ANNOUNCER: Previously on MasterChef Australia - Maggie Beer stopped by... It's like Elvis Presley being in the building! ..and challenged our contestants to give stone fruit a savoury spin. I don't know what I'm gonna do. Fiona never found her groove... I'm so sorry about that. ..and joined Rose and Jacqui in elimination. Tonight... Your worst nightmare. ..Anna Polyviou, the punk princess of pastry... ..lifts the lid on Australia's Dessert of the Year. I'm not gonna finish this. 12 elements. I would be scared. 40 steps. It's just insane. And one tough taskmaster. Splash! I want to see you guys not running, sprinting! I'm moving. I'm hustling. That looks sick! They'll need to cook like never before... MATT: Very good. Oh, look at that! She's done a really good job. ..because even the slightest mistake... It's amazing that someone's future's gonna be set by how this cuts in half. ..could mean elimination. # 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 FIONA: Morning! SARA: Come on. Time to fight. What's the time? Too early. Oh, my God. The mood's always a bit sombre on elimination days. You know, you don't really want anyone to go home. It weighs into everyone that this is a competition. Going up against Rose and Jacqui is not a good feeling. It's really hard to sort of fight against your friends. We're all pretty close. ROSE: I just don't want to go up against YOU guys. Like, I think that's the hardest part, is just going up against you two, like... It's gonna be hard. But I'm definitely not ready to go. I've got just so much more to give, so much more I want to cook. No. I'm not going anywhere today, hopefully. JACQUI: I definitely want to stay in the competition today. I don't want to go home. I want to...make sure that me leaving my kids at home has all been worth it and I want to make them all proud. I'm definitely gonna fight today. It's not over till the judges say it's over, so, yeah, I'll keep pushing. Hey. As the three of us are walking into the front doors, the reality of it really hits home for us. I'm certainly feeling a bit nauseous with the nerves. My heart's beating up around here. And I know the others are feeling exactly the same way. We're nervous. We're excited. We don't know what awaits us. (CHEERING AND APPLAUSE) STEPHEN: Good luck, guys! Welcome back - in black - to the MasterChef kitchen, and this is a week where things are not quite what they seem, and today is no different. It's also that part of the competition, we think, where the cracks start to show and we really have discovered the kind of cooks you are. The question is, are you strong enough up here to survive? We shall see by the end of today. The pressure test is a double-edged sword. On the downside, it tolls the knell of one of you's time in this competition. On the upside, you get to cook with an amazing top chef. Today, I think we've excelled ourselves. Our guest today started out as an apprentice with George Calombaris. He was the nerdy one. She was the hard-living party animal. (GARY AND GEORGE SNIGGER) She left to go to the UK. She worked at Claridge's for three years. She picked up the title of creating Britain's Best Dessert. She then went to Paris... ..and worked with Pierre Herme, probably one of the greatest chocolatiers and patissiers in the world. She's now come back to Australia, and a seat at her dessert degustations in Sydney are amongst the hottest tickets in the harbour city. She's the punk princess of pastry. (GARY CHUCKLES) She is your worst nightmare. (ALL LAUGH) Please welcome, from the Shangri-La in Sydney, Anna Polyviou! (CHEERING AND APPLAUSE) My name's Anna Polyviou. I'm the executive pastry chef for Shangri-La Hotel, Sydney. I've worked with and learnt from some of the best pastry chefs in the world. I want to be the best, but most importantly to me, it's about being a role model to the next up-and-coming chefs. I always try and break barriers with my desserts. I love working with graffiti, colours, shapes, sizes, a bit of pop rock. I shake up the five-star experience and give it a cool edge. (APPLAUSE) FIONA: I am petrified. I don't really cook a lot of desserts at the best of times, and she's an insane pastry chef and I'm a meat-and-two-veg kind of girl, you know? So this is gonna be really tough. Hi, guys. How are we? Nervous. (LAUGHS) What was George like? Oh, he's amazing. George was always in the kitchen early and the last person out. Setting up. Just be careful! I know. (LAUGHTER) What's your philosophy on pastry? Look, for me, with pastry, it's always got to be... ..you've got to show technique. I mean, that's why we're pastry chefs. You know, we work hard, we do a three-year apprenticeship, and we also surround ourselves with great people. Stay humble, organised, clean and tidy. I really struggled with this dish. Can I say that, Matt? Yeah. Yeah, I really did. And so did my staff as well. A whole bunch of pastry chefs struggled to make this and you expect ME, a home cook, to make a dessert that YOU can't even cook easily? Like, what the hell? This one's good, though, because they'll learn different techniques. Hmm. Good. Anna, let's put them out of their misery. For sure. OK, ladies. I would be scared. Are you ready? OK. (OTHERS EXCLAIM) Wow. Oooh. That's a carrot cake. (GASPS) Oooh. Does it look like a carrot cake? ALL: No! Do you want to come closer and have a look? ALL: Yes. Oh, my God! Wow! So, this won Best Dessert in Australia for last year. JACQUI: It looks beautiful, delicate, artful, and I'm not sure that I've ever done something that looks quite so beautiful, so, um, yeah, I'm worried. So, there's a lot of elements and there's a lot of technique. Shall we cut into it and have a look? Yes, please. Yeah. Of course. Oh! Oh, that's amazing. JACQUI: Look at that. So, down the bottom, there is actually a carrot cake. Then you've got your rice bubble crunch, for the texture of it. Then you've got your apricot and carrot insert. There's a praline cremeux and there's a caramel glaze. Then we do our graffiti splash, because it represents Melbourne. I'm a Melbourne girl, so I love that. But then you're also tempering chocolate. So, you're doing a milk chocolate and an orange chocolate. Then you've got your crumbs of your carrot cake, caramelised walnuts, carrot ribbon, your sorbet as well, and the baby celery. Mm-hm. OK. And because of carrot cake, we've got the cream cheese icing. But that's not cream cheese icing, obviously - it's a foam. Pffft! ROSE: This isn't just a dish. This is artwork. Like, there is no way in this world that I am ever gonna be able to make that. No way. I'm not gonna finish this. Enough of the chitchat. Time for the tasting. The best part of the day! OK. OK. So, what you're currently tasting now is the crumb, and that's from the carrot cake. Fiona, what are you tasting? I'm tasting that apricot gel, that beautiful sweetness of carrot, and then you take a little hit of that sorbet that's really fresh and it's, like, bang, and it kind of, like, cleanses the palate. Guys, loads of pressure points here. I think the most important pressure point is reading that recipe carefully... Yeah. Yeah? And every step must be followed. Because you need some time to temper your chocolate. I don't want to rush you guys with the tempering. I want you to get all the main components. But the chocolate is one of the main components as well, 'cause it looks quite effective. Yeah. I'm telling you now, to win this challenge, to get to save yourself, it's all about being organised, being clean, neat and tidy. You get into a panic, you start getting messy, you're gone. 'Cause there's how many elements? 12? 12 elements. OK. Back into line. STEPHEN: Good luck, guys. JAMIE: Good luck, guys. The rules are simple. You have three hours to replicate Anna's carrot cake. FIONA: Whew! Everything that you need is at your benches - the recipes, the ingredients. Are you ready? ALL: Yes! Are you pumped up? Yes! We want to see three perfect carrot cakes. Make it almost impossible for us to tell the difference. Please. Your time starts now! (CHEERING AND APPLAUSE) FIONA: So, I get the recipe and I have a look at it. (LAUGHS) It's, like, six pages long and there's, like, 40 steps on this thing. It's just insane. My strategy going into this cook is to stay calm and stay focused and not...remove my brain from my head, to not have a heart attack and to just get on with it. ROSE: I really want to take my time with my recipe. The challenge is not missing a step, and it's so easy to do when there's 30-plus steps. Missing one tiny little step can completely ruin an element on the dish. JACQUI: I really need to get on to the sorbet. So, the very first thing I do is juice some carrots. I need 140mL. Then I need to get into a pot some water, glucose, sugar and some stabiliser to make the base for my sorbet. I think if I can keep my nerves under control and just work methodically today, then I have an excellent chance of giving it a good go. I might not be able to get all the components up, but I'll certainly try. ROSE: As I'm reading my recipe, I can hear other people starting, and that's fine. I'm not really focused on what the others are doing. I don't want to worry about whether they've started or not. I need to do this step. This is important for me. If I don't read through the recipe carefully, it'll set me up for failure later on. FIONA: I've got the juicer on to juice my carrots, and I'm just having issues with the juicer. And I'm like, "Fiona, this is not a good time "for things to start going wrong - "the very first thing that you touch." JOHN: Try not to force it down, Fi. Fi, open it up and loosen it up. My carrots are in there. They're not really going anywhere. There's nothing coming out of it. Just let it do its thing. Don't push. Why is there only a little bit of juice coming out? Why is it not turning now? GEORGIA: The problem isn't with the machine, it's Fiona trying to force things into it. All she needs to do is let the cold-press juicer do its thing. STEPHEN: Fi, don't jam that. Oh. Don't jam down. Just let it do its thing. It's a cold press. Eventually, it'll just suck it all in. Oh, OK. Just...calm. FIONA: Finally it starts working. My carrots are starting to move. So I need to get onto my sorbet. I think I'm letting the pressure get to me. I'm really nervous. But I have to not panic and just focus and pretend nothing else exists but that recipe and that bench. JACQUI: I need to crack on now and get on to my carrot cake, so into the mixer I need to put some brown sugar, bicarb soda, flour, baking powder and some salt, mix those dry ingredients together. I feel much more comfortable following a recipe than having to come up with something on my own. I'm a methodical person by nature and I like structure and I like order, and it sort of suits me. For a living, I work as a medical scientist, which means basically, when you have some blood tested at the doctor, I will do the testing. Cooking is a lot like following a scientific method, and it's all about science. It's quantities and how they all react, and if you don't get those right, then it won't work. What I really want to do is have a career in food, and if I could wake up and go to work each day involving food, I'd be very, very happy. ANNA POLYVIOU: Alright, ladies. 20 minutes gone past. At around about now, your carrot cake should be in the oven. So you're gonna have to push. If you're not pushing, I would be scared. I told you, I'm scared of this dish. STEPHEN: Let's go, guys. Come on! Whoo! (OTHERS CHEER AND APPLAUD) JAMIE: Don't panic, Fi. SARA: Don't panic. You're doing really, really well. Are you sure? Yeah, yeah, no, you're fine. No, don't...don't panic. Yeah, yeah. (BOWL CLATTERS NOISILY) 20 minutes in, these cakes are meant to be in the oven, so I'm starting to freak out a bit. Fiona, DON'T panic. I'm measuring out my flour and my sugar and I'm trying to get everything into the mixer. I get the eggs in there. I've got to get it in the oven now. And as I go back to measure out my other ingredients, I realise that the weight machine is on ounces, not on grams. Not today, Fiona! Not today! 1 AMY: Today, Jacqui, Rose and Fiona are cooking Anna Polyviou's carrot cake recipe, which won Australia's Best Dessert for 2014. Rose is still reading her recipe and the others have both moved on, but Fiona's just made a massive mistake with her scales. FIONA: Half an hour has gone. These cakes are meant to be in the oven. And as I go back to measure out my eggs, I realise that the weight machine is on ounces, not on grams, and I've got to start again. Not today, Fiona! Not today! Like, focus and don't do anything stupid, and that was stupid. I discard that cake mixture, 'cause it's not good, and I go back to my scales, make sure they're on grams, read the recipe again, and I just think to myself, "There's no point in putting a cake on if it's not right. "Just take your time, get it done, "and then try and rattle through the rest of the elements." ANNA POLYVIOU: Fiona, what happened? I had that on ounces instead of grams. So, I've just realised and then I've just... Yeah. Get that on straightaway as you can. Yeah, OK. SARA: Come on, Fiona! STEPHEN: Come on, Fi! I think you definitely need to be strong in here, and I think I just need to stay focused, stay calm and try and enjoy today, try and love cooking instead of being stressed about food, you know. I had a horrendous relationship with food for about three to four years, in that period while I was modelling. I was about 18 or 19 when I got scouted. It was fun, but then it had this really sort of dark underside for me. You obviously had to be quite slim. I thought I was, but then you're, sort of, constantly getting told to lose weight. When I ate something, I would feel guilty about it, which then obviously led into an eating disorder for me, and I ended up having bulimia for a few years. When my family found out about my bulimia, they were obviously very concerned, but hugely supportive. I started eating again, I started really enjoying food again. My relationship with food is now absolutely amazing and even better than it was before I started modelling. And I just want food to be in my life as a job, and that's why I just really want to do well today. So, the pressure's on. AMY: Come on, Rose. SARA: Rose better hurry up. WOMEN: Come on, Rose! Go, Rose! ROSE: We're half an hour into the cook and I need to just get going. I need to get started on my sorbet. I know at this point that I'm a bit behind, but Anna really stressed how important it was that everything was exact down to the milligram and I need to make sure that this cake is beautiful. Looking down at my sorbet mixture, once I've strained it, I'm really happy with it. The colour's really beautiful. It's really bright, it's really vibrant. The flavour's really amazing. I couldn't be happier. It's turned out really well. OK. ANNA POLYVIOU: Ladies, seriously, you've got to push on. I'm getting really, really, really nervous. Let's go. MATTHEW: Come on, guys! Come on! I want to see you guys not running, sprinting! STEPHEN: Come on, Fi! WOMAN: Come on, Rose! Rose, how are you going? ROSE: Not well. Not well? I'm really behind. The carrot cake is nowhere near the oven. I would say that everyone needs to hurry up and push on. OK? ROSE: It's really scary knowing that I'm running behind, because if I don't get a finished dish up then, yeah, it's scary. I don't want to go home, particularly because I ran out of time and I couldn't manage myself well. It's not a good feeling at all. And I really need to start moving. How are they going? (INHALES SHARPLY) They're doing OK. They should have had their carrot cake already ready, cut out, and the crumbs in the oven, and they haven't got that done yet. The insert should have been done. So they need to push a little bit more. GEORGE: I want to know, out of the three girls, who's your money on at the moment? Jac by far. Really? Yeah. Fiona's doing well, but really flustered and nervous. But then Rose is behind. I'm really nervous for them. They've got so much to do. It's simple - carrot cake, but not as we know it. Guys! Two hours to go! Come on! (CHEERING AND APPLAUSE) JACQUI: An hour into the cook, I know I've still got a mountain of work to do. So, the next step I need to get onto straightaway is my praline cremeux. I need to put some milk, some cream and some vanilla bean into a pot to heat up. FIONA: So, I feel like I'm spending a lot of time on my praline cream, but I kind of really want to get this element right. It's a huge element of the dish. But it's not thickening up the way I would like it to. GARY: Oooh! Have you got it over the heat? I'm just taking it on and off. Why? I don't want to get it too hot. Why? I don't want to scramble the egg. No. But because it's got a stabilising element in it, like the cornflour or flour, it won't scramble - it will thicken and it will hold it. I might use a whisk instead of a spoon. Yeah. You're supposed to be using a whisk. It says to use a whisk. And the thing is, if you're using a whisk, also, it gets all around. See, look what's happening now. It's all breaking down the lumps. And see what's happening? What's coming off that? Like, steam. Steam. Yeah. Great. I can't believe I've just wasted a whole five minutes on this when I didn't need to. These are the kind of things that send you home and you can't afford to do in this challenge. WOMAN: Come on, Fi, push! STEPHEN: Come on, Fi! They say you can't bake your cake and eat it too. Or can you? You're halfway through the challenge. Halfway to go. Let's move it! (CHEERING AND APPLAUSE) 90 minutes to go! JACQUI: I check on my carrot cakes in the blast chiller. They are frozen. I need to now get them out of the moulds and cut a disc half a centimetre thick. At this point, I feel like I do have a lot going on, but I'm feeling OK about everything. I'm feeling calm, I'm feeling relaxed, I'm feeling confident. Today could be my day. So I take my scraps from my carrot cake, I crumble them up onto a tray, and I pop them back into a 140-degree oven just to dry out. They're gonna form the crumb which goes around the cake at the end. ROSE: I can hear what the other girls are up to and it's starting to freak me out. I know I'm really behind, but I want this cake to be perfect. It's so important that I get it right, but I'm really worried that I'm not gonna get everything done. I just need to keep pushing and I need to get back on track. How's everyone going with their sorbets? Fiona, how are we going for sorbet? FIONA: So, I check the sorbet in the ice-cream machine. I'm really not sure about it, but I'm really, really frantic at the moment, so I need to just get a move on. I can't be wasting any time. AVA: Come on, Fi! Let's go! (OTHERS CHEER) I've got a few elements done and now it's time for me to start my caramel glaze. So, the first thing I do is get my sugar syrup on for the caramel, and then heat up some milk and cream and vanilla to boil, and that will then be added into the caramel along with some white chocolate and some gelatine. The caramel's a really high temperature, so I've got to watch that carefully so that it doesn't burn while I'm also watching that the milk doesn't scald. JACQUI: I'm mindful that the caramel glaze is such an important part of this dish. It's what goes over the whole cake and gives that beautiful shine. It's essential that I get this right. ANNA: It looks like it's not far off, Jac. I am tempted to take the caramel off. It looks great, it looks like a caramel, but I'm not going to. Anna's carrot cake had this beautiful, thick-looking, caramelly-coloured glaze over the top that just looks really, really luscious. I want every element to be exactly as Anna intends it, so I take time and I make sure it's perfect. That caramel's really dark. MATTHEW: I'd be pulling that now. GEORGIA: Jacqui's had her caramel sauce on the heat for ages, and I'm really hoping she hasn't taken it too far. I understand that I'm taking a risk, but I have to get it right - it's essential. I cannot do this dish without the perfect caramel glaze. (CHEERING AND APPLAUSE) MATTHEW: I'd go now, Jac. That's done. Yeah, that looks good, Jac. AMY: You don't want to burn it, Jac. If this caramel goes too far and I burn it, I'll be going home - there's no doubt. Come on! 1 Girls, listen up! One hour to go. You need to move, or you're not gonna get done. You got it? WOMEN: Yes! Come on! Let's go! Come on! Let's go! (CHEERING AND APPLAUSE) JACQUI: Minutes are ticking by. This caramel's taking a long time, but I have to get it right. Come on! ANNA: That caramel's really dark. If this caramel goes too far and I burn it, I'll be going home - there's no doubt. MATTHEW: Come on, guys. Go, Jacqui. Come on, Jac. I'd go now, Jac. That's...that's done. Yeah, that looks good, Jac. Finally, my caramel glaze is done. Whoa! But it's pretty dark. I'm nervous, but I absolutely don't have time to make another caramel. There's still a lot to do and I need to now start constructing my cake. I feel up until this point I've actually been really methodical and I've worked really clean. I've been very conscious of doing that. The judges keep telling us, if you've got a clean bench, you've got a clean mind. Sorry, Gary, what's the whisk and the knife and the spatula...? This is all, this is like a little art installation. Yeah, that's right. You know? It's called Chaos. However, time is ticking away, and I can feel my mind getting a little bit messy and flustered a little bit. This is relatively good. I don't know why you're complaining. Really? It gets worse? FIONA: So, I've got an hour to go and I'm gonna start getting this cake done. I'm freaking out a bit. My bench is already becoming a mess. Not very clean. I'm sorry. (GROANS) I'm trying my best. It's not for me, it's for you. 'Cause it'll affect your end product. Yeah, I know. I'm gonna get organised after I've got this done. Of course, my bench is a mess, but I don't really have time to clean. I just need to start assembling this cake. JACQUI: For the construction of this cake, it's actually upside down to what it will be in the end. So, that means the very first thing I need to put into my mould is the praline cremeux. So, I've got the elements I needed to get in there. I've got the praline, I've got that gel, I've got the bubble crisp and I've got the carrot cake. I just need to finish the rest of the elements now. ROSE: It's really scary knowing that I'm running behind. I know I can do this. I just need to get my head straight and I just need to make sure that my emotions don't get the better of me during that cook. MATTHEW: Come on, Rose! WOMAN: Come on, Rose! Come on, Jacqui! Let's go, girls! OK, ladies. You have five minutes before you start glazing. You need to glaze and graffiti. The graffiti has to be on 'cause we're in Melbourne, right? And these guys up here, I need some cheering and encouraging. WOMAN: Come on, guys! (CHEERING AND APPLAUSE) They're cheering for you, Jac! MATTHEW: Come on! WOMAN: Come on, guys! Rose, is that your glaze there? Yes. You're doing really well. Thank you. But you're still not good enough. No, I know. I'm shuffling, I'm shuffling. I promise you, I'm moving as fast as I can. So, the main thing is making sure the carrot cake is finished. So, your glaze, your graffiti splashes, cream cheese foam, tempered chocolate... Yes, yes. I'm moving. I'm hustling. Thank you. Rose, go, yes? Yes. Yes? Yes! Come on, let's go! Yes! JOHN: Well done, Rose. GEORGIA: Well done, Rose. I need to start assembling my cake, because the carrot cake needs to be frozen. It's literally just frozen cream. So if the glaze is not hot enough, it'll just sit in a lump on top of the cake. It won't drip down the sides and be really beautiful. If the glaze is too hot, it will melt the actual cake and it'll go from being this beautiful, perfect disc to just this floppy, mushy mess. So it needs to be just the right consistency. MATTHEW: Let's go, Rose! Come on, Rose! GARY: Not one second to waste! It all comes down to this last half an hour! Let's go! (CHEERING AND APPLAUSE) FIONA: I take my cake out of the blast chiller, I manage to get it out of the mould... JOHN: That's it. And then peel from the outside. SARA: Peel the acetate off. ..and now it's time to cover this cake. JACQUI: The caramel glaze is so crucial. Anna was very clear about the importance of the caramel. It has to be perfect. I pour the glaze over my cake. It looks pretty dark. It's too late. I don't know whether it's ruined. But I haven't got a chance to fix it. I haven't got time or any ingredients to make a second batch. So I kind of have to go with it and just see what happens. (ALL CHEER) Oh, beautiful! REYNOLD: Nice! (OTHERS CHEER) OK, ladies. You need to temper your chocolate. Get your cream cheese foam. Get your graffiti done. Your carrot ribbons. And also, your walnuts. There's five steps still. I would seriously just run. (CHEERING AND APPLAUSE) GEORGIA: There's 20 minutes to go and none of them have even started tempering their chocolate. They're in a lot of trouble. ROSE: I'm catching up. I can see looking in front of me that I'm almost at the same stage as Jacqui. I can't believe I've caught up. And, yeah, I feel like I'm actually gonna get this done and I'm actually gonna get this dish on the plate. MATTHEW: Push, push, push! I've been in three pressure tests. The black apron, to me... ..it just means, to me, frustration. But I walked into this kitchen today and I don't want to give up. I will fight to the very end and push as hard as I can to put up the best dish that I can. This is my only shot. I only have one cake. If I don't get this right... that's it. I'm pouring my caramel over and... ..it's not moving. I'm thinking that is just gonna start to firm up, and I don't want this lump of hard caramel just sitting on top of my cake. It could be a disaster. I don't know what to do. I'm completely freaked out. 1 This challenge is all about one thing - saving yourself! You've got 15 minutes left! 15 minutes to go! (CHEERING AND APPLAUSE) ROSE: I'm pouring my caramel over and it's not moving. It's just sort of sitting on top of the cake. And I'm thinking, "This is a complete disaster." I don't know what to do. I'm completely freaked out. Rose, remember, you've got a wire rack for tapping. Oh, yes! OK? OK, yes. 'Cause it's quite thick. So I pick up my pan, I give it a bit of a gentle tap and... (INHALES DEEPLY) ..relief! It's starting to move. It's covering the sides. And it's done. MATTHEW: Looks great, Rose! Well done! Whoo! FIONA: I've got 15 minutes to go. I've got four pots on. Six different bowls are on my bench. (LAUGHS) It's crazy. At this stage, I'm a bit worried. Stop looking so stressed! Come on! Attack it! (CHEERING) GEORGE: She's all over the shop. Because she started off flustered. You know, if you're not, like, clear head and clean and tidy, that's what happens. Yep. It's like when you go into service, George. It's exactly the same thing. If you're messy and dirty and a bit flustered at the start, your end result's gonna be bad, and the guests are gonna get that dish as well. That's right. JACQUI: So, my cake is done. I'm not happy with it. But there's still a lot to do. I need to get on to the cream cheese foam. My first step is to make an anglaise. And then in another pot, I also need to be melting down some cream cheese with more cream. At this stage, the time is ticking by so fast, and I'm starting to multitask. I've got the anglaise on in one pot. I've got my cream cheese melting in another pot. Doing little ribbons of a baby carrot, 'cause if I can possibly chuck them in some sugar syrup, then, you know, that's an easy step - I should be able to do that. I feel like I've got pans everywhere, pots everywhere, stuff everywhere. WOMAN: Come on, Jacqui. You're doing well. I would think about getting my cocoa colour ready. Your graffiti colour ready. OK. That's my main thing that I want you to focus on. Forget the chocolate? You've got to go! Anna's adamant that the graffiti has to be there. Forget the chocolate work at this point. There's no time. You need to make sure that all those other essential components are there, so get on with it. GEORGIA: Jacqui's moved on from the chocolate tempered disc, and so have the others. There's no way they can get all the elements done in time. They're in a world of pain. Are you happy? Happy with Jacqui? You know what, she was way ahead of everyone else, and I feel like she's dropped back, and then Rose is doing better than everybody else when she was falling behind, but then Fiona's doing really well, but because she's flustered, it's started to affect her products. But this is the whole thing, is that when you've got a multiple-layered recipe like this where you're trying to multitask four or five things, it's so easy to forget one element, burn something, miss something. Oh, absolutely, you know. No, definitely. WOMAN: Come on, Jacqui! Let's go, girls! Whoo! (READS QUIETLY) I've got my cream cheese on. I've got to get that melted. I've got to get it in the siphon. I've really got to motor. I've got so much to do, and there's less than 10 minutes. SARA: When I see Fiona pouring her cream cheese in, I can still see cream cheese lumps. You need to put that through a sieve before you put it into the gun. I'm worried that she's really just rushing this now. Alright, guys! Encourage 'em! Scream! (CHEERING AND APPLAUSE) I tell you, if I was in Sydney, it would be louder. Do it again! Louder! (ALL CHEER LOUDLY) I can't hear! LOUDER! (ALL CHEER) WOMAN: That's it, Fi! ROSE: I am gonna move straight on to making the graffiti and getting that cake built and ready. The graffiti is really important. It's a personal touch from Anna. She's a very proud Melbourne girl and it was her little homage to the city that she loves. I just want to see the graffiti splashing. That's my highlight. I want to see it go everywhere. That's... This is the tricky part. It's the fun part. Graffiti is fun. I love graffiti! You're just splashing it. Just go for it? Yeah. Go for it. WOMAN: Go, Rose. Go, Rose. Give it a good whack. Yes! Come on, Rose! Splash! Come on! Give it a good spray, Rose! (ALL CHEER) That looks sick! Good work! (ALL CHEER) Well done! Whoo! (ALL CHEER) MATTHEW: Come on, Jacqui! Give it a good flick. A good wrist flick. Yeah! (CHEERING) JACQUI: The graffiti texture is not great, actually. When I flick it onto the cake, it sits for a minute, but then it sort of disperses a bit. Anna's wasn't like that. It was really crisp. And it sat on top of that glaze and it didn't move. I've got no time to think about it. I've got no time to fix it. I've got a bit of yellow splash on the cake. I hope that's enough. Elements here! Elements there! Elements bloomin' everywhere! You've got five minutes to go! Come on, guys! (ALL CHEER) FIONA: I've got my cake. I've got my big spatula. It's time to put this cake on the plate. (CHEERING) And as I take it up, I'm like, "Oh, God! Don't drop it!" JOHN: Ooh. Slowly. AMY: They need to be so careful with plating their cakes. That's it. If anyone drops one, it's game over. (JACQUI GRUNTS) Come on, Jacqui! Ooh. Come on, Jacqui. Whoo! GEORGIA: Just nice and carefully. (CHEERING AND APPLAUSE) JOHN: Nice work! Rose, don't forget to get your cream cheese and sorbet. ROSE: I'm really nervous about the cream cheese foam, that being a really important part of the cake. You know, it's not a carrot cake without cream cheese. I've got two minutes to go. I'm gonna try and make this cream cheese foam. If I can pull this last element off, hopefully it could pull the whole dish together. Come on, Rose! You can do it! Get your ice-cream out now. It needs to be on the bench. Sorbet needs to be on the bench, Jac. AMY: Get your sorbet on the bench. Yep. The girls need to have their sorbet, their cream cheese foam and their baby celery on the bench ready to serve to the judges. If they don't have it out there, it doesn't go on the plate, and that's a disaster for the dish. GEORGE: This is it! This is it! 30 seconds! Come on! Come on, Rose! STEPHEN: 30 seconds, Rose! Come on, get it in the canister! ROSE: I have 30 seconds to go. I'm gonna pop it in the gas canister, and I'm frantic. My hands won't work. I can't get these gas chargers into the canister, and I just can't get it to connect and close up. WOMAN: Get it in there! Come on, Rose! Come on, Rose! GARY: Right! This is it! 10 seconds! (ALL CHEER FRANTICALLY) Nine! Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Time's up. ROSE: Oh, my God. It didn't happen. MAN: Well done, Fi! Whoo! FIONA: I'm really, really pleased. I've pretty much followed nearly everything to the letter. The only thing that I didn't do was the tempered chocolate. But apart from that, everything is on that plate. SARA: Well done, ladies. Seriously. JACQUI: Looking down at my dish and what I've created in three hours, I'm really, really happy. It's something I didn't think I could do. So...yeah, I'm stoked. I'm pumped. ROSE: Looking down at my dish, I have a beautiful-looking cake, everything's done, but I have no cream cheese foam. If it comes down to who made the better cream cheese foam, it instantly puts me at the bottom of the pack. 1 Talk about an intense pressure test. Anna, you put them through the wringer. Three hours to produce a carrot cake that doesn't LOOK like a carrot cake, but definitely tastes like one. I think this is gonna be a tough tasting. MATT: Shall we get the first one in? Let's get the first dish in. Great. ROSE: I'm really disappointed. Leaving an element off the plate, I've put myself at a greater risk... ..of elimination today. I really wish that I had pushed myself to get that cream cheese on the plate. You know, I knew it was an important step in the dish. I knew it was a really important element. And I'm really hoping that I haven't made the wrong decision by focusing all my energy on that cake. Obviously, you're missing the tempered chocolate. Yes. I'm also missing the cream cheese as well. I didn't quite get that finished in time. I really wanted to just make sure that I focused on getting every element exactly how I remembered it and...how I remembered tasting it and feeling it in my mouth. Well...proof's in the pudding, isn't it, Rose? Yeah, yeah. And proof's in what we cut open and taste. Rose, thank you. Thank you very much, guys. Thanks, Rose. Rose has to have done a great job with all the elements, because a carrot cake without the icing... Mmm. ..is it a carrot cake? Let's find out. Oh, that's good. That's VERY good! GARY: Oh, look at that. Look at that. Mmm. Wow. She's done a really good job. That is a very balanced interpretation of your dish. She's... I think the flavours there... ..are really beautiful. They're really beautiful. The sorbet... And the cremeux, for some reason, just pops, which is interesting. I like that. I really do. Good crunch on the crumb as well. Yeah. For me, what's the standout is that sorbet. It's bright, it's vibrant, it's fresh. Texture's lovely. I think she took the longest, didn't she, of making the sorbet. But obviously, you can see why. Well, look how bright it is. Yeah, it's beautiful. Look, obviously, we do need to identify that she has forgotten an element that is important. Yeah. Um...being that cream cheese foam. Shall we see how Fiona's gone? Let's get the next dish in. Great. FIONA: I really hope the judges like this dish. I just hope it tastes the same as Anna's. That's all I'm hoping for. Hello. Oooh. You're missing the tempered chocolate. If this is the last dish you cook in the MasterChef kitchen, how would you feel? Today is, like, make or break for me today. If I make it through, there's gonna be no more doubt and no more messing with my own head. Like, I'm here to win. I gave up my job, my career. Like, I want to change my life. Like, I'm here for a reason. I'm here to go all the way. So, today's been a great lesson for me. Fiona, thank you. Thank you. The layers are certainly there. The cream cheese tasted a bit weird. That sorbet tasted a bit weird. And, you know, it was quite soft when she glazed it as well, so that kind of probably changed everything else around it as well. I feel like it's... all the same in texture. Yeah. Structurally, it's not as strong as Rose's. And in terms of the ice-cream, I don't think the ice-cream is as good as Rose's as well. But it's still got some acidity. It just hasn't quite got the colour. There's no contrast between the layers. It's all a bit...kind of flat to me. I completely agree with you, Gary. Like, even when I'm tasting the sorbet, it's just not... Yeah. It's a bit off. There's something funny about it. Shall we get the next dish in? Mmm. Taking my dish to the judges, my heart's up here. I feel a bit sick. I feel just nervous. This could all be ending right here, right now. Well, Jacqui, you've got to be pleased, haven't you? I am. I'm rapt. I'm looking at that plate and I'm thinking... ..I've never done anything that looked that beautiful before, so I'm pretty proud. Sitting at home, your family... Yep. ..looking at this dish, what would they be saying? I think that they would be super proud and I'm very sure that when I get home, whenever that may be, the girls are gonna want me to make that! (LAUGHS) The only element you didn't get on there... Yeah, is the tempered chocolate discs. You didn't want to give it a go? (CHUCKLES) I would love to have. I had no time at all. Jacqui, it's time for us to find out how it looks inside. Without you here. Yeah, sure. Off you go. Alright. Thank you. Thanks a lot, Jacqui. Cheers. It's amazing that someone's future's... ..gonna be set by how this cuts in half. Yeah. Oh! Ooh. Mmm. Oh, no. 1 MATT: It's amazing that someone's future's... ..gonna be set by how this cuts in half. Yeah. Oh, no. Ooh. Ooh, it's hard to tell, isn't it? GEORGE: It's just so thick and sticky. Very, very sticky, that glaze, isn't it? ANNA: Yeah, it is. It should be less gelatinous than that, shouldn't it? Yes. Well, the layers are all there, that's for sure. Thank you. On the negative side, the stickiness of that glaze means that, sort of, everything... ..every spoonful comes apart as a big mouthful. You don't really get a chance to take a small spoonful and eat it elegantly, and I think that clinginess impacts on the way that it eats. On the positive sides, um, the cremeux, the ice-cream and the crumb are all very good. Mmm. And the gel in the middle - nice. What are the negatives for you? For me, honestly, I think the gel, the crunch, the carrot cake is really good. You know, even the cream cheese foam. I think, if anything, she's taken the caramel a little bit too far, so that's where it's all elastic and stuff. But she's done a really good job. That's really good. (CHUCKLES) I mean, honestly, this is, uh... ..you know, 12 processes plus garnish, Australian Dessert of the Year. OK, didn't get time to temper some chocolate, but you know what? You'd be pretty chuffed if you got this in a restaurant, wouldn't you? Shall we get them in? Yeah. Wow. What a challenge. I know you're all sitting there in black and waiting for the results, but you have to give yourselves a pat on the back, because you did exactly what we asked you to do today, and that was give us three beautiful desserts. And look at what you cooked! It was technical. It was complex. There were lots of elements. And let's be honest, all three of you didn't manage to put those final little touches - those tempered chocolate discs - on the cake, but we'll forgive you. How did they go? You did really well. The layers of it was quite good. I mean, you know, the glaze on some and then the graffiti work on others, but, you know, overall, it was actually a really good effort. The problem is, when all three of you do a great job, it doesn't change the...horrible truth that one of you has to go home. Jacqui. Your cremeux was beautifully smooth and your sorbet was great. But your glaze was elastic... ..and the graffiti just didn't work. Yeah. Fiona, the cream cheese flavour that you got into your foam meant that the dish tasted like carrot cake, but your sorbet lacked the fruity brightness it required and the cake lacked texture. Rose, you didn't get that cream cheese foam on the plate at all. And the question we have to ask ourselves is, can you survive a carrot cake challenge without that? The only way you can do that is if everything else on your plate was perfect. And, from the sorbet to the texture to the glaze to the construction, that is exactly what your central element was. That was a beautiful example of Anna's carrot cake, and that is why you're safe, Rose. (WHISPERS) Well done. Brilliant job. Well done. Well done. (SOBS, CLEARS THROAT) Oh, my God. It's OK. Thank you. ROSE: I did not think for a million years that I would get that cake up, and now that Matt's telling me that the judges all agreed that I had made a perfect dish, I'm like, "You know what? "That's it now. Enough." You OK? Yeah. (CHUCKLES) I just...I'm... You know what? I've just got to put all my crap at the door. Because... ..it was perfect. (GIGGLES) And I can't pick faults in that. Yeah. Believe in yourself. Yeah. You can do it. It's time to just buck up, forget everything that's happened, move forward and just be confident. Jacqui, Fiona, one of you is about to go home. One cake in particular lacked definition. And that cake was yours... ..Fiona. I'm sorry. That's OK. I'm gutted. It's so early. I didn't want to be going. Though, what can you do? At least I'm going out on a high. It's sad, isn't it? It always is when we say goodbye to someone, and someone like you, Fiona, who's warm, bubbly, a character that we adore and love. We're gonna miss you. I'll definitely keep going, and, erm, become a better cook and...yeah. I've had the best time. Like, it's been such an amazing... Yeah. Yeah. And today actually has been the best day so far for me here. Fiona, I'm sorry, but it's now time to say goodbye. You two - one of you two had better win, yeah? Thank you very much. Thanks, Fiona. Bye-bye. Bye-bye. I've no regrets about today. If I would have done it all again, I would have done it all the same way. I couldn't have been more myself. Like... I love you all to bits. It's OK! (ALL CHEER AND APPLAUD) That's all you can do in life. Try your hardest, be yourself, and see where you'll end up. ANNOUNCER: Tomorrow night - Billie, Jessie and John have a shot at immunity. You want to win one of these. But do they know their A-B-C? G. M. P. Hit me with it. The winner will take on a giant of Adelaide's restaurant scene. MATT: Duncan Welgemoed. This time, the food is so good... It's delicious. Oh, my God. I want to eat every single bit of that. ..there's no telling what will happen.