Original subtitles

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)

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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