Original subtitles

NARRATOR: Previously on MasterChef Australia...

40 MasterChef legends! (CHEERING AND APPLAUSE)

Here they come.

..they cooked for a cool crowd...

Mama MasterChef?! Wow!

..in their very first service challenge.

Whoo-hoo!

This is a whole lot of dough for a whole lot of important guests.

And with the one and only Jamie Oliver at the pass...

JAMIE OLIVER: You don't get to see this side of me very often.

I will be as generous as possible.

But this is business.

..they served up three courses.

Service.

..that captivated the judges.

Incredible.

It is fan-tas-tic!

(CHEERING AND APPLAUSE)

And Team Burgundy are one step closer to immunity.

Here comes trouble.

Yes! (CHEERING AND APPLAUSE)

SNEZANA: Doors are opening,

and then, I just see these kind of pictures, hanging there.

In every single photo, there's Sofia.

Everyone's brain is working, "What is it? What is it?"

"Green ants"?!

Alright, guys, come closer, come closer.

I only bite when I eat your food.

These are a collection of my eating adventures

in different parts of the world.

I like that one. Oh, that's my favourite.

Yeah.

Oh, my God, they're moving. That one's moving!

(CONTESTANTS EXCLAIM)

ALEX: All of a sudden, these pictures, they're moving

and they're coming to life.

It was like, "What in the world is going on? This is sick."

Is my brain malfunctioning?

This place is nuts.

(LAUGHTER)

Did I just take the best bit?

MAN: Yes, the best part.

WOMAN: Ah! Sofia, big mouth. Ah!

(LAUGHS)

Trademark. That's my nickname.

To be a big mouth.

I've literally just met these people and they called me Big Mouth.

Oh, thanks, guys.

ALL: Oh.

It looks like you're enjoying that. I'm just, like, trying to link.

Oh, this is just an embarrassing holiday snap.

(EXCLAIMING)

Gaslighting. (LAUGHS)

It's very evident that Sofia is very well travelled.

Yeah, this is my favourite.

I think it's still my favourite.

That looks so good.

Fish wrap, Balik Durum.

This is one of the best things I've ever eaten.

So, she has a really good understanding of flavour

on a global level, which is really exciting to learn

from someone like that.

Which one's next?

That's Ibu Amye, also known as Sexy Amye.

(LAUGHTER)

Amye's famous sexy, hot, spicy taco chicken.

She makes this ayam bakar, which is grilled chook.

And you walk down the highway, and there's just this smoke.

You don't even have to know she's there. It's amazing.

Yum. Oh, guys. It's hand-held.

It is all hand-held.

WOMAN: (ON VIDEO) So the bigger the butt, the better the juice, you know?

Whoa! That's super citrusy. Yeah.

Citrusy!

I want the end one to move, just see the, like...

There it is.

Yes, she can. Yeah, baby!

See ya!

Australia is behind you.

(CHEERING AND APPLAUSE)

That was epic.

Wow.

That was amazing!

This is so good. I'm being applauded for eating.

Living the dream.

You might have noticed a bit of a theme, apart from a lot of me.

Yeah. (LAUGHS)

These moments are all just me at my happiest.

And my happiest is when I'm eating with my hands.

Yes.

In my travels, I've been lucky enough to eat at some of the finest

restaurants around the globe.

But no matter how many white tablecloths I sit at,

my favourite utensils...

..are these.

Your job is to bring us a mouth-watering dish

that we cannot keep our hands off,

and that we can only eat with our hands.

Jamie, are you a handyman?

Yeah, I'm all about the hands, man. (LAUGHTER)

Just, like, even at the most inappropriate moments.

Poh, you eat with your hands?

Yes. I know you've eaten with your hands.

Oh, I have. I've just grown up with it.

So, it's just, like, in my blood.

And we make food with our hands,

so why shouldn't we eat it with our hands?

Jean-Christophe, it is very hard for me to imagine you eating

with your hands in this suit.

JEAN-CHRISTOPHE: (CHUCKLES) Yes. Does it happen?

Yeah, I don't like sticky fingers.

(LAUGHTER)

Righto, rules time.

You want to know how long you got?

CONTESTANTS: Yes.

We're giving you 75 minutes.

And we're looking for the top-five dishes.

They'll go through to the first immunity challenge

of the competition.

Yes. Ooh!

And let me tell you, immunity, in this competition,

it is like gold.

You don't want to be at risk come Sunday,

at the very first elimination.

Don't leave it up to chance.

Take matters into your own hands, eh? Alright?

Righto, we can't wait to have some fun.

You guys are going to have some fun.

Your time starts now.

(CHEERING AND APPLAUSE)

Scales.

That's a nice piece of pork there.

Shopping time!

Do you see the curry leaves anywhere?

We're going spicy!

Sorry, boys.

Already sweating.

You got this, Lil!

Go, Lochy!

I love eating with my hands, especially tacos.

Uh, today I'm going to cook,

uh, cochinita pibil,

which is a taco dish from the Yucatan region of Mexico,

made with pork, um, a whole bunch of spices,

and, hopefully, I can get it in the pressure cooker in time

to get that to be pull-apart.

Lil, what are we making?

I'm doing a roast beef and Yorkshire pudding canopy.

Yum.

I'm also making a mustard, like, creme fraiche

that I'll pipe onto it towards the end.

You got this, Lil!

What are you making, Haz?

I'm doing a deep-fried ravioli with a zucchini, mint

and lemon zest filling.

Uh, and then, I'm just going to make a couple of yummy sauces

to scoop up with the ravioli.

Oh, yum! (LAUGHS)

So good.

Let's go, roomie.

Cheers, girl.

Uh, I am making patat met pindasaus.

Basically, chips with peanut sauce.

I'm going to try to do something that I've never done before,

with a bit of science knowledge sprinkled in between there.

Right, so we've got 11 cooking.

Five top dishes in the first immunity challenge tomorrow.

Yes. So, it's serious stuff technically?

Yeah. Eating food with your hands,

it's all about smacking your face with flavour. Yeah.

And I think that's what we want from these guys today.

I reckon they can deliver.

Jean-Christophe, what do you want to see?

I want a full explosion. I want to be able to indulge myself.

I'm trying to work out, with my tastebuds,

what is going on there?

You're looking for a surprise. A surprise, yeah.

Jamie, what would you cook?

Certainly, as Jean said, like, you know, textures, surprise,

uh, mystery.

Uh, maybe something that explodes or sort of splits.

Would I be thinking some kind of dumpling or something

you can pick up and tear and dip into little things.

I'm excited.

Poh, I'd love to know what you'd make.

I would probably make a kueh koci or kueh dadar,

which is, like, a Malaysian street sweet.

Yeah. Ooh.

Glutinous rice that's kneaded with coconut milk,

and then stuffed in a banana leaf.

And then, the inside is coconut that's been braised in palm sugar.

Yum! Yum!

Is it easy to make?

I know it like the back of my hand. So, yeah.

So, easy to make, while we're sort of waiting for these guys to,

you know? Do you want me to make them for you?

Yes! Judges' treats.

How long does it take you to make?

Like, maybe 30 minutes. Oh!

Heaps of time. Yeah, we got plenty.

Heaps of time. Let's go. What do we need?

Let's go shopping.

I want a snack!

Fantastic.

Why is this garlic always so hard to press, bro?

(LAUGHS)

Shredded coconut.

Palm sugar.

Sumeet, what are we making?

SUMEET: I'm making pani puri. Yeah!

Today's challenge is...is quite exciting for me, actually,

because, just from the perspective of Indian food,

there is such a variety of things that can be eaten with hands.

The thing that really pops up in my mind is the chaat,

so street food that they make in India.

So, I'm going to be cooking pani puri.

Pani puri, essentially, is a crispy, deep-fried puffy pastry,

and it's filled with potatoes, chutney, and then some minty water.

Hello, my darling. Hello. How are you, Jamie?

Three pans on already. I know, I know.

I'm making a pani puri.

Pani puri? Yeah.

Really? It's one of my favourites. Oi!

I love pani puri! I hope I can bring the punch.

So, are you making the dough? Yes.

Yeah. Fingers crossed.

She's making pani puri.

Oh, I love pani puri! Oh, so fingers crossed it puffs up.

OK, great. Well, good luck. I love that.

I can't wait to see yours. Thank you.

The biggest risk with a pani puri

is that the puris actually puff up.

The dough is really temperamental.

Sometimes it works, sometimes it doesn't.

And just to be able to get every puri to puff is a challenge.

Go, Sumeet, you've got this! Thank you.

What's Stephen making? Have we worked it out?

Is that corn, just there? JOSH: Yeah.

He's got corn, coriander...

STEPHEN: I'm feeling very emotional about being at MasterChef.

It's connecting with my passion for food.

I love cooking for people.

I mean, my wife says to me,

she goes, "You've spent all day cooking that dish,

"and then it's gone in half an hour."

I go, "Yeah, I know, but look at their faces when they're eating it."

That look of joy.

Sometimes, I just hear the room go quiet.

For me, that's, like, a genuine pleasure.

Steve, what have you got?

So, I've got pork belly,

whisky tamarind sauce... Yep.

..corn ribs to go with it.

OK. Get into it.

Rip into that bit of pork, you know?

Yep. Have the sauce dribbling down.

Oh, stop it! Crunch off with a bit of corn,

you know, to...a bit of a relief over the sweetness.

Yep.

So, the pork is in, like, a master stock.

So, I've got to wait for it to blow off a bit of steam,

and then straight in the oven for only, you know, 5 or 10 minutes.

You're going to cook a pork belly in 40 minutes?

Yep.

And you think that's going to be alright?

Yeah, I think so, yeah.

You think so?

Yeah, I think so, yeah.

Good luck to you. Good luck.

Thank you.

I need to really be careful with this, because I've only ever

cooked pork belly in a pressure cooker once,

and I'm hoping that I can pull it off today.

Guys, just one hour left until we're eating

with these pinkies! Yeah!

(CHEERING AND APPLAUSE) Let's go, guys! Come on!

Oh, get the girl a spatula.

Guys, I'm joining you.

I'm making a snack.

(CHEERING AND APPLAUSE)

I just miss this feeling so much.

Team Poh, let's go!

You've got this, Poh!

Sav, it already looks so good.

SAVINDRI: You don't even know what I'm doing, babe.

Curry leaves are my favourite smell in the world.

Girl, same.

Hi, Sav. Hi, Chef Jamie. How's it going?

Spices are sizzling. We've got cinnamon, mustard seeds.

What a surprise, I'm using spices. What a surprise, right?

Oh, my God. Look at the earrings.

She's wearing hands!

That's a sign.

So, hand-held eating... Yes?

..in your motherland... Yes.

..is very natural, isn't it? Yes.

It's a...it's something that I almost shamefully

trained myself out of when I moved to Australia.

I reclaimed that. Now, at dinner parties,

when I serve Sri Lankan food,

I eat with my hands regardless of who's using what cutlery. Yes.

It just came full circle for me.

What's the dish called that you're making?

So, um, it's my version of a seeni sambol,

so caramelised onion, an egg bun... Great!

..and I also want to get a bit of prawn in the bun.

Nice.

I'm doing two little sauces - like a prawn aioli.

Few things going on.

Well, that sounds and looks amazing.

Yeah. How do you feel about time?

There's time pressure.

Good luck, Savi. Thanks, Chef.

Bring that fun. Thanks, Sofia.

I've given myself a lot of work today.

I could have made it easier on myself,

but I'm also here to challenge myself.

I'm an overachieving Asian.

So, yeah, I'm backing myself.

But there's also a little bit of cross my fingers, cross my toes.

Alright, that's good.

Um, this is a really exciting cook. I love it!

We get to try all of this hand-held food.

There's a lot of colours there, Lochy. I love it.

Let's go, Lil!

What does the butcher think?

Does my meat look good?

So, Poh, I'm so impressed with you.

By the way, the plan's already changed

because I couldn't find any banana leaves.

OK.

So, it's going to be a pandan coconut crepe,

um, wrapped around this.

So, this is just salt,

fresh coconut, coconut cream, uh, pandan leaves,

and dark palm sugar.

Well, I can't wait to get my sweet treat.

I've never had this before. Yeah.

I'm excited to feed it to you.

Can't wait to eat your snack. Bye!

Thank you, Poh. That's brilliant.

Come on, boil.

Is this a personal recipe or...? It is a personal recipe of mine.

I hope you like it hot, Jean-Christophe.

Oh, yes, I do. It's gonna be spicy! (LAUGHS)

I'm making my dad's famous peri peri prawns and flatbread,

because it is a banger of a dish that can be eaten with your hands.

So he's from South Africa.

And peri peri prawns is a very Portuguese thing.

There's a huge Portuguese influence in South Africa. Whoo!

I think today cooking something that I'm familiar with

is a really good choice because Jamie Oliver is in the room.

There is so much chilli in here.

Like, I've got to be really careful not to touch my eyes.

And I'm cooking my dad's peri peri prawns

for literally our family legend.

This is wild!

Jamie Oliver - I used to watch him on the telly growing up as a kid.

My dad had his cookbooks.

And then, when it came to like my ninth birthday,

he took me to the shops and was like,

"You ought to choose yourself one gift, and it's only one."

I picked out a Jamie Oliver cookbook,

so he's, yeah, a big inspiration.

I am going to chuck these prawns on the hibachi.

I just think it's gonna add that level of smokiness

that we'd usually get, you know, on a barbecue at home,

or on a braai as we call it.

It's a dream when Po picks up your bloody lemons.

Here's your lemon! Thank you.

I'm a bit nervous about this hibachi,

but also, like, same kind of concept as a barbecue.

Alright, let's try it.

So, like, really, how hard can it be?

Oh, hibachi!

Just doing a test run. See how we go.

Ah! Flambe!

It's a bit hot in here.

What's going on here, Alex?

Can I help?

Listen, we got when we're working with fire,

it's a very aggressive thing. Yeah.

One thing you can do when you're controlling heat

is just have a hot zone and a cool zone.

So you use height or kind of volume.

I don't think anything of what Jamie is saying is actually,

you know, sticking.

(LAUGHS)

I am totally star struck right now.

And also you want to cook the prawns kind of towards the last minute.

Right? Correct.

Make friends with that fire. I'm trying.

No, she ain't listening.

She's definitely going to get the flavour of smoke.

The pressure is certainly on to nail this,

because I've had my own little one-on-one demo lesson

from the lord of cooking himself.

Whew! It's hot.

Oh, that's really burnt, hasn't it?

Ah! Need a fire-extinguisher.

John, I can smell it from here. It smells delicious.

Thank you! Love you.

Love you, bro.

Hi, Jono.

Ah! Hello.

What's cooking? Ooh!

Can I guess? Can I guess? Yes.

OK. Arancini.

Absolutely. Yes! I love arancini.

Sun-dried tomato arancini with a bit of aged cheddar in there.

I'm going to do some ricotta, burnt peach.

Try and do a little side salad with some charred bread as well.

The thing you're going to be fighting

is normally this is made with leftovers.

Correct. You're cooking it, chilling it,

shaping it and frying it.

So, you know, a bit of pressure on the time, right?

Yeah, 100%.

But we thrive in pressure.

You carry on thriving, my friend.

I've eaten a fair few arancini in my time.

You know, if Nonna and I ever go out for Italian,

it's the first thing we order on any menu.

Gang, gang, baby.

I know on every season of MasterChef, everyone's got a nonna.

But no-one's got a nonna like mine.

Am I controlling in the kitchen?

Yes. Yes.

Do I need to be? BOTH: Yes.

Absolutely, because otherwise,

you'll run rampant and turn down all my burners.

No, she's the best.

She puts the G in Grandma.

Do you want me to chop some of those?

No, don't.

She's been so overwhelmingly supportive in everything

that I've done in my life so far.

Watch your fingers.

Be careful.

Then we get the Band-Aids out.

Nonna took me in when I was 17,

has basically raised me.

He's a big chilli person.

He tends to put it in and disguises it in a lot of ways,

to think that I won't know that it's there.

And she's my housemate and roommate, too.

So we're basically best friends.

Your boy did good.

Your boy always does good,

which is good because now I don't have to cook

and you do.

I got a million voices going in my head right now.

I'm freaking out!

I just want to put up a dish

that I know I'm going to make Nonna proud.

I think the thing that can be my undoing today

and where it can really go wrong

is if the king of Italian food doesn't like it.

It needs to be really good.

So, Nash, are you using both of these?

Oh, no. Can I use one?

Thank you.

I'm quite excited about this challenge.

In my culture, there's some amazing dishes

that you can eat with your hands.

I'm quite lucky.

I was born in Croatia,

and I'm very much influenced with that Mediterranean cuisine,

which is a lot of fish, a lot of fresh food.

And then I moved to Serbia,

where it's a bit kind of heavier food.

Growing up, I used to watch my mum cook all the time.

I learned pretty much everything from her.

I've so much to do.

There's so many of us at the moment. I really want them to notice me.

So, for this dish, first thing that comes to my mind

is my mama's doughnuts, or in Serbian, mama's krofne,

which I love eating with my kids.

Snezana. Hello!

How are you, you gorgeous girl? I'm really good.

Your motherland is Serbia. Yes.

A culture that loves to eat with their hands.

Oh, they love it.

I usually don't cook sweets much,

but I just want to try something different

and give you something different.

My mum's doughnuts, which she never gave me a recipe.

And this is something we also...

..she makes for my birthday.

So she just piles them up. OK.

And she doesn't put filling in it.

She puts it aside and everyone can put whatever they want.

Yeah. But I'm going to go in with filling.

So I'm making a jam, I'm going to make a custard.

So when you kind of go in it, it should kind of explode.

Fingers crossed. Beautiful.

I'm excited about this

because it's got such a specific memory for you.

Yes. But growing up in Australia...

Hot jammy - I mean, I used to eat them all the time at the market.

So everyone might have their own idea

of what this is meant to taste like.

Yes. So, let's see what yours does.

Fingers crossed. I love it.

I hope so, otherwise I'll blame it on my mum

because she never gave me measurements!

OK. Every time I ask her,

"What's the recipe?"

she's like, "Oh, add a bit of milk.

"Add a bit of that." Love it.

Clever to do something sweet, I think.

Thank you - I appreciate feedback.

Well done. Thanks, Chef.

I really need this dough to be soft.

It needs to be sticky.

It needs to like be fragrant and smell of the lemon.

(GRUNTS)

Uh, I don't know exact measurements,

so I'm just kind of winging it now and trying to get there.

Come and see me, like, if I'm crying or laughing,

and we'll know.

Hey, is that pandan?

Yeah. Nice.

Folks, the big hand's at the bottom of the clock,

and that means you've got 30 minutes to go.

Come on, team! Let's do it!

They look so good.

Let's go, Lachie.

So I'm cooking a lemon curd choux,

so it'll be a lemon curd filling with whipped cream.

Meringue blowtorch on top with choux around.

I think the biggest concern would be having my choux perfect.

It's quite a technical dish.

Pastry's always very tricky.

I really want to have it right.

So I've got my tamarind and date chutney going.

I've got my coriander and mint chutney going as well.

Oi. (SIGHS)

But I'm feeling a lot of pressure during this cook

because pani puri is such a beloved street food of India.

If I get this wrong, I have all that weight on my shoulders.

I'm just about to drop my puri into the oil, and I'm so nervous.

I'm hoping it puffs.

If my puris don't puff,

there is no way I'm making the immunity cook tomorrow.

This is my moment of truth.

Go, Sumeet!

I'm feeling really nervous.

It is extremely essential that these puris puff up

to make it a pani puri.

I've dropped my puri into the oil

and I'm just thinking,

"Please, puff, for heaven's sake."

Oh, my God, they're puffed up.

Oh, my God. Thank God it puffed.

I was so stressed about that.

I said a little thank you prayer in my heart.

Sumeet, it's looking good.

Thank you! Go, Sumeet!

15 minutes, come on. 15 minutes.

Whoo!

My choux's rising. It's looking good.

Nice one. Nice one.

There they are.

Yorkies ahoy!

Mustard creme fraiche is done, Yorkshire pudding is done.

And the beef. It's taken me a little bit longer than I wanted,

but hopefully it's alright.

I'm waiting for my potatoes to chill down

before I start frying them.

I think I've got time.

Lachie, that looks delish.

..those tacos.

We've got a habanero pineapple salsa.

And then we've also got some red onions pickling

with habanero as well.

Give it a big punch.

So I think looking good.

Uh, this is my ravioli filling.

Yeah, zucchini. Uh, pecorino.

The sauce is, like, coming along.

Hopefully, I can get all these raviolis out,

make them look pretty and get them in the deep fryer.

Po, does it feel different being here like this?

Yeah, I'm very calm.

You look so chill.

Alright, I'm ready.

How good is the colour of that? It's bubble-gum green.

I have a little snack for you.

OK, I didn't expect that. They look yum, Po.

Can we have one? Can we have one?

The texture - I love it.

Mm!

Very rare, too - you finished before the clock.

Oh, come on, cut us some slack.

Yum. This is unreal.

So good. Honestly.

Will you text me the recipe?

Absolutely.

Well, Po, we've got a big decision to make.

No-one's with me on this one.

She's gone.

Oh, I can smell that. That's beautiful, Steve.

OK.

Whoo!

(CHEERING)

Yes, Steve-o!

I love blowing off some steam! Yes!

Smells good.

For the pork belly, now I've got to do the sauce.

Chilli, ginger, garlic -

all those flavours match the pork belly.

I'm adding whiskey to the sauce to give it zing,

to give it a kick at the finish.

I need it to have something special.

The smell of this is fantastic.

Oh, it smells good.

I tell you what - I'm keeping an eye on you.

The pressure cooker is done.

I pull the pork out.

It looks good, but I still want to flash it off in the oven

to get that crisp on it.

But I have to be careful

because too long in the oven will dry it out.

This dish relies on the pork belly to be cooked to perfection.

For my mum's doughnuts,

I'm really happy with my jam.

That looks great, Snez. Yeah, Snez. Good consistency.

I'm quite happy with my components at the moment.

Um, I pulled my dough out of the oven.

OK, moment of truth, David.

My dough is coming out.

And...it's risen!

Oh, my God, I'm so happy. Looks great.

Now I just need to cut my doughnuts

and fry them.

Everybody, we've got nine minutes to go!

(CHEERING)

What do you think? It's perfect.

Perfect? Yeah. That's great.

Yes! Well done. High five.

Whew! Great job.

# Where did my sun-dried tomatoes go? #

Good work, Harry.

So they're gonna get folded into a bun.

Are we allowed to test, yeah? Yeah, mate. Get into it.

Andy, that is very spicy. I'm good.

It's already by the smell...

(LAUGHTER)

I told you. I warned you.

Wha!

When a Sri Lankan says it's hot, it's hot.

Please listen. Andy's gonna pull the fire alarm.

Thank God you're here. Thank God you're here.

So hot. Look at him.

Good luck.

Thank you, thank you. Don't burn my face off.

I will try my very hardest not to.

For my seeni sambol bun,

the buns are filled with the sambal, the prawn and the egg.

I really want to get them crisped up at the bottom of the pan first.

Oh, look at her... Look at her buns. They look great.

And then egg wash and straight into the oven

for five minutes to finish.

Aioli time.

There's an aioli that's got heaps of lime and punch in it

and prawn flavour, and there's a sweet tomato sauce.

Tomato sauce is very traditional Sri Lankan, as odd as that sounds.

We even put tomato sauce on pizza,

which is really atrocious.

I hate...I hate that, um, personally.

Tomato sauce goes in the fridge along with your nail polish.

I literally have no idea why nail polish lives in the fridge

in Sri Lanka, I'm not even kidding.

Oh, my...

Dude, prawn aioli.

Is it good? Hell yeah.

We're just gonna roll with that.

My flatbread's in the oven.

Yeah. Nice. Six minutes.

It's time to cook my prawns.

I need to push myself really hard today

because I want to have that immunity tomorrow.

Oh, Alex!

It's just smoke everywhere.

It is literally just like clouds of smoke.

And it's pretty much filling up the whole MasterChef kitchen.

Oh, my God, I'm gonna cry.

What's she doing?

I can't even see it!

Oh, Alex!

What's she doing?

This hibachi in front of me

is just like, smoking out this whole kitchen.

Jeez, that is so smoky.

(SNEEZES) Oh, the smoke got me.

Do we have goggles? (SNEEZING)

I'm crying 'cause there's so much smoke in my eyes.

(COUGHS)

I don't know what's going on.

(COUGHS)

Is this normal?

(COUGHS)

Jamie, what are you laughing at?

It's just that there's potentially a fire.

I mean, look, she's pouring butter into hot flame, so it will be fun.

POH: I'm actually a little bit worried about Alex.

(COUGHING)

I hope the prawns are OK.

Uh, let's see if they're going to be perfect or burnt to a crisp.

ALEX: Oh, my God!

I think this might have been a mistake.

I'm just so praying that these prawns are cooked perfect.

We are just, like, really hoping for the best here.

STEPHEN: I've got five minutes to go,

I pull the pork out of the oven...

..and it's missing that crisp on the top.

What have I done?

I'm so excited to get my little fingers on your food.

There's only four minutes to go!

Let's go!

Flamethrower? Where's the flamethrower?

But then I remember we've got blowtorches,

so I'd get the blowtorch going, get it over the skin,

and put a bit of crunch on the top of the skin.

MAN: Steve, that looks great.

And it's looking pretty good.

Two minutes!

(WHOOPING) Two minutes.

SNEZANA: Oh, my God!

Come on, Snez. That looks great.

WOMAN: Looks good, Lourdes. Thank you.

Yeah! Balls of heaven.

MAN: Good size.

JONATHAN: I pull my arancini out of the deep fryer,

they're crispy, golden, exactly how I wanted them.

I've got them stuffed with an aged cheddar, sun dried tomato,

and I'm confident these flavours are going to be banging.

Looks good from up here, Johnny.

I've got my side salad, my burnt peach, ricotta.

Super happy with this dish.

I know Nonna would be proud of this one, but feeling Italian food

to the Italian king could be a gamble.

Let's hope it pays off for me.

(CHUCKLES)

Attention! Attention! Un minute!

Allez! Allez!

MAN: Sumeet, that looks beautiful!

SUMEET: I'm feeling fairly satisfied with the pani puri.

I've managed to get all the elements on the plate.

I'm happy with the way it looks,

I'm happy with the flavours I've got there

and pani puri totally hits the brief.

There is no other way to eat pani puri but with your hands.

Let's bring that fun in 10...

ALL: Nine, eight, seven,

six, five, four,

three, two, one...

(WHOOPING)

SNEZANA: I'm actually happy that I got this done.

It's fluffy and with a hole inside and they smell good.

My mum never gave me a recipe, so let's hope for the best.

Well, the challenge was all about

making something that we could eat with our mitts.

But it's serious business for you guys because the top five

that we're looking for go into tomorrow's immunity cook,

where one dish will be immune

from the first elimination of the season.

We'd love to taste your dish.

Sumeet.

(CHEERING)

SUMEET: I want the judges to have the crunch of the crispy puris

and then the freshness from the mint water.

The head of chilli, the sweet and tangy.

I want them to experience the burst of the flavours

in their mouth like fireworks.

So I've made you a little plate of pani puri.

'Chaat' is like a whole food family on its own.

When you said it was a challenge like that, I just thought,

I can't go past the pani puri.

Do you know what 'chaat' is? No

'Chaat' - Indian snacks, essentially.

Yeah. That's right. Yeah.

So chaat actually comes from the word 'chatpati'

which is licking your fingers, so...

Oh! Clever.

Yeah.

Sumeet, how are we doing this?

So essentially what you do is you break the puri up.

(CRUNCHING) Listen to that crack.

Yeah. And so then you sort of put a little bit of this mixture.

Is that potato? Yeah.

So that's potato and it's got some dry spices.

The green one is mint and coriander. Mint and coriander.

And then this is a date and tamarind chutney.

Wow. And then water is mint, essentially.

But mint and coriander. Wow.

I'm doing it!

(CHUCKLING)

(CRUNCHING)

ALL: Ah!

Mm-mm!

(CHEERING)

Wowzers.

You would have to make so many of those...

(LAUGHS)

..so many of those because you could eat hundreds.

They're like... You could.

They're so refreshing. They're more-ish, but refreshing.

Like, even with the date and tamarind puree on there,

it's kind of sweet-and-sour.

It makes your cheeks kind of pucker up like that.

It's...it's so good and well made as well.

You couldn't have done any better.

Oh, thank you.

Thank you.

Thank you.

I absolutely adore that dish.

There's this beautiful, gentle heat in your water.

Just the way that explodes,

it's like a firework.

It's truly amazing.

The ritual of filling it

and then finally popping it in your mouth,

it is a little orgasmic.

(LAUGHTER)

Damn right.

(WHOOPING AND LAUGHTER)

What is interesting is how you can enjoy using your finger

without to have to lick them.

That's very clever.

And all these melodies of flavours and spice and, yeah,

is an orgasm, actually.

(LAUGHS) I agree.

Oh, it's getting hot in here.

It's like 60 shades of flavour going on here.

(LAUGHTER)

Gordon Bennett!

Absolutely incredible.

You're from Bangalore,

and that dish was bangs-galore too!

(CHEERING AND LAUGHTER)

(WHISTLING)

That was such an awesome dish.

Next up, we're going...Alex!

(WHOOPING)

ALEX: I'm about to serve my dad's Peri Peri Prawns

for our family legend, Jamie Oliver.

I'm really hoping the cook on these prawns is OK.

What do you call this?

Peri Peri Prawns and flatbread.

Um...

..what was going on up there

when there was the biggest bellow of smoke

I've ever seen in this kitchen? OK.

That is the first time I've ever used a hibachi.

Ah.

So we'll call it practice.

Yeah. Yeah, yeah.

Oh, stop it! Oh.

Thank you.

Can someone tuck a napkin into Andy's shirt?

It's stressing me out? No, no, I got this.

Alright. No, no, no, you don't.

Come on. Auntie Poh.

Auntie Poh. There you go, son.

Cheers, love.

Yeah. Make sure you get a lot of that, Andy.

That's where it's at.

Oh, yeah.

JC, because I know you don't like getting sticky fingers.

Oh.

JEAN-CHRISTOPHE: Thank you. You're welcome.

I don't know how you cooked those prawns so well with what I saw.

So I was like, there is no way

those prawns are going to be cooked well.

That's game on.

Prawns are cooked perfectly and I love the way the heat builds.

It's got this vivaciousness, this energy.

The colour is amazing.

Ah, I love it!

Yay!

The texture is just perfect.

Yeah. That's smoky.

It's coming out of it.

It's just incredible.

My pawn was perfect and I loved it.

OK...

..I'm not so positive.

No!

I respect that these guys had a good prawn,

but life is about consistency.

My prawn is completely raw.

No!

And my tail is completely overcooked.

ANNOUNCER: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia now on 10Play.

My prawn is completely raw.

No!

And my tail is completely overcooked.

This is all about learning.

And the hard bit, ironically, was the sauce.

And that was genius, so well done.

Thank you.

Good job, Alex.

Well done, Alex.

Alex.

Absolutely gutted right now.

If there was anybody that was, you know, to get a perfect prawn

today, it would be Jamie.

And the fact he couldn't even eat it, it's just ruined me.

Yeah. Uh, don't play with fire. (LAUGHS)

Fire is not your friend.

Next one - Jonathan.

MAN: Yeah, Jonathan.

(CHEERING)

Wow-wee

What is the name of your dish?

Uh, so you've got aged cheddar and sun dried tomato arancini

with a burnt peach and ricotta salad.

Who would you eat this specific dish with?

My nonna? And what is her name?

My name? No. Your nonna.

Ah, Sandra.

I know your name is Jonathan, I just called you out!

Yeah. (LAUGHTER)

I mean, I know I'm French, but I can read your apron.

(LAUGHTER)

Sorry.

Ooh, you got a nice little nugget of cheese right there. Beautiful.

Delicious. Thank you.

Very good.

Ha-ha-ha!

It's crunchy, the rice is perfectly cooked.

Uh, it's seasoned beautifully.

Well done, mate. Thank you.

ANDY: Uh, Arancini - tick.

It's perfect. It's really nice.

Um, perfect seasoning.

Love the little nugget of cheddar in there.

And perfectly fried as well.

I like the two sauces.

I didn't really go for the peach and the salad and stuff.

I was just like, "Get me dirty, get me down messy."

And I wanted more arancini, more sauce.

Ain't no time for salad today. OK.

Awesome. Thank you very much.

Thank you, guys. Cheers.

Ooh!

Lil.

LILY: I've made a little roast beef bite.

JAMIE: You've made a lovely little Yorkshire pudding.

And then that refreshing creme fraiche - delicious.

A lovely little bit of England.

I think you've done a great job. SOFIA: David.

DAVID: It's patat met pindasaus.

So it's chips with peanut sauce.

Chips - crispy.

That chilli sauce, I want it in a jar.

Thank you, I appreciate that.

It's great. Thank you.

ANDY: Harry!

(CHEERING)

HARRY: Deep-fried ravioli that are filled with zucchini, pecorino,

mint and lemon zest.

And just a simple nap sauce.

Just like Doritos and salsa, basically, the Italian version.

Yeah, and I didn't think I'd enjoy it

and it'd be as fun and as messy and delicious as it was.

JAMIE: Lachlan.

LACHLAN: Cochinita Pibil.

It's a pork taco dish.

That cut is always a challenge.

You've kind of just about got there, but not quite.

But you've got good flavours there

and it transports me back to Mexico.

JAN-CHRISTOPHE: Lourdes.

LOURDES: So this is a lemon meringue choux.

So in the middle we have lemon curd.

And then on top we've got Italian meringue that has been blowtorched.

Lourdes.

What do you think we might have realised?

The serving size. Yeah.

Never seen Lady And The Tramp?

Oh, you're with me? Hey!

It's fun to be with spaghetti, not a choux bun!

Come on, mate, you're freshly married.

Oh, boy.

(LAUGHS)

(LAUGHTER)

I was tempted!

Oh, mate.

Oh, that filling is completely flawless.

It is so light, it is so smooth.

It's not too sweet.

I am in love.

Hey!

Next dish we'd like to taste is Snezana's.

Jammies! JUDGES: Wow!

Wow. Oh, my goodness.

They smell amazing. What is it?

So it's, uh, Mama's Krofne,

which is a kind of Serbian, um, doughnut.

I could possibly get it all in my mouth. Easy.

Let's do the challenge.

Do you think I should?

I will do it.

Andy, you have white shirt, so maybe, careful.

ANDY: Oh, easy!

OTHERS: Oh! Easy.

Mmm!

There's a secret custard.

SNEZANA: I know.

It's unbelievable.

(CHEERING)

(LAUGHTER)

Unbelievable.

(CHEERING AND APPLAUSE)

That was a nice mouthful. Thank you very much.

Thank you so much, Jamie.

I would like to attempt a bigger one next time and try that in the mouth. Um...

There was more room.

I had the side-on profile and there was more room.

The homemade jam, it was so fresh.

So it really felt like that smell of summer strawberries.

The ratio of cream and jam was perfect.

Very, very good indeed. Really pleased. Thank you so much.

For guesstimating that recipe, you've done a perfect job.

That was the fluffiest doughnut I think I've ever had in my life.

And I'm not exaggerating. Thank you. Perfect.

Thank you. Perfect little bite.

I can count on one hand how many doughnuts

I have actually truly enjoyed in my life,

and that's in there.

That was amazing. Thanks, Sofia.

(CHEERING AND APPLAUSE)

Feedback was absolutely amazing.

I'm rapt.

I want to taste the food from Sav.

(CHEERING AND APPLAUSE) Come on, girl!

What have you made for us?

I've made my version

of a seeni sambol bun, and I've got a sweet tomato sauce.

I've made a prawn and lime aioli.

The way it's supposed to be, you're supposed to tear it in half and go squirt, squirt

with the two sauces and then in your gob.

Guys...

Mm-mm. Do it.

Sav...basically, um...

..je n'aime pas.

I have no idea what that means.

I don't like it.

Fair enough.

I adore it!

(CHEERING AND LAUGHTER)

Stop being hard!

You gave me a heart attack! Me too!

Oh, my God.

You know what I like?

I was on about an explosion in my mouth, yeah?

Because I don't always eat with my hands, so I expect something

when it goes in - boom!

And it did.

This is just brilliant. Well done.

I am getting mad Sri Lankan pizza pocket vibes.

I love the double sauce and the fact that you could like keep saucing.

It was like you were always using your hands in some way,

shape or form.

It was very clever.

Like, I could see this, you know, this taking off at a market

or something like that.

And so I really love it.

Everything you make so far has this kind of mysterious quality

about it when it arrives, like it looks familiar,

but I know there's mysterious things underneath.

And then it's always comforting.

And even though I've never had it before,

something about it feels familiar.

So I love that about your food.

Savvy, when you cook, you have a brilliant use of spice.

You know, I'm getting delicious bombs of flavour there.

Contrast, you know, lots of balance.

And I got the prawn - nice and sweet.

The flavours were incredible. Really, really good.

I think the concept of a bun, a filled bun, a loaded bun

that can take you to different countries is brilliant.

I love the story.

As usual, so far you're always strong, Savvy.

Well done.

(CHEERING AND APPLAUSE)

You should be so happy, so proud.

Last but not least, Steve.

Come on!

(CHEERING AND APPLAUSE)

STEPHEN: Pretty happy. Pork belly's looking good, but I'm hoping

that it's cooked to perfection.

Aw, stop it! That looks so good!

JAMIE: So what do you call this, mate?

So I just call it

pork belly with whisky tamarind sauce and corn ribs.

Let's dig in, eh?

Yeah. Yeah. Go on.

I'm gonna go right to the middle.

Oh, no!

(GROANING AND LAUGHTER)

It's on the waffle white shirt!

Andy, can't take you anywhere.

Stevo...

..that is bloody smashing!

(CHEERING)

Stevo! Well done!

Yeah, Stevo!

Quite amazing.

You've done it, mate. Thank you.

How are you feeling? Good.

(TEARFULLY) You guys are making me happy.

You're making us happy. Bless you.

If you kick off, I'm going to kick off. Yeah.

I will.

Adam's apple is doing some weird shit down here.

(LAUGHTER)

Like, that's what I'm here for.

To give people pleasure with my food. You know?

That's exactly why I'm here.

I bless you.

Well, you've absolutely nailed it.

I mean, juicy, juicy pork, beautiful sauce.

I mean, you saw these boys. I want to just keep doing this.

I've had people make fun of me in the street for, you know,

licking my fingers and, like, you know, we're on TV, but...

Yeah. Go for it, girl.

..who cares? That...

I'm actually lost for words, and it doesn't happen that often.

I think the pork belly cooking is so spot on.

Like, any more, and it would have started to fall apart.

And that's not finger food, that's not eating with your hands.

And then that sauce, mate, you know, I love it

because it's uniquely yours.

Having that whisky in it has just changed the dimensions

on it so much, because it does give you that...a little bit like chilli.

It gives you that tingle, it gives you that roar at the back

of your throat, and that makes you want to go back

for the sweet, sour and saltiness of it.

So I've got to commend you, mate. I'm really proud of you.

I'm really happy that you're here.

Um, and don't forget this moment and this plate of food,

because this is you.

You've got this tapestry of life experience,

and you love food, right?

You need to believe in your experiences and your talent.

Like, you're not here for fun.

You could win this competition.

Right?

It's a great dish. You should be proud. Well done.

Thank you. Nice one, Stevo!

Well done, mate.

(CHEERING AND APPLAUSE)

So proud. So proud. What a great cook, mate.

(APPLAUSE)

We swapped our forks for fingers.

And not only was it a hell of a lot of fun, the result was pure magic.

But there are only five spots up for grabs

in tomorrow's Immunity Challenge.

If we call your name, step forward.

Sumeet.

(CHEERING AND APPLAUSE)

Stephen.

(CHEERING AND APPLAUSE)

Well done. Yeah, you too.

Snezana.

(CHEERING AND APPLAUSE)

So blessed! Well done!

Lourdes.

(CHEERING AND APPLAUSE)

One last spot.

It is you...

..Sav!

(CHEERING AND APPLAUSE)

Sumeet, Steve, Snez, Lourdes, Sav,

ooh, congratulations!

Immunity is almost within reach.

Everybody else, you'll be up on the gantry

cheering on like legends.

Now get out of here.

Have a good sleep, 'cause we've got a big one tomorrow!

(CHEERING AND APPLAUSE)

VOICEOVER: Tomorrow night on MasterChef Australia,

with inspiration from our judges...

SOFIA: ..Jean-Christophe and Poh are awe-inspiring.

Wow. Ooh!

Immunity worthy dishes...

I need to win this because I don't want to be going home.

..will knock their socks off.

JAMIE OLIVER: That dish blew my mind.

You are a superstar.

Captions by Red Bee Media