Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Every home cook's journey starts with a dream.

I love your story.

I love your energy. Thank you.

I hope you can get it on a plate... Thank you.

..in a beautiful way.

And even with the pressure of an elimination...

I'm freaking out. I'm literally, like, sweating.

You're brave. Who does that?

..they may dishes that dreams are made of.

You've nailed it.

That is epic.

It's creative.

It's bloody delicious.

I dig it hard.

It's pretty perfect.

But James was the first to say farewell

to the MasterChef kitchen.

(CHEERING)

Tonight...

..their very first mystery box.

A new week.

Let's do it, guys.

Let's go.

Here they come.

Good morning!

(CHEERING)

Shiver me timbers. Good morning!

HARRY: That's sick. That is so cool.

Up the front, I can see this massive box.

I'm not sure what's going to be in there,

but I'm excited.

That's huge.

Please be kind to us.

Look at those smiles.

It's no wonder you're all beaming

because this is the first mystery box of the season.

(CHEERING)

As you can see,

this one's a little bigger than usual.

And trust me, it's super cute.

Oh.

So today's mystery box has been set

by two very special people in my life.

My mum and dad.

(CHEERING)

They're restauranteurs.

They have just retired from like 48 years in the business,

running a family restaurant and pub,

writing menus all the time, specials every day.

So ingredients were always important to our family.

I don't know what it is yet,

but you're going to get 10 ingredients.

Wow! Wow.

So more than enough to create something beautiful and spectacular.

So should we take a look at the ingredients?

ALL: Yes.

(GASPS)

(GASPS)

Can they actually see us?

TREVOR: Hi, Jamie.

(CHUCKLES)

(ALL LAUGH)

How you doing?

Hello, mate.

Is this real? Yes!

You didn't think we'd be in the box, did you?

Oh, that's a surprise.

This is a surprise for Jamie. He doesn't even know.

(LAUGHS)

Hi, Mum. Hi, Dad.

How are you? Good.

Oh. Hi, Jamie.

Oh! We haven't seen you for ages.

I know you've missed me, haven't you?

It's been a while.

How lovely to see you.

I knew you'd set the list,

but I didn't know I was going to get to see you.

Mum, don't be nervous. I can see you're nervous.

She is! (LAUGHS)

Oh, so beautiful.

Did you see that one coming?

No. No?

No. No.

I thought I was trying to stitch you up,

but actually, they stitched me up, so,

yeah, it's amazing.

Thank you.

It's a lovely surprise.

Well, I've been away from home for quite a while now,

so it's nice to see a little bit of home, so.

Oh, Jamie, it's so lovely to see you.

Hi, Sally. Hi, Trevor.

What was Jamie like as a kid? Oh, God.

(LAUGHTER AND GROANS)

SALLY: He was a dear little boy, actually.

He was... He was no trouble.

He wasn't so good at school because he had dyslexia.

But I think once he started cooking, he really began to shine, didn't he?

Yeah.

Do you know what?

We didn't know where you were half the time.

We gave you freedom.

It was the freedom that I had as a young lad,

and I think that freedom allowed you to think for yourself.

Actually, yes, because we completely neglected him.

We were so busy running about.

But he's turned out fine.

And he's so kind and he always sees the best in everybody.

When did you first realise that Jamie had a passion for food?

SALLY: Because we ran a pub,

Jamie had access to food

that probably other children didn't have.

And I remember he was having a picnic with his friends

and these other boys appeared and he said,

"Oh, come and join us, come and join us."

And he'd got this smoked salmon sandwich out.

And obviously, you know, 40 years ago,

not many children had seen sort of smoked salmon.

He said, "Oh, try this."

And then when he came home, he said,

"Mum, if only you'd seen the look of wonderment on his face

"when he bit into that sandwich."

And I think it made such an impression on you,

didn't it, Jamie?

Yeah, it was definitely the moment.

And I knew then the power of food.

It was like, wow, this is like, this is extraordinary.

It was a good childhood.

I learned how to serve the community

and the fact that everyone's equal.

And in a pub, everyone is equal. Aren't they, Mum and Dad?

Yeah. Yeah, yeah.

As a parent, congratulations.

You've created a global phenomena.

This man is not just a super chef,

a great dad, a great husband, and also so genuine, so human.

And I have to say, you two have done a fantastic job.

Oh, bless you.

There's only one problem.

He's near to be perfect.

And I think this is your fault, Trevor.

He is shit in football and cricket.

(LAUGHS)

TREVOR: That's true.

He was too busy working in the kitchen.

Well, Sally, Trevor, do you want to show us what ingredients

you've chosen for today's mystery box challenge?

Here we go. Let's do it.

Right. So, Jamie, rainbow trout, this is a memory for you.

When you went down to stay at my father's,

and he took you fishing, and it was catch and release,

and you're supposed to release them afterwards.

Grandad didn't. You smuggled them out.

We were walking out with the fishing boats

and it was going, "Gegegege!"

The next one, well, you can't have fish without potatoes.

So there you go.

Potatoes.

Now this, strangely, is sultanas.

So sultanas.

This is just reminiscent of family Sunday lunch.

How you used to love spotted dick.

WOMAN: Spotted dick.

Do you know what spotted dick is?

No! Harry doesn't.

He's going... Yeah.

OK. I'll explain. It's a dessert.

It's not what you think it is.

I've never had spotted dick.

What a horrid name for a food.

Like, surely no-one sees that on a menu and goes,

"Oh, yeah, gonna get me some spotted dick."

Well, next one...

OK, gorgeous.

..is radicchio.

Great choice, guys. This is good.

Lemons. Yes!

Thank you. Nice. Thank you, Mum.

Well, you always liked lemon. Loads of lemon on everything.

We like a lemon.

This is a little bit of a tricky one.

It's a bit of fun. A bit of fun. It is.

A bit of fun, this one.

You remember, Jamie? Hula Hoops?

(LAUGHS)

That's my dirty little secret.

I love Hula Hoops.

So look, it's a potato crisp. It's salt and vinegar.

I mean, ultimately, it's a seasoning,

so you could grind it down as a seasoning.

And the next one is...sorrel.

Oh, sorrel. Sorrel.

Nice.

You used to pick this from the herb garden, Jamie.

Yeah. An unusual herb, I think.

Lovely and lemony.

When people say, "What does it taste like?"

I always said, um, you know, the little square batteries

when you were a kid? Oh, no.

When you put it on your tongue... Yes.

..it tastes like that. It's like, "Ahhh!"

So...

So you were licking batteries while you were getting neglected?

Yes, yes. (ALL LAUGH)

You're building a picture now

of the real Jamie Oliver.

Off we go to the next one.

Shrimps. Prawns.

Yes! Lovely.

Cool. This...

This, Jamie, is golden syrup.

Golden syrup.

This is the finale.

Yes. What is it?

Custard powder!

And, Jamie... Bird's custard.

Jamie, this custard.

I genuinely think that you prefer this to real custard made with eggs.

I do.

Because, as a child, you used to eat a whole bowl of it.

I did. As an adult as well, just to be clear.

Um... Do you? Oh, no. Stop.

Yeah. I know. I love custard.

That's an unusual box, but I love it.

Absolutely brilliant.

Oh, I hope you do. I was a bit worried.

Trevor and Sally,

that is a very generous mystery box, I think.

It is. Yeah.

And the stories, that's what makes this mystery box so special,

I think, so thank you.

(CHEERING AND APPLAUSE)

OK. Rules time.

We're giving you 75 minutes in your first mystery box.

OK!

You can cook anything you like,

but you've got to use at least one of those ingredients

in this unreal mystery box set by Trevor and Sally.

Of course, you've also got access to your under-bench staples.

And today we're looking for the bottom four dishes.

And they'll send their makers

into tomorrow's elimination challenge

where, you know the deal by now, someone will go home.

So bring us a dish that would make

the whole Oliver family extremely proud.

Sally and Trevor,

would you like to do the honours and kick the cook off?

TREVOR: Yeah.

SALLY AND TREVOR: Your time starts now.

(APPLAUSE)

(LAUGHS)

Hey, bye! See you.

Aww!

Love you guys.

Take care. See you later.

Thank you. That was brilliant.

Wow.

That's awesome.

I don't really have a strategy for today's cook.

I'm just trying to put together a plate of food that I'd be happy

to have in a pub with a nice pint of beer.

As soon as I saw the trout, I was like,

yeah, maybe butterfly it.

I've never had a Hula Hoop,

but I'm thinking I'll toss potatoes in -

the Hula Hoops, salt and vinegar crumb.

So at home I've done it with breadcrumbs.

But salt and vinegar chips,

they're like everyone's favourite, right? So...

First thing I want to do

is just get that trout on the table,

start butterflying it.

At home, I fillet multiple fish a week.

So I am completely calm when I'm butterflying the fish.

I'm just sort of in my own little world.

Can I say, your skill of filleting your fish is fantastic.

Yeah. It's beautiful. Thank you. It means a lot.

You know how many people who cannot do what you're doing?

Brilliant. Thank you.

Fabulous. Good luck.

Thanks, guys. Superb.

Thank you.

You were the only person that knew what Hula Hoops were.

Of course! They were a great childhood memory.

Right! And you're not eating them or using them?

No, I'm not. Right.

So, yeah... A little citrus custard there.

A little bit of a citrus custard.

I'm gonna do a, um, lemon custard tart

with a golden syrup cream.

So tell us, what are you doing?

Uh, lemon meringue tart. Right.

Yep.

There's a few of you out there.

It's a classic. An oldie but a goodie, but tastes delicious.

Gotcha.

Good luck to you. Good luck.

Thanks, guys.

So I'm doing a crumbed rainbow trout fillet

and it's crumbed with the Hula Hoop salt and vinegar chip.

One thing that I feel like I'm not too bad at is, you know,

opening a cupboard and random things in there

and having to create something awesome from it.

So I like to think that mystery box is going to be my...my thing.

Yes.

Good eyes. I'm not going to try that.

How you going, brother? I'm alright, brother.

Fancy making something like this.

Seeing Jamie talk to his mum and dad about family

and hearty meals at the pub,

I just go back to my family.

My auntie worked as a cook at the pub, and I'm just thinking

about this cake that my Auntie Gail makes,

and I'm thinking I can make some sort of cake today.

That's going to really blow these guys out of the water,

or it's going to put me in deep water.

One of the two, I'm not sure.

I'm going to make a take on my aunt's lazy daisy cake,

but today it's going to be a sultana and golden syrup cake

with custard.

I'm not sure why it's called lazy daisy,

'cause don't be lazy to make it, that's for sure.

It's got a lot of stuff that can go wrong

and a lot of stuff and time and effort goes into it,

but that's just what it's always been called,

the lazy daisy cake.

And that's how it is.

This dish, auntie sort of makes it for me for my birthday.

She was always there. Like a second mum, I guess, to me.

So we've got to do her proud today.

It's got to be good.

Something different for Pezza today.

Let's hope it works.

First mystery box of the season, but I don't think

they're the only people who were surprised.

Gotcha.

Mate, I'm blown away. I love Mum and Dad.

They're always inspiring to me.

It always makes me feel warm,

but I actually think they've chosen some pretty interesting stuff.

I think I would do a seafood pie.

A seafood pie. You literally just stole my thing.

That's what you were gonna do as well?

That means I would succeed on this one,

because if you thought of it, you're good at mystery boxes,

which means I must be good at mystery boxes.

I think the most delicate ingredient, to my eyes,

I think, is the sorrel. Yes.

Definitely. Yes.

Sorrel is probably one of the most underrated herbs, I think.

It's delicious.

You can turn it into amazing sauces.

You know what's always tricky

about a mystery box? Yeah.

They're notorious for not having aromatics.

Yeah.

NAT: Um...

I don't feel confident.

I'm so out of depth with Jamie's parents' ingredients.

Oh, my God, there's so many bones in this.

I know I can do something with the fish, but I have no idea

what to cook with it.

Especially having no spices as well.

Well, definitely done better.

So I'm thinking, "Crap, what do I do?"

What do I need? What do I need? What do I need?

I have no idea what I need.

I'm pretty terrified.

Oh, no.

Shit.

(LOUD DINGS)

Oh, it's a bit loud.

From the Oliver family to ours,

you have one hour left.

ANDY: Here we go.

I do not have time to tie my shoelaces, but here I am

tying my shoelaces.

Today, I want to wow the judges

and I want to take the ingredients Jamie's parents have put up

and almost transport him back home.

I have a perfect memory that I've got from my grandma

cooking sticky toffee pudding with sultanas

with a beautiful custard,

and that's what I'm going to recreate today.

I think what always blew me away was the texture of pudding.

It's super moist.

A spoon should cut through pudding like butter.

I just need to nail it

because Jamie...

In England, they grow up with toffee pudding all the time.

Jamie's gonna know exactly how this is meant to taste,

so there's no mucking around today.

I have to nail it.

Alright. Sick.

Only six eggs. Blah!

Mystery boxes, always the thought of it absolutely terrified me.

Getting very limited ingredients that you're not quite sure

what to do with yet.

Ah!

But I'm really trying to challenge myself

and step out of my comfort zone

and kind of let creativity take the lead.

I am making today

a prawn and rainbow trout-filled ravioli.

With a burnt butter sauce and smoked radicchio.

So for the first time ever,

I am smoking the radicchio.

Just to give it a different kind of level of flavour

and some interest to the dish.

Um, so I'm trying to do something a little bit unique.

I have no idea what it will be like,

but I'm going to do it.

Right, beautiful people. You've got 43 minutes to go.

Come on! POH: Get it, get it, get it!

Please fry.

So I'm making a pan-seared rainbow trout

with some lemon butter,

some mash.

And I'm making some raisin and sorrel chutney with it.

I'm not so confident with filleting a fish,

but it's a fantastic opportunity for me to try it

and to see how I go with it.

To fillet a fish, I just don't enjoy it very much

because I feel like the eyes are looking at me.

So it's a little bit hard. (LAUGHS)

But you know what? You've got to face it.

I'm really missing my spices at the minute.

So, yeah, a little bit outside my comfort zone.

But I definitely want to stay out of the bottom four,

so fingers crossed.

I don't really work with these elements much at all,

so I'm very, very terrified.

I've decided to make a savoury tart,

but because I just spent a lot of time

deciding what to cook today, I'm under pressure.

Hi, Nat. Hi.

Tell us, what are you making?

I'm making a savoury tart.

What's the filling?

It is prawn and, um, trout. Yeah.

I'm gonna make a white sauce and chuck it in there.

Put potato scales on top. Yep.

And then I'm going to have sorrel and lemon, like, cream.

OK. This is adventurous.

This is like... It is, yeah.

You've really pushed the boat out here.

Yeah. I, uh, couldn't decide, so here I am.

You've done this before, yeah?

Um, no, I have not done this before. Really?

I don't really use staples like butter and cream.

You know, with me, I usually use chilli and garlic for everything.

There's a few of you out there that I'm really interested

to see how this kind of European mystery box goes,

'cause there's no spices.

Breathe.

Sort yourself out.

Thank you. There's a lot going on.

There's a lot going on. First mystery box.

You got this. Thank you.

Alright, everybody, my mum and dad

have got you all jumping through hoops

and I've got Hula Hoops.

(CHEERING)

30 minutes to go.

30 minutes.

Alright.

I have managed to roll out the pasta

for my prawn and rainbow trout ravioli.

And I've made the beautiful burnt butter sauce.

I still have to fillet all the fish,

but right now, time to start

very carefully smoking my radicchio leaves.

Try something new, you know.

I haven't smoked anything before.

Beautiful.

But today I'm really inspired by what Sumeet did in the kitchen

a few days ago by smoking an element of the dish.

Like, that's...that's creative. That's another depth of flavour.

Oh, and then I need oil.

I put oil on.

Oh, my gosh. (COUGHS)

I don't know how to do this.

Oh, my gosh! Just cover it.

I can't believe my radicchio went up in flames.

Oh, my gosh, I'm such an idiot.

Can I borrow your cloth, please? Please.

Don't move.

Right now, I am so worried.

Oh, my gosh!

(SCREAMS)

Oh, my gosh. Just cover it.

I haven't smoked radicchio leaves before.

I put a bit of oil on and I started a small fire.

Hopefully I can salvage some leaves.

Jean-Christophe, knight in shining armour,

stabilises the fire catastrophe on my bench.

OK, that's probably enough.

Yeah, I've had enough of that now.

(COUGHS)

There you go. Thank you.

I can't believe that my radicchio went up in flames,

but I just hope that they add a really smoky flavour to the dish.

But right now, I still have to fillet the fish for the filling

that I will pipe into the ravioli.

Oh, gosh.

Looking around the room, I'm seeing a lot of fish.

Some good different techniques.

I just love this challenge... ANDY: Belter.

..because you see how everyone interprets these ingredients.

But also, I can't believe how many risk-takers

we have in the mix.

Steph is, like, all over the place.

So many bones in these things!

She's doing a prawn and trout-filled pasta.

You had to put out a fire

when she tried to smoke some radicchio.

I'm a bit worried about Sumeet.

I think she's definitely a bit lost without the spices.

Butcher Josh, he's sweating

because he's got this sponge his auntie does.

He's gone sweet? He's gone sweet!

Yeah, he's gone sweet. Wow.

I like seeing Josh in this world.

Look how she's coming along.

And the last one I got for you is Nat.

Really? Yeah.

I think taking away the spice drawer has made her try to do a lot.

Yeah. You know?

Damn.

Whoa.

Definitely needs some sugar in there.

This isn't her comfort zone.

A very European box set by your mum and dad.

Delicious, but just not her typical ingredients.

Yeah.

I've got this.

Christian. So we're doing fish?

Yeah, I'm really thinking out of the box here

and experimenting, if I'm being completely honest.

I'm cooking my rainbow trout

and it's crumbed with the Hula Hoop salt and vinegar chip.

And I've got my lemon, sorrel mayo done.

Oh, wow.

Crumbed fish is a thing of joy.

Who doesn't like mayo?

I like your style. Good luck. Thank you, Chef.

I love it. Good luck, Christian.

Thank you, Poh. I'm very happy.

Right.

It's also a bit of a shambles here.

I think the custard is alright.

I'm just am really not that confident with desserts.

And so I'm just worried about the taste and consistency.

It's a waiting game.

You know, this is the Poh-sition you're pulling right now?

You did the same. (BOTH LAUGH)

I coined this this position. That's right, yeah. Yeah, yeah.

You are fully pulling a Poh.

Guys, it's 10 minutes to go. 10 minutes.

No-one's clapping but me. (LAUGHS)

Just got to make sure those potatoes get nice and crunchy,

uh, finish cooking the butterflied trout.

Just gonna make sure that skin's got a nice colour

and sort of crisp to it.

Being a really thin fillet, it is going to be hard

not to overcook it, but I feel like that really intense heat

and the oily skin is just a great combination.

This is a great opportunity to try and impress Jamie Oliver.

So I want to make something that you might find

at his mum and dad's pub.

They seem like beautiful people,

and, um, yeah, I just want to make them some good, honest food.

And hopefully the judges like it.

To quote another famous Oliver,

we want you to bring us food,

glorious food.

You have five minutes to do so!

For my sticky toffee pudding,

I've done my custard.

I'm happy with it.

I've got my butterscotch sauce on the go.

Time's running out, and I think I need to get this pudding out.

It hasn't collapsed, which is awesome.

Um, I've taken it out.

I'm just going to let it cool a little bit and then flip it out,

cut it up and serve it up.

Oh, jeez, that's hot.

Oh, no, no, no.

It's still raw.

I'm really worried at this point.

(SIGHS)

Can't serve up raw cake.

Time's running out, and my sticky toffee pudding...

..it's still raw.

I put the pudding back in...

..and I'm honestly just watching it like a hawk.

If it doesn't come out great, then I'm in trouble.

How's yours?

I reckon it's ready. Good.

I put the skewer in the glazy daisy cake,

and I think it's cooked.

I get the glaze of butter and golden syrup,

and I just brush it all over the top of the cake.

It's given it a beautiful, silky look.

You know, it's shining like a baby's bum, you know?

Ready to go.

Decided to serve a whole cake today.

Fingers crossed that when they cut through it,

it's magnificently cooked to perfection.

Just three minutes to go!

Three minutes!

Three minutes, she said.

So I've finished off my crispy skin trout, lemon butter,

my mash.

I've got some crispy, sweet and salty potatoes

and a sorrel chutney.

I didn't have my normal armour of spices and herbs,

so I really wanted to pack

as much flavour into this dish as possible.

Some of the flavours I haven't worked with before,

so I'm just hoping it translates OK

when the judges actually taste it.

It's time. I've got to flip the fish.

I'm really happy with the cook of the fish.

Packed full of beautiful fatty acids.

Potatoes look nice and crunchy.

Today, I wanted to pay tribute to Sally and Trevor's pub.

I think having a butterflied trout would be a really cool thing

you'd see on a menu board.

Hopefully, it's going to make Jamie proud and his parents proud.

Pudding comes out...

..and it's absolutely perfect.

I'm so stoked that I put it back in the oven.

It's alright, huh? Looks good, brother.

I was really worried.

But my confidence is back.

And now it's all about just putting it all together on the plate

to serve up an amazing dish.

Please don't let your first mystery box be your last.

You've only got one minute!

One minute! One minute, Chefs!

I've cooked my rainbow trout and prawns.

The fish skin is crispy.

The sorrel sauce and the sorrel oil is done.

I take the tart out of the oven.

And...

..it doesn't look pretty.

I'm such a perfectionist when it comes to food.

So I'm going to overcompensate

for the fact that my tart shell is not perfect.

Every other element needs to look good.

Oh, my God.

You've got 30 seconds!

(CHEERING)

How unusual. No!

I've cooked these really petite

pieces of well-made ravioli.

That can be in there, too.

But I'm starting to plate up the radicchio leaves.

They look good. The colour is great.

You can see the charred look to it,

where it's gone slightly brown.

I'm feeling really proud of myself.

JUDGES: 10, nine, eight, seven,

six, five, four,

three, two, one...

(CHEERING) My friends.

My brother! I'm sweaty.

Eurgh!

Oh. Well done. How'd you guys go? Good.

Yum! So random, I smoked it.

Well, started out the day with Jamie's beautiful parents,

Trev and Sally,

setting your first-ever mystery box.

Bottom four dishes is what we're looking for.

They will go into tomorrow's elimination,

where one of you go home.

The first dish we'd like to taste belongs to...

..Harry!

(CHEERING AND APPLAUSE)

I'm feeling pretty confident.

Really happy with the fish.

Happy with the potatoes.

Yeah, I'm excited to have them taste it and get their feedback.

POH: Harry, what's the name of your dish?

I've done a butterflied trout

with some Hula Hoop potatoes

and a sorrel and prawn bechamel.

Well, it looks beautifully butterflied.

Thank you.

Should we dig in?

The fish is like...

..so good.

It's everything I love about rainbow trout.

It's fatty, it's oily.

It's just so well done.

I love watching you cook.

There's this real serenity,

especially when you're doing seafood.

You're so at one with your ingredients.

This is definitely a photo for a front cover.

The colours, the portions,

the way you've cooked your trout.

Bravo! Thank you so much.

This is like, the kind of thing that we would have on the specials board.

Although...

..none of the chefs that I ever worked with

could butterfly trout.

They would fillet it.

So kudos to you 'cause lots of people don't know how to do that.

It was a knockout dish.

Thank you.

Oww!

So stoked having Jamie Oliver say

that my seafood dish could have belonged on their special board.

Alright!

Probably one of the best moments of my life.

It's time to taste your dish, Savi P!

I'm calling this Fish And Bits.

I think you've shown a lot of amazing technique.

But the little fries,

it's just something that you could have just edited out.

Thank you.

Khristian!

I've made a crumb rainbow trout with a sorrel and prawn mayo.

The sorrel sauce is dynamite.

I think that is class.

It's a nice little version of fish and chips, that.

Thank you so much, Chef.

Snez.

I made crispy skin trout,

a warm potato and sorrel salad

with trout and sultana sauce.

You've taken something that's quite rustic,

and you've presented it in a way that is restaurant worthy.

Next up, Mimi.

This is my Sorrel Not Sorry lemon cake with sorrel ice cream.

Tastes delicious. It's not too sweet.

Your sauce...

It look like you've actually pushed your caramel

just before it gets burned

and then cut it down and put the lemon -

clever.

That was delicious.

Thank you.

Next up, Nat.

I'm not proud of serving this dish today

because I struggled so much with the ingredients.

I'm staring at my dish and I'm shaking my head.

It's not what I envisioned, so I'm feeling pretty disappointed.

Now, that was a confident walk up there.

But then I noticed when you put it down, not so much confidence.

I was trying to channel confident energy,

but it's hard.

I definitely have drowned.

You're not happy?

Um...

(TEARFUL) It's not...

All the elements aren't perfect, so...

In the mood to cook?

Grab your aprons and try these delicious

MasterChef-approved recipes on 10 Play.

(TEARFUL) It's not...

All the elements aren't perfect, so...

It's your first mystery box.

Very rarely would anyone,

in their first-ever mystery box,

get perfection.

Right now, I'm glad that you pushed yourself.

Yeah.

But you just gotta start on that bottom four.

Yep. What did you make?

I made a trout and a prawn tart.

There's things I love about this,

and there's things I don't like about this.

So should we start with the negative?

Yes. What I don't like about this dish...

..is your attitude to it.

Oh!

You're a great cook.

If you're a great cook, you speak the language of the world.

You have to trust your instincts. Yeah.

For me, I'm all in with that.

That's...that's great.

And the presentation was cool.

I love it.

The sweetness of the prawns and the fish throughout that

really balances everything.

The pastry on the tart is maybe a little bit biscuity,

but it's really not that bad, by any means.

If that is the result of you taking risks...

..you should take more.

Nat, there's some really good stuff here.

The sorrel sauce was great

and the fish is cooked beautifully.

I think this is why you are going to be

a fierce competitor in this competition.

You are fantastic.

Well done.

Thank you.

Steph, we'd love to taste your dish next.

That's me!

Pasta, pasta!

What have you made us?

I have made a prawn and trout ravioli

with smoked radicchio.

How did you go, Steph?

Because there was fire and chaos raining when I walked by.

I haven't done that before.

I'm happy with the end outcome of it.

Good, good.

Steph...

You make ravioli really good.

And the filling was really good.

Yeah.

I admire your wanting to use smoke.

Sadly, it's not a pleasant taste. Oh, dear.

That smoke...

..is pretty full-on taste.

If you had to served it with the beurre noisette

and a bit of that sorrel, that would have been a lovely dish.

Thanks for trying. Cheers, Steph. Thank you!

Mum always says to me when I cook, "Taste your food."

I really should learn to listen to her.

Josh Clarke!

This is my lemon meringue.

The lemon curd...

..is delicious,

but your meringue just split.

Thank you. Thanks, mate.

It's time for Juan!

Hula Hoop crumb prawns with potato and egg salad.

I'm sort of missing acidity.

I half think there's a little missed opportunity

that you could have given us a little Juan.

That Juan.

Yes, yes. Thank you.

Next up, Sumeet.

I pan-seared the rainbow trout, pomme puree on top.

The cooking of the fish was really lovely.

I got a bone.

I think someone else got a bone. I got a bone.

I think it didn't come together.

There's kind of three sauces competing.

There's the brown butter, then there's the mayonnaise,

then there's the chutney.

Thanks.

Next up, Lily.

I've got a lemon custard tart with a golden syrup cream.

Your trust, instead of being crunchy,

it's a bit mushy in your mouth.

The custard is so, so liquid.

It's not your best dish. Thanks. Thank you.

Darrsh, come on down.

I think this is the best dish that I've created

in the MasterChef kitchen so far.

So I'm just hoping that I get that validation back from them.

Because if I don't, then I don't know what cooking is.

How are you feeling, Darrsh?

Great.

Great? Yes.

Ah! That's awesome.

What do you call this, Darrsh?

This is a sticky toffee pudding with custard and cream.

Darrsh, I could demolish like that times two like that.

I want more. Where is it? Thank you.

It is so more-ish.

It is just pure comfort.

That was joy. Awesome.

Thanks, guys.

It's very sticky.

It's sweet.

It's got all the fluffiness in the right places.

I think that that kind of dessert, executed like that,

would sit really beautifully in an old English pub

with a roaring fire after a nice Sunday roast.

I think you did a great job.

Awesome.

Andy's, like, starting to take the enamel off that plate.

I think you can put it back on the rack now.

It's all good. It's all good to go back.

Well done, my friend. Thank you.

Awesome, Darrsh!

Whoo, Darrsh!

They cleaned that bowl, brother. Yeah.

Come on down, Pezza.

Pezza!

The only thing that I can see that can go wrong

is if this cake is still raw in the middle.

That's going to be the make or break,

just how well this cake's cooked.

(WHISTLES) Hello.

What have we got here?

I'm gonna name it

Auntie Gail's lazy daisy cake.

Lazy daisy cake. Beautiful.

Well, let's have a look, mate.

Let's see if it's cooked in the middle.

I like the fact that our rugged butcher from Tassie

is about to show his sweet side with a lazy daisy.

Well, let's have a look, mate.

Let's see if it's cooked in the middle.

Boo-yah! It looks good.

Yeah, I'm happy with that. It's cooked.

Hey! Hands up from your mates.

Come on, Pezz.

Josh...

..from butcher to baker!

I love it.

It's bold. It's old school.

It's very humble.

And I think if you had nuts, you could put them in.

If you had candied fruit, you could put them in.

But today you had sultanas, and you put them in.

So Daisy is lazy

and, you know, lazy daisy was very delicious.

Thank you. Thank you.

The cake is actually perfect.

The caramelisation on the outside is amazing,

and I really appreciate you cooking a whole cake too.

I think it's a stunner.

It feels like you've put your skill as well as your heart into it.

Absolutely amazing job.

Your crumble...

It is superb.

It tastes like nutty.

A great job.

Bravo. Nice one, Pezza.

Oh, I'm really proud of my efforts today.

Auntie would be so happy to see her nephew cook something

that she's taught me.

I think Auntie'll be stoked, I really do.

Bless Auntie. (WHISPERS) Yes.

(LAUGHS)

Guys, thank you so much.

You did an incredible job of cooking from my parents' mystery box.

There were so many different dishes.

Choosing the bottom four was really, really hard.

So let's start with the good news.

We have to give credit where credit is due.

Harry, that trout...

..textbook perfection.

Darrsh.

The proof is in the pudding.

That was pure joy.

Nat.

Fish tart...

..work of art.

Thank you.

Good job, everybody.

Well done!

Now, for the not so good news.

If I call your name, please step forward.

Unfortunately, you're in the bottom four.

You'll be cooking in tomorrow's elimination.

Steph. Yeah, I know.

Josh Clarke.

Lily.

And lastly...

..Sumeet.

Tomorrow is elimination day.

So sleep well.

Because trust me, we will be testing you.

Thanks, everyone.

Tomorrow night on MasterChef Australia...

When I was 13, I used to do about 100 of these on a Saturday morning.

They'll have to hang on his every word...

I'm locked in.

I'm watching Jamie like a hawk.

..and keep up with his every move...

I'm gonna finely slice it...

..like that.

Jamie's knife skills are wild.

I feel like he could do that with a blindfold.

..to stay in the competition.

And then, if you're lucky, it's going to be amazing.

Captions by Red Bee Media