Original subtitles

Hayley,

Hayley, thanks

Hayley, thanks for

Hayley, thanks for joining

NARRATOR: Previously on MasterChef Australia...

..this major milestone

and this massive legend...

Holy crap - Curtis Stone! (CHORTLES)

CURTIS: Let's go, come on!

..provided all the motivation they needed...

DECLAN: Curtis definitely has high expectations.

You know, he's a Michelin-star chef.

Curtis Stone just said my ice-cream was looking good. Yes!

..in a service challenge celebrating root vegetables.

MELISSA: That's clever cooking that is multidimensional.

Really interesting to eat.

ANDY: That is primo.

JOCK: It sings of beautiful beetroot. I really love it.

..with the green team claiming the win.

Congratulations!

Whoo! Well done, guys!

Tonight, Curtis returns

with a very special battle for immunity...

BRENT: I just want to win this thing so bad.

..and the prize of a lifetime.

(RELAXED MUSIC)

RUE: I'm excited. ADI: I'm excited!

This is my first Immunity Challenge!

Oh, that's awesome, Rue!

(LAUGHS) Beautiful day.

Yeah, it is. It's glorious. Oh, my gosh.

Day for it!

Good luck, guys!

(GANTRY CONTESTANTS CHEER)

Curtis Stone in the house again,

which is wonderful!

I've been in a couple of Immunities, but I've not pulled off a win yet,

so, hopefully, today could be my day.

Good morning, everybody.

Good morning! Morning!

Please welcome back Curtis Stone!

(CONTESTANTS CHEER)

This is an Immunity Challenge

which means that one of you will win guaranteed immunity

from Sunday night's elimination.

Yes! So good!

But because it's MasterChef: Secrets & Surprises,

today's Immunity Challenge is a bit of a surprise.

Ooh! Oh!

At the end of today, one of you will win immunity

from Sunday night's elimination, but...

..there will be no extra chance of an immunity pin up for grabs today.

Not happening.

And that's because whoever wins today's challenge

will also win the biggest prize we've ever given away.

Ohh! (ADI LAUGHS NERVOUSLY)

In round 1, we want you to bring us your family's secret condiment.

But only the top three condiments will progress to round 2

where the HUGE PRIZE is on offer.

(CHUCKLES)

Usually we'd wait till round 2 to tell you what you're playing for.

But because this is such a huge prize,

we reckon you should know right now.

Light that flame, get you guys going.

So the winner of round 2,

they'll not only win immunity from Sunday's elimination,

but they'll also have their winning condiment bottled

and rolled out en masse direct to the shelves of Coles

for a limited time right around the whole country.

Ohh! You're kidding!

Let's go!

Oh! How good is that?

RHIANNON: This is epic! Oh, my God!

Please let me win today!

I'd actually just go and stand there

and just, like, show all the customers

that this is me. (LAUGHS)

This is the one!

Oh, man! This is the one to win.

Speaking of condiments - what's a great condiment to you?

Look, a condiment, to me, is something that improves a meal.

So I think you've gotta think through all the different dishes

that you can use a condiment for.

Guys, I don't even know if I have the words to explain

the magnitude of this opportunity.

People spend years trying to just get that introduction

to maybe one day get a product on the shelves at Coles.

You guys are guaranteed that if you serve us the best condiment

and win round 2 today,

you end up on the shelves tomorrow.

Wow!

It all starts with one product.

And if that product's good enough and it works,

who knows where it takes you?

In round 1, we're gonna give you 45 minutes

to make your secret condiment.

Curtis, I think it's only right that you do the honours.

You wanna set them off?

You ready, guys? ALL: Yes!

Good, because your time starts...now! Good luck!

Go, go! (ONLOOKERS CHEER)

RALPH: Let's go.

RUE: Today we're actually going to be making

our own condiment.

I love this. I love this!

I feel like I've been waiting for this day! (GIGGLES)

Yep.

I actually love all condiments,

but there's one that I'm in love with.

Perfect. I think I'm done.

Barbecue sauce. Let's go, Rue!

I actually never had barbecue sauce until I came to Australia

and when I had barbecue sauce, I immediately fell in love.

And I'm actually doing, like, a sweet,

tangy, smoky, spicy barbecue sauce.

MALISSA: Come on, Rue!

There is definitely no secret barbecue sauce recipe in my family.

I have no reference other than

the barbecue sauce I've gotten from Coles.

How did Zimbabwe not have barbecue sauce? Like, it's the best thing.

When I tasted it,

my mind was...

(IMITATES EXPLOSION)

..blown.

I will definitely make sure that

this is the best barbecue sauce they've tried.

I cannot wait for them to try it.

JOCK: How good is this?

I mean, how hard is it to get a product even into Coles,

let alone in this time frame?

Like, tomorrow, one of those guys is gonna have a product on the shelf.

It's hard, right?

It's...it's virtually impossible.

There's millions of transactions per week that happen in Coles,

so you're literally in front of the entire country

over a period of time.

To be able to come up with one recipe

that everybody gets to try,

it's a pretty special opportunity.

And it's all about that little jar of deliciousness.

We love condiments. I mean, I can't live without them.

It could also be life-changing.

Like, if this thing absolutely flies,

they're not taking it off.

Rhiannon. Hey!

What are you making? Tell me.

I'm doing, like, a Thai-inspired chilli, mango and pineapple chutney.

And is that something that you think is missing

from a supermarket shelf?

Bloody oath it is! Why pineapple?

Because I'm from North Queensland, so I'm a bit troppo, you know?

So pineapple, mango, that's what we love.

(ALL LAUGH)

What is it? What's the thing? The sweet, the sour, the salty.

They're just gonna go, "Yum!" How spicy are you talking?

No, it's not that spicy. I'm feeding it to the kids.

You are? OK. Yeah.

Well, as long as your kids can handle a little bit of spice.

A little bit of spice. Yeah.

I want it to have that kick

but I don't want it to be, like, blow your head off.

I need to get that balance right.

MALISSA: Whoo! Go, Rhi! Whoo! CATH: Yes!

ANTONIO: Let's go, Ralphie.

Ralph. G'day.

How are you, mate? I'm good, and yourself?

What are you doing? Chakalaka.

It's like a South African vegetable relish.

And you pretty much have it with anything.

Really, barbecues is what we have it with.

Every time you have a barbecue...

A braai! Yeah, as we call it, a braai.

And you'd have that ready to go on the side.

What is gonna give you that top three spot today?

I always add a little bit of thyme

and a little bit of rosemary in there as well

and then I just balance with lime.

I like mine a little bit hotter,

but also I love the smokiness to come through in my chakalaka.

So as long as this tastes fantastic, people will try it.

And if you're the only player in the market,

well, I tell you what, that's a good place to be.

(LAUGHS) Yeah, let's hope so! Thank you.

So we don't have much time with this, 45 minutes.

But luckily it's mainly vegetables

and to kind of break those vegetables down,

we don't need too much time.

But I haven't got time to char my capsicum

so instead I'm just gonna use smoked paprika

and I'm gonna put a little bit extra

just to enhance that smoky flavour.

CATH: How's Curtis's hair!

MALISSA: It's a great head of hair! It's amazing!

There's a place on the shelf with your name on it.

30 minutes to go! Come on, only 30 minutes!

(ONLOOKERS CHEER AND CLAP)

Oh, my gosh.

I'm gonna go with a sort of North-African-inspired condiment

sort of like a harissa.

I love harissa.

I think it goes so well, you know,

stirred into dips and on meats.

But I don't want it to be too spicy.

DECLAN: Nice, Adi! Let's go!

I'm gonna use capsicum, a little bit of charred eggplant

and get it to be a smoky flavour.

Looks good.

I am also using citrus - orange and some lemon -

which'll just give it a little bit of lift.

I just want this to be really flavoursome

but also really accessible.

It'll have a little kick to it, but, you know,

I want everyone to eat this,

not just spice fiends.

So...just spicy enough.

I need to work a lot faster because I need time

to concentrate these flavours with those spices.

Brent, what are you making?

I'm doing a mango chilli sauce.

Is this something in the family or...

Yeah, I've done this sauce a fair few times.

It's not, like, in-your-face spicy. How did you come up with the recipe?

I knew I wanted sweetness, so I used dates

instead of using sugar.

Yeah, I just had some maple syrup there one day

and I just thought, you know,

"I want it a bit more sweeter, so let's add it in,"

And it just... You know, it works.

Are you ready for your face to be on a jar, mate?

That beard of yours? (LAUGHS)

Good luck, buddy. Thank you!

CATH: Let's go! Come on, Brent!

I would absolutely love to have my ugly mug

on a jar in Coles.

This is, like, massive for any of us to win.

My strategy is I want to

put something in a jar that I would use,

you know, on a Sunday afternoon.

A few cold beers, the footy's on,

barbecue, slather a bit of this.

It goes on everything. Anything fatty.

Fish loves it.

Like your pork bellies, your lamb shanks

even chuck it on the old humble snags.

So, yeah, I'm excited to cook it.

(PROCESSOR WHIRRS)

Rue. Hello!

What are you making? I'm intrigued.

Rue's BarbeRue Sauce. Barbecue sauce.

I see what you did there. Yep.

Yes! (LAUGHS) BarbeRue Sauce. OK.

Tell me, why is your barbecue sauce the best?

I'm just taking, like, a little bit of a detour,

so this one is a bit sweet, a bit spicy, a bit tangy.

Sweet, spicy, tangy.

I love all of those things in a barbecue sauce!

Sounds good to me! Sounds good.

So I'm kinda looking forward to this one!

Yeah, I will not disappoint, yeah. Thank you! Thank you, guys.

Normally, a barbecue sauce is mostly sweet.

And I've just decided to go

tangy and spicy.

So, smoked paprika

and some cayenne pepper.

CATH: I love that colour, Rue!

You know, for the hot date,

because would it be a hot date without the cayenne?

No!

Not too hot, then, Rue, is it? Good?

(WHISPERS) It's spicy.

I need to balance this barbecue sauce.

I keep tasting, I keep tasting, I keep tasting.

But there was so much chilli

I don't even know what I'm tasting anymore.

Ooh!

I'm having a mouth malfunction!

Ooh!

I've tasted this barbecue sauce

for 20 minutes straight

and there was so much chilli I don't even know what I'm tasting anymore.

Ooh! That was hot.

I'm having a mouth malfunction!

CATH: You wanna balance that hotness, though, remember.

Yep.

Think I need to sweeten it up a little bit.

If I can nail this, I can go to round 2.

And the little golden pot at the end of this challenge

is...is something I really want.

Today's the day for one epic condiment.

And you got 15 minutes to go.

Come on, guys! 15 minutes! Come on, Rue!

Finish it off!

Come on, Rue! Let's go, Ralph!

Come on, Adi!

I'm working on my harissa. DECLAN: Nice, Adi.

My capsicum and my eggplant are now charred.

I'm just gonna start blending it up now

so that I can cook it down.

(WHIRRS)

I make straight harissa all the time at home and it's really good,

but I don't want it to be too spicy.

I don't want it to be like other harissas

that are already on the supermarket shelf.

CATH: How's it tasting?

Not there yet.

So not quite tasting as punchy as I want it to taste.

It's tasting like it's got elements of harissa in it,

but it's not a clear-cut harissa.

Come on, Adi. Need to get that on.

I'm concerned because I need time

to really concentrate those flavours.

45 minutes goes fast in this kitchen.

How you going, Brent? Yep. Good.

The colour's awesome on that, Brent.

Mango chilli ketchup, it's yum,

but it's not, like, screaming its full potential.

I am gonna punch it up by 30%.

So that's just gonna come with adding the right amount of vinegar.

Make it a little bit sour.

I want that sweetness, so there's maple syrup in there.

As that cooks and reduces, they'll come to life.

Smells good, buddy.

So it's sort of a balancing act and getting it right where I want it.

Chuck it on the old snag and it'd be delicious.

Time to bring it all together. Five minutes to go! Come on!

CURTIS: Come on, let's go! You can do it, you can do it!

Come on, Ralph! Come on, Adi!

Oh, that's smelling good, guys!

Look how cute these jars are. Yeah!

My mango pineapple chilli chutney is done.

I'm just gonna jar 'er up.

I'm happy with the flavours.

I can taste sweet, sour, spicy

and it's exactly where I wanna be.

And I like the colour in it too, actually.

Yeah.

I guess you're always worried that the judges won't like it

as much as you, but you know what?

I'm like, "Yum! This is delicious!"

Cath's giving me the nod of approval. So, you know, winning at life!

I'm happy.

MALISSA: Ralph, that smells good.

Chakalaka.

Looks amazing, it smells delicious.

But I'm really hoping that using the smoked paprika

instead of roast capsicums

adds that little bit of smokiness that I want.

CATH: Good onya, Ralph. Chakalaka! (LAUGHS)

One minute to go!

CATH: Come on, Adi! Finish it off!

I would like it to be cooked down a bit more.

MALISSA: Come on, get it in the jar.

RUE: Yep.

Come on, Rue.

Yep, she needs to work fast. Keep going!

I get my barbecue sauce in the bottle.

And I'm just thinking, "I hope my sauce is well balanced."

Yes! Go, Rue.

But look, it's...it's too late for that now.

I just have to be proud of the work that I've done.

Here it is!

10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

That's it!

Whoo!

CURTIS: Wow!

Well done, guys. Well done.

What we asked for was one killer condiment

to possibly go on the shelves at Coles.

And the first one we'd like to taste...

..belongs to...

..Rhiannon.

(CONTESTANTS CHEER AND APPLAUD)

Righto, Rhiannon. What's the condiment?

It's a troppo mango pineapple chutney.

What would you normally put this on if you went and grabbed it at Coles?

You'd put it on, like, maybe a Thai fishcake,

you'd put it on a curry, you'd just use it as a condiment.

Should we do it? You reckon we... Get into it!

This is delicious.

It is a tutti-frutti wonder.

It's really bright because of the acidity from the pineapple,

sweet because of the mango

and then you've balanced the ginger hit, the chilli -

all of the goodness just punctuates within.

This could have sweet or savoury applications, I think.

Yep.

The options are limitless. Thank you.

Rhiannon, I think great condiments work lots of different ways.

My mind's racing of all the different things I'd use this on.

It's spicy, but I love it.

And I think that this could go a long, long way.

Well done. Thank you!

Rhiannon, I also love it.

It would certainly brighten up and hide

a lot of fairly ordinary dinners,

which is what I think great condiments do.

Troppo. Big play for the win there.

Big play for the win. Thank you so much!

(CONTESTANTS CHEER AND APPLAUD)

I've gone troppo!

The next big thing we'd like to taste belongs to Brent.

(CONTESTANTS CHEER AND APPLAUD)

Brent, what have you made us today?

A mango chilli sauce.

So, sweet and spicy?

Sweet and spicy, yeah. Wonderful.

I like it, mate.

And I like the consistency of it as well.

You've got a sort of velvety silkiness about it

even though there's still texture in there.

I think the mango's kinda sweet and sour.

You got the maple syrup, you got the dates in there.

They all kinda play a different role. Yep.

And they bring everything together

into what's a really, really tasty sauce.

Thank you.

I think of lots of things that I'd wanna serve that with.

If I was barbecuing pork chops or pork ribs,

that would be really nice with it.

So it could kind of act as a glaze

or kind of act as a sauce or a ketchup.

I think it's a really tasty sauce.

Oh, sweet. Awesome. Thanks, guys.

CONTESTANT: Well done, Brent! Whoo-hoo!

The next condiment we'd like to try was cooked by Ralph.

CONTESTANT: Whoo!

MALISSA: Go, Ralphie.

MELISSA: OK.

What did you make? I made you some chakalaka today.

Two things that I really love about it.

The spice blend.

It is really delicious.

Quite unique.

And also that hit of fresh rosemary and fresh thyme right at the end.

For me, it just doesn't have enough

to go, "That's an epic chakalaka."

But I can see it being so close.

Thank you.

I think it's really tasty and I think if you served it as a side dish

with some meats,

it would be wonderful.

It's almost like a spiced-up ratatouille.

What I like about your chakalaka is

that it has a really lovely savoury quality to it.

It's sort of round, savoury

and I could see it on, like, a fully loaded fries

at a festival or something like that

because it does give that kind of

substantial feeling to it.

Thank you, Ralph. Thanks, Ralph.

Thank you.

Go, Ralphie.

Next up, Adi.

Yeah! Whoo!

I'm worried about my harissa because

I didn't leave time to really cook this down.

But I'm hoping that I was able to concentrate these flavours.

(TENSE MUSIC)

Adi, what is your condiment?

I've made a harissa.

MELISSA: Adi, firstly, I love the texture and I love the colour.

It's beautiful and it's vibrant and the aroma really promises a lot.

But in the time that you have,

it's just not enough to kind of

really finesse the details and bring it all together.

Yeah.

Adi, when you cook with spice the way you have,

it's really important you toast the spices

and that you cook those spices out.

Yeah.

It gives it a really different flavour.

And I'm just tasting too much rawness in that spice.

Adi, it just feels rushed for me. That's all.

I don't think you had enough time to do this justice.

Yeah.

I know that if you'd put some work into that,

it would be absolutely epic.

Yep.

Thanks, Adi. Thanks, guys.

Next up, Rue.

I'm just hoping

that this barbecue sauce

will be charming to the judges,

because nobody would like an unbalanced sauce.

So, Rue, what did you make us?

Uh, I've made a BarbeRue Sauce.

(MELISSA HOOTS) So it's...

(RUE LAUGHS)

Um... Why barbecue sauce?

It just really made sense for me to make barbecue sauce

because it's something that I enjoy

and I put on everything.

I love the flavour, I love the balance, I love the heat.

It's a bit of a creeper. Like, the heat creeps.

Which is...kinda nice. ANDY: Far out!

RUE: OK! (LAUGHS)

Yeah!

I cannot fault the balance that you've managed to get in there.

And that's what makes a great condiment.

Well done.

Rue, it's a spicy barbecue sauce.

And the flavour's really pleasing.

Like, that... You said it creeps up on you, that heat.

And I can still feel it, you know?

And it really makes you salivate, and it makes your mouth sort of excited.

What I love about it is that it has this sweet spiciness to it.

And I'm smiling because it's delicious

but I'm also smiling because

the acidity and the sweetness in there makes your mouth water.

Rue, a very crowded category, the old barbecue sauce section.

But yours is so unique, 'cause I'm sweating.

(LAUGHS) And I wanna go back for more.

You know, I think the chilli has really made this take off.

Um, and that's what makes it special.

Thank you! Well done.

Oh, my gosh!

Oh, my gosh!

(LAUGHS)

This was an amazing challenge with an amazing opportunity.

It's the chance to get your sauce

on the shelves at Coles.

But first, you had to bring us a cracking condiment.

And the three cooks that brought us the best condiments

and that will be progressing to round 2 are...

Rue.

(CONTESTANTS CHEER AND APPLAUD)

(LAUGHS)

Rhiannon.

(CONTESTANTS CHEER AND APPLAUD)

MALISSA: Rhiannon! Well done, girl.

And the third cook is...

..Brent.

Well done, Brent!

Ralph and Adi, great work, but I'm sorry,

today, just not quite there.

Yep. Head on up to the gantry.

CURTIS: Well done, guys. CATH: Well done, guys.

I'm like, "What? I'm top three? Yes!"

I'd love the win because I wanna be on the shelves.

I want immunity from elimination!

Oh, my God, it would be life-changing.

OK, Brent, Rhiannon and Rue.

You've already delivered on the tastiest condiments.

But in order to win guaranteed immunity

and the prize of a lifetime,

all you need to do now is bring us a perfect pairing.

We want you to cook the dish

that you think best complements your condiment

so that we can enjoy them together.

You can also take this opportunity to improve on your condiment

even further.

The winner of this round

will have their condiment rolled out around the country

and it will be on Coles shelves in stores

tomorrow.

Oh! Oof!

This is an enormous prize,

so give it everything that you have.

Curtis, would you like to do the honours?

Well, good luck.

You have 75 minutes

and your time starts now.

(CONTESTANTS CHEER)

CONTESTANT: Come on! Go, go, go!

Oh, my gosh!

(MURMURS)

I think I could produce a really good dish

that goes well with the barbecue sauce.

(WHISPERS) OK.

It's something that I cook all the time.

Pork ribs

with a barbecue glaze

is a dish that's made with my family at the forefront of my mind

because I know how much they enjoy it.

Whoo! Yeah! Here you go, Rue!

Come on!

If my family loves it, I'm pretty sure the judges would love it too.

Go, Rue!

I really want to win now.

I just know that my family would be so proud of me.

So, the sauce is what makes the ribs.

If there was no BarbeRue Sauce,

then there would be no ribs.

It's, like, the perfect pair.

Come on, Rue!

OK, in the next five minutes, I need to

rub my ribs with the spice rub.

This spice rub is something that will mirror

what's in the barbecue sauce.

Almost there.

I have to get these pork ribs in the pressure cooker

because I need them to cook.

And then I need to put them in the oven.

I really hope I have enough time to cook these ribs.

Oh!

Done.

Whoo-hoo! Look at those beautiful prawns.

Oh, beautiful!

I would love the win.

Good job, Rhi-Rhi!

I just wanna show this is a versatile chutney.

Rhiannon, what are we doing?

Oh, well, um...

Wait, over here, Curtis!

You just get on with your prawns. Don't you worry about this.

What's the dish?

OK, so the dish is prawn three ways. OK.

So I'm gonna do it as a sauce for tempura.

I'm gonna do a baste for these ones.

And I'm gonna do some in some betel leaves.

On one hand, I think it's genius

because, you know, it's showcasing what the product is

and what it can do.

However,

we are in the MasterChef kitchen and as you know,

the inevitable comparison thing will happen

when you offer more than one thing.

It's normally a giant mistake.

MELISSA: We are in the MasterChef kitchen

and as you know, the inevitable comparison thing will happen

when you offer more than one thing.

Yes. Yes. It's normally a giant mistake.

That's what we're trying to tell you.

OK. But...

In this instance, we do get to see

the same sauce

lined up with a few different things.

Well, that's kinda what I wanna do.

Your attention to detail is paramount.

Yes. Yeah, I need to nail it all. Thanks, guys.

I'm actually really worried about it.

'Cause if you cook

three different things

you need to make sure you nail every single one of them.

I hope you've got a bangin' dish for your perfect condiment,

'cause you've only got one hour to go.

CATH: Come on, guys! Come on!

BRENT: I've been inspired this week by Josh Niland.

So I wanna show that this condiment can work with

you know, things that not normally we cook with at home.

Coral trout is an absolute gem of a fish.

It's a white-fleshed fish.

It's got these beautiful wings that you can put over the barbecue.

If you haven't eaten coral trout, go down and get one

because it is so good.

So today I'm using the head and the wings.

The bits that, essentially,

we thought we just threw out,

you know, are the bits that make, you know, some of the best dishes.

I also think the fattiness of it over the hibachi

will just make my condiment just sing.

ANDY: Brent. G'day.

JOCK: Liking the look of this!

Yeah, so I'm making coral trout collars and head tacos.

I'm gonna hibachi the wings, the head.

This is my condiment, so I can use it as a marinade as I cook.

This is all about getting

the most out of what's naturally in the head.

Right? You need to give it some time.

Yep.

Can't wait. You ready?

Yeah, I'm ready. Yep! (LAUGHS) (LAUGHS) Good luck, mate.

I just want to win this thing so bad.

I am going to spend a lot of time on this coral trout.

So I need to make sure that I leave enough time

to make the tortillas.

It's gonna sing soon.

It's about to sing!

(CHUCKLES)

I am waiting for the pork ribs

cooking in the pressure cooker.

And looking at the time, I'm thinking,

"I should have time."

But I'm definitely not sure! (LAUGHS)

So I'm thinking I am going to do a back-up plan.

I am going to marinate a chicken maryland

and pop it in the oven

and just finish it off on the hibachi.

Worst comes to worst,

it becomes a snack.

Rue. Hello!

What's going on? Chicken, chicken?

Not much, actually. I have some pork ribs in here.

So, um, this is just a second option.

So I'll put this to the side now. We'll talk about this.

Yep, so pork ribs. I've done a spice rub.

And I'm cooking it in, like, a beef stock.

Talk to me about how they're cooked.

Is it, like, a fall-off-the-bone type situation?

I wanna know how YOU want them cooked.

Fall off the bone.

Fall off the bone. Fall off the bone, yeah.

What happens when they come out?

So when they come out, I'm just going to use my BarbeRue Sauce

and I will just pop them in the oven

on grill.

I just hope they're cooked in time.

But you can't do anything about what's going on there.

Maybe get that cooking. OK.

I'm gonna leave you with that. OK! OK, cool.

I should move quicker with the cook on the chicken

because if my ribs don't cook in time,

I won't have a dish to bring to the judges.

(WHISPERS) Please work!

Three pretty tasty dishes, I reckon. Start with Brent.

It's all gonna hang on how well he cooks those heads.

MELISSA: Yes.

And then we've got Rhiannon, who's really going hard.

She's doing prawns three ways. Incredible.

I love it, and I also love that

she's showing us all the various applications of her sauce.

What do we think about Rue's pork ribs?

Yeah, she's got her ribs. A dry rub.

Into some stock. In the pressure cooker.

I'm worried about her.

One of these contestants is going to have a life-changing opportunity

handed to them.

Here's hoping they can pull it all together and bring us some bangers.

You got this, Brent.

For my coral trout head collar taco,

I'm gonna use my mango chilli ketchup as a marinade

simply loosening it with a bit of lime juice

and then put it on the hibachi.

And then, you know, everything's on that fish.

So I've got the head on first.

It can just, you know, tick away.

It gets juicier and juicier

whereas the wings don't take as much.

Just basting the coral trout

and just keep flipping it, turning it.

I just wanna do the coral trout proud

and the condiment, and make it sing.

Bring us a dish as tasty as your condiment.

You've got 15 minutes to go!

ANDY: Let's go! Home stretch!

(CONTESTANTS APPLAUD)

15 minutes to go. It is flying by.

Oh, I'm stressed 'cause I haven't even started the tortillas.

Um...

It is gonna be tight.

NARRATOR: Do you have what it takes to compete in the MasterChef kitchen?

Applications for contestants are now open.

Head to the link and apply.

CURTIS: You've got 15 minutes to go!

Let's go! Let's go, guys!

Come on, Brent! Let's bring it home!

Come on!

BRENT: 15 minutes to go.

I'm stressed, 'cause I haven't even started the tortillas.

DECLAN: Let's go, Brent!

I've gotta get the tortillas going.

I just hope I can be done in time.

But it is gonna be tight!

You got it, Brent.

So, my chicken maryland is in the oven.

ANTONIO: Let's go, Rue.

It's my backup plan on the side.

Now I have to finish my ribs.

Whoo! Yeah, Rue-Rue!

I still have to glaze the ribs

and I have to work really quickly,

because I have no time and I still have to put them in the oven.

Time to bring it all together. Five minutes to go!

Come on! Let's go!

You can do it, you can do it!

THEO: Are you on track, Rhi?

Yeah. Yep.

I'm pretty happy with where I'm at.

With today's dish, I'm cooking prawns three ways.

A grilled prawn on a hibachi to give that nice smokiness.

And they're basted with my chutney sauce.

And also the tempura prawns.

ADI: Yummy!

And then the stir-fried marinated prawns

with some aromats.

They're gonna go in my betel leaves.

Onya, Rhi-Rhi.

The only thing I'm concerned about is I'm cooking prawns three ways.

I know it's definitely been a downfall

in the MasterChef kitchen prior

because you need to nail every single one of them.

CATH: Come on, Rhi, finish it off. Three minutes to go!

Come on, guys! Push, push, push! Let's go!

I'm running out of time. I've gotta get this plated up.

CATH: Come on, Brent. Come on, buddy!

The tortillas are done, but they're not as golden as I wanted.

But I'm really happy with that coral trout. Perfectly cooked.

It's all coming together, Brent. Looks good.

If I win this, I'll be ringing the wife up and saying,

"Fire up the barbie, baby,

"'cause big boy's in aisle 2."

One minute to go! Come on! 60 seconds!

RALPH: Rue, let's go!

Oh!

I have had to leave these ribs in the oven until the very last minute

because I need that sauce to caramelise.

CATH: Come on, Rue! Get it on the plate!

30 seconds!

CURTIS: Go, go, go, go, go, go!

ADI: Come on, Rue! Get 'em out, get 'em out!

Oh, my goodness! Come on, guys, let's go!

30 seconds to go

and I'm just getting my ribs out from the oven.

They look really good.

MALISSA: Whoo! Well done!

RALPH: Beautiful.

Chicken's cooked well.

ADI: Only put stuff on if you're happy with it.

Yep.

So I have decided to put the chicken as well.

But I'm hoping I'm making the right decision.

Come on, Rue!

ANDY: Never a more important countdown!

10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

JOCK: That's it!

Well done.

CURTIS: Down to the wire!

(CONTESTANTS CHEER AND APPLAUD)

RHIANNON: So good!

BRENT: Ohh! That was friggin' awesome fun.

Yeww! Loved it.

I think it's pretty obvious there has never been

a more important tasting in this kitchen for you guys.

All you had to do was bring us a cracker dish

that highlighted your condiment.

The first one that we'd like to taste belongs to...

..Rhiannon.

(CONTESTANTS CHEER AND APPLAUD)

Let's go, Rhi! Come on, Rhi!

This is a really risky dish

because I've made prawns three ways.

So, hopefully, all three are perfect.

Whoo! Hey, guys.

Hello! Wow!

Rhiannon, what have you got?

So, I've gone troppo three ways.

I've got grilled prawns that are basted with chutney.

Then we've got tempura with a little sauce made up with the chutney.

And then we've got betel leaf marinated prawns

with crispy shallots and some herbs.

ANDY: I loved, firstly, the presentation.

The barbecued prawn was glazed beautifully.

It had nice little charry bits on it.

And then my favourite was actually the betel leaf.

There is so much going on there.

There's flavour everywhere,

but overall, you've got your chutney which is doing its thing

and it makes the dish even better.

MELISSA: You've demonstrated

some really lovely cooking technique there.

And it was lovely to see the chutney in various different formats.

You definitely took a risk.

But it was worth it. Thank you!

I love the flavour of the chutney.

One of the things that stands out to me the most about it

is when you eat it, you get these little pops of fruit.

But it is nice to see it in different ways.

All in all, it's a wonderful plate of food.

Thank you.

It was really nice to have something fried

that was hot and fruity.

Yep. I'm with Andy, though.

The best one was the betel leaf by a country mile.

Yep.

Thanks, Rhiannon. Thank you.

Well done, Rhi!

Well done, hon!

Brent.

WOMAN: Go, Brent!

What do we have here?

So, we've got coral trout collars and head tacos.

Inspired from Josh Niland.

JOCK: Really great dish to pick for your ketchup.

The smokiness, charriness,

ties in with the very fruity nature of it

but it also dials back the chilli a little bit.

Fair play to you for, you know, taking on board

Josh and what he does

and bringing us a dish, you know, fearlessly.

Um...

For me, your tortilla's, like...

..good flavour, obviously from the masa, the flour, but...

..it's hard work eating it.

Yeah, Brent, that tortilla, it's just a little blond.

You can see it could have used just a little bit more colour.

But to be honest with you, I'm not that worried about the tortilla.

I'm worried about your chilli and mango ketchup.

And I think it's delicious.

I think it highlights the fish beautifully.

It brings out a really nice sweetness.

But I think that condiment is dynamite.

I think this was the perfect dish to showcase your ketchup

as a condiment.

And what a condiment does, which is to elevate a dish,

I think it definitely does that.

Thank you.

Well done, mate.

CONTESTANT: Well done, Brent! Good job, mate! Good job!

Next up, Rue!

Rue!

I'm taking such a big risk today.

I have made this choice

to serve my pork ribs with chicken maryland as well.

So I'm hoping the judges like them.

Ooh!

It's BarbeRue galore. Yeah.

Rue, what have we got?

BarbeRue pork ribs

with a chicken maryland that's been marinated in the BarbeRue Sauce

and some pickled cucumber and apple.

The ribs, I normally do that for my family,

so it's a very special dish to me.

I'm happy with where they are. I'm just really sorry, Andy.

Because... ANDY: What for?

..might be a little bit spicy!

(ALL LAUGH)

Oh, there it is. (CLEARS THROAT)

Sorry.

It's late! Like, how do you get it so late?

So risky,

bringing us the chicken and the...and the pork ribs.

Um, in this case, pork ribs,

um, you know, they're really, really good.

They're really good. Yeah.

They're tasty, they're cooked perfectly, they're tender.

But yet they're caramelised beautifully with your condiment.

Yep.

But the chicken, Rue. The chicken. (SIGHS)

Ohh!

Stop it!

(LAUGHS)

CATH: Wow!

I think the pork ribs are amazing.

And I think the chicken is even better,

which just shows a level of diversity in a condiment

that Coles are probably looking for.

This is different.

This is not like a barbecue sauce

that I've ever tasted before.

Can I visualise myself buying a jar

and your beaming smile on the jar?

Absolutely I can, and I would pay bloody good money for it too.

This was like a barbecue sauce on fire

but you've used it here more as a marinade

than you have as a barbecue sauce.

And then, of course, you get that soothing quality from the meat.

This is really, really delicious.

Good job. Thank you.

I'm just worried about the size of the bottle,

because how are we gonna fit your smile on a normal-size bottle?

(LAUGHS)

Move over, barbecue. Hello, BarbeRue!

That is spectacular.

What I love about this is

this is barbecue sauce and hot sauce, best friends.

It is the best of both all in the one bottle.

And then showing the two different applications.

First of all, the chicken - beautifully succulent.

And then you have the ribs that were beautifully cooked,

really nice and tender and then smothered in that sauce.

This is something very, very special.

I have no idea where this... BarbeRue is gonna go.

It could explode.

I think you've done such a good job.

Thanks, Rue. Thank you!

(CONTESTANTS CHEER)

Oh, my gosh.

(ANTONIO WHISTLES)

Today we offered you an opportunity that money cannot buy.

To have something that you created

available to the entire nation.

To make your mark in the food industry

with a limited-edition product

in Coles tomorrow.

All of your condiments were delicious.

But one of you rose to the challenge and produced

not only a fantastic condiment

but the perfect dish to go with it.

And that was you...

..Rue.

(CONTESTANTS CHEER AND APPLAUD)

I'm really happy. Um...

I'm just thinking of my mum.

Um, she came here, like, you know, to give me a better life.

What's a better life than to have your sauce in Coles?

You know? So...

You have also won immunity from Sunday's elimination.

Yeah!

One from one. Yeah!

Oh, my gosh.

You know what, you guys?

To watch you cook these beautiful condiments

then match dishes to it,

the potential in this room is sensational

and I just couldn't be more excited for all of you.

So congratulations and well done.

Give it up for Curtis, everyone!

(CONTESTANTS CHEER)

Congratulations again to Rue.

Everyone else, sorry to say, but you'll be cooking in Sunday's

all-in elimination.

So study up, get ready and bring that A-game,

'cause you're all gonna need it.

See you later. CURTIS: Good job, guys.

Well done, guys!

(CONTESTANTS CHEER)

Oh! (LAUGHS)

NARRATOR: Sunday night on MasterChef Australia...

The one, the only Maggie Beer!

..a true national icon...

Oh, my goodness! It's Maggie Beer! Ohh!

..brings an Elimination Challenge

that requires risk-taking.

There could be some spectacular things under here.

Or they could all be booby traps!

(CONTESTANTS GROAN)

Who will impress their culinary hero?

Oh! As you can tell, I'm quite nervous!

You're a rock star, Maggie.

Rock star? I'm an old girl, come on!

And who will be going home?

This is gonna be interesting!

Tonight's winning BarbeRue Sauce... Well done.

..is available in store at Coles

for a limited time only.