Original subtitles

SNEZ: I can't believe we made it. CALLUM: I know, how good.

Why do you reckon? They said, "Tall order" yesterday.

I'm feeling like it's going to be this tall.

JAMIE: This a croquembouche again.

Top three yesterday.

Feels good to continue this little roll I'm on.

I feel like I'm cooking with a lot of clarity.

Winning today would be huge.

We are at the pointy end of the competition,

and every single immunity is going to count tenfold right now.

There has been no illusion

since the start of this competition why I'm here.

I am 100% back to win.

Oh, this feels good. Let's do it, guys.

Hey. Oh, this is nice.

Oh.

Hello, hello, hello.

Yes. Scope the equipment.

It's the whole place.

Do your thing.

Hello. Morning, all.

ALL: Morning.

It is a big day for you three.

We are about to welcome a culinary star into the kitchen.

This guy, he was born and raised right here in Australia,

but he has an international reputation.

At 14, he was washing dishes in kitchens.

Before long, he was creating them.

And at 27, he was the executive chef at a luxury hotel in Shanghai...

Wow. Oh!

..where he went on to earn his first Michelin star.

OK.

And he didn't stop there.

Today, he has two successful restaurants

in Singapore.

And this chef is reshaping the world of fine dining.

With this chef at the helm,

this iconic restaurant earned him his second Michelin star

just eight months after opening.

Oh, wow.

You heard me right. Second Michelin star.

Please welcome Chef Patron of Marguerite,

Michael Wilson.

(CHEERING AND APPLAUSE)

It's going to be brutal.

It's not tall, the dish.

CALLUM: Michael Wilson is not to be messed with.

He is at the top of his game.

Marguerite is changing the way

that fine dining runs all over the world.

So I know that this dish, whatever it is,

is going to be epic.

Michael, welcome to the MasterChef kitchen.

Thank you, Poh. First time.

Tell us about Marguerite in Singapore.

So Marguerite in Singapore,

it's a fine dining restaurant based off the European seasons.

It's what we call creative cuisine.

So our experiences through life and nature

is what dictates how we cook in the restaurant.

That's beautiful.

It's lovely.

I bet you're keen to see which of Michael's creations

you have to replicate to win immunity today.

Michael, I've heard you've got a nickname for this dish.

So this dish you're going to be replicating today,

it's probably one of the most difficult dishes

in any restaurant that I've opened.

And we nickname it the Tower of Terror.

Tower of Terror. Oh, gosh.

Oh.

Ohhhh!

Even I'm a bit nervous now.

Do you want to put them out of their misery?

Let's do it.

Today, guys, you're going to be making...

Marguerite "Opera."

(LAUGHS) Wow.

Whoa!

Whoa! BEN: Look out!

It's a little tower.

CALLUM: The sheer mechanics of this dish

don't make a lot of sense.

Usually food is, like, wider than it is high,

whereas this is, like, skinny, it's tall.

It looks like it's going to tumble over

at any moment in time.

Wow. Looks gorgeous.

ANDY: Eight layers of absolute precision.

Eight layers? Yes.

Do you want to come in and have a gander?

Yes, please. Please.

SOFIA: Get down, get down low!

Wow. Look at that thing.

SNEZ: I love this.

JAMIE: Look, when I thought Tower of Terror,

I was thinking croquembouche.

So for something so petite to be nicknamed the Tower of Terror

means this dish is exactly the kind of technical dessert

you'd expect out of a Michelin star kitchen.

OK, so from the bottom to the top, guys,

we've got a tuile made from cacao,

hazelnut parfait,

a plain tuile.

There's a chocolate cake.

Soaked into the chocolate cake

is 21-year-old balsamic vinegar and coffee oil...

Ooh! Nice.

..a tempered chocolate disc,

a coffee cremeux, roasted hazelnuts,

cacao nib nougatine

and Jerusalem artichoke ice-cream.

Ah! Who wants to try?

Oh, yes, please. Go on. Get stuck in.

You want to get everything in one bite.

Yeah, that's a good idea. Get the knife.

Go straight down. Be very firm with it.

Wow. Wow!

Oh, my God, that hazelnut on the bottom is just phenomenal.

CALLUM: I love how, um, that kind of dark, roasty bitterness

that goes through the whole dish is kind of the coffee,

the dark cocoa nibs,

that roastiness of the Jerusalem artichoke ice-cream.

So even though there is some sweetness there,

it's really well balanced

when you eat the whole thing together.

So, yeah, it's delicious. Thank you.

I love the flavour profiles here and the textures are stunning.

Every layer has a purpose,

like the softness of that parfait

and the creaminess of that gelato

is offset by the crack of the tempered chocolate

and the tuiles.

And that cacao nib nougatine is absolutely divine.

Give us some pressure points on some of the components.

When making the gelato,

you've got to roast the artichokes. OK?

So what you're looking for is caramelisation.

Not black, but a deep golden colour.

The main pressure point is that it has to remain in balance.

You've got to keep it to the same ratios.

If one layer is bad, the whole thing could collapse.

SNEZ: And that dessert, it's out of this world.

I'm worried that mine is going to be more like

Leaning Tower of Pisa.

Masterpieces like that take time.

And you're going to need to make every second count today,

because you're not plating just one of Michael's dishes...

(LAUGHS) Oh.

..you're plating five.

Oh, my God.

LAURA: Wild.

We're giving you three hours and 15 minutes.

Not much.

The recipe, equipment and ingredients you need

are at your benches.

Whoever's dishes best resemble Michael's

in looks and tastes

will be immune from Sunday's elimination.

Alright, guys, I hope you're ready.

Your time starts...now.

(CHEERING AND APPLAUSE)

SNEZ: Here we go!

Oh, it's so beautiful.

The pressure in this competition right now is sky high.

Not unlike the Tower of Terror that we're making now,

which is, frankly, a little terrifying.

I've been lucky enough to have immunity

the last couple of weeks,

and I know what an advantage it is to be able to sit back,

watch the elimination

and not have that risk of going home.

So I want to make it three from three this week

and give it everything I've got.

Yeah. First pressure test of the season.

It's a good one.

I've been sitting up there watching other people

go for these all season, and every now and then I'll be like,

"Oh, I want to make that." Or, "I want to eat that."

Today I'm getting to do both.

It's been about 12 years since my last pressure test,

and that one didn't have a great result.

It was for a spot in the semifinals.

The dish I went out on was the final pressure test

and unfortunately,

tempering chocolate - not my jam.

My goal today is to read the recipe,

do things once,

make sure that they're done properly the first time

because all of those little mistakes end up snowballing

and you end up in not a good place.

I feel great, actually.

I'm really enjoying,

and the fact that I'm recreating a Michelin-star recipe

is blowing my mind.

So I really want to do my best

and hopefully have five perfect dishes on the plate.

So far I've done pretty good in pressure tests.

Some of them I won.

So I feel really good today.

I'm confident. I feel motivated.

I really want this today.

If I do get to beat Callum and Jamie today,

that would be amazing.

So the first step of the recipe today

is to work on this artichoke gelato.

Michael's artichoke gelato tasted kind of savoury

and you could taste the artichokes kind of being caramelised.

I need to nail this

because that gelato just brings everything together

and cools down the whole dessert.

The first thing I do

is I slice my artichokes and they can't be too thin,

otherwise it can burn quite quickly and that can ruin the flavour.

I sprinkle them with sea salt.

Isn't throwing salt behind your shoulder good luck?

(LAUGHS)

And I put them in the oven.

(TIMER BEEPS)

Jerusalem artichokes are roasting.

I'm working on the coffee cremeux.

The cremeux is so silky smooth and luscious,

and the way to get that texture is by cooking it in a water bath.

LAURA: Nice, Cal. Good cremeux-ing.

I then strain it off

and fold it through my cream.

Wahey!

Come on, give us one more. Give us one more.

That's my only professional move.

(LAUGHS)

DEPINDER: You need your own TV show, Snez.

BEN: MasterSnez.

(LAUGHS)

Pop it in the fridge to rest.

I'm gonna crack on with that hazelnut parfait.

Water spin. (CHUCKLES)

Well, Michael, firstly, thank you so much

for coming into the MasterChef kitchen.

I think it's so amazing to see Aussies go abroad,

do their thing,

a couple of Michelin stars under your belt,

and then come back to the MasterChef kitchen

and really show Australia what you've been up to.

And I think if this dish

is a little bit of a representation of what you've been doing,

you've been doing a lot, mate,

because there is a bit going on here

and you are putting our contestants under the pump

with a dish nicknamed the Tower of Terror.

Yeah, it's definitely...

It's definitely called pressure test for a reason, isn't it?

Have you ever made it in three hours and 15 minutes?

No.

Why would I do that?

Why would I do that to myself?

That's right. And what is interesting,

today, the contestants won't be using any moulds

trying to create something

which is obviously elevated without moulds,

and that's going to be a bit of a trick.

I feel a little bit bad. Already?

Yeah. (LAUGHS)

JAMIE: I'm feeling pretty good.

I've got my cremeux base in the circulator,

I've got my Jerusalem artichokes roasting,

which is going to go into the milk base for my gelato.

I'm working on my hazelnut parfait.

Now, for me, the hazelnut parfait is absolutely delicious.

It's beautiful and nutty and luxurious.

First thing you need to do is create a pate a bombe.

Where the pressure point comes in

is mixing the hazelnut paste with the cream

and making sure that's not over-whipped.

DEPINDER: Nice work, Jamie.

SNEZ: Artichokes are looking really good for my artichoke gelato.

They look perfectly golden and caramelised.

Come on, buddy, every single drop.

Whoa!

And it really tastes like Chef's dessert.

LAURA: Are you in the boxing ring, Snezzie?

Huh? Bang, bang.

No, I'm just celebrating every element.

Atta girl! We love the vibe.

BEN: We love a celebration.

Read the recipe. You've got 2.5 hours to go.

(CHEERING AND APPLAUSE)

Come on, guys. Come on.

Great work. You're doing really well.

Let's keep hustling.

DEPINDER: Ooh, I can smell the... SARAH: What is that?

..Jerusalem artichokes. Oh, yeah.

Smell a bit burny, don't they?

Mm. They do actually. Yeah.

The J-chokes are burning.

Can you smell them?

They smell like burning.

What's a... What's a stab, Chef?

What's a stab? Stabiliser? Oh, stabiliser.

Got it.

I was like, "5.5g of stab?"

So I've got my Jerusalem artichokes roasting away.

I've got the coffee cremeux in the fridge, which is good.

My hazelnut parfait's in the blast chiller.

Working on the artichoke gelato as we speak.

Yeah, I'm feeling good.

LAURA: Ohhhh.

They're definitely burnt. I can smell them.

Hmm.

Have you done your J artichokes yet?

Not quite as dark as yours, bruv. Mine are pretty dark.

LAURA: Cal... Yeah?

They're dark, eh?

I'm a little bit confused 'cause I'm kind of thinking,

"OK, the temperature in the oven I think is right.

"The timing was right.

"Why are they so dark brown?"

And I think I've just sliced them too thinly.

They've burnt in that 25 minutes they were in the oven.

Infusing these artichoke chips into the artichoke gelato

is going to be not the flavour I'm after.

ANDY: Callum, how's it going? Hello.

Um, I'd say terribly, to be honest.

Terribly? Yeah. Bad start.

So these are your Jerusalem artichokes

for the artichoke gelato? Yeah.

Mate, they are burnt.

These are your Jerusalem artichokes for the artichoke gelato?

Yes. Mate, they are burnt.

How crucial are these Jerusalem artichokes

that they're like, you know, perfect to the recipe?

Like we said, crucial that they're a deep golden colour,

but not black. If they're undercooked,

you're not going to get the caramelisation

and the flavour into the dish.

If they're overcooked, it's just going to be bitter.

Yeah.

Callum, I think my advice is, like, you're a very smart cook.

You've got great instincts. Don't overthink this.

Will do.

Make sure your first mistake is your last mistake.

Good luck, mate. Thank you. Thanks, guys.

BEN: Come on Cal. LAURA: Come on Cal.

At least it's early on in the recipe.

I've got enough time. I've got enough time to redo it.

This is probably not the start to the cook that I'd hoped for,

but if there's any cook that's going to start terribly,

it's probably a three hour and 15 minute one,

because I've got time if I hustle and work hard from now

to bring this bad boy back.

This Tower of Terror from Michael Wilson

is going to be the difference between me

and having that immunity at the end of the day,

so let's do it.

Come on, Cal. Still got heaps of time, mate.

Yeah. Thank you.

LAURA: Good sifting.

Yeah. DEPINDER: Yeah.

Yeah. You do that.

Yeah. You sift that. Yeah.

(ALL LAUGH)

I think I'm tracking OK.

Got my parfait and artichoke gelato in the blasty.

Cremeux's just resting in the fridge.

SNEZ: See you soon, buddy. Stay in the fridge.

After that's the chocolate sponge,

but before that, we need to get both of these tuiles done.

DEPINDER: Nice, Jamie. Thank you.

170 fan, six minutes.

Chocolate sponge.

The next element I'm working on is my chocolate sponge.

Michael's chocolate sponge tasted really kind of aerated,

but with a hint of coffee and balsamic vinegar.

I feel like the balsamic vinegar just lifts it

and gives it a beautiful, beautiful flavour.

And then I fold in meringue in my chocolate mixture.

My batter is very light and airy.

It's definitely a recipe to keep.

Come on, I've got so much more to do.

Not to mention chocolate.

BEN: Come on, Snez. Yep.

Quick, quick, quick!

Now to burn these as well. I'll see how I go.

So I'm in the middle of recovering

from my artichoke mishap at the start,

which means I'm pretty much back on track, looking around,

'cause I've actually got my tuiles in the oven.

So I've sort of skipped ahead to then catch up.

Should all become even-steven in the end, I reckon.

Right now I'm going to crack on with the chocolate sponge.

"Whisk eggs, sugar and salt."

I'm trying to motor through this recipe today

because I think in a dish like this that has eight layers

that have to be delicately placed on top of each other,

and we're making five plates,

I think I'm going to need every second I can get

right at the end of the cook.

Yum.

JAMIE: I've just put my sponge in. Tuiles are out.

I'm moving on to my nougatine.

The nougatine in this dish is super important

because it provides a bit of sweetness

that a lot of this dish doesn't actually have.

I've got my base for my nougatine on the stove,

bubbling nicely,

pour it out onto the counter,

cool it down,

and then I start to roll it out with a rolling pin.

The nougatine, from memory, was perfectly crisp.

It was thin enough to crack,

but still thick enough to hold that structure

and hold that beautiful gelato on the top.

Guys.

No. You want a taste?

(OVERLAPPING SHOUTS)

We love you. Yes!

Wow.

Auntie Poh never forgets the kids on the gantry.

Oh, Poh!

Don't worry, Callum, they're not cheering for us.

Oh, that's...

Did we ever tell you you're our favourite judge?

(ALL LAUGH)

That's what I was aiming for. Oh, my God.

Oh, wow. Now we understand.

Can you take us through all the layers?

Feeding time at the zoo.

I want to eat it all. That tuile...

Mm! Oh, my God, that ice-cream.

It's, like, salty. Mm.

JAMIE: I take the tray out of the oven

and chuck it straight onto the bench.

Mm. Coffee.

Mm. Wow!

I remove the cast iron trays under there

to make sure they don't continue to cook my nougatine.

And then I grab my mould

and start to press out really lightly

these little discs.

BEN: Nice, mate. LAURA: Nice.

Staying on top of things

is the most important thing right now.

I've started strong.

I'm staying focused, but it's all about making sure

that continues to the end of the cook.

DEPINDER: You're good, mate. Just think about how many you need.

Get on to the chocolate.

Only one of you can win immunity

and there's only one hour to go.

(SHOUTS OF ENCOURAGEMENT)

DEPINDER: Come on. One hour, guys.

Oh, no more timers.

It says here.

Five.

One, two, three...

It's not perfect.

Snez, you've really got to concentrate now.

This is a really crucial part of the dish.

Yeah.

Oh!

Snez, Snez. Yes.

Think about why...why that's happening, and then...

Yeah. I need to clean...clean this. That's why it's happening.

Uh, hang on. What does the recipe say?

It says, "Allow to set just for 60 seconds then quickly cut."

Do you think that it's set?

Definitely not.

Every single layer has to be perfect.

Otherwise Tower of Terror will not stand straight.

I'm starting to be a little bit stressed now.

I feel like this cook is getting away from me

and getting a little bit more frazzled.

All eight layers need to be spot-on!

You have 30 minutes to go.

ANDY: Come on, you got to lift it!

(CLAPPING)

WOMAN: Wow.

(EXHALES SHARPLY)

There's so many steps to this nougatine recipe

and it's really hard to understand.

I need to stay focused and keep moving.

Come on, Snezzie.

And then it hits me.

Remove the tray underneath that's already hot.

SARAH: Move quickly. (LOUD CLANG)

Sorry.

I have pulled the hot tray out

and my nougatine is now sitting on the bench,

perfectly cooled to take my circles out.

Oh, this better come out.

It's gorgeous. Pretty happy with that.

Taking them out, they look phenomenal. I'm really happy.

DEPINDER: They look really good, Snez.

They're gorgeous, honestly.

And done. Move on.

Beautiful, girl.

I need to start on the tempered chocolate disc.

Tempered chocolate is just so fine. It's so thin.

It's like perfect little discs sitting there in between.

And it just snaps.

Snap! (CHUCKLES)

Uh, just trying to temper my chocolate.

I've got my nougatine done. I've still got heaps to do.

The layer I'm most worried about is the tempered chocolate

because it's tempered chocolate.

There will be tempers if I don't temper this chocolate.

Go, Jamie. Come on, Jamie.

I was actually in the kitchen

the last time that Jamie tempered chocolate.

Bloody hell. Come on.

It was not a pretty day for him.

So I'm hoping that doesn't happen again

and he just kind of comes through with the goods.

Come on!

CALLUM: I feel like I'm behind time,

and I've got to temper the chocolate,

I've got to churn the ice-cream.

I've got to bring the whole thing together.

I know this nougatine is a real pressure point.

Is it cool enough?

Right now I'm a little bit worried looking at this nougatine

because I'm imagining these, like, perfect circles

and I'm not getting a perfect circle.

Uh, Cal...

..why do you think it's not working for you?

(EXHALES SHARPLY)

Maybe it's too hot because it's still too...

Hmm...

I've left the nougatine to cool for another minute.

It's still not quite working.

It's still really kind of sticky and tacky,

so I need to let it cool for a little bit longer again.

Oh, come on, Cal.

I let the nougatine mixture cool for another minute

and I go to punch it out and it comes out beautifully.

It's looking thin. It's like really nice and even

It's a perfect circle. Eureka!

BEN: Nice, Cal. Beautiful, Cal.

That's amazing. Good job, mate.

Beautiful, Cal.

Oh, you got the hang of it now, man. Lower, Callum, lower.

Must've been the lower legs.

Got to spread your legs a bit wider, Cal.

I've spent a lot of time with this nougatine trying to get it right,

but I'm breathing a sigh of relief because I think it looks perfect.

It's time to get onto this tempered chocolate disc.

JAMIE: Yeah, boy!

The chocolate is finally at the right temperature.

I'm feeling the texture, it's drying on the edge of the bowl.

It's looking the goods.

I'm going to pour it out onto the acetate and spread it super thin.

LAURA: Nice, Jamie.

Not so thin, it's going to shatter,

but thin enough that I want a perfect snap.

I take my ring mould and start to press out these little discs.

It's going to set beautifully

and create that perfect middle layer to this beautiful dessert.

Have you just overcome your 12-year fear

of tempering chocolate in this kitchen?

Let me, uh, let me finish the challenge first.

Oui.

31. Am I so lucky?

DEPINDER: Just roll with it, mate. Oh, my God! 31.

Yeah, yeah. Go, go, go. Snez, go. Ooh!

Chocolate looks good.

I spread it on the beautiful acetate sheet.

It's nice and thin.

"Add a sheet and place it on a baking tray.

"Cover with the other one."

It says, "Put the second sheet of acetate," so that's what I do.

I take the second sheet and stuck it on my hot wet chocolate.

So next, I need to cut five perfect circles.

Oh, my God.

Oh, I shouldn't put this!

I realised I shouldn't have done this.

Bloody hell, Snez!

I take it off, half of the chocolate is gone.

I have no more chocolate left in my bowl.

I'm absolutely shattered, at myself.

I stuffed it up.

What happened? I covered it with the bloody thing.

Oh!

What did you do? I covered it with the...

With the acetate? Yes, but that goes later.

I kind of skipped the... I was reading quickly.

Have you still got chocolate? No, no.

It looks so thin. Yeah. So...

You're running out of time.

Think of how you can rescue this. Come on.

Snez, you've got your ice-cream, just maybe just do that.

Yeah.

There's no way I can save this chocolate.

There's no way I can redo it.

So I'm missing a layer.

But I need to move on.

At least have this gelato on a plate.

On the side. Splash!

Sorry, sorry, sorry!

CALLUM: Probably for the first time in the cook

I'm starting to get a little bit concerned

that I'm running out of time.

Still too hot.

Damn you, tempered chocolate!

Tempering chocolate is quite time-consuming,

and chocolate doesn't like to be rushed.

I'm going to use this a couple of minutes

while it's cooling down to get my gelato churned.

To set the gelato and give it that beautiful, kind of creamy,

unctuous sort of texture,

we're using liquid nitrogen today.

Because it freezes ice-cream so quickly,

you just get a texture that you would never get

in any other method of making it.

That looks better.

15 minutes to go!

WOMAN: Come on, guys! (CLAPPING)

Let's go, guys.

Your dish is fantastic. It's not too sweet,

which is interesting.

POH: I'm stressed about the scoop.

MICHAEL: Yeah, I mean, the scoop is going to be difficult.

And I can guarantee that gelato spiral

is something that they have never practised before,

so it's the first time.

Not to mention, the gelato has to be the right texture

to be able to scoop in the first place.

Yeah, yeah, super important that they keep an eye on that.

Where is my ice-cream scoop? Oh!

So I start scooping it.

This is gonna be tricky!

Oh!

SARAH: Awesome! Oh, my God, I have a rose!

(ALL CHUCKLE)

The actual coming together, I'm having roses.

And I'm like, "Ah, I have roses!"

I don't have a chocolate tuile, but I do have a rose. (CHUCKLES)

Beautiful. Oh, my God, it's gorgeous.

(LAUGHS)

Think my gelato today is beautiful.

Yes, Snezzie. Beautiful.

They are stunning. I'm so proud.

So I put it on a blast freezer

until the rest is done and put it on top last.

BEN: Go, Jamie! LAURA: Come on, Jamie.

JAMIE: I'm scooping and some of it's starting to come.

Come on, Jamie.

Confidence, confidence.

Jesus!

It's cracking.

It's icy.

I scoop again.

Not working.

All still too icy.

Oh, my God.

This is not Michelin starred.

So far, my entire cook has been relatively fun.

It's been really easy.

And now I'm scooping ice-cream like I'm a seven-year-old.

I'm furious.

There is no time left.

I need to make sure these work.

LAURA: Come on, Jamie.

(EXHALES SHARPLY)

I take my fifth scoop out,

and it's probably the only one

that looks anywhere close to what Michael's looked like.

Here we go. Nice. Nice.

Not quite.

There's no time, so I just have to go with what I've got.

You should be plating up...

Oh, God, I can't get that 'T'. Ting! Ting!

You should be plating up!

I'm sorry. I can't do it.

(LAUGHTER)

OK, guys, you should be plating up now!

Come on!

BEN: Come on.

JAMIE: First thing to plate this dish is a chocolate tuile - down.

My hazelnut parfait - down.

Plain tuile - down.

That tower will topple if I don't do this properly.

I take my sponge, cut them down to size.

We can't have a massive layer

which is going to throw the balance of the whole dish.

And then our chocolate - check.

It's now these chocolate discs need

to have some of the cremeux I piped on top,

and then little pieces of hazelnut go on top of that.

The nougatine goes on top.

Once that's done,

it's precariously rested on top of that sponge cake.

If I've done everything right, this will work.

If I haven't, it's going to be falling towers.

I don't want that.

12 years since the last pressure test

and tempering chocolate was my downfall.

This time it could be scooping some ice-cream.

Ludicrous.

BEN: Keep going, keep going. Push, push.

LAURA: Get those chocolates in.

CALLUM: I still need to finish off this tempered chocolate disc.

Oh, my God. Oh, my God. Oh, my God.

Oh! Come on, Cal.

Just do your best, man. Get something in there.

I'm trying.

DEPINDER: Come on, Cal.

Ooh!

It's too thin and it snaps and breaks a couple of...

I just... Yeah, I spent too bloody long on that nougatine, I think.

And I just cost myself that extra two or three minutes

to get that chocolate right at the end.

Oh!

Cal!

I am disappointed in myself because I have run out of time

to actually redo this tempered chocolate.

Having a key element missing when it is a constructed dessert,

the whole thing is going to fall over,

which is frankly, a little terrifying.

Can't go without a layer.

And so I'm just going to use an extra tuile biscuit

to sort of form that eighth layer, if you will.

Okey-dokey. Let's do this thing.

Plating my dish up, I'm going to start with the tuiles

on the bottom of the plate.

On goes the hazelnut parfait onto each one.

I'm going to get the tuiles and pop that sponge on top

with another tuile on top of that

to hopefully replace the tempered chocolate.

So it's not going to be exactly the same,

but I'm kind of replacing kind of a crunchy thing for a crunchy thing.

So texturally it's going to be OK.

DEPINDER: Good thinking, Cal. LAURA: Nice, Cal.

But because I'm missing that tempered chocolate element,

it could so easily topple over.

Two minutes to go!

ANDY: Come on!

Come on.

If balance is not right,

and if one of the elements is not right shape,

everything can kind of fall down.

I don't have a chocolate disc and I keep thinking,

"Where am I going to pipe the little chocolate caramel?"

Because that's usually sitting on the chocolate disc to make it firm.

So it's not going to be ideal.

So I need to pipe my cremeux instead on tuile,

I need to do it on my chocolate sponge directly.

Oh! DEPINDER: That's OK. Just keep going.

Missing element is a big deal. I'm doomed.

Just roll with it, babe.

We need five perfect plates in 10...

JUDGES: Nine, eight, seven,

six, five, four,

three, two, one!

ANDY: Yes!

Well done.

How did you go? Well done, champs.

Well done. I could barely finish. Oh, my goodness.

Well, Michael, we knew your dessert, Marguerite "Opera",

was going to push our contestants,

but I don't think we expected the intensity

of those final few minutes.

Yeah, you know, it could have

spiralled out of control at any second, then, couldn't it?

Yeah. I see what you did. (CHUCKLES)

Shall we get the first dishes in? Yes!

Good luck, Snez.

CALLUM: Good luck, Snez. SNEZ: Thank you.

I'm still devastated that I'm missing the chocolate disc.

And I'm know in a pressure tests like this

you need to get it all right.

I'm just hoping now that all my other elements are delicious

and done well enough to keep me in this chance for immunity today.

Hello. JEAN-CHRISTOPHE: Hello, Snez.

Hi, Snez. Wow, look at that.

Oh, my God.

Snez, how do you feel?

I feel good - that was so much fun -

except that I'm missing the chocolate disc.

In that last bit of the cook, you had to make a choice -

chocolate or gelato?

Are you happy that you chose the gelato?

Absolutely,

because there's enough crisp and snap in this dessert already

from those beautiful tuiles.

Oh, OK. You don't need the chocolate, by the way, Chef.

Oh, no, no, no.

You'll definitely miss the chocolate.

But I think without gelato, it just wouldn't be the same,

because gelato gives the coolness and the saltiness, and it's just...

SOFIA: These are going to fall at... MICHAEL: Here they go.

Oh, no!

POH: Oh, this one's going timber as well.

(SNEZ SQUEALS)

And...there it goes.

It's like a forest just slowly falling.

Oh, no. Oh, no. Oh, no.

Oh, no!

This is so stressful. I just watched them fall down.

(ANDY GROANS)

I ended up with one leaning Tower of Pisa.

It's a disaster.

Snez, they look a little different at Michael's,

but we're gonna see how they taste.

Yeah. Thank you. Thank you.

Thank you so much. MICHAEL: Thank you, Snez.

POH: Thanks, Snez. Great effort. Oh, my God. Enjoy. Oh.

Michael, we've had a few falls here.

Why do you reckon they're tumbling over?

The cake's pretty high.

Cake isn't as stable as the other things in between.

So when you put something heavy on top, like that gelato,

if it's not exactly in the centre, it's going to move everything off.

POH: Yep.

She's delivered that she's capable, in terms of flavours,

to bang something nearly as good as you.

The artichoke...Jerusalem artichoke gelato,

the flavour was unbelievable.

The texture of that gelato was sublime.

Sublim, sublem - whatever.

Next, the sponge - wow.

(LAUGHS)

What a sponge! It's just unbelievable.

I love the amount of the balsamic and the coffee to it.

It's just melting inside

and really I enjoyed it into my mouth.

I am superbly impressed by Snez.

I think her gelato was almost as good as yours, Michael,

and I'm so glad she prioritised that over the chocolate disc.

I thought she just packed that with so much of that beautiful,

earthy, sweet, roasted Jerusalem artichoke flavour.

And I thought the seasoning on it was absolutely identical to yours, Michael.

The cake, be it 2.5 times the size, is exceptional.

And then the parts which probably let her down a little bit were

the thickness of the nougatine -

it's just really too thick -

and that tempered chocolate disc not being there.

It just becomes a little bit unbalanced.

But as a whole, the flavour of everything, though,

she's done a really good job at getting the seasoning right on the dish.

So she should be very happy with this.

I think, if you sum it up, this is just like flat-out Snez.

The flavours are spot-on. You know, she's such a weapon.

If she just takes that next little step up,

she's unbeatable.

Yeah.

CALLUM: I know that my dish isn't perfect today

because clearly I'm missing that tempered chocolate element,

but I think the other elements are pretty good,

and it looks pretty similar to Michael's dish,

so I'm happy-ish.

POH: Hi, Cal. SOFIA: Ooh.

I just have to hope that my dishes hold together.

Wow.

Callum, these look pretty much identical.

Yeah, I think I'm really happy with how they look.

Um, the elephant in the room is that I had to think on my feet

and do an interpretation of the dish

by using a second tuile biscuit

where the tempered chocolate layer would go.

But I figured that it was better to put up a complete dish

that still looked like the dish should,

rather than sort of just missing that all together.

Well, well done in completing the dishes, Callum,

and for thinking on your feet. We're going to taste them now.

Thank you. (JUDGES THANK CALLUM)

I think that this was a really, really good effort.

The biggest thing is the chocolate that's missing.

He essentially swapped something bitter

for something sweet,

which has thrown the sweetness of the dessert slightly out of whack.

But a really, really fantastic effort, I think.

It's amazing because, like, to the eye, you know,

it looked pretty good

and I think I thought it was going to eat really well.

And don't get me wrong, there are some great elements in here.

I really love that cremeux.

I thought it was beautiful both in texture and in flavour.

And same can be said about that hazelnut parfait

on the bottom as well.

But I think for me the biggest thing was the texture.

You said before that we wanted, like, a snap

and this is definitely a crunch. Yeah.

Both the tuiles, they are just a little...

Like, and I'm talking... What? It's the tiniest bit thick, right?

It's like a half a mil. It's a huge difference, though.

It's half a mil, but the way that it eats is just night and day.

I felt like with yours, when I tasted it,

you could almost just press it on the top of your palate...

Roof of you mouth with your tongue, yeah.

..with your tongue and it would crack.

But that one you definitely had to chew through.

But as a whole, I think that was an enormous effort.

JAMIE: I'm nervous.

SOFIA: Here we go.

G'day, mate. G'day.

You're presenting something

to a chef that is at the top of his game,

and you want to do it justice.

If it comes down to how I scooped this ice-cream,

I'm going to be devastated.

Jamie, first pressure test after 12 years off. How was that?

That was wild. It was a good time, though.

Out of everything I did today,

I think scooping that ice-cream was probably the hardest thing.

Yeah.

Well, you got every single element on that plate,

so you should be incredibly proud of yourself.

Thank you. And we're going to taste now.

Great. Cheers, mate. Is that it?

Quick, Go! Get out of here. (LAUGHTER)

Well, all these towers are still standing,

and that is an amazing effort in itself.

(KNIFE CRACKS)

Oh. Look at that!

I heard it. It's good.

So the structural integrity of it was fantastic.

I thought the outstanding parts were, for me, the tuile.

They were so beautiful and thin and cooked perfectly,

really nicely caramelised.

I loved that even though the roses were a little bit wonky,

the flavour of the artichoke ice-cream was delicious.

The nougatine - the flavour was delicious,

but I thought it was a tiny bit thick.

But as a whole, I think

the whole thing ate really well still.

I think it is an immense effort from Jamie.

I can't get over that chocolate.

That chocolate disc was so beautifully tempered,

so thin and so delicate that, even though I could taste it

and the effect that it had on the dish overall,

when I remembered to look for it,

there were just these tiny little shards left

because it was breaking apart and melding with everything,

which I think is kind of what your dish did as well.

Yeah, and it's interesting

that the part of the dish which scared him the most

probably was the strongest part of his dish, just about.

The textures are close, right?

Like all of those tuiles are taken nice and far in the oven.

They're also really thin.

The tempered chocolate was really thin.

The gelato, like, is unapologetically Jerusalem artichoke,

you know, and that's exactly what yours was.

Like, you knew it was a J choke and I love that about it.

So he's flat out crushed this. I'm really happy for him.

Did you just say J choke?

(LAUGHS) I know! I've never heard J choke before.

Tremendous effort.

The balance of earthiness, saltiness, sweetness is really good.

So seeing this is the first time Jamie's made this,

it's a really solid effort.

Kudos to Jamie.

You guys did really, really well.

It's not something that you would

really wish upon anyone to have to do.

Professional pastry chefs would have a hard time executing that

in the same amount of time,

so you should all be very proud of yourselves.

Chef Michael, a pleasure from all of us.

Thank you, thank you.

POH: Now, to your dishes. There were positives in all of them.

Callum, your dishes were visually gorgeous,

very similar to Michael's.

Snez, your gelato was exceptional. Thank you.

Silky, sweet, and the salty hit was spot-on.

Guess what? Definitely gelato of the day.

Jamie, taste-wise, your elements were superb.

The snap of those tuiles

and the chocolate disc were music to our ears.

Thank you.

And when we compared it to Michael's,

he said it was almost perfect.

It was your first pressure test in 12 years...

..and you've won it!

Yes! Oh!

Oh, my God.

JEANÐCHRISTOPHE: Look at the smile.

(APPLAUSE)

Jamie, the tables can turn.

Last time you did a pressure test, you walked out those doors.

This time you got immunity, mate. How's that feel?

It feels great. It feels absolutely amazing.

I had so much fun today.

I honestly thought, like, I'm doing everything I can to mess this up

right at the end when I was struggling with that ice-cream.

But it was a great dish, and I'm really happy

that I made something I felt was pretty close,

so thank you very much. Thank you.

Well, nice one, mate. You smashed it.

You're safe for the rest of the week.

Yeww! Sick.

Everyone else, tomorrow, immunity - it's back on the table.

See you, then. Good night. Well done, Jamie.

Thanks, Chef. Thank you. Thank you.

Oh, my God. Well deserved, buddy.

Thank you. Thank you. So good.

SARAH: Great work. Congratulations.

ANNOUNCER: Tomorrow night...

..it's a lucky dip...

A could be anything from apples to abalone.

I'm so nervous.

..so these mystery ingredients could spell disaster...

(CONTESTANTS EXCLAIM)

Oh, hell no.

M is for...

SNEZ: Oh, my God!

Mistake?

..or it could spell

supercalifragilistic- expertly-delicious.

This is a stroke of genius!

Captions by Red Bee Media