All language subtitles for MasterChef Australia - S18E04-repost

Previously on MasterChef Australia, 40
talented home cooks

battled it out. Wow, there is some stiff
competition here today. For only 24

spots in this year's competition.

I'm putting my whole dream on the line.

You're making a sandwich. Yeah.

The fight for a white apron was intense.

I've never had anything like that. That
is delicious.

That is as good as it gets in this
kitchen.

Because it's fantastic!

It is brilliant!

And because of this!

And now, the quest begins to find
Australia's next

MasterChef.

Tonight, their first mystery box and
special guests

who bring down the house.

It's feeling really awesome. There's
such a great vibe.

We've got our white aprons on.

Everyone's just so happy to be here.

The competition is real now. We've come
so far to get to this point. And I think

we just want to keep going further and
further and further.

What is it?

What is it? What is it? What is it? What
is it? What is it?

Here we go!

The first thing that catches my eye are
these beautiful little house -shaped

boxes.

Come on!

I don't know what's happening today, but
whatever it is, it looks exciting.

History boxes.

History boxes.

So cool.

Come on in!

Guys, good luck.

Welcome, everybody, to your very first
ever mystery box.

And get a load of this.

There is the cutest little mystery box

houses.

I'm already thinking, what does this
mean? And also, can I take one of these

home? They are so cute.

This quaint little mystery box and this
gorgeous country -style kitchen are a

clue.

This week, we're celebrating home
cooking.

I am so relieved when I hear that the
mystery box is about home cooking.

Home cooking is right up my alley.

This mystery box has been set by not
just one, but two very special guests.

They are the ultimate home cooks.

Following the seasons, growing much of
their own produce from their epic

sourcing local ingredients, and they've
just released their second cookbook.

She is an incredible home cook, and he
is an Australian

rock icon.

Ooh!

Give it up for Jane and Jimmy Barnes!

and Jane Barnes walking into the kitchen
and I'm about to cook for them.

I can't believe it because I am such a
massive fan.

I've seen Jimmy about four times.

They are legends. I grew up listening to
Jimmy Barnes.

My mum would just have it playing all
day, every day when we were kids.

This is so exciting.

I have a confession. I actually don't
really know who they are.

I think I'm a little bit too young.

Jay and Jimmy, welcome to the MasterChef
kitchen.

It's so good to have you guys here. That
was a reception, huh? That was nice.

Well, you've had a few standing others,
but that was right. I was about to start

singing.

Belinda, you lit up when Jimmy and Jay
walked in.

I'm a little bit gobsmacked and self
-shocked.

It's amazing to meet you. See you both.

Most of Australia knows you as that
hardcore rocker. Yeah. But then the

is just a totally different side of you.
Where did the inspo for that come from?

It's inspired by seasonal vegetables.
Lovely. And all the fruit and vegetables

that we grow at our place.

Paint a picture, your garden is, like,
next level. Before COVID, we had a

little, you know, small vegetable patch,
few herbs.

During COVID, it turned into a market
garden. Oh, no. And it's a beautiful

garden. We've got so many great
vegetables.

And we just had to think of great things
to cook with them all the time because

every season was preventing us with new
things.

We dug up 104 kilos of potatoes.

Oh! Last year.

As a Scotsman, that's like heaven.

We've got an orchard. We've got a
beautiful rose garden, which is a great

to sit and think about what you're going
to cook. Beautiful.

One of my favourite things is seeing
hard rocker Jimmy with his roses.

If you'd have said 30 years ago I'd be
gardening, I would have laughed at you.

But I love it now. I feel really
comfortable now. I didn't actually know

Jimmy Barnes was so into gardening and
his food.

I only know him for his music.

I'm really into music. I play music. I
write music.

And so this is kind of a great marriage
for me.

I mean, you've both had a connection for
many years now, being a very close

friend of Jock.

Yeah, yeah.

I remember the first time I met him in
Orana, I went to Orana, and the food was

just out of this world.

It was like another level.

And he came out, and it was like he was
a rock singer. He was so passionate and

enthusiastic about his cooking. He made
us eat ants. He made us eat ants.

But he used to come into the house, we'd
sing and cook together, and him and

Jane would fight when they were cooking.
It was good.

Music and food are all things that feed
the soul, and I think

that's what we all have in common. I
love the way that Jane and Jimmy are

talking about food. You can obviously
tell that they're so passionate about

growing their own produce and all about
that farm -to -plate lifestyle, which I

love too. So hopefully this is winning
today.

Right, you ready to see what Jane and
Jimmy have got in store for you?

Yeah! Head back to your benches, let's
go!

Okay, we all ready?

Yeah! Well, you can lift your lids now!

Oh my gosh!

Here we go.

Wow. Okay.

So, Jane, what have we got here? A board
of ingredients that we would use at our

house.

A spatchcock and mulberries are in
season.

Here we've got some red azuki beans.

Tamarind, fresh tamarind. That's going
to be one of your favourites. One of my

favourites, yes, in Thai cooking.

Cavallonero, some Dutch carrots.

We've got some shallots down there.

Time. Is that the time?

Yes.

A rainbow trout.

Which I caught myself.

And... What is that? It's an unusual
Scottish element.

It's a thing I used to eat when I was a
child. This is Edinburgh rock.

I used to just eat it as a lolly. But
it's sort of powdery and it's sort of

sweet. You can crush it, use it like an
icing sugar.

Oh my gosh, I think...

Such a beautiful combination of
ingredients. I have no idea yet what I'm

to cook. But everything, like, screams
local seasonal produce.

So I'm really excited.

This is what I love the most about
Mystery Boxes. And we cannot wait to see

great home cooking out of it.

You'll have to bring us a dish that
features at least one of the ingredients

from Jane and Jimmy's Mystery Box.

We're giving you 75 minutes.

You have access to a small underbench
pantry of staples.

We're looking for the top dish to be
safe from tomorrow's first elimination.

But you really need to bring your A game
to impress these two

legends because today we will only be
tasting The ten most

appealing dishes.

Whoa.

So only ten dishes are going to be
chosen to be tasted today.

In the MasterChef kitchen at this stage
of the game, with so many inventive and

interesting cooks in here, it's going to
be tough to stand out from the pack.

Stay very calm.

Enjoy the cook. If you enjoy what you
do, people can appreciate it.

That's what I've learned from singing
and cooking.

And I think...

From watching my wife and eating Jane's
food for years, cooking with love. If

you put love into the food, it comes
out.

And taste.

Taste along the way. Taste along the
way, yeah.

Oh yeah. Good luck.

Your time starts now!

Come

on,

Ben.

I'm a massive fan of Jimmy. My dad was a
bricklayer, and he would come home,

beer in hand, cook on the barbie, and he
always had, you know, Aussie music

playing. So Jimmy was definitely on high
rotation, and I can't really believe

he's here.

I'll be making southern fried spatchcot
with cream, cavalinero, and some

tamarind and mulberry glazed carrots.

First mystery box today, I am feeling a
little bit of everything.

Is that possible to feel everything all
at once?

Today I am planning to cook a thyme and
mulberry cake. Oh, slippery little

sucker. With a Swiss meringue
buttercream. And I'm going to try and

which actually tasted really cool. Kind
of like sherbet.

Oh, top dish today. Everyone wants that.

Today I'm thinking because it's a home
-cooked challenge, the ultimate home

-cooked meal for me is sort of weekends
in the kitchen with Grandma making her

famous carrot cake.

So I'm going to just spin off on that.

I'm just really hoping the judges pick
me, because I know if they do, I've got

one hand on that immunity for tomorrow's
elimination.

This is such an amazing mystery box to
kick off the season with. Thank you so

much, guys, for coming in. To have
Australian rock and cooking royalty in

MasterChef kitchen. Did you see their
faces when you walked in? Their names

welcome, yeah. And you've chosen some
beautiful ingredients inspired by your

garden. What are you hoping they cook
today?

A lot of people, when they cook, mask
the flavours of the ingredients. I love

taste really good ingredients.

For me, the mix of sweets are better,
you know, with the berries and the

protein. It'll be interesting.

I'm dying to see if somebody tries to
use the rock. Me too. I don't know how

they're going to do it yet. When you
split it apart, it's sugar, ginger and a

bit of citric acid. So those three
flavours can go with everything. Extra

for the rock. Yeah, yeah, that's right.

It's just how you use it. Now, you know,
they're going to have to get the feel

for it. We are going to be open to find
out exactly who they are.

How can they provide?

And this is what I'm looking for the
most. Couldn't agree more. Under

I think, you know, that's when I watch
it, I say, oh, my God, another 10

minutes.

You start panicking. I'd be panicking
and changing direction all over the

I'd be like, I tried.

It's very exciting, isn't it? You never
know who's going to walk through those

doors. How iconic.

First mystery box, we have Jimmy and
Jane Barnes in the building.

This is beyond.

I have practiced mystery boxes.

Leading up to MasterChef, my partner and
I were watching the episode, pausing

it, running to the supermarket, buying
the ingredients, and then we were on for

the mystery box challenge.

I have been leading up to this moment my
whole life.

Hey, John!

I'm thinking it's carrot ravioli. Okay.
So inside will be the carrot.

The pasta dough has the carrot top in
it. Okay. I'm celebrating the whole

carrot. That's beautiful. That sounds
lovely. And there's a bit of a sauce or

something going on there. Yes, a bit of
a sauce. There's definitely some thyme.

Maybe some of the super green. Yeah, the
carrot tops are amazing. They are.

People don't use them. They just throw
them out.

I was hoping for a pasta.

Oh, great.

Oh, yeah, yeah, he was saying how much
he loves pasta. Okay, that's fine.

You're definitely on the right track.
Thanks, guys.

Good luck, guys. Bye.

If Jimmy wants pasta, Jimmy's getting
pasta.

It needs to be good.

Jane and Jimmy brought some pretty
special ingredients with them.

Being the first mystery box, I really
want to take my time to taste all these

ingredients.

There is a bit of a puzzle to solve
here.

So my brain is working hard right now to
come up with something really unique.

I love problem solving. That's like my
thing. So building dishes is almost like

an engineering exercise.

I went to uni and I studied aeronautical
engineering.

You really need an analytical mindset.
You need to understand the problem. And

then you also need to like design a
solution, detail -oriented, methodical.

I find it really helps me in my cooking.
I'm always looking for a challenge.

I wanted to utilise my engineering
background with my passion for cooking.

So I decided to build a pizza oven.

The outside of the pizza oven is
reclaimed termite mound.

And then on the inside, you've got like
an aerospace grade heat blanket.

And after that, I made my own Damascus
steel knives.

I've got a little logo on there that's
me as a little ghost.

Yeah, it's kind of just like an
expression of me in a knife, which I

Being a bit of a food nerd, I like to
think I also have a good creative side,

I can sort of meld the two and do
creative dishes that are still grounded

process.

As soon as I see that spatchcock, I know
that I want to be using that in my

dish, so now I'm thinking, what can I
sort of build around that spatchcock

I think would go well with it? And how
can I elevate that for the MasterChef

kitchen?

It's home cooking week.

I cook almost every day.

That's my happy place.

I turn the music on, I get a glass of
wine, and I just like start kind of

creating in the kitchen.

But the magic actually happens when I
think I don't have anything in the

and then I just grab random bits and
pieces together, and something really

incredible comes out of it. So that's
what I feel mystery box challenge might

actually work for me.

I'm a very simple girl from Russia. I
was born during Soviet Union times and

then grew up in post -Soviet Estonia. I
do very simple, humble ingredients like

chicken hearts and chicken giblets,
chicken liver.

I genuinely value all different kinds of
foods and ingredients. Just because

when I was growing up, the food was
pretty scarce.

Like I tried bananas for a time when I
was probably 10.

And I thought, oh my God, what is this
magical thing?

After growing up, I traveled a lot.

I lived in Ireland. I lived in Scotland.

and now in Australia for the past seven
years.

I feel like I've collected all the
different tastes and flavors from all

different countries. I just go to
someone, I'm like, how do you cook with

I'm just really grateful, and I always
appreciate food, and I just want to

create magic out of it.

From the beautiful ingredients from
Jimmy's and Jane's mystery box, I'm

make pan -seared rainbow trout, a turkey
bean puree,

crispy cavolo nero and some mulberry
sauce.

Knowing there's going to be only 10
dishes that's going to be tasted, I feel

lot of pressure.

Every cook in the kitchen, I feel like
I'm learning so much. So I want to stay

here as long as I can.

All right, let's go.

As soon as I said home cooking today, I
definitely thought of cooking at home

with my mom.

My mum is a beautiful cook. I've pretty
much learned everything that I know

about food from her.

Our family dinners are always very
extra.

She's always trying something new,
tweaking things, making up things as she

along.

And that's how I've learned to cook.
Just like her, I...

use my gut instincts when it comes to
cooking.

That is definitely how I'm going to
approach today's challenge.

You know, keeping quite fluid, using my
instincts and just sort of switching

stuff up as I go along.

I'm working on my velouté and I've
filleted my fish.

I haven't got a super clear dish in mind
yet, but it'll come.

Hey, Grace.

Hey. So it's been three months. How are
you going? What are you making?

I am thinking today, at the moment, a
fillet of the rainbow trout, maybe with

little velouté of sorts, maybe some
cavolo nero in there, maybe with some

gristini on the side. Haven't decided
yet.

When you say you haven't decided, it's
quite decided.

When do you decide on your final thing?

I tend to use my instincts a lot.

And sometimes your instincts aren't
really there until the dish is closer to

being done.

So we'll just sort of have to see. We're
only tasting the ten most appealing

dishes. Time is everybody's enemy here,
is it? Good luck, guys. Thank you.

The judges seem a little bit freaked out
that I haven't got a fully formed dish

quite yet.

I might.

I don't know, I'm a bit worried.

And there is an hour to go.

Maybe I should probably also be a little
bit concerned.

You've got one hour.

How did that happen?

Come on, everybody.

Jimmy,

I'm going to be honest. I thought your
time call would be louder. No, but I've

been nice.

Oh, really? Yeah.

I am a huge rock chick. I love rock
music. And I listen to Jimmy Barnes and

Chisel all the time.

Not in my wildest dreams did I ever
think I would be cooking for Jimmy and

Barnes. I'm feeling very excited about
this mystery box. These ingredients we

grow on our family farm and this is just
screaming my family home cooking.

My current role is the Chief Operating
Officer of a tech company in Melbourne.

I feel very rewarded by my job, but...

My passion for cooking is next level.
This is my farm and this is kind of

my food journey began here. I don't
think that I would be the person that I

today if I hadn't have grown up on our
farm. See how juicy the passion fruit

Oh, she's a tough one.

My world often is like a mystery box.

Hi.

Hi Chivies, what's happening here?

So I'll walk out into our orchard or
into our veggie patch and see what we

growing there.

That's beautiful.

So that I can pull that into the kitchen
and cook up something really yummy for

the family.

That looks beautiful.

I just want to make sure that I cook
creative enough and inspiring enough so

Jimmy and Jane taste my food.

Alita. Hi.

I saw you getting a little bit flustered
seeing Jane and Jimmy.

More Jane than me.

So tell me what you're making.

I'm cooking a souffle pancake with a
custard and a thyme, tamarind and

coulis. Your ingredients were so
amazing. They're all stuff that we grow

farm. Right. We've just planted a
mulberry. Oh, wow. And the week before I

here, I was underneath a net just like
eating all of the mulberry. What's the

thing that could go wrong?

This can not souffle. Yeah. And how
often does that happen?

Don't know.

First time doing souffle pancakes.

Oh, my God.

Good luck with that. Cheers, Poe.

Everybody knows that a normal pancake is
quite flat.

With a souffle pancake, you want to aim
for some height.

I've only made standing pancakes before,
souffle pancakes I've never done.

So it might be risky.

But I hope that they hold their shape
and I get a really nice stack on those

pancakes.

So good you're right in there, Jimmy.

You really do love to cook, you can
tell. I do, I like it. It's awesome.

How are you? How are you?

Good, good.

Are you a Jimmy Barnes fan?

Yeah, I actually write music as well. I
play guitar, I sing. Oh, good on you.

You've seen the parallels between
cooking and music? Oh, it's huge. I

pretty much the exact same. Yeah, yeah.
When you produce a song and the

balance... It's all about the balance.

It's the same as balancing the
ingredients.

What are you doing with all this? What's
going on here? I'm going to do a trout

fillet. I'm going to make, like, a
mulberry and thyme glaze.

I've got some charred spring onions that
are going to go on top.

And then I'm going to do, like, cream
sauce.

I'm excited.

Good luck, guys. Thank you, guys.

Hi, Jack.

Hey, guys. How are you doing? Hi, Jack.
Lovely to meet you. I've gone sweet

today, so I've just got a layered sponge
with a mulberry curd and then hopefully

finishing it with an Italian meringue.

Sounds good, Jack. Thank you so much.
Thank you. Cheers.

Jackie. I am actually going to do a
zucchi bean creme brulee today.

Whoa.

Yeah, and then hopefully I get a little
bit of your rock sugar dusting on top.

So you're going to brulee the rock sugar
on top?

I love it. I knew this was a good
ingredient. Exactly.

We never doubted you, Jimmy.

I've got terrible sweet tooth. I love
sweets, so I'm really looking forward to

this. Yeah, same here.

Sorry, that video is crazy.

My mum always says the best plate of
food that you can have is a beautifully

cooked piece of fish and a salad. So
it's sort of just gone with that mantra

my head.

I'm thinking about really heroing these
ingredients because that's what home

cooking is to me.

I have finally decided on a dish which
will hopefully make the judges happy.

I am making a pan -fried fillet of this
beautiful rainbow trout.

And I'm going to use the rest of the
fish as well as the fat cock and a

of the vegetables to make a stock and
then use the stock to make a velouté

-style sauce.

A velouté is a sauce that's made from a
base of stock and roux.

And the texture should be really velvety
and smooth.

And I'm going to make some grassini on
the side as well.

A grassini is basically a thin
breadstick that you make from dough

similar to a pizza dough.

Hopefully soak up some of that sauce.

My dough.

I'm looking good for time.

So, yeah, I'm feeling good.

I would love Jimmy and Jane to taste my
dish today.

I love their ethos around cooking and
growing their own food, so it would

definitely mean a lot.

Can I borrow some of your hot water?

Yeah. Ooh, hot. Thank you.

I'm making tamarind glazed batch cock,
sautéed cavanellero, and oven -roasted

carrot with a tamarind sauce. Yes, it is
all about the sauce.

That tamarind kind of sweet, sour, salty
flavour profile is something that...

What can I like at home?

Home life for my wife and I is quite
simple.

There's only two of us. We have a cat.

This is me trying to do work.

Someone, someone, I won't mention names,
trying to prevent me from doing work.

Most of the time meals are quite simple
because I can't cook a feast and then we

can't finish eating it.

But I'll spend hours and hours making
sauces.

We have a lot of carbs, right? And carbs
really don't have much flavour. So the

only way to flavour what you eat is
through the sauces. And that's why I

much attention to making sauces that
taste amazing.

My food dream is to have my own range of
sauces and condiments

showcasing Malaysian flavours.

So if that ever happens, my wife would
just flip.

Honestly.

With this tamarind sauce, I've added
mulberries, the tamarind, the spring

and the thyme.

Because I'm going for a sweet, sour,
salty taste, I'm certainly feeling

limited with the ingredients I have.

Because normally I'll have like fish
sauce, soy sauce, and those kinds of

background flavors that give me that
saltiness, that umami flavor.

Today, I'll have to adapt it as I go
along to get it to the flavor profile I

want it to be.

It's taking a little time, but I think
I've finally got the concept for the

finalised now. I'm cooking a batch cock
with a spring onion sous -vide.

A sous -vide is a variation on a French
mother sauce.

It's like an onion -based bechamel.

Tripled mulberries, tamarind caramel,
some roasted carrots as well. So it's

of like doing a mini roast dinner, I
think. I've got my stock on for the sous

-vide. Smelling good already.

Mmm.

tasting the Edinburgh Rock. At the end
of the day, it is basically like a

crystallised caramel.

So I'm thinking, you know, what do those
flavours typically go well with?

I'm going to ask.

How is it? Pretty good, Edinburgh Rock.
What are you tasting?

Definitely getting that, like, a little
bit of ginger in that.

Yeah, that's right, yeah.

Tamarind caramel with that.

Get a ginger in there.

I think that's a good idea.

It sounds really good. And what I love,
you're breaking the ingredients apart.

I think quite a few people are going to
be a bit afraid of trying this.

Good on you, Casper. It's really great.
Good luck on Casper. Well, we'll check

that in then, hopefully.

That turned out great.

Yeah, it does. Hearing Jimmy saying he
was really excited to try it gives me a

lot of hope that I might be up there as
part of that tent.

Whoa, nearly lost my best cook.

Meeting Jane and Jimmy Barnes in the
MasterChef kitchen on our first official

cook is wild.

I'm such a fan.

Jane, I have followed for so long on
social media, watching all of the

meals that she creates.

And Jimmy actually was like a patient in
a hospital.

She'd make him lunch every day because
hospital foods obviously rank.

I love that.

Being a nurse, particularly in critical
care, it is our day in, day out that

we are working under pressure.

It often is, like, high stress.

We're super time critical.

Life or death situations, that is just
our norm.

It takes a lot from you.

This is going to sound a bit corny.

MasterChef, such a source of happiness
throughout such a tough time.

So I'd come home, I'd drop my scrubs at
the door, I'd walk in, I'd have a

shower, I'd turn the TV on, MasterChef
would be on, and I'd cook some dinner,

and that just, like, really gives me so
much joy.

I love cooking.

being able to like slow down in the
kitchen and you lose the feeling of like

anxiety and fear.

You just forget about everything.

I would love to use that as a career
rather than just a hobby and explore

of service to others in another way
through my food.

Such a little fish.

I don't want to play it safe today.

I need to pull something out of my back
pocket that's going to wow the judges.

So pressure's on, feeling it.

Oh, tell me, what are you doing?

I'm going to take the fillets off and
cure them in mulberry and salt and sugar

and some of the white parts of the
spring onion.

I'm going to make a mulberry vinegar.

I'm going to make some ricotta and then
just pipe little dots on the fish.

That's very brave. That's fantastic.

That's what I'm going for this season,
brave.

Very brave.

And then maybe a fat stock skin, crispy,
just to sprinkle over the top at the

last minute.

Excellent. Brilliant.

Thank you. Well done to you. I like
that.

Filleting this rainbow trout, I am
struggling.

The bones are just so fine.

I need to be able to get those fillets
off really, really neatly, and there's

not really a lot of room for error. It's
such a small little fish.

It doesn't look like I've butchered a
fish before, but I actually have. I'm a

little frazzled.

I'm a little flustered. When you're
served cured trout, you're expecting

beautiful, delicate pieces of trout that
look beautiful.

Mine don't look like that.

Oh, my God.

Messed this up.

I can feel John Christoph just, like,
watching over my shoulder at my every

like a hawk, and it is adding to this
pressure.

I am so stressed.

We only have one fish, so I can't start
again.

Oh, golly.

If I don't fill up this dish properly,
there is a chance that I will miss out

getting my dish tasted today, which
would just be gut -wrenching.

Oh, my God.

Not good.

I have finally gotten those fillets off
the fish for my cured fish dish.

They are completely butchered. This poor
fish has died in vain. I have not done

it justice.

I'm not happy with how these fillets
look. I'm like, JP, don't look at my

But I just need to get the cure on. So I
cure the fish in half sugar, half salt.

All right.

And then I juice the mulberries and use
the mulberry pulp to rub all over the

fish to give it that really beautiful
pop of purple.

See you later, little buddy. I'm sorry.

The fish is in the fridge curing, so now
I can move on to my other element.

Oh, there's a neck on here. I need to
get that skin off the spatchcock and get

it in the oven so that it can go nice
and crisp, and I need to crack on with

ricotta. Get this jacket off. Why?

So I'm going to make the skin all crisp
in the oven. Oh, like proper just just

skin. All right, guys, keep moving.

15 minutes to go.

Today we're having a celebration of
carrots in like a ravioli. I've got some

carrots roasting, some ricotta on.

I need to start working with the pasta
joke.

That's all right.

Hello. You okay?

Yes. You must be very comfortable today,
no, Shirley? Your type of food, I

guess? This is my type of food, yeah. So
I'm just, you know, staying calm.

Right, everybody, listen up.

We have a very special and important
announcement.

Oh, my God. We are 30 minutes down.

There's 45 minutes to go.

Jimmy Barnes has a little surprise for
you all.

Uh -oh.

Oh, no. Whoa.

I couldn't come here without bringing
you something special.

Something close to my heart.

Really special. Jane Cooks this for me,
and I eat this every single day at home.

This is whiskey marmalade.

Wow.

Oranges, lemons, and whiskey.

Okay.

Okay. And if you use this in your dish,
you'll get an extra 15 minutes.

Look,

they're coming up. They're running.

Oh, they're coming.

So, everybody, to be clear, if you use
the whiskey marmalade, you'll

have an extra 15 minutes of your cook
time. Oh, you just have to know it's

here. But you have to use it.

If you decide not to use the whiskey
marmalade, you still have your regular

minutes, and then you're done and
dusted.

Choice is yours.

Come and have a jar, have a taste, and
then we'll make your minds up.

Nice, huh?

Whiskey marmalade.

Whiskey marmalade? What is that?

Whiskey marmalade, yes, I will.

Hello, Pastor Thorne.

If we don't use it, can we take it home?

Oh, yeah.

Eating the whole jar does not count as
using it in your dish, just to be clear.

It's a good taste of strong marmalade.
How are you going? Good. Happy? Yeah.

For my souffle pancake dish, that
rockstar mulberry coulis is reducing and

tasting amazing.

My custard is beautiful, decadent and
creamy, but it's just a stock standard

custard. But I'm going to add the
marmalade.

Oh, how does that? I couldn't have asked
for a better ingredient.

Oh, yum. Okay.

All right, okay.

My souffle pancakes are in the pan and
bubbling away.

If they don't rise properly, I do not
have a backup plan. So that'll be diff

over.

They are rising perfectly.

They souffle.

Do as many as you can in case they do
what souffle sometimes do. Shh.

I mean, I hope it doesn't. I hope it
doesn't. You're going to stay too late.

Stay. Stay too late.

Have you tried it? It's so yummy. Very
nice.

Are we adding? We're adding. We're doing
it. Fuck yourself, brother. Yeah, I am.

I love that.

So, Jimmy, you have nearly... I think
everyone is losing from on the way. I

think they've been inspired by flavour
and time.

My seven -price batch toss is done.

I'm just finishing off glazing carrots
and I'm using my cream Cavolo Nero.

Certainly we'll be using the whiskey
marmalade. I'll be incorporating it into

glaze for my carrot. The flavour goes
perfectly.

The flavour of the cake is just a
buttercream cake. I'm pretty confident

going to bake in time.

I put that marmalade in with
buttercream. It's already into the

compote. So two spots gets a little
feature. My arm's getting sore.

There's nothing left.

I'm going to put the marmalade in with
my carrot cake batter.

I think it should give that beautiful
sweetness.

but also a bit of tart, which it needs.

I need to get this cake in the oven
pretty ASAP. I think I actually needed

my honey. You reckon?

Yeah. I was actually looking for a
lemon, so... Ah! This is perfect.

Oh, man.

Yeah, great. Let me in.

The lemon and the whiskey, just pull
everything back. It's not too sweet, not

too bitter. This is really superb.

That is amazing.

We're going to join them.

Sorry, we've been very busy up the front
here. You waited!

You waited! in for us. We're working
hard here. Come in.

Recipe please, Jane. That is so
unbelievably good.

What makes it a mixture of the lemon?

Is this in the book?

Yes, it is.

I'm just wondering when I can pop over.

Anytime.

Anytime. Anytime. I told you you're a
very lucky man. I know.

I don't know where to put this.

My grassini have just come out of the
oven.

They're looking good. I think they're
probably a little bit crispier than I

hoping there would be. I think that's
okay. They look nice. I'm doing two fish

fillets separately.

And I've also still got to decide if I'm
using marmalade. So I taste my sauce.

And I'm so happy with the flavor.

And it tastes really good. Oh, my God.
Get that off.

It tastes like cavolo nero, but it also
has this, like, umami from the

spatchcock and from the other
vegetables.

And I'm thinking the intensity of the
whiskey and citrus flavors.

will definitely overpower the sauce and,
more importantly, the fish.

So I'm definitely not going to use them.

Can I have a show of hands?

Who's using the whiskey marmalade?

Actually, who's not using it? Yeah,
that's easy. Grace? Grace,

are you all right there?

Me? I'm not using it. Wow.

Am I the only person? You're the only
one.

That's crazy.

I've made a huge decision here that no
one else has made. This is insane.

Oh, my God.

I'm shocked that I'm the only person
that's not using the marmalade. Just a

little bit of the sauce.

Definitely a really huge risk.

Whoa.

But I really trust myself.

My gut's telling me that this sauce
doesn't need the marmalade, so I'm not

to use it.

whiskey marmalade 24 minutes ago, but
who's counting?

I am.

This marmalade has so much flavor.

There's citrus, there's a bit of whiskey
in the end. It's not too sweet, which

is great.

Oh, my God.

A whiskey marmalade.

My grandmother used to make a very
similar one, so I really want to use it,

I don't really see how it's going to
work with a trout.

I literally start questioning myself.

Maybe trout is not the best option for
this day.

Spatikov would actually work better.

I look at the time, and there's 20
minutes to go.

I've made this huge pivot to cook with a
spatikov.

I need to butcher it. I need to cook it
perfectly.

Oh, whoa.

That's a major change.

Change a whole protein. I know.

Switch it in the middle of the cook.

That is so crazy.

It could be a huge mistake.

Get that thing off.

There's still time to use the marmalade.

She's doubling down.

It's beautiful.

No, that's good. You're good.

We don't need it here. I love that.
That's you.

It's got you written all over it.

So, right now, I'm focusing on making my
sauce on the oven -roasted spatchcock

dish.

I'm tasting the sauce as I'm cooking.

I'm getting that sweet, salty sour taste
but i'm not getting any body i'm not

getting any depth it's just very watery
that i'm concerned so i add a bit of the

whiskey marmalade marmalade sweet sour
with the whiskey depth of flavor

exactly what i needed to lift my dish
thank god Got that.

Really? Nice.

You're glad they're all ready.

I'm excited.

I think it's going to work really well.
Thank you. I love that you're staying

calm, focused.

Good luck, Min, and make sure the
spatchcock is cooked perfectly.

Look, that's the problem.

Oh, no.

I've spent so much time perfecting my
sauce, but just over 15 minutes ago, I

haven't even put a spatchcock in the
oven.

If it doesn't cook in time, I may not
have a spatchcock to serve.

I think it's crossed.

Grace, 30 seconds!

Are you still cooking fish, Grace?

Yeah. Oh, are you sorry? No way.

Everyone around me's got a really chill
vibe, which is very strange to have to

channel my energy.

Come on, Grace. But I really just have
to, like, lock into my bench and lock

into my dish to make sure I can get this
all done in time. I'm so stressed.

Oh.

You're right, you're right.

Grace, your time is up in 10, 9, 8, 7,

6, 5, 4, 3, 2, 1.

That's it, Grace.

Well done.

Well done.

Wow, she only just made it to it.

Oh, my God.

I've finished cooking.

Everyone else around me is still gone.

I've been feeling so confident. I love
my dish. But everyone else used the

marmalade. Why not?

It was so delicious.

Absolutely beautiful, yeah. I was
missing some citrus, so just give it a

lift. Jane makes it, and Jimmy eats it
every day. And it was absolutely

delicious. So maybe I'm just wrong.

What do I do now?

Everybody else, your extra 15 minutes
has started now. Come on.

My hands are shaky.

Yes, I'm feeling it now.

So 15 minutes left in the cook. My
spatchcock's looking great. There's a

nice colour on it. I'm really happy with
that.

Carrots are all roasted up. They're
sitting to the side, ready to be glazed

I'm going to tuck it in.

That really changes up my vibe.

That changes up my vibe.

Yeah, great marmalade. It's going to go
amazingly in my tamarind caramel for my

roasted carrots.

I need to be careful because every
marmalade is different, so I don't want

marmalade to overpower the other
flavours that I've worked really hard on

this camp.

Hey, Dot.

Hi, Kai. How are you? How are we
travelling?

Good. So I put the whiskey marmalade on
the roasted carrots. I also put a little

bit in my ravioli filling, and I'm going
to use it in my sauce.

Freeway. Why not?

That doesn't mean that you get 45
minutes extra.

Oh, I thought that's what happens.

I'll be here all day.

Okay, okay.

The pasta is rolled out. I put my
filling in the fridge.

The carrots are roasted. So next I'm
going to create the ravioli, and then

going to start on my sauce.

To be safe in that first elimination
would be a huge relief.

Ten minutes to go!

All right, I've got to start fighting
soon.

Time to pull my trout out from the
fridge. I have no idea how this is going

go. All right, don't mess this up,
Annabelle.

The cure has firmed up the fillets.

They're actually looking a lot better
than I anticipated.

They look good, don't they?

I'm overwhelmed with relief right now.
That is the main feeling that I am

feeling, is just, like, relief.

I've made my ricotta.

Whoa, look at that.

I've got my mulberry juice now, so I'm
just going to play around with that and

make like a nice vinegar sort of cut
through the fat of the fish.

I've added the marmalade to my mulberry
vinegar and it's added this depth of

flavour. It's added some spice. It's
added some citrus. It's really elevated

sauce. It's given my dish the X factor
that it needed.

Your extra time is...

I'm loving my dish.

The flavors are there.

I love the cavolo nero. It's so
beautiful and vibrant.

My bean puree, I put a lot of olive oil
into it, so it's really nice and floral.

And the mulberry sauce is very earthy. I
think it's going to work really well

with the chicken. Oh, my gosh, I love
it.

Delicious. I'm really feeling that it's
a really great dish, and I really want

to be the top.

Less than five minutes ago, I pulled my
spatchcock out of the oven.

The color tells me it's not cooked
enough.

I'm a bit concerned about the cook of
the spatchcock.

At this point, I'm kind of panicking.

What am I going to do?

So I decided to pan fry the spatchcock.

I'm just trying to give it a bit of
color.

You sure it's going to be cooked on
time?

Your bird is bouncing still. It's
clearly not cooked enough. You don't

that. You don't need that. Just cook it.

Just cook it. You can see it's bouncing.

I don't want to serve raw chicken to the
judges.

I'm just having my fingers crossed that
it's going to be cooked.

Your bird is bouncing still.

It's clearly not cooked enough. You
don't need that. You don't need that.

cook it.

You can see it's dancing.

Ten fingers, ten toes, everything
crossed.

That extra few minutes is going to get
me over the line.

Hi.

Put your feet up.

Just a little.

I wasn't expecting that to happen. What?

But there's no one else to use it.
Neither will we.

That's crazy.

You're all cooking with whiskey
marmalade and that means your extra time

in three minutes.

Three minutes. It's a hit single.

A moment of truth.

The chicken's been resting now and as
I'm cutting it, I can see the juices

flowing out of the breast. So it's
really juicy.

I only want to be serving one half of it
on the plate, just to bring a little

bit of sort of a finer dining look to
it.

Everything's fallen into place for this
cook, and now it's just getting it on a

plate and getting it up the front there,
hopefully.

Your ink pot time is up in one minute!

One minute left.

The special is still in the oven.

I'm just going to wait till the very
last moment to take it out and just feed

it.

Because everything else is on the plate.

Oh, man, that's exactly what I would do.

I've practiced so many mystery boxes at
home, and I really let my creativity run

wild.

To not only have my dish tasted, but to
win the first mystery box would just be

amazing.

I'm all right. I think my chicken may
not be done.

I have no idea whether it's cooked or
not cooked.

I really hope the judges are going to
want to taste my dish.

Looking at the other plates, I'm
starting to doubt myself a bit, but I

remember that they all had an extra 15
minutes, and I think in 75 minutes, this

is a pretty great plate of food.

As you know, we're only tasting the 10
most appealing dishes today.

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

I did a spatchcock with roast carrots
and

pickled mulberries.

And then spring onions to beef.

That's a nice colour on there, isn't it?

And then the tamarind caramel.

Okay, now we're talking.

It looks shiny. That's good.

No.

You have caught our attention. Thank
you.

Let's dig in.

Yeah, come on.

You talk the talk and, my friend, you
have walked the walk in such a big way.

That spatchcock alone is, you know, up
there with some of the best protein

cooked that we've had in this kitchen.
It is restaurant ready. That is how you

try and get it to leave the path.

The caramelisation on it, the seasoning
on it, and it is just cooked through.

It's what chefs...

like try and find every time they cook a
piece of protein and you've nailed it

in your first mystery box. Then we get
to everything else and mate, my gosh,

between the beautiful sweetness and
depth that you've got in your spring

to be, when you incorporate that with
the tamarind caramel, which is just

with Jane's marmalade, that is a plate
of food. And you, my friend, are one to

be reckoned with.

I loved sweet sour umami.

Next level.

Oh, thank you.

Yeah, I'm inspired.

I thought the spatchcock was so moist
and so delicious, and it was seasoned

beautifully. The spring onion sauce is
just incredible.

Perfectly balanced.

And then to have that tamarind on top of
that was just like another explosion.

I totally lost my cool eating that. The
second I saw you pour that tamarind

marmalade caramel, I started getting a
bit hot under the collar.

Stop it, Casper.

But the taste completely followed
through as well. I think for me, the

that you managed to get in all of your
element was incredible.

Loved it.

I'm going to coin a new phrase, CI, for
cooking intelligence. You have a high

CI.

That was such a brilliant plate of food.
Every single thing on that plate is so

well considered and has a reason for
being there.

I don't think you're going to be going
anywhere in a while.

Well done. Thank you.

I'm

happy

to embrace the high CI.

Well, you know, it might be my trademark
moving forward here. Yeah.

Next dish we'd like to taste belongs
to... Dot!

I have made today a celebration of
carrots.

So I've made a carrot ravioli.

The dough is made of the carrot stems.

I've done a lovely, creamy marmalade
sauce, some roasted carrots,

a little bit more marmalade, and then
some flaky rainbow trout.

Sounds more like a celebration of
marmalade, maybe.

Maybe a little bit.

I've been practising these since I was a
kid.

But, you know, when I knew I was
hopefully going to be on MasterChef, I

doing it again on the weekends with my
partner, and we would kind of watch the

episodes and pause it, run to the
supermarket.

Yeah, I've been in prep, guys.

Wow. And did your partner, did she
judge? She judged, so obviously I always

So... OK.

I'm going to have a little bit of
everything.

Sorry if I'm a bit slow.

No, take your time.

Okay, here we go, guys.

Don, I think it's pretty obvious that
you've been practising mystery boxes.

What I love about this dish is it
doesn't necessarily feel like it's come

mystery box.

I think the overcommitment to the
marmalade has actually done you really

There's a lovely sweetness to the whole
dish that's really backed up by the

sweetness of those roasted carrots.

And because you've seasoned your dish so
well, you still get the saltiness.

There's a lovely hit of pepper at the
back that kind of brings everything back

into that savoury zone.

Amazing first effort for mystery box
number one. Thank you.

I'm pleasantly surprised that the
marmalade with the fish, I wasn't sure

that was going to work. I like the
celebration of the carrots, like you

think it's a good summer dish. And I can
still taste the whiskey in there, which

is good.

Scottish mint noise.

A Scotsman will always find the whiskey.

Oh, yeah.

So well done. So well done. The plating
was stunning. Even the plate choice, it

just felt like it came from you
specifically, which I love. We're

understanding of who you are as a cook
through every dish.

If I was to say things that you could
probably work on, less is more, I feel,

and that could be something that you'll
take into your next mystery box. Just

because it's there doesn't mean you have
to use it.

Well done, Dad.

I think she's going to be really good.
Oh, she's going to be. She's already

really good.

She's going to fly.

Okay, guys.

Next one to come over is...

Arjuna.

Oh my gosh, I'm so excited to present
the dish.

But I don't know, suddenly I feel a lot
of pressure.

Changing something in the middle of the
cook is quite risky.

I'm just hoping that I've made the right
decision.

Arjuna, what have you made?

I've made spatchcock with bean puree,
cavolo nero in the

marmalade whiskey jam, and then I made
mulberry sauce.

Shall we try?

Sauce up.

Wow. Look at the color of that. That's
pretty deep, isn't it? Yeah.

Wow. That looks amazing, Eliana. It
looks pretty elegant. Like straight out

bistro. The glaze on the spatchcock is
fantastic.

But how does it taste?

Let's see. That's the big thing, yeah.

And, Leona, changing your dish from the
trot to the chicken, I think that was a

very good option.

It is fantastic.

Your red bean puree.

I want the recipe, by the way.

I don't care whatever happens, I want
that recipe.

The kale are just chewy enough. The
lovely marmalade from Jimmy and Jen is

really effective into your dish.

Well done.

Oh, thank you.

I was a bit disappointed.

Because it was too small.

But it was absolutely delicious. I mean,
the red beans were really great. And,

you know, great balance of the sweet
and, you know, salt between the

and that. I thought it was an excellent
dish. I thought it looked great. As soon

as I seen it put down there, I was dying
to try it. And every bite didn't let me

down. It was perfect.

Thank you.

Eliana, correct decision to use the fat
cock.

And when I tasted some of those elements
separately, I was like, ooh, ooh. But

together, wow, it was dynamite. You've
done a brilliant job of it. You are

up there for top dish, girl.

That was yum.

I've done a mulberry sponge cake.

I've put the marmalade in with my
mulberry curd and done an Italian

the outside.

I think it's really great.

I think it's really delicious. It's
moist, it's light, it's creamy.

I love the big mulberries in it. And the
addition of the marmalade really lifts

the flavour of the mulberries.

I'm feeling super nervous. Only 10
dishes are going to be chosen to be

today. But everyone is just amazing.

I've made a marmalade and tamarind
carrot cake with a mulberry and thyme

cream. I love desserts that aren't too
sweet. The cake was moist. I think

cake was a great idea for carrots.

And, of course, the mulberry ice cream.
I was looking forward to it and it

didn't let me down at all.

Pat!

I've made southern fried spatchcock,
creamed caballero and mulberry and

glazed carrot.

Fried spatchcock, the cook on it's
delicious.

Really well seasoned.

Love the flavour in that creamed
Caballonero. The carrots almost taste

to me. It's fantastic.

So there's a bit of crunch in everything
in there, which I love in a plate. Good

job.

Hannah. You can just put that there.

I have made a butter cake with a thyme
syrup, a mulberry jam

and a Swiss buttercream.

Hannah.

That's good cake.

The herbs really set it aside from other
sort of cakes. Really delicious.

And the mulberries are fantastic.

You used them really well. I'm taking it
home with me.

I want to be tasted really badly today
because I want to be in contention for

that immunity spot.

All right. Only three dishes left to
taste.

Pressure.

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

I want the bread.

Min, tell us what you've made.

I've made an oven -roasted tamarind
chicken with roasted carrot and sautéed

covenaleros.

The sauce itself has got tamarind, the
mulberry, some of the marmalade as well.

Wow. Okay.

How did you find that first mystery box?

It was just all over the place,
especially with the spatchcock and just

to figure out whether I got the cook
right on it or not.

Do you think you got it right?

Honestly,

I'm not 100 % sure.

Hopefully it is cooked.

There's no way you would know because
that came out with 10 seconds to go. I

know. Right, so, yeah.

Shall we try?

Ooh, the pressure.

Okay.

I think it might be perfect.

No.

It's definitely cooked.

It is? Yeah.

You can breathe again, though.

I mean, it's quite a simple dish.

But when you do it this well, no one
cares.

I think you've done everything really,
really well.

The carrots are beautifully tender and
sweet. The cavolo narrow still has a

bit of bite.

And then that sauce is dynamite. It is
so, so good.

It is just chockers full of umami.

You have used all that salty, sour,
sweet to your advantage.

Well done.

Thank you.

I like a good sauce, and I would have a
shot of this sauce.

It's so red and so beautiful.

I expect it to be really sweet, but it
was salty as well. It had that depth in

it. It was really good.

I thought the whole dish was fantastic.

Your dream is to have sauces on shelves,
right?

Yeah, sure.

But I bet you bloody didn't think that
you'd have a mulberry sauce on the

100 % no. With marmalade in it. Jimmy's
marmalade. It has to be Jimmy.

Mulberry sauce with Jimmy's marmalade by
Min.

But, mate, that is proper good sauce
work. That comes from love, passion,

dedication to the craft of sauce making.

You've got it. Well done.

Oh,

like, really? Like... You know, that's
what I want to do, like making sauces.

And for someone to say that, it's such a
validation of me being able to do

something like that in the future,
hopefully.

Next up, we'd like to try the dish
from... Alita!

Okay,

she's here to play.

She's here to feed.

I have made you souffle pancakes with a
rock star mulberry

sauce.

Yep, we're into that.

Look at this. Oh.

Look at that.

It's like a pizza bar. It does.

It does. How that mulberry sauce is,
like, splitting out through that

That looks unreal.

Okay.

Very, very naughty plate of food.

I am loving that. What you've done with
the marmalade custard and also the, what

do you call it, the rock star sauce.

Rock star mulberry sauce. I am so here
for those elements.

You haven't overthought it. Three
elements there and they are absolutely

peaking. I think you've done a smashing
job.

Thank you, Andy. The rock in the
mulberry just was the perfect balance.

And I love that the mulberries were the
stars.

I like the thyme and the custard too.

And the marmalade in there is stroke of
genius. I'm glad we thought of it.

Yeah, good to hear you.

Who? Yes.

Yes, well. What? I am flabbergasted.

Custed.

Flabbergasted.

This is really good.

It's excellent. Thank you. Well done,
Ollie. Thanks, Lionel.

This is going to be the final dish that
we're tasting today.

Biggest risk that I took was not using
the marmalade, but I'm really good at

trusting myself.

I know that this dish is delicious, so
I'd love if my dish was tasted today.

I want to get tasted today.

I want to be that top dish today so
badly. I really, really, really don't

to cook in tomorrow's elimination.

We'd like to taste your dish.

This is going to be the final dish that
we're tasting today.

The last dish we'd like to taste was
made by...

So, Annabelle, what have you done?

I have done a cured rainbow trout with a
mulberry

and marmalade vinegar.

There you go.

Yes.

And some chicken skin salt.

And then some ricotta on the plate as
well.

Wow. Shall we try?

It's just fantastic.

Delicious. What I like very much is the
combination of so many things. The

saltiness, you've got the sweetness,
you've got the crunch, and your ricotta

character too.

So I can't wait to hear everybody else.
I love it. Thank you. Thank you so much.

I think it's the most delicious cured
fish I've ever had.

Oh, wow.

That means a lot. Thank you. Because I
actually follow you on Instagram.

And when Jimmy was in hospital and you
were bringing him in food every single

day, I'd like to check my Instagram and
be like, let's get you in food with

duck. So that's like... This is
delicious.

The chicken seems to strike a genius
with it. The vinegar is excellent. I

it really balances the fish.

Excellent dish. I would eat this every
day. Oh, yeah. Every single day. Thank

you so much.

It's pure talent.

on earth.

That is the biggest compliment I have
ever received for my cooking. I am just

like on cloud nine.

Your very first mystery box was about
celebrating the joy of

cooking.

You all poured your heart and your soul
into it and it could taste it in the

food. Let's say a huge thank you to our
special guests. Give it up for Jane and

Jimmy Barnes.

We only tasted the ten most appealing
dishes.

But it was still a hard task to pick the
winner.

There were a few of you who really
impressed us.

If we call your name.

Please step forward.

Eliana.

Annabelle. It was close.

But the one dish we couldn't go past

was cooked by...

I had my hopes, but hearing my name
being called out, incredible, super

sort of validated that I do know what
I'm doing here and that I deserve to be

here.

Casper, that dish was high CI.

The pressure is now off you, Casper.

Tomorrow you'll be watching from the
gantry while the others battle it out.

For the rest of you, sharpen your focus.

Because the first elimination is the
toughest.

Tomorrow night, someone's going home
already.

Whoa. I am sweating bullets.

I want to mean this. This is so bad. I'm
not going home today.

And whose dish astonishes the judges?

OMG.

How did you do that?