All language subtitles for MasterChef Australia - S18E49_Eng

ANNABEL: In you go, lads.

In you go.

VINNIE: What's going on here?
LUKE: Ooh!

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.

Ooh!

Morning, everybody.

CASPER: Good luck guys.
Thanks, Caspy.

Let's go.

Morning, all.
CONTESTANTS: Morning.

Heat week! Uff!

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.

AARON: Spicy.

Whoever gets top dish today,
they'll join Casper...

..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 spices.

Today, we've selected
an ingredient from our garden

that we want to celebrate.

It's...

..chillis!

(CHEERING AND APPLAUSE)

Chilli! Chilli!

Mmm, chilli.

I love spicy food.
Malaysians love spicy flavours.

So, yeah, within my ballpark.

I like chilli.

VINNIE: Chillies,
I love chillies.

I absolutely love using chillies
in a lot of my dishes.

I am told that I use
too much chillies,

so hopefully I can actually
do well with this challenge.

There's four types
of fresh chillies

growing in our garden -

birdseye,

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 chillies
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 a least one
of those four chillies.

OK, guys?
CONTESTANTS: Yeah.

Yes?
CONTESTANTS: Yes, Chef.

Your 60 minutes start now!

Come on!

(CHEERING AND APPLAUSE)

Let's go, guys.

ANNABEL: What happened
to ladies first?

(LAUGHTER)

VINNIE: Going to fall
down the stairs.

Get a basket.
Make way!

PETRO: I've got my eye
only on one chilli,

and that's the red cayenne.

I really love the flavour.

We are raiding these plants.

It's actually very floral,

and it's got a light
amount of heat.

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

That's probably enough,
but I'll just get a bit more.

I'm feeling pretty excited
for this challenge.

I feel like I can muster up
a unique idea,

something creative.

(IN BRITISH ACCENT)
Should 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.

Alright. See you guys.

He's gone rogue, guys.

Hopefully luck
is on my side today,

and I can pull out
something crazy.

ANNABEL: Oh, what bench is free?
Dammit!

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.
ANDY: Yep.

Today is just 100%
about yummy food, using chilli.

Yeah.
And it's just setting them up

for success, right?
Yeah.

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 match it
with sweetness, with sourness,

with bitterness -
like, it's all there.

It's all hidden
inside the chilli.

Yeah.
But what is interesting

is, here,
in the MasterChef kitchen,

there is no limits.

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.

ANNABEL: It's weird only having
one person on the bench

because, like, you've got
no friends to talk to.

(LAUGHS) You guys
are just hovering.

Hey, Annabel.
Hi, Poh.

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 pipis
in that as well.

And then, serve it on the plate,
like, pipis, barbecued whiting.

That's how I would
like to eat chilli.

Yeah, I love it.
OK.

I think it's solid.
Yeah.

I think just, the hibachi -

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

Yes.
And the filleting.

Yes.

So making sure
there is no bonesies.

No bonesies.
Yeah.

Yeah, yeah.

I'm, like, fairly confident
with, like, fish.

Yeah.
I love butterflying things so...

Yeah, yeah, yeah, yeah, yeah.

You go into the zone.
Yeah.

I love this. I think you're on
a good path. Good luck.

Thank you.

Mm!

Spicy, Annabel?

I don't think raw curry paste
is designed to be eaten.

(LAUGHS)

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 pipis.

So, I want to be fairly
restrained in my level of spice

and the aromats 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."

It's smelling good, Annabel.

PAT: Heat week,
feeling pretty good.

You know, I'm not scared
of chillies.

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

So, the cayennes, the jalapenos
and the bird's eyes.

And today, I'll be cooking
patatas bravas,

a potato and saffron hash,

which will be sitting
on a fiery tomato sauce,

a 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.

Ha-ha! Look at that.

Patatas 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, we've got to get a good
dish up first and see how we go.

LUKE: Let's go, brother.
Here we go.

Get it, big dog.

Two chillies I'm choosing today
are the cayenne

and the bird's eyes.

I know that I need
to taste these chillies

to work out how
kind of spicy they are.

Handling chillies!

Goodness me.

But in the back of my mind,

I've just got flashbacks
to me eating

a birdseye chilli 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 birdseye chilli.

I'm going to use some
of the skills I've learned

from the competition so far.

Well, the technique
I learned from Josh Niland -

reverse butterflied snapper.

That is something
I would have had no idea

how to do before MasterChef.

I'm then 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.

Atta girl.

I really want to make sure
I take my time

and get it right
and really nail it.

AARON: The judges say they want
flavour, and I'm leaning

into my Malaysian flavours
and heritage, and I'm going

with a Malaysian-style
chilli crab.

So, my memories of chilli 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.
It was really spicy.

Plan for the crab is just
to have it as is.

So, like, serve it in the
shells.

It's, like... It's a real,
like, hands-on,

get in there, real messy

kind of...kind of way to eat,
and I love it.

Like, you know, it's real
quintessential,

like, Malaysian food.

You know, you get around
a big table, family style,

everyone grabs a crab,

they're all wearing bibs
and everything.

They're, like, bashing away
and, like, taking out the meat.

It's a whole affair,
so I really love the dish.

And what better day
to bring it up than today,

to celebrate chilli?

The main thing I have to nail

is balance of heat, acidity
and sweetness in the sauce.

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 memories, 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 honour
the memory of my grandparents,

my heritage.

And I really want
to do this dish justice.

VINNIE: Alright.

Feeling pretty excited
to make a dish using one

of the chillies
from the MasterChef garden.

My first introduction
to chillies

was my nonna and nonno'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, "OK, no worries."

And obviously,
the first thing I did

was touch the chillies
and put them directly

into my mouth, so... (LAUGHS)

Right.

..when I think of chillies

and spicy heat in Italy,

my first thought goes to nduja,

which is, like, a spicy,
spreadable salami.

CASPER: Vinnie, that is scary.
Why?

That's moving so quick.

Normally, to make nduja,
it's a long process.

You need weeks to do it at home.

But today, I'm going to find
some short cuts

to pull it off
and get the same flavours

that you would get from nduja
in under an hour.

You've all started strong.
Keep it going.

45 minutes to go!

(APPLAUSE)
Come on guys, let's push.

Vinnie.
Andy.

Chilli day - you must be happy.

Yes, I am, I am.
Yeah?

I'm making a fresh nduja.

OK. Spicy, spreadable salami.
Yeah.

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

So, I've made, like,
an nduja paste,

all the same flavours.

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

I'm gonna 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. OK, mate,

it really does come down
to this nduja, right?

Yeah.
You know, that's the...

That's the celebration.
..the hero.

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

Yes.
Yeah.

Are you happy
with the...how coarse it is?

I'll probably chop it up again.

I just wanted
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.

Peel those prawns, put them in,
hibachi - off we go.

(CHUCKLES)

Petro!

Oh, yes?

Ah, yeah, it's smelling
pretty good.

Very... Smelling very
chilli-like.

Uh, I'm gonna add in a pinch
of salt and 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.

In a chilli challenge?
Yes, in a chilli challenge.

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 dessert.

No.

So, I'm making
a chilli ice-cream,

which has a bit of lime zest
and a touch of vanilla.

Yep. OK.

I'm making a fresh granita
with chilli, lime juice,

lime zest, vanilla...
Which chilli?

Long red cayenne.
Yep, OK.

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 char some off
and see which one works best.

OK, cool.

Definitely a good way
to stand out.

Get it done. You got this.
Alrighty. Thank you, Sofia.

I am the most pumped,
out of all you guys,

because I feel like
this has done is exactly

what we thought it would -
clear ideas, concise ideas,

flavour at the forefront.

I got Vinnie. He's going all out
and making his own nduja,

which he's going
to put over prawns.

Wow.
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 nduja,
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-type consistency.

So...
Has he gone Dim Sim Lim?

Sort of.
Yeah.

Just Dim Sim.

One - one hand, no Lim.
(CHUCKLES)

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.

The chilli element

is a roasted chilli
and tomato...

It's a hot sauce.

Annabel.
Hey.

She's doing a red curry sauce,

butterflied whiting,
and gonna roast some pipis,

all on the...on the hibachi.

Solid idea.

I think she sort of
looks dialled-in,

and I think
she's going to be good.

JEAN-CHRISTOPHE: Now, Aaron,
mud crab Malaysian style.

Yeah.
Oh!

I know!
I can see...

Can you imagine how much fun
we're gonna be having

if we're all, like, fighting
over the last claw of...

Bring out the bibs.
Yeah, yeah.

Bring out the bibs.
Exactly.

How are you supposed
to mop the sauce?

Like this. (MIMICS SLURPING)

The chilli.

Oh, yeah. (LAUGHS)
I can see that already.

So, Luke is doing
a whole fried snapper,

and you can see he's nailing
all the bones, one by one.

And he's doing a som tam.

Som...
You som tam, you lose some.

Som tam.
Palm sugar,

fish sauce, chilli, lime...
Yes! Thank you.

Yeah.
And lots of chilli.

Yes.

To fillet my fish

for my Thai-style
crispy snapper,

I'm using a reverse
butterfly technique.

Can't tell if that's a bone
I can take out or not.

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

Far out.

It is taking a lot longer
than I thought.

ANNABEL: Filleting fish
is 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, you know, 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 use...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 that skin can dry out

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

AARON: 30 minutes ago.

Chilli crab sauce
is coming along nicely.

It's bubbling away
and slowly reducing.

I'm really liking
where the flavour is at,

but I think it does need
a hit more chilli.

Aaron.

Chef, how are you?
Ooh, lovely crabs!

(CRAB SHELL SNAPS)

Oh!
Yeah.

This is one of my favourites.

Is it? One of mine too.

So, I can see
you've got your shells.

The freshness of the produce
is always top.

Yeah, it's beautiful. Stunning.

So, what's going to make

your sauce 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?

Yes. I'm going to use a mallet
and just lightly crack them

so the sauce can go inside.

(WHISTLES)
Yeah.

So, it's going
to be sticky fingers?

Yeah! It's going to be lots
of messy fingers today.

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

Yeah. (LAUGHS)
Well done, mate.

I can't wait to taste your food.
Thank you, Chef.

Excellent.

Crab's coming apart easily.

You know, I'm just there,
breaking it all down

and cracking the shells
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.

PAT: So, now that the potatoes
are fried off,

I put them into the loaf tins,

and press down
with some weights in them,

and into the blast chiller.

I'm just getting on to my...

Finishing my fiery
red sauce.

I've had my vegetables
roasting here for a while.

So far, I have done my mayo,
my potato is in, chilling.

I've got to fry that
with about 15 minutes to go.

The heat's going to be coming

from that little birdseye
I just added into the sauce.

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, like, fruity nature

to the sauce as well.

Don't go too silly
with the chilli.

20 minutes to go!

LUKE: Finally,
I've got my fish done.

My batter is made.

But the plan, though,
is to serve the fish

with a som tam, and a...

Just nice jasmine rice.

So far, the jasmine rice is on,
and that should be done.

But the som tam is not done,

and it's gonna 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 some
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...

CASPER: Whoa!

What is that?

Phffff!

Far out.

Uh...now it's gonna taste
like a burnt disaster.

Whoa!

What is that?

Far out.

LUKE: This sauce,
it's gonna taste

like a burnt disaster.

I'm gonna 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
filleting 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 just

could have spent a little bit
too long on it,

and I'm now just playing
a bit of...

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

I did not need that.

Luckily, I can wash
these chillies.

JEAN-CHRISTOPHE: OK, guys,

balance is key, please.

15 minutes to go! Allez, allez!

VINNIE: 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, nduja is a paste,

but I went through
all this effort of inventing

this fresh short cut to nduja.

I'm gonna leave it in.

The sauce is tasting good.

I think it needs
a little bit of lift

and a bit more salt,
but, like, 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, like,
this little pop of just,

like, a quick hit of heat,
and then they go away,

which is nice.

The fight for immunity
is getting hot.

Ten minutes to go!
Come on, everybody!

Here we go!
(APPLAUSE)

Looks good.

PAT: With patatas bravas,

it is always served
with a spicy tomato sauce.

Yeah, really happy.
The chilli'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 looks cool.

Yes! 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'd be amazing
to get up on the gantry,

up with Casper.

I've got all
the...all the aromatics here.

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 fibrous,
gets stuck to the shells.

What you want is, like,
a really juicy crab,

where the entire claw meat
comes out whole,

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

I'm going off instinct
in timing right now,

but I won't actually know

if it's perfectly cooked
until the judges...

..eat it. (LAUGHS)

I've never done
a King George whiting

on the hibachi before,

and it's nearly
fish-cooking time.

Nearly.

I'm really happy
with my curry sauce.

I'm just popping
some pipis 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.
(WHISTLING)

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.

ANDY: It's time to hustle.
Five minutes to go!

(APPLAUSE)

CASPER: Oh-ho-ho!

Petro, 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
onto my fruit element...

I've got to hustle.

..to add that freshness
to my dish.

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

With everything I've got
on my plate, with the chilli,

the coconut and the lime,

I am thinking maybe I should
go with pineapple.

I need to get my granita.

OK, that froze better
than I thought it would.

My granita, it's tasting great,

and it looks great,

but has frozen solid as a rock.

Petro, you got to hustle.

It's not good.

Really stuffed this up.

I've completely taken my eye
off my pineapple,

and I'm not gonna 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 pair.

I'm just gonna have
to roll with this.

Bring us the hot stuff.
Two minutes to go!

(APPLAUSE)
Come on, guys, wrap it up.

LUKE: My som tam is ready,
and my fish

is in the deep fryer,

but I still need
to redo the sauce.

I'm really pushing for time now.

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, uh, kind of chaos here.

The vision for the sauce
on top of the fish

was to be this super vibrant,
chilli, zingy 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 realised 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 aromats
for the sauce.

It's no longer a sauce -

it's going to be more like
a sambal because it's very dry.

OK, guys, time's up in ten...

I'm starting to hear
the judges count down...

JUDGES: ..nine...

..and I'm still
adding Thai basil.

..eight,

seven...

..six,

five,

four,

three,

two...

..one!

That's it, everybody!

(APPLAUSE)

VINNIE: Oh, my God!

You're too good.

Uh...yeah.

Damn. Just ran out of time.

Yeah, pretty annoyed
after that one.

ANNABEL: Putting that fish
on the hibachi

with all four judges
standing there was, like, scary.

I'm happy, and I think the pipis

are, like, a fun little
addition, and it looks nice.

I hope the fish
is cooked perfect.

That's the only...

..stressful thing.

I won't know until they eat it.

It's day two of heat week,

and today was all about chilli.

The question is,

will you blow our heads off
or blow our minds?

The first dish we would
like to taste...

..is...

..Aaron.
(APPLAUSE)

AARON: Walking up,
I'm very happy with this dish.

This is big, you know?

Like, I really have such
a deep connection with it.

Being able to share this memory
and nostalgia

and this dish with them
is very special.

(WHISTLES)

Aaron, tell us what you've made.

AARON: I've made a
Malaysian-style chilli crab.

I've just got some
toasted baguettes on the side

because I thought, you know,

didn't want the sauce
to go to waste. (CHUCKLES)

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 know, spinning the table.

Everyone's, like, got
mess on their shirts.

OK. I'm, like, getting...
like, jealous.

(LAUGHTER)
I'm very excited to taste this.

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

SOFIA: With gusto.

I'm taking absolutely
no risks here.

Yeah, I'm gonna have to do that.

Ready.

This is pretty Asian, but.

(CRAB SHELL CRACKS)
(CHUCKLES)

I do that all the time, too.

Yeah, yeah.

SOFIA: Sorry, dentist.

JEAN-CHRISTOPHE: Can't believe
I'm doing all this -

sucking my fingers like that.

Why don't you come back

in ten minutes, please,
all of you?

(LAUGHTER)
How did I do?

(LAUGHS) So good!

Aaron,

so many childhood memories
evoked, eating this.

I think you've done
a really beautiful job.

The colour of that sauce,
the flavour,

really nice and intense.

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

I think the amount of chilli
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...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.

(AARON LAUGHS)

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 slivers.

And then, using the leg
as, like, a little straw

to just suck everything else.
(LAUGHTER)

It's, like, my favourite bit.

You alright there?

I can't speak.
Hang on, hang on. Wait, wait.

My lips are, like...
Wait, wait.

My lips are so...burning.
(LAUGHS)

Is it about chilli today,
or what?

(LAUGHTER)

Listen, Aaron,
this is fantastic.

You could be one
of those top dishes today,

so well done, mate, honestly.

Thank you.
Well done, Aaron.

Thank you so much. Thank you.

I'm beaming right now,
getting that feedback.

You know, it's unreal.

Like, that...

Putting so much
of myself on a plate,

and for them to...to enjoy it,
to love it,

to eat it the way
that it was intended, it's nice.

It's really, really nice to see.

Next up, Vinnie.

(CHEERING AND APPLAUSE)

Vinnie, what's the dish, mate?

VINNIE: I did
nduja-glazed prawns

with zucchini salad

and an nduja 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,
cheat nduja

probably wasn't the one
that I expected,

so I'm interested.

Vinnie,

I like the concept
of this quick nduja,

I just don't think
it's worked here.

The coarse nature of the pork,

it's giving much more
mince vibes.

You know, like, nduja, it's...
You barely notice the texture.

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

And I feel like it's just
a little bit heavy

for the prawns.

SOFIA: 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.
Alright, mate.

(APPLAUSE)

Next up, Pat.

(CHEERING AND APPLAUSE)

Pat, what have you made?

PAT: I've made my spin
on patatas bravas.

The base is a spicy tomato sauce

with a saffron and potato hash,

topped with a smoked garlic
mayo and green jalapeno,

and anchovy.

You said cook yum food
that we like to eat,

and that's exactly what this is.

I'd love to have
a cold beer with it.

What's the tomato sauce?

I assume that there's a bit
of chilli in there.

Yeah, so 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 jalapenos.

Nice.

Pat,
this looks bloody spectacular.

Oh, thank you.

Colours are so beautiful

and very, very consistent.

I really appreciate that.

Pat, 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 tapa.

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 chilli,

the smoked mayonnaise,
the anchovy.

There's just a lot.

So, I think it's one
of those classic ones,

where Pat just needed to go,

"Do I need everything?"

Alright.
Thank you, Pat.

Cool. Thank you, guys.

(APPLAUSE)

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

(CHEERING AND APPLAUSE)

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

Hi, Luke.
Hey.

The time it took me
to fillet that fish today

just cost me,
and you can see it on the plate.

How did you go?

Uh...

How did you go?

Uh...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-wise?

I went with cayenne
in the salad,

like, big strips
to get the flavour.

Yep.
And then, it's one

of the bird's eyes
in the sambal.

Oh, righto.
Yeah.

Whew! OK.

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 a 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 and barbecue,

or you keep it whole
and deep-fry it.

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.

(APPLAUSE)
Thank you.

You alright?
Yeah, I'm fine.

The next dish we'd love to taste
is yours, Petro.

(CHEERING AND APPLAUSE)

Petro, what did you make?

PETRO: I made a chilli ice-cream

with a chilli and lime granita

and a toasted coconut
tapioca pudding.

Alright, we're going
to taste your dish.

Petro...

..that's the most refreshing
chilli dish

I've ever had in my life.

(LAUGHS)

In terms of flavour,

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 squidgy 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.

Jeez, OK. Thank you.

Petro, 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, Poh.

Petro, I've got to say,

that is probably the best
granita I've had, full stop.

Oh! (CHUCKLES)

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 loved that granita.

Thanks heaps, guys.
Thanks, Petro.

Thanks, Petro.
(APPLAUSE)

I feel like, overall,

my gamble to use chilli

in a dessert has paid off.

It's just a shame about my pear.

But, you know,
the judges loved my granita,

and they've had Laura
and Callum's,

so, for me, that's a big win.

OK, next up is Annabel.

(CHEERING AND APPLAUSE)

Mmm!

Annabel, what have you made?

ANNABEL: I have made

a butterflied
King George whiting with pipis

and a Thai red curry sauce.

Ooh! So, what chillies
did you use?

I used the red cayenne,

and also some
of the birdseye chillies.

So, on a scale of one to five,

how spicy is it?

I would say a three.

I wanted you to taste
the chilli,

but I don't love,
like, super hot stuff.

And so, I cooked
the curry sauce

to my personal spice level.
Mm-hm.

Let's see.

Standing in front of the judges,

you get that feeling,
where you're like,

"Oh, God,
where is this gonna land?"

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

I'm hoping that fish
is cooked perfectly.

Far out. I just don't know.

Um, Annabel,

the technique you've used
to cook your fish...

..is fantastic.

(TABLE BANGS)
Come on! This is fantastic!

(APPLAUSE)
PAT: Annabel! Whoo!

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.

Oh.

And also,
to butterfly your fish,

not everyone can do it.

Thank you.

Technically, butterflying
a piece of fish

who has so much bones,
and so delicate,

cooking it on a barbie,
on one side and only,

under pressure...

And this sauce? You've nailed
a fantastic job there.

So, well done.
Thank you.

Annabel,

I think putting the fish
and the curry together

was a risk,

because King George whiting
is super delicate.

Yeah.

And I was worried
that that curry sauce

was just gonna
overpower the fish.

But it was the cook
on the hibachi

that just went, "Zoop,"

and linked them together.

The butterflying
was absolutely spot-on.

Not a bone in sight.

The beautiful speed-bump
char marks on the skin

was, like, spot-on.

The pipis!

Like, the pipis,
they were so plump,

so delicious,
so perfectly cooked.

And the chilli heat was spot-on.

This dish is technical,

but most importantly,
it's flavourful as well.

You've used chilli
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
a chilli heat

would have just overshadowed
the produce completely.

Can you see how happy
we all are?

Yeah. Makes me happy.
Like, with food like this,

it just makes us happy!

Annabel, 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. Thanks.

(CHEERING AND APPLAUSE)

Today, we sent you
into the garden

to pick the star of your dish -

chillies.

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 worked together
in perfect harmony.

On top of that,
it was just fun to eat.

Great job.
Thanks.

Annabel,

took a big risk using
a delicate fish

with a curry sauce,

but you tied it
perfectly together

with smoky flavour
from the coals.

Clever cooking.

We think both of your dishes
did a fantastic job

of celebrating chilli,

so it came down to the dish

who was utter perfection.

Which means...

..you are top dish...

..Annabel.
(CHEERING AND APPLAUSE)

ANNABEL: Great,
through to top six!

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.

Aaron...

..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 birdseye chilli.

(BOTH CHUCKLE)

It was that close.

Well done, Annabel.

You can relax and enjoy
your time on the gantry.

Everyone else,

there is one more
immunity up for grabs.

So, if you want it,
you are going

to have to bust your chops.

Good night. Well done.

SOFIA: Well done, guys.
Well done, everyone.

(CHEERING AND APPLAUSE)
PAT: Thank you.

Great day today.

AARON: Ah!
Nice work, Annabel.

ANNABEL: Well done to you, too.

ANNOUNCER: Tomorrow night,

hibachis and heat week

go hand in hand.

But...

..we've unplugged the microwaves
and the ovens,

and the stove tops
have been removed.

ANNABEL: Oh!

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?

PETRO: This is crazy.

AARON: Trying to make
a sauce on a hibachi

I've never done before.
(CHUCKLES)

VINNIE: I'm going
as hard as I can

for this challenge today.

That spot on the gantry?
It's mine.

I want this community so badly,

but, uh, I may have bit off

a little more than I could chew.

Oh!
(GASPING)

ANNABEL: Oh-ho!
VINNIE: It kind of seems

like the universe
is against me with this dish.

Oh, Vin!

Oh, my God.

Captions by Red Bee Media