ANNOUNCER: Previously on MasterChef Australia... Where's the fish? Where's the fish? ...Marco turned up the heat with the first team challenge. Yes, Marco! ALL: Yes, Marco! They gave it everything they had. MATT: I think that is a thing of amazing beauty. But in the end, the blue team lost out. Another elimination. I better be ready to fight. Tonight... Let's get down to business. ...the dreaded alphabet game is back. I've seen this before and it's like Russian roulette. The ingredient to success lies beneath the cloches. Choose a letter, name the ingredient. For the first four to get it wrong... B. D. M. R. Z, please. ...it will spell... (EXHALES) ...disaster. They'll have to cook in the final round. Throw it away, start again. (GASPS) This is about avoiding elimination. And one will go home. I'm getting worried now. # 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. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # 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. # Captions were made possible with funding from NZ On Air. Able 2016 Morning, Ana. Good morning. How are you? Today I am up for elimination, going against my team members from the day before. It's a really terrifying thought. Hey, Con, your room is getting a little empty. There's two gone. Two down. MATT: Yesterday the result was so close, but that's the nature of this competition. One day you're on top of the world, the next day you're in the blacks and you're fighting for your life. I'm pretty devastated to be cooking against my house buddies. I'm prepared to stay here till the end. So I've really got to fight. All right, guys, let's do this. MATT: Ready, love? The first time in the blacks I think it really hits home. Today could potentially be the day the competition ends for me. Good luck, pal. I want to go in strong. I want to go in feeling as focused as possible. CECILIA: This is the second time I'm in blacks, but I'm determined to stay in this competition. I'm gonna fight. I'm gonna fight really hard. It's interesting seeing you all walk in. Obviously wearing black, it's not nice walking into the kitchen wearing black. After doing so well in that team challenge, obviously, not everything went to plan. Every service... is tough. And I've done a lot of services in my life. And the one thing you've got to teach yourself is absorb the pressure. And when you get knocked down, you have to pick yourself up and dust yourself down. Right. Let's get down to business. Today's elimination is gonna take place over two rounds. Round one is pretty obvious ` the alphabet game. CON: I can see the cloches. And there's letters in front of them. I've seen this one before and it's like Russian roulette. It's horrible. Underneath each cloche... is an ingredient beginning with the letter in front of it. 26 cloches, 26 letters of the alphabet. You'll take it in turns to choose a letter and name the ingredient. Get it wrong and you go into the next round and the game is over once four contestants have made a mistake. This is sudden death. One wrong move and you're gone. Looking at those cloches... I'm just freaking out of which letter I'm gonna pick first. I'm just really worried that if I pick something and I have no idea what it is, I'm straight into that second round cook. The order in which you pick is the order in which you line up. So that means we'll start with... Miles. First to face the fire. The nerves start creeping, the palms get a bit warm, the heart starts pounding. I'd like B, thanks, Matt. I've got to get it right. Should be an easy one. I hope to God it is. I think it's basil. Absolutely right. Brilliant stuff. I'm quite chuffed. I got one out of the way. Nice easy one, eh? Finger's crossed I won't have to pick again. Anastasia. I'm gonna go with D. OK, come forward. It's so nerve-racking. I know I have a good knowledge of food, but anything could be underneath there. Dijon mustard. (GASPS) You're right. Whoo! Go, Ana. Matt, what cloche do you want? It's vital to get these right. The last thing I want to be doing today is have to cook off against another three people. I'll take M. Come on, Matt. Is it mirin? It is. (APPLAUSE) Con, your turn. C, please. Celeriac? C is for correct. Well done. The contestants are doing so well, but... any one of those cloches could have something underneath there that's going to trip them up. Adam. I'll take R, please. Ooh. Oh, that's always a tricky one, isn't it? You either know it or you don't. Yeah, yeah. It tastes like a lychee. Really? Really? Word beginning with R, young man. I can't think of another name for a lychee that starts with the letter R. I don't know it by any other name but a lychee. Adam, yeah, it tastes like a lychee, but it's actually a rambutan. I definitely would not have got that. That's really a tough one. You didn't know the answer, that means you're through to the second round of elimination. Please go and stand over there. Thanks. I'm a bit shell-shocked. I'm gonna be the first one in the elimination challenge and I'm pretty gutted. That was really quick. It just goes to show, one wrong move and you're on the chopping block. MATT: One person down, three spots left in the elimination round. Who's gonna join Adam? Zoe, do you want to pick a cloche? I'll go with Z, please. Why Z? I just don't think there's many things that would start with a Z. I've got a little bit of a strategy. It's to pick all the letters that no-one else wants to pick. Z, X, Q. I've already got a few things in mind for each of those letters. Zucchini. MATT: Great strategy. Well done. Thank you. Cecilia. I'll pick L. Lamb. Well done. Harry. I'll pick T, please. I'm so nervous. I've just got my fingers crossed that it's something I know. I'm gonna go with tuna. You're right, Harry. Oh, thank God, I'm safe. Trent. There's all these cloches lined up in front of me. Yeah, I just don't want to choose the wrong one. G, thanks, Matt. It's not what I expected. I've got no idea what that is. It looks like some kind of spice. I'm just trying to figure out what spice it could be. Um... green tea? You're right. Well done. Olivia. Go for F. So far I've known every ingredient. There could be some trick ingredients under there, though, so I'm still a little bit worried. I see brown grains. Slightly bigger than rice grains. GEORGE: What do you think, Olivia? Any ideas? Um... The first thing that I think is actually farro. But I'm not certain that that's what it is. I know that there's something else that starts with F that could be something similar to this and I have drawn a blank. Any idea? Farro? You sure? No. (LAUGHS) Have you ever heard of freekeh? Y...yep. Well, that's farro. Olivia, you're safe. Well done. GARY: Oh, well done. I don't think I've ever been more relieved in my life. I am really impressed. Everybody really knows the ingredients and they're really nailing it. One round of this challenge down and we've only got one person in the elimination so far. There's still three spots up for grabs and I don't want to be the next one to get it wrong. Miles, it's come back to you. I'll go with H, please. Horseradish. You're right, Miles. Well done. I think it's nutmeg. You're right. Everybody's guessing the ingredients correctly and I'm getting worried now. MATT: Sage. Correct. Kecap manis. You are correct, Con. Well done. I don't know how I'm gonna cope with the next one. Quail. Well done, Zoe. Thank you. CECILIA: It's pretty scary. Cecilia. J, please. J. My biggest concern is not knowing the name of the ingredient. I've cooked with a lot of ingredients where I have thought, "I don't know what it's called but I'll just use it." Oh, no. Um... I cook with this. I don't know what it's called. I've cooked with this before. My dad calls it... (SPEAKS VIETNAMESE) And here it is, right in front of me, and I don't know the word. I don't know. What we're looking for is jicama, which is spelt J-I-C, jicama. Thank you. Sorry, Cecilia, you're in the next round. I was on the elimination a few days ago. I can't believe that I have to cook for my survival again. Two more spots you don't want to have, Harry. There are some tougher ones under there, so, be careful where you go with your pick. I'm gonna go with A. Artichoke. Don't even have to say it, do I? Nicolette. Emu. You're correct. Oh! The chances of me getting a harder cloche is increasing. Yoghurt. Correct. ZOE: I'll take X. XO sauce? You're correct. I'm really hoping that it doesn't come around to me again. I believe they're oats. Absolutely right. But suddenly, it's my turn. Two places, two cloches. Anastasia. I'm gonna go with I. Oh... There's some tough ones under these cloches, just so you know. (SOFTLY) Oh, I know this. Oh, my God, I know this. I don't think many people would. They're from South America, I'm pretty sure. Inca... What did you say? Inca berries. My stomach is twisting. (SUSPENSEFUL MUSIC) You know, they're known as topu topu in South America? In parts of South America they're known as Cape gooseberry, but the name we're looking for... (SUSPENSEFUL MUSIC) ...is Inca berries. (CHEERING, APPLAUSE) Oh, my God. Wow! Holy cow! How did she get that? I never would be able to get that. Whoa. The pressure just jumped straight onto Matt's shoulders. Matt, one cloche. MATT: The only one that's left is U. I don't want to get this wrong. If you don't know what's under that cloche... you're in round two. (SUSPENSEFUL MUSIC) (EXHALES) I... I'm looking at it... I've never seen anything like this before in my life. So far, every time you've come up, Matt, you've known straightaway, haven't you? Yeah. How about this time? (SPUTTERS) I'm looking at this bowl thinking, "Mate, prepare yourself to cook." Because I've got no idea. 1 Matt, if you give us the wrong answer... you're in round two. (SIGHS) Any ideas, Matt? Wow. I've got absolutely no idea what this thing is. There's nothing coming to my mind. Matt? Have you got an answer? Nup. The word we're looking for is 'umeboshi'. Umeboshi is salted or pickled plums from Japan, and they're used as a condiment. Matt, I'm sorry you can't answer. You are the third person through to our elimination. I'm sorry. No worries. (APPLAUSE) I'm going through to round two. Just one step closer to going home. So I've got to prepare myself to cook for my life. Well, that is fantastic ` the eight of you responsible for getting 23 right. This is absolutely amazing. They're on fire. But we have a second round of 10 more cloches. Under those cloches are not simple, everyday ingredients. This is going to be tough. HARRY: Knowing that I'm up first is terrifying. There is so much pressure. There's only one person that needs to go into the elimination to finish this game, and I don't want it to be me. Harry, you're up. Be warned... we told you it was gonna be tough, and it will be. Let's go. Pick a cloche. I'm gonna go with C. Ooooh! Mind you, they're all "ooh". Just be confident. I AM confident. Yeah. You can do it. C for 'confidence'. Oh, shhh...ivers. It's, like, this beautiful white flesh. It's quite soft. It smells quite like the sea, quite fishy. I think I know what it is. Cod? Cod? Final answer? Yes. Harry... I'm afraid it's not cod. It's crocodile. What the hell? I am devastated. I am so devastated. Unfortunately, you're our fourth and final contestant in the second round. Over you go. The pressure's on. There's four of us that are going into elimination. There's confident cooks beside me. So I'm starting to really worry. Right, you seven. Congratulations. That means you are safe, so head upstairs. (CHEERING AND APPLAUSE) ANASTASIA: Thank God I've made it through round one. Biggest relief ever. I'm not going into that elimination. Adam, Cecilia, Matt, Harry, this is round two. One cook between you and elimination. You have 60 minutes to give us a delicious dish. MATT SINCLAIR: I'm determined to do well today. I'm gonna make a really beautiful dish. The pantry of ingredients you're gonna use are all the ingredients that you identified correctly in round one, plus you have all the usual staples. HARRY: The first thing I see are these beautiful slabs of tuna. I've cooked tuna a million times before, so I'm thinking I can definitely do something with that. The least impressive dish sends their maker home. So, a good reason to stay focused and give us beautiful food. Marco, do you want to kick 'em off? Good luck, everybody. Your time starts now. (CHEERING AND APPLAUSE) WOMAN: Go, Cecilia! CON: Come on, Adam! Come on, Harry! Good job, Matty! Go, Matt! Go, Harry! There's 23 ingredients, but how many of them are a natural marriage? GEORGE: Really, it's a mystery box of 23 ingredients. You've got to, you know, pair the ingredients correctly and bring us something tasty. MATT PRESTON: It's tricky. You have to group ingredients that will talk to each other, don't you? So, whether that's quail and parsnip, or whether that's lamb and celeriac, or whether it's the tuna with the kecap manis and the mirin. The problem is... No onions, no garlic, no chilli. No citrus. It's a tough challenge. SEVERAL: Come on, Matt. MATT SINCLAIR: I think the judges want us to show technique in this 60-minute cook. It says that you're willing to push yourself and put yourself in a position where you're under the pump. I'm thinking I'm just gonna debone a quail, season it up nicely, pan-sear it, get a nice skin on it, and then, like, a little celeriac puree and some chargrilled zucchini. There's obviously some good ingredients there, but it's how you put it all together ` that's what makes the difference. I recently married my beautiful wife, Jess. Our food dream is to build a food truck. We've got those plans under way. I've made the decision that food and cooking is gonna be my life. It's really made me focus on the things that I want to achieve to build the best possible future for Jess and I. Deboning a quail is a really delicate operation. It's a fiddly little bird and there's lots of little bones in there, so to do it properly, I need to make sure there's not a bone left. MAN: Come on, Matty. You can do this. WOMAN: Take your time. At the end of the day, I'm not ready to go home yet. WOMAN: Come on, Adam. I'm really nervous about the three cooks I'm going up against today. They're all strong and it's gonna be a hard fight. My strength in the kitchen ` probably just cooking proteins. I cook all sorts of meats and seafoods. I've got a fairly good idea in my mind at the moment that this is gonna look like a bit of a mixed grill. It's gonna have some lamb chops and lamb backstrap, there's gonna be a salad to go with it for a little bit of freshness, and then that grilled zucchini, which looks fantastic when it's scored. WOMAN: Come on, Harry. Thanks, guys. OTHERS: Come on, Harry. Today, I think I'm gonna do a smoked tuna fillet, celeriac remoulade, a Japanese horseradish mayonnaise, and I think I'm just gonna go for a Japanese-inspired dish. I start prepping the tuna and I cut them into these beautiful, even slabs. I love cooking with fish, and this tuna is gonna be amazing with all the flavour combinations I've chosen. And you're just gonna sear the tuna? I'm gonna smoke it. And then sear it. I'm using the green tea and I'm putting it into a smoking gun. (BLOWS) And then I'm gonna infuse the smoke into a little bowl with the tuna. I really, really have to impress the judges and Marco today. MAN: What are you smoking it with, Harry? Green tea. Nice, man. There's only four of us in this cook, so I really have to stick my head above the rest. MAN: Come on, Matty! Bring it home! (CHEERING AND APPLAUSE) I'm making, like, a coleslaw with these. I don't know what I'm doing with the fish. I feel so much pressure to perform today. I really need to come up with an idea that will impress the judges. My week began really badly. I didn't do well in the invention test. My emotions got the better of me. GARY: It certainly doesn't look very appetising. You've got to enjoy this and not let that stress overshadow your cooking. I ended up in the pressure test. Are you caramelising your fish? Yes, Marco. Good. I had to fight my way back into this competition. When people can perform under pressure, that tells you how far they CAN go. Here I am again in blacks, and it can really knock your confidence. But I just want to get something going, so I'm gonna prep and I'm gonna peel the vegetables, and hopefully, something will come to me. You'll be fine. You'll be good. Don't let this be your last cook in the kitchen! 45 minutes to go! Come on, guys! WOMAN: Come on, Adam! WOMAN: Go, Adam! ADAM: I start to prep zucchinis. I want to have them grilled nice and early and just finished in the oven right before I'm serving. (CHUCKLES) You didn't want to be here, did you? Absolutely not today. Huh? Dressed in black, second round. So, you're fighting for your life now, huh? Yes, sir. Yep? A lot riding on this dish. What is it? Um, at the moment, I'm gonna do my take on a mixed grill. So, I'm going to do two different cuts of lamb. Um, I'm gonna trim them down. I'm gonna serve it with some zucchini. That ain't a mixed grill. Mixed grill for me is, you know, incredible ` lots of little, beautiful cuts of meat that... I love a mixed grill, but where's the lamb's brains? Where's all the stuff that belong on a mixed grill? You've just got chops. And actually, chops are the hardest thing to make look really cool, aren't they? Nice for Tuesday dinner, but... Yeah, a big pile of 'em. (CHUCKLES) Yeah. And a bib. Yeah. It's not the reaction I was hoping for today. I was hoping they'd love the concept. Truthfully, at this point, I have no idea what I'm going to do today. 1 GEORGE: I love a mixed grill, but... Yeah. ...that ain't a mixed grill. I'm really concerned that what I'm gonna present isn't gonna be good enough in this cook. What you need to do is go, OK, well, you've got lamb. It is beautiful. What goes with lamb? Yeah, zucchini does. Can you make something out of that? For sure, 'cause they've got incredible acidity. So, do you make some sort of chutney or puree to go with it, or just chop them up, mix it with some of the oil, some of the basil and try it as a vinaigrette? It's MasterChef. 40 minutes. Come on. OTHERS: Come on, Adam! I'm starting to think about what I need to do now to really make sure that this is a star dish. NIDHI: Come on, Adam. You can do it. There's bones here and things that are gonna make a really great sauce. A beautiful sauce will really lift this simple dish. I know Marco loves his sauces, so I'm going to make something really special today to complement that lamb. So I start caramelising the bones. I want to get a lot of flavour out of them. And I get them in the oven. So, now I'm going to make a duo of juicy and tender lamb with a delicious sauce. (CHEERING AND APPLAUSE) MAN: Come on, Harry, push! My tuna's in the fridge infusing with this beautiful green tea smoke. The next thing I do is cut open the celeriac, and I've got to portion it up to mandolin it. I'm doing a remoulade. So, gonna mix it through some watercress and some mayonnaise. Good work. I know that celeriac's really gonna work well in this remoulade. CON: Looking good, Harry. Good job. WOMAN: Come on, Matty. WOMAN: Good one, Matt. WOMAN: Come on, Matt. I'm cooking quail with basil oil, zucchini and celeriac puree. I've only ever cooked quail once and deboned quail once, so I'm taking a bit of a risk, um... but that's what this is all about. MAN: Keep an eye on that clock, Matt. Deboning the quail, it's a really delicate operation. It's really chewing up my time, you know, but I want to make sure that I don't rush it, because I know if I do it right, it could pay off. WOMAN: Cecilia, you've got this, seriously. There's no onions. Right. You look totally confused. Yes, I am confused. GEORGE: Shoulders are down. You've pretty much got every ingredient off the pantry. I mean, there's parsnips up there, you've got zucchini and celeriac in that bowl, and then you've got farro and you've got Dijon. Yeah. I don't know what I'm cooking. Yeah. What flavours work really well together? Home in on the idea now and deliver that idea. And you've got 35 minutes to do it. ONLOOKERS: Come on, Cecilia! I've got to pull myself together. I'm looking at this beautiful piece of tuna and I have an idea. I'm gonna brine it, smoke it with some green tea. WOMAN: What are you gonna do with the tuna now? I'm gonna brine it... Nice. ...and then I'm gonna try smoking it. Yep. And then I'm gonna serve it with a salad. It's gonna be delicious. I've got 35 minutes. I'm pretty sure I can plate this up. I'm happy now. I have a plan. Cooks! 30 minutes gone, 30 minutes to go! You don't want to go home! (CHEERING AND APPLAUSE) Come on! WOMAN: Come on! Faster! WOMAN: Good job, Matt. WOMAN: Good job, Matty. Once I finish deboning my quail, I move on to my celeriac puree. I peel it, dice it up nice and small so it cooks quickly, and then put that in the saucepan with a little bit of butter and some milk. If I can stay focused on how I'm gonna build a good flavour combination, then I'll create a good dish. For the basil oil, I put basil in a blender, blitz it up with some oil. I'm gonna get as many elements on this dish as possible to make it amazing. I grab some zucchini and I cut them into some ribbons. I want to create a nice char, so I get them on a griddle pan. MAN: Come on, Cecilia. You can do this. I take the tuna out of the brine, put it into the pot with the green tea. It smells beautiful. I'm getting excited about this dish. Come on, Cecilia! Good job, Harry. Yeah, good work, Harry. The next thing I have to do is make a beautiful mayonnaise to pull the remoulade together. I'm trying to be efficient and save time, so I'm gonna make my mayonnaise in the food processor. No, no, no, no! Why has he put it in there? So, I'm looking at this food processor and it's whizzing up these egg yolks, and... it sort of just looks like custard. It doesn't look very nice. Ohhh! Oh, that's not right. I know how to make mayonnaise, but the pressure of the kitchen is just getting to me. My mind's just gone blank and I'm trying to figure out how I can fix it. I look up at the clock and there's, like, 20 minutes to go and I haven't got a mayonnaise, my tuna isn't starting to cook yet. I am really, really worried. How's your mayo going? Uh, it's not going good. I've made mayo a hundred times, but there's an issue. It's not emulsifying. Throw it away, start again. I'm terrified. Less than 20 minutes to go! 20 minutes left! If I went home just purely 'cause of the fact that I can't make mayonnaise, I don't know how I would live with myself. (CHUCKLES) 1 HARRY: I can't get this mayonnaise to work. It's not good enough for the judges, but it's essential to my dish. So I just ditch that. I run to the front, I grab some more eggs and I'm just gonna start again. MAN: Come on, Harry. You can do this. You can do this, buddy. I need to get this right. I'll whisk it. Yeah, whisk it. Good idea, Harry. Do it by hand. I'm gonna go back to the old-fashioned way ` use a hand whisk. Fingers crossed. And I can see the egg yolks emulsifying, and it's finally coming together. I should have used a whisk in the first place. Oh, it's looking so much better. WOMAN: It looks way better. Thank God my mayonnaise has worked out and I can finally get onto the rest of my dish. This isn't just about delicious food. This is about avoiding elimination. 15 minutes to go! Come on! (CHEERING AND APPLAUSE) Boys. Hey, Matt. What are you cooking? Just a nice seasoned quail. Yep. I've just deboned it. Beautiful. Um, pan-fry that... GARY: That's really beautiful. But the question is whether there's enough for us. Be generous. You know what I mean? Maybe rather than just doing one quail, do a couple of them. There's four judges. One quail isn't gonna be enough. But deboning the first quail took me longer than I would have liked. You've got time, haven't you? Have a think about it. I'll make sure I've got the time. I really want to get the second one on there, but I'm gonna be pushing my luck to get it done. I've got to get cracking. 15 minutes to go, that's pretty crazy, to debone a quail and cook it. I hope he's gonna be all right. WOMAN: Come on, Matt! MAN: Don't stop, Matt. Let's go, Matt! (CHEERING AND APPLAUSE) I've put my lamb chops into the griddle pan and I'm starting to get some nice colour on them, and it's time to get the backstrap into the pan as well. I really want to get some lovely colour so that it looks vibrant on the plate, and then I'm gonna finish it in the oven. I'm looking at those Inca berries and I love the flavour of them, so I'm trying to work out different ways to incorporate them into this salad. So I put my Inca berries on the stove with a bit of sugar syrup and I'm just trying to rehydrate the fruit. The Inca berries are tasting really good, so it's gonna be a delicious addition to the dish to complement the nice charred lamb. Go, Adam! Go, Adam! Cooks! 10 minutes to go! That's how long you've got left! Come on! 10 minutes to go. I have got so much to do. I grab my tuna, which has been infusing with green tea smoke, and then I get it into the pan to sear it. The way I want this tuna to be cooked is lightly seared on each side, and then in the middle, beautifully raw and fresh. This is the cook. I could go home here. So I've really got to fight hard to make sure I stay. (APPLAUSE) Argh! My dish today is fairly simple. It's really important that I get all of these elements done really, really well. But the clock's ticking and I need to work really fast now. I put mustard and horseradish into the pan and the aromas are fantastic. It's smelling so good with that lamb fat. I'm really happy with it at this point. The next thing that I'd normally do is drain the fat out of the pan before adding the cream. But I make a stupid mistake. I pour the cream in before draining the fat. It's splitting on me. I'm just devastated. I can't save this sauce. It's ruined. I'm thinking, "How can I salvage something from this situation?" I look in my pan. There's great little bits of fat and they taste awesome. So I grab those crispy little bits of fat and I chop them up finely and I mix them together with the salad. Good job, Adam! GARY: You have seven minutes to go! Come on! Push, guys! Push! There's seven minutes to go. I'm feeling pretty good about my dish. I've got the celeriac and the watercress salad done and I've got the tuna in the smoker. How's your tuna going, Cecilia? Huh? Your tuna. How is it going? (GASPS) (ELISE GASPS) Oh, no. My smoked tuna is overcooked. There's NO way I can serve this. That's not great. I can't watch. I can't watch either. My main element is ruined. I'm gonna have nothing to serve to the judges. You probably don't want to hear this, but there is five minutes to go! Come on! (CHEERING AND APPLAUSE) WOMAN: Good job, Matty. Come on. I've managed to get this second quail deboned pretty quickly. Now it's time to cook them. Come on, Matt. Get it on, brother. Come on, Matt. Get it on. CON: That's it. Yeah, well done, Matty! Yeah! Let's go! I want to make sure that the quail is still a little bit pink in the centre but it's got a really nice, crispy skin on it. I want to get it nice and caramelised, nice and dark. (CHEERING AND APPLAUSE) Fingers crossed it pays off. (ALL CHEER) Come on, Cecilia! Cecilia, what are you putting on the plate? CECILIA: The tuna is overcooked, so I don't think I'm gonna use it. Cecilia. Yep? Why is it so important for you to survive, for you to stay? I want to see you again as a better cook. You did a pressure test with me... Yep. ...and you survived. Yep. You did really, really well. Yes? Yes. Dig down deep and question yourself in these last few minutes. Yep. Follow your instincts. Yep. You've got a few minutes left. Yep. (APPLAUSE) Marco's right. I've got to use my instinct. I have a piece of tuna that's beautiful and I have a bit of time left. I'm gonna sear another piece. Seared tuna is quite simple, but it's very delicious if you cook it perfectly. I put it straight into the hot pan. Tuna only needs to cook for a very short time. I flip it after 10 seconds and it looks pretty good. I can make this work. I CAN make a dish that will impress the judges. Looking good, Cecilia. You've picked yourself up well. Yeah. Your future could depend on the next three minutes! Three minutes to go! GARY: Come on! (CHEERING AND APPLAUSE) Final push! Come on, Harry! CHARLIE: Come on, Harry! HARRY: I slice my tuna up and I get it onto the plate. CON: Come on! (ALL SHOUT ENCOURAGEMENT) It's got beautiful, crispy ends, and I'm gonna keep those on the plate, 'cause they're my favourite bit. MAN: Yeah, mate! That looks awesome! So good! So good! The quail is looking absolutely beautiful. I can't believe I've done this. I get a nice little base of celeriac puree. My little charred zucchini rolls. I just dress it around the outside with a little bit of basil oil. And then I place the quail over the top. (ALL SHOUT ENCOURAGEMENT) I look at my dish and I think, "I could do a mayonnaise." So I put together a mayo really quickly and I'm going at a million miles per hour. It looks good, but I don't have time to taste it. I've got to go and slice up the tuna and get ready for plating. ADAM: I'm going to present this in a rustic way, the way that I'd like to eat it at home. I slice up my lamb backstrap, I've got my salad in the bowl, and I've got my zucchini now on the plate. NICOLETTE: Make it look beautiful! Come on, Cecilia! Come on, Cecilia! WOMAN: Think about plating, Cecilia. Good job. Whoo! Good job, Cecilia. WOMAN: Looks amazing, Cecilia. Push! Ten seconds! Nine! Eight! Seven! Six! Five! Four! Three! Two! One! Time's up! (WILD CHEERING AND APPLAUSE) Whoa! Ohhh! You're amazing! Good job. WOMAN: Good job, Cecilia! You did so well! Amazing! Amazing! CECILIA: I can't believe it. I've managed to make most of this dish in the last five minutes. I feel very relieved. I just hope that it's enough. Hi, Carol. You're here for your hearing test. Yes, I am. Lovely. Come on through, please. (BEEP!) BOY: Hi, Mum. It's Eddy here. Huh! You are the best mum in the whole wide world. But sometimes you don't hear so well. Sometimes it makes me sad. I love you so much. (HEARTFELT MUSIC) I don't wanna be sad about your hearing anymore. CHILD: Something as little as a free hearing check can make a big difference. 1 MATT SINCLAIR: Walking up to the judges with my dish, my heart is pounding. Boys. 'I really want to stay in the competition. 'I want to focus on the dreams that I have and how to make them come true.' What have you cooked, Matt? Pan-seared quail on a celeriac puree with some chargrilled zucchini and a basil oil. Why food? Why do you want to make your life food? I think it's the feeling I get when I cook. It's... I... (SIGHS) Like, being in the kitchen in there today, it was hard, but I was really loving every minute of it. Being completely under the pump and under that pressure... I've never felt so alive. It runs through your veins and you can feel it and you get those tingles... Lots of chefs have sat in front of me over the years. Very few of them did I ever believe. But I believe you. When you say you're emotionally fuelled, I believe you. If you're gonna be truly great and realise your dreams and your visions, then you will need those emotions. I watched you today. You have a very special ability ` love for what you do. That is without question the greatest quality any cook can possess. Because without love, you have zero. We're gonna taste your food. Thank you so much. Thank you. Thank you, Matt. GARY: But look at the... look at the colours on that plate. It looks beautiful. I can see an hour's work in that plate. The purees. The boning of the quail. And do you know what I love more than anything? He's been generous and he's given us two quails. Oh, nicely cooked too. Look at that. Oh, that's good. Yeah. That's great. It's got caramelisation and it's cooked pink. Yeah. Beautiful. That is delicious. Beautifully cooked quail. Delicious celeriac puree. Seasoned nicely. And he's been very clever to pick the right combination off that bamboozling table of ingredients. Yeah. I think that's an absolutely gorgeous plate of food, and I've taken the last little bit of meat off that leg bone, and that's all that's left on the plate, 'cause he boned those out beautifully. Mmm. I think that's one of the nicest things we've eaten in this competition so far. I think we've seen a dish from a potential finalist there. Let's get the next dish in. Yeah. ADAM: I'm feeling pretty nervous at this point. I could have done a lot better. I could have planned better. Gentlemen. I'm a little bit concerned that maybe I haven't done enough. So, what is the dish, Adam? So, it's a duo of grilled lamb with grilled zucchini and a salad. Hmm. Why are you here? Cooking has always grounded me. Um, whenever I've had a bad day, my partner, Lauren, will come home to a meal cooked. You know, she can see that I've spent the whole day in the kitchen. And it's where I go when things in life aren't going my way. Would Lauren be happy with that dish, do you think? Lauren would be happy with two elements on that dish. She's a vegetarian, so... Oh! (LAUGHS) This is the way we eat at home. We drink a nice bottle of wine and, you know, share different foods. Do you think you've done enough to stay in the competition? I... (SIGHS) I really hope so. I followed my instinct, and, yeah, I just don't feel ready to go home. Thanks, Adam. We'll be tasting that. Thanks, George. Thank you. All right. Let's taste. MATT: Oh, thank you. Look, there's nothing that excites me about that dish, to be honest. There's nothing on it that lifts it in any way whatsoever. The best bit... is the lamb scraps. I have a slightly different attitude to this dish, maybe, to the three of you. I'm judging Adam on what he's done, and his backstrap ` beautifully cooked, zucchini ` cut thick, nice char on one side. I like that smokiness. That's delicious. And I think that combination of Inca berry and basil is actually a pretty sexy combination. And then all the flavour, all the crispy stuff we love from the barbecue is in that little bowl. Those little nuggets of lamb fat. So, on the plate of food that I've got, there aren't a lot of obvious flaws. There's more he could have done, but there's certainly nothing where you're going, "That's a disaster." Let's get the next dish in. Yep. HARRY: I'm so happy that I have mayonnaise on my plate. Hello. (CHUCKLES) I could have just ditched it and I really hope it pays off. Harry, what did you cook for us? Today, I've cooked a smoked and seared tuna fillet with a celeriac and watercress remoulade, horseradish mayonnaise. Do you know, the one thing I don't understand is why you would serve this bit. I like that bit. That's my favourite part! Oh. Then that answers my question. (ALL LAUGH) You've given me clarity. Are you enjoying the competition? It's so incredible. I want to be here till the last day. And I want to see the glitter and the confetti fall from the ceiling. I want to see my name on that plaque. Harry, I think we'll taste. Enjoy. Thank you, Harry. (SIGHS HEAVILY) It's nice. It's delicate. Nicely cooked tuna. The mayonnaise with that little bit of horseradish, it's very gentle. Just that little bit of warmth, that little bit of pepper. And to be honest, George, I'm glad you didn't put the end bit on my plate, that little burnt bit. I've just had a bit of it, and what's really nice about it ` you actually taste the smoke on it. Then when you try that with the celeriac, it kind of starts to make sense. I love it. I think it's great. Yeah. CECILIA: Considering how I've used my time... I am scared. An hour challenge, and I pretty much cooked most of this dish in the last five minutes. I'm pretty proud that I got something on the plate, but I hope the judges don't think it's too simple. Is it enough? Um... 1 MATT: Tell us what the dish is. Cecilia... you amaze me. When I came to visit you, you were in trouble. And when I questioned you, obviously, something within you happened. You questioned yourself, you changed the dish completely, and what you did in those last two minutes, it's quite staggering. Thank you, Marco. I just want to taste it, to be honest. Off you go. GEORGE: Thanks, Cecilia. Thank you, Cecilia. The tuna's pretty, and I do quite like the salad, but the blobs of mayonnaise that look like lemon curd, I don't really get. But had you seen what I saw two, three minutes to go, what she's delivered is amazing. Let's find out. I think there's some good flavours in that, to be honest. I think the tuna's cooked beautifully. Yeah. And also carved evenly. It shows care. There's a good amount of salt, a good amount of pepper on that tuna, and it tastes great. The only thing I don't like... is that eggy... It's REALLY eggy, that mayonnaise. Really, really eggy. Yeah, it is. Round one seems like a distant memory. It was all about round two for the four of you, and it was all about survival. All about putting up a delicious dish to keep yourself in this competition. One of you is about to leave the competition. The great thing about eliminations is it gives you a chance to show off. And two of you did that. You really impressed us. If I call your name, please step forward. Matt. (CHEERING AND APPLAUSE) Come on! Smile! (JUDGES LAUGH) Harry. (CHEERING AND APPLAUSE) Matt, LOVED that dish. Every ingredient that you put on there, whether it was that slightly charry zucchini or the celeriac puree, just absolutely popped off the plate. Delicious! Thank you. Harry, do you know what we loved, was that hint of smoke, perfectly cooked tuna, the mayonnaise that had a touch of horseradish in it. Today, that dish was good enough to keep you in the competition. Thank you so much. Well done, you two. You're both safe. Join the others. (CHEERING AND APPLAUSE) Good job. Adam, Cecilia, it all ends for one of you right now. Cecilia, your tuna was cooked and sliced beautifully and the dish was well seasoned. But... that mayonnaise was WAY too eggy. Adam, the excitement in that dish was all in that little white bowl ` that combination of basil and Inca berry, those crunchy little lamb bits. But the rest of the dish... was flat and underseasoned. I'm sorry, Adam, that's why you're going home. Cecilia, you're safe. Well done, darling. Adam's going home. I feel terrible for him. Go join those guys. But I feel very relieved that I'm safe. I get lost for words, moments like this. It's the competition, isn't it? Life is about when one door shuts, the next one opens, and it's about how excited you are to open that next door and run off and attack it and push. 'Cause there's no real secret to succeeding in this industry. It's about belief in yourself and hard work. Yes, George. Thank you. The whole experience has been amazing. It's been an absolute honour and privilege to cook for you, Marco. It's... My girlfriend absolutely loves your tomato sauce. That's our favourite MasterClass from all the seasons, so... Adam, we've loved having you here, but now it's time to say goodbye. All the best, and thank you. When that door opens, take it off its hinges. Thank you. God bless. Thank you very much. Safe journey. Oh! I know. (LAUGHS) (CHEERING AND APPLAUSE) The whole experience in MasterChef has just been incredible. I've loved every minute and every challenge. This isn't the last time you'll see me cook. Next time ` We have never had a mystery box quite like this one. For the first time, ingredients chosen by MasterChef viewers that will produce some of the most amazing dishes so far. This is pure elegance. And then in the invention test, they won't know whether to laugh or cry. As the pressure of the competition rises... Top three or bottom three? ...they'll bring their A-game... Pressure is on. ...as they push themselves harder than ever. Love it. Love it. But will one contestant push too far? Ohhh! Able 2016