ANNOUNCER: Previously on MasterChef Australia, Ross Lusted's pressure test had Elena, Elise and Zoe... Just watch this, Zoe. ..pushing hard to stay in the competition. But, ultimately... You can see the syrup is thick. ..it was Zoe's time to leave. ZOE: I'm just so thankful to have had this opportunity. It's been amazing. Tonight... (ALL SCREAM) ..Zoe returns, with the rest of the eliminated contestants, for the chance to cook their way back into the competition. Getting a second chance, I really want to step it up. It's a lifeline. Whoo! And they'll either sink... Ah! I don't know what I'm going to do. ..or swim. You want this thing! These contestants will pull out all the stops. This is my only shot. You have to blow our socks off. Yeah. And they'll deliver some stunning dishes. Wow. Yeah, I really like it. Oh, my God! But just one can return to the MasterChef kitchen. Maybe you might get your name back on your apron. # 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 by Ericsson Access Services. www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 Hey. What's up? ELISE: I'm so proud of myself. I've made it to top 12. This is the pointy end of the competition and this is where all the really good cooks are. So I'm feeling a bit nervous, thinking, what challenge have they got in store for us? Yep, pretty keen to get into this week. I can definitely see the light at the end of the tunnel, but I don't take anything for granted. (CHUCKLES) You know, if you had have asked me at top 24 who I thought was gonna be in top 12, there's a few names that are missing. ELENA: I walk into the kitchen, I see Anastasia at the front of the room. She's in her power apron. She used one of her powers yesterday and I'm just wondering, what's her power gonna be today? MATT: Welcome back to the MasterChef kitchen. Normally, Tuesday evening, you're settling down, Shannon's in the MasterChef kitchen, some of you are about to cook for a pin. But not today. Not this week. Today, we've invited some very special guests to join us. ELISE: Oh, my God. They're no strangers to the heat of the kitchen. They're no strangers to cooking under pressure. NICOLETTE: There's 12 benches there. There's 12 of us left, which means there's 12 of us gone. Put two and two together... And, in fact, they are no strangers to you. (ALL SCREAM) HARRY: I just lose my mind. Oh! It's so cool to see these guys. I'm so stoked. (SQUEALING, LAUGHTER) Hi! (LAUGHS) Oh! There's so many people that I haven't seen in ages that have come back! Right! Right! Right! Oi, oi, oi! Whoa, whoa! Oh! It's beautiful. It's so beautiful. Wow. Eh? We can't line up anymore. Welcome back, contestants. It's always good to see old friends, isn't it? (LAUGHTER) Con. Hey. How are you, mate? Good. Really well. What's been happening with you? Um, the week after I left, I got married, which was good. Congratulations. Well done. (CHEERING AND APPLAUSE) Great. Thanks. Yeah. Um, but I got straight back into some work experience with a chef called Ruben Koopman. Um, he works at a little winery in Hobart called Frogmore Creek. Good on you. And, um, that was really great. It was a great experience to spend some time in a commercial kitchen and see how the real world works. Good on you. Well done. Where's Nidhi? Can you just talk? Cos we miss you. (LAUGHTER) What have you been up to? I have been to India for a few days and met my family, cleared my head, what I want to do, and I want to have my own little Indian restaurant, and I'll be starting up soon and inviting all of you there. GARY: Yep. Done. We're coming. Yes! Yes. We're coming - it's OK. Well done, Nidhi. Good to see. (CHUCKLES) Jimmy - where are you? Up here. (CHUCKLES) (LAUGHS) Hello, Jimmy! How are you? A little birdie told me that you've popped up in a few of Australia's best kitchens. Where have you been? I did some work over at Flour and Stone, over in Sydney, as well as Icebergs. Wonderful. Wow. Cracking places to go and hang out in. Well done. Thanks. Theresa? Hello! Hello! You've been busy too, I hear. Yeah, really busy. What have you been up to? Oh! It's been so exciting. I didn't end up getting back to Canada. I stayed in Sydney, so I could learn as much as I could. And I had a great time with Nelly Robinson at nel. restaurant in Sydney, and they were fantastic. And I spent some time with Ava at Hotel Centennial, and also with Reynold at KOI. (CHUCKLES) Uh, super happy. Brilliant. (LAUGHS) Yep. And Ava was a contestant from last year, yeah? Yeah. Yeah. You know, listening, you know, they've all had work experience somewhere, and Theresa had been working with Reynold at his dessert bar - that's huge! Right. Now time to get down to business, yeah? Returning contestants, you're staying here. Anastasia, you're staying right there. Everybody else, off to the gantry. You won't be cooking today. Good luck, Jimmy. Thanks. Good luck. Thank you. Where's Jimmy? CECILIA: I'm really excited to be back here, and I feel like I've grown as a cook, but most importantly, I've learned to believe in myself a little bit more. I'm more confident. I'm here to give myself a third chance. Today, one of you is gonna cook their way back into the competition. Ooh. This is how it's gonna work - you will cook us one delicious dish from a pantry of ingredients we chose especially for you, a pantry that we know will give each and every one of you the best chance to win your way back into the competition. Some beautiful ingredients here. So, you've got beetroot, fennel, lemon, chocolate, quinoa, lamb, rosemary, gelatine, a sweet botrytis wine, yoghurt and raspberries, and green cardamom pods. Wow. If you can't cook a beautiful dish to get you back in the competition with that lot, then I don't know what to do. CHARLIE: Looking at all the ingredients there, I'm starting to see a dish form in my head, and I'm ecstatic. I'm gonna play to my strengths, and cook a dessert. But there's just one more thing. Anastasia, you've got that power apron. You've got one more power. Could be the difference between going home or getting back into the competition. You get to choose a returning contestant... ..who can pick an extra ingredient. Oh, my God. I suddenly feel all these eyes on me. Anastasia? Who's it gonna be? (LAUGHS) God. Um... I'm looking at the contestants, and one person stands out. We've become really close, and still got this amazing relationship, and so I know what I'm gonna do. Oh, my gosh. OK. Yep. Theresa. (APPLAUSE) Thank you, Ana. This advantage is huge. While I was away, I spent a little bit of time with Reynold, and he showed me some of the techniques that he uses, and I really want to make a dish that I've been practising, but I'm missing a key ingredient. So, with this opportunity, maybe I can make it. So I grab coconut. (CHEERING AND APPLAUSE) GEORGE: Theresa, what did you pick? I picked desiccated coconut. Fantastic. This challenge is all about one thing - getting back into the competition. You have a little pantry of staples under your bench to help you. You have 60 minutes to create a dish. You must use at least one of the ingredients in this pantry. Creativity, smarts, technique. You need to persuade us that we were wrong and you should never have gone home when you did. Are you ready? ALL: Yes, Matt. Your 60 minutes starts now! (CHEERING AND APPLAUSE) So, the time starts, and it's like shock - OK, this is it. The first thing I want to do is actually write down my thoughts, you know, to make sure that I can refer to them. I want to have a really clear plan, because there's a lot of elements and I just don't have time to be making mistakes. Um, I'm making a tribute to my family in Canada at the moment, and it's winter. So, my dessert is winter. And that's a dedication to my beautiful family enjoying winter in Canada. I'm going to have a snowball made with yoghurt and lemon, rolled in coconut, and it's gonna be filled with a raspberry puree sphere. So, then, I also have little choc rocks filled with raspberry puree, so there's bit of a surprise for the judges. And yoghurt lemon snow to also throw on there. Alright. All this time I've had from my family and all this work I've done culminates now into this 60 minutes. During the competition, my time management was my biggest weakness, and I have never actually done all these elements at the same time, within an hour. So, I'm hoping that it's going to work. CHARLIE: Today's all about standing out. I want to show the judges that, yeah, I want to be a pastry chef. Today, I'm gonna make a chocolate mousse raspberry sphere, and then in the centre of that is gonna be a raspberry gel, and I'm just gonna have a toasted coconut crumb with some fresh raspberries as well. Nice, Charlie. During my time on the show, I've learnt that I want to be in the pastry business, especially after cooking for Anna Polyviou in the pressure test. What you guys are gonna be cooking today is... ..Anna's mess. Since leaving the competition, I've spent hours and hours honing my skills in pastry. Charlie. Yo. Have you got what it takes to get back in? I hope so. Um, I want to impress you with technique today, and show you that I've been practising it with pastry and... I'm getting back in. OK, so, you know how far you can push yourself. Yep. Yeah? So, when you've got an hour, you can do all sorts of stuff - you can temper chocolate, you can make all sorts of things to go on this dish. Cos you want to get back in... Yes. ..it's gotta be pretty impressive, doesn't it? Yep. It is, yep. I'm gonna push myself. It's now time for me to work hard. I want to show a lot of technique here, and I want to show the judges that, you know, I'm willing to step outside the box and push myself beyond what I've been doing. HEATHER: Come on, Nidhi. Keep pushing. ANASTASIA: Come on, Jimmy. NICOLETTE: Go, Zoe! CECILIA: Today I'm gonna cook a yoghurt sorbet with a beetroot curd. Yum! To make the sorbet, I'm just dissolving the sugar into some water and then I'm mixing it into the yoghurt and grating some lemon rind to give it fragrance. And I put everything into the churner and I leave it there to churn for 10 minutes. Since I've been eliminated, I've done nothing but focus on cooking. I've practised a lot of skills, and I'm going to put all these skills into play. I've worked on my plating. I know that I have the artistic skills to make things look pretty and I want that plate today to look as pretty as it tastes. Come on, Zoe! BRETT: Come on, Theresa! MILES: Today, I'm gonna do a chocolate beetroot parfait with nougatine wafers and a botrytis and raspberry jelly. My vision for this dish is a nice, clean disc of parfait sitting in between two of these nice, thin nougatine wafers - similar to an ice-cream sandwich - with the jelly over to the side, surrounded by some lovely cream and fresh berries. The first thing I do is start on the parfait, which is an old Shannon Bennett recipe that I learnt way back, when I began in this competition. Bit of pressure here - Shannon's in the room, I'm cooking a Shannon Bennett recipe, without a recipe, and I've gotta serve it to him and those other three blokes. Yeah, I hope it comes out nicely. GARY: We hope you've come up with a great idea. It better be. 10 minutes down. (CHEERING AND APPLAUSE) Go, Zoe! Come on, Zoe! BRETT: Come on, Theresa! CHLOE: Come on, Adam. NICOLETTE: Come on, guys! THERESA: 10 minutes has gone and I look around me - everyone's running around like crazy. (SPECTATORS SHOUT ENCOURAGEMENT) The gantry's yelling and everything. But I haven't even started. I'm fighting to be back on MasterChef, and I'm already falling behind. I've just thrown away 10 minutes... Like, I can't believe it. We only have an hour, and there are so many elements I want to get on the plate. I'm wondering, how in the world am I gonna get everything up? THERESA: Today is huge. I'm here with 11 other contestants. We all want that second chance back in the MasterChef competition. We only have an hour but 10 minutes is gone and I haven't even started. I've wasted all this time writing down the recipe. I need to move. Stop thinking about it and just do! The first thing I want to get done is the raspberry centre. I blitz up some sugar and make my own icing sugar so that it dissolves a little bit quicker, and I make the puree with the raspberries. I know the judges always look for a surprise, so I can't give them this big, white ball with nothing inside, so the raspberry centre will be found inside that big, white ball and also in the chocolate rocks. Once my raspberry puree is ready, I put them into the semi-sphere moulds and I put them in the blast freezer so that they can set. And I start to get my yoghurt and lemon snow mixture ready. There's so much to do. I'm going to have to go faster. Otherwise I won't get anything on the plate. MIMI: Go, Nidhi! NICOLETTE: Go, Jimmy! Come on, guys! (WHISTLING AND APPLAUSE) There's some great ingredients here that kind of naturally all go together, so every opportunity to cook their way back into the competition. For me, there's got to be a bit of an evolution. You know, if they cooked the chocolate cake, we're going to see more now. It needs to come to the restaurant level. MATT PRESTON: I think you're absolutely right. I think you bring us something predictable, you're in problems. If they want to get back in the competition, it better be delicious, beautiful, creative, plus, plus, plus. ZOE: Today I'm making a beetroot bavarois with confit beetroot, crunchy quinoa and candied fennel. Bavarois is kind of like a cross between a mousse and a custard. Behind you, Nate. I start by making an anglaise. Once my anglaise is ready, I need to add enough beetroot juice so that you can taste the earthiness of the beetroot but not so much that it overpowers the whole bavarois. I'm happy with the flavour and so I pour it into a baking tray and put it in the blast chiller to set. I'm really happy with my dish but getting a second chance, I really want to step it up. The dish needs another element to take it to another level. Had a few ideas of what it might be but I'm a little bit unsure. I bet you when you stepped back in this kitchen, you realised how much you want this thing. 45 minutes to go. Come on! (ONLOOKERS CHEER AND APPLAUD) Today, I'm going to make a chocolate mousse raspberry sphere. The mousse is the central part of the dish, so it needs to be bang-on. I want to show a lot of technique. The mousse is going to be encased within the sphere and then within that sits the raspberry gel, so I melt some chocolate and then I fold it through the egg yolk mixture. I then whip cream and egg whites and then fold the egg whites into the chocolate mixture. Good job, Charlie. Yum! I pour it into some dome moulds and then I throw those into the blast chiller. I need to leave it in there for as long as possible because I just need to ensure that it sets. Today's all about perfection so that's what I'm going to do today and, you know, leave nothing on the table. NICOLETTE: Come on, Charlie! TRENT: Come on, Jimmy! MATT SINCLAIR: Go, Jimmy. CHLOE: Come on, Zoe! NICOLETTE: Come on, guys! You want it! (ONLOOKERS CONTINUE SHOUTING) ANASTASIA: Go, Miles! Hey, Miles. G'day, Shannon. How are you? Good, good. What's cooking? We've got a little parfait happening here. Some dark chocolate and beetroot. Botrytis jelly with some raspberries through that, little nougatine wafers either side of the parfait, when I've got the shape cut. How far have you come, Miles? (LAUGHS) You have so much to do! We are 20 minutes down. I'm hoping and praying this parfait, it freezes and sets in time. If that doesn't set, I'm in a world of bother here because that's the hero of the dish, so... Today, I'm gonna cook a yoghurt sorbet with a beetroot curd and crunchy bits. To get back into this competition, I need to show that I understand texture, I understand colour, I understand flavour and I think this dish today is going to do the job. So, my sorbet is ready in the blast freezer. Next I have to do the beetroot curd. I'm looking for the perfect consistency, which is going to be a little bit thinner than your regular mayonnaise, so it can be splattered on a plate like an artist would do on a canvas. It's going to look artistic and it's going to give the right balance between presentation and deliciousness. GARY: Theresa! Hello. Just a reminder, so you know what's going on. Yeah, that's right. That's a lot of stuff going on. I know. So... Can you get it all done? I hope. I've done all the elements separately but I want to bring it together today. Could you normally do it within an hour? Yes, I think if I pushed real hard and I concentrated. Well, now's the time to push. Go, Theresa. Excited by it. Let's see if you can do it in time. Thank you. Little bit more sugar. So it's time for me to do my yoghurt lemon snow, which binds a lot of my elements on my dish together. So I wanted to just set it in the blast freezer in a flat tray and smash it up and throw it on at the end. I've also decided to make little meringue snow drops. I start to pipe that, and I've got them in the oven and they're drying out. I also have little choc rocks filled with raspberry puree, so I'm gonna melt the chocolate, dip the raspberry in the chocolate and throw that into the sugar for a bit of rock rough, and then I put them in the blast freezer so that they can set. (CHUCKLES) So, what are you gonna cook? I'm making a beetroot bavarois. And I'm trying to decide if I want to do, like, a tempered chocolate disc on the top. Just go for it. Mate, you've got no choice. Yeah. You've gotta pull out all the stops. This is a grand final. This is it. You've gotta do everything. You have gotta nail this. Like, you have to blow our socks off, big-time. So, tempered chocolate? Do it. Come on. Gary and George are right - I'm gonna go with it. I really need to push myself and do something that will show that I have learned technique. I'm doing it in the microwave because I don't have enough time to temper it over a double boiler. I halve the power on the microwave and make sure that it's melting slowly and not burning. If I burn my chocolate, I don't have enough to make any more tempered chocolate. I've just gotta get this chocolate down to 32 degrees. Good job, Zoe. You look really cool, calm and collected. You do, Zoe. Keep it up. My chocolate's reached the perfect temperature and now I need to set it. I pour it on some acetate, put the acetate in between two baking trays to keep it flat, and then I put it in the blast chiller to quicken up the process. That looks so good, Zo. MILES: I've never made a jelly using this silver-leaf gelatine, so...we'll give it a crack and hopefully it'll all work out. To make the botrytis jelly, I've just gotta heat the wine, throw a bit of gelatine in with that, and pour that over some raspberries in a mould. I'm feeling comfy. I'm travelling well. Everything's looking like it's going to plan. But there's a bit of pressure on. If those jellies don't set and that parfait doesn't set, there'll be no way I'm getting my name on that apron again. You want to get back into the competition, we want to have you back, but you have to prove why! Half an hour to go! Half an hour! (CHEERING) GARY: Come on. (ONLOOKERS SHOUT ENCOURAGEMENT) ZOE: I am worrying about the tempered chocolate. If it's not perfect, I don't have enough chocolate to make any more. I pull it out of the fridge, and it's perfect. I'm really happy. This chocolate is amazing. I use a round cookie cutter to get the perfect round shape. Whoo! How do I get it off? Gentle! NICOLETTE: Try and peel it really soft. Or peel the paper back. Take your time, take your time. I cut my chocolate, and I'm peeling it off the acetate... Gentle! Whoo! Whoo! And it snaps. Oh! Oh! I'm standing there, looking at this broken piece of tempered chocolate, and I don't know what I'm doing to do. ZOE: I can't believe I've done this. I'm standing there, looking at this broken piece of tempered chocolate, and I don't know what I'm going to do. Oh! Oh, she's lost half. She lost half. I don't know have enough chocolate to make any more tempered chocolate, but I think if I cut out another circle and make it like a half-moon, it might work. I just have to go with it. Come on, Miles! Push hard now! Go, guys! Come on, Charlie! Make it look beautiful, mate. Wow. It's great to see that they've left the competition and they're out there getting more skill. You know, it's a very, very different Miles than we saw in the audition. He has undoubtedly sharpened his desire to get back in. You know what? Charlie is doing a dome. So, we got a chocolate mousse, we got a berry centre, lots of little elements to go round it. Spot-on. SHANNON: Theresa has basically got something that if she can pull it off, I think may stand above everyone else. Wow. One spot left. One spot. Yep. Yep. It's huge. HEATHER: Come on, Theresa. You can do it. ELISE: Come on. Push it, guys. I finally have my lemon and yoghurt mixture ready for my snowballs, and it looks really good. But I need to find a way to elevate my dish. I'm looking at the ingredients, and the one that strikes me straightaway is that rosemary. I love the combination of rosemary and raspberry, but I've actually never tried it together in a dish. Snowballs. I know it's a risk, but I really have to back myself. So, I'm gonna just infuse that snowball mixture with as much rosemary as I can. I'm just gonna kick it up a notch. Yeah, I feel good. There's a lot to do. But if I kind of don't lose the plot, I should be able to get everything set... ..in time. It's all about that apron. Make this last 15 minutes count. Come on, guys. GARY: Come on! (CONTESTANTS CHEER) Come on, Zoe! Cecilia, you are the only person here to win their way back into this competition not once, not twice, but potentially now the third time. (LAUGHS) Um...what's the dish? A yoghurt sorbet with a beetroot curd. Beetroot curd sounds really interesting. That really is gonna be the hero... Yep. ..with the yoghurt sorbet. It needs one more element to take it to that next level to get you back up to where the contestants are right now. I'm a little bit worried about my dish, that it's missing that wow factor to get me back into this competition. As an extra element, I'm gonna use the cardamom in a tuile to show off my skills as a baker. Tuiles are very temperamental to make. They come out of the oven really hot and pliable, but 15 seconds later, they set, so I've got that very short amount of time to shape it. After that, they've had enough. I can't change it at all, or they'll shatter. 15 seconds is all I have between success or disaster. As I spread it on to the silicone mat, I'm looking for a very even, thin layer. If you want to show off some skills, then you want it to be really, really thin. There's 15 minutes left to go and the tuiles take 10 minutes in the oven, so I really only have one shot at this. To get back into this competition, I need to make it perfect. Good job, Zoe. You're doing really well. ZOE: The next thing I need to do is get on to my crunchy quinoa. Once my quinoa's cooked, I put it on a baking tray and put it in the oven to bake. I know it's kind of weird to use quinoa in a dessert - I just think it'll add more crunch. GARY: I'm sure it started off as a brilliant idea. Is it still a brilliant idea? It better be! 10 minutes to go! GEORGE: Come on, guys! Come on. BRETT: Come on, guys. Push hard now. Come on! Go, Con! MILES: With 10 minutes to go, it's time to get that parfait out. And I'm just hoping and praying that it's set nice and firm so I can cut a perfect disc out. Slide that cookie cutter in... ..and I've got soft gooey mud. Whole world of bother here. This parfait's not properly set. I need to get this parfait back into the fridge and hopefully that'll set in time. I run over to the blast chiller to check on my mousse. I'm just hoping that they're set. If my mousse hasn't set, you know, I've got no dish and there's no chance of me getting back in the competition. I'm popping the moulds out. TRENT: Spot-on. Nice, Charlie. Nice, Charlie. MIMI: Good job, Charlie. I'm really ecstatic because I've got two halves to work with and they're perfect, and, you know, I think I'm gonna get this dish done. I'm, like, right on the edge of getting this done, so I'm gonna push really, really hard and focus in. SHANNON: This last five minutes is not only a game-changer. Ah! It's a life-changer for one of you. Come on! Come on! Come on! Come on, guys! (ONLOOKERS SHOUT ENCOURAGEMENT) Nice, Cecilia. Nice. I'm just about to take these tuiles out of the oven. They took 10 minutes, so this is my only shot. Nice one, Cecilia. I've got 15 seconds to roll out the perfect tuile before it shatters into pieces. I'm just hoping it comes off in one piece. Wow. It's really hot. They're too hot to handle. My fingers are getting burnt. I'm trying to roll the first one - it starts to tear. It's not usable. ELISE: Come on, Cecilia! Five minutes. It's a nightmare. I'm running out of time. My hands are shaking, my body's not listening to me. I really need to get this done right now. MAN: Look around. As the Favourites come out, it begins. Working as the Dream team. Nice! Ah. The flirt. Classic! Cadbury Favourites. This last five minutes is not only a game-changer, it's a life-changer for one of you. Come on! Come on! Five minutes. Come on, guys! (ONLOOKERS SHOUT ENCOURAGEMENT) Go, Con! CECILIA: So, I'm rolling the tuile. I've only got a few seconds to roll this before they harden. I've only made one batch and I've got no time to bake another one. But they're so hot that every time I try to roll one, I burn my fingertips. I've already torn one, and in a few more seconds, none of these are gonna be usable. I've just gotta do it. After all, fingers are for burning. It's done. Nice one, Cecilia. It looks good and...I'm in this kitchen. I made something that looks cool in this kitchen. It feels really good right now. I feel a lot more confident, so I'm just gonna keep pushing myself a little bit more. I've practised a lot of skills and one in particular is playing with sugar. Looks so good, Cecilia. I'm looking at Cecilia and she has SO many different elements on the go. She's got sugar and she's wrapping it around a sugar thermometer to make these springs - they're amazing. She is so confident. She's in her element. One more. Cecilia's made so many comebacks before and, you know, today could be another day for her. MILES: There's less than five minutes to go. It's time to start thinking about plating up and now comes crunch time, we'll demould one of these jellies. Bang it on the plate and slide the mould off and, voila, we've got set jelly. Happy days. BRETT: He got it out. Well done, Miles. I've ticked another box. I've made a botrytis jelly. Nice one, Miles. I'm just a little nervous, that parfait is still in the fridge. I'm just gonna keep those doors shut for as long as I can and hopefully, that sets nicely. (ONLOOKERS SHOUT ENCOURAGEMENT) CHARLIE: To make the casing of the sphere, the chocolate needs to be thin, so it's nice and workable. NICOLETTE: Come on, Charlie. And I pour the chocolate on top, it's starting to kind of creep over the edges but it's not moving as fast as I'd like. I've got to help it out a little bit and I grab a pallet knife and I start smearing around the sphere just to create a nice, even coating. I want enough chocolate in there where there's a bit of bite in it, but not too much where it doesn't crack open. Three minutes to go! Three minutes! GARY: Come on! Come on! (ONLOOKERS CHEER) THERESA: There's only three minutes left to go. I've got to put the yoghurt and rosemary snowball together now. I grab them from the blast freezer and I start filling them with the raspberry puree. (GROANS) As I'm putting the snowballs together, I taste the mixture, and all I'm getting is this massive hit of rosemary. It's completely overpowered the other flavours. (GROANS) No, just stop, Theresa. Settle. Slow down. Slow down. I have to stop and calm down. I know the rosemary and the raspberry complement each other beautifully, so I'm gonna just add more of the raspberry puree to balance out that intense rosemary flavour. Beautiful! I combine the two snowballs and I roll them in the coconut and get them ready to plate. But I've got to keep running. I've got to get my raspberry chocolate balls, my lemon yoghurt snow, and my meringue snowdrops ready to plate. We can feel your hunger! One minute to go! (ONLOOKERS CHEER) ELISE: One minute! Put it on the plate. So, my curd is ready to be splattered on the plate and I'm splashing it exactly like an artist would do on a canvas. Whoo! Well done, Cecilia. Looks awesome. Time to get the parfait on the plate. I get that disc onto the plate, but just doesn't look like a Shannon Bennett parfait would look. But, I tell you what, the flavours are fantastic. Knowing that those flavours are there, knowing that I've used different techniques, you know, I'm in with half a hope. 30 secooooonds! (WHISTLING, CHEERING) Finish up. Get it all on there. (ONLOOKERS SHOUT ENCOURAGEMENT) Come on, guys. You haven't heard this for a while. Ten seconds to go! ALL: Nine, eight, seven, six, five, four, three, two, one... Time's up! Well done, guys. Great work. (LAUGHS) I'm looking down at my dish. It shows technique, and it shows that I've thought outside of the box. But I'm worried. I really wanted that disc to be perfect. I'm hoping that it's enough to put me back in the competition. CHARLIE: I'm really happy with my dish today and how far I pushed myself. I was able to complete all those elements and I think I've gone outside my comfort zone today. I've only got one concern and it's in the thickness of the chocolate. But, you know, I think I've still done a great job. Oh, my gosh. That was crazy. Time is up, and it has been an absolutely crazy 60 minutes. But I'm feeling now I've achieved what I wanted. I'm really proud of what I've done and I'm really relieved. I have taken the risk using the rosemary, and I just hope it's a good one. The best dish sees their maker back into MasterChef 2016. The first dish we'd like to taste belongs to... ..Cecilia. (CHEERING AND APPLAUSE) CECILIA: I'm feeling confident. I've got this beautiful artwork on a plate. This is one of the best dishes that I've done in this kitchen and I feel really proud bringing it to the judges today. Yay! Cecilia, what have you cooked today? I love it. Excellent presentation. So, that's the beetroot curd here? Yep. OK. So, you've sort of artistically splattered it onto the plate? Yes. I can tell you've worked damn hard on some really good skills. MATT: It looks so confident. Yeah. This is great. I love it. Love it. Love the way it looks. Does it taste great, though? I love that beetroot sauce. It's delicious. And the yoghurt ice-cream I think is super. What I love about this dish is you think it's gonna be the two things you've told us on the menu, the yoghurt and the beetroot, but it's that little cardamom you've used in the little tuile it's there for textural difference, against the sourness of the sorbet and the sweet earthiness of that beetroot custard. I really love it. I think it's a really sophisticated dessert. That is a dish worthy of winning you a place. The question is - what will everyone else put up? Thank you. (CHEERING AND APPLAUSE) I'm really excited to know that I've achieved something. I don't know whether I'll get to come back into this competition, but I'm happy that I made what represents me, and I'm proud of that. Next up, Miles. (CHEERING AND APPLAUSE) MILES: I'm walking up towards the judges and I can hear the mob upstairs, you know, clapping and cheering, and that spurs me on. And I'm thinking, 'There's half a chance here 'that I might have something impressive enough 'to get me that apron.' MATT: Ooh. Ooh, my. GEORGE: Miles, what is it? It's a chocolate beetroot parfait with some nougatine wafers and a botrytis raspberry jelly. It's a shame this hasn't set. Cos it looks beautiful and shiny, it really does. While you're tasting that, I'll taste this. The chocolate parfait is beautiful. And it's not too sweet, which I like. Really, really quite nice. Every element's delicious, and every element technically is actually really good, even though you maybe turned that out too soon, or you didn't have quite enough time to just get it set properly, so that when you demoulded it, it held. It tastes wonderful. The cardamom coconut flavour is great. And I love that jelly. Thank you very much. I'm walking away from that tasting feeling like a million bucks. I'm proud as punch. (CHUCKLES) We'll see what happens at the end of the day. MATT: Nidhi, your turn. NIDHI: It's a cardamom parfait. The chocolate crumb and the raspberry sauce. I love that, it's delicious. Well done. GEORGE: Next up, Nathaniel. I've done a roasted lamb rack with fennel rings and a chocolate and rosemary sauce. The lamb's really well cooked. Really well cooked. Nice and pink. GEORGE: The next dish we'd like to taste belongs to Con. Today I've done a lemon ice-cream, some roasted fennel, fresh fennel in a raspberry vinaigrette, and a toasted quinoa crumb. The texture of the ice-cream was good. I really liked it. Next up, Charlie. (CHEERING AND APPLAUSE) On my dish today, I've only got one concern and it's that chocolate. This chocolate really needs to be thin. I want it to crack open nice and easy for the guys. What's the dish? ...fresh raspberries, toasted coconut crumb, and a fennel salt. So much is gonna depend on the finesse of this dish, I think. This is the moment of truth. I'm just praying that it cracks open. CHARLIE: Standing in front of the judges, this is the moment of truth. So much is gonna depend on the finesse of this dish. Yep. I'm just waiting to hear the nice crack to tell me that this dish is as perfect as it can be. Ooh! It splits open in two perfect halves. What a relief. I'm so happy. GARY: Anna Polyviou would be so proud. (LAUGHS) Yeah! Charlie... ..I love the mousse. And I love the raspberry and the crumb. It's delicious. Thank you. I think you've come back today, bright-eyed, bushy-tailed, you're feeling a million bucks, you're gonna go, 'I'm gonna nail this thing.' And you have. Delicious. Gee, how far have you come... Yeah. ..Charlie, from that poached pear... (LAUGHING) ..all those weeks ago, to doing something so technically proficient. The mousse is perfect. The gel is wonderfully scented and provides a great kind of acidic brightness, true to the flavour of raspberry. And I think it's delicious and I think it shows both detail and confidence. And that's the way to get back into this competition - well done. (CHEERING AND APPLAUSE) CHARLIE: The judges loved my dish. And I'm actually thinking I've got a really good chance to get back into this competition. (CHEERING AND APPLAUSE) CHLOE: Go, Charlie! Next up, Zoe. (CHEERING AND APPLAUSE) I'm feeling really nervous. My future in this competition rests on this one dish. I've made a beetroot bavarois with confit beetroot, puffed quinoa, candied fennel and tempered chocolate. Wow. Hmm. Nice. I'm pleased you tempered the chocolate. It was flawless, actually, your technique with tempering the chocolate. I like it. I think when you get a good spoonful, with all of the elements - the syrup, the beetroot, the chocolate, the bavarois and the quinoa, it's really delicious. I like it but, for me, it needs more chocolate flavour, just to balance it out. But that's...they're little things. But it just goes to show how much you've grown in this competition. Well done. (CHEERING) The judges were fairly happy with the technique that I've showed today and Gary loves my dessert. I'm proud of what I put up today. Whoo! MATT PRESTON: Adam! ELISE: Go, Adam! ADAM: Crusted lamb rack with some roasted vegetables and a lamb jus. It's a dish that makes sense - it's good cooking, at its heart, and that's what it's all about. Thanks very much, guys. Appreciate it. (CHEERING AND APPLAUSE) MATT: Jimmy. It's time for you. (APPLAUSE) JIMMY: I've got a chocolate mousse dome with raspberries and I've actually got a sponge with it. GEORGE: Beautiful. MATT: Gee, there's lots of love in this dish. The crumb is absolutely delicious. And for me, that's what makes this dish. Thank you. Theresa, you're up next. THERESA: My name gets called to take my dish up to the judges. ONLOOKERS: Come on, Theresa! I took a massive risk, using that rosemary flavour. I am wondering if I've done enough to get myself in the competition. I'm hoping. But I'm not sure. And what have we got here? So, I have a yoghurt marshmallow snowball... ..with a slight hint of rosemary, rolled in coconut. And then I've got yoghurt snow and just little chocolates filled with raspberry. Creative, isn't it? So, why did you create THIS dish? Uh, I just was thinking about my family back in Canada, winter, so I just thought I'll just make it kind of wintery. Yeah. Oh, there's a little... Ooh! Ooh! MATT: Oh, my. Mmm! I tell you what - there's some skill in that... ..backed up by some really great flavour. Yeah, I really like it. Oh, my goodness! Oh, beyond like it; I LOVE it! Oh, my God! I think it's fantastic. I really think it's fantastic. I think you've created something that takes us to, you know, Canada and deep winter I think it's beautiful. And to find that little kind of jammy surprise in the middle there, I think that's very, very clever. Wow. I think what I love most about this dish - that flavour of rosemary goes so beautifully with the raspberries. Absolutely love it. Oh, my...! Food should make you happy. When you eat it, it should, um, evoke a memory. It should have texture. It should have flavour. If you're sitting there with your partner, you'd share that and... ..and...and fall in love. (CHEERING AND APPLAUSE) THERESA: I think I'm floating back to my bench. So I'm gliding back to my bench and I'm doing it very slowly, so that I can just enjoy every minute of this happy feeling that I'm feeling right now. I'm...I'm happy. We've seen some brilliant cooking today. And as we expected, it was very, very close. Charlie! You put up that beautiful little chocolate case, full of light, delicious chocolate mousse. Miles! That beautiful botrytis jelly just holding all those little raspberries just tightly together. Delicious. And, Zoe! You tempered the chocolate! You took it one step beyond... ..which is great to see. But today belonged to two cooks and it belonged to two desserts. If I call your name, please step forward. Cecilia. (CHEERING AND APPLAUSE) That combination of the yoghurt sorbet, beetroot curd and that cardamom tuile was absolutely delicious. Theresa! (CHEERING AND APPLAUSE) Theresa, you gave us a story on a plate. We loved the lightness of those snowballs and the brightness of that raspberry. (APPLAUSE) This was so close. A hair's breadth between the two amazing dishes. But there can only be one winner. Today, this is all about one thing - getting back into the competition. It belonged to two cooks - Cecilia and Theresa. A hair's breadth between the two dishes. But the difference between the two was something that was subtle... ..and something that was beautiful. A flavour that so perfectly complemented the rest of the dish, ..it's won its maker their place back in the competition. That flavour was rosemary and that person is Theresa! (CHEERING AND APPLAUSE) Oh, my goodness! All that time, working hard to make my family proud is happening right now. Oh, my God! Thank you so much. Theresa, how happy are you? Oh, man, I didn't go home to see my family and I'm just like, 'I can't believe it was worth it.' Oh, it was all worth it. Look, and can I say, on behalf of all...of all four of us, I think, you know, this is the first time for a long time we've had such a tight competition between two desserts. And, Cecilia, you were absolutely part of that. Well done. Theresa, congratulations. Welcome back into the competition. (CHEERING AND APPLAUSE) Oh! Thank you so much! (LAUGHS) I'm so proud of you. I am so proud of my little sis. She deserves this - I want her to go in there and I want her to show what she can do. She has worked so hard in the last few weeks and I know she's gonna be able to show them and surprise them with some of the amazing dishes she can do. Thank you so much for coming back into the MasterChef Kitchen. But now I'm afraid it's time to say goodbye. Bye. I'm pretty damn proud of almost coming back the third time. You know, if you push yourself, there'll be doors that will be opened. See ya! (CHEERING AND APPLAUSE) Righto. See you, guys! See you later. Bye-bye. CHARLIE: Today, I showed the judges how much I've grown as a pastry chef. I got offered work experience from Anna Polyviou, so I'm gonna take that up and work hard and focus on a career in dessert. Theresa, welcome back! Oh my God! (CHUCKLES) Thank you. Feel good? I...I feel unbeliev... I'm in shock...again! You are, aren't you? It's... It's more than I could have dreamt of. Like, this is just brilliant. Yeah. Not only have you won your way back into the competition. You also get... ..the power apron. (CHEERING) Oh, my God! Anastasia, time to hand over the power apron. (CHEERING AND APPLAUSE) Thank you. There you go. Congratulations, my dear. Thank you. Theresa, you now have the power. You'll find out what that is... Guess what? ..tomorrow. Oh, my God! (GARY LAUGHS) Go home, guys. Get rest. Off you go. Thank you. Thank you so much. (ALL EXCLAIM) Being given a second chance, there is just no way I'm gonna waste it. So, from here on in, I'm gonna be cooking my heart out. ANNOUNCER: Next time - a beachside challenge, and a very special guest. MATT PRESTON: Curtis Stone! (CHEERING AND APPLAUSE) It's like a movie star. With Curtis at the helm... Come on, come on, come on. Go, go, go. ..they'll have to listen... OK, everything stop! ..and learn fast. Service starts now! We gotta go. I gotta get my trays. Move, move, move. CONTESTANTS: Yes, Curtis! This world-class chef will inspire some phenomenal cooking. The perfect dish. CURTIS: Service! But not all will take on Curtis's advice. I think that's totally wrong. And it may be a lesson... In 10 minutes? Yeah. ..they'll never forget. Curtis doesn't look happy. What is going on?! You set that up, didn't you? Well, might have. It's a beautiful thing to do for your friend. (CHUCKLES)