Original subtitles

So unfortunately air fryer challenge got me into bottom three

and now I have to fight to stay in this competition.

(APPLAUSE)

Pressure test elimination and only three contestants,

so the odds are getting smaller and competition is harder.

But do you know what?

I've started getting a bit of confidence with the pressure tests,

Especially because I had a couple for immunity

and I did well and I feel good about them now.

So this is new Snez.

No stress on a pressure test day!

ANDY: Morning, all!

ALL: Morning.

We said after you hit the top 10 things were going to heat up,

and we were not exaggerating.

You are in for one scorcher of a pressure test today.

Alana, how are you feeling today?

14 years ago, I got eliminated

on the giant Adriano Zumbo gingerbread house over 4.5 hours,

Oh! I remember that. Yeah.

But I'm feeling pretty clear-headed, actually.

Yeah, I'm excited to hopefully learn some new skills

that I can take on into the next challenges.

That will be happening.

Now I'm nervous! (LAUGHTER)

Andre, you've got a bit of a love-hate relationship going on with pressure tests.

Tell us about that.

Um, well, yeah. I love them now.

(LAUGHTER)

That was so hard to say!

I'm invigorated today.

I'm invigorated for this one.

Right, let's get to the nitty-gritty.

I bet you're pretty keen to know what you're up against, eh?

This challenge has been set by an absolute trailblazer.

He was an apprentice under Peter Gilmore

and has worked with the likes of Anna Polyviou and Adriano Zumbo.

He won the La Liste Pastry Award for Innovation in Paris,

and he was the head pastry chef at Harrods in London...

Wow. ..for six years.

Wow. Holy moly.

Please welcome the incredible...

..Philip Khoury!

(CHEERING AND APPLAUSE)

SARAH: Philip's such an incredible chef.

And he has his own personal style.

And I think when it comes to pastry,

he tends to like to put his own spin on it.

Phil, welcome to the MasterChef kitchen!

Thanks for having me.

Now, you recently left Harrods, but what's next?

I've got another book coming out at some point

and venturing out on my own.

Amazing. Yeah.

Now, Phil, your cookbook is absolutely smashing it.

You've focused a lot on plant-based desserts. How come?

My approach is really to strip baking right back

to basic ingredients,

things that, you know, we already have.

I'm just trying to bring out their functionalities

in new and exciting ways.

OK. Well, do you want to show these guys

what dish they'll be tackling today?

Yeah.

Today you'll be making my...

(CONTESTANTS EXCLAIM) Oh, my God.

Damn.

Wow.

What is that?

..Dawn Of A Tropical New Day.

LAURA: That is beautiful. BEN: Nice.

Wow.

POH: Isn't that stunning?

Now, this dish is one of the most delicately decorated desserts that I've ever made.

And it's 100% plant-based.

Holy hell.

JEAN-CHRISTOPHE: Unbelievable.

BEN: Wow. I... It's a little work of art.

I mean, this is going to be precise,

but also, there's no eggs in this and there's no dairy,

so you can't necessarily use your intuition so much.

Wow. I'm so worried for these guys.

I'm so glad I'm not doing it.

Ah, that was a whole lot of shocked faces just then.

Andre, can you get words out?

No. I need a close look at this... He needs a minute, man.

Honestly, it's scarier the closer you get.

Yeah, right. Thanks, Andy.

Oh, my God. Oh, my gosh, it looks like paper.

That chocolate work is tissue paper thin.

I'm gonna have to control the shakes of the hands, I think,

when the nerves kick in.

Especially in the assembly,

because the decoration is kind of precision engineered.

OK, let's have a look inside.

SOFIA: It's so thin. Wow!

Oh, my gosh. POH: So gorgeous. That looks like...

It's a paper. Yeah.

Oh, my gosh. Gorgeous.

JEAN-CHRISTOPHE: It's unbelievable. SOFIA: It's magic.

Oh, my goodness. It looks stunning.

PHILIP: So, around the outside we have a coconut cremeux.

The compote is fresh,

so there's no setting agent.

We have a nice juicy texture.

We have a coconut sponge. We've got the superfine decoration

and the coconut Chanti, which is like a light texture.

The Dawn Of A Tropical Day.

I mean that name - just, like, perfect name for it.

That mango compote in the middle is just so bright and fresh.

I also think it's so special because zero gelatine.

Yeah. Wow. Yeah.

And, Phil, you're a wizard in using plant-based ingredients in desserts.

Yeah.

They do behave a little bit differently

to dairy ingredients, right?

Yeah. So, for example, in the chocolate,

where there's no milk solids,

it sets a bit faster than milk chocolate.

So, yeah, working with it, keep that in mind.

OK.

It's a completely new, unknown way of cooking for me.

Definitely tough fight today.

OK, there's no going back now!

To recreate Phil's dish

we're giving you two hours and 15 minutes.

Oh, that's not enough!

The recipe, ingredients and equipment you need

are all at your benches.

Whoever makes the dish

that looks and tastes the least like Phil's will be going home.

Guys, you just got to the top 10.

I know you don't want to leave yet.

Phil, any final words of advice for these guys?

Yeah. This dessert lives and dies by its flavour,

texture and presentation,

so leave enough time for that.

Are you guys ready? Your time starts now.

ANDY: Go!

ANDRE: Um... I haven't felt good in the pressure test.

I've actually kind of hated them a little bit.

But I need to put that aside today

and, uh, celebrate that I'm going to love this cook.

Yeah. OK, cool.

Let's go, Snezzie. Keep it calm and collected.

Absolutely still want to be in this competition.

I feel like I'm just tasting this kind of top 10 vibe,

and I would be devastated to leave.

So that's why I'm going to go all out today.

But I'm sure everyone else will, so...

But, you know, there is no usual

like, "Hey, start here with the milk, egg and sugar,"

it's a completely different concept.

Which one is coconut milk powder?

So my step-by-step plan is read the recipe to the T,

double tick every single ingredient,

because I have no idea how these ingredients work together,

so I can't really rely on my intuition today.

For my coconut cream Chantilly,

I need to heat up to 50 degrees my soy milk,

coconut cream powder, vanilla seeds, and sugar.

Then I add my coconut butter

and coconut chocolate and blend it all together.

The consistency, it looks right to me.

I'm tasting as I go.

Um, it tastes delicious, so I'm pretty happy with it so far.

I mean, it is tough, huh?

Even me, I struggle just to...

..comprehend all these different techniques.

The nerves are definitely there, but I'm really excited

to make that beautiful dessert that Philip gave us.

I've been doing lots of great desserts

in this competition so far,

but not a single one of them has been plant-based,

which is scary

because I've been eliminated on a pressure test before.

GARY MEHIGAN: All the lollies, the jubes, the tangerine rock -

this is absolutely brilliant.

Delicious.

But that...

..the gingerbread is so burnt you can't eat it.

I don't want to step out at this point.

I want to go all the way.

So I just read, reread the recipe, just don't get anything wrong.

Don't make any mistakes because that's where you lose time

is when you make mistakes.

I'm working on my coconut Chantilly.

I measure my caster sugar

and the coconut milk powder,

and I need to microwave it now to warm it up

so that the sugar dissolves.

I need to now add the cocoa butter and the coconut chocolate to it,

and then blend it so it's completely emulsified.

It just goes everywhere!

It had no viscosity to it.

I've made a million dairy-based Chantilly creams before,

and it's usually thicker than this at this stage.

But this is using plant-based ingredients.

Everything is different.

What's happening on here? Did she miss something?

I'm pretty sure that Alana was supposed to put those dry ingredients into the coconut Chantilly,

because I don't think it's going to whip up without it.

I hope this mistake doesn't cost her whole place in the competition.

That's a big problem, right? Yeah.

Right, mango compote.

I really remember this element well in Phil's dessert.

It was really kind of fresh and acidic from that lime,

so I'm going to make sure I get the same flavour.

CALLUM: She's cutting that mango how I imagine a pirate would cut a mango. BEN: Yes, exactly.

I need to chop the mango finely.

God, it's a lot of mango.

And also I need to puree another batch mango...

..mix it with some lime juice and lime zest.

Nice work, Snezzie.

That's nice.

It tastes delicious. OK...

And then straight in blast freezer.

ANDRE: My coconut cream Chantilly is in the blast chiller.

DEPINDER: Nice, Andre.

And now I move straight on to my mango compote.

At the moment, I'm feeling great.

I'm concentrating.

The instructions are going into my brain.

Andre.

Hey, man. How you going?

Just trying to keep my head on straight. That's it.

That is the name of the game for you today.

Like, you are too skilled of a cook

to let any outside noise get in the way of you and this recipe.

You know how to get in the zone.

I do. I can see it.

You kind of look like me, man. Oh, really?

I don't know... Like looking in a mirror?

You could be a cousin or something. This is getting out of the zone.

We're getting out of the zone. Just getting out of the zone.

My head just does that, right.

Start talking to you about something else.

Yeah. It's weird.

We'll have a safe word - whenever you get out of the zone,

I'm just gonna yell out a safe word.

Thank you. Thanks, Andy. Appreciate it.

I hate pressure tests.

Reading a recipe - I really struggle with that.

But being in this competition, I've been away from my family.

Wow.

My beautiful wife, Hana,

who's been looking after the kids and the businesses while we're gone.

And that's been really, really hard.

Cheers.

They're waiting for me,

but they're cheering for me at the same time.

So, I've just got to concentrate

because, in the end, I'm doing it for them.

Oh, I'm gonna cry. (LAUGHS)

LAURA: Come on, Andre.

This is a friendly reminder you have no time to dilly dally.

90 minutes to go.

ALANA: Time is moving really quickly,

but I'm feeling like I'm on track,

and I'm going to start my coconut cremeux.

Oh, my God, I've made a mistake already.

I can see my dry ingredients of the coconut milk powder

and the caster sugar for the coconut Chantilly

actually still sitting on my bench.

It should be in my cream mix!

What's she do that for?

She forgot to put the coconut powder in it.

Oh.

I wondered if she was supposed to put that coconut powder in there.

Shit.

I immediately go into panic mode...

Come on, Alana.

..because silly mistakes like that could lead me to elimination today.

ALANA: What am I thinking?

I've made a mistake.

I forgot to put the dry ingredients in the coconut Chantilly.

This is not a good start. I'm not reading it properly already.

Come on, you can do it.

I've lost some time,

so I really quickly blend this into it...

Nice one, Alana.

..and get it back into the blast chiller.

I hope that it sets properly ready for whipping.

BEN: Nice, Snez. Looks good.

My coconut cremeux is ready.

Cool - blast freezer.

So I need to put it in the blast freezer to set.

Yeah. Nice.

So next I start on coconut sponge.

I need to blend together plain flour, coconut

and baking powder.

And I have no idea how they're going to be done without eggwhites.

But just need to trust the recipe.

OK... Chef, I need help. I can't open it.

I want to check if the oil has separated.

Um... Yeah, it clumped up? It's clumped up.

Yep. That's good. Beautiful. Thank you, Chef.

Are you going alright?

Cause you're, like, a traditional-style home baker.

Yes, that's it. This is not that.

The way it tasted, you actually don't miss

any of this traditional baking and cooking and patisserie style.

Yeah. I'm really enjoying it.

And I think that's the main thing for me.

I've noticed that if I'm enjoying when I'm cooking,

I usually have a delicious dish.

I can feel the energy. Ah! I'm loving it.

Despite no eggwhites, the texture is looking beautiful and smooth.

Exactly what I wanted.

DEPINDER: Nice, Snez.

Now the recipe says use 220g of the batter,

put it flat on the tray.

I know this is important because the sponge needs to be super thin

and it needs to be the same as Phil's.

I think I'm going really well with time.

Perfect. I'm getting pro at this.

DEPINDER: Nice, Andre. Looks good.

ANDRE: My coconut cremeux is in the blast chilly.

I'm feeling like I did at the start of the challenge.

Just need to concentrate, stay in my zone and no distractions

because my mind goes over there.

Hey, how are you? (LAUGHS)

Down, down! Alright!

(LAUGHTER)

OK, so right now I'm onto the coconut sponge.

All good. Thanks.

(SHOUTS OF ENCOURAGEMENT) Andre!

Long way to go, man. Yeah, keep going.

Head down, bum up, Andre.

I need to blitz the ingredients.

That top grey thing turns.

That guy there? Yeah.

Like this? Got it, yeah.

(LAUGHS) Learning on the job again!

Yeah! There he goes.

I combine all of my ingredients into the bowl.

And then pour it into a tray.

Good stuff, Andre. He's supposed to weigh it out.

Is he? Yeah. Oh.

CALLUM: If you weighed the ingredients that went into it,

and you're using it all, does it matter?

Snez didn't add all of it. She didn't use it all.

Ah. It was a really thin layer.

Andre and Alana have just both put all of their batter into the tray.

I am a little bit worried

that both Andre and Alana's sponge is going to be too thick,

which in a layered dessert like this can be a big problem.

Snez is out in front but not by much.

You know, not by much at all.

Andre and Alana are nipping at their heels.

The thing is, with this whole recipe that you've brought in,

this plant-based dessert is, like, the ultimate leveller.

POH: Yeah, because there's no eggs, no butter.

So these guys are going to really have to follow the recipe

and kind of go against their instincts,

because plant-based ingredients really do behave differently.

They do, yeah.

So, you know, in for the cream, they're making their own cream.

They're bringing, you know, the fat into the recipe,

the soy milk.

They're having to create a stable emulsion.

If that doesn't have the stability, the fat's not going to coalesce,

and that cream isn't going to whip, so really important points.

Like, I say it's simple,

but it could all come undone very quickly.

Yeah. Simple for you.

The thing which I think is going to be the biggest headache is

the coconut white chocolate.

POH: Yeah, yeah, yeah. And it's just chocolate.

It's like a white chocolate with coconut instead of milk powder.

Yeah, I mean, that chocolate is a tricky one.

It scares me.

Probably something that none of them have ever done. For sure.

SNEZ: For my coconut cream Chantilly,

I need to get my chilled coconut cream Chantilly mixture

and whisk it together for five to six minutes

until you get that soft medium peak.

Let's go, girl.

So with normal dairy Chantilly cream,

you would know exactly

when it's whipped and when it's ready.

But with the plant-based Chantilly cream,

I have no idea,

so I need to watch it like a hawk.

Tomorrow is the dawn of a new day.

Whether you're here for it depends on it.

You have one hour to go.

(CHEERING AND APPLAUSE)

But at the same time, the clock is ticking.

And I really need to start with this tempered chocolate.

So, coconut...chocolate. Yeah.

So first you melt the chocolate to 45 degrees,

then pour two thirds of chocolate on your cold bench top

and then stir it until you achieve 26 degrees.

As soon as you get 26 degrees,

you transfer it back to the rest of the hot chocolate

and, when stirred together, you should achieve 31/32 degrees.

And that means it's perfectly tempered.

It takes forever for your chocolate to drop temperature...

Yeah. Yeah.

I think Phil is a genius for the way he's put this dessert together.

There's no dairy or anything in there.

This is complex.

Oh, my God!

I'm checking the temperature.

"Chill down to 24."

It's just not right.

How did it cool that quickly?

It's fool's gold.

Fool's gold. Yeah.

Tempering a coconut chocolate without the milk solid is going to be way harder

and more challenging than normal chocolate.

The fact it dropped so low,

it means I really need to start it again.

Alright, guys, I can see some are starting to move forward.

Others are slipping behind.

I'd really want to be melting that chocolate soon.

I'm feeling great,

but we should be onto tempering the chocolate.

But I'm pretty sure that Alana is behind me still at this stage.

Oof! Let's go! You can do it, guys.

And so that gives me a little bit of confidence.

DEPINDER: Yes, Andre.

I now need to whip up my coconut cream Chantilly

and turn the stand mixer on high until I get soft peaks.

So on to the next process, which is tempering chocolate.

It's my favourite thing in the MasterChef kitchen.

The tempering chocolate in this recipe is really important

because it is the showpiece of the dish,

which are these beautiful, spiky elements on the dessert.

(LAUGHS) Sorry, man.

There's temperatures I need to hit up high.

There's temperatures I need to hit down low.

And it's kind of like you're playing snakes and ladders.

You're getting up the board.

And then if you don't get it right,

you're back down the snake to step one again.

Let's go.

Phil has warned us that this tempering of the chocolate

is different because it's plant-based.

So I'm keeping a real close eye on it.

Yes! Yes! Yes! Yes! OK.

So my chocolate is tempered and now I need to stencil it

for those beautiful shapes on top of the dessert.

DEPINDER: Nice, Andre. Beautiful.

LAURA: Let's go, let's go.

Alright. What's, what's...?

ALANA: Quite chaotic. So, yeah, at the moment,

I'm just tempering my chocolate.

I've just got half a degree to go.

Trying not to focus on what Andre or Snez are doing.

Every time I felt like I looked, I was a step behind.

But I am absolutely multi-tasking at its best right now.

I had to remake my coconut Chantilly cream at the start.

It's had less time to chill,

but I'm really hoping that it still works.

I go back to check on my chocolate.

Probably it's been a blessing that I've been pulled out there

because it's literally just sat here

and it's cooling down to the exactly the right temperature.

LAURA: Let's go!

DEPINDER: Nice, Alana. That looks amazing.

Guys, it's getting serious now.

Please hurry up.

45 minutes to go.

Allez! Allez! Good luck.

DEPINDER: Yeah. Nice, Snez.

So, finally, my coconut cream Chantilly

whips up to the right consistency.

I pipe it in this mould.

Snez, you need one. Yes, Chef. Thank you.

How's your chocolate?

Yeah, so my chocolate kind of cooled really quickly to 24.

I'm gonna redo it again.

Get those in the freezer. Remember, you only need one.

Yes.

I keep mixing my chocolate. Looks like it's setting.

It says if it goes over 35, you have to do it again.

Gah, I have to do it again.

If I don't get it right this time,

I can literally kiss my place in this competition

and say goodbye, everyone.

SNEZ: Gah!

LAURA & DEPINDER: Come on, Snez! Come on, Snez, you got this.

What temperature do you need to get it down to?

26. Skip... It says here 26.

And then when I put it back here to 31.

But every time I put it back in there, it goes to 35.

And if it goes over 35...

This one just - bench is too hot now.

So I'm a little bit stressed. AUDRA: Let's go, Snez!

Come on, babe, you can do it.

Something that I also learned about myself here,

I never give up.

Keep it together. Smash it through.

Do it again.

As long as it takes, do it again until it's perfect.

It's a bit annoying, but I'll get it done...again.

So, your coconut whipping cream... Yeah.

When they're whipping it,

it takes a bit longer than dairy whipping cream.

Yeah, right. And it also turns faster.

Mm-hm. You know, it goes... It splits.

So they're going to be like, "Why isn't this going?

"Why isn't this going? Why isn't this going?

"Oh, it's gone." Yes.

Three suns. Right.

I've tempered my chocolate.

I've made beautiful little patterns here

that are hanging out chilling there.

Not quite sure what to do next, but they're staying there.

I actually feel like Andre is maybe the furthest ahead.

Yeah.

I'm feeling great at the moment

because I'm in the lead and I need to keep it up.

I check on my Chantilly cream...

..trying to get this guy to a soft peak,

and it's whipped perfectly.

I'm stoked. That looks amazing.

Yes, Andre! Woo!

I need to pipe the Chantilly cream into the moulds,

get them into the blast chiller so they can set.

Go, Andre.

Focus. Alright.

It looks like it's setting. Yeah.

Keep saying 27. So, fingers crossed.

Oh, thank God. 31.

Yes!

We are in, baby. We are back.

AUDRA: Focus, Snez!

DEPINDER: Nice, Snez.

They look great. I'm happy.

OK. Yep.

Now I need to start the chocolate crunchy dip.

I feel like I'm definitely behind.

Crumbs!

I don't even know what Alana and Andre are doing.

Come on, Snez!

I need to go super speed, super fast and just get it done.

I wonder if we are going to be lucky to get the finished dish on time.

It's a little dessert, but it has HUGE consequences!

30 minutes to go.

Let's go, guys, come on.

If this was a normal dairy-based Chantilly cream,

I would know exactly what I'm looking for.

But this is the plant-based version,

and it has been whipping for way longer

than what the recipe says.

How long does this cream take to whip?

It's been whipping forever.

I'm just not sure, like,

because it's been beating way more than that five to six minutes.

So...

Yeah.

What do you think?

The base itself looked a little bit watery.

Should I scrape the edges and stuff down and that would...?

Would that...?

Well, it does seem like it's thickening around the outside.

Yeah. It might be.

It might be more of a reflection of the base.

How long has it been whipping for?

About... Oh, probably about 10 minutes now, I reckon.

I think that maybe it didn't set enough

in the fridge when I redid it earlier.

I don't know if that's going to whip any further.

But I don't have time to redo this.

I just need to keep moving on, pipe it into the moulds

because I need to get it into the blast chiller

so that it sets enough so I can dip it.

LAURA: Go, Alana.

SNEZ: I pull out my sponge from the oven...

The cake feels springy to touch.

Yep. Looks good.

..and it looks perfect, so I'm really happy.

Now I need to start assembling these beautiful layers.

And to make it look just like Phil's.

So I start putting 30g of beautiful coconut cremeux.

I push out the frozen mango compote

and put the sphere in the centre.

And then I finish it off with my beautiful coconut sponge.

This needs to go in a blast freezer so it can set before I dip it.

Yeah.

DEPINDER: You got it, Snez!

Andre's and Alana's sponge looks really thick.

And they're gonna have to figure out a way to fix it

if they want any chance of replicating Phil's delicate layers.

You have to start assembling your cakes ASAP.

Otherwise, they're not going to set in time.

Got some decisions to make.

15 minutes to go!

Come on, let's go.

AUDRA: Come on, Alana, push!

I've made the decision to go with my soft Chantilly whipped cream,

but it means I've caught up. DEPINDER: Go, Alana.

Because we need to get the layers of this dessert assembled and set.

Because if it's not set, you can't dip anyway.

I know Phil's sponge was a lot thinner than mine,

so I need to cut it down...

..and then get it into the blast chiller.

AUDRA: Nice one, Alana.

Need a... There's one.

Oh. There's two.

There's a lot going on.

I've put things in fridges,

blast chillers, ovens, timers are going off,

and it's starting to swirl a little bit for me.

Stay on track.

Tick. Tick. I'm layering my coconut cremeux,

my mango compote, and my sponge.

And my levels are looking a bit off, a bit chunky.

Sponge a little bit too thick.

A little bit too thick, the sponge. But I'm going with it. All good.

What am I gonna do about the sponge?

Come on, Andre.

I put my sponge in.

Oh, God.

Phil keeps looking at it like, "Are you sure it's right?"

He's like, "I only need one." Oh, my God!

You have eight minutes to go.

BEN: Keep going, guys!

SNEZ: Oh, God help me. Come on!

Oh! I almost lost him.

Now it's time to get my frozen layers of dessert

into a coconut chocolate dip.

"Dip the frozen skewer.

"Crunchy dip, ensuring the curved sides only are covered."

It's really important not to dip the flat top of dessert,

otherwise it's going to be really hard to cut.

AUDRA: Looking good, looking good.

Keep going, Alana.

ALANA: I still have all those really fine chocolate decorations

to get finished, and I know how intricate it was.

Precision. Precision, precision.

I don't have time to be gentle here.

Oh, my God.

(BEEPING) Wait. Oh, man.

I've worked this recipe so well for this time.

And I get up to this final page and the pressure's got to me.

LAURA: Pop and dip.

Use a skewer.

Skewer, skewer, skewer, skewer, skewer.

Oh, my God.

You're running out of time.

Three minutes to go.

SNEZ: I'm finishing it off with the chocolate ray.

And then I finish it off with this small dome

of coconut cream Chantilly

that's been dipped in a passionfruit glaze.

Beautiful.

I still need to take off my shards, off the stencils...

Far out! ..and I still need to spray it all.

Come on, Snez. Deep breath.

Deep breath, girl.

Only two minutes to go.

Nice, Alana.

ALANA: The pressure is on

to get those beautiful little sun ray chocolate work on top.

Because that was the first thing we noticed.

And it will be the first thing the judges notice

when I take the dish into them.

Ah! That's OK, Alana.

That's great. Go spray it.

Go spray it, Alana.

One minute to go.

That's it. Gentle. Gentle. Gentle.

LAURA: Andre, come on. Plate your dish.

ANDRE: My sunrise decorations, they're so fragile.

Come on, Andre.

But I just need to get it on the plate.

Finished desserts up in 10...

OTHERS: Nine, eight, seven,

six, five, four,

three, two, one.

That's it.

Well done, everybody.

Oh, my God!

If this is the last dish that I've plated up to judges,

I would actually feel happy because it was a lot of effort.

It was a lot of new technique, and I still managed to do it.

I will be proud.

Good job, guys. Good job, everyone.

Just this part of the competition where someone has to go home

and you're either going home

or you're responsible for somebody else going home.

It's really difficult.

I remember it so vividly when it was me, it was devastating.

Hm.

ANDRE: I look at my plate and I'm like, "Hm, not exactly like Phil's."

I look at Snez's and Alana's and I'm like,

"Mm, more like Phil's."

And it is just devastating

because I know all my components are beautiful.

Oh, God. Got to go down to taste now.

I tried my hardest and for most part of this cook, I did really well.

ALANA: Taking up this plate to the judges,

oh, I can feel this immense pressure.

And my heart is pounding.

Oh, wow. ANDY: Wow.

The biggest worry is obviously the presentation.

Just not having the time at the end to really finesse it

and the texture of the cream.

So fingers crossed.

ANNOUNCER: In the mood to cook?

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Alana, do you feel like there's a...

There's a lot more pressure this time around?

Yeah, for sure. I came in without any real expectation.

My expectation was just stay first week.

And then the deeper you go into the competition,

the more you're like, "Oh, my gosh.

"Actually, I might actually have a chance at going further

"and getting into finals week or winning this competition."

And have you dared to dream? Absolutely.

Yeah. Yeah, absolutely have.

Then the big question is, do you think you've done enough today

to stay in the competition?

I've just got all fingers, toes, everything crossed.

Alana, we'll taste now. Thank you.

Thank you. Enjoy.

Thanks. Well done.

SOFIA: What do you think, everyone?

I think we've got all the components,

but it's a tiny bit rough around the edges.

Phil, I reckon we should cut into it and see how the inside is. Yeah.

Let's do this.

Oh.

It looks like she's dipped the top of the dome.

Ah.

So we have a slightly thick layer of chocolate on top.

So you're just meant to dip the actual...

Up to the edge, yeah... ..round part? Yeah.

..so that you can cut through it.

But if we look into that, everything's in there.

The whipped cream.

Tiny bit soft.

This is going to be interesting.

Yes. She's made your job so much harder.

Um, firstly, the dip.

Dipping the whole half sphere would make it hard to eat

if you were trying to eat that whole thing yourself.

Also, I thought that the coconut Chantilly

was just a little bit loose,

and these are all things that kind of affect the way it eats.

But I think the mango compote was really lovely.

Coconut cremeux too, it had some real nice richness about it.

And then you could just see how fine that coconut chocolate work was on top.

Yes, it wasn't like perfection.

Yeah, some textural things.

I think we knew that she was struggling with the cream and,

uh, the shell around the outside

is a little bit, for me, on the thick side.

But if I was eating that with my eyes closed, it tasted fantastic.

I thought her sponge was really nice and had that lovely chew to it.

She also, she went and, um, fashioned that back, didn't she?

She did, which is really smart.

I think she's done a pretty damn good job.

SOFIA: Hey, Snez. Hi.

Hello.

Alright, Snez, we're going to taste your dish now.

Thank you. Thank you.

Thank you. Well done. Good luck.

Let's have a look.

It looks pretty good. Yeah.

ANDY: Wow.

That coconut Chantilly half sphere looks immaculate.

The dip on that, it's like a perfect nucleus or egg yolk or something.

POH: Yeah. It's gorgeous.

And I think Snez might be the only person today

who hasn't dipped the top of the sphere. Yeah.

Looking good so far. JEAN-CHRISTOPHE: Yeah.

Looking good from the outside.

ANDY: Let's see what the inside looks like.

Oh, that was pretty solid.

I mean, that construction is beautiful.

SOFIA: Wow.

ANDY: Oh! That's stunning.

Perfect.

Uh, I'm happy to say that was crazy good from Snez.

The texture and the mouthfeel and the flavours in that

were near identical to yours.

For sure. What a remarkable lady.

She doesn't give up.

And what I've enjoyed the most is the fact that

the mango compote was gooey, glossy.

The sponge is impeccable.

So, yeah, well done.

Well done to her.

That cut shot is like every bit of evidence that we need

that it was really well executed.

The balance of textures, flavours, everything was there.

Her chocolate work was the best that we saw today.

ANDY: Yeah. Mm-hm.

SOFIA: Hey, Andre.

Hello. Hello.

How are you feeling, Andre?

Well, this competition has done a lot for me the second time around.

It's reinvigorated my, um, my love for cooking,

why I got into food in the first place and my industry.

It's made me appreciate my wife and my children heaps.

That's pretty special to have that support at home.

Yeah, that support's been going for 16 years.

So in the first series, we were dating

and then all the way through to three children now,

opening up multiple businesses.

And, really, Hana's lived my dream through all those years

and supported it.

So, that's all come back to home now,

being away and recognising how special that is.

Yeah, having that as a thought has actually spurred me on,

you know, and how the children buy into it

and love it watching MasterChef. So...

What happens if this is your last day in the competition, Andre?

I had a lot to prove back then.

That first series, all that time without,

you know, runs on the board and water under the bridge.

And now really, coming back, it's been liberating.

Alright, Andre, we're going to taste your dish.

Thank you. Cheers, mate.

Thanks, Andre.

Alright, what do we think?

I mean, despite the outside appearance,

I can't wait to cut into it because I saw how much he did get right.

Alright, let's cut into this.

Alright, let's cut into this.

So I'm gonna...

SOFIA: Watch your fingers. That scares me.

Oh, the table's shaking.

ANDY: Wow, that is thick.

Oof!

That's a lot of sponge.

That's a tough one.

Because I feel so hard for Andre.

Like, for 90% of that cook, he was on fire.

He was doing exactly what he planned out to do.

And that's focus and execute step by step

and try and put up a dish that was so close to yours.

But that last 10-15 minutes

has just kind of undone all the good work that he did.

POH: Yeah. And mainly because

around the thickness of that outer shell.

It's really hard to distinguish any of the other flavours and textures

because of just how robust and how thick that outer shell is.

I can hardly get any of the coconut cremeux in mine.

I think when he went to squash it further down into the cake,

it, I think, squished all the cremeux out

and that's why there's not much in there.

So I think the balance is already a little bit off.

I...

I saw so much brilliance in what he did.

Yeah, I mean, the sponge was thick, but it had a great texture.

So soft.

The mango compote was very fresh.

Good size of the dice.

Yeah, there were so many things that went right.

But then one...one thing that went terribly wrong.

When he left that cake in the temperature,

in the melted chocolate, it was game over.

I had no idea of the level of pressure that you guys are under.

I have a new appreciation for that.

You all did so well tackling recipes that you've never done before.

Um, we tasted some beautiful things

and I hope you took away something from today.

Absolutely.

Put your hands together for Phil Khoury, everyone. Yeah!

Now, for one of you, it's the end of the road.

The cook going home brought us a dish that did have great flavours.

But they were overshadowed by the thickness

of both the chocolate shell and the sponge.

The ratios, they were out of whack.

And that changed how the dish ate overall.

So I'm sorry to say...

..you're going home...

..Andre.

(CHUCKLES)

Andre.

We started this journey together...

Whoa.

(EMOTIONALLY) ..16 years ago.

And for the past 16 years,

I've watched you not only become a really brilliant cook

and an amazing entrepreneur,

but also an incredible husband and dad.

It's been so nice and fun to be back in the kitchen with you.

I love that you've always marched to the beat of your own drum.

And I hope that never changes, even though sometimes I do.

(LAUGHTER)

No, I don't, I really don't.

Thank you.

I was pretty inspired that first time I walked in

and seeing my mate right in the shining bright light,

where she belongs and deserves.

And after all these years of hard work, it blew my mind.

Um...

Poh is a jewel in the crown of Australian culinary scene...

Oh, my God!

..and she's one of the most genuine and unique individuals

I think that we've all been around.

There's no one better. She is the top.

She's basically going to start levitating any year now.

(LAUGHTER)

And, um, yeah. Thank you.

Well, Andre, we're going to miss you so, so much.

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

You got me in the end! (LAUGHS)

Being eliminated, I'm devastated.

But I've come so far in this competition.

Thanks. You're the best. Love you. Love you.

It's taken me 16 years to re-emerge.

But I'm really, really glad that I've come back on MasterChef.

I came in here with no expectations and got to top 10.

So I'm feeling pretty invigorated.

I've rediscovered my passion for cooking after all these years.

And from now on, till the time I die,

I'm going to keep cooking.

Give it up for Andre, everybody!

ANNOUNCER: Tomorrow night...

CALLUM: What is going on here?

..these not-so-famous faces...

ALANA: OK.

..inspired dishes that are known

throughout the world.

I have no idea who any of

these people are.

Which contestant

will guess who's who

and put the best spin on a classic?

Captions by Red Bee Media