All language subtitles for MasterChef.Australia.S15E12.1080p.HDTV.H264-CBFM

Tuesday! See you next Tuesday! Why
did

Tuesday! See you next Tuesday! Why
did I

Tuesday! See you next Tuesday! Why
did I do

Tuesday! See you next Tuesday! Why
did I do it?!

NARRATOR: Previously
on MasterChef Australia,

a monumental mystery box.

CONTESTANTS: Whoa!

..provided massive inspiration...

Ooh, that's big.

DECLAN: It's a behemoth.

It's a big box, and I'm hoping
to bring a big dish.

..and even bigger praise
from the judges.

ANDY: Oh, yeah, baby.

MELISSA:
I think it was almost perfect.

Really, really beautiful. Mwah!

Your custard is epic.

The texture is like velvet.

The pastry shell is unbelievable.

I even like the fact it was busted.

Thank you.

Tonight, the bottom three
face a heavy Pressure Test.

LARISSA: It's every single emotion
that you could possibly have.

And it's a tall order.

(TENSE MUSIC)

(APPLAUSE)

Good morning.

I hope you had a good night's rest.

You're going to need all the energy
that you can muster this week,

because the big challenges
keep on coming.

And this Pressure Test
is no exception.

Theo, you're looking clear-eyed,
focused.

Are you ready for what's ahead?

I actually had a really good sleep
last night, weirdly.

It's 'cause Andy told you
to have a good night's sleep.

Mate, wait till tonight.

Yeah. Yeah.
(JUDGES LAUGH)

Declan, what about you?
Where's the head at?

I'm in a good headspace.

I prefer to be down here
than up there, I think.

You know, it's gonna be
an awesome opportunity,

and elimination's scary,
but I'm just gonna go for it.

That's a brilliant perspective
to have,

because you don't
get a choice today.

You can't go up there, so you might
as well make the most of it.

And I can promise you,
whatever happens today,

you will learn and you will be
a better cook at the end.

Amazing.

Larissa.
Yes.

You've been eliminated before.
You know what this feels like.

How do you feel this time around?

I feel much more calm
coming into the kitchen

since being eliminated.

I obviously don't want to
be here again.

But I feel like I'm in a...
as good as possible frame of mind.

OK, to the task at hand.

This is the biggest Pressure Test
we have ever set at this stage

in the competition,
both in cook time

and, interestingly,

in height.

CONTESTANTS: Oh! Oh, God!

Oh, damn!
Oh!

The chef who set it
is a master at his craft.

He's been working in pastry
for over 20 years.

He honed his craft
at Sydney's Black Star Pastry,

but now he and his business partner
have conquered the globe.

They have shops in Tokyo,
Sydney and Melbourne

that sell out daily.

People line up around the block

to sample their version
of an Australian classic.

Please welcome,
from Tokyo Lamington...

..Eddie Stewart!

(CHEERING AND APPLAUSE)

JOCK: It's the biggest cloche ever.

LARISSA: It's a big cloche.

It's a custom-made tall cloche

and there's dessert under it,
I know it.

Make way! Make way.
Oh, yes!

They said it was gonna be big.

Eddy, how are you, mate?
Nice to see you.

You too.
Hello.

How are you, mate?

That's a big lamington.

Eddie, before we turn our attention
to that cloche of trouble,

how are you?

Awesome.

Why lamingtons? What's going on?

What's...what's the fascination
with lamingtons?

My quick answer is, "Why not?"

We find lamingtons
as a perfect vehicle

to be creative with,
because it's two bits of sponge,

you can put whatever you want
in the middle.

I see the fascination.

Even after I've had 15, 16 of them,

I still see the fascination
of lamingtons.

But opening a store,
that's a whole other level.

How did that come about?
It's funny.

We actually started selling
lamingtons in Tokyo,

of all countries.

We thought, "You know what?
Let's open a lamington shop."

What's the bestseller at the moment?

I would say OG would be
our bestseller,

followed by Charcoal Pumpkin.

Pumpkin, eh? (CHUCKLES)

Eddie, do you want to put 'em
out of their misery?

Absolutely.

So today...

(SUSPENSEFUL MUSIC)

(DRAMATIC MUSIC)

..you're gonna be cooking my...

..Tokyo Lamington Tower.
CONTESTANTS: Oh!

Oh!

Wowza.

(DARKLY DRAMATIC MUSIC)

That's a lot of lamingtons.

Eddie's Lamington Tower is going to
be tricky and difficult,

and that scares me a little bit.

Declan, you're a builder, mate.

You ever built anything this high
in your kitchen before?

(LAUGHS) Never something like this,

and, look, we're not gonna be
building one thing today.

We've got five at hand,

so...yeah, definitely gonna
be out of my comfort zone, so...

Have you made lamingtons before?

Um, I've eaten a lot, but I...
(DECLAN AND LARISSA LAUGH)

..I haven't made them before.

Alright, come on in, guys,
let's have a closer look.

Eddie, why don't you take one by one.
Let's start at the top.

So, first up,
we've got the tres leches,

which is our
three-milks-cake lamington.

What are we looking at, Eddie?

So we've got a dulce de leche
in the middle,

we've got a whipped vanilla custard,

and between two layers
of vanilla sponge

dipped in white chocolate
and then in coconut.

Alright, what have we got next?

Next up, we've got Snickers.

In this one,

we have got a caramel-peanut layer
on the bottom,

we've got a milk chocolate mousse
between two layers of vanilla sponge

dipped in chocolate
and then peanuts.

I'll just try it, just in case...

(LAUGHTER)
Absolutely, sure, that's fine.

WOMAN: Yum!

The chocolate, it's just, like,

you get that sort of
classic lamington,

but then it's, like, that peanut,
it's so good.

Number three.

Number three,
we have our strawberry matcha.

Ooh!

WOMAN: Looks so good!

Oh, wow, look at that.

So, inside, we've got two layers
of vanilla sponge,

we've got a strawberry mousse,

and then it's dipped in
white chocolate

and then coconut
which has been doused in matcha.

That's matcha-y.

I noticed you're not eating
any of your lamingtons, Eddie.

Oh, I've had my fair share
of lamingtons over the years.

(LAUGHS)

Next...
WOMAN: Oh, my gosh.

..the Yuzu.
Yum!

Yuzu meringue lamington.

So in this one,

we have got a yuzu curd...

..a vanilla whipped cream...
WOMAN: Yes!

..vanilla sponge...

..then it's dipped in
an Italian meringue and torched.

Well, that's...

That curd.

Really powerful.
LARISSA: Just so good.

Your balance of flavours,
saltiness, sweetness.

When sugar goes into the sponge,
you don't want a sweetness overload.

Alright, the fifth one.

And then the fifth one, we have got
charcoal pumpkin lamington.

(CONTESTANTS GASP)
MAN: Ooh, wow.

So, we've got a pumpkin puree
in the middle,

vanilla sponge,

a white chocolate charcoal dip,

and then we've got charcoal coconut
on the outside.

It actually eats really well,
but the pumpkin is amazing.

LARISSA: Pressure Test challenge,

I know that this
is gonna come down to the wire.

ANDY: Righto, you've seen the tower,
you've tasted the tower,

and now it's your turn
to try and make the tower.

There is no way to sugar-coat this.

It is gonna be a long one.

We're giving you a total...

..of five hours...

(CONTESTANTS EXCLAIM AND WHISTLE)

..to complete
the Tokyo Lamington Tower.

Wow.

Oh!

And you will need
every single minute.

The recipe, equipment
and all the ingredients

are at your benches.

Your job is to replicate this tower

as closely as possible

in both looks and taste.

The cook whose tower
is furthest from this one,

unfortunately, they're going home.

Eddie, do you want to
kick them off, mate?

Let's get started!

Good luck, guys.
I think you'll need it today.

Time starts now.

(EXCITING MUSIC)
WOMAN: Go, go, go, go, go!

THEO: First thing I do
when I get to my bench

is pick up this recipe,
and it's hefty.

'Cause there's 26 elements
to get through.

So now I'm getting a bit scared.

11 pages of...of ingredients
and methods,

and, yeah, definitely overwhelming.

Jesus, what am I doing?

LARISSA: It's been
a wild ride for me.

I have experienced
every single emotion

that you could possibly have

in the MasterChef journey.

I've won the most incredible
advantage.

Eggs?

I've also been eliminated.

Eggs?

I came back
and now I'm in a Pressure Test.

I have this funny sense of peace
about this cook today.

We got 'em.

I feel oddly calm.

Alright, so...

And I see that the first thing
is sponge.

(READS) "In the bowl,
use the whisk attachment.

"Add the egg whites
and cream of tartar."

Nailing the sponge
is super-important.

Egg whites.

Because it is going to be
the carrier

of every single one
of these lamingtons.

If I don't nail the sponge,
none of these are gonna work.

I've got a giant bowl.

I've sifted my flour
and other ingredients.

I can get straight to business.

Ooh, so smooth!

I've got my egg whites
whipping with the sugar,

and I'm starting
my egg-yolk mixture.

Oh, shit!

So heavy!

THEO: So, I'm working on my sponge.

That's the biggest part of this.
You need to get that right.

What?

GRACE: Everyone else has sifted
theirs, so just check it.

Oh, sieve three times.

Oh, yeah.

GRACE: Oh! (CHUCKLES)
Read, Theo, read!

Then I realise
I haven't sifted the flour.

Guys, you've always got to sift,
yeah?

(METALLIC CLATTER)

(MAN WHISPERS) What's he doing?
What's he doing?

Is he doing...

I haven't read the recipe properly.

This is the one thing
I was supposed to do

and I've already made a mistake.

GRACE: Oh! (CHUCKLES)
Read, Theo, read!

I realise I haven't sifted the flour.

Guys, you've always got to sift,
yeah?

I haven't read the recipe properly.

This is the one thing
I was supposed to do

and I've already made a mistake,

so now I have to go back
and do it again.

And this is taking up time
that I don't have.

Alright.

Oh, look at that!
WOMAN: Wow!

Holy moly!
That looks good.

Smells like pizza.

CATH: Nice, Dec.
MAN: Good job, Deccy.

Nice, Declan.

DECLAN: My sponge is in the oven.

Now it's time to work on my Tres
Leches Lamington custard filling.

So, cutting into Eddie's lamington

and then, like, tasting it,

that custard filling,

Just sort of explodes
with milky goodness.

(WHISPERS) This caster sugar.

(PRESSING MUSIC)

Gonna stay positive for five hours.

Yeah, you do.

Theo.
Hello.

Wow, that's nice and smooth.
EDDIE: Ooh, very good.

I like it.
It looks textbook, yeah.

But everyone else
has got theirs in the oven.

Yeah.
And this is the first step.

Being perfect is essential,
but not finishing is also a disaster.

Yeah, for sure. Thanks, guys.
You know?

Any words of advice?
Push on.

Thank you. Thank you.
"Push on!"

That's what he says in the kitchen!
"Push on!"

(LAUGHTER)

The danger in falling behind today
means that I could go home.

So I start pouring it in,
I level it off,

I think it looks good...

Heat it up, bro.
Push! Push!

Just be careful, careful.

35 minutes down, I finally get
my sponge in the oven.

Doing fine, mate, doing fine.
Great work.

Great work, Theo.

Got to get working on my custard.
Need to make up time on this.

DECLAN: My custard's done,

so I whack it into the fridge,

to move onto my Snickers
caramel filling.

Eddie's Snickers peanut caramel,
it's out of this world.

72g of water.

Caramel's something
that I am familiar with.

I know it's sugar and water,
so I get that on the stove

with a thermometer in there,

just monitoring temperature.

OK.

You want to give it a stir
and you want to give it a mix,

but you've got to let it
do its thing.

I've made caramel with my grandma,

and she says,
"Don't you bloody touch it, Declan.

"Don't go dipping the spoon
in there.

"Leave that to caramelise."

OK, talk to me.
Good work, Declan!

LARISSA: Small saucepan,
large saucepan? Come on.

So, cake's in the oven,
the custard's in the fridge.

Completely.

I have to get onto my caramel.

I weigh up my sugar,
I weigh up my water,

I put it on the stove,

and I'm stirring it to try and get it
to dissolve.

That's not working so well for me.

ANTONIO: Don't stir.
PHIL: Leave it.

Don't stir, just leave it.
Don't stir it. Don't...

Don't stir it?
Yeah, don't stir, leave it.

It crystallises.

People at the gantry
are yelling at me,

telling me not to stir it,

but I just...I can't help myself.

So I'm stirring it and stirring it.

It's making a bit of a mess.

Don't touch it!
(LAUGHS)

I just want to see if it's dissolved.

(GROANS IN FRUSTRATION)
Leave it alone.

What's going on with it?

And I think it's crystallising.

Oh, shit.

Big problem.

Alright.

I'm gonna have to start again.
Don't stir it next time.

Hot sugar.

You're a fifth of the way through
the marathon.

One hour down, four to go.

(CHEERING AND APPLAUSE)

WOMAN: What's happened?
She...stirred the caramel.

There is no choice.
I have to make a second caramel.

So, I get the second
caramel happening,

(SPOON CLINKS)

Come on, please.

I'm not sure that's gonna be OK.

(TENSE MUSIC)

(DRAMATIC MUSIC)

I think my sugar's bad again.
No.

It's crystallised on top.
On top?

Yeah.

I'm gonna have to go for a third.

I don't know.

Holy crap, why am I doing this?

Nearly there. Breathe.

It shouldn't be this complicated.

Uh...

"Place in the s..."

(SIGHS)

THEO: I'm making my custard

and I know I should be working on
my caramel by now,

but I'm behind.

I'm under this massive pressure

and I just want to
go, go, go, go, go.

Oh, my Lord. This is intense.

Oh, it's coming together.
It's alright, it's coming together.

It's your best custard yet, Theo.
(LAUGHS)

Now that my custard
is the custard of dreams,

I need to move onto the caramel.

Yes, I'm working on
my Snickers caramel.

I'm feeling good.

"Remove from the heat
and carefully pour in warmed cream.

"Whisking till combined."

This is gonna be a major element
for the Snickers caramel lamington.

And I just need to keep working it
until it gets a bit smoother.

So, my caramel's done,
and I'm happy with it.

I hope Nan's proud of my caramel.

So thank God for Nan.

THEO: So, I'm working on my caramel.

I've got my sugar on the boil.
I think I'm going OK, yeah.

I'm just a bit slower than what
I probably would like to be,

but that's pretty normal for me, so
got to just pump up the pace a bit.

So I take my caramel
to that colour that I remember

what Eddie's was,

and then I remove it from the heat.

Good work there. Good work.
Good job, Theo.

Beautiful. Beautiful. Beautiful.

And I add my cream.
Good job!

And I'm whisking that in.
That caramel is perfect.

That is... That is stunning, Theo.

I'm just working on my caramel
for the third time.

This is not what I wanted
to be doing.

I'm trying to not let it rattle me,
because if I get rattled,

that's where I'm gonna fall behind.

Yeah, I can see, it's good.

I think I finally got it to work.

This caramel is looking good.

I'm... (LAUGHS) ..minimising
the sugar up the sides.

So, now the sugar's
a nice amber colour,

I need to mix it in
with the warm cream

to make this gooey, sticky caramel.

And I pick up the sugary caramel
and I pour it into the cream,

whisking vigorously.

Oh, dear.

(DRAMATIC MUSIC)

And it, like, seizes,
instantly seizes,

and I have this, like, sugary clump
on my whisk.

No! Come on.

CATH: Larissa, sweetie,
you can do it, you can do it.

LARISSA: No!

No! Come on.

(DRAMATIC CHORAL MUSIC)

Larissa, Larissa, stop, stop, stop.
Yo.

You're meant to go...

It's got to be cream into caramel,
not caramel into cream.

That's why that's happening.

EDDIE: And take it off the heat
when you do it

so it doesn't boil over.

And it's... That's... Yeah.

We're starting again.

The fourth time.

You're 90 minutes down,
3.5 hours to go. Come on.

(CHEERING AND APPLAUSE)

Let's go!

(SPIRITED MUSIC)

Let's go, guys.
Not touching it.

DECLAN: Do I want to toast my nuts
a bit more, or...

My yuzu curd from
my yuzu meringue lamington is done,

and also my pumpkin filling
for my pumpkin lamingtons.

I'm moving onto my Snickers mousse.

Eddie's mousse...

..it was soft and chocolatey,
velvety,

but not overpowering.

Chocolate. Oh, 29 degrees.

"Pour the cream into the bowl.
Whisk until soft peaks.

"Working quickly, add one-third
of cream to chocolate."

29 degrees,
that's what we want it at.

I'm a big fan of mousse.

I make it a fair bit at home.

So the mousse is another element
that I'm semi-comfortable with.

I'd say that's about a third
of the cream,

stir to combine.

Stirring, stirring, stirring.

Alright, Snickers mousse.
WOMAN: Yummy, Declan.

Snickers mousse, done.

Yeah, so the mousse is done

and now I need to move onto
my strawberry mousse

for my strawberry matcha lamington.

RHIANNON:
That looks beautiful, Theo.

Now I'm onto my strawberry mousse.

I look up, and somehow
I've caught up to Declan.

I've picked up the pace now.

I'm feeling a lot better
about the cook.

GRACE: You've caught up.
You're doing really well.

Oh, shit.

Fourth caramel looks spectacular.

I refer back to my recipe

just to make sure
that I am covering off all bases.

"Pour in warmed cream,
whisking to combine."

And the cream is ready to pour in.

Alright.
RUE: Yep.

Off?
Yep.

Whisk.

Yep.

Whew!

WOMAN: Come on, babe, you got it.
That's it.

Whoo!

I'm whisking vigorously the cream
into the caramel...

Oh!

..and it's beautiful.

(CHEERING AND APPLAUSE)

I know. Thank you.
Thank you, everyone.

I must say, there's very few times
that I remember such anxiety

about pouring something
into something.

Alright, so...

And I got it.

I finally made my caramel.

It paid off, hey?

Because I'm so far behind
because of the caramel,

I'm having to do multiple things
at once

and jump steps ahead

just in order to keep
on top of the recipe.

I'm on the strawberry mousse.

I have the yuzu on.

I'm starting on my Snickers mousse.

I still need to make
my pumpkin cream filling.

I just keep pushing on.
I've got so many things on the go.

I'm gonna have to keep hustling,
and hustle hard

because I don't want to
go home again.

OK, let's go back to what we're...
How are we here?

Time to check on my sponge.

Happy.

Ooh, he's very happy. I like it.

Nice and spongy,
and probably the thickest part,

and comes out clean.

EDDIE: Nice.

So I'm gonna take that out.

It's got a nice sort of golden crust
to it.

Oh!
RHIANNON: Oh, nice, Dec!

That looks lovely!
Whoo-hoo!

Well done!

(BUSY PIANO MUSIC)

LARISSA: Oh!

I need to get my sponge cake
out of the oven.

She's ready.

She's definitely ready.

I'm just starting on cutting my
giant sponge slab into lamingtons.

Alright, what do I need?

I've got...
No, I've got a cake knife.

We have very specific measurements
for the sponge.

They have to fit
in these little moulds,

so you have to cut them
to the absolute perfect size.

"Use a serrated knife. Slice five
rectangles from the sponge."

That's a good-looking sponge.

Very nice.
Thank you.

25cm long.

And 6.5cm wide.

When I cut the big slabs,

I'm really happy
with how they're looking.

Yeah, looks good, Larissa.

I know the judges
are gonna be there measuring them,

so I have to get it right.

I think Larissa works in a bakery.
(LAUGHTER)

Now I have to jump backwards
to finish my other elements.

I want these to all be formal
and...and perfect size,

so I've got the ruler.

It's time to cut my sponge,

and cutting the sponges to size
is a crucial step

so I can have enough portions
for 20 lamingtons.

This is the most most crucial part,

so I don't want to screw it up.

25's there.

By 6.5.

So I just jump straight on that,

and you know I just go 25x6
and cut that out.

I do another one, cut that out,

and then I'm like,
"Hang on a second."

What's he doing?

That's not gonna be 25.

I just don't think, mathematically,
it's gonna work out.

Working from the left, so...

..with the sponge to the right.

Declan.
How are we?

How you doing, mate?
Yeah, good.

I've just realised I could have done
something quite detrimental.

What have you done?

So, I missed the part

where it says, "Working from
the left side of the sponge

"to the right side of the sponge..."

Mm.

I've cut this way...

..rather than cutting this way.

Right.

Oh, my goodness.

(DRAMATIC MUSIC)

Oh, my goodness.

I've just realised I could have done
something quite detrimental.

I've cut this way
rather than cutting this way.

Right.
You know what I mean?

Yes.
So...

I guess you've just got to try
and jigsaw it together..

Yeah.
..to get five moulds of lamingtons.

You gotta, like, push.
Alright, thank you, guys.

Cutting the sponges to size
is a crucial step,

and I've screwed this up.

PHIL: Let's go, Deccy. Head down
now, focus, mate. Come on.

I know I'm gonna have
three prefect logs...

Three.

..and then I'm just gonna have to
jigsaw out the following two.

I'll be able to do this.
I'll be able to do this.

WOMAN: Alright, Theo.

Measure it, measure it, measure it,
measure it, and then cut it.

I need to turn my attention
to cutting the sponge,

and I need to be precise
in cutting these.

PHIL: Measure twice, cut once, mate.

Alright!

I've got my five sponge rectangles,
and they all look so good.

I'm so happy with them.

Now I'm getting it.

I've got all my elements ready,

and now I can work on
actually filling my lamingtons.

At this point,
I'm feeling really energised.

Oh, Mama!

It's motor on,
I've got to get to the end.

JOCK: Alright,
you're into the final stage.

You've had an incredible four hours.

You've only got one hour to go.

Come on, guys!
(CHEERING AND APPLAUSE)

Come on, let's go!

(CONTESTANTS YELL)

Thank you for that. Thank you.

RALPH: Let's go, guys, let's go!

ROBBIE: Coming together now.
There's still probably lots to do.

Snickers mousse.

DECLAN: First layer
is the tres leches lamington.

Time to drizzle my sponge
with my milk soak.

And I add dulce de leche
in the centre.

And then the custard.

I cut the lamington log
into four sort of portions.

And I've got to dip it
in my white chocolate sauce,

take it out and then roll it
in my shredded coconut.

Just finishing up my tres leches

and then I need to move onto
the Snickers one.

GRACE: You're doing so good.
Almost there.

MAN: Good job.

THEO: I first put
a layer of caramel,

then I fill it with
my chocolate mousse.

Good work, Theo.

And I dip them in the coating.

You need a nice thin layer,

and also a thin layer of nuts,

because that's how it is, bro.

Working on my Snickers lamington,

like, it's flavour combinations
that I love,

so double dip of chocolate...

..and sprinkle it with those
delicious toasted peanuts.

That wasn't meant to happen, 'cause
they're supposed to double-dip them.

OK.

LARISSA: So, I'm up to
the Snickers situation,

the Snickers dipping,
and I remember the Snickers...

..Lamington to be covered
in peanuts.

WOMAN: Not too much.

I can't remember how many peanuts.

RALPH:

WOMAN: No!

It looked like sprinkles.
It looked like sprinkles, yeah.

JOCK: It's time to build
those towers of trouble!

You've only got 10 minutes to go.
Come on.

(CHEERING AND APPLAUSE)

DECLAN: I've done
my pumpkin lamington,

and my strawberry matcha lamington.

I've still got to torch
my yuzu meringue lamington.

And he's got to torch it.
Yeah.

I've got the blowtorch
and I'm torching my meringues.

ROBBIE: Come on, Dec.
Good one, mate. Come on.

Onto the home stretch now, Larissa.
LARISSA: I know.

Thank you.

I'm really happy with the meringue.
It's looking lovely.

Beautiful work, Larissa.

So, I'm torching the meringue.

I really remember Eddie's meringues
to be lightly browned

and quite smooth and lovely,

so I want to really try
and replicate that.

Good job, Larissa.

I've finished all the lamingtons,
so I just need to get them on safely.

I've nearly finished assembling
my tower,

and I've torched my meringues, and...

"All sides and on top."

It doesn't say, "All four sides
and top of the cube."

Two minutes to go!
ANDY: Two minutes!

(CHEERING AND APPLAUSE)

Come on, guys!
Good job, mate, good job!

ROBBIE: Yeah, Deccy!
Yeah, mate!

(CHEERING AND APPLAUSE)

Come on!

Am I torching the bottom
of the meringues?

Do it! That's meringues.
That's meringues.

On the bottom?

Or "all sides" as in all sides?

I didn't do the bottom
of the meringue.

A few more minutes. Come on.

Four sides and the top of the cube.

OK, quick. Oh!

(HEARTBEAT THUDS)

It's alright, it's alright,
take a breath.

I'm feeling super-flustered
right now.

Don't worry. You don't have time.

I don't want to go home again.
You got this.

You got this.

So I'm second-guessing myself.

Just get it on the plate!

That's it!
Good work!

After five hours, here we go...

JUDGES AND CONTESTANTS: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1.

(CHEERING AND APPLAUSE)

WOMAN: Good job!
You did it!

Whoo-hoo! You did it!

LARISSA: Feeling super-spent
and super-emotional.

But I'm so...

I really wanted to finish
and I wanted to do a good job.

I wanted to, like, if this is
my last cook in this kitchen,

I want it to be, like, I want to
go out with doing a great job.

(SOBS AND SNIFFLES)

I've had a really roller-coaster time
since I've been here.

NARRATOR: Get inspired by
our fabulous home cooks.

Stream full episodes of MasterChef
Australia now on 10 play.

Wow, what a behemoth
of a Pressure Test.

Unfortunately, one of them
is about to go home.

So shall we get the first one in?

Let's do it.
Let's do it.

(SOMBRE MUSIC)

Hi, mate.
Theo.

(THEO SIGHS)

Nice to sit down.
(ALL LAUGH)

Let's dive into that.

How do you think you actually went?

I think I went really well,
to be honest.

And I tried my best with everything.

Well, we've got a few lamingtons
to eat,

so we might get stuck in.

Yeah.

Thanks, mate.

Appreciate it. Thank you very much.
Thank you, Theo.

(TENSE MUSIC)

EDDIE: Colours look good.

Size is pretty consistent,
but see what's on the inside's like.

Alright.

His sponge is pretty on point.

Yeah, the sponge is great.
The sponge is great.

I wouldn't be able to fault
the sponge myself.

His layering's great.

Mm, dulce de leche's delicious.

Pretty good all round.

I couldn't really fault much,
to be honest.

From a flavour perspective,
all of them are really good.

The yuzu, his custard is delicious.

Altogether, I think Theo's done
a great job.

Mm, I totally agree.

I'm thrilled for Theo.

I think that he has done
a superlative job.

In general, I think the flavours
are really sound...

..and most of the textures
are excellent.

Theo came in beaming,

and now you can taste why.

Yep.
You know, and you can see why.

Start with the sponge,
which everyone's raved about.

If he goes out and opens
a little bakery,

he's got to have sponge on the menu,
'cause that's absolutely textbook.

It's light, it's airy,

it looked the business
when it was in the oven.

All of the cross-sections on mine
are absolutely on point.

Flavour-wise, man, I can't really...

..can't really knock much.

Nice work, Theo.

(PENSIVE MUSIC)

DECLAN: What a wild ride
today has been.

Being a Pressure Test, like, it's
got to look as much like Eddie's,

if not taste just as much
like Eddie's.

Good luck, mate.

So I think, yeah, I'm a bit worried

about how they're looking,

because I stuffed the measurements
out of my sponge.

But I hope I've executed
all these flavours.

Declan.
Hello.

Hello, how are we?

Well, more importantly, how are you?

Um, yeah, wow.

A little bit rough round the edges.

What a day.

What a day it's been.

What did you learn about yourself

during that five-hour Pressure Test?

I learnt that when I put my mind
to something,

I really can do it.

So many elements in this,

it is very overwhelming.

But I really just tried
to keep my cool today.

Alright, thank you.
Thank you, guys, very much.

Well done.
Thank you. Enjoy.

EDDIE: He's cut them lengthways,
but not the width.

These are... Four of mine
are more cube-shaped.

This one's a bit more rectangular.

The sponge,
I would say it's very good.

It's probably not as good as Theo's,

but it's still up there.

Flavour-wise,
it's actually pretty good.

All in all, I reckon he's done
a really great job.

If I was to nitpick,
the coating on the Snickers

is a little thick,

which, you know,
came down to double-dipping.

There's a couple of edges that
are probably about, you know,

three-mil thick.

Apart from that,

like, the cross-sections of
all mine were really on point.

And I was worried about him,
because he cut his sponge wrong,

so he had to get a little bit
of left-over piece

and stuff in the end of it, so I was
worried if we'd actually see that,

but it doesn't look like
anyone has really noticed,

which is great.

Wow, like he's really impressed me.

I really love the texture
of the meringue.

The amount of burnish torching

gives everything just a lovely
marshmallow-y flavour to it.

I think he's done an excellent job.

Yeah, you can tell -
you can tell he was very meticulous

in his little, you know,
the mousses,

the curds, the creams.

Like, that is the perfect
Italian meringue.

I've got so much admiration
for Declan,

the way he handled himself
throughout this challenge.

I think he's done an incredible job,

and in terms of flavour
and structure,

it's not that far away from yours,
mate.

Not at all. Very close.

I'm the same, you know,
with the coating on the Snickers one,

it's a little bit thick.

There's a couple of faults,

so you just never know
what can happen here.

(INTENSE MUSIC)

It was such a strenuous,
hard cook, and...

..I completed the cook
against some pretty big obstacles.

Good luck.

Thank you.

I've really only just come back into
the competition

with my Second Chance Apron,

which was the biggest advantage
in MasterChef history.

Hi.
Larissa.

So I really hope that I haven't
blown my second chance.

Emotional challenge, that, wasn't it?
It was, it was so emotional.

I got eliminated and I came back

and then I went back into
elimination, so it's a big deal.

Yeah.

It was a hard challenge.

I think I had a really great start.

And then I had to do my sugar
four times...

..before I got it to work.

Like, for me to finish this cook,

I had to be three steps ahead
in some points.

Yeah.

I just wanted to say well done for
continually picking yourself back up

and keep pushing...

Thank you.
..despite having those knocks.

So, we're gonna taste this now,
thanks.

Thank you. Thanks so much, guys.
Thanks, Larissa.

What do we think of the look, guys?
She's a bit rough and ready.

She had a little trouble
with some of the coating.

And you can see it obviously looks
different to yours.

They're big lamingtons.

Um...

..big challenge.

Big Pressure Test.

Big problems.

The Snickers one,

like, there's so much peanut on that,
it's mental.

It's not really Snickers anymore,
it's more of a peanut lamington,

which is obviously not
your intention.

The structure, pretty big.

They feel pretty clumsy.

It's a shame.

Yeah, I have to agree with Jock
with most of those points.

You know, a little bit disappointed.

There's not much yuzu curd in there.

Peanuts on the outside,
doesn't really do it for me.

It's, you know, a bit freestyle.

But, I don't know, I don't get that.

I think as soon as
she got flustered with the caramel,

it just went downhill from there.

While I commend her fighting spirit,
I think it's safe to say

there are some discernible
differences.

On a day where the other two boys

have, you know, come in

and absolutely knocked it
out of the park,

there's big problems on this.

Well, five hours down
and 20 lamingtons later,

you're all still standing!

Yeah.
Barely, yeah.

Just.

It would have been so easy just to
take one look at Eddie's tower

and just let the pressure get to you.

But all of you brought us
a completed dish,

which is a huge feat in itself.

Eddie, were you impressed
with what you've seen today?

Absolutely.

Hats off to you guys
for what you achieved

and the amazing towers
that you brought out.

Well done!
(CHEERING AND APPLAUSE)

Give it up for Eddie Stewart!

It was impressive.
Mm.

What a bloody tough cook that was.

We've got to give credit
where credit's due.

Theo.

Mate, your sponge, it was fantastic.

In terms of taste,

all of the lamingtons,
they were delicious.

Even Eddie said
he couldn't really fault them.

So, mate, well done.

(CHEERING AND APPLAUSE)

Oh, my God!

Thank you, mate, thank you.

Declan.

Visually, the insides
of your lamingtons...

..they were perfect.

Flavour-wise, it was fantastic.

Oh! Wow.

Well done.
Thank you.

Larissa.
Yes.

We admired your perseverance today.

You really put your all
into the cook.

But your lamingtons,

unfortunately,

were inconsistent across the board.

OK.

So, I'm so sorry, Larissa,

but unfortunately you're going home.

(WISTFUL MUSIC)

That's OK, I'm totally,
totally OK with that.

Honesty, I just...

I'm so proud of myself
after today's cook.

Yeah, my cup is full, no regrets.

Like, I'm good.

(APPLAUSE)

Thank you. All good.

Thank you.

Thank you.
(THEO SPEAKS INDISTINCTLY)

Thank you.

Sorry, it's time
to say goodbye again!

Thank you so much, Andy.
No, thank you.

Well done today.
I'm going really this time, yeah.

Keep smashing it, OK?
Thank you so much.

You're so lovely.

So great today. Really.
Thank you. Thank you.

Can I give you a hug too?

I know my time has been a wild ride.

Well done.
Thank you. Thanks.

And we've had, like,
the highs and the lows.

Thank you so much.

(CHEERING AND APPLAUSE)

Give it up for Larissa, everybody!

(CHEERING AND APPLAUSE)

But so grateful that I came here.

NARRATOR: Tomorrow night
on MasterChef Australia...

ANDY: This is the ultimate
playground for foodies.

..it wouldn't be Big Week

without a big Service Challenge.

Excuse me? I knew
it was going to be big.

My God.

But I didn't think

it was going to be
that big.

How will they handle

cooking for thousands?

DECLAN: Like,
this is ridiculous.

Oh, my God.

Captions by Red Bee Media