MasterChef Australia (2009–…): Season 14, Episode 35 - Episode #14.35 - full transcript

VOICEOVER: Previously
on MasterChef Australia...

DANIEL: Pressure's on.

He's one of literally
the greatest chefs of all time.

..they had to create a classic
Marco Pierre White dish.

This dish is older than you are.
Is it?

Yeah.
There you go.

His advice
will stay with them forever.

MARCO: Taste. Taste. Taste.

Have the confidence
to follow your instincts.

Ooh-ahh! Goose bumps!

But only one stood out
above the rest...



This is the best sauce.

..and it was Keyma who won immunity.

No!

(OTHERS CHEER AND APPLAUD)

Tonight, he's back.

ALVIN: It's like cooking
for a VVVVVIP.

And this time, one of them
WILL be going home.

# '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 think
if you weren't feeling nervous,

you'd be made of stone.

Walking into an elimination

knowing that Marco Pierre White
is going to be there

is terrifying.

But today is like
any other elimination.

You have to walk in
with some semblance of confidence.

'Cause otherwise you're just going
to completely sell yourself short.

Oh, God. Oh, God.

Morning. Come on down.

Good morning, everyone.

Morning.
Morning.

Although today is an elimination,
you do have something to smile about,

because Marco is still with us.

And when there's a living legend
in the MasterChef kitchen,

there's no doubt in our minds

that you're going to strive
to cook something legendary.

I think because Marco
is in the house again, it's...

..it gives that added pressure.

It's like cooking for a VVVVVIP.

No messing about.
Let's get straight into it.

What you need to master today
is under this cloth behind us.

How you use it
will make the difference

between whether you continue
in this competition or not.

Marco, without giving too much away,

what can you tell us
about what's under that cloth?

When I was a young man of 19,
I went to work in a two-star.

A few months later, it became
the first restaurant in Britain

to win three stars.

They made one sauce.

Every ingredient came out of a jar
or a bottle for the base.

Basically, it was a vinaigrette
made with ketchup.

The most delicious sauce.

So it's what you do with things.

It's how you use them.

Well, Marco's given us
a little taste,

but let's not keep you waiting
any longer.

Today you'll be cooking with...

JULIE: Ooh.

ANDY: Marco's pantry favourites.

Oh, wow.

We have extra virgin olive oil,

chardonnay vinegar,

red wine vinegar,

brandy,

soy sauce,

Worcestershire sauce,

capers,

ketchup, honey, mustard,

cornichons,

tabasco sauce,

red currant jelly...

Wow.

..and my favourite - anchovies.

BILLIE: It's an interesting pantry.

It actually looks like a lot of the
stuff I have in my pantry at home.

But to impress Marco, I need to
take ordinary ingredients

and turn them into
something extraordinary.

So, we have to be clever today.

Marco, the pantry favourite
of dreams, I reckon.

Why do you love these ones?

When I'm at home,
I'm like everybody else -

I open my cupboard,
and this is what's there.

Have I got the time
to start making veal stocks?

The answer is no.

It's like even in a three-star,
we use these ingredients.

Tommy, I know
when you're doing this...

TOMMY: Yeah.
..there's something not right.

There's no fish sauce there.
There's no fish sauce there.

Is it wigging you out?
It's definitely wigging me out.

You know, I've got
fish sauce's cousin, soy sauce,

which...you know, I'm not...

..I don't love too much,
but everything else is kind of...

..I...you know, I use here and
there, but not for cooking too much.

OK. It's simple.

Today you have 75 minutes
to bring us a dish

that uses more than one
of Marco's pantry favourites.

The pantry and the garden are open.

But you must cook a dish
that keeps you in this competition.

The worst dish
will send its maker home today.

And your time starts now.

SARAH: Marco is expecting us to
create something really beautiful

using these condiments
but would be restaurant-worthy.

I really want to impress him,

so I'm using mustard, oil,
tabasco, tomato sauce,

vinegar, Worcestershire,

and I'm making a Goan-style tartare.

HARRY: I would love
to impress Marco today.

That would just be
the coolest thing in the world.

So I'm going to push myself
out of my comfort zone.

I'm looking for something
in the pantry that speaks to me,

and for some reason I go straight
to the, like, seafood fridge

and I see down the bottom that we've
got some incredible little flounder.

And I love flounder.

At this point, I really want to show

that I'm not just stuck
in this little vegie world.

I can do other things.

Ooh, I've got parsley
stuck in my throat.

(COUGHS)

So, the dish I'm making today
is a whole baked flounder

with a herb butter sauce
and a side salad

which has a vinaigrette
from Marco's pantry.

I'm going to use capers, mustard,
anchovies, olive oil,

champagne vinegar,
and the red currant jelly.

If I can nail this dish, I cannot
see how Marco would not love it.

Going Italian again?

No, it's a Spanish game, ah?

Come on. Seriously?
(LAUGHS)

Of course.

We are back in the safe zone.

We're doing a dessert,

so I'm doing...honey,
using the vinegar,

so I'm doing a honey parfait,

pickled blackberries
in some of that vinegar.

I mean, it's a little bit
nerve-racking.

Worst dish today goes home.

I was going to take some risk today,

but the fact that there's
no sort of safety net today,

I'm just doing something I know,

doing something that's going to
keep me safe, and hopefully does.

Let's go, Aldo!

KEYMA: Come on, Alvin! (CLAPS)

Ripper of a challenge, this.

I think all of the contestants,
their eyes lit up

when they saw all of these goodies
get revealed,

because I think they ARE -
they're everyday ingredients,

but they just make meals that much
better with very little effort.

It's going to be interesting
to see what the guys do today.

What would you get?
Maybe making a delicious
sauce gribiche.

You know, and using the cornichons,
the capers, the mustard.

Even if you make a French dressing,
you've used three...

Hello.
(GIGGLES)

Yeah?
Yeah. I'd be definitely honing
on the anchovies.

Yeah.
Capers.

I'd do a cafe de Paris butter.
Yum.

So, whatever is in there pantry-wise
in terms of protein...
MEL: Yeah.

..I'd be able to get
all those ingredients together,

make a doozy butter, and then
look for the side hustles in there.

You only have to do one thing
to survive...

..and that's
not to make the worst dish.

And so I would play it very safe,

because a competition
is a competition.

And I always say strategy
will compensate for talent,

but talent
never compensates for strategy.

It's about surviving today
for the next challenge.

KEYMA: Come on!
Keep going, guys. (CLAPS)

I'm really nervous
that I'm cooking for Marco.

It's really exciting, though,
at the same time, you know?

It's a once in a lifetime
opportunity.

I really like
all of his ingredients.

Most of them I would have had
in my pantry as a kid.

I suppose what I grew up eating
was stuff that's up there.

It's kind of...

..basic in its essence, but
there's nothing wrong with basic.

When I was a kid, when Dad
had leftovers, he chopped it all up,

threw it into some pastry
with some Worcestershire sauce

and tomato sauce,

put the lid on,
bake it for however long,

and then that's dinner.

I want to try and cook something

that I would have eaten as a kid
that I loved

and something that I can use
these ingredients well in.

So, that's sort of what
inspired my dish today,

and I'm going to go with, like,
a beef mince pot pie.

I've used a lot of those ingredients
in the filling of the pie.

Tomato sauce, obviously.

Worcestershire sauce,
tabasco, a pinch of mustard.

Dad would be loving it.

Yeah, I'm making a pie that's
inspired by his home cooking...

..for Marco Pierre White.

"Oh, yeah, I showed him that!

"Put a dollop of tomato sauce
in there." So he'd be... Yeah.

And now that I've just mimicked him,
he's going to be pretty embarrassed.

So...love you. Love you, Dad.
(CHUCKLES)

75 minutes I think is quite tight
to get a pie done.

It's risky because I have to
really nail my pastry early

and give it enough time
in the oven to cook.

But my concern is about the filling.

I have to really hustle

to make sure that my filling
is cooked,

it's cooled down in the pie in the
oven with plenty of time to cook,

so I've got a lot of work
to do today.

Grrr! (LAUGHS)

So, Marco says
we can make great dishes

if we're clever
with these ingredients,

so I need to take
these ordinary ingredients

and make them taste incredible.

Marco Pierre White
wasn't on series 1.

This is extraordinary.

I've watched him
for years and years -

in a non-creepy way, you know.
(LAUGHS)

I love his philosophy.

This is just...

It's... I can't describe
the privilege of it.

So, I'm making a chilli plum
chicken wing.

I would normally use plum jam,

but I'm going to use
red currant jelly instead today

because that's in Marco's pantry,

and I'm using tabasco, soy, vinegar
and maybe some brandy.

I shall see.

You've had 15 minutes already.

You've got one hour to go.

Oh!

How you going, Billie?
Good so far, Min.

Beautiful.
Bloody hope so, anyway.

I'm definitely feeling nervous.

Of course...I have to open it.

Billie, I'm going to come
behind you hot.

Go for it.

Having cooked for Marco before
in my season,

he is quite scary in the kitchen.

Quickly, quickly.

Where's your plates?
Where's your plates?

Where's your plates?

We've only got three left, Marco.

How long to go? How long to go?

See, you're moving quicker now,
aren't you? It's amazing, isn't it...

Yes, Marco.
..what a bit of pressure does.

While it was really stressful
and really tough,

it was also so rewarding.

Billie...

..I've seen some people in my life
dig themselves out of a hole,

but not as big as the hole
you've dug yourself out of today.

(LAUGHS)

And I went on to win that season.

So I'm hoping I can achieve
that standard today.

Oh! Hot.

I do feel a lot more pressure
having won my season

to come back and compete again.

But I feel like the competition
this time is harder,

so I have to put in more effort
to try and stay here.

I'm making loaded potato cakes
with a beef tartare

and a Worcestershire mayo.

The beef tartare
is not really traditional -

it's going to be sauced with
my nan's meatloaf recipe sauce -

but it's going to be tasty.

Once I get these potatoes pressed
into a loaf tin and into the oven,

I need to move on to my nan's
barbecue meatloaf sauce.

This sauce has been a staple
since I was a kid,

and for me, a winning dish means
cooking something I'm familiar with.

KEYMA: Use a knife, Billie!

Use a knife. It's...

SARAH: Oh, my gosh.

Marco Pierre White has such an aura.

And I just, like, really want to
bring you a really tasty dish today.

And I'm trying to keep it cool
right now

but he's just so intimidating.

I mean, he is a living legend
and he makes you want to impress him.

He's all about perfection

and we all know what kind
of expectations he will have.

Timothy Hutton said,
"Success is not enough.

"Everybody else must fail."

Oh. Ouch. (LAUGHS)

Jeez. Harsh, isn't he?

So cooking for Marco Pierre White
on an elimination day is not easy.

TOMMY: From Marco's pantry items,

I'm going to use soy sauce
and olive oil.

Perfect. I know how to use those.

Worchester?

Wor... Wor-cester?
Worcestershire.

Worcestershire! Worcestershire!
Worcestershire.

See? I don't know even know
how to say it.

So, I'm going to try to use
Worcestershire as well.

But, I mean, I don't know how well
I'll be going with that

because I can barely SAY
Worcestershire.

Tommy!
Hey, guys. What's up?

What's going on?
Ah! Very keen to know
what you've chosen

and what you're doing with it.

Today I'm going to use soy sauce
and the olive oil,

and I might use a little bit
of the Worcester as well.

I'm going to make a steamed fish...
Yeah.

..in a ginger, uh...spring onions...

OK. So, steamed fish with soy.
Totally get it.

Where does the olive oil and the
Worcestershire sauce come into it?

Olive oil is
I'm going to make like an...

..like, a garlic and ginger oil
from the olive oil.

I might try to balance it
with the Worcester.

I know it's kind of like tamarindy
kind of, um...

It's tangy, right?
Yeah. A tangy flavour.

And I kind of want to balance
the soy sauce with that flavour.

Very interested to see
how it's going to come together.

Good luck, Tommy.
Thanks, guys.

This soy sauce steaming mixture
is something you need to balance

before you start steaming.

It has to be perfect.

The balance of this sauce
is really, really important.

I'm trying to add
this Worcester sauce.

Add it in and I taste it.

Nup.

It's just...completely ruins
the flavour.

If I can't get this right,

see you later - I'm going home.

(SIGHS) OK.

Today from Marco's pantry items,

I'm going to make
a steamed soy sauce fish dish.

I was trialling and balancing
with the Worcestershire sauce.

I was hoping it would give like
a tangy kind of tamarind flavour
to my sauce,

and it was just completely off.

I am definitely now concerned

that I'm only using two
of Marco's pantry items -

olive oil, soy sauce.

I've got nowhere to hide.

But I've got to stick to my lane,
you know?

I've got to stick
to what I know best,

because if I start veering off,

you know, using ingredients
I'm not really familiar with,

that will send me home.

Tommy.
Yeah?

Don't cut towards yourself.
You could cut your hand.

Yeah. OK, I'll cover it.
Be very careful.

Yeah.
You don't want to cut yourself.

God, he's dangerous.

Oh, God. I need to focus.

Alright. So, what do I need?

I'm not feeling confident
in this challenge,

because with Marco's pantry,
I'm missing everything that's Asian.

Really, everything that's Asian.

So I've had to think of something
that I'm comfortable cooking with

and improvise.

So, I'm making
sweet and spicy prawns.

I've prepped all my prawns

and I'm starting to sort of
do my...my sauce.

I've got all my condiments
that are ready to go.

I start adding tomato ketchup,

I start adding honey,

I start adding tabasco sauce,

and trying to
get that balance right.

This dish is all about the balance,
so here's hoping it all works.

Alvin.
Hi.

Brought a friend along.
Hi, friend.

How are you, Alvin?
Tell me what's in this pan.

I'm going to make
a sweet and spicy prawn.

So I'm reducing that
and balancing that

with all your lovely condiments

that's normally NOT in my pantry,
might I add.

You feeling confident?
Um...

Come on. You're a guy
that trusts your palate.

You know when you're
onto a good thing.

You know it's within you.
Yeah.

But you got to start
believing in yourself, Alvin,

and believing that your palate
is good enough.

All you need to do
is be better than one other dish.

(SIGHS) Yeah, you say that
but have you seen all these others?

It's true, though, right?
Yeah, that's true.

I just need to have confidence
that I'm here for a reason.

I've been told
I have a cracking palate,

and so I need to believe in that
and actually crack on today with it

and hope it doesn't let me down.

# And a teaspoon of tomato sauce
for sweetness. #

JULIE: Ha-ha!
# How to make gravy. #

How To Make Gravy.

ALDO: Italian dishes,
it's all about just simplicity

and make the produce shine,

and that's what
I'm going to do today.

The ingredients that I'm picking
from Marco's pantry are capers,

anchovy and olive oil,

and it's more than enough for me
to produce a good dish.

Aldo.
Oh, hello.

How are you doing?
I'm very good.

Well, very intimidating
but lovely to meet you.

Geraldo, how are you?
Bene grazie.

Where are you from?
Napoli.

And how long have you been here?
Now Australia eight years.

But I'm very homesick.

What are we cooking today?
Stuffed squid.

Stuffed squid,
it's traditional Neapolitan stuffing

where I go anchovy, capers.

I got bread, lemon zest, parsley,

and then I'm going to have
the classic pizzaiola sauce.

When you cook with heart and passion
and emotion, it is always delicious.

Always delicious.

Do you know what's beautiful?

It's where you give us insights
into the world you were born into,

the world which inspires you.

You serve it on your plate.

I look forward to eating your food.

Ciao, ciao. Grazie.

There is heart and soul
that I'm putting to this food.

So, the pizzaiola,
the sauce is cooking away,

and now it's time
to move on the stuffing.

I start cooking together
the garlic, the anchovy,

the finely chopped black olives.

And then I need to add
the beautiful squid tentacles

that are finely chopped.

Just the way that we cook at home
and the way that we love it,

and I hope that I'm going
to impress Marco.

Doesn't get much better
than cooking for Marco Pierre White.

You've got 45 minutes to go.

Flavour bomb today!
We are bringing on the chilli.

I mean, we've got all these amazing
ingredients to work with,

so I'm going to cook a chilli...
a version of chilli crab,

but I'm doing it
with beautiful Bay bugs.

MARCO: I love that. Take every bug
so no-one else can use it.

I'm going to do
a brandy and vanilla mousse,

and then I'm going to pair that
with fresh fruit

and just a fruit reduction
with a balsamic vinegar.

This is probably the only time I'll
get to cook for someone like Marco,

so I'm going to push myself to make
something kind of unforgettable.

MICHAEL: Yeah, feeling really good
about the challenge.

Getting to cook for Marco again
is a pretty amazing experience.

Obviously not ideal
that it's for elimination,

but I'm just going to cook a really,
a really good steak tartare

to make sure it's not me
going home today.

So, fingers are crossed.

ALVIN: Billie. You OK?
Yeah.

Yeah.

So my potatoes are in the oven
cooking, my potato cakes,

and I'm working on my nan's
barbecue meatloaf sauce.

So it's pretty well a lot of those
ingredients all mixed together -

so, Worcestershire, tomato,
mustard, lemon juice, vinegar

and a bit of sugar.

KEYMA: Go, girl! Smells so good.

So, the role of Nan's meatloaf sauce
sort of takes over the role

an egg yolk and flavourings would
in a traditional beef tartare.

So you're going to get
quite strong barbecue flavours,

but I think that will go well
with the potato and a mayonnaise.

I'm sure Nan will have something
to say about me just using the sauce

and not making a meatloaf as well.

But if Nan wants to
apply for MasterChef,

she can make the meatloaf,

but I'm just going to use
the sauce today.

It's pretty wack cooking for
Marco Pierre White once,

but to get to cook for him twice
is...it's, like,

it kind of just
takes your breath away.

I really want to impress Marco
today.

Vegies are my strong point

and I've cooked lots of vegie dishes
in the competition so far.

So I've made for you a burnt
cabbage, a leek puree sauce,

and now chilli oil.

That was perfect.

Thank you.

Today I've made curried carrots
with some smoked yoghurt

and some crispy curry leaves.

JOCK: It's well balanced.

I'm very impressed.

It's a strawberry and tomato salad
with a coriander granita.

ANDY: The hits well and truly
keep on running with that dish.

But today I've planned
to cook the fish whole -

skin-on, fins, the whole shebang.

Because this is a risk,
I'm doing two flounders

and I'll put them in the oven
at different times.

I'm giving myself options

so I can decide which one I think is
going to be better for the judges.

Nice to see you again, Harry.

Yeah, nice to see you as well.

What are you making, Harry?
I'm going to be doing...

..whole flounder with a herb butter

and then I'm going to just do
a bitter lettuce salad

that'll have a red jelly
vinaigrette.

Interesting.

How are you trimming the fish?
Or are you trimming it at all?

No.
OK.

And you're just not going to know
until we cut into it at the table?

Yeah, which I've never done before.
Risky?

Like, I've never... Oh, yeah.

We'll see how we go.
Alright.

We'll see what happens.
Good luck.

Thank you so much.
Good luck, Harry.

The cook on that fish
has to be perfect,

otherwise that could be the thing
that sends me home.

Go, little baby, go.

Of all the ingredients, of all the
ingredients they could have chosen...

Yeah.
..the bizarre one is the flounder.

Even if you cook it to perfection,
it's not the best fish in there.

All you've got to do is get through.
Yeah.

Huh.
Yeah. Well said.

Oh! Good smells
coming out of this kitchen.

My chicken's brining, my spice
flour's ready to dip my chicken in,

so now I'm going to
work on my sauce.

I'm using red currant jelly,
soy sauce,

chardonnay vinegar and tabasco sauce

in a sweet and sour sauce
for my fried chicken.

Balancing Marco's pantry ingredients

is actually the most important part
of this whole dish.

Hello, Julie.

Hello. (LAUGHS)

How are you?
Julie Goodwin.

I'm well, thank you.

I see you've got a chilli
around your neck.

I do. I do!

And I'm cooking with it today too,
so... (LAUGHS)

What are you making?

Some fried chicken wings
with a red currant chilli sauce.

Fried chicken? Now you're talking.

Finger-licking good?
Well, I hope so. I hope so.

And I hear that you...
you were the first-ever winner.

Yeah. Yeah.

13 years ago. (LAUGHS)
That's amazing.

What's it like being back?

Oh, it's, um...it's quite surreal.

I'm having an out-of-body moment
right now. (LAUGHS)

It's an enormous privilege,
Marco, to be here.

It really is.

Well, you're extraordinary.

MasterChef has delivered me
a lot of moments

where I have to pinch myself
to see if I'm dreaming

and this is just
another one of them.

There are only a few people
in the culinary world

who have reached the heights
that he's reached.

And then it occurs to me...

..I'm going to be serving
Marco Pierre White,

legend of his time and mine...

..fried chicken.

My dough's resting in the fridge
and I'm working on my mince filling.

My mince needs to be cooked tender.

If it's dry and stringy, then...
game over, I suppose.

So while the gravy's
sort of reducing and thickening,

this is my chance to throw in
the pantry item,

so I throw in some tomato sauce
with some Worcestershire, mustard,

and I've also added a bit of tabasco

because I want a little bit
of pepperiness to it,

and it's working quite well.

Wanna taste my pie filling, Julie?
Yeah!

I'm feeling the pinch now.

I need to get this pie in
no later than 27 minutes,

otherwise it won't have
enough time to cook.

Well, well?
That's good.

Not a bad pie?

Honestly, today
I'm not overthinking it.

I'm cooking something
that my family's cooked forever,

and I love it.

KEYMA: Dan.
Yo.

Almost 30 minutes to go.

Fudge.
Yeah.

Just hurry up, yeah?

Daniel.
G'day, Jock.

How are you, Marco?
Nice to meet you, mate.

What are you making?

I'm going to make a beef pot pie.

A lot of the stuff
that you had was like what...

..well, I suppose a lot of us
had in the pantry growing up.

We didn't really eat too flash,

so, um, Dad always managed to make
a pretty mean gravy

and...yeah, we didn't have much
so they used to do the stew pie,

so it was just everything in a pot,
balance it with all that stuff.

Well, one hour 15's
not a long time to make pastry,

to make your mince, to assemble
and to have it cooked.

I think it truly comes down
to making sure

that the mince is cooked enough.

That's what I'm worried about
the most.

Good luck.
Good luck, mate.

Thanks, guys.

My mince needs more time to really
break down and get tender,

but I need to get this pie
in the oven.

I can hear this big clock
just ticking away...

..and it's breathing down my neck.

(CLOCK TICKS LOUDLY)

Cooks, I've given you
the ingredients.

Now you give me the dish.

30 minutes remaining.

ANDY: Go, guys.
JOCK: Let's go.

Come on.

DANIEL: I'm under the pump for time.

I need to get my pie in the oven
no later than 27 minutes.

I've got my pastry rolled out.

My mince filling
is in the baking tray,

ready to be covered by the pastry.

I would love an extra five minutes
to get this filling perfect,

but I don't have time for that.

Your pastry will be fine, you think?
Yeah.

OK, so...
That's 27 minutes,

so you gotta get that thing
egg-washed and in the oven.

Yeah. I've covered my pie,

I'll put the air vents on it,
give it a nice egg wash,

bit of salt and pepper on top,
it'll look sick.

Get that in the oven.

(EXHALES HEAVILY)

(CHUCKLES) I can finally breathe.

Whew!

Hey, Andy.
Yes?

I got it in.
Happy for you.

Now I just have to pray to God
it's good.

Oh, God.

TOMMY: My soy sauce steaming mixture

is tasting just as balanced
as I need.

I'm really, really happy with it.

My ginger and garlic oil is also
really, really savoury, tasty.

Mmm! Good! Gingery, garlicky.

I'm really liking it.

I've got two beautifully thick
Murray cod fillets.

I'm going to use one to test a cook
on because I can't get it wrong.

Your filleting skills
leave a lot to be desired,

but you have got two very nice
big chunks out of it.

Yeah.

So, fish is going to have to be
cooked on point.

On point, just until it's flaky.

I don't want to
put the nerves in you,

but I've never seen
or worked with a chef

who can cook fish
better than Marco.

Oh! Of course.

I'm looking forward
to eating your fish.

Oh, thank you. Thank you so much.

Good luck, Tommy.
Good luck.

Thanks, Marco.

Marco has this aura that just
makes me feel, like, little,

but not in a bad way.

But just like I need to learn more
to get to that level.

The thickness of this fish

is definitely going to influence
my cooking time.

But when you're cooking
for Marco Pierre White,

the fish has to be perfect.

Gentlemen, some very interesting
and good-sounding dishes out there.

But I want to know what's
worrying you guys, if anything.

I'm gonna go Daniel,

'cause he was racing
to get his pie in the oven.
JOCK: Yeah.

I'm worried about Daniel.
Yeah.

Yeah. He's got his cottage pie.

He had his filling there...

I mean, it didn't look luxury...
No.

..but I'm wondering
if he's had to speed that process up

to get it in the tin, to get
the puff pastry over the top

and in the oven.

I think it's high risk
to make a pie.

I love a pie, don't get me wrong.
Yeah, same.

And if you can pull it off,
delicious.

Yeah.
But it's high risk.

And then Tommy down the front too,
because he's just so...

He's not cooking with
the ingredients that he loves.

The biggest failure he could make

is to undercook
or to overcook his fish.

Harry, she's doing a flounder.
Yeah.

A whole flounder.
I worry about Harry.

She's got two.
She's using one as a tester.

Yeah.
As we all know,
not two flounders cook the same.

I worry, but maybe
it's all in the control

and it's going to be sensational
and I'm wrong.

And I hope I'm wrong.

She's not known for
her protein cooking at all.

She's done some epic
vegetarian dishes.

So... The cook on the fish
is a whole 'nother thing.

That's the stuffing.

Try the sauce there.

Oh, yum.

My dish is calamari imbottunato,
which means stuffed calamari,

and it's a very typical
Neapolitan dish.

I finished my sauce. It's good.

The organics, they are infusing.

I've just got to finish
the stuffing of the squid

and then in the last 15 minutes,

I've got to cook the squid
to perfection.

And that's it.

My squid, they're perfectly clean.
Super happy, and I can stuff them.

Welcome to my nonna's kitchen.

I like Aldo, though. He's funny.

They're very thin.

Sometimes if you overstuff them,
they're going to burst

and then you're going to have
a crack on the squid.

So even the amount of filling
that goes in,

it's a very meticulous thing to do.

I'm super happy.

They're looking great.

Marco is looking forward to eating
this dish, so I just got to motor.

Oh, no.

Oh, I put...

I put sauce on myself!

ANDY: You've got 20 minutes to go!

Let's do this.

I'm ticking along. I'm happy.

It's the next 15 minutes -
like, getting it all tasting right -

that's the big pressure point
for me.

MONTANA: I'm just
tasting everything,

getting the balance perfect.

That's what today is all about.

So I want to spend my time on it
and get it right.

Mmm.

This is what MasterChef
is all about -

seeing ingredients and seeing
what you can draw from them

to create an amazing dish.

I feel pretty good.

I feel like
I'm going to get this done.

My sauce is finished reducing.

I keep tasting it
to make sure that it's right.

You know, I think it's lovely,
and I just hope that Marco agrees.

Julie, have you stopped
to just take in the fact

that you're making fried chicken
for Marco Pierre White?

It sounds ridiculous
when you say it like that. (LAUGHS)

But it's so great!
It's such a baller move.

I mean, they have to be
the best fried chicken ever

if you're going to be serving it
to that guy.

I hope so.
Sell me this sauce.

What do you think?
I'm...I'm sold. I just tried it.

(LAUGHS)
(LAUGHS)

Oh, thank you.
Case closed.

Ooh.

It's a riff on my chilli plum sauce
that I make at home.

The sauce is on point. Now it's just
all about that fried chicken.

Yep.

I'm going to fry the chicken

for around four minutes
for the thinner bits

and five minutes for the drumettes.

I just want to make sure
that this chicken is hot and crunchy

and cooked all the way through

and make sure that I'm not
going to serve raw chicken
to Marco Pierre White.

BILLIE: Pretty much all the elements
are done so far.

I have my beef tartare
sitting in Nan's meatloaf sauce.

My potato cake looks really good.

I've just got to slice it
and fry it.

I'm feeling pretty confident
with these ingredients

but there's always an underlying
tone of terror

having to cook for Marco.

Hi.
Billie.

Hello, Billie.
Hi, Marco. Nice to see you again.

This is, like, based off
my nan's barbecue meatloaf sauce.

Sounds delicious.
I hope so.

You're a past winner, aren't you?
Yeah. Yeah.

A lot is expected of you.
Yeah, I know.

The pressure's real. Uhh!
Good luck.

Great. Thanks.
Bye, Billie.

I feel a lot of pressure
and need to cook really well

to keep my place in the competition,

but to also defend that title
of winning season 7.

So I'm going to fight for it.

Don't get yourself into a pickle.
You have 15 minutes to go!

KEYMA: Whoo! Let's go, guys!

(CLAPS) Keep going!

Doing well!

You feel it's a bit sweet?
Yeah.

Use a tiny, tiny bit of that.
There's a little bit of that in it.

Well, then put a bit more in.

She needs a little bit longer.

That's OK, because
that's why we got testers.

I cut into my test piece of fish

and it's...it's cooked pretty well
all the way around,

but I've got about a centimetre
of fish which is raw on the inside,

and that's...
that's not a good sign.

Yeah, it's just not coming apart.

Yeah.
How's the sauce?

The sauce is good, man.
I'm pretty happy with the sauce.

The cook on the fish
is what I'm worried about, man.

My simple-style dish
has suddenly become so difficult

because it's a matter of seconds
when a fish becomes overdone,

and I can't have
an overdone fish today.

My test piece was still under
after about 10 minutes of cooking.

I've only got 15 minutes now

and that means I've only got at max
two minutes at the end of this cook

to really put this all on a plate
and put it together,

and I'm really worried now.

Tommy, you know Marco said

that he loves everything
that's going on here.

Yeah.
He just wonders what the fish
will be cooked like.

Oh...
That's exactly what he said.

Of course he did. Um...

He's going to kill me, isn't he?
Maybe.

HARRY: Second time cooking protein.

Just got to get used to it, hey?

It's something that I do at home,

so I don't understand
why I can't do it here.

The risk of doing
a whole cooked fish

is that I don't know how it's cooked
until the judges cut into it.

And that's terrifying.

So I've got two flounders in the oven
that have gone in at different times.

Now I'm working on my herb butter.

This is the thing that needs
to dress the fish.

I'm not really worried about
what anybody else is doing today.

I just need to worry about
getting myself over the line.

(TIMER BEEPS)
My timer goes off

and it's time to check my first fish.

This is, like, the scariest part
of my entire cook.

He's over.

And it's not like a little bit over,
it's like REALLY over.

My other flounder has been in the
oven for maybe five minutes less,

so I'm just going to pull it out.

Like, it's not even worth the risk
of keeping it in there.

I've got to have some kind of faith

that that second one is going to
be OK when the judges cut into it.

I can't serve Marco Pierre White
overcooked fish.

Right now I'm, in the words
of Julie Goodwin, bricking it.

Come on!

Make sure your dish cuts the mustard.

You've only got 10 minutes to go!

(JUDGES CHEER AND APPLAUD)

Oh, my God.

Oh, yeah.

I've got my sauce reduced
to a way that I really like

and it's got all the right,
sweet, sour, spicy sort of notes

that I...that I'm looking for.

I'm feeling slightly more confident

with the balance and the flavour
of the sauce.

Yeah, maybe.

And now I've got the prawns...

The cook on the prawns
is very important

'cause there's nowhere
to hide in this.

So, better do it justice.

So, I'm thinking of
how this dish comes together.

I feel like it needs something else.

It needs a wow sort of factor,
I guess.

The sauce can sit on top.

Something to add
a bit more saltiness.

Reminded me of something else.

Then I remember a dish
that we have in Malaysia

called butter prawns.

That uses an element there
called egg floss

to give it that extra salty hit.

Now, the egg floss is just
a couple of eggs, seasoned,

with a little bit of soy.

And then I cook that really well
until it's nice and brown and crispy

and I crush it into a fine powder.

It's a simple dish, but my simple
can be complex in flavours as well.

Kind of like me.

Simple, basic, yet complex.

ALDO: I was worried
that I was running out of time.

But my squid, it's cooking.

They look good.
Thank you, man.

It's looking great.

So, I'm happy.

JULIE: Whoa! Ha-ha!

I'm deglazing the frypan
with white wine.

Go, Aldo.

Then I'll let this simmer away
for at least a couple of minutes,

so the steam, it will just keep
cooking the squid to perfection.

I like the calamari
when they're stuffed.

I can't wait to eat them.

It's crazy.
I'm not talking to a random person.

I'm just talking to
Marco Pierre White.

He's just a hero, a legend,

a god in the kitchen.

Good luck, eh?
Ciao. Thank you.

This is my food.
It's food that I know inside out.

And I hope that
I'm going to impress Marco.

Not much time to go!
You've only got five minutes left!

KEYMA: Come on, guys!
JOCK: Let's go, guys. Come on!

You can do it! Keep pushing!

JULIE: I'm just
getting my chicken right.

My chicken gets an extra minute
in the fryer. I take it out.

I'm really happy with it.

I think, with this sauce, that
I'm delivering tasty food today.

They look delicious.
Thank you.

You've made them before,
haven't you?
I have.

I love the mess you make
of your apron. I'm exactly the same.

Oh! Oh! How embarrassing!

No, don't be.
It shows that you graft.

God bless.

This is me trying to
work clean for Marco.

Oh, boy.
I lost my tea towel, I lost...

(GROANS)

DANIEL: If someone had told me
a few months ago

that I'd be on MasterChef,
next to Julie Goodwin,

cooking a beef mince pie
for Marco Pierre White,

like, I would not have believed them.

Yeah. I'm living my dream right now.

Cooking for Marco, next to Julie.

And we're cooking some...
just homestyle stuff

that, you know,
she would feed her family,

my family would feed me, and it's...

Yeah, I don't know. It's really
special today. I really enjoy it.

I'm just balancing my pea puree now,
I'm pretty happy with it,

and I'm just having a little gander
in the oven.

ANDY: What's going on in here?
It's crisping up quite nicely.

Just gotta let that centre,
which, yeah, she'll be close.

She will be close.

Now I'm just waiting
till the last minute

to make sure that I can get
as much caramelisation

on my pastry as possible.

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

Puff, my pretty. Puff up.

BILLIE: All good. It's almost there.

I'm...I'm feeling pretty good.

I'm really happy with
the barbecue sauce,

and I reckon it'll go really well

with these little crispy
potato cakes and beef tartare.

KEYMA: Billie, look at that colour!
Beautiful!

I'm happy with all the flavours.

I just hope it is enough
to keep me here.

Cooks, one minute remaining!

One minute!
ANDY: One minute! Let's go.

Come on, guys! Let's do it!

Come on!

HARRY: I'm feeling
so all over the place.

I'm putting a fish on the plate

that I don't know
if it's cooked properly or not.

My herb butter has turned into
this kind of, like, thick sauce,

which I wasn't aiming for.

And the only thing that I'm OK with
is a side salad and a vinaigrette.

This is not where I wanted to be
at this point.

(TIMER BEEPS)
TOMMY: The timer has gone off.

I open up the fish.

It is definitely more cooked
than the test piece.

I can't leave it
in the steamer anymore.

I'm freakin' frantic.

Got my hot garlic and ginger oil.

Pour it on top of my fish.

That's it.
I'm not touching the fish anymore.

I'm just hoping and praying
that it's cooked perfectly.

I feel like Marco is just like a dad
that you want to always impress.

Please, let me be in your good books.

You good?
I think she's good.

Looks beautiful.
Oh!

Just cooked in the centre there.
Yeah.

Get that pie
out of the oven, Daniel!

Yeah!
JULIE: Come on, darling.

Is it out?
Yeah, it's coming out now.

It'd wanna be out because...

Ten...

ALL: ..nine, eight,

seven, six, five,

four, three, two, one!

That's it!
(CHEERING)

KEYMA: Yes, guys, well done!

Massive effort.

DANIEL: I'm pretty sure
my puff's great.

And now it all comes down
to the filling.

I can't see inside the pie.
You know what I mean?

So, I'm just worried about that.

Yeah, you never know.

The challenge today was easy.

Cook with some of Marco's
favourite pantry items.

And you had to cook
with more than one of them.

And the first dish
we want to taste belongs to...

..Julie.

(APPLAUSE)

JULIE: I'm happy.
I'm happy with my dish.

I know it's tasty.

But if Marco Pierre White
were to bite into a chicken wing

and it was raw in the middle,

I would just die on the spot.

What's the dish?

It's fried chicken
with red currant chilli sauce.

I know you know what it's like
to cook for us,

but what is it like
to cook for Marco?

Oh, it's a privilege, um, actually.

My heart's going like a jackhammer,

but it's, um...
(LAUGHTER)

It's just a wonderful experience.

This is something that will stay
with me for the rest of my life.

I know this is completely
nothing to do with cooking,

but every time I meet
a girl called Julie...

..it reminds me of that song
when I was a boy.

Do you know the song?
I think I do.

Is it "Julie, Julie, Julie,
do you love me?"

That's the song.

(LAUGHTER)

"Julie, Julie, Julie,
do you love me?"

I do.

(LAUGHTER)

Oh, that is epic.

Why are you smiling?

(LAUGHS)
'Cause you're licking your fingers.

I'm taking it as a good sign.

Your sauce is deliciously sticky.

And I like your batter very much.

And I like the simplicity
of your presentation.

But I kind of like that sort of
bit of spice in the sauce,

that heat that comes through,
which is not too dominating,

so I can still taste the chicken.

I felt transported to your kitchen
with a dish like this.

And it's just simple,
easy to understand

and happiness-inducing.
Thank you.

JOCK: Chicken with just
a slight blush on the inside.

Beautifully done.

And this sweet chilli sauce
is somewhere between

sweet chilli sauce
and a sweet-and-sour sauce.

I loved it. I think it was fantastic.

Well done, Julie.
Thank you so much.

ANDY: Well done, Julie.

(APPLAUSE)

Everyone else's dishes
have still got to be tasted.

So, I've got no idea
where in the pack I'm going to sit.

But as I walk back to my bench,
I am happy.

(SIGHS)
(MICHAEL CHUCKLES)

And the next dish we'd like to taste
belongs to Billie.

(APPLAUSE)

I've been feeling a lot of pressure
to perform well,

but I'm just hoping
that I've done enough

to impress the judges and Marco.

Billie, what's the dish?

So, it's loaded crispy potatoes.

There's some beef, anchovies, capers
and a Worcestershire mayo.

What did you choose to use?

So, I used the Worcestershire,
the tomato sauce,

capers, mustard,

and the red wine vinegar.

You're a very clever
and thoughtful cook.

You really are.

And your palate is very good, too.

If you were blindfolded, you would
never know it was raw meat.

You'd just think,
"This is delicious."

And I think the Worcester sauce
mayonnaise is genius.

The fact that you have
that confidence

to put that entire anchovy
across the top...

(CHUCKLES)

It was good.
It was truly delicious.

Thank you.

I love that what you've taken

is ostensibly a hashbrown
and your nan's meatloaf

and turned it into this,

because I don't know
that anyone else

would have imagined it
in the same way.

I think that there's such an amount
of technique and humour and wit

about the way
you've configured everything.

I think this is restaurant-ready.

Thank you.
I agree with Marco.

You'd be hard pushed to...
to tell that it was raw meat in that

because the balance was so fine,
so beautiful.

And, also, there was
that balance in textures -

the crisp base
and then the slight sort of...

..that give that the anchovy has,

the creaminess of the mayonnaise.

It all worked together beautifully.

You used Marco's pantry
very, very well.

Very well.
Very considered. And a great dish.

Thank you.
ANDY: Nice one, Billie.

(APPLAUSE)

I'm just glad I did justice
to Nan's barbecue meatloaf sauce.

I think if I had have ruined it,
I would have heard a lot from her.

ALVIN: Yay!
Got a win for Nan.

ALDO: Come on, you knew.

Sarah!

What's the dish?

I have made tartare
with a touch of Goa.

MEL: The flavours are fantastic

and I think the thinking behind
the textures is also really good.

Thank you.
Mindy.

I've made you chilli bugs.
You've disguised the ketchup.

I kind of like the coarseness
of the sauce as well.

ANDY: Montana.

MONTANA: Honey parfait, blackberries
and tarragon.

ANDY: The parfait was silky.
It was beautiful.

The perfume of honey was superb.

Steph.

A brandy mousse with a balsamic
vinegar and strawberry sauce.

The sauce is a good balance.

I think you've used
the balsamic vinegar to good effect.

I think you did a good job.

Michael. What did you make us?

Just a classic steak tartare.

MEL: I loved the generosity
of flavour. It's a tasty dish.

Is it going to be top of the class?

Doesn't have to be today,
really, does it?

Thank you very much, guys.
Thank you.

(APPLAUSE)

Next up...

..Tommy.

(APPLAUSE)

TOMMY: I'm really, really happy
with this dish.

But it all rides on that fish.

You know, it can't be under, that's
for sure, and it can't be over,

'cause when you're cooking
for Marco Pierre White,

the fish has to be perfect.

Hope you guys enjoy.

Tommy, what'd you make?

I made soy sauce fish with a ginger
and garlic oil and some rice.

OK, so, with soy sauce fish,
you've used the soy sauce.

Yep.
And what else?

And the olive oil.
And the olive oil?

Yep.

I feel like a lot hinges
on the cuisson of this fish.

Oh!
You want to come up and have a look?

Yeah, let's do it.

Oh!

You want to come up and have a look?
Yeah, let's do it.

MEL: (WHISPERS) Tommy...

It's beautiful.

Oh!
(MEL LAUGHS)

That was really intense.

Whoever's up there, thank you.

Keyma.
Oh, thanks, Keyma.

(LAUGHTER)

Oh!
Happy?

Yeah, um...
I was really worried about that.

I was terrified of the cook
on that fish.

Big risk today, Tommy...
Yep.

..on having a big pave
of thick piece of fish like that

and steaming it perfectly.

That's a risk.

Yeah.
There's not...

..not really anywhere to hide.

But this...

(APPLAUSE)

Thank you.

The fish was steamed perfectly.

The rice is beautiful.

The sauce is balanced masterfully.

It is very, very good, mate.

And, as I say,
when there's nowhere to hide,

it shows the brilliance
in a cook like you.

And you are almost unbeatable
when you're cooking like this.

Well done, mate.
It's a cracking dish.

Thank you. Thank you so much.

Of all the things, over the years,

I have eaten
in the MasterChef kitchen...

..that is, without question,

one of the most delicious
and beautifully balanced.

Thank you. Thank you so much.

Good luck. Thank you.

JOCK: Well done, Tommy.
Thank you so much, guys.

(APPLAUSE)

I am so happy
that Marco loves my dish.

But everyone has cooked
amazing dishes so far.

I have no idea
who is going home today.

Next up, it's Aldo.

(APPLAUSE)

I'm super happy. It is a true dish,
close to my heart.

I really hope that it's good enough

for a legend of the culinary world,

which is Marco Pierre White.

Ciao, Aldo.
Ciao, Marco.

OK, Aldo, what's the dish, mate?

It's calamari imbottunato,
which is stuffed calamari.

(SIGHS)

MARCO: Aldo...

..it's Naples on a plate.

Oh.

Everything's beautifully balanced.

Your nonna
will be very proud of you.

Stay close to your world.

Stay close to your tradition.

Then you'll do well.
Thank you, Marco.

Ciao.

This is food I could eat
for the rest of my life.

The calamari itself, so tender.

The filling within it just permeates
with the perfume of the lemon,

you know, the freshness
from the parsley,

the saltiness from the capers
and the olives,

and that beautiful,
tender bread filling,

it almost evaporates
as soon as you put it in your mouth.

It's absolutely gorgeous.

You have an heirloom cookbook
in your soul

and you're just leafing through it
every single time.

And it's a privilege
to experience food like this.

Thank you.

Far out.
Aldo, a wonderful dish.

I think it's a beautiful thing
to be served.

It's a humbling thing to eat, Aldo.
Thank you.

Thank you so much.

(KISSES)
(APPLAUSE)

Well done!

Oh, my God!

Daniel!

(APPLAUSE)

DANIEL: I'm nervous as,
walking up with my pie today.

There's a lot riding on
what's underneath the pastry.

The pastry looks perfect, but
I don't know if the filling is OK.

I'm just praying that it's enough
to keep me safe today.

and delicious exclusives at:

So, the question
on everyone's lips right now

is "What's in your pie?"

I've made mince meat pot pie

with mushy mint peas
and a tomato sauce.

I'm kind of kicking myself -
Marco's here, it's elimination,

and I've gone and really kicked it
old-school and simple.

But I just had this solid memory
of home.

Like, this was our pantry.

We didn't have...

Like, I think the only spice
we ever had

was steak seasoning,
whatever that is,

and I just couldn't have
any other thought

than a beautifully meaty pot pie.

You're very brave.

To make a pie in one hour, 15...

..is logic of the madhouse.

But you...achieved it.

The rough puff is very nice.

The pie mix itself, what I can tell
by the flavour of the mince,

it doesn't have the...
the flavour of a braise.

It wasn't in the pan long enough,

so it wasn't fried long enough.

But, again,

you're being dictated by time.

You knew that the pastry would take

X amount of minutes
to cook in the oven,

so that dictated how long
you cooked the mince for.

And, so, therefore,
you rushed your mince.

It's amazing...we're eating a pie
after one hour, 15.

I don't think making a pie today
was a good decision,

simply because
it's nigh on impossible

to get a deep, rich flavour
in that amount of time.

That could cost you today.

Thanks, Daniel.

Thanks, guys. Cheers.

(APPLAUSE)

Next up, Alvin.

(APPLAUSE)

ALVIN: I'm very nervous.

This is such a weird and wacky dish,
you know, using European ingredients

into an Asian-style dish.

I just hope to be safe.

Hi, Alvin.
Hi, Marco.

Alvin, what have you cooked us, mate?

I made prawns,

red sauce and egg floss.

How's the cook on the prawns?

Good, I hope.

Alright, I tested it.
Yeah, it's fine.

It's good. Good, good.
Yes, I can cook prawns.

Excellent. Alright.

You right?
Yes, I'm... No, I'm not alright.

I'm petrified. I'm petrified.

I feel privileged,
cooking for you guys

and I'm a nervous wreck

and, like, oh, just eat!

Just eat.

OK. OK. OK. OK.

What else is in the sauce,
other than, uh, tabasco?

Um, ketchup, soy sauce,
brandy and honey.

And I used prawn oil as the base.

You can taste that bisquiness.

Yeah, that was my aim.

You are a very intelligent cook.

If you weren't,
you couldn't take honey...

..ketchup, soy sauce,
the prawn heads,

and make something
so deliciously sophisticated.

Because that's what the sauce is.

It's very sophisticated.

Continue cooking what you're cooking

and you'll go a very long way.

Trust me.

Oh, I can exhale.

Alvin, I think it was
a very clever dish.

Your sauce feels super refined.

As always. It is your hallmark.

You're another one like Tommy.

You know, you refine your sauces,

you get a balance in it
that is restaurant-level.

It's very, very clever, Alvin.

Not many people are quite that good
at balancing sauces.

Prawns were cooked beautifully.

The sauce was silky,
it wasn't too spicy,

and it was just like
a luxury version of a chilli crab.

Well done.
Thanks, guys.

This sauce is like what I imagine
your spectacle collection is -

which is to say
stylish and very expensive.

You're right.

The prawns are absolutely perfect.

The sauce, you know,

it just...it just keeps going.

I keep thinking about
all of the different details

that I can pick up.

And what I think is really clever
is this egg floss

has such an inherently savoury,
caramelised characteristic to it,

with just a hint of salt,

and it echoes the prawn heads
and the shells

and that roasty robust flavour

that's the foundation
and the bedrock of that sauce.

You're taking off. Like,
we're watching you take flight.

It's a wonderful thing.

(APPLAUSE)

ALVIN: Ah!

The next dish that Marco
would like to taste is a flounder,

and that belongs to you, Harry.

(APPLAUSE)

I made a really, really, really,
silly decision today.

I'm worried about the cook
on the fish.

I don't know
if it's cooked properly or not.

At this point, there is this
gut-wrenching, sinking feeling

that it is my last cook.

And it's devastating.

Harry, what have you cooked us?

I cooked you a whole baked flounder
with a herb butter sauce

and a side salad.

Your choice in the pantry,

I mean, there was
beautiful John Dory.

There was snapper. There was trout.
That was salmon.

It's like out of all of this seafood,
you honed in on a flounder.

What was the...
what was the reasoning there?

I really like
the flavour of flounder,

and I think it lends well
to this kind of dish

of having a whole cooked fish

with a nice, buttery, rich sauce

and then a really sharp,
tangy salad.

Do you wish that you chose one of
the other perfect, glamorous fish?

Maybe after the fact.

Um...

It is less than perfect.

That sauce is so hectic
and powerful.

And unfortunately,
when it's paired with a flounder,

which, you know, we're getting
a sliver of fish, that much,

it's just so overpowering.

You wouldn't ever know
that there's fish under there.

My fish is overcooked.
I've got the tail end.

So, maybe that might be
just my piece of fish.

But I... Yeah, I worry what's
going to happen down the line.

The salad I enjoyed,
like, how there was a sharpness,

but also a sweetness,
to your dressing.

I thought it was well balanced.

The fish is my main concern.

Dishes that are less than perfect
right now, in this competition,

they leave you vulnerable.

I think the mistake you made today
was choosing the flounder,

when there was beautiful John Dory,

there were scallops there,
there were other things there.

I think you tried too hard

and I've been guilty of that
in my life.

Every time I've tried too hard,
I've tended to have failed.

Sometimes, just keep it simple.

It's a bad cook for you.

At least, you know,
the fish is overcooked.

So, it's not been
a great day for you, clearly.

I can see you're emotional
and upset about it.

These things
are going to happen, Harry.

It doesn't mean
that you're a bad cook.

As we say to you,
when you have days like these

and you'll reflect on it
later tonight,

you'll realise that you made
a couple of bad decisions.

And the first one, I think, was
to pick the flounder in the pantry.

I guess the big question
is "Where does that put you today?"

Thanks, Harry.
ANDY: Thanks, Harry.

(APPLAUSE)

(CRIES)

Take a deep breath, OK?

(EXHALES)

Well, the past two challenges
have been nothing short of amazing.

What makes MasterChef so unique

is having days like today,

when you get to meet
your culinary idols

and cook for chefs
like the great Marco Pierre White.

I think it's fair to say you've made
a fair few dreams come true today,

just by being here.

It's been a blessing to have you
share your time and your wisdom

with us here in the kitchen.

It's a pleasure.

And there's no greater pleasure
in this world

than being fed and fed beautifully.

I've enjoyed my time with you.
Thank you.

Give it up for Marco Pierre White,
everybody!

(APPLAUSE)

Alright. Down to business.

Today, you had to use a variety
of Marco's favourite pantry items

to create something spectacular.

And, boy, did we see
some unique dishes!

Some of you really nailed it.

Tommy...

Billie...

..Aldo...

..and Alvin...

..all four of you impressed us
with the quality of those dishes.

You took the flavours on hand
and in the bottles,

and you brought us food that
we would eat time and time again.

So, well done. You guys are safe.

(APPLAUSE)

Now for some of you,

the choices that you made
throughout the cook let you down.

And, unfortunately, today,
we are looking for

the least impressive dish.

With all things considered,
it came down to two cooks.

Daniel...

..and Harry.

Daniel, your rough puff pastry
was gorgeous and golden,

but the minced meat
inside needed more time to shine.

And in the end, it didn't
quite come together.

Harry...

..the salad was sharp and fresh,

but the flounder itself
was overcooked

and the sauce made no effort
to lift it.

That means, Harry, I'm sorry,

you're going home.

What a time. What a time.

Harry, from the minute
you walked through those doors,

you brought your own flair
into this kitchen,

and you channelled that same flair

pretty much into every single one
of the dishes you got.

It takes chefs years to discover
their own culinary identity.

I've got to say,
just in a few short weeks,

you're well on your way
to finding yours already.

It's been awesome.
It's been really, really cool.

I'm really proud
that I took the chance

because it's really shown me
what I am capable of.

I feel really, really grateful,
having met such incredible people

and having had
such incredible guidance.

This is, like...everyone says it,

but it really is
just the start for me.

I'm really ready for it.

Is it going to be in food?

Yeah, I think it is.
I think it might be.

I think our industry
will be the better for it, Harry.

But for now,
it's time to say goodbye.

You should be really proud yourself,
Harry. Well done.

Let us know if you need anything.

You're gonna go so good.
You know that, don't you?

I'm so excited.

Thank you.
MARCO: Good luck.

Thank you so much.
It's been an honour.

It's a pleasure.
Just use your brain.

Thanks for coming.
Be a strategist.

Well done. Well done.

I'm incredibly proud of
what I've learned about myself,

what I've learnt about
my love for food.

(CHEERING)
Give it up for Harry, everybody!

Harry!
Harry!

Yeah, the learning that
I've had here is second to none.

ANNOUNCER: This week
on MasterChef Australia...

Rick Stein!

..it's the final stretch

in the Race to
the top 10 of 2022.

I'm gunning for it.
Everyone wants it.

And one thing's
for sure...

The pressure
is insane.

Phew!

They're guaranteed
to feel the burn.

Captions by Red Bee Media