Original subtitles

What's going on here?

What's that?

Heat week. Walking into the MasterChef kitchen and at the front of the room is

a big glass box filled with smoke.

I'm thinking this is going to be something very hot.

Good luck, guys.

Thanks, Geoffrey.

Let's go.

Morning, all.

Hey,

week. It erupted yesterday, and it was a scorcher, right?

Every day is a chance to rise above the rest.

Top dish earning immunity for the whole week.

Casper won the spicy mystery box challenge yesterday, and he has

guaranteed himself another week in the competition.

Whoever gets top dish today, I'll join Caspar, be one step closer to

MasterChef glory.

Everyone else stays in the danger zone, heading towards the elimination at the

end of the week.

Outside, the MasterChef garden boasts some of the most beautiful fresh fruit,

veg,

Herbs and spice.

Today, we've selected an ingredient from our garden that we want to celebrate.

It's... Chili!

Chili!

I love spicy food. Malaysians love spicy flavors, so...

Yeah, within my ballpark.

I like chilies.

Chilies. I love chilies. I absolutely love using chilies in a lot of my

dishes. I'm told that I use too much chilies, so hopefully I can actually do

well with this challenge.

There's four types of fresh chilies growing in our garden.

Berzoi, jalapeno, red cayenne and green cayenne.

Each variety has its own unique flavour and characteristics.

So make sure you taste them. Very, very important.

Use the heat from the chilies to add dimension to your dish.

But don't forget, while some are mild, some others will pack a punch.

Guys, you've got 60 minutes to cook a dish.

Celebrating at least one of those four chilies.

Okay, guys. Yeah.

You're 60 minutes up. No, come on.

Let's go, guys.

I've got my eye only on one chili, and that's the red

onion. I really love the flavor.

You're rating these plants. It's actually very floral, and it's got a

light amount of heat.

I think it's going to pair really well with what I have in mind.

It's probably enough, but let's get a bit more.

I'm feeling pretty excited for this challenge. I feel like I can muster up a

unique idea, something creative. Shall I take a branch?

I do wear a chilli around my neck. It is a kind of like a good luck thing in,

like, Sicily and stuff like that. All right, see you guys.

He's gone rogue, Dave.

Hopefully luck is on my side today and I can pull out something great.

I am loving the energy in the room. I think it's related to the fact that

they've got 60 minutes. I feel like it wakes them up.

And I think today they're suddenly realising it is a wide-open cook. We

need to have fun. Today is just 100% about yummy food using chilli.

And just setting them up for success.

When have you had a dish that really does feature chilli and gone, oh, I wish

it had a bit more flavour?

Like they've got the key ingredient here. They can mash it with sweetness,

with sourness, with bitterness. Like it's all there. It's all hidden inside

the chili. Yeah. But what is interesting is here in a MasterChef kitchen, there

is no limit.

So a day like today where you can express yourself, I think these little

ingredients there, all of them are so versatile.

And I think we're going to have so much to enjoy.

I agree.

We're only having one person on the bench because, like, you've got no

friends to talk to.

You guys are just boring.

Hey, Annabelle. Hi, Ty.

So tell us what you're making. I'm going to do a butterflied King George whiting

on the hibachi, and then I'm going to make, like, a Thai-inspired red curry

sauce and then do some pippies in that as well and then serve it on the plate,

like, pippies, barbecue, whiting.

That's how I would like to eat chilli. Yeah, I love it.

I think it's solid.

Yeah. I think just the hibachi.

That's going to be a little pressure point for you. Yeah.

And the filleting.

Yeah. So making sure there is no bonesies. No bonesies. Yeah.

Yeah. I'm, like, really confident with, like, this. Yeah. I love butterflying

things. Yeah, yeah, yeah, yeah, yeah. You're going to the zone. Yeah. I love

this. I think you're on a good path.

Good luck. Thank you.

Bye, Sienna Bell. I don't think raw curry paste is designed to be eaten.

It's probably not the most traditional Thai red curry paste I'm making today.

I don't want this to be like a curry. This is like a curry sauce.

I don't want to overpower the flavour of the fish or the pippi.

So I want to be fairly restrained in my level of spice and the aromatics as

well, but I want you to be able to taste all of those delicious ingredients.

Instead of just being like smack in your face hot, be like, this is yummy.

Smelling good, Annabelle.

Heatweed, feeling pretty good. I'm not scared of chilli.

Today I'll be using three varieties in my dish.

the cayenne, the jalapenos and the bird's eyes.

And today I'll be cooking tatas bravas, a potato and saffron hash, which will be

sitting on a fiery tomato sauce, smoked garlic aioli, there'll be an anchovy on

top and some pickled chillies as well.

The first thing I need to get onto is the first stage of the potato hash.

Look at that.

Tatas bravas is a tapas meal, the type of food I love to eat.

It's like rich, indulgent, crunchy, deep fried.

You wouldn't want to have too many of them.

That's why it's designed as a one-bite dish.

But with a cold beer, mate, you could probably smash a few.

Get up on that gantry and into the top six is the target today. So got to get a

good dish up first and see how we go.

Let's go, brother.

Two chilies I'm choosing today are the cayenne and the bird's eye.

I know that I need to taste these chilies to work out how kind of spicy

they are.

Handling chili.

Goodness me.

But in the back of my mind, I've just got flashbacks to me eating a bird's eye

chili as a kid and blowing my head off.

And I just can't force myself to do it.

Today, I'm relying on a little bit of memory inspired by the bird's eye chili.

I'm going to use some of the skills I've learned from the competition so far, or

the technique I learned from Josh Nyland, reverse butterfly snapper.

That is something I would have had no idea how to do before last year.

I'm going to deep fry it and put on like a Thai-style dressing. Serve it with a

som tam, which is like a Thai kind of salad, and then just some nice jasmine

rice. The dream is that when the judges eat the dish, they get the flavour of

the fish, then they get that really nice spice from the sauce.

But it doesn't matter how good this fish tastes, if I leave just one bone in this

fish, I'm completely cooked.

That'll do.

I really want to make sure I take my time and get it right.

I really know it.

The judges say they want flavor, and I'm leaning into my Malaysian flavors and

heritage, and I'm going with a Malaysian-style chili crab.

So my memories of a chili crab is always having it in Malaysia.

My grandpa knew a lot of fishermen, and they would bring in these massive foam

boxes of seafood to our house, and my grandma would make the most amazing

curry crab, and it was... Spicy, really spicy.

The plan for the crab is just to have it as is, so serve it in the shelf. It's a

real hands-on, get-in-there, real messy kind of way to eat, and I love it.

It's real quintessential Malaysian food.

You get around a big table, family style, everyone grabs a crab, they're

all wearing bibs and everything, they're dashing away and taking out the meat.

It's a whole affair.

I really love the dish.

What better day to bring it up than today? Celebrate chili.

The main thing I have to nail is balance of acidity and sweetness and sour, but

also it's very easy to overcook the crab meat.

There's a lot riding on this cook because I really want to transport the

judges to my memory, to my nostalgia, to bring them to that space where they're

really getting stuck into the dish and, like, really enjoying it, but also want

to... honor the memory of my grandparents, my heritage, and I really

want to do this dish justice.

All right.

Feeling pretty excited to make a dish using one of the chilies from the

MasterChef garden.

My first introduction to chilies was my non-known landlord's house. I was

probably three or four years old.

And I remember them saying to me, do not touch this bush. It is spicy.

And I said, okay, no worries.

And obviously the first thing I did was touch the chillies and put them directly

into my mouth.

When I think of like chillies and spicy heat in Italy, my first

thought goes to Anguilla, which is like a spicy spreadable salami.

Vinny, that is scary.

Why? That's moving so quick.

Normally, to make Nduya, it's a long process. You need weeks to do it at

home. But today, I'm going to find some shortcuts to pull it off and get the

same flavours that you would get from Nduya in under an hour.

You've all started strong. Keep it going.

45 minutes to go.

Come on, guys, let's push.

Vinny. Andy. Chilly day. You must be happy. Yes, I am. I'm making a fresh

Nduya. Okay.

Spicy, spreadable salami. Yeah.

Instead of curing it, it's going to be all fresh.

So I've made like a chinduya paste, all the same flavours.

I'm going to turn that into a sauce with the pork.

I'm going to make a glaze with the leftover paste with some prawns, cook

them on the hibachi, and then like a zucchini salad on the side.

Right. Okay, mate, it really does come down to this chinduya, right? Yeah.

That's the hero.

And I assume that this is kind of your mince mix here. Yes. Yeah.

Are you happy with how coarse it is?

We'll probably chop it up again. I just want it to get onto everything else and

get all the pork marinated in that paste.

I'm going to get my pickles in now. My glaze is basically done. I feel those

prawns put them in. Hibachi. Off we go.

It's right.

Oh, yeah.

Uh, yeah, smelling pretty good. Very, smelling very chilly life.

Uh, I'm going to add in a pinch of salt.

Finish it off.

And then I'll be straining this and putting it into the blast freezer.

I want to do something really creative today. I feel like now there's not many

of us left and you have to do whatever you can to stand out from the pack

because everyone is such a good cook.

Petro! What's going on here?

I'm doing dessert.

Yes, in a chilli chum. That is bold. It's a bold move.

I think it's a good chance to push myself.

I don't think anyone else is doing desserts.

I'm making a chilli ice cream, which has a bit of lime zest and a touch of

vanilla. Yep, okay. I'm making a fresh granita with chilli, lime juice, lime

zest, vanilla.

Which is chilli? Long red cayenne. Yep, okay. Real nice fruity notes. And I'm

doing a toasted coconut tapioca pudding.

I want to add a fruit element, so I got pears, I got pineapple, and I'm going to

chart them off and see which one works best.

Okay, cool. Definitely a good way to stand out.

Get it done. You got this.

I am

the most pumped out of all you guys, because I feel like this has done

exactly what we thought it would. Clear ideas, concise ideas.

Flavour at the forefront.

I've got Vinnie. He's going all out and making his own enduya. She's going to

put over prawn.

Yeah, so he's done it at home a heap of times.

Probably hasn't done it in 60 minutes, but he's still pretty confident.

It's just about that enduya, you know? Like, for me, what will the texture be

like? He's used a hand-cut method rather than a mince. It's normally a spreadable

consistency.

Has he gone dim-thin-limb? Sort of. Just dim-thin.

One hand.

No limb.

And then Pat, Pat's got a great idea. He wants to create like a potato finger

type thing. Oh, I love this. A lot of process into it.

Chili element is a roasted chili and tomato hot sauce.

Annabelle, she's doing a red curry sauce, butterflied whitey, and going to

roast some hippies all on the hibachi.

Solid idea.

I think she's sort of looked styled in, and I think she's going to be good.

Can you imagine how much fun we're going to be having if we're all like fighting

over the last... Bring out the beer. Bring out the beer.

How are you supposed to mop the sauce?

On this.

So Luke is doing an all-price snapper. And you can see

he's knitting all the buns one by one.

I need to bring a tom-tom. Tom-tom, you lose some.

Tom-tom. Palm sugar, fish sauce, chili, lime.

And lots of chili. Yes.

To fillet my fish with my Thai-style crispy snapper, I'm using a reverse

butterfly technique.

Tell them to look at the bone I can take out or not.

But it's quite difficult to get all these pin bones out.

It is taking a lot longer than I thought.

Love to be living with you. She's so fun.

I'm working on my fish for my butterflied King George whiting on the

hibachi. Thank you, chef.

I feel like maybe this is why I found myself working in medicine.

It's because I just like cutting things in a non-weird way.

Bone-free, I'm pretty sure.

That's one thing I actually trust myself to do is to get bones out of a fish. I

think it's like operating. I just imagine them as like little patients at

work. So there's no room for error there. So there will be no error here as

well. My fish is filleted. I'm still nursing my paste. I feel like I'm in a

good position.

I get that salt on the skin and I get it in the fridge so that the skin can dry

out and go like really crispy once it's cooked over the charcoal.

30 minutes to go. Chili crab.

Sauce is coming along nicely. It's bubbling away and slowly reducing.

I'm really liking where the flavor's at, but I think it does need a hit more

chili.

Haroun. Chef, how are you? Oh, lovely crabs.

Oh. Yeah.

This is one of my favorites.

Is it?

One of mine too.

So I can see you got your shells. The freshness of the produce is always

stunning. So what's going to make your sauce to get?

the best of your crab. So it's just layering the heat and making sure that

it's not overly spicy.

I want to use the innards of the crab to give it a bit of funk. And then I'm

going to cook the crab in the sauce as well.

You're going to serve it with the shells?

Shell on, yeah.

Are you going to break them up a little bit? Yeah, I'm going to use a mallet and

just lightly crack them so the sauce can go inside.

So it's going to be sticky fingers.

Yeah, it's going to be lots of messy fingers.

So it's going to be a lot of licking fingers too.

Well done, mate. I can't wait to taste your food.

Thank you, Chef. Excellent.

The crab's coming apart easily, you know, I'm just there breaking it all

down and cracking the shell to make sure that when it's cooked it's accessible to

get to the meat.

I'm really good at this because I eat a lot of crab.

So now that the potatoes have fried off, I put them into the loaf tin, compress

down with some weights in them and into the blast chiller.

I'm just getting on to finishing my fiery red sauce. I've had my vegetables

roasting here for a while.

So far I have done my mayo, my potatoes in chilli.

I'm going to fry that with about 15 minutes to go.

The heat's going to be coming from that little bird's eye I just added into the

sauce.

So I've got some hot smoked paprika but also the beautiful cayenne chillies that

I picked from the garden.

So they'll add spice and a bit of fruity nature to the sauce as well.

You can't go too silly with the chilli.

20 minutes to go!

Finally, I've got my fish done.

My batter is made, but the plan today is to serve the fish with a som tum and a

just nice jasmine rice.

So far, the jasmine rice is on and that should be done, but the som tum is not

done and it's going to take a lot of time to do, so I'm really just pushing

for time now.

I'm just trying to make all this curry sauce and things so I can get the real

flavour of the dish going.

To make this sauce under serious time pressure, I'm throwing in lemongrass,

ginger, garlic, my chilli.

The plan is to make it quite spicy and then tame it with some kind of lime and

palm sugar and fish sauce.

This dish is all about balance today.

But then... Whoa.

What is that?

Oh, yeah.

Now it's going to taste like a burnt disaster.

Whoa.

What is that?

Oh, yeah. This sauce is going to taste like a burnt disaster.

I'm going to start again, but with this 60-minute cook today, it just feels like

I've been pushing so hard that...

When one element messes up, it just has a knock-on effect. I spent way too long

filling that fish, which I wanted to spend a while on because it was an

element that needs to be kind of perfect, but I think I could have spent

a little bit too long on it, and I'm now just playing with it.

I'm now playing a bit of catch-up.

I did not need that.

Luckily, I can wash these chillies.

Okay, guys, balance is key.

Please, 15 minutes to go!

I've got my prawns prepped, my Nduja glaze done.

I now need to move on to my sauce.

I start by caramelising off that Nduja pork.

I realise this is kind of the most important aspect of my whole dish. It's

the make or break of the flavourings of the Nduja.

And I have a thought of maybe when I serve this, do I strain this sauce or do

I keep it more chunky so it's easier and more pleasant to eat?

Normally, Nduya is a paste, but I went through all this effort of inventing

this fresh shortcut to Nduya, and I'm going to leave it in.

The sauce is tasting good. I think it needs a little bit of lift and a bit

more salt, but I feel like the flavours of it and the glaze with these prawns

that I made from it, I'm really happy with it.

These prawns are looking pretty tasty to me.

The glaze on the prawns have a little bit of a hum, but I didn't want them to

be overpowered, so the sauce is really where it shines through.

And then I've also got some pickled cayennes in the salad, which give you

this little pop of just a quick hit of heat, and then they go away, which is

nice.

With potato bravas, it is always served with a spicy tomato sauce.

Yeah, really happy. The chili's definitely there. It's nice and smoky.

Just want to add a bit of that sherry vinegar to get it nice and vibrant.

Time to now fry the potato hash.

So I'm just praying that when I get these things in the hot oil, they don't

fall apart.

Nice. That was cool.

Yeah. They're holding together. The dish is coming together. Hopefully the judges

will like it.

At this point in the competition, immunity is everything.

It'll be amazing to get up on the gantry up in Kasbah.

For all the aromathia.

To cook the crab, I put it straight into the sauce.

And you only need to put it in there for around about seven minutes.

The most important thing is to really make sure that that crab is cooked

perfectly. Nothing worse than overcooked crab. It's vibrant. It gets stuck to the

shells.

What you want is, like, a really juicy crab where the entire ball meat comes

out whole, the legs come out whole. You can dip it into that sauce.

I'm going off instinct and timing right now, but I won't actually know if it's

perfectly cooked until the judges eat it.

I've never done egg king George Whiting on the hibachi before, and nearly fish

cooking time.

Nearly. I'm really happy with my curry sauce. I'm just popping some pippies in

here and then serve more on the plate as well.

It's hibachi time, and I need to get that skin as dry as possible. I have

watched so many fish hibachi disasters.

It literally ruins the whole dish.

Oh, my God.

all of the judges are just, like, standing there, like, just, like,

watching me.

Look at that.

And I'm like, oh, God, don't mess this up.

I am just going to cook it fully skin side down right before the top is fully

cooked. I'm just going to take it off and hopefully that fish is cooked

perfectly. Time to hustle. Five minutes to go.

Yeah, true. Looking good.

I've still got a lot to do.

The ice cream looks good, though.

Thanks, mate.

Ice cream's done.

It tastes really good. I'm really happy.

It's time to get on to my fruit element.

I've got to have... To add that freshness to my juice.

I've got pineapple and I've got pear.

With everything I've got on my plate, the chilli, the coconut and the lime, I

am thinking maybe I should go with pineapple.

I need to get my granita.

Okay, that froze better than I thought it would.

My granita, it's tasting great and it looks great.

But it has frozen solid as a rock.

Petro, you've got to hustle.

Not good.

Really stuffed this up. I've completely taken my eye off my pineapple and I'm

not going to be able to use this.

Petro, how bad?

Oh no, it's scorched.

Oh, I've left myself no time to redo another batch, but

I have this pear.

I'm just going to have to roll with this.

We got the hops out. Two minutes to go.

Come on, guys, wrap it up.

My sump time is ready, and my fish is on the deep fryer, but I still need to redo

the sauce.

I haven't really got the time yet.

I need to make my sauce, which is kind of the main flavour in the dish, which I

haven't even been able to do yet.

And I need to toast some peanuts. I need to finish cooking this fish.

I need to get it all plated up.

It's kind of chaos here.

The vision for the sauce on top of the fish was to be this super vibrant chilli

thingy sauce with all the good Thai flavours you like.

But it's not on the stove yet, and the time is running down, and that's where

all the chilli flavour in this dish is coming from.

I'm trying to work on my sauce, but I realise I completely forgot about my

fish. It's still in the deep fryer.

It's been in there way longer than I would have liked.

There's less than a minute to go, and I'm still trying to cook down the

aromatics of the sauce.

It's no longer a sauce. It's going to be more like a sambal because it's very

dry. Okay, guys.

Time's up in ten.

I'm starting to hear the judges count down.

Nine. And I'm still adding Thai basil.

Eight.

You're too good.

Uh, yeah.

Damn, just ran out of time.

Yeah, pretty annoying after that one.

Putting that fish on the hibachi with all four judges standing there was,

like, scary.

I'm happy, and I think the pippies are, like, a fun little addition, and it

looked nice.

I hope the fish is cooked perfect. That's the only stressful thing.

They won't know until they eat it.

It's day two of heat week, and today was all about chili. The question is, will

you blow our heads off or blow our minds?

The first dish we would like to test is...

Aoun.

Walking up, I'm very happy with the dish.

It's big, you know, like I really have...

Such a deep connection with them.

Being able to share this memory and nostalgia and this dish with them is

very special.

Aaron, tell us what you've made.

I've made a Malaysian-style chilli crab.

I just got some toasted baguettes on the side because I thought, you know, I

didn't want the sauce to go to waste.

So the flavour profile of this dish, does this match your memories?

It does, yeah. I really like how it's got like a slight hum of heat but that

sweetness and that really unctuous sauce as well.

It just makes you want to keep going back for more and more and more.

It really elicits a lot of memories for me.

Big round table, you're spinning the table, everyone's got meth on their

sheds. Okay, I'm getting jealous.

So I'm very excited to taste this.

Oh, my God, how are we going to eat this?

With gusto.

I'm taking absolutely no risks here.

Yeah, I'm going to have to do that.

Ready.

This is pretty Asian, but... I do that all the time, too.

Yeah, yeah.

Sorry, dentist.

I can't believe I'm doing all this, touching my fingers like that.

Why don't you come back in 10 minutes, please, all of you?

How'd I do?

So good.

Aaron, so many childhood memories evoked eating this.

I think you've done a really beautiful job. The color of that sauce, the

flavor, really nice and intense.

And this was the perfect dish to cook for this challenge.

I think the amount of chili you used was perfect.

Because just when you think it's going to get a little bit too much, it just

kind of evens out.

Aaron, God, that's a fun dish. It's so much fun.

And, you know, it is absolutely delicious.

It's the kind of food experience that I travel for, that I know other people

travel for.

It's such an immersive way to eat. And I must say, the cook on the crab is

phenomenal.

It was just exploding with those juices the second I cracked into the claw.

The meat was really soft and sweet and tender, and your sauce wasn't so spicy

that it overpowered the meat of that crab as well. So I am thrilled with

that, if you couldn't tell from this.

Mate, like, you just nailed the cook on the crab. It is...

So, so, so, so, so perfect. The legs were like cracking. They were coming out

in full slitters.

And then using the leg as like a little straw to just suck everything else. It's

like my favorite bit.

You all right there?

I can't speak.

Hang on, hang on. Wait, wait, wait, wait. My lips are like, my lips are so

burning.

Is it about chili today or what?

Listen, Owen, this is fantastic.

You could be one of the top dish today. So well done, mate. What is it?

Thank you.

I'm beaming right now getting that feedback.

It's unreal.

Putting so much of myself on a plate and for them to enjoy it, to love it, to eat

it the way that it was intended, it's nice. It's really nice to see.

Next up, Finny!

Benny, what's the dish, mate?

I did Nduya glazed prawns with zucchini salad and Nduya sauce.

That's like inspired by those flavours.

When we said chilli, I mean, there's so many paths that you could have gone down

and making like a quick, cheap Nduya probably wasn't the one that I expected.

So I'm interested.

I like the concept of this quick Nduya. I just don't think it's worked here.

The coarse nature of the pork, it's giving much more mince vibe.

I don't like Nduya.

You barely notice the texture.

This one's more like the texture of a dan dan noodle.

And I feel like it's just a little bit heavy for the prawns.

They're kind of at war with each other.

Because you're getting meaty bits of mince with a meaty prawn that's got, you

know, some real bite to it.

It doesn't allow either one to fully shine.

It's yummy, but it's just a little bit disjointed. And I don't think the

execution quite matched the ambition of your idea.

Thank you.

my spit on patatas bravas. The base is a spicy tomato sauce with a saffron and

potato hash topped with a smoked garlic mayo, green jalapeno and an anchovy.

You said cook yum food that we like to eat and that's exactly what this is. I

love to have a cold beer with it.

What's the tomato sauce?

I assume there's a bit of chilli in there?

Yes, it's got a few of the cayennes that were roasted with the tomatoes and

garlic and a couple of fresh bird's eyes.

And one of the red jalapeno. Nice.

Pat, this looks bloody spectacular.

Oh, thank you.

Colours are so beautiful and very, very consistent.

I really appreciate that.

You said you'd like a beer with this?

I think for me, I'd like to be somewhere in San Sebastian with like a really

textural glass of white wine, sitting up at a bar, eating this little tupper.

I love the direction that you've gone in with these. And I think that the actual

potato number itself is absolutely delicious. It's golden on the outside,

soft in the middle.

Pat, mate.

You said you'd like to have it with a beer.

But unfortunately, that's the downfall of it because I was looking for

something that was like, you know, a little bit more balanced.

There's just a lot going on.

Like the tomato, the chili, the smoked mayonnaise, the anchovy. There's just a

lot. So I think it's one of those classic ones where Pat just needs to go,

do I need everything?

All right.

Thank you, Pat. Cool. Thank you.

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

I wouldn't say I'm embarrassed. I'd just say I'm disappointed.

Hi, Luke.

Hey. The time it took me to fill up that fish plate just cost me, and you can see

it on the plate.

How'd you go?

How'd you go?

I didn't quite nail it as I'd like to.

It just took me so long to butterfly the fish.

So the main thing that suffered is the sauce on top, the kind of sambal.

I just had to throw it all in the pan at the end.

It is just going to be so unbalanced.

Be warned, I think it's pretty hot.

What did you run with, chilli what?

I went with... Cayenne in the salad, like big strips to get the flavour.

Yep. And then it's more the bird's eyes in the sambal.

All right.

Yeah.

Okay.

Luke, I so appreciate how much you tried to do today.

entering into a genre of cuisine that you don't do always.

But I feel you're a little bit of a cowboy and you're playing Russian

roulette all the time.

At this point in the competition, you have to take measured risks.

The thing with sambals is they do come together in the end with seasoning.

But I can taste that the aromatics are still a little bit raw.

Yeah. So you just needed to cook them down further and probably a pinch of

sugar would have just, that would have been great.

I love your salad.

Vibrant.

Your sambal, I think, is tasty. I can get the chilli, the heat, but I need a

liquid there, a combiner.

I feel like it was a bit of an uphill battle when you decided to butterfly it.

I think for me, you either butterfly on barbecue or you keep it whole and deep

-fry. You need time for the flour to crisp up. That time is just... too long

for the flesh to still be cooked perfectly.

Only do a technique if it's worth it. Yeah.

The next dish we'd love to taste is

yours, Petro.

What did you make?

I made a chilli ice cream with a chilli and lime granita and a toasted coconut

tapioca pudding.

All right. We're going to taste your dish.

Petra, that's the most refreshing chili dish I've ever had in my life.

In terms of flavor, it matches how it looks.

It's got the slightest caress of heat in the granita, and then with the ice

cream, you're getting more of the floral, fruity notes. Your tapioca,

they're cooked perfectly.

They've got the most amazing sort of quidgy texture. You can feel each one

rolling around on your tongue.

And you've used just the right amount of coconut to make everything creamy, but

not so coconutty that you lose out all of the delicate, elegant flavours of the

chilli in your granita and your ice cream.

It's different, it's interesting, and it's a really creative use of the

chilli. I think this could be a little surprise attack and a contender for

being up on the gantry. Yes, okay, thank you.

Petra, I think if this was a strategic move to make a sweet on a day like this,

it was a correct move because I couldn't love this more.

Great work.

Thank you so much, bro. Petra, I'm going to say that is probably the best granita

I've had full stop. That is so, so, so, so, so delicious.

Talk about the colour, but then you taste it and it's just as vibrant. It's

got that beautiful tang of the chilli.

The flavour of the chilli, without the heat of the chilli, and then the way

that you've so perfectly balanced it with lime juice is unbelievable.

But I couldn't get my head around the pear.

I just found it so interrupting.

I think it was a little bit powdery. It was a little bit grainy.

I feel like there needed to be an element on there. I just don't think,

for me, it was the right decision to put the pear on. But I really, really,

really love that granita.

Thanks, these guys.

Thanks, Petra. Thank you.

I feel like overall, my gamble to use chilli in a dessert has paid off.

It's just a shame about my pair. But, you know, the judges love my granita,

and they've had Laura and a Callum, so for me, that's a big win.

OK, next up is Annabel.

Annabelle, what have you made?

I have made a Butterfly King George Whiting with pippies and a Thai red

curry sauce.

Ooh. So what chili did you use?

I used the red cayenne and also some of the bird's eye chili.

So on a scale of one to five, how spicy is it?

I would say a three.

I wanted you to taste the chili, but I don't love, like, super hot stuff.

And so...

I cooked the curry sauce to my personal spice level.

Let's see.

Standing in front of the judges, you get that feeling where you're like, oh, God,

where is this going to land?

I don't know what they're going to think of it.

I'm hoping that fish is cooked perfectly.

Far out. I just don't know.

Annabel, the technique you've used to cook your fish is fantastic.

Come on!

This is fantastic!

The technique you've used to cook your fish is called

unilateral. Unilateral. So when you cook from one side, not everybody can do it.

And also to butterfly your fish, not everyone can do it. Thank you.

Technically, butterflying a piece of fish who has so much bone and so

delicate, cooking it on the barbie, on one side and only, on the pressure, and

this sauce, you nail a fantastic job there.

So, well done.

Thank you.

Annabelle, I think putting the fish and the curry together was a risk.

Because... King George Whiting is super delicate.

And I was worried that that curry sauce was just going to overpower the fish.

But it was the cook on the hibachi that just went and linked them together.

The butterflying was absolutely spot on.

Not a bone in sight.

The beautiful speed bump charm on the skin was like spot on. The pippies, like

the pippies, they were so fun.

So delicious, so perfectly cooked. And the chili heat was spot on.

This dish is technical, but most importantly, it's flavorful as well.

You've used chili in the perfect way for this dish, particularly with a fish like

that. You know, it's very gentle, sweet flesh.

And to have too intense the chili heat would have just overshadowed the produce

completely.

Can you see how happy we all are? Yeah.

With food like this, it just makes us happy.

Annabelle, you know what happens when you put together a perfect plate of food

like this one?

You're in the running to be up there for the rest of the week. Well done. Thank

you.

Today,

we sent you into the garden to pick the star of your dish.

Chilies. The challenge was all about balance and letting those fiery gems

shine. But chilli is a tricky little thing.

Push the heat too far and it bulldozes every other flavour on the plate.

Hold back too much and they don't get their moment.

But hit that perfect chilli harmony and you take out top dish and win immunity.

We had some great dishes showing chilli at its best.

but it came down to two.

Aaron, your mud crab and chilli sauce, they work together in perfect harmony.

On top of that, just fun to eat.

Great job.

Annabel took a big risk using a delicate fish with a curry sauce, but tied

it perfectly together with smoky flavour from the coals.

Clever cooking.

We think both of your dishes did a fantastic job of celebrating chili. So

he came down to the dish who was hatter perfection.

Which means you are top dish.

Annabelle.

Great. That is, it's a really good feeling. But, like, obviously getting

really good feedback from the judges, it just makes you feel even better.

Haroun, you should be very proud of yourself because what you did today was

amazing. In fact, you were both so close, the size of a bird's

eye chili.

It was that close.

Well done, Annabelle.

You can relax and enjoy your time on the gantry.

Everyone else, there is one more immunity up for grab.

So if you want it, you are going to have to butt your chops.

Good night. Well done.

Hey, everyone.

Woo! Not quick enough.

Tomorrow night, hibachi and

heat week.

Go hand in hand.

But we've unplugged the microwaves and the ovens and the stove tops have been

removed. Your only heat source today are the coals in those hibachis.

Wait a minute. How am I going to actually cook all the other elements for

my dish?

This is crazy.

Trying to make a sauce on a hibachi I've never done before.

I'm going as hard as I can for this challenge today. That spot on the

gantry, it's mine.

I want the community so badly, but I may have bit off a little more than I could

chew.

It kind of seems like the universe is against me with this dish.

Oh, Vin.

Oh, my God.