Original subtitles

VOICEOVER: Previously, on MasterChef Australia...

(CHEERING AND APPLAUSE)

..culinary royalty was in the house.

MINDY: I am just starstruck.

CLARE: Let's go!

Her inspiring fine-dining service challenge...

HARRY: There is so much that I can learn from this incredible woman.

As you start dressing, start thinking about height

and things like that.

..put the Fans... Let's go, we need to move.

..and the Favourites to the test.

Service, please! BILLIE: We have all hands on deck.

Oh, wow. That IS good.

Both teams were on fire...

We're done!

..but the Fans won with another dessert

that was dish of the day.

MEL: That was a masterclass

in elegant restraint.

ALL: Go!

Tonight, they're cooking for immunity.

ALI: I'm feeling really razzed up.

It's actually quite intense.

Who will be safe from Sunday's elimination?

# '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. #

MATT: Why are we walking so fast?

We could walk slower. 'Cause we're high on life.

(ALL LAUGH)

Everyone's in really high spirits today.

It's good, it's just the Fans.

It's our first all-in Fans immunity cook.

It's awesome.

We all have the chance to save ourselves from Sunday's elimination.

Get in there, guys.

There you are!

(APPLAUSE)

Let's go, Fans!

Look at the smiles on these guys. Huh?

Today, it's immunity day

and you guys are all Fans.

Yay. (ALL LAUGH)

Harry, how's the vibe?

Awesome. The vibe's great, everybody's in a really good mood.

I think it's gonna do such great things for morale.

You must be learning so much off these guys as well, hey?

So much. We're learning, like, just buckets

and we couldn't ask for a better...

So it's your fault?

(LAUGHTER)

Thank you.

Let's get into it, shall we?

Ooh.

(ALL EXCLAIM) The mystery bowls.

MEL: Each ball has one of three ingredients written inside.

You'll need to feature the ingredient that you've chosen

in round one.

Ooh. OK.

Daniel, you're up first.

If there's kale in there, I'm gonna be spewing, hey. (CHUCKLES)

Kale. Toss some cabbage.

(ALL LAUGH)

Pokemon.

It's tea.

(ALL EXCLAIM)

JOCK: You don't look that happy about the tea.

Nah.

Look, I've had the worst, I've had kale.

(LAUGHTER)

Matt, you're up.

Tea.

The tea, perhaps.

Oh, here we go. Milk?

Coming up next, it's you, Steph.

OK.

Go, girl.

I'm looking at all you. You stay away from my milk.

(ALL LAUGH)

OK, we know there's tea, we know there's milk,

but there is one more thing.

There's one more thing?

Do you have that one other thing?

ANDY: Yes, she does.

It's cinnamon!

ALL: Cinnamon.

Ali.

Do you want me to pick one for you? Yeah.

Pick tea, please, Jock. You want tea?

Here it is.

Ho-ho-ho! (LAUGHTER)

Boom! Alright!

Jenn, you're up next.

Milk. Milk!

Alright.

Milk. Milk.

Sorry, Harry. (LAUGHTER)

Tea!

Montana and Harry.

One, two, three... BOTH: Cinnamon!

Cinnamon!

HARRY: I really wanted milk.

I have absolutely no idea what the challenge is today.

But because it's an immunity cook,

they're gonna throw bigger curveballs at us.

Righto, Daniel, Keyma and Ali, you guys are cooking with tea.

ALL: Yay. Whoo.

Jenn, Matt and Melanie, you guys are cooking with...

ALL: Milk! Milk!

And Harry, Steph and Montana, you guys have...

ALL: Cinnamon.

Alright, here's some rules.

In round one...

..cooks with the same ingredients will be battling it out

against each other.

(ALL CHUCKLE)

If you cook the best dish in your trio,

you'll move on to round two to battle it out for immunity.

Ah, crap.

I am in a real sandwich of heat right now.

You're so happy, aren't you? (LAUGHS)

Two absolute dessert queens with cinnamon?

I really am gonna have to pull something special out today

to beat them.

You'll have 60 minutes to create your dish. Oh!

The pantry and the garden are both open.

Are you ready? ALL: Yes.

Good. 'Cause time starts now.

(APPLAUSE)

(ALL CALL ENCOURAGEMENT)

Go, go, go, go, go. Come on, let's go.

JENN: I'm definitely nervous about going up against Melanie and Matt.

In order to advance to the second cook,

you need to be the best of the trio.

I have mixed feelings, I was really hoping for tea.

It's all milk. (LAUGHS)

Milk it, Jenn, milk it. (ALL LAUGH)

I wanna make an ice-cream, that's gonna be the main thing.

And some sort of crumbly thing, hopefully, milk flavoured.

(CHUCKLES)

MATT: The dish I've got in mind to feature milk is

a traditional South African dish called Melktert.

Being South African, this is a recipe my mum used to make.

Just a...traditional tart with a milk custard in it.

And I'm gonna maybe serve it with an ice-cold glass of milk.

Who doesn't love an ice-cold glass of milk?

Santa loves it, I love it.

The judges, I reckon, will love it.

Yeah. Milk's great. (CHUCKLES)

MELANIE: Matt? Yo.

The caramel in your pressure test the other day,

how long did that take? (CHUCKLES)

Uh, like, 20 minutes.

20? Yeah.

(MUTTERS)

For today's cook, I'm making milk cream tuile cones,

some milk caramel and some toasted milk powder.

That will do.

None of us want to be in that elimination.

To win immunity would be awesome.

Oh, beautiful, Mel!

Oh, she's looking alright. (CHUCKLES)

MELISSA: This is really interesting, we have milk, tea and cinnamon

and 60 minutes.

Which one would you want, if you had a choice?

Milk, all day long. Milk, all day long?

All day long.

There's a very old Italian dish where it's like pork cooked in milk.

Oh. I'd probably do that.

Yeah.

It is one of the ugliest dishes you'll ever see

because you can imagine you get all that sort of curdling going on

with the sauce after it's cooked. That's so good.

You whiz that into a super velvety sauce and then redress it.

Pork on, couple of little side hustles, see you later.

You drink more tea than anyone, surely you'd go there?

I... No, cinnamon, actually. Cinnamon?!

I'm thinking North African, I'm thinking Middle Eastern flavours.

But, I mean, tea, it's so versatile, so many choices.

Yep. Like Earl Grey, Bergamot. (GAGS)

(LAUGHS)

Not your favourite thing in the world.

Doesn't matter what WE wanna cook. (LAUGHS)

It's all about what THEY wanna cook and I wanna find out.

ALI: I'm super excited.

I've not had an immunity cook before.

It's a bit more fun.

This is the first time we've cooked next to each other.

I'm excited. It is.

I'm up against Daniel and Keyma today

and we're all working with tea.

Hey, Ali. Hi.

I see a lot going on here. We've got creamy, steepy, tea things...

Yep. ..going on.

Yep. What's the dish?

Cup of tea ice-cream. Yep.

Erm, sugar-dusted shortbread.

Lovely. And a tea caramel.

I've never made tea ice-cream before

but I want to make sure there is enough flavour

'cause I want it to taste like a cup of tea.

I think that it sounds fantastic. Thank you.

I can't wait to taste it. Thank you.

Whenever I call my mum in the UK, because of the time difference,

she's always in bed, having her cup of tea and a biscuit.

Like, we love a cup of tea and, um, this is my mum's recipe.

It's the full Scottish.

KEYMA: I don't cook with tea.

I really wanna swap, actually.

Can we do, like, a swap tea for cinnamon?

But that's not allowed, obviously. Hmm.

I think my strategy will be to think about something

that actually speaks to me.

I can't work with something I don't like to eat

so I'm making a milk chocolate ganache with cream cheese.

And a chai ice-cream and a chai tuile.

I really want this.

And I'm pushing myself to do this. Yes.

There you are.

(CHUCKLES)

ANDY: What is going on with your bench?

Like, well, the floor?

I know. I actually...

I'm disgusted in myself.

Mate, you should see it over there! There's...

Tea leaves and...

There is just chaos going on.

Oof.

I'm making a bloody mess

but I'm really just doing this ad lib at the moment.

I'm really just making this up as I go.

It's quite an easy dish, really, it's damper and tea.

Which is something people do when they're not even trying, but...

..trying to bring it into the MasterChef kitchen,

obviously, I have to be... somewhat elevated.

So today, I'm making Jilungin tea-infused damper

with a burnt honey and tea syrup and some Chantilly cream.

Whipped cream. (LAUGHS)

So pretentious, isn't it? (LAUGHS)

Alright, you're almost halfway there, you've got 31 minutes to go.

(APPLAUSE) Come on, guys! Whoo!

Whoo!

Come on, Dan! Yes, whip it. Whip it good.

Yes. Whoo! Whoo!

(LAUGHTER)

Mm.

Montana, ice-cream machine out. Andy.

That excites me. Good. I'm glad.

Cinnamon ice-cream or some other ice-cream?

Cinnamon ice-cream. Cool.

Um, and then rhubarb and apple granita. Yep.

I just wanna play into the philosophy of doing less perfectly

and nail that.

Hang on, who's taught you that?

(LAUGHS) This guy.

It is such a good philosophy, because those last two desserts,

one in the Shannon Bennett service challenge,

one in yesterday's challenge,

they were perfect and they had three things on them.

You just gotta do it perfectly. Yes.

And you can do that. Yes. Good.

You've shown us before.

I'm up against Harry and Steph today.

They're both very strong cooks

but I just know I need to do the best dish that I possibly can.

Hopefully, simple and perfect will win the challenge today.

Oh, something smells so good.

Yeah. ALDO: Oh, the cinnamon.

Cinnamon, love the flavour, love it with apple,

so I'm gonna do an apple tart.

Nice work, Steph!

I have made this dish before but it usually takes me a lot longer to do.

So, um, I'm not gonna lie, I'm a bit worried.

I have to blind bake my tart shell before I fill it with frangipans.

Just gonna have to power through it.

Let's go, let's go!

I want that immunity so bad.

I'm terrified of going up against Steph and Mon.

They're just flawless and really accurate in how they cook,

which is very different from me.

So it's gonna be really, really hard to beat them today.

Harry... Coming back, coming back.

How are you? "Yeah, great. I'm awesome.

"I'm cooking with cinnamon today

"and I've just always thought this was my challenge to win."

(LAUGHS)

"I guarantee I'll be in round two."

Hello, Harry. Hey, mate.

How you going? I'm good. I'm good.

There's a lot on the go here already. Yeah.

What are you gonna do? I'm real excited about this cook.

I'm gonna try and do passatelli, which is breadcrumb pasta. OK.

Um, and with just a really mushroomy, vegie, cinnamon broth.

I'm interested.

But there is so much that needs to be done in terms of the balance.

Yep.

And making sure this is like classic you.

Punch-in-the-face flavour. Definitely.

If you can pull this off, you're straight into round two.

This pasta is very different.

Passatelli is pasta made with breadcrumbs

and then it's just eggs, a little bit of parmesan, some salt

and I put some porcini mushroom powder in there as well,

just for a bit of extra flavour.

It's a really different dough and if you overwork it,

it can just go hard and nasty.

And so I wanna make sure that I'm being really gentle with it,

giving it enough time to rest.

I've never made anything even similar to it before.

If there's a day to take a risk, it's today.

No time to stop for a cup of tea, 20 minutes to go!

(CHEERING AND CALLS OF ENCOURAGEMENT)

Jenn! Hello.

You've got milk. Yes.

When I think of milk, I always think of something sweet

so I'm gonna go with my instincts today and make something yummy.

What are you making? I'm making an ice-cream.

What flavour is it? It's milk-flavoured, of course.

Um... (GIGGLES) Milk ice-cream?

Yes. Milk, cream, condensed milk.

Yep. Bit of milk powder.

I'd like to make a crumble element.

So at the moment, we've just got the ice-cream?

Yes.

I can't say I have a super clear idea

of what my finished dish will look like,

but I know I'd better work faster.

I need something to give crunch.

Um, you don't have much time left to get that in order.

Um...

It's literally crunch time.

JENN: I've got my ice-cream in the churner.

But I need to come up with my crunchy element to really complete the dish.

Jenn! What did you make?

Um... (GIGGLES)

Um, I'm not gonna have much to give to the judges after this.

How can I get good crunch in a short time possible?

Um...

Oh, God.

Rice Bubbles. Instant crunch.

If I can make some sort of base to bind it and flavour it,

I think it will become the perfect crunchy element for my dish.

And I'm thinking of, like, a milk thin shard to go on top of that.

MATT: Any tips?

They gonna come off alright, you reckon?

I hope so.

All you gotta do is beat your bench and you're straight into round two.

15 minutes to go.

Come on, guys! Come on!

(APPLAUSE)

MINOLI: Whoo-ooh.

Come on, Matt.

Where's my sugar?

My chance at immunity would just be so stellar right now

but...going up against Montana and Steph -

two girls who have shown they are incredible with desserts -

feeling the pressure to kind of do something different

so I'm cooking a passatelli with a cinnamon broth.

My pasta dough's resting,

the thing that I need to move onto now is my beautiful vegie broth.

So the flavours are really simple but super yummy.

Just lots of like bay leaf and tomato.

But what that allows is just a really savoury vehicle

to carry the cinnamon flavour across.

MONTANA: I'm sticking to my guns today and keeping it simple.

I'm doing a cinnamon ice-cream

with a rhubarb, apple and cinnamon granita.

The cinnamon's definitely there

and I'm actually almost thinking it doesn't need anything

but the two elements. Um...

..definitely risky but, yeah.

You have five minutes to go!

Yeah, you do. One minute!

Come on, you all!

(APPLAUSE) Come on, Fans.

MATT: How milky does that look?

Argh! (GROANS)

Come on, come on, come on. Ow!

JOCK: How are you going, Ali? Yeah, good.

I'm going a full Scottish cup of tea and a biscuit in bed.

Full Scottish, cup of tea... And a biscuit in bed.

..and a biscuit in bed?

(CHORTLES)

(ALL LAUGH)

So it's like a tea ice-cream. OK.

It's down to the wire.

It's a... Yep.

It's tight. It's more than tight.

Is that gonna make it? Have you got a backup plan, just in case it doesn't?

Erm, I actually don't.

How long's it been in there? 10 minutes.

Was it hot when you put it in? No. It was cold.

(CHUCKLES)

It all hangs on whether that sets. Obviously.

Nice going, tea...m.

(LAUGHS)

I really need to get a hustle on.

I've made damper before but I haven't ever done it in 60 minutes.

I've got these cool ideas to use sticks to cook it on

but I haven't done that on a Hibachi before

so it's gonna be interesting, I think.

MEL: You know that's one of Jock's famous dishes

that he's done on the show is a lamb fat-brushed damper... No.

..that's cooked in front of the...diner?

I didn't know that. On a...twig.

Pressure. Beautiful. (LAUGHS) Yep.

A lot lies on if I can get it right.

There's some art work happening.

Taste good? Yeah.

But...need to make sure it's balanced with the ice-cream.

So to make the Rice Bubble milky crumble,

I put some butter, milk powder, malt extract, sugar

to coat the Rice Bubbles.

I pop that into the oven

and hopefully, it'll come out golden and crunchy.

And hopefully, it's gonna work,

otherwise...I won't have anything to serve the judges.

Funny thing is I don't like Rice Bubbles.

I like Fruit Loops.

Which is very bad.

As a dentist, I shouldn't be recommending Fruit Loops.

But they are my secret guilty pleasure. (LAUGHS)

(GRUNTS)

Go, Harry. Harry, go!

One, two, three.

Yes, Harry! Come on!

I'm pushing the passatelli dough through the ricer

and that's going straight into the broth

and I'm going to cook it in there so it sucks up all the flavour.

They look kind of ugly but they taste so good.

I just want the cinnamon to be really pronounced

and really loud within that broth.

Aldo, if I put this in now, will it go too far?

Can you chuck one?

Go, go, go.

(LAUGHTER) 30 seconds.

Today is all about threes, and guess how many minutes you've got to go.

Three! Three minutes to go!

Come on.

ALI: There's literally three minutes to get everything on the plate.

MINDY: They look good, Ali!

The shortbread's looking really nice, it's got the tea sugar on the top.

But I've got to get this ice-cream out.

Literally got everything crossed for this.

And it's worked.

Yes! Yes. Good work! Good save!

Nice. Yes!

It's perfect. It's perfectly set.

Got a lovely kick of that English Breakfast tea at the end of it.

I'm really thrilled, the ice-cream has made it.

30 secooooooonds!

(CHEERING AND APPLAUSE)

ALDO: Come on, Harry, come on!

Here it is! 10!

ALL: 9, 8, 7,

6, 5, 4,

3, 2, 1!

That's it!

Good job, guys. Good job!

Yeah!

(LAUGHS)

How did you go? Oh, well done.

Good job. How'd you go? Great job.

Your milk skins look so good.

JENN: They look better than mine. (GIGGLES)

Everybody wants a spot in round two and to do that,

all you gotta do is beat the other two people on your bench.

And the first bench that we'd like to taste...

..is the milk bench.

Jenn, what's the dish, please?

Um, I made a milky ice-cream with Rice Bubble milk crumble

and milk skin shards.

Melanie, what's your dish?

Um, it is a milk cream tuile cone.

Fantastic.

Matt?

I've made you a milk tart with milk shards and an ice-cold glass of milk.

(LAUGHS) You're like, "I'm nailing this brief."

(LAUGHTER)

OK. We'll taste.

Ice-cream?

Matt, I liked the blonde tart

because I think the flavours were really fantastic.

And I think your tart work was really fantastic.

But it's about the gluey texture.

So I'm torn because the flavours were wonderful,

texture - not so much.

Fair enough.

Melanie, conceptually, epic idea.

Like, epic idea.

The milk cream was delicious, I loved it. It was rich with milk.

Maybe a touch more set would have made the experience a bit better.

Jenn.

I quite like your dish.

Erm, I doubted it because in my head,

it was just gonna be a condensed milk thing.

It wasn't.

It was fun, it was crunchy and the ice-cream was great,

so I thought it was a good dish.

Thank you. Thank you. Thank you.

(APPLAUSE) Well done. Well done.

Next up, the back bench with cinnamon.

(APPLAUSE)

CinnaMON.

Walking the dish up to the judges

and standing next to Steph and Montana

with these two beautiful desserts...

(BLOWS RASPBERRY)

..and I've got this ugly-looking pasta things and some broth...

..my chance at immunity would just be so stellar right now.

It's very nerve-racking.

ANDY: Harry, what did you cook?

Cinnamon passatelli with a cinnamon broth.

Cool. And you, Steph?

Apple cinnamon tart with a cognac custard.

Nice. And, Montana, what did you cook?

So, I did a cinnamon ice-cream

with a rhubarb and apple granita and a cinnamon sugar.

Lots of broth.

Harry, once again, you've proven

that you are so magical with vegetables

and being able to build something that has

a great depth of flavour and a lot of interest in it

without relying on bones to be able to do that.

It is borderlining on being too salty for me.

Um...it's right on the edge.

So some hits and a tiny miss, as well.

Next, Steph, you were, like, pushing the boat out hard

in terms of elements that you wanted to achieve,

and you can kind of taste that.

Your tart shell's beautiful - like, props on that.

The cinnamon is definitely there.

It's just a little bit clumsy when you eat it.

Montana...

..I really enjoyed it.

I thought the ice-cream was great and the granita is delicious.

It's so nice to see you just dial it back,

dial it back, dial it back, dial it back.

It is a cinnamon-forward dessert

without being full-on sediment,

and I really enjoyed that.

So well done. Thank you.

Good job.

Last up, the tea bench.

ALI: I'd really love to be the best dish today.

I've been really hanging out for a win.

Alright. Daniel, what did you make us?

I made an Aussie tea and cake.

Cool. Keyma?

So, it's a chai spiced ice-cream

with a milk chocolate ganache

and a chai tuile.

Last but not least, Ali?

I've made a cup of tea and a biscuit,

which is tea-and-milk ice-cream

and shortbread with tea sugar

and a tea caramel.

Shall we? ANDY: We shall.

Yeah, it's quite thick, Mel.

Daniel, love where the head's going.

You know, I love, you know, where you're kind of

coming up with these ideas.

Damper's so hard. Like, can I just say that?

I just think it was a very hard dish

to execute perfectly on a day like today.

Yeah.

Keyma, love the flavour of the ice-cream.

The tea does come through,

and you're lucky that you really pushed it quite hard.

The chocolate ganache was beautiful,

but because that is the stronger flavour, I'd just watch your ratios.

Yeah.

Ali...

..I love the concept of this -

cup of tea and a biscuit, but done so your way.

I really enjoyed the tea element in the ice-cream.

The texture of it just disappears off your palate,

so you have it and then you're just left with

an English Breakfast tea taste, which was great.

The shortbread - thin, lovely,

nice little dust on the top of that as well.

And it's fantastic.

Thank you, guys. Thank you.

Good job. Well done, mate.

Right, only the best dish from each bench will go into round two.

We thought the best dish on the tea bench...

..belonged to Ali.

(CHEERING AND APPLAUSE)

Good job, Ali. Well done.

Finally, I've got a win. I am absolutely thrilled.

I've been hanging out for that, I really have been.

I'm so, so chuffed.

When it came to the milk bench,

we thought the best dish...

..belonged to Jenn.

(CHEERING AND APPLAUSE)

And the final bench, the cinnamon bench,

the best dish and the one that we enjoyed the most...

..belonged to Montana.

Well done.

Everyone else, unfortunately, your journey towards immunity ends here.

You can head up to the gantry and watch on.

I'm so lucky I didn't get the milk bench.

Well done, guys. Oh, ladies represent again.

MELISSA: Montana, Jenn and Ali, you are all one step closer

to that all-important immunity.

Now, the only thing standing in your way is each other.

In front of us are three cloches,

underneath are three different ingredients.

As a group, we would like you to decide on one cloche.

And whatever is under it, you are all featuring it in your dish.

OK, Montana, I am nominating you

as spokesperson for the three of you.

Oh, my God. Andy's, Mel's or mine?

Mel. (ANDY GROANS)

(GROANING FROM THE GANTRY)

Are you sure?

Apparently. Alright.

So let's see what you didn't pick.

(LAUGHTER)

Starting with Andy's.

Limes! Oh, yum!

Rats!

You also didn't pick...

Fennel. Oh.

Oh, Ali would have liked that.

The ingredient that all three of you are featuring in round two is...

..white nectarines.

Nice. Happy.

Ali's spewing. (JOCK LAUGHS)

White nectarines. It could not be worse for me!

Goddammit!

Ali is salty.

Yeah, she's fuming.

Are you OK with that? No.

(ALL LAUGH) Can I change to Jock's?

I love nectarines to eat as a fruit,

but I've never cooked with them before.

I'm going to have to really think about this one.

Oh, God.

Well, like it or not,

you've got 60 minutes to create a dish featuring white nectarines.

The pantry and the garden are open.

Your time starts now.

Go, girls!

There was no chitchat, was there? Wasn't expecting that. There we go.

ALI: So, this is it, I'm finally in round two of an immunity cook,

but I'm up against Jenn and Montana.

Jenn is a fantastic cook,

and I know Montana is going to pull out some killer dessert.

Mmm, eggs. Eggs, eggs, eggs.

She was literally doing cartwheels

when she saw it was white nectarines.

I could not believe it.

So I'm going to have to think a little bit laterally here.

I think I'm going to go savoury.

Go, Ali! Whoo! Go, Ali!

I really want to win, so I'm a little bit on edge.

They're actually quite tough to get off the stone.

ANDY: Ali. Hi.

You were so angry a second ago when you saw the nectarines.

Well, look, I wasn't thrilled. I don't cook a lot with fruit.

But, Ali, this is your opportunity to turn your pain into gold.

I know. Well, I do like a challenge, truth be told,

so I'm going to go savoury.

I'm going to take on a bit of a sort of a Japanese adventure,

I'm gonna do a squid noodle.

I'm just going to blanch that and cut that really thin into noodles.

I'm also going to do that with a daikon.

I'm going to make a little caramel from the juice.

I'm going to brush that on and blowtorch it.

I'm going to make a little broth,

and I might get some shiso going in there.

I've got some white soy, got some rice wine vinegar...

Um, what else have I got?

Can you breathe for two seconds?

Sorry. (ALL LAUGH)

I feel like people will be able to see

my heart beating out of my apron.

There's a lot going on. Yeah, you're talking really fast.

You're feeling quite nervous... I'm sorry.

..I'm feeling a little bit nervous. Yeah, I'm a bit nervous.

I feel like I've had a double espresso or something.

I'm going mental here. I can't believe I'm freaking out.

I'm like, "Oh, my God. What is going on?"

Calm down, Stoner. Calm down.

Yeah, I really want this today. I've never actually had a win yet.

The idea of this sounds really beautiful,

but what we love about Japanese cuisine is that calming,

kind of clean, Zen version.

And you can't possibly do that when you're panicked.

The great thing about it never having been your day is today could be your day.

Yep. Great.

Go, Ali!

You are one dish away from winning immunity. 45 minutes to go!

Come on, ladies, let's go!

(CHEERING AND SHOUTS OF ENCOURAGEMENT)

WOMAN: Oh, nice, Ali.

Sexy squid. MAN: Squid IS sexy.

You're sexy, Ali. ALI: Shut up.

It's not helping. (LAUGHTER)

Hey, Jenn. Hey, Jenn. You look steely.

You look like you're ready to go. Yes, that's the goal.

What are you cooking? I'm making a salad today.

OK. Yeah.

Nectarine salad, I reckon. Yes, definitely nectarine salad.

I'm going to grill some, going to pickle some,

and then just accompany it with some other nice, beautiful produce.

I think you're sort of underselling this,

because this is an immunity challenge.

You could win respite from the pressure of elimination,

and you're doing it with salad.

(LAUGHS)

They say you don't make friends with salad, but hopefully

you can make an immunity-winning dish with that.

I think Mel is worried about my dish,

so I'm definitely worried that

perhaps I'm not doing enough in the salad.

You know, if it's not enough, there's no chance of immunity today.

JENN: I'm worried if this nectarine salad is going to be enough.

Where's the ginger?

Maybe it needs more ingredients.

Ginger... Oh.

It can't just be a simple salad.

It has to be absolutely incredible,

packed full of flavour,

so that it is worthy of immunity.

I grab so much stuff.

MAN: Come on, Jenn. WOMAN: Go, Jenn. Go!

I start slicing some fresh daikon.

Then I've got some cucumbers and some blanched asparagus,

lettuce, maybe some peas as the textural element,

and hopefully that will help.

Nectarines, they're really nice with something creamy.

And I'm thinking, like, maybe go a little Asian and do a tofu mousse.

Salad is definitely a very risky choice.

So if I can pull this off, it'll be pretty incredible.

Alright.

Going up against Ali and Jenn is definitely nerve-racking.

They're both very strong cooks.

The dish that I'm making today is a white nectarine sorbet

with some fresh white nectarines, a chocolate mousse,

and some toasted almonds.

I need four elements, so, yeah, hopefully I can ram them all home.

I definitely want to take the same mentality of keeping it simple,

and I'm hoping that does me enough to take out that immunity spot.

My sorbet is in the churner

and I need to get started on my chocolate mousse.

Nectarines and chocolate go well together,

but it's just going to be a balancing act,

making sure that chocolate isn't overpowering the sorbet.

Just to sort of have that safety from the elimination

would be everything.

So, yeah, I'm definitely going to fight for it today.

MAN: Go, Ali. Go, Jenn. Go, Montana.

ALI: Clearly I was not calm before. I was freaking out.

Because I've never cooked with nectarines before.

And I just really need to focus.

I've got a lot of things that I've got to get done.

I'm actually going to make a nectarine broth,

and then I'm going to get on to making my daikon noodles.

It's a really great vegetable because of the colour.

It's just going to look like noodles.

The tricky part is I'm going to have to use a Japanese lathe.

It takes a sheet of vegetable down to its core.

I'm rolling it through, and it's just coming off perfectly.

Like a boss.

WOMAN: Nice!

Perfect silken ribbons.

Yes! (LAUGHS)

It's working. It's working. It's gonna...

This is going to work.

This is such a weird experimental dish,

but I think it's going to come together really nicely

with my squid noodle and white nectarine.

WOMAN: Yes, Ali.

MAN: Ali. There's 15 minutes. You've got to be squidding me.

(LAUGHS)

Oh, man.

I've tasted my chocolate mousse with my white nectarine sorbet.

I'm just not 100% sold on the mousse.

I just think that the nectarines have a really subtle flavour.

I just don't want to overdo it.

My backup idea is just a really simple cream.

What's your change?

Um... Mascarpone honey cream...

Yeah. Yum.

And then maybe a basil oil

and just a sort of simple salad with that nectarine.

Hopefully it works with that finished dish.

Time for the last little edits! You've got five minutes to go.

(APPLAUSE) Come on, guys. Go, Jenn.

WOMAN: Go, girl!

WOMAN: Yes. Get that smoky flavour in there. Yum.

Yeah? You happy?

Alright. Dressing in a bottle. Clear up. Plate.

ALI: So literally I have all the main elements done.

I've got the squid ready to go.

I've got the Szechuan pepper oil.

Got the nectarine caramel.

I'm just starting to get things plated,

so I'm just going to go with the charred nectarines

as my kind of garnish.

I've made a little dressing for the squid and the daikon

from some of the nectarine caramel

to actually bring a more rounded flavour to the nectarine.

Go, Ali. You've got this, girl.

You couldn't get more nectarine actually if you tried.

I've got some little bits and pieces in here, like,

a little bit of prosciutto

just to give another little depth of flavour.

I'm winging it and it is probably a super weird concept,

but in my head,

the profile of the flavours is going to work really well.

MAN: Run, Montana, run.

I'm really happy with this dish, actually.

I'm glad I changed from the chocolate mousse.

Plating this dish,

I just want a little spoon of that honey creme fraiche

and mascarpone cream on the bottom.

My nectarine salad and a perfect little quenelle

of that white nectarine sorbet.

And then I'm just going to finish it off

with a little drizzle of that basil oil.

MAN: Lots of grilled ones, yeah? JENN: Yeah.

Let's go.

I think I need to amp up

and just volumize the salad a little bit more.

WOMAN: Tomatoes? You doing tomatoes? Yes, tomatoes.

There really isn't much time for me to do anything else.

I'm just going to have to roll with it and hope for the best.

Alright, let's have it, gantry.

10! ALL: 9!

8! 7! 6! 5! 4!

3! 2! 1!

That's it! (CHEERING, APPLAUSE)

Whoo-hoo!

Well done!

Huh!

The last couple of minutes was just a blur.

And my salad component...

Is it enough? Is it not enough?

I'm cooking amongst fantastic cooks.

So although I've got a 1-in-3 chance,

it's really hard to say who's going to win immunity today.

MAN: Yeah. WOMAN: Good job, guys.

The first dish we'd like to taste belongs to you, Ali.

(CHEERING, APPLAUSE)

ALI: I was freaking out this morning.

Are we still angry or are we OK? No, we're calm.

We're calmer. OK.

And now I've kind of got over that.

But I wanted to bring something a little bit different today.

I didn't really want to go for a boring dish,

but I'm worried the judges might think it's a bit weird.

Enjoy another taste of MasterChef

and delicious exclusives at:

ALI: I'm looking at my dish

and I'm just thinking, "Yeah, it is a bit weird."

I hope they like it.

Alright, Ali, what have you cooked us today?

I've cooked nectarine with noodles.

Looking behind you, at your two formidable competitors today,

how do you think you went?

I just kind of did my best.

I thought it was kind of a quirky and different way to use nectarines.

And just to confirm, the rage has subsided?

Yes. The rage has subsided. Great.

(BOTH LAUGH)

Ali, I really enjoyed that.

Oh.

Which...I did not think I was going to enjoy it at all. Oh, really?

Based on your behaviour during the cook and how you carried yourself.

This was far from ordinary. It was complex.

The daikon - beautiful.

Like, from a textural point of view, it was lovely.

It was zingy, it was fresh, it was light, it was delicious,

it was perfectly done.

Hard to see how that won't be hanging out at the top today.

Thank you.

Ali...

The tangle and the trick of the eye of the daikon and the squid noodles

is always a lovely thing to play with

when it's there to absorb great flavours.

And you definitely did that today.

I don't know, maybe you should cook like this more often.

This was great. Oh, no... No.

(LAUGHS) Like, "No."

You should take my blood pressure.

JOCK: Well done, Ali.

(CHEERING AND APPLAUSE)

ALI: The feedback was fantastic.

Who knew that white nectarines would be so good for me today?

Next up, Jenn.

(APPLAUSE)

She's listening. Is she listening to the iSi...?

Is it talking to you? What's going on?

Just hopefully, it'll behave itself in front of you guys.

ANDY: I am hiding.

I'm just going to stand back, just in case, uh...

(DRAMATIC MUSIC)

That was anticlimactic, wasn't it?

(LAUGHTER)

Jenn, what have you made us?

I've made a nectarine salad

with a tofu mousse.

And, so, in the tofu guy, what's in there?

Um, white soy

and a little bit of yuzu and a touch of lemon.

Alright. And then, what all ended up in the salad?

There's raw nectarines, grilled nectarines,

pickled nectarines, uh, fresh daikon.

There's some sugar-snap peas, asparagus, tomatoes, cucumber,

oakleaf lettuce, shiso

and a nectarine vinaigrette.

And then some seeds?

Oh, yeah. Pepitas. Pepitas? Yes.

Is that...? Yeah, is there longan fruit in there?

Oh, yes, there is that too. Sorry.

There's a lot going on in there.

There is. A lot of big flavours.

Yes.

I do love things to be quite busy,

but when we're talking about it on the plate,

you do need to think about, "How does it eat all together?"

And when you have 50 different things going on,

some of those flavours might end up competing with one another

to the point where it becomes an unhappy cacophony.

Don't be afraid to edit all the way down to the very end,

where you leave something off.

Yep. It doesn't matter.

It's the way to go. Trust me.

Thank you. Thanks.

Thanks, Jenn. Thank you.

(APPLAUSE)

Next up, Montana!

(CHEERING AND APPLAUSE)

Walking my dish up to the judges

is always nerve-racking.

I'm glad that I've scrapped the chocolate mousse

and I'm just hoping the judges agree.

Montana... Yes. ..what did you cook?

The finished dish is a honey and creme fraiche cream,

a white nectarine sorbet,

just a fresh nectarine salad and basil.

So, I'm interested, Montana,

where did you start?

Uh, very differently from that.

The original idea was a chocolate mousse.

The sorbet was going to be the same.

But after tasting

the flavour of the nectarines against the chocolate,

it was a little bit overpowering.

So, scrapped that and just really simplified it.

Nice and clean, fresh and hero-ing the nectarine.

Montana, it felt like a riot of summer in the bowl.

Really lovely textures and flavours going on.

And because that nectarine sorbet is so light

and very restrained as a flavour,

you knew not to overpower it with a whole bunch of other things

that would compete for attention.

It's really showing how clever you're becoming in this kitchen.

Thank you.

Montana, another huge step forward for you.

The fact that you are, you know, constantly going

and starting with two things.

It's the food that we love

and you're learning the lesson at a very young age,

which is great stuff.

Thanks, Montana.

(APPLAUSE)

I'm really happy with the judges' feedback.

I want to be able to take that immunity

and be up on that gantry more than anything.

Congratulations to the three of you

for making it through a marathon day of cooking.

To win immunity today, you had to cook over two big rounds,

which means that we can definitely say

that the person that wins it really earned it.

Of course, the task in round two was to create a delicious dish

that featured white nectarines.

A very, very tricky ingredient.

So, let's see how you went.

Jenn.

Your dish was a jumble of ideas that had potential.

But I'm sorry, it wasn't realised today.

And you're not in the mix for immunity.

Ali...

..from the minute that you saw the nectarines,

you didn't want 'em.

We thought that they'd throw you off your game, and they did.

But in the end, you brought us

a light, bright, complex and thoughtful nectarine dish

that we actually loved.

Montana...

..what started as a milk chocolate and almond dish

evolved into a nectarine and basil dish,

and we ended up really enjoying its exuberant flavours.

I just said 'exuberant'.

(LAUGHTER)

MONTANA: You're welcome.

So, it was a battle between Ali and Montana.

But in the end, we thought the best belonged to...

..Ali.

(CHEERING AND APPLAUSE)

I cannot believe it. It's my first immunity-winning dish.

Congratulations, Ali. Well done. Thank you.

You're immune from the next elimination.

You'll spend it up there...

Oh, my God. ..on the gantry, safe and sound.

I've actually pulled it off with white nectarines!

Who would have thought it? Who would have thought it?

Everyone else, I'm sorry,

but you'll have to cook your way to safety on Sunday.

So, go home, make yourselves a cup of tea,

put your feet up, be kind to each other,

and we'll see you back in the kitchen soon.

See ya! Bye.

Well done, mate.

ALI: This is a big moment for me.

Hopefully, it's a turnaround moment

when I can really seriously concentrate on

what I'm doing with my food in this competition.

So, I am absolutely so thrilled.

ANNOUNCER: Still to come this season,

the challenges are electrifying...

Oh! Whoa!

MEL: Come on! ANDY: Oh, you're kidding me!

ALL: Ohh!

..and the locations...

JOCK: Welcome to Tasmania!

..are awe-inspiring...

MEL: Go! Go! Go!

..with very special guests.

Yeah!

It's the godfather of cooking,

Marco Pierre White.

Oh, my God. Rick Stein is so incredible.

Maggie Beer!

This is amazing! Who doesn't love Maggie Beer?!

The Fans and the Favourites...

..will be pushed to the limit.

HARRY: I am extremely determined

to fight tooth and nail

to stay in this competition.

Who will rise to the occasion?

JOCK: 11 out of 10.

MEL: That looks like

magazine-cover-worthy food.

ANDY: It's gutsy and it's delicious.

And who will send shock waves

through the MasterChef kitchen...

..this Sunday night?

Captions by Red Bee Media