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00:00I
00:14decided to cook today very yeah it's good to meet that pump definitely feel a
00:19little bit of pressure walking into the kitchen today the competition is fierce
00:23at the moment everyone is cooking at their best because we know that the
00:29finish line is just around
00:53what do we have here
00:57morning everyone morning this is your last shot at immunity for the week you're
01:05all fighting to join Callum in the top five now you came back to win in saying
01:12that we've organized a little something spare you on from your biggest fans you
01:19can lift your clashes now
01:27Kate so pretty each of you has been given a letter
01:35from home
01:42you
01:44almost welling up just looking at the letter I know it's my partner Sandy you
01:47know I wouldn't be here without her it's as simple as that
01:55so it's emotional it's full on Laura would you like to do the honors
02:03so Max has written my letter from home today and I'm so excited to read it
02:11dear Loz what a journey
02:18far out
02:20I've had the opportunity to watch you navigate this challenge not only as a
02:23contestant but as a first-time mum and the impossible tasks you have made has
02:28almost seemed effortless to say I'm proud of you would be an understatement
02:36our entire family is in or of the person you are and the person you continue to be I
02:42know that although Florence is only just starting to understand her surroundings she
02:46watches and admires you
02:48I'm thinking back on all the food experiences we have shared I'm reminded of
02:53the warmth and the love you bring to every dish so I leave you with this cook with
02:59the values that you hold dear be bold leave nothing on the table we love you
03:04with all our hearts max floss and now it's it's really beautiful I think sometimes like
03:16you get caught up in life and you don't really have the opportunities to tell
03:20someone you love so much how much they mean to you so to have that I think it's
03:24really special just all makes it so worth it knowing how much everyone has
03:32sacrificed for me to be here it's the motivation I need at the right time
03:41great this is uh most likely Jamie cries on the bingo card
03:47Claire wrote me the letter she's my beautiful partner she knows how to get the best out of me
03:55and I'm very lucky to have her in my life hey my darling I've been thinking about what to say
04:02but you really don't need a pep talk or advice you just need to hear this you've already done it
04:08the hard part you've shown up I think you're the most courageous person I know there aren't many
04:17people brave enough to put themselves out there day after day but you have and I'm so bloody proud
04:23of you you're a walking example of how to use this life we've been gifted to our kids
04:28you're showing Emily Estelle an art that turning up matters that working hard matters take a minute
04:36to enjoy this experience we're all here cheering you on we love you so much love you always Claire
04:42just having it reiterated that showing up is the main point and working hard is what it's all about
04:58and results will come I did need this one knowing that their support at home is the only thing that
05:06can keep you going through this part of the competition oh my god it's so cute oh it's very
05:22colourful I know I've got two handprints from each of my daughters and these love heart stickers
05:28there's a little bit of mess there's a little bit of colour this is home for me to Pindar how far you
05:36have come the cat is out of the bag apparently you can cook you can no longer keep that secret but
05:47I'm so glad you can do what you've always wanted bring people together over a meal belonging to the
05:54next generation that has one foot in both cultures Indian and Australian you make me hopeful for our
06:01girls and the next generation who see this and feel empowered to pursue their dreams just like you
06:08have so whatever happens you're our role model and we stand with you PS you're lucky I could stop
06:17them with one hand print these are my daughters this is Mary's hand print and this is Piri's
06:24Mary's got really nice long hands Piri's got little stubby hands like a dad cooking is an expression of
06:34love for me and the fans just written this beautiful letter it's recalibrated why I'm here what I'm here to
06:41do and it's just ignited more of that fire in me that I need to get through this I've been reading
06:57my handwriting is going to be your toughest challenge so far in the competition sentence you can tell why
07:06you meant to be together anyway wow what a ride you're back in your element and absolutely owning
07:14it you said you're going to put a hundred and ten percent into every cook and that's exactly what
07:18you've done you made a big sacrifice to be away from home and Leila and Lexi miss you immensely but
07:25to be honest mostly they're just thrilled and so proud of their dad and I asked if they want daddy to
07:31come home soon the answer was not yet we want him to win or to try and win I can't wait to have you
07:38home the lawns are rather long dinners are a bit dull and the cats are glaring at me but hang in
07:44there don't come home too soon I love you Sandy oh dear mum here you are again back to win
08:00you work so hard and put so much dedication into everything you do so keep doing what you do best
08:06keeping your head cool your hair slicked back and your eyes on the prize never forget how much you
08:12mean to me love Phoenix it's really special oh my gosh when we see you guys tearing around like
08:22daredevils it's really easy to forget that your husbands wives partners mothers and it takes so
08:31much sacrifice we are so grateful and we don't take it for granted thank you all so much for sharing with
08:38us without a doubt family is one of the strongest motivators and today yours needs to be the inspiration
08:50for an immunity winning dish we are looking for a connection to your family for your food because the
08:58best kind of food is the food that's made from in here you'll have 75 minutes wow pantry and garden
09:09they are open today whoever brings us the best dish will win immunity are we ready your 75 minutes starts
09:20now I am so overwhelmed with all the love the gratitude that I'm feeling for my family they're
09:38the ones that motivate me to cook better to do better so I'm thinking of all the dishes that I've
09:45done in the past something that they've all appreciated but there's a lot to choose from
09:50forget how heavy these things get I know
09:53knowing that support from home Sandy and the kids it's just amazing so I'm thinking about how I can tell
10:02a story through a dish and growing up in New Zealand it's very outdoors lots of time by the sea with my dad
10:09my mom we would often go fishing and we'd often collect shellfish and so immediately I think I've
10:15got to cook those things very good go sir they're all here to win and I hope that letter was the thing
10:28that they needed to just give them that jolt to the finish line yeah perfect timing right one of them's
10:33getting immunity one of them's going in the top five and the other four they're gonna have to do it the
10:36hard way in the elimination where they're up against some stiff competition so I think everyone
10:41is gonna bring their a-game today hi if I was meeting you for the first time yeah what would
10:48you cook me that represents you and your family I think I would cook this taro dumpling it's filled
10:53with a yam bean and dried shrimp why why no because it's one of my first memories of being able to help
10:59in the kitchen and I just have this vision of one side of the family all the women in a wet kitchen
11:04outside squatting and making the dumplings together oh yeah
11:09lovely basket of produce there Sheffy thank you chef and
11:14what a car
11:16oh mate that's wicked love it all the inspo you need yeah mate my ideas spawning from family meal
11:26backyard but elevated I'm in hospo so my weekend is Monday Tuesday so the kids come home from school on a
11:33Monday fire up the hibachi cook a beautiful piece of steak and the one thing that I always get asked for is miso
11:40eggplant it's like everyone in the house's favorite thing to have it's something that I absolutely love my idea
11:45today is gonna be transporting the judges onto my back deck with a cheeky beer a beautifully cooked piece of meat and some
11:51perfect accompaniments I'm gonna cook a beautiful piece of Wagyu I'm just gonna make a really rich jus
11:58so for me today is about head back beautiful cooking done well it all starts with this make delicious food put it on the plate tell the story
12:11yeah
12:15can I say something is that so does your husband and writing yeah it's incredible it's incredible it's
12:21incredible it's very neat it's so nice wow I'm impressed very neat with everything but housekeeping
12:29max and I's love story can be summed up with one word and that is honestly food
12:33we met when I was 19 working at Arana for jock surrounded by native Australian food and I think
12:42for me like trying new dishes cooking together going fishing foraging for our own food like that's where
12:49we have our most fun and I want to put that into a dish that would make him so proud I'm gonna make a
12:56dish called native Australian summer um and for me this is um a dish that um is inspired by a trip that
13:06Max and I took with Florence to the Northern Territory
13:14I just remember landing upon this native apple tree
13:18and the green ant nest were almost exploding onto you
13:21it's so special being in such a sacred place so I'm going to make a dish that's all about that
13:28today and really capturing that moment that was so special and presenting it to the judges
13:35all the feels so on the bottom of this dessert I want to have a wattle seed puff pastry
13:42then sitting on top of that I'm going to have a cinnamon myrtle creme patissiere
13:46and then on top of that I want to have a smoked paper bark ice cream and cover that with green ants
13:52just to really transport the judges to that particular memory
14:00the first thing I crack onto is burning and smoking my paper bark
14:06paper bark laws yeah nice smoked paper bark ice cream
14:11I'm then going to infuse it into some milk to really bring out a nice smoky flavor across the ice cream
14:16I'm just making an absolute mess but that's okay
14:19I'm just pulling little bits of everything I've learned along the way and putting that into this dish
14:26that's done
14:29oh it would be absolutely incredible to get top five today especially
14:34you know on a dish that does mean so much to me
14:36I came here to make it to the end I came here to win and now that I'm this close
14:42I feel like everything is riding on this dessert been perfect come on come on come on to be able to
14:51really show max and floss every single sacrifice you made is so worth it
14:56think you can be the next master chef only one way to find out applications are open now
15:05head to the link below and apply we see you in the kitchen
15:09the fam's just written this beautiful letter and I think it's just re-centered everything for me
15:34so I think I'm going to hone into my traditional cooking and I'm going to create a dish that means
15:41a lot to both my husband and myself which hopefully wows the judges today my husband and I both traveled
15:48a lot together after we got married and the one place that we went to and we fell in love with was
15:53kerala they do this sadia which is a beautiful feast on a banana leaf and it's like the most beautiful
16:01thing brings people together as sadia it's got like 15 20 dishes obviously i've got 75 minutes i
16:09can't do 15 20 dishes but i'm going to try and nail at least six or seven of those we loved it so much
16:16that the following year for our anniversary we actually had the entire fam come over and we cooked
16:22a sadia so yeah it's very close to my heart kind of a meal so the elements of my sadia are going to be
16:28malabar fish curry beetroot curd rice some 40 pineapple curry put the bum as well as alam chutney got no time
16:41to waste today time is definitely going to be an issue so just working as fast as i can here cooking is
16:48an expression of love for me and i'm going to use this love and support from the fam as a super power
16:55i'm going to try my hardest to win immunity today
17:06winning immunity today will put me straight into the top five it's further than i've ever been in this
17:10competition i'm going to be channeling every bit of emotion and feeling and hopefully it'll get me
17:15safe holy moly lucky day i've just been fishing i wish yes please yeah so thinking of family life
17:25growing up in new zealand my earliest memories are about doing things like fishing and collecting
17:29shellfish with family it's something that's passed on i'm doing the same thing with my children
17:35i've just started teaching lexi and leila how to fish and they've held the rod and they've even
17:40caught their own fish and they're into it you have a really good day fishing you might catch a king
17:46fish and also the other um ingredients are all things that we'd find in our garden at home so it's
17:51a very humble dish nice fish work benny cheers mate but it's going to be elevated to master chef standards
17:58with my feelings my family all mixed in with it today i'm going to make a pan roasted kingfish
18:04with clams herb noki and a vermerced cream sauce good dishes aren't good enough they're going to be
18:09great dishes so i'm just going to try to put my feelings and emotions into this dish and make it
18:14really sing of family and love honestly i feel like it was just this switch in my brain to have this
18:26beautiful letter from my son in the competition i think it's a lot about where your head's at and
18:32that's definitely helped to get me back into the zone i have decided to cook a dish that brings
18:38together two of my sons loves sausages on bread and yakitori we absolutely love the flavors of yakitori
18:47so i'm going to make my own kind of tare that i'm going to glaze on my sausages so my boudon blanc
18:52and milk buns which i'm going to serve them with yeah just have a bit of fun with it it sounds like
18:58a really simple dish but this is not your typical sausage in bread this is highly technical my milk
19:05buns they're a tricky type of um bun to make in general so i really need to get them perfect
19:13and um there's a lot of kind of elements going on there with the sausage
19:17food on blanc is basically a sausage but it has no encasing so it's a really tricky technique to get
19:25right honestly um i know that my son would devour this dish if i pull it off i'm throwing everything
19:32at this one because first of all i want to impress the judges but secondly i want my son to be really
19:37proud of this dish she's working come on i love basing dishes off memories that i've made with my
19:47family so this dessert is all about landing upon this native apple tree during this holiday that
19:55max and i have with florence in the northern territory so far my smoked paper bark ice cream
20:02is in the churner and i'm making my pastries pastry laws uh it's a wattle seed rough puff nice just
20:10obviously pressed for time with that and i now need to laminate this pastry by folding it into a book
20:16rolling it out until i've got four beautiful folds come on come on come on come on i want those layers
20:23to replicate the layers that a paper bark tree would have that they're so thin you could almost peel them
20:29back yeah we'll see i know i can get it done in this amount of time it's going to be an absolute push
20:34to the end but everything is on the line today and i think if today you're not pushing yourself you're
20:40not going to win immunity we want a dish from the heart 40 minutes to go come on everybody all right let's
20:51go getting salt salt salt salt salt salt salt take this i like this i've got so much to do for my
20:59asavia so i have to be cooking more than one element at any given time oh and i think that's the only way
21:07to get through this cook and get everything done so far my beetroot curd rice is done it's chilling
21:15it's amazing my fish curry base is done but i am feeling stressed because there is still so much to
21:22do where did the time go to pinda hey guys what are you cooking so my husband and i about five years
21:30ago traveled to caroline and the one thing we had and we loved was a satya which is kind of like a feast
21:35served on a banana leaf tell us what what what are the dishes so on the satya i'm doing a malabar fish
21:43curry i'm doing a alem chutney which is a ginger based chutney it's got a lot of flavor in it i'm
21:48doing beetroot curd rice and i'm also going to do uttapam which is like a version of a dosa so i'm
21:54going to do all of that and i'm also going to do like a pineapple curry on the side there's a lot there
22:01i'm sorry this has to be your best curry right your best group of curries yeah i hope so and that's
22:06what's going to take because we've had some unbelievable curries yeah so it's just got
22:14to be next level and you have to push yourself to the absolute limit yeah um like everything needs
22:20to be perfect to get you that immunity spot bring us something your biggest fans would love 30 minutes
22:39to go wow are you okay defender yeah i'm okay i don't know i definitely feel the pressure because
22:55i've got 30 minutes to go and i'm making like six elements and i need to make sure every element is
23:01executed to perfection i get really stressed when these guys say that but it has to be the best
23:05curry they've ever had because that just adds more pressure my curry's done i just need to cook the
23:10fish really quickly and move on to the uttapam made them a couple of times before and they're like
23:17these really delicious savory pancakes with um uh like a little chutney topping which is like a dry
23:23chutney on top i still need to make pineapple curry my alem chutney but yeah hopefully it'll all come
23:30together hopefully i've actually over committed in terms of how many dishes i want to do for the judges
23:35today my family has made so many sacrifices so i'm committed to do every single one of them i've got
23:45to get on to this one now okay let's do this i'm really drawing on that beautiful message from my son for
23:55this sausages in bread dish so far my milk buns are looking great move faster it's time to get these
24:06into the oven i've also glitz together all of my chicken mixture so it's now time to roll my chicken
24:13into the sausage shape look at that that looks great sarah thank you like a christmas bonbon
24:21if there's any air bubbles that's where steam will enter and there's going to be liquid that
24:27gets inside so it's really important that this stays tight and dry
24:34it's looking pretty good at the moment so potentially enough time potentially
24:38you have to drizzle salt like japanese rain
24:53even though this is essentially steak and three veg i'm feeling really confident with my dish
24:57i've got my jus cooking away the eggplants are roasting away now i need to start concentrating
25:03on this piece of beef steak smells incredible jamie what a time looks delicious i like paired back
25:14food but i have to make sure that every single thing is perfect that's it make sure that when it
25:19hits the judges table it is stunning it's going to be tasty and i'm having fun cooking this i feel
25:27very comfortable it's like i'm at home your potatoes nearly done benny almost mate i don't need this one
25:35i decided i'm cooking a really simple honest seafood dish here but i've got a lot of things on the goat
25:44mussels clams and kingfish and they're all challenging to cook i've had a few missteps with
25:50seafood so i'm just going to take care with it no beds and the mussels and make sure that the fish is
25:55perfectly cooked in the middle but i also need to make the knocky no baby what i'm trying to get
26:01across with this dish is all of the things can be taken from the sea or harvested from your own garden
26:07so i'm going to put some tarragon some parsley and some chives in the knocky itself good cooking is
26:14really important in family life for me i love cooking with the kids
26:18it's something we do together and any of those feelings i can channel it into my dish is going to
26:27be really helpful it's looking very good you're not just back to win you're back to make your family
26:33proud 15 minutes to go it's coming together i just look at all of these bowls and it makes me really
26:40nervous yeah it makes me nervous no revenge space there's just under 15 minutes to go and my rough
26:47puff is in the oven ice cream is in the churn the next thing i need to crack onto is making my cinnamon
26:55myrtle creme patissiere that was definitely good so i start by whisking together my eggs sugar and corn
27:02flour in one bowl while the milk is coming up to temperature with lots of cinnamon myrtle just to
27:08really accentuate that cinnamon flavor with me i am cooking at my best emotions and memories come
27:14into it so i'm really leaning in on that while that's bubbling away i'm looking at the ice cream
27:20in the churner and it's not really doing much it's not moving at a fast enough speed for my liking
27:28oh my god at the same time i take a peek at my rough puff pastry oh sweet jesus
27:35very blonde and it is completely raw well what's going on with your puff um it's very blonde very
27:45blonde okay yeah have you thought about what you can do if it doesn't work out i i no i can't make
27:55other pastry in 14 minutes po i've got raw pastry and unchurned ice cream so i don't know how i'm going to
28:02present a dish to the judges at this point and if i fail at today's challenge i almost feel like i'm
28:10failing max and florence say a prayer to the gods callum
28:31this dessert the native australian summer is all about the full experience from visuals to flavors
28:39so if one element is missing from this dish the whole dish does not make sense far out all right
28:45i'm gonna go turn my plan is almost like cross my fingers and toes at this set
28:53but for this rough path i need to pivot and think fast not right now
28:58this is the bark component of the dish
29:07and if there's no bark there's no dish come on everybody
29:12and my plan of action is to cut out some discs of pastry and cook it in the pan with lots of butter
29:20until it's super super golden why do i do this to myself
29:25i'm going to make sure it's super caramelized and cooked the whole way through like i am praying for
29:43the pastry gods right now i'm thinking to finish my boudin blanc on the hibachi so i want to give
29:50that sort of caramelization that whole sausage vibe but time is just going so quickly please push
29:57on okay come on let's go yeah 10 minutes to go i'm trying to get this knocky perfect
30:05at the same time i'm thinking about the kingfish in the oven it needs to come out
30:09i've got to plate up this whole thing this memory of my childhood my kids childhood and make it look
30:14like it would just fly out at a restaurant at a really good restaurant at that
30:19come on jamie let's go mate looking good yeah the beef looks useful mate i'm gonna shoot
30:31i slice through my beef and it's stunning it's glistening it's exactly the texture and exactly
30:39the temperature that i want it i'm looking over at the letter that was written by claire i'm looking
30:45at my little car from archie and all i'm thinking is that i feel really comfortable in the kitchen
30:51today because i've brought a little bit of home with me this is your path to top five and you have
31:01five minutes to go come on come on jamie much better that bread you set lozzy where's she up with this
31:13do you want a plate or something yeah what would you like please thank you thank you thank you
31:19the struggle's real over here because i've got like six curries to plate up plus breads and rice
31:24everything is coming together i don't know how i have put in so much love and care and attention
31:30to detail in each of these elements i do not want to be missing out on any of them
31:43hey now she's got color all right we're in the final moments of this cook i've just finished whipping
31:55my creme patissiere and my rough puff disc is perfectly caramelized that is everything i wanted that is so
32:03good and my ice cream is churning up so beautifully oh okay nice well done mate so now to finish the
32:11dish a really generous amount of green ants i think max and floss are definitely watching over me because
32:19i feel like i've honestly pulled off one of the biggest miracles in this kitchen
32:25keep pushing
32:28time's up in ten nine eight seven six five four three two one
32:45hold on everybody
32:51how about you not bad not bad oh my god benny oh good job how'd you go
33:01we did it yeah we did it we made it we made it
33:04we asked you to make us feel connected to you and your family for your food let's see who's done
33:18that successfully and secured immunity
33:21the first dish we'd like to taste belongs to sarah
33:34definitely feeling the nerves because there is so much that rides on today's cook
33:39but this dish represents who i am as a chef now and a little piece of nostalgia bringing my son into
33:47this dish and i hope that this is enough to get me across the line sarah tell us what have you made
33:56so i've made sausages and bread it is a shishimi togarashi spiced boudon blanc with
34:04tare glaze and a milk bun so what is the connection of this dish with your family so basically i'm from
34:14a country town and we grew up eating a lot of sausages on bread and obviously my son is obsessed
34:21with it he's a 14 year old boy he loves eating that as well but he's got a bit more of a sophisticated
34:25palate and his favorite is um to eat yakitori skewers so i wanted to kind of bring those two together
34:33a lot that's nice wow look at that cheers cheers cheers everyone cheers
34:45wow the smell
34:48so it is a fantastic boudin blanc so well done on this one because i do something sarah even me after
35:05those years i still have a bit of recipe next to me i'm trying to make sure i mix properly manage to push
35:10it properly which is not easy then take it out make sure you glaze it that's a lot of work
35:16and this is perfection wow well done i think you completely achieved what you set out to do today
35:26you're thinking of phoenix and you're thinking of his voracious appetite but also his refined
35:31palate particularly for a 14 year old and that's what i'm feeling this has technique this is delicious
35:39and i want more of them check this out mop marks i think that's a good sign well done
35:45thank you lovely work yeah thanks well done next issue we'd like to taste depender thank you can you
35:59please help me please help me oh with a little help from my friends
36:07other way other way oh thanks ben
36:12thanks ben
36:14look at this wow far out those colors look inside this is fluorescent
36:21what have you made depender i've made you guys a sadia which is a feast and it's served fresh on a banana leaf
36:34your husband and your children they believe in you so much must make you feel pretty proud
36:41they definitely are my backbone like my husband he's been the biggest backbone like for me
36:52i think i would cry but like both the times that i came onto masterchef i feel like he believed in me
36:59more than i believed in myself and during the 75 minutes there were a couple of times where i was
37:05like i don't think i'm gonna get everything done and then i just thought of those handprints
37:10i thought how he wrote we are proud of you and the crowd was in like
37:13bold letters and i was like no i'm gonna keep going if they're making such a big sacrifice
37:18i'm just gonna make every single element that i've decided to do and i'm gonna execute it wow wow
37:29do you want to plate it up for us yeah can you see this
37:39it's a pindar for you to take out immunity everything that's on this banana leaf has to be perfect
37:53which fan favorite will lift the masterchef trophy stream every mouth-watering episode on 10.
38:07it depends on the way that you've pushed yourself
38:11it depends on the way that you've pushed yourself
38:15to make us feel that connection with your family that's why this dish is perfect
38:45the dish itself the colors like it is unbelievably ridiculous the textures are beautiful the sweet
38:57and sour of the pineapple versus kind of that hammer and s tomato fish curry and then this bread
39:05that's the best sponge ever like you just dunk that in there there it goes does this thing and then away
39:11you go wowie deep under look in my eyes look in my eyes i'm in tears oh it's unbelievable
39:23for me it doesn't matter how many dishes i've cooked in my life i've never experienced this
39:27this multitude of flavors textures colors it's looking perfect you can get the peanuts the chili the tamarind
39:36you are fantastic you really demonstrate what cooking does and i really admire you and respect you and
39:48and once again thank you for this experience thank you
39:51this is the best possible outcome that i could have asked for oh i'm feeling so good that i could
40:01actually present aside the other judges all right take us down memory lane jamie
40:08there is four things on this plate plus the jus there's nowhere to hide but that's the kind
40:20of food that i love it's the kind of food i want to cook and it's what i want to show the judges
40:24jamie what have you cooked so i've done beef wagyu roasted turnips miso and eggplant puree
40:32and a very very rich jew so how does this dish connect us to your family lighting the hibachi when
40:42the kids get home from school like a sauce like that and just have it cooking away while i'm helping
40:47them with homework that's sort of part of it and i want to showcase great produce in a really simple
40:53way and just pack it full of delicious flavor
41:11jamie like definitely feel the love that you've got for claire and your family for me i love the cook on
41:18the wagyu is kind of rare medium rare which is where i like it beautiful caramelization on that
41:24habashi the miso plant is beautiful texture spot on for me the jus was really well made i just thought
41:34for this dish i just wanted a bit of a lighter sauce but mate we're like we're splitting hairs here
41:40great plate of food great thank you i really love the cook on the wagyu it was so beautiful and buttery
41:48i love the miso eggplant i love that there was like still that hint of spiciness from the eggplant
41:55i agree with andy i think the sauce i think if it was lighter there would have just been a bit
42:00more separation but still like such a beautiful dish thank you thanks matt thank you
42:04thank you
42:12saucy yeah next up ben
42:23this dish i want the judges to experience a little piece of new zealand a little piece of the sea
42:28and a little piece of me i really hope they love it ben what is the dish yeah well this dish is all
42:36about the activities you do as a family so you know gathering shoalfish and going fishing and those
42:42things that i like learned from my parents that i'm now passing on to my kids
42:45pan-roasted kingfish with mussels clams herb gnocchi and a vermouth cream sauce that's nice
43:07the plating was absolutely beautiful it was such a picture
43:23and i really get the sense of that connection that you have with the sea and how your family
43:28plays into that love to cook on the mussels and the peepees really lovely and just cook through which
43:35is very very well done unfortunately the fish is a little bit over um you could kind of see it as
43:41soon as we cut into it but having said that had beautiful crispy skin still a brilliant job ben the
43:49shellfish impeccable i think your dish is very well seasoned and i think there's a lovely contrast with
43:56the green oil and this fish sauce now your sauce impeccable in fact it's for the best that you've done
44:02on masterchef it is just perfect but the only thing who let me down is the fish it's a little bit
44:11over so i'm so sorry thank you yeah good sauce
44:18next dish we'd like to taste belongs to
44:39what's the dish laura so this is my native australian summer this is a bottle seed puff pastry a cinnamon
44:47myrtle creme patissier the month trees have been cooked down in an apple caramel with some bee pollen
44:53smoked paper bark ice cream and then green ants on top let's eat this dish i think represents my whole
45:03journey it's the start of my cooking career walking through the doors of irana learning how to work with
45:12native australian ingredients then meeting max and both sharing this love of native australian culture
45:19and cuisine being able to go to the northern territory together and see where all these beautiful
45:27ingredients are grown and come from it's like this dish is my life story so i feel like everything is
45:38i feel like everything is riding on this dish being perfect
45:53the ice cream i could literally eat buckets of that i don't want to do bad things to it
46:12yeah it's so amazing just the texture is perfect but just the amount of smokiness you have dared to
46:23infuse into that it's just beautiful work there the puff pastry you pull through
46:33it's caramelized all the way through thank god yeah it's just a very accomplished plate of food
46:38i love it thank you laura those beautiful nutty caramel flavors of the wattle seed in buttery pastry
46:47it's almost a throwback to like australian scones and apple pies but presented in such a refined modern
46:55clever way thank you thank you so much the most impressive thing for me and why it is so beautiful
47:03it's like every element has an 80 minute yep and yet it just eats so easily and that is the true sign
47:11that you are just an expert in this style of cooking okay pairs are standing up for for multiple reasons
47:19goes from familiar to something that is luxury beautiful work laura thank you so much thank you
47:25i actually can't even find the right words right now um and i just feel so proud to be able to put up a
47:34dish like this in this kitchen um and be inspired by the two biggest loves of my life good job thanks so good
47:44we gave you those letters to inspire you today and it's clear they did just that
48:01with the pressure of elimination looming every single one of you is after that top spot
48:08and i'm so happy to say there were a few contenders laura
48:14you
48:18depender
48:25and sarah
48:33all three of you really took us for a walk down memory lane
48:37but the winning dish wasn't just deeply personal it was unbelievable welcome to the top five
48:51laura
49:06ben jamie sarah depender come sunday we are going to have to say goodbye to one of you this is going to be one
49:14fierce showdown
49:25so good sunday night on masterchef australia please welcome julie goodwin and nata
49:32welcome back thank you thank you wow they know exactly what it takes to go all the way in this
49:44competition you need to pick matt's pantry or julie's pantry if you cook one of the two bottom dishes
49:51you will fall into round two let's go the risks are high it's only a 50 50 shot if i go into the next
49:58round but the rewards are higher i've never been in the top five in master chef i'm going to give it
50:04everything today to get through i'm starting to panic shrimp paste in your ice cream
50:10whoa anything can happen oh let the games begin