All language subtitles for Masterchef Australia - S18e30-Eng

AARON: Here we go.

ANDY: Heya!

Hey-hey!
Hey!

Good morning, everyone.

POH: Morning.
Let's go, peeps!

Oh, it's a cloche.

EMILY: Oh, we've got a cloche.

Aussie Classics Week -
it's been great.

I've managed to get
my ice-cream into Coles.

So, yeah, really excited to see
what's in store for today.

What do you reckon
is under the cloche?

Good morning, everyone.
CONTESTANTS: Morning!

Today is no ordinary day

because, as of right now,

you are halfway
through this competition!

Yes!
Congratulations!

Yo!
(CHEERING AND APPLAUSE)

How exciting.
Drink it up.

GRACE: Halfway through
the competition -

I cannot believe
I've made it this far.

I'm so proud of myself.

I want to keep building
my way to the end.

It's so close, I can taste it.

Nothing about the journey
here has been easy.

And from here on in,

it only gets tougher
and tougher.

Today's challenge is all
about what's under this cloche

and who's about to walk
through those doors.

(CONTESTANTS EXCLAIM)

All week we've been celebrating
Aussie classics.

And if there's one thing
Aussies truly love,

it's an underdog -

a great comeback story.

(CONTESTANTS EXCLAIM)

A real fair dinkum
second chance.

(SCREAMING, EXCLAIMING)

Which is why you lot
won't be cooking.

(LAUGHTER, EXCLAIMING)

These guys will!

(CHEERING AND APPLAUSE)

Yay!

Miss me? (LAUGHS)

I never thought I'd see
the MasterChef kitchen again.

And there's a chance
that I can come back,

so I'm taking it.

Babe! Been so long, mate.

You left me, Captain Megs.

I'm so excited to be here.

Let's get it.
Oh, fellas!

Terrified, all the feels,
but I can't wait.

I'm here for the win today,
so I'm going to give it my all.

Welcome back, everybody!

(CHEERING AND APPLAUSE)

Now, unfortunately, Jeff,
Kanika and Olaolu,

they can't be with us today,
but they send their love.

We haven't just brought you back
because we missed you.

You are here
because every single one of you

showed promise,

potential,

moments of brilliance
that we haven't forgotten.

I hope you've been honing
those cooking skills

because you're about
to battle it out

for the chance to win back...

..one of these.

(CHEERING AND APPLAUSE)

100%, I want to get back
in the cook.

That's why I'm back here today.

I want a shot
at that white apron again.

Now you've had the reunion,

you lot wearing white aprons
can head up to the gantry.

You won't be cooking today,

but you've got
to be the ultimate cheer squad.

Get on up there.
(APPLAUSE, INDISTINCT CHATTER)

It's so great
having the day off.

There's a whole group of
amazing cooks in this cook-back.

This is going
to be a tough battle.

Come on, guys.

(APPLAUSE)

Miin, have you missed us?

Yeah.
It's so surreal being back here.

It's as if I'd never left.

(LAUGHTER)

And so, butterflies
in my stomach all over again.

Yeah.

Lydia, hello.

Hi.
So, tell us,

how hard are you going

to be fighting
to get this apron back?

Oh!

The hardest I have.

I can't see anything else
other than that apron right now.

I'd love to own it again.

The problem with having

your time in the competition
cut short

is that there's always
an amazing dish

that you never got to cook.

Mm-hm.

You leave wondering,

"Would things
have been different

"if I'd cooked that dish?"

Well, we want you
to have no regrets.

So, make us that dish.

There's heaps of dishes

that I didn't get to cook
in this kitchen.

I'm so excited
and chomping at the bit.

Knowing that there's only
one apron up for grabs,

I'm hoping that I can put
my dirty little hands on it.

OK, guys,

you will have 75 minutes

and full access to the pantry
and the garden.

Are you ready?
LYDIA: Yes!

(CHEERING AND APPLAUSE)
Are you ready?

(CHEERING AND APPLAUSE)

One more shot? Yes?
Yes!

Your time starts now!

Come on!
(CHEERING AND APPLAUSE)

BELINDA: Really good olive oil.

It is so good being back
in the MasterChef kitchen again.

I was the third contestant
eliminated

in the quick carb challenge,
and I was devastated.

I am sad.

And I've got to be honest
with you,

I'm very disappointed.
Yeah, me, too.

I'm so determined
to get full redemption.

Everyone can see I can cook.

I can hold my head high
and walk out of this kitchen,

or stay, and know that I did
something fabulous today.

So, I need to think up a dish
that is packed full of flavour.

Alright.
PAT: Go, Belinda.
AARON: Go on, Belinda!

Looking good, Belinda!

(CHEERING)

This is always an epic day
in the MasterChef kitchen,

when our eliminated contestants
get to come back in

and try and grab one
of these aprons again.

They're going to be absolutely
fighting for it, though,

because, look - look
how many of them there are, hey?

I know.
Just one of these.

One apron.
Yeah.

I am looking for, today,
to come back

with the dish of the century.

Mmm.
I want that.

Dish of the century?!
Yeah.

Oh, yeah, I think
that they have to make a mark.

Yeah.

That mark that they did not
have the chance to do before.

I think you're absolutely right.

Because I'm hoping
that when we taste the dishes,

we just go, "That's the one!"
That's right.

"We've been missing out.

"We need you to come back
into the competition."
That's right.

OTHERS: Let's go and see
what they're making!

We've officially fused.
Our brains are fused.

ANNABEL: Let's go, Lucy.
Cook that corn.

LUCY: I'm pushing
very hard today.

I would love to get back
in this competition.

I think getting
one of those aprons

and having a second chance
to come and cook

and learn more would be so epic.

Lucy!
Hello, Poh!

We have missed that huge

smile of yours so much.
I missed you!

So, tell us what you're making.

I've got lots of corn
on the go,

so I'm making a corn noodle soup
with scallops.

Yep.

You know, noodle soups
and everything is a dish

that I've made a lot
in the kitchen.

But, yeah, I just want to cook
something that I love to eat

and I'm proud of
and tastes good.

I kind of love that.
Yeah.

I think, like, cooking something
that comes naturally to you...

Yeah.
..I think is
a really good idea today.

So, what do you think
are the pressure points?

Because are you just making
the stock out of just corn?

Corn and dashi as well.

OK, so no chicken
or any other protein to...

No, it's just corn.
Wow.

Yeah, it's a bit strange.

So, I think that's how I sort of
want to stand out today.

That's your little point
of difference.

Yeah, exactly.
Yeah.

Do something
a little bit unique.

Yeah. For me, you have to really
focus on bringing depth

into that broth.
Yeah.

And make sure that the scallops
are cooked perfectly.

Yes, exactly.
OK.

Good luck.
Yeah, thank you, Poh.

Working with a hero ingredient,
such as corn,

can be really tricky.

Corn is very sweet,
and it's a vegetable,

so there's not a lot of depth
that you would usually get

if I did, like, a beef
or a chicken soup, say.

So, I need to be tasting it,
adjusting it,

and really making sure
it's got a lot of flavour

and depth in there.

Nice. (GASPS) So good!

Taste, taste, taste,
taste, taste.

Have you tasted it before?
Yeah.

OK, good. You've got this.

I'm adjusting with
some beautiful shiro dashi...

This needs a little bit more.

..miso and fish sauce.

EMILY: Come on, Lucy!

Go, Luce!

(LAUGHS)

Oh, my God, man.

GRACE: Oh, that's a big fishy!

MIIN: That's a big-ass barra.
(LAUGHTER)

Me, I would love the opportunity
to come back

and so much, so much.

Like, I think there's still
so many things I want to do,

so many dishes I want to cook.

And so, I really hope
I'll get my apron back today.

I was eliminated during
Heritage Week,

so it was a bummer.

Coming into the competition,

I wanted to showcase
my food culture.

To be given a second chance,
it's a great opportunity

to present more of a modern take
on the Malaysian dish.

Miin!
Hi.

Welcome back, my friend.
Thank you, Poh. How are you?

OK, tell me you're going
to punch hard

with Malaysian flavours today.
Yes, it is.

I'm making a masak lemak dish
with a barramundi.

Amazing!

So, it's spicy turmeric
coconut gravy.

I'm gonna make it
a bit more modern.

I'm going to use
a beurre blanc base

to make the sauce.

Really?
Yes, I am.

And why is...?
Why that strategy?

I wanted to refine the dish
so it would sit in Australia,

for our dining scene.
Yep.

So, I didn't just want
to do it a traditional way.

I love this.
Yeah.

So, give so much love
to that sauce.

And also, of course, the fish...
Yeah.

..has to be cooked really,
really well.

Will do.
OK?
I'll try my best.

Thank you, Poh.

Good luck.
Thank you.

So, traditionally, masak lemak
you start with a spice paste,

and then you would
just add coconut milk

or coconut cream to it.

But today, I'm actually using
beurre blanc as a base for it.

So, I'm actually using
rice wine vinegar,

which is not traditional,

but I wanted a bit more
Asian flavour to it.

And then, the spice paste
goes in with the coconut cream.

And then, finally,
the butter goes in

to give it that nice
rich texture and flavour.

Oh!
Oh, Miin!

It smells amazing.

That's epic, Miin.
Yum, yum, yum, yum.

Thank you. Just trying
to get it done in time.

That's the main thing.
Yeah, stop distracting Miin.

Sorry.
You cook, Miin.

Thank you.

EMILY: Come on, Captain Megs!

Let's go, girl!
Uh! Oh.

Gotcha.

Oh, my gosh.

This kitchen is crazy.

I love it!

Megs, welcome back.
Thank you so much.

What are you doing?

I'm going to do
a crispy-skin snapper.

Beautiful.
With a beautiful
champagne beurre blanc,

and with a burnt-leek ash oil.
Burnt-leek ash oil?

Yeah.
That's new.

Yeah, it is. I know.
That's new.

That's a new side of Megs.

I went home way too soon,
obviously in week one.

Yeah.
So, I mean, yeah, I've got a lot
to prove and a lot to show you,

so I really hope I get
that opportunity today.

Come on, Cap'n Megs!

Sorry, mate,
what was your name again?

Uh, do you want the prawny hand?
Give me the prawny hand.

Oh, I love it.

You find yourself back
in the MasterChef kitchen.

Yeah, yes.

Looking for an apron that you
only lost in the last challenge.

Yeah. It's been...
It's been crazy, man.

Every emotion has been felt.
Nice.

But it's awesome
to be back here.

Going to push
the boat out a bit.

(CHUCKLES)
Right.

I'm doing four courses. So...
Sorry. What?

Yeah.
Four?

Four courses. Trying to.

Four courses?
Yeah.

Wow!
So, I've got some scallops.

Going to be happening
with some cauliflower puree.

OK.
I've got a snapper crudo.

Yep.
I'm gonna do

a geotjeori-glazed eye fillet

with some pomme puree
and some pickled leeks,

and then some
butterflied prawns.

That is a lot of work
for 75 minutes.

Yes, it is.
But, look, my last chance

to get back
into this competition,

it means the world to me.
Yeah.

I've got to go for it
with everything that I've got.

OK, guys,
give us your best shot.

60 minutes to go!

(CHEERING AND APPLAUSE)

AARON: Plenty of time,
plenty of time. Come on!

(CHEERING AND APPLAUSE)

EMILY: Come on, Lydia,
let's go, girl. You can do it.

LYDIA: It feels so good
to be back. (CHUCKLES)

I have pep in my step today.

I feel great because
there's a glimmer of hope

that I can come back
into the competition.

I've only just left a week ago

on the increasing-decreasing
challenge,

but I'm ready
to get myself back in.

Lydia, welcome back.

Hi, Jean-Christophe.

We've been missing you a lot,
by the way. (CHUCKLES)

I've missed this place

a lot as well.

Tell us, what are you doing?
What is your shot today?

So I'm going to do
a Greek salad-inspired dessert.

A feta...
A dessert?

Yes, a feta and honey
set to panna cotta,

tomato veil, cucumber granita,
an olive crumb,

and an olive caramel.

Wow, you've got vision
in your eyes! I can see that.

Yeah, yeah. I'm gonna try it.

A Greek salad as a dessert.

Wow! I can't believe it.
Well, gonna try.

Really looking forward
to seeing this.

Thank you. Good luck.
Thank you.

(SIGHS)

Look, they asked for something
that I regret not doing.

And I definitely have regretted

not facing my phobias
of desserts.

This dish represents
how I've grown in MasterChef

and how desperately
I want to be here.

I've got so much more to show
and so much more to learn.

I feel like this is my time,
and it's so within reach.

I want nothing more,

nothing more than to win
the white apron.

I would just love it

if they loved this dish

and it got me back in.

I would just love that. Um...

It means everything for me
to be in this competition.

I feel like I was
a little slow off the mark.

And I'd love,
love the opportunity

to just do some more.

So, I'm hoping it's good enough.

AARON: Pump it, pump it.
Come on, Jack.

GRACE: You got it, guys.
ANNABEL: Oh, smells good.

EMILY: Y'all got to hustle!

Come on, Lydia! Let's go, girl -
you can do it!

Nice kneading, girlfriend.

You are the noodle queen.

Thanks for that.

Let's go!
Knead that dough, Lucy!

Knead that dough!

GRACE: Belinda,
what are you making?

BELINDA:
A whole spiced cauliflower.

Yum.
Oh, yum.

With a lot of butter.
(LAUGHS)

Good.

It feels great being back
in the kitchen.

It's just you forget
how much fun you actually have,

and you just get
in your own mind,
and you're doing your thing.

Being eliminated so early on

means that you haven't had
the full journey.

Since I was here,
I have gone home,

and for the first week,
I was like, "Nah,

"I don't want to cook."

But then, I just got back
into it and I started cooking

how I love cooking,

so that's what
I want to do today.

But today, I'm cooking a whole
roasted spiced cauliflower.

So, I cook this at home.

I do the whole one

with some beautiful sauces
and flatbread.

People don't expect
a cauliflower

to be the hero of a dish,
but using the whole cauliflower,

you can get so many
beautiful layers and elements.

It's got
so many different spices

and absolutely slathered
in butter.

You're basting, Belinda.

So I can get right
into the cauliflower.

Oh, that's cool.

Get right in there!

(LAUGHTER)

I just want to coat
that whole cauliflower

in that flavoursome butter,

and get right into all
those little florets.

And once that's in the oven,
I just keep basting.

And then, from the leaves
of the cauliflower,

I'm making a tahini,
pine nut, parsley sauce,

and it just lifts the dish.

Oh, yeah, Belinda!
Let's go. Come on!

I know how great it can look,
and I know how tasty it is.

And hopefully,
I end up with just

as good a result as what I do
when I make it at home.

JACKIE: I'm so excited
to see what Bella's doing

'cause she's a dessert girl.

Sh... Ooh.

Bella's, like,
an absolute weapon at desserts,

so it makes sense
that she's doing a dessert.

What is Bella doing there?
Go, Luce!

She's got some weird stuff
going on.

I can see capsicum, parsley
and chocolate over at her bench,

and I'm like, "What?"

This is cool.
This is cool.

What the hell?
I don't know what it is.

I don't know what this is.

My dish today
is called Nonna's Garden.

It's a capsicum sorbet,

a chocolate
and verjuice cremeux,

a chocolate soil,

a fennel gel
and a parsley powder.

HANNAH: Capsicum sorbet?

What?!

Girl!
Only Bella can pull this off.

I love this.
I might be crazy.

Using a lot of vegetables
in this dessert

sounds kind of strange,

but it's definitely
still a sweet dish.

A lot of these elements
I've made before,

but I've never done them all
in 75 minutes.

There's a lot
of elements involved,

and they're all
pretty technical,

and I need them all
to make it on the plate,

or else the balance of the dish
will be off.

So, it's a massive risk today

because I was eliminated
on a pretty complicated dessert.

GRACE: OK, gentle. Gentle. No.
That's OK. You've got more time.

Can I cut this mould?

Oh, man,
I don't know about this.

Take your time. Be precise.
Take your time.

I want to prove
that I can pull off a conceptual

and technical dessert.

Nice, Bella.
Come on, Bella.

I love this.

I just have my eye
on the apron today,

and I'm going to do everything
I can to try and get it.

Make the most
of your second chance!

45 minutes to go!

Far out!
(CHEERING AND APPLAUSE)

You've got this, guys!

Alita, that looks beautiful!

A little dumpling.

That looks so cute!

I'm making seafood dumplings,

so crab, scallop,
prawn dumplings,

with a coconut
aromatic red bisque.

Something that I love to do
in the kitchen

is take two things
and bring them together.

And this is a fusion

between two
very different countries.

A bisque is definitely French,

and I'm borrowing the flavours
from Thailand.

Hi, Alita.
Hello.

How are the dumplings going?

They're very chunky. (LAUGHS)
They are chunky.

I want them to be filled
with beautiful ingredients.

So, you've got dumplings,

and then you've got
this beautiful sauce.

Yep.

And tell me, so is it a bisque,

or is it more like
an Asian-style seafood sauce?

I would say it's in between.
OK.

Yeah.
Because you've started it

like a bisque?
Yeah, started it like bisque,

but I've put so many
Asian aromatics in here.

I can see. Beautiful.

OK. Good luck.
Thanks.

I definitely think my time
in this competition

ended way too soon.

And I plan on making none
of the same mistakes that I made

when I was eliminated,

and just deliver them something
so that the judges understand

that this girl knows flavour.

Oh, guys,
it smells amazing in here.

It's very exciting.

Some people seem to be playing
to their strengths,

and some people are just
going all out.

So, Miin is doing a masak lemak,

which is a traditional
regional curry, right?

But he's doing
a beurre blanc base,

so he's kind of refining it.

He wants it to be a plated dish
that can be served,

you know, fine-dining.
JEAN-CHRISTOPHE: Yeah.

So I think
he's really extending himself.

Yep.
And he's also playing

to his strengths.
Yeah.

And then, Lucy is making
a corn soup with noodles

and seared scallops.

She's known for her noodle soup.
Yeah.

Yeah.
The thing that worries me

a little bit is that
her soup base is entirely corn.

She's not using any protein,
so she's going to really have

to balance that
with a bit of acidity

and hope that she punches it
full of savouriness as well.

Yep.

So, Lydia,
guess what she's doing -

a dessert!
What?!

A Greek salad. Yeah.
A Greek salad dessert?

And it's got a Greek salad
on top of that, yeah.

Love it. I love it.

Now, wait, are you ready?

She's doing a panna cotta
with feta,

an olive caramel,

an olive crumb, a tomato veil

and a cucumber granita.

For me, a salad is a salad,

so it's exciting.

HANNAH: You can do this, Lydia.

We love a comeback kid!

30 minutes to go!

(CHEERING AND APPLAUSE)

Whoo!

(CHEERING AND APPLAUSE)

Thank you very much.
Thank you kindly.
Welcome.

Thank you so much.
So, tell us.

I'm just sweating down
these beautiful onions

with the champagne and some
beautiful champagne vinegar.

I'm gonna pop the butter in and
make a beautiful beurre blanc.

Strain that off,
and then we have some fish,

some little chippies,
and a leek ash oil is gonna go

a little bit through
the beurre blanc as well.

Wow! Where have you been?
Pretty.

I know, well, I can't wait
for you to try it.

You keep pushing, yeah.
OK, thank you.

'Cause there's only one apron,

and your dish sounds very,
very interesting.

Thank you. Thank you very much.

Checking in, Jack.

How are we going
with the four dishes?

Hey, mate.
Um, yeah, it's going. Um...

There's a lot going,
isn't there?

Geotjeori glaze is ready.

I've got the Scotch fillet on.

I've still got...

..still got to do
the butterflied prawns.

I've got a lot to do.
Like, come on, mate, push.

Yeah. Thank you. Cheers.
Come on, Jack!

Four courses is nuts.

GRACE: Keep pushing, guys.

I don't know.

I feel pretty stressed
right now.

I've started to fall behind
on my dessert.

Uh, about 20...

So, Bella, how are you doing?

It's going
to be a push for time.

So, my fennel gel is just
setting in the fridge.

My sorbet is in the churner.

My parsley is about
to be dehydrated.

My cremeux is what
I'm most worried about.

I am worried it's not going
to have enough time to set.

PAT: Keep pushing, Bella.
ANNABEL: Let's go, Bella.

It's taking a bit longer
than I'd like on the stove.

I'm looking at the clock,

and I would like
to have done this by now.

Remember, it's only 20 minutes
left to go, you know,

and it's only one apron, yeah?

Yeah.

I'm trying to create
such a complex dish.

Stressing me out!

I want the apron so badly today.

If I don't get my cremeux
in the blast freezer soon,

it's not going to make it
on the plate,

and my dish just won't work.

You're all back for a reason.
15 minutes to go!

(CHEERING AND APPLAUSE)

HANNAH: Nice one, Jack!

(CHEERING)

LUKE: That's flavour, Jack.

ALYONA: Hydrate, Bella. Come on.

How are we tracking here?

Oh, I'm really pushed for time.

I'm feeling under pressure.

I'm behind with my cremeux.

The only way I'm going
to get this done

is if I move as fast
as humanly possible.

ALYONA: Nice, Bella.
PETRO: Good job.

Keep going.

Once my custard base is done,

I add chocolate
and some verjuice.

Finally, it's time
to get it in the blast freezer

and get it chilled.

I've got a lot to do
and not a lot of time left.

Yeah, just got to keep moving.

I still need to do
the parsley powder,

and I need to spend
a lot of time on plating.

Yeah, if I don't leave
enough time for that,

the dish might not
live up to the concept

that I've promised.

LUCY: I'm going good.

I've done my scallops
and my noodles.

And then, I've basically
got to finish my soup,

make sure it's balanced

because the only thing
I'm using is the corn.

Today, the one thing
that's make or break on my dish

is definitely this soup.

So, I've been tasting
and adjusting as I go,

and I'm happy with it.

This tastes sweet.
It's salty, it's umami.

It's tasting really good.

But is it enough to get
a white apron?

So, I decide to make
a chilli oil.

EMILY: Run, Lucy!

This chilli oil
needs to be really pungent.

It needs to be really
vibrant in colour.

And I think this
is just something

that pulls
the whole dish together.

Yes, Luce! So beautiful.

You love a chilli oil.

Love. Obsessed.

MIIN: I think
I'm tracking quite well.

Just cooking my fish.

I've done the sauteed greens
and kaffir-lime-leaf oil.

I'm working on the sauce,
the masak lemak sauce.

It's coming together.

I think I've really elevated
the dish today

by making a modern beurre blanc
version of the sauce.

It's got a nice richness to it,

and there's a nice hum
of chilli.

I'm serving it
with sauteed silverbeet.

I like the fact that it's got
that slight bitterness to it,

and it also allows you
to kind of mop up the sauce.

GRACE: Oh, nice, Miin.
Look at that skin.

PETRO: It looks stunning.

I know this dish is packed
with Malaysian flavours,

so I'm hoping I've given myself

a shot at the apron today.

AARON: Let's go, Miin.

Oh!

Dumplings are in.

ALITA: Dumplings!

The dumplings
are all cooking away,

so I can solely focus
on my bisque.

This is definitely not
a traditional bisque.

I'm borrowing those techniques,

bringing them together
with Asian aromats.

That ginger and the lemongrass

and the garlic and lime
and the soy sauce,

coconut cream,

my fish stock,
as well as some tamarind.

Just making sure that bisque
is really balanced

because, at the end
of the day, it's a blend

of two very different cuisines.

I'm really happy with how
these bisque is tasting.

I feel like we've got
a nice splash of lime.

I can get all of
the other aromats out of there.

I think it's got
a lot of depth of flavour.

I'm pretty happy with it.

SOFIA: How's the bread
coming along?

BELINDA: Really yummy.
Really yummy?

Yeah, I'm really happy with it.

I've put a bit
of maple syrup in it.

Did you?
Yeah.

Right, cauliflower's
in the oven,

well and truly basted.

Sauce is really good -
it's got a good hit

of acid and spices.

And I'm just cooking
some nice flatbreads,

getting some colour on them.

I'm in a good position, yes.

I've put my heart
and soul into this today,

trying to get that cauliflower
to be full of flavour.

Yep. I'm going to get
this out now.

I want to show people

that cauliflower
can be the hero of a dish.

HANNAH: Oh, yeah, Belinda,
that looks beautiful.

I am so happy.

The cauliflower is just exactly
as I pictured it.

I think it looks beautiful.

And the spice has seeped
all the way in.

Nice!

Woo-woo!

The dish is really deep
and woody,

and the sauce is, like,
lemony and zesty,

and it just is
a really great contrast.

You just want to dive in.

Make it count.
Five minutes to go!

(CHEERING AND APPLAUSE)

GRACE:
Get it on the plate, guys!

I have made the panna cotta.
I've made the granita.

And I've made the tomato veil.

I'm about to make
an olive caramel.

Crystallise, and do not burn.

Stay.

I do believe what I'm doing
today is very risky.

I haven't heard or seen
or tasted

a Greek salad dessert before.

I need to keep tasting
every element

and imagine how this dish
would come together.

Oh, OK.

The caramel tastes lovely,

and it's going
to tie everything together.

I've got some
feta and honey panna cotta.

It's creamy.

Cucumber - it's refreshing
in a granita form.

The tomato veil,
it's a delicate savouriness.

You've got texture
and saltiness from olives.

ALYONA: Oh!

Lydia, that looks insane!
PETRO: That looks great.

Let's go, let's go, let's go!

I'm so happy
that it tastes good,

it looks good

and I'm hoping it's good enough
to get back in this competition.

OK, guys, prove you can do it.

Two minutes to go!

(CHEERING AND APPLAUSE)

EMILY: Get it on the plate,
Bella. Come on.

Yeah.

This place makes me push myself

to try to create crazy dishes.

But I've forgotten what
the pressure of the clock

does to you.

Come on, Bella.
GRACE: This is a stressful, eh?

I managed to get
all my elements done.

My biggest concern
is getting everything

in the right amounts

on the plate

so that each mouthful
is balanced.

That's it, Bella.
Beautiful.

PETRO: Gorgeous.

My chocolate
and verjuice cremeaux,

it's really creamy and rich.

My chocolate soil adds
a real nuttiness to this dish,

and the fennel gel complements
that with a bit of sweetness.

Come on, Bella!

And then, I want
the capsicum sorbet

to be the hero today.

It's just so fresh and sweet.

I think these flavours
work really well together.

Here we go, this is it!

JUDGES AND GANTRY: Ten, nine,

eight, seven,

six, five, four,

three, two,

one!
(CHEERING AND APPLAUSE)

GRACE: Good job, guys!

Good job.

Oh, everything's a mess.
(LAUGHS)

We had
eight returning contestants

battling it out
for just one apron.

May the best dish win.

The dish we'd like to taste
belongs to...Belinda.

(CHEERING AND APPLAUSE)

BELINDA:
I'm really, really proud

to present this dish
to the judges today.

I wanted to cook something
that I love,

and I know it's full of flavour.

There is so much resting
on this.

I want full redemption,

and I want to show
that I deserve to be here.

ANDY: Belinda,
what have we here?

A roasted, spiced
whole cauliflower.

Beautiful, Belinda.

Let's taste.
OK.

POH: Oh!
SOFIA: It's tender.

That's, like, butter.
First good sign.

(LAUGHS) It's cooked.

That's...
SOFIA: Yeah.

How much do you want it?

A lot, yeah.
How much do you want it?

Like, as you know,

I've watched the show
for a long, long time.

To make it to top 24
was absolutely amazing.

(TEARFULLY)
To leave when I did, um...

..was really hard
because I don't feel like

I got to do what I know I can.

So, I hope
that, whatever happens today,

that that is damn good.

Belinda, I think you've done
so much more than that.

That is flat-out delicious.

(CHEERING AND APPLAUSE)

Thank you.

Every skerrick
of that whole dish,

there is pounds of flavour.

I think the spice work
and the butter on the outside

is so powerful,

and the green tahini
where you've used

the cauliflower leaf
is really delicious.

I think you've put
your best foot forward

to put on an apron again.

So, congratulations.
Thank you, Andy.

This could exist on any table
as a beautiful share plate,

whether it's someone's home
or in a restaurant.

This is a showstopper.

Using a cauliflower
as your main element,

getting the green
to make your sauce,

and getting this turned
to something magical

is just very special.

Well done.

Thank you. That means so much.
Nice work, Belinda!

(CHEERING AND APPLAUSE)

Lucy, you're next.

(CHEERING AND APPLAUSE)

LUCY: I'm so happy with my dish.

I think corn is such
an underrated vegetable.

It's so yummy.

I've got a little bit of a taste

of being back
in the MasterChef kitchen,

and now I really want
that white apron.

JUDGES: Oh.

Whoa!

That looks unbelievable.

That looks like the kind of dish
I don't want to share.

Yes, totally.

Lucy, what have you made?

I've made a corn noodle soup
with scallops and a chilli oil.

Lucy, this is sublime!

(CHEERING AND APPLAUSE)

Yay!

You have done
the most magnificent job

of balancing that sweetness

with the dashi
and tiniest hint of miso.

And just those little bits
of charred corn

also adds just a very,
very tiny bit of bitterness.

It's absolutely your best bowl
of noodles you've served up.

I agree, I think
this is your best bowl yet.

I think texture and flavour
of the broth is just nailed.

The scallops - yes!

Like, beautiful caramelisation,
nice and opaque in the middle.

So, I think you've done yourself
justice with this one, for sure.

Thank you, guys.

(CHEERING AND APPLAUSE)

The next dish we want to taste
is yours, Meg.

I've done a crispy-skin snapper,

pickled fennel,
a burnt-leek ash oil

and champagne beurre blanc.

Oh!
No!

That's a shame.

Your fish, impeccable,

And also, I love
your little idea of doing

a burnt-leek ash oil.

The only thing is, I wish...

Yes, I wish too.

..you'd put a bit of cream
before putting your butter,

because this little pot
of the champagne butter

is so flavoured and so tasty.

Thank you. Appreciate it.

Jack.
Wow, look at that.

That looks heavy.
JACK: It's heavy. (LAUGHS)

This is Jack's table.

So, snapper crudo,

scallops
with cauliflower puree,

some butterflied prawns
with chilli garlic and parsley,

and then we've got
a geotjeori-glazed steak

with pickled leeks
and some roast potatoes as well.

That cauliflower puree,

it is so sweet and earthy
and silky and salty.

Really well seasoned.

But when you make four dishes,

you're gonna take your eye off
the boil for other components.

Yeah.

And had you used the time
that you spent doing your crudo,

you might have been able
to just take it from that 80%

to the 100% on the other dishes.

But, you know,
we love you for it.

Yeah. Thanks, Sofia.

OK, the next one we would love
to welcome back is Lydia.

(CHEERING AND APPLAUSE)

LYDIA: I'm really happy
that I went all out

and conquered my fears
of dessert.

It looks like a Greek salad.

Smells a bit Greek salad-y.

I'm really hoping
I nail the flavours

and that gives me an apron.

Lydia, what did you make?

I've made
a Greek salad-inspired dessert.

We have feta and honey
panna cotta,

a tomato veil,

a mint and cucumber granita,

and we have an olive caramel
with an olive crumb.

Oh, my golly gosh.

It still doesn't look
like a dessert to me.

I'm really interested to see
how you balance these flavours.

Yeah, so am I.

Lydia, this dish just shows

such an extreme evolution
of your thought process

since you've left.

Like, it's like
you've punched up,

like, ten notches

because this is
a highly conceptual dish.

And when I picked the dish up,

it smells exactly like
a Greek salad.

(LAUGHS)

And because
it doesn't smell sweet,

it's only when you dive into it
that you realise it's a dessert.

Well done.
Thank you so much, Poh.

The flavours are amazing.

The feta-honey
is beautiful, creamy, rich

with a little bit
of the fresh granita on top.

But my favourite part
of the entire dessert

is this kalamata olive caramel.

It's almost, like,
plummy and jammy,

and it has
this slight smoky earthiness

that black olives have,

but there's
none of that harsh saltiness

or the brininess in it.

It's just delicious.

I have never seen that before,

and it's just absolutely
superbly well balanced.

Thank you.
That's the most important thing.

I'm happy with the texture.

I'm happy with the colours.

Into your caramel, it is lovely.
It's just gentle.

I want the recipe, please.
OK.

Such a good job. Well done.

Thank you. Thank you.

(CHEERING AND APPLAUSE)

Next dish we'd like
to taste is Miin's.

(CHEERING AND APPLAUSE)

MIIN: I'm showing the judges

a side of me
that they have not seen

that much of in the competition.

Taking
a Malaysian traditional dish

and elevating it,
using modern techniques.

And I'm hoping it's good enough
for that white apron today.

SOFIA: Oh, wow!
Oh!

Go, Miin.

Oh, look at that.

Beautiful effect.

Miin, what have you made us?

MIIN: I've made
a barramundi masak lemak.

Miin, that sauce

is such a celebration
of everything

that I know and love
Malaysian food to be.

It is absolutely stunning.

I love the heat in it.

Just when you think
it's about to get worse,

it kind of just mellows out.

I think you came,
and you conquered.

(LAUGHS) Well done.

Your fish, barramundi,

look at that -
it's beautifully white.

It's lovely and flaky.
The skin is crispy.

Just perfect.

Miin, you always,
and credit to you,

dug your heels in,
and you were like,

"I'm going to show you
the traditional dish

"because that's what
I want to champion."

But then, you just did this.

Perfection with technique
and balance

and loads
of really complex flavour

inside this sauce,

in a refined way.

I do believe
that this plate of food

is worthy of getting that apron.

Good luck, mate.
Thank you.

(CHEERING AND APPLAUSE)

OK. Next one, please. Alita.

ALITA: I'm feeling
very satisfied with exactly

what I've plated up
here today,

and I'm really excited to show
the judges what I've got.

I know that this
is a tasty dish,

and I really hope
that they like that bisque.

Alita, what have you made?

I've made some seafood dumplings

with a coconut
Asian aromatic bisque.

If you call it bisque,

and it's not a bisque,
it could be a risk.

(LAUGHTER)

It's literally like waving
a red flag at a bull.

Alita, first,
I would like to say

that your dumplings
are absolutely fantastic.

Thank you.
The shellfish inside is cooked -

oh, that's the way I love it.

Now, your bisque.

Very unusual for me,
but very tasty.

I love the flavours.
I love the colours.

And you know exactly
what you're doing, step by step.

What you've got is
a really powerful sauce.

It's very, like, hot and sour,

which I really, really love.

I thought that
the dumpling filling,

I missed the seasoning.

You know, I would have loved
some soy, some sesame -

just something else in there.

Stoked that I just ate
another one of your dishes

because flavour is your game,

and we all need to taste
more of your food.

Thanks, guys.
SOFIA: Thanks, Alita.

(CHEERING AND APPLAUSE)

The next dish we'd love
to taste belongs to...

..Bella.
(CHEERING AND APPLAUSE)

BELLA: Today, I've really
challenged myself

in doing a pretty
ambitious dessert in 75 minutes.

The last time I did
something this technical,

it sent me home.

I'm really hoping
I've pulled it off today

and it can get me back
in the competition.

Bella, what have you made?

Today, I've made a dish
called Nonna's Garden.

It is a capsicum sorbet

with a chocolate
and verjuice cremeux,

a chocolate soil,

a fennel jelly
and some parsley powder.

I love the way
you've just delivered it.

like it's the most common thing
in the world

to use all those ingredients
together.

Yeah, yeah.

Not usual things for a dessert.

I want that.

I'm ready to be back
in the competition.

Let's have a go.

Bella,

we have missed the Bella touch.

This is absolutely beautiful.

When I heard capsicum
and parsley, I'm like,

"Surely that's not going to work
in a dessert,"

because they're just
such unusual flavours.

And what's really interesting
is the earthiness

and slight bitterness
of the chocolate

is what knits
everything together.

I really love it,
and I really miss

your little wacky combinations.

Thank you.

Bella, this is such a mature
and sophisticated dessert.

As you take
a spoonful of that sorbet,

you know, you get this really
intense capsicum flavour.

But then, because the texture
of your cremeux is so rich

and fudgy, and you've got

that little bit of brightness
and acidity in there

from the verjuice, it actually
melds together beautifully,

in a really layered way,

like an evolution
on your palate.

You need to be a pastry chef.

Thank you. I want to be.

Where the hell have you been?
(LAUGHS)

(CHEERING AND APPLAUSE)

You know what? You've produced
something which is unbelievable.

There is a lot
of different elements,

which is difficult to make,
and you did.

That combination of capsicum
and chocolate,

that is insane cooking.

Well done.
(CHEERING AND APPLAUSE)

We know how much you want
to get your hands on that apron,

but there's only one.

And you didn't
make our job easy.

There were four dishes
that really stood out.

Lucy...

..that corn noodle soup,
it was elite cooking,

and it perfectly highlighted

the classic combination
of corn and scallops.

Well done.

Thanks.

Lydia...

..your Greek salad dessert?

That was unreal.

It was an unexpected concept,

delicious,

and showed your evolution
as a cook.

Bella,

your Nonna's Garden dessert

was not only visually stunning
and expertly balanced -

you pushed the boundary
with flavour

and showed us something
we've never seen before.

Miin,

who took traditional
Malaysian flavours

and put a modern spin on them.

Yet again,
that sauce, it was impeccable.

We decided that the white apron
goes to the cook

who showed the most originality,

technique, balance

and who challenged us
the most with flavour.

So, welcome back
to the competition...

..Bella!

(CHEERING AND APPLAUSE)

Well done, Bella.

Thank you.

(CHEERING AND APPLAUSE
CONTINUES)

Well done.
Welcome back.

Thanks, guys.

How do you feel?
It's so strange,

but, like,
in the best way possible.

Like, yeah, second chances
don't come often,

and I'm just beyond grateful
to have earned this apron today.

And the cherry on top
is that you have immunity

from tomorrow's elimination.

How good is that? (LAUGHS)
That feels so good.

You get to come back
and have a rest.

JEAN-CHRISTOPHE: Have a day off.
(CHUCKLES)

It was such a treat to have you
all back in the kitchen today.

You are all such
incredible cooks.

We cannot wait to see

where your talent
and hard work takes you.

Goodnight, everyone.
Thank you so much!

Thanks, everyone.
Well done today.

Well done, Bella.
Well done, everyone.

Well done, Bell.

VOICEOVER: Tomorrow night...

Please welcome Robert Irwin!

(CHEERING AND APPLAUSE)

Yeah!

..we finish Aussie Classics Week

with the Aussie-est of blokes.

I want to eat. Let's go.
(LAUGHTER)

Ooh! Ooh!

You're so much more handsome
in person.

And...
Oh, look at that.

(POH LAUGHS)
Pah!

Let's go.

..in true Aussie style...

Go, go, go!

Cook like there's a taipan
staring you down.

..they'll go hard...

Are you OK?

..or go home.

LUKE: Oh, crap!
Oh, mate!

This is a black-apron day.

Just because
Robert Irwin's here,

doesn't mean someone's
not going home today.

Rob's rubbed off on me...

Wait!

..in, like,
how he fights crocodiles,

jump into a pit of snakes,
you know?

You're taking a risk
on a black-apron day, yeah?

I am.

Captions by Red Bee Media