1 ANNOUNCER: Previously on MasterChef Australia... Are you ready? ..our contestants had to re-create... Wow! ..Anna Polyviou's Australian dessert of the year. That looks sick. Fiona's chaotic cook showed on the plate... Yeah, it's a bit off. Completely agree with you. ..and she was eliminated from the competition. Love you all to bits. Tonight, Billie, Jessie and John have a shot at immunity. You want to win one of these. But do they know their ABC? G. M. P. Hit me with it. The winner will take on a giant of Adelaide's restaurant scene. Duncan Welgemoed. This time the food is so good... It's delicious. Oh, my God. I want to eat every single bit of that. ..there's no telling what will happen. # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # Supertext Captions by Red Bee Media Australia Able 2015 JOHN: This is my first immunity challenge. If you win immunity, you've got an advantage over everyone. It basically buys you another week in the competition. I so want to win that immunity pin. BILLIE: Today I'm competing for the immunity pin for the second time. So exciting! Last week I lost focus in the egg challenge, but this week I'm going to keep focused and give it everything I've got. Look at that. Three bright-as-a-button contestants, happy and smiling. You should be! It's a good day. Chance to win immunity. Shannon, welcome back to the kitchen. Thanks, Gary. Is today the day, do you reckon? I've got a good feeling about today. Very good feeling. JESSIE: Getting the immunity pin would be a massive advantage. But I think the chance to be mentored by Shannon during a cook is even more of an advantage. You'll get to learn that little bit extra that could help you move along in the competition a bit more. The key is, less is more. Cook what you love to eat. And most importantly, listen to what I say. (LAUGHTER) The three of you cooked the top dishes for that Maggie Beer invention test. You did a great job and you deserve to be here. But now it's a new day and you want to win one of these. John, you want to touch it? I just got goose bumps. Oh, wow. Pass it along, you know, share it. Share it. STEPHEN: If one of these guys wins an immunity pin today, it's really gonna put the cat amongst the pigeons. They're gonna be the number one then. They're gonna be a really good chance of going on to win this whole thing. One of you can win that today, and you want to win it, because it gives you power, a little prize, that can take you right to that finals week if you use it properly. Alright. (GARY CHUCKLES) Yay. (LAUGHTER) Well done, George. Yes! Well done, son! So how do you get your sticky little fingers on that pin? You need to win the first of two rounds. Then you get to cook against the visiting chef. Beat them and the pin is all yours. Do you want to see what round one is? Yes, please. Really? I'm so scared. 26 cloches. Under each cloche is an ingredient whose name starts with the letter that's in front of the cloche. For example, under A there could be apple or there could be amaranth. That's what makes this game tricky. Some of the things under these cloches are super simple. Some of them are a little bit trickier. Right, the rules are pretty simple. Get it right, you stay in the game, get it wrong, you're up on the balcony and you lose your chance to compete for immunity. You can actually come up and have a look if you're not sure. The fact that this is a game of sudden death, one wrong answer and I'm out. There is a lot of pressure and my head's already spinning. I like a lot of different cuisines and I feel like I cook with a lot of different ingredients. I think I have a good chance of winning. To decide who goes first, we'll do that classic MasterChef knife pull. Alright. Come on, then. Up you come. Ooh, look. John. John! He's gone, "Get out of the way. I've got that one." You feel lucky, do you? I want to see yours first, then. Go on, then. Ooh. John, you're going third. Serves you right. Jessie. Two. Ooh. Billie. Oh. (LAUGHTER) Alright, jump back in line. Billie, you won the right to go first. Do you want to choose a letter? B. Ooh. Oh, yeah. OK. Billie, what was under cloche B? Brazil nut? You're absolutely right. Well done. Alright, Jessie, what's it gonna be? Um... I'm gonna go P. Cool. Phew. Um, that's palm sugar. Correct. It's palm sugar. John, pick a letter. I'm gonna go with G. From where I am, I'm thinking ginger. I actually break it up just to smell it. It's not ginger. John, what is it? It's, um, galangal. Absolutely right, John. Well done. (APPLAUSE) Well done. Billie. I will go M. God. I have a bad feeling. Mm. Underneath the cloche, I can see a little pot of micro herbs. I'm not actually sure what it is at the moment. I need to taste it to try and determine what it is. I've got nothing. I'm blank. I can't think of anything that it could be. If I can't guess this M herb correctly, then my chance is lost for fighting for immunity, so I'm pretty scared. Oh. That's so frustrating. Mm. Have a guess, Billie. Um, I'm gonna kick myself really hard after this. I don't know what it is. OK. It's mustard cress. Ohh. It's spicy. That's exactly what it is. It's OK, Billie. Billie, I'm sorry. You're out of the running for the immunity challenge. MATT: See you, Billie. The pressure in that MasterChef kitchen is just crazy. It can really play on your mind and make you go blank, and unfortunately, that's cost me my chance at going for immunity today, which is a huge advantage going forward in the competition. So I'm just kicking myself that I didn't know mustard cress. Right, there's two of you left. Jessie, come on. Give us a letter. Um, I'm looking at C, so go C. C. Ah! It's another one of those ingredients. AVA: The cloche is lifted. It's a big, leafy, Asian green. And Jessie knows Asian cuisine really well so I know she's gonna know this. I see some green leaves. From where I'm standing, it almost looks like cos lettuce. But it's a little bit too dark and a bit soft. And now I'm panicking. I'm feeling like it's Asian greens but I'm really not sure what it is. I really, really want the pin but I'm finding it really difficult to focus. Oh, crap. Come on, Jessie! Come on, Jessie! Focus. You know this, babe. You're good with these. I'm feeling really, really frustrated because I know it's something familiar. All I've got going through my head is pak choy and bok choy, and obviously they don't start with C. I feel like my brain has just disappeared and I just can't think of anything. (OTHERS OFFER ENCOURAGEMENT) 1 The first round, the immunity challenge, is an ingredient guessing game. All I've got going through my head is pak choy and bok choy, and obviously they don't start with C. And then the word Chinese just goes into my head and I can't just think of anything else but Chinese spinach or Chinese broccoli. Oh, man. Hit me with it. We'll say C for Chinese and say Chinese spinach. Can't accept Chinese spinach. I'm... Yeah. Anybody on the balcony know? Choy sum. Choy sum! Choy sum, Jessie. That's what it is. I am so familiar with choy sum. I feel really, really embarrassed and really disappointed because I missed the opportunity to go for immunity. I'm gutted. A good game's a quick game. Jessie, got it wrong. You're up to the balcony. John! Well done, Johnny. You're the winner. John, congratulations. Now time to focus on round two and potentially winning that immunity pin. But before you do that, Shannon's got something for you. Come up. I'm playing for immunity and I can't believe it. Mate, first of all, well done. Thank you. It feels good to be in this jacket. I think it looks a lot better on me than black. Fits good, mate, fits good. Perfect. STEPHEN: I'm delighted John's got through. I think he's got the skill and the capability and the imagination to take on this challenge. Well, there you go, John. You're through to the second round. There's only one thing between you and this pin... Yep. ..and that's the guest chef. And, John, what a chef we've got for you to compete against today. In 2013, he was named South Australia's chef of the year. His restaurant, Bistro Dom, was also named the hottest restaurant in South Australia by The Australian. He is now packing them in his new restaurant that refers to his African roots, Africola. So exciting! He is the wild man of the southern kitchen. Oh, my God. What am I in for? Please welcome Duncan Welgemoed. Yay! AVA: Duncan is this gutsy chef who uses really bold ingredients and has been changing the face of food in South Australia. If I was in John's shoes, I would definitely be freaking out. MATTHEW: Duncan has an incredible reputation, and next to John, it's pretty clear that this is really gonna be a battle of David versus Goliath. Duncan, well, great to see you packed the rafters with your South Australian fan club. Yes. Awesome. Duncan, what sort of ingredients are you going to hope for behind us? A whole animal. Yeah, a whole animal would be nice. Yeah, just give me a whole animal. Offal? Offal. All the offal. It is daunting that I'm up against Duncan, who's made a name for himself, and here I am, just a home cook. It's gonna be a tough challenge to try and get that immunity pin. OK, this is where the pressure gets turned up. You know what's at stake, John. It's that immunity pin. And for you, it's your reputation intact when you walk out of the kitchen. You have to cook from a choice of one of two pantries. John, you get 75 minutes to cook and the choice of pantry. Duncan, you're our professional, so you only get 60 minutes and, unfortunately, you're gonna have to cook with what John picks. Ready to see what they are? Yes. Definitely. OK, let's have a look. So, the first pantry is...the before. Or...after. Lots of raw ingredients, lot of ingredients here that have had processes applied to them. Duncan, how do you feel about these two pantries? I prefer one to the other, to be honest. Yeah, I reckon you would as well. So, John, you understand that once you pick one, you can only use the ingredients from the pantry you pick, whether it's a fresh, raw ingredient pantry or with this processed pantry. STEPHEN: On one hand you've got all these beautiful fresh ingredients, but then you don't have things like oil. On the other hand, you've got some really delicious processed ingredients, but you don't have any of the fresh ingredients. So putting together a meal without one or the other is gonna be a really tough task. Right, John, which pantry are you gonna go with? I'm gonna go with the fresh ingredients. The before. Well done, John. DUNCAN: Good choice. As always, it all comes down to the one dish that you prepare. Remember, it's a blind tasting, so George, Matt, myself won't know who's cooked which dish. So the idea is to impress, pull out all the stops. Good luck to you both. We can't wait to see what you put up. Shannon, the kitchen is all yours. See you later. John, you've chosen the before pantry. You've got 75 minutes to produce a dish. Good luck. Your time starts now. I choose the before pantry because I want to keep it simple. The judges told me I tend to overcomplicate my dish. There's a couple of dishes here. You've got so much going on on that plate that my mouth is just in a riot. Three things, four things, max. If you were going to look at this dish again, you'd pare it back and we'd have a dish we'd be raving about. Balance is far harder when you've got lots of things on the plate. So, today, keeping it simple will be at the front and centre of my mind. GEORGIA: Come on, John. We're really worried for John. He's taking his time, and you want to move a little bit faster 'cause time's kind of ticking. SHANNON: Know what you're doing? Um, kinda. Be calm. Deep breath. What was exciting you, the first thing that you saw there? The coconut and the pork. Coconut and pork. I'm playing for immunity and I want to put up a dish that I love. I know a few dishes that I can cook with the coconuts. I decide to cook pork adobo with coconut rice. I think I really need to concentrate on the flavours that I know. Good choice. Come on, John! Adobo in Filipino language is marinade or sauce, so an adobo-style dish is a meat braised in garlic and vinegar. I've just realised there's no vinegar at all in this pantry and I don't know what I'm gonna do. I need to somehow get the acidity that I need from the vinegar to put in my dish. Go, Johnny. You've got it, John. I look over and there are lemons. I'm gonna use the acidity from the lemons to cook my pork adobo. I'm definitely gonna be fighting hard today. I really want that immunity pin. It's gonna give me time to show the Australian public what Filipino food is all about, and this is my food dream. Work nice and clean, John. I'm cooking from my heart and from my culture. It's important it's perfect. It certainly is big pressure today and it's starting to get to me. (SMASH!) Ooh. Whoa! Uh-oh. Sorry. Duncan's starting in five minutes. If I don't get this anxiety under control, I could mess up this dish and I won't be able to get that immunity pin. '80S ACTION MUSIC Get down! Brandon! Brandon! Don't worry. I've got my vest. I'll just slip this on. (SIGHS) SCREAMS: No! SEAGULLS CRY 1 I'm cooking for immunity today. I've got 75 minutes to impress the judges and cook a dish that I'm proud of. Everything's just going wrong for me. As I'm rolling the lemons to try and get as much juice as I can... Ooh! Whoa! Uh-oh. Sorry. It's just your rubbish bowl. It's alright. ROSE: Watching John, he's frantic. I just want to yell out to him, "Breathe! Calm down!" Ladies and gents, we've got to get John through, OK? Alright, so, come on, let's give it to him. Come on, John, come on. (ALL CHEER) Go, John! Just smash the competition like you smashed the glass. Should've used these. I didn't mean that, Duncan. (LAUGHS) This dish is reminding me of who I am. My mum and dad used to always cook this for me. It's what I grew up with. Do you want some? It's me on a plate, basically. I want to make my parents proud. I need to really just relax and focus on ingredients that I know and the flavours that I love. Go, John! And everything will be OK. John, you've had 15 minutes. That means there's one hour to go. Come on, John. Duncan, your time starts now. From the before pantry, I've chosen stone fruits, a beautiful piece of tuna and some pork belly to get a bit of fat into the dish. Ooh, what's your idea, Dunc? A little bit of raw tuna with pork fat vinaigrette and stone fruits. I'm thinking, "How on earth are you gonna make a vinaigrette with no oil?" 'Cause there's no oils, what I'm gonna do is use the pork fat and just render that down, and make a little pork fat vinaigrette. Oh. OK, yeah, sure. Course you would, because fat is fat. Genius. I start off with the pork belly, put it skin side down in a pan. That really helps the rendering, 'cause I've put it in cold. I'll put in a little bit of garlic, a little bit of thyme, and that will give a nice base flavour note to the fat. And I put that in a high oven, 250 degrees. I just hope that I can get enough fat rendered out of the pork. SARA: That's it, John. Nice and calm. So I'm going back to my roots and I'm cooking a pork adobo. I'm gonna pressure cook the pork to try and tenderise that and later on I'm going to crisp up the skin, finish it off with the coconut sauce, serve that with a side of rice and I'm gonna use pineapple for my salad to add a bit of sweetness and acidity to the dish. I know I've done adobo before, but with a chicken. It's yummy and interesting. I've never tasted anything like it. Thank you. I want to take it to that next level and make a dish that is restaurant quality for the judges. Go, Johnny boy. So the first thing I do is I merely put the pork into that pressure cooker and starting braising away with the garlic, the lemon and just a bit of water so that it covers the meat. I start on my stone fruit puree, which is plums, a bit of raspberries for the acidity, a little bit of chilli. Put that in the blender and season. Do you guys know where the chinois is? The what? Chinois? What's a chinois? That's it. You're fired. (LAUGHTER) Fine. I'm having a man look. That'll do. Duncan is super chill. When I'm down in the kitchen, I'm drenched in sweat and running to the pantry thinking I'm Usain Bolt. It's so different watching someone just relax. It's bizarre. MATTHEW: He's a bit like a duck on a pond, I guess. You know, the feet are paddling furiously but it's all calm above the water. Gentlemen, it's 45 minutes to go. Time to crack on. So I've got my pork starting to braise in the pressure cooking and I'm starting to shred the coconut. Alright, what's the plan? What are you gonna be doing with this, John? I'm just gonna extract the coconut cream. Oh, wow. Fantastic. Now, for my input today, John, what are you looking for? Maybe presentation. Presentation. Keep it simple. That's what I'll be... Just remember that, yeah. Keep it simple. I'll be back. Because there's no coconut cream in the before pantry, I'm making coconut cream from scratch, and to do this, I need to pour hot water onto my shredded coconut, let it stand for a few minutes and extract as much cream from that coconut as possible. He's done that before. John, as expected, is making every minute of that 75 minutes count. He's not stopping. He is like a whirling dervish in there. He is really, really impressing me today. You are taking MasterChef to a new level here, I think. I mean, look how... Your bench! I have never seen a bench this clean. This is my third time mentoring one of the contestants and I've always seen these two benches dirty or at least something, some activity on them. There's nothing here. I think the big thing is, as long as your dish tastes good, it's seasoned well, it's, you know, prepared correctly, just chill out and relax and, you know, enjoy it. Enjoy the moment. We want that less-is-more attitude in our contestants' cooking, where focus on two or three techniques and do them beautifully. That's it. There's a fine line there, though. GEORGIA: I am worried for Duncan. His dish is really simple. He's not really cooking too many elements and it's quite a raw dish, which I guess suits the pantry perfectly. But is it enough? JESSIE: There isn't a lot of room to move with this dish, so if Duncan's elements aren't all absolutely perfect, maybe it will be a little bit too simple and the judges will pick it apart. OK, John, Duncan, we need to get motoring. And, Duncan, you can use the other half of your bench now. There is 30 minutes to go. Thanks, Chef. Come on! Alright, John. You're teaching me something here, mate. What are we doing? Um, I've got some cane sugar and I'm gonna try and extract the flavours. As a kid growing up, we actually chewed on this. Yeah? So what are you gonna do with the sugarcane? Put it through the salad, give it a bit of sweetness. OK. You've got a lot of just natural sweetness in here. I've got the sweetness from the pineapple, but I just wanted to give that extra element. Mm, OK. BILLIE: I don't think Shannon's buying this. John says he wants to keep it simple, but he's falling into old habits and overcomplicating the dish. I really want that immunity pin. I'm not sure if Shannon really understands what I'm doing with my sugar cane but I wanted to put myself on the plate and I just keep pushing on. 1 John, pressure's on, buddy. Duncan, time to start cooking. 20 minutes to go. Let's rock. Come on! To go with my pork adobo, I'm gonna need something light and fresh. I'm gonna use the cucumber, coriander and pineapple to add acidity to my dish. We've got our pineapple and the cucumber. I think the flavours here that you're doing, you can take this from a home-cooked dish to a restaurant dish. I think you've cut this really well, so just concentrate on this cutting, OK? Thanks, Shannon. OK. I tend to overcomplicate my dishes. Shannon says pay attention to the finer details of your dish, and I just need to focus. I was very confident in using tuna and then the little devil on my shoulder, which was Shannon, put the question in my ear I've maybe played it a little bit too safe. But then I'm gonna really treat the piece of tuna with respect and just serve it raw. I just hope the judges don't feel it's a cop-out, me serving a raw piece of fish. I've got my salad component, and my rice is ready to go. I've extracted as much juice as I can from the sugar cane. Did it work, Johnny? It's just sweet. OK, what is that there? I've got the cane sugar, so I'm just gonna reduce it down. OK. I'm actually using the oil from the coconut. OK. Very sweet. Very sweet. Let's just have a train of thought here, OK? You've got the pork. That's the hero. Yeah. Then that's sitting in a beautiful broth of homemade coconut cream with the cooking juices, OK? Do you need any adjustment of sweetness in here? 'Cause you've got a lot of just natural flavouring, is correct? Yeah? Don't try and confuse things, OK? Less is more. OK? OK. So you may not need this. Yep. OK. OK? Shannon says you don't need to get that sugar syrup to go through your salad because you've got the pineapple already, but I think to myself, "This could actually work." I finish slicing the tuna. My stone fruit puree is done. I'm gonna start the blueberries. Oh, garlic. Is that pepper? Duncan, what are you gonna do with the blueberries? Um, just dry-roast them, so just draw out some of the sugars. Um, also give it a nice contrast between raspberry and stone fruit little vinaigrette. Bit more earthy. Yeah. Cool. That's awesome. John, there is an immunity pin up for grabs here. Duncan, your reputation is on the line big-time. 10 minutes to go. AVA: John takes his pork belly out of the pressure cooker and it smells like heaven on earth but it looks little grey. When I think of pork belly, I think of that crunchy, crispy pork crackling but I don't know what he's gonna do with it at this stage. It doesn't look great to me. My pork belly's been in the oven rendering the fat, and that will give a nice base flavour note to actually make the vinaigrette. It still needs a little bit longer in the oven otherwise I won't get enough fat rendered out of the pork. Are you still rendering the fat for that? Still rendering the fat, absolutely. That's going to be the foundation, really, to your dressing. It is indeed. It is indeed. I'm gonna actually dress this in a little bit of the pork fat. Um, that with a little bit of the stone fruit vinaigrette. MATTHEW: I think the risk for Duncan in his dish is that it doesn't look like he's done a lot, compared to what John's done. And it will come down to flavour, really, for Duncan's dish. Gentlemen, this is it. Five minutes to go. If it's not on the plate, it doesn't get tasted. Come on! Let's go, John! John's got a lot to do in the last five minutes. His dish looks really good but he's gonna have to pull a lot together if he wants to get this immunity pin. I'm just running out of time. I've wasted so much time at the start and I really need to get this dish finished so I can plate up something for the judges. So, what are you thinking? Very tender. You happy with the... You tasted the skin? STEPHEN: I am a bit worried about the top layer of the skin. I was hoping that he was gonna finish it off in the pan maybe, just to give it a little bit of colour. But I think John's running out of time and he's just trying to get the dish up. John, Duncan, two minutes to go! Come on! MATTHEW: Duncan's rendered some pork belly to try and use the fat for a vinaigrette for his tuna. And when he pulls it out of the oven and strains that juice off, he doesn't seem to have got quite as much as he would have liked. How did it go? Got much out? Ish. Kind of. Sort of. OK. This juice is extremely important because that's where the savoury element for the dish is going to come from. If that juice is missing, then I'd be in a lot of trouble. I wouldn't have the flavour profile at all. OK, 30 seconds, gentlemen. Let's go. Scattered around. That going in there. Beautiful. Don't play with it. Just put it in. You're telling your family story here. That's it, that's it, that's it. That's enough. John. Relax. You're adding things that don't need to be added. I'm starting to fall back onto my bad habits and overcomplicating my dish. No-one's won the immunity pin yet and Shannon's advice is ringing in my ears. I'm gonna listen to him and not use the sugar cane dressing. 10 seconds to go. ALL: 10, 9, 8, 7, 6, 5 4, 3, 2, 1. That's it! That was all. How did you go? Good. Good. It was a bit stressful, but we got through that. Oh, wow. JESSIE: Duncan's plating is simple and clean, but really beautifully presented. I love the way he's used the pork fat to coat the tuna. And I just think it looks, like, really beautifully balanced. ROSE: John's plate looks phenomenal. He's done a lot. He's put a lot of work, a lot of effort into his plate. I'm actually starting to think that maybe John's in with a chance today. I think there's two completely different worlds going on with Duncan and John, so it's really anyone's game today. 1 As always, it's gonna be fascinating to taste the two dishes. Two very different styles, I'm sure. John, the direction I hope he's gone is clean and simple. We know he's a really good cook. He just tends to overcomplicate things. So has he listened to Shannon? Let's get the first dish in. That's very delicate, isn't it? Obviously, with the whole before pantry, there was no oil, so the use of pork fat is clever. Clever, yeah. Render it down. So render it down and use that as that sort of fat lubricant. Um, it looks really beautiful. Come on, then. Let's serve up. Oh, my God, you know, I want to eat every single bit of that tuna. I imagine this as a 12-, 14-course menu, paired with wine and it's wonderful and it makes sense. Yeah. Fruit and fish is always a tricky combination. But I like the fact that the fruit's really there for the acidity. Whoever's cooked this has used the dill and the celery leaf as the spice. So even though it's a small dish, every mouthful has a different kind of fragrance. I'm not getting a lot of flavour from the pork fat vinaigrette. But I'm still excited. It's fresh, clean, summery. And it's a nice combination of fruits and fish. Shall we score? Yeah. Absolutely. Right, let's get the next dish in. Mmm... That's definitely a John dish. Yeah. Absolutely. Isn't it? Looks good, though. Looks really good. Yeah, really good. Looks really nice. And it smells wonderful. Mm, it's good. Yeah, really good. Shall we taste? Yeah. It's gonna be one of those things, it's gonna be one of those tastings where you get a really pretty dish, really gorgeous, very subtle, against something that's kind of big and comfortable. If it tastes good, I know which one I'm gonna lean towards. Well, what I do love is the pineapple. I love the pineapple in that brothy mixture. I think it gives that sort of sweet acidity that really makes this dish. I thought it was gonna be, you know, big smack-in-the-mouth flavours of, you know, sweet, sour, salt, hot, but it's not - it's very subtle. My only criticism is that I'd like the pork cooked a little more, to be honest. The bottom half of that chunk of pork is delicious. Yeah. It's beautifully soft, it's great. But then there's that big, thick seam of fat across the top. It's not a crispy skin, is it? It's a very clever dish, though. And don't forget, because he was using the before, there was no fish sauce... No fish sauce, exactly. Yeah, really difficult to season it. So it'd be difficult in many ways to pick up classic elements that you'd expect to be in this dish. So I think it's a great job. Very clever dish. Shall we score? Yeah. Obviously, two different dishes. But, you know, I think it's gonna be close. I know it's close on my cards. You know what I love? There's restraint been shown on both dishes. And so it shows that John has listened and he's learnt, and that's really exciting to see because it makes him a far, far better cook and a far bigger threat to Duncan. Well, he could actually win this one, couldn't he? Could do. Only the scores will tell us. Well, let's go and reveal them. I'm sure you're both nervous. You should be, anyway, 'cause let me tell you, it was very, very close. John, what a great day in the kitchen, huh? It is. You get to compete against a great chef, Duncan Welgemoed. Shannon, how did they go in the kitchen? I had an incredibly enjoyable day with John. I think he cooked within himself and I am feeling a little nervy myself because I could tell it was very close. Only these scores will tell us. So we need to find out who cooked which dish. John, which was your dish? I cooked the pork adobo with coconut rice. Ah. We thought so. Let's be honest. (LAUGHS) Well, Duncan... ..I think we'll reveal your scores first. So do you want to find out? Yes. Let's do it. I scored your dish an 8 out of 10. You know what I loved, was the use of just very simple, fresh herbs that made that dish pop, you know, the dill, the tarragon, even the celery leaf. Well done. Thank you. Duncan, I scored your dish... ..an 8 out of 10. Loved the addition of the blueberries. It went really well with the tuna. Well done. Excellent. Thank you. Duncan, I scored your dish 8 out of 10. So hard to make fruit and fish work together. You brought us a dish that had lots to love and nothing to hate. So, you've set the bar - 24 out of a possible 30. So, let's see whether John can beat that score with his adobo. John, I scored your dish... ..8 out of 10. Well done, John! MATTHEW: Gary gives John an 8, so that's the same score as he gave to Duncan. This could be really close. John has a really good chance of winning that immunity pin. 1 John, I scored your dish... ..8 out of 10. I thought it was a beautiful dish. I loved the subtlety of it. I loved the sweetness from the pineapple. Well done. Well done, John. Thank you. John, I scored your dish... ..a 7 out of 10. Jeez, you warmed my heart when you put pineapple with something like pork. It was fantastic. But the rice was a little bit chalky. John, I loved the fact you brought us a light, bright version of that Filipino classic, and using pineapple for the acidity instead of the vinegar was great thinking. I scored your dish... ..7 out of 10. John, for me, all that dish needed was a little bit longer just to break down that thick seam of pork fat so it was delicious and gelatinous, and we would be very, very happy. Close. I'm sorry, it's not your day today. That's alright. No, it's been an amazing day, so...thank you. Duncan, you take the challenge out. Are you relieved? Slightly relieved. But a little bit disappointed for John. I thought he put, you know, in some big effort, and it was a great dish, absolutely, so... How do you think he went in the kitchen? I think he's got it. He just needs to slow down a little bit, you know, do a Duncan, just... (LAUGHTER) ..take a breath, calm down and start just planning in your head a little bit better and just get a little bit more organised. But the palate's certainly there. Yeah. Yeah. Thank you. So, Duncan, from all of us at MasterChef, we want to thank you for coming in and putting your reputation on the line. And, of course, you go away with it firmly intact. And we look forward to coming to Adelaide to visit your restaurant, Africola, very soon. Thank you. Excellent. Thank you very much. Thank you, Duncan. (APPLAUSE) Shannon, thank you so much for your mentorship and your wisdom yet again. John, we were so excited to see you bring us a dish that reflects who you are but also didn't have 2 million things on the plate. You did a lot and you did it in the right way. That was great to see.