ANNOUNCER: Previously on MasterChef Australia, an elimination challenge had Con, Matt and Charlie baking off for Nigella. Very very close. But someone had to go. I'm sorry, Con, you're going home. CON: Without a doubt the best experience I've ever had. I'm ready to get out there. Tonight, a prize worth fighting for. Whoever wins today's mystery box goes straight into the next immunity challenge. With so much on the line,... Do you want that advantage? ...they'll push themselves... I'm gonna have a real crack. ...to the absolute limit. This is a cracking dish. Best-looking dish you've put up so far. But it's only just begun. No pantry, no core ingredient. We're cooking with our scraps! They'll endure the toughest invention test yet. Waste not, want not! With necessity the mother of invention,... They want leftovers, they're getting everything. ...they'll think outside the box... Love it! ...to create some exceptional dishes. Absolutely gorgeous. My mouth is salivating. Love it. But for the bottom three, elimination looms. # Burning up in my heart # like a flame, # like the brightest 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 the brightest shooting star. # In our souls, we all know # our dreams make us who we are. # Captions by Ericsson Access Services. www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016. MIMI: It's another week in the MasterChef kitchen. I love mystery boxes. I think they're really fun, and I'm super excited to get started on this week. Big day. You ready? Yeah, let's do it! Never been tasted in a mystery box before, but today is my day. I can feel it. Excited, kiddo? Yeah. You pumped? Yeah. It's always exciting every time we come to the MasterChef kitchen. And I can't wait to cook again. Let's do this! Let's have fun. Yes. Let's enjoy it. All right, Miley? You all set, brother? Here we go. CHLOE: I love mystery boxes. I think it's a time where you can kind of push your boundaries and safely test out new things. Come on, then. Chop, chop. Ah! The start of a new week in the MasterChef kitchen. The mystery box. Brilliant stuff. And you should be excited. You should be jumping out of your skins. Because we have a sensational week planned, as you'd expect. Sometimes I think we sound a bit like broken records. We say, "Keep it simple." We say, "Work clean." But there's one other rule, and it's a golden rule, and that's, "Waste not, want not." Today, we're gonna be keeping an eagle eye on you. You've gotta keep all your leftovers. At the end of the cook, everything that you've not used must either be on your bench or in the fridge. MIMI: Why would they want us to keep all our scraps? There's definitely something strange going on. Cook the best dish today,... and you don't just get a confidence booster; you get a game-changing advantage. Here's the important bit ` whoever wins that mystery box... goes straight... into the next immunity challenge. CONTESTANTS: Oh! MATT S: To be provided with a game-changing advantage at this stage in the game is huge. To have that power to be able to remove yourself from a dangerous situation is priceless. So, same rules, as always, in a mystery box. You're gonna have 60 minutes to produce a dish that must use one or all ingredients. Underneath your bench, all the usual staples ` eggs, flour, sugar, butter, vinegar, milk. We're only gonna taste the five most appealing dishes. The dishes that catch our eye. Guys, a lot at stake. Do you understand? ALL: Yes, George. You ready to cook? Yes, George. Your 60 minutes starts... now! I lift up the mystery box, and there's so many amazing ingredients. I can see barramundi, pork belly, coriander, lime, vanilla bean, miso, beets. I'm pretty stumped on what I wanna go with. BRETT: I lift the lid, and there I see this beautiful barramundi, so I'm happy, I've got a smile on my face already. I know I'm in my comfort zone here. I lived in Darwin for 10 years, eaten a lot of barra. I've cooked with barra before. I love eating barra. Can't wait to get my hands on it. Interesting bunch of ingredients. I think all of them go nicely together. What have we got in there? Miso, sweet corn, pork, bottarga, beetroot. Baby barramundi, which is delicious. Coriander. Pork and corn, coriander go brilliantly together. There's lime in there too. But then again, so does barramundi. So delicious. If you wanna go the other way, you've got lime and vanilla. There are puddings there. The staples can be a big help. Certainly what we're looking for is big, bold flavours, cos that box really lends itself to them. I'm just looking at that sweet corn, going, "I wanna make "a sweet corn custard, I wanna make a miso caramel, and I'll make crispy whitefish over the top of it. "I wanna win, because I wanna go straight through to that immunity challenge." Last week was an eye-opener for me. I screwed up in the team challenge... The reality is the frittata was a disaster. ...and found myself in the bottom three. Matt, you're gonna join Charlie in round two. And thankfully, I survived. The lesson I learned was to stay true to myself in the kitchen. And from this point on, that's what I'm gonna endeavour to do is be myself and cook my food. Today I'm gonna be cooking a twice-cooked pork belly with a little chargrilled coriander salsa and a miso mayonnaise. I wanna put the pork belly on straightaway and steam it for as long as possible. Steaming the pork belly is a cool way to cook it, soften it, without having to put it in a pressure cooker. The reason why you then finish it off in the deep fryer is to get that nice crispy skin on it. The last thing I wanna see when I lift the lid on the steamer today is a curled-up piece of rubber that is basically inedible and useless to me. I am a little bit unsure about this mystery box to begin with. I was really hoping for more sweet options. But my mind is immediately drawn to the beetroot, lime and vanilla. I really want to do a smoked frozen nougat. I've been practising it quite a bit, and I'd love to play on a different caramel, so I'm just trying to think of my flavour options and how it can all marry together. Last time I cooked a nougat, things didn't quite go to plan. I left it too late to get it out of the freezer. I tripped over Elena,... Oh! ...which meant I didn't get it on my plate. Are you all right, Chloe? Yeah. Nothing is going to get in my way today. I want to redeem myself and get it on the plate. To make the frozen nougat, I put my egg whites into the mixer, and I whisk them until they double in size. Then I slowly add my sugar until it becomes like a meringue. I really want this nougat to be nice and fluffy and really bold in flavour. ZOE: I really wanna push myself today. I want to do really well and give myself an opportunity to fight for immunity again. Today I'm going to make a sponge cake with a miso glaze and smoked vanilla ice cream. I've got the smoking gun. You can use it after me. Yeah. I do a smoked vanilla ice cream. It's delicious. It's a really unexpected flavour. You kind of have a spoonful, and you think you're just eating a plain vanilla ice cream, and then you just get this hint of smoke. It's really tasty. You never know how much smoke you're getting into your dish. You can't taste the smokiness until your ice cream is set. That's when the smokiness really comes through. It's a really big risk, but I think I can pull it off, and I'm pretty confident. I hope it's going through your head ` do you want that advantage? Straight through to that immunity challenge. 45 minutes to go. Come on. ANASTASIA: I think I'm gonna do a sticky pork belly with a miso and lime glaze, and then a really nice salad as well on the side. The pork needs to have that beautiful, sweet caramel sauce, and the texture of the pork needs to easily tear away and have that golden crisp on the outside. I'm gonna cook the pork belly in a pressure cooker, and I wanna cook it for 30 minutes so that it's really nice and tender and the meat falls away. There's just a huge risk factor, because you don't have all day to cook it. It's amazing. After the cook this morning, you go straight into immunity. It's incredible. You don't have to wait until the next challenge to do really well, so, yeah, the stakes are huge. TRENT: I feel like I've been just cruising along in the middle of the pack a little bit, so today is really important for me. I really want to push myself and get tasted for the first time. Still a lot for me to learn, and I really need to raise my game today. What's the finished dish gonna be? I'm gonna make miso pork and corn dumplings. Yep. And I'm gonna make a miso caramel just as a sauce for them. Are the dumplings gonna have a broth as well or not? No, they weren't going to. The danger ` we've seen it in a lot of ravioli this year... Yeah. ...it's all a bit dry. I think Matt's right. I'm gonna take his advice and make a broth for my dumplings. Today I want to push myself and really stand out from the crowd. To hear that the winner of this mystery box goes into immunity is pretty amazing. So, yeah, there's a lot on the line. The pressure's really on. BRETT: It's very important for me to get my dish tasted today. I wanna make sure the judges haven't forgotten me. I want to shine today. I'm gonna do a nice crispy-skinned barramundi. It's gonna have some beautiful pickled candy beetroot and a puree of corn with lots of lime and coriander on top. My food dream is to have a gastropub in country Victoria and have people travel from miles around to taste my home-style shared food. Good afternoon, ladies and gentlemen, from the flight deck. It's your captain speaking. My name is... I am a commercial pilot. On behalf of the entire crew, I'd like to welcome you aboard. I've been flying now for 18 years. I'm willing to step away from that to pursue my food dream. So, what are you putting in your guacamole today? Capsicum, onion, avocado. I've also got two beautiful daughters. Oh, and salt and pepper. Of course! To have a food business working with my daughters would be unbelievable. What about the most important ingredient? Love. Yes. It keeps me close to them. It could well be a big sort of family affair. We've even gone as far as planning the name for the restaurant. I'm hoping MasterChef might help me to achieve my food dream. The dish I'm making today is something that I would definitely have on my menu. It's good, tasty, solid, wholesome food. Something that people can really get their teeth stuck into and remember. "Wow! That barramundi was amazing." It'd be great to go straight through to community. So, yeah, I'm really going to push the boat out today and have a real crack. We don't want you to waste anything, let alone time! There's only 30 minutes left! 30 minutes to go! GARY: Come on. Pedal to the metal. MATT S: My pork belly is steaming. I think it'll be all right, but it's gonna be tight. How does the pork belly feel? I just put a knife through this one here. I'm gonna use that piece. It's got a nice jelly. If that fat is still rubbery, you're not gonna win the advantage. Yep. It's pretty real. Matt throws it out there. It's that question mark that's hanging over my head. Is the pork gonna be rubbery, undercooked? This is a massive risk to try and do this dish in an hour, and if I don't get it right, I'm in huge trouble. 1 1 MATT S: In today's mystery box, we have 60 minutes to create a delicious dish, and the five most interesting dishes will be the ones to get tasted. For the winner, they will skip the invention test and go straight through to an immunity challenge. My pork belly is steaming, but it needs a lot longer to cook, and I'm running out of time. Once cooked, I need to get it into the deep fryer, crisp it up. I'm starting to feel the pressure. The catch for today is that none of the food scraps are to be thrown out, and everything is to be stored correctly. So any cold meats or produce needs to be in the fridge. My frozen nougat is now in the deep freeze, so I want to move straight on to my beetroot caramel. I put caster sugar into a dry saucepan, and I take it to a really nice bitter stage. I basically whisk the beetroot juice into the caramel, and it starts to bubble, so then I add my cream. And I just let it simmer and thicken away for about five minutes. The beetroot caramel is definitely a risk. But if I'm going to take one, the mystery box is the one to do it in. ZOE: There's 25 minutes to go. My ice cream is just starting to set. And my cake's in the oven, set at 180. And I don't think it's hot enough. I don't think the cake's going to cook, because I still need to take it out and cool it. So I bump the temperature up to about 220. I just need to soldier on and push through and beat the clock, really. ANASTASIA: Today I'm cooking vanilla sticky pork with a lime and coriander salsa and some beetroot. I originally wanted to cook the pork belly for a good 30 minutes in the pressure cooker, but I'm running out of time, so I'm going to have to cut the time down to 25 minutes. I really hope that it's still going to be really nice and tender. What's in there? Is that the pork in the pressure cooker? Yeah. Along with some vanilla, the lime, and also the miso. I like that. Delicious. Yeah, really good idea. But... What, how long? 21 minutes. You know, she's clever. There'll be a beautiful stock in there and everything. I'm running out of time, but I still hope that it will be really nice and tender. Well, time's absolutely flying. Who would believe there's only 15 minutes to go? Come on. Come on, guys. So, we've got 15 minutes to go, and it's time to cook this fish. Put a little dash of oil ` just a dash. Place it, hold it down for about 30 seconds, let the skin set. I check the skin. It's coming up nice and crisp. It's getting that nice, beautiful, dark colour. It's about 70% cooked through, so it's time to go in the oven. I like to finish fish in the oven because you're getting heat attacking it from all over. It's a better way to finish fish, for me. Can I say, I am loving pretty much the sound of all the dishes. There's not really much out there that I don't want to eat. I want to eat everyone's food. MATT: It's going to be a cracking tasting. And there's a lot on the line, isn't there, George? There's a lot on the line, and they're all stepping up to the plate. Obviously, they've got to save all of their ingredients. But on top of that, I'm sure it's dawning in all their minds ` they want to go straight through to that immunity challenge, get a pin. TRENT: I've made, filled, and shaped my dumplings, and they've been steaming for a few minutes. This is taking a lot longer than I thought, and, yeah, I'm really under pressure now to sort of get it done. There's about 10 minutes to go, and I look down in the steamer, and something's just not right. The dumplings just aren't delicate enough for what I have in mind for plating. My only option is to start again and reshape the dumplings. I really want to push myself, but the pressure's on. If I want to be tasted today and have a shot at that advantage, I really need to step it up. My plating has to be restaurant quality. MATT S: I just took my pork out of the steamer, and I'm going to throw it in the fryer right about now. It feels like it's cooked all the way through. It's got that nice jelly skin on it. So fingers crossed it fries up and it's nice and crispy. When you're cooking pork belly and you're up against the clock, it's that battle that you have to fight with yourself to make sure you leave it on long enough to cook, but you don't want to leave it on too long. If it doesn't crisp up in the next five minutes, I'm done for. I'm waiting for my cake. It's a bit under in the middle. I've put the oven up to 250, and the outside of the cake is cooking, but the middle's not. GEORGE: Zoe, saw you staring at that clock. I'm just waiting for my cake. It's not cooked? It's nearly. GARY: How far away is it? Couple of minutes. I checked it at 10 to, and it was under. Oh my God. That is delicious. What is it? What is it? Smoked vanilla ice cream. Yeah. Zoe, you better make that cake work. Because that is the bomb. The time is ticking, and the oven doesn't go any higher than 250. I can't do anything else but wait. This damn cake. Got everything crossed that my cake cooks. I've only got four minutes. MATT S: I take my pork belly out of the fryer. I feel the skin. It feels like it's crisped up. Now I just need to cut it open and see what's going on inside. I'm running my knife through the pork belly, and, honestly, I don't think it's as crispy as I would have loved to have today. This food is looking absolutely delicious. Three minutes to go. Come on. BRETT: I've got a beautiful, nice white plate. I put the barramundi on, a smear of the golden puree, with some nuggets of crunchy goodness, and now it's time for the coriander oil ` sprinkle that round the side. I look down ` looks beautiful. I'm happy as. I think it's really important in a mystery box that your dish looks beautiful, because the judges, they have so many dishes to select from, and I think that the best-looking ones have an advantage. My tortellini-shaped dumplings look beautiful. I definitely made the right call to reshape them. But I just really hope that it's enough. One minute to go. One minute. Last touches! Cake's cooked. I'm looking down at it ` it just looks like this big, giant cake on a bowl. And I don't have time to cut it. I know it doesn't look great, but I'm hoping that the flavour's there. And I know my ice cream's good. 10 seconds! Nine, eight, seven, six, five,... ...four, three, two, one. That's it. Your time's up. MATT: Well done, guys. Well done, Mimi. Well done, Ana! Well done. Well done, well done. MATT S: I'm pretty happy with this dish today. I definitely would have loved a crispy skin on the pork belly, but I'd give myself a good shot at top five. CHLOE: There's a lot at stake today. I really want that pin. I've been in the bottom for too long now. I really want to be in the top. So I think this will definitely help get me there. TRENT: It's risky to change my dish at the last minute, but today I had to push myself to places I wouldn't normally go. I hope it pays off. 1 What an absolutely brilliant cook! There's smiles on our faces because we saw, you know, that focus, the energy, and some gorgeous-looking dishes ` some of the finest dishes I think we've seen so far in the competition. How on earth are we gonna pick the best five? I do not know. The winner today, of course, straight through to immunity ` no need to cook in the invention test, avoid the pressure test. The first dish we'd like to taste belongs to... Brett. Whoo! (CHEERING AND APPLAUSE) It feels amazing, you know? This is the first time I've been in a tasting. I... I just feel electric. I'm looking down at my dish, smiling at everyone as I'm walking down there, super-proud. Whoo! Look what I made! There you go, gents. What have you cooked, Brett? Uh, crispy barramundi with corn two ways and pickled beetroot. I think that's one of the best-looking dishes you've put up so far. Thank you. Brett, so often, 'classic' is used as a synonym for 'boring'. But what you brought us is a lovely, classic dish. It's delicious. The combination of that really smooth corn puree with the nuggets of crunchy corn is great. I love those little beetroot. It's a really lovely, rounded dish where everything has its place and everything needs to be on the plate to make it a great dish. Yeah, and the fish is cooked beautifully, Brett. One of the best dishes you've put up in this competition. That balance between sweetness, that salty fish. Obviously, the pickle is perfect. What this is is clarity of thought. It just works brilliantly. You know, it's the kind of dish that you go to your local restaurant for, because it's exactly what you want to eat. Sure. And I'm happy to eat that. Well done. Well done, Brett. Thanks, guys. (CHEERING AND APPLAUSE) I'm doing this for my girls at home, and they'll be jumping around the lounge room, so excited, and that's how I feel. At this moment, I'm just so proud. Whew! Next ` Anastasia. (CHEERING) I can't believe that my dish is being tasted again. It just really reinforces the fact that the judges like your food. GEORGE: Mmm! Wow, that looks, uh, really really beautiful. What have you cooked? I've cooked vanilla sticky pork with beetroot and a lime and coriander salsa. This is a cracking dish. But... I just need some salt. Because that would just balance it all out for me, cos there's some sweetness there, some stickiness there, but I just want salt to... (SMACKS LIPS) ...I don't know. For me, the one thing this dish needs is just maybe another half an hour in the pressure cooker... OK. ...so it really breaks down, so literally, you rest your knife against it and there's a little bit of elasticity still in the skin. For this dish to be heavenly, that just needs to evaporate away. I'm just absolutely chuffed that it looks so pretty and that you seem to have a really clear idea from the get-go of what you want to cook. And that's how you win mystery boxes, actually. Mm. And the competition. So who knows? Thank you very much. Thank you. Nice work. (CHEERING AND APPLAUSE) It's so good to be able to get positive feedback. It just shows that I'm growing and I'm really happy. Today's a day of firsts. First tasting for... for Brett. First tasting also for Trent! Yeah! (CHEERING AND APPLAUSE) I'm stoked that I'm in the top five. I feel like it's been a long time coming. I've been working really hard for it. And, yeah, I'm just really happy to be in there today. Gee. Hey, look at that. Gee. Um, what's the dish? Uh, it's... That sounds like it's gonna be super-sweet and kind of just a bombardment of miso and sugar. So I hope it's not. I don't really wanna talk any more. I wanna see... Yeah. ...whether you've nailed it or not. I love the presentation, by the way. Great choice of bowl. Really good. Clever idea. So if you nail it, whoo-hoo. Mmm. Oh, are you gonna have another one? (BANGS TABLE) (MOUTHS, LAUGHS) George? There's only one left. We spent last week with Nigella, talking about supercharging flavours, you know, bringing really kind of oomphy flavours, but in balance. That caramel by itself is a kind of overload of miso and sweetness. But with those dumplings, perfect. The fresh pop of that corn, the pork inside, the relief of that very very thin pasta around it, I think that's a really great dish ` I love it. You know what's funny is that first mouthful, I went, "You know what? What's Matt thinking? It's really sweet." And then, all of a sudden, the dumpling plays its part and just softens it all down. And then when you've finished, your taste buds are just, now, they're primed, ready to go, for the next one. I think that's absolutely delicious. You know what? This word of 'rustic' and 'simple' ` it needs to come to an end, yeah? This is complex, delicious and gorgeous, Trent, and well done. Thanks. You're here, mate. Yeah, it's good. About time. You are here. Thanks. (CHEERING AND APPLAUSE) I'm so happy with the judges' comments today. I've pushed myself so hard, and it's paid off. I really feel like I've turned a corner. Zoe. (CHEERING AND APPLAUSE) ZOE: I'm really happy walking my dish down to the front. But I'm looking down at this cake, and it doesn't look good. It just looks like a brick. GEORGE: Why have you got two quenelles? I thought the ice cream was delicious. So you've brought extra. So, yeah. (CHUCKLES) Good idea. A little extra. Good on you. So, what have you cooked? So, I've got... It frustrates me, because that is one of the best ice creams I've tasted in this competition. That is memorable, for me, and I will never forget it. But... I... I'm not a fan of this cake at all. It's big and... For me, literally, you just put the ice cream and you put the miso caramel over the top, and you'd have a winning dish, cos that kind of almost bacony smoked ice cream with that miso caramel is delicious. But for me, the sponge is a little too heavy, and it's a real pity. But you know you've got a cracking ice cream and a cracking caramel to bring out at some other point. Thanks, Zoe. (CHUCKLES) (APPLAUSE) Even though the dish is not overall perfect, there are elements on the plate which are. Next week, I don't want three out of four elements to be perfect ` I want four out of four to be perfect. The last dish we'd like to taste... belongs to... Chloe. CHLOE: I'm so happy. I think my frozen nougat and my beetroot caramel work really well together, and I'm really hoping that they love it. (CHUCKLES) Dress. OK. Mmm. That looks good now, doesn't it? Look at that. Mmm-mmm. Fantastic. What is the dish? It's a smoked lime and vanilla frozen nougat with a lime crumb and a beetroot caramel. Mmm. Ooh. Oh! I'm not doing it, because you've done it. I know you don't like smoky stuff in desserts. Mmm. I know that. Yeah! Delicious! Amazingly light and fluffy nougatine with a really aggressive smoky flavour, which takes on the bitterness of that caramel. Really, it's like an arm wrestle between... between super-sweetness and super-bitterness. Three elements, all perfect. Well done. What I love about yours is, too much miso ` overtake it; too much salt ` overtake it. Not enough? It's all right. You're not eating it going, "Oh, this is one of those weird desserts." You're eating it going, "This is a yum dessert that I've never tasted before." Everything that's in that little bowl belongs there. When you were making it, I thought, "This is gonna be way too sweet and out of balance." When you pick up that earthy beetroot and the caramel sauce, it just reins it straight back in. And that is so utterly delicious, and, yes, I do want to lick the bowl. How brilliant! Even in spite of there being some amazing dishes out there ` like Brett's, like Trent's ` I fear that they've been beaten by a better woman today, and they've been beaten by a better dish, cos that is a cracker. You know what that means ` you've won the mystery box, you've won that advantage. (CHEERING AND APPLAUSE) Thank you! Argh! I feel really good. I jump up and down a little bit. (LAUGHS) I'm so smiley, I'm so happy, and... this is such a good moment for me. The kicker is you're straight through to the immunity challenge, which means you're not cooking again today. The pressure's off. You don't have to compete in the invention test. Normally, we'd be walking to the pantry. But not today. Pat yourself on the back, up to the gantry, and you can watch the rest of them sweat it out in the next challenge. Off you go. (CHEERING) CHLOE: I think this has definitely shown especially me how much I can accomplish if I really believe in myself. And I think I can definitely go really far in this competition. Right. Time for the invention test. Remember the golden rule we talked about earlier on... of "waste not, want not"? No pantry... ZOE: No pantry? No core ingredient. So what are you gonna cook with? Mm. I think it's starting to dawn on you, isn't it? In today's invention test,... you'll be cooking... with whatever's left in that mystery box. MATT S: We're cooking with our scraps. With the threat of the bottom three looming, that has just upped the pressure for everyone. 1 In today's invention test,... you'll be cooking... with whatever's left in that mystery box. Now, that includes all the scraps, pips and peels. This is an invention test, so, as always, we're looking for deliciousness and inventiveness. Today you're gonna get extra credit for using anything creatively that you would have normally thrown out from your cook earlier today. I think the leftovers, in a weird way, make it easier, as silly as that sounds. You should look at every single bit of ingredient that's given to you as an opportunity. And that's what chefs are doing right now, yeah? We're not going for those primary cuts that are, you know, you don't really need to do much. We're looking deeper. You have 60 minutes to give us a delicious dish from all those leftovers and staples underneath your bench. No pantry visits, no visits to the garden. They are out of bounds, not in play. It's all about your leftovers. Top three dishes will join Chloe in the immunity challenge. Bottom three, as you know, straight into a pressure test tomorrow. Are you ready? ALL: Yes. Your time starts now. Good luck. CHLOE: Good luck, guys! Good luck! I've got more than half of the barramundi left. There's some of the coriander stems and leaves. It's just forcing us to be creative, and I hope I can come up with something. Time's just started, and I'm going through my ingredients, and I think I'm gonna go with the fish again. I've only got half a fillet of barra left. I have to be really careful, and I have to be super conservative. We're not allowed to use the pantry, we're not allowed to use the garden. We've only got the leftover staples and whatever we had left over from the mystery box. So I hope I've got enough there to put up a dish. HEATHER: I love cooking from leftovers. It's creative. You get your mind ticking. What's in the pantry? What's in the fridge? My dish is called a barra mornay. It's my take on my mum's tuna mornay. That dish comes from my heart, and I always feel better when I'm cooking with my heart. The mornay's all about the white, cheesy sauce. So I'm doing a bechamel, which usually you infuse the milk. I've got really limited ingredients, so I'm actually using the corn husk, and I'm also using the coriander root as well to add a bit of a peppery zing. I really want to be in that top three today. It means everything to me. I'd love to be fighting off for immunity with Chlo-Chlo. Yeah. Game on. MIMI: I wasn't tasted in the mystery box this morning, so I'm really eager to be in the top three today. I have improved so much already, this competition, and I just want to show the judges that I have a lot more as well. Today I'm making a coriander ice cream with a lime syrup cake. I love coriander and lime. They're some of my favourite ingredients, but most people wouldn't consider putting coriander into an ice cream. I just hope this isn't too daring for the judges. If I don't nail this ice cream and get it so creamy and perfect and if the cake's not absolutely perfect and the best cake that they've eaten all day, I don't have anything to hide it with. There's only two things on that dish, and they need to be perfect. Today I'm doing a roasted pork sandwich with a coriander flatbread and a miso mayonnaise. I've cooked pork belly before plenty of times, and usually I do it in the oven. I just find it gives it a better texture with the heat attacking it from all around, and you get a nice crispy crust on top. Quite a bit left, you know, coriander, plenty of leaves there, lots of roots. There's lots of lime. Can use these beetroot leaves in the flatbread. And I've got some miso as well for the mayonnaise, so... And plenty of pork, so all good. To get the pork how I want it today, I'm gonna portion it up into smaller sizes, then I'll score it up, rub some salt in there, get it right in. In a pan in a screaming hot oven for about 30, 35 minutes. GEORGE: Waste not, want not! That doesn't just apply for the food ` it applies for the time. 45 minutes to go. Come on. GARY: Come on. Let's go. Oh! MATT S: In the mystery box, I used the pork belly, so that means that I've got the whole barramundi to work with in the invention test, which is great. It's a beautiful piece of fish. Got a few bits and pieces of scraps. Bit of beetroot, cori, some beetroot leaves. So, yeah, really gonna have to put that creativity to the test today, for sure. The idea that springs to mind is a san choy bau. And seeing as I don't have iceberg lettuce, I'm going to use the beetroot leaves. First thing I do is start breaking down the barramundi, remove the fillets, because I want to use the carcass to kick off a stock, which will eventually be used in a sauce. Anything and everything that's not nailed down on this bench today is going in that stock. They want leftovers, they're getting everything. KARMEN: Today I've decided to cook a savoury dish. I'm making a pan-fried barramundi with pickled beetroot scales, corn puree and a burnt miso sauce. The first thing I do is spread the miso on to a baking tray and let that bake in the oven till it's burnt. What are you concerned about? I'm concerned about everything, cos I don't do savoury. I'm more comfortable with cooking desserts. I just don't have enough ingredients left over to produce a beautiful dessert. CHARLIE: I've been doing quite well in the mystery boxes, and then struggling in the invention tests. I'm hoping that I can break that curse today. Today I'm gonna do a miso ice cream with a charred sweet corn crumb, coriander and lime caramel and a vanilla meringue shard. First thing I get started on is the miso ice cream. I've cooled my anglaise down, and it's time to get into the churner and start churning. I'm worried about my ice cream today, because I've only just got it in the churner, and it usually needs about 35-40, so I think I'm really cutting it down to the wire. MATT: We don't want leftovers ` we want greatness. 30 minutes down, 30 to go! CHLOE: Whoo! Good job, guys! BRETT: Any good sort of kebab or sandwich like this needs a good sauce. So I have this idea for this miso mayonnaise. I don't have enough ingredients to do this again, so I have to get it right. I'm just gonna start with an egg and a small amount of oil and a good squeeze of lime juice. I have to be super careful to add the oil slowly so I get the right consistency. I blend it, and it just isn't coming together. It just isn't working. This mayonnaise is crucial to my dish. I can't believe I'm going from one of the best dishes I've put up in the competition to this. I could be facing elimination now. I'm in huge trouble. 1 1 The miso mayonnaise just isn't working. And time's really getting away from me. I'm starting to panic. Without the miso mayo, my sandwich will really lack the sauce factor. I have no options left. I can't make it again. So I'm just gonna have to leave it off the plate. This could really send me straight to the bottom three. THERESA: I've actually got a lot of savoury items left. I've still got my pork belly, my fish, corn, vanilla and miso. I'm thinking I'm gonna go dessert, because I've already done a savoury. Vanilla miso ice cream and use the corn in a cake or a custard or a crumble or something like that. What are you doing now? Um, I've got a miso, like, a funky miso ice cream. Coriander crumb with caramelised corn for that sweetness and crunch to go with the salty ice cream. And then whatever time permits, I'll see if I can keep going with my leftovers. OK. Is there a little something saucy something? Yes, I've got my, um... my corn milk custard going. How does that work when you've got a custard, and then essentially a frozen custard, which is an ice cream? How do those two things go together? Not so... Yeah. Do you know what I mean? Basically you've got an ice cream and a crumb. At the moment and... OK. No, that's OK. I don't mind it. Because, you know, what you're creating there... Well, you've got a couple of different ways to go. You can make a pastry, you can make a biscuit, you can make a crumb, you can make a tart. There's a few options there. Mm. Mm. Mm. I have to come up with a new dish quickly. Gary mentioned something about a tart, so that's the way I'm gonna go. I'm gonna make a corn custard tart. CHARLIE: I look into the ice-cream churner. I can already tell that this ice cream's not gonna set in time. I'm just hoping that it's not my undoing. My heart starts to sink. That top three spot is slipping away from me. I've got to think of a plan B. I decide to pour it into some dome moulds, put it in the blast chiller and just hope that it sets. Sorry, darl. Argh! I've just wrapped the fish up in the corn husks to prepare that, and then I'm gonna steam the fish in that. For me, this dish is all about texture. I'm also gonna fry up some of the fish fillet into a crispy fish floss and then crisp up some of the skin. When the judges bite into this, I want them to be borderline confused about how many textures are going on. I believe in this dish, and I know that if I get every single one of these elements done and nailed, then I could be looking at a top-three position. GARY: I'm loving this challenge, actually, because they are doing really really well, and I think they must have had an inkling, because it was all about thrift and economy this morning, that maybe they were gonna use some of these ingredients again. But we've got all sorts of things. We've got a san choy bau from Matt. He's using the leaves from the beetroot, which is a great idea. And we've got a couple of miso ice creams going on. Charlie, miso ice cream, something crunchy. Theresa, ice cream again, something crunchy. So I'm really pleased. MATT: There's some great invention, and I think maybe this idea of using leftovers has really fired up that inventiveness. There's a massive spring in their step, because the food sounds delicious. I'm making the pastry for my tart. I've got to be really careful not to overwork the pastry, because if I do, it'll develop the gluten, and the pastry will be hard. I get that into my tin, and I blind-bake it. ELISE: I still have a fair few ingredients left. I've got lime, I've got coriander, and I've got vanilla. I know I can make a perfect dessert with those ingredients. I'm going to do vanilla parfait with a lime curd centre. I'm gonna do a coriander sponge cake and some lime soil. GARY: Top-three immunity, bottom-three pressure test. 15 minutes to go. Come on! GEORGE: Come on, guys. HEATHER: Part of my dish is I'm creating a rough puff pastry, and I put that into the food processor, cos it's got to get in the fridge and get nice and cool. Next I move on to my barramundi, which I'm cold-smoking. Oh. Hi, Matt. Heather. How are you? I'm looking at your notes, and I'm thinking... I'm thinking, "Please let this be a mornay." Yeah. I love it! I love it! Gee, well, it's certainly creative. Um, I just hope you get enough flavour out of the corn to balance the smokiness of the fish, and that you can turn the... I know! I just had it on before. Yeah, that's right. Pull down the little safety catch, and then press the button. OK? Yay. It's gonna be fine. Go, Heather Feather! Ooh! I think by cold-smoking my barramundi, I'm being inventive, and I just hope that it adds the flavour to the dish that I need. 10 minutes to go. Come on! To make the beetroot scales, I want them sliced super thin, so I'm using a mandolin to do that. Just getting thin slices from the beetroot and using a ring cutter to cut out even circles. Love that. What are you doing? Barramundi with, um, beetroot scales. Look is great, and I love that. It's a bit old school but it's beautiful. But also do something to them. Yeah. Do you know what I mean when I say that? Yeah, give them a bit of flavour. I was thinking of maybe spreading miso on the fish and sticking these scales on. Great idea. I love it. You're on a winner. Honestly. A winner. I've taken the judges' advice. I'm gonna pickle my beetroot just to add a bit of freshness to the dish. To pickle my beetroot scales, I heat up some sugar, vinegar and water and let that dissolve, and then place my beetroot in so they can pickle. My cakes are in the oven. Now I'm just gonna make my lime syrup. To make my lime syrup, I put some water, lime juice and sugar in a saucepan, bring that to boil, and then just let it simmer for a while until it's a nice consistency. It's time to remove my cakes from the moulds. I'm hoping that when I flip them out, they're just as brown on the underside. Once I flip them over, they're looking absolutely perfect. I pinprick some holes, and then pour the syrup over. They're just drizzling perfectly. BRETT: I've backed myself into a bit of a corner today, you know. I'm really against time now. I've left it really to the last minute to cook this flatbread, so I'm going to be cutting it fine. "Tick, tock, tick, tock," is all I'm hearing in my ears. The dark thoughts of the pressure test and, you know, being in the bottom three are starting to creep in now. I'm really hoping my bread isn't going to be undercooked. And I really hope it's not going to put me into the bottom three today. ELISE: I now need to get on to my microwave sponge cake. I've already done my egg yolk mixture, so I just need to incorporate the coriander into the mixture. I pour my mixture into the siphon gun, I charge it, but something's not right. Elise, I see you from a distance, you're struggling. Yep. What's in there? Um, I've made a coriander sponge. Have you gassed this? Yes, three times. Three times? (GAS HISSES) Let's see what's inside. Have you got...? How much liquid is in there? I put about... over a cup. That's it? You're making a little microwave sponge out of the... Coriander, yep. Too thick? WAY too thick. So thick it's not moving. Yeah. Ah, just a wee bit up. And to the right a little bit. Perfect! Oh, beauty, guys! Mmm. Maybe a touch left and down a bit. 1 Too thick? Oh, WAY too thick. That mixture is so thick... Let's have a look. It's so thick it's not moving. Yeah. I'm freaking out. I pour milk into my siphon gun and shake it to try and loosen it up. I charge it again,... and out it comes. Whoo! I'm so happy my sponge has come out of the canister, and it's just in the microwave now cooking. Let's hope the ideas you had at the beginning were good ones, because you only have three minutes to go. Come on! CHLOE: Guys! Keep pushing! Whoops! Three minutes to go, I run over to the blast chiller to check on my ice cream. I'm turning out my ice cream, then I see the top of the dome. It hasn't set. This is a disaster. I've got no choice. I've just gotta whack the ice cream on the plate with all my other components and just pray that the flavour's enough to get me through. MATT S: I think when it comes to flavour, I feel like I've got it covered. I've got the sweet and sour, but I'm thinking I'd love that little bit of creaminess and that little bit of saltiness and richness, so I decide to whip up a little miso dressing, just to balance it out. I grab an egg, oil, salt, miso, vinegar, and I'm just whisking like the clappers. I want to get that nice creaminess and that light salad dressing consistency. It's a texture bomb going on inside that beetroot leaf, so I'm... I'm feeling really happy with what I've put up today. Oh, yeah, of course I want to be in the top three to get that crack at immunity. You know, I've just gotta find out if I'm cutting the mustard. KARMEN: My idea for presentation is to layer the beetroot on to the fish so they look like fish scales. Looking at the plate, I'm just really proud. Those beetroot scales look really great. The whole dish just really pops. MIMI: I get my coriander ice cream out of the blast chiller with minutes to spare. And I start scooping it, and it's just scooping so perfectly. The consistency is amazing. It's so creamy. I'm so happy. I just hope the judges like the inventiveness of my dish. One minute to go! One minute, last touches! (APPLAUSE) HEATHER: I'm starting to plate my dish, and I'm freaking out. The rough puff pastry isn't cooking. I'm hoping they're cooked in time. I've got 30 seconds before I need to pull it out and plate it up. I open the oven. Two of the discs look nice and golden and brown, thank goodness. So, yeah, they go straight on to the plate, and I'm really happy with it. BRETT: Plating up my sandwich, I know it's going to miss the miso mayonnaise, and this could really cost me my position in the competition. THERESA: My pastry is cooked, but my corn custard hasn't set. I need to plate up my dish. It's always that time call you don't want to hear, but we're going to do it anyway. 10 seconds. Nine. GARY, GEORGE AND MATT: Eight. Seven. Six. Five. Four. Three. Two. One. That's it. Time's up. MATT: Well done, gentlemen and ladies. Oh my God! How did you go? Yeah, good, I think. KARMEN: Yeah, I'm super happy. I think it's the best-looking savoury dish I've plated up. I hope I've done enough to be in the top three today. I'd love to be there. I'd love to have the chance to get an immunity pin. It would mean a lot. What a brilliant cook! Something's happening in this kitchen today, because again we've seen some brilliant dishes, and we're truly excited to taste them. Remember, there are consequences today. Three top dishes join Chloe in the immunity challenge, but the three bottom... end up in a pressure test. First one up, Matt. (CHEERING) Taking my dish up to the judges, I'm proud of what I've achieved today. I've stayed true to my word that I wanted to cook the food that represented me, the food that I love to eat. MATT: It looks great. GEORGE: It looks fantastic. It looks great. Tell us what you cooked. I did a little take on a san choy bau using the barramundi, cooking it in a few different ways. What's happening here? So this is, like, a little sweet-and-sour sauce that I made. It's, like, a little miso dressing. It was one of those things that, like, I like a lot of sauce in all different forms so... Messy. I need a bib. You have no idea of the pleasure of this dish. This is just wonderful. Mmm! Matt, I'm just thrilled that you're putting up such beautiful food, such great dishes so early on in the competition. It's not just once ` it's, like, over and over again. As soon as I saw you put that on the plate I go, "That's a good dish," and I kid you not, that is making the hair on the back of my head stand up. That is a textural overload of crunch and gorgeousness. Lots of different crunches. There's that kind of crispy crunch from that fish floss, and another crispy crunch from the skin. The real success is bringing up both the sauces. Normally when people bring up two sauces, we go, "You should've just brought the best one," but here the contrast of the saltiness of the miso and the sweetness and the sourness of that vinaigrette are a great combination. We picked you to go first because you wanted you to set a benchmark to see who exceeds that benchmark. You've set the bar really high. That's a cracking dish. Thank you very much. (APPLAUSE) To be able to produce that sort of food to this calibre of judges and get that sort of feedback, it's pretty crystal clear for me now ` cooking and food is gonna be my future. Charlie. (CHEERING) Walking my dish up to the judges, the caramel has totally crystallised. It's not even pourable. I'm a little bit embarrassed. This isn't even gonna be able to be served to the judges. What's the dish? It's a miso ice cream with a sweet corn crumb, vanilla meringue and what was going to be a coriander and lime caramel, but unfortunately it looks like it's, um, seized up a fair bit. Um, it's not really pourable. Well and truly. 1 Didn't your ice cream set properly? No, not quite. I was having issues with it, so I decided I would chuck it in, like, a dome mould and put it in the blast freezer just cos I wanted to present a nice half-spherical shape. For me, I look at this ` firstly, you got the plate wrong. You guys have a scullery of plates. Pick the right plate for the right dish. I'd prefer a nice, deep bowl, beautiful quenelle of ice cream. It's a really funky flavour, that. When I first put it in my mouth, it was like, "Wow." There's almost, like, a Danish Blue flavour. For me, that's what it reminds me of, you know? That's interesting. It's got a funky flavour that's not quite right. All you have to get right when you cook is ice cream, there has to be more cream than ice, a caramel has to be pourable, and all the rest of the stuff can come later. But at the end of the day, if you can't get your ice cream right, expect to find yourself wearing black again. And for me, too many flaws. Thanks. Walking back to my bench, I'm shattered. I'm basically preparing myself for a pressure test tomorrow. Next up ` Heather. (CHEERING) HEATHER: I'm really hoping that the judges can see that I've tried to reinvent Mum's tuna mornay, and that I've done it successfully. That looks all right. Lots of golden brown. Heather, what have you cooked? I've done my take on my mum's tuna mornay. So it's, like, a barra mornay. It's a really interesting idea, and it's such a classic. And, you know, a couple of people have had a crack at reinventing it, but not successfully, so I hope you're successful. It says a lot when the three of us are sort of standing here sticking our spoons into a bowl of food that you've created using leftovers, yeah? I love it. And I love it because the real danger when you try and reinvent something is you lose the soul of the dish. The fish is lightly smoked, which is great, so it doesn't dominate the dish. But it's there and I think it really lifts the dish. The rough puff and the skin provide the texture. I think it's a really clever dish, and I have the same warm fuzzy feeling ` and I think you both do as well ` that we've just sat at our mums' houses and had their version of a tuna mornay. So, well done. I love it. Thank you. Absolutely. That sauce is silky smooth and delicious. Got the right consistency and the crunch of the fish skin and that lovely rough puff pastry. It just... It all just goes together wonderfully. Thanks, Heather. Well done, Heather. (APPLAUSE) I definitely feel like I've done enough to be in the top three. I hope I don't miss out. Brett, your turn. (CHEERING) I do feel a bit nervous today. This dish is gonna really miss this miso mayonnaise, and I really hope it doesn't send me into the bottom three today. Here you go, then. Brett, what's the dish? It's roasted pork in a coriander flatbread. The pork is delicious. And, you know, is it a disaster dish? No. Pork, for me, is nice and soft. Bread, undercooked... and just really sort of blanket-like. It needs sauce. There are some flaws in this dish. You need a sauce. You need something just to carry what is essentially a pork sandwich. Thanks, guys. I wasn't happy with my dish today, so how can I expect the judges to be happy? Elise. ELISE: Vanilla parfait with a lime curd inside and a coriander sponge. I'm glad you pulled this off. It could be better. Trent. TRENT: It's a lime and vanilla tart and corn semifreddo. I actually really love the tart. I think it's delicious and tasty. Elena. ELENA: Corn fritters with a sticky miso pork, a little salad and some fish floss. I think that's absolutely delicious, Elena. I really do. Very impressed. Zoe. Pork belly with a miso butterscotch, coriander and lime pesto and pickled beetroot. That is another great dish. I love it. Thank you. (APPLAUSE) The next dish we'd like to taste is Karmen's. (CHEERING) I'm really hoping that I've cooked my fish well. I really don't want the barramundi to be overcooked or undercooked. So, Karmen, what is your dish? Pan-fried barramundi with pickled beetroot scales and a corn puree. That's so good. Karmen, I think the most complete and probably the most sophisticated dish you've given us. It just utterly makes sense. That is absolutely gorgeous. Fish ` beautifully cooked. Miso sauce ` wonderfully balanced. The perfect foil for that saltiness, with the sweetness of the corn puree. But what I really love is I love the sweetness of the pickle that you've used on that beetroot, and that kind of brings a freshness to the whole thing. I'm... I'm standing here going, "You've given us some desserts. Great." But you've given us now a dish that's savoury that is just incredible. Like, my mouth is salivating. Like, Karmen, there's a reason why you can win this competition by putting food like that up every single day. Love it. Thank you. (CHEERING) I'm actually so happy right now. I'm feeling like there's a good chance that I could be in that top three. Next up ` Theresa. (CHEERING) I'm not proud of this dish. It's a bit embarrassing. Sweet corn milk tart with miso ice cream. Sorry. This dish is not one of your finest moments, I'm sorry to say. Probably the worst thing about it, the fact that it tastes like tuna mornay. Cos you've got this kind of corn in there and this creamy sauce, and then the savouriness of that miso ice cream, I really don't like it. In my mind, there's no question you're gonna be in the bottom three. You need to start to... think about that. It's such a shame. Thanks, Theresa. Thanks. Yeah, you know, it's embarrassing and disappointing, but I'm not gonna let it get me down. I'm just gonna come back fighting. Oh. Mimi. (CHEERING) MIMI: I took a risk with this coriander ice cream. I'm not sure if they're going to love it or hate it. But I think it tastes amazing, and I hope it pays off. What have we got? I've made a coriander ice cream with a lime syrup cake. When you're ready, boys, pass it over. Hello, you. This syrup cake is wonderful. That little crunchy bit round the outside is so more-ish. If you could capture that and bag that up, crunchy bits from syrup cake, jeez, that would sell well. I just think it's really restrained. It's clever, and what I love most about it, other than the fact that it's very more-ish and very delicious, it's just a good idea, and you've delivered it. Wonderful ice cream, super smooth. It's as if the coriander says, "I need to be in ice cream always." Cos that is a beautiful way of using it. And that syrup cake is not really like cake. I know you think of cake as being a crumb and crumbly, and that is syrup cake masquerading as a large chunk of, I don't know, something like a really good marzipan. Syrup cake, delicious. That ice cream, delicious. A little bit of, you know, something on the plate, and that's it. This ain't simple, this ain't rustic, but this is delicious. (LAUGHS) Nice. Thank you. (CHEERING) Listening to the judges' advice over the past few weeks saying that you need to cook something simple and do it well, and it's paid off for me. Good job. I was worried. That is by no means an easy challenge. I think in previous years, it would have thrown contestants into panic and pandemonium. But yet you really rose to the challenge. Remember, the top three dishes join Chloe in this week's immunity challenge, and the bottom three dishes... go into tomorrow's pressure test. From there... as you know, someone goes home. CHARLIE: My heart starts to sink. I don't wanna be in another elimination. I just wanna be safe this week. 1 Remember, the top three dishes join Chloe in this week's immunity challenge, and the bottom three dishes... go into tomorrow's pressure test. From there... as you know, someone goes home. If I call your name, please, with great pride, step forward. Matt. (CHEERING) Matt, we loved your dish. It was a total flavour bomb, and you bombarded us as well with all those different textures. Joining Chloe and Matt in this week's invention test is... Karmen. (CHEERING) Karmen, that was a restaurant-quality dish. Absolutely delicious. Everything on the plate playing its role. And you did it using scraps, which is really impressive. Well done. Thank you. The fourth person in this week's immunity challenge is... Mimi. (CHEERING) Mimi, you brought us a dish that was perfectly poised, elegant and, above all, delicious. MIMI: It feels amazing to have been called. Now I get the chance to fight for immunity, so I'm so happy. Today was all about high standards, and I'm sure the boys will agree, but unfortunately, not for all of you. If I call your name, please step forward. Theresa. The next person in tomorrow's pressure test is... Charlie. The third person... joining you in tomorrow's pressure test is... Brett. So, Theresa, Charlie, Brett, you three are in tomorrow's pressure test, and one of you will be going home. And you know what, you three, this might not be the last time you're in a pressure test or an elimination, so get to grips with it. You know, shake off the sads. Come in and go, "You know what? I'm gonna do better tomorrow." Go home, get a good night's sleep, cos the three of you, you'll need it. Off you go. See ya. See you, guys. Well done, guys. Great cook. It's all good. BRETT: I'll dust myself off today, jump in there tomorrow and smash it. You know, I'm really looking forward to it. I can't wait. I probably won't sleep tonight cos I'll be so excited. You know, whatever they throw at me, maybe I can do it, maybe I can't, but I'm so excited to get in there and have a go. VOICEOVER: Next time ` a pressure test from a world-famous Michelin star chef. MATT: Jason Atherton. And despite its name,... Quail afternoon tea. ...this recipe will be no picnic. What's in the box? (GASPING) (CHEERING) Stop shaking, Charlie. Push, push, push. This is pressure at a whole new level,... It's crystal clear. I feel like I'm paralysed. ...where one mistake... Far out. ...could cost them their place in the competition. I didn't think it would be this hard. Captions by Ericsson Access Services. Able 2016. (LOUD KNOCKING, DOORBELL RINGS) What the hell was that? What? (KNOCKING RESUMES) That. (KNOCKING CONTINUES) It's 6am!