ANNOUNCER: Previously on MasterChef Australia... Push! Push! ..in a massive pressure test... I can't find it! ..Theresa lost her race against the clock... I'm sorry, Theresa... ..ending her time in the MasterChef kitchen. It has been a really amazing experience. Tonight - the jaffle is back in the biggest immunity challenge yet. Today, there are TWO immunity pins up for grabs. This is monstrous! To win, they must take the humble jaffle... We all love to snaffle a jaffle! ..and create a mouth-watering masterpiece. I'm making a raspberry curd with dark chocolate. With two immunity pins on the line... It's chaos! ..they'll cook like crazy and turn the ordinary... Oooh! You've taken the jaffle and you've given us a restaurant-quality dish. ..into the extraordinary. I'm slightly delirious. That's one of the best dishes so far in the competition. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Able 2016 MATT SINCLAIR: Today's immunity challenge is a little bit different. There's gonna be four of us that are in the mix. There's myself, Karmen, Mimi and Chloe. I've got absolutely no idea how this is gonna play out, but getting one of those pins is...is a huge game-changer. (CHEERING AND APPLAUSE) MIMI: Last week, Karmen and I were both in immunity and we didn't get a chance to cook off. Today, I'm so ready to fight for the pin. I am gonna go out there, guns blazing. Are you excited? Special day today. No-one's going home. So you've got to be excited. It's all good on the immunity challenge day, isn't it? Yep. A bit different this week, 'cause there's four of you in the immunity challenge, not the usual three. Now, I wonder why that is. Well, it's very special. Today, there are TWO immunity pins... (ALL EXCLAIM) ..up for grabs. What?! (SIGHS) Two immunity pins on the same day. This is monstrous. GEORGE: How good is this, huh? Obviously, Nicolette already has one. By the end of today, there could be three of you walking around with a little bit of this bling. I can't believe there are two pins up for immunity today. It is unreal. I'm just hoping it doubles my chances of getting one. And because there's two pins up for grabs, we're gonna mix it up a little bit. Today...you'll be cooking... ..in pairs. So, Chloe, winning the mystery box challenge at the start of the week didn't get you just straight through to the immunity challenge, but it also won you a little something else, which is... ..that you can choose who you cook with today. (ALL EXCLAIM AND LAUGH) Choose very, very wisely, 'cause at the end of the day, you want one of these. Yep. KARMEN: Chloe has a massive advantage, because although we're all strong cooks, I feel that Matt is the strongest competition, and she can really play strategically. So, who's it gonna be, Chloe? Um... Me? Mattie. Matt! Yep. Chloe's picked me today. I'm absolutely gobsmacked. There's some high expectations there! (CHUCKLES) I don't want to drop the ball today. Shannon? Confident you can strike gold again? As always. Double trouble today. But channelling what you've learnt in the past, listening to me, and it's success all the way. (ALL LAUGH) Well, today is all about twos. Two pins, two teams of two, and two rounds. If you want to cook for that pin, you need to win round one. To win that first round, you're gonna have to use what's under... ..here. Shannon? Ready to show them what's underneath? Certainly am. (ALL EXCLAIM AND LAUGH) (APPLAUSE) MIMI: It's a jaffle maker! I'm pretty confident with this challenge. I make heaps of jaffles at home, so I'm hoping we have this. Alright. Pfft! It's been years since I've cooked a jaffle. I didn't see that coming. That's right. It's the mighty jaffle iron! ZOE: That's awesome. Back from last season, one of our favourite challenges. Each team has 45 minutes to bring us two jaffles - one savoury, one sweet. You have an open pantry. Be bold. Surprise us. Produce the best two jaffles, you know where you're going - round two and a chance to cook for both those pins. Are you ready? ALL: Yes. Your 45 minutes starts now! (CHEERING AND APPLAUSE) As soon as we heard that there had to be one sweet, one savoury, there wasn't even a discussion. We both just knew. We looked at each other and went... I was thinking maybe, like, an apple pie with, like, a spiced dust and a cream or something. Yeah. Yeah, yeah. So, Karmen's gonna do sweet and I'm gonna do savoury today. I know that Karmen is just a gun, especially if it's desserts, so Karmen and I could definitely beat Matt and Chloe. We're feeling really confident. Heading out, Mattie. (CHEERING AND APPLAUSE) I'm doing the savoury and I'm gonna do sort of a roast beef with cheese and onion. The most important thing to get right with this jaffle is to make it really nice and cheesy and to make it feel like it's a leftover roast in there. I'm making a sweet jaffle. I'm doing a raspberry curd with dark chocolate and pistachios. We ARE working as a team. These jaffles have to be complementary, so when the judges eat the savoury and then the sweet, they have to work well and not have flavours that conflict with each other. CONTESTANTS: Go, Chloe! (CHEERING) I'm going to be doing the sweet jaffle, and I immediately think of my grandma and my mum's apple pie. They both make such a good apple pie. It's a recipe that's been in our family. So, that's what I want to incorporate today. Mattie, I'm gonna caramelise these apples in the brown sugar first. What do you reckon? Yep. Yep. So I peel some green apples and I put them into a saucepan with the brown sugar to caramelise them. Chloe? Yeah? Spoons. They're here. I've got a holder. Working with Chlo in the kitchen today, it's like a mixed doubles in tennis. Mattie, I just turned my machine on. Yep. Cool. Turn yours on. You both know where you need to be and you both know that that person's got your back and they're gonna be there to catch the ball that you can't. I'm doing the savoury jaffle. Like, a Middle Eastern spiced mince and caramelised fennel and a curry...curry aioli. I'm fighting a bit of a battle with myself on this one. If there's one thing that I relate to a jaffle, it's cheese, but I'm going with a Middle Eastern-style jaffle, and the cheese just doesn't go with the flavours that I'm using today. So, yeah, putting it together in a really different way today, but we'll see what happens. Just hoping that the creaminess from that curry aioli is gonna counteract the lack of cheese. Matt. Wow, man. So, you're the savoury guy, right? I'm taking the savoury today, yep. Good. Middle Eastern spices in there. That's interesting. So, how do you get the curry mayo... Into the jaffle? Yeah. OK. Do you know how that's gonna react with the mince? When the judges come over, they throw a bit of a spanner in the works and they're questioning me on the composition of the dish. It always puts that big question mark over your head. I mean...everything is possible. Yeah. But curry in a jaffle is a great idea. Yeah, great idea. I've never done it. Have you done it? No. (LAUGHS) (LAUGHS) (CHEERING) Do you find another way to do this dish? Do you do a completely different dish? Or do you go with your gut instincts? Yeah, I'm just gonna stick with the idea and try to execute it the best I can. So, yeah, hopefully...hopefully, today, it doesn't work against me. (CHEERING AND APPLAUSE) You can tell it's a jaffle challenge - you're 'pressed' for time! 30 minutes to go! (CHEERING AND APPLAUSE) MAN: Come on, guys! Come on, Karmen! Come on, Mimi! NICOLETTE: Come on, Chloe! Chloe, how is it? Yeah, it's good. HARRY: Go, Karmen. Go, go, go, go, go! I'm making a sweet raspberry curd and chocolate ganache jaffle. Good stuff, Karmen. I know I want something liquid in that centre of the jaffle so when you bite into it, it just oozes out. But to make it more interesting, I want a two-tone ooze. I want it to be runny and coming out. Yum. I really want this two-tone marbled effect, but I'm really worried that the two mixtures will just mix together and create this yucky brown colour. Is it thick enough, Karmen? Yeah, but I want it to be oozy. Yep. If it cooks in the thing and, like, sets, then... Yeah, right. Yeah, I think we have a good chance of winning today. But I've got to make sure that the curd is just the right consistency. All of these guys are going in all guns blazing. Two immunity pins in one challenge? WOMAN: Go, guys. Looking good. Mimi, what are you making? I'm making a roast beef jaffle with heaps of cheese and a caramelised onion jammy thing. I've got my caramelised onions on the go and my steak on the pan. I've grabbed an eye fillet because I think it's really nice and tender and it's something that can be cooked really quickly. MILES: How are your steaks, Mimi? I'm just gonna cook the steaks to rare. Yeah, they look good, Mimi. (OTHERS AGREE) (GROANS) They're done! Quicker, quicker! Mimi. Hi. So, you're gonna put these little steaks inside the jaffle? I'm gonna slice them up. Ah, OK. But...won't they overcook by the time...the jaffle cooks? I have made a steak jaffle before, but from leftovers, so I hadn't even thought about how my steak was gonna cook further when I put it into the jaffle. They're a bit under. Are they? That's medium-well... I realise that I've definitely overcooked the steak. (LAUGHS) I'm just thinking, "Oh, my God! What have I done?" . . That's medium-well... MIMI: The judges have just told me that my steaks will continue to cook once I've put them in the jaffle maker. I can't believe I didn't think of that. I'm gonna redo it. ..that one's... Yeah. Thank you. BRETT: Come on, Mimi! Keep pushing! I have to cook these steaks again, and this time, they have to be perfect. There's two immunity pins on the line. We have to win and get through to round two. (CHEERING AND APPLAUSE) We all love to snaffle a jaffle, so we can't wait! GEORGE: 20 minutes to go! Come on, guys! Push hard! WOMAN: Smells delicious! HARRY: Good pace, Mattie. Whoo! CHLOE: Today, I'm making apple pie jaffles with an oat crumble, butterscotch sauce and a creme fraiche. I'm gonna do an alcoholic butterscotch. Yep. What alcohol do you reckon I should put with it? Brandy. Oh, yep. Yep. Awesome. I run to the pantry and look for brandy... Brandy, brandy, brandy. ..and I'm immediately drawn to the brandy schnapps butterscotch. Come on, Chloe! Go, Chloe! And while my butterscotch sauce is bubbling away, I add a teaspoon at a time... MAN: Yum! ..until I really like the flavour, and then my sauce is done and ready. Yum! Smells so good, Chlo! ZOE: Can you make it for dinner? (LAUGHS) How is it? KARMEN: It tastes...good. It's nice and tart. Today, I'm making a raspberry curd and chocolate ganache jaffle with whipped cream and pistachio praline. Quick, Karmen! Faster! At this point, I'm really happy with the jaffle components that I have, so I just check on Mimi to see if she needs any help. Mimi, do you need any help cutting bread? Do you want to use this one? Yeah, maybe. I'm gonna use multigrain bread. It's something that I eat at home, and I think the poppy seeds on the outside really add that extra flavour. Mmm, yum. It's all about making sure that every single component on my jaffle is just perfect. ANASTASIA: Mimi, that's really good you've got different types of cheese. The most important thing about a jaffle to me is the cheese. It needs to have a lot of cheese and it needs to be really oozy and stringy. I think the Jarlsberg will add a really nice flavour to it, and then this is gonna be really cheesy and chewy. HARRY: Good stuff, Mimi. Plenty of cheese. BRETT: Lots of cheese. I'm thinking about the cheeses that I'm putting in. There's no such thing as too much cheese! (CHUCKLES) GARY: But it depends WHAT cheese, though, doesn't it? ANASTASIA: (CHUCKLES) Yeah, true. I think I might have to put more bite in this. I think I might do blue cheese. Go, Mim! Go, Mimi! (CHEERING AND APPLAUSE) I think it will add that kick and that strongness. I'm really hoping that that's what sets my jaffle apart today. I really want to win an immunity pin. 10 minutes to go! (CHEERING AND APPLAUSE) Come on, guys! Push hard! HARRY: Come on, Karmen! BRETT: Yum! WOMAN: Whoo! Go, Chlo! OTHERS: Go, Chloe! Have you got brioche? Yeah, I've got brioche here. To make the jaffles, we've decided to use brioche. I'll take a piece of brioche, a nice slather of the curry aioli, some caramelised fennel, the mince, brioche on top. I'm taking a big risk substituting cheese with aioli. Fingers crossed my gamble pays off. Go, Karmen. Quicker. Quicker! WOMAN: Yum! Yum! KARMEN: I really need to get these jaffles on, because jaffles do take at least five minutes to get crisp. MIMI: I start assembling my jaffle. I brush it with some butter and then I add my caramelised onions, my steak, and add some cheese. WOMAN: Yum, Mimi. I want to eat that. I put my jaffle into the machine and I'm just gonna leave it until it's really nice and crunchy on the outside. HEATHER: Mimi, you've got one in? Yep. Good girl. Looks delicious, Mimi! MATT: I really butter up that jaffle iron, put it on and just...let it go. KARMEN: I close the lid on the jaffle maker and all this liquid just oozes out. I'm really worried that the raspberry curd and the chocolate ganache will just mix together inside the jaffle. WOMAN: Don't worry about it. Love that ooze. All we want is oozy, creamy, crispy yumminess! Five minutes to go! Come on! (CHEERING AND APPLAUSE) Come on, guys! Think about how bad you want that pin! CHLOE: Everyone has their jaffles frying and I definitely know that I'm behind. MATT PRESTON: Is your jaffle in? Is your jaffle in? No! It's not even in! No! The jaffle's in! But it's so thick! How's it gonna cook? How's it gonna get golden? It's gonna get golden! I put them in literally at the last minute. I just have enough time to cook this jaffle. Where's the mandolin? I want a nice, refreshing bit of relief to this jaffle, so I make just a really simple shaved fennel salad, some radishes, some pomegranate, parsley, mint, coriander. Mattie's going ballistic. He's a machine. He's chopping away. I can't even see the knife move, he's going that quick! BRETT: Come on, Matt! Come on, buddy! (OTHERS CHEER) Come on, Mattie! MIMI: I check on my jaffle and it's looking perfect. It's really nice and crunchy and I can see the cheese oozing out from the inside. (CHEERING AND APPLAUSE) I decide that I want to add a little bit of a garnish to my dish, so I cut my roasted tomatoes and I mix them with some butter and thyme. One minute to go! (ALL CHEER AND APPLAUD) HEATHER: Come on, Mattie! WOMAN: Come on, Mattie! Go for it, guys. Keep going. HARRY: Come on, Karmen! Oh, yum! Yum, yum, yum! Come on, Karmen! KARMEN: My jaffle's looking great. I'm adding some whipped cream to the jaffle to add a bit of relief to the bitter dark chocolate and the sourness from the raspberries. CHLOE: I have so many elements to finish. I don't know if I can do it in time. I've got my sauce in the jug. Yep. Oh, my crumble! Luckily, I've got Mattie, and we're working so well as a team. Go. Where's your creme fraiche? This it? Yeah, that's it. He's seasoning the creme fraiche. Lemon? Lemon? Yep. It's chaos. 30 seconds! MIMI: Done. (CHEERING AND APPLAUSE) What else is going on the plate, Karmen? NICOLETTE: Get it on the plate! MATT: Nice! Yep, beautiful. BRETT: Come on, guys! CHLOE: My jaffle's finally ready. We've literally thrown everything on the plate. Ten seconds! Nine! Eight! ALL: Seven! Six! Five! Four! Three! Two! MATT: You got everything? One! Yeah. Jaffle time! (SCREAMS EXCITEDLY) (CHEERING AND APPLAUSE) Time's up and I am so pumped. I think we've done such a good job. The dishes look awesome. You happy? Yeah, I'm happy. Ohhh! I'm rapt. I'm happy. Yeah, the last few minutes was bonkers. I think, you know, that's when we really teamed up and made sure that we got each other across the line and everything was on the plate. They look great. NICOLETTE: Good job, everybody. MAN: Looks good! MIMI: I think we've done some really classic flavours - we've got a roast, then chocolate and raspberry, so I think they complement each other. KARMEN: I'm really pleased with the two jaffles. I think Mimi and I definitely have a chance to go into round two. Mimi, Karmen, up you come. (CHEERING AND APPLAUSE) Now, remember, we're judging you as a pair. Yes. Yes. The stakes are so high today. There's two immunity pins on the line here, and I'm just hoping that we've done enough to get through to round two. So, what have you got? So, I've got my take on a roast jaffle - eye fillet, caramelised onion and lots of cheese. GEORGE: Well, we hope this eye fillet isn't overcooked. 'Cause there's nothing worse than... overcooked eye fillet. Hey! Just look at that! Not bad. MATT: Nice. You know, my mouth - I'm salivating, you know? (LAUGHS) That looks great. It looks super crispy, golden brown. (MIMI LAUGHS) A bit of stretchy cheese. I'm just gonna... Mmm. I thought maybe I could get it down to the table, you know. (LAUGHS) And what's this? It wouldn't be a roast without some sort of roasted tomato, so I've sort of made a little garnish. I love the addition of the blue cheese with the beef. The beef's cooked really well, and onions caramelised. (GROWLS) Mmm! Yum. I want to play devil's advocate here slightly, though. The only thing I didn't like was the grain in the bread. If I was being REALLY picky. Yep. One other point is that I actually loved it with the tomato, but it was actually a little awkward. But when you had it with the tomato, it actually took it to another level. Thank you. Sweet jaffle, Karmen? In the sweet jaffle, I have a raspberry curd with a dark chocolate ganache and just pistachio praline. Ohhh! MATT: Ooh, yeah. THERE'S some squidginess. I love that. Look at that. You can see the raspberry. You can see the chocolate on either side. How oozy is that? That's exactly what you wanted, Karmen. Well done. I'm happy now. (CHUCKLES) I feel like it's really late at night and we've just come back from a... What, we've gone, "What's in the fridge? "Chocolate and raspberries. Job done"? (CHUCKLES) That's great. It is delicious, it's not too sweet, the cream relieves it, and I've got to say, you've taken the jaffle and you've given us a restaurant-quality dish. I think that's fantastic. I'm super pleased and I'm super happy. I'm smiling, you know, like a Cheshire cat because both of you put up two excellent jaffles. Like, I love both of them. I really, really do. Thank you, Karmen. Thanks, girls. (CHEERING AND APPLAUSE) Chloe and Matt! Your turn! (CHEERING AND APPLAUSE) Mimi and Karmen did such a fantastic job with their jaffles, and...I'm starting to question whether or not I've made the right decision to use aioli instead of cheese. Matt, what's your jaffle? It is a spiced mince with caramelised fennel, a curry aioli and a little fennel slaw. Now, the curry aioli is on the side? Is it also inside the jaffle? It is. I spread some inside. I didn't put any cheese in there, so I sort of wanted to have that bit of a creamy element. (GASPS) No cheese? OK. Brave decision. If the judges don't like it, we won't be going through to round two. (SIGHS) There's two immunity pins at stake here, and I don't want to be the one to let the team down. . . I didn't put any cheese in there, so I wanted to have that bit of a creamy element. (GASPS) No cheese? OK. Brave decision. I'm starting to question whether or not I've made the right decision to use aioli instead of cheese. There's two immunity pins at stake here, and I don't want to be the one to let the team down. Jeez, that curry powder mayonnaise, it's sort of wrong but right in many ways. I've just decided this is my favourite day in the kitchen so far! (ALL LAUGH) I've just decided then. The presentation's fantastic, and the fennel salad's really nice. The only thing that could improve that jaffle would be eating it after midnight. (SIGHS) I'm so glad that I went with my gut instinct and I stuck with the flavours that I know. Chloe, what's yours? Mine's an apple pie jaffle. It's got toffee stewed apples inside, a creme fraiche, a brandy schnapps butterscotch and an oat crumble. My jaffle today is based off my grandma's apple pie recipe. (ALL EXCLAIM AND CHORTLE) WOMAN: Yum! I think if my mum and my grandma were here, they would love this, especially because they're not the biggest sweet tooths and I think they would just love how well balanced this is. Oooh! Mmm. Oh, my God. How bloody good is that? (SNIGGERS) You people up there have absolutely no idea. (LAUGHS) You have to say that, Chloe, that is one of the world's great jaffles, not just one of Australia's great jaffles. It's got everything you want going on. It's spicy and it's decadent and it's got a lovely crunch round the edge, and the crumble on top has really added something there. I'm sort of...slightly delirious and a bit dizzy after eating that. That is tasty food, and that's a true representation of the MasterChef level. Thank you, George. Incredible. Oh, my goodness! Look, I'm just absolutely taken aback. I think that's one of the best dishes so far in the competition. I really, really do. Chloe, stunning. Four amazing jaffles, but we've picked the winning team that's gonna go on and compete for those two immunity pins. The winning team... ..is Chloe and Matt! Yeah! (CHEERING AND APPLAUSE) Arggh! What the heck?! I honestly did not think that I would be going through to the immunity. Thanks, Grandma. Who knew that your apple pie would get me this far? (LAUGHS) Karmen, Mimi, I'm sorry. Up to the gantry. (CHEERING AND APPLAUSE) MIMI: It's really tough to know that you've had such a good cook and that you're still not through. But the standard's just getting so high. It just makes you want to work harder. Right. Chloe, Matt, aprons off. The chef's light sabres are here, OK? This is gonna transform both of you, putting these jackets on. (CHEERING AND APPLAUSE) CHLOE: It means the world to me to be fighting for immunity. I'm so ready to give my all today. I'm gonna go flat out. Bring it on. Well, Chloe, Matt, congratulations. You made it through to round two. To win those two pins, you'll be going head to head not with ONE of the best chefs in Melbourne... That'd be right! ..but with TWO of them! (LAUGHS) Man, like... give us a break! One of them lists Rockpool in Sydney, Interlude in Melbourne, the Square in London on his CV. The other started as an apprentice in the restaurant that he now owns. ELISE: Oooh! These are two individuals with talent to burn. They're the dream team behind the two-hatted Woodland House in Melbourne. (SEVERAL EXCLAIM) Please welcome Thomas Woods and Hayden McFarland! (CHEERING AND APPLAUSE) Oh, my God! (LAUGHS NERVOUSLY) They have such a big reputation. I think we're in for a pretty hectic challenge. Gentlemen, welcome. Now, George and I have had the privilege of eating at Woodland House, and it's an absolutely ripping spot. Today, you're cooking against Chloe and Matt, and you will need to be on your game, because they are currently on fire. Good. HEATHER: Thomas and Hayden from Woodland House - these guys don't give much away. But they've got such a good reputation. It's like they're the silent assassins. What would you love to see yourself cooking with today? Don't give anything away. (LAUGHS) (ALL LAUGH) Right. OK. GARY: So, Chloe and Matt, you get 75 minutes and the choice of what you're gonna be cooking with today. You also get Shannon Bennett as your mentor, which is no small advantage. Hayden, Thomas, you're our professional team, so you only get 60 minutes. Matt, George and I will be judging your dishes in a blind tasting, so, Hayden, Thomas, until it's your time to start, off to the storeroom. Off you go. Good luck. (CHEERING AND APPLAUSE) Looks pretty serious! So, Chloe, Matt, two pins, two chefs, and now two cloches in front of you. Let's see what's under these cloches. Arggh! There's nothing there. I don't get it. (LAUGHS) Is this some kind of riddle? GEORGE: Nothing under those two cloches. That's because today, you get to pick the hero ingredients that both you guys have to cook with and our top chefs. You need to pick one ingredient for savoury and one ingredient for sweet. We're gonna give you two minutes in the pantry to pick those core ingredients. You ready? Your time starts now. (CHEERING AND APPLAUSE) Alright. So, let's do you first. What are you thinking? Well, I was thinking I wanted to use prawns. Mattie's gonna do the savoury and I'm gonna do the sweet. I'm gonna go raspberries. OK. Done. Yeah. Let's do it. It's a pretty rare opportunity to be given the power to choose an ingredient that you know back to front. Alright. Let's go, Mattie. For me, this is like pole position. You've got every opportunity there to get ahead of the pack and nail it. Wow. Interesting choices. Shannon, we'll leave it in your capable hands. Good luck. See you later. Good luck, guys. Thank you. Thank you. ZOE: Good luck, guys. CHARLIE: Good luck, guys. KARMEN: Good luck. Smash it. I'm extremely excited that you've chosen simple, obvious ingredients. You've got 75 minutes. Good luck. Your time starts now! (CHEERING AND APPLAUSE) Mattie and I really want those pins today, so we're going to play to our strengths. Mattie, can you help me with the champagne? Champagne? Just one, to go with raspberries. Raspberries, champagne. Today, I'm going to be cooking a rosewater bavarois with a raspberry syrup, spiced nuts and a pate a brik. Go, Mattie! (CHEERING AND APPLAUSE) Go, Chloe! The first thing I want to do is get straight into my bavarois. Chloe. Hi, Shannon. How are you? I want to get the bavarois in so that it has time to set. Yeah. Good idea. I'm just gonna start thinking about your presentation and how I can guide you on that, OK? OK. You keep going with that bavarois. Yep. OK. OK? A bavarois is basically a cold-set custard. You want it to be really smooth and just melt in your mouth. Mattie, do you want to taste this? Yeah. Rosewater? Yep. Yep. Yeah, it's nice. How's yours? Yeah, good. You're all good, Mattie? Yep. Today, I'm cooking a hot and sour prawn head broth with some prawn dumplings, skewered prawns and some crispy prawn heads. The first thing that I need to get started today is this broth. I want to make sure it's got enough time to develop. Smelling great. Good job, Mattie. You've got this. Give it a taste. Yeah. Good spice. Yeah? Yep. ZOE: 15 minutes is nearly up, guys. HAYDEN: You did? I should have. Yeah, you should have. I'm feeling pretty nervous not knowing the core ingredient. Matt and Chloe with the extra time and the advantage of picking the ingredients are certainly gonna be tough competition. Boys. Come with me. (CHEERING AND APPLAUSE) Tom, Hayden, you've got to cook two dishes - one savoury, one sweet. Prawns and raspberries must be the heroes of your dishes. You've got 60 minutes and your time starts now. (CHEERING AND APPLAUSE) Go. Good luck, boys. I am excited knowing that we have the raspberries and the prawns. It works to our strengths. You're gonna grab prawns? Yep. At the restaurant, I focus on the sweeter side, so I'll focus on the dessert... Goat's cheese. Ricotta. ..and Hayden will focus on the savoury. OK. Let's start. (CHEERING AND APPLAUSE) Today, I'll be cooking king prawns glazed with white miso and a grilled prawn head broth. Uh, we're going very Asian today. Basically, barbecued prawns via Tokyo, I suppose. At Woodland House, we like to present flavours that are familiar to people perhaps in a manner that they're not quite used to seeing. Char the prawn heads for the broth, infuse it in the dashi. Dashi broth's an essential part of Japanese cuisine. Today, I'm gonna make it with kombu seaweed, shiitake mushrooms, and I'm gonna grill the prawn heads to give it a really deep flavour. Prawns on. I'm just gonna toast these prawn heads and shells to give them that real shrimp-on-a-barbie kind of flavour, and that'll just give a depth of flavour to the broth. How are you, Hayden? What are we doing? I'm gonna glaze the prawns with white miso... OK. ..and I'm gonna serve them with a real, sort of, punchy shiitake dashi. You've got kohlrabi and you've... Kohlrabi. Bitter melon. Really doesn't get used very much. It's got a real punchy sort of flavour that I like to work with, and quite raw as well, so it's just nice and crunchy. Just for a bit of interest. OK. BRETT: Hayden's using some really unusual ingredients in his dish today. He's chosen bitter melon, which has a real sort of strong flavour, so it'll be interesting to see how he uses it. I really hope it works. . SHANNON: Hayden, Tom! Chloe, Matt! 45 minutes to go! (CHEERING AND APPLAUSE) Come on, everyone! HARRY: It's round two, and Matt and Chloe have chosen prawns and raspberries for this immunity challenge, and they're fighting off against Hayden and Thomas. HEATHER: Are you normally the sweet guy at the restaurant? THOMAS: I'm always the sweet guy. You are? (LAUGHS) HAYDEN: Yeah, he's a real charmer. BRETT: Yeah. (LAUGHS) Smooth! Yeah. (LAUGHS) Today, I'm making a raspberry vinegar, white chocolate and goat's curd. HARRY: What's that you've got there, mate? So, we'll do a raspberry vinegar jelly. Raspberries are on, infusing with vinegar, sugar, icing sugar, with some frozen little rocks of white chocolate, goat's curd, then raspberry gel. The hero ingredient is the raspberries, so we have to focus the majority of the dessert around the raspberries. A major concern is making sure everything sets on time. Is this like what you expected on the...MasterChef kitchen? Time's going quicker at the moment. Oh, yeah. Yeah, yeah. Time is just not your friend in this place. I'm praying that the jellies and the gel set in time. It is the main component of the dish, so if I don't have this, then I don't have a dish. How's the gel? HAYDEN: Are we looking good? Time will tell. CHLOE: So, what have you got left to do, Mattie? Um, so, I'm just gonna strain this stock off... Yeah. ..and then start getting my prawns organised. Can you do me a favour? Yeah? Can you just hold this...still? Yeah, yeah. Have you got two secs? BRETT: Good teamwork, guys. I'm stoked with where this broth is right now. It looks really good. Yeah. I'm really happy with it. It's got that kick from the chilli, that beautiful sourness and that really rich prawn head flavour. Are you all good now, Matt? Yep. Thank you. I don't have to come back to that until later on, so now I can move on to peeling these prawns. When you're doing these, just, um... You've got your tract. Yep. You just pull this up to pull out... (LAUGHS) ..the tract, OK? Alright? Yep. Shannon gives me a bit of a hot tip on how to remove the chute. That's a hell of a trick. Just a skewer pierced through the back. Pull it up and out she comes. This is one of the reasons why I love cooking - you never, ever, ever stop learning. Today, I'm doing a rosewater cardamom bavarois with a raspberry syrup and spiced nut brik pastries. I think the creaminess of the bavarois with the tartness of the raspberry syrup and the spiced nuts all really complement each other. HEATHER: Come on, Chloe. And if get that brik pastry nice and thin and crispy, it would be a really good dish. NICOLETTE: Chloe, what is that? It's a brik pastry. Brik pastry is basically warka pastry, almost like a pancake batter, where you basically paint it into a dry frypan over boiling water, and once it's steamed, you let it sit and then you fry it off so it's nice and crunchy. HEATHER: Brik pastry is really unusual to use in desserts. It's normally used for more savoury dishes, like spring rolls. Maybe a shortcrust would have been better in this instance, but I really hope the brik pastry works for Chloe. Time is slipping away! There is 20 minutes to go! Come on, guys! (CHEERING AND APPLAUSE) Let's go, Matt and Chloe! Push hard, guys! Take it home! HARRY: That looks nice. THOMAS: This is raspberry vinegar jelly. It'll only be very thin to cover the dessert, so... Wow. MATT: Aside from the prawn head broth, I'm gonna use prawns in a couple of different ways - skewer them, chargrill them... Remember, Matt, less is more when cooking prawns, OK? Yep. ..and I'm also making prawn dumplings. So, that's got some sesame oil, a little bit of sugar, some shallot, garlic and ginger. And for a really crunchy element, I'm gonna add some crispy prawn heads. To me, that's gonna be a huge textural element and that crunch that I really want. HAYDEN: Prawns are looking good. Getting these prawns right is... what it's all about today. The prawn is the hero of the cook today, so I'm gonna blowtorch them with a miso paste to amplify the barbecue flavour. Are you looking good? Yep. Just grilling some kohlrabi. So, kohlrabi's like a turnip. It's a very juicy, mild-flavoured vegetable that lends itself well to being grilled. And gonna start some veg prep. The majority of the vegetables, I'm gonna poach in a little bit of the dashi just to make sure they're nice and tender, and a few of them are just gonna go on raw. The bitter melon, I think, is best on raw. Bitterness is an acquired taste, I suppose. It's not everybody's cup of tea, and so it's certainly gonna be polarising. OK, this is it! Time for urgency! Home straight! 10 minutes to go! Come on! (CHEERING AND APPLAUSE) BRETT: Time to push! Got to push! HEATHER: You're doing really well! MIMI: Is that just white chocolate and cocoa butter? White chocolate and cocoa butter. Then we'll put it into the siphon. ZOE: And do you freeze it? I will. Watching Thomas and Hayden cook, I'm learning so much. Thomas's dessert is so complex. He's got chocolate rocks, a raspberry jelly, a raspberry vinegar gel. The dessert has got so many elements. I need to fry my grains. The grains are just for the texture on the dish. I couldn't even imagine creating something like that. NICOLETTE: This is the most inspirational cook I've ever seen. Yep. I've got to make sure my gel and my jellies are set. It's important, otherwise I'll have raspberry soup rather than a raspberry gel. We don't really have much time left, so I have to start putting this dish together. I'm just hoping and praying that it's set. HARRY: Thomas is really worried. If his jelly and his gels don't set on time, then the hero of the dish will be missing. Everything is riding on this. Raspberry soup isn't the plan today, so... . THOMAS: I'm going over to make sure that the gel is set. We need to blend it until it's nice and smooth. If I don't have that, then I don't have the major elements of the dish. Gel. Yep. Really important that it's set. If you try and blend an unset gel, it'll just taste really grainy. They're both looking good. The gel and the jelly are set. I'm really excited to see that it's worked. Yeah, the gel's perfect. Just in the nick of time, I think. We blend it on a high speed until it's nice and smooth. They are machines. (LAUGHS) They're so good! Prawns! Raspberries! Five minutes to go! (CHEERING AND APPLAUSE) With a couple of minutes to go, it's absolutely crunch time. I'm pretty happy with everything that I've got. I'm happy with the dish. I'm happy with the flavour combination. Yeah, it's good. And I can see, Chlo, she's got a bit on. Come on, Chloe. Come on. Right, Chlo. What do you need? A bowl? What bowl is it? Yep. And I'm just taking orders. OK, bavarois is in the fridge. In the fridge. In the fridge. "Do this. Get this. Hold this. Strain this." I'm just standing there, making sure she's got everything on hand to plate up this dish. Mattie. Can you do that? And it is, it's just another beautiful example of how well we work together as a team. ZOE: Go, Chloe! HAYDEN: How are you looking? THOMAS: Yeah, good. Everything's coming together. Now we make it look pretty. NICOLETTE: (LAUGHS) Oh, my God! (OTHERS LAUGH AND EXCLAIM) Presentation is the key today, as the judges will see the dish first before tasting it, so we need to make sure that it looks amazing. Oh, my goodness! Oh, my God! I want to keep the judges guessing with the dish... That looks amazing. ..just so they can taste the different elements of flavour and then the different textures. That looks so good. Nice! 30 seconds to go! (CHEERING AND APPLAUSE) HEATHER: Come on, Mattie! Go, Chloe! Got to bring it home now. Bring it home. OK? Go, Chloe! Whoo! Hurry. Hurry. Be generous with that, OK? This is it! Ten seconds! Nine! Eight! It looks great. ALL: Seven! Six! Five! Four! Three! Two! One! You good? You good, you good? That's it! (CHEERING AND APPLAUSE) Oh! THOMAS: Time's up. I'm really happy with the dishes that we were able to put up. We did a great job together. I think it will be a very stiff competition today. CHLOE: Thank you. MATT: Boys. How'd you go, guys? Yeah. Did you enjoy it? Yeah. I'm SO happy. There is nothing more that I could have done. And I think we just worked so well as a team. I think we both definitely feel like we've done enough to deserve the pins today. Well, I think Chloe and Matt did an absolutely brilliant job in round one. I was THRILLED with those toasties, and I'm hoping for a really interesting tasting. There's no doubt that the boys from Woodland House are a formidable team. Oh, yeah. But we said we wanted to up the ante this week, and there are two pins on the line. So, if you want a pin, you've got to fight for it. If you want two, you're really battling. Let's find out how they've all gone. Let's get the first dish in. WAITER: White miso glazed prawns, grilled prawn dashi. Beautiful. Wow. There's a lot of work in the presentation in that dish, isn't it? I like the idea of Japanese flavours. LOVE the idea of... You know, miso, the broth. This is a little bit, "Ooh." It teases you. What's it gonna taste like? Is the broth gonna be delicious? Let's find out. Oooh! Thanks. Gee, that's bitter! Yeah. Look, I think it's a pretty dish. I'm very impressed. GEORGE: That is beautiful. The prawn's cooked beautifully. You know, it lifts the whole dish. The broth. Yes. A little interesting and charry. I even like that grilled kohlrabi. You know, it's... What a great idea. But because the bitter melon is so bitter, it's not a delicious dish for me. I can... I've still got it on my palate, that flavour. Yeah. Kind of... You need to prepare in some way, shape or form - by pickling it, or even just blanching it a couple of times. Mmm. Shall we score? Yep. Right, boys. Let's get dessert in. Hoo hoo! (GARY CHUCKLES) WAITER: Raspberry vinegar, goat's curd and white chocolate. Oooh! That looks amazing. Ooh, look. There's a little surprise under there. Look at that! Oh, that's great. There's lots going on, that's for sure. Yeah, there's loads going on. It's safe to say that is a spectacularly good-looking dessert. Thank you. You know, it's sophisticated, it's really fresh. Lots of interesting little bits and pieces to kind of trick you, but then really smooth chunks of that white frozen chocolate. I love that little goat's curd that reminds me of cheesecake, and then you've got little drops of gel and fruit and nuts that make it really interesting. For me, it's the vinegar. I love that addition of that vinegar, which gives it some relief, 'cause, you know, obviously that cream is heavy and dense. I love the aroma of the vinegar. You smell that, then get hit with the sweetness of the white chocolate and that tartness of the goat's-cheesy curd. And then those little puffed rice - oh! Fantastic. Right. Let's score. Yeah, absolutely. Let's get the next team's first dish in. MATT SINCLAIR: I feel really proud, really confident of this dish. I feel like we've given ourselves every opportunity to walk away with a pin. WAITER: Wow. Beautiful. It's beautiful, isn't it? It's absolutely beautiful. It looks stunning. I just want to tuck in, really. I'm loving the look of those crispy prawn heads. Oh, what are they? Little dumplings, are they? Yeah, dumplings. Oooh. That looks absolutely delicious, doesn't it? (CRUNCH!) Mmm! Oh! Mmm. What a wonderful, wonderful, wonderful broth. It's delicious. It's hot, it's complex, it's sour - it's all the things you need. But for me, the real highlight are these - the bit we normally throw away turned into a hero ingredient. You're absolutely right. I don't think I've had those crispy prawn heads as delicious as that anywhere recently. You eat all of it and go, "Yum." If this is our contestants' food, wow. Yeah. Right. Let's score. WAITER: Raspberry syrup with rosewater bavarois and spiced brik pate a bombe. It was about raspberries, and there's definitely raspberry there, isn't there? Mmm. Right. Let's taste. Looks good. Looks amazing, doesn't it? Yeah, it looks really good. Really restrained and gorgeous little dish. Whey! Look at that! Wa-hey! Look at that. Thanks. (CRUNCH!) I like the dish. Raspberries, pistachios, pate a brik, the raspberry syrup - it just all worked brilliantly. I mean, it's a great combination of flavours. Even the rosewater in the custard is wonderful. And it tastes lovely. It tastes like one of those pastries you find in a classic French patisserie. Yeah. An elegant version of raspberries and cream, with a little bit of twist in terms of the rosewater. I think the only thing for me is the pate a brik doesn't do anything for me. I want something that kind of holds it all together. Like, maybe it's a warm shortbread or... Something like that. Yeah. Do I love it like I love the savoury dish? No. Do I like it as a dish? Yes. Gee! Right, let's score it, boys. What a fascinating tasting! Two outstanding dishes. I think it's gonna be a close-run thing, because I think both teams had a dish that was a slight let-down compared to the quality of the other. Mmm. Shall we go and tell them? Yeah. Let's do it. Let's do it. Well, this is the biggest immunity challenge of this season. Two immunity pins up for grabs, so for you guys, the contestants, so much at stake. Normally about this time, we ask, "Who cooked which dish?" But today, there were two outstanding dishes, one on each team, so we want to know who cooked those dishes. So, first of all, there was a hot and sour soup with little dumplings and crispy prawn heads. Who cooked that? Matt. Yep. Wow. Well done. And who cooked the raspberry vinegar, goat's cheese, white chocolate? I did. Absolutely fabulous. Thank you. Two delicious dishes. Matt, we'll score your dish first. I scored your dish... ..a nine out of ten. (CHEERING AND APPLAUSE) Absolute comfort, confidence in a bowl. Brilliant. Thank you. Matt, I scored your dish... ..nine out of ten. (CHEERING AND APPLAUSE) I scored your dish nine out of ten. (CHEERING AND APPLAUSE) For me, those prawn heads were outrageously good. So crunchy. The little crispy legs. Wow. So, Matt, that gives you a total of 27 out of a possible 30. (CHEERING AND APPLAUSE) Three nines. 27 out of 30. Pfft! Complete shock. Well done, Matt. Gee. What a brilliant dish to start with, huh? That's what you call setting the bar high. So, Thomas, let's look at your dish. I scored your dish... ..a nine out of ten. (CHEERING AND APPLAUSE) I loved the balance of that goat's curd. Absolutely delicious. And of course, it's just a perfect expression of the season of those berries. Just wonderful. It was an incredible dessert. Nine out of ten. (CHEERING AND APPLAUSE) What I loved was that acidity of that gel, that rice wine vinegar that you used, along with that nuttiness of that puffed rice. It was the perfect balance for the goat's curd and all those fresh berries, and that's why I scored you... ..ten out of ten. (CHEERING AND APPLAUSE) That means, after one dish, you're one point ahead of Matt and Chloe going into the second dish judging. CHLOE: This is it. Our team's score is resting on my dish. Imagine if we did win it - TWO immunity pins. Unbelievable. I want to win it so bad! . Thomas, Hayden, after one dish, you have 28 points out of a possible 30. That means you're one point ahead of Matt and Chloe going into the second dish judging. CHLOE: Our team's score is resting on my dish. Imagine if we did win it. TWO immunity pins. I want to win it so bad! I can feel the nerves over here. So, Chloe, you cooked? The raspberry syrup with the rosewater bavarois. What you got was this delicious combination of fresh berries, just in all their glory, and that lovely, creamy custard. But I wasn't absolutely convinced by that little pate a brik crunch. So, Chloe, I scored your dish... ..seven out of ten. (APPLAUSE) Thank you. Loved the sourness in that syrup. I scored your dish... ..seven out of ten. (APPLAUSE) You know, Chloe, I loved that combination of rosewater in a custard with raspberries. That's why I scored you seven out of ten. (APPLAUSE) That means you scored, Chloe, 21 points for your dish out of a possible 30, giving you and Matt a combined score... ..of 48 points out of a possible 60. Hayden, it all comes down to your prawn dish. (SIGHS) (LAUGHTER) You need 20 or more to win. Hayden, that dish looked technical, it looked beautiful, but for me, the bitter melon overwhelmed the flavour of the dish, and that's why I could only score you... ..six out of ten. (APPLAUSE) I also scored your dish... ..six out of ten. (APPLAUSE) It's a difficult thing to judge your peers, as you like. I scored you... ..a six out of ten. (APPLAUSE) Whoo! So, Matt, Chloe, you know what that means. You are the proud owners of two immunity pins. Well done. (CHEERING AND APPLAUSE) CHLOE: We did it! (LAUGHS) It feels amazing! I'm so proud of the both of us. Well done. Hayden, Thomas, we have to thank you for coming in and sharing your expertise, your experience. I'm sort of flabbergasted. They're incredible chefs, and we've eaten there and it's delicious. Thank you, guys. Thank you so much. (CHEERING AND APPLAUSE) We are disappointed, but we had a really good time today. HAYDEN: Matt and Chloe, seeing what they put up today, I think they've both got strong futures ahead of them. Shall we? (SHANNON LAUGHS) How good is that, huh? Mate, well done. Well done. Thanks, George. Thanks, George. Thank you. There you go. Aw! Well done, guys. Seriously. Thank you. Well done today. Well done. Thanks, Shannon. (CHEERING AND APPLAUSE) It doesn't, and it can't, get any better than this. Aside from winning this competition, you can't achieve a higher accolade than getting an immunity pin. Food is...it's everything. I believe that my passion would drive me to keep pushing, keep learning, keep getting stronger and stronger as a cook. Whew! (SNIFFS) MIMI: That was an epic-looking dish. Yeah, there's an example of the power of food! ANNOUNCER: Next time - a massive team challenge... GEORGE: Come on! Let's go! ..cooking a Greek feast at George's own restaurant. I'm really scared. (CHUCKLES) It's red versus blue... I'm worried about timing. ..in a desperate race to win. Come on, come on, come on, come on! Huh? And with a special guest judge... Guys, meet my mum. ..the teams aren't the only ones feeling the pressure. Don't let me down, for God's sake! How long?! With 120 mouths to feed... It's getting a bit stressful. Fire up, yes?! ..and elimination at stake... Keep pushing! ..they're under stress... Send, send, send! ..to deliver the best. It's just perfect. GARY: My mouth's watering. Oh, my! But will the intense pressure... You think that's enough? MILES: Service! ..be too much? I really need help. Captions by Ericsson Access Services www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016