MasterChef Australia (2009–…): Season 2, Episode 18 - Invention Test 3 - full transcript

Last week on
MasterChef Australia.

Now is the time
to unleash.

Callum faced off against celebrity
chef Philippa Sibley.

One of the best things
I've ever done.

And the MasterChef journey
ended for Kate and Adele.

I am proud with
what I've done.

Tonight, 20 amateurs begin the week
thinking outside the square.

What dark horrors lie inside
the mystery box today?

Then, they face
the invention test.

Come on, guys, chop, chop,
let's go.

But, will the pressure prove
too much for some?



It was like all eyes were on me
for some weird reason.

I don't like it.

At stake for the winner, the chance to work
alongside the country's greatest chefs,

a book-publishing deal,

one hundred thousand dollars to make
their culinary dreams reality,

and the title of Australia's
next MasterChef.

This morning we wake up,
brand new week,

forget about the challenge, first things
first, Courtney's 30th birthday.

Happy birthday to you...

Never in my wildest dreams would I have
thought I'd be spending my 30th birthday

at the MasterChef house.

And turning 30, I guess it's a good
point to say,

now's the time to move on
with something new.

Welcome back
to the MasterChef kitchen.



You're standing in front of
a little box.

It is the Mystery Box.

It's easy to follow a recipe,

to reproduce a dish, but to create a dish
from what's inside there,

that's the true test of
a good cook.

Your dish needs to stand out.
It needs to seduce us. Why?

Because we will only taste
five dishes.

From those five dishes,
we'll pick just one winner.

If you win the Mystery Box challenge,
your prize will be to choose

the core ingredient that everyone
will have to use

in the invention test
later on today.

So, now, time to reveal what dark horrors
lie inside the mystery box today.

Providing there aren't frog legs,
snails or foie gras

in the mystery box, I'm gonna
be a happy little chicken.

Lift your lids.

Nice.

Your brains must be running
a million miles an hour,

trying to think of combinations.

What are you gonna cook?
How are you gonna wow us?

Beautiful duck breast, raspberries.
Pinot, lavender, fennel, dark chocolate.

Bacon and red cabbage.

And of course, underneath
a little pantry of ingredients.

You don't have to use them all,
the choice is yours.

So like fragrance of that lavender
on the wing of that duck,

let your imagination take flight,
and bring us a dish that will delight us,

and ignite our desire to see this as
one of the five dishes we'll taste today.

You know, there's all these
things churning in my mind,

you know, sweet, savory,
sweet, savory, so...

there's a good mix of things
to do sweet and savory.

Right, guys, you have 45 minutes
to produce the most beautiful dish ever.

Your time starts

now.

As always, my force of habit is to
keep it simple.

45 minutes doesn't leave me
much margin of error.

So the dish I'm going to cook today is
glazed duck on a bed of seasoned cabbage

with a raspberry sauce.

There's nowhere else I'd wanna be
for my thirtieth,

and I'm really happy to be
spending it here.

I decide to cook pancakes
with raspberry cream

and a lavender praline.

When you say pancakes, they're not
crepes, they're not thin...

- No.
- They're gonna be that sort of American style.

I've separated the eggs and I've whisked
the egg whites

to try to get them a little bit
light and fluffy.

I look at that as a batter and I go,
that looks absolutely perfect,

that will bubble up beautifully.
Good luck, Courtney, hope it works well.

I really wanna cook dessert today.

Matthew. So what are you doing?
What's the dish?

I am doing a lavender infused
burnt English cream

and also in a eggshell.
- These little eggshells, I love it!

I'm just gonna serve one in a little,
in a glass with some macerated raspberries.

Serve it on the bottom, egg, sitting
in the raspberries.

I'm looking forward to see that. I mean,
it's important that that membrane comes in.

Wow, Matthew, get on
with your custard.

Cheers.

Fiona, what are you cooking today?

Look, I'm just gonna go with my gut,
which is telling me chocolate and raspberry,

so I'm making kind of like a chocolate
ganache tart, but I'm actually gonna

do a lavender cream as well,
and I think it will be yummy...

You have half an hour to go, I'm concerned
if you're gonna have that

blind-baked in time.
- No, it should be okay,

I'm testing a little one.

Sounds delicious, so you've picked
a straight road,

but it's all gotta be perfect.

- Hello.
- Skye.

Are you creating something
beautiful for us today?

I think so. Basically I'm gonna do
crispy duck with raspberries,

that will be marinated in a lovely
red wine sauce.

And what are you doing in the pan?
You're putting fennel fronds into the oil?

Yeah, just a little fennel fronds,
I quite like that, I quite like fennel,

there's a little bit of flavor and also
a little bit of texture in there, so,

that'll be quite nice on a salad.
- Where did you pick this idea from?

- I just thought of it just now, so...
- You're so creative, Skye.

Thank you.

- See you.
- Goodbye.

Wow, first challenge of the week, mystery
box, we've got a nice mixture

of sweet, you know, dessert,
and savory.

And it smells lovely in here.
Good start.

It's a great start to the week, I think
there are some really beautiful dishes.

Matthew, he's done like
egg custard in a shell.

If it will come out for him,
I don't know,

he's taken the inside of the egg out,
he's made a lovely sort of english

lavender custard, I think it's gorgeous,
see how it comes out.

Gary, Claire's doing a really
simple dish,

but hopefully dish that's going
to taste amazing.

I think this plays into Claire's hand,
she loves this type of food,

she loves to take a simple protein like duck
and cook it really beautifully

and just pair it up with a number
of ingredients

that to her just create a nice simple
fresh dish.

What about Skye?

Yeah, look I like her ideas, you know,
Skye's actually a good technician,

when it comes to cooking duck perfectly,
I reckon she'll take it out in a breeze.

And she's fried off these little fennel
fronds to boost the flavor.

I love that sort of stuff.

As always, time flies
when you're having fun,

you have 15 minutes to go.
- Go guys, chop chop, let's go.

Carrie.

- Hi, George. How you doing?
- How are you going?

So doing a chocolate and
raspberry souffle,

and I'm going to do a lavender cream
to pour in the middle.

I love a nice souffle.

Very fussy though.

Very fussy souffle.

It's gotta be really soft in the middle,
it's gotta have a kickass flavor of chocolate

and it needs to be punchy, sweet,
hit all the right notes.

- So, fingers crossed. Thank you
- Good luck, Carrie.

Don't underestimate the advantage of
taking out the mystery box challenge.

It'll set you up for the win, and put
the rest of them behind you.

You have five minutes to go.

That's right guys, five minutes to go,
ding ding, first round, come on.

You're used to it by now,
again we're down to the wire,

one minute to go.

- No fingerprints on the plates!
- Come on.

You have 10 seconds to go.

00:10:07,580 --> 00:10:08,580

00:10:08,780 --> 00:10:09,780

00:10:09,980 --> 00:10:10,980

00:10:11,180 --> 00:10:12,180

00:10:12,380 --> 00:10:17,352
That's it. Tools down.
Step away from your benches.

You've just had 45 minutes
to complete today's mystery box.

We're gonna taste the five dishes
that we believe are the best.

When we call your name out,
please come forward.

The first dish up to the tasting
table belongs to

Matthew.

I'm really really happy with my dish,
I feel that it looks amazing

and I just hope the judges
think the same.

Burnt Lavender Creme Brulee
with Macerated Raspberries.

Okay. Dirty glass.

Very dirty glass actually.
Can I ask a question,

did you sterilize the egg?
- I cleaned out the inside of it,

and washed out...
- You didn't...

sterilize the outside? Cause an egg
comes out of the chicken, doesn't it?

It does.

Let's try.

I get what you try to do.
You try to make a brulee

without it actually going into the oven.
What you've done there,

is not cooked for long enough or there's
not enough eggs in there,

so it's not thick,
it's soupy.

I wanna congratulate you on the flavor.
It is runny, but it tastes really good.

I get lavender and it's beautiful.
It's got a good balance of sweetness,

it's tasty. So well done mate, good stuff.
- Thanks, George.

The reason why you're standing here is
because that looks

magnificently outlandish. It's a mark of
you, again, thinking about how you

plate the food and try to do something
different, which has to be commended.

Thanks, Matt.

I put up what I felt was a great dish,
I went out on a limb,

and I wanna do show them something
different and excite them.

The next person's dish we'd like
to taste

is Claire's.

- You sure?
- Come on, Claire.

Not expecting, mind, be one of the dishes
that's tasted today.

Definitely not expecting that
at all.

Duck
with Pickled Cabbage and Raspberry Syrup

It's one of the ducks in the room
that's cooked almost perfectly.

You've rendered the fat beautifully,
it's nice and pink on the inside,

put on a very simple pickled
cabbage,

so you get this nice sort of sourness
that breaks the fat in the duck,

and then you get that lovely sort of
raspberry sweetness

in that syrup or vinaigrette
on the outside,

so I think that's clever cooking.
- Thanks.

I can't believe it. I'm pinching
myself, but I'm rapt.

The next dish that we'd like to taste

belongs to Skye.

I looked down at my dish
and even if it was a mad scramble,

I'm definitely proud of the way
it looks.

Crispy Duck
with Red Wine and Raspberries

Rock and roll, Skye.
Rock and roll.

It's delicious. I mean, perfectly cooked
duck, a sauce that is gorgeous,

I think the sauce is just what
brings it all together,

but what I love most is these fennel tops,
they're crispy, they're flavorsome,

and they add some great
flavor there.

A really clever dish,
well done, Skye.

Thanks very much.

I get some fantastic comments, I mean,
that feels really, really good.

Next person to face
the judges is

Fiona.

I was nervous, I was really nervous,
I felt, oh my god,

what if they find something wrong with it?

Chocolate Ganache Tart
with Lavender Cream and Fresh Raspberries

This for me is the
standout looking dessert.

Cause it looks immediately like you
wanna dive straight in.

The shortness of the pastry, which has
kind of shortbread crumbliness to it,

the intensity of that dark rich
chocolate ganache

means it has to have some cream
to loosen it up.

Tastes like butterflies just wandered across
a lavender pinch and then

come across and wandered across
the cream,

it's got a real wafts of lavender,
which is beautiful.

Well done.
- Thank you.

Part of me was really hoping
that I might win this.

Yeah that was a little bit of,
you know, pat on the back, going on inside.

The last dish we'd like to
taste belongs to Carrie.

Oh boy.

To be picked out of 20 dishes
to be tasted today,

I feel really, really good.
Really positive, really happy.

Chocolate and Raspberry Souffle
with Lavender Cream

Right.

It's a really nice chocolate souffle.
It's really light.

But what's really clever about this souffle
is just the subtlety of that lavender cream.

And it does something extraordinary
to that chocolate.

Just sort of lightens it
and sweetens it up slightly.

So yeah, really good, and it's nice
to see a big smile on your face. Well done.

Thanks, Gary.

To receive positive comments just
made me feel so, so, so good.

Well we've tasted the five best dishes
in the mystery box challenge.

In the end, we had to deliberate,
and we deliberated over two dishes.

A sweet and a savory.

Those two dishes belonged to

Skye

and Fiona.

Fiona, that was lovely.
Really, really nice.

And the chocolate ganache was absolutely
smooth as silk.

Loads of cream, nothing wrong with that,
is good for your waistline.

Skye, lovely tie-in of all those
ingredients.

You cooked that duck
absolutely perfectly.

Standout though, that tied all those
things together, was that sauce.

Really nicely done.
Fantastic job.

Thank you.

However, in the end, we can only
pick one dish.

And the winner is...

The winner of today's Mystery Box
challenge is

Skye.

I am absolutely blown
away.

I mean, I just literally want to jump out
of my seat to one of these.

Skye. Very rare in this kitchen
with three pernickety people

Gary, George and myself are always looking
what could be just a little bit better.

Negatives on your dish?
None.

Yay!

Yes. Fantastic.
Fantastic.

If you felt like you failed
to impress in the mystery box challenge,

you'll get another chance in today's
main challenge, which is the invention test.

If you win today's invention test,
you get to cook off

against one of the country's
top chefs

in the celebrity chef challenge
later on this week.

If you win that, you win
immunity.

Huge advantage, if you win,
you get the coveted immunity,

which can save your backside
in this competition.

We're looking for one winner.

But we're also looking for the three
least impressive dishes of the day.

You know, you've got to perform in these
things. End up in the bottom three,

and you'll face elimination and could
be going home.

I bet you're itching to know what the theme
is for today's invention test,

and it's an absolute doozy.

It's probably the fastest growing
cuisine in Australia,

spices are central to this cuisine.
The theme for today's invention test is

Indian.

No.

I was born in India. We grew up in
a spice shop.

I'm excited that I've got the opportunity
to show off my Indian talents.

Jimmy, we're expecting big things
from you today.

This is an interesting challenge. We ask you
to create a dish that evokes

the essence of India.

Of course what you need to know now
is what the core ingredient is.

Skye, you've earned the right to pick
the core ingredient from the pantry,

and reveal to the rest of the contestants
what they have to cook with.

- You ready?
- Absolutely.

Let's go into the pantry.

I'd love to see a core ingredient
which was health-based,

or something that's really quirky,
that noone else knows how to use.

Skye, you have three core ingredients
to choose from.

And the first core ingredient is

chicken.

Okay.

Let's have a look at your
second choice.

And it is

goat.

Oh, really? Wow.

The third choice is...

Be something good!

Pulses.

Chickpeas, yellow split peas,
and two types of dal.

A black dal, and a white dal.

Skye, brain's ticking away, but you
have to make a decision,

you've got three core
ingredients to choose from,

chicken, the goat, and the pulses.
Very, very crucial decision.

Skye, what's it going to be?

It's a really difficult decision for me,
I'm looking at the goat,

I'm looking at the pulses,
I'm looking at chicken.

I've gotta make a decision
really quickly.

I was sure that it was something weird
or vegetarian that she'd picked there, so

everyone was a bit nervous about what
Skye might come out of that pantry with.

Skye, which three ingredients
did you have to choose from?

I had to choose from
chicken, and also pulses,

and also goat.

I'm fairly confident she's picked pulses,
she's healthy person,

she's gonna go for something like that,
I'd be very surprised if a meat is picked.

I've chosen

goat.

I would never pick that
in a million years.

But maybe Skye's cooked goat in the past,
I know Greek boys are gonna be at advantage,

cause Greeks love to eat goat.

Skye had leisurely five minutes
in the pantry.

You, on the other hand, to choose
your ten ingredients

have somewhat more frantic
two minutes.

However, you'll be allowed an unlimited
number of spices to choose.

Your two minutes start now.

I've never made a curry with just
ten ingredients.

My signature dish had 45
in them.

I've got the curry in mind
that I'm gonna make,

I need to get all the tomatoes,
onions, ginger and the garlic.

That's it. Time's up guys.
Out of the pantry, let's go.

Skye has picked goat as the core
ingredient for all of you to cook with.

You've each been into the pantry
and picked ten ingredients

and as many spices as you wanted
to create a gorgeous Indian-inspired dish.

Your time starts now.

- This is the invention test.
- Your time starts now.

We've got ninety minutes, to cook something
with our core ingredient, goat.

The bottom three in the challenge
will go into an elimination,

and the winner gets the opportunity
to go against the celebrity chef

and hopefully win an immunity.

Everyone was probably expecting
that I would choose pulses

for the key ingredient today, but
I'm really excited about the goat,

I just hope I can pull it off.
We'll see.

I've decided that I'm gonna make a dish
called Goat looks at sweet cardamom curry.

It's using a goat loin, and then I'm
combining that with a sweet cardamom curry.

- Jimmy.
- George.

- What are you cooking for us?
- It's a spicy goat curry,

what it is, it's got tomatoes, onions,
it's got all sorts of spices,

I've got more spices under there,
I've gotta take them out.

My dish is a Parsi goat curry. It's a goat
curry cooked in a tomatoey based sauce,

but at the end you finish it off
with fried paneer.

Paneer's an indian-styled cheese, it's like
a cottage cheese, if you've gotta explain.

It's got a sort of consistency of haloumi,
it's a bit squeaky.

Can I tell you, you're the one to beat,
expectations are high.

I love a good curry. So far, every curry
you've made, I've loved.

It was like all eyes were on me
for some weird reason,

maybe because I was the
only Indian in the room.

The dish that I've decided to make today
is what I'd call a light goat curry

with three-flavored frozen yoghurt
and some papadam praline.

You know, I think there's two parts
to this challenge,

one is the Indian part and the other
part is the invention, and I think

invention's pretty important. If I'm just
making a curry, it's not very inventive.

Indians been making them for years,
so, gotta invent something,

and this will be three different flavors
of yoghurt with a praline

for some crunch.

Today I've decided to make
a palak goat.

I need to blanch the spinach
and then blend it.

Indian is not my thing, of course.

- Courtney.
- George, Gary.

- Bread?
- Naan. Naan bread. Yes.

Naan bread. Wow.

What are you cooking for us?

I'm making a goat salad.
Mix up some spices with

some fried eggplant and some yoghurt
and dress the goat in that, fry it off

I may do little hors d'oeuvres
on the naan bread with some sliced goat

and the yoghurt dressing on top.

- Good luck.
- Thank you.

I'm going to try and cook a lamb curry,
and I'm gonna treat it like lamb.

I've cooked a few lamb curries before,
so I'm hoping that goat and lamb

are interchangeable.

So who do you like in the room?

I abso... I mean, look, Jimmy is the master,
I'm excited to taste his.

The guy I like, George, is Jonathan,
he's putting some thought into it,

he's actually making a sorbet,
or an ice cream, out of the yoghurt.

What do you think of that?
- Love it. Absolutely love it.

And he's thinking about textures. He's
thinking about hot, cold,

and that is really thoughtful.
- So he's got hot curry,

and cooling yoghurt sorbet,
sounds absolutely delicious.

Half an hour down,
and one hour to go.

Come on, guys.

Callum, tell us what
you're cooking.

I'm just doing a goat curry with
saffron rice and raita,

but I'm gonna try and make it
really,

sort of fusion with modern Australian
in the way I present it,

I'm not gonna present it
as usual.

What does that mean?
Tell me what.

So I'm envisioning it with rice
having like little mounds of rice

and little mounds of the raita,
and sort of just

leaving a lot of sauce behind and just
having little piles of the goat

and plate with some herbs.
- Sounds very styled, doesn't it?

Yeah. You know what, just be careful.
It's all very well being styled,

but you don't go back to restaurants
for stylish food,

you go back for
tasty food.

If there's ever time to spice things
up in the MasterChef kitchen,

it's now. You have 45 minutes
to go.

Come on, guys, you need to be
cooking like a Bollywood dancer. Let's go.

Dominic. How are you going?

- Not too bad.
- What are you cooking?

It's a madras-y style sort of curry,
a lot of dry ingredients to begin with.

- Have you made it before?
- Yeah I have. Not with goat though.

There's thirty minutes to go.
And I'm gonna put a dish up,

I taste the goat, and...
it's chewy.

So I'm worried it's not gonna
break down in the next half an hour,

so I'm not sure if the dish is
gonna be any good or not.

I think I should finish in time but
after Gary and George have spoken to me

I'm now a bit nervous, because the way
I want to present the dish they weren't

overly happy about.

But I think I still have to because
otherwise it's just going to be

a really basic curry.

A little bit frantic, I've got a few things
ready, I'm about to start plating them up,

just gonna put in extra naan bread in,
just as the judges wanna try something

as they're coming around.

Spice girls and spice boys, it's now
curry in a hurry,

you've got 15 minutes
to go.

I'm thinking, well, at this point I've
got a dish,

there's not much to the dish,

but I'll have something plated up for
the judges at least.

I definitely had an advantage coming
into today's invention test,

but also a lot of added pressure,
ten minutes to go,

and I am out of control. The bench
is an absolute mess and

I'm feeling really, really embarrassed
at this point that there's a possiblity

that I might not even get
the dish completed.

Now's the time to twist the throttle
on the world's fastest Indian,

you have five minutes to go.

Come on, guys, let's go.

At this point I'm actually feeling
great, I've tasted my curry,

it tastes fantastic.

My only concern at this stage is whether
the goat's soft enough.

You're down to the wire, you have
thirty seconds.

Final touches, come on, guys.

You have five seconds.

00:30:58,493 --> 00:30:59,493

00:30:59,693 --> 00:31:00,693

00:31:00,893 --> 00:31:01,893

00:31:02,093 --> 00:31:06,347
That's it, tools down,
step away from the benches.

You've all just completed an
Indian-themed invention test.

Using the core ingredient
of goat.

Right, now it's time to taste.

And for the main event of the
evening, Jimmy.

From Bombay. Come on, big boy.
Get down here.

We're excited, come on.

It all comes down to this. Just these
three guys,

and they've got that look in the eye.
They wanna hammer me on this.

So I'm hoping, this is one of the
best goat curries I've ever made.

Balti Parsi Curry
with Crispy Paneer and Parata.

I've cooked a Balti curry. I've made it
slightly Parsi style

so richened it up by bringing some fried
paneer in there, which is an Indian cheese.

- What's this one?
- That's pan-fried goat.

Look, Jimmy, for me this is like
an overcooked

piece of meat with a bit of spice on the
outside, you know, a bit of a mistake.

I don't like it, it's dry and...

But this, on the other hand, this is
absolutely gorgeous, love it.

Really, really exceptional.

It's great. Really, really good.

A real harmonious balance of spices,
I love the paneer, reminds me of haloumi,

it's got that sort of squeakiness,
and I think it's great addition.

- Exceptional. Well done, Jimmy.
- Thanks.

My concern is you may well have put
the best curry in front of us.

Your chance of winning this challenge
was stymied by that goat on this plate.

Thank you, Jimmy.

Walking back, the sense of relief is there,
they've tasted my food,

they've given it some great
comments,

I'm just not confident it's gonna be
the one that wins it.

The person whose dish we'd like
to taste next

is Joanne.

Palak Goat.

Palak is spinach that is blended with
a few spices and ginger, garlic and chilli.

I'm sorry.

The meat is chewy. It's mounted with loads
of spinach puree.

It's not a great dish.
It's not one of your best, Joanne.

I know I'm going into the
bottom three.

It's obvious.

Callum.

Goat Curry
with Saffron Rice and Raita

I'm not that excited about eating
that, I must be honest.

So without...

decimating your dish and telling you
that I really don't like it

in all these little bits and pieces.

I don't like it.

Okay.

I'm relatively certain that I'm gonna
be in the bottom three today.

Next up is Jonathan.

I've decided I'm gonna
think positive,

talk positive, and hopefully get
positive remarks.

That's all I'm thinking when I
go up to the judges.

Spicy Red Goat Curry
with Indian Spicy Frozen Yoghurt

That is a dead-set ripper dish.
The heart of it is this beautiful

west coast Mangalorean curry
that's got loads of acidity,

loads of curry leaf, the goat.

And then, those little

bitter

praline moments.

And that smooth, slightly icy
yoghurt ice. Fantastic.

Great dish, great idea,
that, Jonathan, is a potential winner.

- Well done.
- Thanks.

I'm stoked with the comments.
Almost buzzing, you know.

Win or lose, I'm happy
in this challenge.

Well done, Jonathan.

It's fantastic.

The next person we'd like to call up
is the only father in the room,

PapaDom.

I'm certain at this stage my curry
is gonna be really nice.

I'm actually feeling pretty confident.

Goat Curry Madras Style
with Rice

That is a very heavily spiced
curry

and it's raw.

It's got no subtlety, and even though
with a vindaloo you're expecting a good

wallop of chilli, I actually don't get
that wallop of chilli.

So you haven't hit the mark there,
you really haven't,

it's not a good recipe.

The tasting and their reaction was just
out of blue like a smack in the face.

Next up is Matthew.

I just wanted to run away,
I didn't want my dish tasted.

Goat Curry
with Saffron Rice

Looks terrible.

A huge amount of chilli,
huge amount of saffron,

it's just, there's no love. Absolutely
no love, and I'm disappointed in you,

cause I know you're better than that,
and I know you're a great cook.

You just need to start thinking about
how you're gonna translate your passion

into whatever genre it is.
Yeah?

This curry has just pulled the wind
out of my sails

and I'm worried that I could
be going home.

Next up to the tasting table
is Courtney.

Naan Bread and Spicy Goat Salad
with Yoghurt Dressing and Mango Kulfi

A slightly creamy eggplant and beautifully,
beautifully, beautifully cooked goat.

Big tick for the kulfi, big tick for
your indian souvlaki,

big tick all around,
happy birthday.

Thank you.

I mean it's always nice to hear
positive comments

and it's nice timing on my birthday.

Please bring your dish up,
Skye.

Although I had an advantage of choosing
the core ingredient today,

I'll just be happy to get a pass.

Goat Looks at Cardamom Curry

What I really love is the
fragrance

that comes out of these curry leaves
when you fry them.

I love the tomatoes, they've got this
real sort of sweetness to it,

and that little paste on top
is sweet. Good job.

I'm partially relieved because I haven't
been absolutely slaughtered,

I'm also a little bit disappointed in myself
because I feel that I could have

performed better today.

Thanks, Petey.

Well, we've tasted all of your
Indian-inspired dishes.

We've made a decision.

We've picked a winner, and of course the
three least impressive dishes of the day.

If you're one of those unlucky three
there is a very real chance

that you're gonna go home.

Of course the winner

as you all know, will get the opportunity
to cook off

against one of Australia's
finest chefs.

If you win that, you get
immunity.

An immunity that could save you
in this competition.

Extremely hard decision to make.

If I call your name,
please step forward.

Well, we've tasted all of your
Indian-inspired dishes.

If I call your name,
please step forward.

If I'm not called up, I will
be very disappointed with myself.

Jonathan.

Courtney.

Jonathan, Courtney, you cooked
the two best dishes of today.

Really happy, and there's so much
pressure relieved

that they've actually liked
what I've come up with.

Look at those two offerings
you've put up.

At different ends of the scale.
Jonathan, that wonderful technical

intelligent technique-driven dish
that tasted delicious.

Courtney, two dead-set delicious,
lick the bowl, come back for more,

demand a second serve, thank you
very much indeed.

All round great dish.

Sadly, there can only be
one winner.

The winner

is Jonathan.

First thing that came to mind, wow,
I'm gonna go against the celebrity chef.

This is gonna be awesome.

Jonathan.

A magnificent win, and you prove that
you do have the ability, the knowedge,

and the skill not only to win an
invention test,

but also potentially to win
this competition.

Courtney, I'm sorry we couldn't give you
the birthday present

we would have loved to give you.

A big applause for you, not for
the thirtieth year,

but for those two dishes. Well done.
- Thank you.

Thanks mate. Cheers.

With the roses also come the thorns.
We also have to name

the three contestants who've cooked
the least impressive dishes today.

Dom.

I accepted that I was
in the bottom three.

It's a pure ripper. I certainly
deserved to be there.

I was just sitting there starting already
to try and steel myself

for whatever was gonna come.

Joanne.

I'm not surprised.

I deserved to be there.

Matthew.

Noone wants to be in
an elimination challenge,

because it means that there's a chance
that I'll be going home tomorrow.

Callum.

Hair's breadth today.

You're a good cook, but you're not
that good a cook.

Callum, and the rest of you,
you're safe, you can go home.

I'm really happy to be walking out
of the MasterChef kitchen as a winner.

But at the same time, I'm upset to be
leaving Dom, Joanne and Matthew.

Matt's my roommate so I'm really
upset that he's here.

Dominic, Joanne, Matthew.

There are very clear reasons why we've
picked you as our bottom performers.

Dominic, raw spices, heavy-handed, not
really the vindaloo that we're expecting.

- Joanne. I think you know.
- Of course I do.

No real blend of flavors, which went to
spinach, the spices just didn't make sense.

And Matthew. Gee.
It looked awful.

Grey.
- Terrible.

Terrible.

So tomorrow, see you here
for the pressure test.

Dominic, Joanne, Matthew, go home,
rest up, and get ready. Thank you.

Thank you. Thank you.
Good night.

I'm not used to being in
such a powerless position.

One of us is going home and
it's going to be really, really tough.

I'm feeling quite drained. I just wanna
get home, sleep,

so that tomorrow I can come back and
fire on all cylinders.

Tomorrow night on
MasterChef Australia.

This is it. This is your
last chance.

Matthew, Dominic and Joanne
face off in the pressure test.

I'm in a bit of trouble.

It's a race against the clock
to keep their dream alive.

I've got so much to do.

And to recreate the best
black forest cake.

This cake not only has to taste beautiful
but has to look gorgeous.

The reality is that one of us will
be going home today.