All language subtitles for masterchef.australia.s15e37.1080p.hdtv.h264-cbfm

Captions by Red Bee Media.

NARRATOR: Previously
on MasterChef Australia...

CONTESTANTS: Oooh!

What the heck is this?

The everything box
was as tricky as ever.

It's a MasterChef classic
that has brought past contestants

to their knees.

Their feelings were mixed.

(BLOWS KISS)
Pretty great ingredients.

They sort of lean on each other
pretty well.

DECLAN: This is
my kind of mystery box.

It's all produce that I love,.

This has to be
the hardest mystery box.

But the dishes were amazing.

JOCK: The empanada pastry is epic.

ANDY: Restaurant-worthy,
top-7-worthy, finale-worthy.

It's a perfect plate of food,
so, well done, man.

Thanks, guys. Thank you very much.
Honestly, well done.

CATH: Oh, yes!
(APPLAUSE)

Tonight, the bottom three
are bringing the girl power...

CATH: I am going to fight so hard.
I'm not ready to go home!

..as they take on a Pressure Test
from a true trailblazer.

(TENSE MUSIC)

RUE: I just feel like laughing.
(LAUGHS NERVOUSLY)

MALISSA: Would be good.

CATH: It's a big day today.

It's my first-ever Pressure Test

and someone is going home.

So, it's going to be
an epic battle today.

Good luck today.
Thank you.

Good luck.
First one, hey?

Yeah. First one for you and I.

Yeah.
Baptism by fire.

Yeah.
(LAUGHS)

Thanks, girls.
That's OK.

(APPLAUSE AND CHEERING)

CONTESTANT: Whoo!

Morning, ladies!

Come down.

Well, just in case it wasn't obvious,

to make it this far in this
competition, it's extraordinary.

Even with everything that we've
thrown at you, you're still here,

still standing,
and top 6 is just one cook away.

You ladies have clearly
got what it takes.

But for one of you, unfortunately,
it's the end of the line.

Rue, there's a smile
but I never know what that means.

Where's your head at?
(LAUGHS) I had such a great sleep.

(LAUGHS) I, um, coming into today,

I sat on the edge of my bed,
you know,

and I thought about all
the great things that have happened.

I was like, "Look, if I go home,
I'll be still sad,

"but I have so much
to be grateful for.

"But I'm going to come in here
and I'm going to give it my all."

Cath, first Pressure Test,
and, Rue, first Pressure Test.

Yeah. That's right.
I just realised.

So, bring it on.

Whoo! Malissa.
MALISSA: Ohhh.

You know where I'm going, don't you?
Yeah, I know.

Straight to that pin.
Yeah, I know.

We'll see what's going on
under there,

but, you know, I've got it.

If I need to use it,
I'm not afraid to use it, you know.

I've worked really hard to get this.

Buckle up, ladies,
'cause today's Pressure Test,

it is set by an internationally
renowned superstar.

Ooh!

Wow!

Oh!

Trained by the best
to be the absolute best,

she opened her first restaurant
in the UK in 2017...

RUE: Oh!
CATH: Ohhh!

..and it was a smash hit.
I know who that is. Oh, my gosh.

To pay homage to her success,

in 2021, she opened a second
restaurant right here in Australia.

It's Clare Smyth.

She is one of the best chefs
in the whole world,

holding three Michelin stars
and three Chef's Hats.

Please welcome

from Core and Oncore,

the legendary Clare Smyth!

(EPIC MUSIC)

(CHEERING)

(THEO WHISTLES)

Oh! (LAUGHS) Oh, my gosh!

It's actually Clare Smyth!

I'm such a big fan of hers.

How are you?
MELISSA: Mwah. Mwah.

Hello, Clare. How are you?
Good.

Clare, welcome back
to the MasterChef kitchen.

Oh, thank you.

It's always an honour
to have you here in the kitchen.

How have you been?
Good. Good to be back.

Very excited for today.
Yeah?

How's Oncore going? Obviously...
How long has it been now?

Just over a year. Yeah.
Amazing.

Three Chef's Hats. Congratulations.
Thank you.

Obviously, three Michelin stars
also still maintained.

Yeah.
Congratulations.

Yeah. I mean, it just takes such
hard work, dedication, focus.

Every day, every meal, every dish
has got to be perfect.

And it's not...
You can never stand still.

You've got to keep evolving.

You know, even me today, you know,
I'm still learning every day,

still pushing.

The world of food technology

just...it expands all the time
and you've got to stay with it,

you've got to stay
at the top of your game.

Rue, Clare Smyth in the house.

Hey?
Oh, my gosh! I'm such a big fan.

(CACKLES)

I definitely know that whatever is in
there is going to be hard. (LAUGHS)

Ohh.
But I still love you.

Oh, thank you, thank you.

Hopefully you'll still love me
at the end.

I hope so. (LAUGHS)

Clare, would you like to show them
what's under there?

Sure.
Go on.

And today, you're cooking my...

(SUSPENSEFUL MUSIC)

..beef and oyster.

Oh!
Wow!

RUE: Oh, my gosh. (LAUGHS)

CATH: This dish
is absolutely divine.

I actually...

I catch my breath just looking at
it, just the way it's presented.

It's so beautiful.
It's just the creativity is amazing.

Ohhh. I'm so emotional.
That is so beautiful.

Clare, talk us through the different
components we're looking at here.

Yep. So you have beef and oyster
in two parts.

So this is the Victorian-era
beef and oyster pie, a take on it.

And then this is the modern-day

with Wagyu beef
and poached Sydney rock oysters.

And in this pie is beef tongue,
beef shin, poached oysters,

and this crisp on the top
is made with, um...with oysters.

So it's similar to a prawn cracker.
Ahh!

Wow.
But made with oysters.

And on here you've got
a beautiful seared Wagyu beef,

poached oysters, a raw beef,

you've got an oyster emulsion.

And then this, I grew up in Ireland

and we always have
Guinness and oysters,

so this is a take
on Guinness and oysters.

So there's a beef sauce
on the bottom

with an oyster sauce on the top.

You'll stir it together
and serve it with the beef.

So we would just mix
the two together

till we get a nice cream.

MALISSA: Oh, wow!

And then we're gonna
serve that sauce.

That's it.

Oh.

Alright, you ready
to taste the dish?

RUE: Yes.

CATH: Mm-hm. Mm-hm.
Let's do it.

OK.

MALISSA: Wow.

And this tastes like oysters too.

I'm eating this food
and I'm thinking, like, luxury.

Damn. Pass me my Louis Vuitton bag.
(GIGGLES)

Wow. That's beautiful.

That is so perfectly cooked.

I can't believe
I'm gonna try and make this!

The beef and oyster sauce, it's
so beautiful and so flavoursome.

I know that's gonna be really hard
to achieve

and it's gonna take a lot of time
to get to that point.

To get the sauce itself to that
really nice coating consistency,

that's really something
that you're gonna have to control

to know when it's just perfect.

If you start to now think about
every single thing on here,

there's a considerable
amount of work to do.

I have absolutely never made
anything like this before.

These are many pressure points
of this dish.

MELISSA: Rue, Cath, Mal...

..to re-create
Clare's beef and oyster...

..we're giving you five hours.

Ohh!

THEO: Wow.

(CHUCKLES NERVOUSLY)

(THEO EXHALES)

You will have a further 15 minutes
plating up before we taste.

Whoo!

Wow.

Do not be fooled, because
it sounds like a lot of time...

No.

..but you know better than anyone

just how fast it goes
in this kitchen.

MALISSA: Yep.

The recipe, the equipment and all of
the ingredients are at your benches,

and, of course, the dish
that least represents Clare's

in both look and taste
will send its maker home.

Malissa, you have that
beautiful, shiny immunity pin

which means that at any point during
the cook from the time it starts...

Yep.

..right until the very last second,
you can play that pin, become safe,

head on up to the gantry.

Yep.
Guaranteed top 6.

Clare, would you like
to do the honours?

Yes, please.

I'm wishing you
the very, very best of luck.

And your time starts now!

(CHEERING)

(TENSE MUSIC)

CATH: My first Pressure Test,

so it's, um...a little bit excited,
a little bit nervous.

I'm just trying to...
just trying to relax and breathe.

OK.

I've come here feeling really good.

I can most definitely
get through this,

so my strategy is to really just
read the recipe, go step by step.

Yeah, I'm ready for it.

MALISSA: Argh!
Another Pressure Test. I feel OK.

I have done
so many eliminations now.

It's just...
It just plays on your mind.

RUE: Oh, my gosh.

134 steps today.

It's a lot.

It's like climbing
Mount Kilimanjaro.

OK, big chuck bones.

The first thing I have to make
is the beef and oyster sauce.

When I tasted Clare's dish,

the depth of flavour in that sauce,
it's so rich!

Like, oh, my gosh.

I have to get everything
packed full of flavour.

I have to get my beef bones
in the oven just to caramelise.

And whilst they caramelise,

I get started on gently
melting the Wagyu fat

before I cook at the other
ingredients in that fat.

This is such an integral part
of the dish

because I have to nail the flavours
from the start

so that the flavours are as close
to Clare's as possible.

MALISSA: I've got
my beef fat cooking

on a really, really low temperature

for the beef and oyster sauce.

I add in my garlic, my shallots,
my button mushrooms, my carrot.

I have cooked my Guinness down
to a syrup

and now I'm going to add in
my cooked beef bones

and I'm going to bring that up to a
boil and then allow that to simmer.

This is a really big recipe.

Um, there's no time to really rest.

And it's five hours.
It's gonna be a really long cook.

But just gotta keep moving,
keep pushing.

I can feel that
I'm really moving quickly today.

I'm trying my best to hustle
really hard at the start

because what I've learnt
from doing other Pressure Tests is

you can't just move quickly in the
last 30 minutes or the last hour.

You need to move as fast as you can
from the moment that clock starts.

(READS) "Dice some Wagyu beef..."

Wagyu beef. Wagyu beef trim.

500 grams.
RHIANNON: Come on, Cath.

500 grams.

This recipe is just so extensive
and so intricate.

I've already wasted so much time
reading the recipe,

so I'm already behind.

I'm working on Clare's
beef and oyster sauce.

The bones are in the oven

and I'm cooking the beef fat.

But it's not looking great.

Just...was there smoking?

It just seems to...
It's the beef fat.

You've got beef fat in?
Yeah, it's the fat.

Is it up too high? I don't know.
I have it on low, then it was off.

I've turned the burner up

and now there's smoke
billowing out of the stock pot.

Just looks burnt.
It looks burnt.

It does, doesn't it?

I don't know what it's meant
to look like, Cath.

I don't know either.

This the worst start
that I can imagine.

(BIRDSONG)

Just looks burnt.
It looks burnt.

It does, doesn't it?
I can't see it.

Yeah.

I don't know what it's meant
to look like, Cath.

I don't know either.

Do I keep going?

Do I keep...

Do I start off like this?

Or do I have to start again?

I'm looking up at the girls and
I can see they've got a lot more on

than what I have.

I have to try
not to let the panic me.

I'm just not sure.
I just reckon it looks too burnt.

DECLAN: You're alright, Cath.
Trust your instincts.

Yeah.
Yeah.

Don't let the wheels
fall off the bus.

I have to do it again.
Have you got enough?

Yeah. I just don't think...

I'm gonna have to melt it again.
It's gonna take a while.

I'm a bit worried about Cath.

She's actually still
on her beef stock.

These guys have moved on.

Oh, my God! Where is it?
Have I got any more?

So, yeah,
I'm really worried about Cath.

I'm feeling a little bit frantic.

I'm feeling like
it's gonna be a long, hard road.

(READS) "So place a large frypan
over high heat until hot."

I'm tracking good so far, I think.

Kinda getting through things
quickly, which is good.

My beef sauce is now simmering away.

Now I need to start working
on my beef ragu.

Clare's beef ragu was really soft.

The texture was really beautiful.

There was so much flavour
going on there.

I need to season my beef shins

and then I need to caramelise them
in a hot pan.

CONTESTANT: That looks good.

Once I've caramelised them

and I'm really happy with
the colour on the outside,

I'll pop them
into the pressure cooker.

I'm adding in beef braising liquid,
carrots, celery and onion.

I'm gonna leave that for an hour.

Meanwhile, I'm gonna move on
to making my oyster sauce.

Want some good news? You're already
a fifth of the way through.

One hour down. Four hours to go.
Oh, you're joking!

(APPLAUSE AND CHEERING)
RHIANNON: Come on, guys! Come on!

BRENT: Go, Rue. Push.

RUE: Malissa is the queen
of Pressure Tests

and is moving quicker than me.

I have my Wagyu beef sauce
simmering away.

And I'm working on my beef ragu.

And once
that's in the pressure cooker,

I have to move on to the next thing.

There is so much to do still.

And I have to keep my pace up.

Otherwise, I will fall behind.

I get started on my oyster sauce
for the beef and oyster sauce.

Get it, Rue! Get it! Go!
(RUE GRUNTS)

THEO: I want to see angry!
Come on.

Oh!
Yeah!

(TENSE MUSIC)

OK.

Ohhh!

Oh, Cath, come on, come on, come on.

Because I burnt my beef fat,
I'm so behind.

Oh, my God, that is taking so long.

There's no time to stop.

I just have to motor
and just go, go, go.

My beef sauce is simmering.

Now I'm doing the beef ragu.

And I'm just trying
to make up some time.

"..to a bowl of iced water."

Cath.
Hey, Cath.

Hi!

How are we?
I'm behind!

Just gotta get it...
One step at a time.

That's all you can do.
Yeah, that's right.

The thing is you're actually aware
that you're behind.

Yeah. Yeah. So I need to
not let that worry me, so...

No. You just need to move...
I just have to motor.

You need to move faster
and more efficiently.

Yep.

The efficiency has gotta be
your thing today.

Yeah, that's right.
As I see it.

Yep.
(JOCK LAUGHS)

Ha ha! Tricked ya! Tricked ya!
Where are we going?

(CATH AND RHIANNON LAUGH)
This is great fun.

(LAUGHS)
Maybe this is why you're behind.

I think...
No, no. No.

No. No! No! No!
No!

Did you have a redo of something?
Yeah, I did.

I was a bit worried about the fat
at the start. It was melting.

I felt it was too hot.
I reckon it was a bit burnt.

Ah.
Yeah, OK.

You've got a really good palate.
One hour...

I've said that a few times.
Yeah, thank you.

Trusting your palate
is a big thing here.

Yeah, guys. Thank you. Yeah.
Work fast, work efficiently.

And always taste.
Yeah, I will.

Good luck!
Alright. Thanks, guys!

RHIANNON: Go, Cath! Come on!
Come on, Cath, come on!

Come on! Talk yourself up there.
Come on!

Wow!
Wow!

We're right
in the thick of it now, ladies.

Two hours down, three hours to go!

RHIANNON: Yeah! Let's go, ladies!

DECLAN: Let's go, Cath!
RHIANNON: Come on, Cath!

Let's go, Rue!

DECLAN: Nice!
You're going awesome, Malissa.

GANTRY CONTESTANTS: Whoo!

RUE: It's time to release
the pressure cooker for my ragu.

I strain my sauce

and I have to reduce that by half.

I have my potatoes going.

I have my oysters poaching.

I have my stock simmering.

And I'm only on page three.

And it's been two hours.

OK. "Poach oysters.

"Place a fine sieve over
a medium stainless steel bowl."

My Wagyu beef sauce
is simmering away.

The first stage of my oyster sauce
is on the go.

And the sauce for my beef ragu
has reduced by half.

It's tasting really yummy.

I'm really happy
with the flavour of that.

I'm in a really good place
right now.

OK.

(SINGSONGS) Malissa!
Hello, Malissa.

Hello! How's it going?

You good?
I'm going good.

Are you having a good cook?
Yeah, I'm having a good cook.

I feel good. Yeah.
I gotta believe in myself.

You have... Exactly.
Absolutely.

That is it for me.
Yeah, yeah. Yeah, yeah.

And I think you're a much stronger
cook than you think you might be.

OK, yeah. I...
Yeah, I don't know. (LAUGHS)

You can't win
if you're not in the top 6.

Exactly.
(LAUGHS)

He wants me to use my pin! I know!

I just don't want to walk out the
door with that thing on your chest...

I won't. No.
..and go, "Wow."

I will not. Yeah.
"What could have been?"

I definitely won't.
That's all. I've seen it happen.

Imagine playing the pin
when you didn't have to.

But you are already in the top 6.

But what if you need the pin...
I'm not listening!

What if you need the pin
to get in the finals?

Yeah, that's true.
Right?

But she may not get the chance.

Can you guys go away?
(ALL LAUGH)

RHIANNON: You're going well, Mal!
DECLAN: Yeah, come on, Mal!

Whoo-hoo!
Thank you!

(TENSE MUSIC)

Hey, Rue.
Hello. Hi. (LAUGHS)

How are ya?
I'm good.

Hey, I've never seen you work
this clean, which is great.

She's...
Yeah, she's done well, actually.

This is not like Rue.
I know.

But I, um, have watched
a few Pressure Tests.

Yes?

And I took a few things
from those books.

Yep. Most importantly, stay clean.
So that's what I'm trying to do.

What about all the elements?
Are you happy?

That's my, um, reduced sauce
for my ragu.

Have you tasted it?
I'll do that.

Ooh, it's really salty!

Ooh!
Salty?

(SUSPENSEFUL MUSIC)

That's maximum seasoning, that.
Yeah.

Yeah. (DROPS TEASPOON)

Yeah.
Yeah.

Have you tasted it?
I'll do that.

Ooh! It's really salty!

Ooh!
Salty?

That's maximum seasoning, that.
Yeah.

Yeah. (DROPS TEASPOON)

Yeah.
Yeah.

So that needs work.
OK.

Yeah.
Yeah.

Yeah.
The thing is...

..what you're thinking
is exactly right.

OK. Yeah. OK.

Now take what you're thinking
and correct it.

OK. Yeah. Yep. OK.
OK?

In saying that, you've also got
a ton of other things to do.

Other things to do. Yep. Absolutely.

So, you need to move.
OK. Yep.

Come on. Let's go, Rue.
Yep, yep. OK.

Come on. Yep.
Yep.

RHIANNON: Go, Rue-Rue!
THEO AND DECLAN: Go, Rue!

The beef ragu,
it's a big part in Clare's dish

and my ragu sauce is so salty

because it has to been reducing
for too long.

But I cannot start again

because I've been
cooking for hours now

and I don't have time
to be starting over.

So, I am thinking...
how do we fix this salty sauce?

We don't have an open pantry today.

What you have is what you can use.

Well, let's check the oyster...

And I have to think really fast
on what I can use

to try and balance that sauce.

(READS) "Beef shin..."

Ohhh!

But then I remember
there's the vinegar

that's in the box
in the ingredients.

Yum!

Oh, my gosh.

Wow!

This is like a magic eraser.

The salt? Gone.

RHIANNON: How's your sauce, Rue-Rue?

Good?
Good. Yes!

I have just tasted the sauce.

It tastes so much better. I'm happy.

I am back in the game. (LAUGHS)

But I'm falling behind now.

So, I need to move quicker if I'm
going to finish this recipe today.

MELISSA: Stay the course, ladies.
Two hours to go!

(CONTESTANTS CHEER)
RHIANNON: Yeah, come on!

Come on, ladies!
You're going really well!

BRENT: Come on!
Yes!

Let's go, Cath. Come on, sweetie.
Let's go, darling.

So, the fish stock for
the oyster sauce, that's simmering.

I get my ragu
out of the pressure cooker.

Oh, it's done! Oh, sheezus!

And gotta reduce the sauce.

This is really important, OK?

I'm just going so quickly.

I can hear Rhiannon
up on the gantry.

Come on, Cath!

I can feel her today,
so I know that she's up there,

you know, looking out for me and
shouting out and barracking for me.

Slice them nice and thin, OK?

MALISSA: Mmm! It does smell yummy!

My ragu is done.

I finished both my beef
and oyster sauces.

Now I move on to my oyster emulsion.

When I tasted it,
it was so velvety smooth.

It was really beautiful.

So, I need to balance the flavours
just right

and I really need to trust
my intuition here.

Tastes like oyster! Tastes good!

I'm really happy
with my oyster emulsion.

So I'm going to pop that into
its jug and pop it in the fridge.

And now I need to move on
to my oyster crisp.

I'm feeling really good. I feel like
I found a really nice groove.

You know, it's been
a really long cook

and if I can keep this up, I don't
think I'm gonna have to use my pin.

RHIANNON: Oh, nice, Malissa!
THEO: Oh, yeah.

(OCKER ACCENT) Oh, yeah, looks good.
(THEO LAUGHS)

(OCKER ACCENT) Oh, yeah!

RUE: Because I am behind Malissa,

I am trying to multitask

so that I can get a few things done
at the same time.

So, I am trying to finish
my oyster sauce

and also make my oyster emulsion.

I am frying my shallots
for my oyster sauce.

I can smell something that's burning.

Ohh!

But my shallots are burnt.

I am starting to make mistakes.

I was trying to do 50 things
at the same time

and I obviously do not have 50 eyes.

I'm really worried about Rue because
she's now rushing the oyster sauce

and that's one of the most
important parts of the dish.

Ohh!

I am obviously feeling the pressure.

I understand why it's called
a Pressure Test.

'Cause I am feeling it.

JOCK: Malissa, Rue, Cath,
the finish line is almost in sight.

But to get there, you're gonna
have to hustle. One hour to go!

ANDY: Come on!
(CONTESTANTS CHEER)

DECLAN: Let's go, Cath! Let's go!

RHIANNON: Not long now!
You've already done four!

Reduce. More lemon and salt.

I'm looking up and I can see
that Malissa is well ahead.

Beautiful! Ohhh!

There's a few more elements
Malissa's working on.

Oh, this is taking far too long,
isn't it?

I'm gonna have to try
and catch up some time.

My ragu and my oyster sauce
are done.

So I'm on to my oyster emulsion.

I have never made an oyster emulsion
before! Excuse me!

Very fancy.

It's really important
that it's seasoned properly

and it has to be
the right consistency.

So, it's not just a matter of
actually reading the recipe now.

It's a matter of...
I have to balance this.

I have to trust my intuition now.

I'm really happy with that.
I feel like I've balanced that.

So, um, that's autopilot, intuition.
Done. In the fridge.

So I'm just going so quickly.

Oh.

So it's time to move on
to the sliced raw Wagyu beef.

On Clare's dish, this was finely cut

and then wrapped around
one of the oysters.

It looked really beautiful
on the plate,

but it tasted really yummy as well.

So I really want to make sure
that I get that

as close to Clare's as possible.

I now need to move on
to cooking my Wagyu steak

which was a main component
of Clare's dish.

If I don't get a perfect cook
on the Wagyu,

that's a big part of this dish.

So if it's not perfect,
I will definitely be in trouble.

I'm really looking for a beautiful
caramelisation on the outside

without taking it too far
on the inside.

I'm actually really happy
with how it's looking.

I'm doing really well for time.

I should be able to get everything
ready by the end of this cook.

And then I'll have 15 minutes
to plate up this dish

before the tasting.

(TENSE MUSIC)

RHIANNON: Come on, Rue!
Come on, Mal! Come on, guys!

RUE: So I have finished
the beef and oyster sauces.

My oyster emulsion is done.

But I am rushing
because I'm running out of time.

And now I'm cooking my Wagyu steak.

I love Wagyu beef.

I would not buy it, though,
because I'm a little bit cheap.

This is a beautiful piece of meat.
Beautiful produce.

So, I hope I'm doing it justice.

If you don't start cooking your
steak now, it will not cook in time!

15 minutes to go! Come on!

THEO: Come on! Get those steaks on!
I don't know what to do.

Get those steaks on!
RHIANNON: Come on.

Time is slipping away.

I've sliced the raw beef,

but I've still got to cook my Wagyu

and as well make the oyster crisp.

I don't have time
to make both of them.

So...I have to prioritise
what I can do.

(SIGHS)

(SNIFFLES)

(TEARFULLY) I'm just doing the Wagyu
and, yeah...

I'm not gonna get all the elements
up on the plate.

And so I'm, um... (SIGHS)

..really disappointed.

(CATH SOBS)

(RHIANNON SHOUTS ENCOURAGEMENT)

(SNIFFLES)

(TEARFULLY) I'm just doing the Wagyu
and, yeah...

..I'm not gonna get all the elements
up on the plate.

Yeah, so I'm, um...

(SIGHS) ..really disappointed.

(CATH SOBS)

I've got some special things
in my pocket from my family.

"So proud of you."

"I can, therefore I am."

And my husband, I've got from him,
"Love you, Bobby."

Sometimes he calls me...
You know, we have silly names.

And he calls me Bobby. (SIGHS)

RHIANNON: Come on, come on,
keep going!

THEO: Come on, Cath!
You've got this.

You've only got 30 minutes.
You can do this.

My girls have grown up

and it's time for me now to
follow my dream, my food dreams.

And as tough as it is,
I just want to show my girls that...

(TEARFULLY) ..I'm not gonna give up.

I've got all my sauces done.

But I don't have time
to do this oyster crisp.

I'm just now gonna concentrate
on cooking that steak perfect.

If that's all I can do...

If I do that,

um...you know,
hopefully that's gonna be enough.

DECLAN: How's your steak, Rue?
Is it nice and seared?

It's looking good.

My Wagyu beef is on the hibachi.

And now I'm working out
what I have left to do.

Almost there,
but I still have a few things to do.

But I'm almost there.

In the last few minutes,
I need to cook my oyster crisp.

I just have to make sure
that I get everything done.

Then I'll have 15 minutes to plate
this dish before the judges taste it.

Now's your time to keep a cool head.
Five minutes to go!

RUE: Oh, my God.
THEO: Five minutes! Come on!

DECLAN: Nice, Mal! Nice!

RHIANNON: Put it all on the plate!
Come on!

Get everything done!
THEO: Looking good!

Oh!

I have gone through this cook
feeling really good.

I've trusted myself.

I've kind of believed
in what I'm doing.

But also you never want to be
that person that walks out

with an immunity pin

and you get eliminated
without using it.

I obviously want to make the right
decision with my pin, so...

Yeah. There's a lot on my mind
right now.

I'm kinda looking at all my bits
and pieces that I've made

and I'm really happy
with where they're all at.

But, right now,
I'm really, really confused

and I'm feeling so overwhelmed.

RHIANNON: Got everything done?
Yeah, everything's done.

And are you happy
with all the flavours?

Yeah.

But imagine if I went home
with a pin?

I'm looking at the girls behind me.

I can't tell
if they finished everything.

What shall I do?

DECLAN AND BRENT: Back yourself.

This is gonna be
the biggest decision

that I make in this competition.

(TIMER BEEPS)

It could really decide my fate
of whether I'm in the top 6

or whether I leave today.

(TIMER BEEPS)

30 seconds!

THEO: Come on, guys! Come on!
RHIANNON: Come on! 30 seconds!

Come on!
Come on, Rue! Keep pushing!

Oh, my God. I don't know what to do.

Where's my pen? Where's the lid?
Where is everything?

(TENSE MUSIC)

(CLOCK TICKS OMINOUSLY)

Oh, my God! This bloody pin!

10...

I don't know what to do.

(DRAMATIC CHORAL MUSIC)

..9...

THEO: It's your decision.

..8...

..7...

I'm gonna use it! I'm gonna use it!

..6, 5, 4,

3, 2, 1!

(GANTRY CONTESTANTS CLAP AND SHOUT)

That was literally
to the last second.

(GIGGLES)

Well...
Ohhh!

..you've...

Now you've played your pin,

you can take your apron off
'cause you're safe.

It's alright.

(GANTRY CONTESTANTS CLAP)

MALISSA: Oh!

RUE: It's going to be OK.

CATH: Yeah, if this is the dish
that I go home,

well, you know, that's, um...
I'm, yeah, super proud of myself

for getting that done.

I can just... Yeah.
Just...don't give up.

RUE: That was hard.

(EXHALES)

Malissa has decided to play her pin.

And, you know what,
I would have done the same.

It's a two-man show now.

It's either Cath and I, 50-50 chance.

And that has just
significantly decreased

my chances of staying
in the competition.

NARRATOR: Do you have what it takes
to compete in the MasterChef kitchen?

Applications for contestants
are now open.

Head to the link and apply.

(CLOCK TICKS OMINOUSLY)

DECLAN: Come on, Rue! Come on!
RHIANNON: Come on, Rue! Come on!

RUE: I have to plate this dish
beautifully,

as close to Clare's as I can.

I put my steak on the plate.

I squeeze my emulsion
next to the Wagyu

and put my ragu into the shell.

I squeeze my oyster sauce.

But when I look at the consistency,

it doesn't look right.

So, I just hope everything
tastes the same as Clare's.

I'm checking that
I have all the elements.

And then I just realised...

Oh, my gosh!

I have forgotten to slice up
the thinly sliced raw Wagyu.

It was nicely wrapped around
the oysters.

I'm just going to have to go
without it

and just hope that
all my other elements

will cover me for the raw Wagyu.

Alright, Rue?
ANDY: Hey, Rue.

Hello.

(SIGHS)

There's a big sigh.
(SIGHS DEEPLY)

You certainly saved
your first Pressure Test

for an absolute doozy, didn't you?

I did. (LAUGHS) Yeah, I did!

Had I known,
I would have gotten into one earlier.

(LAUGHS) Just for a bit
of a practice round.

(LAUGHS) Yeah.
How are you feeling?

I did it. (LAUGHS)

Five hours.

When I walked in this morning,
I never thought I could do that long

and I did it.

So I'm proud of myself. Yeah.

Everything is like a blessing to me

because I absolutely never thought
I would get to where I am today.

Did you think you'd get to cook
one of Clare Smyth's dishes?

I mean, pretty special.

I thought I would just look
at your dishes on Instagram

and I got to cook your dish today.

It was not easy!
(CHUCKLES)

(LAUGHS)

But I still love your work, so, yeah.
Thank you.

Alright, we're gonna taste it.
Thank you, guys.

JUDGES: Thanks, Rue.

Alright, first up, what do we think
of how it looks?

Obviously, that piece of raw Wagyu

is missing off the other side
of the oyster.

Her sauce looks pretty liquid.

MELISSA: Thanks, Chef.
It is a bit runny, that.

OK, I'm gonna give Rue props
for almost finishing.

Yes, the Wagyu isn't wrapped around
the oyster,

but she has got so close
in terms of finishing this.

So, credit to her.

The pie mix was really lovely.

The beef shin was cooked perfectly.

Really nice bones
of that beef and oyster pie.

I think this dish was always
gonna live and die by the sauces.

Over a five-hour period,

with so many different sauces
and reductions on the go,

it was always gonna be tough.

This is the example of a cook
not having that experience.

The Wagyu itself,
she's had a good crack at that.

I just feel if it was
slightly under-caramelised

and slightly under-cooked.

I think an extra minute,
minute and a half on the hibachi

would have really done the piece
of meat some favours there.

And then there's the sauce.
A little bit runny, as you said.

I think probably needed
a little more reducing.

Flavour-wise,
she's hitting really good points

in all the flavour across.

That what I'll say.

Yeah, I mean,
I thought she did really well.

Flavour is there.

Where she really struggled
was the sauces.

(TENSE MUSIC)

CATH: It's time for me to plate up

and there's a long list
for plating up this dish.

I've got the ragu
in the oyster shell.

I've got the fillet on the plate.

I've got my two poached oysters
on top.

One with the wrapped raw Wagyu.

I've got my emulsion.

I'm feeling so disappointed

because I don't have the crisp.

That's what may send me home.

(SIGHS, THEN SNIFFLES)

Just take a big breath now.
Just relax.

(SNIFFLES) OK.

This was a huge challenge.

And I was behind
right from the start.

I'm hoping I've done enough
to stay here,

because I came here to prove myself

and I'm not ready to go home.

(TENSE MUSIC)

Cath!
Hi, guys.

ANDY: Hi, Cath.
Hello, Cath.

(EXHALES)

Let's talk about how you went today.

You have nearly
all your elements there.

Yeah. So I don't have my crisp.
So I had to make a decision.

You know, I'm disappointed I didn't
have everything on the plate.

In the end, I'm actually
really proud because it...

..it really was, um,
difficult for me.

But what was amazing was watching
you set that example to your kids.

Just to keep going no matter what.
You didn't stop.

You didn't lose sight
of that finished dish.

Yeah.
We're gonna taste it now, Cath.

OK. Thanks.
Thanks, Cath.

Thanks, Cath.
Thank you so much.

ANDY: How does your plate look?

Yeah, look, the Wagyu's kinda...

..looks spot-on, actually.

The emulsion looks good.

Yeah.

The consistency looks a bit better.

Looks a little more viscous...
Yeah.

..and glossy.
Yeah. Yeah.

Yeah, I mean, look, she got
most of the dish completed.

She's just missing
the oyster cracker.

And I think she had
a really, really good shot at it.

And the main...or the most
difficult part of the dish

is actually the sauces

and I think she did really well.

The beef - the cooking was nice.

Overall, she did phenomenally well.

Oyster emulsion - great consistency.

And also great flavour there.

It was pretty much identical
to yours, I thought.

The pie mix - nice flavour.

I did get the raw Wagyu
around one of the oysters

which did make a difference
comparing it to Rue's dish.

MELISSA: I like the consistency
of the sauce.

I thought that it had a lovely
glossy coating texture to it.

But where I did the crunch, however,
is in not having the cracker.

I'm very impressed,
to be honest with you.

Just...it was tough
watching that cook.

The whole cracker isn't there,
the oyster crisp on top of the pie.

But I can't believe
it's as good as it is.

(TENSE MUSIC)

Clare, we know
when you set a Pressure Test,

it is going to come with
a three-star level of skill attached.

How do you think these two
incredible amateur cooks went today

tackling that beast of a dish?

Oh, I mean, I knew
it was a tough, tough dish.

And it was a huge, mammoth cook.
It was really a marathon.

And, you know,
I was so, so impressed by you both

because you achieved
something really great.

You did incredibly well.

OK. Thank you.
Thank you.

Well done, ladies.

So, let's keep that applause going
for Clare Smyth!

(CONTESTANTS CHEER)

Whoo!

There's no doubt
this was a baptism of fire.

Yeah.

And when Malissa played her pin,

your chances of surviving
this Pressure Test became 50-50.

Both of you were missing
a crucial element.

Yeah.

Rue, the raw Wagyu.
Yeah.

Cath, the oyster crisp.

But there was one marked difference
between both of your plates

and that was the sauce.

One cook managed to achieve
a close replica of Clare's sauce.

And, sadly, that means that
the cook going home today is...

..Rue.

Oh!

Yeah. It's OK.

Oh!

Ooh! (CHUCKLES)

Rue, from the moment you
walked through those doors on day 1,

your attitude and that incandescent
smile have lit up this kitchen.

Just think of everything that you
have achieved since being here,

not in the least
your very own product line...

That's true.
..on the shelves of Coles.

All over the country!
That's true. Yeah.

And all of those amazing dishes
that you brought us.

Yeah.

Just your presence here has inspired
so many people out there

to get cooking.

Um, I have to say the last few weeks
have been really great

because they really gave me
a bit more confidence as a cook.

But, honestly,
I have had the best time.

I think I've grown as a cook

and I see this as a stepping stone

into whatever
the future holds for me.

Absolutely.

Rue, you've brought so much
heart and soul to this kitchen.

It will not be the same without you.

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

OK.

Say goodbye to them.
I'm going.

(MELISSA AND RUE LAUGH)
ANDY: Congratulations.

You should be so proud.
Thank you.

Thank you!

Thank you.

Well done.
Thanks for your cooking, Rue.

Well done.
Oh, thank you.

Ooh-ooh! Hoo-hoo!
Good luck.

This competition has given me

more than I could have ever thought

I could have gotten
out of an experience.

(LAUGHS)
Oh, Rue-Rue! (LAUGHS)

It's just been life-changing for me.

But, you know, the end of one journey
is the beginning of a new chapter.

(LAUGHS)
I'm so proud. Thanks, Rue.

It's OK.

I love everyone.
I will never forget anyone here.

And I would carry you all
in my heart.

Give it up for Rue, everybody!

(CONTESTANTS CHEER WILDLY
AND WHISTLE)

(LAUGHS)

Rue!
Whoo!

NARRATOR: Tomorrow night
on MasterChef Australia...

Look at all the bees!

..it's a fresh twist
on a Service Challenge.

Ready to get your hands dirty?

So are they able

to take it from farm...

BRENT: What a doozy
for us.

MALISSA: Far out!
..to table?

So nervous.
So nervous.

You gotta get going.
Oh, my God!

It's just absolute
panic stations now.

BRENT: It's gonna
be the thing

that either wins it for us
or loses it for us.

Captions by Red Bee Media