Original subtitles

Previously on MasterChef Australia...

(CONTESTANTS CHEER)

It's Julie bloody Goodwin!

Yeah!

..Julie and her seafood stew...

Ooh!

..wasn't the only surprise in this massive elimination.

Please welcome back to the competition Larissa!

(CONTESTANTS CHEER)

Larissa also brought her Second Chance Apron.

High-pressure cook, high stakes, but I'm really grateful

to have the opportunity to be back and cooking in here.

They were all desperate to impress...

I really wanna impress Julie because I'm fangirling a little bit.

JULIE: That soup has so much flavour in it.

JOCK: The seafood was cooked beautifully.

It was an epic dish.

I think that is really, really yummy.

..and Larissa's dumplings won her a spot back in the competition.

Welcome back!

Look what I have!

But it was Jessica who said farewell to the MasterChef kitchen.

JESSICA: This has been a once-in-a-lifetime opportunity

and I'm so grateful.

Tonight...

Oh, my God!

..it's one whopping Mystery Box.

What?!

(TENSE MUSIC)

RALPH: White apron all day, baby!

Mystery Box. How exciting!

Let's cook our socks off.

New week. It's a Mystery Box.

Yeah, I'm looking forward to it, yeah.

And I'm super excited.

What do you think it's gonna be?

It's Secrets & Surprises.

You know? It could be anything.

Mystery Boxes are pretty random,

because you really don't know what you're gonna get.

And, you know, you've just gotta hope

that you can cook a crackin' dish with whatever is in that box.

Very exciting!

So, yeah, I'm like, "Bring it on!"

Alright, let's go, guys!

Oh, my God.

What?! Ohh!

Look at this! Is that a giant box?

Massive!

Oh, it's, like, a giant mystery box! Oh, my gosh.

Oh, it's huge! ANDY: Morning, all!

We've got a small surprise.

Oh, and it's an actual box!

ADI: There's no mystery boxes on the benches

and instead, behind the judges,

there is this mystery box the size of a room.

What does it mean? I think there's a person in there.

(LAUGHS)

What the heck? Wow!

Let's start by stating the obvious, shall we?

This is literally the biggest mystery box in MasterChef history.

Are you, uh, like, trying to think what we might have in the big box?

I'm thinking 'cause of the sheer size

you guys probably just put, like, an orange in there.

One orange? Just, like, throw us.

It'd be a bit of an anticlimax, mate. I have no idea.

Declan, what about you, mate?

Um, bigger is better for me.

Bigger is better? Yeah!

Well, shall we find out?

ALL: Yes!

CONTESTANTS: Oooh!

Oh!

CONTESTANTS: Ohhh!

Whoa!

Wow! Ohh!

Oh, my God. Look how big... Is that Toblerone?

MELISSA: As you can see,

every ingredient inside the big mystery box

is super sized.

So let me show you what you're working with.

A beautiful yellowfin tuna.

Ooh!

Oooh. An entire barrel of wine.

Oh, yes! My favourite thing.

We've got a planter box full of mint.

A giant wheel of Parmigiano Reggiano.

How beautiful is that!

Cassia bark.

Some huge pumpkins.

A regular Jock-sized Toblerone block.

(CONTESTANTS LAUGH) Hey, I'm ready. I'm ready for that.

Have knife. Am ready for Toblerone.

(ALL LAUGH)

An orange tree.

I was right! Oranges. A whole giant box of rhubarb.

A leg of prosciutto.

And some bags of peanuts.

Today, these huge ingredients make up your pantry.

How do we use these giant ingredients

in a little dish that we can prepare for the judges?

Righto, gang.

You'll have 75 minutes to cook us one delicious plate of food.

You can cook us anything you like,

but you need to use at least one of these ingredients.

Of course, you've got the under-bench staples.

But the MasterChef pantry and garden are both closed.

This is the mother of all mystery boxes.

So hit us with some big flavours today.

Because if you cook one of the bottom three dishes,

you're gonna find yourself in tomorrow's Pressure Test.

And believe me, it's a big one. You don't wanna be in it.

Good luck. Your time starts now. (GRAND MUSIC)

Go, go, go, go, go!

Ooh! That's big.

I'm going to the charcuterie section. Ciao!

Thank you, Andy. Beautiful. Look at that.

Lovely rhubarb. Look at the colour.

Oh, yum! Can I just eat it?

Yeah, you can eat that bit. Looks bloody delicious.

That's good? Mm-hm.

What are you making?

I've taken pumpkin, prosciutto and parmesan.

I'm gonna do, like, a roasted pumpkin and prosciutto gozleme.

Love it. Is that enough?

You need any more, just let me know.

Thank you, Jock! I'll be here, eating it.

(LAUGHS) I would too.

So a gozleme is like a pastry

and it's flaky and yummy and crunchy in the mouth

and a beautiful filling inside.

I've made heaps of gozlemes before, but never this flavour.

It's, like, I just made it up on the fly because of the ingredients

and I thought they were pretty cool.

For me, like, prosciutto and parmesan -

give me it any day of the week!

(LAUGHS)

This is pretty much what I do for the kids.

It's something especially my daughter loves.

Like, LOVES it.

And I just wanna avoid this Pressure Test.

And if I can avoid that with something I know

and it can be yummy, I'm going for it.

How you going, darling? Yeah, good.

I'm just trying to get that cassia flavour in this.

Yep.

60.

I'm in a very good mood today! (LAUGHS)

I'm very happy with, um, the ingredients that were there.

I picked peanuts and also Toblerone.

I am thinking of going kind of the Snicker way.

Like, when I'm at home, I make a Snicker macaroon,

so I'm taking the same concept and I'm trying to put it in a tart

with a peanut butter ice cream.

OK.

Today I'm gonna go dessert.

So my dish is salted caramel ice cream

with chocolate ganache and peanuts.

You know, everyone knows

me and desserts are, like, not the best of friends.

But it's something I love.

I love, you know, caramel, chocolate, peanuts.

Beautiful.

Hopefully this best friend comes to the party

and we get a nice dish up.

I'm gonna do a caramelised cassia ice cream.

So I'm thinking an ice-cream sandwich, I'm thinking.

Ooh!

I'm scared of the Pressure Test,

so, um, yeah, I don't wanna be in the bottom three today.

(MUTTERS) Just let that cool.

How you going, Dec?

Beautiful.

Feeling good. It's a behemoth of a mystery box.

I was honestly gonna go sweet to start with,

and then I had a good think about it.

It is a beautiful fish and it had my name written all over it.

So today I'm gonna be making a peanut-crusted seared tuna loin

with a pumpkin puree.

You don't wanna be in that Pressure Test,

so hopefully it's a hit.

The vibes are high. That normally means good food. I hope good ideas.

Jock, you're on the tools at the moment. What would you be doing?

This.

There's so much umami, so much flavour

out of the skin of this, right?

So I'd be making, like, a umami, soy sauce kind of vibe

and then serving it with tuna belly seared, lacquered on a hibachi.

Very, very cool. What about you?

I'd go the total opposite end of the spectrum

and I'd use the Toblerone, I'd use the peanuts

and I'd use the rhubarb and do an ice-cream sandwich.

Stop it. So, yeah.

Well, I mean, you'd have to be going big with your ideas today,

because, of course, the bottom three go into tomorrow's...

Whoa, whoa, whoa! What are you making?

What am I making?

I think, you know, like...

Um...

Using the fat from the prosciutto leg

and just sort of doing a pumpkin steak, glazed...

You don't have a dish, do you? Nuh. Didn't really think about it.

I was very, very distracted by you, um, slicing prosciutto.

You want some more? Yes, please.

Anyway...should we go?

You stay.

I'll stay here. I'll be there in a sec.

Oh. Thank you. Sustenance for the road.

This is a cool bench. Yeah! (CHUCKLES)

What are you doing? Are you just smashing them?

Yep. OK.

I'm hoping to bring a big dish,

so I got peanuts and Toblerone.

So I'm gonna make an ice-cream sandwich

but I'm gonna flavour the ice cream with some peanuts

and I'm gonna make a chocolate biscuit

and some, maybe, salted caramel core.

I'm 100% determined today

to just wow the judges with my food.

I really want to do something that I feel represents me.

And ice-cream sandwiches, for me,

are a bit of my childhood.

It's just kinda comfort food for me.

There's definitely pressure,

'cause you don't wanna be caught up in the bottom three,

but I don't know, there's something about today.

I think it's gonna be a really good day.

Ay! Did you check on your nuts?

I'm about to.

Yep, I think same.

'Cause I put them up to 200. (LAUGHS)

I went a little bit crazy.

Hey, Ralph. How you goin', mate? I'm doing great.

I apologise - I think I'm in your area just a tad bit.

Ah, it's alright.

I choose cassia and orange.

Cassia is similar to cinnamon. It's a bit darker.

And when you taste it, it's ten times stronger than cinnamon.

Hi, Ralph!

Good day. Feeling tidy today?

Feeling a bit tidy today. I love it!

What's the dish?

So I'm making a milk tart. OK.

Just a South African dessert.

It usually uses cinnamon, but we're going with the cassia bark today.

I love a milk tart. What do you love about it?

It's the texture of it, the cinnamon that runs through it as well.

Just the balance perfect as well.

So you're blind-baking the tart shell first?

Yes. Correct. OK. Essential.

We've seen a few tarts go a little bit awry in this kitchen.

So I don't want that for you today.

Do you have a couple of versions of...

Yes, I've got different... Spectacular.

So you can hedge your bets and make sure that, you know,

you pick the perfect tart shell.

Correct. Definitely do that. Sounds delicious.

Thanks so much.

(MUTTERS) I need to do that in there.

Ooh! Smells like cinnamon.

I took some of the cassia, rhubarb

and then I've also got some oranges.

Theo. Theo.

Hey! My favourite MasterChef male judges.

Ooh, he's sucking up already. I like it.

(LAUGHS) What are you cooking?

I'm doing a...

I don't wanna say it's a mille-feuille

because I don't wanna shoot myself in the foot,

but it's a puff pastry with rhubarb and cream.

Mate, you've got a set on you. Just call it what it is.

Yeah, it's a mille-feuille.

There you go. No big deal!

There you go. No big deal.

I'm gonna do a rough puff.

It's quite difficult in the amount of time.

How many folds are you gonna get into it?

Uh, I should get three book folds.

Full pro? Yeah.

I'm looking forward to this. I love a mille-feuille.

I'm gonna bring it. I'll bring it. Alright, boys.

There's a lot to do to get this rough puff done.

I need to roll out my pastry,

I need to let it chill,

I need to get those three book folds in

to create super-nice buttery layers.

And then I need to let it chill before baking

plus I need to allow time for it to bake.

How you going? Good? Yeah, alright.

How you going? Yeah, good.

Choosing a pastry, it's kind of...

You know, it's in my wheelhouse, but at the same time,

it's pressure, because I've done it before.

The judges expect perfect pastry from me.

Ooh!

LARISSA: As a cheese person, this is my dream.

This is my first big cook back in the kitchen.

I wanna start off with a really good impression.

Ooh, it's hot in the kitchen today!

I'm gonna make my first pasta dish in this competition.

Righto, Larissa. What have we got going on?

You've got pumpkin, you've got Parmigiano Reggiano.

Today I'm making the doppio ravioli with the roasted pumpkin

and the ricotta.

That's the plan.

Hang on - there's a bit of reservations there, I'm getting.

I've never made it before, but I'm gonna give it a go.

(LAUGHS) Stop! (LAUGHS)

What about just a singular ravioli?

Well, maybe that will happen. We'll see.

What kinda sauce are you gonna do?

Burnt butter.

I... What's going on here?

Especially when he's here,

No, it's gonna have a lot of flavour.

Make it with flavour and then maybe think about

how you can, like, ramp up the sauce.

Like, make it interesting.

Alright. Like, it just can't be a...

If I were you, 'cause you've never done doppio ravioli before,

I would just do a single ravioli.

Like, it's pretty difficult if you've never rolled them before.

Yep. And then focus on the sauce.

Make it blow our minds. Make it interesting.

Don't just make it like the thing that we've had

at every run-of-the-mill Italian place.

OK. Yep. You got it.

OK.

(GROANS)

I feel like I've invested in the doppio ravioli.

Things are happening already.

Alright, so I've got pumpkin. Dough's resting.

But now...I have to think about changing the sauce.

So I'm frazzled now.

Do not want to go into this Pressure Test tomorrow.

JOCK: 15 minutes down, one hour to go.

Ah! OK.

My gosh!

Phil. Jock. Andy.

Well, there's no meat and two veg, so...

No, I couldn't do it. What's...what's going on here?

Little take on an ice-cream sandwich.

Toblerone ice cream with an orange sugar tuile

and a butter biscuit base.

That sounds bougie. Yeah.

Little bit fancy.

Taking you back to the old Terry's Chocolate Oranges back in the day.

Did you used to get them at Christmastime

in your Christmas stocking?

There was no Ferrero Rocher for us, just Terry's Chocolate Orange.

That was the epitome of class in our house.

Santa always used to put them in our stockings.

Should I just let you two have a moment?

(LAUGHS) We're good, mate. We're good.

We'd get up in the morning and they were melted in the stocking.

Melted?! Oh, because they sat over the fire all night.

Rubbish. Oh, God!

Food can transport you into a time, a place.

Yeah, that classic combination of chocolate and orange

is something, whenever I taste it,

it immediately transports me back to

those luxurious Terry's Chocolate Oranges

that we used to eat.

And I'm hoping it might transport Jock and the judges back as well.

What do you think?

Well, I was wondering... what do you think?

I think...

..I am really, really excited about

Ralph's milk tart.

A milk tart? Milk tart.

The old South African number. Beautiful, silky... That's it.

So he's blind-baking a couple of tart shells

to make sure that he has THE perfect tart shell

for his milk tart.

And he seems really happy and in a good place,

so I think that this could be a good one.

You, Andy Allen, really like ice-cream sandwiches.

Is that correct? We all love an ice-cream sandwich.

There are three ice-cream sandwiches.

Snickers is another really big theme going on here.

Chocolate, peanuts, caramel.

Lots of sweets today.

I can't... I just, honestly, the back half...

I can't hear. (LAUGHS)

The back half of the room, Andy Allen,

if I'm not mistaken, is littered with desserts.

Theo, he's...he's doing a mille-feuille!

You've got a lot of work to do there.

Let's just talk about our re-entry, Larissa.

Yes.

She's trotted out the old pumpkin ravioli.

Yeah, that's right. Can't hear you, mate. Sorry.

Sorry. I'm trying...

I'm really trying to push her into making her sauce

NOT burnt butter, which she was going to do.

So we'll see how that ends up. Back to you in the studio.

(ALL LAUGH)

Oh, I just don't know, Adi.

I don't know what to do!

You're OK, hon. You're OK.

All the elements for my pumpkin and ricotta doppio ravioli

are on the go.

My pasta's resting.

My pumpkin's roasting.

But the sauce is playing on the back of my mind.

Pasta sauce.

How would you make a pasta sauce?

Andy says that burnt butter sauce

is definitely not the way to go today.

Cinnamon burnt butter.

He wants me to elevate the dish.

I don't wanna go into the Pressure Test

and I do wanna take Andy's advice.

But I just don't know what to do.

Ugh!

I can't make a bloody decision to save my life!

(YELLS) 45 minutes to go!

Yeah!

Big time call, big mystery box. He's on point.

That's a big call, mate.

Far out, the time goes so quick, doesn't it? It's crazy town.

Beautiful!

OK. We're on.

Can I get some arms over here?

I've got it. Oh, my God, Dec! Sorry.

What a man! Do you need more?

What a man. No, that's plenty. You sure?

Thank you, Dec. (LAUGHS)

Oh, that looks good, Antonio.

Let's see! OK.

My ice cream's sitting in the freezer.

So I'm starting to make my mix for the biscuits

for my ice-cream sandwich.

Antonio. Antonio.

Hello, hello, guys. How's it going? What are you making?

A ice-cream sandwich with peanut butter...

Oh, you're one of the ice-cream sandwiches!

Yes. Yum, yum.

And I'm working on a caramel to put in the core of the sandwich.

Yep.

Oh, so you're gonna scoop out a little bit...

I'm gonna make, like, a doughnut and then I'm gonna fill that

so when you bite into it, you get glossy caramel.

Glossy caramel on the inside, eh?

Yeah? Yeah, but also salt?

Oh, yeah, yeah, yeah. Definitely.

Yeah, it's gonna be salted caramel. OK, cool.

Um, what's the Toblerone for?

Um, just... That's for me. (BOTH LAUGH)

No, no, no. The biscuit. You win. You win.

Three of us are doing ice-cream sandwiches.

There's always gonna be a direct comparison.

So I think, you know, what's better than

drizzling caramel on top?

Doing some caramel.

Having a...sort of, like, molten core,

it's delicious, it's fun

and it just gives you that oomph.

Did you put cream in the Toblerone?

No. OK.

Amy, how do you use your friend here?

There. That's in. OK.

I think that's in.

Go, go, go!

I have my rhubarb jam where it needs to be.

My Chantilly cream's in the fridge.

I need to get back to my rough puff, because I'm running out of time.

So I've done one fold so far.

And I wanna put another two. So a total three folds.

You OK, Theo?

Huh? Are you OK?

No.

And then I realise that I've overworked my pastry

because it's...

..too short a time in between

resting the dough and rolling it out again.

Dammit!

Pastry's really close to my heart, so it hurts me to know that

this is not gonna be the best puff pastry.

Worst part about it is there's nothing I can do about it now.

Without the pastry, essentially I've just got cream and jam.

I can't start a new one, that's for sure.

I can't do anything else.

I just have to go with it and hope for the best.

If you wanna avoid the Pressure Test, you gotta think big!

Half an hour to go!

(JUDGES CLAP)

Whoa! (CHUCKLES)

I can juggle. Look. Wow! Good job.

Could you give me a little

nutritional value breakdown on this dish?

Look, there's a lot of fat and a lot of sugar in this,

so besides from the creme caramel,

we have some really nutritious oranges

that are rich in vitamin C.

OK, that's good.

Rue. Hey, Rue!

Hello! Oh, she's happy!

(LAUGHS) Yeah.

OK, um... Is this caramel sauce?

Um, I'm actually gonna put it on the bottom of my tart with some peanuts.

No! Stop it!

Oh, OK. I was, like... I'm excited, man!

OK, and then I'm gonna do a Toblerone ganache on top

and a peanut butter ice cream.

Just gets better. Yeah.

Tart shells?

Um, yeah, I'm about to pop them in the oven.

In?! Yeah.

You haven't baked 'em yet? In?!

I know! Rue, hurry up!

It'll be there. Yep, yep.

Are you doing ganache with milk or cream?

I use cream. Yep.

Hey, Brent! G'day, Mel.

How are you? Yeah, I'm great.

Are we...feeling sweet today? We're feeling a little bit sweet.

I like that! What's the dish?

Salted caramel ice cream with chocolate ganache

and peanuts.

Just quickly getting the ganache finished.

Gonna go into the fridge.

And then I've got a little crumb I'm gonna do,

which I've gotta sorta get going on.

Love it. Yeah, thanks, Mel.

OK, let's get this in.

The cassia ice cream, it's done. It's in the blast chiller.

I was just trying to get the flavour balance.

I wasn't sure how strong the cassia was, so I kept adjusting it.

So hopefully they've got that... imparted enough flavour into it.

So now I'm gonna get onto a biscuit base.

I have to get these biscuits in now.

And then get the ice cream in quick.

My ice-cream sandwich is gonna be the best one today.

OK.

Declan. Mel, how are you?

You opted for some loin. Look at that.

It's an absolutely stunning piece of tuna.

What are we doing with it? It's beautiful.

So I'm gonna do a peanut-crusted tuna loin.

OK, so like a pan-seared, but rarer...

Yeah, we want yellowfin...

It's like the Hawaiians say, 'ahi'.

So it's beautiful raw. Yep.

And yeah, I wanna use those peanuts, give it a nice crust.

I wanna serve it with some pumpkin puree.

OK.

I'd just be thinking about the textural differences.

The actual tuna itself is sort of quite smooth and soft

and it sort of has a melting texture to it.

Do we wanna pair that with a puree that's also smooth and soft?

OK, yeah.

I'd just be thinking about

how to create interest, is all I'm gonna say.

Thank you, Mel.

So I'm feeling a bit thrown off

because I was happy with my dish today.

I'm really stressing out.

And, yeah, I'm a bit torn as to what to do.

Mel's worried about the texture of the pumpkin and the tuna.

I'm so torn between my own thoughts

and the judges.

But I think I'm just gonna back myself

and stick with this dish.

So right now I've got my ice cream in the blast chiller,

just chilling down for my ice-cream sandwich.

I've got my orange caramel sugar tuile

and I've also got my shortcrust.

It's the all-important time to actually taste everything.

The biscuit is beautiful,

but the tuile is slightly lacking that orange heat that I wanted.

This is a chocolate-orange dessert

and that's what I promised the judges.

So I decided to grab an orange

and zest some of the orange onto the top of the ice cream.

I think that just gives it

another layer of flavour and orange and that kind of bitterness.

We pivot! (LAUGHS) We pivot!

It's what we do.

Do you need more room?

No, no. No, no. Are you right?

You're all good, thank you.

I'm going good. I'm, like, charging along.

So I'm rolling the pastry out and I'm thinking,

you know, get this nice and thin

and then I'll lay the filling on one half and I'll fold it over.

I'm gonna have it like a thick puree layer

Then I'm gonna have the ricotta mix.

Top it with some parmesan. Close it up.

Bob's your uncle. (LAUGHS)

Is he? No. (LAUGHS)

I don't have an Uncle Bob.

I'm feeling it, you know,

and it's not how a gozleme is.

But I've got five kids. It's, like, bulk them up!

I'm all about bulk - big, bulk everything.

So my kids, they'd be devo if I gave 'em a thin gozleme.

(LAUGHS)

I just hope they like it. It's me on a plate.

Lots of frantic cooking going on.

You have 15 minutes to go! ANDY: Come on!

Come on. You can do it. You can do it.

Cath. Hi.

Rumour has it there's an ice-cream sandwich...

Yeah, I've got a cassia-caramel ice cream.

And a cassia shortbread.

OK.

So then I've just made a little cassia and sugar just to go on top.

Good luck. Thanks, guys. Thanks.

I've got salted caramel ice cream and the ganache finished.

Um, I'm just making a peanut crumb.

(MIXER WHIRRS)

I'm pretty confident the flavours all work.

One always. It's OK, you only need one.

Yep, that's true.

Oh, my gosh. OK, one's collapsed. I couldn't see that in the oven.

But one's really good, so I just need one.

And I have to be really gentle, because my life depends on it.

(LAUGHS)

Ahh!

Oh, this is you. Yep.

That's pretty good.

Yeah? (LAUGHS) Whoo-hoo!

That's what I wanted to hear.

Andy seems to like my ice cream.

My biscuits are looking amazing.

Nice, crisp edges. Fluffy top.

And I'm ready to take them out of the oven.

I have all my elements already ready to go

and I'm gonna plate it.

JOCK: Come on, guys. You've only got 10 minutes to go. Come on!

10 minutes.

THEO: There's 10 minutes to go.

I have to take this pastry out of the oven.

And I look at it and my heart sinks.

They're almost burnt.

That's not the pastry I wanna put up.

The pastry looks...dense.

It looks kinda just like a biscuit.

There's not many layers.

I know what I've done and that's probably the worst part of it.

It's just not right.

Bloody hell!

I'm really disappointed now.

I know what good pastry is and I don't like serving people...

..sub-par pastry.

But I just have to get it on the plate.

(LARISSA SIGHS) OK.

I'm running out of time. I still have to come up with a sauce.

I really need to start piping my pumpkin and ricotta ravioli.

I don't have very long left to make my ravioli.

So I feel like I need to rush.

I'm leaving it to the last minute.

That was not the plan!

I just need to get my pasta in the water.

I've decided to try my luck at making this doppio pasta.

Against, probably, my better judgement.

I'm not feeling that great.

I'm trying. Very hard.

I've only made three ravioli.

They're not the plump, delicious little raviolis

that I imagined at the beginning of the cook.

Pressure Test tomorrow is the result of this cook

if it doesn't... if it's not done well.

I still have to elevate the sauce.

Then it dawns on me - I can use the whey from the ricotta sauce.

Butter whey sauce.

I've decided to go with a burnt butter, whey

and Parmigiano Reggiano sauce.

Ooh! Shit.

But...the indecision has affected my cook

and I don't have enough time to make the sauce great.

RUE: Damn, I am sweating!

(SIGHS) God, I should have started doing this so much sooner.

My tuna's cooked and beautifully seared on all edges.

I wanna thinly slice it.

And it's retained that nice raw colour throughout.

All the elements of my dish, like,

I'm pretty happy with.

Like, my pumpkin puree's creamy and sweet.

My tuna is seared perfectly

with the toasted peanuts to complement it.

But Mel's concern on the texture of the pumpkin and the tuna

is on my mind.

I don't have any spoons.

I'm just gonna borrow a spoon, yeah?

If that's OK?

A milk tart traditionally has cinnamon dusted on top,

so I'm just playing around with the cassia bark a little bit

just to see if I can get the flavours right,

'cause it is a little bit different to cinnamon.

So I've just got some with sugar, got some without,

just to see if I can get the right flavour.

Are they your... Are they your shells, Ralph?

Yeah. They look epic!

Oh!

That one looks a doozy. BRENT: Good work, Ralph.

Yes! Nailed it.

OK. Now my tart tins.

Feeling pretty confident at this point in time

just 'cause the flavours are good

and I'm pretty happy with where I am at the moment.

So it's time to start plating up.

So I'm pushing out a tart base

as gently as I can.

Oh!

I've broken the tart.

So I'm thinking to myself, "It's OK. Don't worry about it.

"Luckily you made two. You planned for this."

As I'm doing the second tart,

the only thing I'm thinking is, "Be gentle."

And then it cracks.

Jesus.

Everything has gone from super cruisy

to "You're in trouble.

"You broke your tart. You broke your tart.

"Your tart's broken. It is broken."

Like, use your brain. Like, think.

Make it creative, yeah? OK.

Here's some big news.

You've only got one minute to go! Come on!

Whoo!

I hear the time call go and I'm like,

"Ralph, you're gonna have to figure out a new way to plate this

"because you've gotta put a dish up."

I'm gonna have to play with the pieces I have.

Give us the deconstructed version.

(BOOMS) 30 seconds!

JOCK: Yeah!

(SIGHS) It's OK, Cath. You can do it, sweetie.

I'll just flip this bad boy.

Ooh-oy!

JUDGES: 10, 9, 8

7, 6, 5,

4, 3, 2, 1.

That's it! Done!

Oh, my God! Good job.

Good job.

Oh, my God! (LAUGHS)

I was hoping for a smooth, decisive, solid cook.

I became a little, like... Yeah, I don't know.

I just questioned my choices and...

In the end, I got three ravioli on the plate.

And I'm not super happy with the cook,

but hopefully the flavours are there.

Maybe the flavours might save me, but I'm not entirely sure.

Well, we started off with a beast of a mystery box

and there were some hefty ideas out there.

Unfortunately, the bottom three dishes

to go into tomorrow's Pressure Test.

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

..Phil!

MELISSA: OK.

What's the dish?

It's an ice-cream sandwich.

The butter biscuit base,

Toblerone ice cream

and a orange sugar tuile.

I have to say, from a presentation standpoint, nicely done.

Yeah.

Fingies? Are we doing fingies?

Well, we have to because it's a sandwich.

(CHUCKLES)

You well and truly excelled today.

I'm so happy for you.

I think this may be the best thing you've cooked in this kitchen yet.

It ate beautifully.

You have this layering of textures.

You have a really sturdy shortbread biscuit at the bottom.

Lovely velvety ice cream.

Then that really light snap of sugary tuile on the top.

It's everything that you want in a bite.

Sort of the essence of Terry's Chocolate Orange

in an ice-cream sandwich.

JOCK: Great texture, first of all. And good flavour too.

The extra orange zest on there, it really brightens the whole thing up.

Shortbread. Good Irish boy.

Good shortbread recipe. Well done. It was great.

And I loved the tuile on the top.

It's a little hit of sugar.

So, mate...triumph.

Really, really good.

It's not meat and two veg. It's definitely not.

You are making progress in the kitchen. It is so good.

Honestly, I don't think I'd change a thing.

I would not change a thing. Thanks, guys.

Appreciate it.

Well done! Ahh!

Ahhh! Good job.

MELISSA: Cath, are you ready? Yes.

Let's go! Cassia-bark ice-cream sandwiches.

Loved the texture of the ice cream.

It had a really lovely soft, velvety kind of aerated texture to it.

The flavour of cassia is floral and aromatic.

Nice one, Cath. Thanks. Thanks a lot. Thank you.

JOCK: Rue.

Chocolate and caramel tart

with a peanut butter ice cream.

MELISSA: It's so satisfying to be able to take a fork

and just get one perfect cross-section

of every single layer within the tart.

The spirit of a Snickers in a lovely tart.

Well done, Rue. Thank you, Rue.

ANDY: Brent.

Salted caramel ice cream, Toblerone sauce

and then we've got peanut crunch.

JOCK: Brent, great work on the flavour.

The sauce is silky smooth.

You've taken the caramel, like, deep.

The salt in there too just takes it to a new level.

Thanks, guys. MELISSA: Thanks, Brent.

Next up, Rhiannon.

I've made you a pumpkin, prosciutto, ricotta and parmesan gozleme.

Rhiannon, I love gozleme.

Oh. Me too.

We all love it.

There's a lot of filling in this, which is nice, it's generous.

I like it.

The bread - nicely cooked on the outside with the crispy exterior.

Very nice. Thanks, guys.

Next up, my girl in green, Larissa.

Thank you!

Because I was so indecisive the whole cook,

I rushed the sauce.

OK.

And I only made three ravioli.

So I'm feeling nervous.

I hope it's enough.

Larissa, what have you made us?

Pumpkin and ricotta ravioli

and a whey parmesan sauce.

Larissa... Yes?

Good work on the pasta. Nice texture.

Nicely cooked. Nice and thin.

Um, the making of the doppio ravioli is...

..is pretty poor.

Ohh. OK.

There's not a lot of filling in it.

I don't know - maybe practise some of them at home

of how you fold 'em,

but you need to get a lot more filling in there.

OK.

The sauce, which I was hoping was going to be, like, the saviour,

it just didn't quite get there.

I want it to be more umami, more sour,

and just lift everything up,

'cause it is a tad mediocre.

OK. So not your best one today.

Thanks, Larissa. Thank you.

Thanks.

Thank you.

Up the front, Declan!

DECLAN: I'm feeling nervous

because the judges weren't completely sold on

my pumpkin puree with tuna.

So I'm hoping I made the right decision

to stick with my guns and still present this dish.

NARRATOR: In the mood to cook?

Grab your aprons and try these delicious MasterChef-approved recipes

on 10 play.

Declan, what'd you make?

I've got peanut-crusted tuna,

pumpkin puree

and fried mint leaves.

Declan...

..it eats exactly how it sounds.

Yep.

Beautiful yellowfin tuna.

Delicate flavour, delicate texture.

But all you can taste is peanuts.

And the pumpkin puree. It's just...

It's an odd combo, mate. It really is.

In terms of the cook on the fish,

that's good.

Unfortunately, the flavours and textures you've paired it with,

it's not cohesive.

Chin up, Declan. Thank you, Declan.

(CHUCKLES) Oh, it's all good.

Next up, Antonio.

Hi, guys.

Antonio, what did you make today?

I made you guys a Toblerone and peanut ice-cream sandwich.

Are you happy with it?

I'm really happy with it.

Oh, yeah, baby! (LAUGHS)

Good shout.

Little core of caramel going on in there.

JOCK: Yeah, and the flavour of the biscuit's nice.

It's not crumbly, but it is crunchy. Great.

Ice cream - really great flavour. Nutty, delicious.

I would love to buy something like that

and have them in my freezer whenever I feel like it.

Mate, that biscuit is the perfect vehicle for an ice-cream sandwich.

If I hadn't had 3.4 kilos of sugar this afternoon,

I'd have pounded that whole thing.

But...I have, so I'm struggling to breathe,

struggling to think, struggling to blink.

It's all happening. Um...

You like Toblerone, don't you?

I do, yeah.

(CHUCKLES)

Oh, yes!

There you go.

Whew!

Thank you. As you were.

Go for it!

(WOMAN LAUGHS)

Well done, buddy.

Good job. Good job.

Amy!

I've made a orange cake

with a orange Chantilly

and a Toblerone sauce.

As it sat in the orange as well,

I guarantee you that that cake got more orangey.

It did. (LAUGHS) Yay!

And it's just made it all the more delicious.

Well done, Amy! Thank you.

Malissa.

I've made an orange and cassia creme caramel.

I love a creme caramel.

The flavours are sound, but a bit strong on the cassia.

Thank you.

Adi.

Spaghetti with prosciutto and pumpkin in a white-wine sauce.

Um, the pasta's great, but... it's a good weeknight meal.

How do we take your good weeknight meal

and make it worthy for dish of the day?

'Cause that's what I know you wanna strive for.

Thank you, Adi. Thanks, guys. Thank you.

Righto, Theo. Let's go.

THEO: I'm disappointed in my mille-feuille pastry.

I know it's not good.

This is not what I wanna present.

So I'm gutted.

Theo, what'd you make, mate?

I made a...

..rhubarb jam and Chantilly...

..mille-feuille.

Come on. You said it before.

Mille-feuille. I made mille-feuille.

Can tell you're not overly stoked.

Yeah, I think...

..for me, pastry's, like, close to my heart

and I didn't nail the pastry.

I overworked it

and it didn't go into the oven as early as what I would have liked.

It's like a shortcrust pastry. Yeah.

You've just worked the butter

all the way through the pastry

so there is no layers anymore,

'cause the butter's just emulsified with the...with the flour and water.

Tough one, man.

Like, there's nothing wrong with the flavour.

But you've just got a rough puff that hasn't worked out,

stewed rhubarb, cream.

So that's definitely going to come into consideration today.

Yeah. Unlucky today, mate.

As Andy said, I reckon that might put you in trouble today.

Thanks, guys. Thanks, mate.

MELISSA: Thank you, Theo.

Ralph!

RALPH: The plating of the dish has let me down

and in a competition where everyone's

really good at what they do,

that could be the one thing that puts me in the bottom three.

So...just prepare for the next cook, Ralph,

'cause I don't think you're gonna make it through this!

Ralph, what did you make us today?

So I made a milk tart.

Ralph...

Ralph, Ralph, Ralph.

Oh!

Oh, Jesus.

It was so good I don't care that it was busted.

Do you know what I mean?

Like, you should have come up here, bold as brass,

and just said, "It's a busted tart."

Do you know what I mean? Because when it's that good...

Your custard is epic.

You've got just the right amount of bark in there

to flavour it without it being overpowering.

The texture is like velvet.

The pastry shell is unbelievable.

Thank you.

There is nothing about that that I don't like.

I even like the fact it was busted.

I'm so happy for you!

The texture of the filling is sublime.

It's light but it's rich. It's beautifully seasoned.

It's gorgeous.

Thank you.

The most impressive thing is the balance across this dish.

You know, 'cause milk tarts, they're, like...

They're pretty mellow. Yeah.

But you've really played the orange and the cassia bark

really, really well.

And then they just, like, play off each other.

As soon as you think there's too much cassia bark,

the orange zest just pokes its head through.

Nicely done, Ralph. Thank you, guys.

Good job, Ralph.

(CONTESTANTS CHEER)

WOMAN: Well done!

CATH: Epic, hey?

Awesome! Awesome.

Well, we gave you a big mystery box

And in return, some of you served up

some hugely successful dishes.

Ralph, that was a busted beauty of a tart.

Phil, a gorgeous, velvety ice cream.

And, Antonio, the perfect ice-cream sandwich.

All of your dishes were a massive success.

Well done.

WOMAN: Whoo-hoo!

Look, there's no getting away from the fact that

it was a tough challenge today.

The big box overwhelmed some of you.

If I call your name, please step forward.

You're cooking in tomorrow's Pressure Test.

Declan.

Theo.

Larissa.

(CONTESTANT WHISPERS)

Declan, Larissa, Theo,

tomorrow you three are cooking in a huge Pressure Test,

fighting for your place in this competition.

We ain't joking when we say this is the biggest Pressure Test

we've ever set this early on in the competition.

OK.

So go home, seriously get some sleep.

You're gonna need it. We will see you guys tomorrow.

RHIANNON: Sorry, mate.

THEO: Just gotta beat this Pressure Test tomorrow.

(LARISSA SIGHS)

NARRATOR: Tomorrow night on MasterChef Australia...

WOMAN: That's a tall cloche! WOMAN 2: No way!

PHIL: The biggest cloche ever!

..Big Week continues.

Everything's big. Even the mixing bowl.

LARISSA: Holy moly!

THEO: Oh, my Lord! This is intense.

..with a Pressure Test that pushes them

to new heights.

DECLAN: They've taken lamingtons

to a whole nother level.

Captions by Red Bee Media