All language subtitles for Masterchef.Au.S17E38.1080p.WEB-DL.AAC2.0.H.264-WH

So unfortunately air fryer challenge
got me into bottom three

and now I have to fight
to stay in this competition.

(APPLAUSE)

Pressure test elimination
and only three contestants,

so the odds are getting smaller
and competition is harder.

But do you know what?

I've started getting a bit of
confidence with the pressure tests,

Especially because I had
a couple for immunity

and I did well
and I feel good about them now.

So this is new Snez.

No stress on a pressure test day!

ANDY: Morning, all!

ALL: Morning.

We said after you hit the top 10
things were going to heat up,

and we were not exaggerating.

You are in for one scorcher
of a pressure test today.

Alana, how are you feeling today?

14 years ago, I got eliminated

on the giant Adriano Zumbo
gingerbread house over 4.5 hours,

Oh! I remember that.
Yeah.

But I'm feeling
pretty clear-headed, actually.

Yeah, I'm excited to hopefully learn
some new skills

that I can take on
into the next challenges.

That will be happening.

Now I'm nervous!
(LAUGHTER)

Andre, you've got a bit of
a love-hate relationship going on
with pressure tests.

Tell us about that.

Um, well, yeah. I love them now.

(LAUGHTER)

That was so hard to say!

I'm invigorated today.

I'm invigorated for this one.

Right, let's get to
the nitty-gritty.

I bet you're pretty keen
to know what you're up against, eh?

This challenge has been set
by an absolute trailblazer.

He was an apprentice
under Peter Gilmore

and has worked with the likes
of Anna Polyviou and Adriano Zumbo.

He won the La Liste Pastry Award
for Innovation in Paris,

and he was the head pastry chef
at Harrods in London...

Wow.
..for six years.

Wow.
Holy moly.

Please welcome the incredible...

..Philip Khoury!

(CHEERING AND APPLAUSE)

SARAH: Philip's
such an incredible chef.

And he has his own personal style.

And I think when it comes to pastry,

he tends to like
to put his own spin on it.

Phil, welcome to
the MasterChef kitchen!

Thanks for having me.

Now, you recently left Harrods,
but what's next?

I've got another book coming out
at some point

and venturing out on my own.

Amazing.
Yeah.

Now, Phil, your cookbook is
absolutely smashing it.

You've focused a lot
on plant-based desserts. How come?

My approach is really to
strip baking right back

to basic ingredients,

things that, you know,
we already have.

I'm just trying to bring out
their functionalities

in new and exciting ways.

OK. Well, do you want to show
these guys

what dish they'll be tackling today?

Yeah.

Today you'll be making my...

(CONTESTANTS EXCLAIM)
Oh, my God.

Damn.

Wow.

What is that?

..Dawn Of A Tropical New Day.

LAURA: That is beautiful.
BEN: Nice.

Wow.

POH: Isn't that stunning?

Now, this dish is one of the most
delicately decorated desserts
that I've ever made.

And it's 100% plant-based.

Holy hell.

JEAN-CHRISTOPHE: Unbelievable.

BEN: Wow. I...
It's a little work of art.

I mean, this is going to be precise,

but also, there's no eggs in this
and there's no dairy,

so you can't necessarily use
your intuition so much.

Wow.
I'm so worried for these guys.

I'm so glad I'm not doing it.

Ah, that was a whole lot
of shocked faces just then.

Andre, can you get words out?

No. I need a close look at this...
He needs a minute, man.

Honestly, it's scarier
the closer you get.

Yeah, right.
Thanks, Andy.

Oh, my God.
Oh, my gosh, it looks like paper.

That chocolate work is
tissue paper thin.

I'm gonna have to control the shakes
of the hands, I think,

when the nerves kick in.

Especially in the assembly,

because the decoration is
kind of precision engineered.

OK, let's have a look inside.

SOFIA: It's so thin.
Wow!

Oh, my gosh.
POH: So gorgeous.
That looks like...

It's a paper.
Yeah.

Oh, my gosh.
Gorgeous.

JEAN-CHRISTOPHE: It's unbelievable.
SOFIA: It's magic.

Oh, my goodness. It looks stunning.

PHILIP: So, around the outside
we have a coconut cremeux.

The compote is fresh,

so there's no setting agent.

We have a nice juicy texture.

We have a coconut sponge.
We've got the superfine decoration

and the coconut Chanti,
which is like a light texture.

The Dawn Of A Tropical Day.

I mean that name -
just, like, perfect name for it.

That mango compote in the middle
is just so bright and fresh.

I also think it's so special
because zero gelatine.

Yeah. Wow. Yeah.

And, Phil, you're a wizard in using
plant-based ingredients in desserts.

Yeah.

They do behave
a little bit differently

to dairy ingredients, right?

Yeah.
So, for example, in the chocolate,

where there's no milk solids,

it sets a bit faster
than milk chocolate.

So, yeah, working with it,
keep that in mind.

OK.

It's a completely new, unknown way
of cooking for me.

Definitely tough fight today.

OK, there's no going back now!

To recreate Phil's dish

we're giving you two hours
and 15 minutes.

Oh, that's not enough!

The recipe, ingredients
and equipment you need

are all at your benches.

Whoever makes the dish

that looks and tastes the least
like Phil's will be going home.

Guys, you just got to the top 10.

I know you don't want to leave yet.

Phil, any final words of advice
for these guys?

Yeah. This dessert lives
and dies by its flavour,

texture and presentation,

so leave enough time for that.

Are you guys ready?
Your time starts now.

ANDY: Go!

ANDRE: Um... I haven't felt good
in the pressure test.

I've actually kind of hated them
a little bit.

But I need to put that aside today

and, uh, celebrate that
I'm going to love this cook.

Yeah. OK, cool.

Let's go, Snezzie.
Keep it calm and collected.

Absolutely still want to be
in this competition.

I feel like I'm just tasting
this kind of top 10 vibe,

and I would be devastated to leave.

So that's why I'm going to go
all out today.

But I'm sure everyone else will,
so...

But, you know, there is no usual

like, "Hey, start here
with the milk, egg and sugar,"

it's a completely different concept.

Which one is coconut milk powder?

So my step-by-step plan is
read the recipe to the T,

double tick every single ingredient,

because I have no idea
how these ingredients work together,

so I can't really rely on
my intuition today.

For my coconut cream Chantilly,

I need to heat up
to 50 degrees my soy milk,

coconut cream powder, vanilla seeds,
and sugar.

Then I add my coconut butter

and coconut chocolate
and blend it all together.

The consistency,
it looks right to me.

I'm tasting as I go.

Um, it tastes delicious,
so I'm pretty happy with it so far.

I mean, it is tough, huh?

Even me, I struggle just to...

..comprehend
all these different techniques.

The nerves are definitely there,
but I'm really excited

to make that beautiful dessert
that Philip gave us.

I've been doing lots
of great desserts

in this competition so far,

but not a single one of them
has been plant-based,

which is scary

because I've been eliminated
on a pressure test before.

GARY MEHIGAN: All the lollies,
the jubes, the tangerine rock -

this is absolutely brilliant.

Delicious.

But that...

..the gingerbread is so burnt
you can't eat it.

I don't want to step out
at this point.

I want to go all the way.

So I just read, reread the recipe,
just don't get anything wrong.

Don't make any mistakes
because that's where you lose time

is when you make mistakes.

I'm working on
my coconut Chantilly.

I measure my caster sugar

and the coconut milk powder,

and I need to microwave it now
to warm it up

so that the sugar dissolves.

I need to now add the cocoa butter
and the coconut chocolate to it,

and then blend it
so it's completely emulsified.

It just goes everywhere!

It had no viscosity to it.

I've made a million
dairy-based Chantilly creams before,

and it's usually thicker than this
at this stage.

But this is
using plant-based ingredients.

Everything is different.

What's happening on here?
Did she miss something?

I'm pretty sure that Alana was
supposed to put those dry ingredients
into the coconut Chantilly,

because I don't think
it's going to whip up without it.

I hope this mistake doesn't cost her
whole place in the competition.

That's a big problem, right?
Yeah.

Right, mango compote.

I really remember this element well
in Phil's dessert.

It was really kind of fresh
and acidic from that lime,

so I'm going to make sure I get
the same flavour.

CALLUM: She's cutting that mango how
I imagine a pirate would cut a mango.
BEN: Yes, exactly.

I need to chop the mango finely.

God, it's a lot of mango.

And also I need to puree
another batch mango...

..mix it with some lime juice
and lime zest.

Nice work, Snezzie.

That's nice.

It tastes delicious.
OK...

And then straight in blast freezer.

ANDRE: My coconut cream Chantilly is
in the blast chiller.

DEPINDER: Nice, Andre.

And now I move straight on
to my mango compote.

At the moment, I'm feeling great.

I'm concentrating.

The instructions are going into
my brain.

Andre.

Hey, man.
How you going?

Just trying to keep my head on
straight. That's it.

That is the name of the game
for you today.

Like, you are too skilled of a cook

to let any outside noise get
in the way of you and this recipe.

You know how to get in the zone.

I do.
I can see it.

You kind of look like me, man.
Oh, really?

I don't know...
Like looking in a mirror?

You could be a cousin or something.
This is getting out of the zone.

We're getting out of the zone.
Just getting out of the zone.

My head just does that, right.

Start talking to you
about something else.

Yeah.
It's weird.

We'll have a safe word -
whenever you get out of the zone,

I'm just gonna yell out a safe word.

Thank you. Thanks, Andy.
Appreciate it.

I hate pressure tests.

Reading a recipe -
I really struggle with that.

But being in this competition,
I've been away from my family.

Wow.

My beautiful wife, Hana,

who's been looking after the kids
and the businesses while we're gone.

And that's been really, really hard.

Cheers.

They're waiting for me,

but they're cheering for me
at the same time.

So, I've just got to concentrate

because, in the end,
I'm doing it for them.

Oh, I'm gonna cry. (LAUGHS)

LAURA: Come on, Andre.

This is a friendly reminder
you have no time to dilly dally.

90 minutes to go.

ALANA: Time is moving
really quickly,

but I'm feeling like I'm on track,

and I'm going to start
my coconut cremeux.

Oh, my God, I've made a mistake
already.

I can see my dry ingredients of
the coconut milk powder

and the caster sugar
for the coconut Chantilly

actually still sitting on my bench.

It should be in my cream mix!

What's she do that for?

She forgot to put the coconut powder
in it.

Oh.

I wondered if she was supposed to
put that coconut powder in there.

Shit.

I immediately go into panic mode...

Come on, Alana.

..because silly mistakes like that
could lead me to elimination today.

ALANA: What am I thinking?

I've made a mistake.

I forgot to put the dry ingredients
in the coconut Chantilly.

This is not a good start.
I'm not reading it properly already.

Come on, you can do it.

I've lost some time,

so I really quickly blend this
into it...

Nice one, Alana.

..and get it back into
the blast chiller.

I hope that it sets properly
ready for whipping.

BEN: Nice, Snez. Looks good.

My coconut cremeux is ready.

Cool - blast freezer.

So I need to
put it in the blast freezer to set.

Yeah. Nice.

So next I start on coconut sponge.

I need to blend together
plain flour, coconut

and baking powder.

And I have no idea how they're going
to be done without eggwhites.

But just need to trust the recipe.

OK... Chef, I need help.
I can't open it.

I want to check
if the oil has separated.

Um... Yeah, it clumped up?
It's clumped up.

Yep. That's good. Beautiful.
Thank you, Chef.

Are you going alright?

Cause you're, like,
a traditional-style home baker.

Yes, that's it.
This is not that.

The way it tasted,
you actually don't miss

any of this traditional baking
and cooking and patisserie style.

Yeah.
I'm really enjoying it.

And I think that's the main thing
for me.

I've noticed that if I'm enjoying
when I'm cooking,

I usually have a delicious dish.

I can feel the energy.
Ah!
I'm loving it.

Despite no eggwhites, the texture
is looking beautiful and smooth.

Exactly what I wanted.

DEPINDER: Nice, Snez.

Now the recipe says use 220g of
the batter,

put it flat on the tray.

I know this is important because
the sponge needs to be super thin

and it needs to be the same
as Phil's.

I think I'm going really well
with time.

Perfect. I'm getting pro at this.

DEPINDER: Nice, Andre. Looks good.

ANDRE: My coconut cremeux is
in the blast chilly.

I'm feeling like I did
at the start of the challenge.

Just need to concentrate,
stay in my zone and no distractions

because my mind goes over there.

Hey, how are you? (LAUGHS)

Down, down!
Alright!

(LAUGHTER)

OK, so right now I'm onto
the coconut sponge.

All good. Thanks.

(SHOUTS OF ENCOURAGEMENT)
Andre!

Long way to go, man.
Yeah, keep going.

Head down, bum up, Andre.

I need to blitz the ingredients.

That top grey thing turns.

That guy there?
Yeah.

Like this?
Got it, yeah.

(LAUGHS) Learning on the job again!

Yeah! There he goes.

I combine all of my ingredients
into the bowl.

And then pour it into a tray.

Good stuff, Andre.
He's supposed to weigh it out.

Is he?
Yeah.
Oh.

CALLUM: If you weighed
the ingredients that went into it,

and you're using it all,
does it matter?

Snez didn't add all of it.
She didn't use it all.

Ah.
It was a really thin layer.

Andre and Alana have just both put
all of their batter into the tray.

I am a little bit worried

that both Andre and Alana's sponge
is going to be too thick,

which in a layered dessert like this
can be a big problem.

Snez is out in front
but not by much.

You know, not by much at all.

Andre and Alana are nipping
at their heels.

The thing is, with this whole recipe
that you've brought in,

this plant-based dessert is, like,
the ultimate leveller.

POH: Yeah, because there's
no eggs, no butter.

So these guys are going
to really have to follow the recipe

and kind of go against
their instincts,

because plant-based ingredients
really do behave differently.

They do, yeah.

So, you know, in for the cream,
they're making their own cream.

They're bringing, you know,
the fat into the recipe,

the soy milk.

They're having to create
a stable emulsion.

If that doesn't have the stability,
the fat's not going to coalesce,

and that cream isn't going to whip,
so really important points.

Like, I say it's simple,

but it could all come undone
very quickly.

Yeah.
Simple for you.

The thing which I think is going
to be the biggest headache is

the coconut white chocolate.

POH: Yeah, yeah, yeah.
And it's just chocolate.

It's like a white chocolate
with coconut instead of milk powder.

Yeah, I mean, that chocolate is
a tricky one.

It scares me.

Probably something that none of them
have ever done.
For sure.

SNEZ: For my coconut cream
Chantilly,

I need to get my chilled
coconut cream Chantilly mixture

and whisk it together
for five to six minutes

until you get that soft medium peak.

Let's go, girl.

So with normal dairy
Chantilly cream,

you would know exactly

when it's whipped
and when it's ready.

But with
the plant-based Chantilly cream,

I have no idea,

so I need to watch it like a hawk.

Tomorrow is the dawn of a new day.

Whether you're here for it
depends on it.

You have one hour to go.

(CHEERING AND APPLAUSE)

But at the same time,
the clock is ticking.

And I really need to start
with this tempered chocolate.

So, coconut...chocolate. Yeah.

So first you melt the chocolate
to 45 degrees,

then pour two thirds of chocolate
on your cold bench top

and then stir it
until you achieve 26 degrees.

As soon as you get 26 degrees,

you transfer it back to the rest of
the hot chocolate

and, when stirred together,
you should achieve 31/32 degrees.

And that means it's
perfectly tempered.

It takes forever for your chocolate
to drop temperature...

Yeah.
Yeah.

I think Phil is a genius for the way
he's put this dessert together.

There's no dairy or anything
in there.

This is complex.

Oh, my God!

I'm checking the temperature.

"Chill down to 24."

It's just not right.

How did it cool that quickly?

It's fool's gold.

Fool's gold.
Yeah.

Tempering a coconut chocolate
without the milk solid is
going to be way harder

and more challenging
than normal chocolate.

The fact it dropped so low,

it means I really need
to start it again.

Alright, guys, I can see
some are starting to move forward.

Others are slipping behind.

I'd really want to be melting
that chocolate soon.

I'm feeling great,

but we should be onto
tempering the chocolate.

But I'm pretty sure that Alana
is behind me still at this stage.

Oof! Let's go! You can do it, guys.

And so that gives me
a little bit of confidence.

DEPINDER: Yes, Andre.

I now need to whip up
my coconut cream Chantilly

and turn the stand mixer on high
until I get soft peaks.

So on to the next process,
which is tempering chocolate.

It's my favourite thing
in the MasterChef kitchen.

The tempering chocolate
in this recipe is really important

because it is the showpiece of
the dish,

which are these beautiful,
spiky elements on the dessert.

(LAUGHS) Sorry, man.

There's temperatures I need to hit
up high.

There's temperatures I need to hit
down low.

And it's kind of like you're playing
snakes and ladders.

You're getting up the board.

And then if you don't get it right,

you're back down the snake
to step one again.

Let's go.

Phil has warned us that
this tempering of the chocolate

is different
because it's plant-based.

So I'm keeping
a real close eye on it.

Yes! Yes! Yes! Yes! OK.

So my chocolate is tempered
and now I need to stencil it

for those beautiful shapes
on top of the dessert.

DEPINDER: Nice, Andre. Beautiful.

LAURA: Let's go, let's go.

Alright. What's, what's...?

ALANA: Quite chaotic.
So, yeah, at the moment,

I'm just tempering my chocolate.

I've just got half a degree to go.

Trying not to focus on what
Andre or Snez are doing.

Every time I felt like I looked,
I was a step behind.

But I am absolutely multi-tasking
at its best right now.

I had to remake my coconut
Chantilly cream at the start.

It's had less time to chill,

but I'm really hoping
that it still works.

I go back to check on
my chocolate.

Probably it's been a blessing
that I've been pulled out there

because it's literally just sat here

and it's cooling down to
the exactly the right temperature.

LAURA: Let's go!

DEPINDER: Nice, Alana.
That looks amazing.

Guys, it's getting serious now.

Please hurry up.

45 minutes to go.

Allez! Allez! Good luck.

DEPINDER: Yeah. Nice, Snez.

So, finally, my coconut cream
Chantilly

whips up to the right consistency.

I pipe it in this mould.

Snez, you need one.
Yes, Chef. Thank you.

How's your chocolate?

Yeah, so my chocolate kind of
cooled really quickly to 24.

I'm gonna redo it again.

Get those in the freezer.
Remember, you only need one.

Yes.

I keep mixing my chocolate.
Looks like it's setting.

It says if it goes over 35,
you have to do it again.

Gah, I have to do it again.

If I don't get it right this time,

I can literally kiss my place
in this competition

and say goodbye, everyone.

SNEZ: Gah!

LAURA & DEPINDER: Come on, Snez!
Come on, Snez, you got this.

What temperature do you need
to get it down to?

26. Skip... It says here 26.

And then when I put it back here
to 31.

But every time I put it back
in there, it goes to 35.

And if it goes over 35...

This one just -
bench is too hot now.

So I'm a little bit stressed.
AUDRA: Let's go, Snez!

Come on, babe, you can do it.

Something that I also learned
about myself here,

I never give up.

Keep it together. Smash it through.

Do it again.

As long as it takes,
do it again until it's perfect.

It's a bit annoying,
but I'll get it done...again.

So, your coconut whipping cream...
Yeah.

When they're whipping it,

it takes a bit longer
than dairy whipping cream.

Yeah, right.
And it also turns faster.

Mm-hm.
You know, it goes... It splits.

So they're going to be like,
"Why isn't this going?

"Why isn't this going?
Why isn't this going?

"Oh, it's gone."
Yes.

Three suns. Right.

I've tempered my chocolate.

I've made beautiful
little patterns here

that are hanging out chilling there.

Not quite sure what to do next,
but they're staying there.

I actually feel like Andre
is maybe the furthest ahead.

Yeah.

I'm feeling great at the moment

because I'm in the lead
and I need to keep it up.

I check on my Chantilly cream...

..trying to get this guy to
a soft peak,

and it's whipped perfectly.

I'm stoked.
That looks amazing.

Yes, Andre! Woo!

I need to pipe the Chantilly cream
into the moulds,

get them into the blast chiller
so they can set.

Go, Andre.

Focus.
Alright.

It looks like it's setting.
Yeah.

Keep saying 27. So, fingers crossed.

Oh, thank God. 31.

Yes!

We are in, baby. We are back.

AUDRA: Focus, Snez!

DEPINDER: Nice, Snez.

They look great. I'm happy.

OK. Yep.

Now I need to start
the chocolate crunchy dip.

I feel like I'm definitely behind.

Crumbs!

I don't even know
what Alana and Andre are doing.

Come on, Snez!

I need to go super speed,
super fast and just get it done.

I wonder if we are going to be lucky
to get the finished dish on time.

It's a little dessert,
but it has HUGE consequences!

30 minutes to go.

Let's go, guys, come on.

If this was a normal dairy-based
Chantilly cream,

I would know exactly
what I'm looking for.

But this is the plant-based version,

and it has been whipping for
way longer

than what the recipe says.

How long does this cream take
to whip?

It's been whipping forever.

I'm just not sure, like,

because it's been beating way
more than that five to six minutes.

So...

Yeah.

What do you think?

The base itself looked
a little bit watery.

Should I scrape the edges
and stuff down and that would...?

Would that...?

Well, it does seem like
it's thickening around the outside.

Yeah. It might be.

It might be more of
a reflection of the base.

How long has it been whipping for?

About... Oh, probably about
10 minutes now, I reckon.

I think that
maybe it didn't set enough

in the fridge
when I redid it earlier.

I don't know if that's
going to whip any further.

But I don't have time to redo this.

I just need to keep moving on,
pipe it into the moulds

because I need to get it
into the blast chiller

so that it sets enough
so I can dip it.

LAURA: Go, Alana.

SNEZ: I pull out my sponge from
the oven...

The cake feels springy to touch.

Yep. Looks good.

..and it looks perfect,
so I'm really happy.

Now I need to start assembling
these beautiful layers.

And to make it look
just like Phil's.

So I start putting 30g
of beautiful coconut cremeux.

I push out the frozen mango compote

and put the sphere in the centre.

And then I finish it off
with my beautiful coconut sponge.

This needs to go in a blast freezer
so it can set before I dip it.

Yeah.

DEPINDER: You got it, Snez!

Andre's and Alana's sponge
looks really thick.

And they're gonna have to figure out
a way to fix it

if they want any chance of
replicating Phil's delicate layers.

You have to start assembling
your cakes ASAP.

Otherwise, they're not going to set
in time.

Got some decisions to make.

15 minutes to go!

Come on, let's go.

AUDRA: Come on, Alana, push!

I've made the decision to go with
my soft Chantilly whipped cream,

but it means I've caught up.
DEPINDER: Go, Alana.

Because we need to get the layers
of this dessert assembled and set.

Because if it's not set,
you can't dip anyway.

I know Phil's sponge was
a lot thinner than mine,

so I need to cut it down...

..and then get it into
the blast chiller.

AUDRA: Nice one, Alana.

Need a... There's one.

Oh. There's two.

There's a lot going on.

I've put things in fridges,

blast chillers,
ovens, timers are going off,

and it's starting to swirl
a little bit for me.

Stay on track.

Tick. Tick.
I'm layering my coconut cremeux,

my mango compote, and my sponge.

And my levels are looking a bit off,
a bit chunky.

Sponge a little bit too thick.

A little bit too thick, the sponge.
But I'm going with it. All good.

What am I gonna do about the sponge?

Come on, Andre.

I put my sponge in.

Oh, God.

Phil keeps looking at it like,
"Are you sure it's right?"

He's like, "I only need one."
Oh, my God!

You have eight minutes to go.

BEN: Keep going, guys!

SNEZ: Oh, God help me. Come on!

Oh! I almost lost him.

Now it's time to get my frozen
layers of dessert

into a coconut chocolate dip.

"Dip the frozen skewer.

"Crunchy dip, ensuring the curved
sides only are covered."

It's really important not to dip
the flat top of dessert,

otherwise it's going
to be really hard to cut.

AUDRA: Looking good, looking good.

Keep going, Alana.

ALANA: I still have all those really
fine chocolate decorations

to get finished,
and I know how intricate it was.

Precision.
Precision, precision.

I don't have time to be gentle here.

Oh, my God.

(BEEPING)
Wait. Oh, man.

I've worked this recipe so well
for this time.

And I get up to this final page
and the pressure's got to me.

LAURA: Pop and dip.

Use a skewer.

Skewer, skewer, skewer, skewer,
skewer.

Oh, my God.

You're running out of time.

Three minutes to go.

SNEZ: I'm finishing it off with
the chocolate ray.

And then I finish it off
with this small dome

of coconut cream Chantilly

that's been dipped
in a passionfruit glaze.

Beautiful.

I still need to take off my shards,
off the stencils...

Far out!
..and I still need to spray it all.

Come on, Snez. Deep breath.

Deep breath, girl.

Only two minutes to go.

Nice, Alana.

ALANA: The pressure is on

to get those beautiful little
sun ray chocolate work on top.

Because that was
the first thing we noticed.

And it will be the first thing
the judges notice

when I take the dish into them.

Ah!
That's OK, Alana.

That's great.
Go spray it.

Go spray it, Alana.

One minute to go.

That's it. Gentle. Gentle. Gentle.

LAURA: Andre, come on.
Plate your dish.

ANDRE: My sunrise decorations,
they're so fragile.

Come on, Andre.

But I just need to get it on
the plate.

Finished desserts up in 10...

OTHERS: Nine, eight, seven,

six, five, four,

three, two, one.

That's it.

Well done, everybody.

Oh, my God!

If this is the last dish
that I've plated up to judges,

I would actually feel happy
because it was a lot of effort.

It was a lot of new technique,
and I still managed to do it.

I will be proud.

Good job, guys.
Good job, everyone.

Just this part of the competition
where someone has to go home

and you're either going home

or you're responsible
for somebody else going home.

It's really difficult.

I remember it so vividly
when it was me, it was devastating.

Hm.

ANDRE: I look at my plate and I'm
like, "Hm, not exactly like Phil's."

I look at Snez's and Alana's
and I'm like,

"Mm, more like Phil's."

And it is just devastating

because I know all my components
are beautiful.

Oh, God.
Got to go down to taste now.

I tried my hardest and for most part
of this cook, I did really well.

ALANA: Taking up this plate
to the judges,

oh, I can feel
this immense pressure.

And my heart is pounding.

Oh, wow.
ANDY: Wow.

The biggest worry is obviously
the presentation.

Just not having the time at the end
to really finesse it

and the texture of the cream.

So fingers crossed.

ANNOUNCER: In the mood to cook?

Grab your aprons
and try these delicious,

MasterChef-approved recipes
on 10Play.

Alana, do you feel like there's a...

There's a lot more pressure
this time around?

Yeah, for sure. I came in without
any real expectation.

My expectation
was just stay first week.

And then the deeper you go into
the competition,

the more you're like, "Oh, my gosh.

"Actually, I might actually have
a chance at going further

"and getting into finals week
or winning this competition."

And have you dared to dream?
Absolutely.

Yeah.
Yeah, absolutely have.

Then the big question is, do you
think you've done enough today

to stay in the competition?

I've just got all fingers, toes,
everything crossed.

Alana, we'll taste now. Thank you.

Thank you. Enjoy.

Thanks.
Well done.

SOFIA: What do you think, everyone?

I think we've got all
the components,

but it's a tiny bit rough
around the edges.

Phil, I reckon we should cut into it
and see how the inside is.
Yeah.

Let's do this.

Oh.

It looks like she's dipped
the top of the dome.

Ah.

So we have a slightly thick layer
of chocolate on top.

So you're just meant to dip
the actual...

Up to the edge, yeah...
..round part? Yeah.

..so that you can cut through it.

But if we look into that,
everything's in there.

The whipped cream.

Tiny bit soft.

This is going to be interesting.

Yes.
She's made your job so much harder.

Um, firstly, the dip.

Dipping the whole half sphere
would make it hard to eat

if you were trying to eat
that whole thing yourself.

Also, I thought that
the coconut Chantilly

was just a little bit loose,

and these are all things that kind of
affect the way it eats.

But I think the mango compote
was really lovely.

Coconut cremeux too, it had
some real nice richness about it.

And then you could just see how fine
that coconut chocolate work was
on top.

Yes, it wasn't like perfection.

Yeah, some textural things.

I think we knew that she was
struggling with the cream and,

uh, the shell around the outside

is a little bit, for me,
on the thick side.

But if I was eating that with
my eyes closed, it tasted fantastic.

I thought her sponge was really nice
and had that lovely chew to it.

She also, she went and, um,
fashioned that back, didn't she?

She did, which is really smart.

I think she's done
a pretty damn good job.

SOFIA: Hey, Snez.
Hi.

Hello.

Alright, Snez,
we're going to taste your dish now.

Thank you.
Thank you.

Thank you.
Well done.
Good luck.

Let's have a look.

It looks pretty good.
Yeah.

ANDY: Wow.

That coconut Chantilly
half sphere looks immaculate.

The dip on that, it's like a perfect
nucleus or egg yolk or something.

POH: Yeah.
It's gorgeous.

And I think Snez might be
the only person today

who hasn't dipped
the top of the sphere.
Yeah.

Looking good so far.
JEAN-CHRISTOPHE: Yeah.

Looking good from the outside.

ANDY: Let's see what the inside
looks like.

Oh, that was pretty solid.

I mean,
that construction is beautiful.

SOFIA: Wow.

ANDY: Oh!
That's stunning.

Perfect.

Uh, I'm happy to say
that was crazy good from Snez.

The texture and the mouthfeel
and the flavours in that

were near identical to yours.

For sure. What a remarkable lady.

She doesn't give up.

And what I've enjoyed the most is
the fact that

the mango compote was gooey, glossy.

The sponge is impeccable.

So, yeah, well done.

Well done to her.

That cut shot is like every bit
of evidence that we need

that it was really well executed.

The balance of textures, flavours,
everything was there.

Her chocolate work was the best
that we saw today.

ANDY: Yeah.
Mm-hm.

SOFIA: Hey, Andre.

Hello. Hello.

How are you feeling, Andre?

Well, this competition has done
a lot for me the second time around.

It's reinvigorated my, um,
my love for cooking,

why I got into food in
the first place and my industry.

It's made me appreciate my wife
and my children heaps.

That's pretty special
to have that support at home.

Yeah, that support's been going
for 16 years.

So in the first series,
we were dating

and then all the way through
to three children now,

opening up multiple businesses.

And, really, Hana's lived my dream
through all those years

and supported it.

So, that's all come back
to home now,

being away
and recognising how special that is.

Yeah, having that as a thought
has actually spurred me on,

you know, and how the children
buy into it

and love it watching MasterChef.
So...

What happens if this is your
last day in the competition, Andre?

I had a lot to prove back then.

That first series,
all that time without,

you know, runs on the board
and water under the bridge.

And now really, coming back,
it's been liberating.

Alright, Andre,
we're going to taste your dish.

Thank you.
Cheers, mate.

Thanks, Andre.

Alright, what do we think?

I mean,
despite the outside appearance,

I can't wait to cut into it because
I saw how much he did get right.

Alright, let's cut into this.

Alright, let's cut into this.

So I'm gonna...

SOFIA: Watch your fingers.
That scares me.

Oh, the table's shaking.

ANDY: Wow, that is thick.

Oof!

That's a lot of sponge.

That's a tough one.

Because I feel so hard for Andre.

Like, for 90% of that cook,
he was on fire.

He was doing exactly
what he planned out to do.

And that's focus
and execute step by step

and try and put up a dish
that was so close to yours.

But that last 10-15 minutes

has just kind of undone
all the good work that he did.

POH: Yeah.
And mainly because

around the thickness of
that outer shell.

It's really hard to distinguish any
of the other flavours and textures

because of just how robust
and how thick that outer shell is.

I can hardly get any
of the coconut cremeux in mine.

I think when he went to squash it
further down into the cake,

it, I think, squished
all the cremeux out

and that's why there's not much
in there.

So I think the balance is already
a little bit off.

I...

I saw so much brilliance
in what he did.

Yeah, I mean, the sponge was thick,
but it had a great texture.

So soft.

The mango compote was very fresh.

Good size of the dice.

Yeah, there were so many things
that went right.

But then one...one thing that went
terribly wrong.

When he left that cake
in the temperature,

in the melted chocolate,
it was game over.

I had no idea of the level
of pressure that you guys are under.

I have a new appreciation for that.

You all did so well tackling recipes
that you've never done before.

Um, we tasted some beautiful things

and I hope you took away something
from today.

Absolutely.

Put your hands together
for Phil Khoury, everyone.
Yeah!

Now, for one of you,
it's the end of the road.

The cook going home brought us
a dish that did have great flavours.

But they were overshadowed
by the thickness

of both the chocolate shell
and the sponge.

The ratios, they were out of whack.

And that changed how the dish ate
overall.

So I'm sorry to say...

..you're going home...

..Andre.

(CHUCKLES)

Andre.

We started this journey together...

Whoa.

(EMOTIONALLY) ..16 years ago.

And for the past 16 years,

I've watched you not only become
a really brilliant cook

and an amazing entrepreneur,

but also an incredible husband
and dad.

It's been so nice and fun to be back
in the kitchen with you.

I love that you've always marched
to the beat of your own drum.

And I hope that never changes,
even though sometimes I do.

(LAUGHTER)

No, I don't, I really don't.

Thank you.

I was pretty inspired
that first time I walked in

and seeing my mate
right in the shining bright light,

where she belongs and deserves.

And after all these years
of hard work, it blew my mind.

Um...

Poh is a jewel in the crown
of Australian culinary scene...

Oh, my God!

..and she's one of the most genuine
and unique individuals

I think that we've all been around.

There's no one better.
She is the top.

She's basically going
to start levitating any year now.

(LAUGHTER)

And, um, yeah. Thank you.

Well, Andre,
we're going to miss you so, so much.

But for now,
it's time to say goodbye.

You got me in the end! (LAUGHS)

Being eliminated, I'm devastated.

But I've come so far
in this competition.

Thanks. You're the best. Love you.
Love you.

It's taken me 16 years to re-emerge.

But I'm really, really glad
that I've come back on MasterChef.

I came in here with no expectations
and got to top 10.

So I'm feeling pretty invigorated.

I've rediscovered my passion
for cooking after all these years.

And from now on,
till the time I die,

I'm going to keep cooking.

Give it up for Andre, everybody!

ANNOUNCER: Tomorrow night...

CALLUM: What is going on here?

..these not-so-famous faces...

ALANA: OK.

..inspired dishes that are known

throughout the world.

I have no idea who any of

these people are.

Which contestant

will guess who's who

and put the best spin on a classic?

Captions by Red Bee Media