Original subtitles

Tuesday! See you next Tuesday! Why did

Tuesday! See you next Tuesday! Why did I

Tuesday! See you next Tuesday! Why did I do

Tuesday! See you next Tuesday! Why did I do it?!

NARRATOR: Previously on MasterChef Australia,

a monumental mystery box.

CONTESTANTS: Whoa!

..provided massive inspiration...

Ooh, that's big.

DECLAN: It's a behemoth.

It's a big box, and I'm hoping to bring a big dish.

..and even bigger praise from the judges.

ANDY: Oh, yeah, baby.

MELISSA: I think it was almost perfect.

Really, really beautiful. Mwah!

Your custard is epic.

The texture is like velvet.

The pastry shell is unbelievable.

I even like the fact it was busted.

Thank you.

Tonight, the bottom three face a heavy Pressure Test.

LARISSA: It's every single emotion that you could possibly have.

And it's a tall order.

(TENSE MUSIC)

(APPLAUSE)

Good morning.

I hope you had a good night's rest.

You're going to need all the energy that you can muster this week,

because the big challenges keep on coming.

And this Pressure Test is no exception.

Theo, you're looking clear-eyed, focused.

Are you ready for what's ahead?

I actually had a really good sleep last night, weirdly.

It's 'cause Andy told you to have a good night's sleep.

Mate, wait till tonight.

Yeah. Yeah. (JUDGES LAUGH)

Declan, what about you? Where's the head at?

I'm in a good headspace.

I prefer to be down here than up there, I think.

You know, it's gonna be an awesome opportunity,

and elimination's scary, but I'm just gonna go for it.

That's a brilliant perspective to have,

because you don't get a choice today.

You can't go up there, so you might as well make the most of it.

And I can promise you, whatever happens today,

you will learn and you will be a better cook at the end.

Amazing.

Larissa. Yes.

You've been eliminated before. You know what this feels like.

How do you feel this time around?

I feel much more calm coming into the kitchen

since being eliminated.

I obviously don't want to be here again.

But I feel like I'm in a... as good as possible frame of mind.

OK, to the task at hand.

This is the biggest Pressure Test we have ever set at this stage

in the competition, both in cook time

and, interestingly,

in height.

CONTESTANTS: Oh! Oh, God!

Oh, damn! Oh!

The chef who set it is a master at his craft.

He's been working in pastry for over 20 years.

He honed his craft at Sydney's Black Star Pastry,

but now he and his business partner have conquered the globe.

They have shops in Tokyo, Sydney and Melbourne

that sell out daily.

People line up around the block

to sample their version of an Australian classic.

Please welcome, from Tokyo Lamington...

..Eddie Stewart!

(CHEERING AND APPLAUSE)

JOCK: It's the biggest cloche ever.

LARISSA: It's a big cloche.

It's a custom-made tall cloche

and there's dessert under it, I know it.

Make way! Make way. Oh, yes!

They said it was gonna be big.

Eddy, how are you, mate? Nice to see you.

You too. Hello.

How are you, mate?

That's a big lamington.

Eddie, before we turn our attention to that cloche of trouble,

how are you?

Awesome.

Why lamingtons? What's going on?

What's...what's the fascination with lamingtons?

My quick answer is, "Why not?"

We find lamingtons as a perfect vehicle

to be creative with, because it's two bits of sponge,

you can put whatever you want in the middle.

I see the fascination.

Even after I've had 15, 16 of them,

I still see the fascination of lamingtons.

But opening a store, that's a whole other level.

How did that come about? It's funny.

We actually started selling lamingtons in Tokyo,

of all countries.

We thought, "You know what? Let's open a lamington shop."

What's the bestseller at the moment?

I would say OG would be our bestseller,

followed by Charcoal Pumpkin.

Pumpkin, eh? (CHUCKLES)

Eddie, do you want to put 'em out of their misery?

Absolutely.

So today...

(SUSPENSEFUL MUSIC)

(DRAMATIC MUSIC)

..you're gonna be cooking my...

..Tokyo Lamington Tower. CONTESTANTS: Oh!

Oh!

Wowza.

(DARKLY DRAMATIC MUSIC)

That's a lot of lamingtons.

Eddie's Lamington Tower is going to be tricky and difficult,

and that scares me a little bit.

Declan, you're a builder, mate.

You ever built anything this high in your kitchen before?

(LAUGHS) Never something like this,

and, look, we're not gonna be building one thing today.

We've got five at hand,

so...yeah, definitely gonna be out of my comfort zone, so...

Have you made lamingtons before?

Um, I've eaten a lot, but I... (DECLAN AND LARISSA LAUGH)

..I haven't made them before.

Alright, come on in, guys, let's have a closer look.

Eddie, why don't you take one by one. Let's start at the top.

So, first up, we've got the tres leches,

which is our three-milks-cake lamington.

What are we looking at, Eddie?

So we've got a dulce de leche in the middle,

we've got a whipped vanilla custard,

and between two layers of vanilla sponge

dipped in white chocolate and then in coconut.

Alright, what have we got next?

Next up, we've got Snickers.

In this one,

we have got a caramel-peanut layer on the bottom,

we've got a milk chocolate mousse between two layers of vanilla sponge

dipped in chocolate and then peanuts.

I'll just try it, just in case...

(LAUGHTER) Absolutely, sure, that's fine.

WOMAN: Yum!

The chocolate, it's just, like,

you get that sort of classic lamington,

but then it's, like, that peanut, it's so good.

Number three.

Number three, we have our strawberry matcha.

Ooh!

WOMAN: Looks so good!

Oh, wow, look at that.

So, inside, we've got two layers of vanilla sponge,

we've got a strawberry mousse,

and then it's dipped in white chocolate

and then coconut which has been doused in matcha.

That's matcha-y.

I noticed you're not eating any of your lamingtons, Eddie.

Oh, I've had my fair share of lamingtons over the years.

(LAUGHS)

Next... WOMAN: Oh, my gosh.

..the Yuzu. Yum!

Yuzu meringue lamington.

So in this one,

we have got a yuzu curd...

..a vanilla whipped cream... WOMAN: Yes!

..vanilla sponge...

..then it's dipped in an Italian meringue and torched.

Well, that's...

That curd.

Really powerful. LARISSA: Just so good.

Your balance of flavours, saltiness, sweetness.

When sugar goes into the sponge, you don't want a sweetness overload.

Alright, the fifth one.

And then the fifth one, we have got charcoal pumpkin lamington.

(CONTESTANTS GASP) MAN: Ooh, wow.

So, we've got a pumpkin puree in the middle,

vanilla sponge,

a white chocolate charcoal dip,

and then we've got charcoal coconut on the outside.

It actually eats really well, but the pumpkin is amazing.

LARISSA: Pressure Test challenge,

I know that this is gonna come down to the wire.

ANDY: Righto, you've seen the tower, you've tasted the tower,

and now it's your turn to try and make the tower.

There is no way to sugar-coat this.

It is gonna be a long one.

We're giving you a total...

..of five hours...

(CONTESTANTS EXCLAIM AND WHISTLE)

..to complete the Tokyo Lamington Tower.

Wow.

Oh!

And you will need every single minute.

The recipe, equipment and all the ingredients

are at your benches.

Your job is to replicate this tower

as closely as possible

in both looks and taste.

The cook whose tower is furthest from this one,

unfortunately, they're going home.

Eddie, do you want to kick them off, mate?

Let's get started!

Good luck, guys. I think you'll need it today.

Time starts now.

(EXCITING MUSIC) WOMAN: Go, go, go, go, go!

THEO: First thing I do when I get to my bench

is pick up this recipe, and it's hefty.

'Cause there's 26 elements to get through.

So now I'm getting a bit scared.

11 pages of...of ingredients and methods,

and, yeah, definitely overwhelming.

Jesus, what am I doing?

LARISSA: It's been a wild ride for me.

I have experienced every single emotion

that you could possibly have

in the MasterChef journey.

I've won the most incredible advantage.

Eggs?

I've also been eliminated.

Eggs?

I came back and now I'm in a Pressure Test.

I have this funny sense of peace about this cook today.

We got 'em.

I feel oddly calm.

Alright, so...

And I see that the first thing is sponge.

(READS) "In the bowl, use the whisk attachment.

"Add the egg whites and cream of tartar."

Nailing the sponge is super-important.

Egg whites.

Because it is going to be the carrier

of every single one of these lamingtons.

If I don't nail the sponge, none of these are gonna work.

I've got a giant bowl.

I've sifted my flour and other ingredients.

I can get straight to business.

Ooh, so smooth!

I've got my egg whites whipping with the sugar,

and I'm starting my egg-yolk mixture.

Oh, shit!

So heavy!

THEO: So, I'm working on my sponge.

That's the biggest part of this. You need to get that right.

What?

GRACE: Everyone else has sifted theirs, so just check it.

Oh, sieve three times.

Oh, yeah.

GRACE: Oh! (CHUCKLES) Read, Theo, read!

Then I realise I haven't sifted the flour.

Guys, you've always got to sift, yeah?

(METALLIC CLATTER)

(MAN WHISPERS) What's he doing? What's he doing?

Is he doing...

I haven't read the recipe properly.

This is the one thing I was supposed to do

and I've already made a mistake.

GRACE: Oh! (CHUCKLES) Read, Theo, read!

I realise I haven't sifted the flour.

Guys, you've always got to sift, yeah?

I haven't read the recipe properly.

This is the one thing I was supposed to do

and I've already made a mistake,

so now I have to go back and do it again.

And this is taking up time that I don't have.

Alright.

Oh, look at that! WOMAN: Wow!

Holy moly! That looks good.

Smells like pizza.

CATH: Nice, Dec. MAN: Good job, Deccy.

Nice, Declan.

DECLAN: My sponge is in the oven.

Now it's time to work on my Tres Leches Lamington custard filling.

So, cutting into Eddie's lamington

and then, like, tasting it,

that custard filling,

Just sort of explodes with milky goodness.

(WHISPERS) This caster sugar.

(PRESSING MUSIC)

Gonna stay positive for five hours.

Yeah, you do.

Theo. Hello.

Wow, that's nice and smooth. EDDIE: Ooh, very good.

I like it. It looks textbook, yeah.

But everyone else has got theirs in the oven.

Yeah. And this is the first step.

Being perfect is essential, but not finishing is also a disaster.

Yeah, for sure. Thanks, guys. You know?

Any words of advice? Push on.

Thank you. Thank you. "Push on!"

That's what he says in the kitchen! "Push on!"

(LAUGHTER)

The danger in falling behind today means that I could go home.

So I start pouring it in, I level it off,

I think it looks good...

Heat it up, bro. Push! Push!

Just be careful, careful.

35 minutes down, I finally get my sponge in the oven.

Doing fine, mate, doing fine. Great work.

Great work, Theo.

Got to get working on my custard. Need to make up time on this.

DECLAN: My custard's done,

so I whack it into the fridge,

to move onto my Snickers caramel filling.

Eddie's Snickers peanut caramel, it's out of this world.

72g of water.

Caramel's something that I am familiar with.

I know it's sugar and water, so I get that on the stove

with a thermometer in there,

just monitoring temperature.

OK.

You want to give it a stir and you want to give it a mix,

but you've got to let it do its thing.

I've made caramel with my grandma,

and she says, "Don't you bloody touch it, Declan.

"Don't go dipping the spoon in there.

"Leave that to caramelise."

OK, talk to me. Good work, Declan!

LARISSA: Small saucepan, large saucepan? Come on.

So, cake's in the oven, the custard's in the fridge.

Completely.

I have to get onto my caramel.

I weigh up my sugar, I weigh up my water,

I put it on the stove,

and I'm stirring it to try and get it to dissolve.

That's not working so well for me.

ANTONIO: Don't stir. PHIL: Leave it.

Don't stir, just leave it. Don't stir it. Don't...

Don't stir it? Yeah, don't stir, leave it.

It crystallises.

People at the gantry are yelling at me,

telling me not to stir it,

but I just...I can't help myself.

So I'm stirring it and stirring it.

It's making a bit of a mess.

Don't touch it! (LAUGHS)

I just want to see if it's dissolved.

(GROANS IN FRUSTRATION) Leave it alone.

What's going on with it?

And I think it's crystallising.

Oh, shit.

Big problem.

Alright.

I'm gonna have to start again. Don't stir it next time.

Hot sugar.

You're a fifth of the way through the marathon.

One hour down, four to go.

(CHEERING AND APPLAUSE)

WOMAN: What's happened? She...stirred the caramel.

There is no choice. I have to make a second caramel.

So, I get the second caramel happening,

(SPOON CLINKS)

Come on, please.

I'm not sure that's gonna be OK.

(TENSE MUSIC)

(DRAMATIC MUSIC)

I think my sugar's bad again. No.

It's crystallised on top. On top?

Yeah.

I'm gonna have to go for a third.

I don't know.

Holy crap, why am I doing this?

Nearly there. Breathe.

It shouldn't be this complicated.

Uh...

"Place in the s..."

(SIGHS)

THEO: I'm making my custard

and I know I should be working on my caramel by now,

but I'm behind.

I'm under this massive pressure

and I just want to go, go, go, go, go.

Oh, my Lord. This is intense.

Oh, it's coming together. It's alright, it's coming together.

It's your best custard yet, Theo. (LAUGHS)

Now that my custard is the custard of dreams,

I need to move onto the caramel.

Yes, I'm working on my Snickers caramel.

I'm feeling good.

"Remove from the heat and carefully pour in warmed cream.

"Whisking till combined."

This is gonna be a major element for the Snickers caramel lamington.

And I just need to keep working it until it gets a bit smoother.

So, my caramel's done, and I'm happy with it.

I hope Nan's proud of my caramel.

So thank God for Nan.

THEO: So, I'm working on my caramel.

I've got my sugar on the boil. I think I'm going OK, yeah.

I'm just a bit slower than what I probably would like to be,

but that's pretty normal for me, so got to just pump up the pace a bit.

So I take my caramel to that colour that I remember

what Eddie's was,

and then I remove it from the heat.

Good work there. Good work. Good job, Theo.

Beautiful. Beautiful. Beautiful.

And I add my cream. Good job!

And I'm whisking that in. That caramel is perfect.

That is... That is stunning, Theo.

I'm just working on my caramel for the third time.

This is not what I wanted to be doing.

I'm trying to not let it rattle me, because if I get rattled,

that's where I'm gonna fall behind.

Yeah, I can see, it's good.

I think I finally got it to work.

This caramel is looking good.

I'm... (LAUGHS) ..minimising the sugar up the sides.

So, now the sugar's a nice amber colour,

I need to mix it in with the warm cream

to make this gooey, sticky caramel.

And I pick up the sugary caramel and I pour it into the cream,

whisking vigorously.

Oh, dear.

(DRAMATIC MUSIC)

And it, like, seizes, instantly seizes,

and I have this, like, sugary clump on my whisk.

No! Come on.

CATH: Larissa, sweetie, you can do it, you can do it.

LARISSA: No!

No! Come on.

(DRAMATIC CHORAL MUSIC)

Larissa, Larissa, stop, stop, stop. Yo.

You're meant to go...

It's got to be cream into caramel, not caramel into cream.

That's why that's happening.

EDDIE: And take it off the heat when you do it

so it doesn't boil over.

And it's... That's... Yeah.

We're starting again.

The fourth time.

You're 90 minutes down, 3.5 hours to go. Come on.

(CHEERING AND APPLAUSE)

Let's go!

(SPIRITED MUSIC)

Let's go, guys. Not touching it.

DECLAN: Do I want to toast my nuts a bit more, or...

My yuzu curd from my yuzu meringue lamington is done,

and also my pumpkin filling for my pumpkin lamingtons.

I'm moving onto my Snickers mousse.

Eddie's mousse...

..it was soft and chocolatey, velvety,

but not overpowering.

Chocolate. Oh, 29 degrees.

"Pour the cream into the bowl. Whisk until soft peaks.

"Working quickly, add one-third of cream to chocolate."

29 degrees, that's what we want it at.

I'm a big fan of mousse.

I make it a fair bit at home.

So the mousse is another element that I'm semi-comfortable with.

I'd say that's about a third of the cream,

stir to combine.

Stirring, stirring, stirring.

Alright, Snickers mousse. WOMAN: Yummy, Declan.

Snickers mousse, done.

Yeah, so the mousse is done

and now I need to move onto my strawberry mousse

for my strawberry matcha lamington.

RHIANNON: That looks beautiful, Theo.

Now I'm onto my strawberry mousse.

I look up, and somehow I've caught up to Declan.

I've picked up the pace now.

I'm feeling a lot better about the cook.

GRACE: You've caught up. You're doing really well.

Oh, shit.

Fourth caramel looks spectacular.

I refer back to my recipe

just to make sure that I am covering off all bases.

"Pour in warmed cream, whisking to combine."

And the cream is ready to pour in.

Alright. RUE: Yep.

Off? Yep.

Whisk.

Yep.

Whew!

WOMAN: Come on, babe, you got it. That's it.

Whoo!

I'm whisking vigorously the cream into the caramel...

Oh!

..and it's beautiful.

(CHEERING AND APPLAUSE)

I know. Thank you. Thank you, everyone.

I must say, there's very few times that I remember such anxiety

about pouring something into something.

Alright, so...

And I got it.

I finally made my caramel.

It paid off, hey?

Because I'm so far behind because of the caramel,

I'm having to do multiple things at once

and jump steps ahead

just in order to keep on top of the recipe.

I'm on the strawberry mousse.

I have the yuzu on.

I'm starting on my Snickers mousse.

I still need to make my pumpkin cream filling.

I just keep pushing on. I've got so many things on the go.

I'm gonna have to keep hustling, and hustle hard

because I don't want to go home again.

OK, let's go back to what we're... How are we here?

Time to check on my sponge.

Happy.

Ooh, he's very happy. I like it.

Nice and spongy, and probably the thickest part,

and comes out clean.

EDDIE: Nice.

So I'm gonna take that out.

It's got a nice sort of golden crust to it.

Oh! RHIANNON: Oh, nice, Dec!

That looks lovely! Whoo-hoo!

Well done!

(BUSY PIANO MUSIC)

LARISSA: Oh!

I need to get my sponge cake out of the oven.

She's ready.

She's definitely ready.

I'm just starting on cutting my giant sponge slab into lamingtons.

Alright, what do I need?

I've got... No, I've got a cake knife.

We have very specific measurements for the sponge.

They have to fit in these little moulds,

so you have to cut them to the absolute perfect size.

"Use a serrated knife. Slice five rectangles from the sponge."

That's a good-looking sponge.

Very nice. Thank you.

25cm long.

And 6.5cm wide.

When I cut the big slabs,

I'm really happy with how they're looking.

Yeah, looks good, Larissa.

I know the judges are gonna be there measuring them,

so I have to get it right.

I think Larissa works in a bakery. (LAUGHTER)

Now I have to jump backwards to finish my other elements.

I want these to all be formal and...and perfect size,

so I've got the ruler.

It's time to cut my sponge,

and cutting the sponges to size is a crucial step

so I can have enough portions for 20 lamingtons.

This is the most most crucial part,

so I don't want to screw it up.

25's there.

By 6.5.

So I just jump straight on that,

and you know I just go 25x6 and cut that out.

I do another one, cut that out,

and then I'm like, "Hang on a second."

What's he doing?

That's not gonna be 25.

I just don't think, mathematically, it's gonna work out.

Working from the left, so...

..with the sponge to the right.

Declan. How are we?

How you doing, mate? Yeah, good.

I've just realised I could have done something quite detrimental.

What have you done?

So, I missed the part

where it says, "Working from the left side of the sponge

"to the right side of the sponge..."

Mm.

I've cut this way...

..rather than cutting this way.

Right.

Oh, my goodness.

(DRAMATIC MUSIC)

Oh, my goodness.

I've just realised I could have done something quite detrimental.

I've cut this way rather than cutting this way.

Right. You know what I mean?

Yes. So...

I guess you've just got to try and jigsaw it together..

Yeah. ..to get five moulds of lamingtons.

You gotta, like, push. Alright, thank you, guys.

Cutting the sponges to size is a crucial step,

and I've screwed this up.

PHIL: Let's go, Deccy. Head down now, focus, mate. Come on.

I know I'm gonna have three prefect logs...

Three.

..and then I'm just gonna have to jigsaw out the following two.

I'll be able to do this. I'll be able to do this.

WOMAN: Alright, Theo.

Measure it, measure it, measure it, measure it, and then cut it.

I need to turn my attention to cutting the sponge,

and I need to be precise in cutting these.

PHIL: Measure twice, cut once, mate.

Alright!

I've got my five sponge rectangles, and they all look so good.

I'm so happy with them.

Now I'm getting it.

I've got all my elements ready,

and now I can work on actually filling my lamingtons.

At this point, I'm feeling really energised.

Oh, Mama!

It's motor on, I've got to get to the end.

JOCK: Alright, you're into the final stage.

You've had an incredible four hours.

You've only got one hour to go.

Come on, guys! (CHEERING AND APPLAUSE)

Come on, let's go!

(CONTESTANTS YELL)

Thank you for that. Thank you.

RALPH: Let's go, guys, let's go!

ROBBIE: Coming together now. There's still probably lots to do.

Snickers mousse.

DECLAN: First layer is the tres leches lamington.

Time to drizzle my sponge with my milk soak.

And I add dulce de leche in the centre.

And then the custard.

I cut the lamington log into four sort of portions.

And I've got to dip it in my white chocolate sauce,

take it out and then roll it in my shredded coconut.

Just finishing up my tres leches

and then I need to move onto the Snickers one.

GRACE: You're doing so good. Almost there.

MAN: Good job.

THEO: I first put a layer of caramel,

then I fill it with my chocolate mousse.

Good work, Theo.

And I dip them in the coating.

You need a nice thin layer,

and also a thin layer of nuts,

because that's how it is, bro.

Working on my Snickers lamington,

like, it's flavour combinations that I love,

so double dip of chocolate...

..and sprinkle it with those delicious toasted peanuts.

That wasn't meant to happen, 'cause they're supposed to double-dip them.

OK.

LARISSA: So, I'm up to the Snickers situation,

the Snickers dipping, and I remember the Snickers...

..Lamington to be covered in peanuts.

WOMAN: Not too much.

I can't remember how many peanuts.

RALPH:

WOMAN: No!

It looked like sprinkles. It looked like sprinkles, yeah.

JOCK: It's time to build those towers of trouble!

You've only got 10 minutes to go. Come on.

(CHEERING AND APPLAUSE)

DECLAN: I've done my pumpkin lamington,

and my strawberry matcha lamington.

I've still got to torch my yuzu meringue lamington.

And he's got to torch it. Yeah.

I've got the blowtorch and I'm torching my meringues.

ROBBIE: Come on, Dec. Good one, mate. Come on.

Onto the home stretch now, Larissa. LARISSA: I know.

Thank you.

I'm really happy with the meringue. It's looking lovely.

Beautiful work, Larissa.

So, I'm torching the meringue.

I really remember Eddie's meringues to be lightly browned

and quite smooth and lovely,

so I want to really try and replicate that.

Good job, Larissa.

I've finished all the lamingtons, so I just need to get them on safely.

I've nearly finished assembling my tower,

and I've torched my meringues, and...

"All sides and on top."

It doesn't say, "All four sides and top of the cube."

Two minutes to go! ANDY: Two minutes!

(CHEERING AND APPLAUSE)

Come on, guys! Good job, mate, good job!

ROBBIE: Yeah, Deccy! Yeah, mate!

(CHEERING AND APPLAUSE)

Come on!

Am I torching the bottom of the meringues?

Do it! That's meringues. That's meringues.

On the bottom?

Or "all sides" as in all sides?

I didn't do the bottom of the meringue.

A few more minutes. Come on.

Four sides and the top of the cube.

OK, quick. Oh!

(HEARTBEAT THUDS)

It's alright, it's alright, take a breath.

I'm feeling super-flustered right now.

Don't worry. You don't have time.

I don't want to go home again. You got this.

You got this.

So I'm second-guessing myself.

Just get it on the plate!

That's it! Good work!

After five hours, here we go...

JUDGES AND CONTESTANTS: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

(CHEERING AND APPLAUSE)

WOMAN: Good job! You did it!

Whoo-hoo! You did it!

LARISSA: Feeling super-spent and super-emotional.

But I'm so...

I really wanted to finish and I wanted to do a good job.

I wanted to, like, if this is my last cook in this kitchen,

I want it to be, like, I want to go out with doing a great job.

(SOBS AND SNIFFLES)

I've had a really roller-coaster time since I've been here.

NARRATOR: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia now on 10 play.

Wow, what a behemoth of a Pressure Test.

Unfortunately, one of them is about to go home.

So shall we get the first one in?

Let's do it. Let's do it.

(SOMBRE MUSIC)

Hi, mate. Theo.

(THEO SIGHS)

Nice to sit down. (ALL LAUGH)

Let's dive into that.

How do you think you actually went?

I think I went really well, to be honest.

And I tried my best with everything.

Well, we've got a few lamingtons to eat,

so we might get stuck in.

Yeah.

Thanks, mate.

Appreciate it. Thank you very much. Thank you, Theo.

(TENSE MUSIC)

EDDIE: Colours look good.

Size is pretty consistent, but see what's on the inside's like.

Alright.

His sponge is pretty on point.

Yeah, the sponge is great. The sponge is great.

I wouldn't be able to fault the sponge myself.

His layering's great.

Mm, dulce de leche's delicious.

Pretty good all round.

I couldn't really fault much, to be honest.

From a flavour perspective, all of them are really good.

The yuzu, his custard is delicious.

Altogether, I think Theo's done a great job.

Mm, I totally agree.

I'm thrilled for Theo.

I think that he has done a superlative job.

In general, I think the flavours are really sound...

..and most of the textures are excellent.

Theo came in beaming,

and now you can taste why.

Yep. You know, and you can see why.

Start with the sponge, which everyone's raved about.

If he goes out and opens a little bakery,

he's got to have sponge on the menu, 'cause that's absolutely textbook.

It's light, it's airy,

it looked the business when it was in the oven.

All of the cross-sections on mine are absolutely on point.

Flavour-wise, man, I can't really...

..can't really knock much.

Nice work, Theo.

(PENSIVE MUSIC)

DECLAN: What a wild ride today has been.

Being a Pressure Test, like, it's got to look as much like Eddie's,

if not taste just as much like Eddie's.

Good luck, mate.

So I think, yeah, I'm a bit worried

about how they're looking,

because I stuffed the measurements out of my sponge.

But I hope I've executed all these flavours.

Declan. Hello.

Hello, how are we?

Well, more importantly, how are you?

Um, yeah, wow.

A little bit rough round the edges.

What a day.

What a day it's been.

What did you learn about yourself

during that five-hour Pressure Test?

I learnt that when I put my mind to something,

I really can do it.

So many elements in this,

it is very overwhelming.

But I really just tried to keep my cool today.

Alright, thank you. Thank you, guys, very much.

Well done. Thank you. Enjoy.

EDDIE: He's cut them lengthways, but not the width.

These are... Four of mine are more cube-shaped.

This one's a bit more rectangular.

The sponge, I would say it's very good.

It's probably not as good as Theo's,

but it's still up there.

Flavour-wise, it's actually pretty good.

All in all, I reckon he's done a really great job.

If I was to nitpick, the coating on the Snickers

is a little thick,

which, you know, came down to double-dipping.

There's a couple of edges that are probably about, you know,

three-mil thick.

Apart from that,

like, the cross-sections of all mine were really on point.

And I was worried about him, because he cut his sponge wrong,

so he had to get a little bit of left-over piece

and stuff in the end of it, so I was worried if we'd actually see that,

but it doesn't look like anyone has really noticed,

which is great.

Wow, like he's really impressed me.

I really love the texture of the meringue.

The amount of burnish torching

gives everything just a lovely marshmallow-y flavour to it.

I think he's done an excellent job.

Yeah, you can tell - you can tell he was very meticulous

in his little, you know, the mousses,

the curds, the creams.

Like, that is the perfect Italian meringue.

I've got so much admiration for Declan,

the way he handled himself throughout this challenge.

I think he's done an incredible job,

and in terms of flavour and structure,

it's not that far away from yours, mate.

Not at all. Very close.

I'm the same, you know, with the coating on the Snickers one,

it's a little bit thick.

There's a couple of faults,

so you just never know what can happen here.

(INTENSE MUSIC)

It was such a strenuous, hard cook, and...

..I completed the cook against some pretty big obstacles.

Good luck.

Thank you.

I've really only just come back into the competition

with my Second Chance Apron,

which was the biggest advantage in MasterChef history.

Hi. Larissa.

So I really hope that I haven't blown my second chance.

Emotional challenge, that, wasn't it? It was, it was so emotional.

I got eliminated and I came back

and then I went back into elimination, so it's a big deal.

Yeah.

It was a hard challenge.

I think I had a really great start.

And then I had to do my sugar four times...

..before I got it to work.

Like, for me to finish this cook,

I had to be three steps ahead in some points.

Yeah.

I just wanted to say well done for continually picking yourself back up

and keep pushing...

Thank you. ..despite having those knocks.

So, we're gonna taste this now, thanks.

Thank you. Thanks so much, guys. Thanks, Larissa.

What do we think of the look, guys? She's a bit rough and ready.

She had a little trouble with some of the coating.

And you can see it obviously looks different to yours.

They're big lamingtons.

Um...

..big challenge.

Big Pressure Test.

Big problems.

The Snickers one,

like, there's so much peanut on that, it's mental.

It's not really Snickers anymore, it's more of a peanut lamington,

which is obviously not your intention.

The structure, pretty big.

They feel pretty clumsy.

It's a shame.

Yeah, I have to agree with Jock with most of those points.

You know, a little bit disappointed.

There's not much yuzu curd in there.

Peanuts on the outside, doesn't really do it for me.

It's, you know, a bit freestyle.

But, I don't know, I don't get that.

I think as soon as she got flustered with the caramel,

it just went downhill from there.

While I commend her fighting spirit, I think it's safe to say

there are some discernible differences.

On a day where the other two boys

have, you know, come in

and absolutely knocked it out of the park,

there's big problems on this.

Well, five hours down and 20 lamingtons later,

you're all still standing!

Yeah. Barely, yeah.

Just.

It would have been so easy just to take one look at Eddie's tower

and just let the pressure get to you.

But all of you brought us a completed dish,

which is a huge feat in itself.

Eddie, were you impressed with what you've seen today?

Absolutely.

Hats off to you guys for what you achieved

and the amazing towers that you brought out.

Well done! (CHEERING AND APPLAUSE)

Give it up for Eddie Stewart!

It was impressive. Mm.

What a bloody tough cook that was.

We've got to give credit where credit's due.

Theo.

Mate, your sponge, it was fantastic.

In terms of taste,

all of the lamingtons, they were delicious.

Even Eddie said he couldn't really fault them.

So, mate, well done.

(CHEERING AND APPLAUSE)

Oh, my God!

Thank you, mate, thank you.

Declan.

Visually, the insides of your lamingtons...

..they were perfect.

Flavour-wise, it was fantastic.

Oh! Wow.

Well done. Thank you.

Larissa. Yes.

We admired your perseverance today.

You really put your all into the cook.

But your lamingtons,

unfortunately,

were inconsistent across the board.

OK.

So, I'm so sorry, Larissa,

but unfortunately you're going home.

(WISTFUL MUSIC)

That's OK, I'm totally, totally OK with that.

Honesty, I just...

I'm so proud of myself after today's cook.

Yeah, my cup is full, no regrets.

Like, I'm good.

(APPLAUSE)

Thank you. All good.

Thank you.

Thank you. (THEO SPEAKS INDISTINCTLY)

Thank you.

Sorry, it's time to say goodbye again!

Thank you so much, Andy. No, thank you.

Well done today. I'm going really this time, yeah.

Keep smashing it, OK? Thank you so much.

You're so lovely.

So great today. Really. Thank you. Thank you.

Can I give you a hug too?

I know my time has been a wild ride.

Well done. Thank you. Thanks.

And we've had, like, the highs and the lows.

Thank you so much.

(CHEERING AND APPLAUSE)

Give it up for Larissa, everybody!

(CHEERING AND APPLAUSE)

But so grateful that I came here.

NARRATOR: Tomorrow night on MasterChef Australia...

ANDY: This is the ultimate playground for foodies.

..it wouldn't be Big Week

without a big Service Challenge.

Excuse me? I knew it was going to be big.

My God.

But I didn't think

it was going to be that big.

How will they handle

cooking for thousands?

DECLAN: Like, this is ridiculous.

Oh, my God.

Captions by Red Bee Media