All language subtitles for Masterchef.Au.S15E15.720p.WEB-DL.AAC2.0.H.264-WH

NARRATOR: Previously
on MasterChef Australia...

Big Week was big indeed!

(APPLAUSE)
MELISSA: Oh, that's a tall cloche!

It's the biggest cloche ever!

(CONTESTANTS EXCLAIM)

With gigantic surprises...

ANDY: Literally the biggest
mystery box in MasterChef history.

(CONTESTANTS GASP)

..and a monster mega challenge.

ALICE: I've never cooked
for thousands of people.

I just don't know how
this is gonna happen.

Oh, wow! It's epic.
It's...it's crazy.

And...

MELISSA: The chef you'll need to beat

has worked
at prestigious restaurants,

such as the iconic El Bulli in Spain.

It was a sweeping success
for Declan.

JOCK: It's magic.
It's a beautiful dish.

(CHEERING AND APPLAUSE)

DECLAN: I've scored myself
the first immunity pin

of the competition.

I've got goosebumps.

Tonight, they reach the peak
of Big Week

with a big elimination.

RALPH: Whew! Alright, here we go.
Black apron day.

These black aprons are heavy.

RHIANNON: Oh, they are heavy,
aren't they, mate?

MALISSA: Elimination. You're fine.

Don't laugh at me!
DECLAN: No, I'm not.

Just a beautiful day.
It is...

No. No, it's not.
It's elimination day.

True.
And I'm...I'm just scared.

You'll be alright.

I'm just really trying to maintain
a positive attitude.

I know why I'm here.
I know that I don't wanna leave.

So I really am trying to stay calm

and just tackle whatever is
gonna be ahead of me today.

GRACE: Ooh!

(GASPS)

OK.

That's a lot of fridge action.

ANDY: It's the, uh...

..the old black apron waltz.

Ah.

It's Sunday!

It's the end of a huge week,
and you know what that means?

We're capping off Big Week
the only way we know how.

That is, with a big elimination.

But not for you, mate. Got your
pin on. You wore your happy shirt.

Yeah, wore my happy shirt.
Very excited.

For everyone else down here...
game faces on today.

Believe me when I say
that any one of you

has the capacity
to win this competition.

But conversely, any one of you
could also drop the ball today.

If you cook the worst dish in
this challenge...you're going home.

This challenge will take place

over two big days.

(CONTESTANTS EXCLAIM)

That's right. Two days.

And further to that, you can cook
whatever you would like.

Sweet or savoury,
the choice is yours.

Look at Theo. Theo's like, "Yes!"
Look how happy he is.

Yeah, that's good.

This is your opportunity

to do all those things that you
don't get to do in a regular cook.

You can slow-cook, pickle, marinate,
so many possibilities.

Now is the time
to bring out whatever dish

you have always wanted to cook
in this kitchen

but couldn't because of that clock.

Theo's like, "I got a dish."
(LAUGHS)

I can make so much bread
in two days. (LAUGHS)

But don't get too carried away.

I'm here to bring you
back down to Earth.

You might have two days
up your sleeve,

but time is still a factor.

Today, you'll get a total
of 45 minutes

to prepare
all your overnight elements.

Then you leave the kitchen,
head home,

go to bed, let the magic happen.

And tomorrow we'll see you back here

where you'll be given another...

..60 minutes...

(CONTESTANTS LAUGH)
OK.

..to finish your final dish, OK?

ADI: Alright.

I'm actually feeling very excited.

But two days -
I'm not here to check my food.

I'm not here to be like,
"Oh, actually, like, you know,

"it needs a little bit more of this,
let me just put extra that."

You can't do that, so it's...

(SIGHS) It's a blessing
but it's also a curse. (LAUGHS)

So are we ready?

CONTESTANTS: Yep. Yes.
That's good.

45 minutes starts now.
(CHEERING AND APPLAUSE)

Argh! Oh, my God.

These ones or that one? Yeah.
No, that one.

AMY: Oh! Oh, my God. They're huge.

ANTONIO: You wanna do a duck? Nope.
MELISSA: Nup. You are.

OK. Not that guy.

End of a big week. Big challenge.

Big challenge.
Two days, overnighter.

I love this one!
Yeah, same.

I love it!
(MALISSA HUMS)

MELISSA: I'm so excited to,
you know, to see what they're doing

because the looks of excitement
on their faces was brilliant.

What would you do if you were
in this challenge today?

Lamb shoulder every day of the week.

I would be braising lamb shoulder,
85 degrees, overnight, for 14 hours.

Mm.
Um, reducing the liquor.

Glazing the absolute life out of it.
(LAUGHS)

So I can see my face in it.
Glossy, glossy, glossy.

Yeah. That would be my hero.

(BOTH LAUGH)

Have you got salt?
Yeah, mate.

Sweet.

Hey, Alice.
Let's have a great cook, OK?

Yeah, thanks, sweetheart.
Alrighty? Have a good time.

Thank you.
Alright, have a good time.

I'm... I love slow-cooking.

So I'm actually excited
to be able to do this

and I'm gonna do Korean short ribs
in a bao bun with pickled vegetables.

I am making...

It's like a slow-cooked beef cheek
with an Asian-inspired sauce.

I'm doing birria tacos 'cause
that's the kind of food I would eat,

you know, Sunday, with my friends

and just having, you know,
some time to prep.

What are you doing, mate?

Bebek garang, which is like
an Indonesian crispy duck.

Oh, yum!

But just with my little twist on it.

So I've got pickled turmeric

and then I'm gonna add
a chilli sambal with it.

But now I've gotta get the duck on.

It's gonna confit overnight.

Duck confit, basically,
it's cooked in its own fat

in the sous-vide machine.

I'm choosing this method
because I know a lot of people

are probably gonna go down
the slow-cooking route.

You know, with slow-cooking,
there's a lot that can go wrong.

Your meat can dry out,
you can cook it for too long.

You're really gonna have to think
about cooking times and temperatures.

But duck confit, if you get
the right temperature,

you've got quite a large window
before it starts to dry out.

Today is a black apron day.

It's about cooking well,
cooking smart,

and not being at the bottom dish.

Amy.

Hi.
What are you making?

I'm making, um,
pork belly braise, so...

Pork belly braise. Yum.

I'm doing like a Japanese taco.

A Japanese taco?
Yeah.

Talk me through it. Go on.

So I'm gonna braise the pork belly.

Light soy, dark soy, mirin, sake,

fish sauce, ginger,
chilli, spring onion.

OK.

And then doing, like, corn tortilla.

Corn tortilla?
Yeah.

So that's not...not Japanese at all.

No, I'm doing Japanese-Mexican.

Japanese-Mexican? OK.
Yeah. (LAUGHS)

Wow.

This is...this is gonna be crazy.

Yeah.
Um...

The tortilla is
the only Mexican thing?

I was gonna put, like, chipotle
in the braise as well,

and then lime crema, coriander,
white onion, tortilla.

I mean, I love the sound of it.

I think you've got a tough job
balancing Mexican spice

and...and the Asian flavours.

Good luck.
Thank you.

It is a bit obscure.

You OK?
Yeah? You all good?

My cooking style, it's fun,
it's, you know, it's a bit quirky.

Very creative and I love fusions.

It's always tough
to balance two cuisines.

Like, if you're gonna do fusion,
you have to do it right.

Like, there's the classic
for a reason.

So to be able to balance
everything together

is gonna be one of the toughest
things I'll have to do in the cook.

But I'm happy with the flavours.

I think this could be a real winner.

THEO: Overnight cook - this has got
my name written all over it

and I think I've got just
the perfect dish for it.

I'm going full Greek on this one.

Full lamb shoulder.
Sourdough pita bread. Tzatziki.

I'm gonna have my lamb
cooking overnight in the oven

and also I'm gonna have a bread

that's proofing
in the fridge overnight.

So I've got my lamb shoulder.

I'm coating it with olive oil.

I'm seasoning it
with salt and pepper, oregano.

And then I've got
my searing-hot pan.

I'm just searing each side
to seal in that flavour.

Look, it's lamb. Delicious.

Just like my dad would cook.

Trying to look like him now.
Bare hands and everything.

I remember when I was younger,

we would cook things
in the woodfire oven.

My dad would chuck a piece of meat
in overnight, cover it with foil.

In the morning, it'd be him
telling me to come to eat.

It'll be with your hands.

It would never be, you know,
on a plate or anything like that.

It would be straight out of the oven
and it would be delicious.

My dad is a very hard worker.

He came to this country with nothing
from war-torn Cyprus,

and he lost his home in that war.

It was really hard for him.

But he gave my sister and myself
an amazing life.

My dad takes over when you cook
in the kitchen together.

It's one of the funniest things ever
but also frustrating for me.

I can always hear him in cooks.

You know,
he's in the back of my mind

if I'm doing something wrong
or if I'm doing something right.

He's either my biggest supporter
or my biggest critic.

So today with this dish, I want
to pay homage to my old man, Louis.

I'll show you, Dad.
We'll come out good.

Parsley, thyme, basil.

Today I'm making a pork and beef
red wine ragu

and tomorrow I'll be making
some pappardelle pasta to go with it.

The hero of this dish
is going to be the ragu,

so I need to make sure
that in this 45 minutes,

that's what I'm focusing on.

You're gonna make an overnight ragu?

Yes. I love making this at home.
Love it. Yeah.

So I just wanna get it in, get as
much flavour as I can in there.

And what's the trick to that?
Well...

'Cause there's ragu
and there's ragu.

Yeah, and that's
what I'm aiming for.

Don't point that knife at me!
(LAUGHS)

(BOTH LAUGH)

Jeez, I'm on your team here.
So...

OK, good. You better be.
I am. I am. I'm on team ragu.

Basically I'm adding in
as many aromatics as I can.

I've got a parmesan rind, which is
my little secret ingredient,

which gives it
some of that umami flavour,

and a little bit of
Worcestershire sauce.

Ooh, a little bit of Worcestershire.

Yeah.
OK.

I think you've got a sound idea, but
there's nowhere to hide in a ragu.

I know!
Gotta tell you that.

I gotta make sure it's good.
Make sure it's good.

ROBBIE: Get your speed on, Ralph.

Yeah, look, I'm movin'. I'm movin'.

I love simple foods done well.

And when I travelled
throughout Italy,

everything I ate was super delicious

and it was all basic ingredients
and it was absolutely amazing.

So this dish is perfect
for the overnight cook

because it gives you time
to develop flavours.

Ralph. What are you cooking, mate?
Good day.

So I'm gonna be making a pork ragu.

Just something I make for the family
when I've got time on a Sunday,

so thought I'd go for it today
and make that in the slow cooker.

And so is it like a stew or is
there some pasta or something...

So there's gonna be
a garganelli pasta.

Really catches the sauce.
Yeah, right.

So I wanted to make pappardelle,

because that's traditionally
what I make with my ragus,

but it's black apron day,
someone will go home.

Malissa is also doing a ragu
and pappardelle, and she's Italian.

So, like, she might have me beat.

So I need to tszuj it up
a little bit.

Garganelli is the name of the pasta.

It has a spiral shape,
lovely pattern.

Essentially I just need to roll it.

So what we're going for
is just a bit of texture

but also a little nook
to catch the sauce as well.

So fingers crossed I'll be able
to pull that off tomorrow.

You might have all night to cook,

but you only have 30 minutes
to set it up.

Come on!
Come on, let's go!

No way are we going home.

RHIANNON: This sort of cook
plays 100% to my strengths.

It's exactly what I love to do -
slow-cook.

Low, slow and develop
a lot of flavour.

I can finally do what I wanna do,

which is my beef rendang,

which is my...my dish.

It's something I love.

This dish is, like, something
that's a bit special.

It actually changed my perception
on flavours and my life.

ANDY: Rhiannon.
G'day.

You're doing what you know?
I'm doing what I know.

What are you doing there?

I'm...I'm being very precise, Andy.

So... Yeah, I get... I get that.
This is... This is how I roll.

Tell me about the dish.
A beef rendang.

Oh, yum!

And, like, literally this is the dish
that changed my life...

Really?
..to wanna cook.

No way. Talk me through that.
Yeah.

So, um, like, I loved cooking
my whole life.

But I went to Bali six years ago...
Yeah.

..and I did a cooking school
on Lombok Island.

Oh, how good.

And this was the dish.

And I got taught how to cook properly

and then I went, "I wanna cook now."

That's what I wanna do.
Wowee. Well...

So this is me.
This is epic.

Like, it couldn't not be more you.

The story is awesome.

The flavour that you've got
going on smells really good.

Yeah.
Um...

The only thing that I'm worried
about is the cooking time.

Because obviously you didn't go
to your Bali class and go,

"OK, we're gonna come back tomorrow

"once you've got your little rendang
in the oven or the slow cooker."

I didn't do that.

That's the only thing
I'm worried about.

I know. Same.

My main worry with this dish
is the beef overcooking

because it's being left for so long.

I can't even check it.

Just gotta hope that
it all works out overnight.

(SIGHS)

DECLAN: Come on, guys!

ROBBIE: How do you turn this on?

How do you...
What do you wanna turn it on to?

I just wanna turn it on.
In terms of what? Like a saute?

(MUTTERS)

You have to choose first
what you want.

Oh, slow-cook, yeah.
Yep.

Then temperature and then your time.
Time, yeah.

My cooking style at home's
completely different.

Like, in the ground
or in the camp oven on a bushfire.

I'm using a slow cooker today, so...

(LAUGHS)
And I've never used one before,

so it's gonna be very interesting.

From your turtles to your...
um, all your fish.

There's so much stuff we put
in the ground, you know.

And the wild magpie geese.

We get our bush emu.

The longest cook we'll do
is...would be 4.5 hours,

so, you know,
and that's a long cook.

And here I am cooking one...one duck
for 18 hours.

(CHUCKLES) It's a long time.

Robbie.
How you going, brother?

How are you, brother?

You got the duck out.
What are you making, mate?

I'm just gonna do... (STAMMERS)
..an Asian steamed duck.

Yep.
For the flavour.

And use the juice later on
to reduce it down a bit.

So you got a load of aromatics
in there, I can see.

Coriander root, ginger.
Ginger.

Red chilli.
Chilli.

And that'll come to...a good stock.
Onion. Mushroom.

Garlic.

The whole duck'll just sit in there?
On top, on top. Yeah.

And then it'll steam.
It'll steam through.

If you steam it
and it's really beautiful,

you'll also end up having a broth.

Jock, I'm gonna have
a good broth on there, bro.

Yeah.
That's my aim is get this broth.

Let's go, mate.
Thanks, bro.

My biggest fear is, like,

it's a long time
to have a...have a duck

sitting in water and poaching,

and just gotta hope that all
the flavour's gotta go in that water

and hoping that
it actually stays there, but...

..is it gonna be watery?

Is there gonna be no taste?

Is the duck gonna fall apart
and be dry?

'Cause I've never done this before.

It's gonna be very interesting,
so...

Touch wood, I'll, um,
get through this, I think.

JOCK: 20 minutes to go. Come on!

(JUDGES CLAP)

CATH: I'm gonna do Mexican-style
burrito bowl.

So I've got my beef brisket.
I have to caramelise that.

I've got my sauce happening.

Just under the pump to just try...
Whoa! I feel a bit manic. (LAUGHS)

Phil, what's happening, mate?

Getting, um...getting some chicken
that I'm gonna brine overnight.

Make some, like,
karaage-style chicken tomorrow.

Righto.

I've also got pickling liquor there.

I'm gonna pickle
some cucumbers with that.

And make a couple of
little dressings and sauces

to go with it as well.

Righto, so you're using your time
to brine a chicken.

Yeah.

ADI: I'm doing a lamb shoulder

with, um, hummus, flatbread and then
maybe some sort of a salad tomorrow.

That's tomorrow's problem.

I just need to get this in the oven.

BRENT: Hello.
GRACE: Hello, Brent.

So I'm gonna do falafels on flatbread

with a tabouli, tzatziki and a hummus
and, like, a little pickled number.

I have to soak
my chickpeas overnight.

I mean, the chickpeas in the pantry
are all cooked, the ones in cans.

So you need to have
12-18 hours to soak these

in order for them
to get nice and soft.

I'm choosing to do a vegetarian dish

against all of these proteins
around me.

If I'm going to get away
with making falafels today,

they have to be packed with flavour.

Grace, you did a weird little dance

when you heard
what this challenge was.

I love this challenge so much.
OK.

I'm excited to know
what you're gonna cook.

I'm making falafels.
OK.

What part are you doing tonight
versus tomorrow?

So I'm soaking
my chickpeas overnight.

I'm hanging my yoghurt.

I'm making my pickle.
Yep.

Um, I'm letting my marinade
sit overnight

so it just develops lots of flavour.

Mm-hm.

Um, and then I am gonna confit
some garlic.

Right. So no cooking?

Uh, no cooking,
other than the pickle but...

Yep, there's a lot of dishes
out there that are using the time...

Yep.
..probably more to their advantage.

Yep.
Than, I suppose, soaking chickpeas.

But, honestly, I think
tomorrow is your day.

Yep. Tomorrow's my day for sure.

Tomorrow is your day.
Absolutely.

You're putting a lot of pressure
on that 60 minutes.

I am.
Go hard.

Alright, thank you.

I am feeling a little bit nervous
about the overnight element.

The judges have made such a big point
about hitting the brief.

Everyone has a protein
on their bench.

I can see that there's slow cookers,

ovens on, people are sous-viding

and doing all these
really cool techniques,

and I've put some chickpeas
in a bowl.

Thankfully I don't have any major
elements that are gonna overcook.

But because I'm taking
such a big risk

doing something
quite simple overnight,

it's really important that
I make sure everything is perfect.

RALPH: Today I'm making a pork ragu.
DECLAN: Looking good, Ralph.

This dish is the epitome of family.

In Zimbabwe, in our culture,
we've very focused on family,

and food was always
that connector for us.

OK, do you reckon
that's enough for everyone?

Yeah.
Alright.

That looks really good.

A ragu, it's that Sunday dish

where you sit down, you have
some wine and catch up with them.

Mum, my brother and my sister.

It gives you time
to be with your family

but also cook a meal
that everyone's gonna enjoy.

Food is...is love.

Cooking for them is a way
to let them know that you love them.

So at the moment,
I've got all my vegetables done,

I've got my tomato paste ready.

I've got the pork going in there.

I've also decided
to start on my pasta today

just to let it rest overnight.

It's very important to get
that little bit of bite in there,

al dente, and the only way you get
that is to let that rest overnight,

give my pasta time to dry.

Beautiful.

MELISSA: You have five minutes to go!

ANDY: Whoa!
Come on!

DECLAN: Let's go, Mal! Looking good.

Smelling good.

That looks... That...

Like, honestly,
I'm getting excited over that.

Yeah.
Already.

OK, I'm digging this.
No other questions.

Good luck.
Awesome. Thanks, mate.

The duck's in.

(KISSES)

Beautiful.

So now I've just gotta do the
pickling for the pickled turmeric.

It's only a quick little job.

So that's gonna sit overnight
and just intensify.

Feeling good.

I feel very organised
going into tomorrow,

knowing that everything is on track.

Amy, you doing alright?
Yeah. Are you?

I've made three elements -
the pork belly,

pickled cucumber and a lime crema.

I'm ideally hoping for a nice
beautiful, cooked pork belly.

I want it to be,
like, sticky and soft.

It is concerning walking away
knowing that, you know,

the pork potentially
might overcook in 14 hours.

I just hope it's perfect.

RHIANNON: The key to a good rendang

is, like, beautiful flavours,
fragrant aromatics.

Everything's smelling how it should.

Everything's softened and browning.

Everything's on track.

It's all gonna go
into the slow cooker.

I'm just browning the meat.
That'll go in.

Sauce will go in. Slow-cook
for 15 hours. Bob's your uncle.

I'm feeling amazing.

I feel like this dish is going
to be so good tomorrow.

So I'm, like, really happy.
Whoo!

Two minutes till tools down!

(JUDGES CLAP)

THEO: Oof!

I might sleep here tonight,
you know.

Keep an eye on it.
I'm definitely gonna sleep here.

Now it's time to put the lamb
in the oven.

It's gonna be
sitting in a beef stock.

This is a really important part.
I've gotta cover it.

I've gotta make sure
that there's no area

that any of the liquid can get out

because if there's any part
that the heat is escaping from,

it's gonna dry out,
it's gonna be no good.

Right, we're going in
with the 'lambarino'.

That is bloody scary.

I'm gonna risk it
for the brisket today.

Yeah! (LAUGHS)

I reckon it's looking bloody good.
Hey? Look at that!

10 seconds!

(DRAMATIC MUSIC)

Bay leaf. Bay leaf? Bay leaf.

Done.

Alright, guys.
Stop cooking. That's it!

Stop cooking!

That was exciting.

Your pickles
look bloody good, Philip.

ALICE: I'm gonna let is rest
for 14 hours and have...

Hopefully it'll be Sleeping Beauty

and not the Wicked Witch of the West.

I just put this thing on
for, like, 19 hours.

Oh, my God. You're just like,
"Go, go, go."

I was just like...
See you tomorrow, baby.

I hope you've achieved
everything you wanted to.

It's time to go home.
We'll see you tomorrow.

GRACE: And we're out.
ANDY: Night-night.

CONTESTANTS: See ya! 'Bye!
Yay!

Good luck not sleeping.

Good job, guys.

Very well.

BRENT: Holy dooley.
Going on today, aren't we?

MALISSA: I know.
Bit of a pace today.

Let's do it.
(CONTESTANTS CHUCKLE)

Hello. Good morning.

Hello!
Come in. Straight to your benches.

ROBBIE: This cook has been
on my mind the whole night.

Come on, mate. Let's do it.

It's been very restless.

All of these things
are racing through my head.

My dish is gonna be Asian duck
with pickles.

But is it gonna be dry?
Is it gonna be undercooked?

Is it gonna be overcooked?

JOCK: Alright, guys.

I bet you're keen to see
what's happened overnight.

You got 60 minutes to finish
your cook and your time starts now.

ANDY: Good luck, everyone.
(APPLAUDS)

ROBBIE: Coming up to the...our...
up to the bench,

and I can see the duck's still
sitting there in one piece.

I had a smile on my face.

DECLAN: Let's go, Robbie.

But when I tasted that water...

Hmm. I'm in lots of trouble.

'Cause it tastes like duck water.

And the amount of flavours
that I put in that thing,

those spices and all those herbs,
means nothing.

ROBBIE: When I tasted that water...

..it tasted like duck water.

And the amount of flavours
that I put in that thing,

those spices and all those herbs,

means nothing because none
of those flavours are in it.

I've gotta really think,

"What do I have to do
to save this cook today?"

DECLAN: You got this, Robbie.

Turn that frown upside down.

I don't wanna go home.

I'm the oldest guy in the comp

and just getting on this show
in the first place

is a great achievement at my age.

I know my flavours
and I know my seafood,

but I wanna stay here and learn
more and more stuff about cooking

and plating up and be a better cook.

You know, it's very important.

I've gotta bring all my spices
to the sauce, render it down.

I hope I'll have a nice stock
to get me out of the trouble.

Could be a big day for Robbie today.

How's it looking, Amy?

It's looking good.

Yeah.
JOCK: Yeah, they look good, right?

Yeah, they look succulent. Nice.
Nice.

MAN: Beautiful.

Thank goodness.

The beef ribs are nice and succulent
for my bao buns.

So I'm really happy that
that worked out.

My beef cheeks,
they're so good, yeah.

Uh, everything's
looking really good.

I think the birria tacos
are gonna taste really nice.

I can see a nice layer of fat
that I'm gonna skim.

I'm...I'm starting to work on
my tortilla mix. Yeah, I'm excited.

How's the shoulder, Adi?
ADI: Fine? Why?

The shoulder?
Oh! I thought you meant mine.

(CACKLES)
No!

Lamb shoulder that's been
in the oven all night.

I'm checking it.

It sounds like no-one slept.

Yeah.
Like...

I'm making a pork ragu.

Everything rides on
what's in the slow cooker.

But if I mistimed it
and it's overcooked,

I am really praying to all the lords

that they can, you know,
just send me some love on this one.

OK.

Perfect. Ah! Whew!

Nailed it. Absolutely nailed it.
Killed it.

It was...put the fork in,
fell apart. Perfect.

And I'm so happy right now.

And now it's time to move on
to the pasta.

Got the pasta out of the fridge.
It's perfect.

I'm glad I've rested it overnight.

Hey, Ralph.

Speed it up a little bit, man.
Oh.

I'm... Working. I'm trying to get...

Uh, shit. Yeah.

I mean, turn, like,
make the machine go faster.

I'm making garganelli pasta.

It's gotta look perfect.

We're looking for a spiral shape on
the outside with a lovely pattern.

And then the hole in the middle

so that the sauce
can go in there as well.

Now the garganelli will have enough
time to dry before I cook them.

DECLAN: Nice, Ralphie.

(CHUCKLES)
(EXHALES)

Thanks, Dec.

Hey, Declan, what's the story?

Are you working for
Dan Andrews now or...

Yeah. Yeah. I thought I'd go
sell a couple of houses today.

Looks like it.

MALISSA: Yesterday I managed
to get my ragu in the slow cooker.

But today I've got a lot to do.

My first thing is
to make my pasta dough.

I should have done
this dough yesterday

so it would have rested overnight.

I just wanna get
my pasta dough started,

um, and then I can focus on
whatever's going on in there.

BRENT: I slept pretty good,
dreaming of sexy duck legs.

So the first thing is
I'm checking these duck legs.

Holy dooley.

And there they are.

Two sexy duck legs in their own fat.

Absolutely beautiful.

They're just perfectly cooked.

Alright.

Morning.
Morning, mate.

Alright, game on now.

Let's get this dish together.

Sesame, where are you?

THEO: That was probably
the worst sleep I've had.

Greek lamb means a lot to me.

Oh, if this lamb comes out not good,

I know my dad will be
really disappointed.

Oof!

Yeah, we good. We good.

I think I'll make him proud
at the end, for sure, with my lamb.

That's exactly
how I wanted it to look.

But now I've gotta baste it
with the stock that I've made

and need to get the pita cooked.

So let's do this.

We might have been
cooking all night,

but you've only got 45 minutes
to bring us your finished dish.

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

It looks...it looks the part,
so I'm happy.

Today I'll be finishing off
my beef rendang.

Yesterday I walked out
feeling super confident.

Like, that base was beautiful.

I'm checking my sauce,
checking the beef's OK,

hoping that the flavours
have all developed overnight.

But there's problems straightaway.

Mmm.

The beef is overcooked,

and it just definitely doesn't have
the pungent flavours and smells

that I normally associate
with my rendang.

This is my dish.

It has changed my life.

I need it to be the flavours
that I want the judges to taste.

This is what I love.

I'm gonna have to get this balanced

and try and get
some sort of salvage out of it.

I don't wanna go home.

Oh, man.

These are winning falafels, yep.

So just working on
getting the texture right.

Um, tasting, making sure
they're beautiful in flavour.

Today I'm making falafels

with flatbreads, tzatziki,
tabouli and pickled onions.

It's really nerve-racking
to be cooking a vegetarian dish

and thinking,
"Is this gonna compare?"

There is so many amazing cooks

who are bringing to life
these beautiful, beautiful proteins

that I know have been doing
magical things overnight

and I soaked some chickpeas
in some water.

There is a lot riding
on these falafels.

They need to be epic.

I've gotta make my flatbreads,
my falafels,

finish my tabouli and my tzatziki,
so I've got a bit to do.

I love falafels
if they're made nicely.

But she's got a lot to do.

Um, so I'm a bit worried about that.

All of this cook is about
making sure every element

has as much flavour as possible,

because if it's boring and I've
not utilised this overnight time

as well as they wanted, I could
very well see myself going home.

Yesterday I managed to get
my ragu in the slow cooker.

But today I have a lot
that I need to do.

OK. I gotta roll my pasta.

I'm just trying to get my pasta done

so it can dry
before I have to cook it.

To make the perfect pasta,
you do need time to let it dry

because that is what
is gonna make it al dente.

So the clock is going really quickly.

So I'm just trying to speed this up
and get it done as quickly as I can.

How's yours looking?
Yeah, uh, I have...

I'm just trying to get my pasta done.
Yeah.

And then I'm gonna focus more
on balancing that.

What are you gonna do to balance it?

Um... Well, I haven't tried it.

Yeah, sorry, I'm just
a bit frantic right now.

OK.

Thank you.

It's pretty carroty.

It tastes pretty carroty,
as you can imagine.

I taste my sauce and Jock is right.

It's just not where I want it to be.

I need to focus on this.
I need to get the balance right.

But I also have so many other things
that I need to do.

I'm very stressed right now.

Bit worried about that one.
Yeah.

I don't know.

Listen up, guys.

You've only got 30 minutes to turn
that dish into an overnight success.

Come on!
Come on, guys!

Let's go!

AMY: My dish is a Mexican-Japanese
pork braised taco.

The pork is, like,
a really nice colour. It's stunning.

Happy with that.

But I tasted it...

The pork is dry.

I just don't know what I'm gonna do.

Like, there was no kind of...

..plan B 'cause I'm like,

"This is the only plan."

But there's fat on there
and the fat is gold.

It tastes good.

I'm gonna kind of shred it
all together with the fat

so it gets, like,
more moisture back into it

and it can kind of save
the dry meat.

This dish is fun. It's different.

I'm here to try different
flavour combinations.

Mexican and Japanese don't...

..really go together,

but I'm confident I can do this.

I want to stay so badly today.

This needs to work out.

BRENT: My dish today
I'm cooking is crispy duck.

I'm working on my sambal,

which is just gonna hopefully
blow Andy's socks off.

It's just out-of-this-world hot.
It is smoking hot.

And I'm making
my pickled turmeric sauce.

It's really zingy and, like, intense

and I never knew turmeric
raw like that is so nice.

I love it.

Is this the infamous turmeric
you were telling me about?

This is it.

This is like...
For me, this is um...

I'd put it on everything...

..including my wife.

Including my wife?
(CHUCKLES)

It's that good,
could put it on anything.

Yeah.
(RHIANNON LAUGHS)

That's what he said!

OK.

This is a dish I love to eat.

I love the heat
and that pickled turmeric.

I think they'll definitely enjoy it.

I'm pretty...I'm pretty
happy with it

and I'm pretty confident.

CATH: She didn't have
a very good sleep.

Um, I thought it would've actually
pulled apart a bit more.

So I've just gotta get some
good bits of it. That's all.

Only 20 minutes until your
two-day dishes are finished!

Come on!
JOCK: Come on, guys!

ANDY: Come on. This is it!
Finish! Finish strong!

Keep pushing!
Do what you need to do!

THEO: I pull the lamb out.

It's probably the sixth time
I'm basting it.

Ooftie! Oof!

WOMAN: Oh, that looks beautiful!

It looks perfect. I'm really happy
now this is all coming together.

So I'm gonna get the hibachi out
now. It's time to cook the pitas.

Oh, man, look at that.

Get out of town! Sourdough pitas.

When the pitas hit that hibach,
just... (PUFFS)

So happy.

ROBBIE: I'm making
the Asian duck with pickles.

I'm a bit concerned with the sauce.

Oh... Hmm.

This competition's
about the flavours.

If the flavour's not there,
someone will be going home.

My flavours are lemongrass,
the galangal, the ginger,

the cardamon seeds,
all the Asian flavours.

I had to work on it a bit
to get back to the flavouring.

So just cross fingers
that we get there today.

Needs a bit more pepper.

So my dish is a pork ragu.

This dish is the epitome of family.

A lovely, rich, pork ragu sauce.

It should be like
you're sitting at your mum's table

and it should just warm your heart

and you should feel
happy and content.

JOCK: How you going, mate?
I'm good.

Are we coming together?
Yeah.

Hey, they look nice.
Dried enough as well.

Hey? Are you happy with them?
Pretty happy, yeah.

Look at you!
(CHUCKLES)

I put the pasta into the water.

DECLAN: Looking good, Ralph.

I look and take a piece out.

These look about right.

I think I've done
an excellent job on the pasta

so I'm actually
quite happy with the dish.

My main concern was they wouldn't
have held their shape,

but I got enough time on them
and they're beautifully cooked.

Pretty happy.

MALISSA: Looking at my pasta,
I can tell that it's not 100% dried,

but I have no time.

I need to cook it now
or else I'm not gonna have

a dish to serve to the judges.

DECLAN: Let's go, pasta queen.

And now I need to get
this ragu balanced right.

So I'm tasting,
I'm tasting, I'm tasting

and I just can't taste it anymore.

My palate is just not fresh.

So I'm just, uh, balancing.

I'm not sure what
it's missing at the moment.

I'm just trying to figure that out.

So...yeah.

Oh, my God! What have I missed?

I just can't work out
what I need to add to this.

Nup.

I am really starting
to lose my cool here.

Lot of work to do with balancing.

Like, Malissa's sauce,
the rendang...

RHIANNON: I'm still bloody stressing
about the curry.

I'm a bit worried about
the beef being over,

so I'm gonna take it out
and get the sauce on the heat.

I've got the sauce on
for my beef rendang

and I'm trying to reduce it down,

I'm trying to balance it.

I start adding fish sauce,
lime juice, you know, palm sugar,

anything I can to get something...

..some sort of flavour out of it,

because it had lost all its flavour.

It's still not doing
what it's supposed to do.

(TENSE MUSIC)

DECLAN: Let's go, Rhiannon.

RHIANNON: I've got the sauce on
for my beef rendang

and I'm trying to reduce it down,

I'm trying to balance it.

It's still not doing
what it's supposed to do.

Oh, my God!
Rhi, all good?

I want it to be bloody perfect,
so I'm a bit worried.

The curry's not going well at all,

so I'm thinking I definitely
need to make sure

some of the other elements are OK.

I'm just doing, like,
a coconut sambal,

a coconut rice and a salad.

I'm making this sambal and I'm going,
"I need to bloody nail something."

I've made this sambal before.
Pretty happy with that.

I really hope I'm doing enough
not to go home.

The pressure's really
ramping up in here!

You've only got 10 minutes to go!

ANDY: Come on! You gotta move!
10 minutes!

DECLAN: Let's go, Phil.

RUE: Yep.

(CATH SIGHS)

GRACE: I don't know where time
has gone in this cook,

but I still haven't
rolled out my falafels.

My main element for my overnight cook

I still have sitting in a bowl.

I need to work so quickly to form
these falafels into uniform shapes

and get them fried in time.

I need to make sure that
I put every ounce of energy

into making sure
these cook perfectly.

Are you good?
I'm good.

You're freaking me out.
No, I'm good, I'm good.

AMY: I'm making blue corn tortilla
for my Mexican-Japanese tacos.

The first batch, they're too thick.

I'm cooking one up
for a little tester.

And, like, it's just...
It's not good.

Making the second batch,
I'm, like, thrice-pressing,

pushing as hard as I can.

How's your tacos?

Oh, that was...that was too thick.
I did them thinner.

I was gonna say,
surely this isn't it.

No.

You know Andy's
really harsh on tacos.

I know and that's what's,
like, kind of nerve-racking.

So I'm like, "Oop!"
Hopefully they're perfect.

If anyone's got an opinion
on taco work, it's him.

I know.

I'm not happy.

The cook on the second batch
of tortillas is still not great.

But I don't really have
that much time left,

so I need to get
everything on the plate.

For me to present
a Mexican-Japanese taco is risky.

I don't want to go home today.

Let's hope it did happen overnight.
5 minutes to go!

JOCK: 5 minutes! Come on, guys!
ANDY: Come on!

Push, push, push!

Ooh-ooh-ooh!

THEO: So good!

DECLAN: Nice, Mal.

ROBBIE: I'm a bit concerned
with the sauce,

if it's balanced correct
or it's not.

Very stressful time right now.

But I'm gonna plate this up,

you know, show that I can go to
another step in this competition.

DECLAN: Let's go, Robbie.

I've got the duck, a bit of veggies,

a bit of pickle in here.

All the flavours do come together.

You getting a bit fancy, Robbie.

(CHUCKLES)

My kids would freak if they saw this.

They'd be, "What is he doing?"

At home, everybody helps themselves.

There's no plating up, no dishing up.

It's another level of cooking.

Fancy!

A little bit la-di-da.

I've very proud of what I've been
doing. It's a big step for me.

But there's a lot going through
my head in the last few minutes.

Very stressful cook.
I can imagine.

Don't want to go home yet.

30 seconds!

ANDY: Whoo!

JOCK: Come on! Get it on the plate!
Yeah, I'm stressin'.

BRENT: That one's mine.

DECLAN: Looking good, Ralph.

Nice, Alice.

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

Oh, God!

ALL: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1!

That's it!
Oh, my God!

(ALL CHEER AND APPLAUD)

DECLAN: Good job, guys. Good job.

RALPH: Good job, as always, sir.

Robbie, good work, mate.

Oh, my God.
Well done.

I actually can't believe that cook.

Robbie, how is it? Good? Yes?

Yeah.

Oh, man. Ohh.

Disappoint me a bit, yeah, so...

..especially out of your grounds,
cooking something like that, so...

Yeah.

You got this, Robbie.

(CHUCKLES)

You're alright. Just breathe.

It looks bloody awesome.

Hmm.

The flavours are there, mate.

I'll get there.

It looks good, mate.
You've done a good job.

I wish I could try some.

But you never know, mate. You could
be in a bit of trouble here.

I could be.
(BOTH LAUGH)

The first dish we'd like to taste,

with a big hunk of Greek meat, Theo.

(ALL APPLAUD)

MELISSA: Hello.

Yassou.
Yassou.

Theo, what'd you make?

I made Greek lamb with pita bread,

tzatziki, preserved lemon.

Talk about the lamb.
What was your process?

So the lamb I seared off
with some oregano.

I had some, um...

..oregano, salt, pepper.

Oh, look at that!

I then put it in the oven.

I am listening.
(LAUGHS)

I then put it in the...
Oh-ho! Far out!

Don't worry about it.
I don't care what you did to it.

(LAUGHTER)

Not listening!
Blah, blah, blah, blah, blah.

MELISSA: Yeah, OK, whatever.

Sometimes visuals just speak louder
than any description you can give.

Ohh!
Yeah.

Far out, that looks good.

Yeah, that's it.
Get that lemon on there.

Have a go at the bread, dude.

Like...

Look at that! That is next level.
Very happy.

(MELISSA SIGHS) Wow.

I get a taste?
Eat that.

It's...
Ohh!

(CONTESTANTS LAUGH)

(CONTESTANTS CHEER)
Yeah!

Oh, that's awesome.

That makes me so happy.
That's so good. Mmm.

Theo, that is lip-smackingly,
plate-breakingly fantastic.

Thank you.

What I am most impressed about

is the way that I feel.

Today you have cooked with soul.
Yep.

You can tell because
the love that you put into

this beautiful, charred piece of carb

is just absolutely incredible.

And then you look at
this succulent piece of lamb

that you have lovingly tended to,

you know how to treat it well

and the result is just...
soul-filling.

Thank you.
Thank you, thank you.

The bread, the flavour is unreal.

Like, I don't think we've seen
a bread that good in this kitchen.

At all.
No.

The overnight prove
has just made it unbelievable.

Yeah, thank you.

The lamb, could not have
cooked it any better.

And then the charred skin
with the honey glaze

versus the saltiness
of the preserved lemon...

And it's, like,
meat, bread and sauce,

but, honestly,
it doesn't get any better.

Yeah, thank you, thank you.

(APPLAUSE)
Yeah!

I finally got one.

Yay! Whoo!

Thanks, guys. Thank you.

Thank you.
(ALICE SPEAKS INDISTINCTLY)

CATH: Man, that's epic!

Hey, you must be so happy.

Ohh!

(EXHALES)

Next up, Rhiannon.

BRENT: Go, Rhi.
Thanks, buddy.

I'm taking my dish up to the judges

and I'm absolutely packing it.

This is just a disaster.

Hey, guys.
ANDY: Hello.

Rhiannon, what did you make us?

RHIANNON: I've made a beef rendang
with coconut rice,

a little salad and coconut sambal.

Alright, let's try it.

Rhiannon, unfortunately
in haste to balance those flavours,

this is not akin to a rendang.

It may have at some point
and the ingredients may be the same,

but the way that this
has come together,

it's altogether too acidic.

I am worried for how that's
going to place you today.

We'll have to see.

Yep.

This is probably one of your worst.

OK.

The meat's really, really overcooked

and I'm just gutted for you

because you were
so excited yesterday.

I know.

And the way you were talking
about it and the memories of it,

I thought,
"Oh, we're in for a ripper here."

I'm sorry I don't have great news
for you on this.

Yeah.

But the old overnight cook
has got you.

It's not my friend.

There...
Yeah, too much time for you.

And that's both on the cooking
and the protein,

but also the cooking of the aromats.

Like, the 14 hours has just cooked
any life out of the aromats.

I really like the coconut sambal -

a really great punch,
which is exactly what you want -

but when put on top
of the already acidic curry,

it just doesn't get to do its thing.

I'm so upset because I know how much

you just wanted
to absolutely nail this.

Bloody hell.
Thank you, Rhiannon.

Oh, sweetie, that was really hard.

It's all good. It's all good.
It's alright. You're alright.

Next up, it's Brent.

Brent, what have you made us today?

BRENT: So today
I've got crispy duck,

pickled turmeric and sambal.

How much of each, Brent?
Um...

Yeah, just be... Just don't...

Andy, just be careful, mate.

Is it spicy?

It's got a bit...bit of a bite.

That one's yours.

Yeah, it looks tame.

(GASPS)

(LAUGHTER)

(EXHALES)

You've stopped him in his tracks.

Look at him!
It was a fair bit you put on.

Brent...

(COUGHS)
(LAUGHTER)

Andy and chilli are the two
funniest things ever.

Oh, my God.
Oh!

Brent...

(LAUGHS)

It's really good, mate.

(LAUGHS)

And such a smart idea.

To come in,
all you had to do this morning

was focus on everything else
and fry your duck.

Everything is peaking
with flavour, mate.

That is the best you've cooked
in the competition so far,

hands down, period, like, ever.

You're the first cook
in the MasterChef kitchen

to turn Andy into someone
from 'Miami Vice'.

His sleeves are up.
He's just too hot.

Eventually, the legs are up.

Wow.
Ooh!

Oh, wow.

Yeah, it's spicy,
but that's what's fun about it

because that little turmeric...

What are you calling it?
Pickled turmeric.

It's just brilliant, you know?
Yeah.

Um, to actually have the nerve

to add the sambal on top of that,

because that's a shining light
on its own,

but actually, weirdly, when you
put them both together, it's mental.

That's what happens, this here.
Look. Look what you've done to him.

Well done, Brent!

(APPLAUSE AND LAUGHTER)

Thank you. Thanks.

Oh! Oh, I got it.

CATH: Brent, you aced it!
ALICE: Good job.

(CONTESTANTS CHATTER EXCITEDLY)

Antonio!

ANTONIO: Beef birria tacos.

The flavours in that broth, epic.

The tortillas, delicious.
The pickles are great.

Thanks, Antonio.

Next up, it's Alice.

ALICE: Korean braised
short rib bao buns

with pickled vegetables,
sriracha mayo,

coriander, green onions
and toasted peanuts.

Everything on this platter
is considered, it's well executed.

The bao itself is light and fluffy.

It's such a great vehicle

for this beautifully, you know, sort
of rich, gelatinous, beautiful meat.

ANDY: Nice work, Alice. Good stuff.
Well done.

Rue, let's go.

RUE: Slow-cooked beef cheek

with a chilli, ginger
and garlic sauce.

The beef cheek component is epic.
Like, it's so good.

It's falling apart. It's soaked up
all the flavours you've got in there.

Well done.
Thank you.

Oh, my gosh.

Ooh!

Next up, Ralph.

Ralph. What did you make?
Yes.

So I made a pork ragu
with garganelli pasta

Ralph.
Yes.

Good work, mate.
Oh, thank you.

Really good work.

The garganelli, great success.

And the right choice,
making the pasta yesterday,

letting it rest overnight -

give you plenty of time to roll
that pasta out this morning

while your sauce was reducing

and then you can let
your garganelli dry beautifully.

That's given you
a perfectly al dente pasta

and let me tell you,
for a pasta that's soaked in ragu

and is cooked and is still
holding its shape like that,

mate, that is perfect work.

Thank you.

Ralphie, the pasta was great.

I love the texture of the sauce

in terms of keeping it
all nice and chunky.

Flavour-wise,
I'm absolutely loving it.

Huge success today, mate. Well done.
Thanks so much, guys.

(APPLAUSE)

Killed it. Absolutely killed it.

I'm just sitting there going, "Yes!"

Boom!
(MELISSA LAUGHS)

That was...that was amazing.
Oh, yeah.

ANTONIO: We've been working on that.

Yeah, that's taken us a couple
of days to get right. Don't worry.

Malissa.

MALISSA: I'm feeling quite
nervous about my ragu.

I was so frantic
at the end of that cook

and I honestly just don't know
how it's turned out.

Malissa, what'd you cook us?

I made a slow-cooked
pork and beef ragu.

I'll start with the pasta.

It's not dried enough so it's not
al dente at all. It's quite mushy.

Yep.

And then when you dump ragu
on top of pasta,

it's just gonna, like, flatten it all

and then it doesn't have
any sort of life about it.

So I think that kind of
accelerated the...the wet pasta,

which made it quite difficult to eat.

Thank you.

When you sort of go
and take a little twirl,

it's not really conveying
the right experience from the get-go

and beyond that,
it's lacking freshness.

I would love to see
something like this

finished with a little lemon zest,
a little finely chopped parsley.

Some fresh, soft herbs
can really sort of counterbalance

the rich depth of flavour
that you achieve from slow-cooking.

So today I'm sorry to say
I'm a little underwhelmed.

Thank you.

I saw how much you had to motor
in that last 60 minutes.

It was pretty frantic and it kind of
comes through in the end product.

It's a good home version, but, like,

man, there's a lot of great
MasterChef dishes here today.

So it's gonna be interesting to see
where that one lands you.

No worries. Thank you.

Thank you, Malissa.
Thanks.

I am so disappointed
in myself right now.

When you're in a room
with so many amazing cooks,

this could be the dish
that sends me home.

Bloody hell.

The next dish we'd
like to taste belongs to Amy.

AMY: My dish is risky
because of the flavour combinations.

For me to present a Mexican-Japanese
taco, it is a bit weird.

(SINGSONGS) Amy!
(SINGSONGS) Hello!

The risk can pay off
or the risk doesn't pay off.

NARRATOR: In the mood to cook?

Grab your aprons
and try these delicious

MasterChef-approved recipes
on 10 play.

Amy, what have you made us?

AMY: I have made pork braised taco.

Pork braised tacos.

You're giving Andy,
like, sideways glances.

It's scary. (LAUGHS)

He's as hardcore with tacos
as I am with pasta, to be honest.

I know.
I just really like them.

(LAUGHS)

Let's try it.

Um, it's a strange combination.

Like, it could've been
really delicious,

but it just lacks flavour,
it lacks body.

You really needed to get some
pressure on that tortilla press

'cause unfortunately
these guys are just too thick.

Your mix is actually fine.

But they're just too thick.
OK.

The meat, it's dry.

It doesn't look very nice and
unfortunately it doesn't taste...

Yeah, nah.
..super nice either.

Yeah, I wanted freshness
and lightness and zing

and it just didn't
come for me, so...

OK.
Wasn't a massive fan, unfortunately.

I was hoping I was
gonna dig this one.

That's fine. Thank you.

I don't mind fusion
when it's executed well.

Unfortunately, I think it's
sort of starting to step away

from being cohesive
in terms of flavours

and I don't think this one
worked out for you today.

That's OK. Thank you.

Amy, I'm gutted for you.

It's, um...

I can see that
you were really excited

to bring us this sort of
Japanese-Mexican fusion

and I was excited to be proved wrong.

But unfortunately it's a bit average.

You could be in trouble.
All good. Thank you.

Thanks, Amy.

All good!

Next up, it's Grace.

Day of the platter.

GRACE: I feel good about
what I've done today,

but it's really nerve-racking
to be cooking a vegetarian dish

going up against
some incredible proteins

and thinking,
"Is this gonna compare?"

I'm scared that this isn't enough.

Grace, what have you made us?

So today I've made falafels

with tabouli, tzatziki,
pickled onions and flatbread.

I think you did a great job.

Oh! Thank you.
I really do.

Your tabouli's fantastic.
It's well balanced.

It's interesting.
It's packed full of flavour.

The pickles are really nice.

Um, and your labneh's nice.
It's hung beautifully.

It's not watery. It's really good.

'Cause it is, it's all
very, very tasty.

Great job.
Thank you so much.

There are some really deep,
earthy flavours going on there,

balanced beautifully with
some lightness and brightness,

a variety of textures.

I love the uniformity
of the fry on your falafel.

In terms of the seasoning
and the flavour,

you really know what you're doing
and it's excellent.

You've done really well today.
Wow. Thank you.

Had a jam-packed hour, didn't ya?
I did.

The tzatziki was delicious.

Your tabouli is textbook.

The seasoning is really good.
The fry is really good.

Great work on pushing the boat out.

Great work on getting
all the flavours done

and the seasoning was on point,
so well done.

Well done, Grace.
Thank you!

Ohh! (LAUGHS)

(BOTH SPEAK EXCITEDLY)

Well done, well done.
Thank you.

Next up, we'd like
to taste Cath's dish.

We have a brisket burrito bowl.

Is a tough challenge,
the old overnight, isn't it?

Yeah, yep.

You've ended up with actually some
really nicely cooked brisket.

Not quite enough sauce.
The rice needs a bit of seasoning.

But I think you did
really well. Well done.

Thank you. Thanks so much.
Thank you.

Next up, it's Phil.

I've made fried chicken and pickles
with a gochujang sauce.

The chicken is succulent,

but when you're frying
something in oil,

it seeks to give a really
shattering crunch

and I don't feel like
it's done that for you today.

Thanks, Phil.
Thanks, guys. Appreciate it.

ANDY: Next up, Adi!

ADI: I made lamb with hummus.

Interesting, um...
I regret that.

I regret it immediately.

It was in the last three seconds.
I thought it was a good idea.

I think just give it to her
to take back.

Like, you should have to hold that
for the rest of this afternoon...

Like a sad bouquet.
..just to know that you...

MELISSA: Just tuck it.

Aww!
(LAUGHS)

Let this be a lesson!
Just a reminder.

The lamb's not bad.
It's cooked nicely.

It's tender. It's definitely not dry.
So, good job on that.

The spice mix around
the outside is...is nice.

It could've just done with
a bit more salt.

Thanks, guys. Thank you so much.

ALICE: It's alright, Adi.
It's OK.

It's alright.
Sorry about that.

(LAUGHS)

Next up, it's Robbie.

ROBBIE: It was a stressful,
very hectic day for me.

I spent this whole cook
balancing the sauce.

So my biggest worry is are
the flavours gonna be there?

DECLAN: Let's go, Robbie.

JOCK: Here he is.
Hello!

Thank you very much.
Thank you very much.

You know, I want to stay here.

I hope I've done enough.

Robbie, what did you
make for us today?

ROBBIE: I made a slow-cooked duck

with some Asian fusions in it,

a bit of rice and a bit
of pickled veggies in it.

Wonderful.

Robbie, you were quite emotional
towards the end of the cook today.

Yeah, I think 'cause
I really want to be here.

I'm enjoying it
and I'm learning so much

and, you know, it's amazing

how you can change a messy plate into
a nice plate, and, uh...

..it's been a great journey so far.

Robbie...

..bloody brilliant, mate.

(APPLAUSE)
Thank you, brother.

You did it.
Hey?

You did it.

Tasty.

And the overnight component,
which is the duck, it's delicious.

It is fall-apart.
It's not overcooked.

It's just bloody delicious.
Oh, thanks.

I loved it.
Yeah, thanks.

You deserve to be here, mate.
You're here for a reason.

And I can see that you're emotional.

And it means that you care.

I love my cooking, yeah.

And that means more to me
than anything, mate.

So well done, Robbie.

The depth of flavour
in this broth is really lovely,

just full of beautiful spices
and really rich and aromatic.

The duck is really succulent.
The rice is beautifully cooked.

You are evolving and that
is an awesome, awesome thing.

Mm, thanks very much for that.

ANDY: Pretty bloody delicious.

The seasoning on the broth
is really great, really great.

And it looked amazing as well.

This is a great plate of food.

Well done, mate.
Thanks, man. Thank you.

CATH: Hey!

Aww!

(SPEAKS INDISTINCTLY)
Thanks, Cath.

This challenge was tough.

You had a lot of time up your
sleeves, but, boy, did it fly.

Some of you really
made the most of it.

There were a couple
of excellent dishes today.

Two standouts in particular.

Brent...

..and Theo.

We felt your dishes
could not be any better.

It was tens, tens, tens
across the board.

(APPLAUSE)

JOCK: It's not all good news,
unfortunately.

You are wearing a black apron

and there are three dishes that
we felt were the least impressive.

If I call your name,
you're in that three.

Amy.

Malissa.

Hey, girl.
(MOUTHS)

And Rhiannon.

No surprise.

Rhiannon, the meat was overcooked

and the sauce was out of balance.

However, your coconut sambal
was delicious

and today that was your saving grace.

(EXHALES)
You're safe.

Oh, thank you.

Oh, shit...

That leaves you two, Amy and Malissa.

Amy, we really wanted
to like your tacos,

but what we got were thick tortillas,
dry meat

and a sauce that just didn't belong.

Malissa...

..your pappardelle was too thin

and it didn't have a chance
to dry out properly

so, obviously, it wasn't al dente.

Yeah.

When it came to your sauce,
it's not a great ragu.

There were a number of errors in it.

The fact is both your dishes
were disappointing.

But one we felt was irredeemable.

And that dish...

..was cooked by you, Amy.

WOMAN: Oh, baby!

All good.

Amy, today's dish,
it doesn't take away

from the effort that you
put into this competition.

How are you going to take what
you've learnt in this kitchen

and where are you gonna go with it?

Oh, I'm gonna take what I've learnt
from here and just run with it.

I can't wait to start
my new life outside of here

and, you know, go into food.

Yeah, I'm stoked.

This'll be the best thing
I'll ever do in my whole entire life

so thank you so much.

Honestly, thank you for coming in

and just giving everything
you've got dish after dish.

But for now
it's time to say goodbye.

Thank you so much.
Thank you. Well done.

Thank you.
You should be proud of yourself.

Thank you. Thanks.
All the best.

Thank you.
Thanks for cooking for us.

Honestly, thank you so much.
Well done, well done.

This means the world to me.

Like, I want a career in food.

This is the stepping stone
for something amazing.

Thank you. I'll miss you.

Don't! You're gonna make me cry!
I wasn't gonna cry! (LAUGHS)

To even get the opportunity to come
on here is just, like, mind-blowing.

I'm so bloody proud of myself
for getting this far.

Give it up for Amy, everybody!

(ALL CHEER AND APPLAUD)

NARRATOR: This week
on MasterChef Australia...

We are celebrating all things
nostalgic this week.

Today you are making my...

(RHIANNON GASPS)
BRENT: Oh, my God.

..it's time travel
for the taste buds.

SHANNON BENNETT:
There's nothing

more nostalgic
than flambeing.

Oh, my God!

(BELL RINGS)
Service, please!

CATH: I'm really
excited.

MELISSA:
When nostalgia

is done right
in this kitchen,

it can produce
some of the best

food we've ever seen.

JOCK: Strap
yourselves in, guys.

Captions by Red Bee Media