All language subtitles for Masterchef.Au.S17E46.1080p.WEB-DL.AAC2.0.H.264-WH

SNEZ: I can't believe we made it.
CALLUM: I know, how good.

Why do you reckon? They said,
"Tall order" yesterday.

I'm feeling like
it's going to be this tall.

JAMIE: This a croquembouche again.

Top three yesterday.

Feels good to continue
this little roll I'm on.

I feel like I'm cooking
with a lot of clarity.

Winning today would be huge.

We are at the pointy end
of the competition,

and every single immunity
is going to count tenfold right now.

There has been no illusion

since the start of this competition
why I'm here.

I am 100% back to win.

Oh, this feels good.
Let's do it, guys.

Hey. Oh, this is nice.

Oh.

Hello, hello, hello.

Yes. Scope the equipment.

It's the whole place.

Do your thing.

Hello.
Morning, all.

ALL: Morning.

It is a big day for you three.

We are about to welcome
a culinary star into the kitchen.

This guy, he was born and raised
right here in Australia,

but he has
an international reputation.

At 14, he was washing dishes
in kitchens.

Before long, he was creating them.

And at 27, he was the executive chef
at a luxury hotel in Shanghai...

Wow.
Oh!

..where he went on
to earn his first Michelin star.

OK.

And he didn't stop there.

Today,
he has two successful restaurants

in Singapore.

And this chef is reshaping
the world of fine dining.

With this chef at the helm,

this iconic restaurant
earned him his second Michelin star

just eight months after opening.

Oh, wow.

You heard me right.
Second Michelin star.

Please welcome Chef Patron
of Marguerite,

Michael Wilson.

(CHEERING AND APPLAUSE)

It's going to be brutal.

It's not tall, the dish.

CALLUM: Michael Wilson
is not to be messed with.

He is at the top of his game.

Marguerite is changing the way

that fine dining runs
all over the world.

So I know that this dish,
whatever it is,

is going to be epic.

Michael, welcome
to the MasterChef kitchen.

Thank you, Poh. First time.

Tell us about Marguerite
in Singapore.

So Marguerite in Singapore,

it's a fine dining restaurant
based off the European seasons.

It's what we call creative cuisine.

So our experiences
through life and nature

is what dictates
how we cook in the restaurant.

That's beautiful.

It's lovely.

I bet you're keen to see
which of Michael's creations

you have to replicate
to win immunity today.

Michael, I've heard you've got
a nickname for this dish.

So this dish you're going
to be replicating today,

it's probably
one of the most difficult dishes

in any restaurant that I've opened.

And we nickname it
the Tower of Terror.

Tower of Terror.
Oh, gosh.

Oh.

Ohhhh!

Even I'm a bit nervous now.

Do you want to put them
out of their misery?

Let's do it.

Today, guys,
you're going to be making...

Marguerite "Opera."

(LAUGHS)
Wow.

Whoa!

Whoa!
BEN: Look out!

It's a little tower.

CALLUM: The sheer mechanics
of this dish

don't make a lot of sense.

Usually food is, like,
wider than it is high,

whereas this is, like, skinny,
it's tall.

It looks like
it's going to tumble over

at any moment in time.

Wow. Looks gorgeous.

ANDY: Eight layers
of absolute precision.

Eight layers?
Yes.

Do you want to come in
and have a gander?

Yes, please.
Please.

SOFIA: Get down, get down low!

Wow.
Look at that thing.

SNEZ: I love this.

JAMIE: Look, when I thought
Tower of Terror,

I was thinking croquembouche.

So for something so petite
to be nicknamed the Tower of Terror

means this dish is exactly
the kind of technical dessert

you'd expect
out of a Michelin star kitchen.

OK, so from the bottom to the top,
guys,

we've got a tuile made from cacao,

hazelnut parfait,

a plain tuile.

There's a chocolate cake.

Soaked into the chocolate cake

is 21-year-old balsamic vinegar
and coffee oil...

Ooh! Nice.

..a tempered chocolate disc,

a coffee cremeux, roasted hazelnuts,

cacao nib nougatine

and Jerusalem artichoke ice-cream.

Ah! Who wants to try?

Oh, yes, please.
Go on. Get stuck in.

You want to get everything
in one bite.

Yeah, that's a good idea.
Get the knife.

Go straight down.
Be very firm with it.

Wow.
Wow!

Oh, my God, that hazelnut
on the bottom is just phenomenal.

CALLUM: I love how, um,
that kind of dark, roasty bitterness

that goes through the whole dish
is kind of the coffee,

the dark cocoa nibs,

that roastiness of the Jerusalem
artichoke ice-cream.

So even though
there is some sweetness there,

it's really well balanced

when you eat
the whole thing together.

So, yeah, it's delicious. Thank you.

I love the flavour profiles here
and the textures are stunning.

Every layer has a purpose,

like the softness of that parfait

and the creaminess of that gelato

is offset by the crack
of the tempered chocolate

and the tuiles.

And that cacao nib nougatine
is absolutely divine.

Give us some pressure points
on some of the components.

When making the gelato,

you've got to roast the artichokes.
OK?

So what you're looking for
is caramelisation.

Not black,
but a deep golden colour.

The main pressure point
is that it has to remain in balance.

You've got to keep it
to the same ratios.

If one layer is bad,
the whole thing could collapse.

SNEZ: And that dessert,
it's out of this world.

I'm worried that mine
is going to be more like

Leaning Tower of Pisa.

Masterpieces like that take time.

And you're going to need
to make every second count today,

because you're not plating
just one of Michael's dishes...

(LAUGHS)
Oh.

..you're plating five.

Oh, my God.

LAURA: Wild.

We're giving you three hours
and 15 minutes.

Not much.

The recipe, equipment
and ingredients you need

are at your benches.

Whoever's dishes
best resemble Michael's

in looks and tastes

will be immune
from Sunday's elimination.

Alright, guys,
I hope you're ready.

Your time starts...now.

(CHEERING AND APPLAUSE)

SNEZ: Here we go!

Oh, it's so beautiful.

The pressure in this competition
right now is sky high.

Not unlike the Tower of Terror
that we're making now,

which is, frankly,
a little terrifying.

I've been lucky enough
to have immunity

the last couple of weeks,

and I know what an advantage it is
to be able to sit back,

watch the elimination

and not have that risk
of going home.

So I want to make it
three from three this week

and give it everything I've got.

Yeah. First pressure test
of the season.

It's a good one.

I've been sitting up there
watching other people

go for these all season,
and every now and then I'll be like,

"Oh, I want to make that."
Or, "I want to eat that."

Today I'm getting to do both.

It's been about 12 years
since my last pressure test,

and that one
didn't have a great result.

It was for a spot in the semifinals.

The dish I went out on
was the final pressure test

and unfortunately,

tempering chocolate - not my jam.

My goal today is to read the recipe,

do things once,

make sure that they're done properly
the first time

because all of those little mistakes
end up snowballing

and you end up in not a good place.

I feel great, actually.

I'm really enjoying,

and the fact that I'm recreating
a Michelin-star recipe

is blowing my mind.

So I really want to do my best

and hopefully have
five perfect dishes on the plate.

So far I've done pretty good
in pressure tests.

Some of them I won.

So I feel really good today.

I'm confident. I feel motivated.

I really want this today.

If I do get to beat
Callum and Jamie today,

that would be amazing.

So the first step
of the recipe today

is to work on this artichoke gelato.

Michael's artichoke gelato
tasted kind of savoury

and you could taste the artichokes
kind of being caramelised.

I need to nail this

because that gelato
just brings everything together

and cools down the whole dessert.

The first thing I do

is I slice my artichokes
and they can't be too thin,

otherwise it can burn quite quickly
and that can ruin the flavour.

I sprinkle them with sea salt.

Isn't throwing salt
behind your shoulder good luck?

(LAUGHS)

And I put them in the oven.

(TIMER BEEPS)

Jerusalem artichokes are roasting.

I'm working on the coffee cremeux.

The cremeux is so silky smooth
and luscious,

and the way to get that texture
is by cooking it in a water bath.

LAURA: Nice, Cal. Good cremeux-ing.

I then strain it off

and fold it through my cream.

Wahey!

Come on, give us one more.
Give us one more.

That's my only professional move.

(LAUGHS)

DEPINDER: You need your own TV show,
Snez.

BEN: MasterSnez.

(LAUGHS)

Pop it in the fridge to rest.

I'm gonna crack on
with that hazelnut parfait.

Water spin. (CHUCKLES)

Well, Michael, firstly,
thank you so much

for coming into
the MasterChef kitchen.

I think it's so amazing
to see Aussies go abroad,

do their thing,

a couple of Michelin stars
under your belt,

and then come back
to the MasterChef kitchen

and really show Australia
what you've been up to.

And I think if this dish

is a little bit of a representation
of what you've been doing,

you've been doing a lot, mate,

because there is a bit going on here

and you are putting our contestants
under the pump

with a dish
nicknamed the Tower of Terror.

Yeah, it's definitely...

It's definitely called pressure test
for a reason, isn't it?

Have you ever made it
in three hours and 15 minutes?

No.

Why would I do that?

Why would I do that to myself?

That's right.
And what is interesting,

today, the contestants
won't be using any moulds

trying to create something

which is obviously elevated
without moulds,

and that's going to be
a bit of a trick.

I feel a little bit bad.
Already?

Yeah.
(LAUGHS)

JAMIE: I'm feeling pretty good.

I've got my cremeux base
in the circulator,

I've got my Jerusalem artichokes
roasting,

which is going to go
into the milk base for my gelato.

I'm working on my hazelnut parfait.

Now, for me, the hazelnut parfait
is absolutely delicious.

It's beautiful and nutty
and luxurious.

First thing you need to do
is create a pate a bombe.

Where the pressure point comes in

is mixing the hazelnut paste
with the cream

and making sure
that's not over-whipped.

DEPINDER: Nice work, Jamie.

SNEZ: Artichokes are looking really
good for my artichoke gelato.

They look perfectly golden
and caramelised.

Come on, buddy, every single drop.

Whoa!

And it really tastes
like Chef's dessert.

LAURA: Are you in the boxing ring,
Snezzie?

Huh?
Bang, bang.

No, I'm just celebrating
every element.

Atta girl! We love the vibe.

BEN: We love a celebration.

Read the recipe.
You've got 2.5 hours to go.

(CHEERING AND APPLAUSE)

Come on, guys.
Come on.

Great work.
You're doing really well.

Let's keep hustling.

DEPINDER: Ooh, I can smell the...
SARAH: What is that?

..Jerusalem artichokes.
Oh, yeah.

Smell a bit burny, don't they?

Mm. They do actually.
Yeah.

The J-chokes are burning.

Can you smell them?

They smell like burning.

What's a... What's a stab, Chef?

What's a stab?
Stabiliser? Oh, stabiliser.

Got it.

I was like, "5.5g of stab?"

So I've got my Jerusalem artichokes
roasting away.

I've got the coffee cremeux
in the fridge, which is good.

My hazelnut parfait's
in the blast chiller.

Working on the artichoke gelato
as we speak.

Yeah, I'm feeling good.

LAURA: Ohhhh.

They're definitely burnt.
I can smell them.

Hmm.

Have you done your J artichokes yet?

Not quite as dark as yours, bruv.
Mine are pretty dark.

LAURA: Cal...
Yeah?

They're dark, eh?

I'm a little bit confused
'cause I'm kind of thinking,

"OK, the temperature
in the oven I think is right.

"The timing was right.

"Why are they so dark brown?"

And I think I've just sliced them
too thinly.

They've burnt in that 25 minutes
they were in the oven.

Infusing these artichoke chips
into the artichoke gelato

is going to be
not the flavour I'm after.

ANDY: Callum, how's it going?
Hello.

Um, I'd say terribly, to be honest.

Terribly?
Yeah. Bad start.

So these
are your Jerusalem artichokes

for the artichoke gelato?
Yeah.

Mate, they are burnt.

These are your Jerusalem artichokes
for the artichoke gelato?

Yes.
Mate, they are burnt.

How crucial
are these Jerusalem artichokes

that they're like, you know,
perfect to the recipe?

Like we said, crucial
that they're a deep golden colour,

but not black.
If they're undercooked,

you're not going
to get the caramelisation

and the flavour into the dish.

If they're overcooked,
it's just going to be bitter.

Yeah.

Callum, I think my advice
is, like, you're a very smart cook.

You've got great instincts.
Don't overthink this.

Will do.

Make sure your first mistake
is your last mistake.

Good luck, mate.
Thank you. Thanks, guys.

BEN: Come on Cal.
LAURA: Come on Cal.

At least it's early on
in the recipe.

I've got enough time.
I've got enough time to redo it.

This is probably not the start
to the cook that I'd hoped for,

but if there's any cook
that's going to start terribly,

it's probably
a three hour and 15 minute one,

because I've got time if I hustle
and work hard from now

to bring this bad boy back.

This Tower of Terror
from Michael Wilson

is going to be the difference
between me

and having that immunity
at the end of the day,

so let's do it.

Come on, Cal.
Still got heaps of time, mate.

Yeah.
Thank you.

LAURA: Good sifting.

Yeah.
DEPINDER: Yeah.

Yeah.
You do that.

Yeah. You sift that. Yeah.

(ALL LAUGH)

I think I'm tracking OK.

Got my parfait and artichoke gelato
in the blasty.

Cremeux's just resting
in the fridge.

SNEZ: See you soon, buddy.
Stay in the fridge.

After that's the chocolate sponge,

but before that, we need
to get both of these tuiles done.

DEPINDER: Nice, Jamie.
Thank you.

170 fan, six minutes.

Chocolate sponge.

The next element I'm working on
is my chocolate sponge.

Michael's chocolate sponge
tasted really kind of aerated,

but with a hint of coffee
and balsamic vinegar.

I feel like the balsamic vinegar
just lifts it

and gives it
a beautiful, beautiful flavour.

And then I fold in meringue
in my chocolate mixture.

My batter is very light and airy.

It's definitely a recipe to keep.

Come on, I've got so much more
to do.

Not to mention chocolate.

BEN: Come on, Snez.
Yep.

Quick, quick, quick!

Now to burn these as well.
I'll see how I go.

So I'm in the middle of recovering

from my artichoke mishap
at the start,

which means I'm pretty much
back on track, looking around,

'cause I've actually got
my tuiles in the oven.

So I've sort of skipped ahead
to then catch up.

Should all become even-steven
in the end, I reckon.

Right now I'm going to crack on
with the chocolate sponge.

"Whisk eggs, sugar and salt."

I'm trying to motor
through this recipe today

because I think in a dish like this
that has eight layers

that have to be delicately placed
on top of each other,

and we're making five plates,

I think I'm going to need
every second I can get

right at the end of the cook.

Yum.

JAMIE: I've just put my sponge in.
Tuiles are out.

I'm moving on to my nougatine.

The nougatine in this dish
is super important

because it provides
a bit of sweetness

that a lot of this dish
doesn't actually have.

I've got my base for my nougatine
on the stove,

bubbling nicely,

pour it out onto the counter,

cool it down,

and then I start to roll it out
with a rolling pin.

The nougatine, from memory,
was perfectly crisp.

It was thin enough to crack,

but still thick enough
to hold that structure

and hold
that beautiful gelato on the top.

Guys.

No.
You want a taste?

(OVERLAPPING SHOUTS)

We love you.
Yes!

Wow.

Auntie Poh never forgets
the kids on the gantry.

Oh, Poh!

Don't worry, Callum,
they're not cheering for us.

Oh, that's...

Did we ever tell you
you're our favourite judge?

(ALL LAUGH)

That's what I was aiming for.
Oh, my God.

Oh, wow.
Now we understand.

Can you take us
through all the layers?

Feeding time at the zoo.

I want to eat it all. That tuile...

Mm!
Oh, my God, that ice-cream.

It's, like, salty.
Mm.

JAMIE: I take the tray
out of the oven

and chuck it straight
onto the bench.

Mm. Coffee.

Mm.
Wow!

I remove the cast iron trays
under there

to make sure they don't continue
to cook my nougatine.

And then I grab my mould

and start to press out
really lightly

these little discs.

BEN: Nice, mate.
LAURA: Nice.

Staying on top of things

is the most important thing
right now.

I've started strong.

I'm staying focused,
but it's all about making sure

that continues
to the end of the cook.

DEPINDER: You're good, mate.
Just think about how many you need.

Get on to the chocolate.

Only one of you can win immunity

and there's only one hour to go.

(SHOUTS OF ENCOURAGEMENT)

DEPINDER: Come on. One hour, guys.

Oh, no more timers.

It says here.

Five.

One, two, three...

It's not perfect.

Snez, you've really
got to concentrate now.

This is a really crucial part
of the dish.

Yeah.

Oh!

Snez, Snez.
Yes.

Think about why...why
that's happening, and then...

Yeah. I need to clean...clean this.
That's why it's happening.

Uh, hang on.
What does the recipe say?

It says, "Allow to set just
for 60 seconds then quickly cut."

Do you think that it's set?

Definitely not.

Every single layer
has to be perfect.

Otherwise Tower of Terror
will not stand straight.

I'm starting to be
a little bit stressed now.

I feel like this cook
is getting away from me

and getting a little bit
more frazzled.

All eight layers need to be spot-on!

You have 30 minutes to go.

ANDY: Come on, you got to lift it!

(CLAPPING)

WOMAN: Wow.

(EXHALES SHARPLY)

There's so many steps
to this nougatine recipe

and it's really hard to understand.

I need to stay focused
and keep moving.

Come on, Snezzie.

And then it hits me.

Remove the tray underneath
that's already hot.

SARAH: Move quickly.
(LOUD CLANG)

Sorry.

I have pulled the hot tray out

and my nougatine
is now sitting on the bench,

perfectly cooled
to take my circles out.

Oh, this better come out.

It's gorgeous.
Pretty happy with that.

Taking them out, they look
phenomenal. I'm really happy.

DEPINDER: They look really good,
Snez.

They're gorgeous, honestly.

And done. Move on.

Beautiful, girl.

I need to start on
the tempered chocolate disc.

Tempered chocolate is just so fine.
It's so thin.

It's like perfect little discs
sitting there in between.

And it just snaps.

Snap! (CHUCKLES)

Uh, just trying to temper
my chocolate.

I've got my nougatine done.
I've still got heaps to do.

The layer I'm most worried about
is the tempered chocolate

because it's tempered chocolate.

There will be tempers
if I don't temper this chocolate.

Go, Jamie.
Come on, Jamie.

I was actually in the kitchen

the last time that Jamie
tempered chocolate.

Bloody hell. Come on.

It was not a pretty day for him.

So I'm hoping
that doesn't happen again

and he just kind of comes through
with the goods.

Come on!

CALLUM: I feel like I'm behind time,

and I've got to temper
the chocolate,

I've got to churn the ice-cream.

I've got to bring
the whole thing together.

I know this nougatine
is a real pressure point.

Is it cool enough?

Right now I'm a little bit worried
looking at this nougatine

because I'm imagining these, like,
perfect circles

and I'm not getting
a perfect circle.

Uh, Cal...

..why do you think
it's not working for you?

(EXHALES SHARPLY)

Maybe it's too hot
because it's still too...

Hmm...

I've left the nougatine to cool
for another minute.

It's still not quite working.

It's still really kind of
sticky and tacky,

so I need to let it cool
for a little bit longer again.

Oh, come on, Cal.

I let the nougatine mixture cool
for another minute

and I go to punch it out
and it comes out beautifully.

It's looking thin.
It's like really nice and even

It's a perfect circle. Eureka!

BEN: Nice, Cal.
Beautiful, Cal.

That's amazing. Good job, mate.

Beautiful, Cal.

Oh, you got the hang of it now, man.
Lower, Callum, lower.

Must've been the lower legs.

Got to spread your legs a bit wider,
Cal.

I've spent a lot of time with this
nougatine trying to get it right,

but I'm breathing a sigh of relief
because I think it looks perfect.

It's time to get onto
this tempered chocolate disc.

JAMIE: Yeah, boy!

The chocolate is finally
at the right temperature.

I'm feeling the texture,
it's drying on the edge of the bowl.

It's looking the goods.

I'm going to pour it out onto the
acetate and spread it super thin.

LAURA: Nice, Jamie.

Not so thin,
it's going to shatter,

but thin enough
that I want a perfect snap.

I take my ring mould and start
to press out these little discs.

It's going to set beautifully

and create that perfect middle layer
to this beautiful dessert.

Have you just overcome
your 12-year fear

of tempering chocolate
in this kitchen?

Let me, uh, let me finish
the challenge first.

Oui.

31. Am I so lucky?

DEPINDER: Just roll with it, mate.
Oh, my God! 31.

Yeah, yeah. Go, go, go. Snez, go.
Ooh!

Chocolate looks good.

I spread it on
the beautiful acetate sheet.

It's nice and thin.

"Add a sheet and place it
on a baking tray.

"Cover with the other one."

It says, "Put the second sheet
of acetate," so that's what I do.

I take the second sheet and stuck it
on my hot wet chocolate.

So next, I need to cut
five perfect circles.

Oh, my God.

Oh, I shouldn't put this!

I realised I shouldn't
have done this.

Bloody hell, Snez!

I take it off,
half of the chocolate is gone.

I have no more chocolate left
in my bowl.

I'm absolutely shattered, at myself.

I stuffed it up.

What happened?
I covered it with the bloody thing.

Oh!

What did you do?
I covered it with the...

With the acetate?
Yes, but that goes later.

I kind of skipped the...
I was reading quickly.

Have you still got chocolate?
No, no.

It looks so thin.
Yeah. So...

You're running out of time.

Think of how you can rescue this.
Come on.

Snez, you've got your ice-cream,
just maybe just do that.

Yeah.

There's no way I can save
this chocolate.

There's no way I can redo it.

So I'm missing a layer.

But I need to move on.

At least have this gelato
on a plate.

On the side. Splash!

Sorry, sorry, sorry!

CALLUM: Probably for the first time
in the cook

I'm starting to get
a little bit concerned

that I'm running out of time.

Still too hot.

Damn you, tempered chocolate!

Tempering chocolate
is quite time-consuming,

and chocolate
doesn't like to be rushed.

I'm going to use this
a couple of minutes

while it's cooling down
to get my gelato churned.

To set the gelato and give it
that beautiful, kind of creamy,

unctuous sort of texture,

we're using liquid nitrogen today.

Because it freezes ice-cream
so quickly,

you just get a texture
that you would never get

in any other method of making it.

That looks better.

15 minutes to go!

WOMAN: Come on, guys!
(CLAPPING)

Let's go, guys.

Your dish is fantastic.
It's not too sweet,

which is interesting.

POH: I'm stressed about the scoop.

MICHAEL: Yeah, I mean,
the scoop is going to be difficult.

And I can guarantee
that gelato spiral

is something that they have
never practised before,

so it's the first time.

Not to mention, the gelato
has to be the right texture

to be able to scoop
in the first place.

Yeah, yeah, super important
that they keep an eye on that.

Where is my ice-cream scoop? Oh!

So I start scooping it.

This is gonna be tricky!

Oh!

SARAH: Awesome!
Oh, my God, I have a rose!

(ALL CHUCKLE)

The actual coming together,
I'm having roses.

And I'm like, "Ah, I have roses!"

I don't have a chocolate tuile,
but I do have a rose. (CHUCKLES)

Beautiful.
Oh, my God, it's gorgeous.

(LAUGHS)

Think my gelato today is beautiful.

Yes, Snezzie. Beautiful.

They are stunning. I'm so proud.

So I put it on a blast freezer

until the rest is done
and put it on top last.

BEN: Go, Jamie!
LAURA: Come on, Jamie.

JAMIE: I'm scooping
and some of it's starting to come.

Come on, Jamie.

Confidence, confidence.

Jesus!

It's cracking.

It's icy.

I scoop again.

Not working.

All still too icy.

Oh, my God.

This is not Michelin starred.

So far, my entire cook
has been relatively fun.

It's been really easy.

And now I'm scooping ice-cream
like I'm a seven-year-old.

I'm furious.

There is no time left.

I need to make sure these work.

LAURA: Come on, Jamie.

(EXHALES SHARPLY)

I take my fifth scoop out,

and it's probably the only one

that looks anywhere close
to what Michael's looked like.

Here we go.
Nice.
Nice.

Not quite.

There's no time, so I just have
to go with what I've got.

You should be plating up...

Oh, God, I can't get that 'T'.
Ting! Ting!

You should be plating up!

I'm sorry. I can't do it.

(LAUGHTER)

OK, guys,
you should be plating up now!

Come on!

BEN: Come on.

JAMIE: First thing to plate this
dish is a chocolate tuile - down.

My hazelnut parfait - down.

Plain tuile - down.

That tower will topple
if I don't do this properly.

I take my sponge,
cut them down to size.

We can't have a massive layer

which is going to throw the balance
of the whole dish.

And then our chocolate - check.

It's now these chocolate discs need

to have some of the cremeux
I piped on top,

and then little pieces
of hazelnut go on top of that.

The nougatine goes on top.

Once that's done,

it's precariously rested
on top of that sponge cake.

If I've done everything right,
this will work.

If I haven't,
it's going to be falling towers.

I don't want that.

12 years since
the last pressure test

and tempering chocolate
was my downfall.

This time it could
be scooping some ice-cream.

Ludicrous.

BEN: Keep going, keep going.
Push, push.

LAURA: Get those chocolates in.

CALLUM: I still need to finish off
this tempered chocolate disc.

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

Oh!
Come on, Cal.

Just do your best, man.
Get something in there.

I'm trying.

DEPINDER: Come on, Cal.

Ooh!

It's too thin and it snaps
and breaks a couple of...

I just... Yeah, I spent too bloody
long on that nougatine, I think.

And I just cost myself
that extra two or three minutes

to get that chocolate right
at the end.

Oh!

Cal!

I am disappointed in myself
because I have run out of time

to actually redo
this tempered chocolate.

Having a key element missing
when it is a constructed dessert,

the whole thing
is going to fall over,

which is frankly,
a little terrifying.

Can't go without a layer.

And so I'm just going to use
an extra tuile biscuit

to sort of form that eighth layer,
if you will.

Okey-dokey. Let's do this thing.

Plating my dish up, I'm going
to start with the tuiles

on the bottom of the plate.

On goes the hazelnut parfait
onto each one.

I'm going to get the tuiles
and pop that sponge on top

with another tuile on top of that

to hopefully replace
the tempered chocolate.

So it's not going to be
exactly the same,

but I'm kind of replacing kind of
a crunchy thing for a crunchy thing.

So texturally it's going to be OK.

DEPINDER: Good thinking, Cal.
LAURA: Nice, Cal.

But because I'm missing
that tempered chocolate element,

it could so easily topple over.

Two minutes to go!

ANDY: Come on!

Come on.

If balance is not right,

and if one of the elements
is not right shape,

everything can kind of fall down.

I don't have a chocolate disc
and I keep thinking,

"Where am I going to pipe
the little chocolate caramel?"

Because that's usually sitting on
the chocolate disc to make it firm.

So it's not going to be ideal.

So I need to pipe my cremeux
instead on tuile,

I need to do it on my
chocolate sponge directly.

Oh!
DEPINDER: That's OK. Just keep going.

Missing element is a big deal.
I'm doomed.

Just roll with it, babe.

We need five perfect plates in 10...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one!

ANDY: Yes!

Well done.

How did you go?
Well done, champs.

Well done. I could barely finish.
Oh, my goodness.

Well, Michael, we knew your dessert,
Marguerite "Opera",

was going to push our contestants,

but I don't think we expected
the intensity

of those final few minutes.

Yeah, you know, it could have

spiralled out of control
at any second, then, couldn't it?

Yeah. I see what you did.
(CHUCKLES)

Shall we get the first dishes in?
Yes!

Good luck, Snez.

CALLUM: Good luck, Snez.
SNEZ: Thank you.

I'm still devastated
that I'm missing the chocolate disc.

And I'm know in a pressure tests
like this

you need to get it all right.

I'm just hoping now that
all my other elements are delicious

and done well enough to keep me
in this chance for immunity today.

Hello.
JEAN-CHRISTOPHE: Hello, Snez.

Hi, Snez.
Wow, look at that.

Oh, my God.

Snez, how do you feel?

I feel good - that was so much fun -

except that I'm missing
the chocolate disc.

In that last bit of the cook,
you had to make a choice -

chocolate or gelato?

Are you happy
that you chose the gelato?

Absolutely,

because there's enough crisp
and snap in this dessert already

from those beautiful tuiles.

Oh, OK. You don't need
the chocolate, by the way, Chef.

Oh, no, no, no.

You'll definitely miss
the chocolate.

But I think without gelato,
it just wouldn't be the same,

because gelato gives the coolness
and the saltiness, and it's just...

SOFIA: These are going to fall at...
MICHAEL: Here they go.

Oh, no!

POH: Oh, this one's going timber
as well.

(SNEZ SQUEALS)

And...there it goes.

It's like a forest just
slowly falling.

Oh, no. Oh, no. Oh, no.

ANNOUNCER: Grab your aprons

and try these delicious,
MasterChef-approved recipes on 10.

Oh, no!

This is so stressful.
I just watched them fall down.

(ANDY GROANS)

I ended up with
one leaning Tower of Pisa.

It's a disaster.

Snez, they look
a little different at Michael's,

but we're gonna see how they taste.

Yeah. Thank you.
Thank you.

Thank you so much.
MICHAEL: Thank you, Snez.

POH: Thanks, Snez. Great effort.
Oh, my God. Enjoy. Oh.

Michael, we've had a few falls here.

Why do you reckon
they're tumbling over?

The cake's pretty high.

Cake isn't as stable
as the other things in between.

So when you put something heavy
on top, like that gelato,

if it's not exactly in the centre,
it's going to move everything off.

POH: Yep.

She's delivered that
she's capable, in terms of flavours,

to bang something
nearly as good as you.

The artichoke...Jerusalem artichoke
gelato,

the flavour was unbelievable.

The texture of
that gelato was sublime.

Sublim, sublem - whatever.

Next, the sponge - wow.

(LAUGHS)

What a sponge!
It's just unbelievable.

I love the amount of the balsamic
and the coffee to it.

It's just melting inside

and really I enjoyed it
into my mouth.

I am superbly impressed by Snez.

I think her gelato was
almost as good as yours, Michael,

and I'm so glad she prioritised that
over the chocolate disc.

I thought she just packed that
with so much of that beautiful,

earthy, sweet,
roasted Jerusalem artichoke flavour.

And I thought the seasoning on it
was absolutely identical to yours,
Michael.

The cake, be it 2.5 times the size,
is exceptional.

And then the parts which probably
let her down a little bit were

the thickness of the nougatine -

it's just really too thick -

and that tempered chocolate disc
not being there.

It just becomes
a little bit unbalanced.

But as a whole, the flavour
of everything, though,

she's done a really good job
at getting the seasoning right
on the dish.

So she should be very happy
with this.

I think, if you sum it up,
this is just like flat-out Snez.

The flavours are spot-on.
You know, she's such a weapon.

If she just takes
that next little step up,

she's unbeatable.

Yeah.

CALLUM: I know that my dish
isn't perfect today

because clearly I'm missing
that tempered chocolate element,

but I think
the other elements are pretty good,

and it looks pretty similar
to Michael's dish,

so I'm happy-ish.

POH: Hi, Cal.
SOFIA: Ooh.

I just have to hope that my dishes
hold together.

Wow.

Callum, these look
pretty much identical.

Yeah, I think I'm really happy
with how they look.

Um, the elephant in the room is
that I had to think on my feet

and do an interpretation of
the dish

by using a second tuile biscuit

where the tempered chocolate layer
would go.

But I figured that it was better to
put up a complete dish

that still looked like
the dish should,

rather than sort of
just missing that all together.

Well, well done in completing
the dishes, Callum,

and for thinking on your feet.
We're going to taste them now.

Thank you.
(JUDGES THANK CALLUM)

I think that this was
a really, really good effort.

The biggest thing is the chocolate
that's missing.

He essentially
swapped something bitter

for something sweet,

which has thrown the sweetness of
the dessert slightly out of whack.

But a really, really
fantastic effort, I think.

It's amazing because, like,
to the eye, you know,

it looked pretty good

and I think I thought it was
going to eat really well.

And don't get me wrong, there are
some great elements in here.

I really love that cremeux.

I thought it was beautiful
both in texture and in flavour.

And same can be said about
that hazelnut parfait

on the bottom as well.

But I think for me the biggest thing
was the texture.

You said before
that we wanted, like, a snap

and this is definitely a crunch.
Yeah.

Both the tuiles,
they are just a little...

Like, and I'm talking... What?
It's the tiniest bit thick, right?

It's like a half a mil.
It's a huge difference, though.

It's half a mil, but the way
that it eats is just night and day.

I felt like with yours,
when I tasted it,

you could almost just press it
on the top of your palate...

Roof of you mouth with your tongue,
yeah.

..with your tongue
and it would crack.

But that one
you definitely had to chew through.

But as a whole,
I think that was an enormous effort.

JAMIE: I'm nervous.

SOFIA: Here we go.

G'day, mate.
G'day.

You're presenting something

to a chef that is
at the top of his game,

and you want to do it justice.

If it comes down
to how I scooped this ice-cream,

I'm going to be devastated.

Jamie, first pressure test
after 12 years off. How was that?

That was wild.
It was a good time, though.

Out of everything I did today,

I think scooping that ice-cream
was probably the hardest thing.

Yeah.

Well, you got every single element
on that plate,

so you should be incredibly proud
of yourself.

Thank you.
And we're going to taste now.

Great.
Cheers, mate.
Is that it?

Quick, Go! Get out of here.
(LAUGHTER)

Well, all these towers are
still standing,

and that is an amazing effort
in itself.

(KNIFE CRACKS)

Oh. Look at that!

I heard it.
It's good.

So the structural integrity of it
was fantastic.

I thought the outstanding parts
were, for me, the tuile.

They were so beautiful and thin
and cooked perfectly,

really nicely caramelised.

I loved that even though the roses
were a little bit wonky,

the flavour of the artichoke
ice-cream was delicious.

The nougatine -
the flavour was delicious,

but I thought it was
a tiny bit thick.

But as a whole, I think

the whole thing ate really well
still.

I think it is an immense effort
from Jamie.

I can't get over that chocolate.

That chocolate disc was
so beautifully tempered,

so thin and so delicate
that, even though I could taste it

and the effect that it had on
the dish overall,

when I remembered to look for it,

there were
just these tiny little shards left

because it was breaking apart
and melding with everything,

which I think is kind of
what your dish did as well.

Yeah, and it's interesting

that the part of the dish
which scared him the most

probably was the strongest part
of his dish, just about.

The textures are close, right?

Like all of those tuiles
are taken nice and far in the oven.

They're also really thin.

The tempered chocolate
was really thin.

The gelato, like, is unapologetically
Jerusalem artichoke,

you know, and that's exactly
what yours was.

Like, you knew it was a J choke
and I love that about it.

So he's flat out crushed this.
I'm really happy for him.

Did you just say J choke?

(LAUGHS) I know!
I've never heard J choke before.

Tremendous effort.

The balance of earthiness,
saltiness, sweetness is really good.

So seeing this is
the first time Jamie's made this,

it's a really solid effort.

Kudos to Jamie.

You guys did really, really well.

It's not something that you would

really wish upon anyone
to have to do.

Professional pastry chefs would have
a hard time executing that

in the same amount of time,

so you should all be very proud
of yourselves.

Chef Michael,
a pleasure from all of us.

Thank you, thank you.

POH: Now, to your dishes.
There were positives in all of them.

Callum, your dishes were
visually gorgeous,

very similar to Michael's.

Snez, your gelato was exceptional.
Thank you.

Silky, sweet, and the salty hit
was spot-on.

Guess what?
Definitely gelato of the day.

Jamie, taste-wise,
your elements were superb.

The snap of those tuiles

and the chocolate disc were
music to our ears.

Thank you.

And when we compared it
to Michael's,

he said it was almost perfect.

It was your first pressure test
in 12 years...

..and you've won it!

Yes! Oh!

Oh, my God.

JEANÐCHRISTOPHE: Look at the smile.

(APPLAUSE)

Jamie, the tables can turn.

Last time you did a pressure test,
you walked out those doors.

This time you got immunity, mate.
How's that feel?

It feels great.
It feels absolutely amazing.

I had so much fun today.

I honestly thought, like, I'm doing
everything I can to mess this up

right at the end when I was
struggling with that ice-cream.

But it was a great dish,
and I'm really happy

that I made something
I felt was pretty close,

so thank you very much.
Thank you.

Well, nice one, mate.
You smashed it.

You're safe for the rest of the week.

Yeww! Sick.

Everyone else, tomorrow, immunity -
it's back on the table.

See you, then. Good night.
Well done, Jamie.

Thanks, Chef.
Thank you.
Thank you.

Oh, my God.
Well deserved, buddy.

Thank you. Thank you.
So good.

SARAH: Great work. Congratulations.

ANNOUNCER: Tomorrow night...

..it's a lucky dip...

A could be anything from apples
to abalone.

I'm so nervous.

..so these mystery ingredients
could spell disaster...

(CONTESTANTS EXCLAIM)

Oh, hell no.

M is for...

SNEZ: Oh, my God!

Mistake?

..or it could spell

supercalifragilistic-
expertly-delicious.

This is a stroke of genius!

Captions by Red Bee Media