Original subtitles

DARRSH: First pressure test.

It's not where I want to be this early in the competition.

How's that pin feeling, mate?

Still got it, brother. Still got it.

Pressure tests are brutal.

If you're not mentally prepared for a day like today,

you may as well pack your bags and go home.

(CHEERING AND APPLAUSE)

Let it go, guys.

SAV: There's a one in four chance that one of us will go.

And Ben also has an immunity pin.

So, really, it is a one in three chance.

Very scary.

Morning. CONTESTANTS: Good morning.

ANDY: Sav, first pressure test.

Last season, sent you home.

How are you feeling? That does weigh on me.

There's a lot of things I've done in this kitchen, though,

and the one thing I haven't done is give up.

So that's the energy that I'm channelling.

That's today. Never give up.

Love it. Love it.

Ben...

Surely you're feeling confident with that little pin on your apron?

Yeah. Unlike Sav, I can give up.

(LAUGHTER)

It's, like, the most New Zealand humour I've ever heard.

I did get sent home on a pressure test in my last season.

A dessert. So what's the strategy?

I'm just going to hit it hard and try and do everything well.

And if I screw it up more than someone else,

then I'll be playing the pin.

I'll use it if I have to.

Well, I hope you got enough sleep last night,

because your first pressure test is going to be brutal.

Surprise!

(LAUGHTER)

SOFIA: The legend that set this challenge

is one of the best pastry chefs in the country.

They have set more pressure tests in this kitchen

than anyone in the history of this competition.

They're renowned. They are revered.

They are dessert royalty.

Please welcome the reigning champ of choc...

..dessert master...

..Kirsten Tibballs!

(CHEERING)

ANDY: Yeah, Kirsten!

Kirsten Tibballs - she's epic.

She creates really intricate, technical dishes that look amazing.

They taste incredible as well.

Today's going to be really tough.

Kirsten, welcome back. Thanks. So excited to be here.

I can't believe you're here now.

It's just the beginning of the competition,

so that shows the standard that we're setting.

I know. I'm normally towards the pointy end

because my challenges are known to be quite challenging.

(NERVOUS LAUGHTER)

It's Legends Week and you're here as one of the greats.

How does that feel?

MasterChef, for me, is really the pinnacle

of where so much good food in Australia starts.

To be regarded as a legend in this kitchen is such an honour.

Kirsten, do you want to show them what dish they'll be making?

I'd love to.

This is the most technical dessert I've ever created.

See ya. See ya.

Today, you'll be making my...

CONTESTANTS: Oh! What?

..chocolate and coffee caviar.

You've never been less excited to see caviar.

(LAUGHTER)

I actually created this

and gained immunity on Dessert Masters.

POH: So, in this kitchen.

In this kitchen in the chocolate challenge.

You were in that position. I was in your position.

Oh, my God. Wow.

Look how perfect the tin is.

POH: It's impeccable, isn't it?

SAV: That actually looks like a real caviar tin.

I am shaking.

The internal screaming, crying, vomiting has kicked in.

Do you want to see inside?

Yes. Of course.

So, this is a chocolate lid.

Stop it!

This is actually a mould made from a caviar tin.

Ah.

I'll cut through. Wow.

Oh.

POH: Just by watching you do that,

you can see the chocolate work is so thin and fine.

It's essential for the chocolate work to be thin

for the eating quality of the dish.

Amazing.

If we start on the base, we have a chocolate cake

which has a marsala and chocolate and coffee soak.

On top of that, a mascarpone cream,

on top of that, coffee-infused chocolate mousse.

And then to finish it off, we have the coffee caviar,

which is placed on top, levelled out perfectly

like it would be in a caviar tin.

Oh, my gosh.

And then the Melba toast is made from white chocolate.

Inside, it has caramelised almonds and sea salt

coated in cocoa butter to give it a real toast look and feel.

I'm blown away. There is so much intricacy in this.

The coffee caviar pearls just pop in the mouth.

Oh, gosh. It doesn't seem real.

They're so delicate.

So, Chef, what are the pressure points?

If you don't create the caviar tin, you have no dish.

So tempering the chocolate,

making the shell nice and thin,

and being able to get it out of the mould.

My mind's already going to

how many different types of chocolate are tempered on there?

I just suddenly got the shakes for some reason.

I've never tempered chocolate before.

Never tried to make anything clever out of chocolate.

I do like chocolate, but this is ridiculous.

So, gang, you'll have just three hours and 15 minutes...

..and there is a lot to do, not a whole lot of time.

The recipe, equipment and ingredients,

they're all at your benches.

I know I'm preaching to the choir here,

but detail is everything in a pressure test.

Your dish -

it needs to not only taste but look identical to Kirsten's.

Whoever makes a dish that bears the least amount of resemblance

will be leaving the competition.

I really do wish you good luck.

And your time starts now. Go!

(CHEERING AND APPLAUSE)

I look at the recipe... It's a book.

There is literally a book on my bench.

In the pressure tests in the past,

I have flicked through the entire recipe.

But, for today, I'm literally going to go step by step.

There's no time to read the whole recipe.

Hopefully, it makes sense as it comes together.

The first thing I need to do is a chocolate cake.

(MUMBLES RECIPE) ..fold through...

Kirsten's was super light and fluffy,

which is what you need from a sponge.

I've made, like, 100 cakes in this competition,

so this is an opportunity for me, I think,

to make up some time and really rely on my intuition.

I was really happy when I saw it was a dessert,

but everyone can cook here and is out to win,

so I've just got to, yeah, head down and smash it.

Way to go, Benny. Shove it in. I think it goes this way.

Yeah. Just the right way, Benny.

She's going in.

I'm happy with my cake. That's in the oven.

Nice work, Sarah.

I love Kirsten Tibballs.

I think she is truly a legend.

So, to have her set the pressure test is awesome.

But it also freaks me out

because I know this is going to be a crazy dish.

Oh, watch it.

I'm trying to stay in the zone.

Now I need to make sure that my tins are perfect.

This is the biggest pressure point of the dish.

It is the whole encasing of Kirsten's dish.

It's called the caviar tin.

The whole part of tempering chocolate is you need patience.

You need to make sure you get the temperatures correct.

When you're bringing up the heat and cooling it back down,

it has to be spot-on.

The aim of this is to make sure that it has that snap,

and it also looks beautiful.

Why?

Why? Why do I have to come back to this?

OK, let's get this done.

I don't have a comfortable relationship

with tempering chocolate, let's put it that way.

I'm tempering the chocolate

and I think the chocolate is being tempered properly.

It's at the working temperature. I think it is tempered.

Are you happy with the temper? I think it is.

OK. Nice work, Sav! Good, Sav.

Let's go!

I'm doing a few test strips

just to check that it is actually going to set,

because tempered chocolate hardens at room temperature,

and that's how you know it's been done right.

OK. Chocolate looks tempered. It's good.

Well, it is Legends Week in the MasterChef kitchen.

Kirsten, you said yourself,

this is the most technically challenging pressure test

you've ever set.

I know. ANDY: And there's been a few.

And there's been a few.

There has.

Very technical because

it's not just one set of techniques that are required, it's many.

So this is the first pressure test and it is a beast.

Can you talk us through all the mega pressure points?

So, there's quite a few.

The biggest thing is you have to temper the chocolate.

What people may not know, if the chocolate is not tempered,

it can't contract or come out of the mould,

so it'll just stay in the mould.

And that tin was like a millimetre - max - in thickness.

So when we talk about pressure, if it's too thin, it'll crack.

If it's too thick, it's not nice to eat.

I don't dare read the rest of the recipe yet.

Huh? Don't dare read the rest of it.

I know, seriously. I'm only on page two.

You're going good, Sarah.

Getting there.

So much of this dessert is about creating

that illusion of the caviar tins.

The tin mould needs to be completely filled with my tempered chocolate.

And then we need to tap the excess chocolate out

and then scrape it off just so that you create a nice,

firm lip on the edge.

Done.

Nice one, Sav. So, fingers crossed.

Time is racing by. You have 2.5 hours to go.

ANDY: Let's go, everybody! (APPLAUSE)

SAV: There's so much to get done.

She likes to see us suffer, doesn't she?

ANDY: Here we go.

Hey, team. Hi, Ben. Lovely to meet you.

You too. You too. Thanks for setting such a...

You're welcome. ..busy challenge for us.

Heads up. This is probably the most important element, yeah?

Yeah, well, I want it to be very thin,

obviously, because yours was very thin.

I just checked, it was 31 degrees

when I walked away from the microwave.

Have you done a lot of chocolate work before?

Actually, just quietly,

the first time I've ever tempered chocolate in my life.

Read the recipe 'cause there's lots of little points and tips in there

that are really essential to having a great dish at the end.

Thank you. I will do so. I'll try my best.

Come on, Ben. You got this. Cheers, guys.

Come on! Give me...

That cake smells amazing.

Kirsten's tin was very, very thin. So delicate.

I've got to make sure

my chocolate tin is just as good as hers.

I'm not even sure how you make a tin that thin.

I pour a little bit of chocolate into the mould...

..and I'm swirling it around.

He's still not filling the mould up. What's he doing?

It's going to be uneven.

He needs to fill the mould to the top.

Far out, how am I supposed to spread this thing?

Oh, that doesn't look good.

Oh, no!

Oh, no.

BEN: As I'm trying to recreate

Kirsten Tibball's chocolate caviar tin...

..it's a nightmare for me.

Oh, that doesn't look good.

The judges made it very clear that

the most important part of this dish is the tempered chocolate tin.

Oh. I realised that I poured a little bit of chocolate

and swirled it around and turned it upside down.

Whereas the recipe said to fill it up

and then tip it all out.

I think Ben's just read his recipe and he's realised what he did wrong,

and now he's starting the tin again.

If you're going to rectify it, now is the time to do it.

Mm.

I can go back and fill the moulds up

and finish off my caviar tins.

Doing that again, Ben? Yeah, yeah.

Found out what I'm doing wrong. It's OK. Keep going.

You've got time, mate.

Not so much! Not funny.

Ooh.

Stay focused. You have two hours to go.

ANDY: Come on, everybody!

I want an even one.

I think that's the one.

(GRUNTS) Oh, gosh.

Time is flying.

Hey, Sarah. Yeah.

Just make sure you read about the caviar tins.

They might need to sit in the fridge, I don't know.

Oh.

An hour in, I have no idea what I'm doing

because I'm literally just following step by step.

I've just read that my chocolate tin needs

to go into the fridge for 15 minutes before I unmould it.

I try to give Sarah the heads up, but we'll see.

Almost there.

I've done my chocolate tin moulds.

My cake is out of the oven and into the freezer.

My almonds are caramelising.

It's now time to move on to the Melba toast.

The Melba toast component of this dish

literally just looks like little baby toasts.

For the Melba toast,

I have to melt down white chocolate and get it tempered.

You don't want it to just be pure tempered white chocolate.

The almonds gave, like, texture but also a bitterness,

and a bit of salt as well.

They need to set for 15 minutes.

BEN: I've never seen so much chocolate in my life.

Get out of it, Ben!

Oh, my God. Seriously!

I'm just stirring my chocolate.

You've got a pin! Just stirring.

For the rest of the cook, you want to take it one step at a time!

90 minutes to go.

Tempering chocolate definitely looks easier than it is,

I think it's fair to say.

Are you good, Sarah? Yeah. No. All good.

Doing well, Darrsh. Keep hustling, mate.

Yeah, doing great, Darrsh. Thanks, guys.

The recipe says to keep the chocolate moulds in the fridge

for no longer than 15 minutes or they become difficult to unmould.

This is the most important part of this entire cook.

Nice and slow. OK?

Because, if one of these cracks,

the dish isn't going to hold up properly.

So I'm really, really nervous.

Careful, careful, careful.

Yeah.

Oh, my God! Yes, Darrsh! Woo!

Oh, yes, Darrsh! Woo!

I'm really happy with my moulds. I've just pulled them out.

Maybe a little bit thicker than I would have liked,

but, to be honest, I was just worried about the tempering,

and they look really tempered.

It's now time to get them sprayed.

The first thing I do is mix gold colouring

and then run over to the spray gun

to get my chocolate mould sprayed with gold glitter.

I don't think Banksy is going to be giving me a call up anytime soon,

but I'm pretty stoked with it.

I feel like I'm running behind a little bit,

but I would rather focus and get everything right.

Yeah, I think I kind of screwed up this mould. But, anyway...

I have done my cake, my spoon...

My caviar tins, I'm about to remove them.

The moment of truth.

Oh, here we go, here we go. Come on, Sarah.

I'm trying to get these out of the mould,

and they're just not budging.

They're really stuck,

and I don't want to be rough with it.

Does not want to come out.

(TAPPING)

Oh! It's out!

Yes, Sarah!

First one out.

I've only got one.

Yes! Yes, Sarah! It looks amazing.

I take the moulds out of the fridge

and I'm still really worried.

If the chocolate isn't tempered and they don't work, it's over.

I'm playing the pin.

KIRSTEN: Oh, my God. Oh, my God.

Oh, my God. Oh, my God. Oh, my God.

Oh, Benny!

Yeah, mate!

Are you happy with that?

Better than I thought, I was a bit worried.

Good first go. Thank you. Yeah.

This chocolate work's quite addictive, isn't it?

It is addictive. I'll see you at Safa.

Yeah, OK. For sure.

Sav looks a little bit behind, and I've noticed

she left her tempered chocolate moulds on her bench.

And everyone else has theirs in the fridge.

It's really hot down there,

which is not what you want for tempered chocolate.

I'm actually really worried about Sav.

How do I unmould this?

Time to unmould my caviar tins.

This is delicate work. I'm very nervous.

How do I take this out?

I actually don't know how to take these out.

I'm trying to very gently ease the sides...

..and there's a crack forming in this tin.

Now I've got Andy and Kirsten Tibballs staring at me,

and I'm like, "Oh, God, what did I miss?"

Um, I don't know what I've done wrong.

Godammit!

It's breaking, um, I don't know what I've done wrong.

Oh, no. Are they all cracked?

Have you ever read your recipe?

Oh, they need to go in the fridge.

I didn't read my recipe properly.

I just need to take a breath.

I'm having this moment where I'm actually remembering

every single pressure test last season

that I felt wasn't going to work,

and I am remembering the woman that raised me.

And you know what?

I don't know if it's going to be the last time I'm cooking in here,

but if it is, I'm not going to go out giving up.

The beauty of chocolate is that you can retemper it.

I'm going to redo the moulds. I have no choice.

So I'm going to temper it. I have to keep trying.

I won't give up.

I will retemper the chocolate if I need to.

It's a good idea, but you're putting a lot of pressure on yourself.

Yeah, I know. I am.

Breathe.

Good luck. Thank you.

POH: Good luck, Sav. Thank you.

One hour to go!

(CHEERING AND APPLAUSE)

God, one hour.

What?!

DARRSH: Oh, so many steps.

SOFIA: So, Kirsten and I have just been around

to all of the benches.

You can cut the tension in here with a knife.

Everybody's demoulding their tins, and they're finding out the hard way

whether or not they've done them correctly.

What did you think, Kirsten?

Sav's didn't go in the fridge.

And without refrigeration in that amount of time,

they're never going to contract enough to come out.

And then if we look at Darrsh's, he hasn't really melted the edges,

which you have to do to ensure that you get that really clean line.

Got a fair bit of chunk on there.

Yeah, he might need a chisel.

Sarah's tin is absolutely beautiful.

Perfectly tempered.

It's really clean.

Ben's actually came out really well,

and he's probably ahead of everybody else.

He's pretty much set.

MAN: You alright down there, Benny?

BEN: Good, mate.

Do you want your car painted?

It's taking me forever to spray these things.

I'm giving it so much paint.

Oh, it's a bit of a buzz in there, isn't there, with that alcohol?

The tins are looking very golden, very bright.

I realise the tin's not the right colour,

but right now I've just got bigger fish to fry.

I need to get on with the rest of the things.

It's time to unmould the Melba toast.

I turn the first one over and I'm just so gentle.

I don't want to break it.

I'm just trying to gently ease it out.

(SIGHS)

And then it pops out

and they look just like Kirsten's.

Well done.

Like I've done it before, almost. Yeah.

I turn the next mould over and it falls out all by itself.

This is getting easier and easier.

(CHEERING)

MAN: Good stuff. I was a bit worried about that.

I realised

that I've potentially made the hardest part of this dessert.

I might actually be able to finish this impossible thing.

I think there's a keeper in there.

SARAH: Looks good.

DARRSH: I've just sprayed my toast, and that's good to go.

I really need to keep pushing through this recipe,

because I don't know how many more elements I've got left.

I've just done my mousse.

It's cooling in the fridge, actually.

I moved on to my pearls. These are like the main event.

They're essentially the caviar.

These coffee pearls are

one of the most important elements on the dish.

It's a caviar chocolate tin, and this is the caviar.

"Five minutes, whilst hot. Draw the coffee."

I've never made these pearls before,

so I'm just trusting the recipe

'cause I've got no idea.

I'm combining coffee and water

and then whisking sugar and agar agar.

I then draw it into a syringe

and I'm using the syringe now to pipe it into that cold oil.

WOMAN: They look great, Darrsh. Thank you.

The oil needs to be cold

because when you syringe in the coffee pearls,

that quick change in temperature is creating that sphere.

SNEZ: Nice, Darrsh! Well done. MAN: Well done, mate.

It's like going for gold.

I'm really stoked. They literally look like caviar.

I taste a couple, they taste exactly the same as Kirsten's.

POH: Darrsh, how are you going?

I'm going OK.

Pearls look good, but you need a lot to fill the top of that tin.

Yeah. Yeah.

How many do you reckon you've got so far?

Maybe a third of what I need.

Nice! Nice, Sav!

Woo! She's back!

SAV: I retempered the chocolate

and I finished my chocolate caviar moulds.

Please work.

I'm just praying to every deity known to mankind,

"Please work, please work. Please come out of the mould."

I don't know if it's going to work, but I have to keep trying.

I'm definitely feeling like I'm drowning a little bit.

I know I'm lagging behind, but there is no giving up.

Let's go, Savvy! TIM: Keep going, Sav!

Push, push, push.

JIMMY: Did you count it? Is it 132 now?

Oh, Jimmy. I lost my count, mate!

(LAUGHS) Sorry.

POH: Benjamin.

How are you?

I am having a blast.

Is there anything you're nervous about?

Yeah, all of it. Like, honestly.

I've been nervous since the start, but it's coming together, I think.

I just... You know, just want to try to make it look like yours.

I know the hardest part is going to be plating it up.

And how's the pin looking?

I'm going to wait until I've got my stuff ready,

and I'm going to have a look and see how everyone else does,

and then I'll make a call.

Alright. Good luck.

Good luck, Ben. Thanks, guys.

JEAN-CHRISTOPHE: Contestants, please listen to me.

30 minutes left to go.

Allez! Allez!

SARAH: Move! Come on, Sarah.

Come on, Savvy.

Come on, guys, let's go.

I am a little bit worried about time.

I'm definitely running behind on time.

JEAN-CHRISTOPHE: Let it set, let it set.

Close the fridge.

You're doing well. Don't worry. Yep.

I'm worried about my tin.

And I'm up against some three amazing cooks

and one of them's got an immunity pin.

I am overwhelmed.

SOFIA: Everybody looks like they're at the same place.

However, Sav hasn't done a whole entire couple of steps

that everyone else has done

'cause she hasn't demoulded and she hasn't sprayed.

She's done her toast, but she hasn't sprayed her tin.

Yeah.

So it looks like they're all even right now, but they're not.

"10g of cocoa powder."

I don't actually know if I'm going to have

a complete dish at the end,

but I am staying focused.

WOMAN: Nice one, Sav!

The coffee pearls are looking quite nice, actually.

Shiny! Nice and shiny.

I think I've done a good job making them.

Alright, let me just try my chocolate.

It's time for me to take out my caviar tin.

If I don't have a caviar tin,

I'm just going to serve them naked layers.

I'm incredibly worried.

I very delicately ease the lid off the mould

and it's slipping out.

And I'm like, don't-don't shake. Do not shake.

Do not have shaky hands.

And it slips out and I breathe,

because it's come out in one piece.

Well done. Oh, my God.

I'm moving on to the base.

Got my fingers crossed for you.

I am trying to take the base out of the mould.

I definitely know the chocolate is tempered.

It's cracked.

OK. OK. Unmould it.

Even if it's broken, try to build it up

and stick the pieces back on. Yep.

That's it, that's it. Just gently.

That's it. That's it. Good work.

Now you're just going to patch it, OK, and you've got something.

Well done. You've done really well.

I said at the beginning of this day,

the one thing I don't do in this kitchen is give up,

and I need to hold those words true to myself.

You don't have much options at this stage.

You haven't got time.

I need to use a bit of tempered chocolate

to make sure that they glue back together,

and that I have some semblance of a vessel to actually fill.

SARAH: Alright. Last step.

I have been so meticulous throughout this cook,

reading everything with a fine tooth comb,

but I'm reading this glaze for the pearls,

and it's not looking right.

I don't know what I am not understanding here.

You stir that with a mirror glaze? You just combine it?

LAURA: I don't know.

It just says, "Combine."

I can see that something's not right,

but I just don't know what it is.

The maths is not mathing at all.

Oh, that is oily.

If you're not assembling, you should be,

'cause you've only got 15 minutes to go.

(CHEERING AND APPLAUSE)

Ooh! What a marathon.

I notice you're not shaking any more.

I'm having fun.

All my elements are done.

Just measuring out some mirror glaze for the pearls.

What are you about to start doing? I'm about to start plating up.

So just need to make it look as good as Kirsten's now.

BEN: This is it, I guess.

I can't believe I've got this far. (CHUCKLES)

To finish this off and make sure my dish resembles Kirsten's exactly,

I've got to plate this up perfectly.

I get the chocolate cake into the tin

and put a little spoon of the syrup on top

so that it's perfectly soaked.

This is so crucial, I'm shaking.

The next step is to add the mascarpone cream.

I've got so much nervous energy right now,

I've got lots of shaking going on.

The layers are so fine and so distinct

that if you rush it or slop something on a bit clumsily,

it's going to ruin the whole dish.

Take your time, take your time. Ignore anyone.

Just ignore anyone. Yeah.

I'm not listening to them. Just go for it.

I've got the mascarpone and it's nice and flat.

The next step is the chocolate mousse.

ANDY: You've still got to put caviar on top, eh.

I know, I know. I'm thinking the same thing you're thinking.

The next step is to get the actual caviar on.

And this is the bit I'm really worried about.

It's moist, it's fiddly,

and if I drop any of it over the edge of the tin,

it's going to ruin the appearance of the whole thing.

(SIGHS)

It's hard to watch, isn't it?

(LAUGHS)

I am exhausted just by watching you. Sorry.

Try being me.

I feel like it's really, really close.

And it does feel like this dish is finally coming together.

ANDY: Oh...

(CHEERING AND APPLAUSE)

Well done, Ben.

Don't let the first pressure test be your last.

10 minutes left.

ANDY: Come on, everybody! 10 minutes.

How are you meant to flip that?

DARRSH: I'm shaking like a leaf,

trying not to crack at the last minute.

I pipe in my mascarpone cream over my chocolate cake.

I pipe in my mousse.

I'm really paying attention

to how much each of these layers is going into the tin,

but also that there's enough room at the top for those pearls.

I'd like the tin to look a little bit nicer.

But to be honest, I actually can't believe

that I've just cooked this.

Like, when I saw this three hours ago,

there's no way I would have thought that I'd be able to recreate it.

I'm pretty proud of myself.

Where have my pearls are gone?

BEN: I've finished my dish.

Honestly, I didn't think I could make this thing, and I've done it.

But now I still don't know

if I should be playing the immunity pin or not.

I could be going home if I don't.

I'm trying to weigh up in my mind whether the wrong coloured tin

is better or worse than some of the things

the other guys may have done wrong.

You having a look? I'm not playing it.

Definitely not? Nope.

I have no chance of getting the pin? No.

Even when it's canary yellow?

No.

No. Back yourself. Back yourself, buddy.

Are you sure, Ben? Benny, are you sure?

I'm still thinking.

Oh, he's got some courage.

You are almost out of time.

One minute left.

(CHEERING AND APPLAUSE)

SARAH: Oh, shit! Whoops.

Again. Goddamn! Why? Why?!

Oh, you know what? I'm just going to cover that side.

Come on, Savvy! SAV: Yep.

Somehow I have managed to patch together my tin,

and I actually got it sprayed.

I do not know how.

I am blitzing through these layers.

I just need to keep going,

just to make sure I fit everything into this tin.

Come on, Sav. Come on.

These caviar pearls, they're not right.

There's way too much of that mirror glaze.

But there's nothing I can do right now.

I have to use them.

Let's go. You're nearly there. Come on.

Great work.

ANDY: This is it. Ten...

ALL: ..nine, eight, seven, six,

five, four, three, two, one.

Well done. He didn't play it!

He did not play it.

Oh, my God. I literally have goose bumps.

That was killer, eh? Yeah.

See you in the tasting room.

Let's go, bro. Now I'm going to start crying.

Aw.

Well done. Well done.

I've worked so hard on this dish and got so much right,

but I know the colour's wrong.

I really hope I don't regret not playing the pin.

Cheers, mate.

Let's have a look on the inside.

I'll take the lid off.

Oh, that's good!

Look at those layers.

And look at how thin the shell is.

So thin and even. It's really thin.

Shall we snap the lid?

Yes! Absolutely.

Very fine. That is as fine as yours.

Well, that is going to be tough to beat.

Really surprises me, actually,

'cause Ben, at the start, I thought, "Oh...

"I think he's going to really struggle with this challenge."

And I don't know where it came from,

but he sort of came out of nowhere.

And all of a sudden, he had a finished dish,

which is pretty damn impressive.

Ben took the biggest risk, I think you can in this kitchen,

not playing your pin

and walking into the tasting room and putting your dish down.

And that risk totally paid off

'cause I don't think he's going anywhere

off the back of that caviar tin.

POH: I'm so happy for him,

and I think I actually did see that transition

from leaning into the pin

to, "Oh, my gosh, I'm not going to use this thing."

SOFIA: That caviar tin is so similar to yours.

The different layers, the cake,

you get all those flavours of the coffee.

Yeah. Welcome, Ben.

JEAN-CHRISTOPHE: I don't think he's going anywhere.

I think he's staying put.

And I think he deserves it.

DARRSH: A day like today,

it really can come down to the small things

like the presentation.

I know all the flavours are in the dish,

but looking at the chocolate tin,

it does look a little bit rough around the edges.

I probably could have spent a bit more time cleaning that up.

That could be enough to send me home.

JEAN-CHRISTOPHE: Darrsh. Chef.

What a run. How are you feeling?

Uh...

I definitely tried to come in very calm at the start,

but it's hard on a day like today.

Is there anything on that dish that you are worried about?

Honestly, I think, like, the refinement of the visuals,

I think it should eat really well, I hope.

Good luck. Thank you.

Thanks, guys. (OVERLAPPING CHATTER)

All the best, yeah.

ANDY: It's the tin of caviar that I want to buy,

because it seems to be

a little bit bigger than all the rest.

Good value.

POH: It's just the tin had been dropped a couple of times.

It's probably a little bit thicker than mine.

So you can see this edge around the bottom,

which means he hasn't scraped the mould properly.

Let me tell you, though,

that caviar is the most consistent in size.

It looks fantastic on top there. SOFIA: And you know what?

I know you said with no tin, there's no dessert.

But with no caviar, there's no caviar tin either.

Nice snap there. Big snap.

Look at those layers!

These are incredibly precise layers.

Absolutely perfect and consistent.

ANDY: That is good.

Got a slightly harder roast on the nuts.

And the salt. POH: Yeah.

JEAN-CHRISTOPHE: You know what?

Until the dish landed on the table,

I did not realise how good it was.

The differences of all the layers. Very impressed.

And then we have what it's all about - the pearls.

I think Darrsh has nailed it.

The caviar tin itself doesn't look as nice,

but those flavour components were really sensational.

Darrsh has really impressed me, actually, blown me over.

SARAH: Good luck, Sav.

BEN: Good luck, Sav.

SAV: Looking at my dish, it does not look like Kirsten's.

I can see all the faults on my dish.

But I'm happy with the flavours

of the cake and the mousse and the mascarpone cream.

I don't know how everyone else has done.

I don't know who's committed the worst crimes.

Thank you so much. Thank you very much.

Thanks, Sav. Cheers.

Well done, Sav. Congrats.

So the obvious flaws for me are the caviar tin base.

And if I'm to take this lid off,

you'll see that we've got some cracks.

It would have been very challenging to actually fill the caviar tin.

Let's have a look at the lid.

JEAN-CHRISTOPHE: Wow.

It's not quite as thin.

SOFIA: It's still pretty good.

It's very crispy.

A nice snap. A little bit thick in the corner.

All things considered, pretty good.

It's kind of a disaster and a triumph.

The lid is beautiful and thin,

beautifully sprayed.

I think that she actually had all the elements right,

like, the flavours are all there,

but then it starts to fall apart.

The bottom is obviously broken, thicker.

I'm very curious to see where this lands.

Somewhere, somehow, I really fell in love

with the little Melba toast.

I think, for me, that was complete, tasty.

It's absolutely superb.

I know it doesn't look exactly as it should,

but the Melba toast was really well done

and had beautiful texture.

The caviar tin, unfortunately, is particularly thick in chocolate,

almost so much so it's hard

to actually get through with the spoon.

The flavours of all the elements are really good,

if you were to try them individually, and really well made.

But just the execution and putting it together

and the ratio of everything isn't quite right.

The interesting thing is Sav, like...

..has done the thing that we know that she can do, is nail flavour.

From the Melba toast to every element inside that caviar tin,

nearly the same as yours. Yeah, it is.

However, it's the aesthetics

and the construction of the caviar tin,

which has really let Sav down.

But also, the balance overall is thrown out

because the layers aren't where they should be.

Um, I hate to say I'm a little bit worried for Sav.

SARAH: My biggest concern is definitely my caviar pearls.

My pearls are looking too wet and not at all like Kirsten's.

And that mousse has spilled over the side of the tin,

looking a bit messy.

We all know how important presentation is.

It's those small mistakes

that can send you home in a pressure test.

ANDY: Hey, Sarah. Hello.

I can't believe that, after that whole cook,

my fate could rest on those two small mistakes.

Shall we take a look?

The tin looks money.

It looks so good.

Shall we take the lid off?

Oh, hang on. A little bit hiding underneath.

Hang on. She's done a 'hide the overflow' job.

(CHOCOLATE CRACKS)

Oh, that sounds beautiful. Oh, that's good.

All those layers in the middle have a lot of integrity.

They're all staying in their own position,

so they're not too runny.

Unfortunately, the caviar is a little bit on that wetter side.

So what Sarah did is she put all the coffee pearls

in all the mirror glaze, and then tried to strain it off.

But, clearly, there's still quite a bit of mirror glaze.

If I start with a caviar tin -

beautiful and fine, snaps in the mouth,

and you get that beautiful chocolate flavour.

With the additional mirror glaze,

it's actually infused coffee through more of the caviar,

and it didn't really harmonise as much with the chocolate mousse.

The Melba toast could have done with a little bit more almonds.

It was a bit light on the almonds. I think I got all your almonds.

Oh, did you?

Because one of my comments was going to be,

"I loved how many almonds were in my Melba toast."

(BOTH LAUGH)

Yeah, I think, probably, tin of the day.

It was super fine,

really consistent throughout the lid and the base.

Yes. Exactly the same as yours.

It looks like she was born with a spray gun in her hand.

She just did it so, so meticulously.

But... (DRAWS BREATH SHARPLY)

..is it the best-looking dish when the pearls have suffered?

JEAN-CHRISTOPHE: I think, on the aesthetic side of the dish,

the tin is very well executed,

and my little concern is the pearls are very wet.

In all, I think she's done a cracking job.

But where does she stand? I don't know.

Please put your hands together for Chef Kirsten Tibballs, everyone.

(CHEERING AND APPLAUSE)

Kirsten, how did they go?

Look, I think you showed a lot of tenacity,

and it really makes me proud

that you were all able to complete my dish.

It had so many different techniques in it,

and I think you all did exceptionally well.

I'm like a proud mum.

(LAUGHTER)

That was a mammoth cook.

And it rattled all of you.

But one of you managed to pull through with a dish

that stole the show.

Ben, you didn't play your pin.

You didn't need to, mate.

(CHEERING AND APPLAUSE)

Wow.

That dish was the identical to Kirsten's.

Well done.

Alright. Good job.

Shocked. Amazing.

Now, Sarah, Darrsh and Sav,

a bloody solid effort from all of you,

but each of your dishes, they had flaws.

Sarah,

you had the tin of the day.

But the caviar pearls, they were drenched in mirror glaze,

which meant the coffee overpowered the other flavours.

Sav, Darrsh, both of your tins, they'd seen better days.

But your flavours, they were sound.

One of you misjudged your proportions.

So the effort that you put into those flavours,

it couldn't shine through.

I am sad to say this,

but the cook going home is...

..Sav.

(GASPING)

It's OK, it's OK.

Savi, we're devastated for you.

I think Darrsh said it best when he said,

"You never want the magic to stop."

And to have just a little piece of it,

I'm just actually full of gratitude.

And the fact that I'm still made of my mother's stuff,

I didn't give up,

I'm proud.

(CHEERING AND APPLAUSE)

Come on.

It's hard to say goodbye, because, as hard as it all is,

the MasterChef kitchen is this magical place...

..and you want to be part of that fun.

Alright? Alright.

Give us a hug.

Thank you. Thank you. (CHEERING AND APPLAUSE)

Give it up for Sav! Give it up for Sav, everybody!

(CHEERING AND APPLAUSE)

ANNOUNCER: Tomorrow night,

another legend takes centre stage...

ANDY: Give it up for the legend that is Shannon Bennett!

..and he inspires incredible...

JEAN-CHRISTOPHE: Ooh-la-la!

..immunity-worthy dishes...

POH: Absolutely stunning.

..in just 20 minutes.

ANDY: That is epic.

Captions by Red Bee Media