All language subtitles for Masterchef.Au.S16E43.720p.WEB-DL.AAC2.0.H.264-WH

ANNOUNCER: Previously
on MasterChef Australia...

It was not your average mystery box.

This is the everything box.

ANDY: Yeah!

SOFIA: You can cook
absolutely anything...

..so long as you use everything.

The pressure was intense...

I feel like this is
some next-level creation.

That's where we're at now.
We want next-level creations.

..to put up spectacular dishes.

JEAN-CHRISTOPHE: You've managed
to create a symphony

by using nine different instruments,
and you've done that so well.

It's brilliant.

ANDY: If you keep cooking like this,

you may just end up
lifting that trophy.

And that's the ultimate prize.

And the bottom three face
a right royal pressure test tonight.

DARRSH: Good luck.
HARRY: Good luck.

SAV: Love you, but gonna fight you.
Oh, yeah.

Going to war.

At this stage of the competition,
it's such a mental game,

and my mindset is look forward,

because if you survive today,
you're in top five,

so failure is not an option.

Let's do this.

(CHEERING AND APPLAUSE)

I've been in pressure tests before.

So, walking
into the kitchen today...

..purely just focused
on getting through,

making it to finals week
and holding up that trophy.

You stand like gladiators
walking into the Colosseum.

(THEY CHUCKLE)

Everyone, take a deep breath.

I'm taking one with you.

There's a lot at stake today.

This is the cook that will determine

MasterChef top five 2024.

(EXHALES FORCEFULLY)

Sav, you might have one up
on the boys

in terms of being
in two pressure tests,

but one of them sent you home.

That is right here.

It is burning in me,
and they don't have that.

I love these boys dearly,

but I'm going
to kick their arses today.

(LAUGHTER)
Whoa!

OK, let's get this show
on the road.

This pressure test has been set
by a French legend.

This legend was trained
by Chef Of The Century

and titleholder of
the most Michelin stars of all time.

Oh!

The Joel Robuchon.

Wow.

And now he lives Down Under,

with incredibly successful bistros
in both Melbourne and Perth.

He's one of Australia's favourites.

Please welcome...

..Guillaume Brahimi.

(CHEERING AND APPLAUSE)

So excited
to see Chef Guillaume Brahimi.

ANDY: Yeah, Guillaume!

I have nothing
but deep respect for him.

Welcome, mate!
SOFIA: Salut!

But...

Wow.

..it is one of the fanciest cloches
that we've seen here,

so I know we are in for a ride.

Now we have two Frenchmen
in the building.

(SINGS IN FRENCH)

(SPEAKS IN FRENCH)

(LAUGHS)

Did one of you just say "my love"
and one of you say "my friend"?

Oui! Oui! Oui! That's what we do
in France, we kiss!

We kiss and we cook and...

Guillaume, without giving
too much away,

what have you got under that cloche?

It's a dish who was made
for the King of France.

How long have you
been making this one for?

About 10 years.

Great!

Made for a king
and takes a decade to perfect.

Simple.

I love this dish so much
that it's going to be available

at my restaurant at Bistro Guillaume
at Crown Melbourne and Perth

for a very limited time.

Today, you will be making my...

(STUNNED GASPS)

Oh!

What?

..royale of peas
with a jus of crab...

..tarragon mayonnaise,

caviar,

and fried mussel.

Oh, my God.

Just looks like poetry on a plate.

Oh, the colour.

ANDY: Oh! Stop it!

Oh, yeah.

SOFIA: It's like a moat.
It's so perfect.

JEAN-CHRISTOPHE:
And it smells lovely.

SAV: What?!

So, very important -
try the consomme first

so give you a very clear idea
of what you look for.

Try the royale.

But after that, make sure you have
the caviar and the mud crab.

DARRSH: Every element on the plate
has a purpose,

even the peas around the outside.

They add texture.

Because you've got the royale,
which is really smooth,

you've got the crab
which is smooth,

then you've got
the pops of caviar...

HARRY: So yum.

..you've got the crispiness
from the mussels.

It's such a well-balanced dish
in both flavour and texture.

So, Guillaume, it looks delicious,

but I'm guessing there are a bunch
of pressure points in the dish.

What are they?

Yes, Andy, there are so many of them.

Uh, the first is
to make the royale perfect.

So, no air bubble in your royale,
in your custard.

After that, the crab.

It's a jus of crab, eh?

So, mud crab and blue swimmer
for your stock consomme.

Very important
when you make your stock -

when you cook it, you want
the colour of the blue swimmer,

who will give you the colour
of your consomme.

You see how clear it is?
And that's how you want it, huh?

So be careful.

The clarification will not change
the taste of your consomme,

but it will change the look of it.

It's like a filter.
It's a filter.

I'll go one more just to make sure.

Did you guys get any?
Harry's had a lot.

(LAUGHTER)
If you sold this in, like, poppers,

like juice boxes, I'd buy, like,
a fridge full of them.

Expensive popper, bro.

This is a very special consomme, huh?
Yeah.

The consomme, in my opinion,
is the biggest part of this dish.

It's liquid gold.

It's the best seafood stock
that I've ever tasted.

At the end, the peeling of the peas.

I know. I know, it's...

There's nothing exciting
of eating a pea shell.

SAV: Oh, great.
That's a lot of peas on that plate.

I feel like these peas
are going to break us.

And, uh, voila.

Today, you'll be making...

..not just one perfect plate...

..but five.

(GASPING)
Oh, OK. Of course.

Five that need to look and taste
identical to Guillaume's.

(CONTESTANTS EXCLAIM)

I'm broken now, I mean...!

Five dishes.

Those peas around the outside.

I know that they're going
to take a long time.

Today's gonna be
a tough day at the office.

Righto.

We're giving you four hours.

You'll have everything that you need
to recreate Guillaume's dish

at your benches.

But remember, all five plates -

they need to be identical.

Whoever's dishes look and taste
the least like Guillaume's,

they'll be going home.

Guillaume, over to you, mate.
Do you want to kick it off?

And your time starts...

..now.
Go!

(CHEERING AND APPLAUSE)

This dish truly is

one of the best damn things
I've put in my mouth.

It is so good.

First thing I do on my bench
is grab my recipe.

The art of multi-tasking
really comes into play

in pressure tests,
but this one in particular,

because there is so much
that you need to do.

(ENCOURAGING APPLAUSE)

Let's go!

Let's go, Harry!

This dish, like, there must be
a little guardian angel

watching over me right now,

because there's
three types of seafood in it.

But there would be nothing worse
for me than to go out

on a French seafood dish.

With Guillaume's recipe
for the crab stock,

it says to smash the crab up
into pieces with a mallet.

But that's really interpretational,

because the smaller
you get the pieces,

the more surface area

and the more flavour
you'll get out of them.

(TO SELF) Scissors.

Guillaume's set such an epic dish,
like, I want to follow the recipe,

but then also little tricks

and bits of knowledge
that I have with seafood -

try and incorporate that as well,
which is why I'm using the scissors.

NAT: You've got it, Darrshy!

I get the pots out
and I'm trying to read the recipe.

You good, Darrsh?

There's so many elements
to this dish, it's wild.

I don't even know where to start,

because I'm just looking
at this dish going,

"There's so much that can go wrong

"because there's so many things
that I've never cooked before."

Onion, celery, carrot.

But I need to stay
in the right mindset,

because otherwise
it's all just going to fall apart

before it even starts.

This crab stock is going to be
one of the most important steps.

Getting flavour into the stock,

but then the clarification of it
into a consomme is going to be

so key today.

25g.

I've crushed up some beautiful
blue swimmer crabs,

get them into the pot and roasting.

PEZZA: Darrsh, he's got them crabs
in there early.

There's some vegies,
there's some aromats

and then some fish stock
that goes in

to essentially bring out
all that flavour.

Cool.

Good job, Darrsh.

Give it a cheeky stir, you know.

Cheeky stir!

Alright. Uh, the fish stock,

I just need to bring it up
to a boil.

Um, and that needs to go into
the pressure cooker for 90 minutes.

So just trying to keep my nerve.

It's early still,
there's plenty of time left.

Um, yeah, try not to get rattled.

I want to hone in on the dish
because I think it is

such a fitting dish for this stage
of the competition.

So fitting that you're going
to run it as a special menu item

at Bistro Guillaume in Crown,
in Perth and in Melbourne.

That is pretty incredible.

For the punters to be able
to come in and try

what we're all drooling over,
I think is pretty special.

This is such a simple dish,

but it is so complicated as well.
Yes.

All the French technique, you know,
the royale, the consomme

and I think it's important
sharing these sort of recipes.

Can you explain to us
what a royale is?

Well, a royale is a custard.
Yeah.

We decide to use peas,
but you could use asparagus.

Sure.
Or make it sweet as a creme caramel.

So that's what it is.
And the cooking is a key.

There's so many steps you need
to make sure they're perfectly done.

If it's overcooked,
it becomes grainy.

It's like sand in it
and no air bubble.

No bubbles.

ANDY: And you have to plate
five perfect versions...

Yeah.
..of that really intricate dish.

That's gonna be tough.

Do you know how hard it is
to peel peas with sausages fingers?

I got the same!

Do you know how hard it is?

MIMI: Yes, Savi!

Get crabby about it.
Oh! (LAUGHS)

Look at her go.

SAVINDRI: I am on to starting
the crab stock.

It's getting a little bit
of stress out, isn't it?

Bashing those crabs.

Crab was like religion
in my household in Sri Lanka

because that is what we ate
on weekends.

Uh, but it's just...this is not
a Sri Lankan way of cooking it.

So completely taken myself
out of the comfort zone.

Sav.
Ca va?

Uh, ca va bien.
Ooh!

I had to think about that
for a second.

She's the queen of the spice,
by the way.

How do you feel for not having
the chance to use spices?

I think this is coming to me
at a good time

because I come from
a Sri Lankan background,

very different style of cooking...
Yeah, yeah.

..but I always come back to there's
a reason why French cooking

is the gold standard of cuisine,

and I think that's a part of growth
for me,

to actually do French technique.

I mean, I'm...I'm feeling good
about it.

Give me your hand.

Oh, you're too good!

Oh, my God!

Lady, beautiful lady.
Stop it.

Allez!
Well done. Bon chance.

Thank you, chefs.

PEZZA: They're all doing
different things.

MIMI: They are.
It's very interesting.

It is.

Harry really went to town
on bashing.

It just seems funny down there.
They're all doing different things.

Compared to Darrsh and Sav,

they've even just left their
blue swimmer, you know, together.

Harry's actually cut it into pieces.

So that's what's getting me today.

They're all doing
different sort of things.

As long as it's not taking him
too much time,

but I think it'll be worth it.

I reckon his flavour will be
so much more intense.

This is your most important
cook yet.

You are one hour down
and have three to go!

ANDY: Come on!

POH: Harry claps.

NAT: Good job, Darrsh.

Pressure cooker. 90 minutes.
Alright.

PEZZA: Darrsh didn't
cook his crab off

anywhere near the amount of Sav's,
which worries me.

MIMI: Look at the colour on
his verses Savi's.

Yeah, that's the only problem.

A lot further ahead, though.
I'll give him that.

My head is well and truly
in the game now.

There was a little bit of a hurdle
at the start, but I'm feeling good.

Push it, man.

My stock's gone into
the pressure cooker for 90 minutes,

set and forget.

Let's start it.

And I'm moving on to boiling
my mud crabs for my crab meat.

While the crabs are cooking,
I can now move on to my pea puree,

which once it's finished,
it'll become my pea royale mix.

NAT: Smelling good, Sav.

That's definitely crabby.

I've got my crab on a timer

for my mud crab.

I'm going to get my crab stock
into the pressure cooker

for the consomme.

And I'm moving on to my peas to make
the pea puree for my pea royale.

Um, Harry's working pretty slow.

He is.
Mm. Like, he's so behind.

It's like, he doesn't even have
a stock ready.

WOMAN: Hustle, Haz. Let's go.

I'm making my crab stock
for the consomme.

My crab pieces are in the pot

and I'm just trying to get
a really nice colour on them.

One of the most impressive things
about Guillaume's consomme

was the colour.

You can tell that the shells
have just been pushed to the limit,

so that you get that smack
of crab in your face.

I think I know what I'm doing here.

I just want to follow my gut
with this one.

I'm in no rush to finish it.

It's more about slow and, you know,
like, getting those flavours out

over time and really caring for it.

Even if it is putting me behind,
I know I can make that time up.

(EXHALES SHARPLY)

I've got one shot at this crab stock
for the consomme.

If I can get that right,

that could be what separates me
from the pack.

Whee!

My stock's in the pressure cooker.

I've just taken my mud crabs out

It's my mud crab meat.

So they're just cooling
to room temperature.

I've got some water coming up
to the boil here for my fresh peas.

I'm about to move on to my royale.

Oh, beautiful!

Oh, look at that green - damn!

I'm mixing my pea puree
with the eggs,

the yolk and the cream.

I have to pass it through a sieve

and then get it into
the vacuum machine

because I want this to be
super bubble-less.

That's so cool.

I've never used a vac machine
before, so it's kind of like

a science experiment.

I'm really happy
with my pea royale mix

so now it's time
to get them into the bowls

and then into the steamer.

Good pace, Darrsh.

PEZZA: You're well ahead.
Just keep working.

Good pace.

Ooh!

Darrshy.
Ooh, Darrsh.

That looks unreal.
It's amazing.

And probably even the better news,
you are setting the pace.

Like, this is where you need to be
right now.

You're doing exactly
what you planned to do

in terms of having enough time
at the end

to make that look as good
as it tastes,

so just keep moving on, brother.
Alright.

Darrsh, is that meant to be seasoned?
Uh, yeah, it is.

It is?
Salt and pepper.

OK.

Darrsh, remember - precision.
Yep.

I'm really encouraged
that I'm setting the pace right now.

Yeah, I'm just multi-tasking.

To allow enough time for the peas,

which I'm gonna have to split
and de-skin

that I need to put around
the royale.

Go on, good mate.

SAVINDRI: Oh, my God.

WOMAN: Oh, careful, careful.

I've got my mud crab cooling
to room temp.

I am working on my pea royale.

Guillaume's royale
was just endlessly smooth.

It's so, so, so important
that I cling wrap these properly

and get them air tight so that it
bakes perfectly in that steam oven.

You do not want steam
coming through the cling wrap

because it's not going to set.

The pea royale
would turn into pea slop.

Thing you got to watch with Harry,
he's not go with time.

MIMI: Nice.

HARRY: My crab stock for the crab
consomme is finally looking good.

On you, Haz.

Whoa! Jeez.

The stock's got to be in
the pressure cooker for 90 minutes.

(BUTTONS BEEP)

We're a fair way into this cook now,

I'm literally up to
the second element on this recipe

because I spent so much time
perfecting that stock.

I've got to now get on to
the pea royale.

Hey, Harry.
Harry.

Hello.
Can I give you some news?

Yes.
You're behind.

Am I? OK.
Yeah.

I think you need to get yourself
out of the fantasy

of cooking this recipe, you know,

because these should be
in boiling water...

Yep.
..your pea royale should be done.

You got to move, man.

No use enjoying it if you don't get
five dishes up.

Yeah. For sure.
Righto?

I'm feeling a bit rattled.

WOMAN: Let's go, Haz. Come on.

Oh, my God.
Just keep going.

And if I don't pick up the pace now,
I'm not gonna finish these dishes.

Dare I say it? This is turning into
a battle royale.

Ooh!
POH: Darrsh is racing ahead.

But I'm worried that he's racing
a bit too much

and not paying attention to detail
like seasoning.

I mean, that is a huge part
of the dish.

Yeah. I feel like they've got
a little bit too much of

a love affection for this dish,
especially Harry.

And the same can be said for Sav.

I think he might think he's got
a little bit of an edge,

but with a pressure test,
there's never an edge.

No, especially when you're behind.

Oi, did yours have heaps
of bubbles, Sav,

like it was almost simmering?

SAVINDRI: And then it stops.
Oh, right.

It should bubble and stop.

No, you definitely done
something wrong, Harry.

What's that?

Darrsh, stop messing with him!

So you have all the air in it.
So mean!

I think you might need
to start again, Haz.

(CHUCKLES)

The next step, I've got to get
my pea royale into the bowls

and then into the steamer.

So I'm filling up each bowl.
It says 90g.

I'm doing every one at 90g.

PEZZA: He hasn't covered his.

And then putting them
straight into the steam oven.

Don't understand.

POH: Oh, my God, I know.

I know, I know.

Keep working through it, Haz.
Sorry?

It feels so chaotic in here.

Like, I know I'm behind
and I've got everyone watching me.

There's people yelling at me.
I'm just like... (EXHALES SHARPLY)

Hey, Guillaume.
Mm.

I've just put my custard
in the oven. Uh...

Oh!

(ALARM BEEPS)

My pea royale, it's been in the
steam oven for a couple of minutes

without cling wrap on it.

WOMAN: There you go, Haz. well done.

And I feel like this mistake
could be what sends me home.

So I just need to refocus
and make sure that I'm doing things

exactly as the recipe says.

Better, Hazza.
Good job, Harry.

Is he OK?

Yeah, he just forgot the cling film.
Ah.

Pressure cooker's done, and I know
that consomme is one of the most

important steps, so I want
to get that on the heat.

And it needs to reduce by a third,

essentially to intensify
all that flavour.

And I'm still working on my peas.

These seem very time consuming,
but I think I'm ahead, so it's good.

I need 90 of them.

It's such a critical component
of the dish.

Chef.
Ca va?

Splitting these in half
and skinning them.

SAV: Oh, my God.

I'm valiantly trying
to de-shell these peas

and take the skins off
and get them split.

Oh, my God. Lost a half, too.

Um... Huh!

Oh, my God,
they're slippery suckers!

Is there a faster way to do this?

Can I like...?

OK, that's working
a little bit faster, isn't it?

I'm crushing the peas with my knife,

and they're releasing
straight out of their shells.

So I'm doing about 15 of them
at a time instead of one at a time.

So it's working for me.
Don't tell anyone else, though.

HARRY: Oh, my God.

I couldn't even tell you
where I'm at, to be honest.

Uh, I'm trying to peel peas.
(CHUCKLES)

Like, I've got my custards
in the oven.

I've got a bit of time left
on my stock that I'll then, um,

you know, turn into the consomme.

The crabs are cooked for crab meat,
they're cooling down.

PEZZA: You alright, Haz?
Yeah. 90 peas, bro.

90?!
Just Zen out.

These little...
Zone out. Get it done.

I'm freaking out right now.

Like, I know I've still got
so much to do.

And I'm standing there
just having to, like,

peel these tiny skins off peas.

Like, oh, God.
Like, it's ridiculous!

I feel like I'm doing heart surgery
on a bee.

JEAN-CHRISTOPHE:
Attention! Attention!

So much left to do.

1.5 hours to go!

(WHISTLES)
Allez! Allez!

GUILLAUME: This is gold, uh.

You need that.
Liquid gold.

Still doing his peas.

Darrsh, hope you can peel
those peas fast.

The peas take so long.

Sav has found the hack,

but Darrsh is just taking
so much time doing his peas.

And when I was trying to count
how long it was taking for him

to do them, it was gonna take him,
like, 2.5 hours.

And he doesn't have 2.5 hours.

Find a...find a way to do it fast
if you can.

Yeah, the old squeeze and pop, mate.

Hey, Darrshy.
Hey, Sofia. Hi, Chef.

GUILLAUME: How are you?

What's this little pea system
you've got going on here?

Uh, it's grab a pea, squish it.

That's taking you precious minute.
Sure.

And you did say, you know,
the peas take the longest.

They don't, actually,
the plating does.

Alright.

I've seriously underestimated
how much time is required

for these peas to get them out
of their shells.

Yeah, Darrsh.

I'm looking around, and I still need
to get my crab meat out,

I still need to do my batter
and cook my mussels.

Keep going, Darrsh-ay.

I need to finish my consomme

but I know as well
that every single pea

that I'm putting into the bowl
right now needs to go on a plate.

I've worked so well
up to this point,

but the wheels are
starting to fall off.

Use your crab to claw your way
to top five!

You have one hour to go!

ANDY: Let's go! Come on!

Got to lift it.

WOMAN: Allez! Allez!

(PANS CLANG)

Oh, my God.
Hey, Savi.

Hello.
How you going?

Uh, going OK. Peas are done.

Um, uh, just working on that
crab stock for the consomme.

Very stressed about that stock
reducing.

That's my main concern.
Yeah.

Everything else I know I can work
at lightning speed.

OK. Fight hard.
Yeah.

This is it.

I'm stressed about the time

because I still need to clarify
the crab stock.

My crab stock is not reduced enough.

But I can't reduce it anymore.

I just don't have time
because I have to make the raft,

which clarifies the stock
and turns it into a consomme.

The raft involves making a mix
with aromatics

and usually some kind of meat.

At this point, it's chicken breast.

And eggwhites.

And the raft pulls all
the impurities to the surface.

And gives you clear broth,
essentially.

PEZZA: Keep going, Sav.

It is a bit of a technical technique

and I've only done it once,

so I am most worried
about the consomme.

But I need to move on...

OK.

..to picking out the crab meat
from my mud crabs.

Alright. I need to go through it
with a fine-toothed comb.

Make sure that there are
no shell-y bits.

This is make or break.

Um, just working on this consomme.

Just put my raft in.
WOMAN: Good job, Harry.

So I'm just bringing it up
to a gentle simmer.

I've never used a raft
to clarify a consomme before,

but I've always wanted to try it,

so I'm really excited to see
how this works.

Harry.
Yes?

Talk to me, mate.
Yep.

So I'm guessing
you've got to pick crab...

Yep.
..make your beer batter...

Yep. Deep-fry the mussels.

..deep-fry the mussels.
Yep.

How long do you reckon
it's going to take,

even someone who works in
your restaurant to pick those crabs?

10 minutes. And making sure
there's no shell.

No shell.
You know.

No shell.

Guillaume's chefs can pick mud crab
in 10 minutes.

And I'm going to prove to him today

that I can do it quicker
than his chefs.

It's taking everything I've got
not to have A big old chunk of this.

Mud crab is my favourite food.

I'm just in the zone right now.

I feel like I'm at the table
with Pop,

you know, sitting on the balcony
in Bundaberg with a couple of big,

juicy Queensland bucks.

PEZZA: Great work, Hazza.

Eight minutes. I'm stoked with that.

Better, Hazza.
Nice, Haz.

You know, chefs have had training
to pick crab this fast,

but I've done it through wanting
to eat mud crab. (LAUGHS)

WOMAN: Yes, Savi!

SAVINDRI: I'm making this
beer batter

faster than I've ever made
a beer batter in my life.

Very stressed at the moment 'cause
I still need to fry these mussels,

which I am about to do now.

The mussels are getting dunked in
and they're straight into the fryer.

Just a couple of minutes
and then they're straight out.

No short cuts.

We need five perfect plates
and you have half an hour left!

ANDY: Come on, everybody, let's go.
Lift it!

(CLAPPING)

Half an hour to make top five!

Why is everyone moving so slow?

My fresh peas done, finally!

But I'm so stressed.

It's time to do my consomme.

So it's time to clarify this stock.

The raft needs enough time
to pull out all those impurities,

and the recipe says 30 minutes.

I've only just got 30 minutes,
and I've still got to ladle out

the clear fluid into a strainer
at the end.

I've still got to do my mussels,

and I've still got to pick
my crab meat.

I was just so far ahead
at the start.

NAT: Darrsh,
do you have tweezers around?

It's just so much easier doing this,
man.

And now I am so far behind.

Starting to take a few short cuts.

But I'm just focusing on ticking off
every component

so that I can get something
on the plate.

The panic is really starting
to set in.

No-one's even near
starting to plate.

If anyone can get
five plates finished,

I would be extremely surprised.

MIMI: Darrsh, Sav and Harry,

all of their consommes
are on the stove.

The rafts are in. They're waiting
for the consomme to clarify.

Go on, mate.

I can see that Harry's consomme
is now crystal clear.

On you, Haz.

But Sav's one is just cloudy
and murky.

Savi's raft is just not working.

They need a consomme
that is clear...

..and, therefore, Sav shouldn't
be stirring it with the stock.

Oh, my God.

Overwhelmed.

I'm going to start crying now,
but just overwhelmed.

Um...

..yeah.

It's just all very emotional
for me...

(SIGHS)

..because I feel like I'm finally
starting to believe

that I am worthy of being here.

I don't want to go home...

..but I've really messed up.

(SIGHS)

15 minutes left to go, please!

(CHEERING AND APPLAUSE)

POH: Keep pushing!

15 minutes left to go!

PEZZA: I don't know how
they're going

to get these peas on the plate.

SAVINDRI: I'm pouring my consomme.

Oh, my God, Sav,
you're making me nervous.

I'm worried about the clarity
of the consomme.

The raft just hasn't worked.

Sav's is so dark.
Yeah.

Because I can't fix it.

There ain't no going back
at this point.

I just don't have time

because I need to start
plating now.

I've got this unshakeable feeling

that this is going
to be the pressure test

that sends me home.

Let's go. Hustle, Haz.

HARRY: I honestly feel like
I'm having an out-of-body experience

in this last part of the cook.

All panic stations, essentially.

My entire time in this competition

is boiling down
to this last 12 minutes,

where I've still got to plate up
this incredibly intricate dish.

MIMI: Come on, Haz. Come on.

Come on, come on, come on.

Oh, look.
Now it's the precision time.

Having all the little peas,
pearled one by one.

Double time, Savi, double time.
Let's go.

SAVINDRI: The plating of the peas,
for me,

I go into the mode that I go into

when I actually do piping
on cupcakes.

I'm piping mayo faster
than I've ever piped mayo

or anything in my entire life.

Come on, Darrsh-ay!

DARRSH: These peas are gonna
be the end of me.

NAT: Come on, Darrsh.

They are flicking around and flying.

It's making the pea royale not look
nice and smooth,

like when it came out
of the steamer.

So, there's just so much
going wrong right now.

You need that mayo done.

Yeah.

I'm genuinely worried
that I'm not going to get up

five plates of food right now.

Speedy! (GASPS) Oh, Darrsh, careful!

ANDY: Listen up, everyone.

You're gonna have to start
making some decisions

because we're coming up
to five minutes to go,

and we need crab, we need caviar,

and we need mussels on those plates.
(BEEPING)

You've got to make some decisions.
Come on.

(CHEERING AND APPLAUSE)

SAVINDRI: I've done my very best
with those peas and the mayo.

Get it on the plate. Get it
on the plate. Get it on the plate.

The crab needs to be on the plate,
along with the caviar.

That's it. Come on! (CLAPS)

And mussels.

I have a feeling that the mussels
might be a bit overcooked,

just by touching them.

I think they might be a bit rubbery.

Oh, my God, I...

It's madness. It's sheer madness.

Nice, Haz. Powering through it.

HARRY: I get my consomme
into the jug,

and to see colour of it
and how clear it was.

Harry's looks good.

Oh, I'm so stoked.

I'm just so grateful
that all of that hard work today

has paid off.

That could be what separates me
from the pack.

Nice, Haz. Come on.

Yeah.

I've got my crab.

Pack the crab into the ring mould,

with the caviar...

..and then place the mussels on top.

And I've got to do this five times.

I'm really, really pushing
this to the limit.

Get it on the plate!

One minute to go!

Come on! Let's go!
Come on, let's go!

There's essentially a minute
left to go,

and I'm getting my consomme.

PEZZA: Jeez.
Oh, my God.

With this consomme,

it needs to be translucent.

It needs to be crystal clear.

And the way to do that
is to ladle it in.

I don't have time
to be ladling in this consomme.

You're gonna run out of time.

You're gonna have to tip, bro.

You're going to have to tip,
or you're going to run out of time.

I just decide to grab my consomme
and pour it through the strainer.

That's gonna make it murky,
but I haven't got time

to think about it right now

because I don't know if I'm going
to have enough time to plate up

all five dishes.
Just get it done.

My heart is in my mouth for Darrsh.

I don't want to watch.

This moment is just intense.

This is all unravelling.

I'm afraid to say,

30 seconds left to go!
Please, hurry up!

Allez, allez!

Keep going!

MIMI: Do the last crab.
Just do the last crab.

Go, mate, go.
Last crab.

Go, go, go, go, go, go.

Last one's on top.
Come on, Darrsh-ay!

This is it!
Come on.

10...
Mussels! Mussels!

Mussels!
Mussels!

JUDGES: ..seven, six,

five, four,

three, two,

one!
Done.

(APPLAUSE)
Well done, everybody.

That is mammoth.

Oh! God!
Oh...my....God!

Darrsh-ay!

SAVINDRI: I'm upset that the stock

didn't clarify as much as I liked.

Yeah. I'm so certain
that's going to send me home.

DARRSH: I'm feeling a little
bit embarrassed,

just the way that this dish looks
on the plate.

I think I'm in trouble today.

VOICEOVER: Get inspired
by our fabulous home cooks.

Stream full episodes
of MasterChef Australia now

on 10Play.

HARRY: Walking my dishes up,
you know, like, my whole time

in this competition
is riding on this dish, you know?

This moment, like,
it's one-in-three chance

of going home.

And, um, what I'm carrying up
is my ticket to stay

in the competition.

ANDY: Hello, mate.
Hi.

Hi, Harry.
Harry.

Thank you.

Looking down at my five dishes,

I'm really proud
with what I've achieved.

And I knew the consomme
was going to be the bit

that I had to get right.

And it's clear,
it smells incredible...

..but you really can't ever
be confident in these situations

in the MasterChef kitchen.

Nice one, Harry.
Thanks, guys. Enjoy.

Thank you.
POH: Thanks, Harry.

Thank you very much.
Thanks.

Guillaume, thoughts on the looks?

Very consistent.
They all look the same.

So, well done on that.

Consomme looks pretty amazing.
Like, the light beaming off
the consomme...

And you can smell it. Yeah.

It's insane.
I can't wait to try it.

Shall we?

I don't think he knows how good
a job he has done.

The pea royale,
it's got a lovely flavour.

It's got that bright freshness
of the peas in it.

The consomme - it is immaculate.

It is crystal clear.

It's got all of that depth.

As soon as he started
to pour that on,

and it just glistened.

He knew that.
He knew!

Yeah, he did.

He was...he was proud as a rooster,
you know?
Definitely.

Harry's crab meat still
has all of that sweetness.

I think it's seasoned perfectly.

It does have a little bit
too much caviar.

Never thought I would say that.
(LAUGHS)

If that's a problem, life is good.

He can come to my house any time.

Only if he's bringing
crab and caviar.

One thing he's got,
he's got the taste.

You know, this consomme...

..I could finish a jar.
(OTHERS LAUGH)

Um, the royale for me,

it's...it's good.

You can tell he knows seafood.

The mussels, like, the batter -

I don't know if you guys can
see that, but how crisp

that batter is, and, like...
(BATTER CRUNCHES)

..you can hear it.
Yeah, yeah.

Crazy.

POH: He fought with every atom
in his body.

Like, I saw.

Like, he wanted it bad.

He was so far behind.

Like, there's no...there's no way

that he should have got
five dishes up.

HARRY: Good luck, Savi.

SAVINDRI: I have zero confidence
at this point

because I don't know how I've done

compared to the two boys.

I am thinking about that consomme,
the clarity of the consomme,

and I'm just thinking,

"Yep, that's what's going
to really put me in trouble."

Thank you, Sav.
We're going to taste now.

Thank you, judges. Thank you.
SOFIA: Thank you, Sav.

Thanks, Sav.
Thank you.

Guillaume, what do you think
of the job that Sav's done?

Because precision in the plating

was something that you definitely
wanted to see.

GUILLAUME: Yeah, when I look
at the five plates?

Yeah.

You know, I think there might
be a few things we can fix.

Firstly, pea royale,

you know, it's well-balanced.

Her 'assaisonnement' is great.

It's delicious.

The crab, you know,
she got it spot-on.

There is no one shell.

I don't think we got any shell.
No.

No shell.
No, no shell.

The consomme, the foundation
of a great consomme is there,

but I can't call that a consomme.

You know? Like, it's a lovely stock.

It's not clarified enough.

So, obviously, that completely
destroyed the effect.

That real light, ethereal
nature of your dish, Guillaume...

Yeah.
..isn't quite there for me.

The mussels, for me, unfortunately,
are a bit of a fail.

Mine were quite overdone,

so they were quite rubbery
and tough.

Consomme,
story of potential for me.

She might have just missed the mark.

Remember, at the start of the day,
were, like,

"Classic French technique
- it looks simple,

"but the devil's in the detail."
Yeah.

Like, it kind of displays that.

It's almost there in so many ways.

I mean, I still think
magnificent job.

And she absolutely fought
for her life today.

I really hope we get to see
more from Sav,

but it just depends
on the rest of the cohort today.

Hey, Darrsh.
Hey, guys.

Hey, Darrsh.

Just the way that this dish
looks on the plate,

I've definitely let myself down.

It doesn't matter what happened
in all that time.

If that last 30 minutes
lets you down, you're going home.

I'm just going to hope for a miracle
that the flavours work together.

Thanks, Darrsh.
Thank you, chefs.

Thanks, Darrsh.
Thank you.

I feel for him right now
about the presentation

because it's very inconsistent.

Looks is one thing.

Yeah, taste is another.

Sorry.

Shell!
Yeah.

I was worried about the dish
because Darrsh is such

an amazing bloke that he's...

..he's so honest...
Mmm.

..that you could just tell.

The consomme, it's a stock, you know?

There is very little
clarification there at all.

It is quite murky.

And there's so much sediment in it
that you can actually see it.

Yeah, there's all fat
around the edges and...

Like, you can see it sitting there.

Then, unfortunately,
for me and Darrsh,

the crab was pretty clumsily picked.

Three out of four of my mouthfuls
had crab shell in it,

and it really does affect the luxury
of what this plate of food should be.

Today, he was tested as a chef
for the first time,

and you can see that reflected
to the dish.

The royale is bubbling.

It's overdone.

I tried so hard to like that dish.

The fundamental, the foundation
of cooking is 'assaisonnement'.

I'm tasting it.
He forgot the salt in the royale.

The crab.

I just think the last hour
for him was a...

..a disaster.

This is not the dish.

It was a mammoth task today.

And you guys, you absolutely
blew us away

with your determination.

You showed me passion today,

and for four hours, you showed me

how much you love cooking.

And I am so proud of that.

Guillaume, I would like
to say bravo.

Everyone, break this up
and put your hands together

for Guillaume Brahimi.

Harry, Sav, Darrsh...

..five plates stand between you
and the top five.

One of you knocked this challenge
out of the park.

You're not going anywhere,

Harry.

(CHEERING AND APPLAUSE)

Sav...

..Darrsh,

it was clear that you
ran out of time today.

Both of your dishes differed
from Guillaume's.

But one had a consomme

that was murky and bits
of shell on every plate.

I'm devastated to say,

Darrsh,

that dish was yours.

I'm so sorry, Darrsh.
You're going home.

Darrsh, when this competition
is over,

yes, we'll remember
our favourite food moments,

but more than that,

we'll remember people like you.

Thanks so much.

And we're going to miss you a lot.

I remember, um, the first day
we walked in here,

and, um, it was, like,
such a magical experience.

I said, "I hope this magic
never wears off."

It does wear off, but it's replaced
with, like, something

that's so much better.

And that's, like, the magic
of all the people that are here.

Everyone makes this show
so much more than just food.

It's such an amazing experience
that I will never,

ever, ever forget.

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

(APPLAUSE)

Well done, mate.
Thanks, Andy.

Crush it.
Oh, shut up!

This competition has just lit
such a fire in me

that isn't going to go out
any time soon.

Again.

Ah, not again!

It's the beginning of all my dreams.

The whole experience taught me
that, day in and day out,

you can push yourself to the limit
and you achieve so much.

I'm just excited
for what the future brings.

Yeah, Darrshy!
(WHOOPING)

Go, Darrsh!

VOICEOVER: Tomorrow night,
on MasterChef Australia...

..it's our top five for 2024.

One of you is going to win
this competition.

And for their final immunity cook
of the season...

..there won't be a dry eye

in the entire kitchen.

Captions by Red Bee Media