All language subtitles for Masterchef.Au.S16E24.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously,
on MasterChef Australia...

Darren Purchese!

You'll be making my...

..cherry blossom!

Oh!
Wow!

..Darren's dainty
and delicate dish...

Oh, my God.

..was a doozy of a pressure test.

I don't know how these little fellas
are going to handle this.

Let's go, Pezza.
Let's go, Pez.

Let's go.
Can't stop shaking.

They gave it their best
and rose to the occasion.

It is seriously very good.

Look at the fine chocolate work.
The shine on the cherries.

Let's have a look in the middle
of this cheesecake.

Oh, that is perfect.

Look at that.

But Sav had to say goodbye
to the MasterChef kitchen.

I'm walking away with a lifetime
of love,

so couldn't ask for anything better.

Tonight, it's time for redemption.

Who will cook their way
back into the competition?

Let's do this. White aprons.

My roomie Savi left yesterday,
and going into this challenge today,

I think I'm extra nervous because
I don't have my sidekick with me.

I don't know what's ahead.

I'm wearing a white apron, though,
so that's a good sign.

Feeling good?
Yeah. Feel good today, mate.

Thanks, gentlemen.

(CHEERING)

Good morning!
Here we go!

Come on, crew.

There's only eight.
Eight's a random number.

Ah! What's going on?

What have we got in store
for you today?

The math ain't mathin',
because there's 12 of us

and there's eight benches set up.

Morning, everyone.

CONTESTANTS: Morning.
Woo!

I'm looking around this kitchen.

We've got benches. Tick.

White aprons. Tick.

Four judges.

Tick, tick, tick and tick.

Everything appears to be in order.

But, boy, oh, boy,
do we have a surprise for you.

Oh, no.
Oh, my gosh.

Are you ready?

Yes.
Uh-huh.

Because we are about to blow
your minds.

Oh, yeah!

None of you...

..will be cooking today.

(CHEERING)

These guys will!

(CHEERING)

Ah, the gang's back.

All the ex-contestants,
they're back!

ALEX: This is the best thing ever.
All my friends are back.

Oh, I'm so excited right now.

Can we say hi?
Yeah!

Welcome back.
Bring it in.

I'm flipping out,
like I miss these guys so much.

And Sav just left yesterday,
and I miss her the most.

So your old mates
aren't just here to say hi.

Today,

they are here to earn their place
back into the competition.

Yes!

By the end of the day,

one of these guys will be wearing
a white apron again.

Khristian, talk to me, mate.

There's like a bit of a jig
going on. He's a happy man.

I haven't lost the jig, mate.

It's stuck with me like a twitch.

It's been glued.
No, it's...this is unreal.

What's been happening?
How does this feel?

This opportunity to go again is one
that will not be taken for granted
by any of us.

You've been cooking a bit at home
or what?

Oh, yeah. I've been concocting
some brilliant panini ideas,

designing some menus and, uh,
just keeping the dream alive.

Love it, mate.

Sav, it's been a bit of
a 24-hour roller-coaster for you.

Yeah, I need therapy after that.

So...
So do I!

We both do.

It's... Very excited to be here.

Juan de la Cruz.
Yes!

Thank you for the welcome.
It feels so lovely.

Give us another smile again.
We miss your smile.

Ding!
Kling!

Guys, embrace this,

'cause second chances
rarely come around.

In season one, I actually came back
on a wild card to come second,

and then I waited 12 years
to come back for Back To Win

to come sixth.

But, hey, it's OK
'cause I'm here now.

OK, you guys in white aprons
get to sit back and relax today,

'cause you'll be watching the cook
unfold from the gantry.

Everyone else,
you can head to your benches.

Smash it.
Get on the gantry!

Smash it, dude!
I can't wait to watch you cook.

So I bet you cannot wait to find out
what you are cooking with today.

So...

..lift your cloches up...

..now!

Hey!
Ooh!

(JUAN LAUGHS)

Garden! Garden?

No way.

Interesting.

Righto, crew, as you can see,
we've given you some secateurs,

some gardening gloves
and a little envelope.

So you can go ahead
and open that envelope

and see what's inside.

Oh, OK.

Parsley!

Ooh, yes!

That is right - today
you'll each be cooking with a herb.

And we've given you the tools
to pick them yourselves,

fresh from the beautiful
MasterChef garden.

Khristian, what'd you get?

Rosemary.
Oy!

I came in today
wanting to make lamb,

and I just got rosemary.

I'm happy.

Steph, what about you?
What do you got?

I got mint, and all I can think of
is a cocktail.

OK. Make a cocktail.

That'll be fine.

Jonno, you happy?
I got thyme.

You got thyme?

We could all do
with a little more of that.

Lil from London, what'd you get?

I haven't missed that.

I got basil.

Basil! Lovely.
Mm.

Sav, what'd you get?

I got chives.

Chives!

Sri Lankan food is my strength.

But we don't necessarily use herbs
at all except for curry leaves.

So I have a little bit of a panic
wondering what I can do.

Snez, can't tell if you're happy
or sad or...

I'm happy! Parsley,
what's not to like?

I love parsley.
I use it in everything.

I never...I never miss
a dish without parsley.

So, is this like a sign?

James, what are you running?

I have got tarragon.
Whoa! That's a cracker.

Nice!
Juan, what'd you get?

I got coriander.

Oh!

What?!

So you've got 75 minutes to bring us
a dish that could change your life.

You can cook whatever you want,

but you must include
your assigned herb in your dish.

The garden is yours.

Your time starts now!

(CHEERING)

Let's go!

Have fun, guys.
Love you guys.

I'm so excited.

I'm back, baby. Let's do this.

Rosemary.

This is our chance to get back into
the MasterChef kitchen for good.

Hello, sir.
Hello.

How's life, bro? How you been?
Oh, good. Good.

Good to see you. I missed you.
You too.

Parsley, here I come!

Today, I'm fighting
with everything I got.

And you know what?

I'm not letting go.

Last week, when I left, there was
one thing I was regretting,

is not doing a Serbian dish,

not doing a dish
from where I grew up,

not doing a dish that I eat at home

and I make at home for my family,
for my friends.

Let's give it a go.
It's beautiful. It's delicious.

It's homey.
It's packed with parsley.

So let's do it.

Let's go, Snez!
Yeah!

So I am going a Serbian feast today.

So it's going to be
a beautiful capsicum

stuffed with, uh, like
a little Scotch fillet

and parsley and garlic and chilli
and all the stuff.

So it's going to be sitting
in the sauce.

I'm going to make bread as well,

and I'm going to have parsley oil
on top.

Here's my little Serbian feast
for you.

I would love the judges to see

this is the sort of food
that I grew up eating.

And if you come to my house,
this is what you get.

Ay, ay, ay, ay, ay!

Nothing change.
I'm still crazy and hectic.

Ooh la la, Khristian.
What meat cut do you got there?

Lamb.

Rosemary and lamb are like
peanut butter and jelly.

It's amazing.

My first dish in this competition,
it was, like, so simple.

So I've got eye fillet
with red wine jus and pom puree,

roasted garlic potato.

I think you've done a fantastic job.

And I think it is stunning.

To have my hero, Jamie Oliver,
like my dish, it was amazing.

I just love to create simple foods.

That's what I love.

But today, I'm not just going to put
up a salted and peppered lamb rack.

I want to do something
that's going to show people

I deserve to be here.

My dish today I'm going to be making
is a roasted lamb rack

with roasted cauliflower puree

and an orange and cumin glaze
for the lamb.

I just want something that's going
to reflect A - Khristian,

but also B - how far I've come
in this competition.

I've got a butcher watching me,
and it's freaking me out.

How was my Frenching?
Looked nice. Looked good.

I'll give you a job, if you don't
make it, back in Tassie.

Fly down to Tassie.

On the first day,

it was a dish of new beginnings.

It's another one of those today.
You bet, yeah.

It's going to be really interesting
to see what they choose

to represent themselves
with a second chance.

With herbs.
Yeah, can't forget the herbs, so...

I'm excited for Snez.
Yeah.

I think she just went out
on a bad cook.

Super strong contender.

I know she's got that fire.

Yeah.
We've seen it.

So I think Khristian, for me,
I think was the one.

He loved cooking. He's passionate.
I was quite impressed.

But anyone has a chance.
Big time.

And I think, you know,

life is all about learning
from your mistakes.

Yeah.

And see what happens.
I'm pumped for today.

(SIZZLING)

So I have coriander.
That's my ingredient.

So I'm gonna go
out of my comfort zone.

I'm gonna cook something
that I never cooked before.

I've been told that I play it safe,
always going back to my roots,

to the Argentinean cuisine
and making empanadas.

So today I'm gonna cook
something different.

I'm gonna impress the judges.

That's what I'm going for.

Hello, guys.

Juan de la Cruz!

How are you?
Good.

So I'm making
a blue cheese panna cotta

with a crown of butternut pumpkin,
with pickled pumpkins,

coriander oil
and coriander crisps on top.

You are pushing it out.
Yeah, I'm trying to.

That boat is well and truly
out to sea.

I want to surprise you guys
with a nice dish.

I love blue cheese.
OK.

I love blue cheese.
I love blue cheese.

And...
But...

But?
It has to be managed.

Yeah, yeah, yeah.
You know? It's Goldilocks effect.

Not too little, not too much.
Not overpowering. Yeah.

In my elimination before,
the dish was out of balance.

This is another thing that I want
to prove with this dish.

I know how to balance flavour.

This is fun!

OK.

Today, I'm making
a Sri Lankan banquet.

My mother's dining table used
to groan under the weight

of how many things would be there
for a dinner party,

so, 100%, I think
I'm channelling her today

in doing this.

Savi?
Hey, Sav.

Hello.
Welcome back.

It's like I never left.
It's been a long time.

It's so weird.
What are you cooking?

Uh, I'm making a Sri Lankan banquet.

Yes!
Yes.

Sorry, was that a bit loud?

Can you run us through
the components?

So, a black pork curry, prawn curry,
a potato curry,

a pickled mustard eggplant...

Whoa.
..and a cashew and chilli crisp.

And rice, obviously.

Sav, it's like you've been flirting
with us

with all your Sri Lankan dishes
in the past.

I've just wanted the full banquet,

taking the relationship
to a new level.

You're getting food
like how my mum would feed you

if you came to our house.

Channel, channel...

Good luck.

I'm a little bit nervous
about my chives.

We don't use herbs at all
in Sri Lankan food.

What's the chive element, Savi?

Like, I don't know.

I don't have capacity
to think at the moment.

Oh, my God.

If I don't figure out a way
to get the chives into the dish,

then why am I here?

Why do I deserve to be back?

Second time's a charm!

You have one hour to go.

Let's go!

(SIZZLING)

Whoo!

Whay-o!

Hi, Steph.
Hi, Andy.

How the hell do you work this thing?

I think it needs some Andy love.

So, temp?
I want 80 degrees.

Whoo!
Alright, Steph, what are you making?

I am going to make a, um, zucchini
and parmesan mint-filled pasta,

because I love my pasta, of course.

Like a ravioli
or something like that?

Kind of. You shape it
like a ravioli,

then you'd twirl it around

so it's like
really more, um, pretty.

Spanakopita pasta.
Uh... See what it is.

I've actually just recently
learned it.

Did I hear something
about a parmesan custard?

Yeah.
It's gonna be, um, quite thick.

Yeah.
But still almost, like, saucy.

So in between a custard and a sauce,
almost.

And that's what the pasta
is going to sit in?

Yeah, really beautiful and decadent
and indulgent. Yeah.

And I'm going to do
a gorgeous mint oil.

So really highlighting that mint
as the hero.

Love it.
Thank you so much.

I'm just so happy to be back

and to be able to show everybody
what I've got.

Go, Stephi.
I'm going, I'm going.

Good, babe.

I'm using basil and I'm making
a pan-fried salmon fillet.

And I'm doing it
with a green chilled broth.

Um, I just wanted to do something
that's my kind of food.

Something kind of light, fresh,
tastes really good, to be honest.

You good, Lil?
Yeah, I'm good.

A bit shaky, you know.

Oh, I feel you, dog.
I'm shaking like a leaf.

Today, I'm using thyme.

The dish that I'm doing
is a pan-roasted chicken

with potato puree and a jus.

It feels great to be back in
the MasterChef kitchen again today.

It feels like I never left.

What are you whipping up, Jamesy?
I'm cooking some beetroot.

With, like, a strained Greek yoghurt
with tarragon through it.

Like you might do
kind of mint through it.

Yummy!

Rosemary. Gotta use it.

I'm like, why grab a brush?
I've got a brush right here.

45 minutes to go.

Got to get my lamb in the oven.

Get it roasted to temperature.

Khristian.
Hello, Andy.

You got rosemary and you put it
with its best mate.

That's it. I was so happy.
Lamb.

We've really missed your energy
and your smile in here.

Thank you. I missed it.

What's it like to be back
in the kitchen again?

Amazing. I've, um, absolutely hated
being back at work.

Love my work,
I just hate being back there.

When you come somewhere like here,
this is where you want to be.

Yeah, yeah, yeah.
You got a taste of the magic, eh?

I did. I was so excited.

So tell us what you're making.

Today, I'm doing a roasted lamb rack
with an orange and cumin glaze,

roasted cauliflower puree,

and there's
some char-roasted Brussels sprouts.

How do you want your lamb cooked?

Um, cooking it straight to 52.
So a nice red pink in there.

So how do you want your lamb cooked?
Medium rare.

OK.

Andy grew up similar to me,
an Aussie household.

And he would know lamb.

So I've promised a medium rare lamb,
and I need to deliver.

Cook, baby.

Let's go, Savi, girl.

I've got the chives as my herb.

It is absolutely crucial
that the herb is the feature,

but it's just thrown me, like,
completely thrown me off.

Oh, my God.

I just suddenly remember
a Sri Lankan pennywort sambal,

which I usually make at home
with either parsley or kale,

but I'm just hoping that it works
with chives,

and it's a really great way to,
like, keep the colour of the herb

and just showcase its flavour.

It is raw chives
that are shredded finely

with desiccated coconut

that I've moistened up
with a bit of water.

It has salt, pepper, lime juice
and green chilli,

and it needs
a little bit of sweetness.

What's that, Savi?

Sri Lankan treacle.

If this is actually going to be
my last cook in this kitchen,

I want to do it representing myself.

It's a mini little cute version

of my mum and my family's lunches.

My mum passed away six years ago,

and I just want to honour
the memory of her today.

So I'm making my panna cotta mix
with the blue cheese here,

the cream and milk and gelatine,

and it's going to go
straight into the moulds now.

Um, so blast freeze.

So let's see if we can get it
moulded and nice.

I never cooked anything
like this before.

I made panna cotta before,
but sweet panna cotta.

The combination of flavours
is a big risk.

The coriander and the blue cheese
is not a common combination,

but it exists.

This dish actually is so important
because I've been known,

and I'm proud of it,
for my Argentinean food,

but also I want to prove
that I can do different cuisines,

different flavours, and it could
open new doors and open a new path

into the MasterChef kitchen.

Good pace, Juan.
Keep it up, brother.

Thank you, guys. Love you.

We love you!
Love you, too!

OK.

(BEEPING)

Who's beeping?
Is that you already, Juan?

That's yours.
Me?

Yeah.
I didn't even turn it on.

Stuffed capsicum is a traditional,
authentic Serbian dish.

It's almost a national dish.

I'm getting this beautiful piece
of steak with some onion,

loads of parsley.

I'm getting it ready to stuff
the capsicum,

and then I get on
to making my bread.

I feel great, but I think
I'm also underestimating time

that I need to do -
I'm doing too much again.

So...I need to pump!

So dough needs to go in a warm oven
to prove.

OK, how hot is this?

As I'm checking my oven,
I kind of realise...

I don't...

I only have one oven.

Juan, are you using oven?

Yes.

I need two ovens for this dish.

I need it for bread
and I need it for my peppers.

Oh, my God!

Gonna have to change my dish!

Alright, guys! 40 minutes to go!

Let's go! Allez!

Oh, my God, I just realised that
I'm going to need to use two ovens

at the same time.

Oh, Khristian, are you using oven?

I sure am, darl.

Uh, James, are you using your oven?

I am, I'm afraid.

Oh, my God,
I have to change my dish.

(EXHALES DEEPLY)

John, are you using oven?

Oh, yeah, I am.

Lil, you using your oven?

I started panicking -
I need to change my dish.

Steph? Steph, are you using oven?

No.
Can I use it?

Um, yes.
Are you sure?

Yes.
Oh, my God, love you.

Thank you, thank you.

Oh, my God. I'm so sorry.
Thank you.

Mwah-mwah-mwah-mwah.

Love you. Thank you.
You're so welcome.

Oh, my God, what a stress.

I almost had to change my dish.

And then I know I'm back on, baby.

My bread is proving.

I'm going to get my peppers ready
to go in the oven

with this beautiful tomato sauce.

Oh, Snez, so beautiful!

We're over half way into this cook,

and I'm just starting
my orange and cumin glaze

and candied orange zest.

Think sticky ribs. Barbecue ribs.

Same thing, but for lamps.

It's pretty cool.

What's important about a glaze is

it just elevates the flavour
of the meat.

I'm all about simple food,

but I need to do something
that's going to set me apart

from the phenomenal competition
we have here today.

And I'm not going to do that

with just some average Joe Blow
cut of lamb.

I need to make
this cauliflower puree

accompany the lamb so nicely.

I want a bit of texture,
I want some bite.

I want a hummusy, gritty vibe.

It's just going to make it
so flavoursome.

It would mean the world
to be back in this competition,

purely because I have so much more
to show and prove to myself

and learn.

Let's go, baby.

Andy, what's cooking?

A lot is going on out there.

I think there's
a really good mixture

of people learning
from what they did wrong

and then cooking something

that they kind of regret
not being able to do in the kitchen.

Yeah.

Snez is doing a feast
of Serbian food.

Yes!
I can imagine.

There's like this stuffed capsicum
and stuffed tomato number.

There's a bread going.

For me, it was more about
how beaming she was.

Hey, there's another feast out there
that I'm pumped for,

which is Sav's.
I could have guessed.

So she's doing a Sri Lankan number,

and she's got something
like seven different elements.

I'm also looking forward to Steph.

She's making a pasta coil
and her herb is mint.

It sounds really fascinating to me.
Sounds very interesting.

Not everyone is playing
to their strengths.

Some people are trying to stand out,
namely Juan.

So he's doing a blue cheese
panna cotta with roasted pumpkin,

with coriander oil.

The blue cheese is a little bit
of a risky element.

Is it too much? Is it too little?
So we'll see.

Yum. I'm happy with my chive sambal
for my banquet.

Oh, spicy.

It's got the really lovely
chive flavour that's mellowed out

with the coconut and the lime
that I put in.

Hell yeah!

My potato curry is done.

My eggplant and mustard pickle
is out of the way.

And I've got my deep-fried cashews
and curry leaf crisp with treacle

done as well.

Done.

Now I have to pay attention
to that black pork curry

that's been in the pressure cooker.

Yeah, Sav! How's it going?
Oh!

Spilling?
Yes.

But it's also nice and gelatinous
and tender, which is what I want

because I'm about to finish it
in the curry sauce.

I know this is a Sri Lankan feast,

and this is what we're all desperate
to eat from you.

How many different components
are there?

Seven.
Seven?

Well, seven if I don't decide
to axe the prawns,

which I really don't want to do.

I don't want you to axe the prawns
either.

I still need to get,
like, the rice done.

I still need to finish the pork.

And I'm thinking that maybe
the prawns are going to be the thing

that's going to get the axe.

Oh, Jesus. Milk right in my face.

(LAUGHS)
Oh, no!

I laugh because my mum's voice
just pops into my head

in that moment.

Because she would say,
if something bad happens,

that was something worse that was
going to happen to you later -

the juju leaving the room.

Smelling good, Sav.
Thank you.

Ha-ha! That's lovely.

So I feel like I'm on track
right now.

I've got the filling down pat
for my pasta.

Um, so I'm just going
to roll that out.

When creating the pasta shape,
it is so unique,

and I've only just started doing it,

you need to make sure that
the pasta dough is not too dry,

otherwise it will crack.

And you don't want any water
in that pasta as well.

Look how cute she is!
I love her!

Oh!
Isn't she gorgeous?

She is. She's very curvy.

I've, um, learnt it from
a little Sardinian restaurant

in South Yarra recently,
all these pasta tricks.

I'm like, I need to bring one
to the table.

Did you work in the kitchen
during your time off?

Yes, yes, yes, I did,

and I just fell in love
with this place.

It looks like a very beautiful,
very pretty dish.

Do you think this is going
to be cooked evenly?

Um, yes, yes, it has.
I've done this a few times before.

This will take about 10 minutes.

I think we're really excited to see

how these new skills will play out
for you today.

Thank you. I am too.
You know what?

You sound so more confident
for some reason.

Yeah, I think...
'Cause she's been training
in a restaurant!

I do feel good.

I'm feeling quite confident
in what I'm doing.

Oh, stunning.

15 minutes left!

(CHEERING)

I'm doing my bread now.

14 minutes to go.

Get my bread for my Serbian feast.

It's proved beautifully.

I kind of shape it quickly.

Bread goes in the oven.
High heat.

It usually needs 10-12 minutes.

So that looks great.

I'm getting onto my dip.

Snez.
Hi. Hi, chef.

Hi.
Hi, Sofia.

I hear there's a feast on the way,
and I can't see anything.

You must be...
Cooking in other people's ovens!

Oh!
So you are using two ovens?

Two ovens. And I'm so glad.

Double weapon?

Double weapon.
Double threat.

So, what are you doing now?

This is like a Serbian dip.

It goes beautifully with bread.

It's like a fetta...
It's called kajmak.

You might've tried it. Yes.
I have. I like it a lot.

With the hot bread.

Even if I just present that
and it's yum,

I'll be happy with that.
So you're very confident?

Yeah. I'm confident.
This is dishes I love.

And there's a dance
that comes with it.

Yeah, Snezi! Whoo!

Cannot wait for the Serbian feast.
Oh, yes.

You look amazing, by the way.
Thank you!

Every time, like,
I cook something traditional,

crank up the Serbian music,

which is not something
I usually listen to.

But you have to have it, you know?

(LAUGHS)

(VOCALISES)

Yeah.

(WHISTLING)

You tasting everything together,
Jonno?

Yeah, I've tried it.
I'm pretty happy with it.

10 minutes to go.

I've finished up earlier
than expected.

I'm happy with everything.
I gave it a good crack.

I want the chicken to be juicy
and moist in the middle.

It's nice, it's tasty.
It's classic.

Last 10 minutes, I'll just
mess around with the plate,

make sure it looks pretty.

Fingers crossed, this is enough
to get me back in the comp.

Nice, Sav.

That belly looks delicious.

Look at the colour!

Thank you.

I've got to make sure my rice
is cooked through,

which it's coming along.

Uh, the pork is looking really good.

It's almost done.
I still need to get my prawns in.

I am stressed because I did promise
seven elements,

and I'm only working on six.

And time is not my friend.

Are you still not cooking
your prawns?

Are we getting prawns?
Are we getting prawns?

Oh, my God.

Are we getting prawns?

I think about my mum,

who would be up so early
in the morning

and she would literally
make cashew curry at 5am.

I still remember that
because I could smell it

and I would eat it
before I got to school.

And I realise that I know the grit
and the drive she had in her,

because it's the same grit and drive
that I've got in me.

We're in control.

We're in control, we're in control,
we're in control.

I started the day off
wanting seven elements,

and I want the seventh element.

Who the hell makes a prawn curry
with five minutes to go?

Utter madness.

Let's go, gantry!
Five minutes to go!

I pulled the lamb out of the oven.

It's sitting at 46 degrees,
a little bit under what I want,

but by the time it's in the pan,

it's going to get that extra two to
three degrees I need before resting.

Lamb is a very strong,
intense flavour

that if it's overcooked,
it dries out and it's gritty.

And if it's cooked perfectly,

that thing is as pink

as a beautiful rose
on a hot summer's day.

Yes!

Oh, beautiful. Look at that.

My blue cheese panna cotta
actually set.

And it looks beautiful.

This dish is just an experiment.

I'm nervous, really nervous
about the combination of flavours.

Pumpkin with blue cheese
and coriander.

But I'm happy. Eee-uu!

I try the panna cotta.

The blue cheese is balanced.

And I'm just hoping that they...

..they feel all those flavours
that I felt.

And I hope they love it!

I'm so happy with the gorgeous pasta
filled with sourdough, zucchini,

mint on parmesan custard.

That looks gorgeous.

I want the judges
to see my creative side.

Oh, nice, Stephi.
And then a mint oil...

Yeah. Yeah, Steph.
..drizzled at the end.

Feeling great,
other than the obligatory

like beetroot crime scene.

Uh, yeah. Feeling really good.

You know, over the last few weeks,
I've just been cooking for family,

so I've taken that energy
into today and cooked something

that I would be happy to serve
to my friends and family.

Hopefully, the salmon is still
a bit pink in the middle

when they cut into it,
um, but, yeah, for me, it's fresh,

it's light,
it's exactly how I want it to be.

Um, for me,
this is my kind of flavours.

So, yeah, we'll see.

This is your chance
to rewrite history.

One minute to go!

SNEZ: Steph, thank you, I love you.

Oh, that's alright.
Lifesaver!

Hot stuff coming out.

ANDY: Plate up, Snez.
Come on, Snezi.

Plate up, Snez.
Let's go. Get your plate.

My capsicums...

It's exactly how I wanted it.

It's exactly how you would get it
if you come to my home.

A classic, authentic Serbian dish.

Altogether, it should have
that sweetness of capsicum

and the acidity
from that fresh tomato-y sauce

and beautiful fatness
of that steak filling,

saltiness from that dip.

It should all just come together

and be nicely soaked
into that bread.

Go, Savi!

It wasn't a leisurely walk
through a banquet,

it was a marathon.

And I just hope

I've hit the brief
with my use of chive.

Bring it home - you have 10...

ALL: Nine, eight, seven,

six, five, four, three,

two, one!

(CHEERING)

I'm so happy.

Being back here,
having a chance to come back.

People counting, screaming,

it's just...it's a rush.

This dish has strong flavours
competing.

So hopefully the balance
is alright.

What a crazy day!

I'm happy I've done
something traditional

and I'm happy with the flavours.

I enjoyed it -
I enjoyed this cook a lot -

and I'm definitely here to stay.

Well, the energy in here
was electric.

It was great to see those faces
back in the kitchen again.

You've got to remember, though,
we are looking for the top dish

to get their white apron
back into the competition.

And the first dish
we'd like to taste belongs to Juan.

The combination of flavours
is a big risk.

But today I want to prove...

"Look, guys, I'm bringing you
all these flavours

"and they're going to work
together."

Hi, guys.

Lovely to see you.
Hey, Juan.

Juan, what have we got?

So I made a blue cheese panna cotta
in a butternut pumpkin crown

with coriander oil
and pickled pumpkin, too.

Great.

Well, let's see
if the risk has paid off.

So, Juan,

I think the combination
is quite exciting.

With this, uh, it's not
the strongest blue cheese.

But the way you did it
in the panna cotta

and to try to combine together
with coriander...

Oh, I like it.

Thank you.

Thank you, Chef.

I think you've really nailed
the panna cotta.

It's really soft and rich
and luscious.

And you've got the Goldilocks effect
right.

So I like blue cheese,

I don't love it,
and it is perfect for me.

Uh, hey, your panna cotta
had a good old wobble to it,

like it was dancing.

There you go.

Always!
Yeah, he does.

Thought it was in there somewhere.

Mate, you've done
what I didn't think

you'd be able to do.

You have made
all those harsh flavours

come together.

I think the only thing
I would have done was halved

the pumpkin in height.

But all in all,
surprising and well done.

Mate...
Is he getting a white apron?

You never know, Juan.

You never know.

Thank you, mate.
Wonderful.

Khristian, come on, mate,
let's have it.

If my lamb today is cooked
beautifully and pink,

this could be my chance
of getting my white apron back.

Hello.

What's the boy from Broady cooked?

I've made a cumin and orange glazed
roasted lamb rack

with a roasted cauliflower puree

and some hibachi-roasted
Brussels sprouts

and some candied orange zest.

I'm zoning in on that lamb.

Is it cooked in the middle?

I want it to be nice and pink.

I think you already know this,

but if you want back
in this competition...

..this lamb has got to be perfect,
right?

Yeah, pretty much.

(INHALES SHARPLY)

Oh, man.

I'm nervous.

Let me know how it goes.
(LAUGHTER)

ANNOUNCER: In the mood to cook?

Grab your aprons
and try these delicious

MasterChef-approved recipes on:

Looks good.

(CHEERING)

That is...
That is rare, medium rare!

..absolutely perfect.

That's the vibe.

I think the most impressive thing
about the dish is

the waft of rosemary
throughout each element.

Firstly, roasting the lamb
on the rosemary, beautiful.

Like, it's scented the flesh
perfectly.

And the cuisson on the lamb
is amazing.

I miss you in here.

And I think
you're a breath of fresh air

for this whole place, so thanks.

It's just good eating.

I prefer a deadly smooth puree,

but I see
what you're going for there.

It almost has
that hummus-like texture.

I've enjoyed the combination
of orange juice, cumin.

I can see you're not made
for perfection.

And I admire that, because you stick
with what you like.

What you see is what you get.

No xixi. Yeah?
Thank you, Chefs.

Yeah, brother.

Well done, brother.

Like that.

Ready, Steph?

Go, Stephi!
What have you made?

I have made a...
I think it's a crown pasta.

I kind of just made the shape,
but I think it looks beautiful.

It is on a bed of parmesan
and smoked cheddar custard

with a gorgeous
and vibrant mint oil.

Were you happy with mint?

I've been focusing so much
on Sardinian cuisine,

and mint works really well
in Sardinian cuisine,

so I think it was actually
a really good choice for me.

Beautiful.
Well, I reckon we can get stuck in.

Totally can tell
that you've been making pasta

since leaving the competition

and focusing on that.
Thank you.

Because the pasta work
is not only well done,

but it's quite unique in that shape.

Steph, thank you so much
for showcasing mint in pasta,

'cause it's not
a really known combination,

but it is very Sardinian.

It's stuffed full of that filling,

so I really love the generosity
around it.

Thank you.

I would say, though, the thing
that's missing for me on your plate

is just a little bit
of uplift somewhere.

Just that extra squeeze of lemon...
Yeah.

..or a bit on the side.

Steph.

JC.
It's so nice to see you

with so much confidence.
Aw.

I love your introduction
of parmesan custard,

because effectively it's very rich,

it's very cheesy.

It is actually a great support
to the dish.

Oh, thank you!
So I like it.

I like you. Thank you.
Well done.

Nice one, Steph.

The next dish is from Lily.

I have made
a coconut basil chilli broth

with a pan-seared salmon fillet

and a chilli sesame oil.

It's just such a classic Lily dish.

The only thing that's missing
is seasoning, lady.

Really? OK.
Yes!

James.

I love your shirt, by the way.
Thank you very much.

Turn around, give us...

Oh, my God!

I have made roasted beetroots
with a tarragon oil, broccolini,

with a tarragon Greek yoghurt.

The tarragon really gives it
this lovely anise-y flavour.

It just goes so well
with the beetroot.

Just keep doing what you're doing.

Next up, Jonno.

Pan-roasted chicken breast
with potato puree and chicken gravy.

Using thyme is so romantic...
Sorry, I mean, aromatic.

Sorry.
(LAUGHTER)

I'm not trying to make a play,
because he's such a sexy boy.

(LAUGHTER)
Oh, get out of here!

It was beautiful and simple
and succinct.

And that's all that dish
needed to be.

It's just whether you've done enough
with your time.

Aha!

Thank you, guys. Appreciate it.
Well done!

The next dish we'd like to taste
is Snezana.

So proud to present this dish today.

Honestly, any place,
even if you go, in Serbia,

to these, like, little rustic cafes,
this is what would you get.

It's packed with parsley
and it's beautiful.

That looks heavy!

Are you alright?
I'm so sorry.

Yeah. Oh, the bread queen is back.

I am looking forward to this.

That looks good.
Smells good.

So today this is stuffed peppers
with tomato sauce,

like a Serbian kind of dip
called kajmak and a bread.

So I'm really happy to have
this second chance

to present
something from my own culture.

I'm just coming in.

Go, go.

Is it a double dipper?

Like...?
Up to you.

You can even have just bread
and a dip.

Or you can just go all together.

So...

I'm going to just speak
for all of us.

Mm-hm. That's good.
I'm not speaking.

My mouth's full.

This is delightful.

It is everything
that good cooking is about.

It's wholesome.

It's about your heritage.

It's so tasty. I love it.

Thank you.

When you go to your dip,

I loved it because...
Yeah.

Is it fetta?
Did you put some fetta cheese?

There's a bit of fetta as well.

Right, the fetta, the saltiness,
that richness is lovely.

But the way you did it,
it was nice and soft.

Because you've got that kind
of sweet, subtle, sour tomato sauce

which is super vibrant.

Then you've got the sweet peppers
that are stuffed with the beef

and the pancetta,

and it's just leached out
all that flavour

into the pepper and the sauce,

so it's quite on the sweet end.

And then you hit it with that,

and it is just like
everything explodes.

You need to cook this food
more often, whatever happens.

Please keep me.

Like, in this kitchen,

if you do get a white apron today.

Because it looks good,

but then it's backed up
with flavour.

Thanks, Chef. Thank you.

Thanks for the oven!

Sav.

I am so proud of this banquet.

It's just so much of myself
and my memories of my mum

and my family's lunches and dinners.

You are a machine.

Sav, are you trying
to prove something?

You've made six dishes.

Seven, if you include rice,
in 75 minutes.

I'm Asian,
I always include the rice.

Can you walk us through
these multiple dishes?

So I've made
a Sri Lankan black pork curry,

a coconut milk prawn.

I've used the chives
in a chive and coconut sambal.

Um, there's deep-fried cashews
and curry leaves.

Eggplant and mustard pickle.

Um, there's a creamy potato curry.

And, of course, rice.

I always say this,
because I'm always carrying my mum,

but I think I channelled her energy
today.

She would wake up at 5:00
in the morning, or before,

before all of us were up.

She would make our breakfast
and the lunch for after school

within an hour.

And that was never
one or two things,

it was a full, proper meal.

And she would then get dressed,
get ready, put a sari on,

match her earrings to her shoes,
to her handbag, to her make-up.

Wow.

And be out of the house with us
by 6:45.

And I never understood that drive
to, like, get that done

for your children.

And I don't have kids, but...

I'm getting very emotional.

I'm my mother's child.

Love you, Savi.
Love you, Sav.

Sav, every time you cook,

we feel all of that emotion
with you,

and I think we're all thrilled

that you get the chance again today
to bring that into the kitchen.

Thank you.

I think it's time to take a seat
at Savi's table.

Can you just help me out, please?

I don't know what to start with.

The perfect bite for me to start...
OK! Yeah, we're on.

..would be a little bit of the rice.
Yep.

A little bit of the prawn
with the sauce,

a little bit of the chive sambal
and a little bit of the pickle.

Yep.

And then I'll go back
after I've had a bite of it

for the pork.

OK. You really thought about that.

As far as feasts go,

Sri Lankan feasts...

..it's an absolute belter.

It's so interesting
how it goes together.

The pork curry is big and robust
and fatty,

and then the potato curry
is quite mild and light.

Just trying to, you know,
pat it on the back

and calm it down before it goes
and flips its lid.

They are perfection
when you eat them together.

I'm so happy about the pork.

It's one of the best examples
of pressure cooker done well. OK?

It is so tender and juicy
and all that.

What ties it all together
is this cooling coconut sambal,

which traditionally
does not use chives.

No.

That was really clever
because you've incorporated

the key herb, your herb,
into the challenge

without sort of having to let go
of anything about who you are.

Such beautiful food.

I felt really emotional,
like I feel really emotional now,

talking to you about it.

And I've...

It's because of you, obviously.

And it's...it's so clear
that you have

that intergenerational know-how
with cooking

that is such a privilege to have

but such a privilege
for us to eat as well.

So regardless of what happens,

thank you for bringing it to us
today.

Thank you.
Thank you, Sav.

JEAN-CHRISTOPHE: Good luck.
Good luck.

I just really hope
that it's enough...

Love you!

..to get me over the line.

(LAUGHS) Give us a cuddle.

Well done.

Thank you, darling.

There was a lot of excitement
out there today

and a lot of great dishes,

but only one of you can wear
your white apron again.

If I call your name,
please step forward.

Sav.

Oh, well done, Sav.
Yeah, Savi.

Snez.
Well done, Snez.

Sav.

That Sri Lankan feast,
it was personal, it was skilful.

And above all else,
it was delicious!

Thank you.

Snez.

You saw it with your own eyes.

We could not stop eating your dish.

But one dish used their herb
in a more creative way.

And that was you...

..Sav!

You're back in the competition!

Alright!

Just... I'm actually shaking now

because I think the adrenaline
is, like, wearing off and...

..I just want to say that

this is not going to be wasted

'cause this is just almost
a new beginning for me again.

So I'm just very grateful.

Well, Sav, I believe this is yours.

Come and get it!

As a welcome home present...

..you are immune
from Sunday's elimination.

Oh!

Hey, you're having a day off!

Everybody else,

we absolutely loved having
the family back together again.

So thank you.
Thank you.

Well done, everybody.

Sexy boy!

Jonny, let's go!

Having this opportunity
was beautiful.

Today I learned -

cook what you love.

This is what I enjoy doing.

And this is what I'm going
to be doing from now on.

So nice!
So nice.

(LAUGHS)

ANNOUNCER: Sunday night
on MasterChef Australia...

It's Rick Stein!

..with international
culinary royalty...

Do something like this,
and you'll probably be fine.

(LAUGHTER)

..this elimination will be sink...

..or swim.

I've never been more nervous
in this competition than right now.

Oh. This is so not working.

Nat should absolutely play her pin.

(EXHALES)
Be careful, darling.

I really hope
she makes the right decision.

Captions by Red Bee Media