1 ANNOUNCER: Previously on MasterChef Australia... Wow! Yes! Whoo! ...Marco Pierre White swooped in... I'm glad you're smiling. ...to drill a new band of apprentices. Yes, Marco! ALL: Yes, Marco! I think I stopped breathing. John, Jacqui and Andrea misjudged their jus... You take your eye off the pan and look what happens. ...and landed in elimination. I'm not gonna give up without a fight. Tonight, they're cooking a Marco Pierre White masterpiece for the man himself. This dish is a wolf in sheep's clothing. But first, they have to butcher it. There's nothing simple about this. Come on. Quickly, quickly, quickly. Faced with the toughest challenge yet... It's on fire. Read the recipe, read the recipe, read the recipe. ...one contestant will achieve beyond all expectations. Cooked to perfection. But for another... You know your mistake, don't you? ...the MasterChef journey will be over. # 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. # Supertext Captions by Red Bee Media Australia www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2015 What I'm learning from Marco this week is basically to keep my dishes simple, concentrate on key flavours. I'm just gonna keep reminding myself, "I can do this. "I am capable of doing an amazing dish." Morning. I've come in today with my game face and focused. I don't want to be distracted by anything but the dish that's in front of us. JACQUI: This week, particularly, having Marco Pierre White with us, it's been so inspirational already. It's just brought it home how much I love being here. I do not want to go home yet. (APPLAUSE) MasterChef teaches you to operate outside of your comfort zone, doesn't it? How to deal with stress, how to deal with the unknown, how to deal with that fear. And today's elimination is no different. The question is will you survive? Will you continue, this week, to be one of Marco's apprentices? We'll have to wait and see. JOHN: I'm not ready to go home yet. I know that Marco's gonna be expecting a lot from us. I just need to focus on the task that's ahead. Over the years, this kitchen has seen some great pressure tests, signature dishes from the world's best chefs. Rick Stein, Rene Redzeppi, Ben Shewry. But a lot of those dishes, while they look tricky, are actually deceptively simple. This dish isn't one of those dishes. This dish is a wolf in sheep's clothing. Underestimate it at your peril. I first did this dish over 30 years ago... when I was the apprentice to a great chef called Michael Lawson. The restaurant was the Box Tree, two stars in Michelin. Only one of four restaurants in those days to have two stars. No three stars. I was 17 years old, a year younger than yourself, Andrea. This was the dish I did on my very first day on the sauce section at the Box Tree. Noisettes of lamb a la forestiere with a madeira sauce. Very simple. Lamb, mushrooms, gravy. Very classic. Get closer. Get closer. Smell it. Look at it. JACQUI: Looking down at the dish, it looks simple but I am sure that there's nothing simple about this. It's Marco Pierre White's own dish and he's all about technique. It's gonna be full of it. There we are. Let's go like that. Run it around in the sauce. What's important here is that this is simplicity, it's elegant, it's generous, but it's cooked to perfection. I mean, the lamb is rose. It's nice and pink. The artichoke is still together and it's not broken apart where it's going to turn into a puree. But it's still tender and it's not crunchy. The mushrooms are cooked beautifully. The sauce has the right consistency and balance. Mm. The lamb is just meltingly tender. In terms of sauce? It's... I can taste the buttery, silky texture of the sauce. JOHN: The sauce is so velvety and smooth, and has so much flavour. I am terrified. GEORGE: Has anyone eaten the artichoke yet? About to. My nonna enjoys artichokes, so I'm familiar with that, which I think could go on my side today. But as far as the lamb, I'm not so sure. Why don't you break that up? Just deconstruct it. Oh, look at that. There's one. Guys, you got the loin... Two... ...and you got the fillet. It's a really beautiful and wonderful preparation that Marco does to that lamb. The lamb noisette is actually three layers of meat. The fillet is sandwiched between two backstraps and then cut into medallions. I think, "How am I going to replicate that?" Today, you're not just cooking this dish. You're preparing the noisettes from scratch. Saddle of lamb. I am just blown away. I've never seen lamb this way. I always just see them perfectly cut from the supermarket or from the butcher's. But today, you're lucky. You're very lucky. 'Cause Marco is going to demonstrate on how to break down and prepare a noisette of lamb. When we hear that we're gonna get a little masterclass, major sigh of relief. (WHISPERS) He's gonna make this look so easy. So, run your knife. That's your fillet steak. ANNA: Watching Marco Pierre White break down a lamb saddle, it's like watching Picasso paint a masterpiece. The skill and the technique and the speed, it is just amazing to watch. Keep your knife close to the bone. There's your carcass. JOHN: As Marco's breaking down the saddle, he's actually saving every single piece of that lamb. Always keep your hand away. He's gonna use the bones for the madeira sauce. Take your flank off in one. The backstraps and fillet will form the noisettes. Now... this is the difficult bit. The skin will actually wrap around the three different layers of meat and hold it together as it cooks. Taking away all the meat. Don't try and rush it. Let the knife do the work. If you mess that one up, then it's over. This is the assembly of it. Rump end, neck end. So then shape it. And putting lots of pressure on it. And that's what's bringing it together. So, that's quite simple. It's doable. I'll remember those words - "It's doable" - when I walk past you. I believe you. It's absolutely insane that I'm cooking a dish for Marco Pierre White. Really an amazing moment, once-in-a-lifetime opportunity that I get to do this. You fired up? Excited by that challenge? Yeah. The total cook time, 2.5 hours. JACQUI: 2.5 hours sounds like a long time, but there is so much to do. We've got to construct those lamb noisettes, prepare artichokes, mushrooms, and then there's the sauce. This is gonna be an absolute marathon. You'll also have five minutes to plate up your dish before tasting. Let's hope you have all of your ingredients lined up and ready to go. Are you ready? Yes. Yes, Gary. Your time starts now. It's incredibly important to follow the recipe today. There are a lot of steps. There's a lot of steps within the steps. So the key to success is focus. JOHN: I know I have to concentrate on this recipe, but the only thing I'm thinking of now is the lamb. I've never butchered a lamb. I don't want to forget the steps that Marco took. MAN: Great work, John. My mind is just...oh, my God, what have I put myself into? If I don't butcher this saddle correctly, it will mean that I don't get the correct cut of the meat to make the noisettes. WOMAN: Peel it up, Jacqui. So, yeah, the pressure is high to do a good job on the butchery. Beautiful, Jacqui. Well done. And there is definitely, in the back of my mind, the pressure of knowing that I could still be going home today no matter how well I do. Nice work, Jacqui. (CONTESTANTS SHOUT ENCOURAGEMENT) All right. Here we go. I've done quite a lot of deboning of quails, duck, Frenching of lamb before, but not taking apart a practically whole one. It's very intimidating. WOMAN: Good start, Andrea. Well done. I'm being super careful with the knives. I'm aware of how sharp they are. So I'm gonna have to be careful to keep fingers out of the way. Well done, Jacqui. STEPHEN: Everyone's going a mile a minute. Great work, John. I can't believe what kind of pressure these guys must be feeling. WOMAN: Nice. Nice. Nice! I've got John behind me, and behind John is Andrea. Don't know what they're up to. I'm just sort of concentrating on what I need to do. I know I need to keep pushing. Good boy, John. Nice work, Andrea. Well done. I feel like I'm travelling really well at first. I've got both my fillets off and I'm starting on my second backstrap. Argh! And I stab myself with the knife. Nurse, please. Blood's just gushing. It's a big one. It's definitely a bad cut. I think I've hit the bone. Take a breath. I'm definitely falling behind and gonna be a lot more challenging than it was at the beginning, and it was pretty daunting to start with. Coming up, it's a Marco Pierre White marathon. Read the recipe, read the recipe, read the recipe, read the recipe. Will everyone cross the finish line? Mushrooms! Mushrooms! MUSHROOMS! 1 How are you doing? You all right? They've only just started Marco Pierre White's 2.5-hour pressure test and Andrea has cut her finger. She's got to wait for the blood to stop gushing. Andrea's falling behind. The other two are motoring through. I'm really worried for her. Do you want some water? No, I'm fine. Can I just get a glove? I just really want to keep going. I'm trying to stay focused. I'm trying to keep it together. I really don't want this to be the end. (TALKS INDISTINCTLY) From a young age, I've always loved cooking with my nana. I'm 18. I'm just starting life, basically. I love cooking and it's a passionate dream of mine to pursue that. I'm not gonna give up without a fight. It's not in my nature. So I get a glove on and get back to my meat. All right. Just keep pushing. I'm not gonna let it distract me. It's stolen time. It's not gonna steal concentration. There we go. Well done, Andy. Hello. Whoo! Andrea's got a lot a lot of catching up to do. You've made a bit of a gap. Now go. Go! Go! Go! Go! Go! But she's back. She means business. GARY: Just so you know, 30 minutes down. Two hours to go. Doesn't time fly? Come on. Let's go. Use those muscles, Jac. This is probably not the week to be in a pressure test. It's Marco Pierre White week. This dish has got a lot of technique. There's a lot of pressure points where it could all go wrong. Just broken down my lamb. Um, I'm just getting my bones in the oven. This is gonna go to make the sauce. Next, I'll have to get on to preparing my saddle, which is gonna form the wrapping for the noisettes. I really want to do it well and I'm desperate to stay. I want to learn more, more, more. (LAUGHS) Right, don't stir it round just yet. For me to come into MasterChef, I've left three little kids at home with my husband. It is hard. You know the big events that are going on in the background that you're not there for, you usually would be. I need to stay here as long as I can to put all those sacrifices into perspective. This is exactly the sort of advice I give to my kids when times are tough in their life - and it's the way you deal with it and react to it, I think, which is important. Good book. That's it, John, get them in there. There's a lot of parts to this butchering that's hard for the contestants today. Good work, Andy. Go, Andy. I mean, getting that fat nice and thin. The contestants don't have a lot of time in this challenge. That's gonna be really hard. John. Hey, Marco. You're rushing. I'll slow down. Just slow down. Just remember what happened to the hare. Hmm? The tortoise won, didn't it? Do you want to be a hare or a tortoise? Tortoise. That's right. Be careful. WOMAN: Slow right down, John. I'm in elimination today because I haven't been respecting my ingredients. I've been concentrating too much on my techniques. This is my concept of the sea meets land. John, you love experimenting. But you've got to know when to stop. I guess it was a wake-up call for me. This is exactly what I need to learn. I need to respect the ingredients that are going into my dish and keep my food simple. MAN: Come on, Johnny. Come on, Johnny. (CONTESTANTS CHEER) Good butchery is a skill, but great butchery is an art. 90 minutes to go. Push. Jacqui, Andrea and John are very, very quiet. You know, this is a pressure test. It's kind of a daunting situation to be in. MAN: Come on, John boy. Keep going, mate. I think John will do well today. He's very focused and he's quite process driven. Jacqui can be a bit hit and miss sometimes, but looking at her now, she's travelling along quite smoothly. Andrea, she's really, really pushing on now. I think she's catching up. Good job, Andy. Come on, Andrea. You can do it. Let the knife do the work. Whatever you do, Andrea... Yes. ...don't rush it. Otherwise you'll be going home. Yes, Marco. WOMAN: Good girl! Relax. Really think about it, OK? Think I'm mostly there. Yep. Beautiful, Andy. Now I start to form the noisettes. I beat the fillets and flatten them. Marco's face is very difficult to read, but I think blankness means good. Do you think it needs to be tighter? I'm here to observe you, not help you. (LAUGHS) I think it's OK. Very good job. Back on track, Andy. I look up and magically I'm ahead, and I'm really happy. MAN: Just caught up really well. I just need to keep this pace and just keep pushing. WOMAN: Make sure you're smoothing out the meat as you roll. Yep, that's it. MAN: Get it into the fridge. Good work, Andrea. (ALL CHEER) ANDREA: I feel like, compared to the others, I'm travelling pretty well. And I start on the artichokes. It's really important that those are turned perfectly. You need to keep working your way to the inside and get to the heart of the artichoke. It's fiddly, it's time-consuming and frustrating. Andy, you've caught up. You don't need to rush, You've caught up. BILLIE: It's great that Andrea's overtaking the others, but at the same time, I'm worried that she's going too fast. Careful! It's not a dish that you want to rush the preparation for. Whoa. Beautiful, John! Let's go. My noisette is now where it needs to be. I make sure I check the recipe and read exactly what I'm supposed to do so I don't muck this up. I take my bones out of the oven and they're looking great. They're really beautifully brown. It's time to add some madeira and some brandy. They're going to go now into the oven for 10 minutes. I can see already that it's going to make the basis of a beautiful sauce. Come on, Andrea! All right! Come on, Johnny boy! JOHN: Following a recipe isn't my strength. But knowing this is a competition, I have a recipe in front of me and that's what's gonna guide me, I'm just gonna remind myself why I'm here. I love food and I am capable of doing an amazing dish. I'm gonna hold onto that and think of all the food that I've made previously and I think that will get me through this challenge. WOMAN: That's it, John. MATT: 90 minutes down, one hour to go. Come on, guys. (CHEERING AND APPLAUSE) Come on, Johnny boy! Are you kidding? I pour the madeira and the brandy over the bones. The recipe says to put it in the oven, which will take up way too much time, so I think, "Why don't I just put heat under them on the stove?" Andrea's now straying from Marco's recipe. I think it's a bad idea. He's the master, and you don't mess with the recipe. Ooh. Oh! Andrea. Your thing's on fire. Ooh, Andrea, you're on fire. I blow it out, turn to look at the artichoke, blow it out again, try to get back to the artichoke, blow it out again. It's still going, babe. Do I smell something burning? 1 Do I smell something burning? Blow the flames out, otherwise they'll singe the bones. Yes? Yes. Once you singe the bones, it makes the sauce bitter. Marco says to be careful because you'll get a burnt taste in the sauce, and I really want to avoid that. So I get the stock in 'cause I know that that'll stop it. WOMAN: Beautiful! It's always these silly mistakes that send people home. Good work, Andy. Beautiful, Andy. Go, Jacqui! Contestants, your place in this competition is at stake. 45 minutes to go. Push! Come on! Push! Push! MAN: Let's go, Jac. 45 minutes to go and I'm really under the pump now. It's a Marco Pierre White dish and there is still so much to do. I take my caramelised bones out of the oven, put them onto the stove top, add stock, let it simmer for another 30 minutes like the recipe says. Really good, Jacqui. Well done. Keep pushing it. Marco comes to my bench and he has a taste. It's amazing what you can achieve with a bit of thought and care and love, isn't it? Yeah. It's beautiful already. How long has this been cooking? 12 minutes now. It was your sauce that got you here. Yeah. It could be your sauce that gets you out of here. Remember, a clock is only a guideline. I think he's trying to tell me something with that and it clicks to me that the sauce doesn't have to be on there for 30 minutes. If it tastes right, it's ready. Take it off. That's good, Jac. Good, good, good. By taking my sauce off early, I'm taking a risk. I'm not following the recipe to the tee, but it tastes good now. I'm gonna trust myself, I'm gonna trust my palate, and I'm gonna pass my sauce now to finish it off. WOMAN: Good knife skills, Johnny. So, there's three key elements in this dish. You've got the lamb, you've got the sauce and you've got the artichokes. And I really need to showcase the beauty of that artichoke. Good work, Johnny. Well done, John. I finished turning my artichokes. I put them on to boil. The recipe says they need to cook for 12 to 14 minutes or until they're soft enough to get the choke out. I'm just hoping that I'll get the dish right on time. WOMAN: That's it. Good job, John. MATTHEW: That's great, Jacqui. Keep going. Jacqui, John, Andrea, your sauce should be passed, your artichokes should be cooked, your lamb should be turned into noisettes. You should be thinking of the final dish. Yes, Marco. Yes, Marco. Push, push, push! After I pass my sauce, I grab the lamb noisette from the fridge. Go, John! Go, John! The recipe says I need to cut these into 4cm medallions, and that's what I'm gonna do. Looks really good. Come on, John! Good job, John. Next I tie them in twine. The most important part of cooking these is to make sure they don't break up and explode in the pan. WOMAN: Come on, John. Tie faster. Let's go. Good girl, Jac. Good work, Andrea. You need four, don't you? I'm gonna do extra. Yeah, do it, do it. Two, four, six... How many do you need? I want extra so I can pick the four best ones. Andrea's cut a few extras. She probably won't need to use those but ace that she has them there. Well done. OK. I like these ones. There. I like those. Beautiful. Good job. The plastic wrap. Do you need to take it off? No. No? The recipe says that the cling wrap stays on while the lamb cooks, and it's industrial strength so I know it's not gonna melt. GEORGE: You've got to push now! It's about cooking that lamb perfectly. 30 minutes to go. Come on. Come on. Where's your four you're choosing? Which four? Which four? Which four? Which four? Then put them together. Move them out. There you are. I'm definitely starting to panic. I really need to get the meat on. It's going to take a couple of minutes in the pan and then about seven or eight minutes in the oven, and then it also needs to rest. Come on, Jacqui. Let's go, Jac. JOHN: I'm struggling to stay on top of everything and I'm falling behind. John. Where's your pan? Where's your pan? Where's your pan? Where's your pan? What's that for? For the mushroom. OK, what's that for? For the steak. Oh, sorry, for the lamb. It's getting really tough and Marco is definitely pushing me to my limits. Come on. Come on. Come on, quickly, quickly, quickly, quickly, quickly, quickly, quickly, quickly, come on. The pressure is really on. If you continue like that, you will not be ready. I know I really need to dig deep inside to create something as great as Marco. I'm a flight attendant, and as a flight attendant, I'm constantly serving someone else's food. I want to serve my own food and share my love for food. Before coming to MasterChef, my partner was saying, "You're a great cook. "Why don't you share that with the Australian public?" I haven't lost the purpose of me being here, and that's making my family proud... Beautiful, John. ...making my partner proud, and most importantly, making myself proud. Yes, it's really good, John. As I'm putting the lamb noisettes onto the pan, I'm praying that these don't fall apart on me, and hopefully give the judges a good medallion of lamb. MAN: Come on, John, just keep pushing, mate. (ALL CHEER AND ENCOURAGE) They're looking perfect. They're staying together. WOMAN: That's it, John. Don't be shy with your seasoning. WOMAN 2: That's it, beautiful work. My noisettes have been in the pan for a few minutes. Oh, look at that. But that skin's just retracting and shrinking in and just making them fall apart. MAN: Be gentle with it! She's having problems with... She's pushing the meat down, it's moving the string and then it's just... fat's popping out. She's got to concentrate and not smash it in the pan. MAN: Careful, that one... Don't push it! OK. Yeah, I'm gonna stop it. Just... I want to get these ones out. Move, move, move, move. As fast as you can, Andrea. It's lucky that Andrea has these spares but I'm really worried. She's just throwing them in the pan with her original pieces of lamb that have been cooking for a few minutes and she's not gonna be able to tell which piece was in there longer. It's just not gonna be consistent. Right, this is the time you need to motor, because let me tell you, if you don't, you will not be finished in time. 20 minutes to go. Come on. (ALL SHOUT ENCOURAGEMENT) 20 minutes to go! MAN: Keep it together. Push! With so much to do and all the time pressure today, I've missed one of the steps. I've put my noisettes into the pan without tying them up with twine first, and I've only got four to work with. I'm watching them closely in the pan. I can't afford any mistakes. Oh... And then one explodes. That's why you tie 'em up. Oh! WOMAN: Good girl, Jac. Ooh. Oh! It's really heartbreaking that one of my noisettes has broken open. Come on, Jacqui. You're just running out of time, aren't you? I've got no time to redo them. They've got to go into the oven to get cooked now. I just have to hope that one broken noisette won't send me home. Come on, Jacqui. Let's go, Jac. So, just under 20 minutes to go. 8 minutes in the oven, plus a rest, plus the mushrooms, sauce, artichokes. (WHISTLES) Once I'm happy with the artichokes, I take them off the heat. I need to make sure these are perfectly cooked. The last thing I want are crunchy artichokes. WOMAN: Well done, John. Are they cooked? MARCO: Can I ask you a question? Yes. How long did you cook your artichokes for? Um, about 12 minutes. Did you check them? Uh...no, I just took them off. So you took it for granted that they were cooked. I did. Interesting. Just ask yourself a very simple question - would I like to eat them? Marco has me worried about my artichokes, but I check them and they seem cooked. I have to get the choke out now if I'm going to get them on the plate. As I'm spooning the choke out, I'm just praying that they're soft enough. It works. I'm so relieved. I can see the clean surface underneath. Whoo! (LAUGHS) Great, Jacqui. Keep going. Keep going. Let's go, John! Good, John. Come on, Andrea. Andrea, gently. Yeah, they're not coming out, though. The chokes are really hard to get out of the artichokes, and I know I need to keep moving, so I'm gonna leave that and I'm gonna move onto my mushrooms. Right, guys, we told you it was gonna be tough. 10 minutes to go. Come on. JOHN: The pressure is really crazy and I need to start plating up. The last thing I need to do are the mushrooms. These mushrooms will go onto the artichoke cups and also on the lamb noisettes. You have to saute the two different types of mushrooms, some garlic, shallots and clarified butter. I need to push through and get these on the plate. Come on! Andrea, John, Jacqui, come on. Come on. Where's your trompettes de la mort? Where's your trumpet mushrooms? Where's your trumpet mushrooms? Where are they? Where are they? Where are they? I want to see them. Come on. Definitely feeling the pressure. I'm getting worried because I'm now cutting it really fine with my mushrooms. Come on, come on, come on, come on. Where are they? Here. Drain them, drain them, drain them. I'm just pushing through, getting every ingredient in there as best I can, hoping that it's enough. You haven't got a second to waste. And you don't have a second chance in this game. Good girl, Andy. Taste it! Come on, guys. Hurry up! Five minutes to go. Come on, push. I'm pulling my meat out of the oven so that it can start resting. Peel off the skin and peel off the cling wrap. I can see that there is pinkness through the inside. Because of throwing in so much and throwing out so much, I don't know what's been cooking for how long and the lamb could possibly be completely raw on the inside. Come on, John. Come on, guys! (ALL CHEER) Beautiful, John! Come on, Andy. Good work, Andy. Move, Andy, come on. Come on, Andy! Let's go! Jac, does the skin need to come off? Down to the final few minutes and it's really hard to tell without the recipe, but Jacqui seems like she's left her fat on her lamb and the other two have taken it off, so that can't be right. Read the recipe, read the recipe, read the recipe, read the recipe. Guys, all the elements must be on the plate in the serving dish. Got it? Go, Jacqui! One minute to go. One minute left. Come on, guys. REYNOLD: It's time to plate up and Andrea is still struggling to take the choke out of the artichokes. Mushrooms, Andrea. I'm just really worried she's not going to get the mushrooms onto the plate. Come on, guys. I want to...come on! I keep going back to my recipe and trying to make sure I've got everything on the plate that I need to. Have I got everything? Have I thought of everything? It's frantic. SAUCE IN THE POT! Come on, John! Thank you. 30 seconds to go. Come on! Come on! On the plate! Andrea...mushrooms! Mushrooms! MUSHROOMS! That's it. Good, good, good, good. Get the other one on. The devil is in the detail. 10 seconds to go. 9, 8, 7, 6, 5, 4, 3, 2, 1. That's it. Good job! Time's up. Time's up and it's milliseconds that made the difference between me having my mushrooms go on top of the meat, but it's amazing that I've turned this beast into these beautiful, delicate noisettes. And I'm really proud of what I've done. I think today's a major achievement. Yeah, well done. Awesome. Well done, John. How did that go? Looks good. Looks good. Thank you, Marco. I gave up my job, um... (EXHALES) I'm away from my partner. I just remembered my partner, Dave. I just saw him smiling. And seeing that dish, it was as if I was serving that to him. Well done, John. John, I'm so proud of you! Looking down at my dish and suddenly it dawns on me. I've still left my skin layer on the noisettes. And Marco's didn't have that. I should have taken it off. I am shattered. A mistake like this is definitely enough to send me home. This could be the make or break. 1 I really liked that challenge. I think the dish that you set was beautiful. It was classic. And three or four basic techniques that if they didn't get right are gonna show absolutely in the final dish. And I've got no idea how they're gonna go, to be honest. Let's get the first dish in. I'm really proud of my dish today. I've learnt how to butcher a lamb, turn an artichoke, and make a beautiful Marco Pierre White sauce. So whatever happens now, this is a day I will never forget. Hello, John. Ooh. Look at that. John, that was an emotional cook, huh? It was. I've come into the MasterChef and I've sacrificed quite a lot. I've left a job that I love, my partner, who's living overseas, and, um, my family that I truly love. And, um... right now, I'm having the most amazing time in my life and that's cooking. You don't want that to end, huh? No. But if I do walk out, I've had a day as an apprentice under Marco, and that's like one in a billion. And I couldn't have asked for more. I don't think you like working to recipes. I think you're more spontaneous. It's all about natural feel. I think you have a lot of natural ability and I think you have something very special. What you must take out of today's challenge is you achieve more by doing less. My fingers are crossed, they really are, 'cause I hope you've done enough today to stay in this competition. John, thank you. We'll taste. Thank you. Thank you, Marco. Pleasure. How good does that look? Straight up, that looks absolutely beautiful. I'm really impressed. Can't wait to taste. Nicely prepared lamb. Look at that. Yeah, he's done a very good job. Smashing. Yeah, it was nice watching him cook. And those artichokes are really white and wonderfully prepared. Ooh, yeah. Ooh, yeah. Right. Oh. Look at that. It's good. It's good! Yeah. It's very good. Nice and white. Mm. I'm really pleased with John. Really pleased for him. It's absolutely spot-on. Perfectly caramelised either side. Lovely balance in the mushrooms, hint of garlic, and those artichokes, absolutely pure white, which is great to see. Really good. Brilliant technique. All four noisette exactly the same shape and size. All cooked absolutely perfectly. A beautiful representation. I think John's done an amazing job, you know? When you're filled with emotion, it's very easy to become confused. And I don't believe, what I saw yesterday, he showed off who he is. I think today he has. Cooked to perfection. Yeah. Great start. Great tasting so far. Let's get the next dish in. I'm so frustrated I've left the skin layer on the noisettes. So I'm hoping that the things I did right today overshadow the things I know that are wrong in that dish. You know your mistake, don't you? I do. As you can see, you forgot to take your fat off. Yeah. When did you realise? Uh, after it was too late. After time, yeah. You also forgot to tie it. I did. One of them just burst. Yes. Pressure's an amazing thing, isn't it? Yeah. But having said that, I think to have achieved what you achieved, in that time frame, was amazing. Thank you. How has this cook tightened your desire to stay in the competition? This shows me that I can cook. And I love to cook and if I can do that today, I want more. I want to do more, more, more. I want to stay. Well, it now comes down to us tasting it. Yeah. Fingers crossed, Jacqui. Thank you. Well done. Thanks very much. 1 Ooh. That sounded a bit crunchy, didn't it? A bit under. She certainly had a bit of trouble. Well, I think Jacqui's done a really good job. My piece of lamb was a lovely tight drum. And I love there's just a little bit of garlic through those mushrooms, which really brings the lamb to life. I think lamb loves garlic like sharks love blood. It's a great combination. The lightness of the sauce, full-bodied. You can taste the roasting of the lamb bones through it. A bit under. She certainly had a bit of trouble. Well, I think Jacqui's done a really good job. My piece of lamb was a lovely tight drum. And I love there's just a little bit of garlic through those mushrooms, which really brings the lamb to life. I think lamb loves garlic like sharks love blood. It's a great combination. The lightness of the sauce, full-bodied. You can taste the roasting of the lamb bones through it. Yeah, I mean, the only... The big mistake here is the lamb fat, obviously. That was in the recipe to remove that. But the lamb's cooked perfectly. And the dish in its entirety is seasoned beautifully. Yeah, although those artichokes are just a little bit on the crunchy side. But let's get the next dish in. I'm really happy with most elements of my dish, but it all comes down to how the others have performed and how I've performed in comparison to them. Of course I really want to stay in the competition. I love cooking. It's a passionate dream of mine to pursue that. Andrea, what are you concerned about? Firstly, the lamb. And then just I didn't get my mushrooms onto the meat, which is just frustrating. Sat Bains one week, Marco Pierre White the next. You're 18 years old. Do you see yourself following a career in a professional kitchen? I would love to. I would love to own my own restaurant. It's my dream. If you do go home today, what would be the next step for you to achieve that goal? I would start from the bottom, as most of you did, and work my way up and earn the right to own my own restaurant. Andrea, it was amazing watching you today. Your tenacity. One thing which is very obvious - you punch way above your weight. (GARY CHUCKLES) Thank you. Good luck. Whatever the outcome, we're very proud of you. At your age, I wouldn't have even dreamt to be able to put up a dish like that. There's no way. So you should be very proud. Now it's time for us to taste. Thank you very much. Enjoy. Thanks, Andrea. Thank you. Well, obviously she hasn't put the mushrooms on top of the lamb. One artichoke's bigger than the other. But they're little things here. I think she's done a pretty good job. Yeah. Good and tight, huh? It's a lovely cut, Yeah, good noisettes. Yeah, they are. Ooh. Look. Ooh. Mine's slightly under. Look. Look at that. Yours is more under than mine. Ooh. Ooh, yeah. Yeah. How's yours, mate? Under. You know what it is? It's all different. Look at mine. Yours is under, mine's beautifully cooked. I'm the only lucky one in the line. I know. You're enjoying it, aren't you? Yeah. The lamb is inconsistent in the cooking. Perfect, under. Lacks seasoning. But you know something? I'm nitpicking. Can I just say, her little noisettes, absolutely smashing. You know, she didn't forget to take the fat off. They're all exactly the same size. She caramelised them well. For me, I really like that sauce. It's light, it's got good flavour, it's got good complexity. This is a close-run race, isn't it? Yeah, it is. Absolutely. Shall we get them in? Have a chat? Yeah. My goodness, what a day in the MasterChef kitchen. Lamb noisette a la forestiere with madeira sauce. A truly technical and classic dish put up by Marco Pierre White for you to re-create. This is a day that you'll remember. Yeah. For sure. This was a very closely run race. All of you displayed great ability and excellent skill. There was one dish that really stood out for us. It looked beautiful but, above all, it tasted better than it looked. And that's why you're safe, John. Well done. Thank you, Marco. It's just been an amazing ride today. Now I realise I need to step back from all those complexities and start with a clear mind and go from there. Well done. Good job. Thank you. So, it's down to you, Jacqui, and you, Andrea. Jacqui, your noisettes were seasoned perfectly and your sauce was beautifully balanced. But you know what you did wrong - you left the fat on the noisette and one of them exploded. Andrea, you presented a beautiful looking dish, the best butchered and prepared noisette of lamb. But three of your noisettes were undercooked. That's why you are going home. I'm sorry. Thank you very much. (SIGHS DEEPLY) Thank you very much for this opportunity. It was an amazing day in the kitchen and, yeah, amazing experience. Andrea, watching you prepare your lamb was quite beautiful. It's extraordinary that a young woman of 18 years old can absorb that amount of pressure and deliver within the time frame. There's not many professional chefs who are 80 and who could have done what you've done. So your future is very shiny and very bright. Just take with you the experience. Knowledge will be your passport to wherever you want to go in this world. It will open every door. I wish you well, and I'm sorry. Thank you very much. All right, Andrea, time to leave the MasterChef kitchen. Thank you. Bye, Andrea. Thank you very much. Good luck. Thank you. Bye-bye. I'm disappointed that it's ended so soon. So proud of you. But I cooked a Marco Pierre White dish for Marco Pierre White, and once-in-a-lifetime, absolutely amazing experience. I can't wait to see what the next chapter is in my life. It's definitely gonna be a new beginning for me no matter what happens. Just gonna keep following my dreams in the food industry. Tomorrow night, Billie, Georgia and Matt have a crack at immunity. You want one of these. There's just one simple ingredient standing in their way. Why did you look so worried? I'm freaking out. What have you done? The winner will cook off against Melbourne's young chef of the year. Please welcome Josh Pelham. And with so much on the line... 30 seconds! Come on! ...Marco is in no mood for mistakes. I have one pet hate. Able 2015