All language subtitles for Masterchef.Au.S16E14.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER: Previously
on MasterChef Australia...

..an elimination with a twist...

You'll be tasting
all of them blindfolded.

..put their tastebuds to the test.

Is it cabbage?

That's a cherry.

Is it a leek?

The senses are on point.

In Round 2, they engaged
all their senses...

Uh! Panic.

..to create sensational dishes.

SOFIA: So beautiful.
That's a 10.

Incroyable. Spectacular.

But Lily saw her MasterChef journey
come to an end.

Tonight, they're heading
for a mystery box

with a foreign flair.

(CONTESTANTS CHATTER EXCITEDLY)

Such gorgeous trees. Wow.

Today we're going on a road trip.

We just arrived to Bendigo.
Oh, my God, that's so good.

Wow!

I've never been in, like,
the countryside of Victoria.

I'm so happy.

Hey, there you are. Art gallery.
Hey!

We're going to be painting today.

(CONTESTANTS CHATTER EXCITEDLY)
Look at the colours of this.

ANDY ALLEN: Hello!

Morning!

SOFIA LEVIN: Hello!

Welcome to Bendigo!

(CHEERING)

Firstly, we acknowledge
the Dja Dja Wurrung peoples

as the traditional custodians
of the land that we're on today

and we pay respects to their elders,
past and present and emerging.

Bendigo is Australia's
first designated

UNESCO City of Gastronomy,

with cellar doors,
hatted restaurants

all just a couple of hours away
from Melbourne.

This week we are showing you
a true taste of what Victoria

is all about and we're starting here
in Bendigo Art Gallery.

(CHEERING AND APPLAUSE)

Harry, news for us, mate?

Ah, yeah. Married.
He's a married man!

Huh?

Where did you find time
to do that, mate?

Oh, mate, I don't know,
it's been a whirlwind,

but I'm actually stoked to be back.

How was it?
Oh, it was the best weekend
down in Tassie.

Perfect food. Perfect company.

Mate, how lucky are you?
Now you get to spend
your honeymoon with us"!

Bendigo, honeymoon!
(CHEERING)

So this town is bursting
with creativity.

World-class art exhibitions
are held right here every year.

In fact, there is
an exhibition on right now.

It's called
Paris: Impressions of Life.

Oh!

Oh!
(LAUGHTER)

Is it giving you a little hint
on what today's mystery box is?

Something French?

Jean-Christophe. (CLEARS THROAT)

CONTESTANTS: Ooh!

Ready?
Yes.

(CHEERING AND APPLAUSE)
Et voila!

Yep, you got it.
It is French themed.

# Allons enfants de la patrie... #

Well, next step.
Should we see what's inside?
Yes.

ALL: Un, deux, trois...

Et voila!

(ALL GASP)

Unbelievable.
What's the one in the back? Mussels?

We've got mussels, shallots...
Yum.

..locally sourced apples,
Dijon mustard,

peas, croissant...

Yeah.

..duck leg...
Duck leg!

..prunes, bouquet garni...

LOURDES: What's that?
Bouquet garni. Herbs wrapped up.
Oh.

..and French apple cider.

Oh, wow.

I really like French cuisine.

I think French cuisine seems
to be a lot of a base

for modern fusion food,

and it revolves around
a lot of technique.

Yeah, I'm super excited for it.

You know what?
I'm so in love with my country,

and I'm proud to be French.

And I'm proud to be a French chef.

So what I'm saying is,
welcome to my world.

Welcome to my family.

When I was a kid, I remember I used
to make far Breton with the pruneaux

you know, with the prunes,
croissants in a bakery.

I used to pretend to put the bread
in a vitrine, you know,

inside the shop and then making sure
the boss doesn't look at me.

I used to stuff myself
with croissants.

Le canard, le canard.

The leg of duck is fantastic.

Nice and juicy.

You've got plenty to choose
to express yourself.

So good luck. Bonne chance.

Alright, now for the rules.

You'll have 75 minutes.

And you can cook any dish you like,
but you must use at least

one ingredient from the French box.

You do have some under-bench staples
with a local twist.

CONTESTANTS: Ooh!

We've got plain self-raising
and double zero flour from Laucke.

Ah!

Salted and unsalted butter
from Long Paddock Cheese.

Yes!

Milk and pure cream
from Inglenook Dairy.

Salute olive oil
and Harcourt apple cider vinegar.

The bottom four dishes
will send their makers

into tomorrow's pressure test,
where somebody will be eliminated.

Right.

Obviously, we can't cook
in this gallery,

so we're heading off
to Bendigo Town Hall.

Ooh!!
Ah, cool.

On your marks, get set...

..Bendigo!

(CHEERING AND LAUGHTER)

Look at this place!

Here we go, here we go.

(CONTESTANTS CHATTER EXCITEDLY)

(SQUEALS) Exciting!

Bonjour! Hello!

Look at you!
Smells good!

Bonjour, chef.
Comment ca va? Hello.

Comment ca va?
Hello. Bonjour.

Hello. Salut.

I cannot believe it.

I feel like I'm in a really
posh house in Downton Abbey.

And I'm in the kitchen cooking
for someone very important.

We haven't been bench mates before,
have we?

No.
Yeah, first time for everything.

Alright.

I'm really excited to see
the French flags

on that mystery box,

because I'm thinking this is
a really good opportunity for me

to pull out some of
my French technical cooking skills.

I do have a few French tricks
up my sleeve.

I'm making a craquelin au choux.

I'm using the apples and the thyme
from the bouquet garni,

and I'm going to make
some thyme-infused creme pat.

Yum.

I don't get an opportunity

as often as I would like
to be able to cook French dessert,

so I am so looking forward

to showcase
my French cooking skills.

A-ha!

This is epic.

Like, the setting here in
the town hall in Bendigo is unreal.

Not only do they have
the French ingredients,

their pantry basics are
beautiful local ingredients also.

Jean-Christophe, this is your baby.
Yeah, it is.

What are you looking for?
It is. I'm very honoured.

I want everything done...

Whatever they are doing here
has to be done properly.
Yes.

With quality.
It has to be consistent,
even if it's simplified.

But it's got to be, like,
immaculate.

And if they can use some techniques,
I want un petit je ne sais quoi,

Yeah.

Which is?

Uh, a va-va-voom or...

Finesse.
Ooh-la-la.

Finesse. I want something special.

I want something which is, like,
really demonstrating

what French cooking is about.

Yeah.
Vive la France! A-ha!

I'm a romantic man.

I love love.

They say France
is the country of love.

And I think the romantic side
of a dish has to be present, too.

So the romanticism in a dish,
the food.

It's a lot of love into French food.

Oh, light.

So I'm making a spiral ravioli
with duck, apples and ricotta...

..topped with a beurre blanc sauce.

Yeah.

So that's my French touch
to my pasta.

Beautiful.

I'm using those herbs that we got.

I'm using a lot of thyme,
actually, into the filling.

And some shallots and ricotta
to round the flavour.

But most important ingredient
from this challenge

will be a lot of love.

That's the key
to a good French dish.

Ooh la-la!

Yoo-hoo! OK.

Harry, Harry.

Sometimes when I'm lying awake
at night, I still think

of your lobster bisque.

Oh, really?
Yeah.

Wow.
Excuse me, he's a married man.

Oh, yeah. You're married now.
Sorry, sorry, sorry.

It's just me and the bisque.

But we know you can do French.
Yeah.

So where are you at?

I thought I'd bring, um, like,
a little bit of Australia

and British food
to the French cuisine.

So I'm doing a mussel pot pie.
Pot pie, yeah.

Yeah, now I'm doing a veloute
with the mussel juice
and some cream.

So that'll essentially
be the pie filling.

There's going to be some peas.
It'll blanch. And some mussels.

I guess for me the thing
that is the pressure point

is getting the mussel cooked right.

Yeah. So, voila.

Tiny little things.
They're still nice and plump.
Yeah.

You need to eat this butter.
How good's the butter?

Oh, my God!
It's almost like cheese.
See you soon.

Although there's only two elements
at the end,

the filling and the crust,

there's a lot of different elements
in this dish that are important.

I am making
a classic French-style sauce.

Bloody hot, eh?

I've got mussels
that can't be overcooked.

Even the peas. No-one wants a mushy
pea in a pie.

Then also nailing this puff pastry,

especially considering
how hot it is in here.

JUAN: It's so hot!
Oh, man, you're sweating.

I'm in a pool.
Yeah. (LAUGHS)

There's so much pastry
in here today.

Makes me very, very nervous.

I don't know what's gonna melt
first, my face or the pastry,

but for the dish's sake,
I hope it's me!

So I'm making
olive oil ice-cream sandwiches

with salted caramel
and croissant crisps.

Out of the mystery box,

I'm using the prunes, the croissant,
and that's about it.

Yeah, I'm not using as much.

I am using the, um, olive oil
from the staples, which is local,

which I think is really nice,
so I'm excited to use that
quite a bit.

I've made this
olive oil ice-cream before,

but I usually do that
with setting it overnight.

(SIGHS)

It is a little bit of a risk
setting it today because right now

in Bendigo it's boiling.

Oh, my God. Hot, hot, hot.

NAT: It's so hot in here!
I know, dude, it's boiling.

Why did I wear long sleeves?
Yeah.

What are you making today, Stevo?
STEPHEN: I'm making duck leg.

I've done a trip through France.

I went there with my wife, Gillian.

We did a bit of a food,
wine and sightseeing trip.

So we ate in a lot of restaurants
in the cities,

and then in the countryside

we just tried to pick
random restaurants

out in the middle of nowhere and
just experience

what the French people
would experience.

My knowledge of French food is not
bad and French styles isn't bad.

I would not say I'm, you know,
like a professional French cook

by any stretch of the imagination,

but I use a lot of
the French ingredients

in my cooking,
so it's reasonably good.

I can't speak any French.
My French is limited to...croissant.

I'm gonna cook off the duck leg,
and I'm going to make a sauce

with the mixture of the cider
and the mussels.

So I'm going to actually break down

a bit of mussel meat
and put it into it.

So use it as a bit of

an umami flavour, you know?

What am I going to call it?

I don't know, duck by the sea,
maybe.

Hi, Steve.
Hey, Steve.
Good morning.

How are you two?
Comment ca va?
What's going on?

So I've done my duck leg.

So I've put a bit of, um, butter
and a bit of prune inside it.

And mussels too, with your duck?
And mussels.

I'm actually going to use
a mussel-flavoured sauce

to go with the duck.

A little bit different, I know.
Duck and mussels?

Have you had much...
Uh, you know what? Never.
No?

Wow.
Yeah.

(WHISTLES) Wow. Ooh la-la.

I'm actually going to use

a mussel-flavoured sauce

to go with the duck.

Duck and mussels?
Have you had much...

Uh, you know what? Never.

No?

When you get

a Michelin star chef
tell you that he's never heard

of that flavour combination before.

Obviously, that can rattle
your nerves a little bit.

I mean, you'd be crazy if it didn't.

Oh, mate, I'm sweating.

But hopefully
I can impress Jean-Christophe today.

Attention! Attention,
madames et messieurs!

Quarante-cinq minutes!
45 minutes left!

45! Allez, allez!

What?!
Sugar!
That's tasty.

That is bloody tasty.

Phew!
Yes, it's just pastry and pasta.

Phew!
It's OK.

It's good. It's actually good to see
everything up here.

Hear ye! Hear ye!

(THEY LAUGH)

(CORK POPS)
Ooh! Yippee! You having
a drink already? (SMACKS LIPS)

Lourdes.
Hi.

I'm going to assume
you're doing sweets.
Of course.

You know me. Absolutely.

I'm doing
a olive oil ice-cream sandwich

with salted caramel
and croissant crisps.

Hm!
OK.

Doing ice-cream today,
you are very brave.
Oh, my God, it's so hot.

I'd rather be doing ice-cream
than pastry.

Um...
Oh, I agree,
a puff rough sounds scary.

Poh does not agree!

Poh and Sofia question
whether it's a good idea

to be cooking ice-cream
in this heat.

I'm starting to freak out
a little bit.

So hot.

Right now in Bendigo
it's probably 30 degrees,

something like that.

Oh!

And my ice-cream
has finished churning,

but it's still not set.

This is ridiculous.

You alright, Lourdes?
Yeah.

My ice-cream isn't setting.
Just scary.

I mean, you can't have
an ice-cream sandwich

without properly set ice-cream,

otherwise it'll just turn
into a milkshake.

So I need to get it
in the blast chiller immediately.

Just hope it sets in time.

How are you doing there, Snez?
Going good.

You're going sweet?
Yeah, going sweet today.

Nice job.
Yeah.

When I saw the croissant, it made me
think of a dessert that I had back

at home in the Gold Coast.

I had an ice-cream
with caramelised croissant

and pickled rock melon.

They pickled it
under a vacuum chamber.

I didn't know that you could
pickle fruits that way.

And so today I am making
rosemary ice-cream

with pickled apples
and croissant cubes.

I've never tried
the vacuum-sealed apples before,

so currently I'm running
an experiment

with two different types
of pickled apples,

one that's vacuum-sealed
and one that's not vacuum-sealed.

Where's the measuring cups?

I'm making a standard
pickling liquid

with apple cider vinegar,
water and sugar,

and I also spiked it with thyme.

I think this dish
is classic gastronomy

where French bistro meets gastronomy.

But this is an experiment
with the apples and I hope it works.

First crepe's always a fail,
so that's fine.

Hey, Sav.
Hi, Andy. How's it going?

Yeah, really good.
Bonjour.

Comment ca va?
I'm well. How are you?

What French-inspired dish are you
going to be creating today

with these beautiful
French ingredients?

I'm making a Sri Lankan dish.
Sorry, what?!

With French ingredients.

So there's something called
a little pan roll in Sri Lanka,

which is essentially a deep-fried,
almost like a croquette.

But it's got a pancake wrapped
around it with a filling.

Right.

So I'm making a crumb
out of the croissant.

And I'm using the duck
for the filling.
Like Sri Lankan chiko?

Yeah!
Right.

Our version of a chiko
with an apple mustard chutney.
So I'm excited about that.

Good luck.
Thank you.

Bonne chance.
Thank you.

Comment ca va?
I'm doing a shallot tarte Tatin.

So it's in the oven already.
(WHISTLES)

Very classic French dish.
Yeah.

The most French dish that I could.
Go and have a look.

I know you want to, go on.
A shallot tarte Tatin.

Go on, go on, go on!
Alright, alright!
Go on!

Where are we? Let's have a look.

It's looking superb.

(CORK POPS)

Gee willikers!

Today I'm making steamed mussels

in a sort of, um, manie sauce,

which is like
a classic French white sauce.

Making a duck broth to put
in the sauce as well.

And then I'm going to make

a roasted shallot butter
with a flatbread.

I know that there's butter
in the staples.

It's a beautiful local butter.

I want to taste this.

It's actually really, really salty.

And I've used it in the broth
as well as I'm going to use it

in my cook for the mussels.

So it seasons my dish beautifully.

But I also want to heighten
my skill set

by creating my own butter
for the rest of my dish.

I've never, ever made my own butter.

But I'm so determined
to stand out today.

I'm sweating, brother.

What, you too? It's so hot.

I don't know much
of French language.

I know je t'aime, that it means
I love you.

But, yeah, you have to know that

in a couple of languages, you know?

Spiral ravioli is very tricky

because you have to make
one big piece of pasta.

Yoo-hoo! OK.

You have to make it super thin.

You have to make it in a way
that it doesn't break

and it keeps together
when you boil it.

So, yeah, it is a tricky,
tricky, tricky dish.

And I'm making only one raviolo.

So if that breaks,

I don't have a dish -
that's the only element.

So, yeah, all my bets
are on this big ravioli.

Whoo-hoo!

SUMEET: Alright.

So I've got my choux pastry
in the oven

for my craquelin au choux.

Oh, my God.

And now I'm working
on my thyme-infused creme pat.

So I've tempered the mixture
and I'm adding it in here.

And I'm going to kick in
my creme pat now.

Sumeet.
How are you?

Bonjour.
Bonjour.

The choux's already in the oven.
How are you going to fill
your choux with?

I'm going to fill it
with some thyme-infused custard

and some caramelised apples.

You know what? The creme pat - look.
Yeah.

It's split.

Yes.
It's not cooked enough.

Yes.
Yeah?
OK, chef, yeah.

We would be liars if
we say how great you are.
Of course.

This is not going to go
into the choux. It's too liquid.

I do not want to go into
the pressure test tomorrow.
So you still have time.

The small mistakes may send you
into the bottom four.

You know what?
The creme pat, look - it's split.

Yes.
It's not cooked enough.

Yeah.

So, this is a beautiful dish.

Yes.
But the technique has to be on point.
Yes, Chef.

Can't be a grainy creme pat.
Yeah.

Small mistakes may send you
into the bottom four.

I don't want to be there.
The choux are fantastic!

There you go!
Andy!

We can't open the oven anymore.

I've already done that.
All this thing came up.

They are sublime.
Ah!

You know what they are?
What?
Fantastique!

They are! See? Incroyable!

So you only have to make sure
you rectify the creme pat
and that's it.

OK. Thank you, chef.

There is pressure today
because Jean-Christophe

has a lot of pastry skills.

I mean, that's his first love.

So if I don't get
this creme pat perfect,

it could be a really big issue.

Oh, my God.

So I'm making sure that
I'm cooking the flour through

because that's priority number one.

And once that's done,
I'm chucking it

into the blast freezer.

I need to bring the temperature down
so that then I can emulsify

the creme pat
and get it to be OK again.

I've just got my all my fingers
crossed and hope it works.

Attention, attention!

You have to grant trente,
that is 30 minutes left!

Hey, hey!
(CHEERING)

Romeo! Juliet.

You definitely nailed the force
as much butter as you can

in any given ingredient French
part of the brief,

which is very French.

They're nailing that brief.
(FRENCH ACCENT) Oh-ho!
Oh-ho!

(BOTH LAUGH)

Oh, my God,
mussels take so long to clean!

Nat, Nat, Nat.
Hello.

What are you cooking?
French, or...
I am cooking very French.

Ah!
Yes, I'm terrified, but...

What is it?
It's, uh, moules a la Normande.

OK.
Vol-au-vent croissant patisserie.

That's what's in croissants?
Yeah.

Vol-au-vent with the croissant.

Never done it before.
You're mad.

You're absolutely bonkers. I love it.
That's very clever.

We're rooting for you.
Thank you. Alright.

MIMI: Challenging myself today,
cooking something French.

I'm making a duck pie.
Braised duck pie.

(CORK POPS)

I think I've got to taste this.

Cheers.

Hey, Alex.
Hey, Sofia and Poh.

Hey!
What are you making?

My two favourite ladies!
Yeah!

Out of the four judges.
(LAUGHTER)

I am doing a fettuccine
with mussels.

A creamy cider of sauce.

You just need to make sure
your pasta is perfect.

I know, I can't stress enough!
Perfect!

But how much longer do we have?

Less than half an hour left,

and I feel like I haven't done a lot
of where I need to be right now.

I need to clean and prepare
those mussels as well as cook them,

finish my duck broth
as well as fry my flatbread.

Whew!

And I still have to make
the butter from scratch as well.

That's going to go
with the flatbread.

I've never done this before,
but I know that, essentially,

to make butter you need to overwhip
the cream itself.

I'm second guessing myself.

This looks like it's too watery!

I truly am thinking I should
have just used this local butter,

and then that would have cut out
so much time

in making my own as well.

What an idiot.

LOURDES: So for my ice-cream
sandwich, I've got my biscuits

with the salted caramel ready.

My croissant pieces are crispy
and golden brown.

Every few minutes,

I keep going back
to the blast chiller

and checking my ice-cream

and it's just not setting.

Ice-cream sanger.
Ice-cream sanger, yes.

Excited!

And then croissant crisps.
You know how much
of an ice-cream fiend I am?

Oh, boy. I'm an ice-cream fan too,
so hopefully I live up
to your standards.

Where is it? Can I have a look?
Maybe don't open it.

It's not...

It's not setting in the way
I want it to, so I'm worried.

Are you trying to keep
a secret from me?
Maybe.

It's like...it's a little bit wet.
Trying to keep a secret from me!

You can't keep secrets from me!
Don't open that. Don't open that.

So...
I'm keeping that in there
till after.

OK, is there a plan B?

It's gonna be a really wet biscuit
if it's a plan B.
OK.

We'll see, we'll see.

Oh, God.

I'm starting to think adding
olive oil to the mixture

maybe changed
how quickly it's set.

If my ice-cream doesn't set,
I'm going to be in big trouble.

So, my rosemary ice-cream
has finished churning
and it looks good.

Yeah.
Good.

I'm happy with it, man.

The rosemary came instantly,
but it wasn't overpowering.

It wasn't too little, which I was
a little bit worried about.

And I'm really happy
with the taste and texture

and it just put a smile on my face.

I've got the prunes ready.

I've got my pickled apples

going away, and I'm going to try
and test them later.

And I've got another batch there.

I'm just doing the croissant element
and uh, yeah, pretty, pretty happy.

The name of the game is to make
Jean-Christophe go, "Ooh-la-la,"

not "YOU La-la."

Come on, 15 minutes!
Allez! Allez!

SUMEET: I'm still working hard
on my creme pat.

Yes. Come on.

After chucking it into
the blast freezer, I have been able

to emulsify the creme pat
and get it to be OK again.

Oh, mate.

Oh, thank God for small mercies.

Time to get my choux out of the oven
and it is looking beautiful.

I can see that the craquelin
is really looking crunchy

and well cooked on top of the choux.

The choux has risen,
which I'm really happy with,

and it's nice and crispy
and crunchy and light,

which is what it needs to be.

I've also got to make
my caramel sauce,

which I get on to.

Breathe, Sumeet, breathe.

I've got my apples all chopped up
and ready to go.

So all my elements
are just coming together.

JUAN: I really like French cooking.

I know a few techniques,

like French kissing and...

I'm really happy with the looks
of the raviolo.

It didn't break.
It's all in one piece.

It's looking good and
it's well cooked,

so I'm happy with this.

Hoping Jean-Christophe will be,
"Ooh-la-la. Sacre bleu."

(SPEAKS FRENCH)

They smell fantastic!
Five minutes to go!

(CHEERING)
Come on!

SNEZANA: It's going to work.

There's five minutes to go,

and it's time to take my mussel
and pea pot pie out of the oven.

Look, I'm happy with it.
I think it looks great.

It looks rustic as.

Oh!

The puff's perfect

and I can see the pie filling
bubbling away in the hole

that formed from the heat.

So I think it's going to be tasty.

LOURDES: My ice-cream sandwich.

Got my biscuits with
the salted caramel ready.

I've got the croissant crisps
on the side, ready to garnish.

Um.... Alright.
The clock is ticking.

So, ready or not,
I have to take the ice-cream

out of the blast chiller.

My ice-cream is so runny.

Oh, my God, it's so melty.

It is not set.

Um... I'm worried.

Uh...

Get it on the plate!
You have one minute to go!

(CHEERING AND APPLAUSE)

Hello. Here we go,
here we go, here we go!

Oh!

Nice job, Sue.

That is not what I was expecting it
to look like
when you were describing it,

I'll tell you that much.
It looks better? (LAUGHS)

STEPHEN: I'm doing the plating.
I looked down at my dish.

It looks really good.

I mean, it looks
like restaurant-quality food.

It's got a beautifully prepared
duck leg

that's sitting on
this beautiful pillow of peas.

They're bright. They're vivid green.

I've got this sauce
sitting in a jug. It's glossy.

So I'm really happy with the way
I've treated this food.

But Jean-Christophe has never heard
of mussels paired with duck,

which is my biggest concern,
so hopefully I've pulled it off.

GILLIAN: At this point in time,
I'm not even thinking

about how my dish today looks.

I'm not even thinking about
the work of art that I was,

you know, earlier on, inspired by

and wanted to have so much time
to think about this.

Argh! (GIGGLES)

30 seconds!
Whoa!

(APPLAUSE)

I pour my mussels onto the bowl.

Don't have time for this.

Throw the apples
onto the mussels as well.

And then I'm just pouring
this duck broth into the jug

to make sure I've got it there.

Butter, butter, butter!

(SPEAKS FRENCH) Dix secondes!

Neuf, huit...

JUDGES: Sept, six, cinq,

quatre, trois,

deux, one...

Zero!
(CHEERING)

Hugs.
Oh, sweetie.

Oh, Lachy.

That looks amazing.

SAV: Bro, that looks amazing.

No, it doesn't!

Well...
That butter!

Oh, my God!

Oh, my God.

Today we gave you a stunning box
of French-inspired ingredients,

and from the smells in the room,

I think you might have risen
to the challenge.

The first dish we'd like
to taste is Sumeet's.

(CHEERING AND APPLAUSE)

So, Sumeet, what have you made?

SUMEET: Craquelin au choux
with some caramel apples

and thyme-infused creme pat.

Yeah.

ANDY: They look good.
Yeah.

Oh, wow.

(SINGS LA VIE EN ROSE)

# Je vois la vie en rose... #

This is absolutely fantastic.

Fantastic. It is.
(CHEERING AND APPLAUSE)

Well done.
Oh, thank you, sir.

(CHEERING AND APPLAUSE)

This is very a French profiterole
boudoir-style.

And your salty caramel.

Ooh la-la.

Merci beaucoup.

That's it.

When I bit into that profiterole,
it's really...it's crunchy

on the outside and then
on the inside, it's nice and tender,

which is exactly what you want.

You know we talk about something
being simple but perfect?

Yeah.

That's it right there.

And it's something done
so classically,

but then with a slight twist
with what you've been given

in our French mystery box.

This is your time to shine.
Well done, Sumeet.

(CHEERING AND APPLAUSE)

Fantastique!

Oh, dude! Oh, dude!

David!

DAVID: Hello.

SOFIA: Wow.

Very neat and tidy.

Wow, David,
tell us what you've made.

Uh, I made

a rosemary and prune ice-cream

with pickled apple
and croissant cubes.

I love it.
Have you alternated the colour
of the apple skin on purpose?

On purpose?

Uh, I did two different pickles
as an experiment,

and so one was vacuum-sealed
and one was not vacuum-sealed.

And I tasted them
and it tasted different.

And I tried them together.

I liked it, and so
I layered them differently.

OK, cool.
Yeah.
Beautiful.

David...

..make more desserts, man.

Thank you.
That's awesome.

Thank you.

Velvety soft, creamy ice-cream
that carries that rosemary.

You've got the acidity, that lift

from your beautiful armadillo
dragon scale apple pickles.

And then that croissant -
buttery, compressed, crunchy.

Almost like all the best bits
of an ice-cream sandwich,

but really elevated.

Even just the ice-cream, mate,
the texture of the ice-cream

on a stinker of a day like today
is so good.

Then I thought, "Oh, he's made it
look like a little armadillo

"because he's cute and that's cute."

But no, you actually need
the apple in every bite.

Yeah.
But then it's the symphony
just gets in sync.

Do more of this stuff.
Thank you.

Spot on, spot on, spot on.

(CHEERING AND APPLAUSE)

Harry, let's go!

HARRY: I've got you

a mussel and pea pot pie.

The filling is a apple cider
and mussel juice veloute.

I'm going hard.
(LAUGHS)

Harry, Harry, Harry, Harry.

I don't know how you've done it,
but the two mussels

I had weren't overcooked.

Cooking the mussels
and then heating them through a sauce

should overcook them.

But I think
you've just been really delicate

in slowly bringing them up
to temperature in that sauce,

which the sauce is delicious.

Your sauce is the perfect thickness.
Creamy.

Really quite seductive as a dish.

I mean, just like...
Ooh, Harry.

I keep saying this. I know you've
just got married.

He gets married, now he's seductive.
He's a married man!

This is... This is...
This could be a honeymoon dish.

I mean, I just want to keep
eating it and I'm going to.

And the only thing
it's really missing, I think,

is a nice glass of crisp white wine.

It's the type of dishes
you will find in Auberge.

Driving, park the car.
You just want one dish.

THE dish, you know?
And that's what it is.

Well done, well done.
(CHEERING AND APPLAUSE)

Thanks, guys. Thank you so much.

Salut!

So good.

Let's go, Alex.

ALEX: Mussel fettuccine
with a cider cream sauce.

SOFIA: Mussels
are really perfectly cooked.

Still juicy,
still got their freshness.

As for the pasta, I think there's
a bit of room for improvement.

OK.

For this, I found myself
really trying to chew

a little bit more than I would like.

OK.
Thanks, Alex.
Sorry, Alex.

Let's bring it, Nat.

(CHEERING AND APPLAUSE)

NAT: I made a Normandy-style mussels
with a croissant vol-au-vent.

ANDY: The croissant part,

I thought it was creative
and I still do think it's creative.

But do I think it's better
than a vol-au-vent?

Probably, no.
Thank you so much.

Next up, Lourdes!

Oh, sugar.
Sorry. It's gonna be messy.

Sugar, sugar, sugar.

Oh, it's dripping, Lourdes,
I hate to tell you.

Was meant to be

an olive oil ice-cream sandwich
with salted caramel

and croissant crisps,
but my ice-cream didn't set.

How are we going to eat this.
With a straw.

So when you put them
into the freezer,

did you have your moulds
already waiting in the freezer?

No. I should have.

I should have. Yeah.
You would have saved 10 minutes.

Yeah, that would have
been really smart.

Anyway, it's a shame.
Yeah.

Thanks, Lourdes.
Good luck, yeah?

OK. Next one. Gill.

I'm taking it up knowing
that it's not how I would have

loved to present the dish.

I've never done
a pressure test before

and I'm not about to try
and send myself there.

But if the judges
don't like this dish today,

I know that's where I'm going to be.

VOICEOVER: In the mood to cook?

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OK, so, Gill, tell us,
what is your dish?

I've made steamed mussels
with pickled apples, a duck broth,

flatbread,
and roasted shallot butter.

I made the butter as well.

Butter from scratch?
Yeah, yeah.

ANDY: Oh, no!

Is that a beard?
That's a big old beard.

Sorry.

So, the butter,

you've been busy
doing something like this,

which I admire you, of course.

Well done.

But it was not necessary.
Yeah.

You've been given some butter,
a local butter, which is superior.

You should... Huh!

Really applaud you
for doing the butter

and making the bread.

But, unfortunately,
the bread is very cardboardy.

Also, um, it's not really
quite the kind of bread

you'd put butter on.

You know what I mean?
OK. Yeah.

It's also not the kind of bread
you dunk into broth.

Yeah.

Like, the beards in the mussels,
they can't be.

No.

The mussels were nicely cooked
though, so that's a plus.

But this just seems like all
of these weird things

that have tried
to come together on a plate.

Yeah, 100%.
And it hasn't.

Yeah. I appreciate your feedback.

Thank you.
Thanks, Gill.

Thank you so much.
Thanks, Gill.

Good luck.

(CHEERING AND APPLAUSE)

Oh!

Can we taste your dish,
please, Juan?

(CHEERING AND APPLAUSE)

How are you?

Ravioli-ish?
Ravioli-ish.

You know what?

Before we start plunging into this,
it looks very artistic

for you to be able to make
a pasta shape

and to keep that shape.

How the hell did you manage that?

I don't know.
Is it plastic or what?

Bendigo magic!

Wow.

Your pasta work is impeccable.

It is so thin.

And I can't believe you had that
long sausage and managed to roll it

all together without it popping.

Like, it's incredible.

Beurre blanc, really, really good.

Texture was amazing.

Balance, I thought was really good.

Keep pushing yourself.

Thank you.

Thank you. Thank you.

(CHEERING AND APPLAUSE)

Next one, Sue.

SUE: Apple tarte Tatin,

salted caramel sauce

and a prune
and apple cider ice-cream.

OK!
That looks luscious!
Amazing!

OK, so I want to smush my face
into that.

Yeah, I'm pretty close.

The ice-cream is, - oh! -
where is it?

Yeah, can we have
some more ice-cream?
Where can I lick some more?

Yeah, I wanted, like,
six more scoops.
The ice-cream's good.

This is a delicious
Sunday lunch in France.

Tarte Tatin.
Whee!

Et voila!

Sav.

SAV: Duck and apple pan roll
and a little dipping sauce,

that's very mustard
and apple cider forward.

You get a roll, you get
a croissant crumb that's crispy.

You get the crepe inside
that's another layer there.

Delish.
Thank you.

Hey, Snez,
let's see what you've cooked.

(CHEERING AND APPLAUSE)

What have you made?

SNEZANA: So I made apple cannoli

with some mussels, peas,
beurre nantais.

The sauce I loved it, I thought it
really linked the mussels

to the sauce.

That salinity from the mussel juice
really ticked it off.

Thanks, Snez.
Thanks, guys. Thanks.

Josh!

JOSH:
Chiffonade shallot tarte Tatin.

Prune and cider glaze over the top.

Your shallots are so delicious.

OK!

They're, like, really jammy
and chewy, which I love.

Thanks, guys. Cheers.

Mimi's.

Hello.

I made an apple cider-braised
duck leg pithivier.

Oh, that smells good.
That smells really good.

Mimi, ripper of a pie.

Absolute ripper.
It is rich. It's got guts.

It's like super chunky
and delicious.

You know it's duck, which is great.

I actually got me a little bit
nostalgic from my electrician days.

(LAUGHTER)
Thank you. Mimi. Well done.

(CHEERING AND APPLAUSE)

Give me a hug. Come on.

The next one, and I believe
the final one, is Stephen.

STEPHEN: Jean-Christophe
is a French chef

that's cooked probably
every French dish there is,

and he's never had
mussels paired with duck.

So if Jean-Christophe says
the mussels don't work

with the duck, I am going to be 100%
in elimination.

JEAN-CHRISTOPHE:
What, what, what, what, what?

So, Stephen, tell us,
what did you make?

I made duck by the sea.

POH: Ooh!
Duck by the sea?

Yeah, so...
I love that.

So if I understand, you've mixed
a mussel or shellfish with a duck,

which is very unusual.

Duck and mussels.
Yeah, hence "duck by the sea."

Alright, let's have a look.

Stephen...

..I think you're turning into
a little bit of a saucier,

because that sauce is spot on.

It's got just enough
seafood flavour in it.

And who would have thought?
Duck and mussel.

It is delicious.

The sauce, like, spot on.

Like, you're really starting
to kick goals there.

And, like I've said,
if you can cook protein,

you can make a good sauce,
you're winning the battle, really.

This is...

(CLICKS TONGUE)

..delicious.

You did something I never,
ever, ever did in my life.

And it's the right richness.

So I just gave you my... (CLICKS
TONGUE) things, yeah?

So you stay there one minute
for 30 seconds, I just come back.

Because...
No-one knows.

..because it's a French theme,
I thought from now, from now,

I want you to take this
in your kitchen...

(LAUGHTER)

..and enjoy.

Because what you've done there
is fantastic.

Aww.
Aww, he's blushing!
You've gone a bit red there, mate!

Well done. Bye-bye.

(CHEERING AND APPLAUSE)

Unbelievable.
I nearly had tears in my eyes.

It's fine.
Me too.

I'm nearly crying with him!
Yeah.

STEPHEN: I'm just, like, stunned
and blown away.

I can't believe it. Huge moment
for me, that. Massive moment.

Was probably the highlight
of my cook so far.

The taste of France
in the heart of Bendigo.

Ooh la-la!

Jean-Christophe, what do you reckon?
They make you proud?

Well, how well you did.

Honouring French ingredients today
was magnifique, and vive la France.

POH: Great dishes aside,
there is a pressure test tomorrow.

And four of you
will be cooking in it.

If I say your name,
please step forward.

Lourdes.

Gillian.

Nat.

Alex.

Unfortunately,
the four of you are in danger

of going home tomorrow.

It's not all doom and gloom
because we're back on the road

for your pressure test.

We're going to be exploring more of
the gorgeous Goldfields Region.

We'll see you soon.
See you tomorrow.

(CHEERING AND LAUGHTER)

VOICEOVER: Tomorrow night

on MasterChef Australia,

the road trip continues.

The surroundings are beautiful,

but it's bittersweet

because it's a pressure test.

And someone's journey...

Oh, my God.

I'm just a hot mess.
There's no way I can do this.

..will come to an end.

(SOBS)

Captions by Red Bee Media