1 00:00:01,000 --> 00:00:04,400 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:04,400 --> 00:00:07,600 ..an elimination had them up against a wall. 3 00:00:07,600 --> 00:00:09,080 CONTESTANTS: Ohh! 4 00:00:09,080 --> 00:00:11,160 JOCK: A green garden wall, 5 00:00:11,160 --> 00:00:14,400 filled to the brim with leafy greens and herbs. 6 00:00:14,400 --> 00:00:16,440 DANIEL: Taste test of leafy greens. 7 00:00:16,440 --> 00:00:18,480 Oh, awesome. (LAUGHS) 8 00:00:18,480 --> 00:00:20,240 They featured the foliage... 9 00:00:20,240 --> 00:00:22,560 Wow! ANDY: Four plants. 10 00:00:22,560 --> 00:00:25,280 ..and fought for their spot in the competition. 11 00:00:25,280 --> 00:00:27,080 DANIEL: I'm proud as punch with that. 12 00:00:27,080 --> 00:00:30,280 MEL: That was an absolute master class in vegetarian cooking. 13 00:00:30,280 --> 00:00:32,760 JOCK: It's dishes like that that win this competition. 14 00:00:32,760 --> 00:00:37,280 But in the end, Ali was the one to say farewell. 15 00:00:37,280 --> 00:00:39,800 Give it up for Ali, everybody! 16 00:00:39,800 --> 00:00:41,560 (APPLAUSE) 17 00:00:41,560 --> 00:00:43,000 Tonight... 18 00:00:44,160 --> 00:00:45,960 ANDY: Let's do this. 19 00:00:47,160 --> 00:00:49,400 (CONTESTANTS EXCLAIM) ALDO: Oh, my God! 20 00:00:50,600 --> 00:00:53,240 ALVIN: What is this? Like, what are we doing? 21 00:00:53,240 --> 00:00:57,480 It's the most mysterious of mystery boxes yet. 22 00:00:58,560 --> 00:01:00,440 SONG: then you're cold 23 00:01:00,440 --> 00:01:02,160 24 00:01:02,160 --> 00:01:04,360 then you're out 25 00:01:04,360 --> 00:01:06,240 26 00:01:06,240 --> 00:01:08,040 27 00:01:08,040 --> 00:01:09,840 28 00:01:09,840 --> 00:01:11,640 29 00:01:11,640 --> 00:01:13,240 we make up 30 00:01:13,240 --> 00:01:15,080 31 00:01:15,080 --> 00:01:16,960 then you're no 32 00:01:16,960 --> 00:01:18,760 33 00:01:18,760 --> 00:01:20,520 then you're down 34 00:01:20,520 --> 00:01:22,560 35 00:01:22,560 --> 00:01:24,440 36 00:01:24,440 --> 00:01:26,200 37 00:01:26,200 --> 00:01:28,120 we make up 38 00:01:28,120 --> 00:01:31,000 39 00:01:31,000 --> 00:01:32,080 40 00:01:32,080 --> 00:01:34,960 41 00:01:34,960 --> 00:01:36,960 42 00:01:36,960 --> 00:01:38,760 43 00:01:38,760 --> 00:01:40,600 then you're out 44 00:01:40,600 --> 00:01:43,640 45 00:01:58,440 --> 00:02:00,720 ALDO: 46 00:02:00,720 --> 00:02:02,320 47 00:02:02,320 --> 00:02:03,800 Another day in paradise. 48 00:02:05,600 --> 00:02:07,960 (LAUGHTER) MINDY: We get a hug! Come on. 49 00:02:08,960 --> 00:02:10,760 You get a hug, you get a hug! 50 00:02:10,760 --> 00:02:11,880 MINDY: You get a hug. 51 00:02:14,720 --> 00:02:16,040 JULIE: Whoo! 52 00:02:16,040 --> 00:02:17,920 Ooh... Ooh! 53 00:02:19,040 --> 00:02:21,120 ANDY: Come on, guys, let's go! 54 00:02:21,120 --> 00:02:22,640 Down the front! 55 00:02:24,680 --> 00:02:27,840 ALDO: That's a big box. JULIE: It is a tall one. 56 00:02:27,840 --> 00:02:29,240 Morning! 57 00:02:33,200 --> 00:02:35,440 How are we, guys? CONTESTANTS: Good! 58 00:02:35,440 --> 00:02:38,000 Ready to cook up a storm? Absolutely. Yes. 59 00:02:38,000 --> 00:02:40,440 Keyma, mystery box day - are you a fan or are you still trying to work it out? 60 00:02:40,440 --> 00:02:41,880 No, no, I like them. 61 00:02:41,880 --> 00:02:43,560 What's the best thing? 62 00:02:43,560 --> 00:02:46,320 It's just a matter of creativity, I guess. 63 00:02:46,320 --> 00:02:48,000 There you go. I mean, just grabbing one ingredient 64 00:02:48,000 --> 00:02:50,760 and doing the best you can with that. Love it. 65 00:02:50,760 --> 00:02:52,600 Well, you might be wondering 66 00:02:52,600 --> 00:02:55,400 why there's only one box up here today. 67 00:02:55,400 --> 00:02:57,400 But you should know by now, 68 00:02:57,400 --> 00:03:01,160 mystery boxes are never what you expect. 69 00:03:04,760 --> 00:03:08,080 (ALL EXCLAIM) 70 00:03:09,480 --> 00:03:11,720 Let's...do this. 71 00:03:14,680 --> 00:03:17,200 Ohh! 72 00:03:17,200 --> 00:03:18,960 Look at the light. Oh, my God! 73 00:03:18,960 --> 00:03:20,560 ALVIN: What is that?! 74 00:03:33,360 --> 00:03:35,040 It's a fake storm. 75 00:03:35,040 --> 00:03:37,280 Oh, for God's sake! 76 00:03:37,280 --> 00:03:41,960 There's this levitating cloud and it's, like, "What is this?" 77 00:03:41,960 --> 00:03:44,520 Like, "Are we...are we floating 78 00:03:44,520 --> 00:03:45,600 "up in the sky?" 79 00:03:45,600 --> 00:03:47,000 Like, "What are we doing?" 80 00:03:48,760 --> 00:03:52,120 MICHAEL: The weirdest start to a mystery box ever. 81 00:03:52,120 --> 00:03:53,800 How cool is that?! 82 00:03:54,880 --> 00:03:56,680 It's a rain cloud, obviously. 83 00:03:59,000 --> 00:04:02,160 And it symbolises what you'll be cooking today. 84 00:04:03,760 --> 00:04:05,440 Any ideas? 85 00:04:07,640 --> 00:04:09,200 MICHAEL: Clouds. 86 00:04:09,200 --> 00:04:11,600 MINDY: Light things. 87 00:04:11,600 --> 00:04:14,040 Food for a rainy day. ANDY: Ooh... 88 00:04:14,040 --> 00:04:16,440 Mindy's nailed it! ..Mindy. 89 00:04:16,440 --> 00:04:18,160 (LAUGHS) 90 00:04:18,160 --> 00:04:20,360 JOCK: Mindy, you're exactly right. 91 00:04:20,360 --> 00:04:24,240 We want you to bring us your best rainy-day dish. 92 00:04:24,240 --> 00:04:29,080 What do you cook on a day where it's cold, it's grey and it's rainy? 93 00:04:29,080 --> 00:04:32,480 You know the day when you just want something warming. 94 00:04:32,480 --> 00:04:34,120 That's what we're looking for today. 95 00:04:35,720 --> 00:04:38,720 If any of you can make your dish levitate today, 96 00:04:38,720 --> 00:04:41,040 I will give you an immunity pin. 97 00:04:41,040 --> 00:04:42,200 (LAUGHTER) 98 00:04:42,200 --> 00:04:44,160 JULIE: Alright! Game on. 99 00:04:45,480 --> 00:04:48,080 Challenge accepted. (LAUGHS) 100 00:04:49,480 --> 00:04:51,680 You'll have 75 minutes... 101 00:04:51,680 --> 00:04:53,800 Ooh, nice. ..to cook us any dish you like. 102 00:04:53,800 --> 00:04:56,320 The pantry and the garden are open. 103 00:04:57,880 --> 00:05:00,280 The least impressive four dishes today 104 00:05:00,280 --> 00:05:02,600 will go into a pressure test tomorrow. 105 00:05:02,600 --> 00:05:05,440 But it's not all doom and gloom 106 00:05:05,440 --> 00:05:07,720 because, today, we have some good news. 107 00:05:09,920 --> 00:05:12,160 Whoever cooks the best dish today 108 00:05:12,160 --> 00:05:14,760 will be fast-tracked straight through to immunity 109 00:05:14,760 --> 00:05:16,040 later in the week. 110 00:05:16,040 --> 00:05:18,600 (CONTESTANTS EXCLAIM) MEL: Oh, yeah! You heard that right. 111 00:05:18,600 --> 00:05:19,920 Cool. 112 00:05:21,120 --> 00:05:22,920 It's worth playing for, right? 113 00:05:22,920 --> 00:05:24,240 Yep. Yep. 114 00:05:24,240 --> 00:05:26,880 So, bring us something that warms our hearts. 115 00:05:26,880 --> 00:05:28,600 Bring us a winner. 116 00:05:29,880 --> 00:05:31,440 Your time starts... 117 00:05:32,920 --> 00:05:34,560 (CONTESTANTS EXCLAIM) 118 00:05:34,560 --> 00:05:35,800 ..now! 119 00:05:35,800 --> 00:05:37,720 (LAUGHTER AND CHATTER) 120 00:05:40,840 --> 00:05:42,600 Run! 121 00:05:42,600 --> 00:05:44,000 ALDO: How am I gonna approach this? 122 00:05:45,400 --> 00:05:47,720 DANIEL: Is there no galangal? 123 00:05:47,720 --> 00:05:50,280 There isn't? Uh, is there dried galangal? 124 00:05:50,280 --> 00:05:52,800 ALDO: The rainy-day food, comfort food, 125 00:05:52,800 --> 00:05:55,800 it's what I love, what I do better, 126 00:05:55,800 --> 00:05:58,600 and I can picture myself going back home, in Italy, 127 00:05:58,600 --> 00:06:00,320 in winter, 128 00:06:00,320 --> 00:06:02,360 and we got the fire going in the house. 129 00:06:02,360 --> 00:06:06,160 And then there is Nonna there - she's cooking all the classic... 130 00:06:06,160 --> 00:06:07,840 Parsley. 131 00:06:07,840 --> 00:06:10,720 So, I'm just remembering the simple ingredients 132 00:06:10,720 --> 00:06:12,000 that she uses in her cooking... 133 00:06:12,000 --> 00:06:14,000 Are there any brown onions? 134 00:06:14,000 --> 00:06:18,680 ..to make a very simple dish inspired by her. 135 00:06:20,080 --> 00:06:24,240 It's the expression of comfort food, the expression of love. 136 00:06:24,240 --> 00:06:26,280 And that's what food is - it's love. 137 00:06:27,520 --> 00:06:30,600 So, today I'm gonna cook pasta e fasule, 138 00:06:30,600 --> 00:06:33,240 which is pasta with beans. 139 00:06:33,240 --> 00:06:35,000 You alright? No, I'm alright. 140 00:06:36,920 --> 00:06:38,920 Bak Bin. (LAUGHS) Guess what I'm making? 141 00:06:38,920 --> 00:06:40,560 How are you? (LAUGHS) 142 00:06:40,560 --> 00:06:42,160 Pork again. 143 00:06:42,160 --> 00:06:45,080 And I love it because I know that you love pork belly... 144 00:06:45,080 --> 00:06:47,560 Yes! As much as we all love pork belly. 145 00:06:47,560 --> 00:06:49,000 What are you doing with it today? 146 00:06:49,000 --> 00:06:51,880 I'm making a nyonya dish called babi pongteh. 147 00:06:51,880 --> 00:06:53,000 Yeah. 148 00:06:53,000 --> 00:06:55,160 So, it's a comfort food that Mum used to make. 149 00:06:55,160 --> 00:06:56,960 It's a bit like a hug from Mum. Yeah. 150 00:06:56,960 --> 00:06:59,320 Like, it's such an ode to my mother... 151 00:06:59,320 --> 00:07:01,760 Yeah. ..who cooks beautifully. 152 00:07:01,760 --> 00:07:06,200 It's also a great dish to cook for someone that's called Pork Face. 153 00:07:06,200 --> 00:07:08,320 My family used to call me Pork Face. 154 00:07:08,320 --> 00:07:10,320 My mum and dad used to call me Pork Face. 155 00:07:10,320 --> 00:07:12,560 My uncles, my aunties would call me Pork Face 156 00:07:12,560 --> 00:07:18,000 because, as a child - and now - I love pork. 157 00:07:18,000 --> 00:07:20,120 Pork is my go-to protein. 158 00:07:20,120 --> 00:07:22,840 Like, when I have people over, pork belly. 159 00:07:22,840 --> 00:07:27,040 Oh, gosh, I'm starting to measure my love for people with pork! 160 00:07:29,400 --> 00:07:32,360 I think the most important thing is to get the pork in early, 161 00:07:32,360 --> 00:07:33,880 so it can actually have time to cook. 162 00:07:33,880 --> 00:07:34,960 OK. 163 00:07:34,960 --> 00:07:37,600 So, it needs to be sort of, like, tender 164 00:07:37,600 --> 00:07:39,120 and melt in your mouth sort of type thing. 165 00:07:39,120 --> 00:07:40,440 Yeah. And that's the aim. 166 00:07:40,440 --> 00:07:42,960 And I've got...I've got it now and I'm about to start this. 167 00:07:42,960 --> 00:07:44,600 Well, if Pork Face is your nickname, 168 00:07:44,600 --> 00:07:47,000 don't disappoint on the pork front, right? I better get it right. I know. 169 00:07:47,000 --> 00:07:49,240 Get it right. I know. Thanks, Mel. 170 00:07:49,240 --> 00:07:53,360 This is a good opportunity for me to cook something that I love to cook, 171 00:07:53,360 --> 00:07:56,200 and I want to aim to sort of get, 172 00:07:56,200 --> 00:07:58,400 like, the best dish of the day. 173 00:08:09,960 --> 00:08:11,280 Hey, Daniel. 174 00:08:11,280 --> 00:08:12,480 G'day, guys. How are you, mate? 175 00:08:12,480 --> 00:08:14,880 He's got the guns out. What's going on? Mate, what are you cooking? 176 00:08:14,880 --> 00:08:18,000 Uh, making laksa. Yum. 177 00:08:18,000 --> 00:08:19,600 When you guys were going on about 178 00:08:19,600 --> 00:08:21,160 rainy weather and stuff and being cold, 179 00:08:21,160 --> 00:08:23,640 it's not really something that we have the privilege of up there. 180 00:08:23,640 --> 00:08:25,360 So... In Darwin. 181 00:08:25,360 --> 00:08:26,520 No, not in Darwin. No. 182 00:08:26,520 --> 00:08:28,920 Tropical rain. Tropical rain. Monsoonal rain. 183 00:08:28,920 --> 00:08:31,680 So, yeah, that's the thing. It's weird. 184 00:08:31,680 --> 00:08:33,320 Back home when it's, like, hot 185 00:08:33,320 --> 00:08:35,320 people go down to the market and get a laksa. It's like... 186 00:08:35,320 --> 00:08:36,800 All the better. You know what I mean? 187 00:08:36,800 --> 00:08:39,480 Like, I don't know, you sweat it out even more, and it feels really nice. 188 00:08:39,480 --> 00:08:41,240 Yeah. Don't be shy on the spice. 189 00:08:41,240 --> 00:08:43,560 Yeah, we love it. We love a bit of spice. 190 00:08:43,560 --> 00:08:44,760 Yeah. Good. 191 00:08:44,760 --> 00:08:47,560 I'm excited. Good luck. Same. Thanks, guys. Cheers. 192 00:08:47,560 --> 00:08:49,640 Where am I up to now? 193 00:08:49,640 --> 00:08:53,600 I make this for the crew at the fire station all the time. 194 00:08:53,600 --> 00:08:55,840 Hopefully I can make it here in the MasterChef kitchen 195 00:08:55,840 --> 00:08:57,480 in 75 minutes. (CHUCKLES) 196 00:08:59,000 --> 00:09:01,200 In the paste alone, there's about 10 different ingredients. 197 00:09:01,200 --> 00:09:05,440 So, I have to try and remember that I need some dry chilli, 198 00:09:05,440 --> 00:09:08,440 fresh chilli, fresh birdseye chilli, 199 00:09:08,440 --> 00:09:10,840 ginger, galangal, lemongrass, 200 00:09:10,840 --> 00:09:12,520 coriander stem, 201 00:09:12,520 --> 00:09:14,880 candlenuts, peanuts, 202 00:09:14,880 --> 00:09:16,880 coriander seed, 203 00:09:16,880 --> 00:09:18,760 turmeric, 204 00:09:18,760 --> 00:09:21,160 dried shrimp, belacan... 205 00:09:23,480 --> 00:09:25,040 Anything else? 206 00:09:28,040 --> 00:09:31,480 Oh, and...and garlic and shallots. 207 00:09:31,480 --> 00:09:33,760 And I think that's it. How many items is that? 208 00:09:34,920 --> 00:09:36,320 It's a lot. 209 00:09:36,320 --> 00:09:39,160 So, I need to get that and blitz that up into a paste straightaway. 210 00:09:39,160 --> 00:09:40,160 (CHUCKLES) 211 00:09:41,320 --> 00:09:43,320 15 minutes gone already. 212 00:09:44,600 --> 00:09:46,880 That's alright. It's not like I have heaps to do. 213 00:09:46,880 --> 00:09:48,320 (CHUCKLES) 214 00:09:53,320 --> 00:09:55,640 My God, there's so much stuff. 215 00:09:55,640 --> 00:09:56,920 Where's was my chook? 216 00:09:56,920 --> 00:10:02,000 If it's a rainy day at my house and I'm getting my cook on, 217 00:10:02,000 --> 00:10:03,560 what I love to do 218 00:10:03,560 --> 00:10:06,840 is things that you don't normally have the time to do, you know? 219 00:10:06,840 --> 00:10:11,880 I'm making a Sri Lankan curry with an eggplant pickle. 220 00:10:11,880 --> 00:10:13,800 Of course, I've got to do it in 75 minutes 221 00:10:13,800 --> 00:10:17,960 so it doesn't have the same vibe as actual rainy day cooking. 222 00:10:17,960 --> 00:10:19,400 (GRUNTS) 223 00:10:19,400 --> 00:10:20,400 Muscles! 224 00:10:21,440 --> 00:10:25,520 Today I'm making a chicken jalfrezi... 225 00:10:26,560 --> 00:10:28,800 ..which is my favourite Indian curry. 226 00:10:28,800 --> 00:10:31,400 I mean, it rains a fair bit in Melbourne in the winter. 227 00:10:31,400 --> 00:10:34,600 So, pretty used to having some rainy day food. 228 00:10:34,600 --> 00:10:36,960 It's all bloody happening, Steph. Yeah. 229 00:10:36,960 --> 00:10:40,000 Rainy day food in the Weldon house, beef chilli was always our go-to. 230 00:10:40,000 --> 00:10:43,800 So, Mum's chilli con carne, it was literally a family favourite. 231 00:10:43,800 --> 00:10:45,600 We'd have it almost once a week. 232 00:10:45,600 --> 00:10:48,240 I think today I'll try and make it a little bit fancier. 233 00:10:48,240 --> 00:10:49,800 I'm going to do two types of beef, 234 00:10:49,800 --> 00:10:51,720 beef cheek that I cook in the pressure cooker 235 00:10:51,720 --> 00:10:53,120 so it's really pulled and chunky 236 00:10:53,120 --> 00:10:55,200 and then some beef mince, kind of like Mum would cook it. 237 00:10:55,200 --> 00:10:56,840 So, two textures. 238 00:10:56,840 --> 00:10:59,320 I really want to make it a really deep, rich chilli. 239 00:10:59,320 --> 00:11:01,640 Any chance you get to sit on the gantry is a good thing. 240 00:11:01,640 --> 00:11:03,600 I'll be gunning for that for sure. 241 00:11:03,600 --> 00:11:04,960 Hey, Keyma. Hello. How are you? 242 00:11:04,960 --> 00:11:06,640 What are you cooking? 243 00:11:06,640 --> 00:11:08,760 I'm cooking a Peruvian dish 244 00:11:08,760 --> 00:11:12,240 from the Andes, which is cold, rainy, muggy. 245 00:11:12,240 --> 00:11:13,880 It's called chupe de camarones, 246 00:11:13,880 --> 00:11:16,800 which is shrimp chupe or prawn chupe, prawn soup. 247 00:11:16,800 --> 00:11:20,880 It's kind of a mixture between a chowder and a bisque. 248 00:11:20,880 --> 00:11:24,360 I do really want that... 249 00:11:24,360 --> 00:11:25,520 ..you know, pass. 250 00:11:25,520 --> 00:11:27,680 You want to go straight into immunity, don't you? Free pass. Yes. 251 00:11:33,240 --> 00:11:35,160 Coconut. Coconut. 252 00:11:35,160 --> 00:11:37,000 Great. 253 00:11:37,000 --> 00:11:39,200 JOCK: It smells like you're cooking up a storm. 254 00:11:39,200 --> 00:11:41,440 You've only got one hour to go. ANDY: Come on, guys! 255 00:11:55,040 --> 00:11:57,160 TOMMY: Comfort food is my kind of challenge, 256 00:11:57,160 --> 00:12:00,640 and I love making food that makes people feel loved. 257 00:12:02,160 --> 00:12:05,840 Tommy, a fun mystery box challenge. A fun mystery box challenge today. 258 00:12:05,840 --> 00:12:07,520 How are you interpreting it? 259 00:12:07,520 --> 00:12:09,320 Because I always love the way your brain works, 260 00:12:09,320 --> 00:12:12,400 because you have such a fun sort of kid-like approach. 261 00:12:12,400 --> 00:12:13,720 Today is... 262 00:12:13,720 --> 00:12:16,280 Classic comfort food for me is coming home 263 00:12:16,280 --> 00:12:19,240 and Mum has made something really brothy soupy, 264 00:12:19,240 --> 00:12:20,800 some kind of noodles. 265 00:12:20,800 --> 00:12:22,800 Banh canh is something my mum loves to make. 266 00:12:22,800 --> 00:12:25,000 I ate it probably two or three times a week. 267 00:12:25,000 --> 00:12:26,960 She'd make a massive stock pot of it 268 00:12:26,960 --> 00:12:29,000 and then you'd eat it Monday, Tuesday, Wednesday. 269 00:12:29,000 --> 00:12:31,560 And then the great thing about that is that obviously, 270 00:12:31,560 --> 00:12:34,840 as the flavours develop, it just gets tastier and tastier. 271 00:12:34,840 --> 00:12:36,320 Yeah, exactly. 272 00:12:36,320 --> 00:12:39,000 Describe the energy of this broth. Yeah. 273 00:12:39,000 --> 00:12:41,320 It's very seafood based. It's pork. 274 00:12:41,320 --> 00:12:43,120 Pork at the bottom. But then we've got the crab. 275 00:12:43,120 --> 00:12:44,880 I'm going to use the crab shell. Beautiful crabs. 276 00:12:44,880 --> 00:12:47,880 Dried shrimp, dried scallops and dried cuttlefish as well. 277 00:12:47,880 --> 00:12:50,920 And it's just very, like, heaps of different layers of seafood 278 00:12:50,920 --> 00:12:53,040 to give it that really big oomph kind of factor. 279 00:12:53,040 --> 00:12:54,040 Fantastic. 280 00:12:54,040 --> 00:12:58,480 So, it'll have a really lovely kind of earthy seafoody kind of base Exactly. 281 00:12:58,480 --> 00:13:01,440 and feel really substantial and comforting. Yeah, exactly. 282 00:13:03,000 --> 00:13:05,680 You know, I feel like we all need a little taste of home nowadays. 283 00:13:05,680 --> 00:13:07,120 I think so. 284 00:13:07,120 --> 00:13:09,440 Look, the way you're describing it, the way your face lights up, 285 00:13:09,440 --> 00:13:11,840 I want to taste that in the food today. 286 00:13:11,840 --> 00:13:14,920 I know you can bring it. Oh, awesome. Thank you so much, Mel. 287 00:13:16,520 --> 00:13:18,440 Oh, wow. Alright. 288 00:13:23,000 --> 00:13:24,000 Let's go. 289 00:13:31,480 --> 00:13:33,840 Aldo. Hey, Aldo. 290 00:13:33,840 --> 00:13:36,160 Hello. What's cooking? 291 00:13:36,160 --> 00:13:39,480 I'm going a trip down to Memory Lane again. 292 00:13:39,480 --> 00:13:42,160 Nice. What are we making? 293 00:13:42,160 --> 00:13:43,240 Pasta e fagioli. 294 00:13:43,240 --> 00:13:46,880 Oh, so good. I love that. One of my favourites. 295 00:13:46,880 --> 00:13:49,320 And there are a million variations of it. 296 00:13:49,320 --> 00:13:50,320 What's yours? 297 00:13:50,320 --> 00:13:52,520 That's...my nonna's one. 298 00:13:52,520 --> 00:13:54,880 Your nonna's one. Neapolitan style. 299 00:13:54,880 --> 00:13:58,040 Tell me. It's very simple. 300 00:13:59,680 --> 00:14:01,200 So... 301 00:14:02,280 --> 00:14:05,720 Sorry, I'm homesick. And that's reflecting anything that I cook. 302 00:14:05,720 --> 00:14:07,720 And that's very... Not a bad thing. 303 00:14:07,720 --> 00:14:10,240 No, it's powerful, bro. 304 00:14:10,240 --> 00:14:11,600 I'm struggling, actually. 305 00:14:11,600 --> 00:14:13,080 Yeah. 306 00:14:13,080 --> 00:14:16,440 I'm cooking something that's... 307 00:14:17,600 --> 00:14:19,240 ..so close to my heart. 308 00:14:23,680 --> 00:14:26,640 Something that made me feel special for my family. 309 00:14:28,640 --> 00:14:30,760 I don't know if I can do this. 310 00:14:44,120 --> 00:14:45,920 I'm struggling, actually. 311 00:14:47,280 --> 00:14:50,520 The dish that I'm going to cook today, It's pasta e fagioli. 312 00:14:50,520 --> 00:14:53,680 Seriously, they're just beans with pasta. 313 00:14:53,680 --> 00:14:57,200 But the real connection to the... 314 00:14:57,200 --> 00:14:59,960 (EXHALES) 315 00:14:59,960 --> 00:15:03,240 ..to the dish comes from my nonna. 316 00:15:03,240 --> 00:15:04,920 Peas are my touch at the end. 317 00:15:06,240 --> 00:15:10,040 It's my way to go all the time that I got back home from Australia. 318 00:15:10,040 --> 00:15:12,560 So, the first thing that I ask, 319 00:15:12,560 --> 00:15:14,080 "Make me that." 320 00:15:14,080 --> 00:15:16,880 I'm super homesick. 321 00:15:16,880 --> 00:15:19,760 It has been a long time since that I've seen my family back in Italy. 322 00:15:20,840 --> 00:15:22,920 (SPEAKS ITALIAN) 323 00:15:22,920 --> 00:15:24,400 COVID kicked in. 324 00:15:24,400 --> 00:15:27,520 And I think that with the past couple of years, 325 00:15:27,520 --> 00:15:30,120 it made you realise how much important it is, 326 00:15:30,120 --> 00:15:32,160 the little things that you're missing. 327 00:15:32,160 --> 00:15:35,280 Having a hug from my mum, from my nonna, 328 00:15:35,280 --> 00:15:36,440 spending time with them, 329 00:15:36,440 --> 00:15:39,560 eating the food that she's still cooking at 93. 330 00:15:39,560 --> 00:15:41,840 And that's so special. 331 00:15:41,840 --> 00:15:43,280 Can I just say something? 332 00:15:43,280 --> 00:15:45,160 What better place to do it than in a MasterChef kitchen? 333 00:15:45,160 --> 00:15:46,160 Honestly. 334 00:15:46,160 --> 00:15:47,760 True. 335 00:15:47,760 --> 00:15:49,040 But that bring up my... 336 00:15:50,160 --> 00:15:52,480 Emotions. Totally. ..emotions. 337 00:15:52,480 --> 00:15:55,000 And, honestly, Aldo, 338 00:15:55,000 --> 00:15:58,240 The... Like, the thicker your accent gets, the better your food is. 339 00:15:58,240 --> 00:15:59,240 Honestly. 340 00:15:59,240 --> 00:16:02,320 We're very grateful that you share it with us. 341 00:16:02,320 --> 00:16:04,640 Thanks. Good luck. Spur me on. 342 00:16:05,640 --> 00:16:07,320 This dish needs love. 343 00:16:08,680 --> 00:16:10,720 It needs the love there 344 00:16:10,720 --> 00:16:13,880 as it has been shown to me from my grandmother. 345 00:16:13,880 --> 00:16:17,040 And that's what I want to translate today. 346 00:16:18,960 --> 00:16:20,920 I rubbed chilli in my eyes as well. 347 00:16:20,920 --> 00:16:22,480 This is why we love this man. 348 00:16:22,480 --> 00:16:24,680 He's all heart. He's all passion. 349 00:16:24,680 --> 00:16:28,560 And his food just reeks of it. So bring it on, babe. 350 00:16:28,560 --> 00:16:33,680 I need to try to get myself together and push through this cook. 351 00:16:33,680 --> 00:16:36,760 Please don't rain on our parade. Bring us a delicious dish. 352 00:16:36,760 --> 00:16:38,440 45 minutes to go! 353 00:16:38,440 --> 00:16:39,440 ANDY: Come on! 354 00:16:52,440 --> 00:16:55,320 ALVIN: My mum has passed this recipe on for babi pongteh 355 00:16:55,320 --> 00:16:56,760 and sambal ikan bilis. 356 00:16:58,000 --> 00:17:00,680 And only because I pushed her so much, 357 00:17:00,680 --> 00:17:03,720 because I've lived away from home for the longest time now 358 00:17:03,720 --> 00:17:07,280 and I don't get to eat Mum's cooking as regularly, 359 00:17:07,280 --> 00:17:09,240 as on tap as I would like to. 360 00:17:10,760 --> 00:17:12,640 Since she has given me this recipe, 361 00:17:12,640 --> 00:17:16,200 I've been perfecting it to get the right colour, the right texture, 362 00:17:16,200 --> 00:17:17,800 the right flavour. 363 00:17:17,800 --> 00:17:21,160 So, the pork is stewing, which is great. 364 00:17:21,160 --> 00:17:24,160 And I've got the... I started the ikan bilis, 365 00:17:24,160 --> 00:17:26,280 which is, like, dried anchovies. 366 00:17:26,280 --> 00:17:28,320 I'm going to make a sambal out of that. 367 00:17:28,320 --> 00:17:31,080 Sambal ikan bilis is quite spicy and funky. 368 00:17:32,600 --> 00:17:35,280 So, it's literally just chillies 369 00:17:35,280 --> 00:17:36,960 I chop up roughly. 370 00:17:36,960 --> 00:17:39,400 I toast up some sambal belacan. 371 00:17:39,400 --> 00:17:42,920 And I add that together and I process that into a paste. 372 00:17:43,920 --> 00:17:46,000 Oh, it's so good. 373 00:17:46,000 --> 00:17:48,480 Like, my mouth waters every time I talk about it. 374 00:17:50,320 --> 00:17:52,480 I think I cook the best when I cook from the heart. 375 00:17:52,480 --> 00:17:56,440 So, it would mean a lot for me to get a top dish with my mum's recipe. 376 00:17:57,720 --> 00:17:58,720 OK. 377 00:18:01,360 --> 00:18:06,760 So, I am making a Lebanese chicken stew with dried fruits and nuts, 378 00:18:06,760 --> 00:18:09,760 do some flatbreads, some dips, all that sort of stuff. 379 00:18:09,760 --> 00:18:11,400 So, it's like the epitome of what I go to 380 00:18:11,400 --> 00:18:13,400 when I'm cooking for friends and family. 381 00:18:13,400 --> 00:18:15,360 Yes, definitely comfort food. 382 00:18:15,360 --> 00:18:17,320 Yeah, I usually make desserts in this kitchen. 383 00:18:17,320 --> 00:18:18,680 Salt in there... 384 00:18:20,440 --> 00:18:21,760 They're my strength. 385 00:18:21,760 --> 00:18:25,680 It's what I love to do, but I want to show the judges that side of me. 386 00:18:25,680 --> 00:18:27,960 Cooking in the MasterChef kitchen 387 00:18:27,960 --> 00:18:30,000 is very, very different from cooking at home. 388 00:18:30,000 --> 00:18:32,240 This is definitely the longest I've been away from home. 389 00:18:32,240 --> 00:18:33,920 I still live with my mum and sister, 390 00:18:33,920 --> 00:18:36,160 so it's really tough not having them around 391 00:18:36,160 --> 00:18:38,720 and having that sort of support system with you. 392 00:18:38,720 --> 00:18:41,400 I'm definitely very close with my family. 393 00:18:41,400 --> 00:18:43,240 Mum's like my best friend. 394 00:18:45,360 --> 00:18:48,440 It's getting a bit tough without them, but yeah. No. It's good. 395 00:18:48,440 --> 00:18:50,280 So... Yes. 396 00:18:52,000 --> 00:18:54,920 Yeah, I miss... Yeah, I miss home a lot. Like... 397 00:18:59,280 --> 00:19:04,560 It's tough not to sort of be thinking of them the whole 75 minutes. 398 00:19:04,560 --> 00:19:08,560 So, now I need to keep a clear head, just staying focused. 399 00:19:08,560 --> 00:19:13,560 Hopefully, food that they love is something the judges love too. 400 00:19:17,280 --> 00:19:20,200 Whoo! Whoo! Flying crab legs. 401 00:19:20,200 --> 00:19:24,480 I am making banh canh cua, which is a crab and noodle soup. 402 00:19:24,480 --> 00:19:27,600 Usually I use canned crab. Shh. Don't tell anybody. 403 00:19:28,600 --> 00:19:30,080 I have started on my broth, 404 00:19:30,080 --> 00:19:32,360 which is a crab and seafood broth with the pork. 405 00:19:32,360 --> 00:19:34,520 I'm working on my noodles now. 406 00:19:34,520 --> 00:19:37,680 I've found the perfect ratio for banh canh noodles - 407 00:19:37,680 --> 00:19:40,640 half rice flour, half tapioca flour, 408 00:19:40,640 --> 00:19:42,880 a little bit of xanthan gum to put it all together. 409 00:19:42,880 --> 00:19:45,600 Once you boil that up, it's just super chewy 410 00:19:45,600 --> 00:19:48,400 and just stays super moist. 411 00:19:48,400 --> 00:19:50,120 Alright. Here we go. 412 00:19:53,800 --> 00:19:57,240 Oh, God, that's so satisfying every single time. 413 00:20:02,240 --> 00:20:05,520 Alright, Noodles done. I'm so happy with the texture of them. 414 00:20:05,520 --> 00:20:07,040 You know, they're the right thickness, 415 00:20:07,040 --> 00:20:09,240 quite thick compared to normal rice noodles. 416 00:20:09,240 --> 00:20:12,400 But, you know, it's got that perfect amount of chew as well. Bring on the funk, Tommy. 417 00:20:20,360 --> 00:20:22,560 It's raining epic dishes. 418 00:20:22,560 --> 00:20:24,080 And you've got 20 minutes to go. 419 00:20:29,560 --> 00:20:32,440 So heavy fish sauce, shrimp paste. 420 00:20:32,440 --> 00:20:34,040 I haven't even put any fish sauce in there. 421 00:20:34,040 --> 00:20:36,240 Oh, my God. It's so... (GAGS) 422 00:20:37,640 --> 00:20:39,440 DANIEL: There are some amazing places in Darwin 423 00:20:39,440 --> 00:20:40,680 that do a really good laksa 424 00:20:40,680 --> 00:20:44,440 and I've worked on trying to perfect my own recipe. 425 00:20:45,800 --> 00:20:47,800 I've blitzed all my paste up 426 00:20:47,800 --> 00:20:50,760 and I've got that simmering away in my broth now. 427 00:20:50,760 --> 00:20:53,600 And I'm just, like, cooking away. 428 00:20:53,600 --> 00:20:55,800 I've got my spoon and I've had a taste. 429 00:20:58,680 --> 00:21:00,240 And something's wrong. 430 00:21:00,240 --> 00:21:01,640 Um... 431 00:21:01,640 --> 00:21:03,120 Something ain't right. 432 00:21:06,080 --> 00:21:10,360 Something massively has gone wrong here, and I don't know what. 433 00:21:10,360 --> 00:21:14,080 For some reason that I can't quite figure out, 434 00:21:14,080 --> 00:21:17,000 it's just not tasting 435 00:21:17,000 --> 00:21:19,280 like how it's supposed to in my head. 436 00:21:21,920 --> 00:21:26,040 I can hear in the back of my head, this big clock just ticking away. 437 00:21:27,480 --> 00:21:31,080 Laksas take time to perfect. I don't want to be in a pressure test. 438 00:21:31,080 --> 00:21:34,080 And... Oh, God, I'm so stressed out. 439 00:21:47,120 --> 00:21:49,480 DANIEL: Just under 20 minutes to go 440 00:21:49,480 --> 00:21:53,360 and doesn't taste like my laksa from home at all. 441 00:21:56,440 --> 00:21:58,280 How you going, big man? 442 00:21:58,280 --> 00:21:59,400 Um... 443 00:21:59,400 --> 00:22:00,920 I've run into a problem. 444 00:22:00,920 --> 00:22:03,040 It's not the way it normally tastes in my head. 445 00:22:03,040 --> 00:22:04,880 I made it... 446 00:22:04,880 --> 00:22:06,720 I made it the other night, but it's missing a... 447 00:22:06,720 --> 00:22:07,960 And I don't know... 448 00:22:07,960 --> 00:22:09,280 The only real change that I've made 449 00:22:09,280 --> 00:22:10,680 is I've gone from fresh galangal to dried. 450 00:22:10,680 --> 00:22:12,400 Yeah, that's exactly what it is. 451 00:22:13,560 --> 00:22:15,520 Because of the dried galangal 452 00:22:15,520 --> 00:22:18,000 the taste of it is just bitter and it's overpowering. 453 00:22:18,000 --> 00:22:20,840 So I need to try and balance it. 454 00:22:20,840 --> 00:22:22,880 You've got a job to do, man. So... 455 00:22:22,880 --> 00:22:24,360 If I can balance it with some palm sugar, 456 00:22:24,360 --> 00:22:28,600 fish sauce, some lemongrass and ginger and lime... 457 00:22:29,600 --> 00:22:30,600 ..I think I might be right. 458 00:22:30,600 --> 00:22:32,760 I think I'll get it back to the point where it needs to be 459 00:22:32,760 --> 00:22:33,960 and then it'll taste right. 460 00:22:35,280 --> 00:22:36,800 But I need to gun it. 461 00:22:36,800 --> 00:22:38,000 Oh, my Lord. 462 00:22:38,000 --> 00:22:40,480 I'm running out of time, massively. 463 00:22:40,480 --> 00:22:42,480 Getting my steps up, eh? 464 00:22:47,160 --> 00:22:49,320 It smells amazing in here. 465 00:22:49,320 --> 00:22:51,240 And that usually means great food. 466 00:22:51,240 --> 00:22:54,160 15 minutes to go! Let's go, guys! Come on. 467 00:23:03,840 --> 00:23:05,400 Love those noodles! 468 00:23:07,880 --> 00:23:08,880 Min... 469 00:23:10,120 --> 00:23:12,280 It's not finished yet. Yum. 470 00:23:14,040 --> 00:23:15,760 I'm cooking pasta e fagioli. 471 00:23:15,760 --> 00:23:19,800 I think that this is one of the most humble dish that I could cook. 472 00:23:19,800 --> 00:23:21,240 Sare... 473 00:23:21,240 --> 00:23:22,920 ..try these. 474 00:23:22,920 --> 00:23:25,400 So I just got to do what I do best. 475 00:23:25,400 --> 00:23:27,560 Just cook with love. 476 00:23:27,560 --> 00:23:31,600 So, I'm using macaroni. The little macaroni. 477 00:23:31,600 --> 00:23:35,080 I'm using packet of macaroni in the MasterChef kitchen, 478 00:23:35,080 --> 00:23:38,280 which is something that I never thought in my life. 479 00:23:39,360 --> 00:23:41,280 That's my way that Nonna makes it. 480 00:23:43,040 --> 00:23:47,840 It's the depth of flavour that a dry pasta will give to the sauce. 481 00:23:47,840 --> 00:23:50,320 It will never be achieved with fresh pasta. 482 00:23:50,320 --> 00:23:53,000 I need just seven minutes to cook the pasta 483 00:23:53,000 --> 00:23:54,600 because then I want to let it sit. 484 00:23:54,600 --> 00:23:58,680 And then the heat will keep cooking until when it's right al dente. 485 00:23:58,680 --> 00:24:01,840 Tastes like home. Tastes like my Nonna's pasta. 486 00:24:01,840 --> 00:24:03,160 I need to hug. 487 00:24:03,160 --> 00:24:05,320 This is wild. 488 00:24:05,320 --> 00:24:08,760 I can feel the emotions sky high in me right now. 489 00:24:08,760 --> 00:24:11,960 It's definitely very exposing 490 00:24:11,960 --> 00:24:15,880 to sort of do something that I cook a lot at home 491 00:24:15,880 --> 00:24:17,120 with my mum and sister. 492 00:24:17,120 --> 00:24:18,480 It's definitely tough. 493 00:24:18,480 --> 00:24:19,680 I miss them a lot 494 00:24:19,680 --> 00:24:23,920 and I think the emotions can cloud your judgement of things so much. 495 00:24:25,360 --> 00:24:27,800 I'm trying to stay focused. 496 00:24:27,800 --> 00:24:30,360 My Lebanese stew is on the way. 497 00:24:30,360 --> 00:24:32,360 It's pretty much done. 498 00:24:32,360 --> 00:24:37,400 It's time to move on to my yoghurt sauce and my salad. 499 00:24:37,400 --> 00:24:40,760 It's like a tabouli, but just my own sort of variation on it. 500 00:24:40,760 --> 00:24:44,600 And it's pretty typical in Middle Eastern cuisine. 501 00:24:44,600 --> 00:24:48,920 This is definitely a representation of a rainy day at home. 502 00:24:48,920 --> 00:24:51,480 Hopefully, if it's something that my family and I love, 503 00:24:51,480 --> 00:24:55,320 that it can keep me safe today. 504 00:24:55,320 --> 00:24:58,240 I'm travelling, alright. 505 00:24:58,240 --> 00:25:00,440 I'm just sort of doing all the, you know, 506 00:25:00,440 --> 00:25:03,680 eating it all together to see if it works. 507 00:25:03,680 --> 00:25:06,480 I think part of my ease in this 508 00:25:06,480 --> 00:25:08,720 is because it's something that I'm so familiar with. 509 00:25:08,720 --> 00:25:12,080 Like, I cook this, you know, quite regularly. 510 00:25:12,080 --> 00:25:14,520 I've never cooked this dish for my mum. 511 00:25:14,520 --> 00:25:15,800 Oh, my gosh. Shame on me. 512 00:25:15,800 --> 00:25:18,800 But partly because I think she'll probably disagree 513 00:25:18,800 --> 00:25:20,960 with everything that I do. 514 00:25:20,960 --> 00:25:24,960 She'll never approve of this. There's always something wrong. 515 00:25:24,960 --> 00:25:26,960 I think this could be a top dish today. 516 00:25:26,960 --> 00:25:30,560 I'm happy with what I cooked and I would eat that dish. 517 00:25:30,560 --> 00:25:32,520 Can never find forks in there. 518 00:25:36,240 --> 00:25:38,880 Five minutes to go. Yeah. 519 00:25:38,880 --> 00:25:40,440 JOCK: Classic. Classic. 520 00:25:48,840 --> 00:25:50,840 Holy. Whoa. They're massive. 521 00:25:50,840 --> 00:25:52,680 They're beastie. Yeah. 522 00:25:52,680 --> 00:25:54,840 You sit on the lounge with it when it's cold. 523 00:25:54,840 --> 00:25:56,040 I like it. 524 00:26:00,520 --> 00:26:03,480 MICHAEL: But my chilli is definitely not the one that Mum would cook. 525 00:26:03,480 --> 00:26:05,200 My chilli is almost done. 526 00:26:06,800 --> 00:26:09,440 And now I'm thinking I'm going to smoke the sour cream today 527 00:26:09,440 --> 00:26:11,640 just to add another depth of flavour to the dish 528 00:26:11,640 --> 00:26:13,720 and make a rich, decadent dish. 529 00:26:15,960 --> 00:26:18,960 Hey. Can I use your big knife? Yep. OK. Cool. 530 00:26:18,960 --> 00:26:22,000 I want to make it the best chilli the judges have ever had, so... 531 00:26:22,000 --> 00:26:24,600 (COUGHS) (CHUCKLES) 532 00:26:24,600 --> 00:26:26,400 Chilli's getting me in the neck. 533 00:26:28,640 --> 00:26:30,440 The curry is done. 534 00:26:30,440 --> 00:26:32,320 I just have to finish the pickle. 535 00:26:36,680 --> 00:26:38,800 It smells good. Thank you. 536 00:26:38,800 --> 00:26:41,320 I certainly hope that when the judges eat this dish, 537 00:26:41,320 --> 00:26:44,600 they can see themselves around my table on a cold, wet winter's day. 538 00:26:44,600 --> 00:26:46,120 That's nice. 539 00:26:46,120 --> 00:26:48,280 Final two minutes. My curry looks great. 540 00:26:48,280 --> 00:26:50,160 It's a nice, vibrant red colour. 541 00:26:50,160 --> 00:26:52,120 I've been tasting this jalfrezi the whole way through. 542 00:26:52,120 --> 00:26:54,280 I've tried to balance it really nicely. 543 00:26:54,280 --> 00:26:55,360 Ooh, it's got a nice heat to it. 544 00:26:55,360 --> 00:26:59,240 It's so spicy, I think it's left my palate a bit fatigued. 545 00:26:59,240 --> 00:27:02,320 And I'm finding it hard to determine if it's sweet enough, 546 00:27:02,320 --> 00:27:04,560 if it's sour enough, if it's a salty enough. 547 00:27:04,560 --> 00:27:06,600 Getting a little bit nervous. Definitely. 548 00:27:06,600 --> 00:27:09,680 I'm just hoping that it stacks up to the other jalfrezis 549 00:27:09,680 --> 00:27:10,960 the judges have had in their lives. 550 00:27:10,960 --> 00:27:13,800 Let me just turn this down. 551 00:27:15,200 --> 00:27:17,040 Oh, my God. I have to put my prawns in. 552 00:27:18,520 --> 00:27:20,440 My soup is almost done. 553 00:27:22,680 --> 00:27:25,200 And I just have to cook the prawns. 554 00:27:25,200 --> 00:27:27,920 I'm feeling really proud with my dish. 555 00:27:27,920 --> 00:27:31,600 It looks amazing and it tastes delicious. 556 00:27:31,600 --> 00:27:33,640 JOCK: You've only got one minute to go. 557 00:27:35,280 --> 00:27:36,920 TOMMY: When I taste this broth... 558 00:27:38,160 --> 00:27:42,280 ..straightaway, I get sent back to home. 559 00:27:43,640 --> 00:27:45,000 Noodles are done. 560 00:27:45,000 --> 00:27:48,760 Just getting the finalising touches happening. 561 00:27:48,760 --> 00:27:52,160 Making sure my broth is really, really flavourful. 562 00:27:52,160 --> 00:27:55,560 12-year-old Tommy just getting ready for a quick little lunch, 563 00:27:55,560 --> 00:27:56,800 some of that broth. 564 00:27:56,800 --> 00:28:00,480 And it's so comforting to feel that way in this MasterChef kitchen. 565 00:28:02,280 --> 00:28:05,920 So it would mean a lot to me to win immunity 566 00:28:05,920 --> 00:28:07,480 on a dish that's so close to home. 567 00:28:17,720 --> 00:28:20,120 ANDY: Come on, guys. Ooh, it's getting there. 568 00:28:20,120 --> 00:28:21,720 JOCK: Final touches, everybody. 569 00:28:23,600 --> 00:28:25,800 Let's make it a big one. Make it a big one? 570 00:28:25,800 --> 00:28:27,120 Let's make it a big one. A big one. 571 00:28:27,120 --> 00:28:28,160 Yeah. Go on. 572 00:28:28,160 --> 00:28:29,800 Ten! 573 00:28:29,800 --> 00:28:30,960 Nine. 574 00:28:30,960 --> 00:28:32,920 Eight, seven. 575 00:28:32,920 --> 00:28:34,800 Six, five, 576 00:28:34,800 --> 00:28:36,560 four, three, 577 00:28:36,560 --> 00:28:38,440 two, one. 578 00:28:38,440 --> 00:28:39,960 That's it! 579 00:28:41,640 --> 00:28:42,840 Whoo! 580 00:28:44,400 --> 00:28:45,600 Oh! 581 00:28:47,160 --> 00:28:48,840 Oh, my God. 582 00:28:55,040 --> 00:28:58,520 DANIEL: I got it pretty close to the balance that I wanted. 583 00:28:58,520 --> 00:29:01,480 It just needed a little bit more citric notes. 584 00:29:01,480 --> 00:29:02,960 Really gutted about that. 585 00:29:02,960 --> 00:29:05,040 I still got pretty well all my elements on the plate 586 00:29:05,040 --> 00:29:06,800 except for a few. 587 00:29:06,800 --> 00:29:08,400 Um... 588 00:29:08,400 --> 00:29:10,760 So who knows? Four people might have had other mistakes as well. 589 00:29:10,760 --> 00:29:12,360 You never know. 590 00:29:12,360 --> 00:29:14,720 Who knows? Miracles can happen. 591 00:29:16,120 --> 00:29:17,800 Yeah. Just gutted, though. 592 00:29:20,560 --> 00:29:24,080 We may have given you a cloud for today's challenge, 593 00:29:24,080 --> 00:29:28,840 but it's clear that you're all struck by a bolt of inspiration. 594 00:29:28,840 --> 00:29:30,720 We're looking for the bottom four dishes 595 00:29:30,720 --> 00:29:32,080 to go into tomorrow as pressure test. 596 00:29:32,080 --> 00:29:35,200 But if you cook the best dish, 597 00:29:35,200 --> 00:29:37,600 it's straight through to Thursday's immunity. 598 00:29:39,480 --> 00:29:42,920 First dish we'd like to taste belongs to... 599 00:29:42,920 --> 00:29:43,920 ..Aldo. 600 00:29:47,200 --> 00:29:50,480 This dish is so close to my heart. 601 00:29:50,480 --> 00:29:53,880 It represents my family, love. 602 00:29:55,120 --> 00:29:57,920 So, if the judges think it's too simple... 603 00:30:02,040 --> 00:30:04,120 ..it's going to be devastating. 604 00:30:17,520 --> 00:30:19,000 (EXHALES) 605 00:30:19,000 --> 00:30:20,800 Aldo, what's the dish, please? 606 00:30:20,800 --> 00:30:24,640 Pasta fazool which is a pasta fagioli, pasta with beans. 607 00:30:25,840 --> 00:30:28,000 A dish like pasta e fagioli, 608 00:30:28,000 --> 00:30:30,920 there are hundreds and hundreds and hundreds of versions. 609 00:30:30,920 --> 00:30:32,840 What makes yours... 610 00:30:32,840 --> 00:30:34,640 ..the right one? 611 00:30:34,640 --> 00:30:38,960 It's actually there is not a right one but there is my nonna's one. 612 00:30:38,960 --> 00:30:40,400 Yep. 613 00:30:40,400 --> 00:30:42,200 That's love. 614 00:30:42,200 --> 00:30:45,200 It means so much because it is... 615 00:30:46,680 --> 00:30:49,920 ..the food that comes from...heart. 616 00:30:49,920 --> 00:30:52,000 From the bottom of the heart. 617 00:31:10,400 --> 00:31:12,080 (APPLAUSE) 618 00:31:18,560 --> 00:31:22,800 I've had a million bowls of pasta e fagioli over the years, 619 00:31:22,800 --> 00:31:26,080 all over the world, too, and that's one of the best ones I've had. 620 00:31:28,240 --> 00:31:30,240 If ever there was a time 621 00:31:30,240 --> 00:31:33,720 to use a packet of pasta out of the dry store, 622 00:31:33,720 --> 00:31:36,000 it's for that dish, it's today. 623 00:31:36,000 --> 00:31:37,520 Very impressive stuff. 624 00:31:37,520 --> 00:31:39,080 Thank you. 625 00:31:39,080 --> 00:31:42,040 Thank you for sharing an heirloom recipe. It's beautiful. 626 00:31:42,040 --> 00:31:43,720 Well done, mate. Like honestly, well done. 627 00:31:43,720 --> 00:31:44,920 Well done, Aldo. 628 00:31:44,920 --> 00:31:46,800 Thank you. Means a lot. 629 00:31:48,360 --> 00:31:49,440 Well done. 630 00:31:49,440 --> 00:31:51,760 MINDY: Good work, sister. Love you. 631 00:31:51,760 --> 00:31:54,000 Next up - hey, pork face! 632 00:31:54,000 --> 00:31:56,520 (LAUGHS) I knew he would say that. Let's go. 633 00:31:56,520 --> 00:31:58,320 (LAUGHS) 634 00:32:01,720 --> 00:32:03,960 Did you think we'd forget? (CHUCKLES) 635 00:32:03,960 --> 00:32:05,120 There you go, guys. 636 00:32:06,440 --> 00:32:07,720 Phoar. 637 00:32:07,720 --> 00:32:10,240 I made babi pongteh and sambal ikan bilis. 638 00:32:10,240 --> 00:32:12,400 Beautiful. Can you break it down...? 639 00:32:12,400 --> 00:32:14,240 Yeah. What's going on in this big guy. 640 00:32:14,240 --> 00:32:17,280 So it's actually braised pork, potatoes and mushrooms 641 00:32:17,280 --> 00:32:19,280 and fermented soybeans. 642 00:32:19,280 --> 00:32:23,800 Everything that you're eating now is exactly how my mum would do it. 643 00:32:23,800 --> 00:32:28,640 Even though she will still complain that I'm not doing it right. Um... 644 00:32:28,640 --> 00:32:30,640 What would she say? I don't know. 645 00:32:30,640 --> 00:32:32,480 She'll just say, "Oh, you're gonna do it that way?" 646 00:32:32,480 --> 00:32:35,480 I don't know. (CHUCKLES) She just makes me want to do better. 647 00:32:53,400 --> 00:32:55,000 It's like a funky hug. 648 00:32:55,000 --> 00:32:57,080 Oh, yes. It's like a super funky hug. 649 00:32:57,080 --> 00:33:01,480 Those sambal ikan bilis, that's like a bar snack just there. 650 00:33:01,480 --> 00:33:03,520 I mean, your breath would be reeking after it 651 00:33:03,520 --> 00:33:05,480 and you probably wouldn't wanna go anywhere near 652 00:33:05,480 --> 00:33:07,720 someone that you loved. (CACKLES) 653 00:33:07,720 --> 00:33:10,160 (CHUCKLES) I'd still do it. 654 00:33:10,160 --> 00:33:14,240 Alvin, it's a very good dish. It's powerful, it's rich, it's umami. 655 00:33:14,240 --> 00:33:16,200 I could do with a little bit more spice. 656 00:33:16,200 --> 00:33:18,760 Just put more on it. 657 00:33:18,760 --> 00:33:20,360 Look at how many I've got! Thank you, Jock. 658 00:33:21,400 --> 00:33:22,840 This is masterfully done. 659 00:33:22,840 --> 00:33:25,400 It's a homestyle dish, to be sure, 660 00:33:25,400 --> 00:33:27,720 and then you have the perfect foil for it, 661 00:33:27,720 --> 00:33:31,000 which is something that is even more savoury 662 00:33:31,000 --> 00:33:35,720 but so funky and so rude, in the best possible way. 663 00:33:35,720 --> 00:33:39,400 The sambal ikan bilis is probably a bit polarising for some, 664 00:33:39,400 --> 00:33:41,120 but when you eat it in combination 665 00:33:41,120 --> 00:33:45,720 with how sweet, savoury, salty this stew is, it's perfect. 666 00:33:45,720 --> 00:33:47,080 Thank you. 667 00:33:53,240 --> 00:33:55,920 Oh! (LAUGHS) (APPLAUSE) 668 00:33:55,920 --> 00:33:58,600 Yes. Thank you. 669 00:34:04,440 --> 00:34:06,760 (LAUGHS) Thanks. 670 00:34:09,280 --> 00:34:12,400 Next up, it's none other than Julie Goodwin. 671 00:34:12,400 --> 00:34:15,480 (APPLAUSE) 672 00:34:15,480 --> 00:34:19,720 JULIE: It's Sri Lankan chicken curry with an eggplant pickle. 673 00:34:19,720 --> 00:34:22,960 With dishes like that, it feels like we're your kids 674 00:34:22,960 --> 00:34:25,000 and we'll take that any day of the week. 675 00:34:25,000 --> 00:34:27,000 'Cause that is a doozy. Well done. 676 00:34:27,000 --> 00:34:29,160 Thank you so much. Thank you. 677 00:34:31,160 --> 00:34:32,480 Harry. 678 00:34:32,480 --> 00:34:34,800 ALDO: Go, girl! 679 00:34:34,800 --> 00:34:38,760 HARRY: Northern Chinese hand-pulled noodles with lamb and cumin. 680 00:34:38,760 --> 00:34:40,840 The noodles are well made. 681 00:34:40,840 --> 00:34:43,040 They were nicely cooked, had a good bounce to them. 682 00:34:43,040 --> 00:34:44,440 Great pickles on the side too. 683 00:34:44,440 --> 00:34:46,040 Well done. (APPLAUSE) 684 00:34:46,040 --> 00:34:47,480 Steph. 685 00:34:49,120 --> 00:34:51,200 STEPH: I've cooked chicken congee. 686 00:34:51,200 --> 00:34:52,960 I think it was a good dish. 687 00:34:52,960 --> 00:34:55,680 I really want to see you cook more savoury. 688 00:34:55,680 --> 00:34:58,120 I think you'll just only get better at it. Yep. 689 00:34:58,120 --> 00:34:59,800 Next up, it's Keyma. 690 00:34:59,800 --> 00:35:02,360 KEYMA: Chupe de camarones. Or brunch soup. 691 00:35:02,360 --> 00:35:08,000 It's a soup that contains potatoes, corn and, like, a really rich stock. 692 00:35:14,440 --> 00:35:17,200 This is the best plate of food you've brought us. 693 00:35:17,200 --> 00:35:18,400 Without question. 694 00:35:18,400 --> 00:35:21,280 Well done, Keyma. Thank you, guys. Thanks. 695 00:35:21,280 --> 00:35:22,840 Righto, Matt, let's go, mate. 696 00:35:22,840 --> 00:35:24,360 ALDO: Come on, Matt. 697 00:35:24,360 --> 00:35:26,680 MATT: Chicken jalfrezi with garlic naan. 698 00:35:28,280 --> 00:35:31,200 Good char on the capsicum, which you've gotta have. 699 00:35:31,200 --> 00:35:33,640 The spice blend is beautiful 700 00:35:33,640 --> 00:35:35,520 but it just needs salt. 701 00:35:37,040 --> 00:35:39,280 I wanted more salt. 702 00:35:39,280 --> 00:35:41,600 Even if you'd corrected the seasoning at the end, 703 00:35:41,600 --> 00:35:43,080 it still would have had faults 704 00:35:43,080 --> 00:35:45,680 because the chicken wouldn't have been cooked with seasoning. 705 00:35:45,680 --> 00:35:47,840 Yep. I think you did sterling work, 706 00:35:47,840 --> 00:35:50,760 you just let yourself down there a little bit. 707 00:35:50,760 --> 00:35:52,480 Thank you, guys. Thank you. Thanks, Matt. 708 00:35:56,400 --> 00:35:58,520 Can you hear me up the back, Michael? 709 00:35:58,520 --> 00:35:59,520 It's your turn. 710 00:36:01,360 --> 00:36:03,440 TOMMY: That's a full board! 711 00:36:05,160 --> 00:36:06,800 Oh, brother. 712 00:36:09,440 --> 00:36:11,280 Jesus! (LAUGHS) 713 00:36:12,960 --> 00:36:15,880 Are you catering for lunch today for everybody? (LAUGHS) 714 00:36:15,880 --> 00:36:17,280 Oh, my God. 715 00:36:17,280 --> 00:36:19,600 I've made Mum's beef chilli. 716 00:36:19,600 --> 00:36:22,440 So, this is what we would have on a rainy day in the winter. 717 00:36:22,440 --> 00:36:24,760 Neighbours would be on the TV, or the Crows, if they were playing. 718 00:36:24,760 --> 00:36:26,880 She would definitely serve bright orange cheese. 719 00:36:26,880 --> 00:36:28,560 Oh, that's cheese! That's cheese. 720 00:36:28,560 --> 00:36:30,720 I thought it was carrot. No. Stop it! 721 00:36:30,720 --> 00:36:31,840 (LAUGHS) 722 00:36:44,880 --> 00:36:47,520 Ooh. (LAUGHS) 723 00:36:49,760 --> 00:36:52,160 I'm buckled. (CHUCKLES) 724 00:36:52,160 --> 00:36:54,000 Sorry 'bout that. It's not you. 725 00:36:54,000 --> 00:36:55,320 You're like, "I'm not sorry." 726 00:36:55,320 --> 00:36:58,000 Michael, I really enjoyed it. 727 00:36:58,000 --> 00:37:00,400 The smoked sour cream, brilliant. 728 00:37:00,400 --> 00:37:02,520 Like, I've never even thought of doing that 729 00:37:02,520 --> 00:37:04,080 whenever I've done this at home. 730 00:37:04,080 --> 00:37:10,120 There is a richness, however, which is where I'm struggling with it. 731 00:37:10,120 --> 00:37:14,320 I think even if you'd swapped out the wagyu mince for normal mince, 732 00:37:14,320 --> 00:37:15,600 could have drawn it back a little bit. 733 00:37:15,600 --> 00:37:17,200 Do you know what I mean? Yeah, totally. 734 00:37:17,200 --> 00:37:19,080 I'd struggle to eat a whole one of them. 735 00:37:21,160 --> 00:37:23,240 Sorry, mate. Thanks, Michael. Thank you, Michael. 736 00:37:23,240 --> 00:37:24,560 (APPLAUSE) 737 00:37:26,720 --> 00:37:28,480 Montana, let's have it. 738 00:37:29,800 --> 00:37:32,480 MONTANA: Pretty nervous, taking the dish up to the judges. 739 00:37:32,480 --> 00:37:36,720 I mean, when you're cooking something that reminds you so much of home, 740 00:37:36,720 --> 00:37:38,080 I mean... 741 00:37:38,080 --> 00:37:40,680 ..I'm just hoping that that sort of mindset 742 00:37:40,680 --> 00:37:42,880 didn't cloud my cook too much today. 743 00:38:13,280 --> 00:38:16,240 Montana, what's your rainy-day dish? 744 00:38:16,240 --> 00:38:21,040 Middle Eastern sweet chicken stew with sides and flatbread. 745 00:38:21,040 --> 00:38:25,160 It feels like you're very familiar with this food. 746 00:38:25,160 --> 00:38:29,720 Yeah, it feels weird to be... completely in my comfort zone today, 747 00:38:29,720 --> 00:38:32,280 doing something that I've cooked a million times 748 00:38:32,280 --> 00:38:34,880 'cause just feel very exposed by it. 749 00:38:34,880 --> 00:38:36,360 I hope you guys like it. 750 00:38:41,720 --> 00:38:43,400 MEL: I think with a dish like this, 751 00:38:43,400 --> 00:38:47,400 I'd be more used to seeing it cooked on the bone and shredded off 752 00:38:47,400 --> 00:38:51,160 or left on the bone and sort of have it almost falling off. 753 00:38:51,160 --> 00:38:53,560 I'm sure if we were to visit you at your house, 754 00:38:53,560 --> 00:38:55,000 that you would just put 755 00:38:55,000 --> 00:38:58,720 all of your love and care and confidence into it, 756 00:38:58,720 --> 00:39:00,840 it would taste different. 757 00:39:00,840 --> 00:39:03,400 So I don't think this is the best version you've ever cooked of it. 758 00:39:03,400 --> 00:39:06,960 I just... I think we can all read your body language 759 00:39:06,960 --> 00:39:08,880 and the way you are... 760 00:39:08,880 --> 00:39:10,840 Yeah, I don't know where that will sit you today. 761 00:39:10,840 --> 00:39:12,680 That's fine. ANDY AND JOCK: Thanks, Montana. 762 00:39:12,680 --> 00:39:14,680 (APPLAUSE) 763 00:39:23,240 --> 00:39:25,160 Next up, Mindy! 764 00:39:25,160 --> 00:39:27,280 (APPLAUSE) 765 00:39:27,280 --> 00:39:30,560 MINDY: I'm serving you my taco dhal. 766 00:39:30,560 --> 00:39:33,280 Which my family call a hug in a bowl. 767 00:39:33,280 --> 00:39:35,440 Absolutely loved it. 768 00:39:35,440 --> 00:39:37,160 More than just a warm hug. 769 00:39:37,160 --> 00:39:39,960 Simple recipes that do that are the best. 770 00:39:41,240 --> 00:39:43,040 ALDO: Yes, Mindy! 771 00:39:43,040 --> 00:39:45,480 Some dessert, finally. Billie. 772 00:39:47,240 --> 00:39:49,520 MILLIE: It's a chocolate self-saucing pudding, 773 00:39:49,520 --> 00:39:51,920 carraway ice-cream and rhubarb. 774 00:39:53,360 --> 00:39:54,720 Amazing. 775 00:39:54,720 --> 00:39:56,920 I love that it's in a dish like that 776 00:39:56,920 --> 00:39:59,360 because the middle bit is so much bigger. 777 00:39:59,360 --> 00:40:02,200 So much more... There's MORE of it! (LAUGHS) 778 00:40:02,200 --> 00:40:03,800 Do you know what I mean? Super delicious. 779 00:40:03,800 --> 00:40:05,760 Thanks, Billie. Thank you. 780 00:40:06,920 --> 00:40:08,240 Sarah. 781 00:40:08,240 --> 00:40:10,360 What's your rainy-day dish? 782 00:40:10,360 --> 00:40:12,160 SARAH: I have made keema. 783 00:40:12,160 --> 00:40:15,720 Which is like a north Indian spiced mince lamb. 784 00:40:15,720 --> 00:40:18,160 The foundation of this really humble mince, 785 00:40:18,160 --> 00:40:21,560 you know, all those sort of spices are really sort of rich and earthy. 786 00:40:21,560 --> 00:40:25,280 This is just a wonderfully communal family sentiment 787 00:40:25,280 --> 00:40:27,240 and thank you for sharing it with us. 788 00:40:27,240 --> 00:40:28,680 Thank you. Thanks. Thanks. 789 00:40:28,680 --> 00:40:29,960 (APPLAUSE) 790 00:40:29,960 --> 00:40:32,080 Next up - Daniel. 791 00:40:33,600 --> 00:40:35,960 Good luck, buddy. Thank you. 792 00:40:40,960 --> 00:40:43,480 I made a prawn laksa. 793 00:40:43,480 --> 00:40:45,240 Darwin-style. 794 00:40:46,880 --> 00:40:48,840 You don't seem too happy. 795 00:40:48,840 --> 00:40:50,080 I'm not really, no. 796 00:40:50,080 --> 00:40:52,120 I think what sucks the most is 797 00:40:52,120 --> 00:40:54,160 when you're cooking something you should nail 798 00:40:54,160 --> 00:40:55,840 or that you've cooked several times before 799 00:40:55,840 --> 00:40:58,880 and you haven't done the best version of it. 800 00:40:58,880 --> 00:41:00,760 (CLEARS THROAT) 801 00:41:11,040 --> 00:41:12,600 Daniel... 802 00:41:12,600 --> 00:41:15,000 ..it was good it just wasn't great. 803 00:41:15,000 --> 00:41:19,400 And I honestly believe that given another 10 minutes, 804 00:41:19,400 --> 00:41:21,080 it probably would have been great 805 00:41:21,080 --> 00:41:22,840 because you were on your way to working it out. 806 00:41:24,040 --> 00:41:26,760 We talked about it, dried galangal was what was stumping you 807 00:41:26,760 --> 00:41:30,920 because it does give you that bitter undertone compared to the fresh one. 808 00:41:30,920 --> 00:41:33,680 I mean, the cooking is bloody high today. Yeah. 809 00:41:33,680 --> 00:41:36,640 So these mistakes, you could end up in the bottom four. Yeah. 810 00:41:36,640 --> 00:41:39,280 You may not and you may but you wanna be prepared either way. 811 00:41:39,280 --> 00:41:42,080 Yep. No worries. Thank you, Daniel. Well done, mate. 812 00:41:46,880 --> 00:41:48,440 And lastly, Tommy. 813 00:41:48,440 --> 00:41:50,240 ALDO: Go, Tommy! 814 00:41:52,040 --> 00:41:54,680 Hi, guys. How you going? Good, thank you. 815 00:41:57,960 --> 00:42:00,800 What a smell, man. Oh, my God. 816 00:42:02,040 --> 00:42:05,160 Today, I've made banh canh cua. 817 00:42:05,160 --> 00:42:07,760 For those who have never experienced this, 818 00:42:07,760 --> 00:42:10,880 I mean, there are soup noodles and there are soup noodles... 819 00:42:10,880 --> 00:42:13,160 Yep. ..sell this. 820 00:42:13,160 --> 00:42:17,080 These noodles are just the kind of noodle that are thick and chewy 821 00:42:17,080 --> 00:42:19,880 and they just cling onto, like a broth. 822 00:42:19,880 --> 00:42:23,160 You need a thickish kind of broth to really cling on to these noodles 823 00:42:23,160 --> 00:42:25,040 and are just fun to eat. 824 00:42:26,040 --> 00:42:30,800 Broth has mud crab shells, of course, 'cause free mud crab. 825 00:42:30,800 --> 00:42:33,160 Um... So it's the millionaire's version. 826 00:42:33,160 --> 00:42:34,960 Yeah, millionaire's version of what my mum makes. 827 00:42:43,440 --> 00:42:45,000 HARRY: Keep going. 828 00:42:45,000 --> 00:42:46,480 Keep going. 829 00:42:47,520 --> 00:42:49,080 Yeah! 830 00:42:52,960 --> 00:42:55,640 Little 14-course degustation today. Yes. 831 00:42:55,640 --> 00:42:59,160 Regretting my career choices right now. (CHUCKLES) 832 00:42:59,160 --> 00:43:01,960 What are you regretting? Nothing. Nothing at all. 833 00:43:01,960 --> 00:43:03,760 Do your little, um... 834 00:43:03,760 --> 00:43:06,000 Can you do your little clap thing? Yep. 835 00:43:06,000 --> 00:43:07,240 For me? 836 00:43:08,680 --> 00:43:10,280 There you go. 837 00:43:11,600 --> 00:43:14,960 Yes, Tommy! Yes, Tommy! Oh, thank you so much. 838 00:43:14,960 --> 00:43:16,960 Mate, expertly made. 839 00:43:16,960 --> 00:43:19,080 The noodles are absolutely fantastic. 840 00:43:19,080 --> 00:43:21,120 I don't think you could have made them any better at all. 841 00:43:21,120 --> 00:43:24,480 They were thick, they had that beautiful bounce 842 00:43:24,480 --> 00:43:27,640 and that starchy, chewy combination. 843 00:43:27,640 --> 00:43:29,680 Erm, fantastic. 844 00:43:29,680 --> 00:43:31,240 But the broth? 845 00:43:31,240 --> 00:43:33,400 I mean, that's next level, mate. 846 00:43:33,400 --> 00:43:37,880 I mean, honestly, it feels like I got a perfectly cooked mud crab 847 00:43:37,880 --> 00:43:39,600 and just sucked its head. 848 00:43:39,600 --> 00:43:41,960 It is delicious. 849 00:43:41,960 --> 00:43:44,200 The thing I would have liked more of was chilli. 850 00:43:44,200 --> 00:43:45,200 Oh, wow. 851 00:43:45,200 --> 00:43:47,400 I got about nine of 'em in there! Andy probably doesn't... 852 00:43:47,400 --> 00:43:49,080 Oh, calm down. Taking Andy... 853 00:43:49,080 --> 00:43:50,360 I didn't wanna give him milk. 854 00:43:50,360 --> 00:43:52,760 No, I... OK. Can I just say. (LAUGHS) 855 00:43:54,560 --> 00:43:57,200 I really like chilli but I'm just emotional 856 00:43:57,200 --> 00:43:58,720 when I'm eating the chilli. Yep. 857 00:43:58,720 --> 00:44:01,560 (LAUGHS) Like, I express my emotions. 858 00:44:01,560 --> 00:44:02,560 Yep. 859 00:44:02,560 --> 00:44:05,280 My fiancee's been asking me to do it to her for years! 860 00:44:05,280 --> 00:44:08,000 (LAUGHS) It's just when I have chilli. 861 00:44:08,000 --> 00:44:10,240 Well done, Tommy. Whoo! 862 00:44:10,240 --> 00:44:12,040 I love you guys. Nice one, Tommy! 863 00:44:13,040 --> 00:44:16,080 You could serve that in any restaurant in Australia. 864 00:44:16,080 --> 00:44:18,680 Any. People would come... 865 00:44:18,680 --> 00:44:20,320 People would lose their mind. 866 00:44:20,320 --> 00:44:23,280 Well done, mate. Oh! 867 00:44:33,920 --> 00:44:38,040 There was an outstanding amount of jaw-dropping dishes 868 00:44:38,040 --> 00:44:40,600 that took the kitchen by storm. 869 00:44:40,600 --> 00:44:42,560 Unfortunately, because of that, 870 00:44:42,560 --> 00:44:45,960 there's some decent dishes are gonna fall into the bottom four 871 00:44:45,960 --> 00:44:48,240 and into tomorrow's pressure test. 872 00:44:49,360 --> 00:44:51,880 Let's start with the good news, though. 873 00:44:51,880 --> 00:44:55,000 To win a one-way ticket to the immunity challenge, 874 00:44:55,000 --> 00:44:59,000 you had to show us a rainy-day dish that warmed our hearts. 875 00:44:59,000 --> 00:45:00,840 Keyma, 876 00:45:00,840 --> 00:45:02,400 Aldo, 877 00:45:02,400 --> 00:45:04,080 Tommy, 878 00:45:04,080 --> 00:45:05,920 Alvin, 879 00:45:05,920 --> 00:45:11,000 we applauded all of your dishes because they were all that good. 880 00:45:11,000 --> 00:45:14,920 But there was one in particular that set our hearts on fire. 881 00:45:16,720 --> 00:45:18,680 That dish... 882 00:45:18,680 --> 00:45:19,960 ..belonged to Tommy. 883 00:45:19,960 --> 00:45:22,080 (APPLAUSE) 884 00:45:22,080 --> 00:45:23,720 Thank you so much. 885 00:45:23,720 --> 00:45:25,080 Top dish and... (LAUGHS) 886 00:45:25,080 --> 00:45:27,600 ..I just am so happy 887 00:45:27,600 --> 00:45:31,280 and I feel so good about being able to make Vietnamese food 888 00:45:31,280 --> 00:45:33,480 and being able to say, "Hey, this is me. 889 00:45:33,480 --> 00:45:35,840 "This is the kind of food I grew up with." 890 00:45:35,840 --> 00:45:38,400 You couldn't have made those noodles any better 891 00:45:38,400 --> 00:45:40,800 and when it paired with the broth and the mud crab, 892 00:45:40,800 --> 00:45:45,840 it wasn't just rainy-day food, it was a hurricane of a dish. 893 00:45:45,840 --> 00:45:49,040 And it's the reason why you're going straight into the immunity challenge 894 00:45:49,040 --> 00:45:51,000 on Thursday. Well done, mate. 895 00:45:51,000 --> 00:45:53,680 Thank you. Thanks, guys. 896 00:45:56,280 --> 00:45:59,320 OK, now the part you weren't looking forward to. 897 00:45:59,320 --> 00:46:02,680 This was a very tough decision and on a day like today, 898 00:46:02,680 --> 00:46:07,440 the bottom four is by no means a reflection of your skills as cooks. 899 00:46:08,680 --> 00:46:12,200 Honestly, there were no bad dishes in this tasting, 900 00:46:12,200 --> 00:46:14,560 there were just some that were better than others. 901 00:46:14,560 --> 00:46:16,800 And today, those others... 902 00:46:18,480 --> 00:46:21,600 ..are going into tomorrow's pressure test. 903 00:46:21,600 --> 00:46:24,440 If I call your name, you're cooking tomorrow. 904 00:46:27,520 --> 00:46:28,760 Daniel. 905 00:46:32,120 --> 00:46:33,600 Montana. 906 00:46:40,280 --> 00:46:41,480 Michael. 907 00:46:46,320 --> 00:46:47,760 And Matt. 908 00:46:51,280 --> 00:46:54,360 Daniel, Montana, Michael and Matt, 909 00:46:54,360 --> 00:46:57,320 the four of you, you're in tomorrow's pressure test. 910 00:47:00,040 --> 00:47:02,760 But don't hang your heads today. 911 00:47:02,760 --> 00:47:05,000 It wasn't a fail. 912 00:47:05,000 --> 00:47:08,640 Go home, get a good rest 913 00:47:08,640 --> 00:47:13,040 and come back here tomorrow, ready to tackle whatever we throw at you. 914 00:47:14,560 --> 00:47:16,840 All of you, well done today. See ya. 915 00:47:16,840 --> 00:47:19,240 Thanks, guys. Cheers. JOCK: Thanks, guys. 916 00:47:23,000 --> 00:47:25,840 MONTANA: I'm definitely gonna have my work cut out for me tomorrow but... 917 00:47:25,840 --> 00:47:28,120 ..I think if I just go in there, run my own race 918 00:47:28,120 --> 00:47:31,920 and do it the best I possibly can, I can keep myself safe. 919 00:47:35,040 --> 00:47:38,600 ANNOUNCER: Tomorrow night on MasterChef Australia... 920 00:47:38,600 --> 00:47:41,280 Donato Toce! 921 00:47:41,280 --> 00:47:42,760 ..it's a pressure test 922 00:47:42,760 --> 00:47:46,080 from one of the biggest names in the dessert world. 923 00:47:47,800 --> 00:47:48,880 (SIGHS) 924 00:47:48,880 --> 00:47:50,080 Oh, stop. 925 00:47:50,080 --> 00:47:51,800 MICHAEL: I couldn't have dreamt this dessert up 926 00:47:51,800 --> 00:47:53,160 in my wildest dreams. 927 00:47:53,160 --> 00:47:54,920 Can they handle techniques 928 00:47:54,920 --> 00:47:56,960 they've never tried before? 929 00:47:56,960 --> 00:47:58,280 BILLIE: So close, Mon. 930 00:47:58,280 --> 00:47:59,680 Do it, Dan. Come on, Dan. 931 00:47:59,680 --> 00:48:02,200 Or will they crack under the pressure? 932 00:48:02,200 --> 00:48:03,880 (SNAP!) 933 00:48:03,880 --> 00:48:07,120 Captions by Red Bee Media