ANNOUNCER: Previously on MasterChef Australia... ..a vegetable-centric invention test... I don't know really know what it is. ..challenged our contestants to cook from peel to stem. That's what it's all about. You want to be in that top two. Far out. Reynold... Isn't this the challenge? ..Jessica and Sara missed the brief... But I want more. ..and they ended up in elimination. This is the mother of all pressure tests coming my way. Tonight - they've made it all the way to finals week. I want to succeed in this as badly as I want to breathe. Please welcome Grant King! But to be in our top four... My liquid butternut gnocchi. ..they'll need to master the art of molecular gastronomy. This pressure test is part cooking... Would you start again? I would. ..part chemistry lesson... You're not giving up. You hear me? ..and all kinds of pain. (GROANS) This is so bad. And with the semis desperately close, someone will be going home. It's devastating. # 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. Supertext Captions by Ericsson. Captions were made possible with funding from NZ On Air. Able 2016 JESSICA: It's definitely getting more and more real as each person goes home. You know, five people now. It's actually starting to feel tangible that we could win this. I would love to make top four, so I'm definitely not going home without a fight today, that's for sure. I'm gonna be cooking whatever crazy thing it is we have to cook, with everything I've got. Yesterday was an absolute train wreck. I just wasn't in a really good head space. I was just really lost. What happened to the chicken roulade? It's gone. To be honest, you really needed to show more technique. Lacking skill in savoury really cost me. Well, today's gonna be a pressure test. Whatever it is, it's gonna be huge. I'm gonna fight hard today. I'm definitely gonna try my best to just not go home. I just want to redeem myself from yesterday. SARA: This will be my first pressure test. I'm very fearful of doing a pressure test and I'm worried that I'll carry that fear into my cook. What I need to do today is think clearly and just go for it. We're so close to finals now. We're all fighting our hardest to get to the end. I am focused, I am determined. So chin up, shoulders back. Coming in strong today. (QUIET APPLAUSE) It's quite strange, isn't it? Walking into the MasterChef kitchen and only getting two people clapping. A few weeks back, there was kind of raucous applause, but now it's all about the competition, isn't it? The finish line is just so close, and I'm just inching closer and closer. Top five has a really good ring to it, but top four has a better ring to it. I mean, top four is where I want to be. There's no doubt that all of you are fabulous cooks. Otherwise you wouldn't be in the top five. But it's what also makes this week so tough, because you're all so very good, and to win this competition, you have to be better. There's no sugar-coating it. At the end of today, someone is going home. A pressure test is the ultimate challenge. You need nerves of steel, you need a surgeon's lightness of touch AND you need the palate of a Michelin-starred chef. Today, you will need all of that and more. The chef that's about to walk through those doors... is renowned for experimentation, for technique-heavy cooking. His spirit of adventure in the kitchen is awe-inspiring. He grew up in New Zealand, found his way to Sydney, where he ended up as the head chef for the two-hatted Pier restaurant. Then five years ago, he left to strike out on his own. And his restaurant almost immediately won two hats, a ranking he still holds today. From... ..Gastro Park in Sydney... ..please welcome Grant King! (APPLAUSE) Today's guest chef - from my favourite restaurant, Gastro Park, Grant King. He is such an icon. This is...this is amazing. Grant, welcome. How are you? Good to see you. Good to see you. JESSICA: Grant King is a really amazing chef that does quite high-level sort of molecular gastronomy stuff. Very refined food. He is definitely at the top of his game. Reynold, you're familiar with Grant's work, aren't you? Yeah, definitely. Gastro Park's one of my favourite restaurants in Sydney. Absolutely delicious food. Thank you. So, you know under that big cloche, there is potential big trouble, yeah? Yeah. Most definitely. (CHUCKLES) Grant, the last time you brought a dish here, it was... ..terrifyingly complex and had some techniques in it that I don't think any of us had seen before, let alone the contestants. Uh-huh. How does this compare? I think it's...more technical. Time to show them what you've got in store for them. Sure. So, today, guys, you're gonna be re-creating my... ..liquid butternut gnocchi... ..with mushroom consomme and a roast mushroom truffle cheese toast. Come in. Wow. Grant says that the dish is gnocchi, and I'm kind of looking for the gnocchi. (LAUGHS) JESSICA: There's, like, all these little jellied orange balls in the centre. I'm not sure what they are. This is the mushroom consomme. Tuck in. So...basically the spheres are liquid butternut and parmesan soup. Uh, they'll burst in your mouth. When I put these little gnocchi spheres into my mouth, they just explode. It's like having pumpkin soup, but in little droplets. Spherification - elBulli invention. Spherifying - you're basically setting the outside layer. So you create a little membrane so in the middle you've got that lovely little liquid centre. It's crazy. It's just like a little sphere at first, but it bursts straightaway. There's nothing left, and it's just this, like, parmesany, umami, pumpkin soup thing. Shall we drop one, so we can see how they open? Oh. I'm really worried. I've done spherification before, but it's really difficult. You gotta get the right consistency of that puree. If it's too thin, it's gonna be hard to make it into a sphere. If it's too thick, it's just not gonna be the right shape. GRANT: The consomme, it's quite a complex recipe. A lot of mushroom broths are based on mushrooms and vegetable stocks. This isn't. It's got a lot of alcohol, a lot of chicken, a lot of shallots, a lot of cooking stages, so really pay attention to that in the recipe. It's really delicious. The mushroom consomme is just so complex in flavour, and then that butternut gnocchi is just so beautiful. It's just such an intricate dish. You're making brioche. Got a mushroom chutney with truffle cheese underneath. Grant, what are the pressure points they need to pay attention? The spheres are probably gonna be the most challenging for you guys. It's hard for anybody on their first attempt. What you shouldn't forget is... Because I think with all clever food, people forget the basics, and this is all about flavour. So the pumpkin mix itself, it needs to be the best pumpkin soup you're ever gonna eat. Right, guys. Step back into line. You have two hours to replicate Grant's liquid butternut gnocchi in a mushroom consomme. You also have five minutes at the end to plate up for the four of us. We'll be judging your dishes on how closely they match Grant's not only in look but obviously taste. Grant, do you want to do the honours? Good luck, everybody. Your time starts now. Go! JESSICA: We only have two hours today, which I think is the shortest pressure test that we've done, so really important to get everything right first time. REYNOLD: Looking at the recipe... wow, there's a lot of... lot of things to do - a lot of steps and a lot of ingredients. This is gonna be really complicated. I'm way out of my depth. I'm out of my comfort zone. I want to succeed in this as badly as I want to breathe. It's time to think strategy. I very, very rarely cook by recipe, so what I need to do today is read the recipe down to the T. Everything has to be followed. For finals week, you can't make mistakes. Any mistake will send you home, so perfection all the way to the end. So the first thing we do is make the algin water. I get two litres of water and 10g of the sodium alginate, put them together. This is gonna be the bath that you set the gnocchi into. So, you put one chemical in the algin water and one chemical in the pumpkin soup, and together they kind of form the skin of the gnocchi. After I've got my alginate water to the side, I then move on to making my mushroom stock. This will then become my mushroom consomme. I first need to melt down some butter, and then add shallots, garlic, thyme, bay leaves and some peppercorns. I've made a million stocks in my lifetime, but starting to make this, I'm already not looking at it like it's a stock - just follow the recipe. "Add the mushrooms and cook for a further 10 minutes." I'm not the most confident with making stocks, so I'm going to take my time with this element - read each step a few times to make sure I get it right. Hey, Georgia, let me know if I'm falling behind, OK? I've got my pan. The shallots have sweated down. I've added the mushrooms and the tomato paste and now I have to put in some madeira and let it reduce. GEORGIA: Smells great, Jess. Thanks. It's really a fine line. They want us to replicate Grant's dish perfectly, but just because it says to cook something for exactly 20 minutes, it doesn't necessarily tell you what heat to have the pan on, so it might happen faster, it might happen slower. So tasting things and making sure they're right is so important. Getting this mushroom stock right is gonna be imperative to making a good dish today. Once the madeira's reduced out, I need to add some chicken stock and let that continue to reduce for about 45 minutes. So...so far, I'm really happy. And now it's time to move on to that brioche. No time to waste. So many techniques to master. 90 minutes to go. Come on, guys. (APPLAUSE) Well, I mean, jeez... I'm...I'm feeling the pressure and I'm not even cooking. And I'm sure you are. Once they've got the consomme on, they're at a good place. The girls are looking alright. Sara, Jessica. But Reynold I'm concerned about. He's looking quite sort of bamboozled. There's a lot to do in not much time. Come on, guys. Let's go. REYNOLD: I feel like time's really slipping away from me, 'cause I just keep coming back and forth to the recipe. "Some stock. Add tomato paste." (SPEAKS INDISTINCTLY) Reynold is moving in slow motion, and it's driving me nuts. He's not moving fast enough. The other two have moved on, but Reynold is still on the first process of making his stock, and he looks lost. Reynold. You wanted me to tell you when you're behind? Huh? I'm behind? Yep. Yeah. Thank you. I'm just really worried that it's not gonna be nice because it's my weakest point, savoury. Sara's ahead of him. Jessica's ahead. I'm starting to get worried that I'm going to be going home. . Reynold? You wanted me to tell you when you're behind? Huh? I'm behind? Yep. You have to pick up the pace, Reynold. I'm just really worried that it's not going to be nice because it's my weakest point, savoury. Sara's ahead of him. Jessica's ahead. You know what? I'm just trying to feel... I'm just trying to, you know, get through it, because I feel like I might go home. This is a tough dish. Just read ahead, Reynold - see what you need to do. Oh, bloody thing. (QUIETLY) You...you... Yeah? ..look like you're giving up. Oh... I'm telling you now, if you give up, I will never let you forget it, OK? So you're not giving up. You hear me? I won't give up. Not yet. Yes? So, now, find that inner strength and go for it. Yeah. You can do it. It's very simple. Think about the tasks at hand. Yes, George. Alright? Come on. Think about why you're here, alright? Yep. Come on. I don't want to go home. I'm not ready to go home just yet. I know I can win this competition. I'm here to win it. I'm gonna fight hard. Seriously, move it, Reynold. Reynold, use the intuition to cook it now. OK. I've got the mushroom stock going. Next thing I do is I gotta start my brioche. I have lost a lot of time. I'm gonna work faster and hopefully I can get everything up. Do yourself a favour - cook like the world's not watching! One hour down, one hour to go. Come on. JESSICA: Today we are gonna have to make Grant King's pumpkin gnocchi, which is a pumpkin soup that's spherified into little liquid-centred balls, crystal-clear mushroom consomme. We're gonna have to make our own brioche. Hey, Jessica. Hi. How you doing? How are you doing? What have we got here? Uh, that's my milk and sugar for the brioche. Beautiful. What are you most worried about, now you've read the recipe? Probably the brioche. The brioche? Really? I'm just glad she's more afraid of the brioche than the spheres. Than the spheres. It's good. I just don't bake a lot at home. Baking is definitely one of the skills that comes with practice. For the brioche, once the milk and sugar is warm, you add 2 grams of yeast and take it off the heat. I'm doing a few different things at the same time and realise that my milk has kind of come to a simmer. So I've taken it off before I add the yeast, but it's, uh...it's quite hot. I'm looking at Jessica making her brioche, and I'm worried. Her milk looks really hot. There's actually steam coming off it. If the milk is too hot, it will kill the yeast and then the brioche won't rise. It will just be like a brick. The dough is really nice and soft. It's a little bit sticky, which I'm worried about. Seems a little bit wet to me, but I don't know if I'm right or wrong. SARA: I'm working on my brioche. I need to incorporate both milk and sugar, put it onto a saucepan. So lukewarm, yeah, Sar? Like...not hot. I can't believe I'm seeing this. I'm watching Sara and Reynold making their brioche, and it looks like they've done the same thing as Jessica. Their milk looks really hot to me, which could kill the yeast. I'm worried about how everyone's brioche is going to turn out. The problem with something like this is you're not going to know until you take the brioche out whether it's worked or not. JESSICA: I've got my brioche into the oven, proving, mushroom stock kind of bubbling away. Next step I'm gonna do is clarify my consomme. To make a consomme is a two-stage process. First you make a really tasty mushroom stock, and then you make a stock clarifier, which is also known as a raft. Basically, you take a mixture of meat, vegetables, aromatics and egg whites and that all gets whizzed up till it's nice and fine in the food processor. You put that into the stock, and when that cooks down, it separates the liquids from the solids. So that's basically how you turn a stock into a nice clear consomme. So far, it looks pretty good, so I am going to really keep my eyes on it, um...because I know the vast amount of things that can go wrong. The reality is your backs are to the wall, and you are fighting for your place in this competition. 45 minutes to go. Come on. While my bread is proving, I start working on the mushroom stock clarifier. After George gave me that pep talk, you know, I feel like I've started to move a lot quicker, and I think I've started to catch up with the other two. Skin off, boned, meat reserved. I can't afford to make any mistakes from here on in. Jessica - we've got two-pan action happening. (LAUGHS) I like it. Rather than running for a lid. I do the same thing. Yep. (LAUGHS) Brioche looking good? Um... My brioche has been in the oven and I'm hoping that when I get in there, it's gonna be all fluffy and lovely and risen. Gee, it's not doing a hell of a lot, is it? Nuh. Would you start again? I would. I really don't have time for this. I need to check on my brioche. My dough hasn't really risen properly. It has not risen at all. It's not rising. It's not doing nothing, is it? No. And I'm not sure - I've never made a brioche. How hot did you heat your milk? What's wrong? Mine's not rising as well. Guys, guys... Jessica, Reynold, Sara? You're all having the same problem, and I guarantee you it's 'cause your milk's too hot. If you choose not to make the brioche again... you could be jeopardising a lot, alright? (GROANS) They're all starting them again. Yep. If I can't get this right, I'm missing an entire element. That is game over. You're going home. . Guys? Guys? Jessica, Reynold, Sara? Just one second with this brioche. You're all having the same problem. And I guarantee you it's 'cause your milk is too hot. You're just killing the yeast. They're all starting again. Yep. Argh! Got to start again and I'm wasting time now. The key component of this dish is the liquid butternut gnocchi. I know it's a really hard technique so I need to get onto them as soon as possible to make sure I have enough time to get them right. And I've just got to keep moving and I've got to move fast. JESSICA: My brioche hasn't risen. There's really no way around it except to start right from the beginning again. I'm just going to leave it to knead and walk away and let it do its thing. I haven't even started on the soup for this pumpkin gnocchi. So I really need to get a move on. These spheres of pumpkin soup that look like magic pretty much start out like a normal pumpkin soup. The recipe says that I need to dice my pumpkin, so I decide, to save myself some time, I'm going to grate it. It's definitely a risk deviating from the recipe, but I am going to trust my instincts and do it this way. I've got some shallots and some garlic that's going to be sweated off with some butter. Yeah, I'm happy with this. I'm just hoping that the temperature was OK when I added the yeast. I've got my second batch of brioche into the oven. Next, I add my egg whites into the raft mixture. Then add all of that into my mushroom stock. What the raft is going to do for the mushroom stock is going to collect the sediment as it just slowly cooks the egg whites. Next thing I do is start working on the pumpkin gnocchi. SARA: I've remade my brioche. I have definitely fallen behind a little bit. I'm feeling the pressure big-time. I need to clarify my stock and pass it. In one bowl, I have egg whites. And in the mixer, I have my meat, aromats, things like that. "Add remaining mushroom stock and mix..." (SPEAKS INDISTINCTLY) OK. I then add the raft mixture to all my stock. But I still have a whole bowl full of egg whites. Sara has made a massive mistake. She hasn't put her egg whites in with her raft mixture. The egg whites cooking is actually what clarifies the consomme. So if Sara doesn't realise her mistake soon, she's going to be in big trouble. Blublublubluh!! There's definitely a part of me that thinks, "You're actually not reading it. "You're seeing words but it's not computing upstairs." Where am I? You know you've got 30 minutes to go. It is still possible to get this dish up. 30 minutes to go. GEORGE: Come on, guys. JESSICA: The second batch of dough looks a bit better, so I'm going to put it into the oven and cross my fingers. My raft looks really good. It's got a nice little hole in the middle. Everything is kind of bubbling away. I really want it in there for as long as possible to get as much flavour in there as I can. GEORGIA: Jessica and Reynold have their rafts in their stock and theirs look nothing like Sara's. Sara's looks really different and kind of wrong. SARA: Hang on, I still don't have... I check the recipe. Like, what have I missed? That's why it's not doing it. (GROANS) The egg whites needed to be incorporated from the beginning. She didn't put the egg whites in with her... Oh. She just put chicken. Yep. Oh, that's so stupid. Hey, Sara. Hi. So I realised why it wasn't working. There was never any egg whites in it. Aha. Yep. I thought you were doing bolognaise on a different challenge. No, it looked so wrong and I couldn't figure out why. This here is a major judgement, though. We're going to be judging. So this here really needs to be clear and cooked out. OK. BILLIE: Breathe. GEORGIA: You can do this. I feel like if I don't get through this, you're going home. GEORGIA; Take two seconds. Have a breath. And I think to myself, "OK, we're all going to be out of our depth at some point in our lives." And I'm a firm believer that you can either look at all the negatives or you can go, "You know what? I can cook and I believe in myself. So, let's give it a go." I'm going to choose the latter. Lots to do. Not a lot of time. You know how to cook. I decide to separate the stock into two saucepans, incorporate some egg whites into one. And hopefully the egg whites will grab all the other things and split it and make it a consomme. If it works, it works. Come on, Sara. Keep going. Let's go, Sara. At this point in time, I know I have fallen behind. I need to start moving as fast as I can. It's all about keeping the lid on that pressure. Not letting it get the better of you. 15 minutes to go. Come on! Let's go, guys. 15 minutes. REYNOLD: I can hear behind me that Jessica is already starting to blend her soup for the gnocchi. I know the gnocchi is the most important element, so I need to get onto that. I decide to strain my consomme. It could probably use a few more minutes to clarify more. But I need as much time as possible to get those gnocchi right, so I have to strain it now. Reynold's consomme is really dark and quite cloudy. I hope he's got the flavour right because the consistency just doesn't seem right. SARA: I'm making the pumpkin liquid soup, but the thing I'm worried about is my mushroom consomme. I'm really hoping that my makeshift raft has worked and my consomme isn't going to be too cloudy. So it's...looking at the colour and the clarity of that stock... What do you reckon? It looks great. It looks good, doesn't it? Big sigh of relief. If Grant says that my consomme looks good, at least I can hold him to that. I'm just going to leave it, let it cook. Matt, how are they going? At this point, it's amazing how much all three of them have managed to do, but I think Jessica is the one who is in control. I mean, look, the good thing is that even though Sara made a mistake, didn't put the egg whites in the raft, now it's fixed, stock is good. Yeah, it looks great. And I think...I think, you know... As with every pressure test, you can be ahead where Jessica is now, but when it comes to dropping that pumpkin liquid into your bath, if you don't get those little gnocchi, this is what the dish is all about. Or we might have noodles of pumpkin. I think we might. There's nothing wrong with that, as long as it tastes good. Gnocchis are little dumplings, aren't they? GEORGIA: How you going, Jess? Looking OK. I've still got a lot to do, but... You'll be right. You can do it. You're on fire. I have to add three grams of calcium lactate powder to the pumpkin soup. It is the thing that is going to react with the algin bath that's going to turn my soup into a sphere, so it's very important. I'm just going to be really careful tasting it. I'm going to season it again, make sure that it's definitely got enough salt in there. Yum. Alright. Let's make some gnocchi. We are supposed to pour little drops of the pumpkin gnocchi into the algin bath, until you get beautiful, perfect 2cm spheres. This is a major part of the dish. If I don't have these, then I don't have a dish. I did deviate from this recipe a little bit by grating up my pumpkin. So I'm really hoping that it works. It just goes everywhere. They working? Not really. She's in big trouble. If I don't get this done, I'll be going home. . Alright. Let's make some gnocchi. It just goes everywhere. (SIGHS) GEORGIA: They working? Not really. She's in big trouble. We're just...we're just coming to have... Ooh. I'm really not sure what's going on here. I've never done this process before. Everything, it seems, your place in the competition, depends on this, doesn't it? Yes, it does. Spheres, not stars. No. Thank you. If I don't get this done, I'll be going home. Over 11 weeks, you've strived, you've survived, but don't let this challenge send you home. 10 minutes to go. GEORGE: Come on. This is so scary. REYNOLD: I can hear that Jessica is struggling with her gnocchi and I know what's gone wrong with her. I've done spherification before and I know that getting those spheres right is a lot to do with temperature. It needs to be cold. I've gotta cool this down to the right temperature for it to thicken up. I'm tasting the mixture, seasoning it, so it's making sure that the flavours are there, that it tastes good. I'm just going to cover the hole a little bit with my finger and that's going to trickle down in a small stream. Hopefully that's going to sit the liquid on the surface and, as I keep pouring, it's going to make a sphere. This is really nerve-racking. And it's working. So now I've just got to keep going, make about 10 of these and hopefully I've got enough. Beautiful, Reynold. I'm going to leave the spheres in there as long as possible so that it creates a nice membrane which is not too thin. I've still got to rinse that gnocchi and then put it into oil. The next thing I do is take the brioche out of the tin. I put that into the oven to toast. At the end of this cook, we have five minutes to plate up. So I need to have the brioche and all the other elements ready to plate when time is up. JESSICA: I notice that Reynold has cooled down the pumpkin soup mix, so that's the one thing I'm going to try and do to fix it. I've whacked my squeezy bottle of pumpkin gnocchi into the freezer for a few minutes. Hopefully that's going to chill it down. I am rapidly running out of time. I'm really going to have to push now to actually get something on the plate. SARA: I need to start making my things. Have you seasoned? Have you tasted? I'm watching Sara rushing to get her pumpkin mix together for the gnocchi. She's going so fast, it looks like she's not even tasting or seasoning as she goes. Oh. "To make gnocchi..." As technical as this dish is, this element is, after all, still a soup. I'm worried that if she doesn't season properly, it won't taste as good as the others. I'm only now in a position where I can start making these gnocchi. It kind of just goes everywhere. Like, the dish is gnocchi spheres. I'm currently not creating spheres at all. Oh, this is so bad. I'm thinking I've done something wrong and whatever it is, there's absolutely no way I can fix it now. JESSICA: I have cooled my pumpkin puree. This is my second attempt. If these aren't right, then you don't have anything to serve. These gnocchi kind of seem to be working better than the first ones. They're all in the algin bath, but there's a lot that are a really dodgy shape. I've probably only got a couple that are a nice round sphere, which is what I want to serve. They take a few minutes to set. So I am pushing my time, seriously. What am I doing? The spheres are supposed to be perfect spheres. All my shapes are coming out disfigured. That's what they look like in the bath. I have no idea what they're going to look like when I take them out. It is what it is at this stage. I don't have time to keep piping these gnocchi. I really need to let them set and get the other elements up. Come on, Reynold. The pressure is really on. I'm slowly trying to put the spheres into oil. These spheres are super delicate. I mean, if it catches on anything, it pops. It can't pop. If they pop, I'm screwed. I'm done. I have all my elements ready to go. The last thing you should be doing is taking those spheres out of the water. You've got one minute to go. GARY: Come on, guys. Do it now. Get the spheres out. Come on. I need to get everything on my tray, ready to plate. We've got five minutes after time is up to plate the dish, so I need to make sure I've got all of the elements. And I grab my brioche toast out of the oven. And now I need to get these little pumpkin gnocchi out of the water and into the oil. Some of them are breaking. It is just the most stressful thing I've ever done. Come on, Sara! Now is crunch time. I'm just getting whatever I can out of this bath. It's alright. Keep going. Ten seconds...nine... JUDGES: ..eight, seven, six, five, four, three, two, one. That's it! Your time is up. Wow. REYNOLD: Time is up. I look in the oven. I left my toast in the oven. Did you forget your bread, Reynold? I can't believe I forgot it. SARA: I realise that I've totally forgotten about the brioche toasting in the oven. Everyone had big troubles. Yeah. That was so tough. Honestly. So tough. They're together? I don't know. It depends if I can get them out of the oil or not. I've got everything up, but I did take a shortcut making my spheres. I'm holding my breath, hoping that when I take them out of the oil, they don't just burst everywhere. Come here. (SOBS) I love you. I love you too. Come here. I should have just made Nonna's gnocchi. (LAUGHS) GEORGE: Finals week. First pressure test. Someone going home. And a dish, Grant, that is...deceptively simple, full of technique and so much can go wrong. And so much did, huh? Yeah, absolutely. Let's get the first dish in. Five minutes to plate up. First thing I do is start heating up the mushroom consomme. Rinse one by one the little gnocchi. The biggest thing that's missing is the brioche toast. I'm worried about consomme. It's a little bit dark. It's a little bit cloudy. It's not as clear as I'd like it to be. I'm hoping that I've done enough today. My position in this competition is at stake and it's all relying on this one dish. . How did it feel, cooking for Grant? I hope that I've done justice to the dish. I know I'm missing a couple of elements and it's not all beautifully done, but I did my absolute best to do it justice. At one point in the challenge today, obviously I came over and we had a little chat. We all go through moments where we're questioning yourself. You did that today in the challenge. Where's it coming from? I'm hard on myself for a reason. 'Cause I really want to keep improving. I want to get better and better every time. Yesterday, I... ..was an absolute train wreck. I didn't do well at all. Today wasn't my absolute best as well. I'm clinging on to this... my position at the moment. I know it's at stake. There's a very real prospect that you could be going home today. Yeah, I know. How does that make you feel? Uh, it's tough. Um, I'm proud of myself getting this far, but I know I can get further in this competition. But if today is the day, yeah, I'd be gutted. Right. I think we should taste. Do you want to pour that consomme in? Yep. Careful, careful, careful. That's the one. Thanks, guys. Thanks. Enjoy. GEORGE: Grant, what do you think? The spheres are looking good. There's a massive oil slick on the top. Shall we taste? Let's do it. Great flavours. How good is the flavour in that? That gnocchi is so good. Really good. Yeah, the gnocchis are perfect. It was good to see a good amount of them in the bowl. Good size. Perfectly seasoned. The gnocchi, without a doubt, they're the standout. The little membrane held together beautifully. But I think the consomme is not as good. I mean, number one, the clarity is a feature for me. It makes me think of, you know, that beautiful, crystal clear flavour. The cloudy touch in Reynold's lets it down a touch. The fact that he didn't get the brioche on the plate is a disappointing factor which lets him down. Well, let's get the next dish in. JESSICA: I am being so careful, trying to get these spheres out. They all need to stay together. I've only got five spheres and they're so delicate. I am so relieved and super happy they're all in one piece. They look beautiful. I am walking my dish into the tasting room for the judges and I cannot believe it, once again, that I've actually pulled off this dish. The only thing that I'm worried about is that I did deviate from this recipe a little bit. So I am slightly worried about the texture of the gnocchi. Well, Jessica, this recipe, as it turns out, has been a great leveller, hasn't it? Massively. How do you feel about it? I really enjoyed that cook. I really enjoyed it. The spherification at the end was a nightmare, um, but... ..there's five little ones held together in the bowl, so, yeah. I enjoyed the processes of it a lot more. It felt a lot more, like, kind of natural to me than the last pressure test I did. Well, you know what we're going to have to ask you to do now. (WHISPERS) Pour the soup. Pour the soup. And let's see how it all comes together. Jessica, thank you very much indeed. Thank you. We'll taste now. Good stuff. Well done. Thank you. Really well done. GEORGE: Wow. She's done an incredible job, hasn't she? I mean, that looks... It looks spectacular. You know what hits me straightaway is that, uh... ..how beautiful and golden and clear that consomme is. And fantastic having the toast with a big, fat oyster mushroom thinly sliced and spread across it. I mean, that's a... You know, it's great to see all the elements on the plate and it's great to see them looking so good. Let's taste it. Shall we taste? Let's do it. That's great, isn't it? The skin on those gnocchi is so... so delicate. Wow. It's real...edge of the seat stuff. Beautiful. The flavours are perfect, huh? You can tell by the smell. It's a beautiful smell. The seasoning, the cooking. Very delicate gnocchis, but the flavours are bang on. I think she's... I think she's done a smashing job. That broth is... That consomme is absolutely smashing. And I think, you know - and I'm maybe being a little bold saying this, Grant - but that's pretty damn close to yours. It is. It is bang on. It's really smashing. The seasoning, the... Just the meatiness, the mushroom. It just really shines through. I love it! The seasoning is spot-on. Consomme, that's been around for years, you know, possibly hundreds, um... ..she's nailed that! That was something I wanted to... I wanted them to achieve today. And she's done it. And for me, that... that gnocchi just...exactly what you want. You want it to burst in the mouth and then... ..then that thin membrane to just kind of disappear with the heat of your palate. I thought that was fantastic. She's done a really good job. Absolutely. The gnocchis, I think, you know, give her another 10 minutes, she'd be smashing them out in the restaurant. The flavours are perfect. She understands it. And I think she's done a... a great job and her skill with flavour - we know that she loves to, you know, cram as much flavour into stuff as possible - has really comes to the fore in this dish. Yeah. I think she set the bar on this challenge. I really do. Well, let's get the final dish in. SARA: The mushroom chutney that I've made along with the oyster mushroom belongs on top of the brioche, but I failed to put my brioche up in time. I've decided to pipe my mushroom chutney on to the plate and then kind of layer the mushrooms just as you would see when presented on the brioche. I'm looking at that bowl of gnocchi in the oil. I have four that are holding together, but they don't look consistent. The spheres are supposed to be perfect, circular...balls, I guess. They're just disfigured. I know it's not perfect, but Reynold also didn't get his brioche on and if my consomme or any of my elements taste that little bit better than him, it could be enough. . There was a point today where it started unravelling. What happened? I think... ..a combination of the dough not rising for the brioche and not incorporating the egg whites. Then I started thinking, "You know how to do this, but you're not doing it. "And you're...really heavily relying on the recipe." And I feel like I lost a bit of my intuition in that cook. And I think just looking at the dish...I don't see myself in that dish. Um, and my standards aren't reflected in this dish. You scared? Oh, petrified. More than I've ever been. It's going to come down to the taste now. Alright? So pour the soup. Fingers crossed. Your job is done. It's up to us now. Thanks, guys. Thank you. GRANT: Thank you. Nice meeting you, Grant. You too. Um, there's some good flavour in that mushroom chutney she's thrown together at the last moment. Yeah, absolutely. You know what she's done? She's tried her best, right at the end, to kind of bring it together. The broth's worked, obviously. Got nice clarity there. But it really is all about the gnocchi, isn't it? Yeah. And I had one that was, you know, plump, round and I thought, "High hopes. Here we go. Here's the bit. Boom!" Nothin'. Like, it's under-seasoned, it's bland. It just all fell apart, didn't it? Yeah, we've just got... We've just got a casing, haven't we? Um, she has just absolutely fallen over in this challenge. With the gnocchi, we've lost a lot of the filling, so we're left with the... ..kind of the membrane but none of that butternut pumpkin flavour. There's... There's no brioche toast, obviously. It's one of those awful moments when you see someone you think potentially could win the competition just seize up. It's...it's devastating. It's devastating to see such a good cook... What we've got is a history of brilliant cooking, but it doesn't matter. It doesn't matter 'cause it comes down to... Shame. ..it comes down to that dish. There's no doubt that this pressure test has probably thrown up the biggest surprise in the competition so far. Let's get them in and let's save two people and, sadly, say goodbye to one other. Well, Grant, I think you did it again. A deceptively simple dish, but full of complexity, full of technique. And I think undoubtedly, for the three of you, I reckon the toughest cook you've had in this competition. But then it should be because it is finals week. Unfortunately...today, this challenge defeated one of you. Sara... ..your first pressure test... ..will be your last. We are so sorry. You are going home. It's OK. I knew. Sara, first mystery box, you choose Gary's ingredients. You nail that dish with nettle. (LAUGHS) Pretty much any time we threw a mystery box at you, whether it was when Heston was here... I think that's beautiful. You put up that delicious dish of emu and lemon myrtle. Then yesterday's mystery box with that textures of squid that was just brilliant. It's the best food you've put up in this competition, for me. Wow. To be confronted with a random selection of ingredients, be able to put up a dish that looks good and tastes better is an amazing skill that's going to stand you in great stead in the next chapter of your adventure. I have utterly loved every single second of this whole journey. Um, and I've loved the best days as much as the worst days. I look back on things like our American barbecue challenge that us three did together. Oh, yeah. MAN: This is really nice. You know, Circa was incredible. Yum! Delicious. I just take everything I can from every experience I've had. It's been an absolute joyride. It's been a pleasure to watch you cook and... Thank you. ..I think we all wish you every luck and every success and it means you have a very special place in our hearts and you also have the three of us on speed dial. So if there's any advice... (LAUGHS) You're going to regret saying that. ..you need when you come to the cafe. No, it's good. Always in top five, isn't it? Always in top five. Very special bunch of people, and you're no different. Thank you. Well, I don't want to do this and I don't think any of us want to do this, but we've got to do it. Sara, I'm sorry, but your adventure here in the MasterChef kitchen has ended. It's OK. It's time to say your goodbyes. It's time to leave. And don't forget - just try. It's really hard to leave. But...now I know what I'm capable of. I've got this rhythm. I know what's possible. Oh, I'm going to miss this place! It's given me momentum and it's given me pace and I want to keep going. ANNOUNCER: Next time, it's a cook where anything goes... Today you can cook whatever you want. ..where our final four will unleash... You can just show off. It's your day to shine. ..and show Australia just how far they've come. Oh, my gosh! And the dishes they will produce... How delicious is that? ..will be amongst the best we've ever seen. That's what food's meant to do.