ANNOUNCER: Previously on MasterChef Australia, a team relay had the contestants on the run. Go! Go! Go! But the blue team couldn't bring it together... Don't like it? No. ..sending them to elimination. Tonight, 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. (ALL GASP) It's gonna be a lot harder than I thought. With their place in the competition on the line... You need to go, go, go. ..Flynn's pressure test will push Anastasia... That might be a little too much. ..Heather, Theresa and Chloe... I'm not stopping today. ..to the extreme. Come on, guys. And... This is so hectic. ..it will lead to the most intense finish... I don't know where I am. ..ever. Get it in the oven! I'm in trouble. # 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. # Burning up # in my heart # like a flame, # like the brightest shooting star. Able 2016 I woke up today feeling really excited. It's my first pressure test. I can see both negatives and positives in a pressure test. If you get through one, then you just, like, learn so much. But obviously the negatives is that you could be going home. Today I'm going up against Heather, Theresa and Chloe. I think that it's gonna be really tough because they're all really, really good cooks. But I'm gonna prove that I deserve to be here. I'm taking my Grandma's photo. She's definitely a massive inspiration to me when it comes to all things cooking and food. So I'll keep her with me. THERESA: It's the first time I'm in elimination blacks since coming back into the competition. Mwah. And I can definitely feel the difference. I know that I'm in a better head space now that I'm back in the competition, so I want to prove to myself that I can cook. I'm so close to being in the top 10. I don't want to lose it now. It's definitely at that point now where there's really good people going home. And you need to fight and bring your all if you want to stay in this competition. Girls. And that's exactly what I want to do from the start today. Ready for this? Yeah. (CHEERING AND APPLAUSE) We've got such a great camaraderie, the four girls. We all want this just as much as each other. So I'm definitely upping my game. It's gonna be a real fight today. Wow. A day to hunker down, yeah? If you want to keep that dream alive, if you want to win this competition, then you need to use every skill you have. Today is a pressure test and one of you is going home. Most chefs that walk through those doors have worked long and hard to reach the pinnacle of where they are. Our guest today is no exception. He started cooking in kitchen aged 11 years old. Wow. He's spent time in the kitchens of some of the best chefs in the world. He's cooked in the White House, he's cooked for a who's who of Hollywood stars, and he has twice appeared in Time Magazine's list of the most influential teens in the world. He has been labelled a genius, prodigy, and his new restaurant in New York is one of the most highly anticipated openings of the last 12 months. But what makes our guest truly unique is he has achieved all this and he is only... ..17 years old. Please welcome, from New York, Flynn McGarry. (ALL CHEER) He is 17 years old. That is the same age as my daughter. Like, what an amazingly competent young man. Oh, my God. Flynn, welcome. That also tells me that being young, he's probably in with the times, so I'm anticipating that the dish is gonna be quite modern. And that really makes me nervous. Flynn, welcome to Australia. Thanks for having me. Why, at 11, did you find yourself in the kitchen rather than throwing a baseball? My parents weren't really the greatest cooks so I was like, "Oh, I could try this." And then just instantly became enamoured with it and from that point on, stayed in the kitchen. Most young kids who cook, they're making pikelets or pizzas. Your approach is very, very different, yes? Yeah, I got into cooking because of the kind of creativity in it, so I couldn't really just make mac and cheese and be satisfied with that. The only thing that I was interested in cooking was the kind of highest level cuisine. Theresa, what were you cooking when you were 17? Er, nothing really. Toast. And I burnt that. It's safe to say that what's under that cloche is a long, long, long way from that. It's a little different. Flynn, show them what you've got for them. Today you'll be cooking my... (GASPS) ..beet Wellington. Flynn reveals what looks to be a beef Wellington. But, oh! This ain't no beef Wellington. It's a beet Wellington. Ooh. (LAUGHS) It's a vegetarian version. How absolutely clever. But with that cleverness, there's going to be a lot of complexity. It's gonna be a lot harder than I thought. Wow, Flynn. That looks, er, incredible. I have to say, I've tasted this dish and it is deliciously mind-blowing. Get close, get close, get close. You need to. It's a fun one. Oh, wow. Wow! Oh, wow! Looks amazing. This dish you were preparing when you were on the cover of the New York Times. Is that correct? Yeah. A year ago or so, the beet Wellington was the big thing. Now it's evolved a little more and this is the more refined version of that dish. Talk us through it. This is a beet Wellington. Inside is a beetroot cooked in smoked beet juice with a mushroom duxelles around it and some beet grains and then puff pastry. These are creamed beet greens wrapped in a blanched beet green. This is a roulade made from smoked dates, shiitake mushrooms and those have been tossed in some miso. And then this is the sauce, which has kind of taken the traditional bordelaise but anywhere where you would add beef, you add beets instead. Chloe, you've got this massive grin on your face. Yeah, it makes me really happy. I could smell it before and it just looks beautiful. I'm really excited. I love beetroot. I use beetroot a lot. I can't wait to get started. Dig in. Come on. Wow. That beetroot has to be full of flavour... Yeah. Exactly. ..and not diluted by water. Just melts in your mouth. It's so soft and tender. It's incredible. I love beetroot. Mmm. There's a lot of finesse that goes into the little ball and especially the roulade. Rich flavours but having it to look like that perfect circle. And even that sauce. Look at that. It's just shiny and glistening and looks yum. The sauce, it kind of plays a trick with your mind because it tastes meaty. It's so delicious. Mm. For a vegetarian dish, it is actually hearty. The dish is really, really clever. Back into line. Thank you. How exciting. You have 2.5 hours to re-create Flynn McGarry's beet Wellington to keep yourself in the competition. You'll find the recipe and all the ingredients you need at your benches. So are you ready to go? Yes. Flynn, do you want to do the honours? I'd love to. Good luck, everybody. Your time starts now. Looking at the dish, it's deceptively simple. There are four elements on the plate, but then you get to the recipe. Oh! It's got 62 steps. This is gonna be such a difficult challenge. But I'm gonna use my time wisely. I don't want to waste my time reading the whole recipe. I want to just take it step by step. Go, ladies! I've just learnt that if I keep myself level-headed, that I cook a lot better. It's my first pressure test. The oven needs to be 260 degrees. When I've been watching pressure tests from the gantry in the past, I've really learnt just to stick to the recipe and be really precise, and that's what I'm gonna do. My plan is to double-check that I read everything. I want to go fast but I also want to make sure that I do everything precisely, and I don't want to miss any detail. I love cooking freestyle, but this dish, there are 62 steps that I have to follow. It's really daunting. Come on, Anastasia. (ALL CALL OUT ENCOURAGEMENT) I've had a quick flick through the recipe and there's a lot of pages there, so today, my strategy is going to be to read a step and do that process, because I don't want to get overwhelmed. Heather's looking focused. The first thing I need to do is start on that beet Wellington centre. I have to first smoke two kilos of beetroot, which I'll then juice and use that liquid to pressure cook the beetroot centre. Come on, Heather. You're doing really well. Keep it up. I get the smoking chips in the oven so they get nice and hot. While that's happening, I can start peeling the beetroots for the smoked stock. Heather, how are you? I'm good. I'm going, like, sync today, so... You've read the entire recipe? (LAUGHS) No. No? OK. Step by step. It's a lot of reading. That's fine. Step by step. We'll leave you with it. Thank you. Peeling alright, Heather? Yeah. Peeling quick as I can. It's not easy, is it? Your woodchips are almost done. You've got, like, 20 seconds on it. Once the smoking saucepan has been in the oven for about five minutes, we then need to light it all on fire... Good work, Chloe. ..and place the steamer basket with the beetroot into the saucepan over a low heat. Really nice work, Chloe. I really love smoking food. I'm a big fan of it. It introduces this really deep, bold flavour to any dish. BRETT: Smells wonderful. Smells good, Heather. Come on, girls, you've got this. Come on! Keep going! OK. Once the beets have been smoked for a few minutes, I get my smoked beetroot through the juicer. Catch your juice. Your juice is going everywhere. What's going on there, Theresa? Looks like a murder. Yeah, a little bit. Beetroot and murder scenes are my thing. HARRY: Theresa, come on, focus and take care of your ingredients. OK. I need to keep myself in check. I cannot afford to get flustered. So, the pressure cooker. Once I have the beetroot centre covered with the smoked beetroot juice, I put the lid on and I have to pressure cook it for 60 minutes. Good job, Theresa. GEORGE: Cooks, you've had 30 minutes. You've got two hours to go. Come on! Come on, guys. Let's go! Nice. Good work. Good job, Heather. Whoo! (MUTTERS UNDER BREATH) ..two separate containers. I look up and the other girls are so many steps ahead. Come on, Anastasia. And I haven't even smoked my beetroot yet. Am I really, really behind? Just... Ana, just motor. Read the recipe once. OK. I spent so much time reading the recipe, I have just fallen so far behind. Come on, Anastasia. Come on, Ana. Gotta move, girl. This dish has 62 steps to it and I'm really feeling the pressure. Come on, Ana! Come on, Ana! Faster. I really hope I can bring this cook under control because right now I'm feeling really flustered. Quicker, Ana, quicker. Anastasia hasn't even smoked her woodchips yet. I'm really worried for her. Quick, Ana, come on. Next step. Next step. Come on. If I slip too far behind, I really risk not getting a dish up at all. Move quick. Move quick. You've got to really move quick. Today we have 2.5 hours to replicate Flynn's beet Wellington. I'm behind. I must have been taking my time with these beetroots, but I just want everything to be precise. Quick, quick, quick. I need to get onto the next step to catch up. You can do this, Ana. Focus. Come on. I'm really concerned about Anastasia. She's being very precise. But in a pressure test, you need to work fast, and that's the key thing here. Come on, Ana! "Blow gently on chips to extinguish." Anastasia just keeps reading the recipe, just keeps going back to it. She's not trusting herself. You've just got to read it, do that action, move on. Hi. How are you going? I'm just trying to get these beetroots in here. Oh, yeah? Get the smoking. Anastasia, we're going to leave you 'cause you seem to be... I'll be straight up. We don't want to distract you. You're behind. Yep. You need to push on. I'm gonna push on. Good girl. Come on. Yep. I'm feeling a little stressed at this moment but I know that if I push myself, I can get it done. Fast, Ana. Come on. Doing really well, Heather. Thank you. It's time for me to start on my pastry. Tasting Flynn's dish, the pastry was beautiful. It was so light and flaky and buttery, and that's what I want to create today. Looks good, Heather. I'm so excited to be making puff pastry today. I'm carrying a photo of my grandma. It's just so ironic because Grandma always made pastries from scratch and she's been a massive inspiration to me growing up. The pastry looks good. I can see the butter is marbled through it. That looks unreal, Heather. Keep it up. Heather's working really, really well. She's probably at the front of the pack at the moment. Go, Heather! Whoo! KARMEN: Don't work it too much. You want lumps. How big? Like, a centimetre? To make the rough puff, I don't usually do it like this. I don't like putting my hands on the butter because it melts it. Work faster otherwise the butter starts melting. You don't want to turn it into shortcrust. OK. They're still a bit big, I think. Not sure about the size of the butter and whether it's right. So I'm a little concerned. Hey, Theresa. How's it going? I'm just not sure if the lumps are too big. I mean, butter's delicious but that might be a little too much. The critical part when you're making this is not overworking it, and the reason it's rough puff is the butter is all throughout the pastry rather than when you fold puff pastry, it's all layered. But you need those streaks of butter to puff it up. You don't want to end up with a sloppy pastry 'cause it won't rise properly, OK? Thank you, yep. So you need to push along. I have to get this pastry right and I won't stop until it is. Keep pushing, Theresa. Coming back into this competition, I do believe in myself. I really want to show the judges what I can do, so I've got to stay on my game. There is nothing else I want right now but to be in this competition. This is where I'm meant to be. GEORGE: Guys, 90 minutes to go. Come on. There is so much pressure down there today, and these three girls are really powering through. Come on, girls! Come on! Start. Come on, Ana. Keep picking up. OK. Anastasia, she's caught up so quickly. She was a fair bit behind before but she's a gun. Nice pace. Keep it up. It's so important that I get this done. I don't want to go home today. I've pushed myself really hard and I've nearly caught up with the other girls. Get it in the fridge, Ana. I'm rushing so much but I hope I don't make any mistakes. Good girl. Come on, you're really catching up, Ana. Keep it up. I've seen so many people break down in pressure tests before. I have to hold it together. I have to get this dish up. Whoo! Been working for more than an hour, feeling really good. Next thing I need to do is move onto my bordelaise sauce. The first thing I need to do is get some beetroots and onions ready for charring. That's gonna be infused into the water that I'm then gonna use for the base of my bordelaise sauce. I think I'm going well. I feel like I'm working a quickly as I can. But I'm also paying attention to, you know, some of those finer details. I need to get those charred beetroots and onions into a saucepan and boil that water, and that takes some time, so I need to get that going straightaway. Good job, Heather. To get that really charry flavour throughout the water, the beetroots and onions are gonna have to be pretty much black. Heather, get two guns. I get a second blowtorch to speed things up. Whoo! Go, Heather. I'm starting to feel like Lara Croft or something, blowtorching these beetroot. (LAUGHS) Nowhere else would you be doing this, seriously. (MAKES WHOOSHING SOUND) Got to be as quick as you can in these things. Beautiful colour, Theresa. Thanks. Browning these isn't going as quickly as I would have hoped. But it's almost there. I'm really pleased to see Theresa in a happy place in this kitchen. She's been cooking really well now that she's back in the competition. I'm hoping today she just stays in that calm place and stays in control. Ooh! Theresa! Sorry? KARMEN: Your other gun's on. Thank you. Come on, Theresa. Thanks. Once I've charred the beetroot and onions, I get them into a pot of boiling water and I have to reduce that for about 10 minutes. Good job, Theresa. The second step in making my bordelaise sauce, I get a pan with some butter, beetroot, carrot and shallots and caramelise them in the pan. "Soy and red wine." I add tomato paste before deglazing with the soy, red wine and honey. So far I've got everything correct but I really need to get further ahead. I then have to add the charred beetroot water which has been reducing for 10 minutes. "Strain the charred beetroots and onion, "reserving the charred beetroot water." The recipe says that I have to have at least 500ml of the charred beetroot water to add my 20 leaves of gelatine to. That's a lot of gelatine. Into your sauce? 20 leaves. Yeah. The gelatine's gonna thicken up the sauce and make it beautiful and glossy, just like Flynn's was. At this stage of the competition, it's not the whole dish that will send you home, but the details that you may have missed. I have to pay attention. GARY: Remember, you start as you mean to finish. You need to go, go, go. 75 minutes to go. Come on! (ALL SHOUT ENCOURAGEMENT) Come on, Ana! Don't read too far down. Just do one step. Come on, Chloe, move. I can't believe how fast time is flying by today. I'm making my beet bordelaise sauce but time is running out. I really need to get it finished. I'm motoring. I'm not stopping today. This is full on. I'm not paying attention to my bench and there's stuff everywhere but I just have to keep moving. Come on, work clean. I definitely feel under the pump. I go to strain my smoked beetroot water. Every drop is precious. But it starts to spill everywhere. I don't have time to stop. I need to keep going. I've never felt the pressure like I have today. Chloe has just strained her charred beetroot water for the bordelaise sauce but she hasn't been paying enough attention and a lot of it has spilled onto the bench. I hope she's got enough because she needs 500ml for the sauce. Chloe, I just wanted to ask a question. How much liquor have you got left for the bordelaise? Have you measured it out? Um, it should be...500ml. 500. So that's fine. Have you got enough? Yeah, I've got enough. You sure? Let's measure it out. Let's have a look. 'Cause I'm looking at a lot of spillages like that. If you mess it up, you're in big trouble, basically. What's that? 4...450. She doesn't have any liquid left over for her sauce. There's no room for error. Get it up to 500. Pretty crucial for that sauce. Don't mess it up. CHLOE: I can't believe I'm 50ml short of this charred beetroot water. This isn't looking good. I don't have enough of my smoked beetroot water for the sauce. She doesn't have any sauce left. ELENA: When Chloe realises that she doesn't have enough liquid for her sauce, it's always that moment of, is she going to be able to repeat that process with enough time up her sleeve to be able to pull all of this off? It's really tough to watch. I either need to make another charred beetroot water or just try and make a short cut. Either way, I'm in trouble. CHLOE: I've just realised that I only have 450ml of the beetroot water, and I need 500 for my beet bordelaise sauce. I'm in trouble. It's really important that I have the right amount for the bordelaise. I need to make sure I've got enough of that beetroot water for it. Take a moment, gather your thoughts. As I'm trying to figure out whether I have enough time to make a new charred beetroot water, there's another time call. You're running out of time! 60 minutes to go. Come on! (CHEERING) One hour. I don't know where time is going today, but I need to motor. I decide the only thing left to do now is to refresh the onion and charred beetroots with a bit more water, and I'm going to use that juice to make up the 500ml. I know it's not ideal, but I just don't have time to redo the charred beetroot water. I'm really pushing myself because I don't want to go home. There's no way I want to go home. MATT S: Chloe's really watered down her beet bordelaise sauce and I'm just hoping there's enough flavour in it, it thickens up in time. If not, that could really cost her. Smells amazing, Heather. Nice pace. Keep it up. HEATHER: I'm feeling so good about this cook today. My bordelaise sauce is reducing and my beetroot centre has been in the pressure cooker for an hour. It's time to start on my beet Wellington assembly. How long does the Wellington need to cook? 25 minutes. You need to get it in now. Right. The beet Wellington is the hero of this dish, so it has to be my next priority. You know why we're coming over, don't you? So we can have a stickybeak at your beetroot. Are you going to test it? Yeah. Yeah. Oh, yes! (CHEERING) Great stuff. Go, Heather! Whoo! I'm so excited that the beetroot's cooked. Now I need to get it cooled down before I can start the assembly. You really need to get your beet Wellington in NOW! Otherwise you will not have a dish to put up. The beet Wellington is the hero of the plate. Come on, guys! (CHEERING) THERESA: I still have my sides to do, but if I don't have a beet Wellington, I don't have a dish. So I jump ahead of my recipe and get I on to the beet Wellington. "Lay four blanched greens on... "Rough square." I get my beetroot leaves and I lay that out. I spread over my mushroom duxelles. The beetroot centre has cooled down enough, so now I can actually wrap it in the pastry. Go, go, go, go. Come on. Once I wrap it up in pastry, I have to bake it for 25 minutes. Once it's nice and golden, I'm going to cut out a perfect piece for plating. Come on, Theresa. Faster. I know! I'm a bit uncoordinated. CHLOE: It's really important for my pastry to be the right thickness. I know that Flynn's was quite thick, so I roll mine out to how thick his calls for. Come on, Chloe. Seal it up, put it in the oven. Yes, Matt. Make sure you seal it, seal it. Remember it's the steam inside that's going to make it delicious. Good girl. Come on. Motor! Come on, Ana! Motor! ANASTASIA: I've been lagging behind from the very beginning and now I'm really starting to feel the pressure. Come on, Ana. You're falling behind again. Come on. I'm trying to work through this recipe and I'm trying to be really accurate and precise. OK, so I finished all that. "Take off heat." That's fine. I'm going to do that. At the same time, there's just not much time left. I'm just going to do the pastry. I have no idea how. Anastasia, give me clarity. What have you got to do? OK, so I need to put the Wellington into the oven. I need to cook that. Do you have it wrapped yet? No, not yet. So, your number one priority is to lay out... I'd leave the pastry alone, I'd lay out your wrap and I'd actually get the leaves down, the duxelles down... OK, yeah. OK, go. But go, go. You can get there. I know it's a big mountain. It's a little step at a time. OK, thank you. Come on, Ana! Come on. I know that I need 25 minutes to cook the beet Wellington and I still need to do the smoked date roulade and the glazed green ball. MIMI: You don't have time to be perfect. Wrap it up. Wrap it up! I'm really overwhelmed with how much there is left to do. I'm definitely torn between following the recipe or following my intuition. Where is it? What do I do with...? I don't know what's better and what's going to give me a better result. All I know is that the time is ticking and I'm falling further and further behind. That beetroot Wellington needs to be in the oven. If it's not, you will not have a dish to serve. 30 minutes to go! (CHEERING) MATT S: Drop everything and get it in there! Get it in the oven! I'm feeling so much pressure. I have not had a cook like this ever in the MasterChef kitchen. The whole thing, like that? Ana, you don't have time. Just wrap it up. I know, but I need to read. I can't see what I'm doing. I've no idea what I'm doing. I feel I like I'm losing a bit of control here. Roll it, roll it! Ana, roll out your pastry. Come on. I start to feel so overwhelmed. I haven't even read the... Time is slipping away from my hands and I don't know if I can do this. Why are you reading the recipe? You just need to put it in the oven! Come on, Ana. The pressure from the past two hours has really built up inside of me now. Shall I brush it with an egg? Quickly! Quickly, quickly, quickly! Brush, brush, brush. I start to lose control of all the emotions. Come on, Anastasia! (ALL SHOUT ENCOURAGEMENT) I can't hold on anymore. I can't see an end to this. And I think that I'm not going to get through today. (TEARFULLY) I'm just so, like... I don't know where I am. ANASTASIA: Half an hour to go and I'm at a really, really low point. (CRIES) I don't know where I am. I know that I need 25 minutes to cook this beet Wellington, but I still have to do the smoked date roulade and also the glazed green balls. I'm feeling so overwhelmed. I don't know if I can do this. Look at me. Yep. Look at me. Get it together. Do you hear me? Right? You're not going to let this go, are you? No, I don't want to. So, stop crying. You don't need a recipe. Just use a bit of intuition now. OK. You know how you cook with that freestyle nature? Yeah. That needs to come into play. Come on, you can do it! You hear me? Yes, yes. Yes, George. Yes, George. Come on, let's go. (CHEERING) Bring it home! Go, Ana! Something comes over me and I find some kind of strength and I just put all my worries aside and I just think, "I can do this." Come on, Ana! Let's go! (CHEERING) From now on, I'm just going to cook with my instincts and ignore my recipe. OK, smoked...cherries. I just need to get the last two elements of the dish done. OK. The glazed green ball and the date roulade. Come on, Ana! Motor! I am. Good girl. I'm not going home today. Keep up that pace, Ana. You got this! Heather, have you got something in that pot smoking? Yeah, the dates needed to be in there for eight minutes. My date roulade is ready for assembly. The dates have been smoking for eight minutes, so they're ready to come out. Tasting Flynn's date roulade, it was so rich and smoky. The shiitake mushrooms and those smoky dates are a flavour bomb, so I've got to make sure that my date roulade is just as flavour-packed. I've smoked my dates and fried my shiitake mushrooms. Now I need to assemble the date roulade. Go, go, go, go, go. I'm loving this cook today. I'm feeling so happy in the kitchen and it definitely feels like Grandma's right with me on this one. I think this way. Wrap it up tight! THERESA: Whoa! Super-duper hot! This is so hectic, but I feel good. Just want to get it all done. Keep on pushing! 15 minutes to go! (CHEERING) Come on, Ana. I haven't even read, like... I don't even know what I'm doing. I'm going freestyle now and I'm finally feeling good. I start to make the date roulade, but I actually don't know how long I needed to smoke these dates for. But I just have to get on with it. I have to get this done. I'm really concerned about Anastasia. I've seen the others smoke their dates and they've done it for a lot longer than Anastasia. It's a pressure point of this dish because there's no meat in it. You really need that meatiness to come out through the smoke. I just hope she's made the right decision. The difference between staying and going - these last 10 minutes. Come on! Just finishing off my date roulade. This is really fiddly. Come on, Ana! Theresa, Have you started your cream...? No, I'm about to do it right now. Slice them finely, get some cream, make them taste good. Thank you very much. Alright, 30ml. I've got less than 10 minutes to go. There's one more dish component left to make and that's my glazed greens ball. How many do you need, Theresa? Just enough for that ball. The first thing I do is I blanch my beetroot leaves in boiling water. Then I reserve some for the wrapper and I chiffonade the smaller leaves to get that cooking off in the cream. Fine shred. Is that enough? I hope so. The recipe calls for a chiffonade, which is a technique where you slice the leaves into long, thin strips. Theresa, you don't have a lot of time. Yep. I'm a-coming. Everything has to be perfect, so I have to make sure that the glazed greens ball is nice and creamy. What's the chiffonade of greens? I'm unsure of what a chiffonade cut is. So I put the beet leaves in whole to cook with the cream. BRETT: Come on, Chloe. Move. I'm feeling pretty overwhelmed right now. It's my first time doing a lot of these elements, so I have no option but to go with my gut. That glazed green ball needs to be perfect if it needs to be wrapped, and my gut tells me that there's too much moisture and the ball won't hold its shape. So I decide to squeeze out quite a bit of the cream. The danger in doing that is that you're extracting all of the flavour and there might not be any left. I just really hope that was the right decision, that it doesn't cost me. MATT S: Come on, girls. Motor. As the last step, I've got to nappe the butter over the greens ball whilst it's searing in the saucepan. I want to make it nice and shiny. Good job, Heather. As always, I'm running behind the others. Keep up that pace, Ana! I don't have time to check what I'm doing is right. I just have to go with my intuition. I am so proud of myself. I've really pushed the stress aside and I'm flying through it now. Keep going, Ana! I'm going to keep fighting till the end. OK. I'm going to get every element on the plate, no matter what. I can do this. I know I can do this. You have got five minutes left! GARY: Come on! (CHEERING) Come on, Heather. Start getting stuff on the plate! Come on, Heather! Get it out. You don't have time. I only have five minutes left on my cook and I just don't have any more time. I've got to start plating. I reach in, I grab that beet Wellington. Looks good, Theresa! I look at it and it actually is perfect! Oh! Whoo! One thing about Flynn McGarry's dish was that beet Wellington was perfectly sliced on the plate. So I want to make sure that this main component looks good on my dish. Take your time. Yep, that's it. Yeah, looks good, Theresa! Beautiful! I'm actually so relieved. It looks crispy, it's well cooked. And to think that a 17-year-old came up with this recipe is just mind-blowing. This is why we call it a pressure test! Don't give up till the end! Three minutes to go! Come on! That looks sick! It looks good! Careful. Careful, Heather! I really wanted to have more time than this to plate up. Let's go, Heather! I still have to get the beet Wellington, the glazed green ball, the date roulade, the bordelaise sauce all on the plate and I am running out of time. I have to get this plate looking right. Nice, Heather. Good job, Heather! Two minutes to go! (CHEERING) Get it on the plate! Come on, move! Go, Anastasia! I've got less than two minutes to go and I take out the beet Wellington from the oven. That looks so good, Ana! I think it looks good! I can't actually believe it. After everything that I've been through today, I actually have this beet Wellington. I feel so, so happy. Well done, Ana. Whoo! Come on, Ana. Keep pushing, girl. Go, Anastasia! I know that the presentation isn't there, but if it tastes good, I think that I may have a chance. Final touches on those plates! One minute to go! Get it on the plate! CHLOE: I grab my date roulade and I cut it up. I put it on the plate and I'm really happy with how it looks. All I have to do now is put my beet bordelaise sauce into the copper pot. I'm not sure if the sauce is looking right, but there are so many elements on this dish, I haven't had a chance to taste everything. I just really hope I've done enough to keep me in this competition. Your sauce, Theresa! 10 seconds! Nine... HEATHER: I can hear, "10, nine..." And I look down at my plate. The pastry looks a little messy. That's not good enough. ..six, five... I cut the other slice and I'm like, "Quick! Get it on! ..two, one. And I'm done. That's it! Time is up. (APPLAUSE) You did it, Ana! ANASTASIA: I've given everything that I had today. I'm just really, really happy and proud of myself that I was able to finish. Aww. That was crazy. I know that the plating isn't right. If the flavours are right, at least, then I'm in with a chance. Cooking means everything to me. It's my passion, it's who I am, and I know that's what I'm meant to be doing with my life. One of us is going home today and I really hope that I've done enough to avoid elimination. I really hope that I have. Well, four good young cooks vying to stay in the competition. And, certainly, Flynn, that beetroot Wellington dish caused more than a few rumbles. I think they've done a pretty good job. Were you happy and impressed by how they went? Yeah, there was, like, 20 minutes where I think we all were a little worried if they were all gonna put something on the plate, but they definitely pulled it off in the end. GARY: Yeah. I think it was one of the closest pressure tests we've had so far in the competition. I mean, that was really down to the wire. Well, let's find out how they went. Let's get the first dish in. CHLOE: Go, Heather. ANASTASIA: Good luck, Heather. Thanks. This was one of the most intense pressurised situations I think I've ever been in. Hello. I'm pretty proud of my dish. I really hope that they enjoy the tastes and flavours I've re-created. I care a lot and I think that shows, so I'm hoping they can see that in the dish as well. Heather...happy with what you've done? I'm really happy. I had so much fun doing that. I pushed myself and I worked fast and, yeah, proved something to myself today, I think. Flynn, what do you reckon about the look of Heather's dish? It looks really good. The beet looks cooked perfectly. There's a good amount of mushrooms around it. Thank you. GEORGE: Well, Heather, we'll find out how it tastes. You can leave now. Awesome. Thank you so much. Thank you. Wow. Yeah. GEORGE: You can taste the smoke on the date, which just makes the dish, for me. Yeah. She really nailed the sauce, which is such a big part of the dish. The seasoning's right on it. It's got a really good depth of flavour and it's really delicious. GARY: Yeah. For me, it's not about the Wellington. My focus, my attention, is drawn to all the other elements - that sauce which is a wonderful kind of sweet balance. Love the smoke on the dates. And there's some crispness there, too, round the outside, where she pan-fried that cylinder of date and mushroom, which is just absolutely wonderful. You think that little ball of beet leaves is gonna be an afterthought. You know, and I think never again will I leave the beet leaves in the crisper drawer for later. That was such a big hit of richness in such a small ball. It is brilliant. CHLOE: I'm feeling so, so nervous. Would you like a spoon? Thank you, George. My biggest concern is my sauce. I think it might be a bit too thin. (SIGHS) How was that for you? (LAUGHS) Full-on. It's the sixth time you've been here, in black. Yeah, I know. It definitely is frustrating. Really frustrating. Yeah. It's funny, 'cause every time I don't trust my gut, it's kind of where I end up. That's the one thing I'm still learning, is actually to trust myself. Flynn, what do you reckon about the look of the dish? I think the dish looks great. The only thing that I notice right now is, uh, that maybe the sauce, it's just a little bit watery. But other than that, the roulade looks good and the Wellington looks great. Thank you. Chloe, time for us to taste. Thank you. Thank you so much. The highlight - presentation, number one. I mean, certainly, when Chloe put the plate down, you just go, "Bang, look at that!" You know, she's really done a great job in terms of reproducing your dish. Got all the elements that you want. Yeah. And I think the beet Wellington, the integrity of it, how it's been put together, looks absolutely smashing. But it seems she was a little too focused on the technique to actually really make sure everything tasted perfect. Like the sauce, where it's just a little bit watery. A lot of the stuff we're seeing here, on the plate, it just lacks a bit of detail. The creaminess of the beet ball is an example of that. Yours were really soft and cooked through and really creamy. Inside, it should be lovely and creamy, and it's still quite gardeny. It still tastes like it's come straight off the top of the beet. But overall, a kind of a good job, let down by a little flaw in seasoning. THERESA: Presenting a dish in this situation, I've been there before, and I know the disappointment you can feel when it's you that's going home. I've done the best that I can. I hope I've done enough. Theresa, first time back in black, after the inauspicious pressure test with Jason Atherton that sent you home. You've cooked brilliantly since you've come back. Thanks. What's the trigger to that? I think you really have to reflect and think, "Oh! "Tch! What a wasted opportunity!" And that wakes you up and then, when you get a second chance and then to be able to come back in, that's a gift in itself. So, it's kind of like coming back to life. Every day, I'm joyful. Every day, I'm so grateful to be here. Here or outside, Theresa, that's the best way to live your life. Every day is a bonus. Thanks, Theresa. Thank you. Thank you. I'm gonna put it out there - I reckon Theresa's dish looks the most complete of all of them. It just looks really precise. Pastry looks fantastic. I think she's done a great job. MATT: Look how thin... and the colour of that pastry. The little tight tub of the roulade and the beautiful placement of the leaves on the little beet-leaf ball. Great work. I think this is a beautiful-looking dish, and the closest we've seen to yours. Yeah. I love the pastry. Thin, it's golden and it's beautifully rolled out. And the little ball of beet leaves has got... ..not as good a flavour as Heather, but it's certainly creamier, certainly a lot better than Chloe's. There's no doubt that that pastry, where it's thin and crispy, is great. The mushroom flavour in the duxelles is very correct and bang, in terms of the flavour. Yeah, the entire idea behind this dish is just really layering flavour and getting a depth in there. No doubt about it - it's a valiant effort. Yeah. Did a great job. Incredible. Well, let's get the final dish in. ANASTASIA: Taking my dish up to the judges, my heart starts to pound really fast. I know that the presentation isn't there. But, hopefully, the flavours are. MATT: Anastasia, your first time in a pressure test. How different was the pressure? I don't think I knew what I was getting into. I just felt behind the whole time. But you didn't give up, did you? You...you pushed through. Yep. You got your Wellington in the oven. The last half an hour, I stopped reading the recipe, and I just had to do it by eye. Why are you so upset at the prospect of leaving? I want to give everything, all of myself, to food, and I don't want to leave. I just want to cook. Sound familiar, Flynn? Sounds very familiar. We're gonna taste now. Off you go. Thank you. GEORGE: There's no doubt about it. If it was a challenge based on purely looks, she'd be going home. But... It's not. ..it's not. So, shall we taste? Yeah. You know what's interesting is this plate of food is far from a disaster. Once you taste it, the pastry is so flaky, so delicious, so buttery. Tons of mushrooms. When I eat that Wellington, it makes me think of the beef equivalent. The Wellington itself was delicious. The beet was cooked right. There was the right amount of duxelles. I'd say my only issues with this is the greens are a little bit too salty and the dates aren't smoked enough. Yeah. GARY: The fact that you can't pick up the smoke, it is a problem because you don't, then, get that balance of the earthiness from the beet and the sweetness from the dates. So, there's definitely some problems. The question is are those few components enough to send her home? Or are those great components enough to keep her in? It's a really, really close call. Right, let's get them in and, um, reveal the result. What a magnificent dish. Flynn McGarry's beet Wellington. A pleasure to eat, but a technical and challenging dish to prepare. Flynn, how did they go? Everyone did a great job. Overall, really impressed at how all the dishes came out looking, tasting very similar to the original. For one of you, this will be the last time that you cook in the MasterChef kitchen. Today was all about replicating Flynn's dish. It was about not only the look. It was about the flavour, but also the spirit of that dish. And two of you did a brilliant job. Theresa, amazing-looking dish and great execution. Good job. and it looked great too. Oh, wow. Well done to the two of you. You are both safe. Oh, my God. Thank you. Thank you. MATT: So, it comes down to you, Chloe, and you, Anastasia. Chloe, your dish looked great, but there were problems. Your sauce was watery and thin and there was a distinct lack of creaminess inside that beet ball. Anastasia, to overcome that panicked plating, everything needed to be perfect. Your beet Wellington tasted great, you were generous with the duxelles and the pastry was excellent and flaky. But... ..the filling of your beet-leaf ball was too salty, and there wasn't enough smoke on the dates. And those two little errors... meant we couldn't overlook. And that's why, I'm sorry, Anastasia, you're going home. Yeah. GEORGE: (SIGHS) Anastasia, what can I say? I mean, you walked into this competition, in that top 50, and you blew our minds straight away. GARY: Welcome. Hi. MATT: Amazing. GARY: Absolutely love it. This is pure elegance. I feel like I'm sitting in a restaurant and I want to go in and say hello to the chef. (SINGS) # Laaaa... # Love it, love it, love it. More than the food and the cooking, it's the honesty. You're a person of your word. You know, you've got this incredible energy. And, you know, how exciting is it, your life ahead of you is something that you're gonna want to do, it's something that you love?! And this has just been a little switch for you to go, "Hey, you know what? I can cook." Yeah. I'm actually...I'm excited. Yeah. It's hard, it's sad. But, like, I'm really, really excited. Well, we can't wait to see the next chapter of Anastasia. We're gonna miss you. But, unfortunately, right now, it's time to say goodbye. Yep. Bye, Theresa. Mmm. MasterChef has been life-changing, from day one. It has really opened up that door for me to help pursue that food dream. Good luck. (APPLAUSE) I can't wait to be able to be a chef and really connect people and inspire people about organic, sustainable produce. Bye! I'm just gonna devote myself to food. That's my...my passion. My...my future. ANNOUNCER: Tomorrow night... Go! ..it's a test of speed and skill, as Matt, Trent, Elena and Karmen... The boys are slowing down! ..crack... Aargh! ..scoop... Don't let the pressure get to you! ..and spin... I'm going for it, brother. ..in the chase for immunity. The first to cross the finish line... I've never spun sugar before. ..will cook off against a top chef... Awesome. ..for a guaranteed place in the top 10. I want that pin. That is great. And make no mistake... Absolutely love them both. ..it will be tight. We've got a big problem. Able 2016