MasterChef Australia Season 18 Episode 15

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MasterChef Australia Season 18 Episode 15  The heat is on in the MasterChef Australia kitchen as Season 18, Episode 15, delivers another round of culinary challenges that push contestants to their absolute limits. This episode showcases a thrilling display of skill and creativity as aspiring chefs tackle demanding mystery box and invention test scenarios designed to unearth the next culinary star.  Chefs must demonstrate not only their technical prowess but also their ability to interpret unique ingredients and flavor profiles under immense pressure. The judges scrutinize every detail, from plating aesthetics to the perfect balance of tastes, setting a high bar for excellence. Viewers will witness innovative dishes and strategic decision-making as contestants fight to stay in the competition.  Prepare for exceptional cooking performances and gut-wrenching eliminations as the journey through MasterChef Australia Season 18 intensifies. The stakes are higher than ever, making this episode a must-watch for any food enthusiast eager to see brilliant culinary talent at its finest.  #MasterChefAU #Season18 #CookingCompetition

Transcript

00:00And there's a big box covered in a gold cloth.

00:03Don't know what it could be.

00:05Just have to wait and see.

00:09Morning, everyone.

00:11Morning.

00:12Welcome back to the MasterChef kitchen.

00:16Yesterday, we told you today was an immunity challenge.

00:20But what we did tell you,

00:22this is no ordinary immunity battle.

00:28You will be fighting...

00:30What's under there?

00:33The winner of today's challenge...

00:36will be taking home...

00:43An immunity bitch!

00:53Much bigger than I thought it was going to be.

00:55It's, like, huge.

00:57Big bit of bling.

00:58I love it.

00:58Just right here. Thanks.

01:01An immunity pin is a game-changer in this competition.

01:04It has the power to take you far.

01:07But this season,

01:08the power will work a little differently.

01:11What?

01:13Whoever goes into an elimination wearing an immunity pin

01:16must choose whether they play it after they know the challenge,

01:20but before the cook has started.

01:24Aw!

01:26Right twist.

01:28This week, we've been celebrating viral food sensation.

01:32Today's guest has racked up millions of views across his social media.

01:36He's known for his non-fast approach to delicious food,

01:40as well as for his incredible style.

01:43He isn't just beloved online.

01:45He's also beloved in this kitchen.

01:47And...

01:50Please welcome...

01:52the one...

01:53the only...

01:55MasterChef alumni...

01:58Connor!

01:59Woo-hoo!

02:02Woo-hoo!

02:03Woo-hoo!

02:05Honey, I'm home!

02:07Cool hat there!

02:09Feels awesome!

02:10Happy to be here!

02:11Woo-hoo!

02:14Woo-hoo!

02:14Ho-hoo!

02:15Woo-hoo!

02:16Woo-hoo!

02:18I love Con.

02:19I love this guy.

02:21Oh my God.

02:22He's exactly how I imagined him to be.

02:24Colourful and bubbly and incredibly well-dressed.

02:28He's one of the best-dressed people I know on social media,

02:32and he didn't disappoint.

02:35Hello...

02:38Welcome back to the MasterChef Kitchen Con!

02:40Thank you, thank you so much.

02:41This is so cool but not so scary.

02:44We're an entrance, yeah?

02:47Lydia, you were absolutely ecstatic when you walked in.

02:49Oh, yeah, this is so great.

02:51Like, I was literally just watching the one

02:53where you put the holes on the net and you're deep-fried,

02:57and you're just so colourful, and I'm so excited to meet you.

03:02Jackie, tell us, what do you like about this cooking?

03:04Oh, my gosh, I love all of Khan's cooking.

03:07It's just so approachable. You make it so fun as well.

03:09I love Khan so much.

03:11I'm so excited to be standing so close to him.

03:15Khan, what is it like stepping back into this beautiful place?

03:19I'm nervous. I'm excited.

03:21I feel like I'm going to get eliminated for the third time.

03:25I've got a feeling you've been dying to be on this side for a challenge.

03:28Yeah, 100%.

03:30It's revenge.

03:32It's revenge?

03:33Oh, no, no, take it out on us.

03:37Khan did not come here empty-handed.

03:39He has a cloche with him, and I'm just so excited to see what's under it.

03:45Khan, I reckon they're all itching to know what you've got under that cloche.

03:48What's under here absolutely blew up for me online.

03:52It was something really simple.

03:54I started it just for fun.

03:56I didn't have any idea it was going to go so viral.

03:59It is also something everybody loves.

04:02Today, I want you guys to make me your version of an epic...

04:08...downwards!

04:16Yes.

04:18The sandwich challenge.

04:20And I'm not doing it.

04:21There you go.

04:24Pretty shattered about this one.

04:26Vinny's crying.

04:28Vinny's in tears.

04:30The sandwich does need one more thing to finish it off.

04:33Ah?

04:34Ah, ah, ah, ah.

04:36Chopsticks?

04:37Because for me, the best sandwiches are about the cross section.

04:42Oh, wow.

04:43Ha, ha, ha.

04:44Ta-da!

04:49Look at our kitchen!

04:51Oh, my Lord.

04:53OK, guys.

04:54You have 60 minutes to make any kind of sandwich that you lack.

05:02The pantry is full of anything that you can dream of.

05:07Including the kind of bread that you cannot make in one hour.

05:14We want your sandwich to be incredible.

05:19Fantastic.

05:20When I taste your sandwich, I want a discotheque dans ma bouche.

05:25For those who don't speak French, bouche is mouth, OK?

05:31Disco-tech in your bouche.

05:33I don't know.

05:33Just keeping it clean.

05:35I feel it for you.

05:36Check that cat, check that cat.

05:38Because I love you.

05:41No?

05:42OK.

05:43Oh, wow.

05:44Oh, wow.

05:44Well, I can't pass the ball, yeah?

05:49I feel it for you.

05:52I still love that song.

05:54Flavour, flavour, flavour is what John Christophe was trying to say.

05:58He wants a disco in his bouche, which means, to me, he wants flavour.

06:02Listen, guys, we want fun.

06:05Whoever makes the best sandwich will have the privilege to put this amazing shining pin on their chest.

06:12So, is this something you want to fight for?

06:16Yes!

06:17Are you sure?

06:18Yes!

06:19Yes!

06:20Good.

06:23So, Chef Ghan, can you tell us any advice you can give them, please?

06:27Playing it safe today is not going to win you that immunity pin.

06:30Like, there's no elimination today, go crazy, have fun, go wild.

06:35I want something amazing from you guys.

06:37I hope you guys are ready to fight for that pin, because your time starts now!

06:44Come on, go, have fun, yay, yay, yay!

06:51Can I go in?

06:52Yeah, go!

06:56I'm very excited for this challenge today.

06:59I'm going to do everything I can today to make my sandwich delicious and mind-blowing,

07:06so I can wear that pin with me.

07:08Ooh!

07:11I think something super, like, decadent, really, like, bougie.

07:16I know Khan loves a bougie snack.

07:18I see it all over social media, so I'm going to try and play into that today.

07:29Well, Khan, there are not many people that would come in and outshine the specimen that is an immunity pin.

07:36Oh, yeah.

07:37But you may well just do that.

07:39Thank you so much for coming in and setting an epic challenge for someone to try and pin that on

07:43their chest at the end of the day.

07:45What are you hoping for?

07:46A lot.

07:48A sandwich, for me, can go in so many different directions, right?

07:50There's, like, texture that's involved and there's flavour.

07:52But I think texture's one of the biggest ones.

07:54I don't think people think about it, but when you bite into a sandwich, there's always something crunchy, something soft.

07:58Like, there's sometimes something chewy, right?

08:01There's so many different ways that this can go.

08:04Obviously flavour is king, but then I want it to be assembled well.

08:07I want every mouthful to have every single part of the layer in there.

08:11And for me, texture and acidity is really important.

08:14The final question, though, if I stole that pin, do I come back to the competition?

08:19Hey, give it a go, Khan.

08:25To get the immunity pin would be, like, the absolute coolest.

08:29I like things that are shiny, so I would love the opportunity to put that on my apron, yes.

08:34I'm so ready to enjoy this cook today, especially seeing there are no negative consequences.

08:41Nothing to lose, everything to gain.

08:44My family is of Greek heritage, so in my head I'm giving myself an advantage by picking Greek flavours.

08:53Do you think she's doing moussaka?

08:56Maybe.

08:57She's got all the veg.

08:58Yeah.

08:58She's got eggplant, she's got capsicum, she's got tomatoes.

09:01And then she's got the mince there too.

09:07Lydia.

09:08Oh, hi.

09:09How are you guys?

09:10How are you?

09:11Such a fan.

09:11Pleasure to meet you.

09:12Oh my god, can I give you a hug?

09:14Oh my god, please do.

09:15I'm going to speak over.

09:16Hello.

09:17Oh my god.

09:18Oh.

09:19Okay, go back to cooking.

09:20I'm sorry, I'm sorry.

09:22Have we got happy Lydia today?

09:24We do have happy Lydia today.

09:25What are you making?

09:26I'm doing a moussaka-flavoured.

09:30Gorgeous.

09:30My fave.

09:31Inspired.

09:32Inspired.

09:33So I'm going to try to roll the mince in the eggplant.

09:37Gorgeous.

09:38Crumb it and fry it and put a crunchy friday thing in there.

09:42Wow.

09:42Possibly.

09:44So it's almost like a moussaka parmigiana.

09:47Yes, yes.

09:48I like this a lot.

09:49And it's just whether this all comes together the way you want.

09:52But it smells beautiful over here.

09:54Oh, thank you.

09:54We'll leave you to it.

09:55Thank you very much.

09:5860 minutes is not a lot of time for a MasterChef worthy sandwich.

10:04It'll have eggplant, some capsicum, um, cheese.

10:11And if I make a really nice tomato sauce to go with it, I'm hoping I'll have enough time to

10:16do that.

10:17In order to get that pin, I'm going to have to cook my heart out.

10:21I'm going to give them the best crust section they've ever seen.

10:25Ah!

10:26Oh, dear Lord.

10:27Okay.

10:29Hi, Annabelle.

10:31Hi, Colin.

10:31What are you making?

10:32I'm going to do a steak frits baguette with an entrecote sauce over it.

10:38So, yeah, I've had this before and I, like, loved it.

10:41I've never made it on a baguette before.

10:44Okay.

10:44But I thought today's the day to pull it out.

10:47That's really exciting because there's a place called entrecote in Melbourne.

10:50Yeah.

10:50And they make this for AO and I'm obsessed with it.

10:53I'm obsessed with it.

10:54It's one of my favourite things to get at the tennis.

10:56Yeah.

10:56So, I'm really excited to see.

10:57Oh, they do it on a baguette?

10:58Yeah.

10:58Oh, damn, I thought I was really original.

11:00Guess not.

11:01It's very classic.

11:03Yes.

11:03Yes, it is.

11:04Looks quite spectacular.

11:05That beautiful green sauce, the, like, perfectly cooked steak, the crispy chips.

11:09So, you're talking about multiple pressure points there.

11:11Yes.

11:12Yeah.

11:12Crispy chips, perfectly cooked steak, and that sauce has to be banging.

11:15Yes.

11:15Yeah.

11:16Alright, make it great.

11:17Alright.

11:18Thanks, guys.

11:18Good luck, Annabelle.

11:19See ya.

11:20I need to make sure that I nail every single element today.

11:23Otherwise, that pin, I'm going nowhere near it.

11:28Come on, Hannah, girl.

11:32An immunity pin is just like a lifeline.

11:34It's like, get out of jail, free carding monopoly, but for MasterChef.

11:37So, I do want that pin today.

11:39We all want it, and we're all going to try hard for it.

11:42Straight away, I'm kind of thinking about when I went to Italy last year, and the sandwiches

11:46that I lined up for that are viral.

11:49Today, I'm going to make a Nduya chicken sandwich.

11:53I'm going for that real, like, Italian sandwich vibe here.

11:56Yeah.

11:57I've gone back to Nduya because it's one of my favourite things, chicken because I love

12:01chicken, and I'm starting to build these flavour profiles in my head up.

12:05Hey, Hannah.

12:06Hello.

12:06Hi.

12:07Tell us what you're making.

12:08I'm going for the classic Italian-type sandwich because that's leaning into what I love.

12:13Okay, so you've got some capsicum.

12:14Yeah, I'm going to go...

12:15Is that brining?

12:16That's brining.

12:16I'm just going to go as hard as I can on flavour to make sure every element packs a punch.

12:21I've got an Nduya glaze to go on my chicken.

12:23Go on, chef.

12:24So, how are you going to cook the chicken?

12:25I want to go hard on the pan, but I want to get a nice crust on there as well,

12:29and then

12:29it's going to be glazed afterwards with this.

12:31What do you think about just glazing something for a sandwich?

12:37Obviously, a good sauce is very important, right?

12:40Yeah, yeah.

12:40So, just a glaze, it depends on how much is going to be left over on that piece of protein,

12:43but also, just think about when you eat it.

12:45What do you want?

12:47So, think about whether you should spend your time making that glaze or trying to inject

12:51that flavour into a sauce.

12:54Okay?

12:54Yeah.

12:55You've got 60 minutes.

12:56We want to taste it.

12:56Yeah.

12:57Yeah.

12:59Okay.

13:02Panicking now.

13:12The more I work in this kitchen, the more I'm realising, listen to when the judges make

13:15a comment, maybe just glazing a chicken isn't enough flavour infused into the chicken.

13:22I guess if you're going to call it an Nduya chicken, you need to be able to taste it.

13:26The glaze might not be enough flavour for the sandwich.

13:31I need to change this into a sauce.

13:33I've just got to get this chicken on and then really work on this sauce, so with every bite,

13:37you're getting that flavour through that chicken.

13:39It's all about that flavour.

13:43Come on, Jackie.

13:46I'm a little bit of a risk taker and today I really want to see how far I can push

13:50it.

13:51Jackie, what are you making?

13:53I'm going to do a bulgogi Philly cheesesteak.

13:54Nice.

13:55That sounds so good.

13:57Bulgogi Philly cheesesteak.

13:58Oh!

13:59Yum.

13:59So bulgogi beef is a dish traditionally from Korea.

14:02Usually it's served with rice, with sides or at Korean BBQ.

14:06A Philly cheesesteak is a classic American burger.

14:08It's packed in with onions and cheese.

14:11It's a pretty epic combination because you'll have the punchy flavours of the bulgogi beef,

14:15but the coating of the cheese in that hot dog bun will give it some creaminess.

14:21Hi!

14:23How are you?

14:24How are you?

14:25Tell us.

14:25What are you doing?

14:26Yes.

14:27So I am making a bulgogi Philly cheesesteak.

14:30Oh!

14:31Yes.

14:32Girl!

14:33This is cool.

14:35So what have we got on so far?

14:36You've got some onions and capsicurve.

14:38Yeah, we've got them caramelising.

14:40This is going to be like a kimchi mayo.

14:41So it'll be a bit of like a spicy kind of spread.

14:44And then the bulgogi.

14:45Well that smells good.

14:46So we've got soy, garlic, ginger, all the aromats, a bit of an apple as well for sweetness.

14:49Yeah.

14:50I like it.

14:51I really, really like it.

14:52So I think it's straightforward deliciousness.

14:56But is there anything in there that you're adding that's kind of a little bit left of centre

15:00that's going to give us a bit of fresh crunch or some texture?

15:04Just think about it.

15:06For me that's the only thing that's missing in there.

15:09This cook is so important.

15:11An immunity pin is up for grabs.

15:12If the judges bite through the sandwich and it doesn't have that crunch element today,

15:16it's just not going to be what they're looking for.

15:18I want to make sure that I nail the sandwich.

15:20If you want that pin, you're going to have to think big.

15:2440 minutes to go!

15:27Let's go!

15:27That went so fast!

15:29That went so fast!

15:30That went so fast!

15:31That went so fast!

15:34Come on Aliana!

15:36Growing up in Estonia, I didn't really eat sandwiches.

15:39First of all, Russian sandwiches are open sandwiches.

15:42So you have one piece of bread, some cheese and some meat on top of it.

15:47That's it.

15:47It's so boring.

15:49So I feel like I only learned how to make sandwiches living and travelling in different countries.

15:54I love Italian sandwiches that have a lot of freshness to them.

15:59So I'm going kind of like Italian, something that I normally love to eat.

16:03Hi Aliana!

16:05Hi!

16:06I'm Tan.

16:07Oh my gosh, hello!

16:07This looks all very beautiful.

16:09It looks very Italian.

16:10Yes.

16:11What are you liking?

16:12Okay, so I'm definitely Italian.

16:14No, I'm not definitely Italian.

16:16I'm Russian.

16:16I'm actually Russian, but I'm going Italian today.

16:19So I'm brining some chicken.

16:20I'm going to then like marinate it in some yogurt just really, really briefly.

16:24And then I'm going to make some pesto with basil, mint and pistachio to go with it.

16:30And I'm going to put some stretcher teller throughout.

16:32A little bit of pickle because pickle needs to go on everything.

16:35Really?

16:36We have a lot of different layers of flavour here.

16:37Mmm.

16:38That's what I'm reading into it.

16:40But I'm really excited by it.

16:41Mmm.

16:41I think this is cool.

16:42I had a sandwich very similar to this when I was in Sicily last year.

16:49This is very fun.

16:50Yeah.

16:50This could go either way.

16:51It could be a lot or it could be absolutely perfect and you could smash it out of the park.

16:55Look, we did tell them to go big.

16:57Yeah.

16:57So let's just leave them to go big.

16:59Alright.

16:59Good luck, Aliana.

17:00Go big!

17:02Oh my gosh.

17:03Can just said that he had similar one in Sicily.

17:06This is exactly where I'm going with this idea.

17:08So I just need to execute and make sure I take them to Sicily.

17:13I'm really hoping I'm going to get the immunity pin today.

17:16I'm going to fight.

17:17I'm going to make my food really, really delicious.

17:20Come on, Uncle Min.

17:22I want the immunity pin more than ever.

17:25I'm still a bit, you know, up and down in the kitchen.

17:28So having an immunity pin would probably help in terms of calming my nerves a bit when I'm cooking.

17:34I'm going to do a curry chicken version.

17:36Something called Roti John.

17:38So, uh, roti means bread.

17:41Um, and John is just a name, I don't know why.

17:43But essentially, it's normally just a very soft hot dog roll that's filled with, uh, curry.

17:50It's a very saucy, messy, um, sandwich.

17:53And then it is finished by cooking an egg omelette and wrapping it in an egg omelette.

17:58I'm getting all the aromads cooking the curry.

18:01What I want in my sandwich is obviously a really good curry.

18:05The curry leaves just went in.

18:07Yeah, I know.

18:08The smells.

18:09The smells vibe.

18:11Curry leaves just get me.

18:12Yeah.

18:13So that's really important because if I don't get the curry right, then it doesn't matter what else I do.

18:20I'm not the kind of cook who follows recipes.

18:24A lot of times, it's just based on feel or what we call aga aga.

18:30In Malaysia, aga aga translates to guesstimation.

18:33So every time you ask a Malaysian, can I get a recipe?

18:37It's always, I can give you the ingredients, but I can't give you exact measurements

18:41because everything is aga aga or guesstimate to taste.

18:46Keep fighting for that immunity pin!

18:4830 minutes to go!

18:50Let's go, everybody!

18:55I'm stressed.

18:59Hi, Aaron!

19:01Hey, Po. How are you going?

19:01How are you going?

19:02Are you going for a bit of a bun-y kind of inspo?

19:05I'm trying to marry the bun-y bread with a shrimp po-boy.

19:08Oh!

19:09Yeah.

19:10Oh, my God, I love that we won't.

19:11I just did that at the exact same time.

19:13So I've got, like, just some fresh veg here that I'll dress up in a sec,

19:15and then we've got the shrimp that'll be dredged in some seasoned flour

19:18with all those spices.

19:19And then I'll be making the mayo with some prawn oil,

19:22some lime and some of the spices as well.

19:23I feel like there's a lot here to do.

19:24Yeah, there is.

19:25Deep fry is on, so that's a good thing.

19:27And, yeah, I've got some work cut out for me.

19:28Yeah.

19:29I'm very excited about that.

19:30Yeah.

19:30I'm hearing a sharp flavour difference, like, acidity.

19:34It's making me quite happy.

19:38Fried prawns, giant fried prawns in a sandwich is always going to look good

19:41and it's always going to taste good.

19:43But I need to nail the cook of the prawns.

19:45I want these, like, giant prawns, and they're all fried and crispy.

19:49Don't have a crunch, gotta have a crisp, but also be relatively light.

19:53That's an exciting, exciting sandwich.

19:55I really want that pin.

19:56I hope it shows, you know, I'm really going to fight for that pin.

19:58Um, so fingers crossed I can get into it.

20:01And new bread, crumb and new bread, crumb and new bread.

20:05Ha, ha, ha, ha, ha.

20:08Okay.

20:08Crumb and new bread.

20:10Crumb and new bread.

20:11Of course, let's take a second one just in case.

20:13And crumb.

20:15I can't wait for crumb anymore.

20:17Where would it be?

20:18Oh, there it is.

20:19Panko will do it.

20:22Panko, found it.

20:24Found it.

20:27Found it.

20:28Ah, come on.

20:28Ah!

20:30I'm making a moussaka-inspired roulade sandwich.

20:34Put you in there.

20:35Let's put a little bit of...

20:37Yeah, why not?

20:38Put a little bit of herb in there.

20:41I'm going to roll moussaka flavours into an eggplant with some mince spiced up.

20:46Roll it and put that whole crumbed roulade in a sandwich.

20:51Crumbing and frying this roulade, it's the textural element that is needed to make this sandwich balanced.

20:57And who doesn't like things that are fried?

21:02So, Panko can have his cross section and Jean-Christophe can have his discotheque.

21:11Sandwich day is a great day.

21:12There are so many interesting sandwiches out there.

21:15What are we loving?

21:16Lydia, guess what?

21:17She's doing a moussaka with eggplants.

21:19Yes.

21:20In a sandwich.

21:21Cool.

21:22Jackies.

21:22Jackies?

21:23It is the bulgogi beef cheesesteak.

21:25Oh.

21:27Interesting.

21:28Oh, I love that.

21:29It makes sense.

21:30It makes so much sense.

21:30Yes.

21:31The only thing is, for me, she's not really putting anything else in there.

21:35So it's just going to be sort of like that...

21:37Meat and cheese.

21:38Classic Philly cheesesteak.

21:39Yeah, but I love something fresh.

21:41I'm excited about Min's Roti John.

21:44Yeah.

21:44I think it's going to be incredibly tasty.

21:46You know, beautiful curry chicken.

21:48Yeah.

21:48Wrapped in an omelette.

21:51For my curry chicken, Roti John, the appeal of it is that it doesn't look like a sandwich.

21:57What you will see is an egg that's wrapped around something.

22:02Your only real sandwich once you cut into it.

22:05Let's go, Min.

22:07Oh, nice, Min.

22:08Oh, yeah.

22:08Let's go, Minnie.

22:09Wow.

22:11Omelette is really important because it just needs to be thick enough to hold its structure,

22:16but thin enough that I could roll the entire sandwich in it.

22:20Yeah, nice, Min.

22:23The judges are hovering around looking at me, and I'm trying to get this omelette out.

22:28I know, it's breaking.

22:30Flip it upside down.

22:40Somehow I've messed up the omelette.

22:43If I try to wrap it, it's just going to fall apart.

22:46So I'm going to have to redo it.

22:48Why am I so stressed?

22:50When you know you're cooking for an immunity bin, it has to be swab on.

22:54by two bars.

23:03Every.

23:04Fire.

23:05Doubt.

23:06Every.

23:07To go.

23:08Hi guys.

23:12Bring it home.

23:17I'm not happy with my omelette.

23:20So I'm going to have to redo it.

23:24Hopefully, I'll get it done properly this time.

23:26Worked out there, Uncle Min.

23:28This is my chance for an immunity pin.

23:30Come on, Uncle Min.

23:31So I want everything to be perfect.

23:35Come on, Annabelle.

23:37I'm doing a steak frits baguette today

23:39with, like, an entrepot sauce.

23:41I really, really want to win today.

23:43Like, real bad.

23:44Extremely bad.

23:46For my elevated steak sandwich,

23:48although it's simple and there's three elements,

23:50every single element needs to be executed perfectly.

23:53What makes a really, really good entrepot sauce

23:56is the perfect balance.

23:57So it's super green, super herby.

23:59We've got sage, basil, parsley, Dijon mustard,

24:02Worcestershire, anchovies, nutmeg, black pepper,

24:06and an egg yolk.

24:08Whoop! Is that fish sauce?

24:10No, I put anchovies in.

24:12Ah.

24:12It tastes yum.

24:14It's not too rich.

24:16I'm really happy with it.

24:18For my steak, the plan is to serve the steak slice

24:21on the sandwich.

24:23The pink in the steak has got to be poppin',

24:25so the steak should be rare, medium rare.

24:29I'm really good.

24:30I need to get my chips in the frack,

24:32but everything will come together in the end, I think.

24:38Today, I'm making my spin on a shrimp po'boy.

24:41So far, I'm actually, I feel like I'm in control,

24:43and my sauce is coming together nicely.

24:44I really want this sauce to hit.

24:46Like, it can't just be your average spicy mate.

24:49It's got to, you know, really carry the sandwich.

24:52All those flavours meld well together.

24:54There's crunch, there's bite, there's zing, there's freshness.

24:56So, yeah, really hoping that all comes through.

24:59The sandwich has got to stand out,

25:01so I need to nail the cook of the prawns,

25:04the deep-frying them to get that really crispy texture,

25:06but then also to protect the meat on the inside

25:08to keep them quite juicy as well.

25:11I have deep-fried prawns before,

25:13and generally, the ones that I use aren't actually that big,

25:15so it only takes around, like, three to four minutes.

25:19It's just, just done.

25:21I just cut through the prawn,

25:22and I think it's just a little bit opaque,

25:23so I'm just going to splash it in there for another 30 seconds.

25:25It should be good.

25:27Hopefully, they're perfectly cooked.

25:28Fingers crossed.

25:31No soggy bottoms, only ten minutes to go!

25:37I love it, I love it!

25:40Good morning, everybody!

25:41Nice work, guys.

25:44Got a lot to do in a short amount of time.

25:46I'm just working on my do-ya sauce.

25:49I just want you to start sucking that up.

25:51I've got a little list going through my head, like this,

25:54and I'm ticking off one thing after another.

25:57I'm getting there.

25:58Hello.

25:59Hello, hello.

26:00So, what's going on with this do-ya process?

26:03Are we glazing, are we saucing, are we doing both?

26:05So, instead of glazing the chicken as it comes off,

26:08I actually chop the chicken and then lightly toss it in the glaze

26:10so that sort of every bite,

26:11you're getting that flavour through that chicken.

26:13So, it's a sauce glaze?

26:14It's a sauce glaze.

26:18I didn't really eat sandwiches growing up,

26:20so we're going to Italy, we're going Mediterranean,

26:24and we're going big.

26:25Come on.

26:28Taste everything, girl.

26:30I'm really happy with my pesto.

26:32Orange works really well with basil and mint and pistachios.

26:36My chicken is juicy.

26:38Time to start assembling my sandwich.

26:40Today, I'm using tomato bread.

26:42So, the first thing is the salad with grapes and rocket

26:46and a little bit of olive oil.

26:47Putting grapes in, girl.

26:49Crazy.

26:50I'm adding straight to salad cheese in my sandwich

26:52because when it's merged together with the pesto,

26:56it almost creates this new sauce that's, like, cheesy

26:59and it's nutty and it's vibrant and delicious.

27:02You do it, Aliona.

27:04I'm looking at Aliona's and it is massive.

27:07If I went to a restaurant and got that,

27:09I'd probably be pretty happy.

27:10I'd probably expect to also pay about 40 bucks for it,

27:13but it's still looking good.

27:15I mean, it looks really massive.

27:17It certainly looks inviting.

27:18I think it's going to be enough for all the judges.

27:22I can't wait for a good sandwich.

27:24Five minutes to go!

27:31Tasting good?

27:33Happy?

27:33Yeah.

27:35I need to start assembling my sandwich

27:36so I can actually grill it with the cheese on top.

27:39The flavor of the bulgogi is really good.

27:41A heavy sandwich like this needs a bit of freshness.

27:45So, I'm thinking about how to add extra crunch lid.

27:48I see the apple.

27:50I see the kimchi.

27:51And I think those bits could work

27:53to add a bit of extra crunch.

27:55I think it takes it to the next level.

27:58But it's not a Philly cheesesteak

28:00until the cheese is fully melted across the sandwich.

28:03Straight on the top.

28:05As hot as possible.

28:08No time to loaf around!

28:10Three minutes to go!

28:11Woo!

28:12Of course, guys!

28:14Three minutes!

28:15We're playing it up, guys!

28:17Woo!

28:19I'm starting to think that maybe this immunity pin

28:22could be within my realm.

28:24The roulade is sitting tall and proud.

28:28The flavors of eggplant and capsicum and cheese

28:32and minced lamb pair well together,

28:34so I can't see why they won't pair well

28:37between a piece of bread.

28:41Hannah's got to get on the plate.

28:43Come on, Hannah, girl.

28:44My sandwich needs to have the best cross-section.

28:47My chicken, my pickled onions, my red capsicum,

28:51rocket, and my chicken skin.

28:54You should be able to see defined layers,

28:56defined colors all piled up.

28:58And you should be able to cut it and it stays together.

29:02If you want this pin, stack it!

29:05Get on the plate!

29:06One minute to go!

29:13Oh, Min, that's looking unreal, mate.

29:16Sandwich wrapped in omelet.

29:18So good.

29:19Oh!

29:20Min, you're a visionary.

29:2330 seconds left!

29:27Push, guys, push!

29:29Come on, Jackie!

29:30My glasses.

29:32Moment of truth.

29:33I open the oven.

29:34I look at the cheese.

29:35It's melted.

29:36I'm so happy with it.

29:37And I just need to get it on the plate.

29:39Okay, guys.

29:40My push is ready!

29:4410, 9, 8, 7, 6, 5, 4, 3,

29:503, 2, 1!

30:03It's so good, Min.

30:05Min, mate, that looks unbelievable.

30:09Well done, Alina.

30:10It looks so good.

30:11So fresh.

30:13I love sandwiches.

30:14I know a thing or two about them.

30:15Ooh!

30:16Oh, good job, girl.

30:19Those sandwiches all look so good.

30:21I think it's going to be really hard for the judges to decide who wins the pin today.

30:32We asked you to make us an epic sanger worthy of that immunity pin.

30:37Let's see how you went.

30:39The first dish we'd like to taste belongs to Lydia.

30:48Here she comes.

30:51That's a monster.

30:53Oh, wow.

30:54Lydia, feel a little bit of a strut to your step today.

30:57I love it.

30:59I have made a musaka-inspired sandwich.

31:04Wow.

31:04So I've spiced up some lamb, baked the eggplants and some capsicum and then just rolled them

31:11up and the intention was sort of to crumb them and give you a nice cross section if I could.

31:18And then the cheese, sort of the saganaki cheese down the bottom.

31:21And I just made a little fresh tomato sauce as well.

31:24Is it delicious?

31:25I think it is, yes.

31:27Alright, let's find out.

31:35I can see all the layers.

31:36I'm very excited about this.

31:39Dice right in?

31:40Yeah, go for it.

31:57If that had a name on the menu, it would just be beast mode.

32:00Like, it's just an absolute beast of a sandwich.

32:05And it's kind of a little bit dirty.

32:07Like, it's a little bit naughty.

32:09But, oh my God, it is so satisfying.

32:11It's not funny.

32:13The beautiful hint of oregano, like, throughout the whole thing is spot on.

32:18I love the saganaki and, like, the caramelisation on that thing.

32:23It feels like every time you just focus on flavour, you deliver.

32:27Yes.

32:28I just feel like you need to remember that in every single cook.

32:32Nice work, Lydia.

32:34Lydia, musaka is my favourite Greek dish.

32:37I love it.

32:37I make it all the time.

32:38And I thought, she's going to be hard pressed getting that into a sandwich

32:41because there's quite a lot to do.

32:43But you've done it.

32:44It's so lovely.

32:45And it has that sort of comforting bite about it.

32:49Like, when you scoop through a musaka, but in sandwich form

32:51because you have picked the right bread.

32:53Well done.

32:53You've got that salty cheese at the bottom.

32:56You get that meatiness from the lamb, of course, and that richness.

32:58But then the thing that I really love is the sweetness

33:01that you've gotten out of those peppers.

33:03And it's just oozing into the bread in such a beautiful way.

33:06You've done a really wonderful job here.

33:10I think that it's really well balanced.

33:12All the layers are there.

33:13It's really well constructed.

33:13I love mousaka.

33:16I love sakanaki.

33:17I love the sweetness that you're getting.

33:19Really, really good sandwich.

33:22There is actually a party going on in my mouth.

33:24Since I've been eating your food, you got my butt.

33:31I created a discotheque in Jean-Christophe's bouche.

33:35I'm so happy.

33:37That was the best feedback.

33:41Next sandwich we want to taste belongs to Aliona.

33:57That looks super generous.

33:59Very hefty sounding.

34:01Looks like an entire garden.

34:03Imagine you're at a cafe and that thing pops down.

34:05So what is on this?

34:06It's like a summery Italian sandwich.

34:10There is some chicken marinated in some yogurt and then there is some rocket with grapes,

34:16some pesto with pistachios and some pickles.

34:19Well, on looks, you have just thrown the absolute kitchen sink at it.

34:23So I hope it tastes good.

34:25Let's have a look.

34:28Look, I was in Italy last year, I was in Stereo Cruise and I did have a sandwich that looked

34:32this chocoblock.

34:33So I think that this is very Italian.

34:36So from looks point of view, yes, it's loaded, but I'm kind of into that because I definitely

34:40have something this size in Stereo Cruise.

34:42Hundreds.

34:43Would you rather be smaller?

34:45More is more.

34:48The cross section is definitely there.

34:50You can see the chicken, the pesto, you can see the nice cheese, the grapes, and

34:55the rocket.

35:11You said that this was summer in a sandwich.

35:14And for me, when I travel away during summer, I go to a bakery, I buy some bread, I buy

35:20some

35:20local produce and I sit on a beach somewhere and I make a sandwich.

35:22That to me is exactly the kind of sandwich I would want to make.

35:26Yes.

35:26The grapes were fantastic.

35:29I think that as I was eating it, every time I ate a grape, I was like, oh, that makes

35:33me

35:33want to go back in because there was this burst of sweetness.

35:36You should be very proud of yourself.

35:37Oh, thank you so much.

35:39Putting strachata and pesto inside some sort of bread, it's not like reinventing the wheel,

35:45right?

35:45It's more of a classic.

35:47But classics are good for a reason.

35:50They are so, so tasty.

35:52And that is what that sandwich is.

35:54There's no more room for any more flavour.

35:57Like, you've just gone, stuff more in there.

36:01There's a little bit more.

36:03Get in there.

36:03Get in there as much as I possibly can.

36:06Love the flavour of the pesto.

36:08Love it.

36:08Like, you could put that on so many different sandwiches.

36:11There's heaps of flavour from the rocket.

36:13The grapes, interesting, but I liked it.

36:15I would eat that so many times.

36:17Whatever you put in that pesto, it's phenomenal.

36:20I think it is the absolute hero of your sandwich, and I love that you went so hard on it.

36:26That was a very yum sandwich.

36:27And you've used a few surprise ingredients in there.

36:31Pistachios instead of pine nuts, and adding the mint, and also the grapes.

36:36We can see you're being thoughtful about the way you're putting each bite together,

36:41and I really, really appreciate it.

36:42Well done.

36:43Thank you so much.

36:43I'll tell you all right.

36:49Okay, next one.

36:55I'm walking up to the judges.

36:57There's little things going through my mind.

36:59Is the chicken flavour right?

37:01Did I nail this sauce?

37:03This sandwich, it's all about that flavour.

37:06I never know 100% until the judges taste it.

37:09So, I've got my fingers crossed.

37:20So, Anna, tell us, what is your sandwich?

37:23My sandwich is an Nduya chicken, miso mayo, charred capsicum, peeled red onions, rocket, and crispy chicken skin.

37:31So, where did you get the idea from?

37:33I think when you said sandwich, I went straight to chicken, straight to Italy.

37:38Last year, I was there with my mum, and we lined up.

37:40We did the classic line-up for the best sandwich of your life type thing, and it was.

37:44It was worth it.

37:45Hey, what did you do with the sauce in the end?

37:46I ended up making it into more of a sauce instead of a glaze,

37:50and I chopped all the chicken up and then tossed it through that.

37:52Is it going to be a discotheque party?

37:53Yeah, hopefully we get a little bit of discotheque.

37:55I hope the flavours are really balanced.

37:57That would be my dream for this sandwich.

38:00Okay.

38:01We can't wait.

38:08It's holding together.

38:10Yay!

38:12Oh, hello.

38:13Oh!

38:14I like that.

38:15Nice little crossy.

38:16That confection is good!

38:18Oh, thank you.

38:19You love?

38:19Oh, wow.

38:20She's so cute!

38:21Step one done.

38:23Failed it!

38:27I love it.

38:28It's like an ad for a sandwich.

38:46When I bit into this, I was super happy.

38:47The first thing I got was the roast pepper,

38:49so you get that sweetness and that smokiness straight away.

38:51I think it's genius that you split the chicken and the skin

38:54because there was no way that chicken skin was going to get crispy

38:56if you cooked it together and you wanted that little extra crunch.

38:59And when you bit into it, you get the crunch,

39:01but you also have this nuttiness from, like,

39:03how crunchy that chicken skin was.

39:05So I really enjoyed this.

39:06Oh, thank you.

39:07Everything you've got in there is just so balanced.

39:10The chicken is super flavourful.

39:12It seems like a run-of-the-mill sandwich,

39:15but because you've paid attention to all the details,

39:18which I think is what ultimately makes an amazing sandwich,

39:22I think you have a chance.

39:24My love. Cool.

39:26The ratios of everything inside your sandwich,

39:29spot on. Spot on.

39:31Everything has a place,

39:32and you can taste the place that everything brings to that sandwich.

39:37Well done.

39:38It is delicious.

39:41The chicken is cooked perfectly.

39:42The seasoning is on the point.

39:44Your red pepper makes sense.

39:46And that touch of miso, I've got to say,

39:48yeah, why not?

39:49So, I love it.

39:54Yay!

39:55Yay!

39:58Annabelle!

39:59I have made a steak fritz and entrecote sauce baguette.

40:04You nailed the steak.

40:05The sauce is absolutely gorgeous.

40:07I'm obsessed.

40:08The chip could be a little bit crispier,

40:10but I'm fine with it.

40:12Great job.

40:13Annabelle, I want to commend you on the construction of your sandwich,

40:17because you've chosen to slice your beef,

40:20which is, by the way, just, like, ruby red in the middle.

40:23In a way that means that you get a bite of everything

40:25in every mouthful without losing anything along the way.

40:29Aaron.

40:30It's my kind of take on a shrimp po' boy.

40:32I really like the sauce.

40:34I think the mayo is absolutely delicious.

40:36I love the prawn flavour itself.

40:37Like, when I bit into it, I was like,

40:39oh, I know this is a prawn roll.

40:40Like, it's, yeah, really tasty.

40:43Next dish we'd like to taste is minh.

40:56Wow.

40:57It smells very good.

40:58I've made my version of a Malaysian roti jaun.

41:02So it's a curry chicken roti jaun.

41:04Roti jaun, normally in Malaysia, it's a hot dog roll,

41:07where you would fill it with meat fillings rolled in an omelette.

41:11Malaysians love sauces.

41:12So that's why you've got the curry on the side

41:15for you to dip the sandwich into.

41:18Let's have a look.

41:24Gorgeous.

41:37Min, I think in Australia, when people think of a sandwich,

41:40regardless of where you've come from,

41:42people don't picture a roti jaun.

41:45And that's kind of one of the reasons I love it.

41:47Because, you know, you're introducing some of us

41:49to things that we've never had before.

41:51You've landed texture.

41:53I think you've got that omelette super thin.

41:55And as you bite through it and bite through the brioche,

41:57it kind of just all melds away.

41:59And then you get that crunch of the cucumber.

42:02I absolutely love your curry.

42:04And I really like the whole idea of the concept

42:08and what happened in my mouth.

42:10And I've got to say, it's my first time too.

42:13So, I love it.

42:15Thank you, Min.

42:16Look, I've never had anything like this before,

42:17so I was really super excited to try it.

42:20And I really enjoyed eating this.

42:22Min, conceptually, I could see this thing going viral.

42:25That sauce, you could nearly see your face in it was that shiny,

42:29a beautiful omelette encasing, you know, the goods on the inside.

42:32When we saw that cross-section, it was like, game on here.

42:35Well done.

42:41The last sandwich we'd like to taste belongs to...

42:44Jackie!

42:47I think I've made the creative fusion concoction

42:51that I set out to make.

42:52But the others are all incredible cooks.

42:55They've done amazing sandwiches.

42:57My sandwich has to be absolutely perfect.

43:00Interesting.

43:09Interesting.

43:11Stop it.

43:12That looks naughty.

43:14I've made a bulgogi Philly cheesesteak.

43:16I've done a bit of, like, a kimchi mayo

43:18and to add a little bit of extra crunch,

43:19I've added some apple and some chopped kimchi as well.

43:23Let's dig in.

43:24OK.

43:28That cross-section.

43:31It's pretty sexy.

43:48I can't, I can't, I can't wait.

43:51It's bloody amazing.

43:54Oh my God!

43:56Oh my God!

43:59Oh my God!

44:00Oh my God!

44:01Oh my God!

44:02When we were walking around, we were a bit nervous

44:05there wasn't going to be much freshness in it.

44:07Mmm.

44:07The apple in there.

44:08That's what it needs.

44:09That little bit of acidity and sweetness and freshness.

44:11And I'm so happy you did that.

44:12Because it's delicious.

44:14It's absolutely delicious.

44:16I know Jean-Christophe was looking for a party in his mouth,

44:18but I think this is a rave and it's 2am

44:20and we are just getting started.

44:22OK, let's go.

44:23It is so filled with flavour.

44:26That beef is incredibly tender.

44:29You've pushed it to the absolute limits with salt,

44:32but then you bring it back because of all that melted cheese

44:34that just coats the mouth, plus that little bit of apple in there.

44:37It tricks you into thinking that somehow this isn't rich.

44:42It's purely, I mean, it is simply a discotheque in my mouth, honestly.

44:46And everyone is invited.

44:48Oh, I'm coming.

44:49No, not you.

44:50Oh my God!

44:51It is just unbelievable.

44:54Oh.

44:55My.

44:56God.

44:57Yes!

44:58Jackie, yes!

45:00You've been, like, flirting with us to do something like this

45:03for such a long time.

45:05You know, I feel like I often come up to your bench and I'm like,

45:08oh my God, she's got the best idea.

45:09And then just falls short.

45:12This one, you have, like, just crushed it.

45:16Like, you couldn't have done that any better.

45:19This is the type of thing that you see on the internet and you just go,

45:23where is it?

45:24Because I'm driving there and I'm getting that right now.

45:27Flavour-wise, it's so amazing because it is the perfect balance

45:30between bulgogi and Philly cheesesteak.

45:32It's got that real brightness but deepness from the bulgogi.

45:35And then the cheese and the onions and the peppers are like,

45:39they just combine to know exactly what you are eating.

45:43A bulgogi Philly cheesesteak sandwich.

45:45It is dynamite.

45:46I am so happy for you.

45:48I feel like I'm having a bit of an out-of-body experience here

45:50because that is legit.

45:52Like, that is legit, tasty, proper, viral food.

45:56Woo-hoo-hoo-hoo-hoo!

46:10Well done.

46:14Guys, I'm super impressed with you all.

46:16You should be so proud of yourself.

46:18I'm so happy that I'm not on this season and cooking against you

46:21because I would not want to do that.

46:22I'm so intimidated.

46:25Well Khan, it was a joy having you.

46:26This kitchen always shines brighter with you in it.

46:29Thank you for having me.

46:30Let's give it up for Khan Ong, everybody.

46:37Okay, no, no, you go, go, go, go, go.

46:43We asked for a battle.

46:45You lot delivered.

46:46We don't give immunity pins away easily.

46:49But there was one sandwich that stood out from the rest

46:53and we can't stop thinking about it.

46:56It was your sandwich, Jackie!

47:05Jackie, that was an extremely well-executed mash-up

47:10of two things we know and love.

47:12And most importantly, you gave Jean-Christophe

47:15the party in his mouth that he oh so dearly wanted.

47:19And he said again, what was it?

47:21Oh, oui, pour sûr.

47:21C'était une discothèque dans ma bouche.

47:27Et merci beaucoup!

47:32Take room on your apron, Jackie, because this immunity pin is yours.

47:36And I'll join the others.

47:37Ohhhhhhh!

47:47Ohhhh!

47:47I'm going to join the others!

47:52Can you believe I've got this pin?

47:53I can't believe it.

47:55Getting the pin is a huge amount of validation about being in this kitchen.

47:59I feel like I finally have a place here.

48:01I feel like, if anything, it's actually given me more motivation to want to do better.

48:05Jackie, congratulations.

48:07This is a massive advantage to move forward into the competition.

48:11So please, use it wisely.

48:14Everyone else, well done.

48:16Good night.

48:17We are off to the disco dance!

48:23Okay, go home!

48:26Show it over!

48:29Next week on MasterChef Australia, get ready to go global.

48:36And with one of the most well-travelled celebrity chefs...

48:40It is Rick Stein!

48:45The dishes will be truly out of this world.

48:51In my own words, a cornucopia of delights.

48:54It is unbelievably, mind-blowingly delicious.

48:58That is spectacular.

49:00You win these competitions with plates like that.

49:03Like, I'm not joking.

49:08You win these competitions.

49:11I will not forget when I'm finished.

49:12Yes, it is so valuable.

49:13Again, I can still think of it.

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