All language subtitles for Masterchef.Australia.S14E03.1st.Team.Challenge

VOICEOVER: Previously
On MasterChef Australia...

..it was a David vs Goliath battle.

I just want the Favourites to win.

ALI: Sashi has his reputation
to protect.

Um, and we don't,
we've got nothing to lose.

Let's go, Faves.
Yeah, I've got it.

Both teams pulled out
all the stops...

Your dish was exceptional.

(ALL CHEER)

..and claimed a course each.

When you add Sashi's magic touch
in there,

it just becomes extraordinary.

Well, we're at one-all.

And then...

Dessert. One team nailed the brief.

(ALL CHEER)

..the Fans flipped the game,
winning 2-1.

Tonight, eight Fans
and four Favourites...

JULIE: It feels like, you know,
Nanny and the grandkids.

(LAUGHS)

..are facing a monumental battle -
to get one step closer to immunity.

# 'Cause you're hot,
then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You
# You don't really wanna stay, no

# You
# But you don't really wanna go-o

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

MICHAEL: Right, guys, let's do this.

As part of yesterday's
team challenge,

myself, Julie, Sashi and Tommy won
the main course.

Come on! Let's go!

And the Fans team are pumped

because they won the entree
AND dessert courses.

Oh, here we go again!

(CHEERING AND APPLAUSE)

What is behind them?

What is this?

Good morning, everybody.

Morning.
Hello.

Well done, everyone.

Another intense day
in the MasterChef kitchen.

Winning yesterday
with your team members - felt good?

ALL: Yes.

Amazing.

Today's challenge will decide
which four of you

will progress onto tomorrow's
immunity challenge.

MAX: Looking up and
the most amazing cooks and chefs,

they're already
in that first elimination.

So an opportunity

to get out of Sunday night's
all-in elimination cook,

it's like gold in this kitchen.

Well, you've all been staring
at this pyramid behind us.

So, allow me to formally introduce
you to the MasterChef food pyramid.

Ooh.

We all grew up learning about
how this pyramid

is the shining example
of a balanced diet.

Fish and chips? Where does fish and
chips fit in to the food pyramid?

(LAUGHS)

On the first layer,
the bottom layer,

we've got fruits, vegetables,
legumes.

This is what you're supposed
to eat most of.

Yep.
(ALL CHUCKLE)

The second layer -
grains, nuts, seeds.

You're supposed to eat
a little bit less of these

than you are the first layer.

Third layer - proteins.

Right? Dairy, eggs.

At the very top -
fats, sweets and sugars.

Butter is also up there.

My memory of the food pyramid
growing up

is that you're meant to eat
all the things I liked the least

and you're not meant to eat
all the things I liked the most.

Obviously, I love a bit of butter.

Don't mind a bit of sugar.
I mean... (CHUCKLES)

..you don't get a body like this
overnight.

(LAUGHS)

Today, this pyramid is your pantry.

But not everybody in your team
will get to use the whole pyramid.

Oh.

One of you will get to cook with
the entire pyramid -

bottom to top.

One of you will cook
with the bottom three layers.

One of you will cook
with the bottom two layers...
Holy shit.

OK, I see.

And one of you will only be using
the bottom layer.

Oh.

SARAH: You can do it, guys.

Right, now, the big decision is who
is going to cook with each section?

That is up to you guys.

(ALL GROAN)

Have a little chitchat,
work it out amongst yourselves.

HARRY: So the judges have asked us
to all decide

how we're gonna cook
from this food pyramid.

The idea of having to cook only
from that bottom level,

so that's just fruit,
vegies and legumes,

doesn't actually freak me out...

Like, I legit need nothing.
I just don't need it at all.

..but Max is adamant that he needs
to take the bottom level.

So I'm gonna go for the bottom two,

which is the grains, nuts and seeds
and also the vegies.

JENN: It comes down to me and Chris,
we've got the proteins

but who's gonna get
the whole pyramid

and who's gonna miss out
on the very top layer,

the fats and sugars?

And I think I'll be alright without
that final layer so I told Chris,

"Look, you can have that whole
pyramid if you think you need it,"

and he's happy to take that.

Don't leave me hanging.

So, cooking with the bottom layer
only,

we have Montana, Michael and Max.

Cooking with the bottom TWO layers,

we have Keyma, Tommy and Harry.

Cooking with the three layers,

we have Melanie, Julie and Jenn.

And the lucky legends
cooking with the whole thing, huh?

We've got Steph, Sashi and Chris.

The people who chose the same layers
as you -

they're your competition today.

So you have to beat them
to get into tomorrow's immunity.

CHRIS: Turn to my side and...

..I find out that I'm up against...

..Sashi,

a MasterChef legend.

Are you sure you don't wanna
change your mind, Sashi?

(LAUGHS)
Uh...

..you should be thinking about that.
(ALL LAUGH)

Ooh-hoo-hoo. Spicy.

All of you, you've got 75 minutes
to cook your dish.

And your time starts now.

(ALL CHEER)

Go, guys! Come on!

JULIE: We're only allowed
to choose ingredients

from our allocated spots
on the food pyramid.

Ah! I think I stretched a muscle.

There's no pantry today,
there's no garden,

it's that little stack
of shelves or nothin'.

Sashi's got all the spices.

So we're all hunting around
for the things that we want

to make a really nice dish.

All that hard work destroyed
in a matter of seconds.

(CHUCKLES)
(MEL IMITATES WHIRLWIND)

It's pretty chaotic in the kitchen
right now.

Sorry. Sorry!
(LAUGHS)

Did I get you?
(LAUGHS) Yes.

It's fine. Just some mild sabotage.
Sorry.

Grapes.

I can only use the two bottom layers
from the pyramid,

so the fruit and veg and grains.

The way that I eat, usually,
at home is more vegie-based because,

you know, we're all on a budget.

I just feel super comfortable
working with vegies.

I see a bowl of strawberries
and I think strawberry and tomato

could be a really interesting combo
and I'm gonna run with that today.

(EXHALES)

Today, I'm cooking up
against Tommy and Keyma

and whoever wins
out of the three of us today

will go through
to tomorrow's immunity cook.

And I couldn't have been put
with a group that's more difficult.

I'm gonna make arepas, which is like
a flatbread made out of cornflour.

From Venezuela.

Oh, what!
Oh! (LAUGHS JOYFULLY)

This is great!

Keyma has some incredible
Latin flavours

that she brings through in her food

and Tommy is an absolute wiz
in the kitchen.

TOMMY: I am making
a vegetable dumpling.

I'm gonna use daikon,
I'm gonna finely slice it.

Then I'm gonna make
a mushroom-spring onion pate

and a little mushroom soy
to go right on top as well.

Tommy is somebody who has absolutely
killed this game before

and his flavours are just...awesome,

so I don't know how I'm gonna
come up against that today.

Hello, Harry.
Harry.

Hello.
What are you doing?

So, I'm doing a strawberry,
tomato and pickled grape salad.

There'll be a coriander
and cucumber granita

over the top of the whole thing.
Ah.

Interesting. I mean,
it sounds conceptually inspiring

but you have over an hour
to bring this into realisation.

Do you think you have it?
Yeah, definitely.

No risk, potentially
so much reward, so enjoy it.

Thank you. Thanks.
Good luck.

That's a balanced diet, right there.
(LAUGHS)

MONTANA: Oh, that way.

How cute is this?

So cute. Yep.
(CHUCKLES)

Sorry, back to cooking.

JULIE: There are 12 people cooking
in this kitchen

but I only have to worry
about the one on either side of me.

On my bench, using the three
layers of fresh fruit and vegetables,

pulses and grains, protein.

I'm up against Mel and Jenn.

I'm gonna make a home dish
that we really enjoy at home

which is mapo tofu.

And if I've got time, I wanna do
a little pipi stir-fry as well.

DULAN: What are you making, Mel?
I'm making double-stuffed ravioli.

Ooh.

So it feels like, you know,
Nanny and the grandkids. (LAUGHS)

I'm frankly terrified of the Fans.

So the idea of being safe
from the first elimination is...

It's just...
It sounds like heaven to me.

I know I make a really nice
cauliflower soup

and I think to make cauliflower soup
really special,

it needs to have a lot of butter.

I realise after I've decided
what dish I'm going to do

that butter isn't sitting in
with the proteins,

butter's up with the fats and oils,
up at the pointy end of the pyramid

and I don't have access to that.
What I do have is cream.

MINOLI: Is she making butter?
So she's making her own butter.

Oh!

Because she doesn't have access
to the top.
Can't have butter.

Yep. Yep.

That's smart.

To make butter, you essentially whip
cream too hard and you over-whip it

and it splits into butter
and buttermilk.

Split, goddammit.

STEPH: Chris, are you using
your oven?

Oven? No, I'm not.
Are you using your oven?

Cool, can I use it?
Yeah, yeah, go for it.

Legend.

I'm cooking against Sashi and Chris

and we have access
to the whole pyramid.

I'm thinking chocolate mud cake,
peanut butter, cream and jam

then layering up with cake,
cream and jam again.

For this dish,
I'm gonna be top-heavy.

Lots of sugar, lots of chocolate.

All the good stuff.

I am a banking analyst
at the Reserve Bank of Australia.

But, you know, I've realised that

I don't have to be
this financial analyst.

There's another part of me who loves
cooking and who loves feeding people.

I love making cakes.

I love making desserts.

I love how it brings joy to people.

You know, life is so hard as it is

and when there's a cake
at the end of the day,

you know your day is going
to be better.

If it's not cake, it's chocolate,

so, like, what's better
than chocolate and cake? (CHUCKLES)

Yeah, cake's pretty much...
That's me.

What's not to like?

I just need more chocolate
and more butter.

I'm taking a bit of a risk to make
this cake work in 75 minutes.

This would usually take me
a couple of days.

I do it over a couple of days.
Um...

So yeah, I'm just gonna see how I go.

Making this cake in the time,
it's a high risk

but if it works, I'm hoping
the judges will love it.

Making dessert?
Yeah.

No. (CHUCKLES)

I'm making my mum's home-style
chicken curry.

I'm serving it with roti.

I love a good roti to be
mopped up by the curry.

It's yummy.

He said he was doing dessert,
but what's with the chicken?

(ALL LAUGH)
He's lying.

I'm just like, "What's going on?"
(LAUGHS)

For the marination,
I'm having Kashmiri chilli,

turmeric, coriander,

cumin and garam masala.

It has a lot of yoghurt, tomato,

some potatoes,
mix all of them together,

let it sit for
a good 10 to 15 minutes.

It will just absorb
all the moisture inside

and just be...yum.

Hey, Chris,
what are you making, mate?

Doing steamed fish.

Oh.
With spring onion and ginger.

Lovely, mate.

My cooking style is very much
a South-East Asian influence.

It's great having access
to the whole pyramid

because I've got so much more
to play with.

Knowing that I can use a protein,

I'm going to make steamed snapper
with spring onion and ginger oil

with a side of Chinese broccoli
and jasmine rice.

I'm just gonna give it
my best shot today.

I don't know what my chances are.

I know I'm up against
two amazing cooks.

I've had Steph's cake before
and it is incredible.

And up against a veteran,
a past winner of MasterChef.

Sorry, Sashi, I might need
some of that space.

Sashi's looking confident.

Sashi is like a MasterChef god.

Go easy on me, Sashi.
Huh?

Go easy on me now.
(CHUCKLES MISCHIEVOUSLY)

Sashi, what are you making?
I'm making chicken curry.

Oh, Jesus. Oh.

When I look over and I see
that Sashi's doing a curry...

..we know that he does
amazing curries.

I'm ready to pack my bags.

Cooking next to Sashi is just...

I'm shaking. Like, you can't see me
underneath the bench right now

but my legs are shaking.

It's bloody intimidating.

you've only got one hour to go.

Arrgh! One hour!

Go, guys!
Let's go!

God, it smells so good here.
Yeah. It does, eh?

JULIE: I'm up against Mel
and Jenn today.

Oh, I want so much to compete

in the immunity challenge tomorrow

because up on the gantry there are
all these wonderful cooks and chefs

and I've seen them on television
and I know how good they are.

Putting up my food against them,
it's a scary one.

So, the idea that I might be safe
from the first elimination

is very appealing.

Hi, Julie.
Hey, Julie.
Hello.

Tell us about what you're cooking.

So, I'm going to make a cauliflower
soup with some roasted pumpkin

with the butter and sage.

What makes your cauliflower soup,
like, just the best?

Lots of butter.
Lots of butter.

Which of course, wasn't on my tier.
So I'm making it.

MEL AND ANDY: Oh...

There we go.
Clever.

No, no, that's clever.
I love that.

This is silly.

I was going to say,
why is this not in one of those?

I realised that next to me,
Mel is also making butter.

She has very cleverly put hers
into the bowl of a stand mixer.

So, both of her hands are free to go
about other things for her dish.

I was watching you stirring
the cauliflower and the milk

and holding your whisk
at the same time.

Oh, thank you. Thank you.
That's OK.

This is going to make your life
so much easier.

I feel silly.

Yes, Andy! Whoo!

The good news is, Jules,
the cooking equipment budget

has gone up since season one.

So...make this your friend.
Excellent. I will. I will.

Thank you. Thank you so much.

Leave you to it.

Go, Julie!
Go, Julie!
Go, Jules.

How are you going, Keyma? Happy?
I think I'm going OK.

Yeah?
Yes.

Nice.

Your happy dance.
Yes.

Tommy, what are you making?

I'm making a mushroom soya
right now.

Nice.

I'm on the bottom two layers

and I'm really happy
about that

because I really want
to try to experiment today.

I want to kind of push myself
out of my boundaries.

For the mushroom soy sauce, I chop
up the mushrooms quite finely

and add salt, mix together,
sit and forget.

Now I need to get on to my mushroom
and spring onion pate.

Tommy.
Tommy.
Hello. Hello. How are we going?

Do you have mushroom on your bench
to work with?

Tommy...

(LAUGHS)

Ladies to both your sides

known for being super-tasty cooks.

Yeah. They're amazing cooks.
And, you know, I'm scared.

Harry. She's won a pin.
I've won a pin.

We've both got, you know,
pretty good cooks under our belts.

So, who knows, you know,

she could really just knock
it out of the ballpark today.

Go, Harry.

HARRY: My culinary strength
is definitely veg.

Living on minimum wage,

I've just spent years working on

how I can take
really simple vegies,

something that somebody else
might just, like, steam or boil

and turn them into something
extraordinary on the plate.

My tomatoes are in the oven
roasting.

I'm now making my coriander
and cucumber granita.

I've put a big bunch of coriander,
half of a cucumber,

some salt and some lemon juice.

Looking good, Harry.

The granita will hopefully
add the crunch to the dish.

I know where I'm going and I...
and I trust my flavour profile.

I should be able to create
a really delicate, beautiful dish.

Four spots in tomorrow's immunity.

You've only got 45 minutes to go.

JULIE: I hate it when they do that.

Come on, guys!

Oh, my goodness.
Go!

(JOCK WHISTLES)

Mmm...

What about this layer?

(SMACKS LIPS)

Um... Happy.
Hello there, sir.

I'm making myself
a balanced sandwich.

Can I snag one?
Can I snag one more, mate?

Yeah. go for it.
Thanks, mate. Thanks, mate.
All good.

Today, I'm cooking with
the bottom layer

of the MasterChef food pyramid.

Just the fruits, the vegies,
the spices and the vinegars.

Cooking against Max and Montana
from the Fans team.

So lots of pressure on me because
I've cooked in this kitchen before.

GARY MEHIGAN: A nine out of ten.

I came second...

You are Australia's MasterChef.

..in season three of MasterChef.

Standing in front of the judges
and not winning

was...it was pretty hard.

You know, you put a lot of time,
a lot of effort into it

and to get that close and be pipped
at the post at the final hurdle,

it's a tough feeling
and it's...it didn't feel nice.

I haven't forgotten that feeling.
Yeah.

But, yeah, hopefully
that will change this time.

Go, Michael.

Our bench probably
has the hardest cook today,

the bottom of the food pyramid,
the least amount of ingredients,

so head down and focus, I think.

My dish will be called
carrots and passionfruit

with a lightly smoked coconut milk.

Sorry, Max, I'll move over.
I'm taking up your bench.

Get off my bench.
Sorry, brother.

I know you're a Favourite,
but come on.

I'm making a carrot
and passionfruit sauce.

I've got some carrots
to go into the oven to roast,

just nice big pieces of carrot

and little chunks, so you've got
different textures of carrot.

I'm going to make
a little carrot top oil.

So, hopefully that'll make it
a little bit more savoury.

The guys next to me,
they're both moving very fast.

They're both working very cleanly.

If you look at the standard
of food those Fans are cooking...

I'm making a garden broth.

..I mean, it's ridiculous.

Right. Mon, what are you doing?

So, I'm doing, like, shallots
with date, cauliflower, parsnip.

All that stuff.

I'm kind of confident
with today's cook.

I'm thinking of using the dates and
shallots and sort of heroing them.

Montana.
Yes.

What's cooking?
What's cooking?

I've got a cauliflower
and parsnip puree.

Yeah.

Then I'm doing a shallot
and date, like, stuffed shallot.

And then I've got a broth
and a fennel and dill oil.

Yum!

Cool. I love that.

I love it. That sounds great.
Thank you.

You got enough time?
I think so.

Hopefully, we'll see.

Good luck.
Thanks, Jock.

I think Jock
definitely understood my dish,

but using the dates,

I'm definitely worried about my dish
being too sweet.

So, I'm hoping
that I can balance everything out,

get a good hit of salt and acid
into some other elements

to balance out that sweetness.

And I think
if I pull off everything,

I'll be in a good chance
to win that immunity cook.

Just remember to breathe.
Remember to breathe.

Thank you.

So well balanced.
Yeah.

What are we thinking out there?

Who are you liking so far?

Sashi's making his mum's curry.

I'm excited about that,
because it's his mum's, right?

And then Tommy
with his ravioli thing.

So, I'm liking the sound of that,

but I'm loving the sound
of Harry's clean, crunchy granita,

strawberry, tomato, roast tomato.
Strawberries. Fresh.

Like, all that sounds amazing to me.

And then on the front bench,
I'm intrigued by Michael's.
Yes.

Because it's, like,
passionfruit, carrot.

How is the carrot going to get
a voice over the passionfruit?

I'm not sure. That's full-on.

There are some good little battles
going on out there,
like bench to bench.

Yeah.
It's exciting.

So, this is the sauce
that goes over the fish.

Just ginger, scallions, oil
and soy sauce.

There was a light soy sauce
in there, wasn't there?

I've got access to the full pyramid,
but it's not a full pantry.

Light soy...

I can't find the soy sauce
that I usually use.

White soy. White.

Oh... Oh, man.

And all I see is white soy sauce.

I'll probably have to use it
if there's no other soy.

I've never used white soy sauce
in my life.

OK, let's taste this.

What is this thing?
Like, this is really strong.

Is this too risky using a condiment
that I've never used before?

Oh, man.

Arrgh.

I'll just take the whole thing.

75 minutes to make a cake
is not a long time.

It's just easier.

But, you know, some risks pay off.

Fingers crossed.

Steph.
Hi.

It smells incredible already.
What are you doing?

I'm doing...
I reckon I know.

Can you smell it?
There's a cake in the oven.

Cake in the oven.
Love it.

So, the only question really
is what kind of cake?
Yeah. Yeah.

Lots of chocolate.
Yeah.

Lots of peanut butter.
Yeah.

And some jam. Stack it up.
Love it.

But I've got to see
how fast I can cook the cake.

We'll see how we go.

You seem sort of
a little bit nervous.

I'm like,
"This cake has got to bake."

People are starting to call me
the cake queen. And it's terrifying.

Good luck.
Thank you.

Because you've got to bake it,

you've got to cool it
and then you've got to build it

and it's still not cooked.

This is so scary.

Come on, guys.

Go, Julie!

JULIE: The energy in the kitchen
is great.

It's like a whole bunch of people
just doing what they love to do,

fully focused, fully in the moment,
just loving food.

Yes, Julie!

I know how I want my dish to look
when it's finished,

I can see it in my mind.

So, I'll have a cauliflower soup

and building a little pile
of yummy things on top of it.

Roasted pumpkin...

Looking good, Jules.

..pine nuts and then that crispy sage

and the nutty burnt butter
will go sort of all over that.

I look over and see that Jenn
has this big board

with all these dishes on it.

And Mel has made
this amazing gluten-free pasta,

so technical, and it looks beautiful.

I think, "Oh, yeah. Protein."

Like, I could have done chicken,
I could have done a steak,

I could have done anything.

(SHOUTS OF ENCOURAGEMENT
FROM THE GANTRY)

I wonder if I've made the best use
of my tiers of the pyramid today.

JULIE: I only realised sort
of towards the end of the cook,

that Jenn has got a whole bunch
of things on the go,

using all three tiers that we have.

I'm only using two.

I don't have protein.

I guess my strategy for choosing
something so simple today

is just that I don't want to overload
myself with things to do

because that is where
things fall apart.

But I think I'm going pretty well.

My pumpkin looks like
it's going to come together in time.

My cauliflower soup is cooking down.

I do have time to add a protein.

I've decided to go with speck.

This is going to be really crunchy,
salty and savoury.

It smells good, Jules.
Thank you.

It's just a flavour bomb
that lifts everything.

It's bacon. Always smells good, eh?
(LAUGHS)

So, this is just the sauce
that goes over the fish.

For the ginger and spring onion oil,

what gives that flavour at the end
is soy sauce.

There's no regular soy sauce
in the pyramid,

so I need to use this white soy,
and it is pungent.

Salty.

It is really salty.

Definitely needs
a little bit more sweetness.

I use sugar to balance out
the saltiness of the white soy.

And keep tasting
until it resembles something

that I know will work for this fish.

(SHOUTS OF ENCOURAGEMENT
FROM THE GANTRY)

That will be so beautiful.

I'm so hungry.
Same.

STEPH: I've taken the cake
out of the oven, I've let it rest,

so I'm going to chuck it into
the freezer to get it cooled down.

Good girl, Steph.

To make the peanut butter cream,

I'm going to loosen it up
with some fresh cream

and then fold through
some whipped cream as well.

The concern for me in this challenge
is the limited amount of time

because I need this cake
to cool down

so that I can assemble it
in the way that I want to do.

To actually get something up
and assembled

and presented to the judges as a cake
in just 75 minutes,

that's a little bit of pressure,
so I'm kind of terrified.

Looks good, Steph.
You've got this.

If you want to get into
tomorrow's immunity challenge,

all you've got to do
is beat your bench

15 minutes to go.
Yep!

(CHEERING AND APPLAUSE
FROM THE GANTRY)

Come on!

Getting your step count up, Harry?
Yeah.

Carrots and passionfruit, yeah?
Yeah.

Just the flavour I've always liked.
Very nice.

Carrot and passionfruit
are the stars of my dish,

and I've brought in some coconut milk
for a little bit of richness.

You're always looking
for that little edge in MasterChef

and a step or a cooking technique

that can add extra flavour
and also wow the judges.

So, if I can add a little bit of
smoke to my coconut milk as well,

I think it would help lift the dish.

Oh, Michael's got the smoker going.
Look out.
Yeah.

I'm just trying to keep myself
in with a chance against these Fans

because up on the gantry,
you've got people

that have won this competition

who are cooking
in Sunday night's elimination,

and I don't want to be
the first to go home.

ANDY: Smoking there, mate.
Yeah.

Hopefully, I'll get in
that immunity cook tomorrow.

Oh, sorry if I splashed you.
Nah. It's all good.

Rogue puree.

With my dish,
I'm worried that it is quite heavy.

The dates are a really sweet,
strong flavour,

so I'm hoping
that I can balance everything out.

Middle Eastern works really well
with dates.

It's featured a lot in the cuisine,

so I've decided to get some
Middle Eastern spices in there.

I'm going to use some cumin seeds,

coriander, fennel seeds...

..and ground cinnamon

and also use citrus fruits...

..just to get that hit of acid
to balance out that sweetness.

I really want
to make those vegetables sing

and hero them
as best as I possibly can.

And I think if I can pull it off
as I'm hoping to,

it'll be a potential
immunity-cook-worthy dish.

Sashi, that looks amazing. Amazing.
Thank you, guys.

Chuck one up here.

Please.

They look good, Keyma.

Oh, thank you.

Make extra.

You can put Vegemite in there.

Oh, yes. Yeah, that's mine.

Tommy, how are you making
your dumplings?

So, I'm layering it,

and then I'm putting the pate
in between

and I'm going to layer it
and then I'm just going to fry it.

Yeah, yeah.

To assemble
my daikon dumpling wrappers,

it's super intricate kind of work.

I get the daikon wrappers, fold
it in with a little bit of pate...

It's, like,
a mushroom and spring onion pate.

..and a slice of spring onion,

fold it up
and just continue that same layering.

Daikon wrapper, spring onion pate.

Just keep going and going
until I get about six layers.

This is not gonna work.

I'm making a tomato, strawberry
and grape salad

and a cucumber and coriander granita.

Go, Harry. Come on.

The next element on my dish
is a tomato oil.

It's a bit of
a last-minute add-on to the dish.

I would love to be
in the immunity cook for tomorrow,

so I've put a lot of pressure
on myself today

to really bring out a dish that is
the next level of what I can do.

And I think adding the tomato oil
might do that.

I have caramelised
some cherry tomatoes off in a pan.

And then I blitz them
with some olive oil

and strain it through a muslin cloth.

Hopefully, this has given me
a really creamy, rich tomato oil,

which I'll just add dots of
throughout the salad.

God, I hope this tastes good.

From the top to the bottom,
from the back to the front,

you've only got five minutes to go.

Let's go! Five minutes.

(CHEERING AND APPLAUSE
FROM THE GANTRY)

I want to see this cake.

STEPH: I'm running out of time.

Everything has got
to come out of the fridge now.

Go, Steph.

That looks beautiful.

Thank you.

But my cake, it hasn't been in the
fridge for as long as I would like

and I'm just wishing, I'm hoping

that this cooled down enough.

The cream is looking a little bit
loose, so I'm a little bit worried.

All good?
We'll see. I hope this holds.

Oh, yes.

Come on, Steph. Get the hustle on.
Yeah.

As I'm piping it, the peanut butter
cream looks like it's holding shape.

Go, Steph. That looks so good.

I'm on the final layer

and I'm putting my strawberries
and raspberries on top.

But I have to get the acetate off.

Well done, Steph. Come on.
You can do it. You can do this.

(GASPS) No!

(GASPS) Oh, no. What has she done?

Oh, God.

So, the mud cake has done a mudslide.

Oh, my God.
You got it, Steph.

You'll be right, mate.

The cake's collapsing.
The cake's collapsing.

My chances of winning today
against these two next to me

have just kind of slid away
with the mudslide.

(SIGHS)

ANDY: You've only got five minutes
to go!

ALVIN: Oh, my God.
SARAH: Oh, no! What has she done?

So the mud cake has done
a mudslide...

Oh, God.

She took it off too soon.

..but I've just gotta power on
and save what I can.

Well done, Steph. Come on.
You got it, Steph.

You can do it. You can do this.
You'll be right, mate.

Ooh.

Oh, that looks great, Chris.

DULAN: Chris, you good?

Yeah, I'm good, I'm good.
I think I'm almost ready.

Mate, looks good, man.

Is there chilli?

Uh-oh, that's a late pantry run.

Just chilli.
MEL: Oop! Oop.

This is for you.
Holy moly.

You're gonna need
a few more than that.

(APPLAUSE)
(LAUGHS)

Heads up - three minutes to go!

JOCK: Let's go! Three minutes!
Come on, guys!

(APPLAUSE)

Come on.

MICHAEL: You forget about
the pressure of walking back
into the MasterChef kitchen.

As soon as that clock starts
ticking, it just changes everything.

So I'm trying to focus
on these carrots,

just have to make sure
they all taste perfect.

Ooh, sexy.

Let's hope so.
(LAUGHS)

HARRY: The execution of this dish

is super, super integral to it
really working in the end.

I wanna make sure that everything
is really perfectly placed

and there's enough of each element
on the dish

so that it all marries together and
I'm not gonna end up with something

that's too sweet, too salty
or too tomatoey.

I start with my tomatoes

as they're kind of the beautiful
focal piece of the dish.

And then nestling in around that,
the strawberry and kohlrabi,

making sure it's all really
delicately placed within the bowl.

It has to be just right.

I've got absolutely no time
to be looking over

at what Tommy and Keyma are doing.

Beautiful, Tommy!

I need to stay
really, really focused.

Because balance is the key
to this dish.

Oh, I need to get that granita
into a bloody bowl.

Eeew!

One minute to go! Let's go!
Come on, guys.

(APPLAUSE)
WOMAN: Guys, one minute, let's go!

Keep pushing.

Plating this dish, I'm super happy
with how the flavours came together.

Just really well balanced,
so I hope the judges think the same.

TOMMY: They're looking really good.

I'm really happy with the way
these are looking right now.

Let's just see if everything else
is gonna work together with it.

30 seconds!

There it is!
(CHEERING)

(ALL CALL ENCOURAGEMENT)

JULIE: My biggest doubt coming back
has been this level of competition,

this level of stress, whether or not
the cooking that I did 13 years ago

and what I've been doing since,

if that's enough
in this MasterChef kitchen anymore.

Is my cauliflower soup too simple?

Come on, guys.

Looks beautiful!
Let's go, Mel!

10...
ALL: 9, 8, 7,

6, 5, 4, 3, 2, 1...

That's it!
(CHEERING AND APPLAUSE)

Good job, man.
Well done.

That looks good.

I'm hoping that the fish is cooked
perfectly and that the flavours work.

I...I don't know.

I'm happy that I plated up.

So any good feedback that I get
from the judges would be awesome.

I don't know how this will go.

Pretty simple here - all you've gotta
do is beat the people at your bench

to win a spot in tomorrow's immunity.

First up, second bench, it's
Keyma, Tommy and Harry, let's go.

(APPLAUSE)

HARRY: I would love to be
in the immunity cook for tomorrow.

Cooking up against Tommy and Keyma
has really pushed me.

Going up against their flavours
and how they cook,

I really knew that I had to be
something a little bit more

than what I've done before.

Hopefully, I'm in with a chance.

So, Keyma, what have you cooked?

I've made vegan arepas.

Tommy?

Daikon dumplings with a mushroom
and spring onion pate inside.

Harry?

Uh, it's a strawberry
and slow-roasted tomato salad

with a coriander granita.

Yum. Shall we?

This is gonna be messy, isn't it?

Yes, that's the way it is!
(CHUCKLES)

I actually just scratched my head
a little bit

'cause this is a tough one.

Keyma, we'll start with you.

There's a lot of good things
going on here.

The filling - a lot of guts,

but I just feel like there's 5% of it
which is not there.

MEL: I agree. There is
a really great show of skill

but you are holding back.

Yep.

Tommy...

..great work, mate.

Stunning-looking dish and
great bold, strong flavours.

Tommy, you are always able to bring
great flavours

but it makes us so happy to see
your techniques continue to build.

The shape, the cooking
of the actual dumpling itself,

everything about it
was absolutely gorgeous.

Very pleasing dish all in all.
TOMMY: Thank you.

Harry.
(EXHALES AND CLICKS TONGUE)

Two from two hits in this kitchen.
Um...

..the hits keep on running.

The hits well and truly
keep on running with that dish.

That was the ultimate display
of sweet-and-sour for me

in such a good way.

Like, roasting those tomatoes,
you already get sweet-and-sour.

But then backing it up
with that cucumber-coriander granita

and the strawberries

is like sweet-and-sour again.

That is unbelievable cooking.

Well done.
Thank you.

With most of the pyramid
to play with, it's row three.

(APPLAUSE)

JULIE: Melanie and Jenn and I
take our dishes up to the front.

It would mean so much to me

to be in the very first
immunity challenge tomorrow.

It affirms that I've come back
with some skills

that I have to offer.

Because I'm still so unsure.

Um, and I'm...I'm nervous as.

These guys are really good cooks.

I don't know if this cauliflower soup
is enough.

enjoy another serving
or savour past seasons at:

OK. Melanie, what have you made us?

I've made a gluten-free
roast pumpkin

and goat's cheese
double-stuffed ravioli.

Thank you. And, Julie?

It's a cauliflower soup
with roast pumpkin and burnt butter.

Jenn?

Uh, I've made a family meal.

So there's mapo tofu,
stir-fried pipis

and a salad of kohlrabi
and lotus root.

Alright. Shall we?

Alright. I'll start with the soup.

It's gutsy, ballsy,
bringing a cauliflower soup.

One of the best cauliflower soups
I've ever eaten.

It's a pure expression
of cauliflower,

and the texture is magical.

Then you've gone next level with
the burnt butter, with the herbs

and that speck! Yessss!
Speck. (LAUGHS)

I think that might be hard
to beat today.

Thank you.

Melanie, gluten-free pasta.

The goat's cheese
and the roast pumpkin...

..it's like Jules, it's perfect,
wouldn't change a thing.

The pasta work is awesome.

That is right up there.
That is really well done.

Thank you.

Jenn.

Your mapo tofu was fantastic.

You worked with what you had,
and what you produced

was something that had that
gorgeous home-style, soulful,

really nourishing food.

Everything about it was
just delicious and more-ish

and I'm so happy for you.

Thank you.
Thank you.

Thank you.
(APPLAUSE)

Well done, mate.

Next up, we've got the guys that had
ONLY fruit and veg to work with.

Let's go, front bench.

Go, Michael.

Wow.

Montana.
Yes.

I cooked a date and shallot
stuffed shallot

with a cauliflower
and parsnip puree.

I really enjoyed that.
I enjoyed the flavours.

I love the balance.
Yay.

The flavour combination
is really well done,

I'm not missing meat at all.
(APPLAUSE)

JOHN: Well done.

Max.

I made a garden broth with
different textured fruit and veg.

That is a sexy bowl of food

and I did not expect to see dishes
that look like this

so early on in the competition.

Well done, mate.
Thank you very much.

(APPLAUSE)

Michael?

So we've got carrots
and passionfruit

with some carrot top oil.

The passionfruit-carrot guy.

Brilliant, I love it.

This sauce,
it's got loads of flavour.

You excite me in this kitchen.
Thank you.

(APPLAUSE)
Well done.

Last but not least,
the guys who had no excuses

'cause they had the full pyramid -
bring it on, the back row.

(APPLAUSE)

I'm walking up with Sashi
and Steph next to me,

and Sashi's curry just looks like...

I mean, that's textbook.

(WHISTLES)
Hey, hey.

Steph, what have you cooked?

I've cooked a chocolate mud cake
with peanut butter cream and jam.

Sashi, you?

I've made a home-style,
yoghurt-based chicken curry

with some roti.

And, Chris?
Steamed snapper with ginger
and spring onion oil

with a side of Chinese broccoli
in garlic oil, and jasmine rice.

Steph...

..what happened?
It's a bit hot in the kitchen,

everything kind of collapsed.

But I think I saved it.
Um, I've got the top slice.

And, Chris, how did you go?

I found out that I didn't have light
soy and I had white soy instead

and it tastes completely different.
Yep.

So I'm hoping the flavours work,
fingers crossed.

Rightio, we might dig in.
Do you want to do the honours

with the fish.
Lucky us.

Steph.

Promised us a mud cake
and you gave us a mudslide.

(LAUGHS)

That peanut butter cream,
however, is spectacular

and I would eat it out of the bowl
just by itself

and probably call it a win.

Sashi.
Yes.

Mum's curry.

I love nothing more
than a family recipe

and particularly if it's your mum's.

The flavour was epic,
chicken cooked beautifully.

The bread - that's...

..easily one of the best rotis
we've seen in the kitchen.
Yep.

Crispy, still beautifully pliable
in the middle.

The bread is epic.

You went so far in terms of
being able to bring us

to your family kitchen

and experience the chicken curry
the way your mum makes it.

It was absolutely gorgeous.

It really makes me smile
when I can experience food like that.

Well done.
(APPLAUSE)

Chris.
Yep.

This is definitely David vs Goliath.

I mean, I know who I'm up against.

This competition has just ramped up.

I just hope everything
I've got is enough.

MEL: Chris.
Yep.

I mean, you had to know
with a dish like this

that I was going to be extremely
opinionated about it.

You were in reasonably
unfamiliar territory there,

using a condiment that you're
not overly confident with.

I'm really happy with it. I think
you did a very, very good job.

I think you did quite some justice

in achieving a beautiful
salty-savoury balance there

and still allowing the ginger and
the spring onions to kind of sing.

Beautifully cooked
piece of fish as well.

I think you did an amazing job.

Thank you.

I know you were super worried,

standing next to Sashi was, like,
playing into your head a little bit.

Yep.

But instead of that, you did exactly
what you set out to do.

Everything is so bloody delicious.

(APPLAUSE)

Fantastic.
Thank you.

Today, we challenged you to
work with a limited pantry

based on the classic food pyramid.

We were so impressed that you used
these restrictions to your advantage

and put up some
truly inspired dishes.

However, only the best dish
on each bench

will progress to tomorrow's
immunity challenge.

So let's find out who cooked them.

Max, Michael, Montana,
you had the toughest assignment

with the most restricted pantry,
that bottom level,

using just fruit and veg.

But the dish at the top of the class
from the bottom of the pantry...

..was cooked by...

..Montana.

(APPLAUSE)

Montana, that was a deceptively
well-balanced and delicious dish

that showed considerable technique.

Well done.
Thank you. (GIGGLES)

Thank you.

Righto, the second bench.

Keyma, Tommy and Harry,
it was another tricky cook

'cause you didn't have much more
at your disposal.

But...

..there was one clear standout.

And that was cooked by you, Harry.

(APPLAUSE)

Well done.
My first hat-trick ever.

(ALL LAUGH)

At the third bench,
it was Melanie, Julie and Jenn.

You had the added bonus of proteins,
eggs and milk to play with

and all of your dishes were
comforting in their own special way.

But there was one that was flawless.

Aw.

And that belonged to you, Julie.
(APPLAUSE)

And to the back bench,

Steph, Sashi, Chris, you guys had
all the ingredients and no excuses.

Yes.

It was a tough decision for us.

But the best dish on this bench...

..was cooked by you, Chris.
(CHEERING AND APPLAUSE)

Serious? Oh, my God.

I don't believe it.

I gotta call my mum and dad.

I don't think Mum and Dad
will believe it either.

Well done, Chris, beautifully
cooked dish. Lovely sauce.

And you know what? All that worry
and concern standing next to Sashi,

you needn't have bothered, mate,
because you've taken it out.

Well done, mate.
Thanks.

Good job.
(APPLAUSE)

ANDY: Montana, Harry,
Julie and Chris,

one of you will win immunity from
Sunday night's all-in elimination.

So go home and do
whatever you gotta do

to come back here, ready and raring
for a big one tomorrow.

See you, guys. Well done.
JOCK: Well done.

JULIE: Alright. Home we go.

I've got a shot at immunity.

I'm proud to be representing
the Favourites

but I'll be up against
the young guns.

Tonight you're my friend.
(LAUGHS)

They have come in
with mad skills and mad ideas.

Well done, Jules.
Thank you.

I'm gonna have to really fight
for immunity.

What a day.
What a day.

VOICEOVER: Tomorrow night
on MasterChef Australia...

MONTANA: Ooh, whatever is under
this cloche right now

could be the thing
that stands between me

and winning immunity.

It's 3 vs 1...

JULIE: It's excruciating.

..will the pressure...

Oh, there's no way
this is a wining dish.

..rain over
the original

MasterChef queen?

Captions by Red Bee Media