All language subtitles for masterchef.australia.s15e07.1080p.hdtv.h264-cbfm

NARRATOR: Previously on
MasterChef Australia...

..we kicked off
Secrets to Success Week

with Poh's puzzling mystery box.

That's crazy.

My brain is going
a bit all over the place.

ANDY: Let's go! Hustle, hustle!

Oh, no.
What am I gonna do with this?

Make something out of...
literally nothing.

And with only two extra ingredients,
they made it magic...

JOCK: Waffles? This is good!

MELISSA: Yeah, savoury waffles.
Bougie brunch.

Anyone who's capable of
producing a cracking dish

with just the underbench staples

really holds themselves
in good stead for the competition.

..with Malissa winning
dish of the day

and the chance at immunity.

Holy cannoli! (LAUGHS)

I bloody loved it.

It was great.
Oh, yay!

Really, really good.

Tonight, it's elimination
number two...

CATH: I'm really worried because
one of us is going home.

..and they're about to step up
their pastry game

with a dessert queen.

DECLAN: Game day.

First time in the black apron.

ALICE: Oh, my gosh.

LARISSA: Ready to get
back in the kitchen?

Yes, I am.

I am terrified going into this cook.

Do I have eyebrow frown?

(BOTH CHUCKLE)

The fact that it's an elimination,
it's terrifying.

Such a small group too.

(SIGHS)
I don't know what's about to happen.

(CONTESTANTS CLAP AND CHEER)

Whoo! Go, guys!

Morning, everyone, welcome back.

ALL: Morning!

It's good to see
all your faces again,

fighting fit and ready to fight
for your place in this competition.

While you were all
recovering from COVID,

the guys in the gantry
faced an elimination.

So, of course, to make it fair,

now it's your turn.

This is your first elimination.

Unfortunately,
at the end of this challenge,

one of you will be going home.

Declan, you ready to
get back in the saddle?

Yeah, yeah. Um...

Black apron feel
a little bit different?

Yeah, matched with the outfit.
I've gone all dark today.

Thought I'd keep it on point.

One thing's for sure -

you have to survive
a lot of eliminations

if you want to win this competition.

Right.

So there's no time to get your
head round it like right now.

This week is all about giving you

the secrets for success
in the MasterChef kitchen.

So, naturally, today's challenge
has been set by MasterChef royalty.

Known all over the country
for her sweet recipes...

..her baking skills
are second to none.

(WHISPERS) Emelia?

She's competed in this competition
not once but twice

and the second time,

she took home the trophy.

Please welcome our dessert queen.

Emelia Jackson, everybody!

(CONTESTANTS CHEER AND EXCLAIM)

WOMAN: Whoo!

MALISSA: It's so great to see Emelia
Jackson walk through those doors.

I follow her on social media.

She really is the dessert queen.

(CONTESTANTS CHEER)

How exciting!

Seeing her in the flesh
is very, very awesome.

Emelia, welcome back.
Thank you!

How's life - lives -

and all of the lives in your life?

They're good.

Wouldn't be a MasterChef appearance
for me if I wasn't knocked up.

If you didn't have
a bun in the oven.

(LAUGHS) Good one, Jock.

I'm trying, I'm trying. I'm trying.

Hey, you've won this competition
before. You know how it goes.

We're talking secrets to success.
What have you brought us?

I've brought you...

(ALL GASP)

..my eclair...

..which is made with
my signature choux pastry.

(CHUCKLES)

(WHISPERS) Ah, dear.

Choux was my secret to success
in MasterChef,

and today, it is the key
to your challenge.

Oh, my goodness.

The only 'shoes'
I've heard of in the past

are the ones you wear on your feet,

so I'm well out of my depth here.

Emelia has generously
shared the recipe

and your challenge today
is to make that very choux

and to put your own spin on it.

We're giving you 75 minutes.

Emelia's recipe is under
each of your benches.

The pantry and the garden are open.

The three least impressive
dishes in this round

will fall into round 2,

from where one of you
will be going home.

The great thing about choux is that
it can be sweet or even savoury.

However,

if you cook a sweet dish in round 1,

you'll need to cook savoury
if you're in round 2

and vice versa.

Emelia, would you care
to do the honours?

Always. Alright, guys,
your time starts now.

ANDY: Come on!

(CONTESTANTS CHEER AND APPLAUD)

MAN: Let's go, guys.
CATH: Let's go. Good luck, guys.

Cream, where are you?

Excuse me, buddy.

I don't know how many I need.

Here, take it.

LARISSA: Uh, do I just go get
my choux on or do I do this now?

(MUTTERS) Let's go.

WOMAN: Let's go Declan!
MAN: Let's go, Dec.

We've got 75 minutes to make
Emelia Jackson's choux pastry.

"In a saucepan, combine the water,
butter..."

ROBBIE: Read through
very slowly, Dec.

I'm very nervous about today.

Um, never...never made
a choux pastry before.

Sugar, salt.

If I'm gonna be making
any choux pastry for the first time,

I want it to be
Emelia Jackson's choux,

so, yeah, very grateful that
I've got the recipe to follow.

I'm working backwards slightly.

I'm making sure
I master this pastry first.

I haven't even thought of
what's gonna complement it yet

or what I'm gonna fill it with.

I'm just gonna get
the choux in the oven

and then try and think of something
that will go nice with it.

It says, "Cook this roux
for five to seven minutes

"until a thick crust forms."

Yeah. Perfect. That's it.

Gonna get that choux on.

(BOTH CHEER)

WOMAN: Come on, Alice.
Thanks, guys.

Alright, you've given them
your trusty choux recipe,

which is foolproof, pretty much?

Hopefully. Foolproof for me.
(LAUGHS)

What is this?

We've got creme pat,
a sour strawberry gel

and then
a pistachio whipped ganache.

I feel as if we should try it.
Yeah, come on. Like, carve it up.

If you were fresh in this kitchen
again, what would you be doing?

You guys know me.

I would just do,
like, a beautiful choux bun

with, like, a chocolate glaze and
just keep it simple and pared back.

I would love to see that,

but I'd also love to see
some creativity.

I think they should always
play to their strengths out there.

Like, we're talking
savoury stuff here.

Go, Larissa. Go, Cath.

I think I saw a chicken before.

So I'm excited about the savoury.
Yeah, Larissa's got a chicken.

Yep.

OK, butter.

I think I'm gonna do
something savoury.

Play to my strengths.
I'm definitely...

Like, my catchcry at home is
"I don't make sweets."

I need to nail round 1.

I don't want to cook in round 2

because I do not want
to have to pull out

a sweet dish to save my life.

I'm gonna do some kind
of fried chicken.

Haven't decided exactly what kind.

I'm either gonna do, like,
a habanero hot honey chicken

or Korean fried chicken.

I haven't quite decided.

Come on, Larissa, you can do it.

Let's go, guys. Let's go.

WOMAN: Good job, Theo. Come on.

ANTONIO: How we going, Alice?
Good.

I think I'm gonna do
tea-flavoured choux.

Yum!

Being the nerd that I am,

I read a lot of books about
the importance of

what the French call
the panade process,

which is basically heating
the dough so that you can get

as much water evaporating from it
as possible.

80 degrees Celsius is
the optimal temperature

at which you should then

begin to take the dough
off the stove

and cool it down for
the beating of the eggs.

Alice!
Hi.

This, for you,
you'd be geeking out on this...

I love baking. That's my... Yeah.

If I could write a cookbook, it'd be
about baking, the science of baking.

Yeah.
Alice is a thinker of food.

Very academic, very intelligent.

Harvard and...

Stanford.
Stanford.

Like...like, full...
Wild.

Wild. Crazy.
(LAUGHS) Wild.

I think I'm the victim of
my own success.

I have been very academically
oriented throughout my life.

I am a director of China research

for a boutique advisory
and consulting company.

At the same time, this need to
do something creative around food

has been there for the last
five or more years.

WOMAN: Thanks for cooking.

You only get one shot in life

and you should do the things
that are meaningful to you.

And so MasterChef will give me this
opportunity to do what I love to do,

which is cook.

I know it's been something you've
been dreaming about for a long time.

WOMAN: We're so proud of you.

JOCK: What are you making?

I'm gonna make a cup of choux

in the sense that it's gonna be
milky oolong creme pat.

'Cause I love tea.

Hopefully it'll be like
drinking tea and choux.

EMELIA: Beautiful.

Don't think your way out today.
I know.

I'm keeping it simple.
Alright.

I tend to overcomplicate things
and try to do too much,

use too many techniques.

So I need to pare back,

focus on making each element
and technique

as perfect as possible.

Fingers crossed!

Your choux takes anywhere from
45 to 50 to cook.

You gotta cook 'em,
cool 'em, fill 'em,

make 'em beautiful.

Let's go. You got one hour to go.

JOCK: Let's go!

Hey, get some noise going, guys!

Whoo!
Come on! Let's go!

Come on, keep moving! Keep moving!

ROBBIE: Looks good, Antonio.

Ugh, no. My bag broke!

Gonna have to do that in another bag.

OK, so that's doing that.

Don't need that.

Cath.
Hi!

How you going?
I'm good, thank you.

Have you made much choux pastry?

Um, I wouldn't say a lot.

No?
I've made some.

Looking at Emelia's recipe,
any big differences you see there?

The one I used was
sort of half-water, half-milk.

She's got a secret there.

What's the secret?
Tell us the secret.

Extra steam.
Also, I'm a very lazy baker.

It's one less thing to measure.
Right. There you go.

I think that's smart.

I'm actually doing a lemon curd
and mascarpone in a choux bun.

So I've got a crackle
in the fridge now.

Gotta cut that out to go on top.
So I'm mindful of time.

So today I have made some crackling
to go on top of my choux pastry.

Goodness me.

Crackling is just a little disc

that you put on top of
your choux pastry

before baking it in the oven.

And it just melts
and cooks over the choux bun

so it makes them all
very uniform, dome-shaped,

and it's got this really golden,
crisp crackling on top.

RALPH: Go, Cath! Go!

Am I stirring it too much?
Just let it sit, just let it sit.

I'm doing a mango curd filled choux.

I'm just going mango 'cause tropical
North Queensland, that's me.

Rhiannon, Rhiannon.
How long have you had it on for?

I don't know. It's really wet.

I'm really worried.

Emelia's recipe says
five to seven minutes

and I'm stirring away
for longer than that.

It needs to be a bit drier
than this, does it?

A bit drier, yeah.

You wanna see, like, a nice film
on the bottom of the pan.

There's 48 minutes to go.

These choux need 45 to 50 to cook.

Everyone is putting
their choux in the oven.

WOMAN: Go, Theo.

MAN: Go, Theo.
MAN: You've got this, Jess.

Oh, my God, I'm going straight
into round 2, seriously.

Am I stirring it too much?

Just let it sit. Just let it sit.

There's 48 minutes to go.

These choux need
45 to 50 minutes to cook.

RALPH: It's a bit wet. You might
need to cook it a bit more.

Cook it more?

You should get, like,
a film on the bottom.

I don't wanna go home. I feel like
I'm just getting started here.

I've got so much more to give.

I have to keep pushing
and hoping for the best.

It's getting there.
Bit more, bit more, bit more.

I just keep cooking longer, longer,

until I am semi-happy.

I wouldn't say I'm happy.
I am semi-happy.

JOCK: Rhiannon.
Hey!

It's gonna be 45 minutes by
the time you get them in the oven.

So are you thinking about
the size of these?

Because they've gotta cook
and cool down.

No, I'm doing smaller.

You don't wanna be in round 2.

Bloody oath I don't.

Good luck.
Get them in the oven, come on.

Let's go. You've got
45 minutes to go.

Let's go!

(CONTESTANTS CHEER)
Let's go!

Hello, Theo.
Hi. How you doing?

JOCK: What's the dish, mate?

I'm making lemon curd filled choux
with a meringue on top.

That sounds great.
Yeah.

Have you made
much choux pastry before?

I have, actually, yeah.
Well, alright, then!

First lesson, Theo - always say no.

Yeah, I've never done this before
and I'm really worried.

Undersell, over-deliver.
Hopefully I can do it.

Oh. Thank you.

(CHUCKLES)

Thank you so much.

What's going on?

I'm doing a Paris-Brest

with hazelnut praline

and then mix it with creme pat.

I hope I can make the choux fit.
Yes, we do too.

That's what it's about today.

Hi!
Hello, Jessica.

My neighbour is such
a huge fan of yours, Emelia.

She went to your cooking classes,

she brought me home
the choux pastry she made.

Yeah, so it's an honour to be here.

What are you making?
Yeah, what are you doing?

PB&J. It's my favourite combo.

Nice.
I'm making a strawberry jam.

And peanut butter whipped cream.
Nice.

JOCK: That's it.
Keep going, keep moving.

Let's go.
Whoo-hoo!

Let's go, let's go!

Less than 35 minutes to go.
The choux are in the oven.

Now I'm just gonna try and bring
all the other elements together.

Hello, Declan.
Hey, how are we going?

We're going great.
How are you going?

Yeah, you tell us.
What are you making?

So I'm gonna do caramelised bananas

with a cream...
butterscotch cream sauce.

Banoffee pie.
Banoffee vibes. Yeah, beautiful.

I like the sound of that.
Just think of the textures.

Be nice if there was
something crunchy

or something going on in there.

(CHUCKLES) Thank you.

EMELIA: Alright, guys,
you've got 30 minutes to go.

ANDY: Come on, let's go! Lift it!

(ONLOOKERS CHEER AND APPLAUD)

WOMAN: Good job, Theo.

MAN: Looks good, Antonio.

WOMAN: You're doing great.

Done that. Well done. OK.

Oh, they're puffing up really nicely.

Now is the drying-out stage.

You want it to be
basically empty on the inside

but crunchy on the outside.

Baking, for me, is that marriage
of science and creativity.

My dish today is a cup of choux

in the sense that I'm gonna make
tea-flavoured choux.

MAN: Go, Alice. Come on.
WOMAN: Come on, Alice!

I'm making the filling that
I steep with milky oolong tea

and I add a little bit of matcha
just for colour.

Is the taste OK?
Um, how do you want it?

Not too green tea, not too bitter.

Make sure you keep having a taste.
OK. Yeah.

Tea's naturally quite bitter
and astringent.

In desserts, not everyone is a fan,

so I have to make sure that the creme
diplomat is perfectly balanced.

20 minutes.

WOMAN: Yum, Larissa!

I'm making fried chicken sliders
on choux buns.

Probably should check
the choux buns. Good.

Everybody loves fried ch...

(LAUGHS)

Everybody loves fried chicken!

So I'm really banking on
saving myself in this first round.

WOMAN: Oh, Larissa,
that smells good!

I usually serve the fried chicken

with a gochujang
Korean fried chicken sauce,

but today, I want to bring
something creative.

On my fried chicken sliders,

I'm gonna do, like,
a hot chipotle honey sauce.

Shit, shit, shit.

MELISSA: How you going, Larissa?
I'm OK!

Just hit it with too much honey.

Well, what do you do?
Fix it.

You can do it. Fix it.
OK, thank you.

Little bit of lemon juice, I reckon.

I don't wanna leave today.

Hmm...

I need that sauce to be balanced.

Can I ask you a question?

You can ask me
as many questions as you want.

Do you want the choux to be,
like, golden brown or...

Let's have a look.

They've been in there
for about 35 minutes.

It feels very light and cooked.

I need time for 'em to cool.
Exactly right.

Thank you, guys.

How's everything else going?

Yeah, I've got butterscotch sauce,

toasted almond cream.

You're on the banoffee pie train,
aren't ya?

(LAUGHS) Yeah.

I'm scrapping
the caramelised banana.

I've already got enough elements
to focus on.

It would be shambles
if I threw in another element.

I hope your choux buns are cooked.
You've got 10 minutes to go!

Come on!
Let's go!

Come on. Cook.

Come on, you're nearly there.
You're nearly there!

Oh, this is your recipe.
Look at that!

Very happy, Emelia!

Looking good. Looking really good.

I'm really happy with the crackling.
Nice and crispy.

Actually, do you reckon
I've done that enough?

Should I cook it more?

It's a curd?
Yeah.

Is it thick?
No, it's not.

I'm thinking I need to cook it more.

Today I'm making a mango curd
filled choux with a meringue top.

My brain is just not there.

RALPH: It'll be too hot, won't it?

WOMAN: Can you put it
straight in the freezer?

Yeah. Thanks.

I just can't believe
it's all going wrong.

I was totally thrown by the choux

and then it's just a snowball effect.

Hopefully, that'll be enough time

to get it set and cool enough,

ready for me to put in
a piping bag, yeah.

How long we got?

Five minutes.

How are we going?

I like it when
I can't feel anything...

(LAUGHS) Yeah!

..in the choux 'cause then...

I thought you meant in your arms.

I was like, "Perfectly natural
response to being on MasterChef."

In the choux.
Yeah, right. (LAUGHS)

The choux turn out to be
even greater than my recipe,

so I'm definitely gonna
keep this one in my books.

CATH: Oh, look at mine, hey?

There is only just enough
lemon curd, actually.

WOMAN: Oh, they look good!

MAN: Let's go, guys.
You guys are doing great.

(SIGHS) Come on, Larissa.

I am not 100% sure I've nailed
the balance of the sauce.

Acidity...

But I'm hoping that
the sauce on the chicken,

with the flavour of the chicken

might sort of balance the sauce
a little bit more.

Hopefully my choux saves me.

One minute to go, guys.

Whoo!
Come on, guys!

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

Fingers crossed, Cath.
You've done a really good job.

RHIANNON: I'm most worried
about the curd.

You know, that it has set,
that it's not too runny,

that it doesn't make
the choux buns soggy.

But there's always
that little bit of hope

that my flavours will be OK.

I'm going for the ugly duckling.

10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

That's it!

Whoo!
Yeah!

That was awesome!

Good onya!
First time!

Well done!

I did it!

WOMAN: Well done, Alice!

They look amazing!

We have choux queen Emelia Jackson
in the house,

which means it's all about
choux pastry perfection.

And the first dish we'd like
to taste belongs to...Declan.

(CONTESTANTS CHEER AND APPLAUD)

This is nervous Declan.

Declan, what did you do with
Emelia's choux recipe today?

Um, I've done a profiterole
filled with

a vanilla almond cream

and butterscotch sauce
with toasted almonds.

EMELIA: Let's taste it.

Your Highness.
(LAUGHS) Thank you.

JOCK: There you go.

What happened to the banana,
banoffee vibes?

Um, I...

What happened to that?
Um...

What happened to the banana,
banoffee vibes?

What happened to that?

Um, I...

I was stressed, I was nervous.

I just wanted to stick to what
I knew I could do in the time frame.

Considering it's your first time,

you've done a brilliant job.

The choux's light, it's airy,

it's perfectly cooked.

The cream is...is lovely.

Toasted almonds on the end just
help actually bring that together.

Just that little bit of tszuj,
and it's so simple as well,

made all the difference.

Thank you.

100% agree, Jock. Really great job.

The choux is light,
and it is a choux challenge.

So you've nailed the choux.

And the crunch of the almonds
really brought it all together,

so I think you did an amazing job.

Thank you.

I think you edited the right things

getting rid of
the banana element of it

and just sticking to simplicity.

The textures were great,
the flavours were awesome.

You did the right thing.

Well done, Declan.

I'm blushing.

I'm absolutely over the moon that

first time cooking choux pastry

and I'm getting
these kind of compliments.

Thanks, Cath.
Happy with that, buddy?

Yeah. Thank you.
Well done on the banana.

Thank you.

Next up, it's our only
savoury choux today. Larissa.

(ONLOOKERS CHEER)

Hello!
What have you made us?

I made fried chicken
chipotle honey choux buns.

Shall we? Please.
Yeah!

Great work on the choux.

It's light, fluffy, it's got
a nice crust on the outside.

They were all really uniform
as well.

So, massive props there.

It's the sauce that I feel like
you're in trouble with.

I just feel like it should have been
on the savoury end of fried chicken

because the honey is, like,
really, really prominent in that.

OK.

Great idea.

I think maybe even if you didn't
coat the chicken in the sauce,

and it was underneath the chicken,

we might have had a bit less of
that cloying sort of soft batter.

Because when you eat it as a bite,

the choux kind of disintegrates into
the same texture as the soggy batter.

Yeah.

I think you just needed
to make a few tweaks.

And MasterChef's all about learning,

so it's a great opportunity
for you to learn.

Thank you, guys.

WOMAN: All good, Larissa!

Thank you.
Good job.

You tried hard, though.
Thank you.

The next dish we'd like to taste
belongs to Theo!

MAN: Yeah, Theo!
What do you call this?

THEO: Lemon meringue eclair.

I love that it's packed to
the rafters in the inside.

The curd in the middle,
I love everything about it.

The texture, the zinginess.
Well done, Theo.

Next up, Antonio.

I made you guys
a hazelnut Paris-Brest.

Loved the flavours.

Really strong in hazelnut praline,
which is a beautiful flavour.

Gorgeous cream. Really nice.

ANDY: Jessica.

I made PB&J choux.

Perfectly cooked choux.

Well-made jam.

Delicious cream.

It's perfect. Well done.
Thank you!

Thank you.

Whoo!

The next dish we'd like to taste
belongs to...

..Cath.

(ONLOOKERS CHEER)

What's the dish, please?

I've made lemon mascarpone
choux buns.

What do you think?
I'm very happy.

Very, very happy?
Yeah, I am. Very happy.

I have practised
a couple of times at home

and I have had a fair few fails.

So this was a different recipe.

And I was just thinking,
"OK, well, I'm just gonna go with

"exactly what Emelia said."

I think they're the best
choux bun I've made.

Perfection. Like, seriously.

From the texture of the light,
fluffy, crispy choux bun

to the balance of that zingy,
fresh, rich mascarpone curd...

It doesn't get any better. I don't
know what else you could have done.

You rolled the crackling
to the perfect thickness.

You can see it has created
this beautiful thick covering

that has just given this beautiful
texture in your mouth.

Keeping things simple like this
and doing every element perfectly

is gonna see you go a long way.

Oh, that's amazing.
Thank you so much. Thank you.

The only thing that hasn't been said

is first of all,
you get one of these.

And secondly, get up to the gantry.

Oh! Yay!

I am absolutely gobsmacked.

Oh, yeah!

To come into an elimination
and do that...

Oh!

It's just amazing.

I'm just so proud.

Well done, Cath. Amazing.

Next up, choux buns from Alice.

(ONLOOKERS CHEER)

OK, Alice. What are they?

I made a milky oolong tea creme
diplomat choux with caramel syrup.

Loved the concept.
Really, really great choux.

Everything that you want
in terms of texture.

But you have very dominant forces
going on here.

When you have the bitterness of
the matcha

and then you have
the headiness of the oolong,

strip it back.

Yeah.
Strip it back.

Matcha and oolong
are just fighting each other.

It could have been so good.

OK, thanks so much.

Thanks, Alice.
WOMAN: Good job, Alice.

Next up, Rhiannon.

(ONLOOKERS CHEER)

I am so bloody embarrassed

to put this in front of
Emelia Jackson, the choux queen.

Please let this little
ugly choux be good enough.

I have made mango curd
and lime meringue choux buns.

Rhiannon, what's going on
with the curd?

I just did the normal recipe
that I do,

but I don't know why it's not thick.

It's a little bit curdled.
Yeah.

So, parts of it have cooked

and obviously those parts
are clumped together,

which has meant
it's not spread throughout

and then been able to thicken it.

I love the flavours, though.

You were going
for something epic there.

Yeah.

I actually think your choux
is a bit underbaked.

It's a bit blond in parts.

So, I think good concept,
not so good execution.

Yeah, thank you.

I'm crapping myself because
I'm not ready to go cook in round 2.

Oh, dear! Thanks.

Yeah.

There were some delicious

and well-executed dishes
out there today.

But not all your choux
were the right fit

If I call your name,

unfortunately you are in round 2.

Rhiannon.

Larissa.

And...

..Alice.

Round 2.

The rest of you, head on up
to the gantry. You're safe.

Good luck.
(CONTESTANTS MURMUR)

I'm so bloody worried
about who I'm against.

Alice and Larissa are both amazing.

Here we are.
I know.

At the end of the cook
one of us is going home.

I don't want to go.
I'm gonna fight to stay here.

round 2 and one last chance.

You know, practice makes perfect,
which is why this round

you'll have a chance to make
Emelia's choux one more time.

But if you made savoury in round 1,

you're making a sweet dish
in this round and vice versa.

We're giving you another 75 minutes
on the clock.

And this time
make sure it's delicious

because whoever cooks
the least impressive dish here,

unfortunately, they'll be going home.

(TENSE MUSIC)

Emelia, wanna kick them off?

Alright, ladies,
your time starts now.

(ONLOOKERS CHEER)
Go, ladies! Come on!

Whoo!
Heavy door.

Just gonna get lemons.

LARISSA: Round 1, I tried
to go a little bit creative

and I got a little bit too creative
and wasn't able to come back from it.

(CONTESTANTS CLAP)
WOMAN: Come on, Larissa! Whoo!

PHIL: Lemon curd.
Yeah, she's gonna do that.

So, this time I'm going to go really,
really classic clean flavours.

I'm just gonna go with some
lemon meringue choux buns.

It's actually the only time
I ever made lemon curd

was when I made lemon meringue
choux buns for my babies.

So I'm going to do that today.

I'm OK.

I'd rather not be here, but...

(CHUCKLES) ..it is what it is.

I'm just gonna do my best,
try and keep calm.

I do have the Second Chance Apron
that I won in the first cook.

Whew!
But I don't want to use it now.

I'd rather use it later in the
competition, when things get tougher.

Yes, ma'am!

And I want to show my kids
that you can go out there

and challenge yourself
and do hard things.

You know, give it
a really good crack.

This could be interesting.
Simple dishes done well are winning.

Come on, Alice.
That's it, Alice.

I'm gonna go all simple and
do a breakfast bacon-and-egg choux.

So just soft scrambled eggs,
bacon, caramelised onions.

WOMAN: Bacon and egg.

There you go! Can't go wrong
with bacon and egg.

My advice to myself
is to "keep it simple, stupid".

So I'm going to adhere to
the KISS principle from now on.

I have a habit
of overcomplicating things

and it's not served me well.

So I need to keep things
as simple as possible.

Everyone wants to stay
in the competition.

No-one's ready to go home.

I'm just really stressed out

about what's gonna happen
at the end of this cook.

ANTONIO: Go, Alice.
RALPH: Alice.

Let's go!
(ONLOOKERS APPLAUD AND CHEER)

Let's go, guys!

Oh, helps to turn it on, eh?

(LAUGHS)

Yeah, that looks good, Rhi.

The choux took me so long
in round 1.

That is my focus.

"Get that in and then you can think
about everything else after that."

That's good, Rhi. Looks good.

Yeah, it's better than this morning.

Well done, Rhi!
Yay, good job!

RHIANNON: We need to decide
what my filling should be.

Um...

Chipotle. Chipotle.

Mexican.

Oh! Just had a thought.

I'm gonna do a Mexican prawn.

Prawns and Mexican, like, that's me.
You know, spicy chilli.

I know I can get this done.

Go, Rhiannon!
(ONLOOKERS CHEER)

You got the prawns!
There you go, Queenslander!

This dish is me on a plate,
and I can't do any more than that.

Go!
Go!

ANDY: Larissa.
Hello.

Ooh, this is looking
a little different.

You noticed!
Step one, clean bench.

Step two. You doing lemon meringue?
I am.

Yes, honestly, I feel like I'm not
the strongest of sweet cooks,

but I made this for my boys

and if this is the dish
that saves me, then...

You're all good. You just need to
take a deep breath and execute this.

(GASPS)
(JOCK CHUCKLES)

Oh, my God, Mel.

What a different cook
to this morning. I'm stoked.

Look at me 'desserting'.
You're on fire!

I'm so happy with that.

15 minutes to go!

You can do it, Rhi! You've got this!

Yum!
(CONTESTANTS CHEER AND APPLAUD)

Ahh! Love a bacon smell.

So, I'm making a bacon-and-egg choux

because I wanted to stick
to something simple,

but the thing
with doing simple things

is you have to make them
goddamn perfect.

So the best caramelised onions
you'll ever have,

the best crispy bacon
you'll ever have,

the best scrambled eggs
you'll ever have. (CHUCKLES)

Honestly, there's something about

being in the pressure
of this kitchen.

My self-critical voice
is really kicking in

and I'm looking at these eggs,

thinking they are by no means
the best eggs I've ever made.

I don't know if I'm gonna do it.

I just...I don't love
the texture of that.

I'm starting to doubt myself.

It's not the right texture. Yeah.

I think it's going to be Alice.
Yeah, me too.

If this doesn't work, that could
very much see me going home.

So, I'm going to fry an egg.

I know that I'm approaching
that point of mania

where I might be overthinking
and going down a rabbit hole again.

NARRATOR: In the mood to cook?

delicious MasterChef-approved
recipes on 10 play.

Let's go, guys! Come on!
(ONLOOKERS APPLAUD)

Let's go, guys! It's looking good!

ALICE: My mind is pretty scrambled.

I'm my worst critic,

so I'm getting
all kinds of egg ideas,

overthinking, overcomplicating.

What's up with the fried egg, Alice?
I don't know if I'm gonna do it.

All I'm going to say at this point

is don't get fixed on an idea
you can't make happen.

You have eight minutes.
Yeah.

What does your gut tell you
about just the presentation?

It's not great.

I cannot serve fried eggs.
They're too big.

Maybe I stick
with the scrambled eggs

and hopefully the flavours
are actually really good.

Go, Alice!
Come on, everybody!

Go, guys!
Go, guys!

Whoo! Perfect.

My choux buns,
I think that these are better

than round 1 choux buns.

MAN: Nice, Larissa!
Thanks, guys.

They're not Emelia Jackson cute,
but they're Larissa cute.

So nerve-racking.
I have to make a decision.

What's the decision?

I want to decide whether

I'm putting the curd in
straight with cream on top

or whether I mix curd in
with the cream.

Why don't you do a test
with the curd?

Taste if it comes through.
It's pretty punchy.

Lemon curd on its own
is very sour and tart.

So I'm just trying to work out

whether to mix the curd
with the cream

or layer the curd in the cream.

Mmm!

I've decided to go with the layering

rather than mixing
the curd with the cream.

My curd is quite sharp,
but I like it like that.

I'm trying to balance it
with the cream

and hopefully get the balance right.

Three minutes, ladies!

(ONLOOKERS APPLAUD AND CHEER)

RHIANNON: The prawns
are out of the pan.

Oh, yes!
(ONLOOKERS CHEER)

They're perfectly cooked.

I'm cooking in my zone.

I'm cooking what I love. I'm happy.

I'm just thinking about
how I want to present it.

You gotta move, ladies.
We're nearly there.

Guys, gotta go! Gotta go!

ALICE: I put all the elements,

the caramelised onion,
the bacon, the egg

into the choux.

And then on top, I put some cheese

and put them back in the oven
for the cheese to melt on the top.

One minute to go!
Let's go!

(CONTESTANTS CHEER)

LARISSA: I'm layering the curd,

except it becomes apparent to me
that the choux buns are small

and I don't know how much curd
and cream to put in there.

But I wing it. I just start layering
cream on top and hope for the best.

You're just about out of time.
10...

ONLOOKERS: 9, 8, 7,

6, 5,

4, 3,

2, 1.

That's it!
(ALL CHEER)

(ONLOOKERS CHEER)

Good job. Good job.

Good job!
Well done, guys.

Well done.

So, round 2.

Three cooks that have shown great
food in the competition already.

I think their aim was
to really simplify everything.

Yeah, I agree.

You can be a little bit shook

by finding yourself
in that second round.

But I think it's the cooks
that execute it simply and well

that's going to keep them
from leaving today.

Shall we get the first one in?
Mm-hm.

Good luck.
Thank you.

I would be absolutely devastated
if I left today.

I would be crushed.

Rhiannon.
Hello.

Hopefully the flavours are there
and they enjoy it.

What is the dish?

It is a Mexican spice prawn
and avocado cream choux.

This is me. I love flavours.

I love bold chilli.
I'm stoked, yeah.

I hope this dish reflects
how you feel right now,

because you're super happy
and upbeat.

I'm loving it.

We're going to taste it now.
Excellent. Thank you, guys.

Enjoy.
Thanks, Rhiannon.

What do we think of the look of it?
Nice-looking eclairs.

I like it because
it looks like a bun.

ANDY: It does.
OK, friends of Mexico.

Mmm. Thank you.

That's what happens
when you stay true to yourself.

Yeah!
Like, it is delicious.

The choux is perfect.

And I'm glad that they're big boys

because I had about three prawns,
I reckon, in my half an eclair.

I never thought I'd experience

a fully loaded choux
in its savoury form.

But that's what it felt like.
It felt generous.

It's done its job,

which is to deliver
a full-on Mexican experience.

Yeah.
I love that.

It all clicks for her.

And that's the type
of learning experience

that you come out of eliminations
being so much better for.

Let's get the next dish in.
Mmm.

Go, Alice. You've got this.
Go, Alice.

I've seen Rhiannon's
amazing Mexican choux

and I've also seen
Larissa's lemon curd.

They both look incredible,
so I'm pretty nervous.

Hey.
Hi.

Talk us through what's there.

Breakfast bacon-and-egg choux.

So, just soft scrambled eggs,

bacon, caramelised onions.

Do you think you've done enough
to keep yourself safe today?

I'm not sure,

but this has been an incredible
experience, whatever happens.

I'm gonna keep cooking.

Thank you. We'll taste now.
Thank you very much.

Thank you so much. Appreciate it.

And thank you for the recipe.

OK.

Yeah, she went light
on the egg, didn't she?

Yeah.
It's more of an onion jam choux.

I'm just gonna put it out there -
I quite like this.

The onion really is
the star of the show.

It's caramelised beautifully.

There's a great depth
of flavour in there.

And together with
a well-fired choux bun,

it's actually really tasty.

The choux was beautifully cooked,
really beautifully cooked,

and it's really surprised me.

It may be a case of good editing
right at the end,

knowing how much of what to put in.

The choux, for me,
is one of the best of the day.

I think so.
The colour on that.

That little shaving of cheese
over the top.

My only fault is
I just wanted a sauce

because mine was a bit dry.

Shall we get our next one in?
Let's do it.

Go, Larissa.
Thank you.

Lots of luck.
Thanks. Thanks, guys.

You got this.

I did not want to be
in the bottom three

and I did not want
to have to cook a sweet dish.

So I'm feeling pretty terrified.

Larissa.
Hello.

I'm just hoping that it's enough
to get me through.

(SIGHS)

I made a lemon meringue

curd choux pastry.

How are you feeling?
I'm OK.

Just OK?
I'm OK, yeah.

It's just been a day, hasn't it?

It's been a roller-coaster of a day.

Despite sweet not being my strength,
I gave it my best shot.

Is this a dish that can save you?
I hope so.

I hope I was able
to balance it enough

and I hope you just like it.

We'll taste the dish now, thank you.
Thank you.

Thanks so much.
See you.

A lot of cream-to-curd ratio.

There's hardly any lemon curd
in mine.

The choux itself, great recipe.

I don't know where
she got it from! Wonderful.

It was cooked lovely.
Really beautifully cooked.

But...mine had,

like, maybe half a teaspoon
of lemon curd in it, that's it.

And so it was just like
whipped cream choux.

It just doesn't have

the right balance of
flavours and textures going on.

It all sort of just feels fine.
Yeah.

But 'fine' on an elimination day,
I don't know.

Yeah.

Emelia, thank you so much
for making the time

to go back into
the MasterChef kitchen.

Everybody give it up
for Emelia Jackson!

There's something to be said
to sticking to your roots.

Rhiannon, zingy avo cream,
perfect prawns

inside those light choux buns.

You are staying right where you are!
Well done.

(ONLOOKERS CHEER)

Well done, Rhi.

We got this.
You got it.

That leaves you two.

Larissa.
Yeah.

Your choux was well cooked,

but the ratio of curd to cream,

it was completely off.

OK.

Alice, you promised us
bacon and eggs.

The flavours of your dish...

..they worked really well together.

But more than that, your choux,

it was the best we've seen all day.

Well done, Alice.
Oh, my gosh.

Which is why, I'm sorry,

Larissa, you're going home.

OK. Thank you.

Oh, it's been...it's been a ride.

Definitely meeting
these amazing people

and cooking with these guys, I think
that I've made friends for life,

so that's, like, by far
one of the biggest highlights.

Everybody thinks
I'm going home, but...

(SINGSONGS) ..I'm not!

I do have the Second Chance Apron.

We know you have amazing things
in front of you.

Thank you.

But for now,
it's time to say goodbye.

(LAUGHS)

Oh! Thank you!
Well done.

Thank you. Thank you so much.
Your choux's great.

Thanks for cooking for us.
Thank you so much.

Good luck.
Thank you. Thanks, guys.

Oh, sweetie!
Oh, it was so nice to meet you!

I have to keep it a secret for now...

Give it up for Larissa, everybody!
(ALL CHEER)

..but I'll be back
in the next elimination...

..to fight my way back in.

NARRATOR: Tomorrow night
on MasterChef Australia,

two favourites return.

Yeah, boys!
(CONTESTANTS CHEER)

(GASPS) Ohh.

This is a real fangirl moment for me.

..to guide our home cooks

through their first
Service Challenge.

We now have 30 plates
to put together.

It's team versus team.

This is gonna be
really tough.

It's insane.

Who will come out
on top?

Let's go!

Service, please!
Service, please!

Captions by Red Bee Media