All language subtitles for Masterchef.Au.S17E02.1080p.WEB-DL.AAC2.0.H.264-WH

CONTESTANT: How are we feeling?

CONTESTANT 2: So good.
I'm so excited.

Oh, my gosh!

How was it seeing Gordon Ramsay
yesterday, though?

Oh, it was awesome!

He was just, like, illuminated,
wasn't he?

Yeah, I know, like an angel.
(LAUGHS)

I wonder what we're gonna do today.

DARRSH: It's going to be tough,
whatever it is.

(CHEERING AND APPLAUSE)

RUE: We were the winning team
yesterday

in the first service challenge.

Callum, as a leader,
he was phenomenal.

We worked really well together.

Come on, crew.

But we're only on day two.

I'm already so nervous,
being in this kitchen...

..and then Gordon Ramsay.

But you know what?
It's a Back To Win series.

And I'm among eight talented people.

I'm scared of all of them.

They're really good!

Oh, you look fresh now.

(LAUGHTER)

Don't say that.

You lot are in for one
hell of a day.

Today...

..you'll need to keep up
with the one and only...

..Gordon Ramsay!

(CHEERING AND APPLAUSE)

Yeah!

Oh, shivers!

(LAUGHS)

This is crazy.

(EXHALES HEAVILY)

Today, all of us are going
to cook something incredible.

You need to follow my every move.

So you need to have one eye on me
at all times.

And this is not going
to be any old jolly, piss-around,

cook-along - trust me.

Gosh.

We're not just making
one outstanding dish.

(GASPS) Oh, you are kidding me!

Today,

we are making two dishes.

Oh, come on.

And of course, both of those dishes,
I'm expecting utter perfection.

People, I do not do
Michelin-star dishes.

I don't cook like Gordon.

I'm not about fancy food.

I'm about cooking cultural cuisine.

This is going to be a killer.

I've got to say, this morning,
I looked you up online.

(LAUGHTER)

Did you slide into my DMs?

(LAUGHTER)

No, I wasn't stalking.

I was watching you cook online.
Right.

And you do it with such ease
and precision.

But I do tend to go rogue,

so hopefully today's not
a rogue day.

Ooh.

Today is Follow Gordon Day.

Trust me, get this right.

There's a lot at stake.

OK.

Callum, please keep your own
equipment this time.

(LAUGHTER)
Yes?

Last time, you had to leave
one of my whisks, right?

(LAUGHTER)

Callum couldn't find his whisk,
so he stole on of Gordon's.

I'm sorry you remember that.

But you won.

You must be feeling alright.

Well, that was when it was one dish.
Yeah.

Now we've got to do two dishes.
(LAUGHTER)

I think because I've won
this challenge last time,

I actually feel a little
bit of pressure to perform.

Two dishes, and you've got the pace
at which he works at.

There's no way around it.

This is going to be a really
tricky challenge.

OK, we told you you'd be cooking

for the best prize
of the competition.

Whoever cooks the dishes
that best resembles Gordon's,

both in look and in taste...

..will walk away with the only
immunity pin of the season.

(CHEERING AND APPLAUSE)

I want it so bad!

Wow.

SOFIA LEVIN: Alright,

the moment Gordon completes
his two dishes...

..you will have a further
20 seconds to finish yours.

Then that's it.

Gordon, they're in your hands now.

Good luck, guys.

Let's go.
Alright.

Back to your benches.

Thank you.
Thank you.

Let's go.

Good luck, guys.

(MURMURS) Just take it all in.

Relax.

(CLAPS) Listen up.

Are you ready to find out
what you're cooking?

CONTESTANTS: Yes, Chef.

Our main course today is...

..a stunning caramelised
duck breast...

Beautiful.

..topped with roasted buckwheat.

Served on a beautiful parsnip puree
with a sweet-and-sour endive,

and the most exceptional
port wine sauce.

Oh, my God.

And for dessert, we're going
for a classic great British staple -

a delicious sticky toffee pudding
with a hazelnut praline.

Yum, yum!

CALLUM: I think the trickiest part
about today is not knowing

what this dish is going
to look like.

We've just got
a bunch of ingredients

and we don't know
where we're travelling with it.

Are you ready?
CONTESTANTS: Yes, Chef.

Let's do it.

Think about what's at stake.

Game-changing.

Incredible to get your hands
on that pin.

One final thing you should all know.

Today, I'll be studying all of you,

watching every move you make.

If you fall too far behind...

..I'm going to send you
up to the gantry.

(EXCLAIMING)

Wow.
(WHISPERS) That's brutal.

Ouch!

Oh, no!

That is not happening. No way.

There is so much on the line.

I am not disgracing myself
being sent to that gantry.

So keep up.

CONTESTANTS: Yes, Chef.

I am keeping up.

You guys up there,
give them some love, support.

Help them, yes?

(CHEERING AND APPLAUSE)

OK.

Our time starts now.

First off, sticky toffee pudding.
Let's go.

Over to your mixer.

That's my mixer, Matty.
That's my mixer, mate.

Sorry, mate.

Let's start off
with our ingredients.

Butter in.

Let's go.

Brown sugar.

White sugar.

Yes?

High speed.

And get that mixed beautifully.

Let's go.
Oh, wait.

There's three sugars.

Which sugar?

Oh, which sugar?

I'm normally so organised, so calm,

but I'm a little nervous
about this challenge.

Oh! Ooh.

Oh.

He speaks as fast as he cooks.

Right. Coffee extract. Teaspoon in.

After that,

get your zester, and you want
about a teaspoon of orange zest.

Let's go.
Ah, that's tough.

But I'm trying to keep up

because this is an immunity pin
at stake, right?

(SCREAMS)
Audra.

It was the best dish of the day.
Incredible.

13 years ago was the last time
I was in this kitchen.

Life after MasterChef
has been incredible.

Guys, today is sink or swim.

I now judge on MasterChef Singapore.

You are brilliant.

I couldn't think of a better job
than to eat delicious food.

This was a beautiful plate of food.

It's never been the right time,

but now is my time to test myself
in the kitchen again.

Slow the machine down.

From there, your date puree in.

Your flour in.

Coming back, it feels a little bit
like having children.

Oh!

Crikey.

You have one - it's painful.

Then you go for a second,
and you realise, "What on earth?"

But I'm all in.

Season four, I came in third,

and I'm back to win.

Alright.

This is intense.

I thought he was going to go quick,
but he's, like...he's going quick.

Now after that, get your moulds.

Four moulds.

Spray generously with your moulds.
Let's go.

Where are our moulds?

CALLUM: What I know from doing
and keeping up

with the Gordon challenge before
is that Gordon does not stop.

His pace is frantic.

Guys, you keeping up?
CONTESTANTS: Yes, Chef.

Let's go. Please, let's go.

That's the texture
of the sticky toffee pudding.

That's the texture. Let's go.

Yes, Chef.
Texture. Let's go.

Texture. Good. Let's go.
Yes, Chef.

Nice and loose.

My strategy today is, of course,
work quickly to keep up with Gordon,

but also using a little bit
of intuition as well.

At the end of the day,
the dish just has to taste good,

and it has to be cooked correctly.

I think Callum is ahead of Gordo.

I'm getting my puddings into
the moulds, and I realise Gordon

actually hasn't done this yet,
so I'm, if anything, slightly ahead.

For now.
Yeah, for now.

It's a risk, but I really want
to keep on top of this

because if it slips away,

firstly, you're going
to go up to the gantry,

or secondly, you're not going to be
able to, like, catch up the pace

because he just keeps moving ahead
so quickly.

Two thirds fill your moulds.

Give them a little tap
and get them in the oven.

Which oven, Chef. What temperature?
175.

175, thank you.

I've won immunity before,
but I've never won the immunity pin,

which is when you can literally
pick and choose what challenge

you want to use it on.

It's such a massive advantage.

So fingers crossed
I'm in with a chance.

30 minutes.

Saucepan on. We're going
to start our praline, yes?

Can you hear me, guys?

Yes, Chef!

Why am I yelling? That's...

High heat.
Get that pan nice and hot.

Half a cup of sugar
and allow to caramelise.

RUE: I hear Gordon asking us

to put some sugar in
for the praline.

Sugar.

And I'm thinking,

"Is there any extra sugar
underneath the bench?"

Sugar,
it's in front, next to hazelnut.

Granulated sugar. Let's go.
That one?

That's it.
Yep.

Ooh.

Ooh. I messed up.

Oh, my gosh.

The third sugar I put in the batter
was supposed to be for my praline.

Oh, my gosh.

As that sugar starts to caramelise,

add your hazelnuts.

I can't make a praline
with no sugar.

Oh.

Dammit, I messed up.

POH: Rue's struggling a lot.

She used all of her sugar
in the cake.

So then she had no sugar...

She's got no sugar
for the hazelnut thing.

OK, I've made a mistake
on the dessert,

but I'm thinking maybe
I can pull it through

on the other elements.

Oh, I messed up.
Come on, Rue, let's go!

OK.

We're gonna start
with the parsnip puree.

Let's go.

Peel your parsnips.

We're going to slice this
nice and thin, guys, yes?

Heard?
CONTESTANT: Heard.

CONTESTANT 2: Heard.

Let's go, guys.
Just don't cut yourself, sweetie.

Ooh, I think I cut myself.

Rue's the furthest behind?
Yeah. And she just injured herself.

And she's bleeding.
Yeah.

Oh.

Rue, we've got to go.

Rue, you're way behind.

Poor Rue.
Oh, my God.

Guys, you keeping up?
CONTESTANT: Oui, Chef.

Oh, I think I cut myself.

I'm already trying to catch up

on the parsnip puree.

I've just cut my finger.

Rue, you're way behind.

Rue, we've got to go.

I am trying to cut my parsnips
with one hand

whilst the nurse patches me up,
but...

A little bay leaf in there.
Salt and pepper.

I'm missing everything
that Gordon is saying.

Get your milk. Yes?
Yes.

And cover the parsnips
with your milk.

Let's go.

I'm running so behind Gordon now.

But I am not giving up.

Come on, Rue, you can do it.
OK, OK.

I am a very resilient person.

It's not over
until Gordon says it's over.

Right. Everybody ready for the duck?
CONTESTANTS: Yes, Chef.

Let's go. Clean benches.
Get your duck out.

Large pan on.

Hot pan? Hot pan?

Yep, hot pan. Got a hot pan.

If that pans not hot enough,
you won't get the colour, guys. Yes?

CONTESTANTS: Yes, Chef.
Good.

Right. Sharpen your knife.
Get ready for the duck. Yes?

First of all,
gently crisscross the skin.

Left to right.

Watching Gordon cook is mesmerising.

He's so skilled and precise.

Do not slice through that fat

and do not score the flesh.

It's just the skin.

I'm just trying to watch
his every move and take it all in.

Left and right.

To get that duck that perfect

is going to be an insanely
tricky job.

Tiny little diamonds.

And importance of that hot pan
to begin with

is to render as much fat out
as possible before we start glazing.

That's going to help break down
the fat, caramelise the duck.

Come on, Benny.

I'm kind of parked down the end,
on my own bench,

but I need to see
what Gordon's doing,

so I'm doing a lot of running.

I'm definitely a bit nervous
about the duck,

because that's not easy to cook.

And 90% of this cook is going
to be on the fat side down, yes?

Guys, no one's answering me. Yes?
CONTESTANTS: Yes, Chef.

Thank you.

Right.

I generally shake a bit as a person,

so when the pressure comes on,
it comes on worse

when I'm...when I'm cooking
under a lot of pressure.

Salt the duck.

Here we go. Duck, skin-side down,
into the pan.

You really have
to use your instincts here,

because every duck breast
is different.

And so they're going
to cook differently.

Callum is definitely the guy to beat
in this challenge.

He was the team leader.
You know, he's amazing.

He's cooked with Gordon Ramsay
before and won.

So first,
we've got to keep up with him.

The second goal is to have the food
as good and as accurate

and as similar to Gordon's
as possible.

From there,
we've got cinnamon sticks,

star-anise in.

Fresh thyme in.

A beautiful bay leaf in.

Right, colour the ducks,
turn them around,

and then from there, fat-side down,

into the oven we go.

Oh, my God, I'm impressed.
It's amazing actually.

OK. Fat-side down, yeah.
Yeah.

Let's turn them over
once they're coloured.

Fat-side down, yeah?
Beautiful.

Usually when I cook duck breasts,

I cook it from a cold pan
and slowly render it up.

But I hear Gordon's duck

and it's got a big sizzle
in the pan...

Get some colour on there.
Turn it around. Get that heat up.

..which is not what mine's doing
at all.

Yes? Yes? Good. Turn it around.

Fat-side down, and into the oven
it goes.

So I crank the heat up. I get
another pan straight on top of it

to squish it down and try and get
some serious colour onto that skin.

You do have to trust
your cooking intuition.

200 degrees for the duck. Yes?
ANDY ALLEN: 200 on duck.

Heard?
Yes, Chef.

Great.

I don't want to rush to get it
in the oven.

I need to get that extra colour
on the skin

so it ends up looking
the same as his.

Alright, guys.
Hey, all of you, listen up.

Pudding's in the oven, yes?
CONTESTANTS: Yes, Chef.

Duck's in the oven, yes?
Just about.

Toffee sauce made, yes?
Yes, Chef.

Good. Let's go!

I didn't even have time to breathe.

Next up, we have got
toasting of your buckwheat.

Lightly season.

There is no relaxing
and slowing this guy down.

I'd like to offer him a cup
of chamomile tea

just to calm him down.

The buckwheat with salt and pepper,
please.

Get your pestle and mortar ready
at the side.

Rue's duck's still on the stove.

Gordon's has been in the oven
for about two minutes already.

It's a shame we can't help
and jump in.

I know.

Next, get your ducks out
and glaze for the first time, guys.

Glaze with your honey.

Glaze with your honey. Yes?

Let's go. Look at the glaze.
Yep.

Gordon shows us the duck,
and I go, "Oh, my God,

"what a brilliant
golden-colour skin he's got."

Back around. Fat-side down, yes?

Yep.
Let's go.

Just be careful
you do not burn that skin.

If my duck is not cooked
to perfection...

..not only am I actually
letting Gordon down,

I'm letting myself down
because I know how to cook duck.

But also, Gordon is moving
at the speed of light,

and I'm just trying to keep up.

Right, listen up. Port wine jus.

We're going to start, yes?
OK.

Two nice large shallots.

Heard?
Heard, Chef.

Let's go, guys, come on.

Slice the shallots nice and thinly.

MATT: I'm definitely not ahead
at the moment.

Gordon is going so fast,
so you're sort of listening

and you're watching.

You're trying to watch
what you're doing.

You're trying not to chop
your fingers off.

DARRSH: Gordon's, uh, he's a force
to be reckoned with.

What you see on TV
is, like, 10 times more in person.

Shallots. Garlic, lightly crushed.

The pepper, the coriander.

RHIANNON: I can't believe
I'm doing this.

It's like I'm just living
all my dreams at once,

but it's really hard for me
to keep up with him

because all I want to do
is super fan. (LAUGHS)

Lightly crush.

In we go.

How many garlic cloves, Chef?

Two, Cath.

(LAUGHTER)

You got to keep up, guys.
Come on, Cath.

Yep, yep. Thank you. Thanks, mate.

I just called Gordon Ramsay 'mate'.

Can you believe that?
(LAUGHS)

We're going to saute
these shallots and garlic

till it's really nice and fragrant,
yes?

Oh, my God, look at this!
World War III here.

I've got a million things going on
at the same time.

I've just started
on the port wine jus,

and the next minute, Gordon says...

Get your ducks back out of the oven.

Come on, Audra, get that duck out.

It's been cooking now
for just under 10 minutes.

Let those babies rest.

Oh, it's not ready.

I'm like, "No, it's not ready!"

CONTESTANT: Audra, more colour.
I know that's what I was thinking.

Come on, guys.

Keep on glazing those ducks
as they rest.

That continues cooking the duck,
and it keeps the duck nicely glazed.

Yes?
Yes, Chef.

Please.

Look at that.

Beautiful.

Oh, my God!

Huh? Amazing.

All out! Let's go.
JIMMY: Come on, Audra.

It's not ready, so I leave it
in the oven.

No duck. No dish. No pin.

SOFIA: Let's see that duck!

POH: Oh, wow.
Looks pretty pale.

Matt's duck's pretty pale.

I'm really worried about the duck.
It's very blonde.

I think the top
of Rue's buckwheat is burning.

She also hasn't checked her duck
that went in late.

I am working on multiple elements
at the same time.

If I keep going at this pace,
I could catch up with Gordon.

Oh, my gosh.

But I've cut my finger again.

(GROANS)

And my finger is profusely bleeding.

Uh...

Her milk's about to boil over, too.
Oh, yeah.

And, actually, that's it.

Oh, no.
GORDON: Let's go.

Rue. Rue. Rue. Show me what's...
I cut myself.

Oh, my Lord! My darling.
Yeah.

That's the second time.
Medic, please!

She's done. She's done.

Head up to the gantry, please.

I've got that, I've got that.

I've got that.
Thank you.

Oh, my God,
give it up for Rue, everybody.

Come on, guys.
Up you go, my darling.

Thank you.
You can do that upstairs.

Thank you.
Yeah, thanks.

Oh, my God.

Gordon has asked me
to go up to the gantry.

Oh, my God.

It sucks.

Right, get your port wine

and flambe time.

Let's go.

All the port wine in...

..and flambe.

You've got to burn that alcohol off.

(APPLAUSE)

CATHY: Whoa!

Jesus Christ! Can someone call
the fire brigade for Cath, please?

I'm on fire.

I look around me

and I see everyone flambeeing
the jus.

ANDY: Watch the brows, Darrsh.

Watch the brows!

WOMAN: Nice. Nice, Darrsh.

(CHEERING)

AUDRA: I'm already behind
at this point,

but I don't want to rush the jus.

Chef, where did the cardamom go?

Inside the port wine jus.

Let's go.
Sh...

How many? How many, Chef?
One. One.

Oh, my God.
They're powerful, cardamom, right?

Jesus Christ, girl,
don't second guess yourself.

Come on.

The flavours
have got to be spot-on.

WOMAN: Audra's falling behind.

But if I fall too far behind,

I'm going to be sent
up to the gantry. Game over.

(SHRIEKS)

ANDY: Come on, everybody.
(SHOUTS OF ENCOURAGEMENT)

GORDON: Are you keeping up?
Let's go.

Oh, Jesus.

(SHRIEKS)

I'm still behind.
I'm still playing catch-up.

Coriander and pepper goes in?

Yeah, he lightly crushed them.

I'm in this huge panic

trying to finish off
the port wine jus..

(SHRIEKS)

But it's not just keeping up
with Gordon,

it's actually cooking the dish
with precision

and to perfection.

One immunity pin
for the whole season.

I want that pin.

This is a personal challenge.

Come on, everybody, keep moving.
You're going so well.

Come on, Cath, come on.

Once you've deglazed the pan,

get your duck stock
into your port wine

and bring that up
and finish it with butter

and pass it through a sieve.

WOMAN: Ben, duck stock.
BEN: Sorry?

Duck stock needs to go in there.

Come on, Benny!

That?
Smell it.

Just smell it.
It's wine.

Ooh.

After picking up what I thought
was a duck stock,

I realised I actually put
the duck stock in the pan first

and not the port wine.

(GROANS) So I'm going to have
to put the port in now,

reduce it right down,
and finish off later.

I'm just gonna hope
the alcohol cooks off

and tastes as good as Gordon's.

Pass that through a sieve

and add a couple of knobs of butter.

Chef, all the duck sauce goes in?
Yeah.

All the duck sauce goes into the...?

Duck sauce goes into there.
There's some butter in there.

Yeah. How much butter have you got?
Whisk that in the glaze.

Yep. OK.
That's it. Yes?
Yep.

Come on, everybody. Keep going!

Alright, guys, listen up.

Parsnip puree.

Take out the bay leaf.

We don't blend those.

Oui, Chef.
Yes, Chef.

ALANA: Faster, faster, faster! Ooh!

Watching this cook,
it's like controlled chaos.

Ah!
This is wild.

Is it... Is it the first time
that you see that intensity?

Yes.
Yeah?

I love the surprise.

It's good they're pushing, though.
Like, it's good.

There's lots of multi-tasking
going on here.

Callum and Ben are both being able
to keep up with Gordon,

but the others,
they're not too far behind.

I need a strainer.

Now, we need to make a very smart,
smooth parsnip puree. Yes?

With the duck and the sauces
pretty much done...

..they're all
onto the parsnip puree.

If there's too much liquid,
it'll be runny.

You want a nice, beautiful,
soft, incredible puree.

Puree moving, guys.
Nice and fine, guys.

30-second puree.
Yeah.

Oh, my God!

I'm feeling stressed up here.

It's like he's conducting
an orchestra.

GORDON: In a separate bowl, guys.

One spoon of icing sugar
in the mascarpone. Let's go.

Oh, the mascarpone, Chef?

Chef. Chef.
Yes!

Oh, my God.

Or trying to control an angry mob.

What's with the cream, Chef?

Nothing.
Just cream.

That's it. Guys, light.

Good sifting.

Hey. Look. In.
Yep.

OK.

Oh, shit.

What is it? What is it? What is it?

Oh, man, it's like Mario Kart!

Why is everyone running around
like it's a (BLEEP) merry-go-round?

Oh, OK.
(SPEAKS INDISTINCTLY)

Come on, girl. Let's go.

It's extreme.

That's it. In the fridge. Let's go.

Cath, she hasn't even
got her parsnip puree yet.

Come on, Cath,
keep it a bit cleaner, sweetie.

ANDY: She's like, one step behind
all the time.

You think she's aware
that she's behind or...?

I think she's like...
I think she's aware.

She's moving fast,

but she's just starting
to miss things.

You're alright. You're alright.

You're alright.

Next, guys.

You're going to start
pulsing your praline. Yes?

Yes, Chef.

Get your praline
and put it inside your mixer.

Let's go!

Home straight, guys.

(LAUGHS) Home straight. Come on.

Yes, Chef.

That's it. Just two or three
little pulses. Yes?

Not too fine, guys.
I don't want a dust.

I want a crunch, not a dust.

CALLUM: Argh!

POH: That's going to be really fine.
SOFIA: Yeah.

Oopsie daisies.

Slow it down, Benny.

WOMAN: Nice, Darrsh.

Right, all of you,
check your desserts.

Take them out and they should rise.

Yes. And they should literally
just sit there nicely.

De-mould them and let them rest.

Beautiful.

Oh, my God.

They look good.

POH: God, they smell so good.

Oh!

Start glazing your sticky toffees.
Let's go.

Yes.

Let that toffee absorb
in to that delicious sponge.

Guys. Hello?

Yes, Chef.
Are you keeping up?

AUDRA: No!
BEN: No.

Do you want that pin?

Yes, Chef.
Come on, guys.

Come on, Cath, you can catch up here.

OK, sweetie. Come on.
Just give yourself some space.

There's not long to go.
Puddings are out.

Just got to de-mould them.
They're super hot.

Ooh!

Come on, Cath,
you got to get them out.

It's just go, go, go.
There's actually no time to think.

Come on, love.

Jesus!

Come on, sweetie.

I'm talking to myself.

ANDY: Come on, Cath.

The strategy is
try and keep calm, Cath.

Cath's aren't coming out.

Did you grease 'em, Cath?

No, mate.

(GROANS)

It's OK. It's OK, you can do it.

Calm your farm, Cath.

There you go, love.
It's OK, sweetie.

Come on, Cath,
you're falling behind.

You got to get...
Even just go with one.

Yeah. Yep. Gotcha.

The pudding's really put me behind.

Here we go. Cath, we're good?

And then I remember

that I've still got to do
the parsnip puree.

Oh, my God.

Quick! Come on, Cath.

Come on, Cath.

Get the puree in.

Just relax.
Take a deep breath.

Let's go, Cath.

SOFIA: Oh, my God.

GORDON: Oh, dear. Oh, dear.
Oh, dear.

Let's go, Cath.

SOFIA: Oh, my God.

Cath! Let's go, Cath.

Are we good?
That's it there.

Oh, dear. Oh, dear. Oh, dear.
Getting this. Sorry, love.

It just... I'm alright.

But also, look, your ducks are raw.

Oh, my God.
Upstairs, please.

I'm so sorry. Your ducks are raw.

Yeah. Alrighty.
Ducks are raw.

OK.
Off we go, darling. Off we go.

Ducks are raw. Oh, my ducks are raw.

Give yourself a hug, Cath.
Yeah, I will.

Do you know what?

You did a really good job, love. OK?

ANDY: Cath, you did so well.
Yeah.

You're alright, love.

Everybody give it up for Cath,
please. Come on, guys.

(APPLAUSE)

Thank you. Good luck, guys.
Well done. Good luck.

I'm so excited
for the other competitors.

Someone is going to get
that pin today.

Good luck, mate.

Well done, Cath.
Well done, Cath.

Right. Look at me, guys.

Glaze your ducks
for the very last time.

And then once we glaze them,
we're going to add the garnish.

Sprinkle the buckwheat.

Finish with your flowers.

Yes?

Hey, guys. Guys!

This is a critical part now. We're
going to start dressing the plates.

Oh, here we go.

Yes, Chef.
Oui, Chef.

The adrenaline is pumping right now

because once Gordon's plated his up,

you've got 20 seconds to get not one,

but both of your dishes plated up.

Finish with your flowers.

Like, this is
almost an impossible task.

This is crunch time.

Right. Are you ready to plate?
ALL: Yes, Chef.

For the duck,

a nice spoon
of your parsnip puree

into the centre of the plate.

Two spoons. Nice and smooth.

Come on. Gordon's plating.
Everyone's gotta be plating.

What's he done to the...?

Oh...

(GROANS)

You've only got 20 seconds
once he's finished.

The pressure's on.

LAURA: Come on, Benny.

I made a mistake with my sauce,

but I've reduced it
quite a long way.

Yeah!

I'm hoping that it's worked out.

And I just have to plate up
as quickly as I can.

GORDON:
Lift the most beautiful duck.

Sit it on top.

Yum!

I'm pretty chuffed
with how everything's come together.

Looking at my duck,
I think it's pretty well-cooked.

But you never know how well
it is actually cooked

until the judges cut into it.

Get your port wine sauce.

One nice twirl around the plate.

Come on, you gotta listen and plate.

Yeah. Nice.

And then finally,

your honey glaze,

tablespoon onto the plate.

Good.

RHIANNON:
What's the second sauce, Chef?

Let's go. Go, go, go, go! Let's go.

Second sauce on your...?
That's it, yes. One of each. Yes.

The duck glaze
and the port wine sauce.

Gotcha!

Come on, Rhiannon.
Oh, my God!

(EXHALES)

This cook is so intense,
so unpredictable.

I am praying
that duck is cooked well.

I feel like I've run
a half marathon.

You good? Talk to me, guys.

Yeah, good.
(OVERLAPPING CHATTER)

We gotta go. We gotta go, guys.
Come on.

I think I've lost
a couple of kilos just in sweat.

Seriously.

MAN: Well done, Matt.

Let's go, Darrsh!

And then we're going to start
plating our beautiful dessert.

Lift up.

Nice and clean.

On she goes.

He's putting his on the plate.

Ahhhhh!

One nice spoon of toffee sauce.

Praline on.

Um, the praline!

I'm plating up my dessert.

I'm following along with Gordon.
I put the toffee sauce on.

Oh! Wrong sauce!

Oh, my God,
that is not toffee sauce!

That's the jus for the duck.

I've got to scrap this dessert
and start again.

I can't serve a toffee pudding
with jus.

And then one nice spoon
of your mascarpone cream. Yes?

Yep. OK.
Yes, Chef.

And then finally, a light dusting.

And there we are.

Your 20 seconds start now. Let's go.

19, 18, 17, 16,

15, 14...

Jus, jus, jus, where's that jus?
(SCREAMS)

Oh, it's the shortest 20 seconds
of my life.

I'm just trying to get absolutely
everything on this plate.

Every element.

Look, Rhi, look!

10, nine, eight...

GALLERY: Seven, six, five, four,

three, two...

I was about to reach back to get
my cream.

Ah!
..one.

Stop!

Well done!
Well done, guys!

That was intense.

Oh, man.

That was not easy.
Oh!

Far out. Oh, my God,

I can't believe I just got
to cook along with Gordon.

Like, Gordon is my idol

that I never thought I'd ever meet.

All of you, come over.
Come over here.

Well done. Come here. Come on.
Thank you, Chef.

Well done.

Oh, man, that was a marathon!

Thank you.
Thank you.

Come on!

Well, what about that?

A once-in-a-lifetime opportunity -
- twice, if you're Callum -

to cook alongside and keep up
with Gordon Ramsay.

And it was so intense
that we lost two.

Sorry, Cath. Sorry, Rue.

The intensity needed to be there

because we are playing for

the only immunity pin
for the season.

So the stakes are pretty
bloody high.

First dish we'd like to taste -
come on down, Callum.

(APPLAUSE)

Thank you, team.

Callum. Visually, duck looks good.
Really good.

Maybe a bit heavy-handed
on the sauce.

And the sticky toffee
looks delicious.

Really good indeed.

I think, tonight, I was impressed
with your tenacity.

You were connecting every step
of the way.

But it's all about the cook
on that duck.

Wow! Beautiful.
It's very nice.

Absolutely beautiful.

I'm happy with that.

Callum, do you feel like you had
an advantage here,

having cooked with Gordon
before and won?

Probably something I learnt
last time

is that the most important sense
in these challenges is listening.

The reason I knew my duck
was not going to be good initially

was 'cause I heard Gordon
put yours into the pan

and there was a big sizzle

and I was like,
"Oh, my pan is really cold."

And so I cranked it to really try
and get that equivalent colour.

So I think the listening
was important.

Wow. To take note of that.
It was a sizzle.

Or lack thereof in my pan.
Yeah.

GORDON: Uh, young man...

The cooking of the duck is
exceptional. Well done.

It's glazed beautifully as well.
That sauce - impeccable.

Puree smooth.
That secondary sauce.

That little layer of luxury.

Sticky toffee pudding.
Um, exemplary.

Really good.
Um, it's a really good effort.

It really is.
Thank you, Chef.

On the taste alone, um,
a definite contender for the pin.

Callum, I really enjoyed every
single individual ingredients.

Your parsnip puree is delicious,

and your sauce is impeccable.

I loved it.

You've really nailed it.

They are both brilliant dishes,

because if you were
to close your eyes

and just go purely based on flavour,

everything in there
just makes you feel good

and it makes you want to go back
for another bite.

And that's what we look for.
Thank you.

Negatives,
the fineness of the praline.

And that is pretty much it.

Out of probably 20 elements,

that is pretty incredible

considering the pace
that was set by Gordon today.

If I was them, if you weren't
looking at him yesterday thinking,

"How am I going to beat him?"
I probably would now.

Well done, mate.

(APPLAUSE)

Well done, mate,
you might have a pin there.

Thanks.

The next dish is Audra.

AUDRA: Oh, my gosh.
I'm worried about both my dishes.

I don't know if my duck
is cooked properly

AND I'm missing my mascarpone cream.

I'm petrified.

Oh, dear.

Yeah. OMFG!

What happened?

I think, you know,
one of the biggest things I learned

from being in MasterChef season four

is organisation and prep
and instinct.

All of that went out the door today.

(LAUGHTER)

It was a gallant effort, OK?
And your energy was nonstop.

I think that's what I loved.

Oh. I can't even look at that duck.

Oh!

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It's so raw, isn't it?

I knew it.
It's not that bad, Audra.

The fat is nowhere near rendered,
but, like, it's pretty close.

A couple of minutes
and it would have been perfect.

So all I kept hearing was,
"Is your duck in the oven?

"Is your duck in the oven?"
I'm like, "It's not ready, Gordon.

"It's not ready."
But, anyway, I'm sorry.

This was a tough call.

And I raised the bar
because it's Back To Win.

And the talent this year is
off the charts.

OK? Trust your instincts.
I will. Yeah.

You cut into that duck,

and that buckwheat
is toasted beautifully.

And that sets the duck up
for success.

JEAN-CHRISTOPHE: Your sauce is
brilliant. It's silk. It's shiny.

It's reduced properly.

ANDY: The sauce is like half a knob
of butter away

from being exactly
the same as Gordon's.

The reduction is so pure.

Although you did a great job on
the pudding,

unfortunately,
the mascarpone is not there.

Cheers, Audra.

Rhiannon.
(CHEERING)

Sticky toffee pudding. You've got
a really nice aeration on there.

It just needs more sticky toffee.

It's sort of got to drown it
in that.

I actually think
everything tastes pretty good.

It's just a little bit off
here and there.

But you should still be so proud
of your effort.

Honestly, I hope you are. Are you?
Oh, I'm stoked.

This is once in a lifetime.

Matt, we'd love to taste
your dishes next.

Come on, Matt.

Oh, ho-ho! Oh, Matt.
I can't even get my fork out.

So, duck.

All we need is two webbed feet
and a beak

and I'll stick it back in the Yarra.

(LAUGHTER)

There's a lot at stake tonight.
You know that's not pin-worthy,
right?

Oh, yeah. Absolutely.

Let's get into the dessert,
shall we?

Sponge is light. Delicious.

One of the best sponges today.

Righto, Darrsh, let's go, mate.

(APPLAUSE)

Buckwheat, beautifully done.
Puree, exceptional.

Sauce, lovely.

If only you kept that duck in there
two more minutes,

you'd be a top contender tonight.

The actual sticky toffee pudding
is exceptional.

It's light, it's fluffy,
it's indulgent,

and the sauce is amazing.

I know you're trying not to be
labelled the dessert guy again,

but you really are so good at it,
so maybe just do both.

Thanks, Sofia.
Next up, Ben.

BEN: After a few dishes
being tasted,

it's pretty clear the duck
has to be cooked well.

If I put this on
the pass at Gordon's restaurant,

there's a chance
he'd throw it back at me.

It's not perfect.

I cooked the sauces
in the wrong order,

but hopefully it's still going
to taste amazing,

but the duck is make or break.

Ben, I love cooks like you
'cause there's no fuss.

Quiet in your corner
and you just make things happen.

Did you feel like you produced
a good dish?

I know everything's not perfect
on it,

but, you know, I was still standing
up here by Gordon

when he started counting to 20,

and I had to run back
for the 30th time.

(LAUGHTER)

I'm just, you know, glad
I got everything on the plate.

And, uh, yeah,
I'm proud of how I did, yeah.

But it's all about the cook
on the duck.

Looks really good.
(CHEERING AND APPLAUSE)

Ben, well done.
The duck is exceptional.

Thank you.

It is caramelised beautifully.
You can taste that.

It's got this really nice
even pinkness with no fat exposed.

The puree is silky and smooth

and everything you want
from a parsnip puree.

It's got that nice little hint of
that bay leaf at the end.

Sauce...

..beautifully done.
Really beautifully done.

Dessert, exceptional.

And your toffee sauce is one of
the best of the night.

Good job.

Ben. Two excellent dishes.

Your pudding...
I was going to swear.

It is a delight.

It looks as good as it tastes.

I'm delighted because I don't like
when it's too obvious,

when there is an obvious winner
or someone who is leading.

I love a bit of a, you know,
challenge, and I think...

And I think you are...
You are good. Thank you.

Thank you very much.

Ben, it's really hard
for me to fault your main.

The duck in particular.
The cook, is great.

Puree was an absolutely delightful
consistency.

I think your praline crumb,

it is my favourite of the night.

It had the most chunk to it.

I could taste all the elements
in there.

I think you did a brilliant job.
Oh, yeah.

Thank you.

Ben, we have a game on our hands.

I love this!

Like, it's a full fight
between you two

to see which was the best.

And I can't split it.

Let the games begin. Well done, Ben.
Thank you.

(APPLAUSE)

Pick up a coin.

Well done.
Thanks, man.

With my dishes' critique,

I thought I had one hand on
that immunity pin.

But hearing Ben's feedback,

I think that immunity pin may
be slipping away a little bit.

ANDY: A challenge that's designed
to push you to your limits.

Despite that, a couple of you

managed to dish up
pin-worthy plates.

Callum...

..and Ben.

To execute two dishes like that

with Gordon breathing down
your neck,

that is no mean feat.

Both your mains
and your desserts are on the money,

but there was one cook

whose dishes were a touch more
similar to Gordon's.

The winner is...

..Ben.

(CHEERING)
Thanks a lot.

CALLUM: Well done, buddy.

Hearing them say that
I've won is quite unbelievable,

but such an amazing feeling.

I feel like I deserve to be here.

Good stuff, well done, mate.

Ben, come and get your immunity pin!

There you go.

ANDY: Well done, mate.

Well done. Well done.

Wow.
Amazing job. Well done, my man!

Well done.

ANDY: Yeah, Ben!

I think I'll be sleeping
a little bit better

knowing I've got this little thing
tucked under my pillow.

Ben, your first ever immunity pin.
How does it feel?

It feels absolutely amazing
to have this, yeah.

I mean, it was so close.
There's nothing in it. We know that.

And it feels amazing.

Well, congratulations, Ben.
Thank you.

Sadly, it is time to say goodbye
to Gordon.

Gordon, you are a legend
in our kitchens.

You're a legend on screen.

And, look,
your reputation precedes you.

But I think all you need to do is
be in a room with you

to understand that it's
because you really care about

the cooks in front of you.

Absolutely. Without a doubt.
And this is just the beginning.

And, honestly, the food being
this good so early on,

you're in for one hell of a season.

And the very best of luck
to you all.

Amazing. Thank you so much.

(APPLAUSE)

Although Gordon may be leaving us,

he's also leaving behind
a little surprise.

CONTESTANTS: Ooh!

Don't look too excited!

Hidden under
that slick-looking cloche

is the key to tomorrow's
challenge.

CONTESTANTS: Ooh.

Can I play this now?

(LAUGHTER)
MATT: Do it, do it.

Alright, one more time
for Gordon Ramsay.

Let's give it to him.

(CHEERING AND APPLAUSE)

ANDY: Come on, Gordon Ramsay.

So good! Lovely to meet you.

Thank you.
Good luck. Good luck.

Nice to meet you.

Thank you.
Take care, guys.

Bye!

ANDY: Yeah, Gordon!

Bye, guys.

ANNOUNCER: Tomorrow night,

their first solo cook
shows exactly what they're made of.

I'm trying to level up.
Everyone else is trying to level up.

And with a spot on Gordon's menu
up for grabs...

There's no better time

to break all the rules.

..get ready to be blown away.

Well done.

POH: It's just
an impeccable plate of food.

JEAN-CHRISTOPHE:
It is the celebration.

ANDY: What an absolute firecracker!

Captions by Red Bee Media