Original subtitles

LAURA: Sweet Week continues.

CALLUM: Who's your guess, Lozzy? What chef are we going to get in?

Is going to be Darren Purchese? Is it going to be Zumbo?

I'm still hopeful it's Ian Hewitson. (LAUGHS)

Somehow I've ended up in an immunity pressure test.

It'd feel so good to get immunity today,

just to beat these three.

A good cake.

I'd love to make a cake. A wedding cake?

Yeah.

If I can beat those three, I can be here at the end.

(CHEERING AND APPLAUSE)

ANDY: Oh, my God.

Hello, hello, hello.

Poh! Is this a Jamface market stall?

Surprise!

If you didn't guess it already, this pressure test is set by me.

That's the clap!

(CHEERING AND APPLAUSE)

Ah, shit!

You guys, I have been dreaming of this day forever.

I'm so excited, my heart is beating out of my chest.

This feels comparable to one of my wedding days.

I've never set a pressure test before

and Sweet Week is just the most perfect time.

Laura, excited that it's a Poh pressure test?

Very much so. I love Jamface.

I've had a few Milly Fillies and pies in my time.

Ah!

So, yeah, this is going to be so good.

Andre, mate, your face says it all.

What are you thinking right now?

I've eaten a lot of Poh's, uh, pastries.

I've paid for them, full price.

(LAUGHTER)

But in terms of cooking those pastries today,

how does that make you feel?

Could be a slight problem. Yeah. (LAUGHTER)

Um...

Last time, pressure test was something

that I found excruciatingly difficult.

I don't find pleasure in baking,

so that's my expectation going into this challenge.

Alright, are you guys ready to see what you're making?

LAURA: Yeah. Yeah, let's do it.

'Cause it's about to come through those doors.

(CHEERING AND APPLAUSE)

(EXCLAIMING)

What have you done, Poh?

CALLUM: Stitch-up.

It's a stitch-up.

That's right. You'll be recreating three of my desserts.

These are among my absolute favourites that I make at Jamface.

Do you want to see what I've brought in?

Yeah. Let's do it.

Absolutely. The first is my...

..Milly Filly. Yes!

(CHEERING AND APPLAUSE)

Poh's Milly Filly are that good at Jamface

that I happily will line up on a Saturday morning,

before the stall is even opened,

just so I can get myself a Milly Filly.

Next up...

..my...

..Rhubarb Lily Tart. Ooh!

Nice. Ooh, that looks good.

Pretty. It's beautiful.

Yeah.

And last but not least, my...

..Christina Cake.

(LAUGHTER AND APPLAUSE)

(WHOOPING) You're bad!

CALLUM: You were asking for cake. I did ask for a cake. I did.

Far out, Poh.

Are you insane?

I do this every Saturday,

like, times 30. A million.

(LAUGHS)

This is what makes Poh such a force.

Like, this stuff is incredible.

It may look simple on the outside, but there is a devil in the detail.

Are you ready for a taste?

LAURA: Yeah. Yes, please.

OK, the first thing I want you to taste is the Christina Cake.

So, the Christina Cake is this cake that I made for my mum.

I forgot that it was her birthday,

and I had two hours to smash out a cake.

So it's achievable. (LAUGHS)

So it's achievable.

It's a really feminine,

fragrant cake, full of the perfume of strawberries and lychee.

The pressure point is the height,

and in total, the cake needs to be about 11cm in height.

If it's not reached that,

it means that you've probably knocked too much air out of it.

The texture of the sponge is super soft

and dissolves in your mouth.

(CHUCKLES)

I have never done a successful cake before,

so I'm a little bit worried.

OK, next, I'd like you to taste the Rhubarb Lily Tart.

Me and the Rhubarb Lily Tart go back a long way.

So, that pastry shell is actually from my finale,

a pressure test that I did that I failed dismally at.

And the rhubarb is something

that I attempted in season one, as well, but failed dismally.

So, that's something that I worked on later on

and redeveloped.

That's why I always tell you guys,

even if something's failed, like, always keep it in your pocket.

It's so delicious. Like, it looks like it's going to be crunchy,

and then it just melts into your mouth like stewed rhubarb.

It's pretty incredible. Yeah.

And last but not least, let's taste the Milly Filly.

So, with the Milly Filly, the first time I went to Paris

and I tried a mille-feuille for the first time,

it was such a life-changing moment because I understood

what really good fundamentals of pastry is about.

And that is caramelise your pastry.

So, the Milly Filly looks really simple,

but you want to cook that right to the edge

so you do get that hint of bitterness, and you want

that colour, even through every single layer.

There is also a fine line

between caramelised to the edge and burnt.

(LAUGHTER)

So three jaw-dropping desserts.

You will have...

..just three hours and 45 minutes.

CONTESTANTS: Ooh!

(LAUGHS)

The recipes, equipment

and ingredients you need are at your benches.

Whoever recreates all three of Poh's dishes the best,

in look and taste,

will win immunity from Sunday's elimination.

Whoo!

Are you ready?

Yes. CALLUM: Let's do it.

Your time starts...

..now! (CHEERING AND APPLAUSE)

BEAU: Three different dishes - I did not expect that.

I thought one, you know, would be enough.

Um, yeah, it's going to be tough.

Is that a tiny, tiny egg, Callum? Yeah, these eggs are freaking tiny.

Yeah, these are so little. Are your eggs usually tiny, Poh?

It is the most bizarre feeling.

Like, I've been a fan of Poh since season one.

Like, who hasn't, right?

I've competed against Poh, back in season 12 in Back To Win.

I cooked alongside her.

I've watched her make these beautiful pastries,

but here we are, season 17,

and she's finally setting her own pressure test.

It's a bit of a cool moment.

I really admire Poh.

I have so much respect for her and what she's done.

To be able to recreate her dishes is an absolute privilege.

The first element I need to crack onto is my chiffon cake.

A chiffon cake is probably the lightest,

fluffiest cake you could ever have in this world.

It's just like air. It's delicious air.

I need to start whisking my eggs, my sugar, my coconut milk,

some salt,

and the lychee liqueur to get a really nice little batter going.

Once you've added your meringue into the batter base of the cake,

the texture should be like mousse.

It should be airy, like a beautiful, soft, pillowy cloud,

and mine is looking exactly as it should.

It's not just perfecting one dish - it's perfecting three.

In classic Poh style,

there's just, you know, too much to do and never enough time.

# Say a little prayer for you. #

Today, knowing that Poh's set the challenge

is quite comforting for me.

It's a celebration of her passion, her success,

the reason why she's a judge on MasterChef Australia

and the reason for all of her success.

Yeah, yeah, I feel more comfortable with these dishes.

Not some crazy, wacky dessert.

But sweets aren't my forte.

My mentality today... (CHUCKLES)

..is to finish the challenge without dropping on the floor

in a...in a mess, and try to put up something nice.

This is beautiful, sophisticated, delicious, light,

technical desserts.

But again, it's a long haul.

So, just got to consistently keep going.

So I make my batter for the chiffon cake.

It's nice and light and airy.

And now I flour my tin and just give it a bit of oil

so it pops out perfectly at the end of the bake.

Oh, Andre. No!

SARAH: Andre, are you reading a recipe?

No, I'm actually making sure it doesn't stick.

OK.

It's a triple making sure.

THEO: You do you, Andre. Thank you.

I read about it. You don't put oil on these tins.

I think he's following his instinct. But you don't do that.

Poh, you are peak adorable right now because you've got

so much empathy for these guys.

What's going on in that amazing brain of yours?

Just, like, major overwhelm.

I don't know, I'm having this, like, little out-of-body experience.

ANDY: But when you described where these dishes came from...

Yeah. History. ..history!

When you were a contestant, season one.

Yeah.

That was a long time ago, mate. I know.

So these recipes have been tried and tested, developed.

And now, to see them end up back in the MasterChef kitchen,

that must be so special. It's all that.

It's so, so special.

I do feel so honoured that...

..that they're...they're doing this.

Also, I don't want to underestimate how hard this is.

I think they're going to find it harder than they think.

Because as much as we've tried to give them

a lot of help through the recipe,

there is so much deftness of touch. Yeah.

Every element has to be absolute perfection.

Yeah.

CALLUM: What are you doing that butter for, Lozzy?

What am I missing?

There's 107 steps.

(GROANING)

But at the end of the day, the reward is sweet

because someone is going to gain immunity off the back of this cook.

Yeah. Absolutely.

See what I did there with the 'sweet'?

I did, I did.

DECLAN: Beau-y? Yeah.

Just keep motoring, mate. I will, mate.

ALANA: You're doing really well. Cheers.

Don't get distracted by my good looks up here, mate.

(LAUGHTER) Alright?

It's very hard. I know.

Very hard thing to do.

I don't eat desserts, but it's kind of weird

that my top dishes have been desserts.

Yesterday, the tiramisu was my best dish this season,

and I think I'm doing well with desserts because I feel

like I have something to prove there,

and I put a lot of energy into it.

So, hopefully, I can really harness that energy.

My chiffon cake, it's in the oven.

So, I'm doing my rough puff dough for the Milly Filly.

POH: Beau-y! ANDY: On the rough puff!

On the rough puff. How are you? I'm rough puffing this.

How's it going? Hopefully it's not too rough.

Well, it's a first for me, really. Yeah.

So, I'm just trying to read as I do it.

Yeah. If you just follow the instructions

as to what to look for visually...

It should still look slightly marbled.

There you go. There it is. Ah.

How does the cake sit? Mate, the cake's in.

Yeah? Was that...was that pretty easy?

Yeah, yeah, but it's, um...

I haven't done that before.

Ooh! Is it good?

Nice rise.

That's the best pop so far, I reckon.

Best chiffon pop so far.

Dessert queen.

Is that how you do it? Ha-ha!

I just want to say sorry, but you've got three hours to go!

(CHEERING AND APPLAUSE)

Three hours to Poh?

Andre. Hey, Andre.

Hello. How are you going?

Good, thank you. Yeah?

I'm enjoying this so far. Lovely.

Yeah, you look more comfortable. You've got a very

different energy about you, which I love. Yeah.

Yeah? How are you going with your cake?

Cake is in.

Should we have a look? Looks quite nice.

We've done it to everyone else. I've got 21 minutes. 170.

Did you...?

I can see that you have floured and buttered the sides.

Did you? Yeah.

It wasn't in the recipe. Yeah, exactly.

What's wrong with that? Because it's a chiffon cake.

I can see that you have floured and buttered the sides.

Did you? Yeah.

It wasn't in the recipe. Yeah, exactly.

What's wrong with that? Because it's a chiffon cake.

So what you want, right... Yeah?

It's always aluminium, and it's got those little legs on it.

Yeah. And you never butter and flour it...

Is that right? ..because you want it to stick

maximally to the sides, because it's such a light cake. OK.

And it's the crust that keeps it together. Yeah?

So, I reckon you're going to be about 2cm short.

2cm short on that guy? Yeah.

Because I put the flour in there, you reckon?

Yep. It's holding it back? Yep.

Interesting. Yep.

Good little lesson for you early is, like, just follow the recipe.

Stick to the recipe? Yeah.

Yeah. Crazy, eh?

(LAUGHTER) What a novel idea.

Today, we're doing three of Poh's pastries.

Poh says flouring my tin could affect the rise

and the crust of my chiffon.

That's the first thing I've done wrong today -

didn't read the recipe.

The recipe didn't tell me to do that.

If I want to win immunity,

I'm just going to concentrate on reading the recipe

and doing what I'm told by it.

JEAN-CHRISTOPHE: Alright, guys, keep pushing, please.

Two and half hours to go.

(CHEERING AND APPLAUSE)

Are you enjoying the cook, Callum? I am, actually, yeah.

There's this, like...

I have this weird desire to not, like, let you down, you know?

Like... Aw.

That's so nice.

It's a slightly strange feeling having a pressure test set by Poh.

I'm often a customer at Jamface.

It's a little bit more relaxing, I must say, you know,

having a lovely coffee and a...and a pastry

with my wife and kids on a Saturday morning

than what's happening right now,

but, um, still kind of cool challenge.

The chiffon cake's cooking.

The rough puff is in the fridge, resting.

It's time to get onto this rhubarb for the Rhubarb Lily Tart.

There is so much care and time and knife work

to get that lily, kind of flower appearance,

that it's going to take a while.

How's your rhubarb cutting going, Loz?

LAURA: Slow and steady, Cal. Slow and steady.

Yeah. How's yours going?

I'm probably finding it less fun right now

than I imagine Poh finds it.

With making this rhubarb lily,

it's not just a matter of cutting the rhubarb into equal-sized lengths

and popping it in the ramekin, and away you go.

Every bit of rhubarb gets used,

so you kind of cut it into the curved bits and the flat bits.

Some of the flat bits stay flat,

some get cut into, like, the little stamens for the inside

of the flower.

They've all got to be, like, individually put

into vanilla sugar and then individually

put into a ramekin in, like, a flower kind of pattern.

Oh, I would suck at this. I don't think so.

What? I don't think so.

It is, like, the most hectic rhubarb preparation I've ever seen.

How much you got this one on the menu for, Lozzy?

How much? Yeah. Good food cost on it.

Labour... I mean labour costs.

Labour costs, through the roof.

This cook is so hectic.

I'm through more than half my time,

and I've got less than half of my elements done.

I still need to do rhubarb lilies,

all the elements for the chiffon cake

and the orange pastry cream for the Milly Filly.

How's it looking, Cal?

Oh, it looks like it's gonna hit the top of that tin.

Pretty close. Give it a cheeky couple of minutes.

BEAU: Beat you, Cal.

(LAUGHTER)

SNEZANA: Yeah, Beau!

I'm up against Team Adelaide.

So we've got three people who have seven restaurants between them.

Little old me, from Country Vic, firefighter.

Life for me, since I left the MasterChef kitchen,

has been different to a lot of the others here.

I went into firefighting. I didn't go into food.

What I love about food is the way it connects people,

shared pleasure.

Just growing food, and then sharing that

with your friends is what it's all about.

I'm definitely the underdog,

so to come back, up against people who do cooking

as a career is kind of daunting.

But I want to show people that the country firefighter

can make MasterChef-worthy food.

SNEZ: Looking great, Beau. Thank you.

You did so good.

JEAN-CHRISTOPHE: How are you? Chef, I'm well. How are you?

So, tell me, where are you up to, Laura?

I'm up to my puff pastry.

Now I need to roll these to 4mm,

and then cut them into their rectangles.

You got the right size, yeah? Yes. And then bake it.

My rough puff for the Milly Filly has come out of the fridge.

I need to roll it again to get it nice and thin,

and then cut this into perfect shapes before baking.

Wait, I'm so confused.

I have grown up in a building family.

My father is a builder-carpenter.

My brother is a builder-carpenter.

So I am surrounded by men in my life

who measure things twice and cut once.

25cm by 45cm.

My brain's just not working.

I can't use a measuring thing for...

POH: No, that's inches, lady.

So, 25... Oh, shit.

..by 45.

Oh, 'cause you bake them whole and then you cut them?

Maybe I do. What a dum-dum! OK.

How can a builder's daughter not use a ruler?

We've measured.

We have one perfect rectangle,

which we're going to cut post-baking.

There is enough rough puff to go around.

I'm just glad that it's not a block.

There you go. Have some dough. GANTRY: Oh! (CHEER)

Oh-ho-ho-ho-ho! Good catch.

Oh, my God.

My rough puff is in the oven.

The next step is, like, a stable potato or something.

A potato... I don't know.

It's a tart shell for the Rhubarb Lily Tart.

So I need to pulse this dough until it's sandy.

And then, you put the egg in, and you pulse it again.

It should come into, like, a rough ball.

You need to work fast, and you need to not overwork the dough.

The hard thing with cooking these tart shells

is getting the right thickness.

If it's too thin,

it will be really hard to fill without it breaking,

and if it's too thick, it just won't have the right texture.

DEPINDER: I'm watching these guys,

and Callum and Beau are neck to neck at this stage.

Beau, he is cool, calm and collected.

But I'm a little bit worried - from what I can see,

Callum's tart shells are a little bit thick,

and I feel like he's rushing this whole process.

CALLUM: To be honest, I've sort of lost all track of time,

so I don't really...

..I don't really know how I'm going for time, but, um...

Uh, I'm just pushing on

as methodically and as quickly as I can.

I seem to be keeping pace, I think. Like, Andre's way behind.

(SPEAKS INDISTINCTLY)

Monsieur Andre, you look like you're a little bit behind, yeah?

Am I? OK.

So I think you need to speed up a little bit.

Alright, alright.

I feel like I've been cutting rhubarb

for a good 10 minutes, and I look up at the clock,

and it's been 40 minutes...

(EXHALES)

..cutting rhubarb like an apprentice.

Fire me!

I was just trying to read the instructions.

Too much, to be honest with you.

I don't have intuition on this. I have to stick to the recipe.

I started deviating a little bit.

Back to the recipe, word by word.

I now need to hustle, get the time back

and get onto the rough puff.

Let's go. Yeah? Yeah.

Don't be silly with your Milly Filly!

You've got 1.5 hours to go!

(CHEERING)

Come on, guys, you've got to start powering on.

Pick it up!

"Six whole eggs..."

CALLUM: So I've got the pastries in the oven.

Um, rhubarb's chilling.

Um, the chocolate pastry tart shells

are in there baking at the moment as well.

I'm now working my orange pastry cream.

(TIMER BEEPS)

My tart shell timer from my table of timers goes off,

and it's time to get this tart shell out.

They've puffed up a bit.

They look pretty thick.

Yeah, I feel like they weren't that thick when they went in.

I feel like they've puffed maybe.

So what happens if they're too thick, Poh?

POH: If they're too thick, they'll be gummy rather than crispy,

and they won't be pleasant eating. No.

Did you only do two?

I just did the two, yeah. Right.

CALLUM: Looking at this tart for the Rhubarb Lily Tart,

which is one of the three dishes for today's pressure test,

the recipe called for it to be three mill thick,

and it's definitely thicker than what Poh's would.

So I know that if my pastry was thicker than Poh's,

It's also going to take longer to cook,

so I get it back into the oven because, even if it's too thick,

if I can still cook it perfectly,

then it still could be like 90% there.

She is looking very good. Oh, thank you, Chef.

Thank you. Did you have a little squiz?

Yeah. Coming along?

Very nicely. Light golden.

Light golden? Light golden.

Not a Poh golden.

I've been checking my rough puff pastry.

It's almost there.

I feel like it needs a little bit more.

Stunning.

Poh loves caramelised pastry,

and I want to take this as far as possible.

Pastry cream's done. I think I've got the consistency right.

I taste it - doesn't taste like undercooked flour.

I'm happy with that.

So I check my rough puff pastry.

(CONTESTANTS EXCLAIM) LAURA: Oh, Beau! Beautiful!

I've never done a successful puff pastry before.

What do you reckon?

What do YOU reckon?

I reckon that's nice.

Maybe.

(GIGGLES)

It's getting there.

I think it needs another three minutes,

so I put it back in and set the timer.

Today's challenge, it's obviously three dishes,

not one, and you've got so many elements

that have a time factor associated with them,

so I've got timers everywhere.

15 seconds.

This looks like some kind of weird Mad Hatter's tea party thing,

with clocks like all over the wall.

(TIMER BEEPS)

Callum, is that you or me? That's me, mate. Oh.

This is the land of timers. Yeah, I know!

So, five minutes, my timer goes off.

Check the pastry again.

A little look.

Oh, lovely.

I'm really happy with my rough puff,

so I'm going to leave it at that and let it cool down.

ANDRE: I've done my chocolate sable, that is into the oven.

Puff pastry's in the oven.

I've got no idea if I'm making up time. I hopefully am.

I'm numb. There's so many pages to go.

I just need to keep going.

(CHUCKLES)

LAURA: I'm feeling really good about the colour of my rough puff.

It is quite dark.

I take it out of the oven and now I've got enough

to work with to get my six perfect little rectangles

to create two Milly Fillies.

I know it's meant to be dark and caramelised.

You're happy with that? Yeah.

Now I'm starting to second guess

whether my pastry has been taken too far.

You do you, boo. Keep going, girl.

Is everyone's as dark as mine?

At this point in the competition -

it's almost top 12 -

every single day, it is getting harder and harder.

So to avoid those eliminations, immunity is an absolute win.

CALLUM: It's pretty dark. Oh, Callum's is way dark.

Way darker?

Did you say "way darker," or...? No, I just said "way dark."

As in, like, "I feel fine now."

I've popped the tart shells back in for a second time.

I think it's looking better than what it was.

I've taken my tart shells out.

Fingers crossed, by the time they cool down,

they're not that gummy texture Poh was worried about,

and they go nice and crisp.

Well, I just came back... POH: Yeah.

..and got my first Jamface...

..which I love, by the way.

So in the race so far,

believe it or not, Beau is the one who's doing the best.

Get out!

What a legend. Wow.

I swear.

And everything he does so far is impeccable and is on time.

So that is the surprise. How good.

And then you have Andre.

He's really focusing. Yeah, great.

Like, he's concentrating.

He's leaning into it. Chalk and cheese to the last pressure test.

Yeah, and even though he's not keeping up,

I can tell he's into it.

Yes.

I wonder if he's trying to do it to please you.

Poh, they all want to do well because they want immunity,

yeah, but they want to make you so proud.

They do! They're so connected to you. It's really lovely.

Big time. Yeah.

Poh-Poh, are you getting a bit...? Getting a bit emoshi?

I'm getting a bit emo. You've got the glazy eyes happening.

Yeah, yeah. It's really beautiful.

Yeah, it's an overwhelming day for me,

just to see four people that I respect so much...

..like, cooking my recipes and treating them with such love.

It is such an honour.

Lots of work.

Come on, Dre.

OK, guys, I want cakes in 30 minutes!

(CHEERING) Whoo! Let's go, guys!

It smells good. It does.

Home stretch. Home stretch. Get it on the plate. 500 cream.

I am motoring through this.

I'm making the pink Chantilly cream for the outside of the cake,

and then I can start to assemble.

I just need 30 minutes at least for the cake,

plus the tart is an extra 10 minutes,

which I don't have all that time.

So it's just all systems go.

To assemble my tart,

I pipe on a really good amount of that pastry cream.

I've got one rhubarb lily flower today,

so this needs to be perfect.

I don't think it's as perfect as Poh's though.

I need to kind of fold all the layers out.

It's a little lopsided maybe, but it's looking pretty good,

and with that gold leaf on top, she is shimmering.

Moving on. Cake.

Cake.

"Run a knife around the inner and outer sides of the tin."

OK.

I need to cut the chiffon cake out of the actual mould.

DEPINDER: Beautiful, beautiful. That's epic.

Three slices?!

Oh, my God! I don't know how to do that.

AUDRA: Nice one, Beau. It's like textbook, mate.

Cheers, big ears.

SNEZ: Yeah, Beau. Looking good.

(CONTESTANTS EXCLAIM)

Who is the new pastry chef in town?

I can see a new bakery coming your way.

BEAU: Hello, baby.

(CHEERING)

Now I need to assemble my Milly Filly.

The pastry looks awesome.

To my eye, it looks like it's perfectly browned.

It's nice and flaky and delicate.

So I think I've hit the mark here, hopefully.

It's time to move on to decorate the cake.

Holy mackerel.

Beau? Yeah. You... Look at the clock.

Yeah. You've got 17 minutes.

You need to go into first responder mode.

(LAUGHS) Yeah.

So you have to cut your cake, fill the layers,

and then cover it with cream, and then decorate it

with the strawberries and the flowers.

OK. Yeah? Yeah.

In 15 minutes. Yeah.

You ever done that before? I have, actually.

OK, I bet you have!

It's just nice to know it's possible.

Running with a knife. Always good.

I know I need to switch gears here

and get cracking on this Christina Cake,

because I've got to decorate this cake,

I've got to make my lily tart,

I've got to decorate my Milly Fillies.

I just need to get it done, whatever means necessary.

Callum, how are you going? Getting the job done?

Um, yeah.

I'm a bit worried

because I haven't done my, um, rhubarb tart yet.

Oh, you haven't?

And you still have to get all your strawberries

and your flowers on your cake?

Yes, that's correct.

How am I travelling? Not good?

Well...

You don't want to end up with jam on your face!

Five minutes to go!

Right on?

Now it's time to make my lily tart before I run out of time.

I'm really chuffed with how that rhubarb was cooked itself.

I think it tastes beautiful.

It's like that kind of al dente-type texture

that Poh was going for at the start of the cook,

so hopefully that's enough to get over my slightly thick pastry.

And I'm doing my Milly Filly now.

I'm getting that orange pastry custard

onto the Milly Filly, getting the Chantilly on top.

This is much more of a rush job than I would have liked.

ANDRE: This is close to the finish line.

I'm feeling good that I got there relatively composed.

My brain read the instructions.

I'm getting there.

The tart is...

Looks OK, but the rhubarb's a little bit overcooked.

A little bit of gold leaf to hide the mistakes.

And the Milly Filly pastry looks OK.

My orange pastry cream. Simple, elegant, delicious.

Onto the finishing my chiffon cake.

Oh, my God, my hands are so slippery!

The final touches of this cake is the strawberries

and the beautiful, colourful, edible flowers.

I don't think my heart has raced so hard before in my life.

They are the first thing you see when you see this cake.

So these need to be arranged perfectly

around the outside and on top to give it that perfect Poh cake.

BEAU: It's starting to look like a proper cake.

Oh, Beau! Check that out, man.

You likey?

This is wild. I've never made a cake that has icing

so, for me, this is a massive win already.

Looks amazing Beau.

I think I'm in for a chance today.

You're running out of time! You have one minute to go!

ANDY: Come on!

(CHEERING AND APPLAUSE)

ANDRE: At this point, I'm gonna have three dishes up.

Maybe they're not perfect. There's some mistakes in it.

I can't hide them.

My cake is a little bit smaller than the others.

Didn't have the same height.

Just throwing a bunch of flowers on and making it look pretty.

CALLUM: I still need to decorate this cake.

Picking up these little slices of strawberries

with shaking hands, are so slippery.

Like, surprisingly tricky to do this at pace.

There's no way in hell I'm not going to finish these dishes.

They might not look as beautiful as Poh's,

but I'm gonna get 'em done.

We need cakes on plates in 10...

JUDGES: Nine, eight, seven, six,

five four, three, two, one!

That is it! Well done! (CHEERING)

POH: Great work, guys.

It's like I just did it.

My dish is looking so close to Poh's right now.

I am just in, like, absolute disbelief,

but also so proud.

POH: Hello, choo-choo train. (LAUGHTER)

Like, it's a proud South Aussie moment.

JEAN-CHRISTOPHE: Wow, look at that.

Hello. Hello.

But I still feel just as nervous as though

this was a pressure test in a black apron.

Like, I just want to make her super proud.

Wow, look at that.

SOFIA: Wowsers.

Wow, Laura.

How was that for you? I loved it.

You loved it? I absolutely loved it, I did.

I think this is going to be Florence's first birthday cake.

Aww! So cute! Yeah, yeah.

I'm obsessed. I'm so obsessed with it, yeah. So lovely.

That's gorgeous.

Well, we're very excited to taste these dishes, Laura,

so thank you. Thank you.

Enjoy. Thanks, Laura.

Wowsers!

That cake is really impressive.

That is elite.

Like, the height is amazing.

And she got all the strawberry work done,

which I don't think anyone else did.

And then, like, not to be outdone,

like, the tart and the Milly Filly look pretty bloody good as well.

Yeah, they do, they do.

Yeah, it's very distinctive. The colours are just superb.

Oh!

Oh!

Oh-ho-ho. Thank you.

Look at that tart shell.

Wow.

I'm just like a little kid! I just want my portion.

You'll get yours soon.

Hm, interesting.

I am so thrilled with this result.

I think that everything tastes spot-on.

Yes!

Like, identical to how I've made them.

That lychee chiffon cake is so light and fluffy,

and she's got that fantastic height that a chiffon cake should have.

The cream is full of the perfume of that lychee liqueur,

the strawberries.

The tart shell,

I reckon she's done it better than I did.

It's so thin!

It's so thin and so short.

Like, that pastry is a little bit of a bum steer.

It is very difficult to work with.

I think she is going to be up there for me.

For me, this was a trilogy of excellence.

In fact, I'm trying to work out what...if there's anything...

There must be something which is not right.

And you know what? I came up with nothing.

Nothing at all.

The Christina Cake has a substance, but it's so light.

The milly lily...milly... Filly!

Milly milly filly!

The Milly Filly, the mille-feuille.

Ah, yes, mille-feuille! Mille-feuille! Mille-feuille!

I didn't think of that. It's an Aussie version. Mille-feuille.

Did you just get it? Just now. It just landed then!

Mille-feuille, mille-feuille. Milly Filly. Bloody hell!

Can you advise me next time, please? Lovely name, by the way.

So, Milly Filly, you know what is amazing?

Is what the puff pastry should taste that way when it's cooked.

It is the right colour, the right texture,

the right flavour.

And also on there you've got that little creme madame,

with this orange flavour.

She is a star and she's a threat to the competition.

A pressure test,

the end goal is to look and taste as close to the guest chef.

In this case, our very own - Poh Ling Yeow.

Look and taste,

I think Laura has absolutely punished this.

She's done your dessert so proud.

She's done herself proud and...

And South Australia proud. Oh, settle down!

You had to get it in there.

Sorry! Get out of here!

Callum! Hello, everyone.

Callum!

After three hours and 45 minutes of cooking,

I still hope I have some shot at immunity.

I think everything tasted really good.

Um, visually, I would have loved a few more minutes

to make it look perfect, but I'm still proud of what I did.

Look at that. Mm!

I know how high Poh's standards are, and I just hope,

for her sake, that I've done

a reasonable job of representing her dishes.

OK.

VOICEOVER: In the mood to cook?

Grab your aprons and try these delicious

MasterChef-approved recipes on 10play.

JEAN-CHRISTOPHE: OK. Thank you, Callum.

And we're going to taste your dishes now.

OTHERS: Thank you.

Well done. Cheers.

Thank you. (WHISTLES)

POH: Oof!

That's a bit...

I...

..think Callum is human after all.

(OTHERS LAUGH)

And I say that in the nicest possible way,

'cause he is...he's just so good at bloody everything.

Look, it's a good effort, but there are some flaws here.

I think flavour-wise, the cake is great.

He definitely didn't get the rise on it that we saw on yours, Poh.

Um, and it's kind of resulted in there being a few uneven layers.

I don't even know if he just didn't cut it great.

Um, which is unlike...unlike Callum. Yeah.

Then the tart.

Rhubarb, it's not amazing.

You know, it is a little bit overcooked.

The tart shell itself is very, very thick.

It's very fudgy.

And then the, uh, Milly Filly.

The rough puff itself,

it's nearly like he's gone a little bit too rough.

Like, there's amazing separation, but it's extremely brittle.

I am so glad for Callum

that this pressure test isn't an actual elimination,

because I think he might have been in trouble.

Oh, yeah.

ANDRE: After I step back and look at mine compared to Poh's, I go,

"Hmm, that's definitely Andre's desserts.

"And, uh, yeah, got a long way to go." (LAUGHS)

But I set out to just learn

a bunch of new baking skills

and just the pressure of the pressure test,

I'm starting to get a little bit more comfortable with.

I didn't think I'd see the day

when Andre would make a spread of desserts.

Today's the day.

Very different Andre in the kitchen today.

Like, what changed?

'Cause I learned from last time.

A few mistakes... Yeah.

..a few hiccups, but I'm improving. That's good.

So even if you don't win immunity today,

you still feel like you've won?

Uh, yes, 100%.

Well done. It was a big step forward for you today,

and now we're gonna taste it. Cool. Thanks, guys. Cheers.

Thanks, Andre. Thank you. Thanks.

OK, so this is the Christina Cake.

It resembles yours. It does.

I mean, you can tell it's the Christina Cake.

It's a little worse for wear,

but all the elements are essentially on there,

but just in a slightly different form.

So the strawberries haven't been... A fuller form?

Yeah, fuller form.

Jean-Christophe.

Thank you.

You know what? The layers are still lovely.

Uh.

So for the Christina Cake, look, the sponge wasn't too bad.

It's kind of like the sponge that you would get

if you gave someone who was a reasonably talented cook and,

cook this for the first time.

The chiffon was OK.

And then I think everything else is kind of the same.

The thing where I wish that he had a little bit more time

was just to finesse the actual filling

and icing and decoration of the cake,

because it would have made so much of a difference.

Yeah, would've.

Um, but there's kind of like pockets with fruit, other pockets without.

Out of your three desserts that Andre made,

I think I enjoyed his Christina Cake the most.

Look, the chiffon wasn't completely perfect,

but it's still got that light, fluffy, airy bounce to it.

Um, I also really liked his lychee cream.

It had that beautiful, sweet, fruity perfume coming through.

The Rhubarb Lily Tart, out of the three,

probably where he missed the mark the most.

The rhubarb, unfortunately, was a bit on the smushed side.

I'm really pleased for Andre that he persisted

and he still got every element on the plate.

POH: Oh, hello! Hello.

(LAUGHTER)

Hi, Beau lunch lady. (CHUCKLES)

I think I've measured up really well

against these three professional cooks.

They have a lot of experience.

So for me to get those out and be happy with all the elements,

I'm really proud of myself.

Oh. Oh, wow.

Beau, firefighter to baker. What can't you do?

Well, I can't make that look as good as Poh's.

Well on the way, though. Yeah.

I've definitely come across, uh, as the underdog.

But maybe I'm the dark horse.

Beau, we can't wait to taste your dishes. Thank you.

No worries. Thank you. Cheers, mate.

Thanks, Beau. Well done, mate.

I think Beau's done so, so well.

Yeah. Same.

For his first time doing anything like this,

he's killed it, he's killed it.

Wow! Those layers...

Wow. They're beautiful, aren't they?

..are gorgeous.

Well, he knows how to whip.

(BOTH CHUCKLE)

Tsh!

I think he's done a superb job. Oh, yeah.

Having so much concentration, to understand, to read recipes

and most importantly, to have control of himself.

The Milly Filly...

Nice.

..the layers are fantastic. They really, really are.

How he's managed to know that is just incredible.

And this is what it's about.

Milly - 'mille'. Filly - 'feuille'.

And they are.

They're all separated, they're all crispy, tasty.

And this cream...

..he has not missed one little corner.

So, Beau, bravo.

I wish that Beau could taste this plate of food.

Yeah.

I think he's just done such a magnificent job.

A lovely lychee chiffon.

Beautiful lychee cream.

And even though he didn't quite get all the strawberries on,

he really took a lot of care the way he sliced them,

they're really precise.

And he actually got a really lovely amount of height as well.

And then on the Rhubarb Lily Tart...

..I love his cocoa almond tart shell.

It's lovely and thin and so crisp.

And I think he's one of the only ones

that has definitely aced not taking it too much to the edge.

Like, I think it's just right. Really, really delicious.

OK, after this trio of goodies,

this is him putting a flag in the ground and going,

"I'm here, guys, and I can cook."

It's really impressive.

He's in this competition to cook,

and he could be in this challenge to win immunity.

Mm-hm.

Honestly, guys, that was one of the happiest days of my life.

OTHERS: Aw! Poh!

It was so lovely and I just felt so much love from everyone.

It was really, really lovely. It meant a lot to me.

(WHOOPING)

While you all truly impressed us today,

two of you absolutely obliterated this challenge.

Laura...

Yay!

..and Beau.

(WHOOPING AND CHEERING)

Laura and Beau,

there was literally a fraction of an inch between you two.

Flavour-wise, your dishes were like-for-like -

lavish chiffons, precise Milly Fillies

and delicate nutty tarts.

All worthy of sitting in the Jamface cake-uarium.

(LAUGHTER)

But the cook to take the cake

made a trio that not only tasted delightful,

but look the most like mine.

So congratulations...

..Laura!

(CHEERING)

Laura, how does that feel?

Oh, my gosh, I am so, so happy.

I was like, "Please don't lose this shit again!"

(LAUGHTER)

I just, I loved today, so it just feels like the best reward.

I just felt so good in that cook and I actually meant it, Poh.

Like, that is going to be Flossy's first birthday cake, for sure.

That's so lovely. Thank you. Yeah.

Beau, so close. Essentially one row of strawberries away from victory.

Oh!

Your dishes were really outstanding, so keep up the good work.

Thank you.

Along with everyone else, we'll have another opportunity to win immunity

in an extra sweet challenge tomorrow.

(CHEERING)

Very good. Well done. Great job.

ANNOUNCER: Tomorrow night,

it's their time to shine...

..with a pearler of a taste test.

My track record this season for a taste test

is MasterChef - 2, Jamie - 0.

The last five standing

get to cook for immunity.

Oh. This is so weird.

And someone's hoping

for sweet redemption.

Caramel?

Caramel.