1 00:00:20,640 --> 00:00:22,920 (CHEERING FROM GANTRY) 2 00:00:25,240 --> 00:00:26,800 This is interesting. 3 00:00:26,800 --> 00:00:29,840 PAT: I can kind of see the set up of the benches 4 00:00:29,840 --> 00:00:32,920 could be like a mano a mano versus competition. 5 00:00:32,920 --> 00:00:34,200 You ready? Ready. 6 00:00:35,400 --> 00:00:36,920 Morning, Kings. 7 00:00:36,920 --> 00:00:40,200 It's very intense, especially on elimination day. 8 00:00:40,200 --> 00:00:41,200 Trying to cook up a dish 9 00:00:41,200 --> 00:00:43,120 and knowing that you're going to go up against 10 00:00:43,120 --> 00:00:45,040 one of your great mates. 11 00:00:45,040 --> 00:00:47,160 When it comes down to my spot in the competition 12 00:00:47,160 --> 00:00:48,800 or somebody else's spot in the competition, 13 00:00:48,800 --> 00:00:51,240 you've got to put yourself first and do what you need to, 14 00:00:51,240 --> 00:00:52,320 to get the win. 15 00:00:55,200 --> 00:00:58,880 This is it. The final day of heat week. 16 00:00:59,920 --> 00:01:02,520 All week, you've been fighting for top dish, 17 00:01:02,520 --> 00:01:05,520 to stay out of elimination. 18 00:01:05,520 --> 00:01:07,280 And now you four are left 19 00:01:07,280 --> 00:01:10,080 fighting to keep your flame alive. 20 00:01:11,200 --> 00:01:15,040 Today, one of you will be leaving the competition. 21 00:01:17,000 --> 00:01:19,200 The fight for survival in this competition 22 00:01:19,200 --> 00:01:21,960 has never been so intense. 23 00:01:21,960 --> 00:01:25,400 Today, we're doing heat of a different kind. 24 00:01:27,040 --> 00:01:28,720 Two heats, to be exact. 25 00:01:30,440 --> 00:01:31,520 Because this... 26 00:01:32,520 --> 00:01:34,600 ..is MasterChef duels. 27 00:01:36,240 --> 00:01:38,440 We're putting you into two pairs, 28 00:01:38,440 --> 00:01:41,840 where you'll battle it out, head-to-head. 29 00:01:43,040 --> 00:01:44,960 If you win your duel, you'll be safe. 30 00:01:46,440 --> 00:01:50,160 If you lose, you'll be cooking again in a final duel... 31 00:01:51,360 --> 00:01:53,680 ..where someone will be eliminated. 32 00:01:55,280 --> 00:01:57,080 MasterChef duels is crazy. 33 00:01:57,080 --> 00:02:00,480 To go one on one against someone in the MasterChef kitchen, 34 00:02:00,480 --> 00:02:03,320 that only really happens in the final. 35 00:02:03,320 --> 00:02:05,600 So right now, we are all amazing cooks. 36 00:02:05,600 --> 00:02:07,920 So to go head-to-head against anyone here 37 00:02:07,920 --> 00:02:09,000 is really, really scary. 38 00:02:10,440 --> 00:02:12,600 Matching tokens means you're in a duel. 39 00:02:16,440 --> 00:02:17,600 Aaron. Hello. 40 00:02:21,760 --> 00:02:22,800 Luke. 41 00:02:25,840 --> 00:02:27,800 No-one's looking. No-one wants to know. 42 00:02:27,800 --> 00:02:29,520 Oh, I love this. 43 00:02:29,520 --> 00:02:30,600 That's new. 44 00:02:31,920 --> 00:02:33,880 Make it interesting. 45 00:02:33,880 --> 00:02:35,640 Let's see what tokens you've got. 46 00:02:40,320 --> 00:02:41,440 Oh! 47 00:02:41,440 --> 00:02:44,160 (ALL EXCLAIM) 48 00:02:44,160 --> 00:02:45,800 Smoke and fire. That's cool. 49 00:02:47,320 --> 00:02:50,360 Luke and Vinnie, you drew smoke tokens. 50 00:02:50,360 --> 00:02:52,320 That means you're facing off 51 00:02:52,320 --> 00:02:55,080 and you must incorporate smoke into your dish. 52 00:02:57,120 --> 00:03:00,200 Aaron and Pat, you drew fire tokens. 53 00:03:00,200 --> 00:03:01,840 You're cooking off against each other 54 00:03:01,840 --> 00:03:05,960 and must use the flambe technique in your dishes. 55 00:03:05,960 --> 00:03:08,600 (GANTRY EXCLAIMS) 56 00:03:08,600 --> 00:03:12,400 LUKE: I just don't know what I would cook with smoke. 57 00:03:12,400 --> 00:03:14,600 I've never used a smoking gun before. 58 00:03:14,600 --> 00:03:16,160 Cogs are trying to turn in my mind, 59 00:03:16,160 --> 00:03:17,760 but I've got nothing. 60 00:03:19,480 --> 00:03:22,320 We are giving you 45 minutes. 61 00:03:24,040 --> 00:03:26,000 You can cook anything you like. 62 00:03:27,680 --> 00:03:32,120 But we will taste your dishes side by side 63 00:03:32,120 --> 00:03:35,480 to determine the winner of the duel. 64 00:03:36,600 --> 00:03:39,080 If you win, you will be safe. 65 00:03:39,080 --> 00:03:44,320 If you don't win, you will be in the final showdown, 66 00:03:44,320 --> 00:03:46,480 fighting to stay in the competition. 67 00:03:48,080 --> 00:03:50,960 It's tough because this is your spot that you're fighting for. 68 00:03:50,960 --> 00:03:53,400 You're literally fighting against someone right now 69 00:03:53,400 --> 00:03:56,080 to keep your spot in this competition, 70 00:03:56,080 --> 00:03:59,440 and I really have to bring myself into this dish today. 71 00:03:59,440 --> 00:04:02,400 Otherwise, I feel like I don't really have a chance. 72 00:04:09,800 --> 00:04:10,800 OK, guys. 73 00:04:13,080 --> 00:04:14,240 If you are ready... 74 00:04:15,800 --> 00:04:18,480 ..your duels start now. 75 00:04:18,480 --> 00:04:19,600 Come on. 76 00:04:19,600 --> 00:04:21,720 (SHOUTS OF ENCOURAGEMENT) 77 00:04:23,040 --> 00:04:24,480 ANNABEL: Pat's straight on in. 78 00:04:24,480 --> 00:04:26,600 VINNIE: Patty already with the pan. 79 00:04:26,600 --> 00:04:29,080 PAT: I've pulled out the fire token today. 80 00:04:29,080 --> 00:04:31,920 I'm a little bit rattled with the technique I've been given. 81 00:04:31,920 --> 00:04:35,160 Flambeing is not something I gravitate towards normally. 82 00:04:35,160 --> 00:04:37,680 I much would have rather that nice smoke token. 83 00:04:37,680 --> 00:04:40,040 I'm kind of racking my brain to come up with a dish 84 00:04:40,040 --> 00:04:41,120 that I use flambe for. 85 00:04:41,120 --> 00:04:42,640 So, yeah, it's not... it's not ideal. 86 00:04:45,000 --> 00:04:46,280 VINNIE: I love cooking with smoke, 87 00:04:46,280 --> 00:04:49,039 so I feel like this token is suited to me 88 00:04:49,039 --> 00:04:50,599 really, really well. 89 00:04:50,599 --> 00:04:53,879 Cooking over charcoal is kind of taking me to my happy place 90 00:04:53,879 --> 00:04:56,279 because I love cooking outside. 91 00:04:56,279 --> 00:04:59,159 I love cooking over fire. I love getting smoke into meat. 92 00:05:00,159 --> 00:05:02,479 I'm really excited for this challenge. 93 00:05:02,479 --> 00:05:05,599 So I'm up against Luke, which is wild 94 00:05:05,599 --> 00:05:07,239 because Luke is always a wild cook. 95 00:05:07,239 --> 00:05:09,959 He's been in so many eliminations. 96 00:05:09,959 --> 00:05:12,679 My pastry's come out and it's burnt. 97 00:05:12,679 --> 00:05:14,759 Mate, it's pretty scorched. 98 00:05:14,759 --> 00:05:16,559 I need this off grill. 99 00:05:16,559 --> 00:05:18,319 It was on grill?! Yeah. 100 00:05:18,319 --> 00:05:19,799 Oh, mate. 101 00:05:19,799 --> 00:05:21,759 SOFIA: Luke forgot to take the plastic off. 102 00:05:21,759 --> 00:05:23,519 On all of them? All of them. 103 00:05:24,759 --> 00:05:26,839 But this man just turns it on during elimination, 104 00:05:26,839 --> 00:05:30,199 and he normally pulls it out of the bag and does really well. 105 00:05:31,399 --> 00:05:33,639 So that is a little bit scary. 106 00:05:33,639 --> 00:05:34,879 But I love cooking with smoke, 107 00:05:34,879 --> 00:05:37,719 so I feel like getting this token is suited to me 108 00:05:37,719 --> 00:05:38,759 really, really well. 109 00:05:38,759 --> 00:05:40,479 And today I'm gonna cook the food that I want to cook. 110 00:05:41,479 --> 00:05:43,239 I had a little bit of a wobble last night. 111 00:05:43,239 --> 00:05:46,079 I felt like kind of I lost my way a little bit 112 00:05:46,079 --> 00:05:47,279 and I don't like that. 113 00:05:47,279 --> 00:05:48,879 So today I'm literally going to make something 114 00:05:48,879 --> 00:05:52,159 that I would want to cook for my girlfriend at home or my family. 115 00:05:52,159 --> 00:05:56,079 I'm at my absolute happiest cooking the food that I love, 116 00:05:56,079 --> 00:05:57,919 for the people that I love. 117 00:05:57,919 --> 00:06:01,799 I feel like if you cook with love and happiness, 118 00:06:01,799 --> 00:06:03,719 it comes out in the plate and everyone can taste it. 119 00:06:06,599 --> 00:06:08,559 Vinnie, you're in the smoke duel. 120 00:06:08,559 --> 00:06:10,039 Yeah. What have you gone for? 121 00:06:10,039 --> 00:06:11,879 So I'm making a steak. Yeah. 122 00:06:11,879 --> 00:06:13,799 Nice... Got a nice scotch fillet here. 123 00:06:13,799 --> 00:06:14,879 Looks beautiful. 124 00:06:14,879 --> 00:06:16,559 I'm smoking it over a little bit of the hibachi. 125 00:06:16,559 --> 00:06:18,119 I've got a bit of rosemary in there. 126 00:06:18,119 --> 00:06:21,239 With that, I'm going to do just a light glaze of some miso, 127 00:06:21,239 --> 00:06:22,879 just to extra punch it up. I've got some smoked vinegar 128 00:06:22,879 --> 00:06:24,679 in there, too. Right. 129 00:06:24,679 --> 00:06:26,839 Uh, and then I'm gonna do a salad, I think, 130 00:06:26,839 --> 00:06:29,759 with some radicchio, fresh. Mm-hm. 131 00:06:29,759 --> 00:06:32,359 Some chard figs and some smoked prosciutto. 132 00:06:32,359 --> 00:06:33,879 It's at the end there. 133 00:06:33,879 --> 00:06:35,239 And I was thinking I'm going to do a salsa 134 00:06:35,239 --> 00:06:37,239 because I feel like I want the salsa to be the thing 135 00:06:37,239 --> 00:06:40,280 that bridges the gap between the two smoked elements 136 00:06:40,280 --> 00:06:42,119 and then freshness for the whole thing. 137 00:06:42,119 --> 00:06:45,919 Smoke is a great superpower to have while you're cooking, 138 00:06:45,919 --> 00:06:48,840 but it can also take over a dish if there's too much of it. 139 00:06:48,840 --> 00:06:51,239 So I really need to be careful. 140 00:06:55,119 --> 00:06:56,559 I don't know how I'm feeling about today. 141 00:06:56,559 --> 00:06:58,239 Obviously, pretty rough coming up against Vin. 142 00:06:58,239 --> 00:06:59,719 He's an absolute beast. 143 00:06:59,719 --> 00:07:02,999 Getting that smoke token has thrown me for a bit of a loop. 144 00:07:02,999 --> 00:07:06,679 First off, Vinnie against me, he is a gun. 145 00:07:06,679 --> 00:07:08,400 He does not get flustered at all. 146 00:07:08,400 --> 00:07:11,200 And he's had the pin. He's had top dishes. 147 00:07:11,200 --> 00:07:13,840 So I'm definitely worried coming up against him. 148 00:07:13,840 --> 00:07:14,880 On top of that, 149 00:07:14,880 --> 00:07:17,800 how the heck do you get a dish to taste like smoke, 150 00:07:17,800 --> 00:07:19,960 apart from just doing it on the hibachi? 151 00:07:19,960 --> 00:07:21,600 So I'm gonna have to think outside the box 152 00:07:21,600 --> 00:07:24,080 to make sure that I'm nowhere near that second round. 153 00:07:24,080 --> 00:07:27,520 When I think of smoke, I think of like a camp fire. 154 00:07:27,520 --> 00:07:31,240 I'm gonna do a s'mores-inspired dessert. 155 00:07:31,240 --> 00:07:33,880 You know, when you have a s'more, it's really delicious. 156 00:07:33,880 --> 00:07:35,880 And it's chocolatey. It's marshmallowy. 157 00:07:35,880 --> 00:07:38,960 But it's also got that char and that smoky flavour. 158 00:07:38,960 --> 00:07:40,560 If I can recreate a dish like that, 159 00:07:40,560 --> 00:07:42,760 I think I could be in with a shot. 160 00:07:42,760 --> 00:07:45,160 Hello, Luke. Tell me, what are you doing? 161 00:07:45,160 --> 00:07:47,600 I'm gonna try and do a s'mores-plated dessert. 162 00:07:47,600 --> 00:07:50,480 So a nice smoked, charred meringue, 163 00:07:50,480 --> 00:07:53,360 a chocolate cremeux an almond crumb, 164 00:07:53,360 --> 00:07:55,080 and, like, a raspberry coulis. 165 00:07:56,160 --> 00:07:58,560 A smoked meringue? Yeah. 166 00:07:58,560 --> 00:08:01,280 So how are you going to smoke the meringue? 167 00:08:01,280 --> 00:08:04,840 So make my kind of mixture, dissolve the sugar 168 00:08:04,840 --> 00:08:07,600 and then smoke that with a smoking gun. 169 00:08:07,600 --> 00:08:09,000 Have you done this before? No. 170 00:08:09,000 --> 00:08:11,280 No idea how it's going to taste, but... 171 00:08:11,280 --> 00:08:15,000 Do you realise how not easy it is to get the smoke element 172 00:08:15,000 --> 00:08:17,440 into the thickness of a meringue? 173 00:08:17,440 --> 00:08:19,440 And especially with the content of the sugar. 174 00:08:19,440 --> 00:08:20,880 Yeah. And you think you can do it? 175 00:08:20,880 --> 00:08:23,240 It can't be that hard, is what I'm thinking. 176 00:08:23,240 --> 00:08:24,920 But I do think if I can deliver, 177 00:08:24,920 --> 00:08:26,600 then it's going to keep me safe from the second round. 178 00:08:26,600 --> 00:08:29,040 Look in my eyes. If you do... (CHUCKLES) 179 00:08:29,040 --> 00:08:30,760 I'll leave you alone. Honestly, good luck. 180 00:08:30,760 --> 00:08:32,040 Thank you, Chef. I'm really excited. 181 00:08:32,040 --> 00:08:34,000 OK. Thank you. Wow. 182 00:08:34,000 --> 00:08:36,280 I haven't done this dish altogether before 183 00:08:36,280 --> 00:08:38,640 and there is no room for error. 184 00:08:38,640 --> 00:08:40,440 And in a challenge where my spot in the competition 185 00:08:40,440 --> 00:08:43,400 is on the line and the dish needs to be, quite frankly, 186 00:08:43,400 --> 00:08:46,800 perfect to keep me alive, I'm definitely nervous. 187 00:08:46,800 --> 00:08:49,880 But I have to try something a bit different, 188 00:08:49,880 --> 00:08:53,240 something a little bit risky if I'm going to beat Vinnie. 189 00:08:53,240 --> 00:08:55,040 PETRO: Let's go, Aaron. 190 00:08:55,040 --> 00:08:56,560 CASPER: What are you doing, Aaron? 191 00:08:56,560 --> 00:08:59,440 AARON: This is a Malaysian dish. Is that condensed milk? 192 00:08:59,440 --> 00:09:00,840 Yeah. 193 00:09:00,840 --> 00:09:04,880 I feel pretty nervous. I'm up against Pat. 194 00:09:04,880 --> 00:09:06,800 He's been so, so good and consistent 195 00:09:06,800 --> 00:09:08,240 this whole competition. So, yeah, it is... 196 00:09:08,240 --> 00:09:10,480 It is a bit stressful going up against Patty. 197 00:09:10,480 --> 00:09:13,200 Pat is an incredible cook. 198 00:09:13,200 --> 00:09:16,760 Strong with flavours, strong with technique. 199 00:09:16,760 --> 00:09:19,640 He knows what to do, how to do it. 200 00:09:19,640 --> 00:09:21,680 Pat's the one to beat. 201 00:09:21,680 --> 00:09:23,680 So today I've got to play to my strengths 202 00:09:23,680 --> 00:09:26,680 and I need to use that against Pat. 203 00:09:26,680 --> 00:09:28,800 So I'm using the flames today 204 00:09:28,800 --> 00:09:31,680 and my dish is a play on drunken prawns. 205 00:09:31,680 --> 00:09:34,359 And I'm just gonna add an egg floss to it as well. 206 00:09:34,359 --> 00:09:36,479 So like a Malaysian-style egg floss with some curry leaves 207 00:09:36,479 --> 00:09:37,879 and all the aromats as well. 208 00:09:37,879 --> 00:09:41,199 I'll make the prawns and kind of flambe them in some vodka, 209 00:09:41,199 --> 00:09:42,239 a bit of Shaoxing wine 210 00:09:42,239 --> 00:09:44,879 just to get that drunken flavour as well into it. 211 00:09:44,879 --> 00:09:47,279 This dish elicits a lot of memory for me. 212 00:09:47,279 --> 00:09:49,719 The egg floss is one of those dishes 213 00:09:49,719 --> 00:09:54,639 that I look forward to the most when I go back to Malaysia. 214 00:09:54,639 --> 00:09:58,399 My grandpa would take us out to big family dinners. 215 00:09:58,399 --> 00:10:02,199 He would order this giant dish of prawns and egg floss 216 00:10:02,199 --> 00:10:03,999 just for me. 217 00:10:03,999 --> 00:10:06,799 It's one of those things that takes me right back to... 218 00:10:06,799 --> 00:10:08,879 ..to when he was still around. 219 00:10:08,879 --> 00:10:10,959 When we lost my grandpa, 220 00:10:10,959 --> 00:10:14,439 we felt an immense presence disappear. 221 00:10:14,439 --> 00:10:16,279 The way I cook now emulates 222 00:10:16,279 --> 00:10:18,319 the way my grandpa lived his life. 223 00:10:18,319 --> 00:10:21,719 He lived large. He ate big. 224 00:10:21,719 --> 00:10:23,879 He loved flavour, loved spice, 225 00:10:23,879 --> 00:10:26,559 and he would be so generous with everything that he had. 226 00:10:26,559 --> 00:10:31,079 He taught me so much about just living life to the fullest 227 00:10:31,079 --> 00:10:33,639 and appreciating everything you got. 228 00:10:34,719 --> 00:10:37,879 So not only do I not want to be in round two today, 229 00:10:37,879 --> 00:10:42,399 I want to honour the memory of my grandpa through this dish. 230 00:10:49,639 --> 00:10:51,279 Pat's pan's already smelling good. 231 00:10:52,839 --> 00:10:54,559 He's going all out. ANNABEL: Oh, yeah. 232 00:10:54,559 --> 00:10:55,599 Go, Patty boy. 233 00:10:55,599 --> 00:10:57,399 Yum. Yeah, you can smell that prawn. 234 00:10:58,959 --> 00:11:00,839 Today, I have to use the flambe technique. 235 00:11:00,839 --> 00:11:03,719 It does rattle me a little bit. 236 00:11:03,719 --> 00:11:05,279 Yeah, I don't use a huge amount of flambeing 237 00:11:05,279 --> 00:11:06,319 in the cooking I do. 238 00:11:06,319 --> 00:11:09,439 I'm just going to have to cook something that I believe 239 00:11:09,439 --> 00:11:11,559 is going to keep me in the competition. 240 00:11:12,999 --> 00:11:14,159 Oh, he put plenty... 241 00:11:14,159 --> 00:11:16,079 Oh! Ey, Patty! 242 00:11:19,799 --> 00:11:21,439 There he is. 243 00:11:21,439 --> 00:11:22,639 Flambe. Yes. 244 00:11:22,639 --> 00:11:24,439 Tick. What are you making? 245 00:11:24,439 --> 00:11:28,079 Um, so I am doing a pan-seared barramundi 246 00:11:28,079 --> 00:11:29,919 with a bisque sauce, 247 00:11:29,919 --> 00:11:33,559 some charred leeks and some potatoes and shaved fennel. 248 00:11:34,799 --> 00:11:36,879 Holy moly. 249 00:11:36,879 --> 00:11:39,119 Have you ever made a bisque in 45 minutes before? 250 00:11:39,119 --> 00:11:40,719 Uh, no, I haven't. 251 00:11:40,719 --> 00:11:42,599 Mate, this is like a 90-minute cook. 252 00:11:44,479 --> 00:11:47,039 I've always backed myself and pushed myself in the kitchen 253 00:11:47,039 --> 00:11:48,599 to be able to cook at a really high pace, 254 00:11:48,599 --> 00:11:52,239 but some alarm bells are going off in my head. 255 00:11:52,239 --> 00:11:55,759 Can I pack enough flavour into that sauce with 45 minutes? 256 00:11:55,759 --> 00:11:58,039 Have I picked the right dish to beat Aaron? 257 00:11:59,799 --> 00:12:00,959 I don't know. 258 00:12:09,239 --> 00:12:11,919 Smoke versus smoke, fire versus fire. 259 00:12:11,919 --> 00:12:14,079 25 minutes to go. 260 00:12:14,079 --> 00:12:16,799 (SHOUTS OF ENCOURAGEMENT) ANDY: Well done, guys. Come on. 261 00:12:16,799 --> 00:12:18,199 CASPER: Hustle. 262 00:12:18,199 --> 00:12:19,599 ANNABEL: Nice, Vin. 263 00:12:19,599 --> 00:12:21,359 Ooh! It smells yum. 264 00:12:23,519 --> 00:12:26,279 JEAN-CHRISTOPHE: Luke against Vinnie. 265 00:12:26,279 --> 00:12:28,919 Luke, he wants to smoke a meringue. 266 00:12:28,919 --> 00:12:32,519 He wants to obviously use it around a chocolate cremeux, 267 00:12:32,519 --> 00:12:33,919 a raspberry coulis, 268 00:12:33,919 --> 00:12:36,159 and he wants to actually introduce the meringue 269 00:12:36,159 --> 00:12:38,439 by a siphon gun. And guess what? 270 00:12:39,439 --> 00:12:40,639 He's never done it before. 271 00:12:40,639 --> 00:12:41,799 I should have known! 272 00:12:41,799 --> 00:12:44,359 So smoking, doing a dessert, never did before. 273 00:12:44,359 --> 00:12:46,039 SOFIA: That is going to be so difficult. 274 00:12:47,159 --> 00:12:48,199 Vinnie on the other side. 275 00:12:48,199 --> 00:12:50,319 He's obviously cooking with smoke. 276 00:12:50,319 --> 00:12:52,479 He's got smoke pretty much everywhere in the dish. 277 00:12:52,479 --> 00:12:53,919 Oh, really? Yes. 278 00:12:53,919 --> 00:12:56,399 So it's all centred around a scotch fillet, 279 00:12:56,399 --> 00:12:57,639 which he's cooking on the hibachi. 280 00:12:57,639 --> 00:12:59,799 He's smoking that with some rosemary. 281 00:12:59,799 --> 00:13:02,639 But then he's got, like, smoked salt, smoked vinegar, 282 00:13:02,639 --> 00:13:04,759 smoked pancetta as well. 283 00:13:04,759 --> 00:13:07,239 So I think he's going to need to edit. 284 00:13:07,239 --> 00:13:09,319 My concern with the smoking element 285 00:13:09,319 --> 00:13:12,679 is I don't want to be left with some kind of burning... 286 00:13:12,679 --> 00:13:13,839 Ashtray. ..flavours. 287 00:13:13,839 --> 00:13:15,439 Ashtray. Yeah, an ashtray. 288 00:13:16,839 --> 00:13:19,439 OK, to the fire duel. I went and visited Pat. 289 00:13:19,439 --> 00:13:23,919 He is doing potatoes, a bisque, fillet of barramundi 290 00:13:23,919 --> 00:13:25,919 and leeks on the hibachi. 291 00:13:25,919 --> 00:13:27,239 All in 45 minutes. 292 00:13:27,239 --> 00:13:30,079 And I tell you what, he is just locking in. 293 00:13:30,079 --> 00:13:32,279 He knows he's short on time. 294 00:13:32,279 --> 00:13:34,519 Aaron, I think, has picked the most perfect dish. 295 00:13:34,519 --> 00:13:38,119 He's doing drunken prawns with a egg yolk floss. 296 00:13:38,119 --> 00:13:40,319 Ah. So what booze is he using? 297 00:13:40,319 --> 00:13:41,919 Shaoxing and vodka. Yum! 298 00:13:41,919 --> 00:13:43,999 Vodka? Yeah, yeah. 299 00:13:43,999 --> 00:13:48,119 It'll be interesting to see which one has the best flambe. 300 00:13:48,119 --> 00:13:51,159 This is so... Yeah, I know. 301 00:13:51,159 --> 00:13:53,319 AARON: This dish can seem quite simple 302 00:13:53,319 --> 00:13:55,199 because it's only two elements, 303 00:13:55,199 --> 00:13:57,399 but it is very technical. 304 00:13:58,799 --> 00:14:00,959 Those prawns are ginormous. Yeah, I know. 305 00:14:02,079 --> 00:14:04,039 The cook on the prawns has to be perfect 306 00:14:04,039 --> 00:14:05,919 because I've got to cook them twice. 307 00:14:05,919 --> 00:14:08,999 I first flash fry them in some hot butter and oil. 308 00:14:08,999 --> 00:14:11,199 I can see them getting nice and crispy. 309 00:14:11,199 --> 00:14:12,839 The colour is changing. 310 00:14:12,839 --> 00:14:15,239 The prawns look really good from what I can tell. 311 00:14:16,239 --> 00:14:18,559 So I'm just setting them aside to rest 312 00:14:18,559 --> 00:14:22,199 before I flambe them in the Shaoxing wine and vodka. 313 00:14:22,199 --> 00:14:24,239 Now it's time to work on the egg floss. 314 00:14:24,239 --> 00:14:26,599 So the egg floss is basically just streams of egg 315 00:14:26,599 --> 00:14:27,799 that's fried in butter. 316 00:14:27,799 --> 00:14:30,919 The egg mixture needs to come out in a thin stream, 317 00:14:30,919 --> 00:14:32,639 so I'm putting it into a piping bag 318 00:14:32,639 --> 00:14:34,879 and poking holes in the piping bag 319 00:14:34,879 --> 00:14:36,439 so I can squeeze the piping bag 320 00:14:36,439 --> 00:14:38,599 and get an even pressure and continuous stream of egg 321 00:14:38,599 --> 00:14:40,359 in the butter and the oil. 322 00:14:40,359 --> 00:14:41,599 PETRO: That looks so cool. 323 00:14:41,599 --> 00:14:43,999 ANNABEL: That's so cool! Go, Aaron! 324 00:14:45,439 --> 00:14:46,439 The smell is amazing. 325 00:14:46,439 --> 00:14:48,519 You've got curry leaves, chilli, garlic, shallots, 326 00:14:48,519 --> 00:14:51,839 brown butter and it's just like a nice sort of texture 327 00:14:51,839 --> 00:14:54,119 and a garnish to sit on top of the prawns. 328 00:14:57,039 --> 00:14:59,759 A bisque in 45 is mental. 329 00:14:59,759 --> 00:15:01,519 Reduction and everything as well. 330 00:15:01,519 --> 00:15:02,759 He's mental. 331 00:15:02,759 --> 00:15:04,399 I'm feeling absolutely under the pump. 332 00:15:04,399 --> 00:15:07,559 Today, I've decided I'm going to cook a pan-seared barramundi 333 00:15:07,559 --> 00:15:09,759 with some potatoes, some charred leeks, 334 00:15:09,759 --> 00:15:12,519 shaved fennel with a prawn bisque. 335 00:15:12,519 --> 00:15:15,799 This will definitely be a push to achieve in 45 minutes. 336 00:15:15,799 --> 00:15:18,399 I've never really done a bisque in under 75 minutes. 337 00:15:19,679 --> 00:15:21,719 So I have to try to amp up those flavours. 338 00:15:23,159 --> 00:15:25,679 My bisque has been in the pan, reducing down, 339 00:15:25,679 --> 00:15:28,199 developing with the mirepoix and the prawn shells. 340 00:15:28,199 --> 00:15:30,359 I have been smashing those up 341 00:15:30,359 --> 00:15:33,439 to extrude all the flavour I can. 342 00:15:33,439 --> 00:15:36,799 Right now, I'm just gonna get my sauce blended and strained. 343 00:15:37,839 --> 00:15:39,039 I love the taste of the bisque, 344 00:15:39,039 --> 00:15:40,879 but I just want it to be a bit more intense. 345 00:15:40,879 --> 00:15:42,959 It just needs to reduce down. It's got a good base. 346 00:15:42,959 --> 00:15:44,679 I'm definitely giving this cook everything I've got. 347 00:15:44,679 --> 00:15:47,239 I don't want to be in round two, 348 00:15:47,239 --> 00:15:49,279 but Aaron's definitely a huge opponent 349 00:15:49,279 --> 00:15:50,439 to go up against. 350 00:15:50,439 --> 00:15:51,759 He's really sure of himself 351 00:15:51,759 --> 00:15:54,839 when it comes to a lot of the Asian cuisine. 352 00:15:54,839 --> 00:15:56,479 He's an amazing cook 353 00:15:56,479 --> 00:15:58,039 and every dish he's cooked for me 354 00:15:58,039 --> 00:16:01,479 inside and outside the kitchen, has just been delicious. 355 00:16:01,479 --> 00:16:03,119 I just have to focus on what I'm doing. 356 00:16:03,119 --> 00:16:05,039 I can't control what's happening over there. 357 00:16:05,039 --> 00:16:07,399 I just have to back myself in my dish. 358 00:16:09,959 --> 00:16:11,479 It is a very fierce battle today, 359 00:16:11,479 --> 00:16:13,359 and I feel like I'm gonna give it everything I have. 360 00:16:13,359 --> 00:16:17,759 Being in this MasterChef kitchen has been life-changing for me, 361 00:16:17,759 --> 00:16:19,199 and I don't want that to end yet. 362 00:16:19,199 --> 00:16:21,759 So my dish needs to be perfect. 363 00:16:22,799 --> 00:16:26,359 I'm just trying to finish off the last components of my dish. 364 00:16:26,359 --> 00:16:30,959 So far, I've caramelised a little bit of my figs, 365 00:16:30,959 --> 00:16:32,679 so they're doing well. 366 00:16:32,679 --> 00:16:34,679 I just want to give them a taste just to see how we go. 367 00:16:40,319 --> 00:16:41,639 They're good. They're good. 368 00:16:41,639 --> 00:16:43,319 You can definitely get that smoke on there. 369 00:16:43,319 --> 00:16:45,319 I'm just wanting to balance this dish. 370 00:16:45,319 --> 00:16:46,719 So that's why I'm cooking my steak now, 371 00:16:46,719 --> 00:16:48,399 so I actually have time to get the balance 372 00:16:48,399 --> 00:16:50,119 of every other component on the plate right. 373 00:16:50,119 --> 00:16:51,359 Because I feel like with smoke, 374 00:16:51,359 --> 00:16:53,079 it's actually like really delicate to balance 375 00:16:53,079 --> 00:16:55,199 because too much smoke and it just tastes bitter. 376 00:16:55,199 --> 00:16:56,639 I feel like with this dish, 377 00:16:56,639 --> 00:16:58,479 I have a really strong foundation, 378 00:16:58,479 --> 00:17:00,759 but I need to taste every single element together 379 00:17:00,759 --> 00:17:01,879 to make sure they all work out 380 00:17:01,879 --> 00:17:04,119 and form a really nice, cohesive dish. 381 00:17:04,119 --> 00:17:06,319 I'm gonna have to edit this as I go. 382 00:17:06,319 --> 00:17:10,159 I'm feeling that this is like, you know, how I like to cook now 383 00:17:10,159 --> 00:17:12,319 and it's making me feel happy, so...! 384 00:17:12,319 --> 00:17:13,599 Let's go, Vinnie! 385 00:17:16,079 --> 00:17:17,119 Pretty simple. 386 00:17:17,119 --> 00:17:19,759 Win this duel and you are safe from elimination. 387 00:17:19,759 --> 00:17:20,919 Ten minutes to go. 388 00:17:20,919 --> 00:17:22,119 Let's go, guys! ANNABEL: Let's go! 389 00:17:25,959 --> 00:17:27,119 Go, Luke. 390 00:17:27,119 --> 00:17:28,919 I was feeling a bit like a deer in headlights 391 00:17:28,919 --> 00:17:30,239 when I first heard the assignment, 392 00:17:30,239 --> 00:17:31,479 but I'm feeling a lot better. 393 00:17:31,479 --> 00:17:32,799 I've done my chocolate cremeux. 394 00:17:32,799 --> 00:17:35,239 It's in the fridge, just setting. 395 00:17:35,239 --> 00:17:37,959 I want this cremeux to be the consistency of, like, 396 00:17:37,959 --> 00:17:39,159 a super thick mousse. 397 00:17:39,159 --> 00:17:42,039 Therefore, this cremeux needs as much time as possible to set. 398 00:17:42,039 --> 00:17:45,079 I've got my crumb in the oven and it's looking good. 399 00:17:45,079 --> 00:17:47,879 Cooking this dish, I'm in love with the concept of it, 400 00:17:47,879 --> 00:17:50,159 but it's now time to smoke the meringue. 401 00:17:50,159 --> 00:17:53,559 And I've never done a smoked meringue in my life. 402 00:17:53,559 --> 00:17:55,919 I don't really know what I'm doing. 403 00:17:55,919 --> 00:17:57,279 How long do I smoke it for? 404 00:17:59,439 --> 00:18:00,599 I've got no idea. 405 00:18:03,919 --> 00:18:06,879 Look, it smells exactly like a camp fire right now, 406 00:18:06,879 --> 00:18:09,639 which is what I want my s'mores dish to smell like. 407 00:18:09,639 --> 00:18:10,759 But I've never done it before, 408 00:18:10,759 --> 00:18:12,559 and I just hope it doesn't affect the texture. 409 00:18:12,559 --> 00:18:15,319 Otherwise, this whole dish will be stuffed. 410 00:18:15,319 --> 00:18:16,399 When you have a small anomaly, 411 00:18:16,399 --> 00:18:19,159 all the smoky flavour comes from the marshmallow. 412 00:18:19,159 --> 00:18:21,839 So that's why my meringue is a main smoky element 413 00:18:21,839 --> 00:18:23,239 on this dish. 414 00:18:23,239 --> 00:18:24,639 So this has to taste like smoke. 415 00:18:24,639 --> 00:18:26,319 PETRO: Just make sure when you whip it, Luke, 416 00:18:26,319 --> 00:18:28,399 that you give it a taste 'cause... 417 00:18:28,399 --> 00:18:29,639 Yeah. 418 00:18:31,359 --> 00:18:33,359 It does actually smell good. 419 00:18:33,359 --> 00:18:34,559 Go, Lukey. 420 00:18:36,399 --> 00:18:37,719 Come on! 421 00:18:37,719 --> 00:18:39,639 My meringue is looking really good. 422 00:18:39,639 --> 00:18:41,559 It's looking exactly like a meringue. 423 00:18:41,559 --> 00:18:43,639 I'm absolutely pumped. 424 00:18:43,639 --> 00:18:46,359 I'm just hoping that it's also got that, that smoky flavour. 425 00:18:55,479 --> 00:18:58,079 It tastes really delicious, but it's not super smoky. 426 00:18:58,079 --> 00:18:59,479 Far out. 427 00:19:00,959 --> 00:19:02,919 I'm racking my brains to think about why the meringue 428 00:19:02,919 --> 00:19:05,599 doesn't taste like smoke. It should. 429 00:19:05,599 --> 00:19:08,559 I'm not sure what to do. I'm in serious strife. 430 00:19:10,639 --> 00:19:12,199 It's got me a bit stumped. 431 00:19:24,159 --> 00:19:26,239 LUKE: I give my meringue a taste and... 432 00:19:28,279 --> 00:19:29,839 ..it doesn't taste very smoky. 433 00:19:29,839 --> 00:19:32,799 In fact, it doesn't even taste like smoke at all. 434 00:19:32,799 --> 00:19:34,479 This is an absolute disaster. 435 00:19:35,719 --> 00:19:37,559 I'm feeling pretty devastated. 436 00:19:37,559 --> 00:19:39,039 My understanding of the smoke gun is 437 00:19:39,039 --> 00:19:40,479 you smoke something with a smoke gun, 438 00:19:40,479 --> 00:19:41,639 it tastes like smoke. 439 00:19:41,639 --> 00:19:43,959 I don't understand, how could it not taste like smoke? 440 00:19:45,919 --> 00:19:49,639 Time is running out and I can't make a new element in time. 441 00:19:49,639 --> 00:19:52,679 So I'm gonna have to work out a fix really fast. 442 00:19:52,679 --> 00:19:55,639 I think I'm gonna leave the meringue as it is 443 00:19:55,639 --> 00:19:56,759 because it's delicious. 444 00:19:56,759 --> 00:19:58,079 I'm gonna put it in the fridge. 445 00:19:58,079 --> 00:19:59,359 I'm gonna smoke my cremeux, 446 00:19:59,359 --> 00:20:01,599 and I'm hoping that will carry the smoke flavour. 447 00:20:01,599 --> 00:20:03,279 PETRO: Remember, it's got to set as well, Luke. 448 00:20:03,279 --> 00:20:04,439 Yeah, I know, brother. 449 00:20:05,559 --> 00:20:08,799 OK, guys, if it's fire or smoke, 450 00:20:08,799 --> 00:20:10,799 five minutes to go. 451 00:20:10,799 --> 00:20:12,759 (SHOUTS OF ENCOURAGEMENT) 452 00:20:14,599 --> 00:20:16,039 PETRO: Looks good, Vinnie. 453 00:20:16,039 --> 00:20:17,879 Alright, let's go, Lukey. 454 00:20:17,879 --> 00:20:20,359 AARON: There's literally five minutes left, 455 00:20:20,359 --> 00:20:22,199 and I've just got enough time to flambe my prawns 456 00:20:22,199 --> 00:20:23,279 and plate up. 457 00:20:25,279 --> 00:20:27,719 ANNABEL: Yum, Aaron. That smells unreal. 458 00:20:30,119 --> 00:20:31,719 So I'm happy with the cooking of the prawns. 459 00:20:31,719 --> 00:20:33,759 Like, you can see it's like the flambe has actually gotten 460 00:20:33,759 --> 00:20:35,199 it crispy, which is really cool as well. 461 00:20:35,199 --> 00:20:37,279 So like the little legs will be like little prawn cracker-esque. 462 00:20:37,279 --> 00:20:40,479 I want to make sure the dish looks appetising. It's inviting. 463 00:20:40,479 --> 00:20:43,119 It's a celebration of the prawn and the egg floss, 464 00:20:43,119 --> 00:20:45,719 and it's a way to celebrate my grandpa. 465 00:20:50,479 --> 00:20:52,199 PAT: This is probably the hardest I've had to work 466 00:20:52,199 --> 00:20:53,359 in the kitchen. 467 00:20:53,359 --> 00:20:55,599 I'm going 100mph to get this thing on the plate. 468 00:20:55,599 --> 00:20:58,039 I've got my charred leeks and potatoes 469 00:20:58,039 --> 00:20:59,559 on the base of the plate. 470 00:20:59,559 --> 00:21:01,999 The charred leeks are really good. They're smelling great. 471 00:21:01,999 --> 00:21:04,879 The potatoes are crispy, golden brown and buttery. 472 00:21:04,879 --> 00:21:07,399 The barramundi has a beautiful crispy skin. 473 00:21:07,399 --> 00:21:11,399 It's nice and tender, and then I add shaved fennel. 474 00:21:11,399 --> 00:21:14,279 At the last minute, I've got my bisque off the heat. 475 00:21:14,279 --> 00:21:15,799 I pour it into my jug 476 00:21:15,799 --> 00:21:17,399 and I just hope there's enough flavour in there. 477 00:21:17,399 --> 00:21:19,799 ANNABEL: Wow. Oh, that looks good, Patty. 478 00:21:22,239 --> 00:21:23,399 VINNIE: It's time to plate up. 479 00:21:23,399 --> 00:21:25,399 I've got all my elements ready to go. 480 00:21:25,399 --> 00:21:28,799 I lay my steak that's full of char, full of flavour, 481 00:21:28,799 --> 00:21:30,239 on the plate. 482 00:21:30,239 --> 00:21:31,639 I start to build my salad, 483 00:21:31,639 --> 00:21:34,120 so I get some radicchio and I get some of my charred figs. 484 00:21:34,120 --> 00:21:35,760 I taste it with the dressing 485 00:21:35,760 --> 00:21:39,240 and the charred figs are way too much. 486 00:21:40,600 --> 00:21:43,639 They take over the flavour of this whole salad. 487 00:21:43,639 --> 00:21:45,639 They almost taste burnt. 488 00:21:45,639 --> 00:21:47,479 I really need to balance this dish properly, 489 00:21:47,479 --> 00:21:50,799 so I'm gonna leave it off the dish and use fresh figs instead. 490 00:21:50,799 --> 00:21:52,959 Cool, cool. 491 00:21:52,959 --> 00:21:56,039 I just hope that I've made the right decision 492 00:21:56,039 --> 00:21:57,599 and this dish is perfectly balanced. 493 00:21:59,719 --> 00:22:01,399 Keep fighting. One minute to go! 494 00:22:02,679 --> 00:22:04,919 Come on, guys, wrap it up. 495 00:22:04,919 --> 00:22:06,639 PETRO: Go, guys! 496 00:22:06,639 --> 00:22:08,639 ANNABEL: Go, Luke. 497 00:22:08,639 --> 00:22:11,479 LUKE: One minute to go and I'm trying to plate everything up. 498 00:22:11,479 --> 00:22:13,439 This is absolute chaos. 499 00:22:13,439 --> 00:22:15,519 I'm just throwing things on a plate. 500 00:22:15,519 --> 00:22:17,159 The crumb, the coulis. 501 00:22:17,159 --> 00:22:19,559 I take my cremeux out of the blast freezer. 502 00:22:19,559 --> 00:22:20,839 It's not setting. 503 00:22:21,799 --> 00:22:24,039 It's not fully set. 504 00:22:24,039 --> 00:22:26,559 But I give it a taste and I'm pretty happy with the flavour. 505 00:22:28,199 --> 00:22:31,360 It's not what I envisioned, but it's just going to have to do. 506 00:22:31,360 --> 00:22:33,240 Time's up in ten... 507 00:22:33,240 --> 00:22:36,440 ALL: Nine, eight, seven, 508 00:22:36,440 --> 00:22:39,560 six, five, four, 509 00:22:39,560 --> 00:22:42,600 three, two, one... 510 00:22:42,600 --> 00:22:45,120 ANDY: That's it, everybody! 511 00:22:50,959 --> 00:22:53,279 I think it'll be touch and go whether I'm in the second round. 512 00:22:53,279 --> 00:22:54,279 Everything tastes good. 513 00:22:54,279 --> 00:22:56,639 I don't think it's like blow your head off flavours. 514 00:22:56,639 --> 00:22:59,079 But I do think it has the smoky element from the char 515 00:22:59,079 --> 00:23:01,159 from the chocolate cremeux. 516 00:23:01,159 --> 00:23:04,319 I mean, I feel good, but I just know Vin is like, 517 00:23:04,319 --> 00:23:06,639 he's a beast and coming up against him, 518 00:23:06,639 --> 00:23:08,079 always going to be in trouble. 519 00:23:12,759 --> 00:23:13,759 OK, first up... 520 00:23:15,759 --> 00:23:17,919 ..we have the duel of Luke and Vinnie. 521 00:23:17,919 --> 00:23:20,800 CASPER: Go, boys. 522 00:23:20,800 --> 00:23:23,120 VINNIE: I'm walking my dish up to the judges, 523 00:23:23,120 --> 00:23:25,040 and all of a sudden I'm wondering, 524 00:23:25,040 --> 00:23:27,159 do I have enough smoke in this dish? 525 00:23:28,959 --> 00:23:30,840 LUKE: I know my cremeux isn't set, 526 00:23:30,840 --> 00:23:33,560 but I think if the judges could see my dish 527 00:23:33,560 --> 00:23:36,720 is kind of creative, maybe a bit more smoky compared to Vinnie, 528 00:23:36,720 --> 00:23:38,040 I might be safe. 529 00:23:41,600 --> 00:23:45,320 So you both had to use smoke in your dish. 530 00:23:45,320 --> 00:23:46,600 So, Luke, what have you made? 531 00:23:46,600 --> 00:23:49,840 I've made a s'mores-inspired dessert. 532 00:23:49,840 --> 00:23:52,639 I've done a smoked almond and wattleseed crumb, 533 00:23:52,639 --> 00:23:56,639 a raspberry coulis, chocolate cremeux, and a charred meringue. 534 00:23:58,040 --> 00:23:59,480 OK, we're going to taste your dish. 535 00:24:22,000 --> 00:24:25,200 Luke, the idea of this dish was really cohesive. 536 00:24:25,200 --> 00:24:29,320 I love all the flavour elements of your dish. 537 00:24:29,320 --> 00:24:31,360 It eats really well, flavour-wise. 538 00:24:32,360 --> 00:24:36,320 Where I feel it lets you down is the textures. 539 00:24:36,320 --> 00:24:38,639 So I think the cremeux is a little under set 540 00:24:38,639 --> 00:24:41,679 and the meringue definitely hasn't worked in the siphon. 541 00:24:42,999 --> 00:24:45,159 Smoky s'mores, brilliant - 542 00:24:45,159 --> 00:24:48,519 really tasty flavours, very well balanced. 543 00:24:48,519 --> 00:24:50,239 But the meringue, it's watery. 544 00:24:50,239 --> 00:24:53,079 It's, you know, it is really collapsing. 545 00:24:53,079 --> 00:24:55,359 I think by toasting the meringue 546 00:24:55,359 --> 00:24:57,519 you've sort of kept it all together, 547 00:24:57,519 --> 00:24:59,759 but it's just holding on. 548 00:24:59,759 --> 00:25:02,679 You were nearly there on this one. 549 00:25:02,679 --> 00:25:04,199 I think if you separate it all out, 550 00:25:04,199 --> 00:25:05,719 the cremeux, yes, it's a little bit loose 551 00:25:05,719 --> 00:25:08,679 and you can taste the smoke by itself, 552 00:25:08,679 --> 00:25:13,080 but as soon as it gets in and amongst the crumb, the meringue, 553 00:25:13,080 --> 00:25:15,919 the raspberry, it just gets lost. 554 00:25:15,919 --> 00:25:18,320 And I feel like if there was a bit of focus on 555 00:25:18,320 --> 00:25:21,639 the cremeux from the first minute of the cook, 556 00:25:21,639 --> 00:25:23,639 it would have been an absolute winner. 557 00:25:25,639 --> 00:25:28,159 Now, Vinnie, tell me, what have you made? 558 00:25:28,159 --> 00:25:31,959 Um, I did a scotch fillet on the hibachi 559 00:25:31,959 --> 00:25:34,759 with a radicchio salad and a green sauce. 560 00:25:53,239 --> 00:25:56,839 Um, there was a few concerns for me, 561 00:25:56,839 --> 00:25:58,239 whether there'd be too much smoke 562 00:25:58,239 --> 00:26:00,159 in too many places across the dish, 563 00:26:00,159 --> 00:26:03,040 but I feel like you've got the balance just right. 564 00:26:03,040 --> 00:26:07,680 For me, the salad is where it's at, which surprised me so much. 565 00:26:07,680 --> 00:26:11,240 Like, when you've got that 400g scotch fillet, 566 00:26:11,240 --> 00:26:12,680 you know, brushing over the hibachi, 567 00:26:12,680 --> 00:26:14,440 I'm like, that's got to be the winner. 568 00:26:14,440 --> 00:26:17,080 But the salad is dynamite. 569 00:26:17,080 --> 00:26:18,720 Serving the radicchio just dressed 570 00:26:18,720 --> 00:26:21,880 in that slightly smoky dressing was really beautiful. 571 00:26:21,880 --> 00:26:23,520 The figs were lovely and sweet. 572 00:26:23,520 --> 00:26:25,840 And I also love that smoked pancetta as well. 573 00:26:27,160 --> 00:26:28,240 I agree. 574 00:26:28,240 --> 00:26:31,840 I am so into the sneaky smoked salad attack, 575 00:26:31,840 --> 00:26:36,040 because the obvious thing to do would be to inject all the smoke 576 00:26:36,040 --> 00:26:38,920 into your meat and rely on that completely. 577 00:26:38,920 --> 00:26:41,200 And while you've done a beautiful job on the steak, 578 00:26:41,200 --> 00:26:42,960 it's the salad and those leaves 579 00:26:42,960 --> 00:26:44,640 that really catch you by surprise. 580 00:26:44,640 --> 00:26:46,200 And I think that's extremely clever cooking 581 00:26:46,200 --> 00:26:47,800 because not everybody would think, 582 00:26:47,800 --> 00:26:48,960 I'm going to smoke my salad. 583 00:26:48,960 --> 00:26:50,240 A very clever move. 584 00:26:50,240 --> 00:26:51,480 Thank you. 585 00:26:51,480 --> 00:26:54,400 Vinnie, I absolutely adore your steak. 586 00:26:54,400 --> 00:26:56,640 The smokiness with that rosemary 587 00:26:56,640 --> 00:26:59,440 in your excellent green sauce. 588 00:26:59,440 --> 00:27:01,960 Smoking was the theme and I think you've delivered. 589 00:27:01,960 --> 00:27:03,360 Thank you. 590 00:27:03,360 --> 00:27:05,240 Well done. 591 00:27:05,240 --> 00:27:07,360 Well done, mate. Thank you. 592 00:27:10,880 --> 00:27:14,240 Alright. It's time to taste the fire duel dishes. 593 00:27:14,240 --> 00:27:15,840 Pat and Aaron, come on down. 594 00:27:18,680 --> 00:27:20,680 PAT: Taking my dish up to the judges, 595 00:27:20,680 --> 00:27:22,400 I can see Aaron's dish as well. 596 00:27:22,400 --> 00:27:24,280 They're very different. 597 00:27:24,280 --> 00:27:26,080 I just really hope that I've been able 598 00:27:26,080 --> 00:27:29,000 to pack enough flavour into my bisque, 599 00:27:29,000 --> 00:27:30,560 because I don't want to be in round two. 600 00:27:43,480 --> 00:27:46,400 Pat, I've got to say, it doesn't look like a 45-minute dish. 601 00:27:47,720 --> 00:27:49,960 It looks lovely. Thank you. 602 00:27:49,960 --> 00:27:51,440 What have you made? 603 00:27:51,440 --> 00:27:53,600 I've made a pan-seared barramundi 604 00:27:53,600 --> 00:27:57,440 with prawn bisque sauce, some charred leeks, potatoes 605 00:27:57,440 --> 00:27:58,800 and a bit of shaved fennel. 606 00:27:58,800 --> 00:28:02,160 Jean-Christophe, have you ever made a bisque in 45 minutes? 607 00:28:02,160 --> 00:28:03,280 Never. 608 00:28:03,280 --> 00:28:05,879 Would you ever make a bisque in 45 minutes? 609 00:28:05,879 --> 00:28:07,320 If I have to save my life, yes. 610 00:28:26,800 --> 00:28:29,360 Pat, I think you've wrangled the time that you had 611 00:28:29,360 --> 00:28:30,399 so beautifully. 612 00:28:30,399 --> 00:28:32,280 The barramundi is cooked to perfection. 613 00:28:32,280 --> 00:28:34,639 And I love the texture of all the elements. 614 00:28:34,639 --> 00:28:36,479 I love the crunch of the pickled fennel. 615 00:28:36,479 --> 00:28:38,679 Your potatoes are beautiful and buttery. 616 00:28:38,679 --> 00:28:42,799 And then the leeks also are just so nice and slippery and satiny. 617 00:28:42,799 --> 00:28:46,319 Your fish is impeccable. Absolutely perfect. 618 00:28:46,319 --> 00:28:49,599 But for me, what interests me the most is the sauce. 619 00:28:49,599 --> 00:28:52,559 And I think you've done an excellent job. 620 00:28:52,559 --> 00:28:55,879 The sauce is beautiful and especially in 45 minutes, 621 00:28:55,879 --> 00:28:58,799 but clearly it's missing a bit of depth. 622 00:28:58,799 --> 00:29:01,959 I love how much flavour you've got into that bisque. 623 00:29:01,959 --> 00:29:05,279 It's got complexity, a bit of acidity in there. 624 00:29:05,279 --> 00:29:09,319 Would this dish have been better if you had longer? Yes. 625 00:29:10,599 --> 00:29:14,479 For a 45-minute bisque, I don't think it gets any better. 626 00:29:14,479 --> 00:29:16,959 But is it just the wrong sauce to try and achieve 627 00:29:16,959 --> 00:29:18,479 in 45 minutes? 628 00:29:19,799 --> 00:29:21,559 Aaron, what did you make? 629 00:29:21,559 --> 00:29:25,159 I've made my play on drunken prawns with an egg floss on top. 630 00:29:27,039 --> 00:29:28,479 Aaron, I think it looks stunning. 631 00:29:28,479 --> 00:29:30,239 I really do. It's so inviting. 632 00:29:30,239 --> 00:29:31,519 Thank you. 633 00:29:55,399 --> 00:29:58,120 That is so fantastically good. 634 00:30:00,600 --> 00:30:04,000 The prawns themselves are beautifully cooked. 635 00:30:04,000 --> 00:30:06,000 Then I picked that up, 636 00:30:06,000 --> 00:30:09,800 and then I sucked every little bit of juice 637 00:30:09,800 --> 00:30:11,879 out of that head. 638 00:30:11,879 --> 00:30:13,840 And that is where it is on. 639 00:30:13,840 --> 00:30:15,959 That is where you get that beautiful hum 640 00:30:15,959 --> 00:30:18,799 of the Shaoxing with all of the coral 641 00:30:18,799 --> 00:30:21,679 and beautiful juice from the head of the prawn. 642 00:30:21,679 --> 00:30:24,479 And that, for me, was like, "We're on." Well done. 643 00:30:24,479 --> 00:30:26,399 I think this is an amazing dish, mate. 644 00:30:26,399 --> 00:30:28,439 Thank you. The egg floss is so interesting 645 00:30:28,439 --> 00:30:31,879 because the texture is beautiful and light, 646 00:30:31,879 --> 00:30:33,600 but it's still crispy. 647 00:30:33,600 --> 00:30:36,240 It's so technical and it's so unique. 648 00:30:36,240 --> 00:30:38,840 But it also is a direct link to your heritage. 649 00:30:38,840 --> 00:30:40,879 And it's the thing that has sort of bridged the gap 650 00:30:40,879 --> 00:30:43,199 for me between your style of cheffy cooking 651 00:30:43,199 --> 00:30:46,840 and something that requires finesse and practice. 652 00:30:46,840 --> 00:30:48,000 Thank you. 653 00:30:48,000 --> 00:30:49,880 JEAN-CHRISTOPHE: Very well done. Well done. 654 00:30:58,720 --> 00:31:02,440 Vinnie and Luke, you were the smoke duel. 655 00:31:02,440 --> 00:31:06,080 You had to incorporate smoke into your dish. 656 00:31:06,080 --> 00:31:07,880 One dish had the better use of smoke. 657 00:31:09,160 --> 00:31:12,320 It was a little surprising and perfectly balanced. 658 00:31:14,160 --> 00:31:16,960 It was yours... 659 00:31:16,960 --> 00:31:18,960 ..Vinnie. 660 00:31:22,800 --> 00:31:25,480 Pat and Aaron, the fire duel. 661 00:31:26,520 --> 00:31:28,879 You had to flambe an element in your dish. 662 00:31:28,879 --> 00:31:33,120 The winning dish used flambe to infuse their elements 663 00:31:33,120 --> 00:31:34,439 with bags of flavour. 664 00:31:35,919 --> 00:31:37,879 And that was you... 665 00:31:37,879 --> 00:31:39,320 ..Aaron. 666 00:31:43,679 --> 00:31:45,919 Congratulations, Vinnie and Aaron. 667 00:31:45,919 --> 00:31:48,719 You live to fight another day in the MasterChef kitchen. 668 00:31:49,759 --> 00:31:51,359 And then there were two. 669 00:31:51,359 --> 00:31:54,559 You both showed real grit during that cook. 670 00:31:54,559 --> 00:31:58,159 But, unfortunately, Pat and Luke, 671 00:31:58,159 --> 00:32:00,079 you are through to the final duel 672 00:32:00,079 --> 00:32:02,519 where you'll cook head-to-head. 673 00:32:02,519 --> 00:32:05,399 We're giving you 60 minutes... 674 00:32:06,759 --> 00:32:08,919 ..and you'll be cooking... 675 00:32:08,919 --> 00:32:10,879 ..whatever you like. 676 00:32:10,879 --> 00:32:13,199 Cook like it's the last time 677 00:32:13,199 --> 00:32:15,719 that you'll ever cook in this kitchen. 678 00:32:15,719 --> 00:32:19,479 Because if you don't win this duel, it will be. 679 00:32:19,479 --> 00:32:21,959 For the two of you, the competition, 680 00:32:21,959 --> 00:32:23,879 it's all boiled down to this, fellas. 681 00:32:25,959 --> 00:32:27,999 We wish you the best of luck. 682 00:32:30,039 --> 00:32:31,119 Your time starts now. 683 00:32:36,839 --> 00:32:38,639 This is unreal, the elimination. 684 00:32:38,639 --> 00:32:40,399 It's, uh, it's actually insane. 685 00:32:40,399 --> 00:32:43,359 Like, the energy in here is, like, palpable. 686 00:32:43,359 --> 00:32:45,679 You've got Patty on one hand. 687 00:32:45,679 --> 00:32:47,999 Pat's so good. He's got flavours, he's got technique, 688 00:32:47,999 --> 00:32:49,559 he's got ideas, he's got skills. 689 00:32:49,559 --> 00:32:52,039 So it's hard for Luke to come up against that. 690 00:32:52,039 --> 00:32:53,439 Far out! I can't think! 691 00:32:58,559 --> 00:33:01,559 But Luke is, you know, a budding cook and everything, 692 00:33:01,559 --> 00:33:04,199 and has so much potential and raw talent. 693 00:33:04,199 --> 00:33:06,519 ANDY: Come on, Lukey! Eh-eh-eh! 694 00:33:08,679 --> 00:33:10,719 It's, yeah, it's tough today. 695 00:33:10,719 --> 00:33:12,559 It's going to be a tough battle. 696 00:33:12,559 --> 00:33:15,119 Patty! Come on, Pat. 697 00:33:15,119 --> 00:33:17,839 It's such a big head-to-head. 698 00:33:17,839 --> 00:33:19,119 So, very tense right now. 699 00:33:21,559 --> 00:33:23,559 I don't know what's gonna happen. 700 00:33:30,319 --> 00:33:31,959 This is it, lads. The final showdown. 701 00:33:31,959 --> 00:33:33,479 45 minutes to go. 702 00:33:47,519 --> 00:33:49,039 I don't think words can really express. 703 00:33:49,039 --> 00:33:50,199 how keen I am to stay here. 704 00:33:50,199 --> 00:33:52,519 I think actions speak louder than words 705 00:33:52,519 --> 00:33:54,399 and my actions today are going to speak pretty loud. 706 00:33:54,399 --> 00:33:58,199 Taking on Pat one-to-one feels like a mammoth task. 707 00:33:58,199 --> 00:34:01,079 So I'm trying to be quite strategic in the second round. 708 00:34:01,079 --> 00:34:03,399 Pat's game is definitely flavour 709 00:34:03,399 --> 00:34:05,239 and I just feel like, today, 710 00:34:05,239 --> 00:34:07,799 I don't think I can beat him in his own game. 711 00:34:07,799 --> 00:34:10,119 I've come up with this dish to show the judges something 712 00:34:10,119 --> 00:34:11,559 that I haven't shown them before. 713 00:34:11,559 --> 00:34:13,359 A dish that's going to separate the two of us. 714 00:34:13,359 --> 00:34:15,879 This is a dish that gives me a different type of edge, 715 00:34:15,879 --> 00:34:18,479 and if I can pull it off, I might be safe. 716 00:34:19,519 --> 00:34:22,119 AARON: Come on, Lukey, get that fish filleted. 717 00:34:22,119 --> 00:34:23,519 ANNABEL: That's a kingfish, right? 718 00:34:23,519 --> 00:34:25,199 Yeah, yeah, it is kingfish. A yellowtail. 719 00:34:25,199 --> 00:34:26,639 PETRO: Yeah, it is a kingfish. 720 00:34:26,639 --> 00:34:28,719 LUKE: I'm a little bit nervous, obviously. 721 00:34:28,719 --> 00:34:32,919 It's my spot on the line and I don't want to go home. 722 00:34:32,919 --> 00:34:35,919 Today, I'm going to be making a kingfish mosaic. 723 00:34:35,919 --> 00:34:38,559 A mosaic is a dish where you slice up 724 00:34:38,559 --> 00:34:40,799 individual pieces of fish, 725 00:34:40,799 --> 00:34:44,279 roll each individual piece of fish in the seasoning. 726 00:34:44,279 --> 00:34:46,759 I'm using Japanese flavours nori, yuzu, 727 00:34:46,759 --> 00:34:49,679 sesame seeds, some wasabi, some black sesame seeds, 728 00:34:49,679 --> 00:34:52,359 and then you kind of stack them all on top of each other. 729 00:34:54,119 --> 00:34:55,879 You roll it up like a roulade, 730 00:34:55,879 --> 00:34:57,719 really nice and tight, and cook it in a sous vide. 731 00:34:58,759 --> 00:35:01,039 And then once you slice it at the end and have a look at it, 732 00:35:01,039 --> 00:35:03,959 you get this beautiful pattern and it looks like a mosaic. 733 00:35:03,959 --> 00:35:06,399 I think there's actually a chance this dish could win, 734 00:35:06,399 --> 00:35:07,559 and I'm hoping that it'll be a dish 735 00:35:07,559 --> 00:35:09,959 that looks really good, but tastes even better. 736 00:35:09,959 --> 00:35:12,279 ANNABEL: Nice, Pat. VINNIE: Come on, Pat! 737 00:35:12,279 --> 00:35:14,640 I love the smell of roasting capsicums. 738 00:35:14,640 --> 00:35:16,680 Same. And I don't even like capsicums. 739 00:35:16,680 --> 00:35:18,359 It's not ideal to be in round two. 740 00:35:18,359 --> 00:35:19,879 I love it here. 741 00:35:19,879 --> 00:35:22,319 I've gone further than I thought I ever would. 742 00:35:22,319 --> 00:35:24,720 My MasterChef journey has been one of the best things 743 00:35:24,720 --> 00:35:26,160 I think I've ever done in my life. 744 00:35:26,160 --> 00:35:28,560 I've loved what I've been able to achieve here 745 00:35:28,560 --> 00:35:31,440 and the feeling I get walking into the kitchen. 746 00:35:31,440 --> 00:35:34,480 But it's really big time to be away from home. 747 00:35:34,480 --> 00:35:36,280 Obviously, I've got my beautiful daughter, Frankie. 748 00:35:36,280 --> 00:35:38,960 She had her second birthday last week 749 00:35:38,960 --> 00:35:41,320 and my fiancee, she's six and a half months pregnant 750 00:35:41,320 --> 00:35:42,880 with our next child, 751 00:35:42,880 --> 00:35:45,320 so she's just carrying the load back home. 752 00:35:45,320 --> 00:35:47,520 That's what's driving me in the competition. 753 00:35:47,520 --> 00:35:51,040 I want to make sure I go as far as I can for them 754 00:35:51,040 --> 00:35:52,040 and change my family's life. 755 00:35:52,040 --> 00:35:54,120 Hey, Pat. Andy, how are you going? 756 00:35:54,120 --> 00:35:55,480 Good. How are you feeling, one-on-one? 757 00:35:55,480 --> 00:35:57,520 I'm not trying to focus too much on 758 00:35:57,520 --> 00:35:58,640 what's happening down that end. 759 00:35:58,640 --> 00:35:59,759 I just want to get my dish done. 760 00:35:59,759 --> 00:36:01,839 Love that, mate. What is that dish? 761 00:36:01,839 --> 00:36:03,879 Today I'm doing a chargrilled octopus 762 00:36:03,879 --> 00:36:07,119 on a romesco sauce and some pickled kohlrabi. 763 00:36:07,119 --> 00:36:10,239 The romesco, the octopus and the pickled kohlrabi... 764 00:36:10,239 --> 00:36:11,359 Yeah. 765 00:36:11,359 --> 00:36:13,719 ..it seems like a nice kind of refined, bold-flavours dish. 766 00:36:13,719 --> 00:36:15,559 Where's the inspiration from the dish come from? 767 00:36:15,559 --> 00:36:17,079 Well, I remember always thinking 768 00:36:17,079 --> 00:36:19,319 octopus was such a great protein. 769 00:36:19,319 --> 00:36:20,359 Yeah, I agree. 770 00:36:20,359 --> 00:36:21,679 I was a bit worried on cooking it. 771 00:36:21,679 --> 00:36:23,799 And then once I started to delve into it, 772 00:36:23,799 --> 00:36:25,519 like, I found it's really beautiful to cook, 773 00:36:25,519 --> 00:36:27,199 and, like, when you get it right, it's amazing. 774 00:36:27,199 --> 00:36:29,719 Push on, mate. Good luck. 775 00:36:29,719 --> 00:36:33,039 Usually I braise my octopus on a stove top, 776 00:36:33,039 --> 00:36:34,559 but with a 60-minute cook, 777 00:36:34,559 --> 00:36:36,639 I just don't have time for the slow braise. 778 00:36:36,639 --> 00:36:38,639 So, today, I'm going to cook my octopus 779 00:36:38,639 --> 00:36:40,679 in the pressure cooker for 15 minutes. 780 00:36:40,679 --> 00:36:42,279 Once it comes out of the pressure cooker, 781 00:36:42,279 --> 00:36:43,999 I'm going to get it into a marinade 782 00:36:43,999 --> 00:36:46,959 with some beautiful herbs and spices and olive oil, 783 00:36:46,959 --> 00:36:48,839 and then onto the hibachi to char. 784 00:36:48,839 --> 00:36:50,719 I believe this dish is definitely enough 785 00:36:50,719 --> 00:36:52,639 to get me through to the top six 786 00:36:52,639 --> 00:36:54,919 and safe from elimination. 787 00:36:54,919 --> 00:36:58,039 JEAN-CHRISTOPHE: One last dish, one last chance. 788 00:36:58,039 --> 00:36:59,399 30 minutes to go. 789 00:36:59,399 --> 00:37:00,639 Come on, let's go. 790 00:37:03,919 --> 00:37:06,999 Good stuff, Pat! Good stuff, Luke! 791 00:37:06,999 --> 00:37:08,559 VINNIE: Go, Lukey! 792 00:37:08,559 --> 00:37:10,319 This is it. The duel. The duel. 793 00:37:10,319 --> 00:37:13,719 They are going to be cooking the dish of the dish. 794 00:37:13,719 --> 00:37:16,959 OK. Luke's doing a kingfish mosaic, 795 00:37:16,959 --> 00:37:18,879 and then he's making a beurre blanc. 796 00:37:18,879 --> 00:37:20,319 And his whole intention for the dish 797 00:37:20,319 --> 00:37:21,759 is just to show refinement. 798 00:37:21,759 --> 00:37:23,599 So I don't mind this. I don't mind it either. 799 00:37:23,599 --> 00:37:24,919 There is nowhere to hide. 800 00:37:24,919 --> 00:37:27,359 But if he can focus on those two elements 801 00:37:27,359 --> 00:37:29,120 and making them perfect... Yeah. 802 00:37:29,120 --> 00:37:30,560 ..then I feel like he's got a chance. 803 00:37:30,560 --> 00:37:32,560 Well, he is learning from everything to this point 804 00:37:32,560 --> 00:37:33,920 and that's what we want to see. Yeah. 805 00:37:33,920 --> 00:37:35,640 What do you think about Pat? 806 00:37:35,640 --> 00:37:37,319 So he's doing a romesco sauce. 807 00:37:37,319 --> 00:37:38,759 Oh, and a kohlrabi pickle. 808 00:37:38,759 --> 00:37:41,319 And he's got octopus in the pressure cooker. 809 00:37:41,319 --> 00:37:44,359 Having it in the pressure cooker is such a risk 810 00:37:44,359 --> 00:37:47,160 because you can go over so easily. 811 00:37:47,160 --> 00:37:49,640 So it's all about how this octopus 812 00:37:49,640 --> 00:37:52,279 is going to be - overcooked or just perfect. 813 00:37:52,279 --> 00:37:53,799 Yeah, yeah, yeah. 814 00:37:53,799 --> 00:37:57,120 PAT: Just taking my capsicums off from the hibachi to... 815 00:37:57,120 --> 00:38:00,000 For the romesco. 816 00:38:00,000 --> 00:38:02,840 A romesco sauce is a Spanish-style sauce 817 00:38:02,840 --> 00:38:04,440 made from charred capsicums, 818 00:38:04,440 --> 00:38:07,640 and it also has roasted tomatoes, garlic. 819 00:38:07,640 --> 00:38:09,640 I add chilli in with mine. 820 00:38:09,640 --> 00:38:11,400 I really love all those strong flavours. 821 00:38:14,120 --> 00:38:15,560 Nice, Patty! 822 00:38:28,279 --> 00:38:29,680 How is it, Patty? 823 00:38:31,240 --> 00:38:33,399 I think it's a bit over. Do you reckon? 824 00:38:34,680 --> 00:38:36,680 My heart's going 100mph. 825 00:38:36,680 --> 00:38:39,240 This octopus., it's really a bad texture. 826 00:38:39,240 --> 00:38:41,839 It's super mushy and not very nice to eat. 827 00:38:41,839 --> 00:38:44,240 It was still sitting at pretty high pressure, 828 00:38:44,240 --> 00:38:47,240 so I think it's caused it to be overcooked. 829 00:38:48,640 --> 00:38:51,319 Mm. I'm going to get some more. 830 00:38:51,319 --> 00:38:52,799 You got it, Patty. Come on. 831 00:38:54,399 --> 00:38:55,240 I look up at the clock 832 00:38:55,240 --> 00:38:56,919 and there's just under 20 minutes to go. 833 00:38:58,159 --> 00:38:59,999 They need about 15 minutes to cook, 834 00:38:59,999 --> 00:39:02,639 so I'll be cutting it fine. 835 00:39:05,199 --> 00:39:06,959 AARON: How's the reduction going? 836 00:39:06,959 --> 00:39:09,199 Yeah, good. It does need to go slow, 837 00:39:09,199 --> 00:39:10,679 so I'm just letting it have that time. 838 00:39:10,679 --> 00:39:12,759 I'm currently just working on my miso beurre blanc. 839 00:39:12,759 --> 00:39:14,959 A beurre blanc is always a pretty technical sauce. 840 00:39:14,959 --> 00:39:17,519 It's quite easy to make, but it's quite easy to mess up. 841 00:39:17,519 --> 00:39:20,559 I need to make sure the flavour in this is spot-on. 842 00:39:20,559 --> 00:39:22,759 It needs to be perfect. It needs to be miso-forward, 843 00:39:22,759 --> 00:39:24,119 but not too strong that it's overpowering. 844 00:39:24,119 --> 00:39:25,799 It needs to have the right amount of butter 845 00:39:25,799 --> 00:39:27,719 so that it just kind of balances the dish, 846 00:39:27,719 --> 00:39:29,679 and it needs to have the right amount of acidity. 847 00:39:29,679 --> 00:39:31,639 It just needs to be perfect, to be frank. 848 00:39:31,639 --> 00:39:34,439 You know these flavours, you know the sauce. Come on. 849 00:39:34,439 --> 00:39:36,759 What's the dashi taste like? 850 00:39:36,759 --> 00:39:38,439 I just want a drop. 851 00:39:38,439 --> 00:39:42,359 By adding shiro dashi, sake, rice-wine vinegar, 852 00:39:42,359 --> 00:39:45,439 I'm building the depth of flavour. 853 00:39:45,439 --> 00:39:46,999 I'm just trying to bolster this sauce 854 00:39:46,999 --> 00:39:49,639 to make sure that it's as a beurre blanc should be, 855 00:39:49,639 --> 00:39:50,959 a really subtle sauce, 856 00:39:50,959 --> 00:39:53,799 but it also has a really nice flavour underneath. 857 00:39:53,799 --> 00:39:54,839 My fish is out of the sous vide. 858 00:39:54,839 --> 00:39:56,279 I want the fish when I cut through to have... 859 00:39:56,279 --> 00:39:58,239 There's a little sheen it has when it's perfectly cooked. 860 00:39:58,239 --> 00:40:00,239 I've got my garnish ready for plating 861 00:40:00,239 --> 00:40:01,679 and I think this dish could come together. 862 00:40:01,679 --> 00:40:04,239 Mate, first mate, five minutes to go. 863 00:40:05,719 --> 00:40:07,879 AARON: Last five minutes. Come on, Patty, come on, Lukey! 864 00:40:07,879 --> 00:40:10,479 Come on, Luke! Come on, Pat! 865 00:40:10,479 --> 00:40:12,199 PAT: Time's running out 866 00:40:12,199 --> 00:40:14,599 and I have to get the octopus out of the pressure cooker. 867 00:40:16,799 --> 00:40:19,639 My entire spot in this competition 868 00:40:19,639 --> 00:40:22,199 is lying in this pressure cooker. 869 00:40:23,679 --> 00:40:25,559 If that second batch of octopus is overcooked 870 00:40:25,559 --> 00:40:28,199 or undercooked, my time at the competition is done. 871 00:40:32,519 --> 00:40:34,799 Good? Yeah! 872 00:40:37,639 --> 00:40:40,079 Come on, Patty! 873 00:40:40,079 --> 00:40:42,679 Gotta get this char on. Get it on the plate. 874 00:40:42,679 --> 00:40:45,319 JEAN-CHRISTOPHE: Only three minutes left to go. Come on. 875 00:40:45,319 --> 00:40:46,959 AARON: Three minutes. Come on. 876 00:40:50,159 --> 00:40:51,559 LUKE: I'm running out of time. 877 00:40:51,559 --> 00:40:54,599 I need to slice my kingfish and get it on the plate. 878 00:40:57,319 --> 00:40:59,039 It's meant to be translucent in the middle. 879 00:40:59,039 --> 00:41:00,999 I'm really nervous. 880 00:41:00,999 --> 00:41:04,279 I'm not sure if the kingfish is cooked perfectly. 881 00:41:08,679 --> 00:41:10,079 It looks perfect. 882 00:41:11,319 --> 00:41:13,719 How's she looking, Lukey? It's got the sheen. 883 00:41:13,719 --> 00:41:15,679 Nice. 884 00:41:15,679 --> 00:41:17,759 If I can plate this dish up how I envisioned, 885 00:41:17,759 --> 00:41:19,959 I might be keeping my spot in the competition. 886 00:41:20,959 --> 00:41:23,279 Finish strong. One minute to go! 887 00:41:23,279 --> 00:41:25,199 (THEY SHOUT ENCOURAGEMENT) 888 00:41:25,199 --> 00:41:26,319 Come on! 889 00:41:27,479 --> 00:41:29,799 Is he happy with that? Yeah. 890 00:41:29,799 --> 00:41:31,279 He was really happy with it when he came out. 891 00:41:31,279 --> 00:41:32,359 Come on, Patty! Come on. Stay focused. 892 00:41:32,359 --> 00:41:33,599 Beautiful, Pat. 893 00:41:33,599 --> 00:41:35,839 PAT: Right now is where it all comes down to. 894 00:41:37,879 --> 00:41:40,799 I get the beautiful orange romesco sauce 895 00:41:40,799 --> 00:41:42,359 down on the base of the plate. 896 00:41:42,359 --> 00:41:44,839 I then lay on my chargrilled tentacle, 897 00:41:44,839 --> 00:41:47,839 place on some of the roasted hazelnuts, 898 00:41:47,839 --> 00:41:49,959 the pickled kohlrabi... Beautiful, Pat. 899 00:41:49,959 --> 00:41:52,199 The dish actually looks really beautiful. 900 00:41:52,199 --> 00:41:53,759 Good stuff, Luke. Nice, finesse. Finesse. 901 00:41:53,759 --> 00:41:55,119 Go on, Lukey. 902 00:41:56,239 --> 00:41:59,479 LUKE: I place my kingfish mosaic in a ring on the plate. 903 00:41:59,479 --> 00:42:00,679 It looks incredible. 904 00:42:00,679 --> 00:42:02,239 I add the shiso leaves, 905 00:42:02,239 --> 00:42:06,239 the bits of salmon roe and my beurre blanc. 906 00:42:06,239 --> 00:42:07,959 It looks delicious. 907 00:42:07,959 --> 00:42:08,959 Ten... 908 00:42:08,959 --> 00:42:11,119 JUDGES: Nine, eight, 909 00:42:11,119 --> 00:42:14,839 seven, six, five, four, 910 00:42:14,839 --> 00:42:18,479 three, two, one! 911 00:42:18,479 --> 00:42:20,839 That's it, guys! 912 00:42:25,319 --> 00:42:27,079 Good job, mate! 913 00:42:27,079 --> 00:42:28,639 Good work, fellas! 914 00:42:30,239 --> 00:42:31,639 Today was a big one. 915 00:42:31,639 --> 00:42:34,519 The highs of building up for a cook, then not winning, 916 00:42:34,519 --> 00:42:36,639 and then having to get yourself up again for another cook. 917 00:42:36,639 --> 00:42:38,039 Put up two dishes I'm proud of. 918 00:42:38,039 --> 00:42:39,279 But, you know, just never know 919 00:42:39,279 --> 00:42:41,479 what that nifty little fella Luke's going to pull out 920 00:42:41,479 --> 00:42:44,519 of the bag, so we'll see what happens. 921 00:42:49,039 --> 00:42:50,239 LUKE: Looking at this plate, 922 00:42:50,239 --> 00:42:52,839 I'd be devastated if I went home on this dish. 923 00:42:52,839 --> 00:42:54,439 It's something that I would never, ever, ever 924 00:42:54,439 --> 00:42:56,519 think of cooking before MasterChef. 925 00:42:56,519 --> 00:42:58,239 I feel like this dish summarises 926 00:42:58,239 --> 00:43:00,599 how far I've come in this competition, 927 00:43:00,599 --> 00:43:03,359 and I hope the judges will be able to see that. 928 00:43:03,359 --> 00:43:04,799 Here he is. 929 00:43:04,799 --> 00:43:06,839 Hi, Luke. Hey, Luke. 930 00:43:23,999 --> 00:43:25,359 ANDY: Here he is. SOFIA: Hi, Luke. 931 00:43:25,359 --> 00:43:26,519 Hey, Luke. 932 00:43:29,599 --> 00:43:31,719 JEAN-CHRISTOPHE: Luke, what have you made? 933 00:43:31,719 --> 00:43:35,679 LUKE: I made a kingfish mosaic with a miso beurre blanc. 934 00:43:35,679 --> 00:43:38,559 Luke, you've got a little bit of that larrikin in you. 935 00:43:38,559 --> 00:43:40,599 It doesn't seem like you put a lot of pressure on yourself. 936 00:43:40,599 --> 00:43:43,799 Is that a true observation, do you think? 937 00:43:43,799 --> 00:43:46,119 I think I've probably come across as 938 00:43:46,119 --> 00:43:49,639 like I don't care, but I definitely care a lot. 939 00:43:49,639 --> 00:43:53,399 And I definitely feel a lot of pressure in the competition. 940 00:43:53,399 --> 00:43:55,839 I'm definitely not here just having a bit of fun. 941 00:43:55,839 --> 00:43:57,799 I still have a lot more to give to this competition. 942 00:43:57,799 --> 00:43:59,119 OK. 943 00:44:00,199 --> 00:44:01,799 Good luck, Luke. Cheers, mate. 944 00:44:01,799 --> 00:44:03,559 Good luck, Luke. Good luck. 945 00:44:04,679 --> 00:44:07,079 I think visually, he's absolutely pulled it off. 946 00:44:07,079 --> 00:44:10,119 I think if, maybe, you know, a month ago, 947 00:44:10,119 --> 00:44:12,279 you saw this dish in front of you, 948 00:44:12,279 --> 00:44:14,239 you wouldn't guess that Luke made it. 949 00:44:25,199 --> 00:44:26,879 I don't think it's cooked. 950 00:44:26,879 --> 00:44:29,999 But, like, that's what you're looking for. 951 00:44:29,999 --> 00:44:32,399 Yeah. See the pieces on the outside? 952 00:44:32,399 --> 00:44:33,679 There, that. Yeah. 953 00:44:33,679 --> 00:44:35,799 Whereas the middle ones, they're just not cooked. 954 00:44:43,759 --> 00:44:45,919 I do really enjoy the flavours. 955 00:44:45,919 --> 00:44:48,439 I think that beurre blanc is gorgeous. 956 00:44:48,439 --> 00:44:51,839 It's really rich and velvety, um, you know, buttery. 957 00:44:51,839 --> 00:44:54,239 It's got all that fat in there. 958 00:44:54,239 --> 00:44:56,279 You can't really taste the kingfish. 959 00:44:56,279 --> 00:45:00,359 And I'm trying to decide how I feel about that. 960 00:45:00,359 --> 00:45:03,719 So I'm sort of treating the fish as a carrier 961 00:45:03,719 --> 00:45:05,439 and maybe a textural element 962 00:45:05,439 --> 00:45:07,679 more than it being about highlighting the fish. 963 00:45:07,679 --> 00:45:09,679 For me, the presentation was beautiful. 964 00:45:09,679 --> 00:45:11,599 It was elegant, you know? 965 00:45:11,599 --> 00:45:13,399 It was really elegant. 966 00:45:13,399 --> 00:45:17,479 I don't think it ate as elegant as it looked. 967 00:45:17,479 --> 00:45:20,719 The fish isn't cooked enough, you know. 968 00:45:20,719 --> 00:45:24,599 And, for me, the fish shouldn't be a carrier. 969 00:45:24,599 --> 00:45:28,359 That fish should be the hero of that plate. 970 00:45:28,359 --> 00:45:30,279 I really enjoyed the flavours. 971 00:45:30,279 --> 00:45:31,559 I think he seasoned that 972 00:45:31,559 --> 00:45:33,959 really beautifully and sensitively. 973 00:45:33,959 --> 00:45:35,199 I get what you're saying, Andy, 974 00:45:35,199 --> 00:45:37,039 in terms of honouring the ingredients, 975 00:45:37,039 --> 00:45:39,439 but I still think there is so much about the dish 976 00:45:39,439 --> 00:45:41,759 that is really very sophisticated. 977 00:45:41,759 --> 00:45:43,439 Like, I really admire him 978 00:45:43,439 --> 00:45:45,599 for choosing this moment to raise the bar. 979 00:45:45,599 --> 00:45:46,599 Yeah. 980 00:45:46,599 --> 00:45:48,519 You know, like, it's quite a scary thing to do. 981 00:45:48,519 --> 00:45:49,679 For sure. 982 00:45:49,679 --> 00:45:51,519 What was very clever is that sauce, 983 00:45:51,519 --> 00:45:53,279 I think he learned from the lessons, 984 00:45:53,279 --> 00:45:55,799 is to have the right amount of cream 985 00:45:55,799 --> 00:45:58,359 to take on enough, but not too much. 986 00:45:58,359 --> 00:46:01,879 And this is where we end up with this splendour. 987 00:46:01,879 --> 00:46:03,879 Look at that. 988 00:46:03,879 --> 00:46:07,559 The question is, is the kingfish 989 00:46:07,559 --> 00:46:11,439 supposed to be more cooked or less? 990 00:46:11,439 --> 00:46:12,679 I actually love it the way it is. 991 00:46:12,679 --> 00:46:16,719 But the fact is, the outside of the fish is more cooked 992 00:46:16,719 --> 00:46:20,479 than the inside of the fish, and so it's inconsistent. 993 00:46:23,479 --> 00:46:26,239 PAT: It's starting to dawn on me that my fate in this competition 994 00:46:26,239 --> 00:46:28,719 is all going to come down to this dish. 995 00:46:28,719 --> 00:46:30,679 But I'm really happy with the flavour of the dish. 996 00:46:30,679 --> 00:46:31,839 So it probably all comes down to 997 00:46:31,839 --> 00:46:33,599 what Luke's put on his plate as well. 998 00:46:33,599 --> 00:46:35,519 G'day. 999 00:46:35,519 --> 00:46:37,279 I think it'll be really tight. 1000 00:46:39,039 --> 00:46:40,879 Pat, what have you made? 1001 00:46:40,879 --> 00:46:43,479 A charred octopus with a romesco sauce. 1002 00:46:43,479 --> 00:46:45,399 Pretty deep in the competition now. 1003 00:46:45,399 --> 00:46:48,999 Um, and I feel like you've left a lot. 1004 00:46:48,999 --> 00:46:51,759 Great job, great family, young family. 1005 00:46:51,759 --> 00:46:53,839 But it's really hard. 1006 00:46:53,839 --> 00:46:55,439 (EMOTIONALLY) But that's... 1007 00:46:55,439 --> 00:46:58,279 But that's something that is really a big driver. 1008 00:46:58,279 --> 00:47:00,199 After the first cook, I really... 1009 00:47:00,199 --> 00:47:02,319 It hit big. You miss a lot. 1010 00:47:05,079 --> 00:47:07,599 I just tried to reset and go again, 1011 00:47:07,599 --> 00:47:09,959 so I just hope I've done enough. 1012 00:47:14,759 --> 00:47:16,959 We see you in this place. 1013 00:47:16,959 --> 00:47:18,679 You light up in here. 1014 00:47:18,679 --> 00:47:21,679 And to risk all that for a dream. 1015 00:47:21,679 --> 00:47:23,239 You just love this stuff. 1016 00:47:23,239 --> 00:47:24,799 Yeah, I do. 1017 00:47:25,999 --> 00:47:27,679 It's worth it, so... 1018 00:47:27,679 --> 00:47:28,879 Thank you. Cheers, mate. 1019 00:47:28,879 --> 00:47:30,159 Good luck, Pat. Thank you. 1020 00:47:32,359 --> 00:47:34,279 I could definitely see this 1021 00:47:34,279 --> 00:47:35,599 at his little casual eatery by the sea. 1022 00:47:35,599 --> 00:47:37,319 For sure. Frankie's, yeah. 1023 00:47:37,319 --> 00:47:38,679 I was thinking of that, yeah. 1024 00:47:38,679 --> 00:47:40,439 I hope it eats the perfect version, though, 1025 00:47:40,439 --> 00:47:42,159 because there were some struggles. 1026 00:47:42,159 --> 00:47:43,879 He had trouble with his octopus. 1027 00:47:43,879 --> 00:47:45,519 That's the final tentacle, isn't it? 1028 00:47:45,519 --> 00:47:47,479 That's the final tentacle that came out of the pressure cooker. 1029 00:47:47,479 --> 00:47:48,639 Whoa! Yeah. 1030 00:47:50,039 --> 00:47:52,519 It looks like it's cutting nicely. 1031 00:47:52,519 --> 00:47:55,559 Yeah, maybe too nicely? Maybe too nicely. 1032 00:48:13,119 --> 00:48:15,839 It's an interesting one because it's a yummy dish. 1033 00:48:15,839 --> 00:48:18,359 I love those little discs of pickled kohlrabi. 1034 00:48:18,359 --> 00:48:19,919 Love the crunch, the freshness, 1035 00:48:19,919 --> 00:48:22,359 and also the garnish of those hazelnuts 1036 00:48:22,359 --> 00:48:24,399 just adding that extra element of texture. 1037 00:48:24,399 --> 00:48:26,639 My piece of octopus was cooked really nicely, 1038 00:48:26,639 --> 00:48:28,399 but I didn't get heaps of char. 1039 00:48:28,399 --> 00:48:30,519 I found myself looking for that. 1040 00:48:30,519 --> 00:48:32,919 Everywhere your knife or fork goes, 1041 00:48:32,919 --> 00:48:35,479 there is punch and flavour. Yeah. 1042 00:48:35,479 --> 00:48:39,759 I think the octopus - kind of mixed emotions for me. 1043 00:48:39,759 --> 00:48:41,719 You know that thicker end? It was cooked nicely. 1044 00:48:41,719 --> 00:48:43,679 As soon as I got towards 1045 00:48:43,679 --> 00:48:46,599 the tip of the tentacle, it was... 1046 00:48:46,599 --> 00:48:47,959 It was just a tad overcooked. 1047 00:48:47,959 --> 00:48:50,879 I feel like the romesco is a little bit hollow, you know? 1048 00:48:50,879 --> 00:48:53,919 It just doesn't have that kind of, like, richness. 1049 00:48:53,919 --> 00:48:56,119 With a little bit more seasoning 1050 00:48:56,119 --> 00:48:58,919 and the balance, if the balance was right, 1051 00:48:58,919 --> 00:49:01,359 it could have just paired with the occy next level. 1052 00:49:01,359 --> 00:49:03,999 Yeah, I did feel like the romesco wasn't quite there. 1053 00:49:03,999 --> 00:49:07,759 I wanted more hit of, like, the charred capsicum. 1054 00:49:07,759 --> 00:49:08,759 I wanted more sweetness. 1055 00:49:08,759 --> 00:49:11,839 The pickled kohlrabi added a little bit of acidity 1056 00:49:11,839 --> 00:49:13,759 and a point of interest there. 1057 00:49:13,759 --> 00:49:16,999 I was quite seduced by the way the dish was presented, 1058 00:49:16,999 --> 00:49:19,759 the colours, the size of the tentacle. 1059 00:49:19,759 --> 00:49:22,439 But my concern is the octopus. 1060 00:49:22,439 --> 00:49:27,359 One part was a little bit soft and one was too chewy. 1061 00:49:27,359 --> 00:49:28,879 I can't even cut it. 1062 00:49:28,879 --> 00:49:30,919 And that is a serious problem. Mm. 1063 00:49:35,079 --> 00:49:38,279 To round out heat week, we threw dual duels at you. 1064 00:49:38,279 --> 00:49:41,519 Pat and Luke, you found yourselves cooking head-to-head. 1065 00:49:43,119 --> 00:49:46,759 That's about as intense as it gets in the MasterChef kitchen. 1066 00:49:46,759 --> 00:49:50,319 And both of your dishes reflect just how hard you fought 1067 00:49:50,319 --> 00:49:52,479 to stay in this competition. Luke... 1068 00:49:54,439 --> 00:49:56,359 ..your dish was strikingly elegant, 1069 00:49:56,359 --> 00:49:59,039 and that beurre blanc was absolutely gorgeous. 1070 00:50:00,199 --> 00:50:02,519 Unfortunately, we felt the kingfish 1071 00:50:02,519 --> 00:50:04,879 should have been the star of the show, 1072 00:50:04,879 --> 00:50:06,999 but it was overshadowed by the nori. 1073 00:50:06,999 --> 00:50:08,679 Pat... 1074 00:50:10,759 --> 00:50:12,879 ..your dish was classic Pat, 1075 00:50:12,879 --> 00:50:16,199 rustic, generous and packed with flavour. 1076 00:50:16,199 --> 00:50:19,919 But your octopus was unevenly cooked. 1077 00:50:19,919 --> 00:50:22,079 One dish... 1078 00:50:22,079 --> 00:50:24,439 ..it missed the mark more than the other. 1079 00:50:24,439 --> 00:50:27,039 Very sad to say, 1080 00:50:27,039 --> 00:50:30,719 your time in the competition has come to an end... 1081 00:50:32,999 --> 00:50:34,159 ..Pat. 1082 00:50:41,319 --> 00:50:43,719 Pat... 1083 00:50:43,719 --> 00:50:45,559 ..what are you going to be taking away 1084 00:50:45,559 --> 00:50:46,759 from this experience? 1085 00:50:46,759 --> 00:50:48,919 What I can do. 1086 00:50:48,919 --> 00:50:50,039 These legends... 1087 00:50:51,399 --> 00:50:52,559 ..you guys. 1088 00:50:53,999 --> 00:50:56,239 (EMOTIONALLY) But I'm ready to go, get home to my girls. 1089 00:50:57,239 --> 00:50:59,799 I'm glad you get to go home, but we'll miss you. 1090 00:50:59,799 --> 00:51:02,639 He's just, like, been so much fun to have around 1091 00:51:02,639 --> 00:51:04,639 and I've learnt a lot from him 1092 00:51:04,639 --> 00:51:07,879 and he's obviously an awesome dad and an awesome partner. 1093 00:51:07,879 --> 00:51:11,039 We're going to miss you, but I think, for sure, 1094 00:51:11,039 --> 00:51:12,719 your family are going to be more than delighted 1095 00:51:12,719 --> 00:51:15,359 and so proud of you and so pleased to have you back. 1096 00:51:17,199 --> 00:51:20,039 Well done, mate. Enjoy the family time now. 1097 00:51:20,039 --> 00:51:22,319 Well done. 1098 00:51:22,319 --> 00:51:23,959 Being here, I've achieved way more 1099 00:51:23,959 --> 00:51:25,319 than I thought I ever would. 1100 00:51:25,319 --> 00:51:27,559 Learnt so much about myself and my skills 1101 00:51:27,559 --> 00:51:29,679 and what I can do in the kitchen. 1102 00:51:29,679 --> 00:51:32,119 I could not be more thankful for having this experience, 1103 00:51:32,119 --> 00:51:33,479 but I'm excited to go home 1104 00:51:33,479 --> 00:51:36,039 because that's my favourite place on Earth. 1105 00:51:36,039 --> 00:51:39,039 Give it up for Pat, everybody. 1106 00:51:39,039 --> 00:51:41,799 (CHEERING AND APPLAUSE) 1107 00:51:43,439 --> 00:51:45,999 ANNOUNCER: Next week on MasterChef Australia... 1108 00:51:45,999 --> 00:51:47,559 Each challenge this week 1109 00:51:47,559 --> 00:51:50,079 has been individually tailored by one of us 1110 00:51:50,079 --> 00:51:53,399 to prepare you for the business end of the competition. 1111 00:51:53,399 --> 00:51:54,839 Are we ready to roll? 1112 00:51:54,839 --> 00:51:57,399 ANNOUNCER: Four intense challenges... 1113 00:51:57,399 --> 00:52:00,119 ANDY: There's a bit going on, hence why we've got to keep up. 1114 00:52:00,119 --> 00:52:02,759 ..to level up our contestants... 1115 00:52:02,759 --> 00:52:05,559 My final, final of the final touch. 1116 00:52:05,559 --> 00:52:07,279 Today, you'll be making my... 1117 00:52:07,279 --> 00:52:08,799 CONTESTANTS: Ohhhhh! 1118 00:52:08,799 --> 00:52:11,719 ..and with two eliminations, 1119 00:52:11,719 --> 00:52:14,519 the battle to reach finals week 1120 00:52:14,519 --> 00:52:17,519 is gonna be huge. 1121 00:52:17,519 --> 00:52:19,279 ANNABEL: I have this insane hunger 1122 00:52:19,279 --> 00:52:21,359 to make it to the semifinals. 1123 00:52:21,359 --> 00:52:23,079 It's all within reach now, which is crazy. 1124 00:52:23,079 --> 00:52:24,199 LUKE: This is game on. No looking back. 1125 00:52:24,199 --> 00:52:25,639 No looking 45 either side. 1126 00:52:25,639 --> 00:52:28,359 Just straight at the finish line. 1127 00:52:28,359 --> 00:52:30,359 Captions by Red Bee Media