Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Come on, let's go!

..it was game on in Hong Kong.

MAN: Look at this. MAN 2: City of dreams.

Yeah.

Even with an incredible distraction...

It's nuts and I want to just look over there.

But I'm just trying to focus down here for now.

..they made local ingredients the hero.

This is exactly what I was hoping to get today.

I'm having, like, an out-of-body experience.

POH: I think you've done such a great job, it's amazing.

And Harry, Nat and Mimi cook for immunity tonight.

(CAR HORNS BEEP)

WOMAN: Whoo! HARRY: Wow, they move quick, eh?

Look at that.

Ooh. What fun!

(LAUGHS)

Wow, look at the floor.

It has a glass bottom.

I've never seen that on one of these before.

Oh, I'm so excited! It's so cool.

Hong Kong has been amazing.

Yesterday was a huge day, you know, looking over the city.

Yay!

And today we're out by the beautiful water and the mountainside.

It's a side of Hong Kong that I didn't know existed.

Look at the mountain. It's huge.

Ah, this is so cool.

Wow.

Oh, ho-ho. Look!

Crazy.

Here they are.

(CHEERING)

We only take you to the best places.

(LAUGHTER)

What a picture, huh?

Yeah.

Hello, everyone.

Hi! Hello.

Welcome to Po Lin Monastery,

one of Hong Kong's most important Buddhist sanctums.

Apart from being home to that incredible 34-metre-tall Buddha,

today this is also where you'll be battling it out for immunity.

Nat, how's Hong Kong treating you?

Honestly, amazing.

Like, the street food is just beautiful.

Yeah. It's overwhelming.

Everywhere you turn, every minute of the day,

there is food on your mind, isn't it?

Yeah. It's overwhelming, but in a good way.

Yeah. Mimi, how special is it

to be cooking in your old stomping grounds for immunity?

Oh, it feels unreal.

Um, I got to say, it's been awesome

to be able to see Mum and go home to a warm bowl of soup

at the end of the night.

Aw! Yeah, yeah.

That's good. Yeah, yeah.

Right, today you'll need to recreate a world-class dish

by one of Hong Kong's leading gastronomic innovators...

Ooh!

..Vicky Cheng.

He's a Michelin-star chef.

Vicky draws inspiration from his Chinese roots,

but also his French training to create unique, story-driven food.

It's pretty epic.

And today you get to meet him...

..in his kitchen,

at his restaurant, VEA.

To honour this iconic Buddhist location,

you'll be recreating an equally-iconic vegetarian dish

that Vicky's dreamt up just for you.

Here's the but.

You're going to be doing it...

..from memory alone.

(ALL CHUCKLE NERVOUSLY)

Having to replicate a Michelin-star dish from memory

it is just like, it's on another level.

So that's right.

No recipes. No, no.

OK. (EXHALES SHARPLY)

Feel my legs just got jelly.

HARRY: Yeah.

Harry, how good is your memory?

Ah, I think my memory is OK.

What did you have for breakfast?

Uh...

Oh, that's...

(LAUGHTER)

Mimi's gone, "Yes!"

(LAUGHTER)

We're going to meet Vicky Cheng at VEA right now.

Let's roll. Oh, my God!

Let's go!

You guys ready? Ready? Yeah.

Ready as ever.

JEAN-CHRISTOPHE: Wow, look at this.

MAN: Hey, hey. Welcome.

Beautiful.

Take a seat. Thank you.

Welcome to the restaurant, guys.

Wow.

So the restaurant is all about using, uh, Chinese ingredients,

philosophies, but ultimately, cooking them in French way.

And so today, I'm going to show you

my dish of Three Ages Of Daikon Radish.

Oh, my God, so beautiful.

Oh, my God. It smells so good.

This dish looks insane.

It's wild!

It screams Michelin star,

and trying to recreate something like this

in the middle of the mountains is going to be so hard,

especially without a recipe.

So I have to really memorise

everything that Vicky is about to demonstrate.

The daikon radish,

this is a very versatile root vegetable that we use a lot

in Chinese cuisine.

And I wanted to create a dish that is completely vegetarian,

replacing the sensation of meat with the umami

of this two-year-old daikon radish, which essentially is salted,

pressed, and sun dried.

(CHUCKLES) Wow.

And what's perhaps even more rare and special

is what's inside this urn, the 20-year-old radish.

In the olden days, my grandmother would take this,

coil it up into an urn and put it under the bed.

It's kind of like a treasure.

Whoa.

You know, and they really treat it like gold.

They snip a little bit at a time because, you know,

to make another one is another 20 years.

Yeah. Yeah.

I've obviously never eaten 20-year-old radish before.

How's the colour? I know.

I actually reckon it looks like something that I've, like,

left in my old schoolbag.

Kind of reminds me like a less salty Vegemite.

It's really pungent, hey. Yeah.

Mmm.

I've never tasted anything like it.

For me, it's quite familiar.

Every household in Chaozhou would have an urn of this.

MIMI: My mum's from Chaozhou. Oh, really?

Your family is from Chaozhou as well? Yeah.

So I'm sure your family would appreciate you cooking this dish.

Learning that Chef Vicky's family

and my family are from the same province,

and for him to preserve and celebrate this cuisine,

it is super special.

Alright, so we're going to begin, uh, with potato roulade.

The potato and the black truffle is going to be in a spiral.

So in the end, you're looking for around three centimetres.

The first thing, the potato.

What we're looking for is around 10 centimetres.

I'm going to pop it right into this Japanese vegetable sheeter.

No way. We have a lot of fun with it.

The machine will start to rotate.

Then you put in a bit of pressure on this hand...

..to make a thick sheet of potato.

Wow. I want one.

That's so cool. It's like a lasagne sheet.

I've never used one of these Japanese vegetable sheeters before.

That's so sweet.

We're looking for 50cm of potato.

So there's definitely ingredients I'm not familiar with,

but there's equipment as well.

Next thing, shave this beautiful French black truffle

into a half a millimetre thickness.

We're looking at around 30g here.

NAT: Wow.

Oh, my God. Vicky Cheng's going so fast.

There's half millimetre truffle shavings

and there's also one millimetre truffle shavings.

There's just so many numbers in my head right now.

We're going to line the whole entire potato.

If you overlap too much, certain areas are much thicker.

It's not going to be as nice.

Truffle Tetris. Love it.

Wow.

ANDY: It's like rolling up your sleeping bag. Yeah, yeah.

But I think I've got a pretty good memory.

Alright.

So, a nice little potato log, about three centimetres.

Wow.

I forgot it was even potato.

Then into the butter.

Alright, so while the potato roulade is confiting,

we're going to move on to the radish coins.

What we're going to do is cut this daikon

and we're going to salt it.

We're going to pull out some of the moisture

and we're going to season it at the same time.

I know this is all amazing,

but you guys have got to remember numbers, right?

HARRY: It's a massive privilege.

You're getting a master class essentially from Vicky Cheng.

Would be kind of nice if I had a notepad and I could write it down!

Now we're going to braise this.

Like these radish coins.

I'm gonna have to peel the radish, cut the centre part,

salt them, braise them...

So the timer just went off

and we're gonna punch holes out of them.

Wow.

..and then get them into the deep fryer.

That's just gonna go for around 45 seconds.

And there's just so many numbers.

We're going to move on to the 20-year-old daikon puree.

So this one we're going to use about 50g.

So hopefully I won't forget anything.

You guys OK? Mm-hm.

There's a lot of numbers to remember?

Mm, sorry.

Meanwhile, we are going to move on to the Perigord sauce.

I could watch that all day. Yeah.

Alright, so here we want to caramelise the daikon radish.

ANDY: Wow, that's...that's a step.

That's beautiful.

And take this radish,

grapeseed oil and black truffle.

And you guys have some beautiful Australian black truffle.

Wow.

Now that reduction.

Take a look at the amount that we have

and the consistency that we have, yeah.

Wow. That's incredible. Wow.

To get that consistency and that colour from vegies.

We're gonna have to move quite quickly now.

The beautiful potato roulade,

we want a golden brown on the outside.

It's gonna be so finicky.

Oh, my God.

These are around two centimetres, OK?

While the daikon is a little bit smaller because when we finish,

the 20-year-old radish puree

is gonna go onto the braised and fried radish coins.

We're going to finish with a slice of truffle on each.

It's so meticulous. It's incredible. So cool.

I love this.

Watching Vicky Cheng seamlessly just making his dish

is like a perfect symphony orchestra.

Oh, my God.

We're trying to create a circle here, right?

And there you have it,

my Three Ages Of Daikon Radish.

It is stunning!

Oh, my God.

It looks unreal, but I think they deserve to taste.

Yes, absolutely.

Uh, you find a richness coming from the potato.

Whoa!

Acidity coming from the puree

and the umami coming from all of the different types of radish.

So it's kind of like eating meat, but not really eating meat.

Wow.

Like, I've never tasted a vegetarian dish that tastes as meaty as this.

It's so good.

You know, that stock and that sauce

tastes like it's been packed full of bones.

Oh, my God!

The textures are amazing.

You know, you've got that bit of a crunch from the potato roulade.

It's extremely earthy, extremely savoury.

And then there's a bit of like a tang from, you know,

those crunchy braised radishes that are almost like fries.

There is a lot to try and recreate here.

There's something about the radish. You've really zhuzh-ed it up.

I'm just so speechless right now.

I just feel it in here and that's all I can say.

Yeah, I'm just...

This dish is so special to me, which is a source of inspiration.

But at the same time I'm thinking,

"How am I ever going to remember all of the steps

"to this recipe of Chef Vicky's?"

I reckon we get to the monastery ASAP and do this thing.

It's just overwhelming.

Good luck. Thank you, chef.

Good luck. Thank you.

God, that was insane!

(EXHALES DEEPLY)

You will have 75 minutes to recreate Vicky's dish.

(CHUCKLES)

Everything you need is at your benches.

Remember, your aim is to get your dish

identical to Vicky's in look and taste

by memory alone.

The dish that most resembles Vicky's will win immunity

from Sunday's elimination.

Ooh!

I hope the Buddha brings you a little extra luck

because you're going to need it.

(CHUCKLING)

Your time starts now!

Go, Harry.

Um...

It is freezing.

One, two, three, four.

But I don't have time to think about that.

I am determined to win immunity today,

so I draw out the dish so I remember what it's going to look like.

It's a bit of a mess.

And break down every element, every amount, every temperature,

every time, every step that I need to hit in the next 75 minutes.

And then the first thing I'm going to do is make my potato roulade.

Let's go.

Let's go, Natty. Go, Natty. Come on.

I don't think I've forgotten anything from watching Vicky Cheng

make his dish.

But my mind is so whacked.

So instead of following in Vicky's footsteps,

I'm going to use my intuition

and I'm going to do everything out of sequence

so that it makes sense to me.

(EXHALES SHARPLY)

Come on, Haz, get a move on, mate.

HARRY: My stress levels are at an all-time high right now.

Um...

We've watched Chef Vicky make this dish.

There was so much information,

and I'm trying to remember all the different elements.

So a little potato log, and we're gonna move on to the radish coins

and the 20-year-old daikon puree. Wow.

The little details, God, I didn't even know.

It's so hard. There's just so many numbers.

50cm. Half a millimetre.

Three centimetres. 10 centimetres.

30g. 45 seconds. Two centimetres. Spiral.

Ah, my brain's just everywhere.

And I'm drawing a few blanks.

Come on, Haz, keep pushing, mate.

So somehow I've really got to focus and remember Chef Vicky's recipe.

Otherwise then I'm not going to have a dish to give the judges.

OK.

Um...

Come on, Haz, get a move on, mate.

So today, we're recreating Michelin-starred Chef Vicky's

Ages Of Daikon Radish without a recipe.

And I'm drawing a few blanks.

So my strategy is to write out just a checklist

of all the different elements.

OK.

And then hopefully I will remember those measurements

and temperatures on the fly.

I really hope I've retained enough info.

Look, I mean, you never know.

It's... There were so many little details and measurements and elements.

ANDY: This is a pinch-yourself moment.

What they're about to try and achieve in this location

with this dish.

VICKY: In 75 minutes to achieve this,

and watching it only once, it's going to be a tough one for them.

So we'll see.

This bloody wind, I swear.

Oh, God, my fingers are so cold.

I'm just gonna say that cooking out in the elements

is bad for the brain. Yeah.

And just that alone is going to frazzle them.

Ah!

I think so far this is the most difficult challenge.

Alright, cool.

And there's immunity on the line so they have everything to play for.

Huge, huge, huge.

(DARRSH SHIVERS)

MIMI: I've got everything written down on a piece of paper,

so I'm working on the potato and black truffle coil.

A thick sheet of potato. Oh, my God.

I remember Chef Vicky's coils of potato and black truffle

were stunning and incredibly well balanced.

The truffle has to be 0.5mm thin.

More to be safe.

Wow, the truffle smells insane.

And then I've got the Japanese sheet cutter for our potato sheets.

Mind your fingers, uh.

It looks like a torture device, I'm not going to lie.

It's very, very stressful.

Keep going, Haz, you got this.

Have you got the cold, runny nose? Yep. (CHUCKLES)

So, what do you think is going to be the most difficult?

Um...

VICKY: Timing is probably the worst enemy.

In the most iconic location.

By the way, I've got to say

that I'm a Frenchman... Yeah.

..and I've never experienced this!

NAT: 30 minutes. Let's get them ready.

Oh, honestly, there's so much in my memory right now.

I can't believe I just watched Vicky Cheng make this amazing dish,

and I have to recreate it somehow on my own through memory.

Good work, Natty.

I know that the first thing Vicky did was the potato roulade.

But I've decided to make the dish in my own way,

and I'm also multi-tasking as much as I can.

I've started my braised daikon coins.

I need the texture to end up light and crispy, the same as Vicky's.

PEZZA: Salty? Yeah.

So I want it to cure in the salt brine

for as long as possible to make sure it's nice and soft.

Then I'll get them into the braising liquid.

There is a little bit of worry doing things out of order,

but I'm a risk taker and I'm going to back myself

and I'm going to use my intuition to get this done.

Come on, Natty. Push, push, push!

Now I've got my daikon curing away,

I need to start on the 20-year-old radish puree.

This is hard to cut.

So, I'm rolling out the potato roulade.

I remember Chef Vicky wanted the length of this roulade

to be 50cm, and it has to roll up to 3cm.

This is all too short.

And I can tell that I'm messing this up

because it's just coming out too thin.

I am stressing out.

Hey, Mimi. Looks like we came at a crucial time.

Very crucial. How's it going?

Um...

You're not really throwing out too much confidence.

Um, I just get a little, uh...

Silent?

(LAUGHS) Yeah!

Especially with a challenge like this one.

Mimi,

I know you're probably feeling the pressure because this man,

this dish... This view!

..this view, and right now, I feel like you're putting a lot of pressure

on your shoulders. OK.

You cook the best when you're enjoying yourself.

So I feel, like, loosen up a bit. Yeah.

Because that's when you'll succeed. Yeah.

You have the advantage here of being on home court here.

Yeah. Good luck.

Let's go. Come on, Mimi. Yeah. Thank you.

I do feel like I'm representing a lot here today,

but my potato is just not working.

Let's try one more. Let's try one more.

So I'm just gonna have to get another potato quickly.

I hope it will be OK.

Come on, Mims.

Come on, Mims, keep pushing.

Now I have to move on to assembly.

Hopefully I get the balance

of the nuttiness of the black truffle

and the creaminess out of the potato just right.

Loaded with truffles! Hmm.

DARRSH: Has to roll it up.

Right.

I've been going pretty well. Nice, Harry!

Good work, Hazza. There we go.

That's looking good.

I feel like I remember Chef Vicky's roulade

and his instructions.

ANDY: Harry. Hello.

You look like you've got a good flow on.

Yeah, I'm just trying to move as quickly as I can.

Looks like you're well on the way.

What do you think of the potato?

Um, I think it maybe could be a little tiny bit thicker.

Is that to do with the pressure that I was applying on that?

Yes, just a little bit more.

Also, more would have made it thinner...? Thinner? Or thicker?

If your pressure is harder, then it would be thicker.

Oh, thicker?

Yeah. I would have thought the opposite.

No, no, no. Because as you push down, the pressure comes up.

Oh!

That makes sense. Ah!

Alright. Alright.

We'll leave you to it. Good luck. Good luck.

See ya.

Knowing that my potato is thinner than Chef Vicky's...

Look, not ideal.

You're doing a great job, Haz.

But I'm just so worried about time.

So I've just got to crack on with what I've got in front of me

and hope it's balanced nicely.

Just going to try and roll it now.

JEAN-CHRISTOPHE: Press it against the table, yeah?

Yeah. With the tip of your fingers.

That's it. Perfect.

But I really need to be sure that I don't break this.

It does feel quite delicate.

You know, if I pull it too hard,

I can see it sort of start to crack a little bit.

It's a lot harder than...

OK.

But it's still uniform, it's the right length

and it's three centimetres,

and I'm pretty sure that's what it was meant to be.

Yes, Haz. Keep pushing, mate.

So, now that it's tied up, I'm going to confit that.

To my memory, I'm pretty sure it was for 30 minutes.

Righto.

And move on to my radish coins.

Cooks, listen up. You have 60 minutes to go.

Come on!

Come on, Natty. Let's go, guys.

(ALARM BEEPS) It's done. Daikon's done.

I'm not really sure, but I think I'm at a really good pace right now.

The daikon's done.

The daikon, it's beautifully tender,

so I get them into the braising liquid.

Let's go, puree.

Next, I do the 20-year-old radish puree.

That was so strong.

The flavour profile was, like, umami bomb.

Drop.

Nice, Natty.

30 minutes.

Puree.

So, now I've got to start on the potato roulade.

And I can see that I'm a lot later than Harry and Mimi.

This potato's just, like, not straight.

And I'm really worried Chef Vicky Cheng's going to be like,

"What are you doing?"

Alright, let's go, left-hander.

"I can't believe you're going

"against a Michelin-star chef right now."

God.

She's not moving fast enough.

You know, he did everything in sequence on purpose.

Wait. Which way does it go? Does it matter?

I've never used one of these before.

So I'm definitely freaking out about what they're going to say.

This is so hard!

Hey, Nat. Hello.

Are you only just still on the potato?

Yeah, I am. Right.

Yeah. OK.

Have you done anything else?

I've started the puree and the daikons.

Is that the order that you did it in?

Um, no. Slightly different.

Is there a strategy to that?

I just think that, because it's such a cold environment right now,

so I'm just trying to, like, be very strategic.

OK.

But you will need to hurry on the potato. Yeah?

The potato did take a long time.

It did. It's the main event.

Yeah. It's the most technical part.

It takes the most skill to get it done. Yeah.

And without that, there's kind of no dish.

Yeah.

We'd better leave you to it. Yeah.

Thank you so much.

DARRSH: Come on, Nat.

Nice, Nat.

Alright. Lightly salt, like you're doing a steak.

And as soon as I'm done with my potato roulade,

I have to get onto the Perigord sauce.

These are French truffles.

That's right. Perigord, yeah. Have you tried it?

What do you think?

Oh, my God. Quite unusual.

Very earthy. It's so good.

It's super expensive.

It's making my mouth water.

Heads up, everyone. I've got some good advice for you.

Hurry up! You've only got 45 minutes to go.

Come on. (CHEERING AND APPLAUSE)

Push, guys! Push! Come on.

Keep it tight. It's so hard.

Press against the table.

Double time.

Time has moved at the speed of lightning.

Keep pushing.

But I am determined to do this dish justice.

I want to do the location justice, and Chef Vicky.

My potato roulade is going in the butter on the stove.

I get the radish coins in the braising fluid

and the 20-year-old preserved radish puree simmering away.

Uh, what do I have to do next?

So, I'm onto the sauce.

Chef Vicky's was incredible.

So much depth to it, so flavourful.

And the techniques were actually very French.

Like, the two-year-old preserved radish.

It's such a common ingredient.

And to maximise the flavours in all that black truffle and butter

and stock, and the care that goes into this sauce.

Truffle. Oh, the smell, huh?

So, I've got my potato roulade confiting in the butter...

..my puree is simmering away.

LOCHY: Good job, Haz.

And now I'm working on my sauce.

Harry. Hello. Hello.

Do you feel like you're under control?

I feel like I am, yeah.

You feel like your noggin's serving you good?

I think so.

Yeah. For once in my bloody life!

But I don't want to take my foot off the gas.

I just want to keep moving,

probably even faster than I'm going now.

Yeah, yeah. Good idea. Yeah.

Did you get to write down everything on the recipe?

No, I've just got my key elements here.

So, just key elements.

No measurements, no numbers... No.

..no times?

Measurements are up here at the moment,

but I'm pretty sure... Up where?

Up here.

Just got to make sure I don't miss any steps.

Yeah, you're moving fast, and that's great.

But, you know, accuracy is also key.

Alright. Good luck, Harry.

Thanks, guys.

Good on you, Harry.

Still going.

That's looking good. That's still going.

My potato roulade is currently submerged in clarified butter.

Just a little bit more to go.

It looks good, but I put it in later than Harry and Mimi,

so hopefully it cooks in time.

OK, sweet. That's good, that's good, that's good.

My daikon is still braising.

(ALARM BEEPS) Puree is done.

And then the 20-year-old radish puree.

I think it's good. It's ready.

OK.

Come on, Natty. Push, push, push.

So now I have to make sure I get the Perigord sauce right.

And starting a plate-up.

Nat still hasn't got her stock reducing.

Hi, Nat. Hi.

Great. A little roulade there.

Looking good. I'm pretty happy with it.

Can you run us through times and temperatures?

Oh, times and temperatures.

So, the way I remember them was just 3-2-1, 1-1-1-5-0, 150-5-8.

Hold on. 3-2-1...

90 degrees for this. That goes for 30 minutes.

Daikon for 20.

That's genius! I have really weird ways of remembering stuff.

That's awesome. I just kind of sing to myself.

Yeah, yeah, yeah. Yeah.

Alright, good luck, Nat. Thank you so much.

Attention! Attention! 15 minutes left to go!

Come on, Haz. You got this, mate.

(CHEERING AND APPLAUSE)

I mean, it's extraordinary learning a dish at your level...

Yeah. ..without any recipes.

Just by memory, I mean... Yeah.

..they've no choice. Yeah.

They're not doing too bad, huh? No, going well.

So, we're coming to the end

and I'm feeling pretty good about this cook.

I've got my potato roulade confiting in the butter,

my cream simmering away,

my sauce is looking great.

(ALARM BEEPS) Timer. Is that my timer?

Oh, yeah, it must be that one.

I didn't even think I had that on.

I did have that on for something.

Oh! The radish coins.

I realise that, in the chaos and the stress of it all,

I've salted my radish for the right amount of time.

But they need 30 minutes to braise

and there's less than 15 minutes to go.

Come on, Haz!

Obviously my radish coins,

they're going to be a key element to the dish.

Come on, Harry.

So, at this stage, immunity is not looking good.

LOCHY: Come on, Haz.

I know you've got it under control. Come on.

I've just realised that I've salted my radish,

but I haven't left enough time to braise them.

The only thing I can do here is,

instead of braising the full radish slices,

I'm going to pivot here and punch out my smallest coins now.

Right.

And hopefully the pieces braise quickly.

Harry. Hey. How you doing?

What's going on with the daikon?

Mate, my timer for getting them, like, seasoned only just went off,

so I'm braising them like that

just because I don't have enough time.

Right. OK. Yeah.

What do you reckon? Well, it's a clever move, honestly.

When you're short on time, you got to make it happen.

And it's better than serving a raw daikon radish.

Exactly.

In the restaurant, sometimes we call it being a cowboy,

but hopefully it pays off here. (LAUGHTER)

Yeehaw!

OK, mate, we're gonna leave you to it,

because you've got a lot to get done.

Yep. I know. Good luck.

Thank you, Chef Vicky. Cowboy.

Whatever pace you're working at,

take it up three notches

because you've only got 10 minutes to go!

(CHEERING AND APPLAUSE)

Come on!

Go, Harry!

Ouch!

Ten minutes to go and I still have a lot to do.

(SIGHS)

So I'm multi-tasking like crazy.

That needs to be three.

I need to deep-fry my braised daikon coins.

One,

two,

three.

Vicky's took about 45 seconds,

but I think mine will take a little bit longer

because of the cold weather.

Ow! Ow! Ow! Ow!

She's going to bring it together.

Oh, God. Still warm!

With the puree on top and the truffle coin on top,

it's gonna match the potato roulade into three centimetres.

Keep pushing, Nat. Bring it home, mate.

And potato roulade,

I'm just hoping that it's cooked properly.

I also need to finish my Perigord sauce.

Three... Yeah, Natty. Good job, mate.

It's looking gorgeous. It's looking like Vicky's.

If I was you, I'd start cleaning your table. Yeah?

HARRY: Yep, yep.

SOFIA: Four minutes left, everyone. Four minutes!

(CHEERING AND APPLAUSE)

LOCHY: Come on, Mims. Keep pushing!

Nope. That's done.

Come on, Mims, keep pushing.

I'm the queen of chaos.

My God!

But I am pretty positive

that I have all of my elements ready to go.

My roulade looks pretty close to Chef Vicky's.

I get my radish coins on the plate.

The size is completely wrong!

They're looking a little irregular.

Let's go, Mims! But the sauce is there.

The oil is there.

For me to replicate a Michelin-star dish from memory,

I am so stoked!

Argh!

OK, everybody, you have one minute left.

Far out, guys! What the hell?

(CHEERING AND APPLAUSE)

HARRY: It's crunch time now.

I've been really focusing on the braised and fried radish.

You know, I'm happy that I was able to pivot and try and fix things.

Make sure they taste right, Haz.

Make sure the seasoning's good.

But now I don't have enough time.

I don't know what happened, but my sauce seems quite thick.

But I've tasted all the elements as I've been going,

and I think when they all come together,

they're close to Chef Vicky's.

It's all over in 10...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one.

Hey, Mimi.

Good job.

Good job.

Wow.

I'm emotional.

Wow, wow, wow.

I'm just kind of...

I'm speechless because I just made this Michelin star's freaking dish.

I just realised I'm gonna become a chef.

That's it, that's it.

It's like the art form that I want to, you know, dive into.

I'm so excited.

They did an amazing job.

In that crunch of time, to produce that.

All three of them. Amazing.

Well, only one of them's going to get immunity.

Yeah. Let's see who it is.

Hello. (THEY GREET NAT)

Hi, Nat.

How are we doing?

So, Nat, how was that for you?

Making a Michelin-star dish for chef Vicky Cheng?

I thought it was like a life-changing experience.

As cheesy as it sounds, now I feel like I kind of want to try and work

at a Michelin-star restaurant. Yeah.

'Cause, like, looking at the kitchen, I was kind of in awe.

And it's not something I've ever thought about.

But when I saw it, I was like, "I should try give this a shot."

I saw you looking at all the little like the mise en place, um, tins.

And I'm like, she is frothing over those right now.

We've lost her! We've lost her to the Michelin stars.

Very interesting. You're the only person

that chose to do things in your own order.

Was I actually the only person?

Yeah. Who did it deliberately.

That's kind of terrifying.

Hopefully, it worked in your favour.

In the mood to cook?

Grab your aprons and try these delicious

MasterChef-approved recipes on 10Play.

Alright, Nat. Thank you.

We're going to taste your version of Chef Vicky's dish.

Thank you so much. Bye-bye. Thank you.

I'm looking at this dish...

..and I'm liking it a lot.

I see a good amount of sauce.

The potato roulade looks nicely done.

The coins of the truffle.

The coins of the daikon.

They all look good.

He likes it.

Watching Nat work, the way she pushes,

the way she has so much fun and energy into it.

It was brilliant.

You know, she was really working like a professional chef.

She did a very, very good job.

In terms of taste,

the roulade was really beautifully constructed,

roasted, crispy, caramelised, you know, good amount of truffle.

The thickness of the potato was great,

the sauce was perfectly seasoned

and I don't think I can fault anything.

If I had to be critical, you know,

the leaves could move a little bit more in between the little towers.

OK. When you're starting to pick on the daikon leaves,

I know you like it!

This is fantastic.

This is exactly what the amount of truffle should be.

The puree is excellent, the cream is not over boiled,

and you can feel the point

of having your 20-year-age radish into a cream.

This is beautiful.

I love the colour she has on her little radish coins.

It was really close to yours. She's just a natural.

We can see that because she changed the order of your recipe.

VICKY: Yeah.

Um, she's had some huge wins on this plate.

I think she is as close to a chef as it comes.

And I was hoping that when we came over to Hong Kong,

that we would change the contestants' lives

and the way that they think about food.

And your dish and this experience today,

that has definitely done that for Nat.

For her to go, "I'm going to become a chef."

It makes me feel good.

Yeah. Well done. Yeah, it does.

Here he is. Hello. Hello.

How are you, mate? Harry.

I'm really good.

Harry. Andy.

What an experience, huh? Oh, mate. It was insane.

We're not, like, jumping in a pit of spiders tomorrow or anything?

We've got some tricks, mate. We've got some secrets.

Then you have to cook them. Yeah.

Um, the main difference that I noticed

between yours and Vicky's dish. Yeah. The radish...

The coins, you kind of used your intuition,

which I think you needed to.

I just, uh, miscalculated the time.

Do you want to finish your dish?

Yeah, yeah, let's do it.

Well, Harry, I think we are all dead keen

to find out how those coins turned out.

So we'll taste now. Awesome. Thanks, mate.

ALL: Thanks, Harry.

Vicky, what do you think about the visuals?

I think, you know, immediately difference is the amount of sauce.

I feel like it's lacking.

It might have been over-reduced,

or maybe it was a little bit too much truffle inside.

I reckon we should taste it, then. Only one way to find out.

The thing I love about Harry,

even under immense pressure, he still has...

Hey, I never thought I'd say this,

but you've got truffle in your teeth.

At least it's truffle, not spinach!

Exactly right.

Sounds more elegant, though!

Thank you. No, no, I'm really glad you did that.

OK.

Visually, I think the uniformity

of every single pillar was almost perfect.

You could run a knife across all of them.

So that was really impressive.

Unfortunately, that sauce.

There just wasn't nearly enough liquid there.

It's more of a salsa. It's a salsa!

I think it's probably the first time you've had those ingredients as a salsa as well.

VICKY: He had to improvise and sometimes shit happens.

You've got to get the job done somehow.

Yeah.

You know, the radish coins,

you can see by the colour is a bit more white.

And so the vegetable stock flavour hasn't really penetrated inside.

Then also the batter that's on the outside

really could have had a little bit more colour.

He could have fried it maybe just 30 seconds more.

And the coils on the potato

are actually thinner than the truffle.

So, in the end, you have a roulade

that is tasting like uncooked truffles.

Generally there is too much truffle in the dish.

And that's not only caused a flavour change,

but a textural change.

So, as beautiful as that roulade is,

it's very truffle-dominant

and it leaves this grainy texture in your mouth.

So I think Harry's done such a great job,

but I think he's fallen short on just a couple of things.

Good luck, Mims. Good luck, Mimi. Good luck.

I'm just feeling very, very competitive

because I'm on home turf and I really want to win immunity.

Hey, Mimi. Hi, judges.

But, at the same time, I know it's not perfect.

So I am very, very nervous.

Thanks so much, Mimi, we'll taste it.

Thank you. Enjoy.

Well done. Well done.

The thing that I noticed there

is the inconsistency in height between the coins.

Yours was pretty much straight across the top.

VICKY: Yeah.

Now, I think Mimi has done a very, very good job.

I know that, on a personal level, this dish means a lot to her,

and she did very well.

You know, in terms of flavour, I thought it was wonderful.

Um, the daikon radish and also the truffles

really come through, uh, the roulade, it's cooked properly.

I thought the flavour of the sauce

and the reduction of the sauce

and even the seasoning of the sauce was done very well.

And the puree was wonderful.

I thought the puree was spot-on.

What really ticked me the most

is this fantastic vegetable Perigord.

I come from France.

I know exactly what Perigord is about.

And this Perigord sauce is absolutely delicious.

It's consistent, it's rich enough.

It's a beautiful colour.

Mimi's roulade might be a little bit smaller than yours was, Vicky,

but those coils are perfect and tight

and really felt like a complete indulgence when I bit into that.

Mimi, out of all the contestants, wanted to honour this dish most.

I think she's done a brilliant job.

I thought her radish coins were really tasty

and really close to yours.

There was so much pressure, that, you know,

naturally she put on her own two shoulders

and I think she's done a cracking job here.

That's a credit to her.

I think all three of you did amazing, really,

especially for the fact that you're not professional chefs and cooks.

Any time you want to become a professional chef,

please do come to my restaurant

and I would hire any one of you in an instant.

I mean it, I mean it. I mean it genuinely.

Great job, guys. Really amazing.

Thank you, chef.

Well, thank you so much for having us today.

It was an honour for all of us to be part of your dish's story.

Put your hands together for Vicky Cheng, everyone.

You guys were really up against it today.

To get your hands on immunity,

you had to dig deep, and the results were incredible.

One dish gave us the best puree, a stunning roulade,

and a perfectly-balanced sauce.

It was almost identical to Vicky's.

And it was cooked by you...

..Nat.

Thank you!

Nat, congratulations.

You are immune from Sunday's elimination.

Feels insane.

So far into this competition,

every immunity makes such a huge difference,

so I'm happy to be up on that gantry when we go back into the kitchen.

I heard you say, "I'm going to be a chef"

and I'm holding you to that.

Yeah, I'm going to hold you up for that.

Imagine if all three of them turn up, like...

Yeah. Let's go.

If I may say to everyone, become a chef,

because it is the most beautiful job on the planet.

NAT: I can see it.

Everyone else, tomorrow is your last chance to win immunity in Hong Kong.

Salut. Au revoir. Je vous adore!

Everybody, well done today, you three, that was epic!

Tomorrow night on MasterChef Australia...

Look at this!

..their final cook in Hong Kong...

Let's go, let's go, let's go.

..is a cracker.

It's chaotic. And that's what street food's about.

There's definitely a bit of competitive spirit today

because there's a lot at stake.

Will Team Steam...

OK. Go, go, go. Lid on, lid on.

..Team Deep-fry or Team Wok win immunity?

The diners are here. Oh, my God!

Jeez, Louise! This is going to be insane.

Captions by Red Bee Media