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00:26I can kind of see the set up of the benches.
00:29It could be like a mono-a-mono versus competition.
00:33Ready? Ready.
00:34Coming in, kings!
00:36It's very intense, especially on elimination day.
00:39Trying to cook up a dish and knowing that you're going to go up against one of your great mates.
00:44When it comes down to my spot in the competition or somebody else's spot in the competition,
00:48you've got to put yourself first and do what you need to do to get the win.
00:55This is it, the final day of Heat Week.
00:59All week, you've been fighting for Top Dish to stay out of elimination.
01:05And now, you four are left, fighting to keep your flame alive.
01:10Today, one of you will be leaving the competition.
01:16The fight for survival in this competition has never been so intense.
01:21Today, we're doing Heat of a different kind.
01:26Two Heats to be exact.
01:28Two Heats to be exact.
01:30Because this...
01:32is MasterChef Duels.
01:36We're putting you into two pairs where you'll battle it out.
01:39Head to head.
01:42If you win your duel, you'll be safe.
01:45If you lose,
01:47you'll be cooking again in a final duel.
01:50where someone will be eliminated.
01:55MasterChef duels is crazy.
01:57To go one-on-one against someone in the MasterChef kitchen,
02:00that only really happens in the finals.
02:02So, right now, we are all amazing cooks,
02:05so to go head-to-head against anyone here
02:07is really, really scary.
02:10Matching tokens means you're in a duel.
02:16Aaron. Hello.
02:21Luke.
02:25No-one's looking.
02:26No-one wants to know.
02:27Oh, I love this.
02:29That's new.
02:31Make it interesting.
02:34Let's see what tokens you've got.
02:40Oh.
02:41Oh.
02:43Smoke and fire, that's cool.
02:47Luke and Vinny, you drew smoke tokens.
02:50That means you're facing off,
02:51and you must incorporate smoke into your dish.
02:56Aaron and Pat, you drew fire tokens.
02:59You're cooking off against each other,
03:01and must use the flambe technique in your dishes.
03:08I just don't know what I would cook with smoke.
03:12I've never used a smoking gun before.
03:14Cogs are trying to turn in my mind,
03:16but I've got nothing.
03:19We are giving you 45 minutes.
03:23You can cook anything you like.
03:27But we will test your dishes side by side to determine the winner of the duel.
03:36If you win, you will be safe.
03:39If you don't win, you will be in the final showdown.
03:44Fighting to stay in a competition.
03:47It's tough, because this is your spot that you're fighting for.
03:51You're literally fighting against someone right now to keep your spot in this competition.
03:55And I really have to bring myself into this dish today.
03:59Otherwise, I feel like I don't really have a chance.
04:12If you are ready, your duos start now.
04:18Come on!
04:25I've pulled out the fire token today.
04:28I'm a little bit rattled with the technique I've been given.
04:31Flambeing is not something I gravitate towards normally.
04:34I much would have rather that nice smoke token.
04:37I'm kind of racking my brain to come up with a dish that I use flambe for.
04:41So, yeah, it's not ideal.
04:44I love cooking with smoke, so I feel like this token is suited to me really, really well.
04:50Cooking over charcoal is kind of taking me to my happy place,
04:53because I love cooking outside, I love cooking over fire,
04:57I love getting smoke into mead.
04:59I'm really excited for this challenge.
05:02So, I'm up against Luke, which is wild, because Luke is always a wild cook.
05:07He's been in so many eliminations.
05:10My pastry's come out and it's burnt.
05:13Mate, it's pretty scorched.
05:14I need this off grill.
05:16It was on grill.
05:17It was on grill.
05:17Yeah.
05:18Oh, mate.
05:20Luke forgot to take the plastic on.
05:21On all of them?
05:22All of them.
05:24But this man just turns it on during eliminations, and he normally pulls it out of the bag and
05:29does really well.
05:31So, that is a little bit scary.
05:33But I love cooking with smoke, so I feel like getting this token is suited to me really, really well.
05:38And today, I'm going to cook the food that I want to cook.
05:41I had a little bit of a wobble last night.
05:43I felt like kind of I lost my way a little bit, and I don't like that.
05:47So, today I'm literally going to make something that I would want to cook for my girlfriend at home or
05:51my family.
05:52I am at my absolute happiest cooking the food that I love for the people that I love.
05:57I feel like if you cook with love and happiness, it comes out in the plate and everyone can taste
06:03it.
06:06Vinny, you're in the smoke jewel?
06:08Yep.
06:08What have you gone for?
06:10So, I'm making a steak.
06:11Yep.
06:12Got a nice scotch fillet here.
06:13Looks beautiful.
06:14I'm smoking it over a little bit of the hibachi.
06:16Got a bit of rosemary in there.
06:17With that, I'm going to do just a light, light glaze of some miso just to extra punch it up.
06:22Got some smoked vinegar in there, too.
06:23Nice.
06:24And then I'm going to do a salad, I think, with some radicchio, fresh, some charred figs, and some smoked
06:31prosciutto.
06:32That's at the end there.
06:33And I was thinking I'm going to do a salsa, because I feel like I want the salsa to be
06:36the thing that bridges the gap between the two smoked elements and then freshness for the whole thing.
06:42Smoke is a great superpower to have while you're cooking, but it can also take over a dish if there's
06:47too much of it.
06:49So, I really need to be careful.
06:54I don't know how I'm feeling about today.
06:56Obviously, pretty rough coming up against Vin.
06:58He's an absolute beast.
06:59Getting that smoke token has thrown me for a bit of a loop.
07:03First off, Vinny against me, he is a gun.
07:06He does not get flustered at all, and he's had the pin, he's had top dishes.
07:11So, I'm definitely worried coming up against him.
07:14On top of that, how the heck do you get a dish to taste like smoke, apart from just doing
07:18it on the hibachi?
07:19So, I'm going to have to think outside the box to make sure that I'm nowhere near that second round.
07:24When I think of smoke, I think of, like, a campfire.
07:27I'm going to do a s'mores-inspired dessert.
07:31Well, you know when you have a s'more, it's really delicious and it's chocolatey, it's marshmallow-y, but it's also
07:36got that char and that smoky flavour.
07:38If I can recreate a dish like that, I think I could be in the shop.
07:43Hello, Luke.
07:43Oh, tell me, what are you doing?
07:45I'm going to try to do a s'mores-pired dessert.
07:47So, a nice smoked charred meringue, a chocolate crumot, an almond crumb, and, like, a raspberry kui.
07:55A smoked meringue?
07:57Yeah.
07:58So, how are you going to smoke the meringue?
08:01So, make my kind of mixture, dissolve the sugar, and then smoke that with a smoking gun.
08:07Have you done this before?
08:08No.
08:09No idea how it's going to taste, but...
08:11Do you realise how not easy it is to get the smoke element into the thickness of a meringue, and
08:17especially with the content of the sugar?
08:19Yeah.
08:19And you think you can do it?
08:20It can't be that hard, is what I'm thinking, but I do think if I can deliver, then it's going
08:24to keep me safe in the second round.
08:26Look in my eyes.
08:26If you do...
08:28I leave you alone.
08:30Honestly, good luck.
08:30I'm really excited.
08:32Thank you, chef.
08:32Okay, thank you.
08:32Wow.
08:33I haven't done this dish altogether before, and there is no room for error, and in a challenge where my
08:39spot in the competition is on the line, and the dish needs to be, quite frankly, perfect to keep me
08:44alive, I'm definitely nervous.
08:47But I have to try something a bit different, something a little bit risky, if I'm going to beat Vinny.
08:53Let's go, Aaron.
08:55What are you doing, Aaron?
08:56This is a Malaysian dish.
08:58What's that?
08:58Condensed milk?
08:59Yeah.
09:00I feel pretty nervous.
09:03I'm up against Pat.
09:04He's been so good and consistent in this whole competition, so yeah, it is a bit stressful going up against
09:09Patty.
09:10Pat is an incredible cook.
09:13Strong with flavours, strong with technique.
09:16He knows what to do, how to do it.
09:19Pat's the one to beat.
09:21So today, I've got to play to my strengths, and I need to use that against Pat.
09:27So, I'm using the flames today, and my dish is a play on drunken prawns.
09:31And I'm just going to add an egg floss to it as well, so like a Malaysian-style egg floss
09:35with some curry leaves and all the aromats as well.
09:37I'll make the prawns and kind of flambé them in some vodka, a bit of Shaoxing wine, just to get
09:42that drunken flavour as well into it.
09:44This dish elicits a lot of memory for me.
09:47The egg floss is one of those dishes that I look forward to the most when I go back to
09:53Malaysia.
09:54My grandpa would take us out to big family dinners.
09:58He would order this giant dish of prawns and egg floss just for me.
10:03It's one of those things that takes me right back to when he was still around.
10:08When we lost my grandpa, we felt an immense presence disappear.
10:14The way I cook now emulates the way my grandpa lived his life.
10:18He lived large, he ate big, he loved flavour, loved spice, and he would be so generous with everything that
10:26he had.
10:26He taught me so much about just living life to the fullest and appreciating everything you've got.
10:34So, not only do I not want to be in round two today, I want to honour the memory of
10:40my grandpa through this dish.
10:49Pat's pan's already smelling good.
10:52He's going all out.
10:54Go, patty boy.
10:55Yum.
10:56Yeah, you can smell that prawn, eh?
10:58Today I have to use the flambé technique.
11:01It does rattle me a little bit.
11:03Yeah, I don't use a huge amount of flambé-ing in the cooking I do.
11:06I'm just going to have to cook something that I believe is going to keep me in the competition.
11:12Oh, he cooked like... Oh, hey, patty!
11:19There he is!
11:21Lumbé!
11:22Yes.
11:22Tick!
11:23What are you making?
11:24So, I am doing a pan-seared barramundi with a bisque sauce, some charred leeks, and some potatoes, and shaved
11:33fennel.
11:35Holy moly.
11:36Have you ever made a bisque in 45 minutes before?
11:39Uh, no, I haven't.
11:40Mate, this is like a 90-minute cook.
11:44I've always backed myself and pushed myself in the kitchen to be able to cook at a really high pace,
11:48but some alarm bells are going off in my head.
11:51Can I pack enough flavour into that sauce with 45 minutes?
11:55Have I picked the right dish to feed to Darren?
11:59I don't know.
12:08Smoke versus Smoke, Fire versus Fire.
12:1125 minutes control.
12:14Woo!
12:14Come on!
12:16C'mon!
12:16Hustle.
12:18Nice in.
12:19Ooh!
12:19Ooh, it smells young!
12:21Yay!
12:21Hey!
12:23Luke against Vinnie.
12:26Luke, he want to smoke a meringue.
12:28He want to obviously use it around a chocolate cremeau,
12:32a raspberry curry,
12:33and he want to actually introduce the meringue by a siphon garden.
12:36And guess what?
12:39He's never done it before.
12:40I should have known.
12:41Smoking, doing a dessert, never did before.
12:44That is going to be so difficult.
12:46Vinnie on the other side, he's obviously cooking with smoke.
12:49He's got smoke pretty much everywhere.
12:52Oh, really?
12:53Yes.
12:53So it's all centred around a scotch fillet,
12:56which he's cooking on the hibachi.
12:57He's smoking that with some rosemary.
12:59But then he's got, like, smoked salt, smoked vinegar,
13:02smoked pancetta as well.
13:04So I think he's going to need to edit.
13:07My concern with the smoking element
13:09is I don't want to be left with some kind of burning flavours.
13:12Yeah, ashtray.
13:13Yeah, an ashtray.
13:16OK, to the fire duel, I went and visited Pat.
13:18He is doing potatoes, a bisque, fillet a barramundi
13:23and leeks on the hibachi all in 45 minutes.
13:27And I tell you what, he is just locking in.
13:30He knows he's short on time.
13:32Aaron, I think, has picked the most perfect dish.
13:34He's doing drunken prawns with an egg yolk floss.
13:38Ah.
13:38Very good.
13:39So what booze is he using?
13:40Chassin and vodka.
13:41Yeah, yeah.
13:42It would be interesting to see which prawn has the best plombée.
13:50This dish can seem quite simple.
13:53This is only two elements.
13:54But it is very technical.
14:00Yeah, I know.
14:01The cook on the prawns has to be perfect
14:03because I've got to cook them twice.
14:05I first flash fry them in some hot butter and oil.
14:08I can see them getting nice and crispy.
14:11The colours changing.
14:12The prawns look really good from what I can tell.
14:16So I was just setting them aside to rest
14:18before I flambéed them in the Shaoxing wine and vodka.
14:22Now it's time to work on the egg floss.
14:24So the egg floss is basically just streams of egg
14:26that's fried in butter.
14:27The egg mixture needs to come out in a thin stream.
14:30So I'm putting it into a piping bag
14:32and poking holes in the piping bag
14:34so I can squeeze the piping bag
14:36and get an even pressure and continuous stream of egg
14:38in the butter and the oil.
14:40That was so cool.
14:41That's so cool.
14:42Go, Aaron.
14:44The smell is amazing.
14:46You've got curry leaf, chilli, garlic, shallots,
14:48brown butter,
14:49and it's just like a nice sort of texture and a garnish
14:52to sit on top of the prawns.
14:56The skin for you guys is mental.
14:59Reduction in everything as well.
15:00He's mental.
15:02I'm feeling absolutely under the pump.
15:04Today I've decided I'm going to cook a pan-seared barramundi
15:07with some potatoes, some charred leeks,
15:09shaved fennel with a prawn bisque.
15:11This will definitely be a push to achieve in 45 minutes.
15:15I've never really done a bisque in under 75 minutes.
15:19So I have to try to amp up those flavours.
15:22My bisque's been in the pan, reducing down,
15:25developing with the miripau and the prawn shells.
15:28I have been smashing those up to extrude all the flavour I can.
15:33Right now I'm just going to get my sauce blended and strained.
15:37I love the taste of the bisque, but I just want it to be a bit more intense.
15:40It just needs to reduce down. It's got a good base.
15:42I'm definitely giving this cook everything I've got.
15:44I don't want to be in round two.
15:47But Aaron's definitely a huge opponent to go up against.
15:49He's really sure of himself when it comes to a lot of Asian cuisine.
15:54He's an amazing cook and every dish he's cooked for me inside and outside the kitchen has just been delicious.
16:01I just have to focus on what I'm doing.
16:03I can't control what's happening over there.
16:05I just have to back myself in my dish.
16:09It is a very fierce battle today and I feel like I'm going to give everything I have.
16:13Being in this MasterChef kitchen has been life changing for me and I don't want that to end yet.
16:19So my dish needs to be perfect.
16:22I'm just trying to finish off the last components of my dish.
16:25So far I've caramelised a little bit of my figs so they're doing well.
16:32I just want to give them a taste to see how we go.
16:40They're good. They're good. You can definitely get that smoke on there.
16:43I'm just wanting to balance this dish so that's why I'm cooking my steak now so I actually have time
16:47to get the balance of every other component on the plate right.
16:50Because I feel like with smoke it's actually like really delicate to balance because too much smoke and it just
16:54tastes bitter.
16:55I feel like with this dish I have a really strong foundation but I need to taste every single element
17:00together to make sure they all work out and form a really nice cohesive dish.
17:03I'm going to have to edit this as I go.
17:05I'm feeling that this is like you know how I like to cook now and it's making me feel happy.
17:11So...
17:11Let's go Vinny!
17:15Pretty simple, win this duel and you are safe from elimination.
17:19Ten minutes to go!
17:20Let's go guys!
17:21Let's go!
17:41Let's go!
17:42Put the crumb in the oven and it's looking good.
17:45Cooking this dish I'm in love with the concept of it but it's now time to smoke the meringue and
17:50I've never done a smoked meringue in my life.
17:53I don't really know what I'm doing.
17:55How long do I smoke it for?
18:03Look it smells exactly like a campfire right now which is what I want my smallest dish to smell like
18:09but I've never done it before and I just hope it doesn't affect the texture.
18:12Otherwise this whole dish will be stuff.
18:15When you have a small anomaly all the smoky flavour comes from the marshmallow so that's why my meringue is
18:20the main smoky element on this dish.
18:22So this has to taste like smoke.
18:24Just make sure when you whip it Luke that you give it a taste.
18:27It is.
18:28Yeah.
18:31It does actually smell good.
18:32Cool.
18:33Go Lukey.
18:36Come on!
18:38My meringue is looking really good.
18:39It's looking exactly like a meringue.
18:41I'm absolutely pumped.
18:43I'm just hoping that it's also got that smoky flavour.
18:55It tastes really delicious but it's not super smoky.
18:58Far out.
19:00I'm racking my brains to think about why the meringue doesn't taste like smoke.
19:04It should.
19:05I'm not sure what to do.
19:07I'm in serious strife.
19:10It's going to be a bit stumped.
19:24I give my meringue a taste and it doesn't taste very smoky.
19:29In fact it doesn't even taste like smoke at all.
19:32This is an absolute disaster.
19:35I'm feeling pretty devastated.
19:37My understanding of the smoke gun is you smoke something with a smoke gun it tastes like smoke.
19:41I don't understand how could it not taste like smoke.
19:45Time is running out and I can't make a new element in time.
19:49So I'm going to have to work out a fix really fast.
19:52I think I'm going to leave them rowing as it is because it's delicious.
19:56I'm going to put it in the fridge.
19:57I'm going to smoke my cremeau and I'm hoping that that will carry the smoke flavour.
20:01Remember it's got a set as well Luke.
20:03Yeah I know brother.
20:05Okay guys, if there's fire or smoke, five minutes to go.
20:13Let's go Luke.
20:17There's literally five minutes left and I've just got enough time to flambé my prawns and play them.
20:25Yum Aaron, that smells unreal.
20:29So I'm happy with the cooking prawn.
20:31Like you can see it's like the flambé has actually gotten it crispy.
20:33Which is really cool as well.
20:34So like the little legs will be like little like prawn cracker-esque.
20:37I want to make sure the dish looks appetising, it's inviting.
20:40It's a celebration of the prawn and the egg floss and it's a way to celebrate my grandpa.
20:50This is probably the hardest I've had to work in the kitchen.
20:53I'm going 100 bowls an hour to get this thing on the plate.
20:55I've got my charred leeks and potatoes on the base of the plate.
20:59The charred leeks are really good, they're smelling great.
21:01The potatoes are crispy, golden brown and buttery.
21:05The barramundi has a beautiful crispy skin, it's nice and tender.
21:08And then I add shaved fennel at the last minute.
21:12I've got my bisque off the heat, I pour it into my jug and I just hope there's enough flavour
21:16in there.
21:17Wow.
21:18Oh that looks good patty.
21:21It's time to plate up, I've got all my elements ready to go.
21:24I lay my steak that's full of char, full of flavour on the plate.
21:29I start to build my salad so I get some radicchio and I get some of my charred figs.
21:34I taste it with the dressing and the charred figs are way too much.
21:39They take over the flavour of this whole salad.
21:43They almost taste burnt.
21:45I really need to balance this dish properly, so I'm going to leave it off the dish and use fresh
21:49figs instead.
21:51Cool, cool.
21:52I just hope that I've made the right decision and this dish is perfectly balanced.
21:59Keep fighting, one minute to go!
22:01Come on guys, wrap it up.
22:05Go guys.
22:08One minute to go and I'm trying to plate everything up.
22:10This is absolute chaos.
22:13I'm just throwing things on a plate, the crumb, the coolie.
22:16I take my remote out of the blast freezer.
22:19It's not setting.
22:21It's not fully set.
22:23But I give it a taste and I'm pretty happy with the flavour.
22:27It's not what I envision, but it's just going to have to do.
22:31Time's up in ten!
22:33Five, eight, seven, six, five, four, three, two, one!
22:42That's it everybody!
22:44Come on guys!
22:50I think it'll be touch and go whether I'm in the second round.
22:53Everything tastes good.
22:54I don't think it's like blow your head off flavours.
22:56But I do think it has the smoky element from the char, from the chocolate cremeux.
23:00I mean I feel good, but I just know Vin is like his best.
23:05And coming up against him, always going to be in trouble.
23:12Okay, first up, we have the dual, Luke and Vin is.
23:20I'm walking my dish up to the judges and all of a sudden I'm wondering,
23:25do I have enough smoke in this dish?
23:28I know my remote isn't set, but I think if the judges could see my dishes kind of creative,
23:34maybe a bit more smoky compared to Savini, I might be safe.
23:41So you both had to use smoke in your dish.
23:45So Luke, what have you met?
23:46I've met a s'mores inspired dessert.
23:49I've done a smoked almond and waddle seed crumb,
23:52a raspberry coulis, chocolate cremeux and a charred meringue.
23:57Okay, we're going to test your dish.
24:21Luke, the idea of this dish was really cohesive.
24:24I love all the flavour elements of your dish.
24:29It eats really well flavour-wise.
24:31Where I feel it lets you down is the textures.
24:36So I think the cremeau is a little underset
24:38and the meringue definitely hasn't worked in the siphon.
24:42Smoky s'mores, brilliant.
24:45Really tasty flavours, very well balanced.
24:47But the meringue, it's watery.
24:50It is really collapsing.
24:52I think by toasting the meringue,
24:54you've sort of kept it all together,
24:57but it's just holding on.
24:59You are nearly there on this one.
25:02I think if you separate it all out,
25:04the cremeau, yes, it's a little bit loose.
25:05And you can taste the smoke by itself.
25:08But as soon as it gets in and amongst the crumb,
25:12the meringue, the raspberry, it just gets lost.
25:15And I feel like if there was a bit of focus on the cremeau
25:18from the first minute of the cook,
25:21it would have been an absolute winner.
25:23Yes.
25:25Pauvini, tell me, where have you met?
25:27Um, I did a scotch fillet on the hibachi
25:31with a radicchio salad and a green sauce.
25:55There was a few concerns for me whether there'd be too much smoke
25:58in too many places across the dish,
26:00but I feel like you've got the balance just right.
26:02For me, the salad is where it's at, which surprised me so much.
26:07Like, when you've got that 400-gram scotch fillet, you know,
26:11brushing over the hibachi, I'm like, that's got to be the winner.
26:13But the salad is dynamite.
26:16Serving the radicchio just dressed in that slightly smoky dressing
26:20was really beautiful.
26:21The figs were lovely and sweet.
26:23And I also love that smoked pancetta as well.
26:27I agree.
26:28I am so into the sneaky smoked salad attack
26:31because the obvious thing to do would be to inject all the smoke
26:36into your meat and rely on that completely.
26:38And while you've done a beautiful job on the steak,
26:41it's the salad and those leaves that really catch you by surprise.
26:44And I think that's extremely clever cooking
26:46because not everybody would think,
26:47I'm going to smoke my salad.
26:49A very clever move.
26:51Vinnie, I absolutely adore your steak.
26:54The smokiness with that rosemary in your excellent green sauce.
26:59Smoking was the fin and I think you've delivered.
27:03Well done.
27:10All right, it's time to taste the fire jewel dishes.
27:13Pat and Aaron, come on down.
27:18Taking my dish up to the judges, I can see Aaron's dish as well.
27:22They're very different.
27:24I just really hope that I've been able to pack enough flavour into my bisque
27:28because I don't want to be in round two.
27:43Pat, I've got to say, it doesn't look like a 45 minute dish.
27:46It looks lovely.
27:49What have you made?
27:51I've made a panseed barramundi with a prawn bisque sauce,
27:55some charred leeks, potatoes and a bit of shaved fennel.
27:58Sean Christophe, have you ever made a bisque in 45 minutes?
28:02Never.
28:03Would you ever make a bisque in 45 minutes?
28:05If I have to save my life, yes.
28:31If I have to save my life, yes.
28:35You've got pickled fennel, your potatoes are beautiful and buttery
28:38and then the leeks also just so nice and slippery and satiny.
28:42Your fish is impeccable.
28:44Absolutely perfect.
28:46But for me, what interests me the most is the sauce.
28:49And I think you've done an excellent job.
28:52The sauce is beautiful and especially in 45 minutes,
28:55but clearly it's missing a bit of depth.
28:58I love how much flavour you've got into that bisque.
29:01It's got complexity, a bit of acidity in there.
29:05Would this dish have been better if you had longer?
29:08Yes.
29:10For a 45 minute bisque, I don't think it gets any better.
29:14But is it just the wrong sauce to try and achieve in 45 minutes?
29:19Aaron, what did you make?
29:21I've made my play on drunken prawns with an egg floss on top.
29:26Aaron, I think it looks stunning.
29:28I really do. It's so inviting.
29:54That is so fantastically good.
30:00The prawns themselves are beautifully cooked.
30:03Then I picked that up.
30:05And then I sucked every little bit of juice out of that head
30:11and that is where it is on.
30:13That is where you get that beautiful hum of the Shaoxing
30:16with all of the coral and beautiful juice from the head of the prawn.
30:21And that for me was like, we're on, well done.
30:24I think this is an amazing dish, mate.
30:26The egg floss is so interesting because the texture is beautiful and light
30:31but it's still crispy.
30:33It's so technical and it's so unique, but it also is a direct link to your heritage.
30:38And it's the thing that has sort of bridged the gap for me
30:41between your style of chef-y cooking and something that requires finesse and practice.
30:47Very well done.
30:48What up, fellas?
30:58Vinnie and Luke, you were the smoke duel.
31:02You had to incorporate smoke into your dish.
31:05One dish had the better use of smoke.
31:08It was a little surprising and perfectly balanced.
31:13It was yours, Vinnie.
31:17Yeah, Nick.
31:22Pat and Aaron.
31:24The fire duel.
31:26You had to flambe an element in your dish.
31:28The winning dish used flambe to infuse their elements with bags of flavour.
31:35And that was you, Aaron.
31:43Congratulations, Vinnie and Aaron.
31:45You lived to fight another day in the MasterChef kitchen.
31:49And then there were two.
31:51You both showed real grit during that cook.
31:54But unfortunately, Pat and Luke, you are through to the final duel.
31:59Where you'll cook head-to-head.
32:02We're giving you 60 minutes.
32:05I know.
32:06And you'll be cooking whatever you like.
32:10Cook like it's the last time that you'll ever cook in this kitchen.
32:15Because if you don't win this duel, it will be.
32:19For the two of you, competition.
32:22It's all boiled down to this, fellas.
32:25We wish you the best of luck.
32:29Your time starts now.
32:36This is unreal, the elimination.
32:39It's actually insane.
32:40The energy in here is palpable.
32:42You've got Paddy on one hand.
32:45Pat's so good.
32:46He's got flavours.
32:47He's got technique.
32:48He's got ideas.
32:49He's got skills.
32:49So it's hard for Luke to come up against that.
32:52I can't think.
32:58But Luke is, you know, a budding cook and everything and has so much potential and raw talent.
33:04Come on, Luke!
33:05Hey, hey!
33:08It's, yeah, it's tough today.
33:11It's going to be a tough battle.
33:12Paddy!
33:13Come on, Pat!
33:14It's such a big head-to-head.
33:17Also, very tense right now.
33:20I don't know what's going to happen.
33:29How can I abstain?
33:30This is it, lads.
33:30The final showdown, 45 minutes to go!
33:33dye it!
33:34I can't wait!
33:37I can't wait!
33:39The showdown!
33:40I can't wait!
33:42The showdown!
33:44THE SHOWDOWN
33:46It's about 45 minutes to go!
33:47I can't wait!
33:49I can't wait!
33:50The showdown!
33:51This is it, lads.
33:52The final showdown!
33:5245 minutes to go!
33:53taking on Pat one-to-one feels like a mammoth task so I'm trying to be quite
33:59strategic in the second round Pat's game is definitely flavor and I just feel
34:04like today I don't think I can beat him in his own game
34:07I've come up with this dish to try to judge us something that I haven't shown
34:10them before the dish that's going to separate the two of us this is a dish
34:13that gives me a different type of edge and if I can pull it off I might be safe
34:19come on Lukey get that fish filleted that's a kingfish right yeah yeah it is
34:24kingfish I'm a little bit nervous obviously it's my spot on the line and I
34:31don't want to go home and today I'm gonna be making a kingfish mosaic a mosaic is a
34:36dish where you slice up individual pieces of fish roll each individual piece of
34:42fish in the seasoning I'm using Japanese flavors nori yuzu sesame seeds some
34:47wasabi some black sesame seeds and then you kind of stack them all on top of
34:51each other you roll it up like a roulade really nice and tight you can cook it
34:56in a sous vide and then once you slice it at the end and have a look at it you
35:01get
35:01this beautiful pattern and it looks like a mosaic I think there's actually a
35:04chance this dish could win and I'm hoping that'll be a dish that looks really
35:07good but tasting better I love the smell of roasting capsicums same and I don't
35:14even like capsicum not ideal to be in round two I love it here I've gone a
35:19further than I thought I ever would my master chef journey has been one of the
35:24best things I think I've ever done in my life I've loved what I've been able to
35:27achieve here and the feeling I get walking into the kitchen but it's really
35:32big time to be away and from home obviously got my beautiful daughter
35:35Frankie she had a second birthday last week and my fiancee she's six and a half
35:40months pregnant with our next child so she's just carrying the load back home
35:44that's what's driving me in the competition I want to you know make sure
35:48I go as far as I can for them and change my family's life
35:51hey Pat Andy how you going good how you feeling one-on-one I'm not trying to
35:56focus too much on what's happening down that end I just want to get my dish done
35:59love that mate what is our dish today I'm doing a char-grilled octopus on a
36:04romesco sauce and some pickled kohlrabi the romesco the octopus and the pickled kohlrabi
36:10yeah it seems like a nice kind of refined bold flavors dish yes where's
36:14the inspiration from the dish come from well I remember always thinking octopus
36:17was such a great protein yeah like great I was a bit worried I'm cooking it yeah
36:21and then once I started to delve into it like I found it's really beautiful to
36:24cook yeah and like when you get it right it's amazing
36:27push on mate good luck usually I graze my octopus on a stovetop but with a 60
36:33minute cook I just don't have time for the slow braise so today I'm gonna put my
36:37octopus in the pressure cooker for 15 minutes once it comes in the pressure
36:42cooker I'm gonna get into a marinade with beautiful herbs and spices and olive
36:45oil and then on to the Hibacha to char I believe this dish is definitely enough to
36:50get me through to the top six and safe from elimination one last dish one last
37:07chance this is it the jewel the jewel they are gonna be cooking the dish of the dish okay Luke's
37:14doing a
37:15kingfish mosaic and then he's making a burr block and his whole intention for the dish is just to show
37:21refinement so I don't mind this you know there is nowhere to hide but if he can
37:25focus on those two elements and making them perfect yeah then I feel like he's
37:29got a chance yeah well he is learning from everything to this point and that's
37:33what we want to say yeah what do you think about Pat so he's doing or I miss
37:36cool sauce and a kohlrabi pickle and he's got octopus in the pressure cooker
37:41having it in the pressure cooker is such a risk you can go over so easily so he's
37:47all about how this octopus is gonna be yeah or just perfect just taking my capsicum top from the
37:55Hibachi to for the Romesco Romesco sauce is a Spanish style sauce made from charred capsicums
38:04and it also has roasted tomatoes garlic I add chili in with mine I really love all those strong flavors
38:14nice Paddy how's it Paddy I think it's a bit over my heart's going a hundred miles an hour this
38:37octopus
38:37it's really a bad texture super mushy and not very nice to eat it was still sitting at pretty
38:43high pressure so I think it's caused it to be overcooked I'm gonna get some more you got it Paddy
38:51come
38:52on I look over the clock and there's just under 20 minutes to go they need about 15 minutes to
38:59cook
39:00so I'll be cutting it fine how's the reduction going yeah good it does need to go slow so I'm
39:09just letting it have that time only just working on my miso beurre blanc beurre blanc is always a
39:13pretty technical sauce it's quite easy to make but it's quite easy to mess up I need to make sure
39:18the
39:18flavor in this is spot-on it needs to be perfect needs to be miso forward but not too strong
39:23it's
39:23overpowering it needs to have the right amount of butter so that it just kind of balances the dish
39:27and it needs to have the right amount of acidity it just needs to be perfect to be frank you
39:31know
39:31these flavors you know the sauce come on what's the dashi tastes like I just want to drop by adding
39:39shiro dashi sake rice wine vinegar I'm building the depth of flavor I'm just trying to bolster this
39:46sauce to make sure that it's as a beurre blanc should be a really subtle sauce but it also has
39:51a really nice
39:52flavor underneath a fish is on the sous vide I want the fish when I cut through to have there's
39:56a
39:56little sheen it has one it's perfectly cooked I've got my garnish ready for fighting and I think this
40:00dish could come together mate first mate five minutes to go time's running out and I have to get the
40:13octopus
40:13out of the pressure cooker my entire spot in this competition is laying in this pressure cooker
40:22that second batch of octopus is overcooked or undercooked is my time of the competition is done
40:33good yeah I'm gonna get this char on get it on the plate only three minutes left to go
40:49I'm running out of time I need to slice my kingfish and get it on the plate
40:56it's meant to be translucent in the middle I'm really nervous I'm not sure if the kingfish is cooked
41:03perfectly it looks perfect how's she looking looky it's got the sheen nice if I can plate this dish
41:15up how I envision I'm not keeping my spot in the competition right now is where it all comes down
41:34to I get the beautiful orange romesco sauce down on the base of the plate I then lay on
41:43my chargrilled tentacle place on some of the roasted hazelnuts the pickled kohlrabi beautiful
41:49Pat the dish actually looks really beautiful good stuff Luke nice finesse finesse I placed my kingfish
41:57mosaic I mean a ring on the plate it it looks incredible I add the shiso leaves the bits of
42:02salmon roe and my baby long looks delicious
42:0610 9 8 7 6 5 4 3 2 1
42:1710 10 times
42:2110 times
42:23oh
42:25good work good work fellas
42:29today was a big one the highs of building up for a cook then not winning and then having to
42:34get
42:34yourself up again for another cook put up two dishes I'm proud of
42:37but you know just never know what that nifty little fella Luke's gonna pull out
42:41the bag so we'll see what happens looking at this plate I'd be devastated if I went
42:51home in this dish it's something that I would never ever ever think of cooking
42:55before MasterChef I feel like this dish summarizes how far I've come in this
42:59competition and I hope the judges will be able to see that there he is hi Luke
43:23there he is hello look look where have you met I made a kingfish mosaic with a
43:34miso burblanc look you've got a little bit of that larrikin in you it doesn't seem
43:38like you put a lot of pressure on yourself is that a true observation do
43:42you think I think I'd probably come across as like I don't care but definitely
43:47care a lot and I definitely feel a lot of pressure in the competition I'm
43:53definitely not here just having a bit of fun I still have a lot more to give to
43:56this competition okay good luck cheers back I think visually is absolutely
44:05pulled it off I think if maybe you know a month ago you saw this dish in front of
44:11you you wouldn't guess that Luke made it
44:24I think it's cool but like that's what you're looking for yeah see that the pieces on the
44:31outside yeah yeah yeah whereas the middle ones I do really enjoy the flavors I think that burblanc is
44:47gorgeous it's really rich and velvety you know buttery it's got all that fat in there you can't
44:54really taste the kingfish and I'm trying to decide how I feel about that so I'm sort of treating the
45:01fish as a carrier and maybe a textural element more than it being about highlighting the fish for
45:08me the presentation was beautiful it was elegant you know it was really elegant I don't think it
45:14ate as elegant as it looked the fish isn't cooked enough you know and for me the fish shouldn't be
45:23a carrier that fish should be the hero of that flight I really enjoyed the flavors I think he
45:30seasoned that really beautifully and sensitively I get what you're saying Andy in terms of honoring
45:36the ingredients but I still think there is so much about the dish that is really very sophisticated
45:40like I really admire him for choosing this moment to raise the bar yeah you know like it's quite a
45:47scary thing to do what was very clever is that sauce I think he learned from the lessons is to
45:53have the
45:53right amount of cream to take on enough butter not too much and this is where we end up with
45:59this
46:01splendor look at that the question is is the kingfish supposed to be more cooked
46:10or less I should love it the way he is but the fact is the outside of the fish is
46:15more cooked
46:16than the inside of the fish and so it's inconsistent
46:23it's starting to dawn on me that my fate in this competition is all going to come down to this
46:27dish
46:28but I'm really happy with the flavor of the dish so I probably all comes down to what Luke's put
46:32on
46:32his plate as well good I think it'll be really tight Pat what have you made a charred octopus with
46:41a
46:41romesco sauce pretty deep in the competition now and I feel like you've left a lot great job great
46:49family young family but it's it's really hard but that's but that's something that is really a big
46:56driver after the first cook I really it hit me you miss a lot hmm I just tried to reset
47:06go again so I
47:08I'd say about that I don't know we see you in this place you light up in here and to
47:19risk all that for
47:20for a dream you just love this stuff yeah I do it's worth it so thank you thanks Pat thank
47:29you
47:32I could definitely see this at his little casual eatery by the sea for sure I hope it eats the
47:39perfect version though because there were some struggles he had trouble with his octopus that's
47:44the final tentacle that's the final tentacle that came out of the pressure cook-up wall looks like
47:50it's cutting nicely yeah maybe too nicely maybe too nicely
48:12it's an interesting one because it's it's a yummy dish I I love those little discs of pickled kohlrabi
48:18love the crunch the freshness and also the garnish of those hazelnuts just adding that extra element of
48:23texture my piece of octopus was cooked really nicely but I didn't get heaps of char I found myself looking
48:29for that everywhere your knife or fork goes there is punch and flavor yeah I think the octopus
48:37kind of mixed emotions for me you know that thicker end was cooked nicely as soon as I got towards
48:43the
48:43tip of the uh the tentacle it was it was just a tad overcooked I feel like the romesco is
48:49a little bit
48:49hollow you know it's it just doesn't have that kind of like richness with a little bit more seasoning
48:56that and and the balance if the balance was right it could have just paired with the occhi next level
49:00yeah I did feel like the romesco wasn't quite there I wanted more heat of like the charred capsicum I
49:07wanted more sweetness the pickled kohlrabi's added a little bit of acidity and a point of interest there
49:13I was quite uh seduced by the way the dish was presented the colors the size of the tentacle but
49:19in my concern is the octopus one part was a little bit soft and one was too chewy I can't
49:27even cut it
49:34to round out heat week we threw dual jewels at you Pat and Luke you found yourselves cooking head to
49:40head
49:42that's about as intense as it gets in the MasterChef kitchen and both of your dishes reflect just how hard
49:49you fought to stay in this competition Luke your dish was strikingly elegant and that beurre blanc was
49:57absolutely gorgeous unfortunately we thought the kingfish should have been the star of the show but
50:05it was overshadowed by the nori Pat your dish was classic Pat rustic generous and packed with flavor
50:15but your octopus was unevenly cooked one dish it missed the mark more than the other very sad to
50:25say the time in the competition has come to an end Pat Pat what are you going to be taking
50:44away
50:45from this experience what I can do these legends you guys but I'm ready to go get out into my
50:55girls I'm glad you get to go home but we'll miss you he's just like been so much fun to
51:02have around
51:02and I've learned a lot from him and it's obviously an awesome dad and an awesome partner we're gonna miss
51:08you but I think for sure your family are going to be more than delighted and so proud of you
51:13and so
51:14pleased to have you back
51:17so done mate enjoy the family time out
51:19so done
51:22being here I've achieved way more than I thought I ever would
51:24learned so much about myself and my skills and what I can do in the kitchen
51:28I could not be more thankful for having this experience
51:31but I'm excited to go home because that's that's my favorite place on earth
51:35give it up for Pat everybody
51:43next week on MasterChef Australia
51:45each challenge this week has been individually tailored by one of us
51:49to prepare you for the business end of the competition
51:53we ready to roll
51:54four intense challenges
51:56there's a bit going on hence why we've got to keep up
51:59to level up our contestants
52:02my final final of the final touch
52:04today you'll be making mine
52:08and with two eliminations the battle to reach finals week is gonna be huge
52:17I have this insane hunger to make it to the semi-finals
52:20it's all within reach now which is crazy
52:22this is game on no looking back no looking 45 either side just straight at the finish line
52:26this is game on
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