All language subtitles for MasterChef Australia - S18E26-Eng

Let's go, let's go!

(ALL TALK AT ONCE)

Oh! What is this?

Yesterday, I had a bit of
a scare in the kitchen,

and I was pretty close
to going home.

But, today, I'm still here.

I'm in the top 15

and it's
a pretty nice achievement.

Today is an opportunity
to redeem myself.

Alright, everybody!
Pick a bench!

Just two, by two, by two,
by two.

I'm looking at the benches
in front of me.

They're all set up in pairs.

I think we're gonna verse
each other today.

Oh.

We're next to each other.

Morning, everyone.
CONTESTANTS: Morning.

I hope you're ready
to have some fun.

Yeah.
Yeah.

As you've seen all week,

we've been celebrating
perfect pairs.

There's another one waiting
right in front of you

under the cloche.

Oh, my God.

Hmm...

Any guesses as to
what could be under there?

EMILY: A pair.

She's taking it literally.

Emily, A pair of what?
A pair of pears.

(LAUGHTER)
A pair of pears.

Casper, what do
you think's under there?

I would like, like,
I don't know,

fig and blue cheese
or something - that'd be fun.

That's a great pair.

Let's find out.

You can lift your lids...

..now!

(ALL EXCLAIM)

It's Reese's Peanut Butter Cups!

OK.

Thin milk chocolate.
Smooth, salty peanut butter.

The ultimate duo.

Wow.

Go on, have a bite. Enjoy it!

Peanut butter and chocolate.
Definitely a perfect pairing.

When I was little,

Reese's Peanut Butter Cups

was like
the holy grail of chocolate

because it was American.

And you'd watch it on, like,
movies and stuff,

and you'd be like,

"That's so out of reach."

Um, but it's also like

my guilty pleasure
ice-cream flavour.

Can you chuck us one?

Thank you.
All good.

Yeah. They're good.

Chocolate and peanuts
are not the only perfect pair

in today's challenge...

We are!

It takes two to tango.

So take a look at the person

next to you and say,
"Howdy, partner!"

(LAUGHTER)

Yes.

Finally. Finally.

Are you happy?
I'm very happy.

I'm so stoked.

So glad I'm here.

Each row is now a team of two.

You'll be cooking in pairs.

So, team one,
the Backwards Hat Bandits...

..we've got Aaron and Jack.

Behind them, Jackie and Emily.

Then Annabel and Hannah.

Petro and Casper.

Lydia and Alyona.

Luke and Grace,
you're a duo now.

And, Dot and Pat,
you're a pair.

Yay!
Whoo!

How fun! We've been wanting
to cook for ages together,

so this is going to be
a good day.

Pumped.

Hopefully
that little taste test,

it sparked some ideas,

because, together, you're making

a sweet dish
featuring chocolate and peanut.

You've got 75 minutes
to work together

as a duo to make
a delicious dessert.

Everything you need,
it's in the pantry

and the garden is open.

Remember, this must be

a chocolate
and peanut-forward dish.

Don't let any other flavours
steal the show.

And heads up -

the bottom two teams

will be cooking
in tomorrow's elimination.

Vinnie,
you didn't cook yesterday,

so, unfortunately,
you'll be joining them.

Oh, and one last thing.

You need to make four serves
of your dessert...

..s'il vous plait.

We can do that.

So, if you are ready,

your time starts...

..now!

Come on, let's go!

Alright, Casper.
What are we thinking?

First things first
is getting that concept down.

I'd love to do, like, a tart.

I think if we can come up
with a clear concept

and see how we can draw on
both people's strengths,

we're in a really great spot
to be safe.

Could you do
chocolate filo pastry?

No.

So I'm thinking cake
down the bottom

and maybe tempura disc
of chocolate.

I'm thinking maybe, like,
an ice-cream.

Like a peanut butter with maybe,
like, chocolate fudge

or, like, throughout,
like a swirl.

I know normally I go crazy,

but I want to keep it simple
for us

because, like, you know,
we're really good friends

and I wouldn't want either of us
to feel the burden

of us going to elimination
tomorrow together.

I was thinking of a tuile.

Being a team,
absolutely feel the pressure.

I'm cooking with someone else
who might suffer

the same consequence
of my decisions,

and I just never want to be
in that position.

Grab the ice-cream stuff now,
and then we'll go from there.

Take this so I can go shopping?
Yeah.

Let's do it.
We are gonna smash this!

Holy Dooley, look at this.

Peanut, chocolate,
peanut, chocolate.

How are we meant
to get this stuff? Just...

Here.
Yeah, but what do I put it in?

Here. Oh, my gosh,
look how hard this is.

But what do I put that in?
In your mouth.

You're so helpful.

Oh, no. Argh!

Vinnie!

Thanks. I was waiting for it.

I was waiting for
when I was gonna get one.

This is a good one, right?

I think, like, I don't think
they were expecting this today.

No, not at all.

Perfect Pairs continues
and they're now

in the perfect pair
of their benches.

And I love this challenge

because it's the first time
we've kind of asked them

to bring four perfect dishes.

Yeah. And so they should,
because there are two of them.

It's sort of like
a mini team challenge.

So think of it
as 75 minutes times two.

How much can you do
in that time?

They really have to communicate.

They have to be
on the same page.

And they have to present
four dishes

that are also really consistent.

I'm very interested to see
what they do

with the flavour combos here,

because peanuts and chocolate
in the wrong hands

can be quite sweet, right?

I think
that's a really good point.

I do want to see someone
stick their neck out

a little bit and indicate to us,

"Hey,
I really understand flavours

"and I'm going to do something
a little extra,

"but still make the chocolate
and the peanut the hero."

Yeah.

Anything nutty
with chocolate is easy.
Yeah.

So what we want

is make sure
they find an assemblage,

the two of them as a duo,

which is a little bit
more refined or more exciting.

And, today, you don't want to be
in the bottom two.

That's it.

DOT: We can do this.

I'm feeling great.

Me and Dot have been
trying to get on

a team together for a few weeks,

so I'm stoked to be
on a team with Dot.

Today, we're making
a chocolate peanut banoffee pie.

Dot's onto the creme patissiere

and I'm doing
the shortcrust pastry.

And then as the cook develops,

we'll obviously jump in

and help each other
where we need.

Do you want any vanilla
in the creme pat?

I did grab some.
I think that might be...

I always like vanilla
in my stuff.

The stakes are high today.

The bottom two teams
are going into elimination.

I'm not just doing this
for myself.

I'm doing this for Pat,
and Pat's also doing it for me.

You don't want to be responsible
for a particular element or idea

that kind of sends us
both into an elimination.

At any stage, if you think

I'm trying to add
too many things,

Dot, feel free to yell.

No, I think at the moment
we're doing good.

Our strategy today
is to do it simple,

do it well and really nail it.

ANNABEL: Do you need
any cut up chocolate?

No.

I'm pretty happy
with this dessert challenge.

There's 75 minutes
on the clock today

and there's two of us cooking,

so we want to try and push
a little bit more

to impress the judges.

We want to do
an elevated fine-dining version

of a Reese's Peanut Butter Cup.

Hey, ladies. How are we?
Hi!

Yeah, good!
OK, are we gonna blow us away?

Yeah.
Yeah?

Duh.
With what?

We're gonna do like

a chocolate peanut tart
shell case.

Yeah.
We're going to do
a passionfruit caramel

with some peanut suet
in the bottom.

We're gonna do
a chocolate cremeux.

We're gonna hopefully do
a tempered chocolate shard,

a bit of
freeze-dried passionfruit,

and then a scoop
of peanut ice-cream on top.

Yes, you are!
Yes!

And, yes! And, yes!
Yes!

Is that going
to blow them away?

Just please keep our vibes high
when they come to the table.

Make 'em perfect.
Yeah.

Good luck, ladies.
It'll be sweet.

Thanks, guys.
We have loads of time.

Don't say that, Annabel!

The judges are happy.

They were excited.

They were stoked
when we told them our dish.
Yeah.

Now we just have to deliver.
Yeah.

Perfect.

There's a lot of elements
and a lot of technique

that's going into this dish.

Are we gonna do this?

And I think it's just enough
time to get it done.

And then we need to make sure
there's enough time

to finesse the plating so that
it looks as elegant as possible.

We need to get cracking today.

Yeah, absolutely.
Yeah, yeah.

Oh, that's yummy!
Yummy?

Mm.

(IN FRENCH)

60 minutes to go!

VINNIE: Go, guys, keep it up!

Let's go, Em, we got this.

Go, bro!
I'm feeling really good.

Me and Em get along really well,

so I'm very excited
to be on her team today.

Today, we're gonna do
a little layered dessert,

so it's going to be
a little crumble

with peanut butter,

chocolate fudge ice-cream
with a swirl.

And we're gonna do like
a little tuile on top as well.

VINNIE: Big Az!

What's poppin', big papi?
How's it going?

Yeah, not bad. Look at that.
Yeah, beautiful.

I actually feel really good.
Um, I'm with Jack today,

and we're making a peanut tart,

so we've got
a chocolate creme pat

and a peanut butter
creme diplomat.

Some peanut praline
as well to go on top.

So, yeah, hopefully we can
make four identical ones

and make it all taste good
as well.

Are you feeling good, Grace?

Yeah. I'm feeling good.

We're gonna
absolutely smash this.

Grace, what are you making?

We're doing profiteroles

with peanut butter whisky
ice-cream.

Yeah. Nice.
And what's inside? Nothing?

The ice-cream.
Oh, sick!

It's just profiterole.
Yeah, yeah, yeah, yeah, yeah.

Grace is gonna do the ice-cream
and I'm gonna do the choux.

This is Luke and I's third time

being in a team challenge
together.

Oh, that's good.
Good?

We're an iconic duo.
100%.

I get the peanut butter,
but can we smash it home

a bit more somehow?
Yeah.

We're, like on par
with salt and pepper.

Knife and fork.
Yeah. Knife and fork.

It looks unreal, Luke.

Hell, yeah.

Our food is exciting
and fun flavours.

And, like, I'm thinking
for the challenge today,

like, we're gonna be different
to everyone else.

And I think we can absolutely
smash this thing out.

We'll put some ice
on the bottom.

CASPER: Just chopping up
the chocky for tempering.
PETRO: Yeah.

But then we've got
salted caramel.

You could start it out
if you want.

Yeah.

Staying out of the bottom two
teams is, yeah, crucial today

because, you know,
tomorrow is elimination.

Have you made many caramels?
Not many.

Casper has had some
great success cooking desserts,

and I haven't so, so...

So I'm gonna let Casper
take the lead today.

So two part sugar,
one part cream?

Uh, yeah.
Sounds about right to me.

I think key for me
is going to be

recognising those strengths
that Petro has,

and then that real,
like, clear division

of tasks so that we're using
that time effectively.

Are we talking to you,
Casper, or to Petro?

Uh, both.
Ooh!
Yeah, get over here, Petro.

You have to come closer for us
if you want to both chat.

So we've got Petro
on the caramel,

so maybe let's watch that.

Yeah.
Let's all watch the caramel.

Between four of us,
we'll get it right.

What are you making, fellas?

So we're gonna do a tart.

We're gonna do it kind of like

in the shape of
a peanut butter cup.

Oh, cute!
Chocolate tart shell.

Got a peanut butter cremeux,
salted caramel.

And then I'm gonna temper
some chocolate.

Just do some, like,
shards on top.

So you're basically recreating

a peanut butter cup
in tart form?

Pretty much.

Yeah, probably, like,
maybe a bit safe today.

Look, I think
if we can nail the flavours,

then if we're up against tarts,

hopefully we can
put ourselves above.

Well, you are up against tarts.

OK, so if we slot ourselves
in the middle, we might be...

That might be
the name of the game today.

I mean, it's
one of those things, right?

We're coming to the middle
of the competition

where being in the middle
can be the thing that gets you.

Shoot for the middle
and you miss,

you know where that leaves you.

Yeah.
On the bottom.

I know you guys
are playing it safe,

but there's playing it safe,

and then there's bringing up

four underwhelming versions
of this dish.

Bring it home, lads. Come on.
You got it.

OK. Thanks, judges.

Originally, we thought

"There's no prize
for winning today,

"so we just want

"to do a really safe dish."

But, like Andy says,

if you shoot
for the middle and miss,

you end up in the bottom.

I reckon there might be
something that we can give

a, you know,
just a bit of zhoosh.
We can move up.

So we've got
the gears turning in our head.

We'll see what we can do.

I'm feeling great.
Chocolate and peanut butter.

Great combination.

It's gonna be great working
with Lydia.

I think we have a great pair
of tastebuds going on here.

We're working well together
so far, so we should be great.

Today, we're going to make

a chocolate
peanut butter swirl cake

with a vanilla ice-cream

with some peanut butter
through it,

a tempered chocolate disc
and a chilli caramel.

Are you happy with the cake?
Let's see.

Looks good.

While Alyona's

working on the cake,
I'm starting on the ice-cream.

The battle of the glucose.
Bloody hell.

It takes a while
for it to churn,

so I need to get that chilled
as quickly as possible

so we can get into
the ice-cream churn now.

Come on.

I'm not sure how
I'm chilling this down more.

I'm just going to put it
in the blast chiller for a bit.

Today, we're not going
in the bottom.

We're going to bring it.
Yeah, we're going to bring it.

Alright. It's churning.

You should be one team
and one dream today!

You've got 40 minutes to go!

EMILY: Alright,
let's hustle, Jackie.

JACKIE: Let's go.

The dark chocolateness of that!

Itches.
Salt, a little bit of salt?

Alright, that's the chocky
you're gonna pour in

once it's thick.
Yep.

DOT: OK, that looks like
legitimate caramel,

the colour of it.

PAT: Get it on the heat.

Ow!
Are you alright?

Yeah, steamy.
VINNIE:
Dot, what are you making?

We're doing
a little banoffee pie.

Oh, nice. Is that caramel?
Yeah.

It smells so good.
Oh, good.

I can smell it over there.
Oh, good!

Burnt all my fingers,
but I think we've got caramel.

At this point in time,
I'm pretty happy.

We're in a good spot.
We've got our pastry resting.

What are your thoughts?
That's looking good.

Do you want to get
the chocolate in there?

Yeah, I'll do it
off the heat though.
Yeah.

We're kind of jumping
between jobs as well.

So we're kind of starting
things, handing it over.

Do you put a little bit
of butter in your creme pat?

Yeah, definitely.
Do you want me to throw it in?

Yeah.

I'm happy Pat's here.
He can take over the creme pat.

That's a beautiful colour.

There's a real flow
in the kitchen today

which is nice.

Howdy, guys.
Hello. How are you?

What are we doing?

We're doing a kind of
a play with the nuts

and the chocolate
and some banana.

So, like,
a choc peanut banoffee pie.

Yeah, Why not? Yeah. Great.
It works.

And what kind of crust
are you doing?

Chocolate shortcrust.
Chocolate shortcrust?

Yeah. So there's no sugar
in the pastry, though.

So it's just more of a bitter...

Yeah, more a bitter
cocoa kind of flavour.

I would just be very careful
with banana, OK?

I would just taste,
taste, taste...

Yeah!

..to make sure
that the chocolate

and the peanuts are still
the things that are dominating.

Will do.
OK. Good luck.
Thank you, guys.

Good luck, yeah?
Thank you. We need it.

I guess everyone,
when they eat banoffee pie,

obviously, the first part
of it is banana for 'banoffee'.

So, yeah,
it's definitely gonna put us

in danger of making it
too banana-forward.

We need to kind of make sure
all the elements

are bringing different things.

The chocolate and the peanut
are quite bold flavours,

so the banana kind of adds
a little creamy element

that I feel like the dish needs.

Ooh, she's on.

HANNAH: OK.

Cremeux...

..is going in the blast chiller.

Yeah.

Actually looks good.
I just want to get these in.

For our fine-dining
Reese's Peanut Butter Cup,

we're going to do

four individual tarts,
one for each judge.

And we're using a hack
where we're using tart moulds,

but upside down, and we're going
to drape the pastry over it.

And I need to push it
into all the little grooves

so that you get
that beautiful scallop

sort of fluted edge
that will mimic,

I guess, in a way,
the Reese's Peanut Butter Cup.

Alright, I'm gonna
get these tarts in.

Caramel!

You want it a bit darker
than that?

Yeah.
A little bit?

Hannah's working on the caramel.

I have strained
some passionfruit

to add to the caramel
to hit it with some acidity.

A little Annabel twist, yeah!

I think it's awesome, yeah.

Making sure that
we've got interesting parts

in every aspect
and every element,

I think, is important
for today's cook.

Annabel, here?

Yeah.
Yeah?

Yeah, yeah, yeah.

Yeah!
OK.

You know what I feel when
I'm coming next to your bench,

the two of you?

Sorry?
Harmony.

Oh, I thought you were
going to say chaos.

Not at all. Au contraire.

Yeah. That's good.

Hannah and I are working
so well together,

but we still have so much to do,

and we need to leave
enough time at the end

so that we can plate everything
so beautifully.

A little bit more salt.
Keep up the teamwork.

You have 30 minutes to go!

Come on, push!

Are you OK
with that consistency?

Mm-mm. Yeah, that looks good.

Mm.
Oh, no, it's actually alright.

Oh, yeah.

ALYONA: Take the cake out.

Are you happy with the cake?

Yeah.

Cake's out.
Ice-cream's churning.

I'm just making a little bit of,
uh, rum as well,

like, as an extra element.

I think we're working
pretty well together.

We're focusing on our elements,
but we keep asking each other,

"How's it going?"
Yeah.

Yeah, it's got
a nice texture to it.

Do you like it?
Mm.

Yeah?
Screams of peanut butter.

Yeah, cool.

I think we're on track.

OK.

Oh, my gosh. Our ice-cream is...

Is it?
..very slow.

We're getting closer to the time
and I'm looking at the ice-cream

and I don't see it
coming together.

Should we pull some out?

We need four scoops.

Yeah, pull some out.

All our elements are really
built in around ice-cream,

so it's literally
the whole dessert.

The cake makes sense
with the ice-cream.

The disc makes sense
with the ice-cream.
Yeah.

I chilled it right down
before I put it in.

Without the ice-cream,
I can't imagine

how this dish will be cohesive.

Keep up the teamwork.
You have 20 minutes to go!

Come on, push!

So, at the moment, we've got

the peanut butter tarts
in the oven.

We've got
the chocolate creme pat
cooling down.

I've got another creme pat here.

The peanut butter creme pat

that we're gonna turn
into a diplomat.

Alright, peanut butter
is in this boy.

My forearm's getting
an absolute workout right now.

Is the ice-cream done?

I'm drinking from your bottle.

Cool. I don't care.

Ice-cream is almost done.
I need to swirl it.

So I'm making the peanut butter

and chocolate fudge sauce
to go into the ice-cream.

How do I cut this?

I'm making a tuile,
um, if I can.

(GASPS)

They're not connected, though.
I'm actually gonna cry.

GRACE: Luke!
LUKE: Yeah?

How are they looking?
Good, good.

They're actually puffing,
yeah.

Oh, Luke, they look awesome!
Yeah.

Just whatever you do,
don't open the oven, please.

OK.
OK, profiteroles
are in the oven.

Grace is absolutely motoring,

like, she's
an absolute champion.

She's done the ice-cream.
She's done the peanuts.

Now I'm going to give Grace
a hand just with this ganache.

I'm trying to just get
this whole dish together.

We are having so much fun.
I think we're having fun,

even though
it's absolute chaos in here.

But it's controlled chaos.
It's controlled chaos.

(LAUGHS)
Groovy.

I certainly hope
that the judges, like,

appreciate the fact that
we haven't taken the easy route

and just done
what everyone else is doing,

but they see something
a little bit different.

Hopefully,
they can appreciate it.

This is looking legendary.

Oh, my goodness.
It's coming together.

PAT: OK. Tarts.
DOT: Yeah, get them out.

What do you think?

Yeah, that's cool.

Tart shells are cooked.

The peanut caramel,
we've added some whisky too.

I've made
a chocolate diplomat cream

and a peanut brittle
peanut butter cream.

And we've done
some brulee bananas,

some peanut toffee garnish,
some chocolate shavings.

What else do you want?

We have enough of each element
for our chocolate peanut

banoffee pie
in some form or shape

to taste everything together

and see whether this banana fits
or it overpowers everything.

We have the tart offcuts,

so I've got a little bit of
the tart for the taste tester.

I'm putting
the caramel diplomat,

the peanut cream,

a little bit of banana,

and a little sprinkle of salt.

It's time to test.

What?!

It's not bad.

Oh, yeah.

I love the banana, Dot!

I love the banana!

BOTH: It tastes really good.

It's giving chocolate.
It's giving peanut.

I'm happy.

Let's find out
which duos are dynamic.

Ten minutes to go!

(APPLAUSE)

Yeah. Beautiful, mate.
Alright, that'll do.

HANNAH: I don't know
where the time's gone.

It's really bizarre,
but it's just disappeared.
Yeah.

We've still got a lot to do
in a short amount of time.

Alright.
I'm gonna try this now.

Tarts should come out now.

Can you check them
when you've done that?
Yeah.

Sorry.
No, that's fine.
I think I need to stick at this.

Annabel's tempering chocolate
for a chocolate disc,

and the timer's gone off.

We still have
so much more to do,

but I'm just gonna have
to leave that with Hannah.

So I'm gonna run and grab
those tart shells

and get them
in the blast chiller ASAP,

because they need to cool down.

Look at that.

Oh, no, they look good.

So I need to get
my cremeux in a bag...

This is a bit softer than
I want it. I'm very sorry.

It's OK. Chuck it in
the blast chiller.

..my peanut caramel out,

and make sure
that my ice-cream's quenelled,

ready for plating up.

So, the push. It's always
like this at the end.

Oh, beautiful. Wow.

LYDIA: This needs some salt.

Ten minutes left in the cook,
the caramel is ready to go.

The cake's done.
The discs are tempered.

They look fabulous.

That looks amazing.

But that ice-cream
just doesn't look right.

It's still very liquid.

I'm just worried that
it's not going to churn in time.

Yeah.
That's the biggest concern
I have right now.

If the ice-cream
is not going to set,

it kind of, like,
our dessert loses

this whole oomph situation.

Yeah, all of the other elements
are built around

the ice-cream being there.

We really need a plan B.

So I run to the pantry,
I grab mascarpone.

And I'm just going to make

a mascarpone
peanut butter quenelle

on top of our chocolate cake.

What do you think of this?

We have no choice.

It just won't have
the coldness of ice-cream,

but it will provide
that creamy element

that the dish absolutely needs.

Five minutes to go!

Keep going, guys.

Alright,
caramel is a nice colour.

Oh, yeah. That works.

Happy with that?

Yeah. It's good, yeah.

Um, so I think I have spotted...

..how you are going to take
this dish to the next level.

Yes.

A little bit of miso.
Where's that going to go?

A little bit of miso, we've
gone in the salted caramel.

Whoo! OK, now we're talking.

Alright, I'm gonna
have to get on

this chocolate tempering ASAP.

So the last five minutes
for us is, like, pretty crucial.

Petro's over there,

ensuring that those tart shells
are cooked all the way through.

How are they going, Petro?

Yeah, I think
I've got to take them out.

Yeah. OK. OK.

I've got my cremeux and
the miso salted caramel's done.

And then
I'm tempering the chocolate.

(CRASH!) Oh!

Oh, my God, Casper!

Oh! Are you alright, Casper?

It's the worst possible time.

Sorry.

Everything all good, Casp?
Uh....yeah.

Casper's just given himself
a bad cut on his hand.

This is terrible timing,

and I'm really stressed out
for him here.

We're already pushed for time.

I think we're
both realising right now

that we have to hustle hard.

Otherwise, we're not going to
get up our four tarts.

Alright.
What do you need me to do?

You go get some flaky salt.
Yeah.

And then also something
that we can put these tarts on.

I just need to make sure
I don't let the team down here,

but I'm gonna have to take
the lead on plating.

It's not my strength,
but I'm going to try my best.

Almost to the top, I think,
and just sit careful with it.

But it shouldn't be too runny,
I don't think.

Oh, I've really
got to step up my game.

We want four serves
of your dessert in four minutes!

Four minutes.
You're doing so awesome, Grace.

Can I put them straight
in the freezer?

Yeah, you can.

Oh, chaos.

OK, so chuck your shavings
and brulee on top.

Yeah. Just one?

Yeah. Not too much...

..because
that's the really sweet element.

ANNABEL: Three minutes to go,

I'm trying
to temper this chocolate,

and it's just not
getting cold enough.

And I'm really,
really hyper fixated on it.

That kind of not thinking about
anything else
that's going on around me.

It's gonna be lumpy.

Ah, sorry, sis. I don't think
I've done this properly.

Yeah, I'm gonna abandon that.

Listen up, duos.

You've got two minutes to go!

Whoo! Good one.

There is literally
two minutes to go.

It's OK.
Oh, no.

And we don't have
anything on the plate.

Oh, my quenelles
are not amazing, Annabel.

I feel like
I've let Hannah down,

mucking around with an element
that didn't need to be there,

which is just, like,
gut wrenching.

Where's the caramel?

I actually don't know

if we're going to get
something on the plate.

This is not cut.

OK. You do caramel.
Time's running out.

It's like full Hail Mary.
Just, like, piping bag.

Tart shell has broken.
Just pull it. Just pull it.

Oh, no.

Oh!

They're crumbling.
The time's running out.

This is a disaster.

Far out.

We are all done in ten...

JUDGES: Nine, eight...
Just spread that over.

..seven, six, five...
Centre them.

..four, three,

two, one!

That's it, everybody!

No! No! No!

It's OK.
Oh!

It's OK.
I'm so sorry.

It's OK.

Aw.

It started very well.
But, you know,

pulling all the elements
together in the end

was pretty hectic.

Uh, a couple of pivots.

LYDIA: The ice-cream didn't set,
so we pivoted to plan B.

We got there in the end.
We have, um, good plates.

There's plenty of chocolate

and plenty of peanuts...
Peanut.

..and hopefully,
it'll get us through.

HANNAH: We were going so well,

and then the time just
got away from us today, I think.
The wheels just came off.

And we didn't have enough time
to put them together.

So, we have two on a plate
and two not on a plate.

I feel like
that tempered chocolate

was just such a stupid idea.
No, don't worry.

We could have pulled it off
at any point.

We're pretty sure we'll go
into tomorrow's elimination,

based on the fact
that we haven't got

four things on a plate.

JEAN-CHRISTOPHE: Here we go.

The first dish is...

..Team Pot!

(LAUGHTER AND APPLAUSE)

Right, let's see
what's going on there.

Ooh!

Pat and Dot, what have you made?

PAT: We've made
a chocolate-peanut banoffee pie.

Are you pleased?

Yeah.
Yeah, we tried it,

and we did a little jig
at the end.

Yeah.

POH: OK.

Look, the first thing
that strikes me

when I taste this
is it's really balanced.

I love that the tart shell
is very much cocoa-forward.

The banana is on the edge
of taking over, but not quite.

So you've balanced that
really, really well.

SOFIA:
This is totally jig-worthy.

What was the jig?

Can I have a little jig?
It was something like this.
Oh! (LAUGHS)

I feel like it's...like
a victory lap.

(LAUGHTER)
How he does that!

It's shimmy-worthy, even.
I love it.

Both of your creams
are not too sweet.

When you have them
by themselves, you know,

they've got the flavour
without the sugar.

And it's the same
with your pastry, as well.

So when you get to that whisky,
peanut brittle, caramel,

that's where
the sweetness comes from.

I think you've done

an absolutely killer job
on this.

Well, Dot and Pat,
first, the tart

is absolutely perfect...

..down to the nitty gritty
of using a peeler

and going through the cocoa,
the chocolate,

to get that lovely...

We call it a 'rouleau'
in French.

Everything is so refined,
cooked, done, precise.

I love you both.

Thank you.
I think you two

have nailed it today. Well done.
Thank you.
Thank you.

(APPLAUSE)

(BOTH CHEER)

SOFIA: Victory shimmy!

That was a superb job.

Onya, patty.

Thank you.

The next team's dish is...

..Casper and Petro.
(APPLAUSE)

Ah.

Castro.

PETRO: I'm pretty confident
in the flavours.

I think we both
would have loved our tarts

to look prettier on the plate.

Yeah.

CASPER: But that's just how
the cookie crumbles.

Yeah.
Or the tart shell.

I reckon that was the last one.

(LAUGHS)

I reckon that one.
Maybe.

OK, fellas, what did you make?

We did a miso
salted caramel tart...

..with a peanut cremeux

and, like,
a dark-chocolate shell...

..and some tempered chocolate
on top.

I am sensing your push for time.

Yeah.
Yeah?

Yeah. This...
Was that right...right...?

Oh!
Was that right to the end?

CASPER: We... We had time...
Mmm.

And then, I was cleaning up,
of all things,

and I smashed a glass bowl
and sliced open my finger

as we were, like,
about to temper the chocolates.

So, yeah, obviously,
the execution,

we would have liked to have it

just that little bit
more finesse in there.

It's a bit rustic for us.
Righto.

I reckon we'll eat your tarts.
Mmm.

Righto, fellas.

Fair bit to like here.
Fair bit to like.

The pastry - mine was beautiful.
Mine was really lovely and thin.

The miso caramel, I really love.

Obviously, looks
were probably not consistent,

but, overall, I think,
flavour-wise,

I'm picking up what you're
putting down here, fellas.

Well done.
Good start.

Yes.

It's actually quite hard to nail

a cocoa
or chocolate-based pastry

because it's hard to tell
whether it's cooked well or not,

so, you can go over
really easily,

and it's done really well.

SOFIA: The miso caramel
was a beautiful consistency,

just, you know, like, stretchy
and rich and really cooked out.

Definitely the star, I think,
of your dessert.

Overall, some really, really
solid elements, so well done.

JEAN-CHRISTOPHE:
In all, a pleasure to enjoy.

Well done. Thank you.

Thanks, guys.

(CHEERING AND APPLAUSE)

Good job.

Well done, mate.

Aaargh!

Next, we have Lydyona!

CONTESTANT: Go, Lydyona!

You alright?
Yes.

We've got four plates.
They look pretty.

Ice-cream
is definitely missing,

so there is a risk.

But I feel like
we've pivoted quite well,

so we're just gonna
have to wait and see

what the judges say.

I was hoping
we'd get a couple's name.

(LAUGHTER)
You got it.

Lydia, Alyona,
what have you made?

We made a chocolate cake
with peanut butter swirl...

..dark chocolate
and peanut butter crumb

with chocolate-peanut disc

and a peanut mascarpone...

..and some fresh raspberries.

Oh, and some chilli caramel.

Oh, wow. Those are, like,
chunks of chilli.

Chilli, yeah.
I thought that was caramel.

Uh, ladies...

..was there an ice-cream
that didn't make the plate?

Yeah.

That's correct, yes.

The mascarpone is...

OK. Right.
SOFIA: What was the ice-cream?

It was a vanilla ice-cream
with peanut butter through it.

Yeah, it needed
more time to set.

OK.

Ladies, I think
your original vision

for this dish is what
you really needed to hit today.

Because hearing that, you know,
a vanilla ice-cream

with a bit of peanut in it
was left off the plate,

that would have tied everything
together so much more.

Without that vanilla ice-cream,

there's no relief
from the elements,

which are all really intense
in their own way.

I feel like
there's a lot of elements

that overlap in their purpose.

So, you've got this crumb
that's kind of a bit doughy.

And the cake is already doughy.
Mmm.

Even though, like,
I really admire you

for having tempered
that beautifully,

I don't know, I'm not really
sure how it adds to the dessert.

JEAN-CHRISTOPHE: I can get
the peanut and the chocolate,

but there is no element
to pair them together

with some kind of a structure.

The mascarpone
is the real clanger for me.

I know that it was
an afterthought,

and I know that you felt like
you needed another element

to replace the ice-cream,

but the cheesiness
of the mascarpone

mixed with the peanut,

it's just not doing it
with that element by itself,

let alone with everything else
on this plate.

It's not some
of your finest work.

Thanks.

Thank you.

Well, that was...
It was brutal.

..brutal.
100%.

We are very, very vulnerable
to be in the bottom two today.

Yeah.

Next dish we'd like to taste
belongs to Jamily.

Jamily! What a name.

We've made a chocolate-peanut
fudge ice-cream...

..with a crumble...

..and then, we've got
a salted caramel sauce.

Wow. That is
a very good ice-cream.

Like, wow!

Like, don't look at me

while I'm about to stuff this
into my mouth.

It is legit.

Your tuile is great.

In terms of flavours, textures,

I think you've done
a very good job.

Next up, Team Jackon.

Team Jackon!

JACK: So, we've got
a chocolate creme pat,

and we've got
a peanut butter creme diplomate.

And then, on top, we've got a...

..a peanut brittle.

Your tarts
are actually very well done.

Your way
of displaying the caramel

and peanut on one side,
that was a special touch.

Well done.
Beautiful pastry, guys.

The flavours are there.

You've got the chocky.

You've got the peanut.

Overall, some really, really
solid elements, so well done.

OK, next up, Team Grugg.

(LAUGHTER AND APPLAUSE)

POH: His name is Lugg.

Grugg.
Gruke. For Luke.

(LAUGHS)

A silly name.

LUKE: We have made chocolate
and peanut profiteroles.

So, we've got the chou pastry
on the bottom,

peanut-whisky ice-cream...

..and then, we've got
a chocolate ganache.

Luke and Grace,

when I cut through this
and ate it in one mouthful,

I actually
really enjoyed the flavours.

Shame about the pastry.

I think, because that had time
in the freezer

with your ice-cream,
it's quite chewy.

Ice-cream, delicious.

Absolutely superb.

But the chou is soggy.

But visually,
they look very attractive.

Good luck.

The next dish we'd like
to taste belongs to...

..Hannabel.

HANNAH: Walking up
to the judges,

I'm not feeling confident.

It's not feeling like our style.

No! It's, like, messy...
We're rushing, yeah.

..and rushed,
and it doesn't look cute.

And we've only got two plates,
not four.

Yeah.

A little bit rough, guys.
I'm sorry.

Ay!

A pair of desserts. (CHUCKLES)

POH: What have you made?

So, we've done, like,

a peanut and chocolate
tart shell

with
a passionfruit salted caramel

with some peanuts through it,

and then a chocolate cremeux,

and then a peanut ice-cream.

We're sorry.
Oh, I'm so sorry.

I'm so sorry. What happened?

The wheels came off
at, like, such a crucial point

where there was not
enough time in the cook

to, like, pick it back up.

Had they come off earlier,
I think we would

have been able
to, like, get back on our feet

and put four cute tarts up.

But, yeah,

we just didn't leave
enough time to plate.

How did you go
working together as a team?

That part we loved.
Yeah.

Had such a fun cook.
We did.

Yeah. I feel like
that's not a representation

of, like, how we cook together.
No.

We're still definitely
going to taste your dish.

Mm-hm.

But the challenge
was to serve four plates.

Yeah, we understand that.

Ladies, you're killing me.

You're killing me!

Because out of all the concepts,

I was probably most excited
about this one.

And then, to taste it,

like, all the flavours
are totally there.

You know, you've got
that beautiful, robust,

salty nature
of the peanut ice-cream,

which is...
The texture is dynamite.

And the passionfruit is key
to this dessert -

just produced
a little bit of relief

from the hard-core nature
of the peanut and the chocolate.

It's delicious,
there's some good work here,

but you haven't given us
what we wanted.

Yeah.
It's such a silly mistake.

You packed
so much peanut flavour

into your ice-cream,

and I love just
that little hint of fruitiness

with the passionfruit,

coming through
in your caramel, as well.

The pastry, you've taken it
right to the very edge there,

so it's just borderline
on bitterness,

but it actually works
kind of well

with the rest of those flavours.

It's just a shame that
it didn't work out this time.

Mm-hm.

What a shame.

It's pretty gut-wrenching.
Yeah, I'm gutted.

But, I mean, look,
the tarts that we put up

were well received.

We just didn't deliver
and execute the last two tarts.

There was one team
that totally crushed it today.

They had smooth teamwork...

(CHUCKLING)

..rock-solid communication...

Everyone just went...

(LAUGHTER)

Dish of the day goes to...

..Pat and Dot!

(CHEERING AND APPLAUSE)

With the highs come the lows.

And today, we're looking
for the two teams

that didn't quite deliver.

Annabel and Hannah,

your dish was tasty, and all
the elements were well made.

But you fell short of giving us
four plates of food.

Finding the next bottom team
was more difficult.

The second team to go
into tomorrow's elimination...

..is Lydia and Alyona.

Unfortunately,

you guys
didn't quite hit the mark

that we were looking for today.

Hannah, Annabel...

..Lydia and Alyona,

you'll be joining Vinnie

in tomorrow's
elimination challenge.

Come in with a clear head

because tomorrow,
it's going to be a toughie.

Goodnight, crew.

(APPLAUSE)

VOICEOVER: Tomorrow night,

it's the classic
MasterChef conundrum.

Time and ingredients.

(ALL GROAN)
You'll need to decide

which one matters more to you.

Yeah, right, I'm going.
Lydia's going!

(ALL EXCLAIM)

For 15 minutes, is it worth it?

Just gonna go with my intuition,

and I hope there's going

to be something
incredible there.

(ALL EXCLAIM)

But one thing is certain...

Your place in the competition
depends on it.

..someone...

Oh, dear Lord. Oh!

..is going home.

Oh, no. Oh, God.

I don't know
what I was thinking.

(SOBS)

Captions by Red Bee Media