MasterChef Australia (2009–…): Season 14, Episode 30 - Episode #14.30 - full transcript
Contestants vie for immunity from elimination over a two-round fry-up, and must create the best dishes using an everyday air fryer before cooking a sweet or savoury dish using a deep fryer.
VOICEOVER: Previously
on MasterChef Australia...
..a pressure test
from a seafood legend...
MATT: Just the stuff he does
with his fish. It's just awesome.
It's really inspiring.
..was the end of the line
for Melanie.
MELANIE: This experience
has been absolutely amazing.
And the magnificent
Werribee Mansion...
JOCK: We want to see that grandeur
on a plate and in your menu.
..was the perfect setting
for a bourgie service challenge.
ANDY: Epic dish.
Fits the surroundings.
They've turned ordinary ingredients
into an extraordinary plate of food.
Then...
Ooh-hoo.
..who doesn't love 'fryday'?
JULIE: From the air fryer
to the deep fryer.
Now we're talking, baby.
When Julie's croquettes...
JOCK: It would be
an absolute winner on any bar menu.
..won her a spot on the gantry.
You're going to heaven.
I'm going to heaven.
(LAUGHTER)
Tonight, it's an all-in elimination.
BILLIE: I'll have to
cook my butt off
because I really want to stay here.
..with a very...
..dramatic...
ALL: Ohh!
..start.
Holy hell.
SONG: # 'Cause you're hot
then you're cold
# You're yes then you're no
# You're in
then you're out
# You're up then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss,
we make up
# You're hot then you're cold
# You're yes
then you're no
# You're in then you're out
# You're up
then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss,
we make up
# You
# You don't really wanna stay, no
# You
# But you don't really wanna go-o
# You're hot then you're cold
# You're yes then you're no
# You're in
then you're out
# You're up then you're down. #
HARRY: I'm nervous today.
My little belly's flipping around.
Mornin'.
ALDO: Let's do this.
First elimination where everyone's
fighting for themselves.
And it's really ominous
that everybody is feeling
quite scared of what's to come.
What the hell?
Oh, here we go.
In you come. Down the front.
ALVIN: In front of us
are the three judges
and behind them
is this huge black curtain.
And the mind just goes...
It's like, "OK, what?
"What is behind that?"
Are we cooking in a tank?
Or is it a hologram?
Putting up a stage on today.
ABBA's done hologram concerts.
Why not a cooking hologram?
That would be kind of cool,
actually.
Good morning, everybody.
ALL: Good morning.
Now, I know I'm slightly upstaged
by what's behind me,
but we'll get to that in a minute.
Today is another all-in elimination.
At the end of it,
one of you will be going home.
But it won't be Julie Goodwin
up there, in heaven.
(CHUCKLES)
Unbelievable.
How you feeling up there?
Oh, I feel nervous for the guys.
That's a very big curtain.
(CHUCKLES) Isn't it?
(SIGHS)
Keyma, how are you feeling,
looking at
this giant, very dramatic curtain?
I'm intrigued.
I don't know what is behind that.
Are you nervous
about what might be behind us?
Um, if it's a tasting challenge,
maybe.
Let's see.
Aldo, how do you feel about
what might be behind this curtain?
I just want to say take all of us
out of our misery.
Let's drop the curtains
and let's do it.
So, should I just prolong this
a little bit?
Thanks. Just kill me softly. Right?
OK. Aldo, I'm going to take my cue
from you.
Are you ready to find out
what's behind this curtain?
ALL: Yes, please.
Please.
Oh, God.
Oh, boy.
Oh, wow.
Oh, this is so dramatic.
Come on, Jock.
Come on, Jock. Jeez.
(GASPING)
ALL: Oh.
Holy hell.
My heart is racing.
It is a green garden wall.
This is quite possibly the most
healthiest wall I've ever seen.
It's a wall of health foods,
ladies and gentlemen.
As you can see,
it's filled to the brim
with leafy greens and herbs.
Today, you'll need to identify them
in a taste test.
Sorry, Keyma.
(LAUGHTER)
Sorry, not sorry.
OK.
This won't be like any taste test
that you've seen before.
There are a total
of 73 greens and herbs on this wall.
Whoa.
A lot of them look very similar...
..but they all have
a very distinct individual taste.
Righto.
This is how it's going to work.
One by one, you'll come up
and you'll choose something
from the wall.
You can smell it,
but you can only taste it once
you've locked in your selection.
When you name it,
you better get it right,
because if you do get it right,
you stay in the game.
The first five people to guess
incorrectly are into round two.
And from there,
one of you goes home.
(CHUCKLES NERVOUSLY)
So, should we work out
who's going first?
Yep.
Yep.
Alright.
In this bag are tokens,
obviously lucky dip,
they're all numbered.
Ooh, nine. Cool.
The nature with taste tests
in the MasterChef kitchen
is that so much of it
can come down to chance.
13.
Is it a six or nine?
Six.
We're all amazing cooks.
We all have amazing food knowledge,
but it can literally come down
to the order that you're in.
What are you, number one?
One.
That's great.
So, this is definitely
going to be a tough challenge.
Alright, Ali. Lucky number one.
Let's go.
Choose one of the numbers
off the wall.
Now, don't forget,
once you've chosen a number
that's it, you must give an answer
for that number.
Alright?
I would say my knowledge of herbs
and greens is actually really good.
But this is going to be
really difficult,
especially if there's more than one
variety of something on there.
I think my strategy is just to
go for the simple ones first,
and hopefully there'll be enough
left that I know the names of.
48.
48.
Do you need to try that?
No.
This is rosemary.
Indeed it is. Correct.
Thank you.
Back to the line.
Well done, Ali.
Alright. Next up, Michael.
Let's go, Michael.
Go, Michael.
Choose a number, my friend.
I'll go 51, please.
You'll go 51.
And your guess is...?
My guess is kaffir lime leaves.
Kaffir lime.
Is correct.
Thank.
Well done, mate.
Daniel, I know how much
you love greens.
Would you come on down?
Do it, mate.
Taste test of leafy greens.
Oh, awesome. (CHUCKLES)
I know you feel very strongly
about particular greens.
The thing that stands out
like a sore thumb
is something that I used
in a cook a while back
and I just sort of stuffed myself
over with it.
What are you thinking?
Do it, Dan.
Come on, man.
Come on.
Do it.
Number 70.
Number 70.
I don't bother tasting it.
I don't need to taste it.
I know it very clearly.
OK, Daniel, you picked number 70.
What's your guess?
I think it's some delicious kale.
Is it delicious kale?
You have a history
with this ingredient already?
Yep.
So you know it well.
Yeah.
It is kale. Well done.
Well done, Daniel.
Matt, you're up next.
(SIGHS)
Ooh, big, deep breath there, mate.
52.
I think it's coriander.
You are correct. Well done.
Go 24, please.
ANDY: What do you reckon it is?
Flat-leaf parsley.
Flat-leaf parsley is correct, Billie.
Tommy, let's go.
I think the taste test
really is a great leveller.
I'm pretty sure it's mint.
You're sure. It is mint.
Thanks, mate.
25.
You've chosen 25.
What do you think it is?
Chervil.
Correct.
I think luck
has a lot to do with it.
Of where you stand in the pack.
Gives us a number.
60.
Number 60.
What do you think it is?
Curry leaves.
Correct. Well done.
Thank you.
33.
ANDY: 33. What do you reckon it is?
Geraldton wax.
It's Geraldton wax.
And who picks the things
that you know before you.
Number 18 is...
Cavolo nero.
Yes, you are correct.
Thank you.
37.
What do you think 37 is?
It is a pandan leaf.
This is a lot harder than it looks.
It's a pandan leaf.
Keyma.
Let's go.
OK.
Oh, my God.
Um...
As soon as you eat it, you buy it.
Yeah.
Done. Number 35, Keyma. What is it?
Chives.
Correct.
ANDY: Yeah, Keyma.
Alvin. Let's go, pal.
Pick a number. Pick a number.
I'm going to take number 13, please.
You're going to take number 13.
Unlucky for some.
Lucky for me.
What is it?
Sage.
Correct.
Thank you very much.
Sss...
Small wins.
It's the small wins today.
Mindy, let's go. Lucky last.
Number 40.
Number 40.
I know why you've picked it.
What is it?
Warrigal greens.
Correct. Thank you.
Alright. Let's go round again. Ali.
Yep.
On you, Ali.
Go, Ali.
I'm going to go for a number four.
Number four.
I think it's a lollo rossa lettuce.
Correct. Well done.
Michael.
Jock, I'm going to go
with number 64.
Number 64.
It's a butter lettuce.
Correct. It's butter lettuce.
Come on, Daniel. Game face on.
Alright.
It's ramping up a little bit now...
Um...
..because a few of them up there
have hybrids
or brothers and sisters
or cousins of each other,
which is a little bit scary.
I see the leaves of something
that looks very familiar.
I have a smell.
I think it's cinnamon myrtle
but can't be sure.
Having a very keen smell.
Oh, no?
Nearly.
Oh, man.
Anyone got a coin I can flip?
What are you going to go with?
I have another look.
And I see something
that is very clearly saltbush.
So I'm going to go for that.
22.
Saltbush.
I need more information.
Oh, man.
The only other name I know
for it is old man saltbush.
Sorry, Daniel.
It is not old man saltbush.
It's coastal saltbush.
Never mind.
JOCK: Unlucky, Daniel.
ANDY: Unlucky, mate.
Oh, I thought I'd banked on
something quite safe there.
So I'm spewing
that I'm in round two.
(SIGHS) Oh, bad luck.
OK. Daniel's found himself
in round two,
and we're looking for four more
to join him.
Matt, you're up next.
As I'm looking at the wall,
I reckon basically
all of the easy ones are gone.
How are we feeling?
Nervous.
Nervous?
The top left-hand corner,
I spot a leaf that I think
might be something I know.
Confident?
Not really.
What do you think
that number one is?
Is it gai lan?
It is gai lan.
ANDY: Well done, Matt.
Billie, you ready?
Yeah.
Come and forage.
The green wall.
It's like it swallows you and you
can't really see anything anymore.
It's quite intimidating.
I don't know what I'm looking for.
I think I'm just hoping
to see something familiar.
It is getting tough.
It's getting tough. You're right.
I choose something
and it smells a lot like celery.
And I know lovage
has that similar smell.
So...I don't know.
What do you think 20 is?
Lovage?
Billie...
..number 20...
..is not lovage.
Oh, bugger.
It's sea celery.
Oh. OK. Thanks.
Sorry, Billie,
that means you're into round two.
Bugger!
Oh, my God.
Tommy, let's go, mate.
There's not that spring in your step.
It's tough now, eh?
Yeah.
Number seven, please.
What do you reckon seven is?
Sawtooth coriander.
Correct, mate. Good spot.
31.
JOCK: 31.
Lemon balm.
Sure you got it?
I do.
You do. Well done.
Sarah, let's go.
DANIEL: Let's go, Sarah.
There's a few leafy greens
that I know I know on this wall,
like mustard greens,
but I want to leave them
for the next round
because they're quite unique.
I just want to
have a good look around -
hopefully find something else,
so I can keep that one up my sleeve.
(GASPS) I ate it.
You ate it.
No. I didn't. I didn't.
You totally did.
No, I didn't.
I spat it out because I was, like,
I forgot that I can't eat it.
But you just did.
Shit.
So, there it is, number 15.
Oh, my God.
I didn't mean to eat it.
Oh, Sarah!
Oh, my God. What have I just done?
Am I stupid?
What is that?
Take a guess. I need an answer,
unfortunately, 'cause you ate it.
Oh, my God.
What is number 15?
Oh, Sarah!
Take a guess. I need an answer,
unfortunately, because you ate it.
Oh, my God.
What is number 15?
I don't know.
Succulent.
The correct answer is bower spinach.
Oh, my God. No.
Unfortunately, you're in round two.
Oh, my God.
I did not mean to eat it.
What the hell was I thinking? Idiot.
It's just was such a reaction
to eat.
I know.
It's just like,
why did I put it in my mouth?
OK.
Let that be a cautionary tale
for the rest of you.
You can touch it. You can smell it.
But until you are committed to it,
you can't taste it.
Montana, you're up.
I am even more nervous than I was
at the start of the day.
There are some insanely talented
cooks in that second round already,
and I don't want to put myself
in that situation,
so I'm going to try as hard
as I possibly can, this guess,
to trust my senses,
to make sure that what I pick
in this round is right.
Lemon verbena.
You're right.
OK, Harry.
Please, please, please, please.
Oh, please.
What do you think number 10 is?
Is it chicory?
Of course it is.
Steph, you nervous?
Yep.
I'm nervous, too.
Good. Makes two of us.
Number three.
I think it's mustard greens.
That's right. Well done.
Now it's you. Come on.
Go, Keyma.
Give some good energy.
Shimmy on down to the wall.
Come on.
Let's do this.
Let's do this.
Celery leaves.
You're correct.
Alvin. Feeling lucky?
Always.
Not.
I might take 71.
71?
Your answer is...?
Purple kale?
Correct.
Oh, my God.
I'll go for 47.
So, you have chosen number 47,
which is...?
Bay leaf.
Bay leaf unmistakably, yes.
Daniel, Billie, Sarah,
you're in round two.
We're looking for two more.
Let's go around again.
Ali. It's up to you.
Alvin guessed the purple kale,
which was my next one.
I've been eyeballing it
and, unfortunately, he got there
before me.
I'm struggling to know
anything else on this board now.
I see something that's got,
like, an unusually shaped leaf,
and I think I might know
what this is.
Number 42...
..is...?
Sheep sorrel?
Sheep sorrel is incorrect.
It is French sorrel.
You're in round two. Sorry.
Unlucky, Ali.
Sorry, Ali.
The line-up is ferocious
on this elimination.
Daniel, Billie, Sarah. Come on.
And Sarah has got an immunity pin.
This is going to be hell.
We're just looking for
one more person to go into round two.
And up next, it's you, Michael.
Smells familiar?
It does, yeah.
Let's go 28.
OK.
Thai basil.
Thai basil.
Correct.
Oh...
Matt, you're up next.
As I'm looking at the wall,
I don't think I know any of them.
I know there's some varieties
of lettuce.
There's some natives maybe left.
There's plants
that I've never seen before.
But whatever I pick up
is purely going to be a guess.
This one.
We're tasting and we're choosing.
It's 63.
And what is 63, please?
I think it's a gem lettuce.
A gem lettuce.
Gem lettuce is incorrect.
It is red oak lettuce.
I'm sorry, Matt.
That means you're in round two.
ANDY: Good on you, Matt.
Everyone else, you are safe.
You can head on up to the gantry
and join Julie.
ANDY: Well done, guys.
JOCK: Well done, guys.
I'll have to cook my butt off today
because I really want to stay here.
I don't feel like
I've been here long enough.
Oh, well done.
So, I have to really
bring my A-game.
JOCK: Ali, Matt,
Sarah, Billie, Daniel,
in this round,
we want you to cook us a dish
that celebrates
what's on this wall behind us.
You'll have 75 minutes to cook
any dish you want, sweet or savoury,
as long as it features and showcases
and celebrates
something on this wall.
The pantry and the garden
are both open.
I've got to remind you,
the worst dish in this round
will send its maker home.
Good luck, everyone.
Your 75 minutes starts now.
DANIEL: In round two, I'm going up
against Billie, Ali, Matt and Sarah.
Where's the spinach?
And they're all amazing cooks.
Nuts, nuts, nuts, nuts, nuts, nuts.
There we go. Give me some of that.
I'm not ready to leave at all.
I feel like I'm just really
getting the hang of things.
So I want to show the judges
how much I've learnt
while being here.
And that starts with redemption.
Whoa.
Oh, flex, right there.
Yes, Dan.
Whoa!
Full flex.
MEL: Kale! Kale! More kale.
Come on, Dan.
I've had a rough history with kale.
I had to use it in a cook
a while back,
and I sort of stuffed myself over
with it.
If it was a ricotta challenge,
you would have nailed it today.
Yeah.
My question to you
is where's the bloody kale?
I know you don't like it.
Yeah.
But you've got to use it.
You haven't featured the kale
adequately.
Yeah.
Go, Dan.
This is an opportunity for me
to turn kale into something
that I would order at a restaurant
and turn it into something yummy.
Daniel.
G'day.
Mate, you grabbed more kale than I've
ever seen in my life for this dish.
You wouldn't read about it, eh?
This is redemption kale for me.
What are you cooking?
I'm going to do, like...
I'm going to do some braised kale
in, like, a sort
of Japanese sort of broth.
And that's going to be served
with a clean sort of green cucumber
broth with lemon myrtle
and that sort of thing.
I'm going to have
an aniseed chilli myrtle.
So, is it cold or cold?
It's cold.
Yeah.
The dish sounds interesting.
Yeah.
This is...you're playing with
a lot of flavours...
Big time.
..which is going to need
a lot of good balance.
So, yeah.
Very, very hard dish to execute.
Yeah.
Yeah.
Someone's going home today.
Yeah. Yeah.
Don't make it you.
Come on, guys.
Thank you.
Let's go, guys. Come on.
I know it's risky, but I can't
just do something mundane.
I want to show the judges that
I deserve to be in this competition.
And hopefully, I manage
to keep myself safe.
Come on, guys! Let's go!
Go, go, go!
You got this, guys.
Go, Ali.
MICHAEL: Is that your
kale protein shake?
Nah, this is a cucumber
protein shake.
(LAUGHS)
JOCK: Alright. King-sized
wall of healthiness behind you.
What would you do?
I think I'd go towards
the cavolo nero...
Yeah?
..and, yeah,
I'd probably do a pasta.
Ooh.
Do a green sauce
with the cavolo nero,
sneak a couple of anchovies
in there, maybe.
(MEL LAUGHS)
Of course you would.
A couple or two.
What would you cook?
I keep thinking of a dish
that's very near and dear to me.
It's a southern Italian dish
of silverbeet, lemon, chickpeas
and chilli and garlic.
Yum!
Yum.
But it's all about
the silverbeet visually,
and also it is the heart, the soul,
and just the substance of that dish.
What about you?
I can't help but look at that wall
and think about grilled lettuce.
Yeah.
Ooh!
So I would do some fresh lettuce,
some grilled lettuce,
and then concentrate
on a really luscious green herb...
..like a green goddess,
but a luxury version.
So it's, like, celebration. Just...
Celebration.
That's it. Celebration.
Can you have it in the name?
(LAUGHS)
You're celebrating it.
It's a celebration!
There's so many things you can do.
Yeah.
You've got to make a dish that
celebrates something off that wall.
We've got some good cooks,
and we're about to lose one of them.
Yeah.
I know I've got to have a focus on
vegetables today, and greens,
so I don't want to detract from that
by, you know,
cooking a piece of meat,
'cause immediately that becomes
the centre of the plate.
trying?
Eh?
Just trying the stem?
Yeah.
Really cool, man.
I want to keep it vegetable focused
but, growing up, protein was
always the centre of our dinners,
and my experimentation
with vegetables
as the main thing in a dish
has only been in, like,
the last year,
so I've got very little
experience at that,
so it definitely takes me
out of my comfort zone.
I'm making a charred broccoli
and then reforming the broccoli
florets with the crispy kale leaves,
pairing it with some
pistachio emulsion as well.
I think the nuttiness
of the pistachios go well
with some nuttiness
of the broccoli.
Come on, Matt.
Tie it together with some fat
from the pistachios
and the cavolo nero oil,
some acidity from lemon -
hopefully, a nice
little vegetarian dish.
Just got to cook hard now
and hope I make it through.
Come on, Ali!
This is only my second
elimination cook in the competition,
and I'm feeling really disappointed.
I feel like my mojo levels
are running a little bit low.
So, going into this,
I'm feeling a little confused.
I've kind of got an idea
that's creative and different,
and I'm hoping that the judges
can see where I'm going with them.
I'm cooking cavolo nero gnocchi
with a cavolo nero
and fennel puree,
an orange and bronze fennel
dressing, and some haggis crumb.
I think these go
really well together.
Fennel and orange -
they're great friends.
And haggis, the way
I'd best describe it to people,
it kind of just tastes
like spicy mince.
And although fennel and haggis
is not a traditional pairing,
I'm not serving haggis
in a traditional way.
I'm literally going to fry it
so it's all crispy.
Little Scottish reference from me.
I've always been a creative person
and cooking is another way
for me to express creativity.
MONTANA: Smells good, Ali.
Prior to having kids, I ran a design
business in London for 10 years.
But running a business full-time
and then trying to be
a mother as well,
they just weren't compatible,
so I had felt that I had to
walk away from my business
to concentrate on spending time with
my kids and being a full-time mum.
And now my kids are a bit older,
MasterChef represents an opportunity
to pursue my passion for food
and reclaim my identity.
I'm definitely not ready for
my MasterChef experience to end.
Green is good! One hour to go!
Come on, guys!
ALDO: Come on, guys!
(SPECTATORS SHOUT ENCOURAGEMENT)
HARRY: Dan, are you doing
cucumber base for your broth?
Yep.
Go, Billie!
Come on, Billie.
I'm focusing on the curry leaves
today, and doing a dessert -
a curry leaf parfait,
spiced white chocolate,
some passionfruit and coconut gel.
The first thing I need to do
for this dish is make the parfait.
It needs to go into the freezer
as soon as possible
so that it sets in time.
I think curry leaves will go well
with coconut and passionfruit -
they're kind of tropical flavours,
and I think the curry leaf flavour
should balance well with those.
But there's 73 different
herbs and greens on the wall,
and only picking one herb from
the wall could potentially be risky.
Dumb, maybe.
Come on, Billie.
(CHUCKLES)
I need to make sure to get
as much curry leaf flavour
into the parfait mixture
as possible.
Tastes like kaffir lime leaves.
Um, no, it doesn't.
That would be bad, wouldn't it?
That was a joke.
It tastes like curry leaves.
Beautiful, Billie.
My biggest concern
is that once it's frozen,
that flavour can be muted
a little bit.
And if I don't get the curry leaf
flavour right in this dish,
I'm not hitting the brief,
and I'll be going home.
I'm making sarson ka saag.
So, I'm using mustard greens,
spinach, coriander, bay leaf -
lots of greens, basically.
And I'm going to serve it
with roti today.
It's actually a dish
that we would eat once a week
with my son's grandmother.
And, yeah, one of the first dishes
I learnt from her.
Very authentic,
and I felt like I had to cook it.
This dish means a lot to me
because my son's grandmother
has sadly passed away,
and she taught me so many incredible,
authentic Punjabi dishes.
I have really fond memories
where she'd be watching
a Bollywood movie on the left
and she'd be throwing
all these spices
and different ingredients
into the pot,
and I'd be standing next to her,
writing down all these recipes.
For her, it's just, you know, second
nature, and such an intuitive cook.
The crazy thing about
a lot of these cuisines
is that the recipes
aren't really written down,
that I had this
incredible opportunity
to take all of her beautiful recipes
and keep them alive.
And to be able to cook these
in the MasterChef kitchen
is just such an incredible moment.
I've got this.
And I only won this pin last Sunday,
so I've not really even
had long to wear it.
I'm cooking a dish
that I know and love
and whoever I cook it for
absolutely adores it.
So, I'm determined
to hold on to this pin.
Today, we want
more than just a salad.
You've got 40 minutes to go.
ALDO: Come on, guys! Come on!
Go, Billie! Go, Sarah! Go, Ali!
Go, boys!
Matt.
Hey, Matt.
Hello, gents.
How are we?
Good.
How you doing? What are you cooking?
I am...
..making some charred broccoli.
Charred broccoli with a pistachio
and herb emulsion underneath,
a cavolo nero oil,
then I'm going to reform the florets
of the broccoli with crispy kale.
It's there broccoli on the wall?
There's not broccoli on the wall, no.
Are you celebrating the wall enough?
It's the first thing you said -
charred broccoli.
Yeah...
Seems to me to be the main...
..you're celebrating the broccoli.
Nah, cavolo nero.
Because...oil?
Yeah. Well, also the...
the crispy florets.
I reckon you're walking a line.
I reckon so too.
Walking a fine line?
I reckon you're walking
a fine line, man.
OK. OK.
I would consider that.
OK.
MICHAEL: You good, Matty?
I had a pretty clear vision
of what my dish was going to be,
and now that's been
thrown out the window.
Now, what can I do instead?
I'm already out of my comfort zone
with this cook.
And now to have half my dish
ripped away from me by the judges,
I'm in panic mode.
I reckon you're walking
a fine line, man.
OK.
I would consider that.
OK.
Jock and Andy came up to my bench
and they put fear
into my heart in this cook.
Jock's pointed out
that broccoli is not on the wall,
which it definitely isn't,
and this cook is all about
celebrating the things
on that green wall.
I need to change my dish.
I need to have a look
and see what else on this wall.
I know the clock is ticking,
and I know I have to pivot quickly
in order to get another dish
that I'm going to be happy with.
(SIGHS)
I still like the idea of my dish
and how it's going to come together,
and the flavours I'm going to use.
But I needed something
to replace that broccoli stalk.
Oh.
That's when I realise, like, "Oh...
"I usually eat gai lan stem.
"That's also Chinese broccoli.
That makes sense.
"I should probably
use this in my dish."
It was also one that I guessed.
It's come full-circle now.
Matt. Talk to me.
Broccoli wasn't on the wall.
No.
Ditched the broccoli -
going for the gai lan.
OK, great.
Uh, similar idea still.
I'm going to create the stalk,
use the kale chips
as sort of the leafy bits on it.
Use the leaves in my
pistachio and tarragon emulsion.
Give it a nice really green colour.
OK. Yeah.
Well, it definitely sounds like you
took what the boys said on board.
And I think this is heading
down a really good track.
Thank you.
Ali.
Hey, Ali.
Hi.
I can smell haggis.
There is. There's haggis brewing.
Get outta town!
Well, you know what?
It's a bloody elimination cook, so...
That's it.
..I'm going to do it.
It's a haggis crumb.
We're keeping it...
Haggis crumb?
Yeah.
Alright. What's the dish?
I'm doing a green gnocchi.
Yep.
And then I'm going to do a charred
fennel and a cavolo nero puree.
I'm also then going to do an orange
and bronze fennel dressing over...
Yep.
..and some wedges of fresh orange,
garnished with bronze fennel,
haggis crumb.
And so the things
you're highlighting off the wall
is cavolo nero, bronze fennel.
Bronze fennel.
And I'm kind of using
just regular fennel
just to kind of back it up.
And fennel and haggis?
I'm having difficulty imagining
those two things together.
I've done it with black pudding.
I'm ready for something different.
I've never had fennel
and haggis on the same dish,
so, like, I'm ready to be...
Who has?
..I'm ready to be surprised.
(LAUGHS)
(SPECTATORS SHOUT ENCOURAGEMENT)
Is now a good time to say
that I've never tried haggis before?
(LAUGHS)
Shut the door!
You've never had haggis?!
Nah.
Jock's, like, kind of excited
I'm using haggis on the one hand,
but on the other, he's worried
about fennel and haggis together.
Um, I don't think
fennel and haggis is risky.
MICHAEL: Great work, Ali.
I'm being creative.
Hope you haven't hit the wall,
'cause you've still got
30 minutes to go!
Come on, guys! Let's go!
See what I did there?
Very good. Very good.
ALDO: Come on, guys!
Go, Billie! Go, Sarah! Go, Ali!
Go, boys at the back.
Thanks, Aldo!
In round two of the cook,
we have to celebrate green,
and it's really important
for me to show the judges
how far I've come as a cook
in this competition.
So I'm going to try and put
everything that I've learnt
into this one dish.
I'm going to braise my kale,
and I want to make the stock
as yummy and flavoursome as possible,
'cause the kale seems to absorb
anything it's cooked in anyway.
It's kind of like a sponge.
So, I'm thinking back, when Jock
did his MasterClass with eggplant...
JOCK: I'm going to start
by making an aromatic stock
to poach slices of eggplant in.
And I've picked lots
of aromats from the garden
and we're just building up
layers and layers of flavour.
..and I want to do
something like that.
I fry off some garlic,
I throw some stock in there,
and I've put
a big old chunk of kombu -
that's going to give me,
like, this meatiness, this umami
that's going to go through the broth
and the kale is going to
soak that up.
Mm. Yep, yummy. Yummy, yummy,
yummy, yummy, yummy, yummy.
I've got some green kale here.
It's rough and it's curly
and it's frayed.
I want something that's going to
drape and be a bit meaty.
And now, looking at it,
I don't think, even if I braise it,
it's going to give me the same
sort of thing that I'm after.
Hey, Michael, maybe
I should use that other kale -
that one with a big fat leaves?
Yeah, yeah.
Give it a go.
What are you going to do with it?
You gonna braise it?
The one that... Oh, this one.
Is it this one?
Yeah.
Yeah, cavolo nero.
Yeah, this one.
That's exactly what I'm after.
So I run back,
I knock the leaves off,
and I practice braising that,
and see if that works.
And it just goes tender and meaty.
It's got, like,
a bit of a bite to it.
I'm stoked.
Billie!
Hey, Billie.
Hi. Hello.
How you going?
Yeah, good.
Yeah.
Yeah.
Is...?
(GASPS)
That's a mark.
Sorry.
I didn't think it even got you.
Oh, no. It fell off.
Oh.
What's the dish?
I chose curry leaves....
Yep.
..from the wall.
It's a curry leaf parfait
with a spiced chocolate crumble,
passionfruit and coconut gel.
I'm excited.
I'm super excited about
passionfruit and curry leaf.
Yeah.
And white chocolate as well.
Yeah. Yeah.
I think that could be, like,
just a combination
that could blow our minds.
I hope so.
Yeah.
How prominent are we going to go
in the curry leaf parfait?
Pretty strong.
We'll need to - it's the only one
you've taken off the wall.
Yeah. I blitzed the curry leaf
into the sugar
rather than steeping it - I just
wanted to get it all in there.
Cool.
Get it all in.
So, hopefully, it's prominent, yeah.
Yeah.
Obviously, you don't wanna
go home today.
I don't wanna go home today, no.
But execution's
where it's at, right?
Execution. Absolutely, yeah.
Yep. Big-time. Good luck.
Good luck.
Thank you.
After winning MasterChef
and working at the Fat Duck,
I'd had a bit of a break
from cooking for a while,
so coming back to MasterChef
was an opportunity
to get back into the kitchen.
But I feel like I have
more to show and more to prove.
So I'm hoping the flavour
combinations of this dessert
will help me stand out
to the judges.
You're entering the last
crucial stage of this cook.
15 minutes to go.
TOMMY: Whoo! Come on, guys!
MICHAEL: Come on! Come on, guys!
Whoo!
HARRY: That's it, Matty.
Beautiful gnocchi. Come on, Ali.
MICHAEL: You good, Dan?
Yep.
MONTANA: Smells so good, Billie.
Sarah, it smells amazing.
SARAH: Rolling out the dough
for my roti,
and it's coming together beautifully.
I'm tasting this sarson ka saag
and it's so tasty and nostalgic
and beautiful, and I'm loving it.
But this pin is all of a sudden
feeling extremely heavy.
Gosh. Now...
..the pressure
is just building up in my mind.
I have to just use it, no?
Are you happy with the dish?
Yeah.
MICHAEL: Sare, if you love it,
back yourself.
You love it?
This decision is huge,
because... (SIGHS)
..if I go home wearing the pin,
I would never forgive myself.
And on the flip side,
if I serve this dish
and I'm safe
and I get to keep the pin,
it would potentially
change the course
of my time in this competition.
What are you thinking?
I think I'm just gonna play it.
ALDO: Play it, don't play it -
just make your mind up
and you're fine.
I'm going to play it.
JOCK: You're going to play it?
Yeah.
Alright, Sarah's playing her pin.
Yes, Sarah Todd!
TOMMY: No regrets, right?
What was the final decision?
Um, I just don't want to risk it.
I just don't want to risk it.
Alright. Up to the gantry.
You're safe.
Yeah. Thank you.
Well done, Sarah.
ANDY: Well done, Sarah.
ALDO: Well done, Sarah!
Ugh! I've done it.
And, I mean,
to be honest,
I feel slightly relieved.
I mean, the pressure of that pin.
I mean, I thought
it was a good thing.
You've done very well.
I'm surrounded by
some of the best contestants
in the MasterChef kitchen,
and it's just not worth the risk
for me today.
It's not worth the risk.
It's not worth the risk.
I'm not going to have
any energy tomorrow.
They're looking good, Ali.
ALI: Sarah's just played
her immunity pin,
but it just means the odds are worse.
I'm now thinking, was this the day
really to make an experimental dish?
But if I can pull it off,
hopefully, the judges love it.
Haggis and gnocchi.
How's it all going, though?
I've added some spinach into
my cavolo nero and fennel puree.
I'll do a really nice,
fresh salad with basil and fennel
to go on the top.
Yeah.
I've made some bronze fennel oil...
Yeah.
..with a little bit
of orange and lemon
and just the haggis
is only really going to be
a little kind of
crunchy, crispy element.
A crispy flourish on the top.
Yeah.
OK.
It's not really a big, you know,
haggis, you know, gnocchi.
There's a lot going on here.
I think, um...
..gnocchi, puree, salad, lots of
different temperatures and textures.
Yeah.
Really think about...
I think, if you can
actually plate some up
and figure out
how it looks and how it eats
with enough time, if you do have it,
then I would do that.
Yeah.
Come on, guys!
MICHAEL: Let's go, guys. Come on!
Come on, Matt.
After swapping out that broccoli
stalk for a gai lan stem,
I'm really happy with how all
the elements are coming together.
Matt's making tarragon emulsion.
I'm going to use the gai lan leaves
in my tarragon and pistachio puree
to give it a really nice
bright green colour.
It's going to add the creamy
element to this dish
and the creamy texture of this dish
that's going to make it luxurious.
So, it's adding fat through the nut,
which you need in a dish
which is so lean
because it's made
of mostly vegetables,
and it'll add
some complexity to this dish.
HARRY: That's it, Matty.
I'm here in the competition
in MasterChef
to affirm my passion for food.
I mean, I'm a teacher,
and part of my job
is to help kids find passion
and students to find
the things they like.
And now I'm getting that chance to
find something that I really love,
and it makes me feel,
like, more whole as a person
and, like, I know I've got somewhere
that I fit in really well
within this world,
so I'm not ready to go home.
DANIEL: I'm happy with
all of my elements,
but the judges are concerned about
how it's all going to work together,
how it's all going to balance.
So, I'm doing a test plate
so that I can try it all together.
JULIE: Hey, Dan! Have you kaled it?
(LAUGHS)
Have I kaled it?
Nailed it!
Oh.
(LAUGHTER)
I like it.
I'm really happy with the way
this all worked.
The flavours are there,
and they're well balanced.
It's exactly what I was after.
But...
..there's something really bugging
me, and it's the colour of the broth.
I just...I don't know
if I like a colour.
It tastes great, but...
You want it to be greener?
I want it brighter. Like, whiter.
It's very dark green.
And that kind of just blends in
with the dark green of the kale.
I could probably brighten it up.
I've got seven minutes,
and I'm weighing up the odds,
and I go, "Do I have time
to make another broth?"
I've got seven minutes,
and the broth is really annoying me.
I want to put up a cracking dish,
because I don't want
to go home today.
KEYMA: How you doing, Dan?
Just want to quickly
do another broth.
Oh, my God.
I've got...
..seven minutes just to whip up
another quick broth.
I reckon I should be able
to do it in time.
I just don't like the colour of it.
It tastes great, but...
Just knock off some of the skins,
make it a bit brighter,
which will offset on the kale,
be a little bit lighter
on the bitterness and, uh, yeah.
Come on, Dan.
Look, I'm playing with
some really big names today.
I may as well try and make it
really nice and pretty,
and taste as best I can.
Final decisions, guys!
You've only got five minutes to go!
(SPECTATORS SHOUT ENCOURAGEMENT)
Come on, guys!
Come on, guys! Bring it home!
Come on, Ali!
ALL: Whoo!
ALI: Just for dramatic flair.
All the elements are ready,
and I'm pan-frying the gnocchi
so I can actually put a little
selection of this together
and taste it.
Yeah, it's nice. Well, I like it.
To plate up, I've got my green puree
with basil, cavolo nero,
spinach and fennel.
I've got my gnocchi,
bronze fennel oil,
I sprinkle the haggis over the top.
And because the sauce
is quite thick and flavourful,
I've got wedges of orange
to kind of cut through it.
MONTANA: Very green, Ali.
Looks gorgeous.
This is a creative
and experimental dish
and, hopefully, the judges like it.
Come on, guys!
MICHAEL: Come on!
(WHOOPING AND APPLAUSE)
Go, Dan. Go hard, baby.
Come on, Billie.
HARRY: Boys, make it beautiful.
I plate up my dish, and
as I'm eating it and tasting it,
it is eating really nicely together.
It's got the firmness
of the gai lan stem,
it's got creaminess and fat
from the oil and the puree,
and it's got that
crispy leaf as well.
Happy?
It's good.
A bit more acidity, I think.
Yeah.
I think I've got the balance right.
I've got the textures I want
in the dish, and it's tasting good.
But it's so unfamiliar to me,
and it's not a dish
I've ever seen before.
So, I'm still confused
about whether it's great
or whether it's absolutely terrible
and the judges will hate it.
I've just got to wait till
the tasting to find out.
We've only got three minutes to go!
MICHAEL: Let's go, guys! Come on!
ALDO: Come on, guys!
Yep.
Go, Dan.
Stay cool as a cucumber, Dan.
DAN: I really love
the way this one looks.
It's like chalk and cheese
from the other one.
It's so much brighter,
so much vibrant -
exactly what I was...
actually imagined in my head.
It's tasting just as good
as the first one.
Just looks a bit prettier.
I've got my kale on the plate,
I've got my oil there,
and then I'm thinking,
it just needs something else.
I'm going to chuck
some flowers on it too.
HARRY: You got it, Dan.
MEL: Wheeeey!
(ANDY LAUGHS)
Hurry up! Get it on the plate!
You've only got one minute! Come on!
One minute! Come on!
One minute!
To plate up, I pour some
passionfruit and coconut gel
in the centre
of the curry leaf parfait,
put some white chocolate
spiced crumbs on top,
and then finish off
with some more coconut gel
and the sugared curry leaves.
I'm definitely worried
about this brief.
I only picked one item
from the herb wall
and, looking around,
everyone else's dishes
are through and through green,
and mine is white.
If the judges don't think I have
enough curry leaf flavour
in this dessert,
I could be going home.
It's been a big day,
but, gantry, let's go!
ALL: Ten! Nine! Eight! Seven!
Six! Five! Four! Three! Two! One!
JOCK: That's it!
MICHAEL: Great cooking, guys.
(CHEERING AND APPLAUSE)
Well done.
Ohh. Well done, you.
Well done, you.
Well done, guys.
Well done, bro.
Looks good. You got your broth?
DANIEL: I'm not ready
for my time to be over,
but I would have never
been able to do this,
you know, like,
five, six weeks ago now.
So, I'm really happy with that.
So, I came here to kind of
reclaim my identity.
Like a little kind of, you know,
reinvention after the kids,
and after the career and
everything I've done in my life.
It just felt like...
I never even thought I'd get in.
I don't want to be greedy,
but I would like to stay
a little bit longer, if that's OK.
enjoy another serving
or savour past seasons at:
JOCK: Here he is.
MEL: Ooh!
DANIEL: Hey, guys.
Sauce away, mate.
Yeah?
MEL: Just go ahead.
You got a spoon or are you...?
Thank you, mate.
No. Thank YOU.
DANIEL: I've never made
anything this pretty.
It's a little piece of braised kale
with some flowers
and a light-green broth.
This is so not me.
And I'm just stoked.
(CHUCKLES)
Please, introduce your dish.
This is my braised kale
with a vibrant cucumber broth
with aniseed
and cinnamon chilli oil.
And does it kind of blow your mind
that we're nearly halfway through
the competition
and would you have ever conceived of
making a chilled cucumber broth
with a kale on kale on kale thing?
Never.
I'm... Yeah, I'm proud as punch
with that.
I think we all remember the disdain
in which you approached
that kale challenge.
And today, you've chosen to
lean in to that,
which shows a heap of growth,
as it is.
I've come to actually...
like it, kale.
Sorry, what?
I've come to like it.
(LAUGHS)
I noticed that you changed kale.
So, you had the standard, regular...
Curly one.
..the kale that was on
your kale matrix,
and then you've swapped that out
for cavolo nero, I noticed.
I have, yes.
You know, the biggest thing here
was, "How would this tie in together
as a dish? How would it eat?"
And that kale I don't think
would have worked
in the same way that this has,
how it's gone tender
and it drapes around.
The other one
was a bit curly and rough.
I love that...I love that
you're thinking this way!
Like, it's just...
it's such a transformation
from the Daniel that first walked in
the MasterChef Kitchen.
Honestly, the way you're talking
and thinking about food,
the way you're making good decisions
during a cook,
it's stuff like that
that wins the competition.
Yep.
MEL: Alright, thanks so much.
Thanks very much.
Thanks, Daniel.
ANDY: Thanks, mate.
Well, well, well.
If you'd put this
in a...a line of dishes,
you would never, in a million years,
have picked that Daniel cooked it.
No, sir.
It looks beautiful.
It really does look very striking.
I absolutely love that.
What a dish.
That change in the kale from curly
kale to cavolo nero - smart move.
It's more tender.
The braising liquor that he used
for the kale, fantastic, brilliant.
But the balance that he's got
in the cucumber soup
is what I'm really impressed with.
It is beautifully seasoned.
There's a perfect balance of acidity.
He was correcting that all the way up
to the dying minutes.
Did you see him
peeling the cucumber and...?
Yeah, two minutes to go.
It was so impressive to watch.
The Daniel that walked in on day one
versus this particular Daniel,
it's night and day
because there is a lot of
consideration, a lot of intellect,
a lot of deft movement
within all of the elements
in order to make them
perfectly balanced.
The oil, with all of
its complexity -
it's not just
a straight-up chilli oil.
There's so many aromats going on.
And it's the last thing
you experience,
and it's really begging you
not to forget it as a dish.
I think the most, uh, pleasing thing
about Daniel in this dish
is his palate.
And I think that's probably
a testament
to how far he's actually come.
I want Daniel to continue
to cook like this
'cause that's one of
the better dishes that we've had
in this competition so far,
in terms of complexity,
in terms of execution,
in terms of hitting the brief.
It's only up from here.
Matt.
Andy.
How you goin'?
Matt, what's the dish?
Uh, I've made you brassicas...
..with tarragon and pistachio.
Roller-coaster cook for you.
It was.
We started off with broccoli.
We did.
And we took a squint
at the, uh, wall,
realised there was
no broccoli on there.
Yeah. (LAUGHS)
So, how did you pivot?
Um, so, I went and had a look
at the wall,
um, and I went to trusty gai lan.
I mean, I think this one, I'm pretty
confident it meets the brief.
JOCK: Yeah.
Basically, everything on the plate
there is from the wall.
100%.
ANDY: Let's put you out of
your misery. It hits the brief.
JOCK: Yeah, it hits the brief,
totally.
Do you think you would have missed
the brief if you did the broccoli?
Well, you said I would,
so, probably.
(ALL LAUGH)
That's the right answer.
MATT: This was definitely a cook
that put me out of my comfort zone.
Not usually you would find me
cooking with all green things.
You know, protein is my safety
'cause I think I cook them well.
And to cook without a protein,
it challenged me,
but it also made me
think about the dish
a lot more than I would usually,
probably.
Thanks, mate.
Thank you.
Thank you very much.
Good to go?
Yeah.
That was an absolute master class
in vegetarian cooking.
Very substantial, and I'm quite
shocked to see a dish
as fully realised and perfectly
balanced as that in here.
Because, usually, it takes years
to be able to hone
that specific style
of literally nowhere to hide.
That is magic tricks and then some.
On a pivot as well, don't forget.
On a pivot. Yep.
Even down to how tender
the gai lan was, from stalk to tip.
The pistachio and tarragon cream
is, like, perfectly seasoned -
the perfect balance between
the nuttiness of the pistachio
and that aniseed hint
from the tarragon.
Amazing complexity and simplicity,
at the same time.
In and amongst that,
that rich dark-green pool
of cavolo nero oil...
Come on! Get after it!
It was just delicious.
Even down to the crunch of, like,
you know, kale chips.
I never thought I'd say this, but...
Here we go. Here we go.
..actually, kale chips...
In this, I'm... Here, I'll have it.
What about the kale chips?
I'll have it. I liked it.
There we go!
(LAUGHS)
I think this was...
..Matt's best dish.
ANDY: Hey, Ali.
MEL: Ali.
Ali.
Today, I wanted to make a dish that
was quite experimental and creative
and I really hope the judges
are gonna like it.
What have you made us?
I've made green gnocchi.
The green sauce is roasted fennel,
cavolo nero, some spinach,
um, some basil
and the bronze fennel oil,
with a haggis crumb.
And then...you went to town
on the garnish.
Orange - where did that come from?
Um, well, I kinda just thought
it needs a little lift.
I find the orange is quite
complementary to the fennel
and it just gives a nice little pop
of kind of flavour
and kind of brightness.
Thanks, Ali.
OK.
I love Ali. I love haggis.
I love gnocchi.
This dish...I do not love.
The problem with this dish
is that it is confused.
Mm.
Let's talk about the gnocchi.
It's beautiful - it's pillowy soft,
it's beautifully cooked.
But the orange on top is confusing.
Bronze fennel, haggis...
MEL: It does feel like
an amalgamation of lots of ideas.
You know, the fennel and orange
goes together.
There's a pesto-y
kind of idea there.
I think it definitely
hits the...the celebration
with this vibrant green sauce.
But when you dive in,
it's quite heavy.
And then, in Ali's attempt
to freshen up with the orange,
for me, it just...
it doesn't really work at all.
BILLIE: The thing that I'm most
worried about with this dish
is, "Have I hit the brief?"
Hello.
Billie.
Hi.
OK.
Is there enough curry leaf in there
to keep me safe?
Billie, what's the dish?
Uh, it's a curry-leaf parfait
with passionfruit, coconut
and spiced white chocolate.
MEL: Um, interesting flavours.
These are not logical things
to necessarily pair together...
BILLIE: Yeah. Yeah.
..in a way.
You seem to be
coming out of your shell
at this point in the competition.
Is that because you're sensing
that now is the time to strike
and really dig your heels in
so you stay right till the end?
Yeah, yeah.
It's really getting down there.
Um, it feels like we've been here
for a long time.
Yep.
But, um, there's only 15 left.
So, it really...
I mean, from last experience,
it goes really fast from here, so...
I've got one question,
final question, about the dish.
Because I think
you're the only person
who has only picked
one ingredient off the wall...
Yeah. Yep.
..to kind of celebrate the wall.
Mm-hm.
So, is the curry leaf
going to do that?
Um...
I bloody hope so, Andy.
(LAUGHTER)
So, one way to find out.
We'll taste.
Rightio.
Thank you.
Thanks, Billie.
It's a, uh, very
restauranty-looking dish, isn't it?
Mm-hm.
Wow.
What a dessert.
That's crazy, that one.
What a dessert!
ANDY: That is, like...
That's a 10. Like, it doesn't get
any better than that.
An interesting concept,
the execution of the concept
and the flavour, the overall balance
and flavour of the dish,
that's a 10.
Literally, it starts out
as acidic passionfruit.
Then you get the curry leaf...
Yeah.
..which then transforms it
into the garam masala.
And then the sweetness of
the white chocolate goes through,
and then it just goes on loop...
(LAUGHS) Yeah.
..on loop, on loop.
And it's...and the good thing
is that the last flavour
that you're tasting is curry leaf.
So, um, definitely
a celebration of the wall,
albeit one ingredient.
I love that parfait.
It's undeniably curry leaf,
absolutely all the way.
And then you put that lens
of beautiful garam masala spice
over the top of it,
and you have something
that sort of feels familiar
and is, yet,
completely unlike anything
any of us have ever had before.
I could see that on a fine-dining,
south-Asian-inspired restaurant
any day of the week.
It's absolutely beautiful.
JOCK: This is, I think,
what has been missing
out of Billie's consistency.
It's, like...it's consistent cooking
but there hasn't been a dish that's,
like, really poked its head out
in the way this has,
with flavours and balance
that are going on
and make you pay attention to it
and you want to eat more of.
That's a danger for anyone else
that's in the competition.
It's dishes like that
that win this competition.
Mm.
Well, you all certainly tried
to conquer the wall today.
But in round one, some of you
found it insurmountable.
You then had to utilise
those ingredients
that landed you in round two
to get you out of the firing line.
Let's go through them, one by one.
Daniel...
..your broth, it was complex
and perfectly balanced.
But more than that, every decision
that you made in the cook,
it improved the dish.
Honestly, mate, everything that
you've learned in this competition
was in that bowl,
and we absolutely loved it.
More, please.
Matt...
..every single element
was at its peak.
It was a stand-out dish from you.
It showed just what you're capable
of in this competition and beyond.
Billie...
..what you put on the plate today...
..was testament as to
why you won your season.
It was delicious
and it was masterfully executed.
Ali...
..you're an inventive cook
who always pushes the boat out.
And that dish was no different.
It really made us think.
But, in the end, it left us confused.
On a day when everyone else
hit the bullseye,
unfortunately, you missed the target.
I'm sorry, Ali. You're going home.
OK.
Honestly, Ali,
we are so glad and grateful
that you signed up for
this crazy MasterChef experience.
How's it been for you,
in the MasterChef kitchen?
It's definitely pushed me to
be more creative
and more thoughtful about
what I put on the plate.
And for that,
I'll be forever grateful
'cause it's set me on a path
to a new cooking adventure
and that's fantastic -
I'm really grateful for that.
Time to say goodbye.
OK.
Well done, Ali.
Thank you.
Oh, look, I'm really proud
of myself.
I'm proud of myself
that I even got in this competition.
It's a really important little
voyage that I've just undertaken,
to do something for myself,
to find out who I am,
and to explore something
with passion.
ALDO: Yes, Ali!
(CHEERING AND APPLAUSE)
And I'll take all these memories
with me forever.
Give it up for Ali, everybody!
(CHEERING)
ANNOUNCER: This week
on MasterChef Australia,
it's a hive of inspiration.
Wow!
I couldn't have dreamt this dessert
up in my wildest dreams.
Whether they're surrounded
by works of art...
BILLIE: It's astonishing.
It's just so magical.
..or...in the presence
of greatness...
Oh, my God!
Please welcome
Marco Pierre White!
Allow simplicity
to inspire you,
not to confuse you.
It's unmissable
MasterChef.
CONTESTANTS: Whoa!
Because they're
cooking up a storm.
Oh, my God!
Captions by Red Bee Media
on MasterChef Australia...
..a pressure test
from a seafood legend...
MATT: Just the stuff he does
with his fish. It's just awesome.
It's really inspiring.
..was the end of the line
for Melanie.
MELANIE: This experience
has been absolutely amazing.
And the magnificent
Werribee Mansion...
JOCK: We want to see that grandeur
on a plate and in your menu.
..was the perfect setting
for a bourgie service challenge.
ANDY: Epic dish.
Fits the surroundings.
They've turned ordinary ingredients
into an extraordinary plate of food.
Then...
Ooh-hoo.
..who doesn't love 'fryday'?
JULIE: From the air fryer
to the deep fryer.
Now we're talking, baby.
When Julie's croquettes...
JOCK: It would be
an absolute winner on any bar menu.
..won her a spot on the gantry.
You're going to heaven.
I'm going to heaven.
(LAUGHTER)
Tonight, it's an all-in elimination.
BILLIE: I'll have to
cook my butt off
because I really want to stay here.
..with a very...
..dramatic...
ALL: Ohh!
..start.
Holy hell.
SONG: # 'Cause you're hot
then you're cold
# You're yes then you're no
# You're in
then you're out
# You're up then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss,
we make up
# You're hot then you're cold
# You're yes
then you're no
# You're in then you're out
# You're up
then you're down
# You're wrong when it's right
# It's black and it's white
# We fight, we break up
# We kiss,
we make up
# You
# You don't really wanna stay, no
# You
# But you don't really wanna go-o
# You're hot then you're cold
# You're yes then you're no
# You're in
then you're out
# You're up then you're down. #
HARRY: I'm nervous today.
My little belly's flipping around.
Mornin'.
ALDO: Let's do this.
First elimination where everyone's
fighting for themselves.
And it's really ominous
that everybody is feeling
quite scared of what's to come.
What the hell?
Oh, here we go.
In you come. Down the front.
ALVIN: In front of us
are the three judges
and behind them
is this huge black curtain.
And the mind just goes...
It's like, "OK, what?
"What is behind that?"
Are we cooking in a tank?
Or is it a hologram?
Putting up a stage on today.
ABBA's done hologram concerts.
Why not a cooking hologram?
That would be kind of cool,
actually.
Good morning, everybody.
ALL: Good morning.
Now, I know I'm slightly upstaged
by what's behind me,
but we'll get to that in a minute.
Today is another all-in elimination.
At the end of it,
one of you will be going home.
But it won't be Julie Goodwin
up there, in heaven.
(CHUCKLES)
Unbelievable.
How you feeling up there?
Oh, I feel nervous for the guys.
That's a very big curtain.
(CHUCKLES) Isn't it?
(SIGHS)
Keyma, how are you feeling,
looking at
this giant, very dramatic curtain?
I'm intrigued.
I don't know what is behind that.
Are you nervous
about what might be behind us?
Um, if it's a tasting challenge,
maybe.
Let's see.
Aldo, how do you feel about
what might be behind this curtain?
I just want to say take all of us
out of our misery.
Let's drop the curtains
and let's do it.
So, should I just prolong this
a little bit?
Thanks. Just kill me softly. Right?
OK. Aldo, I'm going to take my cue
from you.
Are you ready to find out
what's behind this curtain?
ALL: Yes, please.
Please.
Oh, God.
Oh, boy.
Oh, wow.
Oh, this is so dramatic.
Come on, Jock.
Come on, Jock. Jeez.
(GASPING)
ALL: Oh.
Holy hell.
My heart is racing.
It is a green garden wall.
This is quite possibly the most
healthiest wall I've ever seen.
It's a wall of health foods,
ladies and gentlemen.
As you can see,
it's filled to the brim
with leafy greens and herbs.
Today, you'll need to identify them
in a taste test.
Sorry, Keyma.
(LAUGHTER)
Sorry, not sorry.
OK.
This won't be like any taste test
that you've seen before.
There are a total
of 73 greens and herbs on this wall.
Whoa.
A lot of them look very similar...
..but they all have
a very distinct individual taste.
Righto.
This is how it's going to work.
One by one, you'll come up
and you'll choose something
from the wall.
You can smell it,
but you can only taste it once
you've locked in your selection.
When you name it,
you better get it right,
because if you do get it right,
you stay in the game.
The first five people to guess
incorrectly are into round two.
And from there,
one of you goes home.
(CHUCKLES NERVOUSLY)
So, should we work out
who's going first?
Yep.
Yep.
Alright.
In this bag are tokens,
obviously lucky dip,
they're all numbered.
Ooh, nine. Cool.
The nature with taste tests
in the MasterChef kitchen
is that so much of it
can come down to chance.
13.
Is it a six or nine?
Six.
We're all amazing cooks.
We all have amazing food knowledge,
but it can literally come down
to the order that you're in.
What are you, number one?
One.
That's great.
So, this is definitely
going to be a tough challenge.
Alright, Ali. Lucky number one.
Let's go.
Choose one of the numbers
off the wall.
Now, don't forget,
once you've chosen a number
that's it, you must give an answer
for that number.
Alright?
I would say my knowledge of herbs
and greens is actually really good.
But this is going to be
really difficult,
especially if there's more than one
variety of something on there.
I think my strategy is just to
go for the simple ones first,
and hopefully there'll be enough
left that I know the names of.
48.
48.
Do you need to try that?
No.
This is rosemary.
Indeed it is. Correct.
Thank you.
Back to the line.
Well done, Ali.
Alright. Next up, Michael.
Let's go, Michael.
Go, Michael.
Choose a number, my friend.
I'll go 51, please.
You'll go 51.
And your guess is...?
My guess is kaffir lime leaves.
Kaffir lime.
Is correct.
Thank.
Well done, mate.
Daniel, I know how much
you love greens.
Would you come on down?
Do it, mate.
Taste test of leafy greens.
Oh, awesome. (CHUCKLES)
I know you feel very strongly
about particular greens.
The thing that stands out
like a sore thumb
is something that I used
in a cook a while back
and I just sort of stuffed myself
over with it.
What are you thinking?
Do it, Dan.
Come on, man.
Come on.
Do it.
Number 70.
Number 70.
I don't bother tasting it.
I don't need to taste it.
I know it very clearly.
OK, Daniel, you picked number 70.
What's your guess?
I think it's some delicious kale.
Is it delicious kale?
You have a history
with this ingredient already?
Yep.
So you know it well.
Yeah.
It is kale. Well done.
Well done, Daniel.
Matt, you're up next.
(SIGHS)
Ooh, big, deep breath there, mate.
52.
I think it's coriander.
You are correct. Well done.
Go 24, please.
ANDY: What do you reckon it is?
Flat-leaf parsley.
Flat-leaf parsley is correct, Billie.
Tommy, let's go.
I think the taste test
really is a great leveller.
I'm pretty sure it's mint.
You're sure. It is mint.
Thanks, mate.
25.
You've chosen 25.
What do you think it is?
Chervil.
Correct.
I think luck
has a lot to do with it.
Of where you stand in the pack.
Gives us a number.
60.
Number 60.
What do you think it is?
Curry leaves.
Correct. Well done.
Thank you.
33.
ANDY: 33. What do you reckon it is?
Geraldton wax.
It's Geraldton wax.
And who picks the things
that you know before you.
Number 18 is...
Cavolo nero.
Yes, you are correct.
Thank you.
37.
What do you think 37 is?
It is a pandan leaf.
This is a lot harder than it looks.
It's a pandan leaf.
Keyma.
Let's go.
OK.
Oh, my God.
Um...
As soon as you eat it, you buy it.
Yeah.
Done. Number 35, Keyma. What is it?
Chives.
Correct.
ANDY: Yeah, Keyma.
Alvin. Let's go, pal.
Pick a number. Pick a number.
I'm going to take number 13, please.
You're going to take number 13.
Unlucky for some.
Lucky for me.
What is it?
Sage.
Correct.
Thank you very much.
Sss...
Small wins.
It's the small wins today.
Mindy, let's go. Lucky last.
Number 40.
Number 40.
I know why you've picked it.
What is it?
Warrigal greens.
Correct. Thank you.
Alright. Let's go round again. Ali.
Yep.
On you, Ali.
Go, Ali.
I'm going to go for a number four.
Number four.
I think it's a lollo rossa lettuce.
Correct. Well done.
Michael.
Jock, I'm going to go
with number 64.
Number 64.
It's a butter lettuce.
Correct. It's butter lettuce.
Come on, Daniel. Game face on.
Alright.
It's ramping up a little bit now...
Um...
..because a few of them up there
have hybrids
or brothers and sisters
or cousins of each other,
which is a little bit scary.
I see the leaves of something
that looks very familiar.
I have a smell.
I think it's cinnamon myrtle
but can't be sure.
Having a very keen smell.
Oh, no?
Nearly.
Oh, man.
Anyone got a coin I can flip?
What are you going to go with?
I have another look.
And I see something
that is very clearly saltbush.
So I'm going to go for that.
22.
Saltbush.
I need more information.
Oh, man.
The only other name I know
for it is old man saltbush.
Sorry, Daniel.
It is not old man saltbush.
It's coastal saltbush.
Never mind.
JOCK: Unlucky, Daniel.
ANDY: Unlucky, mate.
Oh, I thought I'd banked on
something quite safe there.
So I'm spewing
that I'm in round two.
(SIGHS) Oh, bad luck.
OK. Daniel's found himself
in round two,
and we're looking for four more
to join him.
Matt, you're up next.
As I'm looking at the wall,
I reckon basically
all of the easy ones are gone.
How are we feeling?
Nervous.
Nervous?
The top left-hand corner,
I spot a leaf that I think
might be something I know.
Confident?
Not really.
What do you think
that number one is?
Is it gai lan?
It is gai lan.
ANDY: Well done, Matt.
Billie, you ready?
Yeah.
Come and forage.
The green wall.
It's like it swallows you and you
can't really see anything anymore.
It's quite intimidating.
I don't know what I'm looking for.
I think I'm just hoping
to see something familiar.
It is getting tough.
It's getting tough. You're right.
I choose something
and it smells a lot like celery.
And I know lovage
has that similar smell.
So...I don't know.
What do you think 20 is?
Lovage?
Billie...
..number 20...
..is not lovage.
Oh, bugger.
It's sea celery.
Oh. OK. Thanks.
Sorry, Billie,
that means you're into round two.
Bugger!
Oh, my God.
Tommy, let's go, mate.
There's not that spring in your step.
It's tough now, eh?
Yeah.
Number seven, please.
What do you reckon seven is?
Sawtooth coriander.
Correct, mate. Good spot.
31.
JOCK: 31.
Lemon balm.
Sure you got it?
I do.
You do. Well done.
Sarah, let's go.
DANIEL: Let's go, Sarah.
There's a few leafy greens
that I know I know on this wall,
like mustard greens,
but I want to leave them
for the next round
because they're quite unique.
I just want to
have a good look around -
hopefully find something else,
so I can keep that one up my sleeve.
(GASPS) I ate it.
You ate it.
No. I didn't. I didn't.
You totally did.
No, I didn't.
I spat it out because I was, like,
I forgot that I can't eat it.
But you just did.
Shit.
So, there it is, number 15.
Oh, my God.
I didn't mean to eat it.
Oh, Sarah!
Oh, my God. What have I just done?
Am I stupid?
What is that?
Take a guess. I need an answer,
unfortunately, 'cause you ate it.
Oh, my God.
What is number 15?
Oh, Sarah!
Take a guess. I need an answer,
unfortunately, because you ate it.
Oh, my God.
What is number 15?
I don't know.
Succulent.
The correct answer is bower spinach.
Oh, my God. No.
Unfortunately, you're in round two.
Oh, my God.
I did not mean to eat it.
What the hell was I thinking? Idiot.
It's just was such a reaction
to eat.
I know.
It's just like,
why did I put it in my mouth?
OK.
Let that be a cautionary tale
for the rest of you.
You can touch it. You can smell it.
But until you are committed to it,
you can't taste it.
Montana, you're up.
I am even more nervous than I was
at the start of the day.
There are some insanely talented
cooks in that second round already,
and I don't want to put myself
in that situation,
so I'm going to try as hard
as I possibly can, this guess,
to trust my senses,
to make sure that what I pick
in this round is right.
Lemon verbena.
You're right.
OK, Harry.
Please, please, please, please.
Oh, please.
What do you think number 10 is?
Is it chicory?
Of course it is.
Steph, you nervous?
Yep.
I'm nervous, too.
Good. Makes two of us.
Number three.
I think it's mustard greens.
That's right. Well done.
Now it's you. Come on.
Go, Keyma.
Give some good energy.
Shimmy on down to the wall.
Come on.
Let's do this.
Let's do this.
Celery leaves.
You're correct.
Alvin. Feeling lucky?
Always.
Not.
I might take 71.
71?
Your answer is...?
Purple kale?
Correct.
Oh, my God.
I'll go for 47.
So, you have chosen number 47,
which is...?
Bay leaf.
Bay leaf unmistakably, yes.
Daniel, Billie, Sarah,
you're in round two.
We're looking for two more.
Let's go around again.
Ali. It's up to you.
Alvin guessed the purple kale,
which was my next one.
I've been eyeballing it
and, unfortunately, he got there
before me.
I'm struggling to know
anything else on this board now.
I see something that's got,
like, an unusually shaped leaf,
and I think I might know
what this is.
Number 42...
..is...?
Sheep sorrel?
Sheep sorrel is incorrect.
It is French sorrel.
You're in round two. Sorry.
Unlucky, Ali.
Sorry, Ali.
The line-up is ferocious
on this elimination.
Daniel, Billie, Sarah. Come on.
And Sarah has got an immunity pin.
This is going to be hell.
We're just looking for
one more person to go into round two.
And up next, it's you, Michael.
Smells familiar?
It does, yeah.
Let's go 28.
OK.
Thai basil.
Thai basil.
Correct.
Oh...
Matt, you're up next.
As I'm looking at the wall,
I don't think I know any of them.
I know there's some varieties
of lettuce.
There's some natives maybe left.
There's plants
that I've never seen before.
But whatever I pick up
is purely going to be a guess.
This one.
We're tasting and we're choosing.
It's 63.
And what is 63, please?
I think it's a gem lettuce.
A gem lettuce.
Gem lettuce is incorrect.
It is red oak lettuce.
I'm sorry, Matt.
That means you're in round two.
ANDY: Good on you, Matt.
Everyone else, you are safe.
You can head on up to the gantry
and join Julie.
ANDY: Well done, guys.
JOCK: Well done, guys.
I'll have to cook my butt off today
because I really want to stay here.
I don't feel like
I've been here long enough.
Oh, well done.
So, I have to really
bring my A-game.
JOCK: Ali, Matt,
Sarah, Billie, Daniel,
in this round,
we want you to cook us a dish
that celebrates
what's on this wall behind us.
You'll have 75 minutes to cook
any dish you want, sweet or savoury,
as long as it features and showcases
and celebrates
something on this wall.
The pantry and the garden
are both open.
I've got to remind you,
the worst dish in this round
will send its maker home.
Good luck, everyone.
Your 75 minutes starts now.
DANIEL: In round two, I'm going up
against Billie, Ali, Matt and Sarah.
Where's the spinach?
And they're all amazing cooks.
Nuts, nuts, nuts, nuts, nuts, nuts.
There we go. Give me some of that.
I'm not ready to leave at all.
I feel like I'm just really
getting the hang of things.
So I want to show the judges
how much I've learnt
while being here.
And that starts with redemption.
Whoa.
Oh, flex, right there.
Yes, Dan.
Whoa!
Full flex.
MEL: Kale! Kale! More kale.
Come on, Dan.
I've had a rough history with kale.
I had to use it in a cook
a while back,
and I sort of stuffed myself over
with it.
If it was a ricotta challenge,
you would have nailed it today.
Yeah.
My question to you
is where's the bloody kale?
I know you don't like it.
Yeah.
But you've got to use it.
You haven't featured the kale
adequately.
Yeah.
Go, Dan.
This is an opportunity for me
to turn kale into something
that I would order at a restaurant
and turn it into something yummy.
Daniel.
G'day.
Mate, you grabbed more kale than I've
ever seen in my life for this dish.
You wouldn't read about it, eh?
This is redemption kale for me.
What are you cooking?
I'm going to do, like...
I'm going to do some braised kale
in, like, a sort
of Japanese sort of broth.
And that's going to be served
with a clean sort of green cucumber
broth with lemon myrtle
and that sort of thing.
I'm going to have
an aniseed chilli myrtle.
So, is it cold or cold?
It's cold.
Yeah.
The dish sounds interesting.
Yeah.
This is...you're playing with
a lot of flavours...
Big time.
..which is going to need
a lot of good balance.
So, yeah.
Very, very hard dish to execute.
Yeah.
Yeah.
Someone's going home today.
Yeah. Yeah.
Don't make it you.
Come on, guys.
Thank you.
Let's go, guys. Come on.
I know it's risky, but I can't
just do something mundane.
I want to show the judges that
I deserve to be in this competition.
And hopefully, I manage
to keep myself safe.
Come on, guys! Let's go!
Go, go, go!
You got this, guys.
Go, Ali.
MICHAEL: Is that your
kale protein shake?
Nah, this is a cucumber
protein shake.
(LAUGHS)
JOCK: Alright. King-sized
wall of healthiness behind you.
What would you do?
I think I'd go towards
the cavolo nero...
Yeah?
..and, yeah,
I'd probably do a pasta.
Ooh.
Do a green sauce
with the cavolo nero,
sneak a couple of anchovies
in there, maybe.
(MEL LAUGHS)
Of course you would.
A couple or two.
What would you cook?
I keep thinking of a dish
that's very near and dear to me.
It's a southern Italian dish
of silverbeet, lemon, chickpeas
and chilli and garlic.
Yum!
Yum.
But it's all about
the silverbeet visually,
and also it is the heart, the soul,
and just the substance of that dish.
What about you?
I can't help but look at that wall
and think about grilled lettuce.
Yeah.
Ooh!
So I would do some fresh lettuce,
some grilled lettuce,
and then concentrate
on a really luscious green herb...
..like a green goddess,
but a luxury version.
So it's, like, celebration. Just...
Celebration.
That's it. Celebration.
Can you have it in the name?
(LAUGHS)
You're celebrating it.
It's a celebration!
There's so many things you can do.
Yeah.
You've got to make a dish that
celebrates something off that wall.
We've got some good cooks,
and we're about to lose one of them.
Yeah.
I know I've got to have a focus on
vegetables today, and greens,
so I don't want to detract from that
by, you know,
cooking a piece of meat,
'cause immediately that becomes
the centre of the plate.
trying?
Eh?
Just trying the stem?
Yeah.
Really cool, man.
I want to keep it vegetable focused
but, growing up, protein was
always the centre of our dinners,
and my experimentation
with vegetables
as the main thing in a dish
has only been in, like,
the last year,
so I've got very little
experience at that,
so it definitely takes me
out of my comfort zone.
I'm making a charred broccoli
and then reforming the broccoli
florets with the crispy kale leaves,
pairing it with some
pistachio emulsion as well.
I think the nuttiness
of the pistachios go well
with some nuttiness
of the broccoli.
Come on, Matt.
Tie it together with some fat
from the pistachios
and the cavolo nero oil,
some acidity from lemon -
hopefully, a nice
little vegetarian dish.
Just got to cook hard now
and hope I make it through.
Come on, Ali!
This is only my second
elimination cook in the competition,
and I'm feeling really disappointed.
I feel like my mojo levels
are running a little bit low.
So, going into this,
I'm feeling a little confused.
I've kind of got an idea
that's creative and different,
and I'm hoping that the judges
can see where I'm going with them.
I'm cooking cavolo nero gnocchi
with a cavolo nero
and fennel puree,
an orange and bronze fennel
dressing, and some haggis crumb.
I think these go
really well together.
Fennel and orange -
they're great friends.
And haggis, the way
I'd best describe it to people,
it kind of just tastes
like spicy mince.
And although fennel and haggis
is not a traditional pairing,
I'm not serving haggis
in a traditional way.
I'm literally going to fry it
so it's all crispy.
Little Scottish reference from me.
I've always been a creative person
and cooking is another way
for me to express creativity.
MONTANA: Smells good, Ali.
Prior to having kids, I ran a design
business in London for 10 years.
But running a business full-time
and then trying to be
a mother as well,
they just weren't compatible,
so I had felt that I had to
walk away from my business
to concentrate on spending time with
my kids and being a full-time mum.
And now my kids are a bit older,
MasterChef represents an opportunity
to pursue my passion for food
and reclaim my identity.
I'm definitely not ready for
my MasterChef experience to end.
Green is good! One hour to go!
Come on, guys!
ALDO: Come on, guys!
(SPECTATORS SHOUT ENCOURAGEMENT)
HARRY: Dan, are you doing
cucumber base for your broth?
Yep.
Go, Billie!
Come on, Billie.
I'm focusing on the curry leaves
today, and doing a dessert -
a curry leaf parfait,
spiced white chocolate,
some passionfruit and coconut gel.
The first thing I need to do
for this dish is make the parfait.
It needs to go into the freezer
as soon as possible
so that it sets in time.
I think curry leaves will go well
with coconut and passionfruit -
they're kind of tropical flavours,
and I think the curry leaf flavour
should balance well with those.
But there's 73 different
herbs and greens on the wall,
and only picking one herb from
the wall could potentially be risky.
Dumb, maybe.
Come on, Billie.
(CHUCKLES)
I need to make sure to get
as much curry leaf flavour
into the parfait mixture
as possible.
Tastes like kaffir lime leaves.
Um, no, it doesn't.
That would be bad, wouldn't it?
That was a joke.
It tastes like curry leaves.
Beautiful, Billie.
My biggest concern
is that once it's frozen,
that flavour can be muted
a little bit.
And if I don't get the curry leaf
flavour right in this dish,
I'm not hitting the brief,
and I'll be going home.
I'm making sarson ka saag.
So, I'm using mustard greens,
spinach, coriander, bay leaf -
lots of greens, basically.
And I'm going to serve it
with roti today.
It's actually a dish
that we would eat once a week
with my son's grandmother.
And, yeah, one of the first dishes
I learnt from her.
Very authentic,
and I felt like I had to cook it.
This dish means a lot to me
because my son's grandmother
has sadly passed away,
and she taught me so many incredible,
authentic Punjabi dishes.
I have really fond memories
where she'd be watching
a Bollywood movie on the left
and she'd be throwing
all these spices
and different ingredients
into the pot,
and I'd be standing next to her,
writing down all these recipes.
For her, it's just, you know, second
nature, and such an intuitive cook.
The crazy thing about
a lot of these cuisines
is that the recipes
aren't really written down,
that I had this
incredible opportunity
to take all of her beautiful recipes
and keep them alive.
And to be able to cook these
in the MasterChef kitchen
is just such an incredible moment.
I've got this.
And I only won this pin last Sunday,
so I've not really even
had long to wear it.
I'm cooking a dish
that I know and love
and whoever I cook it for
absolutely adores it.
So, I'm determined
to hold on to this pin.
Today, we want
more than just a salad.
You've got 40 minutes to go.
ALDO: Come on, guys! Come on!
Go, Billie! Go, Sarah! Go, Ali!
Go, boys!
Matt.
Hey, Matt.
Hello, gents.
How are we?
Good.
How you doing? What are you cooking?
I am...
..making some charred broccoli.
Charred broccoli with a pistachio
and herb emulsion underneath,
a cavolo nero oil,
then I'm going to reform the florets
of the broccoli with crispy kale.
It's there broccoli on the wall?
There's not broccoli on the wall, no.
Are you celebrating the wall enough?
It's the first thing you said -
charred broccoli.
Yeah...
Seems to me to be the main...
..you're celebrating the broccoli.
Nah, cavolo nero.
Because...oil?
Yeah. Well, also the...
the crispy florets.
I reckon you're walking a line.
I reckon so too.
Walking a fine line?
I reckon you're walking
a fine line, man.
OK. OK.
I would consider that.
OK.
MICHAEL: You good, Matty?
I had a pretty clear vision
of what my dish was going to be,
and now that's been
thrown out the window.
Now, what can I do instead?
I'm already out of my comfort zone
with this cook.
And now to have half my dish
ripped away from me by the judges,
I'm in panic mode.
I reckon you're walking
a fine line, man.
OK.
I would consider that.
OK.
Jock and Andy came up to my bench
and they put fear
into my heart in this cook.
Jock's pointed out
that broccoli is not on the wall,
which it definitely isn't,
and this cook is all about
celebrating the things
on that green wall.
I need to change my dish.
I need to have a look
and see what else on this wall.
I know the clock is ticking,
and I know I have to pivot quickly
in order to get another dish
that I'm going to be happy with.
(SIGHS)
I still like the idea of my dish
and how it's going to come together,
and the flavours I'm going to use.
But I needed something
to replace that broccoli stalk.
Oh.
That's when I realise, like, "Oh...
"I usually eat gai lan stem.
"That's also Chinese broccoli.
That makes sense.
"I should probably
use this in my dish."
It was also one that I guessed.
It's come full-circle now.
Matt. Talk to me.
Broccoli wasn't on the wall.
No.
Ditched the broccoli -
going for the gai lan.
OK, great.
Uh, similar idea still.
I'm going to create the stalk,
use the kale chips
as sort of the leafy bits on it.
Use the leaves in my
pistachio and tarragon emulsion.
Give it a nice really green colour.
OK. Yeah.
Well, it definitely sounds like you
took what the boys said on board.
And I think this is heading
down a really good track.
Thank you.
Ali.
Hey, Ali.
Hi.
I can smell haggis.
There is. There's haggis brewing.
Get outta town!
Well, you know what?
It's a bloody elimination cook, so...
That's it.
..I'm going to do it.
It's a haggis crumb.
We're keeping it...
Haggis crumb?
Yeah.
Alright. What's the dish?
I'm doing a green gnocchi.
Yep.
And then I'm going to do a charred
fennel and a cavolo nero puree.
I'm also then going to do an orange
and bronze fennel dressing over...
Yep.
..and some wedges of fresh orange,
garnished with bronze fennel,
haggis crumb.
And so the things
you're highlighting off the wall
is cavolo nero, bronze fennel.
Bronze fennel.
And I'm kind of using
just regular fennel
just to kind of back it up.
And fennel and haggis?
I'm having difficulty imagining
those two things together.
I've done it with black pudding.
I'm ready for something different.
I've never had fennel
and haggis on the same dish,
so, like, I'm ready to be...
Who has?
..I'm ready to be surprised.
(LAUGHS)
(SPECTATORS SHOUT ENCOURAGEMENT)
Is now a good time to say
that I've never tried haggis before?
(LAUGHS)
Shut the door!
You've never had haggis?!
Nah.
Jock's, like, kind of excited
I'm using haggis on the one hand,
but on the other, he's worried
about fennel and haggis together.
Um, I don't think
fennel and haggis is risky.
MICHAEL: Great work, Ali.
I'm being creative.
Hope you haven't hit the wall,
'cause you've still got
30 minutes to go!
Come on, guys! Let's go!
See what I did there?
Very good. Very good.
ALDO: Come on, guys!
Go, Billie! Go, Sarah! Go, Ali!
Go, boys at the back.
Thanks, Aldo!
In round two of the cook,
we have to celebrate green,
and it's really important
for me to show the judges
how far I've come as a cook
in this competition.
So I'm going to try and put
everything that I've learnt
into this one dish.
I'm going to braise my kale,
and I want to make the stock
as yummy and flavoursome as possible,
'cause the kale seems to absorb
anything it's cooked in anyway.
It's kind of like a sponge.
So, I'm thinking back, when Jock
did his MasterClass with eggplant...
JOCK: I'm going to start
by making an aromatic stock
to poach slices of eggplant in.
And I've picked lots
of aromats from the garden
and we're just building up
layers and layers of flavour.
..and I want to do
something like that.
I fry off some garlic,
I throw some stock in there,
and I've put
a big old chunk of kombu -
that's going to give me,
like, this meatiness, this umami
that's going to go through the broth
and the kale is going to
soak that up.
Mm. Yep, yummy. Yummy, yummy,
yummy, yummy, yummy, yummy.
I've got some green kale here.
It's rough and it's curly
and it's frayed.
I want something that's going to
drape and be a bit meaty.
And now, looking at it,
I don't think, even if I braise it,
it's going to give me the same
sort of thing that I'm after.
Hey, Michael, maybe
I should use that other kale -
that one with a big fat leaves?
Yeah, yeah.
Give it a go.
What are you going to do with it?
You gonna braise it?
The one that... Oh, this one.
Is it this one?
Yeah.
Yeah, cavolo nero.
Yeah, this one.
That's exactly what I'm after.
So I run back,
I knock the leaves off,
and I practice braising that,
and see if that works.
And it just goes tender and meaty.
It's got, like,
a bit of a bite to it.
I'm stoked.
Billie!
Hey, Billie.
Hi. Hello.
How you going?
Yeah, good.
Yeah.
Yeah.
Is...?
(GASPS)
That's a mark.
Sorry.
I didn't think it even got you.
Oh, no. It fell off.
Oh.
What's the dish?
I chose curry leaves....
Yep.
..from the wall.
It's a curry leaf parfait
with a spiced chocolate crumble,
passionfruit and coconut gel.
I'm excited.
I'm super excited about
passionfruit and curry leaf.
Yeah.
And white chocolate as well.
Yeah. Yeah.
I think that could be, like,
just a combination
that could blow our minds.
I hope so.
Yeah.
How prominent are we going to go
in the curry leaf parfait?
Pretty strong.
We'll need to - it's the only one
you've taken off the wall.
Yeah. I blitzed the curry leaf
into the sugar
rather than steeping it - I just
wanted to get it all in there.
Cool.
Get it all in.
So, hopefully, it's prominent, yeah.
Yeah.
Obviously, you don't wanna
go home today.
I don't wanna go home today, no.
But execution's
where it's at, right?
Execution. Absolutely, yeah.
Yep. Big-time. Good luck.
Good luck.
Thank you.
After winning MasterChef
and working at the Fat Duck,
I'd had a bit of a break
from cooking for a while,
so coming back to MasterChef
was an opportunity
to get back into the kitchen.
But I feel like I have
more to show and more to prove.
So I'm hoping the flavour
combinations of this dessert
will help me stand out
to the judges.
You're entering the last
crucial stage of this cook.
15 minutes to go.
TOMMY: Whoo! Come on, guys!
MICHAEL: Come on! Come on, guys!
Whoo!
HARRY: That's it, Matty.
Beautiful gnocchi. Come on, Ali.
MICHAEL: You good, Dan?
Yep.
MONTANA: Smells so good, Billie.
Sarah, it smells amazing.
SARAH: Rolling out the dough
for my roti,
and it's coming together beautifully.
I'm tasting this sarson ka saag
and it's so tasty and nostalgic
and beautiful, and I'm loving it.
But this pin is all of a sudden
feeling extremely heavy.
Gosh. Now...
..the pressure
is just building up in my mind.
I have to just use it, no?
Are you happy with the dish?
Yeah.
MICHAEL: Sare, if you love it,
back yourself.
You love it?
This decision is huge,
because... (SIGHS)
..if I go home wearing the pin,
I would never forgive myself.
And on the flip side,
if I serve this dish
and I'm safe
and I get to keep the pin,
it would potentially
change the course
of my time in this competition.
What are you thinking?
I think I'm just gonna play it.
ALDO: Play it, don't play it -
just make your mind up
and you're fine.
I'm going to play it.
JOCK: You're going to play it?
Yeah.
Alright, Sarah's playing her pin.
Yes, Sarah Todd!
TOMMY: No regrets, right?
What was the final decision?
Um, I just don't want to risk it.
I just don't want to risk it.
Alright. Up to the gantry.
You're safe.
Yeah. Thank you.
Well done, Sarah.
ANDY: Well done, Sarah.
ALDO: Well done, Sarah!
Ugh! I've done it.
And, I mean,
to be honest,
I feel slightly relieved.
I mean, the pressure of that pin.
I mean, I thought
it was a good thing.
You've done very well.
I'm surrounded by
some of the best contestants
in the MasterChef kitchen,
and it's just not worth the risk
for me today.
It's not worth the risk.
It's not worth the risk.
I'm not going to have
any energy tomorrow.
They're looking good, Ali.
ALI: Sarah's just played
her immunity pin,
but it just means the odds are worse.
I'm now thinking, was this the day
really to make an experimental dish?
But if I can pull it off,
hopefully, the judges love it.
Haggis and gnocchi.
How's it all going, though?
I've added some spinach into
my cavolo nero and fennel puree.
I'll do a really nice,
fresh salad with basil and fennel
to go on the top.
Yeah.
I've made some bronze fennel oil...
Yeah.
..with a little bit
of orange and lemon
and just the haggis
is only really going to be
a little kind of
crunchy, crispy element.
A crispy flourish on the top.
Yeah.
OK.
It's not really a big, you know,
haggis, you know, gnocchi.
There's a lot going on here.
I think, um...
..gnocchi, puree, salad, lots of
different temperatures and textures.
Yeah.
Really think about...
I think, if you can
actually plate some up
and figure out
how it looks and how it eats
with enough time, if you do have it,
then I would do that.
Yeah.
Come on, guys!
MICHAEL: Let's go, guys. Come on!
Come on, Matt.
After swapping out that broccoli
stalk for a gai lan stem,
I'm really happy with how all
the elements are coming together.
Matt's making tarragon emulsion.
I'm going to use the gai lan leaves
in my tarragon and pistachio puree
to give it a really nice
bright green colour.
It's going to add the creamy
element to this dish
and the creamy texture of this dish
that's going to make it luxurious.
So, it's adding fat through the nut,
which you need in a dish
which is so lean
because it's made
of mostly vegetables,
and it'll add
some complexity to this dish.
HARRY: That's it, Matty.
I'm here in the competition
in MasterChef
to affirm my passion for food.
I mean, I'm a teacher,
and part of my job
is to help kids find passion
and students to find
the things they like.
And now I'm getting that chance to
find something that I really love,
and it makes me feel,
like, more whole as a person
and, like, I know I've got somewhere
that I fit in really well
within this world,
so I'm not ready to go home.
DANIEL: I'm happy with
all of my elements,
but the judges are concerned about
how it's all going to work together,
how it's all going to balance.
So, I'm doing a test plate
so that I can try it all together.
JULIE: Hey, Dan! Have you kaled it?
(LAUGHS)
Have I kaled it?
Nailed it!
Oh.
(LAUGHTER)
I like it.
I'm really happy with the way
this all worked.
The flavours are there,
and they're well balanced.
It's exactly what I was after.
But...
..there's something really bugging
me, and it's the colour of the broth.
I just...I don't know
if I like a colour.
It tastes great, but...
You want it to be greener?
I want it brighter. Like, whiter.
It's very dark green.
And that kind of just blends in
with the dark green of the kale.
I could probably brighten it up.
I've got seven minutes,
and I'm weighing up the odds,
and I go, "Do I have time
to make another broth?"
I've got seven minutes,
and the broth is really annoying me.
I want to put up a cracking dish,
because I don't want
to go home today.
KEYMA: How you doing, Dan?
Just want to quickly
do another broth.
Oh, my God.
I've got...
..seven minutes just to whip up
another quick broth.
I reckon I should be able
to do it in time.
I just don't like the colour of it.
It tastes great, but...
Just knock off some of the skins,
make it a bit brighter,
which will offset on the kale,
be a little bit lighter
on the bitterness and, uh, yeah.
Come on, Dan.
Look, I'm playing with
some really big names today.
I may as well try and make it
really nice and pretty,
and taste as best I can.
Final decisions, guys!
You've only got five minutes to go!
(SPECTATORS SHOUT ENCOURAGEMENT)
Come on, guys!
Come on, guys! Bring it home!
Come on, Ali!
ALL: Whoo!
ALI: Just for dramatic flair.
All the elements are ready,
and I'm pan-frying the gnocchi
so I can actually put a little
selection of this together
and taste it.
Yeah, it's nice. Well, I like it.
To plate up, I've got my green puree
with basil, cavolo nero,
spinach and fennel.
I've got my gnocchi,
bronze fennel oil,
I sprinkle the haggis over the top.
And because the sauce
is quite thick and flavourful,
I've got wedges of orange
to kind of cut through it.
MONTANA: Very green, Ali.
Looks gorgeous.
This is a creative
and experimental dish
and, hopefully, the judges like it.
Come on, guys!
MICHAEL: Come on!
(WHOOPING AND APPLAUSE)
Go, Dan. Go hard, baby.
Come on, Billie.
HARRY: Boys, make it beautiful.
I plate up my dish, and
as I'm eating it and tasting it,
it is eating really nicely together.
It's got the firmness
of the gai lan stem,
it's got creaminess and fat
from the oil and the puree,
and it's got that
crispy leaf as well.
Happy?
It's good.
A bit more acidity, I think.
Yeah.
I think I've got the balance right.
I've got the textures I want
in the dish, and it's tasting good.
But it's so unfamiliar to me,
and it's not a dish
I've ever seen before.
So, I'm still confused
about whether it's great
or whether it's absolutely terrible
and the judges will hate it.
I've just got to wait till
the tasting to find out.
We've only got three minutes to go!
MICHAEL: Let's go, guys! Come on!
ALDO: Come on, guys!
Yep.
Go, Dan.
Stay cool as a cucumber, Dan.
DAN: I really love
the way this one looks.
It's like chalk and cheese
from the other one.
It's so much brighter,
so much vibrant -
exactly what I was...
actually imagined in my head.
It's tasting just as good
as the first one.
Just looks a bit prettier.
I've got my kale on the plate,
I've got my oil there,
and then I'm thinking,
it just needs something else.
I'm going to chuck
some flowers on it too.
HARRY: You got it, Dan.
MEL: Wheeeey!
(ANDY LAUGHS)
Hurry up! Get it on the plate!
You've only got one minute! Come on!
One minute! Come on!
One minute!
To plate up, I pour some
passionfruit and coconut gel
in the centre
of the curry leaf parfait,
put some white chocolate
spiced crumbs on top,
and then finish off
with some more coconut gel
and the sugared curry leaves.
I'm definitely worried
about this brief.
I only picked one item
from the herb wall
and, looking around,
everyone else's dishes
are through and through green,
and mine is white.
If the judges don't think I have
enough curry leaf flavour
in this dessert,
I could be going home.
It's been a big day,
but, gantry, let's go!
ALL: Ten! Nine! Eight! Seven!
Six! Five! Four! Three! Two! One!
JOCK: That's it!
MICHAEL: Great cooking, guys.
(CHEERING AND APPLAUSE)
Well done.
Ohh. Well done, you.
Well done, you.
Well done, guys.
Well done, bro.
Looks good. You got your broth?
DANIEL: I'm not ready
for my time to be over,
but I would have never
been able to do this,
you know, like,
five, six weeks ago now.
So, I'm really happy with that.
So, I came here to kind of
reclaim my identity.
Like a little kind of, you know,
reinvention after the kids,
and after the career and
everything I've done in my life.
It just felt like...
I never even thought I'd get in.
I don't want to be greedy,
but I would like to stay
a little bit longer, if that's OK.
enjoy another serving
or savour past seasons at:
JOCK: Here he is.
MEL: Ooh!
DANIEL: Hey, guys.
Sauce away, mate.
Yeah?
MEL: Just go ahead.
You got a spoon or are you...?
Thank you, mate.
No. Thank YOU.
DANIEL: I've never made
anything this pretty.
It's a little piece of braised kale
with some flowers
and a light-green broth.
This is so not me.
And I'm just stoked.
(CHUCKLES)
Please, introduce your dish.
This is my braised kale
with a vibrant cucumber broth
with aniseed
and cinnamon chilli oil.
And does it kind of blow your mind
that we're nearly halfway through
the competition
and would you have ever conceived of
making a chilled cucumber broth
with a kale on kale on kale thing?
Never.
I'm... Yeah, I'm proud as punch
with that.
I think we all remember the disdain
in which you approached
that kale challenge.
And today, you've chosen to
lean in to that,
which shows a heap of growth,
as it is.
I've come to actually...
like it, kale.
Sorry, what?
I've come to like it.
(LAUGHS)
I noticed that you changed kale.
So, you had the standard, regular...
Curly one.
..the kale that was on
your kale matrix,
and then you've swapped that out
for cavolo nero, I noticed.
I have, yes.
You know, the biggest thing here
was, "How would this tie in together
as a dish? How would it eat?"
And that kale I don't think
would have worked
in the same way that this has,
how it's gone tender
and it drapes around.
The other one
was a bit curly and rough.
I love that...I love that
you're thinking this way!
Like, it's just...
it's such a transformation
from the Daniel that first walked in
the MasterChef Kitchen.
Honestly, the way you're talking
and thinking about food,
the way you're making good decisions
during a cook,
it's stuff like that
that wins the competition.
Yep.
MEL: Alright, thanks so much.
Thanks very much.
Thanks, Daniel.
ANDY: Thanks, mate.
Well, well, well.
If you'd put this
in a...a line of dishes,
you would never, in a million years,
have picked that Daniel cooked it.
No, sir.
It looks beautiful.
It really does look very striking.
I absolutely love that.
What a dish.
That change in the kale from curly
kale to cavolo nero - smart move.
It's more tender.
The braising liquor that he used
for the kale, fantastic, brilliant.
But the balance that he's got
in the cucumber soup
is what I'm really impressed with.
It is beautifully seasoned.
There's a perfect balance of acidity.
He was correcting that all the way up
to the dying minutes.
Did you see him
peeling the cucumber and...?
Yeah, two minutes to go.
It was so impressive to watch.
The Daniel that walked in on day one
versus this particular Daniel,
it's night and day
because there is a lot of
consideration, a lot of intellect,
a lot of deft movement
within all of the elements
in order to make them
perfectly balanced.
The oil, with all of
its complexity -
it's not just
a straight-up chilli oil.
There's so many aromats going on.
And it's the last thing
you experience,
and it's really begging you
not to forget it as a dish.
I think the most, uh, pleasing thing
about Daniel in this dish
is his palate.
And I think that's probably
a testament
to how far he's actually come.
I want Daniel to continue
to cook like this
'cause that's one of
the better dishes that we've had
in this competition so far,
in terms of complexity,
in terms of execution,
in terms of hitting the brief.
It's only up from here.
Matt.
Andy.
How you goin'?
Matt, what's the dish?
Uh, I've made you brassicas...
..with tarragon and pistachio.
Roller-coaster cook for you.
It was.
We started off with broccoli.
We did.
And we took a squint
at the, uh, wall,
realised there was
no broccoli on there.
Yeah. (LAUGHS)
So, how did you pivot?
Um, so, I went and had a look
at the wall,
um, and I went to trusty gai lan.
I mean, I think this one, I'm pretty
confident it meets the brief.
JOCK: Yeah.
Basically, everything on the plate
there is from the wall.
100%.
ANDY: Let's put you out of
your misery. It hits the brief.
JOCK: Yeah, it hits the brief,
totally.
Do you think you would have missed
the brief if you did the broccoli?
Well, you said I would,
so, probably.
(ALL LAUGH)
That's the right answer.
MATT: This was definitely a cook
that put me out of my comfort zone.
Not usually you would find me
cooking with all green things.
You know, protein is my safety
'cause I think I cook them well.
And to cook without a protein,
it challenged me,
but it also made me
think about the dish
a lot more than I would usually,
probably.
Thanks, mate.
Thank you.
Thank you very much.
Good to go?
Yeah.
That was an absolute master class
in vegetarian cooking.
Very substantial, and I'm quite
shocked to see a dish
as fully realised and perfectly
balanced as that in here.
Because, usually, it takes years
to be able to hone
that specific style
of literally nowhere to hide.
That is magic tricks and then some.
On a pivot as well, don't forget.
On a pivot. Yep.
Even down to how tender
the gai lan was, from stalk to tip.
The pistachio and tarragon cream
is, like, perfectly seasoned -
the perfect balance between
the nuttiness of the pistachio
and that aniseed hint
from the tarragon.
Amazing complexity and simplicity,
at the same time.
In and amongst that,
that rich dark-green pool
of cavolo nero oil...
Come on! Get after it!
It was just delicious.
Even down to the crunch of, like,
you know, kale chips.
I never thought I'd say this, but...
Here we go. Here we go.
..actually, kale chips...
In this, I'm... Here, I'll have it.
What about the kale chips?
I'll have it. I liked it.
There we go!
(LAUGHS)
I think this was...
..Matt's best dish.
ANDY: Hey, Ali.
MEL: Ali.
Ali.
Today, I wanted to make a dish that
was quite experimental and creative
and I really hope the judges
are gonna like it.
What have you made us?
I've made green gnocchi.
The green sauce is roasted fennel,
cavolo nero, some spinach,
um, some basil
and the bronze fennel oil,
with a haggis crumb.
And then...you went to town
on the garnish.
Orange - where did that come from?
Um, well, I kinda just thought
it needs a little lift.
I find the orange is quite
complementary to the fennel
and it just gives a nice little pop
of kind of flavour
and kind of brightness.
Thanks, Ali.
OK.
I love Ali. I love haggis.
I love gnocchi.
This dish...I do not love.
The problem with this dish
is that it is confused.
Mm.
Let's talk about the gnocchi.
It's beautiful - it's pillowy soft,
it's beautifully cooked.
But the orange on top is confusing.
Bronze fennel, haggis...
MEL: It does feel like
an amalgamation of lots of ideas.
You know, the fennel and orange
goes together.
There's a pesto-y
kind of idea there.
I think it definitely
hits the...the celebration
with this vibrant green sauce.
But when you dive in,
it's quite heavy.
And then, in Ali's attempt
to freshen up with the orange,
for me, it just...
it doesn't really work at all.
BILLIE: The thing that I'm most
worried about with this dish
is, "Have I hit the brief?"
Hello.
Billie.
Hi.
OK.
Is there enough curry leaf in there
to keep me safe?
Billie, what's the dish?
Uh, it's a curry-leaf parfait
with passionfruit, coconut
and spiced white chocolate.
MEL: Um, interesting flavours.
These are not logical things
to necessarily pair together...
BILLIE: Yeah. Yeah.
..in a way.
You seem to be
coming out of your shell
at this point in the competition.
Is that because you're sensing
that now is the time to strike
and really dig your heels in
so you stay right till the end?
Yeah, yeah.
It's really getting down there.
Um, it feels like we've been here
for a long time.
Yep.
But, um, there's only 15 left.
So, it really...
I mean, from last experience,
it goes really fast from here, so...
I've got one question,
final question, about the dish.
Because I think
you're the only person
who has only picked
one ingredient off the wall...
Yeah. Yep.
..to kind of celebrate the wall.
Mm-hm.
So, is the curry leaf
going to do that?
Um...
I bloody hope so, Andy.
(LAUGHTER)
So, one way to find out.
We'll taste.
Rightio.
Thank you.
Thanks, Billie.
It's a, uh, very
restauranty-looking dish, isn't it?
Mm-hm.
Wow.
What a dessert.
That's crazy, that one.
What a dessert!
ANDY: That is, like...
That's a 10. Like, it doesn't get
any better than that.
An interesting concept,
the execution of the concept
and the flavour, the overall balance
and flavour of the dish,
that's a 10.
Literally, it starts out
as acidic passionfruit.
Then you get the curry leaf...
Yeah.
..which then transforms it
into the garam masala.
And then the sweetness of
the white chocolate goes through,
and then it just goes on loop...
(LAUGHS) Yeah.
..on loop, on loop.
And it's...and the good thing
is that the last flavour
that you're tasting is curry leaf.
So, um, definitely
a celebration of the wall,
albeit one ingredient.
I love that parfait.
It's undeniably curry leaf,
absolutely all the way.
And then you put that lens
of beautiful garam masala spice
over the top of it,
and you have something
that sort of feels familiar
and is, yet,
completely unlike anything
any of us have ever had before.
I could see that on a fine-dining,
south-Asian-inspired restaurant
any day of the week.
It's absolutely beautiful.
JOCK: This is, I think,
what has been missing
out of Billie's consistency.
It's, like...it's consistent cooking
but there hasn't been a dish that's,
like, really poked its head out
in the way this has,
with flavours and balance
that are going on
and make you pay attention to it
and you want to eat more of.
That's a danger for anyone else
that's in the competition.
It's dishes like that
that win this competition.
Mm.
Well, you all certainly tried
to conquer the wall today.
But in round one, some of you
found it insurmountable.
You then had to utilise
those ingredients
that landed you in round two
to get you out of the firing line.
Let's go through them, one by one.
Daniel...
..your broth, it was complex
and perfectly balanced.
But more than that, every decision
that you made in the cook,
it improved the dish.
Honestly, mate, everything that
you've learned in this competition
was in that bowl,
and we absolutely loved it.
More, please.
Matt...
..every single element
was at its peak.
It was a stand-out dish from you.
It showed just what you're capable
of in this competition and beyond.
Billie...
..what you put on the plate today...
..was testament as to
why you won your season.
It was delicious
and it was masterfully executed.
Ali...
..you're an inventive cook
who always pushes the boat out.
And that dish was no different.
It really made us think.
But, in the end, it left us confused.
On a day when everyone else
hit the bullseye,
unfortunately, you missed the target.
I'm sorry, Ali. You're going home.
OK.
Honestly, Ali,
we are so glad and grateful
that you signed up for
this crazy MasterChef experience.
How's it been for you,
in the MasterChef kitchen?
It's definitely pushed me to
be more creative
and more thoughtful about
what I put on the plate.
And for that,
I'll be forever grateful
'cause it's set me on a path
to a new cooking adventure
and that's fantastic -
I'm really grateful for that.
Time to say goodbye.
OK.
Well done, Ali.
Thank you.
Oh, look, I'm really proud
of myself.
I'm proud of myself
that I even got in this competition.
It's a really important little
voyage that I've just undertaken,
to do something for myself,
to find out who I am,
and to explore something
with passion.
ALDO: Yes, Ali!
(CHEERING AND APPLAUSE)
And I'll take all these memories
with me forever.
Give it up for Ali, everybody!
(CHEERING)
ANNOUNCER: This week
on MasterChef Australia,
it's a hive of inspiration.
Wow!
I couldn't have dreamt this dessert
up in my wildest dreams.
Whether they're surrounded
by works of art...
BILLIE: It's astonishing.
It's just so magical.
..or...in the presence
of greatness...
Oh, my God!
Please welcome
Marco Pierre White!
Allow simplicity
to inspire you,
not to confuse you.
It's unmissable
MasterChef.
CONTESTANTS: Whoa!
Because they're
cooking up a storm.
Oh, my God!
Captions by Red Bee Media