ANNOUNCER: Previously on MasterChef Australia - in the elimination challenge... I'm waiting for it to cool! ..Karmen lost her race against the clock... At the end of the cook, you seemed quite emotional. ..and it was time to farewell a MasterChef favourite. So many people have helped me get to where I am. I couldn't be more grateful. Tonight, one of the greatest chefs in the universe is back. Heston Blumenthal! (CHEERING, SHRIEKING) Don't freak out. Don't freak out. It's the biggest week in MasterChef history... You are going to be opening a MasterChef pop-up restaurant every...single...day. ..starting with the Star. The biggest revolving restaurant in the world. With Heston's galaxy-inspired theme... Black Hole. A Trip Around the Sun. Big Bang. ..there'll be no stopping. You've got one minute. Up there now! As the wheel keeps spinning, they'll have just two minutes to deliver... You're gonna miss the pod! Oh, my God! It's here! ..before it's too late. This plate has given us an energy. And one team will create something so spectacular... Whoa! ..it'll be out of this world. And then there was earth! The grand prize for the winner of the country's biggest cooking competition - a monthly column in Australia's leading premium food magazine, Delicious, $250,000 to kick-start their food dream, and the title of Australia's next MasterChef. # 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. Captions by Ericsson Access Services. Captions were made possible with funding from NZ On Air. Able 2016 THERESA: (LAUGHS) We're like eager beavers! HARRY: It's the start of a new week and I can't even believe that I've got this far. Top 10. This is real cool. We're walking up to the roof of this car park and behind us is the Melbourne Star. I've no idea what we're doing today. Run! Come on! Hutzah! Hutzah! Hutzah! (LAUGHS) But it's top 10. It's going to be full-on. Welcome to top 10, huh? This week, can I tell you, we're going to be making history. (NERVOUS LAUGHTER) For the next four days, you are going to be opening a MasterChef pop-up restaurant every single day. (ALL EXCLAIM) What? And they're not just any old restaurants. If you look behind you, you'll see the Melbourne Star. And tonight, for one night only, the Star is going to become the world's biggest revolving restaurant. And guess what? You're cooking for it! (ALL LAUGH) This is a huge challenge - four pop-up restaurants, four different locations, four different menus. And if that wasn't enough, the guests that you'll be cooking for have flown in from all over Australia to eat your food. This is an epic week. But we're not going to send you into the woods alone. Oh! We've brought a very special guest a very long way to help you. Our guest is an explorer of the outer limits of eating. (LAUGHTER) He's a pioneer who has changed the way we look at food. (ALL EXCLAIM, LAUGH) He's a culinary magician whose repertoire includes the ice-cream pork pie, edible wallpaper, snail porridge. Please welcome, from the Fat Duck... (ALL SHRIEK) ..and Dinner by Heston - Heston Blumenthal! (ALL SCREAM) Like, are you crazy? It's Heston Week! ELISE: I told ya! I can see Heston and I'm just beside myself. There's a little voice in my head telling me, 'Don't freak out. Don't freak out.' Hey, how are you doing? G'day, Heston. How are you? How's it going? Hi! How are you?! (IN A GIGGLY VOICE) I'm fine! How are you doing? How's it going? Hey, how are you doing? How are you going, mate? Good, thanks. Ah! Ah! Welcome back! Nice to see you. (LAUGHS EVILLY) I even brought a spare pair of glasses. Oh! Ooh! Heston, it's fantastic to have you. Every year you come, every year you up the pressure on our contestants. What have you got in store this time? Um, well, I actually wanted to do something that I've been thinking a lot about in the last year. And about what's up there. What's beyond the stars? If you look up there at all the stars in the sky, at one point, the big bang happened, produced... basically, molecules and atoms. And some of those molecules and atoms reacted to form organisms. So, over millions of years, some of those organisms formed communities. So we have this incredible connection with stars up there. And we took inspiration from the stars. And that's what I want you guys to do in this pop-up restaurant behind you - the Star, the biggest revolving restaurant in the world. BRETT: It's going to be a tough gig today. With Heston's speech and the spheres and the stars and big bang theories and all this sort of stuff, how are we going to get that on a plate? Stars, planets, things going around the sun. I mean, how good is that? I mean, having inspiration to create food? It needs to be super. It needs to be beautiful. It needs to be a shining star. It's got to taste delicious. How's today going to work? For starters, it's a team challenge. Five teams of two. Let's get you sorted. Reach in, grab a disc. No looking. Well, you've got a red one. Second red one. And you're together. Start getting in your pairs. MATT: Today I'm on the yellow team. It's myself and Theresa. Theresa's cooking extremely well at the moment. She's good with sweets and I'm cooking well with savoury at the moment. So whatever we have to cook today, I think we're going to go in with a strong team. Each team must prepare two courses for five pods. You have two hours to plan, prep and cook your dishes. But here's where it gets tricky. Once it starts, the Star does not stop. BRETT: Jeez! This means as it rotates, you have to get your dishes into each little pod before the door shuts and it moves on. (ALL LAUGH) Arrgh! Then there's just two minutes before the next team's pod arrives. If you miss your pod, your opportunity is gone. So imagine how that's going to affect the challenge. Yeah? Yes. Timing is crucial today, because the wheel literally will not stop. So this is going to be a tough one. And here's another very important thing about this week - there is only one elimination. If you are in the least impressive team today, you will go into that elimination and you will not cook again this week. TRENT: To miss out on Heston Week would be huge. I think there's so much opportunity to learn, cooking for Heston. To be on the losing team today and miss the rest of the week, yeah, it'd be pretty tragic. I'll be running the service. George, Matt and Heston will be tasting your dishes. Heston, want to kick them off? Alright, guys. Are you ready? ALL: Yep. Your two hours starts now! Go! (GARY LAUGHS) Good luck, guys. Good luck! They'll need it. What I'm thinking is something like Anna's Mess. Yeah. So, we have the sphere... Mm-hm. I was in the Anna Polyviou pressure test a couple of weeks ago and we made Anna's Mess, which is that big chocolate dome and it all gets smashed onto the plate. (SHRIEKING) (LAUGHS HEARTILY) What I'm thinking is that I'm gonna make this and turn it into the Big Bang. So, when this drops onto the plate, it's just going to smash out everywhere and it's going to look like the big bang. I'm so excited about this idea. I'm so keen for this. So how's it going to be? Are you going to do a half-dome? Or a whole dome? Cos remember, you're thinking you're putting 20 together. I think it's a really good idea. And it definitely hits the brief. But we don't have a lot of time to prepare 20 domes. I'm not confident. There's 20 mains to do and 20 desserts. That's a lot. I feel like if it's not the whole thing, though, it's not the sort of idea of planets colliding and stuff like that, you know? Can't you do the half-dome and then fill it with stuff? Cos that would be really easy for prep as well. Today you only have two hours to prep, so I think the key is being smart with the dish. Yeah. So, I think that's good. We've just got to keep moving, cos I don't want to waste too much time. So just a half-dome. Fill it with... Coulis. Coulis on the bottom. Harry and I have decided on our dessert, but we haven't even talked about our main dish. And time's ticking and we really need to start. The only thing I can kind of really think of is to do a round piece of eye fillet. So I grab it, I run back to my bench. I can come up with the rest of the dish and the concept later. Have you got any ideas off the bat? You could do something like... ..I don't know, imagine the surface of Mars. Yeah. So, rather than smooth and shiny, we make something that's kind of cratered and interesting and maybe covered in a little dust or...you know, something like that. I'd like to see if any of these guys do something that really connects their food to the environment. To that experience. Yeah. THERESA: Today I'm making a sweet dish - the Black Hole. I'm using black rice and it's going to have that nice black galaxy look to it. The first thing I do is get that cooking off on the stove. I want to have layers of discovery in my dish - so, to have the rice on the top, with surprise elements hidden underneath. Heston encapsulates the word 'fun'. He's an adventurous, creative, inspirational chef. So I want to take a risk today. Um...sodium alginate. I want to make these little sodium alginate spheres of liquid to sit on top of the black hole. I could be foolish wanting to try it, but there is no better day than today. (GARY AND HESTON LAUGH) Those spheres are the hero of the dish, so I want to get it right. So... Today, our savoury dish is going to be inspired by a trip around the sun. Nice, Matt! Really? Nice! Love it! We have a roasted chicken breast with a pumpkin puree, some little potato scallops, a little chorizo oil. And the way that we want to plate it is to have the pumpkin puree in the centre as the sun and then the chicken breast and potato scallops on top. Then I'll use the chorizo oil to circulate everything like sun flares so it will look like a trip around the sun. We've really got a lot on our shoulders today. The judges have expressed that people have come from far and wide to be here. And if we miss that pod, there's no second chances. There is a lot of concerns - timing, cooking things correctly, consistency. It's going to be a tough challenge. We haven't decided on our dessert yet. We're getting started on the main while we talk about ideas for our dessert. The main dish that we're doing today is called Daytime/Nighttime. It's a crispy-skin duck breast on a braised bed of cabbage and fennel with some carrot puree around. I'm so happy that I'm even here for Heston Week. So I definitely want to impress with the food. Trent's got to get six ducks butchered and he's got to get the breasts off, he's got to get the bones ready for the sauce, so I need to help Trent with the carrot puree. And I think that's going to give me some time to think through and brainstorm what that dessert will be. TRENT: I think the biggest challenge with this main is to make sure that you have all that duck breast cooked perfectly. It's really hard to cook that amount of duck breast in one go, so that's going to be the hardest thing today. How are we going? Yeah, good. I don't think I've ever filleted a bigger fish. And you're doing a good job. ELENA: Having Heston around, I'm really going to have to turn up the creative notch quite a few levels. We want there to be an instant connection with our dishes. What's the two dishes that you're doing? So, we want to do kingfish. We're going to have an oyster emulsion. And the scallops as well. So, what's the theme? It's Heston Week. You want to impress Heston as much as the customers. I'm thinking about growing up, scuba diving and snorkelling. There is a whole other world down there. MIMI: We're going to call it Sea Stars. Kind of like looking down from the solar system into the ocean. So it's the other... the underwater universe. Brilliant! I love that! It's great! Dessert? OK. It's a Shooting Star. So, we're going to have a yuzu syrup cake, a salted caramel... Brilliant. A trail. Vapour trail. Trail. With a black sesame crunch. Don't tell me any more. I love it. It's great. So, I love that. And see how excited I was? I was excited! 'Oh, a shooting star!' I love it. Alright? So starting with our main underneath the water, and then moving all the way to the top into the sky for our dessert. I'm really happy with my concept. I think that sort of encapsulates it really nicely. Right. You've had 30 minutes down already. Yeah? ALL: Yes, Gary. 30 minutes down. 30?! We're already half an hour down. It feels like we've done nothing. There's a bit of mucking around when it comes to breaking down these chickens. I want to get the breasts off and then take enough of the carcass to put into my sauce. It's an absolutely monster week and it's something that I want to be a part of. I've got so much left to do and I'm starting to worry whether I'm going to get this chicken breast up in time. BRETT: It's going to be a tough gig today. We've got to cook for 20 diners. Heston's huge. He certainly isn't my sort of style, you know. I'm more of a gastropub guy. I like food to sing for the ingredient that it is, you know? Whereas Heston takes it to that conceptual level. It's going to be very difficult. Right. Green team, what are you doing? I'm doing the main today. Right. What is it? It's a crater of the moon, basically. Crater of the moon! Yeah. Scallops and leeks with a cauliflower puree on the base. We're going to dot some prawn oil over that so it looks like craters on the moon. And how's that going to do that with the oil? Uh... Cos when I think of the moon, I mean, you know, what's going to convince me that it's the surface of the moon? Gary can't see my concept. I'm out of my element and he's not happy. (INHALES SHARPLY) I think I'm in big trouble. You might only drive short distances to work each day. You might park securely at work. You may not drive your car to work at all. At Youi, we tailor your insurance premium to how you use or don't use your car. It could save you lots. Call: BRETT: Today, in teams of two, we've got to cook two courses for 20 diners. The restaurant is the beautiful Melbourne Star. We're cooking for Heston. His concepts are out there. And the food has to be inspired by stars, orbs, spheres. And Gary's questioning my concept. What's going to convince me that it's the surface of the moon? I reckon you need to brainstorm this moon thing. I know I've got the flavours today. They're nice and bold and comforting. Everyone's gonna love them, you know? I've got a clear vision in my mind how it's all going to look. I just need to make sure I have time at the end to plate it up to match the picture in my head. Our sweet dish is a tempered chocolate dome with a raspberry coulis at the bottom and a chocolate mousse. But the most important part of my dish is this chocolate dome. I need to make sure it's nice and thin, because when the diners get it, I want them to be able to crack through it. So I need to do this tempered chocolate right and I've got to do it quickly. BRETT: How are you going, Elise? Are you under control, girl? Yeah. Today's all about preparation and timing, so Brett and I have decided to work together on getting the main ready for the first service. But I'm starting off the tempered chocolate domes first and then help Brett out. Um, dessert? Yep. Just don't touch me, alright? (CHUCKLES) Oh, sorry! I just did! That was... Oh, my God! Right. So, what's dessert? Um, so, I'm doing Choc Stars. A sphere, a raspberry curd on the bottom, with a chocolate soil... I love it. I reckon that's a cracking idea. With tempering chocolate, it's all about the temperature. I'm just trying to drop the temperature of my chocolate. I'm having a lot of trouble getting this temperature down. The kitchen's so hot. It needs to be, um, 32 before coating the moulds. I need to get this right. While Trent's doing the duck, I've been helping with the carrot puree. What about a dessert? Yeah. So, I'm just thinking about that financier sponge I did. Oh, yeah. That'd be... But do it chocolate. Yep. Definitely. I've come up with a clear idea of my dessert. Our dessert is called A Nighttime Comet. It's a financier sponge with a blackberry and shiraz glaze and a mascarpone vanilla bean maple cream. We're trying to impress Heston, so I'm thinking about the theme, and to me it's about night-time and all things dark and mysterious. So I'm thinking I'll maybe do a chocolate sponge instead of the normal plain vanilla sponge. TRENT: Watch that butter there. I just don't know how far you want to take it, that's all. So, I'm going to be adding some cocoa in there. Just making sure the measurements are right. I need more balls! My lime juice for my orbs are ready. I need to get them into the silicone moulds so I can get them in the blast freezer. What's the dessert? Uh, we're going to do a Black Hole with a black rice coconut pudding with a lime and ginger cream. Yeah. And then, of all times, it's a Heston Week, I'm going to make my orb. Today's the day. I'm going to do the spheres. Sodium alginate, yeah? So how are the spheres gonna go on the plate? On top of the black hole? Yeah. I love that! Yeah. See? It's pretty special having Heston here all week, right? So we're talking about upping the ante - not only impressing these customers, but you want Heston to turn around and go, 'Wow, Theresa, Matt. 'That was amazing. Amazing.' Absolutely. You know what I mean? Yep. Thank you. Yeah, Gary loves the idea of the black hole, especially with the theme with Heston today. So now I'm thinking, 'Well, black rice is cooking, spheres are there.' Now I'm thinking I've got to make it more exciting. Heston loves surprises and he loves things that are not so common in the normal kitchen, so... I decide to add a bit of mint leaf in every orb so that there's a bit of a surprise. The orb's the hero of the dish and I'm just praying that it's going to work. I finally finish breaking down these chickens, so I can start the sauce. I begin by taking the wings and some of the carcass, chop them up, and then I'll roast that off in the oven. I've still got to make the chorizo oil, get those potatoes in the oven, start making the pumpkin puree. I've got so much to do, so I need to move fast. HARRY: So, right now, I'm working on our Big Bang, kind of like a take on Anna's Mess. So, they've got these little semicircle domes and everybody gets one, and it's going to look like a sort of torn-up old planet. And then they pick it up and they drop it onto the plate and it smashes, and there's lava and there's rocks and all that sort of interesting stuff. So it's going to be really... There's a lot of theatre in the dish and it's going to be really tasty as well. CHLOE: What are you working on now? Um, just getting the chocolate to temper. Have you got your coulis on? Yeah, coulis is on the go. Good job. Awesome. I really need to make sure I get this chocolate tempered properly, otherwise when the diners pick up their little planet and drop it onto the plate, it's not going to shatter. My chocolate's down to 32. Yep. Perfect. Definitely a temper. Awesome. Just make sure you work real fast. If I don't work quick enough, it's just all going to just set in the bowl and it's all going to go hard. So I get it into the moulds, make sure there's a nice thin layer around the mould. You've got to just cover it, make sure it's real thin. I know, I know, I know, I know. Get that into the freezer to set. CHLOE: I've figured out what elements I want to incorporate in my dish. I've decided I'm going to be making an eye fillet with a cauliflower puree, charred leeks and a brown butter glaze. But I really think we need to figure out the theme of our main and how it ties in with the story. I really like our flavours. I think it's going to look beautiful. I like the concept of the dish. Yeah, I just... It's just the story that's throwing me. Floating In Space. So, like, you've got all the debris. You've got, um... Yeah. You've got, like, an old planet, which will be the steak, it'll be nice and caramelised. And you've got, like, the leeks, which I'm going to fry off. We're going to have the beetroot rounds. We can have the peas just scattered. What do you reckon? Yeah. That sounds good. Yeah, I like that idea. OK. As soon as Harry suggests calling it Floating Through Space, I feel relieved. He's kind of just put it all into the one sentence for me. So, it's really nice that Harry and I are both on board and working really well as a team. GARY: The wheels of time are turning. You have one hour to go. Come on, teams, let's go. Come on, Trent. Push it. Come on, come on, come on! 32. We've got to get these moulds done. ELISE: My chocolate is finally down to the right temperature and I can put it into the moulds. I've got to work really quickly with this tempered chocolate. I need to pour all this chocolate into the moulds and make sure that I coat the whole mould. Then I need to tip all the chocolate out before it sets. That should make a nice thin dome. How long have we got? BRETT: Come on, Elise. You've got an hour. We've got to move. Arrgh! The chocolate is just way too thick and it's setting in the moulds and I can't tip the chocolate out. Oh! BRETT: What's all this? I have chocolate everywhere. Come on, man. How are you going? Have you stuffed it, or...? What's the go? I'm going to have to re-temper. I need to start again. Arrgh! So, today we have two hours to prep both meals and serve 20 people. Half the time has already gone past and my tempered chocolate is just setting way too quickly and it's too thick. It's just not working. I need to start again. I just want to do another whole batch. BRETT: Come on, Elise. How are you going? Yeah, I'm just trying to melt this chocolate down. Do you want me to stop? If you can just work on getting everything ready. But you're going to have to jump on with me at some stage, yeah? Yeah, I should be good. Sure? Yeah. Poor Brett. He needs help on first course. So I need to finish tempering this chocolate quickly. Guys, listen up. I'm getting worried that time is running out. Start picking up the pace. 50 minutes before we need to go. Yeah? ALL: Yes, Gary. Come on! ELENA: So far, Mimi has been helping me with the main dish, which is seared scallops, pan-fried kingfish and an oyster emulsion. I'm feeling quite OK with the main, so Mimi can get started on the dessert now. Blue team, are you just starting your dessert now? Yeah. 50 minutes to go? Are you going to finish? Yeah. Come on! I'm happy with the main dish, but Heston's here. I need to push the concept. We need to be creative with this. So I decide that I'm going to add some grapes into my dish in a variety of ways. I want to do a pickled grape, some peeled grapes, and then a grape vinaigrette. To trial these flavour combinations today, it's crazy, but now's the time to risk something that I haven't done before. And I hope that it impresses Heston. TRENT: You under control, Heather? Yep. Have you got some in yet? Nuh. Just about to. Just folding it in now. Yep. This is the financier sponge. I just want to get them on ASAP. As I'm folding the elements together in the bowl, I'm noticing it's quite thick and it just doesn't look, um... it doesn't look light and fluffy. How does your mix look normally? Does it look as stiff as that? No. The problem with cocoa is it sucks all the moisture, which has a drying effect. I think it's going to be a little bit dry. But I don't know. I've never made that recipe. OK. You've just got to be... If you're not sure, it normally means it's not right. OK. I'm going to have to fix it. (SIGHS) Oh, man. So I decide to add more liquid, because the cocoa is sucking the moisture out of the egg whites and the butter. I need to burn some more butter, I need to whip some more egg whites and I need to get this folded in. I really want to make sure that it's perfect. I don't want to put up something that's not good. If the sponge isn't the right texture and the judges don't like it, it could mean that we're bottom two, we miss out on the rest of Heston Week and go into elimination, so...I hope it works. You have 30 minutes to go! Yeah? ALL: Yes, Gary. Come on. Keep pushing! CHLOE: There's a big emphasis on the story and the theme of today and tying the dish in with that. And I definitely think it's in line with Heston and his style of cooking. It's pretty crazy that we have Heston in the kitchen. It hasn't really sunk in yet, but it's really exciting. So, red team, done? BOTH: Yes. So, who's going to tell me what they're doing? So, for the main, we're doing these rounds of eye fillet beef with smoked vegies. Yep. And for dessert, we're doing the Big Bang, essentially. So it's gonna be something a little bit like Anna's Mess and we're going to have a semicircle dome and it's going to look like a planet. And the punters pick it up, smash it onto the plate and it's gonna be this beautiful red curd going all over. So, obviously, the second course with the dessert, cylindrical, big bang - love the idea. What's the relevance of a fillet of beef and smoked vegetables? So, it's going to be like floating in space. So, you've got this beautiful steak in the centre and it's going to be like a planet. And then around it you've got, like, little meteorites of leek there for, you know, some more planets floating around. What plate are you gonna serve it on? This...round ones. Yeah. I reckon you've got to be careful it's not just, like, a big chunk of beef in the middle. There's, like, lots of things all over. So, if you can create some volume, some interest, then I buy your idea. Yeah, right. Floating through space. I like that. But if it's all... ..you know, like that... Yeah, yeah. I'm not gonna... I don't buy the idea. Yep. I get you. I just see steak on a plate. I know that Heston has this crazy capacity to turn something ordinary into something extraordinary, so, yeah, I've got to push myself. I don't know if we can use it or not, but I found black rind goat's cheese. I can dehydrate olives and microplane that on top. Sort of roughness that you get in space. Meteorites. Rocks. Yeah. Yeah, exactly. For our main today, the dish is A Trip Around the Sun. A roasted chicken breast is the hero of this dish. I've got my potato scallops in the oven. I've got the chorizo oil cooking away. I've blitzed the pumpkin puree. Are you getting ready for service? Not yet. But I haven't started cooking my chicken breasts yet. I'm getting worried about your timing. I'm getting worried about your timing. You need to crack on. With about 20 minutes to go, I want to start cooking the chicken now to get that skin on, get them in the oven. I've definitely got a couple of concerns whether or not the chicken will be ready for service. I'm absolutely motoring here with this chicken. If you miss a pod, it's game over. You need to wipe down and you need everything ready to go so you can push out your service, yeah? Yes, Gary. Yeah. Come on, hurry, hurry! Get it out, get it out, get it out. That's it. Get it in the oven. Yeah? Start thinking like a chef, cos you will not finish. Get it in the oven. Right. Listen up, teams! You have 15 minutes to go. My advice is this - that is still time to make good decisions. Move it! Come on! Gary. Ooh! How's it going? Timing, timing, timing. You know what? I love the ideas. Some absolutely brilliant ideas. The red team were doing chocolate as their dessert. And the theme is the big bang. They're doing a sphere of chocolate that they want you to grab from the centre of the table and drop it into a plate. How fun is that? That's cool. That's cool. That's really... Yeah, it's cool. So, really, really good idea. If we go to the yellow team... Yeah. ..we've got the idea of a black hole. They've got this little mould, black sticky rice on top so you don't know what's underneath it. God, I tell you what... Brilliant idea. ..these ideas sound really cool. Yeah. The problem is if you hear the idea, you just set up an expectation... I know, I know! ..of what you think it's gonna be. But you know what? I'm loving that they're thinking outside of the box on this one. Matt was doing A Trip Around the Sun. This is to match the Black Hole as a dessert. The big struggle for him - they're like Tyrannosaurus rex chicken breasts, so they're massive. He's only now just sealing them with, what, 15 minutes to go before main serve, so we're in real trouble on that team. The green team, the idea from Brett with the main course is to do a crater - so, to create almost like a bowl using a puree and then putting bits and pieces in that. I'm not convinced about it. If there isn't a connection... You've got to connect the idea with the dish. Yeah. Well, you know what? You get the easy job. You're gonna cruise around in a little pod and I'm just going to try to squeeze these guys to get their main course and dessert ready in time. See you, Gaz. Good luck, guys! See you, Gaz. BRETT: So, the dish I'm making today is Craters on the Moon. So, you've got a beautiful cauliflower puree that's nice and white like the moon. We've got seared prawns and scallops. We've got some crunchy bacon on top and crater dots of prawn oil. We'll just bring that all together. I'm just about to whiz the cauliflower puree and we'll season that up. But I still have so, so much to do. So, when you're done with this chocolate... Yep, I've just got to do the mousse. Then you're all mine? Yep. Because we need to start cooking stuff. (CHEERING) How lucky are we? The first of four pop-ups inspired by Heston for MasterChef. I know that some of you have come a long way. I hope our contestants do us proud, do you proud. But above all, thank you so much for coming, for being involved and for seeing this man here - Heston. (CHEERING) Well, congratulations for getting here, and I can tell you... ..that is something that is going to be an experience. Have a fantastic night and dinner in possibly the most amazing pop-up in the world. Well, ladies and gentlemen, to the pods! (CHEERING) Thank you. Come on, teams, let's go. Come on, Trent. Push it. Come on, come on, come on! The pods are being loaded, if you didn't know. That means customers. (WOMAN SHRIEKS) 'Arrgh!' Yeah, exactly. 10 minutes to go! This is D-day. The wheel is turning, yeah? So we're getting very close. You hear me? ALL: Yes, Gary. Put your foot on the gas and go like your life bloody depended on it! BRETT: Come on, Elise. We need to move here. I'll tell you what, I know how I'd feel if I was cooking for Heston. I'm going, I'm going. Come on! Want to try this? Oh! That's so good. Happy with it? A bit of salt. Yeah, yeah. I'll salt them. 10 minutes to go until service and most of my elements are ready. We have the charred leeks, the cauliflower puree, pickled vegetables and a brown butter glaze. Can you please open the oven for me, Harry? Which one? This one. Thank you. The steak's in the oven. I feel like we're doing really well. We've got this, Harry. We've worked so well together. Yeah, I know. Once the steaks are done, we can start plating up. So we're definitely ready. Can I just ask...? Yeah. I just saw them going in the oven. Why? Um, cos they're not quite cooked through. I wanted to finish them off in the oven. Yeah, OK. Let's have a look. Bring them up. Bring it up. I'm worried about that. Look at it. That's overcooked. Look at that. See how hot it is? It's boiled. And it goes chewy on the outside. All that delicious caramelisation, you've absolutely lost. We can't serve that. I'm going to have to just start from scratch. 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. GARY: Bring them up. Bring it up. That's overcooked. That's boiled. CHLOE: I really don't wanna be in elimination and I really don't wanna miss out on the rest of Heston Week. You've got minutes. Make a good decision. Yeah, we will. We will. Come on. We can't serve that to our customers, so we decide to just start from scratch. We're gonna have to do them to order, and they're coming in quickly. So, that's a lot of added pressure. ELISE: The tempering chocolate is just taking far too long. I knew it was gonna take a long time, but not this much time. BRETT: We've gotta move big-time. You know, just don't forget, it's a team thing at the end of the day. Yeah. But we'll get it done, yeah? I've got chocolate over here, I've got chocolate over there. I've got it all over me and I'm thinking, 'Why didn't I think of something else?' I'm just...I just thought that you might wash your arms or something. I will, I promise. I've never seen anybody covered in so much chocolate. Really? Gary! Oh, my goodness! I've done the second batch of tempered chocolate and it's working a whole lot better than the first, and I'm able to tip the chocolate back out of the moulds. But I'm still a little bit worried about it, because it's still a little bit thick. I know Brett needs help with the first course, so I've just gotta go with it and just hope for the best. What about all the other elements? Yeah, so, the cream's done, the curd's on. But I've still got my mousses to do. I've just gotta melt down my chocolate, whiz this, fold that into my cream... Yeah. Quickly, quickly. Fold the chocolate. Well, what... Do you want me just to leave it? No, no, quickly. And then the leeks, alright? I'm just a bit worried about the main dish. Service is about to begin and we're running behind time. We've really gotta start putting it all together so it looks like craters on the moon and get it up to that pod. (GASPS) You go, you go. Every minute counts! Five minutes to go, yeah? THERESA AND TRENT: Yes, Gary. Red, you'll be up first. Two minutes later, yellow, your pod will be here. Then green, blue and maroon. And then we start all over again. Yeah? Yes, Gary. If in the next five minutes you're not set up ready for service, this ain't going nowhere. Did you try this, Heather? Yeah. It was good. Happy? It was good. The wheel's started, time's almost up, and the cabbage is going really well, the carrot puree's nice and smooth and rich. Heather... Yeah? ..do you reckon you could just give me a bit of a hand with the mains for... Yeah, I can. But to bring it all together, I really need to nail the duck breast. I need to really hurry, get all the duck breasts on. I need to get the fat rendered down and I need to get them in the oven. We don't wanna miss our first pod. GEORGE: Thank you. (MATT LAUGHS) Oh, this is beautiful, boys, isn't it? That's true, isn't it? I'm just sort of... This is pretty cool, isn't it? (LAUGHS) Just for a minute, I've gone, 'Hang on a second. We're in a pod.' It's a pretty cool dining room. THERESA: Sorry, Matt. Guys, listen up. Are you gonna get your first course up? God! Elise, how are we going? So, got the prawn oil in. Just do it quickly now. That'll do. Right, every movement you make is setting up your service. Do you understand? WOMAN: Yes, Gary. Red team! You're on the pass first. Are you gonna be ready? Yes, Gary. Yeah? Come on. We've got to hurry, yeah? Yeah, yeah, I know. Can you do me a favour? Shave some radishes... Absolutely. ..and just make a really fast, quick, simple pickle. Yeah. Yeah. I want you to be getting ready while you're working. It's done. OK, yeah. Cos you are gonna run out of time. Hurry up! Guys, good luck, everybody. You have two minutes to go. We haven't got long, Chlo. Yeah, yeah, I'm going. And a reminder, those wheels - they're not going to stop. Yeah? So keep this energy up. Yes?! ALL: Yes, Gary! Red team, come on, let's go. Yes, Gary. Service has started and we need to take four plates of food straight up to that first pod. I'm cooking the steaks to order and there's a table of four waiting for our food, sitting in one of the carriages waiting to be fed. Come on, come on. We have two minutes to get our food into the carriage. Oh, my God. It's here. And if we don't make it, our customers don't get food. Oh, wow. It looks amazing. Let's go, Harry. Yellow team, are you ready to roll? MATT: Gary calls service for us and we aren't ready. You've got a minute and 58 seconds. Chicken breast hasn't been in the oven for as long as I wanted, but I have to start slicing it up. Thank God. I think it's spot-on. Are you ready to go? Yeah, I'll go now. We've got 90 seconds to get these four plates done up, onto the pod. Alright, let's get 'em up. Yep. Green team, yellow are just putting theirs up now, so you've got two minutes, yeah? BRETT: OK. Arggh! It's frantic in here. It's always frantic in the MasterChef kitchen. Our first pod's about to arrive. Green team, are you ready? Now? Go. OK, go. Come on. Elise is onside now. She's really helping me out. But she's gonna have to plate up the main dish. I've still gotta cook the scallops. I just hope she can get it looking like a moon crater. Come on, come on, come on. Green team, you're away. Right, blue team, up on the pass. It looks beautiful. Maroon, you've got three minutes. We really need to start plating up for the first pod. I get the first lot of duck out of the oven and I'm starting to get a little bit worried. It feels like it might be a little bit over. I slice into my first duck breast and it's over, and it's gut-wrenching. Right, maroon, you've got 90 seconds. Trent. Yep. Get the four out now. But there's no turning back now. There's no time left. So I just have to go with this duck how it is. Plate it up! BOTH: Yes, Gary. You've got one minute. One minute. On the pod. Come on. Up there now. Come on, up there now. Come on, Heather. Take it up. We get our first four dishes out. It's such a rush. But still in the back of my mind, I know this duck's a little bit overcooked. But before we know it, we have to have another four ready to go to the next pod. Red team, you're back on again, yeah? Yes, Gary. Yellow team, you need to be ready to roll, yeah? Yeah. One pod's gone and the other one is not too far away. I'm really starting to feel the pressure now. We need to make sure that we are on point, ready to rock'n'roll when the second one comes round. Hey, go, go, go! Where did the time go? Right, Matt... A tablesp... Oh, you've got it. Matt, you are seriously in it. It's gotta be all hands on deck, so I grab Theresa. Plate up. You've got about a minute 30 seconds. You've gotta do four plates. Come on, come on! Come on, come on! Come on, T. Alright, tablespoon each? Yeah. Yep. So, a circle in the middle. Right, go! Next one, next one, next one! Come on. What else do you need on the plate? Chicken. I put the pumpkin puree in the middle of the plate and I've got two pieces of chicken on top of that. Come on! You don't have time. What else? You don't have time. Come on! Trying to concentrate and focus and... What's next? Theresa, get the scallops. Yeah, yeah, put them on. You've got one minute. How many potatoes? Two. Two per plate. Come on! Come on. What's next? Chorizo oil, radishes. You need to go. Come on! It looks great, but I think we're going to miss this pod. If we miss it, it's game over and we're... ..it'd be safe to say, straight into elimination. You've gotta go! You're gonna miss the pod! Yep. You're gonna miss the pod! Right, go. Come on, Matt. If you miss it, you're done. We can seriously see it starting to disappear into the distance. Hurry, Matt. Is that it there? Yeah. A bit right here. The last thing we need to do is put the chorizo oil around the outside of the plate to tie the dish to the theme. Yeah, yeah, yeah, yeah, yeah. You've got it. You've got it. Thank you. Thank you. All good. Thank you, thank you, thank you. Yeah. Thank you. Thank you. Petey, Petey, Petey, Petey, Petey. We've JUST made it. Oh! I don't want that to happen again. Well, here's the yellow team's main course, made by Matt - A Trip Around the Sun. Heston, what do you reckon? It's actually quite a nice-looking plate of food. Shall we? Yes. Yeah. OK. I have to say, these potatoes are delicious, aren't they? They're delicious. They've sort of got chicken fat and flavour, and it's just yum. Does it tell me 'sunshine'? Hmm... The way those two oils were around the outside, it looked like those sun flares you get on those... You know those big telescope pictures of the sun, you've got that kind of... the sun flares coming off? Which gave me that sense of it being sunny. At first I thought, 'I can't see a link to anything.' However, I've got a beautiful couple of clouds that are lit up in this colour. Hm. So, I'm just...I don't know, I'm just getting a bit poetic. (LAUGHS) I think the yellow team have done a pretty good job with it. Yeah. You have to get four plates ready, remember? Yep. Come on, keep pushing! There's massive time pressures today. We're trying to plate up as quickly as we can. And I don't really understand the concept of Crater on the Moon, so I'm just gonna plate these dishes the best I can in the time that's left. Right, green team, come on, let's go! It's crazy, it's hectic. I'm trying to do four plates at once. And Brett's frying off the scallops and I'm trying to put them on, and they're boiling hot and, 'Ow!' It's hot in the kitchen. Are you right? It's really hot. I'm looking at the other team's dishes and they're looking really sophisticated, and I look over to ours and it looks a little bit rushed. Shit, Brett, everyone's looks phenomenal. Really? Yeah. Green team, you ready? You're running out of time. You need to go. Finish something upstairs. Let's go, let's go, let's go. Have you got the bacon on there? Yeah. Brett, let's go! You're gonna miss it! You WILL miss it if you don't run. I am a bit worried about this dish. It certainly isn't the vision that I had in my head. Excellent. I just hope they get it. Whoo! Right, so, this is the green team's dish, and Brett prepared the majority of this. It was a bit of a play on a crater. A crater... I wouldn't have... I wouldn't have associated this with a crater. MATT: My feeling about it is it looks a bit rushed in its plating. You know, this is a wholesome dish. The scallops are nice, the prawn's cooked well. Puree, bacon, you know, they're flavours that go together. It's a good plate of food. It's the sort of food that Brett likes to cook, you know? It's very comforting, it's, you know, absolutely bang-on in terms of flavours. I agree, but I don't feel that this is connecting with a crater. It's connecting me to a cool gastropub here in Melbourne... Well, look, I think there is no doubt that this is a tasty bowl of comforting food, but whether it hits the brief, well, that's another matter for the green team. Yeah. Maroon, two minutes, you're back on again, yeah? All these elements on this main are really, really good. The braised fennel and cabbage is nice and sweet. The carrot puree is rich and silky-smooth. Really happy with how it's plated. All the flavours tie together really well. Is there a better bit of duck for this one? Here, give that to me. But I'm just really worried about how I've overcooked this duck. At this point in the competition, this could put us on the bottom. Can't change it. Take those two. Take those two. You've got 15 seconds. Well, here's the maroon dish - Trent and Heather. I see a duck breast, red cabbage. The title of the dish: Does that scream 'daytime/night-time' to you, Heston? The dollops of carrot puree has a warm sunshine glow to it. The night-time bit, I'm not... Maybe sunset. I mean, I'm looking for connections. That puree combined with the cabbage, and I think there's some fennel in there as well, braised down, is yum, yum, yum, yum, yum. It's really warming and inviting and yummy. The other thing about it is now the plate's a bit messy and we've blurred the kind of orange and the red together, it starts to look more like a sunset and that border between day and night. But the duck is... The duck is a wee bit bouncy. No matter how delicious the puree and the red cabbage is, definitely, that overcooked duck is a problem. It's a shame, isn't it? It is. It's such a shame. Green team, you're away! OK. We'll be ready, Gary. Yellow, two minutes, you're back on again, yeah? Yep. Are you understanding what's happening? The service? Yes, Gary! It's amazing, isn't it?! Yes, Gary. Go, go, go, go, go. ELENA: So, the kingfish has been par-roasted. We just need to dip the top and the bottom in the nori, pan-fry it and get it on the plate. I get my scallops, two on each plate. Next I'm gonna add the grape components. As I'm plating my dish, I'm getting more and more excited. I'm happy with the flavours and it kind of looks a little bit like a coral floor bed. Blue team, yeah, you're looking brilliant, aren't you? I hope the dessert's brilliant, too. Me too. Me three! You sort of have an idea of how you want it to look, but then when it looks even better than you want it, it's just... ..it's a really awesome feeling. Blue team, Mimi and Elena. The title of the dish is called Sea Stars. And, can I tell you, I've got a little flicker in my eye. I think it looks wonderful! Yeah, I agree. I love it. Hm. These little capers, they give you little bursts of... What is it? Stardust. You know, a little burst of, sort of, salty sourness. But it's a real surprise against the juicy sweetness of those grapes and the aniseed hit of the fennel. I think that's... I love it. I think it's really clever and it's really surprising, and there's stuff going on on that plate - the grapes being the prime example - you don't expect to see there, but they add a beautiful kind of wetness to the dish that's delicious. But, Matt, even the way they've cut them so they're round. Do you know what I mean? They're little details like that that, you know, you're discovering as you're going along. For me, it was this thing about sitting under the stars and taking inspiration and talking and connecting on a... ..kind of almost an energy. Yeah. And this plate has given us an energy. I just wanna hold hands. Cracking dish by the blue team. Nailed the brief, nailed the dish, you know, conceptually and deliciousness, and that's what we asked for and we got it. We got it in spades. What have you got there, Ellie? Oh, they look incredible. Do you wanna give me a hand with this? Nuts. Right, that's it. Maroon, off you go. Red team... Yep. ..come on, 90 seconds. Heather, you can crack on with your dessert if you want now. Doing it. I think we're under control. Trent looks like he's OK, he can finish off the mains. Unfortunately, some of the duck was overcooked. To save ourselves, I really need to nail the dessert. My financier sponges have all been baked in the oven. Earlier, Gary questioned my batter consistency, so I tried to fix it by adding some more liquid. So, I hope it worked. The next element of my dessert I need to work on is a mascarpone cream, which is mascarpone folded in with some thick cream, vanilla bean and some maple syrup. You need to get ready to start plating up dessert, Heather. Yeah. I've got to move really quickly and get as many done as possible before dessert service starts. And I'm powering ahead when Gary comes over... Is that cream? Mascarpone... Oh, mascarpone. ..maple and vanilla cream. It's a little bit split, isn't it? Oh... Really? Do you wanna do it again? Righto. It's split. Holy moly. I can't believe that we've got another element to fix before the pods come. I need this element on the plate. Um, we need to start again. You'll have it down pat now! That's it. Thank you! All good. It's nori kingfish and grape three ways. What do you think? Mmm. It's great. They are so yummy. The nori on the fish, the nori seaweed, that's really nice too. Yeah. It's a good touch. Red team, you're up again in a minute 45. Yes, Gary. Maroon, off you go. Duck is slightly overcooked. But it's still really delicious and it all works together really well, to be honest, so it's not a biggie. Keep this energy up. Green team, you are on again, yeah? BRETT: Thanks, Gary. The green team gave us our main and it was absolutely delicious. I wouldn't change a thing. This is yum. Mmm! Absolutely loved it. In fact, in the end I had my finger in there so I could lick it! So it was really yum! Really yum. Right, guys, what you need to realise is that dessert is going to happen very soon. So you need to switch your brains from main course into the sweet course, yeah? ALL: Yes, Gary. So, red team, this is your last four main courses, yeah? Yes, Gary. They're looking beautiful. Thinking about dessert? Yes. You've got two minutes to serve. Let's go. CHLOE: I overcooked my first batch of steaks, so now I'm cooking the steaks to order, because that way, I know that they'll be perfect. HARRY: I'm helping Chlo plate and we've got a bit of a system going. We get cauliflower puree on the bottom, then the beautiful burnt leeks on the side, adding some little creative elements, like these purple onions, a nice seared eye fillet and little pods of peas around the plate. It looks great. I'm so happy with it. Alright, one minute, Chloe, and you've got to go, yeah? Oh, the goat's cheese, goat's cheese, goat's cheese. Where is it? Where is it? It's in the fridge. Run, run, run. Hurry up, hurry up. Got it. One. Just one'll do. One, one, one, one. Perfect. Let's go. This is all about working as a team. Big smile, Chloe. (GARY LAUGHS) And I feel like we're doing really well. WAITER: Hey, guys. Thank you! Thanks, mate. Well, the red team's main course - this is Floating Through Space. I don't know. (CHUCKLES) You know, I look at it and it looks weirdly like one of those pictures you get of space junk, because there is no form, there's no order to it. I quite like that. Well, let's try it. Yum. What a good plate of food. Yeah. And what a surprise. It looks like a very random selection of ingredients, but it's actually really successful, and the beef is beautifully cooked. You know what's clever? The little scatterings of dried olive is sort of the bit that I like the most, in terms of that reference. I think the title is quite clever cos 'floating through space', it could mean all sorts of things. It's a really nice... really nice dish. That's it! All the main courses are done! Now we need to keep the momentum on desserts, yeah? Clean down, set up, get ready to go. Nothing to chance, yeah? Well, what a fantastic round of main courses. I think there's some delicious food there. Some people have really nailed the brief and they've cooked well. A couple of little flaws. But I can't wait to see the desserts. What an amazing dining area, right? And what an amazing vista. So the dessert is going to have to match up to that. Mmm. Yeah. TRENT: Yeah, that's better. Right, guys, you should not be slowing down, you should be speeding up! Because we have two minutes before the first dessert goes up. ELENA: Caramel's good? MIMI: Yeah. CHLOE: Perfect. I think that's good. Red team? Yes, Gary? Yes, Gary? You've got to go. You've got 90 seconds, yeah? Don't miss it. It's coming in. The pod's coming in now. Behind. Behind, behind, behind. Brilliant. Brilliant. Yellow team, you need to be ready to roll, yeah? BOTH: Yes. Come on. It's such a relief. We've got savoury out and we didn't miss not one pod. But now it's time for dessert. It's daunting. Green team, two minutes to go. Yep. Yep. On the home stretch, girls. I need to cut holes in the domes. Oh, come on! I'm realising that the chocolate is a whole lot thicker than I wanted. But, you know, this is a revolving restaurant. It's not like the customers are going to wait for me. I've just got to hurry up and get these done. Green team, you ready? Yep. Yep. Let's go. Come on. Heston's here, so it's really, really important that everything is amazing. So we've decided to add a bit of space junk to our dessert. Your pod is coming in now, so you've got five seconds the pod lands, so you've got to go with these desserts. This space junk, it's something that you can put in the middle of a table and sort of dip into. It's just a fun surprise to have popping candy. Let's go. Go. Go, go. Righto, that's good. We finally fix the mascarpone cream. It's smooth, it's silky. More, more, more. More there. More on the cusp. But I still don't know how the chocolate financier sponge have worked out. Right, maroon team, you're next, yeah? Yes. We've got to move really quickly so that we can re-plate up and get the food into the pods. The dish we have is a chocolate financier. Enjoy. Thank you. Red team, you're back on again, yeah? Yes. Quick, quick, quick. Come on. Are you ready to go? We've got to go. Yeah, we can go. Hey, you'll miss the pod if you don't go now. Come on, Harry. Behind. Excuse me, guys. Alright, we're going to be up very, very shortly. Alright? Our sweet dish is the Black Hole. Yellow team, you're on in two minutes. What I want when the judges eat this, I really want them to dig in and go, 'Ooh, I'm surprised. 'There's a bit of cream, there's a bit of crunch.' So, I put the crumble at the bottom, a layer of fresh mango, and I've got the caramelised white chocolate crumb, which is delicious. Then some cream, the black rice and finish that with an orb. I'm so proud of the spheres. They look really good! I want them to put this orb in their mouth and the jelly will burst and the beautiful coconut, lime, ginger flavour will pop in their mouth. This dish is something different and I want people to look at the dish and go, 'Wow! That's funky!' You know? 'That looks good.' Looks awesome. It's hard to balance the excitement and the nerves. Black Hole. Yep. Excellent, thank you. Let's go, T. Cos HESTON is going to be eating my dish. That is, to me, a dream come true. HESTON: I like the look of it. I love it. It feels like... Not that I've ever been or am ever going to get onto Mars, but it has a feeling of that. But the whole idea of it being a black hole, this kind of little lime gel planet being sucked into the black hole - I love the fact that when you touch it, the leaf inside actually moves. So it kind of feels like a planet. Everything you need for human life is there - water and some greenery. I think that looks great. Yeah, love it. Oh! Try that spherification. It's actually really good. How good is that? I think it's lovely! Ooh. What's that in the middle? Is that a bit of the fudgy stuff? It's like a coconut biscuit. Yeah. I love all the stuff being sucked into the black hole. Yeah. It's just a discovery in every bite. Really nice range of textures. Yeah. I think that is an absolutely fantastic dish. I think we all agree. It nailed the execution, it nailed the inspiration. There were surprises aplenty. It was unique, it was unusual. Yeah. Theresa, since she's come back, has been a totally different cook, I think, and, gee, it's another impressive dish from her. They've set the pace for the desserts, haven't they? Oh, yeah. In a big way. Righto, guys. Hope you're enjoying your night. Here we've got the Black Holes. So, we've got black coconut sticky rice with caramelised white chocolate and mango. It's got those gel spheres. Jelly balls, yeah. Ooh! Ooh, yes! (CHUCKLES) That's cool. That looks so cool. Maroon, yours goes up in one minute. THAT'S better! Isn't it? So much better. The new mascarpone is great. Have we got enough cream? Yeah. But I really want to test this sponge. Maroon, go. But we've got, like, no time, so if these chocolate financier sponges aren't beautiful and light, I think we're in trouble. We hope we're OK! So, maroon team's dessert. Trent and Heather. What do you think, guys? There's something crazy and comet-y about it. I love the way it's skidding across the plate. Heston, in terms of a financier, what are you looking for? For me, a financier should be LIGHT. It...it's heavy. Really heavy. It's really heavy. GEORGE: So, maroon team's dessert. Heston, in terms of a financier, what are you looking for? For me, a financier should be LIGHT. But it...it's heavy. Really heavy. It's really heavy. But just trying one of the berries on their own with the juice is really nice. That and the shiraz with it, you have that feeling of almost being in a wine cellar. Yeah, it's a pity, because you push the central element away and suddenly, you're really happy with what's going on. Yeah. Matt? Theresa? THERESA: Yes? Are you ready? Yes. Uh, blue team, two minutes. That's cool, yeah! A shooting star. Trent, Heather, you're off. Come on, let's go. Thank you. Thanks, mate. Ta. Thank you, guys. 90 seconds before you're on, green team. BRETT: Roger. ELISE: I put a little bit of crumb at the bottom of each and then I place one of the domes and then pipe in some of the raspberry coulis in there, and then I put the mousse on top of that. Fresh fruit on top of the mousse, and then I need to connect both domes to make a sphere. Green team, you need to go, because... Now?! Yellow team is just serving now. Off you go. Let's go. Go, Brett. The chocolate domes aren't as thin as I wanted, but I'm really proud of myself that I got 20 of these spheres up, and I still think they look great. WOMAN: Yum! That looks amazing. Well, here is the green team's dish. I think Elise has a lot to do with this. It's called Chocolate Stars. (LAUGHS) Great, great-looking dish! (GIGGLES) I've turned into a little kid, cos I'm looking at the top of this and it looks like some kind of Martian... Yeah. ..with one eye bigger than the other. (SNIGGERS) The appearance - yep, you get the connection. But I just find the whole thing, I think, quite heavy and bitter. Yeah, it's quite oppressive. I think it's too thick. There's a lot of chocolate there in that dome. It's a shame, cos conceptually, it looks great. Here we go. Get the paintbrush. MIMI: We're halfway through the dessert service and we're still under the pump. We started our desserts about an hour after everybody else. But we're working really well as a team and hopefully we'll have it done in time for the next pod. As we're plating, the caramel's looking perfect. I really want the trail of the shooting star to be off the plate and then to have the cake like it's the star. Finally, I add the sherbet and black sesame crumb. I think we've nailed that the dessert looks like a shooting star. You right? Yep. Got it? Done? Yeah. Let's go. And it looks incredible, but we are absolutely rushing to get these plates up to the pod. This is our Shooting Star. With space junk. Space junk. Awesome. Well, here's the blue team's dessert, Mimi and Elena. What have you got there, George? It looks like Pop Rocks. I know Heston has a cup of these before he goes to bed every night. AND when I wake up. From an aesthetic point of view, there's an energy in the dish. I like the caramel. Mmm. It's got acidity in it, hasn't it? It's delicious. But it's a BIG mouthful of sweetness there. I know. Conceptually, great idea. We all had a big smile on our face when we looked at it. Yeah, yeah. But a wee bit too sweet, even for me. Alright, we're going to be up shortly. Right, yellow team? Yeah? Come on. Green team, off you go. Fantastic. Thanks, mate. Good on you. No problem. Red team, you are about to serve your last dessert. So, for my Big Bang, I've got a dark chocolate semicircle mould. They're really, really super thin. I just hope it's going to smash perfectly on the plate. So, we decided we're going to have a nice little crumb base, put the little planets on top of that, and then the berry coulis, a beautiful mascarpone mousse on top of that and finish it off with some fresh fruit. Red team? Yes, Gary. You've got to go. You've got 90 seconds, yeah? Behind. Behind, behind, behind. Brilliant. Brilliant. Brilliant. And be careful. Ooh... Thank you so much. The biggest and only concern that I have with the dessert is because we can't see what happens inside the pod, we don't know if it's actually going to smash or not. OK, guys, this dessert's called The Big Bang. It's quite interactive. To get the dish, smash it onto your plate and then dress it with the crumb. Enjoy. Thanks, guys. Enjoy. Enjoy! If it doesn't actually smash on the plate, it's not a big bang. Harry and I are just hoping that it does work. Um, the red team's dessert. I think it's the dessert we all wanted to see, the Big Bang. Harry and Chloe, they want this to be something that's kinetic, that they drop. Let's see, George. Earth, time, matter, George and plate collide. MAN: Look around. As the Favourites come out, it begins. Working as the Dream team. Nice! Ah. The flirt. Classic! Cadbury Favourites. Um, the red team's dessert. I think it's the dessert we all wanted to see, the Big Bang. Harry and Chloe, they want this to be something that's kinetic, that they drop. Let's see, George. Earth, time, matter, George and plate collide. Oh, I LOVE it! Oh, nice! I love it! That's funny. How cool does that look?! And then some crumbs as well. That is the Big Bang. Ohhh! (CHORTLES) I love it! Oh. Oh! (ALL CHEER) And then there was earth! I think that is so much fun. Mmm. Mm-hm-hm! (CHUCKLES) It's yum. It's really yum. And the balance - this has got the balance right in the acidity. It's exciting to eat. Kids playing with their food, you know? We all had a big smile on our face. Yeah. That smile might go when we get the cleaning bill. (LAUGHS) Yeah, well... (LAUGHS) Yeah, exactly! I've got to remark on how thin that chocolate dome is. The texture of the chocolate, the texture of that dome is smoother than the dome we had before, and it gives it almost a backbone of soft bitterness to it. Well, the red team have given us a truly spectacular end to this unique pop-up restaurant in the Star. And I'm quite excited after that. I was very impressed, cos the standards every year, they just seem to get better. How... (LAUGHS) How amazing was that? That is how you do a pop-up restaurant. We hope you enjoyed yourself, cos we three certainly did. The sad news is that one team has to go into elimination. Heston, how do you think they went? Well... ..just looking at the Star now, you turned that into a restaurant! No-one has ever done that before, and that's hard. If I was in your position, I would've certainly had a wobble when I heard that challenge. But you rose to it fantastically. Right, guys. Three dishes stood out for us. They were flawless. They nailed the brief, the concept, but above all, the flavour. The first dish belonged to... ..the yellow team. Oh! (LAUGHS) THERESA: Oh, my God! Oh! ELISE: Well done. The Black Hole. It looked spectacular! That little sphere of lime was just incredible! So, thank you so much, yellow team. It was delicious. Blue team. The Sea Stars. We felt it really connected with the brief. Red team! Your Big Bang dessert was certainly all of that. I mean, it's still on... it's on Heston's shirt! It's here! You know, the three of us were giggling in the sky. It was wonderful. (WHISPERS) Well done. Good job. Let's look at how the rest of you went. Green team, your main course was comforting, with sure-fire flavours. But we didn't get the connection with your concept. And although your Chocolate Stars dessert looked great, it lacked a bit of balance and it lacked finesse with that chocolate work. Maroon team. We loved that cabbage and fennel, we loved that carrot puree. But your duck was overcooked. And while the combination of shiraz and blackberries worked, that financier was just too heavy. And with the central element in both courses flawed... ..Trent and Heather, that's why I'm sorry, but you are in the elimination at the end of the week. Trent and Heather, chin up, head held high. I mean, you should be all extremely proud of yourselves. It's been a massive day and it's only the start of the week. Now it's time to regroup, refocus and definitely recharge your human batteries, cos I'm telling you, Heston Week's only just begun and the pop-up restaurant is going to get even bigger tomorrow. Guys, see you later. See you later. Well done, guys. ALL: Thank you. Well done, teams. HEATHER: Both Trent and I are straight into the elimination, so, no cooking for the rest of the week, no Heston Week. It is going to be absolute hell watching from the sidelines with all the other teams participating in amazing Heston challenges that I want to be in. I'm devastated. ANNOUNCER: Next time, Heston pop-up number two. Take us back to our childhood. It's ice-cream with a Heston twist. We want you to make SAVOURY ice-cream. I have never eaten or made a savoury ice-cream ever.