Original subtitles

ANNOUNCER: Previously on MasterChef Australia...

Welcome, Vincent Yeow Lim!

(CHEERING AND APPLAUSE)

..the wolf of Wok Street...

..set a red-hot challenge.

I'm going in with a bang.

It sparked our home cooks...

GILLIAN: It's go time.

..to create a social sensation.

That looks amazing!

That could go viral. Like, 100%.

You couldn't have nailed this any more.

It was an absolute belter.

VINCENT: I think you've done a freaking good job.

That's a perfect dish for me.

Whoo-hoo!

But the bottom four face a pressure test tonight.

(CHEERING AND APPLAUSE)

WOMAN: Let's go, guys!

MAN: Woo! Go, team!

Ya-hoo!

Good morning, everybody. How are you?

Good morning!

Super.

Almost all of you are pressure test first-timers.

Snez,

you're the only one to have done a pressure test before.

How does that make you feel?

Terrible! Terrible?

Surely it gives you a bit of confidence knowing

you've been through one and come out the other side

and you're still here?

I'm kind of half excited, half terrified.

This pressure test is going to be absolutely fantastic.

(NERVOUS CHUCKLING)

Shall we get into it?

Yeah! Let's do it.

When you think of online sensations,

You cannot go past this chef's dishes.

Oh.

And this pressure test -

it's one she dreamed up just for you four.

This chef set some of the most deliciously wicked pressure tests

this kitchen has ever seen.

(NERVOUS LAUGHTER AND GASPS)

This one - no exception, crew.

She's a pocket rocket, a powerhouse,

and a dessert master.

ALL: Yes!

She's also really shy,

so let's make her feel right at home.

It is none other than the punk princess of pastry,

give it up for Anna Polyviou!

(CHEERING AND APPLAUSE)

(CHEERING CONTINUES)

ANNA: Oh, love it!

Do I get a Mexican wave?

(LAUGHTER)

I love it. Welcome, Anna.

Guys, honestly, if I ever want a self-esteem boost,

I have to come into the MasterChef kitchen.

Our favourite wallflower. Have you been?

I'm great, I'm great. I'm excited to be here.

And actually quite nervous as well.

Should these guys be nervous about what's under there?

Yeah, I would be.

Oh.

I absolutely love Anna, but her creations are insane.

I'm so scared of what's underneath that cloche.

I did want to really test everyone,

so this is going to be a bit of a tricky one.

I am assuming, with a very high level of confidence,

that there will be a dessert

under that cloche.

And so I'm definitely worried.

What do you think, guys? Do you want to see what it is?

Yeah. Yeah.

Are you sure? Yeah!

So, today you'll be making my...

ALL: Oh! Wow!

..Sunny Side Up.

It looks simple, which is what I like.

HARRY: There's got to be some sort of twist.

That is obviously no ordinary eggs on toast.

So, this has never been seen before, so I've just done it for here.

It's a celebration of breakfast.

Do you want to see inside?

Yes, please.

(NERVOUS MURMURING)

ALL: Oh, wow!

That's nuts.

OK, so let's look at all the layers.

Down the bottom is a brown sugar sponge.

Then we've got a caramelised bacon.

Then we'll do a passionfruit curd.

Then it's a sourdough mousse.

There's an eggwhite, which is a coconut panna cotta.

And then the 'papana' yolk.

It's a tropical yolk.

So, you've got banana, pineapple - all those beautiful tropical fruits.

So, once you cut it, it oozes.

WOMAN: This is insane.

Who wants to see this egg yolk ooze?

(MURMURING AND LAUGHING IN APPROVAL)

Are we ready?

Yes.

(IMPRESSED GASPS AND LAUGHTER)

It looks exactly like an egg yolk.

ANDY: It's called Sunny Side Up for a reason.

The first thing that comes in is the papana yolk.

Really punchy, fruity.

And then that goes into this white chocolate mousse.

And as I'm chewing that,

the bacon bits come in and it's crunchy.

That's really cool.

DARRSH: It tastes like breakfast.

It tastes so good.

Wow, that is beautiful.

I actually got some of that bacon right now,

and it's just so perfect - everything.

I love it. And you're going to render it down.

So, remember - render it down really well.

All the fats come out of it, which is beautiful.

Anna, would you say the yolk is the major pressure point

of this dish?

It's kind of the piece de resistance, isn't it?

The yolk has to pop and run,

because, I mean, that's the part of it, right?

So that's really important.

HARRY: I think there's going to be a big focus on that yolk.

So, let's start off with all of it.

Sponge.

We really need to whisk up the eggs to create volume,

because that's going to get your sponge light and fluffy.

Watch the temperature.

Don't overcook it,

because you're going to turn it into a biscuit.

You really need to watch your temperature in that process.

Our curd.

We always know that if it doesn't go over 83 degrees,

it's going to be runny.

And we know that if it goes over 83 degrees,

it becomes scrambled eggs.

And we've already got an egg yolk sunny side up,

we don't need more eggs happening in the dish.

OK. Also, the sourdough mousse -

it's really important that you toast your bread.

Soak it in your milk so it takes on that flavour,

and really watch the process of the mousse.

In order to recreate Anna's dish,

we are giving you three hours.

(NERVOUS MURMURING) Oh, that's not enough!

Must be difficult.

The cook whose dish least resembles Anna's,

in both looks and taste,

will be eliminated.

Anna, would you like to start them off?

I would love to.

Your time starts...

..now!

(CHEERING)

Time starts, I'm running to my bench,

I grab this recipe.

Or should I call it a book? It's like...

Argh!

So I'm trying to tell myself, "Breathe, Snez.

"Don't stuff up at the start.

"Let's go step by step."

First one is passionfruit curd.

"Gelatine in a bowl,

"passionfruit puree, simmer in bowl.

"Sugar and eggs together."

Where is that gelatine?

"Soak down in cold water for four to five minutes."

DAVID: I'm working on my passionfruit curd.

Good job, Dave.

I've been waiting for a pressure test,

because everyone thinks I'm a nerd.

And a pressure test is more of a nerdy type of cook.

There's a recipe that follow to a T -

that's something I'm suited for.

I'm primed. I can feel the cortisol in my brain.

I know that I'm stressed,

and I know that the stress is what is going to help

with the focus.

I think he'll go well, following a recipe.

I think... It looks like he is. Yeah.

HARRY: I'm working on the passionfruit curd.

And I'm just mixing the gelatine,

and then I'm going to transfer it to the bowl,

bring it down to 40, and then emulsify in the butter.

I think, all in all, I handle pressure pretty good.

I'm a pretty chilled, laid-back guy.

I just don't like to let anything faze me too much.

Just focus on what's happening in the moment.

He's just so calm.

I'm just going step by step in the exact order this recipe says.

I'm ticking them off as I go.

Yeah. Attention to detail is absolutely paramount for me today.

DARRSH: I've just made my passionfruit curd.

I pour it into the mould,

and I get it into the blast chiller to set.

Then I'm moving on to my sponge.

I've made a bunch of sponges in this competition,

feeling really confident at this stage.

WOMAN: You're doing really well, Darrshy.

Yeah, I'm feeling pretty good.

I've never obviously cooked this dessert,

but I can rely on, like, knowing that I have done

each of the elements separately.

So it's just about, like, bringing it all together, I guess.

SNEZ: Anna. Hello.

Hello. How are you? I'm good.

I'm kind of, like, breathing.

Are you? You sound like you're hyperventilating!

Compared to my first pressure cooker, I'm breathing.

So, Snez, you're mainly a savoury cook?

Mainly.

How are you with desserts?

I love desserts,

when someone else makes them for me.

I love savoury, 'cause you can just throw things in

and fix it really easily. Yeah. You can just feel your way.

This is all like... Oh, this freaks me out!

I never used it!

I'll be dessert queen after this, if I nail this.

Desserts are not my strength.

I'm blending my curds,

but just something doesn't feel right.

And on the corner of my eye I see...

..my soaked gelatine sitting on the bench.

Oh!

Shit.

I know what I forgot.

I forgot my gelatine.

(PLAYFULLY) Argh!

Oh, it's such a heartbreaking moment,

'cause you know, without gelatine, it's not going to set.

So I'm, like, "Far out...

"I need to do this again."

Bloody hell.

I feel like crying.

(EXHALES) Stress.

So much need to stress.

SUMEET: Snez has just messed up her first curd,

because she forgot to put the gelatine in it.

She's had to start it again, and that obviously pushes her back.

Wait, hasn't she already made this?

Yeah.

Are you making the...? Are you making the curd?

I have forgot to add gelatine in my curd.

Without gelatine, it just wouldn't set.

And you know what? I'd rather do it again.

Is this going to put you really behind?

Yeah, definitely.

I'm not happy.

You've got to speed it up a little bit.

Yeah. Come on, Snez, you can do this.

WOMAN: You can do it, Snez!

I am behind.

Redoing my passionfruit curd could definitely send me home.

Oh, my goodness.

The passionfruit curd is a very important step.

It's beautiful, sweet, smooth.

But then you get acidity from that passionfruit.

Let's go, Snez.

I've done my passionfruit curd.

We're making the sponge right now, so, yeah, I'm feeling good.

Darrsh, sponge batter?

Yes.

Hopefully nice and airy.

Looks nice. JEAN-CHRISTOPHE: Really voluptuous.

So, how are you feeling?

I'm feeling good.

Pace-wise, you're going really well.

I know with this one there's so much that needs to set.

Get it in the oven.

Cool. Thanks. Yeah! (CHUCKLES) Don't talk to us!

My sponge is in the oven,

and now I have to move on

to my coconut eggwhite panna cotta.

Panna cotta. WOMAN: Beautiful.

Nice, Haz. Run, run, run.

HARRY: My sponge has gone into the oven,

and I can move on

to one of my favourite elements on the plate

when I tasted Anna's dessert.

The coconut panna cotta is the beautiful eggwhite,

and that's what's in between the toast and the yolk.

In the back of my head, I've got my wife, Lily.

She doesn't want me back yet.

She wants me to go as far as I can in this.

I'm just hoping that today is not my day and I'm not going home.

MAN: Good on you, Haz.

If I can get through this...

..the sky's the limit in this competition.

I want to talk to you about where everyone's at.

Darrsh - he's cooking with confidence.

He's out in the lead.

Dave and Harry are neck and neck.

And now Snez...

..because of having to redo that passionfruit curd,

she is behind

and she's got a fair bit of work to do to catch up.

Yeah.

Finally, my passionfruit curd is done.

I'm getting it into a mould,

getting it in the blast chiller,

and I'm getting on my panna cotta eggwhite

and sponge -

at the same time!

Hey, Snez. Hello.

Hi, Snez. Uh, a little bit of a curd mix-up?

You know, you know, I like to add drama to the...

Yeah, she loves a bit of drama. Loves a bit of drama!

But, off the back of that, that's now put you behind.

Yes. I'm so far behind.

So I am in a pickle!

But, if we keep moving at pace,

we can get ourselves out of the pickle, right?

That's right, that's right.

I'm just going to pump through, get this done.

There's going to be a dish on the plate.

Can't promise the quality,

but there'll be a dish on that plate.

Um, no more mistakes.

Alright? Yeah, I know.

Listen up, everybody. There's 1 hour and 30 minutes to go.

We're halfway.

Let's cheer our mates on.

WOMAN: Making good time, Darrsh. Nice.

I've just done my coconut eggwhite panna cotta,

and I'm moving on to my toasted sourdough mousse.

The sourdough mousse was nice and airy.

There's also caramelised white chocolate through it.

It'll form around the other elements.

Slice of sourdough. Chuck it into the toaster.

I get it nice and brown, and then just tear it up

and infuse it into the milk.

What's going on here, buddy?

You look like you're zooming through the recipes.

Yeah, trying to zoom through. Creating a bit of mess for us. It's colourful here.

Yeah, that's probably the one thing that's taking a hit at the moment is the, um, the bench spa

ce.

Yeah, yeah, yeah. But I'm just trying to motor through.

And I'll set a checkpoint at some point to like clean out.

Yeah. Good. Yeah.

So where are you up to? What are you doing now?

I'm getting on to the toasted sourdough mousse,

which is like the biggest component of this whole thing.

So at this point, you're feeling comfortable?

Feeling comfortable right now. Famous last words.

Let's go, Dave.

DAVID: I'm feeling pretty good. Passionfruit curd done.

Sponge done.

Panna cotta eggwhite done.

Then I get started

on the toasted sourdough mousse.

I'm trying to work on my mousse, but my bench

is an absolute bomb site.

Darrsh needs another bench. Can someone please get Darrsh another bench?

(LAUGHTER)

DARRSH: Is this how your benches look, Anna?

What is going on? Yeah, it's a bit chaotic.

Um... A bit?

I want to say organised chaos.

You know what we always say in the kitchen?

If you work in shit, you produce shit.

So definitely clean down before you start assembling anything.

Yeah, I will.

You could go from up here to straight down the bottom

in an instant.

Yeah, yeah.

Come on, Darrsh. Come on, Darrsh!

20g of unsalted butter.

Where's my butter gone?

Where is my butter?

When you have a messy bench in a pressure test, you lose your butter.

And I bet you it's right in front of me somewhere.

I can't find my butter!

Oh, it's so messy. You can't find anything.

Darrsh's bench just looks like a nightmare.

There's stuff everywhere.

Where's my recipes gone?

If he goes home on the back of not being clean,

he's going to learn the hardest way.

JOSH: Come on, Darrsh. Come on, Darrsh!

My bench is

an absolute bomb site.

There's literally no bench space for me to work on.

You need to clean down stat, mate.

Like, I know it feels like you're running up a mountain

right now, but that mountain's going to get steeper and steeper

if you can't see any stainless steel.

Right. Right now, that's what's going on here.

Andy comes over and I can see in his face

that he's worried for me.

I'm upset for Darrsh. He was setting such a good pace.

He was ahead of everyone, and then he just didn't clean down

at any point during the cook.

You warned people.

Right now, I don't think he's going to finish.

Oh, I need a glass bowl!

The maple vanilla caramel.

Looking good, Davo!

Nice, Haz!

HARRY: I finished the coconut Panna cotta

and that's into the blast chiller.

And now I'm working on the sourdough mousse,

which is going to form the bread of this dessert.

And it's a pretty critical step because it ties together

that whole breakfast theme.

It's the first thing that people are going to notice

when they put that fork into it.

It's the texture. It's the density.

So I think it's pretty critical that my mousse is super light

and just, you know, a pleasure to eat.

Let's go, Haz.

SNEZANA: Sponge is in the oven. Panna cotta eggwhite, it's done.

I'm getting into my sourdough mousse and the bacon crunch.

SAV: You're doing great, Snez. Thanks, guys.

You're doing good.

SOFIA: Snez has gone on laser focus.

She's so competitive, not just to stay in the competition,

but with herself to do well.

Yes. That's why she's just coming back and coming back and coming back.

Yeah, she did this last time. Mm.

HARRY: So I've done the moose

and now I can move on to the bacon crunch.

It is starting to smell like breakfast, isn't it? Yeah.

So, for me, when I tasted Anna's dish, the bacon crunch

made the texture of the dish.

It broke up the mousse-y and the gelatinous nature of it.

So this is a step that I just have to get right.

Lucky for me, I've cooked bacon before.

SOFIA: Harry, where are you up to? Hey, Sofia.

Hey.

At the moment, I'm just getting the bacon crunch together.

The bacon smells great. Your sponge looks really good, actually.

Yeah, I mean, I'm going to start assembling this really soon.

You've given up your honeymoon to be here. I know!

Oh, my God! Like, you can't go home!

Yeah, I know, yeah, there's a lot riding on it.

Yeah, yeah, 100%.

Yeah, no, I just got married, so technically, this is my honeymoon.

Couldn't ask for anything more, really.

Just my wife, I suppose. (CHUCKLES)

The bacon, it smell lovely, but I think my biggest concern

is on the toasted sourdough mousse,

is to make sure I don't over-whip the cream.

So you're absolutely right.

And we don't want to have it split because it's going to be grainy.

So once we start eating that,

it's going to already be a weird texture on our palate.

NAT: Let's go, Snez, let's go!

SNEZANA: I'm still doing two elements at once.

The bacon crunch and also the sourdough mousse.

And I'm motoring. I'm going 300mph.

Let's go, Snezzy.

That sourdough milk mousse

should be really smooth, luscious,

and goes all around the middle of that toast.

Snez is on fire.

She's doing so many things at the same time,

but she has to make sure that the cream

doesn't over-whip because it's going to make

the mousse a disaster.

GILLIAN: Go, Davo.

Oh, that looks so good!

Come on, Harry.

Hey, everyone, we've got 45 minutes to go

before breakfast is served.

(CHEERING AND APPLAUSE)

NAT: Go, Snez!

There's a 45-minute time call.

I finished the bacon crunch and now I can move on

to assembling the toast.

So, assembling the toast, essentially, I've got to get

those inserts and the different layers

into that toast mould.

Come on, Haz, you've got it. Come on!

The bottom layer is the sponge cake and then the crunch.

Yeah. Good work, good work, Haz.

Then the passionfruit curd.

Yup. Nice. Well done.

And then part the mousse around that and on top

to create the bread.

Come on, Haz, get the mousse on.

ANDY: And it needs a minimum of 30 minutes before you can dip it.

Come on, mate.

SNEZANA: So my mousse is done. it's in the piping bag

and the bacon crunch is ready.

It's time to start assembling that toast.

I'm looking around and I'm so, so happy.

I caught up!

But how did she even...? Like, I thought she was going down.

She's good at catching up.

She is, isn't she?

DARRSH: My mousse is setting aside, I move on to my next element,

which is the bacon crunch.

The pressure's making me start looking around.

Snez is already assembling her toast, which means

I'm really far behind.

At the moment I'm trying to assemble this sandwich thingy,

so I kind of need to press this onto the mould.

Pipe the toasted sourdough mousse around.

Ooh!

This is one of those moments when my mind switches on.

Let's go, Snez.

I want to show my kids,

yeah, I made a mistake.

Shake it off. Move on. Get it done.

Keep going, Snez.

Whoo! It's in!

How does she do this? Mum energy.

Listen up, you four, it is getting to crunch time.

Your entremet should be in the blast chiller chilling.

If that entremet isn't in the blast chiller

in three minutes, the dish is done.

Pick up the pace! Come on!

Go, Davo.

Good job, Davey.

Come on, Darrsh! Come on, Darrsh!

DARRSH: I'm assembling my toast

and time is disappearing from me so fast.

How did this go from a calm cook

where I was in so much control,

to now feeling like I'm not even going to get a dish up on the plate?

ANDY: Is that not it? Mate, come on! (CLAPS)

You've literally got less than a minute

to get that in the blast chiller.

I thought you were cruising.

PEZZA: Things need time in the chiller.

If you don't get it done, you know it's not going to have time to set.

So Darrsh has definitely got to move.

JOSH: Come on, come, come on!

Go, go, go! Come on, Darrsh!

Come on, get it in.

Come on, Darrsh! Come on, mate! Come on!

Go, go, go! Go, Darrsh, come on! You've got this!

What happened? You were cruising?

Yeah, yeah. I let time get away from me, mate.

You were so far ahead.

And now, 'cause you're so messy,

you're the last one to get that mould in the blast chiller.

I'm really worried my toast won't have enough time to set.

Darrsh, I'm so worried for him.

I've absolutely screwed up this cook.

Why is he so messy? It stresses me out!

I've put my toast into the blast freezer,

and I'm just hoping

and praying that it sets in time.

But I can't think about it right now because I'm really far behind.

JOSH: Come on, Darrsh! Pick up that speed, Darrsh!

Let's go! I'm really, really, really, really stressed.

SNEZANA: So, 20 minutes to go.

I'm still doing two elements at once,

so I'm doing a dip for an egg yolk.

And also I'm making the tempered chocolate toastie,

which is made out of gold-white chocolate

and cocoa butter.

This actually holds the toast together.

SAV: Good job, Snez.

ANDY: Come on Harry. Keep pushing, mate. HARRY: Yeah.

Last little push here.

DAVID: I am feeling good.

I've already done

the cocoa dip to dip my toast in.

Now it's time to get my toast out of the mould.

Yes, Dave. Come on, Dave.

Nice, Dave.

Oh, that's it.

Yeah! (CHEERING)

Push, baby, push!

I dip my toast into the cocoa dip.

Push, Haz! Come on.

Nice work, Harry. Good job.

Get your egg, Harry!

Gon on, Harry! Get your egg! Get your egg!

Come on, push!

Yes, Snez!

I'm gonna finish! Can you believe it? (SQUEALS)

DAVID: So, to assemble the dish, you first put the toast

in the middle of the plate.

You put the eggwhite coconut panna cotta on top.

Now it's time to move on to the egg yolk,

which is the most important item in this dish.

Team, you have five minutes left!

ANDY: Come on, everyone!

(CHEERING AND APPLAUSE)

Let's go, Darrsh! Let's go!

Five minutes to go and I need to start plating up.

I go to the blast chiller and I pull out my toast.

I'm just hoping and praying that it's set.

NAT: Deep breaths, deep breaths. Keep going.

I start pushing the mould out from the bottom.

I can tell that something's gone wrong.

It's not coming out of the mould.

Oh! Come on.

It's just not coming out of the mould.

It's honestly, it's probably because it's not frozen.

I want to give up.

But Darrsh doesn't give up.

If this is my last cook, I'm going to go out swinging.

Come on, Darrsh!

NAT: You got it, Darrsh. Just focus.

I use a spatula to get it out of the mould.

Doesn't look pretty, but it's something.

Nice, Darrsh, go!

Let's go, Darrsh!

Toast done.

Go, Haz! Go, Haz! Go, Haz!

HARRY: I'm making my papana egg yolks.

The tropical puree is already frozen.

I've made my yolk dip, which is a gelatine mixture

that's cooled down nice and slowly.

And now it's time to dip my yolks.

This yolk is what makes this dessert.

Anna's was beautiful and oozy, perfectly encased in this sac

that looked like an egg yolk.

So if I don't dip these yolks right, then I'm not going to get

that theatrical popping of the yolk that the judges are looking for.

Well done, Harry. Well done, Harry.

JEAN-CHRISTOPHE: Three minutes to go!

SOFIA: Three minutes! Come on! Allez!

Whoo! You're nearly there! Let's go!

Come on, Darrsh! Let's go, Hazza! Go, Darrsh!

DARRSH: I need to start cutting corners now.

I meant to cool my yoke dip down slowly,

but I haven't got time to do that.

So I put it over an ice bath and I start whisking it.

I get my frozen puree out of the blast chiller.

I dip my egg yolks into that dip.

I get them coated.

They don't look great.

It's thick. It's not very nice at all.

This is bad, but I haven't got time to restart it.

Finish your dishes in 10...

ALL: ..nine, eight, seven, six,

five, four, three, two, one!

(CHEERING AND APPLAUSE)

Well done! Whoo!

Oh, my God, that was so intense.

I need to lie down.

HARRY: The energy in the MasterChef kitchen,

it's something I've never experienced before.

Like an athlete to be standing in the middle of the MCG

in the Boxing Day test.

DARRSH: I'm not happy.

My dish does not look like Anna's at all.

The fact that I've got something on a plate is an absolute miracle.

But I'm pretty sure that I'm going home.

SNEZANA: I'm nervous, but I'm also so proud.

I have something to present to judges.

De La Cruz.

Thank you.

It looks pretty close to Anna's.

But I have that vague doubt how it's all going to taste together.

Especially in this kitchen, we know it comes down to flavour.

It has to be tasty.

ANDY: Hey, Snez. Hi, Snez.

There's definitely a mood change

from the start of that cook to now, isn't it?

What are you talking about? I was calm, cool and collected.

(JUDGES LAUGH)

Whatever you did in the last hour, just cook like that all the time

because you went from like, being well down in the dumps

with a lot of stuff to do,

to absolutely motoring through it

and getting something that looks reasonably close...

Yeah. ..to Anna's Sunny Side Up.

Are you happy with the dish?

Because it was a pretty tough first two thirds of that cook.

I'm worried about everything. (LAUGHS)

Snez, I think from where we're sitting, the dish looks pretty good.

I think we'll crack in now.

Thank you so much. Thank you. (LIGHT CLAPPING)

Should we have a look inside? Yeah, absolutely.

Let's do this.

Oh!

Pretty bloody good.

Let's pop the yolk.

There we go. WOMAN: Nice little flow.

Yeah, that's not too bad.

Good crunch coming through the bottom there.

Yeah.

And it's enjoyable to cut through as well.

Visually it looks great, but...

..it's not balancing well for me.

It feels like it's things are a bit off.

ANNOUNCER: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia now on 10Play.

ANNA: Visually it looks great, but then...

..the sourdough moose is about to split.

It feels like it's been over whisked.

It's really heavy. Mm.

It's not nice and smooth to eat, so it doesn't roll off my tongue.

So that's a concern for me.

Yeah, I completely agree.

It's not leaving a good taste in my mouth.

I'm really disappointed because I was really eating with my eyes

when that landed on the table.

It's fallen surprisingly short in terms of flavour for me.

It's crazy because since day dot,

I think Snez has been one of the best cooks in this competition.

But I think today just hasn't been her day because it did look

a million bucks, you know.

But that right there would get sent back because it doesn't taste right.

That mousse, it's nearly like a marshmallow.

It's that stiff.

I am a great supporter of Snez because she's a survivor.

She doesn't give up and I'm a little bit worried for her.

Is it one of the best dishes today?

I don't know.

I'm really worried for Snez.

I'm worried that as I walk up, the yolk's going to slide off.

I wouldn't say my dish looks exactly like Anna's, but it's bloody close.

I'm stoked with it, to be honest. I'm so proud.

Harry.

Hey, guys. Hey, Harry.

ANNA: What a legend.

You gave up your honeymoon, you know, newlyweds.

And then you're here.

The more you succeed in the MasterChef kitchen,

the longer you go without seeing her.

She has assured me every time I speak to her

that she doesn't want me home.

That's love. (LAUGHTER)

I keep saying, like, "It'd be great to see you."

She's like, "Nah, we can go a bit longer.

"You're all good. Keep going."

Well, you should be really proud of yourself, Harry.

That's a really good looking toast.

Alright. Thanks, guys.

Thanks, mate. Thank you.

These layers actually look not bad.

Ooh! That's a good yolk.

That's a good yolk. That's a good yolk.

Overall, this feels like a victory to me.

That yolk was near perfect.

Was so similar to yours in consistency, in the texture,

in the way it just sort of burst open

like that and had that real element of...ah!

Which is what your desserts are all about.

They're playful, they're fun.

The bacon is rendered, you don't feel any fat

and the flavour does taste lovely.

I think it's a good job.

The way he's constructed the entremets in terms of the layers.

There's the perfect mouthful in there, you know,

The layers are there and the flavours are there.

So that's a huge tick for Harry.

I think in terms of look and taste,

this has been pretty close to yours.

I agree.

Come on, mate. Thanks, guys.

I have absolutely no idea how it went.

There's an infinite amount of variables relative to how everyone

else did and how I did.

Just don't know.

Hi, David.

SOFIA: That yolk looks pretty damn good.

WOMAN: Yeah.

That wobble excites me.

Was your first pressure test anything like you expected?

Um...it definitely lives up to the name.

There was a lot of pressure,

but it was just great to cook someone else's recipe.

And what a privilege, and I really enjoyed it.

Well done.

Let's have a look.

ANNA: Easy to cut.

POH: There you go.

Um...

..I love the bacon.

The bacon's really well rendered delicious, and you can really taste

that sort of caramelisation there.

And I think he's actually used a bit more than you have,

but I don't mind it. Yeah, I don't mind it either.

I was like, "this tastes great."

So I'm just like eating a bit more of it.

Yeah. Yeah.

It's a great sponge.

I really love that.

JEAN-CHRISTOPHE: The curd flavour is just superb.

The yolk is fantastic, I love it.

Not bad.

Not bad? Not bad at all.

DARRSH: I'm feeling pretty embarrassed.

It doesn't look like Anna's dish at all.

Hey, Darrsh. Hi, Andy. Hey, team.

Hey, Darrsh.

It's not a MasterChef worthy dish.

Honestly, I think I'm going home.

Do you think you're in trouble?

I do, yeah.

I think I'm in trouble.

The main element, which is the bread,

it looks like maybe if you throw it to a duck

and it's sat in water for a minute and decomposed!

(JUDGES LAUGH) Oh, Darrsh.

It's a great way to put it on.

I just saw it. (LAUGHTER)

Do you think if you were less messy, you will have more sense of clarity?

100%, yeah.

How I worked today had a direct translation to what's on the plate.

Thank you, Darrsh. Cheers, mate. Thank you.

(CLAPPING)

There are layers. Yeah.

ANNA: The layers are good, but it's just obviously the panna cotta is not

finished and the toast around it.

I think more than anything, his outside has really let him down.

Mm.

Should I pop it? Please.

POH: Yes.

Ah! That's oozing like Anna's.

It's good. He's got the pop.

Considering the amount of mess on his bench, he's done very well.

I think the moose is quite tasty.

The tropical yolk is tasty too.

The bacon, the chocolate, he's managed to deliver the flavour.

SOFIA: I like the coconut panna cotta.

Even though it didn't look perfect,

I quite like the consistency of it.

It almost reminds me of coconut jelly at Yum Cha.

(LAUGHS)

ANDY: The yolk, it definitely tasted the same as yours.

I thought he absolutely nailed that.

Flavour-wise, most of this hit the mark.

He was tasting what he was cooking. Yeah.

And you can kind of see that he has done that.

Yeah.

Um, I've got problems with obviously the aesthetics.

And I know that we always judge on flavour, but you can't send that out

to your to a restaurant guest.

This challenge is all about replicating the flavours

and the visual appeal of the dish.

I think Darrsh's probably managed to salvage one part of that.

The flavours are really solid, but definitely in the appearance

department it's..it's questionable.

I think it was a cracker of a cook, to be honest.

And the fact that you gave it a go, didn't give up,

it's a win-win for me already.

Oh, give it up for Anna Polyviou!

(WHOOPING)

As we all know, success in pressure tests

comes down to two main factors -

looks and taste.

And in this competition, no matter how good a dish looks,

it always comes down to flavour.

I'm sorry, Snez...

..you're going home.

Oh, my God.

It's OK. I got it.

(MUFFLED) Oh.

Snez, we are absolutely floored

because we all know that you're one

of the strongest cooks in this competition.

What have you enjoyed the most about your time here?

Ah, I mean everything, these people.

The whole experience. I would do it again.

Even if I know I'm going home, I would do it again.

I would cook that egg and toast again if I need to!

So, yeah, absolutely. Pleasure.

Like, I absolutely loved every single day of it, so...

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

Thank you.

I'm sorry. You did such a good job.

I came here to do something I love.

And MasterChef 100% changed me.

I'm finishing up MasterChef today,

but I'm definitely going to keep cooking and show my kids.

You know what? Never too late.

I'm going to enjoy myself in this food business

because this is what I love.

Snez! (CHEERING)

Love you, Snez!

(WHOOPING)

ANNOUNCER: Tomorrow night on MasterChef Australia...

We're going to show you some of our

all-time favourite microwave hacks.

Everyone loves a time-saving hack in the kitchen.

(MICROWAVE DINGS)

Especially when those hacks...

It's actually really, really clever.

..can win you immunity.

Ah, like it!

Amazing! Love it.