Original subtitles

(CHEERING AND APPLAUSE)

Go, guys!

Oh. Alright, here we go again.

My first pressure test of the season.

Yesterday's cook just didn't go my way.

I know, with the pressure test, you've got to bring your A game.

I'm back to win, so I need to nail this today.

Good morning. CONTESTANTS: Good morning.

You all look like you need to take a deep breath.

So breathe in.

Breathe out. (LAUGHTER)

Thank you. Quite effective.

Ben... (EXHALES HEAVILY)

..third pressure test.

Is there some sort of record you're trying to track down?

Ah, yeah, going for the hat trick. Alright, OK.

Yeah. Um, yeah, I mean, I think I've done as many pressure tests

as these guys put together, to be honest. Whoa.

So, uh, yeah, experience counts for a lot.

Yeah.

What's going to happen with that pin?

I don't plan to play it,

but if I have a catastrophic mess-up,

I'll be thinking about it.

OK. Brace yourselves.

This dish is like nothing you've ever seen before.

The pastry chef behind it has been in the biz for over 25 years.

A two-time World Pastry competition winner.

He has worked in luxury hotels,

like the Four Seasons and The Ritz-Carlton.

Now he's the head pastry chef of one of Melbourne's top patisseries.

Please welcome, from Le Yeahllow,

it's Steven He!

(CHEERING AND APPLAUSE)

Steven, he walks in. What a legend of a man.

He has done some beautiful creations.

Oh, that's a tall cloche. That's a very big cloche.

He's an amazing patissier.

I'm not sure what it's going to be,

but I know it's going to be something just truly epic.

Wow! Ooh-wee!

Steven, welcome to the MasterChef Kitchen.

Thank you. Very exciting to be here.

We're very excited to have you.

Thank you.

Tell us, what makes this dessert super special?

I create this cake by the combination of modern art

and childhood memory.

I don't think these guys can wait any longer.

Why don't you help them out?

Today you're gonna cook my...

(EXCLAIMING, CHEERING)

(APPLAUSE)

..Balloon Puppy.

(APPLAUSE) That's mad!

That's so beautiful, but mad. Isn't that gorgeous?!

Wow.

This thing belongs in the Louvre.

How the hell am I going to make that?

The idea, actually, from my daughter.

They always have the free balloon for the kids.

Our favourite is a balloon puppy.

So, one day, she said,

"Oh, Dad, can you make a balloon puppy cake for me?"

Aw! Wow. I say, "Yeah, I will try.

That is Dad-of-the-Year stuff, right there.

Imagine. (APPLAUSE)

"Well, actually, I can."

(LAUGHTER)

My kids are gonna be gutted to hear that.

(BOTH LAUGH) Yeah.

Sorry, kids.

Are you intimidated?

Yes. A little.

Absolutely. Yeah. I'm just worried about what... what's on the inside.

Chef Steven, can you please cut into your cake,

and then we can enjoy.

MAN: Wow, look at it.

BEN: Oh, look at all those layers. Layers.

It is a work of art. Yeah.

It's beautiful.

Wow. POH: Isn't it gorgeous?

It's achievable, I think.

Achievable? Thank you. Achievable, yeah.

Good to know. JIMMY: Thank goodness.

RUE: Hopefully.

From the guy who's been doing it for 25 years.

Wow.

Oh, my gosh.

So the cake base.

From the bottom,

we've got chocolate fairy sponge,

shortbread crumble covered with the dark chocolate.

We've got sour cherry compote

and another layer of the chocolate sponge.

Between each of the layers,

we have ganache made from English breakfast tea

and white chocolate.

JIMMY: Mmm.

Mmm. Oh, that is so good, oh, the tea.

Wow. Oh, my... Oh, damn.

This dish tastes better than it looks.

It is phenomenal.

What it reminded me of was, like, Black Forest with a twist.

I made chocolate puppy sculpture with eight chocolate egg shells,

two chocolate spheres,

ballon puppy mouth and a tail..

..and then sprayed the rose copper with an airbrush gun.

Wow.

ANDY: Ben, your face was priceless. BEN: Yeah.

It's like, what I wanted to hear was,

"I make that in one big mould and I pull it out."

I know, I was about to say...

Alright, so, that's not how we do it, OK?

No.

That's not just a chocolate puppy.

You've got to make every single bit of it in halves,

join them together, and then somehow assemble them into something

that looks like a puppy.

Who hasn't tempered white chocolate?

Two. OK.

I would be zoning in on that.

Pay attention to your chocolate temperature.

When you assemble the chocolate puppy,

make sure each of the parts are symmetrical and balanced.

Righto, team, it is go time.

To recreate Steven's balloon puppy,

you will have just...

..three hours to get it done.

The recipe, equipment and ingredients you need,

they're at your benches.

Whoever's dish looks and tastes the least like Steven's,

it'll send their maker home.

Ben, holding on to that immunity pin,

if you feel like you are in trouble at any time in the cook,

you can play it, and you'll be safe as houses.

Alright, guys. Good luck.

Your time starts now.

(CHEERING AND APPLAUSE)

Come on!

SNEZ: Let's go, guys.

CONTESTANT: Let's go, Jimmy.

JIMMY: The recipe, there's, like, about eight pages.

I've just gone, "Wow. That's a lot of reading and a lot of doing."

The last pressure test that I did in season eight, nine years ago,

my head was all over the place.

I just need to make sure I understand and execute this

as well as I can today.

I've got a pretty good record with pressure tests.

I've done quite a few of them,

but this looks like a finale-level pressure test.

We're just getting started,

and they're already bringing out

the most technical thing I've ever done.

The first element I'm working on

is the white chocolate and black tea ganache.

The ganache surrounds all of the layers of the entremets,

so the flavour has to be spot-on.

I put the black tea into the cream to infuse for 20 minutes.

I mean, it's just like making a big pot of tea, right?

Easy. This part's easy. I can do this.

Now, I need to make the sour cherry compote.

The sourness of the cherry compote helps cut through

the sweetness of the other layers.

I need to get the cherries

and then halve every single one of them.

So it's a bit painstaking, but it has to be done.

That's what the recipe says, so that's what we do.

Go, Rue-Rue!

If anyone knows dessert, it's that woman, right there.

Desserts are my thing. However, I am not going to be too cocky.

Um, did you see the chocolate dog?

You would be nervous, too.

I know I need to give myself enough time to temper

the white chocolate and assemble that dog.

So I need to work as fast as I can.

I'm working on my sour cherry compote.

It's really important to get this right

because this dessert is so well-rounded.

Everything is singing in harmony.

TIM: I'm just working on my cherries here at the moment.

I'm feel like I'm keeping up,

but I'm just trying to work as fast as I can.

There's no hiding that I'm not

the biggest pastry chef going around.

My boys are lucky if they get a Coles mug cake for their birthday,

but I want to show them how to not give up

and just to step outside of your comfort zone.

The cherry compote is reduced, and I'm happy with the consistency.

It's time to get it in the blast chiller.

Go, Timbo! Thanks, mate.

ANDY: Ben was the only one that cut his cherries.

If some of the contestants have misread the recipe...

Mm-hm? ..and they're using whole cherries

instead of halved cherries,

what effect would that have on the final result of the cake?

Oh, yeah. If the cherry, we don't cut it,

so the layer is going to be very thick.

OK.

So it's lost the balance for the other layers, the components.

Mm.

BEN: It's very light.

The cherry compote is done.

I've got my flourless chocolate cake in the oven.

Now I need to finish the white chocolate ganache.

First thing I need to do is I chuck the infused cream in.

I can see it's gone quite dark.

Obviously, the tea has infused into that cream,

so it's looking pretty good.

SNEZ: It's yummy, Ben? Yeah.

Yeah? Nice flavour.

It looks right. It tastes just like Steven's.

RHIANNON: Nice, Benny.

So I put it onto a tray and get it into the blast chiller.

Tastes good.

DARRSH: Keep pushing, Rue. Doing good.

Yum.

SNEZ: Well done, Tim. CONTESTANT: Well done, Timbo.

Thanks, guys.

Nice work.

I'm focusing on the recipe today

because I want to make sure that I replicate this exactly.

He's fallen off the pace a bit.

Yeah.

I've got my cream steeping.

I'm going to get on to the sour cherry layer.

Focusing on all these little details,

I am feeling the pressure a little bit, so I start to rush.

I put all of the ingredients into the pot.

The sour cherries, glucose syrup...

He's just pouring it all in.

And then I realise, "Oh, my goodness."

Ah.

Oh.

OK, boil sugar...

I may have missed a step.

I need to prepare some of the ingredients separately.

Glucose.

I shouldn't have been putting it all together.

So I have to do this again.

Uh... Oh, man.

I've got to do this properly.

I know I'm falling behind.

There's just so many elements to do.

It really does make me nervous.

Oh, my God.

(GLOVE SNAPS) (LAUGHTER)

CONTESTANT: Good massaging.

Shortbread crispy.

Tim, Ben and Rue are pretty neck-to-neck.

I'm just worried about Jimmy

because he is still doing the cherry compote.

"Half cherries, boil again, then gelatine mass."

He is behind.

My sour cherries looked a little bit thick

and I was a little bit worried.

But time is getting away from me.

I've really got to start motoring and catching up,

so I had to put it straight into the blast freezer.

If you're not tempering your white chocolate, you'll fall behind.

Two hours to go. Pick it up!

(CHEERING AND APPLAUSE)

TIM: It's now time to temper my white chocolate.

This has been my biggest fear in this whole dish.

Yeah. We'll see how we go, eh? (LAUGHS)

This is going to form the chocolate puppy

that sits on top of the cake.

DECLAN: Really nice, Timmy.

I've never tempered white chocolate before.

I know that if I don't get this tempering process perfect,

I won't have a chocolate puppy on top of my cake.

No chocolate puppy, I'm going home.

STEVEN HE: The chocolate we need to cool down to 26 degrees.

And then, we have to warm up again.

Two more degrees.

So, otherwise, the chocolate will not set.

Yeah. And then there's no puppy.

No puppy. Oh, no puppy!

Yeah. That stresses me out.

It's kind of fun. Yeah.

The chocolate temperature is very good now.

Yeah, yeah.

I can see the consistency of the chocolate.

Yeah, yeah, yeah.

Oh, there we go.

You don't even need a thermometer.

You just need your eyes from about 5m away,

and you know it's tempered. Yeah.

RUE: I've taken my cake out of the oven.

It's a thick boy.

It's time for the one part that has been worrying me all cook.

White chocolate tempering.

And I am dreading it.

Perfect.

And now I have to mix the chocolate in the bowl,

and my temp should stay under 35 degrees.

And I check my temperature...

I think I need to redo.

My temperature is 36.1.

Are you trying to get it down? Yeah.

So it didn't go down, and it says if it's over 35, you have to redo.

I have to start the whole process again.

With desserts, you need precision.

I have to get it right.

Just getting my temper on.

I'm off to a pretty good start. I'm happy with how things are going.

"Spread chocolate, marble, scrape back together."

Sure, we can do that.

Immunity pin is feeling secure.

I've got that as a safety net.

But I want to keep the immunity pin as long as possible.

Cool down.

So I'm hoping to keep the pin and stay safe.

JAMIE: How did the test go, Ben?

Ish. Ish?

Yeah.

The recipe clearly says 26 to 28 degrees.

But 1 or 2 degrees' difference - hopefully it'll be fine.

I got the temperature on the chocolate close as I could.

It was a bit over, a little bit, so I'm hoping that it's OK.

It's time to make the egg moulds,

which have to be joined together to make the parts of the dog.

I'm filling every single one of them up because I'm going

to need every bit I can get here.

And then I've got to tap-tap-tap-tap-tap.

Get all the chocolate out so they're nice and thin...

Nice.

..so that they set properly.

And then I've got a chance of assembling it later.

Now I've got to build the entremets

because it's got to go in the freezer as soon as possible.

If you don't have your entremets assembled and in the freezer

in the next 15 minutes, it will not set on time.

You have 90 minutes to go! (CHEERING AND APPLAUSE)

SNEZ: Nice, Tim. Woo!

ANDY: Come on, Jimmy, keep working mate. You got this.

JIMMY: A sour cherries and my tea ganache and the cake

are done.

I'm racing to catch up.

I need to start working on the chocolate tempering.

I am tempering white chocolate,

first time, but I am going to make sure that this works.

I just want to make sure it goes right to the right temperature,

because the crystals have to form properly or it doesn't work.

But I'm looking pretty darn good.

THEO: Rue's still doing her choccy? RHIANNON: Yeah, I know.

It's worrying me a little bit right now.

Come on, Rue, you know what to do.

I've just started re-tempering, and I'm hoping this time it works.

I table it, I table it for what feels like forever.

28.

Oh, my gosh. It's just...

The temperature is not going down.

It's alright, Rue. Just try your best. Keep going.

Now I'm running behind. I should be working on my entremets.

And I still need to put this chocolate in the moulds.

Oh, my gosh.

It's not cooling down, Chef.

Yeah, it's taking long, eh?

Yeah, but it's cold.

It's alright. Keep going. Just keep going.

If I get this wrong, I don't know if I'm gonna have a dog

at the end of the cook.

And that could send me home today.

Oh.

ANDY: Oh, my God.

Yes.

Pick a colour. Any colour.

You're gonna do it?

Yeah, mate, I was a magician's assistant.

My dad went through a magician stage.

Yeah. What are we actually making?

Well, it has to be a poodle, right? OK, I got it.

(BALLON POPS) Oh!

(LAUGHTER)

OK. Legs. Face. Ears.

Yeah. Good. Oh.

I'm gonna... (LAUGHS)

That is amazing.

Yay! Yeah!

RUE: I'm just looking at that balloon dog...

..and I'm realising I'm really far behind now.

Oh, my gosh. It's just the temperature is not going down.

I need to cool my chocolate down as fast as I can.

DARRSH: Let's go, Rue. You need to pick it up. Let's go.

I check my temp and...

Oh, my gosh, it's worked!

Well done, Rue. Good work.

Well done, Rue.

That's really frazzled me.

It's OK, Rue. OK.

You're all good. Just keep going. OK.

But now I'm running really behind.

Come on. Come on, come on, come on.

Let's go, Jimmy. You got this.

Thank you.

I've never done tempering of white chocolate before.

This is absolutely scary.

JEAN-CHRISTOPHE: What are you up to now?

Uh, 29. So, almost there. It's almost there.

And then back into the bowl.

I'm not sure

if this is actually tempered properly,

but I've really got to hustle

because time is just flying by.

Piping bag, piping bag, piping bag, piping bag.

ANDY: I can't stress enough, guys,

you have to get your entremets built and in the freezer.

It doesn't even matter about the puppy

if there's no entremets.

Come on. (CLAPS)

Let's do this.

Chef Steven's entremets had such precise layers,

and we've got to get ours as close as possible to his.

Because entremets is encased in ganache,

the first thing to do

is pipe a really thin layer of that on the bottom,

and then scrape it up the side so it has nice smooth edges.

The next thing is to put the layer of chocolate cake in,

which is going to be the top of the cake.

And then, I need to do another really thin layer of the ganache

so that I can then fit the cherry compote on top of that.

Yeah, nice work, Ben. Nice, Ben.

MacGyver time!

AUDRA: You're so smart, Benny.

SNEZ: It looks amazing, though.

MAN: Handsome, too.

What? The cherry or Ben? No, Benny.

Oh, Ben.

I thought we were just complimenting Ben.

(LAUGHS)

MAN: Nearly got it, Timbo. Keep going, mate.

We've got to put the shortbread crispy on so finely.

And another layer for the chocolate cake top.

I think the layers are hopefully still there.

I don't want to push it down any harder

because I don't want to squash it.

DEPINDER: Nice work, Ben.

I think it's going to be pretty good.

Yes, Ben! SNEZ: Woo!

Let's go, Benny! One down! One down!

Come on, boys! Go! Go, guys!

Whew!

Get it in! Yes! I got the door! I got the door!

I got the door! Well done, mate! Well done!

Easy.

So, all I got to do is the puppy now?

Yeah.

The two that I'm massively worried about is Jimmy and Rue.

Entremets, entremets!

They need to get their entremets built and in the freezer, like, now.

Yeah. Yeah. Five minutes ago.

I am panicking because I am fighting against time.

So, Rue is starting to assemble the cake now.

RHIANNON: Come on, Rue!

You're good at this. You can make this happen.

I don't have the luxury

to be doing those layers with precision.

And I'm rushing.

This franticness was not how I planned for today's pressure test.

You are pushing the boundaries here, mate.

Yes, Andy. Come on, you got this! You got this!

Come on, Rue, last layer. Come on, Rue!

AUDRA: Come on, come on, come on! Go, Rue-Rue!

Well done!

Woo! Nice one, Rue!

Nice one, Jimmy!

You can do this! Come on!

You should be starting to assemble your chocolate puppies.

One hour to go! Allez! Let's go!

Come on! Push!

Keep on going! You've got to lift it!

One hour to go, please!

Let's go! Come on, guys!

I can't put it off any longer.

Chocolate puppy.

It's time to get my white chocolate moulds out of the freezer.

These are going to form the different body parts

of our beautiful little puppy -

the legs, the body, the head, the mouth, the tail -

and we'll cover the outside in that rose-copper spray.

Tim, up the back, is about to wear a hole

in his stainless steel bench. (LAUGHS)

He's just... (BAM! BAM!)

I'm banging the moulds, just praying that they'll come out.

And then all of a sudden...

SNEZ: Let's go, Tim! (SCREAMING)

Yeah, Tim! (LAUGHS)

Go, Timbo! Yeah, Tim!

You beauty!

WOMAN: Come on, Ben, you can do this, buddy.

Come on, Ben! Come on, Benny!

CALLUM: Come on, Ben!

DECLAN: Yes!

I get the moulds out of the fridge,

give them a twist...

No. Nah.

..nothing.

Come on!

Oh, that one cracked, so... No, that's cracked there.

That...

I think your temperature a little bit warm.

I didn't temper it properly the first time.

(COUGHS)

You good? No!

Nah.

They're so thin so they're not gonna...

I'm going to be really happy to put them together. Yeah, right.

So, I'm just going to temper more chocolate and try...

You going to have another crack? Yeah, I'm just going to...

Yeah. And then if that doesn't work?

You don't want to go home with that thing on your apron.

(CLAPPING)

(RUE SCREAMS)

(CHEERING) Oh, my gosh!

Woo! Oh, my God!

Congratulations!

Oh!

I feel so great

to have a chocolate shell come out.

It tells me that my chocolate was really well tempered.

I am so happy I took that time to get it right.

Yeah, I'm just tempering a bit more chocolate like I do

and see if I can bust some more out.

Pretty much redoing all of the chocolate bits,

but this is what it is.

If you don't build your puppy, you're well in the weeds.

30 minutes to go!

(CHEERING)

WOMAN: Let's go, Jimmy! WOMAN 2: Your turn now, Jimmy.

Please unmould!

Smack it, Jimmy, smack it!

Yeah!

Yes!

JEAN-CHRISTOPHE: Jimmy!

Oh, my God!

ALANA: I can't watch him doing this! Careful!

SOFIA: You're smashing them! You're smashing them, Jimmy.

OK, OK!

This is so frustrating.

I mean, I've worked so well up to this point,

I've got the entremets in first.

I need this time to assemble the puppy.

Now I'm going to have to wait for this chocolate to set.

Yes!

Man, if I don't get a puppy on this entremets,

I don't have a dish.

At the moment,

I think I'm going to be playing the pin.

Oh, my God, I can't watch, I can't watch!

I can't watch him doing this!

20 minutes to go, please!

ANDY: Come on! (CHEERING)

Allez!

MAN: Yeah, Benny! Nice!

I've had to re-temper my chocolate

and my moulds are still sitting in the blast chiller.

So, I get my entremets and I spray it with a chocolate concrete spray.

WOMAN: Nice work, Ben. Looks great, mate.

This is going to be a hectic little moment here,

but I've just got to get through it.

Yeah, Rue, yeah!

Nice, Tim!

Oh, Timbo!

CONTESTANT: Last push, come on!

I've sprayed my entremets,

and it looks really good.

Go, Rue! That's awesome, Rue!

And now I'm assembling the dog together.

(CHEERING AND APPLAUSE)

Do we have a cooler spray? I do, I do.

Use the cooler spray, spray your hand.

OK, thank you. Make your hands cold.

Thanks. Yeah.

I use cold spray on my hands

and also to make this chocolate stick together.

Yes, girlfriend! WOMAN: Go, girl!

(SIGHS)

Everything's looking so good,

I literally could squeal with happiness.

ANDY: Yeah-he-he!

MAN: Nice, Rue! Yes!

(SNEZ CHEERS) Looks great!

Yeah, Rue!

JEAN-CHRISTOPHE: Oh, my God!

Unbelievable!

Come on, Timmy! Good man!

RHIANNON: Oh, Timbo! Yes!

MAN: He's going to have a dog.

MAN 2: Yeah, we've got some kind of dog.

Art's subjective, isn't it?

Mine's a bit abstract - it looks more like a robot dog -

but at least I've got something.

Yes, Timmy!

I de-mould my entremets.

WOMAN: Oh, great work, Jimmy! Oh, Jimmy, it's coming!

RHIANNON: Get it out! Get it out! (CHEERING) Yes, Jimmy!

AUDRA: Yeah, get it on the plate! WOMAN: Good work, Jimmy!

WOMAN 2: Get the spray! Get the spray!

And then, I get onto the spray...

(SPRAYER WHOOSHES)

Oh, my God, it's not doing it.

It's not doing it.

Argh!

I'm going to have to do it without.

Decided to just leave it. There's only a couple of minutes to go,

and I really need to make sure

I will get something on that plate.

OK.

As I'm trying to start the assembly,

I'm a little bit stressed...

It's falling apart.

..because my chocolate shells are just really collapsing on me.

Oh, man.

Pull it together.

POH: Just use the spray to cool it down.

Yep, yep, yep. Yeah.

SNEZ: Let's go, Ben.

I get my re-tempered chocolate moulds out of the blast freezer.

WOMAN: Come on, Benny! Here's Ben going again.

I really need these ones to work.

RHIANNON: They're coming, Benny, they're coming!

They want to come out! Come on!

Yeah! (CHEERING AND APPLAUSE)

Well done, Benny!

Man: Yeah, Benny! Benny, yeah!

Woo! Hoo-hoo!

WOMAN: Looks great! We have a dog!

That is insane.

Five minutes to go!

JEAN-CHRISTOPHE: Five minutes to go!

Come on, come on, come on!

WOMAN: Ben, this is impressive.

Five minutes left,

all I've actually got to do is spray the dog...

..so if I race, I might get this on the plate.

(SPRAY WHOOSHES)

Oh, my gosh, this puppy is sad.

SOFIA: Any puppy is better than none.

Happy puppy. Come on, Jimmy... We want happy puppies, Jimmy, let's go.

..happy puppy!

Oh, my God, that's pathetic.

Two minutes! (CHEERING AND APPLAUSE)

RHIANNON: Oh, Benny, what a dog!

He's going to do the wander. He's going to do the wander.

Suss out the competition.

SNEZ: Think, Benny, think.

What are we doing, Ben? Ah!

No, I've decided I'm keeping it. I'm not playing it.

Benny's not playing his pin.

Woo!

Get your cake on the plate!

10!

ALL: Nine, eight, seven, six,

five, four, three, two, one!

Ay! Oh!

RHIANNON: Oh, no!

SNEZ: Oh! Her dog snapped! Oh!

Oh!

Oh, Rue!

I fricking dropped my dog head! Oh, darling! Oh!

I've given it my all.

Whatever happens from here, um...

Ooh. (CHUCKLES)

What I know is I have put my heart on that plate.

Yeah.

TIM: Good luck, mate. Good luck, Ben.

BEN: Thanks, guys.

I decided not to play the pin.

It's a huge risk, but hopefully I can keep safe.

(WHISTLING)

(SIGHS) Oh!

Ben, are you pleased with the result?

I'm really pleased with the result, considering I, you know...

With, I think, like, 10 minutes to go,

I just had pieces of dog.

(LAUGHTER)

But you chose not to play your pin

and it's for when you're in a bind like that

so why did you choose not to do it?

Well, I had a very good look around the room at the end...

Yeah.

..and it's a risk, obviously, not to play the pin,

but a calculated one at that.

I love the courage. I love the self-belief.

I just hope it pays off.

Me, too.

Thanks, Ben. Thanks.

Thanks, guys. Thank you.

Thank you, Chef.

I think he's done a great job of the dog,

considering he fully just improvised that at the end.

I can't believe that. Yeah.

No tail, no nose so the animal is a bit ambiguous.

But I still think it looks quite gorgeous.

The colour all there. At least the puppy stand up there.

Yeah. Mm.

Looking forward to seeing what's inside.

Yeah, let's see those layers.

(LIGHT CRUNCH) Ooh. Crunch.

Sounds good. Yeah.

Ooh!

That is pretty bloody perfect, isn't it?

That ganache is so beautifully infused

with that English breakfast tea, don't you think, Chef?

Yes, the flavour is all there. Like, really singing with it.

I thought all the layers were perfect.

The sponge was beautiful and moist.

That cherry compote was not too sweet.

Lovely amount of acidity.

I thought it was a stellar job.

I really enjoyed that.

ANDY: Yeah, I think he did an awesome job.

That entremets looked pretty close...

Yeah. ..you know, like,

if he had a little bit more time to finesse that spray,

it would have nearly been identical to yours.

In terms of the taste, it was also so spot-on.

It was really tart and delicious.

The puppy, it is very well tempered.

Very close.

It is very close and it's surprising.

All the layers are very clear. Yeah.

So that's really beautiful.

If I had your original in front of me,

and I had Ben's,

and I took a spoonful of each entremets

and closed my eyes, I don't think I'd be able to tell

which one you made and which one he made.

Yeah, I agree.

I think he made the right decision by not playing his pin.

WOMAN: Good luck Jimmy, good luck. MAN: Good luck, mate.

JIMMY: I know mine doesn't look like Steven's.

There's some very clear differences, but, you know what,

that represents never giving up.

And in this kitchen, you never know until the tasting is done.

Hey, Jimmy. Hi, Jimmy.

What an epic cook that was.

Mate, you were behind the eight ball from the get go, it felt like.

And you just had to, like, work as hard as you possibly could

to catch up, and you never, ever gave up.

Yeah, thank you.

What happens if this dish sends you home?

You walk out those doors, what's gonna happen?

I'm proud of myself.

Hm.

The challenge, well, half the challenge,

was to make it look like Steven's.

What are we thinking here?

Oh, I love Jimmy, but...

..he's in trouble.

Yeah.

It does look like a potato that started to sprout.

The entremets, there's no spray on it either.

Yeah. Yeah.

But we can't write him off...

OTHERS: No.

..until we see those layers and we taste it.

POH: Yeah.

Wow. JEAN-CHRISTOPHE: Yeah.

(ANDY SIGHS) POH: Mm.

Bit worried for Jimmy.

Unfortunately, I'm feeling for him.

Because when you're just behind for the whole cook,

you cross everything that you can pull it together.

But I just don't think he has, unfortunately.

I'll start with the positives. The cake is delicious.

It's light, it's airy, really, really lovely.

The crumb that I got was also beautifully caramelised.

Nice amount of salt. It was delicious.

There's some flaws, though.

The cherry compote is super reduced.

It's also quite thick as well,

so it feels like you can't get away from it.

The important thing is the whipped ganache.

I can taste maybe 10% of the tea flavour

the most is the white chocolate flavour.

He don't have the choc spray,

that's the concept that what we want to show the people.

(EXHALES)

Gutted for Jimmy.

You know, I was hoping it was a bit of a Hail Mary

and that it just came together

and the inside would have been perfect in flavour, but...

..it's fallen short, unfortunately.

Yeah, I'm really worried for Jimmy, really worried.

Good luck. BEN: Good luck, mate.

Wow. Wow.

Wow, Tim.

Apart from it looking like it's out of Star Wars or something,

like, the finish on it is actually really beautiful.

POH: The sheen. Yeah.

STEVEN: Except the ear, all the part is there.

The cherry compote layer is quite uneven.

Cherry, we need to cut in half

and then the layer is not that thick.

Yeah, yeah. Yeah.

Mm.

That was lush.

Lush. Lush.

Tasty, smooth.

Honestly, I really, really enjoyed it.

The way he tempered, for someone who's never tampered chocolate,

to get it so thinly and get it together,

very, very, very pleased with it.

POH: The infusion of the English breakfast tea

in the white chocolate is lovely.

Definitely intense enough, no bitterness.

The cherry compote, having not cut the cherries,

it does actually throw the balance off,

'cause you do get, like quite a hit of that sour, the Morello cherry.

It has altered the eating experience

quite significantly from yours.

That's not to say I didn't enjoy it. I still think it's tasty.

It just doesn't taste the way yours did to me.

Yeah.

Good luck, Rue. Thank you.

I... (SIGHS) I just feel so down with myself.

I rushed the entremets to make this chocolate balloon puppy.

And now I have a decapitated dog.

I'm feeling so deflated.

I think there is a possibility that I might be going home today.

(EXHALES)

Right at the end there, Rue, you broke your little balloon puppy.

What happened? (SIGHS)

It felt like it was the end of the world for me. (LAUGHS)

Yeah. Are you OK?

Yeah, I'm good. You did a good job.

Thank you.

I know Rue has really high standards for herself,

but particularly with dessert, so I can understand

why she'd be disappointed by the visuals of this.

ANDY: I just want to see what would actually happen.

It's pretty close. POH: Oh, wow.

I can see why she's so upset.

She actually did have the whole creature.

From here, I can see the chocolate worked very nice.

Yeah. Fantastic.

And the colour is very nice.

Yeah, it's compact.

JEAN-CHRISTOPHE: Well, I think, Rue,

she's managed to temper the chocolate the best so far.

It's the finest, the most slim, white chocolate temper,

I think is...

..sublime.

The ganache, I really get that tea flavour infused in that.

And it's so luscious and fluffy.

Where it falls a little bit short for me is with that biscuity crunch.

I had like, the tiniest tease of it and it just wasn't enough.

I really wanted more of that texture.

Yes, I agree. And then the cherry compote.

I can taste the whole cherry.

It's a bit acidy, very sour than my one.

That's a pretty big deal because we've talked about balance.

We've talked about precision.

You never know what they can do.

Thank you for your incredible effort today.

I'm very proud of you guys. Thank you so much.

Put your hands together for Chef Steven, everyone. Come on!

You definitely put your hearts into that cook.

But one of you really stood out.

Ben.

Your balloon puppy was the closest anyone got to Steven's

and it was delicious.

You did it again.

Three pressure tests and you remain undefeated.

Thank you. Yeah, I'm pretty happy about that.

(LAUGHTER)

I think you might be becoming this year's eliminator.

(LAUGHTER)

I might give someone else a turn next time, if they don't mind.

OK, down to business.

Tim, Jimmy, Rue.

The dish that's sending one of you home had flawed flavours.

And on top of that, looks-wise...

..the puppy did not look like Steven's at all.

I'm so sorry to say...

..Jimmy, you're going home.

I'm so sorry. It's alright.

Jimmy, mate, you are the gift that keeps on giving.

All the sides that we've seen of you, we've absolutely loved.

How you feeling, mate?

I'm gutted, but you know what?

What an absolute privilege

it has been to be part of this amazing experience.

And I just wish all of you the best of luck and I will not be stopping.

I will continue to sort of fight for the things that I love

and continue in this journey of mine.

That is why we all love you, mate.

You are the most positive bloke on the planet.

Audra, how good is Jimmy?

I fell in love with him the moment I met him.

He's just such a generous spirit.

He's always smiling. He's such a wonderful cook.

He's got such natural instincts and everything comes from his heart.

I think he's incredible.

(MOUTHS) Thank you.

It wasn't the end the last time you left this kitchen.

And it's definitely not the end now, mate.

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

Thank you so much. Well done, mate.

It's been so good to have you back in the kitchen.

(SPEAKS INDISTINCTLY) Thank you.

I may not have won, but I am so glad that I came back.

This experience is irreplaceable.

POH: Oh, my God.

I have a renewed vigour for being a cook,

being a food photographer, I am super proud of myself.

Give it up for Jimmy, everybody. (CHEERING AND APPLAUSE)

There's so much in this whole experience

that I will take away with me.

And it will just live right here for a long, long time to come.

(CHEERING AND APPLAUSE)

ANNOUNCER: Tomorrow night...

WOMAN: Welcome to Sydney, baby.

..it's a service challenge

with spectacular views and sublime pub food.

TIM BONE: We're gonna have some amazing dishes.

We don't want to let the team down.

It's going to be delicious.

SARAH: It is looking so good.

Service, please. But...

(ALARM SOUNDS) ..there's always a twist.

ANDY: That's a fire alarm.

SNEZ: Are you joking? Oh, no!

Oh, my God! We've got to get out, let's go.

(SIRENS SOUND)

AUTOMATED ANNOUNCEMENT: Evacuate now!

Captions by Red Bee Media