. ANNOUNCER: Previously on... Go, go, go! In Heston's colours of the rainbow elimination... That's a lot. Come on, guys, let's go. ..Heather's dish fell flat... Derails that flavour. ..ending her time in the MasterChef kitchen. Now it's my job to take it that next step. Tonight, the toughest week in MasterChef history... You can lift your lids now! ..starts with a mystery box... Oh, Bundy. ..where they'll have to use not one... What the heck. ..but all the ingredients. Condensed milk. Don't really know how I'm going to get that in there. It's going to be a battle. With just nine contestants left... I need to think of an idea fast. Ah! ..they'll need every advantage they can get... It's about thinking smart. ..because in the invention test... You ain't seen nothing yet. ..it gets even tougher. What's the dish? I'm not sure. They're up against the best of the crop... Time is running out. ..and they'll have to push harder than ever. Come on! Or... You've got to get it on the plate! ..face the unthinkable. Massive consequences. # 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 So little of us. Oh, here we go. Hitting the top nine, everyone is stepping it up week by week. Everyone's hungry for it, everyone can see the finish line. I feel so nervous. BRETT: It's really time to shine and get recognised and I really haven't done that. I've been kind of middle of the pack and I've really got to move forward now if I'm any chance of winning this thing. Good morning. Only nine of you left. Welcome to another week on MasterChef. And I suppose it's dawned on you that you could actually win this competition. But you have to get through this week and it's not going to be easy. This week is going to be the toughest ever on MasterChef. Oh, good. We have scoured the archives and found the toughest challenges... ..and then we've taken them, given them a little twist, a little tweak, just to make them that bit tougher. Survive this week and you really will have a chance of winning. But that's not all. At the end of this week, we'll be making a massive announcement. If you thought Heston week was big, you ain't seen nothing yet. And if that doesn't focus your attention and motivate you to cook the best food you possibly can, then we don't know what will. This first challenge sets the tone for the whole week. Today's mystery box is simply the toughest type you will ever face. (NERVOUS CHUCKLING) Normally you just have to use one of the ingredients. Today, you are going to have to use all the ingredients in your mystery box in one dish. (GROANING) MIMI: This is absolutely crazy. If we don't use one of these ingredients, then there's no chance of us being tasted. This is going to be extremely hard. You can lift your lids...now! Oh. Oh, Bundy. So, pork belly, onion, corn, date, condensed milk, green apples, cinnamon and rum. You have 60 minutes to cook us a delicious dish using all of the ingredients in your mystery box. You also have your usual staples under the bench. We are only tasting three of the most appealing dishes, so make this count. The winner gets a huge advantage going into the next challenge, the invention test. This is a week where you have to take advantage of every opportunity. Believe us when we say that. Are you ready? Yep. Your time starts now. Having to use all the ingredients is pretty exciting. It's definitely the hardest one we've had so far 'cause you really have to think. Crazy! It's a bit bizarre putting the savoury and sweet together, so it's always new. I'm going to put it out there. If I had that box, I'd do a dessert. Well, it's very, very sweet. Every savoury dish that I think about I go, "You've got to use the corn, and condensed milk, "and the apple, and the rum and dates." It's sweet, sweet, sweet all the way, so you're going to have to be very careful with each one of those ingredients if it's going to be a savoury dish. This isn't about jamming all these flavours together, it's about being smart. This is a challenge, it's the toughest week and we've started it off with a ripper. MATT: Knowing that you have to use everything, it's tough because in a normal mystery box you just sort of push a couple to the side and focus on what you really want to use. But there's no getting around that today, you have to use everything. The thinking behind my dish is American barbecue. So the onions, I want to roast them, char the corn, use the rum with the pork, the apple, use that for the acidity. But my biggest challenge today is going to be combining that condensed milk. The only time I ever have condensed milk is in a Vietnamese coffee. And I don't reckon that that's a dish so, um... Yeah, don't really know how I'm going to get that in there today. It's going to be a battle. Harry, what's happening? Dunno. Just doing some cookin'. (LAUGHS) I love it. What's the dish? Drunken pork belly. Yeah, I'm going to do drunken pork belly. I like how you've done a quick diagram. So you've got rum caramel, poached apple, crispy pork belly, onion and corn soubise, great. Fresh apple. That sounds nicely balanced. Nice. I like that. I don't want to overdo it. Yeah, I just don't want to get too crazy today. HARRY: I'm feeling pretty homesick today. You know, missing friends and family. It's really tough to be away from them for so long. I really love cooking food for them. I love being able to sit around a table of friends and just enjoy a good meal together. Here we go. Yeah! When I serve up a big meal to my friends I feel really proud. It pushes me and makes me strive to cook better food. How was it, guys? Very good. Fantastic. I had a lot of encouragement from my friends and family to apply for MasterChef and today, I want to show them how far I've come. Now I've got my main element of the pork belly in the pressure cooker, I'm going to put some apples and cinnamon as well 'cause they're a really good combination and go with the pork. This is drunken pork belly, so I really have to make sure I get plenty of rum flavour in there. I want a big, bold, punchy flavour. A big hit of rum. Yeah, I'm pretty determined this week to do well. Knowing there's something massive coming up, I definitely want to get there and be able to experience that. I want that advantage, I want to get tasted in the mystery box and win. There's quite a big bit of pork there and I'm assuming because it's the only protein, everyone's going to hero the pork, so I really need my dish to stand out today. I think I just want to do different techniques and put them all on the same plate. I'm going to do pork three ways. I'm going to pressure cook some pork, roast off some pork and then fry some pork floss. To make my oven-roasted pork, I'm going to sit it on a bed of apples and onions and fill it with a rum and water bath just so it soaks up all the moisture. I've also got my pork in the pressure cooker and then I'm going to dry off some other little bits as well. The great thing about pork is it has so much fat on it and when you get that perfectly cooked, it literally just disintegrates in your mouth. I think if it works it's going to be really delicious and something different. I think I figured out a way to use this condensed milk. I know I want to make a glaze for this pork to char it, so I figure that could be my way to use it. That looks good. What's going on? I'm just making a caramel using the condensed milk. I was going to make a rum caramel. Yeah. Use that to glaze the pork and then finish that on a hot griddle, just to char it up. Have you made a caramel like this before... No. ..using the condensed milk? No. You haven't? You don't know how it reacts? No. How long it's going to take to cook. No. That's the only use that I can think of doing. MATT: I don't know if it's going to work or not, bit of trial and error. I have to let it do its thing and see what happens. There's no doubt that this mystery box is going to take all your powers of creativity. You have 45 minutes to go. Come on! Come on, guys. Argh! ELISE: I really like mystery box challenges. I like that you can go crazy, you can just be really creative. I really want to have a top-three dish. I've only had it once through this whole competition, so to have another one now, I'd be really, really pleased with myself. I have a dish in mind straightaway. I want to do a dessert. So, yeah, I'm doing rum and date frozen nougat on the bottom. Then I'm going to do a sphere of poached meringue on the top and fill it with cinnamon and apple puree. That's good, I like that. And then I'm going to do a pork belly crumb to go on the outside. This is very creative. Where did all these ideas come from? I don't know, just came up with it. I've come up with some great ideas for some of these ingredients, but I need great ideas for all of them. It's really tricky when you've got onion and you've got to do something sweet with it. How do I incorporate onion into a dessert? I don't know. I need to think of an idea fast. BRETT: Pairing flavours together is never easy. You know, if they're not made for each other, it's kind of difficult. But I feel like I'm really in the zone today and I think it all comes back to the critique I got last week, which was really quite positive and has really changed my mind frame. That is a green ants nest. This is a huge step away from where you normally cook. Thank you. It's taken a while for that penny to drop, but I really feel it has now, so it's time to move forward. I've got a good idea for a dish and I've found throughout the time in the kitchen here, when you've got a good idea and a concept and you follow it through to the end, it usually works to your advantage. So what's the dish? Today, I'm going to do a sticky pork. I've got a marinade in here with the dates, cinnamon, rum, obviously. And then I'll sticky it up in this date and onion glaze, if you like. I've got some apple skins that I'm drying off in the oven. Good idea, I like that. It's creative, just using elements. No-one so far has thought about just using the apple skin. They seem pleased with the idea, so I think I'm on the right track. There's only one thing I'm worried about. All of these ingredients are quite sweet, so, you know, it's going to be a real balancing act. But so long as I can balance this all out at the end and make it look beautiful on the plate, I really think I'm in with a shot. MATT: I'm watching the condensed milk for the caramel glaze and it hasn't reacted the way that I thought it potentially would. It started to coagulate, basically. It's starting to stick to the bottom of the pan. It doesn't look like there's any colour happening at all. I'm going to have to ditch it and come up with another plan. I still need to figure out how I'm going to incorporate the condensed milk. At this stage, I'm drawing blanks. You know, I have absolutely no idea what to do with it and the clock's ticking. Argh. I need to find a way to get every ingredient onto that plate. . I'm watching the condensed milk for the caramel glaze and... It just started to coagulate, basically. I'm going to have to start again. I ditch the condensed milk and just made a normal caramel by melting some sugar. But in today's mystery box, we have to create a dish using absolutely every ingredient, so I still need to figure out how I'm going to incorporate the condensed milk. Are you going to deglaze the caramel with the condensed milk? Yeah. Yeah, that'll work. I think if I introduce the condensed milk after it's turned into a caramel, it should turn almost a little bit butterscotch-y and I'll glaze the pork in that. I'm watching this caramel like a hawk. I have to absolutely nail this one. If I don't have a caramel, I won't have a glaze and it's going to be a pretty average dish. Listen up! 30 minutes down, 30 minutes to go. Come on! (CLAPS) Juice, juice, juice. I'm going to do an apple terrine. I'm going to go a little bit '80s and stuff a couple of my dates. I was thinking this is going to be stuffing. Ah, a stuffed date. I'm bringing it back. HARRY: Today, I'm making drunken pork belly. As a bartender, especially in North Queensland, I'm pretty familiar with rum, so I've cooked with it plenty of times before. And I figured today, if I'm going to use rum, I really need to USE it. Look out for that! It's lifting my spirits a little bit. So, Harry... Hi, Mr Preston. ..back of the class. Yes. Everyone else has used about that much rum and you have gone through the whole... How have you used so much rum in one dish? This is drunken pork belly, so I really have to make sure I get plenty of rum flavour in there, but at the same time, I have to make sure I don't overpower the dish with rum. Nobody wants a mouthful of rum. You don't want to be drinking a drink, you want to be eating a dish. BRETT: So, the dish I'm making today is sticky pork. We're about halfway through the cook now and I think everything's going well. The biggest problem I reckon in this dish is going to be making sure it isn't too sweet because you've got a lot of sweet. We've got dates, we got apples, condensed milk, which is super-sweet. We've got to find elements to balance that, whether it be salt or vinegar or something like that. I look at the corn and think, "If I smoke that, it's going to give me the balance that I need." I decide to make a nice corn puree, grab the smoke gun, give it a good blast of smoke. I know the smoke will just dull out that sweetness, I think it'll work well. And sugar. I have a really cool idea for my poached meringues. I'm going to take out the centre and add in some apple, cinnamon and condensed milk and then put them together and make a beautiful sphere. So I need to put my meringue mixture into the moulds and get it into the oven. I need to get onto my apple centre. I cook my apples down with a bit of sugar, water, cinnamon. I add a little bit of condensed milk and blitz that up into a puree. I then put them into spheres and put them into the blast chiller. I'm really happy with them, but I've still go to figure out how to incorporate the onion. Um... It's such a savoury ingredient. It's very rare that you see it in a dessert. So, yeah, I've got to improvise. I decide to make an onion ash. I'm going to burn the onion skins in the oven, so that I can crush it up and turn it into an ash, so I can sprinkle it over my dessert. I've never tried this before, but I need it to work. If I don't add the onion, there is no way the judges are going to taste my dish. Now this is what a busy kitchen should look like - steaming pressure cookers, charring, smoking. Keep it going. 15 minutes to go, come on! Ooh. Theresa. Theresa. Whoops. How's your pork going three ways? Are all three ways working or are we going to get pork one way? One's on the way, one's in the pressure cooker. Argh! MIMI: I need every bit of pork to be perfect. Can't have two bits of pork, I have to have all three. I've got some in the oven roasting off and I'm just frying off my pork that was in my pressure cooker. I've got all my pork elements on the go, so now I'm going to do an apple and onion puree. I'm going to cook off the onions and the apples with some butter. And then I add in a little bit of milk. I need to be really careful. If I don't add enough it's going to be really claggy, but if I add too much it's going to be really runny. There's a massive risk of putting too much liquid in a puree, especially in a mystery box. You don't have thickeners or anything to really turn it around, so I need to make sure I keep a close eye on it. MATT: The caramel is looking good. I hit it with the condensed milk. It looks good, good consistency and the flavour is absolutely spot-on. Ooh! Now I want to start glazing my pork. I just bit by bit coat it and turn it, coat it and turn it, pumping it full of flavour because that's the most important part of this dish. You can see it burning off that griddle. It's really starting to smoke up and this is definitely my point of difference. I think I've got a pretty good dish. I'd love to be walking up the front today with my dish, that's for sure. It'd be a good start to the week. MATT: Now's the time to bring it all together beautifully. 5 minutes to go. 5 minutes. Argh! I've got my apple, condensed milk and cinnamon spheres that's going to go inside my poached meringues. I've taken my poached meringues out of the oven and I'm so happy with them, they're perfect. I need to pop them out of the moulds, take out the middle of the meringue and then incorporate the apple centre into that. Once I've done that, I need to coat that in the pork belly crumb. I'm really happy how they've come together. I'm just praying that my onion skin ash is going to work. I take my skins out of the oven... Uh! ..and it hasn't gone to plan. They've charred up, but they haven't burnt enough for me to be able to crush them into a fine ash. The ash was going to be something that was, like, sprinkled over the top, but, yeah, that can't happen now because it's just not working. There's only a few minutes left, but I to think of another way to incorporate onion into my dish. If I leave an ingredient out, there's no way my dish will be tasted. HARRY: I look at my pork belly and it looks great. I have no doubt that it's going to be nice and tender. It's time to plate up and I start to think... ..have I used every ingredient? Cinnamon, rum... I've got my onion and corn soubise, got my rum caramel, which has the condensed milk and the cinnamon and the dates in there. I've got my fresh apple segments and, of course, the drunken pork. Everything. Got everything. (CHUCKLES) Ugh! (LAUGHS) Thank God. I haven't actually had a chance to taste the pork belly because there's only this is little slab, so just got my fingers crossed that it's got plenty of that rum flavour in there. If there's not, it's not going to be drunken pork belly. Ugh! MIMI: I've got all my pork elements ready to go. All the fat looks so juicy and looks like it's going to melt in your mouth, so I'm just really excited to plate up. One of the major elements of my dish is this apple and onion puree. I want to smear it on the bottom of my plate. I checked my puree and it's so runny. I can't smear this. It's basically like a soup. Of all days, I can't ditch this puree. If I ditch it, there's no apple, onion and there goes my chance of being tasted today. So, I think I'm going to have to change into some sort of... Maybe add some dates to thicken it up a bit. I don't have any time to waste, so I quickly cut up some dates and blitz it. The dates are really nice and sticky, so hopefully, they'll thicken it up a bit. I am praying that this works. If you haven't started plating up, please do so! Three minutes to go. Come on! Oh, I'm done. With minutes to go, I've come up with the idea to do candied onions using the skins. I'm just going to put some sugar and egg whites on them and roast them in the oven and just sit them on top of my meringue. There's no time to do anything else. This has to work. BRETT: The sticky pork is beautiful. The corn puree looks great on the plate. I'm confident in my dish. I love it. My only worry would be balancing that sweetness. I know I've got the smoke in the puree, but I just hope it's balanced enough for them. MATT: One minute to go! One minute. Final touches. Come on, guys! Come on! I go to check on my onion and apple puree after adding the dates and I know that I just have to get it on the plate. Hurry up, Mimi. I start putting on the roast and the pressure-cooked pork. Ow, ow. I start putting the pickled apples around and then on top, the pork floss and it's just looking really awesome. I'm just hoping that the flavour of the puree is going to be OK. With seconds to go, I placed my candied onion skin on top of my meringue sphere. I'm really happy with my dish. I'm really happy how creative I've been with it and I'm really hoping that this last-minute decision doesn't cost me being tasted. 10 seconds to go. Nine... JUDGES: Eight, seven, six, five, four, three, two, one. That's it! Your time's up. Well done. Yeah, good. You? Yeah. I think alright. Wow! We said at the beginning of the day, this was going to be a week of tough challenges. And we thought, actually, that this mystery box was going to throw you - having to use every ingredient and most of them sweet - but I think you've stunned us because those dishes that we're looking at now are incredible. I think the penny has dropped for all of you and the sad thing is we can only pick three of the very best to taste. And the first dish we'd like to taste... ..belongs to Mimi. Oh! (CHEERING) I'm so excited to be one of the top three dishes, but I'm so, so nervous. I had to put my puree on the plate, but I'm just hoping that my last-minute decision to add the dates hasn't ruined the flavour. . I had to put my puree on the plate, but I'm just hoping that my last-minute decision to add the dates hasn't ruined the flavour. So, Mimi, what have you cooked? I've made pork three ways with pickled apple and a date, onion and apple puree. So, pork three ways. What's this? So that is my pressure-cooked pork, roasted, and then my pork floss. It looks great. Yeah, it looks really good. It's certainly golden brown and looking crispy and delicious, so let's pray the pork is tender, shall we? (LAUGHS) I actually love that dish. Because there is, you know, little crispy shards of pork, which are delicious. That soft braised and then deep-fried pork, which just kind of, boom, melts in your mouth. And it's all tempered by this lovely... Is that an onion puree? It's onion, date and apple. It's delicious and it's fresh and it's a little acidic, so I think it's very clever and very, very yummy. We're going to start expecting restaurant-quality dishes like this from you every time you cook. It's really good. Well done. Well done, Mimi. Thank you. I'm so happy and relieved that they loved my puree. With this week being the toughest week ever, I'm really hoping that I have a chance in winning the advantage today. Amazing. Next up... ..Harry. (CHEERING) What have you cooked, Harry? Today, I've just cooked a drunken pork belly. Got the beautiful pork belly there, which I've pressure cooked in rum. Made an onion and corn soubise, some fresh apple and poached apple. I'm just curious to see how drunk this piece of pork is. There's no mistaking the rum. You know what I'm impressed about, actually? The risk with all those ingredients is that it's going to be a jumble of too many. And what you've done is given us a very clean dish that is very, very tasty and champions just a couple of those ingredients. So, the rum is definitely there. It's delicious. The date is there. The corn, the pork. And I love that. This should be a sweet moment for you 'cause that is a really lovely dish. One of the best-looking dishes you cooked and probably the most successful just in terms of subtlety, balance and complexity. Well done. Thank you guys so much. Hearing this feedback from the judges, I can't wipe the smile off my face. It's just awesome. We love days like this when there were really no bad dishes and we have to debate about which three we taste. The other one that we knew we had to taste... ..was Brett's. Oh, wow. Really, really pumped. Charge up there with a huge grin on my face and put it down in front of them and, "There you go, boys. Have a go at that." What's the dish? I've got a nice sticky pork. I've got a corn puree that's been smoked and apple - apple skins, pickled apple and some fresh apple as well. I think it looks beautiful. You know, we walked around and we just went, "Wow. Look at that. We've got to taste that dish." And so you smoked that corn puree, right? Yeah. (LAUGHS) I know I'm supposed to only have a little bit. I can feel George's eyes boring into my back. (GRUNTS) Mm. Did you just make an involuntary sound of pleasure? He did, he grunted. I love a grunt. 'Cause I always know when you've tasted something you love. We're very lucky, we are, Brett. 'Cause we see amateur cooks who have dreams and ambitions that obviously we connect to along the way and then you just see this change, and we love it. That combination of the smokiness of the corn puree, the sweetness of the dates, the slightly caramelly darkness of the dates...delicious. And I love the fact you're developing your own style in this competition and you're proud to do that. If you'd shown me that at the beginning of the competition and said, "Brett's going to cook that," I'd go, "No way." And I'm so pleased for you. I'm so proud of you 'cause that is absolutely delicious. That... When we talk about the penny dropping, the penny has dropped. Food is making sense. Brett, you can win this competition. Thanks, George. Thanks, guys. Six weeks ago, eight weeks ago, three months ago, I couldn't have done that. And now I can. Well done, Brett. This great man in front of me has just said that Brett, you can win this. Yeah, just so proud of how far I've come. Awesome! Well, three great dishes, each providing a compelling argument for why their makers should get this huge advantage in the invention test. And huge it is because in the toughest week of MasterChef, any advantage, especially this one, is mammoth. The secret of winning this competition is about one thing, it's about developing faster than everyone else. And I think what's great about all those three dishes, they show so much development. But we have a clear favourite. Brett, congratulations. Whenever George starts making small, happy animal noises, you know that has to be the dish. Well done. BRETT: What I wanted to achieve today, I've achieved, you know, in spades. I've just come such a long way and whatever comes next, I feel like I'm confident now. Congratulations, Brett, you have won... ..an awesome advantage. You ready to find out? Yep. Let's do it. Whatever this advantage is, I've got to make damn sure today I use it to get into the top three. So, I'm really hoping there's something under these cloches that I can work with. So, Brett, well done in the mystery box challenge. Thank you. You now, of course, get to choose a core ingredient that everybody else has to cook with. No matter what you choose, there's a guarantee that it's going to be hard. Because under here are three of the hardest ever invention test options. My heart sinks a bit. I'm thinking, "This is maybe not going to go my way." Ready to see? Sure. Today, Brett, you get to choose between... ..from season six, the '70s reinvention test of... Apricot chicken. (LAUGHS) Yes, exactly. Apricot chicken. From season seven, a conceptual invention test... ..earth. Hm, wonder what he's thinking, eh? So, the third and final choice, the all-time classic from season four... ..I think one of the toughest ever choices... ..cactus. Oh, I love it, Brett. You're cool as a cucumber. I mean, you would have eaten a few apricot chickens, no? Oh, I've eaten plenty of apricot chicken in my time, yeah. OK, how do you feel about playing the concept hand? You know, I had a good run last week with a concept, so, you know, maybe that could factor in. OK. What about cactus? You cooked with prickly pear before? No, I haven't. My first thought is, "Cactus, not interested." But then I start thinking it could be a good strategy because, you know, everyone is going to struggle out there with cactus. . (LAUGHS) Little surprise. (LAUGHS) So, you excited? Do you trust Brett? Huh? "No, not at all," they say. Well, you know it's going to be hard because this week is all about the toughest challenges. Brett, are you going to tell them what your three choices were? Sure, today, I had a choice between a reinvention of a classic '70s dish - apricot chicken, earth or cactus. See? We told you they were tough. Cactus? THERESA: Cactus? Please don't. I have no clue what to do with cactus. The only thing I know about cactus is my grandma has some on her windowsill and they hurt. Today, I chose... ..Apricot chicken. Yum. MATT: Oh, gee, apricot chicken. A great '70s dish featuring apricot nectar and powdered French onion soup. Just a matter of interest, hands up if you weren't alive in the '70s. Brett, you've obviously... Good strategy. That is a very wise strategy. I love it. Most of us in this competition are gen Y. Old man Brett, he's chosen the apricot chicken 'cause I guess he knows it. Alright, you're going to have one hour to reinvent apricot chicken. The pantry is in play the whole time, the garden is in play the whole time and it's absolutely brimming with beautiful things. We will be tasting all your dishes. Top three, into immunity. Bottom three, pressure test and on behalf of the three of us, this is the toughest MasterChef week ever. Our advice would be you do not want to be in that pressure test because it is an absolute brute. Are you ready? ALL: Yes. MATT: I'm going to go way outside the box on this one. Good. Your one hour starts now. Let's go! Get your hands in there. Oh, fennel... Where's the fennel? Sorry. Sorry. BRETT: I'm making apricot chicken today, funnily enough. The whole idea of today, the apricot chicken, is that it's a '70s dish, you know, and I was a '70s child. My mum used to do it all the time as a kid, so I know the fundamentals of it. Yes, my age is playing to my advantage here and I'm happy for that. (SIGHS) Alright. You know, the dish is dated, make no mistake, but our job is to reinvent that and make it modern. This old Brett, you know, he might be an old dog, but he knows a few new tricks. The last thing you want to do is put up a sweet sauce today because that's where apricot chicken got thrown out, I think, back in the '80s. Just too sweet. So, balancing that really sweet flavour of the apricots is going to be the challenge today. Brett, you got everyone into this wonderful mess. Yeah, they love it. You can tell. (LAUGHS) Yeah. What's your dish? We're going to have a nice, tangy apricot sauce with it. It's going to be a chicken roulade wrapped in pancetta. It's going to be crispy skin on the top and it's all going to be on couscous with, like, a Mediterranean feel. Cool. I'm not going to say much. I'm going to say it's your advantage. It's in your hands. Yeah. So, it better be good. OK. To reinvent an old classic. I think this challenge is pretty hard. My mum used to make the best apricot chicken, so I'm, like, thinking about her when I cooking. Ugh! My mum used to make apricot chicken and I hated it. MATT: All I know about apricot chicken is that... ..no-one really liked it. I didn't really grow up on apricot chicken. Mum was a pretty adventurous cook, so she used to produce some pretty good stuff. Yeah, that's why I guess apricot chicken never got a run. Today, I want to be really different. I want to be removed from chicken itself, bring some new flavours to it and make it modern. I'm going to do something really special. Hey, Matt. How are you, guys? What's the dish, man? I'm going to do apricot and Brandy quail. And you picked quail because...? It's just something different to work with. I'm trying to steer away from chicken and duck and things like that. And then put it with some spices like cardamom, cumin. So, some Middle Eastern influences. Yeah. That's the sort of style I think of when I think of apricots. Yeah. I think one of the main things today is it has to scream apricot in order to make that connection and not move too far away from the original. I want to have like an apricot jam and then a few of the apricots in a cauliflower couscous. I mean, he's picked quail for the apricot chicken dish. You keen on that? Look, it's a reinvention test. For me, it's about, is it going to transport us there in flavour, and better? Or is it not? (INDISTINCT SPEECH) MIMI: The judges told me this morning that they're now expecting restaurant-quality dishes from me in every cook. So this afternoon, I'm really feeling the pressure. Sorry. I have absolutely no idea what to make. And it never really ends well when I don't have a clear idea, but I just need to start cooking. I'm just going to go with something really basic and get my chicken on. I'm going to pressure cook the leg and then I'm going to glaze it off in the oven at the end, just to get a nice crispy skin. And I'm still thinking about all the other things I can put with it. My worst nightmare would be going into a pressure test. I haven't done one, so I've got to come up with something fast. THERESA: Yeah, I grew up in Australia, but I can tell you now that my momma never cooked apricot chicken. You know, Asians don't cook apricot chicken, so... So, even though I'm familiar with it, I'm not VERY familiar with that dish. So, the only thing I do know is I know I want to brine and sous vide the chicken. I'm going to sous vide the chicken with apricot and thyme and butter and hope that that flavour will sort of bring it into a modern cooking technique. For me, sous vide chicken is delicious because it's cooked at a lower temperature for longer and it stays nice and moist, but it takes time. I want to brine the breasts for at least 20 to 30 minutes, and today, I've only got 60 minutes, so it is going to be tight. One thing I have struggled with during my whole time on MasterChef is my timing, and today, I can't let that clock get the better of me. I've been eliminated on a pressure test, so, yeah, I would rather stay out of that if I can. HARRY: Are you doing sous vide chicken? I am. Me too. Good. Let's do it. How long are you doing yours for? Um, probably about half an hour. Yeah, OK. Thought so. So, today, I'm going to do a beautiful sous vide chicken fillet, going to do a Middle Eastern-style couscous, have a fresh fennel salad and beautiful apricot jus to go over the top. What I want to achieve from this dish is, taking into consideration the feedback that I got this morning... They said they wanted to see me doing, you know, really interesting and delicate-style food. I want to take that and put it into play this afternoon. So, the first thing I do after I've got my sous vide machine on is break down this chicken. I'm just going to use the breast, get that into a vac bag along with some apricot nectar and some apricots... ..and then get that straight into the sous vide machine. Next thing I move on to is cutting up the chicken bones nice and small, get them caramelising in a pan for the jus. This jus has to be really rich. It has to be buttery, apricotty, a bit sweet. I'm hoping this refined jus will really set me apart. Did I tell you I hate apricot chicken? Your reinvention better be good. 45 minutes to go. Come on! I still don't have a full picture of what my dish is going to be. My idea is to sort of pressure cook a chicken leg and then glaze it in the oven. Mimi. Hello. What's in there? Um, so, we've got some onions, apricot nectar, um, and some chicken legs and spices. What's the dish? So, raw chicken in there. Um, at this stage, it's... Um, I'm not sure. Just really trying to think of, um, all the things I can do. I'm worried about you, alright? Yeah? You can literally do it all in the pan for half an hour. Yeah. What you're trying to do there, it looks wishy-washy. It doesn't look intense and full of flavour. You need to get it together 'cause you don't want to go through to elimination tomorrow 'cause I'm telling you now... Certainly not. ..it is SO hard. PEOPLE CHATTER, DANCE MUSIC PULSATES They've been on the sauce. They've been on the sauce. Your party! They've been on the sauce. Your party! That's Mary's boy, isn't it? Yeah. Maybe you should say something. Maybe you should say something. Nah. I'm crap at that kind of thing, Barry. Yeah, but they're just kids. If we don't say something... (GROANS) Hey, boys? Boys? Why don't you get a lift home tonight? Oh, whatever, mate. I've only had a couple. No, no, no, no. It's too late now. I've spoken to you and I know your mum, so that means our fates are aligned. You get into that car and you get yourself killed or you kill someone else, I become part of it too. How? How? Well, it's like, um, my balls are in your hands. BOYS LAUGH, SNORT BOY: Oh, you want the balls! BOY: Oh, you want the balls! Nobody wants that. Hey, how about I drive you? What? Oh. What? Oh. BOYS LAUGH, DANCE MUSIC PLAYS ON RADIO (SWITCHES RADIO STATION) (SWITCHES RADIO STATION) YODELLING MUSIC PLAYS I like it. . I'm worried about you, alright? All that effort just to get two chicken legs in there. You can literally sear it off in a pan and do it all in a pan for half an hour. Yeah. Get the dish straight in your head first, then cook it. And you've only got less than 45 minutes now. OK. So, whatever you do from now, make it count. Thank you. Come on, Mimi. I don't blame the judges for not seeing what I'm trying to do because I don't even know what I'm trying to do. Um, the judges are just a little bit worried about why I'm wasting time on braising the, um, chicken instead of just pan-frying it, um, so I've decided to take it out of the pressure cooker and just pan-fry it. I get it into the frypan, but I still don't have a picture of what my dish is going to be. I need to think about this dish as a whole and I'm just racking my brain for things to do. ELISE: When I think of apricot chicken, I think of it being cooked in apricot juices and just smothered in it. I don't want to do that with my chicken. I'm going to keep my chicken quite simple. I just want it to have the flavours of the thyme and the butter and it not to be so much the hero, but just something refreshing on the plate. I want the other elements around the chicken to be the highlight. Just need to caramelise the fennel, caramelise the onions. I have an apricot jus that's going to just drizzle over the top. Sorry! And I'm going to incorporate some charred apricots through it. I don't want to overpower this dish with apricots. I just want it to be in there subtly, but enough to call it apricot chicken. The key thing for me today is sophistication. I don't want this to look anything like the 1970s version. How you going, Brett? BRETT: Good, mate. You? Yeah, getting there. I'm really struggling in this challenge today. It's sort of a bit of a battle whether to sort of step out of my comfort zone and do things that aren't me or whether to stick to my guns. I've decided to cook an apricot chicken curry. It's definitely different to your normal apricot chicken meal, but this is something that I cook at home and I'm really comfortable with it. If I get it right, I know the flavour is going to be amazing and it's going to taste really good. Inspiration - chicken and apricot. Possibilities - lots! But only 30 minutes to go. Come on. GARY: Come on. Let's go. I'm going to go out in the garden. THERESA: OK. I'm looking at the clock as I'm cooking and I know I'm not managing my time well today. I'm going to sous vide the chicken. The chicken is still in the brine and I need to get that out, pat it dry, get that in the sous vide machine 'cause I only have 30 minutes left and it needs 30 minutes to cook. That doesn't even give me time to rest it. That bag is too small. Trying to get the chicken into the bag and not having the bag big enough and it's not sealing. So, just got to transfer it to a bigger bag and then I'll get it in and then...yeah. The clock is ticking and I just don't think it's going to cook in time, but I just have to leave it in there as long as possible. BRETT: Today, I'm modernising my mum's apricot chicken. So, I've got the apricot sauce bubbling away on the stove and it's reducing nicely. But instead of just the old chicken on a plate, I'm going to make a chicken roulade. For the roulade today, I've bashed out the chicken. It's nice and thin. I've squared it off so it's a nice sort of shape. I lay down three or four pieces of prosciutto on some GLAD Wrap... (HUMS) ..start rolling it up with some beautiful spices inside. Wrap it round with some GLAD Wrap, let that sit up in the fridge until I'm ready to cook it. I've got a lot of components, a lot of elements, a lot of flavour bombs in this dish, but I'm doing whatever I can to be in that top three. MATT: Today, I'm pairing my quail with a lot of Middle Eastern flavours. I love this combination. Cardamom and apricots? Yeah. Wonderful combination. I've plumped up some apricots in there. I'm going to put them into a cauliflower couscous. But I'm not making your typical couscous. Instead of having the cauliflower as, you know, like a nice, light and fluffy couscous, I decide to put it into a pan... ..and just really roast it off. Little bit of oil, salt and then I can fold through my toasted almonds and a little bit of sumac just to, I guess, develop that crunchiness and that nuttiness in the cauliflower. This is going to create more depth of flavour in the dish. I just hope the judges love the way that I'm re-creating apricot chicken in a Middle Eastern style. HARRY: I've got my chicken in the sous vide machine. Now I want to do a modern take on an apricot chicken jus. So, I've got these bones caramelising in the pan. They're looking really good. Now it's time to deglaze and this is probably my favourite part. So, I get a heap of port into the pan with the bones. We've got this beautiful little light show. I'm using game stock to give it that strong sort of poultry flavour. I love that in a jus. Next, I incorporate some apricot nectar, then reduce that to a nice syrup, pass it off and then add some butter into it to make it nice and rich. They're going to love it. Remembering, top three into immunity, bottom three into the pressure test tomorrow. 15 minutes to go. Come on! Oh, my God! Are you alright? Trent. Hi. What are you doing, man? I'm going to do an apricot chicken curry. So, what's in there? So, that's garlic, onions, ginger, mustard seeds, apricot nectar. Alright. It'd be lovely if you added an element of sophistication - up-market, upscale. 'Cause we're just walking around these benches - some very clever ideas going on, and you don't want this curry to look a bit midweek. The judges are worried that this isn't sophisticated enough at this point in the competition. We are top nine MasterChef. Yeah. And massive consequences if you're in that bottom three. Massive. I get what they're saying, but I don't have time to start something new. I've really gone out on a limb with this apricot curry and if I don't completely nail it, it'll be me in that pressure test. . . We have 60 minutes to re-create an apricot chicken dish. Pretty hard challenge to reinvent such a dated dish. The judges definitely questioned what I was doing earlier, but I think I'm slowly getting there. I'm happy with the chicken, yeah. I've got the apricot chicken frying, but I think that it really needs something to cut through it, so I'm going to do a cauliflower puree with lots of vinegar in it. I'll just puree. I'm just praying that it works out really well because I don't have much else to put on the plate. Today, I'm cooking pan-seared quail and because I'm using a different kind of poultry, I need to make sure that the apricot in this dish really sings. I've got apricots in my toasted couscous and I've got an apricot glaze that's simmering away, but I also want to make an apricot jam. I blitz together apricot, brandy and cardamom. Jammy! I definitely feel like I've been inventive with this dish today. I think it's far removed from the original, but it's got that apricot chicken at heart. Time is definitely running out, that's for sure. 10 minutes to go! 10 minutes! I've got about 10 minutes to go, but I'm looking OK. I get the roulade out of the fridge. It's time to fry this thing off. I'll just get a nice, brown colour on the prosciutto and then it'll go in the oven for about four minutes. You're very organised. Today. (CHUCKLES) The sauce is good. I'm happy with the consistency, but it's sweet. Whoa! I've got the same issue as this morning - I need to balance out the sweetness in this dish and I've got just the thing to sharpen it up. I think any acid or vinegar will work in the sauce, but my little trick today is going to be raspberry vinegar. The citrus notes of the raspberry vinegar, I think, are going to work really well. I blitz the sauce into a real fine puree and it tastes great. I just hope the judges like my raspberry twist on an apricot sauce. Let's hope that the idea that you had at the beginning of this hour was a good one. Five minutes to go. Come on! I'm happy with where I'm at at the moment. Just got to cook the quail and then start plating up. HARRY: I've tasted the jus and it is SO good. You...you get a taste from, like, port and the bones from the chicken and the poultry from the game stock and apricot, of course, from the apricot nectar, and it's just really, really nice. Next, I need to check on the chicken. I take my chicken out of the sous vide and I slice it open and I look inside. Perfect. The chicken is cooked so good and it feels really, really nice. It's moist, it's juicy, it's succulent. Why have I ever roasted chicken? Why don't I just do it like this all the time? Um, going alright at the moment. Just checking to see if everything's ready. I'm trying to flavour up everything and make sure the flavours are all there. I need to check my cauliflower puree. I take it out of the mixer and taste it... ..but it's just tasting a bit weird. I think I've overcooked it a bit... Oh, wow. ..but I figure that I don't have much else to work with, so I should put it on the plate. Three minutes only. Three minutes to go. Come on! Come on! Let's go! ELISE: Hot behind. The onions are done. Um, I'm just left to plate up, but I'm pushing it pretty fine. I need to get plating. I want to plate this dish so beautifully and I really need that time to do it in. I want to make everything look amazing and I do that by placing some of the chicken breast over the plate, put some of the poached onions, then put the crispy skin, put my fennel hearts either side. And I think it's really inventive. What a perfect time in the hardest week ever to show them what I can do. I'm really worried about this chicken, but I've left it cooking as long as possible. With only minutes to go, I take the chicken out of the sous vide machine and I slice into it... Oh! ..and it's raw. My worst fears are realised. I can't give the judges raw chicken. Got to just pan sear it now to get it cooked. Otherwise, if it's not cooked... Oh, man, it's crazy. I am just praying that my chicken will cook through. We're worried. We're worried. You've got to get it on the plate. One minute to go. Just one minute. Come on, guys. Come on. To plate up this dish, I get a spoonful of the apricot jam, the toasted cauliflower and the quail over the top and I'm happy with it. I think it's definitely different to what else is out there. BRETT: So, I put this couscous down and I've got the chicken skin leaning against it all. This dish looks fantastic. I can really see the evolution from the old '70s classic. TRENT: The judges were worried about the lack of sophistication with this dish and I can definitely see what they're saying now. I'm going to try and plate it up nice, but, yeah, it's just not how I would normally do it, so... I hope I've nailed everything on this dish. I hope the curry's full of flavour. If not, there's a good chance I'm in the bottom three. You know what I say at this point - 30 seconds! Come on! WOMAN: Are you serious? Where's the butter? THERESA: The last few seconds were absolutely crazy, you know, trying to save this raw chicken and trying to plate up and everything. Oh! I just hope I can get it all on my plate. GARY: 10 seconds! Nine, eight... JUDGES: Seven, six, five, four, three, two, one. That's it. Time's up. Well done. ELISE: Well done. MIMI: Well done. MATT: Oh, that was tough. Concerns with this dish - the quail. That's probably high on my list of things to worry about. Working with quail today, I think that was a bit left of centre. That's where my head went to straightaway and I hope the judges can appreciate where I'm coming from. (GROANS) Far out! There's three pieces of chicken breast on there. There is one that still looks a little bit under. Everyone's cooking really well at the moment, so when you don't, it's so dangerous. I've worked so hard to come back into this competition. I'll cook tomorrow. It's all good. Just...don't say that yet. I'll cook tomorrow. Theresa, stop it. You don't know yet, alright? I am so frustrated that a bad cook like today might send me to another pressure test, and that could be it. Brett, we knew it was going to be apricot chicken. Was it a good choice? We will see. You are the first up to the tasting bench. Up you come. BRETT: Super happy with what I've done today. The advantage was all mine and I've really used it to the best of my ability. Alright, what's the dish? We've got a couscous there with all sorts of Mediterranean and Middle Eastern flavours in it, apricot puree sharpened up with a raspberry vinaigrette, and obviously a chicken roulade wrapped in prosciutto. My mum's apricot chicken, you know, was ringing in my head, and I really wanted to improve on that, so, you know, this is a real dedication to her and her apricot chicken, really. Sophistication. That's all that's coming to my mind right now, and the hard work you've put in is now paying off. Hold on to that, man, 'cause that's brilliant food. Thank you, George. It looks beautiful, it looks modern. There's crunch, there's sweetness, there's sourness. There's crispy chicken skin, which makes everything better. The use of raspberry vinegar just to pull back some of the sweetness of the apricot chicken is really clever, and what's weird is you've reinvented apricot chicken using techniques and flavours of the '80s. And you managed to combine the '70s apricot chicken with the flavours of the '80s and techniques of the '80s, like roulade. But that tastes absolutely super fresh. Gee, whatever it is that you've been drinking, I'd like some. Thanks, guys. I've done the right thing with that vinegar. I've balanced the dish well. Whoo! They say it's rare to win the mystery box advantage and then go into the top three, but I'm so hopeful that I can get into this top three today. Next up, we'd like to taste Trent's dish. (APPLAUSE) TRENT: So, it's a hot and sour apricot chicken curry and apricot flatbread. And there's some extra yoghurt there if you need it. I think I need the yoghurt. (CLEARS THROAT) It's tasty. And if you put that down in front of me midweek, I'd eat it and go, "Yum. That was great." Flick the TV on. But if you look behind you, see all these guys here? Yeah. They're chomping at the bit. They're doing everything they can to get themselves to the number one spot - win the competition. What we're coming down to is whether or not you make it into the bottom three. Next up is Elena. ELENA: I've got a cauliflower rice, chicken thigh meat salad with apricot and almonds. It's not the prettiest dish in the world, but you have jammed an enormous amount of flavour into that dish and it is finger-lickingly good. Chloe. CHLOE: I've done an apricot and carrot puree, roast chicken breast and an apricot vinaigrette. Love that puree. That combination of carrot and apricot, I think is such a clever idea. Next up, Matt. MATT: Using something like quail and using those Middle Eastern flavours, I've really gone outside the square, and I just hope the judges love it. It is a pan-seared quail with an apricot, brandy and cardamom jam, some charred apricots and toasted cauliflower. Why did you choose quail? Honestly, as soon as apricot chicken popped up, I just went, "Quail." Another poultry. Yeah. Give us the idea of apricot chicken, but... Yeah. ..sexy it up a bit. Yeah. I didn't even think of chicken. Looks pretty. Looks good. Very good. Yeah, yeah. Really nice. . Jeez, you can cook, Matt, that's for sure. That granola-like couscous on the bottom is so yummy and it's just delicious with that apricot puree. I want to go home and cook couscous now. I love that combination of the cardamom in the apricot puree. You've kind of given apricot chicken a sort of an Indian twist. I think that's very clever. Well done. Thank you. I'm just going to steal that little baby. Happy with that. Thanks, mate. Next to the tasting table, Mimi. MIMI: I'm really happy that I got a dish up, but I'm really not happy with the actual dish. I'm really starting to regret putting the cauliflower puree on my plate, but I just need to hope that it pulls me over the line. What have you cooked? I've made an apricot chicken leg with a cauliflower puree and a cardamom and apricot sauce. It looks like something you'd find at your local bistro, and it looks pretty and unfussy, and I think it's because what we've tasted so far has been so delicious - like big, powerful flavours - when I eat that, I go, "Oh." It's just a bit washed out. Yeah. And obviously, 'cause you get a bit flustered, and we know that's within your cooking... You do that, you know, but it then lets you down in certain aspects. Like, the cauliflower, I can taste this sort of...not fresh, delicious, silky cauliflower puree. It's more like it's been cooking out too much. Yeah. Thanks, Mimi. Thank you. Thanks. (APPLAUSE) It's definitely not great to hear this kind of feedback. I don't want to have to cook in the pressure test tomorrow. Next up, Elise. ELISE: I'm really happy with the presentation. I just hope when adding the sauce it just all balances. I've made a sous vide chicken breast with some charred and poached onions, charred apricots and crispy skin. Tell you what, it looks amazing, doesn't it? You know what it is? I think, you know, it was about reinvention, you know, of that classic sort of bad chicken and apricot dish. Doesn't look anything like that, does it? This doesn't look anything like it, but, you know, you'd have that on the menu as chicken and apricot, you order it and go... (GASPS) ..and that's what's happened to us. My mouth is watering. I'm going to get every little bit on there. To distract myself from eating any more - because I will just keep going back and hoovering up everything on the plate - I'm going to tell you that I think that is bloody delicious. Thank you. I really think that is clever cooking. It's sophisticated. Even the jus, it is just really well balanced. And the apricot sings through the whole dish. I love it. Thank you. That's a wonderful, wonderful plate of food. Presentation nailed. Flavour nailed. Concept nailed. Blown us away. Blown us away, and you know what? Perfect time to hit your straps, can I tell you? (LAUGHS) I can't believe this moment. I'm just grinning from side to side. I'm just blown away. Thank you. Next up, Theresa. THERESA: I'm walking my dish up to the judges and I'm just hoping that the last few minutes in the pan has cooked the chicken through enough to keep me safe. Wow. This is high drama, isn't it, bringing this dish down? Very emotional end to the cook. Can I turn around? No. So, come on, pop it down. We're at that point in the competition everyone is cooking well. People aren't making mistakes that often, so when you do make a mistake and everyone else has not... ..you're gone. . This is high drama, isn't it, bringing this dish down? Very emotional end to the cook. Can I turn around? So, come on. Pop it down. Why are you so upset about it all? I've enjoyed coming back and having all these amazing cooks, even in elimination. I've just had so much fun. Yeah. I really have. I've just loved it, and I think when you don't cook well, you just realise, "This is not a place I want to be." What's the dish? It's chicken sous vide with apricot nectar with an apricot and chicken jus, leeks, kipfler potatoes and poached, dried apricots. OK. The shortfalls in this dish are all based on time. You ran out of time. There are lots of mistakes in that bowl. That chicken is barely cooked there but overcooked and stringy here. It feels like you've just grabbed pieces and flung them in a bowl. You need to banish the Mr Hyde side of your personality and bring back the Dr Jekyll, the cook, 'cause on a day like this, a dish with really nothing but flaws... Yeah. ..is going to get you in trouble. I'm not shocked. I'm disappointed, but I'm not shocked. I expected it. To have a dish that I am, like, "Oh, darn," you know, "I fell," and then another that's going to put me in the pressure test is disappointing. Harry. HARRY: I took into consideration the feedback that I got this morning. I cooked a very sort of modern, adult-y dish. And it looks pretty good. Like, this is sort of something you'd see in a restaurant, I think. So, Harry, what have you cooked? I did a Middle Eastern-style couscous, a little fennel salad and sous vide chicken with an apricot and port jus. Excellent. Love the look of that chicken. Oh, hello. Can you pass the sauce, please? (LAUGHS) I'm worried you're going to get it all over you. I like flirting with danger. When you taste good food, I get all sort of giggly and happy. There's no fault to pick. There are two absolute stars on that dish for me and that's the chicken and the sauce, because you've cooked the chicken beautifully, put a lot of care into it, and I think you dragged out maximum flavour in that stock. Just rounds it off really beautifully. With the decadence of the sauce contrasted against the purity of that chicken breast - bang. (APPLAUSE AND CHEERING) Thank you. It feels really good. It makes me proud of myself, and I'm just stoked. I'm so happy that I put up a good dish. (LAUGHS) Oh, God. It's pretty simple. The top three dishes will go through to the immunity challenge. The least three impressive dishes will go through to tomorrow's pressure test. From there, one of you will be going home. Exciting times indeed when you can't find fault in a dish. Almost unheard of when you can't find any fault in three dishes. If I call your name, you're in this week's immunity. Elise. Joining Elise is... ..Harry. It's seldom happens that you win a mystery box and then back it up with an invention test, but, Brett, it's exactly what you've done. Well done. Today just keeps getting better! Brett, that dish absolutely popped off the plate. It was textural, it was tasty. You have certainly hit the ground running this week. What a perfect time to do so. Mm. Well done. Thank you. If I call your name, please step forward. You're in tomorrow's pressure test. Theresa. Mimi. Trent. Trent, this means you're going to join Mimi in what will be the first pressure test for both of you. Best of luck to all three of you tomorrow. You may well need it. Off you go. See you later. ANNOUNCER: Next time, in the toughest week, the toughest chef. Peter Gilmore! (CHEERING) He shouldn't be here. We're not in finale yet! The king of pressure tests returns with yet another masterpiece. Oh, my God. Oh! I think it's up there with the snow egg. I can only imagine how hard that's going to be to replicate. It will be pressure like they've never known... Just do it. ..as these contestants... I've read the recipe wrong. ..struggle to reproduce... Oh, what am I doing? ..this Peter Gilmore creation. You put way too much mix in. Uh-oh! It's theatre at its finest. Wow. It's super impressive. Two will perform. Absolutely bang on. It's a very good job. But for one... It's not looking good, is it? ..it will be their final curtain. (WIND WHISTLES)