Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Oh, my God! No way.

..the top 12 were greeted with a smokin' hot challenge

from Dave Pynt.

Just make sure you get enough colour on it

'cause those charred bits is what really makes it magic.

They all brought the heat in different ways...

I am on fire today, so let's do it.

ALVIN: Alright, hibachi. Give it to me.

..making amazing meals that featured the char.

You have just brought biblical amounts of flavour.

Thank you so much.

But Alvin, Steph, Montana and Billie

felt the burn of being the bottom four.

Tonight...

..there's so much riding on one dish.

MONTANA: The pressure of the elimination

is definitely getting to me.

It's, um, completely rattled my brain.

But can they recreate it without even seeing it first?

# 'Cause you're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

(ALVIN CHUCKLES)

STEPH: Oh, my Lord.

Here we go. (SIGHS)

This is my third pressure test this season.

I'm up against Billie, Montana and Steph.

Morning. Morning.

(WHISPERS) Morning. (WHISPERS) Morning.

We know 75% of pressure of tests are always desserts.

Let's do it.

That's, you know, backyard statistics.

But if it's going to be a dessert,

I'm up against three dessert queens

and THE queen.

Allow us.

Hm, thank you very much. Thank you.

However, I'm feeling determined

and I'm going to try my hardest not to be the one going home today.

(CHEERING AND APPLAUSE)

That's not a lot of stuff.

Yeah, it's not a lot of stuff. It's not a lot of stuff.

ALDO: Go, guys!

Today is a pressure test, of course.

Billie, definitely not your first pressure test. No.

Is this just another day at the office?

In a way, yeah.

There's a lot more pressure, obviously, today

being a pressure test.

Yeah, you just got to do whatever...hell is presented today.

It's a very particular kind of hell today, as well.

Yeah. Oh. Thank you.

Excellent. Lovely. That settles the nerves.

Today's dish comes from one of Melbourne's favourite restaurants.

In fact, it's so good,

it's been on the menu there since its inception in 2014.

The chef behind it spent four years at Vue de Monde

and now co-owns some of Melbourne's best Italian dining establishments.

He's at the forefront of modern Italian cuisine in this country.

(WHISPERS) Tipo.

Please welcome...

..from Tipo 00 and Osteria Ilaria in Melbourne,

Andreas Papadakis!

(CHEERING AND APPLAUSE)

I have been at Tipo 00 so many times now.

That's one of my favourite as well.

And it's just simple, traditional.

It's got a little bit of spin,

but they're not reinventing the wheel in their restaurant.

I know that if I'm gonna go there, I'm not gonna be disappointed.

Andreas, good to see you back in the MasterChef kitchen.

Thanks for having me.

How does it feel to have three restaurants now?

You've got a new one, haven't you? Yeah, yeah.

It's named Figlia.

It's hard, but it's exciting.

What's the story behind Figlia?

Well, we're changing up a little bit.

So we're starting doing pizza and wine bar

and we've got a small deli attached to the restaurant.

Beautiful. Beautiful. So very, very exciting stuff.

Andreas, without giving too much away,

tell us a little bit about the dish that's under this cloche.

Well, it's not pasta.

Good.

While it's not pasta, it kind of defines Tipo.

(WHISPERS) Oh! Might be tiramisu.

Sneaky.

Oh, far out.

Today, we're gonna do things a little differently.

You're not gonna see the dish. Oh, Jesus.

You're not gonna taste the dish. Oh, God.

In fact, there's no traditional recipe.

What?!

That is like a whole level of hell.

I told you it was a very particular kind of hell today.

Yeah. What?

Being able to see the dish and taste the dish is so important

because you're essentially replicating a dish

in a pressure test.

So with none of that to go by, today's going to be tough.

But don't worry,

you're not going in completely blind

because today you'll be making the dish

from a review written by

our own Melissa Leong.

(LAUGHTER)

This guy!

This is not the way I like to work.

Like, I am definitely a type of person who is to the point,

everything dot points.

So I'm feeling a bit nervous about getting a review.

Of course, as you know,

Mel is one of the most respected food writers in the country,

and we all know she's always got the right words to describe a dish.

Should we hear the review?

Yes! Yeah! Sure.

(LAUGHS) What have we done?

Oh, my God.

(READS) "It should figure that at Tipo 00,

"a venue known for approaching classic Italian ideas

"with an inherently Melbourne accent,

"would change the way that we think

"about one of Italy's most famous desserts.

"But to put it plainly,

"what you're about to embark on is no ordinary tiramisu."

Knew it.

"Here, flavours and textures are subverted

"into a sophisticated ring of deep rich chocolate brownie,

"protecting a subtly sweet, rum-spiked, velvety mascarpone cream,

"crowned with a thin snap of dark chocolate.

I love tiramisu. I've made it a few times before.

So I'm pretty happy that it's a dessert

and that I'm familiar with those flavours.

"Four eggs join 280g of brown sugar

"and the aromatic interior of a vanilla pod thoroughly scraped.

"Gently add that warm, buttery chocolate goodness

"before folding in a sifted concoction of 65g of 00

"and just under half that of rye,

"and a generous spoonful of cocoa for that bitter bite."

I notice that there's not a lot of measurements.

Some are quite cryptic,

which could go well for me,

because that means it depends on my palate

and I'm confident with that,

and hopefully that doesn't let me down today.

"Tempers rise in kitchens,

"but yours mustn't if you're to transform

"250g of the darkest chocolate

"into a flat 1mm sheet of something perfectly snappy.

"Now step back from your creation. Your work is almost done.

"All that remains is to present it to those who would devour

"with one final dramatic touch -

"a generous drizzle of warm coffee caramel

"poured through the centre of the disc.

"Because nothing fabulously Italian is ever without a little fanfare."

Melissa Leong!

Today, you'll have 75 minutes...

Oh! Oh, my God.

..to make Andreas's Tipomisu

using Mel's review.

The first time that you guys will see the completed dish

is when you finish making your own.

And, of course, the one that looks and tastes least like Andreas's

will send its maker home.

Andreas, do you want to send them off, mate?

I would love to.

Guys, your time starts now.

(CHEERING AND APPLAUSE)

It'd be so hard to decipher that stuff, man, I reckon.

First thing I do when I run to my bench is to read the review.

I'm an eternal student,

I'm currently doing my second degree,

so I have no issues reading things carefully

and knowing when to skip and when not to.

Go, Alvin!

The first paragraph essentially sets up what the tiramisu looks like.

"Flavours and textures are subverted into a sophisticated ring

"of deep, rich chocolate brownie,

"protecting a subtly sweet, rum-spiked, velvety mascarpone cream

"crowned with a thin snap of dark chocolate."

So I've got that as a visual,

and I'm going to use that

and then start my next step,

which is creating the foundation of the Tipomisu,

which was the brownie.

I have made many tiramisus in my time,

but this is a contemporary take,

so I have to make sure that I do it to the review,

and I just have to make sure I do the dish justice.

We brought the dish in.

I want to see it, obviously.

I'm the blocker, so they can't see.

Alright, go on. Let's see it, mate.

(WHISTLES) There it is.

MEL: There you have it.

I will finish it off.

I've eaten this so many times at Tipo.

I just can't wait to eat it again.

Yeah. I know.

Go on, Mel, get in there.

Just crack into it, hey? Yes.

What a satisfying snap.

I didn't hear a time - like how long to cook the brownie, for example.

It was just like, "Put a toothpick in.

"When it comes out clean, the cake's done."

But we may well see varying degrees of doneness

when it comes to the brownie, right?

Very different versions. Yeah, exactly.

Andreas, cook time, 75 minutes. Yep.

Do you reckon, like, is that gonna be tight?

It's gonna be tight. Yeah?

It's a real pressure test.

I am going to work quickly and, yeah, just be super, super thorough

with reading the review.

The first thing I'm getting started on is the brownie.

I'm starting by melting down

my chocolate and butter over a bain-marie.

I don't like coffee.

Because of that, I have never made a tiramisu before.

But I've been making brownies since I was probably 12 years old.

It's something I've done so many times

and something I'm pretty comfortable that I can pull off in the kitchen.

This isn't a classic tiramisu.

It's all pretty simple in its elements,

but it's just about making sure each of them are perfect.

Go, Steph.

"Decant this happy mess into a tray, make it one that doesn't stick."

I am known for being a dessert person in this kitchen.

People are starting to call me the cake queen,

and that's a lot of expectation on me.

Dessert people doing a dessert pressure test,

it's always risky, 'cause we have our own flair

when it comes to certain elements.

Come on, Steph. Hustle, mate. Let's go.

"..into a mixer."

(MUTTERS INAUDIBLY) "..100g of sugar."

And without a traditional recipe, it's thrown me off a bit.

So I'm taking a little bit of extra time to decode the review.

Sugar.

Oh, my God. She's lost five, six minutes.

ALDO: Steph, you need to get your bain-marie on.

Yeah. OK?

Go.

Come on, guys. Keep going, guys.

No tasting, no worries!

You got one hour to go.

Come on, guys! (CHEERING)

Go Billie!

Let's go. Come on!

BILLIE: Oh, this is a hard pressure test.

It's different to the others and it's a pretty quick one too.

75 minutes is bloody fast.

I'm going to work my butt off today.

I want to make sure I stay here.

Not ready to go home at all.

So, yeah, just work hard.

I've been working on the brownie part.

So, this will form the base of the tiramisu dish.

So it needs to get into the oven as soon as possible

because I'll need to cut it later, and it needs to be cool.

This review, it's quite generous.

It has amounts in it.

"Four eggs join 280g of brown sugar

"and the aromatic interior of a vanilla pod, thoroughly scraped."

It's really hard to watch anyone else when Billie's in action.

It's, like, beautiful. She's just amazing. Yeah.

"Together, whisk in a bowl of a mixer at a cracking pace

"until pleasingly pale."

I'm happy with where I'm sitting at the moment with time.

I wanted to get this brownie in as soon as possible

so that...basically so I have the most time

for that tempering chocolate,

because I think that's going to be a pressure point.

Yeah, Billie. There you go, Billie.

Butter that pan.

Grease it up. Hey!

Montana with the brownie points - puts hers in first.

Ohh, yes! Yes! Yes! (LAUGHS)

All the review says about the cook time on this brownie

is to leave it in the oven until it's transformed and tender.

"A clean skewer, once removed, provides proof

"that the pudding is done."

And from what I know from brownies,

they take around 20 to 30 minutes to cook.

But if I overcook it, I'm basically sending myself home.

So I'm setting the oven for 12 minutes.

Then I'm just checking it every four minutes until it's done.

Montana, how are you feeling?

I'm feeling pretty good, actually.

I mean, I'm glad it's another dessert.

Yeah, I'm just sort of taking my mantra that I used

in my last pressure test and just to motor.

I'm just very mindful, there's a saying, you know -

more haste, less speed.

Yeah.

Doing things once properly is better than doing things multiple times.

Of course. Focus on precision today. Yep, of course.

OK? You got this. Good luck. Cool. Good. Got it.

Good luck. I got it. Thank you. Thank you.

OK.

KEYMA: Well done, Billie. It looks beautiful.

Great work, Bill.

ANDY: Hi, Billie. Brownie time? I don't know.

I'm just keeping an eye on it.

Really? No timer?

No, because I haven't made this brownie before, so...

Doing it by feel. Just by feel. Got a skewer.

Yeah.

Go Alvin. Nice, Alvin. Good work, Alvin.

Well done.

A tray that size and that slab, I'm thinking...

..20 minutes will be fine.

It won't be over.

And, you know, like, if it's under, then it's great.

I can actually extend the time.

I'll just have to check it after 20 minutes and see how I go.

ALDO: Come on, Steph.

Get it in the oven, yeah? Yeah.

Come on.

50 minutes to go, and I'm just finishing off the batter

for my brownie.

Yeah, Steph, you've picked up, like, the pace. So keep going, yeah?

You're doing well.

Time has just flown in this kitchen.

So I have not had a lot of time to recheck the review

for what I'm doing.

I just have to work on instinct

and put my brownie mixture into the oven.

Go, Steph. Come on, Steph.

Go in. Go in, go in, go in, go in.

Number one. Come on.

Come on, guys! Come on!

ALVIN: I've got my brownie in the oven and I'm doing my chocolate disc.

And that just involves tempering - quote unquote -

"the darkest of chocolate."

The review says the chocolate disc is perfectly tempered and snappy,

but what it doesn't say is, how do we temper this?

I've done tempering chocolate a couple of times now

in the pressure tests and in the past pressure tests.

It's never easy.

I'm doing it the microwave sort of technique.

And I've also learned that tempering chocolate, you need patience...

..which, in 75 minutes, you just don't have.

To temper the chocolate, I melt the chocolate in the microwave

until it gets to a temperature of between 42 to 45 degrees.

Then I have to cool it down to about 28 to 29 degrees.

And to do that, I add more chocolate to cool down the temperature.

My chocolate is tempered and looking really good.

So next I spread it in between two acetate sheets

and let the cooling-down process do its thing

before I cut the disc of tempered chocolate later.

STEPH: I've done a lot of desserts.

But I have a love-hate relationship with tempered chocolate.

I love what it brings to a dessert,

but I hate the path for me to get there.

I just have to be really careful

to make sure that it is actually properly tempered.

Personally, I would just shave chocolate over it

instead of tempering it

because a block of chocolate is already tempered.

That's so mesmerising, Billie. (LAUGHS)

BILLIE: My tempered chocolate,

it's looking glossy.

It's looking nice.

I brushed up on my chocolate tempering

knowing I was coming back here.

So that's proven to be fruitful.

Get ready for us to critique your dishes.

You've only got 45 minutes to go.

Come on, guys! Come on!

Come on! Keep pushing!

Go, Steph! Go, Billie! Go, Alvin! Go, Mon!

MONTANA: Being a 75-minute cook,

I'm working as quickly as I can today.

I have a look at my tempered chocolate, and it's not right.

TOMMY: Mon, is she tempered? What's that?

Is it tempered?

It's tempered on these.

I have tempered chocolate so many times.

Like, it's an element I know I can do with my eyes closed.

But the pressure of the elimination is definitely getting to me today.

Montana. Hello, hello.

What's going on there?

That doesn't look right. It's not tempered. No, it's not.

Slow down a bit because you're working so fast. Yeah, yeah, yep.

But, like, if you don't concentrate and get this done, like, perfectly,

that can send you home. Yeah.

There's only four of you and there are only a few components. Yep.

Yep. So we are going to be splitting hairs today, I reckon.

I have a look at my tempered chocolate, and it's not right.

JOCK: What's going on there?

That doesn't look alright. It's not tempered. No, it's not.

The question is, do you know where you went wrong?

Because it doesn't look right. Yes. Yes, no, I do.

Slow down a bit because you're working so fast. Yeah, yep.

Yeah, I'm just going to start again. TOMMY: Good work, Montana.

Fresh sheets. Fresh bowl. Fresh Mon. Fresh everything.

Yep, yep, yep, yep.

MasterChef has been something I've wanted to do since I was young,

and knowing today could be my last day in the competition

doesn't feel great.

MICHAEL: You need plenty of chocolate in there. Huh?

You need plenty of chocolate in there.

I really want to prove to the Favourites today

that I'm here for a reason.

Especially to Billie.

Billie is such an idol to me.

She is definitely someone I have to thank

for starting my passion for food.

I do have to motor.

Good luck. Good luck!

Thank you.

ALDO: Come on, guys! Come on!

BILLIE: Think I'm going OK for time at the moment.

My brownie's in the oven,

I've just done the tempered chocolate,

and I'm starting the mascarpone cream.

Gotta keep an eye on that brownie. That's the main part of this dish.

So, yeah.

OK so far.

The review has some good clues in there.

"Six golden yolks begin your velvet cream,

"soon to be rich with mascarpone's freshness and bite."

So I put some egg yolks into the stand mixer

with some icing sugar, some cream and some mascarpone cream,

mix that all up together until it's nice and thick,

and then add in a shot of rum.

Billie! Hi.

Hi, Billie. How you doing?

Going well so far.

Pressure test. Like, you're no stranger to pressure tests.

No. You look pretty comfortable.

Yeah. I love tiramisu. Yeah.

I love brownie. I'm just looking around.

The bench is clean as a whistle.

There's practically no pressure. Exactly.

Well, someone's going home.

I'm just going to leave you with that.

Please do. Wonderful. Gonna leave you with that.

I'm really stoked to make top 12, but not going further

would be a really sad way to go home.

I've found pressure tests is where I actively try to stay calm and clean

so that I can, hopefully, cook well and, hopefully, stay safe.

All I can say is words carry meaning.

30 minutes to go.

Come on, guys. You got this. Let's go!

Come on, guys. Come on! Let's keep pushing.

Couple more minutes.

Come on!

Let's go.

STEPH: Come on. Be clean.

Good one, Alvin. You're going well.

ALVIN: Tasting my mascarpone,

I can taste that bite as described by Mel in the review.

I'm in my zone today, which is a very comfortable feeling.

I am definitely a tiramisu person.

I judge a good Italian restaurant with their tiramisu.

My partner, he's half Italian, so I know what flavours

and what to lean on to get the balance right.

SARAH: You got this.

So, with not much time to go, I get on to the coffee caramel sauce.

So you've got 125g and 125g...

The chocolate coffee caramel sauce - crucial.

Yeah. So just make sure it's delicious.

You don't want to make any mistakes here and 'whisk' going home.

No.

And whisk going home! (LAUGHS)

What the...?

Come on, Mon. Hustle, mate.

Being at the front bench, it's hard to know where you sit in this cook.

I've made my second batch of tempered chocolate,

and it's so much better than the first batch.

But as a result, I've lost time.

I'm not taking the foot off the gas.

There's still a few more elements that I need to make perfect

and get on the plate to keep myself safe from that elimination.

Waiting for this brownie to cook is definitely a little bit of agony.

If this brownie isn't cooked perfectly, I'm basically done for.

I'm just watching it like a hawk.

I pull the brownie out, put it on the bench,

and I'm pretty happy with it.

Based on what I know from cooking a brownie,

I think this one is cooked pretty perfectly.

DANIEL: Come on, Montana.

Just keep working, guys.

ALDO: Come on, Billie.

SARAH: How'd your chocolate look, Billie?

Yeah. Happy with that. Yeah.

I hate to say it, but the cracks are starting to appear.

You've only got 15 minutes to go.

15 minutes! Come on, guys.

MICHAEL: Let's go. You got this, Steph.

STEPH: My brownie is still in the oven.

It needs a little bit more to go.

Slightly concerned, because everyone seems to have pulled theirs out,

but it's not coming out clean and that's worrying me a bit.

Everything else is more or less going to plan.

I have to just work fast and careful.

I think I'm in a good spot.

I've been working on instinct and powering through these elements.

I am working on the caramel sauce.

Hey, Aldo. Yeah?

How much is in the shot of coffee?

How much is a shot of coffee?

Yeah. 30mL.

OK, thanks.

That's a standard coffee espresso.

Just added the caramel. She's done.

She looks under control.

Everything is going great.

She has been slightly behind at the beginning,

but now she caught up perfectly on everything.

So...and she's a baker queen.

So I got no concern about it.

As I'm reading through the review for what I have to do next...

Shit.

What?

It's a vanilla bean pod.

That's fine. Scrape it off now.

I've got to put it in my brownie.

Scrape... In your brownie?

Yeah.

(SIGHS) God, I missed something in the brownie.

I forgot to put it in my brownie.

In your brownie? Yeah.

That's...

(SIGHS) God, I missed something in the brownie.

I know that missing an ingredient...

..people have gone home on that.

I don't have time.

I have to keep pushing. I can't stop and give up now.

I'm gonna have a dish at the end of the day.

If you're not plating up now, you're in trouble,

'cause you've only got five minutes to go!

(ALL SHOUT ENCOURAGEMENT)

Keep pushing! Come on! No mistakes!

Keep it up, Billie. You're going well.

It's just about taking our time and making sure we're doing it right.

Brownie's done and chilling.

Cream is done and in the fridge.

Caramel's done.

Now it's time to cut the disc of tempered chocolate.

# Ba-ba-baaaah! #

(GROANS)

I hate this bit.

I heat up a ring mould so I can do a clean cut.

I have to be really careful as well,

because, you know, you could easily break that ring.

I lift one up...

..and it looks like - almost a full moon.

So that one is plan B.

OK, let's try again.

JULIE: Now just take your time.

KEYMA: Carefully, careful.

Don't rush. Just this. OK.

(SIGHS) Every time.

This is really difficult.

I realise that there's no more time to waste.

I've got one disc.

It's not a perfect circle but it'll have to do.

Because I still have to finish the entire Tipomisu.

Brownie's looking good.

Are you using that to cut the middle of brownie?

Yes. It's huge.

Little cutter.

Like, if that's what it... says, right?

I've got my mascarpone in the fridge.

The caramel sauce is done and the tempered chocolate's done.

(SPECTATORS EXCLAIM) TOMMY: What technique, Billie!

There's quite a lot there! Oops.

Not a drip, not a drop.

I'm happy with the cook on my brownie

so the only thing left to do is assemble this dish.

As I'm plating...

..it's all starting to make a bit more sense.

Lovely, Billie.

Now I can see that the mascarpone cream

has to go IN the ring of brownie

and the tempered chocolate disc will fit perfectly on top.

And then Mel's written,

"Generous dollops of mascarpone cream around the plate"

so just go for it and start piping. (CHUCKLES)

ALDO: Come on, guys, put it on the plate. C'mon.

Put it on the plate, c'mon. Come on! MICHAEL: Let's go, guys. C'mon!

Three minutes to go! Ho-ho! Let's go!

Alright, guys, you got three minutes!

You got this!

MONTANA: I'm really happy with how my brownie looks

and I'm feeling pretty OK at the moment.

My two main elements are on the plate and my caramel sauce is done.

But getting this tempered chocolate off the acetate

is probably the biggest struggle.

TOMMY: Nice and gently, yeah, Mon? Yep.

Try peeling as well, if you have to.

I'm freaking out that I'm not even gonna have anything

in the form of a disc at all to get on to this plate.

(SIGHS) God.

I'm just gonna have to get what I can from this sheet

with the smaller ring cutter.

You got it, Montana. Oh, that's it, that's it. OK.

What is she doing?

What's she doing? She's using the small cutter to cut...

To go home on a dessert

would be probably the most heartbreaking thing.

Don't forget your cocoa powder.

Just need to finish with everything I've got.

Let's go! Let's go! Good work, Mon.

Guys, get your skates on! You've only got one minute.

ANDY: C'mon! Come on!

Come oooooooon! Come on, guys! On the plate!

DANIEL: Let's go, guys! Finish it off! Finish it off, Steph!

STEPH: Feeling flustered.

This isn't where I wanna be.

It's stuck on the... SARAH: Get a knife.

MICHAEL: Just push the nozzle down a bit.

I am worried. I know I'm missing the vanilla in the brownie.

But I don't have time to worry about it.

Just fill it in. Just fill. Don't worry about...

I have to get everything on the plate.

Beautiful. Beautiful, Steph! Come on!

All my other elements are done and I think they taste really good

but it's not over until the fat lady sings.

Steph, the cocoa.

Do you need to dust it with cocoa? Huh?

Cocoa, cocoa, cocoa! Cocoa!

We're going to the tasting room in 10!

ALL: 9! 8! 7!

6! 5! 4!

3! 2! 1!

That's it! (CHEERING AND APPLAUSE)

How'd you go? Oh...

These pressure tests are not easy.

I missed an element in the brownie, so I am worried about that.

But, at the end of the day, I just have to hope for the best.

ALL: Good luck, Billie. BILLIE: Thank you.

I'm happy with how the dish looks.

I'm pretty happy with how the brownie's cooked.

Everything else, I think I'm just not sure about.

Because I have no frame of reference.

But it's all really tasty.

There's nothing more I can do,

apart from hope that I've done enough to stay in the competition.

Hi. Hello. ANDY: Hey, Billie.

JOCK: Billie? Mm-hm.

Do you wanna see the real deal?

I dunno. Yeah, I guess so. (ALL LAUGH)

Andreas.

Oh, wow. OK.

Not too bad, though, right? Not too bad.

Yeah, I'm happy with that. It's pretty close.

Yeah. Yeah.

Alright, we're gonna taste it, Billie.

Sauce her up.

MEL: Yeah.

Thanks, Billie. Thank you. Thank you.

OK.

Some nice detail there. ANDREAS: Yeah.

(CRACK!)

Hey. That sounds good.

Seems good to me.

Thank you.

It is identical to yours.

The flavour of the brownie is identical to yours.

The sauce, consistency and flavour is fantastic.

You can taste the caramel, you can taste the chocolate,

you can taste the coffee.

Good pinch of salt in there, as there was in yours.

I think it's very well done.

Overall, I think it ate really well. Mm.

Great tempered chocolate.

They taste pretty much the same as the one we make.

Yep.

Billie. Just...I mean, we try and put her under pressure...

It's pretty hard.

I mean, she's no stranger to a pressure test

and maybe that's why she's unflusterable.

"Unflusterable" - I should have put THAT in there.

(CHUCKLES)

ALVIN: Good luck. MONTANA: Oh, thanks.

BILLIE: Good luck, Montana. STEPH: Good luck.

See ya.

I definitely am concerned for my safety in this competition

after today's cook. I know this isn't perfect.

I know that tempered chocolate disc isn't the right size.

But I hope that this dish resembles Andreas's

as best as I possibly could.

JOCK: Montana. Hello.

How you doing? (CHUCKLES) Yeah, alright.

Ooh. As good as I can be.

Would you like to see? Yes.

I would love to see. Andreas.

Interesting.

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MONTANA: Interesting.

Looks a little different.

Obviously, the size of my disc is different,

the colour of the cream's a little different,

but...mm...OK.

So, we'll taste now, and...good luck.

Yes. Thank you.

JOCK: Sauce her up. Sauce her up? Alright.

Thank you, Montana. Thank you, guys.

Thanks, Montana. Thank you.

OK, well, there are some very obvious differences

between yours and Montana's.

Yep.

But...what do we think in general?

ANDY: The chocolate ring is definitely the one that stands out.

How's the 'schnap'?

(CRACK!)

JOCK: Yeah.

It's actually a nice... a nice snap on the chocolate.

Visually, I think people might say,

"Oh, well, that looks so different to yours."

But I think, in terms of the way it eats together,

the experience isn't too far of a departure

from the experience of eating the original Tipomisu.

Yeah.

The texture of the brownie is really lovely.

It is exactly what it needed to be.

Not too fudgy, not too crumbly, cakey either,

and enough just to be able to hold that really lovely shape

and the mascarpone within.

The chocolate sauce is great.

I reckon there's a little bit more coffee in there -

doesn't bother me at all -

and it's seasoned nicely with salt as well.

Also, the chocolate, obviously,

wasn't the full size of the circle like yours was.

The only thing, like, for me

is that I feel like the pressure test really got to her.

Yeah. Technically, it's pretty good.

I just feel like the pressure

really got to her final presentation mostly.

Yeah.

Good luck. Good luck.

ALVIN: My interpretation of the review -

is this what I'm seeing now on the plate, and am I happy with it?

Yes.

I'd be happier if there's a complete disc of tempered chocolate.

Alvin! MEL: Hi!

Hi. Alvin!

ANDREAS: Hi.

Alvin.

First things first,

should we have a look under there?

Oh... See what you're comparing to?

Yes. Let's go.

Oh!

Thoughts?

I'm happy...ish.

OK. MEL: Ish?

Well, I think so.

(LAUGHS)

Do you want to sauce it up? And then we'll taste.

Thanks, Alvin. ANDREAS: Thanks, Alvin.

Thank you. Thanks, Alvin.

OK, so, some slightly...

..diplomatic placing of the mascarpone cream.

It looks pretty good, actually.

We'll find out how it tastes in a minute, though.

Let's hear that chocolate.

(CRACK!)

Sounds good.

Thank you.

How good's this chocolate sauce?

Yeah. And the cream, I think.

It's all good. It eats really well together.

Alvin, I think he's done it again, hasn't he?

Like, the fact that Jock's down there

hoovering up the last of the chocolate sauce,

the chocolate coffee caramel...

How good is it? It is very, very good.

I would say nearly identical to yours... Yeah.

..both in texture, but also in flavour.

Loved the cream.

I thought it had the right amount of lightness, freshness,

the balance of flavour, and just the light hint of rum through it.

I think it eats really, really well. Yeah.

The brownie's probably 5% off.

Just a little bit over, but, yeah. Just a tiny little bit.

It's really not that much.

And then he's managed to get

seven-eighths of the disc of chocolate on there,

you know what I mean?

But it was tempered nicely, there was a nice snap to it.

so, you know, I'm really proud of him.

Yeah.

ALL: Good luck, Steph. Thank you, guys.

(EXHALES NERVOUSLY)

Hey, hey. Hi.

How are you going? I'm OK, I guess.

I know I'm missing the vanilla.

But I just have to trust that what I did is enough.

MEL: Hey, hey. Hi.

How are you going? I'm OK, I guess.

OK, you guess?

Well, it's a pressure test, right? Of course.

Would you like to see what you're up against?

OK.

How do you feel?

Yeah, I mean, noticeable differences.

Now, would you please sauce? And we'll taste.

JOCK: Thank you, Steph. Thank you. Thanks, Steph.

ANDY: Thanks, Steph. Thank you.

MEL: OK.

What do we think - presentation?

Presentation...

You can see the hot chocolate's started to melt the chocolate

and there's a big dip.

So, obviously, the cream isn't so much there.

I'm going to lift it off and have a little look, actually.

There's a lot less.

Yeah. It's like half full.

As I feared, not putting the vanilla in there,

missing it out in the recipe,

has actually forced this eggy flavour...

..which is completely distracting, on top of the fact

there's not enough cream, you know, to round it out.

The chocolate sauce, I think, was good. Mm.

It had the coffee...the amount was really, really good.

Yep.

Presentation was fine.

Yeah.

She's done some reasonable work on the other elements,

but when the brownie tastes like that...

And the brownie - let's face it, the cooking of the brownie

and the ratios of the ingredients in the brownie

is probably one of the main things in this recipe.

Mm-hm. It's hard to get away from.

Andreas, that was a tough challenge in the end.

How do you think the guys went?

Well, I think, considering they went pretty much blind...

..they all did quite well.

Well, it's been a day to remember.

Everyone, shall we give it up for Andreas Papadakis?

JOCK: Yep!

Montana, Steph, Alvin and Billie...

..this pressure test was unlike the others.

You had to rely on your instincts.

But, unfortunately, one of you was consumed by today's pressure...

..and it showed on both the plate and our palate.

Steph.

Your brownie was missing that crucial ingredient, vanilla.

And, as a result,

it tasted overwhelmingly eggy.

Because the brownie was the foundation of Andreas's dish...

..unfortunately,

that's the reason why you're going home today.

You know, it's been an incredible experience.

It's been such an honour to cook for you guys.

And it's been such a privilege

to get to know the people that I've met.

I have a boatload of incredible memories

in and outside of this kitchen.

And for that, I thank you guys for this incredible experience.

Steph, every time we see you cook in the kitchen, you were shining.

You brought so much into this kitchen

and we've loved watching you explore your food identity

on every plate that you've brought us.

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

Thank you.

To go out on a dessert... Well done, Steph.

We had such a good time. Thank you.

..is honestly so cliched. (LAUGHS)

Thank you, Andreas. Thank you.

It was a pleasure.

The thing I'll miss the most is the people.

Thanks for cooking for us.

Thank you so much for everything. Thanks.

Guys.

Aldo.

It's OK.

I got to meet some of my food heroes, which is crazy -

like Billie, Sashi, Julie -

and then I got new food heroes.

(APPLAUSE) Bring it in. Bring it in.

Thank you, guys.

ALDO: Hey!

Give it up for Steph, everybody!

There are times where you just grow as a person

because you put yourself out there.

(SIGHS)

And MasterChef is one of them.

ANNOUNCER: Tomorrow night on MasterChef Australia

it's a restaurant rumble.

MINDY: Today is a baptism of fire.

DANIEL: Let's go, guys! Come on!

They're taking over two kitchens

for a service challenge...

TOMMY: It's all hands on deck.

Everybody's gotta drop what they're doing.

..and a shot at immunity.

Captions by Red Bee Media