ANNOUNCER: Previously on MasterChef Australia, seafood legend Rick Stein... I totally have to pinch myself right now. ..took our contestants... That'll be interesting. ..on a flavour-filled trip around the globe. Where do you ever get a dish like this? But Amy's Malaysian squid curry failed to fire. Houston, we have a problem. And her MasterChef journey was over. (CHEERING AND APPLAUSE) Tonight, it's mystery box deja vu. No! What's going on? Second-chance cooking will produce some brilliant food. It's a dish without flaws. That is extraordinary. Then...imaginations run wild... GEORGE: This is like my kids' Playdough. This is my red dirt. Kind of purple. ..as an abstract invention test... Sorry. Oh, my God. I completely lose my mind. ..splits the competition in two. Top four safe, bottom four, pressure test tomorrow. How long have we got? There is so much on the line today. This is scary. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Burning up # in my heart # like a flame, # like the brightest shooting star. Able 2016 GEORGIA: Thank you. (LAUGHS) Ready? Morning. GEORGIA: Top eight is amazing. Single digits just kind of sing home that we are getting closer and closer to the finale. It's just been a crazy journey and it just continues to get crazier and crazier. Ohh... SARA: As soon as I go through those doors, there's no mystery boxes on our bench. They're all up the front. Like, "What's going on?" (GARY LAUGHS) JESSIE: So ominous. Good morning. ALL: Morning. What's exciting for us, at this point, is we've already gotten to know you. You're like family, you know? You guys have a goal. You know you want to win this thing. Yeah? But I think it's important just to stop... ..reflect... ..reflect on the past. 'Cause where you've come from is just as important as where you're going. MATT: When we first walked through these doors, we were pretty green. But we've all come a long way since then, we've all grown as cooks, and any one of us could win this competition. GEORGE: Today's mystery box is all about where you've come from. These eight mystery boxes... ..you've already tackled in this competition. (LAUGHTER) Eight mystery boxes, all different, but all very familiar. The question, of course, is which is which? But you won't know that until you've already chosen the box you're gonna cook with today. (CONTESTANTS LAUGH) ASHLEIGH: Some of the past mystery boxes, I didn't do so well in those. Maybe this is a good opportunity for me to redeem myself. MATT: Right, time to pick a box. All we want you to do is step forward. Feel the vibes of the box, man! (GARY LAUGHS) They'll tell you what you want. Aura. Pick a box. And take it back to your bench. JESSICA: As I walk up to choose a box, I'm just really hoping I get ingredients that I like and I can work with. JESSIE: I wanted that one! SARA: I wanted Matthew's. MATTHEW: I'll swap. No. It was meant to be. (LAUGHTER) JESSIE: I'll swap with you, Matt. (CONTESTANTS EXCLAIM AND LAUGH) JESSIE: It's like Russian roulette. MATT: Right, grab your box and go to any bench you like. (GARY CHUCKLES) They're good, huh? Oh, they're good. Ready to see what you've got to cook with today? Yes. You may lift your lids... ..now. Aaaagh! (LAUGHTER) No! REYNOLD: Ohh! BILLIE: Oh, beautiful! (EXCLAIMS) I lift up my lid. It is the 'mystery' mystery box from last week. This is probably my least favourite box of them all. (GROANS AND CHUCKLES) REYNOLD: I don't want this one. I got Heston's history mystery box. Ohh! Um, I don't want to do a wallaby dish again. 'Cause, you know, it's a dish that I've done already. I want to do something different. Ooh! Lifting the lid and seeing the ingredients from week two, I absolutely love these ingredients. They're beautiful. Yay! I'm just hoping I can do something as good as what I did last time. ASHLEIGH: I pick Marco Pierre White's flavour mystery box. The last time I cooked with these ingredients, I won the mystery box, so I'm really feeling the pressure to put up an even better dish today. Sara, what have you got? Um, I have Maggie Beer's mystery box. And what is in that? I have to venture out to the garden. So, I'm gonna be spending time out there while everyone's cooking. Lots of beautiful ingredients out there at the moment. You know that 'cause every morning, you pull up out the front there, and I'm hoping you gather inspiration when you're out there. Yes. Matthew? I have the 'put everything into a dish' mystery box. I have to use all the ingredients. You got top three. I did last time, yeah. So, how you feeling now? Uh, I'm kind of torn between doing the same dish again and trying to make it better or just doing something completely different. So, a few rules - number one, you have 60 minutes to give us one delicious dish. The other rules are you have a pantry of staples underneath your bench. The usual things - flour, butter, eggs, sugar, vinegar, cream. You have to use at least one ingredient in your mystery box. Matthew, of course, you have to use all of them. What you need to know is we're gonna taste three of your dishes only and, of course, if you win the mystery box, then you get that advantage in the next challenge - the invention test. You want that advantage, especially at this point in the competition. Your time...starts... ..now. Time starts - grab my secateurs and run out to the garden to get ingredients. I'm looking for inspiration. The difficulty with this particular mystery box is it's more time-consuming than the others. I have to forage for ingredients. That could be five minutes that is really valuable to me. I have Poh's mystery box, which is kind of what I was hoping for. I was hoping for something that I could revisit and hopefully do a better job of. I'm using quite a few ingredients out of the mystery box today. I'm using lime, curry leaf, palm sugar, chilli, rice and cucumber. Last time, in Poh's mystery box, I made a dessert. But my ice-cream didn't set in time, so I didn't get tasted. This time, I'm going to do a dessert again and, hopefully, this time, I'll redeem myself and get tasted. The dish I'm cooking today is a lime and curry leaf parfait with pickled and roasted cucumbers and a lime caramel. I'm doing a couple of things to ensure my dish won't fail, like last time. I'm not actually making an ice-cream. I'm cheating a little bit and making a parfait. You know, just pulling it back a little bit and hopefully making a better dish. GEORGE: Sara. Hello. What are you doin'? I want to do, like, an eggplant kind of Parmigian, but I roll roasted capsicum and peppers between and roll it so, in the end, it looks like a rose. Looks like a rose? How are you gonna do that? So, you cook the eggplant. I mandolin each individual thing, grill them, put a layer of tomato sauce, some of the peppers, and then you roll it onto another layer and then another layer, so it all comes together. So, basically, you're playing on that sort of classic... parmigiano, yeah? Yeah. The eggplant one. Yeah, I don't mind that. REYNOLD: Today, I got Heston's history mystery box. I did pretty well with the box last time. I did a savoury dish, got to top three and the feedback was...was good. It's just a really well-balanced dish. Thank you. Well done. But I don't know what else I can improve with that dish. So, today, I'm gonna do something completely different and do a dessert. I'm going to be making a salted caramel ice-cream with some macadamia crumble. The ingredients today, I'm gonna be using the quandongs, lemon myrtle and the macadamias. I'm just gonna keep it simple and just work my way with those three ingredients. I just feel like at this point in the competition, you want to do something you're comfortable with but also you know what can get you the advantage, so I'm gonna do something that's my strength and that's gonna be dessert. MATTHEW: In today's mystery box, I've got the ultimate mystery box. I've got 60 minutes to make a dish using all eight ingredients, and I've got to make a better version of what I did last time. I made a pasta dish and I got tasted. But last time, I just grilled the figs, put them on the plate, and it didn't make sense. So, I need to figure out how to refine that dish. What are you doin'? I'm kind of doing the same dish again, but doing it a little bit differently. So, I'm doing a tortellini. This time, I'm filling it with the blue cheese. I've got some apple and star-anise in there. Uh, last time, I put the bacon in the filling. This time, I've made a little bacon, nut, honey crumble... OK. ..to go over the top. I'm still struggling with what I'm gonna do with the figs. I didn't really like what I did with them last time. Look, I think the best thing you can do, from my point of view, is to make beautiful tortellini - like, faultless, right? Yeah. Faultless. Then I suggest maybe giving yourself time to have a little play with the presentation and the flavours, yeah? How are you, Georgia? You won last time. I did. What are you cooking? What's the dish? I'm going to do a chamomile and coconut churros with a lemon curd dipping sauce. Chamomile and coconut churros. I don't know if it sounds that exciting. 'Cause I love...I love churros. Yeah. But when you're in the top eight, you're doing churros with a dipping sauce... It kind of sounds a bit plain. So, they've got to be amazing. That's the thing. Go, Georgia! Go, Georgia! (GARY CHUCKLES) I'm kind of torn between the judges' advice and criticism about my dish being too simple. But I'm thinking if I do keep it simple and I do something that's just delicious, how can you really go wrong? 15 minutes down, 45 minutes to go. GEORGE: Come on, guys. GARY: Come on! I didn't get tasted last time with this 'mystery' mystery box. The last time I cooked this box, I had no idea what was going onto the plate until about five minutes before it actually went on the plate, I put pretty much everything in it. I...am not getting any dishes kind of appear in my head. It's just not coming together for me. I'm feeling really, really lost and, honestly, just confused by what's in front of me. There's the added pressure of having to be better than what we did last time. And it's just really, really thrown me. Hi. (LAUGHS) What are you gonna make? Um, I don't even really know at this stage, still. I'm gonna make a little dessert. I'm getting some burnt butter done to do a little biscuit with... Candy these, but... You know what? You... Why don't you do this? What's the time? 45 minutes to go. It was an hour. But I can do this for you. Jessica, you have 45 minutes to give us one delicious dish. Alright. Fire up, Jessica. I know. Fire up. I've got 45 minutes left in this challenge and I literally have no idea what I'm making. The last thing I want to be is at the back of the pack at this stage of the competition. I feel like running out the door today. I've got 45 minutes left in this challenge and I literally have no idea what I'm making. GEORGE: You OK? I'm just... What's wrong? I don't know. I normally love...I normally love mystery boxes. Yeah. I love the challenge of it. But, um... I'm just not feelin' this. (LAUGHS) Well, you need to feel it. I know. Yeah? 'Cause look... There's only... I know. ..a couple of you left. I do care, I just... I don't know. Oh, well, then, you've just got to think about stuff that you love to eat. And maybe it is snacky, pickly items on a plate. Yeah. I mean, think what you could do with that. Yeah, yeah. ..which are delicious as a... I love them. They're my favourite thing in the world. You love that. Cook that. Do you like that? Yeah. Cook that, yeah? So, focus on the stuff you like, then cook that. Cool. OK? Come on. Thanks, George. No tears, yeah? OK. George has just kind of given me a little bit of a pep talk - said that I need to just focus on, you know, making a couple of things tasty, just cooking now, getting something up, which I am definitely gonna do. I'm gonna do the little yams into a chip with a little batter on them, serving them in a little, crispy cheese net. Some pickled Mexican cucumbers and maybe like a little achacha mayo. I think if I can make a couple of decent elements, then, at the very least, I can prove to the judges that I'm not giving up. Your second chance at that mystery box. Make it count! Half an hour down, half an hour to go. Come on. So, today's mystery box, I have to use all eight of the ingredients. I've got some blue cheese, apple and star-anise, bacon, pecans, honey, fig and rosemary. I've got to put all of those into my dish today. Last time, I made a pasta dish and it's feeling a little bit groundhog day at the moment. You know, I'm sitting at a very similar kind of dish. It's a little bit different at the moment, but for me, the really big challenge is figuring out what to do with those figs. Matthew, tell me 'fig-gate' - have you sorted out the fig issue? This time, I've made some tortellini with the blue cheese, um, star-anise, apple. But, actually, I'm gonna make another lot of tortellini with just some grilled fig in there, so you get a mixed lot of tortellini. The nut, bacon, honey crumble. Yeah. And then a rosemary burnt butter sauce. Now, that's a smart idea. Love it. So, you sort of, you know... you pick up a tortellini. Which one is it? The blue cheese? The fig? The blue cheese? The fig? So, you get a little bit of both. Are you gonna get everything done in time? Uh, I think so. Yes. Fantastic. I love the idea, and I'm really glad to see you found a smart way of using all the ingredients. Really nice. Excellent. Thanks, Matt. GEORGE: Matt, you just went for a wander. What have you seen? Well, I've seen what could potentially be the winning dish in Matthew. 'Cause we know he's struggled with the idea of "How do you do the fig?" And, so, he's now gonna do two tortellinis - one with fig and the other one with the blue cheese. Great idea. It's kind of like Russian roulette of tortellini. I think it's a great idea. It is a good idea. What about Billie? She's been doing quite well with Asian flavours, hasn't she? Obviously, it's Poh's mystery box. Yeah. There's things in there like pandan, there's chilli, and I think that plays to her strengths. She's been doing well in exploring those flavours, so I think she...she seems quite excited about revisiting this one. For me, I think what's gonna be interesting is Sara taking on the Maggie box. Some amazing produce. Yeah. Probably better produce now than there was when we actually did the box the first time round. There's some beautiful ingredients there. And in saying that, how do you create a dish that's really spectacular? At the end of the day, you've also got to make the dish not only taste good, it's got to look great. 'Cause we're only tasting the three most appealing dishes and that...that may well be a challenge for some of them. BILLIE: I want my dessert to be as fresh and as vibrant as the raw ingredients in Poh's mystery box. So, I'm going to use them in a way that you perhaps wouldn't associate with a dessert. I'm looking to get a chilli kick into the dessert. I'm going to use curry leaf in the parfait, pickle my cucumbers and use palm sugar instead of regular sugar to make the caramel. I know I'm going out on a limb here, but I really want to get my dish tasted. So...I have to stand out. Keep this in the back of your mind. We're only tasting the top three. 15 minutes to go. Come on! GARY: Come on, guys. SARA: 15 minutes to go, I have somehow managed to roll all my elements together, to create this intricate, rose-looking eggplant thing. I now need to put skewers through it and finish cooking it in the oven. REYNOLD: My ice-cream's in the churner. Checking up on time, and I'm still not sure what else I need. I'm kind of missing something, and I'm playing around with whether or not I should candy some quandongs. I don't know if I should use it. It's... I don't know. So, I'm just gonna...just last-minute thing. I'm gonna put some quandongs into a pan with some sugar and some water and let that reduce. Have you got your head back in the game, then? Um, yeah, much better than I was five minutes ago. It's just pushing to try and get it done now. What is the dish you've come up with? So, I'm just making some little chips with the yam. Um, just dusting them with flour, deep-fry them, a little bit of the popcorn around the outside, so crispy things, served in a crispy cheese net with a little dipping sauce. So, do you know, we loved that cheese net. And the cheese net was very close to getting you tasted. (LAUGHS) You've just gotta put other stuff with it. And that may well be enough, because it's so creative. Thank you. Matt really likes the idea of me using the string cheese nets again, which is very encouraging. I've just got to try and get it all done in the time I've got left now. I'm just using a little pot to put my cheese, um, and the yam chips in, and I'm gonna create the kind of net coming out of it and sit the chips in the middle. No time to dawdle on this trip down memory lane. Just five minutes to go! Five minutes! (JUDGES APPLAUD) BILLIE: I take my parfait out of the freezer... ..and it's set. So, that's already an improvement on last time, and I'm really happy with all of my other elements. But I've used a number of different techniques and different flavour combinations, so I just hope it all comes together to make a great dish. (BLENDER WHIRRS) Love it. Very quiet. Very focused. That means you're plating up. Three minutes to go. Come on. (JUDGES APPLAUD) It's come down right to the last couple of minutes and I'm trying to get these yams all fried up and get them perfect. Definitely left this till the last minute. I just need to get these yams done and put up a dish today. Seconds to go - I need to get this parmigiana out of the oven. Burning my hands, trying to take these skewers out and just delicately putting it onto the plate. I have to be incredibly careful with this because if I don't, it'll just fall apart. I got it on the plate. (WHISPERS) I got it on the plate. Oh, you know, we're only tasting three and they've gotta be beautiful. One minute to go. GARY: Come on. (JUDGES APPLAUD) REYNOLD: I'm plating things up and I put everything on, one by one, bits and bits, here and there. And then my quandongs are looking good so I put them onto the plate. It looks really good. It looks really pretty. So, hopefully, the flavour's right and the balance is all there. GEORGIA: I take the churros out of the oil and put it straight into the sugar coating that I've made. It makes it look really, really inviting. I've got my orange curd made, I put the orange curd into a little dipping bowl and then I just pile up the churros on the plate. It's very simple, though. Whether it stands up to what everybody else has done today, I'm not sure. Final little dressing. 30 seconds to go! Come on! (JUDGES APPLAUD) GARY: This is it - 10 seconds! 9... JUDGES: ..8, 7, 6, 5, 4, 3, 2, 1... That's it! Your time's up. (SIGHS) Well done. That's it. Good job. Well done. Ah! Well done. Yay! SARA: Oh, it looks pretty. Oh, you stuffed them. ASHLEIGH: Yes. They're cute. Good girl! REYNOLD: Oh, I'm not happy with it. MATTHEW: It looks good! GEORGIA: What did you make? BILLIE: I did a weird dessert. Weird desserts are great. Yeah. GARY: There's nothing like a mystery box from the past to get the creative juices flowing at the start of the week. And this challenge is all about getting tasted, isn't it? The top three. That's what we're looking for. BILLIE: I'd really love to get my dish tasted today. We're getting down to the pointy end of the competition and the advantages mean more than they ever did. We're getting serious now. It's top eight. I'm really happy that I managed to bounce back and cook something. But, honestly, I don't know that it's gonna be enough. As the record stands, I've been tasted in a mystery box more than anyone else in this competition. But getting the advantage going into the invention test would absolutely be a dream. The first dish we'd like to taste... ..belongs to... '80S ACTION MUSIC Get down! Brandon! Brandon! Don't worry. I've got my vest. I'll just slip this on. (SIGHS) SCREAMS: No! SEAGULLS CRY This challenge is all about getting tasted, isn't it? The top three. That's what we're looking for. And the winner of this round gets that advantage in the invention test. So... The first dish we'd like to taste belongs to... ..Matthew. (APPLAUSE) (GARY CHUCKLES) When the judges call out my name, I'm ecstatic. I worked really hard on this dish today and this might win me the advantage today. Looks good. Caught our eye. Certainly love those little tortellini, beautifully presented. But I think we're more curious about the fact that there's little surprises in there, isn't there? Yeah. So, what's the dish? It's a mystery tortellini... (GARY LAUGHS) (LAUGHS) ..I guess. I had to use all eight ingredients. Um, it's probably like a Matthew special, really. Half the tortellini have, uh, grilled fig and the other half of the tortellini have the blue cheese and apple with some star-anise. Let's see if it works. I'm just...I'm just gonna try... Trying the right ones. Yeah, I'm trying to get one blue cheese and one fig. The pasta's deliciously thin, the tortellini are plump. I love that bacon and nut crumble. I think that's absolutely delicious. You know, bacony and kind of crunchy and a little sweet, which is beautiful. I love that blue cheese filling too, 'cause I love the strength of flavour, the pungency. And I love this idea that when you approach the dish as a whole, rather than just taste little bits, you're gonna get that refreshing sweetness of the fig that's gonna burst through. And when you come back to the blue cheese, you get that tang of blue cheese and that really lovely flavour of star-anise, which works far better in this dish than it did in your previous version. And for me, I think that is a dish without flaws, which is very rare in this kitchen. Well done. GEORGE: Well done, Matthew. Thanks. (MATTHEW LAUGHS) I'm so proud of what I've been able to achieve today - to really take a dish that was good the first time round and lift it to the next level. Just keep cookin' pasta. I could actually get the advantage now. The next dish that we'd like to taste... ..belongs to... ..Reynold. (APPLAUSE) To be in the top three and taking my dish up to the judges, the only thing I'm worried about is the quandongs. I don't know if I like the quandongs with the other stuff. So, I've made a macadamia with salted caramel ice-cream. You pleased? Uh, not really. Oh... It's the quandongs. I just... I could have left them off. The quandongs? Yeah. Did you doubt them? Yeah. GARY: Nice, toasty, crumbly things with dark caramel. You're playing into our hands. Cooking's a really wonderful thing, isn't it? You create a dish and it plays in your mind. "Will they like it?" Then the doubt comes in. Yeah. The quandongs - you doubted them. I love 'em. I love the quandongs. I think they actually make the dish, and I like the dish 'cause it's not sweet. Well done, Reynold. Thank you. Thanks, Reynold. (APPLAUSE) The next dish we'd like to taste is... ..Billie's. (APPLAUSE) I'm feeling really good, taking my dish up to the judges. It's a dish that I'm proud to put up because it is an improvement of last time. So, what's the dish? It's a curry leaf and lime parfait, with pickled and roast cucumber, uh, lime, palm sugar, caramel and puffed rice. Wow. Right. Let's get stuck in. (GARY CHUCKLES) MasterChef is all about ordinary people... ..doing extraordinary things with cooking. And that is extraordinary. Thanks, George. Well done, Billie. Thank you. I love the fact that it does play with your mind, that the flavours are all very familiar, including that chilli kick right at the end, but done in a completely different way, and in a delicious way. There are lots of hard things to do in the MasterChef kitchen. To take unfamiliar ingredients and blend them into a great dish, to nail not one, not two, not three, but four or five techniques in one dish, to bring us a dish we've never tasted before, which is hard! Billie... You've done it with this dish. Thanks. Someone ring David Thompson. We've got his new signature dish for Nahm right here. That is just beautiful. I think... Let's not muck around. Let's not muck around. It's a fait accompli. Billie, this is the dish of the day so far. You win the advantage going into the invention test...finally. Thanks. Finally. Finally. Thank you. Finally, finally... Finally, you've won a mystery box and what better time to do it? That is a cracking dish. We all love it. Loved it. Loved it. Thank you. (CHEERING AND APPLAUSE) Now that we're top eight, um, getting that sort of feedback from the judges is huge because it really reaffirms why I'm here and that I should be here and deserve to be here. So, it's really nice to get that sort of feedback. Matthew, how can a dish without flaws not win? Billie. (MATTHEW LAUGHS) Well, Billie, you've won the mystery box. Congratulations. That is a brilliant dish. Absolutely love it. The chilli's still kind of... (HISSES) ..making everything feel alive, which is great. You should feel alive. So, congratulations. So, you get the crucial advantage in the invention test. And today, it's a little bit different. So, shall we go and find out? Sure. Come on. Wow. GARY: Ooh. What are they? Well, today, we told you that it was a little bit different. Mm. You ready to find out what your choices are? Yes, please. Your first choice is... ..earth. Oh, OK. Do you get where this is going? Possibly. (GARY LAUGHS) Your second choice is... Mm-hm? ..wind. OK. GARY: So, you getting the idea? Earth, wind and... Hmm. ..fire. There you go. OK. Wow. Interesting. So, normally, you get three core ingredients, right? You choose a core ingredient and you go out, you tell everybody, "This is what you've got to cook with." Today, it's more conceptual and more about inspiration, I suppose. So, your three choices, in this case, are earth, wind and fire. You have to choose one, and obviously everybody has to cook around...or in and around that theme. OK. It's hard to think of dishes or ideas based on something conceptual, like earth or wind or fire. So...it's a hard one. Any thoughts? Or are you stumped by this one? Oh, it's different. It's not what I was expecting. Yeah. This think time's important. Already, you're going, "OK, how can I...how can I make this work?" Yeah. And unless one of the other contestants has already visited this kind of conceptual element, then they're gonna be stumped. Mm-hm. You can tell, from her wry little smile, that it wasn't quite the usual choice in there. We did say it was gonna be a little bit different. So, are you gonna tell them - to force their creativity and get their minds ticking - what your choices were in that pantry? Sure. My choices were earth, wind and fire. CONTESTANTS: Oh! Billie, why don't you step in and tell 'em what you chose. I hope that Billie has chosen earth only because I've got absolutely no idea of what to do for fire or wind. If she's picked wind, I'm in massive trouble 'cause I don't even know what that means. I chose... Billie, why don't you step in and tell them what you chose? I chose... ..earth. Good choice. Sara, why good? Um... I don't know. Earth. Things that grow on the ground. That's pretty much everything. Exactly. This is a very concept-driven challenge for you guys. But... ..please...make it...taste...good. Not just look good. We want you to be creative, we want you to be inventive. Above all, blow us away. So, the rules. You're gonna have 60 minutes, and complete access to the pantry, to bring us a dish that celebrates earth. We're gonna taste everyone's dish. But... ..as today is a little bit different... ..today... ..there's no hiding place. There is no middle of the pack. The top four dishes will go into the immunity challenge. Wow. And the bottom four, a pressure test where one of you will go home. Wow. Your time starts now. Uh-oh. I need to think of an idea, stat. REYNOLD: I think, with this kind of invention test, it really stretches your mind, it stretches your creativity as well - how you're gonna interpret 'earth' into your dish, and that's really interesting, especially at this stage of the competition, where everyone's really competitive and they can get out there, be creative with it. Can you see leeks? Oh, actually, I know what I'm doing now. My first impression is cold earth and winter earth. So, today, I really want to push myself and go with a dessert and kind of try and use a different side of my brain that's not just the fallback, go-to. But I'm just not clear about where I'm going with it. There's nowhere to hide today. There's a lot of pressure on getting this right. It's top four and bottom four, so you can't be middle of the pack - you've got to aim for the top. Well, boys, dirt's for dinner. (CHUCKLES) But for me, it's beetroot. There's something very earthy about beetroot. For me, that's the closest flavour you get to dirt is beetroot. I mean, you know... or they can go the other way - a chocolate soil with lots of yummy little tasty bits in there. So, goodness knows how our eight's gonna go. Both of my ingredients on the plate today are representing earth. So, the duck and the turnip. The duck breast I'm searing, making a crispy skin. And the turnips, I'm pickling some and I'm roasting some to make a puree and then leaving some whole as they roast, and then just making a plain turnip puree as well. I think the turnip is really underrated. I love them. I've sort of always eaten them, growing up on a farm. Dad would bring home turnips from the paddock where he'd locked the cows away and Mum would cook them for dinner. So, it's a really personal memory for me, I think, and something that I'd like to put on a dish. But they can be trouble. Depending on their size, they can be a little more bitter or a little less bitter. So, the biggest pressure point is to really balance that bitter profile. I had a pretty horrible cook this morning and I have not yet been in a pressure test at this stage, which is pretty scary. So, it's really important for me to cook well this afternoon or I'm gonna be in my first pressure test tomorrow. GEORGE: What's the, uh...? Um, so, I'm gonna do a smoked duck breast with a broth and, like, a buttery, charred leek. And there's some really gorgeous mushrooms in the pantry today. You don't want to get in trouble today. Sure do not. Top four. No middle ground. The duck has to be cooked perfectly and the time is just disappearing. 50 minutes left and I'm just completely overwhelmed. I really don't want to run out of time. MATTHEW: Yeah, I'm... It's a really tough, um, sort of challenge, to come up with something conceptually that's about the earth. Um, I've chosen beetroot. You know, beetroot's a very earthy vegetable. And I'm gonna make a gazpacho, a beetroot gazpacho, a borscht gazpacho. My wife's family are Polish and we have a borscht, a warm beetroot soup, every Christmas Eve for probably 20 years now, and it's a very traditional thing. But I'm thinking about changing this up and presenting it as a cold soup, as a gazpacho, and trying to make it look earthy on the plate as well. So, once I've got the onion and garlic blended up with the beetroot and the grapes, I strain that all off, and now I just need to whisk in some vinegar just to give it a little bit more acidity, give it a little bit more flavour. But I need to make sure that I don't add too much vinegar, because I don't want it to overpower the gazpacho. (CLATTERING) Sorry. Oh, my God. I've got to make sure that I don't start getting frazzled about this dish. How many times do I want to do that? My impression of 'earth' is cold winter earth. I think I'm going to make a smoked yoghurt parfait with a buttermilk snow. I'm gonna have a really nice, crunchy crumb and a blackberry and red-wine sauce. Jessie... Hi. Berries. Yeah. Um, I love the idea of blackberries being the dark, sort of earthy flavour... ..with a sort of lighter, yoghurty, buttermilky... ..snow-slash-smoky-parfait thing. I can see it in my head! (LAUGHS) I completely lose my mind and if I can't even explain my dish, I'm in big trouble. '80S ACTION MUSIC Get down! Brandon! Brandon! Don't worry. I've got my vest. I'll just slip this on. (SIGHS) SCREAMS: No! SEAGULLS CRY I'm really getting a little bit confused about how my dish is gonna end up. I can see the smoked yoghurt parfait, I can see the berries. But it definitely needs something else to tie it all together. I'm not sure exactly what it is, but I have to keep moving. Having top four and bottom four is a lot more stressful, but it's just kind of given me, I guess, a bit of fire, to kind of push a bit harder and hopefully have a winning dish. 15 minutes down, 45 minutes to go. GEORGE: Come on, guys. Come on. Oh, my God. There's only 45 minutes left. ASHLEIGH: The dish I'm gonna cook today is duck with a carrot puree, glazed baby carrots, a carrot vinaigrette and a dill oil. I'm using the carrots because they've got an earthy flavour. I'm also gonna put some quinoa on the dish and some grains that will hopefully look a little bit like soil and a bit earthy. I know that that pressure test is just looming over me. The chances of going through to that are really high today and it's making me really anxious. MATTHEW: So, today I'm cooking a borscht gazpacho with a bacon and mushroom crumb, and a dill and sour cream foam. I've decided to just add a little bit of vodka to the borscht as well. Vodka's a traditional Polish drink and, you know, whenever I have this soup, there's generally a glass or two of vodka around. Today I'm gonna be making a three cremeux, which is vanilla, coffee and hazelnut cream. So, three different flavours. So, when you take a spoonful, it's different every time. That will be covered with a coffee and hazelnut crumble. And on top will be a couple of mousse rocks. This whole concept of the dish, it looks like earth. It'll take you to a field. It's earthy but, at the same time, it'll be amazing and delicious. Billie had the advantage, and often what happens in the invention test is that they don't do very well. But I think she's got a good idea - she's doing duck and she's doing turnips, and it's all back to the farm for her. For me, the ones that I'm worried about, I'm worried about Jessie 'cause I think she's got too many ideas in her head, rather than one clear one. Ashleigh... Mandarin, the carrots cooked in their own juices. It's an invention test. We've seen it before. GARY: Yeah. Jessica, she concerns me. Will she bring us a dish that kind of stands out - that we go, "That has to be one of the four that's in the top four, "that goes forward to immunity"? And I've still got a question mark about that. I think she's got a question mark as well, and that's never a good sign. Yeah, absolutely. Today, I'm cooking my strawberry patch. It's strawberry frozen yoghurt with strawberry, rhubarb and pomegranate puree, fresh pomegranate, fresh strawberries and red soil. With today's cook, I'm definitely going to dig deep and do something that means a lot to me. The crumb is hugely important. It represents my dirt from home. The region that I'm from in Queensland is called Redland Shire because, literally, the land is red. So, I really want to make my soil red. I'm mixing some beetroot powder through and...it's kind of purple. Georgia... Hi. What have you got, Georgia? This is like my kids' Playdough. This is my red dirt. When I think of earth, I think of red soil. 'Cause from where I come from, everything's red. Your school shoes would end up red. But that kind of red? 'Cause that's kind of bubblegum red. It's an experiment - I used the beetroot powder to see how it would turn out, and it came out a little purplish. But I thought I'd bake it and see what happens when it gets a golden-y tinge. Yeah, yeah. The challenge is for you to sell it as the 'earth', isn't it? Yes. I know you want to tell us that that's the colour of earth. It's not. (LAUGHS) But it's not, is it? I know it's not. Yep. Thanks, Gary. Thanks, George. I'm thinking that maybe when it hits the heat in the oven, that colour might change and it might actually turn into a nice red soil colour. But it's better to be safe than sorry, so I'm going to make some back-ups. I'm going to use cocoa powder with one and I'm going to use blueberry powder with another. I'm going to bake them all off and choose the best-looking one. Hopefully, one of them's red, otherwise I think I'll embarrass myself and embarrass the beautiful place that I'm from. This invention test is all about the earth. But today, there's no middle ground. 30 minutes gone! 30 minutes to go! GARY: Come on! JESSIE: Behind you... REYNOLD: Sorry. SARA: Today, I'm doing a squid-ink eye fillet... ..with a parmesan custard, some smoked leeks and a beetroot gel. I just kind of had this vision of the circle of life. That kind of sounds really lame. But it was just the whole, like... ..the animal eats the greenery, we eat the animal and the animal also produces the dairy for us. So, I kind of liked that synergy in the dish. For me, the squid ink is an aesthetic thing. And even though squid ink itself doesn't have a really pungent, pungent flavour, if I can add an earthiness or a darkness to this beef, it'll just sing true this idea of earth. I do question whether or not you need to paint the fillet. 'Cause I think earthy colours don't have to be, you know, the colour of your top. Yep. It doesn't have to be black. Caramelisation does that. Maybe... Yeah, exactly, so make it really caramelly. I mean, even little flecks of thyme make me think of earth and dirt and garden and stuff like that. OK. So, think about that. And maybe think where you want to put the black element in, if you want that colour. 'Cause earth isn't black. It's not black. I mean, it's lots of colours, isn't it? So... OK. The squid ink, for me, was the one thing on this dish I was 100% sold on. So, for the judges to seem a bit uncertain about this idea, it's thrown me. I have to really think about whether I use this or not. And now it's crunch time and... ..I'm going to put it on. It is a big risk. I'm going out on a limb. And if it doesn't work out, it's on nobody else but me. You just have to trust that it's gonna pay off. SARA: So, I've decided to use the squid ink. It is a big risk. But I think just sometimes, you need to back yourself. The eye fillet's looking really good. It's had ample time in the pan. Now what I need to give it is ample time in the oven. A lot is riding on the meat. I need it to be perfect. How long have we got? There's 20 minutes to go and I'm feeling really confused. I'm still not sure exactly where I want to take this dish. Think about what makes it a... What are the flavours that make it earthy? What also goes with blackberries? Does beetroot go with blackberries? How else can you bring some of that earthiness to the dish? Because you kind of need to expand out from there. OK. Alright, thanks, Matt. It just kind of clicks to me - I want to take my dish to way more of a savoury dessert place than a sweet place. SARA: You alright? JESSIE: (LAUGHS) No. Are you? I'm alright. You know when you've just got an idea, and you just run with it and you can't see reason? Yeah. Yeah. Yep. That's kind of what happened to me. I'm gonna add a bit of beetroot juice to the blackberry and red-wine sauce, as well as slicing some really thin and letting it sort of cook in the sauce a little bit, just to soften up. SARA: Parsley. And with the celery leaves, I'm just going to add them later on. Go, girl! ..as a salady element, just to tie the dish together a little bit more. Oh, my God. This is getting ridiculous. MATTHEW: So, now I have to make that bacon and mushroom crumb. I get the dried porcini mushrooms and blitz that up into a fine powder. And if I can get this crumb idea looking good on the plate, it will look like a little pile of dirt that I'll pour the soup around. I think it'll look really nice. Just think about it - top four safe, bottom four through to pressure test tomorrow. 10 minutes to go. Come on. GARY: Come on! BILLIE: I feel like I'm really struggling for time. I've got to get the duck breast cooked and finish off my turnips. Billie, you've got lots of stuff you need to prep here. The turnips... Have your turnips been done? Both turnip purees. One's roasted and one's just...boiled. Right. My dish really relies on the turnips. So, I'm really hoping the bitterness balances properly. I'm really nervous, checking on the soil. One of these crumbs has to be red. I can't have brown soil when all I'm talking about is red earth. My two back-ups look like normal, regular brown dirt. Not the dirt like where I come from. But my beetroot tray is perfect. The purple has gone. It's like this deep red, browny colour and I actually can't believe it. But I've still got a lot to do. I need to finish off my strawberry elements. For me, the taste of strawberries is just home and you think about digging in the garden, gardening with my mum and dad. It's very unique to my childhood and I just want to show the judges that. Like sand through the hourglass... ..time is running out. Five minutes to go! GARY: Come on, guys. (JUDGES APPLAUD) JESSICA: This has definitely been a really stressful day for me. I'm starting to get a little bit flustered. The time's definitely starting to come down to the wire now. I really need to get the duck breast cooked perfectly, and focus on that. But I've kind of left it a little bit too late. So, I crank the heat up and hope that this gets cooked in time. I'm really annoyed at myself. You know, I know that I know how to cook duck breast. And if this isn't spot-on, then that's definitely gonna be enough to put me in the bottom four. SARA: Four minutes to go and I pipe on some of my custard and...it's split. Usually, if your custard is split, you just blend it and that'll make it smooth again. But I'm just gonna run out of time. I need to get my beef on the plate. It's cooked well, but... ..I think it's a huge risk. Hopefully, texturally and aesthetically, it holds up. One minute to go! GEORGE: Come on! BILLIE: I am worried. My dish really relies on the turnips. So, I'm...I'm worried that they're bitter. But I really don't have time to fix it. 30 seconds! GARY: Come on! JESSICA: I've definitely got a problem here. My duck breast is undercooked, so I'm trying to figure out which are the most cooked bits to serve, trying to lay out these kind of uneven pieces on my plate, and it is just not what it was supposed to look like. And there is so much on the line today. Yeah, this is scary. Nothing like a challenge that brings you back down to earth. 10 seconds to go. 9... JUDGES: ..8, 7, 6, 5, 4, 3, 2, 1... Time's up. Well done. MATT: Well done, guys. BILLIE: Oh, God! That was down to the wire. Oh, that looks gorgeous, George. GEORGIA: I feel really emotional after that. Yeah, that was an emotional one. Like, it's family stuff. I'm really proud of my dish. It's family - you're doing something that's sentimental and I think, um... ..I don't know, I haven't had a cook yet where you put your kind of heart and soul into it. MATTHEW: Looks good. What are they? Little chocolate mousse. Nice. SARA: Hmm... (BOTH CHUCKLE) Wow! That looks really spectacular. Wow. Yeah, I'm pretty happy with it. I'm pretty happy with it. Yeah. You know, I think that it's there. I'm just not sure about the balance that I've got in that beetroot borscht gazpacho. But, you know, we'll see. Today, no hiding. You're either in the top four and going forward to immunity or in the bottom four and facing a pressure test tomorrow. Let's taste the first dish. Georgia. (APPLAUSE) I'm really excited about my dish now and I'm so proud of myself. And I just want to put it down and make them eat it. (LAUGHS) I'm really excited. Um, this is my strawberry patch. So, it's strawberry frozen yoghurt with strawberry, pomegranate and rhubarb puree, fresh strawberries, fresh pomegranate and a red soil. You know what's really lovely? It's lovely not to see brown earth. It's lovely to see, you know... Oh, it's gorgeous. ..you know, that reddy-brown soil. That's an Australian soil - that's a soil from here, the soil from where you're from, and I love that. I don't know whether it's just me, but it reminds me of a strawberry patch picture in a children's book. Aw! It's really... It's fun. It's really fun and it looks delicious and the colours are really beautiful. Go. It's delicious. It's creamy, it's...it's...shortbready. It's...you know, it's strawberries. You've taken me, 100%, to that place - you know, taken me to your home. I'm so glad you're back. (LAUGHS) 'Cause I was really worried that you were slipping off the back of the pack, and this puts you right out the front again, and I love it. GARY: Yeah. Love it. Thank you. Well done, Georgia. Thanks so much. (APPLAUSE) Matt says, "I'm so glad you're back," and I just want to yell, "Me too!" (LAUGHS) 'Cause I am so glad I'm back as well. Billie... (APPLAUSE) BILLIE: I feel pretty deflated, taking my dish up to the judges, because I know they'll probably be hard on me because I had the advantage, and...have blown it. The dish is: Um, there's some interesting crunchy things in there. But there's a lot of bitterness that remains unchecked by sweetness. Yep. GEORGE: Thanks, Billie. GARY: Good luck, Billie. Thanks. (APPLAUSE) BILLIE: Aaah! The next dish we'd like to taste belongs to Sara. (APPLAUSE) SARA: Bringing my dish up to the judges, I'm just really worried about the squid ink and the custard. I know that that custard is so wrong and I know that it's more than enough to send me into the bottom four. There is so much at stake today. So, your dish? My dish is a... ..and beetroot gel. I love the fact that even though George and I put doubt in your mind about the squid ink on the beef... But you just went ahead and did it 'cause you went, "You know what? "I think it's gonna work." And it does. Great. But what's this here? GEORGE: That's the bit I'm worried about. Yeah I'm worried about the custard. Your parmesan custard, yeah? That looks a bit grainy. The beef's cooked really beautifully. Um, for me, the parmesan custard is no good and when you were piping that on the plate, did you doubt it? Yep. What do you do when you doubt something? Don't put it on the plate. But I felt like it needed it. Or fix it. Yeah. What's delicious is the soft creaminess of the leeks, it's that beetroot gel, which gives some brightness and some earthiness to the dish, and then it's that crumb, and it's great to see you cooking like this. Well done. Thank you so much. (APPLAUSE) It's a massive relief for the judges to have such nice things to say about my dish. But the custard isn't right and that could be enough to send me into the bottom four. Next one up is Reynold. (APPLAUSE) So, Reynold, what did you make? A pile of dirt and a couple of rocks. Brilliant. Love it. So, what flavour is your pile of dirt and couple of rocks? (LAUGHS) Uh, so it's chocolate, hazelnut, coffee and vanilla. Um, I've got that as a cremeux on the bottom and I've got hazelnut and coffee crumble on top, and a frozen chocolate mousse. GARY: Cool. Reynold... ..I love it. I really love it. I felt like I was in a little, you know, pile of dirt. (GARY CHUCKLES) Yeah? That's wonderful. Gee. He's done well again, hasn't he? He's good. (APPLAUSE) The next dish we'd like to taste belongs to Ashleigh. (APPLAUSE) That one. GARY: Oh! MATT: More? I thought you'd panicked and run off and weren't coming back. I've made: So, I made a carrot puree, some glazed carrots and a carrot vinaigrette, a dill oil and then a little quinoa and seeds and crispy duck skin. That is great cooking. But there are two negatives in there. One - the duck skin's been pushed a long way. And that duck breast... ..honestly... ..that's on the mooey side. So, that may tip the scales. We'll see. Thank you. (APPLAUSE) Next up, Jessica. JESSICA: I know, going up there today, that the duck is undercooked. I'm just really hoping that the judges kind of love the broth - that, you know, I've done enough kind of 'earth' for it to be a good dish today. I've done: Do you like the presentation? This kind of rhythm, rhythm, rhythm, line, rhythm...I don't like. I think the moment you start to take nature and constrain it in boundaries, it starts looking very kind of...old-school. In there is a great dish. I like grilled leeks, I like grilled mushrooms. You picked some beautiful mushrooms. These are all winning elements. Where you've lost it, for me... ..is just in the detail - maybe not cooking the leek as well as you could, you know, pushing it a little bit further, extracting the sweetness, getting it softer. Jessica, for me, the shortfalls are the cooking of the duck, obviously, um, the thinness of the sauce, when it should be earthy and rich. Sorry... GARY: It's alright, Jess. Jessica, it's alright. You know what? If the lessons that you're gonna learn here in the MasterChef kitchen is criticism, well, then, that's good, yeah? 'Cause it's gonna...you're gonna have that every day out there. You get criticised all the time. I like hearing the criticism and I like to grow, I like to hear the bad things about it, but it's just... Um, it's always more about disappointment in myself than... 'Cause I know that... ..I can do better. You're hard on yourself. Yeah, yeah. Yeah, really, I am. The hardest. (LAUGHS) Yeah, but I think you're hard on yourself when you deserve to be and I think that's what's so hard for you. You know, this isn't... this isn't you. You know how to bring flavour, you know how to bring texture, you know, how to bring, you know, lip-smacking in a delicious manner. OK? So, you need to gather your forces... ..and focus. Come on. Oi? Come on, come on. I'm really, really disappointed in myself for the dish that I put up. It's not...not good. There is no doubt that I'm gonna be in the bottom four today. None. (CHUCKLES) The next dish we'd like to taste belongs to Jessie. (APPLAUSE) JESSIE: I'm feeling really weird about my dish. I just don't know how they're gonna understand my dish if I can't even explain it to them. You pleased? I...I had a really weird cook, a really frazzled cook, but I think the idea that I had wanted to portray is kind of there. I went to cold winter ground. And I kind of wanted to have, like, a wet plate, if that makes sense, like, with the dark sauce kind of like the wet ground. And to me, the smoky flavour of the yoghurt is like fire smoke, like when the winter starts to come in a little bit, walking home from the bus, smelling wood fires. And that's kind of what it reminds me of. With the blackberry, you know... The flavours... ..are...are great, you know? I'm getting strong beetroot flavours, I'm getting crunch from the cellulose of the vegetable, but then from the crumble that you put on top. And that smoked yoghurt is just absolutely spot-on. You've given us an absolute flavour picture of a time of year. You've given us that... that sense you talked about. You know, when the days start to get cold, when the earth starts to smell extra... You know that humus-y smell you get when you walk home - the kind of decaying leaves. I think in terms of balance, you've got everything just right. Thank you. Thank you so much. GARY: Well done, Jessie. It was a big surprise. (LAUGHS) Thank you. Big surprise. I'm really happy - I feel like the judges got my dish in the end, and the flavours worked, and that they actually liked the idea. Matthew. GEORGIA: Whoo! Go, Matthew. MATTHEW: I'm feeling really happy, taking my dish up. It looks really good - I think this is one of the prettiest dishes that I've made in this competition so far. So, I'm just hoping that it impresses them. Uh, it's, uh, borscht gazpacho. GARY: Oh, wow. Look at that. MATT: Oh, my. MATTHEW: So, I've got different sorts of mushrooms, and bacon, which would normally be in the beetroot broth, sour cream and dill, which would normally just sit on top. Um, Matthew, today's invention test is all about one thing - being in the top four. Are you? Tch... Yes. (LAUGHS) Ah, I love it. I love it. I think, Matthew, we've got to commend you 'cause you can tell, you've pushed yourself with this dish. You really have. The presentation - best that you've done so far in the competition. I just think the...the actual soup could be slightly more refined. Sure. It's delicious. I love it. I...I... When you first put it in your mouth, you go, "Oh, yum." You know, there's bacon, there's mushroom. Um, it's very clean. Beetroot. Of course, this cream softens the whole thing, which is lovely. But right at the end, you get this, um... ..metallic flavour. It's hard for me to put my finger on it. In terms of polish, there's a bit too much vinegar in the beetroot soup, and it becomes quite vinaigrette-y. We start to lose the sweet earthiness that a great borscht has. Sure. Um, so if there's a flaw, for me, it's that. Well done, Matthew. Thank you. Cheers. It's disappointing to hear that there's a problem with this dish. Now I'm worried about staying out of the bottom four. I don't want to go into a pressure test tomorrow. This cook was all about using the earth as your inspiration, your reference point, if you will. It was about stretching your mind, using your imagination and giving us one delicious dish. And there's only one way to avoid the pressure test tomorrow, and that's to be in the top four. There were three outstanding dishes... ..and they were all desserts. Georgia... ..Reynold... ..Jessie... ..please step forward. (APPLAUSE) That's what you call a little bit of light relief. Whew! Thank goodness for that. Georgia, that was absolutely delicious. We loved how you just captured the flavour of that strawberry patch. It was absolutely beautiful. Reynold, absolutely clever and really inspired - chocolate rocks covered in that bitter cocoa powder, on top of that rubble of soil. Wonderful. And, Jessie... ..we loved that! That was that subtle smoke, that beautiful pickled beetroot. That was a big surprise and really threw what we thought was gonna happen in this challenge. So, well done. Thank you. Five great cooks. Five savoury dishes. But only one of you can join these three in the fight for immunity. For us, it came down to two dishes. Matthew... What a stunning-looking dish. And the use of those mushrooms to bring us that sense of earthiness was inspired. But there was a metallic, bitter aftertaste to your soup. The other dish... ..we enjoyed... ..was Sara's. Sara, that beef - the clever use of squid ink, it was beautifully cooked. And we loved the creaminess of those leeks. But that parmesan custard was a misstep. As always, when we've got two dishes we're tossing up between, we ask ourselves, "Which dish would we order again? "Which dish would we go back for?" That dish will see its maker join these three in the immunity challenge. That dish... ..was Sara's. (APPLAUSE) (SIGHS) (SPEAKS INDISTINCTLY) I'm so relieved and really, really happy. And it just goes to show that now it just comes down to the smallest things. (APPLAUSE) MATT: Sara, congratulations. You stay. We loved the way that crumb held the whole dish together, the combination of the pops of thyme, that lovely, deep, dark blood pudding, was perfect. Well done. Great cooking. Please join the others. Today is another day where the standards in this kitchen have gone to another level. And I know you four were in the bottom side of today's challenge, but what you need to understand is food like that, in previous years, would win challenges. So, tomorrow, the four of you are gonna face a pressure test, and one of you will be leaving this competition. Go home, lick your wounds, come back tomorrow and cook. Cook with every bit of energy that you've got. "Yes, George"? JESSICA: Yes, George. "Yes, George." Off you go. See you later. GARY: See you tomorrow. MATTHEW: We're getting to the really pointy end of the competition and unfortunately for me, I'm in a pressure test again tomorrow. I'm worried that I'm going home. But you've just got to pick yourself up, go into the kitchen tomorrow, cook well and stay in this competition. ANNOUNCER: Next time, it's a Darren Purchese masterpiece... My passion flower. ..that will take their breath away. BILLIE: Wow! That's... MATTHEW: Oh, that's stunning. It's the most beautiful thing I've ever seen. How difficult is this? This is a 9.9. With 12 elements... ASHLEIGH: My God, there's a million pages. ..and 31 steps... "It's just a recipe, it's just a recipe." ..this dessert is one of the most spectacular ever seen in the MasterChef kitchen. Oh, no! One of the hardest things I've ever done in my life. And it will send someone home. Able 2016