Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Un... ALL: Deux, trois.

Et voila! (ALL EXCLAIM)

..their mystery box had the makings for some incredible French cuisine.

ANDY: Ho-ho! Vive la France!

(POP!)

Cheers.

Jean-Christophe felt right at home...

Ooh, la la.

Merci beaucoup.

POH: Wow. SOFIA: That's awesome!

ANDY: Absolute ripper.

..but the bottom four face a pressure test...tonight.

ALEX: Oh, so, what do we think? Oak trees?

So pretty.

Oh, butterflies.

To be out in this greenery, I feel at one with nature.

I'm very much a garden girl

so I feel like I'm in the right spot today.

Even though it's elimination and even though I'm wearing this black,

it's nice to be in the green.

I've been in eliminations before, but this one's a lot more intense

being four people and it's a pressure test,

so I'm really nervous about this.

From Bendigo to the outskirts of bustling Ballarat,

let me officially welcome you to Black Cat Truffles.

(APPLAUSE)

This is the perfect place for truffle lovers

to enjoy a true paddock-to-plate experience.

And today, this beautiful stretch of land in central Victoria

will be the setting of your pressure test.

By the end of the day, one of you will be leaving the competition.

Right, this pressure test, it is set by a local legend.

He's a hatted chef... (GASPING)

..one of the geniuses behind local hot spots such as Ragazzone

and the iconic Craig's Royal Hotel.

Career spanning 22 years.

He's cooked alongside some of the country's greatest chefs.

Now he's responsible for cultivating

some of the best truffles in Australia.

Wow. Right here. Funny that.

Please put your hands together for Liam Downes.

(CHEERING AND APPLAUSE)

Here he is.

Hello, mate.

(ALL EXCLAIM)

Liam, mate, thank you for having us.

This place is unreal. You're a lucky man.

My pleasure. It's an honour to have you all here

and I'm really excited for today.

So, tell us, when did the love of truffles start for ya?

I think cooking over 22 years, you get to learn to cook with truffles

and you learn to love truffles.

But then to be given an opportunity

to come out here, by the previous owners,

to come and learn all about

the whole underground world that's down there,

it's really intriguing.

Plus, I have a little 24-seat restaurant,

so it's kind of chef's paradise.

It is chef's paradise, huh? (ALL AGREE)

Very cool.

And favourite way to use truffles.

I love to grate it on top of something fresh to finish a dish.

I love it in sauces. Yep.

But as you'll see today,

I think this will be my favourite way to do it.

Yeah, this has gotta be your favourite for sure.

Give us a bit of a scale.

How hard is this dish to complete

to a level that you'd be happy to send out into the restaurant?

I reckon it's around a 10.

10 out of 10, yeah.

I was going to say 11, but we'll stick to 10.

(EXHALES) OK.

Righto, ladies, are you ready to see what it is?

Yes. No.

Yes, please.

Liam, mate, let's do the honours.

Today, you'll be making my...

(SILENCE)

..smoked egg yolk raviolo...

..with truffle and asparagus.

CONTESTANTS: Oh! (APPLAUSE)

Should we, uh, sauce up?

So, this one is a chicken jus, really herby.

So that's gonna finish the dish.

ALL: Oh. It's glistening.

It IS glistening.

And then just to finish, to tie it all together,

some super vivid chive oil.

ANDY: Yum! Oh, I love chive oil.

SOFIA: I'm so into this.

GILLIAN: Oh, gosh, it looks incredible.

It's like a piece of art.

I'm so, so excited because this is my jam -

work of art with eggs, pasta, truffles, that's me.

Would you like to try it? ALL: Yes!

¤50. (ALL LAUGH)

Come on, come on. Allez, allez, allez!

Look at that. Look at that.

ALL: Oh!

Look at the colour of that yolk.

Is the full yolk. Wow, look at that.

Beautiful.

It's like a painting. It is actually, yeah?

Yeah, it really is.

How do you go through the mosaic of the colours?

The mosaic of the pasta is an egg yolk pasta dough

and a basil and spinach pasta dough.

So sandwiched together, sandwich it all the way,

and then we make the pasta from there.

Inside the pasta is Meredith goat's cheese,

which is produced 20 minutes from the other side of Ballarat.

One of my favourite ingredients to use.

On top of that is a smoked egg yolk.

So, we smoke that, we keep it in the shell,

make sure it gets lots of smoke on it,

pop it in there and then seal it in the pasta dough.

There's truffle in the filling,

there's truffle underneath and there's also some fresh truffle.

So we should get that earthiness and richness from the truffle.

Then we've got the chicken elements which tie in with the chicken jus,

and some crispy chicken skin.

As well as the last of the white asparagus for the season.

So we've got a few elements of that on there.

Chef, tell us what are the pressure points of this beautiful recipe?

I think the important things are

obviously the cook with the egg yolk.

You want the pasta to be cooked but the egg yolk to be runny.

A really important part is this chicken jus,

to get it nice and light, heaps of herby flavour in there

and a good amount of seasoning,

and then tying the dish together with these elements.

Every element in there is there for a reason -

for sweetness, sour, for balance of it.

We want a nice, balanced dish.

NAT: I literally have just lost count how many components there are.

How am I gonna get that done,

like, fast enough and to perfection as well?

Oh, mate, we're in for a bit of a...

..a truffle kerfuffle today, let's put it that way. (LAUGHS)

POH: You'll have...

..four hours. What?

Holy...

I'm a bit scared now. Yeah, now I'm terrified.

Everything you will need to re-create this dish will be at your benches.

Now, picture that smoked egg yolk raviolo in your mind.

And savour that taste,

because you'll need to re-create it as faithfully as possible

to stay in this competition.

The cook whose dish least resembles Liam's will be going home.

Nat, of course, you're holding on to that shiny little immunity pin.

Yes. If you feel like you're in trouble

during today's cook,

you can play it and save yourself from elimination.

Yep.

Liam, would you like to do the honours?

I sure would.

Your time starts...

..now. (CHEERING AND APPLAUSE)

I love you. ALL: Love you.

Let's go.

LOURDES: I think I'm just gonna focus on being quick

and getting everything done.

My strategy for this cook today is just cook with haste, with pace.

I do love following a recipe,

I feel like that's me to a T,

but this recipe seems to be about 10 pages long and 200 points long,

so just gotta bring my A game.

Nice, Lourdes!

NAT: The game plan is to stay focused,

making sure that I take every step on the recipe carefully.

If I do anything bad, disastrous, I will use the immunity pin.

First thing I need to do is the chicken skin.

I'm definitely confident with the chicken skin.

I've done chicken skin before.

Taking the fat off, cleaning it, drying it out is important.

Needs to be, like, perfectly salty and perfectly crispy.

I'm putting the chicken skin in for 45 minutes.

Clean the fat off the skin.

I don't know how to do that.

Well, Liam, first of all, thank you for having us.

My pleasure. I know you work harder than anyone,

but you gotta love doing it here.

It is absolutely stunning.

And I know that it is an elimination and someone's going home,

but it's a great place to have a challenge.

Absolutely.

POH: As someone who's cooked outside before in challenges,

it really does change your frame of mind.

It just adds that little extra bit of stress.

If I was one of the contestants today,

I will be distracted, the fact that we are cooking outside.

Yeah.

Because it will actually obscure myself, you know, to be precise.

Everything has a specific detail.

It's like a symphony.

Your dish is the perfect symphony.

Thank you.

That's great praise, I love that. (ALL LAUGH)

ANDY: Well, let's hope that these guys

pull together those players to make the symphony hum,

because they're gonna need to do that

if they want to stay in the competition.

They sure do.

Four hours might seem like a lot of time, but out in the elements,

it is going to fly. And it's smelling good already.

It is. I can smell it. It smells good.

Just hits you in the face. We're downwind, aren't we? Yeah.

Come on, baby.

I've got my chicken skin in the oven,

so my main focus right now is this chicken sauce.

The sauce, I think, is going to be the hardest part.

You get one shot at this 'cause it needs to be on there for a long time,

and you don't have time up your sleeve to re-create it.

So if you don't get it right the first time,

you can practically kiss it goodbye.

I've chopped up all the vegetables, my garlic,

getting a nice golden brown colour on them.

I've grabbed my chicken wings out from the oven.

I'm going to let this bubble away slowly

'cause it needs to be on there for a long time,

reducing this sauce right down.

Three litres. It needs to be 1.5.

I need to make sure

that this chicken sauce is gonna be the winner.

Because when I tasted this dish, Liam's was salty,

it was rich, it looked glossy.

It was the perfect accompaniment to that raviolo,

and that's what mine needs to be today.

We're in this beautiful truffle farm,

so I'm just trying to channel positive energy

and stay laser-focused today.

Nice work, Gill. Onya, Gilly.

OK, ladies, you have three hours to go.

(APPLAUSE)

Let's go, girls!

NAT: I'm waiting for my chicken sauce to start reducing

and I see that the next step is to get the chicken skin out of the oven.

I check on the chicken skin...

Ooh, yeah, baby.

..and it is looking so good.

Yep. She's crunchy AF.

It's so golden, it's crispy and it's very delicate.

It looks like a tuile.

Beautiful.

GILLIAN: Crispy as. Salty too.

LOURDES: The texture is everything for this crispy chicken skin.

It needs to break into shards, practically.

Um...

I didn't skin the fat off it,

so my crispy chicken skin is not crispy.

LOURDES: So, texture is everything for this crispy chicken skin...

Shit.

..but when I pull it out, it isn't as crispy

'cause I skipped scraping the fat off.

Um...

But I think, "Hmm, how can I rectify this situation?"

I think I'm gonna put it back for 15 minutes at 180,

and then it'll probably crisp it up.

"Add egg, egg yolks and pulse."

Today, we're in Ballarat, and Liam Downes,

he's just set us a challenge

to re-create his striped egg yolk raviolo

with asparagus and truffle.

I've got my sauce, it's cooking on the stove top,

and my onions are cooking in their water bath.

I'm currently starting my egg yolk dough.

So, Liam's really drilled hard on the pasta work.

This is one of the pressure points today

because it needs to be beautiful and thin,

but it also needs to be still thick enough that it holds its structure

and can cradle that egg yolk so that it doesn't split open.

I'm feeling pretty confident with my pasta work.

I've done it a few times before, so, yeah, today is my challenge.

Process...

I'm very comfortable with working with noodle doughs

and, like, dumpling doughs.

It is kind of similar.

Like, I know what I need to be feeling for.

Strategy at the moment is to just speed some things up.

You know, I gotta get things rolling because... Ha! Literally rolling.

Um, because otherwise, I won't have two doughs.

Good work, Nat. Good stuff.

I have made egg yolk dough before, so I know exactly what to feel for

and what to look for.

Oh. What is going on here?

What is going on here?

Can we have a nurse?

But I have cut myself and it bloody hurts.

When I picked that up earlier, I've sliced...

POH: Oh, no.

..and I've contaminated my dough.

And I know this means I'm going to have to start again.

Alright, awesome.

JEAN-CHRISTOPHE: Attention! Attention!

You're halfway through.

Two hours to go!

Allez, allez!

Pasta dough looks good. Beautiful.

Nice, Lourdes.

"..dough into a flat disc..."

Flat disc.

Vacuum bag.

NAT: Egg yolk pasta dough is done.

So, I have to do two different doughs

because there's obviously a green and a yellow striped pasta

on the raviolo.

So, next step, I've got the spinach-and-basil pasta dough.

Three...four...

And I have to make sure that those components are done perfectly

so that they can go together well.

I've blanched the spinach and basil, put it in the ice bath.

I have, like, wringed it out really, really well,

using the cloth to make sure that the dough is not too wet.

You don't want any moisture at all because it becomes way too sticky.

Alright, vac pack.

Let's go.

My dough is looking pretty good, actually. I'm pretty happy that.

Ah!

I'm getting onto the basil-and-spinach pasta dough.

I've gotta squeeze out as much moisture as possible

in the basil and the spinach. So I'm doing that just by hand.

And then the next step is to blend that together

to make this beautiful green dough.

At this stage, I don't know if I've gotten enough moisture out of this,

but I need to keep moving along, so I set it aside to rest.

Yeah! Spank it.

Now I'm onto this goat's cheese mousse.

Hey, Gill. Hey, Gill. How are you going?

I'm trying to keep a good pace, but at the same time being attentive

and not rushing.

I think there's a couple of positives in your favour, though.

Like, half-Italian. Yeah. (LAUGHS)

That's good. Yep.

You love your art, you're into your art.

Yeah. You do it all the time.

So, this dish is a picture on a plate. Like...

I know. And for you to be able to have

that beautiful artistic flair, I think it's a big advantage.

Yeah, I'd like to think so.

So, let's just see at the end of the cook if that follows through.

Are you excited to plate it up? Yeah, I am.

I'm actually really excited to do the presenting and have the detail.

But, obviously, I need to make sure I have that time.

This is my organised chaos right now. So...

I think we just need organised. Yeah, for sure. Thanks for that.

Thank you. Thank you, Gill.

Thank you, guys. Cheers.

ALEX: I'm currently making my egg yolk dough from scratch again.

I know what I'm doing, I've just done this so the memory is vivid.

Argh!

But have cut myself again and the dough is tainted.

Yeah, I've done it again.

I cannot believe this is happening.

Here we go again.

Oh, this is bullshit.

As if I'm not far enough behind time right now.

ALEX: Argh!

I have cut myself again and the dough is tainted.

Done it again.

Oh, this is bullshit.

I'm now gonna start on a third batch of egg yolk dough.

You're gonna have to chuck a glove on. Yep.

And you are gonna have to do it again.

Yep.

I'm stressing because whatever is under the bench

is all I've got left to work with.

But I know I can't give up.

I came to MasterChef to make this my world

and I'm way too hungry to go home now.

I need to really fight.

(EXHALES DEEPLY)

Come on, Alex, get your shit together.

I need 240 for that. I need 290 for that.

I've come to work out that I have just enough flour

to be able to make two batches of dough -

the egg yolk and the spinach -

if I half the recipes of both.

So I need half an egg.

So, you're doing a half batch here.

You're gonna have enough pasta dough here. You need one.

You need one perfect one. Thanks, Andy.

Right now, once you get this dough done...

Yep. ..I would take a step back.

I would clean down my bench fully. Absolutely.

I would have the biggest deep breath you could possibly inhale.

Yeah. Breathe out and start again.

You can do this. I can...

OK? Yeah. Thank you.

Look at me. Can I have a cuddle?

Let's go.

You got this. Trust me. Thank you so much.

You've got this. I need that. Thank you.

It's all good. It's all good. You got this.

Thanks, Andy. Appreciate that.

The thing is, you just can't afford another mistake.

No. That's it. Righto.

You got this, Alex, babe. Thanks, Gill, babe.

You have one hour left!

(CHEERING AND APPLAUSE)

Almost there!

LOURDES: At this time, I've got my chicken sauce cooking away.

I've got my onion petals in the sous vide machine.

I've made my egg yolk dough and my spinach-and-basil dough,

and now I'm working on my mousse for the inside of the raviolo.

To make the mousse, I combine Meredith goat's cheese, chives,

leeks, thyme...

"10 grams of truffle." Ooh.

..and freshly shaved truffle.

Oh, my God, this is so fancy.

Holding the truffle, it is super exciting.

This is probably, like, literally five grand right here.

I could pocket this and just run away.

Oh, my God, this is cool.

I've eaten things with truffle in it,

but, yeah, never cooked with truffle.

I mean, I could never afford truffles.

So here I am cooking with truffles.

It's a good dream.

Oh, look at that big truffle there. I know!

I put it there for you guys to see.

I tasted it, it tasted great.

I added a bit more truffle, just on instinct,

because I couldn't quite taste it.

Just because it's a truffle dish

and I wanna make sure that you do taste the truffle in there.

(TIMER BEEPS)

Is that mine?

Nup, that's not mine.

Whose timer is that? ALEX: Mine. Sorry, guys. Two secs.

Feel like I'm going crazy.

There are so many timers going off

and I can't work out... No, it's actually not mine.

I can't work out which is mine and which is not.

Which one was that? (MULTIPLE TIMERS BEEP)

I don't know which that one... which one that was.

(LAUGHS)

I'm working on my third batch of pasta

and now the pasta is done, and now I'm getting my filling done.

And I feel like I'm sprinting in this kitchen

and I'm getting stuff done.

Smoke. Smoke, smoke, smoke, smoke.

My pasta dough is done and it's resting.

Meredith goat's cheese mousse is done.

It's time to smoke my egg yolks for the beautiful raviolo filling.

Never done this before, so I'm gonna have to try and get this on point.

We're gonna smoke it in the carton.

I get ya.

Genius!

Oh, yeah. That's so cool.

This is wild.

In the dish that we tasted earlier today,

Liam's egg was rich but it was smoky.

I'm smelling the smoke, so smoke means it's good

because it's a smoking gun and I need a smoked egg yolk.

I've set the yolks aside and now I'm checking on my chicken sauce.

That's good.

I'm really happy with my chicken sauce.

It tastes like Liam's.

Liam's was salty. It was rich. It looked glossy.

It was the perfect accompaniment to that raviolo.

It's looking very...good.

My chicken sauce is so vibrant and I'm so happy.

Damn, that's really good.

LOURDES: My chicken sauce has now been reducing for probably an hour.

You don't want it too thick and you don't want it too runny,

but I notice it has barely reduced at all.

It's still very liquidy and a thin consistency.

So I think, right, I'm gonna put it on a frypan

and I let that cook away.

My smoked eggs are done, and my sauce, it's perfect.

Right now, I am doing the laminating of the egg yolk pasta dough.

So after I laminate the egg yolk pasta dough

and the basil-spinach pasta dough,

I stack it like lasagne sheets...

..and then I roll it.

# I have no idea if I'm doing this right. #

One centimetre... One centimetre wide.

Then I cut it one centimetre.

I am perfecting this raviolo.

I want the stripes to be clear.

I don't want to be marbled at all.

Oh, that's pretty.

And it looks beautiful.

That's, uh...that's cool.

"Lay them on their sides next to each other to see the layers

"and form a stripey dough portion."

Ooh, pretty.

I was very intrigued to see

how Liam achieved that beautiful striped dough,

and I'm starting to see how it comes together.

It seems like such a cool way to do it.

That looks really good. Great stuff, Lourdes.

How are you doing, Gill? Me?

As good as can be. Yeah.

I'm feeling confident about this pasta dough.

Out of anything in this recipe,

this is what I'm most comfortable working on.

And it looks beautiful. It looks exactly how I wanted it to look.

I've taken out the green one, the basil and the spinach,

and it's sticky.

It's sticking to the vacuum bag.

Shit.

If I can't make this pasta dough work,

I have no eggs and no extra time to do a second batch.

If I present this dish without the green dough,

it's not a striped raviolo, and I will be going home today.

Attention! Attention, Mademoiselle! It's only 30 minutes left!

30 minutes!

(APPLAUSE)

Go, guys! Go, girls!

Shit.

So, Gill, what's happening? Too wet?

This dough is definitely a stickier consistency than what I wanted to,

but I'm just kneading in a little bit of flour.

Yep. Just to make sure it's workable.

So you think you can bring it back?

Hopefully by me working with dough, pasta dough quite a bit,

I can bring it back. Yeah. Awesome.

Keep going, keep pushing. Thank you.

I'm kneading that dough and it's coming together.

I'm able to salvage it, but I'm behind right now.

There's so many asparagus elements that I have to make,

so I'm stressing out.

It's just terrifying when you're trying to do everything so speedy.

My asparagus elements are done.

It's time for me to start making the raviolo.

I get the Meredith goat's cheese mousse, I put the egg in...

..and then I put a different sheet of pasta sheet on top.

(EXHALES)

Nice one, Nat. Nice, Nat.

Good one.

I put the pasta in.

OK, that's good.

I time it for two minutes and it looks beautiful.

I decide not to use my immunity pin

because I'm feeling good about all my elements,

especially my chicken skin.

OK, great.

I'm feeling so relieved right now. (LAUGHS)

I don't know how I've done this.

I've, you know, got my head in the game

and I have just worked like an absolute wizard.

I have caught up.

I can see the end line now

and I'm ready to push 'cause I'm back on track.

It's like running a marathon, this.

I have all my asparagus elements done.

It is crazy. I've got the puree, I've got the spears,

I've got the pickle ready to go.

(EXHALES) My goodness.

You picked a good time, didn't you! (LAUGHS)

What are you up to? I am up to piping my raviolo.

Just remember, you're limited on dough now.

Yep. So this is critical.

Absolutely. You want to make these.

Don't split any. Yep, yep.

Right. Keep pushing on. Thank you so much.

Good luck to you. Thanks, JC.

We're in the Victorian Goldfields,

so make sure you bring us gold in 10 minutes, please!

(CHEERING AND APPLAUSE)

Go, girls!

OK.

I need delicate finger work to carefully put the smoked egg yolk

into that little cradle of filling on the raviolo.

What's most important is to make sure that yolk is runny as hell,

or the whole dish is... there's no point.

And I know that that raviolo needs two minutes, no more, no less,

to be perfect.

'Cause that pasta needs to be perfect,

but the egg yolk needs to be runny as hell.

LOURDES: Yep, nice.

Good work, Lourdes. Well done, Lourdes.

At this point it's make or break.

There is a mountain of pressure

to cook this one egg yolk raviolo perfectly.

I very gently put it in the pan

and I go to work on plating and let that do its thing.

SNEZANA: Lourdes is cooking her egg pasta,

but it's been cooking a long time.

Egg yolk cooks really quickly, so I'm a bit worried about her.

I go back to my egg yolk raviolo

and I'm not sure how long it's been cooking.

I am feeling a little bit worried.

You have five minutes to go!

(APPLAUSE AND CALLS OF ENCOURAGEMENT)

ALEX: Where's the truffle shaver?

Now it's time to start plating my dish.

I have all the elements ready to go.

I need to tick off every single element

and make sure it ends up on that plate.

The puree is there.

The raviolo.

Each of the spheres is there

and I remember there were three from Liam's plate.

Three of the onion petals and crispy chicken skin.

There were three slices of truffles,

and there were three of the borage flowers.

And there were two of this other flower and two of this other flower.

And everything is making that plate today.

Having to rework my green dough has really cost me a lot of time.

Everyone else is already plating,

but right now, I'm still making the raviolo.

All my other elements are set, ready to go,

and I'm really happy with everything.

But I'm really, really nervous

because it's near the end of the cook.

Where's my pan?

NAT: Looking at all my elements,

you know, I just want to make it beautiful.

And it looks so pretty.

LOURDES: Um, OK.

I've got my chicken sauce and I put it in the serving jug.

It's a little bit thicker than expected but I put it on the plate.

Allez, allez! Two minutes to go!

Let's go!

Time is running out and I'm racing against the clock.

Pulling the egg raviolo out of the water...

Come on, Gill, get it on the plate! Come on, Gill! Go, go, go!

Where's my jug? Where's my jug?

I don't have time to plate this up

the way that I intended to at the start.

Come on, Gill! Get something on the plate!

You can do it!

We're all done in 10...

ALL: Nine, eight,

seven, six,

five, four,

three, two,

one!

(CHEERING)

Well done, guys!

I forgot the chicken skin.

Oh, shit.

I just can't believe... I'm so angry with myself.

I just don't know how I forgot something that...

It was the one thing I thought I was going to perfect.

(SIGHS)

My heart shatters into a million pieces.

I worked so hard for four hours to only get a few elements on there.

I know there were key elements, but the worst thing is,

is that I can see all of these elements

that I worked so hard on right here.

Um, I just needed 15 seconds to put the rest on, and I didn't have it.

(EXHALES) Good luck.

Thanks, guys.

You got this. Thanks, guys.

This plate and the elements on it,

I managed to do it all when I didn't think I could.

Hello.

Big day.

I'm really proud of each of the elements that I have produced.

But if there was a single wish I could be granted right now,

it would be that it's enough to save me today.

(JUDGES EXCLAIM)

SOFIA: Perfect! (LAUGHS)

Alex, you didn't have much flour left.

You didn't have many eggs left. Very minimal.

It was touch and go

whether you were gonna be able to make another batch of pasta.

Yeah. You caught up.

Yeah. I was just glad to have everything on the plate,

because there was a lot of time there

where I thought that that's not happening.

Just hope it is enough today.

I reckon we should taste. Thanks, guys.

I really appreciate it. Well done.

Well done. Thank you.

Come on, let's divide this.

Wow. Look at that.

Yeah, there it is. Here it comes.

LIAM: That's good. Mm.

I think there's a good amount of the goat's cheese filling.

So, yeah, it looks good.

I'm rapt with that. Like, honestly. (LAUGHS)

If anyone in my kitchen made that, I'd be stoked.

Like, that is so good.

The truffle was really good, but I think the sauce - stand out.

I'm so thrilled for Alex.

I loved her sauce.

Really nice and bright.

The egg yolk was perfectly done,

and the smoking of the yolk was really lovely.

SOFIA: Texture is bang-on.

The richness of the sauce, bang-on.

A little bit of mosaic work aside,

Liam, if you'd told me that you'd made that,

I would have completely and utterly believed you.

Yeah. And considering the trouble she had with her pasta dough,

like, I think it turned out really well.

And knowing what we know now

about how many eggs and how much flour she had left,

like, I'm really proud of her.

I think, as a chef,

to see something come up like that from a home cook, blown away.

Absolutely blown away.

Go, Desi. Go, Desi.

Go, Des. Well done.

The element that I'm worried about is probably the egg yolk raviolo.

Whether my egg yolk oozes out or not, that is a big worry.

Because if it doesn't, I could be going home.

ANNOUNCER: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia now on 10 Play.

(JUDGES EXCLAIM) LIAM: Good smoke.

Lourdes, how did you feel in that cook?

I felt good with time, but I'm worried about raviolo.

Apart from that, I feel, yeah, I feel satisfied.

ALL: Thank you. Thanks, guys.

Well done.

ANDY: There's some really distinct lines and layers there

of both the basil pasta and the egg pasta.

It's impressive for...for first time.

But if I cut into this and it doesn't ooze,

I think we've got a problem.

We'll see.

Oh!

We've got a cooked yolk.

And I think this sauce, looking at it,

it's a bit like... Oh, wow.

So, that's jelly. Yeah, it's full jelly.

So, she's kind of definitely gone over the mark there.

The pasta work for me was brilliant.

Really easy to distinguish between the spinach and basil pasta

and the egg pasta as well.

So, she's done an incredible job.

The asparagus puree I really liked, I thought it was...

..it was nice and smooth.

I think she's done some elements well,

but I think there's a few kind of flaws on here, definitely.

The sauce is probably obviously a pretty big oversight,

like, reduced just too long on the heat.

It's turned into a jelly.

Probably missing a little bit of truffle too.

The egg yolk is overdone, sadly,

and I believe there is not enough smoky flavours in the yolk.

And that's the point of the dish.

Yeah, I think delving inside the raviolo

is where there's some trouble.

I didn't get enough filling.

And I think that the chicken skin,

she hasn't scraped off all of that fat

and roasted the chicken skin long enough,

and that's why we're left with, like, rubbery chicken skin.

There are positives, but I would say the negatives

outweigh the positives.

Yep.

Go, Natty. Good luck, Natty.

Smashed it, babe.

Thanks. You got this.

I was able to finish all the elements,

so the fact that I missed one thing

makes me so angry with myself.

I know it's just chicken skin,

but the chicken skin is such an important component

for a textural element.

ANDY: Oo-ee. Ooh.

Nat.

I think I saw you go somewhere today that I've never seen before

because nothing flustered you.

I tried to keep calm. I was definitely not calm inside.

I definitely don't half-arse anything.

I just really want to do justice to Liam's dish.

Thanks, Nat. Thanks, Nat.

Well done. Thank you.

What do you think, Liam?

I think she's got nearly all the elements there,

and I think it's probably close to resembling mine.

The sauce looks nice.

We're obviously looking at the missing chicken skin, though,

so it'd be interesting to see how it is.

I think she's nailed the pasta.

We'll have to cut in and see. Let's do it.

(ALL EXCLAIM)

SOFIA: Not only does it ooze, it erupts!

We've got egg yolk. That's great.

Wow.

The sauce looks pretty good.

Sauce is... Sauce is on. It looks like caramel.

The colour of it is gorgeous.

Overall, I think she's done a really good job.

I think the sauce is a standout for me.

I think she's nailed that.

It's light, it's herbaceous.

The pasta itself, too, she's done a great job with that.

I think that sauce is immaculate. It's like caramel.

The consistency of that is so beautiful.

I could drink that sauce. Yeah.

It's the exact same viscosity as the yolk.

Yeah.

She's very lucky. Because she was so fastidious with all those elements,

I have to say, I did not miss that chicken skin at all.

'Cause she nailed the sauce,

that's the chicken element there, so you don't miss it as much.

Yes.

JEAN-CHRISTOPHE: The thickness of the pasta is fantastic.

The mosaic design is perfect.

Now, I very much not just enjoy having the yolk running,

but also the smokiness coming out of it, which is very, very special.

It is, honestly-speaking, phenomenal.

Yep.

You go, Gill. Go, Gill.

I'm just broken, because being an artist,

I really wanted to perfect this dish,

show Liam, show the judges that I can do this.

And the fact that it hasn't been done, that's really disheartening.

(EXHALES)

I don't have any asparagus elements on there

and I don't have the truffles on there.

And I also don't have those beautiful golden,

crispy chicken skin that I...

Oh, that I worked so hard on. I'm...I'm shattered.

(SIGHS)

Gill, how was that for you?

Oh...

..Poh. (CHUCKLES WRYLY)

That was stressful.

I'm pretty sure my heart broke at the end, right at the end.

I tried to do the best I could to be in front, and then...

Yeah, it was... It was heartbreaking.

But my elements that I did put on there, I'm really proud of.

I know I didn't get everything,

but I'm proud of the elements that I did.

So, hopefully, that gets me over the line.

I've just gotta stay as positive and proud as I can.

Thanks, Gill. I think we're gonna taste your dish now.

Thank you so much. All the best.

Thank you.

LIAM: I think if she had more elements,

the general plate-up was there.

ALL: Mm.

Oh, yeah.

SOFIA: Yeah, that's dying to come out.

That looks pretty perfect.

Yep. Happy with that.

Thank you.

I'm actually really happy with the filling and the raviolo.

I thought it was delicious.

The egg yolk oozed. I got good flavour from the raviolo.

Yes, the dough didn't get great mosaic, but in terms of flavour,

ooze, all those key pressure points we were looking for,

I think it was there.

ANDY: Yeah, the elements that we've got here

apart from the mosaics on the pasta, they're decent.

I really like the filling, the puree was lovely and silky smooth,

had great flavour, well seasoned.

The same can be said for that sauce.

Her pasta, it's thin, it's well cooked.

That egg just burst out.

It was exactly how it should have been.

But if somebody is nailing fewer elements

more perfectly than somebody who gets them all on the plate

and doesn't do as good a job,

I feel like we're in the toughest spot that we've been so far

in the competition.

I'm thrilled for you all. Like, I think you did so well.

It was a hard cook. Really, really hard.

So you should be proud

and you should really take things away from it.

And I hope you had fun.

Thank you. We did.

Righto, four in the firing line, one going home.

It's time to see whose MasterChef experience ends here.

Damn.

Alex.

You had a chaotic cook today.

It must be true what they say - pressure makes diamonds.

That dish was practically identical.

You absolutely nailed it today, Alex. Well done.

Nat.

You didn't play your pin. No.

Risky move.

Good thing you didn't need to. That dish, it was bang-on.

You are also safe.

Gill, Lourdes, it comes down to you.

Lourdes, your pasta work was brilliant,

but your sauce was so over-reduced that it turned into jelly,

which completely threw out the balance of the dish.

Gill, the elements we got, they were delicious

and they were very close to Liam's.

But, as you know, there were multiple missing and that impacted the dish.

So, because both your dishes had flaws,

we had to drill down to the most crucial pressure point of the dish -

the raviolo.

When we cut into it, that egg yolk, it needed to ooze...

..and, unfortunately, one of yours didn't.

Lourdes...I'm so sorry,

but you're going home.

OK.

That's OK.

Come here.

Lourdes,

please don't let this one cook put an end to what you've proven

could be a phenomenal career in food.

Thank you so much.

I won't. I've had such an amazing, fun experience here,

meeting everyone, meeting you guys.

I've made friends for life,

and I think I proved to myself I can do it.

And, yeah, I'm excited to see where it all goes.

So, thank you all so much.

Lourdes, for now though, it's time to say goodbye.

It's hard to say goodbye to everyone,

but I feel like I'm leaving the kitchen now as a whole new person.

MasterChef's definitely showed me that I can back myself

to have a career in cooking.

I now know I just need to, like, have the drive and the ambition

to make it work for myself.

ANNOUNCER: Tomorrow night on MasterChef Australia...

Buckle up for...

..the team relay!

(ALL SHOUT)

..they'll need to get their skates on...

ANDY: Relays are chaos.

It's just chaos.

..to win this classic MasterChef challenge.

Where is she...? Where are you going?!

What are you doing, Alex!

I don't know!

Captions by Red Bee Media