Original subtitles

Previously on MasterChef Australia...

You are gonna be making my...

..jack-in-a-box.

What is that?

It won our very own Jean-Christophe a Michelin star.

This is on another planet.

And it set a cracking pressure test.

Ah!

Oh my God, I can't believe it.

They all did him proud.

Wow.

I think it tasted identical to yours.

That's a Michelin star-worthy dish.

But Khristian was the one to say au revoir.

I've inspired myself to keep going.

And if I can inspire one other person to do that,

then everything's worth it.

Tonight, a team challenge has a true blue Aussie twist.

(ALL EXCLAIM)

SOFIA: Morning!

Morning! Come on in!

Pick a cloche, any cloche.

I've never cooked with you two.

We have three of us to a bench.

Two cooktops, three cloches.

What's happening here?

Big day.

Immunity is up for grabs.

If you want it, you'll need to get through two rounds.

And in round one, you'll be cooking with whatever is on your bench.

On three, you're going to lift your cloches.

Ready? Yep.

One, two...

..and three!

(ALL EXCLAIM)

Oh, yes!

Yes! Yes!

Heyyyy!

Oh, boys, boys, boys.

Does that mean we're cooking together?

Yeah.

They lift up the cloches.

I see a tin of chickpeas and a purple apron.

Yeah.

And look beside me. Both Stevo and Darrsh got exactly the same.

So I know we're cooking with chickpeas.

But I'm not sure if we're gonna cook as a team,

or are we gonna have to cook against each other?

Surprise!

Today is actually a team challenge.

Let's go, team. Let's go!

We got this, we got this, we got this.

I vibe with tomato sauce all day, every day.

The green is stunning.

The green is stunning! Stunning!

There are so many things that you can do with it,

so I'm excited.

MIMI: Oh, my God. I always have frozen corn in my freezer

because I hate dealing with, like, the little hairy bits of fresh corn.

There's one more little twist we haven't told you about yet.

Check out your team mates.

Which one of them would you trust to cook a winning dish

with what's in front of you?

Huh?

What's happening?

In round one, only one person from each team will be cooking.

(ALL EXCLAIM IN CONFUSION)

Holy crap!

What are the rest doing?

I would choose my champion carefully,

because whoever cooks the best dish will send their entire team

to round two, where they'll then cook against each other

for that one immunity spot.

Oh, my God.

Oh! The pressure.

Immunity is on the line.

Who's it gonna be?

Have a chat. Work it out.

Oh. Right now?

Have you cooked much with olives before?

Well, we've been practising. I have a good idea.

I wanna do a chickpea curry and then with, like, a roti bread.

I am more than happy to cook today.

It's like a yellow curry.

Immunity is up for grabs.

It's game time.

That'll do.

Corn is one of those things that lends itself to savoury or sweet.

Yeah. But I was thinking sweet

because it just is quicker to get corn flavour.

I was thinking, like, honey butter chips with corn ice-cream.

Honey butter chips. Honey butter chips.

Like, crisp.

My self-esteem has been knocked down from being in the bottom two.

But I want to redeem myself with this idea.

Like, you make the chips. OK.

And then you make honey butter syrup.

Do you think, ice-cream...

Do you think it's quick enough? Yeah, yeah.

I've got a fire in me that's still burning and I still want to be here.

ANDY: Righto.

We've got our champions.

Who's gonna be cooking?

The rest of you, you'll be watching from the gantry cheering on.

You've got 60 minutes.

The pantry open.

And the cook with the best dish,

they'll send their entire team into round two

where you are one step closer to immunity.

Ohh-ay!

Champions!

Yes, Andy.

Are you ready? Yes! Yes!

Well, your time starts now!

Why can I not find what I'm after?

Today, immunity is even more important than ever

because I'm not just looking after me.

I'm looking after two other people.

So with swede, I'm thinking I've made sweet potato gnocchi,

I've made potato gnocchi.

It's swede! Surely I can make swede gnocchi.

So today I'm making swede gnocchi with a sage brown butter,

fried capers and some roasted little swede cubes.

I'm pretty confident because I can cook gnocchi

pretty much in my sleep.

She's done gnocchi before. We're just...

We're just gonna have to trust her. Yeah.

Yes, Sumeet! Whoo!

SUMEET: Tofu is a funny ingredient.

You've got to really flavour it up because it's so bland.

That'll be the main challenge today.

Flavourtown. Look at all that. Oh!

What I'm making today is chilli tofu.

So it's like a...Indian-Chinese, or a Chindian dish.

Like, Sumeet's the perfect person for tofu because her food

is so flavourful.

It's basically taking Chinese food and spicing it up in the wok.

Spices for days. Looks epic.

That's it.

Spicy. Spicy.

ANDY: Bit of energy in the kitchen, huh?

Fun day. (POH LAUGHS) Yeah.

These are everyday ingredients.

These are ingredients that you go to your pantry, go to your freezer

and be like, what am I gonna do with that?

Because these take a little bit more attention,

a little bit more creativity to make stars of the show.

SOFIA: I think chickpeas would be a great one

because you could really play with textures.

Yeah.

You can make some sort of a dippy thing, something crunchy,

chuck them in the oven.

I think they're really versatile.

That's what I would pick.

JEAN-CHRISTOPHE: I would go for the olives.

There's so much to do with olives. Yeah, yeah, yeah.

What would you not want?

I don't want to see fish fingers with ketchup.

Ohhh!

I would absolutely love that.

How are you gonna incorporate your tomato sauce?

Maybe I spoke too quickly.

Um...

See, I'm so biased with that because tomato sauce is perfect how it is.

So you're saying tomato sauce is perfect.

Here it is in its raw form.

Yeah. In my opinion.

But what are you gonna do with the rest of it?

How are you gonna gild the lily? Like, you know. Yeah.

What do you serve it with?

Tail on or off?

Tail on, for visuals. Yeah. Yep.

When I saw the tomato sauce,

my head was immediately sitting at sweet-and-sour,

because that's what it is.

So I'm thinking that is what I need to lean into.

Let's go, Sav! Savvy, Savvy, Savvy, oi, oi, oi!

So I'm making a sweet-and-sour tomato soup.

Rasam is what it's called in Sri Lanka and India.

The traditional version is soured with tamarind

and sweetened with treacle or palm sugar.

I'm using tomato sauce to actually do double duty on that front.

We're in control.

There will be Sri Lankan aunties that are gonna be watching me going,

"What is that child doing?"

But I know these flavours because it's in my DNA.

Sav, it smells unbelievable.

Un-freakin'-believable.

We're doing something new. Something I've never done before.

Sauce it up, baby! Yes, Savvy!

I have so much pressure on me.

Gill and Lil absolutely deserve the shot at immunity.

So it's really important that I do well.

Oh, that's not bad, actually. Whoo-hoo!

Squish 'em out, Joshy!

Squish. Squish.

JOSH: Today I'm cooking for Team Turquoise.

Our ingredient we have to use is olives.

What are we tasting?

The olive oil.

So I'm using olives in two ways.

Josh? Andy.

How are you, mate? Good, mate. How are you?

Good. Um, first of all,

you looked pretty confident when the olives came up.

Turquoise team champion.

Yeah. How come?

Uh, I just had a good idea for it, and I pitched it to the ladies.

SOFIA: What did you pitch?

Um, uh, olive oil and honey pannacotta with an olive crumb

and some grilled nectarines.

Shooting for the stars.

Yeah, well, immunity is on the line.

This is a very unique dish in both technique and flavour. Yep. Yep.

Hoo! Can you do it?

I hope so. We'll see.

Yes, you can, Josh!

The biggest risk for this dish is the pannacotta not setting.

This is the gelatine.

But because...and I know the ratio in terms of adding gelatine

to a normal pannacotta without olive oil,

I know that I'm capable of pulling it off.

You've got it, Josh!

What are we doing? Pannacotta.

When do we want it? Now!

Alex and Nat put their faith in me.

So I'm doing my best to make sure I can, you know, pull out a win today

for the team.

Do you think that's enough?

Yeah, that's enough.

Whoo! Brown that corn, baby!

I thought you were going to have a day off.

Nah, you don't back down from a challenge.

Like, you got to come back with a little bit more positivity.

Good for you. And do it again.

Now, here you are cooking with frozen corn.

Who would have thought? What are you making?

Um, I'm making a corn ice-cream with honey butter chips.

OK. What is a honey butter chip?

Um, they're crisps and then tossed in, like, a honey butter syrup.

It's like a two element dish,

but hopefully if the flavours are right, it's super tasty.

Are you making chip and dip for dessert?

Kind of. Yeah. OK.

Have you done this before with frozen corn?

No.

I'd be tasting that anglaise so many times before it goes in.

Yep. Good luck.

Mimi, how long do you think the ice-cream needs to churn?

I'm gonna try and get it in now. Alright.

Ambition in this competition is definitely risky.

It's a huge gamble.

But I just need to make sure that the texture of the ice-cream

is not gnarly in any way.

If there's giant kernels and weird things happening,

that might not be very satisfying.

That looks yum!

It's a beautiful colour.

Lachie and Lourdes have chosen me and I am so sure of this idea.

But I can't let them down.

Get it in, get it churning.

Cooks, listen up.

Immunity is on the line.

You have 30 minutes to go!

Nice stuff, Mims.

Looking good, mate.

Looking very comfortable.

Today I'm on purple team and we have to cook with canned chickpeas.

Yeah. Lovely, mate.

Good on ya.

So I'm making a chickpea curry.

Um, turmeric-based and coconut-based.

Probably do with a bit more chilli, to be honest.

Yeah, a bit more chilli in there. Yeah.

It's all about getting, like,

massive amounts of flavour into there.

It's quite a coconutty one, so I can actually let it simmer for a while

before I add the chickpeas in.

Smells beautiful, mate. Yes. Smells good already.

This is probably the most pressure I've felt in this kitchen,

which is weird because I feel so comfortable with this dish.

But yeah, there's like a lot riding on it

in terms of keeping the boys up there, you know, happy.

Looking good. Yeah, I'm happy with it.

Beautiful colour, mate.

Great job, Sue.

It's gonna be delicious.

SUE: So I'm happy with the crispy capers and roasted swede.

At the same time I'm feeling a little bit nervous.

I'm dying to get the dough made for my swede gnocchi

and cook a couple of little pieces of gnocchi

to see where I've got to adjust the flavour.

Nice. Yes.

Beautiful, Sue.

Yeah.

Here we go. The spices.

This is what we want.

That's it. Yes, Sumeet. (LAUGHS)

SUMEET: I've got all my vegies cooking away for my chilli tofu.

And I'm starting my chilli sauce.

Oh, she's frying the chillies.

Yeah. Mmm!

Smells great, Sumeet!

I am definitely gonna make sure that I make it as chilli

as is possible, because the tofu can be quite bland.

Aromatics, mate. Yeah, yeah, yeah, yeah, yeah.

It's got fried red chillies.

It's got sharp green chillies.

Birdseye chillies.

Oh, Sumeet! (LAUGHS) Don't kill them.

(LAUGHS)

Alright, then.

You asked for it.

This is chilli tofu.

We are gonna have it spicy.

It's...it's c...

It's chilli.

Yeah, it's... (BOTH LAUGH)

It's chilli.

(SPLUTTERS) It's making me cough up here.

Champions! Your job is to get your team to round two.

And you've only got 21 minutes to go.

(CHEERING)

How's the corn in the oven?

How's the corn in the oven, darling?

Mims, corn in the oven. All good?

What? Corn in the oven. Check it.

Yes! They look good.

With 20 minutes to go...

Oh! So many things happening at once.

..and I'm trying to manage crisps, honey butter syrup, corn ice-cream.

It's going, it's going, it's going.

Growing up, my mum always dipped her Macca's chips

in her soft serve.

It's that.

So sweet!

I'm happy with the texture of the ice-cream,

but it's incredibly sweet.

So how am I gonna pull off that note of saltiness?

I want to do the parmesan topping.

And I remember I love corn and cheese together.

So I'm like, you know what?

It might not be a bad idea to grate some parmesan on top of all of this.

OK. Yeah. Test it.

'Cause parmesan with the ice-cream might go a bit funny.

Adding parmesan to ice-cream sounds a little bit random,

so I'm very nervous.

How is it?

I like it.

It's a risk.

It's quite out of the box.

I've never seen it done before, but if I pull this off,

I think it'll be pretty iconic.

A little bit more spontaneous these days, aren't we?

Ooh! Sav! Sav! Savvy P!

Savvy P for the girls! Ooh-ooh!

Saaaav!

Hooooi!

So you're making rasam? Yes.

I want to do really well for those guys as well,

including myself.

What are you worried about?

I am worried about the tomato sauce because the balance has to be there.

Because you don't want it to taste ketchupy.

No. God, no.

I don't think it does at the moment, because I've been smart

with my spices.

Alright, well, I can't wait to taste this.

Well, no pressure.

(BOTH LAUGH)

I love our judges,

but, oh, my God, why do they do this to us?

Now I'm just like, is that too much tomato sauce?

Oh, God, I hate this!

Trust that palate, sweetheart.

Yeah, it needs a lime.

But also, I'm thinking just doing a soup,

it's not enough.

And those judges will just look at me like,

"We expected better of you."

My head goes to coconut rotis made with flour, desiccated coconut

and red onion.

But I'm also thinking I don't want the flat roti

because it's not gonna be an appropriate vessel for the soup.

You work that, girl.

As much action as I'm getting at the moment. So...

So I have decided to turn these into little spheres.

Ooh, you got this, girl!

Oh!

But also because they're spherical,

they're gonna take a longer time to cook.

Oh, nice. Little coconut dough ball vibes.

I don't think I've ever been this stressed in a cook.

There's just not enough time.

Keep going. You're doing really well.

It's looking good.

DARRSH: Thanks, boys.

Two minutes, crew! Two minutes!

Yes, yes, yes, yes, yes, Sue!

SUE: I'm just gonna try one.

Yeah, yeah. Yeah. She's dancing. She's dancing.

Yes! Ohhh!

Go Savvy!

Tofu looks so good.

Yeah, it's pretty good.

I reckon all, like, the crispy bits will be awesome in there too.

The chips look elite.

There we go.

That's salty-sweet, baby.

My honey butter crisps look nice and golden and shiny.

Nice. You got this, Mim!

You got it, you got it. You got this, Mim!

This ice-cream is just holding its shape.

Yes, Sue!

Yes, Mim!

And I am so relieved.

I drizzle the parmesan on top.

Go, Mim! Whoo! Go, Mim! Get it done.

I'm not 100% sure on the flavour combinations of this dish,

but I'm a huge fan, so let's just hope that the judges

are on the same page as I am.

Looks pretty set. Delicate hands, baby.

It should be able to pop out.

Just be super careful when you pop them.

Super gentle.

No!

Ohhhhh!

On the pannacotta, it's not where it needs to be.

It's...it's not.

One minute, one minute.

One minute!

Come on, Joshy!

Let's go!

No, you've got one minute. You've got one minute.

Joshy! Josh! You've got one minute! Josh, it's fine!

Josh! Where are you going!?

Josh! One minute!

Where are you going?

Josh!

Just get it on the plate! Josh! Josh! Just put it on the plate!

Oh my God, oh my God, oh my God.

Just be really gentle. Get your plate close.

Just flip it onto the plate.

Yeah. Gentle, gentle, gentle.

This whole cook has come down to this.

Oh, my.

Oh, no!

Superstar! Superstar! Superstar!

That's it, guys! 30 seconds! Whoo!

(CONTESTANTS APPLAUD AND SHOUT ENCOURAGEMENT)

Come on, my brother. Killing it. Yeoooo!

Let's get this plating perfect, Sumeet.

Oh, no!

It's alright, Josh. Just get it all on the plate.

It's just not set at all.

Oh!

Oh, no.

This was my idea, and I've let my teammates down.

Oh!

I'm pretty devastated at this point.

You have 10...

CONTESTANTS AND JUDGES: 9! 8!

7! 6!

5! 4!

3! 2! 1!

(ALL CHEER AND APPLAUD)

Hey! Hugs, please.

Fantastic.

Savvy! Oh!

Oh, my God. That looks so good.

Stunning.

I'm really happy with how the dish looks.

But now there's that seed of doubt.

Like, did I use too much tomato sauce?

I don't need this right now because I'm already freaking out.

JOSH: Sorry, team. NAT AND ALEX: No!

Stop. Oh, man.

You did good, man. Yeah, we did well.

Right. Six of you, and only one top dish.

Mimi, let's see what corn can do.

(OTHERS CHEER AND APPLAUD)

Whoa! That looks like fun.

So, I've made honey butter crisps with a corn ice-cream,

caramel corn kernels on top, and then parmesan cheese.

Wow.

Everyone...

..Mimi has...

..arrived.

(LAUGHS)

Yeah!

Whoo!

Yeah, girl!

This is what we've wanted to see from you.

This is so delicious.

I want to just keep going back for more.

It's just such a more-ish, fun plate of food.

And I'm not even going to go why.

But also, brilliant cooking of the chips.

I'M going to tell you why. (LAUGHS) (LAUGHS)

It is big flavours in individual parts

that all meld so well together.

I mean, they call them 'crisps' for a reason in the UK.

They are thin, they're crisp,

they're not drowning in oil, so they're not heavy.

They're the perfect vessel.

The ice-cream itself is smooth,

but then the little bits of corn throughout that really works,

so frying that off like you did has completely paid off.

That was the right decision.

But then the little bitey bits of the cheese

followed by, like, waves of salt...

It's just layers and layers and layers.

It could be a fun party snack. It could be a midnight snack.

It is stunning.

How are you guys doing up there? Very well.

Oh? What do you think of that? (LOURDES LAUGHS)

I'd be stoked too, 'cause I reckon that's up there

with some of the best food we've eaten so far.

Yeah. (MIMI GASPS)

Like, the salty, the sweet, the umami that is going on in here

is insanely good.

And not once do any of them override the other,

even when you just get a chip,

even when you just get the corn ice-cream.

It's all just perfect.

And then you put it together? Bang!

Welcome. Welcome to the MasterChef kitchen, Mimi.

(APPLAUSE) Oh, yeah!

Whoo!

Good job! It's redemption time, baby!

I wish you guys could taste this, so I'll do it for you.

(LAUGHS)

JEAN-CHRISTOPHE: That was very good.

Right. Next up, Darrsh.

I've got a yellow coconut chickpea curry with parathas.

Darrsh, it's tasty. It's comfort food.

Love the colour, and your roti bread is fantastic.

The thing I love about it the most is the texture of the chickpeas.

When you bite through one, you know it's a chickpea,

and that I think was really important in this dish,

but it's a bit mono.

Like, I was waiting for it to either smack me in the mouth with salt

or fish sauce or lime juice, or all three of them together,

so that I could get everything that I wanted.

Thank you so much. Good stuff, Darrsh.

(APPLAUSE, CHEERING) Well done.

The next dish we'd like to taste is sweetie Sue.

(APPLAUSE, CHEERING)

So, we've got swede gnocchi.

We've got roasted swede, fried capers and Grana Padano.

We are in a competition.

I was hoping to get more flavours from your swede.

But I think you've delivered a beautiful dish.

Thank you. Thank you.

Next up, Sumeet.

Chindian chilli tofu.

Uh, is it gonna make my face melt?

Absolutely. (LAUGHS)

Wow, that's got a kick, actually.

Andy? No. Someone else go.

I'm trying not to cry. (OTHERS LAUGH)

OK. Sumeet, I'm really just tasting mainly the chilli powder.

OK.

It's just missing a little bit of richness and umami.

But I think tofu is definitely notorious

for being a very bland ingredient.

You've definitely given it a rocket boost.

Thank you. (LAUGHTER)

Well done, Sumeet. Yeah, Sumeet! Whoo!

Next up...

(LAUGHS) (LAUGHS)

..with olives, Josh Clarke.

Oh, boy.

Josh, I think this did turn out to be a PAINna cotta.

Yeah, no, it's a panna NOTta. A panna NOTta!

With an olive crumb

and thyme-infused honey-glazed nectarines.

You needed some more TIME infused into your panna cotta.

(LAUGHTER)

I feel like if you'd just done the honey panna cotta,

left everything the same

and then just drizzled a bit of olive oil over the top,

I reckon that's a good dish.

Yeah.

I'm glad that you came in here

and you were like, "I'm swinging for the fences.

"If I go down and get knocked out, well, all good,

"but you ain't gonna win a challenge like today playing safe."

OK? Yeah. Yeah.

Thanks, Josh.

What a shame, huh? Yeah.

Come on down, Sav.

(APPLAUSE, CHEERING)

Oh, yeah! That looks great. Yum!

SAV: I'm happy, but there are people watching

who would have grown up having rasam like me.

It is insane pressure.

It's a ketchup rasam,

which is a South Indian and Sri Lankan Tamil tomato-based soup

that's sweet and sour.

I've used prawn as the protein.

I've made a prawn head oil, and I've made little coconut rotis

but I've turned them into balls because...

Why not? ..why not?

I wanted a dunky moment.

Um...Sav...

..that's a restaurant-standard dish.

(CHEERING, APPLAUSE)

Thank you.

The presentation is amazing.

You can see that it's come from somewhere else.

You can see that there's a story there.

It's interactive.

You can sort of mix and match, so you balance out the flavours.

The spice is humming.

It's got this beautiful, warm, creeping heat.

I would order it regularly.

If I was not aware that you had to use tomato sauce,

I would have never guessed it. Mm.

It is infused, it's colourful.

It is a fantastic recipe.

Sav, the way you've used the tomato sauce in this

really shows you're just the queen of balance.

You're just a really smart cook, and you're definitely, I think,

one of the forerunners in the competition.

(CONTESTANTS APPLAUD AND CHEER) Thank you.

Sweet, Sav. Love it.

GILLIAN: Love you, Savvy!

Go, Savvy!

Well done, all of you.

You turned your everyday, ordinary ingredients

into some extraordinary plates of food.

Although there were a few triumphs out there today,

and some that melted Andy's face off,

there can only be one champion.

The cook sending their entire team into round two

to duke it out for immunity is...

The cook sending their entire team into round two

to duke it out for immunity is...

..Mimi!

(APPLAUSE, CHEERING)

Yes! Well done!

Look at me go, baby! I'm back.

Immunity, I'm coming for you.

Congratulations, Brown Team.

The next part of this challenge is out in the MasterChef garden.

(CONTESTANTS EXCLAIM)

So, follow us. We've got something to show you.

ANDY: Come on.

Let's go.

LOURDES: It suddenly feels a little bittersweet

that I'm now cooking against Mimi and Lachie,

because we were teammates seconds ago, and now we're competitors.

Come on, let's go. Thank you.

Oh, wow.

Oh, my God! Let's go!

MIMI: What's going on? Oh, my God!

Ooh, plates. OK.

Ah! I love cooking outdoors.

I learned to cook over the open fire from the age of four.

Oh, my God. Wow.

I'm backing myself on this cook.

Alright, in round one, the three of you, you were teammates.

Now you're fierce rivals,

because it is every cook for themselves.

Round two is all about barbecue.

Get a load of these bad boys.

These are hydrogen barbecues,

and today you'll be using them to cook up an immunity-worthy dish.

MIMI: I've never cooked with a flat-top barbecue before,

but how difficult can it be?

If all the Aussie dads can do it, so can I. (LAUGHS)

Your challenge is to bring us a beautiful barbecue...

..dessert.

(CONTESTANTS EXCLAIM)

Ah, I knew there was going to be a twist for me.

Go, Lachie. Lourdes and Mimi,

they have a lot more technique with desserts,

so my confidence has come right back down.

Whatever you cook must be sweet.

And the barbecue must be used in the making of your dish.

You will have 60 minutes.

And not only do you have this sweet pantry to use,

but the beautiful MasterChef garden as well.

The best sweet dish will win immunity from Sunday's elimination.

So, let's see which of you is the ultimate champion.

Your time...

..starts now!

(APPLAUSE, CHEERING)

MIMI: Hey, Lachie! Straight on the mixer.

Plain flour.

The sweet pantry is looking stunning.

Instant dry yeast.

But it is hot outside.

Can't wait to see what you're doing. Go, Mimi.

I'm sweating in places I shouldn't be sweating in.

This is so weird cooking out here.

First thing that comes to mind is a mochi-style pancake...

Mochi pancakes. They're those squishy ones.

Right. Korean. Yeah.

..with a sesame and peanut mixture in the middle.

I'm making a mess.

Inspired by Korean street pancakes.

That's not a lot of dough.

I'm mostly worried about the fact that it takes about an hour

for the dough to proof,

so hopefully the heat from the flat-top grill

is going to accelerate that.

SOFIA: We've been pushing these guys to their limits all week

and now we've done it again.

Dessert on the barbecue. Yeah.

POH: I'd like to see them take advantage of the heat source that it is.

So, char things, caramelise things.

I don't want to see them just use it as, like, a stove.

What would you guys cook?

I think I would actually do a roti canai.

ANDY: Mmm! Right?

And then barbecue some bananas.

A bit of, like, a condensed milk caramel

or something like that.

That would be really delicious. Yeah.

JEAN-CHRISTOPHE: I notice the pineapple over there.

I'd make something with vanilla, probably.

Upside down, and do like a turnover of tarte fine.

Yum!

So, Mimi got these three here

but it's out of these three to see who wins immunity,

and we all know how big that is.

LOURDES: Desserts are definitely my strong point,

but on a barbecue, things can go wrong.

So, if I tried to do something really out there

and something I wasn't confident with,

I'm going to crash and burn.

150 plus 175 is...315.

Today I'll be cooking barbecue buttermilk pancakes

with miso caramelised bananas, salted miso butterscotch sauce,

walnuts and chantilly cream.

See, I usually leave the barbecue to my dad,

so...yeah, we'll see how it goes.

We want barbecue brilliance. 30 minutes to go!

(CONTESTANTS CHEER AND APPLAUD)

I think going up against Mimi and Lourdes, they're great cooks,

strong with desserts, but they're out of their comfort zone.

MIMI: I do not like cooking outside at all.

Lachlan!

Hey! What are you making?

Lachlan. Ooh! I'm gonna make sweet roti...

(GASPS) That's what I would have made.

..with grilled bananas that I'm going to stuff inside.

And then I'll make, like, a spiced syrup

that the pineapple is going to sit in.

It's one of the only desserts that I know how to do

because my daughter loves it.

Aw! So you've done this before, yeah?

I have. So, hopefully... get it together today, really.

I think it sounds great. Thank you so much.

My inspiration for this dish

is just my travels through South-East Asia

and I know these flavours all coming together

are going to work really well.

Oh, I can smell something now. (SNIFFS)

MIMI: So, I'm checking my dough for my pancakes.

She is bubbly.

It's ready to go.

More flour.

Now it is time to put the filling in the dough and get it on the griddle.

I do not have any back-up dough.

I'm feeling very nervous about this.

I'm trying to get them brown on the outside, fluffy on the inside,

all the way cooked through.

As I'm going back to rolling another dough ball, I look at the barbecue.

It is cooking way quicker than I want it to.

Oh, she is dark!

I'm barely coping. I'm not gonna lie. (LAUGHS)

Oh, I smell burn.

They're a little burned on one side.

Argh!

I just want to be inside, like the typical city girl that I am.

I'm nervous about this.

ANNOUNCER: In the mood to cook?

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these delicious MasterChef-approved recipes on 10 Play.

Immunity is so close! You've only got 11 minutes to go!

(APPLAUSE)

I'm very worried about this.

(GROWLS)

They're a little burnt on one side.

The pancake just looks darker than I want it to be.

What am I gonna do here?

Yeah, Lachie. Yes, Lachie!

Yeah, Lach!

I've got grilled sweet bananas just sizzling away.

Chilli caramel on.

My pineapple is ready to go.

I'm nailing it right now.

I'm so happy with my take on this sweet roti.

(ONLOOKERS SHOUT ENCOURAGEMENT)

But I've got to start pulling this roti,

and I've got to get it on the flat top, which is the stressful part.

So, put the oil on the bench.

I've made four dough balls because, in this kitchen,

you always need a backup.

I start pulling it away, like you do a pizza dough,

to try and get as thin as possible.

And I've put way too much oil on the bench.

Oh, sugar.

There's one down, three to go.

I'm worried that his grill's a bit too hot for how thin he's making it.

Second roti, it's looking so good.

Pick it up... Beautiful work, Lachie!

..go drop it onto the flat-top...

I forgot to put oil on the flat-top.

He's got two left.

Scrape it off quickly.

Alright, third one.

Start pulling that one out,

I try to lift it up and pull it over.

Oh!

It drops.

Did that go on the ground?

I've just lost three roti, so this is my last chance.

Nice and patiently, Lachie.

Pressure's on right now.

Five minutes to go, guys. Come on!

(CHEERING)

He's doing, he's doing it. Yeah, that looks beautiful.

Perfect! (CHEERING)

Well done, Lachlan! Go, Lachie!

I've landed the fourth roti.

Now we're talking.

Oh, I cannot believe that I got this on.

Two minutes ago!

That's good. That looks beautiful.

Looks great. Amazing.

MIMI: I'm really worried about this. I need to problem solve here.

What can I do to balance out this bitterness

of the darkened pancakes?

So, I'm going to add a bit more sweetness.

I'm going to glaze these pancakes with honey,

and hopefully, with the whipped cream,

it removes from how bitter that exterior is going to be.

30 seconds!

(SHOUTS OF ENCOURAGEMENT, APPLAUSE)

Let's go, Lach!

LOURDES: My bananas look awesome. The sauce is nice and syrupy.

The Chantilly cream is delicious, and I'm feeling pretty happy.

Alright, guys!

10...

OTHERS: (JOIN IN) Nine, eight, seven,

six, five, four,

three, two, one!

(CHEERING)

Nice.

Good job. Smile.

Let's taste your barbecue creation, Lourdes.

Wow.

My main concern is that my dish is definitely simpler

than Lachie's and Mimi's,

but I think I've done a really good job in executing a simple dish.

Oh!

So, these are my barbecue buttermilk pancakes

with miso-caramelised bananas,

salted miso butterscotch sauce, Chantilly cream and walnuts.

You've surprised me.

I was like, "Oh, banana pancakes. Please!"

And now I'm like, "Banana pancakes!"

Please! Please.

(LAUGHTER)

Especially the banana component.

I think that's the part that I like the most.

Having the char on there, getting them sticky and sweet,

it's a classic combination, but it works.

Lourdes, the mix of the walnuts,

the thickness of your butterscotch with miso,

I think that was very well done.

I would have had it with a little bit of lemon, maybe,

but, I mean, the way you've handled this was fantastic.

SOFIA: Lourdes, they're really fluffy.

You can really, really see

how gloriously buoyant that batter is.

And this salted miso caramel sauce,

it sort of ends up being a spread, and it's good enough to be a spread.

It is the kind of thing that I want to keep dipping my fingers into.

Well done. Thank you.

Mimi. Come on, then.

(LAUGHTER, APPLAUSE)

Hey, guys.

So, this is my peanut-and-sesame pancakes with creme Chantilly

and just condensed milk on top.

Beautiful. How about the colour?

Was that a little bit more charred than you were expecting?

It is.

So, then, to balance out the bitterness of the char,

I glazed it with honey.

I love that peanut sesame mixture.

I'm really familiar with it, it's a cross-Malaysian-Chinese food.

I've never had that pancake before.

I quite like the density and the bit of chew.

I think it was a really smart move to glaze it with the honey,

because it does take some of that bitterness away.

It's clear here that by using a new cooking method,

you're out of your comfort zone, and you haven't quite pulled it off.

I'm going to be straight with you, yeah?

I think this is a little bit under.

I think it's too thick, it was rolled up in too much flour.

This is definitely not representing who you are.

Thanks, Mimi.

Righto, Lachie, mate, let's go.

(CHEERING)

LACHLAN: I'm feeling a little nervous.

It's my first dessert in the kitchen.

Things just look better on banana leaves.

LACHLAN: But I'm really confident

with what I've been able to put on the plate today.

I want immunity.

ANDY: OK, what did you make?

I made, like, a sweet-style roti with grilled banana stuffing,

a spiced syrup-grilled pineapple,

a Thai chilli caramel with sweetened condensed milk, as well.

Wow.

Lachie, really brilliant flavours.

All of that just comes together so well.

And you have used the barbecue again and again for all of your elements.

The roti itself, pretty good.

I don't think it quite has the layering

that you might have gotten if you were in the comfortable kitchen,

but given that was your fourth attempt

and you didn't have anywhere else to go, I think you pulled it off.

With the roti, you also missed out on adding more flavour

by using ghee or butter,

because it adds a bit of saltiness, which is really lovely.

But I think the star of the show is actually the pineapple.

I really, really enjoyed that with the fish sauce and the chilli.

That was delicious.

That's what you call caramelised.

It's not bitter, it's not burnt.

The layers is fantastic, I love it.

ANDY: The pineapple, that could possibly be

the best thing that we eat off the barbecue today.

So, where's that gonna leave you? We'll see.

(CHEERING APPLAUSE)

Well done, guys. Go, Team Brown.

Barbecue, dessert. What?

Turns out smoking-hot barbie can lead to some pretty tasty sweets.

Ended up being a close race between Lachlan...

..and Lourdes.

Lachlan, that barbecue pineapple, it was fire.

Lourdes, a simple concept,

but the combination of pancakes, banana and miso caramel, today...

..it was a winning combo.

Well done, you got immunity!

(CHEERING)

How good!

Congratulations, Lourdes, the immunity is yours.

You won't be leaving the MasterChef kitchen this week.

Everyone else, come Sunday's elimination, you will be vulnerable.

Get some rest. Get out of here. Ciao.

ANNOUNCER: Sunday night on MasterChef Australia,

it's an elimination with a real bite to it.

Oh, my God, I'm so shaky.

I might be in trouble here.

This is going to be a scary one.

Who's got the chops to stay in the competition?

Ooh.

I am just totally confused right now.

(SMACKS LIPS) Oh!

Captions by Red Bee Media