Previously on MasterChef Australia...
Poh Ling Yeow!
It was a week full of inspiration...
Emelia Jackson, everybody!
...from chefs who have been in their shoes.
Yeah, boys!
It's all about giving you the secrets for success.
Ohh!
Plus an immunity cook featuring a barbecue chook...
It's everyone's favourite! Who doesn't love it?
That's delicious. Like, it's really, really, really tasty.
You've knocked it out of the park.
...saw Theo secure his safety.
I really loved it. You've got the passion and you've got the skill.
I can see it in the apron.
Tonight, it's an elimination that will shock everyone.
I am freaking out.
With the first of two major surprises
about to walk through those doors.
There's been a lot of secrets and surprises this season.
But this is the biggest one yet.
Alright, guys. Let's stay in the competition today.
Good advice, Malissa.
Man, this is my first day back in the kitchen.
A bit nervous, are you? Oh!
Coming into today's elimination, I am feeling very anxious.
I have been away for a week and, guess what, I am in a black apron.
You can imagine my excitement.
Big day for you, Theo.
Big day up in the gantry. Yeah, huge day for me.
Oh, look, there's cloches.
Morning!
No!
Walking through the doors and there looks to be about 50 cloches there.
I'm excited to see what could be under them.
Come on, in you come. Get a spring in your step!
Oh!
Oh, I'm scared.
Oh, God!
Morning, guys.
Morning!
It's Sunday, which means it's another All-In Elimination.
Black aprons. Nice and heavy. Yep.
Very.
When I say 'all-in', nearly all-in,
except for you, Theo, up in the gantry.
How's that feel, mate?
Feels pretty good today, to be honest.
I see you're wearing a black solidarity shirt there.
I wanted to join the team just, you know, to feel like I'm part of it
but, yeah, I like being up here, though.
Back down here in the real world, one of you today will go home.
Malissa...
...first elimination for you.
I know. First one. First time wearing the black apron.
Yeah. How does it feel? So... It's scary.
I'm scared about what's under those things.
To the elephant in the room.
Yeah. Yep.
The sea of cloches behind us.
To cap off Secrets to Success Week,
we're gonna bring you a challenge
that's been set by one of MasterChef's
most beloved and brightest stars.
Her cooking is unforgettable.
She is unforgettable.
She's built a career around family-style food
that is humble, it's heartfelt,
but above all else, it's delicious.
Her name was the first
to be engraved on a winner's trophy before any other.
Please welcome Australia's favourite home cook,
the OG MasterChef winner...
Oh, my God! ...Julie Goodwin, everybody.
Oh, wow! Amazing!
Yes! It's Julie!
Julie Goodwin!
Oh, hi! Hi!
Wow.
Julie, welcome home. Thank you.
Right where you belong in this very kitchen, huh?
Oh, mate, it's so nice to be on this side.
These guys are pretty stoked.
Cath, you almost fell over.
Bit of a Jules fan? Oh, absolutely.
I just wanna give you a cuddle.
Go on!
Awww!
Oh, hi, Julie.
How you doing? I'm good. Thanks, darl.
Really good.
It's a beautiful warm hug.
Maybe everything's gonna be OK today.
Oh, Julie, you're just... yeah, such an inspiration.
You really inspire me.
You can't hide, you know, your emotion and I'm like that.
I just can't. It's really... It's a curse, Cath.
It's a curse. Oh, I know!
It's hard. I'm trying not to be... not to cry.
So, um, yeah... So, lovely to meet you.
Thank you.
You've been through many black-apron-day eliminations.
What used to go through your mind?
Oh, gosh, terror.
What's happening? What's coming? Will I know anything about it?
It's, uh... It's a scary spot to be in.
I never really enjoyed the black aprons.
But you managed to get through a ton of them.
So you must have been doing something right.
Yep, must have been something right. I can't tell you what it was.
And, Jules, why do you love cooking so much?
I mean, you've been doing it for a while now.
The reason that I love it is because it makes people happy.
It makes me happy, it makes my family happy,
makes my friends happy.
It brings joy and it brings people together.
And at its heart, I think that's the most important thing
in the whole world.
And what about the secret to your success -
there's a fair bit of it - right in this kitchen?
Just make tasty food.
Make something that people wanna take another spoonful of, you know?
It's not about being fancy or anything like that.
For me, it's just making food that makes people feel good.
And speaking of tasty food,
so you've got something for these guys.
Sure thing.
This is my...
...seafood stew.
I absolutely love fish
and I can't wait to mop up all that deliciousness.
Julie, that smells extraordinary.
You are the master of turning humble home cooking
into something truly remarkable.
This looks like a simple stew.
But I know, if it's a Julie Goodwin dish,
it's going to be packed to the rafters full of flavour.
Yeah, there's a fair amount of flavour in there
and it comes from all different directions.
Can you tell?
So on the table behind us under these cloches
are each of the ingredients in Julie's stew.
Wow!
Today you are going to have to identify them.
If it's in that pot, it's on these tables.
Guess correctly... and you'll play on.
But the first five to guess incorrectly
will be cooking in round 2 from where someone will be going home.
Oh, my goodness.
Nervous. I'm so nervous.
Alright. Don't look. Oh, thank you.
I'm the first one to pull out a token.
If I can at least get in that top five order,
I'll be safe for the first round.
There's gonna be some obvious things straightaway.
I pull out number 15.
Oh, Grace. Straight to the back!
15.
Oh!
Hey, Rue! Ah!
Uno. I'm number 1.
We'll probably get all the easy things out of the way
and then when we start again, it'll be, like, hard things.
OK, Rue, you drew number 1. Let's get tasting.
Oh, that smells so good.
Alright, Amy, Jessica.
There you go. It smells good.
Grab a spoon and take a bite.
It's really exciting that we get to eat one of Julie Goodwin's dishes.
Alright, Grace, on you go.
I'm looking up the line and thinking,
all of these incredible cooks
are gonna guess all of the few things I'll be able to guess
before it even gets to me, so I am freaking out.
Oh, my gosh. It is like heaven.
The first thing I can see, mussels, prawns.
I think I can also see clams.
There's some easy ones there, obviously, right.
I'm gonna go with mussels.
Straight up? Yep.
There are mussels in the seafood stew.
Oh, my gosh, what a shocker, because you can see them!
OK, Amy.
What's the ingredient?
Um... pipis.
You've said pipis.
Julie...
...are there pipis in this soup?
There are pipis in the soup. Oh! Oh, my God!
Righto, Jessica.
What have you got for us?
Prawns.
Prawns?
I think you can see that there are prawns in this soup.
Well done, Jessica.
Alice. Hit me.
Tomato.
Tomato?
What kind of tomato?
To-may-to.
OK.
Tomato comes in a lot of different ways, so...
Yeah.
Oh, gosh.
A little bit more... more specific on tomatoes, please.
Like canned, crushed tomatoes.
Julie Goodwin... are there canned tomatoes in your soup?
Yes or no?
There are... canned tomatoes in the seafood stew.
Also known as 'canned to-may-toes'.
Malissa.
Um, I'm gonna say squid.
Squid.
There are squid in the stew.
Yay! Nice.
Good.
Alright, Declan.
I'm pretty confident.
I can see there's bread on top there and the fish.
I can sort of knock these out
and, yeah, leave the harder stuff
to the people down the other end of the line.
You've had a good old taste there. What have you got?
I think we've definitely got a white-fleshed fish in there.
Ooh, mate, there are many... There are.
...many, many white-fleshed fish, as you know, in the ocean.
We need the specific fish.
I'd say barramundi.
Julie, specifically, is there barramundi in the soup?
Declan, there is no barramundi in the soup.
Oh, no! I'm sorry.
Unlucky, Declan.
Oh, I'm sorry.
It's not bloody barramundi.
That means you're in round 2. Do you wanna take a step over?
I'm absolutely kicking myself.
I'm the first one to stand for elimination.
You can, I suppose, keep eating, if... if you want?
Sorry, I've lost my appetite.
Seeing Declan go out, first one, it's scary.
Adi. I'm gonna say garlic.
There is garlic in the fish stew.
Brent, you're looking very, you know, focused there.
What are you picking up?
There's cracked black pepper in there.
Ta-da!
Well done, mate.
Thank you.
Phil. You ready to go?
Ready.
I'm gonna go with carrots.
Carrots! Yeah!
Antonio.
Hey. Hey!
Deep in thought there, mate. Yep. Um...
What have you got for me?
I can see little squares of really crispy bacon
but quite thick.
Uh, I wanna say pancetta.
Pancetta.
Julie Goodwin, is there pancetta in your fish stew?
I'm so sorry.
There is not pancetta in the fish stew.
Antonio, you know what that means, mate.
You are in round 2.
You can join Declan, my friend.
Have you also lost your appetite?
No, it's pretty good.
I really didn't wanna go into round 2.
That's a lot of pressure.
It's gonna be a hard day.
Alright, we've got two people already in round 2.
We're looking for three more.
OK, Cath. Your turn.
I can feel my heart really racing.
Julie's such an inspiration to me. I don't wanna get it wrong.
Um, I'm just gonna go by the basics of a stock,
so I'm gonna say celery.
Celery.
Cath, there is celery in the fish stew.
Yeah!
Whoo!
Robbie, you are up.
I had a few things already in my head.
But by the time it came up... up the line,
...a lot of people took those things.
Well, I can taste the chilli.
And a bit of a vinegar taste in it.
Is there Tabasco, um, sauce?
Julie...
...Tabasco in the stew?
I'm sorry, there's no Tabasco.
Deadset thought I could taste it.
Alright, we've got three people already in round 2.
We're looking for two more.
Being 15th,
I can't even think of 15 things in this stew.
Every ingredient that I'm thinking, it's been rattled off before me.
Ralph.
I'm gonna go with the... the seasoning of salt.
There has to be salt in the dish.
Wow.
My heart sinks.
I should have known to just keep it more simple.
Of course there's salt in there, Ralph!
Hey!
Rhiannon.
I'm going with onion.
Onion.
I was gonna say that.
Julie... onion?
There is onion. Oh!
Nice one, Rhiannon.
Oh, Grace, the last one for round 1.
I can taste this lemon flavour.
But when you've got this much pressure on your shoulders,
lemon, all of a sudden, tastes like lime
or it tastes like vinegar or anything else
and so I'm feeling really nervous.
What have we got?
I reckon there might be a squeeze of lemon.
A little squeeze of lemon?
A squeeze of lemon.
Is that going off something you can taste or something that you hope?
Um...
I can taste some lemon. Ooh, she can taste the lemon.
Mm-hm. Julie?
Is there lemon in there?
It is the longest three-second pause of my life.
There is lemon.
Lemons.
Alright. We've gone through everyone once.
We've got three in round 2.
Back to the beginning. Rue.
There's still some easy ones in there. Come on.
I hope so.
Being from Zimbabwe, we love our stews.
When I make stews, I do put some tomato paste.
So I'm going to go with tomato paste.
Tomato paste?
Yeah.
I don't know. I'm crossing my fingers.
Julie Goodwin, is there any tomato paste in your fish stew?
Yes or no?
I'm sorry, Rue, no.
No!
Rue, that means you are in round 2, I'm afraid.
Oh, my gosh.
Bow-bow!
There's no tomato paste.
Dammit.
Oh, my gosh.
I'm feeling nervous.
You guys are so great!
Amy.
I'm going to go with parsley.
There is parsley in the seafood stew.
Jessica.
I see the butter on the bread.
I'm pretty confident.
Butter.
We do have butter.
Alice What you saying?
White wine.
White wine!
Yay!
Malissa.
Olive oil.
There is olive oil in the seafood stew.
Adi, you're up. What have you got?
I'm gonna say water.
Water? Yeah.
There's water.
Brent.
There's only one more spot.
I don't wanna be in the second round.
You feeling good? Yeah, real good.
There's obviously a white-flesh fish in there.
Declan guessed barramundi, which was wrong.
Alright, hit me. What have you got?
Snapper. Snapper?
Julie, is there snapper in the fish stew?
There is snapper, Brent.
It's the biggest relief.
I know there's still a lot of people to go
before it comes back to my third turn
and hopefully, hopefully, I'm safe.
Phil.
Chilli.
Very good. Very good. My favourite.
There's only one more person to go through into elimination.
Uh, bay leaves.
Oh, man!
This line is moving closer and closer to me.
Maybe leaks.
Yay!
Everything I can taste is being guessed.
I'm gonna say flour.
OK, she's getting interesting.
Grace, you're up.
I'm looking at this bowl and I can't taste anything anymore.
I am lost for ideas.
Oh, jeez, this is hard. Um...
Then I noticed the little baguette on the side
and think, in order to make a baguette,
you need some sort of rising agent.
Yeast.
Yeast?
You're trying to think about the baguette?
Mm-hm.
For a seafood stew,
it's probably the last thing that you should guess
but they said everything in the meal is under the cloches,
so I cross my fingers and just hope that it's under there.
Julie?
Yeast in there?
There is yeast.
Oh, God, the relief. Oh, my goodness.
Alright, we're going round again. Whoo!
Round 3.
This is going to go around another time
and I'm increasingly nervous.
I don't have any safe ingredients left for me to guess.
Amy. First up.
What are you thinking?
Um...
Hot paprika.
Julie Goodwin, is there hot paprika in your fish stew?
There is hot paprika.
Good job, Amy.
Well done.
Jessica, how you feeling?
Nervous.
Um...
I'm getting a distinctive herb flavour that is not parsley.
I think that a lot of fish stews have tarragon in them.
But I'm not really sure.
So, educated guess.
Um, I'm going to guess tarragon.
Julie...
...is there tarragon in your stew?
There is no tarragon.
Oh!
I gave her my best go and I got it wrong.
Oh, my God, that's a tough group. I know.
Congratulations, everyone.
You have survived the taste test and this elimination.
Please head on up to the gantry.
Guys.
I'm in round 2. I'm pretty gutted.
The other four cooks are really strong competitors.
It's going to be a difficult cook.
Unfortunately, the five of you were knocked out in the taste test,
which means it all comes down to what you cook in this round.
But we have to come clean.
There's been a lot of secrets and surprises this season
but this is the biggest one yet.
Oh!
There's one more cook who will be joining you for round 2.
She's actually cooked in this kitchen before...
...and now she's back for redemption.
Second chances are hard to come by in this competition
but she earned hers fair and square.
Larissa!
Please welcome back to the competition, Larissa!
Surprise! I'm back.
Oh, my gosh.
It feels absolutely amazing walking back into this kitchen
thanks to my Second Chance Apron.
But it just suddenly dawns on me
that in the elimination cook with me
is Rue, Declan, Robbie, Antonio and Jess.
Larissa, you're back!
My heart breaks a bit because it's my worst fear.
Cooking against people that are my friends.
It's not a good feeling.
Larissa, you're back! Hello.
Should we, uh, spill the beans a little bit?
What did you win on day 1 and you may be wearing it?
Oh, Second Chance Apron.
Wow! Ooh!
That apron, it gives Larissa
the chance to earn her place back in the competition today.
Oh, that's amazing.
All she's gotta do is survive this elimination.
And she'll swap that grey apron for a white one.
Oh, wow.
Ah!
Larissa. Yes?
How's it feel to be back? Uh, definitely feel pressure.
But it is what it is.
I'm really grateful to have a second chance at cooking for you guys,
so it's a big thing.
Nice. It is a big thing.
As much as I love this grey apron,
I want that beautiful white apron at the end of this cook.
That's the goal.
Please meet Julie Goodwin as well, Larissa.
Hello. Hi. Hi. Welcome back.
Thank you.
Righto. Back to the challenge at hand.
The ingredients behind us
were all in Julie's fish stew
in the round 1 taste test.
Right.
Those ingredients...
...are now your pantry for round 2.
Wow!
We're gonna give you 75 minutes
to take what's here
and create something delicious.
There's no under-bench today.
Wow.
That's tricky.
There is no garden today.
There is no pantry today.
This is everything you have.
OK.
The magnitude of what I have to do today
just got a whole lot more challenging.
Whoever cooks us the least impressive dish in this round
will be going home, and this time there are no second chances.
Are you ready?
Yes! Julie.
Good luck, everybody.
Your time starts now.
Thanks, guys!
Welcome back, Larissa!
Nice, Larissa. Come on.
Another massive surprise.
It's so good to see her face again.
She's back. But she's such a good cook.
So it is another contestant
that I'm going up against in this elimination
that I'm really nervous about.
That's a nice barra.
Yeah, good-looking barramundi.
Great-looking barra, Declan.
This snapper got me here... Alright.
...but gonna be using it in this dish
and hopefully making up for my mistake.
Come on, Dec.
Declan is a hoot and a half. Yep.
I really wanna impress Julie.
She's just a star that I've watched growing up on MasterChef.
So I'm fangirling a little bit.
I'm gonna do much like Julie's.
Um, I'm gonna do a seafood stew.
Flavour is the most important thing to get right
and the seafood's not gonna be overcooked or undercooked.
I just gotta manage my stress and everything that's going on
and, yeah, hopefully I can bring it home.
Let's crank this baby up.
Well, round 2, here we are. You know the feeling. I know the feeling.
I do know the feeling, yeah. Not a great feeling.
This is the first time
that we've taken the under-bench and the pantry and the garden off of them
and just said, "Hey, this is all you've got."
There's no eggs for them to use,
so that kind of knocks out a bunch of things.
But other than that, they've got all the food groups.
So many different sort of ways you could go with the flavours, so...
It's really gonna separate, I think,
the good cooks from the sort of...
The nimble cooks. ...OK cooks today, yeah.
You know?
But this is exactly where I think you get the best stuff.
Yeah. Yep.
Because you're taking people outside of their comfort zones.
Yeah.
They've gotta be creative. They've gotta think on their feet.
It's gonna be interesting.
How are you going?
Oh, you know, a lot of things going on...
That's good. ...at the one time.
Yep.
My strategy today is to stick to my strengths.
I'm gonna make pasta. That's my comfort zone.
That's it.
I'll make a really nice spaghetti al pomodoro.
I'm gonna do a spaghetti the Calabrian way, which is with no eggs.
Looking good, Jess.
It's not ideal that there's no eggs
but I've made pasta with no eggs plenty of times
with plain flour, water, oil and a bit of salt.
The dough doesn't work the same way. It's a much stiffer dough.
So you have to actually give it a bit more love and attention.
What do you think Jess is making? I don't know.
Well, she's got the pasta roller, so...
Jess is making pasta.
Um, she's strong in that.
But if you don't have the right ingredients,
personally, I wouldn't go near it.
You know, no eggs and bread flour.
Not the greatest flour to make pasta.
You know, I'm not Italian. I don't make a hell of a lot of pasta.
But I reckon it's a bit of a sketchy decision.
Let's go, Jess!
I'm fine. Go, Robbie.
Look at his swagger.
Just like...
Look at the hips.
Looking cool there, Robbie.
Cool as a cucumber.
Hi, Robbie.
How are you feeling about this cook?
Oh, quite comfortable, I think.
Wonderful. Smells amazing.
Yeah, it's um... Just getting a stock going.
Gonna do it like Julie's stew but, um, from the bush, you know.
OK. Bush-inspired seafood stew.
Yeah. Great.
This is... It's a good challenge, this.
I've got 10 kids and 17 grandkids.
Sorry, how many?
Yes. 10 kids and...
17 grandkids.
Wow! And do you cook for...
Every day. You cook a lot?
Wow!
Is this the kind of stuff you'd cook for all of them?
Yeah. Yep. A lot of seafood and...
A lot of seafood. We have a lot of seafood at home, yeah.
It's already smelling amazing.
Yeah. OK, good luck.
Thanks, Julie. Thank you. Good luck.
I think it's an advantage having such a huge big family.
Especially in the Indigenous community.
Your home's open every day,
so you have people popping in every minute of the day
and then you know they're staying for dinner 'cause the food's nice.
So, you know, you end up with a family of 15 or 20 every night.
So this suits me I think.
This is what I do every day of the week.
Where's Antonio going?
Fish as well.
Go, Antonio!
I always tend to default to desserts when the pressure's on,
but the pantry today, it's full of savoury,
so I need to do something that I'm really confident about.
Antonio. Hello, hello!
What are you making? So, I'm making some fish empanadas.
I'm hoping the flavour will come through
and - I don't know - everything deep-fried is pretty good.
I love it. I love it.
It's not about being the most refined dish.
It's about being the tastiest dish. Yep.
Yeah. Yeah?
If you can nail it, I don't see you going anywhere.
Yeah, so, hopefully. Yeah!
Fingers crossed. Thank you.
Going good, Antonio.
Empanadas are this actually half-moon made out of dough
filled with amazing fillings.
So, I'm planning to poach the snapper,
then fold the fish through all the aromatics.
Oh, beautiful.
You've already had 15 minutes. You've only got one hour to go.
Yeah, real good.
Come on, Rue. Looking good.
Looking good, honey.
So, I'm doing mussels in a white wine sauce
and then I'm going to do my flatbread
so that they can dip all that good sauce.
I'm hoping it will be delicious.
Nice, Larissa. Let's go. Good to have you back.
Pretty... pretty...
It's pretty crazy to be back, to be honest.
Like, obviously high-pressure cook and high stakes,
but I'm really grateful to have the opportunity to be cooking in here,
so hopefully I can make some magic.
I'm gonna make chicken pelmeni,
like the Russian chicken dumpling,
in a broth.
Making pelmeni is something that I have done
since I was literally a toddler.
You know, some of my best memories around my babushka's table,
making pelmeni for hours and hours,
so it's close to my heart and close to my roots
and something I know inside out.
Go, Larissa.
Doing well. Doing well.
Thank you, cheer squad.
I'm looking for a nice soft dough for my dumpling wrappers.
Uh-oh.
But it's a bit slushy.
You alright? No, I just put the wrong water in it.
This is not recoverable.
I'm fighting for my place back in the competition,
so every single element has to be perfect,
otherwise I'll be walking straight back out those doors.
I'm making the dough for my pelmeni...
Uh-oh.
...but it's a bit slushy.
You alright? No.
I'm gonna have to remake it.
Go, Larissa. MAN 2: Redemption day. You got this.
I only have one shot to cook my way back into this competition.
75. 170.
So, every single element has to be perfect.
Look who's back! How are you going?
Great. So nice to meet you.
Oh, look, sounds like
you've been through the whole roller-coaster already.
Oh, my gosh, like, literally.
What's the dish that's going to keep you here?
I'm gonna make some chicken pelmeni in a chicken broth.
Is that like a dumpling?
Yeah, so, it's a Russian dumpling, basically.
Beautiful.
So, these are going to be filled with chicken, bacon, garlic,
parsley, some onion, paprika,
and hopefully they're flavoursome enough
and the broth is delicious and happy days.
Beautiful. I think that's just quintessential love food.
Yes. Isn't it?
It's just beautiful feel-good food. Yes.
I'm looking forward to your hug in a bowl.
Thank you.
It sounds like a hug in a bowl, so I hope I can deliver a hug in a bowl.
That's what I'm hoping for.
We have MasterChef royalty in the house
and all you've got to do is bring us our delicious dish.
45 minutes to go.
Oh, my gosh. Go, people!
Hi, Declan! Hey. How are we?
Declan, wonderful! What have we got going on here?
Um, so, filleted snapper. Snapper? Not the barra?
Yeah, not the barramundi.
Prawns are peeled and the chicken wings, I've broken up.
So, what's your finished dish?
Much like yours, so it's gonna be... Oh, OK, yep.
...a seafood stew.
- Beautiful. - So, I've got the prawns and snapper.
I just want to focus on getting them perfect...
Great.
...and obviously jam-packed full of flavour.
It sounds good to me, Declan, and good luck.
Smells amazing. Thank you, Julie.
I'm very, very blessed to be in your presence.
Aww. Aren't we all?
You're so cute, Declan!
I've chosen the snapper and some... some veggies,
so I'm gonna do fish empanadas.
I've definitely cooked this before.
You know, growing up in Venezuela,
my grandma was really, really good at making empanadas.
We would have some, you know, mince left over from lunch,
that would definitely go in.
So, this dish, it's definitely part of who I am.
Come on, Antonio!
You right, brother?
I'm definitely not ready to go home. Fighting for my life in this kitchen.
So, let's dissect these dishes.
We've got Robbie at the front.
Some good flavour going on in that base of his stew, which is great.
I think now it comes down to balancing,
but also cooking that seafood...
Absolutely. ...just perfectly.
Good job, Robbie.
Larissa - chicken dumpling broth. Broth.
Yep. Great.
Oh, this is taking a long time.
I'm looking at the chicken mix,
hoping that it is gonna be as promised,
which is juicy and delicious.
Um, Antonio - fish empanadas.
Yeah, I'm excited by the idea that he's deep-frying these.
Mm. You know, get 'em nice and crispy.
Deep-fryer.
Oh, deep-fryer! Yeah, buddy!
Fingers crossed.
Rue. Rue.
Yeah, Rue's next up. Mm, OK.
She's got the same as a few people out there -
a stew ticking away.
She's gonna poach the mussels.
There's really nowhere to hide in that.
Speaking of nowhere to hide, um... Spaghetti pomodoro.
Jess, that smells so good!
She's made some cracking pastas. Yes.
As I said, there's nowhere to hide,
and when there's only six people cooking,
you're in the danger zone, you know what I'm saying?
Especially when you're doing pasta with bread flour.
It could turn pear-shaped.
Spaghetti al pomodoro. It's one of my favourite dishes.
It's a classic.
I've got my sauce simmering away.
Alright, I've gotta get my pasta started.
Now I can start making my spaghetti.
There's no under-bench staples today,
so, without the eggs,
it doesn't have the rich colour that it usually would,
and it is a bit thinner than I make it at home,
but, so far, things are coming along nicely
and I'm on track to finish this dish.
Jessica!
Hello! So...
OK, I'm making a super flavourful pomodoro sauce with spaghetti.
Nowhere to hide here. I know.
How's your pasta? No-egg pasta, I'm guessing, obviously.
Yeah, it's the way my nonna makes it.
Nothing wrong with that, but you used bread flour.
Um...
Have you made pasta with normal bread flour before?
I have not.
Mm.
Risky.
Uh-oh.
Jessica, have you made pasta with normal bread flour before?
I have not. Risky.
Yeah. Good luck.
Thanks.
I've just realised that I've made spaghetti
with bread flour.
I don't know what made me think that this was plain flour.
This could really change the texture of the pasta.
25 minutes!
So, it's not ideal, but I'm still gonna keep going.
I'm hoping that the flavour of my sauce is good.
And the spaghetti has a bite to it.
I'm gonna give it my best crack.
Fingers crossed.
How's it taste? It's alright.
Love it! Love it!
Robbie! Robbie. What's going on here?
This looks good. Making a bit of a seafood stew.
We've got some flavour going on there.
You've got some good flavour going on there.
And then... Squid, mussels and prawns.
So, mate, you've just gotta focus on cooking it perfectly and balancing,
but you're on a good track there.
You're a good man. I love you, bro. Good job.
Thank you, brother. Thank you, bro. Good luck.
So, it's time to put the seafood in.
It's gotta be cooked perfectly.
Come on, Robbie. Come on, Robbie.
But, you know, I know my seafood.
I eat it every day in the week, so I'm quite confident right now.
I'm making a prawn and fish stew.
Got my stock in the pressure cooker.
Yeah, Deccie, get moving, mate.
Few herbs and spices.
A few herbs!
So, now I'm working on my tomato soup.
Oh, smells delish!
It's smoky.
I've got hot paprika and the smoked paprika.
I just want this to be a flavour bomb.
Hopefully I've got enough time to serve some bread with it,
much like Julie's.
A bit of bread to dip in with it, it really goes hand in hand.
I haven't made bread in the competition so far,
so it's definitely risky,
but, you know, I wanna show that I'm willing to push myself.
I'm familiar with bread,
but not as much as the French bread king himself.
Go, Larissa!
I'm fighting for my position back into this competition,
so I need to nail this dish.
My broth is going.
I've created my chicken mix that's gonna go inside of my pelmeni.
And I'm happy with the dough.
So, making pelmenis,
I like mine to be really, really full,
so I pack them with lots of filling
and I fold them into, like, a half-moon
and then you bring the two bits together
and they look like a little babushka with the little...
...with the little scarf on.
I think they look so cute.
Look at Larissa's dumplings.
Gorgeous.
Larissa. Hello!
Welcome back. Thank you.
What's the meal?
I am making chicken pelmeni in a broth.
Say the word again. Pelmeni.
Pelmeni. Yep. It's a dumpling.
And then what... So, what have you got going on here?
Um, so, this is what I call...
We fry off vegetables to put in our broth to add some extra flavs.
Some extra what? Flavs.
Flavs.
OK.
Love it. Extra flav. I'm hoping!
Enough said. Great.
The most critical part of this cook is in front of you.
10 minutes to go!
Come on, guys!
Let's go, Rue!
I'm making mussels in a white wine and tomato sauce
and flatbread.
I'm going good. I'm going good.
So, I am just going to pop my mussels in.
Let's go, Rue! Yeah, Rue.
We do not want to overcook the mussels.
Oh, OK, that's not the one.
OK, yep.
Keep pushing, guys.
So, 10 minutes is almost up.
I've made my parsley sauce and I'm finally happy with the fish filling
and it tastes amazing.
Yummy.
I have all my circles of dough ready to be assembled into the empanadas.
These are what I like to call 'chunky boys'
and I want to seal them really nice so they get that crispy edge
when I deep-fry them.
That's probably the best part of the empanada.
His empanadas look great.
Yummy!
I wanna try one.
I think it's good. I mean, I like it like that.
I'm hoping to serve the judges food that I really like.
So, they should be done in the hot oil as quick as I can.
Maybe a couple of minutes
'cause this is where, you know, things could go wrong, potentially.
I only have enough to make Julie and the judges one empanada.
No.
It's gonna overcook if he leaves it in there.
I don't know.
It's a lot longer than two minutes, Antonio.
Yes.
Looks a lot longer than two minutes.
Yeah, I mean...
What do you think that will do to the inside?
My oil is not hot enough.
Oh!
Oh, crap!
Split empanada - it's my worst nightmare.
I really don't want this to be the last dish I put through
in the MasterChef kitchen.
Smells good in here. Smells really good in here.
There's some big decisions to be made out there.
You've only got five minutes to go.
Poor Antonio over there. Like, you can see him stressed to the hilt.
Split empanada - it's my worst nightmare
'cause now there's oil in the empanada itself.
Come on, Antonio. Go, buddy.
How you going? Uh, I've been better.
I know that my oil is not hot enough,
so I crank up the heat
and once it's golden on the outside,
I get rid of the excess oil and then I need to finish the cook.
Yeah.
I'm pretty nervous. Yeah, it's not the place I really wanted to be.
Man...
I'm... I'm on track, I'm... I'm ready to roll.
I think there's more than enough depth of flavour in this.
I'm loving it.
I'm in the zone.
Yeah, Deccie, get moving, mate.
I'm pretty stoked to cook a dish for Julie Goodwin
and from her ingredients.
The sauce looks shiny and glossy.
Ooh, it's naughty.
Naughty!
It's naughty.
It tastes naughty. It tastes naughty but nice.
I like it.
And I'm happy with how the bread's turning out.
I just hope that I can survive my first elimination cook.
For one of you, it's gonna be
your final dish in the MasterChef kitchen.
You've got three minutes to go.
Let's go, guys. Come on!
Keep an eye on your mussels. Yeah, yeah.
Go, Larissa! Doing well, doing well.
My broth is a lovely golden colour.
I've made my pelmeni and I'm cooking them in the broth
so that they take on the flavour.
Oh, yeah, that's hot.
I think that my babushka would be proud.
I just hope that this is enough to get me back into the competition.
I hope this is the hug in the bowl that Julie wants.
Let's go, Larissa. Come on.
No pressure!
No pressure, just all... No pressure.
Get it on the plate. There's only one minute to go!
Come on, Rob! Come on, mate!
I just wanna make it a bit more fancy for you guys.
But there's no parsley left.
Oh! There's parsley. It's right behind you.
I think Declan's got some. Any parsley there, bud?
What do you need? Parsley?
You can tell he was a footy player with hands like that.
I usually do with one hand, usually.
I think, to me, it tastes quite nice,
and there's mussels, prawns and the squid.
It's cooked right to the time, so I think I've got it under control.
I'm running out of time,
but I'm happy with the flavours of my pomodoro sauce...
Come on, Jess. Let's go, Jess!
...and the spaghetti does have some bite to it,
miraculously.
I'm really hoping that this is enough to keep me safe.
I am not ready to go home.
You guys got this.
Gantry, 10...
9, 8, 7, 6
5, 4, 3, 2, 1.
Oh, that was... Yeah.
The 75 minutes didn't feel like much time
and, you know, you have a few things that can go wrong,
so that's what makes it difficult,
but I'm really hoping it's not the end of my journey.
I really want to stay here in MasterChef.
That was a pressure-laden second round.
Julie Goodwin's here, which, you know, puts a bit of fear in them.
It's only the third elimination as well.
Obviously, people are new to this.
Larissa's back in the kitchen. Yeah.
It's gonna be an interesting tasting.
Shall we get the first one in? Yep.
All the best, Robbie. Thank you.
I'm really excited for Julie trying my food.
Robbie. Oh, here he is.
Just hoping that when she tastes it, she's gonna get the wow factors.
What have you made us, mate?
Seafood with tomato soup.
Awesome. You did your version.
Now we're gonna have Robbie's version.
It sounds like you didn't feel restricted at all.
No. When you're home-cooking, you just use what's in your pantry, mate.
That's exactly it. I call it 'fridge shaker'.
You shake the fridge, whatever falls out,
you cook it up into dinner and that's it, yeah.
Brilliant. Thanks, mate.
Thanks very much. Thanks, Robbie.
Thanks. Enjoy.
Looks good. Smells good. Mm.
Thank you.
I think that is really, really yummy.
That soup has so much flavour in it.
Mm. Really deep flavour.
Absolutely beautiful.
All of the seafood is beautifully cooked.
I mean, he has respected the produce.
I'm really proud of Robbie. Like, this really shows how far he's come.
Yeah, couldn't agree more.
I've just gotta say, it's, like, Robbie's 65.
Like, so much for the old, you know,
"You can't teach an old dog new tricks."
You can.
Good job, Uncle Robbie.
Antonio. Hey, guys.
Antonio, what have you made us?
Snapper empanadas.
If this was your last cook in the kitchen...
Yep. ..do you think you've done enough?
I'd be really sad.
Um...
Oof. Sorry, guys.
It's alright. It's alright, Antonio.
I really... I didn't... I really didn't want to cry.
I've shed a lot of tears in that chair, mate. Don't worry about it.
Why is it important to you?
One of the reasons I am here is because of my grandma.
Um, she passed away a couple of years ago
and, uh, I made her a promise.
I promised her I was going to apply for MasterChef.
There was a reason, like, if I wanted to do it and pursue food,
that I was actually gonna give it 100%.
Well, you kept your promise. Yeah, I did.
And here you are and I'm sure that your nan is really proud.
Absolutely. We're glad to have you here, buddy.
Alright, we're gonna taste it now.
Thanks, buddy. Thanks, Antonio.
I'm definitely asking my grandma for some help.
It may be just put a little bit of magic touch into my empanadas.
I know they're not perfect,
but I'm really not ready to leave the kitchen.
Alright.
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I thought the concept was fantastic,
however, there's flaws to the execution.
Obviously, it opened up, whereas it should be beautifully sealed.
I think the fryer was too low a temperature.
He really needed to crank it up and fry it quicker.
The sauce, bit of a vampire slayer.
Plenty of garlic in there.
None of us are gonna be kissing anyone tonight, that's for sure.
I thought it was really tasty.
I thought the filling was tasty and the sauce, yes, garlicky,
but I thought it brought a bit of zing to it.
So, there's a lot of promise here.
Yeah. Yeah.
Decent effort without setting the world on fire.
Will that be enough for him today or will it send him home?
Hi, Rue. Hello.
Hi.
What's the dish?
Mussels in white wine and tomato sauce.
I can't quite read you today. Yeah.
It's like a bit of resignation, a little bit of excitement,
a little bit of fangirling.
There's definitely excitement to meet her. That's it.
Thank you.
Um, these look yummy. Yeah.
I think the only reason I'm not, like, convinced
is because the maker of the dish is not convinced.
It's...
You know, from the perspective of being on that side of the table
a number of times,
you can think it's gonna be a delicious dish,
but you still don't know how you lot are gonna take it.
"You lot." You lot.
You're now part of us. You're one of us now.
One of us! One of us! I'm one of you lot. Oh, wow.
I thought that sauce was absolutely beautiful.
I could smell it when it first hit the table,
but when I tasted it, that smoked paprika was really forward in there
and the chilli's just right.
The mussels - succulent.
They were absolutely perfectly cooked and I'm really happy for her.
It was an epic dish.
I mean, it's scary to think where she could go in this competition.
Alright, mate. Hello.
I didn't spill it.
Declan?
This is my prawn and snapper soup
with flatbread.
How are we? Yeah, nervous.
Nervous? Yeah.
First time in the chair.
I, um...
Yeah, I've got a lot more I wanna show you guys
and I wanna step out of my comfort zone
and I know there's always room for improvement.
The attitude is there. The will to learn is there.
Just gotta hope the flavour's there.
Thank you. Thanks, Declan.
Thank you. Enjoy.
The prawns were cooked really nicely
and that base, you know, that soup,
he did a really good job of getting a good amount of flavour in there
without being super crazy.
Mm. A delicious, vibrant sauce.
I thought it was really beautifully balanced,
the different paprikas just another layer of flavour.
Um, the only thing that I can really fault -
his attempt at a flatbread is not so great.
It's a crispbread and it just doesn't go with this type of meal.
Jessica.
First of all, what did you make?
Spaghetti al pomodoro.
Nice.
Um, straight to spaghetti, straight to this dish?
I saw the ingredients
and I definitely thought of the pomodoro sauce
and I saw the flour and I thought,
"OK, I can make pasta the way that my nonna does."
I just don't wanna live and die on a pasta dish.
Well, we're ready to taste. Thank you.
OK. Thanks, Jess.
Thanks, Jessica.
Alright, a simple dish. Nowhere to hide.
Thank you.
The pomodoro sauce, it is just next-level tasty.
Mm.
But the pasta, it was only bread flour...
...and the texture's a little bit off.
Mm.
Jessica's so much better than this bowl of food
and I think it all started with the wrong decision today.
Mm.
I know the mindset that you can be in in an elimination
where it's all or nothing,
so I'm gonna do something that I'm really comfortable with,
but sometimes that doesn't work
when you don't have the ingredients that you would normally work with.
Good luck, pal. Good luck.
Thank you! Good luck.
I really want to make my way back into the competition.
I've given everything to this cook.
Hello. Hi.
I went home way too soon.
I have so much more to give.
I am not ready to go home again.
So, Larissa, what's the dish?
I've cooked pelmeni and broth.
How does a Second Chance Apron feel?
Still the pressure of the MasterChef kitchen, but it wasn't...
It didn't feel so heavy.
Like, I hope it's... I hope it's OK.
Just back yourself.
You know, you've got this amazing food history.
Just fall right into it, 100%.
OK.
We'll taste now.
Thank you. Thanks, Larissa.
They look well made, huh?
Really thin dumpling wrappers.
I find interesting the grated bits at the end.
What did she say? It was for more flaves?
Flavs. Flavs. Flavs.
Just more flavs. Technical term?
Yeah. Yep.
Isn't that crazy, the way that's worked out?
That there was one each for you guys and two for me.
I did notice that. Crazy like a fox.
Mental, isn't it?
I think it's just really yummy.
I'd be so happy,
especially if it was, like, a rainy day
and someone gave me a big, deep bowl and bib.
You know? I'd just... I'd just hoe into that.
And beautiful dumpling skins. I really enjoyed that.
And that little sneaky saute of grated vegetables
does enrichen the broth as well.
It's a really tasty home-style dish.
This was exactly what she promised us.
A hug in a bowl. Yep.
I loved it. Yeah.
I'd like to thank Julie Goodwin for coming to join us.
It's clear that this amazing woman has inspired so many of you.
What an honour for us to have her here in the MasterChef kitchen
to feed our souls and to feed our bellies once again.
Julie Goodwin, thank you very much.
Thank you.
Thanks so much.
I saw some really beautiful intuitive cooking
and I felt very privileged to be able to taste your food.
I would just say to all of you,
just reach deep into your soul and cook from there
and you can't go wrong.
So, thank you for having me. Oh! Can you stay?
Oh, my God, Julie!
Well, it started with a stew and it came down to you.
One dish in particular stood out today...
...in a good way
and we all agreed that it was dish of the day.
And that dish
was cooked by Robbie
Here! Come here!
Thanks, you guys.
The good news doesn't end there.
There was another dish worthy of note.
It had a broth packed with flavour...
...and perfectly constructed dumplings.
You know what that means, Larissa! Stop!
Welcome back! Look what I have!
Thank you. No worries at all.
She's back!
Thank you.
Of the rest of the dishes today, there was one that missed the mark.
What seemed like a safe choice was the wrong choice
given today's pantry limitations
and that cook, unfortunately, was you, Jessica.
Oh!
It's alright.
Jessica, one bad cook does not define your success in this kitchen,
so take what you've learned in this place and just run with it.
This has been a once-in-a-lifetime opportunity
and I'm so grateful to have been here
and learned from you and all these other amazing people
that I now call my lifelong friends.
And, you know, I'm gonna keep going.
I'm disappointed,
but I definitely am not gonna stop cooking.
I'm definitely not gonna stop making pasta.
Go get those dreams.
OK. OK?
Thanks.
This has been such an amazing, rewarding experience.
Give it up for Jessica, everybody!
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