1 ANNOUNCER: Previously on MasterChef Australia ` a massive pressure test by Anna Polyviou... Please don't let me down! ...had the three up for elimination... Be careful! ...at breaking point. Yeah! But when it came to the crunch, a mistake by Charlie... The chocolate's really thick. ...sent him home. There's been so many opportunities. I've really learnt who I am. Tonight, an immunity challenge that could see Chloe make MasterChef history. Imagine if you won another pin. No one's ever done that before. You need to want. But first, she must prepare the perfect eclair. I'm so nervous. With Brett and Trent on the same mission,... A pin at this stage in the competition is priceless. Go, go, go! ...the pressure to perform will be huge. Come on! The pressure is definitely a lot bigger. Can Chloe cook her way to MasterChef history? This is literally down to the wire. # 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. # Able 2016 CHLOE: It feels really cool to be competing for another immunity pin. It's not a small thing having one, let alone two, and it would definitely secure my spot in this competition for a while. (LAUGHS) Come on! BRETT: I feel really excited. To win an immunity pin, that would really announce me to the judges and to the rest of the contestants. (CHEERING AND APPLAUSE) Hey, look at the smiles on your faces! Happy day today, isn't it? ALL: Yep. You get a chance to win an immunity pin. TRENT: I'd love to win an immunity pin. I know how important they are. So I'm gonna do whatever I can to win today. And, Shannon, you've actually got three immunity pins under your belt so far. That's a record. That's a MasterChef first. GEORGE: (LOUDLY) Well done, Shannon! (ALL CHEER AND APPLAUD) No, no. Keep it down. Keep it down. You know, Chloe already is living proof of the confidence you get from winning a pin, which is lovely, and another opportunity today. Imagine if you won another pin. That would be a MasterChef first. No one's ever done that before. It's a happy day, as Gary said, but today, you need to focus and you need to want. Question is, how much do you want this pin? Top 10's the next big goal. I think that's on everybody's mind. So, you know, to win an immunity pin, that'd almost carry you to the top 10. So, how do we decide who gets the chance to cook against that top chef for immunity? Win that first round, you get that chance to cook for the pin. Beat the chef, like Matt, like Nicolette, like Chloe, and you win that pin. Ready to see what we've got planned for you? ALL: Yep. Round one's this way. Come on. (GARY CHUCKLES) BRETT: Here we go. TRENT: So, we walk around to see what the challenge is gonna be. (CHLOE LAUGHS) Oh, wow! We see a big tower of eclairs on the bench. They look pretty amazing. Today, we want you to dare to eclair. That's right ` we want you to make your own eclairs. What's not to love about the traditional eclair? You know, that long, skinny strip of choux that's airy, light, crunchy on the outside, and then filled with maybe a custard or a cream, a delicious icing of chocolate or coffee on the top. Wonderful stuff. But in the last couple of years, a next generation of eclairs has started to pop up around the world. Now, they can be savoury ` maybe filled with cream cheese and smoked salmon. Look at these examples here. You know, with some little crushed Jaffa on top. Pistachio. A pate sablee, which is very Parisian. There are so many things you can do with that super little sub of choux. And we want you... to 'choux' us what you can do. (LAUGHTER, APPLAUSE) CHLOE: I'm really excited by this challenge. I have made eclairs quite a few times recently, so this is good. You have 60 minutes. Open pantry. Garden's in play. And the best eclair wins. If you want to go into round two, easy, isn't it? Are you ready? ALL: Yep. Can't wait for this one, actually. Your time starts now. (CHEERING AND APPLAUSE) BRETT: Time starts, and I'm rummaging around in my head for the choux pastry recipe. Tch-tch-tch-tch-tch. I can't even think what's in 'em now. (CHLOE LAUGHS) That, that, that. What else? That. The choux pastry is the hero. You know, it's got to shine through. Doesn't matter how good your ganache is or your filling, if your choux pastry's not good, you're gonna be in trouble. TRENT: Eclair, man. Today, I'm gonna make a chocolate eclair with a pistachio crumb on top and the creme pat's gonna be a cardamom orange flavour. Pressure's really on today ` really, really on. (CHEERING AND APPLAUSE) Oh! Here they come! Wow! Wow, wow, wow, wow, wow! I think it's quite obvious now that I really love desserts, but I don't like them to be overpoweringly sweet, so I like to bring something savoury into them. So, today, I'm going to be making dulce de leche, cream cheese eclairs with a toasted pecan praline. WOMEN: Go, Chloe! (CHEERING AND APPLAUSE) It's really important to get the choux on first, because it needs 25 minutes to cook and it will probably take up to 10 minutes to make the mixture. I put my butter, milk and water into a saucepan, and once it's all melted, I very vigorously mix through my flour. TRENT: I've made eclairs a couple of times before, and I'm pretty confident with choux pastry, so, yeah, today, I'm hoping, is my day. (CHEERING AND APPLAUSE) Once I've made my roux, I need to get it into the mixer and lightly beat it to get some of that heat out. I then add eggs one at a time, making sure each one is incorporated completely before I add the next one. MIMI: Happy with that, Trent? Yeah, it's good. It'd be awesome to put up the best eclair today and get that shot at immunity. A pin at this stage in the competition is priceless. Have you got any ideas about what you're gonna fill it with? I'm kind of a bit more down the traditional route, I guess, but I'm just gonna do white chocolate with some raspberries on top and then just do a creme pat and fold some macadamias through. I just think an eclair's something that you don't want to mess with too much. White chocolate and raspberry is a really, sort of, a classic flavour pairing, so I'm just gonna try and keep it a little bit simple today. When I keep it simple, I feel like it's been rewarding for me. (CHEERING AND APPLAUSE) Sweet or savoury ` we don't really care. Just bring us a beautiful eclair! 45 minutes to go! Come on! (CHEERING AND APPLAUSE) BRETT: So, choux pastry's in the oven. Now it's time to really knuckle down with this creme pat and work on the ganache and the rest of the toppings. What are you filling it with? Uh, I'm gonna do a creme pat ` that's on the boil here. I'm gonna get some orange and some cinnamon flavour, perhaps some cardamom in there as well. OK. So, Jaffa flavours? Yeah. Jaffa flavours. That's great. I like it. Yeah, really nice. OK, let's call it a 'Jaffa eclair'. I'm happy with that. Do you reckon you've got a chance at the` at the pin? Yeah? Yeah, absolutely. Yeah, of course. I'd love to cook for immunity, and with these beautiful flavours, I think I'm really in with a shot today. MILES: Well done, Brett. (CHEERING AND APPLAUSE) MIMI: It looks so good. CHLOE: Oh, thank you! My pecan praline's now done and in the blast chiller to set. Now I can just focus on my filling. ZOE: Go, Chlo. I put my dulce de leche into a saucepan with some heavy cream, and once that's nice and hot, I then stir in my white chocolate. HEATHER: Looks great, Chloe. Well done. Now that my caramel's all done and I'm really happy with the taste, I want it to be cool before I add it to the cream cheese mixture, so I've put it over ice in the fridge. (CHEERING AND APPLAUSE) The question is, will we share your eclair? Not on your nelly! You have half an hour to go! (CHEERING AND APPLAUSE) TRENT: 30 minutes to go. The choux pastry's looking really good in the oven, and my creme pat, which is made by combining eggs, sugar, milk and cornflour and vanilla, is done. Come on, Trent! I whip some cream and just fold it together just to sort of` it really lightens it and just makes it nice and creamy. How's it taste? Yeah, it's good. Good. I dice up some macadamia nuts to sprinkle on my filling to add some crunch and texture. Are you gonna toast them? Yeah. While the macadamias are toasting, I get onto my white chocolate topping. White chocolate being really sweet, I don't want to cover the whole eclair in chocolate, but I'm just gonna drizzle some over the top just to sort of have that bit of white chocolate element. CHLOE: I'm feeling pretty good at this point. My choux's looking really good, and now that my caramel's nice and cool, I get straight back into finishing my filling. ELISE: Looks good, Chlo. I combine cream cheese with some icing sugar so it's nice and thick, and then I put a little bit of vanilla extract into the cream cheese mix, and with the mixer running, I slowly add my caramel mixture. I'm adding a little bit at a time to make sure that I've got that really good balance of the sweet and salty. MATT SINCLAIR: How is it, Chlo? Yeah, real nice. It's not too sweet. I know that the judges really liked my caramel sauce in previous cooks, so I really want to nail it again today. (CHEERING AND APPLAUSE) ZOE: How are they, Brett? BRETT: Yeah, they look good. I'd just like a bit more colour on it. There's 20 minutes to go now, and the eclairs still don't have the colour that I want. Should I bring them out? Should I leave them in there? Yeah, 20 minutes to go. I've got to let them cool down... (SIGHS) I need more colour. So I blast it up to 220, and I'm just gonna give them a few more minutes and keep an eye on them. MILES: What else is going on top, Brett? Uh, I'm just gonna do some pistachios and a bit of orange zest with chocolate ganache, I think. NICOLETTE: Brett's got a great idea with his Jaffa-flavoured eclair. If he nails it, I reckon he could be through to the next round to cook off for immunity. The French call them eclairs cos they're gone in a flash ` a bit like the time in the MasterChef kitchen! 15 minutes to go! (CHEERING AND APPLAUSE) BRETT: I'm really running out of time now, so I take the pastry out. I hope it's not undercooked. HEATHER: They look good, Chlo. TRENT: I pull one of the eclairs out of the oven, and it's still way too wet. I've still got to fill them, and I have to make sure that they're cool before I fill them. I'm definitely gonna be pushed for time. I'm starting to get a little bit worried. Still maybe a little bit moist in the middle, I reckon. Yeah. Yeah, they are. This is not good. The choux needs way more time in the oven and then the eclairs need to really cool down before I can fill them. How long to go? NICOLETTE: 8.04. MIMI: Speed it up! Eight minutes to go now. I've got everything laid out on my bench. It's time to start assembling. That looks awesome, Brett. Oh, look at him go! (LAUGHS) Come on! (CHEERING AND APPLAUSE) HARRY: Brett seems to be really enjoying himself today, and he's doing a really good job. Chloe's super focused, and she's already starting to fill her eclairs, which look amazing. GARY: Look at you with the shakes. CHLOE: Yeah, cos I really want to do well. It's nerve-racking. I'm a little bit worried about Trent, because his choux is still in the oven. If he doesn't get 'em out soon, he's gonna run out of time. We're just hoping for one thing ` that your choux are better than Shannon's! (SHANNON LAUGHS) Five minutes to go! (CHEERING AND APPLAUSE) TRENT: I'm running out of time really fast. I check the eclairs... MIMI: Oh! They look so good, Trent! NICOLETTE: Whoa! They're looking really good on the outside, and I break one open, and it's definitely a lot more cooked than I thought it'd be, so I decide to cut them in half and get them straight in the blast chiller just to cool down as quick as they possibly can. ZOE: Come on, Trent! Come on, Trent! Go, Trent! I hope this works. There's less than five minutes to go. If the choux doesn't cool, I've pretty much got no eclairs and no chance to cook off for an immunity pin. You know that person - the one who seizes the day, shines, full of life, never stops inspiring. (UPBEAT MUSIC) They're a force of nature. At Nature's Own, we search the world for potent ingredients because nature can be a powerful force for your health and we want to help everyone get the strength they need to be a force of nature. Join us and discover their stories at naturesown.co.nz. 1 TRENT: Today, I'm cooking against Brett and Chloe for a shot at immunity. There's not long to go now. I've got my choux pastry in the blast chiller. I really need to make sure that these eclairs have cooled down before I fill them. If they don't cool in time, I'll have nothing to put on the plate. HEATHER: Come on, Chloe! I'm definitely feeling a little bit frazzled and frantic, but I feel like I'm really close to nailing this and potentially going through to the immunity. I need to push if I want to win today. NICOLETTE: Go, Chloe! Presentation is definitely key, so I want to have a nice, glossy white chocolate coating for the top that I can then sprinkle the praline on to. I really want another shot at immunity, and I think this will make them look really pretty. We've certainly pushed you down to the wire on this one. Only three minutes to go. Come on! (CHEERING AND APPLAUSE) Three minutes to go. I'm just running out of time now. I get the eclairs out. They've cooled down. Now I just have to work really quickly to get them filled and topped. I'm really hoping this doesn't let my presentation down. NICOLETTE: Come on, Trent! MIMI: It's really gonna come down to the wire with Trent's eclairs. I really hope he can get it done in time. BRETT: There's less than three minutes to go, and I've got some eclairs on the plate, but it needs something else to sort of make it pop, lift it off the plate. MILES: Get some flowers on there, Brett! Brett, the garden's open! Go, go, go! Get some flowers! Get some flowers! Are you serious? Go! Ooh! Let's put some flowers on these bad boys! I sprint out to the garden, pick some beautiful flowers. (CHEERING AND APPLAUSE) TRENT: So, I've only got two minutes to go. My eclairs are filled. Now I just need to close them up, drizzle the chocolate over, get the raspberries on. HEATHER: Come on, Trent! I'm definitely pushed for time. Beautiful, Trent. I just hope that I can get them finished. MIMI: Come on, Chloe. ZOE: Go, Chloe. CHLOE: The pressure is definitely a lot bigger than it usually is, I think because I feel like I am really close to doing so well, and I want to pull it off, and time's working against me, so I am so nervous. HEATHER: Come on, Chloe. Push. This is literally down to the wire in this challenge. I've got to hurry, and I want these to all look the same. (CHEERING AND APPLAUSE) SEVERAL: Go, Brett! One minute to go! GARY: Come on! Come on, guys! Run! Run! Run, Trent! Don't forget your dust, Chloe! ZOE: Oh, I'm so scared! I've got four eclairs, three flowers. Idiot! Whoosh! One minute to go ` out to the garden again. Oh! Go, Brett! Whoo! TRENT: There's less than a minute to go, and I still haven't got the raspberries on. It's gonna be right down to the line. 30 seconds! (CHEERING AND APPLAUSE) MATT SINCLAIR: Come on, guys! Go, Trent! Get them on there! MIMI: Whoo! Go, Brett! Move it! Come on, pull it out! GARY: Ten seconds! Nine! ALL: Eight! Seven! Six! Five! Four! Three! Two! One! Well done! Super performance! CHEERING, APPLAUSE CHLOE: This challenge was hectic. It just shows you how crazy the kitchen is. You do something as simple as an eclair, but simple is so hard to get right. Eclairs, hey? (LAUGHS) I don't think we've had as exciting a cook so far. Especially with eclairs to taste at the end of it. So, first up... Brett. Ooh! (CHEERING AND APPLAUSE) I don't want my flowers to fall off! I am as proud as punch. Here I am, this nice, big, beautiful plate with four eclairs on it, with these beautiful flowers. You know, I don't think they expected this from me. I don't think I expected it from me. Here we are. Gorgeousness on a plate. Look at those! MATT: Oh, my! What about that, eh? Who would have thought? Who woulda thunk? He's on a roll, isn't he? Great! Have a look at you. How good's that shine? It looks amazing, the chocolate icing. They look really, really pretty, actually. Yeah. Really good. So, what flavour is your eclair? We've got a creme patisserie with orange and cardamom inside, chocolate and a pistachio crumb on top. I love the fact that you took the trouble to go and pick the flowers from the garden twice, because that shows a commitment to produce. You want them super fresh. I'm impressed by that. Let's do it. Eh? Love that combination of the chocolate, the cardamom and the orange. It works brilliantly together. Love the gloss of the chocolate on the top. Well done, Brett. Yeah. The big positive is the chocolate and orange. It's just absolutely delicious. And it's really subtle, actually, which I love. And certainly, when you look at them, you just want to dive in and go for it. But... you need crunch in eclairs. They need to be light and crunchy, and they're not. I can still eat that whole eclair. (OTHERS LAUGH) And, I mean, they're light, they're not doughy, so we are picking one tiny thing. If the outside had been crispier, it would have been great. Please don't think that the choux's a disaster, because you've got a lot of air inside and it doesn't feel heavy. So, that's a big plus for the choux. Yeah. Good job, Brett. Thank you. (CHEERING AND APPLAUSE) They're really happy with my presentation, but the challenge is about choux pastry, and this pastry's not right. I may have blown it. Next up ` Chloe. Good luck, Chlo. (CHEERING AND APPLAUSE) CHLOE: I'm really happy with the presentation of my eclairs. It's exactly how I wanted them to look, and I couldn't have done better. Oh! Chloe, remind us what you've cooked. I've made cream cheese and dulce de leche eclairs with a toasted pecan praline. Mm. What's wrong with them? Um... Nothing, George! I don't know! Nothing! (ALL LAUGH) Just... "Nothing, George!" He's fishing. He's fishing. He's just casting like that! Admit! Admit! I'm really happy with them. I'm really happy. Good. I love that... cream cheese that you've added to it, cos it's given it this sort of acidity, but it's really yum. Good choux. Thank you. Yeah. The choux is impeccable. Yeah, that's what I'm gonna say, is the actual eclair itself is just absolutely spot-on. It's crunchy; it's not doughy. That's absolutely spot-on. And I love it to bits. Thank you. It's absolutely beautiful. That's one step off Parisienne patisserie standard. All you need to do is just get that glazing better, but the consistency of the cream cheese, the dulce ` beautiful. Thank you. But for me, that icing is very runny. I think it needs to be a bit more set. So, not perfect. Thank you. Thank you, Chloe. Thank you. I think I have done enough to go through to the immunity challenge, but I look at Trent's, they look fantastic, so this is gonna be a tough one. Trent, we'd like to see your eclairs now. (CHEERING AND APPLAUSE) TRENT: I'm really happy with how the eclairs turned out. The flavour combination, it's a classic, so I'm hoping the judges like it. What's your eclair? White chocolate with fresh raspberries and a vanilla creme pat with toasted macadamias. Are you happy? Uh, yeah, I'm happy. What would you have loved to have done better? Probably would have liked a little bit more time to cook the choux and dry it out a bit more in the oven, but I'm surprised how well putting it in the blast freezer at the end helped it. So I'm pretty happy. All right. OK, good. I think they look absolutely great. I mean, if you walked into a little pastry shop, you'd buy, let's be honest. Look at that! Look at that. Yeah. Very nice. And there's a bit of... nice bit of crispiness. Great work, Trent. You've got a nice little crust. It looks spectacular. A good eclair. And do you know what? With a couple of minutes to go, I'm going, "Oh, God. They're gonna be little dough balls," but you fixed that problem, so well done, Trent. Look, if you love white chocolate and you love vanilla and you love raspberries, you're gonna love that eclair, and in fact, that choux pastry is really close to being spot-on. Like, you know what you're doing. It's a great effort. But, for me, it's very one-dimensional. I just think it's missing some lemon. Yeah. Ah, lemon. You know, a little micro-zest of lemon,... Nice. ...um, would have done the trick. Yep. But I like the memory it brings back to me, when I was a child, of the cream. It's got that sort of messiness to it. Yep. That's what I associate with... And generosity too, isn't it? Yeah, and generosity. Exactly. Gonna be a close call, isn't it? Very. Mm. Thank you. (CHEERING AND APPLAUSE) Hearing my comments, I'm still not sure whether I'm in with a chance or not. I had a few positives and a couple of negatives, but so did the other two guys. I'm just waiting to see what's gonna happen. I think they've, first of all, all done a great job. Agreed. What a great challenge that was. And I didn't realise how close it would be in terms of getting them made and piped and baked and filled ` like, down to the wire. It comes down to what sort of eclair you like. Do you like a crispy eclair, like Chloe's? CHLOE: I really want to win today. Or do you like an eclair like Trent's? TRENT: I feel like I'm in with a good chance today. I'd really, really love to cook off for immunity. It would be a huge advantage. I love the subtlety of Brett's flavours. Yeah. BRETT: I know the flavours are there. You know, I might be a chance here. My vote would go with Trent. Hm. I'm with Chloe. 1 None of us expected to have three great eclairs in this challenge, so congratulations to all three of you. Brett, your eclairs were definitely the prettiest. We loved the glaze, we loved the subtlety of flavours. Trent, great eclairs. We loved the choux pastry ` it was delicious. Chloe, great, crunchy choux, and the length of that cream cheese and dulce de leche filling that you put into those eclairs ` wonderful. Chloe, you're the winner. You'll cook for another pin! (CHEERING AND APPLAUSE) Congratulations. Thank you! Thank you! Good job. Thank you. CHLOE: I'm actually shocked. I honestly did not think that I was going to go through, and I definitely can't believe that I'm one cook away from a second immunity pin. I'm feeling so nervous. It's the same as last time. (BOTH LAUGH) It definitely feels really good putting the chef whites on for a second time. I'd love a second pin, but it's really nerve-racking, because you could be someone who makes history, and that's a lot of pressure. Well, Chloe, you've made it through to round two. Now there's just the small matter of a top chef standing between you and that second pin. To describe today's chef as a high achiever is something of an understatement. He worked with Alex Atala at DOM in Sao Paulo in Brazil. He then also worked with Sean Brock at Husk in Nashville, another uber-cool restaurant. He worked in Sydney institutions like Salt and the Summit, and most recently, he set both the Melbourne and the Sydney food scenes on fire with his own take on Southern fried chicken. Please welcome,... from Belle's Hot Chicken,... Morgan McGlone! ELENA: Morgan is renowned for his take on classic southern American food ` big, bold flavours, super spicy but super delicious. (CHEERING, APPLAUSE) Hi. How are you? So, Morgan, you've worked in some amazing places. What's the most valuable lesson you've picked up along the way in all those travels? I think just being consistent and making things delicious. That's the great benchmark you need to try to obtain. OK. Let's get stuck into some rules. Chloe, you have 75 minutes to cook us a delicious dish. You also get the privilege of choosing the core ingredient that both of you are going to have to cook with. You also have Shannon on hand to mentor. Morgan, because you're the professional, you've got all that experience, three-star experience included, you only get 60 minutes to cook us a dish from that core ingredient. Matt, George and I will be judging your dishes, a blind tasting, so we'll have no idea who's cooked which dish. Morgan, you're off to the storeroom while Chloe has a think about what ingredient she's going to choose for both of you to cook with, so off you go. Good luck. Enjoy. (CHEERING) So, Chloe, your choice today is between... tea... Or... coffee. Coffee, it stimulates your senses so much. I mean, think about when you walk in in the morning to a coffee shop, the smell's incredible. Think about the combinations of duck and coffee. You can brine meats and vegetables in coffee juice. Tea, obvious stuff like tea smoking, curing, infusing. The sky is the limit. So, Chloe, have you made your decision? Yeah. What are you going to choose? Coffee. Nice. Good stuff. I wonder if Morgan's going to be as happy with that choice as you are? (CHUCKLES) I love coffee. I drink it all the time. I cook with it. This is going to be a really good challenge. Shannon, we hand the kitchen over to you. Best of luck. Ready to break the record. We can't wait to eat. Second pin. Ooh. MILES: Good luck, Chloe. Thank you. I think if I can focus and play to my strengths, then I can definitely win another pin. OK, Chloe, you've chosen coffee. You've got 75 minutes. And your time starts now. (CHEERING, APPLAUSE) Morgan seems to have a lot of experience, so I want to play to my strengths today, so I decide to make a dessert. What's the plan? I want to do a semifreddo. And I want to do, like, a chocolate coffee liqueur sauce. A lot of chefs use instant coffee for that sort of thing. Yeah, just a strong one. Yeah, a strong one. Shannon tells me that a lot of professional chefs actually use instant coffee because it's easier to dissolve and you don't have to sift it and you still get this big, robust flavour. Velvety and rich. Yep. So I choose a really rich instant coffee. (CHEERING) Go, Chloe! I'm definitely going to hero coffee today, and I want to incorporate chocolate into it as well because I love mocha. I really want the judges to have this robust coffee hit, but I want it to be nice and creamy, not too overpowering either. OK, Chloe, tell me. Yeah. So, you've got the real bitterness of the semifreddo. Yep. You've got then velvety, sweet textures of the chocolate. Yep. Then you need something to still have another contrast. You've got to take this dish from a semifreddo to a dish that if it's on a restaurant menu, has to be really up there when it comes to presentation. Yep. That's the only way you're going to get through today. Yep. OK? That's what I want you to think about. Thank you, I think that if I incorporate a meringue into it I can elevate the presentation of my dish and it's going to be that little subtle crunch that this dish needs. And since I'm kind of doing a bombe Alaska-inspired dish, I'm thinking when the judges are served, they pour hot brandy on top, light it on fire and it's just this cool theatre effect. So, my dish today is called a coffee bomb. Come on, Chloe! Go, Chloe! The first thing I'm going to focus on is that semifreddo, because I need to make sure that it's frozen at the end of time. Chloe is going really well. She's got a lot going on. But she's great at desserts, they're spectacular, so it's going to be interesting to see what happens. Once the egg mixture for my semifreddo is done, I whisk in the ground coffee. And once I'm happy with the colour, I gently fold that through my cream. All right, it's coming together. Yeah. I'm really happy with the flavour. OK. You've got 65 minutes to go. So your advantage is nearly gone. Yep. At this point I'm feeling like I'm on track. I really want to do well. Morgan is a top chef, and he is really tough competition. And I need to make sure I get in front as much as I can if I want to have a chance at another pin. MATT: Way to go, Chlo. ELISE: Come on, Chloe. ALL APPLAUD Hey, Morgan, come with me. Thank you. OK. My reputation's on the line. I need to bring this one home. So, Morgan, Chloe chose coffee. OK. Your 60 minutes starts now. (CHEERING, APPLAUSE) Chloe's chosen coffee as a hero ingredient. And I've got to come up with a dish that's going to trump hers. I've got a dish in mind. I think I've got to go something savoury. Here he comes! (CHEERING) Go, Morgan! HENRY: What are you going to make, mate? I'm going to do an old play on this Southern recipe called red-eye gravy. Which is a hillbilly-style recipe for coffee. The bourbon's for me. (LAUGHTER) With the red-eye gravy, I'm going to serve it with some butter-roasted cauliflower and also a well-roasted coffee-crusted quail. You guys want to come down and give me a hand, or...? MATT: We'd love to. HEATHER: Morgan's specialty is flavours from the Deep South. And there's nothing more Deep South than a red-eye sauce. I mean, it's got bourbon, it's got bacon, it's got coffee. I think this is really suited to him. CONTESTANT: Come on, Morgan. First thing I'm going to do is to get my cauliflower on. It's going to take at least 45 minutes. I've got to cover the base of the cauliflower with some foil just so I don't burn the bottom of it. I'm tilting the pot a little bit so I can just baste back and forth. And basically, I'm going to be doing that as much as I can. By the time we finish this it will be a perfectly cooked cauliflower. HEATHER: Yeah, Nice. Once it starts getting golden-brown, we'll start slowing down the temperature. At Belle's Hot Chicken, it usually takes us an hour, an hour and a half of someone constantly basting the cauliflower. Today I only have 45 minutes to make sure that I have cooked cauliflower. TRENT: Yeah, you've gotta move, man. You're going to run out of time. Yeah, shit. I'm a little bit concerned about the time. It's already going real quick, so I have to work fast. My dish is real simple. If I get one of these ingredients wrong or it doesn't cook right, I'm in some real trouble. 1 CHLOE: Today I'm cooking against Morgan from Belle's Hot Chicken for a second immunity pin. And I'm cooking a coffee bomb. Morgan, Chloe, 45 to go! Come on, guys! SPECTATORS CHEER, APPLAUD Go, Morgan. SHANNON: Come on, Morgan. 45 minutes. Time's ticking, and I need to start my sauce. What is that? It's a coffee liqueur. For my sauce, I'm basically going to make a really thin ganache, and I'm going to then stir my coffee liqueur through that. I want it to be really indulgent. I mean, that's not too sweet, which I quite like. But it's going to be about the contrast, depending how sweet the semifreddo is. Yeah. I think it's going to work really well. OK. I really need to do something really incredible to get another pin today, so I've got to step it up. (CONTESTANTS SHOUT ENCOURAGEMENT) MATT: Hey, Morgan? Yes? Why do they all it 'red-eye' gravy? Um, because 'red-eye' meaning, like... You're hungover. Yeah. You're hungover. Or you've got to use coffee to get yourself going. Red-eye gravy is a Southern complement to dishes that you usually have with ham. So basically you'll get country ham and they'll always dip it into some red-eye gravy. But I'm going to make a modern version of it and serve it with some coffee-crusted quail. I start with sweating off half an onion and a clove of garlic. Then I'm going to take two rashers of bacon, cut that up into small pieces and sweat that, get that bacon oil really out, coating the side of the pot. Then I'll deglaze it with some bourbon. (SIZZLING) Bourbon's a great thing of the Southern cuisine. (CHUCKLES) From there, I'm going to add some coffee. Instant coffee has that real strong bitterness of coffee flavour which I'm going to need to get my final result. Oh, look at the colour of it. You can smell the coffee. I've put a lot of coffee in here. I maybe should have used a measuring spoon. Now that I'm tasting it I'm a little bit concerned about the bitterness. Morgan, Chloe, there is 30 minutes to go. The pressure is on. (CONTESTANTS SHOUT ENCOURAGEMENT) CHLOE: I've got half an hour to go, and I need to get my meringue started. A Swiss meringue is where you put the egg whites and sugar in a bowl over simmering water, and you basically whisk it until it comes up to about 125 degrees. And then you transfer it to a mixer, and you basically whip it until it's to room temperature. Biggest risk with any meringue is incorporating too much air or overbeating it, so I need to constantly check on it. HEATHER: Chloe's meringue is actually covering her whole coffee dessert, so it needs to be really spot-on. If it's not spot-on, I don't know if she'll win that immunity pin. How are you going, Morgan? How are you going? (CHUCKLES) Good. Are you good? I'm pretty good. Yeah? Give me a hand, or...? (CHUCKLES) Yeah. (CHUCKLES) The next thing I'm going to get started on is the quail. Fortunately, I was lucky enough to work in the butchery section for a long time, and I know I can bone those things out real quick. That only takes me, like, seven minutes to bone that out real well. And then I want to leave it out at room temperature just so it comes up to temp and then we don't have to worry about putting it back in the oven. The quail and the cauliflower are quite delicate flavours. I've got to make sure that this sauce is not too bitter. Whoo! I'm going to have to counterbalance it. So I'm going to add some maple syrup and then some Worcestershire sauce which will help bring out the sweet element of the sauce. But then I'm going to need to counterbalance that with some apple cider vinegar. There's some really nice Southern flavours coming over from Morgan's bench. You can smell it just standing on the gantry. It smells amazing up here. He's doing a great job. But I think at this point his only concern is whether or not that cauliflower is going to cook in time. Time to dig deep! There is 15 minutes to go! Come on! Chloe, let's go! SPECTATORS APPLAUD, CHEER I'm multi-tasking like crazy. My Swiss meringue is in the mixer. My coffee praline to sprinkle on the top of my semifreddo is looking good, so everything's coming together. ZOE: It looks so good. Happy with the meringue? Mm. I don't know about that. No. No, that's not right. Oh, my gosh. I've overwhipped my Swiss meringue. You've got to keep moving. You've got to get that meringue remade. Chloe's meringue is the centrepiece of this dish. She needs to nail it this time. If not, she's going to struggle to get that second pin. Keep it together, Chloe. Keep it together. Yeah. Get that meringue done, into the piping bag. And you're back on track. Yes, Shannon. Yeah. BRETT: Come on, Chloe! You've gotta push, girl! You've got it, girl! Come on! SPECTATORS APPLAUD There is 10 minutes to go! Not long! Come on! You've got to go quickly! HEATHER: How are you going to cook the quail, Morgan? I'm going to use this grill pot actually. 10 minutes, finish it in the oven. Yeah. It'll be ready. I'll just make it. I've made coffee crust for my quail. I have put in some cayenne pepper just to lift the quail a little bit. (COUGHS) That cayenne pepper's pretty strong. (COUGHING) It makes you cough when you put a lot on. Pretty smothered up here. (COUGHING CONTINUES) Sorry about this. (COUGHS) (LAUGHTER) Cayenne pepper. (LAUGHS) You've got plenty of time, Morgan? I think so, yeah. The most important thing is this cauliflower's done. Everything else is looking pretty good. I'm starting to get a little concerned for the cauliflower. I'm just very lucky that the bottom base of the cauliflower has cooked very well inside the butter. So at least I'll have four to six florets out of the base. But I would love to get the top ones cos that's the best of the cauliflower. But I am concerned about the time limit. Five minutes to go! Not long! Get it on the plate! Hurry! (APPLAUSE, SHOUTS OF ENCOURAGEMENT) SEVERAL: Five minutes! Come on, Morgan, it's five minutes to go! Come on! Push! CHLOE: I need to start assembling my dish because I need to make sure I have enough time to pipe that meringue on to the semifreddo. Hey, can I have a taste of that? I want to taste. That one's not a` Yeah. I like it. It's lovely and subtle. I'm really happy with my semifreddo, and my sauce has definitely got enough coffee hit. I'm just worried about that meringue. It's really important that I get it right. MIMI: How is it, Chloe? It definitely looks better. OK. There's two minutes. MORGAN: I'm a little bit concerned about the time, so I start cutting two nice florets off the cauliflower, and hopefully we're going to get them completely cooked. With less than two minutes to go, I need to get my meringue out of the mixer and on to my plate. I'm worried that it won't be ready yet. But if I don't do it right now, I won't have a complete dish to serve to the judges. ALL CHEER, APPLAUD I take my quail out of the oven. I think it looks perfect. MATT SINCLAIR: That looks so good. I want to use a modern plating style where I'm going to use the three ingredients and then maybe garnish it with something. The garden's in play. And I remember when I was waiting to walk into the MasterChef kitchen there were some beautiful nasturtiums out there. I want to go to that garden. So I decide to use those. CONTESTANT: Go, Morgan! (CHEERING) OK. There's one minute to go. One minute to go. Hurry. Hurry. (ALL SHOUT ENCOURAGEMENT) I have my brandy ready to pour over my meringue at the end to light it on fire. So now I just need to pipe that meringue on to the semifreddo. But looking at it, it doesn't look right. But I have to use this meringue, because I don't have time to make another one, and I'm just hoping that it hasn't split. SHANNON: Morgan, 30 seconds! Come on, Chloe, 30 seconds! Hurry! Come on! Chloe, keep the shape! Chloe! Keep the shape! Keep the shape! 10 seconds. ALL: Nine, eight, seven, six, five, four, three, two, one! That's it! Step away! Step away! I think you'll get another one today. (LAUGHS) Thank you. Thank you. Congratulations. That looks great. Thank you. At the end of this, that was a crazy cook. And I'm really glad that I was able to bounce back from everything that, kind of, went wrong for me today. I'd like to think that I've definitely done enough to win the second immunity pin, but I'm just worried about that meringue. 1 MORGAN: I'm super happy with my presentation of my dish. I think it looks perfect. Hello. But the sauce might be a little bit out there. And maybe the judges just might not get it. GEORGE: It looks wonderful, doesn't it? Yeah, nice. Very simple. Very, very, very simple. You know, it's about three ingredients here ` quail, cauliflower and that sauce. Mm. And I reckon it's going to be a cracker. MATT: You know, cauliflower and coffee is a great combination. Can I tell you, this smells just delicious. Oh, wow. I'm excited by that sauce. Just the smell of it. Whoa. Whoa, whoa, whoa, whoa, whoa. It's getting there, isn't it? It's got a bit of punch in there, hasn't it, that sauce? It's like something I've never tasted before. Yeah. That sauce is really interesting, and it's bitter, and it's got a spiciness to it. But the cauliflower is just yum. It reminds me that simplicity can be a beautiful thing. So very little on the plate. It's all about that sauce. I love the intensity of the coffee and then that chilli hit that you get afterwards. And of course then you get that soft, buttery cauliflower that's roasted and caramelised. It's wonderful. Really yum. Personally, I think it's a bit out of whack. There is a big hit of incendiary fire in there. I think quail is quite a delicate meat. And I think the cauliflower has got quite a delicate flavour, butter poached that way. So it's a very big, brave sauce to put in there, because there's a large hit of coffee bitterness there, a big hit of chilli as well. I'd love a little bit more sweetness to it. Right. Let's score. CHLOE: I'd like to think that I've definitely done enough to win this second immunity pin. But after seeing Morgan's dish, my French meringue might not be perfect. I'm a little bit worried. Ah. Mm. SERVER: And brandy to flambe. Go on. Go on, flame it up, George. I just want to have a quick squiz at the meringue. It looks a little broken. Mm, it does. Which won't help it. Wow! Is that still burning? Yeah, it is. Yeah. Brilliant. Well, we got a little bit of a flambe there. It's certainly about the coffee. I mean, now I've tasted it and I've put it down, you know, I'm getting great flavour of coffee. It's subtle. There's right amount of sweetness in that ice cream. You know what? A really good idea conceptually. But for me the big standout issue is the meringue. Yeah. You can see that graininess in the meringue. Which is a shame, because that chocolate sauce is delicious. Chocolate sauce, great. Those flavours of mocha, great. But that's not a great meringue. We've had some interesting tastings over the last couple of weeks, our contestants beating a professional chef. Again, I don't know. You know, who could it be? There's no doubt that it's all about the coffee. There's a great coffee flavour in the semifreddo. And what I love about the quail is it's got a beautiful colour. And that with the coffee is perfect. Both dishes had flaws. The over-intensity of the red-eye gravy and the graininess in that meringue. I think we have a battle on our hands. Right. Let's score. Shall we do it? 1 This could be a ground-breaker, a game-changer. You know, imagine ` this would be MasterChef history, a double pin if you win. That would change this little competition of ours, wouldn't it? Huh? And of course you're up against our professional, Morgan McGlone from Belle's Hot Chicken. So no easy task, we get that. So, Chloe, you got the choice of core ingredient. You picked coffee and you had a big smile on your face when you did that. But we're going to take a little punt, the three of us, and we reckon that Morgan, you cooked the quail with that red-eye gravy. Yeah? Absolutely right? Yeah. It couldn't be anybody else. So that means, Chloe, you cooked that little coffee bomb. Is that right? Yes. Good stuff. All right. Well, then I think we should start with Morgan and reveal your scores first. Good luck. You know what I loved was the great use of simple ingredients ` three things on the plate, really clearly defined. And I loved that buttery cauliflower. And that's why I gave your dish... an 8 out of 10. (CHEERING, APPLAUSE) I agree with Gary. That cauliflower was delicious ` roasted, caramelised, buttery, full of flavour. I scored your dish... a 7 out of 10. CHEERING, APPLAUSE What a classic way to champion coffee to use a red-eye gravy. We don't see enough of it in this country. But for me that gravy was a little bit too bitter. 7 out of 10. CHEERING, APPLAUSE Morgan, that means you have a total of 22 points out of a possible 30. So you've set the bar. Chloe, are you ready? Not sure. (GIGGLES) The hero was coffee. And there is no doubt at all that the flavour of coffee in that semifreddo was absolutely front and centre and delicious. However, and you might guess this from us, it lacked texture for me. And that's why I gave you... a 6 out of 10. (MOUTHS) Chloe, I also scored your dish... a 6 out of 10. Your chocolate sauce was delicious, but your meringue was grainy. Chloe, with those scores, it means that no history is going to be made today. I scored your dish 6 out of 10 as well. Thank you. Well done. APPLAUSE I'm lucky. Morgan, sense of relief? LAUGHTER It is nerve-racking, isn't it? Even as a professional, you come into this kitchen... Absolutely. Anyway, you go with your reputation intact. Thank you for taking time out of your busy schedule and showing the guys something a little different and inspiring them in only the way you can do. Thank you. Thanks, chef. Thanks, chef. APPLAUSE Morgan McGlone! To be completely honest, I thought I was very lucky today. Chloe's definitely an incredible talent, and I think on any given day, anyone can lose in the MasterChef kitchen. Next time ` Chinese New Year! There's a bloody lion in street! It's a team challenge. And they'll be mentored by the empress of Chinese cooking. It's Kylie Kwong. She is amazing. In a challenge where fortune favours the brave,... Push that flavour! Flavour. Flavour. ...it's all about taking risks... It's out of control. Pretty scary. ...and hoping they pay off. Come on, Red! Aargh! There's so many people! That is really delicious. But for one team,... I'm confused. ...a bad decision... Oh my God. ...could land them in hot water. It could cost you the whole game. Able 2016