Original subtitles

ANNOUNCER: 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.

MAN: I'm putting my whole dream on the line.

You're making a sandwich? Yeah.

The fight for a white apron was intense...

SOFIA: I've never had anything like that.

POH: That is delicious.

ANDY: That is as good as it gets in this kitchen.

JEAN-CHRISTOPHE: 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...

(CHEERING, APPLAUSE)

..who'll bring down the house.

(HUBBUB)

So exciting!

(LAUGHTER, HUBBUB)

WOMAN: It's feeling really awesome.

There's such a great vibe.

We're here!

We've got our white aprons on.

Everyone's just so happy to be here.

(LAUGHTER, CHEERING)

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.

(ALL CHEER)

MAN: What is it?

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

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

What is it?

(CHEERING, APPLAUSE CONTINUES)

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.

I see boxes.

Mystery boxes.

So cool.

POH: Good morning!

Very cute.

WOMAN: Wild. Guys, good luck.

Welcome, everybody!

To your very first-ever mystery box.

Huh? Wow!

And get a load of this.

Oh, yeah. (LAUGHTER)

WOMAN: The magic.

WOMAN: That's so cute.

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?"

(LAUGHS) 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.

Yeah! (CHEERING)

WOMAN: 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.

ALL: Oh!

They are the ultimate home cooks.

Following the seasons,

growing much of their own produce

from their epic garden...

..sourcing local ingredients.

And they've just released their second cookbook.

She is an incredible home cook...

..and he... (ROCK MUSIC)

..is an Australian rock icon.

Ooh!

Give it up...

..for Jane and Jimmy Barnes.

(CHEERING, APPLAUSE)

Jane and Jimmy Barnes!

WOMAN: Oh, my God! (LAUGHS)

Whoo!

Oh, my God. It's 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.

(CHEERING, APPLAUSE CONTINUES)

ANNABEL: 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.

Um... I think I'm a little bit too young.

Jane and Jimmy, welcome to the MasterChef kitchen.

It's so good to have you guys here.

That was a reception, huh? That was nice.

But you've had a few standing Os.

I was about to start singing. (ALL LAUGH)

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

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

It's amazing to meet you.

Oh, it's nice to meet you. See you both.

Most of Australia knows you as that hardcore rocker.

Yeah.

But then the cookbook 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, a few herbs.

During COVID, it turned into a market garden.

Oh, nice. And it's a beautiful garden.

And we grow so many great vegetables.

And we just had to think of great things

to cook with them all the time,

because every season was presenting us with new things.

We dug up 104 kilos of potatoes...

(ALL EXCLAIM) ..last year.

As a Scotsman, that's, like, heaven.

(LAUGHTER)

We've got an orchard, we've got a beautiful rose garden,

which is a great place to think about what you're going to cook.

Beautiful.

One of my favourite things is seeing hard-rocker Jimmy

with his roses.

(LAUGHTER)

If you'd have said 30 years ago I'd be gardening,

I would've laughed at you.

But I love it now. I feel really comfortable there.

I didn't actually know that 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's.

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 he was just...

It was... It's like he was a rock singer.

He was so, you know, passionate and enthusiastic

about his cooking.

He made us eat ants. And he made us...

(LAUGHTER)

But he used to come, and he'd come into the house,

and we'd sing and cook together,

and him and Jane would fight when they were cooking.

It was good.

(LAUGHS) No.

There'd be some serious battles there.

Yes.

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 are 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.

Righto. Are you ready to see

what Jane and Jimmy have got in store for you?

Head back to your benches. Let's go.

OK. Are we all ready? ALL: Yes!

Well, you can lift your lids now!

WOMAN: Oh, my God.

(ALL EXCLAIM)

WOMAN: Oh, my God!

WOMAN: Oh! MAN: Here we go.

MAN: Wow. OK.

So, Jane, what have we got here?

A board of ingredients that we would use at our house.

A spatchcock.

And mulberries that are in season.

Here we've got some red adzuki beans.

Beautiful.

Tamarind. Fresh tamarind.

That's gotta be one of your favourites.

It's one of my favourites, yes, in Thai cooking.

Cavolo nero.

Some Dutch carrots.

We've got some shallots down there.

Thyme. Is that the time?

Yes. (LAUGHS)

A rainbow trout. Which I caught myself.

(LAUGHTER)

And... What is that?

This is 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 it's such a beautiful combination of ingredients.

I have no idea yet what I'm gonna 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 some great home cookings 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 under-bench pantry of staples.

We are 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 found 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. Yes.

MAN: Oh, yeah. Good luck.

BOTH: Your time starts now!

(CHEERING)

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, um, you know, Aussie music playing.

So Jimmy was definitely on high rotation,

and can't really believe he's here.

I'll be making Southern-fried spatchcock

with creamed cavolo nero

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...

Errgh! Slippery little sucker,

..with a Swiss meringue buttercream.

And I'm going to try and use these,

which actually tasted really cool.

Kind of like sherbet.

Oh, top dish today.

Everyone wants that.

LUKE: Today, I'm thinking,

because it's 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 do a 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...

..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.

Our pleasure.

To have Australian rock and cooking royalty

in the MasterChef kitchen.

Did you see their faces when you walked in?

It was a nice welcome. It was so sweet.

They lost it.

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 to taste really good ingredients.

For me, the mix of sweet, sour, bitter, you know,

with the...with the berries and the protein.

It'll be interesting.

I'm dying to see if somebody tries to use the rock.

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... Yes.

..those three flavours can go with everything in that box.

Extra points for the rock. Yeah. That's right.

Just how you use it and how, 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 improvise?

And this is what I'm looking for the most.

Couldn't agree more.

Under pressure, I think, you know, that's...

When I watch it, I think, "Oh, my God.

"If they had another ten minutes," you know?

You'd start panicking.

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

I'd be like...

(ALL LAUGH)

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 practised mystery boxes.

Leading up to MasterChef,

my partner and I were watching the episode, pausing it,

running to the supermarket, buy the ingredients,

and then we were on for the mystery box challenge.

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

Hi, Dot! Hi! How are you?

We're so great. How are you? I'm good.

I'm thinking of carrot ravioli. OK.

So, inside will be the carrot.

The pasta dough has the carrot top in it.

So it's kind of celebrating the whole carrot.

Yeah. That's beautiful.

That sounds lovely. A bit of a sauce going on there?

Yes, a bit of a sauce with definitely some thyme.

Um, maybe some of this beautiful greens.

Yeah. The carrot tops are amazing.

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

I was hoping for a pasta. Jimmy likes...

Oh, great.

Oh, yeah. Yeah, he was saying how much he loves pasta.

OK. That's fabulous.

So you're definitely on the right track.

Thanks, guys. Good luck, though.

Bye.

If Jimmy wants pasta, Jimmy's getting pasta.

(LAUGHS)

And it needs to be good.

CASPER: 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 mounds,

and then on the inside,

you've got, like, a 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. It's a little ghost.

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

which I like.

Being a bit of a food nerd,

I like to think I also have a good creative side,

so I can sort of meld the two

and do creative dishes that are still grounded in 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

that I think would go well with it,

and how can I elevate that for the MasterChef kitchen?

ALYONA: 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 fridge,

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.

Good, 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 first time when I was probably ten.

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

Whoo!

After growing up, I travelled 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 flavours

from all these different countries.

I just go to someone, I'm like, "How do you cook with this?"

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 going to make pan-seared rainbow trout,

adzuki bean puree,

crispy cavolo nero,

and some mulberry sauce.

Knowing there's going to be only ten dishes

that's going to be tasted,

I feel a 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.

Alright. Let's go.

As soon as they said "home cooking" today.

I definitely thought of cooking at home with my mum.

Let's go.

My mum is a beautiful cook.

I've pretty much learnt everything

that I know about food from her.

Our family dinners are always very extra.

Delicious. Whoa! Oh, yeah.

She's always trying something new,

tweaking things,

making up things as she goes along.

Prawns are done!

The prawn star!

And that's how I've learned to cook.

Just like her, I use my gut instinct

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 volute and I filleted my fish.

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

(LAUGHS)

Hey, Grace. Hey.

First mystery box. Whoo-hoo!

What are you making?

I am thinking today at the moment,

the fillet of the rainbow trout.

Maybe a little veloute of sorts.

Maybe some cavolo nero in there.

Maybe with some little grissini on the side.

Haven't decided yet.

When you say you haven't quite decided,

when do you decide on the final thing?

I...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, isn't it?

Good luck, Grace. 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,

so maybe I should probably also be a little bit concerned.

(LAUGHS)

Everybody, you've got one hour.

WOMAN: When did that happen? ANDY: Come on, everybody!

(CHEERING, APPLAUSE)

SOFIA: Jimmy, I've got to be honest.

I thought your time call would be louder.

No, I'm being... I'm being nice.

Oh, really? Yeah.

I am a huge rock chick.

I love rock music.

And I listen to Jimmy Barnes and Cold Chisel all the time.

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

for Jimmy and Jane 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 a 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 where...

I mean, my food journey began here.

I don't think that I would be the person that I am today

if I hadn't have grown up on our farm.

See how juicy the passionfruit is?

Oh, she's tough. She's a tough one.

Oh! (LAUGHS)

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 vegie patch

and see what we have growing there.

That's beautiful leek.

So that I can pull that into the kitchen

and cook up something really yummy for the family.

Mm, that looks beautiful.

I just want to make sure that I cook

something creative enough and inspiring enough

so Jimmy and Jane taste my food.

POH: Alita. Hi.

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

(LAUGHS)

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 mulberry coulis.

Your ingredients were so amazing.

They're all stuff that we grow on our farm.

We've just planted a mulberry.

Oh, wow!

And the week before I was here, I was underneath a net,

just, like, eating all of the mulberries.

What's the.. What's the thing that could go wrong?

Um, this can not souffle. Yeah.

And how often does that happen? Dunno.

The first time doing souffle pancakes.

Oh, my God. Um...

Good luck. Cheers, Poh.

Everybody knows that a normal pancake is quite flat.

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

I've only made standard 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.

(LAUGHS)

You really do love to cook. You do. (LAUGHS)

I do. I like it. It's awesome.

Petro. How are you?

How's it going, guys? 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.

It's huge. I think it's pretty much the exact same.

When you produce a song and the balance...

It's all about the balancing. Treble.

It's the same as balancing out 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 a cream sauce.

I'm excited. Good luck, brother.

I think you got it. Thank you, guys.

Hi, Jack. Hey, guys.

How you doing? Hey, Jack.

Lovely to meet you. I'm going sweet today,

so I've just got a layered sponge with the mulberry curd.

And then hopefully finishing it with an Italian meringue.

Sounds good, Jack. Thank you. Cheers.

Jackie.

I am actually going to do an adzuki creme brulee today.

Whoa-oh-oh! Yeah.

And then hopefully I get a little bit of your

rock sugar dusting on top. Good. Yeah, yeah.

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 a terrible sweet tooth.

I love sweets, so I'm really looking forward to this.

Perfect. Yeah. Same here.

(COUGHS) Sorry. That vinegar 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 sort of just gone with that mantra in 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 spatchcock and a couple of the vegetables

to make a stock,

and then use the stock to make a veloute-style sauce.

A veloute 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 grissini on the side as well.

A grissini is basically a thin breadstick

that you make from dough that's quite similar to a pizza dough.

(MIXER WHIRRS)

Please soak up some of that sauce.

(MUTTERS)

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 glaze spatchcock,

sauteed caballero,

and oven-roasted carrots with a tamarind sauce.

Yes, it is all about the sauce.

That tamarind kind of sweet, sour, salty flavour profile

is something that I often I like at home.

Nice.

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 give so 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 happened,

my wife would just flip.

Honestly.

With this tamarind sauce I've added mulberries,

the tamarind, the spring onion, and the thyme,

because I'm going for a sweet, sour, salty taste.

I'm certainly feeling limited with ingredients I have,

because normally I'll have, like, fish sauce or soy sauce

and those kinds of background flavours

that give me that saltiness, that umami flavour.

Today, I'll have to adapt it as I go along

to get it to the flavour profile I want it to be.

CASPER: It's taking a little time,

but I think I've finally got the concept for the dish

finalised now.

I'm cooking a spatchcock

with a spring onion soubise.

A soubise is a variation on a French mother sauce.

It's like an onion-based bechamel.

Cook with mulberries, tamarind, caramel,

some roast carrots as well.

So it's kind of just like doing a mini roast dinner, I think.

I've got my stock on for the soubise.

WOMAN: 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. JIMMY: The Edinburgh rock?

Yeah. What are you tasting?

Definitely getting that, like,

it's a little bit ginger in that.

Yeah. Yeah, it is. That's right. Yeah.

Tamarind caramel with that... Oh!

Bit of ginger in there.

I think that's a good idea. Yeah.

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, old Casper. I'm looking forward to it.

We'll chat soon, then, hopefully.

That sounds 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 ten.

ANNABEL: (GASPS) Whoa! I nearly lost my spatchcock.

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 beautiful meals that she creates.

And Jimmy actually was, like, a patient in a hospital.

She'd make him lunch every day

because hospital food's obviously rank.

I was like, "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 is 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

being 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... What are you doing?

Taking... I'm gonna cure it, take the fillets off,

and cure them... Ooh!

..in mulberry and salt and sugar

and some of the white parts of the spring onion.

I'm going to make a mulberry vinegar.

Ooh! 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 pleased. I can't wait.

And then maybe a spatchcock 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.

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

these beautiful, delicate pieces of trout that look beautiful.

Mine don't look like that.

Oh!

Oh, my God. Messed this up.

I can feel Jean-Christophe

just, like, watching over my shoulder

at my every move 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 fillet this fish properly,

there is a chance that I will miss out

on getting my dish tasted today,

which would just be gut wrenching.

Oh, my gosh. This is not good.

Oh, oh, oh, oh, oh.

I have finally gotten those fillets off the fish

for my cured fish dish.

Oh...

They are completely butchered.

This poor fish has died in vain. I have not done it justice.

Oh!

I'm not happy with how these fillets look like.

JC, don't look at my fish.

But I just need to get the cure on.

So I cure the fish in half sugar, half salt...

Alright.

..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. (LAUGHS)

The fish is in the fridge curing,

so now I can move on to my other elements.

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 my ricotta.

Getting this jacket off. Why?

So I'm going to make the skin all crisp in the oven.

Oh. Like a proper...just skin.

JEAN-CHRISTOPHE: Alright, guys. Keep moving.

15 minutes to go.

Allez, allez, allez.

(SIGHS)

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 dough.

That's alright.

Hello.

You OK? Yes.

Guess you must be very comfortable today, surely.

Your type of food? This is my type of food. Yes.

I'm just, you know, staying calm.

Right, everybody! Listen up!

We have a very special and important announcement.

MAN: 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.

Ho-ho! Oh!

Really special. Jane cooks this for me.

And I ate this every single day at home.

This is whisky marmalade.

(ALL CHEER)

Oranges, lemons, and whisky. Ooh, OK.

OK.

And if you use this in your dish,

you'll get an extra 15 minutes on the cook.

Look, they're coming up. They're running.

POH: Oh, they're coming.

So, everybody, to be clear,

if you use the whisky marmalade,

you'll have an extra 15 minutes of your cook time.

MAN: That's a no brainer.

But you have to use it.

If you decide not to use the whisky marmalade,

you still have your regular 75 minutes

and then you're done and dusted.

Choice is yours.

Come and have a jar, have a taste...

Spoon. Then we'll make your mind up.

Nice, huh?

Whisky marmalade? MAN: Whisky marmalade.

What is that?

Whisky marmalade. Yes, I will.

Hello, pasta sauce.

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

Oh, yum.

Eating the whole jar does not count as using it in your dish.

Just to be clear.

It's a good taste, but it's a strong marmalade.

It's strong.

HANNAH: How are you going? ALITA: Good.

Happy? Yeah.

For my souffle pancake dish,

that rock star mulberry coulis is reducing,

and it is 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 good's that? Whoo!

I couldn't have asked for a better ingredient.

Oh, yum. OK. Alright. OK.

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 dish over.

They are rising perfectly.

They souffle! (LAUGHS)

Do as many as you can

in case they do what souffles sometimes do.

Shh. Shh.

I mean, I hope it doesn't. I hope it doesn't.

You're gonna stay souffled. Stay. Stay souffled.

Have you tried it? It's so yummy.

Very nice. Ah, yes.

Are we adding? We're adding. We're doing it.

Back yourself, brother. Yeah, I am.

I love that.

So, Jimmy. News is really...

I think everyone is using the marmalade.

I think they've been inspired by flavour and time.

My Southern-fried spatchcock is done.

I'm just finishing off glazed carrots,

then I need to do my cream cavolo nero.

Certainly will be using the whisky marmalade.

I'll be incorporating it into my glaze for my carrots.

The flavour goes perfectly.

The flavour of the cake is to serve buttercream cake.

I'm pretty confident it's going to bake in time.

I've put that marmalade in. Swiss buttercream.

It's already into the mulberry compote.

So two spot... gets a little feature.

My arms are getting sore.

I'm going left.

LUKE: I'm going to put 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 that marmalade.

GRACE: You reckon? Yeah.

I was actually looking for a lemon, so...

Oh! Yeah, this is perfect.

ANDY: Oh, man. Yeah. Great. Let me in.

The lemon and the whisky just pull everything back.

It's not too sweet. Not too bitter.

This is really superb. That is amazing.

(BOTH LAUGH)

SOFIA: We're gonna join them.

So we've been very busy up the front here.

You waited. You waited for us.

We're working hard here. Come in.

Recipe, please, Jane?

That is so unbelievably good.

What makes it is just the mixture of the lemon.

Is this in the book? Yeah.

Yes, it is.

I'm just wondering when I can pop over.

Anytime. Anytime.

Anytime.

Have I ever told you you're a very lucky man?

I know. I'm very... (ALL LAUGH)

I don't know where to put this.

My grissini has just come out of the oven.

They're looking good.

I think they're probably a little bit crispier

than I was hoping they would be.

I think that's OK. They look nice.

I'm doing two fish fillets separately,

and I've also still got to decide

if I'm using the marmalade.

So I taste my sauce...

..and I'm so happy with the flavour.

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.

Ooh!

And I'm thinking the intensity

of the whisky and citrus flavours

will definitely overpower the sauce,

and more importantly, the fish.

So I'm definitely not going to use it.

Can I have a show of hands?

Who's using the whisky marmalade?

Actually, who's not using it? JIMMY: Yeah. That's easy.

Grace? Grace.

Grace, are you, uh... Are you alright there?

(LAUGHS) Me?

I'm not using it.

Wow. Is... 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.

MAN: 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 just... I'm not going to use it.

Grace, you're not using the marmalade, and you have

nine minutes to go!

But if you're using whisky marmalade, 24 minutes to go,

but who's counting?

(LAUGHTER) I am!

Oh!

This marmalade has so much flavour.

Mmm!

There's citrus. There's a bit of whisky in the end.

It's not too sweet, which is great.

POH: Oh, my God. Whisky of my life.

(LAUGHS)

My grandmother used to make a very similar one,

so I really want to use it,

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

Um...

I literally... I start questioning myself.

Maybe trout is not the best option for this dish.

Spatchcock would actually work better.

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

Oh!

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

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

Oh, whoa.

That's a major change.

She's changed her whole protein. I know.

Switching in the middle of the cook.

That is so crazy.

It could be a huge mistake.

Oh!

Grace! You're not using the whisky marmalade.

And you have three minutes to go!

(CHEERING, APPLAUSE) Get that thing off.

There's still time to use the marmalade.

(LAUGHTER)

She's doubling down. She's stubborn.

It's beautiful!

No. That's good. You're good.

Oh, we don't need it here. Back yourself.

I love that. That's you.

It's got you written all over it.

MIIN: So right now I'm focusing on making my sauce

on my 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 whisky marmalade,

Marmalade, sweet, sour with the whisky, depth of flavour.

Exactly what I needed to lift my dish.

Thank God.

Godsend, really. SOFIA: Nice.

Your glaze there already. I'm excited about it.

I think it's gonna work really well.

Thank you.

I love that you were staying calm, focused.

Good luck, Miin, and make sure the spatchcock

is cooked perfectly.

Oops. That's the problem.

Oh, no.

I've spent so much time perfecting my sauce,

but just over 15 minutes to go.

I haven't even put the spatchcock in the oven.

If it doesn't cook in time,

I may not have a spatchcock to serve.

Oh...

Fingers crossed.

Grace, 30 seconds!

Whoo-hoo!

Are you still cooking fish, Grace?

Yeah. Oh! Please hurry.

JEAN-CHRISTOPHE: No way.

Everyone around me has 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.

It's so stressful.

Oh, shhh... (BLOWS RASPBERRY) You're right, you're right.

Grace! Your time is up in ten...

ALL: Nine. Eight. Seven.

Six. Five. Four.

Three. Two. One!

(ALL APPLAUD) That's it, Grace. Well done.

WOMAN: Good job, girl.

Wow, she only just made it too.

Oh, my God, that's so weird. That's so weird.

I finished cooking.

Everyone else around me is still going.

I've been feeling so confident.

I love my dish.

But everyone else used the marmalade.

Why not? You went for the jar?

Absolutely beautiful, yeah.

I was missing some citrus, so just give it a nice lip.

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. Let's go. Time to move. (CHEERING)

JACKIE: My hands are shaky.

(CHUCKLES)

Yes, I'm feeling it now.

So 15 minutes left in the cook.

My spatchcock is looking great.

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

Carrots are all roasted off.

They're sitting to the side ready to be glazed up.

I'm gonna chuck it in.

Mmm, yeah. That really changes up...

It's going on the carrots. That changes up my vibes.

Yeah. Great marmalade.

It's gonna go amazing

in my tamarind caramel for my roast carrots.

I need to be careful, because every marmalade is different.

So I don't want the marmalade to overpower the other flavours

that I've worked really hard on in this caramel.

Hey, Dot.

Hi, guys. How are you?

How are we travelling? Good.

So I put the whisky 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.

Three ways. Why not? (LAUGHS)

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

Oh! I thought that's what happened, you know?

(BOTH LAUGH)

I'll be here all day. OK. OK.

The pasta is rolled out.

I've got my filling in the fridge. The carrots are roasted.

So next I'm going to create the ravioli.

And then I'm going to start on my sauce.

To be safe in that first elimination

would be a huge relief.

Ten minutes to go!

Alright. Gotta start plating soon.

Time to pull my trout out from the fridge.

Oh!

I have no idea how this is going to go.

Alright, don't mess this up, Annabel.

The cure has firmed up the fillets.

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

Whoo!

MAN: It looks good, doesn't it?

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.

Oh, look at that. Oh.

I've got my mulberry juice now.

So I'm just going to play around with that

and make, like, a nice vinegar

to 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 the sauce.

Has given my dish the X factor that it needed.

Your extra time is up in five minutes!

Whoo! (APPLAUSE)

Mmm.

I'm loving my dish.

The flavours 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. It's delicious.

I am really feeling that it's a really great dish.

I really want to be the top dish.

MIIN: Less than five minutes to go,

I pulled my spatchcock out of the oven.

The colour 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 colour.

Are you sure it's gonna be cooked on time?

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

You don't need 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.

(EXHALES)

I'm just having my fingers crossed

that it's going to be cooked.

JEAN-CHRISTOPHE: Your bird is bouncing still.

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

You don't need that. Just cook it.

You can see it's bouncing.

(EXHALES)

Ten fingers, ten toes. Everything crossed.

That extra few minutes is gonna get me over the line.

Hi. (LAUGHS)

Just put your feet up. Just a little.

I wasn't expecting that to happen.

What? If... No-one else to use it.

Neither were we. That's crazy.

ANDY: You're all cooking with whisky marmalade,

and that means your extra time is up in three minutes.

Three minutes. It's a hit single.

(LAUGHTER)

CASPER: It's the moment of truth.

The chicken's been resting now,

and as I'm cutting it I can see the juices

just flowing out of the breast.

So, it's really juicy.

Yes.

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 falling into place for this cook,

and now it's just getting it on a plate

and getting it up the front there hopefully.

Your extra time is up in one minute!

(CHEERING, APPLAUSE)

MIIN: One minute left.

The spatchcock is still in the oven.

I'm just going to wait till the very last moment

to take it out and just plate it,

What?

Because everything else is on the plate.

Oh, Miin. That's exactly what I would do.

DOT: I've practised 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.

JIMMY: Alright, everybody.

Ten! ALL: Nine!

Eight! Seven!

Six! Five! Four!

Three! Two! One!

Yes! That's it!

That's it! (APPLAUSE)

Well done.

Whoo! How'd you guys go?

Good. Well, who knows, really?

How did you guys go? Oh, man. Man.

Well done, mate. How'd you go?

I'm alright. I think my chicken may not be done, so...

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

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

Um, looking at the other plates,

I'm starting to doubt myself a bit,

but I have to remember that they all had an extra 15 minutes.

And I think in, um, 75 minutes,

this is a pretty great plate of food.

As you know, we're only tasting

the ten most appealing dishes today.

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

..Casper.

(CHEERING, APPLAUSE)

Wow. Look at this.

CASPER: I did a spatchcock

with some roast carrots...

..and pickled mulberries.

And then spring onion soubise.

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

And then the tamarind caramel.

ANDY: OK, now we're talking.

Look shiny. That's good.

JEAN-CHRISTOPHE: Ooh. Nice.

You have caught our attention.

Thank you.

Let's dig in. Yeah. Come on.

Well, Casper.

You talked 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 pass.

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 onion soubise,

when you incorporate that with the tamarind caramel,

which is just spiked with Jane's marmalade,

that is a plate of food.

And you, my friend, are one to be reckoned with.

I love the sweet, sour, umami. sort of... Next level.

Oh. Thank you.

I've... Yeah. I'm inspired.

I thought the spatchcock was so moist and so delicious.

And it was seasoned beautifully.

This spring onion sauce is just incredible.

Perfectly balanced.

And then to have that tamarind on top of that

was like just another explosion.

I totally lost my cool eating that.

Like, in the second I saw you pour

that tamarind marmalade caramel,

I started getting a bit hot under the collar.

I was like, "Stop it, Casper!"

(LAUGHS)

But the taste completely followed through as well.

I think for me, the intensity that you managed to get

in all of your elements was incredible.

Loved it.

I'm going to coin a new phrase - CI, for cooking intelligence.

You have a high CI.

(LAUGHS)

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.

Casper.

Casper! (APPLAUSE)

CASPER: 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!

(CHEERING, APPLAUSE)

Dot, what have you made?

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.

(LAUGHTER) Maybe a little bit.

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

But, you know, when I knew I was hopefully

gonna be on MasterChef,

I started 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 or...?

She judged so obviously, I always won, so...

(JUDGES LAUGH)

JANE: OK. JIMMY: Let's go.

I'm gonna have a little bit of everything.

Sorry if I'm a bit slow. ANDY: No. Take your time.

OK, here we go, guys.

Dot, 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 from a mystery box.

I think the over-commitment to the marmalade

has actually done you really well.

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,

wasn't sure how that was gonna work.

I like the celebration of the carrots, like you said.

I think it's a good summer dish

and I can still taste the whisky in there, which is good.

Scottish men can always take a whisky.

A Scotsman will always find the whisky.

JEAN-CHRISTOPHE: Oh, yes.

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 getting an understanding of who you are as a cook

through every dish.

Um, 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 'cause it's there doesn't mean you have to use it.

Well done, Dot. Nice work, Dot.

I think she's gonna be really good.

Oh, she's gonna be... She's already good.

She's gonna fly.

OK, guys, next one to come over is...

..Alyona.

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,

it's quite risky.

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

Alyona, what have you made?

I've made spatchcock with bean puree.

cavolo nero

in the marmalade whisky jam.

And then I made mulberry sauce.

Shall we try? ANDY: Sauce up.

Look at the colour on that!

That's pretty deep, innit? Yeah.

Wow. That looks amazing, Alyona.

Looks pretty elegant.

Like straight out of a bistro. JANE: Beautiful.

The glaze on the spatchcock is fantastic.

But how does it taste? Let's see. That's the big thing.

Yeah.

JEAN-CHRISTOPHE: Alyona,

changing your dish from the trout 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.

Oh, my God! I don't care whatever happened,

I want that recipe.

The kales are just chewy enough.

The lovely marmalade from Jimmy and Jane

is really effective into your dish.

Well done. Oh, thank you.

I was a bit disappointed...

..because it was too small. (LAUGHTER)

But it was absolutely delicious.

I mean, the red beans were really great, you know.

Great balance of sweet and, you know, salt

between the marmalade and that.

I thought it was 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.

Alyona, correct decision to use the spatchcock.

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 right up there for top dish, girl.

Ooh!

That was yum.

Jack.

I've done a mulberry sponge cake.

I've put the marmalade in with my mulberry curd

and done an Italian meringue on 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.

GRACE: I'm feeling super nervous.

Only ten dishes are gonna be chosen to be tasted today.

And everyone is just amazing.

Luke!

I've made a marmalade and tamarind carrot cake

with a mulberry and thyme ice-cream.

JANE: I love desserts that aren't too sweet.

The cake was moist.

I think carrot 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.

ANDY: Pat!

I've made southern fried spatchcock, creamed cavolo nero

and mulberry and tamarind glazed carrots.

Fried spatchcock, the cook on it's delicious.

Really well seasoned.

Love the flavour in that creamed cavolo nero.

The carrots almost taste pickled to me. It's fantastic.

So there's a bit of crunch in everything in there,

which I love in a plate.

Good job. Thank you.

Hannah!

You can just put that there, thank you, Hannah.

(LAUGHTER)

HANNAH: I have made a butter cake with a thyme syrup,

a mulberry jam and a Swiss buttercream.

Ah, Hannah...

..that's good cake. Yay!

The herbs really set it aside from other cakes.

ANDY: Yep. Oh!

Really delicious. And the mulberries are fantastic.

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

PETRO: I wanna be tasted really badly today

'cause I wanna be in contention

for that immunity spot.

Alright. Only three dishes left to taste.

Pressure.

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

(APPLAUSE)

Come on, Miin.

Miin, tell us what you've made.

I've made an oven-roasted tamarind chicken

with roasted carrots and sauteed cavolo neros.

The sauce itself has got tamarind and mulberry,

some of the marmalade as well.

Oh. Wowee, OK. Now we're playing.

How did you find that first mystery box?

Ah, it was just all over the place,

especially with the spatchcock.

And just trying to figure out

whether I got the cook right on it or not.

Do you think you got it right?

Ah...

..honestly, um, I'm not 100% sure it...

Hopefully, it is cooked.

There's no way you would know

because I came out with 10 seconds to go

and straight onto the plate. I know. Yeah.

Right. So...yeah.

Shall we try? Oh, the pressure.

OK.

Oh, come on, Miin.

POH: (SINGSONG) I think it might be perfect!

(GASPS) No.

It's definitely cooked. It is?

Yeah. Oh.

You can breathe again now.

Miin.

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 nero still has a tiny 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.

Yeah. But that 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?

Yep, sure.

But I bet you bloody didn't think

that you'd have a mulberry sauce on the shelf.

100% no. With marmalade in it.

Jimmy's marmalade. Has to be Jimmy.

Mulberry sauce with Jimmy's marmalade by Miin.

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.

(APPLAUSE)

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!

Oh!

OK. She's here to play.

She's here to feed.

I have made you souffle pancakes...

Oooh.

..with a rock star mulberry sauce.

Oh.

POH: Yep, we're into that. JIMMY: Look at this.

Oh! (CHORTLES) Look at that.

It's like a piece of art. It does!

It does. How that mulberry sauce is like splitting out

through that custard, that looks unreal.

POH: OK...

Alita, that is a very, very naughty plate of food.

I am loving that.

What you've done with the marmalade custard

and also the, what did you call it, the rock star sauce.

Rock star mulberry sauce. I'm 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 a perfect balance

and I love that the mulberries are the star.

JIMMY: I like the thyme in the custard too

and the marmalade in there,

it's stroke of genius. I'm glad we thought of it.

Yeah. Good team, Jim.

Poh. Yes.

Yes. Well... What?

I am flabber...

Gasted?

Custard! (LAUGHS)

Or...or...flabber is gasted.

This is really good. It's excellent.

Thank you. SOFIA: Well done, Alita.

ANDY: Thanks, Alita!

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

GRACE: The 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.

ANNABEL: I want to get tasted today.

I want to be that top dish today so badly.

I really, really, really don't want 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.

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

..Annabel.

Wow.

Here we go.

So, Annabel, 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 has 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. Whoa!

What?

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, check my Instagram and be like, "Oh, oh, oh."

'Cause I know hospital food sucks. So that's like...Ah!

This is delicious.

The chicken skin's a stroke of genius with it.

The vinegar is excellent.

I think 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.

Nice work, Annabel.

(APPLAUSE)

What 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 home cooking.

You all poured your heart and your soul into it

and you 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.

Alyona.

Casper.

And...

..Annabel.

It was close.

But...

..the one dish we couldn't go past...

..was cooked by...

..Casper!

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

incredible. Super stoked.

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.

(LAUGHTER)

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.

ANNOUNCER: Tomorrow night,

someone's going home already.

Whoa. I am sweating bullets.

I wanna be in this kitchen so bad

I'm not going home today.

And whose dish

astonishes the judges?

O-M-Geeeeeeee,

how did you do that?

Captions by Red Bee Media