5 ANNOUNCER: Previously on MasterChef Australia - a slippery game of name that fish... I'm not sure. ..caught out five of our strongest cooks. GEORGIA: Think, Georgia, think. But when Marcus butchered his fillet... That's what you call a visit to hospital. ..he became the first person eliminated from the competition. MARCUS: Oh, wow. Tonight - the mystery box. You can lift the lids...now. With so many options... "Come on, Sara, think." Nuh. Completely blank. ..it's hard to make a decision. Come on, guys! Let's go! (SQUEALS) Would you believe, I'm making two dishes at the moment. What?! Nuh. Ridiculous idea. I could utterly embarrass myself. Good choices... Smashing! ..will produce some great cooking. It's brilliant. I love it. Then, with elimination looming... Can't see your dish. I can. ..the pressure ramps right up... Take away the hurry, because you're gonna stuff it up. JESSICA: Oh, crap! ..with one contestant delivering a dish so astonishing, it will blow our judges' minds. Oh! Ohh! MATT: Oh, yeah, baby! What?! The grand prize in Australia's biggest cooking competition - the chance to work inside the country's best kitchens, a monthly column in Australia's leading premium food magazine, Delicious, a stunning Alfa Romeo Giulietta, a quarter of a million dollars to kick-start their food dream and the title of Australia's next MasterChef. # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # Captions were made possible with funding from NZ On Air. Able 2015 Here we are! It feels amazing to start this week with a clean slate. I stuffed it up last week. Nerves got the better of me. So, this week, I'm fresh, I'm focused and I'm ready to show these judges everything I've got. REYNOLD: Walking into the MasterChef kitchen, I'm really hoping to impress the judges as I did at the judges' audition. MATTHEW: Ready to do some cooking? Yeah, man. Today, I want to do better, I know I can do better and I will do better. MAN: (INHALES SHARPLY) Whoo-whee! SARA: The competition's well and truly started. Every time I'm up in that kitchen, I'm gonna fight, because I was top three last week. I need to do that, if not better, this week. I'm never gonna go in there and do a half-arsed job ever. Well, first up, congratulations! You survived the first week in MasterChef. Well done! (ALL CHEER AND APPLAUD) So, Andrea, where are you? You're not feeling too well? No, not feeling great. Well, you know what that means. You're gonna have to sit out and be in tomorrow's pressure test. That's in accordance with the MasterChef rules. Thank you. Well, you don't need to be a genius to work out today is a mystery box challenge. But the question is, will you be a genius when you see those ingredients? Will you play it safe, or will you go out on a limb and blow us away? I'd just love some spices to be under that mystery box. We haven't had anything yet. Some rosemary, some garlic, some thyme. Some red wine. A nice piece of beef. Are you ready to find out what you've got? ALL: Yes. BILLIE: I try to keep an open mind with the mystery box challenge. Having said that, if there's something sweet under there, I'll be really happy, because I'm hoping to cook a dessert. You can lift the lids...now. Well, there you have it. Some classic ingredients, but also some that you potentially haven't used before. Chicken breast. Coriander. Popping corn. Blue swimmer crab. Asparagus. Blood orange. Coconut. Anyone know what the dried flower is? SEVERAL: Chamomile. Excellent! (GARY CHUCKLES) Anyone cooked with chamomile before? Yeah? It's very good for your tummy. (CHUCKLING) Georgia? GEORGIA: Yes? What have you cooked with chamomile? Um, I could be giving some...ideas away, but... Well, then don't. MATT: Don't. OK. (LAUGHS) No excuses today, really. There's lots of opportunity to really blow the three of us away with something delicious, something yummy, and obviously, something really interesting. SARA: In this moment, nothing is coming to mind. All I'm thinking about is crab, coriander. Crab, coriander. Crab, coriander. I just cannot get crab and coriander out of my head. I'm like, "Come on, Sara. Think, think, think." Nuh. Completely blank. This is the fridge on a Tuesday night. You open the fridge, you shake it, you see what falls out and you go, "I'll use that, I'll use that, I'll use that. "There's dinner." Some of you will become masters of this style of cooking - mystery box, invention test. Some of you will stumble, because you don't have the ability to quickly decide what you want to make and what flavours are gonna go together. The rules are simple. You have 75 minutes to make us a dish that is absolutely delicious, featuring at least one of those ingredients. You also, under your bench, have a pantry of staples. We're only gonna taste the five most appealing dishes, so playing it safe will not get you tasted - simple. The contestant that cooks the best dish... ..gets a great power in the next round - the invention test. Right? Got it? ALL: Yes! Yeah! Good! Let's cook! Time starts now! Pfft! There is... Bam! There's no excuse today. That mystery box has got so much potential. You can do SO much stuff. Straight off the cuff, I'm thinking coconut... Oh! (SQUEALS) But also crab. You know, you can make a crab custard or you could make a crab tart. You could make a bread. How good would a crab tart be? Delicious. But also, that chamomile, I don't want to dismiss that either, 'cause I love that, and you can make a lovely tea with it. I'm glad you like chamomile. I can't stand the stuff. It reminds me of my granny's wardrobe! Oh, but I think if you get it right, you get that taste of hay. Agreed! And there's that lovely... Or smoke with it. SMOKING with chamomile! Smoke with it. That's a great idea. I mean, you know, smoke the chicken with chamomile, use the sweet corn. Oh, yeah! You know, there's so m... We could be here forever with this mystery box. And so today, there is no excuse but giving us great food. GEORGIA: I'm not going to let the nerves get the better of me today. I'm going to stay calm. It's all about keeping focused. Last week, I survived elimination. It was a really hard day. I learnt this is a real competition, people ARE going to go home, and I need to pick up my game a bit. I absolutely love chamomile. It's beautifully therapeutic. It's got a lovely, earthy taste. It's something that I do put into my desserts quite often, and everyone really, really loves it. I'm going to make a little bit of a chamomile and blood orange tribute. So... (CHUCKLES) ..um, I'm going to do... ..a chamomile creme pat, orange crumb, hopefully a blood orange curd, if I can get enough juice, and a little meringue. I think it'll go really, really nicely together on the plate, and making it look beautiful as well, so that the judges see it and think, "I really want to taste that." Come on, crack! JARROD: You need to get back in the gym, Reynold! Oh! There we go. ASHLEIGH: It's not cracking! I think I'm gonna injure myself. Maybe coconut was a bad idea. I am starting to feel a bit annoyed as I'm trying to open the coconut. (CLANG!) Whoops! Having coconut issues! Either hold it and use the heavy part of the knife... Yeah. Or get a hammer. (LAUGHS) There it does. I can hear it. It's coming. Whoo-hoo! It's exciting when you... Is that the first time you've ever smashed a coconut up? No, but I usually just, like, chuck it on the ground. Right, right, right, right. So, dish? What is it? I don't know what the dish is. A rolled chicken breast with coriander... Oh, cool. A little ballotine, a little roll? Yep. I'm making the broth. And hopefully some noodles as well. To go with the broth. OK. So, "hopefully" some noodles? Yeah. And flavour in the broth? Yep. Yep? And possibly noodles? Yes. (LAUGHS) Just head down! Do the noodles! Yep. Yep. I'm gonna be disappointed if you don't give me the noodles. Are you? Oh, totally. Disappointed. Totally. I feel like noodles. Yeah. You've got some fabulous ingredients. It smells fabulous in here. The question is, are you gonna give us fabulous dishes? 45 minutes to go! Come on, guys! (APPLAUDS) Whoa! Where did that go? STEPHEN: Come on, guys! GEORGIA: Nice bit of encouragement there, Stephen. Yeah, you know. I love it. SARA: Yeah! God knows I need it! Sara, you smashed it the last time you did a mystery box. Are you gonna continue? I don't think I'm gonna do a performance like I did last time. No? When I opened up the box, I went completely blank. Right. But you were one of the three best dishes in the last mystery box. Yes. So... It got away from me a little bit. So, what are you gonna make? I'm going to make a Thai, kind of, inspired coconut curry with crabs. But you've got no lemongrass. No lemongrass. No chilli. Nope. No palm sugar. No fish sauce. Nope. None of that. You've got coriander. I've got coriander. Do you cook a lot of Thai food? Um, a little bit. Not lots. If you haven't got the ingredients and it's not something you cook a lot of, isn't that a dangerous thing to do? No, it's... Yeah, it's actually very dangerous with Thai. In my head, I'm like, "He's right. How am I gonna do this?" Oh, what does he do that for?! (LAUGHS) I'm gonna keep going, and while I'm preparing this dish, I'm gonna think about something else I could possibly do. STEPHEN: Before coming into the competition, I was 100% sure I had a chance of winning. Looking around now at some of the people that have cooked so far, you know, I'm not so sure. It seems like I'm behind the eight ball. I'm Stephen. I'm 31. I want to combine my passion for food with my passion for gardening and have a restaurant where I can showcase the best of my own produce. I'm a recruitment specialist and I'm quite good at my job, but what I'm good at is finding people careers that they really want to do, and I don't really feel like I've found that for myself. I want to do something with my life that is gonna put fire in my belly and get me up in the morning, and food does that. So, this is a big risk for me. I'm leaving a well-paid job. I'm in a comfortable lifestyle. But I'm just not happy. This is my last chance, and the time is now. I'm gonna make a tea-smoked chicken breast with asparagus puree and crispy-skin chicken. I've been getting a bit too serious, I think, and it's probably been affecting my game, so I'm just gonna have a bit of fun with it, push the boat out and see how it goes. I'm really gonna fight hard to get a top-five dish. Getting a decent dish up there would be great for my confidence. JARROD: What are you doing, Rey-ro? A meringue shard. So, I'm just gonna do, like, a taste of coconut, blood orange granita... With a chamomile ice-cream, toasted coconut shavings, caramelised popcorn, blood orange segments in a coconut husk. Today, I really want to get this advantage, 'cause I just feel like there's something for me to prove. Hopefully, today's the day. GEORGIA: It's really important for me to be in the top five today, 'cause I need those judges to taste my food. I want them to see that I can cook, I can make something look and taste beautiful, and...that's my goal today. I'm going to do a chamomile and blood orange tribute. I've got a chamomile creme pat in the fridge. I'm making an orange crumb. Alright. I'm going to try and make a blood orange curd. I've got some little meringues with chamomile on top of them... The thing I'm worried about this is you've got lots of components... Yes. ..and I can't see your dish. OK. Can you? I can. Hopefully. (LAUGHS) I really need to redeem myself and show those judges that I can cook, so I'm going to not take their advice and I'm going to stick to what I know, make something delicious and smash it. SARA: 35 minutes to go, and then I go, "Yep. I've figured out a dessert." Alright. Would you believe I'm making two dishes at the moment? What?! Nuh. Ridiculous idea. Is it? I don't know. I'm gonna decide at the end. Can I tell you something? OK. I can't even think of one person that's ever done two dishes to hedge their bets that has ever got anywhere with that kind of thinking. I'm feeling the pressure instantly. My mind is going, like, a million miles an hour. Arggh! Get ready to be part of history and rank the alternative flag designs in the first referendum. Next year, you'll choose between the preferred alternative and the current flag. What do we stand for, NZ? 5 Alright. Would you believe I'm making two dishes at the moment? What?! Nuh. Ridiculous idea. Is it? I don't know. I'm gonna decide at the end. Go on, tell us what the two dishes are. Um, I'm making a Thai-inspired crab broth... Yeah. ..but I feel like it's too simple, so I'm making a blood orange and coconut creme brulee as well. Too simple? Is it? Can I tell you something? OK. I can't even think of one person that's ever done two dishes to hedge their bets that has ever got anywhere with that kind of thinking. And I like the idea of both of them. Yep. You've just got to choose one. The question is, which one? Yeah. Alright. You'll get one. OK, a creme brulee is relatively easy. If I push and push, I could probably get it done, and then I have my two dishes to decide, and then I can either put up the broth or put up the creme brulee. Be brave! Be bold! Believe in yourself! You've got half an hour to go! Half an hour left! Come on, guys! Come on! Um, today, I'm going to cook an orange and chamomile creme brulee with a coconut tuile. I haven't made a dessert yet, so I... I wanted to cook a dessert, so I think I'll just give that a go today. I feel like I'm sitting, yeah, in the middle... ..middle part of the group, so, just sort of scraping through each cook. So I'd like to get above the line and just make myself feel a little bit better about my cooking skills. I'm Billie. I'm from Ballina, New South Wales. At the moment, I'm a restaurant manager. I'm front of house. I really enjoy it, but my real passion is definitely in making food. Being in a kitchen and cooking and designing menus - that's what I really want to do. By the time I'm 25, I want to own and run my own restaurant. I'm 23 now, so it gives me two years. So, that's my main driving force. I just want to get in there and start it and do it, because I feel I'm ready now to start my food dream. My creme brulee's in the oven, so hopefully, it'll set in time. The perfect result for the creme brulee would be a beautiful, set, creamy interior and a really hard, cracking toffee on the top. They're the two things that you look for in a brulee. And I'm just working on my tuile now. So...pretty happy at the moment. (LAUGHS NERVOUSLY) STEPHEN: Er, I think I'm travelling OK at the moment, to be honest. The chicken's in the sous-vide, so I'm just trying to get the internal temperature of the chicken up to about 65 degrees, and then it'll be perfectly cooked, and I'm hoping enough of the chamomile's imparted during the smoking process. If the chamomile works, then it's gonna be a cracker of a dish. This is decision time! 15 minutes to go, and remember, we're only looking for the top five dishes. Come on! Come on, guys! Push! The judges are only tasting five dishes today. It'd be awesome to be selected in the top five dishes, but... I just screwed my syrup. There's 15 minutes to go and my sugar crystallises. I've had my chamomile flowers sitting in there with the sugar syrup to add as an extra element to the dish. Last week, I came very close to going home, and I've gone against the judges' advice, so it's really important for me to cook a good dish. SARA: The judges' opinions have played on my mind throughout the entire cook. I feel incredibly anxious. When you're between a rock and a hard place and you can't think and you can't find inspiration, it's not a great place to be in. The broth is coming together fine. I could plate that now easily. I'm just waiting for the creme brulee to be ready, and then I will decide which is better. I just have to decide before I plate which one I'm gonna plate. I won't have time to plate both. ASHLEIGH: George and Gary really want me to make the noodles, so their advice has made my mind up. They are looking really good, but I'm still really worried about the broth. Um, the flavour of the broth is a bit boring at the moment. I think it tastes really flat, it tastes a little bit bitter. It's not really a coconut broth anymore. It's now more of a coriander sauce, and I'm really worried that the flavours aren't gonna work. Reynold, what's the dish? I've got a blood orange granita as a bed. I'm just serving that in a coconut husk. I've got a chamomile ice-cream in the freezer. I've got some candied popcorn. What are we gonna love about it when we stick our spoon in it? What's gonna be, like, that...? Uh, refreshing. Refreshing? Yeah. Your dish sounds awesome, alright? It sounds delicious. But, Reynold, you've got to sell it to us as well. Yeah. If we pick you, you come to that table and you love that dish. 'Cause if you love it, before we've even tasted it, WE love it. Yeah. Alright? Yeah. I'm determined to wow the judges, so today, I'm planning to impress them with my plating skills. Five minutes to go. It's all about how you plate this dish up. Yes? SEVERAL: Yeah! Come on, guys! Let's go! Come on! I AM putting up the dish that I anticipated, so, fingers crossed. I've fixed up the syrup. It's beautiful. I'm so happy with this dish. Everyone's rushing to plate up, but I'm gonna save that for the judges. I'm really hoping to impress them today with some theatre. You have two minutes to get us to sit up and take notice. Come on! Come on, guys. In the panic, I've just decided, "Nuh. Don't do the creme brulee. "Just focus on the crab broth." I've just...I've got enough to get one plate. And, you know, that's all I need. Fingers crossed. Ten seconds to go! Nine. JUDGES: Eight. Seven. Six. Five. Four. Three. Two. One. Time's up! Well done. Cheers, mate. Well done, Amy. Mwah. Mmm. How'd it go? Pretty good, I think. ASHLEIGH: I am happy with parts of my dish. I think the chicken's cooked quite well, and the noodles turned out nicely, but I'm not sure about my broth. Does anybody want creme brulee? (LAUGHS) Is that what you did? As well as. I've decided to serve the crab broth. I have aborted the creme brulee mission. I'm really hoping the decision I've made is the right one. I'm thinking I could utterly embarrass myself right now. 5 We love the beginning of the week and we love the mystery box, because it shows us the cooks that you are. And what we loved about that challenge - energy, intensity, and most of all, that all of you focused in on a few ingredients, and that's the secret when you tackle a mystery box. Question is, have you done a good enough job for us to taste your dish? Remember, only five dishes. Hard decision for us to make. First one up... ..Ashleigh. (CHEERING AND APPLAUSE) ASHLEIGH: I can't believe it. I really didn't think I had any chance at all of getting called. But my concern is that my sauce is horrible. I don't think it's up to scratch and I don't think I have a shot of getting the advantage. Come on, Ashleigh! (GIGGLES) Tell us what the dish is. It is a rolled chicken breast with coriander, egg noodles and a coriander sauce. If there's one thing you're worried about, what is it? Um, I'm a bit worried about the sauce. It didn't turn out quite how I wanted. OK. Mmm. You know what, you might be disappointed, but I am deliriously happy! I think that dish is smashing. I really do. And what's interesting is, on its own, definitely there's a little bit of bitterness, but together, I think it...I think you're punching above your weight. And what I want you to do... Mm-hm? ..is to take this spoon back to your bench, have some yourself, and see how sometimes disaster can turn into unexpected success. Well done, Ashleigh. Thank you. Thanks, Ashleigh. Thank you. (CHEERING AND APPLAUSE) I am feeling so relieved and I just can't even believe that it's happening. JESSIE: Smashed! ROSE: Ashleigh! Oh! I was so sure the dish was terrible. GEORGE: Now we'll all watch you eat. MATT: Yeah. What do you think? Yep. It tastes nice together. The next dish that we'd like to taste... (RUBS HANDS) ..belongs to... ..Sara. (CHEERING AND APPLAUSE) SARA: I'm walking up to the judges and I'm starting to think they are understanding where I'm going with this. Like, maybe this dish isn't actually as bad as I thought it was. Two things I want to ask you - firstly, what's the dish? The dish is an Asian-inspired crab broth with fresh and toasted coconut. Secondly, tell us about your 75 minutes. Oh! Where do I begin? (GARY LAUGHS) Didn't you want to do a creme brulee at one point? Yeah, I made a creme brulee too. Oh, you made one as well? Yeah. I made two of them. Yep. Oh, great. Just imagine if you...just focused on this dish and nothing else. (CHUCKLES) Yeah. I mean, that is brilliant, but can you imagine what it could be? But it's brilliant! I love it. (CHEERING AND APPLAUSE) MasterChef isn't just about... ..good cooks developing into extraordinary cooks. It's not just about amazing dishes. It's also about redemption and showing us that you've got what it takes. Georgia, come on down. (CHEERING AND APPLAUSE) As I'm walking up to the judges, I'm just so proud of myself. I've gone against the advice that the judges have given, but I really believe in this dish. Oh, my goodness! (LAUGHS) So, what have you done? I've made a crumble with a chamomile creme pat, chamomile meringue, a blood orange curd and just some segments of blood orange. Oh! (GIGGLES) That is a big spoonful, Matt Preston! What did you do?! Is there any left or what? There wasn't much there! (LAUGHS) That means he loves it. When he taps it, he loves it. Yeah, you're not wrong either, are you? (CHORTLES) I knew you'd like it! Every time you guys deconstruct something, I go... (TUTS) .."Ohh." I'm visualising, you know, the perfect little tart with exactly those flavours, right? And then I eat that and I go... (CLICKS) .."Dammit." (GEORGIA LAUGHS) "It's better than that!" It's perfect, 'cause it's that sticky, crunchy, toasty crumb that tastes like the top of a crumble when, you know, it's all bubbly. So, there you have it. Proved me wrong. Thank you very much. (LAUGHS) You're welcome. Delicious. Amazing. Well done. Thank you. Thanks so much. (CHEERING AND APPLAUSE) Last week, this week - I cannot believe this is happening. It feels totally surreal. I can't believe that... (LAUGHS) ..I've smashed it. So, three absolutely brilliant dishes so far, so the gauntlet has been thrown to the ground. Who is next? And will the dish measure up? Billie. (CHEERING AND APPLAUSE) Ooooh! Are you surprised? Yeah. "Oh, yeah, kind of." I'm happy. You know what's interesting about this one, for me, is the fact that we've just come off the back of Georgia's, which is an interpretation of a classic dish, and really, what you're putting in front of us is a classic creme brulee, really, isn't it? Mm-hm. Two things. Brulee - crack. Mm-hm. Second thing is that custard - silky smooth and delicious. Of course. Mmm. ALL: (FLATLY) Mmm. Mmm. Mmm. You know what, if you're gonna eat that much fat, let's be honest, it's got to be worth it. Yeah. You want to eat it and go, "You know what? "I don't care how many calories are in it. That is delicious." And that's what I was hoping for, and I didn't quite get it. No worries. Thanks, Billie. Great. Thank you. (APPLAUSE) Well, this is it. The last spot in the top five of this mystery box challenge. And that last spot belongs to... ..Reynold. (CHEERING AND APPLAUSE) REYNOLD: The judges really want to see some passion in me, and the way I'm gonna sell that to them is through my plating. Love it. Love a little plate-up at the pass. Yeah, I like this. Right. Off you go. A bit of theatre. I've got a blood orange granita with a salted caramelised popcorn, blood orange zest that I've candied, toasted coconut shavings, with a chamomile ice-cream. A little quenelle. Oh... JUDGES: Ohhhh! Oh! Oh, yeah, baby! That...is the best quenelle I've ever seen on MasterChef! (CHEERING AND APPLAUSE) What?! You don't happen to have your phone, do you? I do. Of course. I've always got my phone. Could you take a shot and send it to Matt and I? Closer. Just give it a bit... Yeah. (CLICK!) Perfect. Yeah, nice. Hey, just a bit of Reynold in the background. (LAUGHTER) That looks amazing. Reynold, look. You look very handsome. Can you flex the guns a bit more? Oh, no! (LAUGHS) (LAUGHTER) Alright, let's go, boys. That looks absolutely beautiful. (WHISPERS) Wow. What I love about this dessert is that chamomile ice-cream is absolutely bang-on. It has that fragrance of hay shed, it's, you know, like drying grass in the summer. The popcorn is the perfect combination with that orange zest with it. Um... ..for me, the popcorn needs MORE salt, because something has to balance the sweetness of the praline, the ice-cream and especially the granita. I mean, it's an amazing dessert, but you KNOW it needs lime, you KNOW it needs more salt. I think I've done a really good job with this dish, but there's a few areas for me to work on. However, I'm determined to get better and better. Next round, I really want to blow them away. Absolutely rapt. I've got a big smile on my face. That was fabulous food. The job now... (CHUCKLES) ..is so terribly hard. Which one are we gonna pick?! Shall we? Let's do it. Let's argue. (CHUCKLES) REYNOLD: Looking at the judges huddling together and just whispering and talking, I just hear murmurs. It was very clever, it ate really well... My heart is pounding. I'm just really hoping it's me. I just...I just thought... Really? Yeah. I loved it. I really liked it. Nup. GEORGIA: All of our dishes are really different and everyone's put up amazing food today. I thought... So, who's your number one? But...I did get Matt Preston knocking on the bench, and we all know that that's a good sign. Decision made. Sometimes you surprise me, boys. So, there's a glimmer of hope that I could be getting that advantage today. Difficult decision, let me tell you. Not a unanimous one either. But it's been made. There can only be one winner. And we have argued. But we've picked... 5 Difficult decision, let me tell you. Not a unanimous one either. But it's been made. There can only be one winner. And we have argued. But we've picked... ..Georgia. Oh! (CHEERING AND APPLAUSE) SARA: Yeah! (GASPS) I don't believe it. This is crazy. I'm a walking roller-coaster. I'm in elimination one week, I'm winning the advantage of the mystery box challenge the next week. I can't...tell you how happy I am. Wow. Wow! How do you feel? Amazing! Hey? That's crazy! (LAUGHS) Isn't it? It's not bad. It's really good! Well done. I mean, the dish was gorgeous and so, so yummy. And now you get the advantage in the first invention test of the year. Oh! It's so cool. Thank you so much. We're really looking forward to this one. It's a beauty. It's something that's really close to our hearts. Georgia, do you want to find out what your advantage is? Absolutely. Follow Gary and I. Come on. (LAUGHS) Into the pantry. (CHEERING AND APPLAUSE) (GARY LAUGHS) This is the invention test, and you hold the power, 'cause you're gonna choose something, and this challenge is all about... guilty pleasures. Ooh. OK. What are your guilty pleasures? It'd have to be chocolate. Chocolate! Why's that? I don't know. It's just so delicious. It's simple. What sort of chocolate? Dark chocolate. Dark chocolate. Well, this is where the power is. Yes. You're gonna pick the one ingredient that everyone else has to cook with. OK. Shall we find out what's under the covers? Yes. Let's do it. Let's do it. Yep. Georgia. Yes? What's she hoping for? Chocolate? Oooh. Wow. Interesting. (LAUGHS) Arggh! Chocolate it is. Beautiful! Beautiful chocolate in all shapes and forms. It's a gorgeous ingredient. Mm-hm. And I reckon you're playing to everyone's strengths. What, if you pick chocolate? Yeah. Mmm...yeah, you might be. (SIGHS) What do you reckon? When I saw the chocolate, I've got a dish in mind straightaway. What's the idea, out of curiosity? What is it? It's a white chocolate fondant. OK. Um...so, like a lava cake. I've never seen one of those done successfully in this kitchen. (SQUEAKS) (LAUGHS) Right. Next core ingredient that you have to pick from. Mm-hm. What do you think it might be? Guilty pleasure. Bacon? Hmm. I don't know. Is bacon a guilty pleasure? Hmm. It is for Matt Preston. I love bacon. (GASPS) (INHALES SHARPLY) Chocolate and bacon! But that's another ingredient that I reckon everyone can comfortably cook with. Oh! Big-time. Sweet and savoury. So, you've picked two of the three ingredients, which is fantastic. What do you think the final core ingredient is? Cream? Mmm! Mmm! Butter? Dairy? Oooh! There's a thing! Mmm. I know I feel guilty when I eat... ..eat cheese. Cheese! (LAUGHS) Cheese, Georgia! Cheese. Yum! And do you know what? For me, if you can think of a dish with cheese, I think it takes longer for the contestants to come up with something that's creative and interesting than just crumbling some cheese over a salad. Yeah. There's so much you can do with cheese. So much. So much. (CHUCKLES) I love chocolate. It's my guilty pleasure. I'm immediately drawn to it. It's just, is cheese maybe the way to go? Because I love it and it could definitely throw people off. (WHISPERS) Ohhh! Ooh, she's happy. (CONTESTANTS CHUCKLE NERVOUSLY) (LAUGHS) Today's invention test is all about guilty pleasures. Georgia had three guilty pleasures to choose from. Do you want to tell them what they were? I had chocolate, cheese and bacon. Ooh! Mmm. Jamie, what would you pick? I don't mind the sound of all of them. Um... Yeah. Well, you could cook with all three, really, couldn't you? Together. Yeah. Like, I love bacon. I could eat it all day. Yeah. (LAUGHS) Probably the same with cheese. Probably the same with chocolate, so... OK. (ALL LAUGH) Georgia? Slowly put them out of their misery. I chose... ..chocolate. Oh! (APPLAUSE) (GARY LAUGHS) I was just looking at James's face then. He just went, "Ohhh!" (LAUGHTER) JAMES: When I hear it's chocolate... ..I get a little bit worried. That's one of my weaknesses. This challenge is all about guilty pleasures. We wanted you to bring us a sort of decadent extravaganza, the sort of secret guilty pleasure you'd turn off the lights to eat. (ALL SNIGGER) The top three dishes have the chance... ..of the first immunity of the season. The bottom three will find themselves in a pressure test tomorrow. So, you got it? 90 minutes. Open pantry. Top three dishes with a chance of immunity. Bottom three dishes into a pressure test, one of you going home. Your time starts now. Good luck! WOMAN: (LAUGHS) Oh, my God! What's this one? 72. JESSICA: My guilty pleasures are definitely chocolate and booze. Alcohol is, you know, one of my fortes, being a bartender. Before I moved to Perth, I was a bartender, managing different cocktail bars around Sydney. I've entered a lot of cocktail competitions, and it really culminated in getting into the top 10 for Australian Bartender of the Year a few years ago. I was the second girl ever to get into the top 10. It really meant a lot for me. So, chocolate and maybe some of that alcohol is definitely the direction I'm heading. (LAUGHS) You! You understand this flavour. Yes. So, give me the vision of what this dish looks like on the plate. Alright, so, we're doing a dark chocolate tart. So, I've got a chocolate pastry, a little bit of cinnamon. Really simple dark chocolate ganache. Hazelnut praline, a little bit of soaked figs in a sherry, and then an oloroso cream, creme fraiche, on top. (LAUGHS) Good. I like it. If you can balance those flavours - perfect. I'm really, really happy with the flavours on this dish. The sherry and the chocolate - it's, uh... Yeah, definitely, this is gonna be me on a plate today. So, how many desserts do you reckon we're gonna get? 22. 22 desserts! No savoury dishes? We want guilt, don't we? We want ice-creams. We want sauces. We want crispy, crackly, crunchy stuff. We want the stuff you lift... ..you do that and you lift the bedclothes over your head and you just eat like that. I'd be interested to see who actually knows chocolate. Yeah. So you want to see some tempering. You want to see some interesting little techniques. That's right. Yeah, make me something decadent, but make it sophisticated. (SQUEALS) The judges made me really nervous about that fondant. Have you made the white chocolate fondant before? I have, and it's something that my friends and family absolutely love. OK. So, is it crispy on the outside, gooey in the middle? Yes. You're gonna guarantee us a gooey centre? 'Cause the whole dessert, like, the whole thing, relies on cutting into that dessert and finding a gooey, runny centre. Gooey centre. Gooey centre. Gooey centre. Not taking their advice and going along with what the original idea was, it's a massive risk, but I know the recipe off by heart and I know that it always works. I'm going to go with that. 5 KRISTINA: We have 90 minutes to put up an indulgent chocolate dish with the top three facing off to win an immunity pin, but the bottom three go straight into a pressure test. Today, I'm cooking a chocolate ganache tart, purely because of the reason it's the only, sort of, thing I've cooked with chocolate before. Desserts are one of my weaknesses. I love cooking classic dishes from local produce. You know, I love, sort of, the paddock-to-plate philosophy. I'm an analyst at a bank in Brisbane, but I grew up on a farm near Toowoomba. My whole family's from an agricultural background, so that's why I really respect food and respect the produce and where it comes from. Yep. It sounds good. WOMAN: Beautiful. And I just want to turn simple things into fantastic food. Yum. I'm not a dessert guy. I don't eat desserts and I don't love rich things, so I need to keep it simple. If I can nail my tart, hopefully I can avoid the bottom three today. As soon as I hear George say he wants something that's decadent, he wants something that's a guilty pleasure, the first thing that came to mind was the forbidden apple. Something that's, like, to tempt you. Adam and Eve, the forbidden fruit. It just makes sense. The idea I have in my head is an apple. It's got to be something that's gonna be "wow" to the judges, so I was like, "I've got to go all out." Reynold, you dream of being a high-end pastry chef, don't you? Yeah. Why aren't you... Why aren't you confident? I'd have thought you'd be going, "Yes! This is the challenge!" I am happy it's gonna be chocolate, but I'm really gambling on this. Yeah, so, now, what are you gonna make? I just want to try and re-create something that's like a forbidden fruit, in a way. Try and make something look like an apple. Which is quite... (CHORTLES) OK. So, you're gonna use a mould, it's gonna be frozen and there'll be stuff in the middle - is that the idea? Yeah. I've got hemisphere moulds just freezing at the moment. I'm just gonna dip them into ganache and then into the red cocoa butter. I love it. It's fantastic. It's like watching someone work in a pressure test with a recipe set by a top chef. So if you do pull it off, it'll be massive kudos to you. Massive. It's ridiculous. 90 minutes to think of this dish. It's got a lot of elements. It's got a lot of techniques that I need to keep right. I feel really scared that it's gonna fall apart or gonna break. It's a make-or-break dish. Remember - we're looking for something delicious, decadent and devilishly tasty! One hour to go! GEORGE: Come on, guys! Come on, guys! Let's go, let's go, let's go! Whisk! Whisk! Whisk! Whisk! Right. Ashleigh. Yes. Guilty pleasure! What is it? I love chocolate. I was really excited that Georgia picked chocolate. Ah! It's my most favourite thing. What are you cooking? A chilli cocoa pannacotta with raspberry sorbet, raspberry curd and a chocolate puff crisp. Oooh! (GIGGLES) I'm feeling positive, but also feeling a little bit of pressure, because I did do pretty well this morning, so I want to keep that up for this afternoon. Right. Come on. ROSE: Today, I'm making a chocolate with an orange blossom, pistachio and cardamom torte and a white chocolate and pistachio sauce. I really love cardamom and orange blossom. Being Lebanese, it's one of our favourite, sort of, things to flavour things with, so I'm hoping to show the judges a little bit of my Middle Eastern background today. Cardamom is an unusual flavour to put with chocolate, but it works really well together. My aim today is definitely to do something different, something that represents me. I want to be inventive, 'cause it's an invention test, and I really want them to notice what I've done today. OK. Alright. We're getting there. Today, I'm making a chocolate terrine with a coffee bean anglaise. The terrine is cooked in the oven in a water bath. Ideally, the texture when it comes out of the oven should be halfway between a cake and a fudge. It's not quite there yet. I just need to leave it in there and keep it going. I've had mixed success at home. I've probably cooked it four times at home, and two times, it hasn't worked out. It just hasn't set in time. So it's a bit risky doing it today, but I think I've ironed out where the issues are in my head. I'm just keeping it in there as long as possible to give myself the best chance, really. (CHUCKLES) I think I've still got enough time, but if it doesn't set, I'm pretty much gonna be plating up a runny, kind of half-cakey, chocolatey mess to the judges. It's time to get yourself together, 'cause you've got 30 minutes to go! Come on, guys! Let's go! Come on! JAMES: I look up at the clock. I've got 25 minutes to go. So I take my tart base out. It hasn't worked. Like, a bit cracked, a bit flaky. So...I'm going again. I think I'm gonna have to make another tart. I'm wondering whether I've got enough time. My brain's ticking into overdrive - "What do I do?" What's happening? You're starting all over again? Yeah, just doing another one, because the other one's just a bit cracked. It's not looking good. So... Yeah, I know. I know, I know. Really? 20 minutes to go? It's horrible. Oh, it's terrible. Yep. Uh, you can't do something else with it? You can't lift off pieces and use them as shards? You can't find some way of doing that? Yeah. OK. I'm not gonna have enough time to do another tart. I don't know how I'm gonna get these elements into a dish in 20 minutes' time. 6 (SIGHS) The tart base just hasn't worked. I'm not gonna have enough time to do another tart. My brain's sort of ticking into overdrive - "What do I do?" At this stage, all I can think of is just do a layered dessert. It's not a tart, but it's still all of the elements that I was gonna do, so I'm just hoping the flavour's right and it's all good to go. WOMAN: (GASPS) Uh-oh. JAMIE: Setting fires all over the place here. Today, it's really important for me to balance the flavours of my cake. I need to make sure the chocolate comes through, that the orange and the orange blossom come through, and that the cardamom come through, and they don't overpower each other. I'm tasting as I go, and I'm just a bit worried that I can't really taste the cardamom flavour. It's just not coming through strong enough. So I'm adding, tasting, adding, tasting. I haven't made chocolate cake with these flavours before, but I feel like I've got the right balance. JESSICA: I've poached some dried figs in some oloroso sherry. I'm gonna turn that poaching liquid into a glaze, which will make the tart all shiny and just reinforce that sherry flavour. I add a little bit of agar into the mix of my syrup, mix it all around - you need to boil it for a couple of minutes to activate it - and then turn it off, just so it cools nicely down. GARY: The smell of chocolate is truly heady! But there's 15 minutes to go to bring it home. Come on! Come on! Let's go! Time is flying. SARA: Something smells burny. Whoa! KRISTINA: Whoa! Oh, crap! Uh, I've just burnt, uh, my glaze. I thought I turned the hob off, but I turned it to full. My agar syrup is smoking away, billowing. It's really burnt, and I've only got about 10 minutes left. I have to throw this out and start again. It's not gonna have the same depth of flavour as the last one, but I'm just gonna try and pack it in at the last minute. I'll see what I can do. Whoop! Accidental flambe. Arggh! REYNOLD: Whoa! Gosh! Today, I've decided to make a difficult dish. It's gonna represent the forbidden fruit. It's a frozen mousse, coated with ganache and cocoa butter. Yeah, I'm freaking out, because I've got so many elements. I'm really pushing this to the limit. I'm really worried about the coating of the apple, 'cause that's what's gonna make it look like the apple. I want it to be smooth. GARY: What are you doing? Uh, I'm just trying to just get everything together. Yeah, I'm just a bit stressed. Are we disturbing you at the moment? Uh, yeah, sorry. Alright. I'm just gonna watch. Go on. Keep going. It's got edges, it's got bumps, and it's just not coating evenly. I think that one's just gone. You've just got to stop, take a deep breath. Take away the hurry, because you're gonna stuff it up. Yep. And your dessert relies on that visual representation, doesn't it? Yep. Come on, Reynold. Thanks, guys. Don't stuff it up, mate. Come on. I'm pretty scared at the moment. In my mind, this dish looks absolutely amazing. I'm just trying to execute that well. I can't screw this up now. You're probably thinking, "Jeez, I would have loved another hour." But you've only got five minutes to go! Come on, guys! Let's go! Come on! JAMIE: I've got to get the terrine out of the oven. There's no time left, so I'm just praying that it's done, because if it's not, I'm in real trouble. It collapses on itself. It looks like the centre's not set at all. This is...this is a shocker. Oh! What happened? It didn't set quite... What happened, what happened? It didn't set quite the way I'd like it to, but I've got a piece of the edge here that's hopefully OK. I've got no choice. I've got to cut the edges off and get a piece on the plate. I'm not very happy with my terrine, but I think my coffee anglaise is good, so hopefully that will save the dish. You know, it's still gonna taste good, so... Hopefully it's not a bottom-three dish. SARA: Let's go, guys! The damn thing's cooked! (LAUGHS) I'm trying to jam everything into this glass. I've got my ganache in the bottom, I've got the tart base, which I can use to make a crumb, and I'm just starting to put the sour cream in there with the siphon gun, but I'm so worried. All I can think about is this bottom three and going into this pressure test. Right, this is it! Two minutes to go! Hurry up! Come on! REYNOLD: It's time for the final coating, which is the red cocoa butter coating. I'm really happy. It looks like an apple, and I can't believe I've done it. ASHLEIGH: Come on, little panna cotta! It's set pretty nicely. I then top the panna cotta with some candied chilli. I'm pretty happy with it. It's not too hot, but it's got a little chilli kick. GEORGIA: I've got all the little elements on the plate. Everything tastes fantastic, and I'm just waiting on those lava cakes. Everything's riding on those cakes right now. Far out! They're not cooked! I'm devastated. The one thing that I had to nail has collapsed everywhere. God! I'm running out of time. At this point, I think I could be in the bottom three. GEORGE: 30 seconds! Let's go! Arggh! Boom, boom, shake the room! Come on! 30 seconds?! ROSE: Oh, my God! My heart is racing! JAMES: I'm just throwing all the elements in the glass. It looks dirty. It looks ugly. I'm so worried. But I have a bit of a secret weapon. I think it could get me over the line. Ten seconds! Nine! JUDGES: Eight! Seven! Six! Five! Four! Threeeee! Twoooo! We're helping! Onnnnnne! That's it! Time's up! Well done. Yeah! Whee! I did it, man! MATTHEW: Looks good, mate. Well done. STEPHEN: Oh! I mean, that looks amazing. JESSICA: I'm really happy with how it turned out. My glaze probably doesn't have the same complexity of flavour, but it's shiny and it's set, so I'm happy. ROSE: I'm happy with what's on the plate. The soil turned out really beautiful. I'm happy with the flavour of the cake. I actually think I've done a really good job today. ASHLEIGH: I'm pretty happy with the dish. You can never tell who's gonna be in the top. I haven't seen everyone else's dishes yet, but hopefully, it'll be good enough. GEORGIA: Ohhh! (SIGHS) This is so embarrassing! They wanted gooey - it's...it's really gooey! It's just...it's not standing tall like it was meant to. I'm really, really scared about facing elimination. (SIGHS) I don't want to be there again. 5 You had 90 minutes to cook something that was delicious, something that was decadent, but more than that, put your guilty pleasure on a plate. Let's see how guilty they really are. First one up... ..Jessica. JESSICA: It's a chocolate ganache tart with figs poached in some oloroso sherry and an oloroso sherry cream. Ooh! There's a good start. It's soft. MATT: (CHUCKLES) Wow. Look at that. Soft, soft, soft. Ohhh! Oh, my God! For me, those figs are just... you know, yum! They're yum. They're yum. That is so good, so light, but the real success, the absolute brilliance of this dish, is that super airy, super light, billowy cloud of creme fraiche that tastes of oloroso. Well done. (LAUGHS) Very, very truly guilty. And you know Matt said earlier on "the dessert you want to eat in a dark room"? This is it. Thank you. Thank you! (APPLAUSE) Rose. ROSE: It's a chocolate, orange blossom, cardamom and pistachio flourless cake with a chocolate soil and orange peel praline, with a white chocolate and pistachio sauce. Looks decadent. Yeah. You've hit the nail on the head with that. Yep. Gee, you love your cardamom, don't you? I do. I love cardamom. I know. I was just gonna say. Cardamom, chocolate, orange. It's probably my favourite flavour combination. (CHUCKLES) Whoa! Cardamom is that...that spice that... (CLEARS THROAT) ..can become so overpowering. Definitely get cardamom. I lose the orange. Yep. It's just, like, pfff! My mouth is perfumed full of cardamom. Thanks, Rose. Thanks, guys. (APPLAUSE) Next up - Anna. ANNA: It is a white chocolate parfait with a basil and berry salad. Mmm! Mmm. (CHUCKLES) It's fresh fruit and cream, but delicious! (GARY LAUGHS) Sara. SARA: The dish is a beetroot brownie with a beetroot reduction. Mmm. That brownie is absolutely smashing! Oh, thank you! Next up - Kha. KHA: Chocolate ice-cream with a chocolate soil. The ice-cream's silky smooth and chocolatey. It's a good dessert. Kristina. KRISTINA: A chocolate ganache tart with a raspberry jelly surprise. Oh! The surprise of that jelly, it sets you apart. Well done. Thank you. Matthew. MATTHEW: So, we've got a white chocolate bowl... Jeez! You've worked hard. There's a lot going on. The name on the door says "invention test", and you've definitely done that. Thanks, guys. Thanks. (APPLAUSE) Jamie, let's see how decadent you've got. (APPLAUSE) Week two in an elimination challenge - not where I want to be. I had a bit of a shocker of a cook, but if it just comes down to how it tastes, I may survive. So I'm just fingers crossed at this stage. Jamie, I don't know whether this dessert is decadent, but it looks like you've gone three rounds with your chocolate cake. (JUDGES LAUGH) Yeah! I lost, clearly. (LAUGHS) Now, Jamie, what were you intending to make? So, the dish was a chocolate terrine with coffee bean anglaise. It hasn't quite set as nice as I would have liked. Is that scrambled, is it? Yeah. Yeah. It's scrambled. You want your custard to look... super silky. You want the cake to still have some fudginess, and this is clearly undercooked. I fear that you are nudging the bottom of the pack. Thanks. (APPLAUSE) I'm really disappointed, but I'm not gonna count my chickens till they hatch. Someone else could have done a lot worse than me today. Next up, James. (APPLAUSE) JAMES: I know my dish is bad, but I've got a bit of a trick up my sleeve, and I'm hoping that might give me an extra point and I might just avoid that bottom three. That smells lovely, actually. It's just pure chocolate extract and water. I'm just trying to use the senses to get the brain kicking. Nice idea. Yeah, lovely. Nice idea. Lovely. Right, what is it? It's a layered dessert. There's chocolate ganache at the bottom, sour cream and fresh fruit in there. (TAPS GLASS) Dirty glass. Dirty glass. Yeah. Did something go wrong? What was it gonna be? So, it was supposed to be a chocolate ganache tart. It's not my proudest moment. I wouldn't even serve that at home. If I was having people around for dinner, I'd be telling my girlfriend to go down to the shop and... (MATT LAUGHS) ..get something else. You know, what spoils it is the crumble in the middle. In there you need a... a crunchy sensory relief from all the chocolate and the cream. Yeah. But what you get is a strange, kind of bland flouriness that you go, "Ooh. That's a shame." Yep. So it's not great. I understand that. So, I'm gonna give you a spoon... (GARY LAUGHS) ..and your punishment is to go back and to have three big spoonfuls. OK. Love the essence, though. That was a nice idea. Really nice idea. Jacqui. Delight us. JACQUI: I've made a triple choc praline tart. It's like the world's largest version of one of those Lindt balls. Oh! It's certainly decadent. Next up - Billie. BILLIE: I've done an orange and white chocolate salted torte. It's a yummy dessert, but it's missing some ooziness. Yep. Jarrod. JARROD: It's a white chocolate and pistachio cake. It's tasty, but probably too much cream. Melita. MELITA: I've got a white chocolate and raspberry semifreddo with a mocha spring roll. Impressed with the techniques. Fiona. FIONA: It's a white chocolate and honey panna cotta. Looks beautiful, Fiona. The problem is the panna cotta. It should be lighter. Next up, Ashleigh. ASHLEIGH: I'm feeling super nervous. I am really happy with the dish, so that makes it even more important to me that the judges like it. If I get negative feedback, I'll be utterly crushed. It is a chilli cocoa panna cotta with raspberry sorbet and raspberry curd. It looks wonderful. Thank you. It looks decadent. Hopefully it tastes... Yes. ..absolutely delicious. Huh. Well, that's positive. (CHUCKLES) Mmm. Mmm. Yep. You know what? There's just certain things that work. Combinations. You know? Basil and tomato. Chocolate...and raspberry. And that is just yum. And what I love is - you said it's a panna cotta - I love that sort of fudginess about it, and it's smooth, that lovely little hint of chilli in the background, and that refreshing raspberry sorbet. It's...wonderful. Really delicious. Ashleigh, top five this morning, potentially top three this afternoon. Ooh! Thank you. (CHEERING AND APPLAUSE) The next dish we'd like to see is Georgia's. (APPLAUSE) GEORGIA: I'm devastated. The one thing that I had to nail has collapsed everywhere. Oh, Georgia. I know that I'm definitely not gonna be in the top three today. I'm just hoping that I'm not in the bottom. I really can't do another elimination. 1 Get ready to be part of history and rank the alternative flag designs in the first referendum. Next year, you'll choose between the preferred alternative and the current flag. What do we stand for, NZ? 5 MATT: The next dish we'd like to see is Georgia's. (APPLAUSE) Oh, Georgia. You've had a roller-coaster ride. Facing elimination at the end of last week, winning the mystery box this morning, and now...the invention test. Mm-hm. Which way have you gone - good or bad? Somewhere in the middle, I think. (CHUCKLES) It doesn't look great, but it definitely tastes beautiful, I think. What's the dish? White chocolate fondant with a chocolate ganache, a strawberry syrup, strawberry sorbet, fresh strawberries and a chocolate crumb. Obviously, your fondant split when you turned it out. Have you made this dish before? I have made it before. I've made the fondant many times. Maybe the flavours are enough to get you through. Maybe. I hope so. That really sweet flavour of the fondant, which has split, is great, and it goes beautifully with the strawberries. But you don't need to do so much sometimes. OK. Think about what the dish is... Yes. ..and then make THAT bit... Yes. ..and then put the other bits around it. Yeah. Yes? And that dish is a white chocolate fondant. Yes. And watch Gary nodding. That's...all you've got to do. I'll take it on. Thank you, Georgia. Thank you. Thanks. (APPLAUSE) I had the advantage. I was meant to do a good job and I didn't. I just...I really can't do another elimination. Next up, Reynold. Oooh. Good, isn't it? That's really good. (WHISPERS) Wow. Reynold, what's the dish? REYNOLD: I call it the forbidden fruit. It's a chocolate mousse inside with a raspberry coulis, coated with ganache and cocoa butter, and I've plated up around it with some raspberries and strawberries on a chocolate soil and a raspberry sorbet. It looks... (GARY CHUCKLES) ..spectacular. Like, honestly, mate, that looks wonderful. Yeah. You've done it before? Uh, no. (CHUCKLES) No. I was hoping to make it look more like an apple. I tried my best. Um... Oh. Yeah. (CHUCKLES) (LAUGHS) Yes. Yeah. I'm quite happy with it, though. Quite. Smash it open, 'cause I can't wait. (CRACK!) Ooooh! (GEORGE GASPS) Oh, yeah, baby. Oh, yeah. Gee. Oh, yeah. Yeah, that is ridiculously good. (CHUCKLES) (LAUGHTER) (MUFFLED) Oh, it's beautiful. Mmm. (LAUGHTER) Start... ..of week two - not finals week next week, the beginning of week two - and you're putting up food like this. Unbelievable. Thank you. Unbelievable. Yeah. Everything is right about it. The intensity of the raspberry sorbet. The smoothness, the slightness of the mousse. The chocolatey richness of the cocoa butter coating. The right amount of crumb for the dish. The way it looks. Yeah. Like, wow. Wow, wow, wow. Yeah, absolutely...perfect dish. Perfect. Perfect. I'm absolutely gobsmacked, mate. Thank you. I really am. Wow, Reynold. Top five this morning... (CHUCKLES) Let's not kid ourselves. It's a top-three dish, man. Thank you. And it deserves one of these. It deserves one of these... Come here. (CHEERING AND APPLAUSE) Respect. Yeah? Respect. Thank you. Well done. Really good, Reynold. Well done. Today's challenge was all about guilty pleasures. We asked you to bring a decadent, delicious and devilish dish, all to celebrate chocolate. Remember, the top three get to battle it out for immunity. But the bottom three go into tomorrow's pressure test. Reynold, please step forward. Yours was definitely the dish of the day. Well done. REYNOLD: I finally feel like I do really belong in the competition. Today, I wanted to prove that I can cook, and I did. Joining you to fight for the chance to cook for the first immunity pin of the season are... ..Jessica... (CHEERING AND APPLAUSE) Yay! ..and Ashleigh. I hear MY name. (LAUGHS) And I'm feeling so proud of myself. Reynold, you brought us the apple of temptation. Jessica and Ashleigh, your two desserts were deep in the world of sin, whether it was the dark, intense, complex chocolate ganache tart with figs, or your sinful dark chocolate, chilli and raspberry concoction. Well done. Great work, all three of you. Step back in line. JESSICA: The three of us, we were all in an elimination last week. We're here, we've won, we're the top three - it couldn't be better. Unfortunately, four of you didn't do so well. GEORGIA: I thought there was only three. If I call your name, please step forward. Jamie. James. Rose. And Georgia. Jamie, your anglaise was scrambled and your cake wasn't cooked. James, on your own admission, you wouldn't serve that dish to your guests. Rose, the cardamom was so overpowering and the dish was too dry. Georgia, you had the advantage today. It should have been your day. Your white chocolate fondant, it collapsed. It was a disaster. But at least the flavour of strawberry and white chocolate were true... ..and that's why you're safe. I'm so relieved. I can't do elimination two weeks in a row. I'm devastated for Rose, Jamie and James, and I really, really need to concentrate and think about how I'm gonna cook for the rest of this competition. GARY: James, Jamie, Rose, Andrea, who is unwell, will be joining you in tomorrow's pressure test. That's in accordance with the MasterChef rules. You know what? It was a tough day. But tomorrow, you need to think with clarity. Think like a cook. Enjoy it. And you never know - you might be the lucky ones that save themselves. But for one person, it won't be such good news. So, go home, get some rest, clear those heads, and we'll see you tomorrow. Tomorrow, I've got to come out and I've got to shine. I've got to put everything that's happened behind me. I've just got to focus on the cook, and I need to be better than those other three people. ANNOUNCER: Next time, four contestants face a pressure test devised by international superstar Sat Bains. MATT: How much terror lies under there? I'm scared. This is it. You're fighting for everything. Our amateurs must re-create... GARY: It's a frisbee. (SIGHS) I think you've missed the mushroom stock. ..a two-Michelin-star masterpiece. You can't waste not even one minute! Simple beef and mushrooms have never caused this much chaos. Oh, it's not on yet? It's just a disaster. I can't believe amateur cooks have pulled that off. But for one contestant... This sauce is really weak. It's just like flavoured water. ..the MasterChef journey will be over for good.