All language subtitles for MasterChef Australia - S18E45_Eng

(WHOOPING)

(EXCLAIMING, APPLAUSE)

LUKE: Interesting.

Oh, is that countries?

EMILY: Portugal, Sweden... Oh!

CASPER: Back around the world.

VINNIE: Get upstairs, mate.
Get out of here.

Good luck, guys.

Oh.

Walking into the kitchen today,

and there are five countries.

There's Italy, Vietnam,
Portugal,

Japan, Sweden.

Sweden!

So, I'm very excited
to see what we're in for today.

AARON: Ooh-ooh! Ooh.
Good morning.

Today, we've brought you some
truly wonderful ingredients,

ingredients so unique
you'd travel the world for them.

This is what makes me
so passionate about food.

It's how we explore and connect
with different cultures

and cuisines around the globe.

Each of these ingredients
represents a country.

They're loved by locals

and have a huge influence
on their countries' cuisines.

Ready to find out
what you're working with today?

CONTESTANTS: Yeah.

Oh, what's Italy got?

AARON: What is that, Vinnie?

What is Vietnam's?

It might be matcha and hojicha.

From Italy, we have bottarga.

It's a cured, salted mullet roe,

and it has a 3,000-year

ancient history
in the Mediterranean.

From Japan,
we have sansho pepper.

Sansho pepper!

A fragrant spice known
for its citrusy aroma...

..and
a slight tingling sensation

on the tongue.

From Vietnam,
we have banana blossom.

Banana blossom has a subtle,
sweet, bitter flavour

and an unusual, flaky texture.

From Portugal,
we have alheira sausage.

This is a traditional
smoked sausage,

made with cooked shredded meats.

Cooked shredded meats.

And from Sweden
and across Scandinavia,

we have juniper berries.

Ooh.

(CHUCKLING)

These have a sharp,
piney flavour with woody notes

and have been used

since the time of the Vikings.

Valhalla!

Has anyone used
these ingredients?

Wow!

No-one has used any

of these five ingredients
from around the world?

Whoa! This is going to be good.

Very level playing field.

Or bad. (LAUGHS)

You have 75 minutes

to cook a delicious dish

that features
one of these ingredients.

You'll find all
these ingredients in the pantry.

The garden is also open.

Unfortunately,
the least impressive dish

will see its maker eliminated
from the competition.

But we want you
to aim for the top...

..so we're giving the dish
of the day a huge prize.

Are you ready for it?

Top dish will win...

..a $10,000 travel voucher

to taste the world...

ALYONA: Oh, my God!

..thanks to Trafalgar Tours.

ANNABEL: What? That is, like,
literally the prize to win.

$10,000 - that will
get you so far!

LUKE: I would love to have
that $10,000 travel voucher

to experience the world of food

and to learn more about
these dishes that I'm cooking.

$10,000!

Now, Casper, you feeling
a little left out up there?

Yeah, I think the FOMO just
went through the roof there.

(LAUGHTER)

Would I... Would I trade this
for 10K, or a chance at 10K?

I don't know. Like, I like...
Well, that is the question.

Because I am going
to give you the choice.

(EXCLAIMING, LAUGHTER)

AARON: Come, come, come.

Come on. (LAUGHS)

You can choose to cook today
and be in the running

for that $10,000 prize.

But if you cook,

you will forgo your immunity,

and you'll be at risk
of elimination,

like everyone else.

No, don't be silly!

No, we'll stay up here.
We'll stay up here.

CONTESTANTS: Oh!
Really?

Righto, Casper, you are staying
safe on the gantry, mate.

Alright, guys,
massive stakes today.

Lock in, and good luck...

..because your time starts...

..now! Come on!
(APPLAUSE)

Let's go!

Get in there, mate.
ANNABEL: Come on!

I'm like a deer in headlights,
these ingredients up the front.

I haven't even heard
of most of them before.

But I have had the odd gin
in my time,

and I do know
that it uses juniper berries,

from what I've heard.

So, if I can put
two and two together,

that's the flavour
I'm looking for,

and I feel like I can
do something with that.

VINNIE: (SIGHS) OK.

I have eaten banana blossom

when I was in the Philippines.

I know that it takes on flavour
really well,

so I'm leaning towards
using the banana blossom...

Let's go, Em!

..and cooking up
something really nice.

I think, most likely, Filipino.

Oh dear, I've made a mess.
I'm sorry.

Today, I've chosen to cook
with the juniper berries.

It's an ingredient

that I am semi-familiar
with the taste profile.

I'm thinking, if I can pair that
in a sauce,

whether that might pair
really nicely with a game meat.

(ANNABEL GRUNTS)

I am ultra excited for this
because there's so many layers

to what's about
to unfold out there.

Yeah, yeah.

I mean, none of our cooks
had used

any of these ingredients at all,

at all in their cooking,

which really blows my mind,
to be honest.

But I also feel like
it's a sign of a good cook.

It's what gets
my juices flowing.

It's also one of those things
that's so great

when you're actually travelling,
you know?

When you go to a market,
you stay somewhere,

and then you get
to take home ingredients

that you haven't used before
and experiment with them.

Yep.

So, think about
how much fun it is.

Yeah.
If they can cook like that,

that'd be amazing.

Yeah, and the thing
that's so different

about elimination today is that
there's not just a bottom dish,

but there's a top dish.
Yeah.

I think that push-pull effect
of the prize

and it being a black-apron day
is an interesting one

because I think it'll
help them not cook with fear.

Yeah.
I think they'll cook

with a little bit more
enthusiasm

because there's that prize,
there's an alternative ending.

(LAUGHS)
Yeah.

I would have assumed Casper
will say, "Right, you know what?

"10 grand - why not?"
Yeah.

Yeah.
And it shows that it's still

a very hard competition.
Competition is fierce. Yeah.

You know?
Yeah, yeah.

Where we are today.
Well, I can't wait to be taken

on an adventure with
these dishes that they create.

Same.
Shall we go check them out?

Yep.

ANNABEL: Uh...I feel good.

Um, this is a cool challenge.

I like cooking with stuff that
I'm not super familiar with.

I think it's really fun
at this point in the comp.

Today, I'm cooking
with bottarga from Italy

because I love sort of funky,

umami, fishy-flavoured things,

so I'm gonna try
and lean into that.

So, I'm gonna do, like,
a whipped bottarga,

and then do a glazed
charred octopus tentacle on top,

and then, like,
a beautiful, zingy salsa verde.

I feel like charred octopus,

something, like, creamy
and, like, fishy and umami

and that's kind of like
what that smells like.

Um, yeah,
so that's where I will go -

lean into the sea today.

I think today is going
to be a tough one

because I've never made
this dish before,

and I have never cooked
with bottarga before.

So, I'm going to do
a relatively simple dish

and make sure I can execute
all of the flavours

and hit the brief.

I'm going to pressure-cook
the octopus

to cook it initially,

and then finish it
on the hibachi

to get that beautiful char.

And for my whipped bottarga,

I'm kind of picturing,
like, a taramasalata,

but more with, like,
Spanish flavours.

So, I will follow the process
for an ajoblanco,

which is a white sauce
made from bread and almonds,

blitzed with sherry vinegar

and a little bit of garlic
and some salt.

And then, I'll whip
the bottarga through that.

I'm, like, loading it
with bottarga...

..because I do not want
to miss the brief today.

I want to make sure that
that tastes like bottarga.

It's, like, subtle.

I want it
a little bit more zingy

and, like, bottarga-forward,

so I'm just trying
to work on that now.

I feel good. Yeah, I feel good.

ALYONA: Juniper grows everywhere
in Estonia,

so it's really connecting me
back to home.

So, I'm kind of going,
like, dessert route.

I think I'm gonna make

juniper berry ice-cream

with some berry coulis.

And I'm going to make a tuile

with juniper-berry
powdered sugar on top.

I know it's going
to be complicated

to get that really florally,

piney juniper flavour right.

If I'm gonna push it too hard,
it's gonna be bitter.

It's gonna feel like
you're eating a Christmas tree.

It's just not gonna
be pleasant at all.

If I want this 10,000
Trafalgar voucher...

..I have to nail
that perfect tartness

that will support

that sweet but piney,
peppery ice-cream.

I'm thinking, like,
blackberry, blackcurrants,

raspberries.

I'm gonna make
blackberry coulis.

I'm gonna make macerated berries
with some liqueur -

Chambord,
maybe a little gin in it.

Just added
a little bit of sour cream

in my ice-cream to get

a little bit
of that tang as well.

It's just the flavours
that I love.

So, hopefully,
that's gonna help me today

to get the top dish.

OK, guys, keep flying.

You've got 60 minutes to go!

(APPLAUSE)

Keep hustling, guys.
Looking good.

Let's go, Em.

AARON: I've got
the bottarga today,

and I'm trying to make
a seafood pasta,

but with a little bit of pizazz.

So, I'm gonna try and make
a handkerchief pasta

that hides
the seafood underneath.

And it'll be sitting on a bed

of silken tofu that's got
the bottarga through it,

some prawn-head oil.

I've always loved Italian food,

and if I win that voucher,

the first place
I'd probably go to is Italy.

So... (LAUGHS)

PETRO: I'm using
the alheira today.

It's a Portuguese sausage.
I've never used it before.

I've never tasted it before.

But I'm going to be pairing it
with octopus.

Then, I'm gonna make
a white bean dip.

The goal is to stay safe.

But having the prize
from Trafalgar,

that $10,000 voucher,

that would be an absolute dream.

VINNIE: I'm feeling pretty good.

Um...

Definitely not the ingredients
that I'm super familiar with,

but you know what?

I'm gonna... I'm just gonna
stick to my roots.

So, today, I've chosen bottarga
from Italy.

Um, shock.

But, you know, I just thought

I'm not really super familiar
with it,

so at least I can come up
with some flavours

that will probably
go together with it.

I'm definitely

feeling a little bit uneasy

about having to use
the bottarga today.

I feel like, you know,

when we haven't
used this ingredient,

it's very difficult
to make an ingredient shine.

And being at the pointy end
of the competition,

everyone, now,
is really, really good.

So, it often comes down
to the finer details.

It's just, like, added stress.

I'm just thinking as I'm going.

I'm thinking
some form of stuffed pasta,

like a prawn ravioli
or an agnolotti.

We'll see.

I've got my pasta dough done.

Now I'm just thinking
how I can layer this bottarga

throughout my dish

to actually make it taste
like bottarga.

I'm thinking about putting it

in between my pasta layers
as I'm laminating it,

so it actually has some bottarga
in the pasta as well.

But I want to do
a test run on that.

CASPER: It's a smart way
to use it.

Yeah, that's what I thought.
That looks OK.

Like, it looks alright.
Yeah.

See if it actually makes
a difference, though.

It does look cool. You can
definitely see it in there.

You can see it,
like, streaked through.

As I taste this dough,

I literally cannot taste
the bottarga at all.

It's making zero difference.

I don't know.

I'm definitely feeling
very stressed

because I don't have
a clear dish idea.

Let's do this pasta.

If I can't figure out
what I'm making,

this could be my last day
in the MasterChef kitchen.

SOFIA: These are new ingredients
to all of you.

Make sure you taste as you go.

45 minutes left!

(APPLAUSE)

Good job, guys.
Doing great so far.

EMILY: Going by feel right now.

So, I have chosen
the banana blossom.

And I'm going to make
a Filipino fresh spring roll.

Filipino fresh spring roll
is basically

a spring roll
that has a crepe-like pancake

as the wrapper,

with banana blossom,
pork, prawns inside.

I've never actually
made this before,

so this is
a really interesting thing.

Like, sometimes, you have
to cook based on memory.

I've had this dish
when I was in the Philippines

with my partner,

and it was so delicious.

Hopefully, I can deliver today.

I want to really get
that 10 grand voucher if I can.

But, yeah, definitely got
to make sure

that I stay in the game.

I think it's more important
to make sure

that you perform
as well as you can

to stay in the game first.

I'll definitely be tasting
as I go, and making sure

that I put as much flavour

as I can into everything
that I'm cooking today.

PAT: Today, I am going to do

a barbecued kangaroo loin
on the hibachi,

and it's going
to have a juniper jus

and a pomme puree

and some gin-pickled beetroot,

as well as some
charred asparagus is the plan.

The first thing I want
to get onto today is the sauce.

It's kind of the thing

that is going to carry
that main juniper flavour.

So, at the start of my sauce,

I get the kangaroo tail bones
and beef bones into one pot.

And in another pot,
I'm getting a mirepoix.

I've got some grapefruit peel
in there,

pepperberry
and some juniper berries.

And that's just
cooking down slowly.

I've been fairly comfortable
with sauces

throughout the competition,
but the team challenge

with Jean-Christophe really
showed me some new skills,

which I want to show today.

With this dish,
even though it's food

that I've cooked similar dishes
in the past,

I'm using new ingredients
that I've never used before

and a few new techniques.

I think it'll show
another side of me

and show that I'm developing
in the competition.

Eyebrows are overrated, right?

VINNIE: I still
don't really know

what my pasta's going to be.

My filling is going
to be prawns,

um...some parsley,

some lemon zest in there,

um...and maybe some bottarga
as well.

I'm gonna make, like,
a prawn-shell sauce

with bottarga in that,
fold it through.

I'm trying to infuse
the bottarga in some oil

so I can fry
some breadcrumbs in it.

See how it goes.

Yeah, it's definitely a work
in progress, this dish. Yeah.

I'm still not feeling very sure
about what I'm making.

So, what's this going to be?
This?

I'm definitely starting
to stress a lot.

I feel like, especially cooking
an Italian dish,

I should be absolutely
smashing this,

and I'm not feeling
that way right now.

LUKE: Come on, buddy boy.

Today, I'm going
with the juniper berries.

I think, in terms of the dish,

the only thing I've got up there
is juniper berries.

Absolutely no idea
how this will go,

but I think
that's part of the fun.

I'm gonna be cooking a dish

inspired by the only
juniper thing I've tasted -

a gin and tonic.

My dish has got a few elements.

I'm gonna do
a gin and basil granita.

I'm gonna serve it with
a gin and blackberry sorbet.

I'm gonna do little pieces
of cucumber.

I'm gonna do a little sherbet
on the side, raspberry sherbet.

The first thing
I want to get done

is I want to get my sorbet
and granita in the blast freezer

as soon as possible.

Into my granita today,
throwing basil, sugar syrup.

I'm also throwing
a few juniper berries

into my granita

to just reinforce
that juniper flavour,

and putting it in the blender
with some gin.

That'll put my sorbet on,
so I'm happy with that.

My granita is in the freezer.

It's setting.

Into my sorbet,
I'm throwing in blackberry.

I'm not putting gin
into the sorbet

because I want it
to set properly.

It might turn a little bit icy.

So, I'm just throwing in
a lot of juniper berries,

and just blitzing them up
nice and fine.

The most exciting part
of this dish

is the sherbet idea.

I'm pretty fired up about it.

The idea is that I create
this sherbet with bicarb,

citric and a bit of icing sugar,

and when you put it
in your mouth and you get

a reaction, it kind of fizzes
in your mouth,

just like the tonic
in a gin and tonic.

It's a fun idea,

and I hope the judges
can appreciate that.

Those creative juices
should be on the go.

You've only got
30 minutes to go!

CASPER: Woo!
(APPLAUSE)

Let's go, guys. Keep pushing.
It's looking great.

EMILY: So, I've chopped up
the banana blossom,

and I've cooked it
with some of the garlic,

the ginger and the shallots
and the onion and basically,

I've added in

some of the water chestnut
and carrot for texture,

and also the pork
and the prawns,

and made sure that

the spring roll filling
is all dry.

Yeah, it's going fine.

I just need to make sure
that I get the filling done,

and I don't make it too wet.

Um, if not, it's going

to soak through
the pancake batter,

and that's something
we don't want.

POH: Emily!

I've seen you've chosen
the banana blossom.

Yes.
So what are you making?

So, I'm making my own rendition
of Filipino fresh spring rolls.

Um, and they use
banana blossom in it

as one of the main fillers.

What else is in there?

Water chestnut, prawns
and some pork mince.

Do you think you're featuring
the banana blossom enough?

Um...I think,
because banana blossom

is a central part of this dish,

then I think I'm featuring it
as much as I can.

Just make sure
the banana blossom doesn't

get lost with all
those other filling ingredients.

OK.

The aim of the game.

Good luck.
Thank you.

Uh, feeling
a little bit stressed.

Um, so I'm thinking about
what else I can do,

um, to add more flavour
into the dish itself.

Um, so, you know, you've got
to think on your feet right now.

If my dish doesn't sing
of banana blossom,

I could be the one
that's eliminated today.

AARON: So, right now,
I've peeled my prawns.

I've cooked my pipis
and my crab.

So, that's the seafood element.

Um, all I've got to do now
is work on my prawn-head oil

with the bottarga through
the silken tofu as the base,

and then make my pasta.

OK, puree is good.

Sausage, done. Almonds, done.

Charred grape salad.
That's done.

I've got to pickle my octopus.

It's all coming together.

Poh is worried
that I'm not going

to be able to feature
the banana blossom enough.

Banana blossom itself
doesn't have much of a flavour.

So, it's about making sure
that there's enough texture

in there of the banana blossom.

So, basically, my aim
is to fry up the banana blossom

so that there's
a crunch element, as well.

I'm hoping that they will
be enough to actually feature

the banana blossom
in my spring roll.

20 minutes left, everybody!

OK, I can see a lot
of adventurous dishes out there.

I'm going to give
our contestants

a bit of praise here...
JEAN-CHRISTOPHE: Yeah.

..because they've never used
these ingredients before.

You know, like,
this is going to take a lot.

I'm going to start with Emily.

She's doing
a Filipino-style spring roll.

She's chosen banana blossom
as her ingredient...

Yep.

..but then she's got
pork and prawn.

And I'm just worried
about the flavour.

Mmm. It sounds like it's going
to be really hard

to differentiate
the banana blossom

from the other ingredients.
Yeah.

Vinnie's doing
a prawn-filled pasta.

He's thinking, you know,

will it be ravioli
or will it be agnolotti?

Then, where it gets interesting

is the application
of the bottarga

because he hasn't worked
the bottarga out.

He just needs
to get the thing done.

And I feel like, now,
this dish should firm up.

Yeah.
There should be a finish line.

You should know how
your chosen ingredient

is going to react with others
and make a smashing dish.

Yes.

(GIGGLES)

My octopus
is just releasing slowly

from the pressure cooker.

My whipped bottarga
is just in the fridge.

I'm just getting
onto my salsa verde.

So, yeah, we're on track.

Today, I'm making a salsa verde
to put on top of the octopus

and the whipped bottarga.

So, I'm using parsley
and mint and basil,

capers, some shallots,

some chilli, red wine vinegar,

some lemon.

And I'm using
some of the bottarga

in the place of an anchovy.

I just want this to add,
like, a brightness

and some acidity and some
herbaceousness to the dish.

I'm opening my pressure cooker,
and my octopus looks cooked,

and then I just want
to finish it on the hibachi,

just to get a little bit of char
and smoky flavour into it.

The cook's going well.

My only concern is just getting

that bottarga flavours,
like, really amped up.

ALYONA: So...

..Juniper ice-cream is done.

I'm making a tuile,

made my coulis,

and I have this beautiful powder

that's going to give
this nice aroma

of juniper berries
when you kind of crunch into it.

Trying to piece it all together.

So, I'm trying
all these elements together.

Mmm.

Definitely a lot of juniper.

I'm tasting it,
and it just brings me back home.

It really gives
that nice woody, kind of herby,

piney sort of situation.

It's like
beautiful misty forest,

where these juniper berries
are coming from.

It just takes me home.

Even with my plating,
I want the judges

to look at the dish
and be transported.

There's a lot
riding on this today.

It is elimination day.

There is potential
for a top dish,

but there's also
so many memories of home.

So, I really, really hope
I can do well today.

Uh, yeah, I'm OK at the moment.

I think there's enough richness
in my dish

with my juniper sauce,
pomme puree.

And the kangaroo, obviously,
is really meaty,

so it needs an element
that's going to be really fresh

and break through that.

So, I'm gonna pickle
some beetroot using gin

and more juniper berries.

I'm also going to have
some spring onion mayo

to dress the asparagus,
give it that fresh hit.

There's a huge amount
of elements going on today.

I need to obviously
cook this roo.

Kangaroo loin can be
extremely hard to cook,

so you have to keep it
on the rare side,

and really keep your eye on it.

I've still got
to finalise my sauce.

It tastes really good.

So, yeah, a lot of hard work
and multi-tasking.

But if I can get every element
on the plate,

I think it's going
to be really good.

LUKE: I feel like
I'm doing well for time.

I've got my sorbet on,
so I'm happy with that.

My granita
is in the freezer, setting.

So, I've put the juniper berry
in the granita and the sorbet.

I've had an idea to do a tuile.

I've got basil in the granita,

and I feel like I want
to double down on that

a little bit, by chucking
some basil in the tuile.

So, because I have
a gin and tonic,

I like a bit of basil in it.

This dish, today, it's theatric.

It's got the sherbet.

It's now got a basil leaf

in the form of a tuile.

It's going to be a fun dish,

and I hope
it all works together.

Ten minutes to go!
Come on, everybody!

CASPER: Come on, guys,
start plating up!

I'm feeling very overwhelmed.

I'm trying not to let it show,

and I'm just trying to push on,
to try and get a dish up.

CASPER: You're not doing
the bottarga in the dough?

It didn't really
make a difference.

Yeah.
You can't taste it.

Just grate it on the top
anyway, I guess, hey?

Yeah, I'll grate it.

It's way too late to come up
with something extravagant,

so I'm just going
to keep it simple

and try my best
to make that bottarga shine.

Vinnie, have we made
some decisions?

I have to, so, yeah,
we've made some decisions.

What have we got?

At this rate,
there'll be ravioli.

My filling's going
to be cut-up prawns,

a bit of
my prawn reduction there.

And then, the crispy bottarga
all in there.

Yeah.

And then, some parsley.

A bit of lemon zest
in there, too.

I'm just doing
a really simple sauce,

like, a brown butter sauce.
Yep.

A bit of lemon zest in there.

You know what the best thing is?

You've worked out bottarga.
Yeah.

The unfortunate thing
is it's taken you...

An hour.

..an hour to do so.
Yeah. Yeah.

And that's really, like,

put you under the pump.
Yeah.

Time is not on your side
right now.

No, not at all.
Come on, mate.

Good luck.
Thank you.

I'm definitely
not feeling great.

At this point, I really
have absolutely no time left,

and I don't even know
if this dish

is going to be good enough
to get me through today.

A lot to do.

Prove you belong
in this competition.

Five minutes to go!
Here we go! Come on!

CASPER: Come on, guys,
final push!

I've got all my elements
surrounding me.

I need to start wrapping it up
and plating up right now.

I have a very beautiful
little crepe-y pancake going on.

I'm adding in my pork
and prawns filling mixture...

..and I'm putting
in my beautiful little

crispy banana blossoms.

And then, I'm wrapping it up,
and they're coming together,

and they're not tearing apart,
so they look quite beautiful.

I know that I really had
to force myself

to think of a way
to bring the banana blossom out

a little bit more,

and I'm just hoping to God.

Is this going to be enough
to pull me through today?

PAT: What do I need?

I need to get a grip.

Cutting into the roo,
it looks perfect.

It's really nicely crusted
on the outside,

and the inside is really rare.

Looking at my sauce,

it could be
the best-consistency sauce

I've ever made.

It is, like, really thick
and glossy and luscious,

so I'm just hoping that

that juniper berry flavour
is strong enough in there.

I'm starting to get
some very good feelings

happening here.

Everything's kind of coming
together at the right time.

All that hard work
is paying off,

and each element's
kind of starting to land.

SOFIA: It's down to the wire.

30 seconds to go!

(CHEERING AND APPLAUSE)
Let's go!

Finish it up.
ANNABEL: Come on, little guy.

Here it is! Ten...

JUDGES AND CASPER: Nine,

eight, seven,

six,

five, four...

Ah!
..three,

two, one!

That is it, everybody!

(APPLAUSE)

AARON: Are you OK?

It's the...

..juniper.

Well done.

ANNABEL: Are you OK?
No. I'll see you next year.

No! No!

Really?
I don't know.

That was not my finest work.

Bottarga is, like,
deceptively hard to make shine.

We'd love to taste your dish,
Alyona.

ALYONA:
I really enjoyed my cook.

And I'm really hoping the judges
are going to love the flavour...

..and understand where
this dish truly came from.

JEAN-CHRISTOPHE: Ooh!

Alyona, what have you made?

I brought you
a little taste of Scandinavia.

So, it's a juniper ice-cream
with some blackcurrant coulis,

blackberry and raspberry,
macerated berries.

And the tuile that's been dusted

with juniper icing sugar.

In the little bowl
is just my home.

Alyona,

you are definitely a contender

for the $10,000 travel prize.

(LAUGHS)

(APPLAUSE)

When I eat it, I feel like
I am in the forest.

It really takes me there

because the juniper has
that medicinal pine flavour.

It stands up against those
beautifully macerated berries,

and the way that the ice-cream
just carries it

because of that fat content

is just divine.

Well done.
Oh, gosh. Thank you, Sofia.

It reminds me of home,

that, like, morning
with the freshness

of the piney things.

Yeah.
Yeah. I haven't been.

I've never been, but, you know,

you just took me there
a little bit, so thank you.

Thank you.

Alyona, the ice-cream
is exquisite.

It's got a bit
of a medicinal flavour.

And you've also managed

to balance the berries with it
really, really well.

It's absolutely fantastic.
I mean... (SIGHS)

The way Sofia
described the dish is...

I don't think
I have to say more.

I actually think that
this was such a smart idea.

Like, garnishes can
so many times be overused

and there for nothing,

but it really gave a link
to that place and that moment.

And then, that dish
was the thing

that tied it all together.

You could be going on a holiday.

Well done.
Thank you.

Oh, my gosh,
that feedback is incredible.

I am so glad
that they've been transported.

You're up, Annabel.

(APPLAUSE)

Annabel, what have you made?

ANNABEL: I have done
a barbecued octopus tentacle

with some whipped bottarga
and a salsa verde.

This is an interesting one.

Annabel,

the puree, it's really tasty.

Your octopus
is cooked beautifully.

And then, your salsa verde -

it's well seasoned,
it's got that acidity.

But because it's so powerful,

when I have everything together,

I definitely cannot
taste bottarga.

It's only when I'm spooning
a bit of that puree

and having it by itself

that I can taste it
a little bit.

At the end, you do get
a little bit of the bottarga,

but that is it.

This is a tasty plate of food,

but I feel like this
is kind of a pretty...

..uh, safe dish, you know?

See, I'm a bit different
to everyone else.

I can taste the bottarga
because I'm...

I don't eat it much.

But I kind of just feel
a little bit like,

"It's OK," you know?

OK.

Thank you, Annabel.
Thank you.

(APPLAUSE)

An "OK" dish.

You can't be putting
OK dishes up

at this point in the comp.

I definitely think I could
be the one going home today.

And that's, like,
a really scary thought.

OK, please, next one, Pat.

(CHEERING AND APPLAUSE)
Let's go, Patty boy!

Go, Patty!
Come on, boy! Yeah, boy!

PAT: I'm super excited to serve
this dish to the judges.

I am nervous

cooking with an ingredient
I've never cooked with before.

But as far
as the sauce is concerned,

it's something
I'm really excited to serve.

POH: Oh!

JEAN-CHRISTOPHE: Pat,
you've used juniper berries.

Tell us, what have you made?

I've named this dish
Juniper Roo.

I've barbecued the kangaroo
and I've done a pomme puree,

some barbecued asparagus,

pickled beetroot
in gin and juniper,

and then a juniper sauce.

OK, we're gonna taste your dish.

Oh!

It's like butter.
Yeah.

Pat...

..it's fantastic!

(CHEERING AND APPLAUSE)

And I absolutely mean that.

Look at that!
How can it not be perfect?

Look at this.

So unctuous, so lovely, so...

..shiny.

But it is superbly tasty.

Have you got a passport?

Make sure you keep that ready,

because I've got a good feeling

that you could be
a lucky winner there.

Thank you for making

juniper jus on roo a thing.
(CHUCKLES)

It was so, so, so delicious.

The roo was like butter
when I cut through it.

Such stunning work
on the hibachi.

Ooh, the sauce, Pat!

The sauce!

It's so good. Truly.

But I think the clever thing
you did was choose roo,

over anything else
in that pantry,

to pair with juniper.

Mate, that is right up there.
That is right up there.

The cook on every single element
is elite.

Mmm.

Let's see if you get
the voucher.

It's the last piece
of the puzzle. Well done.

Well done.

Thank you.
Yoo!

Save some of the prizes for us,
eh? (LAUGHS)

Hey, incredible work.

Next dish we'd love to taste
is Emily's.

(APPLAUSE)

EMILY: I feel confident my dish
tastes really delicious,

and it's really nostalgic.

It's reminded me of, like,
my travels in the Philippines.

The only thing
I'm really worried about

is whether the judges feel
I have featured

the banana blossom,
particularly when there's not

much flavour coming
from the banana blossom.

So, I did
a fresh Filipino spring roll.

Inside, I've stir-fried
banana blossom, pork, prawns,

and then I added
some fried banana blossom.

Sauce. What is the sauce?

So, I stuck with

the Filipino sweet,
sticky sauce.

OK.
So, it's basically brown sugar,

vinegar and soy sauce.

Emily...

Yep.
..I love a fresh spring roll.

I love your little syrupy sauce.

And your filling is really yum.

The only problem...

..there's not much evidence
of the banana blossom.

I don't know
if they're featuring at all.

And the other little problem
was with the...with the skin.

It just needed
to be a bit thinner.

Because they were so thick,

they just sort of started
to unravel.

Yeah.
So they were quite loose

and a little bit difficult
to eat.

Emily, this is
a really tasty dish.

It's really fresh.

Your sauce is delicious as well.

I love that little hit
of vinegar in there.

Very Filipino.

But I totally agree with Poh.

You've turned
your chosen ingredient

into a filler
instead of a feature.

Yeah.

As delicious as it is,

like, the banana blossom may
well not even be in the dish.

So, that's the problem
that we have here.

It's all good, guys.
We'll have to see

where that leaves you, Emily.
Thank you.

Thank you.
Good luck.

Thanks, Emily.

It's a weird feeling

because they said
that it was really flavourful.

It was a really hard one.

But I haven't hit the brief.

So, I don't know
what this means,

but I hope it's not
what I think it means.

Next up, Aaron.

AARON: I've made
a seafood pasta using bottarga.

I've got some silken tofu.

On top of that,
I've got some prawns, some pipis

and blue swimmer crab, as well.

Ooh.

Look, hidden treasures.
(CHUCKLES)

I really love this dish.

Very modern. Very you.
Very where you want to go.

Well done.
Thank you.

(APPLAUSE)
Petro.

PETRO: Alheira sausage
with a white bean puree,

marinated octopus
and a grape salad.

Petro, too many things
on this plate.

(CHUCKLES) Yeah.

And while it is really tasty,

it's kind of just
this delicious mess.

Next dish we'd love
to taste is Luke's.

LUKE: I chose
the juniper berries.

I've done a
gin and tonic-inspired dessert.

So, I've done
a basil-gin granita,

a blackberry
and juniper berry sorbet,

a basil tuile,
with fresh cucumber cubes

and raspberry sherbet.

Ooh!

Holy Dooley!

(JUDGES LAUGH)

Luke, intriguing to look at

and intriguing to taste.

I think it's worked,

but I felt like the sherbet
took it over the edge a bit.

I don't know what you guys got,
but was it really hardcore?

Oh, it was intense. Yeah.
Yeah, it was quite intense.

Take me over the edge, baby.
I loved it!

(LAUGHTER)

I agree that the sherbet
was really intense,

but it's so much fun to eat.

I thought the juniper was there

in a really interesting way.

Yeah. Thanks, guys.
Thank you, Luke.

(APPLAUSE)

Next up, Vinnie.

(APPLAUSE)

VINNIE: Looking at my dish,
I am...

..devastated.

This is far, far, far
from my best work.

I feel like I should have
knocked it out of the park,

and I just haven't.

I'm really worried

that this plate of food could
be the plate that sends me home.

Vinnie, what did you make?

I made a prawn
and bottarga ravioli.

But I can feel
and hear in your voice

a level of nervousness.
Yeah.

I'm not very happy
with this dish.

I feel like I let down myself.

Do you feel like
this is the last dish

that you could have cooked
in this competition?

Yep.

(VOICE QUAVERS) Yeah. I mean...

..you know, I just feel like
I've come so far

with, like, my finesse,

and it's just not really there.

Mate, for your sake...

..I hope this isn't as bad
as you're making it out to be.

Me, too.

We'll taste your dish.

Vinnie...

..this is not your best dish.

Yeah.

You've definitely
featured bottarga.

I love these little
fried bottarga nuggets.

I just think there's too many
of them on the plate.

Your brown butter is beautiful,
but it just needs more lemon.

You've got beautiful flavour
in that filling.

And the pasta work is nice
without being your best.

So...

..I don't know
where this leaves you, mate.

In terms of pasta work,
because I think

you are an expert...

..it's not the greatest.

What was clever
is not using cream

but to keep the brown butter.

This is unapologetically
bottarga-forward,

but it's not a balanced dish.

We'll just have to see
where this one lands you.

Thank you.
Good luck, Vinnie.

Thank you.
(APPLAUSE)

Today was all about getting
those creative juices flowing.

We handed you unique ingredients

from all corners of the globe.

Despite stepping
into unfamiliar territory,

some of you absolutely
amazed us.

Alyona...

..as soon as your bowl
hit the table,

we were transported.

Your use of juniper berry
in the ice-cream was exquisite.

The whole dish, simply divine.

Pat...

..your Juniper Roo could
not have been more perfect.

Two incredible dishes.

The winner
of the $10,000 voucher...

..is...

..Pat!

(CHEERING AND APPLAUSE)

Whoo-hoo!

Outrageous.

I have been very lucky
to win some prizes

in the MasterChef kitchen,

but $10,000 from Trafalgar
is just nuts.

Gonna have to get Frankie
to the post office

to get herself a passport,

because, you know,
we're going on a family holiday.

Well done, Pat.
Thank you.

You are cleaning up in here!

(LAUGHTER)

With some lesser known
ingredients

from around the world,

you had your work
cut out for you today.

We weren't just looking
for a top dish -

we were also looking
for a bottom dish to send home.

If I call your name,
please step forward.

Vinnie.

You knew this wasn't
your best dish.

We could taste the bottarga.

However,
the dish lacked balance.

Emily.

We enjoyed your dish,

but you needed to feature
the banana blossom,

and that was missing entirely,
in flavour and in texture.

Annabel.

You brought us a simple
but tasty plate of food.

And at this point
in the competition,

that's something
that could send you home.

Three tasty dishes...

..but each of them...

..with flaws.

So, it came down to the flaw

that we could not overlook.

I'm sad to say...

..you are leaving
the competition...

..Emily.

I'm very sorry.

Oof!

Emily, it has been a privilege

and an honour
tasting your food,

here in MasterChef kitchen.
Thank you.

What are you going to take away
from this experience?

Ooh!

I've learned so much
about myself, my resilience,

um, the fact that
there's so much more

for me to learn, and how quickly
I can learn as well.

And I really thank
all of you guys here.

I feel as though everybody
was always willing

to give me a lot of feedback
and teach me.

And I think there's
no other place like MasterChef.

I had the most fun

and most epic time
of my life, guys.

I'm afraid to say
it's time to say goodbye.

Thank you so much.
Thank you, Emily.

Bring it in.
(APPLAUSE)

Thanks, dude.
Should be super proud, mate.

Well done. You smashed it.

I've learnt so much
in this journey.

I really want
to take all that I've learnt

and really apply it
to help people.

Don't give up, yeah?
I won't.

This whole journey
has taught me that...

Ah!

..as long as you keep working...

Oh, crap.

..I think I'll get there.

Yeah, I'm quite confident.

Give it up for Emily, everybody!

(CHEERING AND APPLAUSE)

ANNOUNCER: Tomorrow night...

(BICYCLE BELL RINGS)

..a special delivery...

(CHEERING AND APPLAUSE)
Sorry I'm late!

..could lead to immunity.
(LAUGHTER)

We want you to create a dessert

inspired by the flavour...
(EXCLAIMING)

..of your ice-cream.

LUKE: Immunity is up for grabs.

At this pointy end

in the competition,

it's more valuable than ever.

So, something sweet

will be their saviour.

CASPER: Whoa!

ALYONA: Holy moly!

Woo!

I think I might have
some stiff competition today.

Captions by Red Bee Media