ANNOUNCER: Previously, on MasterChef Australia, our home cooks plated up their guilty pleasures with Reynold's Forbidden Apple sending our judges into raptures. That is the best I've ever seen! But not everyone could avoid the pain of the elimination round. Whoa. It's not great. I wouldn't even serve that at home. Tonight, four contestants face a pressure test devised by international superstar Sat Bains. 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. I think you 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...disaster. Some will meet the challenge. I can't believe an amateur cook 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. SONG: # Burning up in my heart, # like a flame, # like a fire shooting star. # In our souls, we all know # our dreams make us who we are. # We got today, # so spin me round and # show me the way back to # burning up in my heart # like a flame, # like a fire shooting star. # In our souls, we all know # our dreams make us who we are. # Able 2015 Oh, morning. I am making breakfast for the contestants up for elimination today. Bacon and scrambled eggs. The other morning, when we were up for elimination, they made breakfast for us, so we're returning the favour this morning. Oh, thank you. Thank you. Are you feeling better? Yeah, I'm alright. I'm excited to get back in the kitchen. It's been too long. It's been super frustrating. I wasn't able to cook yesterday because I've been sick. The most frustrating part is that that means I'm going into elimination today by default. MAN: That's good. That's good. Thanks, Andrea. I've got your typical teenage job. I work at a pizza shop down the road and I love it. Hey. Working at the pizza shop has made me look at food as more of a career option. This is something I really want and I want to show Australia that even though I'm 18 I can still cook really well and, yeah, I'm definitely going to give it my all today. ROSE: The only person that can control how long I stay in this competition is me. If I really want to stay, then I'll fight today and I'll do everything I can to stay here. JAMIE: To know that there's a 1 in 4 chance I could be going home in week two is scary. I'm really not thinking about anything except the task ahead and doing the ultimate job today. (CHEERING) JAMES: Today, if I stuff it up, if it doesn't go to plan, if I put up something mediocre, the dream's over. I have this passion and I need to chase it. I'm going to fight. I'm going to fight the whole way through. James, Andrea, Rose, Jamie... ..you're about to face a pressure test. A pressure test that will decide which one of you goes home and which three of you return to the competition. ANDREA: When it comes to a pressure test, it's insane. You can be the best chef in the house and still go home, so it's a scary thing. What makes a great pressure test dish? It's important that there are lots of elements. It's great if it's set by someone with an international reputation. Obviously, they've got to have Michelin stars. It's kind of cool if they come from somewhere overseas. It's kind of cool if within that country they're regarded as one of the hottest chefs cooking there today. It also helps if that person is a great bloke. Someone that the three of us look up to and respect. Please welcome... ..a force of nature. From Restaurant Sat Bains, Sat Bains. (CHEERING) My name's Sat Bains and I'm from the UK, and I've got a restaurant in Nottingham called Restaurant Sat Bains with Rooms. The type of food we serve at the restaurant is modern British. We do a 7-course menu and a 10-course menu and the idea is that they're completely balanced. So it's a journey. Balance, for me, is about taste, texture, temperature, so it's our job to play with things like tannins, acidity. Things that make you salivate. So by the time you've finished, you feel great. Invigorated. Sat, when you started off, you weren't working in great restaurants. What was the thing that turned you round? I think it was a drive. I had the drive to succeed. My father had shops when we were younger, so I started to work at 13. I had to stock the shelves, go to work. I used to do the paper rounds. And I think that work ethic has stood me really well 'cause kitchens are very hard places, as you probably all know. Does that sound familiar, Rose? ROSE: Oh, I've had the same upbringing. My father passed away when I was really young and Mum bought a corner store to support us and that's what I've grown up with is that work ethic of just work, work, work, work. Everything you're saying is just resonating with me so much. This is me. Like, he was telling my story and it was just really, really inspirational 'cause I could just connect on it in so many ways. We had to sell the deli about a year and a half ago, so it is a big part of my food dream to bring the family back together again. To keep us working together and to... ..to share this journey with them. Sat. Very large cloche. Very imposing man. How much terror lies under there? I'm scared. (LAUGHS) Sat, show us what you've got. OK. So... ..the dish I've chosen for you today... ..is a very simple... ..beef and mushrooms. CONTESTANT: Yum! Oh, wow. Wow. That looks beautiful. ANDREA: From a distance, I'm trying to count all the different elements and trying to figure out what's going on on that plate. It looks absolutely gorgeous. You guys need to get close. Up close and personal with this dish 'cause it looks amazing. Sat, first up, what's the inspiration behind the dish? Beef and mushrooms is a classic British dish. What I've chosen here is the Wagyu cheek, so it's been braised. We've also got some tartare of Wagyu, so the idea of the contrast of raw and cooked. With that is a little onion oil, a little shallot puree, mushroom ketchup and pickled onions. And we finish it with some discs of mushrooms and then these are actually finished with mushroom powder. Watch how much sauce I put on, because it's all about balance. All you're doing is basting the meat in the braising liquor. That just gives it that unctuousness and that lubrication. You're not going to saturate the plate because you'll unbalance the whole dish. ROSE: Sat's food is a work of art. It is the canvas and it's gorgeous and it's really beautiful and it is so far removed from anything that I can do and it is absolutely starting to freak me out. So dive in. Take a...almost like a snapshot photograph in your head of flavours. GEORGE: What are the pressure points? What are the major things that could go wrong here? Absolutely the Wagyu cheek is crucial. To get that beautiful, gelatinous texture, but cooked. You can't be cutting it with a knife. It has to break. But then, it can't be overcooked. The tartare has to be beautifully seasoned. That means you need peaks of acidity and you need it to be salted correctly. The ketchups and the puree. One's going to be sharp from the mushroom ketchup. The other one is more rounded, which is the puree of the shallots. So seasoning is crucial. So, the key to this dish is balance. Yes, it should look good, but it should eat better. It should taste better. It's amazing how it all works together 'cause you kinda taste each element and it's got... They're all so different. And then you put it together and it's just insane. JAMIE: The key point of this dish today is that all the elements, when brought together, create the perfect balance. It's going to be... very difficult to do. It's going to push us all to our limits. Right. The pressure is well and truly on, and you know what? Pressure does amazing things. Those that respond well to it shine, so let's hope you all shine today. You have 2 hours and 30 minutes to replicate that beautiful dish from Sat Bains. Everything that you need is at your benches. Are you ready? ROSE: Ready. You need to be pumped, let me tell you, and your time starts now. I'm not giving up without a fight today. Sat's taken a lot of time to present this dish the way that he's presented it. Plating isn't my strength. I usually just chuck everything in a bowl and off you go and let's eat. For me today, whatever it is I put on that plate, I just want it to be beautiful and I want to be proud of what I do, and if I walk out, then I'm going to walk out with my head high. Balance is really important with this dish. There's so many elements. You need to balance it out, otherwise too much of one will cancel out the others. I'm really... got my head in the game and I've focused from the minute that cloche lifted up. I've got this. JAMIE: For me, it's going to be about time management. Not getting too frazzled. I'm not going to let the nerves get the better of me, but I am really nervous. JAMES: Reading the recipe, it's long and it's very comprehensive. The hardest thing is achieving everything in the time that we've got. I think that'll win the day at the end, is getting everything on the plate. Really, the pressure's on right from the get-go. You can't waste a minute with your dish 'cause it's two and a half hours and a whole lot to do. Dishes like this, and especially this point in the competition, is chaos. Come on. You can do it. Let's move it. Move it. It is amateur cooks, literally second week in the competition. This is a dish created by a chef with two Michelin stars. If they put up your dish at the end of it, how surprised will you be? I've got to be realistic and I don't know what standard they're going to produce. I've finished reading the recipe and I think I've got it all in my head. So the first thing I decide to do is get started on those beef cheeks. I grab my beef cheeks. I want to make sure that I get all the excess fat and sinew off. I put a good, really strong layer of salt and pepper on the topside of them. I've also got my pan heating, getting that ready to seal my beef cheeks. I grab my shallots. Start chopping them up nice and fine. Come on! Let's go! (CHEERING) So, I've got my onions and garlic cooked beautifully, I've got my stock boiling up, and then just pop it all into the... into the pressure cooker. All my ingredients are in the pressure cooker. It's all ready to go. I've set my timer for 45 minutes. I've hit start and I can walk away from my beef cheeks now. Go, Rose! Come on, Andrea. Come on, Jamie! Good work, Jamie. Come on, mate! Jamie's doing something different. REYNOLD: Did Jamie press start? I don't think he pressed play. Looking good, James. GEORGE: Good, James. Your cheeks are on. Cheeks are on. That's fantastic. I mean, honestly, when you look at the line-up of you four, you grew up on a farm, so this food is definitely down your alley, isn't it? Yeah, it's soothing my soul. It's beef and it's mushrooms and they're things I love and, you know, I can really identify with. So... Yeah, I like it. Yeah. Well, now we've stirred them up. My whole family is from an agricultural background. I love sort of the paddock to plate philosophy and it's something close to my heart. I want to share that philosophy with other people and, you know, get other people to understand where their food comes from and to see the importance of it. My vision is to have the restaurant on a rooftop overlooking the city. Growing what you can on site. I just want to turn simple things into fantastic food. Good, isn't it? Yeah, very... Well, you've just added a bit more pressure to yourself. Yeah. So we're expecting your dish to be brilliant. Good work, James. Thanks, guys. Good work, James! Good work, James! To make the porcini powder that needs to go on top of the mushrooms, the dried porcini mushrooms need to go in the oven. I get those in and put a timer on and listen out carefully for the beeps. While that's in the oven, I get onto the caramelised shallot puree. One, two. Four, five, six. I've got to bloody peel 20 shallots. Well, double-time. Double-time. Come on! Will you do it for me? You can do it! Peel those shallots! The secret to this challenge is you can't waste not even one minute. Two hours to go. Come on! You can do it! Should we tell him? Yeah, definitely. STEPHEN: Wardy, when you've got a couple of seconds, just double-check your pressure cooker. That it's going down. Yeah, check your pressure cooker. Just double-check. JAMIE: 10 minutes have passed and I go back to check the pressure cooker and I realise that it's not on. It's OK, Jamie. Come on. FIONA: Press start. Have you pressed start? I need to be able to have enough time to reduce the stock down to make the sauce. And this is 10 minutes that I'm not going to now have. GARY: Is it on? It will be in a minute. Is it working? Oh, it's not on yet? No. Are you kidding? I thought it would be on already. Beef cheeks, 45 minutes minimum. Yep. Did you think you had that on before? Sorry. Yeah, I did. You thought you had it on before. Yeah. My heart starts to beat. It's a major mistake. I've never seen you look so serious. You want this thing, don't you? Oh, bloody oath I want it, yeah. I don't want to go anywhere. I'm thinking this might throw the dish out of balance which could mean that I'm... I'm gone. 1 STEPHEN: Wardy, when you've got a couple of seconds, just double-check your pressure cooker. That it's going down. Yeah, check your pressure cooker. Just double-check. Is it on? Oh, it's not on yet? No. Are you kidding? This little hiccup with the pressure cooker means that I'm behind time. I've never seen you look so serious. You want this thing, don't you? Oh, bloody oath I want it, yeah. I don't want to go anywhere. I'm a construction project manager, which is a really great job. I've worked so long and hard to get to where I am in my career, but it's not really where I want to be right now. I want to have a career in food. My dream is to have an artisan sandwich shop that really focuses on putting restaurant-quality food in between two slices of bread. So I'm giving up a stable career and a good job. So if I do go home for making this mistake... ..I'll be devastated. I'm just thinking, "My God, "there's not enough time to reduce the stock down to make the sauce," which means it just won't balance the dish perfectly, which is what it's all about. I'm going to have to get the rest of these elements absolutely perfect or else I'm stuffed. Looking good, Jamie. Come on. Go, Jamie. Come on, mate. ANDREA: I've finished chopping 20 shallots for the caramelised shallot puree. I need to cook these shallots with butter and oil over a low heat until they're translucent and then crank up the heat a bit and cook them until they caramelise. I put in the chicken stock and let that simmer for a couple of minutes before I chuck it all into the mixer and allow that to puree. Uh... (EXHALES) Awesome work, James! Yeah, James. Go, James. JESSIE: James is absolutely killing it. It's his kind of food. He looks just so in control. So he's making really... really good headway. JAMES: I've finished my caramelised shallot puree so I start on my onion oil. To make the onion oil, which is really green and vibrant around the plate, I get the spring onions, the chives and the parsley, measure all the quantities out and then put it in a blender with some sunflower oil and blend it into a nice puree and then strain that off. Go, Andy! Come on, Andy! Rip it! STEPHEN: So, James is moving through the recipe a lot quicker than the other guys. But I'm starting to get a bit worried about him 'cause Rose, Andrea and Jamie have all been tasting as they go. Looking at James, he doesn't seem to be tasting as much as the other contestants. If he doesn't start checking the different components of the dish, he could really start losing control of the flavours. ANDREA: To make the porcini powder, the second the timer goes off, I throw the porcini mushrooms into the mixer and all of a sudden, everyone from the gantry is screaming, "The lid! The lid!" Put your lid on, Andrea. Andy, the lid. Put your lid on. I haven't put the lid on and there is powder going everywhere. Thank you. (LAUGHS) The dust has just gone absolutely everywhere. I've got my onion puree and my onion oil sitting there and I'm hoping that those haven't been changed by the flavour of the porcini mushrooms, which is a really strong flavour. (COUGHS) And now I'm making my mushroom ketchup. You know what? You need to move it now. One hour down, 90 minutes to go. Come on! (CHEERING) ROSE: Now that I've got my porcini powder, I need to get onto my mushroom ketchup. It's a really important part of the dish. It adds a really beautiful, zingy flavour. So I'm weighing out some mushroom stock, sherry vinegar, soy sauce and the agar powder into a saucepan and getting it up to the boil. Yeah, Rose. Yeah, Rose. On the right track, baby. I take it off the heat. I set it into a bowl. Put it in the ice bath and just let it sit and just all it needs to do now is set to a nice firm jelly. Once it's ready to go, then you pop it into the mixer and blend it. So keep it on low and just let it go. I grab my mushroom ketchup after it's finished blending, put it through the strainer and then I whack it in the sauce bottle and that's it - done. (CHEERING) ANDREA: I go to check my mushroom ketchup. It's not the right consistency. It's kind of just become chopped jelly. I think I've majorly stuffed up somewhere in the cook. I know that the mushroom ketchup was super important for the balance that Sat spoke about this morning. But I've still got so many other elements to focus on, I just decide to leave it. If I have time later, I'll come back to it. Come on, Andrea. Good work, Andy. Come on, guys. You got it! James is working very... Yeah, I like it. ..efficiently and clean. I like it. Yeah, I still have so much to do. I, you know... I'm trying to get these done as quick as I can 'cause I know I've still got to make a tartare and... What's that? Ooh. This, um... That seems a lot less than... What have you missed? Because that's like a rock in there. That's...that's not right. Yeah. Gary is standing there poking my mushroom ketchup. That's a... That's a Frisbee. Whoa! What's that? Let me have a taste of that. Yeah. It's missing something, isn't it? Too much soy. It's almost missing the... I think you've missed the mushroom stock. And then I see the stock. So that's what what's missing. That's just soy sauce. Yep. OK. I can't believe I missed the stock. I'm going to have to start again. 1 What's that? SAT: That's not right. Yeah. Ooh. That's a... That's a Frisbee. Whoa! What's that? I think you missed the mushroom stock. JAMES: I've had to throw out my first batch of the mushroom ketchup. I'm going to have to start again. That could be a problem. Come on, James. Come on. Let's go, James! Time isn't my friend at the moment. I was out in front, now I'm running behind, but I've still got to do it. This is it. This is the fight. You're fighting for everything. I don't want to go home yet. Any pressure test is about one thing - getting your timing right. One hour to go. (CHEERING) ROSE: I'm removing the lid from the pressure cooker and the first thing I get is the smell and it's beautiful. It smells so good. Just the stock, the beef cheeks, the thyme. Everything's coming through. The next step is they need to be put into a bowl and wrapped in plastic to rest a little bit further. I need to strain the stock in the pressure cooker through a wet muslin cloth and get that on the boil as soon as I can, 'cause that's my sauce for my finished dish. The sauce is so important to the dish just to tie everything in together and finish it off nicely. If it comes up watery, if it comes out really lacklustre in flavour, if it doesn't have the colour or the finish, it's just going to absolutely ruin the dish. JAMIE: I can hear everyone else starting to reduce the stock. The mistake with the pressure cooker means that I need to wait 10 minutes before I can get the stock onto the stove. Go, Andrea! Yay, Andrea! JESSICA: Yeah! Good work, girl! If I haven't given this stock enough time to reduce, it's going to be too runny and the flavours won't be concentrated enough and that's a big mistake. ANDREA: The sauce is reducing away. The next step is pickling shallots and I sigh a major breath of relief. I'm pretty sure I can get that one down pat. The pickled shallots provide an acid/sweet mixture that kind of balances out the whole dish and I think it's really simple, but it definitely provides a crucial element to the dish. To make the pickled shallots, I need to mix together vinegar, sugar and water. Once that's dissolved, I can chuck that into a bag with finely sliced shallots and that'll create the pickled onion. SARA: Andrea's nailed her pickled onions but Rose looks like she's sailed right past that step. JESSICA: I don't think she's doing the pickle. Rose, is there a pickle element you need to have done? Is there a what? A pickle element. I'm trying to give Rose a heads-up, but she's really not hearing me. I'm really hoping she realises soon or she may not have a complete dish. Alright? Yeah. Better? I'm happy with my second batch of the mushroom ketchup. A lot better with mushrooms in it. (LAUGHS) The weight of the world has been taken off my shoulders and I'm feeling back in control and I sort of click into beast mode and get pumping and go for hell and leather. (CHEERING) Come on, James! STEPHEN: Come on, James! I've strained out the mushroom ketchup and I put it in the ice bath and I'm starting to make my pickled onions. Go, Jamie. So, finally it's been 10 minutes. Well done, Jamie! Come on! I get my beef cheeks out of the pressure cooker and I know I need to get my stock onto the stove. I really need as much time as possible to get this stock reduced right down to a nice syrup. But I know I'm pushing it. Come on! Come on! With everything that's going on in my head and in the cook, I don't realise that I've put my strainer over a lit burner. Watch... What's he doing?! I've got the muslin hanging over the edge and before I know it... Whoa, whoa, whoa. Go like that. Just breathe, Jamie. It's just chaos. I'm running around frantically. I've got elements everywhere. All these bowls and plates and forks and knives and spoons. I'm all over the place. Just take your time, Jamie. You'll be fine. I'm against the clock here. I need to hurry. Go, Jamie! I finally get my stock onto the stove. I just turn it up high and I'm just going to cook it off as much as I can. The pressure's building and you've only got 30 minutes to go. Come on! Let's go! (CHEERING) Keep the pressure up. ROSE: I've got my stock boiling up and I really need to get started on my tartare. Part of the steak tartare is to make a hollandaise sauce to go in the beef. I have got my egg yolks, I've got my strained white wine mixture. I've also got my butter melting. I whisk the egg yolks with the strained white wine vinegar mix and it's looking pretty good. I get them nice and creamy and fluffy. Now I need to slowly add the melted butter. I've managed to get the butter in and it looks really beautiful and smooth so I grab my gas canister, pour my mixture in and get that ready to go. The gun will help combine all the ingredients for the hollandaise so it's ready to plate. I've got my hollandaise on. Now I'm on to the diced beef. I've taken a sirloin of Wagyu and cut that into a fine dice of about 2mm thick. And then added capers and cornichons to taste, 'cause you want that beautiful saltiness that's going to balance it out. So many little techniques, so many little elements, but now is the time for confidence and bringing it all together. 15 minutes to go. Come on! Let's go! (CHEERING) What's cornichon? Oh, yeah. Little gherkins. The cornichons are an integral part of the tartare. Along with the capers, they add the acidity that the dish needs to balance it. Without them, you don't have a tartare. I cannot get this jar of cornichons open. This is the last thing I need right now. My hands are slippery. I can't open it. JESSIE: Tap it on the bench. GEORGIA: Bang it on the bench. Oooh! Careful. (CRACK!) Oh, is that broken, Jamie? Yeah. Don't use it. Don't use it I'm looking at my jar of cornichons and there's glass everywhere. I can't use any of them. I'm going to be left with a tartare that does not have one of the crucial elements. It's just...disaster. 1 Tap it on the bench. Just bang it on the bench. (CRACK!) JAMIE: I'm looking at my jar of cornichons and I can't use any of them. I'm going to be left with a tartare that does not have one of the crucial elements. It's just...disaster. I've run over to Andrea's bench and I ask if I can have some cornichons. Can I borrow one of these cornichons? Go for it. Thank you. Come on, Wardy! Come on, Wardy! MICHAEL: Hang on a minute. Two cornichons? Jamie, what are you doing? Andrea has given you a lifeline and you need more than two cornichons to put on these four plates. With only two cornichons, the tartare is going to be completely off and with this dish, that could be enough to send you home. You've got to slice your mushrooms, you've got to correct your sauce and, of course, you've gotta plate up and you've only got 10 minutes. Come on! Let's go! (CHEERING) Take your time, James. Make it look beautiful. Where's my meat? Beautiful, Rose! That looks amazing, babe. That's it. Yep, yep, yep. Next one! Go, go, go! Come on, Andy! ANDREA: I'm trying to get things onto my plate. I'm majorly stressed now. And then I remember that I still haven't finished making my mushroom ketchup. At the moment, it's not the right consistency. KHA: How is it a failure? What happened? It looks like cut-up jelly. REYNOLD: You reduced it too much. I'm really angry at myself. I should have looked at my ketchup earlier. At this point, I have no choice. I refuse to put something up that I'm not happy with and that is definitely not something I'm happy with. I just need to focus on the rest of my dish now. (CHEERING) Guys, you've got five minutes left. (CHEERING) Get the tartare! The tartare! JAMIE: It's crunch time. I need to get the tartare on the plate. What do I do? What do I do? I don't have time to read how much hollandaise I need to put in the tartare. Just do it from memory. I just shoot some into the tartare mixture, fold it in my hands and I'm ready to put it on the plate. That'll do. Does this go into here? Just put it on! STEPHEN: It's absolutely manic in the kitchen. There's not long to go. You know, the pressure test can get the best of even the strongest cooks. James is messing up his tartare. He's supposed to mix the hollandaise through. Instead, he's piping it onto the plate. I can also see Rose has done the same. This could be a big problem for both those guys. Guys, you've got one minute. Do yourselves proud and do us proud. Come on. Come on! Come on, guys! (CHEERING) JAMIE: I'm racing to get this dish plated up. Come on! I race across to grab my sauce. I look at it. It's nowhere near reduced enough. Don't panic. Just breathe. I really needed that extra 10 minutes the pressure cooker cost me. There is a very good chance it's me that's going home. GEORGE: 30 seconds! Come on, let's go! Push, push, push! Come on! Come on, Jamie! Go, Jamie! Pickled onions! Pickled onions. Where did they go? JESSICA: What's up, Rose? I didn't make my pickled onions. It's too late now, baby. SARA: It's alright. Come on, babe. It looks gorgeous. Let's go, Rose. Push! That's it! Get it on there! This is it. 10 seconds. ALL: 9! 8! 7! Just put it on, Jamie! 6! 5! 4! 3! 2! 1! That's it! Tools down! Time's up. Whoo! (SOBS) I didn't do my pickled onions. I have forgotten to put the pickled shallots... I've forgotten to make them altogether. SARA: You did the best job. You did the best job. It's alright, Rose. I can't believe that after working my guts out for the last 2.5 hours that I missed that. It's those little mistakes that can send you home and that's really weighing on my mind. ANDREA: I look at the dish and my biggest disappointment is that the mushroom ketchup isn't on it, but I'm happy with the flavours, so I'm hoping that that might just save me. Look, yeah, think it's OK. The beef tastes good. The onion oil is good. The purees are nice. Um... I think I'm pretty happy. FIONA: You alright, James? STEPHEN: James's dish looks fantastic. It looks really similar to Sat's. The big concern for me is, you know, I didn't see him taste during the cook, so does it taste like Sat's? Even though it was a 2.5-hour challenge, that was hard for them. Really, really hard. Who would have thought beef and mushrooms could test them that much? Well, they did. Shall we get the first dish in? MATT: Let's do it, lads. JAMIE: What's going through my mind is pretty much sheer terror. I've made mistakes, yes, but I... ..I've cooked my heart out today. I'm pretty happy. Whether it's perfectly balanced or not, not sure. I hope it's enough. So, Jamie, what do you think to your dish? Um...I'm happy with the dish, I think. Um...I'm proud that I got through it. It was literally one of the toughest things I've ever done. You look like a defeated man. I'm not at all defeated. Um, I'm just, you know... It's... It was a lot of pressure. Jamie, time to dress. Jamie, thank you. Thanks a lot. Cheers. SAT: Thank you very much. I'll say I think everyone at the bench flinched when that sauce went on. It's the glue. That thick, sticky jus is the glue for this dish. If you look at it from its viscosity, there's no depth in the sauce itself. It's not being reduced enough to allow the emulsification. It tastes like a very light onion gravy. So that's never going to add anything to that. GARY: I think he knows he's in trouble. 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? 1 Jamie, thank you. Thanks a lot. Cheers. SAT: Thank you very much. I think everyone at the bench flinched when that... ..that sauce went on. It's the glue. That thick, sticky jus is the glue for this dish. GARY: I think he knows he's in trouble. Alright. Let's taste. Have you got any cornichon in your tartare? No, just capers, Matt. Yeah, just capers in that. So the...the beef cheek, I mean, it's well cooked. You know, you can push it apart with your fork. And the onion puree or the shallot puree, it's nice and sweet. It's pale, just like yours. The pickled onions are very good. It's got a great bite to that, and also the juiciness and the acidity's coming out, so that works for me. The problem is the sauce. For me, that's a big problem because it binds the whole dish together. It gives it that...that intense flavour and that is just... It's just runny and obviously it's not coating and making that cheek really beautiful and yummy. For this dish, you need the gravy to be thick and sticky and you need the tartare to have lots of that caper/cornichon briny biteyness to balance that beautifully cooked beef cheek, which is, you know, sticky and all the things you want a beef cheek to be. There's a couple of good things he's done on the plate, but there are some things with obvious mistakes and potentially he could be in the bottom out of those four. Without a doubt. Let's get the next dish in. I just keep focusing on the negatives - the missing shallots and the fact that I've put my hollandaise sauce next to the tartare but not into it. Everything that Sat put on the plate needed to be on there. He made that really clear. That's really... Yeah, that's what's telling me that I'm going home. (EXHALES) How was that for you, Rose? I didn't mix in the sauce with the beef tartare, so I'm just absolutely kicking myself. And I missed the pickled onions, so yeah. In my mind, two pretty big things that should have happened. Were you happy with the cooking of the beef and the seasoning of the tartare? Yeah, absolutely. I was rushed with the tartare, but I actually stopped and took my time and made sure that I had balanced the amount of cornichons to the capers. I know how important it is to make sure the balance of everything is right, and I hope that I was able to do that. Rose, this is it. Time to dress your plate with the sauce and then we're going to taste. Great. Thanks, Rose. Thank you. Thank you. See, that just looks so enticing. It's poles apart. It's glossy. It's shiny. Got a lovely colour. Clings onto the spoon. Oh, it's a great sauce. Yeah? It's very good. That cheek is beautifully cooked. It's delicious. Her mushroom ketchup is absolutely spot-on and it's got the wonderful kind of earthy flavour, but it's also got a lot of vinegar, so it also provides that brightness as well which, when a dish is as rich as the cheeks and the gravy, you really need it, so I think she's... I think she's smashed it. I love it. There's a couple of things that are missing. She's admitted it and she's added the hollandaise, but, you know, they're forgivable. Absolutely forgivable because that is a delicious plate of food. ANDREA: I'm feeling really nervous. I don't have my mushroom ketchup. I'm just hoping at this point that the sauce saves me. OK. So how did it go? Um, yeah, generally alright. Disappointed that I didn't get the mushroom ketchup done. Didn't leave enough time for it, so... I didn't want to put something on the plate that I wasn't happy with. How old are you, Andrea? I'm 18. Wow. So, I'll be honest with you - I think someone, as an amateur, 18 years old, has been able to do the dish... ..I think hats off to you, to be honest. Thank you. When I was 18, I was chopping olives and peeling onions. I was peeling veg. Yeah, I was in the larder. (LAUGHS) Right. Now you're going to have to sauce it and we're going to have to taste it. Well, that's better. GARY: That consistency looks alright. Are you happy with that? That looks good. Andrea...thank you. Thank you very much. Enjoy. SAT: Thank you. The beef is lovely. The tartare is well seasoned. The sauce is amazing. That's absolutely the best so far, I reckon. I love it. Yes, the ketchup's not there, but I am loving the sauce and loving the beef. You know what I like about it is everything I'm dipping my fork into I'm going, "Oh, that's nice. Oh, that's nice." Yum. Someone who's thinking. You know, thinking about what they're cooking. She's almost got the ethos. She got the ethos on the dish and I think she's nailed it. She's done really well. For someone of 18 years old to cook a dish as complex as we gave her today... ..I'm a bit...flabbergasted. As I'm walking into the judges, I'm proud. I feel really confident. At the end of the day, everything's on the plate, so the dish should balance. James, how was this cook for you? Yeah, I'm really happy with what I did. I feel like what is there, sitting there, is the absolute best that I could have done. I feel like I really gave it my all. James, time to sauce. And then we'll taste. Thank you. Thanks, guys. Enjoy. Can I just say, I reckon... I love the way he's clustered all those elements around those little kind of rocky outcrops of beef cheek. It's got a really nice rhythm, that dish. It looks really good. Right. Shall we taste? OTHERS: Yep. Eugh. This sauce is really weak. It's just like a flavoured water. The mushroom ketchup hasn't been blended properly and the seasoning's a little bit off on the tartare, so I'm frustrated for him. It's interesting, isn't it? You know, it's such a good-looking dish and it promises so much. Although he's got all the elements on, which, to his credit, that's fantastic, but when you eat it, you know, nothing's quite in tune with anything else. Everything's just a little bit out. And the sauce, it just... Pbbt. (DEFLATED WHISTLE) ..flattens it off. And the tartare, it's just flat. So then you're left going, "Hmm, that's a shame." You're right. It's sort of... It's just... It's weak. How do you compare a dish like Jamie's, which had some strong elements but was missing elements with James's, which has got everything but nothing's really quite right. I'm kind of looking at the four dishes we've tasted. I've got two I'd really like to eat again, I've got two that I don't. And I think we know that it's coming down to the two boys - Jamie and James. At the end of the day, it's about which one would you eat again. Yep. Sat, you're the creator of the dish. Do you know which one you'd prefer to eat? I do. Yes. Yeah. Let's get them in, have a chat and let them know the result. (GENTLE MUSIC) (SIREN WAILS) (EXCITING MUSIC) (TYRES SCREECH) ASB want to help a little ambulance like this grow up to be a big one for St John. Buy your St John toy ambulance for $15 at ASB. All proceeds go to St John to help buy a real ambulance. Hmmm. Ooh, enough window-shopping! It's time to make your choice in the first referendum on the New Zealand flag. Just rank the five options, then pop them in the post by Tuesday. I've made my decision. How about you? Call 0800 36 76 56 or visit elections.org.nz. 1 1 How did they go, Sat? I think they did very well. I've had professional chefs test that recipe. They did it from the exact same box as you did and they did struggle. And so, well done, first and foremost. Two of you really impressed me, and I think that, as amateurs, that you cooked to a standard that I thought was very impressive. I can't believe amateur cooks could pull that off. And that's why you, Andrea... ..and you, Rose... ..are both safe. Congratulations. Oh, my God! Well done, guys. Very impressed. ANDREA: When you have Sat Bains sitting in front of you telling you that you've created one of the best dishes of the day, which is a recreation of his two-Michelin star dish, it's... ..it's the weirdest feeling I've ever felt. Jamie, James, it comes down to you two. One of you is about to go home. Jamie, your sauce was too thin. And they're just weren't enough cornichons in the tartare and they play a real seasoning role. However, the elements that worked, worked well. James, your dish looked great. Thank you. You had all the elements on the plate. But none of those elements were quite right. And I'm sorry to say, James... ..that's why you're going home. Yep. It's a bit hard to hear that I'm going home, because I came into the kitchen fighting. I gave it my all. I got everything there. But the flavour wasn't there and it's just... ..it's disappointing to be going home after two weeks. Equal parts shocked, equal parts... ..happy and equal parts devastated as well at the same time. James was a good mate and a good bloke and I didn't want to see him go. James, I know it's only been a short time for you, but in terms of memorable dishes, you've left us with the flavour of that French onion soup on the three of our lips, 'cause that was absolutely delicious. Thank you. James, on that note, we thank you, but it's time to leave the MasterChef kitchen. Thank you. Thanks, guys. I've really enjoyed my time in the MasterChef kitchen. How could you not? Every day, you're in there cooking, doing something that you love and doing something that you're passionate about. I would have loved more time in the competition to develop my passion, but I know I gave it 100% effort and I'm walking out of the door with my head held high. ANNOUNCER: Next time, it's the first immunity challenge. But you have to earn it. And it will take our home cooks back to basics. You'll have to use what's under this box. Oh, no. What is this thing? One ordinary appliance... That looks freaking brilliant. ..will produce some extraordinary food... Oh, my. The taste was amazing. I loved it. ..and give someone the chance to fight for the pin... One thing that stands between you and that immunity pin... ..against hotshot chef Ben Williamson. BEN: I'm worried. I think I might be up against it.