ANNOUNCER: Previously on MasterChef Australia, Ashleigh pitted her dessert skills... Let's go, Ash. ..against a chef with a savoury bent. This is gonna go down to the wire. And when her parfait hit the judges' sweet spot... That is so delicious. ..she won the coveted immunity pin. Good old Smashleigh. Tonight, you're invited to a classic high tea at one of Melbourne's grand old hotels. Come on, come on. We need everyone hands on deck very, very soon. Guys, come on. We gotta hustle. They will create sweet treats... How am I gonna plate these up? ..for 100 savvy diners. That was delicious. But who of our class of 2015 has what it takes to impress four of Australia's top pastry chefs... Ooh, look at that. These chefs are my heroes. Love it. I like this one. ..and stay safe from elimination? # 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. Able 2016 (EXCITED SHOUTING AND APPLAUSE) Today's a very special day - it's my birthday. Yay. Oh, my God! You guys! (LAUGHS) There's a card. Oh, my heart's racing. (READS) "Dear Rose, Happy birthday. Today we've got something special for you. "Come and meet us at the MasterChef kitchen. Gary, George and Matt." That's lovely. Oh, my God. (LAUGHS) This was always gonna be a memorable birthday, but I'm just so lucky to be in the MasterChef house with these contestants. This is enough of a surprise already. I can't even imagine what's waiting for me at the kitchen today. MATTHEW: We're the top 10. To survive this long, seeing how many good cooks have been eliminated along the way, to actually make it here, is a great feeling. REYNOLD: I'm excited. I can't wait to see what the judges have in store for us. Let's go... (ALL 'OOH') WOMAN: Oh! WOMAN: Team challenge. Team challenge. WOMAN 2: What is going on? MAN, WOMAN: Team challenge. Good morning. ALL: Good morning. Are we in a little bit of a celebratory mood this morning? Happy birthday, Rose. Thank you. Oh, have we got a treat in store for you. Or actually, to be more specific, a lot of little, beautiful, itsy-bitsy, tiny, gorgeous treats. Today, you are going to be preparing high tea for 100 guests. Oh, my God. WOMAN: Wow. I'm stoked to hear that we're making a high tea. I love baking and I love decorating cakes as well, so I'm really looking forward to this challenge. You are going to be cooking and preparing all those beautiful little pastry items here in the MasterChef kitchen, and then... ..you're gonna do service somewhere else. You're gonna be packing up and taking all of your pastries to the Hotel Windsor, which is the home of high tea here in Melbourne. How beautiful. Hotel Windsor's beautiful. You are gonna love it. Rose? Yeah? Ooh, that's exciting, isn't it? It's so exciting. The Hotel Windsor is spectacular. It's a beautiful space. The Windsor has been serving high tea since 1883. SOME: Wow. (GARY LAUGHS) Wow. Today, what we want you to do is to prepare a selection of cakes and dainties worthy of this grand tradition. It's a massive challenge. But to help you, to set you on the path, to offer you some inspiration... ..we've asked the cream of Australia's dessert chefs to join us. Oh, my God. Please welcome Kirsten Tibballs from Savour... ..Darren Purchese from Burch & Purchese... ..Bernard Chu from LuxBite... ..and Christy Tania from Om Nom. (CHEERING) Oh, my God. This is amazing. Four of the best of the best of the best in our country are here with their gorgeous desserts, and I am totally blown away by this. This is crazy. Georgia, you gave us a bit of a "ooh" at the mention of Darren's name. I absolutely love your work and it's totally inspirational. For when I look at desserts and then I look at yours, it's just mind-blowing. Thank you. Today, what we want you to do is draw inspiration from these four chefs and these four beautiful stands. What advice would you give them for high tea? You need to show as much variety as possible in terms of the presentation and cooking technique. You have a limited amount of time, so think of efficiency. If you're making something, make sure you can use it interchangeable. SARA: Just a question in terms of anything not to try, considering we've got transportation to worry about? Dessert in the glass will help. You know, a little tart would help as well. Yep. It's really important that it tastes beautiful, has great texture, but it's achievable in the time you have. 'Cause at the end of the day, it needs to look perfect. So, how do we pick teams? We're really modern these days. It's pretty easy. Jessica, one. Sara, two. Georgia, one. Rose, two. Ashleigh, one. Billie, two. One. Two. One. Two. Ones on that side, twos on that side. Rose, 'cause today is your birthday, guess what. Team captain! You get your birthday wish, you are the team captain. Good. My day job is a workplace trainer. I spend my days coaching and motivating and training managers on how to be team captains. And now I get to be captain. I'm so excited. The other team... Reynold? Yeah, I'm keen to be captain. Guys, are you happy with that? ALL: Yes. JESSICA: Absolutely. Perfect. I put my hand up straightaway, 'cause I just feel really determined to do it today, and I feel ready. That's two really strong teams, there. This should be a great battle. Now, Kirsten, Darren, Bernard, Christy and me are going to head off to the Windsor. Good luck. We'll see you at the Windsor. Let's go, guys. GARY: You have three hours to prep and cook in the MasterChef kitchen. You've got to make a minimum of five sweet items. You have to make enough cakes for 25 stands, so it basically means you've got to make about 80 of each item. And then you've gotta get to the Windsor. It's not a race to get to the Windsor, but once you get there you've got 30 minutes to make all those little finishing touches, set everything up on stands, and then you have 30 minutes for service. Matt, George and I, along with the pastry chefs, are going to be sitting and judging all of your pastries. This is about impressing some of the best pastry chefs in the country, plus those customers and us. ASHLEIGH: It's definitely terrifying knowing that the guest chefs are going to be eating our pastries. They're all amazing pastry chefs, so they're gonna have really high expectations of us. It's very daunting. Losing team into tomorrow's elimination. Just remember that. That keeps you focused when you're in the top 10 - you want to survive. Are you ready? ALL: Yes. Your time starts now. REYNOLD: Think fresh. Fresh. Time starts, we run to the pantry and just look around for ingredients that we can get inspired by. Some berries. Some flowers. Oh, yeah, beautiful. Alright, guys, let's go plan. What they need to do is take some inspiration from this. I mean, this here is clever. A little glass, you know, a little mousse, a jelly, you know, a little raspberry on top. And that transports well. Yeah. I'm hoping that their little trays are full of beautiful little morsels. Yeah, me too. ROSE: Let's run. Come on. MATTHEW: Let's go. I'm so in my element, being a team captain. They're saying 80, but I'd like to do 85. Yeah. I just think 85 of each... Like, this is my life. I've been doing this for the last 15 years. Let's talk about flavour combinations and the type of cakes that we wanna make. What have you guys got? I was thinking coffee and chocolate together. So, like, a tiramisu sort of flavour in maybe a little chocolate shortcrust tart. ROSE: We've decided to use those judges' advice today by doing one batch of chocolate pastry tart shells, and we're going to use those across two different dishes. So, 85 and 85 is 170 chocolate pastry shells. Can you please go? You go, so you start on the pastry shells. We think it's a really good idea, because it just means that it's one person focusing on making those tart shells, but it will mean two dishes get done. So, that's that done. Our menu today is quite varied. So, we're going do be doing a blackberry marine, a spiced orange and white chocolate-glazed cake, a rosemary and goat's cheese biscuit, as well as a chocolate tiramisu tart and a chocolate and passionfruit curd meringue tart. I'm feeling really confident. I've got an amazing team. It's my birthday. We're gonna nail it today, we're gonna have fun. It's gonna be a good day. Yo! REYNOLD: I've got my first idea. I just wanna be decisive today and I just wanna make sure that I can be, you know, just sharp and make sure everything is done perfectly, done fast. It's gonna be like a little popsicle. I saw some square moulds there and lollipop sticks. And the outside will be coated in cocoa butter. So, second idea? Something a little easy - say, like, little profiteroles... I wanna do a profiterole today, and Ashleigh puts her hand up that she can do those. Ashleigh, can you start with the profiteroles now? Yep. Yeah. I don't wanna waste time. As soon as she puts her hand up, I send her off to start baking the choux pastry. Third one - who's got an idea for that one? What about a tart? Making a shortcrust pastry. Who's gonna start on the tart shell? I can do the tart shell. I'm blown away. Reynold is on fire. He knows exactly how he's going to tackle this and he knows exactly what we're going to be doing. The five pastries that we're gonna do is a chocolate popsicle, a raspberry profiterole, a raspberry hazelnut praline tart, a lime curd and coconut tapioca pudding and a strawberry shortcake. Menu's set, so we've just gotta get cracking. We've gotta work together to make, you know, amazing pastry. 30 minutes down already, so no time to waste. 2.5 hours to go. GEORGE: Come on, guys. Push. I'm in charge of making the chocolate pastry shells for the passionfruit tart and the tiramisu tart, so I need to get on that really fast to get the pastry resting and then cooked. Today, I have to make 170 chocolate pastry shells. The pastry is really important because it's across two of our dishes. So it's a huge task and I hope I can get it done in time. How are you going for timing? I'm going well. You're doing good? Billie, she is an absolute machine. She's got the pastry going, she's already got a batch, you know, resting in the fridge; she's working on her second batch. I just really hope I haven't given her too much work to do. Alright. And you're doing OK? I'm doing the passionfruit curd at the moment, then I'll come back to the meringue top. So, today I want to be across my team, I wanna know what they're doing throughout the whole cook. We are absolutely up against it. I like the fact that you're just putting everything in detail, people are cracking on and working. GEORGE: Pressure's on. Pressure's on for you today because obviously you've got Reynold, Ashleigh and Georgia over there, who are strong on the pastry side. The blue team have got Ashleigh and Reynold. They've got a lot of pastry techniques in their team, but I've got flavour, flavour, flavour. We're following Reynold. He's busy. GEORGE: Reynold! He's busy. (LAUGHS) I'm busy. You're excited, aren't you? I'm really excited, but at the same time a bit stressed. I just wanna get everything really done and something really simple, also looks nice and that can be done easily. All eyes are on me and a lot of pressure, cos pastry. Today, I need to win this one. It's important, isn't it? It is very important. Um...I don't know, 'cause a lot of pressure, and especially that we don't have much time, just trying to work it through as a team. Whoever's free is gonna help out. And I reckon Christy Tania is gonna be looking at him. (LAUGHS) I'm excited to be captain. I've just been waiting for this moment for a pastry team challenge, because my family don't really support my dream to be a chef, and so I'm really determined in this challenge today because if there's any MasterChef challenge for me to win as captain, it's this one. I'll just be decisive, make sure everything is done right. Correct everything where you can. Otherwise you've gotta start again. How are you looking, Amy? Yeah, good. I've got one batch in the fridge. As soon as I've got this in the fridge, I'll bring the other one out and start filling the trays and baking it. OK. Amy's doing a shortcrust pastry for the tart shells. She needs to get that pastry into the oven, like, really really soon. And Ashleigh's choux has gotta get cooking very fast as well. There's a lot of things to do here. Just so many on my hands. ASHLEIGH: The hardest part of today's challenge for me will be getting those choux pastry buns perfect. Choux pastry can be quite tricky and if I don't get the mixture right, they're not gonna work properly. I'm gonna get Reynold to have a look over it before I start piping, just to make sure. Can you check my choux? It's pretty wet. Looking at the choux pastry in the mixer, I just didn't` I don't like the consistency. What do you think? Just give it a try first. What do you mean? Like, first batch in right now. We need to put these in the oven really` you know, as soon as possible. We're just gonna try if it works. What size do you want them? Just that size. Making the pastry took a lot longer than I expected it would. And if I have to start from scratch, we're gonna be really behind. ROSE: How are we tracking, red? MATTHEW: Good. Alright, guys, while you're working, I need you to think about what do you need to take with you, how we're gonna pack these, OK? Yes, Rose. Got it? Today I'm making a rosemary shortbread with a goat's cheese cream. Right, so... Hey, can I taste? Taste. It's got a bit of salt and rosemary. Do you want to do a tester? Uh... Chuck a little ball in, just bake it, see how it goes? Yeah. Why not? It's really important to test elements as you go, if you've got time. I'm just gonna chuck my shortbread into the oven, 'cause I'm not used to doing such large batches and I'm a bit worried that I haven't quite got my ratios correct. How much are we finishing off there? So, literally garnish - that's all I want, um, happening there. If you're not careful, this is the point where the cracks appear and the nerves start to build. One hour down, two to go. GEORGE: Come on, guys. Get serious. Come on! I've got my first batch of tester profiteroles into the oven. They're puffing up really nicely, so I'm feeling so relieved that the mixture has actually worked. So I start piping out another tray... and Gary comes over. What are these for? The profiteroles. They're really small, huh? Yeah. Reynold, how big are these choux buns gonna be when they're cooked? Just want it to be like small ones. Have you done a tester? There's some in the oven right now. They're in the oven. Is that big enough, Reynold? Too small. That one's too small. That's my fault, 'cause I told her to pipe small. Second batch, we're gonna make it bigger. Do yourself a favour - clean up, scrape down, set your trays up, then pipe, alright? You're just... You're getting yourself in a frazzle. I'm starting to feel really panicked and flustered. Clean down, get your trays lined. Come on. Ashleigh, yeah? Yeah. Time is ticking by so quickly. We need to get at least 80 profiteroles in the oven or they won't be dried out and crispy enough. So I'm really worried about getting everything done in time. REYNOLD: So, today, we're doing a high tea challenge. We have to make at least five pastry items for 100 guests. We've got three hours to prep and then we've gotta travel to the Windsor Hotel. And it's just a lot of pressure to do a lot of little things, little, tiny things. Are you happy with the size of these ones, Reynold? Can you check in a minute so that I can pipe the rest? All good. We've changed our minds about the size of our profiteroles. The first ones were too small, but Reynold's happy with the size of the second batch, so I'm gonna get on and start piping out the rest of the mixture and get them cooking. We need to make at least 80 profiteroles, get them in the oven, and then it's gonna take a really long time to fill them all and glaze them with the white chocolate ganache. Oops. So I'm definitely pushing it for time. You're halfway there, guys. That's 1.5 hours down, 1.5 hours to go. So time to ramp it up even more. Come on. ROSE: How are we tracking, red team? Good. I'm about to put the carrot cake into ze oven. Matt, how are you looking? Good. We've decided to take some of the advice from the pastry chefs and have a similar element across two dishes. Billie's tiramisu is gonna have a chocolate tart shell and my passionfruit curd meringue is also gonna have that chocolate tart shell. Billie's making the pastry while I make the passionfruit curd. Ideally, I'd like that curd to be a little bit thick. Have a little taste, though. It's sweet. Can you put more passionfruit in there? Yep. So, once I've got the flavour right, I transfer it to the fridge and allow it to cool down. Now I just need to make this meringue to finish off my dish. The other thing I'm worried about is piping the meringue on and then transporting it. I'm really worried about our cakes and our ingredients in the transportation and how they're gonna travel. If anything were to fall over or spill, we're in so much trouble. Do I just package up all the meringue and then we pipe it when we get there? So Matthew is gonna pipe the meringue at the Windsor. That's kind of the fragile thing, in terms of transportation with the meringue. Alright, your call. Let's do that. To start the chocolate popsicle, I pipe the mousse, which is gonna be the centre of the chocolate popsicle. And Amy tells me to check the pastry for the hazelnut praline tart. Reynold. Yo? This pastry, I think, is too soft. Too soft? I've definitely underestimated being a captain. It's hard, hard work. Alright, do it again. But please just make sure it's... I won't put any water in this one. People are coming with questions back and forth... That's fine. ..and you've just gotta have, like, multiple eyes, multiple ears everywhere. You've gotta answer questions, fix everything and you've gotta do your own job as well. What's wrong? Did the pastry not work? The pastry's not working. Amy's doing it again. OK. That's alright. We'll be OK. Hopefully, yeah. AMY: The pastry's going to be crucial to the hazelnut praline tart because it's going to be the flavour. It's also going to be how it looks on the plate. It will be done, promise. I've got my rhythm now. ROSE: Billie, are you tracking OK? I'm just gonna grease these with canola` like, cooking spray. Yep. It's gonna be 100 times faster. OK. If you're confident they'll come out, babe. I am worried about Billie getting through everything that she has to get through today. You know, asking her to do 170 tart shells is a huge ask. Alright, Billie, talk to me. I'm rolling out all the pastry. I'm five down, 165 to go. I've never made this much pastry before, so it's quite scary, 'cause it's across two of the dishes. I'm looking at the speed you're working ` there's no way you're gonna be done. OK. What you've gotta remember is the commercial lesson of roll, roll, roll, roll, cut, cut, cut, cut, bake, bake, bake, bake, chop. MATTHEW: Time's ticking at the moment and Billie's taken on a massive task doing all the pastry shells for her dessert and for mine as well. And I think we've really underestimated the amount of time this is going to take. Are you listening to that, rest of the team? Yeah. Yeah, she has got a massive job and currently ain't gonna be finished. MATTHEW: I'm coming over, Billie. I'm coming over. I'm really concerned and just not sure that they're gonna get done. GARY: We've got a lot of pastry and a lot of panic. And there should be ` 45 minutes to go. Don't forget you need to pack as well, huh? Yes?! ALL: Yes, George! Come on, let's go. Come on. GEORGIA: I'm doing the tapioca and lime dessert. It's pretty simple, really, as a dish. I just need to make sure that all the elements are perfect. While I've got the tapioca cooking, I need to make a beautiful lime curd to go as one of the layers in the dessert. Do you want to taste the curd? I'm going to triple my recipe, so hopefully that will be enough to fill the 80 verrines that we have to plate up today. Matt, where are you at with all your stuff? Talk to me. I'm helping Billie now with the tart shells, so we're working on tart shells for both of our desserts. Curd's in the fridge; haven't started on the meringue yet because if we don't have tart shells we don't have anything. Yep. Meringue will be the last thing I do. Billie's got a lot of pastry shells to make and she's really struggling at the moment, so she needs my help now. We need to get these tart shells done quickly 'cause we've only got about 45 minutes to go. We need to cook them, fill them, and then have them packed and ready to go in the next 45 minutes. ROSE: Looking across at Billie and Matthew, I can see them absolutely just pushing through those pastry shells. The first batch have gone into the oven. I think that they're actually gonna get it done. Like, I'm feeling really confident that they'll be able to get those pastry shells finished. Billie and I are pushing on, we're gonna get this done. We're not gonna let Rose down. REYNOLD: We're running out of time here ` like, really running out of time. I was hoping that we can pack within 30 minutes to go, but we're still pushing, we're still cooking. I have to coat the popsicles with cocoa butter and dip them into the popping candy. Amy is still blind-baking her tarts. I've gotta get everyone to finish their jobs. They've gotta move really fast. When anyone's free, quickly put your hand up and I'll assign another job for you. I think the profiteroles look good, but we still have to assemble all of our dishes ready to take to the hotel, so we've definitely still got loads of work to do. The profiterole production line starts out pretty well. I'm making holes and piping the filling in, and then Amy's glazing them and putting on the freeze-dried raspberries. But Amy's still got other things that she needs to be working on. These need to come out. I've got a cooling tray. Here. She's still got little pastries in the oven and the little tarts still need to get assembled. How are they looking, Ames? These ones are probably a little bit clumsy, so I'm hoping to push through and get a few extras. I'm definitely worried about the consistency of how these tart cases are being baked. They're darker at the back than they are at the front, and I'm hoping that I can pick out the good ones and put up a beautiful element on our tier. ROSE: Everyone's doing great. Come on, guys, keep pushing. I wanna start packing as soon as we can. Rosa... I'm tasting my test shortbread and it tastes a little bit like rosemary, but not heaps like rosemary. We might need a little bit more. Needs more. I'm really relieved I did the test. I'm just gonna add some more rosemary and then I should just be able to just go ahead and bake all my biscuits. What are you doing with your goat's cheese? Are you just piping it on? We've only got 30 minutes to prep at the Windsor, so we need to just do everything that we can in the MasterChef kitchen. I'd rather do it there, just to make sure that it's not gonna fall over. OK. You're piping and Matt's piping, so I don't want anyone else doing anything else. GEORGE: It's pretty simple, guys. If it's not ready in 30 minutes, it's not leaving the building. You should be assembling, you should be finishing. Come on! Let's go! Half an hour to go! REYNOLD: I'm gonna need someone to help me demould these. Amy. Yeah? Um...when you're done with that one, start assembling your chocolate tarts. Our plan today is to try and get as much done as possible in this kitchen. So we've got Amy's tart shells all lined out and we're putting a little bit of the hazelnut praline in the bottom of each tart shell, and then I'm gonna pipe in a little bit of that rich chocolate ganache on top. Just need to pipe a little bit in each tart. But the tart shells are not like I pictured them. They're all a little bit different in shape. How do you want this to sit, Rey? Just give it a little... Give it a little tap down? Yeah, a little peak. So, the plan is to make them look really beautiful on top and hopefully we'll be able to get these ones past the judges. GEORGE: Push, guys! Push, push, push! The clock is just going ridiculously fast today. Guys, can we start packing on trays. As soon as you're starting to get things done, let's get 'em on trays. Gotta get 170 chocolate pastry shells out of these tins. Oh, God. They don't wanna come out. They're just sticking in there. This is the biggest disaster I've seen in the MasterChef kitchen. GEORGE: With 15 minutes to go, you're still cooking?! Guys, you need to be packing! Come on! It's not coming out. We have to serve the judges five desserts today and we've only got three because the pastry shells haven't worked. MATTHEW: ..that are OK? No, Matty. They're not gonna come out. I feel really awful 'cause you're not only letting yourself down, you're letting, you know, four other people down. Rose, um...these shells are sticking into the, um...casing. Hang on, I'm coming. Yes. We've got 15 minutes to get everything packed up. If we don't get it packed up within the next 15 minutes, we can't take it. So, we got no tarts? We've gotta fix this. If we don't get five dishes up, then it's elimination for the red team. There I am back in my turner-upper days, giving the volume button a work-out. Oh, Grandma! Because, to be honest, my hearing wasn't as fit as it once was, but you can only turn it up so much. That's when I decided to go to Bay Audiology. I had a free hearing check and discovered how tiny the hearing aids are now, all with a 60-day money-back guarantee. Perfect. Call Bay Audiology to book your free hearing check on... UPBEAT MUSIC BILLIE: Oh, God. My chocolate pastry shells have not worked at all. Rose, these shells are sticking into the, um, casing. Hang on, I'm coming. I'm absolutely devastated. All of my tarts have failed and I just don't know what to do. Like, I greased them, but... ROSE: These tart shells are two of our dishes. We've gotta fix this. If we don't get five dishes up, then it's elimination for the red team. We've gotta pack these cases up. We've got to still finish packing all our equipment, all our ingredients, and I haven't got time to think about what to do, I just need to make a decision right now. So, I reckon crumble this, get it in the tray, and we'll have to build them up when we get there. But what in? Well, we've got little paper things. Let me count how many we've got. We're going to turn it into a crumb. Gold is gonna be tiramisu, silver's gonna be lemon curd. OK. Use some little paper patty cases and assemble them at the Hotel Windsor. Rose, how am I gonna plate up these things? Billie said all... It's OK, we've got it sorted. We've got little silver containers. We're gonna put some crumb, curd and meringue on top. OK. Just move, move, move. It looks like Rose may have come up with a great solution. It might be enough to save us and at least get five dishes on the plate today. GARY: Hopefully it's all coming together. And if it's not, the time now is to be bold. 10 minutes to go! Come on. GEORGE: Come on. GEORGIA: For the high tea challenge today, we have to cook, prepare, put all our food together and have it packed, ready to go. Gloopy, gloopy, gloopy. We'll then have to take our food from the MasterChef kitchen to the Hotel Windsor, where we'll be given half an hour to finish off any last-minute things. We've gotta move our butts, guys. Now we are feeling the pressure more than we have throughout the entire cook. There is hardly any time left and we're all trying to finish off our elements so that we can have completed items to pop onto those tiers as soon as we get there. Uh-oh. REYNOLD: What's up? I think we're gonna run out of curd. I'm piping the lime curd for the tapioca and lime dessert, and I'm running out. Are you running out, like, badly? Oh, no. Um...I need 11 more. We're short on the curd and we're just running out of time here. We don't have enough time to make more curd. Have you got any backup at all? Any backup curd? Yeah. No. I don't wanna let Reynold down, I don't wanna let the team down. Not to mention we have to be packed up and ready to go and get to the Hotel Windsor. And I'm really starting to worry at this point. MATT: With everything going on with the tart shells, I've kind of neglected the meringue, and I need to get this done now. What's happening with this? I'm trying to get that up to a hot enough temperature. Alright. Come on, we've gotta hustle. Let's go. The egg whites have been whipping for a while; I've finally got that sugar syrup up to temperature. So I pour that in, whisk it all together. I just hope it travels OK between here and the hotel. Can you just get everything bagged up now. We've gotta hustle. If it's not in a bag, if it's not in the tray, we can't take it, yeah? REYNOLD: We need to get a move on. So, go, go, go, go, go. Yeah, yeah, I'm hurrying. I don't have enough lime curd to fill all of them. I just need a teaspoon. Ah! Run, Georgia. Run. My only solution and the only thing I have time for is to take some of the lime curd out of the verrines I've already filled and pop them into the ones that don't have any lime curd yet. How are you guys looking? We're getting there. So I've gotta get a teaspoon and try and do it neatly and not mess up the jars, and it's just a mess. This is absolutely crazy. I don't know if we're gonna get it all done. I'm really freaking out now. GEORGE: Good to see you packing. GARY: Come on, guys! Five minutes. Come on. REYNOLD: Let's go, guys. Five minutes. Five minutes. Yes, Reynold. Go in five. Matty, how are you tracking? Nearly got everything. SARA: 'Chaotic' isn't even the word to describe what is happening right now. We're still glazing and crumbing and cooking and everything. What's up, Sar? I need you to get the other cakes out of the freezer for me. Yep. What's in the oven?! We have three minutes left of this challenge and we need to pack everything that we need to prep at the Windsor. Pack. What do you need to pack? Talk to me. Pack cream and things, because if that meringue or something goes wrong, we need to be able to make it again. We are running around everywhere, just chucking in anything that we might possibly think that we might need. GEORGE: Come on. Get it all packed up. Oh, shit. Sorry. (GROANS) I didn't realise it was standing up like that. Come on. There's a blender sitting on top of my cakes. Are they OK? GEORGE: Come on. Get it all packed up. ROSE: Oh, shit. Sorry. SARA: There's a blender sitting on top of my cakes. Are they OK? OK. Sorry, baby. I only made 85 and now a blender has demolished five of them. So I have no room for error now. Right, this is it! One minute to go! Final desperate grabs of ingredients. Remember, if it's not packed, it doesn't go. GEORGE: Come on, guys! Come on. Tip it into that tray. Just tip it into that tray. ROSE: We are frantic. I've got my whole team running from the equipment benches. I've got Matt running to the pantry to grab extra cream just in case the meringue doesn't work when we get there. Whoa. It's just... It's frantic. This is absolute bedlam right now. This is not how I wanted to spend the last minute of this cook today. GARY: 10 seconds! (ALL SHOUT FRANTICALLY) Nine, eight, seven, six, five... Sar, come on! ..four, three, two, one. That's it, teams. Time's up. (ALL LAUGH) REYNOLD: Oh, my God. I'm really proud of the team. I pushed them as hard as I possibly could. Well done. I hope we've got ready everything. It's stressful being a captain. Right, that's it, guys. Three hours of prep done. Now it's time to load the vans. ROSE: Come on, let's go, guys. Let's pack this stuff up. We've had three hours to prepare five different desserts, now we've got to get them onto the van... GEORGIA: We all good? Yeah, we're all good. Yay! We also need to take all the cakes that we've made so far, pop them into the Alfas and transport them to the Windsor Hotel, where we've got 30 minutes to prep and then we've got 30 minutes to serve 100 guests high tea today. GEORGIA: Our car's packed up with our beautiful little high tea items. Let's do it. We've got them stacked carefully in the boot. There's Amy, Jessica and Ashleigh in the back seat with them on their laps, so I have to be really, really careful driving. Ooh, a couple of bumps. Very precious cargo, including my teammates, but of course the little delicacies. I'll be in front of you guys and I'll just put stuff onto the tiers. AMY: We've done most of our preparation in the MasterChef kitchen. We've only really got to assemble the strawberry shortcake, so I feel like we're in a really good position for our prep time once we get to the Hotel Windsor. So, I think the first thing we need to do is get, um... let's get the quick jobs done quick. We're in the car on the way to the Windsor and the team were a little stressed. Billie and Matt have to both assemble their entire dish at the Windsor, and so does Jessie. So, Jessie can get her biscuits done and piped. I'm gonna try my best to get them done in 15 minutes. OK. We've got a lot of work to do and we've only got 30 minutes to do it. And it's... Yeah, it's a huge task. I can see 'hotel' up ahead. Can you? Yeah. Does it say "Windsor"? I don't know. Oh, it is! (POSH) Oh, Hotel Windsor. Oh, how delightful to be here. (ALL LAUGH) ASHLEIGH: We pull up at the Windsor Hotel and it looks so posh and fancy. I don't think I've ever been in a hotel this posh before. And we look a complete mess after that cook, our aprons are filthy, so I'm not sure that we belong in here. Right. Come on, team, let's go. OK, let's go. Unpack. Alright, we've got curd, we've got cream. Let's sort these trays out. MATTHEW: We arrive at Hotel Windsor and it's just chaos. Did you want to test one of those, Rose? I'm really worried about the meringue, so I immediately check it with Rose. Matt, no way. No? Look at it. It's completely collapsed. Yeah, yeah. So we're ditching the meringue. The meringue hasn't travelled well from the MasterChef kitchen and we can't use it. So we need to come up with another solution quickly to fix this dessert. Let's get you onto that creme fraiche. I want that whipped. The meringue was supposed to go with my passionfruit curd, but Rose suggests using cream instead. It's not the same kind of dessert, but it will work. Are you happy with that plan? Yeah. REYNOLD: The tiers are over there. We can cut them there. Alright, let's do it. Go, go, go. We have 25 tiers to fill, so we've gotta get them laid out. We need a system going. So, I've got to assemble the tiers. Reynold's running around trying to figure how to do that. How am I going to plate these up? There's not really much room, is there? Amy and Ashleigh are finishing off the profiteroles and assembling the strawberry shortcakes. We're getting praline onto the chocolate ganache tarts. I'm finishing off the topping on the tapioca and lime desserts. It's all systems go and we are firing through it. I'll just be another couple of minutes and then I can be over there with you. Yep. Ooh, my goodness. GEORGE: First guests have arrived, yeah? Are they gonna be ready? SOME: Yes. Ooh, I don't know. BILLIE: We're about to serve high tea to 100 guests at the Hotel Windsor. I have to get my tiramisu assembled. Matthew is putting his passionfruit curd crumble together. Jessie is piping cream onto her rosemary shortbread biscuits. Sara is finishing off her cakes, and Rose is about to start plating up the tiers. We lost a lot of time in the kitchen, so we've gotta move fast. ASHLEIGH: Here, mine are done. What do you need? I've managed to finish off my profiteroles pretty quickly. They're looking really nice, which means I can now move on to helping Georgia. REYNOLD: How's this all gonna work, with the plating? I'm so lost. Pardon? I'm lost with the plating. Just try and get a system. Oh, my God, they look so gorgeous. Well done, Ash. We're all busy garnishing and finishing off all our little cakes, and in that time Reynold has made a stand that is, you know, how he wants it to look. We've definitely got a couple of issues going on there. The little ganache tarts, the pastry's not the best. They don't look as refined as some of the other desserts, but, as a whole, I think we've done pretty well. ROSE: Jessie, how long for my biscuits? I'll give you 20 in two minutes. Two minutes? I'm gonna need them quicker, Jessie. Come on, let's go. Come on, guys. All in all, I'm happy with the rosemary biscuits. They look and taste amazing. Come on, I've only got two things on my plate right now. MATTHEW: Our main aim at the moment is to just make sure we've got plates ready for the start of service, and we're trying to get as many of our dishes ready so that that first couple of plates can be done. Matty, how long till my cakes? I've got... I'm piping the curd. The curd's fine, the creme fraiche is a bit thick. Um...but there's the first four there. The first eight there, if you want to take those. I'm really feeling the pressure at the moment. There's so much to do and I'm just not sure if I'm gonna get all of this done in time. Get as many done before service as we can. The dining room's nearly full, guys. 10 minutes to go. Come on! Let's go, guys. Come on, come on, come on. We need everyone hands on deck very, very soon. ALL: Yes, Reynold. Phwoar. We're really pushing it. We've got the plates over here, I've got the tiers over there, and we've gotta get everything up here. We've gotta make sure that we've got as many tiers as we can to get out as soon as service starts. What are you doing, Reynold? What are you doing? I've gotta start plating stuff up. Start a system, then. Think. You're running around like a headless chook. Yeah. Um... So work out a system. Like, everyone holds one thing, puts one thing on, put all the plates on. Like, think about it so you're working smart and efficiently, not running around like a headless chook. George says reorganise it, have a line-up and do a production line. And it's so obvious, just with the pressure I just can't think. My brain just goes to absolute, you know, dirt mode. Red team, blue team, Matt and the guest chefs have arrived! They're sitting at the table, you've got five minutes to go, yes? WOMAN: Yes, George! Georgia, start these. Yeah. Oh, my God. Four of the best pastry chefs in Australia are about to taste our food. Darren Purchese, Kirsten Tibballs, Bernard Chu and Christy Tania. It's such a privilege, so I hope we've done it today. Start getting more dishes up, please. We're still getting our desserts assembled. How are you going, Billie? I'll be a few more minutes with this, Rose, and then I'll be done. Rose is calling out for more dishes. I'm trying to go as fast as I can. Come on. When you're ready with more stuff, call it up, OK? GARY: You have one minute to go! Blues, you're doing a great job. Reds, come on, you need to get it together. One sample... Jessie, I need you. Rose, listen. No. Jessie, Jessie, over here. Rose. Rose, listen. One sample high tea and then you need to go. You need to plate up. Let's go, let's get this one done. Let's get this one done. I'm feeling so much pressure at the moment. I don't wanna yell at my team, I don't wanna, you know, make them feel bad and make them work harder than they already are, but I need to get them to move quicker. Matty, I need one of yours. I need some of your cakes, Matt. Right, remember, you've got 30 minutes for service. George and I are gonna go and enjoy a little afternoon tea, don't you think? Shall we? Good luck, both teams. Good luck, guys. All the best. Thank you. We've got our first three plates done, yeah? ROSE: Service starts, and looking over at the blue team, looks like their stands are pretty much almost all full. Let's go. They start sending their stands out. Blue team have got everything on. Come on, guys, let's start plating while you're doing that. And it's just me running stands at the moment and I'm feeling pretty stressed. (APPLAUSE) In my mind, I can't see how we're gonna get this done. ASHLEIGH: Today we are serving high tea at the Hotel Windsor to 100 guests, as well as the judges and the four guest chefs. (APPLAUSE) JESSICA: Service begins and we're all free to take out our stands, so we all head into the dining room, and it is absolutely gorgeous in here. You know, there's big, tall windows and lovely, like, refined settings. It's just gorgeous. GEORGIA: Hello. How are you? Here we go. Hello. Hello. Can I pop these here for you guys? ROSE: The blue team have got all their cake stands done and I'm feeling pretty stressed. I've only got three stands made and it's just me running stands at the moment. For you, my ladies. Enjoy. And gentlemen. We've only got 30 minutes of service, so hopefully we can get this done. Come on, we gotta hustle. Have you got more up? I'm really, really proud of what we're presenting today. Enjoy. Thank you very much. You're very welcome. But I'm definitely still worrying about that pastry for the tarts because it isn't consistent, and I'm hoping that it's not going to affect our overall score today. MATT: Reynold! Hey, guys. GARY: Ooh, look at that. MATT: Talk us through the elements you've got on the plate. First we have a chocolate popsicle, strawberry shortcake, a praline chocolate tart, a lime curd and coconut tapioca pudding and a beautiful raspberry profiterole with white chocolate glaze. I'm really nervous putting these cakes down. These pastry chefs are my heroes and so to present these pastries to them, I just hope that we've done enough, that we've done a really good job. Thanks, guys. Good stuff. Thank you. Looking at the blue team's stand, how does it make you feel? I'm excited to try it. You know, there's a sense of fun. Well, I kept smiling when I saw this because I think the blue team incorporated everything that we talked to them about. You know, like, the technique, the texture, the colour, the flavour. They're all different and it's really exciting. Where should we start, Gary? I just wanna go the lollipops, I don't know about you. Yeah, so do I. I think we should just go straight for the popsicles. Oh, it's soft. Really soft. MATT: Oh, yeah. Crispy chocolate. CHRISTY: I love the popping candy. It is fun. And with the creaminess of the mousse and that chocolate inside... Yeah, so simple but so perfect. Everyone is smiling. Love it. GARY: Next one. GEORGE: Profiterole? From the outside it looks really good. It breaks up really well. The flavour's not bad. MATT: In terms of actually smiles on faces, a little white chocolate, raspberry, choux pastry. A little bomb in the mouth. Not bad. GEORGE: Right, let's taste the strawberry shortcake. MATT: I think the biscuit is what makes this and lifts this little shortcake from being just berries and cream into another level. And when it's cooked that golden brown, there's a wonderful savouriness to it as well. Delicious. GEORGE: So, let's taste the coconut lime curd jar. (TENSE MUSIC) DARREN: Um...I love coconut sago, I love crunch at the bottom. I love all these light flavours, and there's mint at the end, it just lifted everything. I think it's really fun, and these are the sorts of things that I really enjoy. Right, let's taste the final item from the blue team, which is this hazelnut praline tart. CHRISTY: What did they use to bake the tart? Was it a mould? The pastry's a problem. I don't like that. BERNARD: I didn't like it either. I've had wows all the way along through this blue team's tasting, but this this, sadly, it's not quite there. The blue team's dishes so far have been excellent. Absolutely love blue team's coconut lime curd jar. I loved the chocolate mousse popsicle. That was beautiful. So we'll just wait and see what reds are doing. ROSE: Have we got more up? MATTHEW: I need another spoon. How many more have we got up? Those two are ready, Rose. The other team are out, done. Guys, come on. We're getting close to the end of service and we still haven't got all of our plates done. I'm spooning crumb into the paper cups, I'm piping in creme fraiche and curd. Keep pushing. Keep pushing. The presentation for this dish is much different than what we'd anticipated at the start. Let's go. Come on, guys, hustle. It was supposed to be a chocolate passionfruit meringue tart. This is not a tart any more; there's no meringue on it. Can we make a little bit more room for the next one? We've got some really nice flavours in there, but this is not at all the dessert that's on the menu. . 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. Last plates, guys. Let's hurry up and get this out. ROSE: We got all our stands done, we got all our dishes done. There was a point where I wasn't sure that this was gonna happen, but I didn't lose faith in my team. And seeing it all come together now, it's got height, it's got definition, it's got colour. MATT: So, Rose, talk us through what's on the stand. So, we have a blackberry verrine; we've got a rosemary shortbread with a goat's curd cream; tiramisu crumble; we've got a spiced orange and carrot cake; we have a passionfruit crumble as well to go with it. We had quite a few hiccups, but we overcame them, so I'm just hoping that they can see that the flavour combinations and the ideas are really good. Enjoy. Thank you very much indeed. Thank you. DARREN: Thank you. Let's start the red team's tasting with their blackberry verrine. GEORGE: The blackberry puree's good. It's not too sweet; you can taste the blackberry. GARY: So, let's try the passionfruit curd meringue. Where's the meringue? Where's the meringue? KIRSTEN: There's that cream. It's cream. Yeah. Um...it's a shame, isn't it? It's a shame, you know. I love passionfruit. That one stood out to me. Even so, I have to say that the texture, I don't find any lumps in mine. So that's a pretty good job. So, that's a good curd. On texture. GEORGE: So let's taste the tiramisu. I love the idea of eating a tiny tiramisu. I think we talked, didn't we, about wanting to make things dainty and surprising? I think that's a really cute idea. Shall we try the spiced carrot and orange cake? Oh. Oh, it's...it's rubbery. Um...spice flavour's good, and I can't kind of like the texture, but it's rubbery. It's dense and chewy at the same time. GARY: Right, rosemary biscuit. I like this one. GEORGE: This is good relief. MATT: I'm in a happy place now. See, it's fresh, there's a lovely...a lovely friability about the biscuit. The orange is a nice balance against the rosemary. I think the pastry was really crumbly, beautiful texture. Well baked and perfect thickness. I think that's a really nice little...nice little bite. The red team's tiramisu was fabulous. Yeah, the flavour was really good. The spiced orange cake would probably have to be the most enjoyable. MAN: The red team's passionfruit, I couldn't find the meringue, but the passionfruit curd in it, that was delicious. GARY: I know team challenges are difficult, but I just want to remind you how lucky we are to be standing in the Hotel Windsor's dining room, and having just served a whole roomful of guests high tea. This place is an institution. But it's a beautiful place. So, just be very proud of that, just for a moment. Let's be honest, the only thing small about today's challenge was the size of those little pastries. Everything else was enormous. It was a huge task. I'm feeling really nervous, 'cause I don't know how the red team went and I just hope that we've done a good job. Like, enough to stay out of the bottom. ROSE: I wanna stay safe so badly today. You know, I don't wanna go into another elimination, I really don't want my team to go into another elimination, and I don't want Billie to have to use her pin so early on. Like, there's just so much riding on us getting through this elimination. MATT: It is usually the case that the decision about who wins these team challenges comes down to little things, the closest of margins. Not today. One team blitzed it in the tasting, one team put up our three favourite bites of the day... ..and that team is the blue team. Well done, guys. REYNOLD: I'm really proud of myself. Uh, just... Yeah, just, I don't know, first time team captain, challenge that I really wanna be team captain in, pastry chefs that I, you know, want to serve, and to impress them is just an amazing feeling. GEORGIA: Reynold absolutely nailed it today. He was an amazing captain. His popsicle was out of this world, just so cool and creative. To do that and be an amazing captain, that just doesn't happen in this place, and he did it. He was absolutely brilliant. Blue team, that chocolate popsicle and the popping candy with them - absolute ripper. Chocolate mousse, we like to see it smooth, light, creamy, intense of flavour. And it put a smile on every one of those top pastry chef's faces. Well done. That coconut lime curd with that coconut tapioca, that little bit of kaffir lime - a beautiful way of using the verrine. Well done. And as for your profiteroles, Ashleigh, yes, it was worth it. We loved them. They were like little white chocolate and raspberry popcorns. Pop them in your mouth and keep on moving. I'm so happy that they loved the profiteroles and that all that time I spent working on them wasn't wasted and that I managed to produce a good dish. Red team, you know what that means. Tomorrow you're in the elimination. We've always talked about this competition being a roller-coaster. Some days are great and you're on fire and everything you touch turns to gold, and other days it just seems like you're pushing rocks up hill. And I think today you had one of those days. So you need to go home and forget about the trough that you're in today and think about the heights that you can soar to tomorrow. Billie, you've also got one very, very hard decision to make about whether you lose that pin or whether you keep it. I feel like, um...I really let the team down, and that's gonna be hard to use the pin to sort of leave them. So, yeah, it's gonna be a hard decision whatever way I go. Blue team, congratulations. Sleep well tonight. Red team, sleep well, too. We'd love you to be rested tomorrow. You're gonna need it. Goodnight. WOMAN: Thanks, guys. GARY: Well done, guys. Well done, blue team. ANNOUNCER: Tomorrow night, they all want a slice of the finals action. It's about proving that you belong in that top 10. But to keep their place... Oh, disaster. ..first, they need to cook an old favourite. I absolutely cannot go home on a pie. Then, the eliminated contestants are back... Who wants it more - you or them? I want it so badly. ..and they've got a point to prove. And maybe try and redeem myself. They have the dishes to shake up the competition. Absolutely delicious. GARY: Wowzer. You've still got it. But there's a twist no-one saw coming. Oh, what?! Oh, my God.