. ANNOUNCER: Previously on MasterChef Australia... ..two of the competition's best cooks found themselves facing elimination. But in the end... Unfortunately, we have to send one of you home. ..it was Nicolette's time to go. The entire MasterChef journey is over, but I'm never gonna forget it. See ya! Tonight, MasterChef's most feared invention test... The relay. ..is back. We all know what happened last season. White chocolate veloute hell. In this game of tag... I'm definitely feeling the pressure. ..communication is paramount... Are you ready to rumble? ..as they cook one by one. What's going on? That one. ..to complete a dish... Yes. That's what we want. ..that will keep their team safe. Haz, what have we got? But stray from the plan... I'm going to have to change it up. ..and the consequences could be dire. Brett's gone rogue. Will history repeat itself... This is insane. ..in a challenge that will send one team to elimination? Fingers crossed I'm not going to be wearing black tomorrow. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # In my heart # like a flame, # like the brightest shooting star. # Able 2016 Let's go. Ready to boogie? Yep. We're down to 12 now, so top 10 is literally just around the corner. We've all got that milestone in mind, so today it's really about fighting for a spot. We've got this. THERESA: To win my spot back was such an encouragement to me and now the top 10 is so close. I just want to cook my heart out and keep the momentum going. The start of a new week. Happy, smiley faces. And a very big week it's going to be because by the end of it, we will have our top 10. Mm. Whoo! We love this part of the competition. You're all match fit, you're becoming better cooks every day. And you're starting to believe that you will be there right at the end hoisting that trophy - the MasterChef for 2016. The trick is to keep your eye on the prize, to get there one milestone at a time. The mystery box is about two things. It's not just about showing your creativity, it's also about showing your knowledge. And when you lift those lids, you'll find ingredients under there usually that are pretty familiar. Sometimes they're a little bit exotic. Today, they are a lot more exotic. Let's not muck around. Lift your lids. What the heck? Wow. Well, welcome to what we like to call The Ugly Box. And we need you to look at these ingredients that on the surface look pretty ropy, and find their inner beauty because you have got some absolutely cracking ingredients here. Look, take this fella, the monkfish. It is so ugly, it has to live down in the deep where it's dark so no-one sees it. Morels, mushrooms - soaked and dried - a Moreton Bay bug, very similar to a Balmain bug. I think the best seafood in the world. The flesh in the tail is absolutely the sweetest seafood you can get. This is the ugliest vegetable in the world - the celeriac. Buddha's hand. Zest is great for this. It's a citrus. Chicken livers look weird, taste delicious. Blue cheese. Nice and stinky with a bit of blue in it. And finally, this amazing fruit. This is a horn melon. If you were a bushman in the Kalahari in the dry season, you'd rip these open and you'd use them instead of water. Inside this orange spiky flesh, there are kind of seeds that are halfway between a passionfruit and a cucumber. And the flavour is kind of cucumber, banana-y. The flavour is in the gel around the seeds. So I think almost treat it like passionfruit. Anyone ever cooked with a horn melon? You've cooked with horn melon, Elena? I've had it in California with my family. We went through a store and we bought everything that we didn't recognise and ate it all. We've really got a task ahead of us today. We have to make these ugly things beautiful. I really want to use that horn melon and make something special with it. Right, guys, you'll have 60 minutes to cook a beautiful dish using at least one of these ugly ingredients. You've also got all the usual staples under your bench. Cooks, we're only tasting the three most appealing dishes. The best dish gets a serious advantage in the invention test. You got it? ALL: Yes, George. Are you pumped? Yes, George. Do you want to be one of the top three? Yes, George. Well, what are you waiting for? Start cooking! (DRAMATIC MUSIC PLAYS) The first thing that you see is shock. Oh, my goodness. They're all so unfamiliar. Ah! They look interesting, for sure, these ingredients. Then you realise, "Hang on, there's a fish there. "There's a little lobster." Oh, hello. And then all of a sudden, I'm thinking, "That can work." Let's work out what to do with you. Hello. I'm thinking I can pull together a nice seafood dish. I don't want to get all silly and overthink everything. I want to trust the things that I know. I'm going to butter poach the monkfish and the Moreton Bay bug. I've butter poached prawns before and absolutely loved them, so I'm hoping the same technique will work today. I do want to show the judges that I'm not a one-hit wonder. I had a great week last week, but that wasn't a fluke. Argh! His teeth bit me. Yeah, it's not a good-looking creature. It's like putting lemon on a cucumber. CHLOE: It smells like bug guts. Eugh! ANASTASIA: I'm looking at these ingredients and I just think, "Wow. This challenge is perfect for me." At home, I normally cook with savoury ingredients. I'm really comfortable with that. I've got some more pelmeni. I love showcasing fresh produce and I really like the idea of cooking with really unusual ingredients. Today, I want to really put myself out there and just experiment. I'm thinking I might do, like, a savoury dish using a technique which can be used for desserts. Anastasia. Blue cheese already. OK, what's the dish? I'm gonna make a blue cheese parfait. Yeah. And then I'm thinking of doing, like, a meringue with this melon. So, something savoury, something sweet. Yeah. I really like the idea of having a savoury parfait. A blue cheese parfait, it's something unique and I think that something really creamy and cheesy would be really nice for a parfait. OK, so... My worry is that the cheese is going to give the parfait a grainy texture rather than a smooth one, but I think that a mystery box is a good time to be a bit brave. I'm going to take the risk today. I really want to stand out today. KARMEN: I'd really love to win a mystery box. I haven't yet and I've only been tasted once, so I really want to try and get up there. It's top 12 now. The competition is getting really, really tough. I feel like I haven't delivered since the start of the competition. I haven't really produced amazing dishes. I have to step up. Very unusual ingredients today. They're quite smelly as well, especially the blue cheese and the mushrooms. I really want to make a dessert today because I think I've got a good idea that will make me stand out from the crowd. I'm doing a blue cheese ice-cream in a morel mushroom cone. So, like, I'm making ice-cream cones. I feel like an ice-cream cone evokes memories for everyone. It is risky with these ingredients, but I think I can pull it off. At the moment, I'm making microwave sponge cake so that the waffle cones can stand in them so they can stand up. I dispense the cake batter into coffee cups and just put it in the microwave for 45 seconds and it comes out nice and fluffy. The next thing I do is make a syrup out of the horn melon. The syrup will just go on top of the ice-cream and the sponge. I'm hoping that the freshness of that will bring everything together. My idea may be a bit weird, but I'm hoping it's unique enough to get the judges' attention. ELENA: I guess not everyone is going to recognise everything that's in this box. But I'm happy that I know what everything is at least. I'm hoping to give the judges something a little bit unexpected today. I want them to have sort of all of these little flavour and textural pops. I'm just slicing up the horn melon. It's got some beautiful seeds inside. so I want to see if I can dehydrate some and see if that changes the texture at all. Sometimes the seeds have got their own deliciousness sort of hiding within there, it just needs to be treated a different way. I want to put some in the oven, but it's all an experiment at this stage. Well, Elena, you are our resident horn melon expert. (LAUGHS) I haven't actually cooked with them. I've only eaten them fresh. So I'm actually dehydrating some seeds in the oven and see if that does anything. Sure. What's the dish? So I have a celeriac puree, I've got...I'm gonna do a butter-poached bug tail. Right. I'm also considering doing a monkfish wing. There is the experiment you have to play with as a MasterChef contestant. If you want to be top 10... Yep. ..that's the kind of stuff you've got to think of. I'm hoping that even though I'm experimenting with a lot of different things, there's enough to pull together a complete dish at the end. ANASTASIA: I think at this stage, I've got a really nice core element - the blue cheese parfait. I've blended and I've whipped all the ingredients and I've folded them through and combined them together. I want this parfait to be smooth, but I'm worried that the fat oils from the blue cheese might not evenly mix through. I'm really pushing myself with technique, but I really just want to be able to do it and execute it. All we want you to do is take these ugly duckling ingredients and turn them into a beautiful swan of a dish. 45 minutes to go. Come on, guys! Mm. That's nice. I've got a pretty good idea what I'm going to do. I love Moreton Bay bugs, so I'm definitely going to grill that up and that will be beautiful. Basically, it will be a seafood dish on a celeriac puree. With the monkfish, I chop off the last third of the tail that I want to deep-fry. That's going to be scored nicely and it's going to be nice and crispy. I've got a great idea. I've just got to plate this up beautifully. THERESA: I've prepped my seafood, so all I need to do now is make a butter emulsion to cook it in. And later, it's going to become a beurre blanc sauce to serve with my dish. The monkfish and the Moreton Bay bug look about the same size, so I'm assuming they're going to cook about the same time, so I'm just going to put them in together. Instead of poaching them quickly, I'm gonna cook them low and slow and fingers crossed they're going to be cooked perfectly. There's just no way I want to undercook or overcook the seafood today. Cooks, get it together. 30 minutes to go. Come on. 30 minutes have passed and I'm still working on my parfait. My blue cheese parfait is not really working, I don't think. It tastes good, but, yeah, it's just lumpy. It doesn't look good to me. I've got my blue cheese parfait, but it has that horrible weird texture. That graininess from the milk solids that's sort of, like, ooky and tastes like someone's just snuck in and put a bit of sand in there. Yep. I can't serve that. No, you can't. . I've got my blue cheese parfait, but it has that horrible weird texture. That graininess from the milk solids. Yep. I can't serve that. No, you can't. This challenge is to make ugly things look beautiful, and at the moment, this dish does not look beautiful. It looks disgusting, so I have to scrap it. Think of something else. The clock is ticking and I know I need to make a decision really, really quickly. So I'm going to do a chicken liver parfait with a chicken liver mushroom sauce and also some roasted celeriac. I'm sticking with a parfait. I'm going to scrap the blue cheese and use the chicken livers instead. I don't know if this is going to be enough time. I just have to make sure it happens in 30 minutes. Yep. 25 minutes. I have to put this chicken liver parfait into the blast freezer and it needs to set in time. It's achievable but it's definitely going to come down to the wire. THERESA: My Moreton Bay bug and my monkfish are cooking away slowly in the butter sauce, so I decide to make a salad to add some freshness to this really rich seafood dish. I've never tried horn melon, but I'm thinking maybe the juice will make a nice dressing. So I de-seed it and I give it a taste. Mm, yum. The flavour is so citrus-y and beautiful. I decide to make a celeriac salad 'cause I know they're always looking for textures. So I shave the celeriac really thin. I decide to do a quick pickle and then I'm going to dress it in the horn melon juice. I don't usually use celeriac this way but I really want the judges to see that I'm thinking out of the box. I'm doing a lot of experiments with these ingredients today. I guess I feel a little bit like a scientist. I've got a few different things on the go. These are not things that I would normally put together. But today, with these ugly ingredients, it is about discovery. When I take the horned melon seeds out of the oven, I taste them and the acidity has intensified. Did you toast the seeds? Yeah, they're delicious. Are they? I quite like them. Got a nice citrus-y flavour. They are interesting, actually. They've definitely changed in colour and texture and I want to be able to sprinkle them over the top of my dish. I'm still thinking about using the monkfish. I'm not going to use the wings. It's not the sort of shape that I want. It's not structurally a fish that I've worked with before, so I'm just gonna have a play with the tail and see how I like it, how it fries. I'm having so much fun playing with these ingredients today. I've got a lot of different textures and tastes. I just hope that the judges like it. Whoa. There you go. Now you're smoking. There it is. KARMEN: Today I'm making blue cheese ice-cream cones. Whilst my blue cheese ice-cream is churning, I'm moving onto the morel tuiles. The tuiles are really important to my dish because they give a look of an ice-cream cone. My batter for the morel tuiles are here, so I've just got to get that on. I start spreading out the batter into large circles. I want to have three tuiles so I can have an ice-cream cone for each judge. That looks interesting, Karmen. What's that? Hi. Um, it's the dried morels. I've dried them even more and then just ground them in the spice grinder and put it in a tuile mix. Yep. And I'm making a cone out of that to serve with the blue cheese ice-cream. Great. I love it. I love it. I love it. Karmen, you haven't really shown us what you're made of. Yeah. I agree. I think today, by the sounds of this dish... It could be the day. ..I think it could be the day. Yeah? Thank you. 60 minutes to create this dish is definitely going to push me. I don't have time to make mistakes today. BRETT: So everything is coming together well for this beautiful seafood dish. Brett, how are you looking? Yeah, looking pretty good, thanks, George. I'm really happy with the puree. These are cooked beautifully. Little monkfish tail. Yeah. We're going to do a crispy monkfish tail deep-fried in the oil. That pan goes on next. They take no time to cook at all. I need to deep-fry the monkfish tail, and then I've just got to plate this up beautifully. THERESA: Butter poaching my seafood today is a bit of a guessing game. I'm pretty confident with cooking fish, but I know some seafood you can eat it raw and I'm just wondering whether with the Moreton Bay bug, I can leave it a little bit translucent. I pull out the bug and it looks cooked, but I'm not 100% sure. I'm second-guessing myself, but I've gotta make a decision. So I pull it out of the emulsion and I've got my fingers crossed that it's cooked long enough. MATT: Is it gonna be good? Is it gonna be bad? It better not be ugly! Five minutes to go! OK. KARMEN: I've taken out my blue cheese ice-cream, and I like the taste of it - it's not too strong blue cheese, but it's definitely there. I'm really happy with my ice-cream. So I make three scoops because I want three cones, and just put that back into the freezer. Next, I've gotta get these tuiles out of the oven. Um...I'm a bit concerned about time. I start wrapping them around the mould and I quickly realise I've got a massive problem. The tuiles are too thick and they're breaking. It's just not working. I need to make something smaller and thinner. And there's less than five minutes left. Just trying to make more. I'm really frantic at the moment. It's all about the pressure now - three minutes to go. Make sure you get every element on the plate. Come on. Come on, guys. ELISE: Argh! Why does everything not wanna work? ELENA: It's time to plate up. Happy with the bug? Yeah, really happy. I've got a number of elements ready to go. They don't all go together, but I have to choose the right ones that complement each other in terms of texture and flavour. I've got my celeriac puree, horned melon seeds, grated Buddha's fingers, my butter poached bug and my grated toasted morels. The monkfish, it's OK, but I don't think it adds anything to this dish, so I'm just gonna leave it off. Sometimes it's about what you leave off that makes it sing. I'm hoping the judges really appreciate that. THERESA: Plating up. For my dish, I have a rich beurre blanc sauce which binds my creamy, buttery seafood. And to cut through that, I have a fresh and crunchy celeriac salad. The only thing I'm worried about is the Moreton Bay bug. I'm worried that it's undercooked, but I'm praying that it's cooked perfectly. Monkfish is crisping up nicely. It's ready to go. I've got a great idea for presenting this dish. Celeriac goes in first, I lay the bug tails, I get the fish tail and I stick right in the centre and it looks like it's diving into this bowl. It looks amazing. ANASTASIA: Under two minutes to go, and I've got my mushroom sauce and celeriac chips ready. But I really need to get this chicken liver parfait on the plate. I've left it in the blast chiller for as long as possible, and I'm just hoping that this parfait is set. Oh. It hasn't set. I can see that it's not. It's just cracking. It's so soft on the inside. Only the surface of the parfait has set. Hasn't set. It's not looking at all how I imagined it to look. I'm really disappointed. Two failed parfaits in one cook - it's just not my greatest day in the kitchen. Get it on the plate! One minute to go! GEORGE: Come on! Oh! They're cooking. I'm just taking my tuiles out of the oven. My hands are shaking so much, but I quickly get three cones made. 30 seconds! Come on. But now I'm trying to stand the cones in the sponge... ..but the sponge is just too light. It's not gonna hold them up. The only thing I can do is to lean the cones against the sponge. I need to get the ice-cream into these cones. In a rush... ..I smash one of them. I'm thinking, "Why did I try to be so fancy?" Right - 10 seconds to go, guys! 9! JUDGES: 8! 7! 6! 5! 4! 3! 2! 1! That's it! Your time is up. Well done. (GROANS) Whoo! Well done, mate. Great, champ. (GROANS) How'd you go? Uh...yeah. Did you get your tuile done? Plating not great. Your job was to take a mystery box full of ugly ingredients and give us a beautiful dish. And the beautiful and the most delicious, of course, wins their maker a serious advantage in the next challenge. The first dish we'd like to taste... ..belongs to... ..Theresa. (APPLAUSE) Oh, my gosh! (LAUGHS) Oh, my God. Can't believe it, huh? Oh, what a week! We can't believe it, either. What a week! Three in a row! What is going on? It looks fantastic. What did you cook? I made a butter-poached seafood with morel mushrooms and burnt butter and a celeriac salad in the horned melon. Fantastic. It looks beautiful, doesn't it? Yeah. Yeah. And I love this little knot of pickled celeriac at the back there. Yeah, very restrained. Very sophisticated. Theresa. Finally. Where have you been? Right. Mmm. The winning elements on the dish for me are the way you've cooked the monkfish - absolutely perfect. You nailed it and it's soft, it's delicious. I love that pickled celeriac with the horned melon. I would not personally have thought to use it in that way. So I think that's very, very clever. There is a negative. I'm sure George is gonna tell you what it is. Yeah. The bug is undercooked, which is a shame, because it's sort of one of those classic dishes of, you know, beurre blanc and fish, but brought up to speed with the freshness of that celeriac, which I like a lot. I just hope that your lack of certainty about the bug doesn't cost you a win. Well done, Theresa. (LAUGHS) Really surprising. Ah! Next up... ..Karmen. (APPLAUSE) KARMEN: Walking my dish up to the judges, I'm really, really worried. I know the presentation's not there, and the flavours in my dish are really, really weird. I'm hoping they will go together. Sorry, George. Why are you sorry? (JUDGES GROAN) What happened? What happened to the third cone, the one in the middle? I went to pick it up to put the ice-cream and it kind of stuck to the spoon. Right. How are we supposed to eat this? . GARY: Next up, Karmen. Sorry, George. Why are you sorry? MATT: Ohh! Just say, "Whoops." (OTHERS LAUGH) What is it? It is: Great, and this is horned melon... Horned melon syrup. Right. And how are we supposed to eat this? Well, we should let, um, Karmen plate it up for us. Is that kind of what you want? Well, I can't really do my original idea, which was standing the cone in the sponge. Ah! It's... Oh, the sponge would have never held it up. Unless the sponge was that big. Yeah. I feel it has to be eaten like that, doesn't it? Even if it's a disaster. MATT: Yeah. Bzzz... (LAUGHS) It's really good. (JUDGES LAUGH) GARY: That's alright, isn't it? The winning element for me is the horned melon syrup, and soaked in that sponge, I really love that. As soon as you dunk that into that yummy syrup, with that blue cheese ice-cream - which is nice 'cause it's not overpowering in any way, shape or form - it's great. It's very rare that you try something that no-one has ever eaten before. And I doubt anyone in the world ever has put that combination of flavours together and made it work as well as you. So, that is a massive plus. If this was an invention test, you'd be top three. Thank you. Thanks, Karmen. Thank you. (CHEERING AND APPLAUSE) I'm so happy that Matt ate that cone like an ice-cream and that broken tuile didn't cost me. Good work. I had a great cook today and now I know that if I keep believing in myself, it really shows on the plate. Next up... ..Elena. (CHEERING AND APPLAUSE) I've got a lot of different textures and tastes in this bowl. I just hope that the judges like it. Ooh. You had a lot of fun in this, uh... I had a lot of fun. ..mystery box. Haven't you? Yeah. So, what have you cooked? I've got a buttered bug, celeriac and horned melon. And you've used other stuff in there. Talk us through. I dehydrated the horned melon seeds, crisped them up, dehydrated some of the Buddha's fingers' zest. The meat from the bug head, I put through the horned melon salad as well, pickled some of the celeriac, uh, stems. I deep-fried some of the dried morels and grated that on the top as well. Just had a little sort of smoky char and fresh... Aaah! So... Wow! It's amazing. So, tell me about... how come you got three hours and everyone else got an hour? (LAUGHS) How do I get all those ingredients? I just kind of scoop, I suppose. The fish that got away. That is an absolute riot. It's like a firework display - pop, pop, pop, pop, pop. You know, it's just... And then boom! It's just absolutely delicious. It's not only texture, but flavour plus! Like, I just love that. If you were happy cooking, that makes me even happier, 'cause eating that, that is just joyous. Wonderful. Your clarity, when I came to your bench, your experimentation, your wisdom at leaving off the things that didn't work, the presence of mind to take those little seeds and roast them up to intensify their acidity, to give us not only that crunchy texture, but also that burst of flavour, that alone is genius enough. But then to bring it in a dish which should be eaten with a big spoon and a sloppy smile on your face, that's what it's all about. Keep happy. Keep enjoying. Thank you. GEORGE: Well done, Elena. (CHEERING AND APPLAUSE) It's definitely a lovely little celebration and confirmation that when you do trust yourself and that you have fun, you put forward good food and it's received well. (LAUGHS) Well, what a perplexing challenge. And we loved the way that so many of you were so adventurous with your combinations. We loved the classicism of yours, Brett. That was a lovely dish. Not so sure about the head-first nose-dive of the tail into the celeriac. You know what? It's wonderful that you take a group of ingredients that most people haven't seen before, in fact, but you've produced three gorgeous dishes. I'm terrified. But...a unanimous decision, the dish we loved just purely because it was absolutely delicious belongs to... ..Elena. (CHEERING AND APPLAUSE) It feels like a beautiful gift, to be given this advantage, and I'm so happy that I put forward something all three of them loved. Oh, my goodness. Huh? We said, at the start of this challenge, this was all about focus and getting into the top 10. And as far as we're concerned, you've thrown the gauntlet down right in front of everybody else. You ready to find out what your advantage is in the invention test? Yeah, that'd be great. Come on, then. ELENA: Top 10's not far away. That's where I want to be. Any advantage at this point is, I'm hoping, going to help me get there. What's under there? Hmm. So, now you get to choose the core ingredients that everybody else has to cook with. OK. Today's mystery box was all about finding the beauty in ugly ingredients. And the invention test is all about things that go together beautifully. OK. Today, Elena, you get to choose between... ..honey and lemon... ..Gary's favourite... (GARY CHUCKLES) ..bacon and maple... And... ..orange and fennel. You've got to use them as a pair, you've got to champion them as a pair of ingredients. Sure. You're not smiling. What's going on? Oh, just ideas. No. Actually, yeah, I...I really love all of those ingredients. So, what are you thinking? I've definitely got ideas for all three, but, um, one thing that I've been, yeah, wanting to trial is definitely sticking out. Out you go. Oh... Elena... ..tell us what your choices were first. Lemon and honey, bacon and maple syrup or orange and fennel. Oh! I chose... ..honey and lemon. Yes! Oh, honey and lemon - that is a match made in heaven and this should be a great challenge. This should be a chance for you to really show your inventiveness. So, you know what you're cooking with. What you don't know... (HARRY LAUGHS) ..is that this invention test... ..is no ordinary invention test. Of course it can't be that easy. Oh, here we go. You never know in this kitchen. They always love to throw curve balls at us, left, right and centre. . This invention test marks the return of one of our favourite challenges. The relay. (ALL EXCLAIM) GARY: The relay is a team challenge, and it's a tough one, at that. Each team has to cook just one dish, one single plate of food, using honey and lemon. But you'll be cooking one after the other, with absolutely no idea what your team is cooking until it's your turn. So, communication is the key. You know the issue with the relay - it can be brilliant, it can be white chocolate veloute hell. (ALL LAUGH) GARY: Oh, yes. HARRY: We all know what happened last season, don't we? John went a little bit rogue. They started with a mussel seafood dish. What's he doing with the white chocolate? Um, I've changed the dish. I'm gonna change it into a white chocolate veloute. That's a coconut mussel broth. What are you doing?! We're gonna have three teams, four cooks on each team. And, you know, we said winning the mystery box would give you a serious advantage. It isn't just picking the honey and lemon. Elena...you also get to pick... ..the three contestants you want on your team. Oh, God! (OTHERS LAUGH) Ohh! Pick me! Pick me! (ALL LAUGH) Can I pick you three? We would do terribly. We'd argue. Elena, who's your first pick? Matt. MATT PRESTON: Hmm. Elena, who next? Karmen. OK. Right, Elena, who is your final pick? Trent. I knew you were gonna pick him. I've selected people who are gonna work really well together. So, I feel confident and I'm excited to see what we can put together. We need two more teams. And guess what I'm gonna do? (GARY CHUCKLES) Pwoooh! Simple. Second team, third team. Come and get your aprons. Thank you. ELISE: I'm excited. I have a really good team. They're all great cooks. But it doesn't always mean you're going to win. I think it comes down to communication. So, I'm just...fingers crossed, we communicate really, really well and we just smash it. So, here are the rules. Each contestant will be cooking for one 15-minute period and then you'll have 45 seconds to hand over to the next cook. The kicker is there's gonna be no pen or paper. The only way the next member of the team will know what to do is by you telling them. The winning team goes into this week's immunity challenge and the losing team goes into tomorrow's pressure test. Right, you decide who's gonna go first, second, third and fourth. I'm thinking Matt kicks off. Do you think you're good with the pressure to plate at the end? CHLOE: Yeah, I'm happy to go first or last. MIMI: Has anyone got any good ideas to start with? HARRY: I've got an idea. I don't mind starting. I'm putting my hand up to go first. I've got a really good, clear idea of what I want to cook. But it's up to the whole team to see that through then, hopefully, at the end, we put up a cracking dish. BRETT: Pretty straightforward, though? Yeah, it's...good. Good, but...doable. So, hands up who's going first. Right, the rest of you, you're off to the garden because you won't be able to see what's going on. You won't know what the first person is going to be cooking until it's your time to cook. Off you go. Go on, Harry. Do us proud, mate. MATT SINCLAIR: See you soon. CHLOE: Good luck. ANASTASIA: Oh, God. I hope she chooses savoury. CHLOE: I hope she chooses sweet. Matt, Theresa, Harry, the pressure's on you guys 'cause not only are you starting this cook, but you're pretty much setting up the dish. So, you need to think very, very strategically. You got it? HARRY: Yep. THERESA AND MATT: Yes, George. Good luck, everyone. Your time starts... ..now. HARRY: The hardest part about this is that we can't discuss anything. Oh, beautiful. The other guys have no idea what I'm gonna do until they run in. And...that's crazy. But I have a great idea for a dessert, so I'm feeling pretty confident. Honey and lemon - I think that definitely gives the opportunity to go savoury. I'm guessing the other two teams are gonna cook a dessert today and I feel like if we go with a savoury dish and absolutely nail it, then we're gonna stand out, and that's what we need to do. Being in that first quarter of the cook, the one thing that I want to be able to establish is the protein. But this is an invention test, so I don't want to go down the road of the traditional, like, lemon, honey, chicken. So, I've just kicked off with these ducks. It's a bit of a play on honey and lemon chicken, but I want to do it with a braised duck leg. Maybe, like, a little burnt honey and whiskey glaze. The first thing to do is break down the duck. So, remove both of these legs, trim them up. I'll put them into the pressure cooker, slightly brown them, then add my aromatics - uh, the cinnamon, the star-anise, the ginger, some lemon peel - and deglaze with some whiskey, a little bit of honey, chicken stock. Lock it away for 30 minutes. (PRESSURE COOKER BEEPS) Happy days. This first leg can be the foundation for success or for failure! Five minutes down already! Five minutes gone! GARY: Come on! Let's go. THERESA: Five minutes is gone already and I still don't know what I'm gonna cook today. (SIGHS) I'm definitely feeling the pressure to choose the right dish for my team. Um... I wish we got to talk about what we were cooking. There's two savoury people and two sweet people. So, I'm not really sure which way to go. Making the wrong decision could potentially send my whole team into elimination. Oh! Lemon, lemon, lemon. But if I don't come up with something quick, a quarter of this cook will be completely wasted. Mint...mint... So, I'm getting started on a whiskey, lemon and honey trifle. I'm feeling super-stoked. I've got a great idea in my head. I think it's quite simple to make and we can make it pretty inventive. So, I'm hoping the team sees the idea through. Trifle's like a layer dessert, so I need a beautiful sponge, some jelly, a nice syrup in there, some nice mousse, maybe a custard, maybe a curd and some fruit, of course. So, the first thing I'm getting on to is the, uh...the honey mousse. It's essentially like a white chocolate and mascarpone mousse, but I'm putting a heap of honey in there to get a beautiful flavour. Some other things that have to be done - a whiskey and lemon syrup. One of the guys has to make a sponge. I know Elise and Brett have made plenty of sponges at home. We've got a lot of diversity in our team in terms of skill, so I'm positive that these guys can pull it off. Now that I've got the duck legs in the pressure cooker, I can move on to creating the base for this sauce. So, I start chopping up all of the wings, the duck neck - put that into a pan, red-hot, caramelise it, and then hit it with some whiskey. I want to create a really sticky, smoky glaze for this duck leg and that's something the team is gonna have to work on for the rest of the cook. My biggest concern is that the smokiness of this whiskey is gonna completely wipe out the honey and the lemon, so these guys are gonna have to be careful when it comes to balancing out the flavours. GARY: 10 minutes down, 5 minutes only to go. Come on! Let's go! Come on! Come on, guys. Caster sugar. I can't afford to waste any more time. I've just got to make a decision. Where's the gelatine? I'm gonna start making a dessert. (SIGHS) Juice, Prosecco. I've decided on one element for the dish. I'm going to make a lemon and Prosecco jelly. Uh... The jelly isn't enough on its own. But I'm not really sure what my team-mates can put with it. So, a bit panicky? Yeah, I wish I could talk to them about it. That's OK. So, what's your strategy? I have...Chloe is going fourth and I know she's a dessert person. Yeah. So, you're handing over and saying, "Right, I've made the jelly." Yep. OK. Are you gonna have time to do that? Is that boiling sugar? Um, and Prosecco. With, what, two and a half minutes to go, you might have to leave it to someone else. My time is almost up and I have nothing finished, and I don't know where this dish is headed. Ahhh! What am I doing? My biggest fear is that I'm gonna be responsible for sending my team into elimination. Zovirax fights cold sores and cuts healing time by half compared with no treatment. So you can too. . The pressure is really getting to me today. I'm the first cook in this relay, and my time is almost up and I have no idea where this dish is even headed. Oh, what am I doing? I started with a jelly but I'm hoping that my team can come up with a solid dish. Second contestants, two minutes before you do the changeover. You need to fire up, yeah? Yes, George. BRETT: We're standing outside. We have no idea what Harry is making inside. It's completely daunting. Let's hope Harry's got a great idea, solid idea that we can follow through on. Yep. I've got an idea for the dish. So I want to do a whiskey and lemon and honey trifle. So I've started the whiskey syrup. My mousse is done. It tastes really, really nice and the addition of honey is just perfect. So the rest of the team has to work on a curd, a sponge, the syrup and also some fresh fruit. If they pull it off, it's going to be really, really beautiful at the end. I've got the duck leg in the pressure cooker and I've kicked off with the sauce. I think the key to this challenge is communication, so I want to make sure I leave my team a visual map of where I want this dish to go. I leave the whiskey next to the frypan. I want to suggest that they should deglaze with that whiskey to build that sauce and then they can keep using it to balance it out. I feel really confident that Trent's coming in after me. We're on a similar sort of wavelength and I think he's going to be able to pick up where I left off. Are you ready to rumble? Go, Brett! Let's go. Hurry. 45 seconds. Let's go. Alright, Haz. What have we got? Matty. What's going on? Alright, mate. OK, so, I've got two duck legs in there. This is the base of the stock. Deglaze with some whiskey, honey. Burn it down, reduce it. Glaze the duck with that. I've got a lemon and Prosecco jelly. I've got the gelatin in here. I just put some fresh lemons in it. Gonna get that in the fridge now. Theresa was frantic and there's not much done. Sorry, I haven't... Yeah, that's fine. That's fine. I can do a coconut biscuit. What I want to do is a whiskey, honey and lemon trifle. We'll serve it in a martini glass. I've got a beautiful mousse here. So all you need to do... That's it, guys! 15 down, 45 to go. Contestant number one, out. Alright. Thanks, mate. Sponge. Honeycomb. I feel like I made a really strong start. We've got a mousse, got a syrup on the go. Remember, serve in a martini glass. Martini glass. Yep. I know Brett's going to be able to pull this together. MATT PRESTON: Come in here. In you go. Oh, that was crazy! Hey, there you go. Look. We're whisked off to the store room and there's three TVs in front of us. Oh, man. I know Heather's going to do great. It's terrifying. It's so nerve-racking to see the other guys finishing off what we've started. Come on, Trent. You can see what they're doing, but communication's gone. You've just got to have faith in what they're going to do. So Matty's got these bones browning off in the pan to start our sauce. I want to get them nice and brown, just before they start burning. Just get them really caramelised. I add a little bit more whiskey just to get that nice, strong, smoky whiskey flavour. Ooh. Look at that. MATT: As soon as I see Trent put the whiskey in the pan, I'm thinking, "Yes! "That is exactly what I wanted you to do." He's got the whiskey in the pan and I can see him tilting it and all of a sudden... Yes! Oh, wow. That's what we want. He's got it. He's got it. The flames are just huge. And yeah, I just sort of brushed my eyebrows to make sure they're still there. That's what we want. Yes. So that's, like, the whiskey going into the... ..the base of the glaze, which is spot-on. I have to be really careful that we don't put too much whiskey in. The challenge is all about the lemon and the honey, so they have to be the forefront of the taste of the sauce, not the whiskey. So I just need to get those flavours balanced really well. OK. So, Theresa's got a beautiful Prosecco and lemon jelly that's setting, but that's really it, so I've got to get my own element started. Eggs. The key to today is going to be each person getting at least one element done during their time. Straightaway, I know that I'm going to do a coconut macaroon biscuit with some lemon zest in it. I need to get my eggwhites nice and whipped because I'm just folding in desiccated coconut and baking that as, like, a biscuit in the oven. Good job, Heather. She looks confident, which is good. I really want to do something that I'll be recognised for and that my team will know that I've actually really contributed to the end dish. I'm hoping this biscuit will be it. GEORGE: 10 minutes to go before you do the changeover. You need to think about what you're going to tell your fellow contestant, yes? ALL: Yes, George! You don't want to be in elimination, do you? ALL: No, George. Come on! You need to push! Come on, Brett. Harry was talking about a whiskey trifle with lemon and honeycomb. He's talking about a sponge, a white chocolate mousse, whiskey syrup, lemon curd. It sounds like a very complicated dish and it's going to be difficult to communicate to the rest of the team. There we go. That, that, that. This isn't going to work. This isn't going to work. (WHISTLES) It's a massive risk and it's a huge decision to make, but... ..I'm going to have to change it up. HARRY: Brett runs and gets some flour. Sour cream. And some sour cream. I don't know what Brett's making. I'm just looking at the screen and I'm so confused. Think Brett's making a crumb? I have no idea what he's doing. I think Brett's making pastry. Oh. For a trifle? Brett's making pastry. Mmm...uhhh... Trifles don't have pastry in them, Brett. Trifles don't have pastry in them at all. Does he know what a trifle is? I hope he knows what a trifle is. Of course he knows what a trifle is. Brett's gone rogue. Oh, my God. He better not go white chocolate veloute on me. . Oh. I think Brett's making pastry. Oh. For a trifle? Trifles don't have pastry in them. Trifles don't have pastry in them at all. Brett's gone rogue. Brett. George. How are you, big boy? What's the dish? Uh...Harry's left us with a few different ideas. But what we're going to try and push for is a curd and we're going to do a... ..probably a lemon meringue tart. Pastry. Wow. 37 minutes. Yep. There is elements in pastry making that are crucial. Blind baking it, baking it properly and getting colour on it. Letting it cool before we start putting the curd and the meringue in there. So it's going to be a challenge. But we can do it. GEORGE: Five minutes, guys. Get cracking. Push! Let's go! Come on! TRENT: We've got the duck leg in the pressure cooker, the honey, whiskey, lemon sauce is on the go, but I think we just need another couple of elements to tie it all together, so I'm gonna do some honey-roasted carrots. These carrots are just gonna add another texture and most importantly, it's another honey element on the plate. I get them in the oven and Karmen's just gonna have to remember to take these out at the very end of the cook. Come on, Heather. Oh, she's so good. She's got the mix done. HEATHER: The biscuits are on the tray and they're looking really good. I've cut them out, I pop them in the oven at 180 and they're only going to need about 10 minutes. Go, Heather! Theresa and I have both completed our individual elements for the dish. Now hopefully Anastasia can create something to complement them. BRETT: 30 seconds to go before Mimi comes in. The pastry has come together really nicely. It is ready to be rolled out and blind baked. Go, Mimi. MATT: 45 second starts now. What you got? Oh, OK, so we've got Theresa's jelly in the fridge. I've got my coconut biscuits with lemon zest in the oven there. Jelly, coconut biscuit. I'm onto it. Alright. So he's got a glaze on the go, so I've deglazed it with the whiskey. He's got a duck leg in here in some stock. Duck leg. Alright. Trent very quickly communicates where he's up to with each step. I've got some carrots in the oven. He's achieved a lot, Matt's achieved a lot and I'm really excited to just run with this. So, pastry, curd in the tart. Put some honeycomb in the tart. Harry's gone with some trifle or something... Trifle? Unless you can make a sponge. Brett's taken a huge risk in discarding Harry's first 15 minutes and making a tart. We only have 30 minutes to cook the pastry, and it's going to come down to the wire. Timing is everything. 30 minutes down, 30 to go. Off to the storeroom, guys. MATT: Come on, Brett. Mate. You did so good! I'm so proud of you! We'll be right. We'll be right. What have you done? Are you making pastry? We're making lemon meringue. Lemon meringue with honeycomb or the honey in it. Are we doing a trifle or are we doing a tart? Er, I think we're gonna end up with a tart. All the elements for this trifle that I've made have been completely ditched and I don't know if a tart is gonna be any more inventive or any easier to make. It'll work out, mate. Lemon and honey. Smile. I have faith. Smile. I have faith. What's actually done on this bench? Um, the curd and pastry. A curd and a pastry? Yep. But the pastry's not done. Nup. Not yet. So you've got a curd. Yes. Curd and a pastry. Wow. I'm a bit frantic. We've only got 30 minutes to cook this pastry. Ideally, I would like a little bit longer. So I'm gonna roll the pastry out really nice and thin. The thinner the pastry, the quicker it's gonna cook. I need to get it in the oven as soon as possible. We cannot serve the judges undercooked pastry. It would mean our ticket to the pressure test tomorrow. Elena, you got everyone into this mayhem. Have you got a clear image of what the dish is? It tastes delicious. We've got some duck, we've got a jus, we've got a puree, we've got some vegetables, so I'm pretty bloody happy right now. Right. And you're happy with the state of that reduction there? The honey, lemon and whiskey sauce has reduced quite quickly and I can see it starting to brown and all of that just says flavour to me. I taste it... I don't know how much whiskey has gone into it, but for me, it needs more. TRENT: Is that...more whiskey? Yep. MATT: There's one thing I'm noticing. It's...everyone that's walks in is just putting their own little portion of whiskey in and I hope we don't lose sight of the fact that it's a honey and lemon challenge. Come on, Ana. OK. So we've got a lemon jelly in the fridge and a lemon coconut biscuit in the oven. Two more minutes. So now I decide to make a preserved lemon syrup. Preserved lemons have a really bitter citrus flavour and we don't have any elements that are bitter, so we want to add that in. I use preserved lemon juice, limoncello, some lemon zest and some honey and then I bring that to the boil and then I let that simmer. The flavour is really rich and strong. I'm just hoping that it will compliment all the other elements. Come on, guys. You don't want the wheels to fall off the cart now. You're running out of time. 20 minutes to go. Baking beads? Got 'em. BRETT: Come on. Mimi. Gotta get 'em in the oven. We've only got 20 minutes to cook this pastry. I just hope it's enough time. Once the pastry's in the oven, I can start thinking about other elements. I think we need a bit more honey in this dish, so I decide to get some peaches and I want to roast them off with a bit of honey and thyme. Once they're roasting away, I start making a honeycomb. The scales. I'm really running out of time now and I think Elise is going to have a lot to finish before she can start assembling this dish. ANASTASIA: Time is completely gone. I'm watching these coconut biscuits and I think they're done, so I'm going to take them out of the oven. THERESA: Does that look good? HEATHER: Yeah. Come on, Anastasia! Come on, Anastasia! Go, girl! Now is the time to gather all the elements together. I've got Theresa's jelly, Heather's coconut biscuit, my honey lemon syrup, honey pistachios and mascarpone cream. I'm definitely questioning how this is going to tie together? Do we really need every single element that everybody has done? I really hope that Chloe brings this dish together really beautifully. The last changeover is about to happen, so make sure that your hand over is crystal clear. This is it. You're on. Come on. Go. Go. Go. Go. Alright. I'm here. OK. So I've got the nut in there. The syrup here is cooling down. So, what is the dish? Anastasia starts telling me about all the elements and I'm not quite sure how they all tie together. You decide how you want to do it. What's the dish? Roast carrots, sauce reducing here. This has just been released. There's duck in here. GEORGE: Boom, boom, shake the room. I'm really happy with how the dish is going. Everything's almost finished. The carrots, you need to check. I would let them go as long as they can 'cause they just need a little bit more. So do the meringue. Got that. So that's still blind baking, though, yeah? Mimi's going a million miles an hour. She's doing all these different things. The pastry's just gone in the oven. I'm like, "Oh, jeez. That's a bit blonde." I'm thinking, "OK. I could be in a bit of trouble there." The sugar's on for the honeycomb and she's also got peaches in the oven. Change over time. Come on, guys. Mimi. Alright. There's a lot of elements still on the go with 15 minutes left. This is insane. I'm just thinking, "Am I going to serve up a dish?" . The question is - will this challenge be sweet like honey or sour like lemon? 15 minutes to go! Go, Elise! Come on! ELISE: There's a lot of elements still on the go. I'm a bit concerned about the pastry. It's looking very, very blonde. And I'm looking up at the clock and I'm thinking, "Jeez, it's going to be quite fine." I just make a quick decision - I need to turn the oven up to 220, just to get some sort of golden colour happening on it. This pastry could put us into elimination. It all rides on this pastry. If it's not cooked in time, we know exactly where we'll be tomorrow. Alright, Karmen. So, how are you going? It's good. All the elements are practically done. Yeah? Beautiful. The duck has come out of the pressure cooker, so I'm basting that duck in the sauce to give the duck that golden colour and flavour. Now I need to get it onto the griddle pan to give it a smoky and charred flavour to get it in line with the sauce. Oh, look at that! Nice. ELENA: Yum. When I'm watching Karmen, she's doing everything right, but the carrots are still in the oven. I think they only needed, like, a couple more minutes, so they'd be pretty ready to be pulled out of there. Roast carrots. Roast carrots. I just hope Karmen pulls them out soon. CHLOE: Today my team has definitely emphasised the honey and lemon flavours, but the issue for me now is to make all of their elements work together as one dish. Bring it together, Chloe. You can do it. You could see her, like, really, really thinking about everything and she's putting things together, tasting, trying. I taste the syrup... Oh. Nup. She doesn't like it. She doesn't like it. Oh, man. It's quite lemony. I'm not sure if it's too lemony. The syrup has definitely thrown me, but this is a group challenge, and I don't wanna leave anybody else's elements out, so I need to figure out how to incorporate it. I'm not sure how this dish is going to come together, but I'm going to do the best I can to keep us out of elimination. Elise. Hi, George. How are you? What's going on? Um, so, we've got a tart in the oven. I've just finished off the honeycomb. Making the meringue now. Where's the invention in your dish? Um... Go. Go. Go. Come on. I don't know whether this tart is gonna be inventive enough, but I don't have time to worry about that now. I've really gotta get this pastry out of the oven. I still need to pipe it and dress it and plate it. I'm looking at the pastry. The middle is a bit blonde but I need to put that into the blast chiller as soon as possible to chill it down. Oh. It's gonna have to do. This challenge will be won or lost on whatever happens next. Seven minutes! GARY: Come on! (ALL SHOUT SUPPORT) ELENA: Let's go, Karmen! Plate it up, Chloe! CHLOE: It is crazy. I have so much to get on my plate. Yum! Heather's lemon coconut biscuits taste great, so I really wanna build our dish around them. I drizzle some syrup on top, but I need to be really careful that the strong lemon flavour doesn't overpower the dish. Beautiful. The jelly's in its own little ramekin with some fruit. It's like its own dish in itself. I decide to cut up the fruit and dice up the jelly, and I put it on top of the biscuit and I cover it with the pashmak floss. THERESA: That's good. That looks really nice. I'm just hoping that the judges like the flavour combinations. KARMEN: Plating is daunting, because I have the responsibility to make everything that everyone's made look beautiful on the plate. I really have to deliver now. It looks beautiful. Go, go, go. Yeah. Good girl. Karmen has almost finished plating up, but the carrots are still in the oven. From what I can gather, she's completely forgotten about them. Carrots, carrots, carrots. The whole point of having those carrots is to add that other honey element and to connect with the sauce. If they're not on there, I don't know if we're gonna balance this dish out. Carrots! Winning team - immunity. Losing team - pressure test. Three minutes to go! GARY: Come on! Come on, Elise! Go! Come on, Elise! ELISE: I need to start plating, so I race over and get my pastry. I start breaking the honeycomb up into little pieces and start piping the curd into the tart. BRETT: Yes! Look at that! Good curd, Bretty. Nice! I need to pipe the meringue as well. HARRY: That meringue actually looks so good. Oh, look at it! It looks so good. This dish is finally coming together. I just hope that it's inventive enough. 90 seconds! Come on! (ALL SHOUT ENCOURAGEMENT) Go, Chloe! Go! I'm shaking. BRETT: Very nice, Elise! Whoo! Yeah! Whoo! Yeah! ELENA: Carrots! Roast carrots! Roast carrots! Roast carrots! No! She keeps on forgetting the carrots. Aarrgh! Come on! Carrots! CARROTS IN THE OVEN! I wish I could just use the Force or something to tell her that these carrots are in the oven. GEORGE: 30 seconds! ELENA: Carrots in the oven! Come out, come out. Come on. Carrots in the oven! Carrots in the oven! Carrots in the oven! Carrots in the oven! Carrots in the oven! Roast carrots in the oven! KARMEN: Roasted carrots. Totally forgot about them. Give them a quick swirl. Make sure you're happy. I taste the carrots and they're super, super roasted. Definitely overcooked. You happy with it? 10 seconds! Come on! Go! 8! 7! 6! Yes! 5! 4! If you don't like them... I decide not to put it on the plate. 2! 1! That's it. (CHEERING) (SQUEALS) Whoo! Well done. So good. Sorry I forgot about the carrots. That's alright. Oh, the roasted carrots aren't on the plate. I hope that's not a mistake. I hope the rest of the dish is balanced enough without them. Good job, Elise. Good job, guys. You smashed it. You brought it home. It's not quite what I envisioned, but I still really love the dish. It looks beautiful, and these guys worked so, so well. Looks really good, Chloe. ANASTASIA: I think we've been really creative in using lemon in different ways, but...just depends on the whole dish and how it works together. Wow! What an incredible cook. That's what you call energy. That's what a relay's all about. I wonder how well you did. I wonder how much that dish changed from the first idea to the plate-up. Let's get down to the tasting. Red team, let's start with you. (APPLAUSE) KARMEN: I'm feeling really confident but those carrots are still in the back of my mind. If that costs us the spot in immunity or sends us to the pressure test, I will just feel so horrible. OK. What's the dish, Elena? It's a braised duck leg with a honey, lemon and whiskey glaze, a pine nut puree and a salad. You happy, Elena? 'Cause you chose honey and lemon. I couldn't have been happier with the way that my team worked. Matt, are you pleased with the result? Yeah, I am. Looking at that duck leg, I'm stoked. That's what I had pictured. Cool. I've just realised - where's the roast carrots? I forgot about them. Eh? Oh, my gosh. They were over-roasted and also I didn't know how to put it on the plate to make it look nice. Alright. Come on. I also wanna know how whiskey that whiskey sauce is. 'Cause it's a honey and lemon challenge, and when I looked at the bottle of whiskey at the end, unless you've all had a nip, there was about three-quarters of it gone. The challenge was about the beautiful marriage between honey and lemon, and I suppose the question is whether or not, you know, that whiskey overpowered the honey and lemon - and certainly in the case of the sauce. The answer's no. Not for me. I can pick up honey, pick up lemon and I can pick up that beautiful kind of peaty, smoky whiskey. I think that sauce is absolutely delicious. A really tasty dish. A dish that I'd be happy to sit in a restaurant and enjoy. What I would've loved is those carrots on the plate, because that would have just backed up that honeyness. Those carrots would have really balanced the other flavours. But...duck leg cooked beautifully. I'm really glad that you got it in a pan and charred it a bit, 'cause I think it needs a bit of that...that caramelly bitterness. It's a good dish. Well done. BOTH: Whoo! I'm happy with that. KARMEN: I'm feeling really positive and really confident. Our team worked really well and our dish showed that. Yellow team, bring up your dish. Let's go, guys. My original idea of the trifle, that's totally gone out the window. This is a lemon meringue and honeycomb tart. (CHUCKLES) I'm just... Ohh. I'm so nervous. Fingers crossed I'm not gonna be wearing black tomorrow. . HARRY: My original idea of the trifle, that's totally gone out the window. This is a lemon meringue and honeycomb tart. (CHUCKLES) I've really got my fingers crossed that they've pulled this off. Looks good. Surprisingly. (LAUGHS) That looks alright. Wow. Wow. Wow. Wow. Elise, what is the dish? It's a lemon and honeycomb tart with thyme and honey peaches. Harry... Harry, what did you originally start with? My original idea was a whiskey, honey and lemon trifle. Right. Is that pastry shell perfect? That's the big question. Ah, the pastry detective! (CHUCKLES) Mmm! It actually looks cooked on the bottom, which is surprising. Pastry feels soft, George. I know. You know what? I'm gonna give you credit, because Gary and I's cheffy heads go, "Nup. Ain't possible. "You can't make pastry, line and bake, in an hour." It's difficult. But it's cooked, the pastry. Is it the best pastry? No. Is it a bad pastry? No. And I taste honey and lemon, so... There's certainly lemon. There's certainly honey. I love that combination of stone fruit and honeycomb. That's delicious. My only question - it's an invention test. Is that inventive? Thanks, yellow team. Thank you. Starting to sweat a little now. I hope that tart doesn't send us into elimination. Blue team, you're next. (APPLAUSE) CHLOE: I'm really happy with the flavours. I think we've definitely highlighted lemon and honey, which was what the challenge was today. I'm just really hoping that the judges make sense of our idea. Blue team, what have you cooked? We've cooked a lemon honey cloud. It's a lemon coconut chewy biscuit with a mascarpone cream, crushed pistachio nuts and a preserved lemon honey syrup. I love the cake. Brings back all those memories of being a kid and making your first biscuits with eggwhite and coconut and sugar. But that's really about where it stops for me. Do I like it? No. No, I don't really like it. No. The heart of the dish is this cake, and then it's drenched with syrup, and that syrup's very medicinal. That medicinal-like preserved lemon is like... (MIMICS EXPLOSION) I love all the ideas - the syrup with the cake, and the cream's a great idea, but it tastes like it's been made by four people rather than the one person. CHLOE: I'm not surprised with the comments that the judges give us. I saw it coming. I hope we've done enough, because I don't want to be in tomorrow's pressure test. So, cooking in teams, you had to create a dish in a relay-style challenge heroing honey and lemon. The winning team gets a chance of immunity, and the losing team goes into tomorrow's pressure test. Today's challenge was all about communication, clarity of an idea and cohesion, and one team delivered that in spades - and that was... ..the red team. Yes! (LAUGHS) ELENA: So good, guys. I'm so stoked to hear that the red team are going through to an immunity challenge, and I'm proud to be there with these guys, who helped me win this today. We loved that beautifully glazed duck. It was delicious. And on top of that, we got a nip of whiskey, or more, in that sauce. Congratulations, red team. You are cooking for immunity. (LAUGHS) So, it comes down to the blue and the yellow teams. A change in direction in a relay challenge can be a disaster, and both teams, you did that. However... ..yellow team, rather than being a disaster, yours was a triumph. Well done. Whoo-hoo-hoo! Well done. My goodness. The expression of lemon in that curd was absolutely spot on, and the honey in the roasted peaches with a pinch of thyme was wonderful. So, well done. Blue team, I'm sorry. It's a tough one, the relay, you know, it really is. And unfortunately, your dish just didn't hit the mark. Theresa, Anastasia, Chloe, Heather, tomorrow you're in a pressure test. One of you will be leaving the competition. Off you go. See you, guys. Thank you. Thanks. ANNOUNCER: Next time ` he's taken the culinary world by storm. And he's only 17 years old. From New York, Flynn McGarry! He's the same age as my daughter. He may be young, but his recipe... My beet Wellington. ..will astound them. That's going to be a lot harder than I thought. With their place in the competition on the line... We need to go, go, go.