Original subtitles

SARAH: You're only as good as your last cook.

But yesterday,

this little tiny mystery box landed me in the bottom four.

Now it's a black apron day, so someone's going home,

and it's scary.

But this is my third time back in the MasterChef kitchen.

I have lots of memories of pressure tests,

so I have learned to really focus, stay in the zone and stay calm.

I can do this.

(CHEERING AND APPLAUSE)

Pressure test time. It's never fun. Let's be honest.

It's been a bit of a mixed bag for me over the last few weeks,

but I need to show that I'm resilient

and that I'm never going to give up, no matter what.

ANDY: Good morning, gang. CONTESTANTS: Morning.

It is pressure test day...

..which means, unfortunately,

someone will be walking out those doors for the last time.

Well, I hope you've all come ready to fight today,

because the mastermind behind this pressure test

is about to put you through the wringer.

This chef, he is living every cook's dream,

serving up home-grown produce from his very own stunning farm

to his family-run restaurant in Beaconsfield, Victoria.

Oh, wow!

The restaurant, it's one-of-a-kind.

It has held on to its Two Hat status for a grand total of seven years,

which is a massive achievement.

Wow.

Please welcome, from O.MY...

Oh!

..Blayne Bertoncello!

(CHEERING AND APPLAUSE)

Whoo!

DECLAN: Blayne from O.MY.

We had the service challenge at Blayne's restaurant,

back in season 15.

What an experience that was.

It was just such an amazing day, out on his property.

It's a magical place.

JUDGES: Hello. Hello, hello, hello.

How are you going? Welcome.

How are you, mate? Good, good, good.

You're in a bit of trouble today. (CHUCKLES)

Blayne, how are you? Good, thank you. Good, thank you.

Good to be here. Tell us what you do at O.MY.

Yeah, so, basically, we do ever-changing menus,

every single week, based on exactly what we're growing

in that season.

Wow.

And we do about a seven-course tasting menu,

just showcasing each item as best we can.

Well, Blayne, I love what you do, I love your food,

and I can't wait to see what's under there.

Go ahead, Blayne, show these guys what they're making today.

Alright, so, today, you'll be making...

ANDY: Ooh-whee!

Ooh, OK.

Wow.

Oh, wow. Wow.

That's so stunning. Oh, my gosh.

..my variations of strawberry and sourdough

with elderflower and balsamic.

Wow. Mm-mmm.

Well, guys, why don't you come a bit closer?

Have a look.

Oh, Jesus. Wow. Oh, my gosh.

That's beautiful. So stunning.

That's gorgeous.

AUDRA: It's a piece of pretty artwork on a plate, and it's floral.

There's so many textural elements.

Oh, my gosh, it's making my mouth water.

So, guys, would you like to try?

Love to. Golly.

Yes. Yes.

OK, so the sourdough variations here

is a sourdough pastry cream,

and we're using stale bread mixed into it.

The tuile, again, using some of the offcuts of the bread.

The elderflowers are fried in a little bit of batter.

RUE: Wow.

There's some balsamic gel.

There's macerated strawberries in there.

Also a whole strawberry sorbet.

And, um, to go with that, a little strawberry gum emulsion,

which is hidden underneath.

Wow!

The whole dish sort of ends up

tasting like strawberry jam on toast.

Yeah, it does. Mmm.

Oh, my God, Blayne, this is my kind of dessert.

It's phenomenal.

I'd have this every day.

It's really important to nail this dish today,

but I'm feeling a little bit more optimistic

because dessert is my vibe.

(LAUGHS)

Blayne, what do these guys have to look out for

when they're making this dish?

So, the pastry cream on the base would be the one

that's the sort of the most important to hold the dish up.

And actually, making it has a lot of points in it

where you could fail. (LAUGHS)

The sourdough tuile, that, as well,

the thickness of that's really important.

So any thicker than that,

and it would be maybe a little bit too much.

And then the strawberry gum emulsion has its challenges, as well.

TIM: This dish looks super technical.

There's lots of different elements on there,

and there's such a fine balance of flavours.

I mean, I use sourdough for my toasties,

but nothing like this.

Today, as an added challenge...

What?

..you will all be recreating Blayne's dessert...

..not once...

..not twice...

..but five times.

Ah! Oh, five.

Oh, my gosh. OK.

Oh, my God.

And you'll have to do it all in just two hours.

(TIM LAUGHS) Oh, my gosh. What?

We want consistency across the board.

The recipe, equipment and ingredients you need

are at your benches.

Whoever makes the dishes that bear

the least resemblance to Blayne's

will be leaving the competition.

Blayne, the floor is yours.

Your time starts...

..now! (CHEERING AND APPLAUSE)

They definitely threw a spanner at us with saying

we've got to get five desserts plated, not just one.

So, it's all going to come down to that execution,

definitely in that plate-up time,

to get all of these desserts looking beautiful on the plate.

RUE: I am feeling OK.

A little bit nervous because, um, these are things

that I normally make.

When you normally do things,

there's, like, an expectation from you.

And maybe I'm just putting that expectation on myself,

but, um, I really want to do well.

The first thing I need to do is my sorbet.

I get started on my simple syrup -

it's pretty much just sugar and water.

Getting it to a certain temperature and then bringing it down.

450?

We're using frozen strawberries whole

because we need the grittiness of the strawberries

to add to the texture of the sorbet.

When I tasted Blayne's, it was really soft and luscious.

This is the biggest element on the plate,

and I have to do five identical dishes.

So I have to get it right.

Oh, Jesus.

You got to push, yeah, Rue! Yeah, OK.

My strategy today is to try

and balance reading the recipe and also following my intuition.

I add my simple syrup into the mixer.

Mix everything together

until it's the velvety and smooth texture.

Stunning, Rue. Stunning.

(SARAH WHISPERS) THEO: Let's go, Sarah.

I've got my ice-cream sorbet in the freezer.

Moving now on to a very important step,

which is to make the tuile.

I remember Blayne's tuile...

..being really thin and crisp.

My tuile batter has come together,

and the recipe states that I must spread this

as thinly as possible on a baking tray

and repeat with any leftover mixture.

Because of this, I'm going to divide the mixture onto two baking trays...

..spread it as thinly as possible

to make sure I have enough for all five of those plates.

DARRSH: Good job, Sarah.

DEPINDER: Nice, Rue. Nice.

I have them in the oven, and I'm just keeping an eye on them.

I'm using a bit of intuition.

I really want to take them to that really dark-golden edge.

Guys, you're 30 minutes down. 90 minutes to go!

(CHEERING AND APPLAUSE)

JAMIE: That's it. Good pace, Tim.

Oh, sorry. Sorry, Sarah.

SARAH: That was close.

(LAUGHS)

Hi, Poh. You're absolutely motoring.

Hi Blayne. Hey.

It's all go, go, go, Poh. (LAUGHS) (LAUGHS)

Really working up a sweat. Oh.

I'm really just trying to stay ahead of the game,

just in case anything goes wrong... Yeah, yeah, yeah.

..I've got that buffer.

But I'm working on the sourdough tuile at the moment.

I've got the timer... (FAINT BEEPING)

That's not mine...is it? Oh, it's alright.

(LAUGHS)

Everything's on the go. I'm just getting my eggwhites now.

Blayne, how important is the tuile?

Uh, the tuile will be one of the most important parts

from a textural point of view, so... Yeah.

..yeah, really...really need to nail that one

and get the thickness right.

Yeah. OK.

Leave loads of time to plate because you want to be, yeah,

focused when you're doing that. Awesome. Thanks, guys.

Alright. Appreciate it.

Good job, Timmy.

SARAH: So, at the moment, I'm just working on my balsamic gel

and, um, just a little bit frothy on top.

So, when I blend it at the end,

I'm just going to make sure I don't have any of that.

ANDY: Blayne, I want to ask you.

Four different approaches. Yeah.

What one do you like the most?

So, I like Sarah's approach the best because I think

that she's actually following the recipe direct,

in the order it needs to be, while not getting too flustered on it,

and also moving it at a good patient, controlled pace.

JEAN-CHRISTOPHE: Absolutely. She's in her happy space, for sure.

Yeah. Yeah.

DARRSH: You're doing good. Just keep it up.

POH: Rue is tracking alright

because she's familiar with all the elements.

RUE: Oh.

And then, there's Tim,

who is literally sprinting back and forth from the blast chiller

and the fridge and his bench.

OK, we want super thin.

I'm worried that he's racing so much that he might trip himself.

SOFIA: That makes me so nervous. I know, but... Yeah.

So nervous.

So, Audra was, like, on top of things,

but I feel like she's falling a little bit behind.

Plain flour, sugar, canola oil and eggwhites and blitz for 30 seconds.

LAURA: Audra is a bit far behind.

Mm-hm.

These guys put their tuiles in about five minutes ago.

Getting there, slowly.

THEO: Keep going, Rue. RUE: OK.

And she's only just making her batter now.

30 seconds. Seven to...

To survive this pressure test today,

I really just need to keep really focused.

I've got to follow that recipe to the T.

BEN: Keep going, Audra.

I'm running behind?

Everyone has got the tuile in the oven...

..so I've really got to double my speed and get cracking.

SAMIRA: Great work, Audra.

Damn.

Oh, got two lots.

I think she's realised now.

Good girl, Audra.

Time is flying, everyone! You got one hour to go.

(CHEERING AND APPLAUSE)

DEPINDER: Oh, beautiful, Rue. OK.

Oh.

DECLAN: Yeah, she did hers nice and thin over two trays.

DARRSH: But Tim put all of his on one tray.

LAURA: Oh, no. Instead of spreading across two.

Ah.

JEAN-CHRISTOPHE: There's only one. Just one.

BLAYNE: Just one.

Just want to try. It's gonna be thick.

It's gonna be thick for sure.

If he can make three portions, he'll be lucky.

Good luck to him.

JEAN-CHRISTOPHE: There's only one. Just one.

BLAYNE: Just one.

It's gonna be thick. It's gonna be thick for sure.

TIM: My tuile's out of the oven.

It's got a really nice golden colour like Blayne's did.

Now I'm rereading the recipe,

and it says, "Repeat with remaining mixture."

Was I supposed to divide the tuile mixture over two trays?

I've got all mine on one tray.

They've only got...

I'm a bit confused. It's super...it's super thin.

BEN: Just think how his looked, Timmy.

Yeah.

Just think how his looked, mate. I mean, that's thin.

Yeah, then...

Yeah, I'm just going to trust my gut.

I don't think I've got enough time to be able to redo all this.

I just have to trust my gut and keep going.

LAURA: Great work, Audra. Keep up that speed.

Audra. AUDRA: Hey.

How are you travelling? How are you?

I'm good. Travelling alright, actually.

Um, yeah.

What happened with...what happened with your tuile?

So I put all of it on one tray.

So, I just chucked some onto the other tray

and thinned it out. Yeah.

Um, I don't want to be the bearer of bad news...

Am I behind? ..but you've fallen behind, yeah.

You've just got to find another gear. OK, alright.

OK. Good luck.

Good luck, Audra. Thank you. Thank you, guys. Thank you.

THEO: Looks like good bread, Rue.

RUE: Did you make it? Yeah.

(CHUCKLES)

SARAH: Just starting on my pastry cream now.

So, just, uh, really need to stay focused and keep on top of it all.

The sourdough pastry cream is the base of this dish.

It really holds everything together, both in flavour,

but also as the structure of the dish.

Blayne's pastry cream was velvety,

creamy and had the right amount of sourdough flavour coming through.

To achieve that,

I mix together sourdough and milk...

Oh.

..and allow it to infuse.

Infuse.

SARAH: Once it's infused...

..I add in all of the ingredients

into the pot, and I'm going to start to cook this.

"Transfer..."

"..then lowering it as it starts to thicken,

"bring the mixture to 85."

JEAN-CHRISTOPHE: You know how to cook your cream pat, yeah?

RUE: Yes, yes. Right.

You know what you want in terms of texture?

Yeah. Right.

Thick. Right.

Yeah.

Because when they're heating it,

and if they're not heating and stirring well,

and they're getting it over temp and under temp,

and they add it over the eggs, I reckon they might...

Curdle it.

I can really smell the bread.

We'll be able to taste if the eggs cook too much.

Yeah, yeah.

DEPINDER: Looks nice and smooth and creamy.

LAURA: Yes, Sarah. DARRSH: That's it.

(CHEERING AND APPLAUSE)

It's looking nice. The texture is looking good.

Tastes good. Got to get this to chill down.

So, um, whisking in my cold butter.

I'm really happy with my sourdough pastry cream.

It has that beautiful, creamy, delicious texture.

SAMIRA: Keep pushing, Audra.

RUE: Ooh!

Damn. I'm getting some muscles.

(CHUCKLES)

I've been known to make some good desserts in this kitchen.

Pastry cream is something that I've also made a few times.

DARRSH: You've done this before, yeah? Trust your instincts.

DECLAN: Hers is so much thicker than anybody else's.

Yeah. LAURA: Yeah, hers is very thick.

So, I'm looking at my pastry cream and something's not right.

Oh! Sorry.

When I added the butter, it went thick really quick.

That's never happened to me before.

I taste it.

It tastes fine.

Ooh.

I think I should be OK.

Great work.

That's it. Keep that hustle going, alright?

Yep.

Pretty simple here, crew. Five perfect plates in just 45 minutes.

(CHEERING) Let's go, guys.

OK.

Strawberry gum oil.

Glucose.

I need to move on to my strawberry gum emulsion.

Strawberry gum can be quite powerful,

so it really needs to have that right balance of flavour.

It's really floral and fresh.

First, I take my strawberry gum leaves.

I add them to my mixer with some oil and blitz until this is infused.

Now I have to slow down and bring everything together.

LAURA: Slow and steady.

Because if I pour the oil too quickly,

this emulsion will split.

Is this an important bit? Yeah.

This is the pouring. Yeah.

She's doing it well, though.

Slow and steady. Yeah.

I've been trying to stay calm throughout this entire cook.

WOMAN: Slow. Slow. Slow.

But right now, my heart is racing.

I only have one chance to get this right.

Oh, it looks good, Sarah. Great work. That's all good.

Yeah, good stuff. You're a weapon. Good emulsifying.

My strawberry gum emulsion is so beautiful.

It smells and looks like Blayne's.

Nice.

Now there is 40 minutes left on the clock. I feel very focused.

I'm pushing through the elements and I'm staying on track.

Nice work, Sarah. That looks really good.

AUDRA: Emulsion is so foreign to me.

I'm just looking at the recipe and just reading it word by word.

Chef, can I ask you a question?

So, Chef, my emulsion's really thin. Yes.

Is there any saving this?

Let me have a look, maybe.

Does it say in the recipe the thickness that it should be?

Yeah, that's... That's really thin. That's really thin, yeah.

OK. Alright.

Alright.

My heart is sinking lower and lower and lower.

I feel like my time in the competition

is slowly slipping away.

Hm. How am I going to do this?

The pressure's on.

You have 30 minutes left.

ANDY: Let's go, everybody! Final push here.

Let's go, guys!

I've got such little time left.

I really need to turn this around.

The emulsion's just not emulsifying.

Has it split? Yeah.

ALANA: It's a real pressure point here

with this strawberry gum emulsion.

I can see that Sarah's actually nailed hers.

But the other three are really struggling.

LAURA: How's that looking, Ruth?

Like liquid.

They're all stirring too fast.

They're not allowing the first bit to incorporate.

So the egg, the glucose,

they're just not incorporating that first.

Like, you would...

It's a mayonnaise... Yeah, of course. ..but it's a sweet mayonnaise.

It's a hard one.

Just keep going. Don't worry. I gotta.

Can't go home like this. Seriously.

If they can't get that strawberry gum emulsion on the plate properly...

How much of...

..the whole balance of the dish could be really thrown out.

50g of glucose.

Where's my glucose?

Anyone seen my... Oh, there it is.

I've still got half a jug of the strawberry gum oil.

I'm going to use it and make half a batch.

If she doesn't get it right this time, that's it. Yeah.

LAURA: Tim, just think about it.

SNEZ: Can you redo it?

Uh, no, I don't have enough, um, oil.

I'm starting to get worried.

I cannot serve this split emulsion on the dish.

It'll send me home.

I don't know if there's a way I can fix it.

Think about what happens when you split a mayo.

Um...

I am in this competition for a couple of reasons.

One, to show my boys about resilience,

not giving up and following your dreams.

But I'm also back for me.

OK.

Um, let's see.

Just to build my own confidence in cooking back up again

and show that I still belong in this beautiful building.

I need to trust my intuition on this.

So I'm going to add two egg yolks,

a little bit of xanthan gum and a spoonful of glucose.

May work.

I turn on the mixer...

..slowly start drizzling the split emulsion back in...

Push, mate.

..and I'm just hoping for the best.

Yes, Timmy.

Come on. (CHEERING)

Yeah!

It thickens.

Yes!

I cannot believe this has worked.

I've saved this emulsion.

You bloody beauty!

I think he got it.

Problem sorted. Problem sorted, yeah. Good.

(SHRIEKS)

Are you happy? Yes.

Awesome. Love your work.

Keep that pace going.

Come on, Rue. Let's go.

Oh, I'm so jealous.

Concentrate, Rue.

(RUE GROANS)

Rue, ask him how he fixed it.

Rue, Rue.

Ask Tim, Rue. Tim, how did you fix it?

Pour it into a jug, add a couple more egg yolks,

a little bit of xanthan gum and a little bit of glucose.

And then just drizzle that back in nice and slowly.

OK.

Speed five. It'll work.

Feeling good.

I think I've just got to muscle on.

I've got two more elements, just two more elements

and then I can start plating up.

Ooh!

I'm just watching this emulsion and...

Oh.

..it's still split.

(SIGHS HEAVILY)

Oh! That's crap.

I'm in such a panic mode.

My emulsion is whack.

No, like, no, this can't, like, this cannot be happening to me.

I just have to move on to my other elements,

otherwise I will not even have one plated dish.

OK, guys, leave some time to plate. 10 minutes to go.

My elderflower crisps. They're looking beautiful.

The batter is really fine.

And I can still see the flowers, but they're super crisp

and I need to quickly finish up my balsamic gel.

I want to blend this into a smooth puree.

It's thick.

I think so. Yeah.

I've got five dishes to get out, that all need to be consistent.

I remember Blayne's dish looks like a blooming flower on the plate.

I'm weighing out my pastry cream. I need exactly 25g.

I add in a teaspoon of the strawberry gum emulsion on top.

TIM: Last few minutes.

Biggest concern is with the thickness of my tuile.

But I have to get these on.

They're going to add that real crunch factor

that the dessert needs.

(EXHALES SHARPLY)

RUE: Ah, Jesus.

My pastry cream is quite heavy and thick.

I'm using all my guns to squeeze that pastry cream out.

Something's just not right.

Ah, it's getting worse.

Oh.

Something's just not right.

My pastry cream is quite thick.

I am very concerned.

It's pretty much like the base and the foundation of that dish.

On top of that, my emulsion is still split.

The textures will be completely off, so I am a little bit worried.

Oh.

LAURA: This is chaos.

(ALL GROAN)

That's liquid. That is not a gel.

AUDRA: Oh, no, that's not right.

This is not the right consistency.

There is absolutely no time to fix that.

I still want this balsamic component to be on the plate,

so I decide to change the way I plate.

I start off with piping out the sourdough pastry cream

to create a little moat in the middle of the plate,

so that the balsamic gel doesn't run.

There's a high chance I could be in trouble and going home.

Times are running out. Three minutes to go.

Yes, Rue. Keep going.

RUE: This looks nothing like Blayne's dish.

I'm just hoping the flavours are there.

You need to finish in 10...

(OTHERS JOIN IN) ..nine, eight,

seven, six, five,

four, three,

two, one.

That's it.

Oh, it's done.

I think I've got all elements,

whether they're in the state they're supposed to be, I don't know.

So I'm really worried. I really am.

Just a little bit emotional because I make desserts.

And it would be such a bummer to leave on a dessert, you know.

But I think I just put so much pressure on myself.

If I do leave today, I will leave with my head held high,

but hopefully, um, that's not the case.

Yeah.

Hi.

Hi, Sarah.

Wow.

I'm shocked as well!

POH: Holy moly.

SOFIA: Alright, you can finish your dish now, Sarah.

Thanks, Sarah. These look incredible.

We're gonna taste them. Awesome. Enjoy.

BLAYNE: I think all the little elements look

really, really lovely from, from just looking at it.

This is really close, if not perfectly,

to what mine is in every single way.

Especially with the amount of time and the amount of pressure

and all the things that had to go right to achieve that

is very, very impressive.

I think looking at your plate, Blayne,

the fact that you've completely polished that off!

That is the ultimate compliment.

And can I just point out the detail?

Look how perfectly she's fried these little flowers.

You still see the stem and the separation of each little bloom.

It's so beautiful.

I think the lovely thing for me is

that beautiful brightness of the strawberry sorbet.

That really does play against that kind of bubble gummy flavour of

the strawberry gum.

And then it just all gets pulled back

by all of that kind of bready goodness

that you've got from your sourdough tuile.

She should be so proud.

She is so calm.

It was a delight watching Sarah cooking.

And she came up on time with something

which is, for me, impeccable.

AUDRA: I was behind throughout the entire cook.

So many things went wrong.

Audra.

Now presenting my dish, I am actually freaking out.

I'm pretty certain I'm going home today.

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Voila. Thank you. Amazing.

Enjoy. Thanks, Audra. Well done. Thank you.

Thank you.

Guys, what do you think of Audra's dishes?

Pretty on point.

Yeah, there's a lot of consistency in the plating.

Some of the best quenelles done to start with.

The only thing that is missing is really the balsamic gel.

So obviously that's fallen short. And it's liquid.

Wow.

What a stunning effort from Audra.

I thought she was in trouble.

This is the thing that is so fascinating about pressure tests.

I think the most outstanding thing for me is that sorbet.

It is deep with the colour of the strawberries.

Really punching with strawberry flavour.

I love the sourdough pastry cream.

I think texturally and flavour-wise it's absolutely spot-on,

comparing it to yours. Yep.

I really, really love how Audra adapted the dish

because of the mistake with the balsamic gel.

It was really clever and it actually saved everything there,

and it was really good for her to do that and think about that.

Everything else apart from the balsamic was, to me, almost spot-on.

Amazing.

Very, very happy for Audra

because I think at one stage she pretty much

had one foot out the door, she thought.

Yeah.

And to come back and produce a plate of food that looks and tastes

so close to yours,

she's a danger in pressure tests, I say.

Here he is.

I'm worried about the thickness of that tuile.

And just that delicate finesse.

Mine doesn't look as beautiful as Blayne's did,

but I'm hoping for the best.

SOFIA: Two, three, four, five.

Thanks so much for that. Thanks, guys.

Enjoy. Thank you, Tim. Thank you. Thanks so much.

Uh, maybe some obvious differences, but what do we think?

Um, I think the tuile is a little bit thicker.

It is on the heftier side of the scale,

but so is everything, in a weird way.

So maybe the balance is still there.

Thank you.

The sorbet is vibrant. It's delicious.

It's fresh, it's stunning.

The creme pat I think is top.

But this is where I'm sitting on top of the fence.

I am particularly not impressed with the strawberry gum emulsion.

Mm-hm. Yeah.

It's like eating margarine.

Like he's tried to get it back so, so hard

and he's probably gone too far. It's really stiff.

Because he's added overload of glucose,

more egg yolks and also some xanthan.

The flavour is well off. Mm-hm.

The emulsion did taste pretty much kind of like egg.

Yeah.

It lost its strawberry gum flavour there.

But well done for him adapting and trying anyway

and pulling something out of the hat to get it on the plate.

This is a dish of textures.

Obviously he had a bit of a struggle with that strawberry gum emulsion,

but I think where it starts to fall apart a little bit is,

of course, the tuile.

Yes, they're a bit thicker,

but he's also probably plated twice the amount of tuile

you have on the plate,

so it's almost quadruple the amount of biscuit on the plate.

Yeah, yeah.

You look around everyone's plate and there's still so much of it left.

Yeah.

I've got a little door wedge.

Unfortunately, when you get a big piece like that,

it's an overload of sweetness

because it hasn't been taken really nice and dark

where you get that nutty characteristic

that really accentuates that sourdough flavour in there.

There are positives and negatives to this one.

We're just gonna have to see where big Timmy ends up.

Hi, Rue. Hello, Rue. Hi.

I really feel like this pressure test

was supposed to be something that was made for me.

And I just feel like I've really let myself down.

Hopefully, there is enough in the dish to save me today.

Thanks very much, Rue. We're going to taste your food.

Thank you so much. Thank you, Rue. Thanks, Rue.

Oh, wow.

The strawberry sorbet is legit.

That's going off your pass any day of the week, I reckon.

100%. It's unbelievable. Yep.

And then again, how well she has baked these tuiles.

They are absolutely perfect.

I love them, I love them, I love them.

I love her elderflower.

It doesn't taste of oil at all.

You can actually still taste a little hint of bitterness

from the elderflower, which is really nice,

but I think where she's fallen short most

is her sourdough creme patissiere is definitely overcooked.

It's almost got sort of like a bechamel-y flavour to it.

Yeah.

And also can't really see or taste the strawberry gum emulsion.

Mm-hm. Yeah.

In this, in this regard, I think she just got in her way a little bit

by the looks of it.

Obviously, no emulsion, really,

um, because it split.

I think that liquid has just kind of dissipated

into different parts of the plate.

And I honestly couldn't taste it at all.

I'm really gutted for Rue because I, I know how much she wants this,

and I know that when she doesn't put herself under immense pressure,

that's when she absolutely shines.

Blayne, how do you reckon they went?

I thought you did an absolute fantastic job.

I was really impressed by the passion you guys cooked with

and the care you put into all of the ingredients.

And, you know, these are all very special things to me.

So it was beautiful that you put that much attention into it.

Yeah, well done. Incredible.

OK, guys, put your hands together for Chef Blayne Bertoncello.

Oh, Sarah...

Are you alright? I'm shaking.

Before we get into the nitty gritty,

we want to take two of you off the table.

Sarah. Well done.

Wow.

All five of your plates would have fit right in at Blayne's restaurant.

Wow. And...

..Audra.

Your sorbet was the best of the day.

No. Yes!

(APPLAUSE)

I did not expect that.

You're both safe.

Now, that obviously leaves Rue and Tim.

Yeah.

I know you know that wasn't an easy cook for either of you.

Yeah.

And even though there were elements we loved on your plates...

..one of you served us desserts

that had flaws that were tricky to overlook.

I'm sorry to say those dishes were made by...

..Rue.

Yeah.

Yeah. You're going home. I'm sorry. Yeah.

(SOBS)

Rue. Quel dommage. What a shame.

You know what? You are unique.

You've got the most amazing spirit.

And for me, I believe you are a ray of sunshine in any kitchens.

Bonne chance.

Thank you so much, Chef.

I'm very honoured to have cooked for you guys.

Like, you know, just being called back

among, like, such amazing chefs

made me realise I'm also part of the great people.

Yeah. Yeah.

Absolutely. Yeah.

Laura, it seems like you've really bonded with Rue.

What's it going to be like without her?

I didn't think I'd get this emotional. Um...

Oh. I've gotten to know Rue in such a short time,

and she's been so good to me,

and she doubts herself a lot, but I don't think she has to,

because she's so incredible at what she does.

And she should walk out with her head held very, very high.

And it'll be very exciting to see what you do next.

Thank you, Laura.

ANDY: It's time to say goodbye.

Yeah. Thank you.

(SPEECH DROWNED OUT) You did so well.

I am very proud of myself

for even putting myself out for a second time.

Go get it.

I have learned - I am talented, and I am skilled.

And I'm hoping I've left my mark here.

(CHEERING)

Give it up for Rue, everybody.

Hopefully, one day, everyone will be coming to Rue's Dessert Bar.

ANNOUNCER: Tomorrow night...

Ding-ding-ding-ding!

..it's time to get their skates on...

Let's go. Whoa! Stay out of the way.

..because this MasterChef fan favourite...

Oh, my God. The team relay.

Changeover starts now!

..is action-packed.

Where am I going? Where am I going?

Oh, my God, the pressure is on.

I did not even get enough time

to understand the whole dish.

Oh, no!

Oh, man, I can't watch this!

Captions by Red Bee Media