Original subtitles

NARRATOR: Previously on MasterChef Australia...

Adriano Zumbo!

..Sweet Week swung into action...

(ALL GASP)

What the hell?

Oh, my... Yeah!

..with amazing challenges...

ALL: Oh!

Oh, wow.

..that tested their dessert game.

That is an absolute belter.

It's textbook.

You've done such a great job.

That's bangin'. You know, hit it out of the park.

That's what I came here for.

And, all week long,

each winning dish won their makers immunity.

Oh, look at them! (LAUGHS)

Tonight Zumbo's week ends...

..with a bittersweet elimination.

Let's go, Darrsh. We got it, bro.

My wife told me she's proud of me. Aw.

What else do you want?

Let's do this, Sav. Let's do this, Pez.

(CHEERING)

Are they macarons?

They might be!

There is this Willy Wonka-like set-up.

There's macarons.

It looks fantastic.

I want to dive right in and eat everything.

Check out this dazzling display.

Welcome to Zumbo's wonderland of macaron magic.

Nice.

We've all enjoyed a sugar rush this week.

But, unfortunately, Sweet Week is about to turn a little sour.

By the end of the day, someone will be going home.

Harry, what would it mean to make it past top 10?

I just think making it past Sweet Week for me

would be a massive achievement,

so top nine would be epic.

Yeah, obviously want to be here till the end,

but I love these five people so much.

So I think no matter who it is, if it's me, I'll be devastated.

But if it's one of these guys, yeah, it'd be tough either way.

Darrsh, getting to the pointy end, mate.

How would it feel to go home getting so close to the end?

Yeah, it wouldn't be good. It wouldn't be good.

I think particularly Sweet Week, definitely the pressure's on.

There's plenty more left in the tank, as cliche as it sounds.

And I think I've just got to get through today.

Sounds like you've got the head right.

And that's a big thing in this competition.

You know, whatever happens today,

take that into the next cook and run with it.

OK, let's get down to the challenge.

Of course, this display isn't just here for looks.

Today is all about one of the sweet treats

that made Adriano Zumbo a legend.

This is our macaron taste test.

Zumbo's made an empire of macarons, taking that beautiful French dessert

and just being really whimsical with it.

I think he's done salmon macarons and vegemite macarons

and everything in between.

I love eating macarons.

When they're made well,

they just melt in your mouth.

There's so much flavour that can be packed into them.

Right, here's how it's going to work.

One by one, you'll step up,

grab a macaron, taste it, and try to identify its flavour.

If you guess correctly, you stay in the game.

If you guess incorrectly, you're out.

We're going to start here on the left,

making our way through these delicious macarons.

And the longer the game goes on,

the harder the flavours will be to guess.

The first three incorrect guesses will go through to round two,

where someone will be eliminated.

It's a 50-50 chance of survival.

Jesus. Damn!

I'm bloody stoked that we're doing this taste test.

I back myself eating and tasting food overcooking desserts.

I just really hope I can get through this first round

and don't end up in round two.

So let's decide who goes first.

Right, bon chance, yeah?

OK.

Your number is? Two.

Oh... Six.

It's not nine! JEAN-CHRISTOPHE: Six.

Six means that I'm going to have the hardest macaron to taste

out of the first round.

Means I'm one, doesn't it? Sick.

So, please, be in order.

I'm feeling pretty confident now that I've got number one.

I'm stoked.

OK, Harry, you're first up.

Let's do it.

I do love taste tests. We've done one taste test so far.

If there's anything I learnt from the last taste test,

it's, you've got to trust your instincts.

The first thing that pops into your mind

is probably going to be right.

The more you second guess yourself,

the less of a chance you've got, I think.

Is it vanilla?

Vanilla...

..is correct.

That's pretty good, I'm happy with that.

But look, it's almost certainly going to come back around to me,

so I don't want to get too excited yet.

Gill, let's go.

Come on, Gill!

Go for it.

When it comes to sweets, yeah, I don't eat them often,

so I kind of doubt myself a little bit.

I'm feeling extra nervous right now,

especially because it's a 50-50 chance

of going into that round two.

Peanut butter?

Peanut butter?

Correct, well done.

You wanna eat it, or...?

SAV: Well done, Gill!

Well done, Gill.

Come on, Pezza. Let's do it.

Yeah, I'm really worried about this.

I'm just going to try and back myself in.

Telling myself, don't overthink it.

Alright, Pez, have a crack.

I've got this nice little white macaron.

Don't know if colours give you anything,

but it's time to taste this bad boy.

All I can really taste is sugar.

And I'm worried, straight up.

I'm not knowing what this is.

Holy Hannah, am I going to be

the first one to go in the elimination?

This is scaring me.

Then, all of a sudden,

I can just taste something like coconut start to sit in my mouth.

Coconut?

Coconut?

I'm not sure. You're not sure?

Coconut?

Yeah, I'm going with coconut.

It's correct.

One down, few more to go, I think. (LAUGHS)

If that's easy, I'm in trouble.

(ALL LAUGH)

Come on, Sav, let's do this.

GILL: As it's going down the line, I'm getting more and more nervous.

Ginger.

Correct.

Come on, Lochy, let's see if you are lucky.

The more that these guys guess correctly

it means the closer it is to getting back to me

and I have to guess again.

And that's scary because I could guess wrong.

Chocolate.

It's making me nervous to see what's coming my way.

Chocolate is...

..correct.

Well done, Loch.

You're up, Darrshy.

Taste away, Darrsh.

I'm tasting the macaron,

and the pressure of being the dessert guy

in Sweet Week hits me.

Everyone else has absolutely smashed their first macarons

and I'm drawing blanks.

I'm thinking it's caramel.

Is it maple syrup?

I'm not sure.

Caramel?

Is that your final answer?

Yeah.

Caramel...

..is incorrect.

Oh, Darrsh!

Darrsh, the answer was honey.

I'm so sorry, you're into round two. Thanks.

Darrshy.

I feel so embarrassed that I've got this wrong.

That's a hard one, man, honey.

Yeah, it's obvious now.

We're into the second round of the macaron taste test,

and we're looking for two more contestants

to join Darrsh in round two.

Go on, Harry.

Go, Hazza. Go, Haz.

Lemon.

That was quick, no mucking around.

That was correct, mate. Lemon is right.

It's come back around much sooner than I would have liked

to guess another macaron flavour.

Gill, come on down.

Yeah, Gilly. Yeah, Gilly!

Go for it, Gill, have a taste.

I really can't tell what it is straightaway.

I know there's a herby note.

But I really can't tell.

I can't taste any distinct flavour.

Nothing that I thought a green macaron would give me.

And I'm very, very confused.

Hot damn.

(SIGHS)

It's so important to get this macaron flavour.

I really can't tell what it is.

I know that it's a herb.

I just don't know what herb.

(SIGHS)

I'm gonna roll with basil.

Basil's your answer?

Basil.

Gill...

..I'm so sorry, but basil is incorrect.

The correct answer is mint.

I was thinking that.

Oh, really?

You're into round two, Gill.

Join Darrsh.

You're alright, babe.

Well, things are heating up pretty quickly.

We're looking for only one more spot in round two.

So, Pezza, let's go.

Go, Pezza. Go, Pez. Go, Pez.

I'm waiting for this flavour to come through

like it did with the coconut.

I'm just really uncertain of what it is.

I'm not sure.

But I'm going to go with strawberry.

Going to go with strawberry?

I'm not sure.

You don't want to have that final mouthful, just to make sure?

Might as well. Yeah.

I'm going to stick with strawberry.

Pezza, strawberry...

..is incorrect.

Whoa! That was fast.

The correct answer was rose.

Oh, my God.

What was the correct answer? Rose!

Unfortunately, you're in round two with Darrsh and Gill.

Sorry, Pez.

The only time that I come across rose

is when I'm in trouble with the missus.

I go and buy her some roses to get out of the doghouse.

But look, we've got to shake it off,

and I'm in elimination, so time to cook.

That taste test was over and done with really, really quick.

I'm sorry, Darrsh, Gill, Pezza.

The three of you are cooking in round two.

The rest of you are now safe, so you can head on up to the gantry.

Well done.

Love you. Good luck, guys.

I feel for the guys, it's really tough.

You've got Gill, my best mate.

And then, you know, Darrsh and Pez, who I love as well.

So, yeah, we're going to be saying goodbye to someone.

Uh, and it's going to be sad,

but they've just got to go as hard as they can and really rip in.

Gill, Pezza, Darrsh.

Up here are all the ingredients

that featured in round one's taste test.

And over here we've got a little surprise.

For this round, you need to select

any one of the ingredients from round one...

..and pair it with...

Drum roll, please.

..coffee!

(GILL SQUEAKS)

Your favourite, Gill!

You can make any dessert you want.

But we want the ingredient that you pick

to work seamlessly with coffee.

It's got to be a perfect harmony.

Choice is yours.

We're giving you 75 minutes.

The dish that impresses us the least will send its maker home.

Gill, Pezza, Darrsh, are you ready?

Yep.

Good, 'cause your 75 minutes starts now!

I love coffee,

and I've got to pair it with one of the macaron flavours,

which I've decided to take coconut.

Where's the coffee, like, the ground stuff?

But I know my desserts have got that rustic look.

Auntie Gail's lazy daisy cake.

I like the fact that our rugged butcher from Tassie

is about to show his sweet side with lazy daisy.

Nana Marg's raspberry sponge cake.

That's in my paddock at home.

Take Me Home To God's Country, that's what I'm calling it.

Yeah? Aw!

So, they're just the boulders and that's the little creek.

And there's where I just sit and have a banana and a beer

while I'm just trying to get away from the missus

for a couple of hours. (LAUGHTER)

To stay here, you've just got to think outside the box.

It's going to have to be creative

and creative for me in sweets is probably very unknown.

I don't know how to do this. This is new to me.

So, today I'm going to get some inspiration

out of what I've learned on MasterChef,

and especially take inspiration from Darren's cherry blossom.

You'll be making my...

..cherry blossom.

Oh!

I'm going to make Pezza's take on smoko break.

For me, having a cup of coffee's smoko time at work,

that's where I'm driven from today.

So I'm making an espresso custard, coconut crumble, chocolate cake

and finished off with a nice coconut whipped cream.

I've got so many different elements that I've got to make.

So first thing I've got to do is

I've got to be really quick onto that espresso gel

that I'm going to put into the espresso custard,

and I need to get them moulds into the freezer early,

so they're set to be the main highlight of the dish.

I'm going to be under the pump in 75 minutes to get everything set.

But look, you've just got to do what you've got to do.

Nice stuff, Pez.

Yes, make it rain, Darrshy.

I'm really, really disappointed that I'm in round two.

I can actually feel myself getting very internal at the moment.

Dessert week, dessert guy,

coffee challenge, stuffed up round one.

I can feel the pressure building inside me.

I haven't got time to just step away and decompress.

I need to just think about what dessert I'm going to make.

I'm going to push myself, and I want to go all out

and wow the judges with the best dessert of the week.

I'm making a coffee and peanut Paris-Brest.

Coffee pairs really well with nuts. That's where I'm going down.

Real traditional French route.

Paris-Brest is not easy.

In terms of technical difficulty, it's right up the top.

Your choux dough needs to inflate.

It needs to leave that beautiful cavity in the middle

for you to pipe a mousseline or a cream.

Nice, Darrsh.

The cream needs to be silky smooth.

Everything needs to work perfectly on a plate

and to do it in 75 minutes,

it's such a huge challenge.

I have to back myself.

It's a technical dish, but, um, you know,

if I want to do well on MasterChef and be here at the very end,

these are the things that you need to get through.

Doing great, Darrsh.

What's Gill making?

PEZZA: Man, I got the sweat coming off me.

For Pezza, Gill and Darrsh,

Sweet Week all comes down to this cook.

And, honestly, it's anyone's game. Mm.

Zumbo, what are some classic coffee combinations that you love?

Oh, I'd say sesame, honey and coffee.

Mm! Yeah!

Coconut, peanut butter and coffee. Yeah.

You know, pretty much anything, really.

There's a lot there. There is a lot there, right?

And a lot of it is harmonious with coffee in the right balance.

I would like to see something full of caffeines,

something give us that tick!

You know, what we get on the morning, especially.

We want something maybe with a bit of texture,

thickness, especially.

We are close... You know, we're top 10 now.

We go to single figures after this cook.

That is wild!

Getting to the end is all about making good choices.

There's a time and a place to go experimental

and, you know, really push the boat out...

Yeah. ..this ain't one of them.

No.

We've given them a heap of ingredients,

so it's endless what they can choose from,

so it's going to come down to them.

What's Gill doing?

Oh, wait. Where's the ground one?

I'm an Italian and a Vietnamese person,

and I'm a creative artist.

I am the perfect candidate for a coffee drinker,

but I do not like it one bit.

Coffee is not my thing, I hate it.

(SIGHS HEAVILY)

I have drawn the short straw of the challenge today.

Um.

I'm so stressed because time is ticking away...

Oh, God!

..and I have no idea what I'm going to make.

What's Gill doing?

Um.

Oh, God!

Balancing is going to be really difficult for someone

that dislikes the coffee flavour.

I'm feeling scared, but my dad used to say

not to be scared and just back yourself.

That's ground.

Coffee.

I really just want to take that in

and really channel a positive energy going into this elimination today.

ALEX: Yeah, Gilly! ANDY: There she is.

(CHEERING)

Go on, Gill!

Push, push, push!

I know that coffee needs to be a silky-smooth texture

in any dessert, so I'm going to be cooking

a Vietnamese coffee-inspired creme caramel and a coconut cream.

I think this is a very traditional Vietnamese flavour combo,

and obviously, that's where I'm going.

I love South-East Asian flavours and that's just my jam.

So, that's what I'm going to do today.

I've cooked creme caramel a couple of times before,

never with coffee, of course,

but I know that the creme caramel can cook and set in time.

That will complement the coconut creaminess

as well as the coffee-forward flavour.

Can-opener.

Hopefully, I get the cream caramel in sooner rather than later.

Otherwise, I'll be riding...

Waiting right down to the very last second,

which I don't want here today.

SUMEET: How's the choux looking, Darrsh?

Hey? Choux's looking good?

Yeah.

This has to be the best choux that I've ever cooked in my life.

It would crush me to go home today, on Sweet Week.

It's all-in right now.

It's putting everything I've got left in me

onto the plate in this next cook,

because there's no second chances.

Darrsh. Hey, Darrsh!

Andy, hey. How are ya? Good, mate. How are you?

Zumbo? Good.

Uh, look, disappointed I'm here, but...

Mate, forget about it. Yep.

Forget about it right now... Yeah.

..'cause that could be the thing

that comes between you and leaving this competition.

Yeah. Right?

You have to remember, each and every dish

that you've cooked this week... Yeah.

..they've been really good, mate. Thanks.

You should be coming in with a lot of confidence. Yeah.

What's the dish?

Uh, it is a coffee and peanut Paris-Brest.

Paris-Brest! Yeah.

Coffee cream, coffee mousseline, I'm going for, through the middle.

And then a peanut praline.

Yep. Man, that is complex, right?

I think, like, the technique is so important here

because there's nowhere to hide in a Paris-Brest. Yeah.

You've set yourself a really high bar, yeah?

If you can pull this off, it's gonna be spectacular.

You know what I mean? I think it's a great choice.

Yeah. But if you don't...

Going home. ..you're going home.

You know what happens. Yep. Thanks, guys.

Come on, Darrsh! Cheers, cheers, cheers!

SUMEET: Yes, Darrsh-y!

I have to put everything I have into this cook,

block out that negativity, block out the pressure

and just focus on what I know to do,

which is cook good desserts.

My choux pastry is looking great.

I need to get this in the oven right now.

Hit us with your best shot!

You have 40 minutes left!

This goes to a second blast.

Yum!

40 minutes to go and I'm feeling so nervous and stressed...

SAVINDRI: Gotta hustle, Gill. Yep.

..because I know I need these creme caramels to be in the oven

to have 30 minutes to cook.

If they're not in soon,

they're not going to have that 30 minutes to bake

and then set and de-mould.

POH: Gilly, where are your creme caramels at?

They're here.

This is what I prepared earlier. Mm-hm.

You should have prepared it earlier-earlier.

Much earlier, but here we are. Yep.

So, your creme caramels are going in now.

Creme caramels going in now.

How long do they usually need to set properly.

30 minutes max.

Definitely? Definitely.

So, you have 38 minutes. Yep!

I would get those in there pronto. Right now! (LAUGHS NERVOUSLY)

Yeah. I'm doing it.

Gill, have you asked yourself what happens if these don't set?

Um, I have asked myself that question,

and I'm just going to roll with it because I need to back myself today.

Yep. And you still need to turn them out of the ramekins

if they set, keep them all in one piece,

plate them all prettily, and that's...

Yep. ..that's five minutes max.

So, my aim is whilst these are cooking for 30 minutes or now 29,

I'm just going to do everything else in between

and just take it out in the last five minutes

and then plate it up with everything ready.

I'm nervous for you, Gill, but good luck.

Thank you.

Hey, Chef. How are you, Pezza?

I'm going alright, Chef. I think I am, anyway.

Mm-hm. You look like you are.

Today's the day I need to be focused and I need to get it on.

Hey, I like your attitude. Thanks, mate. Appreciate it.

You're getting better and better. I appreciate you, you know that.

Are you happy with your combination and, uh...

Yeah, I think they're gonna work. ..with your coffee?

Fingers crossed, Chef.

You've changed.

Yeah, I've got fatter. (LAUGHS)

No, you've changed. You're fantastic.

You know, that's what the competition does.

Thanks, Chef. It does change people and you are.

It does, there's no doubt about it. Well done.

Hopefully, for the better! Bon chance!

Thanks, mate.

Got the espresso gel done, got the brownie done.

It's in the oven cooking away,

and I'm just onto my custard at the moment.

So, get this custard done and chilled a bit,

so we can get the gels out and into these moulds,

so they can go back into the blast freezer

for our main part of the element.

I realised the time was going to be up against it here today

and I've just got my custard finished.

I'm not sure how long the custard needs in the blast freezer to set.

I take the little espresso shot out of the freezer.

It looks OK, it's set.

But now it's time to start putting these custards together,

and I need to get them in the blast freezer real quick.

33 minutes to go and I'm probably five to seven minutes too late.

I'm really starting to worry that it's not going to set in time.

Is this going to work for me today or am I going home?

What are you guys looking at?

Got my choux pastry in the oven, cooking.

If it doesn't rise, game over.

Cheeky little coffee bean!

While my choux's in the oven,

I'm moving on to my coffee mousseline.

This is the main coffee element, so this is so important right now.

A mousseline cream is silky-smooth,

it's rich and buttery.

And with coffee, I think it's just going to be paired perfectly

inside a Paris-Brest.

My mousseline is a real subtle coffee flavour.

I might need a little bit more.

It's a coffee challenge at the end of the day,

and it needs to be front and centre,

and particularly when I've got peanuts there, as well, in the dish.

I don't want them to be overpowered, they need to work together.

The weight of expectation is insurmountable right now...

..and it all rides on this Paris-Brest,

because it needs to be up here.

And that's the pressure that I'm feeling.

And I just wanna really do this dessert justice.

Nice.

I can see that coffee just seeping into the milk, which is fantastic.

It's pure coffee essence that I need in my mousseline.

SAVINDRI: Great colour, Darrsh. Thanks, mate.

How's it taste? You happy?

The coffee cream's so good. Yeah?

Yeah. Good stuff.

HARRY: Let's go, Gilly. Just under 20.

Yeah. Thanks.

My creme caramels are in the oven.

But because it took a while deciding on what to do today,

I'm worried that they're not going to be set in time.

Whilst my creme caramels are cooking in the oven,

I'm working on my coconut cream.

The judges are definitely going to be expecting

the perfect pairing of our ingredient with coffee.

That coconut cream needs to be tasty enough

and complementary enough to that coffee creme caramel.

I need to have the perfect pairing.

That's the brief today.

Mm!

I've tasted it and it's silky-smooth

and I can taste that undertone of the coconut,

so hopefully it's enough to complement the coffee

in the creme caramel.

But balancing coffee is very tricky because I hate coffee so much!

We knew this was going to be an incredible challenge,

but I'm really thrilled for Pezza.

Run, Pez, run! Come on!

He's got a lot going on, but his energy is really positive.

He's really backing himself. He is.

He's creating quite an intricate dish.

Yeah. Like, whenever you set something with an insert,

it should be really about how it's plated, as well.

So, his challenge is to execute the technique, but leave himself

enough time to get those big old sausage fingers, and turn them

into these petite little things... ADRIANO: A little bit of finesse.

..where he can finesse the plating. Exactly right.

Yeah, I'm really worried about Gill.

So, she's doing this coffee-coconut creme caramel.

And when we first got there,

she had 36 minutes to go when she put them in the oven.

So, for her to rely on that timing, I think is dangerous.

Yeah. Creme caramel is so fragile.

Like, it's so easy to overcook creme caramel. Yeah.

Like, and it goes, like, grainy and, like, eggy inside.

Bubbles, yeah. Bubbles. Like, it's so much going on.

And then we'll go to Darrsh.

Um, look, I love where his head's at.

He's going to do, like, a coffee Paris-Brest.

I think you can back me up.

The beauty is in how technical it is, but how simple it looks.

It is, yeah.

It's not just a bit of choux pastry, you know...

Yeah. ..as a round circle.

It's got to be delicate, it's got to be crispy,

and it's got to be light, too. Yeah.

Rich but light, at the same time.

Look, there's always drama in an elimination,

but, today, it feels like there's more drama than usual.

Maybe it's because the stakes are so high.

Yeah.

You alright, man? Yeah, bro. You?

Yeah, I think I've nearly got it. Yeah?

As long as my thing sets.

The coffee custards are in the blast freezer.

I'm just hoping that they'll set in time.

I've also got the cakes out.

Crumble's in the oven.

Time to move on to this coconut cream.

Far out!

What is that face?

That's coconut essence.

Oh, man, you wouldn't feed that to your mother-in-law.

Not meant to drink it by itself, you do know that?

Yeah. Put a bit of sugar in it. We'll see what we can do. Yeah.

You also seem like you're doing a lot of elements.

Well, I want to test myself today. Yeah.

If I go home, I go home but I've tested myself, you know?

Top 10. We're getting up amongst the big boys.

I love that. It's...it's like you either do this

or go out in a blaze. Yep.

Look, my wife tells me, every night when I ring her,

she's so proud of what I've done. Yeah.

And that's me, so... Sorry, I'm about to cry, so I don't want that.

See you soon.

I've sacrificed a lot to come on MasterChef,

there's no doubt about that,

with having a busy business and the farm that I run.

The wife and Austin, my second-oldest boy,

have had to run the business while I'm away.

And that's a big sacrifice for them, as well as me.

So, without them, I wouldn't have been able to do this.

I just want to make my family so proud of me and...and stay

in the MasterChef kitchen as long as possible.

I don't want today to be the day.

There's no doubt about that.

The main ingredients that I'm using for the macaroon taste test

that I'm going to highlight is the coconut.

I've just got to get this element spot-on,

so I run down to the pantry and get a bottle of coconut liqueur...

Oh-hoo-hoo!

Game on now, brother. Tropical Pezza.

..and just start adding some coconut liqueur

to this coconut cream.

Everybody's friend, isn't it?

We've gone to Tropical Smoko now.

Party! Party at Pezza's house!

(WHOOPING)

Um, yeah. I'm really happy with how the elements are coming along.

Just hope this custard sets, and Pezza could be on.

Everyone's getting a little pressed for time.

You've got five minutes to go.

(CHEERING AND APPLAUSE)

GILL: This is the moment of truth.

It's time to get that creme caramel out of the oven.

I'm feeling so nervous.

I've got everyone around me, just watching me like a hawk.

It's almost like I'm back at home with my dad.

He used to watch over my shoulder and really give me so much pressure

in the kitchen.

This is a big moment for me because if these creme caramels

collapse and fall, so will my place in this competition.

It just slops slightly on one edge.

Hmm.

I have no idea what to do.

Hmm.

Looking at that clock, there's less than five minutes to go.

Back yourself.

I'm just going to back myself.

I need to put them back in the oven.

I crank up the heat, and hopefully it sets in time.

I've got no plan B right now.

This needs to work.

This choux needs to get out of the oven, ASAP.

There's so much pressure riding on this.

If this choux pastry has failed, the whole dish is done.

My entire cook has all led to this moment.

Yeah. There we go, Darrsh.

(CHEERING AND APPLAUSE)

Let's go, mate!

My choux looks fantastic.

It's crispy on the outside, beautiful golden brown.

I'm really happy, and it's just a matter of bringing it all together

at the final hurdle.

Let's go, Darrsh!

I don't want to open it yet.

There's only a few minutes to go.

The crumble is done, and it's nice and crunchy.

It's got beautiful flavours

of chocolate and the coconut going through it.

The cake's done. Nice little chocolate cake.

The creamy, silky coconut cream is done.

My elements are all done.

And I'm just hoping this...these coffee custards are going to be set.

I'm giving this custard just the last little bit.

So...

These coffee custards are the main highlight of the dish.

It all depends on it. I'm...I'm really worried.

Don't let Sweet Week come to a bitter end.

You have three minutes to go.

(CHEERING AND APPLAUSE)

Come on, Darrsh, keep going, mate!

Let's go, Pez!

Come on, Pez.

Come on, be set.

Oh, no!

Oh, they're not like I want.

They're not like I want. Has that been in the blast chiller?

Yep.

LOCHY: Careful with them, Pez.

Don't do it to me!

My coffee custard just hasn't come together,

and it's the main element of my dish,

so I have to serve this to the judges, no matter what.

They should be set better than that.

The bottom dish is going home today.

Have you got any more custard, or did you use it all?

Used it all.

I'm so stressed.

(WHISPERS) How am I going to plate that?

You can't give up.

I've got to think.

And I've just got to plate this different.

SUMEET: You've got this, Pez. You've got this.

I decide to just put the crumble all over the top of the custards,

just to hide the custards a little bit,

put three or four bits of the cake on,

and I squirt the cream in it.

It's not set, and it doesn't look pretty,

but I just hope the flavours are going to get me over the line today.

One minute to go! Good luck!

(CHEERING AND APPLAUSE)

So, I've put my creme caramels in the oven on a high heat

to try and cook and set in time.

I've left them in for as long as possible because I don't want

to have them too wobbly, but I could also overcook them.

This is the make-or-break for me.

Yes, Gill! Well done, Gill!

It's beautiful.

It sits there, just exactly as I need it to be.

But I hope the inside is perfect.

Come on, come on! Keep pushing!

I need to rush to get the rest of the elements

on that plate and done.

It all comes down to this.

JUDGES AND GANTRY: 10, nine,

eight, seven,

six, five, four,

three, two,

one!

(CHEERING AND APPLAUSE)

NAT: Well done, Gilly. It looks so good.

I was...I was really pushing it, but I backed myself,

and I think it's paid off.

And I've got to constantly remind myself

that I should be backing myself in this.

Like, there's a reason why I'm here and there's a reason why

I should still stay here.

So, yeah, I'm really proud of myself.

These are happy tears.

So close, yet so far.

Don't get me wrong, I really had a crack today,

and I've really done some different stuff

that I normally wouldn't do,

so definitely my family will be blown away.

Ah...

That's what I live for, so...

Yeah, sorry.

VOICEOVER: Get inspired by our fabulous home cooks.

Stream full episodes of MasterChef Australia now,

on 10Play.

Go, Darrsh. Go get it, brother.

You've got this.

SOFIA: Hey, Darrsh. JEAN-CHRISTOPHE: Oh, wow.

POH: Hi, Darrsh. ADRIANO: Hi, Darrsh.

Darrsh, what have you made us?

DARRSH: I've brought you a Coffee and Peanut Paris-Brest.

How did you go?

Um, I feel like today was, uh, more a battle inside me...

Yeah. ..than, um, the food, to be honest.

Um, I was really disappointed to be in round two.

Um, I think, just after the week, in particular.

It's not like I had a bad week.

You know, I've been cooking really well,

but, uh, it is frustrating when I guess the effort you put in

doesn't translate to concrete results.

Yeah.

Darrsh, we know Adriano Zumbo is one of your heroes.

Yeah.

What would it be like for you to go home on this dish?

It'd be really disappointing to go home,

um, on this dish.

I'd be lying if I said Sweet Week

plus Zumbo in the house didn't play a part

in the pressure that I'm feeling.

Yeah. Mm-hm.

Darrsh, how do you feel about being labelled 'the dessert guy'.

Oh, I don't like it, to be honest.

(LAUGHS) Really?

I guess, being labelled that, in this kitchen,

it comes with, you know, pressure to deliver.

And to be honest, if I get through today,

I'll be happy to cook a savoury dish.

POH: Thank you. ADRIANO: Thanks, Darrsh.

ANDY: Thanks, mate. Thanks very much.

SOFIA: Thanks, Darrsh. Thank you.

Is Darrsh's Paris-Brest...

..good enough, with the taste and the flavour?

This is probably the closest match, outside France,

that I've actually... Really? Yeah.

Wow.

The choux pastry is cooked perfectly.

It's crunchy - it's exactly what it should be.

The cream - oh!

You can see the thickness.

It's emulsified, it's rich - it's a delight.

I mean, I swear, I just love it.

That cream inside is just perfect.

I think the coffee is very subtle,

but it's enough subtle where it doesn't get lost

with the peanut praline... ANDY: Yep.

..that he's piped around. Yeah.

Like, it's just a match made in heaven.

He's managed to make this incredibly indulgent pastry, this dessert,

but it's airy, it's up here.

So, you can just chow down, polish off the whole thing

and not even blink.

I know that he hasn't been up on the gantry today

and won immunity, but I feel like the journey

that he's been on this week is going to make him so much stronger.

POH: Yeah.

A lot of the times, it's the things that you have to work for

that makes you the strongest.

And that's exactly what he's had to do this week.

And it's going to make him better for it.

Stamina, baby. Yeah.

Good luck, mate.

Go get 'em, Gilly. Thanks, guys.

I can't believe I plated this coffee-coconut creme caramel

after it didn't originally set.

I just hope that it's cooked perfectly.

POH: Hi, Gill.

Hi. Hi.

JEAN-CHRISTOPHE: Mmm, Gill.

What is your dish?

My dish is a Vietnamese coffee-inspired creme caramel

with a coconut cream and a sesame tuile.

A little birdie told me that even though

you're half Vietnamese and half Italian,

you don't drink coffee. No!

(LAUGHTER)

You'd think that I'd be the perfect candidate for a coffee drinker

and a coffee lover, but I actually hate it.

Wow.

Did you struggle with the challenge because of that?

Balancing I found a little bit difficult because I don't like it.

But I always go by the rule that if I don't back myself,

no-one else can and no-one else will.

Um, and I've always been a battler.

My dad taught me that from the very beginning.

He fought to the very end when he was sick, um...

Yeah.

One of the last things he said to me before he passed away

was not to be scared, not be fearful

because he wasn't going to be around anymore,

to fight our battles or to look after us

or to support us.

So, I've just taken that on board with everything that I do in life.

Thanks for sharing that, Gillian. It really means a lot to us.

We're going to taste your dish now. Thanks so much, guys.

Thanks, Gill. Thanks, Gill.

Thank you.

Thanks, mate.

The coffee flavour in the creme caramel is great.

Like, you know, she's definitely got enough balance between sweetness

and coffee and bitterness.

Um, in the actual...both the caramel on the top,

but also in the creme caramel itself.

I'm worried about the texture of the creme caramel. It's grainy.

Oh, it's just overbaked. You think it's overbaked?

Yeah. It's like all those proteins, all those things in there,

the water that...it sets when it's overcooked, they harden.

To make a creme caramel recipe is not easy,

but to introduce a coffee flavour to it is even harder.

This was a difficult dish to create in 75 minutes,

and I really admire her for that.

Go on, Pezza. Go on, mate.

Good luck.

PEZZA: This is definitely the nervous-est I've ever been

in the competition.

I think my biggest concerns is the way the dish looks,

walking it up to the judges.

This competition means something to me.

I don't want to go home, so I just hope that my flavours

get me over the line.

Hey, Pezza. Pezza.

Hey, Pez. JEAN-CHRISTOPHE: Pezza.

Hey, guys.

Pezza, from meat and veg to this.

What is it?

Uh, this is my take on Smoko.

It's a coffee custard, a coconut crumble,

a chocolate cake with a Malibu cream.

This is like a full Pezza original.

What inspired this?

I haven't seen anything from you like this before.

I think it was off, uh, the cook on the Cherry Blossom of Darren's.

I...I thought it's time to stretch myself a bit more.

Probably not the day, but it is the day, do you know what I mean?

We're up against some really stiff competition in Darrsh and Gilly,

so I'm starting to think outside of the box.

Like, there's no way I would have come in here eight weeks ago

and done this.

Like, I don't do desserts. You knew that.

And this week with Zumbo has been, like, one of the...

..probably my funnest weeks in the cook.

You're obviously doing this for yourself,

but I feel like a big part of when you get deeper and deeper

into the competition, you go straight to doing it for your family

because you've got such a tight-knit crew.

Yeah. Like, how have they been?

The support unit back home?

Oh, unreal.

To give me the opportunity, for starters...

Like, we've... I've been over it before.

We've got a business, you know?

The wife, the kids are working their guts out so I can come here

and do it.

They want me to do as good as I can.

And the missus, she's told you that she's pretty proud?

Oh, she's stoked.

She wants me home, don't get me wrong.

But... It's a long time to be away from your wife.

We're normally...never been away from each other for a couple of days

before I come on here, so...

Miss the grandkids, miss the wife, and... (VOICE QUAVERS) ..yeah.

Mate, the more we get to know you,

the more we can see where you're coming from.

There's just so many layers to you,

which I feel like we'll see more,

the longer that you're in the competition.

So, we've just got to hope that this...this dish can...

..can keep you in here.

Thanks, mate.

Great job. Thanks, Pez. See you, guys.

Pezza's intention with this dish was obviously to take everything

he's learned so far in the competition

and put it in a dish.

And he's nearly gotten there,

but his little moulds didn't quite set.

So, instead, he's got this mass of custard in the middle.

I just love that he really went out on a limb today,

and there are so many lovely elements on the plate.

My favourite thing is probably the custard.

Yes, it didn't set, but it's got the most beautiful texture,

and the flavour of the coffee is lovely and intense.

And then, the cream, the coconut cream - love it.

I love that it's got that really

high-octane coconut flavour going on.

It is delicious!

The balance between the coffee and the coconut is just perfect.

I think it was really wise to hide that coffee custard underneath,

because I know that he was freaking out

when he was scooping them out of the mould, and they just

were, like...everywhere. He was just in all sorts.

So, he got there in the end by covering it with that crumb,

which had great texture and great flavour.

I think getting that little bit of, uh, custard and a little...

mine had a little swirl of the, the gel inside.

I think it really just adds a little bit of a dimension to it.

Downfall for it - it just...it's not...

..not the greatest to look at.

You know, if he could have got that little dome sort of shape out,

that would have added, like, this beautiful finesse to this dish.

It's clear that Pezza knows flavours.

And he knows his way around a cream,

he knows his way around a crumb, and he knows his way around a cake.

And I think those elements have come together quite nicely,

given that he did have to do a pretty major pivot

to get this dessert on the plate.

I've been completely blown away.

I think you should all pat yourselves on the back

and be super, super proud because you've all pushed yourselves

to places that you've never been before,

done things that you've never done before.

You just keep pushing. That's what it's about.

You know what I mean?

Pick yourself up no matter what happens.

Well, mate, it's been an absolute pleasure having you

in the MasterChef kitchen this week.

I think everyone needs to give it up for Adriano Zumbo.

(CHEERING AND APPLAUSE)

Thanks, guys.

Right, down to business.

Darrsh,

you came close to taking out a win all week.

If there was ever a day to do it, it was today.

And that's exactly what you did.

Thanks, guys.

We think that that's one of the best desserts we've tasted

in the competition so far. Thank you.

Yeah, Darrsh!

Well done, Darrsh. You're safe.

Thanks.

Pezza.

Gill.

Both of you nailed the coffee flavour.

And both of you had executional errors.

But unfortunately one was overcooked,

and that dish was cooked by you...

..Gill.

We're so sorry, but you're going home.

OK, mate?

What we're going to miss most about you is the way you've brought

the generosity, warmth and flavours of your family to the table

of the MasterChef kitchen.

Thank you.

You have made us,

your fellow competitors...

..and I'm sure your dad so proud.

Thank you.

And we know you've made yourself so proud, too.

Thank you.

All of you guys have taught me so much.

I'm in awe of every single one of these people

and everyone that has been through these doors.

And I think I'm going to miss that the most, is that these guys

challenged me to be a better version of myself every day.

We're going to miss you too, Gill.

It's been a pleasure to watch you grow as a cook.

Thank you.

But, Gill, it's time to say goodbye.

Yeah, Gilly!

Thank you so much.

I've done a lot of things in my life, and I don't think

anything will ever top this MasterChef experience.

Thank you so much.

It's everything I could have imagined and so much more.

Nothing in my life has ever stopped me from working hard

or getting what is in reach, my dreams and my goals.

(CHEERING AND APPLAUSE)

This is just the beginning.

And I'm excited for what's in store.

(SIGHS)

VOICEOVER: This week, on MasterChef Australia...

The superstar behind RecipeTin Eats,

Nagi Maehashi!

(CHEERING AND APPLAUSE)

Hugh Allen! (CHEERING AND APPLAUSE)

..there's more excitement in the kitchen...

(SCREAMING)

..than you can poke a stick at.

Oh...my...God.

Captions by Red Bee Media