Original subtitles

VOICEOVER: Previously on MasterChef Australia,

with a secret twist...

Wait, what?

..their mystery boxes... ALL: Oh!

..multiplied.

SOFIA: Surprise!

The baby boxes brought big rewards.

Ooh! Oh!

Oh, yeah, yeah.

And the results were mind-blowing.

ANDY: They were dynamite!

POH: That is a beautiful plate of food.

That...is...unbelievably epic.

But Sumeet, Snez, Mimi and Khristian

found themselves in the bottom four.

Tonight, it's a dish so exquisite,

it won a Michelin star.

MIMI: First pressure test of the season.

They're called pressure tests for a reason,

so...I'm pretty terrified.

We got this, Mim.

And with the new judges,

I know that they're gonna choose something iconic.

Come on down.

My worst nightmare would be if it's a dessert

and, like, a long recipe,

I never follow the recipe.

I always kind of add something, change something, move something.

So, I'm a bit worried about that.

Morning, everyone. ALL: Morning.

I'm shaking.

Righto.

First-ever pressure test.

Black aprons are on.

Someone's going home.

Pressure is something that you're gonna need to handle

if you want to win this competition.

So, shake off any nerves that you got and get ready.

For your first-ever pressure test, we wanted to go big.

And the chef who set this one is definitely a big deal.

Their career spans not only decades, but continents.

Stop it!

It's a doozy. (GIGGLES)

With an empire of multi-award-winning restaurants,

they are respected and revered internationally.

OK.

A famed mentor, their cooking academy

is one of the top in the world.

His four Michelin stars speak for themselves.

Please put your hands together

for the nation's favourite Frenchman -

it is none other than our very own Jean-Christophe!

(CHEERING AND APPLAUSE)

Mwah! Bienvenue.

KHRISTIAN: He's right in front of us.

It's the man himself. And I'm so excited.

I look up to him as somebody who I'm going to learn so much from

and to be able to cook one of his dishes today -

sick.

(ALL EXCLAIM)

What do we have?

I am so honoured and seriously excited.

This recipe, back in 1992,

when I become my first-ever chef patron.

All the years I worked as an head chef for somebody else,

I said to myself, "That's it. I've had enough.

"I want my name on the front door."

But we were not busy enough.

So after four months, I started having pressure financially

and I knew I might go under.

This recipe actually got me the Michelin star that year...

..and saved me. Oh!

The whole story is playing out in my mind.

Oh, my gosh.

It's a big deal.

I'm ready for anything now. (CHUCKLES)

This one is not gonna be easy.

Today, you are gonna be making my...

..Jack-in-a-Box.

What is that?!

(LAUGHS) What is it?

I was really hoping for a dessert but this is on another planet.

It's shimmering in the lights,

like, so clearly, it looks like glass.

It's sugar. It's sugar work. I've never worked with sugar like that.

SOFIA: Who wants to taste Jean-Christophe's Jack-in-the-Box?

Welcome. Bonjour, bonjour. Bonjour.

Oh, wow. Here we are.

Looks spectacular. Jack-in-a-Box.

So, what we want - the springs to move.

Wow.

That looks hard.

And the crunch.

(SNAP!) (ALL GASP)

So, it needs to be super thin. We want something... That's right.

And inside...

KHRISTIAN: Oh, those layers! Oh, wow.

There's three layers.

We've got the brownie on the bottom.

The brownie is nice and soft.

So, it's nice and fluffy and it's indulged with some whisky.

Then you have the chocolate mousse and vanilla.

You need vanilla to give that je ne sais quoi,

a touch of bitterness.

That's amazing.

And then we have this lovely white chocolate cream.

And also, on the top,

we've got little hazelnuts which has been roasted.

Wow. It's roasted, but it's not bitter.

It's just beautiful.

They, like, crumble. Yeah.

It's multi-layered.

I can taste the alcohol in the bottom-most layer.

I can taste the richness of the chocolate mousse.

The creamy sweetness of white chocolate cream.

But what's freaking me out is that sugar work around it.

When you make the sugar glass,

you need to be on the top of it before it gets set too hard.

You need to be extremely precise and attentive.

It's like a smoky caramel.

I'm thinking, "What has he done to this sugar?"

Look how flexible it is.

That's insane.

Are you pleased? Are you excited? Yep, definitely.

We're happy to cook your dish.

Thank you, Chef. Absolutely.

That's ridiculous. That's so good.

OK, guys, you'll have three hours.

OK. Right.

We are looking for dishes that mirror Jean-Christophe's dessert

in both look and taste.

The cook that brings us the least-accurate Jack-in-the-Box

will be going home.

I don't like when someone has to go home.

Jean-Christophe, would you like to send them off?

On your marks...

..allez, allez! Good luck!

(ALL CHEER) Bonne chance!

Good luck!

We're going. Ooh!

I'm feeling really anxious about the first pressure test.

But I was hoping it would be a dessert,

so I'm really glad and relieved that it is.

It's a Michelin-star dessert. That is blowing my mind.

Not only am I in the kitchen with the Michelin-star chef himself,

it's his dish and he's going to try it once I make it.

Go, Khristian. Where are the nuts?!

There's so much I need to get done.

I can't get stuck into reading this recipe too much.

I need to just check the first two steps.

Jean-Christophe's hazelnuts on that dish

were just like little candy balls

that exploded and crumbled when you ate them.

And I need to get these roasted perfectly.

Low and slow, 120 degrees for 45 minutes,

but I think I might even have to take 'em a little bit further.

You need to trust your palate when it comes to something like this.

105 grams of white chocolate.

Now getting my white chocolate cream ready to go.

I've got to be precise, to a T.

The white chocolate cream was fluffy, creamy, silky smooth.

It's like what I want to be smothered on my gravestone.

(READS) "..for 30 seconds, remove and shake the bowl.

"Return to... (SPEAKS INDISTINCTLY)

"until there's a 50:50 ratio of solid, liquid and chocolate."

The key to this is to not over-temper your chocolate.

Don't over-whip the cream and just combine them

and fold them delicately.

Once I warm my cream, I need to mix it in with my tempered chocolate...

..add some chilled cream into it

and then put it onto a tray and into the blast chiller.

Well done, Sumeet!

Thank you.

Yes, Sumeet. Cool that down.

OK, so, I've finished the white chocolate cream.

I'm now getting onto the brownie.

I've cooked brownies many times before at home,

for the kids, I make it for school.

But this is Jean-Christophe's award-winning brownie.

This is not Sumeet's home-baked brownie for the school fete.

100 grams of honey.

I've got to be precise.

I've gotta get the flavours right. I've gotta get the texture right.

I really hope that I leave myself enough time

so that I can really spend some good time doing his sugar work.

Sumeet, how are you doing? Hello, Chef.

It's an absolute privilege that it is Jean-Christophe

that has set the pressure test.

White chocolate, texture right? It's set.

Setting? It's set already.

Follow the recipe.

The amazing career that he's had actually comes to life for a minute.

It's brilliant.

Looking amazing, mama.

Business time. 'Cause the whites are on.

And I have been dying to see you in this kitchen,

like this, with your whites on, ready to go.

And I feel like I've got to try and get attention from you.

'Cause you just keep looking over my shoulder.

All you wanna do is help them.

You're anxious for them to have success. I am, actually.

I feel emotionally excited to get this dish,

because it did save me from trouble and got me the Michelin star.

So, it is very important to me.

But also, I feel a bit sorry for them...

..that they have to survive this pressure test.

The two of you have done pressure tests plenty of times.

Is it too big a thing to say that it's an advantage

if you survive?

Yeah. Totally is. Yeah.

Because you learn so much

about how to work under pressure, time management.

And, again, it's that thing of thinking

you're not gonna survive something

and then being able to get through it.

It just serves for, like, another notch of confidence.

Yeah. All of these guys probably would have eaten or cooked

a chocolate brownie,

some sort of mousse and a flavoured cream,

but what they haven't done is any of that sugar work.

It's so delicate.

I mean, just breathe on it and it will shatter. You know?

Yeah.

No box, no dish. No box, no dish.

That's the bottom line. Yep.

Still on first page of the recipe for this white chocolate cream.

I have no idea why is it not melting?

But for some reason, I can't get it right.

OK, I just do it again.

Melting chocolate in microwave.

The problem is I never use microwave.

I don't have microwave at home.

Just doesn't make sense.

This is my second time.

Can't believe it. I did it twice.

Like the same second.

Snez. How are we going?

We're alright. How are you going? No. Not good.

What's going on? I started again

'cause my white chocolate, it just didn't look right.

Just, for some reason, it wouldn't melt.

Snez, there's this fine line... Yep.

..with relying on your instincts... Yep.

..and reading the recipe and following the recipe.

Right now, you're probably too far into the recipe world.

Yes.

You are literally one of the best cooks in this kitchen.

Oh. You just need to take a breath

and just follow the recipe and use your instinct.

Thanks, Andy. You got this.

It's 37 degrees already. I'll take it off.

Thank you, Chef. Be careful, please.

This is the foundation.

And you won't melt.

You're fine, you're fine. Keep calm and focus.

It just won't melt.

I don't know why. I did exactly 30 seconds, 20 seconds.

I add the cream component to this white chocolate

and it's supposed to all melt together,

but it's really lumpy and I'm not happy with it.

Just doesn't look smooth, doesn't look silky.

OK, that's it, I'm doing it again.

Again. Third time.

Oh, I better have enough chocolate!

(SIGHS) No!

Oh, I better have enough chocolate!

You've got this, Snez!

Oh, she doesn't have enough chocolate.

No!

(EXHALES)

We have three hours to make Jean-Christophe's Jack-in-the-Box.

But for that white chocolate cream top layer,

there was enough chocolate, if you make a mistake,

to make it second time,

but not to do a third time.

Uh... (SIGHS)

That's it.

I have only 75 grams of chocolate left

and I need 105 for this recipe.

Snez, take your time because this is the foundation of the dish.

I know.

So, this is what I have, I need to work with it.

I don't have a choice. I don't want to go home.

Come on, Snez. You got this.

You know the thing with pressure tests, personally,

once you make a mistake,

your morale just takes a dive. Your confidence.

And it's so hard to reset.

This is the simple stuff in the recipe.

Like, they've still got to climb Everest.

Yeah.

OK. I need to reduce the cream.

OK, I got this.

I think I'll just reduce the other elements.

I really hope I can do this

but I fail maths at uni, like, four times - no joke.

Not a great start, but you know what?

It's a pressure test for a reason. (LAUGHS)

Can you believe it? One hour has already gone,

so you have two hours left.

Come on, let's go. Lift the pace! (APPLAUSE)

I can smell brownies.

Oh, yes. Mmm-mmm.

Mimi, I probably did this dish before you were born.

1992, was it?

Yeah, that's right. Yeah, I wasn't born.

I'm now on to the chocolate mousse.

The key to a good chocolate mousse is that it has to be rich in flavour

but there has to be a lightness from the cream.

My hands are shaking.

I've made chocolate mousse before.

It seems simple, but it is finicky.

Oi.

Right now, my perfectionist soul is just weeping

because I usually like to take my time making this.

I'm trying to rush through these elements

that go inside the Jack-in-the-Box.

Because I'm so scared about this sugar work.

So, I'm going to have to make sure that I save enough time

to do the sugar glass as cleanly as possible.

Come on.

Because I know that's the hardest part.

Look at Mimi.

Her cream is a bit off.

Doesn't look stiff enough? No.

It doesn't feel as smooth as it should be.

Argh!

But I really want to move on.

The sugar work, it is the one part of this recipe

that I've never attempted before in my life.

I just want to get to it as soon as possible so I have time.

Um, it's... I feel like it's a little thin, but I know it'll set,

um...later on, so...

DARRSH: Make sure you're mixing that chocolate

when it's coming out the microwave, yeah?

This is my last white chocolate, so I need to get it right.

If this doesn't work out,

might as well just turn around and go home straightaway.

I've reduced every element the same amount.

I'm so nervous. I'm, like, sweating on inside.

Uh, so, yep. This is looking good.

Whoo!

(ALL CHEER)

I might be behind for everything else but I got this done.

Well done, Snez!

Cut the brownie into a six by six.

Is that six?

I'm confused!

(CHUCKLES)

Was that you just yelling, "I'm confused."

This bit is not worded very well!

You want some commas? That should be two steps.

I'm convinced.

When you finished your cook early...

That's the teacher coming out in you.

It's time now to get my assembly started up.

I am cutting out the brownie to fit the mould.

I need this to soak in the whisky.

Nice nuts, Sumeet.

(CHUCKLES)

I poured a few of the flattened roasted hazelnuts.

Is it yummy, yummy? It's good. It's tasty.

Then I've got to pipe exactly 55 grams of the chocolate mousse.

And then 55 grams of white chocolate cream.

Literally hits the top of the mould and is a perfect finish.

My God. Beautiful.

Attention! Attention, everyone.

You should have, by now, your entremets assembled.

You have 1 hour and 20 minutes left.

Wow.

Just keep spinning.

Keep pushing. Keep pushing on.

KHRISTIAN: You're making me nervous, Chef.

I've just done my foundation mould of the whole dessert.

That's in the blast chiller, setting.

I'm getting my sugar glass ready.

600 grams of iso salt, 50 grams of water.

A little bit nervous, so I'm just going to follow it by recipe

and just stay calm.

I've never worked with isomalt before.

Is that it?

I feel a little bit nervous.

I can see that the recipe

is actually asking for 600g of this isomalt sugar crystals

with just 50g of water.

Wait.

That proportion is crazy

'cause if I was to make a sugar syrup,

I'd probably do, like, a 50/50.

This is so little.

It's gonna take a bit of time. Give it time, give it time.

You need to get it at 150, yeah?

225.

Just over two hours in now

and they're starting to do the sugar work.

OK, working with it.

I'm not feeling confident.

It is definitely very intense. You can feel the pressure.

KHRISTIAN: I just gotta set this temp to 225.

Get that isomalt sugar to a liquid and then bring it down to 170.

My hand shaking is gonna be the hardest part 'cause, yeah,

I don't stand still or stay still in general.

Almost there, almost there.

Finally, my sugar crystals have melted.

Put the cocoa powder into it to get that smoky colour.

Wait for it to fall to 170

and I'm pouring it onto my silicone mat.

Put another silicone mat on top of it.

And just roll it out really gently

'cause it's gotta be a thin piece of sugar.

It can't be like a thick, you know, piece of glass there.

This is, like, fine work.

I'm waiting for it to cool down a little bit

and then I'm gonna peel off the top mat and then carve out my, um...

..four sides of the boxes.

I look at that crystal.

Oh, my God.

It's not cutting.

It's hard rock set.

I'm not going to be able to cut out little squares out of this.

And I'm looking at that clock just ticking away.

I do not have enough time to melt another lot of isomalt.

What is this isomalt nonsense?

(SUMEET SIGHS)

Oh, what do I do?

What do I do?

It's hard.

I'm looking at Sumeet and, like, she's trying to cut the squares

and it's hard, and she's looking at us and trying to get some help.

Gotta heat it up. Heat it up.

Sumeet, heat one part and cut it.

And then heat another one and cut it.

We're giving tips for what we think has to be done,

but we are not sure either.

So, I don't know if we are actually helping or not.

Shucks.

This is super frustrating.

Oh, God.

It's a little bit fiddly, this stuff.

It's sticky. It's losing shape.

Then two seconds, it's set.

I have to do eight squares.

And I've got two done so far.

(SIGHS) I'm panicking.

(SIGHS)

The pressure is on.

One hour to go.

ANDY: Come on! (ALL CHEER)

SNEZ: It looks great. Yes!

Got the element for the actual cake in the blast freezer.

ALEX: Go, Snezi. You got it, girl.

Little trooper.

Snez, have you put your entremets together?

Yes. Put them all together. They're all in the blast freezer.

POH: Wow. Yeah. So, now I'm on to my sugar.

I know. Amazing.

You should see me, like, 10 minutes ago.

Time is still worrying me, so... And this is gonna be tricky part.

So, I better get on this as soon as possible.

But just take a little breather here.

That's what I always tell my kids. (CHUCKLES)

Yeah. Nice to take your own advice sometimes, isn't it?

Just reset. Just reset. You've caught up now. OK?

Beautiful. Thank you, ladies.

Good luck. Thank you so much. Appreciate it.

Come on, Snez! You got this.

OK, OK, OK, OK, OK.

Um, I'm trying to extract my squares from the giant sheet of sugar.

I'm scared.

Don't be scared. Just take your time.

Argh! Cracked it.

Ooh, that's breaking.

JEAN-CHRISTOPHE: Everyone.

One little tip in order to remove your sugar.

Make sure your knife is warm enough

to the same temperature of your mat.

Good idea. I love the man.

I love the man with passion.

(CHUCKLES)

(LAUGHS)

This is it. So, entremets are in the blast freezer.

Everyone's on to their sugar glass.

But if there's no box, there's no dessert.

And you can feel it in here. Yeah, yeah.

Like, gantry's watching over there like a hawk

because this is make-or-break... literally.

Ah, I just cut myself with caramel.

Khristian's cut himself on his caramel.

He's a bit all over the shop.

You know, he's not working clean and precisely.

Oh, that was hot.

God, stop shaking!

From what I can see, Mimi looks like the only one

who's being quite a perfectionist,

but she's also quite behind.

I am amazed at how quickly Snez has caught up.

It's just whether if in that push-on period, she nailed the elements.

Yep.

JEAN-CHRISTOPHE: You know my concern when they start making the springs,

then you see the real pressure.

Because you can't just put caramel around the stick.

You gotta make sure you get it at the right temperature,

use your little intuitions and try to stretch your caramel.

So, what you're saying is this isn't the hardest bit.

This is nothing.

I think you're gonna lose a few friends today.

(ALL LAUGH)

SUMEET: Oh, man.

I'm still trying to cut my glass.

MIMI: Alright, here we go, here we go, here we go.

SUMEET: I think everyone else is sort of getting there,

but I just have to not lose my cool

'cause I'm not going home today.

Nice job, Sumeet. Love your work.

'Allo, 'allo, monsieur et madames,

don't let the pressure to get to you.

You've got 45 minutes left.

ANDY: Come on! 45!

Three. Three, four...and the rest with hazelnuts.

How crazy is Snez?

She's caught up so quickly. I know!

I need four plain

and four with, um, with nuts on it.

So, I'm gonna just get one more

and then I'm getting on the spiral thing.

SUMEET: Not all the pieces are coming out

like I would have liked them to come out.

It is what it is. I can't do anything right now.

LILY: Keep following that recipe, Sumeet.

You're doing really well.

MIMI: 'Cause I cracked the last few,

my perfectionist brain told me to start again.

So, I'm halfway on the edges of the box.

(SNAP!) KHRISTIAN: Tch.

It keeps breaking.

DARRSH: I'm a little worried about Khristian on the front bench.

I think he's, like, overworked his sugar a bit, and it's just too thick

and he can't get it thin enough to cut the squares.

(SIGHS)

I'm trying to get my sugar squares done for this.

They keep cracking.

Um, I'm trying to get my knife hot enough to keep them square,

but it just keeps cracking.

It is what it is.

Get it back up to ten...

..and we pour again.

Looking at the colour of Khristian's isomalt

and it looks a lot darker than everyone else's.

If you're doing sugar work, the darker it is,

it means there's less water content,

which means it's going to be harder to actually mould.

(GRUNTS)

And he can't get it thin enough.

I need to do six. I've got one.

They keep breaking...

..and I don't know what to do.

Nice, Sumeet. That's the way. Get it in that box.

Keep it trucking.

SNEZ: OK, let's get on the swirly stuff.

Khristian's really far behind now.

KHRISTIAN: I'm stressing out.

(CRACKING)

(EXHALES)

I'm freaking out.

Falling behind majorly.

Yes, Snez.

Her sugar looks stunning.

This looks beautiful!

I need to get five more squares done

and I don't even know how many springs.

Tch! Gosh!

Everything I'm trying, nothing's working.

Stuck my recipe together.

Oh, my God, this is so stressful.

Come on!

I'm melting down here.

I'm ready to walk out the doors and go home.

Pressure makes diamonds and we want to see a gem of a dish.

You have 30 minutes left!

I don't know how to do it.

KHRISTIAN: Come on!

Khristian. Yes, Poh.

You should work on the silpat because this is very unyielding.

Yep. So, it's shattering more on there. OK.

How are these guys going? Khristian is starting again.

When you're going to cut it, think about what makes sugar melt.

Right? Heat.

Poh comes over and in that moment I feel so much calmness.

Don't get frustrated and just lose patience with it, OK?

Yes, Chef.

And it reminded me, this competition means so much to me.

It's the dream come true.

I'm from Broadmeadows, which is a little blimp on the radar,

cooking a Michelin-star chef's meal for him to try.

Like, how am I in this position?

Got it? Yep.

You grow up in an area where...

..there's not a lot of people trying to strive for much, or dreaming.

You're going really well now.

It's so easy to get stuck into this cycle of not changing

because it's easy.

I don't wanna do what's easy.

I'm here to prove I am worthy of this kitchen.

(SIGHS IN RELIEF)

Oh, my God, look at that.

Yes, Khristian! Well done!

Redemption, baby.

I don't wanna scare anyone... (CHUCKLES)

(WHISPERS) ..15.

15 minutes...

(YELLS) 15 minutes. Come on!

15 minutes! (ALL CHEER)

Argh! OK, just gonna have to move on.

I'm moving on to my spirals now because I need to.

I'm not happy with my squares.

I can see a giant crack in one of them.

(PAINFULLY) I feel sick to my stomach.

Jean-Christophe's sugar work was so detailed and perfect.

The springs.

They were so fine and so even all the way along.

All the way up.

Nup. I don't know how to do this.

Sugar senses when you're scared, I'm convinced.

Guys, I'm freaking out.

Don't freak out. Don't freak out, Mims.

I cannot freak out now. I'm just repeating that to myself.

"Mimi, crack on."

JEAN-CHRISTOPHE: C'est no bad...

Presta... Welcome to my club.

(WHISPERS) Great job.

Oh, my God, I can't believe it!

Why? Because I can't believe it does that.

At that moment, I have this glimpse of...

..you know, Jean-Christophe's story about how he made this dessert

in time to rescue his restaurant.

Look at your smile!

Oh... This is beautiful.

Yeah, Sumeet!

Look at the ingenuity of the man

to figure out that the isomalt would give him that spring

at such and such temperature.

It's not an easy recipe, by the way. It's not...

And I can only admire you and everyone...

Yes. ..for trying. Oh.

Three large, two medium and two small.

And then you need to put them all on a box without breaking any of them.

I know! That's why I wanna have spare. (CHUCKLES)

Yeah. Good.

You crazy kid.

Oh, my God.

Now we started, we can't stop!

I got all my elements ready

and I'm just about to start assembling.

Oh, my God, it's perfect!

Ah!

I'm still amazed that Snez has been able to wipe out all that time.

Yeah. Yeah.

Now, the thing is, like, please don't break the glass windows.

I put the glass sides first and I'm already like, ah!

OK.

Stick.

Nice.

OK.

MIMI: God, my hands are so shaky.

(SNAP!) No!

SUMEET: My hand's shaking.

That's just gonna have to go.

First box lid,

let it melt a little bit and then you quickly...

No!

..drops. (SIGHS)

My heart sinks.

I'm like, "Oh, my God, it's gonna be hard."

Oh, my goodness.

I hate to spring it on you, but you only have three minutes to go!

Three minutes! ANDY: Come on. Three minutes!

(CLAPPING) Let's go, Snez! Go, Mimi!

KHRISTIAN: I'm hearing judges yell out time calls and I'm blanked out.

I'm the only one in this room, I'm pumping out sugar.

I was literally about to give up and I'm so relieved I haven't.

POH: Khristian, I reckon you can make springs, mate.

I think so too, Poh. Yep.

I'm back baby, the boy is back in town.

I wrap and I wrap, I wrap, I wrap.

One of these springs come out, it's perfect!

Oh, baby.

Whoo-hoo!

Oh, my gosh!

Crap, I gotta do that again!

Go, Khristian.

Deep breaths, deep breaths.

My heart is pounding out of my chest.

My hands are so shaky.

I know that my Jack-in-the-Box

is not going to be the same as Jean-Christophe's.

It's not gonna stay!

I'm just hoping that I've done enough to keep myself safe.

How much time do I have left?

Get it on the plate, you have one minute!

ANDY: One minute! (CHEERING)

Come on, Khristian!

SUMEET: I've got all my elements done.

The only thing I'm really worried about is my glass.

It was so fiddly.

So, you know, I've had some cracks in it.

You have 10!

JUDGES: Nine! Eight!

Seven! Six!

Five! Four!

Three! Two!

One! That's it!

That was the craziest experience of my entire life.

I'm still shaking from it.

I was so happy and then this thing just fell down.

Wingardium Leviosa.

SNEZ: I'm looking at my dish and it looks great,

but I did rush through most of the cook.

Have I done it correctly?

Did I miss something?

Wow.

POH: The heck?

He's out of his seat! Like...

I don't know.

If you asked me in the first hour,

I probably thought I won't give you anything. (LAUGHS)

Flabbergasted entirely.

But it's not just the way it's presented.

Absolutely. It's the way it tastes.

Yeah. And the textures.

Yep. The white chocolate.

How did you manage to do it three time?

What I've done, I reduced all other elements to the same amount.

Well done.

But I reduced every single element to match the chocolate.

Impressive. Yes.

Now we just gotta see if it tastes as good as it looks.

Let's see how it cuts! Yeah.

Well done, Snez. Thank you, Chef.

Well done. Well done.

I...am...flabbergasted.

Like that zero-to-hero thing that happens in this kitchen,

it just never ceases to amaze me.

You can see why this is actually the best competition in the world.

It's because nothing is impossible.

So, are you ready to see...

I wanna hear that crack. ..what is inside?

NARRATOR: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia, now on 10 Play.

JEAN-CHRISTOPHE: So, are you ready to see...

SOFIA: I wanna hear that crack. ..what is inside?

Ho, ho, ho.

Pretty solid. Very satisfying.

Well...not so much.

Pretty fragile.

I mean, it's a pleasure to actually slice through the...the layers.

Mm-hm.

Look at this plate. I want that one. Thank you.

It is fan...tas...tic!

The brownie is soft.

Is just absorbing the whisky.

The chocolate is nice and soft.

It's not too sweet. It's bitter enough.

You can detect the vanilla pods coming out.

And that chocolate cream, which was supposed to be a disaster,

is superb. (CHUCKLES)

Look at how I'm getting excited.

And the nuts are roasted enough.

One of the spring is impeccable... I got it.

..with the elegance, that beautiful touch.

It is - just have to say - well done.

ANDY: The special part about this is how in the weeds Snez was.

If she had stuffed that white chocolate cream up one more time,

she was walking out.

She had to recalculate.

That really takes a real resetting.

I really admire that.

I think it tasted identical to yours.

That's a Michelin-star-worthy dish.

A fantastic result.

(SIGHS)

KHRISTIAN: Good luck, love. Thank you.

Good luck.

This particular dish is completely outside of my comfort zone

because I haven't cooked a lot of desserts.

Well, none in the MasterChef kitchen.

We're up against some incredible people here.

It's gonna come down to the finer details.

Hey, everyone. Hi, Sumeet.

You did not give up.

You went for it. Yep.

And I think you should be very pleased with your results.

I'm ready to eat.

Just want to taste it.

Thank you so much. Thank you. Enjoy.

Oh, that's pretty neat, isn't it? Look at this.

Layers.

Let's serve it up.

Absolutely.

I gotta hand it to Sumeet.

Sure, there's faults but it really meant a lot to her to cook today.

The glass, a little bit inconsistent.

It's a little bit thick. It's...

Some weren't square.

They were really, really wonky.

It might not be the most refined, but she's not a dessert expert.

Hazelnuts, beautifully roasted.

That was a big point for you

and I didn't realise how big it was until I tasted the dish.

I love her white chocolate component.

The brownie has developed some softness.

All the different elements are on that plate.

I think it's a pretty good job.

KHRISTIAN: I know it's not the best-looking dish

and I've just realised I forgot to put the hazelnuts in,

but all I'm hoping is all three things on the inside...

..are amazing.

This dish is kind of like me. Happy thoughts in the inside.

A little bit rough around the edges.

Chefs. ANDY: Here he is.

Khristian.

One of my walls fell at the end of the count.

I was like, I was watching it fall.

And I was just like...

But it's OK.

I can't believe I made that.

You should be pleased with yourself.

Thank you, Chef. Trust me.

I'm so proud of that dish.

We'll taste now. Thank you so much.

Thank you.

I'm so proud of our boy from Broady but...

..this dish does not look like yours.

POH: It's like mid-renovation.

Yes, maybe Khristian was not perfect

but the springs are elegant enough.

Look at it. It's just lovely. Look.

Look at that.

Looks amazing in the middle.

So, the white chocolate is delicious.

It's not too sweet.

The dark chocolate mousse for me, it is just a little bit overmixed.

And we miss out the vanilla.

The sugar glass, inconsistent.

And if you taste a piece of sugar glass by itself,

it actually tastes a little bit bitter.

Also, the colour, that feels like two different people made these.

The big issue,

and it's a real shame because there are hazelnuts within the box,

but he hasn't got them on top.

And they weren't roasted properly either.

No.

So, there was a lot of opportunity for flavour there

that was just not used.

I wanted so badly for him to pull through.

It's gorgeous. Good luck. Thanks, guys.

I think it is the last time I'm going to be walking up to the judges

because it doesn't look great.

There's cracks in the glass.

There's a lip of the box missing.

I have no idea if my white chocolate mousse is right.

It is far from Jean-Christophe's final dish.

I just don't want this to be what sends me home.

Hey, guys. ALL: Hey, Mimi.

Oh.

It's a little three-lidded box.

Had some accidents assembling it.

We're going to taste your dish.

Thank you. Thank you. Enjoy.

I've got a terrible feeling about this.

JEAN-CHRISTOPHE: Let's crack the box.

Hmm. Ooh!

ANDY: OK. That's thick.

Little thick. Wait, look.

Yeah. It's quite thick, actually.

Mm.

So, I think the springs are fabulous.

Very spaced.

Thicker to smaller to thin, I like that.

That was spot-on.

The creaminess of the white chocolate.

Not too rich, not bittery.

Springs were beautiful and thin.

The biggest problem I have with this

is the chocolate mousse.

It's really grainy.

It's split and it actually affects the flavour.

We look like the cream has been on the verge to turn to butter.

So, maybe too warm or over-mixed.

The sugar glass are not consistent.

I got, like, a big old dirty wedge

that was like, you know, a couple of mil thick.

I do feel like the way she cut the squares was really accurate.

SOFIA: In terms of their shape, pretty much perfect.

All of the edges were touching,

but that pressure that she put herself under

is also the reason why she was missing one of her lids.

I'm a little bit worried for Mimi, to be honest.

It's not every day that you get to recreate a Michelin-star dessert,

let alone do it in three hours.

And you should all be incredibly proud of what you've achieved.

You managed to keep resilience, you know, focus.

You've been fighting for your life.

And you gave me a little bit of a... you know, a flashback,

what happened to me.

I would like to say thank you.

And I mean that from the bottom of my heart.

It came down to a bottom two.

Mimi and Khristian.

Mimi, your white chocolate cream was spot-on,

but your mousse, unfortunately, was grainy.

Khristian...

..the aim of the game today

was to create a mirror image of Jean-Christophe's dish.

Your brownie looked and tasted just like Jean-Christophe's.

But I'm sorry to say,

Khristian, there were just too many pieces of it missing.

And that's why you're going home.

Oh, Sorry, man. Sorry, Khristian.

ANDY: Khristian. The boy from Broady.

Mate, I know you don't want it to end here.

And it doesn't have to.

You have so much potential

and we can't wait to see what you do out there.

It's been the craziest experience of my entire life. Like....

These guys have changed my life. You guys have changed my life.

I just wanna inspire people to take a shot at whatever they want to do.

Follow those dreams. Don't let this be the last we see of you.

Thank you, Chef. Love you guys.

Well done, Khristian.

I have so much more inside me

that I haven't explored, in the sense of food,

and there's so much more I want to show people.

There's a whole 'nother thing on the other side.

And it's this feeling of knowing you need to take hold of that.

The boy from Broady made it this far.

Who knows what's next?

(APPLAUSE)

NARRATOR: Tomorrow night on MasterChef Australia...

(ALL SHOUT)

..it's game on.

Immunity, I'm coming for ya.

Let's go! Savvy. Savvy. Savvy!

Oi, oi, oi!

And a two-round immunity cook...

(GASPING)

..becomes a spectator sport.

Oh, my God.

(GROANS)

Captions by Red Bee Media