ANNOUNCER: Previously on MasterChef Australia, the return of the power apron amped up the stakes... Power apron means everything. ..and inspired some of the year's best cooking. Absolutely spectacular. MATT: Oh, yeah! Reynold delivered the dish of the day... Reynold, gold looks good on you. ..with Matthew, Jamie and Stephen in the bottom three. Tonight, it's an elimination pressure test... GEORGE: Time to fire up now. ..with a wicked twist. Today you're on your own. I'm really nervous. No guest chef. No recipe. It's not quite right, is it? No excuses. Where's the magic? They need to give the humble roast... Come on! I'm running out of time. ..a MasterChef makeover. Beautiful plate of food. Roast chicken you can eat with a spoon. The cook who falls short 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. # Captions were made possible with funding from NZ On Air. Able 2016 I'm feeling really nervous going into my first pressure test today. I've seen them all from the gantry and they don't look like fun. They are really difficult recipes, lots of elements, lots of processes, and not enough time. So to prepare myself mentally, I've been practicing and studying really difficult recipes, just to get myself into a positive frame of mind so that I can cook well. STEPHEN: I'm really worried about today. Are you? Yeah. The thing that worries me the most is, how much you need to multi-task and have everything going at the same time. JAMIE: I've got that advantage that I've been in a pressure test before, where the other two guys haven't. You know, it's just managing the time and being clean. They don't call it a pressure test for nothing, do they? BOTH: No. I'm going in with that mind frame that I've got a bit of an advantage. Hopefully that will see me over the line. STEPHEN: I know I've not had the best cooks recently, but I'm just trying to stay positive. If I've got a recipe, I'll back myself 100%. Let's do it. Let's go. May the best man win. Yeah. Good luck. Good luck, Jamie. Best of luck. (CONTESTANTS CHEER AND APPLAUD) Walking into the MasterChef kitchen I see two cloches behind the judges and immediately the hairs on the back of my neck stand up. There's something completely different about this pressure test. Good morning. A bit of a spring in your step. You must be feeling that. That little pulse of energy surging through the veins of the MasterChef kitchen. It IS power apron week. It feels good, doesn't it? And congratulations, Reynold, because you are the current holder of the power apron. You along with Billie, Jessie and Sara are in that guaranteed immunity tomorrow. And while you're not cooking today, you have the power to change the game. Stephen, Matthew, Jamie, you're in today's pressure test. And you know how serious it is - one of you is going home. There's two ways of approaching a pressure test. You can let it scare you... ..or you can fire up! And, boys, it's time to fire up now. Normally at this point you have to endure a long introduction about a top chef that's designed to put some fear into your souls. But this is power apron week and things are very different and fear comes in a very different form. Today, there is no top chef. There is no recipe. Today, you're on your own. That's really scary. <BLEEP> that. Far out. MATTHEW: The judges have thrown a real curve ball and all of my recipe preparation has flown straight out of the window. Today we want you to prepare a dish that is synonymous with home cooking in Australia. Something that is dear to so many of our hearts and our homes. Something that has achieved almost mythical status as the most comforting of all meals. CONTESTANTS: Roasts. What we want is a fine dining take on the roast. We want you to keep that sense of comfort, but we want you to MasterChef it up. SARA: How often do you have something better than the original? The prospect of having to reinvent and re-create something as good as the Sunday roast is not easy at all. So, right, Reynold, power apron time. You get to choose what they cook. REYNOLD: Just a couple of weeks ago we all got together and made roast chicken back at the house. So I know this is something that all three of them can cook well. I guess I'll go with the chicken. You're gonna have two hours. We want three individual plates of food. You must at least have three sides to your roast. And one of those sides must include potatoes. What would a roast be without potatoes? Now, everything you need it's in the pantry. It's simple. Make our mouths water. Do that, you'll be safe. Don't do that, you'll definitely be going home. Now, you three, you ready to cook? ALL: Yes, George! Your time starts...now. (CONTESTANTS CHEER AND APPLAUD) JAMIE: Which protein to pick? (LAUGHS) A Sunday roast to me is all about perfectly cooked chicken breast and a really beautiful gravy. I'm gonna have to MasterChef this up, so today I'm cooking roast chicken with fondant potatoes, braised celery and a chicken jus. I think it's a fantastic challenge. I like the fact, number one, that we haven't got a top chef coming in, 'cause it's exactly what they thought would happen, they were gonna get a recipe. And now it really is gonna show the kind of cooks these three boys are. Don't you think? 100%. Not easy to make something really special out of a roast chicken. Show us that a roast chook can be more than just a delicious cliche. This is a familiar area, but that makes it hard. It means you can't trip up. You can't make a misstep, because the other two cooks will overtake you. Absolutely. (APPLAUSE) WOMAN: Go, Matty. Go, Jamie. Come on, Stephen. JESSIE: Whoever wins has to make this for Sunday lunch. (MATT LAUGHS) So it's a double win. That sounds awfully harsh. (LAUGHTER) I have fond memories of cooking roasts for my family. EMILY: That's really nice, Dad. (LAUGHS) I'm really drawing inspiration from those memories for today's dish. The judges didn't want a classic roast. So this is gonna be a tough challenge. I need to make sure this dish looks like it's come out of a restaurant, but still has the essence of a roast chicken. So, today I'm making a stuffed chicken roulade with macadamia and honey. A pumpkin puree, caramelised onions, pommes dauphine, and a chicken jus. Doing a roulade allows me to kill two birds with one stone, so to speak. It's a much more refined way of presenting the chicken and it takes much less time to cook, so it give me more time to focus on those side dishes and the sauce. SARA: Make sure those gravies are beautiful, boys. That's the best bit. The secret to a good sauce is to really get a lot of flavour in there. Lot of caramelisation of the bones and the vegetables. And then just allow it to reduce over a long period of time to really intensify that flavour. You know, the thing that got me in trouble yesterday was, obviously, just trying to overthink things way too much. You need to be realistic about what you can do in an hour. And remember, one thing done perfectly can see you at the top of the pile. Yeah. I need to keep things simple. Focus on three side elements done really well with the chicken, and that's what's going to get me through today. STEPHEN: The first job I've got to do is just break down the chicken and then get the basis of the jus on the go. The sauce today is really important to get right and I don't want it to taste of anything else but chicken. Yuuum. Stephen's got his sauce on straightaway and the smell is beautiful. He's definitely on the right track. And, yeah, everyone's mouths are watering. Today I've not got the safety net of a recipe to fall back on. So, you know, the pressure's on now. I'm feeling the nerves, but, you've got to harness the nervous energy and use it to your advantage. So that's what I'm gonna try and do today. JAMIE: I've got a lot of experience with roasts. I've cooked lots of them over the years and I'm confident I can put up a tasty dish with that wow factor. I'm gonna do the breasts on the crown, I'm gonna prep up the drumstick nicely and roast that. And my three sides are gonna be poached carrot, sweet potato fries and roast potatoes. I think you've gotta have potatoes with a roast. Rather than just doing a typical gravy, I've got a bit of an idea to do a roast garlic bread sauce. It's got bags of flavour. The sauce is what's hopefully gonna take me over the line here. It's really, really nice. It's really important that my dish is beautifully presented at the end, so I'm gonna focus on butchering my chicken really precisely. And hopefully that'll help raise it up to a MasterChef-quality roast. MATTHEW: I've really got to start working on my three vegetable elements. I've decided to do a pumpkin puree, so I need to get that pumpkin into the oven and roast it up to get some flavour into it now. Roast pumpkin is a classic with any sort of roast dish. But turning it into a puree I think will give it a little bit more complexity. WOMAN: Smells good already. Now I need to start making the stuffing for this roulade. For the stuffing mixture I've got the macadamias, which I chop up finely. I've cooked the shallots and I'm adding some thyme, but I want a little bit of sweetness in there as well and I think honey and thyme will work really nicely. I want to make sure that I'm making good decisions that impresses the judges and hopefully it keeps me in the competition. STEPHEN: I've had a bit of a disaster in the last couple of cooks with undercooking meat. The only thing that would save you from wearing black is if all of that tasted like heaven... ..and it doesn't. Bit moo-ey, isn't it? Is that a bit under? Yeah. That affected me quite considerably. It really sort of knocked my confidence. But I've put on the bravest face that you can possibly muster because I want to prove to the judges that I can cook meat perfectly. Today I'm making a flavoured butter just to stuff underneath the skin of the chicken. When you get a chicken breast sometimes it can be quite dry, so the butter's just gonna baste it as it's cooking. So it's got some bacon, some paprika, some salt, some pepper, lots of garlic, some lemon zest. I'm just trying to pack as much flavour into the chicken breast as possible. BILLIE: Stephen's flavoured butter is a really delicious idea. As it melts, it will keep the breast really nice and moist. But using that much butter is risky because it won't allow the skin to crisp up in the oven. I know the judges really love crispy chicken skin, so I hope Stephen has thought about another way of including that in his dish. We love a little bit of MasterChef magic in this kitchen, and we're waiting for something spectacular. Come on, guys. 90 minutes to go. Go, guys. Smells amazing, guys. Keep pushing. JESSIE: It's 90 minutes to go and no-one's got their chicken in yet. And I'm particularly worried about Jamie. Because he's got two pretty big chickens that he wants to roast almost whole and it's gonna take about 90 minutes to cook those nicely. JAMIE: I'm half an hour in and I'm feeling pretty good. I've got the chickens prepped and I just need to get the chicken in the oven. Hello. Wow. 30 minutes in. How you going? I'm going alright, I think. I'm gonna roast the breast on the crown, so you'll get a nice slice of beautifully cooked breast. Yep. You'll each get a drumstick, which will also be roasted. I'm doing a garlic bread sauce and some roast potatoes. Where's the magic? Having Gary and George question, "Where's the magic?" has certainly thrown me. We don't want to see a traditional roast chicken dish. No. We want you to respect tradition, but bring it up to speed. You've got to extend the MasterChef brain a little and go, "What's gonna make this roast really special?" I'm feeling incredibly stressed at this stage. My heart's going a million miles an hour. I tell you what, you chewed up a lot of time fiddling around with a chook. I just feel in deep water. I've wasted a lot of time on the chicken. I know I'm going to get eliminated if I don't do something very quickly to save myself. . Where's the magic? JAMIE: I definitely think the judges are right. What I've got isn't gonna cut it. WOMAN: You can do it, Jamie. WOMAN: Stay focused, babe. I need to change up now. WOMAN: Jamie, what's your new plan? I'm gonna do crumbed, rolled, chicken breast. Yep. Stuffed with herbs. Yep. I know that the chicken roulade is gonna take about half an hour to an hour. I've got 90 minutes left to complete a really good dish. I wanna focus on the garlic bread sauce. The bread sauce is really important to me, because I love bread. I dream of opening my own sandwich shop that focuses on putting restaurant-quality food between two slices of bread. This garlic bread sauce turns something simple like bread into a fantastic sauce. And I really hope it gives the judges the magic they've asked for. I wanna make my own breadcrumb. Once it's toasted, it won't take long to put the sauce together. JESSICA: We've had that bread sauce before. He's made it for us for dinner in the house, and it's absolutely delicious. So as long as he gets all the other elements together on the plate, I'm sure it'll tie it all together. MATTHEW: The stuffing for the roulade is looking good, the pumpkin's in the oven roasting away. I need to get these potatoes going. We have to feature potato as one of our sides and I really want to do something a little bit different. Matthew. How's it going? What are the bits we're gonna be looking for we go, "Oh, wow, Matthew, well done"? Obviously, I think the pomme-s dauphine, if they're cooked well... Pommes. Pommes. Pommes. Yeah, I rely on my daughter to teach me French at home. That's alright. Made it before? Yes. It's mashed potato, choux pastry, little bit of kaiserfleisch in there. So crispy potatoes, light, delicious. Not eggy. I love 'em. If they're done well, they're really delicious. Yeah, good. Yes. And you don't wanna go home, do you? No. I'm really happy that the judges like my idea for the pommes dauphine. But that adds a lot of pressure. If my pommes dauphine don't meet their expectations, I'm going home. STEPHEN: In today's dish we need to use a potato element. And just to sort of zhuzh it up a little bit, instead of just having clumps of potato I'm gonna use an apple corer so you've got nice batons. That'll help with the presentation and just MasterChef it up a little bit. I like those. I like them. Haven't seen them in years. Great idea. How are you cooking them? Almost like a potato fondant in duck fat. Love it. Fantastic. Yeah, great. OK, so what's the rest of the dish? I'm roasting the chicken breast on the crown. That's stuffed with a flavoured butter. What's all over it? Just butter and bacon. I'm just gonna let it drizzle all over the top. So you've jammed it under the skin? Jammed it under the skin. It's just gonna melt away, though, and give flavour through the breast. Have you thought about how you're gonna plate it up? A little bit, so... Here, here's the thing. Make it more than a little bit, 'cause you've got to think about it. 'Cause at the moment you've got bits that I can't visualise on a plate. Tie it together? Yes. I presume you don't want to go home. I do not want to go home. You gonna show us some fight? 100%. WOMAN: Good work, Steve. I've been through the ringer with eliminations and pressure tests recently. It knocks your confidence massively. What about your chicken, Steve? You've got an hour and 15. Do you want to put your chicken in now? Good plan. Good plan. It's gotta rest as well. Even though the judges are happy with my ideas, I'm so scared of failure I'm second-guessing myself. I need to get my head in the game, 'cause if I don't, I'm gonna be in trouble. It's about making your roast dinner a winner. One hour down, one hour to go. Come on. Come on, get moving. (SIZZLES) JAMIE: One hour's gone and I've got a better picture in my head of what I'm doing. I've got the bread sauce kind of half done, I've got the jus going nicely. JESSIE: Jamie, when's your chicken going in? When are you gonna cook 'em? Oh, they only need, like, 35 minutes. I know what I'm doing with the chicken. The breasts are there ready to go. My potatoes are probably my biggest concern at this point. I know that the potatoes are gonna take quite a while to roast properly so I just wanna parboil them, get them a little bit soft in the middle. To make the potatoes really crispy on the outside, I'm gonna coat them in duck fat. I know the judges love a good crispy element to a dish. So I've got to make sure that these potatoes are golden and crunchy on the outside. For most people, it's almost more important than the protein, a really good roast potato. Yeah, I know that. And you know you've got to nail that part of the dish, 'cause that's part of the magic. Yeah. We've gotta have three trimmings and one of them has to be potato. But I'm against the clock here, I need to hurry. I've just gotta get 'em in the oven and pray, because I don't know if 50 minutes is enough time. MATTHEW: It's time to move on to that chicken roulade. Matt, do you want to lay out a cling film? Yeah, it's probably not a bad idea. Obviously why you're up there and I'm down here, mate. WOMAN: Up here's for thinking. Down there's for cooking. Thanks, guys. I know I need to have that cooked well. I can't serve raw chicken to the judges, so it's important that I get it into the sous-vide machine to cook straightaway. JESSIE: Matty, are you gonna pan-fry them at the end? Yeah. Yum. Smells good. I need to move on to the potato element of the dish. Gary and George are really excited about the idea of the pommes dauphine, so I really have to nail it. That means getting the ratio of potato to choux pastry just right. So that's your choux pastry? Choux pastry... Have you put enough egg in? I've got three eggs in there. You know what I always look for when I'm making choux pastry is shiny in the fold, alright? The choux pastry's important for this pommes dauphine just to help bind that potato together and allow it to fry well. Yeah, so, chicka, chicka, chicka... Too much choux pastry will make it too stodgy. But I'm a little bit concerned, if I add too much potato I know they're not going to hold together well when I fry them and they'll all fall apart. So I do a couple of test ones to make sure that the mixture's right. It's not quite right, is it? I don't think he likes it. I need to figure out what the problem is. We have to feature potato as one of our sides. If I don't get this element right, the pommes dauphine is going to be a disaster. . MATTHEW: Today's pressure test, we have to put our twist on a roast chicken. We have to put up three sides, one of those sides has to be potato, and the worst dish today is going home. REYNOLD: Come on, Matt. Come on, Matt. I've done a test of the pommes dauphine and it's just not right. I need to fix this problem fast. Do you actually know what quantity of choux goes into the potato? I think it should be about half/half. Do you think? I need to refine this choux and potato mix and do a few more tests. Hopefully I can save this. It really doesn't get harder than a recipe-less pressure test. 45 minutes to go! (CONTESTANTS CHEER AND APPLAUD) Go, Jamie. 47, so... Back in. Gentlemen, how are our three contestants going? I think the strongest one of the bunch is Matthew. I like the sound of his dish. He's doing a pommes dauphine, which is like a fried potato with choux pastry. Which I think is gonna be lovely if he nails it. It's just whether or not he can pull it together and put it on a plate. Stephen at the back, he's on the start of something really delicious. And he's literally put butter and bacon all over the chicken, so you're gonna get the most flavourful chicken breast. And if he can cook that perfectly - yum. How about Jamie? He's doing some sort of roulade. I think he's on something there. He's making a bread sauce - great idea. And he's putting garlic in it - great idea. He's got the right elements going together, it's just whether or not he can concentrate on the flavourful bits of the dish. JAMIE: I've got about 40 minutes to go and I'm totally frantic. I've gotta get my chicken in the oven really quickly, or else I'm stuffed. WOMAN: Are you poaching the chicken? Nah. You're gonna roast them. Yeah. Alright, nice. Come on, hustle. I've somehow left this to the last minute. I know I need pretty much 30 minutes in the oven for them to cook properly. I'm pushing it. This is a roast chicken pressure test. It's very important that the chicken's cooked well, so I'm praying it's not too late. WOMAN: Move those hands, Jamie. STEPHEN: A Sunday roast to me is all about perfectly cooked chicken breast. So I'm watching my chicken really closely because I need to get this right. Roast that chicken. My chicken's in the oven. I now need to get onto making the other elements. Stephen, give me a bit of your roast history. Every Sunday of my life till I moved out of home. My mum's a really good home cook. How are you gonna pay respect to that memory? I don't want to mess around with the essence of the roast chicken. Sure. How I wanna MasterChef it up is the sides. I think the braised celery sticks will be quite interesting. Actually, I might braise them in that... Yeah, thank you. To braise my celery, I'm going to caramelise it first. Almost treating it like you treat a piece of meat. I'm frying it off with butter and garlic and thyme and just trying to get as much flavour in as possible. And then I'm using the chicken stock that I've made to braise the celery. The celery sticks are important to me because it sort of shows who I am as a cook. I'm the community garden guy. I'm passionate about growing my own produce. I love celery personally. Usually celery is just shoved into a stock pot, where now it's being showcased as a vegetable within its own right. And I just wanna celebrate it, really. I'm really pleased with my celery sticks. I just hope that when I pull this chicken out of the oven it's perfect too. Right, you three, just listen up. Remember, you've got to plate up three dishes, and you only have 30 minutes to go. Come on. (CONTESTANTS SHOUT ENCOURAGEMENT) ROSE: Matthew seems to be going really well. He's really calm, he's really controlled, he's pacing himself. He doesn't seem frantic. I think he's doing really well. MATTHEW: I'm in a pretty good place right now. My pumpkin puree's done, I've caramelised some onion, my sauce tastes amazing and the chicken's just about ready to come out of the sous-vide. The only thing that's still troubling me are these pommes dauphine. Well, did you retest? Haven't retested it yet. Oh, come on, this is... You know what? If you don't get this potato right, this is a game changer. The potato has to be right. The potato has to be on the plate, so I've gotta get them right, otherwise it's a one-way ticket home, and I'm not gonna let that happen. JAMIE: 20 minutes to go and I'm definitely feeling the pressure. The chicken roulade is in the oven. Hopefully it will cook in time. Jamie, don't forget your sweet potato chips. I'm totally frantic now, just going hell for leather. Trying to do a million things at once. I've got the sweet potato fries on, I've finished my jus. And to finish off my garlic bread sauce I grab my toasted breadcrumbs and my garlic. Add some butter and some milk. Hopefully that will be a very nice addition to a roast chicken. Not a second to waste. 15 minutes to go! 15 minutes! Come on, guys! WOMAN: Is your chicken looking good? STEPHEN: 15 minutes to go and it's the moment of truth. The chicken feels done, time is running out and I need to get these breasts taken off the crown, and I am nervous - I am really nervous. I want it to be perfect, and I can feel the knife shaking. I can see that the chicken's slightly under. WOMAN: How is it, Stephen? It's just a little bit on the under side. Oh, God. Yeah, it's a nightmare. Not undercooked meat again! 1 WOMAN: How is it, Stephen? It's just a little bit on the under side. The key to this roast dinner was to have the perfect chicken breast, and unfortunately I'm running out of time to be able to execute that properly. Serving undercooked chicken - that's a bit of a cardinal sin in MasterChef. If I get that in a hot pan, crank the temperature a little bit, I'm hoping it's gonna cook in time. But I need to be careful that I don't leave them too long, otherwise I'll overcook the chicken. MATTHEW: With 10 minutes to go, I take the roulades out of the sous-vide machine. As always, time is ticking away faster than you would hope. But I think I'm on track. I've got to fry off my chicken, cook my pommes dauphine and just plate everything up, so I'm nearly there. I think I've got this pommes dauphine working. My chicken's looking good. I've just got to finish it off in the pan. I really want beautiful round circles of roulade. Presentation has been something that hasn't been a strength of mine in the past. I'm really happy with the way the roulade looks. The chicken's nice and moist and the honey, macadamia and thyme stuffing looks beautiful through the middle. JAMIE: There's less than 10 minutes to go. I'm starting to stress out pretty hard. My roulade's nowhere near done yet. I've got no choice - I've gotta finish it off in the fryer. BILLIE: Jamie, is that the right decision? Hmm? Do you not want to shallow-fry it with some butter and baste it? Nah, frying's good. No? Alright. I'm really worried about Jamie deep-frying his chicken. He's only used the breast, which doesn't have a lot of fat to protect it. So there's a big risk that he's gonna dry it out in the hot oil. WOMAN: Come on, Stephen! Get it out! STEPHEN: I've had to put the chicken breasts back into the pan because they were slightly under. I slice through the breast... ..they're cooked absolutely perfect. Come on, Steve. You can do it, Steve. Whoo! I just need to finish the sauce. Beautiful. I'm running out of time and I'm trying to get this sauce perfect. There's a lot of things that I need to get right in this sauce to make sure it's balanced correctly. The only thing that concerns me - it's really buttery. And really greasy. Just because it's all the butter. It tastes good, it's packed full of flavour, but because I've used the juices from the chicken pan with all that butter, it's actually given it a bit of a greasy mouth feel. Do you reckon strain it through muslin? Yep. Strain it, get it in the copper pot. I just hope that it's not too fatty. At this point, it's all about plating up! If you're not plating up now, you're in trouble. Three plates of food, three minutes to go! Come on. (ALL SHOUT ENCOURAGEMENT) Let's go, guys! My potatoes are still lacking a bit of colour and crunch, so I'm gonna leave them in the oven till the very last moment. Come on, guys! Go! Go, go, go, go! Come on, Stephen! (ALL SHOUT ENCOURAGEMENT) 90 seconds! Come on! Come on, Stephen! Don't overdo it! There's less than two minutes to go and I'm still slicing chicken. What was the time? What's my time? Having to put the undercooked breasts back on the heat has meant that I've run out of time to crisp the skin up separately. I just hope that doesn't cost me in the tasting. Bring us the roast with the most or else you're toast! 30 seconds to go! Jamie, what about your potatoes? Where are your potatoes? What a brilliant cook this is! 10 seconds to go! ALL: Nine, eight, seven, six, five, four, three, two, one. That's it! Time's up, boys! Time's up. I look down at the plates and I'm really happy with what I've done. A little bit concerned about the pommes dauphine, but hopefully what I've put up here is enough to keep me in the competition for another day. It was a tough cook, but I'm happy with it. It's not perfect, but it is packed full of flavour. It looks pretty and, you know, that's unusual for me. Time's up. I look at my dish and my heart just sinks. I think my chicken's overcooked. . It gets to this point in the competition where I actually start just willing them... ..willing them to put up a great dish. Don't you think? Yeah. You know what's also interesting is they're all sort of at that point right now in the competition where they're about to turn that corner, you know? And that's... It's a shame to see them in this situation. Yeah, it is. But that's just the way it is. Let's get the first dish in. JAMIE: Walking my dish up to the judges, I'm definitely not happy with the chicken. I know that it's overcooked. Thank you. I'm hoping that with lots of elements, lots of textures, lots of strong flavours, I've done enough just to scrape through. Jamie, we really think you're turning that corner where you can start to see a little bit of light. Yeah, I do feel like I've turned the corner and I'm thinking clearer about, you know, combinations of food. I've taken on absolutely everything you've said and I really believe that I'm one of the hardest-working people in the house. Eventually, Jamie, regardless of result, that will pay off. Thanks, Jamie. Thanks a lot. Oh, sauce. I think you should do them all. I think it's an integral part of our dish. Bread sauce over the potatoes. Wow. Great. Jamie, just have a look at those three plates and realise how far you've come. Yeah. That is a long way. It's a lot of hard work, but, gee, it pays off when you work, doesn't it? Yeah, I think so. I am happy with the elements on the dish. Um, so I hope you guys like it. GEORGE: Thanks, Jamie. Are you happy with the consistency across the three, George? Yeah. Yeah, I think he's done... He's done a good job. Yeah, he's done a good job. You know, consistency's good. Right, let's taste. Um...my chicken's actually overcooked. A bit dry. Yeah. For me, those potatoes... they don't have a fragrance and a toastiness that I want with a great roast potato. Absolutely. As for the rest of the dish, I actually really like. I like the freshness of the parsley in the filling. And my chicken - compared to yours, George - is pretty smooth and pretty good. The sort of outside bit of the chicken, I know my son would love that bit and he'd be picking at it. The sauce that he's put on there is beautiful. So he's got some good flavours going on there. Time to get the next dish in. Yeah. MATTHEW: I'm really happy with this dish. The roulade looks golden and roasty, the pumpkin puree is delicious. I just hope I've got the balance of the pommes dauphine right. Thank you. Matthew, yesterday you overreached yourself. Mm. Today... I tried to be a lot more restrained. I think the last few weeks I've really improved, and I've been working hard, practising and, you know, I'm happy with what I've done. Thank you, mate. Thank you. Thank you, mate. Great consistency across the board, I think. He's done a fantastic job, and we were concerned about his plating up and I think he's done a beautiful job. A beautiful plate of food. For me, it sings, "Roast chicken." Crispy things get me excited. Sauce gets me excited. It is a little small for me. It better be flavour-plus, that's all I can say. Well, let's find out. Oi. Is there any gravy left? Ooh. Matt Preston, roast chicken? Better than roast chicken - roast chicken you can eat with a spoon. Yeah. Genius. That is absolutely smashing. The sauce is just... wonderfully complex. Super-meaty. Chicken's cooked perfectly and the little pommes dauphine, they're crispy, they're light and they're very moreish. A huge amount of positives. You know what? For me, I love those macadamia nuts. And they give you this lovely sort of squeaky crunch and they're delicious. How good's the puree? The puree's yum. Fantastic. And he roasted the pumpkin first and then pureed it. I think it just gives it that real intense sweetness and still reminds you of a roast chicken dinner. And a real mark of how far Matthew's come. Right. I mean, not only in terms of flavour but in terms of plating. I think he's done a great job. Oh, well, there you go - let's get the next dish in. STEPHEN: I know that there's some mistakes in the dish. Obviously the chicken skin is an issue, but I know that the chicken's cooked perfectly, so I'm hoping that's gonna be enough to carry me through. Stephen, only seems like a few days ago that you were sitting there in a black apron. How does that feel? Uh...yeah, not the best, to be honest with you, to be back here so soon. I was hoping to avoid this situation, but... Do you think you've done enough to stay in the competition today? I hope so. You know, I'm quietly pleased with the dish. I mean, it's not perfect. There's things I would change, like every time I cook, but it's got the essence of a roast dinner there. It's all in the taste, isn't it? It's all in the taste, yeah. Thank you. Cheers, Stephen. Look, I'll tell you what, the concerns I've got in terms of consistency. The chicken, I'm missing some skin off mine. How's yours, Gary? Yeah. No, this is, um... Yeah. It's a bit flabby, too. It's not super-crispy. The chicken breast isn't overcooked. Mine's cooked really well, it's beautiful. And I taste loads of bacon, which is yummy. But the skin's an obvious issue. It's like an elastic band. It's like rubbery skin on pork. It's a missed opportunity. It's kind of one of those crimes. Look, there are some obvious mistakes in here, but there's also a lot of things that I like about it. I love the braised celery. The celery is delicious. It has loads of flavours. I think he's stock-cooked it, and it's just soft and breaking down and really, really good. But I certainly don't like the amount of fat in that sauce. I think Mum's roast dinner, but... ..not as good. You know what I'm most pleased about? Matthew put up a beautiful dish and I polished the plate, I love it, so it takes him off the table, as far as I'm concerned - he's safe. So, as usual, it comes down to two dishes that have both positives and negatives. Mm. And I like elements on both. (WHIMPERS) You know what? I've got a feeling we're gonna have a row about this one, because I don't think... What - as clear-cut as you think it is? I think Stephen's missed the mark more widely than Jamie. For me, Jamie got the essence of a roast. Gee, I'm surprised, because I like the braised celery on Stephen's dish, and I like the fact that he cooked that chicken breast beautifully, even though the skin, you know, was pale. You know, I liked it, I thought they were good. Well, I know where my vote sits. Let's get them in, have a chat, reveal the result. OK. STEPHEN: Best of luck, boys. Battle of the blokes today, and we call it a pressure test for a reason. You boys worked really, really hard. At the end of today, obviously, somebody's going home, and that's never a pleasant thing for us to do. Your challenge today was about taking the classic family roast and giving it the MasterChef treatment. One dish ticked all the boxes. Perfectly cooked chicken, super-meaty complex sauce and three sides that were perfect. That dish belonged to... ..Matthew. Well done, mate. Thanks, mate. Thank you. We could feel that that safety really meant something to you then. You know, I was... close to being eliminated and I came into today's cook off the back of a disaster and I just wanted to put a dish on the plate that I was happy with and hope that it was enough that you guys would be happy with as well. So I'm just relieved that I've redeemed myself from yesterday and that I get another opportunity to go on. Well done. Congratulations. Thank you. Well done, mate. Thanks, guys. It comes down to both of you - Jamie, Stephen - and the dish that you cooked today. Jamie, good technique in your chicken roulade and delicious, meaty gravy. But your potatoes, no flair, and my chicken overcooked. Stephen, cooking of the chicken was excellent, braised celery, delicious, and your sauce, jam-packed full of flavour. But it was spoilt by too much fat, that sauce. Skin on the chicken, it lacked that golden colour - that colour that we look for in a roast chicken. In the end, it was lineball. It was that close. Matt preferred your dish, Jamie. Gary preferred your dish, Stephen. And for me, the dish that saves their maker is the one with the best-cooked chicken... ..and that dish is yours, Stephen. You're safe. Jamie, sorry, you're going home. It was about three plates of food, at the end of the day, and unfortunately, Jamie, I got the overcooked chicken. Mate, it was so close. Jamie, how do you feel? Yeah, I'm just disappointed. You know... ..I sensed that I had issues with my chicken, I should have covered it or wrapped it up when I was cooking it, to keep it moist. Matt preferred your dish, Jamie. Gary preferred your dish, Stephen. And for me, the dish that saves their maker is the one with the best-cooked chicken... ..and that dish is yours, Stephen. You're safe. Jamie, sorry, you're going home. It was about three plates of food, at the end of the day, and unfortunately, Jamie, I got the overcooked chicken. Mate, it was so close. Jamie, how do you feel? Yeah, I'm just disappointed. You know... ..I sensed that I had issues with my chicken, I should have covered it or wrapped it up when I was cooking it, to keep it moist. Mm. Yeah. The hard work didn't pay off this time. You know what, though? You've got to look at the positives. If you look at the Thai challenge, you left us with that little flavour of mandarin on the scallops - it was inspired, it was beautiful. I really like the use of mandarin there. Well done. And the tostaditas in Hayden's invention test. They do look good, don't they? They look great. Yeah. Mm-hm. Beautiful. Really nice dish. Something that you should remember is the fact that you captained your team to victory in the Mexican challenge. Green team, you made $6,084.15! (GREEN TEAM CHEERS) You've started a journey - you've found your way a good way down the MasterChef road, so it's just the start, if you choose, of a new and bright career, alright? And the sandwich idea's a cracking one, and you know what you've got to do to get the right experience and to open that first business, and we look forward to it. Cool. Jamie, now time to say goodbye. Thanks very much. See you, Jamie. Thank you. Thanks, guys. See ya, chaps! (LAUGHS) Man hugs at a distance. I love man hugs at a distance. Good luck, Jamie. Thanks. It's been a pleasure to meet you guys. Thanks very much for your advice. Stay in touch. We'll find out what you're doing. Great. Cheers. See ya later. Good luck. Bad luck, Jamie. Keep pushing, guys. Do well. Don't give up, Jamie. I won't. I won't. Don't give up. See ya. Yeah, the food dream's absolutely real and I know I've got what it takes to make it happen. I've got the hunger for this industry. I need to keep up the momentum with the cooking and chase just every opportunity that comes. ANNOUNCER: Next time, it's guaranteed immunity as power apron week ramps right up. At the end of today, one of you will be wearing that pin on that power apron. It's massive. This is a world-class challenge. I'm, like, how fast can I run? But only a true all-rounder can win. It feels like I'm drowning. It's double or nothing. Oh, wow. Super delicious. And for one of our cooks, it WILL be a game changer. 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