ANNOUNCER: Previously on MasterChef Australia... ..the cooking was frantic... Oh, my God! ..and produced some phenomenal dishes. Very clever and very, very yummy. But it wasn't enough for Theresa, Mimi and Trent. One of you will be going home. Tonight, in the toughest week, the toughest chef. Peter Gilmore! He shouldn't be here. We're not in finale yet. The king of pressure tests returns with yet another masterpiece. Oh, my God. Ah! 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. Put way too much mix in. THERESA: 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. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Burning up # in my heart # like a flame, # like the brightest shooting star. Able 2016 I've been eliminated before and I fought my way back into the competition. And to make it now to top nine, the dream of being able to go to the end now is a lot more real. Before I was a mother, I worked professionally as an actor and that was fun days, for sure. It was something I really enjoyed, until the love of cooking started to come in. I can honestly say every day I've been back in this competition, I've been able to prove to myself how much growth I'm capable of. I would hate to go home today. Growing up seeing amazing chefs in Melbourne, not having entered in the food industry before, I never really thought I was good enough. But since I've been on MasterChef, the things I've learned on the way have just been incredible. It's just built me up for life experiences and I think I've learned so many different techniques and skills in the kitchen. Can't change the fact that we're in the pressure test, so give it all you got. I really want to fight to stay today. I've worked so hard to get to where I am and I think I'm only going to keep working hard and harder. And I just am not ready to go home. I'm not sure whether it's an advantage or a disadvantage, not having done a pressure test before. I just really need to make sure I can concentrate for the whole challenge, don't miss any of the steps and really do my best. (APPLAUSE) Go, Mimi! Go, guys. Come on, Mims. A pressure test is never easy, but in a week when we're uncovering the toughest challenges we can find, you know this one is going to be fiendishly difficult. Our guest chef is one of the most revered AND feared ever to walk into the MasterChef kitchen. His signature restaurant has been on the World's Best list for five years running. He has held three Chefs Hats for 14 consecutive years. He has set not one, but two finale pressure tests. Please welcome, from Quay and Bennelong in Sydney, Peter Gilmore. (CHEERING) (WHOOPING) He shouldn't be here yet! Like, we're not in finale yet! Why send someone like that? The snow egg, the chocolate ethereal - those things just seem so out of reach, so I'm so nervous to see what he's got for us today. You're a familiar in the MasterChef kitchen now, aren't you? You've been here a few times. Few times now, Matt. Pressure tests that you set normally set the cat amongst the pigeons, shall we say. We like to have a bit of fun. is there fun or is there terror under that cloche? Equal measures of both. How does it compare to chocolate ethereal or the snow egg? Ooh... Maybe not quite as hard as the chocolate ethereal. But I think it's up there with the snow egg. Well, Peter, think you'd better show them. Alright. Today, you'll be cooking... ..my cherry jam lamington. (LAUGHS) Wow. Come down, quickly, quickly. Oh, my God. (LAUGHS) This doesn't look like a lamington at all. From first impressions, it looks kind of simple but, yeah, I know that there's going to be a lot more to it than it seems. So, guys, this is a dessert version of a classic Australian lamington. Then you've got the classic sponge in there, you've got the coconut cream, there's a cherry jam and there's also chocolate ganache in there as well. Then you've got the chocolate mirror glaze. So, guys, we're going to get you to have a look in the middle. And you can see right in the middle, there's cherry jam ice-cream inside. Oh. Mm-hm. Oh, my God. GEORGE: Do you want a taste, guys? Yeah. For sure. Get in there, guys. Try it. What are you tasting, guys? What flavours can you...? I just got a massive punch of cherry. Tastes incredible. It transports you straight to that place. To that flavour of the classic lamington when you were a kid. What are the sort of three key pressure points? Getting all of the ingredients right. So, every single one of them - the sponge, the coconut cream, the cherry jam ice-cream, the ganache. And then I think, once you've got that right, the assembly of the lamington itself. And then last but not least, probably the most important thing is the shavings of coconut parfait. It's about getting the shavings thin enough as well. MIMI: This is just like a lamington on steroids. The coconut shards are amazing and I can only imagine how hard that's going to be to replicate. A pressure test, a lamington. I mean, who would've thought it would be that hard? Yeah, yeah. Exactly. Guys, back into line. Thanks. Thank you. It looks deceptively simple, this dessert, but it is going to be one of the hardest pressure tests ever set. There's so many elements. I'm really nervous. GARY: You have two hours to reproduce that beautiful lamington from Bennelong. You'll find the recipe and all the ingredients that you need at your benches. Pete, do you want to do the honours and start it off? Good luck. Time starts now. (CHEERING) THERESA: So, today there's a lot of steps to the recipe. There's 32 steps to actually cook the recipe, and then there's another 17 steps for plate-up. Every step in the recipe has to be followed to a T and every gram has to be exact. So, that's what I'm going to do today. I just have a desire to cook well. It's great to have Peter Gilmore for my first pressure test, but, yeah, to cook a dessert, it's going to be definitely really tough today. Good job, Trent. Come on, mate. Thanks. I've learnt a lot since coming in the competition and I feel pretty comfortable with desserts these days, so just follow the recipe and try and work as fast as I can and hopefully should be alright. (APPLAUSE) Keep working fast! Go, Mimi! Come on, Mims. MIMI: First thing I need to get started on is the cherry ice-cream. Inside the lamington, there's cherry ice-cream that's sort of oozing out. I measure out 200g of cherry juice and reduce it down for a bit. Meanwhile, I combine the egg yolks and sugar in a medium-sized bowl and whisk until it's nice and light and fluffy. I'm feeling really strong mentally today and I'm just ready to fight. Good work, Mimi. Once my morello juice for my cherry ice-cream is boiled, I have to temper that into my egg and sugar mixture. Wow, that's a lot. I then take the mixture, put it on a bain marie over a pot of boiling water and I have to whisk that until it reaches 85 degrees. Once it's reached temperature, I then have to put it onto an ice bath so that it can drop down to eight degrees. I'm ready to get my ice-cream in the churner. I'm actually really happy. I'm pretty confident that that will set in time. (APPLAUSE) Come on, Theresa! I'm whisking this anglaise, measuring the temperature and it's just not happening as fast as I want it to. The temperature is going up so slowly, it's just not getting much past 80. These pressure tests, you can't compromise on anything. You need to make sure every element on the plate is 100%. The recipe says that we need to take this anglaise all the way to 85, but it's just hovering around that sort of 82 mark now and it's just not going anywhere. Just trust yourself. Trust yourself. Yeah. It keeps sort of dropping and going back up again. I feel like having a career in the electrical industry has really sort of trained me to be logically-minded and sort of really methodical and work through problems really well. I think that will help me today with this pressure test. I'm just going trust my gut. It's definitely thick. Yeah. Well, then - instinct, yeah? Use your gut. I just need to get it in the churner and churning, just so that I know that it's going to freeze and set in time. I taste my cherry ice-cream and I think it's got that balance there. I'm really happy with it and I think it tastes exactly like Peter's. Good work, Mim. With my ice-cream churner, I start on my lamington sponge. It might not feel like it, but you've used half an hour of your time already. And you know what that means - hurry up! An hour and a half to go. Come on. (CHEERING) Go, Theresa! My ice-cream's in the churner, so now I'm making the sponge that goes inside the lamington along with the cherry jam and the coconut cream. With Peter's lamington, I've noticed the sponge is really light and fluffy. I think it needs to be that way just so it can soak up all the juices from the cherry jam and the cream and just sort of take on that flavour but still be able to hold the structure. So, I'm just getting it into the oven. I get my sponge into the oven and I put my timer on for 20 minutes. Looking good, pal. You're looking good. Got to make sure I've got everything. I'm pouring my sponge mixture into the tray and it's looking really good. Timing is everything in a pressure test. I've put my sponge in the oven at 175 degrees for 20 minutes. The recipe says 20 minutes for a reason for this sponge, so I need to make sure that it's bang on 20 minutes. That looks like it's heating up out there. But you know what, they're kind of lineball at the moment. So, sponge in, ice-cream churning. You know, I'm getting a little bit concerned 'cause there is still a lot of time-consuming jobs to go. And then you've got to assemble it. They've got a bit of work ahead of them, really. With my lamington sponge in the oven, I move on to making my coconut cream base. The coconut cream base is used in two of the elements. One is for the frozen coconut shards around the lamington and the other is for the whipped coconut cream inside the lamington. I've gone back to check my timer for the sponge. It's still got 20 minutes on the timer. (GROANS) Oh, my God. I can't believe what I've just done. I haven't pressed start on my timer for the sponge and I have no idea how long it's been in the oven for. This could be an absolute disaster and if I forget about it for one second, then it's completely ruined. f MIMI: Today, we have two hours to recreate Peter Gilmore's cherry jam lamington. I've gone back to check my timer for the sponge. It's still got 20 minutes on the timer. Forgetting to put the timer on is such a silly mistake. I need to figure out a way to make sure that my sponge cooks perfectly. You can do it. Come on, Mimi. I think I put it in at the same time as Trent, so I'm going to use him as the timer. I'll let you know, Mimi. Thanks. Relying on Trent is a massive risk, but it's the only option I have. If I don't get the timing right of this sponge, it could throw out the whole balance of this dish. Well, it doesn't get any tougher than a Peter Gilmore pressure test. One hour to go. Come on. GARY: Come on, let's go! Come on, guys! Let's go, guys! Go, Mimi! THERESA: I've got my ice-cream in the churner and I've got my sponge in the oven. Now I'm going to get started on my coconut cream base that I will be using in my two coconut cream elements. Alright, start working fast, T. I get all the ingredients into a large saucepan and get that to a boil. Once my coconut cream base is ready, I need to cool it down. I put it over an ice bath. And to help it go a little bit faster, I actually put that in the fridge so that it can cool down as fast as possible. MIMI: While I'm working on my coconut cream base, I'm using Trent as a timer for my sponge. Good work, Mim. I need my sponge cooked through and to be nice and light. (TIMER BEEPS) I see Trent get his sponge out and he tells me that it's perfectly cooked, so I'm hoping mine is too. I open the oven door and check on my sponge. How's it looking, Mimi? Good. Wow. Gorgeous. It's really nice and light and it just looks like the perfect sponge. Good job, Mimi. Keep it up. Next, I move on to making my cherry jam. The cherry jam is probably one of the things I noticed most when eating Peter's dessert. It's really punchy and it definitely cuts through the creaminess and the sweetness of everything else. To make my cherry jam, I need to strain off the wild cherries and then weigh them out. I'm going to weigh the cherries with the pips in. I weigh 110g of cherries before I take the pips out, then I get it into a medium pot over a medium heat with some cherry jam and just get it all incorporated and reduced to get that real nice, sour tartness for the cherry jam. Good job, Trent. THERESA: Time is flying. I'm trying not to look behind me. I think we're all pretty much on par at the moment. I start to pit the wild cherries. Trying to pip these little cherries is driving me nuts because they're so small. Everyone that you're pipping takes so much effort for a couple of grams and you're like, "Oh, I've got so many of these to do!" Man, that time is going. Mimi and Trent have weighed their cherries with the pips in. However, Theresa has weighed them after she's pitted them. This means there's going to be more cherries in that jam and it's going to make it sweeter. This coconut cream base is used for two separate elements on the dish - the whipped coconut cream and the parfait. So, to make the coconut whipped cream, I get the coconut base, put it into a stand mixer with some double cream and whisk it up to nice stiff peaks so it's nice and smooth. Just goes in the fridge. Concentrate on the ones for the shavings. OK. That's the most crucial point at this stage. Next step is the parfait for the coconut shavings. After combining 550g of coconut cream base with double cream, I pour the parfait into the tray, get it in the blast chiller so that it can get really solid. It needs to be set really, really well for when I'm plating because I'll need to shave off lots of really thin shards so it looks exactly like Peter's did. Your place in this competition is on the line. Make every minute count. Only 45 minutes to go. Come on, guys! Come on, guys, let's go! Come on! Go, Mimi! MIMI: Next, I move on to making my coconut parfait for the frozen shavings. These frozen shavings need to be set like a parfait so that when we're plating for the judges, I can shave it and it will come off perfectly. Being my first pressure test, I need to make sure that I don't let the pressure get to me. I need to be extremely careful with reading this recipe and making sure that my measurements are spot on. I'm not sure, but I think Mimi's measured her coconut mixture wrong. Definitely looks like she's used way too much of it. I look at my ingredients for the coconut parfait and I reread the recipe. I realise that I've made a massive mistake. I've added 820g of the coconut cream base instead of adding just 550g. What's going on? So, I just read the recipe wrong and I've put 820g of the coconut mix. OK, so what you're saying is you've put way too much mix in... Yeah. ..compared to the cream? Yeah. It's all about reading the recipe and getting the quantities right. g MIMI: I'm making my parfait for the frozen shavings... ..and I've just realised that I've made a massive mistake. I've read ahead in the recipe and I've completely missed one of the steps. I really need to pick myself up, refocus my head and just really make sure that I put out something worthy of being in this competition. I'm just using a bit of instinct and I think I can fix this by adding a bit more double cream so that the ratios are right. It's looking really good, so I'm going to pour it into the gastro tray and then get it into the blast chiller. WOMAN: Come on. Get it in there. Good work, Mim. I'm just hoping that it sets in time. TRENT: Everything seems to be going on track. Yeah, going pretty good, I think. I go and check on the ice-cream. The recipe says that we need it in the churner until its ready to go. Looks good. Looks really good, Trent. Nice job. Check my ice-cream. It's looking good. It's finished churning. I get it out of the machine, taste it. How does it taste? Yeah. Good. Tastes spot-on. Tastes exactly what I remembered Peter's tasting like. So I get it into a tray, into the freezer ready for plating. It was a bit of a risk to take the anglaise off a little bit early but I'm so happy with how it's turned out. Definitely worth the risk. I feel like that using my intuition's really paid off. CHLOE: Come on, guys! Keep it up! Go, Mimi! BRETT: Go, Mimi! Come on, Trent. ELENA: Go, Theresa. Lamington ready. My ice-cream churning. Ice-cream takes time to set and I'm just hoping that I've got the flavour perfect. How long has it got to go? Just churn until set, so... Let's have a little sneaky look in there. Alright. Not quite set yet. Is that OK? Interesting. Interesting what? I'm worried what he means by 'interesting'. Oh-oh! I followed the recipe. What does 'interesting' mean? Have I made a mistake? Um... Ah, what am I doing? Theresa looks like she's a little bit stressed out at this stage. Theresa's ice-cream is still in the churner. That has been in there for ages. Churn it for... Potentially there's too much sugar so it's just not setting. I don't know if that's going to affect the outcome. Just one thing to do - turn Pete's lamington into your grand slam-ington. 30 minutes to go! (ONLOOKERS APPLAUD) Pick it up! Keep working fast! Go, Theresa! Come on, Mims! Come on, Mims! HARRY: Go, Mimi! ELISE: Let's go, guys! Push! Keep clean! TRENT: The next element I get on to is the chocolate glaze. It really needs to be sort of nice and bitter but still be really nice and shiny. It covers the whole lamington and just really sets the whole dish. I measure out my cocoa powder, my cream, my sugar and water, bring it to the boil, mix it through my melted chocolate. Add the gelatine. Strain it through a fine sieve and set it aside ready for plating. Job done. (ONLOOKERS APPLAUD, SHOUT ENCOURAGEMENT) MIMI: Time is just flying by. It's really down to the crunch now. I really need to start plating but I need to get on top of this last element. It's the soft ganache, and I've made heaps of ganaches before, so I feel pretty confident with this one. I heat up some cream in a saucepan and chop up two different types of chocolate, put that in a bowl and then once the cream's come to boil, I pour it over the chocolate to melt it. The recipe says to blend through the butter once it gets to 36 degrees but I don't have time for that. I'm not even reading the recipe anymore. I'm just cooking on my intuition and I'm going to blend in this butter now. I'm cutting a few corners but I feel pretty confident. I just really, really need to make sure that this all comes together. Place into a stand mixture. Oh, shit. I've still got my glaze, my ganache. I think, um...if I just motor, I might be able to do it. When you think you've got everything done, it's really easy to overlook something, and that would be absolutely devastating today. So one thing I don't want to forget is to make sure I transfer my ice-cream from the churner into the freezer, so I do that straightaway. Theresa has had her ice-cream in the churner for way too long and definitely a lot longer than the other two, and I'm really worried that she has run the risk of it being way too sweet. The best advice we can give you is pedal to the metal. Everything has to be assembled in 15 minutes. Come on! (ONLOOKERS SHOUT ENCOURAGEMENT) HARRY: Push, Mimi! ELENA: Go, Trent! BRETT: Come on, Trent! Come on, Theresa! ELISE AND CHLOE: Go, Mimi! ELISE: Get it in there, Trent! Focus, Theresa. Focus. TRENT: So I've got 15 minutes to go. I've got all my elements done so I can start plating up. And plating up in this challenge is critical. That's where all the balance of textures and flavours come into play. Even though I've got all the elements done, if I don't plate it up properly, it could throw the whole dish out. For the coconut shavings I just carefully shave my parfait with a mandolin over a bowl of liquid nitrogen. I really need to take my time, make sure they're nice and even so that they're nice and light and melt in your mouth. I'll finish plating up the shards of coconut parfait in front of the judges. MIMI: To assemble the cherry jam lamington, I need to trim off all the edges of my sponge, tear it up into rough, little pieces of about 3cm by 3cm. I've added the jam, ganache and the whipped cream to it and I just need to combine it. I half-fill the mould on the plate and then add a dollop of cherry ice-cream. (ONLOOKERS SHOUT ENCOURAGEMENT) Push, guys! Make sure everything is where it needs to be! Tick off your list! I build around the rest of the sponge and then square it off and blowtorch the outside before I remove the mould. MAN: Come on, guys! Go, Mimi! Now I need to move on to my coconut parfait for the shavings. I had a bit of an issue during the cook. I used my instinct to fix it. But I'm really concerned about the consistency. I start to shave it but it's crumbling. Now I'm worried that if I haven't got it right, I might not be able to get the shavings thin enough. If I can't get these frozen shavings on the plate then I'm definitely going home today. I'm shaving and it's just not set. It's crumbling a bit and I'm just not sure what to do. I need shavings on this dish otherwise I don't have Peter Gilmore's cherry jam lamington. I try shaving my second-last block of parfait but... ..it just keeps breaking. I've only got one block of parfait left. I'm gonna leave this last parfait to set in the freezer till the very end, and just hope that it works out alright. This is what they call desperate times. Come on. Five minutes to go. Come on. (ONLOOKERS APPLAUD, SHOUT ENCOURAGEMENT) THERESA: Now that I have all my elements ready, I can get my parfait out of the freezer. Shaves beautifully. I'm really happy with them. TRENT: I need to start constructing the lamington. I need to make sure everything's 100%. I need the right amount of sponge. The right amount of jam. The right amount of ganache. The right amount of cream. Everything has to tie together and all those flavours and textures have to be perfectly balanced. Tick everything off! Come on, mate! Get everything organised! Come on, Theresa. THERESA: Next thing is I get my sponge. Once I have my eight cubes in a bowl I get the cherry jam and I place 1.5 tablespoons on the sponge pieces. Actually I add a little bit more because I love the cherry jam. BRETT: I'm worried about Theresa. She's added too much jam. I'm not sure that the flavour profile's going to match the one that Pete put up. I taste the jam... and it's a bit sweet. I can't understand why the jam isn't tart enough. I added the right amount of pitted cherries. I don't have time to fix it. The balance of flavour is so important for this dish. If I've made a mistake, just one small thing could be the thing that sends me home. 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: g Last minute! Get it on the plate! CHLOE: Come on, guys! Go! PETER: Come on, guys! Come on! MATT: Get organised! MIMI: With one minute to go, I have to get the frozen shavings ready to plate, and I just hope it's set. If I don't have a dish that replicates Peter Gilmore's in taste and look, I'll be going home for sure. Go! Go, go. I've only got one block of parfait left. I need to be so careful with them. All of a sudden... ..they start working perfectly. I'm so happy. I'm so relieved. HARRY: Come on, Mimi! Let's go! 30 seconds! Come on, Mimi! Push, guys! Make sure everything is where it needs to be! TRENT: The last thing I do to finish, I just carefully need to drizzle over the glaze so it's nice and smooth and shiny. HARRY: Come on, Trent. MIMI: I have no time and I need to throw my chocolate glazing on. I'm really worried because it doesn't look like Peter Gilmore's. The time call you don't want to hear... 10 seconds! 9! JUDGES AND ONLOOKERS: 8! 7! 6! 5! 4! 3! 2! 1! That's it. Your time is up. Well done, guys. Well done. You did it! Alright! Oh! Mimi, how'd you go? You get everything? I'm gone. Did you get everything? Good stuff, Theresa. Good stuff, Mimi. Awesome! Oh! How are you going? Yeah. Talk about to the wire. Oh, man. That was hard. Far out. Peter, I'll never look at those little lamingtons in the bakery in the same light ever again, having just seen what Theresa, Trent and Mimi have gone through making your version. Wow. Well, can't wait to taste them because lamington is, after all, one of my favourite desserts. You've got a lot of favourites, Gary. Let's get the first lamington in. TRENT: I'm super proud of how I've gone today. I think the dish looks really good. Maybe not exactly like Peter Gilmore's, but really happy with all the elements. How did it go? Yeah, it was fun. It was intense. But, yeah. Pretty intense? We were looking across the three of you and thinking, "There's no way they're going to finish." Have you? Yeah, I've got all of the elements on there. All of them? Yep. Have you done enough to stay in the competition? Getting to the top 10 was a huge milestone but I feel like I'm good enough to stay in the competition now. I've loved food for a while but to sort of come here and have the experiences that I've had, it's really sort of made me think about it a lot more seriously, and I'd love to one day open the restaurant where I can build the restaurant on the farm, grow everything and have it sort of as a farm sort of lifestyle that I grew up with. As long as I'm taking steps in the right direction to where I want to be at the end of the day, I'm happy. Right, go for it. Plate it up and let's taste. Thank you, Trent. Thanks. What do you reckon, guys? Wow. Pretty good effort. The surface of the lamington maybe is not quite as flat and smooth but I think, you know, it's all going to come down to taste, really, isn't it? There's a real bright acidity about the jam. There's a wonderful dark bitterness in the mirrored glaze and the ice-cream is super smooth and has a really lovely morello flavour. I also love those little coconut shards. They're actually really good. They do add to the dish. All the elements are there. It's just the proportions are maybe really mixed that weren't quite even. You're exactly right. What's different between Trent's and yours is just texture. Overall, it's a very good job. Right. Let's get the next dish in. MIMI: I know they have extremely high expectations of me and I just want to prove to them that I deserve to be here and I can still produce some amazing dishes. Is this dish enough, you know? You would've had a sense at the end of the cook. Are you buoyant? Are you worried? I'm pretty confident. So I'm just hoping that my plating brings this dish home because I'm really confident and I had so much fun making it. How confident are you that you can win this competition? I've been practising so hard and creating some amazing food. I just think, yeah, I just need to not frazzle myself and just really, like, keep calm. I think I did that in this cook and I think that, yeah, hopefully by realising that, then I can get better. That's exactly what you've got to do. You've got to back yourself. You know, if you really want it, you'll do that. You'll rise to the challenge. Yeah, true. Let's hope that dish keeps you in the competition and it's not your last-ever pressure test. It's really going to come down to the little things today. I'm trying to visualise what Pete Gilmore's dish looked like and I can't remember if he was really generous with the shavings or if they were kind of sparse. So I need to be cautious about the amount and I'm not going to put too many on. I hope this doesn't affect the overall balance of this dish. Excellent. Thanks, Mimi. Thanks. Thanks, Mimi. Doesn't look great, does it? It's not...it's not looking good, is it? f g Thanks, Mimi. Thanks. It doesn't look great, does it? It's not, uh...it's not looking good, is it? I don't know why she didn't put a little bit more coconut in there. I mean, she's got it there and it's sort of half-empty. Let's have a look and a taste. Her shards are really good. I tell you what, the flavour on that is...is deadset. The ice-cream is absolutely bang-on. Great amount of moisture. Yeah. For me, it's the jam stands out. She's got the...the balance right. But that sponge is super-light. It's just the little bit of finessing at the end, but actually, all of her elements are really good. Well, it's interesting. Obviously she made a mistake with the curls by adding extra coconut, but it's got a...it's got a good coconut flavour in there, and she's definitely rescued that. She talks about her confidence. But, you know, the sponge and the cream, she used her own intuition. You're right. I mean, that takes confidence. You're absolutely right. She did. She did a great job. And she rescued it and she knew that she had to add more cream to balance out the extra coconut she weighed out. So, that's great. But there are some negatives and we can't overlook them. I mean, she didn't put a lot of shards on. So, her presentation wasn't 100%. Right, let's get the last dish in. Are you going home? No. No. I feel confident with all the elements that were cooked. It was a push, but...I feel good. You've sacrificed a lot, huh, to be here? Yeah. Tch! I know everyone has, but... ..my family's on the other side of the world. I'm just wondering what they will be thinking. They'll be so proud. Of what you've accomplished. Absolutely, you know? And you look at this beautiful dish and you think, "Little old me, I did that." Like, it's crazy! And that's... ..that's huge, for me, yeah. Theresa, I think it's time for you to finish your dish. Alright. Thank you, Theresa. We'll taste. Alright. Thank you. Thanks. What do you reckon? Eh? Wow. Well, it's a beautiful, smooth top. I mean, it's actually the smoothest-looking. A bit of generosity there, though, which is... Yes, that helps, doesn't it? There's no doubt about it - her mirror glaze looked fantastic, nice and shiny and level. It tasted delicious. The presentation was great. The actual lamington and the smoothness, she nailed that. Mm. But there's a sharpness that's not...there with the jam. There's not that sort of really nice balance of sour and sweet. And the ice-cream is super-sweet. It's super-sweet. I was worried about her ice-cream from the beginning. Yeah. It took a long time to churn, um, and it tasted sweet. I want more acidity in the jam, I want more acidity in the ice-cream, I want less sweetness. And that, for me, is the miss with this dessert. I think you're bang-on there, to be honest. Actually, I think all of them made... ..different and equally kind of persuasive mistakes. But I love the fact that they've all got a dish to be proud of, whether they go home or whether they stay. So, you know what? Let's just bring them in and let them know. Yeah. Today, you got to cook Peter Gilmore's famous lamington from Bennelong, which was a beautiful dessert. Lots of process, lots of technique, and really pretty - something that you can now cook yourselves, but put your own ideas against, which is a wonderful thing. Peter, what were your thoughts? I've got to say, the fact that you can take a recipe, first time seeing it, and within two hours, get all that preparation done and actually make it, it's super-impressive, guys. Well done. Thank you. Thanks. Let's not forget, there's a serious consequence to today's challenge, and that is, for one of you, this has been the last time that you will cook in the MasterChef kitchen. 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: f For one of you, this has been the last time that you will cook in the MasterChef kitchen. Right, let's look at how you went. Theresa... You brought us a beautiful, neat, lamington and a chocolate mirror glaze that really shone. And we thought your generous use of coconut cream was a plus. However...your cherry ice-cream was too sweet and the jam lacked tartness. Mimi...super-light sponge, beautiful tartness in the jam, and your shards had a great coconut flavour, but there just wasn't enough of them. And that had a negative impact both on the look and also on how the dish ate. Trent... ..your jam had a perfect sourness. Your chocolate glaze was suitably bitter and your cherry ice-cream was spot-on. However, you used too much sponge and that really threw the texture of the dish right out. You know, this dish was all about balance of texture and also balance of flavour. And one dish was too sweet... ..and crying out for more tartness. That's why, I'm sorry... ..Theresa, you're going home. GEORGE: Oh, Theresa! We're gonna miss you. You know what's exciting for you right now is the fact that you can go back home and spend some time with your family... ..as a mother that's ambitious and has resilience. You're a fantastic role model, not only to your own family, but to a lot of people out there, that are, "What a legend." Oh, yep. You have to come down and have a look at this dish. It looks spectacular. (MATT TAPS BENCH) I just had one of those little 'boom' moments, where you go, "Boom! Done!" SHANNON: There's some skill, backed up by some really great flavour. Yeah, I really like it. Oh, my goodness! MATT: Theresa, since she's come back, has been a totally different cook, I think. And, gee, it's another impressive dish from her. It nailed the execution. It nailed the inspiration. HESTON: Absolutely bang-on. I think she's smashed it. I'm really proud for what I have done, you know, and to be able to cook amazing dishes like a Peter Gilmore dish, and just, you know, working with Heston... When I am cooking, especially with the mushroom, like, I've discovered who I am. And over the time, being back, every time I make a dessert, I just love it. And I've realised now, that's my happy place, when I'm whimsical and silly and... ..and that makes you feel so good. (SIGHS) GEORGE: Thank you, Theresa. (ALL LAUGH) Oh, I don't want to! (BOTH SPEAK INDISTINCTLY) You should be so proud of your effort. Thank you so much. I've learnt so much while I've been here on MasterChef. I have loved every minute of everything that I've learnt with food. MATT SINCLAIR: Good luck, Theresa. (CHEERING) If you think you're capable of something, don't let somebody else take that away. If you believe in yourself enough, you work hard and you don't give up... ..because you don't know what you're gonna show people around the corner. ANNOUNCER: Tomorrow night... I'm in here to win it. ..a monster immunity challenge. It could be your ticket into the finals. But it all comes down to what's in the box. What is that? And... Oh, there's a smaller one! ..which box they choose. (CHEERING) It's a gamble. Whoo! I've got my work cut out for me today. Come on! I'm not here to play it safe. And the winner will face off against the ultimate chef. Shannon Bennett! Here we go. Can the student beat the mentor? It's a disaster. Oh! ..to win the pin... Why is that an issue? ..that could take them all the way? It's not as clear-cut a thing as I thought it was gonna be. Hello to you and thanks for joining. This is exciting, isn't it? Eh? Now, let me get you up to speed. Previously in my life, my mother tried to marry me off - Someone please marry my daughter. I'm not asking for money.