All language subtitles for Masterchef Australia S14E52.srt - eng(2)

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Red Bee Media.
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ANNOUNCER: Previously
on MasterChef Australia,

(ALL EXCLAIM)
Wait - are those sprinkles?!

..took them somewhere
over the rainbow.

DANIEL: You see the
hundreds and thousands

and it just sparks that
kid-like imagination, doesn't it?

JULIE: But it's beautiful
to look at it. It's so exotic.

They filled the kitchen
with colours and flavours.

Yeah, it's tasty.

JOCK: A robust plate of noodles.

That is stupendous work.

Really? Thank you very much.

But Julie, Billie and Mindy found
themselves in the bottom three.

Tonight, these three legends
of the MasterChef kitchen...

JULIE: I feel strong
with these women beside me.

..face a pressure test
from the queen of chocolate.

# 'Cause you're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

MINDY: Let's do it, girls.

BILLIE: Mindy, Julie and I
have made a pact.

We are bringin' the sisterhood.

Here, we have three women who are
intelligent, strong, skilled,

and who love each other.

This has gotta be about
girl power today.

Let's have so much fun.

We want this to be
a really empowering day.

(CHEERING, APPLAUSE)

Good morning, LADIES.

ALL: Good morning.

Today is a pressure test,

which means that you are
in the danger zone of going home.

Of course, any pressure test
we set now

is bound to be
exceptionally challenging.

We're at top seven,
days away from finals week.

We had to make sure that the chef
that set this pressure test

was going to make it
the ultimate challenge.

And she assures us
that she has done just that.

(CHUCKLES)

This pressure test has been set

by one of Australia's most celebrated
and internationally esteemed

pastry chefs and chocolatiers.

She's even set the MasterChef
finale pressure test.

She has won over the hearts -
and stomachs -

of chocolate lovers worldwide.

Please welcome, from
Savour School in Melbourne,

queen of chocolate, Kirsten Tibballs!

(CHEERING, APPLAUSE)

I can't think of a better person
to have walked through the doors

on a day where we've decided

to cook with joy
and positivity and energy.

Kirsten Tibballs
is just the right chef.

Yeah!

It really is girl power today, hey?
It is girl power!

I'm not sure what Kirsten's
going to have brought for us today,

but I know it's going to be
a challenge.

It's a fancy-looking cloche, too.

I'm so happy to see you.

Do you feel the same?

BOTH: Yes!

Yes, we do.

Kirsten, you've got your fingers
in so many pies it's not funny.

What are you up to?

This year's a really exciting
year for me.

I'm head judge of the World Chocolate
Masters competition for Taste,

which is top chocolatiers
and pastry chefs

from all around the globe,
competing in Paris.

And we're celebrating
20 years of Savour.

20 years!

(CHEERING, APPLAUSE)

Well done, Kirsten. That's amazing.
Thank you.

That's amazing.

Tell us a little bit about
what's under the cloche.

OK. So, what I've actually created
here, it's all about design.

So, the finish
is equally as important

as the taste and the texture inside.

Well, I reckon,

why don't you just
put them out of their misery?

You know how this goes. Let's do it.

Today you will be creating my...

Ooh!
Oh, my God!

Wow.

Oh, my God!

..Cherry On Top entremet.

BILLIE: I'm...pretty scared.
(CONTESTANTS LAUGH)

Wow.
MINDY: Wow.

Can you imagine
what the inside looks like?

It's so cool!
Yeah, I reckon it's going to have
a lot of layers inside.

JULIE: I'm quite certain that
inside that black velvet exterior

there's going to be a world of pain.

So, should we cut it open?
Yes, let's.

Oh, wowser.

Oh, my good God.

(LAUGHS)

(GASPS)
Holy crap!

Yeah. (LAUGHS)

Oh, my God. Of course.
Holy hell!

(LAUGHS)

Alright, then. Sure.
JOCK: What about that?

Yeah, what about that?
What ABOUT that?

Like, where do we begin?!
Oh, my God!

Seriously. Kirsten,
what are we looking at here?

'Cause there's so much going on.
Tell me.

KIRSTEN: So, for me,
it's as equal importance

the look, the taste,
but also the texture.

So, on the bottom here, we have
a chocolate-almond pain de Genes.

We have caramelised
puffed rice crunch layer.

JULIE: OK.

Then we have a vanilla creme,
a cherry jelly, chocolate mousse.

MINDY: The inside of this cake
is insane.

There is layers and layers
and layers going on.

The outside is next level.

A chocolate and cocoa butter
velvet spray on the exterior.

A milk chocolate truffle shell
filled with a cherry gel.

Here we have red cocoa butter
moulded in white chocolate.

Do you wanna taste it?
Yeah! Can't wait!

Uh... Yes.
Yes.

Of course you do.

It's so, like, sexy looking,
isn't it?

Oh, my goodness me.

This is, like, a flavour bomb.

There is everything going on.

You've got soft layers,
mousse layers,

that pain de Genes
right down the bottom.

It is the thinnest, tiniest layer.

This cake is beyond delicious.

This is the best chocolate mousse
I think I've ever eaten in my life.

Oh, my gosh. It's almost worth
being in a pressure test

just 'cause I get to eat this!

It's amazing.

It's like chocolate crackles
on the bottom

and the smooth vanilla custard,
and the mousse - oh, my gosh.

It looks like it would be just
a big hit of sugar, but it's not.

It's flavours and textures,

and it's absolutely beautiful.

For me, the finish of it
is really important

to have a beautiful, clean square.

Yeah.
It's got a lot of layers there.

If one layer is slightly too thick,

you're not going to fit it all
into the mould.

And that's really important,
obviously,

that you're able to get
all the elements in.

I think one of the other
big pressure points for me,

when I was eating it at least,

was the texture of the cherry
inside the cake.

There's a setting agent in there,
you've got to blitz it,

so making sure that is
as smooth as silk is pivotal.

The texture is essential.

The other thing you need
to be very mindful of

is that some of the elements
have to freeze

before your cake can be assembled.

And if you don't get that done
quickly enough,

your cake isn't going
to freeze enough

to get it cleanly out of the mould.

This is a tough one, Kirsten.

JULIE: Every single one
of these layers

is critical to this dessert.

Any stuff-up in any of these layers

could be the thing
that sends you home.

Julie, Billie, Mindy,

you will have 3 hours and 15 minutes

to make a carbon copy
of Kirsten's cake.

OK.

That doesn't seem like very long.
Oh, my God.

3 hours and 15 minutes

isn't even long enough
to finish the whole Titanic movie.

So I don't know how the hell
we're going to make this insane cake

in 3 hours and 15 minutes.

The recipe, equipment and
ingredients are all at your benches.

The dish that
least resembles Kirsten's

will send its maker home.

Good luck. Your time starts now.

(SPECTATORS SHOUT ENCOURAGEMENT)

MINDY: Whoo! Let's go, ladies! Yoo!

Where's the fridge?

Um...

Agh! Agh! Agh!

(MIXER ACCELERATES, POWERS DOWN)

The first element
is a chocolate pain de Genes,

which is...thin chocolate cake.

We have to whisk together some
almond paste and some sugar.

88g.

I'll be adding to that some eggs,
but not just 'two eggs' -

it's a certain grammage of eggs
that has to be measured out.

If Kirsten Tibballs says you need
83g of whole egg and 17g of egg yolk,

she has a reason for that.

I'm just going to do what she says.

And yolks now.

I'm feeling under the pump
right now.

3 hours and 15 minutes
just does not seem like enough time

for that insane cake
that we just ate.

But, um, I'm feeling good.

I feel really privileged to be here
with Julie and Mindy.

It means a lot to have
strong women around me.

Let's go.
Whoo-hoo!

It's so important to me to be
a great role model

for Ada, my daughter.

I think that's part of the reason
I came back here,

because I want to sort of show her

that you should chase
what you want to do.

It's hard to be away
from home, but... (SIGHS)

..this experience has been
more than I imagined it would be,

and I'm not really ready
for that to end yet.

Good work, guys! Keep going!
Let's go, guys!

Come on, guys!
Whoo!

I remember the pain de Genes being
really quite thin in Kirsten's cake.

I'm just making sure to push it down

and flatten it out
really quite thin.

I've never made anything
like this in my life.

But what a day to do it, hey?

Mindy.

Hello, ladies!
Keeping that energy up?

Hey, girlfriend!
Hey, girlfriend!

How's it all going?
Well, it's exciting.

I've not kind of done this before,

so it's really exciting
to be doing a recipe

that is just beyond my kind of,
you know, attack zone.

I am really excited about that.

Love that attitude.
Girl power today!

Yes!
Girl power!

Whoo!
Whoa!

(LAUGHS) She left it hanging!

You get one too, Mel.
You get one too.

Come on! Yay!
You get one too.

Go, the girl power.
Yeah.

KEYMA: Come on. Go, Billie.
ALVIN: Come on, Billie.

BILLIE: So, the pain de Genes
is in the oven.

The next thing I start is
the caramelised rice puffs.

So, I get some sugar into a saucepan
and melt that down

and then add in some rice puffs

and caramelise those
until they're nice and golden.

"Chocolate... Milk chocolate."

And this part of the cake,

that really crunchy,
caramelly textured layer,

it was, I think, integral
to the flavour of that cake.

ALVIN: Yeah, Billie.
That looks great.

You've gotta love a recipe
with Rice Bubbles in it, Julie.

JULIE: I DO love a recipe
with Rice Bubbles, Dan.

I loved this element
when I tasted the dessert.

It actually reminded me
of chocolate crackles,

which gave me just a beautiful
childhood memory.

I can't remember the last time
I ate a chocolate crackle.

"Return to the heat
and continue to stir

"until it's dissolved
and it's caramelised."

Caramelise that rice.
I'm caramelisin'!

While the Rice Bubbles
are on the heat,

I turn my attention
to the cake mould.

"16 x 16..."

"..22 on a baking tray
and put in a blast freezer."

Oh, no, you can smell it, man.

Huh?
You can smell it.

Julie, give your
Rice Bubbles a stir.

Oh...

JULIE: Something's burning.

Oh, God.

That's not the greatest smell
in this kitchen.

Oh, Jesus.

I don't want that smell today.

Oh, shit.

Come on, guys!
Let's go, guys! Come on!

Come on, Billie! Come on, Mindy!
Come on, Julie!

Let's go, guys.

SARAH: We have Mindy, Billie
and Julie fighting it out,

but Julie made a bit of
a mistake with her rice,

so she's fallen behind a little bit.

JULIE: I stir it around,
I'm trying to bring it back.

There's a few little
burnt ones in there.

This is not the right texture,
it's not the right colour.

When you stuff up an element,

you're between a rock
and a hard place.

So the rock is, if you don't redo it,

there's something very clearly wrong
with your dish.

The hard place is, if you do redo it,
you're going to fall behind.

I'll try it again in a minute.

I choose the hard place -
I'm going to redo it

because I'm not putting something
into this beautiful dessert

that is not as it's supposed to be.

SARAH: Go, Julie.

Second batch of puffed rice, I think,

"Maybe I won't multi-task
while I do this one."

I'm just going to take care of it
and make sure I don't ruin it again.

BILLIE: To finish off
the crunch layer,

I add some toasted coconut,

add some melted chocolate to that,

and I'm up to the step where
I need to assemble the base layer.

Well done, Billie!

The cake's structure won't hold up
if anything is a little bit out,

so I'm making sure
to measure exactly

so it fits perfectly
into this mould.

Lovely, Billie.

I remember the crunch layer
being really quite thin

in Kirsten's cake...

..so I'm just making sure to
push it down and flatten it out

so that it gets into every single
corner of the square mould.

ALVIN: Nice work, Billie.
Good on ya, Billie!

Good job, Billie!
Nice work, guys!

Billie is a machine
in pressure tests.

She's a technical cook as well

and she does everything
really carefully.

She doesn't skip a beat.

She's doing a really
'rice' job there.

Oh, God, Dan. That's so bad.

MINDY: The recipe says to cut
a 16 x 16 kinda square. (LAUGHS)

But I've got the mould right there
and I think I'm just pressing

straight down and cutting that out.

Push all the other bits aside.

And that's another thing
off my list.

Now I need to get that crunch layer
down onto my pain de Genes.

I've got a little offset spatula
and I'm just working this mixture

all around the edge.

It's hard because it's sticky
and there's, like,

Rice Bubbles in there
but there's coconut chips,

so it's a really rough mixture.

It's like trying to spread
really rough concrete

on this tiny, little cake.

BILLIE: The base is done, and
the next thing I need to get started

is the cherry jelly inserts.

So, these cherry jellies are sort
of poked into the chocolate mousse

and they create this lovely
little pocket of the cherry,

which is so bright.

The next thing is the vanilla cream
layer and a chocolate mousse.

JULIE: How are you doing, Billie?
Oh, good, Jules.

Bloody moving through it, hey?
It's a bit of a jog, isn't it?

Yeah, it really is. It REALLY is.

MINDY: I need to move on
to my cherry jelly.

Kirsten's cherry jelly
was just perfectly set.

It was delicious,
it reeked of cherry,

and it was perfect against
that chocolate mousse.

I've got my beautiful little
maraschino cherries out,

I'm chopping them because
they need to be finely sliced.

And what do I do? I cut my thumb.

And I need a glove, guys.
I cut my finger.

Glove. I need a glove. Nurse! Nurse.

KEYMA: Oh, my God.

BILLIE: Mindy is really
rushing in the kitchen,

and she's always very composed.

It's the first time I've seen her
really rush around the kitchen

You're doing well catching up,
Julie. Keep going, mate.

Thank you.

So, I've got my second batch
of caramelised rice done.

In this dessert,

this layer is a couple of mil thick,

but so much time and effort has gone
into just this one little bit.

Ladies, you've got two hours to go.
Come on.

(ALL SHOUT ENCOURAGEMENT)

ALVIN: Go, Julie! Go, Mindy!

Two hours to go. There's way more
than half of this dessert

to still finish, and I am behind.

DANIEL: That's it, Julie.
Keep moving.

I want to climb inside
that blast chiller.

(LAUGHTER)

"63g caster sugar.

"Place the egg yolks into a small
stainless steel bowl and whisk."

Sugar.

I'm onto the vanilla cream.

I've got my gelatin soaking

and I'm whisking the egg yolks
with the sugar.

Whisk it for the biscuit! Go, Mindy!

Basically, we're
creating an anglaise.

This was one of my favourite
elements of the dish.

I absolutely loved it.

Good on ya, Mindy!

I want to get it perfect.

Now I need to move on
to my chocolate mousse.

Alright, let's get a round of
applause. Let's keep going!

Whoo!
Let's go!

(BILLIE SQUEALS)

Hmm?

Oh! I just caught it in time.

I have made all of the layers,
and I'm up to assembling this cake,

which feels really good.

It's, I guess, the main
part of this recipe.

I'm thinking about Kirsten's cake

and how the layers are just...
they're perfect.

They're so square and so even.

I need to make sure that I get it
into the mould properly

so it looks the same as hers.

Every layer has to be done right.

If you have one layer thicker
than the other, for instance,

then your whole flavour profile
and your balance is just off.

Good work, Billie.
(ALL SHOUT ENCOURAGEMENT)

Now that the cake's assembled,
I have to make the cherry garnish.

Keep up the pace!

KEYMA: Come on, Mindy!

Mindy's adding the final layer
of the cake,

and she's pushing it down
into the mould.

MINDY: Looks like Mindy's
pain de Genes

is not fitting in
the mould properly,

so she's pushing it down
quite aggressively.

If she continues to
push it on too hard,

what that might mean,
it could crush the other layers

and there's some risk of the
flavours bleeding into one another.

And with three amazing
cooks doing this dish -

two of them previous winners -

it's going to come down to
all the minor details.

Far out. Next one. Where are we at?

Kirsten, how long have they got?
One hour to go!

(ALL SHOUT ENCOURAGEMENT)

ALVIN: Come on, Julie! Come on.

Till about half full.

Julie had to redo
some of the elements

and she's fallen a bit behind.

She's going to have to motor on
to catch up to the girls.

I'm finally assembling the cake.

So, right now, I'm gently heating
the sides of this vanilla layer

because I need it to slide out.

SARAH: Go, Julie!

I don't know how to do this.

How do I lift it across?

I do not know how to do this.

DANIEL: Good on ya, Jules!
That's it.

(LAUGHS)

I don't really know how to move it.

It's like trying to put
an octopus in a string bag.

I get it across

and I get it onto the mousse,

and it's in the middle
of the square.

Oh, thank goodness.
Well done, Jules! Good on ya.

We all want to stay
and see out this competition.

But we also know that one of us
is going to go home today.

Julie Goodwin and Billie!

Whoo!
How are we doing, girls?!

The one thing that we can do
about that is bring

a good mental game to it
and to bring positive energy.

I feel strong with
these women beside me.

I feel good about the pact
that we've made with one another,

that this will be a good day.

So I've just got to go as fast
as I can, as precisely as I can,

and put up the best dessert
that I can.

Come on, Julie. Keep motoring, mate.
You're catching up.

Thanks, Dan.

Ladies, it feels like
you've climbed the mountain,

but I can tell you it is
just getting steeper!

You've got 45 minutes to go!

(ALL SHOUT ENCOURAGEMENT)

MINDY: I'm making my cherry garnish.

Kirsten's cherries
were like perfection.

I can't believe
she made them by hand.

I'm melting the chocolate in the
microwave in 30-second increments.

I need to get the temper right

because it needs to
come out of my moulds.

Far out.

Now that I've got
my chocolate melted,

I'm pouring it all
over those moulds,

and I need to get them into
the blast chiller to set.

Onya, Mindy. Keep going, mate.

I'm up to the little cherry garnish
filled with white chocolate.

"Stir vigorously
until the chocolate melts

"and gets to 30 degrees."

That's 30.

Chocolate.
32 minutes, Billie.

Sorry?
32 minutes.

Thank you.

This white chocolate is quite thick

and it's just not the right
workable consistency

to get it into these little moulds.

It's not really working.

You have to have a huge understanding
of chocolate and how it works

to master tempering it.

I've done it quite a few times,

but I don't know why
it's not working,

so it's just one of those
really frustrating things.

Just gotta keep going.

ALVIN: Come on, Billie!

My cherry garnish is going
into the blast chiller.

See how they go.

Now I need to fill my chocolate
truffles with cherry puree.

The cherry gel truffles were
actually one of my favourite parts

of this beautiful dessert

because when you bit into them, they
are like an explosion of cherry.

From the words of Shania Twain,
"Let's go, girls."

(ALL CHEER)

That's it, Billie!

This white chocolate, it's
just taking ages to thin out,

and I just can't get it right.

I feel like I'm falling behind now.

Time is just flying by.

ALVIN: Come on, Billie.

I'm starting to feel the panic.

Oh, bloody hell.

There is no way I'm going to
have a complete cake

at the end of this challenge.

BILLIE: I've spent so much time
on these little chocolate cherries.

I felt like I had a good pace
at the start of this challenge

but this chocolate has thrown me

and I just can't get it right.

MINDY: How are you going with it,
girls? Far out!

But...

..I remember the pact
Julie and Mindy and I have made,

and it's really inspiring.

These incredibly strong women
that I admire and really look up to.

And I think of my daughter,
and I wanna show her

that strong women can achieve
what we set out to achieve

and that's what's driving me
to keep going.

That's better.

Finally got this white chocolate
to a nice consistency

so I get it straight into the moulds,
tap out the excess

and just hope that it's going
to set in time.

(WHISPERS) OK.

MINDY: My beautiful little cherry
garnish is in the blast chiller.

So, next, I need to get my entremet
out of the mould.

It is huge and I don't want it
to break.

It actually looks like
it's a perfect shape.

DANIEL: Good on ya, Mindy.

Looks awesome.

Now I need to get
my chocolate truffles on top.

Eight perfectly placed
chocolate truffles,

just like Kirsten Tibball's
beautiful entremet.

I can't believe how fast
the time is going.

I need every single second
that is left in this challenge

or I will not have a dish
at the end of it.

Yeah, nice, Billie.
Good on you, mate!

ALVIN: Yes. Yes!
(APPLAUSE)

Let's go, guys! C'mon!

ANDY: Come on! Keep pushing!

ALVIN: Come on! Come on!

Come on, Billie. Keep going, mate.

My heart's racing,
and I'm feeling a little bit sick.

Getting the spray perfect
is paramount to a successful dish

because it's the first thing
that you look at with this cake.

It's a beautiful black velvety
finish.

Six minutes to go! Come on, girls!

ALVIN: Six minutes! Push! Push!

JULIE: I can see Mindy and Billie
are going strong, but I'm behind.

And I need to get my cake
out of that mould.

Kirsten's cake was perfect.

It had perfect edges, perfect sides

and what I want is to turn my cake
out and have it look just like hers.

(DRAMATIC MUSIC)

Oh, no, no, no, no.

(SILENCE)

I know right in this moment that I am
not going to achieve the perfection

that I was aiming for today.

Take your time.
Don't have time.

As perfect as I need it to be,

there's no point having
a perfectly turned out cake

if it's not served on time.

(EXHALES)

Good one, Julie.
Nice, Julie.

Go, Julie!
(WHISTLES)

It's time to get the truffles on top
of this cake and to get it sprayed.

How are we doing, girls? We good?

MINDY: I've got one more step to go.

I need to finish this.

Little domes are gonna come out
of this mould.

I just need four of these
tiny little domes.

C'mon.

(EXHALES)

SARAH: Almost there.

You got this.

(SIGHS)

One's out.
One out.

Yes, yes.
Two out.

(TAPS)

Pushing through all these shattered
pieces of chocolate

to find four little spheres.

Got a couple.

And thank God, four survived.

DANIEL: Yes, Mindy.

(JULIE SNIFFS AND SIGHS)
I can do this.

ALVIN: C'mon, Julie. Come on.

Come on, Julie. You got this.

How many balls should there be?
What?

That says eight and there's...

Oh, God! There's a ball missing!

I need another truffle. Aagh!

DANIEL: Come on, Julie! You're doing
well, mate. Let's go! Keep going!

Two minutes to go!

(ALL SHOUT ENCOURAGEMENT)
Let's go, Billie.

BILLIE: I am trying to put these
little cherries together

and my hands are shaking and it's
so fiddly and they are so delicate.

MINDY: Got my cherry garnish done

and finally, I'm getting my cake
onto my platter.

ALVIN: This is the hardest bit.

Like, actually moving it
to the plate.

KEYMA: Good job, Mindy! Well done.
SARAH: Yes!

Almost there. Take it home.
Let's go!

Come on, Billie. Be careful, yeah?

Yep.
Super careful.

You'll be fine. You'll be fine.

Yes, Billie, that's it!
Yes, Billie!

Twigs on the cherry.
Twigs on the cherry. And then go.

Good on you, Julie,
keep going, mate.

I am really happy
with this spray job.

Looks perfect, Julie.
Yeah.

Now I have to pop these little
cherries out of their moulds,

join them together
and get it on the cake.

But I'm running out of time.

Go hard!

Don't be shy with it, Julie.
Pop it.

JOCK: Get angry with it, Jules.
I AM ANGRY WITH IT!

Whoo!
(CHEERING)

(DANIEL WHISTLES)

Yes, Mindy! That's it!

Beautiful, Mindy! That's so good!
Come on, Billie! Yes!

BILLIE: Kirsten's cherries look like
beautiful cherries in their prime

and mine look like they've had
a really rough winter.

ALVIN: Come on, Julie. Come on.

I need to get my cake onto this
beautiful big round board.

Come on. Here we go.

I'm starting to panic now.

This is panic time.

Oh.

30 seconds!

(ALL SHOUT ENCOURAGEMENT)

SARAH: It's so bloody stressful.

I can do this.

Julie is lifting this entremet
onto the plate with two spatulas.

There's this crack starting to form.

Oh, God.

Oh, my God, Julie.

(DRAMATIC MUSIC)

It's a bit messy
but my cake's on the board.

Go, Julie!
DANIEL: Get those little cherries
on it. Let's go.

JOCK: Alright, here it is!

10!

ALL: 9! 8! 7!

6! 5! 4!
Where's my stalks?!

3! 2! 1!

That's it.
(CHEERING)

Wowwwww-wee!

Good on ya, guys! Well done!

Proud. Bloody proud, hey?

Bloody proud.
Bloody proud.

You right, Jules?

(CRIES)
Easy, they said!

Just an easy one.
Just a cake.

(ALL LAUGH)

Oh, bloody hell.

I love you guys.
I love YOU guys. (SNIFFS)

Bloody amazing.

Whew!

Good luck, Billie.
Thank you.
Good luck, mate.

Walking this cake into the judges
and Kirsten, I'm very nervous.

I know there are a couple of faults.

The cherries are not very cute.

The black velvet spray
is also a little bit uneven.

It's scary.

Those little flaws could be
what sends me home today

and I'm certainly not ready
to go home.

JOCK: Billie.
Hello.

(CHUCKLES)

How are you feeling?

I didn't... I really did not think
I'd get that done

in the last five minutes.

You were pretty emotional
at the end of that cook.

It's...being away from my daughter.

It's really hard.

(SIGHS)

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It's...being away from my daughter.

And, yeah, I'm just constantly
thinking about her at home,

and it's tough.

How old is she, Billie?
She'll be two next month.

I've been away now for nearly
a quarter of her life.

There's a lot of guilt, I think.

Can I just say, Billie,
that as a mum who is a chef,

I think that that's normal,
all the feelings you're having.

And I think that
what you need to keep in mind

that if you're happy,
your child is going to be happy.
Yeah.

But you did an amazing job.
You should be very proud.

Thank you. I appreciate that.

We'll taste now. Thank you.
Thank you.
Thanks, Billie.

Thanks, Billie.
Thank you.

Alright.
Let's talk about the spray.

A few air bubbles on the surface.

I think also, she's missed
a lot on the sides, huh?
Mmm.

Cherries obviously not as pretty
as yours, not as shiny.

Still, it's all there.

It is all there.
And I think it's a great effort.

Ooh-hoo.

Hey...

Wow. It looks good.
That looks really good.

It looks really, really good.

Great layers.
Great layers.

Wow.

It looks so good.

Great effort by Billie.

I've got to say,
it's pretty close to yours.

She's layered it beautifully.

And people may not realise
how challenging it is

to make sure
none of those layers are too thick.

I loved
looking at that cross-section

of clear, discernible layers,

but also clear,
discernible flavours.

It all works so beautifully together
and ultimately it's fun to eat.

She's nailed the textures.

The mousse is light and airy and the
texture of the jelly is on point.

The crispy rice layer
is so crispy, so delicious.

Flavour, texture and look.

I think she's absolutely covered
all three exceptionally well.

BILLIE: Good luck, Min.
JULIE: Good luck, mate.

Slow and steady.

Walking my cake up to the judges,

I've got nothing but pride
in my heart.

ANDY: Here she is.

She's looking very happy, too.
Still smiling.

(LAUGHTER)

Who knows if I've done enough.
I've given this my all.

I have left absolutely nothing
in the tank, and I hope it saves me.

But it could be anyone's game today.

Talk us through how you're feeling
right now.

When I feel that vulnerability
walking through those doors,

all I think back to is my family.

And my elders and my ancestors
from the past.

And I just think I'm just going
to stand on their shoulders

and I'm going to stand up tall.

I feel like
I've done my family proud,

and now I feel like my purpose
is connecting people

to Indigenous culture through food

because we've got so much
to be proud of

and food is just such
a magical way to do that.

Thanks, Mindy.

We're going to cut this bad boy open
and give it a taste.

Thanks, guys. I really enjoyed it.
Thank you.

Thanks, Mindy.

Velvet spray's good.

There's a lot of cracking on this.
Yeah.

It would have just been
that little bit too soft

when she has transferred it
to the plate.

You can see her finger marks
sprayed into the side.
Absolutely. Yeah.

It is rough around all of the edges.

The two halves of the cherry
are not joined.

Let's get it open.

The jelly looks a weird shape.

It's not as nice and round.

I think it's been maybe compacted
to fit all the layers in.

Because you actually start
with the jelly

and a little bit
of chocolate mousse.

When she's pressed
the other layers in,

she's pressed down

and the jelly's borne the brunt
of probably that pressing down

to ensure that the other layers fit.

Yeah. What, so the bottom layers
are too high?

That jelly's got some issues.

OK.

There's a few issues.
Yeah.

And I think it all stems
from the first layer.

The pain de Genes is very thick.

What's the cake meant to be?
A mil? Mil and a half?

Yeah.
That's a centimetre.

Pushing that down
has then pushed the jellies down.

Another big problem that I've got

is the cherry jelly is, like,
very firm and grainy.

The jelly itself almost seems like
it has undissolved sugar.

It's almost like having
crunchy sugar in there.

And the thing about an entremet

is that it's all about
those clean layers.

And it comes down
to really paying attention

to a millimetre here,
a millimetre there

in the way things are assembled.

And, unfortunately, that amount
of attention to detail is lacking.

And that's why we're seeing
all of these little faults.

I'm worried for Mindy after that.

BILLIE: Good luck, Jules.
MINDY: Good luck.

I have all this pride, and I'm happy
that I got everything done.

But I'm a little bit heartbroken.

I have messed up
the outside of this cake.

Julie Goodwin.
Hello, Julie.

Howdy.

Knowing that the appearance
of this dessert

was as important
as anything else today,

I feel that this is my last dish.

I am disappointed that it's not

the beautiful creation
that yours was.

And I know that appearance
is a massive part of this challenge.

So I hope that the only flaws
are the ones that you can see.

My great privilege today
was cooking with Billie and Mindy.

And I want to thank you, Kirsten.

It's just so beautiful
to see you in this kitchen.

And after sort of the decision
and the pact that we all made today,

can I tell you, there is no-one
I would rather have seen
walk through those doors.

You are a hero, lady.

Thank you so much, Kirsten.

Thank you all. Thank you.
Thanks, Jules.
Thanks, Jules.

I'm not crying. You're crying.

Did Julie make you cry?
Yeah. She did make me cry.

See, Mel's crying as well.

(LAUGHTER)

How could you not?

Visuals - it's probably
the roughest looking of the day.

But I've got to say,
the good-looking side...

Is Good looking.

The velveting is probably
the best of the bunch, today.

Yep.
It's gorgeous.

Oh, wow.
Wow.

It looks so much better on the inside
than it does the outside.

The jellies are perfect.
Clean layers.

Hopefully, it'll taste just as good.

The flavours for me were spot-on.

I couldn't fault
any of the flavours.

Beautiful flavour.

I can't really knock her on anything

other than her movement to the tray.

And good on her for redoing
those Rice Krispies

because I think she would have been
in trouble if she hadn't.

Yeah. I agree.

I think that almost every single
component of this is pretty sound.

Like, I cannot get over
how she continues to do that.

Yeah.
Yeah.

Because she has
some of the best elements today.

Yeah. There's some...
a couple of losses.

But overall, for me,
it's a big win.

Before us, stand two past winners
and one legend of this kitchen.

Three remarkable women.

Three superb cooks.

One of you about to go home.

Julie, you told us
you made a pact today

to hold your heads high
with these two girls

and to be proud of your efforts,
no matter what the result.

Yes.

Do you feel like
you achieved that today?

Bloody oath we did.

(LAUGHTER)
Yes, we did.

Yeah, we did.
We did. We did.

You are three very talented women.

And you have made our industry
proud.

Well done.
Thank you.

Thank you.
Thank you.

Alright. Let's look at the three
of your dishes, one by one.

Billie, every layer
was consistently beautiful,

both in texture, flavour...

..but also resemblance.

It was an incredible effort.
Well done.

Thank you.
Good on you.

Julie...

..the outside of your cake,
it had a distinct sag.

(EXHALES DEEPLY)

In looks,
it was rough around the edges,

but when it came to taste,

your jelly was stunning.

Balance of flavours is paramount
in a dish like this.

Yours were absolutely spot-on.

Mindy, in terms of its outward
appearance, you did a brilliant job.

However, inside
there were a few issues.

Not only was the pain de Genes
undercooked, it was too thick.

And because of that,
you compressed everything

to make it fit in the mould.

The layers then seeped
into each other.

And the jelly was firm and grainy.

Although it looked very similar
to Kirsten's,

it tasted very different.

That's why...

..I'm sorry, Mindy,

unfortunately, you're going home.

Hey, it's all good, guys.

It's all good.

It's all good.

I should be sad, but, God,
I just feel so full in my heart.

I've cooked off against two
MasterChef winners, Julie and Billie.

And to go out against those ladies,
I couldn't be happier.

MEL: Mindy, you have consistently
brought us phenomenal dishes,

and you have lived up to your
reputation as an incredible chef.

You wanted to represent your mob.

You've done that
with honour and with pride.

And the MasterChef kitchen
is much richer

for having you in it.

(SPEAKS INDIGENOUS LANGUAGE)
Thank you so much.

This has been incredible.

The strength and resilience
that I have found

from these incredible people
that have surrounded me.

I just have a very full heart

and I feel really, really proud.

Unfortunately,
now it's time to say goodbye.

So come over.

I came back to MasterChef to be a
voice for Indigenous Australia

when it comes to food,

represent my family and my mob.

I wanted them to feel proud
of a rich culture,

an incredible history, beautiful
native, indigenous ingredients

that are unique to this country.

And I hope that I've actually
started to convey that message.

You guys are amazing, and crazy.

Time for me to get back to country,
to put my feet into the ocean.

It's time for me to go home.

Alright. Let's do it!

Mindy! Whoo!

Give it up for Mindy, everybody!
(CHEERING)

Love you!
Whoo! Whoo!

ANNOUNCER: Tomorrow night
on MasterChef Australia...

JOCK: Holy mackerel.

..the Great Wall is back,
with a twist.

Wow. I was not
expecting that at all.

And with only
six cooks left...

You're going down.

..it'll be tougher
than ever...

(COUGHS)

..to keep their spot
in the competition.

Captions by Red Bee Media