Oh, man, that isn't going
to be done.

In France, they have chefs

dedicated just to making
this.

So this is going to be so hard
to get right.

What would you make?
Uh, I would make...

Would you make a tower
of croquembouche?

I think I would.
Yeah.

Because there's no point in...

Because that's the most hectic
thing you could do.

Remember what you're
playing for - an immunity pin.

You've got 45 minutes to go.

(CHEERING)

45 to go!

Ooh. He got the sous vide out.

This is the best part, right?

Just relax and learn off
the others

and say, "I wouldn't do that.
I would do that."

It smells so good.

I know it smells good,
doesn't it?

Looking good, Jack. Come on.

Keep pumping flavour into there.

When I think French cuisine,
I think pretty fancy.

So I am doing a lobster bisque.

At the moment, I've got the
lobster tail in the sous vide,

got the bisque on, getting all
that beautiful bisquey goodness

that's coming through there

from the lobster shells,
the mirepoix.

I hope there's gonna be
enough flavour and time

to reduce this as well
with some cream

towards the end of the cook.

A very well known French
technique is a bisque.

You've got to get the shells
nice and caramelised.

The more time that that's
spending bubbling away,

the more flavour is going
to be extracted

from those shells and the more
body it's going to have.

Nice, Jack.
Keep pushing. You got it.

What do you think?

Do you think Jack's going
to nail this?

I think, hopefully, today.

So I want to increase
that temperature to a bit of

a higher heat

rather than a low simmer
as long as possible.

This ensures it enhances
the flavour

in a short amount of time.

Um, it's a waiting game.

It's a lot of nurturing,
a lot of love going on

to get the maximum flavour
out of it.

So that's kind of
what I'm doing today.

I hope that it's gonna be
enough.

He's quite calm, though, so...

I think he's quite calm
all the time.

Is he?
Yeah, so...

That's a good thing.
Hard to judge.

It's good to be calm
in the kitchen, right?

The one who's usually not calm
is Vinnie.

He just goes crazy.
Oh, Vinnie.

Vinnie and his terrine.
Yeah.

ALYONA: Duck a l'oran...
a l'orange.

Duck a l'orange.

(ALYONA AND AARON IMITATE
FRENCH VOCALISATION)

Duck a l'orange.
Beautiful, Hannah.

How's it tasting?
I haven't tasted the stock yet.

Delicious!
Just say it's good.

It's good.
Yeah. Great.

Of course it's good.

I'm feeling good about
my duck a l'orange.

Fondant potatoes are
in the oven.

And right now I've got
my duck stock on.

Then I'm going to start working
on getting that duck cooked.

And then I can focus on
my sauce.

Today, I'm going to use
a duck breast

because it's the best way
to do it in 75 minutes.

I have not cooked duck
before in this kitchen,

but I have cooked duck before,
though.

I'm not that crazy!

Obviously no-one wants
a brown duck breast to eat.

The most important thing
to get right on this duck

is rendering the fat on top of
this duck

and be blushing pink
in the middle.

If you don't, it becomes chewy
and it's horrible.

And nobody wants chewy,
horrible duck.

If I had 75 minutes, I would
actually do a duck a l'orange.

I've actually done that before
and I think I won it.

Really?
Yes.

Hopefully my duck will cook
perfectly.

I can get that off to rest it,

and then I can really spend
some time

working on this sauce.

VINNIE: I think Justine's fair
to be worried

that I'm cooking
a pate en croute,

a dish that I've only made once
that wasn't very good.

But definitely putting
a lot of faith

and trust into my intuition
and my techniques

from everything that
I've learned so far in cooking

and everything that I've learned
in this competition.

I really need to get my terrine

into the oven
as quick as possible,

because that's the thing that's
going to take me the longest.

But I want to make sure that,
also,

I've got enough flavour in this

because once it goes into
the oven and I've packed it in,

I can't really do much more
to it.

So, for my filling,
I've pulsed all my meat

to the right texture,

and now I'm adding in all my
additional flavouring elements.

So I've got my shallots,

my garlic,
my cognac reduced down.

I'm gonna season my meat
with that.

Then I'm adding my allspice.

I'm adding my nutmeg,

I'm adding my prunes in there,

which will go really,
really well with the pork,

and the pistachios,

which will add a nice bit of
crunch as well.

I want it to be like a mosaic
almost,

like all dotted with different
textures and different colours,

and everything stays together
in a slice.

The fillings
are looking really good.

They're smelling really good.
Yes, Vinnie.

I put my final layer of pastry
on the top and seal it all.

I'm really excited.

This is starting
to come together really well.

AARON: Yeah. Get it in there,
Vin! Yeah, Vin! Whoo!

LYDIA: Hello.
Such a pleasure to meet you.

Oh, it's so nice
to be up here.

Oh, my God. It's cool up here.

It makes me want to be
a contestant again. Love it.

Does it? Really? Really?
Kind of.

CASPER: For my roast chicken
and pommes boulangere dish,

I really need to get my pommes
boulangere in the oven.

So I'm putting in
my caramelised onion

and then shingling the potatoes
on top,

really sort of nicely, neatly.

Yum, Cas, that looks awesome.

I've got my potato in the oven.

I can take it out
just as the time is finishing.

So now I'm just about to
get my chicken on to sear.

I really want to serve it

sort of like
French family style,

like you would have
a Sunday roast.

The chicken in the oven
shouldn't take too long

using the spatchcock method.

(CONTESTANTS EXCLAIM)
Oh, baby!
Casper!

Jeez!

That looks unreal.

Flipping over the chicken,

It's got this really nice
golden crust all over it.

It looks amazing
and smells just as good too.

I'm really happy

with how it's looking,
but now I just need to get it

into the oven to cook
the rest of the way through.

We want classic French!
30 minutes to go!

(CHEERING)

Go!

Keep cooking! Come on!
Let's go!

Done my exercise for today,
that's for sure.

30 minutes to go...

How's the cook on the duck?

..and I'm starting to notice

that my duck is taking
a really long time

to render down.

And it's not coming away
from the pan,

which means
that it's not ready yet.

It's very hot.
It's very hot.

I've cranked the heat
a little bit

as much as I'm willing.

These pans are so thick,
so they take longer to heat up.

So it's rendered
really nice and slowly,

but I probably should have
accounted for 30 minutes,

which is, to me,
a bit insane on duck.

I'm starting to worry
a little bit about this duck

because I've never had it cook
for this long before.

You've got 20, you've got 20.

I know that I've probably still
got enough time to cook it,

but it does need a rest.

And I know I need time to refine
and finish my sauce.

I'm trying to figure it out
in my head,

like, where
I put my time right now.

I want a little bit longer.

Hannah, how are you going?

Yeah, I'm feeling
a little bit like,

here's the pinch time now.
Yeah, OK.

And I'm feeling it for sure.
OK.

Turn that over
when you're ready.

Let's have a look at that.

Ooh, it's still sticking

so it might not be there yet.
It's not ready.

You've got this, Hannah.

I want a little bit longer.

My duck is taking
a really long time

to render down.

And I'm starting to worry

because there is
no duck a l'orange

without
the duck and orange sauce.

Oh, I'm worried about Hannah.

The clock's ticking.
It's not too far off.

I'm not giving up.

So I'm starting to lift
the duck out.

I can sort of
get it off the base.

It's not perfectly released,

but I'm seeing that the skin
is looking rendered.

Go, Hannah, go!

I decide to chuck it in the oven

so that I can just focus
on this sauce.

Do you know when Poh
was in the kitchen with us?

This is what she would do.
(GIGGLES)

Yeah, yeah, yeah!

We were like,
"What are you doing, Poh?"

Poh-sition, we call it.
Poh-sition! Exactly.

Oh, that smells so good, Hannah.
Han, yum.

Keep your eye on that prize!

13 minutes to go.

(CHEERING AND APPLAUSE)

Oh, my God.

AARON: 13 minutes! Come on!

You want this! Come on!

GRACE: What are you
doing now, Casper?

CASPER: I'm braising my leeks.

I'm just getting, like,
a nice sear on them.

Yeah.

And then we'll put in some wine,

a bit of cream

and just let them bubble away.

Oh, yeah. OK.

I've put my leeks on to braise.

I've got my chicken in the oven.

I've got my potatoes
in the oven as well.

So I'm feeling...
I'm feeling good.

Sounds delicious.

VINNIE: These last few minutes
for me are super important.

I've got a lot of loose ends
for my pate en croute.

that I need to tie up.

Vinnie, the beast is
in the oven.

The beast is in the oven, yes.
The pastry is looking good.

It's browning up really nicely.

Beautiful.

And I've got my jelly
that goes on top

of the terrine to set.

Is that going to set in time?

Yeah, so...
Yeah?

..I've got
my gelatine leaves soaking

but I've also added
a bit of agar agar.

OK.
So it can set at room temp
a lot quicker.

As soon as it comes
out of the oven...
Yep.

I'm gonna put it in the blast
just to get the heat out of it.
Great.

Pour this in.
Yep.

Straight in the freezer.

As much time as possible
to cool and then that's it.

I want it to be
as authentic as possible.

OK. Good luck, Vinnie.
Thank you.

Yes, Vin!

I'm definitely feeling
really, really happy

because I think this cook today
and my dish that I've made

is a testament to myself
as well as what I can do.

(CHEERING)

Come on!

Last chance!
Get it in the blastie!

And looking at my dish,
smelling my dish,

having everyone
cheering me on...

Yes, mate!

..I definitely feel like
this is the motivation

that I needed
being in this competition.

Can I help you? Look good?
Thank you.

Yeah, it looks beautiful.
Looks good.

That immunity pin
is staring me down.

I can just feel, like,
eyes on me.

That pin is, uh,
it's kind of tormenting me.

It's calling to me.
I think I need it.

Nice. Caviar!

Maybe bring it back
to the room later.

JACK: (LAUGHS) Yeah,
I'll put it in my pocket.

Um, so I'm just finishing off
my lobster bisque now.

I've strained my bisque.

I put it straight into
a clean saucepan

with about 200mls of cream.

I've got to get this reducing.

This is what's going to
give it

that beautiful orange colour.

Nice, Jack.
Nice one, Jack.

Get all that flavour there.

To be honest,

I'm a little bit scared to cook
for Jean-Christophe today

because he is all over
every French technique.

So it's really important
that I nurture this bisque

to the last minute.

And if I don't nail it,
he's going to know.

Can I have a taste
of your beautiful bisque?

Yeah. For sure, for sure.
I haven't seasoned it yet.

I'm just waiting for it
to reduce a little bit.

A good bisque
has a few key things.

Yeah.

It's not adding too much tomato

because I don't want it
to taste like tomato soup.

And also the perfume
of the herbs

that you're going
to add to this.

I've got some fennel.

One of my favourite herbs

in any type of French cuisine
is tarragon.

Tarragon, OK.

Making a dash to the pantry

because
Justine did mention tarragon.

I really want to include this
in my dish today.

It has that aniseedy
kind of flavour to it.

Definitely going to add
some tarragon

in the bisque I think, for sure.

Yeah, definitely
going to listen to that.

Let that reduce down probably
for the remainder of the cook.

And then the lobster tails next.

I'm going to get
a good sear on that.

That's going to go on top.

Some caviar, some finger lime.

Hopefully,
it all comes together.

I've got a bit to do.

Now THAT'S a bisque.

Don't let time slip away!

Only five minutes to go.

(CHEERING)
Five minutes to go! Come on!

Let's go!

Five minutes ago
and now I've got

the mum octopus arms going.

It's starting to get
a little bit crazy.

Huh!

You've got this, Hannah.
Deep breath.

I pull this duck
out of the oven...

..and I can see pink juices
coming out,

which is great,

but I wish I had more time
to finesse that sauce.

That's not going to be done
in time.

It is on the sweeter side.

I want to balance that

with a little bit of vinegar
and salt.

Hopefully, the sauce
is going to be OK.

VINNIE: My salad is ready.
My plate is ready.

I just take my pate en croute
out of the blast chiller,

just to test if it actually
comes out of the tin.

This is kind of
the moment of truth,

because if I can't
get my pate en croute

out of my tin,
I won't have a dish to serve.

Tap the bottom a bit.

Moment of truth.

It releases.

(CHEERING)

It looks beautiful.
Perfectly browned.

Crispy on the outside.
Holding together beautifully.

It is so good.

My craziness today
has definitely paid off.

Very ambitious, but it worked.

When the judges eat this dish,

I want them to be transported

to a little cafe
or a bistro in France,

or maybe even having a picnic

out in front
of the Eiffel Tower,

just eating this
and not a care in the world.

CASPER: The potatoes
are looking good.

They're colouring on the top -
really nice and crispy.

Just crossing my fingers
for this chicken.

GRACE: How's it looking?

It's like legs
are getting cooked,

but the breast is undercooked.

Waiting for this chicken to cook
is so stressful.

The roast chicken
is the centrepiece

of this entire dish.

No matter how good
my other elements are,

if my chicken
isn't cooked perfectly,

I've got no shot
at an immunity pin.

Gosh, I really hope
you're plating up now

because there is
three minutes to go!

(CHEERING)

Last push, guys! Last push!
Go! Come on, Casper.

Let's go, buddy.

I'm feeling the stress
a little bit right now.

The cook on the chicken
could be off,

so I'm leaving it in there
for as long as possible.

One minute to go.

(CHEERING)
One minute!

Time's running out.
One minute.

Casper!

I need to get my chicken
onto the plate...

Come on, Casper.

..and try to put
some of the little aromats

and garnishes that
I've had roasting in there

to maximise the flavour.

But I'm really pushing
to the wire.

Because I'm serving
the chicken whole

and the potatoes in their dish,

I don't really have
a chance to test any of it.

Look at them potatoes.
Those potatoes look epic.

I'm just crossing my fingers.

Come on, Hannah!
Get it on the plate!

How's the duck?

HANNAH: I'm slicing the duck
and I can see pink.

Beautiful.

The colour's looking amazing.

Fondant potato on, my beans.

Sauce is in the jug. I'm stoked.

And then I realise...

Don't forget the butter.

Ugh!

I didn't put butter
in the sauce.

How do we get...?

I can't...

I look at the clock.

I think I can do this.
I'm gonna risk it all.

I'm going to chuck it in
and put that butter on.

Ten...

ALL: Nine, eight,

seven, six,

five, four, three,

two, one!

(CHEERING)

Time's up.

Let's go!

How are you, mate?
Good job. You?

That was wild!
That was wild!

I fought really hard today.

I pushed myself
as much as possible.

I think the flavours are there.

I think the dish is beautiful.

I took time
to present it nicely.

So no matter what happens,

I'm proud of myself
and I'm happy.

VINNIE: Knowing what I know
about French cooking,

I think I've nailed it,
but, also, that's not very much.

Maybe not!

I won't even know
what it tastes like

when the judges try it,
because I won't even be there.

So I feel as though
if I have nailed this dish,

I'm definitely in
for a good chance.

Well, we've asked
our four contestants

to cook a classic French dish.

Lucky we've got
a classic French judge

with a bit of swag going on,

because, at the end of the day,

we're going to give out
an immunity pin.

Mm. Do you think it's going
to be really obvious

who's cooked what dish?

Nah.

We're going to be
like inspectors.

Let's get the first dish in.

Here she is.
Hello, everybody.

Oh, this almost feels like
it's my dish.

Yeah!

Ooh!

Ooh, game on.

Wow.

The dish is lobster bisque

with sous vide lobster tail,

caramelised fennel
and caviar.

Enjoy, guys.
Lovely. Thank you.
Merci beaucoup.

I think the lobster
has been sous vide very well.

It was kept dry,

but in what is about keeping
the textures and the flavours,

it was impeccable,

and the depth of the bisque

was very well executed.

You can get the shellfish,
you can get star-anise, Pernod.

It's well seasoned.

The lobster is cooked
to perfection.
Mm.

It is so succulent.

Yeah. Melts in your mouth.

I think
they've absolutely nailed that.

Let's get into the sauce.

It tastes quite hollow for me.

I can definitely get
the alcohol.

You can definitely get the cream
and a bit of acidity.

But I was really hoping
to get that body,

the natural body
from the shellfish.

I think it could be
a little bit more luxurious

in its texture,

you know, a bit more silky
and viscous.

But, you know, as a sauce,
as a French sauce,

I really love it.

Place your bets.
Who do you think it is?

I think it's Caspar.

CASPER: I'm feeling pretty good
about my dish.

I feel confident
in my abilities,

and the potatoes
look really nice.

Oh, my God.
It's a big one.

Wow.

But I'm just
a little bit worried

about the chicken.

Hello, hello!
Oh, wow.

Oh, my God.
It's a big one.

Oh!

Wow.

So we have a poulet roti...

..with pommes boulangere,

some braised leeks.

Bon appetit.

I think it looks like
someone who really wants to...

Win.
..set himself apart
from the others.

He's really just gone,

"I'm gonna put everything
on the table."

A lot of work done. 75 minutes.
Yeah.

The certainty
of the "he" there from you.

I think he's someone
who knows how to please.

Ooh!

Ooh! Ooh-la-la!

I mean someone
who has a lot to offer.

One dish is not enough.

And I can't wait
to try this food.

Starting with what I love -

those bloody potatoes.

Mm-hm.
Oh, my gosh!

Huh?

I feel like those potatoes
are so good,

they could be my favourite thing
on anyone's plate today.

There's so many
different textures in there.

It looks like,
for a gratinated potato,

it's got crispy edges around,

it's got like beautiful,
fluffy, tender potatoes.

And, for me, that's what
I was hoping to see -

someone just not hold back

and going full throttle French
on something.

The chicken -
it looked very promising.

Beautiful golden skin.

Looks like countryside
France somewhere.

But, for me,
the breast is overcooked.

I don't know how the legs are,

but my breast is pretty,
um, pretty overcooked.

My part of the chicken
was cooked quite well,

which was the thigh.

I loved how tender
the leeks were.

They were just
melt in your mouth.

And the potatoes
were really tasty

and quite more-ish.

The thing I've enjoyed the most
is this pommes boulangere.

The onions
are absolutely impeccable,

the right herbs.

The pommes boulangere,
c'est tres, tres bon.

Overall,
someone has really tried

to give this
everything they've got.

They want that pin
with all of those dishes.

They've given it a nudge,
haven't they?
That is a proper nudge.

And I think it's Vinnie.

HANNAH:
I'm proud of myself today

for putting up
a duck a l'orange

It does look like
how I wanted it,

so I'm really proud of that.

Oh!

JEAN-CHRISTOPHE: Madame Justine.

JUSTINE: I'm back.

Hopefully, my duck
is perfectly cooked

and that my sauce is balanced

and cuts through
the richness of the duck.

The cook has instructed me
to add the sauce in the centre.

Ooh.

It's a good sauce.

We have a duck a l'orange

with green beans
and potato fondant.

Enjoy, guys.

Thank you.

Thank you. Merci beaucoup.

That's playing safe.

How do we feel about
how it looks?

I like the look of it.

Yeah.
Simple.

Tidy.
Yeah, tidy.

Considered, safe.
Yep.

Pretty keen to see
what that sauce is like.

It's got
a nice little shine on it.
Nice colours.

I think it's Hannah.

I think it's Hannah, too.

It's very safe.

I think this person's cooked
the duck really well.

It was presented beautifully
and, like, the austerity of,

you know,
a little pile of beans,

a little bit of zest
in the middle.

They were particular about how
they wanted the sauce poured.

I think the colours overall
were really enticing.

Great little fondant.
Very tender.

The sauce...

..it's just a little bit
too sweet.

Too sweet, too thin.

And I think, overall,
but particularly with the sauce,

there's not enough seasoning
in this dish for me.

There is orange juice.

Canard a l'orange, for sure,

there is orange juice
in the sauce,

but it's clearly because
that person tried to make

a classic orange sauce
for the duck

by doing a caramel.

And it is too sweet.

Uh, good news for me -

the duck is pretty close
to perfect.

Lovely caramelisation
on the skin.

Beautiful, blushing, rosy pink

all the way
throughout the flesh.

Spot on.

Um, for me,
the downside is the sauce,

and it could have been fixed
so easily!

Like, as soon as I got
a piece of orange,

like, fresh orange,

draped it through that sauce
and then got everything else,

it was there,
because it just gave it

that extra bit of acidity
and freshness that it needed.

Oh, they got so close!
They got so close!

VINNIE:
I'm feeling very nervous,

but also really excited
to be able to show the judges

what I was able to do
in 75 minutes.

When the judges
first taste this pate en croute,

I really want them to have

that nice crispy pastry
on the outside

and then have
a beautiful texture

of the terrine on the inside.

Holy dooley.

Oh!

JEAN-CHRISTOPHE: En croute.
Pate en croute.

Wow.

Crazy.

If I do get it right,

I think I'm going to have
a really good chance

of getting that pin today.

So we have a pate en croute...

..with some mustard
and a simple salad.

Incroyable.
Bang!

This is very obvious now.

Who dares to do an en croute?
It's only one.

This is Casper.

I just said Casper.

I feel like this is the dish

that is
the most cohesively French.

Yeah.
100%.

Yeah, yeah. Like, the little
green salad on the side,

the mustard and the pickles.

Pate en croute,
like, 75 minutes?!

That's about
as French as it gets.

(WHISTLES)

So it's down to the pate.
Please be perfect.

(INHALES)

So it's down to the pate.

Please be perfect.

Oh!
Oh!

Sacre bleu!

That's a lot of work.
That's a massive gamble, that.

Wow.

Oh, my God, this is just...
Quick, quick!

The layers in this
are phenomenal.

I can see, like,
three or four clear ones,

plus all the fruit
in the middle as well.

In 75 minutes.
Wow. That is so impressive.

Jean-Christophe is
completely flabbergasted.

It's absolutely perfect.

This is a lot of work

in such a restricted time.

I couldn't even imagine
to try to dare

to do a pate en croute
in 75 minutes.

No way.

And to have it
so well placed together,

combined,
cooked together perfectly

with the right texture,
the right seasoning.

I'll let you speak because
I'm going to enjoy my food now.

Ah, this is
proper French classic cuisine.

Like, I don't think
you could think of

a more iconically French
classic dish

than pate en croute.

And I thought that this dish

just didn't exist
in this kitchen,

you know, in a 75-minute
challenge at that.

It is just mind-blowing.

The pastry is so well done
for 75 minutes.

Beautiful caramelisation

and a nice rustic charm to it
as well, which was really cool.

The flavour of that filling
is blowing my mind.

I didn't think we were
gonna ever get anything

in here Frencher than you,
Jean-Christophe,

but this pate en croute
might be it.

I think we find
the winning dish,

and I cannot possibly wait
any longer to find out.

To round out Nostalgia Week,

we invited someone
who's been part of

the MasterChef family
since the very beginning.

If anyone knows this kitchen

and knows
what it takes to succeed,

it's Justine Schofield.

(CHEERING AND APPLAUSE)

Today you had the privilege
of being guided by Justine

and having a break from us.

We asked you to cook
a classic French dish

in a bid to claim
that immunity pin.

You should have seen us
guessing!

OK, so who made
the poulet roti?

(GASPS)
Oh!

Casper, your pommes boulangere
was amazing.

But...
Uh-huh.

..the chicken
was unevenly cooked.

Righto, who was on
the duck a l'orange section?

Hannah.

The duck - perfect.

Blushing pink.

The potato fondant,
it was like butter.

But...

But!

..the orange sauce,
it was overly sweet.

Who made the lobster bisque?

The lobster
was perfectly cooked.

The fennel was delicious,

but...

..the bisque lacked body.

Which leave...

..Vinnie
and the pate en croute.

To achieve that
in 75 minutes is crazy.

The texture was perfect.

The flavours, incredible.

But...

No!

There is no but!

Congratulations! Yes!

(CHEERING)
I can't hear.

They liked your idea.

Unbelievable.

Did you expect that?
No, not at all!

Like, I want to know -

the courage to do
a pate en croute in 75 minutes,

where did that come from?

Honestly, I was thinking
about it, and I go...

The last two pressure tests,

there was the pastry that
I learned to do really quick,

and then there's the layering
and the seasoning

of every single thing
from the last pressure test.

Oh!
So I was like, "Pate en croute."

Vinnie's got a pin!

(CHEERING)

And now you are up the top,
my friend,

there is a massive weight
off your shoulders.

You've got that safety net
in this competition. Well done.

Thank you.

Well done, everyone else.

We'll see you back
in the kitchen soon.

Goodnight.
Well done, Vinnie!

(CHEERING)

VOICEOVER: Next week
on MasterChef Australia...

Please welcome
Chef Matt Sinclair

and Chef Dobbers!

..it's all about perfect pairs,

with two mystery boxes...
(CONTESTANTS GASP)

..two flavour combinations,

and two peas in a pod.

Whoo!

It's a lot of shoulder!

There's also two eliminations.

ALYONA: I'll do everything

in my power

to stay here

and fight another day.

Oh, no. Oh, God.

If I screw up, I'm going home.

Captions by Red Bee Media