All language subtitles for Masterchef.Au.S16E25.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously
on MasterChef Australia...

You'll be making my...

..cherry blossom.

Ohhh!

This extraordinary pressure test
was the end of the journey for Sav.

ANDY: This kitchen, it ain't gonna
be the same without you.

Or so we thought.

Fantastique!

In a surprise second chance cook...

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

..they whipped up dishes
worthy of a comeback.

ANDY: It's an absolute belter.

POH: It's just good eatin'.

This is delightful.

It is everything good cooking
is about.

And Sav won her spot back
in the competition.

Tonight, it's a masterclass

and an elimination

with an absolute legend.

How do you feel?

Nervous.
Yeah.

Black apron day is always
a heavy day.

Black aprons, mate.

Yeah, let's do it.

But I am beyond determined
to maintain my position

in this competition.

(APPLAUSE)

Good morning!

Let's go, everybody!
I know it's black apron day.

Alright! Here, fishy, fishy, fishy.

Fishy, fishy!

Ooh! Look at this.

Harry, that is the biggest
I've ever seen you smile.

I'm the fish guy.

It's what I love.
It's what I'm passionate about.

I can't wait to find out
what the challenge is today.

Right. Sav, let me tell you,
you are missing out.

I know.

Even though today's an elimination,

I reckon you're all going to be
pretty excited

about what we've got in store.

He's been on TV for nearly 40 years.

Yes!

We know who this is, don't we?

He's written almost 40 books.

He's travelled across the world
to experience the food

that it has to offer.

Yep.

Stop it.

With an empire of restaurants
throughout the UK and Australia,

he's fed celebrities, presidents
and queens.

And me.

He takes what is simple
and just makes it special.

Yes.

I think you know who I'm talking
about.

It's Rick Stein!

Morning!

Very cool.

HARRY: I'd say if, like, a Saturday
chilling at home on the couch

is down here and wedding day
is up here,

I'd say Rick Stein...cooking
for Rick Stein is probably like,

here, maybe here.

Haha!
Incredible.

Rick, it's such a pleasure
to have you here.

Well, it's so nice to be back.

Tell us what you've been up to.

Well, I've been all over the place
as ever,

filming in Nepalese restaurants,
Korean restaurants,

Filipino restaurants.

Lots of fish, of course.

It's just been fascinating
just to see the way

that food is developing.

What is it about seafood
that keeps you so compelled?

Well, I think apart from anything
else, nothing in life

is so exhilarating
as fresh fish simply cooked.

OK, it's time for business.

Today is a two rounder.

For round one,

you're going to be making us...

..a raw seafood dish.

In just 30 minutes.

30 minutes?

Wow.

We want you to bring us something

that's going to impress
the king of seafood himself.

But before we see what you'll do,
we're going to see

what the one and only Rick Stein
is going to do

with his raw seafood dish.

Wow. OK.
Cool.

Incredible. Who can say that they get
a private masterclass

with Rick Stein?

I'm so excited.

It's a raw fish dish, of course.

I've got a lovely piece
of tuna here.

Honestly, I think tuna in Australia
is as good as it gets

anywhere, really.

The first thing I'm going to do,
of course, is just slice my tuna.

Now this dish is actually mine.

You know, a lot of the times
I'm cooking other people's dishes,

particularly if I'm travelling
around the world.

But this one I came up with
in Australia one New Year's Eve,

and I thought, how well
would passionfruit go

with raw seafood, essentially?

So here's the dressing.

First of all, the passionfruit,
which I've already scooped out.

And then I've got some chilli.

Because one of the things
about this dish

is it needs to be quite hot.

Of course the lime juice.

Some nam pla, some fish stock.

A little bit of sugar now,

because I do like this combination
of sweet-and-sour.

And then of course the coriander.

So now all I'm going to do now
is just pour this over the top.

I am a huge fan of Rick Stein

and this is a dish
that I would devour.

I would not share it with anybody
except a bottle of wine.

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

Righto. Nat, Pezza and Josh Clarke.

You want to try the goods?

Yes!
Absolutely.

Ooh, that depends!

What you should be tasting
basically is passionfruit,

of course, but a mixture
of hotness from the chilli.

What do you think?

It's delicious.
Beautiful.

It's so good.
Good, isn't it?

Yeah.
I would say so.

All my favourite things
are in my mouth right now.

Like, I love passionfruit, I love
coriander and I love tuna.

It's beautiful.
It's like a flavour bomb.

Righto. Time to get started.

Alright. You've seen Rick in action
and now it's your turn.

Remember, you have only 30 minutes.

Bring us a mouth watering
raw seafood dish.

The four least impressive
dishes will send their makers

into round two, where
one of you will be going home.

OK.

Right.

Contestant.

Are you ready?

CONTESTANTS: Yes.

Bon chance!

Because your time starts...

..now!

I mean, this is the best
supermarket on the planet.

Oh! Classic, Harry.

Ah!
Nice.

I'm such a fan of Rick Stein.

I've been watching him
from a young child.

I actually used to wag school
to watch him on TV,

so this is really cool to be able
to cook for such a legend,

an absolute legend.

I am pinching myself.

Today I'm making a tuna
and watermelon salad

with crispy nori chips.

First things first,

I get onto my watermelon

so it can sit, absorb
all the gorgeous flavours

whilst I'm preparing my tuna.

Beautiful knife work, Alex.

Perfect cubes a little bit
larger than the watermelon,

because the watermelon are not
the star of the show today.

It's definitely the tuna
that's the hero.

I'm here and I'm cooking
for Rick Stein,

and it's a very surreal moment.

Perfect.

I like the pounding sound, babe.

Absolutely love this challenge.
Having Rick Stein in the house,

you can see the contestants
are absolutely buzzing.

Oh, that smells beautiful, my oil.

I think today is all about choosing
the right seafood

for whatever you're going to do

and making sure that you don't
overpower that seafood.

POH: Rick, what are you hoping
to see out there?

Well, exactly that, really,
'cause, I mean,

you've gotta respect the seafood.

It's really going to be about
the balance, as it always is.

But with the time limit,
you've got to make good choices

because round two is a tough one.

Oh, yes.
So exciting.

Yeah.

HARRY: If I'm serving a raw dish
to Rick Stein,

I know exactly the part of the
kingfish that I want to give him.

The middle section of the top loin -
that's got a beautiful texture.

It's still nice and fatty.

Oh, mate, have we got a challenge
for you.

Oh, I've been praying that there
would be a challenge like this.

I think, like, Rick and I,
we've got a similar philosophy...

..philosophy of seafood.
Yep.

Like, simple and letting the
ingredients do the talking.

So I'm doing a kingfish
tan plum crudo,

um, lemon seawater
split with parsley oil,

and then like a Mediterranean
sort of, um, salsa.

Is there any part of you that feels
a bit of extra pressure

because it's, like, absolutely
your challenge?

This is the most excited but the most
nervous I've been the whole time.
Yeah.

Good luck, mate.

I can't go out in the seafood
challenge. It just can't happen.

So I'm giving it everything
I've got.

This is going to be chaos.

Hey, Mimi, what's going on?

A little tuna tartare with a pickled
mussel vinaigrette

with potato chips.

Lovely combination.
What are the flavours in the tuna?

So I'm doing chilli, garlic,
shallots and then capers.

Now, I think the thing
for you and for everyone, Mimi,

is that a quick cook is all
about making good decisions.

Yep.

30 minutes is not a lot of time.

So today is going to be
one hell of a rush.

A quick cook is a good cook! You are
halfway with 15 minutes to go!

Pezza, straight onto the scallops
there, mate.

Oh, they look good.

Yeah. Look, today I'm going to do
something that reminds me of you.

Uh, a scallop ceviche, which I do
with orange and lime.

I'm gonna make a Hawaiian style tuna
poke with roasted macadamia nuts.

Beautiful mes, Lachie.

Today I've chosen
the arrowhead squid

and I'm going to do a squid ceviche.

I need to get these squids
cleaned ASAP

and to get them
curing in the lime juice.

Doing a good job with the squid.

Thank you. Yeah.
How's that?

A compliment from Rick Stein
straight off the bat.

I know. Can you just pinch me real
quick, make sure I'm not dreaming?

Whoa. OK. Punchy.

Punchy. Punchy. Punchy.

Today I'm making squid noodles
with green sauce.

I'm preparing the squid
in a way that is in its rawest form.

In Thailand, we just leave the skin
on.

Hello, Nat.
Hello.

Hi, Rick. How you doing?
Hello, Nat.

So just to make sure I understand,

it's a raw squid
in the shape of noodles

to sort of act like that
vessel for your sauce.

Yes.
OK.

So you're keeping the skin on?

Yes, I am.
That's good.

The skin is perfectly edible,
but people always take it off.

But you don't need to.

We've never taken the skin off ever.

And I also think it looks
good as well. So...

Mm. I think for you, Nat,
the key is all about preparation.

It's a short cook.

You know your way around flavour,
but you're doing something

that's quite fiddly.

Yes, 100%.

That's what I'm worried about today
because otherwise it's going to be,

you know, too thick.

The acids won't penetrate it.

Good luck, Nat.
Thank you.

So, I'm cutting the squid
into thin noodles.

I still need to cure it.

If my squid noodles don't cure
for long enough,

the skin could be too tough to eat.

This is taking way longer
than I thought, though.

SAV: Oh my God, Sumeet.

The colour is so beautiful.

It's absolutely stunning, Sumeet.

Oh, thanks, mate.

Today we're cooking a raw
seafood dish for Rick Stein.

How many times you came on the show?

About 5 or 6.
Oh, really?

Yeah, yeah. Over the years. Yeah.

We're at that part
of the competition now

where we have to do something
that is different

to really be able to stand out.

Sumeet!

Hello.
What's the dish?

So I am making a raw red snapper
with a basil garlic oil.

OK.

It's actually inspired by one
of Josh Niland's recipes.

I'm very interested to see
how this goes.

But make sure your dressing
backs it up

because there's two components.
Yes.

Both of them have to be perfect
to keep you out of round two.

Absolutely. Thank you.

OK.

I'm doing tuna with raspberries
with an apple puree

and covered with beets.

I think I've got an interesting
idea, but the trickiest thing

is balancing it all, because
I've never eaten it before.

My dish is a lightly smoked salmon

with some oyster
and lime mayonnaise.

I can't see myself pulling
this all together

if I don't really leg it.

Time?
Less than five minutes, Gill.

Thank you.

Oh my God. I'm currently frying up
my little chips

that are gonna accompany
my watermelon and tuna salad.

And then I've got a plate.

So, uh...

I'm pushing.

OK, I have to move on.

It is so hard cooking in this
kitchen with half an hour.

Like, these minutes just go by
so quickly.

My potato chips are done.

I move on to my tuna tartare
and pickled mussel vinaigrette.

I'm using the brine and the oils
from the pickled mussels,

and it's just really oily
and really briny.

I add a bit of honey because
I just feel like it could use

a little bit of sweetness.

I really hope I haven't
thrown the flavours off.

Attention, attention, everyone!

Three minutes left!

(APPLAUSE)

ANDY: I hope they're all well
on their way to plating.

SOFIA: They're not. (LAUGHS)
Some people are.

Like, you need the finesse
with something like this.

Can't just be something
you slap on a plate.
Yep.

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

Like, the seafood guy presenting
a dish to Rick Stein.

I've had shaky hands in this
competition, but right now, like,

I wouldn't even call what
my hands are doing shaking.

It's more like convulsing.

But somehow I've got to roll up this
delicate kingfish and plum

into a sashimi rose shape.

Yep.

Oh, man.

I just hope I can get something
on the plate.

RICK: We're almost done!

30 seconds to go.

ANDY: Come on! 30 seconds!

SAV: Oh my God, Gill!

That's amazing.

Thank you!

I'm so excited for Rick
to try my dish,

but I've only cured my squid
for a few minutes.

I don't know if that's enough time.

The skin could be too tough to eat.

Whew!

Hope you're all done!

Ten! Nine! Eight!

ALL: Seven! Six!

Five! Four! Three!

Two! One!

Done!

JEAN-CHRISTOPHE: That's it.
We're done.

(MUFFLED)

Oh my God, it looks beautiful.

Ohhh!

Sumeet!

SUMEET: I'm really excited that
I could put a dish like this up,

because it's not something
that I would generally make.

I'm hoping I just stay safe
in round one so I don't have to cook

in round two, but if it's round two,
game on.

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

..Alex.

Yeah, Crispy! Whoo!

It's scary enough having
the four judges,

but Rick Stein is also there.

That looks stunning.
It looks cool.

Thank you.

My smile could not be larger.

Ah, but I'm also so nervous.

Alex.
Andy.

A little birdie...

..said that you used to wag school
to go and watch Rick Stein.

Gosh, really?
Yes, I did!

Really?

I used to call sickies, and I would
spend the whole day

watching food programs.

A bit of a responsibility
for truancy there.

But I was learning, I was learning.

Good point.

It's a total honour to be here
in front of you right now.

What'd you make?

This is my watermelon and tuna
salad with nori chips.

Well, let's have a go.

(CRUNCH!)

That sounded crispy.
Yeah.

(CRUNCH!)

(CRUNCH!)

(CRUNCH!)

Alex, that is a belter.

Plain and simple.
Yes!

Well done. That is amazing.

Thank you, thank you.

Is there any left?
Did you polish it off?

No, I ate it all.

And I ate it all because, firstly,
it's your best looking dish yet

by a country mile.
Oh, cool.

It was clean and concise, but most
of all the flavours backed it up.

I really liked that nori
and rice paper.

And I think it just goes really well
with the watermelon and the tuna.

It's just sort of a delight.

Thank you.

I don't encourage people
skipping school,

but if it ends up with a dish
like that, go for it.

Oh, cool. See, Dad?

Well done.
Thank you so much.

Thank you.

Rick Stein thinks my dish
is fun and delicious,

and that is all I need.

Josh Clarke!

I made a squid ceviche with a salsa
verde with fried squid wings.

That's delish.

POH: I think your salsa verde
is perfect.

It's really vibrant and has got
just the right amount of heat.

I think you've done a great job.
Thanks, Poh.

Let's have it, Lachie.

Hawaiian tuna poke with roasted
macadamia and chilli oil, soy

and sesame oil sauce.

Brilliant.

You're not looking for the subtle
taste of tuna in a poke.

You're just looking for
the combination.

And I just think
it's a great combination.

Thank you.

Next dish is Gill's.

Ooh, that's a sexy little plate.

It is watermelon and tuna
with a jeow som dressing.

I like that because
it's just so fresh tasting.

That checkerboard effect is very,
you know, eat with your eyes first.

Thank you so much.

Pezza.

I made my Asian-inspired
scallops ceviche.

I really loved that actually, Josh.

You kept it simple, allowing
the seafood to speak for itself.

Thanks, chefs.
ANDY: Thanks, mate.

Hey, Mimi!

Let's go!

It is probably one of my favourite
platings I've ever done

in this competition.

Nah, clever.

Oh, wow.
Great!

But I was dressing things
very aggressively

at the end of the cook.

If the flavours overpowered
the tuna, I could be in danger.

Mimi, what have you made us?

MIMI: This is Mim's tuna tartare
with potato chips.

Rick?
Oh. Thank you.

Plating a ten.

But it let me down with flavour.

Hmm.

For me, I just got honey.

Honey, honey, honey.
Yeah.

And it takes so long to get away
that you don't get to enjoy

the beautiful tuna.

Needs a bit of lift, whether that's
acid, a sprinkle of salt,

a little bit of creaminess.

Just a bit of relief from the honey.

Thanks, Mimi.
Thank you.

Hearing the judges' feedback, I know
I've missed today's brief,

which is don't overpower
the seafood,

so hopefully I don't end up
in the second round.

The next one we want to test
belong to...

..Sumeet!

I'm really liking the look
of my dish.

This is so outside of what I would
have normally ever done.

Mmmm!

So, Sumeet, tell us,
what have you made?

A raw snapper.

With a basil, garlic
and shallot oil.

Mmm!
Very intrigued to try this.

First of all, I really like the look
of the dish because it's pretty.

I really like the dressing.

I love the flavour of
fresh basil through there.

It reminded me a bit of the Italian
way with raw fish crudo

because they use olive oil,
but with that extra dimension

of the basil.

Thank you.

It's so delicious.

I love that you used snapper,

because a lot of people don't use
snapper for ceviche.

And there's this beautiful fragrance
in the oil

with all those gorgeous herbs
you used.

There's no way that plate of food
would have come up like that

on day one.

And that shows you your growth
in the competition.

I think you did a really good job.

Ohh!

Well done, Sumeet!

As I'm moving along, I'm getting
a little bit more confident

in my cooking, but also
backing myself a bit more

with my cooking skills.

That was great feedback in there.

The next dish belongs to...

..in French, 'Arry!

'Arry, 'Arry!

Mm!
Oh, yeah, nice.

What is the name of your dish,
please?

So, this is kingfish and plum crudo

with a lemon seawater and parsley
oil and a Mediterranean salsa.

Let's have a look.

I like it.

I think the plums work really well
with the kingfish.

They're very nice and tart.

I just thought it was very simple.

You know, sometimes I've been out
catching kingfish and you come back

and you think, the only way
I really want to eat this is raw,

because it just is
so much better raw.

So I'm a bit of a fan,
to tell you the truth.

Thank you.

It's fresh. It's light. The plums...

Whew!

So not too sweet and
a little bit compote-ish.

The perfect texture.

Harry, this is your day,
this is your challenge,

and you've succeeded.

Well done.
Thanks, guys.

I didn't want to put this on
at the start of the day,

because it'd be pretty embarrassing
going home wearing this, but, uh,

I think it might be time.

The fish guy.

(LAUGHS)

Next up, we've got Darrsh.

Today's dish is a riff on, like,
an open New York bagel.

So you've got salmon sashimi
and silk and tofu cream.

I think if you're going to present
single slices so distinctly

they need to be thicker.

I didn't really go for
the tofu creamy sauce.

There was nothing in there
to sort of give it any lift.

It's very ambitious.

I just didn't think it was
particularly successful.

Thanks, Rick.

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

I have made tuna and raspberries
with apple puree and beetroot.

It's pretty big on the raspberry.

It's just overpowered
that yellowfin tuna.

Yeah.
Appreciate that.

Sue!

(ALL GASP)

I have made you a smoked raw salmon
with some oyster mayonnaise

and some lime mayonnaise.

Yeah, I mean, you've got
all the flavours there,

but I think it's just made it
too complicated.

OK. Thanks, everyone.

ANDY: Thanks, Sue.

We'd love to taste your dish, Nat!

Yeah, Nat!

NAT: My dish is looking really good.

Cocktail.

SOFIA: Oh, that looks beautiful.
RICK: That looks great.

I'm a little bit nervous
because that texture of the squid

needs to be al dente.

Nat, what's the dish?

I've made squid noodles in green
sauce with desert lime, sea grapes

and ice plant.

Nat, that sauce is fire.

It's got the perfect amount of heat.

It's really zingy.

But you haven't done justice
to the seafood.

It was really, really chewy,
that squid.

Um, well, I disagree.

I must say I found the texture
really satisfying.

Thank you.

The sauce was dynamite.
Like, it's classic you.

It hits so many things that I love.

I didn't mind the chew,
like, of the actual flesh.

What I have a problem with is
you're not cleaning it,

because curing it has only
made the skin like floss.

Today was all about making
good decisions with the seafood

and what you put with it.

What you put with it
was ten out of ten.

But in terms of the preparation
of the squid itself,

I feel like that could leave you
in trouble for me

because you can't eat that.

Yeah.

Thanks, Nat!
Thank you.

Well, earlier, Rick showed us
his raw talent.

And you had to return the favour
in just 30 minutes.

A few of you were in the running
for catch of the day.

Alex.

Fantastic, fruity fish.

Lachie.

A well balanced bowl.

Yes!

And Harry.

Kingfish by this kitchen's fish king.

Heyyyy! Hazza.

Great work, everyone.

Impressive dishes aside,
we are looking for a bottom four.

If I call your name, step forward.

You're cooking in round two.

Mimi.

David.

Nat.

And...

..Sue.

The rest of you, you're safe.

You can join Sav on the gantry.

Round two...

..the people I'm cooking with,
is actually really hard.

Everyone is such a good cook.

Obviously I have the immunity pin,
but I don't want to play it.

Not yet.

Alright, you four,
it's time for round two.

We've seen what you can do
with seafood in its raw form.

Now it's time to show us
what you can do when you cook it.

Roll up your sleeves because we want
you to cook a fish feast

for the five of us.

Your feast must include a seafood
main as well as at least two sides.

You'll have 75 minutes.

And the cook that brings us
the least impressive seafood feast

will be going home.

Your time starts now!

Go, guys!

Lots of garlic.

Tomato.

Oh. Canola oil, canola oil.

It feels pretty devastating
for me to be in round two.

(CHEERING)

But I definitely don't want
to go home, so...

Fishy feast for five
with two sides - bring it on.

Pfffft....

Rice...

I'm hoping that I can showcase, like,

how my family would eat in Thailand.

Usually on the floor
and we'll all just be hands in.

So today I'm making deep-fried
whole garfish with papaya salad

and sticky rice.

Let's go, Natty.

The Seafood King is here.

I mean, Rick Stein.

You're the king of simply
cooked seafood.

Well...
The king.

We keep calling him the king.
Can someone get this guy a crown?

I do think that the fish mains
are quite tricky, you know?

So really, what I'll be looking
for is quite simple dishes.

What we'll be looking for the most
is the way the fish

or the shellfish are cooked.

POH: I think cohesion is going
to be important as well.

Like, we don't want to see
one fantastic main dish

and then two weirdos on the side.

Yeah, yeah.
It has to go well together.

You really got to rein this one in.

Think about having some
friends over for dinner.

Yes.

What would you cook them
at a master chef level?

MIMI: Fish main and two sides.

I'm just stumped by this idea
of having sides.

So I'm just thinking about
regular Friday night, Mum's place,

rice and fish dishes that all
complement each other.

I'm dedicating this cook
to the strongest women in my life.

My mum and my grandma.

This is the way I grew up.

And I wouldn't have it
any other way.

ANDY: I'm getting Chinese vibes.

Yeah. If I'm going out, I'm gonna go
out the way my mum and my grandma

taught me to cook.

What's the dish?

I was actually perplexed
by this challenge

because Chinese cooking,

we don't centralise on a main

and sides.
Mm.

So my idea is to do three mains.

A scallop fried rice, steamed prawns
and my version of Cantonese clams.

It comes more naturally to you

in the style in which
you've learnt to cook.

Yep.
But have you set yourself too much?

Thanks, guys.

Three mains is a lot to do
now that I'm thinking about it.

God.

But let's just hope
I pull this off today.

(EXHALES DEEPLY) Deep breaths.
Deep breaths.

DAVID: Look, it's not ideal
to cook twice.

I'm actually really
neurologically spent.

So I'm going to revert back
to something I would cook at home

and it's going to be simple,
but I like it, it tastes good.

Nice, David.

So today I am making a hot smoked
salmon with couscous salad

and a fennel salad.

Go, Davey. Beautiful fillet.

You got this. Keep going.

I love salmon. I cook it at home
on a weeknight

when I want something quick.

I live in an apartment.

I can't smoke fish in the apartment.

And so the work around that
is to use liquid smoke.

Are you doing a cure?

Um, I'm going to do, like,
a hot smoked salmon.

Sick.
Liquid smoke.

It's an ingredient
that I really love.

It's all that smoky flavour
in a bottle.

It smells great, mate.
Cheers, bro.

And I'm using that as the marinade
for the fish.

Good work, Dave.

You've had 15 minutes.
One hour to go.

ANDY: Come on, everybody!

(CHEERING AND APPLAUSE)

Today I'm making a salt baked
whole ocean trout

with a side of roasted potatoes
and roasted carrots.

I love your idea, Sue.
Feast fit for a king.

Rick Stein king.

That's it.

I've cooked this dish before,

and I know a one kilogram fish

will take about 20 minutes.

But I've never cooked a fish
this size.

This is a very big fish.

When I've done this in the past,
it makes the flesh really moist.

You can just peel the skin
back and it's divine.

Sue, that looks like an absolute
feast.

So it's a little bit risky,
but based on my judgement

from past cooks, I think
it will be ready in time.

Hello.

This should be right up
your alley, right?

Bit of a feast, for the fam?

Yeah, but I've got a whole baked
ocean trout in the oven,

which is salt crusted.
OK.

And so it will now bake
until it comes to temperature.

I'm aiming for 48 degrees.

It's currently only on seven.

Your face just scared me, Andy.

If that thing just...the temperature
does not move for a long, long time,

then you're going to need a plan B.

Keep an eye on that fish.

Yes. I'll be watching that...
I have got my...

..thermometer like a hawk and see
if it's doing anything.

Because...

If there's no fish,
there's no dish.

I check the temperature
on my salt baked ocean trout.

It needs to get to about
48 degrees,

but it's only sitting at about eight.

Everything's riding on this cook
today

because if I don't get that fish
cooked, I'll be going home.

So I've got to make this work.

So I decide I'm going to leave
the fish in the oven,

but I'm also going to come up with
a backup plan.

Oh, that's a smaller one.

So I take a rainbow trout.

It's about a kilo.

I know it takes 20 minutes.

Is she doing a second one?

She's doing a second smaller
one, just in case.

That's such a smart decision, hey.

Sue, how are you?
Hello. I'm in a panic.

You sound a bit stressed.

For that one there,
it won't come up to the temperature

I really want it to.

I know this will take 20 minutes,

and then I'll have something
to serve.

So you're confident enough, yeah?

Uh, for this one, here I am.

OK. Good luck, Sue.

OK. Thank you.

Not sure if it's going to feed
five people,

but I'll have a whole salt baked fish
to serve the judges.

Smart move, Sue.

Good one, Sue. Good one.

Get us hooked
or you could be cooked!

You have 30 minutes left!

(CHEERING AND APPLAUSE)

Keep pushing!

Let's go! Whoo!

NAT: I've got my rice on. I know my
papaya salad tastes really good.

And now I have to start
on the garfish.

I'm going to deep-fry it to a crisp,

and then the judges can just eat
the whole thing whole.

OK.

Love garfish.

You eat it with, like,
sticky rice in the papaya salad.

And then...it's really
hands on.

Salivating.

(LAUGHS)

Just tell me about your immunity
then.

Why are you going through
this if you've got immunity?

It's such a funny thing,
but this is, like, the only time

I can showcase a feast.

I just got good...good feelings
about it, really, I must say.

I hope so. Don't get my hopes up.

So you've got fried fish,

so you have to get the cook on that
right...

Yep.
Nice and crispy.

If you're going to risk
it, blow us away.

Thank you.

Just try one now.

Yeah, I will.

Go, Nat.

Oh, I don't know if it's hot enough.

Come on, Natty.

I put my first garfish in
and something isn't right.

It's definitely not hot enough.

It should be bubbly.
It should be a lot hotter.

(DEVICE BEEPS)

Ohhh...
What temp is it?

Was it Fahrenheit?

I realised that the temperature
gauge is in Fahrenheit.

It's alright, Nat.
Just keep pushing.

I can't believe I did that.

Such a rookie move and because
I dropped the garfish in,

it's made my oil less hot.

So now I'm going to have to wait
for the oil to heat up again.

You're stressing me out.

Well, I'm stressing myself out.

Yes, David.

Smells awesome.

DAVID: I've got 80% of the cooked
prepared,

which is the salmon in the oven.

And now I'm working on the next 20%,
which is the side dishes.

The couscous is looking
good and my fennel salad

is marinating in lemon juice.

This is at home with David
when no one else is looking.

(LAUGHS) This is what I cook
for myself at home.

Let's go, Dave.

Cheers, bro.

The fish looks good and the skin
is peeling away really easily.

Nice, Dave.
Oh, yeah, Dave. Beautiful.

But there's no marinade on there.

And so I decided to brush
the liquid smoke glaze on top

to keep the salmon really moist
and juicy.

I can smell the smokiness.
Yeah.

I can smell David's liquid smoke.

Be careful with that
liquid smoke, bro.

I'm a bit worried about how much
he's put on there,

because if I can smell it from the
gantry, when you actually taste it,

it could be really overwhelming.

Keep tasting, Dave.

Cheers, bro.

MIMI: Oh my God. This guy is hectic.

It's all happening right now.

I am cooking a dried scallop
fried rice.

My version of Cantonese
black bean clams.

It smells great, Mims.

And Mum's garlic prawns.

I swear to God, garlic
will be the death of me.

I love this dish, but you can't even
speak to anyone afterwards.

It's a very garlic forward dish.

But you know what?

It's how Mum does it.

That is exactly how we love it.

I don't have much time left.

I have to move on to finishing
off my fried rice.

I think I'm on time.

I am relying on the last
ten minutes of this cook

to have my dish together.

Come on, Mims!

The stress in the room is palpable!
You have ten minutes left!

ANDY: Come on, let's go!

(CHEERING)
Go, Sue!

Let's go, Sue.

Good stuff, Sue. Balance. Season.

Taste, taste, taste.

So I have two fish in the oven,
and I just want to see

where the little fish
is with the temperature.

I want to take them out
when it gets to about 48 degrees.

So my small fish is winning
the race.

This one here, it's not far off.

It's actually very close.

The big fish.

The oven now has got to a point
where it's heated the salt crust

and it's becoming like a little oven
within the oven.

So the temperature is starting
to really ramp up.

What's this at?

Look at that.

The big fish could be ready in time.

Yes, Sue.

NAT: This oil is taking forever.

Absolutely cooked it.

I literally am pushing it to get
all the garfish done in time.

It's a bit like cooking fish and
chips at home. It doesn't work.

You got too much fish
and not enough hot oil.
No. Exactly.

The oil's just not hot enough,
which is annoying.

Does that mean we're getting
a nice shiny pin?

No, I'm just pushing my time
really hard.

I don't want to play this pin at all.
I want to keep this.

Nat. Don't be stubborn.

Ah!

It has to work.

Be careful, darling.
Oh...

Be smart, Natty.
Yeah. Be smart, Natty.

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Oh...

Nat, you have four minutes.

Be smart, Natty.
Yeah. Be smart, Natty.

This is so not working.

She's gonna do it.

She's gonna do it. She's gonna
do it. She's gonna do it.

She's gonna do it. She has to.
Come on, Natty.

Alright, I'm playing my pin.

Ohhhh!

You're kidding!

I'm doing it.

Take one last look at it.

Well done, Nat.

You are officially safe.

Well done, Nat!

Thank you.

There's a loud roar and I see
Nat playing her pin.

Smart. Proud of you.

And now, instead of 1 in 4 chance
of going home

it's now 1 in 3 chance.

So I've got to give it all I got.

My couscous salad is done.

I've cooked the salmon perfectly.

And so I add more
liquid smoke glaze.

Nice, Dave.

And then I torch it to help
caramelise it a bit more.

It's looking glistening
and I'm happy with it.

JEAN-CHRISTOPHE: OK.
Three contestant left!

You've got three minutes left!

Come on! Let's go!

Nice, Sue. Nice, Sue.

Yes, Sue.

So I have two fish.

I pull the little fish out of
the oven and I'm really satisfied.

Good work, Sue.

That looks amazing. The colours.

I plate up the sides.

But then the big fish also
gets to 48 degrees.

Sue, it looks beautiful.

What is that?

It's a salt baked ocean trout.
Oh my God.

Um...

Um, um, um...

I then second guess myself.

The big one or the small one?

Trust yourself.
Trust your instinct.

You're doing good.

If I serve the small fish,

I don't tick the box of
it being a feast for five.

Which one's cooked?

Put the cooked one on.

But if I serve the big fish and
it's not cooked, I am going home.

Put the big one on, darl.

So it is really, really risky.

I'm going to go with the big one.

I'm pretty sure it'll be right, but
I've never cooked a fish that big.

Alright. We'll be tasting
your dishes in one minute!

(CHEERING)

Come on, Sue!
Come on, Sue!

Come on, Sue! Finish it off.

You got this.

MIMI: My fried rice is ready
and done,

which means it's game time
on plating.

It's go, go, go, go, go.

Oh my God.

And then I realise I've forgotten
about my garlic prawns.

I really hope
they're not overcooked.

ANDY: Here it comes!

10!

ALL: 9!

8!

7!

6!

5!

4!

3!

2!

1!

Well done!

Well done! Well done!

That was a mammoth cook.

Good luck, Mimi.
Thank you.

I love this feast.

It's my mum's style of cooking.

Very rustic, homely, um,
stereotypical Cantonese flavours.

I'm just worried about my prawns.

But I'm really, really glad that I
chose to do this kind of food today

because if it's going to send me
home,

I wouldn't have picked a different
meal to send me home.

Hey, Mimi.
Hi.

What have you made us?

So this is dried scallop
fried rice, black bean clams.

And then this was mum's
garlic prawns.

I would be very hesitant on this one
if you have to kiss someone

later this evening.

Pretty heavy on the garlic.
Very heavy.

Mimi's family feast.
Yeah.

If this is the end, it's the end.

But yeah, this is just the most
magical experience ever.

Alright, Mimi, thank you.
We're going to taste now.

Thanks, Poh.
Thanks, Mimi.

Thank you, everyone. Enjoy.

Thank you.
Thank you, Mimi.

(SNIFFLES)

So, guys, she actually did
three main dishes.

It does look really stunning.
I love it. It is like a banquet.

I'm really enjoying this,
I must say.

I love the rice.

It's just, um, delicious.

I love the intensity
of the dried scallops

and the umami it brings, so...

I can't stop eating it.

Yeah, I was, like...
Mm. Very more-ish.

I feel like this is one, like,
feast

that you're allowed to continue
eating.

Yeah.
OK, OK.

It's like we're at a Chinese
restaurant around a lazy Susan.

And you can just, like, dip
in and out of the conversation.

I think the flavours
across the prawns, the clams

and the rice are dynamite.

Yeah.
Like, especially the clams.

It was deep. It was rich.
It was salty.

She's learnt it from her mum
and her grandma.

I think she's absolutely nailed
the flavours in that dish.

For me, this is kind of
two out of three dishes

I've really enjoyed.

If you're going to split your prawns
in half like that,

I feel like it has to be
such a quick steam and I do feel

they're a little bit over.

I love it. I'm attracted
to it, so this is a plus.

But the prawns are a little bit
overdone.

Good luck, David.
Good luck, David.

Thank you.

This dish revolves around
smoked salmon.

Because I used liquid smoke,

it should have a smoky
and molasses sweet taste to it.

Hello.
JUDGES: Hi, David.

Hello.

What have you made us?

I have a smoked salmon.

I have a vegetable couscous with
caramelised onions and zucchini.

And I have a fennel salad.

Have you glazed the salmon?

It looks very glisteny and sticky
on the edges.

Yeah. So I glazed the top of the
salmon with the liquid smoke

with the brown sugar
and torched it a little bit.

Alright. Thank you, David.

Thank you very much.
I'll try your dish.

Appreciate you. Thank you very much.
JUDGES: Thanks, David.

Oh, look at that. Ooh!

It's flaky.

It is beautifully cooked.

ANDY: The cook on the fish
is phenomenal.

It was nice and medium rare
and pink in the thicker parts.

I love salmon when it's cooked
like that.

Um, I didn't love the glaze.

It was very two dimensional.

You could taste the brown sugar

and then you could taste
the liquid smoke.

Yeah, I really like the way
the salmon was cooked.

It's perfect, really.

I just didn't particularly
go for the liquid smoke.

As for the sides, I feel like they're
a bit of an afterthought.

The couscous, I think, is bland.

It's missing a bit of a...oomph,
or whatever you want to call it.

So, yeah, I'm really worried
for David.

Good luck, Suey.
You got this, Sue.

SUE: I'm feeling very nervous.

The problem with doing a salt
encrusted fish is you don't know

if it's going to be cooked
until you crack it open

and you see what's inside.

Whoa!

That is a behemoth.

You said feast.

ANDY: Yeah. You took it literally.

Sue, what have you made?

Salt baked whole ocean trout
with a side of roasted potatoes

and roasted carrots with some
Middle Eastern spiciness to them.

You went with the big boy.

I went with the big boy.

Um, I'm a risk taker,
as you can see.

Yeah.

And it was the vision I had,
to have a big fish.

Not that big.

Um, but the little fish...

Um, it wasn't for five people.

And you would have...

I mean, you got a thermometer
in there,

but I think the thing that is
kind of unknown to you

is how much heat that salt crust
is retaining,

and how much it will rest
through the fish.

Yep.

That's the thing that you
don't know. That's why...
No, I don't know.

It's frightening, isn't it?
Yeah.

Hoo!
Putting all my chips in and praying.

I am hoping that that is cooked.

Me too.

I just have to have the faith.

Good luck. We'll taste it.
Good luck.

Thanks.
Thank you.

Thank you so much.

Should we crack it open?

It's definitely what's on the inside
that counts for this one.

MIMI: How did it go?

They're opening it now,
so I'm not really sure.

That bloody thing better be cooked.

God!

JUDGES: Ooohhhh!

It's definitely what's on the inside
that counts for this one.

(JEAN-CHRISTOPHE WHISTLES)
Shall we see?

Ohhh!
Oh my God.

This is unbelievable.

POH: Peel that skin back.

Ohhhhh!
Oh, yes, Sue!

Look at that.

It's spectacular.

Yeah.

It's looking perfect to me,
I must say.

And I think a salt crust really keeps
the moisture in the fish.

It actually looks epic like that.

Does, isn't it?
Yeah.

I think she would be thrilled.
Oh, yes.

I kind of wish she was there
for that.

I wish Sue was there as well.

Yeah.

Thank you.

We've seen it. We've tasted it.

The fish cooking is...

..remarkable.

The beauty of the salt crust

is it traps in so much
of that moisture,

and it is unbelievably moist.

It is delicious.

I just wanted to keep on eating
and eating and eating.

It was so beautifully cooked.

It absolutely is a stunner.

I love this.

Like, it's got magazine cover
written all over it, doesn't it?

Yeah, it does, it does.

And just the theatre of,
like, cracking that crust open

is such a lovely thing to do
at a feast.

I mean, we all felt that suspense

and that was part of the joy of this.

I love it, and I'm...forgotten just
how good salt crust fish can be.

But also, I think the accompaniments
are really good.

JEAN-CHRISTOPHE: I am...

How do you say that in English?

Flabbergasted.

Yeah, perfect.
(JUDGES LAUGH)

It's fantastic.

It's amazing.
I can't stop eating it.

Serving up a seafood feast
for THE Rick Stein.

How impressed were you by these guys?

Well, it's been fabulous, really.

I'm just incredibly impressed
with your energy

and your enthusiasm as well.

Well, put your hands together
for Rick Stein, everyone!

Nat, you finally put that pin
to good use.

Yep.
And as promised, you're safe.

Thank you.

Of course, that leaves Mimi, David,
and Sue in the firing line.

Sue.

Pretty big risk to serve us up
something

that you didn't get to see.

And it's such a shame...

..because it was cooked perfectly.

Sumeet, are you alright?

God! (LAUGHS)
Nearly gave me a heart attack.

Sue, that fish was moist,
flavourful and feast-worthy,

sides included.

You're safe.

Well done, Sue.

Oh, my God!

Mimi.

We could not fault your flavours.

But your prawns were slightly
overcooked.

David.

The cook on that salmon was perfect,

but that glaze and your sides

were not your best work.

Yep.

Unfortunately, the fish
could not save you today.

I'm sorry, David. You're going home.

David, our mad scientist.

We have loved watching you
in this competition.

Thank you.

Had some crazy cooks here.

Mm-hm.

Some great, some fails.

And I'm just sad for you

that you haven't tried
my pistachio scrambled eggs.

(LAUGHTER)

It's time to say goodbye.

Over here first, mate.

Congratulations, buddy.

You did such a good job.

This is the first time
I've ever experienced

an overwhelming amount
of encouragement.

David.

Yeah. For some reason, uh, it seems
that I have touched people's hearts.

And...don't know I did it.

Thankful to...

..experience it,

and that if that's it, then,
I played the competition right.

I'm proud of that.

ANNOUNCER: This week
on MasterChef Australia...

Look at that.

..our home cooks
broaden their horizons...

..with a team challenge.

I love this! There's such an energy
about a commercial kitchen.

Service, please!

Plus...

Please welcome...

..Curtis Stone!

..Curtis offers the
prize of a lifetime.

It's a huge win today,
whoever's getting it,

and I bloody well
hope that's me.

And who will be first
into the top ten?

Captions by Red Bee Media