MasterChef Australia (2009–…): Season 2, Episode 28 - Elimination Challenge 4 - full transcript

Last night
on MasterChef Australia.

This week's team challenge
is a cracker.

Two teams cooked for two families
and special guest judge Curtis Stone.

I think the red team has done
a great job, but this is MasterChef.

And in a MasterChef first, both teams
tied and shared the reward.

It's a dead heat.

But the four least impressive
individuals

were singled out for
elimination.

If you go home after this,
your dream, is just shattered.

Tonight, Callum, Carrie, Jonathan
and Phillip fight for their lives.

This is a sudden death
taste test.



Together they have 24 chances
to keep their dream alive.

Your future in this competition depends
on getting the ingredients right.

Just really hoping I don't
stuff it up first round.

You find yourselves here
facing elimination.

One little slip up
and you could be gone.

Carrie, Jonathan, the dessert
was the problem.

Peaches cry out for cream.

I'm really disappointed that Carrie
and I let the blue team down,

so we're just gonna have to
face the consequence.

Phillip, Callum, that frittata
just didn't cut it.

The reason Phillip and myself are here
is because the entree wasn't up to scratch.

It wasn't presented well enough
for this competition.

Now is the time to drive in
the stakes.

Stand by your bows and hold fast
in the face of the enemy.



You are gonna need every ounce
of your concentation, focus, experience

for this next challenge.

Go upstairs, gather yourselves,

and we'll see you back down here
a little later.

Good luck, guys.

This is my last chance. If I stuff this up,
I'm going home.

I'd love to own my own
restaurant one day,

and the further I get in this competition,
the more opportunities are gonna

open up to me and the more
I'm gonna learn, so

I really don't wanna be
eliminated today.

None of us want to go home.

I think all of us are gonna go into this
fighting, determined.

This is my second elimination,
and nothing can prepare you for it.

I've got a long, long way to go,
and I really want the opportunity.

You're not fighting against one another,
you're just competing against your own self.

This is my third elimination.

Going straight into it with
a clear mind,

I'm coming out of this
on the other side,

and I'm staying in the
competition.

I've always wanted to open
a restaurant,

I've been cooking for ten years,
and now's the time

to learn a load
and make my mark.

Suck to go home this early,
wouldn't it?

The reason why I entered this competition
is because even as a little kid

I had a huge passion for food.

I really want to follow that dream,
and then one day,

hopefully, open up a restaurant
under my grandmother's name,

Ellenny, who gave me the passion
for cooking.

Good luck. Good luck.

People from the blue and
the red team

both get to share in the
reward lunch at Sailors Thai, and

I'm really looking forward to this.

We made it.

We made it.

Good afternoon, guys.

My name is Ty Bellingham, I am the
head chef for Sailors Thai restaurant.

And you're going to be dining in the
traditional fashion of a Thai banquet meal.

The entree comes out and we've
got prawns and betel leaves,

oysters, and we've got
chicken in eggnets.

It is beautiful, and it hits
the spot well.

Main course comes out,
turmeric fish curry,

caramelized pork hock,
spicked spatchcock,

and beef ribs in
coconut milk.

This is an absolute joy.

I'm not actually happy
sitting there today.

All I can think about is Phil.
It's his birthday.

I just don't know what I'll do
if I don't see him at the house tonight.

This is the first time four people
have faced an elimination,

so I'm wondering what they
might throw at us.

This is a sudden death
taste test.

Put one foot wrong
and you'll be going home.

There are 24 of
the most important ingredients

sitting on this bench
right now.

If you want to survive
in this competition,

you wanna hope that
you know them all.

Shit.

It's going to be hard.

It's time to find out the dish
that holds your fate.

George puts a big red pot
in front of us.

I can definitely smell
seafood of some variety.

This is how it's gonna work.

You get to look at the dish,
you can smell it,

you get to taste.

If you name an ingredient correctly,
then it moves onto the next person.

They taste, they name
the ingredient,

if it's correct, it goes to the
next person.

And so on, and so on,

until one person names
an ingredient incorrectly,

then they're out
of the competition.

Carrie, may you do the honors
and lift the lid on the pot.

The first thing I noticed,
seafood.

Seafood, seafood,
lots of it.

And you can see other ingredients
going on in the dish.

And I know that there are gonna be
some ones that are not so easy.

Guys, any ideas
of what it is?

It's a fish stew. You know
what type of fish stew? Jonathan?

- Bouillabaisse?
- Bouillabaisse? Yeah. Spot on.

The classic French
Mediterranean fish stew.

It's delicious.

I'm relatively comfortable
with the bouillabaisse,

and I'm pretty sure that I know what the
ingredients are that make it up.

I've sort of flicked through them in recipes
and that sort of thing,

but I've never cooked one.
Never even eaten one, so

it's a little bit concerning.

Phil, you're first up.

I hate to lose, and I can't
let this one go.

I have to survive.

This is a sudden death
elimination.

The first person to name an ingredient
incorrectly will be eliminated.

There is literally no room
for error.

I'd like to say mussels.

Mussels.

Black mussels are in
the bouillabaisse. Well done.

Jonathan, step up to the bouillabaisse
and taste.

First thing I do is taste
the sauce.

I want to start thinking about what
could be in the sauce,

but I'm gonna name one
of the obvious visual ingredients.

Scallops.

Scallops.

Scallops are in the bouillabaisse,
Jonathan. Well done.

It's my turn.

I'm focused, but I'm petrified.

I might think I know the ingredient,

I just have to make sure what I see
and what I taste is what I say.

Carrie?

I'm gonna say prawns.

Prawns.

Prawns are in the bouillabaisse.
Well done, Carrie. Good job.

Callum, would you like to
come up and taste?

I'm really nervous because

with the pressure of the situation
everything that looks obvious

you sort of question yourself over.

Callum, name your first
ingredient.

Bayleaf.

Callum,

there's bayleaf in the bouillabaisse.
Well done.

What's the next ingredient?

Celery.

Parsley.

Flat-leaf parsley is in
the bouillabaisse.

Tomatoes.

Carrie, there are tomatoes
in the bouillabaisse.

Callum, please step up.

Seven ingredients have been
identified and seventeen

are left.

Good luck, Callum.

Callum, please name
your second ingredient.

Scampi?

What makes you say
scampi?

Relatively confident that that's
what these little guys are.

Scampi.

Jonathan.

Do you think Callum
is right?

Yeah, I think so.

Well, they're definitely not yabbies.

They are definitely scampis.

Well done.

Phillip, you're next.

Clams.

They are clams.
Well done.

I'm gonna say oil.

Jonathan, you need to be
more specific.

You need to tell us
what type of oil it is,

or you can name another
ingredient.

What type of oil?

- Yes.
- Are you serious?

Extremely serious.

I'm pretty certain for a Mediterranean
dish it's olive oil,

but I'm not gonna take a risk
on this ingredient,

I'm gonna find another
ingredient

that's gonna be a bit
more obvious.

Fennel.

Fennel is in
the bouillabaisse.

- Well done, Jonathan.
- Great.

I'm really feeling the pressure,
and I just hope

I don't slip up now.

You realize that if you name
your next ingredient incorrectly,

you're going home.

I'm gonna say garlic.

For just a split second
I second guess myself

after naming an ingredient,
and if it's wrong, it's too late.

- Carrie?
- I'm gonna say garlic.

Garlic.

You've got to be pretty
sure, aren't you?

Well, Carrie.

Garlic is in the bouillabaisse.

No good French cooking
would be the same

without copious amounts of garlic.
Well done.

Name the ingredient.

Onion.

There are onions
in the bouillabaisse.

Well done.

You've named twelve ingredients
out of 24.

Now we're gonna get into
tougher territory.

Phil, next up.

Fennel seeds.

Fennel's already been named.
You're sure?

I've found seeds in there, and I
picked them up, bit into them.

- Phillip.
- Yeah?

There are fennel seeds
in the bouillabaisse.

Well done.

The next ingredient
is fish stock.

Fish stock it is.
Well done.

Salt.

There is salt
in the bouillabaisse.

Callum, you're ready to name
your next ingredient?

I might pick up where Jono
went off before,

and say olive oil?

Are you sure?

No.

Why would you say olive oil?

In French recipes they would
generally use olive oil.

Your reasoning is sound.

There is in fact olive oil
in the bouillabaisse.

You have named sixteen ingredients
so far.

It's never happened before

on a taste test.

This is the furthest we've got.

Phillip,

it rolls around, and it's
your turn again. Let's go.

This process is so nerve wracking.

Your whole career and your dreams,
everything is on the line.

And all comes down to tasting
some miserable French stew.

Right, Phillip, you need
to make a decision.

I might have to take a step
in the dark with this one.

I can't get my head around it.

Come on, Phillip.

Make a decision.

I think I'm gonna go
white wine.

After I name my fifth ingredient,

George walks up and down
the aisle, looking at each cloche

and I'm just praying that
he's gonna lift one.

I'm a little concerned
at this point.

Jonathan, do you think
there's white wine in this bouillabaisse?

There's definitely an acid
in there.

After Jonathan's confirmation I feel
a little bit more confident.

Phillip.

I can reveal to you now...

I can't get my head
around it.

Come on, Phillip.

I think I'm gonna go
white wine.

Phillip,

I can reveal to you now

there is no white wine
in the bouillabaisse.

Phillip, I'm so sorry,
mate.

I feel shattered.

I feel a massive pain
in my chest.

I think it's probably my heart breaking,
but I don't know.

It's like a bad dream.

I can't believe it.

I'm pretty shattered.

I'm imagining what my grandmother
would say to me right now.

I know she'd say, you know...

I know she'd say she'd
be really proud

for how far I've come.

Phillip, you know what?

When you came on to this show.

The boy from Tassie.
Come on, Phillip.

It was a change for the good,
a new direction.

You've met some great people,
we've had a pleasure of having you here,

You're a lovely man.

And best of all, you've got
an amazing passion for food.

Phillip, we're gonna put you
out of your misery,

we're gonna show you
the remaining ingredients.

Leeks.

Tomato paste.

Orange zest.

Saffron.

Pernod.

John Dory.

Flathead.

And the last ingredient,

I'm surprised nobody
named it earlier,

pepper.

You know a chef
when you see a chef.

You will make it. It's been
a pleasure having you here, mate.

Thanks, mate.

Phillip, your time in
the MasterChef kitchen is over.

Walking out of the MasterChef
kitchen for the last time.

It's very hard.

It just... almost just wanna
hold on to the walls.

That's been

an amazing adventure.

Pity it had to end
so quickly, but

at the end of the day,
there's only gonna be one person left.

Sitting here, waiting to see
who comes down the stairs is

excruciating at the best
of times,

but knowing that my two best
friends are in this elimination,

and chances are Phil and Callum
are not coming back,

is even harder to imagine.

Carrie.

I'm the first to walk in
to the lounge,

followed by Jonathan,

and followed by Callum.

And when people realize
Phil has gone,

they're stunned. And you can see
the look of disappointment

and devastation
on people's faces.

Phil will be missed.

Phillip is like my
little brother.

It's his birthday,

and I had planned to get
him a cake,

and celebrate his birthday
with everybody else.

He's very dear to me.

Welcome back, guys.

I really wish Phil the best and I know
he's gonna do well.

And they're gonna rename
Tasmania Phillip Island.

Being back at home,
it's bittersweet,

but it's really good to see
my grandmother and my friends.

I love you so much.

I feel like I learned a lot
out of the competition,

it was the most amazing
experience of my life.

Cheers.

The game's never up, Phil.
I'm never gonna give up on my dreams.

Phillip is working as
an auditor by day,

but making pizzas at a Hobart
restaurant by night.

He dreams of becoming a presenter
on a TV food show.

Tomorrow night
on MasterChef Australia.

First up we're gonna have fun
with the American theme.

Gary and George take over the kitchen
for a super-sized MasterClass.

It's just gonna get people
begging for more.

Also on the menu, two classic
italian dishes with a twist.

Absolutely beautiful.

Plus, renowned chef Peter Kuruvita
untangles the world of crustaceans.

Welcome to some secrets.

And serves up two tasty
recipes for marron.

It's all about sensations,
that's what food's all about.