* ANNOUNCER: Previously on MasterChef Australia - four of the competition's top cooks... Come on, guys! ..fought for survival. That might be a little too much. But for Anastasia... (SOBS) I don't know where I am. ..the pressure was overwhelming. Time to say goodbye. Yep. MasterChef has been life-changing. (CHEERING, APPLAUSE) Bye, guys. Tonight... Go! ..it's a test of speed and skill as Matt, Trent, Elena and Karmen... The boys are slowing down. ..crack... Arrgh! ..scoop... Don't let the pressure get to you! ..and spin... I'm going for it, brother! ..in the chase for immunity. The first across 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. # 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 MATT: I know how it feels to win an immunity pin, and it becomes invaluable. But to win it at this stage of the competition, that would guarantee me a spot in the top 10. I am so excited to be in my first immunity test. It's so close to the top 10. There's a little bit of extra pressure on us today. (GARY CHUCKLES) (CHEERING AND APPLAUSE) Oh, high expectations, we have, don't we, as they come running in with smiles on their faces? It's gonna be a good day. It's gonna be a huge day. And if you really want... ..one of these little babies, you're gonna need to bring it - bring your best. It's huge. It's priceless today. I'm ready for it. So, how do we decide who gets that chance to fight for the pin? Very simple - win first round, you get a chance to cook against the chef for a pin. Beat the chef, win the pin. Simple. Ready to see what round one is? ALL: Yes. Let's go. (CHEERING, APPLAUSE) Yay! KARMEN: I see the benches and I see the cloches. I know exactly what this is. Any guess what round one might be? Skills. Skills test. Uh, you're kind of right, it's a skills test. (LAUGHTER) But it's not like any skills test. It's a fast and furious triathlon of skills tests. Three stations, three tasks. Last time we did this challenge, it was savoury. This time, it's all about dessert skills. (LAUGHTER) Matt, Trent and myself all stare straight at Karmen, because she's the dessert queen out of the four of us and, uh... ..we might not be in the best position here! So, the first challenge will be... ..separating 12 perfect egg yolks. Then we want... ..five perfect rochers of ice-cream. (ONLOOKERS EXCLAIM) Yeah? One spoon... (WHISTLES) ..bang. Not a quenelle, with two spoons. ONE spoon. A rocher. Boom, boom, boom. If you thought that was a challenge, now you're going to have to spin sugar to a 30cm-high conical shape. The first person to do it wins. (LAUGHTER) Definitely the hardest task today is the spun sugar. Spinning sugar is the technique they use to decorate a croquembouche. That's the level of technique we're talking about. We're in croquembouche territory now. It's like the croquembouche without the croquembouche. (LAUGHTER) MATT: I've never, ever, ever spun sugar before in my life. Yeah, this is a tough one to get my head around. This is gonna be... (SIGHS) ..interesting. Right. This is how it's gonna work. Once you've completed a task, raise your hand. If it's completed to our satisfaction, you can move on to the next task. If not, you redo it, again and again. Remember, in this race, there's no silver or bronze. It's all about going for gold, so you need to go. I'm just gonna give it everything that I've got. Working against the clock but going for perfection, that's probably gonna be quite a challenge. Are you ready? On your marks. Get set. Go! (CHEERING AND APPLAUSE) Come on, Karmen! (CONTESTANTS SHOUT ENCOURAGEMENT) MATT: Separating eggs is something I feel pretty comfortable with, but racing to a finish line - whole other ball game. Elena, that one's broken. I'll need another one. ELENA: Literally the second egg in and I've already broken a yolk. But you know what? That doesn't matter. This bench is all about speed, so I crack on. I just need 12 good ones. Go, Matty! Use all of them! Well done. Well done, Karmen. KARMEN: After damaging two or three, I think I'm really speeding up now and I'm halfway there. MIMI: Karmen is definitely in the lead. She's powering through. And Trent and Matt are neck and neck. MATT PRESTON: Six for Trent! Six for Matty! Come on, Matty. Come on. Catch him. Catch him. Don't let the pressure get to you. Come on. Come on, Trent! Oop! Six for Matty! Arrgh! HEATHER: Everyone's racing for a chance at the immunity pin. It's absolute mayhem down there. Keep going! Gentle! Gentle! Come on, Elena. The boys are slowing down. They're going clumsy. KARMEN: 11. I've got 11 yolks done, so I just need to concentrate and not break this last one. One, two, three, four, five, six, seven, eight, nine, ten, eleven, twelve. And clean. Go! I'm the first one up to the rocher bench. A rocher is like a quenelle but only using one spoon. It's really fiddly and we need to get five perfect ones. My strategy is to be patient. I'm gonna take my time, because I know how hard this is. MATT: I've got one to go. When you're under this sort of time pressure, simple things become extremely difficult. Two, four, six, eight, ten, twelve. Go! Nine for Elena! Elena looks like the pressure's gotten to her and she's falling behind. I think she's in the last spot. Come on, Trent! Go! Go! Moving on to the second round, I'm in last position right now. If I've got any chance of catching up, I need to get these rochers right the first time. No mistakes. Slow and steady is the name of the game on this bench. Yeah! Good. You really want a nice, warm spoon to get a perfect rocher, otherwise all these little daggy, scraggy bits on the end, it doesn't look perfect and shiny and glossy. MIMI: Oh, Trent! HARRY: Beautiful, Elena! Pick it up! It's pretty clear there's two very different strategies going on down there. Karmen and Elena are taking their time and making sure their rochers are perfect, whereas Trent and Matt are just smashing through loads of them. They're definitely going for quantity over quality. That's... That's no good. TRENT: Definitely not taking my time today. I'm really rushing it. Just hard to control yourself when you really want it so bad. KARMEN: I've got five rochers up, but one is no good. I put the ugly one aside. I just need one more. I take my time to get this one perfect so I won't have to do another one. Two, three, four... ..five. Well done. (CHEERING AND APPLAUSE) I'm at the last bench and I'm in first position. I've got to use my time wisely. To make spun sugar, I have to first make a caramel. We need a lot of spun sugar, 30 centimetres high, so I'm doing two batches. Come on, Elena! ELENA: Karmen's on the last bench. I'm on the right path with slow and steady here. MATT: They all look a bit dodgy, but I'm hoping that they take me through to the next round. Gary! That's the first and the best one. Arrgh! I've got one good one. I'm pretty much back to square one. * * * MATT: Gary! GARY: That's the first and the best one. I've got one good one. Karmen has already got to the last bench. I just need to get my act together, concentrate and get these rochers right. Gentle, gentle! Go, Matty! BRETT: Come on, Trent! Push, now! One... Come on. That's no good. They're all a bit ropey. TRENT: Gary doesn't think much of my rochers. He thinks most of them are wrong. I need to slow down a little bit with these and just get five perfect little rochers. Come on! You want this! One, two... That's no good. ELENA: I've been taking it slowly and I think I've finally got five perfect rochers. Gary? Go. (CHEERING AND APPLAUSE) I'm finally at the last station and I'm still in a chance. I want that pin. At the third station, we need to spin sugar to a height of 30 centimetres. Elena, don't have too much water, 'cause then it'll have to evaporate. Good work, guys. Come on. And I am so close to that immunity pin, I'm not giving up. I'm going to spin this sugar like I've never spun before. KARMEN: I've got my caramel mixture still on the stove. I have to wait for it to be perfect. I'm worried because Elena has started and I want to maintain my lead. CHLOE: Come on, Matt! Go, Trent! MIMI: The boys have learnt their lesson. I think they've changed tack and it looks to be working. Their rochers are looking much better. One, two, three... ..four, five. Go. I'm at the third station and I can...I can taste it, you know. I've definitely got an opportunity here and I might just be able to pull this off. Come on, guys! Keep pushing! I'm honed in on this caramel and I'm just making sure that I get it to the perfect point. I want to get enough caramelisation on there, get it off at the right time and then start to spin it. BRETT: Come on, Trent! Finish! Go on, a good one. Roll it. Yes! Yes. Put it down. Go. Come on, go. Yeah, to be last up to the next bench, yeah, I'm gonna really have to push to catch up. MIMI: All four of them are up to the sugar spinning stage. It's a really difficult technique. You've got to take your caramel to just the right stage so it's nice and stringy with heaps of strands. But if you take it that step too far, then it's just gonna seize up. KARMEN: I feel like I'm doing nothing at the moment. It's just waiting for your sugar to reach the right temperature. Now all of the other contestants, they're at their spun sugar and there's nothing I can do except stand there and wait for the sugar. Patience. Patience. I know the adrenaline is up, but it's just patience. ELENA: Waiting for that caramel to caramelise and get some colour, there's sort of a little bit of anxiety building to whose caramel is going to brown the fastest and who's gonna be first spinning that sugar. It's like the Zen project, this one. I've never spun sugar before, but I've made a lot of caramel, and caramel, it's a fine line between being over- and underdone. And if it's either of those, that's gonna affect the consistency of the caramel, and that is seriously important. Karmen has got colour on her caramel. (CHEERING AND APPLAUSE) There you are. You're away, Karmen. KARMEN: Just needs to cool down so it becomes a little bit thicker before I can start spinning. BRETT: Go, Karmen! (CHEERING AND APPLAUSE) I need to flick these liquid strands of sugar between two racks so when it sets it becomes spun sugar. HEATHER: Wow. Nice work, Karmen. It looks awesome. I'm on the home run. It's so close. TRENT: I'm not sure if I've taken the caramel far enough, but I just need to go for it. MIMI: Trent's starting to spin his sugar. I just don't think he's taken his caramel far enough. It's just not working. GEORGE: This is what we're looking for, yeah? 30 centimetres. Yeah? I think it's gone too far. I feel like I've gone too far, but I have to try. KARMEN: I get on to my second batch of caramel. Hopefully I can get enough out of it. MATT: The other guys have started spinning, but I'm gonna wait until I think the caramel's at the perfect point. It looks like it's at the right point... ..now! Now it's just time to hammer and tong and just keep dipping it in and flick this sugar for my life. HEATHER: Come on, Matt! Keep pushing! Come on, Elena! I'm looking across and I think I might be in the lead here. I just keep digging in and I'm just hurling this sugar back and forth, back and forth, back and forth. Whoo! (CHUCKLES) Go for it, Matt! Yes! I'm going for it, brother! Go, Matty! HEATHER: Go, Matty! Game face! Let's go! Look at all that spun sugar! (LAUGHS) It's miraculous! Keep going. I don't think you've got enough yet. You reckon? You reckon you've got enough? I don't know. Whoo! Whoo! (LAUGHS) (CHEERING AND APPLAUSE) GARY: Done. Done. Well done. Well done, Matt. Great catch-up. It's all over, guys! (LAUGHS TRIUMPHANTLY) Yes! I get to go through to round two, cook off against another chef, possibly walk away with an immunity pin. Good job, guys! Pfff! I'm...I'm just going through the roof at the moment. KARMEN: Well done, Matty! Normally I would be so disappointed in myself, but today I had too much fun seeing Matt's reaction. Um, I think that was worth it. MATT PRESTON: So, Matt, you've made it to round two. Win that pin and you are certainly in the top 10. But to get it, you're gonna have to be at the top of your game. Standing between you and that pin is a chef who learnt from the best. Literally - from Mark Best. He then went on to cook at Mr Wong's in Sydney and has ended up combining his French traditional training with his Malaysian heritage, cooking modern Chinese... ..at Lee Ho Fook. Please welcome Victor Leung! (CHEERING, APPLAUSE) Oh, man. I know this guy's got serious game. I'm gonna have to produce something phenomenal in order to walk away with a pin today, because this guy is a pretty serious competitor. Victor, welcome. It's fantastic to have you here. You are a brave, brave man. You're cooking against someone who's already beaten a two-hat chef to win a pin. Awesome. Awesome. You... (LAUGHS) (LAUGHTER) Matt's already beaten a two-hat chef. This guy, is...you know, he's got credentials. I am nervous. Just from the three of us, nothing but a dish that would sit comfortably on your menu at Lee Ho Fook is gonna stand up today. Can you put together a dish like that? I hope so. So, yeah, we'll see how we go. Matt, because you're our amateur, you get 75 minutes to cook us a dish. You'll also have Shannon as a mentor in the kitchen. Victor, you get 60 minutes to cook a dish. As our professional, you don't get to see the ingredients that you're cooking with until your time starts. So you're really under the pump. OK. Matt, George and I won't see who's cooked what dish, because it's a blind tasting. So, off to the storeroom, and we'll see you in a little while. Good luck. Thank you. (CHEERING, APPLAUSE) MATT PRESTON: Right. Ready to see what you'll be cooking with? Having been in this position before, it does give me a slight advantage. I'm just praying that it's ingredients I'm familiar with. So, Matt, your choice is between... (GRUNTS) ..ingredients A to M. (ONLOOKERS EXCLAIM) And ingredients N to Z. Absolutely amazing, eh? Your brain's got to be whizzing, because on this table, it is absolutely jam-packed with some beautiful stuff - everything from duck, cheese, chicken, bananas, coriander. You've got some crabs. GEORGE: Crayfish over here, mussels. I mean, it's the bench to be at, you know? And one of my favourites - licorice. Mmm. But over here, look what we've got. We've got nuts, oranges, olives. We've got plums, we've got pears, we've got passionfruit, we've got prosciutto. we've got pipis, and zucchini just to finish off those letters. What you've got to remember is once you've picked the table of ingredients you want to cook from, that's all you have to cook from. There's no pantry, there's no garden - this is the pantry. MATT: Normally when you get to choose a pantry, there is a bit more of a solid theme to it. This is just half of the letters of the alphabet. This is a tough decision. I can't help but look at that kingfish on that A-M pantry. Got a dish in mind that I'm happy with. Alright. Know what you're gonna pick? Yep. A-M. Right, Matt, good luck. Shannon, the kitchen is all yours. Go for it, Matt. Good luck, Matt. Go for it. Good luck, Matt. Thank you. (CHEERING, APPLAUSE) And your 75 minutes starts now. MATT: The clock starts and I head over to the pantry. The first thing I do is grab that kingfish, get it back onto my bench. CHLOE: Come on, Matty! MIMI: Come on, Matt! Come on, Matt. Come on. The dish I'm thinking of making is a crispy-skin kingfish with a blue swimmer crab broth. I've got some decent flavour combinations that are coming to mind with this A-M pantry. I start grabbing carrots, celery, leeks, chilli, ginger, garlic - all of those combinations that I can use to make, basically, a little bisque out of the blue swimmers. I might get cracking. (CHEERING AND APPLAUSE) Come on, Matt. I want to get straight onto the kingfish to make sure that I give myself every opportunity to produce perfect fillets. I want to take my time with this kingfish. So, you know, I'm gently travelling down the back of it and just, as I'm going, lifting and just feathering with the tip of the knife to make sure that I cleanly remove that fillet. SHANNON: What are you thinking? Um, I'm thinking, like, crispy-skin kingfish and, like, pound that crab up and make almost, like, a little bisque. Yeah, good. I've removed the whole side of the fillet and then I portion that up into three beautiful equal fillets. MIMI: Matt's going through his kingfish like butter. Go, Matty. His fillets are so clean, it's ridiculous. He's got his game face on. He wants this pin today. I move on to the blue swimmer crabs. I separate the legs from the bodies. Bodies for the broth, and I'll use the legs later on to add to the finished dish. OK. Push, push. Yep. I feel like I used the first 15 minutes wisely. I've got a dish in mind that I'm happy with. Now it's all about just moving forward and staying on track. I am nervous. My cooking style is a new-style Chinese cuisine. I'm running through the classic ingredients and flavour combinations in Asian cooking - you know, ginger, spring onion, rice wine, maybe some oyster sauce or soy sauce. And I don't know if any of these will be even in the pantry. So I'm just... You know, my mind is going 101 miles an hour. OK, Victor, come with me. You're gonna have to be on it today. Victor, Matt had a choice of choosing a pantry with ingredients that was named A to M... ..or N to Z. He chose A to M. Ooh. Oh, bugger. There's no soy sauce. There's no oyster sauce. There's no sesame oil. I'm feeling this list of combinations in my head just starting to, you know, shrink. So, at this stage, I'm scrambling. Your reward points can be a passport to travel, but when you try to use them, you may find they don't all go the distance. For example, the same number of membership rewards points from American Express that will get you to a ball game in LA... ..may only gets you part way with other cards. Just part of the altogether more rewarding service we deliver daily. American Express. * Victor, your 60 minutes... ..starts now. (CHEERING, APPLAUSE) So, Matt's chosen ingredients between the letters A-M. There's no soy sauce. There's no oyster sauce. There's no sesame oil. So I'm scrambling for ideas. I look just to see if I can find any familiar ingredients that would work together. And then I see crayfish, so I just automatically grab that. I see Armagnac. I think, "OK, vanilla and crayfish "is a classic combination - grab that." Ginger, green chilli, coriander, kind of basically running through my staples in my head going, "Great, at least there's something on this list "that's gonna, you know, work." Hurry. Hurry. Hurry. So, crayfish to me, it feels eventful. When I was a kid, I only used to eat crayfish on Chinese New Year or someone's birthday. My initial thinking is to make the dish quite rich and decadent. I want to showcase, kind of, Oriental decadence. The sauce and the crayfish - that's my dish. Simplicity is a sign of perfection. A chef told me that a long time ago. To cook the crayfish, I start it in the pan, heat it up really hot. I kind of wanted the crayfish to be roasted in, like, a brown butter. I need to kind of create some flavour for the sauce. So, um, we'll just see how we go with that. HEATHER: Victor's just put his crayfish in the oven and there's still 40 minutes to go. I'm so worried. That crayfish can't be dry and overcooked. Come on, Matt! Today I'm making a crispy-skin kingfish with a blue swimmer crab broth. How long are you allowing for that stock? I was gonna put it in there for about...half an hour. I remember that broth that you got me to taste last time. Spot-on. Last time I was in an immunity cook, one of my main elements was a prawn head broth, and it won me an immunity pin. What a wonderful, wonderful, wonderful broth. GEORGE: It's delicious. It's hot, it's complex, it's sour. It's all the things you need. Today I'm cooking a blue swimmer crab broth, and the aim is to make that broth just as good if not better than the one that got me the pin. I'm making the broth in a pressure cooker, you know, to pack as much flavour into that as possible in a short amount of time. I want to use aromatics that I'm familiar with - so, garlic, ginger, coriander root. I want to get the bodies of the crab into a separate pan on a high heat and start roasting off those shells. It'd be pretty amazing to be able to go from here, take that immunity pin and guarantee myself a spot in the top 10. I'd definitely surpass my expectations, that's for sure. And then I get this massive kingfish head, split that down the middle and add that to the broth. It's gonna need a little bit of time in there if it's gonna be anywhere near as good as the last one. Come on, get the tempo going! There is only 30 minutes to go! 30 minutes? VICTOR: I need to get my flavour base ready for the sauce. I start slicing my ginger, chopping my garlic, slicing my green chillies. I'm using the same pan to make the sauce so I can capture some of the shellfish essence that's at the bottom of the pan to make the sauce a little bit richer. So, the sauce is working out in my head as something that's obviously gonna be rich. You know, the strength of garlic, how aromatic ginger is, and then I've got Armagnac in there as, like, a slight vanilla flavour. Taste good? It's getting there. At the moment, the sauce, I think, is unbalanced. I want this to work. I need soy sauce or oyster sauce to create, like, a salty-sweet flavour profile. I know I can't get them because Matt's chosen ingredients from A-M and I immediately think I can use fish sauce and mirin for replacements for them. I'm not convinced. I do need something else, but what? I have to go back to the pantry and just look for inspiration. Hey, Victor, are you a little bit indecisive or what? I am very indecisive. You've definitely got him rattled, Matt. Hmm. MATT: In order to perfectly execute this dish today, I need to get some good accompaniments with it - some pickled mushrooms, some fresh daikon, make a little herb oil just to brighten everything up. To make the pickling liquid for my mushrooms, I use mirin, lime juice and fish sauce, and then soak the oysters in that. ELENA: Happy with that, Matt? Oh, that's really nice. Yeah. Excellent. VICTOR: I want to put up the best sauce that I can make today with the ingredients I have, and I'm worried it's just not gonna be enough. I'm looking at the pantry just looking for inspiration. Ah, yes! I've got the key now. I know the missing component. Guess what? I need coconut. I grew up eating, like, a white curry crab. So I'm thinking crab and crayfish are very similar. I'm gonna do coconut sauce. It is exactly the flavour profile I'm looking for. I'm so glad I found this coconut cream. HEATHER: Is that garlic, Victor? No, it's ginger. So, I'm just keeping it nice and fresh with ginger, green chilli. I kind of like the different flavour of green chilli to... ..as opposed to red chilli. It's almost more, like, herbaceous. Victor's definitely showing restraint. But I'm not sure if he's doing the right thing. I'm still feeling the pressure. The reputation, name of the restaurant - basically, everything. (LAUGHS) So, no...no stress (!) Victor, Matt, 15 minutes to go! Come on! Hurry! Go, guys! Go, Matt! MATT: I'm running out of time. I've got so much to do. There's a lot of things that are half done and the pressure cooker has just clocked off, so it's time to let out that pressure so I can get stuck into that broth. Now I just need to blitz it all together and extract as much flavour as possible. CHLOE: Come on, Matt! I blitz it up for about 20 or 30 seconds and I've got it to the consistency that I'm after. I need to pass it through to get that really nice silkiness, then I'll reduce it as much as possible. I'm straining the broth through the muslin into a pot... ..and I don't realise, but I've got that muslin seriously close to a burner. CHLOE: Matty, it's on fire. SHANNON: Matt, Matt, Matt, stop, stop, stop. (MATT BLOWS) No, no, stop, stop. (WOMAN SHRIEKS) Matt, Matt! OK, OK. # It feels good # In my heart, in my soul when you're here right beside me # I don't ever want this day to end # Yeah # My love # There's a song in my soul when you are around me # You make it easier to sing # No-one can stop me when I taste the feeling. # * SHANNON: Matt, Matt, Matt, stop, stop, stop. WOMAN: Oh, my God! No, no, stop, stop. Matt! Matt! (WOMAN SHRIEKS) OK, OK, OK. (GROANS) OK. That's alright. Go to the sink. Go to the sink. Go to the sink. OK. Put that in. Oh, man! It's OK. It's OK. I'm running out of time and I've just set fire to the kitchen. I've just got to scrap it... ..deep breath, go again. You've got plenty more. It's OK. It's OK. You've got more there. You've got plenty more, mate. It's all good. I should definitely have enough left over. This time, I'm not taking any chances. I've got my fresh sieve, fresh muslin - fresh start. Hey, mate, are you alright? I heard you had a bit of a... Yeah, yeah. It's all good, mate. Are you sure? Do you need a hand? Oh, that's alright. Thanks, mate. (CHEERING) It happens to all of us. To have someone like Victor come over and just go, "Man, it's all good. We've all been there. "Don't worry about it," that's some serious sportsmanship. But at the same time I'm thinking, "Have you got nothing else to do?" (LAUGHS) VICTOR: I'm very happy with the dish at this stage. I've got the crayfish in the warm oven so it can kind of just rest. I only have the sauce and the crayfish. That's my dish. Victor, do you think the judges will think you've done enough in that one hour? Yeah. Yeah? Are you sure? I think so. I hope they're lenient. Look at the plate and say, "Is there an hour's worth of professionalism in here?" I am so nervous and have been so indecisive that I'm thinking maybe it's not enough. I hope I've got enough. I hope I've got enough. Victor, that was Shannon's subtle hint of saying, "Maybe you should do something more." Ooh. Tricky. I'm thinking maybe I should go in a fresher kind of direction. OK, something fresh. Let's go shopping for something fresh. The immunity pin will be won or lost in the next 10 minutes! Come on! Fresh, fresh, fresh. Something fresh. I need to add something fresh. Citrus, dragonfruit. Citrus, dragonfruit. Citrus... Cauliflower. Ah. I see cauliflower and mushrooms and I think, "I like, you know, an earthy kind of ingredients. Add that in." I've got the crayfish, a variety of mushrooms and cauliflower - great combination. Are you leaving the cauliflower raw, Victor? I am, yeah. I already have coconut in my sauce. I can make this cauliflower look like coconut, to make the judges smile. And you have enough crunch on the dish? (HESITATES) Yeah. Now, with all this doubt, I'm thinking, "You know what? "I'm just going to stick to the things that I know work "and just go with it." I seriously need to focus. I have to put my broth aside to reduce and get on to my kingfish. With kingfish, it's really easy to overcook it, so I just want to make sure that I just sort of undercook it, 'cause it's gonna keep cooking once I finish. Ultimately I need to cook that kingfish perfectly, because as soon as you go past that point, it becomes grainy and it's just really not pleasant to eat. SHANNON: OK, this is it! There is five minutes to go! Make it count! Come on, five minutes! Come on, Victor! OK, let's go. So, to me, the perfectly cooked crayfish, it's just slightly past opaque, everything's just turned milky white. I don't want to overcook it and it be stringy. I love eating crayfish, so I'd be disappointed if I couldn't pull this off. This is such an amazingly interesting cook to watch. You've got Victor, who is walking through the meadows, and then you've got on the other side Matt, and he's got all these ingredients on his bench, he's layering complexity and flavours, fire and all. It's like...it's such an opposite way of cooking. MATT: I'm really happy with where my kingfish is at, so I take it out of the pan and let it rest. Looking at what I've got going on in front of me, I decide that I want to put some texture onto the plate. I've got some beautiful enoki mushrooms, just to put them into a pot of oil and crisp them right up. I think this is a great idea to add some texture to the dish. THERESA: Come on, Matt! Come on! You started fast, you've got to finish fast! Hurry! Come on! Two minutes! CHLOE: Come on, Victor! VICTOR: I'm under pressure now. 'Cause I don't know how to plate this dish. So we'll see how we go. (ALL CHUCKLE) MIMI: Come on, Victor. MATT: My broth has finished reducing. Now I need to taste it and make sure that the balance is absolutely spot-on. It's definitely getting there. It's just not quite there yet. I hit it with a bit of the Kaffir lime, a little bit more fish sauce, a bit more saltiness. It's basically time to plate up, so I have to use it. I just hope it's enough to get me a pin. I'm excited to see this come together, actually. I hope I get there. BRETT: It's coming together, Matt. Hurry. Come on, Matt! Come on, Matt! To plate this dish, I begin by painting a stripe of the herb oil across the base of the plate... Oh, look at you! (LAUGHS) Ohh! ..and then scattering some of the pickled mushrooms. And then I grab my kingfish fillet and then I see some of the beautiful meat from that blue swimmer crab claw, so I decide to put that on as well. VICTOR: Everything on the plate has to have a purpose. I'm plating the dish in a wreath. So, at the bottom is the mushrooms. I've got piles of the cauliflower that looks like coconut. Hopefully I've done enough. I'm tasting the sauce. Adding Armagnac gives it quite a distinctive vanilla kind of back tone. I'm really, really happy with the outcome of this sauce. This is it, guys! Ten! Nine! ALL: Eight! Seven! Six! Five! Four! Three! Two! One! (CHEERING AND APPLAUSE) Step away! How'd you go, brother? Yeah, not bad. Not bad. I'm really happy when I'm looking down at my dish. Win or lose, up against an opponent like this, I'm seriously proud of that. VICTOR: So, Matt's worked really hard, you know. I got to taste the sauce and it does taste like, you know, a delicious blue swimmer crab bisque. Super simple. At this stage, I'm really worried. You know, my dish might be too simple. I just hope the judges love it. * I think two brilliant pantries today, just absolutely loaded full of ingredients. And to be honest, I don't think it really mattered which one Matt picked. I think Victor Leung, brilliant chef, he's gonna be hard to beat, but if anybody's gonna do it, Matt can. Most importantly, if he wins the pin today, he guarantees himself a spot in the top 10. And he came in with his game face on. He wanted this bad. Oh, didn't he? Really. Let's see how they've both gone. Let's get the first dish in. WAITER: Roasted crayfish with Asian mushrooms and a coconut and Armagnac sauce. Beautiful. Hey, that looks good. Looks very pretty. I like that. Very fresh. I like that a lot. It looks beautiful. It really does. That smells great. Have a smell of that. Ooh, yeah. I'm really excited about this dish. I think that looks absolutely smashing. I think Gary likes it, George. I do like it. I think we all like it. I mean, really, what's to fault? Let's be quite honest. Yeah. But also, it's not just a thing... Like, you know, that combination of coconut and cauliflower - it's such a brilliant combination, especially with the cray, but that's absolutely lovely. And I'm sitting there going, "You know, does it need more salt? "Does it need more acid?" And you know what? It's really, really delicious. And that sauce... (INHALES SHARPLY) Oooh! It's got that European sensibility. And I love the fact the Armagnac gets mentioned in the description, which is a little clue towards that. Yeah, absolutely. And that crayfish! That is just cooked beautifully. Yeah. It's been handled so wonderfully. There's lots of delicate flavours in there. I could go back to that restaurant again and again for that dish. But isn't it lovely that the ingredients haven't been too mucked about with? Mmm. I think I'm cray-cray for this cray-cray dish. Right, let's score, boys. Right, shall we get the next dish in? Yeah. WAITER: Crispy-skin kingfish with a blue swimmer crab broth. It looks good too, doesn't it? Yeah. Mmm. The balance, the plating up, pretty. What are those little things on the side there? It's crab, isn't it? I'm not sure that needs to be there. But, you know, it's only half the dish until we see with the sauce, George. Oh, it looks good. Mmm. Great colour. Beautiful, doesn't it? Yeah, really good. Really good. Love how that... Love the colour of that soup. Ooh. (CHORTLES) That is good. That is great. Really good. Just another dish that I really like. And, um... ..if this tasting room today was a restaurant, you'd be pretty pleased, 'cause the cooking of everything is perfect. The kingfish - cooked perfectly. Crispy, crunchy elements. The soup is delicious. You know, there's some similarities, because there's some Asian flavours in this soup. It really is beautiful. I mean, it's beautifully made. I mean, you can taste the crustacean, the crab shell in there. It's very light. The colour just pops on the plate. It's just sublime. Both of these dishes show great skill, great subtlety and complexity. Come on, let's...let's, uh... let's be realistic. What's there to really pick at? I actually prefer the cauliflower, the mushrooms and the curry leaves on the first dish. I love them both. I absolutely love them both. (GROANS) Um...we've got a big problem. Yeah, we do, don't we? * I'm really hopeful that I have done enough to win today. To get at immunity pin at this stage would guarantee me a spot in the top 10, and that's where I want to be. We are smiling, because it has been an absolutely fantastic day. It was a brilliant tasting. I don't think we've ever sat in that room and had such big smiles on our faces. So, regardless of the scores, we just want to say to you both, Matt and Victor, thank you so much - two brilliant dishes. So, in saying that, who cooked which dish? Matt, what did you cook? I cooked the kingfish with the blue swimmer crab broth. Brilliant. And, Victor, that meant you cooked...? Yeah, I did the roasted crayfish with Asian mushrooms and Armagnac and coconut sauce. Beautiful. Matt... ..what I loved was the clarity and the colour of that beautiful crustacean broth. Absolutely gorgeous, and that's why I gave your dish a nine out of ten. Matt, I loved the addition of those pickled mushrooms. Again, you know, it just goes to show how much you've grown in this competition. And that dish was... ..a nine out of ten. Matt, I also scored your dish nine out of ten. Beautiful work. That means you score a massive total of 27 out of 30. Good work. Thanks, mate. I'm really worried. I'm thinking, "I haven't done enough." Victor, how are you feeling? Yeah, nervous. As the whole day, nervous. (LAUGHTER) (CHUCKLES) We told you at the beginning of the day that you'd need to put up a dish that would sit proudly on your menu at Lee Ho Fook. I really loved the way that you used the accompaniments on that dish. The mushrooms, that cauliflower - fantastic. Victor, presentation was beautiful. Beautiful. Victor, I also loved that sauce. It was a complex and clever combination of mushroom, coconut and most of all, that Armagnac, which was used beautifully. Gee, we loved it, but the question is, was it enough, Victor? Gentlemen, shall we? Yep. (ALL EXCLAIM) Well done. Pffff! That's good, man. How are you going to compete with three 10s? Like, seriously? Whoo! Nice. Dude, you slayed it, though, man. 30 points out of 30. That was absolutely as close to perfection as we could get. Very happy. We absolutely loved it. Fantastic. Matt... ..it was very, very close. It really was. It was, I think, as close as it's ever been in that tasting room. And that doesn't happen that often. So it tells us you are absolutely on the right track. So, regardless of whether or not you have that pin or not... ..beware! (ALL CHUCKLE) So, just before you go, Victor, are you surprised, honestly, by the standard of the food that Matt put up? Matt...Matt was... you know, he was killing it. Everything that he was doing, I was just like, "Yeah, he's really..." I can tell he was really pushing it. Intelligent but ambitious. He was cooking his heart out, you know. He was on fire at one stage. (LAUGHTER) Like, literally. Was he literally on fire? Yeah, he was literally on fire at one stage. Very funny. Victor, you are welcome back anytime you want. Thank you so much indeed. Thanks so much. (CHEERING AND APPLAUSE) Oh, Matt's...yeah, he's an extraordinary, you know, competitor. He's a fantastic talent. Thanks for a delicious dish. Pleasure. Take care, buddy. Matt, if you're ever looking for work, come join team Lee Ho Fook! Thanks, team. Thanks for all your support. ANNOUNCER: Next time, take your seats for the MasterChef Gourmet Cinema challenge. Roll tape! As their guests view the most extraordinary dishes in MasterChef history... GEORGE: Let's go! ..this year's contenders will be trying to measure up. BRETT: Hustle! You've got to hurry up. It's got to look MasterChef! They'll have to cook three courses of gourmet finger food. Quick, quick, quick! Come on! And they'll work furiously to win. Keep up that rage! It's their ticket to the top 10. GARY: It's really tasty. Love it. It's great. But a simple miscalculation... HARRY: Have we got more beef than this? TRENT: You're joking. ..could add up... Oh, my God! ..to elimination. Have you got a plan B? I really dropped the ball on this. Forensic psychology takes us beyond the darklands into the criminal mind. It unravels the inner workings of offenders to help us understand crime, the consequences and its prevention.