q ANNOUNCER: Previously on MasterChef Australia.. ..a pomegranate team challenge... We're running out of time, Billie. ..inspired Jacqui to create a challenge-winning dessert. GEORGE: Look at that wobble. But when Ashleigh's dish fell flat... What chocolate did you use? ..her team landed in elimination. They're two of my closest friends. It's not a good position to be in. Tonight, they've been friends from the start. Knowing one of us is gonna leave is really hard. Now their fate will be decided by British master Marcus Wareing... I can't even explain how hard it's gonna be. ..and his two-Michelin-star masterpiece. Are you in the zone? This pressure test is so formidable, it will push them right to the edge... Um, I'm not in a good place. You can do this. ..and whoever buckles under the stress will be going home. # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # Able 2015 ANNA: Dreading it. Yeah. Yep. Whatever the outcome today, it's not gonna be good. ALL: No. ASHLEIGH: It is the worst feeling, knowing that it's gonna be me or Anna or Billie going home today. Because I feel like it's my fault. Yesterday, I put up a rubbish dessert and that's what landed us in elimination. So, that's definitely making the whole thing a million times harder. ANNA: I know that today is gonna be a tough one. But I've just got to go in there and fight for myself. I'm leaving my photos stuck up there today because I really hope I'm coming home tonight. Last week, I was up for immunity and today I'm in a pressure test. It just goes to show you can never become complacent. Good luck. This sucks. It sucks so bad. So bad. BILLIE: I'm up against Anna and I'm up against Ashleigh. Two of my best friends in the house. Knowing one of us is gonna leave is really hard but it doesn't take away from the fact that I'm here for myself and I need to push really hard today. (CHEERING AND APPLAUSE) Wow - we didn't think we'd see you three standing together in a pressure test. Honestly. Probably three of the best cooks in the competition. Not only have you got to rise to the occasion, but you've got to beat a friend too, haven't you? Each of you have a dream, right? You're not competing against the person next to you. You're competing to win this competition to further your dream. So, you need to think about you, alright? You've got to fire up and you've gotta cook to win. Over the years, some of the world's greatest chefs have set pressure tests. Heston Blumenthal, Rene Redzepi, Marco Pierre White. These are names synonymous with complexity and with perfection. As is today's guest chef. He has been named Chef of the Year in the UK three times. He's got a Restaurant of the Year title under his belt and a Restaurateur of the Year title. He's a heavy hitter who's worked with Gordon Ramsay. He's cooked for the Queen. He has three restaurants in London. He's got two Michelin stars. Please welcome Marcus Wareing. (WHISTLES) STEPHEN: Marcus Wareing is a massive inspiration and to see him in the flesh and for him to walk through into the kitchen is just amazing. Alright. Hello, Marcus. Welcome to the kitchen. Thank you. How are you? Good to see you. Um, Stephen? You're from a certain part of the country quite near where Marcus is from. What does Marcus mean to you as a cook? Yeah... (STAMMERS) I'm a bit lost for words. (LAUGHTER) I don't usually get lost for words. I've got goose bumps, actually. Yeah, I'm from Macclesfield. So, not too far away from where Marcus grew up. So just how you approach the north of England and its produce and everything around that is massive to me. Knowing Marcus's food, are you fearful what's under that cloche? Yes. (LAUGHTER) Yes. Marcus, without giving away what's under the cloche... ..what do you think the key advice is to our three, to master this recipe? My food is all about attention to detail. I am a chef of precision. And this dish is a test of a chef who can read a recipe and understand the key ingredients. I think you really need to look at the dish, memorise the dish. And I want the chef to work with a sense of pride and the respect of those ingredients that are in front of you. This is one of those dishes where if you get one element wrong in something this intricate and interwoven, it will impact all the way through the dish, to the final taste. Marcus... The dish I'd like you to cook today is... ..veal. My veal. Wow. Wow. I was hoping that there might be something sweet under there. It's not. So, I've got a savoury pressure test and the dish looks really complicated. So, I have no idea how I'm gonna be able to replicate that. What we have here is we have the veal cooked in three different ways. The loin. We have the rib, which has been braised. We have the kidney. And we have the fat of the kidney as well. We have black garlic on the base of the plate. An onion compote. The milk tuile. And in here, we have the braising liquid of the braised piece of rib and then it's been used and made into a sauce. It is an incredibly challenging dish. ANNA: This dish is called Marcus Wareing's veal. It's all about the veal. He's got veal three ways on that dish and I just know if any of those pieces aren't cooked properly, it's gonna be the end. GEORGE: Do you want a taste? Of course. Tuck in. Ashleigh? Mmm. The veal is delicious. The braise is really yummy. MATT: Anna? It's really rich but it's completely balanced. Like, you could eat so much of it because it's just so in tune. Amazing. You get the sweet, but then you get the veal, saltiness from the veal. The texture of the kidney is really interesting. It's beautiful. If you do this perfectly, you deserve to stay in this competition. BILLIE: I think the most difficult thing with this dish is trying to balance 13 elements and you have to nail every element for the dish to work. Well, you heard it. Get this right, you've marked yourself down as one of the best cooks in the competition. And remember what's at stake. It's your dream. You want the rules? You have 2.5 hours... God! ..to replicate that dish. ANNA: It's 2.5 hours to put up a dish that's worthy of being in a two-Michelin-star restaurant. So today's gonna be really hard. It's just gonna be... I can't even explain how hard it is gonna be. Marcus? I wish you the best of luck. Off you go. (APPLAUSE AND CHEERING) BILLIE: I'm gonna have to pay a lot of attention to the recipe today. It's got a lot of detail in there. It's not any normal dish, it's huge. There's 13 elements to it and 26 steps, so I have to double-read everything so that I get everything right. That's it, Anna. Nice and fast out of the gate. Knowing that we've only got 2.5 hours to re-create this dish, I just sort of really want to get cracking, so I need to get on to the confit of garlic, which needs to cook for a couple of hours. First thing I need to do is get the garlic smoked. Never used a smoke gun before, so this is the first time. It's just already showing the complexity of this recipe. Beautiful. Good job, Ash. Well done, Ash. Good girl. (COUGHING) Once I've got my garlic smoked, I cover it in olive oil and put it on to gently simmer. That'll take a lot of the bitterness out of the garlic and make it a really tasty addition to the dish. You're about 15 minutes down, guys. BILLIE: I've got my garlic in the confit liquid. Good job, Bill. It looks perfect, Billie. And I need to get on to butchering the meat. This dish has three types of veal in it and the first one I need to start on is the loin. It needs to marinate in a red-wine brine for about an hour, so I quickly prepare that. That's it, Anna. You're doing really well. Keep up the pace. Then the next job is to butcher the loin. Marcus's piece on his plate was really clean. So, I've got to make sure I get all of the sinew off the meat and have it really neat. Careful with the knives, girls. I don't know what I'm doing. (SNIFFS) You OK? What do you have to do? I don't know. I have to take it off the bone. It's taking me forever to break down my loin. And I don't think I'm doing a very good job of it. I'm starting to get a little bit frustrated, not knowing what I'm doing. I'm not super confident in savoury dishes. Just follow the recipe. Today is probably the worst headspace I've been in the whole competition. Yeah, I'm not in a good place. I'm feeling a little bit scared but I'm just going to try and battle through and hopefully get it done. Good girl. Good job. Come on, Ash. ANNA: I'm fairly comfortable with butchery but veal loin isn't the easiest to prepare. There's a lot of sinew, so it's really fiddly. I'm making sure I trim all of it. Oh, um... But I accidentally nick my finger. Just take your time. It doesn't hurt but I just don't want to let anything slow me down. Chefs, I suggest you all step up the pace. Let's roll. Come on, guys. 30 minutes down. Two hours to go. Get cracking. Let's go. That's perfect, Billie. Good job, Bill. Well done, Ash. Great work, Ashleigh. Come on, ladies. Keep up the pace. You need to move quick. BILLIE: The next veal element I have to butcher is the kidney. I have to remove the outer layer of fat, which is really thick and hard to get off. But I have to be really careful in removing it because I want to keep the kidney whole. It's tough. It actually takes a bit of strength. That's it. Some muscle. (CHUCKLES) I'm really enjoying this moment, taking the fat off the kidney. It's what cooking is all about. Really getting into it and getting your hands dirty. It reminds me of being on the farm, cooking meat at the farm. Just reminds me of home. (WHISTLES) I grew up on a dairy farm in Bowraville, which is a little country town, mid-North Coast of New South Wales. It's great. I love it. But being in a kitchen and cooking and designing menus, that's what I really want to do. So I've trimmed up the kidney. The membrane's off and all the fat's off. It's looking really nice. Impressing Marcus. So I put it in the fridge for roasting later. Well done, Billie. (APPLAUSE) Going well, Billie. I need to move on to the kidney fat. I flatten a little bit of fat to 5mm... ..get that into a sous-vide bag with a sprig of thyme and some salt, Seal it, put it in the sous-vide machine to cook for 1.5 hours. That's it, Billie. Looking good. Let's go. Good work, girl. ANNA: Separating the fat from the actual kidney, having to use your fingers to really get that membrane off 'cause it's stuck on there really good. Tease it off. It's just slowing me down. And it's just feeling like I'm not really getting anywhere. SARA: Anna, come on push. I'm a little bit worried that Anna's falling a little bit behind because every second counts in a pressure test. Especially when you've only got 2.5 hours to pull off a dish like this. Chefs, the kidney fat takes one hour and 30 minutes to prepare. And that's all you've got left. One hour and 30 minutes. You need to move up to a new level now. Let's go, guys. (ALL SHOUT ENCOURAGEMENT) Go, Ash. Come on. JESSICA: It looks like the pressure's really starting to get to Anna. She's getting a bit frantic. Yeah. She's hammering away at all of the fat. But Ashleigh and Billie only did one small piece. Do you need to do the whole thing? I'm worried that she's wasting her time trying to do all of it. I really need to get this done fast. I can tell I'm falling way behind. I'm starting to feel really out of control. q ANNA: In today's pressure test, we have to re-create Marcus Wareing's veal. This is a two-Michelin-star dish and I know I could be sent home on the simplest detail. Marcus says it takes 1.5 hours to prepare the sous-vide fat. I'm running out of time to do it properly. JESSICA: Just do as much as you need, babe. Do you need to do the whole thing? Jessica asks if I need to be doing all the fat. And I realise I only actually need a small amount to sous-vide. Nice. MARCUS: Anna? I know. I'm sorry. I'll clean it up. My bench is just unacceptable. It's so messy. There's just so much happening. Do what you need to do. You've got Marcus Wareing, you've got, you know, your friends calling down from the gantry. Think about what he's saying. There you go. That's it. Clean up. And you just know that if you can't keep this together you're going home. I came into MasterChef to change my life. I'm a bit of an eternal student, you know? I love studying and I love learning. I have collected a few degrees over the years and throughout my life, I've pursued careers that I thought that I should be doing. But I've always come back to food and cooking. It's the only place that I'm really, truly happy. Making a living out of that would just be an absolute dream. Really got to hustle, Anna. Yep. Get that fat on. That's it. I've got to show that I do deserve to be here. Come on, make up some time now. Work faster, guys. An hour and 15. Come on, Billie. Let's go, Billie. BILLIE: The dish today is epic. I need to move on to my last element of veal, which is the braised and glazed ribs. So I seal off the ribs in the pan, put it in the pressure cooker with the wine and the stock... ..and braise that for an hour. Beautiful, Billie. It looks good. Set and forget. Set and forget. Move on. GARY: So, how are they going? Well, out of the three cooks at the moment, Billie, for me, is the one that's standing out. She's organised. She's on top of the job. She is now cutting the onions, which is a good thing. Anna is working with almost blinkers on. She needs to open them and look at the big picture. At the back of the room, Ashleigh? She seems the least confident of them. She is upping the ante. But I think if anyone's feeling the pressure right now, it's her. ASHLEIGH: I need to make my braised onion. The recipe says to sweat down the onions without getting any colour into them. I'm obviously nervous about the thought of it being a savoury dish. I think that my self-doubt has been holding me back a lot. I have struggled with my confidence for as long as I can remember. I grew up in the UK until I was 14. Moving to Australia was a really big challenge. I'm quite a shy and quiet person. So I found it hard to make friends and fit in at school. It was really tough and it really knocked my confidence. My mum taught me to cook. Cooking was really good for me at that time. It helped me to de-stress and, I guess, that kind of brought my confidence back up. Got my onion stock on. Feeling a little flustered. Um... (CLATTERING) I still have got so much to do and I am feeling very behind at the moment. Good work, girls. Come on. Keep pushing. Detail, precision, accuracy. 60 minutes to go. Come on. Come on, girls. Keep it up. Good work. That's it, Anna. Come on, push. Go, babe. Whoo! Go, Billie. Whoo-hoo! Good job. Anna? George? You getting there? Yep. I am. I'm feeling good now. Pushing? Yes. I think I'm doing quite a lot and ticking it off as I go. If you get through, I think you should frame these. (LAUGHTER) I think they look fantastic. Can you sign them for me? I will. Come on. Go. Go. Well done. Go on, Anna. STEPHEN: Anna's been up and down, really. She's been a bit messy which is unlike Anna, she's usually a lot cleaner. I think maybe that's a bit of the pressure. Um... But she seems to have caught up quite a lot in the last sort of half an hour or so. Yeah, she done really well to get to where she is at this stage. You've got this, Anna. Don't ever forget it. Thanks, babes. BILLIE: I've got the onion compote going. I'm pretty happy with the way that it looks. That's good. Keep cracking on, Billie. Yep. So I need to move on to the tuile. They're really important to the balance of the dish. And they also look really beautiful. I beat the cream cheese in a bowl. Come on, Billie, really fast. Sift in the icing sugar and the milk powder and then stir through the eggwhites until it's really smooth. Good work, Billie. I get the tray lined with the grease Silpat and spread the mixture on really thinly. I chop up some almonds, sprinkle them over and put it straight in the oven. I only need two but I've made four just to be safe. (APPLAUSE) Contestants. You should be now at the stage where your onion stock should be being cooked. Your tuile mix should be made. 45 minutes to go. This is it. (ALL SHOUT ENCOURAGEMENT) Come on. 45 minutes. Come on, Bill! Come on, Ashleigh! Come on, Anna! JESSICA: Anna's tuiles are a bit on the large side. She is really rushing to get them done. They're wide and they're thick. They don't look like the delicate ones on Marcus's plate. Come on, dude. ASHLEIGH: I am definitely feeling a bit out of my depth. And I think, at the moment, unless I pull it together, there's probably a good chance I might be going home. I'm worried that my braised onions are not gonna be the same as Marcus's. I'm not supposed to get any colour on them. But there's not much I can do about it now. I'm just gonna let it reduce as much as it can. I need to finish off my tuile. I'm not feeling great. I'm feeling like I'm not really on top of things and I'm not quite sure what I'm supposed to be doing. GEORGIA: That's it, sweetheart. I'm really worried about Ashleigh. (SNIFFLES) Ash has just slowed down. She just doesn't seem to be fighting. Ashleigh's the dessert queen. You'd think that she'd be really comfortable making tuiles but you can tell that she's starting to struggle. I feel like I'm drowning in all of the elements. I have completely let myself down today. I am doubting myself and questioning whether I deserve to be here. I don't want to go home this way. I don't want to leave this competition feeling like I've cooked terrible dishes time and time again and... Just breathe. Take a step back. I don't want to go home, though, feeling like my confidence is so low like this...(SNIFFLES) Keep pushing, hon. You're looking really, really good. q You got this, Ash. Dig deep, babe. You've got this. You got it. ASHLEIGH: I always knew, coming in here, that my biggest competition was going to be with my own self-doubt. I'm so upset because I just... I think I'm going home for sure. Ash. Stay. Please. You can do this. Yes. All these guys here are rooting for you. Aren't we, guys? Come on, Ash! It's not over. It's a pressure test, you know. But I need you to enjoy this. Yes. OK? This is not over until the food's up. So, Ashleigh, you can do this. Yes. Please. Come on, come on. You can do this. (ALL SHOUT ENCOURAGEMENT) You can. You can do it. You've got this, Ash. Yep. Marcus is supporting me. What he's saying makes perfect sense. I'm gonna pick myself back up. I'm gonna finish out this cook and hopefully get something up. GEORGIA: Come on, Ash! Reach down and find the Ashleigh from the last pressure test. That's what you've gonna do in this next hour, OK? That's it, Billie. That's the way. That's the way. It's steamy in the kitchen but this last half an hour is when you decide whether you stay or whether you go. 30 minutes left. (APPLAUSE) Keep moving. Hustle. Come on, Anna. I'm missing a recipe page. ANNA: I think you can never really understand the pressure of a pressure test until you're actually in it. I've been in eliminations but I've done well in both of them and I've been saved first round. And I'd never actually been in an environment that is so high-pressure with the threat of going home. Oh, no, I'm not. Never mind. Anna. You've seen pressure tests, you know what it's like. Last half-hour, this is where they're won or lost. Absolutely. Um, I'm gonna put my meat on now so I've got plenty of time to rest it. Yep. I've got everything else under way. I just multi-task like a demon and try to get everything done. Where's your sauce? I'm just waiting for that to come out so I can get the braising liquor. Have you started to caramelise off your meat yet? I'm just doing that now. And a little minute just for a wipe down would be lovely. Wouldn't it, Marcus? Yes. I am. Good work, Anna. Stay clean now. I've never worked on such a huge bench before in the MasterChef kitchen. I'm just feeling quite overwhelmed. Go Anna. That's it. Keep going. Well done. I've got to really push. BILLIE: My veal ribs are finished in the pressure cooker. So I put them aside for a few minutes. Come on, Billie! Then I grab the reserved braising stock and strain that into my roasting pan to reduce down to a glaze for the ribs. Then I've got my loin out of the brine. I put it into the pan, get that sealed off until it's nice and caramelised. Oh, Billie! Good caramelisation, Billie. Once it's brown, I put it into the oven. I need to cook it to medium-rare. Lovely. Then I put the kidney into the pan, fry that off and then I'll get that into the oven too. How are we doing, Billie? Are you doing good? Are you happy? Pleased? Are you in the zone? Yeah, I'm in the zone. This is looking good. OK. Well done. Well done. Great job, Billie. Come on, Billie. Come on, guys. Doing amazing. Let's go. Come on, babe. Let's go. 20 minutes. I'm really stressed. I'm running out of time and I've a lot to do still so... Well, not that much to do but just things that take time. I'm feeling slightly better because it's nearly over. I'm achieving things now. I'm ticking things off the list. Oh, beautiful, Ash. I'm starting to feel a little bit better. That's it. Good girl. Good girl. Come on, Ash. Hustle, hustle. My veal ribs are looking pretty good. I coat them in the sticky glaze. I know I've got quite a few steps ahead of me still but I'm feeling a little bit more in control now. GEORGIA: Good work, Ash. I really thought that Ashleigh had given up, but it's like she's a new person. She's so focused and she's making up for lost time. Catching up. She's catching up. Being behind doesn't mean anything. No. Ow. Hot. Tastes nice, though. AMY: Anna, do you need to get your meat out of that pot? The braised meat? Does that need to come out of the pressure cooker pot? Got it here, Ames. Does it need to come out, though? Um, yeah, any sec. SARA: Anna's ribs are braised but she still hasn't taken them out of the pressure cooker and glazed them. The charred sticky taste of that glaze is so crucial to this dish. I just really hope Anna gets to it soon, because if she doesn't, she could be in a lot of trouble. If you want to keep your MasterChef dream alive... Oh... ..you have to get this dish on a plate. 15 minutes to go. Come on, guys! Come on, Ash. Let's go, Ashleigh. Beautiful, Billie. Coming down to crunch time, Anna, you've really got to push it now. ANNA: 15 minutes to go and I still need to get my braised ribs, the fat, the loin, the kidney and the nectarines ready to plate. I don't know if I've left myself enough time to cook this kidney really, really well. The recipe has quite a few different steps to cooking it. But I just don't have the time. I just need to get it into the pan and sear it up as quickly as possible. And I still need to rest it. Oh, Anna, Anna, Anna, Anna, Anna, Anna. REYNOLD: I'm really worried for Anna, because it seems like Anna's cooking the kidney just in the pan, whereas the other girls have put it on the pan, but also into the oven. I think she's not following the recipe. So there's a risk that she might undercook it. q Oh, Anna, Anna, Anna, Anna, Anna, Anna. ANNA: I've got less than 15 minutes to go. I don't have time to put my kidney in the oven so I'm just gonna pan-fry it. I hope it's cooked medium-rare. But I've just got so many other elements to finish. BILLIE: So, once my kidney's nicely caramelised, I take it out of the oven and let it rest. Good work, Bill, it's all coming together now. Well done. Ow! Hot! Hot! It's alright, Bill. It's only pain. It's all good. I burned my hand but I'm just gonna push really hard to get every single element on the plate. You're a machine, Billie. Come on. I get on to my nectarine segments and cook them until they're nicely coloured. And then I move on to the black garlic puree. That plays a really key part in balancing the sweetness of the dish with that really strong veal flavour in the kidney. So, I blitz it up to a nice smooth puree. I need to add some salt and some oil, tasting it along the way to make sure that it's nicely well-balanced. I can feel the dish starting to come together and... ..it's...it's feeling OK at the moment. That's it. You're doing really well. GEORGIA: You're doing much better, hon. You're gonna plate this dish up. Finish some elements. ASHLEIGH: I think maybe I'm feeling a bit better because I've got complete elements, whereas before, I just felt like I had achieved nothing. I can see the end and I think I'm gonna get a dish up. Ashleigh, is it all coming together now? Um... My black garlic's done. My nectarines are ready. That's ready for the sauce to go straight in. This is looking good. It's looking good, actually. You've come a long way in an hour, Ashleigh. Good work, Ashleigh. Come on, Ash! It feels pretty good to have thought, for most of this cook, that I wasn't going to have any dish at all at the end... Ow! That's hot. ..and now that I might actually get all of the elements up. Yeah, I've surprised myself. Back in the zone. Come on. Guys, time to plate up. 10 minutes to go. Come on. (OTHERS SHOUT ENCOURAGEMENT) Hustle, girls. Come on. STEPHEN: That looks delicious, Bill. Keep going. Great work, Billie. Come on. SARA: Anna, get that meat chopped. ANNA: I'm really happy with how the loin's cooked. That looks really, really good. Perfect. Perfect. Move on. Come on. Keep pushing. But cutting my kidney, I realise it's completely undercooked. And I can't serve raw kidney. Get your kidney on the heat. Just gotta go with gut instincts and put it back into the pan. I want to give it as much time as possible to cook. If it's not perfect, it could be the thing that sends me home. ASHLEIGH: My kidney is out of the oven but it's looking pretty raw. I can't remember what this is supposed to be like. Was there colour? No colour? There was colour. I'm trying to think back to Marcus's plate and I can remember seeing the kidney cut side up. So I decide to cook the kidney for a bit longer but only on one side. That's it. Come on, Ash. Mmm. They don't take too long to cook. BILLIE: I grab my fat out of the sous-vide machine and put it straight into the hot reserved fat. Keep going. Go, go, go. Almost there, Billie. We're not gonna say it again, start plating up now. Hustle, girls. Come on. Four minutes to go. Come on. Whoo-hoo! Get everything ready for the plate, Bill. Make sure everything tastes awesome. I put all of my plating elements up one end of the bench, ready to plate. You're in good shape, Billie. Oh, no! I had my kidney fat in the pan. I've left it for too long and it's burned. Have you got any more? No. That was it? Yeah. I know how much the judges love crackling and it's disappointing to not be able to put that element up. Concentrate on what you can do. Oh, far out. Um... Move on. You've got more important things. Make it look beautiful, Bill. I get my black garlic puree, smooth that on the plate. Add my braised onions. That's looking good, Billie. I get my three types of veal - the braised rib, the loin and the kidney. Arrange that on the plate. Beautiful. That's perfect. So beautiful. Nice. Your place in this competition is at stake. Don't let this dish wear you down. Two minutes to go. (CHEERING) Billie, you've got it! You've got it! Come on. Keep pushing. Everything you've got done, put it on that plate otherwise it won't count. Where's your picture, Ash? Remember how it looked. Keep pushing right to the last drop, babe. ANNA: I need to plate the veal elements. The veal loin looks good. Your rib. Take your piece of rib. But I grab my ribs and it dawns on me... I missed a major step. I didn't glaze the ribs. The flavour's just not gonna be right. I'm starting to really panic. But there's just no time. So I'm gonna have to put them on without a glaze. Beautiful. That's beautiful, Billie. That's amazing. Come on, Billie. Whoo-hoo! This is the final hurdle. One minute to go. Come on, push. Push, push, push. (ALL SHOUT ENCOURAGEMENT) ASHLEIGH: My kidney still looks really raw. All that little hope I had before has just disappeared. Whoo! Come on, Anna! Come on, Anna! ANNA: I'm really, really worried that my kidney is under. But I'm worried about a lot of elements on this plate. That's it, Billie. Come on. Oh, the onions. I know I've taken these onions too far. So the onions pretty much are a disaster. I'm going to put them on anyway. 30 seconds! Let's go, come on. Quick hands, Anna. Let's go. Move, move, move. Smoked garlic. Loin. Braise. Come on, Anna! ANNA: The nectarines aren't charred. I haven't left myself time to do that properly. But I just get them into a pan. 10 seconds. JUDGES: Nine, eight, seven, six, five, four, ..three, two, one. That's it. Time's up. (CHEERING AND APPLAUSE) MATT: Oh, my goodness. Well done. (ASHLEIGH SPEAKS INDISTINCTLY) Don't worry. I barely got anything on the plate. BILLIE: This pressure test is the toughest cook I've had. I don't think it's ever been as high-pressure as this. But I'm really happy with what I've made. I don't think I've done enough. I've got all of the elements on the plate, but the kidney doesn't look right. Nothing looks right to me. It doesn't look our supposed to look, and I think I'm definitely going home. I feel really disappointed in my dish. I completely missed the step about glazing the rib and the kidney is undercooked. I'm just not happy. (SNIFFLES) It's so hard. I don't want to go home. q Marcus, you... That's one of the hardest pressure tests we've had... ever had in the kitchen. So many little elements, and I think that pushed them right to the limit. All three of them are incredibly courageous, and went through some serious turmoil through that test. Shall we get the first plate in? Yeah. Let's do it. BILLIE: I'm really proud of what I put on the plate today. There are a few things that I haven't worked with before or haven't done before. It's... Yeah, a really proud moment of mine. Hi. Tough gig today, huh? Yeah, that was... That was the hardest thing that I've ever done, I think. Just that pressure. Why so emotional? I guess a combination of things. I suppose, um, going up against Ash and Anna, but also just being in a pressure test and having that possibility of going home. I don't feel like I've done my best yet. Billie, what do you do? Uh, restaurant manager. So, why do you want to go into the kitchen? I want to own my own restaurant and run my own restaurant. I want to work in the kitchen, alongside chefs as well. All that tied together is, um, sort of the basis of, you know, what I want to build. OK. Billie, cross your fingers. Time for us to taste now. OK. Cheers. Thank you. Thank you. Thanks, Billie. Thanks, guys. MATT: Well, that is a fantastic looking plate of food. Absolutely. She has done a brilliant job, has Billie. The whiteness of the onion compote against the black garlic is great. Can't wait to taste. Knockout. Absolutely delicious. Wow. Yeah, really good. There's a lovely delicate hand with this. Because it's not too big, it's not... (IMITATES EXPLOSION) ..explode in your mouth, it's just beautiful and elegant. She's got a balance there, from every angle. Delicious, and my kidney, my part of the kidney, absolutely perfectly cooked. Just to that point where it's sort of a little pink in the middle, but it's just set. Well, that's interesting you say that, 'cause you aren't a kidney fan, are you? Don't like them, no. So, for you to compliment a kidney cooked by an amateur cook, that's wonderful. I mean, she's pushed herself and that's paid off. This one sets the bar, doesn't it? Well, and do you know, when I finished, I could eat another plate of that. Yeah. And when you want another plate, you know it's a good dish. She's got an amazing future. GEORGE: Let's get the next dish in. ANNA: Walking my dish up to the judges, I'm pretty proud of how I've butchered the meat and how I've cooked veal loin, but I've missed a vital step to do with the veal rib, which is to glaze it. Is that one of the hardest days you've ever had? Ever in my whole life. What's wrong with the dish? I just got... I just ran out of time in the end and sort threw the elements on and didn't have time to sort of really correct everything. Well, looking back at your resume, it's pretty amazing, you know? How many degrees? Four and a half. Four and a half? I mean, gosh. I haven't even done one. (LAUGHS) Um... I mean, it's just a plate of food. Yeah, I know. Why has it brought so much emotion out? Part of the reason I have so many degrees is 'cause I'm never satis... I've never been really happy in any that I've decided to do. I've sort of pursued careers that I think that I should be doing, or not, but it just keeps coming back to food. It's the only thing that makes me happy. Is this what you want to do now? Yeah, 100%. 100%. Our time to taste now. It's over to us. Thanks, guys. Thank you. There's some obvious issues. I mean, straight up the tuiles are quite oversized. It's got the elements on the plate and the... No, I think the only thing that it's missing is the little fat. Yeah. That kidney looks um...undercooked, is it? Can you see? Yes. Oh, yeah. It's raw. Definitely doesn't look like your dish, Marcus. No. But it doesn't disrespect your dish in terms of flavour. No. The veal taste good. The onion in the centre has a good flavour and the confit garlic is perfect texture. It's nice and soft. I think there's a good depth of flavour coming in areas. You know, I can forgive her the size of the tuile because the shape's good and the colour on it is good and the flavour's good as well. The real issue for me is the... ..is the cooking of the kidney and the fact there's no glaze on the rib. At the end of the day, she's nailed the veal loin, the rib, not glazed, dry and the kidney's undercooked. ASHLEIGH: I am feeling surprised that I have managed to actually get these elements out. There was one point I thought I was not going to have anything on the plate. 'I just hope it's enough.' Well, Ashleigh, that was a torrid cook. Yeah. How do you feel now? Now I am happy that I got something on the plate, but I'm not happy with everything that's on the plate, and I feel very different after this cook than the last pressure cook. I feel really flattened and a bit defeated. Do you still doubt yourself? Yep. Ashleigh, I've never seen a cook dig so deep as you did today. Thank you. How you got that out there, you will look back and reflect. That could be the big turning point for you. You've just been to a place you never thought you'd ever go, and you got out of it. Well done. Thank you. Ashleigh, thank you. Thank you. Well done. GARY: You know, all the elements are there. The first thing that strikes me, it's just a little clumsy. It's clumsy, it's big. GEORGE: Let's taste. I think what's happened is that Ashleigh's run out of time. She's put the kidney into the pan really hot on one side and hasn't cooked the other, and so what I've got is a raw kidney, which is pretty unpleasant. On the positives, the flavour of the sauce is delicious for me. Yeah, it's... It's incredible that she's actually got this plate of food up. Um... There are some really good points about it. I thought the sauce was delicious, the veal, it was beautifully cooked. It was tender. The garlic was tasty, the braise was not bad as well. The kidney is very much underdone. It's... It's sort of splitting my... It's a tough one. It's hard, isn't it? You're thinking of Anna's dish, aren't you, and you're kind of... You're kind of ticking off one on one side and the other. OK, that's a plus for Anna, that's a plus for Ashleigh, that's a plus for Anna, that's a negative for Ashleigh, here's another negative for Anna. It's... But there's something that I'm thinking about between Anna's and hers. This one seems a little darker. Maybe not as... I don't know whether she's pushed the trimmings a little bit too far, maybe in a braise. Well, the onions in this dish were taken further. They're a lot more... They're more like caramelised onions. The big problem for me is that kidney. It is... It puts me right off. On the flipside, I like the lightness of the sauce and I love the cooking of the veal. Some of those elements are really strong. Are they strong enough to beat Anna? Are they strong enough to keep her in the competition? That's another discussion. q You know what? MasterChef is a unique and liberating experience. It is the MasterChef bubble, and through the trials and tribulations, you form close bonds. You know, you form friendships that don't only last just here, but extend well beyond your time in the MasterChef kitchen. It's been a tough day and a stressful day and a challenge set by Marcus Wareing - a two-Michelin-star chef - a dish that really stretched you as cooks. Pushed you to your limits. And the point of that is to find out how far you can go. Marcus? Ladies, I've come halfway around the world and it was worth it. That was incredible. Wow. Emotion right from the get-go. And you know what, guys? There was even one dish in there today that I think could sit with a professional chef. And that dish belonged to you, Billie. Amazing job. It was an incredibly tough pressure test and you excelled. You were a ferocious force in the kitchen. Now is the time for everyone in the gantry and for you yourself to believe it. Well done. Thank you. Well done. Great job. Yeah, I think Marcus's great line was, as soon as he finished tasting it, he went, "I could eat that again." And that's the sign of a great dish. Well done. Thank you. Brilliant. You should be proud. I'm speechless. That's... That's... Yeah, to hear that, that's amazing. That feels really, really nice. Thanks. My pleasure. Anna, Ashleigh - it comes down to the two of you, and it comes down to the dish that you cooked today. This dish was a dish about veal. Veal cooked three ways. Anna, your veal loin was beautifully butchered and cooked... ..and your puree and compote were great. Your kidney... ..was raw. Ashleigh, your veal loin was great and your sauce was beautifully balanced. The onion compote was pushed too far... ..and like Anna, your kidney was also raw. Both cooked your loin well. You both undercooked kidney. But one of you overcooked your braise... ..and failed to glaze it. And that's why you're going home... ..Anna. I'm sorry. That's OK. I know. MARCUS: Anna... (SIGHS) It's going to hurt for 24 hours, but my advice to you is look back at an amazing experience. Dreams can come true. It's in your hands. I wish you luck. Thank you so much, Marcus. It's been incredible. It's been the best time of my life, and I can't believe it's over. I had so much... (CHOKES) ..so much more to do, but... ..it's definitely... ..cemented my desire to work in food - 100%. And I've made amazing friends, so nothing lost. GEORGE: Look at it all as a positive. We think about that panna cotta back in the auditions... Absolutely delicious! Top three in Hayden's invention test - roast pork belly with mash. (CRACKLING CRUNCHES LOUDLY) (LAUGHS) Hallelujah. So, a lot of positives. And you should be so proud. Now go out there and make it happen. Thank you so much, Anna. All the best. Thanks. My time in the competition has ended sooner than I would have liked, but at least I can go with my head held high, because I lost to two brilliant cooks in a really, really hard challenge. SARA: You're going to kill it out there. Bye, everyone. (CHEERING AND APPLAUSE) This whole MasterChef experience has just taught me that I just love food. I want to be involved in it more. I just want to be... I want to be cooking it. MasterChef, it's just been the best experience of my life. ANNOUNCER: Next time, immunity is back on the line. You're here today for one thing. But if they want the pin, first, they have to plate. You only have four minutes. You've got to be kidding me. Whoever serves up the best-looking dish, wins. That was crazy. To take on an industry powerhouse. MATT: Nick Holloway. I wouldn't want to go up against him. NICK: Oh yeah. Nick's on top of his game... Flavour town in there. ..but so is his competition. That is a yummy dish. It doesn't get any closer than this. 10. 9. 9. Another 10 out of 10. Oh God! Able 2015