MasterChef Australia (2009–…): Season 14, Episode 50 - Episode #14.50 - full transcript

..the week started
with enormous expectation.

Oh, they're miniature ingredients!

JOCK: Bring us
a HUGELY tasty dish...

So cute.
Oh, my God.

..with these
teeny, tiny ingredients.

Dainty little thing.

And it got even bigger from there.

MEL: There was nothing tiny
about the flavours in that dish.

It was beautiful.

ANDY: You have just
knocked that out of the park.

Khanh Nyugen!



And a staggering
seafood pressure test...

(GASPS)
Oh, my God.

..was the end of the journey
for Montana.

Oh, that's my mum and sister.

Then it became a family affair.

They cooked their hearts out
for their loved ones.

JOCK: That, my friends,
was how you do an entree.

And for a chance at immunity.

My God!

Then Keyma made the best
of a prickly situation.

The sorbet is incredible.

..and won her safety.

Tonight,
they'll have to hedge their bets...

SARAH: There's a fine line where
this can kind of go either way.



..to survive
a two-round elimination.

# '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. #

SARAH: Honestly, it's so weird now

because you're really like,
"Who's going to go home?

BILLIE: I know.
The thought of one of us.

It's just going to be like...
Awful.
Yeah.

DANIEL: It's elimination day
in the black apron.

It never gets easier.

ALDO: Look, your game face.

In fact, it's pretty terrifying.

There you go.
Thank you.

Because we're so close now.

The finish line is just there.
I can see it.

ALDO: Cloches.
Cloches.

Cloches.
KEYMA: Come on down, guys.

Go, guys. You've got this.
Gladiators.

And especially at this stage
in the competition,

no-one wants
to be the person going home.

Good morning, everyone.
ALL: Morning.

Well, you've noticed
one of us isn't here.

Andy is unfortunately feeling
a bit under the weather.

Aww.

It's another all-in elimination.

So, take a token from this bag

and line up
in the corresponding order, please.

Ready?
Give it a good shake.

So, we pick a token and stand
in the order of the numbers we got.

Yep, you'll be in there.

There's seven pillars
with different ingredients on top.

And behind those is a cloche.

Now, as you can see, there
are a range of ingredients up here.

And the plinth
that you're standing in front of

is what you're cooking with today.

I am standing
in front of grapefruit,

but I'm hoping
there's a surprise under the cloche

because it's a difficult ingredient
to feature.

The chef that has picked
these ingredients

is one of the most talented

and successful young chefs
in the country.

At just 27 years old,
his reputation precedes him.

He's the executive chef
at Vue de Monde.

Please welcome Hugh Allen!
ALVIN: Oh, my God.

Oh, my gosh.
Hugh Allen, he's an amazing talent.

A 27-year-old executive chef

at one of the best restaurants
in Melbourne

and he looks like a Disney prince.

Hugh, welcome back
to the MasterChef kitchen.

Thanks for having me.
Feel like home?
It feels great, familiar.

Vue de Monde back,
firing on all cylinders?

Yeah. Back open.

Yeah. Just constantly
working on new things

with a few exciting things
happening later in the year.

Any sneaky, sharey sneakies?
Nuh. I can't share it.

(LAUGHTER)

Just having a look
at these seven ingredients.

Talk us through each of them.

Yeah, this is some of my ingredients
I like to cook with.

Some are a bit more conventional,
some are a bit less used.

Quandongs,
so, sometimes called native peach.

Can be pickled, can be stewed
with sort of game meats.

I think it's really nice.

Grapefruit.
I mean, I love grapefruit.

And it can be used
heaps of different ways,

sweet, savoury.

Polarising, grapefruit,
a little bit, isn't it?

When I was a kid,
I hated grapefruit.

Good day for me, then.
(LAUGHTER)

Alright. Jerusalem artichokes.

Oh.
Nice.

Yep. It's a beautiful
autumn/winter root vegetable.

It can be raw, cooked, fried.

Jerusalem artichoke as well
for dessert, I think is great.

Lion's mane mushrooms.
Yeah.
Very cool product.

JULIE: Oh, God.

It's on the menu at the moment.

We kind of treat it a little bit
like a chicken nugget, to be honest.

Really meaty guy.

Celeriac.
So, it's the root of a celery.

And it has a really beautiful
floral root vegetable flavour

and can be confited, it can be
roasted, multiple ways of cooking.

Wattleseed, ground coffee,

really nutty, seedy

and an amazing
Australian ingredient.

Finally, corn.
Classic corn.

I still think grilling is the best
way, personally, you know -

grilling, smoking - which is, you
know, the classic way of cooking it.

I've never found a way
I prefer to eat corn.

You've picked
some cracking ingredients.

Good.

Is there something else
under the cloches?

Alright, everyone.

Today is a two-round challenge.

And there's a choice to be made.

ALVIN: Oh...
JULIE: I don't like choice.

In round one,

you can feature the ingredient
that you're standing in front of,

or you can feature the ingredient
that is hidden under this cloche.

Ooh...

But...

..if you choose to reveal
what's under the cloche in round one,

you must cook with it.

There's no going back.

My gut's telling me what's
under the cloche could be better.

But it's a gamble.
It could be worse.

If you end up in round two,

you'll be cooking with the ingredient
you didn't choose,

as in
the one that is currently revealed.

SARAH: I don't want
to be in round two,

so the strategy in this cook
is so important.

I'm not overly confident
with grapefruit,

but the ingredient
under the second cloche

might be
a little bit more difficult.

This is scary stuff.

Alvin, we'll start with you.

Will you cook with corn in round one
or whatever is under this cloche?

I'm going to stick to corn.
Corn? OK.

Daniel,
wattleseed or mystery cloche?

I'm going to take my chances
with the wattleseed.

What you're saying is that roasted
coffee, chocolatey sort of note,

and I'm a big fan of it.
OK. Wattleseed it is.

No gamblers yet.
Mindy, are you a gambler?

I'm going to stick with celeriac.

You're going to stick with it? OK.

Julie, lion's mane mushroom
or le cloche?

I've never cooked
with lion's mane mushroom.

I've never tasted it.

So I'm thinking maybe I should see
what's under my cloche.

I feel like these are the kids

that could leave a wrapped
Christmas present under the tree.

I'm not that kid.
I'll have a look, thanks.

You'll have a look at the cloche.
Yeah.

Julie, in round one

you'll be cooking with...

..golden beetroot.

MINDY: Ah!

Tell us about golden beetroot, Hugh.

Golden beetroot, very similar
to a traditional beetroot,

but it's also slightly sweeter

and less sort of that mudiness
of a beetroot.

Love it. Happy?

Happy.
Happy.

Billie.

I'm not much of a gambler,
I'll stay with the artichoke.

OK. Jerusalem artichoke it is.

Sarah.

Well, Jock doesn't like grapefruit,

so I'm going to lift the cloche,

and I want to impress to you guys,
Lift the cloche.

so I'm going to go for it.

Instead of grapefruit in round one
you're cooking with...

..lemon myrtle.

Ooh. OK.

Oh, yikes.

Not quite what I was hoping for.

I don't cook with lemon myrtle much.

I'll tell you
that one of my favourite ways

we make a vinegar from it.
Vinegar?

So, yeah, we ferment a vinegar,
but that takes a few weeks,

so you wouldn't be able to do that.

Unless we come back in three weeks.
(LAUGHTER)

Your three weeks starts now.

(LAUGHTER)

Final decision to be made, Aldo.

Quandong or cloche?

Quandong.

Oh, that shocked me, that.

I was ready to reveal there.

I never cooked with quandong,

but it's going to be hard
one way or another.

So, I need
to stick to quandong this time.

Fingers crossed.

Now that all your choices
are locked in,

you will have 60 minutes
to cook us a dish

featuring your chosen ingredient.

You can cook anything
you would like, sweet or savoury.

The pantry and the garden
are also open.

In this round, the top four dishes
will be safe,

meaning the bottom three
will go into round two,

where you'll cook with
whatever your second ingredient is.

And from there,
someone will leave us.

Good luck, everybody.
Your time starts now.

Let's do this, guys!

Going into this challenge, my
strategy was to stick to what I see.

And that was corn.

Sorry, Aldo. Just behind you.

Bay leaves here. Bloody amazing.

Beetroot.

I know the ingredient.

I know what it tastes like
and I can work with it

rather than gambling
with the unknown.

KEYMA: Go, Alvin.
Behind you.

Soz.
You're right.

Today, I'm playing it safe,

but I'm also making sure
I'm jamming the flavour.

So, I'm doing a cream corn soup.

It's a traditional
sort of Chinese soup

that you sort of get a lot
in Chinese restaurants,

and it's always one of
the 10 courses that they serve,

usually as a starter.

Cream corn soup is not fancy.

It's not Vue de Monde food.

But do you know what? It's delicious.

And if I execute it well
and the flavours are on point,

that should save me
from round two.

How you going, Dan?
How am I going?

Yeah.
Good.

I got the wattleseed first up

and I'm going to do a beautiful
little sponge with wattleseed in it

with vanilla.

I'm doing a wattleseed ice-cream

and I'm going to do
a chocolate and wattleseed sauce

that will go around it.

Wattleseed's got
that sort of earthy,

somewhat between chocolate
and coffee sort of vibe.

So, I think it works really well

with that
creamy chocolatey goodness.

If someone told me a few months ago

that I'd be on MasterChef cooking
desserts on elimination day,

I would not have believed them.

Dessert. Good boy.

I came in here with no real skill
with the old desserts,

but I've been working on it.

And, yeah, I reckon I can whip
one out today. Be quite cool.

I've made it now to the top eight

and I'm not here
to put socks on centipedes.

I'm here to have
a bloody crack at it.

And if I execute
all of these elements correctly,

then, like, I should be sweet.

I wouldn't even
have to think about round two.

Having a win, Mindy, or what?

Let's do it, brother.
Let's go.

Hey, we were a good team the other
day. Let's bring it on today.

Abso-bloody-lutely.

Looking good, guys. Keep going.

I didn't gamble today.
I'm not a gambler.

I was happy with
the Jerusalem artichokes.

Really like the sort
of earthy flavour that it gives.

I've cooked with Jerusalem artichoke
in a savoury setting before,

but my strength, I think, this season
has been desserts.

And in an elimination, I think
playing to your strengths is wise.

Hello.
Hi.

How are you?
Yeah, pretty good.
What are you making?

I'm doing
a Jerusalem artichoke panna cotta.

Panna cotta?
Yeah.

With some crispy Jerusalem artichoke
which will have, like,

an orange sugar over the top.
Nice.

And then I'm making a syrup
from orange marmalade,

some rums, and peels
from the Jerusalem artichoke.

Sounds like a very Billie dish.
Yeah.

Yeah.
It's a good thing.

Good-o.
I can't wait.
Thank you.

Putting savoury ingredients

where sweet ingredients normally are
and vice versa,

it's probably
one of my favourite ways to cook.

And I know Jerusalem artichokes
are very earthy,

so pairing those with acidic
ingredients like orange and rum

with enough sugar to make it all
a dessert, should hopefully work.

But I've never used Jerusalem
artichoke in a dessert before,

so I'm not really sure
how it will behave.

It's a little bit of a risk,
but hopefully will pay off.

Whether you gambled
or played it safe,

you still have 45 minutes to go.

KEYMA: Come on, guys.
You're doing a beautiful job.

Keep going!

Sarah, beautiful filleting.

Go, Mindy!

DANIEL: Let's go, Keyma!
Have fun, guys!

I'm going to be cooking
a beautiful celeriac steak

with sambal belacan.

Beautiful, Mindy.

I just want to show
that this celeriac

isn't just a boring root veg.

It can be centrepiece.

Yes, Mindy.
Oh, stop it, Mindy!

We are firing up today.
Whoo-hoo!

Today, I'm going to make
a pan-seared duck breast,

which then is going to be finished
with a quandong glaze,

a quandong puree

and duck jus.

That smells delicious, Aldo.

Where did I put the tongs? Here.

Go, Aldo.

Thank you, Julie.

I chose
to go for the second ingredient,

which is golden beetroot,

because I wanted to avoid
the lion's mane mushrooms.

I'm sort of thinking
it looks a bit like a cauliflower,

but it's
some kind of gnarly mushroom,

so I don't want to be in round two.

Nice, Julie.

My strategy today is to go
as hard as I can in round one,

and then I won't have to worry

about my friend,
the lion's mane mushroom.

Arrgh!

I can't open...my salt!

It's a big thing to take on
in 60 minutes,

but I'm going to make
a terrine of golden beetroot

with some goat's cheese.

Now I'll need to open it.

I want to show
a little bit of technique

and make something
that's really pretty as well.

You got this. Come on, Julie.

But 60 minutes is a push
for a terrine

because you've got
to sort of cook the beetroot down.

But then it's got to chill
because you can't assemble it warm

and then it's got to chill again
and compress.

So I've got a lot to do.

So, I'm blanching the beetroot
in some hot, salty water,

and I also get started
on my goat's cheese fillings.

I thought if I don't take any kind
of risk, I'll be cooking again.

I'll be risking my pin.

And I just want to sail on up there
to heaven with Keyma and just relax.

That looks beautiful, Julie.

Alvin.

Corn.
Corn.

What are you doing with it today?

I'm making cream corn soup.
Awesome.

I'm doing a stock.

I'm basing that on chicken stock.
Yeah.

Awesome. So, like a Chinese style.
Chinese sort of style.

So, I'm making my own cream.

Cream consomme, egg drop.
Yeah.

There's going to be charred corn
sort of through that as well.

It's such a simple dish,

but it's so tasty.
Yeah.

And I think that's...
that's what I'm aiming for today.

Yeah. I mean, look,
we are in top eight.

Absolutely.

That means we need to traverse
purity of intention

with luxing it up as well.

I mean, it's not just about giving
us a rendition you're familiar with,

but also amping it up.

OK? Good luck.
Will do. Thanks, Mel.

Mel says
this is a fairly simple dish.

Is this too simple
to survive round one?

Sorry, Sarah.

It's terrifying to know
that if I don't do a good dish

and I end up in round two,

I need to cook with whatever
is under that cloche

and I don't know what that is,
so I really need to elevate this.

(SIGHS) What can I do? What can I do?

Creamed corn soup
is a fairly simple dish,

so I really need to elevate this.

I'm thinking, "OK, what can I do?"

Cincalok. That should work.

And my first thought is to have

this really punchy and funky
sort of sambal

using sliced shallots, some lime
juice, charred corn and chilli.

Good job, Alvin.

I think it's tasty already, but this
will bring it to the next level.

Working on a charred corn sambal

because it'll be nice to have, like,
that spicy sort of element

and that salty hit
and a textural element as well.

So, that should elevate it
for the judges.

Nice, Alvin.

Andy Allen might not be here today,
but Hugh Allen is.

30 minutes to go!

MEL: Whoo!

KEYMA: Come on, guys! Keep going!
You're doing amazing!

ALDO: Duck is in, cooking.

I don't want to be in round two,

so I need to make sure
Jerusalem artichoke

is the flavour of the panna cotta.

So, I'm grating the Jerusalem
artichoke into the cream

and heating that
so it all cooks through.

KEYMA: Yum, Billie.

And then I blitz it...

Looking good.

..pass it and get that into
the panna cotta moulds.

I taste the panna cotta mixture...

..and it's creamy and it's sweet,

but you still get that little hum
of Jerusalem artichoke.

Eek. A bit scary.

The texture of it is a little thick,
but it should be OK.

Just a little.

Lemon myrtle is not quite
what I was hoping for.

It's not an ingredient
that I use a lot.

But I don't wish
I took the grapefruit.

I'm making
a lemon-myrtle-cured Murray cod

with a mussels mariniere sauce
around the outside.

For my cure, I've used salt,
sugar and lemon myrtle.

If I use too much lemon myrtle
in this dish,

it would almost be inedible.

It's so overpowering.

So, the idea of a cure is just
a subtle flavour in the Murray cod.

But it's still
the featured ingredient,

so I might have to figure out
another way to add lemon myrtle,

without overpowering the dish.

I took a gamble choosing
the covered cloche,

and I'm really hoping it pays off.

MINDY: Hot behind.

Cake looks good, mate.

How's your ice-cream coming along?

DANIEL: Mmm! Oh, that's yummy.

I'm on a roll and I'm happy.

And I hopefully I won't need to
consider the second cloche.

I don't like surprises.

I reckon I could
probably get that done.

Cake's in the oven,
rising really well.

My ice-cream is in the churner
and that's churning.

Good job, Dan.

So, now I've got to work on
the next element,

which is the chocolate
and wattleseed ganache sauce.

I'll just put some wattleseed
in this cream,

a little bit of sugar
just to sweeten a bit.
Smells good.

Then I'll just let that steep.

And once it's done, I'll strain it
and add in my chocolate,

mix it up,
and it should be good to go.

KEYMA: It looks really good, Dan.
Beautiful colour.

I love it. It's like coffee, eh?
Nice. Yeah.

Delicious.

She's so good at support.
Thanks, Keyma.

I want the ganache
to be really thick

and sort of this big,
decadent, hot sauce

that covers the cake

and works really well
with the ice-cream.

Wattleseed is like coffee

and coffee's best mates
are vanilla, chocolate, cream,

so they're all good buddies,

and they're gonna be
on the plate today.

15 minutes to go!

JOCK: Let's go!
Whoo!

KEYMA: Come on, guys!
You're doing so well!

Keep pushing!

ALDO: Beautiful.

Duck is going good, actually.
Very impressed with myself.

The fat is perfectly rendered.

Nice, Aldo. Good job.

Smells amazing.

I'm gonna make a quandong puree.

It's very sour -
that's why I'm gonna go

much more on to sweet-and-sour
flavour profile of the quandongs.

Can you pick the quandong
straightaway?

Yeah, straightaway.

Beautiful.
It's yum.

MINDY: Look at it. It looks like a
piece of beautifully loved celeriac.

So, I'm going to let that rest
for a little bit.

And then, once I'm ready to go,
it's going to go onto that hibachi.

Hugh is 27 years old

and at the top of the culinary game.

He's going to expect a lot.

So, I would love to really impress
him with this celeriac today.

That looks beautiful, Julie.

60 minutes is a squeeze
for a terrine.

And, boy, these cooks go fast.

Gotta build my terrine. But I've
got the goat's cheese ready.

I've got the beetroots cooked.

Within five, I think
I'll have this in the blast chiller.

Pray that this terrine sets.

Julie?
Yes?

How you doing?
I'm doing well, thank you.

Brought someone to see you.

Hi.
Hello. How are you?

I'm good, thanks.
Terrine?

Yeah.
What is it? What's the...?

What have we got?
It's goat's curd
with beetroot powder and pepper.

Yum.

And that's goat's curd
with turmeric and dill.

So, you blanched the slices
of beetroot, obviously.

Yes.
This is exciting!

We haven't seen a terrine
this season.

This is a...this is a first.

Would you have thought of making
a terrine with golden beetroot?

Uh, no. To be honest,
no, I wouldn't have.

Especially in 60 minutes.
In 60 minutes, yeah.

Maybe if I had a couple of days,
I would have thought about it.

A couple of days!

Anyway, good luck, Jules.
Thank you.

So, Hugh mentions that maybe
a terrine in 60 minutes

is a bit of a reach

and that he would potentially
have made that decision

if he had a day or two to cook in.

But this is MasterChef, mate.
You don't get a day or two.

And today's a day to push.

KEYMA: Come on, Julie.

If I can pull this off,
I think I'm going to have

a beautiful dish on my hands

that will keep me safe
from round two.

But if the terrine doesn't set,

I'm just going to have
a sort of a mashy mess

of goat's cheese and beetroot
on a plate...

..and I can pretty much guarantee
being in the second round

with a lion's-mane mushroom.

So, I just need to put my terrine
in the blast chiller

and cross my fingers.

Go, Alvin!

I'd better find a plate...a bowl,
I guess, to serve this on.

Everything else is done.

I'm just try to split an egg.

I'm really happy with
this creamed corn soup.

The soup is so hearty and corny
at the same time.

But then, when you have it
with the sambal,

it's sort of like funky
and sour salty.

So, I don't think it's simple.

I'm corny. Corny, corny, corny.

I'm sure there's a bad song
in there somewhere.

OK, everyone, we have
five minutes to go! Let's go!

(CHEERING)

KEYMA: Come on, guys! Keep going!
You're so close!

SARAH: The mussels are cooked
to perfection.

Fish is out of the oven.

But the dish needs
more lemon myrtle.

Come on, Sarah.
SARAH: Let's move.

KEYMA: Keep pushing!

I haven't used lemon myrtle much,

so I just wanted to make a butter
so that I can add it slowly,

without overpowering it.

Making a compound butter

is going to be the best way for me

to bring in that subtle flavour
of the lemon myrtle.

It's just going to come down to that
balancing until the last moment.

I'll put a bit more butter.

The set definitely looks
a little firmer on this panna cotta

than what I would usually make.

I'm assuming that's the addition

of the Jerusalem artichoke,

but I'm not sure.

But I'm really happy with
the flavours of this dish

and also the balance
I'm really happy with.

So, it's just that panna cotta
that I'm a little unsure of.

Three minutes to bring it
all together! Three minutes!

(CHEERING)
KEYMA: Come on, guys!

Let's go, guys!
You got this!

JULIE: I take the terrine
out of the blast chiller.

Oh! Will it come out of the tin?!

Will it carve?

It was just one of those moments.

Maybe could have used a couple
more minutes, but it feels good.

I'm...I'm stoked, actually.

I am so pumped.

That was a big pressure point.

Now that's off my shoulders,
I can just plate.

I'm actually impressed
with the using of the quandong

by myself.

It's something that I never used.

And, you know, I think that
I achieved my goal.

Time to get it on the plate!

You've only got one minute to go!

Whoo! Come on, guys!
You're so close!

Keep going! Good job, Billie!

Go, Dan! Go, Mindy!

Come on, Alvin!

Alright, here it is.

Ten...

JUDGES AND KEYMA:
..nine, eight, seven...

Mmm! Oh, that's yummy.
..six, five,

four, three, two, one...

That's it!

(CHEERING AND APPLAUSE)

How'd you go?
I don't know.

That went so fast.
Didn't it? 60 minutes.

This has got chillies, balachan,
it's got garlic, it's got eschalots.

It's, like, funky flavours.

And that, to me, is, like, what
really brings this celeriac alive.

Today's challenge
was the old ingredient gamble.

And we are looking for
the bottom three dishes today

to go through to round two.

Alvin, you're first up.

(APPLAUSE)

I'm happy with all the elements
of my creamed corn soup.

I think it's tasty.

But I am slightly worried
that it's still too simple.

Alvin, what have you brought us?

So, I made a creamed corn
egg-drop soup

with a charred corn
and cincalok sambal.

It sounds so lame
because it's such a...

..it's such a Chinese restaurant
classic that...that you get.

But I wanted to elevate it,
hence the cincalok sambal.

(APPLAUSE)

(LAUGHS)

Mate, you have smashed it
out of the park.

And never a better bowl
of sweet-corn soup have I had.

That was delicious.

The mixture of both, you know,

the charred corn and the normal
sweet corn, was brilliant.

The egg drop was perfectly done.

Therefore, the texture...it's got
real body about it, as a soup.

And then the sambal...

Like, just the right amount of heat.

I loaded mine up with extra

and I just loved it.

Well done.
Thanks, Jock.

The basis of a really good,
simple soup

is always that
there's a richness there,

and there's a really lovely
inherent chickeny richness

in the broth itself.

And then you sharpened everything
with the sambal.

It has a vinegary brightness to it

that sort of just
rounds out the edges

and gives it a little bit more
to grab on to.

But you haven't lost the soul
of a very simple soup, which I love.

Thanks, Mel.
I agree.

I mean, feature corn,
and it's corn, corn, corn.

And everything really balances well
with each other, so it's delicious.

Thanks so much.
Thank you.

JOCK: Thanks, Alvin.

(APPLAUSE)
DANIEL: Well done, mate.

Next up, it's you, Daniel.

I've made you a wattleseed sponge,
an ice-cream

and a chocolate ganache
and wattleseed sauce.

MEL: Well, I think
it's pretty evident from this

that you know wattleseed.

I think the ice-cream,
the texture is really lovely.

The wattleseed does come through,
but it's...it's not too intense.

It's just...it hums along
really nicely within it.

For me, wattleseed was definitely
in each component

and you could taste it.

And the ice-cream was really nice,
the sauce was nice.

Delicious. Thank you.
Thanks, guys. Cheers.

Next up, Mindy.

MINDY: I've created for you
a celeriac steak

with sambal balachan.

It was...beautiful.

Seriously, like, the flavours
was really lovely.

The barbecue, the smokiness.

The spice is strong, but, like,
really enjoyably strong.

Delicious. Thank you.
Thank you.

Next up, it's Aldo.

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

So, the dish is duck breast

painted with quandong glaze

a quandong puree and sauce.

Aldo, the cook on the duck
is perfect. Nailed it.

But that little puree, it's grainy
and not really that tasty.

For me, quandong,

one of the best things about them
is their appearance.

You know, they're beautiful,
the little halves of the fruit.

Just a little puree,
I don't think it really
gave the quandong justice.

Thank you, Aldo.
Thank you.

(APPLAUSE)

Billie!

I'm a bit nervous
about this panna cotta.

It's not how my other panna cottas
turn out.

But whether that's just because of

the addition of
the Jerusalem artichoke,

I'm not sure.

I'm hoping that it's OK.

Billie, please introduce the dish.

So, it's a Jerusalem artichoke
panna cotta.

Are you happy with the way it's set?

It's, um, probably a bit firmer
than a regular panna cotta

with just cream.

I really love the flavours of this.

I think the rum was a perfect choice
for the syrup.

The crisps are lovely.

I liked the amount of salt
in the dish as well,

just to kind of counterbalance
the sweetness of what was going on.

It really does traverse this
sweet/savoury balance beautifully.

But I think the problem for me
is the texture of the panna cotta.

Mm.
It's not...

And I'll be very clear about it.
It's not unpleasant.

It's just there's something
that does make you stop.

And I'm not entirely sure
what it is.

Yeah.

But the flavours, all of
the flavours in this bowl, sound.

Very, very sound.

Yeah, I thought Jerusalem artichoke

was the feature you featured.

It looked nice.

I would've done
probably a similar thing,

but the panna cotta is not great.

I think blitzing it,

you've got some fine particles of
the vegetable through your cream,

and it's the vegetable fibre
part of it...

Yeah, yeah.

..and it disintegrates
on your tongue.

And it's like...
It's just not panna cotta, right?

Yeah.

So, could you see
in trouble today, that.

Thanks, Billie.

(APPLAUSE)
(SIGHS)

Next up, it's Sarah.

ALDO: Good luck, Sarah.
Thank you.

Lemon myrtle is not
an ingredient that I use a lot.

And I was still balancing it
at the last moment.

There's a fine line where this
can kind of go either way.

How about the cook on the fish?
How did you want it? Raw or...?

Is it raw?
Want to come and have a look?

The bottom?

It's perfect.

Oh, you... I hate you!

Oh, my God!

Oh, my God! You're so mean!
What the hell?!

Ohh!

(SIGHS)

Sarah Todd?

(APPLAUSE)
ALDO: Yes, Sarah!

KEYMA: Well done, Sarah!

JOCK: I don't know what was
the best part about this -

the fact that the lemon myrtle sings
beautifully through the dish

or the perfectly cooked fish

or the amazing sauce.

Because all three of those things
are absolutely delicious.

It's precise cooking,

it was executed perfectly,

and you did what you set out
to achieve,

which was to highlight lemon myrtle.

And you did it
in such a beautiful way.

Well done.
Thank you. Thank you.

I thought it was very restauranty
and really pretty.

Lemon myrtle was good.
It was really delicious.

Thank you.
Thank you.

MEL: We often associate your cooking

with inspiration
from the subcontinent.

There's not a skerrick of
any of that style there today.

Yet there's lots of really
wonderful technique going on here

that we are beginning to
associate with you

and what you can do in this kitchen.

Well done.
Amazing. Thank you.

Well done, Sarah.
Thank you.

(APPLAUSE)

Crazy.

Next up, Julie Goodwin.

ALDO: Go, Julie!

I'm really proud
to put this plate down

and, hopefully, I'll be able
to avoid my friend,

the lion's-mane mushroom.

Julie, what have you made us?

It's a golden beetroot
and goat's cheese terrine.

Let's taste it.

When I saw you making a terrine,
I was like,

"That's a bold move in 60 minutes."

So, you know,
that sort of got me excited.

It's very classic flavours

like hazelnuts,
watercress, beetroot, goat's cheese,

which, you know, we all know
they go really well together,

and I think it's generally
a really classic and tasty

and well-presented dish.

Thank you.

Julie, firstly, beautiful plating.

There was a tumble of
a floral garland around the plate,

and I thought
that was really lovely.

You have highlighted
the flavour of beetroot.

The flavour of goat's cheese is...
is definitely there,

front and centre, though.

So, I kind of have to battle
with myself at the moment

as to whether or not
the beetroot is there enough.

Julie, beetroot is not
front and centre. It's not featured.

As it is, we're getting a mouthful
of predominantly goat's cheese

with a little bit of beetroot.

That could see you in round two.

On the plus side,
it was a delicious dish.

Super tasty, well constructed.

And looked a million bucks.

So, that could keep you safe.
We'll have to wait and see.

Thank you.
Thank you, Julie.
Thanks.

(APPLAUSE)

That looked so good.

Well, we asked you
to take a gamble

and, boy, did some of you
hit the jackpot.

Alvin.

Sarah.

Mindy.

Your dishes were polished, precise

and, most importantly,
they were all delicious.

The feature ingredient
didn't just sing,

it serenaded us.

Well done.

(APPLAUSE)

Now for the not-so-good news.

If I call your name,
you're cooking in round two.

Aldo.

Billie.

And, finally...

..Julie.

Everyone else, you're safe.

You can head up to the gantry.
Well done.

Julie, Billie and Aldo,

what you didn't choose
to cook with in round one

is now your feature ingredient
in round two.

Julie. that means you have
lion's-mane mushroom.

Billie and Aldo,

you don't yet know
what that ingredient is for you.

Aldo, your ingredient is...

..cucumbers.

Really? Cool as a cucumber.

(JOCK LAUGHS)

I don't know what was worse -
quandong or cucumber.

At least I know what cucumber
tastes like.

It tastes like nothing!

JOCK: Billie...

Your ingredient in round two is...

BILLIE: I'm up against

two of the strongest cooks
in the competition

and I don't know
what's under that second cloche.

This ingredient could be
what sends me home today.

Billie.

Your ingredient in round two is...

..wasabi.

OK.
Wasabi.

Wasabi root.
Oh, wasabi.

Happy?
I really love wasabi. I love it.

Just the smack in the face
that it gives you.

In a good way. Not like this.

(JULIE CHUCKLES)

OK.

In this round, you will have another
60 minutes to bring us your dish.

Once again,
it can be anything you like,

but it must feature your ingredient
in the finished dish.

Of course, this is round two
of an elimination.

The cook of the least impressive
dish will send its maker home.

Julie, you have an immunity pin.

You can use that pin
at any point during this cook

right up until the last second

to guarantee yourself safety.

If you play it,
we will not taste your dish.

You won't be going home.
You'll be safe up in the gantry.

But if you choose to be tasted,

you are a risk of going.

Hugh, do you want to send them off?
Absolutely.

Right, guys.
Some of my favourite ingredients.

Your time starts now.

(SHOUTS OF ENCOURAGEMENT)

Is there any creme fraiche?

Found it.

As far as the competition
was evolving and progressing

I find my feet
and I find my people as well.

Going against Julie and Billie,

that's...it's one
of my worst nightmare

because I got so close to them.

BILLIE: The bonds that
we've all formed together so strong.

And it makes for really great times.

But on days like these, when
one of us is going to be leaving,

it makes it a lot harder.

Sorry, my love.

JULIE: There's something really
special about this group of people,

and we're very close.

We are family.

(SHOUTS OF ENCOURAGEMENT)

I'm not excited about
being in round two. Not at all.

I'm gutted
to be in with Billie and Aldo.

But it is what it is, right?

Right now all I can do is focus
on cooking something amazing.

These mushrooms
are weird little guys.

They're called lion's mane
'cause they're kind of furry.

Kind of hairy.

I've never, ever used one before,
so this will be really interesting.

Ah... Looks nice.

It's like a little chicken nugget.
Yeah. It does, doesn't it?

I think the flavour of mushrooms
is absolutely phenomenal.

They're one of my favourite
ingredients,

so I should be able
to pull this off.

Julie Goodwin.
Hello.

How are you doing?
Good.

Are you having a play
with the mushrooms?

I am. They're very meaty.

It's like...
Delicious.

It's like a steak. Yeah, I like it.

What...what's the dish?
What are you cooking?

I'm going to do fungi alla fungi.

So, sort of steak
with mushroom sauce,

but it's mushrooms
with mushroom sauce.

Mushrooms with mushroom.
Yeah.

The lion's mane,
it just holds the shape really well.

It's incredibly meaty. And it also
takes on flavour really well.

So, the direction you're going in
I think really makes sense

for the ingredient.
I can't wait to taste this.

I mean, I actually have used one
of your recipes off your website.

Veal alla fungi.
On your website, correct?

Yes.
Yeah. I cooked it with my kids.

Did you?
Yes, I did.

So, are we following
the same...

Same vein.

I'm confident, yeah. Good concept.

Good concept.
It's just about execution, Jules.

Yup. I'll do my best.

Good luck.
DANIEL: Good on you, Julie.

Go, Julie! Come on.

The judges seemed to actually
like the idea of my dish.

Jock mentions that he's cooked
my veal alla fungi.

I'm quite blown away by that.

It gives me confidence
that I'm doing the right thing.

Go, Aldo.
Come on, Aldo.

I'm going to cook a beautiful
cucumber salad with spanner crab.

So, it's going to be
a full-on cucumber salad.

They're going to be pickled,
fresh and charred.

It has to be delicious
to keep me safe.

So, I'll try to ramp up all the
flavour that I know into this dish

and hope it's going to be enough.

Come on.
Make the most of your time.

I don't eat cucumber at all,
just normally chopped up in salad,

and sometimes I even avoid
cucumbers from the salad.

Hey, can you get me,
when I'm on 45, a time call?

I need to take the crab out.
Yeah.

You've also got to let it rest.

Yeah?
Yeah.

But this cucumber is the thing

that's going to stand between myself
staying in the competition

or go home.

MINDY: Hugh is running one
of Australia's best restaurants.

His food is refined.
It is all about elegance.

It's all about technique.

He's going to expect a lot today.

SARAH: Go, Aldo.

Round two,
I'm doing a wasabi beef tartare.

Rather than using wasabi just
as a flavouring garnish at the end,

I'm layering it through
everything that's in the dish.

I've got to be really careful
with this wasabi.

It's such a balancing act
to get it right,

because if I put too much on there,
that's all they're going to taste.

And if I don't
put enough on there,

then I haven't featured
the ingredient.

In order to get the balance right,

I'm thinking of doing the beef
that will be mixed with wasabi stem

then the avocado cream,
which has wasabi in it as well,

a wasabi mayonnaise

and the little crisps
that you would load everything onto,

and they will be the leaves
in a tempura batter and deep-fried.

So, there's a lot to do.

Come on, Billie. Let's go!
Come on, Billie.

I want there to be a bit
of texture within this dish,

so I coat some sandalwood nuts with
a mixture of wasabi, mirin and soy.

Get them in the oven to roast off.

It is potentially my last cook
in this kitchen

and I want to fight
really hard to stay here.

So, I'm setting myself a hard dish

and hope that if I can pull it off,
it can save me from going home.

30 minutes to go!

JOCK: 30 minutes. Let's go!

Keep going fast. Keep going fast.

Awesome, Aldo.

JULIE: So, I'm making
my mushroom sauce.

I'm really happy with the way
this dish tastes so far.

I would smash it for dinner
and I would love it.

But this is MasterChef.

It's got to be extraordinary.

You know, I know that I'm cooking
against Aldo and Billie.

I know how well they cook
and how clever they are,

how good their ideas are,

and how well executed
all of their ideas are.

Julie, about 25, eh?
Yeah. Thank you, mate.

The immunity pin is a privilege
to have on my apron,

and I'm grateful that it's there.

I don't want to use my pin.

I love the feeling
of this little safety net,

and I want to keep it
for as long as I can.

MINDY: Come on, Julie.

But I cannot
look at Aldo and Billie's dish

and know that mine would be better.

I can't look at their dishes

and know that I would be judged
more highly than them.

Do you think
she's going to use her pin?

I don't know. She's going
really hard on this mushroom.

And if I do have to play my pin,
there's that burden.

That weighs on my mind.
ALVIN: 25 minutes. 25 minutes.

I don't want to be the reason

that one of my friends is going
to leave the competition today.

I would smash it for dinner
and I would love it.

But this is MasterChef.
It's got to be extraordinary.

The pressure to use the pin
is so immense.

Julie, that smells amazing.

Do you think she's trying it,
or she should just play the pin?

ALVIN: She'd be crazy
not to use the pin.

But my heart is hurting...

..because I know
that if I play the pin,

one of my friends
is going to go home today.

Can I see you, please?

Hey.
What are you saying, Jules?

I would like to finish this.

I'm going to serve it to you.

I've still got a nice salad.

OK. Well done, Jules.
Well done, Julie.

(LIGHT CLAPPING)

Give us a hug, Jules.

Go, Julie!

Hey. It's OK.

You're allowed to play.

There is too much at stake.

The pin is going, and I'm staying.

But now there's two people
in front of me

who are fighting
for their place in this competition,

and I have just changed their odds
to a 50/50.

Julie Goodwin, everybody.

Jules has used her pin,
and now it's just Aldo and I.

It's gotten even harder
and more intense.

But I have no time
to dwell on that feeling

because I haven't finished
every element of my beef tartare.

OK. Julie's played her pin,
so there are two of you

and 14 minutes to go.

(SHOUTS OF ENCOURAGEMENT)

I've done my avocado cream.

The beef's ready,
started on the dressing

and I'm going to get on
to tempuring these leaves

I realise I've forgotten about
the sandalwood nuts in the oven.

Oh, bugger.

I'm tasting them
and they're slightly burnt.

I don't want to give the judges
anything to criticise.

Yeah, I want to be safe
and do some more.

I'm feeling the time pressure
like I've never felt it before,

and I'm actually wondering

if I am going
to get everything done in time.

I just have to go till the end.
10 minutes.

I expected this season of MasterChef
to be good,

but it's exceeded
those expectations.

It's just really brought back to me

how much I really do love food
and love cooking,

and I want it to be
in my life again.

So, I need to push myself
and get this dish done.

Better get a move on.
Yep.

10 minutes to go!
JOCK: 10 minutes.

Come on!
Whoo!

Come on! Push!

Julie, she just played the pin.

It is nerve racking

because Billie, she's seriously

she's a masterpiece of MasterChef.

That means there is no room
for error.

My dish needs to be just next level.

Aldo.
Hello.

You're loving cucumbers right now.
Yeah. I love it.

Actually, I do.

The crab has been poached,

going to have some pickled
through the salad.

Through the crab. So crab...

Creme fraiche, lemon zest,
pickle and normal...

..cucumber.
Normal cucumber.

What do you think, Hugh?

It sounds good. Like, it's...

..it's at risk of being
a little boring.

Plain flavour.
Yeah.

Very subtle.
That can be very mild.

And also cucumber can be very mild.

So if the crab
is not seasoned really well,

it can be...you know,
it could go the underwhelming route.

Make sure the dish that you bring us

is a dish that you'd be proud
to go home on,

if it came to that.
I will.

And that's why I'm making it.

Thank you, thank you, thank you.
Good luck.

Definitely I feel the pressure

and it's so hard because if the
flavour is anything but perfect,

I'm going to be going home today.

Alright, guys,
you have five minutes to go.

DANIEL: Come on, guys. Come on!

These leaves are the vessel
to hold the beef tartare.

They're frying up nicely.

I'll just have to do a few testers,
I think, before I decide

whether or not it's going to work.

Five minutes to go
and I have a lot left to do.

I have to pull
all of the ingredients together

to assemble this beef tartare.

And I just can't see it
coming together in five minutes.

But I am here to win and I'm going
to fight really hard today.

I'm not ready to go home.

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

ALVIN: Come on, Aldo.

This is not going to be an easy day,
no matter the outcome.

Nuh.

It's down to Billie and Aldo

and they're working
with really random ingredients

that they have to hero.

I've got butterflies in my stomach.

We never imagined at this point
in the competition

we would be having
a cook-off between two greats.

I'm just devastated
that one of them is going home.

Aldo, have you got a plate?
Yeah.

My dish is coming together nicely.

I got the crab,
the creme fraiche finished,

and I need to finish
to cook the cucumbers,

which are cooking on the hibachi.

SARAH: Have a taste.

I just got to season.
Yeah.

Is the texture nice?
Yeah, it's nice.

It's still got a little bit of bite.

Billie, Aldo,
you've got one minute to go.

Now that I've got to plate in time,
I hope that the flavour is there

and that I've done enough
to save myself.

But I know that Billie, she is going

to take everything possible
out of her bags today.

Billie, how you looking?
Yeah, tight.

Come on, Billie. Come on.
Yeah.

The end of the cook
and it's down to the wire.

It's weird thinking this dish
will either save me or send me home.

Oh, God.
This is just awful to watch.

30 seconds!

Let's go. Come on!

Billie, your leaves.

Where did I put those?

She's got it. She's got it.

Come on.

Here it is.

Ten...

ALL: Nine, eight,

seven, six,

five, four,

Make it beautiful.
three, two,

one.

All done.
That's it.

Well done, guys. Well done, guys.

Holy hell, that was so emotional.
Yeah.

All good.

Hey. We cooked one more time.
I know.

JULIE: Good work, you two.

We're about to see a legend
go home.

Could you be Australia's
next MasterChef?

Applications for next season
are now open.

Go on, get on it!

Good luck, Aldo.
Thank you.

I'm feeling great.

I'm feeling good that I achieved
a beautiful dish.

Aldo.

Hello, hello, hello.

I hope that I managed to incorporate
cucumbers in so many ways.

And if Billie's going to
kick me in the butt,

I know that I cooked
my heart and soul in this kitchen

this time around.

Aldo, what have you cooked us?

We've got a cucumber salad,
with spanner crab,

charred cucumber hearts,

a pickled cucumber, creme fraiche,
lemon zest,

and then we've got a cucumber oil.

I would never thought that I would
have been able to produce something

like this when I started,
even back then.

Like, that's exactly
not like me on the plate.

It's just so different
from what I do normally do.

It's a good point. I mean,
this is a very modern-looking dish,

which is so not the way you cook,
'cause normally you're super rustic.

That was much more about to prove
that I can do anything that I want,

not just rustic.

I can push myself to do
so many other things.

Aldo, if this is the day
you're going home,

what happens tomorrow?

Well, actually,

ideally, what I want to do
is just to finish my cookbook,

which is all the traditional recipes
from the south, from home.

Have you got a name for the cookbook?

Lucia's.
Lucia's?

Yeah, my nonna's name.

Perfect.

On that note, mate,
we're going to taste it.

Well, enjoy.
Thanks, mate.

It's been a pleasure.
Thank you so much, guys.

Thank you.

Well, a very modern dish,
coming from Aldo, huh?

Absolutely.

It's beautiful.

Looks sharp.
Gorgeous.

Alright.

Thank you.

Wow! I want another one.

Cucumber being the hero,
it's a hard one,

like, really celebrating cucumber,
in terms of flavour,

and it's a watery guy that
really needs to shout to be heard.

In this case, some smart crab,

nice, mellow flavour,

allowed the cucumber
to shine through.

I think he did himself a favour
by chargrilling the heart as well,

because there's a bit of
a bitterness there that actually

brought out the cucumber flavour
really nicely.

Creme fraiche, great addition,

a little bit of fat in there.

Again, I thought it brought out
the flavour of the cucumber

really nicely.

When we visited his bench,

I was a little anxious when he said
crab salad, because crab salad can,

it can always be nice,
but not in an elimination,

especially this close to the end.

You know, is it going to be
wow enough

to keep you in the competition?

But it looks great,
tasted really good.

You know, the cucumber was there,
and really heroing.

I thought the presentation
was absolutely wow.

Really modern, really clean.

I thought the vehicle of having the
beautiful sort of charred heart,

with the creme fraiche, lemon,
pickled cucumber, dill,

all of these things we know
work so beautifully together.

Yeah, I agree, Mel.
Aldo's given us a delicious dish.

Hello.
Hi, Billie.

Hi.

Billie.

There she is.

There she is. Mm-hm.

Tell us about the dish.

So it's wasabi. It's a, um...

(LAUGHS) Yes, it is!

Wasabi beef tartare,

and then on top, the green
is an avocado wasabi puree,

with a wasabi mayo as well,

and then the leaves are
tempura wasabi leaves.

The only question for me
right now is,

is it enough?

Do you think it's enough
to keep you here today?

I don't know.

I think...I think I don't know

because it's Aldo
who I'm up against.

I'm sure it's not as perfect
as it could be.

So, yeah,
I'm nervous about going home.

Yeah.

If this sends you home today,
how are you going to feel about it?

Devastated. Devastated.

It was a really hard day,
definitely,

and I think coming to this...

..part of the competition...

It's very hard.

It just all comes down to,
you know, one little cook.

Looks pretty good, huh?

Looks great.

I've got to say,
these fried tempura leaves

look stunning.

Yeah.

It's clever.
Very, very impressive.

(CRUNCHING)

Just like autumn leaves underfoot,
isn't it?

It's really nice.

It's delicious.
I think it's super nice, actually.

It is delicious.

(CRUNCHES)

Billie has offered us a dish
that shows that wasabi can be

fragrant, and subtle, and beautiful,

and play well with other flavours.

The tartare was gorgeous,
the texture of it I like,

the size of the dice,

I thought it was a really lovely
sort of experience

in terms of the chew.

All of the flavours
through the marinade

just gave this sort of subtle,
modern Japanese nod.

This is just deeply impressive food.

When we've watched Billie
in the past,

and she's been very comfortable,
she cooks fantastic food.

But when you put her under pressure,

she creates extraordinary food...

..and I'm really happy to say
this is a dish such as that.

Yeah, I mean, I have to agree.
I think it's super delicious.

I think she definitely nailed it.

You know,
all the components are good.

The stems are...
Even how she treated the stems.

Yeah.
They're really nice.

The leaves are really nice,
and then the root itself,

that gives all the heat
and the flavour.

So, yeah, she executed it perfectly.

We all know a steak tartare, yes,

you know, much like crab salad,

can be a bit underwhelming.

It can be a bit ordinary,

but it's like no tartare
that I have ever eaten.

I've got to say,

the stems, the leaf
and the actual root itself -

there's a lot of wasabi in that dish,
but yet we weren't sort of,

you know, choking or coughing
or whatever, you know?

I mean, we weren't here
in Billie's season,

but I think we're beginning
to see why Billie won.

Alright?

Let's do it.

Well, today you were given the
chance to take a stab in the dark,

or stick to your guns...

..and the results had to be seen
to be believed.

Hugh, were you impressed with some
of this food that you saw today?

Yeah, absolutely.

I always get excited to see
what people cook,

and today what you guys came up with
was super fun.

Please give it up for Hugh Allen!

(APPLAUSE)

Right, Aldo, Billie.

It was a clash of the titans,

after Julie played her pin,

and left two of the greats
to duke it out.

Whatever the outcome of this battle,

you both gave your all,

and you should both be
very, very proud.

Aldo,

your crab salad was delightful.

It had no faults,
but at this stage of the game,

you need to be pushing the envelope,

every single cook.

So your safety came down
to whether Billie's dish

brought the wow factor.

Billie, your tartare
was loaded with wasabi.

It was in every single element.

But it wasn't offensive.

It was fresh
and it was considered.

The tempura leaves
were a stroke of genius,

and if we had to describe your dish
in one word,

the only one that does it justice...

..is "Wow!"

Which is why, I'm sorry, Aldo,

but you're going home.

Oh, please!

Don't be silly.

Aldo, there's no doubt about it,

coming back a second time
has clarified the direction

that your cooking has taken.

You've steered it towards food
that fills the heart and the soul.

Your passion, your drive,
your love for your culture,

and the joy that you put on
every single plate is infectious.

Whatever it is that you want to do
with food going forward,

your future is so damn bright.

I'm so proud and happy of
what I've done,

and, come on,

I met...

..those ones.

Plus, I had the chance
to meet you guys.

It's been insanely great,

and I'll take the best part
of all this competition,

which is the love and friendship,

and something that I've never
had outside of this world.

That's what this pressure cooker
has brought to me now,

another layer of friendship,
which they're going to be for life.

There is nothing better.

That's the value of life.

Good people around.

Also has the biggest heart that I
have ever encountered in my life.

He is the most passionate,
genuine and generous of person,

in spirit,

and in every way possible.

He's picked me up so many times,
and kept pushing me forward,

and I have to thank you for that.

I know he's going to be
in my life forever.

I feel so loved and supported,

and I'm just absolutely
in awe of you.

Mindy, I love you.

(SIGHS)

We've loved every single minute
in this kitchen with you,

but now it's time to say goodbye.

Absolutely. Thank you so much.

It has been a pleasure.

All the best, mate.
Just, like, thank you.

Jock, amigo.

Thank you so much, guys.
Nice meeting you.

Well done.
Thank you.

Love you lots!

Smash it, smash it, smash it!

At the end, it's a happy time,

because if I'm going to think about
it, what I'm getting out of it here,

it's more important than anything -

friendship, and people that are
going to be forever in my life.

Let me get out of here.

Aldo!
Love you, Aldo!

That means more than a quarter
of a million dollars to me.

Give it up for Aldo!

(CHEERING AND WHISTLING)

It's just beautiful
that you've got...

..people that you can
actually call...

..family.

VOICEOVER: This week on
MasterChef Australia...

Oh! Are they... They're lit up.

..the road to finals week...

..will have a few...

..obstacles.

Like, what the hell is that?!

So, so much pressure today.

Oh, that smells so good.

Who will power through...

JOCK: That is stupendous work.

MEL: Well done.
It was bloody delicious.

..and make it to the top five?

Captions by Red Bee Media