ANNOUNCER: Previously on MasterChef Australia ` a blind taste test... I'm freaking out. I don't even know if this is food. ...fired up the competition. (SHRIEKS) (SMOKE ALARM BEEPS) But when John overthought his dish,... See, he's tried too hard. ...his MasterChef journey was over. I've had an amazing experience. (APPLAUSE) Good luck, everyone. Tonight,... Heston Blumenthal! (ALL CHEER EXCITEDLY) ...he's back. Oh! Ecstatic. But are they ready for this? ROSE: Whoa! That is what I want you guys to do. Get cracking! Let's move! With Heston in the house,... Good luck! Thanks, Heston. ...everyone is out to impress. It just all works on every single level. I think you've kind of nailed it. But push too hard, and the next stop... Not too much pressure. I just won't. I don't even think I'll get one element on the plate. ...is elimination. (TEARFULLY) I've bitten off way more than I can chew. # 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. # Burning up in my heart # like a flame, # like a brighter shooting star. # Supertext Captions by Red Bee Media Australia redbeemedia.com.au Captions were made possible with funding from NZ On Air. Able 2015 AMY: Straight into it. ROSE: # Mystery box! # (MATTHEW LAUGHS) WOMAN: Yo! It feels great to be here this week, especially after being saved by Ashleigh last week, so I'm just thanking my lucky stars that I'm walking back into the kitchen. You'd better be excited, cos it's a brand-new week in the MasterChef kitchen, and it's gonna be a big week. Because by the end of this week, we will have our top 10 for 2015. SEVERAL: Yes! It's what you call a benchmark. And if that's not something worth fighting for, I don't know what is. SARA: I'm one position away from being top 10 of MasterChef series seven, and I honestly didn't think I'd get this far, so I'm... Oh! Ecstatic. I'm sure for many of you the top 10 was the benchmark, the bit that you wanted to get to. But then the game changes, doesn't it? And now you just want to win. This competition ain't for the faint-hearted. It's physically demanding, mentally demanding and emotionally exhausting. We feel for you, but... you need to get used to it. It only gets tougher. It's gonna get harder, tougher, faster, better. But there are rewards, and today, you're all gonna remember for the rest of your lives. Someone's coming. (LAUGHS) Someone's coming. We like to walk through those doors chefs from Melbourne. Because it's where we're from, it's where we film. And that's no different today. We've gone out and found a Melbourne chef who's gonna push you. But not ANY Melbourne chef. Some cooks are good. Some cooks are great. Some are legends. Only the very few can be classed amongst the immortals. What's going on? The chef that is about to walk through that door is one of those immortals. (GIGGLES) If you want someone to feed you... an edible house,... egg-and-bacon ice cream... Oh yes! (ALL LAUGH, EXCLAIM) ...or perhaps a sorbet that you can set fire to,... this is who you call. No way! (LAUGHS) Calm down. Please welcome, from the Fat Duck and Dinner by Heston, Heston Blumenthal! (ALL EXCLAIM, APPLAUD) (WOMEN SCREAM) Whoo! Can I go back and do that again? GARY: What a reaction! Oh! Oh gosh! Thank you! Reynold? Oh, I'm s... I'm so speechless, because, like, Heston's one of the icon... most iconic geniuses in the culinary industry, and... watching his food and the way he thinks and... the way YOU think ` and the way you use your... (MATTHEW LAUGHS) ...I know ` these different elements and different... methods of cooking is just really inspiring and really creative. Matthew? Was it worth staying this week? Uh, it was definitely worth staying this week. I was really close last week to going home, uh, twice, and I've been holding out for this. I'm a huge Heston fan. My kids, my daughter Emily is absolutely mad for Heston, and she will be so excited to know that I've made it this far. (LAUGHS) Heston, any welcome the three of us can give you is gonna seem scant and paltry compared to that reaction. It's an honour and a pleasure to have you back in the kitchen AGAIN. The Fat Duck, when you started that out, quite traditional, then moved into, you know, pushing the boundaries. Dinner took a more historical bent. How important is... is history in terms of finding new ideas, things to reinvent, re-create? Uh, I mean, I think that any form of human invention, creation happens because of things that have happened in the past. The thing that got me into it was round about... 2000, and I was in a cookbook shop in London, and I found this recipe in a recipe book by a chef called Taillevent. About 13th century. Whoa! But we maybe think that... we somehow view creativity as being something new, we're human beings that's been around for thousands of years. And for me, it was really about getting inspiration from historical British... stuff. It's Heston's interest in history that has inspired today's mystery box. Today, you have a history mystery box. Ooh! But it's not European history. It's OUR history ` Australian history. Everything in today's mystery box has been hunted and foraged in Australia for thousands of years. Many of those ingredients feature in this ` Australia's first ever cookbook, published 150 years ago. Wow. You won't believe what's in here. Recipes for wombat. Mutton-bird. Kangaroo brains. The list goes on. Are you worried about what's under the box now? Yep. Time to lift your lids... now. ROSE: I lift the box, and there is a whole bunch of stuff that I am sort of familiar with, but not really familiar with. There's a couple of pieces of meat, which I think might be kangaroo... Hey. (LAUGHS) Any of you have any idea what's here? SARA: Finger limes. Finger limes, yep. Uh, macadamias. Macadamia nuts. STEPHEN: Is this lemon myrtle? Correct. Lemon myrtle. Bush tomatoes. Warrigal greens. Anyone know what these are? Quandongs. Quandongs. And finally, the two meats. Super lean. Good for you. JESSIE: Wallaby? Correct. And? Emu. Oh wow. Emu. Oh! I've never cooked with native Australian ingredients before. Emu. I'm scared of birds, so to eat one is kind of... yeah. Oh, we eat chicken. Maybe it tastes like chicken! So, the rules. Very simple. You have 60 minutes to create a delicious dish from the ingredients that you found underneath the lids of your mystery box. You must use at least one of those ingredients, and don't forget, you've got a pantry of staples under your bench. They include butter, sugar, flour, milk, eggs, cream and vinegar. What you need to know is that only the top three dishes... are gonna be tasted. And then, of course, the winner gets a great advantage in Heston's invention test later on. Heston, you want to do the honours? OK, guys, ready? Your time starts... now! BILLIE: I'm excited about Heston being here. I'm really nervous about it, though. He's just amazing. Having Heston in the kitchen makes me feel inspired. It makes me want to match some flavours that seem a little bit different. Um, today, I'm going to do a caramelised macadamia nut parfait. I'm gonna do a little butter cake to go with it and a fruit and nut granola. I hope I can make something that he'll like. REYNOLD: Um, yeah, I'm a huge Heston fan, so it's pretty interesting to have him here, and pretty excited as well. Really excited. I want to prove to the judges that I can do both savoury and sweet. Cooking some wallaby with some warrigal greens and some macadamia puree. If I can impress the judges, it'll be amazing, but hopefully I can just impress Heston just a little bit more. Wow. Don't think I've ever seen a bunch of contestants more excited than this lot when you walked in. That's fabulous. It's a pretty tough challenge. I'm gonna be really fascinated to see what they do. I'm looking at that going, wallaby and emu is not something I'd normally cook with, and I'm thinking, what would I do? And I think straightaway, I'd go for a sweet option. Got that nice sourness as well. Quandongs have that sourness a tamarind has. You know, which is really great for, kind of, making the dish more moist and juicy. Macadamias for me are such an Australian nut. I like them roasted. It's gonna be an exciting cook. Can't wait to see what they're up to. Shall we go and have a look? Yeah, yeah, yeah. This is the most overwhelmed I've felt for a mystery box in this competition. I've never seen these ingredients. I don't know what they taste like. I've never used them. OK. I decide to cook the emu, but I have no idea how you're supposed to cook emu. I'm thinking the sous-vide, because this emu is so lean, and I think if I can chop up this lemon myrtle and put a lot of olive oil in there, kind of confit it in this delicate heat, it'll just make it really tender, and then I can just finish it off in the pan. Hey, Sara. How are you doing? I'm good. How are you? Good, thank you. Lovely to meet you! Ah! Thank you. It was amazing. Um,... I suppose you want to know what I'm cooking. Yes. Yeah. I'm thinking about confiting the emu with the lemon myrtle in the sous-vide, and then finishing it off in the pan. And he kind of just stops, and he's like... You've got to take it past a particular temperature quite quickly, otherwise you can start to tenderise the meat, but in a way that it can go slightly... pappy. OK. So I'd have a think. OK. All right. All right. Thank you. All right. Good luck. So I decide to cut a bit of the emu off and pan-fry it and have a taste. And I notice that it cooks very well very quickly, because it's super lean. I'm gonna cook it in the pan. I'm hoping the decision I've made is the right one, because once I've decided, I've really just got to keep going with it. I'm looking at it and I'm trying to think of what the dish is. I've got a lot of little ideas, and I'm trying to think about how that'll actually all come together as a final piece. MATTHEW: Um, so, today, I'm gonna make a lemon myrtle bombe Alaska. I've made bombe Alaska before. I make bombe Alaska at home a little bit with my daughter Emily. So I'm sort of trying to be inspired by home this week. A bombe Alaska is a frozen dessert on a little cake base with a meringue around the outside. I've got to make a parfait that needs to freeze and set in time. Normally, I'd take a little bit longer than an hour to make a bombe Alaska at home, so there's some real risks there. But, you know, this is a mystery box. I've got to push myself. Hopefully I can get this all done in time. Listen up, everybody. You've had 15 minutes. You've got 45 minutes to go. Come on, push. Let's go. I've been making a wallaby with macadamia puree and warrigal greens. Hey, Reynold. Hey. How are you? How are you? Good. Very nice to meet you. Good to meet you. How are you, George? What dessert is it? No, I'm cooking wallaby. You're WHAT?! (LAUGHS) You're not doing a dessert?! No, not today. I'm cooking some wallaby with some warrigal greens. OK. Do you want to have a look? Heston's checking my wallaby meat. Um,... yeah, just take a... just take a little slice off the end. To see how it is? See how it is. OK. Right. Thank you. I'm gonna slice the wallaby meat and just give it a test try. Yeah, it just seems a bit undercooked. Ugh. I put it on to a tray and into the oven. There's a lot of pressure, and I haven't made wallaby at all ever. I've never cooked wallaby meat. So I'm just really hoping that it's cooked well. BILLIE: I've got a lot of elements going on, but I'm cooking in front of Heston. You'd want to impress him. He's amazing. So I decide I'll make a ricotta that I'll smoke to go on this dish. Heston being here and talking about history and invention, I decide to use ricotta because I grew up on a dairy farm, and Mum always made cheese from the milk that comes straight from the dairy, so that sort of fits in with this dish today, because it's history for me, and it's invention for me. Billie! Hi, Billie. Hi. Hi. (CHUCKLES) So, what are you doing? Today, I'm doing a caramel and macadamia nut parfait, a macadamia butter cake, a little granola sort of thing on the bottom with the... uh, the quandongs, a smoked ricotta and a whey caramel. Oh. So, that's three... it's basically three desserts. A triangle of desserts. (CLEARS THROAT) The only thing I'd say ` obviously, the more things you do,... Yeah. ...the more opportunities there are for things to go wrong. Yes. Having Heston say that I might be doing too much for my dish today is pretty scary. Maybe I HAVE taken on too much. 1 The only thing I'd say ` obviously, the more things you do,... Yep. ...the more opportunities there are for things to go wrong. Yes. Having Heston say that I might be doing too much for my dish today is pretty scary. Yeah, I'll have to make sure that what I do put on the plate will all go together, because if it doesn't, it means I've just ignored his advice. History has a habit of repeating itself. You've had 30 minutes, and you've got 30 minutes left. So, today, I'm making a lemon myrtle and finger lime bombe Alaska. With 30 minutes to go, I've just put the parfait into the blast freezer. I'm hoping that that's enough time to have these set so that I can demould them properly. Hey, Matthew. How are you doing? Gidday, Heston. How's it going? So, what... what are you, uh...? So, I'm making a lemon myrtle and macadamia bombe Alaska. Oh, OK. Your parfait's gonna be what? So, the parfait is the lemon myrtle. Yep. In the blast chiller at the moment. Right. How long have we got? GEORGE: Half an hour. OK. Good luck! Boy, that's ambitious! Good luck. Thanks, Heston. Thanks, George. I am really pushing it with this dish, but I've been a big fan of Heston for a long time. Today, I would love nothing more than to have a dish in the top three, so I need to get that parfait set in time. SARA: Today, I'm going to do a lemon myrtle marinated emu. I've decided to add a bush tomato chutney and a macadamia crumb. Heston has told me a meat like this needs to be taken up to a high temperature quickly, so I'm gonna cook it in the pan, but I notice that it's not gonna get a crust around it, cos there's not a high fat content on it, so I've gotta figure out how else I'm gonna get more crunch. And then I remember that, you know, I could floss it, maybe. You just need to pull apart the muscle fibres, and then you can deep-fry them, so they'll be crunchy strands of... kind of like jerky, I guess. I feel like a floss will create, you know, height and texture and crunch that I'm looking for. I don't associate Heston with anything other than extravagance and theatre, and I'm just hoping that I've been inventive enough and execute it correctly. 10 minutes to go, guys! Come on, get cracking! Let's move! Come on. Oh! REYNOLD: I'm going to be making a wallaby with macadamia puree and warrigal greens. I take out the wallaby out of the oven. I haven't made wallaby at all ever. I've never cooked wallaby meat. I'm just really hoping it's not overcooked. It looks really good. I'm really happy with it. And I'm just letting it rest. And now I've gotta get on to the macadamia puree. I transfer that into a jug, and I blitz it up. As I'm blitzing the puree, it's starting to look really gluey. Um, I'm tasting it. It tastes pretty good, but it's just a bit starchy. (MUTTERS) Acidity, acidity. So I just add some of the finger limes to cut through the starchiness. I'm hoping it's gonna work. Just gotta make sure it's balanced. Um, so, I'm just turning out my parfaits. They've frozen well, which is good, and they've got a nice colour. I'm multi-tasking a lot, and I can see it starting to come together. I've gotta get everything plated up. In a mystery box, plating up is REALLY important, because only the three best dishes will get tasted. I sprinkle over some of the Australian fruit granola, put the cake on there, the syrup, the caramel sauce and the parfait. I'm not really worried about how many elements I have on the plate. I feel like it all works. Three minutes to go! MATTHEW: It's time for me to unmould that parfait now. So, I want this parfait to set to a nice, hard consistency to get it out of the mould. The moment of truth, Heston. I've obviously picked the perfect moment to come and see how you're doing, haven't I? It's remarkable, isn't it? The timing! This is probably the most pressure I've felt in the kitchen. I've got Heston standing there watching me intently. My first parfait's in a puddle on the bench. It just hasn't worked. I'm just hoping that the next one that I've got in the blast chiller has set a little bit more. And if this doesn't work out, I'm not gonna get a dish up on to the plate for Heston. 1 MATTHEW: My first parfait just hasn't worked. I'm just hoping that the next one's set a little bit more. And if this doesn't work out, I'm not gonna get a dish up on to the plate for Heston. And it comes out quite nicely. The bombe Alaska's really all about that piped meringue. This is the most critical part of the dish, and I've only got seconds to do that. MATT: Final touches! One minute to go! I'm plating up and just finishing the bush tomato chutney to create, you know, a nice, balanced acidic-sweet flavour. These bush tomatoes have such a distinct strong flavour, balancing this as a chutney is a mission. Heston comes over,... and he tastes it. He doesn't say anything. Which makes you think, "What is he thinking?" (LAUGHS) OK. See you later. It's such an important element to the dish because it's gonna tie it all together. 10 seconds to go! Nine! JUDGES: Eight! Seven! Six! Five! Four! Three! Two! One! Tools down! Your time's up. (APPLAUSE) Like there was ever any doubt! (LAUGHS) BILLIE: Well done, champ! A minute to go and I was in ALL sorts of trouble! (LAUGHS) (BOTH LAUGH) Well done, Reynold. Savoury! REYNOLD: Yeah. I really hope that this dish is one of the top three. A bit worried about the acidity and how the... the density of the macadamia puree. What a great cook! Everybody took that very seriously. I wonder why, Heston! A bit of inspiration. That's what it was all about. And your historical mystery box. We're excited about this tasting. We've picked three. And the first one up is... Reynold. Oh. Thank you. (CHEERING AND APPLAUSE) BILLIE: Well done, Reynold! You happy? Yeah, I'm really happy. I'm really stoked, actually. Really surprised. I can't even process in my mind that Heston's here, and, um,... just did something different today. I made wallaby with a macadamia puree, some finger limes, warrigal greens and quandongs. Let's taste. I think the balance of the dish... is pretty beautiful. I think it's got finesse to it. You nailed it with the finger limes and the macadamia nuts. It's just a really well-balanced dish. Thank you. Yeah. Well done. I think you've done a smashing job here, cos I think what you've done is you've cooked that beautifully. I think you've done a great job. Thanks, guys. (CHEERING AND APPLAUSE) To hear amazing feedback from Heston, it's a really good feeling, especially that it's a savoury dish. Getting out of my comfort zone to do something different really paid off. The next dish that we'd like to taste... belongs to... Sara. Oh wow! (CHEERING AND APPLAUSE) Oh wow! So, Sara, what are you calling this dish? So, today, I've made for you a lemon myrtle infused emu, emu floss and a sweet and sour bush tomato sauce. Lovely. You pleased? Yeah, I am pleased. When I looked at the ingredients, I was very overwhelmed, because the only thing I'd ever worked with before was macadamia nuts. Wow. I think that's beautiful. Mmm. You get these layers coming through. You've got the crunch of the macadamia, and then you get this little kick from these bush tomatoes. This kind of meat's very hard to... Some people try and get a crust on the outside, but you can't, cos there's no fat. To go the other way and put some crisps... With the floss, yeah. So when you're chewing that, again, your mouth starts watering. It's got flavour. It sort of reminds me of those, sort of, classic venison and raspberry dishes, but it's the Australian version. Yeah. I like that. It's the Aussie version. Aussie, Aussie, Aussie. Oi, oi, oi. Yeah! (LAUGHS) Thank you so much, guys. (CHEERING AND APPLAUSE) Yay! Called up again! (LAUGHS) The next dish we want to taste... is Billie's. (CHEERING AND APPLAUSE) OK. What are you calling this dish? Uh, I've made a lemon myrtle macadamia syrup cake with a caramel macadamia nut parfait, a little bit of smoked ricotta and a fruit and nut granola. This looks like a dish that could end up being a bit of a,... like, a train wreck. But it works. I think it all works. I think there's... You... It DOES feel like a taste of Australia. Mmm. Lots going on. Lots of crunch. You wanna go back. You wanna try a bit. And how cool is making ricotta and then using the whey to make the caramel? I think that's really clever as well. I'm about to... Look. I've just gone back... Mm. ...and eaten about half of it. I think... It's a good sign. I think it's a great dish. Thank you. Thanks. (CHEERING AND APPLAUSE) Well done, Billie. MATTHEW: Unfortunately, I wasn't one of the top three dishes that got tasted today. I'm a little bit devastated. But there's an opportunity for me in the invention test, so I've just gotta reapply myself and make sure that I cook really well this afternoon. There are certain dilemmas that are terrible, and there are certain dilemmas that are delicious, and you've given us the most delicious dilemma of all, because each of your dishes are spectacularly good ` like, really, like, boom, boom, boom, boom. So... Heston... They've decided... (LAUGHS) ...just to hand over to me! It was so hard. They were all so well balanced. The use of those ingredients just showed real skill. Oh... Sara. Oh my gosh! BILLIE: Well done, Sara! (CHEERING AND APPLAUSE) Well done. REYNOLD: Well done. Oh! I've been coming to Australia now for, what, 12 years. To me, that's modern... pure modern Australian cooking at its best. That's exciting. That's so exciting. Of all the weeks to be told you had the best mystery box, today was the day, and I'm pretty darn proud of myself. Well, Sara, you've won Heston's history mystery box. Well done. You know what that means. Yes. You get to wander into the pantry with these fine gentlemen and pick a massive advantage all of your own. Yay! Off you go. Shall we? Come on. Thank you. There you go. Ooh! Very ooh. Well, there's no doubt about it that this invention test is inspired by Heston. Could be anything. With you, it really could be anything! Heston, will you do the honours? OK, you ready? Yes. First thoughts? A really good cocktail. You're correct. An espresso martini. Yep. (GARY LAUGHS) I wonder what's under this one. (LAUGHS) It's a bloody Mary. Jess is gonna love this. (ALL LAUGH) Any guesses for this one? Ooh, I hope it's a whisky sour! Ohhh! You like that drink? Yeah. Oh my God! (LAUGHS) Ta-da! My goodness! Whoo-hoo! What, are you telepathic or what?! Whisky sour! Of all the cocktails you could have gone for... Well, today's invention test ` you have to use the flavours found in these cocktails to create a delicious dish. OK. Somehow, you've gotta be able to capture the, kind of, heart of each of these cocktails. I'm freaking out now. It was like, "Yay! I won!" and now I'm just thinking, "Holy crap!" This is by far the hardest invention test yet. Pick a cocktail, and we'll go and tell everybody else what they've gotta cook with. (SEVERAL EXCLAIM, LAUGH) I love it. An invention test imminent. The master of invention, Heston, here in the MasterChef kitchen. And some nervous faces out there. (INHALES SHARPLY) Here's a little taster, a little something to get you in the mood. Heston? I want all of you to keep a very close eye on what I'm about to do next. ROSE: Whoa! What?! 1 I'm gonna turn liquid into solid. ROSE: Whoa! AMY: Oh my God! What?! GEORGIA: Heston sprinkles in a little powder, what looks like a salt,... and it just starts turning into a solid. Really cool. (LAUGHS) I don't know where he's going with this challenge. So,... that is what I want you guys to do. Yeah. Sure. Sure. OK? (LAUGHTER) Concerned? Yes. Yep! Yeah. Well, the good news is... you don't need to know anything about science. (GARY LAUGHS) ASHLEIGH: I've still got no clue what today's invention test might be, but now I'm more terrified than ever. GEORGE: You're intrigued, aren't you? ROSE: Yep! STEPHEN: Very. Sara, what were your three choices that you had to pick from? I was presented with three different types of liquids. My choices were an espresso martini, a bloody Mary or a whisky sour. (LAUGHS) I knew you'd love it! Look at Jessica! She's going, "Yum!" (LAUGHS) I am so happy. I've been doing cocktail bartending for years. It's something that I know. This is amazing. So, Sara, what did you pick? So, I chose... (ALL EXCLAIM) AMY: Whisky sour! BILLIE: Whisky sour. Whisky sour. ROSE: OK. JESSICA: A whisky sour is a really classic cocktail. Whisky as your base, and you've got some lemon and some sugar syrup, and then egg white, which creates this lovely, thick foam on top. Sara, I reckon that's a great choice ` a whisky sour. So, your job today in this challenge is to turn a liquid... into a solid. What we want you to do is take the flavours of that classic cocktail, the whisky sour, and turn it into a delicious and gorgeous dish of your choice. I'm so, so terrified. (JESSICA SIGHS HEAVILY) You've got 60 minutes to do that. You can use anything in the pantry. And that can be sweet or it can be savoury. The top three dishes send their makers into the immunity challenge,... but if you're the bottom three, then you go straight into the pressure test, and from there, someone goes home. OK, guys. Good luck. Your time starts... now. ASHLEIGH: Oh boy. JESSICA: Whoops. Sorry, babe. Oh my God. Whoops. I love this challenge. I think it's wonderful. A classic cocktail, whisky sour, turned into a dish. Where do you think? Do you go sweet or savoury? If you went and did a kind of iconic dessert, like a version of a trifle or something that people recognise, but it's this. ASHLEIGH: Oh Gawd! What am I doing? I am panicking a lot. Argh! I do not drink a lot of cocktails, or any at all, in fact. Um... I have no idea what goes in a whisky sour. But at least I've got an idea for a dish, which is a start. My nan is famous for her trifle, so I've been wanting to kind of re-create it, but I don't know if these flavours work in a trifle or not. I know that my nan would certainly never use whisky in her trifle. I'm gonna do a whisky custard, an almond sponge, and I'm not sure of the other elements just yet. Don't work with alcohol very often at all, so, yeah, I'm definitely out of my depth a little bit with this one. MATTHEW: Yeah, I've never had a whisky sour in my life, so I'm really unfamiliar with the flavours. This is a frightening challenge to be in. You know, it's Heston Blumenthal. We have to invent something for Heston, who is the master of inventiveness. What I've decided to do ` you know, trying to turn a drink into a solid ` is I'm gonna make a little orange,... uh, gel. The first thing that pops into my head is to make an orange jelly. I know how to make it, it's turning a liquid into a solid, and orange is a key part of the whisky sour. So that's a starting point. I just need to start thinking of some other ideas to come up with a dish. OK. Let's go, Rosie. Come on. I have never tasted a whisky sour before. It's all very new for me. I've been told the most prominent flavour in this dish is the whisky, the lemon, the sourness. So I'm making an orange mousse with a lemon and whisky jelly and a soft meringue foam. I really wanna make sure that those jellies have a lot of kick in them. I've loaded them with lemon, and I've loaded them with whisky. Where's the gelatine? It is really difficult to set alcohol. The acid in the lemon plus the alcohol breaks down the integrity of the gelatine, so it can just turn it into a puddle. I am so desperate to stay safe today, I cannot tell you. GARY: 20 minutes down already, guys. 40 minutes to go. Come on. Hurry up. GEORGIA: I'm definitely feeling that my head isn't in the right space for this cook. I'm struggling with ideas. I'm struggling with my creativity. The thought of Heston is so intense. I'm so intimidated. Hey, Georgia. Hi, Heston. So, what are you doing? I'm going to do a jelly, and I've got a glass, so I'm hoping to set the whisky sour jelly, and then a lemon curd that's really sour, and then have some kind of meringue component to represent the egg white. OK. See, I thought you would do something entirely different. Really? I... (SIGHS) I think I should have thought about it more. I'm surprised, actually, at that one. Normally she's really creative, comes up with different ideas, and that's probably the safest option, isn't it? This dish isn't me, isn't as creative as I can be, isn't anywhere near what I would usually do in an invention test. This is a tough challenge. The easiest thing is to keep it as a sweet. You can go down savoury, but it's a real risk. Got a funny feeling there's gonna be a lot of desserts today, so I want to do something savoury. So I think, you know, maybe a fish in whisky, and I can do something with that. Aha ha. Stephen, this looks adventurous. What is actually the dish? So, I'm gonna do a whisky-cured barramundi. Uh... Does that make sense? OK. Well, it's... Do you think that would work? I don't know. Potentially. I don't know. I don't know. Oh! My heart sinks. I just want the world to swallow me up. . Earlier this year, right here on this shared driveway, a couple of neighbours came up with a bright idea for a business. < You hear so often about shared driveways causing drama between neighbours. I know. < But for you guys, it caused a business. Jess bought me these pots one day. I said, 'Wow. We could totally do that.' Yeah. And it's sort of grown from there. How did people find you before the website? At local markets. And then we started a Facebook page. Yup. If we can streamline the process, that's gonna make life so much better. < And that's where the website's come in. Absolutely. Yeah. We're business mobile customers, and so with that, Spark have given us a free website. The template is there. Drag and drop, basically. It's super easy. We're not techies, no. Yeah. We're not web designers. It's gonna broaden the business and hopefully bring in a lot more customers. < You're not getting sick of each other yet? No! Not yet! Where to from here for the business? Everything looking pretty good? We're global. We've got a website. Yeah. And that's amazing. If you're a business mobile customer, get yours now. 1 Gary and Heston aren't confident in the dish, and... I've got elements that I know will taste nice. The beetroot puree will be nice. The tomatoes look delicious. And I've gotta come up with a way of making this barramundi work with the whisky and also remind them of a whisky sour. I'm not actually sure about that one. Barramundi, beetroot, he's got kale. I can see an earthiness, maybe, with the whisky and the... But where's the sourness? Where's the zestiness, the lemon? You know, where does that come in? Yeah. Today, I'm going to be making whisky sour tart shots. Whoo! Damn. So, they're like whisky sours in a little tart that you can shoot. This is your challenge. Yeah, absolutely. Your favourite cocktail. Yep. Oh! The pressure's on! The pressure's so on! Not too much pressure! Oh! I've got so much to do! I feel an immense amount of pressure on me, because I was the one that picked it, I'm the one with the advantage. But already, I'm feeling pretty sketchy. Every element is unsure for me. Making curds, making biscuits, making meringues. And already, I've overwhipped my meringue. I now have to make my meringue again. I may have just picked the drink that I like, not necessarily the ingredients that I like most. So... we'll see. It's whisky sour ` half an hour! That's half an hour to go! Ooh. Do you get that whiff of whisky? Yeah. Yeah. God, it's good, isn't it? I'm doing a deconstructed whisky sour tart. So, I'm gonna create a really tart lemon curd with a bit of whisky in it as well, and a lemon pastry. And hoping that I've made the right decision. Invention is where? Nervous? Time is ticking, and time is definitely ticking, and just need to see some level of creativity. Oh gosh! It's an invention test. It's gotta be inventive. And it's not. Not even close. I'm feeling very flustered at the moment. My dish needs something a little bit more... kickin' it. I'm making a whisky sour jelly with lemon curd, meringue and berries. I'm really struggling, and I'm intimidated by Heston, and my creativity isn't happening. I'm pretty stressed. I really feel like I should be pushing myself in this invention test. I'm doing something quite obvious. But I really don't have time to turn it around or make a new dish, and I just kind of have to go with it. This is an invention test. You're the queen of invention here. You're so inventive. If you want a top-three place, this has to be spectacular. OK. And if it wobbles, you know what tends to happen ` you get three dishes the same, the weakest one almost automatically goes into a pressure test. Oh my God, Matt! I'm really concerned about my jelly. I'm not sure if it's going to set in time. I'm really hoping that the ratios are right and that I haven't added too much lemon juice or too much whisky. I'm not a jelly expert. MATTHEW: There's a lot riding on today. I'm hoping that I can make a dish that impresses Heston. I've made a lot of pasta in this competition, and pasta's saved me a lot, and I have an idea for making a dessert pasta using that orange jelly as a form of a pasta sheet. It's pretty delicate, pretty fiddly. So, what I'm making is a pasta dish. I've got an orange jelly... Pasta? ...which will be the pasta. Yeah, so, it's like a ravioli, with a cherry mascarpone filling. I mean, it's certainly creatively surprising. And think sour. Remember, it's called a 'sour'. Yep. Think sour thoughts. Yep. I'm gonna make the filling for my pasta again, but I need to make it more sour and just try and do it a little bit differently. Today, I've decided to make an orange mousse with a lemon and whisky jelly. I played it really safe today in the mystery box, and all it did was land me back in the middle of the pack, and I don't want to do that in the invention test. I really love the idea of a mousse and then something sitting inside of it. My jellies have set. I'm really happy with them. They actually turned out really beautiful. My idea today is to set the jelly at the bottom of the mousse. Hopefully when you eat it, you get a spoonful of mousse and you also get a surprise of the lemon whisky jelly inside. Rose is known as a survivor, cos every time she puts a black apron on and goes in elimination, she smashes it. But we don't want to see you in a black apron again. I don't want to see me in a black apron either. I'm not gonna play it safe. I want to push myself up to the top of the pack and get into that top three. 1 20 minutes to go! Come on, guys! Argh! You are the bartender extraordinaire here. Not that I want to put any pressure on you. (GARY LAUGHS) I know! Expectations. So, come on, tell us what this sings to you. I am gonna do a little quail that I'm gonna marinate with some cinnamon, nutmeg, orange, pepper, lemon and some Angostura bitters as well. Oh wow. Um, I've got some pearl barley cooking down to reference the ingredients of the whisky. Oh, right. Yeah, I'm... Do you like it? ...interested, really interested to see how this is gonna turn out. I still have no idea if my dish is gonna meet the brief of re-creating a whisky sour, because I do not drink at all. I'm totally relying on my instinct today and my knowledge of what flavours work well together. Hopefully, that's gonna be good enough to get me through. I'm thinking of using the apricots for my trifle. I chop them in half and remove the stones. I then drizzle over a little bit of honey, some rosemary, (GARY LAUGHS) I know! Expectations. So, come on, tell us what this sings to you. I am gonna do a little quail that I'm gonna marinate with some cinnamon, nutmeg, orange, pepper, lemon and some Angostura bitters as well. Oh wow. Um, I've got some pearl barley cooking down to reference the ingredients of the whisky. Oh, right. Yeah, I'm... Do you like it? ...interested, really interested to see how this is gonna turn out. I still have no idea if my dish is gonna meet the brief of re-creating a whisky sour, because I do not drink at all. I'm totally relying on my instinct today and my knowledge of what flavours work well together. Hopefully, that's gonna be good enough to get me through. I'm thinking of using the apricots for my trifle. I chop them in half and remove the stones. I then drizzle over a little bit of honey, some rosemary, some lemon and orange zest and a sprinkle of the whisky. You want to be top three, don't you? You need a pin. Yes. Can you? Yes. Can you? Yes. Can you? Yes, I can. Oops! We love cocktail hour, but there's only 15 minutes of it left! 15 minutes to go! Come on, guys! Argh! Ooh, this is a risk! (CHUCKLES) So, at the moment, I can't see enough sourness there. So, today, I'm going to do my take on a whisky sour tart. The judges are pushing me to be inventive. So I'm gonna make a caramel dome to create some theatre on my dish. I'm visualising a lovely caramel dome that you can crack through to get to the lovely tart underneath. I'm also going to make some whisky cherries to sit on top of the dome. I'm really really hoping that the cherries gives an extra kick of whisky to my dish, as well as add that little cherry on the top that you would get in a whisky sour. That should be inventive enough, and I'm hoping that I haven't left it too long to do this. STEPHEN: I'm putting the fish into the hot oil. Urgh! I've got to hold on to the fish for 30 seconds in order for the proteins to set in the skin, and now I need to get it in the oven. With the whisky, the safe option is to make a whisky sauce. Yeah, I'm just gonna do a whisky and orange and lemon sauce. Uh, I'm not 100% confident, but as long as I get the fish right, then it's just gonna be the glaze over the top. I think it might work quite nicely. So, I've got my sauce on, and it's now time to get onto my cavolo nero. This is important because I need my sour element, so I've got to finely slice it, get that in the pan. I know I need to make it sour, so I throw in lemon juice, I throw in vinegar ` just anything that's gonna give that acid hit and make it really sour. Heston comes to my bench, and he tastes the cavolo nero,... and he doesn't like it. Not good? The acidity's toughened up the... toughened up the leaves. I've messed up the cavolo nero, and I won't be able to put it on the plate. I'm gonna get sourness from elsewhere. I'm feeling a bit panicked now. You know, I'm really behind where I wanna be. Urgh! Um... I had doubts the moment I picked whisky sour. And now I'm in a world of trouble. Come on! First of all, I've left my biscuit base in the blast chiller a touch too long, and it's pretty frozen. I need to fix it. What have you done? What's that? (LAUGHS) Oh, don't do that face! The next thing I check on is my whisky jelly. I'm using a melon baller to create some whisky spheres, but the jelly's not set firm enough, and they're just falling apart. Argh! and to top it all off, I check my meringue and... Overwhisked again. (SIGHS) Every single element has gone wrong. (TEARFULLY) I just wanted to do a dessert today to show I can do more than just savoury. I've screwed it. (SOBS) Coming here was showing myself that I wouldn't give up. So I'm not gonna give up now. I just have to push on. Always push on. Even if it's a losing dish, I want them to see that I pushed all the way to the end and I never gave up. There's no doubt about it ` you do not want to be in the bottom three. 10 minutes to go. Come on! Come on, champ! This is the one you're gonna win! (LAUGHS) I know! This one, you're gonna be top three. I couldn't even count how many whisky sours I've made in my life. Hundreds. Hundreds and hundreds and hundreds. I am making a spiced quail marinated in the flavours of a whisky sour with a little, kind of, citrusy foam on it. I am super, super happy, and I think that I've really kind of taken this idea of a whisky sour and pushed it. Butter. ASHLEIGH: I'm tasting all of my elements together. I think they taste nice. I think the flavours work nicely together. So hopefully this is gonna pay off. I really need to start assembling my dish. I've decided to plate it up in a glass in layers, so I need to start cutting my sponge into little round discs and layering it all up. MATT: Bring us a dish with great flavour balance! Five minutes to go! JESSIE: I think it's gonna come together. If you say so. Oh, no! Tell me! (CHUCKLES) No. Come on, come on, come on, come on! My idea was to get the orange mousse nice and firm and set, the lemon and whisky jelly discs inside the mousse. Oh! But my mousse just isn't setting firm enough, and when I put my frozen jelly discs into there, they're just sinking. Oh. That element of surprise is just not gonna happen. So I'm gonna have to rethink how I'm gonna plate this dish up. What the hell is that? I'm not gonna panic. I have some really beautiful elements. And those pressure tests haven't been for nothing. I've actually learnt some really amazing skills from them. Yeah, I'm not giving up. STEPHEN: Three minutes to go, and I pull the fish out the oven. And I'm really happy with it. I turn it over, and the skin is really crispy. I've still got quite a lot to do. The sauce is coming together. I taste that. It's got the whisky flavour coming through. But I need my sour element, and I'm just thinking, "Just get some lemon segments on to the plate." I'm trying to blowtorch the lemon segments, but they're just not crisping up, they're not caramelising for some reason. But lemon goes beautifully with fish, so hopefully that will be enough. I think this is one of the stressiest challenges we've seen! I think it's starting to come together. The last thing to do is the whisky element, so I'm using the whisky and the egg whites to beat together into a foam. Ow! Ow! Ow! Ow! Ow! My biscuits are in the freezer, being cold. My meringue is still going. My curd is in an ice bath, trying to get some more direct chill into it. I'm screwed. I'm so screwed. Three places up for grabs in the immunity challenge! Two minutes to go! Push it! Come on! I've got two minutes to plate. I've piped on my meringue. I've piped on my lemon curd. I've got my jelly on the plate. My idea is that I'm gonna have the tart on the bottom, the dome sitting over the top and the cherries on top of the dome. So, I have my whisky cherries ready to go, but I need to finish the dome before I can plate up. Oh! I don't know if this is even gonna work. I'm totally frazzled. I run to the fridge, I check my jelly. Oh man! It's only half set. I unmould my jelly on to the plate,... Pfft! It's pathetic. ...and it's just a mess. It might not hold together. This is a complete disaster. I'm really really nervous about it being just a big puddle on the plate. One minute! One minute left! Come on, guys! Come on! Come on! Let's go! Let's go! Come on! I'm hoping that the mousse has a really beautiful flavour, I'm hoping that the jellies have enough kick to them, and I just want the judges to love it. I'm just absolutely running out of time. I'm still trying to work on this dome. I start using the bottom of my juicer,... Come on. ...and it completely sticks to it. This is, like, the worst thing I've ever made in my life. Visually, it's terrible, but at least I know there's gonna be a big kick of whisky. I have a glimmer of hope, but it's a very small glimmer. 30 seconds! (LAUGHS NERVOUSLY) 10 seconds! Nine! JUDGES: Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Time's up. Well done! Oh my goodness! (JESSIE CHUCKLES) Hey. GEORGIA: I think I'm in trouble. (SIGHS) Oh! ASHLEIGH: Yeah, it definitely terrifies me that I have never tasted a whisky sour or know what goes in it and then had to create a dish based on it. (WHISPERS) Bugger. I'm feeling a bit rubbish. I didn't get half my elements on the plate. So, my caramel dome hasn't worked, and my whisky cherries are still sitting in the pot. STEPHEN: I'm just kicking myself. In the last minute, I forgot to put the lemon segments on to the plate, and that was the sour element. It all got a bit hectic at the end, and I just forgot that piece of the puzzle. (SOBS) (SOBS) You right? What's up? It's the crappiest thing I've ever made in my life. (SOBS) Yeah, but you pushed yourself. So we're not gonna be upset for you for doing that, are we? Yeah. (SOBS) I'm actually really happy right now. (LAUGHS) Because you're emotional and you're upset about your food. Because you've got a standard. Yeah. And that's why I love you so much. (LAUGHS) Thanks, George. You know why? Because you care. Yeah? Hold your head up, be proud. Yep. Yeah? You've done your best. That's it. And that's all we can ask for, all right? OK. Thank you. Let's go. Come on. Thanks, mate. GARY: This was a Heston-inspired invention test, and in this case, it was about taking a liquid and turning it into a solid ` a whisky sour into something creative and interesting. And I don't think we've seen as an emotional cook, as a serious cook in this kitchen for a long time. Not surprising when you're in... when you're trying to impress someone like Heston Blumenthal. So we forgive you. It's OK. The first dish we'd love to taste, though, belongs to... Georgia. (APPLAUSE) GEORGIA: Looking down at my dish, I'm devastated. I can't believe that... that's what I've just done in the last hour and that Heston is going to eat that. I'm mortified. GEORGE: What is it, Georgia? Today, I've made a whisky sour jelly with meringue, lemon curd, berries and a maraschino syrup. What's happened to it? Um, it's semi-set. 1 What's happened to it? Um, it's semi-set. I think there's lots of sour and fresh flavours, and it's the right sourness ` I'll give you that. When you have a whisky sour, THAT'S the sour. But, you know, the jelly's collapsed, and I can't taste whisky. Which is a shame. From a creative point of view,... I just don't think it's there. Thank you. MATT: Oh, Georgia. You've put up... so many... exciting, creative, brilliant dishes so far. You were bound to, at some point, take a tumble. And that's what you've done today. So you mustn't beat yourself up about it. Today... is not THE Georgia we know. No. (SOBS) Tomorrow will have to be if you're in the bottom three and if you want to stay. Yep. Thank you, Matt. Thank you. Thanks. (SNIFFLES) Next up ` Matthew. (APPLAUSE) My daughter, Emily, and I love cooking together, and we love watching Heston's shows. If Heston liked my dish, you know, I know Emily would be really proud. He looks like a happy... There's a happy face. I'm always happy, Heston. What have we got here? We've got a whisky sour ravioli. Nice. Nice. There's an excitement... to that dish. You've done something to the middle of the raviolis. Yes. Because before, when I tasted that filling, there wasn't enough sourness,... Yep. ...and you've boosted that up. OK. And the whisky comes through in the foam. There's a connection there. I think it's creative, and I think it's visually exciting. Great. I think you certainly hit the brief. Thank you. Not only given us a dish with flavour, but lots of technique there. So, well done. Righto. Thank you. Thanks, guys. (APPLAUSE) (LAUGHS) (ALL CHEER) Next up is Amy. (APPLAUSE) AMY: I'm freaking out because, with the rush to finish, my cherries are still sitting in the pot, and they're not on top of my dish. What do you call the dish? I guess a deconstructed lemon curd tart. I think the best thing about this is the... the use of the verbena in the pastry. Is it sour enough? No, not for me. Does it connect to a whisky sour? No. I'm trying to find the whisky in it. OK. Uh,... it's non-existent. I don't think there's anyone more frustrating in the kitchen to watch than you, cos you can see the solution lying in front of you. You've got the cherries sitting there ` then you've got the dish. It's frustrating, because we know that on your bench was a dish that could have been top three and what you brought us is a dish that could be bottom three. Thank you. (APPLAUSE) The next dish is Jessica's. (APPLAUSE) JESSICA: Cocktails is something that is definitely in my past and is, you know, my forte, so if this is anybody's challenge, it should be mine. (GARY CHUCKLES) In terms of the dish, what is it? Whisky and bitters marinated quail with some pearl barley and a ginger lemon smoked foam. I have to say, from an appearance point of view, I want to eat that. I love the spice mix on the quail. It's really good. The charred note. The quail's cooked so well. The quail is... so good. Thank you. The connections for me are so strong. You know, the barley, because of the whisky, the earthy notes, the smoke, the orange, the whisky. It's pretty damn close. Thank you, Jessica. (APPLAUSE) Whew! Next dish ` Stephen's. STEPHEN: So, looking down at the plate, there's no denying that it is a bit of a weird combination. I'm just hoping that it works without the lemon segments. OK, so,... what is this dish? So, it's a pan-fried barramundi with beetroot puree, confit tomatoes and a whisky sauce. Where's the whisky sour in that? So, the... the sour element,... um, was gonna come from some lemon segments that I just didn't get on the plate in time. Definitely brave. For braveness, you certainly score highly. Mm. I, um,... can see the beetroot and the barramundi. I don't get any connection to a whisky sour with that. And it's not sour enough. It's a nice little fish dish. You know, barramundi, beetroot puree. Um,... but is it the brief? Absolutely not. Thanks, Stephen. STEPHEN: Nice one, lads. So, the next dish is Ashleigh's. ASHLEIGH: I'm pretty happy with how it tastes, but whether it tastes like a whisky sour... Hmm. MATT: Ashleigh, are you a big whisky sour drinker? Um, no. (CHUCKLES) (LAUGHTER) Are you... Do you drink... Do you drink? No. So, when you started listing off cocktails, I was like, "Oh, God. You want me to make a whisky WHAT?" I was going in pretty blind with this one. What's the dish? So, I've made a whisky sour trifle with apricots and rosemary. I love it. For so many reasons. Firstly, it's utterly delicious. It's complex. It has layers. There's a long finish. It's satisfying. It's comfort food. It's ballsy! The apricot and rosemary is ballsy. And it just all works on every single level. I... I think... Guys, I think WE would have struggled to produce something like that. That's not an Ashleigh dish; that's a SMASHleigh dish. Well done. (CHEERING AND APPLAUSE) Well done. Next up ` Sara. (APPLAUSE) SARA: I'm preparing myself for the absolute worst. I've had a terrible cook, and I'm really nervous. I'm sorry, I'm sorry, I'm sorry, I'm sorry. 1 Yeah, I'm so embarrassed. HESTON: There's nothing to be embarrassed about. This challenge... was a proper challenge. Yeah. Sometimes when you cook, one mistake... Yeah. ...it's like a domino effect. Now, you've put something up here. I think at one point, I wasn't sure if anything was gonna come up. Me too. What have you cooked, Sara? They're supposed to be, like, whisky sour pies as shooters. It's everything that's in a whisky sour, but in a mini pie, so you can have a little... one bite of it. I get the whisky. I mean, you've got the meringue for the egg-white texture. Yeah, needs more sourness. It's not a train wreck, though, is it? But, you know, considering... where you were, sort of, 10 minutes to go,.. then that's impressive. I mean, in some respects, it matches the brief. Well done. (APPLAUSE) Oh, we can't wait to see what's happened here. Next dish ` Rose. What did you cook? ROSE: I managed to make a lemon and whisky jelly and an orange mousse with a meringue. Shall we? Yeah. I think... you kind of nailed it. MATT: Ho ho! You nailed it. You know what it is? It's that absolute bang of acidity that makes you go, "Whoa!" When you have a whisky sour in a bar, the thing you get hit with ` that lovely warmth of the whisky with that real punch of lemon juice, and that's exactly what that dessert does. AND it's also a cracking dessert. I love it. It made me smile as much putting it in my mouth as looking at it. It's... It's happily ever after. Rose, I can guarantee you, you're not gonna be in the bottom three. (CHEERING AND APPLAUSE) ROSE: (LAUGHS) Oh my God! Oh my God! (LAUGHS) This challenge was high-pressured, emotional. It was all about invention. But most of all,... it was about connecting to the heart of the whisky sour. Heston clearly had an effect on you. You really went for it. And three of you... knocked it out of the park. If I call your name, please step forward. Ashleigh. Rose. (LAUGHS) Oh! Just... And finally,... Matthew. (LAUGHS) Well done. Well done. Well done! Good work. Ashleigh, your dish ticked all the boxes. It was delicious, inventive. And you know what? It was whisky sour made solid. Well done. Thank you. Rose, you nailed the brief too. What you did was you showed us that you can put great food up in a white apron. Oh! (JUDGES LAUGH) Matthew! That food was exciting, and more than that, what you did is you really lifted yourself and you showed off to Heston. Well done. One of you doesn't like whisky, another one's never tasted a whisky sour, and one of you doesn't even drink! (ALL LAUGH) The challenge was capturing the beating heart of that dish, and you all did that beautifully. This has been the best day for me in the MasterChef kitchen in this competition hands down. Going into the top 10 off that cook is exactly the confidence boost that I needed right now. Well, Rose, Matthew, Ashleigh, you know what that means. The immunity challenge beckons. For some of you today, the outcome wasn't so rosy. If I call your name, please step forward. Stephen. Excuse me, guys. Thanks. Georgia. And also, please step forward,... Amy. I feel really guilty, actually. (SOBS) I dodged a bullet. Stephen, Georgia, Amy, you'll be going forward to the pressure test tomorrow. GEORGIA: This is definitely my lowest moment in the competition. I'm really really nervous about it, but I'm going to bring everything I've got and every little piece of me and my family's belief in me, and just walk through those doors and smash it. Today was a real pleasure for me. Thanks, guys. Well, for those of you that are cooking tomorrow, it's simple. Take the good parts of today, understand where you went wrong, come in tomorrow and go for it. You hear me? ALL: Yes, George. And we'll see you back here tomorrow. Off you go. STEPHEN: See you, lads. I'm running out of lives here. I've really gotta up my game in terms of my cooking, in terms of my creativity if I'm gonna push on into that, sort of, top 10. I'm really gonna fight hard to keep myself in this competition. It's gonna be a load of fun. ANNOUNCER: Next time... Please welcome Guillaume Brahimi! ...it's a pressure test that's out of this world. I'm really really intimidated right now. They've never faced anything like this before. The weirdest ingredient I've ever cooked with. Whoop! Only the strongest can survive. Do not ruin this. It's not nice. (GASPS) I've made a HUGE mistake. Because when this cook is over... It's do or die today, isn't it? ...someone will be eliminated. Supertext Captions by Red Bee Media Australia redbeemedia.com.au Able 2016