. GARY: MasterChef is the toughest cooking competition, no doubt, on the planet. After all that pleasure, all that pain, all that emotion, at the end of today, someone will be the MasterChef for 2015. This finale, the pressure is SO much tougher, SO much more intense than anything they've faced before - in any pressure test, in any elimination, in any team challenge. A lot of MasterChef is about a little bit of risk. A dream, a desire. A palate. Connect all those things together and what you get is something special. This isn't just cooking. This is everything. If they want that title, if they want to be this year's MasterChef, the MasterChef for 2015, then they have to push through it, they have to drive forward, head down, nothing else matters. This is all about the dream. Georgia is likely to put up dishes you've never seen before, ideas you haven't thought of before. Her style is simple but a little sprinkling of genius. It's no surprise she's in the finale. I think she's a force to be reckoned with and I think Georgia can win this. Billie's one of those wonderful contestants. She's a quiet country girl. She can put out flavours that the three of us taste and go, "Wow." She is also a fearsome competitor because she IS so calm. She's focused and determined. Billie's gonna be very hard to beat. ANNOUNCER: It started with 24 amateur cooks... I did it, man! Your dreams can actually come true. ..presenting unbelievable food. That is the best I've ever seen! Oh, my goodness! SO excited about this! Inspired by incredible guest chefs. Anna Polyviou! Maggie Beer! Rick Stein! Heston Blumenthal! (ALL SCREAM) If you have a dream, then you have a duty to make it come true. But under intense pressure... GEORGE: Come on, guys! We need everyone hands on deck. Let's go! ROSE: Got to hustle! There's still hundreds of people to feed! FIONA: I was not expecting that! Alright, let's go, go, go! Send it! (GEORGIA SCREAMS) Come on, everyone! (TEARFULLY) I'm so sorry! ANNOUNCER: One by one... GEORGE: Now it's time to say goodbye. ..they fell... GARY: We hope it gives you the inspiration to follow through on your dream. ..until just two remain. Tonight... My heart is just pounding so fast. ..over three epic rounds... Oh, my gosh. I'm actually gonna faint. ..they will fight for their future. There's so much at stake. But their fate will come down to the mad genius of one man. Heston! (WILD CHEERING) The most important cook of your life! What IS that? This dish is gonna change one of your lives forever! Oh, my God! I'm gonna do this. The grand prize in Australia's biggest cooking competition - the chance to work inside the country's best kitchens, a monthly column in Australia's leading premium food magazine, Delicious, a stunning Alfa Romeo Giulietta, a quarter of a million dollars to kick-start their food dream, and the title of Australia's next MasterChef. # 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. # In my heart # like a flame, # like the brightest shooting star. # www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 (SQUEALS) Eeee! Let's do it! (GIGGLES) Yay! (WILD CHEERING AND APPLAUSE) (LAUGHS) Welcome to the grand finale of MasterChef 2015! (WILD CHEERING AND APPLAUSE) We can only imagine how YOU feel. We are super excited, and just to see those big, beaming smiles when you walked through the doors is wonderful. At the end of today... (LAUGHTER) ..one of you will lift that trophy, one of you will walk out of that door a quarter of a million dollars richer... (BILLIE LAUGHS) Ooh! ..one of you will be Australia's MasterChef for 2015. (WILD CHEERING AND APPLAUSE) Billie, what has being in MasterChef meant to you? A hell of a lot. As a cook and as a person, I feel so much more comfortable with myself, I think. It's such a personal thing. Food is what I want to do. So, to get this far is... I can't wipe the smile off my face. It's amazing. Georgia? I haven't stopped buzzing since last night. Um... It's an incredible feeling. I'm just...this person that would watch MasterChef and sit in front of the telly and I would dream and fantasise about, um, being in this experience. And once I did it, it actually came true, and for me, that's out of this world. The finale's gonna take place over three rounds. Gary, Matt, myself, we'll score your dishes in each round. Whoever has the most points at the end of round three... ..will be crowned Australia's MasterChef for 2015. We want you to cook with joy. But make no mistake... ..everything that you've been through before today is just an hors d'oeuvre... ..compared to the pressure you're gonna feel over these three rounds. This is the toughest grand finale we've ever planned. (GEORGIA CHUCKLES NERVOUSLY) Yeah. I am terrified. Mmm. Right, then. Round one! And what better way to start the grand finale than with that iconic MasterChef challenge, the mystery box? But this isn't just any regular mystery box. Course not. This is a grand finale mystery box. (CHORTLES) You are the best of the best, and so we have scoured the length and breadth of the country to find ingredients worthy of this occasion. (LAUGHS) Oh, my God. Please welcome the fishermen, farmers and artisan producers who have provided today's ingredients for your mystery box. Oh, wow! (CHEERING AND APPLAUSE) (GEORGIA AND BILLIE LAUGH, EXCLAIM) GEORGIA: I'm so excited. Every single piece of produce that's walking through those doors is amazing. Absolutely beautiful. There are these giant tomahawk steaks, incredible beehive, big basket of strawberries, and honestly, when they walk past, you can smell them. Oh, my God! That's amazing! BILLIE: I love seeing food come straight from the producer, so it's really hitting home with me. I can't wait to cook in this challenge. (JUDGES LAUGH) We... Can I just say that if you thought YOU were excited, we are SO excited with this selection of stuff! Unbelievable. Um... Oh, gee! La Luna goat's cheese is really, I think, one of the best goat's cheeses not just in Australia but in the world. These strawberries, when you smell them... ..they just smell like strawberries used to smell. BILLIE: The first thing I'm drawn to is those strawberries. They're so red and so beautiful, and I can imagine how sweet they taste coming straight from the farm. These shiitake - loaded with umami. These, these yacon - they're kind of like a yam - you'll find them in all the best places in Tasmania at the moment. Um, this is so unique, this Daintree vanilla. And when you smell it, it's like walking to the best sweetshop in the world. I'm totally attracted to the beautiful strawberries and the vanilla beans, and what's going through my mind right now is, what kind of dish can I make that totally honours those two magical ingredients? Australian Cider of the Year. Beautiful. I reckon the pear cider would go really well with the strawberries and the goat's cheese, so I can sort of see a dish coming together. This honey, just in one story, this honey is amazing. A unique Ligurian bee that was imported in the 19th century to Kangaroo Island, and then the South Australian government banned all other bees from the island, and so you've got this pure strain of an original Ligurian bee that feasts on all these wonderful, mellifluous plants like gums and banksias, melaleucas. This is unbelievable stuff. The yellow mullet - this is one of my favourite projects in the whole of Australia. Australian beef is amongst the best in the world, from the Hopkins River. This pineapple sage is... (INHALES) You know, I don't want a bunch of flowers. I want a basket of this. (LAUGHTER) I've never used pineapple sage before, but it looks really nice, and I'm interested to see what it tastes like. GEORGE: Incredible. GEORGIA: The produce is out of this world. It's exceptional quality. And we have to be so careful today not to do too much to it and take away from what's a spectacular product. Guys, thank you so much for bringing in this beautiful stuff, and you know what we always say - you can't make great food without great produce, and you help everyone who cooks in Australia to put up great food. So, thank you so much. (CHEERING AND APPLAUSE) Right, Billie, Georgia, you couldn't ask for more than this, could you? But this is it. The rules are simple. You have one hour to create the best dish you possibly can using at least one - or as many - of these ingredients as you want to. There's a regular box of staples under your bench. There are 30 points up for grabs in this round. Are you ready? BOTH: Yes. Well, your future is in your hands. Your time...starts...now. (CHEERING AND APPLAUSE) JAMIE: Let's go, girls! KRISTINA: Go, girls! REYNOLD: Go, Billie! Go, Georgia! BILLIE: I'm pretty nervous. It's a really hard challenge because we have to show restraint, but we also have to show skill, because it's the grand finale. Well done, Billie! GEORGIA: The worst thing I could do today is to not showcase how amazing these ingredients are. MATTHEW: Come on, Georgia! Come on, Billie! From the mystery box, I'm going to use the strawberries, the La Luna goat's cheese, the vanilla beans, the pear cider and the pineapple sage. Uh, today, I'm going to do a dessert, and I'm going to make, like, a strawberry soup, kind of consomme, with, um...a vanilla and goat's cheese raviolo, and then use the vanilla with the strawberries in the consomme as well as in the pasta. Dress it with some of the pineapple sage flowers, which are really delicious. The first thing I need to do is make the pasta. I know that pasta as a dessert might sound a little outlandish, but it's the grand finale today. I have an idea. I think it's a good idea. I think it showcases the beautiful produce that I'm working with. And if I nail it, it'll be fantastic. (LAUGHS) It's the finale. This is it now. So, um, to be here is absolutely amazing, and you've just got to throw everything into it. I need to go all out to be ahead at the end of this round. Winning the first round is important because it kind of sets you up for the rest of the challenges. So, um...yeah, it'd be great to win, but at the same time, it's pretty tough competition. (APPLAUSE) JOHN: Let's go, Billie. I'm gonna do a dessert today. I'm gonna use the strawberries, the goat's cheese, the honey, the vanilla, the pineapple sage. I'm used to working with fresh produce on the farm. This is the kind of cooking that really inspires me. I'm...I'm gonna slow-bake these strawberries with some cider and vanilla and honey. I really want to respect the strawberries today by using them in a few different ways but keeping it simple. Today, I'm doing strawberries three ways. I'm slow-baking them in cider, making a strawberry parfait and making a strawberry sauce. AMY: Oh, yum. These ingredients are amazing, so to actually improve them and make them better is actually more challenging than, you know, getting ingredients that aren't that special, I think. So, um, got to be careful not to sort of overdo it. There's a really fine line between, you know, keeping it simple but making it the quality of a MasterChef finale. Good work, Billie! Seeing that trophy in the room today makes it all feel SO, so real, um, and...we both really, really want it. SARA: Go, Billie. STEPHEN: Come on, Billie! Come on! (CHEERING AND APPLAUSE) The big question is, how do you make something perfect better? You've got 45 minutes to find out! (CHEERING AND APPLAUSE) It's really interesting, 'cause both girls are using almost identical ingredients. It's just gonna be really interesting to see how they pan out. Right. What's the dish? I'm cooking a, uh... ..like, a strawberry consomme, a strawberry soup, with a vanilla and goat's cheese raviolo. So, is this a sweet dish, yeah? Sweet, yeah. Because my concern is I've had plenty of sweet pasta dishes... Yep. ..and I think 99% of them have been horrible. But if you nail it - I mean, really thin... REALLY thin. And where's that La Luna goat's cheese coming in? That's going in the filling of the raviolo. I don't think we've ever had a sweet ravioli in this kitchen that we've all loved. . GEORGIA: The judges aren't keen on sweet pasta, but it's the grand finale. This is my last time in the MasterChef kitchen. If I feel deep down inside like this is the right thing to do, I'm just gonna go for it. Today's the day to take risks, and if I don't take them today, then I'm silly! Because Billie and I have chosen similar ingredients, it'll all come down to how we execute it. So, yeah, hopefully I can prove him wrong. AMY: Looks beautiful, Georgia. You're doing awesome, girls. Keep pushing. This is your final mystery box, so make it worthy for this finale! 30 minutes to go! Come on! (CHEERING AND APPLAUSE) MATTHEW: Come on, Billie! Come on, Georgia! Whoo! BILLIE: So, I have my strawberries baking in the oven and I'm making the parfait. Good work, Billie! I fold through some cooked strawberries... ..put the parfait into some moulds... SARA: Nice one, Billie. ..and put it in the blast chiller. (CHEERING AND APPLAUSE) Go, Billie! So, Billie, have you got a clear idea of how this is gonna look on the plate? Uh, yeah. I do. So, I've got slow-baked cider strawberries. Mm-hm. I have...strawberry parfait. Yep. I want to use the goat's cheese as well, because it's delicious. And use it in its natural state? Yeah. Or maybe just flavour it with a bit of vanilla. Georgia's really pushing herself. Are you amazed at how much she's got going on? I mean, you know... I mean, this should be the dream challenge for you. You are all about the farm. You're a farm girl. Yeah. No nonsense. And this is the best no-nonsense ingredients you could have. Yeah. Just keep up with Georgia. Matt's right. This IS my challenge to win. I'm happy with the way my dish is going so far, but looking over at Georgia, her dish looks really inventive and I'm worried mine's too simple. I need to do more. (APPLAUSE) GEORGIA: I'm stewing the strawberries for a broth and the smell is beautiful. I'm adding a little bit of pear cider just to add some sweetness. Beautiful, Georgia. Good work, Georgia! Amazing, George! I'm straining my reduced strawberries, and this will make the broth that my sweet pasta sits in on the plate. I have to make sure that the strawberry flavour in the broth is as pure as possible so that I'm not taking too much away from those gorgeous strawberries. SARA: Nice one, Georgia. JESSICA: Good work, girls. Come on. GARY: There's no doubt you have the best produce. Now it's your job to give us the best dish. 15 minutes to go. Come on! (CHEERING AND APPLAUSE) MATTHEW: Come on, Billie! Come on, Georgia! AMY: Come on, Georgia! BILLIE: My dish was way too simple, so I decided to add some extra elements to really push it to that next level. ANNA: Onya, Bill. Good work, Billie. I want to add some fresh strawberries 'cause they just taste so good in their natural state. So I make the pineapple sage sugar by blitzing together some sugar and some pineapple sage. I dip a strawberry into it. I'm making a caramel just to make little shards. I pour it onto some baking paper and spread it out really thinly. WOMAN: Oh, the multi-tasker. I decide to make a little grapeseed oil cake to go with the dessert as well - bake it in the oven for about 10 minutes. I mix the goat's cheese with some cream and some sugar and vanilla just to, um, get it to a consistency that I can pipe it onto the plate. As usual, Billie is multi-tasking like a beast and she's just dialled this dish up to the max. Adding one or two elements is one thing, but four?! I think she's gone a little overboard. Where is the strawberry flavour gonna be in all that? MATT: Your ideas should be taking shape. The beauty should be starting to appear on the plate. 10 minutes to go! (CHEERING AND APPLAUSE) AMY: Come on, guys! AVA: Let's go, Georgia! That looks really good, George. GEORGIA: I'm making the ravioli and I've got less than 10 minutes to go. The filling for the ravioli is just La Luna goat's cheese. I just want it to have that beautiful taste and colour of the goat's cheese. My sweet pasta dough is looking a little thick. I really don't have time to thin it out more to cook it in time. I'm just gonna have to go with it and hope it's OK. Round one, there's 30 points up for grabs! Five minutes to go! Start plating up! Come on! (CHEERING AND APPLAUSE) KRISTINA: Let's go, guys! Come on, Billie! Come on, girls! Looks good, Billie! BILLIE: Five minutes to go, my parfait is set. I take it out of the mould and it looks pretty good. You're amazing, Bill. I take my grapeseed oil cake out of the oven. It looks really good. I'm really happy with the colour of it and it feels really light. It's...it's all here. Um...I've never made this dish before, so I haven't...really plated it before. You've got gorgeous stuff to work with, hon. It hits me that I've made a lot of components for this dish. I was meant to keep it grounded and simple. I have no time to pick which ones I want to use. If I'm gonna get anything plated up, I think I'm gonna have to use them all. MATT: One minute to go! (ALL CHEER) Come on, guys! Don't forget your flowers, Billie! Make sure it's perfect, ladies! Good job, Georgia! You're doing so good! Last minute! Come on, Billie! Billie, don't forget your flowers. (ONLOOKERS CONTINUE CALLING OUT) Make sure you've got all your elements! This is it! The last mystery box you'll ever cook in this kitchen! 10 seconds! ALL: Nine! Eight! Seven! Six! Five! Four! Three! Two! One! (WILD CHEERING AND APPLAUSE) How'd you go? (LAUGHS) I've definitely taken a risk today making a ravioli in a dessert. But I'm hoping it pays off. BILLIE: The pressure of that challenge, I think really got to me in the end. I'm worried I've overcomplicated my dish. This challenge was all about the fresh produce, so I should have had it in the bag. But now I'm not so sure. What a fabulous, high-energy cook! Just so that you know, there are 30 points up for grabs in this round. We're each gonna score your dish out of 10. So, are you ready? Billie! (CHEERING AND APPLAUSE) There you go. There's elements on that dish that I love, without a doubt. That grapeseed cake is delicious. It's soft, it's light, it's kind of caramelisey on the outside. I think the parfait, which has a wonderful, smooth texture, just...I couldn't pick the flavour. I'm going, "Where's the strawberry?" There are some slight problems there. But...what's exciting about, Billie, this plate of food is the textures, for me. I'm a true believer that, um... ..uh, a lot of flavour comes from different textures, and what you've got is soft cake with a little caramelised outside, you've got, you know, strawberries that have been slightly bruised in the oven with heat, you've got some fresh strawberry, and then, of course, the creaminess of that parfait. There's a reason why we picked this mystery box for you in the grand finale, and it's because everything you touched today was glorious. It was fantastic, you know? It's the hardest thing - how do you make that better? When all those elements are divine, when all those elements talk to each other, you get that, but that doesn't happen in this dish. OK. Thank you. Thanks, Billie. (APPLAUSE) Georgia? (CHEERING AND APPLAUSE) GEORGIA: I know cooking a dessert with pasta was a big risk, but I think I've got the balances right and I hope that I've shown the judges that I can pull off a sweet pasta. I've made a vanilla and goat's cheese ravioli with a strawberry broth. Are you happy? Yeah, I'm happy. What ingredients did you use in the dish? I used the strawberries... Yep. ..the pear cider, the pineapple sage flowers, the vanilla bean and the goat's cheese. Gee, so much is about that raviolo, isn't it? Yeah, I've never been convinced about...sweet pastas. Oh, God. . Yeah, I've never been convinced about...sweet pastas. I never order one off a... off a menu. I'm not a big fan of... OK, let's correc... I'm gonna correct myself. I don't like sweet pasta. I r... I'm not a fan of it at all. But I think what you've managed to do is you've put that little hint of that beautiful Daintree vanilla into the pasta, that changes it completely. That lovely La Luna Holy Goat, those delicious strawberries - that is a magical combination. What you've done really well is made little raviolis that has become more of, like, a little warm salad in ways, and that's clever, Georgia. Round the edge, you've got this kind of thick layer. That is not very nice. But that flavour combination of those strawberries and that goat's cheese is fantastic - absolutely beautiful. Georgia? Great first course. Well done, Georgia. Thank you. Thanks, guys. (APPLAUSE) I think you both now know what the pressure of a grand finale is like... ..and the sort of focus that is required to win this competition. You have to calm the nerves. You have to think clearly. Billie? We're gonna score your dish first. Billie, I scored your dish... ..a 7 out of 10. Thanks. (CHEERING AND APPLAUSE) Billie, I scored your dish... ..a 7 out of 10. Thanks. (APPLAUSE) Billie, I scored your dish... ..a 7 out of 10. Thanks. (APPLAUSE) Billie, that means you have a combined score of 21. Georgia... ..I scored your dish... ..an 8 out of 10. Oh, wow. Thank you! (CHEERING AND APPLAUSE) I scored your dish... ..a 7 out of 10. (APPLAUSE) I scored your dish... ..an 8 out of 10. (CHEERING AND APPLAUSE) Well done! Congratulations, Georgia. That means you now have a two-point lead at the end of round one, with a total of 23 points out of a possible 30. Well done. Well done to both of you. Today IS the most important day of your lives. And it's great to share that with your new friends and us. But we thought... ..it'd be only appropriate to share it with the most important people... ..in your lives. So... ..we've invited them to join us. Have a little look behind you. (BOTH SCREAM) (SCREAMS, SOBS) (ALL LAUGH, SOB) MAN: (TEARFULLY) I love you. (BILLIE LAUGHS, SOBS) Hey, darling. Oh, I'm so proud of you, Bill. You're amazing. It's my sister! (CHEERING AND APPLAUSE) Hello! That's cosy, isn't it? (ALL LAUGH) That's the best moment of the whole year, when your loved ones walk in. Um, Billie, introduce us to your family. Oh, this is my dad, David, mum, Alison, and my boyfriend, Hayden. Welcome. Georgia? This is my mum, Helen, my sister Belinda, and my best friend, Chi. You will see some amazing changes in both Billie and Georgia. We're so excited. David, Billie has constantly come back to talk about you as an anchoring point and, really, the person that's inspired so much of her love of produce and her love of the land. Oh, well, she didn't like milking, so... Yeah, that's right. ..she'd always bags to cook the food and... Yeah. ..and, uh...and did a bloody good job, no doubt about that. (LAUGHS) Yeah. You must be very proud. Extremely. Extremely. Yeah. Helen, you're Georgia's mum. Tell us what Georgia was like as a cook BEFORE she came in the competition. Messy. (LAUGHS) (ALL LAUGH) Very messy. Nothing's changed there, then, has it?! Let's be honest. But always very creative, and big on flavour, and it always tasted fantastic, so...yep. How do you feel... How proud do you feel about... Oh! ..the fact she's here in the grand finale? I can't believe it. I-I just... I CAN believe it, but it's just surreal. Yep. Immensely proud, yeah. So, in round two, not only are you gonna be cooking for us, but you're gonna be cooking for them. They're gonna be watching you cook too. It's a chance for you to show them how far you've actually come. You've got an open pantry and you're gonna have 90 minutes to cook us six beautiful plates of food. There's another 30 points up for grabs in this round, so, are you ready? Your time starts now! (WILD CHEERING AND APPLAUSE) (LAUGHS) Oh, my God! The inspiration for my dish today all comes from my family. I'm going to do a mushroom dish today. Mushrooms are one of my mum's favourite foods, and know Chi and Belinda both love them as well. I can't wait to cook for them! This is just so...so incredible. BILLIE: I don't want to overcomplicate my dish like I did in the first round, where I added way too much. That cost me two points and I can't make that mistake again, so I'm keeping it really simple. I see scallops, and Mum and Dad love scallops. The food I'm cooking now is so far from what I was cooking at the beginning of the competition, so it's nice to show Mum and Dad and Hayden what I can do now. (CHEERING AND APPLAUSE) WOMAN: Go, Georgie! I'm really excited about the challenge today. Whoo-hoo! The fact that I get to prepare a meal for the three judges and my three loved ones, they're all gonna sit at a table together and eat my food, is, like, the best thing ever! How amazing is this? So, are you feeling good, hon? Hey? Are you feeling good about it? I'm feeling good since you guys have turned up! Yep. (ALL LAUGH) I'm really excited to show my family how far I've come as a cook, but also just to cook for them. That's where it all started for me. That's what I love to do. So the fact that I'm doing that today is beautiful. It's one of the most daunting things for me when my parents come into the restaurant... (CHUCKLES) ..than it is, you know, a chef. It's just...I don't know what happens. I get all... Bamboozled. Bamboozled, yeah. The pressure's on in round two. MATTHEW: Good work, Billie. She's amazing. I know! (ALL LAUGH) BILLIE: I don't want to overcomplicate my dish like I did in the first round, so I'm keeping it really simple. ALISON: So, Billie, what are you making? I'm gonna do scallops with a fennel cream, orange and ginger and some spiced nuts. Sounds good. Beautiful. This second round is really important to me. I'm already down two points and I feel a little nervous having my family here watching me. You think about her when she was little, you know, in the kitchen, and now look where she is. Knowing Mum and Dad have left the farm and come all the way down to Melbourne, that's a huge thing for them. They don't often leave the farm, because there's so much work to do. It's definitely given me a boost. I really want to cook well this round. You can do it, Billie! MATTHEW: Great work, Billie! Whoo! BELINDA: Come on, Georgie! Hello. (ALL LAUGH) GEORGE: Georgia. What are you three laughing at?! I can tell her tone of voice. Yeah. So can we! Yeah! What are you cooking? Um, I'm doing a bit of a tribute to mushrooms. I'm doing a mushroom custard... Brilliant. ..I'm gonna saute some mushrooms, maybe pickle some - I'll see how I go... Lovely. Yum. ..and a hazelnut cream. (SOFTLY) Holy shit! Why mushrooms? Mushrooms were my least favourite vegetable as a kid. I absolutely hated them and... Sorry. (LAUGHS) ..my mum loved them, and so I thought this would be nice to do for her. Aw! We've got our fingers crossed for you, because... Thank you. ..I reckon these are a tough crowd. Yeah, they are. The mushroom custard is the hero of my dish, so I need to make it work, and if I don't, then I can kiss goodbye to the two-point advantage. STEPHEN: Come on, Billie. MATTHEW: Go, Bill. Smells alright already, doesn't it? Alrighty. OK. Hi. What we see is lots of fennel and scallops. Are you doing enough in 90 minutes? Because you can cook scallops, um... At the end. GEORGE: Keep working. ..quickly. I think what you need to do is go, OK, if fennel's the thing you want to celebrate, celebrate it. Yeah. And then think about what else you can do. This is round one all over again. Do I add more or do I add less? Are we on the same page, you reckon? I don't know. I can't seem to find that sweet spot today. I'm already two points behind and I'm freaking out. . Are you doing enough in 90 minutes? I don't want to overcomplicate my dish like I did in the first round, where I added way too much. Are we on the same page, you reckon? I don't know. That cost me two points and I can't make that mistake again. I think what you need to do is go, OK, if fennel's the thing you want to celebrate, celebrate it. Yeah. Yep. The judges suggest heroing the fennel, and I don't want to take it too far this time. Thanks. Right. Instead of adding four elements, like round one, I'll just add two. I'm going to roast some ginger to add to the puree to give it a little more punch. DAVID: She's done a good job. And I'm going to roast the fennel as well. They're massive to what we get at home. I'm pushing it by adding some more elements, but I know Mum loves fennel and so does Dad, so I love, sort of, cooking food for them that they really love but showing it to them in a different way. We're in awe, Billie. I just hope I can get it done in time. We talk about cooking with emotion, and it doesn't get any more emotional than this. Far out! 45 minutes down, 45 minutes to go! Come on! Push, push, push! (CHEERING AND APPLAUSE) It's smelling good, Bill. BILLIE: Thanks. It's smelling good. What am I nervous about? I'm not cooking! GEORGIA: I'm concerned about texture in my dish. Everything's quite soft. So I'm going to add a beautiful hazelnut granola. The hazelnut granola is made up of a number of elements. I'm going to puff some black rice... Looks delicious, doesn't it? CHI: So many things happening. Yep. ..I'm going to roast some porcini and turn it into a dust, and then I'm going to mix it all together with some toasted poppy seeds. So yummy. It's got lots of texture in it. It's crunchy and crispy and it'll really add to the dish. I've just got to make sure that I balance everything out properly. GARY: You're not just cooking for points on the board, but for the people you love. 30 minutes to go! Come on! (CHEERING AND APPLAUSE) MATTHEW: Come on, Billie! Come on, Georgia! How's Billie going? BILLIE: I finish my spiced nuts, so I set that aside and move on to the vinaigrette. I cook down some verjuice and orange juice until it's sort of reduced by half. DAVID: Mmm! (ALL LAUGH) It's really quite full of flavour, I think. Do you want to come and taste it? Is it any good? Oh, it's not finished! Where's me spoon, Bill? (ALISON AND HAYDEN LAUGH) It's alright. (LAUGHTER) (CHEERING AND APPLAUSE) How did you guys stand this stress? Oh, my God! (LAUGHS) GEORGIA: The mushroom custard is the hero of my dish and it's just perfect. I'm so relieved. It's beautiful. It's silky. It's going through the sieve. And I know now that my custard is going to be beautiful. I pour the custard into some lined moulds. I'm putting them in ring moulds covered with glad wrap so that they're easy to get out once they're cooked. I fill the dish halfway up with boiling water and then pop it into the oven and cook it for 20 minutes at 180 degrees. I wouldn't normally take my mushroom custards as high as 180 degrees, but there's less than half an hour to go and I've just got to go with it if there's any chance of me getting the dish up at the end of this. It's so important to win this challenge. (CHUCKLES) I need, um, every point I can get. (CHEERING AND APPLAUSE) BILLIE: I kind of think I'm going to just... ..practise with the scallops. I'm worried about the scallops being really thin, and there's a risk there of overcooking them. MATTHEW: Come on, Billie. I've left myself just over 10 minutes to plate up six dishes and cook the scallops in that time as well, so it's a bit of a risk, but I just want to see that they can get a really caramelised side and not cook all the way through. A bit risky. (ALL CHUCKLE) Right, Georgia, Billie. Time to bring these dishes home - literally! We're hungry. Your families are hungry. 10 minutes to go. (CHEERING AND APPLAUSE) Is that just another saute, George? Yeah. Ooh, getting all the elements together? Yes. I'm pushing it, but I'm doing it. Yeah. It's good. Good, good, good. Custards in? Custards in the oven. What do you have the temperature on? 180 for 20. Ooh. What? 180? That's high, isn't it? GEORGIA: His face just looks in total shock. "180 degrees for custard?!" And I think, "Oh, no. Oh, my gosh! "Have I made a really stupid decision "in cooking the custards at 180 degrees? They've been in there for 20 minutes, so if they're overcooked, they're gonna be overcooked now. I take my mushroom custards out of the oven. They've just got to cool down a bit before I can get them out. I don't know if the custard's worked yet, and I'm not going to know until I take them out of the moulds. If they're not cooked properly, I'm in big trouble. Five minutes to go! Push! Push! Push! Push! Push! Come on! (CHEERING AND APPLAUSE) What's going with the scallops, Bill? BILLIE: I have so much left to do and I haven't even started plating. The time's just gone really, really fast. I just lost track of it practising with the scallops. MATTHEW: Come on, Billie. They won't take long at all to cook, and I've really got to watch that, because they can overcook in a matter of seconds. And then I get them straight out of the hot pan so they stop cooking. ROSE: Scallops look beautiful, Billie. AMY: You've got three minutes. GEORGIA: It's time to take the custards out of the mould. This is a crucial moment. My entire dish rides on these custards being perfect. If they're not cooked properly... HELEN: Be careful. ..I'm in big trouble. BELINDA: Stay cool, honey. Ooh! (CHEERING AND APPLAUSE) Whoo! Come on, George! Go, Georgia! I'm so happy with the result. They're quite big! (CHUCKLES) But that's OK. There's no bubbles in them and they're just how I wanted them - They're perfect. AMY: Come on, Georgia! Every plate the same! And only one minute to do it! One minute! (CHEERING AND APPLAUSE) SARA AND AVA: Get it on the plate! BILLIE: I'm just annoyed that I haven't left myself enough time to make the dishes look really nice. That's it, Billie. Keep pushing. I'm going to need beautiful presentation to close this two-point gap. (SCREAMS) 30 seconds! 30 seconds! Come on! Yep, I've got it. It's worrying. I'm just madly trying to get these dishes plated up. WOMAN: Come on, girls! Get it all on the plate! This is it! 10 seconds! ALL: Nine! Eight! Seven! Six! Five! Four! Three! Two! One! That's it! (WILD CHEERING AND APPLAUSE) Brilliant job! I'm really happy with the flavours of my dish, but I know the plating has let me down. I really didn't leave myself enough time for it, and while it tastes the part, it doesn't look it. . DAVID: Looks pretty good to me. BILLIE: So, I've done a fennel and ginger puree, roasted fennel, pickled and raw fennel, seared scallops, and an orange and ginger vinaigrette. Alright. Let's taste. GARY: Alright. Tuck in. I just love all the flavours that mix...how it all mixes in together. Just...it seems to work. (CHUCKLES) ALISON: Mmm. Mmm. The bits of crunch are nice too, Bill. (CHUCKLES) MATT: The textures are great, aren't they? You know, that kind of the wet crunch of the fennel and that kind of toasty crunch of those spiced almonds is really good. GARY: Yeah. I reckon my favourite thing, though, and the thing that makes this dish so special, is that puree. Yep. Absolutely. Mmm. You know, that little bit of ginger heat that's in that fennel puree, and that puree is... like, SO silky-smooth, it's loose, and then the little lightness of the ginger and the lightness of the orange dressing - beautiful dish. It's got bags of flavour, and I love that roasted fennel. I think that roasted fennel absolutely makes the dish. It's really delicious. It's so yummy. Is it your best plating? Mmm, possibly not. No, it's not. But...you know, it's... That is the essence of a great dish. No more, no less. Yeah. Thanks, George. You know, I think very, very early on, Billie said to us that she was doing this to make the family proud. Has she done that? Definitely. It goes without saying. She sure has, yeah. I mean, we were proud of Bill anyhow, but... That's right. ..but, uh, yeah. This is, uh, unbelievable. And to see how she did all that is just...mind-boggling. It IS amazing. I don't know how she does it. Or how she did it. No. Anyhow, good on you, Bill. Thanks, Dad. GARY: Brilliant stuff. (CHEERING AND APPLAUSE) Oh! It's our second family dinner. HELEN: Looks fantastic. Smells amazing. It smells unbelievable. Tell us what the dish is. GEORGIA: I've made a mushroom custard with a hazelnut granola, hazelnut cream, pickled mushrooms, and some sauteed mushrooms as well. Happy? Really happy with it. Is this the dish to set before your mother the mushroom lover? (LAUGHS) I think Mum's gonna love this. She'll be all over it. Looks delicious. Shall we? Yes. Let's go. Absolutely. Oh, my God. I don't know how she got such smooth custard. You almost need, like, a little spoon just to cut through everything. Shh, shh! Shh! (ALL LAUGH) She does this all the time. GARY: She talks a lot. Sorry. That's how it works. That's OK. No, no, keep chatting. Sorry. (GIGGLES) (ALL LAUGH) Helen, what did you think? Oh, beautiful. Absolutely beautiful. Delicious, darling. Thank you. Thanks, Mum. It's blown me away. You've found your gift, beyond a doubt. It's just...like, blows my mind. I never served mushrooms like that. (ALL LAUGH) You're happy. I love it. Absolutely love it. I love it because you've got loads of different mushrooms appearing in loads of different ways. It all comes together in this dish. I loved the way it looked when it came to the table. I loved eating it. Yeah. (GIGGLES) Love it. It's earthy, it's interesting. And I love that little custard. I think it's a clever idea. GEORGE: You've nailed the custard. It's still got this little gooiness in the middle that gives...it's lovely and creamy. And then that granola - it's extraordinary, it's delicious. And it just goes to show you can make a plate of food without meat, seafood on it. Mmm. You know, it's all vegetables. Yeah. Helen, are you super proud? Yeah. I just...you know, you just want the best for your children and you just want them to... ..achieve their dreams and, you know, go for it, and she's done that. Just, the determination to get this far and, you know, that strength of character, I think has just...got her through. And she's a brilliant cook, she's a beautiful person, and I love you. (CHUCKLES) I love you too, Mum. Don't cry! We've got a massively difficult decision to make, don't we? Two great dishes. Two REALLY good dishes. Two brilliant dishes. Two really good dishes. And it's, unfortunately, our job to try and separate the two, break them down and score them. What a thrilling cook. Not only cooking for us, but your families and your loved ones. You made us proud, so we can just only imagine how proud your families are. Billie, you've got 21 points after round one. Georgia, you've got 23. Only a two-point difference. Billie, let's start with you. I scored your dish... ..8 out of 10. (CHEERING AND APPLAUSE) Billie, I scored your dish... ..8 out of 10. (CHEERING AND APPLAUSE) Um, Billie, that combination of... of orange and fennel has become a bit of a MasterChef cliche. We've seen it, you know, what, 30 times before in this kitchen. But with that dish, you breathed new life into that combo. 9 out of 10! (WILD CHEERING AND APPLAUSE) That puree was so delicate and so beautiful, and it just kind of revolutionised that combination of flavours and made a great combination. Beautiful work. I loved that dish. Thanks, Matt. That means, Billie, you've scored 25, which gives you a total after round two... ..of 46. (CHEERING AND APPLAUSE) So, Georgia, your turn. I scored your dish... ..9 out of 10. (CHEERING AND APPLAUSE) Come on, Georgia! Come on, Georgia! Good job, George! Georgia... ..I scored your dish... ..a 9 out of 10! (CHEERING AND APPLAUSE) Well done, Georgia! Right. So it comes down to me. And you know, when I was walking around, I was worried about that custard. Why would you cook it at such a high temperature? And especially when it was at the very core of your dish. But it just goes to show how often I'm wrong in this kitchen. 9 out of 10! (WILD CHEERING AND APPLAUSE) You know what? It was absolutely delicious. I loved it. The consistency was smooth and creamy. Absolutely delicious. So, that means, in that round, you scored 27 points... (CHEERING AND APPLAUSE) ..which puts your total up to 50 points at the end of round two! Wow! Wow! So, at the end of round two, Georgia, you are in the lead with 50 points, a four-point lead over Billie, who's at 46. Georgia, you're in the box seat. Billie, this is what we call "the chase is on"! (ALL LAUGH) You've certainly got some ground to make up. Yeah. My heart is just pounding so fast. I'm four points down, but I'm not gonna give up. There are 40 points on offer in the next round, and we can promise you this - you are gonna have to cook better than you have ever cooked to earn every single one of those points. I just can't...describe the pressure. There's so much at stake, and I'm gonna fight right until time's up. . MATT: It's time for the third and final round of the grand finale. In just a short while, one of you will be crowned Australia's MasterChef for 2015. BILLIE: My heart is just pounding so fast. There's so much at stake and I'm four points down. So I've got to fight harder than ever before. We searched high and low... ..to find a pressure test that will push you beyond anything that you have ever attempted before. And, boy, did we find one. It's definitely gonna be a doozy. I'm trying not to think about what is going to walk through those doors. You... ..are about to take on the hardest pressure test... ..in the history of MasterChef... ..anywhere in the world. (ALL MURMUR, LAUGH) Oh, what? Do you want to leave now? Shall we go? Yeah. Yeah, let's go. We'll split the money. It's fine, yeah. (LAUGHTER) (LAUGHS) Love it! Oh! We can laugh... ..for now. (CHUCKLING) This is a pressure test that is, um... ..so devilish in the detail, so...technical in its trickery and so mind-blowingly clever in its creation that when you look at it... ..you won't know where to start... ..or how it was made. Only one man... ..could have created it. Only one word describes him. Please welcome... ..with the dish that will decide which of you... ..becomes Australia's next MasterChef... ..Heston! (WILD CHEERING AND APPLAUSE) GEORGIA: It's Heston. He's back. Aarggh! My poor little heart is going a hundred miles an hour right now. This is insane. (CHEERING AND APPLAUSE CONTINUE) Billie, congratulations! Hello! (LAUGHS) Oh, God! I'm so sorry about this. No, it's OK! That name just...just scares me, especially when it's associated with a pressure test. I can't even begin to imagine what Heston has under that cloche. (LAUGHTER) Hooly dooly! Is this the...longest recipe ever written for a pressure test? Yes. Is this the recipe that's got the most ingredients of any MasterChef pressure test anywhere in the world? Yes, it is. (GARY LAUGHS) Is it the hardest? Yes, it is. (LAUGHTER) Oh, my! I've seen Heston's dishes. They're mind-blowing. And there's techniques and flavours in there that...no-one understands except him, because he's this crazy genius. Right, Heston. Do you want to step forward and reveal the dish that will decide who wins the title of MasterChef 2015? So, the dish that you're gonna be cooking today... ..to determine your fate... ..is... (GASPING) Oh, my God. JESSIE: Jesus, that's so small! What IS this? It's scarily tiny. ..Botrytis cinerea. What IS that? I have no idea. Come forward, guys. Oh, my God! Oh, my God! This dish is so delicate and so refined. There's this beautiful golden ball in the centre of the dish, and it's terrifying. I have no idea what it is and it's already freaking me out. OK, so, botrytis is a noble rot. So, it's a particular type of rot that affects certain grapes, but it's a GOOD rot. The grapes shrivel up, they lose their moisture and they develop all these really complex flavours. So, what we've done is taken the flavour characteristics, and then we've also looked at what molecules create those flavours, and then we've used that to inspire the ingredients. So, on the base here, we have the soil, which is basically a bit of dried parmesan and roquefort blue cheese powder. And amongst other things, this jelly is a peach jelly. Then we've got the compressed red grape dipped in nitrogen. A fluid gel of grape. Then we've got a citrus sorbet. Aerated saffron, which is kind of a meringue but very light. Then we've got a chocolate sphere filled with a pear caramel with popping candy. Then we've got this sugar ball. Then inside the sugar ball, there is yoghurt, citrus-infused. And then the stalk is a churros. And then you've got a pulled caramel vine. The list of ingredients and elements on this plate is just... ..it's never-ending. It's just so many things. I really don't know where to start. Some of these elements have sub-elements. (GEORGE CHUCKLES) So, like a recipe within a recipe within a recipe. Within a recipe. A little babushka recipe. It's a babushka recipe! (LAUGHS) You're looking at about 55 stages. Wow. So, the recipe might seem really pedantic. Just...ignore the recipe at your peril. That sounded quite... Yeah. ..full-on, didn't it? I scared myself then. You scared all of us, I think. This is the Mount Everest of challenges. I'm thinking, "Are you serious?" It's time to taste. This is absolutely enormous. Go for the... Just work from the bottom up. Tasting this dish is just... it's so amazing. Oh, wow. That's amazing. Yum. I can taste wine and blue cheese and peach and... There's so many different flavours, and eating it all together is just... ..it's like nothing I've ever eaten before. Oh, my God. It's like the best wine and cheese ever. Oh! Like you've had a bit of cheese and wine. For a minute, I'm just enjoying the dish and the nerves have kind of disappeared for a moment. I'm sure they're gonna creep in quite quickly. Heston, degree of difficulty - what's the hardest component on the dish? Um, I would say the biggest challenges are - you'll notice with this fluid gel, what I'll be looking for is the set. It needs to be really delicate. Can you see how just in your mouth it just...does this? Uh, the chocolate sphere... Oh, my God. Can you see the thickness of the chocolate? Yes. So, there's a pear, salted butter caramel, and then some popping candy. That is awesome! The sugar ball, which is also very thin. (SHELL CRACKLES) Oh, my gosh! Look at the colour of it! I know. That's insane. Do you see the thinness? So, you're gonna have to blow this sugar ball. OK. Just to let you know, a chef at the Duck, after three days of doing this... ..um...he had to go to a clinic after. Just, he was...he was sort of... You found him in a corner... Shaking. BOTH: Oh, my God! Not exactly the easiest thing. The level of skill and practice that goes into that is huge. Are you suitably impressed? Suitably in awe? Suitably scared? Yeah. Oh, terrified. I know I have a Herculean task ahead of me. I'm facing the toughest pressure test ever on MasterChef. I can't let myself falter like the last two rounds. I need to catch up those four points. GARY: Everything that you need for this amazing dessert is at your bench - the recipe, the ingredients. You have... ..five hours... What?! (ALL EXCLAIM) ..to do all the preparation, and then 15 minutes to put this dish together. Oh! Poor things! It is an absolute marathon. You need to channel every ounce of nervous energy, every little bit of cook's knowledge that's coursing through your veins... ..and bring it home. Matt, George, myself and Heston will be tasting your dishes and scoring them each out of 10. That means there are 40 points on offer in this third and final round. We think this is gonna go down to the wire. What we do know is, whoever wins... ..deserves it. Yeah. Absolutely. Mm-hm. If you want that trophy, if you want to make your dream come true... ..then make this dish the best dish you've ever put up in this kitchen. Billie, Georgia, are you ready?! BOTH: Yes, Gary. Let's go! Come on! (WILD CHEERING AND APPLAUSE) Go! Go! Go, Georgia! This recipe is epic. There's SEVENTEEN elements. I'm four points in the lead, which is fantastic, but maintaining that is going to be key to taking out the trophy today. There's no time to become complacent. I need to give this everything I've got, four-point advantage or not. Just going through the recipe, I'm wondering how I'm gonna get through all of these steps. There's a whole page that's sort of dedicated to the sugar work, and that's so far into the recipe - there's SO much to do before I actually get onto that. My strategy is to move really fast from the beginning and hopefully leave myself enough time to make that sugar ball. It's a key element, and in my mind, it embodies those four points that I need to make up. So I want as much time as possible to work on it. MATT: So, we're in an interesting place, then, aren't we? We've got Billie. She's got four points to catch up. The question is, can she get far enough ahead to get five points? GARY: That's right. And that's a big ask. That's a big ask. It's a really daunting thing to read through. I mean, we've all read through the recipe, and it starts to get on top of you, 'cause there's so many things. This is a big challenge, right? I think also, five hours of focusing. So, the amount of energy and mental energy that they require to get through this is... Immense. Immense. Yeah. I'm just trying to make sense of it. It's just really... It's just a really difficult recipe. Um...it's kind of... Simple elements are broken down into, um...lots of...things. This recipe is torturous. Reading through it, I think it's very complex, very technical. The very first thing I need to do is the peach wine gum, which was this beautiful, clear, marble-like sphere. To make the wine gum, I add some creme de peche and some gelatine to a sous-vide bag and I just set that in a water bath at 55 degrees and let the gelatine blend into the wine. BILLIE: While I'm waiting for the gelatine to dissolve for the wine gum, the next step is to put some more peach liqueur into a saucepan along with all of these different types of powders. It's really important to be precise. The quantities are just down to the gram, so it's really important to be careful. There's ingredients here that I've never worked with before, so the only thing I'm relying on today is to just follow the recipe to a T and get those measurements exactly right. Once that's all in the pan, it just needs to combine while I wait for it to reach 108 degrees. Come on. Come on, come on, come on. Come on! I'm just waiting for the temperature to hit 108 degrees before I can add the gelatine to it. I just really want to start moving a bit faster. I'm just... This is just so hard. This recipe is...SO... ..intricate and specific and scientific, and I can't stray away from it. Come on! You have to nail the right temperature. It can't be 112, it can't be 107. It's got to be 108. OK. Excellent. Finally it hits 108 degrees. I grab my gelatine mixture from the water bath and whisk it into the mixture. To finish the wine gum mixture, I whisk it all together before I use the syringe to get it into the mould. Then I put the mould into the freezer and leave that to set. WOMAN: Yeah, looking good! (CHEERING AND APPLAUSE) I'm so relieved that's done. But...then it hits me. That was all just to make the first element. I can't believe I've spent 20 minutes on the very first element. There's still 16 to go. Uh, time's going so, so fast. I don't feel like I've done nearly enough. We knew this challenge was going to be a massive mountain to climb, but I don't think Georgia or I really understood how hard it's going to be. So I can't waste any time at this stage. The girls are freaking out down there. It's the hardest recipe I've ever read. Usually they are both guns in the kitchen, but it's 30 minutes down and they're only on the second element. (SOFTLY) It's so precise. Aaaaah! I can see that they're getting themselves worked up over every tiny detail. They're forgetting that pressure tests aren't just about getting it right, but getting everything done on time. Good. They REALLY need to get their arses into gear. There is no messing around with a Heston dish. GARY: Right, you guys! Just stop! Stop. Stop. You need to know this! You are both behind schedule! If you do not hurry up... ..you will not finish! This is gonna be so hard. CLASSICAL MUSIC There's me back in my 'one good ear' days. I had all the moves, like the 'good ear' tango. But then I made my best move ever. I went to Bay Audiology. I got a free hearing check and found out how easily they could sort out my hearing. And the 60-day money-back guarantee? Well, that was music to my ears. Call Bay Audiology on... UPBEAT MUSIC . You need to know this! You are both behind schedule! I kind of thought five hours was... a good amount of time, but this is gonna go so fast. I really quite like pressure tests. I think I, um, deal well with the pressure. But this is a whole new level. I need to stop fixating about this being a Heston dish and just start cooking, because I need those four points back. And the only way I can see myself doing that is leaving myself enough time to get that sugar ball right. (QUIETLY) OK. I need to move as fast as possible in the next hour and knock over as many elements as I can. I can't waste any time. SARA: Good job, Billie. FIONA: Keep it up, Billie! So while my citrus sorbet is churning, I then move on to my frozen grapes. The frozen grape was so intense and concentrated. It was just like eating a lot of grapes at once, but in this tiny little grape - it was amazing. GARY: That's good. Keep cracking on, Billie. Yep. GEORGIA: I can see that Billie is picking up the pace, and that's a good gauge for me to see that I really need to move it. AMY: Let's go, Georgia! I'm just starting to get overwhelmed, and it's way too early to do that, so I just really need to focus. To finish off the frozen grapes, I pour the grape mixture into the mould and pop it into the blast chiller to set. Next, I move on to the aerated saffron, which is like an orange meringue. I've gone into this challenge with a four-point lead. I have every advantage. But if I fall behind now... ..I'm at risk of losing it. One hour down, four hours to go! Come on! (CHEERING AND APPLAUSE) JESSICA: You're doing amazing, girls! It's awesome to see that the girls have really stepped it up a notch. THESE are the cooks that I'm used to seeing. ALISON: Whoops! (ALL LAUGH) DAVID: Don't let 'em get away on you, Bill. They've got their frozen grapes out of the moulds... ALISON: They look really cool, Billie. ..they're piping out the aerated saffron... GEORGIA: Oop! That's not a very good one. ..getting that into the dehydrator. It is great to see them start to perform at their peak. They're gonna need to keep this up if they've got any chance of getting through this monstrosity of a dish! BILLIE: I've got my aerated saffron gel in the dehydrator, so that's one step closer to that sugar ball. I think I'm off to an OK start, but, um...I've just got to keep moving. The next thing I move on to is the fluid gel. When I tasted it in the beginning, I got a huge vinegar hit. It's so strange, because on its own, it's really strong, but you mix it with the rest of the elements on the plate and it's just amazing. I put the grape juice and gellan F into a mixer, blitz that at 100 degrees until it's all combined. (THERMOMIX WHIRRS) Once it hits 100 degrees, I pour it into a cold tray and put it straight in the fridge so that the gelatine can set. AVA: Billie's working so hard to try and make up four points in the last round. No-one has ever done that. I'm just making the churros stalks now. That is a huge task, but she's got something to work towards. Nice twigs, Billie! OK. I'm not... (SIGHS) I really need to focus. Oh... (MURMURS INDISTINCTLY) There is SO much pressure in this kitchen right now. How far behind am I? ROSE: Don't worry about it. JESSICA: Don't worry about where you are. I'm so flustered and shaky and...driven with nerves that I'm not actually really... like, focused on what I'm doing. Oh, Georgia! I'm trying to keep clean. (GEORGE GROANS) This is intense. How on earth am I going to get through this? If I were you, I would just get yourself a little bit more... Space? Yep. If you're not careful, you're gonna end up being so cluttered that everything's... you're gonna get clogged up. Yep. OK, clean down. Just stop for two minutes. Yeah. Just think, two minutes... I feel like I'm really behind. Behind from what? Billie. Don't... Why are you worried about Billie for? 'Cause she's, like, setting the benchmark... Don't worry about it. Worry about yourself right now, yeah? Yes, George. It's a really big mind game, this challenge. It's not just about the most technical dish in the world. It's also about the most intense environment and getting through that. I need to move on to this grape fluid gel and I need to keep crossing off elements. BELINDA: Come on, darling. You're good, honey. You're good. You've got it. AVA: Come on, Georgie! BILLIE: My grape fluid mixture has set, so I put it into the Thermomix with the Minus 8 vinegar and the muscat... ..and blitz that to a gel. I'm really happy with the gel. It's a really nice consistency and I feel like it's quite similar to what was on Heston's plate, so I'm pretty happy with that one. FIONA: Go on, Billie! That's another element done that I can tick off. Although I feel the pressure, although I feel that real intensity, just, I want to get through this cook and I want to do it well, so I'm just trying to stay focused. Uh, I'm doing a few things at once at the moment. There's so many jobs to do. My plan is definitely to multi-task. I have to do more than one thing at once to get all of these steps done, and hopefully leave myself enough time to make that sugar ball. This may be good news, this may be bad news - you're at the halfway mark! Two and a half down, two and a half hours to go! Come on! (CHEERING AND APPLAUSE) Oh, this is the hardest cook ever. There's so much to do, and... got to get a move on. SARA: I've never seen Billie work like this before. I've seen her powering through, but not like this. This is completely new territory. Look at her. She's such a machine. Oh, she's good. She's just working so hard. She's doing all the elements of her blue cheese soil at once. She's got her grapeseed crumble... ..her crystallised chocolate... ..and her roquefort powder all on the go at once. Superstar, babe. It's crazy how quickly she's burning through this recipe. JACQUI: Come on, Billie! (CHEERING AND APPLAUSE) But on the other side of the bench, Georgia's still trying to make her fluid gel. HELEN: You're doing so well, Georgia. MATTHEW: Yeah, doing a great job, Georgia. AMY: You are! Yes, you are, Georgia! GEORGIA: I feel like I'm behind Billie and I know that wherever she's at is the good place to be at. And that's where I want to be if I'm going to do well in this pressure test, and I can tell that she's miles ahead of me. I need to move as quickly as possible. I only have two and a half hours left to go. WOMAN: Yep. That's good, George. It hits 100 degrees. I pour it into the tray and take it to the fridge. HELEN: Take it easy. Take it easy. On my way to the fridge... (GASPS) Um... BILLIE: Oh, shit! You right, George? (SNIFFLES) I just spilt half of it all over the floor. (SOBS) Oh, no! It's SO hard to kind of... comprehend... (SNIFFLES) ..what's just happened. I can't afford to do it again. I am NOT doing this again. It has cost me too much time. I've put whatever I had left into the fridge and I'm just hoping that that works. (SNIFFLES) George, remember. Breathe, darl. Just breathe. (SNIFFLES) I've...powered on, I've been trying to stay afloat and keep going, and...this happens. I'm...I just... I just wanted to rewind. I just want to go back. I just want to start again. 'Cause...um... ..this is the last cook and I just wanted to do well, and I'm not. (CHUCKLES) Get it together! You hear me? (SNIFFLES) Oi! What's wrong with you? I'm just...I don't know. I'm overwhelmed. Listen to me. You... The... There is no...no more time anymore to be overwhelmed. All I want you to do is enjoy this. OK? I wanted to. I just feel like I'm just... Take a deep breath. Right? Take a massive breath. Right? And look at me. You are amazing. You're in the grand finale, OK? All I want you to do is enjoy it. Yeah, I want to too. Enjoy every minute of it and stop getting on top... Don't worry about what Billie's doing. Worry about what Georgia's doing. Yep. Alright? And cook the best you possibly can, OK? And whatever happens at the end of it happens. (APPLAUSE) You're four points in front, right? Yep. That's great. Now you need to keep driving, OK? Yep. You got it? "Yes, George"? Yes, George. "Yes, George"? Yes, George! Come on! Let's go! Yep. MATTHEW: Come on, Georgia! STEPHEN: Come on! Come on, Georgia! (CHEERING AND APPLAUSE) George believes I can do it, and...I know that I can, but it's...how I'm gonna do it is the question. Don't forget why you're here. You're amazing. I'm gonna have to reach deep. I've REALLY got to keep going. . GEORGIA: Step two. I'm going to make this grape gel work. I've put whatever I had left after I spilt it, which looked about half of the mixture, pop it into the mixer, and I'm going to use half of the vinegar and the semillon. So, let's do 75. I'm going off-recipe here, but I have to improvise with what I've got. I don't have time to make it again. It tastes nice. It tastes like Heston's. Doesn't quite look like it, but it's a gel. I'm putting it in a bag and getting it in that fridge and I'm crossing it off. I just need to keep cooking. I feel like an idiot for crying! (CHUCKLES) You're right, George. It's alright. (LAUGHS) I'm so sorry, Billie! (LAUGHTER) Don't apologise to me! It's fine! Keep doing what you're doing. I'm an emotional wreck back here. It's fine. (SNIFFLES) (LAUGHTER) (LAUGHS) George! I know I should probably be just focusing on what I'M doing, but Georgia is my friend. We've become really good mates throughout this competition, so if I can help her in any way, then I will. You'll be fine! You'll be fine. (CHEERING AND APPLAUSE) This dish is gonna change one of your lives forever! 90 minutes to go! Come on! (CHEERING AND APPLAUSE) So, we're in an interesting place, then, aren't we? We've got Billie in the lead - and she needs to be. She's got four points to catch up. GARY: So, honestly, I think, if she's got 20 minutes to temper that chocolate and make the chocolate spheres, and then gives herself an hour on that sugar, she's not in a bad spot, is she, really? BILLIE: It's so close now, that sugar ball. It's SO close. I've just got to do these chocolate balls and then my next big job is to get onto this sugar work, and I've wanted to leave a lot of time for that throughout this cook. To make the chocolate balls, first I temper the chocolate - so, I melt some white chocolate and some cocoa butter in the microwave, and then add in the remaining chocolate to temper it. I'm just one step away from making these sugar balls, and as soon as I get the chocolate spheres right, I can move on to the sugar work and hopefully get it perfect. WOMAN: Come on, Billie. A little more than an hour to go and I'm gonna try my best to make it. I'm moving really quickly now. I'm finishing off the churros. I've just got to get them cooking. And then I've got to get all the components ready for my soil. And then I can move on to the chocolate ball. She's got her groove back now. I'm feeling a lot more momentum and like..."Oh, yeah. Come on. Come at me. I'm gonna do this." You're flying, hon. Yep. There's one hour left in the most important cook of your lives! One hour to go! (CHEERING AND APPLAUSE) BILLIE: My chocolate moulds have set in the freezer, so I carefully turn them out of the moulds. ALISON: That's it, Billie. Well done. Then all I need to do now is fill them with the popping candy mixture, gently melt one edge of one sphere and then pretty much just glue the spheres together. JESSICA: Oh, my God, Billie. You're amazing. (APPLAUSE) Beautiful, Billie! I'm so happy to have a little chocolate sphere in my hand. It's actually worked. This is it - this sugar ball. I've had to work faster than ever to leave myself enough time to concentrate on this sugar work. It's really taken it out of me. I'm exhausted. But I am going to dig so deep. I'm not gonna give up. For me, that was the first thing I looked at when Heston lifted the cloche, was that beautiful little gold sugar ball. I'm really quite afraid of that. It's...um, gonna be really hard, because it's such a really thin, um, sugar sphere, so that's...that's really high-pressure. I've got just under an hour to get this sugar ball perfect. Good Lord! Enough gloves there, Bill? This isn't just where these last four hours have been leading, but my whole MasterChef journey. What is that? Oh, that's the sugar. This is the sugar. OK. This isn't like any normal sugar. This is this awesome, weird, malleable, golden sugar that Heston's cooked up in his laboratory. Oh, wow! SARA: That is an awesome colour. I just start pulling apart the sugar until it turns a really beautiful gold colour. REYNOLD: So shiny. It looks unbelievable. Yeah. Making this sugar ball is just like blowing glass. I pinch a little bit of sugar off and sort of wrap it around the end of the pump and pump some air into it. What I need to do is blow my sugar ball large enough so that I can fill it with the citrus cream when I'm plating. REYNOLD: Good work, Billie. Keep it under the heat. Ooh! ALISON: Oh, God! That's ridiculously hard! The sugar blowing is...is... it's not necessarily a chef's job. We train normally three days, three solid days of trying to blow a sphere. Most chefs can't do it. Not to that level. So it is a ball-breaker. GARY: Yeah. Or a sphere-breaker. You've got to be really quick with it, I think. It cools down really fast, then it goes hard really fast, so it's hard to sort of get it at the correct consistency. I'm running back and forth from the microwave, trying to keep this sugar at a malleable temperature. It's that balance. It's... Like, literally, you have millimetres of degrees to play with. Yep. OK. It feels like it's a good consistency to mould, but then three seconds later... (POP!) Oh! Dammit! ..it goes cold and it goes brittle. It's not working. (GROANS) FIONA: Keep at it, Billie. This...I hate to tell you, but this takes years of experience, this, yeah? It's difficult, right? Yep. I'll try again. (CHEERING AND APPLAUSE) GEORGIA: I've just finished doing my soil. MATTHEW: Keep it going, Georgie. You're doing great. I'm catching up to Billie, but I'm going to spend some extra time on the chocolate ball to make sure that that's perfect. When I ate the dish, that beautiful chocolate sphere was probably one of my most favourite things on the plate. So this was an element that I really wanted to nail. AMY: Go, Georgia. WOMAN: Come on, Georgie. You can do it. MATTHEW: Good work, Georgia! Come on! Let's go, Georgia! You are almost there! Keep the energy flowing! Come on! 20 minutes! (CHEERING AND APPLAUSE) (POP!) Oh! HESTON: You could not script this. (GARY LAUGHS) If you look at where they were an hour or so ago, you thought, "Oh, my God. Is Georgia even gonna finish? "Is she gonna crumble?" She's pulled herself out of that, now looking like she's in a position where she can finish this. Yep. Billie's sailing ahead, and then she hits the sugar blowing and everything slows down. Yep. It's become a great leveller, hasn't it? Yeah. Yeah. Absolutely. (SIGHS) I've spent nearly 40 minutes trying to get one bloody sugar ball and it's not working. AVA: Come on, Billie. Up until this point in the cook, I felt OK. But now I feel really frustrated and stressed. Every time I try to pump air into those spheres... ..they just burst. I want to get it right, because it's in the recipe, it's in Heston's dish, and I NEED to get it right. I start again to try and make another sphere, and all of a sudden... WOMAN: Oh, my goodness. GARY: Go, Billie! Look at that! ..it starts sort of pumping into a little circle. Can you see that? Ooh, look at that bubble! Oh, she's getting one. And I'm sort of twisting it and pumping it, and it's actually looking like it might work. Oh, my God! I think she's almost surprised at herself! I don't... Oh, that's... Ugh! I'm so scared! It's kind of working. So if I can get that off... Oh, that's incredible! Oh, dear. ALISON: Come on, Billie! Keep it under the light. Oh, it feels awesome to see it actually working, to actually have the feel for it now. Yeah, just...just cut it. I'm literally holding my future in my hands. (CRACK!) Oh! ALISON: Oh, so close, Billie. It was just so exciting to see that sphere start growing into a little circular shape, and then to have it burst is just... (SIGHS HEAVILY) ..it's so heartbreaking. AVA: Come on, Billie. I...I...don't know how I could hold back emotion... ..at this moment. (SIGHS) (SNIFFLES) JESSICA: You're amazing, Billie. FIONA: Stay focused, Billie. AVA: Come on, Billie. SARA: Keep pushing. (BILLIE SNIFFLES, SIGHS) (SNIFFLES) Um... That was really hard. That was really frustrating, doing that sugar ball. (SIGHS) It's just frustrating when you sort of...um... I don't know. It was just really hard and I really wanted to get it right. And when you can't get that happening, it's...it's really frustrating. I don't know. I think I've just come this far and this is the last, sort of, hurdle, and I really wanted to get over it. Um... And four points behind, um... ..and that's gonna be really hard to make up. So, I don't know where I sit. Here. If it was easy... ..everyone would be doing it. Yep. But not everyone can do MasterChef. It's an elite bunch. Yeah? (SIGHS) And you're part of that elite bunch. At this point in time, I want you to stop for a second and go, "Jesus me! I am minutes away from finishing." Done. Dusted. Your MasterChef is over. (CHUCKLES) And then the hard work begins. This is the fun bit! There's a lot riding on it... Uh-huh. ..but get over it and start cooking! Keep going, Billie. George is right. SARA: That's it, Billie. STEPHEN: Come on, Billie! Come on, Bill! Come on! That's it, Billie! This is my last chance. So I've just got to fight really hard for this. I'm not gonna give up. GARY: Now try blowing it. Go on, then. Put some air into it. That's it. That's it! I start pumping the air into another sphere, and it's actually working again. HESTON: Twist it, twist it, twist it, twist it. That's it. That's it. That's it. REYNOLD: Oh, nice. WOMAN: Oh, good job. Oh, my God! Come on. I am being SO careful not to pump too much air into it. SARA: Come on, Billie. I really want this one to work! It's SO thin! OK, I just need to get that off now. Yep. Let's do this. WOMAN: Do it, Billie! GARY: You've just got to be bold, right? (WILD CHEERING AND APPLAUSE) It feels so good to actually have something that resembles a sphere up. Whew! So now all I need to do is make sure all of my other elements are in containers ready for plating. Whatever happens in the next 10 minutes will seal your fate! Come on! (CHEERING AND APPLAUSE) Yeah, the chocolate's looking really nice and thin. Um, I've just got to get it in the freezer now. (CHEERING AND APPLAUSE) My chocolate balls are ready to set in the fridge and I can finally move on to my sugar ball. I don't have too much time to devote to this. I know that Billie's been at her heat lamp for a long time doing that gold sugar ball. But I'm really hoping that I can get it right. Come on. All you need is one, yeah? Nup. Blew a hole. STEPHEN: Oh! I really feel like this sugar work is such hard stuff and I know how long Billie's been going for and I know how amazing she is. I'm gonna have to stop soon, 'cause I need to do those chocolate spheres. I've still got my chocolate, that have set, to finish. I know they're perfect, but at this rate, I'm going to spend all my time trying to make a sugar ball and I might not even get one up. I don't think it's gonna happen. I'm going to ditch the sugar ball and focus on making that chocolate ball perfect. Take your knife, just give it...make it hotter... It's better to sacrifice one element than risk having two elements missing on the plate. There we go. Nice. (CHEERING AND APPLAUSE) Billie, Georgia! One minute to go! GARY: This is the countdown for the grand finale! The MasterChef kitchen, where dreams are made! Ten seconds to go! ALL: Nine! Eight! Soil in a container. Roquefort powder. Five! Four! Three! Two! One! That's it! Your time is up! (WILD CHEERING AND APPLAUSE) I've come a long way in this competition, and having Mum and Dad see that is really, really special. (LAUGHS, SOBS) That was horrible! Really hard! (BOTH SOB) I love things that seem impossible and then you make them possible, and I don't know how I did it, but I just did it. It was REALLY hard, Heston! That was really hard! (LAUGHS) Just... You will look back and go, "I did it." Mm-hm. (GEORGIA SOBS) You did it. . Billie? Time to plate up. (CHEERING AND APPLAUSE) GEORGIA: Good luck, Billie. Go, Bill! We'll see you in the tasting room. BILLIE: I've never cooked anything like this before. It's something that... ..I still can't really comprehend. It's just... ..a crazy dish, and I cannot believe that I've done it. ALISON: Nice, Billie. I managed to complete every element in Heston's recipe. Even the shiny golden sugar ball. JESSICA: Amazing, Billie. ALISON: Wow. DAVID: Good on you, Bill. AMY: Come on, Billie. (CHEERING AND APPLAUSE) Come on, Billie! Go, Billie. It's sort of come together and it looks really quite pretty on the plate. Well done, Billie! (CHEERING AND APPLAUSE) I may be four points behind, but hopefully, I've done enough to have a shot at catching up to Georgia. GEORGIA: Good luck, Billie. Thanks, George. This experience has been like nothing I have ever done in my life. I have learned so much about food and I have...sort of learnt so much about myself. I just...I'll never, ever forget it. I'll always remember the experience. It's just priceless. GEORGE: Wow. Nice. Great. (SIGHS) Billie, we have to say that your courage, your calm under an enormous amount of stress is absolutely inspirational. (CHUCKLES) It really is. I think we're all just amazed how you worked through that whole challenge, and a marathon it was. Heston said earlier that there's not a culinary competition in the world that would ask you to reproduce a dish like that, that kind of complexity, in five hours. And you've done it. That's incredible. How does it feel? Oh, like, I cannot think of another time in my life where I've felt... ..that happy, or even feeling that amount of pressure, but then... ..that still makes me happy. I don't know. It just shows that's what I really want to do. And, you know, it feels really calming to know that, because I think when I came here, I didn't have that, you know, really hard, fast thought in my head of what I wanted to do, and I REALLY know it know. And that just feels so comforting. HESTON: I tell you what. There's an awful lot of people, aspiring professional chefs, out there that can learn a lot from what you've just done. Yeah. Absolutely. You have professional chefs come into the kitchen after three days blowing sugar spheres - they still don't get it. And to get it right, it normally takes about two months. You managed to get one out in that hour. Which...is incredible. Thanks. (CHUCKLES) You've blown my socks off. GEORGE: Time for us to taste. Alright. Well done, Billie. Heston, thank you. Well done. Thanks, Heston. Wow! (GARY LAUGHS) Wow, wow, wow, wow! That looks spectacular! So beautiful. Really beautiful. Are you surprised, Heston? Yeah. Yes, I am. Yeah. (CHUCKLES) Totally. And nothing missing on the plate either. Yeah, it's brilliant. MATT: I'm a bit lost for words. I'm not normally lost for words, but I just think that's amazing! And, you know, she's got... she's got so much ground to make up. Four points is a long way to come back from, but, gee, she is diving for that tape, isn't she? Absolutely. Amazing. I don't really know what to say. I have... You know, with this dish... (CLEARS THROAT) ..um, I knew that... ..I mean, it was such a BIG... ..challenge. But... ..for someone who's never seen that dish before, and an amateur cook... Mmm. ..I-I...yeah, I'm... Mmm. ..a little bit gobsmacked. The fluid gel is done brilliantly. Yeah. Note for note with yours, I think, probably. How is that sugar ball, Heston? I think she's done an amazing job. You know, she's some kind of superwoman. (CHUCKLES) It's incredible. Whatever happens, she has a big future ahead of her. I think, given the difficulty of the challenge, that may well have been the best individual cook we've ever seen in the MasterChef kitchen. I can't think of something where the heights, the scale have been so high and the end result's been so good. That's put her right back in the hunt for the title, hasn't it? Right back in the hunt. Right. Shall we score? WOMAN: Good luck, Georgia! (CHEERING AND APPLAUSE) GEORGIA: I'm really proud of what I've done today. I gave it my best shot and I'm pretty happy with the outcome. WOMAN: Beautiful! Unbelievable! To compensate for the missing sugar ball, I'm going to plate up two of the chocolate balls so that the plate balances and that it doesn't differ too much from Heston's. I know not having that sugar ball is going to cost me points and I'm not 100% sure how the fluid gel's going to work out, but I'm thrilled with all my other elements. I think I'm ready. (WILD CHEERING AND APPLAUSE) This is the last time that I'm going to walk into the tasting room, and it's...it's sad. But it's exciting. Five hours and 15 minutes, it took to create this one plate of food, and that's a big sum in your head when you think about it. GARY: How are they looking? Alright? Good. Great. It was all worth it. It was blood, sweat and tears literally, but it was worth it. Oh, Georgia, that was insane! (LAUGHS) It was so painful! That was REALLY hard. HESTON: That moment where you had the issue with the fluid gel and it really got to you - at one point, I wasn't sure if you were gonna finish! (LAUGHS) Yeah. I didn't think I was either. What you did was you pulled yourself out. That quality, you don't see very often in chefs, in professional chefs. And...it came shining through today. That was the thing that really...really wowed me. Thank you, Heston. That's... It means a lot. It's amazing. Yeah. How important was it for you to... to share today with your family? Oh. Just... Oh... They've always believed in me, my family. And I love them to bits. I don't, um... I wouldn't be the person that I am without them. (CHUCKLES) Um...good things and bad. And, um... ..I think that I've always had a dream and my family have never given up on that. They've always said that, "You can do anything," and it was ME that said I couldn't do it. And now they're saying, like, "Well, you know, we KNEW you could do this." And all I had to do was believe in myself and I did it. And it's... Yeah. ..unbelievable. Whatever happens... ..what you've done is... I think is...is... ..just fantastic. Thank you. That's amazing. Amazing. (LAUGHS) Georgia, time for us to taste. OK. Thank you. GARY: Thank you, Georgia. God, this is hard. If you put all of those elements together, there's a balance. And that chocolate sphere, the delicacy and the thinness of the chocolate itself is incredible. But there's a couple of issues there. Yeah. She didn't put a sugar sphere. And the fluid gel... ..is grainy. This dish is all about, for me, subtlety and finesse, and that's... The flavours are great. There's lots of, you know, toasty, roasty, all the things that we love, but I think there are some significant errors on this plate, and there's also some really good stuff going on. Well, also, at this point, you know, Georgia was sitting on a four-point lead. Now we've tasted it, you know, how close is that lead? Does she have a lead at all? Pff! It's tricky. It IS tricky. Mmm. Whether the things that she's done really well are enough to keep her in the lead. I know what score I'm gonna pop in that folder. I don't know about you guys. Let's do it. Toughest pressure test ever. One of the best cooks I think we've ever seen in this MasterChef kitchen. One question remains - has Billie caught Georgia? Does Georgia stay in the lead? . Welcome to the grand finale of MasterChef 2015! (WILD CHEERING AND APPLAUSE) We started with the best amateur cooks in the country in our search for the one. And it all came down to that final challenge... ..set by Heston. And I think we can safely say that was the trickiest, the hardest... Yeah. ..and the most demanding pressure test we have ever seen in this kitchen. Heston, how did they go? I was asked to set a challenge for the best of the best. So I did. (CHUCKLES) Yeah. Yeah, you did. (LAUGHS) Yeah. I kind of thought to myself, "This could break these finalists." But today, you two pushed straight back. That was fantastic. It all comes down to the scores in these folders. Georgia, you've got 50 points, and, Billie, you have 46. So, Georgia, that's a four-point lead. We're gonna score your dish first. Georgia... ..I scored your dish... ..seven out of ten. (CHEERING AND APPLAUSE) I thought the resilience you showed was just mind-blowing and the balance of that was just...delicious. Thank you. Georgia... ..I scored your dish seven out of ten. (CHEERING AND APPLAUSE) Georgia... ..I scored your dish... ..eight out of ten. (CHEERING AND APPLAUSE) That's fantastic! Georgia, I loved the big, bright flavours. The texture was absolutely beautiful. And that's why I scored your dish... ..eight out of ten. (CHEERING AND APPLAUSE) That means you've scored 30 points out of a possible 40... Mm-hm. ..which gives you a total after round three of 80 points. Well done. BILLIE: Nice work. (CHEERING AND APPLAUSE) Billie, that means you need 35 or more to win. You know what I loved? You had every single element on the plate. And that's why... ..I scored you nine out of ten! (WILD CHEERING AND APPLAUSE) Billie... ..I scored your dish... ..a nine out of ten. (WILD CHEERING AND APPLAUSE) Well done, Billie! BILLIE: (NERVOUSLY) Aaaah! Billie, I scored your dish... ..nine out of ten! (WILD CHEERING AND APPLAUSE) GEORGIA: Well done! Billie, that gives you 27 points, which means you need eight or more from Heston to win. HESTON: Billie... ..for me, this dish was to see how you would respond to those challenges... ..and respond to the pressure. And I have to say... ..I loved the way you responded to that. And that...is why I scored your dish, Billie... (SCREAMING) (WILD CHEERING AND APPLAUSE) You did it! MATTHEW: Well done, Billie! ROSE: Go, Billie! ALISON: Oh! It's amazing! It's just amazing! Billie! You are Australia's MasterChef for 2015! (ALL CHEER WILDLY) You have won $250,000... No! ..a brand-new Alfa Romeo Giulietta and a monthly column in Australia's leading premium food magazine, Delicious. We told you that your life would change forever, and it has. BILLIE: I...I didn't think I would get through judges' auditions, and I think every single challenge and every single dish that I've put up brought me closer to really knowing where I want to be and what I want to do. And I...I just can't think of a better place to realise that in. This has just been... um, the best time of my life. Billie, that is the greatest comeback in MasterChef history, AND on the toughest dish. Throughout this competition, you've proved yourself again and again. Whether you're cooking sweet or whether you're cooking savoury, whether in a service challenge or in a pressure test, you've shone. You've shown us poise and professionalism. That makes you... ..the most complete cook that we have ever seen in this competition. SEVERAL: Hear, hear! (APPLAUSE) The best thing about MasterChef... ..is the other people and the friends you make, and the fact you can have two great friends standing side by side. Oh! (SIGHS) You're gonna make me cry. I couldn't think of a better person to do this with. Um... You're gonna make me cry! I know! Me too! (LAUGHS) She has enhanced my experience SO much, and... ..I know that you will do SO well. SO well. You have such a great attitude and such a beautiful personality, and a beautiful family behind you too, so there's no doubt in my mind that you will be amazing - more amazing than you already are. Thank you. So... Here you are. (APPLAUSE) Well done, George. You're amazing. She's just amazing. I'm in awe of her and what she can do and how calm she stays under intense pressure. And, um, she's just a beautiful girl with a big, beautiful heart, and a cracking sense of humour! (LAUGHTER) (LAUGHS) And, um... ..yeah, I love her to bits, and I'm sure she's gonna do amazing things after this. Beautiful. (LAUGHS) Georgia, you have a MASSIVE future ahead of you... ..and we all look forward to watching you pursue your food dream. And so, to help you do that, to help you on your way, we're gonna give you... ..$20,000. (CHEERING AND APPLAUSE) But that's not all we're giving away. Jessica? You made it all the way to the final three, and to help you achieve your food dream, we're giving you $10,000. (CHEERING AND APPLAUSE) Billie? There's one more thing. I saw something in you today that I have not seen in many professional chefs. The way that you conducted yourself, the way that you stay composed under extreme pressure from start to finish, you don't see it very often. So I would like to offer you... (ALL MURMUR) (GASPS) ..a job...at the Fat Duck. (WILD CHEERING AND APPLAUSE) (SOBS) What?! It really feels like a dream. To be here with everybody and to have that offer is... ..that's just unbelievable. Thank you. Thank you so much. Billie, only one thing left to do. Come on. Grab the trophy. (CHEERING AND APPLAUSE) Raise it over your head. Show your family! Come on! Oh, it's so heavy! (WILD CHEERING AND APPLAUSE) Captions by Ericsson www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016