All language subtitles for MasterChef Australia - S18E31-Eng

Boom!

Oh, judges!

Hello, hello, hello!

Trees in the back.

Oh, my God. Scary.

Black apron day today.

One of us is going home,
so the vibes are pretty heavy.

A beautiful native garden.
Oh, you can smell it.

Oh, there's some kangaroo paw.

But it's Aussie Classics Week

and I can see all these really
cool Aussie native ingredients.

(SING-SONG) What is going on?

You can really smell it.

This is really, really
interesting.

Morning, gang.
CONTESTANTS: Morning.

That's the spirit!

(LAUGHTER)

Now, of course, Bella,
welcome back to the competition.

Thank you.

It is great to see you up there
on the gantry.

You are safe.
Yeah.

Congratulations!

To close out
Aussie Classics Week,

we want you to celebrate

Australian native ingredients.

Ooh.
OK.

This really excites me today.

I love cooking with
Australian native ingredients.

Like, they're all so unique
and complex flavours,

and it's such a special way
to connect

to our cultural roots
in terms of food.

POH: Behind us, you can see

five native Australian
ingredients

that have been brought in...

..by a very special guest.

(CONTESTANTS MURMUR)

He's probably one of

the most-loved Aussies
in the country.

Wait.

He's grown up
in front of our eyes.

Oh, my God. Is it Robert Irwin?

He helps carry on his family's
legacy.

Robert Irwin!
No!

And he not only protects
Australia's wildlife...

It is!

..he champions it.
Wait, what?

Robert Irwin.

That's so cool.
No way!

He has a passion
for sustainability...

..conservation and Australian
native ingredients.

And he's just
a bloody great guy.

Please welcome - all the way
from Australia Zoo

on the Sunny Coast...

(EXCITED LAUGHTER)

..Robert Irwin!

(LOUD CHEERING)

Wow, this is so cool!

It's Robert Irwin in the house.
I just can't believe it.

Come on. Oh, yeah!

He's an Australian icon.
He's an Australian legend.

What's up? How are you?

This is bucket-list stuff.

That's so cool.

Robert Irwin has just lifted
the roof off this place.

I am loving it.

Wow. Holy moly!

(LAUGHTER)

JEAN-CHRISTOPHE: Well, Robert,

welcome to
the MasterChef kitchen.

This is such a dream come true.

Seriously, I grew up watching
this show.

Like, every year,

the most amazing things being
plated up...

To be here, to taste it,
to experience it,

to meet you guys...

..it's just a dream.
So, thank you.

I want to eat. Let's go.

(LAUGHTER)

That's so sick.
That's so funny.

Yeah.

Are you Australian?

He is Australian.

It took him two years
to understand a word I said.

So I've been training him up
for this moment.

The feeling's mutual.

I'm sorry, but...

Robert Irwin is bringing
the vibes.

I grew up with so much
Bindi The Jungle Girl.

It was, like, my favourite DVD.
Oh, my gosh!

I love that so much.

And there are
some blushing roses.

Luke, you were pretty
starstruck.

Yeah.
Look at the knees on him!

Um, yeah.
We're pretty...pretty....

This whole speechless thing
does not happen.

I got you, mate.

It's the boys that are
really surprising me today.

Aaron, like, you are
just beaming.

You're so much more handsome
in person.

Stop it, stop it!
But keep going.

Ooh, ooh.
Pull it together.

Ooh!

(LAUGHTER)

Oh, you ain't seen nothing.
You ain't seen nothing.

Mate, you are a busy, busy man.

You're doing amazing things
at Australia Zoo,

at the Crocodile Lodge.
Thank you.

And the Warrior Restaurant,
of course.

Yeah, sustainability is one
of the biggest parts of my life,

and I think that really goes
for cooking.

And we wanted to create
a restaurant

that really exemplifies
this local region.

You know, the Sunshine Coast,

some of the best Aussie produce
is grown right on our doorstep.

And we really wanted
to champion that.

It's our absolute passion
project.

But I tell you what, being
in the restaurant game now...

I thought crocodiles were
an adrenaline rush!

Being in the kitchen, mate,
that is ten times harder.

That's the best!

Well, I know it's elimination
day today,

but you are all lucky.

Robert has brought us

his favourite Australian
native ingredients.

No pressure.

Talking about food in front
of you guys is terrifying.

OK, first of all, lilly pilly.

This is one of my absolute
favourite Aussie ingredients.

It works really, really well
with duck,

but you can use it with
a lot of different dishes.

Very, very versatile.

Now, speaking of versatility,

this is the Davidson plum
or ooray.

I particularly love it as a jam.

It works great
with something sweet,

but I think savoury as well -

you know, some of those
heavier meats.

Man, I'm excited to see
what you guys do with this.

Next up, lemon myrtle.

Something that we incorporate
a lot

at the Crocodile Hunter Lodge.

And we have got...
Oh, I want to smell it.

Let's get in on this.

Ooh, yeah. That's good.

Get in there.
Love a bit of wattleseed.

Gonna get me some of this.
Come on, get into it.

(LAUGHTER)

I love that smell because
it just smells like home.

It's that, like, nutty,
chocolatey,

coffee kind of smell.

I love it.

Last but not least, river mint.

It's mint, but it's just got
that extra little pow, you know?

So, enjoy it,
but be careful with it.

Whoa!

I think one thing
for me stuck out,

and it was right at the end
where you said,

"Enjoy it, but be careful
with it."

I feel like that can be said

for every one of these native
Australian ingredients

because a little too much
and it is destroyed

because they are
very, very powerful.

AARON: Australian native
ingredients

are very unfamiliar territory
for me,

and they're going to pack
a punch.

So I'm definitely going to try
and use restraint,

but I really want Rob
to like my dish as well.

I really want him to taste it
and just... You know?

I'm genuinely so excited to see
what you do with 'em.

I imagine you guys...

It's like when I come upon
a venomous snake,

I'm like, "OK,
there's 50 different options

"I could do here."

And you'd be thinking
the same thing.

Like, you're just, like, pinging
with dishes that you could make.

Is that your way of saying cook
like your life depends on it?

Exactly. Cook like there's
a taipan staring you down.

DOT: No pressure.

You have 75 minutes
to make any dish you like.

But you must feature one of

the five Australian native
ingredients Robert's chosen.

The pantry and garden are open.

But, remember,
the reality is simple.

Whoever cooks the least
impressive dish today

will be leaving the competition.

Robert, any final words
of advice?

I've been overseas for most of
this year

and I've just come home.

I want you guys to make it feel
like I've just come home

when I taste that food.

Nice!
POH: Yes!

Do I get to do the honours?
Do it, do it, do it!

I've always wanted to do this.

Your 75 minutes...

..starts...

..now!
Go!

Wow! Like a herd of gazelle.

Oh, me fish.

Butter, egg yolk...

..cauliflower.
Look at that.

Jeez, I wish my house looked
like this.

Wow!

Oh! Oh! Smell that!
That's so good.

How is your...?
Are you a good cook?

See, I like cooking,

but I'm not a chef by any means.

But I do pride myself in

using ingredients
that are great.

I want to go somewhere like this
where it's got the best,

the freshest,
the most sustainable.

And if you use good ingredients,
you kind of can't go wrong.

That's right. Yeah.

Can we take from here?
Go hard.

GRACE: It smells so good
in here.

I'm so excited to cook
for Robert Irwin.

I'm the most familiar
with lemon myrtle.

And, to me, dried lemon myrtle

being a combo of
lemon and mint,

I think it will be really
beautiful with seafood.

Cool, cool, cool.

So today I'm doing
a version of fritto misto.

The lemon myrtle is going to be
a little sprinkle

on top of all the seafood,

and then I'm gonna make
a lemon myrtle aioli as well.

So a traditional fritto misto
is just

a big pile of delicious
fried seafood and vegies.

It's sort of the Italian answer
to tempura.

Nice!

But the flavour of lemon myrtle

can almost go a little bit
soapy,

so balancing and hero-ing
the lemon myrtle

in the aioli is going to be
super, super important.

Go, Grace! Woo!

Might throw some more in.

It is crazy to see Robert
in the kitchen today.

(LOUD CRASH)

LUKE: Are you OK?
ANNABEL: Yeah. Oh. So sorry.

Very exciting challenge today.

Um, I love native Australian
ingredients,

so I'm gonna make
ooray plum tart

with some Italian meringue
on top.

I think the ooray plum is
quite a tart ingredient,

so I might try balance it
a little bit with raspberry,

but not too much raspberry

because I want to highlight
the ooray plum today.

Today, I'm cooking scallops
and ooray plum two ways.

BELLA: Nice, Casper.

So I'm going to do a namas,

which is kind of like a
Torres Strait Island ceviche...

Yeah, that's a watery coconut.
Holy!

..and then a Japanese grilled
scallop version.

I'm going to try
and make an umeboshi butter,

but like 'ooray-boshi',
we'll call it.

We'll see how we go.

EMILY: Never used native
ingredients before.

So I'm kind of excited to see
what I can do with the flavours.

And I'm using the ooray plum

to make kind of like
a Peking-style sauce

that usually goes with
like a rainbow shredded beef.

And then I'm gonna deep-fry
some crispy rice noodles

as well to make it legit
take-out-looking.

Lemon myrtle. This is an Aussie
icon if I've ever seen one.

The best.

So, Robert, tell us,
is this Australian bushes?

Oh, yeah.
We're in the Aussie bush.

This is...

And here we find a contestant
in their natural habitat.

Rummaging!

We've spooked him. We've spooked
him. He's out of here.

Maybe we'll get another
sighting later.

So which of these ingredients
do you think

we're going to see most?
Is there one you

think everyone's going
to gravitate toward?

Well, the oorays are all gone.
Yeah.

Wow. Yeah, that is true.

I guess that's very versatile.

POH: Well, I'm going to ask you,
Robert,

you brought these
five beautiful ingredients,

what would you like to see?

I think, for me, I want
something

that I haven't really tasted
before.

POH: You want to be inspired.

I would want to use this
in my restaurant.

You know what I mean?
That's what I'm looking for.

What about you guys?

POH: I really hope that they try
and just focus on one ingredient

and balancing that flavour
and hero-ing it.

I don't think THEY need
to be a hero.

Yeah.
Yes.

And I'm worried that
some of them

are going to try and do
too much,

and it's going to be trouble.

ANDY: Yeah. They can't forget
what's on the line today,

because, unfortunately,

we're going to see
one of these guys go home.

Someone's going home.
No room for error.

POH: Robert,
do you want to go check out

what they're doing?
I want to get in there.

Let's do it.
Put me in, coach. You and me.

You've got to do poker face.
I got to be like, OK.

It's warm back here, Dot.
Goodness me!

Ooh! It's getting hot.

It might be Robert Irwin.
That's why it's so hot.

I'm feeling pretty good
with Robert Irwin in the house.

I feel a little bit nervous.
I don't know why.

I got a little bit of
the giggles.

That's a bit embarrassing.

I really want to impress
Robert Irwin.

He's got a great personality.

He is about the same age
as I am,

so that's really inspiring
for me.

Luke!
Hey-hey.

Luke! How are you, mate?
Nice to meet you.

How cool to have your buddy
here in the house.

Yeah.
Pretty awesome.

So I'm going to hero
the lilly pilly.

And I'm doing
a lilly pilly milly filly.

Wait!

Aussie classic using the native.
Yes.

And you said lilly pilly was
your favourite.

Dude, I... This...
What I'm gathering here,

this is a Robert Irwin dish
right here.

You got me right in the feels,
mate. I'm very excited.

That is the plan.
Very excited.

So where's the lilly pilly
going?

So lilly pilly is in the curd.
Yep.

And then I'm gonna do
a vanilla diplomat,

and I need to get pastry
in the oven.

I'm curious about the flavour
of the lilly pilly.

Can I try some?
Can I try some there?

Yeah, yeah, yeah.
Let me grab...

Yeah, but, remember, poker face.

Poh's trying to teach me
how to do a poker face.

OK, look at this. Ready?

OK.
It's pretty good.

That's good. It's good.
It's a pretty good poker face.

This is not my first rodeo,

but this will be my first
lilly pilly milly filly.

So I'm excited that you've got
ingredients that excite you.

Yeah.

Luke, it's all about the pastry

being beautifully caramelised
and balanced.

Yes.
OK?

Yeah, yeah.
OK, mate.

Making a milly filly in
75 minutes is a ginormous task.

Oh, far out, Luke.

I'm gonna have to
work really hard

to make sure that every element
is done perfectly,

and the flavours
work together seamlessly.

Fingers crossed.

CALLUM: Do you want to go
to the garden?

Yeah. I'll go.

I'll get some shiso.
I'll grab some finger lime.

I need to go as well.
Yeah.

Shall we go?
Let's go.

Race ya!

Every day that we cook
in this kitchen,

we are forced to dig deep...

Is this saltbush?

Where's the finger limes?

..and think really,
really creatively.

Here.
There. Yeah.

Sick. Ow! Spikey.

We're exposed to new things,

like when you start a new job.

And that's how I feel.

I'm remembering back when
I was, like, a baby nurse.

And that's how I feel now.

Because I'm, like, a baby chef
learning the ropes.

Are you hot?
Thanks, babe. I'm so sweaty.

It is challenging,
but now I've got a taste for it.

I'm like,
"I don't want to leave."

I want to stay on.
I want to stay forever!

Running!

I want to make it all the way.

I'm pretty new to
native Australian ingredients,

so I'm thinking I want to do
a protein

that's playing to my strengths
today.

I'm building this dish around
some cured coral trout.

Salty.

So I need to get the fillet
in the cure ASAP.

And I'm going to draw on
the native ingredients,

but use them in a way
that I'm familiar with,

like my ooray ponzu.

I'm hoping that
I can make this really tart,

sour, umami, salty, sweet sauce.

And then I'm going
to do some little garnishes -

a macadamia cream, my kosho,

my cucumber, my finger lime.

Nice.

I just need to balance
everything

and make it really delicious.

This is your habitat.
You have 60 minutes to go.

Yeah!

BELLA: What flavour ice-cream
are you doing, Aaron?

Wattleseed.

That's gonna be so good.
Thank you!

I feel like in
a couple of the previous cooks,

I've been playing it quite safe.

But I think in order to
progress,

I can't cook with fear.

I really need to challenge
myself.

I love having the dessert queen
over me.

I'll need it today.

So, today, I'm gonna jump out
of my comfort zone.

Aaron? Robert!
What's up?

How are you?
Good to see you, bro.

So just sussing out
your bench,

it looks like you're making
a sweet.

I am. So I've got
a wattleseed ice-cream.

I'm gonna make
a macadamia crumb,

and then I'm gonna have
a soy sauce caramel,

some of the ooray plum
as a gel just to dot around.

I don't want it to take away
from the wattleseed.

So it's just going to add
a bit of relief

from the richness of everything.

Yep.
Are you a sweet guy?

No, not at all.
He's not.

Aaron's not usually
a dessert cook.

So you're taking a risk
on a black apron day? Yeah?

I am, yeah.

I'm not here to play it safe.

I'm here to challenge myself,
push myself.

And I've got the energy today,
so I'm gonna go for it.

That's awesome!
High risk, high reward.

Whatever happens happens.
High risk, high reward!

I'm ready to go!
I'm pumped.

I think Rob's rubbed off
on me

'cause, like, his energy
and, like,

he'll risk everything
and fight crocodiles,

jump into a pit of snakes,
you know,

and I'm getting that now.

I'm gonna push the boat out.

I'm gonna do something
that I don't usually do.

I'm jumping into a dessert.
That's my pit of snakes.

What about this?
Here's something you can do.

You've done salsa, haven't you?
OK, OK.

That is generous!

We're gonna, like, do, like,
a step...

Ooh!
Which way do you go?

Oh, look at that.
Oh, look at that.

Bah! Bah!

Gee, she's good!

OK, mate.
You're up, Jean-Christophe!

You're not getting out of this.

You're not getting out of this.
We're going salsa.

We're going salsa. Ready?

Oh, come on.

Oh, that's...

I reckon he's got it.
I reckon he's....

Poetry in motion.

Boom!

PETRO: I can't believe I'm
cooking for Robert Irwin still.

A little bit.
A little bit of this.

I love him.
I'm just filled with energy.

Watch my feet here. Get a little
bit of these going. Oh!

But it is a black apron day.

So somehow I've just got to put
that out of my mind

and focus on the task at hand.

Petro.
Hello!

Oh, my goodness!
Petro, Robert.

So good to meet you.
Great to see you.

Honestly, it is an absolute
pleasure.

What's the go, man?
What are we doing?

I am doing a miso and wattleseed
glazed pork chop.

Miso and wattleseed glazed
pork chop.

I've marinated the pork chops
in sake,

salt, ginger, garlic
and wattleseed.

And then in my glaze,

the wattleseed will be
in there again with the miso.

OK, wow!

And I'm gonna make
a cauliflower puree,

which will also have
a bit of wattleseed in it.

And I'm gonna have
some pickled fennel and apple.

Wow. I've had
a lot of pork chops...

But not with miso!
But not with miso.

And not with wattleseed.

So, I'm excited to see
how that stands out.

Make sure that
it's really necessary

and that it's balanced.

There's a lot on the line.
Yeah.

No pressure.
Alright. Good luck, Petro.

Well done, mate.
I've got a lot going on.

Even though I haven't eaten
or cooked with it,

I've got wattleseed
in pretty much everything.

So I really need to make sure
that everything

is balanced to absolute
perfection,

because there's
so many good cooks

that a simple mistake
can see you going home.

It's time to lock in and focus.
Only 45 minutes to go.

BELLA: Come on, guys.

Yes! I'm so hungry.

Hannah.
Hello.

This makes me hungry, going,
"Oh, my God!"

You like chocolate mousse?
Yeah.

Yeah. Me, too. So I'm gonna do
a chocolate mousse dome

with an ooray plum insert.

It's a strong flavour.

It is. I just tasted it
and went, "Whoa!"

Pat!
What's up?

This smells good.
Thank you.

I'm going to combine
some Aussie classics today.

We've got lamb, beetroot
and ooray.

I'm excited.

And this is the time
to go full Australia.

That's right.
100% you're doing that.

You're doing that for sure, man.

Robert Irwin's here.

I never expected to see him
in the kitchen here today.

The ooray plum is

such a beautiful
sweet-sour floral fruit.

I'm gonna do a ooray plum
canh chua

which is a Vietnamese
sweet-and-sour soup.

Yeah, it should be
quite fragrant,

quite sweet and quite delicate,
too.

I need a little bit more
liquid, I know.

Oh, yeah.

Oh. Smoky.

Grace!
What's going on, Grace?

What are you doing?
Hibachi!

Yeah, I'm just cooking my prawns
with lemon myrtle...

Sorry. Are you getting it
in your eyes?

Are you smoking...?
It looks like a camp fire.

I like it.

OK.

Australian natives are awesome.

I really, really love them.

I really want to push myself

to serve something
that's super refined

and super beautiful.

Today, I'm going to be cooking
duck on the crown.

I have my duck, my glaze
with the ooray plums

and an ooray plum sauce.

And then I've got
my macadamias roasting

so I can turn that into a puree.

I've got my duck stock here,
which is looking pretty good,

and I can use it to let down
a bit of my sauce

and a bit of my puree.

There's a lot of things
going on, actually.

We're going good.
We're going alright.

Oh, that smells good.

Thank you. Got to go super hard
to get that crikey.

That's so good, Dot!

I really want to stay
in the competition.

I'm not ready to go home.

I mean, we joke that
I'm the runaway bride.

Although I did do
the marriage part,

but I've kind of left,

and this is my honeymoon,
I suppose.

Dot! How are you going?
Hello.

This is Dot.
Hello!

OK, Dot, talk me through it.

What's going on?
Today I'm making doughnuts.

OK. OK. Yeah, I'm sold.
You had me at doughnuts.

I'm not going home. Thank God.
Can we...? Is that a thing?

Doughnut immunity.
Can we do that?

We can start that today.

I'm not sure if that's a...

So I'm making a river mint

white chocolate creme pat

and a raspberry ooray plum jam.

And I've got a river mint sugar
that they'll be rolled in.

Jam doughnuts, I am pumped.
Oh, good.

I think it's so interesting

'cause no-one else
is featuring river mint.

Oh, really?
Yeah. So I think that's

a really good point
of difference in itself.

Yeah.
It's got to be the one.

Oh. No pressure.
Good luck, Dot!

Thanks, guys.
Looking good.

I love that Robert's excited
about my dish.

I've got my river mint
creme pat going.

I'm tasting as I go.

I feel like I've had half of
this custard by now,

but it tastes yummy.

I might just do a little bit
more, you know.

It's a little bit more
white-chocolate forward,

so I get a little bit more of
the river mint folded through.

OK.

My dough is looking good.

I'm just gonna give it
another five.

I'm just working on my raspberry
and ooray plum jam.

It's not as tight as I want.

I think I might
add a little more ooray.

I don't know if I've gone
'oo-cray',

but we're giving it a go.

Absolutely pumped
what's going on out there.

There is some good gear.
What are you excited about, Rob?

Oh, I mean, all of it.
First of all...

POH: Everything!
He's so excited.

The excitement in that kitchen.

Like, it's bringing
my levels up.

They were already pretty high.
I don't think that's possible.

Um, any dishes in particular?

Listen, Dot's making a doughnut

and I'm like, "Heck, yeah."
OK.

POH: What I love is she's
actually using the river mint

with white chocolate.

It's cool. It sounds really
awesome,

but I just don't want to be,
like, hit with - boom! - mint.

Oh, my gosh. You know, so...

And I really like the idea
of Luke's lilly pilly...

Milly filly.
..milly filly.

Lilly pilly milly filly.
Lilly pilly milly filly.

It sounds really good.

But with all of these,

I'm just going, like, "How are
we going to balance things out,

"particularly with
the Davidson Plum?"

There's a lot
of ooray being used.

Yeah.

Hey, can I....?
I think I'm done.

I think this guy's got a new job
and I just got made redundant.

Let's go!

How long have we got?

Oh, my gosh.

ANDY: 25 minutes to go!

Got to push, everybody.
Come on!

I've got no idea
where the time has gone.

I don't know if I was too busy
just focusing on Robert Irwin.

Hold on.
I'm here and you're there.

But now I'm hitting
the second gear.

A milly filly is
all about the pastry.

The pastry has to be flaky,
puffed, crispy.

And the plan is to have
a beautiful creme diplomat.

As we make a creme pat
super thick,

so that when you fold
in the cream at the end,

you get a beautiful texture
where it holds together,

but it's also really light
in your mouth.

So I need to get
that finished cooking.

Yeah, I really need a push now.

Something's burning.
Oh! Oh! Oh! Oh!

Yeah. It's burnt.

Oh, God.

Yeah.

Mate, it's pretty scorched.

I need this off grill.

It was on grill?
Yeah.

Is that the only piece
of pastry you've got?

Yeah.
Oh, mate!

(EXHALES)

POH: Luke!
Everything alright, mate?

Ah...

My pastry's come out
and it's burnt.

What do you think?

I think I can cut around
the outside.

Yeah.
Like, the rest is cooked.

Come on. You got it. You got it.

This is a black apron day.

Just because Robert Irwin's here

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

Alright.

I'm pretty much stressing out.

The pastry for
my lilly pilly milly filly,

the outside is very burnt,
but the inside...

OK. OK.
..it looks alright.

In fact, the inside's almost
a little bit undercooked.

So I'm putting my pastry
back in the oven.

Cut around the edges. Yeah?
Yeah.

Hopefully I can salvage
the middle and serve that up.

Otherwise, I'm not gonna have
a dish at all.

I'm not going home.

Yum.

I take my duck on the crown
out of the oven

and it is looking
really, really good.

The fat has rendered beautifully

and that skin
is really deeply golden brown.

I'm super happy.

I've got my ooray sauce
at a point

where it's really jammy
and really rich and tangy.

My macadamia puree is
tasting banging.

Vinnie, how are you doing, man?
I am very, very excited

to be cooking
with native ingredients.

I remember watching you on TV
and stuff,

and then I went out
and bought this book

about Australian natives
in your garden,

and I used to go for walks
along, like, the river track

and look at all these things.
Wow!

And it's good that I get to now
actually cook with them for you.

So it's pretty cool.
Oh, mate, that is awesome.

That's a nice full circle.
Yeah.

Oh, mate,
I'm excited to try it.

This is gonna be awesome.
Thank you.

Alright, guys, I'm like
a crocodile ready to strike.

Mate, I am hungry
and there are 15 minutes left.

Come on, everybody!
Go, go, go, go!

Argh!

PETRO: Ah, yeah.
Really under the pump.

Um, most important is
I get this pork chop done.

I'm making my miso
and wattleseed glazed pork chop

with cauliflower puree,

and I've got to get
a move along.

This, I've been way behind on.

That needs work.

It does need work.
Multi-task.

I know it needs work, Andy!
I'm under the pump here.

I would love to be just focusing
on my pork,

but I also need this cauliflower
tasting good.

And I need to finish balancing
everything.

Far out.

It's all a bit too much
right now.

Oh, I'll be pushing!

(SIGHS)

I think I've got
all my elements.

I've got the wattleseed
and the ooray.

I'm quite proud that
I've attempted a dessert

using two natives
with such strong flavours.

I get the wattleseed
from the ice-cream

and a nice pop of relief
from the ooray plum gel

and textures
from the macadamia crumb.

I'm very excited
because the flavours

that I wanted and just
the whole concept of the dish,

I can see it coming together.

It's a race to the finish!
Ten minutes to go.

Oh, my God. Uh...

I'm making
my ooray plum curd tart.

I'm just trying and tasting,

and hopefully it will
all come together

in the next ten minutes.

Going old-school
Chinese take-out.

So I featured the ooray plum

as my tangy plum-ish
tomato-ish sauce.

And then I did a rainbow steak

and I am serving it
in a take-out box.

It brought back a lot of
memories of, actually,

you know, being in
the restaurant with Dad,

a lot of nostalgia.

How are we tracking, Pat?

Yeah, I'm really happy
with the cook on the lamb.

Happy with the natives?
Yeah, with the plum,

I've got it in
with a beetroot puree.

And I'm going to brush it
on my lamb.

I taste all my elements together
for my cured coral trout.

I think they're balanced well.

It features ooray front
and centre,

And so I can get on
to slicing my coral trout.

The flesh is good.
It's nice and firm.

I'm able to get really fine
pieces.

I want to be
really, really careful

that every single piece
of fish gets

the perfect amount of each of
the little garnishes -

my cucumber, my kosho...

..my macadamia cream...

..and finger lime.

I really hope that playing
to my strengths

is going to keep me safe.

Oh, Dot.
How are you going?

Not as good as I'd like,
to be honest, darling.

Just keep going. Yeah?

It's time to construct
my river mint doughnuts.

I'm cooking them for two minutes
on either side in the fryer.

I'm coating my doughnuts
in a river mint sugar powder.

I've got my raspberry ooray jam.

BELLA: Are you happy, Dot?

Yep.
Good.

And I've got my river mint
white chocolate custard.

I'm loving the river mint
flavour

with the white chocolate.

It's really a nice combo.

They're coming along.

This is nothing I would make
before using these natives.

So although this is
a really stressful environment,

I'm actually having
a great time.

Robert's hungry

and there's only five minutes
to go!

Come on, finish it off.

Ah! Still needs
a little bit of work.

I'm going OK.

I'm making my chocolate dome
with an ooray plum insert.

Just working on, like, a little
creamy element on the side,

and hopefully
it comes together OK.

Oh!
Yeah.

Pretty happy with
how I've used the ooray.

Hopefully,
Robert does appreciate

how I've sort of used it
two ways.

Give him some inspo
for his restaurant, who knows?

I'm so sweaty.

I'm excited to bring my food
to Robert today.

The seafood is crispy
but also cooked well

and lemon myrtle brings
a distinctly Australian flavour

that a traditional fritto misto
doesn't have.

So now I think it's
all going to come down

to the cook on the prawns.

Luke!
Yeah.

I'm gonna cut out the middle.

Oh, mate.

Come on. You got it.

Oh. It's cooked through.
Yeah, it's cooked.

I'm gonna cut the outside out.

The pastry for
my lilly pilly milly filly,

it looks like the middle
might be salvageable.

I can start layering my
lilly pilly curd on the inside.

But, with
all the pastry calamity,

I didn't have time
to make this diplomat.

The creme pat,
it's gonna have to do.

It's way too thick.

I'm just gonna make sure
I get something on the plate.

Yeah, I'm definitely
a bit worried today.

Alright, everyone,
let's croc'n'roll!

One minute left.

ANDY: Come on, everybody! Push!

SOFIA: Let's go!
JEAN-CHRISTOPHE: Come on.

PETRO: It's going to be
touch-and-go now.

I have not left myself
enough time

to make sure that my pork chop's
cooked perfectly.

Argh! It's not good.

I'm pretty gutted.

I've just got to get
what I have on there.

So I put my puree down,
my pork chop on.

I get my pickles in a bowl.

And I've got everything up.

Time's up in ten...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one.

That's it, everybody.
Nice work.

Well done!

Smells good.

Oh, that looks so nice.

Definitely not ready to go home.

I've tasted it.
I really like it.

But the judges have, like,
such an intelligent palate

that maybe they might
taste something different.

But we'll see.

You alright? Huh?

That's beautiful.

What's wrong?

Um, yeah, I just...

Everything's not great.

I think I've let myself down.

It's all a guessing game

about whether that pork chop
is cooked,

so I could be
in the firing line.

Um...

Yeah, yeah. I don't know
what to think about this one.

The good news is Robert Irwin
brought

in some of his favourite native
Australian ingredients.

The bad news is,
after this tasting,

the bottom dish will be
eliminated.

First dish we'd like to taste
is Annabel.

ROBERT: No pressure.

It looks really good.

I have done a cured...

Coral trout.
Coral... Thank you. Sorry.

I've done a cured coral trout
with a ooray ponzu.

I've made a macadamia cream,
some kosho-inspired paste,

dehydrated ooray skin,

and some finger lime
and some cucumber.

I feel like there's a pow
waiting to happen.

I hope it's a balanced pow.
Yeah.

Annabel...

..that is proper
professional cooking.

I thought you were going to
say something else.

You guys have
the biggest poker faces.

I was just like, "Oh, no,
I've cooked it."

You've just been
very intelligent,

the way you've balanced
everything.

There's something about
that dry ooray skin

that is a little bit
Szechuan pepper-ish.

Ah.

It's just really good.

ROBERT: Yeah.

You know what? The hardest
part for that whole thing

was taking that first bite,
and I just start smiling.

I'm like... And I'm like,
"No, shut it down.

"Shut it down! Shut it down!"
No, you had a poker face.

I was watching it.
Really?

And I was like, "Give me
something, mate. Come on."

To me, it's perfect.
It's incredible.

So fresh, so new...
Aw.

..and it was so ooray.

I wanted a controlled pow,

and that's exactly what I got.

SOFIA: Wow, Annabel.

That is of a standard
that could be served

in restaurants
anywhere in the world.

But this is a plate
of Australian food.

I'm in awe of it.
It's possibly your best yet.

Sick!

How can I say it?

Annabel, 'ip-'ip-'ip...

JUDGES: Ooray!

Oh, thanks, guys. Thank you.

Oh, I'm happy for her.

Right.

Vinnie next, please.

(CHEERING AND APPLAUSE)

Hey, mate.

Hello.

Whoa.

That doesn't really look like
a typical Vinnie dish.

No.
Where's the burger?

(LAUGHS)

I want to push myself
to be a bit more refined.

I made duck roasted on the crown

with a macadamia
and black garlic puree

and an ooray sauce.

Let's do it.

Vinnie! That is so good!
(LAUGHTER)

Dude, I've been, like,
trying to contain it.

Dude. Dude, my man, like,
that is...

(CHEERING AND APPLAUSE)
Thank you.

..insane.

It's perfect.

Like, I could just go
at this sauce with a spoon.

It's so classic ooray.

The duck was one of if not
the best I've ever had.

It was awesome, man. So good.

And I've had a lot of duck.
Seriously amazing.

Vinnie, it's perfect.

There's enough fattiness there
from the macadamias

and the beautifully cooked duck

to withstand how sharp
that ooray is,

because that really
packs a punch.

Minimalism worked for you today,
so keep showing that restraint.

Really good job.
Thank you.

Vinnie, I love it.

It's very well presented.
It's delicate.

The macadamia, the olive oil
and the acidity on the top

of the plum... Oof!

It's going and playing tango
in my mouth.

Keep cooking like this,
you make me happy. Thank you.

ANDY: Well done, mate.
Thank you.

(CHEERING AND APPLAUSE)

OK, next one, Pat.

Pat!
(LAUGHS)

PAT: Lamb backstrap,
a beetroot and ooray puree,

beetroot
and an ale and spiced jus.

ROBERT: The meat was really
nice, like, really tender.

The ooray wasn't crazy
in your face.

It felt just like Australia
to the max.

Dude, solid.
Thanks, guys.

Casper.

CASPER: I've done scallops
two ways -

namas, Torres Strait dish,

and then grilled scallop
with an ooray-boshi butter.

I've never eaten scallops
out of a coconut before, mate.

I'm gonna scoop this up,
make a little leaf taco.

Here we go. All in.

POH: Casper,
really nice use of the ooray.

I love that you made a dish
from up north.

I've had quite a bit of namas
up that way,

and this is a great version
of it.

Thanks, guys.

Emily.

Order number 88.

(LAUGHTER)
Wow!

This is so cool!

Wow.

You got Chinese take-out.

This is rainbow beef.

I used the ooray plums,
and I decided to make

a take on rainbow shredded beef
with it.

It is so more-ish.
It's wonderful.

I just want to eat this.
I'm just like...

I want to just, like, shovel it.

I'm like,
"Give me all of this at once."

Can I take this? Can I?

It's takeaway.
It's already packaged up.

It's takeaway. I'm going
to be taking that with me.

Thank you so much.
Thanks, Emily.

Next up...

..Petro.

(CHEERING AND APPLAUSE)

You got this, brother.
You got this.

I made a miso
and wattleseed glazed pork chop,

wattleseed cauliflower puree,

pickled fennel and apple.

And then I've got some
uncooked wattleseed glaze

just to reinforce the flavour.

It was a very frantic cook
in the end.

You know, I would have
liked the last ten minutes

to really be able to finetune
everything,

really focus on that pork chop.

So, I hope it's cooked nicely,

but I have a feeling it might
be a little bit over.

OK.

Petro, what happens
if this is the last dish

you cook in this kitchen?

Ah... Ooh.

I'd be, um...yeah,
pretty disappointed.

I loved my time here.

Um, it's been the best thing
I've ever done.

And, um, yeah, I feel like
I've got a lot more to give.

POH: Should we...?

ROBERT: Ah, man.

Praying for you.

Well, it looks pretty good.

ROBERT: Pretty bang on, mate.

POH: You can breathe.

ROBERT: Let's get into it.

I...

..thought the cook on my pork
was good.

For me, really,
what sells this dish,

what just sets it apart,

it's that sauce.

I'm in love with this.

It's sweeter than I thought
it was going to be.

And I can really get

that wattleseed coming through
super nicely.

Thank you.

Petro, miso and wattleseed?

It's a match!

It just shows me
that your palate

is completely on fire.

(CHUCKLES)

What is amazing is you've used
cauliflower, fennel, apple,

miso with your wattleseed
to support the pork.

And it's very well balanced.

Thank you, Chef.

I really also love
what you've done

with the cauliflower puree,
which is good

because, mate, that thing
was still hard florets

with about eight minutes to go.
(CHUCKLES)

I didn't think I was going
to get a plate up today.

I'll be honest,
with 30 seconds to go,

I was still running
to get the pickles...

Yeah, so, I think,
in the future, mate,

like, you have to really
think about where I'm going

to go with the wattleseed,

and then just build out
around that.

I feel like there's a lot
of overcomplication sometimes

with your dish,
and that's probably why

you struggled to get something
on the plate.

Yeah.
Thanks, mate.

(APPLAUSE)

Amazing.

PETRO: Oh, my God.

Next up, Aaron!

I decided to jump out
of my comfort zone

and do a dessert.

I'm stressing.
I'm stressing so hard.

I hope that everything
is balanced.

Hello.
Here he is.

OK.

POH: OK, pressure. Robert Irwin
watching you like a hawk.

ROBERT: Yeah, I'm watching
your form, mate.

Breathing down
your quenelle's neck.

POH: Nice.
Ooh.

Oh, no!
ROBERT: OK. OK.

Take your time.

Yeah. That'll play.

Nice, nice.

I made my native ice-cream.

Wattleseed ice-cream,
a macadamia crumb,

a soy sauce caramel,

some ooray plum gel,

coral dusted with
some wattleseed as well.

What do you reckon?
Warrior Restaurant?

Do you reckon
it could be on the menu?

It looks good.
Yeah.

But I've got to taste it, mate.

At the start of the day, like...
At the start of the day,

I was like, "This is great."
"It's great!"

Look, we're talking
about refining dishes.

You've refined Robert Irwin.

Alright, let's do this.

Yes, yes, yes, yes, yes, yes!
That is so good.

Dude, wattleseed ice-cream.

We've got to up our game.

You've got to come
and show us a thing or two, man.

It's surprising.

As you're eating it, every bite,

you kind of just look forward
to the next.

So, I'm getting into the nice,
smooth wattleseed ice-cream,

and then while I'm getting into
the crunch, wait a minute! Boom!

There's the ooray.

That little bit of sour
just comes through.

It's perfect.

Zero notes here.

Bloody awesome, man.
Thanks.

What?! What?!

Like, that is legit cooking.
(JEAN-CHRISTOPHE LAUGHS)

Mate, that ice-cream?

It is just that beautiful
roasted hazelnut coffee flavour.

On the shelf -

get it off, eat a litre.

Well done.
Thank you.

And so starts Aaron's
dessert journey.

(CHEERING AND APPLAUSE)

You just turned
your Achilles heel

into what might be
your speciality.

Who knows?
JEAN-CHRISTOPHE: Well done!

Yeah!

(CHEERING AND APPLAUSE)
Thank you.

That was like him
at the start of the day.

"Hi!"

ROBERT: That was...
I'm happy for him.

POH: Amazing.
That was so good.

The next dish belongs to...

..Dot.

PAT: Yeah, Dot!

(CHEERING AND APPLAUSE)
Doughnuts.

Go nuts for doughnuts. Yes!

Dot, what have you made?

DOT: I've made
river mint doughnuts.

So, I have
a raspberry-ooray jam,

river mint
and white chocolate creme pat,

and then river mint sugar.

Why is one having
such a hard day?

Um, yeah, that one just kind of
went on its own journey.

We all get tired.

Yeah, we all get a little tired
sometimes.

It's like me
at the end of Sweet Week.

Dot...

..the ooray jam on its own
was tasty.

Unfortunately...

..the river mint,

it's so out of balance...

..and that really worries me.

Because on a day

where we wanted you to feature
a native Australian ingredient,

and we've warned you
about the pitfalls

that you can have
when it's too much,

this is a classic example
of being heavy-handed

with one of those
native Australian ingredients,

and it's created a dish that...

It could well send you home.

I'm so sorry to say it, Dot.
Yeah.

Dot, I think the first thing

is that it's very well made.

It was a really lovely texture.

But you have to be really
careful when you're working

with one ingredient,

and you're tasting it
over and over again,

that you're not losing
sight of it.

Mmm.
Because for that

to be so out of balance
is very uncharacteristic of you.

Thank you.

(APPLAUSE)

Sorry, mate.
It's alright.

OK. Next call, please.

Alyona.
(CHEERING AND APPLAUSE)

ALYONA: I made an ooray curd
and lemon myrtle meringue tart.

It feels like I'm looking
at one of these.

You know what I mean?
POH: Yeah.

It's like... It's very floral.

I think this is
the most intentional

and well executed use
of the Australian ingredients

that I've tasted so far.

Like, it's just so 100% ooray,

but it's not overpowering.

Oh, my gosh. Thank you.
(APPLAUSE)

Jackie.
(APPLAUSE)

JACKIE: Today, I've made
an ooray plum canh chua,

which is a Vietnamese
sweet-and-sour soup.

JEAN-CHRISTOPHE: Thank you
for introducing us

with a dish from Vietnam.

It is absolutely superb
the way you've cooked your fish.

The depth in your broth
is gently strong.

Your noodles are lovely.

It really, really
works very well, so thank you.

ANDY: Nice, Jackie!
ROBERT: Well done. Well done.

(CHEERING AND APPLAUSE)

Hannah.

Very cute.

HANNAH: I have made
dark chocolate mousse,

ooray plum gel, macadamia crumb,
ooray plum Chantilly cream.

Like, a really, really
weeny bit of Chantilly cream.

I have regrets. In my head,

it was, like, three times
that size.

It's not the size of the dog
in the fight.

It's the size of the fight
in the dog.

It's an interesting one, Hannah,
because the bones are here,

and, you know, it's kind of got

that Australian Black Forest
flavour going on.

So, there's heaps of potential.

But you said yourself you didn't

get to do as much today
as you would have hoped.

Yeah.
And when you've got a bunch

of amazing dishes
being cooked behind you,

you might actually end up
being part of the conversation,

even though we really enjoyed
the flavours.

Yeah.
Thanks, Hannah.

Thank you, guys.
Grace.

GRACE: I've made lemon myrtle
fritto misto.

Grace, the squid -
perfectly cooked for me.

And I love
that lemon myrtle salt.

Then we get to the prawn.

Closer to the head,

it was more undercooked.

So, you might be talked about

around the bottom,
I'm sorry to say.

Yep.
Thanks, Grace.

(APPLAUSE)

Luke, you're next.

(APPLAUSE)

LUKE: This lilly pilly
milly filly

isn't quite up to scratch.

I'm worried about the pastry,
and the creme pat is too thick.

This is probably the dish
that's going to send me home,

and I've got no-one
to blame but myself.

Luke, what have you made us?

I've made a lilly pilly
milly filly.

I wouldn't say
it's the prettiest

milly filly I've seen.
No, uh...

It's about what's in here.
That's what matters.

Yeah, exactly that.
That's what matters.

Shall we see?

Luke, quite ambitious to make
a mille-feuille in 75 minutes.

Um...

The flavour
of the lilly pilly curd

is delicious,

and the pastry is amazing.

So, thinking on your feet,
cutting those burnt edges off

was absolutely
the right thing to do.

But the creme pat,
it's quite bouncy still.

Yeah.

You shouldn't be able
to do that.

Yeah, I know.

So, yeah, some flaws,

but also some wins.

OK. Thanks, Poh.

Beautiful flavour.

You know? Lilly pilly-forward.

It's nearly like
lilly pilly sherbet.

I think we've actually done
a lilly pilly sherbet,

and, yeah, I definitely
got that vibe.

Well done for that, mate.
Thanks, Luke.

Alright. Good luck.

(APPLAUSE)

It is amazing to see
what magic you put up.

And thank you
for just knocking my socks off.

It's amazing, you guys.
Keep up the great work.

Having you in the kitchen today
was such a treat.

Your energy is electric.

Thanks, mate.
Put your hands together

for this absolute superstar.
Oh, thank you.

Robert Irwin!
(CHEERING AND APPLAUSE)

Australian native ingredients
are incredible to work with.

They can take your dish
to another level.

Some of you did it so well

you deserve a shout out.

Annabel, a beautiful plate
of cured coral trout.

Vinnie, your duck was
the best Robert's ever had.

Aaron, your wattleseed ice-cream
was phenomenal.

Well done, you three.

(CHEERING AND APPLAUSE)

Now to the tough part.

We saw some struggles today.

Unfortunately,

there was one dish
that was overpowered by...

..the river mint.

I'm sorry, Dot,
you're going home.

Dot, we're gutted for you, mate.

We know what an epic cook
you are.

Unfortunately, today,
it just wasn't your day.

Look around. You can see
how sad we all are here.

You're going to be missed.

DOT: Thank you.

Thank you all for, you know,
being my mentors during this.

And it's just been
a dream come true to be here

and to celebrate food every day

and to think about food
every day.

You know, maybe not river mint,
um...

(LAUGHTER)

But, um, it's been amazing,
so thank you all for everything.

I'm gonna miss Pat.

We're honestly
two peas in a pod.

We have such a giggle-up.

She's just an amazing cook.

Perfect sense of humour.

Yeah, she'll be missed.

And that's the way we all feel,
Dot.

From day one,

you have brought up so much
light into this competition.

When you open that cafe...

..we will be
your first customers.

Don't know about the cafe.
I'm coming up for a spicy marg.

(LAUGHTER)

Let's do it tonight.

(LAUGHTER)

Oh, well, thank you.

Shall I say my goodbyes?

(LAUGHS)

Are you keen to get out of here?
Got somewhere to be?

Spicy marg's calling me.

Come on, Dot.
Come on.

BOTH: Bring it in.

(CHEERING AND APPLAUSE)

Thank you.

I think I've really
found myself here.

I've found my dreams here.

And I feel like this
has given me the taste

of what I want my future to be.

Maybe a honeymoon.
Let's go on a honeymoon. God!

Guys, group hug. Bring it in.

It's been an absolute pleasure,
Dot.

I am really proud of myself,
so...

Yeah. I feel like I'm winning.

Give it up for Dot, everybody!

(CHEERING AND APPLAUSE)

ANNOUNCER: Next week,
on MasterChef Australia...

Please welcome Adriano Zumbo!

(CHEERING AND APPLAUSE)

..it's Sweet Week,

and their first lucky dip

is full of surprises.

Oh, damn!

But they'll pull out
all the stops...

We're going for it.
We're gonna go all out.

..for the sweet smell

of success.

I loved it.

It's absolutely delicious.

POH: I've never had anything

like that before.

ANDY: Yes!

I freaking love this.

SOFIA: This is phenomenal.

Bing, bang, boom.

Captions by Red Bee Media