All language subtitles for MasterChef Australia - S18E39_Eng

(CHEERING AND APPLAUSE)

Oooh! Fancy!

Dinner party.

It's looking pretty dessert-y,
isn't it?

It's a black apron day,

and I think today
is going to be

a massive,
massive uptick in difficulty,

especially being
right on the verge of top ten.

But if I have to fight,

like, tooth and nail
to get there, I will.

I'm ready.

Hi, everyone.
Hello.

Hey.
Be warned.

Today's pressure test
is not going to be easy.

By the end of today,
we will have our top ten.

And sadly, we will have
to say goodbye to one of you.

Our final master

is someone who is very special
to this place.

Has had an astonishing career
as a cookbook author,

TV host, and a judge

in international
cooking competition.

As a world-renowned pastry chef
and chocolatier...

..they've been
at the top of their game

for over three decades.

Whoa!

Please welcome...

..the chocolate master...

..Kirsten Tibballs!

(CHEERING AND APPLAUSE)

Kirsten Tibballs!

I'm really excited to see her.

But then at the same time...

Oh, my God!

..I've seen things

she's brought into this kitchen
before...

POH: Hello, Kirsten.
Welcome back.

Thank you.

..and I'm freaking out.

Kirsten, welcome back
to the MasterChef kitchen.

Thank you.
So good to be here again.

Chef Kirsten. I mean,
first I have to say

I'm very pumped
to see you back in the kitchen.

Chocolate is a hard craft
to master.

What do you love about it?

I don't like to say hard.

I like to say it's versatile
in how you can master it.

(POH LAUGHS)

I love the artistry about it.
And I think

that I like to create things
that replicate real life.

So when people look at them,
they say,

"Is that actually real
or is it chocolate?"

It's a medium that once you know
how to work with it,

there's no limit
to what you can create.

I'm intrigued to find out
what is under this cloche.

Can you please tell us
what it is?

I've created it
exclusively for you.

Oh.

Touched.
I appreciate it.

(LAUGHTER)

This has been months and months
of testing and adjusting

to ensure I really have
the ultimate chocolate creation.

Oh, wow.

I will say, I think it's one of

the greatest chocolate creations
I've ever made.

Wow!

(LAUGHTER AND MURMURS)

JEAN-CHRISTOPHE: I promise you.

Today you'll be making my...

(GASPS)

God!

..chocolate iris!

EMILY: (LAUGHS) What?!

Holy crap.

It is a stunning work of art.

The glaze over the top.

The iris is just...

It's so realistic.
And it's so beautiful.

Chocolate iris is an entremet
with multiple layers in it.

And it's got
a sculptural flower on top.

Shall we have a look inside
the entremet?

Let's take a look.

(GASPS)

POH:
Isn't that a beautiful thing?

AARON:
The layers are impeccable.

You can see how defined
each layer is in this entremet.

On the bottom, we've got
a really thin piece

of chocolate sable,
which is a chocolate shortbread.

AARON: The sable at the bottom
is so thin

you can hear the crunch
when the knife goes through,

but it's like,

it's literally
a millimetre thin.

KIRSTEN: That's topped
with a caramel

with roasted pecan nuts
and candied lemon.

We then have a layer
of chocolate mousse.

We then have
a chocolate cremeux,

another layer
of chocolate mousse.

The mousse, it's so smooth.

And then once I get into
that cremeux,

like, this cremeux is like,
whew!

It is unbelievable.

KIRSTEN: We then have
a flourless chocolate cake,

another layer
of chocolate mousse,

and then we've finished it
with a shiny chocolate glaze.

It has a thin chocolate band
around the outside on the base.

AARON: I'm taking in
all of this beauty,

but also realising
that I have to try and recreate

what's in front of me.

I'm not great at desserts.

The entremet itself,

I've never made one before,

so I'm just trying
to centre myself,

but it's very hard right now.

I'm... Yeah, shaken.

How the hell
are we going to do this?

Ensure that the layers
are the same thickness as mine,

otherwise they're not going
to fit in.

And the balance
is really important

to the overall integrity
of the entremet

and how it actually eats
and tastes.

And then in the centre,
we have the chocolate sculpture,

which is the iris flower.

The flower is assembled
on a chocolate sphere.

That'll ensure that the petals

will actually come out
beautifully

rather than go straight down.

Then it's sprayed
with black cocoa butter.

Then this detail
is actually hand-painted on.

Amazing.

LUKE: Looking at Kirsten's dish,
I'm thinking,

"That doesn't belong
in a kitchen,

"that belongs
in an art gallery."

KIRSTEN: We've got three sizes
of petals,

so three of each,

and three leaves to go with it.

LUKE: How is that chocolate?

The chocolate
is all done perfect.

It looks exactly like
an iris flower.

And every single little detail
is just so meticulously done.

Ah! It's amazing.

We're giving you three hours
and 45 minutes...

Whoa!
Oh-ho-ho!

..to recreate
Kirsten's chocolate iris.

There are over 100 steps
in Kirsten's recipe...

..so you will need
to work smart.

The recipe
and all the ingredients you need

are at your bench.

The dish
that least resembles Kirsten's

will sadly send its maker home.

You're so close to the top ten.

Don't stumble now.

Fight!

Kirsten, any final words
of advice?

It's really important
that you get the entremet

into the freezer
as soon as possible

to give yourself enough time

to work on the artistry elements

or all the chocolate work.

Good luck, everybody.

And your time starts now.

(CHEERING AND APPLAUSE)

MAN: Yeah! Let's go, guys.

Go, Lukey boy! Lukey boy!

AARON: I don't cook desserts
often.

So I think the key to success
is being as precise as possible.

I have to make sure that I read
the recipe really carefully,

do all the steps really well,
not miss a step.

So be quite detail-oriented.

Some here. (MURMURS)

So from the get go, I'm thinking

weigh out all the ingredients
that I need first.

Have it all in bowls,

and then I can just throw it in

as and when I need
with the steps.

And that way, I set myself up
to be organised.

CASPER: Aaron, let's go, mate.

VINNIE: He needs to hurry up.

Let's go, Lukey.

Yesterday I had what we call
in the business "a bad one."

But at the end of the cook
yesterday,

Andy gave me the feedback

that recently I've been cooking
with fear.

And to be honest,
I think he's right.

Today there's pretty high odds
I might go home.

There's a one-in-four chance.

So I need to cook
with fearlessness,

and hopefully it'll unlock
something new in me

and I can prove to the judges

that I actually deserve
a spot in top ten.

My strategy for today

is to just follow the recipe
really carefully,

but also just work
like an absolute madman,

smash out as many steps
as I can

as fast as possible.

CASPER: Let's go, Luke.

I'm hoping that I can
really push through the entremet

and get onto the chocolate work.

I've got to make each layer
and then assemble them.

And then I need
to get the entremet

into the blast freezer
as quickly as possible.

The first thing
I'm getting started on

is the sable layer.

Kirsten's sable pastry
was super thin

and just, like,
melted in your mouth.

But it was also thick enough

and had
enough structural integrity

to hold the entremet up.

I need to start pushing

this caramelised
pecan nut layer.

I need 124 nuts.

It's a 125 gram packet. Hm!

Tasting it, the layer was...

It wasn't too thick,

but it packed a punch
with flavour.

It was textural.

It had nice crunchy bits
of pecan

and kind of big chunks
of the lemon.

I've never done anything
like this, truth be told.

But I want to stay
in this competition so much.

There's no way
I'm ready to go home.

And I'm not going to let today
be the day.

Yeah, Lukey.

HANNAH: Good job, Emily.

12 minutes.

I have done the sable,

and I'm getting on
to the candied nuts.

Kirsten has created
this entremet

just for this challenge.

And she said it's one of
her favourite entremet

she's ever made,

which is amazing

that we not only get to eat it,
but we get to cook it.

Hey, Grace.
Hello.

How are you feeling?
Yeah, I'm feeling good.

I am already having so much fun,
so...

Oh, that's good.
That's great.

I hope it lasts the full
three hours and 45 minutes.

Me too. Me too.
Um, is this your kind of dish?

How are you feeling about it?

It's definitely
not my kind of dish.

Yeah.
Honestly, I feel like

if you can follow a recipe,
that is all you need.

Yeah.

Have you got any areas
that you're concerned about?

Um, I'm a little concerned

about the chocolate work
at the end.

Yeah. Truly, it's getting
the entremet in the freezer

as quickly as you can

to give yourself more time
for all the chocolate work.

I think that is really the key
to succeeding with the recipe.

Yep.
Yes.

I should be able
to make it happen.

I love your positive attitude.
Yeah, so do I.

That's Grace to a tee.

It's gonna be easy.
Good luck.

Thank you, Kirsten.
Thanks, Andy.

So, Kirsten tells me

number one is to get
the entremet in the freezer

as soon as possible
to make sure that it's, like,

completely set.

And that also means
that you have

a lot of time left

to do
the intricate chocolate work.

So that's definitely something

I'm going to be thinking about
today.

Good stuff, Grace.

In the freezer.

Oh, my God.

Let's go, Em!

You know what?
I'm always stressed

when it comes to
a dessert challenge.

Just have to try
to do my best today.

There's a lot to do.
Like, 100 steps.

So I'm just slowly
reading through everything

and making sure
that I stay on track.

Being someone who struggles

with a five-step recipe
sometimes

when it comes to desserts,

the fact that
this is over 100 steps,

I think
my brain's going to be fried.

Feeling quite stressed
at the moment,

knowing that there's so much
to do...

Oh, shit!

I know I need
to be really, really quick

to get through this cook.

I need to transfer
the caramelised pecan layer

onto my sable
and just get it in the freezer.

WOMAN: Yay, Em! Let's go. Yes.

And then move on
to the cremeux layer.

'Cause I do not have
much experience

making a cremeux.

Now I know dessert
isn't my thing,

but I'm just going
to power through

and do as much as I can.

Kirsten, it is so fitting
that you have produced the dish

for the pressure test

for the last challenge
of Masters Week,

and I think that
it has just shown

how much this competition
has just been turned up.

This is extremely,
extremely difficult work.

With everything patisserie,
it's a process.

They've got the recipe.

If they follow
those steps through,

they will be able to create
an entremet exactly like this.

SOFIA: It's a tough challenge,

but like you said,
it is achievable.

Covered in chocolate.

So now they're making
the cremeux

with the milk powder.

Wow.

WOMAN: Nice, Grace.

PETRO: Let's go, Aaron.

AARON: Sable's in the oven.

I'm moving on to
my caramelised pecan nuts now.

CASPER: Aaron needs to stop
being so precise, I think.

Like, his precision
is, like, killing him.

Mmm!

Everything's very slow.

Perfect is the enemy of good.

JEAN-CHRISTOPHE:
Don't fall behind!

There is three hours left to go.

Come on.

(APPLAUSE)

MAN: Come on, Aaron.
Let's go, mate.

Three-hour time call.

And that 45 minutes blew by
like five.

WOMAN: Let's motor, Aaron.

I've done one and a half
elements,

and there's a lot more
to get through.

ANDY: G'day, Aaron.

Andy, how're you going?
Good.

Where's the mindset at, mate?

I feel a lot of pressure
at the moment,

and I think time's
running up behind me.

So, yeah,

just trying to really make sure
that I don't mess up anything.

That is going to be problematic
down the track when...

Because I think you're losing
maybe a little bit of time.

Yep.

Don't let your pursuit
of perfectionism

get in the way
of you actually finishing.

PAT: Let's go, Aaron.
Get a move on. Come on.

Oh, my God.

Kirsten, I can smell the sugar
in the air.

What's happening out there?

Look, I think Luke
is doing really well.

ANDY: Yeah.
He's working really clean.

He's got a great attitude.

It's like he's come in
a new person today.

Yeah.

I think there's something
to be said

about just attacking
a pressure test

with more enthusiasm than fear.

Come on.

I'm curious about Aaron.

SOFIA: Already, he looks
a lot slower

than everybody else.
He's just...

It took him five minutes

to sieve and measure
some icing sugar.

He used the baby sieve.
Yeah, the tea strainer sieve.

I'm like, bro. Like, let's go.

He's going to have
to pick up the pace...

He will.
..if he's to get any traction.

I'm trying to push
as hard as I can

and get a bit organised as well.

Alright, Aaron. Let's go, mate.

Do you just, like, plod along,

making sure that everything
is absolutely perfect

and not get the final dish up?

Yeah.
It's a tough one.

Yeah, yikes.

LUKE: I'm feeling good.
I'm moving quick.

The milk chocolate cremeux

sits in the middle
of the entremet,

and I think
it's the most integral

to the structural development
of this dish.

Come on, gelatine.

MAN: Nice stuff, Luke!

If it's not perfectly frozen,

and if it's not
the right firm texture,

then the whole dish
will kind of

just turn into a soggy mess.

And that is the last thing
I want from my entremet.

Lukey! On the cremeux section.
Yeah.

How are we? Are we happy?

That looks great.
Thank you.

Yeah, well, I'm happy now.
He's happy now.

(ALL LAUGH)

So far, I'm having a bit of fun,

and I think this is going
to be pretty awesome

if I can get through.

I can just imagine
towards the end

how much I would have learned.

So you're doing
exactly the right thing.

Thank you.
And work as quickly as you can.

Get all the elements
into the freezer.

Yeah. Big time.
Good job, Lukey.

KIRSTEN: He's only 20.

I'm going to tell my son
that tonight.

Put a bit of pressure on.

Yeah. "What are you doing
with your life?"

(BOTH LAUGH)

Nice, Em!
Good stuff, Em!

Get that thing in the freezer.

Blast freezer?
Yeah.

Nice and smooth, Em.
Nice and smooth.

Good work, Grace.

GRACE: Where did my thing go?

The milk chocolate cremeux
is like an anglaise

that's made with chocolate
mixed into it.

So it's like a really thick,

chocolatey,
gelatinous mousse.

WOMAN: Is it dissolving?
Yeah, I think so.

I'm trying really hard
to be gentle with it,

but also, like, hurry up.
(LAUGHS)

My strategy today
is just gonna be

to be as cautious and careful
as I can,

but still try
and keep the speed up.

I don't want to get to the end
and have a perfect entremet,

but not then get to do
the chocolate work.

Go, Gracie.
Go, Grace!

Good stuff, Grace.

Let's go.

Cremeux's in the freezer.

I come back to my bench.

Wait.

When did that go in?

There's one little ramekin
full of gelatine...

Whoops.

..that was supposed to go
in the cremeux.

Come on, Gracie, let's go.

But I'm not gonna
let it faze me.

My cremeux has only just
gone in the freezer.

It hasn't started setting yet.
I'm gonna get it out.

Get it back into a bowl.

Nice. Smart, Grace.

Heat it up a tiny, tiny bit.

WOMAN: Yeah. Good idea, girl.

That's better.

Dissolve the gelatine into it
and back in the freezer.

No problem.

OK. Round two.

CASPER: Good job, Gracie.
Go, Gracie.

Ooh. Oh, no, no, no!

Oh, my God, Grace.

Alright. Next.

I've just noticed
that Grace has put her cremeux

in the standard freezer,
not the blast freezer.

That's not cold enough

for that to actually freeze
in time.

So imagine a custard
if you didn't freeze it

and trying to lift that up
in one piece.

Mm. All goopy.

Yeah.

Nice, Aaron.

I'm lagging behind terribly
right now.

Go, Aaron.

I want to make this
as good as possible.

As good as I can make it.

I really do want to be a chef,

and I feel like
the longer I stay here,

the better my chances are

of actually making it
in the industry.

So if I don't want
to be going home,

I've got to speed this up.

I've done the, um, cocoa sable.

I'm now moving on
to the chocolate cremeux.

Good job, Aaron.

I've got to get something
on the plate,

otherwise it won't get judged.
So that's the main thing for me.

Just, like, keep pumping it out.

Good stuff, Aaron.

Nice. Excellent.
Yes.

Whoo-hoo!
Good stuff.

KIRSTEN: I think Luke's bench

looks the most organised
and structured.

Yeah. It doesn't always either.
Oh, doesn't it?

Amazing. Yeah.

Yeah, he's in the zone.
Yeah.

I've done my chocolate cremeux.

I'm now just doing
my chocolate flourless sponge.

This is the fourth layer
of the entremet.

Kirsten's,
hers was very light and fluffy,

but it doesn't have any flour,
which I'm not exactly used to.

I'm mixing my chocolate
in with my eggwhites

and then piping it
into my silicone moulds.

I want to make sure

I get all the air
out of this cake,

because if there's any air
on the inside, it'll mean holes.

And that means that
when I construct the entremet,

there'll be air pockets.

It's too full. Good one.

You know what? Cakes always
make me nervous. So...

Sponge cakes, there's usually,
you know, the flour.

And I look at this recipe
and I'm like,

"There's no flour."

I don't know, like,
how this actually works.

And it's getting
a little bit confusing.

Oh, shit!

What's she doing?

Yeah, I made a mistake.

HANNAH: What's she done?

Um, I have accidentally

mixed the cocoa powder
with the chocolate,

which I should not have done.

Um, so now I have to restart it
a little bit again.

It's OK, Em.

I've got to remeasure.

And that is going
to take up some time.

But, you know, I'd rather remake
the sponge right now

and get it right

than have a really bad sponge
at the end of this.

One bad layer in this entremet
could send you home

at this stage
of the competition.

PAT: Let's go, Em! Let's go, Em!

I probably do need
to make up a bit of time

with the gelatine situation.

Go, Gracie.

The next step is the sponge.

It's a pretty similar recipe

to the way
that I usually make a sponge,

so hopefully I can make up
for a little bit of lost time.

Good stuff, Grace.

Alright.

Um...
What is it?

What the hell?
What the hell are you...?

What is it?

I left half the sugar
out of my cake.

You what?

Far out.

Oh, my God, Grace.

What is it?

I left half the sugar
out of my cake.

Oh, my God, Grace. Far out.

Urgh!

(LAUGHS) I've done it again.

I've left the sugar
out of my sponge.

This could mean a gummy,
flat, sticky sponge layer,

which is not what we want.

How am I going for time?

Not ideal.
Not ideal.

Right now, I don't know
whether or not

to push on with my cook
and get more done,

or find a tiny pocket of time
to remake this sponge.

Push. If you do, push.

I reckon I'm gonna leave it.
Yeah.

I've wasted
so much time on the cremeux.

So I think I'm gonna
have to sacrifice

a perfect sponge layer

for a little bit more time
to get this entremet done.

It's not perfect,

but it's definitely
still a sponge cake.

And, yeah, I need to get
the entremet in the freezer.

So I just need to make sure
I've got enough time to do that.

I just don't want to be stressed
when I'm coming to the, like,

beautiful chocolate work.

Nice, Gracie.
Good job, Grace.

Grace.
Hi.

Are you up to the final element
of your entremet?

I am. Wait, is that the mousse?
That is the mousse.

Then, yes, I am.
OK. Brilliant.

I did just realise
that I left

half of the sugar
out of my sponge.

Um...
OK.

So it's in the oven.

I didn't realise
until I put it in there.

Which element did you leave
the sugar out of?

The whites or the yolks?

The whites.
The whites?

Yeah.

Because the sugar in the whites
really stabilises the whites.

Yeah, I know,

which is why I am definitely
a little bit worried about it.

So I've added a tiny,
tiny, tiny bit more sugar

into my mousse

just to try and balance
the sweetness of the dish

a little bit.

That's good to try to balance

'cause you don't have time
to make it again.

No. Definitely not.

Good luck, Grace.
Thank you.

SOFIA:
Don't melt under pressure.

Two hours to go.

Come on, everybody!

Let's go.

LUKE: Oh, my goodness.
Look at that sponge.

Two hours to go

and my sponge
is looking beautiful.

Good job, Lukey.

I've finished my mousse,
which is the final layer.

And it's now time
to assemble this entremet

and get that thing
in the freezer.

Nice, Luke!
Good stuff, Luke.

Kirsten couldn't emphasise
enough

the layers had to be
the exact same as hers,

otherwise, the balance
in the dish

would just be way off.

First I lay my mousse,

which is looking pretty nice,
and it's tasting delicious.

The next element
is my flourless sponge.

Then I cover that
with a little bit more mousse.

Then we've got the cremeux,
which is completely frozen.

And then I lay
another layer of mousse.

And finally
my caramel sable disc.

I whack it in the freezer
and it's ready to go.

Yeah, Lukey.
Alright, get it in.

Get it in.

(CHEERING AND APPLAUSE)

Started whipping some cream.

I'm working on
my chocolate mousse right now.

I think right now I'm...

Yeah, pretty stressed for time.

Pretty strapped for time.
So I've got to push it.

There's a lingering feeling

that I'm not gonna have time
to do the chocolate work.

And without that,

I can't even get it
remotely close to Kirsten's.

I've got to speed this up.

I've just got to keep pumping
and doing what I can.

ANNABEL: Come on, Aaron.

VINNIE: Let's go, Aaron!
CASPER: Keep going, Aaron!

Yes! Good work. Beautiful, Em!

I feel really behind right now.

I had to redo the sponge,
but my second sponge is OK.

Good job, Em.
Beautiful, Em! Yay!

I've built this entremet.
I'm happy with it.

But as I put my entremet
in the blast freezer,

it slips on an angle
on the shelf

and mousse comes out
the bottom of it.

CASPER: Oh, mate. Em is...
Em's in some strife now.

Nice and smooth, Em.
Nice and smooth.

I don't have time.

I grab it back out
and I shove it down the bottom.

I need to get the other stuff
done right now.

I am just starting
to assemble my entremet.

Good stuff, Grace.

I grabbed the cremeux
from the freezer.

Um...

Oh.

Oh, Grace!

Hmm.
It's not looking incredible.

I'm trying to get it
out of the mould.

It's, like, not set.

That's not frozen.

Oh, no. Far out.

Far out.

How am I supposed to get
this mousse out of here

into, like, an even layer?

Gonna do half.

I do not understand.

Something feels wrong.

My cremeux is like jelly still.

But that's not right, right?

No, but have a look
at what it says in your recipe.

Oh!

It was supposed to be

in the blast freezer
for an hour.

It needs that temperature

to actually unmould it
in that time.

That's what's happened.
Yeah.

Um...

My cremeux was supposed to be

in the blast chiller
the whole time

and it was
in the normal freezer,

so that's why
it's not coming out.

Um... So I think I'm gonna
spoon it in.

Obviously, the layers
are still really important

in this entremet,

and I think
with this thin mousse,

it's going to be impossible
to make a perfect one.

But for the balance and flavour,

I still really need
to get it in.

I'm just gonna,
like, lay it in strips.

Obviously there are mistakes
in the entremet.

I just need to leave them
and move forward

and make everything perfect
from here.

Good job, Grace.

Great work!

Guys, you should have
assembled your entremet

and your glaze should be made.

Come on, guys, let's go!
Let's go, guys!

Get it done! Get it done!

Come on, Aaron!

Push, push, yeah!

AARON: We're over halfway

and I've pushed so hard
so far in the cook.

My entremet is in the freezer,
which I'm happy about.

Beautiful, Luke.
Nice, Luke!

Finally, I'm moving on
to the chocolate work,

and I'm glad I've kept
a quick pace so far,

'cause I've got more time now,

'cause I'm gonna need it.

Oh, do you guys

have tempered chocolate
on the side?

Yeah, Luke!

I've spent the whole cook
worrying about this section.

I haven't really done
any chocolate work

in the MasterChef kitchen,

and I haven't really done
any chocolate work

outside the MasterChef kitchen.

I think this is
where it actually gets harder.

Yeah.

OK, I'm gonna have to
just take a bit more time

to set this up.

Let's go, Luke.

Kirsten's iris looks
exactly like an iris flower.

It's very intricate.

It has a lot of little details,

and there are just
so many different things

going on in here.

You've got your collar

and the petals.

That's the way, Luke.
Good job, buddy.

And different types of chocolate
and then colourings and...

Let's go, Lukey.

..and the leaves.

Ooh, green! They're gorgeous.

And it's really difficult.

Come on, let's push.

Mate, this thing is cooked!

I just need to remind myself,
so far,

you've gone one step at a time

and just followed the recipe
to a tee.

I'm just going to focus
on the step I'm on right now

and focus on nailing it.

Good work, Luke.

Come on, Gracie, let's go.

You need to make
all those flowers!

Nice.

Ooh-hoo-hoo.
Beautiful, Grace.

The entremet is so ugly,
but that's fine.

The outside
is going to be perfect.

I'm gonna do everything
in my power

to make the outside
the best that it can be.

I would love to finish,
so I'm gonna, yeah,

give it...
Give it a really good crack.

It is time to make
some big decisions

if you want
to get this dish finished.

You've only got 45 minutes
to go.

KIRSTEN: Come on.
Come on.

AARON: 45 minutes to go.

Now my entremet,
it's as even as I can get it.

CASPER: Good job, Aaron.
Keep going, brother.

Finally, like,
we're on the home stretch.

I've got a mirror glaze to do
and all the chocolate work.

Aaron, up to the chocolate band?
Yes.

You need to go
quick as you can. OK?

Yeah, yeah.

The thing I've been
most worried about

is the chocolate work.

The chocolate work
is so intricate.

It's something
that I've never done before,

and that's literally burning
a hole in the back of my head.

KIRSTEN: Don't overthink it.

Keep going
and continue on with the recipe.

Keep going. Keep going.
Just keep going.

I've got to keep pushing.
It's not going to be perfect.

It's not going to be pretty.

I've got to get
all these leaves done,

set aside.

I've got to get the petals done
as well. Set aside.

And, yeah,
we've just got to keep pumping

and try
and just construct something.

Come on, Aaron.
Let's go, Aaron.

Speed it up.

Bring it all together.
Just 30 minutes to go.

(CHEERING AND APPLAUSE)

Come on, guys!
Let's go!

Oh, my God.

PAT: Good job, Em!
Yeah! Get the acetate off!

Good work, Em!

Let's go, Lukey!

LUKE: It's taken me so long,

but looking down,
I've got my three big petals.

I've got my medium and small.

And now it's time
to start assembling this iris.

And this is where I'm nervous.

"Set and close
using magic freeze spray."

Ooh!

Reading the recipe,

there's very specific
methods and steps

on how to get this iris
together.

I'm piping the warm chocolate
onto the dome.

I'm sticking my petals.

It's really difficult, this,

but I'm starting
to get the hang of it.

And it's looking good.

I'm on the edge.
You know what?

I haven't been like this
for a long time.

I'm like this.

It looks good. And it's time
to move on to the next step.

I'm ready to spray this thing.

HANNAH: Oh, did he not...?
Did he not take his acetate...?

He hasn't taken his acetate
off yet.

(PAT GROANS)

He forgot
to take his acetate out.

Oh, my God.

Oh, no!

Oh, boy.

Luke forgot
to take the plastic off.

ANDY: On all of them?
All of them.

I can't believe that.

(LUKE GROANS)

Acetate?

No!

My iris.

My iris is looking so good

because I forgot to take
the bloody plastic off it.

He forgot
to take his acetate off.

Did he forget to take it off
all the pieces?

Yeah.
Oh, shit!

Lukey!
Oh, my God.

It's OK.

All I can do is just try
to remake it again.

Got the end. I pull
the plastic off it all

as quickly as possible

and I just
start reassembling it.

I was feeling so good
about the dish.

The iris was looking good,
and I was ahead.

I honestly don't know
how I'm gonna remake this iris

and spray it
and do my entremet.

There's just not enough time.

The clock doesn't care
how tired you are.

15 minutes to go.

SOFIA: Not long.

ANDY: Final push, guys.
Come on, final push!

Come on, Aaron.
Motor, motor, motor.

Oh, that looks sick.
Wow.

Nice, Grace.
Wow.

Go, Gracie. Let's go.

SOFIA: That looks awesome,
Grace.

Thank you.

Great colour.

I feel like I'm in, like,
an art class or something.

Wow. That's sick as!

I'm painting these beautiful
little strokes onto the iris.

It's a gorgeous blue colour.

This is giving me some hope.

Come on, Em, you gotta push now.
Come on, Em!

Alright, Luke, let's go, mate.

The technique I learnt before,

I must have gotten
pretty good at it,

'cause I'm moving way quicker
than I would have thought.

It's not looking anywhere
near as good as the other one,

but I just need to get something
on the plate.

I'm really starting
to find my groove here,

which is good
because I really needed to.

Alright, that's all the petals.
Come on.

Nice, Luke.

"Unmould the frozen entremet
from the ring."

My flower is painted.

It's time to do the mirror glaze
on the entremet.

Yes, Grace!
Nice, Grace!

Woo hoo!
Good work, Grace.

Yes! Yes! Grace.

I know that I made
some mistakes at the start.

Nice.
Nice, Grace.

Beautiful.

But I feel like
it's going to look

somewhat like Kirsten's.

Oh! Good job, Grace.

Look at that.
Amazing work, Grace.

Keep pushing.
Five minutes to go.

Let's go, guys!
Come on!

Go, Emily.

EMILY: I'm pouring
the mirror glaze on top,

and it is looking pristine.

Yes, Emily!

Go, Em!

I want to replicate
Kirsten's iris

as much as possible.

So right now,

I really need to get
this tempered lily on top

and the leaves stuck in
as quickly as possible.

I am trying to be as delicate
as I can...

..but right now, like,
you know,

the clock's ticking
and I'm running out of time.

It ain't a pretty fella.
Come on, Em!

Stick your petals in.

OK, guys. Final push.
Oh, my God.

One minute to go.

ANDY: One minute.

Aaron, get onto your glaze!

I'm stressed. I'm... I am...

I'm so tired
and I'm so wired right now.

Aaron, what's more important?

Painting the petals
or getting the entremet out?

I ditch the paint.
I have to ditch the paint.

This is killing me on the inside

because I know now

I can't even get it
remotely close to Kirsten's.

But I've got to get
this entremet on the plate.

Gotta get this iris on.

It's not going to be
the most beautiful-looking one,

I suppose, but we'll have
to make it work.

ANDY: Time is up in ten...

ALL: Nine, eight, seven,

six, five, four, three,

two, one.

That's it, everybody!

Well done.

LUKE: Well done.

Oh, that was hard.

GRACE: That was insane.

Well, unfortunately,
we're a judge down.

Poh was feeling
under the weather,

so she's gone home.

But that means more cake for us,
huh?

That was
an intense pressure test.

I don't expect anything less

when you're in the house,
Kirsten.

How do you think they went?

Actually, I was so impressed
with what they did.

And most of them, you know,

not having worked
with chocolate before.

I might have
some future employees

on my hands.

I think it's time to bring
the first dish in.

Mm. Same.

AARON: Good luck.
Thanks.

It's so good.

Given the struggles I had

and leaving the plastic
on the iris,

I can't believe
I got it on the plate.

It's not
what I would have dreamed of,

but it's a sculpture
of some sort,

and it somewhat resembles
Kirsten's,

so we'll take that.

And I'm just hoping
that the flavours and textures

are all there.

Luke.

Can you believe you made that?

No. Not really, to be honest.

I think I just cooked
without fear today.

Do you think you are a new Luke?
100%.

If... Yeah.

If I get the chance
to cook again in this kitchen,

I'm definitely a changed man.

Good luck, Luke.

We're going to taste
your lovely entremet.

Thank you.
Thank you very much.

Wow, look at this. Pffff!

It's not exactly like yours,

but it's kind of like
an avant-garde take.

Yeah, it's a windy day.

It is a windy day.
Yeah.

I think he has
all the elements there.

He painted it.

He painted it.
Yeah.

He got the colour on.
He sprayed it.

It looks thin.
Looks really thin.

It does.
Shall we have a look inside?

Have a look at the layers.
Yeah. I am dying to have a look.

There is some good layers.

Some brilliant layers.

They look quite even.

Oh, look at that!
Look at those.

That sable is paper thin.

It is really thin.

And did you hear that crunch
when I cut through it?

(CHUCKLES)

And a little bit of the flower,
which breaks my heart

to actually snap a petal.

Oh, listen to that snap.

And that is so thin.

Yes.

It's funny, I'm always the one
at birthday parties

who ends up cutting the cake.

That doesn't surprise me
even a tiny bit.

Thank you.

The most positive
and pleasing thing about this

is the flavour.

Like, it is close
to like for like.

And that goes down to the
sable, through to the cremeux,

through to the sponge,
through to the mousse.

Those pecans with...
The caramelised pecans as well.

It's all there,
like for like.

The flavour,

how thick each element was...
Mm.

..is really identical to mine.

He's nailed the textures for me.

So there's that sable,

which has that crisp
and that bite,

and is the last thing
your teeth sort of hit

as you take a mouthful.

And the sponge
has a bit of spring to it.

And the mousse
has a lovely airiness to it,

but it's still really rich

and has that
full-blown cocoa flavour.

It's a really wonderful job.

I really did my best
in this cook...

..but I've had a few wobbles

with the cremeux
and my sponge cake.

Grace, you are so close
to top ten.

How would it feel
to have to go home today?

I obviously, um...

..would love to be here
for top ten, but in saying that,

like, I'm so proud of myself

for coming this far
and for, like, achieving this.

I feel like I put up
a really good fight today.

So regardless of what happens,
um,

I am still really proud
of myself.

Thank you, Grace.
We're going to taste your dish.

Thanks, Grace.
Thanks.

Thank you so much.
Thank you.

Oh, it's a very
neat-looking dessert.

It is...
I kinda agree!

It is. And that metallic finish
on the surface of the glaze

is really even.

She's done the blue

with that kind of pearlescence
on top as well.

It's really pretty.
Yeah.

Yeah.

This beautiful little display
looks like a butterfly, huh?

It just arrived
on your beautiful entremet.

Yeah.

But she mentioned

there are a few troubles
on the inside.

She did.

Alright, let's take a cut.

It's got a bit of movement.

Ooh! Again.

That cremeux is very uneven.

Bubbles in that sponge as well.

So what I see
at a first glance

is obviously that cremeux,

which you had to spoon in,

is really uneven.

So when you cut it,

some areas are quite large,
some quite fine.

I mean, personally,
I think Grace came up

with a beautiful display
once again.

The mirror is lovely.

It's nice and glossy,
very attractive,

very seducing actually.

And this little spot of gold
is just perfect.

I think that's probably
going to be

the best-looking dish
that we've got today.

It just upsets me so much
when we cut into it,

that the layers
were not clear at all.

And I think it's come down
to the sponge definitely

being not the right texture.

And also that cremeux, like,
it was...

When Grace tried
to get that out of the mould,

my heart sunk.
I know!

I think that
the cremeux and the sponge

have really changed
the eating experience overall.

I will say
the chocolate mousse

was beautifully made.

It's the perfect texture.
It's beautiful on the palate.

I agree that the mousse
is really lovely,

but the thing
that's such a shame

is because she's had to spread
her cremeux layer

on there unevenly,

I had these kind of air bubbles
or pockets

where there
wasn't enough mousse,

and there
was far too much cremeux,

and it makes it
a completely different dessert,

even though it looks beautiful
and it looks like yours.

As I'm walking my dish up,

I'm thinking to myself,

is this entremet
and this tempered iris,

is this going to get me
into the top ten,

or am I walking
back out of that door?

And that's
a really heavy feeling.

But I'm actually proud of myself
'cause that was epic.

KIRSTEN: Wow.

What about that?

I have no idea how this came...

I was like... I'm as shocked
as you guys right now.

I was like, I was busting a move
at the very end

just trying
to get everything on there.

We'll taste your dish now.
Thank you.

Thank you so much.
Thank you so much.

JEAN-CHRISTOPHE:
Good luck, yeah.

Thank you.

All the elements are there.

So the flower,

if we took those blobs
of chocolate away,

is actually quite pretty.

No, I think
she's done a great job.

Like, I think the glaze
is really even.

Shall we take a look inside?

(CAKE CRUNCHES)

Ooh.
That sounds good.

Oh, yes!
Wow! Very defined.

I'll start
with the chocolate work.

The leaves were a bit
rough and ready.

The petals as well,
they're quite thick.

Yeah.
The flavours, I think,

in each individual element
are delicious.

You know, look pretty,
pretty similar to yours.

And then I feel like
the mousse,

there...there's definitely
not enough of it.

But what I did love is...

The pecan caramel
was just, like, unbelievable.

You know, the right roast
on the pecans,

you know,
great amount of salt in there,

and that lemon peel
just sets this dish apart.

Firstly, the things
that came up to my mind

is that lovely
succulent cremeux.

I can't get that soft ganache

that...that was so condensed.

Oh, what a... What a pleasure.

And it's right in the middle
with the right texture.

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

Definitely all the flavours
are there.

I just think the proportion
of those flavours

are a little bit out.

As you mentioned, Andy,

there's not enough mousse on top

but the flavours
are really, really good.

So I think if we look at that -
brilliantly done.

AARON: I'm looking at this thing

and it is by no means
the finished product.

My timing really messed up
the whole cook for me.

The chocolate work is not great.

You know, I've got
two of the three leaves on.

I couldn't get the paint
on the chocolate as well.

Aaron.
How are you?

Good, mate. You?

Wow, look at that!
I've been better.

I don't know if the inside
is actually going to be even.

I'm literally thinking
that I'm screwed.

Still want to be a chef
after that one?

Yeah, 100%.

Not a pastry chef yet,

but a chef - 100%.

Now, you... I gotta say,
you look defeated.

Yeah, I think this one knocked
a lot of it out of me.

I'm not sure what else
I could have put in today.

I was... I was spent
by the end of it.

Yeah, I wasn't happy
with myself.

I'm exactly like you, Aaron.

I really struggle
with not presenting perfection

every time that I do it.

But I think that
you've adopted today's skills

that you've never done
before in your life,

and you should be so proud.

What happens
if you go home today

just shy of that top ten?

That'd be tough.

It'd be a big hit
'cause that was the...

That was the goal
for a long time,

just to make top ten.

Good luck, Aaron.

We're going to taste
your dish now. Thank you.

Thank you.
Thanks, Aaron.

Thanks, mate.

KIRSTEN: I think
it has a few faults,

but I'm so happy
that he got a flower on.

Yeah.

Is it executed as well
as some of the others?

No, it's not.

The petals,

they don't look a thing
like yours.

You know, they don't
have the same structure.

They've all toppled over.

There's no blue on them.

He only had
two green leaves on there,

and he's only got a section
of the chocolate band

around the edge.

But I'm really interested

to see how his layers
have come together.

You ready to take a look?
Yeah.

JEAN-CHRISTOPHE: Oh.

(LAUGHS HAPPILY)

He's got some
very good layers going on there.

Look at that!
That cremeux looks so good.

It does look really good.
Yeah.

Best of the day.
Yeah.

What makes this appealing

is that all the layers
are straight.

Yes.

It gives us a definitive look
of what's inside.

The cremeux flavour is nice.

I think the mousse flavour
is really beautiful.

What's most impressive to me
are those mousse layers.

You know,
he's got a decent amount

between the sponge
and the mirror glaze

and then in between
the other layers as well.

No, they're just...
They're so defined.

So defined.
Like, it's... Yeah.

And that cremeux as well,

how it's just, like,
urging itself to not fall out.

It looks amazing.

I think clearly
this demonstrates

it's the closest
layered entremet

similar to yours...

Yeah, I would agree.
..Chef Kirsten.

The journey to the top ten,
it's not easy.

But I'll tell you what,

there was some serious cooking
out there today.

Kirsten, were you impressed
by these guys today?

I was overwhelmed
in what you did

in your replication
of my chocolate iris.

You should be so, so proud
of what you've achieved.

Everyone, give it up
for Kirsten Tibballs.

(APPLAUSE)

Today was difficult.

There were seven layers
in that entremet.

And you also needed to create

that delicate chocolate iris
on top.

Sadly, there were two dishes
that had major flaws.

Grace,

your finished chocolate iris
looked the most like Kirsten's,

but as soon as we cut
into that entremet,

we could see the struggle.

Aaron.

Your layers
were perfectly defined,

but your chocolate iris

was the least similar
to Kirsten's.

It came down to the dish

that was least
like Kirsten's overall...

..and sadly...

..that was your dish...

..Grace.

I'm so sorry to say

your time
in the MasterChef kitchen

has come to an end.

JEAN-CHRISTOPHE:
Grace, you are very unique.

What was the best part
in the MasterChef kitchen?

I just really loved
challenging myself.

And, yeah, I mean,
I've just learnt so much

from everyone and from you guys.

And I've had the best time.

Never, ever seen her
in a bad mood, ever.

And we've spent
a lot of time together.

She's just, like,

such an awesome cook
and such an awesome person.

I'm really gonna miss you.

For sure,
you will be missed, Grace,

but I'm afraid
it's time to say goodbye.

Thank you.

(APPLAUSE)

I'm obviously crushed
to be leaving

this close to top ten,

but I think I'm leaving
on a really incredible note.

Follow your dreams
and you'll succeed.

I'm leaving this competition

with so much knowledge
and so much love.

Give it up for Grace, everybody.

(CHEERING AND APPLAUSE)

ANNOUNCER: Just ten weeks ago,

they were hopeful home cooks.

Beautiful!

Food, it is just part
of who I am.

Oodles of noodles! Rice is life!

And now they're the top ten
of MasterChef 2026.

I really need to lock in
and push hard

in this back end
of the competition.

It's time to get
my game face on.

Now I've got a taste for it.
I want to make it all the way.

The finale is bucket list stuff.

And I want to get there
so badly.

Let's go, everybody.

They'll push harder
than ever before.

Annabel, can you hear me?

Hey! Come on.

I know you can do it.
Service, please.

With unbelievable challenges...

The MasterChef babies are here,
everyone.

Wooooo!

..and guests
they never imagined...

Sanjeev Kapoor.

This guy is like
the Gordon Ramsay of India.

Here we go.
(ALL GASP)

Sam Aisbett!

You will be making my...
(ALL GASP)

Cherish Finden!

Are you ready?
You will be making my...

(ALL GASP)

..Chinese afternoon tea.

(CHEERING AND APPLAUSE)

The Duchess of Sussex...

Oh, my God! No!

..Meghan Markle.

(CHEERING AND APPLAUSE)

Oh!

Are you serious?!
I know!

What is happening?

(CHEERING AND APPLAUSE)

It is so good.

I would bottle it and I would
take it home with me if I could.

Bravo!

..to produce dishes
worthy of the crown.

You did it!
Well done!

It's brilliant.

POH: It is sublime.

Cooked to perfection.

ANDY: I am blown away.

That just got me good.

JEAN-CHRISTOPHE: This is crazy.

Do you realise how good this is?

SOFIA: Amazing work

that could also win
this competition.

Captions by Red Bee Media