Original subtitles

Shannon Bennett! (OTHERS CHEER)

..Shannon's fridge

supplied the ingredients

for the first Immunity Challenge of the season.

Argh! Oh, my goodness.

There was plenty of drama.

Argh, come on!

You're on fire. Put it in the sink.

Oh, ooh!

But the food was phenomenal.

ANDY: The pasta works. It's great.

Really, really good. JOCK: I love it.

It's great work.

And Malissa's now immune from the first elimination.

In round 2, you're gonna need to beat a professional chef.

MELISSA: He is an absolute beast.

Then she tried to win a pin.

Poor little battle of David versus Goliath going on here.

9 out of 10.

But Hugh Allen and his three hats were too hard to beat.

Tonight, it's the first elimination for 2023.

AMY: I need to do everything that I can to not be the first one out.

Who will be the first to say goodbye to the MasterChef kitchen?

ROBBIE: How you feeling, Ralph? RALPH: Nervous.

Nervous? I'm not gonna lie. Very nervous.

How you feeling, Brent? Yeah, good.

You have a steely confidence that's nerve-racking.

RALPH: So today's a bittersweet moment - the first elimination.

We've all been here just a week

and I don't think anyone's ready to go home.

It's alright. OK.

Just cook the best we can. That's true.

Someone's leaving? No!

Not ready to leave the family yet. (LAUGHS)

Morning!

(CHEERING AND APPLAUSE)

Ooh! What is this?

We've got photos of them as children.

Good morning, everyone.

CONTESTANTS: Morning. Welcome back.

Before we go any further, looking around us,

pretty obvious there's a few people missing, right?

CONTESTANTS: Yeah.

Unfortunately, COVID has hit us and it hit us hard.

Eight contestants can't be here

because they're currently recovering.

With that said, the show must go on.

Yeah.

So today, you nine will still be cooking in an elimination.

And just to keep it fair,

the people who aren't here today

will be the only ones to cook in the next elimination

when they're back with us fit and healthy.

BRENT: Old COVID's come in and spoiled it for us.

Normally you'd be, like, a 1-in-17 chance of going home.

Now there's only nine fighting it out.

Thanks heaps, COVID.

Phil, how you feeling, mate?

Well, we're the unofficial top 10, so I'm pretty happy about that.

(ALL LAUGH)

We'll take the positives while we can get it.

That's positive. I love it.

If I go out today, I'm top 10, that's all I'm saying, alright?

How about these guys, eh?

Cute.

Just in case you hadn't guessed it,

those three photos are obviously of us as kids.

How about that haircut? (LAUGHTER)

Mate, you gotta bring that back. Bring it back.

You know, my mum was a hairdresser and my dad was a barber.

(CONTESTANTS LAUGH)

What was going on there?

We didn't trot these embarrassing photos out for nothing.

This obviously has something to do

with the first round of the elimination.

(EXHALES)

Under these cloches are our favourite childhood ingredients.

(CONTESTANTS MURMUR) OK.

Ooh!

In round 1, you'll have to use one of them in your dish.

Well, let's find out what they are.

ANDY: No prizes for guessing what mine is.

A healthy dose of...

..Vegemite!

(CONTESTANTS LAUGH)

Next up...

..cumquat.

Oh. Yum.

My ingredient is an Italian staple...

And I'm, like, praying that it's pasta.

That's my strength.

And it was my all-time favourite as a wee lad.

Panettone.

(CONTESTANTS GRUMBLE) Wow.

Oof!

I am Italian, of course,

but never liked panettone.

I don't like that candied orange in it.

I always, like, took it off.

MELISSA: Andrea's face.

"No, grazie." (LAUGHS) I'm not a fan.

Does everyone know what panettone is?

Hands up if you don't know what panettone is.

OK, panettone is like a French brioche but, like, 100 X better.

It's more fragrant, more buttery, more delicious.

There is candied fruit inside and sultanas.

The texture is more soft and...and delicious than a brioche.

OK, so cumquats.

At their front door,

my parents always had two little cumquat plants for luck.

They were ornamental. We didn't really eat them.

And my brother and I and the kids in our street

would pick them off the tree and peg them at each other

when they were super, super ripe

just because they would just explode

to, like, the fruitiest water bombs you've ever experienced.

So, good fortune in my culture but also good fun as a kid.

I'm going to start this by saying I love you, Mum and Dad.

I love my mum and dad, but they were terrible cooks.

Terrible cooks, and not until I was about probably 15

did I start to cook myself because I was just so bored.

I was like, "There must be something else out there!"

Because I used to go to school every single day

with six Vegemite sandwiches.

Two for recess, four for lunch. That was me.

And I just thought that was it.

That was all that was out there in the culinary world.

I do still love Vegemite

and it's probably what got me into cooking.

Vegemite, not my thing.

Cumquat, I don't know if I've ever even tried it.

And a panettone cake, which I've had a couple of times,

nothing really springs to mind

on what I'm gonna cook or do with them,

so, yeah, definitely gonna have to think quick.

Now that you have your three options, here are some rules.

You'll have 60 minutes to take us back in time

and cook a dish using one of these three ingredients.

The three least impressive dishes

will send their makers into round 2

from where one of you will be going home.

We know none of you are ready to go.

So just take a deep breath,

don't lose your head

and do what you do best.

Good luck. Your time starts.

(FAST-PACED MUSIC)

Right in!

A whole bunch of cumquats.

Ohh!

ADI: Clean up on aisle five.

Guys, I've dropped all of the cumquats.

ADI: It's so embarrassing.

Everyone's already stressed and I've made it worse.

Thank you, Andrea.

You know, the thing about panettone is as soon as you crack into it,

there is this butteriness.

Oh...look at that. Look at it.

But look at it. It's aerated.

It's vanilla, it's fruit. Smell it.

You get...you smell the candied fruit, you smell the vanilla,

you smell the butter.

It's, like, just delicious.

What would you do with it?

Ice-cream sandwich.

Ooh! Oh! Yeah, right.

Focus all your energy on making an ice cream.

Slice that bad boy that thick and then construct your sandwich.

Bosh!

Cumquats.

Easy, right?

Bit like sweet-sour citrus.

Has a lot of really interesting floral notes going on there

and I think it could lend itself to sweet or savoury.

You could split them and char them, you know, over the hibachi

and add them, you know, into a grilled seafood dish, for example.

Don't try and overthink this one. Yeah.

They got to remember, you just don't wanna be the bottom three dishes.

No. You know?

So this is a time to pull something that you're really comfortable with

and absolutely nail it.

ANDREA: At this stage, I decided what I want to do.

I want to do a risotto.

So I'm using Vegemite to make risotto with asparagus.

Basically Vegemite is the salt

and I'm doing, like, a stock

and using Vegemite for that too.

You know, I tried it a couple of times in my life

and it's a big no for me

but, you know, give it a go,

try new things.

I'm probably going to lose my passport - the Italian one.

Do a nice, like, a volcano-shape thing.

I was born in Italy in a town called Turin.

Pasta is definitely my strength.

I find cooking very satisfying.

It's like chemistry.

Mix up some elements - like flour, eggs, water -

and you end up with a beautiful dough

and you transform it into a pizza or a pasta.

Just amazing.

That's it.

I've got a skill which is cooking.

Everything I kind of cook has a great result and tastes very good.

I think something I have to bring to MasterChef is my personality.

Being very outgoing, very social.

So I'm very easygoing.

So sometimes people may think that I don't care

but that's not the case.

Andrea! Here we go. Yeah.

Hey! Very good.

Is that risotto with Vegemite?

Get out of town! It's not a risotto with Vegemite.

It's a risotto... With Vegemite.

..with a Vegemite stock. (JUDGES LAUGH)

As long as the Vegemite's in there

and you're using it to its strengths,

which are seasoning and umami,

a delicious risotto sounds like a great idea.

You may love Vegemite after all. I hope so. I hope so.

(LAUGHS) Thanks.

One hour for risotto is a long time,

but I need to make it really good

because I don't want to go home today.

RUE: I have made up my mind

that I will not try anything new in the kitchen

unless I've tasted it back home.

Today, I think I'm playing it really safe and smart

because I am making a cumquat Swiss roll.

The reason why I chose that

was because I can really incorporate the cumquat

into the Swiss base.

Fingers crossed. Fingers...

I don't want to be in round 2.

I would not be able to do it. (CHUCKLES)

BRENT: I've gone with Mel. Cumquats it is today.

I just think I can do a lot more with my type of cooking.

So today, I'm doing Middle Eastern chicken Maryland,

hummus and then a nice pomegranate salad.

You know, use the cumquats for a sauce or a glaze.

It's hitting the brief. It's in my cooking ability.

It's, you know...it's a safe one.

I really hope it's enough to keep me out of round 2

'cause, um, yeah, round 2's worse than round 1.

Like, this season, I'm just thinking doing smart moves.

Brent from the show before probably wouldn't have done that,

but it's just what's up here is what's gonna be on the plate.

So you just gotta keep calm, stick to your guns and you'll be safe.

15 minutes down.

45 minutes ago. Let's go.

Come on, guys!

AMY: Go, go, go!

Today I'm making a hibachi Vegemite-glazed cauliflower.

How I normally cook cauliflower at home

would be cut it into steaks and then pan-fry it.

I'm feeling OK.

It's my first time using the hibachi,

so I'm like, "Oh, I hope I'm doing it right."

(LAUGHS)

I'm doing roast pumpkin coated in a Vegemite crumb,

and I'm doing a sesame and Vegemite puree to go with it.

It goes quick, so I've gotta, um...

..gotta get this pumpkin into the oven asap.

So sorry. Sorry, Ralph.

I'm gonna make a sponge cake

with a cumquat caramel and a cream filling.

Come on, Robbie!

ROBBIE: Today I picked the Vegemite.

So I thought I'd cook a beef stew with tomato and Vegemite base.

If I was at home, I'd be cooking around a camp fire,

like, yeah, buffalo or wallaby.

I'd cook that maybe hour and a half to two hours,

till nice and tender.

But it's a bit hard when you only got 60 minutes.

Uncle Robbie. Hello, Robbie.

Hey! How's it going?

Classic styles.

Beef stew, nice piece of steak and some veg.

What we do at home a lot - have stews.

How do you want the beef once cooked?

Hoping it'll be real nice and tender. Yep.

It's got a...it's got a good... Definitely.

..good waft to it, which is a good start.

Brother. Thank you very much.

In the bushes that we sit on in a camp fire,

got the camp oven on, everyone's talking, telling stories.

And then, you know, before you know it,

the time goes past and your food's...

..it's delivered perfect for you.

Here, you're cooking in a stove you don't know much about.

This sort of cooking is... is very different for me.

(WHISTLES)

I've chosen Andy's trusty Vegemite today.

The reason I picked the Vegemite is, like, I love salty things.

I know I can use that to kind of season a dish in a certain way

and hope I can balance it in a way

so it doesn't completely overpower it.

This was so intense.

How could you give this to kids? What the hell?

Obviously didn't grow up with Vegemite.

Oh, it just lingers too. Really does.

My name is Phil Conway.

I am originally from Ireland.

I'm just finishing off my mashed potatoes.

What would an Irish cook be without a good potato recipe?

I think my biggest strength in the kitchen

is when it comes to cooking proteins.

Like, I love cooking meat.

That's probably the thing I've worked on the most.

It's just iconic Irish food.

That's... That's what you grow up on.

I've been working in the fitness industry for almost 10 years now,

but I also have a huge passion for food and wine.

I'm quite determined to achieve the goal

of opening my own wine bar one day,

but it's a scary thing being 33 years of age

and starting a new career and following a passion

and starting basically from scratch again,

but at the same time, it's exciting.

I'm passionate about it.

If you're not excited about what you do when you get up,

there's not much point in doing it.

So the dish I'm doing today

is a pork fillet with parsnip, two ways, and a Vegemite sauce.

Vegemite's starting to come through the dish now and incorporate itself,

but it's one of those things I've gotta be careful with

'cause it could very easily overpower everything

and be just left with a mouthful of Vegemite.

To be honest, it's been a pretty tough week of cooking.

Ooh. It's intense.

Confidence is pretty low... Phil.

..and I feel like I'm, yeah, definitely on the chopping block.

This looks like meat and veg.

What are you making?

I'm doing some pork loin with a veal and Vegemite sauce

and then a parsnip and vanilla puree.

You love the meat, puree and gravy, man.

Gotta give me a couple of weeks to get a couple of cooks under my belt.

You're gonna have to let go of that blanket.

Cooking meat and veg throughout this comp so far

hasn't really worked for me.

You are gonna have to move away

from safety meat and potatoes and vegetables and start cooking,

because you're not gonna be around for long if you don't.

Choosing it to do it on elimination day

might not be the smartest decision.

But I just really want to prove today

that I can actually cook meat and veg,

but I am quite worried that today could be my last day in the kitchen.

A lot of really good ideas.

Here's hoping that results in lots of really good dishes.

30 minutes to go!

Come on, let's go! Come on, guys!

Cooking meat and veg is definitely something Jock questioned.

Veg and sauce again?

So the plan is to add another texture to it.

I'm making a buckwheat caramel chip to go with it.

Just hoping it'll help balance the flavours a bit.

Just spread it really thin

so it gives a bit of a buckwheat, kind of a nutty, sweet chip.

I haven't done it before,

so that definitely has made me feel a bit concerned.

Have I picked the wrong day to be trying to be adventurous

and pushing the boundaries?

MALISSA: Adi, are you making dumplings?

ADI: I'm making dumplings. Beautiful.

The cumquats are really tart and sweet,

so I thought that could go nice in an Asian-style, like, dressing.

Yum!

My strategy today is "Keep it simple, stupid."

Like, do not go do anything that you've not tried before.

Do something that you know how to do

and that you're gonna be able to execute.

Wasted a lot of ginger just then.

So I'm actually making pork dumplings

with a cumquat and soy sauce.

MELISSA: So, like a pan-fried...

Pan-fried, like, potsticker. Tender on one side.

Correct. Crunchy see on the other.

Exactly, exactly. Potsticker. Yep.

The dish is sound. Yep. OK.

You've done dumplings before. Yes.

Well, you've gotta do is balance the sauce.

Yeah. OK. It's not that hard.

OK.

OK. Good luck. I'll try and do it for you.

Thanks, guys.

Risks can sometimes pay off

or they can sometimes lead you absolutely to the bottom

and it's just a disaster.

That can really be good on days where you're not gonna be going home.

I am not gonna risk that today.

I have been working as a doctor for almost 10 years now.

OK, I'll just be checking your blood pressure.

But I started getting into cooking about three years ago.

Work was getting stressful, I needed an outlet

and I started discovering how interesting it can be.

Paella is one of my dishes.

And I can make churros.

I love being a doctor,

but sometimes I feel like I've got this creative itch

which doesn't always get scratched.

I feel like I spent all my 20s doing very long and hard hours in medicine

and now in my 30s, I want to see what I can do in food.

Here we go, guys, I've made a paella.

I've seen myself how MasterChef has changed lives for people

and I think it can totally change my life.

Really good? Thanks, guys.

Mmm.

It's a big step to have put in all of those years into medicine

and now to be doing MasterChef

and to be looking at a life in food.

MasterChef is gonna show me

whether or not I've made the right decision.

MALISSA: Adi, that looks so good.

(DRAMATIC MUSIC)

RUE: The sponge is in the oven.

I'm thinking, "OK, you have to start tackling the cumquats

"and get the juice out of that because I need to make my curd."

I tried to zest those cumquats.

Oh, my goodness!

I am working so hard.

I think juicing those little cumquats,

it's going to take me at least 15 minutes

to just get half a cup.

Oh, my gosh!

Oh, look, a girl after my own heart.

Cumquats. Amazing.

Yeah. So what are you doing with them?

I am making a cumquat Swiss roll

with Chantilly cream

and a cumquat curd, hopefully.

I love this! I love this! Yep. Hopefully.

Because it kind of pulls on that nostalgia as well,

which, like, these are our childhood ingredients.

Fantastic, OK, well, here's hoping

that everything comes together in the right textures here.

You've gotta motor, Rue. Yep.

Look to younger me for good luck. I know!

I'll just be sending you good vibes.

(LAUGHS)

MALISSA: Good job, Grace, you're doing good.

I've got my pumpkin in the oven.

I'm feeling on track.

I'm just trying to be as organised as possible in this cook

and have lots of fun.

(RALPH HUMS)

Quietly confident.

Just trying to get everything set up nicely

so that I'm not panicking at the end.

Let's go! (CHUCKLES)

I'm just cooking my cauliflower.

Hopefully it cooks in time.

BRENT: Today I'm gonna do

sort of Middle Eastern spice chicken Maryland.

For the cumquat sauce/glaze,

I just let these little cumquats just cook along.

Little bit of sugar in there, salt and then white vinegar.

I blitz it up.

Strain it as I'm tasting it, I love it. It's delicious.

MALISSA: Looks good! Yum.

Chicken's in a bowl. It's got the dry rub on it.

It's in the brine. It's doing its thing.

Caramelised spicy marinated chicken. Yep. Yep, yep.

Sounds good. What are you worried about?

Um, not too much.

I tell you what I'm worried about. What?

The chicken.

You've got 20 minutes to go and it's not cooking.

And you're cooking leg on the bone. Yep.

You wanna get it cooked and you wanna get it rested, alright?

Thanks, Chef.

20 minutes to cook a Maryland's, like, pretty much nearly impossible.

Right now I'm, like, spiralling. I'm trying to think.

But I just... You know, new Brent.

Just whoo. OK, just calm down.

Cut the Maryland in half,

get a pan, get it on, put it on the pan,

sear it as hard as I can,

get that crust that I wanted, the caramelisation

and then get it in the oven really, really quick.

Brent from season 13 probably wouldn't have done that.

He would have chucked them both in, probably cranked her up

and just, you know, sat back and hoped.

But, like, this season, I'm not hoping.

Brent's thinking good.

We started with good ideas

but now the panic of the first elimination is starting to set in.

15 minutes to go. Come on, guys!

Uff. No pressure. Argh!

(MUTTERS INDISTINCTLY)

How's it going there, Grace, darl? Going good. How are you doing?

Good, darl.

I think mostly people get bit of a shock

at the way I cruise around the kitchen.

Andrea, Andrea, Andrea, Andrea.

Hey, brother. Good. What's happening?

How you doing? Good.

The risotto with Vegemite stock.

Vegemite sock? (CHUCKLES)

I think I'm pretty calm because I never run

and I watch all the other contestants and they're running.

And I think, "What if they fell over? Be embarrassing."

I forget about the clock most of the time when I'm cooking.

And then I look up, "Oh, gosh." JOCK: Robbie.

Red wine and tomato paste with, um, Vegemite.

It needs to cook more.

But it needs another good 15 minutes at least to cook

'cause it's pretty chewy.

Yeah. Mm.

If I turn it up, hopefully the heat, it'll stew and tenderise a bit more.

I was thinking, "Gosh, hope I'm not going home."

So I've got 14 minutes left

and I cut into the pork, but it's still just that little bit under.

So I quickly throw it on a tray,

stick it back in the oven.

Based on the last couple of proteins I've put up,

I really need to get this one right.

As Jock put it so eloquently, "Meat, sauce and veg again?"

But I've tasted the sauce with the Vegemite in it.

Mm.

I also added a bit of cacao in there

which added a bit of bitterness to help balance the sauce,

which I think has really made it work.

I'm happy with the buckwheat chip.

It obviously adds another aspect to the dish.

A nice nutty crunchiness to break up those textures.

So a little bit of Irish luck

with a sprinkle of Aussie charm in there, who knows?

ANDREA: I'm using Vegemite

to make a nice - hopefully - risotto with asparagus.

Vegemite is basically like stock.

That's what it tastes like and what it smells like

and that's why I don't understand why people need to have stock

on their toast in the morning.

So, anyway, during the cooking,

I've been adding and adding and adding Vegemite

because it's actually not as salty as I thought.

Ooh, risotto. Hello.

Asparagus risotto with Vegemite stock.

And now I've got a mix of crumble Vegemite and parmesan.

I love you dearly and I want you to succeed,

but I know that there's some saltiness in here,

but that is grossly under-seasoned.

Mmm.

OK.

You need to figure out the balance. Good luck.

So, I've got 10 minutes to basically reassess this dish.

Go to the pantry and go with my guts.

Acid - lemon zest.

So I just go to the fridge and I see caviar.

My hands are shaking. I've got, like... The time's running out.

MALISSA: Andrea, use a spoon.

Put the spoon in between the lid and...and pop it.

I need to fix this dish at any cost.

Literally.

(CLOCK TICKS OMINOUSLY)

and you've got five minutes to finish your dish.

ANDY: Come on, guys! Come on! Let's go!

(APPLAUSE)

(DRAMATIC MUSIC)

Sorry. Oh, my gosh. Sorry.

I bumped your booty.

RUE: I am making a cumquat Swiss roll.

Oh, thank goodness.

My cake base is looking so good.

I take my Chantilly cream.

MALISSA: Go, Rue!

I start putting my curd on there,

I spread it, but I'm very nervous to roll this sponge.

OK.

(EXHALES)

This is my whole dish and if it breaks,

I end up with no dish and I will find myself in round 2.

I cut up my sponge,

I place one piece on the plate

and I just take a big sigh of relief.

(EXHALES SLOWLY AND CHUCKLES)

(TIMER BEEPS)

I'm down on the chicken's level.

I'm probing it for internal temp

and I'm just...I don't even want to look at it.

I can see it's rising and I just...

Do not stop. Just keep going. Keep ticking up.

Right now, there's not a lot I can do.

I've just gotta sort of get it on the plate and just hope.

Two minutes to go!

ANDY: Come on! Come on, guys! You've got this!

You can do it!

I taste one of my dumplings. I'm happy with it.

So I get the other five on a plate,

sprinkle a little bit of spring onion on them

and then my sauce on the side.

I'd eat it. That's all I can ask for!

A few minutes to go, and the meat wasn't that tender.

I think, "Gosh, please just make this meat a bit tender,"

because I could be going to round 2.

I need to balance this risotto somehow

because I definitely don't want to be the first one to go home.

So I put the caviar, I put the glaze, the lemon zest.

It's pretty good, actually. I mean, I'm happy.

If they don't get a punch in the face with this dish,

there's a problem.

You guys have got one minute! Come on!

The hummus goes down.

I put the chicken on and then the nice vibrant salad.

I'm very happy with the cumquat glaze.

I think it's gonna marry up perfectly with that chicken -

if it's cooked.

MALISSA: Come on, guys!

Oh, my gosh.

PHIL: It's getting down to that last second

and I just know that this pork just needs

those extra few seconds just to hit that perfect temp.

And I've got everything there ready to go,

but nothing on the plate.

ANDY: 10, 9...

And then I hear the countdown. ..8, 7...

I'm like, what?

..6, 5, 4,

3, 2, 1.

MALISSA: Whoo!

Yeah!

Whoo-hoo!

Whoo!

Oh, my God.

Nice work.

I just don't wanna be in round 2 today.

I just wanna go straight up the gantry, kick back, you know?

So hopefully this dish is enough to get me up.

JOCK: Alright, you had three ingredients to cook with today.

I am devastated that none of you picked panettone.

I mean, I'll get over it, but like... I don't think he will.

I think I might hold it against you just a little bit.

What we do have, though, is a lot of cumquat and Vegemite dishes.

We're looking for the three least impressive dishes today

to go into round 2.

And the first dish we'd like to taste belongs to...

..Phil.

(CONTESTANTS APPLAUD)

I've taken the big chance of

changing my career to be on MasterChef.

So to be the first one out would not be good.

I cooked a pork fillet with a parsnip and vanilla puree,

roasted parsnips, a buckwheat chip

and a Vegemite veal sauce.

(INHALES AND EXHALES DEEPLY)

Mate, I thought this was gonna be a disaster and it is the opposite.

(SIGHS) Mate, it's a beautiful dish.

It's well balanced, it's well structured.

It was plated beautifully.

It is a huge departure away from what you've brought us before.

So your progress at this stage just jumped 50%.

Well done, mate. Thanks, mate. Appreciate it.

This is the best dish of food you've put up in the kitchen so far.

The pork is beautifully cooked.

Really succulent and tender.

Really well conceived, really nicely executed. Well done.

You try the puree on its own and it's very vanilla forward.

Then you go to the sauce and it's got

a good whack of the Vegemite in there.

Then you eat the crisp and it's sweet and nutty.

You put it all together and it is seamless.

That is hard to do, mate.

Well done, man. Thank you, guys.

This is far and away the best moment I've had in this kitchen.

Days like today are the reason that I've taken this MasterChef journey

and I'm so glad I'm here now.

Let's go, Adi!

ADI: Pork dumplings with a soy cumquat sauce.

I love it.

The thing I liked the most is the dumpling work.

Thank you. Your sauce, though, was fantastic.

It just...it's cumquat.

It's the first thing I can taste and the last thing I can taste.

MELISSA: And it's beautifully balanced, nicely seasoned.

I think it eats really well together.

Solid, Adi. Very, very solid.

You should be pretty stoked. Great stuff for first elim.

Thank you, guys. Thanks so much.

I'm so relieved hearing their feedback.

It's really affirming to get that in this kitchen.

Great work. Thank you.

Next up, Robbie.

Alright, fella. What did you pick and what did you make us?

Beef with red wine and with the tomato paste flavouring

with the Vegemite, which I've never done before.

So, is it like a stew?

Like a stew, yeah. Beef stew?

Yeah, something like you'd do at home every day around the camp fire.

Alright.

If you were cooking that at home, around the camp fire,

how long would it take in the... ticking away at the edge of...

Probably two and a half hours would be perfect, yeah.

And you tried to do it in an hour. Yeah.

(ALL CHUCKLE)

Robbie, flavour-wise,

there is, like, bags of it.

It's just, like, one mistake.

And it's the amount of time that you tried to cook

that piece of meat for.

We've still got a chewy piece of meat.

And it needed much longer time

so that it could just fall apart.

Robbie, I can't fault the flavour of the gravy.

Your stew base has a rich, robust, beautiful flavour to it

and had the beef been perfectly cooked,

it just would have been the most beautiful carrier for this dish.

Unlucky.

Nice one, Robbie.

Hearing that really made my... my nerve go up to another level.

Oh, come here. Yeah.

I thought, "Well, maybe I might be going to the next cook."

(SIGHS)

Next up, it's Brent.

I'm walking my dish up and I'm like, "Oh, this is that feeling."

You know, packing it again.

Like, I don't wanna be in round 2.

Brent, what's the dish, please?

Middle Eastern spiced chicken on hummus with a pomegranate herb salad

with a cumquat glaze.

Happy with the cumquats as an option today?

Yeah, they're pretty versatile.

And I just knew that I was gonna do...use the cumquat

and probably go savoury with it

and just heavily spiced something.

Well, it smells fantastic.

BRENT: They're cutting through that chicken and I'm just...

I am deadset zoned in on that chicken.

What have I done?

Like, if I serve raw chicken,

goneskis - might as well walk out that door.

(TENSE MUSIC)

JOCK: Perfectly cooked.

Um, I think you showed your nous in round 1.

Cooking something that you're very comfortable with,

that you're familiar with, tweaking it a little bit

so you can hit the brief and use cumquats

was...very good, mate.

Nice work on the chicken. Had a beautiful crispy skin.

And the meat below it was really succulent

and beautifully seasoned on the outside with that spice mix.

Great flavours. Thank you.

Brent, very good rendition.

Chicken cooked beautifully.

Nicely charred, beautifully marinated.

I thought it was really tasty. Well done.

Thanks, Brent. Well done, mate.

Thanks, guys.

So good!

You know, first All-In Elimination

and just the pressure is released.

I can get this thing off,

I can get up on the gantry

and just, you know, enjoy it.

That's great. Oh, God, I was nervous.

That chicken. That chicken. Yeah.

Next up, it's Grace.

So I've made a Vegemite-crusted pumpkin

with a sesame and Vegemite sauce.

ANDY: I liked it.

I actually thought it was really nice,

so I'll be interested to see if it flows down the line.

Yeah. MELISSA: It flowed down the line.

I also really liked it. Pumpkin - amazing.

Thank you so much. Thanks, Grace.

Ralph!

I made a cake with a cream filling

and a cumquat caramel sauce.

The caramel is sublime.

Like, 90% there.

Thank you very much. Well done, Ralph.

Next up, Amy.

I made hibachi cauliflower with Vegemite, zesty yoghurt

and a cauliflower stem parsley salad.

Sounds a little crunchy.

The cauliflower's under.

Amy, the hibachi's a sexy piece of equipment to use,

and I think that it's really attractive

for so many different reasons,

but today wasn't the day to pull that out.

So bit of a shame for you today. Thanks, Amy.

JOCK: Next up, Rue.

RUE: I have made a cumquat Swiss roll.

ANDY: Rue.

I think you did a really good job.

And I love how you took another notch on nostalgia for us.

Like, that little ratbag there, he would have eaten

many a Swiss roll back then.

Yeah.

MELISSA: Really nicely executed. The rolling - beautiful, no cracks.

Really light in texture.

And the combination of the curd and the cream

really balanced out quite well.

I loved it. Oh, thank you!

I loved it. The sponge was delicious.

It was beautiful.

Thank you so much. Success, Rue!

Well done. Good job, darling.

Next up, Andrea.

I'm smiling.

I am pretty confident

that it's going to be a good dish, to be honest.

It's an asparagus risotto

with Vegemite stock

and a crumble of Grana Padano

and Vegemite on top...

..caviar and...and lemon zest.

Glaze... MELISSA: What's the glaze?

Balsamic vinegar glaze, yeah.

I recognise how hard this is.

Like, and how hard it would have been

for you to know that it wasn't balanced and then sprint in there

and grab some things that you thought might work

and go back and do your best to balance it.

It just got really taken out of control

with the salmon roe, and then the balsamic glaze,

for me, was the wrong pick-up.

I understand that you were like, "I need some sweetness here,"

but you know how intense that stuff is.

Like, as soon as I got that, I was like, "I can't taste anything else.

"I can just taste balsamic glaze."

The hardest thing, I think you've tried to do.

Honestly, you couldn't have picked a harder dish to do

and you couldn't have picked a harder ingredient off the bench,

I don't think, do you know what I mean?

Yeah.

And that's where I was questioning around balance.

You've got this huge umami, yeasty thing.

How do you balance that with the other flavours?

I think your choices that you made,

it just didn't work for you.

Shake it off.

Not a huge success. Yeah.

Nice one, Andrea. No worries, thank you.

The feedback isn't great at all.

There's a lot of elements that went wrong.

Thanks, brother. Love you, man.

The balance isn't there.

So I am worried.

Well, that was a blast from the past.

A lot of interesting flavours and clever cooking in round 1.

Phil, your meat and one Veg...emite dish,

mate, it was delicious.

Rue, your cumquat Swish...

Ooh, that's a tongue twister. Yeah. (LAUGHS)

The thing you made today?

(CONTESTANTS LAUGH) Awesome.

Your cumquat Swiss roll, it was absolutely epic.

And, Brent, you brought us a perfect chicken.

However, not all of your dishes

reminded us of the good old days.

If I call your name, you're in round 2.

Amy.

Unfortunately, your cauliflower was undercooked

and the flavours, they were a little underwhelming.

Andrea.

The balance of the dish was a little out.

And the final person going into round 2...

..is Robbie.

Sorry, mate - you had the right idea

but needed much longer time to cook that piece of meat.

And on a day like today, that was a critical error.

Amy, Andrea, Robbie,

unfortunately you've found yourself in round 2

and we all know there's no round 3, so this is it.

Congratulations, everyone else.

You can head on up to the gantry.

WOMAN: Good luck, guys.

You've got this.

Being in the bottom three - like, obviously it's not pleasant.

I know that this could potentially be my last cook

and I need to do everything that I can

to not be the first one out.

I'm very nervous.

Round 1 was all about OUR favourite childhood ingredients.

Round 2 is all about...

..yours.

(CONTESTANTS EXCLAIM)

Oh, my God!

Ohh!

Oh, my God!

Look at this bloke!

Is that you?!

Oh, my goodness!

Oh, my God!

That's the same hair as Jock had.

How old were you in this photo, roughly?

Five or six.

And what did you love eating?

Well, I loved sweets. Yeah.

And one above all, it was Nutella. Definitely.

I went through, like, a jar a week, probably.

Of Nutella? Wow!

Yeah.

Amy, tell me about this cheeky little munchkin here.

Is that a bag of sweets you've got there?

Probably, yeah. (LAUGHS)

Good onya. And what sort of food memories then?

Like, what was getting cooked?

Mum was just on the spag bols, the lasagnes, the curried sausages.

I still cook those dishes to this day because I just love it.

Good. (LAUGHS)

Uncle Robbie?

Look at that guy! Eh?

Many years ago, that was!

Where and when was this?

When I was 17. 17?

Wow! Robbie.

You're a striking young fellow, mate.

It's long time ago, yeah.

At that age, was someone teaching you how to cook

or were you the cook?

I was cooking by then, yeah.

Um, lots of dampers and, like, curried goose

and lots of fish and seafood.

Curried goose?! Did you say curried goose?

Yeah. Oh!

Magpie geese? Magpie geese.

So good.

We're giving you 60 minutes to take us back

to a moment in your childhood.

Give us a glimpse of who you are.

You can use anything from the pantry or garden to make that happen.

Whoever cooks the least impressive dish will be going home.

Your time starts...

..now.

WOMAN: Come on, guys!

Go, go, go, go, go!

ROBBIE: You see lemongrass in here?

AMY: Round 2, we have to make

a nostalgic meal from when we were younger.

I've decided to cook Mum's famous caramel dumplings.

Huge nostalgia meal, had it all the time growing up.

A caramel dumpling is just dough balls in hot caramel sauce.

So it's a very simple dish.

WOMAN: Come on. Come on, Amy.

I think it is a bit risky,

but it's Mum's caramel dumplings - what can go wrong?

As soon as we ask them to pull on those nostalgic strings,

the food is normally at its best in this kitchen, don't you reckon?

Yeah, absolutely. Absolutely.

And they've got some interesting stories, you know?

If I was doing this challenge,

there's, like, four dishes that my dad had on high rotation

that were very mediocre.

So do I try and pull one of those dishes apart

and make it you know, a better version?

Yeah.

But then this isn't about making a 3-Michelin-star fancy dish.

This is a nostalgic dish that helps us

sort of go back to their childhood.

When you were announcing the challenge, Mel,

they were eyeballing themselves

and hopefully that's gonna extract a lot of passion,

a lot of enthusiasm

out of, you know, their childhood selves

that they can really put on the plate.

Let's go, Robbie!

First elimination, it's very stressful.

In round 1, I had a mistake with the meat being a bit chewy.

Come on, Robbie. Come on, Robbie.

Going into round 2, that really made my nerve go up to another level.

I could be going home today.

Robbie. Straight up, what's the dish?

Curried fish in coconut cream. We always used to do it at home.

Love that. How are you going with the pressure?

Bit of pressure!

That got you, didn't it?

Yeah.

What a great photo. Like, that's insane.

It was a rainy day and they said no way I'm gonna kick 11 goals.

I kicked 14 goals, brother.

I won the goal competition.

How good is that!

Mate, well, I urge you every now and then

just take a look up, because honestly,

that kind of inspiration will make this stuff taste a lot better.

Yeah.

Old whippersnapper Robbie. (LAUGHS)

Good luck.

Looking up at the photo encouraged me to win this round.

PHIL: A little damper, Robbie?

Huh? A little damper?

Fried bread.

So I wanna fight really hard to make sure I stay in the competition.

Take it easy, bro. Take it easy, bro. ANDREA: Easy, easy, easy.

We are cooking for not to go home.

And it means that cooking against our best mates,

including Rob.

I really created this strong bond with Rob.

It is extremely hard to possibly being the cause for him to leave.

And I don't wanna be eliminated because I don't wanna leave him.

It's a tricky situation.

I'm cooking Nutella crepes.

I'm not a dessert person.

If I've got an option, I'm gonna go to savoury.

But I'm gonna stick to my childhood favourite ingredient,

which is Nutella.

Crepes don't take long to make. No. No.

But crepes need to be thin.

Andrea's cooking style is more Italian.

That's his strength.

To be honest, I thought he would make pasta today.

Nutella crepes. I mean, it's just so good.

Too good. (LAUGHS)

If I had to do it for myself,

I would just be doing the crepes filled up with Nutella.

But I'm on MasterChef,

I need to take my cooking to the next level.

Too much butter.

So I'm making some mascarpone filling,

orange zest,

bananas and strawberries.

And then I'm gonna make a Nutella sauce

to pour on top of the crepe.

The whole dish with all these elements

is just gonna be...

..a mind-blower.

We want you to channel these three up the front

and bring us a delicious dish.

45 minutes to go!

MAN: Let's go, guys!

MAN: Let's go, guys.

Reckon that's a tablespoon?

Trust yourself. Trust yourself, trust yourself.

Caramel dumplings, when I was younger, was just iconic.

We would have dinner, it'd be 9:00,

and my mum'd be like, "Caramel dumplings?"

(LAUGHS)

Mum cooked very simple meals.

So she would cook, like, lasagne on one night

and then spaghetti the next,

even though it's the same meal, essentially.

Food is my life.

Love talking about food. Love eating food.

Love walking to food.

Food, food, food, food, food. (LAUGHS)

I put a lot of effort into my dishes.

I have my notebook.

I'll write everything in, like the timings, the flavour combinations,

the temperatures.

I'm a nerd. (LAUGHS)

Don't look at my diary! (LAUGHS)

There you go, Mum.

Ooh, thank you.

There you go, Dad. Ooh! That's very fancy.

(LAUGHS) Very fancy.

Mmm, it's nice.

Mmm, that's pretty good, darl.

Better than my spag bog, even.

(BOTH LAUGH)

We love that still, though.

When I was young, I didn't really appreciate Mum's cooking

but I crave it now.

The vision for the caramel dumplings is...

..just cook it how Mum cooks it.

If it's not broke, don't fix it.

What do they look like, feel like, smell like?

They're rich.

It's very caramelly, doughy.

Oh, like, they're solid dumplings.

So they swell up and then they'll expand

and take up all of that beautiful caramel.

Yeah. So do they go in the oven?

Is that what happens? Or do you put a lid on the top, the stovetop?

Um, it's a bit of a microwave job.

It's a microwave job?

So Mum did them in the microwave.

OK.

A microwave meal on MasterChef.

What are you doing? (LAUGHS)

But this is how Mum did it.

JOCK: Interesting.

Could be good, could be bad, could be...

Could be really bad.

(CONTESTANTS CHEER)

ROBBIE: So, today, I'm making fish curry.

Mum used to love curried fish,

so I thought, "Well, I'll do this one for you, Mum."

Thinking about my childhood,

my mum, myself, my brothers,

we would go fishing in certain little creeks

and we'd catch fish and we'd take them home to our parents

and we would cook a feast together.

The whole family would turn up.

It was fantastic.

Mum was a very good cook,

so hopefully she's looking over my shoulder today.

(BLENDER WHIRRS)

30 minutes to go! Come on, guys. 30 minutes.

(CONTESTANTS CHEER AND CLAP)

I'm cooking Nutella crepes.

I'm just doing something that I loved and I still do love.

It's not a dish I know by heart,

but I know what goes in there.

So, it's time to make the crepes.

(CONTESTANTS CHEER)

WOMAN: Come on, Andrea.

Andrea is just putting his crepe batter on.

They need to be really, really thin and perfectly done.

Look at that. WOMAN: Oh, beautiful!

Good job, mate! Come on, Andrea.

That's a good-looking crepe.

So, a couple more and we're good to go.

I am happy.

How's it going, Amy?

Smells like Mum's.

(GIGGLES) Good, good.

Caramel dumplings is a very simple dish.

Six to eight minutes in the microwave and then you're good to go.

(LAUGHS)

Two, one.

We got lift-off, Amy. Can I open it?

They're done. Are they?

Yeah. Well, it says, "End."

Looking at my dumplings,

I do have a little internal battle.

(TENSE MUSIC)

JOCK: Is that it?

Um, yep.

I'm thinking, "God, it is risky,

"like, especially a microwave meal,"

but that's what we've grown up on

and, like, being a nostalgic dish,

I don't want to change it.

But then I have an idea.

What about Baileys cream?

Baileys is like a throwback for your childhood.

So, I'm like, "That could work perfectly."

Straight to the pantry. Baileys, cream.

(GRACE SPEAKS INDISTINCTLY) Yoo-hoo!

(LAUGHS)

And then got the old beaters out.

(LAUGHS)

That's also a throwback because Mum always had the beaters.

She's like, "I'm making retro dumplings.

"I'm gonna use retro equipment."

Love it.

This is the most nostalgic meal to me,

so I just hope it's enough.

You do not want this to be your last cook in the kitchen.

You've got 10 minutes to go.

(CONTESTANTS CHEER)

ROBBIE: The curry's looking good.

I'm thinking about my mum, you know, and what she'd be saying, you know.

"A bit more salt and a bit more pepper."

Time to taste it.

Mmm!

Taste the food.

Wow, it's got... The wow factor's there, what I'm looking for.

MAN: Good, Robbie?

You want that little explode in your mouth, and, well, it was there.

(EXHALES)

But I just keep my mind set on the game.

(CONTESTANTS CHEER)

AMY: You're looking at the final product.

I definitely feel like I'm back in Mum's kitchen.

I just hope that it's enough. It's make or break.

(TENSE MUSIC)

ANDREA: The crepes are done

and I'm putting the mascarpone cream inside,

but I need to get this Nutella sauce finished.

I add a little bit of cream and also crushed hazelnuts.

It's just not working, hey, 'cause...

Are you happy with the sauce, Andrea?

I'm not getting the texture that I want. It's going too thick.

MELISSA: You have five minutes to go.

(TENSE MUSIC)

Can add some water, maybe.

RALPH: Don't add water to it.

No, no, no, no.

No. ADI: No, no, no.

Adding water to chocolate is not an ideal scenario.

Oil and water doesn't really mix,

so it's no longer Nutella sauce.

It's more Nutella chocolate bar.

I stuffed up so bad with the sauce, but there's no more time.

I'm at the end of the cook and now it's time to plate,

so it is what it is.

The dish is about Nutella.

I need to serve something Nutella.

Now focus, my friend.

MELISSA: Come on, Robbie.

Robbie, is the fish cooked?

Is it cooked?

(TENSE MUSIC)

Is your fish cooked?

(CASUALLY) Yeah.

(CONTESTANTS LAUGH) Yep?

(LAUGHS)

ANDY: Last little touches! 10...

CONTESTANTS AND JUDGES: ..9, 8, 7,

6, 5, 4,

3, 2, 1.

JOCK: That's it!

(CONTESTANTS APPLAUD)

Well done!

AMY: Well done!

Good going, darl.

(LAUGHS) Oh, my God.

RALPH: Aww, Andrea. He's got my heart stressed, my boy.

Today, like, things went very wrong.

Like, everything went very wrong.

Singly, all the elements are great,

but, yeah, problem of this dish is the sauce.

Gonna be hard today

because I'd love to stay in the competition

and not go home.

This is not the best version of the simple dish that I wanted to do.

(SIGHS)

VOICEOVER: In the mood to cook?

MasterChef-approved recipes

on 10 play.

ROBBIE: This is us. This is home. This what we're used to.

This is how we grew up,

always sharing our food and our love with each other

and it was fantastic.

ANDREA: Good luck, brother. Good luck.

Thank you, brother.

This is amazing for me to be here representing my people.

I just wanted to make my family and my...my people happy.

How are you going? ANDY: How are we, mate?

MELISSA: Hey, Robbie.

What have you cooked?

Fish curry and fried bread.

Round 2, why this dish?

How come you went here?

Back in the old days, we'd just go about a kilometre from home

on the pushbikes,

go down and get pipis, mussels, mud crabs and fish and come home,

then we'd have a fish with my mum and dad.

How good.

What about the photo, mate?

Did you draw anything from that photo today?

When you think about playing that level,

you always want to up yourself to the best level you can do

and always be your best.

My mum and dad always loved us for that.

Then, you know, you've just gotta go into the next challenge

and don't ever give in.

We'll taste now, mate. Thank you. Thanks very much.

Enjoy. (CHUCKLES)

(INTRIGUING MUSIC)

Yum.

Be hard to see him going anywhere. (LAUGHS)

That's tasty.

My pieces of fish were beautifully cooked.

I'm glad that he just went diced.

It meant that he could really, you know, portion it beautifully,

that little mound of fish poking through the glossy curry.

And it's really bright and vibrant and zingy, seasoned really well.

You had a great base flavour going on there

and it looked fantastic and it tastes even better.

I think with this challenge,

we asked these contestants to cook a dish that showed us who they are,

and I really feel like this plate of food does show us who Robbie is.

You know, think about Darwin being such a wild, beautiful place,

being, you know, in the tropics

and drawing from such a rich multicultural heritage.

I imagine that this is very close to

what Robbie would have had when he was a kid.

I feel it, I really do, and I love that.

That's what we wanted to do.

That's what we asked for and that's what we got.

Mm, transportive food.

ROBBIE: Good luck, brother.

ROBBIE AND AMY: Good luck. Thank you.

Good luck, mate.

I'm hoping that the judges just close their eyes

when they are tasting this dish

and don't worry about what it's looking like.

Hello.

Take a seat, mate.

Andrea...

(SIGHS)

..what did you choose to make?

Crepes with Nutella sauce,

which was something I used to have

every time I used to go to skiing,

after, you know, a long day skiing on the mountains.

Talk me through this week. How has it been for you?

It's actually being an incredible, life-changing experience.

Unbelievable. I have no words.

Like, incredibly stressful,

challenging, exciting.

So, I'm sorry that, like, I couldn't complete my dish probably today

and I will probably, you know...

Like, there's a high chance that I'm gonna be the one that goes home.

But, to be honest,

if I was able to go back in the last 10 seconds,

I would get rid of this.

chuck it in the bin,

grab the Nutella jar and put it here.

We're going to taste it now.

Thank you very much. Cheers. Thank you.

(TENSE MUSIC)

The invitation today was to draw from our memories,

but I fear that Andrea has drawn from the wrong memory.

You know, spending the day skiing

and having a Nutella crepe afterwards,

wonderful, but if he'd have chosen maybe a memory

where he was making something,

that it was something that he knew how to make,

that he made with his nonna or his mama,

then it might have translated into a more confident cook.

The crepe itself is fine.

It's tender, it's thin, it has a nice flavour.

Sadly, everything else accompanying it

shows a really shaky sense of self today.

You're totally right, Mel.

This isn't a muscle-memory dish for Andrea.

No way. No.

And it shows on the plate.

The big mistake here was just putting water in Nutella.

He's just gone down the deep hole that is pressure in MasterChef,

but, unlucky for Andrea,

it is on elimination day.

(WHISPERS) Good luck. (WHISPERS) Thank you.

This is what Mum and I cooked when I was growing up.

It's just home to me.

So, I just hope it's enough.

Hello!

Alright.

MELISSA: What have you cooked us today?

Mum's famous caramel dumplings

with a Baileys cream.

Did you ever think that this would be the dish

that would either keep you in the competition or send you home?

Like... (LAUGHS)

Mum will probably be like, "Why did you do that?"

(TENSE MUSIC)

(INTRIGUING MUSIC)

MELISSA: What have you cooked us today?

Mum's famous caramel dumplings

with a Baileys cream.

You're wearing a black apron.

It's a heavier kind of day. Yeah.

There's a little bit more pressure

because you're very mindful that either you or someone else

is going home.

Was that playing in the back of your mind today?

A little bit, yeah. Definitely don't want to go home today.

I'm not ready. I want to learn so much more.

We'll taste and, hopefully, you know,

you stick around for a little longer.

(LAUGHS) Thank you so much. Thanks, Amy.

Let's hope it's ugly delicious. Yeah.

Right? I think...I think that's what she was going for.

The first part is already true.

(TENSE MUSIC)

This dish is what we asked for -

just take us back to you at that age.

I really feel as if

I was transported back to their living room, you know?

I love that it stayed true to the origins of it,

hasn't tried to tszuj it up,

because as soon as you do try and tszuj up a nostalgic memory,

generally speaking, it's not as good as it used to be, right?

I really like the caramel sauce,

I really love the boozy Baileys cream

and, let's be honest,

you wouldn't have any more than that

if you went to a mum's house anyway.

Baileys?

Like, how old-school could you possibly get

to team that up with the dumplings in the caramel sauce?

Look, any other day in any other challenge,

we'd probably be going, "What's going on here?"

But we're not because it's a challenge about nostalgia

and this is the one for her.

The flavours are sound.

First off, the good news.

There was one real standout dish today.

One cook transported us back in time to their home and to their hearts

and showed us exactly who they are.

The dish was vibrant, it was full of history

and it tasted as good as it looked.

And that dish...

..was cooked by Robbie.

Well done, mate.

(UPLIFTING MUSIC)

You're safe, buddy. You can join the others.

Oh, thanks. Good luck.

Thanks. Thank you.

Good luck.

Well done, mate.

(EXHALES)

Amy, your dumplings were exactly what we asked for.

We could feel the nostalgia

and the flavours were really, really good.

Andrea.

Your crepes were pretty good...

..but you tried to water down Nutella with water...

..and it's for that reason, I'm afraid, mate,

I'm sorry, but you're going home.

No worries. It's been a pleasure.

(CHUCKLES)

The mistake I did with the Nutella is...

I'm sorry, Mr Ferrero.

ANDY: Andrea, it's been absolutely great to get to know you.

Thank you.

Your personality has literally lit up this kitchen,

but, unfortunately, mate, it's time to say goodbye.

No worries. I'm getting a hug before you go.

Well done, mate. Thank you very much. No worries.

You did us proud. It's been a pleasure.

Thanks so much for being here. You're awesome.

(LAUGHS) Thank you.

Thanks for being here. Well done.

It's been a pleasure. Well done.

Thank you.

It's going to be hard to leave Rob.

Brother.

But I'm leaving here and I'm a complete person now.

Thank you, guys.

(CONTESTANTS CHEER)

I can do anything now

and this experience makes me so much stronger

that it's unbelievable.

Give it up for Andrea, everybody!

(CONTESTANTS CHEER)

VOICEOVER: This week on MasterChef Australia,

the secrets and surprises continue...

It is Secret to Success Week.

..with plenty of MasterChef royalty...

(CONTESTANTS EXCLAIM)

MELISSA: Poh Ling Yeow!

(CONTESTANTS CHEER)

Yeah, boys!

(GASPS, GROANS)

..sharing the secrets to their success.

DECLAN: I can't believe

Julie Goodwin's in the kitchen,

so I'm fangirling a little bit.

Who will thrive?

CATH: I am absolutely gobsmacked.

And who will say goodbye?

(GASPS) ADI: Now I'm sweatin'.

Captions by Red Bee Media