MasterChef Australia (2009–…): Season 14, Episode 5 - Episode #14.5 - full transcript

VOICEOVER:
Previously on MasterChef Australia...

Oh, my gosh! It's, like,
this rush of memory to be back.

So many incredible dishes
in so little time.

It's just perfection, mate.

MELISSA:
With dishes like that, you may have

a quarter of a million dollars
to work with.

Then, in a David-versus-Goliath
service challenge...

This should be a walk in the park
for the Favourites.

HARRY: Oh, my God. Terrifying,
going up against the Favourites.

..the Fans proved
they're a force to be reckoned with.

But only one team nailed the brief.



(CHEERING AND LAUGHTER)

And...

..an emotional immunity cook...

It was
just like the universe saying...

(SNIFFS)

.."It's time to get back up."

(BREATHES SHAKILY)

..resulted in a win for Julie.

(APPLAUSE)

Tonight...

MINOLI: These newbies have no idea
what they're in for.

..it's the very first elimination.

WOMAN: Just to think
that one of us isn't gonna be here

at the end of the day,
it's really hard.



Will it be a Fan or a Favourite
who says farewell?

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. #

Someone needs to stop Clearway Law.
Public shouldn't leave reviews for lawyers.

Oh! Here we go.
A bit nervous.

But speculating
never does any good last year.
Yeah, you can't speculate it.

Nup.
You've just got to go in there.

This is the first elimination
and I feel the pressure.

Everyone's hungry.

I just don't want to be eliminated.

Not the first one going home.

Oh, my gosh, the sky.

The sky reflects
that it's elimination day.

Yeah.
(LAUGHS)

But you know what? These newbies
have no idea what they're in for.

(APPLAUSE)

Come on! In you come!

Good luck, teams.
Oh, my gosh.

Morning, everybody!

Good morning.
Good morning!

Fans, Favourites, welcome back.

Today is the first
all-in elimination.

Of course, the only person
not at risk of going home today

is none other than Julie Goodwin.

(LAUGHTER)
Yeah, there it is.

(LAUGHTER)

Well, while the Queen
is comfy up there, the rest of you...

..are down here.

At the end of today,
one of you will be going home.

Billie. You've never had
the dishonour of being eliminated.

(LAUGHS)

How would it feel
if you were first out today?

Oh, pretty terrible.
(LAUGHTER)

I will do everything I can
to keep away from the door.

MELISSA: Because
you're competing in teams this year,

eliminations will be
a little bit different.

Uh-oh. (LAUGHS)

MELISSA: In round one, the best dish

will save their entire team
from elimination.

Wow.
That is crazy.

This is wild.
We can do it. We can do it.

We can do it.
Yep.

MELISSA: OK.

Round one,
you need to cook a delicious dish

using whatever is under this cloche.

Oh.
OK.

MELISSA:
Today, you'll be cooking with...

CONTESTANTS: Oh!
..a jaffle maker.

CONTESTANTS: Oh!

(APPLAUSE)
(MELISSA LAUGHS)

A jaffle maker?
Wow!

(LAUGHS) Yes!
Happiness.

(LAUGHS) You beauty.

Oh, jaffle maker.

I grew up eating jaffles.

If we had some leftover, you know,

Mum's bolognaise
or something like that,

that was first in, best dressed.

There's nothing you can't put
in a jaffle.

And I want to be the bloke
that can save the team today,

would be unreal.

Righto, gang, you got 45 minutes
to make any type of jaffle you want.

It can be sweet
or it can be savoury.

The pantry and the garden,
they're open.

Now, Fans, you guys have one extra,

so you need to get together and
choose who's gonna sit this one out.

But know that if your team loses,
whoever sits out,

that person
will still go into round two

and they'll be at risk
of going home as well.

Melanie?
A gluten-free jaffle's
not gonna win it today.

ANDY: Fair enough. Fair enough.
(LAUGHS)

ANDY: Thought it might have been,
but just checking.

Fans, Favourites, you guys
know the drill. Best jaffle wins.

You got 45 minutes.
And your time starts now.

Yep!
(JUDGES CLAP)

Open that door!

Whoa!
Oh, my gosh!

Oh, God.

Ah, ah!

Oh, oh, ah, ah!

Ah, oh!

SASHI: Round one
is about cooking the best jaffle,

and I'm making a tandoori jaffle

with coriander chutney and
a bit of date and tamarind chutney.

From day one till now,

I think this is the shortest cook
for me, you know.

Where is yoghurt? Yoghurt, yoghurt?

Um, Sashi. Here.
Oh, thank...thank you so much.

You're alright. All good.

SASHI: 45 minutes.

Any challenges given by MasterChef,
the time flies.

Sashi!
Yeah, man.

This is a good challenge for me,
to see whether I'm back in my game.

Think it's only back left.

Ooh! Sorry, guys.

Go, go, go!

Hello. Hello.

I'm making
a classic baked bean jaffle.

It's something I had
probably once a week

just with a can
of tinned Wattie's baked beans,

always had it in New Zealand,
so I'm paying homage to that.

Open!

But spicing it up with, uh, smokey
flavours of chorizo and paprika.

Ooh! It smells good.

So, it is a classic,
but it's done, uh, to the extreme,

so I think I've got a chance
of winning with it.

As long as one of us wins,
I'll be happy.

Do I have everything?
I have no idea.

Oh, God, I forgot the mince!
Damn it!

So I am making a Mumbai sandwich.

Basically, it's charred corn
with some spices.

Whoo! Spicy.

Every time I go to Mumbai,
there's one stall in particular

that I like going to - I'm obsessed.

Coming in from behind!

Break these bad boys down.

So, I'm making
a Big-Mac-inspired mushroom toastie.

Wa-hey!

I have to be able to bring through
those flavours for the judges,

so that's gonna be filled
with mushrooms

that have sour cream and mustard
mixed through them,

some quick pickled cucumbers
on the side

and a sesame seed bun on brioche.

Ow! It's hot.

So I made these a few weeks ago.

Everyone was, like,
"These taste like a Big Mac."

And I was, like,
"Sweet. Let's just roll with that."

Alright. There's a chance here
to save your entire team.

Yeah, I'm...I'm interested to see

how people can get creative
with this guy.

You could make a giant dumpling.

Make a huge gyoza.
Huge gyoza.

(LAUGHS)

Well, mine's similar to yours,
but rye bread...

Ooh!
..kimchi, gruyere.

Like...like, when you bite it,

it just dribbles down your...
and burns...

And burns.
..the...like, in a really good way.

But I think today,
you want to stick out.
ANDY AND MELISSA: Yes.

You need to find somehow...

..like, if you're putting up
a cheese and ham toastie today...

Yeah.
..it's gonna want to be good.

Doing lobster?
Lobster thermidor, eh? Why not?

Oh! Perfect.
(LAUGHS)

Right. Don't need any more of that.
That can go.

We're gonna make a lobster thermidor,
a lobster thermidor toasted sandwich.

Should be fun - it's gonna
be tight in the time, but, um,

it's a flavour I love and it's
gonna be delicious, and, you know,

when you get to cook with lobster and
champagne, it's never too bad, is it?

I got to make sure
the lobster doesn't overcook.

Usually, lobster thermidor
is a creamy, slightly cheesy sauce

that you put onto a split lobster
and put it under a grill

just to toast up and caramelise.

Lobster going in.

One minute.

MICHAEL: I want to have
good-sized chunks of lobster

in each bite of my sandwich,

so I'm gonna chop it up
into lobster nuggets,

uh, add that into my bechamel

and that will go inside
the brioche bread.

Here we go.

Let's pop it.

CHRISTINA: Poppin' bottles! (LAUGHS)

MICHAEL: As a development chef,
it's all about experimenting

and trying to find new
and interesting flavour combinations

to get people excited about food.

(CORK POPS)
CHRISTINA: Whoo!

MICHAEL: And I just want to add
some champagne to my thermidor sauce

to boost the flavour.

I've gotta get this right, because
overcooked lobster is no good.

Whoo!

Look.

Have I run a marathon or what?
Like, this is...

(PANTS)

ANDY: Minoli!

Hello.
Are you a fan of the jaffle?

I love a jaffle.
You love a jaffle?

Yeah, yeah, yeah.
That's a good start.

It's...

..um, it's something that my mum
used to make with leftover curries.

Oh, oh!
Yeah.

So you're doing a curry jaffle?
Yeah. Like...

Makes sense.

It's the only jaffle that
I've really eaten, to be honest.

Do you reckon you'll get enough time
to, like, build some bold flavours?

Really, you've only got 38 to go

and you haven't even
got anything in your pan.

Yeah.
You got enough time?

You know, sometimes this is
when I get my best work done.

Chicken curry in a jaffle
with tomato chutney.

MINOLI: And potatoes on the inside.

And potato...
Yep.

..all in now 37 minutes?

Yep.
Good luck.

Oh, thanks!

MINOLI: I'm giving
everything I've got in round one.

No-one wants to be in elimination.

It was really amazing
that I got another chance

to come back into the competition,

and so I need
to make the most of it.

MasterChef changed my life because
it opened up so many doors in food.

I have no idea how I fit in all the
things that I did in the last year.

Cooking at restaurants,
a pop-up restaurant,

cooking classes, and in between,
I went through surgery.

I had a recurrence of breast cancer,

then I...just decided to be, like,
"Nup, go."

Like, so I had a double mastectomy,

which is...crazy.

I remember being in the hospital,

and I was just, like, "Yes!"

You know,
"Bye-bye, cancer. Stuff ya.

"You're out. I've kicked you out."

I feel like
I took control of my life, and...

..it was really freeing.

I want to be thinking about
moving my life forward.

I want to focus on food,
my life in food.

I've got another chance
at the MasterChef title.

I'm really hungry for it now.

This is wild. This is wild.

This is wild.

Jenn!
Hello!

JOCK: This is
already making me very happy.

I am making...
What are you making?
..a bulgogi jaffle.

Cool.
It's a little bit ambitious.

I want to use the rice
as the bread coating.

Oh, wow.

The rice is gonna take probably
30 minutes to cook properly.

Alright. I'm gonna leave you to it.
Yep.
'Cause you do have a lot to do.

Thank you.

JENN: I'm definitely
taking a bit of a risk.

The jaffle I'm making
will have a crispy rice layer

instead of...bread.

If the rice doesn't turn crunchy,

it's gonna be no good,
it's gonna be soggy, but...

..you know what they say -
with big risks

come big rewards if you succeed,
so, hopefully, I can pull this off.

(LAUGHS)

It's toastie time in 30 minutes!
30 minutes!

Come on, gang!
JOCK: Let's go!
(WHISTLING)

Let's go!
Come on! Come on, cook!

(LAUGHS)

Cook, you bugger!

(PANTS) Oh, God! I'm so unfit.

(PANTS)

OK.

OK. (EXHALES)

(SPEAKS INDISTINCTLY AND EXHALES) OK.

CHRISTINA: Definitely worries me
if we go into round two.

The Favourites,
they're all strong cooks.

They'll be really hard
to compete against.

So, hopefully, one of us can put up
the best jaffle and save the team.

Butter...

..butter makes everything better.

CHRISTINA: And I'm gonna do something
that's out of the box.

I'm actually
not going to use any bread.

I'm hoping that I can make
a bechamel sauce big enough

where it will hold its shape
inside the jaffle iron.

Oh, no, don't.

Pasta?
Yeah.

Pasta?!
I'm not making a sandwich.

You're not making a sandwich?

I'm not making a sandwich.
What's going in the toastie, then?

Um, I'm going to do kind of, like,
my version of mac and cheese.

I'm going rogue.
I like it. I like it.

'Cause you need to go rogue
to stand out in something like this.

There's no use...
Yeah. I'm hoping...

..you know,
there's no use playing it safe.

CHRISTINA: Yep.

All I'm worr...I'm coming back

when you put this thing
in the jaffle maker,

because all I'm worried about is
how everything is gonna go in there

without having anything to, like,
hold it together, i.e., bread.

CHRISTINA: I'm hop...
I'm hoping that it will work.

I'll be back.
OK.

Oh, no. What have I done? (LAUGHS)

CHRISTINA:
I've never tried it before,

but I think
the flavours are gonna be great.

I just don't know
if it's actually going to work.

Oh!

God, I hope this works.
God, I hope this works.

It's almost time to stuff and press!
You got 20 minutes to go.

Come on, blue, let's bring it home!

(APPLAUSE)
JULIE: It smells amazing, guys.

CHRISTINA: YOU smell amazing, Julie.
ALVIN: You!

YOU smell amazing.
YOU smell amazing.

# Julie Goodwin, Julie Goodwin... #

(LAUGHS)

What would you have done?
JULIE: Tinned spaghetti and cheese.

Tinned spaghetti and cheese?

(LAUGHS)

I'm all about it.
(JULIE LAUGHS)

This is awesome.

45 minutes to create a jaffle,
that sounds like a really long time,

but not in this place,
and if they have the best jaffle,

they save their whole team
from elimination.

That's never happened before.
It's crazy.

So clever, Jenn. So clever.

JULIE: From up here on the gantry,

the aromas that I'm getting
from a whole lot of these jaffles

is overwhelming.

Christina's doing a great pot.

It looks amazing,
stretchy and cheesy and wonderful,

and I'm assuming
she's gonna put that inside a jaffle.

Christina.
(LAUGHS)

JULIE: That looks amazing.

Yeah, but I'm not using bread.

(LAUGHS) This is awesome!

For this to work,
this pasta and sauce

are gonna have to cook on the outside
enough to hold together,

otherwise it's just gonna be a plate
with some...

..weird pasta on it.

No such thing as too cheesy, right?

The blue team needs to win.

(LAUGHTER)
True.

MELISSA: Sashi?

God, that smells so good,
by the way.

(LAUGHS)

SASHI:
So this is a tandoori-style jaffle.

MELISSA: Fantastic.

SASHI:
So you have tandoori chicken...
MELISSA: Yep.

..date and tamarind chutney,
coriander chutney, some brioche...

MELISSA: Yep.
..two types of cheese.

I mean, so this smells like
an all-killer, no-filler jaffle.

I'm very, very excited by this.

SASHI: I'm confident
I can make a good jaffle.

The tandoori chicken
is smokey, lightly seasoned

with a bit of chilli and salt,

and hopefully I'll have enough time
to assemble and cook it.

Mmm.
Good?

Mmm!
You happy?

Yep.
That's it.

Who's gonna be the jaffle hero?

15 minutes to go!

Whoo!
Come on, guys! 15!

Push it out, team!
We're gonna take it! Come on!

There is no chill vibe
in the MasterChef kitchen.

I'm cooking a Malay-style sandwich,
which is mutabar, it's mince,

bit of pickle on the side
and a chilli dipping sauce.

Breathe in that chilli, hey?

Whoo!

If I score a top dish of
something that I know packs a punch

and saves my team,

I'm gonna feel
on top of the world today.

Come on, bring it home,
bring it home.

I'm doing a saute chicken jaffle
with peanut butter sauce,

and it's gonna be gooey
with mozzarella and cheese.

15 minutes left.
I've got my chicken.

I want to cut my bread,
get my cheese prepped up

and get ready to go.

MICHAEL: You try mine.

What do you reckon?
CHRISTINA: Yep.

Marry me. (LAUGHS)
(MICHAEL LAUGHS)

It's so good.

Let's go!

JOCK: Matt.
MATT: Jock.

What do you got here? Chorizo?
Uh, chorizo.

I'm making
a smokey baked bean toastie.

Yum!
Yeah.

Baked beans in a jaffle is a thing.
Baked beans is...
it's what we always have.

New Zealand, baked beans,
in a jaffle with cheese. Delicious.

I'm, uh...
Perfect.
..making a smokey version.

So, what are you doing? You're
doing...rocking your own beans?

Yep. That's the smokey paprika.

And are you...oil, butter or dry?

I'm gonna use the chorizo oil
from the cooking oil...

(LAUGHS)
..on the outside.

Next-level.
Yeah. Yeah.

Good luck, mate.
Thanks, Jock.

MATT: Round one,
I want to make the best jaffle.

Or toastie pie. (LAUGHS)

Whatever it is.

We don't have jaffles in New Zealand.
We've got toastie pies.

You know, it's like a toastie,
but it's closed, so it's a pie.

A toastie pie.

Rather than...like, jaffles...
definitely Australian thing.

I think my passion for cooking
really only developed

over the last three years
since moving to Melbourne

with my girlfriend.

If we could dine out every night
of the week, we probably would.

Before that, in New Zealand, I was
actually living at a boarding school.

I'm a secondary school teacher
and I teach accounting and business.

So, stepping out of the
high school classroom as a teacher

and into the MasterChef classroom
as a student,

it's a weird feeling.

It's the ultimate test
to be up against

12 of MasterChef's strongest alumni.

How are we looking?
What do you reckon?

MATT: But I think that all of us,
Fans have been doing pretty well.

OK, guys. Let's go.

We've got to get these closed. We've
got to get these closed. Come on.

MATT: Right now,
we're starting to cook our jaffles.

Let's go, Fans! Have a crack.

WOMAN: Yeah!
MAN: Whoo-hoo!

WOMAN: Yes, Mon! Looks delicious.

MATT: Being in the kitchen
in a team's really exhilarating

and it's a bit of a happy place.

This is where I want to be. This
is a really fun environment for me.

Good. I think...I'm trying to taste
all the flavours together.

I've finished prepping
my bulgogi stir-fry now.

My rice is ready.

I put in some kimchi
and some shredded mozzarella.

MELANIE:
Then just trust your palate.
Yep.

Like, these are flavours you know.

So just...you know.
Yep.

Needs more kimchi,
needs more kimchi. (LAUGHS)

I'm just praying to the jaffle gods

that this rice will crisp up
in this jaffle machine.

I'm going to go for it,
and, hopefully,

all the filling
will just stay inside.

Close the jaffle machine
and now I just have to wait.

JULIE: Get 'em in.

Oh, guys, get 'em in!

God! Less than 10 minutes.

MICHAEL: I mean, there's plenty of
lobster in mine, I know that much.

So I'm making mac and cheese,

and Michael's on the other side
cooking lobster,

and he has caviar, and I think
there's some champagne there.

I think his dish
is gonna be delicious.

MICHAEL: Alright.

Got a bit of time.

CHRISTINA: My food is like
what you have after a big night out.

Like, "Oh, yeah, let's just
put the leftover mac and cheese

"in the jaffle iron."

MICHAEL: You gonna toast?
CHRISTINA: Yeah, I'm gonna toast.

Andy!

CHRISTINA: All of my elements are
ready to transfer to the jaffle iron.

Oh, oh, oh.
Look at that.

Oh. Yep.
(LAUGHS)

MELISSA: Oh! Look at the stretch!
JOCK: Ye-es!

(LAUGHS)
(LAUGHS)

There's some cheese in there.
ANDY: Oh!

Christina, can you do
an extra one for me, please?

Sure.
JOCK: Awesome.

You're really going hard on the fill
as well. You're not shying back.

I'm, like...you know what,
I'm just gonna give you guys...

This is gonna be the make-or-break.

Can you close it?
Do you know what?

When I close it, it's probably
gonna go everywhere, but...

..you know what, let's just go nuts.

I over-filled it.
(BOTH LAUGH)

ANDY: Oh! (LAUGHS)
(CHRISTINA LAUGHS)

That's gold.

OK. Well, it's in. So now
you've just got to cross fingers.

I'm digging it. I'm digging it.

It's...so messy,

but it's cooking away,
so I'm going to let it do its thing.

Let the baby sleep. (LAUGHS)

You're doing OK, Sashi?
Yep, yep. I'm good.

Have a look at both of the teams
helping each other now.

Like, they're all jumping in...

I love that.
..trying to save the team, right?

The first time we've seen it.
Yep.

I'm loving it.
Yep.
Yeah.

Christina,
are you happy with those ones?

What...whatever you've got. Yeah.
Thank you so much. You're amazing.

(BOTH LAUGH)
Alright.

Sashi, come here. Butter.
Butter.

Max, you got time for another bite?
MAX: Yep.

JENN: If I have to back up,
bread or croissant?

You handing out little testers?
Yeah.

Are you happy?
Oh.

Here. One for you.
Thank you.

(LAUGHS)

I thought that was gonna be, like,
just rice

as the bread -
that's what's in there?

I really want this to work.
ANDY: Mmm.

It's good,
but I reckon if this works...

The...yep.

I want it...
..it'll be a game changer.
..I want it to work.

I need it to work.
Mm-hm.

MELANIE:
You might be pushing it, Jenn.

JENN: I've got to pull out all stops.
I want to save my team.

I don't want anyone to go home.
I'm not ready for that yet.

I was imagining the rice would crisp
up really fast in the jaffle maker,

but I don't know
if that's gonna be in time.

and I want them full of toasties
in three minutes.

ANDY: Come on, guys!

Come on, guys!

Ooh, Nelly! It's cooking.

Is it soft?

Yeah, it is.

Mate, strain it off.
DANIEL: Beauty!

(LAUGHS) Yes!

ALVIN: Minoli?
MINOLI: Yeah?

That smells so good.
(LAUGHS) Oh! Thanks, man.

MINOLI: Everyone in the
Favourites team really want to win.

Uh...tongs, tongs, tongs.

Alvin, I'm using your tongs.

ALVIN: Use my tongs.
OK.

MINOLI:
And we're all starting to plate up.

Oh, so hot!

MINOLI: I've made chicken curry
and potatoes in a jaffle,

and I'm feeling good about my jaffle.

It looks glorious.

WOMAN: Oh, yum!

MINOLI: The filling is so yummy,
but I haven't tried it as a whole,

so I'm really hoping that the balance
of filling, which is like this,

to the bread, is perfect.

I need to do some exercises.
I know.

(LAUGHS)
Start breathing exercises now.

Start stretching.
(BREATHES DEEPLY)

MAN: Let's plate up, guys.

No sandwich gets left behind.
(LAUGHTER)

Not on my watch.

Ah!

Here we go!

HARRY: As I've been cooking,
I've been tasting

my Big Mac mushroom jaffle.

So close.

HARRY: I think
it tastes like a Big Mac, and...

..I'm really hoping
that the judges taste that too.

WOMAN: Whoo-hoo!

One minute to go!
MAN: Come on!

WOMAN: What do you reckon?
MAN: That looks good.

CHRISTINA: Do you know what?
I'm gonna open mine now.
MICHAEL: Go on.

CHRISTINA: It's the moment of truth.

I have to pop that sucker open
and see if it's all stuck together.

(LAUGHS AND CLAPS)

MICHAEL: (LAUGHS) Hey!

Yes!
Oh, just got a chilli in my eye.

(LAUGHS)
(LAUGHS)

CHRISTINA: OK, Michael, might need
your help. I need to take it out.

MICHAEL: Yep.
CHRISTINA: But I'm shaking too much.

MICHAEL: Let's do it.
CHRISTINA: OK.

You trust me?
Yes. Always.

CHRISTINA: I have my plate there
waiting to...to catch

the...the baby as she falls out.

OK.
MICHAEL: Alright. Here we go.

CHRISTINA: OK.
MICHAEL: Ready?

CHRISTINA: It's worked.
He got it out in one piece.

Michael is the most amazing person
on the planet right now!

I cannot believe
that I've somehow pulled this off.

(LAUGHS) This is crazy.

Oh! What have I done?

Alright, it's toastie time in 10!

JUDGES: Nine! Eight!

Seven! Six!

Five! Four!

Three! Two! One!

That's it!
Get 'em out!

Whoo!
Whoo-hoo!

Whoo-hoo!
That was so good!

(LAUGHS)

Oh, my God!

Thank you so much.
Well done. My pleasure.

You saved me. You saved me.
That's OK.

We're a team, right? We're a team.
Yeah. Team.

Yes!
Uh!

Good job, guys.
Thanks for helping me
with the butter.

Oh, you're welcome!

I know butter. I can do butter.
(LAUGHS)

Alright, guys, bring 'em down!
Let's go!

I am happy with the jaffle.
It's golden brown.

WOMAN: Oh! Not too shabby.

JENN: But taking my jaffle down,
it feels like, you know,

when you bring your dog
to the dog park.

My jaffle is not as pretty
as the other jaffles out there,

but I know that it's my jaffle.

You know what? It tastes good.

God, they all look so good.

Oh, my God! Jeez!

WOMAN: What is going on?!
This is crazy.

Like, we all know,

Jock is a bottomless pit
when it comes to eating, right?

That's all pasta?
That's all pasta.

WOMAN: But there's 22 jaffles
that the judges have to eat.

Like...this is like
an eating competition.

MAN: I want this.
WOMAN: That looks gorgeous.

(SIGHS)

Looks yum, guys. Sick.

Alright. Let's taste.

There are 22 jaffles here.
We're going to taste 'em all.

And the ones that we like,

we're going to move
to this short-list table.

Mm-hm.

WOMAN: Oh!

JENN: Mel makes her way
to my crispy rice bulgogi jaffle.

I'm just praying again to the jaffle
gods that it'll hold its shape.

It held.

Jenn?
JENN: Yes.

What's the final...configuration?

Um, rice, cheese,
kimchi and bulgogi.

(CHEERING AND APPLAUSE)
Oh, we've got a mover!

JENN: She likes it.
Mel puts it on the short-list table.

Yeah.

I love the richness
of the pork AND rice. Genius.

You get the crunchy, you get the
chewy, in a different way to bread.

Yeah. It's...it's genius.

(LAUGHS)

JOCK: If you want to be the one
that takes your team into safety,

you have to be unusual
or different or absolutely amazing.

(LAUGHS) Yes!
(APPLAUSE)

JENN: My scruffy little jaffle,

he might not look great,
but he does taste good. (LAUGHS)

Good job.
Nice work, Jenn.

MINOLI:
So the Fans get picked first, and...

..I want my plate
to be on that finalist table.

Oh!

Please.

MINOLI: So I'm watching my chicken
curry and potato jaffle like a hawk.

Oh, my God.

MINOLI: And I'm, like,
"Please pick up my plate."

Mino...Minoli.
ANDY: Minoli?

Minoli!

Oh!
(APPLAUSE)

Minoli!

(GASPS) Whoo-hoo!

You know what?

Whatever happens today,

I'm just happy that my jaffle
was worthy of that second tier.

ANDY: Chicken potato curry, eh?

To get that much flavour
inside a jaffle is epic.

Slaps you about the chops.

It's that stamp that you put
on all of your food.

MELISSA: It's like the spirit
of a curry puff but in jaffle form.

Loved it.

Oh!
In my top 10 ever, I reckon.

Go, girl! You got it! Yeah!
(APPLAUSE)

I'm, like, "OK. Maybe
we're in with a chance to win this."

Put your pickle on!
Put your pickle on!

(CLICKS TONGUE)

MAN: Get your pickle on.

MELISSA: This is...?
Big Mac mushrooms.

Big Mac mushrooms.
(LAUGHTER)

Do you know how many Big Macs
I've eaten in my life?

HARRY: (LAUGHS) Yeah. Probably a few.

Phenomenal.
Phenomenal?

Mmm.
Get it up there.

(CHEERING AND APPLAUSE)

MELISSA:
Harry. You definitely delivered.

You know, it was meaty,
it was substantial.

And then the sweet pickle
was the visual cue

but also the palate cue as well,
to...to bring us that authenticity.

So, well done.
HARRY: Thank you.

(CHEERING AND APPLAUSE)
Thanks.

HARRY: I'm so relieved.

The judges agree
that it tastes like a Big Mac.

It's up there now, and I'm hoping
that it's the dish of the day.

Thank you. (LAUGHS)

Jock's tasting my smokey baked bean
toastie pie/jaffle. (LAUGHS)

Um, and that makes me
pretty nervous.

Matt?
(CHEERING AND APPLAUSE)

MATT: And it's wound up on the
short-list table, and I am stoked.

MELISSA: Getting crowded at the top.

Mmm. It's old-school but better.

Yeah, better.

ANDY: What's in that?

MATT: So I basically made,
like, smokey baked beans, chorizo,

mozzarella, paprika, spices.

Very rarely, Matt,
in this competition

do I get reminded
of something from my childhood.

You know, Dad could cook two dishes
and Mum can't boil water.

Love you, Mum.

Um...so...
Oh-ho! Mum!
..we had toasties.

And it was...it was baked beans
and cheese or spaghetti and cheese.

And there it is.

But just done on another level.

JOCK: The chorizo fat just takes
the entire thing to another level.

It's right up there. That's
right up at the top today, mate.

Well done, mate.
Thank you.

(APPLAUSE)
Thanks.

Yes.
Believe in the beans!

I'm gonna try lobster caviar
just 'cause.

MELISSA:
You only live once, Michael.

Yeah. (LAUGHS)

Mate, lobster overcooked.

From the double cook.

It was nearly like
you didn't even need

to cook the lobster the first time.

Caviar's great.
(LAUGHS)

(LAUGHTER)

JOCK: Christina.

Christina!
No!

Oh, yes!

(APPLAUSE)

CHRISTINA: I basically
did a pasta-bake mac and cheese.

JOCK:
It looks like the perfect jaffle,

like, the perfect square shape,

and, of course,
there is no bread on there.

Once you get inside it,
al dente pasta inside a jaffle?

Come on!
(LAUGHTER)

ANDY: Smashed it.

Oh, thank you.
JOCK: Well done.

Thank...thank you so much. (LAUGHS)
(APPLAUSE)

What did you end up
going with, Mindy?

Mutabar.

I knew you were
gonna bring us flavour.

The turmeric-stained bread
just immediately stood out.

Like, it was, like, glowing.
(APPLAUSE)

JOCK: Steph.

STEPH: I made a satay chicken
with peanut chilli sauce.

MELISSA:
It's street food turned on its head

and then turned back on its head
by being a jaffle.

I loved it.
ANDY: Well done, Steph.

(APPLAUSE)

Oh, the late mail.
Sarah?

Yay!
Yes, Sarah!

ANDY: Sarah.
The corn and cheese Mumbai special.

The sweetness of the corn,
the sweetness of the date,

it's very complex.

Thank you.
Yes!

(APPLAUSE)
Thank you.

ANDY: Mel.

Put Sashi's over. I was just
leaving that there for you guys.

I was just, like,
"Why is this still here?"

Yeah, Sashi!
(APPLAUSE)

You know, actually, I was, like...
(LAUGHS) ..was that something wrong?

Sashi. Talk us about...
(LAUGHS) I can't...

Talk us about.
(LAUGHTER)

I'm...I am bread-drunk right now.
(LAUGHS)

Sashi, tell us about your jaffle.

SASHI: I've made a tandoori jaffle
with coriander chutney.

MELISSA: That was a lot to achieve
in 45 minutes,

but you managed
to pack such a punch,

and then the choice of cheeses,
the bite and the stretch.

SASHI: Yes.
MELISSA: That's jaffle 101.

MAN: Yeah, Sashi.
(APPLAUSE)

Well done, everybody.
That was an incredible tasting.

And of the nine
on the short-list table,

we've narrowed it down...

..to just one.

Oh!

ANDY: And they've saved
their whole team

from round two in the elimination.

So...

..jaffle of the day goes to...

..jaffle of the day...

..goes to...

..Minoli.

(CHEERING)

(SQUEALS)

Oh! Oh, my gosh.

I've saved my team.

And I'm not going home first.

(APPLAUSE)

All of the chaos paid off.

(LAUGHS) I'm so happy that our
whole team's saved, and, you know,

Sarah gave me
a little bit of butter,

and Alvin gave me something else,
so we worked...yeah.

I'm happy.
Team effort.

Nice work.

Favourites, you guys are all safe.

Head on up there with your teammate.

JOCK: Well done.
Aw!

Get in there, guys.

I'm disappointed

that the Fans are going into
round two of eliminations.

We've really bonded as a team.
We've lifted each other up.

And now we're competing
against each other.

Alright, Fans, in round two,

we want you to bring us a dish
that changed your life...

..that led you to be
who and where you are today.

All of us have got one.

We want to see yours in round two.

The dish that changed my life
was season four, the finale dish.

The Gaytime Goes Nuts, by Christine
Manfield, it changed my life.

CHRISTINE MANFIELD:
It's the Gaytime Goes Nuts.

CONTESTANTS: Oh!

ANDY: Like when you go
from an apprentice electrician

to somehow lifting the trophy
that everyone wants.

Like, I'd have to do that dish.

The first dish I ever reviewed.

It was a very simple dish from a
restaurant in Sydney called Bodega,

and it was called fish fingers.

(LAUGHTER)
Wow!

MELISSA:
And I can still taste it now.

And it really did change my life,

because it set me on the course
that I am on today.

The dish that changed my life
is haricots verts,

green beans,
simple side of green beans.

It was the first thing
that I got taught how to make

in a professional kitchen.

I remember it like it was yesterday.

Because that was the moment when
I decided I wanted to be a chef.

Bring us that dish for you.

Harry.

You've got a shiny immunity pin
clipped to your apron.

You can play it
at any point of the cook

right up to the very last second.

But as soon as the time runs out,
it's obviously no longer an option.

We'll taste your dish
and you could possibly go home.

Yep.

Fans.

You have 75 minutes
to bring us your dish.

Your time starts...

..now.

(CHEERING AND APPLAUSE)

Go, guys! Go!

Whoo!

Whoo! I lost a quail.

Round one was a lot of fun,

but round two is terrifying,

that one of us will be going home.

I'm just gonna keep fighting.

When I think about
dishes that changed my life,

I think of celebrations.

Um, and so
I automatically go to cake.

Go, Steph!
Those strawberries, they're huge!

They're huge strawberries.

So I'm gonna make a Japanese-style
cake with yuzu curd and some jam.

STEPH: I'm slightly worried.

Last time I made a cake
in this kitchen...

No!

..it collapsed
and it did the mudslide.

Oh, my God!
(GASPS) Oh, no! What has she done?

So I need to get the sponges
into the oven as soon as possible,

so then I can cool it
before assembly.

TOMMY: Steph. Can you rub your belly
at the same time?

(LAUGHS)

With my head?

ANDY: Yeah, I've got
high expectations, because...

..every time we've asked
to pull on those emotions,

the food's 50% better
than what it normally is.

Yeah, totally, and I think
today's the first day where we see

the mental pressure
that is MasterChef.

But they need to park that...
MELISSA: Yep.

..and get on with cooking, right?

That emotion, or that dish,
is nothing

if you can't deal with the pressure.

I'm cooking tarkari, lamb tarkari.

It's a traditional dish.

This is something my grandma used
to make in very special occasions.

And when I cook this dish,

I feel connected to my culture.

ALI: When I was a kid, as a treat,
what we'd do as a family

was we'd drive to Glasgow
and we'd go to a curry house,

and we'd order fish pakora -
it was our favourite -

and the memory of it
is what motivates me to cook now.

Oh, here you are.

So today I'm making, uh,
sweet chilli coconut crab.

It's, um, something that
a lot of Darwin people often have.

All that sort of
catching and cooking mentality

was what really got me into cooking
in the first place.

MICHAEL: There should be a pumpkin
knife that's like a samurai sword.

Yes!
You have to hold it with two hands.

(MAKES WHOOSHING SOUND)
(LAUGHS)

15 minutes down. One hour to go.
Oh!

Come on, guys!
Come on, Ali! Come on, Keyma!

I forgot our garlic.

MINDY: How you going, Chris?
BILLIE: Aw! (LAUGHS)

MINDY:
You're doing really, really well.

Oh, his hands are shaking.
Oh, God. I just want to hug him.

He's so adorable.
Um, he's shaking. Oh!

CHRIS: It's feeling really tense.

We've come from

the high of a team challenge

and working together
and helping each other out

to now going against each other
to survive another week.

MELISSA: You OK? Come here.

Oh. Thank you.
Can see your hands are shaking.

It's my way.
It's alright.

Thanks, Mel.

Just...breathe, OK?
Thank you.

So, I'm making a crispy noodle,
mi xao gion, in Vietnamese.

One of my favourite things
eating growing up and just...
Yeah.

..fond memories of this dish.

I grew up not seeing Dad that often,
but when we...

Yep.
..did manage to spend time together
on the weekend...

Yep.

..we'd go every Sunday
to this shop in Footscray.

We didn't know the name of the shop.

It was green,
so we just called it Green Shop.

And it was just, like,
"Oh, we're going to Green Shop today?

"Yep. Mi xao gion. Crispy noodles."

Fantastic.
You've got this, Chris!

CHRIS: This dish reminds me
of spending time with my family,

and I really want
to make my dad proud of me.

Yeah, boy!
Good job, good job.

Nice, Matt.
There it is!

MATT: Today, I'm cooking a cured
kingfish with a strawberry nam jim

and a flaxseed wafer.

The judges
loved my jaffle/toastie pie

in the first round.

I packed it with big flavours,
but I want this dish

to be a little bit more refined.

The kingfish
is essentially being served raw,

so I've got to be really careful
in how I fillet it.

Check your spices, Matt.

MATT: Usually I'd leave the fish
curing for a couple of hours,

but I'm gonna have less than an hour,

so hopefully that's long enough
to cure the fish.

Hey, Matt.

Jock.
Mr Landmark.
Andy.

Uh, making a cured kingfish
for you today.

Whoo!
OK.

MATT:
Uh, this is a re-creation of a dish

I had at a restaurant in New Zealand,
in Wellington...

ANDY: OK. Yeah.
..on the third date with my partner.

Lovely.

And at the time, I wasn't
really eating fish, and I pretended

that I would be, you know, pretty
cool and I would order the fish.

It was a dish that kind of opened
my eyes to how good fish could taste.

Right.
Yeah, right.

And I'm making a flaxseed cracker
and a strawberry nam jim.

A strawberry nam jim?

Strawberry nam jim, yeah.

What is that, uh...what's going on
there, in the strawberry nam jim?

Um, so it's
a pretty standard nam jim.

Right.
Pureed strawberry through it.
Right.

A bit of sweetness and brightness.
OK.

Uh, this one's all gonna come down
to the balance on the plate.

Yep. Totally.

Good luck, mate.
Thank you so much.

MATT:
I know there's some risk involved,

but I need to do everything I can
in my power to stay calm,

use all my skills
in order to not go home.

WOMAN: You got it, Matty.

MELISSA:
Hope you're mining your memories.

45 minutes to go!

ANDY: Come on, guys!
MINDY: Go, Ali!

(APPLAUSE)
You got it, Chris! Come on, mate.

(SLURPS)

So, today, I'm making some braised
lentils with, uh, spiced pumpkin.

This is a dish that
is in our weekly rotation at home.

It's a bit of
a bung-it-together dish,

but, um,
it's a really special dish to me.

HARRY: Growing up,

I had a really rough time at school.

I was bullied pretty heavily.

I was filled with self-doubt,
insecurities, body image issues,

and it made me completely retreat
as a person.

And it was just
so not who I ever wanted to be.

So...a couple of years ago, I decided
to do something really significant.

I changed my name,
from Caitlin to Harry.

And once I became Harry,
all of my self-doubt disappeared.

And it's given me
a lot of strength and a lot of power

to kind of back myself and understand
that I'm worthy of doing things,

like applying for MasterChef.

MELISSA: Hey, Harry.
Hey, Mel.

I like what's going on here.

Tell me about the dish.

This was the dish I made
the night that I changed my name.

It was a really, really big night.

Ugh!
It was a really big night for me.

And, um...

..it was the beginning
of why I'm here.

Yeah.
OK?

So...um, I changed a lot of things.
Yep.

I decided
that I was gonna back myself.

Good.

This meal was the vehicle
for the conversation

that changed everything.

Amazing.

Remembering that conversation, trying
to put that moment into this dish

and really translate that,
is just absolutely overwhelming,

and I'm definitely feeling the weight

of the immunity pin on my apron.

Harry's worried.
I'm gonna cry already.

HARRY: I really want to hold onto it.

I don't want to let it go
this early in the game.

So...my head is split in so
many different directions right now.

The emotions
are really hitting me so hard, and...

..I don't know
if I'm gonna be able to keep my cool.

TOMMY:
Find spaces where you can breathe.

Harry's got the pin,
and it's very, very heavy.

It's a very light pin,
but it's heavy on the mind.

I'm definitely
a little worried for Harry.

She looks like she might be
struggling a little bit.

I know the kind of pressure
Harry has on her right now.

I've got a pin as well.

It's a lot to think about, you know -

should I play it, should I
not play it, do I want to save it? -

and cook at the same time.

Harry's dish
looks like it's got the bones

to be as good as
her last kind of four dishes, so...

..I really hope
that the pressure isn't overwhelming.

Not long now! 30 minutes to go!

Come on, guys.

Come on!
(CHEERING AND APPLAUSE)

ALDO: Looks good! Looks good, guys!

Everything looking amazing!
Come on, Max. Let's go.

Go, go, go!
MAN: Come on, Max.

MAX: Round two of elimination's
not somewhere I want to be.

One of the Fans is going home.

This has been four years of my life,

trying to get into this competition,

and my wife's,
it's a lot of sacrifice,

so for me to leave on the first week
would be completely devastating.

So I'm making Sim's Raspberry Tart,

which is a tart that I made
for my partner, my then fiancee,

the night that I proposed.

It's a really important memory
for myself,

and I hope that I can translate that
with the dish I give to the judges.

TOMMY: Alright. How's it going,
Team Dessert? What's going on?

MAX: Yeah, going alright, mate.

TOMMY: Happy with that, Steph?
Yeah, she's bouncing back.

So the cake that I'm making
is a Japanese sponge

with a yuzu curd, berry jam
and vanilla cream.

The sponge looks cooked,
it looks fluffy,

and I'm happy with what I've got.

TOMMY: Nice, Steph. Very good.

Love it.

Uh, I'm gonna just go out on a limb
and say cake.

(JOCK LAUGHS)
Yeah, maybe. Maybe.

Uh, what type of cake are we doing?

Um, a really light, fluffy sponge.

So, when I was 19,
I went on an exchange to Japan.

Three days after arriving,
it was my birthday,

and they bought me a cake,

and so this is me loving Japanese
cakes and Japanese-style cakes,

and it's really just stemmed
from that trip.

Generally speaking, very clean...

Yeah.
..and...and the sponges are, like...

STEPH: They're like clouds.
..like, you get blown away.

(LAUGHS) Exactly.

So are we gonna see
a super-light blow-away sponge?

Um, hoping.

'Cause last time
we had a layered cake...

(LAUGHS)
..there was a bit of a mudslide.

It was a mudslide.

So I'm hoping, um, that
I won't get a mudslide this time.

(LAUGHS) Good luck, Steph.
Good luck.

Thank you.

Well, this is where the rubber hits
the road, and here's the kicker.

You've got 15 minutes to go.
(CHEERING AND APPLAUSE)

MAN: Come on, guys!
15 minutes to go!

WOMAN: Bring it home!

Beautiful. Thank you.

MAN: Yes.
WOMAN: Yes!

TOMMY: Matt, brother, how you going?
MATT: Just balancing my sauce.

I can smell the funk, brother.

MATT: I'm re-creating a kingfish dish

that I had for the first time
in New Zealand.

My kingfisher's curing.
My linseed cracker is in the oven.

Despite the judges' reservations

about the strawberries
in the nam jim,

I'm gonna back myself.

This is my strongest food memory,
so I'm just gonna go for it.

I've made this nam jim a few times
with strawberries before.

I think the flavours
will work great together,

as long as I balance
that sour, sweet, salty flavour.

(EXHALES)

Oh. OK.

MAN: Go, Fans!

WOMAN: Yes!
(CHEERING AND APPLAUSE)

Bring it home!
MAN: Come on!

SASHI: You got...
still got time, Harry. Don't worry.

She'll be alright.
MICHAEL: Let it do its thing.

I just don't want to touch 'em
for a bit so it can, like...
Yeah. Leave it alone.

HARRY: Only 10 minutes left.

I'm really not sure
if my lentils are gonna have

enough time
to cook all the way through.

But backing myself means
that I just need

to stand in front of these lentils

and hope and pray
that they'll cook in time.

If I can get these lentils cooked,

then I think
I'm just gonna go with my dish.

I don't want to be
relying on the pin.

MINDY: Beautiful noodles, Chris.

Thank you so much.

MINDY: You're teaching me
something new today.

This is amazing to watch you cook.

Those noodles,
they're coming out beautifully.

Time is going really quick.

But I'm liking the colour
of my egg noodle dough, and...

..I cut my dough in half
so I can have two batches of noodles,

just in case.

JOHN:
Chris, what else do you need to do?

CHRIS: I'm gonna fry the noodles now.

JOHN: Shallow frying?
Yeah, shallow fry.

Yeah, great.

CHRIS: So while the noodles
are crisping up,

I'm also doing my stir-fry.

It's starting to come together.

It's...I don't have much time left,
but it's a stir-fry,

so it should come together
pretty quickly.

CHRIS: The chicken's cooking well.
I start throwing all the veggies in.

This needs to be quick.
I can't overcook anything on this.

MAN: Something's burning.

WOMAN: Check your noodles, Chris.

I've completely forgotten
about my noodles.

WOMAN 2: Oh, my goodness.

MAN: Oh, is it burnt?

CHRIS: This is ridiculous.

I was so close to the finish line.

And I completely forgot the
most important element of my dish.

And I've just completely forgotten
about my noodles.

And now there's
basically black on the bottom.

I'm freaking out,
but I've got a second batch

that I've saved just in case.

TOMMY: Put your heat down, man.

CHRIS: I've got enough time
for these to crisp up,

and all my attention
is now on that frying pan.

I can't afford to burn these noodles.

MAN: Turn it down. Yeah.

Come on, Chris.

WOMAN: Come on, Ali.
(APPLAUSE)

WOMAN 2:
How are your lentils, Harry?

They're so close.

All of my emotions
are just flooding in so hard.

Right now,
all of my other elements are done.

I've got my pumpkin ready.
My croutons are cooked.

All my attention
is just on these lentils.

Sometimes I taste it and it tastes
perfect, and then I taste it again

and some of them are quite under.

Everything
is just absolutely overwhelming.

If I don't get this right, then...

..I'm gonna have to play my pin
in the next couple of minutes.

So, the cake is cool,
the jam is cool, the curd is cool,

my strawberries are macerated.

(EXHALES) OK.
You can breathe?

STEPH: Yep.
Breathe? That's great.

STEPH: Now it's just time
to assemble and cream.

I really want to make sure
that the flavours are balanced

and that it looks pretty.

Really don't want to have
a mudslide this time.

Fingers crossed
that it's gonna work.

ANDY: Looks pretty good.
MELISSA: Yeah, looks pretty good.

TOMMY: Cream's looking good.

You know flavours. You got this.

JOCK: Two minutes to go! Come on!
MAN: Come on, guys.

(APPLAUSE)
Let's go, guys!

Come on, guys!
Go, guys!

Put things on a plate!

MATT: I'm doing my cured kingfish

with a strawberry nam jim
and a linseed cracker.

Even though I've only had 45 minutes,

I think the kingfish is cured well.

My linseed cracker
is crispy like I want it to be.

(WHIRRING)

Good.
Yeah, he's in the zone.

MATT: I'm trying my best
to put myself back

where I first had
the strawberry nam jim.

I think I've done a good job of it.

Nice heat now.

How you going, Chris?
What's happening here?

Burnt my first batch.

JOCK: OK.
CHRIS: Got my eyes off it.

Burnt noodles. That's not great.

Did you wipe out the pan
after the first batch?

No, I didn't, actually.

I think I'm in trouble.

It didn't occur to me
to change the oil.

I should have cleaned it out first.

The oil's going to affect
the taste of my noodles.

I mean, I could leave the noodles
off the plate,

but the dish might be
a little bit too simple.

So I decide to roll with it.

WOMAN: Yeah!
MAN: Yeah, Chris. Come on.

ANDY: It all comes down to this!

One minute to go!

(CHEERING AND APPLAUSE)
Go, go, go, go, go, go!

MAN: Run! Come on!
ANDY: Yes!

(LAUGHTER)

Go, Dan.
Looks incredible, mate.

Oh!
Yes!

What's Harry doing?
Yeah.

Harry's not happy.
No.

You're good, Harry.

No.
HARRY: I'm so flustered.

(EXHALES)

I'm really unsure about the lentils

and whether they're cooked.

My head's telling me, "Play your pin,

"because you never know
what's gonna happen."

Harry. If you need to, use it.

HARRY: But emotionally, I really want
to just give this dish to the judges.

That's it.

HARRY: And, ultimately, changing
my name and the story of this dish

has meant backing myself,
and that's what I feel like

I need to do right now.

Final touches, everybody!

10!

JUDGES AND ONLOOKERS: Nine! Eight!

Seven! Six! Five!

Four! Three! Two! One!

(CHEERING AND APPLAUSE)

ANDY: Great stuff, guys!

Aw.

I'm OK. I'm OK.
So, do we think we'll win this?

BILLIE: She didn't use her pin!
MAN: No, she didn't.

BILLIE: That's bold.

I know, right? I would...
I would be, like, "Take my pin."

ANDY: There were a few jitters
out there, wasn't there?

Absolutely. I mean,
first elimination of the season.

Obviously,
nobody wants to be the first out.

But here's hoping
that a wealth of memories

will also pay dividends
in a wealth of really great dishes.

There's only one way to find out.
Bring the first one in.

MATT: A little bit of concern in
that I've made a strawberry nam jim,

which isn't a traditional nam jim,

and I don't know how the judges are
gonna react to changing it up, um,

and adding the strawberries in,

but I'm just hopeful
they're going to enjoy the flavour.

JOCK: Alright, Matt.

What have you made us?

MATT:
Cured kingfish, strawberry nam jim

and a linseed cracker.

This is a re-creation of a dish

that I ate on the third date
with my partner, Tamara.

Wasn't eating fish at the time,
but I wanted to impress her.

So I ordered the kingfish.
She's pretty easily pleased.

Like...
(LAUGHTER)

She's, like...oh, she like...
I like the same things as her.

"I'm in."
(LAUGHTER)

Now I like it, so...
so I've re-created that dish.

Hey, was it hard to...
to back up after this morning?

Like, your toastie
was right up there.

Like, we were talking about that
as a possible winner.

You fully just have to go,
"Nup. Righto. I didn't win that.

"Let's go into the black apron
and see how I go."

Was it hard?

Yeah, you've got to take it
one cook at a time, I think, and...

..and as soon as I'm in the kitchen,
I'm only thinking about the one dish.

I didn't even
think about the toastie.

Mmm.
It's just about this dish now.

Toastie's...toastie's history now.

We're gonna have a crack at it.

ANDY AND JOCK: Thanks, Matt.
Thank you.

What do we think
about strawberry nam jim?

ANDY: I'm about to...

..we're about to find out.

JOCK: Would you order it
if you seen it on a menu?

I'd like to think
I'd keep an open mind,

but, I mean, just looking at it,
it's given me berry coulis vibes.

So...
JOCK: Coulis? Ah, yeah, yeah.

Right, OK. Yeah, got it.
MELISSA: Mmm.

What do you think
of the actual flavour of it, though?

Yeah, it's an interesting dish.

The balance is pretty good.

Like, there's definitely lime juice,
fish sauce and palm sugar.

If it was on the menu,
I'd order it, you know.

I would be happy if I ordered that.

I think that it's lovely
that he's let us in on his world.

And the cracker is lovely.

ANDY: Mmm.
MELISSA: It has
enough structural integrity.

I'm happy to see a...a bit of skills
out of Matt as well, though.

ANDY: Mmm.
MELISSA: Yeah.

JOCK: Like, nice clean slicing
on the fish and a good cure.

I think any more than that, it would
just start to be too firm and dry.

And also, like,
it's black apron day.

That's probably the dish that's
kind of pushed the boat out...

Gutsy.
..the most.

It's gutsy.
Um...it's quite creative, actually.

Chris.
Hi, Chris.

Hello.
ANDY: Hello, Chris.

OK. (EXHALES)

What is your dish?

CHRIS: Mi xao gion.

Or crispy noodles.

MELISSA: You had a couple of...

..stumbles along the way.

CHRIS: 'Cause I was worrying
about the stir-fry.

And then I started to smell some
burning, and I was, like, "Oops."

Mmm.

The noodles.
Luckily, I had a second batch.

You didn't
change out the oil, though.

I didn't change out the oil.

It was right down to the wire,
so I didn't actually get to taste it.

OK.
So...I'm...I'm hoping that it's OK.

If I go home today,
then, yeah, it'll suck, but...

..I'm not gonna stop cooking,
you know.

Life goes on after this, so...
Yeah.

It'll be OK.

Here's hoping that this
is good enough to keep you here.

We'll taste. Thank you.

CHRIS: Thank you.
Lovely. Thank you.

(CRUNCHING)

JOCK: Sounds crispy.

Yeah. Got the crispy part.

MELISSA: Crispy noodles...

..are crispy.

Great job, Chrissy. Oh!

I'm feeling a mix of emotions.

It wasn't, like, super-burnt,
but it was burnt enough.

I'm not ready for
my MasterChef experience to end yet.

Maybe the sauce will mask it.
Who knows?

I feel good about the stir-fry,
but I'm worried about the noodles.

(CRUNCHING)

VOICEOVER: Hungry for inspiration?

The stir-fry itself is OK.

I mean, it's that
classic Chinese gravy stir-fry.

Mmm.

MELISSA: But what he's done is

fry the new, perfectly good,
batch of egg noodles...

Mmm.
..which were great, by the way...
Yeah, they were good. Well-made.

..I think they were very good,
um, in the burned oil,

and then that has become
the dominant flavour,

whereas it should be
this sweet neutral flavour

that takes up
the flavour of the gravy.

I think it's really showing
his inexperience here.

And it's a shame for Chris
because, like,

he's had some highs,
he's had some lows,

and it's gonna be interesting to see
where this one leaves him.

It's definitely hanging
around the bottom, which is a shame.

I am so happy
with how this cake has turned out.

It's not a mudslide.
It's something that I love to eat.

I love Japanese food.
I hope the judges like it.

(MELISSA LAUGHS)
JOCK: How you going, Steph?

There's a cake.
Wow.
That's a cake.

Steph, what have you made us?

STEPH:
I've made a yuzu and berry cake.

ANDY: This looks, like...

..textbook, doesn't it?

JOCK: It certainly does.

STEPH: When I was 19,
I went to Japan,

and I lived with a Japanese family
on homestay,

and three days after arriving,
it was my birthday,

and they bought me a cake,

and it was one of the best cakes
I ever ate.

Um, and it kind of kickstarted this
journey of loving Japanese cakes,

Japanese patisseries,

and then when I came back
to Melbourne, I couldn't find any,

so I had to
start baking them myself.

(LAUGHS)

Perfect.
Thank you.

JOCK: Solid.
(LAUGHS)

Alright.
We're gonna have a crack at it.

STEPH: OK.
Thank you.

MELISSA: Thank you.
ANDY: Thanks, Steph.
Thank you. Enjoy.

Let's see it.

Ooh!
That went through pretty easily.

Ooh...

..mama!

Stop it.

ANDY: It's not so often
I get excited

to hoe into a piece of cake, but...

..I'm on here.

MELISSA: Today's the day?
ANDY: Yeah.

Ooh.

JOCK: It is exactly as advertised.

This is a perfect example
of Japanese sponge cake.

The yuzu curd is...

..mouth-wateringly delicious.

I never thought a cake
could be refreshing.

ANDY: Yeah.
MELISSA: But it is refreshing.

The fact that that sponge
is so impossibly light.

If the cream wasn't there,
it would float away.

The curd is sharp and bright

and yet sweet,

like a little layer of sunshine.

Every single thing is perfect.

Oh, thrilled for her.
I ate a whole slice.

MELISSA: You ate a whole slice.
I'm proud of myself.

(LAUGHS)

ANDY: Montana.

MONTANA: So, I've got a brown butter
parfait, fennel and apple sorbet,

a crumb and a fennel caramel.

That sauce is money!

Yeah.
Texture, flavour, mouthfeel.

It is all there.
MELISSA: Daniel.

So this is, uh,
sweet chilli coconut crab.

JOCK:
The crab's cooked really nicely.

ANDY: Really well.
Yeah.

There is something really exciting
about Daniel's food.

JOCK: Ali. What have you made us?

ALI: Fish pakora, a potato scone

with some charred mango chutney
and a coriander chutney.

So good!
ANDY: Mmm.

And crispy and crunchy
and melt-in-the-mouth

and fatty and...and brilliant.

ANDY: Hey, Keyma.

KEYMA: Lamb tarkari with a flaky roti
and a coriander chutney.

I loved it.
Those are some happy potatoes.

ANDY: Yeah.

This is a triumph in a bowl.

Yep.

MAX: I'm happy with the tart.

So I'm hoping
that it'll be cooked perfect,

because I don't want to be
the first one going home.

It's been four years of my life
trying to get into this competition,

so I'm...no, I'm not ready to leave.

ANDY: Max.

Oh!

A petit four.

(MAX LAUGHS)
(MELISSA LAUGHS)

OK, mate. What did you cook?

MAX: Uh, so I've brought you
Sim's Raspberry Tart.

ANDY: Sim's? Is that your missus?
MAX: That's my wife.

ANDY: Yep. Yep.
MAX: That's my wife's name.

This tart is actually the dessert
that I cooked before I proposed.

I'm guessing she loved it
and said yes.

Yes, she did. Got the job done.

ANDY:
Cool. We're gonna have a crack.

Thank you. Cheers.
Thank you very much. Please enjoy.
Thank you.

JOCK: It's very small.
ANDY: Yeah.

JOCK: Isn't it?
MELISSA: Tiny tarts.
ANDY: Yep.

Amazing things
come in small packages.

ANDY: That's true.

Oh!

That's nice.
I thought he was talking about me.

JOCK: It's looking dense.

MELISSA: Um...yeah.

JOCK: Those look burnt.

Oh, dear.

I really like the flavours that are
going on. I mean, they're classic.

The addition
of that citrus sour cream Chantilly,

I really like that
against the raspberry, but...

..you undercook anything in
this kitchen and you're in trouble.

He's under-baked it.

You can see
it just sort of settled it.

And I think what's made it worse
is actually

the liquid praline
has settled even more

into an undercooked frangipane.

If Max proposed to me
with this tart,

it wouldn't be an automatic yes.

(ALL LAUGH)

This cook has been
an absolute shambles.

So, not playing the pin,
it was such a huge risk

and huge decision for me to make.

MELISSA: Harry.

HARRY: Hello.
How are you, Harry?

I'm well. There we go.

Take a seat.
JOCK: Mmm.

Alright.

What do we have here?

HARRY: So I've made,
uh, some braised lentils

with a spiced roast pumpkin,

a little bit of goat's cheese
and some croutons.

OK, let's talk about
dishes that changed your life.

Why this dish today?

This dish is so pivotal.

It's a really humble dish,

but it was what I was sharing
with my best friend

the night that I finally

spoke up
and had a conversation with somebody

about wanting to change my name.

It wasn't that I didn't like
the name that I was born with.

It was just that...

..it wasn't me.

And we chose the name

and then everything just
seemed to, like, fit into place.

So even though this might not be the
most spectacular dish I could cook,

it means so much.

Yep.
It's, um, stepping into who you are.

Yeah. Exactly.

I'm built to do this, and I love it,
and I've had so much fun all week.

You're wearing a pin today.
HARRY: Yes.

Tough cook.

There was a bit of emotion there.
Yep.

At any point,
did you consider playing the pin?

HARRY: About half an hour to go,

I really wasn't sure
if I would get the lentils cooked,

and I just had to suck it up
and wait.

It was literally
in the last kind of five minutes

that I decided that they'd cooked
to the point that I wanted them to.

Is it enough to keep you here?
I really think it is.

OK. Thanks so much.
Thank you.

ANDY: Thanks, Harry.
Thanks, Harry.

Well, it'll be interesting to see,
you know, how this eats,

because if you're not
in the right headspace to cook,

then what's on the plate
is a symbol of that.

ANDY: Proof's in the pudding.
See how it tastes.

(CRUNCHES)

It nearly put me to sleep.

Seriously.

Like, I...I don't get it.
I don't understand it.

What was going on here?

I don't feel like
it's Harry's cooking.

ANDY: For me,
that's how I like my pumpkin.

There's no resistance whatsoever.

But I want more spice, though.
MELISSA: Yep.

And I want more seasoning.
Yeah.
JOCK: Yeah.

ANDY: The lentils are undercooked.

And they're...
they're sweet on a whole.

I'd love some vinegar in there
or something.

I think this is a dish
of many, many...

ANDY: Yeah.
..flaws.

We're seeing somebody
that maybe just can't operate

under pressure real well.

If this is me in that situation
and I had a pin on

and I was tasting all my elements
with a minute to go...

.."Pin!"

Yeah, I would have played it.

That's what baffles me, that she...

Yeah.
..obviously thinks that this
is good enough to get her through.

It's been a big day,

starting with 22 jaffles

and ending with 12 dishes
rich in heart and history.

Fans,
you donned the dreaded black aprons

and faced
the first elimination of the season.

But, as the Favourites know
too well,

every elimination
you survive in this kitchen

only makes you stronger.

Unfortunately, the pressure
of the first elimination,

it brought a few of you undone today.

If I call your name,
please step forward,

because you're in danger
of going home.

Chris.

Max.

And...

..Harry.

Oh, no.
Jesus.

Oh, no.

Oh. Oh, my God.

HARRY: I can't believe it.

Here I am standing in the
bottom three with an immunity pin,

potentially about to
walk out of the MasterChef kitchen

for the last time.

Max.

Your tart base was undercooked
and your filling was too dense.

Harry.
Your lentils were also undercooked.

And your pumpkin
was also under-seasoned.

Chris.

The overwhelming flavour
in your noodles was burnt oil.

And, sadly,
your sauce couldn't save it.

Which means,
unfortunately, today, Chris...

MAN: Oh.
..you're going home.

That's cool. That's alright.

It's alright.

It's all good. It's all good.

(LAUGHS)

Cheers, though.

Chris. We loved having you
here in the kitchen.

I know this isn't the way
you wanted to go out.

Sucks being first, but had a blast.

I mean, it's...
it's only been a week, but...

..I learnt a lot
in this short period of time,

and I'm gonna go home,
I'm...I'm gonna keep cooking.

Whenever you see me next time,
I'm just gonna be a better cook.

One of the best things
about you, mate, is your attitude.

Even standing there in defeat,
you're still smiling.

I tell you, one thing's for sure,

Sashi will never forget
the day that you beat him.

(LAUGHTER)

(LAUGHS)

I'll never forget it either.
(LAUGHTER)

JOCK: Chris, thank you
for being part of the family,

thanks for cooking for us,

but, unfortunately,
it's time to say goodbye.

(APPLAUSE)

CHRIS: My whole understanding
of food has just expanded

being in here for just a week.

Well done, mate.
(APPLAUSE)

Oh!

I don't know
what's out there for me right now,

but I'm not gonna stop cooking.

(LAUGHTER)

CHRIS: Cooking with all these
bloody legends was just priceless.

Give it up for Chris, everybody!

(APLAUSE AND CHEERING)

My food journey's...
it's really just begun.

VOICEOVER:
This week on MasterChef Australia...

..it's the first mystery box
of the season.

JOCK: Lift your lids now.

ALVIN: First mystery box.
It's like a rite of passage.

MICHAEL: And it is chaos.
It's delicious chaos.

And...
JOCK: Matt Stone, everybody!

..the line-up of guest chefs...

JOCK: Shannon Bennett.

WOMAN: Absolutely
fangirling over Shannon Bennett.

ANDY: Adriano Zumbo!

..will have even
our most experienced contenders

in a flap.

Captions by Red Bee Media