All language subtitles for Masterchef.Au.S16E15.720p.WEB-DL.AAC2.0.H.264-WH

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