ANNOUNCER: Previously on MasterChef Australia - Heston Blumenthal was calling the shots... Think sour thoughts. ..as our contestants reinvented a popular cocktail... Not good? ..that landed Stephen, Amy and Georgia on the rocks. This is definitely my lowest moment in the competition. Tonight... 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. Only the strongest can survive... Do not ruin this. That'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. # 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. # Captions were made possible with funding from NZ On Air. Able 2015 The atmosphere on the morning of pressure test days are always a bit fraught. You know, this is a serious situation and one of us is gonna go home today. I wanna be part of that top 10. I wanna wake up in the MasterChef house tomorrow and go cooking again. I'm just hoping it's not me today. GEORGIA: My confidence has just taken a total beating. Going into a pressure test, the reason why you're there is because you didn't perform, you let yourself down, you let the judges down. Your dish wasn't good enough. AMY: This is my first pressure test and I've been absolutely petrified of them because they do look quite difficult. (GROANS) Ready? Do this? Yes. I'm excited to do it but it is quite daunting all at the same time. (APPLAUSE) Oh, the highs and lows of this competition. It's unbelievable, isn't it? Yep. We had Heston Blumenthal in yesterday and now we're facing a pressure test. By the end of today, we will have our top 10. So, you lot on the balcony, you're in. Done. But only two of you are going to survive. Because at the end of the day, one of you is going home. Yesterday...we had a chef from England. Today, a chef who grew up in Paris, worked in three-star Michelin restaurants... No! ..and then moved here, to little old Australia. He now has three restaurants - one in Perth, one in Sydney and one in Melbourne. He's just been named a knight by the French Government for his services to gastronomy. He is the Napoleon of nage, the Coco Chanel of the confit, the David Guetta of the gateau, the Monet of the mirepoix, the Moliere of the mayonnaise. (LAUGHS) Please welcome...Guillaume Brahimi. Oh, my God! AMY: Guillaume Brahimi is absolutely amazing. A very talented chef, especially with his plating up. He just puts up the most beautiful dishes. Hi. GEORGIA: His food is always just topnotch. And I know that we're definitely up for a challenge today. Hello. (LAUGHS) I'm really, really intimidated right now and really nervous. Guillaume, welcome to the MasterChef kitchen. You're here now with something under that cloche. Is it terrifying? I think it's OK. It will be a good challenge. Give us a sense of what our contestants are gonna need to bring to survive this challenge. Really following the recipe step by step, you should be fine. You SHOULD be. (LAUGHS) French cuisine is the mother of all cuisines. I've just got no idea what's gonna be under there. Guillaume, will you do the honours? I'd be delighted. Today I brought you my... ..jewel of the sea. Wow. (STEPHEN LAUGHS) Wow. Voila. Wow. Oh, my goodness. There is this magical-looking dish. It's just absolutely beautiful. That's so good. AMY: I see this beautiful urchin sitting on the plate. I'm not sure what's inside it yet, but - oh, my gosh - it just looks stunning. Do you know what it is? CONTESTANTS: It's a sea urchin. A sea urchin. So, the base of the dish is a sea urchin. From the sauce to the shell to the sea urchin himself. Have any of you opened up a sea urchin before? No. OK. The important point is take your time. You really want to try to make it as nice as possible. Yeah. This is tapioca with squid ink. Yep. Ocean trout roe. Sea spray. And underneath of the sea urchin sauce, you've got a tagliatelle of squid. So, we're very lucky in Australia to have access to all this great treasure. Beautiful. This is the tagliatelle of squid. Oh, my goodness. Don't try to make pasta. There is no pasta. Yeah. OK? The squid in Guillaume's dish looked amazing, just like pasta. But how on earth are you gonna get squid to look like that? Now I've got my lobster. You don't want the lobster to be too cooked. Now I've got my mussel. And now we're going to get the oysters. Oh, my goodness. And it's all the great things of the sea. There's definitely more than meets the eye with this dish. It is so complex. Underneath is a custard. OK. So, you're going to make a custard of corn, and cook the corn with your lobster stock. OK. I'm really scared of this dish. It's gonna be a hard dish to replicate. Because the dish is warm, the custard starts to melt in the sauce. That's the best part. There we go. Thank you so much. My pleasure. GEORGE: Get in there, guys. I really love the sweetness in that sauce. It's not too overpowering. It just complements it all. It's really, really beautiful, really well balanced. Sauce is a huge part of French cuisine. They definitely respect their sauces a lot. If I don't get this sauce right, that's definitely me going home. So, I suppose you want the rules. Yes, please. They're nice and simple. You have two and a half hours to re-create that jewel of the sea. We're gonna be judging you on the presentation, the looks, the detail and, of course, the taste. The time pressure is really tough. We've only got two and a half hours to re-create that and to serve it then back to the chef. It's just... Yeah, it's pretty nerve-racking. Guillaume, would you like to do the honours and kick it off? I'd be delighted, Gary. Good luck, everybody. And, as we say, your time starts now. (CHEERING AND APPLAUSE) AMY: There's a lot of steps to this recipe. I think it's about five pages long. I'm here because I've forgotten things off my plate, so I'm gonna go over the recipe completely so that I don't forget anything. Pressure test is essentially all about time, so I'm going into this challenge like a bull at a gate. I'm not backing down. I skim over the recipe. I'm not actually going to read every single step thoroughly. I'm going to go in as fast as I possibly can. The very first step is to get the lobster stock on and you're basically building the foundation of the corn custard. (WHIMPERS) Gross! (LAUGHS) You need to take the head and the legs, chop it up into small pieces. Like a boss, Georgia. Nice work. I've made a mess. I've just cut up the lobster and I'm just straight into getting it happening, so... The flavours of the lobster stock are very French. You want to take all the flavour out of that lobster and make sure you pull it all into the stock. Whoop. Whoop. Georgia is powering through. Like, she is a machine. She's well and truly into this recipe. REYNOLD: Oh, look at that colour. It looks good, Georgia. Wow. MATTHEW: Looks great, Georgia. Whoo! I do take a long time to read over that recipe. I didn't want to get flustered when I could hear people cooking behind me. Good girl. Come on. You're doing great. But I'm feeling really, really pressured at this point. I'm freaking out. I'm worried about Amy, but it's a bit early to tell. But I would like Amy to move a little bit faster. As I'm chopping up the vegetables, my lobster stock is getting quite brown. I definitely want caramelisation on it, because that's going to intensify the flavour, but I don't want it to char. How's it all going? Yeah, under a bit of pressure at the minute. Yeah, just... Amy, make sure it doesn't burn, huh? OK, yeah. 'Cause from the moment it's burned now, that will taste burned at the end of it, huh? OK, yeah. I'm really hoping that I haven't added a burnt flavour to my bisque. That's... You see there? Yeah. If you do that, it's not nice. If I've burnt my lobster this early on in the cook, that could absolutely send me home. 1 Amy, Georgia and Stephen are in a pressure test cooking a French seafood dish by Guillaume Brahimi. Amy has just found out that her lobster stock is starting to burn. If you do that, it's not nice. That could absolutely send me home. If it tastes burned now, it will taste burned in a dish, so maybe...another pot. Clean pot? Yeah. Yeah, yeah. And, also, don't try to scrape it, huh? OK. Guillaume suggested I put my lobster shell into a fresh pot without the charring on the bottom, so that I don't get any of that flavour. Um, yeah, yeah. Are you OK? Sorry. Just move on from it. You've transferred it, you've saved it. You're fine. You're fine. Yep. Just regroup. Regroup. Yes. So, make sure you follow the steps and breathe. You're only cooking a beautiful dish. Thank you. (ALL SHOUT ENCOURAGEMENT) It is a little bit embarrassing that I've made such a simple mistake. I really need to focus and up my game today. Georgia, from the start, just bang-on. She's just really fast, getting ahead of everyone. And then Stephen, as well. How's it looking, Stephen? Oh, it looks great. The colour's great. It smells really good. So, just hopefully Amy can catch up and, you know, everyone can just get everything on the plate. JESSICA: All good, Georgia. The next step I need to move on to is my tapioca crisp. On Guillaume's dish, there were three little black crackers sitting on top of the sea urchin shell. It's tapioca that's been deep-fried. I'm whisking my tapioca pearls. They're nice and translucent. So the next thing I need to do is add in the squid ink. STEPHEN: The tapioca's gone translucent and it's ready for the squid ink. Kinda looks like caviar caught in an oil slick. It's very black. It's nice - I like the colour of it. (ALL SHOUT ENCOURAGEMENT) I've never made anything like this before. I need to make sure that each of the elements are perfect. You're doing phenomenal, Georgia. It does smell wonderful in this kitchen right now. Half an hour down, two hours to go. Come on. Let's go, guys. Let's go, guys! Come on, Stephen. Come on, Georgia. Come on, Amy. I'm really happy with how the stock is. The lobster flavour's coming through. So, I'm gonna strain that off. There's so much to do in this dish and I need to get a move on and get my corn puree on the go. The corn puree is used to make the corn custard. I add the corn and then the lobster stock. I need to cook that for about 20 minutes, or until the corn is soft. I just need to leave it simmering. SARA: Alright, in. How long for? An hour and 15. I really love preparing squid. I think it's a beautiful protein. And I love Guillaume's idea of making a tagliatelle. My dad is a very keen fisherman and it's been a huge part of my upbringing. It's something that really brings us together. Seafood is home for me. Come on, Georgia. Good work. I think the biggest thing to remember when preparing calamari is that you've got to be gentle. It's gotta be cut properly and beautiful - clean, white flesh. But it's nicely and clean, that. That's great. Yeah. And nice and tight. Nice and tight and in the freezer. And after that, you just make tagliatelle. Yeah. Beautiful. OK? I'm excited. That's good. I put my squid in the freezer. When it freezes it goes solid, so you can cut really fine slices and make the tagliatelle that Guillaume had in his dish. Come on, Stephen! Come on, Stevie! I cook quite a lot of seafood. It's something that I enjoy. That's what I'd like to serve at my bed and breakfast one day. I need to make sure that my squid is the same as Guillaume's. Eventually my squid needs to be cut really thinly. It needs to look perfect. You're doing a great job, Stephen. OK. Let's go, Stephen. Come on! It's time to move on to my sea urchin. GEORGIA: I'm really excited. I've been waiting for this bit and I can't wait to start working on this beautiful little creature. To prepare the sea urchin, I need to cut through the shell. To cut the top off the shell... is so hard. It's really important that I'm super delicate with the shells of the sea urchin. One of them has to be perfect. It's going to be the bowl for the dish. I've never done one of these before. It's a total treat... um, to be able to do this. It's not your everyday seafood. It's very special and I'm trying to respect it as much as I can, but...it's a hard little bugger. It's not pretty in there. It's like something out of Predator. It's ugly and slimy and there's bits of stuff. It smells bad. I need to find some sea urchin tongues to make my sauce and to put on top of my dish as a garnish. Eugh! Where are these pretty little tongues that we're meant to find? 'Cause right now it's just really ugly. Have you ever prepared these before? No. First time for everything, isn't there? Yes. The sea urchin, they're like a tongue against the shell. If you tip it up, I can see the coral sitting... Yeah, you can see. Turn it round. Turn it round. Ah, yeah. You see? They're around. Ah, that way. So, if you go like that you will break it. (GASPS) Look, I can see it there. It's like a boiled egg, isn't it? Yeah, yeah. I need 55 grams of the sea urchin tongue to make a sea urchin butter. It's those bits that look like the... Yeah, not that stuff. And I need three perfect intact tongues to put on top of the dish. So I'm not going to rush through this. The sea urchin is 100% the weirdest ingredient I've ever cooked with. I mean, it's alien-looking. That's it. It's very easy to take off. That's it. GARY: That's it! Look at that! Is that a great feeling - to do it like that? Look at that. And that's half of it. Because you cut it. Beautiful. Normally they grow much longer, but that's... I'd be happy with that. That's almost a pleasure, seeing him do that. Yeah. Look at that. The corn and lobster stock has been simmering and the corn is nice and tender. I need to blend it up nice and smooth... ROSE: How is it, Georgia? Beautiful. Good job, love. ..and then pass it through a sieve. The next step is to make the sea urchin butter, which is essentially just combining the sea urchin tongue with butter. It's not that difficult a task. I add the butter to the sea urchin and that's it sorted. I can put that in the fridge and move on to the next task. So, I've got my corn puree sitting in a silver bowl... and I've got my sea urchin sitting in a silver bowl. I measure out 75 grams of butter for my sea urchin sauce... Oh, 75 grams, on the dot! ..and it's nice and soft, so it should whisk in well with the sea urchin. I grab the first bowl that I see, add the butter in, whisk it nice and evenly through. And I'm whisking away and it's... blending in really beautifully. I put it in the fridge to rest. I move on to finishing off the corn custard. Alright. I read over the recipe, I grab my corn puree to make my corn custard... (GASPS) What? What have you done? I think I've made a huge mistake. I realise, my corn puree... I've just mixed it with butter. Oh, my God. You can't have butter in custard. What's wrong, darl? I've just whisked... the butter into the corn puree instead of this. Shit! Holy crap. I am having a really big 'oh my God' moment. All of my corn puree that I've made and been cooking on the stove, in the Thermo, pushing through a sieve, I've totally stuffed it. If I don't figure out a way to salvage some corn puree somehow... I'm going home. 1 (GASPS) What? All of my corn puree that I've made and been cooking for the last hour and a half, I've totally stuffed it. Holy crap. Georgia's in big trouble. She doesn't have corn puree to now make her corn custard. I don't know what she's gonna do. If I don't figure out a way to salvage some corn puree somehow, I'm going home. What are you making? This is the sea urchin butter. And what's that? That's butter with the corn puree that I made. I put it into the wrong bowl and whisked it. Don't worry too much about that. Yeah. You've got a big issue with that. Yes. Because the custard's not going to work. No. With butter in it. With butter. No. Do I get any more corn to do my corn puree again? It's a pressure test. You don't get any more corn? Where is the corn you used? Where are they? I put it in the bin. It's gone. That's the... That's the puree. I would use that. Forget the one over there, OK? Yeah? Could try and get as much out of that as I possibly could. And here. You've got more here. I would scrape everything. Doesn't matter if you don't have enough for two - you only need one for the show, OK? Georgia, look at me. Yeah. Just concentrate. Yeah. You can do it. Yes. Yeah? Focus. Guillaume's given you the right advice here. You can still do it. Yeah. You can pull it off. OK. Focus. I am. Look at me. Yes. Focus. Yes, George. Yeah? Thank you, Guillaume. You'll be OK. This mistake will be a big game changer for her, I think, because Stephen and Amy are so in control. So I am worried about Georgia now. Georgia, do you mix it with cream anyway? Just leave me do it, please. I'm going to take Guillaume's advice, I'm going to get as much corn puree as I can and hopefully my dish has corn custard. This challenge is all about one thing - saving yourself! One hour to go! Come on! (APPLAUSE) STEPHEN: So, it's time to put the custard together. The custard's a crucial element to the dish and it sort of melts and mixes in with the sauce. It adds that sort of different dimension, that different flavour. Fill the custard moulds with the custard, add water. It will steam while it's in the oven and set the custard. Made your puree? Made your crisps? Yeah. Puree crisps are drying in the oven. And your custards? You've done those? Custards are in the oven. Stephen seems pretty organised. Well, he's got the custard in. Nobody's done that yet. Yep. That's good. It's good, Stephen. Well done. Thank you. Let's go, Steve! It's nice to hear, but I just need to keep focused and keep moving. REYNOLD: Good work, Amy! MATTHEW: Come on, Amy! Next thing I need to do is get that lobster tail out of the shell so that I can start poaching it in the butter emulsion. This is cooking for Guillaume. This is his love of the sea, so it has to be cooked perfectly. Lobster is the decadence to this dish. The temperature's right for the butter now, it's around about sort of 58 degrees, so I put my lobster tail in. I need to make sure that I get this right. It's really critical. Oh, my God. GEORGIA: I feel like I'm way behind the pack. I'm scraping every single last drop to get as much as I possibly can. I need 100 grams to do half the recipe. Right now I'm in trouble. I'm really starting to worry that I'm not going to have a corn custard in my dish. I'm not putting it past her to get it back on track, but she just looks really, really worried. Ooh. Ooh. I've scraped every single last tiny little... peeny little weeny bit of corn puree. (GRUNTS) OK, I've got a quarter... ..a quarter recipe. JESSICA: Doing really well, babe. Keep pushing. Made a huge mistake. So, Georgia, have you found a way of rectifying that mistake? Yes, I managed to get a quarter of the required amount. OK, so you're going to do one? Do one. I've got just enough puree to make a quarter of the recipe. Hopefully that's enough to make one custard. I'm taking a massive risk. I can't stuff this up. It's amazing. Georgia was leading by far at the start, but now you really see Stephen is ruling it. He's the one leading, he's in control. I hope Georgia doesn't get too worried about the custard. All she need to do is one. She only needs one. But, again, she decide to put the butter in the corn. She doesn't read. She's racing too much. BILLIE: Georgia, you are an absolute legend. Good save, babe. When I'm looking at her cooking, she's got very good skill, but she needs to read the recipe. I've got a custard. I've got one. Nothing can go wrong with this custard. A few mistakes that I've just made have definitely set me back, so it's time to pick up the pace. I've just got to multi-task and move as fast as I possibly can. The pressure is REALLY on and it's about you keeping yourself in this competition. 30 minutes to go! MATTHEW: Come on, Stephen. Keep it going, mate. Your squid too, mate. Does that need to get into the freezer? I've just realised that I've forgotten to put my squid into the freezer. If it doesn't freeze, it's gonna just be really awkward to get those thin slices. I've gotta really move quickly, get that into the freezer and hopefully that's gonna have enough time to firm up so I can slice it really thinly. Nowhere to run, nowhere to hide! 20 minutes to go! My sauce. That's plenty. Great. BILLIE: Georgia's looking pretty frantic at the moment, so I just hope that she can pull it all together and hopefully get something up. Guillaume comes over to the bench and he's a little bit concerned about my lobster. The way you're cooking the lobster, there's no way it will be ready in 10, 15 minutes. OK, you need to keep bringing some heat into it. OK. OK? You want it to be translucent but cooked. Yeah. I'll just... Yeah, OK. OK, less than 20 minutes. Hurry up, Stephen, OK? Yes. I take that over the 60 degrees and I'm hoping just to cook that a little bit quicker. Just need to keep a beady eye on it and make sure that it's still translucent when I cut it open. SARA: Go, Georgia. I have no time. This cook has been crazy. Georgia, how are you going? Good! Ooh, sorry. Whoa, whoa, whoa, whoa. I dropped it in the oil. Just, you know what? Move that here. Yeah. Don't want to burn yourself. Sorry. Don't overcook the lobster, please. Don't overcook the lobster. I've taken it out. OK. And don't undercook it, either. Translucent, you know? OK? Yeah. I'll cut into it and have a look. Good work, George! AMY: Time's running out, so I'm getting everything into the little bowls before I have to plate up. I take the lobster out of the pot, I cut it open and my lobster is still raw in the centre. I'm under a huge amount of time pressure now, but I need to cook it for a little bit longer. GEORGIA: I take the squid out of the freezer and, as I cut really fine slices, it looks perfect. I'm running out of time now and I'm really feeling the pressure. Be careful of your lobster. Don't forget you still have to cut your squid. Yes. Huh? Keep going, yeah? Thank you. Come on, Stephen! Come on, Stephen! So I quickly take the squid out of the freezer. Hopefully it's had enough time to firm up. As I'm slicing it, I know I'm not slicing it thinly enough. The squid's sort of going a little bit everywhere and I'm just thinking, "Thinner, thinner, thinner," but if it's too thick, it's gonna be too chewy and like chewing on an elastic band. I'm starting to really worry. I've gotta get this squid perfect or it's gonna be a terrible base. 1 So little time, so much to do! Five minutes to go. (ALL SHOUT ENCOURAGEMENT) MATTHEW: Come on, Amy! Come on, Stephen! So, I just throw in the sea urchin butter, give that a blast with the hand whizzer to emulsify. There's so little sauce that the blender's hardly even touching it. I've not measured it properly. I've not got enough time to make any more. Trusting my instincts may have backfired on me here. You have three minutes to save yourself! Three minutes to go! Come on. ROSE: Come on! AMY: I've got my elements there ready to go, so I'm gonna start plating up. I start putting everything into the urchin. WOMAN: Keep pushing! It looks amazing! GEORGIA: Ooh. My corn custard's really delicate, it's soft. It's only just set. I carefully transfer it. Ooh. It's got great colour. I'm just hoping that I've nailed this element. Oh, God. I put my squid tagliatelle on top of the custard and then I need to put the lobster, the oyster, the mussel and the clam around the outside of the shell. ROSE: Come on, Ame, don't give up! Keep pushing, babe! MATTHEW: That's good, Stephen! When it comes to plating up, I carefully put everything into this tiny little sea urchin shell. As I'm plating it up really nicely and it's looking more appetising, so I'm hoping that will make up for the lack of sauce. This is it! Your last minute! One minute to go. Come on! Sauce, sauce, sauce. I remember Guillaume's dish had this beautiful sauce all through it. It was very saucy. So I'm not going light on the sauce, I'm going to put plenty in there and almost top up the shell with the sauce. Georgia has heaps of sauce, but Stephen has hardly any. I really hope it doesn't cost him. 30 seconds! 30 seconds to go! ROSE: Come on, guys! WOMAN: Let's go! Whoo! I'm rushing and going as fast as I possibly can. I'm trying to put everything on there. I've got sea urchins to put on top as well. STEPHEN: I put my sea urchin tongues on top and then just finish it off with the ocean trout roe. Stephen's dish looks amazing. He's put so many tongues on his dish and it's just stunning. Clams. 10 seconds! 10 seconds to go and I'm reading over the recipe to make sure that I've got everything... Oysters. Nine... Urchin. ..and realise that there's something missing. ..eight... I'm missing three urchin tongues. ..seven... I used them all in my butter. ..six... I don't have any other tongues to use. ..five... This is definitely going to affect my dish. ..two, one! That's it! Time's up! Well done. I'm hoping that this little element isn't going to cost me everything today. STEPHEN: It's been hard work and a lot of pressure and a lot of stress, and, you know, I honestly don't know if I've done enough. Well done, man. I'm feeling really disappointed. I've given it everything I've got, but it looks terrible. I'm...probably 90% sure I'm going home today. God, that was so hard. Looking down at my dish, walking into the tasting room, it's definitely not as refined and as delicate as Guillaume's looked. But I know that it's packed full of the sauce, I know that I really took my time with the calamari tagliatelle, but at the same time, I'm really, really scared that this is the last dish I'm going to walk in here. Gee, you had a bit of a struggle, didn't you? I... Sorry. Guillaume, what did you see when you watched Georgia cook in the kitchen? Well, firstly, Georgia, I'm breaking my heart seeing you crying about my dish. It wasn't created for that. Um, but what I thought for the two and a half hours you were under the pressure is that you just keep going. You know, the custard was wrong, and it just reminded me of an athlete who fell over and get up again and try again. And your commitment to the dish was unbelievable. You know, I was watching you, and you keep going and keep going and keep going. That's a credit to you, that. I'm looking forward to try it, you know. I just wish you'd stop crying. Yeah, sorry. I wish you'd stop crying. I'm telling myself to stop and it won't stop. Thank you so much. It was an absolute honour. Thank you. GEORGE: Guillaume, what do you think? I find it's a pretty dish, you know. Like, the sea urchin was cooked very nicely, the tapioca is looking good, not white. The sea spray is fine, but it just looks a little bit flat, you know? This dish looks...it looks like someone's already had a go at it. . 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. PEOPLE CHATTER, DANCE MUSIC PULSATES They've been on the sauce. They've been on the sauce. Your party! They've been on the sauce. Your party! That's Mary's boy, isn't it? Yeah. Maybe you should say something. Maybe you should say something. Nah. I'm crap at that kind of thing, Barry. Yeah, but they're just kids. If we don't say something... (GROANS) Hey, boys? Boys? Why don't you get a lift home tonight? Oh, whatever, mate. I've only had a couple. No, no, no, no. It's too late now. I've spoken to you and I know your mum, so that means our fates are aligned. You get into that car and you get yourself killed or you kill someone else, I become part of it too. How? How? Well, it's like, um, my balls are in your hands. BOYS LAUGH, SNORT BOY: Oh, you want the balls! BOY: Oh, you want the balls! Nobody wants that. Hey, how about I drive you? What? Oh. What? Oh. BOYS LAUGH, DANCE MUSIC PLAYS ON RADIO (SWITCHES RADIO STATION) (SWITCHES RADIO STATION) YODELLING MUSIC PLAYS I like it. 1 First thing that stands out is the sauce, isn't it? You know, it ties it all together. Bags of flavour. Calamari is cooked beautifully. I think it's delicious. It's...it's been made by a cook that is someone who tasted. You can tell it's well balanced. She definitely got to a point where she had to use her own intuition. I mean, running out of the corn for corn custard, she got one up. It's really tasty. The squid tagliatelle is tender, it's thinly cut, which is great. You know what? For someone that had lots of issues along the way... And, honestly, if you were sitting on the sideline as a spectator, you would have been going, "Oh, she's in trouble. She's gone." She's definitely pulled the cat out of the bag and she's put up a really tasty dish. She was under a lot of pressure, she did a lot of mistakes, but what came out of all her mistakes is bloody delicious. Walking the plate up to the judges, my biggest concerns are the sauce and the squid. With the sauce, I'm worried that there's not enough. I'm just thinking, "Please let it be enough." It's do or die today, isn't it? Top 10? It certainly is. What's the dream, Stephen? The dream at this moment in time is to get through this pressure test. Yeah. And then? My firm dream is bed and breakfast, food destination. You don't just go for the breakfast, you go for the evening meal as well. Local produce, locally sourced. You know, everything that I want to do is in that. For a bit of fun, write the menu. Yeah. What would you like on there? The dream is very important. But for your dream to come true, you need to put a plan in place. Write the produce of the season. What vegetable goes in summer, in autumn, in winter? That's a start. Yeah. Thank you, Stephen. Cheers, boys. Thank you. Guillaume, what do you think? When you first look at it, George, it looks nice, it looks lovely. The sea urchin are very nicely and he was one of the only ones really getting the whole tongue of it. I'm really looking forward to try it. The kicker for me - it looks pretty as, and those tongues of sea urchin. And that's what it is. I mean, in the end, it's a sea urchin dish. You wanna really put your fork into it. Shall we? Yeah. Let's do it. I thought you'd never ask. A tough dish, and I think he's done a really good job, for an amateur cook. The cooking of the lobster is good. The squid is a little bit too thick and a little bit, you know... But this is not the dish. There is no sauce in it. That's the problem. The sauce in your dish ties it all together. Yeah. And it's like a stew at the end, you know? Like you... Yeah, your dish, Guillaume, was really delicate, and what we've got here is just like lots of seafood jammed into the shell. For me, this dish is about three things. It's about the texture and the flavour of that custard, which is great, it's about the sea urchin, and we're certainly getting that, and then there's the sauce, and that to me is what's lacking. It would bring everything together. AMY: I've definitely made big mistakes today. Missing those urchin tongues, which are a big part of the dish, I'm really worried that it could potentially be me that's going home today. Well, Amy, we promised you an intense ride. Did we deliver? Yes, you did. Absolutely. That was very, very intense, very stressful. But I'm stunned at this dish. I think it's amazing. You picked a good one. Thanks, Amy. We'll taste now. Thank you. Thank you so much. GEORGE: Thanks, Amy. Cheers. Guillaume, what do you think? The tapioca is fine, the lobster looks lovely. Just missing the sea urchin tongue. The big thing for me is the visual of the sea urchin tongues. I just think, you know, those popped on the top really reinforce what you're eating. What we're eating, yeah. And it's not there, so... 1 The sauce looks OK, actually. That's made the sauce. Formed the sauce. Yeah, yeah. Yeah, yeah. That's delicious. You can tell it's the cooking of seafood. You know, everything's nicely poached, lobster's great. I think the success in here is the fact that she got the custard right. And I actually think the lobster in mine is the nicest out of the bunch, in terms of it being cooked. The sea urchin is a big miss, but, you know, some successes too. Wow. High stakes, high stress today. Because if you make it, then you're part of our top 10. Guillaume, broadly, how did they go? I think I was blown away. You know, for two and a half hours, you worked very, very, very hard and you achieved something that was just extraordinary. You should be very proud. And, by the way, this dish is not an easy dish for anyone. And I saw your faces this morning when you saw the dish, and, you know, you took the challenge, and credit to you. Again, you should be very proud. Thank you. Stephen, Amy, Georgia... as always, it comes down to the dish you cooked today. One of you is about to go home. Stephen, your dish arrived looking gorgeous and you had a generous serving of those beautiful sea urchin tongues. Amy, you had the best-cooked lobster of the three and everything was covered in that delicious, urchinny sauce and custard. Wonderful. Georgia, you had the best tagliatelle of the day. It was thinly cut, it was beautifully tender, and overall your dish was really well balanced. But on the negative side, Stephen... no sauce to speak of. Amy, you didn't have those sea urchin tongues. Georgia, your dish looked flat. But... ..as we all know, the French love their sauces almost as much as they love their grandmothers. That's why, Stephen, I'm sorry, you're going home. (SIGHS HEAVILY) That's the way the cookie crumbles. Yeah, Stephen, the issue for us was that that sauce is the liaison that brings all that beautiful seafood together, um...and it just wasn't there, where it coated everything in Amy and Georgia's dish. (GROANS) I'm kicking myself. (WHISPERS) Stephen. Stephen, obviously it's a bit of bad news right now, but a massive achievement to get this far. You need to give yourself a big pat on the back. And you got straight into the competition with that beautiful lamb dish. Stephen, I love it. My mouth has gone, "Bang." I think it's delicious. Whoo! You beauty! You led your team to victory at Puckapunyal. Thank you, everyone! Blue team, congratulations. Thank you. Well done. You got better and better, and that's what we love to see - is you came in as a good home cook, yeah? You leave us an exceptional cook. No, thanks, George. It's been fantastic cooking for you guys. And, Guillaume, thank you very much for coming in today. I just... Apologies I didn't do your dish justice. That's OK. Stephen, we're gonna miss you, man, we really are. You're...you're...you know, you're a wonderful bloke. But now it's time to say goodbye, mate. Yep. Thank you so much. Do yourself a favour - write that menu. I will do. For your place. I will do. Good luck, mate. Cheers, George. All the best. Thanks. Good luck, Stephen. Guillaume, pleasure. Cheers. Thanks, Matt. Come here. You know, I'm gutted not only to be going home, but I really, really wanted to get to that top 10, and I haven't done that. But I beat the halfway mark, so I've gotta be...gotta be happy with that. Stevie. Stephen! Another one bites the dust. MasterChef has definitely made me realise that you can chase your dreams, you can make them a reality. It's definitely given me the confidence that I can do this, and it's gonna be tough to not be in it. ANNOUNCER: Next time ` immunity is on the line. I want it so badly. And it's back to kitchen basics. Good old-fashioned baking challenge. Using tools straight from Granny's cupboard. I haven't used one of these since I was a kid. The winner will take on guest chef Jim McDougall. And after eight weeks in the MasterChef kitchen... Jim, there's no pressure. It's only your reputation at stake. ..is this the night one of our amateurs will beat the professional? Able 2016