All language subtitles for MasterChef Australia - S18E38_Eng

Hey!

(APPLAUSE)

Here they are! Morning, all.

What a beautiful morning.

It is a MasterClass table.
Ooh.

HANNAH: What the hell is that?

(EXCLAIMING)

You are kidding.
What's that?

PETRO: First thing I spot
are these pizza ovens.

And whatever the challenge is,
I'm going to be using them.

Morning.
CONTESTANTS: Morning.

This week,
you have been lucky enough

to have an incredible master
each day.

And today is no different.

The legend who has set
today's challenge

started cooking at an early age.

By 18, he was cooking
at the Stokehouse,

before heading to London

to cut his teeth
as a young chef.

Now, he's one of Melbourne's
hottest chefs,

having won Good Food's
Best New Restaurant...

..and earning a Chef's Hat

after being open
for just ten weeks.

Please welcome...

..from Zareh,

Tom Sarafian!

(CHEERING AND APPLAUSE)

ANNABEL: Tom Sarafian,

another king!

He is, like, such a big deal
in Melbourne right now.

His restaurant, like, I have
been trying to go for weeks.

Yeah!

Tom Sarafian -
this is unbelievable.

I love Tom.

I've already been
to his restaurant twice.

I love his food.
I love the vibe.

I love everything about him.

Tom, mate, welcome
to the MasterChef kitchen.

Thank you. Great to be here.

Alright, let's get
into your love of food.

Where did it first
start for you?

Through my family.

My grandfather was a chef.
My father's a chef.

After school, would go
and hang out

in my dad's restaurants
and kitchens,

and be on a milk crate,
peeling prawns

and podding peas after school.

Most kids start, like,
with the cookie dough,

and you're there peeling prawns
on a milk crate.

(LAUGHTER)
That's amazing.

And then, that's got you
all the way to opening Zareh,

which has just
been absolutely pumping.

You cannot get a table there.
No.

Under that cloche

is something very,
very special -

something that took Tom
over three years to perfect.

It is his signature dish
at Zareh.

Tom, why don't you show us

why they call you
the master of...

..hummus!

(EXCLAIMING, LAUGHTER
AND APPLAUSE)

Hearing that Tom took three
years to perfect his hummus,

I don't think I've ever
spent three years

on one individual thing.

That just sounds
like a lot of time.

So, this is my signature dish

of hummus with a sauce on top,

made of spanner crab
and king prawns.

I wanted to show how good hummus
can actually be,

and how it's much more
than a dip

in a plastic container
that comes from the supermarket.

So, I travelled to Lebanon
and ate what I consider to be

the best hummus in the world,

and I also saw hummus
being served with ground lamb

with spices and nuts fried

in butter or lamb fat again
on top.

And then,
I went on to recreate that,

use seafood instead of lamb,

but with the same flavours
and characteristics.

Who wants a taste?

Come on, let's do it.

I really want to try Tom's dish.
It looks amazing.

You guys have enough bread?
There's more bread here.

PAT: Oh, my God.
Stacks of bread.

That is ridiculous.

This is like no other hummus
I've ever tried before.

Tasting Tom's, it's like

a completely different dish
altogether.

It's just so creamy and light.

I want to bathe in it.
(LAUGHTER)

EMILY: Oh, my God, Pat.
That's ridiculous.

SOFIA: Pat's...

Pat's gone silly. (LAUGHS)

POH: Are you having a spiritual
experience right now?

PAT: Yes. I want more.

I've never thought of mixing
crab and prawns with hummus,

and it's incredible to see

how it's been managed to harness
all those flavours

and deliver it on that dish.

Yeah, it's incredible.

We want you to take inspiration

from Tom's incredible
signature dish

and create your own,

based on the same principles.

Something luscious and dippy

with an irresistible topping

and a little something
to mop it up.

To put it simply, we want
a dip with a topper

and a mopper.

You have 60 minutes.

The pantry and the garden
are open.

Plus, if you need
high heat fast,

we've got some pizza ovens
in the charcuterie.

(EXCLAIMING,
INDISTINCT MURMURING)

Good luck, because the four
least impressive dishes

will go into tomorrow's
pressure test.

Good luck. This dish took me
about three years to perfect,

and you guys have got one hour.

Your time starts now.

ANNABEL: Dip with a topper
and a mopper.

Needs to be something
super luscious

and super luxe and delicious,

and the mopper needs
to be crunchy.

And then, you need, like, some
really interesting textures

and flavours and pops -
like, it can't be boring.

We can't just do, like,
hummus and crackers here.

I think people can definitely

underestimate the average dip,
right?

Because we're asking them for
a dip that has to be amazing,

a topper that has to be amazing

and a mopper, something
to scoop it all up with. So...

Yeah.
..there's actually a lot to do,

and we've only given them
60 minutes.

ANDY: Today, like, go extra
on that topper, you know?

I think so, yeah.
Yes.

Like, look at something
in that pantry that you're like,

"I would never dare

"to put this on top of a dip,
but today is the day."

Yeah, yeah.

Absolutely. Break the rules.
Yeah, break the rules.

Yeah, and turn it up.
Yeah.

POH: Yeah, yeah.

Under the pump, with only
60 minutes on the clock.

So, need to get
these mushrooms on.

My style of cooking,
I think I'm learning,

is definitely leaning
into, like, the classics

done with a spin, so my thoughts

with coming up with a dip idea
is trying to do a riff

on, like, a beef Wellington.

G'day, Pat.
G'day, mate. How you going?

Good, mate.

You were, like, losing your mind
when you tasted that hummus.

Yeah, it was unreal.

I live in a very small town,
and so the best hummus I get

is from a supermarket, and...
which I still really love,

but that thing was just
off its head.

Awesome. Thank you.

What are you gonna do today?
That's the question.

My dip is called
Beef Wellington.

Oh! (LAUGHS) OK.

So, it's a really
kind of unctuous,

mushroom-heavy puree

mixed with cream cheese
and sour cream.

OK.

And then, it's gonna have
a carpaccio of beef on top...

Wow.
..and a puff pastry dipper.

Right. What do you reckon?
Yeah, sounds...sounds delicious.

Yeah?
I love your idea

of taking a classic,
flavours that you know

are really, really complementary
to each other.

Good luck, mate.
Good luck.

Alright. Thanks, guys.

I think these flavour
combinations definitely work.

The mushrooms, beef,
puff pastry -

can't go wrong.

So, when they taste it,
they're getting all

the different flavours
of a beef Wellington.

Casper, meet Tom.
Hey, how are you going?

Casper. Nice to meet you.
Nice to meet you.

Righto, what is it?

Uh, I'm gonna do a spin
on mapo tofu.

Oh!
One of my favourite dishes.

Oh, really?
I love it.

Wow. Good to hear.

Whipped tofu on the bottom,
with mapo topping.

So, just frying some pork mince
with the aromats.

And then, for the mopper,
I'm gonna go for, like,

a fried rice cracker.
That sounds awesome.

Grace. How are you?
Hi. I'm good, thanks.

So, I'm doing a labneh
and beetroot dip,

with a tuna tartare.

Ooh!
And potato chips.

Very interesting.

If you can pull this off,
that will be fantastic.

Good luck, Grace.
OK, well done, by the way.

Thanks.
Well done.

Hey, Emily!
Hello, how are we?

Oh, the deep fryer is out.
Yeah.

What have we got going on?
Some Thai-style capsicum dip.

And then, I'm planning
to do squid on top,

and then using wonton wrappers
as a mopper.

Yeah. Awesome.

Feeling pretty good.

Um, just got a lot of things
to do.

So I'm doing
a laksa-inspired dip,

and then the mopper would
just be a roti.

I'm planning to make
the base of the laksa.

Fry that out,
get it really aromatic,

punchy, full of flavour.

And then, add coconut cream,

but bulk it out
by adding macadamias to it.

I'm going back
to my Malaysian heritage,

my Malaysian roots,
and trying to refine it,

but also make it a bit...yeah,
a bit different, you know?

I was born in Malaysia,
and I only moved here

when I was five years old.

But we'd go back every year
during the school holidays,

and just trying and eating all
the various foods

from around the areas.

So Malaysian food
was a staple for us.

This type of food excites me.

It's innovation.

This is like the baby steps
towards the chef I want to be,

the style of food that I want
to incorporate

and the...just the ideas
that I want to bring

into the food scene when
I...when I do become a chef.

Don't dip into that bottom four.

You have 45 minutes to go!

HANNAH: Oh, whoopsies!

GRACE: I'm going to chuck these
in the pizza oven.

I guess we're just making dip,

but it can't just
be any old dip.

It has to be, like, a proper
nice one, like Tom's.

So, I'm trying
to be as quick as possible,

but also as smooth as possible.

60 minutes compared
to three years

is definitely a bit of a jump,

but Tom really inspired me today

with how he's formed this dish
around his roots.

So, I'm cooking something today

that my nonna would make
when I was growing up.

Today, I'm gonna be making
a caponata-style dip.

Caponata's, like,
an Italian side.

It's got eggplants, tomatoes,
capers, olives,

so really nice
Mediterranean flavours.

And then, I'm gonna make
some focaccia on the side.

I remember when I used to make
caponata with my nonna.

We'd be in the kitchen,

in the garage, because a lot

of Italian families
have two kitchens.

I'd be sitting
in this little chair,

watching her fry every
vegetable separately,

just to make sure
they're all perfectly cooked.

And then, the smell
of the eggplant and the tomatoes

and everything would
just fill the room.

I don't have two kitchens.

I don't have my nonna,
but I have the memories,

and I have the knowledge

to try and pull this off.

The most important thing
to focus on

when making focaccia
from scratch

is that it needs time to rise,

and it needs
to be nice and fluffy,

but also really crisp
to get that dip.

This isn't the first time
I've tried to make focaccia

in the MasterChef kitchen.

The last time,
it didn't rise properly,

nor did it cook
all the way through.

It's still a bit soft
in the middle.

I don't know if I'll be able
to really use it.

So, this focaccia recipe

is very different than normal.

I've adapted this to be able

to make it in a much
shorter amount of time,

and I've done that
by substituting out

some water for beer.

There is a huge risk.

I've got less time,

and if it doesn't work out
again,

it will put me
in the bottom four.

Don't hold back.
No skinny dipping allowed.

30 minutes to go!

(APPLAUSE)

PAT: Got to get going.

I am loving the energy in here,

and I'm personally really
excited because I think dip

is one of my favourite things
in the world.

And everything sounds awesome,

but Vinnie's caponata...
Yes.

..with focaccia and sardines,

I think, sounds like a really
beautiful idea. It's clever.

It's a nice twist
on some classic...

Yeah.
..things going on there.

Focaccia in 60 minutes.
That's a huge job.

POH: Yeah.
That's a huge job.

Really excited about Aaron.
He's doing a laksa dip.

A laksa dip?
Yeah.

So, he's got seafood
as the topper,

served up with a roti.

I love the idea of it,
and I want it to work.

JEAN-CHRISTOPHE: He's very
determined.

He's so confident
about his dish.

Yeah, yeah, yeah, yeah.
That's what I love.

Everyone is absolutely
sending it with their ideas.

Like, they're just
going all out.

No-one's playing it safe.
Like, it is on.

It's amazing
to have Tom here today.

You know, I love his food.
I love his restaurant.

I love his whole philosophy.

I'm a chartered accountant
by day,

but after work,
I make batches of halloumi,

just as a side hustle.

And I was reaching out to chefs

and getting them to try
my halloumi.

And Tom is one of those chefs.

When I met up with Tom,
I realised

that I just want
to do more than halloumi -

I want to create amazing food.

And here I am now,
and Tom Sarafian

is in the kitchen.

It...yeah, feels crazy.

Petro.
Hello. How's it going?

Good, mate.
Petro, how's it going?

I just found out something.
Yeah?

Tom said, for an accountant,
you make bloody good halloumi.

Yes.
Some of the best he's tried.

Absolutely. It's incredible.
Thank you so much.

Are you making halloumi?

No, no. I wish.

No, I'm going to go down
the Greek route, though.

Right.
I'm going to make taramasalata.

Nice.
Ooh, lovely.

Yeah. And it's actually going
to be, like...

..taking inspiration
from your dish, actually.

I'm going to pair it
with some prawns and scallops.

And I'm going to have
some sesame-crusted bits

of bread, which I'm going
to do in the pizza oven.

In terms of, like,
iconic dishes, though,

taramasalata has to be pretty
close to hummus,

in that everyone's had it.
Yes.

So there's high expectations.
Yeah, it's a much-loved dip,

which definitely
puts the pressure on.

I'm excited to try it.

Alright, let's see how we go.

Good luck, mate.
Wise words. Thank you.

Taramasalata
is my favourite dip.

It's made out of various types
of fish roe,

oil, shallots, garlic, lemon,
bread or potato,

but I'll be using potato today.

And with Tom in the kitchen,

there actually is a little
bit of added pressure,

I'm not gonna lie,
because I feel like

I have to prove myself here.

So, I really hope
that I can impress him.

I need to get the cauliflower on
really early

because we only have 60 minutes,
which is not a lot of time.

I'm gonna do a, like,
cannellini bean hummus

on the bottom, with, like,
some crispy cauliflower.

And then, I'm gonna do
some za'atar crisps

to mop it all up.

Oh! I just got
to catch my breath.

Um, I am making a white bean
and herb dip

with the charred octopus

and little, like,
breadstick crackers.

Yeah, having Tom
in the kitchen is great.

And to be able to taste his food

when you can't even
get into his restaurant,

I'm, like, stoked!

ALYONA: Yesterday
was a really tough day,

and I think it really
derailed me.

I almost got eliminated.

POH: Your dish ate OK
as a whole,

but your individual elements
had problems,

and your steak was overdone.

So, I'm doing everything
in my power

to stay in the competition,

and I'm making something
that takes me back home.

I am going to make... (CHUCKLES)
..a twist

on a salad that's called
Herring Under A Fur Coat.

You make it in the morning,
on 31 December,

and then you have to put it
in the fridge,

and you're not allowed
to touch it,

which is the most
annoying thing.

And then, you eat it
with everyone together,

where you have the celebration
of the New Year's.

It is a little bit bizarre
for some people,

so, today, I'm going to try
to refine it

so that everyone
actually likes it.

So, in my dish, I'll have
a beetroot dip

with some sour cream.

Then, I'll have some
cured kingfish as a topper.

And then, to kind of, like,
zhuzh it all up a little bit,

I will add a little bit
of pickled apple-walnut crumb,

a little bit of dill oil
and lavash.

I have pretty much
seven elements

that are going to go
into this dish,

so it's a lot to do.

I just need to make sure
all the elements work together.

LUKE: I'm pretty inspired today
by Tom.

I like the way
he goes about food.

Yeah, his dip, which packed
a real punch with flavour

but, also,
he's all about creating

that, like, homely vibe.

So, I'm hoping
to kind of recreate that today.

Hey, Luke.
Luke.

Hey. How are you two doing?
How do you feel about

having Tom in the house?
Pretty excited.

Like, best new restaurant
in Melbourne is pretty sick.

Yeah.
In Australia, no?

Yeah.
Yeah. Even better.

Tell us what you're thinking.

Today, I'm gonna do
a beetroot dip,

and then a bit
of a goat's cheese cream

on top of that.
Mm-hm.

And then, I heard him talking
about, like,

the spiced lamb mince,
and so I'm thinking

that would go beautifully
on top.

Yeah.
And then, I'm hoping

to do some roast potatoes.

Yep. And chips, essentially.
Yeah?

I'm thinking about more,
like, roast potatoes.

Alright, Luke, just make sure

this absolutely packs a punch.
Yeah.

OK.
Alright, mate. Good luck.

Today, more than ever,
I really want to do well.

I'm one cook away
from the top ten.

Today, that's gonna be fired up

to just make sure that
I smash it out of the park.

VINNIE: For my caponata-style
dip with focaccia,

my eggplant's done,
my sauce is pretty much done.

I just need to finish seasoning
it and get the texture right.

I've got my focaccia
in the oven,

which I will go check on.

There is a lot of pressure
riding on this focaccia.

I feel like the focaccia, to me,

is more important than my whole
dish at this moment.

It's gonna be definitely
a push for time today.

I really don't want to be
in tomorrow's pressure test.

Let's dip it and rip it.
14 minutes to go!

(APPLAUSE)

AARON: I made laksa dip
with seafood.

The flavours come through,

and it's really tasting
like a laksa dip.

I think we can focus
on the seafood

and the bread now, and just,
yeah, pump it.

My dough is resting,
and that's chilling out.

I've got prawns, mussels
and clams,

and I'm cooking them
in a bit of a coconut broth

that has that laksa paste in it.

I've got all my processes
in place,

and I'm in a good spot.

Everything's working
to the timing that I intended.

I've literally dropped
the entire roti dough

Aaron, the dipper!

I know.
What happened?

It fell on the floor.

And, um, yeah, just one side
hit the floor,

but I can't guarantee
it would be food safe.

So, I'm not going
to serve you floor dough.

No, we don't want floor dough.
So, what are you doing?

Just making it again?
Remaking because I've got most

of my elements done already.

So, I'm just going
to spend my time on this dough.

Can you do that in 12 minutes?
I don't know, never done it.

But you don't want to be
in the bottom four

because the rest of your dish,
it sounds amazing.

I dropped the entire roti dough
on the floor...

..and I literally have to start
something again from scratch.

It takes quite a while
to get roti done

because of the resting time
that's needed

so you get all those
beautiful layers,

and it won't be flaky
with the ghee.

This roti isn't going
to be perfect,

but it needs to be there

so that I don't miss out
on the brief.

Yalla! Ten minutes to go!

Let's go!
Come on!

CASPER: My mapo tofu-inspired
dip is almost done.

The pickled mushrooms are done.

So, I'm just gonna make
my whipped tofu -

that doesn't take too long -

and then fry up some
of the rice crackers, as well.

And that should be pretty quick,
too.

I'm just, like, full
pedal to the metal now.

I just want
my cannellini bean dip

to cool down so, then, I can
whip it up again

and just make sure
it's, like, super, super smooth,

and then pass it
through a sieve

so it's, like, the smoothest
dip ever.

EMILY: My Thai-style
capsicum dip with fried squid.

I have decided to use
wonton skins as my mopper,

so I'm trying to get them done

as soon as possible
because I don't have much time.

And I still have to make sure

that my squid's done,
and also my dip's on the plate.

HANNAH: I am making
white bean and herb dip

with the charred octopus.

I'm trying the hibachi today.

I've never done this before.

I'm so scared.

Don't be scared.
Whack it on there.

It'll be fine.
OK.

PETRO: I'm under the pump.

My taramasalata dip is not done.

Got to do my bitta bread,

and I've got a plate up my dish.

So, I've got a lot to do.

Everyone likes
their taramasalata

slightly differently.

There's some thicker ones.
There's some looser ones.

It's a much-loved dip.

Everyone's got a reference.

Basically, the bar is very high,

and I have to try
and meet that bar.

I'm going for a very silky,
creamy dip,

but I'll be topping it

with a prawn head
and Aleppo butter.

And I don't think the judges
will have ever eaten

a taramasalata like this before.

My prawns and scallops
are coming along really nicely,

so now I really need
to get onto my bitta bread.

And I have no idea
how long these bitta breads

are going to take - I've never
cooked in these pizza ovens.

I don't know how hot they are,
so...

..it's anyone's guess
at the moment.

LUKE: I don't know
where I expected to be,

but I'd like to be further
down the track.

I'm really pushed for time today

for my beetroot dip
with spiced lamb mince.

I'm just putting my beetroot
on the stove.

It just didn't cook
in the oven at all.

I don't know
what happened there.

My dukkah I'm just
finishing up now.

I need to cook my mince.

I need to finalise my potatoes
and get them really nice

and roasty and beautiful.

And I also
kind of just need

to bring the whole dish
together.

Ideally, for my mince,
I would have loved time

to sort of watch it
like a hawk on the stove,

but I just don't have time
to watch it like it needs.

It just feels like the time
has disappeared.

Yeah, it's pretty devastating
because I feel like I'm in

a bit of strife at the moment.
Yeah, big time.

Whip that dip! Tshh!

Five minutes to go!

Uh!

ANNABEL: Oh! This is a push.

GRACE: Argh!

CASPER: Whoa! Grace is lighting
the place on fire.

There's a little bit
of a problem with this labneh

with beetroots.

Just went over to...

..the pizza oven,

and my beetroots
had completely burnt.

Obviously ridiculously hot
in there.

So, I am gonna remake that
using canned beetroots,

and hope that it works.

PAT: For my beef Wellington
dip idea,

super happy with the texture
and flavour of the dip.

It's really silky and smooth
and tastes heavily of mushroom.

The carpaccio of beef will add
a really beautiful flavour

and some texture to the dish.

It has the charred
outside of the beef.

I'm tasting some
of the puff pastry shards,

and they are beautiful
and crispy,

so fingers crossed
I've done enough,

but I'm super happy
with my dish.

VINNIE: I take my focaccia
out of the oven,

hoping that it's crisped
up really, really well.

Nice, nice, nice.

Yes! (CHUCKLES)

And it is beautiful
and golden brown.

It's got this beautiful char
on top,

and it's risen really well.

Exactly how it should be.

For 60 minutes,
I think that's pretty good.

I am rapt.

I've blitzed together
my caponata dip.

I'm warming through
the sardines,

raisins and pine nuts
for my topper,

and I'm really, really happy
with how it's looking

and how it's tasting.

I feel like the rich tomatoes

and the salty, briny capers
and olives

pair really, really well
with sardines,

and the sweetness
from the raisins

will just round all that out.

I can't believe
I have pulled off a focaccia

in 60 minutes,

and also stayed true
to my heritage and to my roots

and made a dip
that is quintessentially me.

I get my crackers
out of the oven

for my
Herring Under A Fur Coat...

..and they look super crispy.

I have beetroot dip
on the bottom,

and on top,

I'll have some cured kingfish.

Also, green apple,
crunchy walnuts

and just lightly
pickled shallots.

I've tried everything together,

and it tastes exactly
like the salad

that I'm trying to recreate,

which is... Yeah,
it just took me back home.

So, when I have that moment...

..it always works out
pretty good.

Um, yeah, very emotional dish,
so.

You have one minute to go!

(APPLAUSE)

There we go.

AARON: Time is running out.

Time's literally slipping away
from my fingers.

The roti is just in the pan.

It's going for as long
as I possibly can.

But I just got to start
plating up everything else.

I have to plate the laksa dip.

I have to try and portion out
the seafood well.

I've got to motor,
get something on the plate,

just to hit the brief.

TOM: 30 seconds left!

Come on, guys!

GRACE: My hands are shaking.

Ten...
JUDGES: Nine,

eight, seven,

six, five,

four, three,

two, one!

That's it, everybody!
(APPLAUSE)

ANNABEL: Ah! Oh, my God!

Oh, man, that was rough.
Yeah, me, too.

Well done.
Thank you.

I hope it's balanced.
Oh, just...

I hope it's balanced.
Yours looks good.

Beetroot?

Yeah, but I just ran out of time
for that.

Feeling pretty...

I don't know, really,
how I'm feeling.

Like, I got it on the plate,
which I was happy about.

Just felt like everything
was going wrong, but, um...

Yeah, just run out of time,
time at the end

to, like, season everything,
which is a bit of a shame.

My hand is burnt.

Um, yeah,

I burnt it really bad
in the last couple of minutes,

and I think that's partly why
I didn't get the chance

to put on the finishing touches.

So, I think I definitely could
be in the bottom today,

but, um, who knows.

We'll see what the judges say.

We had the master of hummus,
Tom Sarafian, in the house,

and we asked you to create a dip

with a mopper and a topper

to keep you out
of tomorrow's pressure test.

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

..Vinnie.

(APPLAUSE)

PETRO: Go on, Vinnie!

VINNIE: I'm feeling really
proud of myself

for making this dish today.

I have pulled off a focaccia
in 60 minutes,

and I've taken a memory
from when I was a kid

and made it MasterChef-worthy.

I'm really hoping
that the judges

are kind of transported back
with me to my nonna's house,

sitting around
with the caponata in the middle,

some nice crusty bread

and just some good laughs
going around.

Vinnie!

What's going on over there?
(CHUCKLES)

I made a caponata dip

with some sardine topper
and some focaccia.

The last time you cooked
a focaccia in this kitchen,

you were that close
to being eliminated.

Yes, I do remember that.

So, how do you feel
you went today?

I feel like this was also, like,
a bit of a...

Me trying to redeem myself,

like, to see
that I can still do it.

I hope it's up to scratch,
but, yeah.

It feels and it tastes
comforting.

It tastes old-school,

it tastes like caponata
and agrodolce,

and it tastes like flavours

that you're definitely
familiar with.

But you've communicated them
across to us

in a way that is, uh,

fun and exciting and new
and interesting.

You've learned the rules
and you've broken them,

and that's awesome.

That's inspiring.

It's a really,
really beautiful dish.

Vinnie...

(BANGS TABLE)

..wonderful!
(LAUGHS)

(SPEAKS FRENCH)

It is just un-be-liev-able.
(APPLAUSE)

I'm sorry for the banging.

Your bread, the focaccia,

I think there is enough air
inside, which is great.

I love the colour,
the crispiness all around,

which is what we want.

The flavour is great.
It's very well seasoned.

Bingo. You redeemed yourself.

Vinnie, such smart cooking.

As soon as I put a spoonful
of that caponata in my mouth,

my shoulders kind of
just slumped, and I felt like...

Even though I'm not Italian,
I felt like, "Oh, this is home."

(LAUGHTER)

"This is the flavour of home."

I love the sardines on top.

That was just such
a lovely idea.

And it just really makes me
think that you're thinking

about setting yourself apart
from the others.

Vinnie, there is so much of you
on that plate,

and when you lean in
to your Sicilian roots,

and you have your food

that has a sprinkle
of that in it,

that is your sweet spot,
my friend.

Well done.
Thank you.

Well done.
(CHEERING AND APPLAUSE)

Great going, Vinnie.

That praise!

Pat!

(CHEERING AND APPLAUSE)

PAT: I'm really proud
of what I've created.

I think it's a great spin
on the beef Wellington.

I'd love to eat this dish.

So, I just really hope
the judges think the same way.

Pat, what did you make?

So, the dip is a mushroom dip.

It's topped
with a beef carpaccio,

crispy and pickled shallots.

And then, the mopper
is a compressed puff pastry.

Yeah.

Beautiful work.

I think there's a lot of work
in that plate.

Every element was seasoned
and executed incredibly well.

I love that you can taste
each component by themselves.

But the harmony and the balance
with the textures

and the flavours and the layers
of it is really impressive.

Pat...

..that...

..is un-be-lievable, mate.

That mushroom dip
is off-the-charts good.

The texture of it is like silk,

and it's beautifully
caramelised mushroom,

but also you've retained
that freshness in it as well.

It's really deliciously done.

Puff pastry - was it right?

Bloody oath it was right.

It really did give you

that sense
of the beef Wellington.

It just wouldn't have hit
the same mark

without the puff pastry.

SOFIA: It actually reminds me
a lot

of, like, a chicken liver
parfait,

but also maybe a beef tartare.

Yes!
And those things together

work so, so well.

And I think the best thing
about eating a beef Wellington,

other than that cross section,
is when you get golden,

flaky, crispy bits of pastry.

And by having this as a dipper,

you still get that,
without any of the sogginess.

Oh, I love you.

Just fabulous.

It's one after one.
It's just great.

So, if you want me
to love you more,

just keep cooking like this.

Well done.

Well done, Pat.
(CHEERING AND APPLAUSE)

PETRO: Patty!

The next dip we'd like to taste
belongs to Annabel.

ANNABEL: Cannellini bean dip

with some crispy cauliflower
on top

and some za'atar crisps.

I kind of just want
to keep eating that.

The harmony, the textures,
the cauliflower,

the way that that crisped up
with the lamb fat -

I think that was, like,
just spot-on.

It's...it's a really,
really nice, well balanced,

well thought-out dish.

Next up, Casper!

CASPER: I've done a bit
of a riff on mapo tofu.

So, I've got whipped tofu
on the bottom,

and then a mapo mix,

some pickled mushroom on top,

and then fried rice crackers.

With the whipped tofu,
I really love how

you've kind of bridged the gap

between the real umami richness,

fattiness, sweetness of the mapo
with the seasoning.

Big ups from me, mate.

Hannah.

HANNAH: So, I have a white bean
and herb dip

with charred octopus.

And my mopper is a...

..I like to call them
breadstick crackers.

Uh, it was fantastic.

It was, like, incredibly tender.

A beautiful textural balance.

I kind of just wanted more
of that white bean.

It was really delicious. Yeah.

Next up, Emily.

EMILY: I made kind of like
a Thai-style capsicum dip

with fried salt
and pepper squid on top.

And then, I made wonton wrappers

and just deep-fried them
as a mopper.

Yeah, I love the wontons.

They do the perfect job.

I love the flavour
of those Thai notes

that you've got in there.

For me, it's more of a sauce
than anything else.

The squid.

It is a little bit chewy,
and you've got

really big chunks in there.

I'm sorry.

Alright.
Thank you so much, guys.

Grace.

GRACE: So, I've made a labneh
and beetroot dip

with tuna tartare,

pickled beetroot
and some chips.

I don't think there's enough
complexity there,

compared to some of the other
dishes we've tasted.

I feel like the tuna
is just incompatible

with the dish in general.

It kind of gets lost.
I don't really taste it.

And one of my main issues
is the chip.

It's too thin.

(APPLAUSE)

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

(CHEERING AND APPLAUSE)

AARON: I'm looking at my dish
and I'm definitely worried.

I've got half-cooked roti

that I think might be doughy
in the middle.

To be quite frank,

I feel like I'm going
into tomorrow's pressure test.

Really hope I've made a dip

that's good enough
to keep me out

of that bottom four.

I've made a seafood curry
laksa-inspired dip

with a roti on the side.

SOFIA: We've got to talk
about the roti.

We do. Yes.

You did get one on the plate.
I did get one on the plate.

I'm not super happy with it
because I don't think it's going

to be flaky, or I think
it's going to be a bit doughy.

It might be a bit under,
but I knew

I had to get something there
on the plate, and I'm happy

that I did get something
on the plate, so...

This is really ambitious

for today's challenge,
I feel like.

I think you had
the hardest task,

was to transform laksa
into a dip,

a topper and a mopper.

Flavour-wise, I don't
have too much of a problem.

For me, it's more the texture.

While I thought it was smart

putting the macadamias
in there to thicken it up,

it is still quite gritty
from the macadamia.

And then, yeah, I think
you've hit the nail on the head

with your roti -
it is undercooked.

So, it just hasn't had
enough time to do its thing.

It's tasty. Yeah.

It's tasty. I like the, um...
I like the nuttiness.

I like the heat, the spices.

But I have to agree
that it does not

sort of come together as a dip.

You have to think about the fact
that a dip is all about texture.

And because it's quite, um,

a little bit
of an unorthodox idea,

you had to get us
across the line,

and that's with texture.

So, if you had made
that seamlessly silky,

we would have just scooped
that up and went,

"Yes, amazing!"

But because it's quite mealy,
because of the macadamia,

it feels like a...

Almost like over-reduced curry.

Like a satay.
Yeah, like a satay sauce.

You know, when it's, like,
got too much peanut in it.

It needed to be looser
and silken

to just modernise it
and get us across the line.

Thanks, Aaron.
(APPLAUSE)

You're up, Alyona.

ALYONA: I'm walking
with my dish, up to the judges,

and it actually looks
so beautiful.

I wanted to take this Russian
salad and give it my own twist.

And I've achieved that today.

I really hope the judges
can understand

my story and my dish.

Alyona, what have you made?

I've made
Herring Under A Fur Coat.

It's a Russian salad,
reimagined.

So,
it's a beetroot-sour cream dip,

cured kingfish,

served with some green apples

and toasted hazelnuts
with lavash crisps.

I actually tried the dish
all together,

and it got me actually
quite emotional.

It took me back

to all the New Year's Eves
that I had with my mum.

It's such a beautiful,
delicate dish,

full of the sensitivity that
you usually cook with in here.

But I think
what you've done

is created a dish
from your memories

and made it Australian.

Substituting herring,
which is such an aggressive

fish flavour
for a lightly cured kingfish,

which is such a, like, subtle,
sweet flavour,

it's actually perfect.

Very beautiful cooking.
Good job.

Beetroot is the absolute star
of the show.

It is silky, sweet and luscious,

and feels rich in the way
that a lot of Russian food does,

but without leaving you,
you know, heavy.

Those tiny little juicy cubes
of the apple in there as well,

which just add extra pops
of sweetness.

Yeah. I also really loved it.

I think it's an awesome,
awesome concept.

And to turn it
into something so beautiful

and elegant and delicate,

with so much texture
and flavour going on,

that's really impressive.

And, um, the lavash was really,
really beautiful.

Alyona, we love it.

Because when you are like this,

you are dangerous
in the competition.

Well done.

ALYONA: Oh, my gosh,
this is so amazing.

The fact that they loved
the flavour so much,

I actually think I have a chance
at an immunity today.

Luke, we'd love
to taste your dish next.

(CHEERING AND APPLAUSE)

Luke, how did you go?

Uh... Ah, not great.

Well, tell us
what you've made first.

Yeah, I made a beetroot
and goat's cheese dip.

My topper is a spiced lamb
with some dukkah.

And then,
my mopper is roast potatoes.

Uh, it was definitely
a hectic one.

Um...I think I just,

like, ran out of time,
and some things went wrong

and I was just playing
a bit of catch-up.

What went wrong?

The beetroots - like,
I had them in the oven

for, I reckon, 35 minutes
in, like, small chunks -

just didn't cook at all.

I don't know
what I did wrong there.

I think maybe the oven
was a bit overcrowded.

Alright, let's taste and see.

I'm actually a little bit
surprised

because it's actually OK.

I really love the seasoning
on the dip.

I think you've done a really
good job on that,

and it's quite full-bodied.

There's a nice bit of heat
going through there.

I think the main issue
for me is this.

I think it's just a little...
clumsy

because it's the wrong shape.

To mop,

you kind of think of something
that you can kind of,

you know, scoop or...

And it eats more like a...

..strange meal.

TOM: Yeah, I think, um...

..I can see the idea
and the flavours, you know?

They do work - the lamb
with the spices,

with the dukkah, the beetroot,
potatoes.

And for me, the second-best
thing, next to bread,

to go with hummus
is actually chips.

It can be really,
really awesome.

Um, I think it
was just the execution of it.

I just want to challenge you

to just be, like, just
a little bit better.

Like, I could pick out
five or six

different shapes in here.

And that's not the Luke
that we saw at the start.

I want you to try and get back
to, like, looking

at every component

and every ingredient
that you take a knife to,

or you put heat to, and make it

the best you can possibly
make it.

Because there's cooking
with fear,

and then there's this lack
of, like, kind of care

that's going on
with a few different steps.

And that, like, starts
with chopping a potato.

Um, and it's starting
to creep in,

and I don't want you to go home
off the back of it.

Cheers, mate.
Thanks, guys.

Thanks, Tom.

We'd love to taste
your dish next, Petro.

PETRO: I'm really happy
with my dish, my flavours,

my concepts.

I think it's a very
original concept.

I don't think the judges
will have ever eaten

a taramasalata with prawns,

scallops, a prawn head
and Aleppo butter.

It would mean so much
for Tom to like my dish.

And he's a master of his craft.
He's a master of dip.

I've really tried to push
the concept on this one.

So, if he ends up
loving this dip,

it would mean so much for me.

So, tell us what you've made.

I made a taramasalata

with sauteed prawns and scallops

with a little bit
of lemon zest and lime,

a prawn head and Aleppo butter

with some flatbreads.

Oh!

Oh, now that's good!

You know, when you first
announced your dish to us,

I was actually concerned,
because of the richness,

the oiliness,
that tarama, being just that -

fishy, oily,
strong in flavour -

to then go and add more,
you know,

strong seafood such as prawns

and scallops on top is risky.

But you definitely
pulled it off.

It's fantastic.

Um, it took me three years
to perfect a dish,

but it took you an hour,
so well done.

Thanks, Tom.
That's really good.

Petro, forget slinging
that backyard halloumi stuff.

Start slinging taramasalata,
mate.

Like, 'cause
that's where it's at.

The sweetness of the seafood,
of the scallops and prawns...

Like, who dares to put, like,

scallops and prawns
on top of taramasalata.

And then, the richness,

but the smokiness of that
Aleppo and prawn head butter -

again, who dares
to, like, spoon more fat

and more richness
all over taramasalata.

You're on a hot streak, mate,
and I honestly think it is just

because you are focusing
on making the food delicious.

That is like no taramasalata
I've ever had.

There's all sorts of secrets
going on in there

that I don't even care
to know about,

but this is, I think,
potentially,

the best mopper of the day.

Easily!

You have got so much
beautiful chew,

it's beautifully, you know,
burnished.

It's just amazing.

Like, beautiful, beautiful work
on the bread.

I think this is one
of the nicest dishes

I've ever had in this kitchen.

You're obsessed.
(WHISTLES)

Better finish it, then.

I will.
Not if I get there first.

Well done.
Cheers. Thank you so much, guys.

(CHEERING AND APPLAUSE)

I'm kind of lost for words.

I just love being able
to serve people good food.

I want to make people happy
with my food.

And the fact that I've been able
to do that means everything.

It's been an absolute
pleasure to be here...

..and to see all of you chefs
cook some really fantastic,

really exciting,
and really intelligent dishes.

So, thank you very much.

Give it up
for Tom Sarafian, everyone!

(CHEERING AND APPLAUSE)

Today, we asked you
to take something

that is often served on the side

and make it front and centre.

There was a lot at stake.

The bottom four will
see themselves

in the masters week
pressure test tomorrow.

There were so many
strong dishes today.

But, Petro,

yours was the dish of the day!

(CHEERING AND APPLAUSE)

It was fantastic!
Congratulations.

Thank you so much.

I never thought I would be
knocking on the door of top ten

and also producing
dish of the day.

Would never have picked it,
but it's amazing.

There were some wins
and some wobbles,

and four of you
had clear struggles.

Luke.

Emily.

Aaron.

Grace.

Unfortunately,

all four of you will be cooking
in tomorrow's pressure test.

It ain't gonna be easy, guys.

Rest up, and good night.

(APPLAUSE)

ANNOUNCER: Tomorrow night...

Please welcome Kirsten Tibballs!

(CHEERING AND APPLAUSE)

She's the chocolate master.

KIRSTEN: It's one of the
greatest chocolate creations

I've ever made.

And her pressure test

is the mistress

of mind-boggling complexity.

(EXCLAIMING)

Chocolate iris.

LUKE: that doesn't belong
in a kitchen -

that belongs in an art gallery.

EMILY: This recipe

is over 100 steps.

I'm freaking out.

PETRO: Oh. Oh, my God.

There's no way
I'm ready to go home,

and I'm not gonna let today

be the day.

Oh.

(HANNAH GASPS)

AARON: I can't even get it

remotely close to Kirsten's.

This is killing me.

Captions by Red Bee Media