1 ANNOUNCER: Previously on MasterChef Australia, Kylie Millar's ingenious toffee apple dessert... Oh, my God. ..gave our contestants a lesson in multi-tasking. You need to move. Kristina couldn't keep up with the pace... KRISTINA: Goddamn chocolate! And she was eliminated from the competition. Tonight it's a kitchen triathlon... ..with the winner vying for immunity... MATT: Faster, faster, faster! ..against one of MasterChef's all-time favourites. The runner-up in season two of MasterChef - Callum Hann. And the toughest pantry... All the things that I kind of use to make flavour - not there. ..ever devised. It does look kind of scary. # 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. # Captions were made possible with funding from NZ On Air. Able 2015 AVA: Oh, my God. I'm so nervous. GEORGIA: I'm so nervous. I'm so excited. ANNA: I'm so excited too. The three of us girls are competing against each other today, but it's a really friendly competition. Charlie's Angels. I've sort of been sitting in the middle of the pack, but lately I feel like I've just started to hit my straps and everything is starting to click for me. Let's do it, ladies. (CHEERING, APPLAUSE) Look at you - bright as buttons, coming in smiling, the sun's shining and today it's all upside. It's all opportunity. The potential of winning an immunity pin. But better than that, Shannon Bennett's in the kitchen and that fantastic opportunity you get to be mentored by someone like Shannon, a top chef. It's a unique opportunity. I want to see that pin on one of you three at the end of today, 'cause that's going to change the competition. Second chance for immunity - I want it more than I did the first time. I missed out by two points and I want it so bad. I woke up this morning, jumped out of bed and popped down to the place where we keep the MasterChef safe. And I... Of course, I have the code. Obviously. The boys are my backup, I opened up the safe and pulled out the pin. This time but, I shut the door and I locked the safe... 'Cause today, I want to give this pin out. Alright? So, you've got to push yourself and win the thing. OK? I'm going to fight really hard today for this pin. I want it. I'm going to be focused and ready to do it. Right, today's going to happen pretty simply. Two rounds - are you ready to find out what round one is? Yes. Follow us. This week is all about favourites. So far, you've met three of our favourite contestants. Now you're going to meet three of our favourite... ..quick-fire rounds. We've taken three of these icons of fast-paced crazy kitchen mayhem and combined them to make the ultimate fast and furious kitchen triathlon. Three stations - three tasks. Start on task one. When you complete task one to our satisfaction, you move to task two, then complete task two to our satisfaction, you move to task three. Complete task three to our satisfaction, you then end up with Shannon Bennett giving you one of those white jackets and the chance to cook for immunity against a top chef. Do you want to see what the three rounds are? Yes. Great. Chopping onions. GEORGE: Onions. You have to chop that onion. Not just any chop - a perfect brunoise. Complete the onion chop perfectly and you move on to station two and the challenge we like to call... ..whip that egg. GARY: Whip the egg. Three eggs to be separated - the whites to be whipped, and whipped perfectly. So perfectly so at the end you can do that. Oh! (LAUGHTER) You had a little moment there. I did have a little... (LAUGHTER) Right. Now, last one. Any guesses? Uh... Ooh. Chicken. Joint that chicken. So, you've got to break it down. Everyone's got their own way of doing this, but this is mine, so this is how I want you to do it. First of all, to clean that bone up just pinch that meat... When you chop it, make sure you go through the joint, not the bone, because otherwise you'll splinter it. Gary is like a machine with this. He's, like, dressed in a full suit sort of slicing this chicken like a samurai. Trim. Wing one. The oyster. Pull it off. Through the joint. And then what I want you to do is remove... ..that. This is quite different to how I would usually joint a chicken, so I've really got to concentrate on what he's doing so I can replicate exactly the same thing. Let's chop that. See how small they are? ALL: Yeah. ANNA: Awesome, Gary. GEORGIA: Go, Gary. OK. You know what you need to do - you need to chop an onion, you need to whisk the egg white and of course, break down the bird. First one to finish wins. On your marks... ..ready, set, go. (CHEERING, APPLAUSE) GEORGIA: Uh... It's a fine dice, yeah? It's a brunoise. Yep. Yep? Oh, interesting. OK. Obviously there are lots of ways to chop an onion. AVA: This is the way I chop an onion. I segment it into four different quarters, then I'm slicing horizontally and then I'm slicing vertically through the onion and then I want to go back down the other way vertically... Oh, I've cut myself. Oh, OK. SHANNON: Oh, my gosh. Oh, no! That's too soon. It starts to bleed pretty badly. I'm sort of holding my thumb up in the air with a bright blue Band-Aid on it and I look at the other two... ROSE: That's enough, Anna. That's enough. JAMIE: Get a little bowl. ..they're miles ahead of me. I'm starting a new onion. I've got to get this onion done otherwise I'm not going to have a chance at immunity. Come on, everybody! You can do it! JESSICA: Come on, Georgia. I finished half an onion and I chuck it into the bowl without really checking it. MATT: George, George. Anna... Anna reckon she's done. GEORGE: Mm. Problem. Problem. Start again. Clear your board, clear your board, clear your board. Two chunks out of a whole bowl of perfect brunoise. Got to start all over again. Come on, come on. Let's go. Done! SHANNON: I think it's ready. Yeah. Can I go? Yep. Thank you. I move onto the second station to whisk the egg white. Oh, no! MATT: Don't get the... What's going to happen if you get yolk in there? I know. The yolk breaks, so I have to start again. We've got to whip three egg whites as fast as we can until we can hold the bowl over our head and you've just got to whisk like the wind. Go, go, go! A little bit more. Come on, a little more. That's it. SARA: Go, Georgia! Come on, Georgia. Go. Go, go. Next. It's not long before I can see Anna appearing in my peripheral vision. I've really got to move it. Three. No yolks. No yolks in there. Separate them properly. Anna's catching you. Faster, faster, faster. Come on. This is definitely a challenge for your arm. Nice work. You're really whisking. Come on, Georgia! I'm swapping arms to push through. It's just crazy. I really need this pin. You're going to catch her! You're going to catch her! You're going to catch her! Let's go! Come on! JACQUI: Anna just keeps powering on. Georgia's getting sore arms. I think she gets a sense that Anna's catching up. Go for it, Anna! JESSIE: Looks like Georgia's really slowing down. She's really starting to lose her lead. If she doesn't pick up the pace, she's not going to win the pin. AVA: I'm still chopping my onion with my bandaged finger. Go, go. They're just like, "Go, go, go!" Go, go, go, go. Go? Come on, you're almost there! You're almost there. Almost there. You ready? Done! No, over your head, over your head! I'm looking at it thinking, "Please stay there." Yes, go! Move on! I'm done, I'm on to the last stage. You're going to have to go like the wind to catch them. Hey. Hey, hey, hey. Take your time. Don't cut yourself. I've got to joint a chicken in the same way Gary likes it done. I'm going to do it exactly how he showed us, so I start with the wings. I can win this. JACQUI: Go, Anna! Come on, Ava! Faster, faster, faster, faster, faster! MATT: Ooh. Yes, go! STEPHEN: Georgia is leading the way, but Anna is really catching up. I think she's whipped her egg whites a little bit faster and the chicken's the hardest bit to break down, so if she can do that really quickly, you know, she might be in for a chance. MATT: It'll take them five minutes to do that. If you can do it in four, you'll catch them. Yeah. Whisk, whisk, whisk! Whisk, whisk, whisk! Anna is jointing that chicken like a professional butcher. Go, Georgia! GEORGIA: I am so nervous. I'm fumbling around like crazy. SARA: Come on, Georgia, chop! Find that joint. Yeah. I joint the thigh and the leg bone and I need to prepare the leg. The leg has to basically be frenched, almost. The bone has to be out from the end. I'm working on these legs and they're really throwing me. It's not working how I thought it would, and I'm fiddling around with the end knuckle on this chicken leg. The crowd is going absolutely mental. Go, Anna! Anna, you're so bloody close! Keep going! Come on! JESSICA: Go, Ava! And Anna's caught up. This is going to come down to the wire. It won't come off! 2 (CHEERING, APPLAUSE) You're getting it. You're really, really close. You're really close. GEORGIA: I'm working on these legs and they're really throwing me. It's not working how I thought it would and I'm fiddling around with the end knuckle. It won't come off! I finally get the end knuckle off the chicken legs, but Anna's caught up. SARA: Anna, you're so bloody close. Keep going. (CHEERING) JACQUI: Anna just keeps powering on, and she's just doing a beautiful job of it. She's amazing to watch. You're so close behind, Anna. Push, push. I sneak a quick look at Georgia and... MATTHEW: Go, Georgia. Come on, Georgia. ..I might actually win this. SARA: Come on, Anna, you're so bloody close. I want to make sure my chicken is absolutely perfect before I put my hand up. (CHEERING, APPLAUSE) You can claw it back here. I look across at Georgia and she's still chopping her frame. I could hear Sara screaming out, "Put your hand up! Put your hand up!" SARA: Anna, put your hand up! But the thing I don't want to happen is for me to put my hand up, Gary to come over, tell me it's not done properly and in the meantime Georgia wins. STEPHEN: Come on, G, you're so close. JAMIE: Keep it going, Georgia. Keep it going. You're catching her, Georgia! You're catching her! Now I'm breaking up the carcass of the chicken - that's the last thing I have to do. Put it in the container and I'm done. Yeah. (CHEERING, APPLAUSE) Well done. Here. (SPEAKS INDISTINCTLY) ANNA: The roar from the gantry is absolutely deafening. I just can't believe I've won. (BOTH LAUGH) GEORGIA: Well done, Ava. Anna, well done. Right. Georgia, Ava, up you go. Bummer. Putting the chef whites on is really exciting. There you go. Yeah. Go, Anna. I'm so pumped for round two. Well, Anna, brilliant job. Now, all you've got to do is keep that momentum going if you want to win that immunity pin. And obviously you've got to face off against a guest chef. So, do you fancy your chances? Feeling confident? I never thought I'd get this far, and here I am. So, why not? Well, Anna, you're going to face up against one of our personal favourites. If you remember season two, you might remember the high tea challenge at the Langham in London where he put up this perfect little macaron. And then, on the banks of the Seine in Paris, under the shadow of the Notre Dame, he made a chocolate bread and butter pudding that made Gary's heart sing songs. He has since then published two cookbooks, opened his own cooking school in Adelaide called Sprout and he was the runner-up in season two of MasterChef and also the winner of MasterChef all-stars, Callum Hann. (CHEERING, APPLAUSE) Oh, he's all grown up. STEPHEN: I really like Callum. It's great to see him. He's gone up leaps and bounds. It's amazing, you know, the careers that these guys have had after the show is finished, so yeah, really inspiring. What, are we going to shake your hand? Come on. CONTESTANTS: Aww. GEORGE: Hug it out, hug it out. Good to see you. Hi. I'm Callum. Oh, Callum, the son Gary never had. (LAUGHS) Look at you. Unbelievable. You've come so far. What did you learn here that took you that far? I think, um... As home cooks, I think all we try and do is make really tasty food, and I think coming into the MasterChef kitchen, I kind of initially was like, "OK, it's a competition, it's all about technique and how many skills you can show," and then I think you kind of come full circle. And by the end of it, you go, "You know what? "These guys just actually want to eat tasty food." Yeah. Each of you must cook one dish. Cook whatever you want from the choice of two pantries. Anna, you get to pick what you both cook with. OK. Keen to see what the choices are? Yeah. Yeah. Let's have a look. The first choice is... ..black. (GASPS) Oh, my goodness. What a treat that is. And your second choice. You might have guessed it... ..white. ROSE: Oh, wow. GEORGE: Wow. A world of possibilities over here on the dark and mysterious black side - licorice, mussels, blackberries. Lots of choice with black pudding and also some really dark dry aged beef. So, Anna, this choice all depends on whether you go with your black heart or your angelic white heart. The purity of squid, snow crab, scallops - a world of different flours, dairy. We've got some chook there. Shannon, what have you got up your end? You've got some macadamia nuts? SHANNON: White wine, a little bit of grappa there as well. Anna... Yeah? What's it going to be? Can I have a closer look? You sure can. Black pantry's full of beautiful, expensive ingredients. Lots of specialty foods that you could probably hero a dish with. Tough to bring it together, though. The white table, though, full of basic ingredients, things that you can create dish around, but what's going to be the thing that kind of makes it special? Remember, everything that you can cook with has to come from the bench, yeah, that you pick. There's nothing at your station. There's no oil... STEPHEN: I think Anna's going to choose white today. You know, she's really good at desserts. She's proved that with her panna cotta in the top 50, so I think she's going to play to her strengths and go for the white. So, what's it going to be? Black or white? I think I might go black. (GASPS) What are you doing? That's crazy. There's no butter, there's no oil. Anna, what have you done? (MATT CHUCKLES) It's a risk to choose black, but part of the challenge today is about making it is hard for Callum as it is for me. It might be the thing that gets me a pin. It's game on. 3 So, what's it going to be? Black or white? I think I might go black. (GASPS) MATT: (CHUCKLES) Ooh. The pressure is so on you. I love it. Thanks. No-one expected me to pick black at all, and I think that was part of the thrill and part of the reason why I chose it. Maybe it's about showing them my darker side. I so thought you were going to go white. GARY: So did I. Who thought she was going to go white? MATT: Who prayed she was going to go white? Anna, you get 75 minutes to cook your dish. Callum, on the other hand, you get 60. You've been in the business for a few years now, so I think she deserves a head start, don't you? Fair enough. Shannon, as always, will run the floor and mentor you, Anna, so make the most of it. And of course, Matt, George and I won't know who's cooked which dish, so we'll see those in the tasting room very soon. MATT: Good luck, guys. ANNA: Thank you. Thanks. Sorry, Shannon. Alright, channelling it through now. Anna, you got 75 minutes. Callum, you're a lovely guy but, Anna, we are going to win today. OK? It's on. Game on. Let's do it. Your time starts now. (CHEERING, APPLAUSE) I could not have picked a harder group of ingredients. Phew, this is challenging. I tell you what, though... It's alright, we can do it. We want a pin. Yes. OK? We have to do it. Looking at the ingredients, there's only a few proteins to choose from. There's the mussels, the black pudding or the dry aged beef. I just can't go past that beautiful dry aged beef. I've always wants to cook with it, and now's my chance. Beef with... Beef looks good. ..heirloom carrot and goat's cheese sort of salady thing. Mm. Mm. I like that. And the mussels - a bit of a surf and turf kind of thing? Or too much? Too much. Is there anything I need to... Remember, less is more. Yep. There's actually quite a lot of ingredients when you get closer that you can use to make a nice dish. The black aged beef just looks so spectacular. Beef looks good. So, I want that to be my hero ingredient. And I think I can build a really, really nice dish around that. Looking good. Looking good. STEPHEN: Go on, Anna. I'm going to do aged beef with a purple carrot, goat's cheese and blackberry salad. There's no oil in the black pantry, so I decide to trim off some of the fat from the dry aged beef and render it down to use it as a bit of oil and also as a flavour enhancer. I've got a pretty clear idea of what I want my dish to look like now, so I'm making a really nice spice rub out of juniper berries, cloves and black peppercorns. This dish is all about the beef. I really want the spicy flavour to cook into the tender meat. Anna, we're under the pump now. We're under the pump. I'm taking my time with this, and I'm hoping it's going to pay off at the end. You've got to always remember that beef on the bone is going to take longer, so you've got to get this into the oven. I've never cooked a bit of meat this big before, so I'm not sure how long it's going to take. I want it to be medium, so I'm going to put it into the oven for about 15 minutes and then I'll check on it. I think the main challenge of the black table is no herbs, no oil. All the things that I kind of use to make flavour - not there. But I think often in MasterChef when you're most limited is when you produce your best food. Callum, your time starts... ..now. (CHEERING, APPLAUSE) Time starts, and I look at the ingredients. In most challenges, you can kind of either go sweet and savoury. This is definitely kind of a savoury pantry. So, I'm kind of going, "That could be a hero of a dish, or that could be a hero of a dish, "or that could be a basic part of a dish," but I'm so used to kind of tying together herbs and fruits and vegetables and things, I'm trying to figure out how a dish is actually going to come together. So, I start grabbing ingredients that I know the kind of flavours are going to go together - the goat's cheese, the black pudding, you know, the blackberries. JACQUI: Callum grabs a lot of ingredients and I'm not sure yet what his dish is going to be. And I don't know if he knows yet. Maybe he's doing the sort of thing that we all do - trying to decide between too many ideas at this point. I'm going to use some black pudding. Looked like a good protein to use. So, what's your dish, Callum? Good question. I'm kind of just grabbing lots of black ingredients. The dish will come later. Just figuring that out at the moment. At this stage, my dish is still evolving. I've got my key elements, but there are so many other fantastic ingredients on the table. Anna, Anna. No dawdling. You've got to get going. I know. You've got to get going. Shannon is really pushing me to do well. Having him here as a mentor is the most amazing thing, and I want to get the most out of him as possible. Go, Anna. Come on. Let's go. How are we going? What have you got in here now? The Sambuca, bit of water. I'm onto the dressing for my purple carrot salad, and I know that Shannon has high expectations. I think is a lot of concentration going on here, though, isn't there, Anna? Yeah. I put a bit of water, but... Are you OK? Me? Yeah, you. Are you feeling good? Yeah, yeah. What... OK, I'm a little lost here, though. You tell me what our dish is. With confidence. Beef with a carrot, goat's cheese salad with dressing. Give me a bit of love in what you're doing. Bit of love. JESSICA: I'm a little bit worried about Anna down there. Shannon's telling her to cook with love and feeling, and she definitely seems to be looking at this in kind of a clinical perspective. You've got the most sensational piece of beef in that oven right now. Yep. That is your hero. Everything else has to have some love from you. OK? You are going to win today. Mm-hm. But you need to give this food love. Yep. Shannon's right. I want to build something really special into this dish. (CHEERING, APPLAUSE) I'm going to use one of my favourite ingredients - truffles. I know truffles go well with mushrooms, so I decide to make a truffle and mushroom puree to add some depth to my dish. Go, Anna. Come on. Let's go. I add the mushrooms, truffles, and some of the rendered beef fat to the thermo. JESSIE: Truffles. I'm really worried about the mushroom and truffle puree. Anna's adding some of the rendered beef fat. She really needs some dairy to help round out the flavours, but she just doesn't have any to work with that pantry. So, I'm not sure how it's going to taste. JACQUI: Have you come up with a complete dish yet, Callum? Uh... Complete's a strong word. No? (CHUCKLES) 10 minutes in and I've got a lot of ideas and a lot of kind of components on the go, but I don't have a final dish in my head. I get some of the rendered beef fat onto the carrots into the oven to start roasting away and then start frying off the black pudding. One of the challenges about today is having a plate of food that's not just all black. And I know that wild rice, if you puff it in hot oil actually puffs up and actually kind of turns white. I get some of my rendered beef fat really, really, really hot, throw the wild rice in and straight away it starts puffing up. I strain it out through a sieve. Little pinch of black salt and that's ready to go. It's a nice crunchy element my dish. It looks like you're experimenting a bit here, actually. Your reputation's on the line, mate. Is it time to experiment? Oh, well, maybe not. I don't know. Six seasons of MasterChef are relying on you to come through with the goods. (CHUCKLES) I really want to put up the best dish I can here, so I hope wasting time making ingredients and components that I don't necessarily use isn't going to compromise that final dish. I've done MasterChef twice, and so I think people will probably be expecting me to win. If I don't, I'm going to leave with my tail between my legs. Callum, Anna, 45 minutes to go! Whilst Callum's cooking, he's doing a lot of different things at once and he's got bowls all over his bench. He's using carrots, he's using some eggplant. It's beautiful, but I'm not sure that it's going to be enough to compete with Anna's dry aged beef. SHANNON: Anna, you've got a timer on that beef, haven't you? Oh, I know that I put in at 55. Always use a timer. No matter how good a cook you are, always use a timer. The dry aged beef is the hero of my dish, but I've lost track of how long it's been in the oven for. I've never cooked a piece of beef this big before, so I'm completely running on instinct. I really hope I haven't overcooked it. I'm looking probably for medium, so I'm just hoping it's at the right temperature. I'm watching the thermometer climb. I'm going to be in real trouble if it pushes 60. My whole dish hinges on this beef. I'm just praying it's not overdone. If it goes too high, then I'm done for. 4 ANNA: The dry aged beef is the hero of my dish and it absolutely has to be perfect, but I've lost track of how long it's been in the oven. So, if you've touched it, we're touching here. In terms of that's where our rare is. Yep. OK? There's a comparison. I'm watching my thermometer climb, just praying it's not going to be overdone. I'm going to be in real trouble if it pushes 60. The thermometer's hanging around 52 degrees, which I think should just be OK. I'm not going to put it back into the oven - I'm just going to let it rest and hope that when I cut into it it's not overdone. Everything is hanging on this key element, so I'm having to rely on my gut instincts to get it right. I've seen a few immunity challenges, and I definitely think this is a pretty tough pantry. I'm working with fantastic ingredients, but I'm struggling to see how they're all going to come together in one dish. I've got my sliced and fried black pudding. My carrots are in the oven, cooking away. I charred my eggplant over a nice high heat. I'm skinning my eggplant and add it into a food processor - add a pinch of black salt because it's the only thing I've got to season it with. Blended together, black salt plus white eggplant... Wow. ..equals grey eggplant puree. Grey puree. I just do not want grey. (CHUCKLES) I'm not going to use that puree. I'll come back to it if I've got time. I have to say, I'm a little bit nervous. I still don't have the exact dish in my head. Callum, Anna! Time to focus. There is 30 minutes to go. Yep. (CHEERING, APPLAUSE) My beef has been resting, and now I need to cut it open. I really hope its medium on the inside. JESSICA: Anna slices the beef off the bone... ..and it's still got a really gorgeous pink blush through the centre. It looks beautiful, baby. You've cooked it so well. It's perfect. She's done an incredible job. I'm so happy. My beef's really tender. It's cooked beautifully, gorgeous. At least I know I've got the makings of a really delicious dish. I've got another eggplant to do a second puree. Well, I'm hoping my puree works out better the second time around. I'm blending more eggplant. I'm kind of thinking, "OK, don't put anything is too dark in there. "Don't make another grey eggplant puree." I'm happy with the way it looks, but it's just missing something from a flavour point of view. I go over to the pantry just to have look around... Alright. Normally with eggplant, you put tahini in or some yoghurt or some lemon - something acidic. What are these wonderful things? Oh, pomegranate molasses! I find pomegranate molasses, which is beautiful. It's kind of sticky and sweet-and-sour. I was looking for a bit of acidity this whole time and there was pomegranate molasses. I think it's the perfect thing to go with my dish. It goes with eggplant exceptionally, so I know that the flavour's going to work. Now that I've got this pomegranate molasses, I think it's going to go really, really well with the black pudding as well. So, it's the pomegranate molasses I'm putting onto the black pudding, because you know how it's kind of salty and rich, the kind of sweet-and-sour should hopefully work with it really, really nicely. I'm starting to kind of think about how this dish is going to come together. GEORGIA: I'm really happy for Callum that he's worked out what he wants to cook today, but he's really running out of time and I don't know how he's going to pull it all together. SHANNON: Here we go. Home stretch. Callum, Anna - 15 minutes to go! 15 minutes to go and I check on my truffle and mushroom puree. It's just not coming together the way I wanted. Without any dairy to smooth it out, the mushroom's still grainy. It's just... It's not working. Mm. Need to get that much, much smoother. I'm not getting a lot of truffle. There's another problem as well. I also can't really taste the truffles. Somehow, the flavour's sort of gotten lost in the rendered beef fat. It's just tasting more mushroomy at this point. I add some more truffles. I'm going to keep it in the thermo for a bit longer. I'm just desperately hoping I can smooth out that texture and fix the taste, but I'm really running out of time. Callum, Anna - 10 minutes to go! Come on! I really want to nail it today. I've got a whole bunch of components on my bench, and when I start putting it together, I can kind of start tasting things together and figuring out the best combination of ingredients and just to give the dish a little bit of sourness, I'm going to pair it with goat's cheese. My first thought is to use the goat's cheese over the top of the dish, but I actually think, because it's the main creamy element, and I don't have an oil or something, I actually want quite a lot of it. So, I'm actually going to put it on the bottom of the plate and assemble the dish over that goat's cheese. JACQUI: Looking down from the gantry, Callum's using a lot of goat's cheese on his plate. With these punchy black ingredients, one of the hardest things is to get a well-balanced dish. And that much goat's cheese could be really overpowering. I'm really happy with my tender dry aged beef but I want to provide a texture contrast, so I'm going to pair it with some black pudding - sliced up and pan-fried so it's nice and crispy. I think the combination of the rich black pudding and the tender dry aged beef is just going to be really bold and punchy. Guys, five minutes to go! Come on! (CHEERING, APPLAUSE) Five minutes to go and I've still got my salad to put together. I boil some purple carrots until they're soft, make a blackberry vinaigrette and mix it with some goat's cheese and use that to dress the carrots. I want to keep the carrots organic and just have it looking really different to what the judges would normally expect from me. It's a chance to show off my dark side. I wouldn't really call Anna the dark and mysterious type, but she's definitely created a dish that is. I'm not happy with how the big block of beef is looking, so I'm going to cut it up into portions for the judges. As I'm plating it up, I'm trying to make it look as gutsy as possible. (CHEERING, APPLAUSE) Three minutes to go! Come on! I start plating up my dish. I've got the goat's cheese on the plate, blood sausage with the little roast carrots, shaved carrot as well. Little pickled blackberries. I'm working hard to try and create other colours so that doesn't just look like a big black blob on a plate. One minute to go! Come on! I'm not super happy with the mushroom puree. It's not the best thing I've ever made. Picking the black pantry maybe wasn't a good idea after all. But mushrooms go really, really well with beef. Truffles go really, really well with beef and I just think I'm going to put it on. 30 seconds to go! Come on! Come on, Callum. Finish that dish. GEORGIA: Callum spent the whole cook working out his dish. I have to say it looks really good. This is it, guys! 10 seconds to go! ALL: Nine! Eight! Seven! Six! Five! Four! Three! Two! One! (CHEERING, APPLAUSE) GEORGIA: Anna and Callum have done an amazing job at taking those really tricky black pantry ingredients and turning them into two completely different dishes. Oh, that looks awesome. Well done. Plating-wise, Callum's is looking very delicate and pretty. Anna's looks more... ..rustic, I guess is the word. But, it all comes down to flavour and if her flavour is there with that dry aged beef, she might have it today. 5 I think Anna stands a brilliant chance of getting the pin today. Probably the best so far in the series. Given how hard that bench was... Yeah. ..the fact that Anna chose black really levelled the playing field, because when was the last time you went into a restaurant kitchen, and they said, "Just cook black stuff"? Yeah. It's certainly going to be an interesting tasting. I can't wait. Should we get the first dish in? Yes. CALLUM: I think I've kind of got the idea of creamy and sweet and salty and sour, but it's not a combination of ingredients I've used together before, so I hope that they like it. MAN: Here we have black pudding, goat's cheese and carrot salad, with pickled blackberries. Well, interesting. It looks really beautiful. GARY: Yeah, it does look beautiful. I mean, the combination of black pudding, you know, pickled blackberries, carrots, little puffed wild rice. Looks really, really good. We talk about a great dish and we talk about lots of things. You know, obviously texture, and we get that texture from that wild rice, which I think is lovely. The chewiness of the carrot - that's quite sweet. I think it's a really nice dish. I really like the balance of the black pudding against the freshness of the berries. You get the creaminess of the cheese, you get the puffed rice, you get the berries, and you get the pork beneath. But it's kind of like having an English breakfast all on one plate. So you're getting all those different flavours ringing bells. I love the black pudding. I like the carrots, in both forms - the ribbons and the roasted. I love the crunch. But then too much goat's cheese. So, I'm left with, like...across my palate... That's the sourness. ..because there's too much goat's cheese. Shall we score? Mm. Let's get the next dish in. ANNA: I chose the black pantry because I wanted to show the judges a different side of my personality - my darker side. I really hope that going big and bold pays off. MAN: This is dry aged beef, carrot and blackberry salad with a truffle and mushroom puree. Thank you. (LAUGHS) I don't know what to say. It's not quite right. It does look... It does look kind of scary. It does, doesn't it? Menacing. Yeah. I don't know what it is. Cool, isn't it? It is. It's scary food. Yeah. It doesn't look quite right, but I got this funny feeling it's going to taste good, Gary. Yeah, there's a lot of flavour in there. You can tell already. The cooking of the beef is absolutely spot-on and it's a great piece of dry aged beef - you can tell straight away. So, kudos to whoever cooked that, because that is rock'n'roll. I also love the carrots. You know, I like the acidity. What have they been tossed in? Goat's cheese. It's goat's cheese! That's what it is. And I think that's a great use of goat's cheese. That's really clever. I like that. The carrots, the goat's cheese, the beef all work really, really well together. The cooking of the beef, brilliant. Fantastic. And the carrots are tender, they're not...at least they're not crunchy, which I think is really important with a dish like this. But, on the negative side, you know, that mushroom truffle puree has no flavour in it. And I don't like that sort of consistency about it. That makes me feel all... Eugh! Yeah, you're all ready to dive into the arms of a lovely, rich mushroom sauce. It's all slippery and delicious and loaded with salt and those earthy, foresty flavours and you feel cheated. "Where's my mushroom sauce to go with that beef?" And that's the cruellest thing of all to do. So there's some positives, but there's definitely some negatives. I wasn't sure about the last dish, so I scored it that way. And now I'm not sure about this dish, so I have to score it that way. So, which one is going to take the trophy out? Let's do it. Oh, the question is - is today the day, Anna? We want it to be. We really do. You had two pantries to choose from and you chose the one with the dark, mysterious ingredients on it. The toughest pantry we think ever. And the question is, did those dark, mysterious ingredients lure you into a black hole or will they be the key to your triumph? First of all, who cooked what? I cooked the beef and black pudding. So, Callum, that means you cooked... The black pudding, carrot and goat's cheese. Interesting. OK. Callum... ..I scored your dish... ..7/10. SARA: When I see that Callum has a 7/10 for his first score, I'm like, "Damn. That's significantly low." 6 Callum...I scored your dish... ..7/10. SARA: Callum has a 7/10 for his first score. That's significantly low. But then I'm like, "Yay! Anna might have a chance." You know, Callum, I thought that the combination of the blackberries, the black pudding, was absolutely spot on. Loved it. But there was just too much goat's cheese. Callum... ..I scored your dish... ..7/10. Thank you. Really pretty dish and I loved the texture of the puffed wild rice. You know what? Considering how difficult the pantry was, well done. Thank you. Berries, sourness of dairy, black pudding. All things I love for breakfast. You put them all on one plate. I scored your dish... ..7/10. Well, Callum, three 7s - 21 out of a possible 30. In the past, that's been a winning score. It's also been a losing score. Anna, I scored your dish... ..7/10. When Gary starts off with a 7 for my dish, I start to think that, "Maybe I could win this." What I liked about your dish is those carrots - perfectly cooked. Really well done. Thank you. Anna, I scored your dish... ..a 6/10. I loved the beef, and that was beautifully cooked, but that mushroom truffle puree - the flavour and texture it had was a big issue. Anna now needs a 9 to win this challenge from Matt Preston. Anna, I scored your dish... ..6/10. Oh, it was so close, Anna. I loved the carrots and black pudding and beef - they were really well cooked and that was really, really good. But the plating was more Brothers Grimm than Hans Christian Andersen. You took us into the woods with your choice of black ingredients, but with a total of 19 points out of 30, this fairy tale is over. OK. So, Callum, well done. How did you find Anna in the kitchen? I think Anna worked really calmly, which is something I'm still struggling with, apparently, as of today. And I think the fact that it was a really tricky set of ingredients, like, not having anything green, not having olive oil, lemon juice and all those things that I use all the time, I think the fact that you thought it through first means you're going to go a long way. Thank you. Callum, you leave the MasterChef kitchen with another victory under your belt. We have to thank you for coming in and putting yourself out there. It takes a certain kind of person to put themselves back into the competition and, of course, if we're in Adelaide, we'll come and see you at the Sprout Cooking School. Thank you so much, Callum. (APPLAUSE) Good luck. Really nice to see you guys. Thank you. Oh! It's definitely a relief to walk out of here with my head held high. I kind of feel bad for Anna, because I think it would have been really good for her to have that pin, but I'm sure, watching the way that she worked today, I'm sure she'll be back down there cooking against someone else next time around. ANNOUNCER: Next time, season 4 favourites Ben and Andy swing by... ..and everyone is in the mood to party. I feel like we need some Mexican music. With the boys in charge... Get cracking. We want to make sure we're ready. ..our contestants will create authentic Mexican street food. Boom, boom, shake the room. Let's go, red team. It's the biggest challenge Melbourne has ever seen. That's more than 500 people. You think there's 1,000 people. Keep plating up, plating up, plating up. But will Sara's high-risk strategy... SARA: We're about to get absolutely flogged. ..pay off? Supertext Captions by Red Bee Media Australia