All language subtitles for masterchef.australia.s15e32.1080p.hdtv.h264-cbfm

NARRATOR: Previously
on MasterChef Australia...

(CONTESTANTS LAUGH)

..the week kicked off with a bang...

Surprise!

That is exactly what we want you
to capture in a dish.

..with a Mystery Box challenge
where the tables were turned.

CATH: It's our chance to actually
surprise the judges this time.

RUE: I am really pushing myself to
do something I've never done before.

They delivered
some stunning creations.

JOCK: I love the visual surprise.

MELISSA: Profoundly good. Amazing.

JOCK: Perfect, mate.
Nailed the brief. I was surprised.

Well done.
DECLAN: Thanks, guys.

(APPLAUSE AND CHEERING)

Tonight, the bottom three
face a Pressure Test...

RALPH: I am terrified.
It's gonna be tricky.

..based on a fairytale
with a plot twist.

(TENSE MUSIC)

(MALISSA SIGHS)

It doesn't quite feel as good
as a white-apron day.

No.
No

You know, I've been
in so many eliminations now.

This one just feels...different.

I want to be in the top 8

and feel really proud about
making it this far.

I don't want this to end yet.

(APPLAUSE AND CHEERING)

Morning!
CONTESTANT: Hello!

I can feel the weight of the moment
this morning.

There is definitely
a seriousness in the air.

And there should be.
It's a Pressure Test.

Today's Pressure Test

is one of the most beautiful
we've seen this season.

This Pressure Test
has been set by a chef

who started working
in Michelin-star restaurants

when he was just 14 years old.

Wow.

Now he heads up
a successful Sydney restaurant

where every single dish is
full of wonder and beauty.

For this chef,
inspiration comes from everywhere,

whether it's children's books,
Broadway productions or fairytales.

Please welcome

from Surry Hills restaurant Nel...

..it's Nelly Robinson!

(CHEERING)
I've been there!

(APPLAUSE AND CHEERING)

(NORTHERN ENGLISH ACCENT) Hi, guys.

RHIANNON: Oh, my God!
Nelly Robinson is in the house.

Hi, guys. How are you? Hello!

I've been to Nel

and his food is next level,
but now I'm scared.

Hey, guys.
CONTESTANTS: Hi.

How are you?
Good.

Bit of tension in here, isn't there?
Yeah. (CHUCKLES)

Nelly Robinson, first time
in the MasterChef kitchen.

Finally! Thank you for having me,
guys. Thank you.

Tell me about the restaurant, Nel.

I mean, what kind of food
are you doing and why do you do it?

We basically work on childhood
memories, memories of...of life,

and we we put it into themed menus.

Beautiful.

Now, without giving too much away,

talk about the dish that
you brought in with you today.

Ah. In capital letters, it's FUN.
Yeah.

(RALPH LAUGHS)
It's...it's FUN.

How difficult is this dish?

I'd say 11 out of 10.

CONTESTANTS: Oh!
RALPH: Eeeh!

He could've lied.

11 out of 10 difficulty.

Do I even have a chance today?

Unbelievable.

Look at your faces.
Yeah. Oh.

Should we put them
out of their misery?

Let's do this, guys.
Come on, let's do it.

(SUSPENSEFUL MUSIC)

OK.

RALPH: Oh!

CONTESTANTS: Ohhh!

Today, you're gonna be making my...

Oh, look at that! (GASPS)

..Mr McGregor Garden.

(WONDROUS MUSIC)

RALPH: This is
straight out of a fairytale book.

It looks whimsical.

How crazy does that look?
I know. It's amazing.

JOCK: Wow, Nelly, mate.

Talk me through the inspiration
behind this dish.

Peter Rabbit's garden.

Oh! Mr McGregor! Of course!
Beatrix... From Beatrix Potter.

'Cause he's stealing all the carrots
and all the sweet potatoes.

So we created a garden around that,
so that's where the story comes from.

Amazing!

Almost looks
a bit too pretty to eat,

but you guys need to know
exactly what you're dealing with,

so should we have a taste?

Yeah, please.
Come on, now.

He says the dish is 11 out of 10.
That's exactly how my nerves are.

11 out of 10.

Chocolate soil maybe or something.
Yeah.

NELLY: We've got a carrot cake
that's got all spices through it,

so very Christmassy flavours.

The foam is
a vanilla buttermilk yoghurt.

So that's what's under this crumb,
right? The soil, if you like.

Crumbled chocolate.

On top of that is all the leaves.

Crystallised carrot fronds.

And then tempered chocolate twigs
at the top.

The carrot is raw,

but in a hot, sweet stock syrup.

And we've got that sorbet with carrot
yuzu and ginger juice through that.

MALISSA: He's used sweet potato
and carrots as the inspiration

to bring the sweetness in the dish.

Yeah, it's so beautiful.

Nel, why don't you walk us through
the pressure points in here.

What are the big things
that you've got to look out for?

Yeah, so the foam -
that foam has to hold properly.

If it doesn't, you can't
stand anything up in that.

It's a failure straightaway.

The carrot cake has got to be moist
in the middle.

And then the biggest one for me
is the sorbet.

It's got to balance right.
Mm-hm.

If it's too too much ginger,
when you eat the whole dish together,

you just get ginger
and you lose the carrot flavour.

Rhiannon, what are you tasting?

I absolutely love this foam.

RALPH: This foam.

It's so yummy. The cake is yummy.

Even these little leaves...
So they're the...

Like, they're really sugary.
They're the top of the carrot.

So we don't waste anything.
It is delicious.

It...it really reminds me
of, um, my childhood as well.

These are all very familiar
sort of flavours.

This actually reminds me of my dad
and Christmas in England

where you have this massive big feed
and then out comes the dessert.

Malissa, questions?

How do I do it?

(LAUGHTER)

There is so much going on, but when
you have it all in out mouthful,

it all just works together.

Mate, my best advice to the three
of you is don't get overwhelmed.

When you break it down and you
pull it together, you'll be fine.

I've never made anything
close to resembling this.

Desserts are not my strong suit,

so being a Pressure Test

with desserts, it's gonna be tricky.

ANDY: Ralph, Malissa, Rhiannon...

..you've got two hours
and 15 minutes

to re-create Nelly's
Mr McGregor Garden.

ADI: Wow!

Before we taste,
you'll have seven minutes

to finish the dishes in front of us.

Two of you will make it
to the top 8 today

and the dish that least resembles
Nelly's in taste and looks

will unfortunately send
their maker home.

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

Alright, guys, let's go, eh?

Your time starts now!

(GANTRY CONTESTANTS CHEER AND CLAP)

Go, go, go, go!

BRENT: Let's go, guys!
ADI: Yes, guys, let's do it!

CATH: Oh, good idea, Rhi.
Good idea, Rhi!

RHIANNON: First thing I do
is sketch Nelly's dish

so I can re-create it
at the end of the cook

because there's no way I'm gonna
remember what it looked like

two hours and 15 later.

(GROANS)

Starting with a sweet potato
wrapped up in foil,

put it in the oven, I can do that,
that's really easy!

Tick that off my list. I'm done.
What's next?

"300 grams. Wrap sweet potato
in foil. Place in the oven..."

RALPH: "Wrap the sweet potato in
foil and place in the oven at 180."

Strategy coming into today's cook
is to read the recipe once...

..and just start executing
immediately and with confidence.

I need to keep a fast pace
from the beginning

so that I don't run out of time
at the end.

Nelly, firstly,
beautiful dish, mate.

It looks and tastes
absolutely stunning.

And I think the taste of the dish
is all about balance,

and for that,
all of these different elements

need to be absolutely spot-on.

How many elements are there?

Nine.
Nine? And only two hours and 15?

It's a short one today.
I think that's gonna challenge them.

I mean, Rhiannon's first time
in a Pressure Test,

so I'm interested to see
how she goes.

MELISSA: Starting this recipe,
that first chunk, what's in there

that they really need to focus on
getting really, really right?

They gotta get that sorbet
into the blast chiller

'cause it's gotta be completely set.

Sweet potato's gotta be in cooking

so they can make those
beautiful, beautiful leaves.

Carrot tops into the dehydrator.
They gotta crystallise for two hours.

So the first half an hour
is crucial on this dish.

MALISSA: I'm getting
my crystallised carrot fronds ready.

I need to lightly brush them
with egg whites

and then dip them into
some really fine caster sugar

so they can then be placed into
the dehydrator throughout the cook.

Is that closed?
ANDY: Mm-hm.

Yeah, that's it.
That's it?

Yeah.
OK. Thank you.

DECLAN: Shake it
like a Polaroid picture.

Nice, Rhi.

Believe it or not,
you've already used 15 minutes.

Only two hours to go.

(GANTRY CONTESTANTS CHEER
AND CALL OUT)

RHIANNON: Carrot.

Rhiannon.
G'day.

First Pressure Test
First Pressure Test.

How hard can this possibly be?
Yeah, I know.

A few crumbs, couple of leaves, eh?
Bugger-all, mate.

I love this.
The flavours are delicious.

My dad's English,
so this really resonates with me.

Yeah.

As soon as I saw this dish
and tasted it, "Oh, my God!"

Exactly.
I feel like I'm at home.

Yeah, well, that's what we're doing.
Yeah.

He didn't have an accent like that?
No, no, he didn't have... (LAUGHS)

He sounds a little more
British than me.

I definitely sound
very North Queensland.

He's kinda like, "Oh, my God,
what happened to my kids?"

(RHIANNON LAUGHS HEARTILY)

If I'm in a Pressure Test,
this is the one I want to be in.

It reminds me of my dad,
it reminds me of the UK.

I feel a little bit
more comfortable now

and I feel like I can relax
into this cook.

I've done a bit of juicing
in my time,

you know, when I go on health kicks
every 10 years.

I'm making carrot juice
for the carrot sorbet.

It's a sorbet. I'm following
this recipe to the gram.

There's such random numbers
in there.

Like, there's 1.1,
there's 33, there's 333,

and I'm going "Oh, my God!"

Just do it.

Because I want this balance
to be exactly like Nelly's.

And I've got to put it in a bowl
and into the blast chiller asap

because it needs time for it to set
and be beautiful.

CATH: Great, Rhi!
(TIMER BEEPS)

MALISSA: I love to eat sorbet,
but I haven't made many in my time.

(GROANS)

Bloody hell!

I know that so it's not crystallised
and so it's not icy,

you need to make sure
that everything is spot-on.

Carrot juice.

The measurements are so precise.

33 grams of ginger
and 333 grams of carrot juice,

and I am measuring them to the tee!

CATH: Mal, you're looking really
good, really clean, really focused.

There is no room for mistakes.

Yum!

Head's up, your sorbet should be
in the blast chiller.

You should be working on your cake.

One and a half hours to go!
(CHEERING AND APPLAUSE)

CATH: Go, Mal! Come on, Rhi-Rhi!
Let's go!

(CONTESTANTS CALL OUT)

ADI: Keep working.

RALPH: Jesus.
Alright, I've got to keep motoring.

ADI: Ralph is being so careful
to measure all the ingredients

before he even starts
on the next step.

And you can see him trying to be
so methodical and careful,

but he doesn't have time to do that.

He needs to get a move on
if he's gonna get this finished.

Keep going!
RUE: Ralph, you need to work quicker.

RALPH: Perfect.

I've measured everything up
precisely to what's needed

'cause you want the sorbet to set.

And I feel like he's given us
these exact measurements

'cause that's how
the sorbet's gonna set.

RUE: Good?

Yep!
OK.

CATH: Sorbet done?

Sorbet done.
Check.

Looks beautiful, Ralph.
Thank you!

(READS) "..the mix running.

"Add eggs one at a time
until eggs and mixture's combined.

"Sieve in the self-raising flour."

Pretty much normal cake.

Carrot sorbet's in the blast chiller

and now I'm working on
the carrot cake.

It is one of the main elements.

It is the base,
so I've got make sure it's perfect.

Rhiannon.
Hey.

How are you travelling?
Oh, you know, I'm bloody goin'.

Just bloody goin'.
Yeah.

Can't ask for anything more, can we?
No. (LAUGHS)

Sorbet, confident with the sorbet?
It's in the blast chiller?

It's in the blast chiller.
Yeah.

Did you taste?
No.

(DRAMATIC MUSIC)

You didn't taste?
You didn't taste it?

No. No!
Beg your pardon?

We'll leave you with that.
You gotta taste.

Oh, shit.
It's all about balance.

I know it is!
So taste it.

My eyes!

(DRAMATIC MUSIC)

We said it's all about balance.
I know it is!

So taste it.
My eyes!

I know I followed the recipe
to the letter,

but I can't stuff an element up

because there's no time
to do it again.

Oh, it's yummy!
There you go.

CATH: There you go, Rhi! Awesome!
(ANDY AND NELLY LAUGH)

I'm trusting the measurements.
Bloody hell!

(NELLY LAUGHS)
Oh, my God! This is chaos, mate.

I've got to, like, calm the brain.

Calm down.
Calm the brain.

Oh, my God!
Imagine if that wasn't right!

Oh, yum! That is yum!

I am just working as fast as I can
with this recipe,

but if I get one element wrong
in this dish...

(MUTTERS) It's not plain.
That's self-raising. This is plain.

RHIANNON: ..it could bring down
the whole thing.

So I really need to focus right now.

Let's get this done.

MALISSA: I'm working on
my carrot cake.

I need to make sure it is perfect.

I need to make sure
that it is moist.

I've got my mixer going.
I'm creaming my butter and my sugar.

I'm getting all my other elements
ready.

I am following this recipe to a tee,
but I'm not wasting any time

because I want to put it
in the oven asap.

Malissa.
Hello. How are you going?

Good. How are the confidence levels?
Yeah, good.

Good? I don't know what it is.

But when you put
that black apron on,

you cook at the highest level
that you possibly can.

Yeah, I don't know why
I don't do that all the time.

I don't know either.

Oh, you know, I'm just permanently
gonna wear this, I think. (LAUGHS)

Today, how are you
gonna make the perfect cake?

It's gonna be perfectly moist
today because...

What did you learn?
..I'm gonna follow this to a tee.

OK.
And make sure there's no errors.

Keep motoring, though.
Yeah, I will, I will.

Because, honestly,
it's just gonna snowball...

Yeah. Yeah. Yeah.
..if you fall behind.

Everything needs to be
perfectly balanced in this cake.

The carrot cake mixture
is looking really beautiful.

It looks like a great texture. I've
got all my ingredients in there.

So I think it's perfect
and it's ready to go in the oven.

And now I need to start working on

my charcoal crumble.

Charcoal crumble, OK.

"Place the butter and the raw sugar
in a bowl on the stand mixer."

OK.

OK, so...that's that.

CATH: Come on, Rhi!
Cake's in the oven!

Whoo-hoo! Cake's in the oven!
Let's go, Rhi!

ADI: Well done!
Relax.

Well done.

RALPH: Sorbet's done.
Next step, carrot cake.

Rhiannon and Malissa
both have cakes in the oven,

but I'm quite an analytical
and logical person.

So, I'm gonna measure out
all my ingredients

to make sure that I've got them
ready to go so I can start the cake.

It's important to get
all the elements prepped

'cause the dessert eats together

and if one is element's off,
it's not gonna eat the same.

I don't want to rush things

and then put
the wrong measurement in

and then mess up the whole dessert.

I didn't think there'd be this
many ingredients in a carrot cake!

So it's taken me a bit longer
than what I would like,

but I feel like
once I get them all together,

I should be able to just get
everything mixed together

and motor through the cook.

MELISSA: Ralph, sorry to tell you,

but your caked needed to be
in the oven five minutes ago.

OK.
BRENT: Come on! Let's go!

ADI: Come on, guys!

Keep moving!

Ralph still hasn't put his cake in.

Like, come on.

(EXHALES)

(RALPH HUMS)
What's going on? (GIGGLES)

Why is he taking so long?

MALISSA: I'm working at a good pace.
I just need to keep this up now.

I'm now working
on my charcoal crumble.

I'm trying to work as quickly
as I possibly can.

Don't know where the charcoal...
charcoal powder is.

RHIANNON: The key to getting
the charcoal crumble right

is to make sure that...

There it is!

RHIANNON: ..it has
that bitter flavour.

I distinctly remember the bitterness
from Nelly's dish.

You've got to cook it
for the exact amount of time

and make sure
it doesn't go over or under.

(MIXER WHIRRS)
That looks even.

THEO: You're doing great, Rhi.
Come on. That's it, Rhi. Great.

Ralph, come on.
Yeah.

You gotta go quicker, bro.
Move it. Come on.

Come on, give him a clap.
RUE: Come on, Ralph!

So I've got my mixer going with
the butter and then add my sugar.

I just need to beat that together

until you get a creamy consistency,

but I'm falling so far behind,

so I'm just rushing to add
all the other ingredients.

CATH: I'm a little bit worried
about Ralph.

I don't think he's actually creamed
his butter with his sugar properly.

It is vital with a cake like this
to cream your butter and sugar.

It makes for a lighter cake.

It cooks evenly.

And if you don't cream it,
it's gonna be more dense.

He's playing with fire here.

Now's not the time to fall behind.
You've only got one hour to go!

ANDY: Come on! Let's go!

(CONTESTANTS CHEER)

ADI: You can do this!
Let's move! Move!

ANDY: Very interesting out there.

Malissa, she does this weird thing
when she puts that black apron on

and starts to cook and it's like
a totally different Malissa.

So she's in a great spot
at the moment.

Moving forward, Rhiannon,
she is 100-mile-an-hour.

We were round her bench
at the beginning.

She sort of had this
nostalgic light-bulb moment.

You know, her dad's English.

She's got this connection
to this dish.

I think she's found comfort in this,

which, on her first Pressure Test,
I think's a good thing.

I think that's gonna carry
her through quite well.

CATH: Another element done.
Well done.

That's fantastic, Rhi. (CLAPS)

THEO: Good job!
Awesome! Awesome!

Ralph, he's falling behind.

I'm worried for him. I'm worried.
Yeah.

RUE: Ralph.

Come on, Ralph!

He still does not have his cake
in the oven.

RALPH: My head is
in every direction possible.

I've realised that the method
I'm using at the moment

of measuring out everything
is not working.

So I'm gonna have to
chuck that to the side.

I am terrified.

I need to put this cake in
as soon as I can

to get in there with
enough time to cook.

MELISSA: That texture
doesn't look right.

RALPH: I don't know
if I'm gonna get this done.

RALPH: I need to put this cake
in the oven as soon as I can.

to get it in there
with enough time to cook.

MELISSA: That texture
doesn't look right.

I'm motoring at this point.

I'm moving as quickly as I can.

Look, the girls are superhuman.

I have no idea how Mal and Rhiannon
have got in front of me this much.

I still have to make
the chocolate branches,

the charcoal crumble

and the oak tree sweet potato
chocolate leaf.

And then the yoghurt foam.

Ralph, get it together. Hurry up.

Hurry up! Like, you're wasting time!

CATH: OK, that's it.
In the oven, Ralph. Well done.

Tick that off too, buddy. Come on.

MALISSA: There is under an hour
left in this cook.

My sorbet's in the freezer.

I've got my carrot fronds
in the dehydrator.

I've got my carrot cake in the oven.

My charcoal crumble
and my sweet potato

is still baking for
my beautiful leaves.

(READS) "Branches.
250 grams of dark chocolate."

MALISSA: The chocolate branches
is the step

that I was least looking forward to
in this cook.

I am not an expert with chocolate.

But I know that if you don't
do it correctly,

your chocolate isn't gonna shine,
it's not gonna snap.

"45 degrees."

MALISSA: So, this is gonna be
a real pressure point for me.

But, you know, I've just gotta hope
that it works out. (LAUGHS)

Gosh. Come on.

Come on, Rhi, you can do this, love.
That's it. Come on.

OK, let's just get to 45.

RHIANNON: I'm feeling quite anxious
about the chocolate branches.

Nelly's were perfect.

They were, like, nice
and glossy and beautiful.

When tempering the chocolate,
it's gotta be perfect to the degree.

OK, we're at 30.

My theory right now is just stay
at the microwave and make it happen.

Now is not the time to lose
your temper. 45 minutes to go.

(GROANING AND LAUGHTER)
RUE: Oh, come on, guys!

Saw what you did there with
temper the chocolate, and so on.

Piping bags.

Where were your piping bags, Mal?

In the little container at the back.
Oh.

Thanks, love.

I don't even know how many pages
are to go in this recipe,

and I don't wanna know.

Because I feel like if I know,

I think I'll spin out
and go out of control.

Hello.
Hey.

I just saw you spin around six times
before you got your bag.

Yes.
Just calm down.

I love a good Kylie Minogue
spin-around.

"I'm spinning around.
Move out of my way."

We can don the gold hotpants
and have a party later

when you finish this and you stay.

But for right now, pick up.

Keep going.
Yeah, excellent. Thanks, guys.

RHIANNON: I am no artist.
They don't look great.

Oh, jeez, that's all pretty woeful.

RHIANNON: But time is running out
very quickly.

I've gotta just keep moving.

Ha, look at my trees.

ADI: They're beautiful. Keep moving.

(CATH CLAPS) Nice.

(TIMER BEEPS)
Good job, Ralph.

That's it. Another element done,
Ralphie. Well done.

I'm running.
Full sprinting across the kitchen.

Usain Bolt and me are brothers
at this point in time.

I'm doing so much work
to kind of catch up.

I've just put my crumble in the oven

and I need to start focusing
on the chocolate branches.

I could see Rhiannon finishing
her chocolate branches.

I'm just upping the speed
on everything I'm doing

and I'm trying to get the tempering
done as quickly as possible.

You can really feel Ralph
is pushing hard to get this done.

No-one wants to go home.

It's getting electric.
There's not long to go.

And we want them all
to put up a really good dish.

MALISSA: I'm piping these trees
as quickly as I can.

I'm not gonna lie -
these trees look a bit dodgy.

Oh, that doesn't look very pretty.
That looks like a chicken foot.

They don't look as pretty
as Nel's did,

but it'll have to do.

The pace has picked up
but you've still got a lot to do.

30 minutes to go.
(CONTESTANTS CHEER AND CLAP)

CATH: 30 minutes to go. Go, Malissa!

I need to start multitasking
and I need to move quick.

I have to get my pickling juice
ready for my carrot ribbons.

My charcoal crumble is ready.
I need to get that out of the oven.

OK, that's ready.

My sweet potato is done.

I'm pretty happy
with how it's all going.

OK.

I've been rushing and zooming so much

my kitchen bench is an absolute mess.

But just, like, I've kicked it up
a gear and I've actually caught up.

I feel so happy.

Good news, I've caught up.
(LAUGHS) Oh, God.

RHIANNON: I've done the branches.
They're covered in cocoa.

And I've set the pickling liquid
aside to cool.

And now I'm getting on to
the oak tree chocolate leaf.

So, the oak tree chocolate leaf

is actually made up
of sweet potato as the base.

So, you've gotta
mix all that together

and then you've gotta spread it in
this leaf mould, which is so cool.

And then you've gotta bake it.

DECLAN: That's good, Rhi,
nice and quick.

The oak tree chocolate leaf has to
look exactly like the mould,

so I'm, like, making sure
that there's no gaps,

and then I get rid of
any excess from the top.

OK, so we want this
in a 160, 10 minute.

I've gotta get onto this foam, and
time is running out very quickly.

Um...timer.

CATH: You're up with the others,
Ralph, so you're doing OK, buddy.

RALPH: Thanks, Cath.

Nice, Mal.

MALISSA: I can see the finish line

and I'm just gonna keep running.

I'm not gonna lose any steam.

I checked the cake and...

(SOFTLY) OK.

MALISSA: ..it was cooked.

Yay! (LAUGHS)

You've come this far.
Don't lose your way now.

You've only got 15 minutes to go!

Come on!
(GANTRY CONTESTANTS CHEER)

It's out! Look at that, Rhi!

Put this in the fridge to cool.

Yoghurt's done.

Time to make my yoghurt foam.

"2 grams of gold gelatine."

This is important, this bit,
because they're on the foam.

So this is the... This is like...

Has to be able to be perfect.
It's gotta hold.

500 grams of buttermilk.

If the foam isn't right, then the
whole dish, basically, is a failure.

Knowing how much
relies on this foam,

it's really hard not to doubt
yourself during this element.

Nice, Mal.

I won't know if the foam
has actually worked

until I serve it to the judges.

Oooh.

Everything's crossed,
and I'm gonna hope for the best.

ADI: Good, Malissa.
THEO: Well done, Malissa.

Am I doing the right thing?
Yeah, I am.

(MUTTERS INDISTINCTLY)

"Place under the bowl
until mixture is cool."

CATH: How's the timer
on your cake, Ralph?

Ralph?

Do you have a timer for your cake?
Huh?

Your cake?

Oh, my cake.

RALPH: Everyone's yelling at me

and I realised
I haven't checked on my cake.

And it'd been about
45 minutes, 50 minutes.

If it's not cooked, then that's it.

I'm cooked.

(WHISPERS) Shit.

Still not cooked.

(TENSE MUSIC)

Here's something new!
Six minutes to go!

It's a season of
secrets and surprises after all.

(INTENSE MUSIC)

How much do I put in?

RALPH: Oh, my cake.

So, I checked my cake.

Still not cooked.

(WHISPERS) Shit.

If this isn't done
by the time that clock ends...

..you're going home.

But I've just gotta pivot
my focus from the cake

to everything else that I'm doing.

Yeah, the yoghurt foam's next.

And that's the one I know
I need to get perfect,

otherwise the dish won't hold.

The gelatine needs to dissolve,

but I don't have time to do
any longer than a couple of stirs

to make sure that it's dissolved.

And then I cool it down.

RUE: Come on, Ralph, come on.
DECLAN: Come on.

Will it stabilise so that when
I spray the foam, it's gonna hold?

I don't know.

(SIGHS)

(PLASTIC FUNNEL CLATTERS)

(SUSPENSEFUL MUSIC)

Has he even had that in an ice bin?

ANDY: That was in the ice bath
for about 20 seconds.

So it's actually hot?
It's gonna be hot.

MALISSA: I've only got
a few short minutes left,

and I still need to do
my carrot ribbons.

CATH: This the last element, Mal?
Yes.

That's it.

I need to cut them
so they're perfect on all edges

and they're all
exactly the same size.

And then pop them in the pickling
liquid, which I prepared earlier.

I have to plate up in the tasting
room in front of the judges.

Every element of this dish
needs to be ready to plate.

I'm cutting up my carrot cake.

CATH: Oh, Malissa,
you're smashing it!

I've got my leaves ready to go.

Oh, that one broke.
OK, that's fine. I only need one.

I've got my sorbet in the freezer.

I have my yoghurt foam,
my chocolate branches.

I've got my charcoal crumble.
There's a lot going on here.

90 seconds!
(CLAPPING AND CHEERING)

ADI: Come on! Get it done! Come on!

Yes, Ralph, let's get 'em
all in containers, mate.

It's finally time to cut the cake.

And so moment of truth right now.

ANDY: Come on, Ralph.
Let's go, let's go.

Come on, Ralph, you've got this.

Cut the first slice and...

Beautiful.

Thank God, it's actually cooked.

I'm so happy.

ADI: Nice, Ralph. Beautiful.

I'm frantically moving
around the kitchen,

trying to make sure that
I've got all my elements.

Oh, where's my ruler?

30 seconds!
30 seconds! Come on! Let's go!

Oh, my God, I've gotta put
all this stuff in containers?

You're kidding me?

BRENT: Come on, guys! Come on!

It is chaos!

CONTESTANT: You can do it!
Yeah, keep going, guys!

(ALL CALL OUT)
ANDY: Here we go!

JUDGES AND CONTESTANTS: 10, 9, 8,

7, 6, 5,

4, 3, 2, 1!

(CHEERING AND CLAPPING)

Whoo-hoo! Yay!

Oh, my God, that was so fun!

(LAUGHS) Ahh!

RALPH: You know, frantic as it was,
I got everything done.

Till the last couple of seconds,
but finished.

So that's all that counts.

Did that two hours and 15 minutes
fly, or was it just me?

They were under the pump
from the absolute get-go.

As a dessert,
it's very deconstructed.

There are lots of components.

A huge amount of it is in balance

and how they construct it
at the last moment,

so we don't really know
who's done well and who hasn't.

I'm looking forward to tasting it
and seeing it all together.

Well, we're about to see it
all together right now.

Shall we get the first one in?
We should. (LAUGHS)

RALPH: Good luck.
Good luck, love.

Thank you.

MALISSA: I've got every element
ready to go.

I'm hoping that I've done
a really good job today

and that this is gonna keep me safe
in the competition.

Hello. Hi.
MELISSA: Hello.

Well, well, well, here we are again.
Back again.

(MELISSA LAUGHS)
We have to stop meeting like this.

We really do have to stop
meeting like this.

You were like night and day from

when you walked through the doors
this morning to when you finished.

I think you had the recipe
in one hand

and you were jumping up and down,
saying, "I did it, I did it!"

I definitely didn't feel very good
walking in today

but, you know, now that the cook
is done, I'm so proud of myself.

And if today was my last day,
then what a day to end it on.

I'm really happy. Yeah.
Awesome.

Well, look, let's continue
that really great energy you have.

You have seven minutes to plate up.
OK.

Good luck.
Thank you.

Your time starts when
you hit the bench.

JUDGES: Good luck.
OK. Thank you.

Nel's dish was phenomenal, the way
that it looked. It was so beautiful.

So I need to do my best
to replicate that.

I've got my carrot cake on the plate.

And now I need to get
my foam all ready.

(LAUGHS) OK.

(SUSPENSEFUL MUSIC)

MALISSA: Ooh. (LAUGHS)

I've got my charcoal crumble,
my chocolate branches.

Some carrot strips over the top.

I've got my sweet potato
beautiful leaf.

Crystallised carrot fronds.

And I've got
my ginger and carrot sorbet.

Finish strong, Mal.
Gosh.

It looks beautiful.

Gosh.

There you go.
My trees look like chicken feet.

Thank you, Malissa. We'll taste.
Thank you. Thanks.

Got everything up
and everything tastes really yummy.

I'm just hoping that it perfectly
represents Mr McGregor Garden.

What do we think of the appearance?

There's some elements of it,
looking at it straightaway,

that are really good.

Her leaf is excellent.
The foam looks like it's holding.

So until we taste it,
we'll never know.

I'm pretty impressed.

The flavour balance of the dish
is pretty good.

ANDY: Yeah.
I think she's done really well.

The cake texture is beautiful.

I really like her charcoal crumb.

The flavour of it
was absolutely spot-on.

The same goes for the sorbet.

And the tempered chocolate
had a great snap to it.

There's a lot of positives
on the plate.

It may not have been
as pretty as yours.

Yours is a very elegant,
very romantic-looking dish of food.

This didn't have that kind
of finesse and that delicacy,

but I really liked
the bitterness of the leaf

and of the charcoal crumb as well.

And I loved the zing in the sorbet.

Yeah, all the components
were really beautiful.

The cake was gorgeous.

The foam flavour, texture fantastic.

I think it was so very well done.

Fortunately for her, it ate
10 times better than it looked.

Good effort, really good effort.
Yeah.

MALISSA: Good luck, Rhi.
Good luck, Rhi.

Thank you.

First-ever Pressure Test

and this could be my last cook
in the MasterChef kitchen.

I'm concerned about the whole thing.

I do not wanna go home today.

Are you known for your desserts?
No.

Are you known for your finesse?
No.

I'm gonna say this was a bit
out of your wheelhouse, am I right?

100%. You're so right.

Stream full episodes

of MasterChef Australia

now on 10 play.

(TENSE MUSIC)

I'm gonna say this was
a bit out of your wheelhouse.

Am I right?
100%. You're so right.

Like, are you known
for your desserts?

No.

Are you known for your finesse?
No.

How did you go into this, then?
It must have been daunting.

It was so daunting. Like, I literally
was so anxious this morning.

But then when I tasted it,
I was like, "Oh, my God."

It just transported me to my dad.

That calmed me.

You're on the verge of top 8.

Like, did you ever think
you'd get this far?

No. Like, not...not at all.

This is what dreams
are made of for me.

Like, I just really wanna be here.

Well, one thing you have to do
is nail this plate-up.

You've got seven minutes. Good luck.
Thank you.

I've gotta assemble the dish
in front of the judges and Nelly,

and I am freaking out.

(BREATHES HEAVILY)

(WHISPERS) Oh, shit.

Oh!
(LAUGHS)

(BREATHES HEAVILY)
JOCK: It's fine. Don't worry.

It's OK.
Slight explosion.

You've got this.

It's just crumbs.

Like Andy said, I am not known
for my finesse in plating.

(WHISPERS) Her twigs look better.
Mmm.

I don't know if mine looks
anything like Nelly's dish.

Oh, dear.

But I got the job done.

Oh, my goodness.

We're gonna taste it. See you later.

Thanks. Thanks, guys. Enjoy.

(NELLY SIGHS)

It's a little flat,
and there's not enough twigs.

But she's had a good effort.

Carrot top's a little bit
more...rustic.

Thought the crumble
was a little overdone.

I think there's just a little touch
of burntness in the back of it.

And I thought the
Christmas-tree-sized carrot fronds

at the top
were just a little bit too much.

And too much sugar,
adds to the dish.

But...I think the cake's beautiful.
I think the foam's beautiful.

And I think the sorbet's
beautifully balanced.

So I think bringing that together,
I thought it's a good effort.

But the flavour of the cake,
especially, was spot-on.

And she may not have the finesse,

but she definitely
can bring the flavour.

And with the cake, with the sorbet,
and also with the foam,

they are spot-on flavour-wise.

I think Rhiannon's done
a really good job.

Whatever it was that
she connected with

when she tasted your dish
at the beginning,

you can definitely get
a little bit of a sense of that

in the dish itself,
especially in the cake.

I don't know if it was the Douglas
fir tree Christmas trees on there,

I felt like it was festive
and Christmassy in a way.

I loved the delicacy
of the chocolate work.

I think she did
very, very well there.

I just think this is so far away from
what Rhiannon would normally do

that I am absolutely,
like, stoked for her.

To see her finish that product
as she has,

I think she should be
very proud of herself.

MALISSA: Good luck!
Thanks, guys.

Good luck, Ralph.

The pressure is immense because
I want to do Nelly's food justice,

but the smallest thing at this point
in time will send us home,

so it's extremely nerve-racking.

Oh! (SIGHS)

Mate, it didn't look like
a pretty cook, I've gotta say.

No, it did look frantic.

And I was running all over the place,
just trying to keep up.

But got all the elements together,
so... Just. (LAUGHS)

So I'm happy about that.

In the meantime, you have got
seven minutes to finish this dish.

Thank you so much, guys.
MELISSA: Thank you. Good luck.

That cook was
the hardest cook I've had,

and I still have to plate the dish

and make it look beautiful.

No, no, no, no, no, no, no, no, no,

no, no, no, no, no, no, no, no, no.

MELISSA: Why would you press the air

out of the thing
you put the air into?

I'm happy that I've got

all the elements on the dish.

But the biggest concern
is the flavours

and how they're gonna work together.

Today is not the day I wanna go home.

JOCK: Nice one, mate.

(SUSPENSEFUL MUSIC)

Thoughts?

A little large.
(ANDY LAUGHS) Yeah.

A little bit messy.

Um...

There's a bit of height
on this one, though.

A little bit of height. Big twigs.

(SIGHS) Yeah, I don't know.
Let's try it. Let's try it.

Thanks, mate.

You know, I have the best
of hope for him,

especially because Ralph has just

improved in leaps and bounds
as a cook in this kitchen,

and you want him to succeed.

But, yep, it's definitely
one of those things

where it's a messy cook, it ends
up compounding onto the plate.

And it definitely is an indication
of that today.

I'm glad that he managed to achieve
every single element on the plate,

and he did the best that he could
to put it together.

I'm sad for him because this is...
it's not close to yours at all.

There is too much carrot cake
on the...on the log,

which then meant not enough yoghurt
to balance the whole dish,

which was unfortunate.

His cake was a little bit underdone,
which is a bit sad.

And then his crumb was a little bit
over as well, again, unfortunately.

So I'm actually quite disappointed
in this one, to be honest with you.

Yeah, it's not...not good.

It looked like a disaster, that cook.

And I've gotta say, it eats like one.

I am so gutted for him because
this is gonna leave him in trouble.

And I don't want him to go.
No.

Because he's just one of those guys,

like, that he wears his heart
on his sleeve,

he comes in every day
just wanting to learn

and soak up everything that
this competition is about.

And they're the people
that you just want

to continue on in the competition.

Totally, you can't help but...

(JOCK AND MELISSA GROWL)

Re-creating Nelly's garden,

it definitely wasn't
a walk in the park.

Magic on the plate,
it is very difficult to replicate.

And it just goes to show, Nelly, you
are at the top of your game, mate.

Thanks, guys.

Give it up for Nelly Robinson!
(ALL CHEER)

Thank you, guys.

Today, one dish missed the mark
on every element.

One of you brought us
a cake that was underdone

and a dish as a whole
that lacked balance.

Unfortunately,
that dish was cooked by...

..Ralph.

Oh.

Ah, my dear.

Well done.

I'm sorry.
It's OK. Well done.

We hate to see you go, mate.

You've brought us
so many incredible dishes

during your time here
in the MasterChef kitchen.

You've shown us through those dishes

that you're well and truly
on your way to where you wanna be.

You know what?
We think you're gonna get there.

It's just been so many
good experiences,

like, every day that
we've been in here,

so just the fact that I'm in here
has been amazing for me.

So I've appreciated
every minute of it,

and meeting lovely people
who help each other along the way

and you learn a lot from them.

The experience will last a lifetime,
so thank you, guys.

Ralph, we love you, mate.
We all love you.

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

Time to go. Thank you so much.
Well done.

You did so well.
Congratulations, mate.

You've got this.
Thank you so much.

Thanks... (CONTINUES INDISTINCTLY)
Thank you.

Come here, big fella. Aww.

Good luck, buddy.

See ya.
(BRENT MURMURS)

(UPLIFTING MUSIC)
Thank you so much, guys.

Leaving the kitchen today,
as much as it hurts,

I can walk out of here
with my head high.

Give it up for Ralph, everybody!
(CONTESTANTS CHEER)

I did my best.

If there's something
you're passionate about, do it.

I'm literally going guns blazing,

and I'm gonna take every opportunity
I can to learn as much as I can.

And this won't be
the last you see of me.

NARRATOR: Tomorrow night
on MasterChef Australia...

THEO: Look at this!

..it's a Team Service Challenge...

We wanna see Greek food,
but we wanna see it re-imagined.

Opa!

..where Greece
is the word.

I feel like
the challenge

was made for me today.

But they'll need
to modernise the classics...

I'm so not modern.
(LAUGHS)

I'm still stuck
in the '80s.

..to win their chance
at immunity.

Everyone is panicking.
Come on! Push!

Oh!

This is not good.

Captions by Red Bee Media