All language subtitles for Masterchef.Au.S16E35.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER: Previously
on MasterChef Australia...

Please welcome Nagi Maehashi!

..the big name
behind RecipeTin Eats...

This is unreal.

..brought a mega mystery box...

DARRSH: It feels
like there is a whole pantry

underneath this mystery box.

..but a minimal amount of time.

I'm going like the wind.

They made MasterChef-worthy dishes
in just 30 minutes.

Dinner is served.

I'm so impressed. So, so impressed.

ANDY: This dish is
a monster success.

This is going to end up
on my website.

And you're going to come
and teach me how to make it.

Yay! Thank you!

But the bottom three face
a pressure test tonight.

ALEX: Royalty through, my friend.
PEZZA: Thank you!

(CHEERING AND APPLAUSE)

SAVINDRI: I'm in this business end
of the competition

with all these amazing cooks,
and I'm starting to realise

that I'm here for a reason.

I can't be like, "Oh, no,
it's such a surprise to be here."

Actually, no, hon,

it's not a surprise,
'cause there is talent in you.

There's skill. You just need
to keep getting better.

SOFIA: Morning, all.

Morning.
Morning.
Howdy.

The longer this competition goes on,
the harder days like this become.

Our week of legends continues
with a pressure test set by a chef

who is absolutely
at the top of their game.

He's trained in Michelin-starred
restaurants across the globe,

developing his unique cooking style,

before coming home to Australia
to continue his love affair

with Aussie ingredients.

He may be young,

but what he's accomplished in his
20s has taken some chefs

a lifetime to achieve.

And to top it off,

he was recently awarded
Australia's Chef of the Year.

Oh, my God.

Please welcome
the Crown Prince of Cooking,

Executive Chef of Vue de monde,

Hugh Allen!

(CHEERING AND APPLAUSE)

This is unbelievable.

Hugh is just a freak
at what he does.

And he's a real spitter of my son.

(CHEERING AND APPLAUSE CONTINUES)

ANDY: Here he is!

JEAN-CHRISTOPHE: Fantastic!

I get excited.
HUGH: I'll take it.

Hugh, it's great to see you.
How have you been?

Good. Good. It's great to be back.
Yeah.

Living well, you know?

Just reopened the restaurant,
so it's been busy. But, yeah...

Mate, you've got quite a few
intense fans in the gantry, I think.

(CHUCKLES)

Nat, it's Hugh Allen in the flesh.

How are you feeling?
Excited to see what Hugh cooks up.

We were going to try
and act all cool! Like...

(LAUGHTER)

Hugh, without giving it away,

what have you got hiding
under that cloche?

Under the cloche is something
that is very uniquely Australian,

very iconic of Australian botanics.

But you usually don't eat it,

so an edible.

Hmm.

Josh, what do you think it could be?

PEZZA: Ah, I've got no idea.

I'm just blown away.
You look like my son.

And it's blowing me away.

And what you've done, like,

you've got such a great knowledge
of food and...

Thanks, man.

I'm really excited
to see what you've got

and have a crack at it,

'cause I'm just an old country boy,
mate, so, um...

Well, this might work
in your favour, then.

Oh, will it?

Well, shall we see what it is?

Uh-huh.
Definitely.

Alright, guys,
so today you'll be making my...

..banksia pod.

That is mind-blowing.

Oh, my...

Oh, wow!

Oh, my God.

It looks so real.

PEZZA: I'm just blown away.

It just looks like they've just
picked something from a tree

and put it there. I'm amazed.

It's so real-life,
but it's all edible.

Righto, come on, have a look.

I know you're
probably wigging out right now.

ALEX: Oh, my...
SAV: That's stunning.

What in the world...?
Is the stick also edible?

Everything is edible.
SOFIA: Except the plate.

Love it.
Tell us about the dish, Hugh.

Alright, so there's
a few parts to it.

So, the stick, which we'll
put there, and then the pod.

So, the pod...

ALEX: What?!
SAV: Oh, my God!

(GROANS)

Yeah, so on the outside, we have
a macadamia and wattleseed mousse,

and then a gel made from espresso.

And then on the bottom, we have
a chocolate and macadamia base.

And then obviously the airbrushing
on the outside - that's the pod.

Then we have the leaf.
So, the leaf is a classic tuille.

What's the stem?

So, the stem is
a bit of a tricky component.

So, it's not just chocolate inside.
There's a...

There's a layer of caramel.
What?!

Alright, have a taste.

That is so tasty!

Yum.
It's absolutely stunning.

The macadamia in that mousse
is so, like, light.

And macadamia is quite an oily nut.

And you've got this, like, coffee,
and it's not too strong.

Then you've got the caramel in it.

There's just
too many things going on!

It's absolutely stunning.

I've never tasted
anything like that.

VOICEOVER: This man's
a genius, honestly.

Let's just make him Sir Hugh Allen
at this point,

because I don't think anybody
in their wildest dreams

could produce a plate of food
like that ever.

If you were to think
of a couple of pressure points -

the pod itself -
is that difficult to de-mould?

Because I assume
the mould is quite intricate.

Yes, it is.

I think the key thing
for the mould -

it has to be completely frozen.

If you try to de-mould
and it's not completely frozen,

you basically can't de-mould it.

The stem,
surely that's got to be one.

The stem is definitely a key point.

It's all about looking realistic,
right?

And make it look
as leafy and natural as possible.

Who in their right mind has made
anything like this before?

Like, who even is he?

Normal people don't do this.
You know what normal people do?

We eat ice-cream out of tubs.
That's what we do.

Sometimes I might quenelle it,
just for the practice.

Righto, we're giving you a total
of three and a half hours...

Whoa.

..to create Hugh's banksia pod.

Whoever's dish looks and tastes
the least like Hugh's,

they'll be going home.

Right, mate.
You want to kick them off?

Alright, guys. Your time starts now.

(CHEERING FROM GANTRY)

Three and a half hours
for 100 steps.

That's just wild.

PEZZA: The banksia just looks
so real-life.

That's the hardest thing.

So, look, just got to be
pumped today and get into it

and just sort of work my way
through it.

SUMEET: Good one, Pez.

First thing - we've got to get on
to this espresso gel.

It's just that tiny little bit

through the middle
of Hugh's dessert,

and it's got to be smooth,
but it's got to be set well,

and it's just got to be perfect.

Inspiring me today is
definitely the wife and the kids.

I was pretty flat yesterday
after being in the bottom three.

Went home and called the wife
and the kids

and sort of had a bit of a chat,

and they've said, "Look, Dad,
you get one shot at this."

You've got it, Pezza.

You know, "You've got
a chance to win this."

And it's given me
that fire in my belly.

I'm not going home today.

I've got more to prove,
and I want to come out on top.

I'm going to get this done.

Good work. That's it, Pez.
That's good.

I'm doing it for the family.
There's no doubt about that.

That's how I roll.

Jan and the kids at home,
and Mum and Dad and Nan,

this is all for you guys.

Nice, Pez.

I'm working on the first element,
which is the espresso gel.

So I'm just letting this gel
and mixture come up to 95 degrees,

as the recipe says,
and then I can get my espresso in.

That gelatine component
is very, very crucial.

It's very crucial
that it's rehydrated properly,

and it's crucial that it gets put
into a hot enough liquid

and then cooked again
to the proper temperature

to make sure it actually emulsifies
and activates the gelatine.

The gel is getting done.

DARRSH: Here we go, Alex. Come on.
NAT: Work smart.

The espresso gel that I'm working on
needs to emulate Hugh's.

And his was, like, smooth.

It's so important
to have this element perfect,

because it's the centre
of this whole dessert.

It's what gives the dessert
the kind of punch that it needs.

Start getting things done, Al.

So, I've got water and honey
on the stove, and I've also got

my gellan gum in there,

which essentially is
the gellifying agent,

but I'm noticing
that the gel is starting to clump.

What are you looking for, Alex?

It's not, um, incorporating.

You know?

I'm feeling quite stressed
right now.

This is the first element
of so many elements.

And if I can't get this right,

it's going to set me up
for disaster.

(SIGHS HEAVILY)

I'm working on my espresso gel,

but I'm noticing that the gel
is starting to clump.

The gellan gum seems to have started
to coagulate on itself,

and it's...it's just not
the way it should be.

Just needs to strain it out.

I'm feeling quite stressed right now

because this is only step one of 100
and it's not playing game.

I'm thinking, "How can I fix this?"

If I put it back on the heat,
maybe I can whisk the clumps out

and it'll kind of liquefy again.

So I'm just going to give it a go
and just hope for the best.

Yeah, Pez, good stuff.
Pez, good stuff.

Go, Savi, take your time.

SAVINDRI: My espresso gel is done.

I'm happy with it.

It needs to go into
the blast chiller to set.

Nice, Savi, keep moving.

MIMI: It's good, Pez, it's good!

Time is of the essence.

So I'm starting on my next
two elements at the same time.

Macadamia biscuit base
and the macadamia mousse,

which makes the entire banksia pod.

Good work, Sav.

OK, gang.
30 down and three hours to go.

ANDY: Come on, let's go.
(APPLAUSE)

MIMI: Keep that pace up.

Just got the macadamia base
in the oven.

And now I'll start
the macadamia mousse bloom gelatine.

That's a beauty.

Yeah, yeah,
just soak in the gelatine.

What I remember about Hugh's
macadamia mousse

is it was so smooth
and silky and indulgent,

you just wanted to go back for more.

Getting the mousses so smooth
and airy and beautiful

for the banksia cone,
that's going to be the art, I think.

Wattleseed, that's what I got there.

And very fine.
I don't want to get a grainy mousse

and I've just got to make sure
everything's incorporated.

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

Pezza's not going home, not today.

Alex has fallen behind.

Pezza and Sav,
they're already moving on.

Keep pushing, Sav! Doing great.

Alex is still on her gel.

Just needs to work faster, man!

I'm still working on
the coffee espresso gel.

And it's clumpy.

But I've wasted too much time
here already.

I've just got to move on.

Oh. Oh, dear.

I'm piping out my espresso gel
into these little logs

and it just doesn't look right.

But what's important
is completing this whole dish.

And if I don't get that in
the blast chiller to set...

Nice, mate. Nice work.

..I don't have a complete dish.

In the freezer she goes.

And now it's time to start
on my macadamia base.

12g.

Let's start getting things done, Al.

Pezza.
How're you going, mate?

You tasted the dish.
You saw the dish.

There was one element
that you're like,

"God, I wish that was not there."

Look, I didn't want to tackle
any of them, mate.

I wanted to be sitting up there.

But the life is that I'm not,
and I'm into it.

So, um... Yeah, I think
they were all very difficult.

I actually don't think each element
is that crazy difficult.

It's just all about, like,
working methodically,

doing each step right.

If you're, you know,
making the mousse,

you've got to make sure that,
you know,

you don't over-whisk the cream
so it splits.

But, like, if each component,
you just do properly

and then assemble it,
you'll be fine.

That's why you're the best chef
in Australia at the moment.

So, to just cook for you, man,
is a privilege.

Oh, thanks so much, man.
I'm loving it.

Multi-task, mate. Come on.

SAVINDRI: I'm working on
my macadamia base

and the macadamia mousse
at the same time.

The mousse is coming together,
looking nice and fluffy,

which is what you want.

I need to get
the macadamia base baked.

Good stuff, Sav!
Come on, Savi, you got this!

And I suddenly remember that

the mousse is still going
in my mixer...

..and my heart drops.

Oh, no. Split my cream, didn't I?

The cream is split.

Oh, no.

Yeah.

I split my cream
'cause I took my eye off of it.

I do not have time to redo this.

I'm very, very, very stressed.

I don't know what I'm going to do.

Sav...
Yeah.

What's that?

Uh, it's supposed to be
my macadamia mousse.

It looks split.
It is split.

So I'm trying to rescue it now,
so...

What are you gonna do?

Well, I'm trying to re-homogenise
the fats into it

because I can't remake
more macadamia puree.

I don't have time.
Is it cold?

Yeah, I'm going to get it cold,

and then I'm going
to try rewhipping it.

Yeah.
Yeah.
Oh.

So I'm going to get it
in the freezer now

and I'm going to try...
Do you have enough...?

Like, let's say
you can't get it back.

Do you have enough ingredients
to remake it?

I have enough ingredients
to remake it. I...

Don't know if you have the time.

Yeah, I just don't have the time,
so I need to...

Come on.
Yeah.

Go, Sav, you've got this!

If you want to impress Hugh Allan,
you have to pick up the pace.

Two hours left.

(THEY SHOUT ENCOURAGEMENT)

Keep pushing the pace!

Push that pace, guys.

Go on, Pez!

Go on, Crispy!

The macadamia nut base is done.

And now I need to get onto
my macadamia mousse.

Falling behind a bit.
So you just keep, keep the pace up.

But, because I'm so far behind
in this cook,

I am feeling so rushed right now.

Oh, I'll whisk it.

I am in a frazzle. Absolute.
I'm definitely behind.

Um, my station's a mess,

but I've got to complete this
somehow,

and I've just got to keep
chugging along.

Use your instincts, Alex.
Come on. You've got this.

Come on. You've got this.

You can do it. You can do it.

Oh, that, chef, that's yummy.

I've finished the macadamia mousse.

And it looks so good
and so luscious and silky.

DARRSH: Pez's mousse
looked the best.

Yeah. For sure.

I'm really happy.
The macadamia base is cool.

Time to get on to this pod.
Let's make it.

"Start with the mould closest
to you,

"skipping ones in between."

Squeezing this macadamia mousse
into these moulds.

These moulds are weird.
They really are.

There's little knobs of silicone
everywhere.

The espresso gel, it's solid.

And I push that into the mould

and then finish with
that macadamia base biscuit.

It's time to bung them
in the blast freezer.

And I'm really stoked.
Yes, Pez!

That needs to freeze quite solidly
so we can get it out of the mould.

And also we're going to need
the time to paint it.

Pezza will give you
the prettiest pine cone

this kitchen has ever seen,

probably except for the one
that was up the front this morning.

SAVINDRI: So, my macadamia mousse,
which makes the entire banksia pod,

is completely split.

Savi! You overwhipped it.

And I'm still trying to fix it.

The entire pod is contingent
on this mousse.

I need macadamia mousse.

No, it's not coming together.
It's not working.

I don't actually know
what's going to bring it
back together, to be honest.

And that thing
ain't coming back, baby.

It's dead.

The entire pod is contingent
on this mousse.

No, it's not coming together.

If I don't redo it,

then I'm not going to have
a dessert in the first place.

Don't actually know

what's going to bring it back
together, to be honest.

And that thing ain't coming back,
baby. It's dead.

It's a zombie, basically.

So I have to make my mousse
for the second time,

and I need to run at lightning speed
to get it done.

Redoing this entire mousse
all over again.

And, yeah, I'm just stressed.

HARRY: Come on, Sav,
you've got this!

NAT: Good job, Savi!
Sav, pick up that pace.

Sav, now she's completely back
to square one.

Making her mousse again,

which means she's in
a lot of trouble.

She's in a lot of trouble.

Keep pushing, Pez.

I'm moving on to
the wattleseed caramel.

You're working at a great pace.
Keep pushing.

Hugh's wattleseed caramel
was so intense

with that wattleseed flavour.

This is going to be
a really critical one.

So I've just got to make sure
that it's infused so beautifully

through this caramel.

"Strain hot mixture
through fine strainer.

"Ensure liquid is scraped
through carefully."

Love your work, Pezza.

SUMEET: You're doing so great.

I've got to nail it.

NAT: Come on, Savi!

DARRSH: Keep pushing, Sav!

She's so behind.

Good, Alex. Here we go.

This is it. This is your moment.

I'm really feeling like I'm slowly
getting on top of these things.

Espresso gel, coffee mousse.

I've got coffee gel insert

and my macadamia mousse ready to go.

There you go. Nice, Al!

The macadamia base
is out of the oven.

And now I need to get my banksia
filled and into the chiller.

Part macadamia mousse
into three cavities.

Good job, Crispy.
Looking beautiful.

Good job, Alex. Good job, mate.

She's back, baby.

Work fast, you don't want it
to melt.

DARRSH: That's it. Nice.
Beautiful. Beautiful.

Nice, Al. Let's get it nice
and flattened in the freezer.

You got it, mate.
I'm feeling really relieved.

That was the biggest component
of this whole dish.

In the freezer. In the freezer.
Go, go, go, go, go!

Yeah. Alex.

(CHEERING)

The next step is
my wattleseed caramel.

I'm definitely feeling like the rest
of this race is achievable.

Looks great, Alex.

Just keep watching
the caramel, Alex!

I'm really, really moving fast.
It's just game on.

NAT: Pez, you're a legend.

Keep going.
Caramel looks good.

Tastes yummy, so I'm really happy.

The wattleseed caramel
is just a beautiful colour.

I'm so proud of it.

And it's all come together.

Time to put that to the side

and get on with tempering chocolate.

Really good job, mate.

I'm working on this caramel-filled
chocolate stamp.

Is that already tempered?
Yep.

(WHISPERS) I can smell caramel.

The next step is to pipe
a little bit of caramel

on the sheet of the baking paper.

Come on, Pezza.

Now it's time to go down
and get me science goggles on

and have a bit of a play
with some liquid nitrogen.

I don't know what I'm doing,
Jean-Christophe.

Keep going. Keep going.
You're doing well.

Look, this is all new to me.

It says, "Put the caramel
into the liquid nitrogen

"and give it about eight seconds
before I pull it out."

I get it out, drop it straight
into the chocolate.

Pezza's one he just did is great.
It's the right thickness.

The chocolate's going around

and it's starting
to just build itself up.

You know, it's looking
just like Hugh's.

I'm going with that one.

I grabbed the scourer.

I just give it a nice little polish
so it looks like it's bark

on the outside, and I'm really happy
with how it looks.

Oh, nice, Pez!

I know the flavour of the caramel
is beautiful.

The chocolate's tempered well.

NAT: Good stuff, Pez.
Gentle, gentle.

Time to put that to the side

and get onto
these nice little leaf tuiles.

I'm really excited about
having a play with these.

LOCHY: Keep pushing, Sav.
Come on, you've got to do it fast.

Got a lot of fight in you, Sav.
Keep using it.

You've got it in you.

Go on, Lexi.
You're doing great, Lexi.

ALEX: I'm onto the chocolate stem.
Oh, my goodness.

And to make it even better, right,
I'm using liquid nitrogen,

which I've never used before
in my life.

So, very cool
Heston Blumenthal moment,

like, another bucket-list experience
ticked off the list.

And now I've got to move on
to my tuile mix.

Add in all the ingredients. OK.

Tuiles by nature
need to be super thin and crisp,

and Hugh's tuiles
were very delicate,

so it's really important
I get this right.

SUMEET: Good work, Alex.
Push, push, push.

But I also have no time to waste.

You can do it!

Do I just scrape these?
Yeah. Yeah, yeah.

Smooth?
Yeah.

I'm working on
these nice little leaf tuiles.

And I've never done a tuile before.
Deep breath.

Steady those hands and breathe.

You wouldn't think
a butcher boy from Tassie

would be making tuiles
to look like real leaves.

Like, that's not me.

That's... It wasn't me. It is now.

Good stuff, Pez. Look at you!

It's unbelievable.
It's awesome.

I actually cannot believe that
I'm watching this right now.

My little tuile leaves
look fantastic.

I'm stoked.

Time to chuck them in that oven
and let's get 'em cooked.

They need six minutes.

ALEX: I get my tuiles
out of the oven

and they look a little soft.

But I need to keep going.

I'm working like
an absolute weapon right now.

It's just like speed, speed,
speed, faster, even.

Just foot on the accelerator.
Off we go.

Fast, fast, fast. Let's go.

Curves upwards.

LOCHY: Work quick with these, Alex.

Pezza, just keep moving
at the same pace.

You're doing amazing.

Time to get the tuiles
out of the oven.

And these are lookin' Mickey Mouse.

Just nice and crispy.

I'm really, really stoked.

Sav, Alex, Pezza,
keep going, please.

One hour to go
before you finish your dish.

Allez, allez!

(CHEERING AND APPLAUSE)

DARRSH: Yeah, Alex.
Oh, yeah.

Look at that.

May as well paint
your whole arm, darl.

She looks like the Incredible Hulk.

HARRY: Keep pushing, Sav.
You've got it in you. Keep going.

The second batch of the mousse
has not split, thank God.

I've got my coffee-gel insert.

I've got my macadamia base.

Everything's there.

I just need to pipe this
into these really intricate moulds,

get it built,
get it in the blast chiller.

HARRY: Come on, Sav!
NAT: Come on, Sav, you've got this!

Come on!
LOCHY: Come on, Sav!

What happens if those pods
aren't frozen?

Yep.
That's... They just don't come out.

This banksia pod needs enough time
to set in the freezer.

I don't know if I've got
enough time, to be honest.

NAT: Come on, Savi,
you need those in the chiller.

I...I know you think
that I say this all the time,

but you have to get that thing in
in the next 60 seconds.

Yep.

Come on, Sav, you can't give up.
Come on.

Alright. Go, go, go!
(CHEERING)

Thanks, Andy.

Alright. What do I need to do next?

I'm very stressed.

I don't know if the banksia
is going to be set.

I don't know if I'm going
to be able to paint it.

Come on, Sav.
You really need to keep going, girl.

I'm just incredibly stressed

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

The banksia pod is finally
in the freezer.

It's chilling.

My fingers, toes, legs, eyes...
Everything's crossed at this point.

I don't have time
to worry about it now, it's done.

I have to move on
to my wattleseed caramel.

You can do it. Go, Sav!

I'm making this wattleseed caramel
like my rent is due...

..because I am running on instinct
at this point.

I don't know if I'm going to get
everything done, to be honest.

Come on, Sav, you can't give up.
Come on.

Oh, he's about to unmould.

PEZZA: Time to get this banksia pod
out of the mould.

I'm nervous.
This is the moment of truth.

Take your time, Pez.

It's really daunting.

You've got a lot
of little delicate parts.

Come on, come on, come on,
come on, come on, come on.

Gently. Gentle, gentle.
Take your time.

Flip it if you need.

Take your time.

These are going to come out.

How am I going to get this
on the plate?

I'm trying, boys and girls.

Really hard.

Gentle, gentle, gentle, gentle.

Yeah. Come on, Pez. You've got this.

Gentle.

Gentle, gentle.

(CHEERING)

Pez has got his banksia out,
the legend.

I am just praying
to the banksia pod heavens

that this is going to come out
in one piece.

How do you do this?

LOCHY: Careful, Alex.

Yeah, be careful.

Slowly out of the mould.

Handle with care.
Just take a little bit of work.

Gentle, Alex.
Just be gentle.

Now from the other side, mate.

Just pop it out.

SUMEET: Good stuff, Lexi.
Keep going.

That's it, Alex.
Yeah, speedy. Let's go.

Alex! Woo! (APPLAUDS)

There you go!

The Banksia pod looks great.

I'm super stoked.
It's all in one piece.

Heads up, crew.
You've only got 30 minutes left!

(CHEERING AND APPLAUSE)

SAVINDRI: I've finished the caramel
and now I'm trying

to temper this chocolate.

I'm so overwhelmed.

I am just running on fumes now.

Tempering chocolate for the stem.
Yep.

How are you feeling?
Stressed.

OK.

But there just has to be
some part of you that just

gives it one last push.

Do not give up. Come on, Sav.
You've got this.

I have to keep pushing.

I can't let this be my last cook.

Come on, Sav! Come on!
Let's go! You've got this, Sav!

OTHERS: Come on, Sav!

PEZZA: It's time to get on
to spraying this banksia pod.

I know that a lot of this dish
is going to come down to how

it looks, this banksia pod
has got to look real-life.

That's going to be the main aim
of this plate.

Right, that looks great. It's
doing...you're doing really well.

No, man, I'm not a spray man.
I'm a butcher.

Well...
(JOKES INDISTINCTLY)

..you don't look like a butcher at
the moment. You look like an artist.

Thanks, brother.
Let's put this bad boy together.

From memory, Hugh's banksia pod
just looked like the real deal.

Really natural, organic, subtle,
earthy colours.

My paint job is looking a bit stark.

It looks a bit like a bushfire,
but, hey, you know, it's nature.

And he said it was
up to interpretation.

So, this is
my abstract interpretation

of Hugh Allen's Banksia pod.

ANDY: Did you get it done?

SAVINDRI: Just got one stem.
I need my scourer.

Yeah, that's all you need.

Keep pushing, Sav. Going great.

The leaves, they are coming
out of the oven.

I am using the heat gun, trying
to get them to a bit of a curve.

These are not curving, and
there's nothing I can do about it.

But, you know, it's not working.

I don't have time, so I just
have to commit to flat 2D leaves.

Sorry, Hugh.

You have 10 minutes to go!

(CHEERING AND APPLAUSE)

LOCHY: Oh, my God, look at her. Man.

Alright, hustle, Sav. Come on.

So she's got stem, she's got leaves.

And the pods in that thing.

SAVINDRI: EI need to get
that stupid banksia pod out.

I'm really worried
because I don't know

if it's actually going to be frozen
enough to pop out of the mould.

OK. I don't know how
this is going to come out.

The top surface looks set,
but that doesn't mean anything

because I can't see what's going on
inside that mould.

They might be getting soup.

JEAN-CHRISTOPHE:
She still has the chance.

She's giving it a crack.

Come on, Sav. Gentle, gentle.
Gentle, gentle.

Come on, come on, come on,
come on, come on!

(CHEERING AND APPLAUSE)

Come on, Savvy!

(SIGHS)

Go on, Savi,
LOCHY: Come on, Sav.

You've got to keep pushing.

I'm just like, "Oh, my God!"
But I don't have time now.

I have to run to the spraying booth
and somehow make it

look like a Banksia pod.

Come on, guys!
Three minutes left to go!

(CHEERING)
Please! Get going!

PEZZA: I'm starting to put
this plate together.

Let's make it look
as pretty as we can.

ANDY: Make it look nice, mate.

It looks so real-life.

And I know, back home,
my family's going to be so proud

when they watch this.

Plating up, I'm really delicately
putting my banksia pod

onto the plate.

HARRY: That's it, Alex,
finish it off.

Then I've started arranging my
tuiles on top of the chocolate stem.

It looks really, really good.

SUMEET: Good work, Alex.
Well done, Alex.

Nice one, mate.

It looks beautiful.

One minute to go!

Come on, Savi, let's go!

(CHEERING)

Good one. Good one, Sav! Good one.

Come on, let's get those leaves on,
Sav. Come on!

You can do it. You can do it.
Come on.

Here we go!

10...

JUDGES AND GANTRY: Nine, eight,

seven, six,

five, four,

three, two,

one!
Bravo!

(CHEERING AND APPLAUSE)
Absolutely bravo!

Unbelievable.

(SOBS)

(SIGHS)

VOICEOVER: Missed an episode
of MasterChef?

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the latest culinary action.

Enjoy another serving
or savour past seasons at:

Good luck, Pezza.
Go, Pez.

I am proud, and I'm happy
to show it to the judges.

ANDY: Here he is.

Pezza.

The butcher himself.

Let's see what they think of it.

There's a monster smile
on that face, mate.

I'm stoked with today, I really am.

I love these pressure tests.

Look, it's not perfect.
We know that.

It doesn't look like yours,

but I just loved mucking around
with them little tuiles,

getting the curl -
that just came together,

and that was cool.

It really was.

'Cause you came in with
a totally different frame of mind

than when you left
the kitchen yesterday.

Oh, yeah. Look, I was really
down on myself,

and I hate getting like that.

So, I went home and had a talk
to the young fella

and FaceTimed the fam,
and I felt good today.

So that shows on a plate -
when I feel good, I cook good.

Righto, get out of here.
Thanks, guys. Appreciate it.

Thanks, Josh.
Well done, mate.

Shall we tuck in?

Let's cut into it.
OK. Alright.

It's pretty good.
It's pretty good.

I'm pretty impressed with Pezza.

Start with the banksia pod itself.

Like, the cross section was dynamite.

That espresso gel just
kind of oozing out looks so spot-on.

And flavour-wise, I think
he did a great job, as well.

The leaves were probably,
you know...they were pretty spot-on.

Pretty close to yours, Hugh.

Yeah. So I loved, like,
the majority of the dish.

Like, I think every component...
Like, his mousses were good.

They were a good consistency.
They were flavoured well.

The coffee gel had a beautiful
consistency when it was cut.

Besides, like, the stem
being too thick,

we'll call it a branch,
and it's all good.

Just that waft of, like, coffee
and wattleseeds

was just so fragrant.

I'm just going to go
to the textures.

I thought he did such
a brilliant job.

Everything is so
melt-in-your-mouth.

All the layers that should
have been there, in the way

that we ate yours, was there.

Yeah.
The macadamia mousse, superb.

It's very rich. There is no
air inside, which is fantastic.

I'm so chuffed for Pezza.
Yeah.

Because he's done such
a great job here.

It's really incredible.

Here she is.
Crispy.

Hello.
Hey, Crispy.

What a wild ride.

Alex, wow!

I don't know how. (LAUGHS)

How are you feeling?

I'm feeling proud and relieved,

and just like...I can do anything
I put my mind to.

I'd hate it to be my last moment.

But if it is, then...

..I did that.

Well, Alex, we're going
to taste your dish.

Enjoy. Thanks, guys.

Righto.
The all-important cross section.

Uh...

..that coffee gel looks like
a tiny, little flat line

rather than a cylindrical centre.

The chocolate
was perfectly tempered,

caramel was lovely and silky.

But then, we cut into the pod,
and there's definitely a few issues.

I got very little, like, next to none
of the espresso gel,

and my biggest flaw is the gelatine.

Like, it's bloomed, but it hasn't
been dissolved throughout.

Dissolving the gelatine
in whatever you're making

is a technique problem.
Yeah.

HUGH: A big one. Like, the tuile
is not cooked. Like, I can bend it.

It's not even...

Like, I think it's underbaked.

And it's been over...over sprayed,
as well.

I was hoping to give
a lot more positive points.

But I'm afraid I can't because...

..it looks like
it's missing refinement.

SOFIA: When you've got
these little technical flaws

that wouldn't stand up
in the Vue de monde kitchen,

it's a really big deal.

So, we really do need to drill down
into each component.

And when we do that
with Alex's dish,

I think it leaves her
extremely vulnerable.

SAVINDRI: That was
a stressful cook for me.

Hey, Sav.
Hello.

Hi, Sav.

I'm worried because my dish
does not look like Hugh's.

And this could send me home.

Sav! What a roller-coaster.

You're telling me.
That was so intense to watch.

I can only imagine
what it felt like.

I actually didn't think I was...

..anything was going to end up
on the plate, to be honest.

I just don't remember
the last 10 minutes of that cook.

You had
a Poh out-of-body experience.

Yeah, it wasn't even out-of-body.

I think I just sunk deep
into the depths of some abyss and...

It was an inner-body experience.
It was!

Sort of just deep in there.
It just went, like,

super internalised.

Um, I laugh about it now,
but I actually don't know

how that happened.

We'll taste your dish. Thank you.
Thank you.

Well done, Sav.
Thanks, chef.

The banksia pod isn't
an exact replica of the mould,

probably because
it wasn't frozen enough.

There is that damage, and it's such
a delicate thing to pull out.

Well, I think...

I can't believe, actually,
there was a dish, to be honest.

All the flavours are there.

Like, you can taste the macadamia,
you can taste the wattleseed,

you can taste the coffee.

But for me, it tastes
a little diluted. I don't know.

I think that's the macadamia.
It's not as strong

as...as mine was in flavour.

But they're all...the flavours
are there.

POH: The stem was very well done.

I thought the caramel was beautiful,
the chocolate was tempered,

and I think it was
a really nice shape.

It was nice and straight.

The leaves, although that she didn't
get time to curl them

or put a little vein
down the centre,

they were really nice and thin,

very much like yours, Hugh.

What I like very much
is the espresso jelly.

I think that was actually
very nailed on perfectly.

I think what she's achieved
is a good effort,

under pressure, especially.

That was one heck of a challenge.

Hugh, how do you think they did?

Pretty amazing, to be honest.

It definitely wasn't an easy cook.

Everyone got the stems,
everyone got the leaves,

everyone got the banksia pods.

So, overall, I think it was
an incredible job, all round.

Well, it's been a pleasure.

Give it up for Hugh Allen,
everybody.

(CHEERING AND APPLAUSE)

Firstly, there was one of you

that got your banksia
near-perfect to Hugh's.

From the flavours to the textures,

pod, the leaves, they were all
practically on the money.

Who would have thought?

The Tassie Butcher strikes again!

(CHEERING AND APPLAUSE)

Right.

Alex. Sav.

This is so hard.

It's hard because we know how good
each of you actually are.

But today, one of you,

you just missed the mark.

The cook going home brought us
a pretty plate of food...

..but it just didn't
look like Hugh's.

The leaves were under-baked.

The espresso gel was barely there.

And there were lumps of gelatine
in the mousse.

Unfortunately, that is just too many
errors to save you today.

Alex, I'm so sorry,

but you're going home.

Alex, how are you feeling?

Look, I'm really proud of myself

for getting this far
in the competition.

It's a huge, huge achievement.

And you guys have all
done such an awesome job

to get this far.

Um, I'm stoked for us all,
and it's been a true blessing

to be able to cook for you,

receive your feedback
and grow from that.

So, I'm going to take a whole lot
of good stuff from here.

I want to thank you guys for that.

We are really going to miss
our little Viking.

Alex, I'm sorry,
but it's time to say goodbye.

Come on, Crispy.

So proud of the way
you handled yourself.

Oh, thank you. Appreciate it.
Thanks, mate.

Food is my biggest true love
in the whole world.

There is definitely a whole future
based on food for me.

I just know it, and I'm going to
make that happen for me, for sure.

(CHEERING AND APPLAUSE)

(SCREAMING, LAUGHTER)

VOICEOVER: Tomorrow night,
on MasterChef Australia...

This is a surprise elimination.

Oh, gee.

That throws a spanner in the works.

..they're cooking for their survival.

It's no good playing it safe
in here anymore.

And whoever makes it through

wins the trip of a lifetime.

Pack your bags.

We're going to Hong Kong!

Captions by Red Bee Media