All language subtitles for Masterchef.Au.S16E42.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER:
Previously on MasterChef Australia...

It is the Time Auction!
ANDY ALLEN: Yes!

..in this classic
MasterChef challenge,

Harry went hard from the start.

Sold to Harry! In 65 minutes.

The whole duck. Sold to Pezza!

Lamb mince. Sold to Lochy!

Harry, this will be your fastest
cook in the MasterChef kitchen.

It was a spirited cook to stay
in the competition.

I'm fighting hard to get
into the top six today.

That's good.

Everything is riding
on this 25-minute dish.

JEAN-CHRISTOPHE: The fish, for me,
I think is cooked perfectly.

And it tastes superb.

It is dynamite.

I loved that.
It really packed a punch.

But Lochy bade farewell
to the MasterChef kitchen.

(CHEERING)

Tonight, everything's on the line

with the toughest Mystery Box
of the season.

ALL: Oh!

I've been dreading this challenge
since day one.

Survived the elim, Haz!
HARRY: Mate, top six.

Top six.
Well done.

Top six, baby! Let's go.

Wonder what's in store for us today.
Who knows?

ANDY: Here we go!

Oh! Mystery box!

Pick a mystery box,
any mystery box!

Mystery box! Mystery box!

Mimi is loving the mystery box!

For now. Ha-ha-ha!

I hope everyone is well rested
and recovered.

Last week was a big one

and we're not dialling it back
any time soon.

We're nearing the end
of the competition.

Naturally, the challenges
are going to get tougher.

Today - no exception.

This Mystery Box has been set
by an Aussie icon.

(CHUCKLES) OK.

The way she thinks about food
is unlike anyone else.

She knows this kitchen
like the back of her hand.

Of course, I'm talking about
none other...

..than our very own Poh!

(CHEERING AND APPLAUSE)

Woo!

That's crazy.

Poh, you are
the queen of Mystery Boxes.

What makes you so good at them?

I think for
my particular personality type,

it's all about having
the parameters.

Because we all know
I'm a bit chaotic,

so just set up a little fence
around my crazy brain,

and having that lack of choice

freed up space in my brain
to exploit all the creativity.

I'm so excited, everybody.

You can lift your lids...

..now!

(ALL EXCLAIM)

Nice.

Whoa, that's a really cool cabbage.

We've got spatchcock...

..galangal...

..Szechuan peppercorns...

..sesame snaps...

..turnips...

..sour baby mandarins...

..sugarloaf cabbage...

..half a pineapple...

..and Chinese celery.

This is very exciting.

Just a regular old Mystery Box,
right?

No way!

(LAUGHTER)
No-o-o-o!

Guys, you need to have a good,
hard look at those ingredients

and start thinking.

Because this is
the Everything Box.

Oh.

Oh-ho-ho-ho!

Oh, yes!

For today's cook, you have to use
ALL the ingredients in one dish.

No pantry, no garden,

just your under-bench staples

and those nine ingredients.

DARRSH: Dammit!

I was dreading this challenge
since day one.

I've seen Everything Boxes
and they are extremely difficult.

It's here.
My worst nightmare's come true.

SOFIA: You will have 75 minutes.

You can cook absolutely anything,
so long as you use everything.

The three least impressive dishes

will put their makers
in tomorrow's pressure test.

You've got everything
to play for today,

because the cook to bring us
the best dish

will be able to kit out
their home kitchen

with a ¤5,000 Harvey Norman voucher.

(CHEERING)

No way.
Yeah. Let's go.

¤5,000?
Yeah.

Bloody hell, it's a lot.

Damn!

It's a lot of money.
Yeah.

Wow. Hey, somebody want
to swap with me?

(LAUGHTER)

Well, are you ready to give it
everything you've got?

CONTESTANTS: Yeah!

Let's go.

Your time starts now!
Go, guys!

Whoa. it is quite a Mystery Box.

PEZZA: They're not foreign to me,
all these ingredients today.

Cooked with chicken.
Cooked with cabbage.

I'm feeling pretty good
about the cook.

I'm going to be making
a cabbage wrap.

I've just got
to pull everything off

and get the flavours balanced.
That's the big thing.

Right.

I actually didn't expect
some of these ingredients,

but it is very Poh, I think.

I love the galangal,
the Szechuan peppercorns

and the baby mandarins,
but I think she's challenging us.

I am usually a more is more
is more person.

So I love using most of the things
in a Mystery Box.

But the problem is
I have to use all these ingredients

in the one dish.

I think it's going to be... (SIGHS)

..a tough one.

I'm calling this
a fridge-raid breakfast.

So making a little fritter
with the turnip and the cabbage,

and there's going to be
pulled chicken on it.

I'm doing poached eggs,
a mandarin hollandaise

and a pineapple, sort of like
a salsa/chutney kind of vibes.

I have my chicken poaching.

This is what I do on a Saturday.

I wake up at, like, 10am
and look at my fridge

and there's a random bunch of stuff,

and I just go,
"How do I make this all make sense?"

So, to me, this is very much
an exercise in doing that.

Knife behind!

Poh has organised
the biggest stitch-up

of the competition - 100%.

That one's still good.

Good. Perfect.

This is so hard.

I thought using everything
could be easy,

but not with these ingredients.

Oh, my God, that was way more sour
than I thought it would be.

Oh, woo!

I haven't used sour baby mandarins.

I definitely have not used
sesame snaps.

Like, sesame snaps. What?!

Just, like, garlic or, like, onion
would have been nice.

The flavours are there.

They're just not
my flavour profiles.

Oh, crap.

I'm so stressed.

I'm making a chargrilled spatchcock

with chargrilled cabbage
and then also a sour mandarin sauce.

I'm gonna glaze it
with galangal caramel as well.

I'm gonna try
and be very creative today.

Um, I'm gonna see if
I can blitz these bad boys.

And that's going to turn to,
like, the caramel

that I want to use
to glaze my spatchcock.

So, here goes nothing.

Cute. Wow! Sour!

I froth this challenge.

You know why I love this challenge?

Because it is fair!

Because we are all using
the same crayons in the box

in a dish.

The thing I'm thinking about first

is what ingredient
do I hero in my dish?

Because you can't hero all of them.

I know for a fact that everyone's
going to hero the chicken.

So that beautiful head of cabbage

is just staring at me
straight in the face.

I am making my version
of an okonomiyaki,

featuring the lovely cabbage
in a batter

that's fortified by
a spatchcock chicken stock.

Okonomiyaki is
a Japanese savoury pancake.

I absolutely love okonomiyaki.

I eat this dish all the time.

I've had this a lot growing up.

I'm gonna try to get as much umami
in this dish, as much as possible.

My idea is to use
the crispy chicken skin

as a sprinkle to replicate
that bonito flake vibe.

I put it into the air fryer

because I know
it is the quickest way

to get crispy chicken skin
without fail.

I think I've given them
a bunch of ingredients

that actually go very well together.
ANDY: Yeah.

There's so many things
that sing together,

like the perfume
from the pineapple

goes really well with

the Szechuan peppercorns,
the sesame.

The turnip is probably
the odd man out,

and the one that I think
I'm going to be interested

to see how they apply.

I just want to see them
be creative

and show us why they should be here
in the top six.

We have to expect the unexpected.

There's going to be
so much happening today.

I can smell it already.

50-50 chance of the bottom three.
Oh, yes.

That's when you know it's heating up.

DARRSH: I've watched
Everything Mystery Boxes before,

and I've been dreading it

because we have to use everything
in this box,

and there's a few ingredients
that I've never worked with before.

Chinese celery,
the sour baby mandarin, turnips.

So it's really going to test us

to be able to come up
with flavour combinations.

Um...

Alright. That's that, that's that.

The dish I'm making today is

deep-fried Szechuan spatchcock

with, uh, pineapple
and mandarin chutney,

mashed turnips

and pickled cabbage.

I've never done
a turnip mash before,

but, I mean, it kind of
looks like a potato.

Root vegetables,
they're all the same.

Potato, pot-A-to, turnip, turnip.

Theoretically, like,
it works in my head,

but there's a lot of elements here
that I need to nail.

This cook is all or nothing!

One hour to go!
One hour left!

HARRY: Today, I'm doing
some spatchcock tortillas,

I suppose you'd call them.

So I'm going to hibachi
the spatchcock.

I'm going to have a glaze,

um, made out of a couple
of the things.

I'm gonna do a charred pineapple
and cabbage salsa.

Fry up the bulb part of the turnip,

and I think it'll all tie together.

I'm pushing myself
really, really hard.

I don't want to just use every item

in, like, you know,
a conventional sort of way.

So, yeah, I'm going to try
some new techniques

that I haven't done yet.
I'm gonna make green tortillas,

so I'm going to use the tops
of the turnips for that.

You know, I think
that's something different.

It's showing the judges

that I'm being creative
and using a part of the vegetable

that would normally end up
in the bin.

Right now, I'm just making my dough
for the wraps.

This needs time to rest.

That's why I wanted
to get it done quickly.

POH: Hey, Harry.
Hey, Poh, hey, Andy.

Hey, Harry. Righto. Hit us with it.

So, essentially,
I'm doing chicken wraps.

Yep.
Yep.

Um, then I'm gonna do
a grilled pineapple

and, um, sugarloaf cabbage,
uh, like, salsa-y slaw thing.

Gonna have to be
a good chicken wrap.

There's a lot of good dishes
out there.

Yeah.
And my fear is -
a good chicken wrap? Great.

But this needs to be...
The best.

..the best chicken wrap
that we've ever had.

Because half of
the contestants today,

they're in tomorrow's pressure test.

Yeah. I'll do my absolute best.

I thought I had
a really good creative concept,

especially using the turnip tops
in my wraps.

I don't know how I'm going to make
the best chicken wrap

that the judges have EVER had.

A good chicken wrap? Great.

But this needs to be...
The best.

..the best chicken wrap
that we've ever had.

Because half
of the contestants today,

they're in tomorrow's pressure test.
Yeah.

The judges have rattled me
a little bit.

I'm pretty concerned 'cause,
like, I have picked

a pretty simple concept.

Got a lot of stuff going on here.

Um, I'm using everything
in a lot of different ways,

but I think
each element will stand out

on its own legs as well. But...

..need to make sure
that this is THE best wrap ever.

So I've decided
I'm gonna make a mayonnaise

with that fresh baby mandarin juice
in it,

which is just gonna
tie it all together.

There's a lot of bloody pressure
on this chicken wrap now. (LAUGHS)

I really hope I can stay out
of tomorrow's elimination.

What are we doing?
What are you doing there?

PEZZA: Just trying to get
a bit of flavour

into a bit of stock, brother.

Yeah. Nice, man.

If this was day one,

and that mystery box
came in front of me,

I wouldn't know what to do.

I'm thinking dicing the cabbage
and putting it into a slaw

or something like that,
with a bit of chicken to the side.

Chief cook now, legend.
Chief cook now.

Never had a cabbage roll in my life.

That's where my mind goes to now.

Like, I guess it's sort of inspired
from my trip from Hong Kong.

This is something Cantonese,
like a spring roll.

That's the way I'm thinking.
Sweet-and-sour sort of flavours.

There's no doubt that's what
it's getting to in this competition.

The flavours have got to be bold,
they've got to be good

and they've got to balance.

And the way
I'm going to achieve that

is I'm just going to taste, taste,
taste all the way through.

I've tasted the start of the sauce
and it tastes really nice,

but it's a little bit bitter.

I see the pineapple and I decide
to put a couple of little pieces

of this pineapple to use
a natural sweetener,

so I'll just chuck
a couple of bits of it in

and we'll just let it sit in there.

What I've learned
in this competition is,

as the sauce reduces,
the flavour changes so much.

So I want to wait and see
what it's like

when it's getting very close
to being finished,

but just making sure
that it marries beautifully.

If I can get it that
they just want to drink that sauce,

I know that we're going
to be up there today.

I think the wife will be stoked
with her Harvey Norman voucher.

Probably get a coffee machine.

I'm used to drinking instant coffee,

so when I get home, I'll have
to have a coffee machine, won't I?

Must use everything in the box.
So think outside the box.

You have 45 minutes to go.

Let's go! (CLAPS)

Alright, come on.

NAT: Stakes are so high
in this cook today,

so I'm gonna try really hard
to make sure

that I get top dish,
because I want that ¤5,000 voucher.

Hey, Nat.
Hey, Nat.
How are we doing?

So tell us what you're making.

Kind of like a Vietnamese
Thai-style grilled chicken.

And I'm going to essentially

have glazed it
with a blitz like sesame.

Mm-hm.
Um, and some sugar and some salt

and then also some Szechuan peppers.

I would be really careful with this

because the sesame has got quite
a lot of sugar in that praline.

Yeah, so much sugar.
And you've added sugar.

So be careful when you're basting.

It's going to caramelise hard.
Yeah.

And if not, you'll burn it.

Yeah, OK.
For sure.

I'm intrigued about
how it's all going to come together.

Me too.

OK. Good luck.

Thank you.

I am scared, so I'm going to keep
watching this like a little hawk.

For my okonomiyaki, I'm going to use
all of Poh's ingredients

to develop the sour, sweet, salty,
umami flavours of okonomiyaki.

And hopefully, if I pull it off,

it's going to show a lot of skill,
understanding and knowledge.

In my okonomiyaki batter,
I put the chicken stock,

flour, egg, salt, sugar.

I grate turnips into the batter
and I put my chopped cabbage in.

I set it aside as soon as I can

so that it has time
to develop its flavour.

Ooh, yeah!

I'm hoping that the grated turnip
replicates that level of umami

in the batter as equally
as your traditional okonomiyaki.

As soon as my batter is done
and set aside,

I focus on making my barbecue sauce.

In order to develop
as much flavour as I can,

I grill my pineapple in a pan

to get that dark brown, sticky,
shiny nature

of a barbecue sauce.

I melt the sesame snaps in a pot,
get it all going together.

It is going to be so good.

I never want to jinx myself.

But, you know, it'd be pretty nice
to get top dish today

because I need a stand mixer!

Yeah. Let's go!

Time to turn up the heat!
You have 30 minutes to go!

Yes.

SAVINDRI:
"Time to turn up the heat"? Oh, no.

DARRSH: I'm feeling a little bit
stressed at the moment.

Um, I've got a lot of elements
on the go,

and, I mean, I'm tracking well,

but I keep remembering
all these elements

that I need to keep doing.

I've butchered the spatchcock
for my fried chicken.

I've got pretty much
everything else on the go.

So my chutney is cooking away
and my pickled cabbage is done.

It's just resting.

I now need to focus
on my turnip mash.

Obviously, that's not a potato.

It's... It's a turnip.

Um, and I've never made
turnip mash before.

Um, so I'm hoping that,
like, when I blitz it up,

it doesn't just turn to mush.

I want it to be mash.

There's so much stuff
on the go right now,

and I just want to get
this turnip mash working

so I can forget about it
and focus on everything else.

I really want to avoid
tomorrow's pressure test.

Now that we're top six,

the pressure tests only get harder,

and I can't imagine
what's in store for them tomorrow.

Are you going alright, Darrsh?
Yeah, man.

You?
Yeah, I think so.

Just a lot to get done.

Sav.
Hello.

How's the dish coming along?
It is coming along.
There's a lot going on.

I'm calling this
a fridge-raid breakfast,

because this is very commonly
what I do on a Saturday morning.

Open my fridge and go,
"What bits and bobs do I have?"

So what's the big picture?

So I'm turning the turnip
and the cabbage

into, like, a little fritter.

And there's going to be
pulled chicken on it.

Poached eggs.

And I'm using the mandarins
for the hollandaise.

Your spatchcock
is boiling over there.

It's already hard.

You've got to simmer it.
You think that's the best way?

Has to be tender. You know,
pulled meat has to fall.
Yeah.

If you boil white meat, especially,
it's going to become very tough.

Yeah.

So do something about that
before it's too late!

For my fridge-raid breakfast,
I pulled my poached chicken out.

I'm really hoping

that I've gotten into it in time
and I haven't overcooked it,

but I have to commit
to the chicken that I have

because I have to use
the chicken in the box.

So I'm going to let it sit

in my reduced chicken stock
for a bit

so that it reabsorbs
quite a bit of that moisture,

and I'm hoping that
that does the trick.

I have to move on to making
my turnip and cabbage fritter,

because that forms the base
of the dish.

I have never made it
with cabbage and turnip,

because who buys turnips?

Like, who does that?

Sorry. I have strong feelings
about turnips.

DARRSH: Flip over on that side.

The spatchcock is frying.

Most of my elements are done.

I just need to bring it all together

and balance out my turnip mash,

because it is very different
to a potato.

This competition is all about

adapting and rolling
with the punches.

Something hasn't gone my way
right now.

This isn't a mash,
it's more of a puree.

But I can still make this work.
It's not over.

OK, my perfect okonomiyaki
is crispy on the outside,

fluffy on the inside.

I've been checking it,
keeping an eye on it.

I flip it...

Yes, sir.

..And it is beautifully golden brown
and crusted on the outside.

It's just about tweaking now.
Everything is pretty much there.

Okonomiyaki sauce is reducing.

I've made the mayonnaise.

I've crisped up the chicken skin
for crispy crispies on top.

I've dehydrated
the top of the turnips

to make a seaweed powder.

I just feel good.
I just feel good today.

The pineapple and my spatchcock
are still in the hibachi,

I've still got to make my slaw.

I've got to cook the wraps.

I've still got to make a mayonnaise.
Harry.
Hello.

I've heard you're making
a chicken wrap.

Yeah.

How is a chicken wrap enough
for top six of MasterChef?

Well, it's about
what's going in the wrap.

Clock is ticking, Harry.

Yeah, no, clock's ticking...
And this needs to be the best dish

you've made so far
in the competition.

JEAN-CHRISTOPHE: Good luck, mate.
Thanks, guys.

So I'm just gonna have
to start multi-tasking.

I'm rolling out my tortillas,
getting them onto the hot pan,

and at the same time,
I'm trying to shave this slaw

with the mandarin and just get
everything together.

And the judges want this to be
the best chicken wrap ever.

And right now,
I think maybe chicken wraps

might not have been the best idea.

You've got to use everything
in that Mystery Box

or it does not count!

15 minutes to go.
(CHEERING AND APPLAUSE)

SAV: Go, go, go, go, go!

Urrr!

PEZZA: Oh, I'm starting
to sweat now, Haz.

HARRY: Oh, yeah.

Done most of my elements.

It's just really cooking now,
finishing off the cabbage leaves

and that on the hibachi,
just to bring it all together.

I've blanched my cabbage leaves.

So I've got them nice and tender,
so they're right to roll 'em.

Then I'll be right to roll
by the sound of it.

I want to put a little bit
of chicken.

I want to put a couple of
little strips of the pineapple,

a little bit of the pickle on top,

and I want to roll them
nice and tight,

so they're firm,
like a little spring roll.

And then just got to put 'em
through the skewer

and finish them over the hibachi,

just give them that little bit
of a golden crisp.

It's going to be,
when it's all said and done,

a couple of mouthfuls.
That's all they're going to get.

You want it to tingle
their tastebuds

and finish with
that beautiful, luscious sauce

that just wants to make you go back
to keep licking the bowl clean.

SAV: There's a lot going on.

There's a lot to do.
I've got a fritter in the works.

I've got a chicken in the works.

I've got my pineapple
and Chinese celery salsa salsa-ing.

I'm now starting on
my sour baby mandarin hollandaise.

Alright, come on.

How I usually make hollandaise

is with lemon juice
and a bit of vinegar.

And I get lemon zest in there.

So, to me, it makes perfect sense.

And it's just the right way
to introduce the mandarins

into the dish without it, like,
punching you in the face.

You could bathe me in hollandaise,

give me a pool of hollandaise,
and I would just dive into it.

I love it, it's buttery

and it's one of my favourite things
in the whole world.

I'm feeling confident
and in control.

And before I can start plating,

I just need to poach an egg.

Attention, Attention!
Seven minutes left to go!

(JUDGES SHOUT ENCOURAGEMENT)

NAT: Ooh, it is hot.

I charred my cabbage

and I currently am trying
my pineapple now,

and then I'm about to start on
my baby sour mandarin sauce

with some galangal.

And I'm gonna make, like,

a, just like
a savoury dipping sauce

to go with the chicken.

My ideal result of
the spatchcock chicken

would be that
it's beautifully brown,

beautifully charred
from the sesame snap glaze.

Um, I'm getting a really good char
on it, which is what I want.

Um, I just really want to make sure
I don't overcook it.

If this chicken doesn't work, uh,
things could just be bad.

Everything would be bad.

Um, honestly, if you want the truth,

I don't really know
what I'm doing right now,

because all these flavours
are, like...

I just want some soy
and some garlic.

Oh-ho-ho!

Oh, no, is it stuck?

Oh, God.

Oh, no. Is it stuck?

Oh, God.

Yeah, things are
a bit sticky right now.

Definitely in a sticky situation.

Holy Dooley.

It's really sticking to the grill,
and I don't know what to do.

Well, this is going great.

Oh, no!

Whoa-ho-ho.

Where's the skin?
Where's the skin gone?
Careful with that.

You've only got one.
I know.

It looks like it's been stuck
against the grill.

Yeah, it did get stuck.
Because the stickiness of the sugar.
Yeah, yeah.

Um, so I'm just gonna use this
and then, like, cut it in half.

Remember, you only have one.
Yeah.

And nothing else, yeah?
Yeah.

So that's your shot.

Nat, we're used to seeing you
pretty in control.

So you need to get back there.
And you need to get back there fast.
Yeah.

A lot on the line.
Yeah.

The judges know exactly
what they're looking at.

And what they're looking at
is disaster.

It's a little bit nerve-racking,
that's for sure.

Four minutes left.
Only four minutes to go!

Come on! Four minutes!

You know, Harry?
HARRY: Yes.

Last week...
Yeah.

..your sense of urgency
was remarkable.

What's happened today?

I'll try and pick up the pace, yeah.

MIMI: I need to make sure
that every single element

that I've developed in this cook
gets to the finish line.

My okonomiyaki is crispy
on the outside,

fluffy on the inside.

My barbecue sauce has that fruity,
sticky sugariness to it.

My mayonnaise is sour, sweet.

My Chinese celery stem garnish
is bitter,

and my crispy chicken skin sprinkle

needs to amplify
the umami of my dish.

Everything is pretty much there.

I feel good about this one.

I knew that everybody else
would have picked chicken to hero,

and I feel like
I came up with an idea

that nobody else did.

I'm looking at my final dish

and I am feeling
on cloud nine today.

Alright, Darrsh?
That's done. Yeah, man.

Just got to bring it together.

I'm pretty happy
with how things have gone

for my takeaway fried chicken.

My pickled cabbage is done.

My pineapple and mandarin chutney
is done.

My chicken's done.

The turnip puree has definitely
changed throughout the cook.

It's such a bland ingredient

that I've added some sugar to it

to essentially get that natural
sweetness out of the turnips.

I just hope I haven't added
too much sugar

and that it works with everything.

NAT: There's only a few minutes left
on the clock

and I have to plate my dish.

OK. Everything together.

I put the spatchcock chicken down

and then I, you know,
beautifully make, like,

these rose-shaped turnip pickles.

Classic Nat thing to do.

And then I put
a Chinese celery top garnish on.

It's probably the ugliest dish
I've dished up.

And I am worried because
pressure test, it gets to people.

Literally cracks people in half.

(EXHALES)

Two minutes left to go, please!
Hurry up!

SAV: I am definitely a little bit
concerned about the chicken

for my fridge-raid breakfast.

I think I've done everything

as much as I can
to make it as juicy

as possible,
but here's hoping it's fine.

I've just got to get my egg poached

because we both know
that I should not leave eggs

till the last minute.

And I'm running out of time
to poach this egg,

but it has to be executed perfectly.

Yeah. I'm... I'm nervous.

Oh, God.

I've finally got enough wraps

so that I can serve
the judges something.

My chicken's done, but I'm running
out of time to do this mayonnaise.

Give it everything you've got
in this last minute!

If I don't finish this mayonnaise
and don't get it on the plate,

then the dish has nothing
to tie it together.

The wrap needs something creamy
and fatty to, you know,

make this
the best chicken wrap ever.

(GROANS) Why didn't I do
the mayonnaise earlier?

Oh, yes.

When the judges taste
these cabbage rolls,

I want them to taste
that beautiful,

succulent spatchcock with
that sweetness of the pineapple,

the saltiness and pickling
of the turnips.

And then just
that Cantonese sort of sauce

that should have all
that beautiful flavours together.

It should be a mouthful of goodness,

but the sauce reduced so far down,

I'm not sure how the sauce is going
to go with these cabbage wraps.

That's the only thing that

I'm worried about today,
to be honest with you.

ANDY: That's it, everybody!

10...

JUDGES: Nine, eight, seven,

six, five,

four, three, two, one!

Stop!

SAV: Well done, bro.
Thanks, Sav!

Come here.

Good job.
Well done.

Oh, man.

Oh!

We are super excited to see

what you did
with all the ingredients

in my Everything Mystery Box.

I hope you cooked your hearts out,

because the top dish today gets
a ¤5,000 Harvey Norman voucher.

Fantastic.

Let's go, Mimi.
We're ready to taste everything.

MIMI: My goal today was to stand out
by hero-ing the vegetables.

It looks pretty tasty to me.

I hope the judges like it.

This is my take on okonomiyaki.

I reckon we dig in.

JEAN-CHRISTOPHE:
Mimi, this is fantastic.

You've managed to combine
sliced cabbage, turnips, eggs,

stock into this combining,

which is actually very tasty.

There is the right texture.

There is that crunchiness outside.
The softness.

It's delicious.

You've managed to create a symphony

by using nine different instruments.

And you've done that so well.
So, well done to you.

Mimi, I think you've
very successfully managed

to replicate the elements that
we know goes with the okonomiyaki.

So you've got
this little sweet emulsion,

which is like the Japanese
barbecue sauce, and then your mayo.

A brilliant job on that.

Thank you.

Your beauty is being able
to manipulate ingredients

into the five tastes.

Mm.
That is a skill.

And that is a skill like
no-one else has in this room.

So keep that.

Thank you, guys.

Savindri. You're next.

Oh, God.

I'm definitely concerned about
the egg and the chicken.

So that's playing at the back
of my mind.

Please don't let me go into
another pressure test, please.

Sav, tell us what you've made.

I made what I'm calling
my fridge-raid breakfast.

Turnip and cabbage fritter

with pulled chicken, a salsa

and I used a sour baby mandarin

for my hollandaise
with a poached egg on top.

Alright, let's try the dish.

Oh, no. Egg cam.

You know, it's a poached egg.

It looks jiggly and perfectly gooey,

but I don't completely know
how it's cooked.

So, fingers crossed.

Oh! It's under as...
It's... Ooh!

Oh!

VOICEOVER: Get inspired
by our fabulous home cooks.

Stream full episodes
of MasterChef Australia

now on 10play.

The egg is definitely undercooked.

The white's still really runny.
The white is still really runny.

Sav, I love the pineapple salsa.

You can taste that fresh pineapple.

You can taste that Chinese celery.

I love the hollandaise.

The mandarin in that is perfect.

The amount of acidity that
you've added with that is fantastic.

I think where it goes a bit wrong
is, obviously, the egg is under.

Yeah.

And the chicken, it's overcooked.

Yeah.
The spatchcock, it is tough.

Yeah.

It's a young bird. It's fresh,
it's the best of the best.

You boiled it.

Never boiled any meat,
anyway, to start.

Positives are for me - I think
you've really balanced the flavours

of those nine ingredients
in the Mystery Box well.

I can definitely get
the cabbage in that fritter.

You definitely get Szechuan.

You definitely get the pineapple
and Chinese celery.

And then you get a hint
of the baby mandarin

from the hollandaise.

Thanks, Sav.
Thank you. Thank you.

Next up
with the Everything Box, Nat!

MIMI: Yeah, Nat!

DARRSH: Yeah, Nat! Woo!

OK, OK, what have you made?

NAT: I made
a char-grilled spatchcock chicken

with a sesame-snap glaze,

a Szechuan pepper
baby sour-mandarin sauce

with char-grilled cabbage

and char-grilled pineapple,

and pickled turnips, as well.

Nat, tough day to have a hard cook
on the Mystery Box

because it is very unforgiving.
Yeah.

The chicken for me,
it was a little bit haphazard.

You know, it could have had
a beautiful, even coating

of char and glaze on it.

But you'll learn from that.

You can literally taste
every single ingredient in the box.

The chicken reacting
with the sweetness of the cabbage

versus the bitterness of both
the galangal and the baby mandarin.

Then you just get a bit of fruit
and hum from the Szechuan pepper,

and then a little bit of sourness
from that pineapple.

The thing that you've relied on
is being able to balance,

and that is essentially
what the Everything Box is all about,

so well done, mate.

The flavours are playing together
really nicely,

so even though the fruit
didn't have that sweetness,

the cabbage is actually super sweet.

All the natural sugars and juices
have come out of that cabbage

when you've grilled it,
so that's offsetting the sourness.

The chicken itself,

for me, I found it definitely
hasn't been cooked evenly.

It didn't retain its juiciness,

so not 100% on the cook.

But in terms of flavour,
that could be

one of the most balanced dishes
we see today.

Thanks, Nat.
Thanks.

Bow! Bow! (GIGGLES)

Darrsh.
Yeah, Darrsh-ay!

Uh, hello!

Darrsh, can you tell us
what the name of your dish is?

DARRSH: It's fried spatchcock

with a pineapple
and sour-mandarin chutney,

turnip puree and pickled cabbage.

Alright, let's do it.
SOFIA: OK.

Darrsh, mate, there's some good
cooking here, I'm not gonna lie.

That pineapple
and sour-mandarin relish,

it's got that sweet, sour,
bitter number to it.

It goes really well
with the pickled cabbage

and, I never thought I'd say this,
the turnip puree.

You've cooked the chicken
really well.

There's some good cooking here,
but it does feel like

you were made to use
everything in the box.

I think that will be the thing,

and it probably depends on
what's behind you,

whether it keeps you safe
in the top three

or not safe in the bottom three.

JEAN-CHRISTOPHE: Darrsh.
Chef.

These bloody turnips!

You've worked so hard. You tried.

Then it was supposed to be a mash,

and then it became a puree.

And it's too sweet for me.

Yeah.

Your fried spatchcock
is really tasty.

I think it does have that,

sort of, subtle, round sweetness
to the batter,

which does make it quite more-ish,

but the turnip might have been

the best opportunity
for you to inject

some more acidity
and astringency into the dish.

When you think of
Korean-fried chicken,

they always serve it
with that pickled daikon

on the side...
Yeah.

..and maybe just something like that
could have worked.
OK, yeah.

Well done, Darrsh.
Thank you, Darrsh.

Thanks, guys.
(APPLAUSE)

Thanks.
Good job.

See how we go.

Righto, Harry. Let's go, mate.

(APPLAUSE)

I'm pretty disappointed in myself.

I ran out of time
to get the mayonnaise done.

I just left it to the last minute.

I missed that element
that I really wanted on the plate.

Mm!

Harry, what did you make?

So, I made you
sesame snap-glazed chicken wraps.

The wraps are turnip-top piadina
and then slaw

with some charred pineapple
and sugar-loaf cabbage.

I did want to do, like,
a mandarin sort of mayo
to go with it.

Oh, yeah.
But I just ran out of time.

Harry, chicken's cooked
really nicely.

Got a nice hint of smoke in it.

That glaze kind of does get lost
between the punchiness of that slaw,

especially with the pineapple.
Yeah.

But, also, it's dying for a mayo.
Yeah.

It needs fat
to carry all those flavours

and, kind of, tame them a little bit.

That's the problem that I have.

It's not about what you have done,
it's what it could have been.

Hm, yeah.

It's sort of something
that I would make if I came home,

like, from a farmer's market
and just wanted to, like,

put together a nice wholesome lunch.

There's nothing wrong with that.

But today when there's
three people going to the bottom...

..I feel like
I just would have stretched myself

a little bit further.
Thanks, guys.

Thanks, mate.
Thanks.

(APPLAUSE)

Right, next!

If there is anyone
from Tasmania over there...

Pezza!

(APPLAUSE)
NAT: Let's go, Pez!

PEZZA: I'm really happy
with the dish today.

The only thing that worries me
is I haven't had a chance

to taste it all together.

My wife loves rice-paper rolls.

I think if when I come home,
if this is good,

she's going to want me
to cook this for her.

I could be in the running
to win that voucher.

They look very attractive.

I really hope they taste
as good as they look.

Pezza, tell us,
what is your dish, please?

My dish today is
spatchcock, pineapple,

pickled turnip, cabbage rolls.

Your cabbage rolls are pretty sweet.

When you combine it
with your sauce...

..it's pretty much perfect.

I love that, Pezza.

I absolutely adore it.

That's how you do a cabbage roll.

They're soft.

They've still got the bite to them

and everything is wrapped up
in this neat little package.

You've got that bitterness

and the slight astringency
from the sauce.

It's as balanced as it gets.

I think it's really good, Pezza.

Thank you.

All the skills that you're learning

through all
those harrowing pressure tests

that you've been through,

I can see you extracting
every bit of knowledge

that you've been learning
through this competition.

I'm getting quite emotional now.

I hope you're really,
really proud of yourself.

This is an excellent dish,

and I hope you've got it
in your head

that you absolutely belong
in this spot.

So, well done.
Thanks, Poh. Appreciate it.

Pezza, your dish is fantastic.

It is... It's brilliant.

In fact, I think it wants something.

I'm going to give you
a present because...

I don't care. I'm going to do it!

Because, because...

..you can push the boundary.
I love that.

Thank you.

Thanks, chef.

There was a young and dumb
23-year-old guy

from Maitland
who reminds me a lot

of a younger version of you,
actually.

(LAUGHTER)

It was me.
Wow!

I came in the most inexperienced cook

out of anyone in the competition,
and I struggled.

But I just kept my head above water.

And I'm starting to feel like

you're getting that momentum
that I had.

You know, if you keep cooking
like this,

you never know where you'll end up.

You may just end up
lifting that trophy.

And that's the ultimate prize.

Well done, mate.
Thanks, guys.

Thanks, Pezza! Well done.

Well done, mate. You killed it.

Do you want a salami, man?

No, I'm all good, bro.
They're yours.

The Everything Box is designed
to challenge you.

And, today, it sure did.

But one of you
has done enough to score

a whopping ¤5,000
to spend at Harvey Norman.

This cook took all nine ingredients

and gave us everything we wanted,

but most importantly,
we just bloody loved it.

Congratulations...

..Pezza.

(CHEERING)

Well, Pezza, congratulations

on being the very first member
of our top five!

(CHEERING)

Mate, you'll be up on that gantry,
safe and sound.

You can start brainstorming purchases
for your new kitchen.

Ha-ha-ha-ha!

Everyone else, when I say your name,

step forward.

You're cooking
in tomorrow's pressure test.

Sav.

Harry.

Darrsh.

Sav, Harry, Darrsh.

We're beyond looking
for good dishes now.

It takes nothing but the best
to win this competition.

Focus.

Goodnight.

VOICEOVER: Tomorrow night
on MasterChef Australia...

Please welcome Guillaume Brahimi.

(CHEERING)

..one dish stands between them
and the top five.

GUILLAUME BRAHIMI: It's a dish made
for the King of France.

Wow.

Today, you'll be making not just one
perfect plate, but five.

(ALL EXCLAIM)

Today is going to be
a tough day at the office.