Original subtitles

Greatest Day with

NARRATOR: Previously on MasterChef Australia...

Hello!

..and one familiar face...

..were welcomed into the MasterChef family.

Thank you!

I never, ever thought I'd see my name next to this.

And together with the one and only... Jamie Oliver!

(CONTESTANTS SCREAM)

Whoo!

..launched a season of secrets and surprises.

Oh, my gosh! I've got to stop shaking.

Oh, so do I.

So, even I'm shaking.

The kitchen kicked into high gear.

Oh! This is crazy!

I still haven't come down from the Jamie high.

WOMAN: This is wild.

Fish is my game, Declan is my name.

(JOCK LAUGHS)

..as they revealed their secret-weapon dishes.

RUE: Chocolate and hazelnut tart.

A cevapi-style spiral sausage.

JOCK: A cross between a mooncake and a mochi.

I love it.

And Larissa...

LARISSA: I've cooked you borscht and pampushki.

JAMIE: I love it. Amazing.

..won the game-changing. Second Chance Apron.

If you're ever eliminated from the competition,

you get the chance to get back in.

Tonight, Jamie returns...

This is a dish that changed my life.

..and shares secrets of his own.

But who will impress the judges

and earn the first chance at immunity?

The joyful bit happens next.

(CONTESTANTS CHEER) MAN: Come on, guys.

(ALL TALK AT ONCE) RUE: Damn!

Whoo!

My little short legs can't even keep up.

(WOMAN LAUGHS)

Lead us in, Andrea. OK.

CATH: Tonight, Jamie Oliver is going to be in the kitchen.

I mean, going to bed last night was just, "Right, is this real?"

I'm still buzzing.

Oh, gee.

Oh, my God. It is just as exciting every day, walking in here.

Door guy. I'm the door guy. (ALL TALK AT ONCE)

(CHEERING AND APPLAUSE)

Morning!

(SPIRITED MUSIC)

Come on down!

WOMAN: What does this mean?

Morning, everybody. (WOMAN SIGHS HAPPILY)

Hi!

Ah! All fresh-faced. Yeah, look at 'em go.

Aw! Good morning, and welcome back.

Also, welcome back to the one and the only Jamie Oliver.

(CONTESTANTS CHEER)

How good is it to still have Jamie with us, eh?

CONTESTANTS: Yes!

He's a pretty humble guy, but make no mistake,

you are standing in the presence of a great man.

I think we all know that. Yeah.

Rue, did you ever think that you'd be cooking for Jamie Oliver,

but also get the feedback that you got yesterday?

Never in my wildest dream.

But I'm like, "Damn, I have to find more goodies from the bag."

Good, it means that you've got that passion to go even better.

100%, yes.

Rhiannon, you excited for today?

Yeah, I'm always excited. I can tell.

(LAUGHTER)

Every day is a great day, especially when Jamie's in the kitchen.

Ah, bless. Like, it's next level.

Love it!

You guys are gonna have the best day today.

OK. Whew!

Today you're cooking for a place

in the very first Immunity Challenge of the season.

CONTESTANTS: Wow!

Immunity is the most valuable thing in this competition.

If you want a shot at it, you're gonna have to bring your A-game

over the next two rounds.

(SPIRITED MUSIC)

My time in the MasterChef kitchen taught me

that immunity is the best thing ever.

You're safe on the gantry,

look down while everyone else is sweating bullets.

I want that so bad.

Round 1, really simple.

Just cook us a delicious dish.

Pantry, garden are both open, and you can cook whatever you like.

Sound good? Yeah, sweet.

But...? Here's the kicker.

(LAUGHTER)

Always a kicker.

The time that you have to cook your dish in round 1...

..it's one of Jamie's favourites - it's 15 minutes.

Oh, no! (LAUGHTER)

Oh, my God.

(LAUGHTER)

15 minutes is literally nothing,

especially when you're in a new kitchen.

So, yeah, scary.

Very scary.

PB and J sandwich. PB and J! (LAUGHS)

Alright, Jamie, you've written a whole book about it.

What is the secret to a really good 15-minute dish?

I think just admitting what is possible in that time.

But just because it's a small amount of time

doesn't mean you can't achieve big flavour.

So just think about that, you know,

how you're going to achieve that flavour.

You know what 60 seconds feels like, so make it work hard.

Whatever you've got available to you,

pan, grill, use it,

and try and create layers of flavour with not much time.

It is possible.

This is just another opportunity

to see how flavour lives in your life.

And I'm really hungry to see what that tastes like.

So good luck, and try and be orderly.

It's going to be hard to impress Jamie Oliver.

He's made his reputation creating simple food

yet really delicious.

It's definitely intimidating.

Only the best five dishes in round 1 will progress to round 2.

Ooh!

Jamie, they don't have long, so would you like to kick them off?

Yeah, I would. Good luck.

Your time starts...

Now! (ALL YELL)

(WOMEN SQUEAL)

15-minutes challenge.

Wow.

We all run to the pantry like chooks.

Just behind you.

When I see the clams are there,

something clicks in my mind and I say,

"OK, clams with pasta."

Pasta.

Pasta 'cause it's quick,

and because Jamie Oliver's there.

He is so known for his Italian food,

so I know that he wants someone to make pasta.

(LAUGHS)

(DRAMATIC MUSIC)

You coming to join me this morning? Yes, hello.

(LAUGHS)

I'm making cauliflower puree on pan-seared scallops.

15 minutes,

I'm making mussels in a white rine...

..or white wine and cream sauce.

I'm cooking yukhoe, which is Korean beef tartare.

It's sweet enough.

15 minutes, love this challenge.

I reckon we get some awesome food when the time comes down.

Question is, what would you cook?

For me, it would be, like, taking a prime cut

and doing something interesting to it,

at the same time, making it able to cook quicker,

and then adding to that.

How can you create a carb element, a veggie element, you know,

pickles or big...

How are they gonna use flavour bombs

if they haven't got time on their side?

Like, a Thai beef salad. Oh, yum!

Do you know what I mean? Yeah.

Which is basically when you take a prime cut

and then just smash it with flavour.

Yeah. You know?

I mean, what's interesting about this challenge

is this is actually answering a question that lots of Aussies

have to answer every day, six, seven o'clock.

They're hungry. Yeah.

There's an amount of effort they want to do.

Yeah. And washing up.

Yeah. Yeah.

And these guys have all been in that situation.

So I'm expecting big things. Little time, big things.

Yeah.

Hi, Jessica. Hi!

This is like cooking for my hangry kids.

(LAUGHS)

What are us hangry kids gonna get for dinner tonight?

I'm making butterflied prawns with chermoula sauce.

Beautiful! Quick cook on the prawns.

That's it. Punchy sauce.

See you later. That's it.

Bring it home. Thank you so much.

It's a really exciting challenge, isn't it?

Yeah.

Raw cured fish.

It's a great dish to do in 15 minutes.

Tuna, it's a beautiful fish,

and I feel so privileged having that at my fingertips.

(LAUGHS)

I think working with fish is one of my strengths.

I live on the beaches, I've grown up there,

and I love working with the freshest produce.

So I'll take myself fishing whenever I'm not on the job site.

I've always loved building and working with my hands

from a very young age,

working with LEGO blocks and building little things

with my grandad.

Love my job as a carpenter, but I've always had this passion for food.

It's my happy place, the kitchen.

Prawn, chilli, garlic linguine. Yum.

So, cooking, good food for family, friends, my girlfriend,

and putting love into it, that's what keeps me going.

Declan, another fish dish.

You're setting yourself up to be the fish guy this season.

15 minutes, you can't go wrong with fish.

It's sort of my spin on a tuna tartare.

Should get the crunch from the bread,

the nice soft creaminess from the tartare.

I'm actually going to put it in a mould,

so the tuna at the bottom will be a little bit more acidic.

Fantastic. Bit of saltiness from the capers.

I don't want to take away from that tuna, you know?

I'd eat it sashimi if I could.

You know what you want to do and how to do it.

The only thing is you have about 12 minutes to finish it.

(DECLAN LAUGHS) OK? Keep going.

(DRAMATIC MUSIC)

We will not being massacring our fingers today.

I cut myself. Nurse!

I'm making prawn coconut soup.

I'm inspired by Thai with this one,

Thailand.

There's not a lot of Thai in Townsville.

There's a couple good Thai places, yeah,

but I just want to take Jamie around the world with my food.

The pressure is actually getting that flavour in.

This garlic is giving me grief.

I don't know if I could do it in 15 minutes.

I'm not gonna lie, I feel like I'm living on the edge a bit,

but I'm like, "You know what? I'm going to give it a crack."

Where am I?

Rhiannon. How are you? Yo!

I'm excellent. What are you making?

I'm making a prawn coconut soup. Prawn coconut soup?

Yeah. Wow, in 15 minutes.

You're on it. I'm doing it.

You got this? I got it.

Look how stressed you are. Are you alright?

No, my mind's just going, "Bluh-bluh-bluh-bluh-bluh-bluh."

(LAUGHS) Let's go.

My mind is just going a million miles an hour.

but I just have to go into, like, Mum mode.

Get the family fed, get it done.

I know how to do this.

10 minutes to go. Come on! WOMAN: Whoo! Arggh!

10 minutes.

Come on!

Oh, my God, this has gone so quick!

How are they going?

Would you like me to tie you up? Yes, please.

Just don't tell your husband or boyfriend.

I won't tell him. Health and safety at all times.

Thank you!

(LAUGHS)

Oh, my God, Jamie Oliver did my apron up. Oh!

I'm doing cachapas with cheese,

which is like a corn pancake

kind of Venezuelan style.

Cachapas are amazing.

They're sweet, they're salty, buttery,

and you have a nice dollop of cream.

So, yes, I think it ticks all the boxes.

My name is Antonio, but my full name is Antonio Enrique Cruz Vaamonde.

I'm originally from Venezuela and I moved to Australia in 2015.

(SPEAKS SPANISH)

I grew up, you know, in the kitchen with my grandma,

always, you know, baking, you know, pastries.

We pretty much spoke every other day.

It was always about food.

She was just the best cook, and definitely, you know,

a big part of who I am right now.

She...she passed away couple of years back,

and I missed my grandmother's funeral

because COVID restrictions wouldn't allow me to go back to Venezuela.

It's probably one of the hardest things that have happened in my life,

not being able to go home and say my final goodbye.

Before she passed away, she made me promise

that I was going to apply to MasterChef.

She knows how much food means to me. (VOICE BREAKS)

And I really just want to do this for her,

just really want to make her proud.

How are you, buddy?

Good, good. What have you got going on here?

Sweet corn? I'm doing cachapas.

So sort of like a corn pancake with fresh cheese.

I'm doing some mozzarella...

Yeah. ..some feta and some halloumi.

So, you brown it and then cheese...

Turn it and then cheese and then flip it.

Sort of like a sandwich kind of thing.

Wow. Bring it home, man, bring it home.

I would love for the judges and Jamie to just get a little kick

of what we have in our Latin culture.

And I just really want to do something real quick and delicious.

Eight minutes, guys, eight minutes! Arggh! Oh, no.

JAMIE: This fills me with equal quantities of excitement...

And anxiety? ..happiness and fear.

Yesterday was my signature cook,

which I really nailed,

but I'm not gonna lie,

I'm feeling a little bit of pressure

to bring my game every single cook.

So I'm a little bit nervous.

Hey, Rue. Hi. How are you?

I'm fantastic. What's the dish?

What are the flavours?

OK, so I am actually doing a pan-seared scallop

with garlic and lemon sauce.

Yum.

So I will do my butter, chuck in my garlic

and quickly do my white wine...

OK. ..and add some cream.

What have you done so far? So, I've just done my garlic.

(LAUGHS) OK.

So I would say, you know that time will go so fast.

Yeah, 100%. So bring it all together.

Alright, thank you.

Somehow I'm not keeping track of time.

I haven't even put my scallops on,

I have not put anything on the stovetop.

They just kind of need to do something.

Eight minutes left.

(GASPS)

You can't do anything in eight minutes.

Like, the maths is not adding up. (LAUGHS)

OK.

Oh, my gosh.

Malissa. Hello!

This is a very good choice for a 15-minute cook, mussels.

Mussels with an arrabbiata sauce.

Back on the seafood, brother.

JOCK: Cath?

Mussels, white wine.

Just double-check all the beards are out.

It would be nasty... I'll do that now.

..if Jamie had one of them in his mouth, wouldn't it?

(JAMIE LAUGHS) Usain Bolt.

ANDY AND JAMIE: Grace. Hello!

You're running around there, girl. I'm running around.

Jamie was just commenting on your speed.

Thank you.

And you need speed. You've only got 15 minutes, and the dish is...

Bruschetta, poached eggs, some greens

and a bagna cauda on top.

BOTH: Beautiful.

Any good at opening bottles? Yeah, I got it.

You've made it as oily as you possibly could.

Good at that. Here you are, mate. Let me help.

Is this something that you've done before?

This is when we're tired, we've done a big day at work.

Breakfast for dinner. Yeah.

Yeah. Perfect. Love it.

Thank you. Good luck, girl.

I am thinking,

"Man, I should be able to open a bottle of extra virgin olive oil."

I live on the Mornington Peninsula.

See how they're coming up just here.

And I run an olive oil business with my husband.

It is just my husband and I.

We do everything from pruning the trees

to harvesting, we press ourselves

and we bottle and distribute ourselves.

So there's a lot of work that goes into it.

But it's like our third child. We absolutely love it.

Wow, what are we making? Hello!

Ice cream!

I really got the package deal when I met Tim.

I got two beautiful boys, Wolfgang and Hans as well,

and they're just the light of my world.

My life is so busy.

I feel like I'm stretched in every single direction.

But being in my kitchen just feels like I can relax.

It's a really beautiful creative outlet for me.

I really want to be one of those people that impresses Jamie.

So I'm making my bagna cauda.

Bagna cauda is anchovy, buttery, garlicky sauce.

Of course, lots of olive oil to top off and finish my dish,

and poached eggs on toast.

When I make this dish for my boys and for Tim,

they love it, I love it,

and I'm really hoping that the judges will love it too.

Alright.

Andrea.

ANDREA: Yes.

Oh, here we go.

Spaghetti vongole. Yeah, exactly.

What else you got in that?

Extra virgin olive oil, lots of garlic.

One of those dishes in Italy that you need a lot of garlic.

How many minutes do we have?

You've only got six minutes, mate.

Are you good? Are you good? Yeah.

Yeah, I am good. (LAUGHS)

I make this dish regularly,

but the time is flying.

You know, it's...it's tricky.

She's fast, she's furious, and you've only got five minutes!

CATH: What?!

Come on, hustle! Five minutes.

(DRAMATIC MUSIC)

LARISSA: Oh, that's not my bench! Go on, girl. You got this.

(GASPS)

This is gonna go down to the wire! I know! I know. (LAUGHS)

That pan just won't heat up! (LAUGHS)

Get it down there! (LAUGHS)

Ah, little ceviche.

Yes.

You got a little ceviche going? Smart.

I want to flip it up just so it looks elegant on the plate.

It looks like, you know, "Eat me."

Dude, you're moulding. Good lad.

I can see you doing architraves.

I love architraves! (BOTH LAUGH)

Let's go! Hustle, hustle!

MELISSA: Go, go, come on! Come on!

Every challenge should be 15 minutes.

It's a good one, isn't it?

I can see inside my cachapa

the blend of the three cheeses is melting,

so I can fold back my cachapa into a half moon.

The salted butter is gonna add a little bit of more saltiness

onto the sweet crust of the cachapa,

and the sour cream is going to add some freshness.

Two minutes! Whew!

Oh! ANDREA: Pasta, pasta, pasta.

That went so quick.

Rue, you need to hurry up!

I quickly put my scallops on

and I don't know if they're getting cooking time.

I'm panicking up here. (LAUGHS)

But, yeah, hopefully, fingers crossed.

MELISSA: Are you done? You should be done.

I'm done. You're done?

I've just got to put it in and garnish.

Oh, my goodness. What am I doing here?

(LAUGHS)

I've got the prawns in the broth

and taste the broth, it's got, like, good punchy flavours.

Make sure it's all balanced and get it plated.

Look, I-I think at my age,

I definitely don't want to be the Naked Chef.

I'll just be, like, the happy, you know, the happy, crazy chef.

Listen up, everybody.

I hope you've had a good cook, because you've got one minute to go!

ANDY: Let's go!

JOCK: Come on guys, push. Let's go, come on!

Let's go!

The pressure is just so heightened.

Oh, shivers.

Oh, that's the wrong thing.

But my bread and my greens are cooked.

I taste my bagna cauda.

It's ready, and I'm happy with how it's come together.

I know that I cannot serve Jamie Oliver raw eggs

or overcooked eggs.

JOCK: Come on. We can't taste it unless it's on that plate.

(DRAMATIC MUSIC)

Oh, my God. Alright, here it is.

10, 9... (OTHERS JOIN COUNTDOWN)

8, 7, 6,

5, 4, 3, 2, 1!

That's it! RUE: Oh, no.

Oh!

Whoo!

Whoo-hoo!

That is the sauce.

White wine sauce.

Supposed to be in there, but it's in the pan.

I'm very upset,

because I think I was so focused

on putting my scallops on the plate.

That's OK.

I'm laughing, but I'm, like...I'm hurting.

Oh! (SPEAKS INDISTINCTLY) Well done, buddy.

MELISSA: Well, that was fast and furious.

We are looking for the top five dishes to progress into round 2,

and the first dish we'd like to taste belongs to Grace.

(CHEERING AND APPLAUSE)

I've just cooked for Jamie Oliver,

so obviously I'm feeling all the nerves,

and I've got a long walk up to the front.

I'm thinking, "Don't knock these eggs over.

"Don't trip over."

What have we got here? Brekkie.

Righto, Grace, 15 minutes, how did you go?

I think I did OK.

So I've made a bruschetta with some greens,

poached eggs on a bagna cauda sauce.

Nice.

And you were saying this is your breakfast for dinner.

Yeah, look, we have long days,

so sometimes by the time all business is done

and the boys are in bed,

we just want to do some quick dinner.

Nice. Are you happy? Like, 15 minutes is pretty frantic.

Well, I haven't seen how the eggs are, so that's...

Well, you're about to find out.

JAMIE: Perfect. Oh, cool. Awesome.

A delicious plate.

Like, it's funny, 'cause a poached egg could be your worst enemy,

but you did chef-quality poached egg.

Thank you.

Perfectly cooked.

Bruschetta crispy, veg immaculately cooked

and has bite but it's still tender.

And it looked a picture.

And from a sort of nutrition point of view, it was a complete plate.

You had protein, you had veg you had your carbohydrate.

But I think this shows real promise for you, as a young mum,

a young cook, you're a threat to this competition.

Aw, thank you so much.

I've got to commend you. Like, this is not easy in 15 minutes.

The poachies - perfect. Like, absolutely perfect.

The veg - stand-out. Like, you couldn't have done it any better.

It's a very, very tasty plate too. Thank you.

And you should be stoked in 15 minutes.

MELISSA: Well done, Grace.

Next up, it's Rhiannon.

Oh!

I'm freaking out, because that cook was just chaos,

and I don't know if there's enough flavour in the soup

or if Jamie's gonna love it.

I want to move forward to the next round with everything I've got

with Jamie being here - everything.

JAMIE: Go on, girl. There you go.

Hey!

(SUSPENSEFUL MUSIC)

JOCK: Alright.

Rhiannon, what have we got? Prawn coconut soup.

Is this something you've done before at home a lot?

Yeah. Yeah. Who do you do it for?

Oh, just the husband and the kids at home.

He likes food like that? Oh, look, let's be honest.

He's not as much a fan of chilli as me.

He's pretty basic, eh?

He just likes his rissole sandwiches, you know?

Stuff like that. Yum.

But too bad. He eats it how I serve it. (LAUGHS)

What's your husband's name? Deano.

I reckon Deano's a lucky man.

Thanks. First of all.

I think that's delicious.

If my missus cooked me that, I'd be well chuffed.

Oh! Hot steaming bowl.

You prepped the prawns beautifully. Delicious.

A really good effort. Thank you.

I love the prawn flavour. You know, it's strong.

The essence of it is prawns,

and the chilli's actually very, very good.

I loved it. I thought was great.

Thank you. ANDY: Nice one, Rhiannon.

I might be in with a chance today to get a crack at that immunity.

And, Deano, you're a lucky man, mate.

Jamie Oliver said so. (LAUGHS)

Next up, it's Declan.

G'day.

What's the dish, please?

I've done my take

on a tuna tartare.

Why this dish?

Well, going into the pantry and seeing the yellowfin tuna,

I guess that's sort of the Rolls-Royce of the sea.

You know, once or twice a week I'm at the markets.

I'm seeing what fish is looking the best

and, like, what produce is looking the freshest, like...

This is amazing.

And it's something that I'll make for dinner for my partner and I.

When you say this, like, you're 24, you're a builder.

Yeah.

And you've got this girlfriend

who's clearly being fed like a princess every day.

(LAUGHTER) Like, are you...

I mean, it's brilliant what you're saying,

but do you kind of look at the weather

and you're going, "I think..."

Are you tuning in that much already at 24?

Yeah, most definitely.

Um, listen,

you are inspirational for 24-year-olds around the world.

Like, looking after their missus and looking at the weather

and adjusting what they're cooking.

And we need more thinkers like that in the world,

because the closer you are to food and nature, like,

we're gonna have a good future, right?

I love how much you respect the produce that you're using.

I like the consideration behind it.

You know to walk into a pantry and go,

"That's the Rolls-Royce of the sea.

"I love that. What a treat to get to work with it."

And that's what your secret weapon is.

(APPLAUSE) Good man.

Next up, we've got bugs from Brent.

Bugs, fennel and the sriracha butter emulsion.

You seem to be a man of flavour.

The emulsion has attitude, has flavour.

I think you should be really proud of yourself.

Well done. Nice one, mate.

Cath, what have you made us?

Mussels with white wine and cream, The mussels, perfectly cooked.

The sauce is blooming delicious.

Like, the croutons, just, like, gorgeous.

Well done. Thanks.

(APPLAUSE) MELISSA: Robbie.

What's the dish? Chilli prawn with cream.

They're supposed to be finger-licking ones, see?

It's finger-licking, so I'm licking.

JOCK: Larissa. I have made yukhoe.

It's a Korean beef tartare.

The dish is pulling me into Korea. You know what you're talking about.

You smashed the last challenge, so keep on that trajectory.

Thank you. ANDY: Next up, Jessica.

What did you make?

Butterflied prawns with a chermoula sauce.

My prawn was perfect. JOCK: Mine too.

Four from four, so... Amazing.

And the chermoula... One of the best sauces today.

Yeah, I think so too. Thank you so much.

Thanks, Jess. Thank you.

Andrea, you're next, mate.

Whoo! Surely he did pasta.

Jamie Oliver is so known

for his Italian food,

so, for me, it's incredibly stressful.

Hello.

There you go.

Ooh!

Mate, what have you made us?

Spaghetti with clams.

Spaghetti with clams. A little Torino special.

(LAUGHS) Torino, yes.

(SUSPENSEFUL MUSIC)

Nice.

If I came around your house and you knocked that up,

I'd be really pleased.

The pasta's beautifully cooked. It is a classic that I really, really love.

Yeah, great dish, and a perfect dish for a 15-minute cook.

Well done. Thank you.

Malissa. What's the dish, please?

Mussels with arrabbiata sauce.

I love your intention,

but the spirit and the methodology of an arrabbiata,

angry, arggh!

That's not angry, right? You've got to rile it up a little bit.

Thank you. Well done.

Next up, Ralph.

Pan-seared scallops with a cauliflower puree.

So who's not getting one?

You guys are gonna have to decide that amongst yourselves.

MELISSA: I would call this a work-in-progress version.

It still needs something to bring it together and make it feel cohesive.

Noted. Thanks very much, guys. Thanks, mate.

Rue.

I'm embarrassed because my white wine sauce

is still in the pan.

I'm feeling a little bit deflated

because I know that they will not taste the dish today.

What is going on here? (LAUGHS)

MELISSA: Hey! OK.

Yeah, um, a lot went wrong.

What's the dish?

Scallops with a white wine sauce.

I just underestimated how quick 15 minutes would go.

Anyone else? (LAUGHTER)

MELISSA: So there you go, you're in great company.

My darling, this was just a nightmare for you.

That's fine. I have a few of those a week.

OK, yeah. A day, actually.

(LAUGHTER)

So just learn from it and then move on.

OK, yeah, thank you. ANDY: Thanks, Rue.

Well done. Thank you.

Last but not least, Antonio.

So I've managed to fulfil the promise I made to my grandma.

And now that I'm actually here in the MasterChef kitchen,

I really want to make her proud.

Gotta say I'm pretty excited for this.

What have you made us, mate?

Cachapa with cheese trio.

Cachapa. Yes.

Educate me, sir.

Cachapa, it's a fresh corn pancake.

It's usually filled with layers of cheese,

something that we call queso guayanes or telita.

So I really wanted to give you guys a taste from from Venezuela.

Have you seen this on sale in Australia?

Nope. No. The Aussies are gonna smash that.

You're gonna see that in brunch little places.

Like, that's a thing.

ANDY: Yeah, this is... That's a thing.

I love it. I think it's brilliant.

It's interesting, we've all had to earn this position,

but everyday I think, like, "I don't know enough," right?

But I've just had a little 15-minute meal

from someone I didn't know 24 hours ago.

You've just educated me and I'm grateful for that.

Thank you. You smashed it out of the park.

Thanks.

Like, this is a brilliant, complete 15-minute meal.

I love it. It's cool.

It was the right dish from the challenge today.

You nailed it. Well done.

Thank you so much. Nice one, Antonio.

Well done, mate. Whoo! Yeah!

A 15-minute cook on day 2 of the competition -

that is a tall order.

But despite the challenge,

there was some delicious food out there.

First up, I'm looking at you, big fella.

Antonio. (CHEERING AND APPLAUSE)

That was dish of the day.

There is no way that you weren't gonna be in round 2. Well done.

Four more dishes have won their maker a spot in round 2.

And they were cooked by...

Grace. (CHEERING AND APPLAUSE)

Rhiannon. Yes!

I love a win!

Oh, I love a reaction like that!

Oh, my God!

Andrea. (CHEERING AND APPLAUSE)

And...Jessica.

(CHEERING AND APPLAUSE)

Dish of the day?

I can't believe believe this is happening right now.

Gaining a spot into the first Immunity Challenge,

it would be really, really great.

Andrea, Rhiannon, Grace, Antonio and Jessica,

congratulations!

You are now one step away

from that all-important, first Immunity Challenge,

but in this round, you will need to work even faster than round 1.

Because what we're asking of you is near impossible.

(CHUCKLES)

Oh, that was evil! (LAUGHS)

I'm so scared! (LAUGHS)

This man here has been cooking on television for years.

And I don't doubt that you have tried to follow along at home.

Today, you're going to be doing just that...

..right here, in this kitchen,

Oh, yes! Oh, no!

(GASPS)

What?!

In round 2, your job is to keep up with Jamie Oliver.

(EXCLAMATIONS, CHEERING AND APPLAUSE)

(APPLAUSE CONTINUES)

(EXPECTANT MUSIC)

Righto, are you guys ready to keep up with Jamie Oliver?

Uh...

Are you ready to keep up with Jamie Oliver?!

You'll be fine. There's trepidation there.

OK, Jamie, tell us, what are you all cooking today?

This is a dish that changed my life.

It's called rotolo.

This dish is a very special pasta dish.

I was 23 years old at the River Cafe,

but I wasn't supposed to be working that day.

I was off.

Me and the missus had a night off together.

A little bit of romance. "Yes, Mother."

And the phone went and they called me in.

And they said, "We're one man down. We need you to help."

And she's like, "Don't go.

"We haven't had any time together for ages."

And I'm like, "I've gotta go and be part of the team."

So, I went in, TV crew everywhere.

That was the moment, that was the dish.

Whew.

Without that moment, I'd never be here.

My journey would never have been the journey.

That kid is not the man I am now, right?

I've failed and learned and failed and learned.

And every one of you have got this incredible opportunity

to do that version for yourselves.

Wow. Amazing, right? WOMAN: Amazing.

This is the dish that kicked it all off for Jamie Oliver,

that, you know, has resulted in this man

being the biggest name in food in the world.

And you guys are about to cook it with him.

(RHIANNON GASPS)

But this is my dish, and I want you to be part of it.

You're doing your version of the same right now.

You got tears in your eyes!

Bless you. (LAUGHS)

I'm gone.

Don't start, you'll get me going.

(LAUGHTER AND INDISTINCT CHATTER)

Look, it's really emotional,

because food can change people's lives.

Like, if I didn't turn up and cook that dish, what if?

I'm just pinching myself.

I'm at that same age

where Jamie was discovered.

This could change my life too.

So rotolo, 'rolled up'.

This dish, for a little Essex boy,

was not something I grew up with.

It's really unusual.

Plenty of Italians have never seen it.

It's very, very regional.

It's part of a Tuscan gastronomic delight,

celebrating often foraged greens or something really seasonal -

mushrooms, squash, zucchini.

And it's put together in this way

that is kind of, like, awesome and amazing.

It has simple elements that come together in a fabulous way.

Yes, there's parts that can trip you up,

but I really think you can do it.

Especially the Italian.

The pressure's on, as Italian,

but I never heard of this dish.

Italy is a huge place.

There's little valleys where, like, you go

and you end up eating something that you never heard of.

So I need to really be focused 150%.

So good luck.

Thank you.

Alright, all the ingredients and equipment you need are

at your benches.

But you must keep up with Jamie,

because once he finishes his rotolo,

you will only have 10 seconds more to finish yours.

What?!

Do you understand? Only 10 seconds.

So you must keep up with Jamie.

We're gonna taste all five of your rotolos.

And the two that most resemble Jamie's in look and taste

will win a spot in Thursday's Immunity Challenge.

Sound good? Sounds great.

Alright, Jamie. We're gonna get out of your hair.

You guys go behind your benches.

Good luck, you five!

Oh, my God. I have to plate up 10 seconds after Jamie.

Jamie is known for his incredibly fast knife skills,

so I don't know how I'm gonna keep up.

Right, you lovely people, let's do this together.

Let's do some beautiful cooking.

We're gonna start off by making some pasta.

So you've got some flour, semolina,

beautiful Aussie free-range organic eggs.

Happy days. Look at that.

No shell.

Now, I've got shell in mine, right?

So that's giving you an advantage on time.

It's good to know even a world-class chef like Jamie can make a mistake.

Now, you could say, well, why didn't I do it in a bowl?

And that would be a good question.

Because I'm lazy!

(LAUGHS)

ANDY: Good job, guys. Keep going.

Looking good.

And we're gonna delicately whip the eggs...

..in the middle of this pasta.

We could have done it in a food processor.

We could have done it with a mixer.

I want you to do the most basic form of pasta making

like I've been shown by many a grandmother around Italy

because I want you to feel the pasta and understand it.

I don't know what this is.

Like, seriously, I'm not Italian!

Rotolo! Like, it's so not me.

No, I'm, like, North Queensland Aussie.

Like, we'd probably go 'ruh-tow-low'. (LAUGHS)

But this is how I make pasta.

We're old school.

Back in the day, I didn't have the KitchenAid,

so I feel really good at copying what he's doing.

Hoping for the best.

You know, if I got in the top two

to fight for immunity,

honestly, I think I would jump so high

I'd hit the MasterChef roof -

and I'm short, so that would be crazy.

Just keep copying him.

Keep copying him no matter what goes on.

I'm not rushing it.

I want you to use the fork until the last minute.

If we don't use the fork to the last minute,

we've got sticky hands and we start working in a messy way.

You saw what happens when you get messy and stressed

with your 15-minute cooking today.

It gets on top of you.

What I don't want is you to have pasta all up your arms.

At this stage, it's not too bad because, like, this is my territory.

I mean, it's fresh pasta.

I mean, I made pasta many times before,

so I'm probably going faster than him.

I'm just doing my thing,

I'm going with my instinct to get me through this cook.

PHIL:

For me, as a kid that struggled at school,

when I learned to make pasta,

it was one of the biggest lessons of my life.

The potential.

This is pure potential.

I've been to parts of Italy

where they make pasta out of water and flour.

And I've asked them what sauce they had to go with it

and the nonna looked at me

and said, "Nothing."

Cucina povera - poor people's cooking.

"Sometimes some olive oil."

You make olive oil. I do!

"Sometimes. If we were lucky." Hungry, poor people, right?

So fundamentally, this is the foundations of flour and water.

The genius of the nonnas is to make something out of nothing.

Potential.

So when I cooked with that nonna,

she told me that she never had shoes until she was 13.

She had clogs.

And she lived up a mountain.

We have to remember this is where we're coming from here, OK?

And as you travel around Italy, it changes -

the weather changes, the money changes -

but I think it's always really important

to remember that we're blessed.

Yeah.

Jamie Oliver is so passionate about Italian cuisine.

He's my idol.

And this sounds like the southern Italian way of making pasta.

My heritage is Italian.

Both my parents are from Calabria.

So at the moment, I feel a sense of comfort.

In front of you should be fairly clean.

So, brother...

..start catching all those bits, right?

I don't wanna see any of those bits.

Get yourself a damp cloth

and just put that over your pasta to one side.

How you feeling, guys? Alright?

Yeah, good. Yeah, good.

You've done the easy bit.

Now we start applying a little bit of pressure.

The stress levels right now are super high

but I've been able to keep up so far,

so I have to just keep going and focus,

you know, one step at a time.

OK. So, lovely people, let's get cooking.

First job I'm gonna do is get some butter to clarify.

So I want a whole pack of butter here.

Put the little flame on.

Very low. The lowest it'll go.

So that's one job going.

Jamie's is very, very low compared to everyone else's.

We're gonna use some thyme.

Herbs are one of the most important things in cooking.

If it wasn't for herbs, I probably wouldn't cook.

So when Jamie started, I was thinking, "I can do this pace.

"This actually isn't too bad.

"You know, just getting some pasta happening."

And then all of a sudden, I'm going,

"Uh, hang on a minute."

Get yourself a nice large frying pan.

What heat, Jamie?

Medium-high heat. Medium-high.

We're gonna go in with a knob of butter.

I do not want beurre noisette.

I'm gonna go in with the thyme. It will spit.

I want just a few pinches dried chilli.

It is not there to spice up the life.

It's a distant hum of chilli.

Now Jamie's like, "Do this and do that." The pace picks up.

It should be subtle. It should be smelling incredible.

Three cloves of garlic.

We wanna do the tap chopping method.

No fingers today.

Jamie is literally going, "Chop-chop-chop-chop-chop."

Garlic for pungency, for fragrance.

And I'm, like, driving Miss Daisy.

Chop. Chop. Chop. Chop.

And I'm thinking, "OK, this is where you're gonna get behind."

Next job - greens.

Oh, look at this.

We are blessed with greens.

And I am gonna go over to my water.

But hang on - spinach in the water.

Easy-peasy, you know?

Notice that I put the stalks in first...

Oh! (LAUGHS)

..to take maximum heat from the fire.

Jamie puts his greens in stems first.

Not me! Shove it all in.

I'm going, "Oh, my God. Is this gonna ruin my dish?"

(SIGHS) Jamie, please cut me some slack.

I'm only an old girl. Like, seriously, slow it down!

Right, we're gonna start putting the pressure on now, guys.

Don't go thinking this is gonna be an easy ride

because...

..honestly, the joyful bit... happens next.

It'll all be fine. Don't you worry.

I'm just giving you a tip, right?

Round 2, and I've gotta keep up with Jamie Oliver

and cook his mushroom-and-spinach rotolo.

And I'm not gonna lie,

I've got no idea what this dish will be,

so it is chaos in my brain.

This is probably my worst nightmare,

because I really want a crack at that immunity.

I'm then gonna take the mushrooms.

Just bash 'em up in your hand, right?

Take the portobello one up, get it in there.

Lovely little oyster families, you can tear them.

So let me tell you a profound thing

that I learned from nonnas in Italy.

They often chop wrong.

How can it be wrong if it's right?

It means imperfect.

You've got broken-up bits. It means that you get texture.

It means you get bounce and surprise.

So there's no wrong, right?

If it's right.

We're tossing. If you can't toss a pan, you better learn quickly.

Fill a pan with rice. Learn to toss, right?

Life is too short to not be a tosser.

You need to be a tosser. (CONTESTANTS LAUGH)

It's true. It's not to look like a chef.

You can see that all the flavours are mixing perfectly.

You know what? I would have just loved to have been down there.

And overall, they're doing a great job.

Jess and Antonio and Grace,

they're keeping up with Jamie probably the best.

But, you know, Andrea...

..Rhiannon,

there's a lot of stress and chaos going on.

So they gotta roll up the sleeves now because it's still on.

So you should have your mushrooms done.

Greens done.

We've got pasta resting.

We've got a big fish kettle.

Three-quarter full, full whack.

Clarified butter, just splitting.

This is where you guys are gonna fall behind.

So listen up and focus.

OK, get your pasta machine secured.

Get it tight, because once I start rolling,

I ain't stopping.

No, it's coming out.

Hang on, it's coming out. Ahh!

(BOTH TALK AT ONCE)

So we've got our dough here.

Alright, we're gonna put it through the thickest setting.

And then...fold it in half.

Right? And then we're gonna take it down a notch.

Just a little bit.

This is where you guys can stitch yourself up.

If you rush it, you're gonna put

tension on the pasta when it's not really needed.

Jamie, how thin do you want it?

I want it to be thin.

What's the aim - number two, number...

What's the final number we're gonna...we're aiming?

Look, pasta is a touchy-feely thing.

So what we're after is a beautiful silk scarf.

I'm making pasta with Jamie Oliver.

How is this my life?

This is a dream come true for me.

Jamie's rolling out a really long piece of dough

and I'm really hoping that mine's as thin as his.

This is nice. So flip it over.

You're doing well. That's a stunning job.

Grace, you're there. Nice. Thank you.

Just means you might have to do a few more bits.

You're pretty much there. OK.

Andrea, what setting are you on? One.

No, no, wait. It's this thing that tells you.

Oh, f...

We're gonna start putting things together quite quickly.

So get yourself a tea towel, like this green one.

And I want you to lay the pasta sheet out over the green.

And we're cutting the length of the tea towel, right?

Roughly.

So you should have three nice slivers here.

Three? Three or four.

We need to stick them together.

So you should have a brush.

And you should have some water.

Now, listen up now.

Where's the water, sorry?

Uh, there's a sink behind you or there's a bottle behind you.

ANDY: I've got a drink bottle if you want!

There you go.

I want you to brush not quite to the end

and then get the second sheet

and hang it over by about two centimetres.

Green one?

Rhiannon, that's the wrong tea towel, I think.

I've only got the white ones left. No.

It's too small.

Wait, what? I don't have that tea towel with the lines.

My pasta sheets are hanging over the tea towel.

Oh, it sticks terrible.

Is that them at the edge of your bench?

They're on the edge of your bench.

Hang on a minute! I do have it. Down the end of my bench.

Ugh! Come on.

OK, so I'm gonna start cracking on.

Is everyone happy? Define 'happy'.

OK, so now evenly distribute the mushrooms.

So once you've done that, use this little tip. Watch me.

To fold over the middle of our rotolo.

Then we distribute our lovely seasoned greens nice and evenly.

And very elegantly sprinkle our ricotta over the top.

Now we pick up each corner of this beautiful tea towel.

You watching?

Yep. Yeah.

Watching.

Watch me.

Ohh, God!

Right? That's the rotolo.

Whoo! Well done.

Like, wow, it's just so exciting when you see what a rotolo is.

Now it makes sense to me.

And I'm really hoping that this is gonna be

you know, the home stretch.

OK. Get your string.

You want about 2 metres.

And you go like this to create a loop.

And then you go underneath like this.

My cooking twine is getting tangled.

My tying-up skills are definitely not up to Jamie's standards.

So what you should have

is a rotolo.

Loved, looked after, like this.

Whoo! Yeah?

(WHISTLES LOUDLY)

It looks nothing like his! (LAUGHS)

In it goes.

I really don't have time to tie this anymore,

so I'm just gonna do both ends and one in the middle

and hope that that's gonna to be enough pressure

to actually keep the rotolo in place.

Nice tying-up there, tiger.

You should have everything going nicely.

So we're going to make a salsa rossa piccante.

Right, so that is a red tomato sauce

with a little spice to really accentuate

those autumnal flavours, OK?

And we wanna just finely slice the garlic.

And we... (BANG!)

You right, mate?

JOCK: They're aggressive in Torino.

(ALL LAUGH)

I wanna go ahead, so...

(LAUGHS)

Two cloves of garlic.

Brilliant. (LAUGHS) Look at this now.

Sorry. I can slow down if you want.

(ALL LAUGH)

It's a rustic sauce,

but I don't want big, clod-hopping bits of, you know, plum tomatoes.

Break it up. Taste mine if you want.

This ain't no normal tomato sauce, guys.

This is a proper tomato sauce. Oh, yum!

GRACE: Are you at my bench, babe?

RHIANNON: Oh! (CONTESTANTS LAUGH)

Sabotage. Tastes good!

Thanks, babe.

That's hilarious. I love you for that.

Oh, my goodness! Sorry, Grace!

It's a miracle. Like, I've kept up with Jamie Oliver.

So, lovely people.

It's really serious now

because you're, like, a minute and a half away.

You're gonna finish within 10 seconds of me.

So get your shit together now, otherwise you're really in trouble.

Let's go, guys. Gotta be step-for-step here.

And here we go, brothers and sisters.

A mighty pasta.

Working very carefully,

cut the string.

And it's hot, right?

Of course, it's in boiling water. Nearly burned my fingers off!

And I realised... Oh, that's hot!

..I spent so long doing this intricate tying.

I didn't think about the fact that I've gotta also take it off.

We're gonna roll it out.

Look at this beautiful thing.

Ease it off.

So look, it's a thing of love.

(WOLF-WHISTLES) That is just a thing of joy.

We're gonna take the end off.

Look at that. (ONLOOKERS APPLAUD)

Oh, my God!

I want you to cut it two centimetres thick.

JOCK: Come on, guys, you're about to only have 10 seconds left.

Come on. ANDY: Come on, he's plating up!

You've gotta keep up now, guys. I'm almost done.

I'm just exhausted.

Like, I think I may need a nap at the back,

so I'm not paying attention

and just start plating my way.

MELISSA: Look at how it's presented.

Two slices on the plate.

We're gonna put a small spoon of the salsa rossa piccante

just next to it.

And then I'm gonna take some of that all-important sage butter

and drizzle it over the top.

This is been such a hard cook,

but I'm so happy that I'm gonna get

all the elements on my plate.

A little pinch of pepper.

And I'm done.

JOCK: Here it is!

Here we go.

ALL: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

JOCK: That's it.

(ONLOOKERS CHEER AND APPLAUD)

Wow! That was so cool!

Oh, my Lord!

ANTONIO: Jamie Oliver was fricking amazing.

It's like watching him on TV but amplified a thousand times.

So yeah... She did it. She plated it up.

Don't think I've ever done anything like this.

Really wanna get my hands on, you know, possibly immunity,

so yes, fingers crossed.

What a journey. What a journey.

Stream full episodes of MasterChef Australia

now on 10 play.

Well, what about that - a once-in-a-lifetime opportunity,

cooking along with none other than Jamie Oliver.

And not just that - the dish the changed his life.

We are looking for the top two dishes

to progress into immunity.

First dish we'd like to taste belongs to Antonio.

(CONTESTANTS CHEER)

MELISSA: How was that? ANTONIO: It's incredible.

Yeah, I've never done anything like this in my life.

JAMIE: Antonio...

..I think you did a great job.

Thanks. You did a great job.

(CONTESTANTS CHEER AND CLAP)

The rotolo, you know, you did a really fantastic job.

I've been to restaurants where it's not as good as that.

So, like, for someone from such a long, long way away from Italy...

(LAUGHS) ..I think you've done a really good job.

Thank you. Thank you so much.

Mate, I think you were within 10% of Jamie.

You were very, very close.

You know, it looked the part.

Looks really great. So very well done, mate.

ANDY: I've only got good things to say.

And not only did I see you working well at your bench,

I saw you duck over there to help Andrea,

which was amazing to see - like, it's what this place is all about.

Thank you. Thank you so much.

I loved it. I thought that there was so much to be so proud of.

(CONTESTANTS CHEER)

ANDY: Andrea.

I have no words.

I've got one word. 'Cyclone'.

This has probably been the most intense experience in my life.

JOCK: You know that it's the two dishes

that most resemble Jamie's both in look and taste.

Mmm. This one.

With three rotolos.

Oh, OK! Yeah, sorry. Sorry. Yeah.

First of all, the tomato sauce is a little bit coarse.

Like, you could have broken it down a little bit more.

But it's close.

The pasta's fine,

and the rotolo is really good.

And I think you did a fine job there. Really, really good.

You should be pleased with yourself.

Andrea, obviously presentation-wise,

two instead of three is a big difference

and just the care in terms of the way the sauce has been placed

show that hectic, haphazard thing going on there.

I feel like that might have been due to how you cooked,

but also down to the last 30 seconds,

you weren't kinda on the same page as Jamie.

But all in all, bloody good job, mate.

Thank you very much.

Next up, it's Jessica.

(CHEERING AND APPLAUSE)

Jessica. How you going?

That was a really, really big cook.

My background is Calabrese.

We make peasant food.

And the woman I was referring to was from that exact area.

Yeah, that's my heart on a plate.

Bar having my two children, that was probably

one of the highlights of my life.

Oh, bless you. What about getting married?

Oh, and getting married. (LAUGHS)

I got you. Phew!

You can be very proud of yourself,

because I think you've got very close there.

You got very close.

Like, the seasoning of the greens is great,

the mushrooms is great,

and the sage is perfectly crisp.

You're a little bit finer than your other Italian counterpart over here.

And I can taste that you're Italian.

(LAUGHS)

I think you should be really proud of yourself.

Thank you, Jamie.

JOCK: Couldn't agree with that more. I thought the sauce was excellent.

The construction of the rotolo was nice and tight

and the quantity of the fillings was great.

So you're right up there today.

Thank you.

That really does resemble Jamie's rotolo.

Some fine work there in listening

but also just in trusting what you already know.

Thank you so much. Thank you. Well done, Jessica.

Alright, Rhiannon. Let's go.

Hello. Hello, my darlin'.

How did you go?

I was pretty chaotic, I'm not gonna lie.

Like, I was trying to be calm,

but, like, I just kept doing things wrong.

But you know what? I'm so bloody grateful.

It was so cool.

It's a commendable effort.

It's tasty for sure,

but it's that kind of equation of pasta versus filling.

You know what I mean? And that is girth as well as length, so...

Do you know what I mean, though? I do. 100%.

Are we going...

(LAUGHS)

No, but seriously.

It's the proportion of filling versus pasta.

Changed it a little bit. Yep.

So you're a little bit further away than the others, admittedly,

but you should be really proud.

I'm stoked. I'm so stoked.

This is, like, once-in-a-lifetime.

Your attitude - you just can't fault that stuff.

You're just like, "I had the best time."

Even though there's some telegraph poles,

it's your attitude that will keep us coming back for more, so good stuff.

Thank you.

Nice one, Rhiannon. Thanks! Thank you.

JOCK: Last but not least, Grace.

How was that, Grace?

(SIGHS) Insane. (LAUGHS)

Like, I was already tearing up at the start.

And I just had to go, "Wow."

Like, I'm cooking with Jamie Oliver.

Like, who on Earth can say that?

I gave it my all. So yeah...

Look, um, you've done a fantastic job.

It's up there. It's up there.

The seasoning's really good, the pasta's really good.

Like, you hit the brief there.

It's delicious.

So, you know, be proud. Be very, very proud.

Thank you.

I've gotta commend you on the mushrooms.

They were seasoned perfectly, but the different textures of mushrooms,

which you know, Jamie chatted about

and this had to have.

So I thought you did a great job today.

MELISSA: Thank you, Grace.

The fact that we all kept up with Jamie Oliver is crazy.

And there was some awesome feedback all around,

but I really want to get my hands on that immunity cook.

Right, let's get down to it.

At the end of the day, we're looking for

the top two dishes to send straight through

to the Immunity Challenge on Thursday.

Despite how chaotic today's cook was,

two of managed to pull it off with style.

And those two cooks are...

..Antonio....

Well done, mate.

..and Jessica.

Well done.

Jessica, how you feeling? On cloud nine?

Cloud ten. (ALL CHUCKLE)

Antonio, you hit it out of the park this morning,

smashed it this afternoon - you must be proud of yourself.

Yeah, thank you so much.

It's just been an incredible experience.

Well, congratulations, you two.

You both have a one-way ticket into

the very first Immunity Challenge of the season.

Well done, guys. Well done.

It has been an unbelievable couple of days.

Jamie, you are an absolute legend

and just a really bloody nice guy.

Thanks, Mel.

Listen, it's been a pleasure to meet you all...

..cook with you all, to taste your food.

There's amazing skills happening in this room.

I follow the show.

I really do think we've got one of the strongest years ever.

And this is the beginning of a journey, right?

If you're this good this quick,

what's going to happen in the next months that come forward?

And don't forget, this is probably

the best cookery school on the planet,

so grab it and run with it.

And I've got a little secret that I've left behind me.

Of course you do!

Tomorrow's challenge will have to feature something

from underneath these cloches.

But that's for tomorrow.

Thanks, Jamie.

(LAUGHTER)

Until then, guys, it's goodbye from me. Lots of love.

Aww. Yay!

(ALL CHEER)

Team hug!

Oh, my God!

NARRATOR: Tomorrow night on MasterChef Australia...

This challenge, it's a doozy.

There's only one spot left for immunity.

..Jamie's secret flavour bombs

will be detonated...

No idea what could be in that flavour bomb.

Just gonna hope for the best.

..just not the way they think.

You may lift your cloches...now.

What is it? What is it?

Captions by Red Bee Media