. ANNOUNCER: Previously on MasterChef Australia, Ashleigh won the battle of the jaffles. (CHEERING AND APPLAUSE) Oh, my. I loved it. But in a tense celebrity cook-off... I'm stressing about this a little bit. ..lost her fight for the immunity pin. Close, Ashleigh. Tonight... MAN: Attention! ..it's their toughest deployment yet. Contestants, march! A culinary tour of duty at legendary Puckapunyal army base. It's literally a battle. Let's go, Team Red! Whoo! They'll cook two Aussie-inspired courses... Hot, hot, hot, hot! You don't like it? No. Oh, my God. We're absolutely screwed. ..for a battalion of hungry guests... It's an honour, and we're putting a lot of love into it... ..and serve up... I want to eat it. ..two exceptional desserts to those who serve us. That is brilliant. Top-level dessert-cooking. (ALL CHEER) But even with dishes this good... They've taken it to the point of perfection. ..there will be casualties. Tomorrow, one of you will go home. # 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 (TENSE MUSIC) (PLAYS ROUSING TUNE) Did we set the alarm to 'horn'? Like, what's going on? (BUGLER CONTINUES PLAYING) (GROANING) Good morning, sir. You are to read this aloud to the contestants. Thank you. (READS) "Today, you are being deployed to Bridges Barracks at Puckapunyal. "You must report on base at 0900 hours "to be briefed by your commanding officer for today. Get ready for duty." Ohh! Team challenge, guys. Let's go. (INDISTINCT CHATTER AND LAUGHTER) Right, troops! Arriving at Puckapunyal, it's silent in the car. Parade will advance in review order! It's just...amazing, and we're just looking around in absolute disbelief. There's tanks everywhere. There's, you know, huge guns. (SHOUTS ORDERS) Lots of men in their camouflage outfit, all the soldiers, all the troops. (GUNFIRE) It's incredible. It's like nothing I've ever seen. (SOLDIERS SHOUT) It brings back a lot of memories for me. I joined the army when I was still at university. They had a scholarship scheme. It was something that I thought was short-term. I enjoyed it so much, I stayed in the army for seven years. It was a wonderful career. I like that sort of pressure environment and I think that's going to be a real advantage for me during the competition. Parade, atten...tion! Wow. Wow. STEPHEN: Here we go, boys. I'm so excited. Guys, look where we are. This is incredible. SARA: I'm officially intimidated. We see this expanse and, like, 60 soldiers, just standing there. Parade, quick... ..march! GEORGIA: So controlled. It looks amazing. They're so disciplined. It's so impressive, and it's a real honour to be watching this. Front rank will retire! About...turn! Let's go. Come on, let's go. It's pretty exciting. I think there's a real buzz amongst the contestants and, you know, for me, it's pretty special to be seeing this again. Front rank will advance. About...turn! Well, guys, that's what you call a welcome. And standing here really brings it home to me... ..that our personal freedom is something that we can't take for granted. So many young men and women have stood here before in service of their country. And I don't know how it makes you feel, but it makes me feel emotional. This year marks the 100th anniversary of the dawn of the Anzac spirit. 100 years ago, our troops landed at Gallipoli. For eight months, they displayed a combination of endurance, courage... ..discipline and mateship... ..that has become known around the world as the Anzac spirit. For many, Puckapunyal was the last place that they did their training before they were posted overseas - some never to return home. What these guys do is so much more than a job. They play such an important role in peace-keeping around the world and, more importantly, preserving our Australian way of life. And today, we're here to say "Thank you" to them and their families. We are here courtesy of the Australian Defence Force and of Legacy, which is a charity that supports the families of the members of the Australian Defence Force. So, today's challenge is gonna be a very special one, indeed. MATTHEW: I know, over the time I've spent in the army, the really important role that Legacy plays for army families. It's exciting for us that we're going to be doing something for these people. You're not defending your country. You're cooking. The theme for today's challenge is 'Australia's finest'. You'll have a pantry full of Australia's finest ingredients from which we want you to create a beautiful, individually plated, 2-course meal... ..for 120 serving army personnel... What? ..and Legacy guests... ..and their families. AMY: When we hear that we have to serve 120 guests, I think all of our hearts skip a beat. That is a huge challenge for us. So... ..time to pick teams. Captain? Contestants, form a straight line! GEORGIA: Keep moving down. Every second contestant by the left, one pace, forward...march! Front row... ..you are now the red team. Back row, you are the blue team. Right guys, red team to the right, blue team to the left. The first thing we need to do is choose captains. Who's willing to step up, take control and take charge? Yes. Yeah! Hopcraft! GEORGE: Well done. Step forward. MATTHEW: I'm really pleased that I'm going to be leading this challenge today for our team, particularly with what this challenge is actually about. Blue team, what about you? Me. Stephen? Step forward, mate. Well done. I'm an Australian citizen now and I do call Australia my home. And I think I can lead the blue team to victory. I think you need to remind yourself what's at stake today. The contestants from the losing team go straight through to tomorrow's elimination. The meal, importantly, must honour the Anzac spirit and celebrate Australia's finest ingredients. You have two and a half hours... ..to prepare your meal, and then 90 minutes for service. You ready? ALL: Yes! Good stuff. Your time starts...now. MATTHEW: Let's go, team. Let's go, guys. Go, Melly. STEPHEN: Come on, blues. WOMAN: Let's go, guys, come on. Me and Matt were the first in, being team captains. SARA: Everyone is running as fast as we possibly can. Like, it's literally a battle. MATTHEW: We've run into the pantry to see what's there. Straightaway, I'm drawn to the lamb racks. It's a quintessential Australian dish, so I decide that's gonna be a great thing for us to present as our main course. Come on, guys. There's racks. There's lots of racks. Let's go racks. So, I think we're looking at a lamb rack. Matthew's running the show and telling us, "What are we gonna do today?" So, Amy, frenching. Frenching. Frenching. Yep. Yeah, frenching. I assign everyone a task and I put Sara second-in-charge. So, to be clear, guys, we've got a lamb rack. We need to season it. We're gonna put it in sous-vides. We've got a jus on the side. We need a mash, though. Prep sous-vides. And let's start... Let's get... I'll get some spoons. Go, red team. Go, go. There you go. MATTHEW: How we going? Semifreddo... 'Cause a semifreddo doesn't need to be churned, and it'll still be creamy. Ashleigh is really strong at desserts... How are we gonna plate it? We've got these moulds. ..so I'd be mad not to put her in charge of creating our second course. We're looking at an Anzac biscuit crumble, a lemon curd. We're taking the golden syrup element out of the Anzac biscuit and putting it into a semifreddo. So, you crack on with the curd. You're right with semifreddo. Crumb. Good stuff. I'll do the crumb. ASHLEIGH: The biggest concern is making sure that semifreddo's perfect. The dessert will pretty much be ruined if the semifreddo's not right - it's the main element on the dish. STEPHEN: Blue? Blue? Blue? Blues? Guys, I just saw this and I just thought, "Grab it." JESSICA: Beautiful. I see the eye fillet. There's not much you need to do to an eye fillet to make it absolutely amazing. Right, beef... I'm comfortable with beef. Alright, yep. I know, like, a bit of a macadamia sort of puree that might be nice. FIONA: Like a puree? Yeah. Awesome. We've got the fillet of beef with a macadamia puree. You know, there's nothing more Australian than macadamias. And then just highlighting the seasonal vegetables. I think it's a really strong main course. WOMAN: Uh, Stephen, do you want this...? Berries and cream? Berries and cream. Berries? Yeah, berries and cream. How many trays? Grab, uh...two. It's obvious who the dessert master is in this competition, which is Reynold. I've got meringue shards. We've got two types of frozen cream. He's my lieutenant on dessert. REYNOLD: I really want to make a special dessert today, with berries and cream, and an Anzac crumble. My plan is to use meringue shards to pull it all together. If that's the best produce, that's the best of Australia, I'm happy with it. I've got a great team here with me. I'm gonna do my absolute best, we're gonna do our absolute best, and I think it's gonna be a cracker dish. (TENSE UPBEAT MUSIC) MATTHEW: I think that the combination of lamb rack, mash and asparagus will go really well together on the plate. We haven't cooked for 60 people before, so it's really important that we get our portion sizes right today. We've got a stack of potato and asparagus to prep, but frenching those 24 lamb racks is going to be our biggest challenge. As long as the soldiers are happy, as long as the families are happy, then I'll be happy. Whoo! We're gonna smash this. I'd trim off those. STEPHEN: If we can get more macadamias... I've given myself the task of doing the macadamia puree. It's a key part of the dish that we're putting up today. Stephen, that's all the macadamias. OK. Perfect. So, I just grab all the bags and I just start making it. The macadamia puree is raw macadamias with olive oil, water and white-wine vinegar and salt. I think it's delicious. It's as Australian as you can get, really. I think it's an important part of the dish. Stephen? Yeah? I've just looked at that macadamia nut puree. Yeah. You don't like it? No. No. For me, it doesn't work. . Catafalque party... ..halt. Today, we're at Puckapunyal army barracks. MAN: (ON RADIO) Acknowledge down. Contact and entry. (GUNFIRE) STEPHEN: Each team is cooking for 60 guests. We're an hour into prep and we've hit a wall with a key part of our dish. Gary's seen my macadamia puree and he's not a happy chappy. For me, it doesn't work. The pressure's really getting to me and scrapping the macadamia puree is not something I want to do. Trust me, if you don't want to be deterred, if you want to stick with your idea, and you feel confident about it, you go for it. 'Cause my idea of food is different to yours. I love being proved wrong. I love it. I know, I know. Yeah. Deep down, I know it can work, but we need to change it somehow. I think we need to use the macadamias somehow, otherwise...otherwise, the dish falls apart a little bit. Only from the Australian perspective. Yeah. FIONA: Stephen's went to a lot of effort with this puree. So, I suggested adding a parsnip puree to that might complement and go really well together. Like, I would maybe, like, taste this with the meat and taste the texture, like, of that. Right, OK. So, he gives me the thumbs-up and I get straight onto that. MATTHEW: No, that's good. We're making lamb rack for our main, and we've decided we're going to sous-vide it and then sear it off to finish. The biggest problem we've got is time. AMY: This is massive. There's three of us frenching the lamb. There's so much to do and not enough hands on the job. How are we going on the racks? Are we halfway? If anyone else has got... If there are any spare hands, that'd be great. Is there another board somewhere? SARA: Have any of them gone in yet? None of them have gone in. They don't all have to go in at the same exact time. Let's just keep getting these bones nice...bones nice and good. Gary comes over and he looks at the job we're doing with the frenching. Yeah, so, if you watch me for a second... He comes around and just shows us his way of doing it. What you do is you've got to be methodical. So, you've got to start in one place. This knife is wrong. Don't use these knives, then. They're a filleting knife. So, they're not quite right. Mine isn't. Do you want that one? You start here and you work around the bone. Righto? You turn it round. And then you clip off the bit... ..you clip off the bit that is there. Well, he makes it look really easy and really efficient. Yeah? And then you go the next one round. Yeah. (LAUGHS) It's just amazing to watch, really. Are you worried? Absolutely. I'm worried. Guys?! One hour to go! Gary and I are concerned. Right now, you need to move your butt. Let's go, come on! Come on! Let's go. MATTHEW: I'm feeling a lot of pressure at the moment. This is pretty personal for me and I don't want to disappoint the people out there. It's an honour and we're really excited and everything we're doing, we're putting a lot of love into it. There's a massive pressure today. You know, we're serving people that put their lives at risk for our safety and freedom, every day of the week. How many do we have? It's a heavy burden to carry on my shoulders and I really want to give them gorgeous food that they're going to enjoy. FIONA: I'm finishing off my parsnip puree and hopefully it'll go well with the macadamia nut puree. Hey, Stephen? Did you want to see how it tastes? So...how's that taste together? I think it tastes quite good. Can I have a taste? Yeah. That's really nice. It is quite nice, isn't it? Yeah, it's... Fiona likes it, I...I quite like it. But, you know, I'm still not 100% sure. Are you mixing them through together? I'm thinking of it, yeah. If we do decide to put the parsnip puree in with the macadamias, and it doesn't work, then we're absolutely screwed. There's no more macadamias. Yeah, let's do it. You sure? Yeah. Let's just do a little bit. Yeah, OK. Let's do a bit. This is a critical decision in the cook. I'm a recruitment consultant, so I like consensus. I'm gonna consult the rest of the team. Is that parsnip and macadamia? Yeah. Mmm. It's beautiful, huh? Mm. That's really nice. Yeah? I know that if I make the wrong decision, that I'm putting people into the elimination challenge, so I want to involve them. It's a nice flavour. But that's a nicer texture. That's a much nicer texture. Again, I'm just not 100% sure, and I'm...I'm second-guessing myself. So, I just go and see my right-hand man, Reynold, and see what his thoughts are. We're gonna mix it in with the parsnips. Parsnips? At this point in time, I'm like, "Stephen, please, just make..." Like, "Let's go. Make a decision." I don't know. Um... OK, cool. I'm just gonna go.. You have to cook the parsnips, though. Yeah, done, done. Yeah? Blend it in, then. Done. Just taste it. Make sure it tastes nice. I need to start making decisions, so let's go for it. Yeah, let's do it. Yeah? Yeah, macadamia and parsnip puree. (LAUGHS) Alright? Yeah, it tastes delicious. Alright. I would have gone the other way round, but... (LAUGHS) I'm delighted. Stephen looks happy. That's what we needed. Don't forget to have a drink, guys, too, while you're going. It's gonna get hot in here. (FRANTIC MUSIC) Matthew? Yes? The judges come over and have a chat to me about the main course. They think that we need to do something more to it. Have you looked in the pantry? Is there any interesting native ingredients that you could use? Well, we've had a look and we haven't seen anything that we think is gonna match well. So, you want to be able to give them the lamb rack. But, you know, do you cut it in...? Do you roast it beautifully? Do you put something on the crust? Do you cut it into cutlets? Do you make a lovely little garnish? Oh, we're not doing any of that. Maybe our dish is too simple. We're not roasting, just sous-vide-ing it and finishing it on the grill. Are there pickles on it? Are there roasts on it? A puree on it? Something, so that when they eat it, they go, "Wow. "Who would have thought that you could take something as Australian as lamb and do that with it?" Sure. As captain of our team, I've got to make the big decisions. We don't have any time to add extra elements to this dish. So, I'm just gonna have to go with my gut and stick with our original plan. What have you got there? 7, 8, 9, 10, 11, 12, 13, 14, 15, 16. The pressure's definitely on to make the dish memorable and make the diners happy. We all feel really humbled to be here. We've got the steak, we've got the puree, we've got roasted carrots, we've got a lovely sauce. Our dish is coming together, but I'm unsure if we've got enough on the plate. Well, is it...? Well, I mean, I'm open to suggestion, mate. What greens have we got? I'm worried that we're just serving up steak and veg and I'm just not sure if that's gonna be enough to...to beat the red team and to impress the judges. I think we need a pickle to go with it. Do you want to do a pickled beetroot or a pickled carrot to go with it? Ava suggests adding sliced radish and pickled beetroot, so I give her the go-ahead. Although we're running out of time, we really need this on the plate. It's in iced water, with lemon. Yeah, perfect. Just a little garnish. Is that an OK thickness? Yeah, it's perfect. That'll hopefully give that acidity and the crispness and the freshness that we're looking for. ROSE: We need all hands on lamb. MATTHEW: Give that to Rose. If you just seal bags, pass them up to Rose. She's starting to fill them. The closer we get to time, obviously the more pressure there's going to be. ROSE: We've got seven sous-vide machines but because the frenching is taking so long, we're forced to cook the lamb in batches of three. Right, so, we've got another three here, ready to go, Rose. Three more. We're out of machines. It's really difficult to keep track of so many batches and so many different cooking times. Rose? Yep? Let's just get these ones into here. 'Cause these are all on roughly the same time. And then get... New ones in. ..new ones into there, so you know what time you've got those ones on. That one there. If we lose control of this, then our lamb is gonna end up either overcooked or undercooked. Hot! Coming through! Hot! GARY: Right, everybody, stop what you're doing. Just so you know, the guests have started to arrive and you have just over 20 minutes before your first dishes have to hit the pass. If you don't have your stuff together, then make some decisions and make it happen. Ready? ALL: Yes! Yeah? Let's go! Come on. Ooh, it's cold in here! Matthew? Yeah? Come here. So, how's the sous-vide-ing of the lamb? We've got seven sous-vide machines on the go. They're not all in yet? They're not all in. Right. How long are you sous-vide-ing the lamb for? 35 minutes. So, you haven't sous-vide all the lamb. But it's gonna take 35 minutes to cook? Yep. And then you've gotta take them out of the bags, you've gotta drain 'em? Yep. And then you have to sear them? Yes. Really? Yes. OK. Alright. And you still...you think that's a good idea? . Catafalque party, present... ..arms. MAN: (SHOUTS) Fire! We've got...we've got seven sous-vide machines on the go. So, you haven't sous-vide all the lamb. But it's gonna take 35 minutes to cook? Yep. And then you've gotta take them out of the bags, you've gotta drain 'em? Yep. And then you have to sear them? Yes. Really? Yes. OK. Alright. And you still... you think that's a good idea? 'Cause this is crucial. Yeah, yeah, yeah. 'Cause I actually think you're on the limit of, uh... Getting stuff out? Yeah. And I'd be questioning whether or not I'm gonna stick with my sous-vide or whether I'm gonna start sealing off and getting ready to go. Thank you. Alright? So, Gary's suggested to get it into the oven, but we were already down the sous-vide track. We can't make a change now. It's too late for us. We can't keep our guests waiting. What am I doing wrong with this? One, two, three, four, five, six... The beef is Australia's finest beef and it's cooked simply. Jamie's doing a fantastic job of it. You happy with that? Yeah, yeah, perfect. Next ones will be even better, Chef. Once we've got all the steaks seared, we'll finish them off in the oven for six minutes, ready for plating. 10 minutes to go. Welcome to our world. Love this stuff! Crazy! SARA: You can feel the energy in the room completely changes. It's not just a couple of people feeling panicked now. Everyone's feeling panicked. Oh, my God. I can't keep my hands off them. We need to make a call on this lamb. We've got most of it in, sous-vide. We still need to sear all the... Get it off earlier and into the oven. We're desperately running out of time. If we don't get the lamb out of the sous-vide right now and get it onto the hotplate, we're not gonna make it. OK, so, clear some space. I'm gonna start bringing you over some lamb now and we're gonna start searing it off. Hot, coming through! Hot, coming through! Hot, coming through! The lamb is the hero of our dish. It's critical that it's cooked perfectly. Have you got oil on this yet? No. Dude, they need oil. Get...get some oil. Can we take them off, please? Otherwise you're gonna... And we don't have any tongs or anything. Pour, pour, pour, pour. That's OK. There's lots of oil in the meat. If we get this up, it's gonna be, like, right at the end. That's 60. That's good. Up into there. I'll get more. It's gonna be tight for us but we really just need to get cracking on. My job today is to look after the vegetables for the red team. The potatoes and asparagus are almost ready but I'm not too sure we've cooked enough. How many portions are in there? You've got no idea? Count how many portions you've got. How much is a portion? Is that a portion? Bit more. Bit more. Is that a portion? Yep. Count. And then you know how many you've got to go. We really need to start plating soon but it looks like we don't have enough mashed potato. We don't have time to cook more so we're just going to have to put less on the plate. The lamb's gonna go three like that. Yep. The mashed potato here in a pipe and mashed potato here in a pipe and then we put the asparagus there. How's our asparagus going? Guys, I think we might run out of asparagus. Is that all of our asparagus? Can someone blanch some asparagus? How's the jus? Have we strained the jus off? I need that jus. It's coming. (SERENE PIANO MUSIC) The team is gearing up for service and we've got all the elements. The biggest problem now is how we're gonna put it on the plate and how we're gonna make it look really special for our guests. Do you want the beef in the centre? Do you want it off to the side? I don't want it in the centre. It's a bit '80s. Yeah, I agree. Where does the sauce go? I think sauce right at the end. Can it just go on the top? We don't seem to be getting anywhere. Everyone's got their own opinion and they're all different. These kind of up against that. No. OK. We've got really special guests that we're cooking for today, so the last thing I wanna do is mess this up. We'll stand it like that. Do we need the beetroot? We don't need the beetroot, no. Oh, I would... That's pickled, though. 'Cause everything else is quite rich. Yeah, we need it. We could do with an acid. And where's the sauce gonna go? I don't know... GARY: And, Stephen, have you decided how you're plating up? Not 100%. Right, who's the best in your team at plating up? Reynold. (LAUGHS) Why isn't Reynold here at the discussion? Reynold! Reynold! Reynold! Guys, gather round! Gather round! This is how it's gonna look. Reynold's got a really good eye for plating. He's just really good at it. Swipe. This one. Move on. Yeah. Beef is there. I'll be on steak. Yeah. Yeah. These - just bunch them up together. And they're kind of crinkled and laying down. Salt, pepper. Yep. And I'm blown away by how nice it looks. Unbelievable food. Could somebody grab me some tongs? Here, here. Here, here. Here. So, Jess and Fi, you're on service. Yeah. And Billie...Billie's gonna help, as well, OK? I need you doing the little garnishes. My confidence is up here now and I just think we've got a really, really good chance of winning this. Doesn't time fly when you're having fun?! Looking forward to our lunch. One minute to go. See ya soon. Red team! Guys, we're gonna start service in a minute. Let's get some great food out on the plate. It looks amazing, it tastes amazing. Let's go, Team Red. (ALL CHEER) WOMAN: I'm coming. I'm coming. OK, can I...can I get you now doing the lamb? Anna comes on and she starts to sear the lamb. Just a bit of colour, but check - some of them are a bit raw. Yeah. The lamb is absolutely the hero of this dish. The lamb that is brought to me is not consistent. Some are beautiful and some are quite under. It's really important that it's cooked properly and it's really tasty. (DELICATE PIANO MUSIC) Ladies and gentlemen, thank you for joining us today Are you ready to eat? Make sure it's... Yeah, OK. Red team, blue team, service starts now! Let's go. Let's just get cracking on and get some dishes out there. Let's go, go, go! We've got a couple of plates ready to go. Just got to keep it going. First plates, guys. First plates. Everyone's got their job, we know what we're doing, so it's just a factory now. We just need to get it out. WOMAN: Black salt, black salt, black salt, black salt. Awesome! One table down. One table down. Push 'em through, guys. We've gotta go quicker. Quick, quick. We've got a good system going. It's almost military with the way we're doing things. The lamb looks amazing. Alright, are we putting them up? Go! Go! Go! Go! This one. We might just pull this off. Let's get it out there, guys! Well done, team! If someone's free, yeah, do it. AMY: I'm so proud to be presenting this to these people today. Hi, guys. They seem really excited with what we're presenting up to them. Here we go. Hi. How are you? To be here and, you know, be cooking for people that served this country is a real honour. And I feel like a proud Australian. Colonel McIntyre, you're the commandant of this place. What are you expecting for this lunch today? I'd like to think that it honours Legacy and it honours the men and women that have served. In particular, those that fell during the Gallipoli campaign and all other campaigns since. Therefore, I hope the food showcases Australia's finest. And, Billie, come on. I think our dish looks amazing and I'm really excited to be serving it to our guests here at Puckapunyal and also to the judges. GARY: Hey, that looks alright. So, we've got a beef fillet with a macadamia puree and seasonal vegetables. Beautiful. Well done. Looks good. Thank you. Enjoy, please. Thank you. It looks great. It looks fantastic. I like that little mix of pickles, fresh radish, roasted carrots. Not sure about that macadamia nut puree. I'll have to taste it to be convinced. Beef, macadamia - two great Australian products. Yeah. Can I say, have a look at how beautifully that's cooked. That looks great. That's perfect for me. That is perfect. Yeah. Rested through, gorgeous. I love the freshness of the vegetables. Yeah. I love the little pickle hit. I think it's a really nice dish. Look, you can see it's really tiny, really lovely, well presented. It's a smart dish for this amount of people. You know, beef cooked perfectly, a puree that's got some... still a bit of bite in there. I think the beetroot's what pulls this dish together. Yeah. No, it was very nice. I love my beef cooked like that. Any more than that and I get upset, but I'm just wondering whether the crowd are gonna think the same thing. I had the fillet of beef. Um...and it was really succulent. And to top it off I had the macadamian sauce. So it was really good. Very happy. I don't think any boys coming in from their field are gonna turn down that one. The meal is great. I'm really impressed with it, actually. My meal is perfection. Absolute perfection. OK, guys, it's looking beautiful. We've got some more warm plates. Pop it up there, pop it up there. It is looking beautiful, guys. Good work, team. I couldn't be prouder. You know, we've put up a dish that I think is gonna taste great, it looks like it's perfectly cooked. Enjoy your meal. Thank you. Just lamb cooked the way that I'd like to eat it. There you go, sir. GARY: Thank you. Matt. We have an Australian lamb with creamy mash, asparagus and a red wine jus. Please enjoy. Thanks, sir. MATT: Well, what do you reckon? Nup. Undercooked. Absolutely. . Well, what do you reckon? Nup. Undercooked. Absolutely. You know what? They cooked it under pressure - meaning sous vide - and it needs time. All that tissue doesn't break down. And you can tell there's no caramelisation there, which is a shame. I mean, a lamb cutlet - the best bit about a lamb chop is that it's all caramelised, isn't it? It's crusty and crunchy. That's the flavour. But on the upside, I mean, that would be one of the nicest French lamb chop bones I've seen before. And I really like the look of the dish. Mash, asparagus - it sounds quite pedestrian, but it looked very spectacular when it drops on the table. It looks really good - if you were plating that dish up and we were going, "How can we improve it?" It just needs something else on the plate. Let's taste it and find out. Yeah. Wow. The asparagus is... You know, I love it like that. Still a bit crunchy. Smooth potato puree. Obviously, you know, we've got an issue with the cooking of the lamb, especially on your plate, Matt, more than it is probably mine and Gary's, but it lacks some real depth there to make it that really special lamb dish. And I love the idea of roast lamb rack. It is one of the simplest things to do and instantly gratifying. But where's the crunchy thing, where's the little thing that, you know, ties it all together? It looks...looks pretty. You know what? They spent all their time Frenching... Frenching the rack. And that's a lot of hard work gone into that, let's not dismiss that. They need to save themselves on the dessert. Big-time. I thought the lamb cut was really good. I don't normally have pink meat, but that was very enjoyable. It was a little bit too fatty and slightly undercooked. However, overall, it was quite a good meal. Hot. Hot, hot, hot, hot. Hot! The dessert is finally coming together. So, tell me the elements. We've got the crumble... The crumble, we've got the rhubarb, the lemon curd and the semifreddo. OK. That looks really beautiful. We've got the crumb, which has got classic Anzac flavours in it, and then we're using the golden syrup element of the Anzac biscuit to flavour the semifreddo. So... So you want these ones out? Yeah, the ones that are already in there, out. Hopefully, it will turn out nicely, because if it's a disaster then it will be on me. We were happy with the mains going out, but we need the desserts to back it up. What needs doing on dessert, mate? Everything is done. I'm not sure. I might need more meringues, so... I'm not worried. You know, we've got Reynold and he's our secret weapon. He's my boy. He's my boy. Our dessert today is a berry Melba, which is Reynold's version of a classic Aussie pav. Loads of berries and cream to go with crispy meringue shards. Christine, OK, you're gonna do this. Yep, I'm doing that. You're gonna do the crumble. Yeah. OK? Two big spoonfuls. Keep it tight. Presentation is really important. Just over on the top. The main elements on the plate are the lemon cream, some crumble and the berries and some meringue. Just break them apart. Make sure you can try and cover it just a little bit. That's enough. That looks awesome. That looks amazing. The meringue is a key part of the dessert. We're gonna use it to pull all the key elements all together. I've made four containers of meringue shards and I'm really hoping that's enough for 60 guests. STEPHEN: Is there a sauce or anything on that, Reynold? Sauce will be coming on. I'll be doing the zest. Beautiful. Give that to me. The dessert just looked fantastic. Just looks like he's nailed it. GEORGE: Right, so, obviously you're plating up now. If you're ready, send it. Don't let it sit there. Food sitting on a plate in a kitchen is dying. You're not gonna get it back. Exactly. Send it, send it. Send it! Yep. Come on! I want 20 out. I want 20 out now. Our dessert looks amazing, but we need it to be consistent as well. First dessert, ladies. We'll be back soon. Thank you very much. Thank you, guys. Enjoy your dessert. I've got the berry Melba. Smells beautiful. I haven't tried it yet, but it looks great and it looks like there's plenty of balance there, so...looks good to get into. Thank you. Thank you. STEPHEN: Gentlemen, this is our take on a berry Melba. So it's fresh berries, meringue shards and a crumble, yeah. Hope you enjoy it. Brilliant. Done. Thank you. It looks great. MATT: It looks fresh, it smells amazing. It looks spectacular and, you know, Reynold's had a big play in this dish and you can just tell he's got the touch, hasn't he? It just smells beautiful. I wanna eat it. (ALL LAUGH) Go on, then. Let's. Forget just the way it's been plated up, which looks super-modern, super-beautiful, but just that idea of not just throwing berries and cream on a plate but adding that little bit of passionfruit that's gonna... Amazing. ..bring some savoury note to it. The fresh mint, the little bit of lime zest on the meringue. They've given us a dish where basic produce is as it should be and everything else just, you know, enhances it. Wonderful. Very happy with that. (MUSIC ONLY) STEPHEN: 40 to go. 40 to go, guys! 40 to go. But you're all doing well. REYNOLD: Ration a little bit of the meringue, just a little bit. We're doing the dishes and I can see that we're running out of meringue shards. Do we have enough? Have we got enough of everything? So, the first plates went out and they had really beautiful shards of meringue that basically hid the berries and the cream, so there was that element of surprise there. And now they're more sort of crumbs of meringue. WOMAN: Yeah, we need more meringue. Just ration it out, guys, ration it out. I'm quite worried we don't have enough meringues. I've kind of miscounted. I'm really concerned the diners will notice. It's not gonna reflect well on us and could really cost us. The blue team's meringue - I didn't get as much as anyone else on the table. A little bit disappointing. OK, let's start plating up desserts, guys! Let's go, go, go! It's time to plate up the dessert and I'm really excited. It just has to be perfect. Georgia and I are slightly concerned about how the semifreddos are gonna come out of the moulds. Hopefully they're not gonna get stuck in there. If they stick, it's going to be a disaster. So I dunk the mould into some hot water... This is a huge moment. It's the moment of truth. (TENSE DRONING MUSIC) Whoo! The semifreddos slide straight out. Ash-uh-leigh! Well done, guys. Whoo! We did it. It's perfect. It could not be any better. Nice work. Just looks smashing. This looks absolutely smashing. Take those two, take those two. WOMAN: More semifreddo please! More semifreddo! Here we go, guys. Thank you. There you go, sir. Thank you. It's a golden syrup semifreddo, baked rhubarb, a lemon curd and it's an Anzac crumble. So we really wanted to play on the Anzac issue for today. Enjoy the dessert. ALL: Thank you. MATT: Ooh. GEORGE: That looks... That looks amazing. ..so good, doesn't it? And the idea of a golden syrup semifreddo with those really golden, toasty crumb - smart cooking. The thing that pops is that Anzac crumb. It looks like a proper Anzac biscuit but it's, you know, smashed in a perfect crumble, but it will all be... The proof in the pudding will be this parfait, right? Let's taste. (MATT LAUGHS LECHEROUSLY) Oh, wow. Oh, wow. They can stay here. (LAUGHS) It makes you know that you're here, doesn't it, when you eat that? The biscuit, the setting that we're in. Yeah. How good is the texture of that semifreddo? Perfect. But, also, really, really acidic lemon curd, so it balances against the incredible sweetness of that semifreddo. That is brilliant. I've never had anything like it before. The red team have really nailed the dessert. You know what I love? Is just that that Anzac crumble is absolutely smashing. I would be happy to just have a big plateful of that crumble with the rhubarb and the curd. It's just absolutely delicious. They've taken it to the point of perfection. Couldn't toast that any better. Reynold's dessert was really good, but this is really, really good. I've never seen anything like this on a menu in Australia or anywhere else in the world. And I think that kind of has to be applauded. It's not just the crumb, the whole thing, the golden syrup flavour, it's Australian. Well, they've hit the brief - golden syrup, Anzac biscuit. It's what we are. Lemon. Lemon and rhubarb, you can't get more, you know. That's Victoria on a plate. (GARY LAUGHS) The dessert is absolutely beautiful. I'm not sure what the other guys had but I'm sure this is better. On behalf of everyone at MasterChef, thank you so much for joining us for this lunch. I know for our contestants it was incredibly stressful, but stressful because this challenge meant so much to them. They wanted to give you a meal that was made with Australia's finest for Australia's finest. So, I hope you enjoyed it. So thank you very much indeed. And we now have to go and make one very tough decision. Thank you. Well done, Team Red. I could not be prouder of you guys. We've served all of our meals, everyone's happy, everyone's excited. Thank you. Thank you, everyone. Well done. Good job, everyone. We really highlighted that the Anzac spirit` We got it all out there. For everyone, well done. You worked so hard and we absolutely nailed it. Great work, red team. I'm nervous. I'm hoping that we've done enough. I hope that I've done enough to lead my team to victory. Let's go, guys. (ALL CHEER) . (GRAND, SOARING MUSIC) Today was all about honouring Australia's finest and celebrating the Anzac spirit, so you did something for your country. The people that represent us every single day and they protect us. Each and every one of you did a fantastic job today and you should be proud. It was amazing. You've been with us for under two weeks. We put you in a strange kitchen, and both teams delivered. The diners, they loved you, and they loved the food. STEPHEN: Well done, guys. MATTHEW: Well done, guys. You think about it, right? You're home cooks, you come into a commercial environment, everything's different. The stoves are brutal and roaring, the ovens are, like, five times the size, and we ask you to cook for 120 people. I want you to understand that that is a hard gig. You did a great job. Like, seriously, it's pats on the back. Arm up, pat on the back 'cause well done. But, unfortunately, one team will go through to elimination tomorrow where one of you will go home. I think our favourite moment in this competition is when we feel proud of the contestants we had, and that's what we felt today sitting in that dining room. Those desserts, wow. Blue team, your dessert is the sort of dessert we expect to see in the last couple of weeks of the competition, not in the first couple of weeks, so well done. Red team... ..your dessert... ..was even better. Well done. ASHLEIGH: I'm feeling so relieved to hear the judges loved the desserts. It's a big weight off my shoulders, that's for sure. There's always space for improvement. Blue team, planning will stop you running out of meringue when you get to the last 20 plates and you're scrabbling around for small pieces and the other tables had big shards. Gotta remember that that's the sort of thing that diners notice. I'm disappointed we're staring down the barrel of going into elimination and, you know, that's not a place you wanna be. Red team, your issues with your main course. You needed more going on in your plate. But, more importantly, you needed to cook that lamb consistently. Some of it was undercooked... ..and that's why, red team, I'm sorry to say, you're going forward to elimination tomorrow. Blue team, congratulations. MAN: Well done, guys. MATTHEW: We're up for elimination, which is disappointing, but today wasn't really about winning or losing, for me... Well done. ..it was about giving back to all those who have sacrificed so much for this country. And we had a lot of happy guests out there today and that means so much to us as a team. Red team, tomorrow's a big day. Come into the kitchen tomorrow focused, proud and guns blazing, 'cause you're gonna need ones like that. Right, guys, see you in the MasterChef kitchen. See you later. Well done today. Well done, guys. MATTHEW: Good work. The thing that makes me happiest is that we all did such a great job. ANNOUNCER: Next time ` We want an uber salad. ..a humble side dish... ..takes centrestage in a drama-charged elimination. I'm giving it everything. They'll need to be their best... It's delicious. Seriously yum. That's everything I want a salad to be. ..because no-one wants to slip up... ALL: Ooh! ..and face the second round. You're gonna love this challenge. Able 2015