ANNOUNCER: Previously on MasterChef Australia... There's so many people. ..an epic Mexican street stall challenge... Let's go! ..raised $12,000 for charity. What? In the end, just a couple of hundred dollars decided the result. It was that close. But that was enough to send the red team into elimination. Tonight... Please welcome Justine Schofield. ..she is a favourite of the MasterChef kitchen. I'm so excited to meet her. But her reinvention test... It's a little frightening. ..will rattle our strongest cooks. This is a complete catastrophe. Run, run, run! They are updating... That smells really, really good. I'm totally pushing myself. ..a '70s French classic. That is awesome. It's a beautiful, flavoursome dish. Oh, my. But for one contestant, this challenge will be their Waterloo. Where's the flavour? I don't like it. # 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 JESSICA: Going to elimination is always scary. No matter who goes home today, it's gonna be a hard one. We are up against some really, really good people. AVA: I'm not ready to go home. I have so much more I need to do here, so much more I need to learn. I'm going to fight so hard today. If I go home now, I will be shattered. GEORGIA: I'm really nervous. The big thing about eliminations is it doesn't matter how well you've done in the past, if you make a mistake today, it will send you home. (CHEERING AND APPLAUSE) Good morning. You're up for another cook, which is great. These eliminations actually are a good thing, in a sense. You get to cook. And those that cook more get better. At the end of it, somebody's going home. Make no mistake. This week is favourites week, but it isn't just about inviting a few of our favourites back into the kitchen. It's about showing you guys that if you've got a dream, it can come true. You just have to believe. So, our last past contestant in today is not only one of our favourites, but she is also one of Australia's favourites. She has an ability to wring flavours out of ingredients that's uncanny, especially when it comes to French cuisine. (WHISPERS) Justine. She was a contestant in season one, she was a finalist in MasterChef All Stars, and her dream has come true... ..in recording almost 500 episodes of Everyday Gourmet. Please welcome Justine Schofield. (CHEERING AND APPLAUSE) GEORGIA: I absolutely loved her on season one of MasterChef and I was devastated when she was eliminated. I love her TV show. I'm so excited to meet her. Mwah. Hello. How come you go to the big man first? Justine, welcome. I'm nervous. Are you? For them. When you were standing here in season one, did you ever think that you would go on and have this amazing TV career? Absolutely not. Season one, we had no idea what we were doing. We just wanted to cook food that we loved and just get better and learn from these guys. So, you've obviously got something... ..terrifying planned for our contestants. Give us some clues. I want you to feel the way I felt. (LAUGHTER) It's favourites week and I grew up on French food, so today, I want you to put a spin on one of my favourite dishes. French isn't a strength of mine. I don't cook it. I'm not sort of naturally instinctive with French flavours. I'm really, really anxious. Today is a reinvention test. We want you to reinvent a classic French dish. The question, of course, is which French dish? On each of these knives, there's the name of a French classic. One of you will step up, you will choose the knife. Whatever is written on the knife, everyone has to use as their starting point. JACQUI: I'm hoping that in there is some of the French desserts that I love to do. Gee, a creme brulee would be nice. Creme caramel would be nice. If it's, like, frogs, I won't know what to do and I'll panic. So, for instance, if you pulled... ..this knife, you'd be reinventing coq au vin. Or if you'd chosen...this knife, you'd be putting your own spin on cassoulet. So, who'd like to decide what you will all be cooking? Go, Ava. Come on. Step forward. Go, Ava. (GROANS) So, the dish you have all got to put your spin on is the French classic of duck a l'orange. I've never tasted duck a l'orange before. I know that there's duck and orange, but I don't know anything about the flavour profile. I think it's going to be really hard. I'm really worried. Duck is not a strength of mine. This is really, really nerve-racking. The old style of duck a l'orange was half a duck in this really bad orange sauce. Glug. That's duck a l'orange at its worst. But at its best, it's French food personified. We don't want classic, we want new, we want reinvented. We want you to give it a bit of MasterChef magic. It is time to bring out the big guns. Show off to Justine. Make her think, "Wow, this competition has come a long way since series one." Guys, you're going to have 90 minutes, an open pantry. Make the least impressive dish, simple - you will be going home. You ready? ALL: Yes. Cook to win. Yep. Your 90 minutes starts... ..now. JESSICA: We have 90 minutes. We have to reinvent duck a l'orange. If your duck a l'orange dish is the worst, then you will be going home. JACQUI: It's a juicy duck. I will be trying my absolute hardest today for my dish not to be the worst. I just need to be safe today. (CHEERING) MATTHEW: Let's go, Ava. I am going to cook a crispy duck breast with caramelised orange and fig and goat's cheese salad. AMY: Beautiful. Figs. Yum. I want to prove to the judges that I can be inventive. I really want to avoid elimination today. The goat's cheese will work beautifully with figs. It will work beautifully with the rocket, the duck. I think it will all play nice together. The first thing I do is start getting the jus going. I just want to reduce the orange with the caramelisation of the duck bones. I think if I can get that right, then it will be a good dish. It's a scary challenge. It's a really scary challenge. I've never cooked duck a l'orange before. I've never eaten it, so it's little frightening. AMY: Come on, Georgia. Today I'm going to make a duck, orange and fennel consomme with a crispy skin duck. A consomme is a French soup. It's a clear broth that's been clarified and should pack a punch with flavour. It's actually quite hard. But if I do something too simple and everyone else does something really inventive and creative and amazing, I'm going to go home. Georgia, how you going? Hi. I'm going really well, I think. I love this idea. It's a consomme. It's different. Lovely. Delicious. It's really recreating. Yeah, so automatically I'm thinking French flavours. Freshness. Yes. Brightness. Yes. Clarity in your consomme. Hopefully. If it's not clear, what are you going to do? I'm going to strain it multiple times and then, fingers crossed, it's all... Do you have time to do that? I am pushing it. Yeah, good. We love it when you push it, Georgia. Good luck. There's so many things that could go wrong with this dish. I am totally pushing myself today. But it's an elimination and I'm not ready to go home. JESSICA: I decide to go a little bit left of field today and go with some Asian flavours. So I'm going to make a little flavoured cure for the duck breast. So I toast off some Szechuan peppercorns, grate a whole bunch of orange zest. It all goes in a mortar and pestle and I'm just sitting the flesh side of the duck in that to kind of give it that nice, little kind of salty orange flavour. What are you reinventing? I'm doing a little Asian twist today. A combo of the old duck pancake and duck l'orange. And then I'm going to make, like, a really kind of thick, sticky duck and orange sauce, kind of like the hoisin. Love it. Orange segments, cucumber, radish. I like the fresh, sticky, pancakes. Yep. Great. I like all of that. Great. Great. Food you can eat with your hands. The thing I'm worried about here, when we eat it... Yes. ..instead of going Peking duck, those kind of Chinese flavours, I've got to be hit straightaway with duck a l'orange. We are reinventing duck a l'orange today, but it still needs to ring true to the original dish. So I'm going to be really careful to layer lots of different flavours of orange through this dish today. No time to duck. You need to run, run, run. 60 minutes to go. (CHEERING) AMY: On purpose flambe. ROSE: Good work, Sara. JACQUI: Today I've decided to cook a duck a l'orange hot pot. I've got duck legs here in the pressure cooker and I am about to next get my potatoes in to boil so that I can do the duck fat potatoes on top. Instead of pastry, I can top it with duck fat potatoes that will give a nice crisp. That's going to involve parboiling the potatoes and then I want to start cooking them off in duck fat in the pan. I've got one question for you. Yes. Can you name me one dish that combines oranges and potatoes successfully? 1 I've got one question for you. Yes. Can you name me one dish that combines oranges and potatoes successfully? Matt! My one. Matt Preston has an amazing food knowledge and to hear him say that he has not heard of this combination before makes me really worried. But I think, "Gee, there's not much in this world that's not improved by duck fat potatoes." Let's go with it. So I am taking a risk. And if I get this wrong, it could send me home. A little reminder - 45 minutes down, 45 to go. Come on. (CHEERING) AMY: Come on, Georgia. Looking good, Johnny-boy. You're doing well, Jessie. JESSIE: We have 90 minutes to reinterpret the dish duck a l'orange, and then whoever makes the worst dish will be going home. It has to be a creative reinterpretation of the dish. I really am not comfortable cooking French food. I never cook French food. But I am really comfortable cooking duck. So I feel like I'm not completely out of my depth today. I'm going to do a pan-seared duck breast with an orange and pumpkin puree, carrots cooked in orange juice and carrot juice and then a little pickle as well. My stock is on the go. It's really important for me to get a lot of flavour into my sauce that will carry throughout the dish. I think that's the most important part of the dish is to get the sauce right. AVA: I'm travelling OK. I want to get everything ready for the salad so then I can just put all my attention onto this duck breast. I want to get it perfect. Ava. How are you? Hi, Ava. What are you going to cook today? I'm going to do a crispy skin duck breast salad. I'm going to serve it with caramelised orange segment. I think I'll do goat's cheese with it. Goat's cheese? And caramelised figs as well. I just wanted something a little bit fresh. Goat's cheese, though? Yeah. What do you think, Gary? I'm just going to go, like you did, I'm going to go, "Hmm." You've just got to give us the impression of duck a l'orange. Have you ever eaten it? I have never eaten it, no. My gut tells me that the goat's cheese is a good idea. I just want to stop and take a second and make sure I'm doing the right thing. I think this dish will be really boring if I leave the goat's cheese out. Good, Ava? I like the goat's cheese. It's already a simple dish, but I think that that goat's cheese is going to be a help rather than a hindrance. I'm going to keep going with it. MATTHEW: How are you going, Jess? Good. You doing well? They liked my idea, which is a good start. That's a start. What's your idea? I'm doing little pancakes, little Korean pancakes with crispy duck and then like a rich kind of sticky, hoisin-y, orangey sauce. I like your idea too. (LAUGHS) The sauce is pretty much the crux of this dish. It's what is going to give it that link to duck a l'orange. To get this lovely, sticky sauce, I'm going to have to layer quite a lot of flavour in here. We've got rice wine vinegar, a little bit of soy sauce, some duck stock and a little bit of orange juice. I taste the sauce... ..and it's really salty. The overwhelming flavour is of this really kind of salty soy sauce. Without this, it's really just duck and Asian slaw. It's not going to bear any resemblance to the original dish. I've got to do something to change that. This sauce has to work. If this doesn't, then, you know, really, I have no dish today. 30 minutes to go. 30 minutes. Come on. (CHEERING AND APPLAUSE) Come on, guys. Let's go. GEORGIA: The consomme has a beautiful flavour and I'm so happy with it. It's obviously cloudy right now like a broth and I need to lift all the impurities out of it to make it a beautiful, clear soup. I need to juice the lemons and add it to the egg whites that are going to be the raft for my consomme. A raft is a technique that you use to clarify a stock or a soup. AMY: Go, Georgia. Here I am again. I'm going to add my eggwhites and the lemon juice into the consomme and it should bind all the impurities out of that liquid and pull them to the top. I've poured the consomme into the strainer lined with the muslin cloth. Whatever comes out of the strainer has to be a beautiful, clear liquid. This moment is critical. If this doesn't work, I'm going home. Definitely. 1 GEORGIA: This moment is critical. If the soup isn't clear, then it's not a consomme. My heart is beating out of my chest. To go home would be devastating. (SIGHS) I'm so relieved. I really had a moment there where I thought that it was not any good, but it's actually really beautiful and clear. I'm so happy. 20 minutes to go. Come on, guys. (CHEERING) WOMAN: Come on, Jacqui! Keep pushing, guys. Keep pushing. What I want to do with this dressing for the salad and the duck is combine the jus, duck fat and orange juice and make a nice vinaigrette to go with both the duck and the salad. I taste my jus and...the orange isn't here at the moment in that jus, so I need to add a little bit more to try and bring that to the front. But I want to be careful how much I use 'cause I don't that orange flavour to be overpowering. I don't know if there's enough flavour there. I don't know if it is going to ring true to duck a l'orange flavours. I'm a little worried. You've got this, Jessie. JESSIE: I'm really happy with my sauce. It is really bright and it tastes fresh and I just think it's going to go really nicely with the duck breast. Jessie, look at you go. What are you cooking the carrots in? Cooking them in their own juices as well some orange juice. Love that. Yeah, so there'll be two sauces on the plate. I want to reduce that down a little bit and I think that would be really nice. I love that type of cooking. What's that? It's gonna be the pumpkin puree. Cook that down a little bit more. And then I'm going to get my duck in in a sec. And then I've got a little pickley salad. What cut? I am doing duck breast. Yep. Good girl. Wonderful. Thank you. Good luck. I'm going to cook the duck breast in the pan mainly. I'm going to let the fat render down on medium heat for as long as possible to get the skin nice and crispy and then pop it in the oven just to cook through. I think if the duck isn't cooked properly, that's a big element on my dish, so it's really important for me to get this duck cooked perfectly. This is tasting good. Check on the carrots. Duck fat 'cause... ..just 'cause. JACQUI: The jus is really important. It's an essential part of a hot pot and I've been tasting this jus the whole way and it's got a great orange flavour. I'm really happy with it. I put my shredded duck meat in, coat the meat really nicely and pop it into the hot pot. The potatoes need to provide that nice crunch element, which is going to be important. I want crispy, crunchy, and I really hope this works. And I'm desperately hoping that these potatoes crisp up. MATTHEW: How long do you want it in the oven for? Only to crisp the potatoes. Jacqui has cranked up the heat on her oven to try and get those potatoes nice and crisp on top. She's really risking drying out that duck meat and losing all of that beautiful sauce that she's made. You know what we don't want and that's an ugly duckling of a dish. 10 minutes to go. (CHEERING) Come on, guys. Keep it going. Come on. Push it hard. I've made a couple of fixes to my sauce. I put some marmalade in there. The texture is coming together. It tastes really good. Yeah, I'm getting really happy with it. Time has kind of gotten away from me. Everything is kind of getting there, but I really need to get these pancakes on now. This pancake is not ideal. So I turf this pancake, try a second one. I'm going to try and put a little bit less batter in there this time and get it out a little bit thinner. And it sort of puffs up, which is not what you are looking for. When you kind of think duck pancakes, you are thinking nice and thin crepe. I can see clearly that it is not going to work either. I do not have time to make another batter. This is a complete catastrophe. I am absolutely petrified right now that this is going to send me home. 1 JESSICA: Pancake number three hasn't worked. This is a complete catastrophe. I need to get something up today. If I don't plate a dish, I'm going home. Is it gonna be the end of the world if it's a salad? It's definitely time for plan B. So I'm going to make a duck salad, which is totally not what I ever would have envisaged for this challenge. But, you know, it is my only option today. So I'm using some really lovely kind of crunchy vegetables and a pile of this lovely kind of kimchi salad that was meant to go on top of the pancakes. Time wise, this is an absolute nightmare. Mother duck said, "Quack, quack, quack, quack!" We say, "Quick, quick, quick, quick!" Three minutes to go. Come on, guys! JESSIE: I cut the duck. It's looking really nice. It's cooked through perfectly. ROSE: Beautiful, Jessie. AVA: The duck looks moist. It's kind of blushing in the middle. The skin is crispy. AMY: It looks beautiful, Ava. It's very pretty. Trying to sort of strategically place the figs and goat's cheese, add some of the orange segments that I've kind of crushed down. They're quite small, but I think there is enough there. GEORGIA: The flesh is cooked really nicely. But I am really worried about the skin. It doesn't seem crispy and there is still that layer of fat. I am pouring my consomme into the jug and it looks really beautiful and clear. I've got a little bit left in the bowl and I have a taste. It's meant to taste like duck and orange but it tastes like lemon. I realise that I had probably added too much lemon juice in my stock. Oh, my God. Duck! Orange! We can't wait to taste. One minute to go. Come on. (CHEERING) I'm leaving my hot pot in the oven until the very last minute and I'm desperately hoping that these potatoes crisp up. Just keep praying. It is an anxious wait because there's nothing else for me to fall back on. Either it's good enough or it's not. And if it's not good enough, I'll be going home today. GARY: 10 seconds. ALL: Nine, eight, seven, six, five, four, three, two, one. Time's up. Well done. (SIGHS) And then that's a good feeling when it's done. JESSICA: Time is up. I'm feeling pretty disappointed. This is not the dish that I had in mind. I'm just lucky that the duck is cooked right and the salad is delicious and hopefully that's going to be enough to get me through today. (SIGHS) AVA: I look down at my salad and I don't know if it's gonna ring true to duck a l'orange flavours. I don't want to go home. I'm really proud of myself for how far I pushed it today. But at the same time, I'm really worried. The consomme tastes like lemon. And the duck skin. I didn't get crispy duck skin. It all just comes down to if Justine and the judges think it's good enough for me to stay. Hi. It's pan-seared duck with pumpkin and blood orange puree and carrots as well. It looks great. There's so many different orange elements on there. That's what I like about it. We'll taste. Thank you. Thanks, guys. Thank you. It's a beautiful plate of food. I can't wait to taste. Shall we? How's the skin rendered? It looks good. And it's beautifully cooked. Look at that. I ate the duck and the sauce first and I thought, "That's a shame. "Where's the orange?" And then I smeared it into a bit of that puree and - bang! - there it was, there was the orange. And it's sweet, delicious. It's beautiful. Yeah, well, I'm loving this. The carrots, they're cooked in the carrot juice and orange. The flavour in those baby carrots are wonderful. And I like how there's a crunch there too from the carrots. It's quite lovely. What's fascinating is that while I don't pick up a lot of orange flavour in the puree, taste this gravy, and it just underpins the dish. Good tasting of duck and orange. Shall we get the next dish in? Yeah. JESSICA: I am absolutely petrified. This is not the food that I wanted to be taking to them today. Today I was supposed to make you some little duck pancakes. And the pancake batter didn't work. What is the dish? Crispy duck breast, kimchi salad and a sticky duck and orange sauce. TINKLING MUSIC If a penguin stole my bike, I would say... 'Stop, penguin!' 'Naughty penguin.' Penguins can't ride bikes. They walk like this. There's no penguins around here. Penguins live in... Antarcria. The Antarctica. TINKLING MUSIC Um... My bike just got stolen! That was a penguin holding my bike. Wasn't expecting that. TINKLING MUSIC CONTINUES It's just a bike, you know? You can't even ride that, anyway. I would just go after it and pull it off my bike. I would just get another one. Take that, penguin. Boom! TINKLING MUSIC CONTINUES CHILDREN SHOUT, LAUGH TINKLING MUSIC CONTINUES 1 JESSICA: There is definitely a real chance I could be going home today. Today I was supposed to make you some little duck pancakes, duck orange pancakes, and the pancake batter didn't work. With 90 minutes, I would have liked to have made you something, you know, much better than a duck salad, but... Nothing wrong with a duck salad, if it's tasty. Yep. You alright? Yeah. Um, I've been up and down recently. Why is that? Um, I started out so well. Um, I started really strong out of the gate. And I've had a couple of, you know, iffy cooks. But this competition often is about the resilience that it takes to win. So that's a question to you. Why don't you handle the negative so well? Um, I think I, in life generally, I'm my own worst critic for sure. I put a lot of pressure on myself and there's been nothing negative that you guys have said to me that I haven't already had that plus tenfold in my own head. Right. OK. Jessica, breathe. You said you ran out of the gates. I'm telling you now. It's not a sprint, this thing. Yeah. It's a marathon. You've got to pace yourself and you've just got to cook delicious food every day. Yep. Right, get out of here. Thank you. Chin up. I actually don't mind the dish. MATT: I agree. And I think that orangey, hoisin-y sauce is brilliant. If that works with the duck, that's enough. We don't need the carbs, Matt. Carb-free is the way to go, George. This is what I want to do. I want to take this duck and dip it in that. It absolutely makes me think of duck a l'orange. There's no doubt about it. The freshness of the fresh orange, the jamminess of that sauce with that duck, heaven. The sticky sauce is delicious. Reinvention was what it was all about and I think she's done that 100%. But when you told me there was pancakes, I wish that she had put them up. The duck is cooked well and it's that orangey, hoisin-y sauce that is bottle worthy. Let's get the next dish in. JACQUI: My dish looks pretty simple compared to some of the others and I don't know if I've done enough. Jacqui, what have you cooked for us? Today I have a duck a l'orange hot pot. Matt didn't like the idea of putting potatoes with orange. Is there a great dish with potato and orange together? Maybe you're the first. I hope so. I really hope that's true. You're up against some really beautiful dishes that, well, from an aesthetic perspective, look really clever. Yeah. And you give us a hot pot. I always question whether my stuff looks fancy enough. And on the flip side, I struggle with trying to be true to myself and cook the way I instinctively want to. So you're praying for deliciousness. Absolutely. Let's find out. Thank you, Jacqui. OK. Thanks. I would think, you know, in a classic hotpot, the deliciousness tends to come from the fact that you cook the spuds on top of the hotpot. So what happens is all the flavour kind of bubbles up into the spuds, goes crispy on the outside, whereas when I saw her deep-fry slices of potato, I would go, "Hm." GEORGE: Shall we taste? You know what? I can definitely smell orange. Where's the sauce? If that hotpot was full of... ..beautiful, silky, well-balanced sauce, I'd be gentler on the criticism, but it's not. JUSTINE: There's not much sauce. The sauce isn't strong enough. Where's the flavour? Like, it's... I don't like it. The idea of duck and potato is fantastic... ..but orange and potatoes just doesn't work. Hi. Sous-vide duck with the coriander praline, a grand Marnier sauce, a cardamom-and-cauliflower puree and glazed carrots. JUSTINE: That is awesome, for me. The little crunch from the toffee there. I'm just looking for a bread roll right now to soak up all that juice because it is a beautiful, flavoursome dish. Duck hearts and duck legs with fresh orange gel and fennel. I love the duck hearts. Really soft, beautifully cooked, it was tender. STEPHEN: It's a duck breast with braised celery heart, carrots and an orange sauce. MATT: The sauce is sweet but there's some balance there. Do we get duck, do we get orange? Oh, my. GEORGIA: The consomme tastes like lemon. It's meant to taste like duck a l'orange when you take a spoonful of that consomme. I'm really worried. Today I've made a: It's a clever dish, but I can see some things on there already that I'm like, "Hm..." Yeah. You know, have you done enough? I don't think I've nailed it. And I wanted to really badly. What haven't you nailed? Um...the skin on my duck. In the consomme I used lemon juice with the eggwhites. And I feel like it's added acidity that I didn't want into the consomme. And I thought, "If there's a day to push myself, it's today," and I'm really proud of myself that I did something really different. It's just that I feel like in that last moment I've done something I shouldn't have to that broth. Well, Georgia...it's only that dish that can save you now. Yeah. We'll taste. Thank you. Thank you. I know what you're looking at, Gary, and that's the skin. Yeah, absolutely. Bags of fat. Bags of fat. Which is a problem when you've got something so delicate like a consomme. That's exactly what... It's a shame. Shall we? How's that consomme? Is it clear? I love the idea that she's pushed herself and done something very different compared to everyone else. And that it looked pretty - the pour, you know, it's dramatic. But it's not exactly meeting the brief. It's duck a l'orange, and you get the orange once you've eaten the fennel with the orange in it. But she's made a big mistake by adding that much lemon to the raft. If you're gonna make consomme, it's gotta be like liquid gold. That's the joy for me of eating consomme. And if the duck's too fatty... Let's get the next dish in. Feeling a little uncertain about my dish. The goat's cheese will work beautifully with figs, but I don't know if it's gonna work with the duck. Hopefully the duck is cooked perfectly so that might get me over the line. What have you cooked, Ava? I've cooked a: We came to your bench a couple of times and went, "Ooh, goat's cheese, figs, duck - does that work?" Does it work? Yeah. I think so, yeah. Where's the orange? 1 Where's the orange? The orange is in the salad and it's in the jus gras. I was really worried throughout the whole cook about adding too much orange in the dish and making it too sweet, and now I'm really thinking that I've not put enough in at all. Ava, we'll taste. Thank you. Justine, do you think duck a l'orange when you look at it? No, and I think that was my main thing, 'cause orange...I can't see it there at the moment. Come on, let's taste. The best thing on the plate is the duck. It's cooked beautifully, skin, fat rendered. That element, Ava has nailed. The rest of it, however, we've got lots of problems. The sauce - bitter, thin, not particularly ducky, and there's not one skerrick of orange flavour in there at all. And very salty. I don't like gravy with salad. And there was the goat's cheese thing, for me. I liked the goat's cheese with the duck, but I want more orange. I feel for her, 'cause she hasn't had a good day in the kitchen today. An emotional, tough day in the kitchen for the eight of you. You had to reinvent a classic French dish... ..duck a l'orange. And that isn't easy. Today we've tasted some great cooking. Four of you especially did a fantastic job, namely John, Jessie, Jessica and Stephen. But two of your dishes have put their maker in the firing line. If I call your name, please step forward. Ava... ..Jacqui. GEORGIA: I feel so lucky to be safe today. But, at the same time, I'm devastated for Jacqui and Ava. Jacqui, you showed us reinvention. You put a sort of Gascon spin on that old Lancashire dish of lamb hotpot. But there just wasn't enough sauce. Ava, you cooked your duck well, but that salad and the sauce were a miss. But in one dish, the flavour of orange was prominent, in the other it was next to non-existent. And that's why, I'm sorry, but, Ava, you're going home. Oh, no. Ava, people are really sad to see you go. We are, too. And certainly in the last couple of weeks we've seen you hit your straps ` your gnocchi, beautiful... I'm a real gnocchi snob, and that is bellissimo. (LAUGHS) ..and then those ribs that you've just done. Mmm! No, they're wonderful. Absolutely gorgeous. Have you loved it? Absolutely. Dammit. It's OK, Ava. I'm so heartbroken to leave, but it's been the best thing ever for me. I'm 23 and I talk like I'm 50, 'cause I want a career change already, you know. (ALL LAUGH) But there's nothing I do makes me feel like cooking does. This experience has been so inspiring for me, and amazing. I've learnt so much. Thank you. Good luck, eh? Thanks a lot. Thanks, George. See ya, sweetheart. All the best. Thank you. I feel really proud of what I've done. I can't wait for what I'm gonna do next. See ya, Ava. Bye! (APPLAUSE) JESSIE: It's really, really devastating. I just feel really sad. Ava's gone home on a dish that she wasn't really happy with. Just thought she had a lot more to give, and she'll be definitely be missed in the house. (ALL SHOUT AND CHEER) I can definitely have my own restaurant. You have to go out there and work and look for it and want it, and I do have this new drive that... ..I think will get me there. Next time ` it's the most baffling mystery box yet,... Oh. We're gonna show you how less really is more. Disaster. ..designed to test their creativity,... Would you normally eat pear and chicken wings? No,... ..courage,... ..but today I am. ..and kitchen wizardry. You've achieved a bit of magic. Then a MasterChef legend drops by... Curtis Stone. Stop it. Stop it. Stop it. He'll be expecting a lot. ..with an invention test... It's a disaster. ..that will shake up the competition. I think we need to chat. We'll see you soon. Able 2015