All language subtitles for Masterchef Australia - S18e35_Eng

JEAN-CHRISTOPHE: Allez!
(CHEERING AND APPLAUSE)

Salut, venez!

Mes amis, les patissiers,
come on.

Let me see.
(CHEERING AND APPLAUSE)

Walking in today,
I'm feeling pretty great.

I really love Sweet Week.

I felt a little bit like
Alice In Wonderland situation.

And I can see
the immunity pin.

I thought we were all
immunity-pinned-out this season.

That's a huge advantage,

and it means game on.

Sweet Week has been fantastic.

Everyone has risen
to the occasions,

and this challenge today -

c'est comme une cerise
sur un gateau.

OK.

It's the cherry
on the top of the cake.

(LAUGHTER)

And the reward today is big.

Et voila!
(LAUGHTER)

HANNAH: This is a big deal.

To be able
to guarantee your spot

into the next spot
of the competition

is absolute gold.

This is my third time cooking
for an immunity pin.

Maybe third time's a charm.

We've called up a special friend
to help us with this challenge.

CONTESTANTS: Ooh!

She first entered
the MasterChef kitchen,

dreaming of becoming
a pastry chef.

And now
she has her own patisserie.

She was one of the youngest
home cooks

to walk through those doors.

She is a powerhouse
with desserts.

And we think she's as sweet

as the dishes she makes.

Please welcome
a new superstar of dessert...

..Jess Lemon!

(CHEERING AND APPLAUSE)
Yes!

(CHEERING AND APPLAUSE)

Oh, my goodness!

Jess is someone who's made some
of the most refined desserts

in the MasterChef kitchen.

Her work is incredible.

She knows flavour,

she has such good technique,

and I've loved seeing
what she's done

over the past few years,

and how she's finally got
her patisserie up and running.

I just love the way
her mind works,

and just how hard she's worked
to get where she wants to be.

I'm fan-girling so much.

Jess, welcome back
to the MasterChef kitchen.

Is it bringing back memories?

JESS: Oh, it gives,
you know, the nerves.

I'm still shaking, even...

I've been here, like,
three times.

(LAUGHTER)

So, Chef Jess,

if we have the privilege
to come to your patisserie shop,

what is the thing
we should be ordering?

It's definitely my macarons.

So, I pump out
about 1,800 each day.

Oh, wow!
Just all hand-piped.

Whoa!
There's about 15 flavours,

and I definitely would recommend
the Earl Grey and honey.

Poh, you competed
alongside Jess...

Yeah.
..in season 12, Back To Win.

What do you think
about her ability and her drive?

She's one of the hardest-working
contestants I've ever witnessed.

Like, she would come back
from a hardcore challenge,

and then practise
till 3:00 in the morning.

No joke.

I feel quite emotional
having her here

'cause she's so young, and...
Yeah.

I've just seen her
go through so much

to get to where she is now.

I'm so proud of her.
Thank you.

(APPLAUSE)

I reckon I can guarantee
you're not going

to guess what's about to happen.

CONTESTANTS: Oh.

Jess, she's not here
to help us judge.

She's here to cook.

What?
Oh...

Against you.

(EXCLAIMING, LAUGHTER)

This is the classic

MasterChef beat the chef.

(EXCLAIMING)

HANNAH: Are you kidding me?
It's Jess Lemon.

I feel like this
is an unfair fight.

Unless she only has to use
one hand or is blindfolded,

I'm like, "What are we doing?"

It is pretty simple.

Beat Jess at her own game -
cooking desserts -

be the top dish,

and you win the beautiful
immunity pin.

But if Jess has the top dish...

..no-one wins the pin.

(LAUGHTER)

That is so cruel!

Jess, you are gonna need this,
and you can join...

JESS: Thank you.

..your fellow competitors.

Oh, my God.

(CHEERING AND APPLAUSE)

First things first.

We need to decide
what you're cooking.

Oh-ho!

Oh, no.
(LAUGHTER)

The surprises just
keep coming today.

EMILY: Shocker.

OK.
The hazelnuts.

SOFIA: One by one,

you'll decide which ingredient
you want to hero

in a sweet dish.

There's raspberry...

..lemon,

..hazelnut...

..ginger...

..and fennel.

Once an ingredient is chosen,

it's off the table.

Oh.

SOFIA: No-one else
can select it.

Oh.

Jess, we've seen what
you can do in this kitchen,

so you will not get to choose.

You'll have to cook with
whatever ingredient is left.

CONTESTANTS: Ooh.

One by one,
you'll take a macaron.

When I say, you can all reveal
the number inside.

(BELLA GASPS)
Oh, that is so cute.

HANNAH: So fun.

PAT: I'm loving the look

of the raspberries
and the hazelnuts.

Depending on what
the other guys pick,

I've got two flavours there
that I really want to cook with.

But I definitely don't like
the look of fennel and ginger.

They're kind of
the no-go zone for me.

Ready to reveal...now.

Ooh.

OTHER CONTESTANTS: Oh!

OK, Bella, you're first choice.

What ingredient would you
like to hero today?

It's a really tough pick.

I actually wouldn't mind working

with any of those ingredients.

I know fennel is probably one
that probably not

a lot of people want,

but I actually kind of
wouldn't mind it.

I'm tossing up
between that and lemons.

I'll take the fennel.

Yeah!
(OTHERS EXCLAIM)

Fennel for Bella.

(APPLAUSE)
Could be a bad decision.

No, it's your decision.

Alyona, you got second choice.

I'll take lemons.

Pat, you're number three.
What would you like?

Devastated.
I really wanted fennel.

(LAUGHTER)

Um...

No, I'm dressed as a raspberry
today, so I'll go raspberry.

(WHOOPING, LAUGHTER)

Hannah, what would you like?

I will go with the hazelnuts,
thank you.

SOFIA: Are you sure you want
to leave ginger for Jess?

I did think that, but...

..I think I've got a better shot
with hazelnuts.

Well, you guys have clearly

never tried Jess's
honeycomb and ginger puff, eh?

(LAUGHTER)

EMILY: Ouch!

Your challenge is to hero
your chosen ingredient

in a sweet dish.

The pantry
and the garden are open.

And because Jess is unstoppable
in this kitchen,

you're getting a head start.

Yay!
That's nice.

You four will have 75 minutes
to cook.

And, Jess,

you will have just 60 minutes
to produce a dessert.

OK, Chef Jess,
your time will start

when the clock hits 60 minutes.

But, the four of you, get ready

because your 75 minutes

start now!

(CHEERING AND APPLAUSE)

Thank you.
Thanks, Pat.

AARON: Tick, tock, tick, tock.

PAT: I like to eat sweets.

I don't cook sweets
a huge amount.

Icing sugar.

I've had a mixed bag
with desserts,

but I have had some wins
recently,

which has been awesome.

So, it's given me a bit
of confidence that, you know,

maybe I can do dessert.

Getting raspberries
is exactly what I wanted.

So, today,
I'm going to be making

a raspberry and rhubarb tart.

Oh!

Even though our contestants
really want that pin,

they have got their work cut out
for them today.

Massively.

We know Jess so well for being
able to produce really

highly technical elements
in a very short space of time.

And I can't wait to see
what they produce.

They're going to have
to push HARD.

Massively.
I think it's simple -

they have to cook
their best dish yet

because that's what it's going
to take to beat Jess Lemon.

Andy, I have seen her
move faster

than she can describe
the elements that she's making.

I'm not joking.

I used to watch her do it
all the time.

And it was alarming,
as a competitor.

Mate, I can't wait to see
what she does with ginger.

For me, that just plays
into her hands massively.

Yeah.

SOFIA: Look, no matter
what happens today,

those cooking are going to learn
so much from this experience,

doing it alongside Jess,

and also the contestants
up on the gantry,

just by watching her work.

It's gonna be funny to see
who they're barracking for.

I think it's Jess.
Yeah. (LAUGHS)

I think... They're like,
"Love you. Go, Jess!"

LUKE: A tart, Han?
Yep.

Hazelnut in the base?

Just a tiny bit.
Yeah, love it.

Jess Lemon's in the kitchen,

and we're challenging the chef.

This is a classic
MasterChef challenge,

but it's also, like,
very nerve-racking,

because I know...
I mean, I watched Jess.

She's fantastic.

She comes up with things that
my brain can't even comprehend.

If I'm up against Jess Lemon,

the best shot I have today
is to try something

that's gonna, like, absolutely
blow the judges away.

I really want to bring
some technique.

If I have any shot against her,

like, let's play her game.

Hannah, how are you doing?
Hi, guys.

Yeah, good, thank you.
Tell us, what are you doing?

I'm doing a hazelnut tart.
Uh-huh?

So, it's got a hazelnut cream
on the bottom,

with a chocolate ganache
in the middle,

and an orange mousse dome
on top,

with a mirror glaze, hopefully.

(WHISTLES)

JUDGES: Wow.

It's not a black apron.
I'm up against Jess.

Yeah.
It's what I've got to do, so...

You're right.
It's good because I think

you're trying to 'Jess Lemon'
Jess Lemon.

Yeah! That's it.
You know, this is like...

You're having, like, a tart,
a cake inside,

like, mirror glaze, mousse.
Yeah, yeah, yeah.

But what you have to do
is make sure that it looks like

it's in a patisserie window.
Yes.

To get that pin...
And I want you to get that pin.

I want someone
to get that pin today.

Yeah, it would be amazing,
wouldn't it?

It has to be legit executed...
Amazing.

..the best it possibly can be.

Absolutely.
Yeah. OK.

Get going. Good luck.
I'm gonna do my very best, guys.

Good luck by the way, yeah.
Thank you.

Now that my pastry is resting,
I have to get

onto my orange mousse dome
because that needs time to set

so that I can mirror-glaze it
at the end.

Coming through.

I want to show the judges
how much I've learnt already,

and that my dishes are worthy
of an immunity pin.

GRACE: Hannah, you're moving
so quick.

ANNABEL: Whoa, Hannah!
Epic!

Jess, how are you feeling?
Do you know what you're doing?

I feel like I'm about to erupt.

(LAUGHTER)
Oh-ho-ho!

That's... I love that.

Today, I am making
an olive oil parfait

and a fennel sorbet,

hopefully a fennel oil
and a fennel-seed meringue.

I feel like this dish is playing
to my strengths today.

My dream is to have
my own patisserie,

where I can surprise people

with unique flavour
combinations.

So, today, I'm hoping
to surprise the judges

with something they might
not have tasted before.

I've watched so many
beat the chef episodes

on MasterChef.

To get to do one, though,
is a little scary.

To beat Jess Lemon is going
to take, like, a knockout dish.

Flavours and techniques
and balance will all need

to be perfect if I have
any chance of beating her.

Watch out, everybody!

We're about to unleash
the tornado.

LUKE: Yeah!
(LAUGHTER)

GRACE: Go, Jess!

Jess, your 60 minutes
starts now.

ANDY: Go on, Jess!
(CHEERING AND APPLAUSE)

PETRO: Look at the pace on her -
like a gazelle in there.

Whoa! She moves so quick.
Yeah!

JESS: Oh, man,
being back in the kitchen,

you can see, like, my hands
are still shaking.

I still feel
the adrenaline rush,

but super excited.

I was left with ginger today,

which I'm actually
kind of happy about.

I've worked with ginger
in the past,

and I have an idea
of what I want to do.

Five minutes, she's got
everything she needs - done.

The dish I'm gonna make

is basically following
the ginger thread.

So, I'm going to be making
a thread using honey wafers,

and then underneath it
will be a ginger ice-cream,

a yoghurt foam,
and then a verjuice

and a little bit
of ginger gastrique.

This ginger dessert is similar

to a dessert I've made
in the past,

but I've never made
the honey wafer threads.

GRACE: Is that honey?
Yeah, Manuka.

With ginger, you can see
all these really fibrous

textures inside
the actual ginger,

and I want to be able
to replicate that.

I finished
my honey wafer mixture,

and make sure I've just placed
that in the fridge,

and now
I'm onto my ginger ice-cream.

ALYONA: Beautiful lemons.

Very happy with the lemons.

So, I'm gonna make
a lemon and thyme cake today,

with some lemon curd

and some Italian meringue
around it.

Well, it's my birthday today.

I feel like cake is, like,
such an obvious choice.

Jess is really good
on big technical things

when it comes to desserts,

but I think I'm pretty good
with flavours.

So, I'm trying to keep it simple
but execute it very well,

pack the most flavour
and not overcomplicate it.

Oh, there we go.

To make my lemon olive oil
sponge cake,

I'm adding some olive oil,
thyme, a little bit of yoghurt.

Normally, it takes
about 25-30 minutes,

so I need to get it
in the oven as soon as possible.

If it all works together,

these beautiful lemony flavours,
all the elements,

and if it's decorated
beautifully,

I actually think I would have
a chance at immunity today.

Jess, you know, it's the time
when we come and harass you.

(JESS LAUGHS)
You know the deal.

Yep.
So tell us what you're making.

So, I'm going to be making
the honey threads,

so I'm trying
to get that done first

because that one
has to be set.

And then, after that,
I've got to scrape it,

bake it, then scrunch it up
into the noodle threads.

And then I'm doing
a ginger ice-cream.

And then it's also going
to be topped off

with a, um...a yoghurt foam
so that it kind of breaks apart

the spiciness.
Oh, my gosh!

They don't stand a chance.
(LAUGHS)

VINNIE: She just
has not stopped.

Yeah, no.
Like, at all.

ANNABEL: Oh, my God.

She's doing 50 million things
at once.

Jess is working like
a professional chef.

She is super clean.

She's super precise.

She hasn't even been cooking
for five minutes.

I know, how crazy is that?

Why are you so concerned there?

It's, like, really changed
the stakes.

(SIGHS)

The others are going to have

to take it up a notch
if they want that immunity pin.

Time.

Ooh, we've got time.

(PAT SIGHS)

I feel like they could
be in trouble today.

OK, I've got to work out
how to turn this on.

# Dee-de-dee. #

I'm feeling good.

It's good to have
the opportunity

to cook for an immunity pin.

I've got my pastry made

for my raspberry
and rhubarb tart.

So, it'll be
an almond shortcrust base,

frangipane and almond layer,

and then a raspberry
creme pat layer,

and then rhubarb set

in a Chambord
and raspberry gel layer.

I think it shows a bit
of technique

if I pull it off
the way I want to.

So, yeah, that's the plan.

Oh, timer.

The timing for my cook
is absolutely critical.

I've got to blind-bake
my pastry.

I need to add
the frangipane layer in,

bake it further,

pipe the creme patissiere
into the tart,

sous vide my rhubarb,

get them set into the tart,

put the gel on top of the tart,

and then
in between each of those layers,

the tart needs to cool and set.

So, you know, there's a little
bit to get done today

in 75 minutes.

ANDY: Hey, Pat.
Hello, Chefs. How are you?

How are we travelling?
Yeah, good.

How are you?
Yep.

Uh, word on the street
is that you're going

to push the boat out today.
Oh, I'm trying.

What are you going to do?
Raspberry and rhubarb tart.

Um, so it's an almond
shortcrust pastry...

Yep.

..then a frangipane
and almond layer.

Right.

And then
a raspberry creme pat layer.

Right.

And then a rhubarb
and raspberry gel layer.

So, it's, like, three layers
within a tart.

Right.
So, you've got rhubarb.

Yes.
You've got a creme pat.

Yeah.
A frangipane, a shortcrust.

Yeah.
It's a lot to do.

It's a lot to do.
It is a lot to do, yeah.

You're very brave.
I think unless I do

throw everything at it,

I'm not going to get in
with a shot,

so I've just got to, um...

I've got to go for it,
so that's the plan.

If you get all those
layers perfect...

Yeah.
..you're in with a shot.

Yes. That's the plan.
Good luck.

Thanks, mate.
Good luck, mate, yeah?

On a day like today,

with so many elements to do,

with setting time
in between each element,

I'm really just making the most
of every minute.

Creme pat's made, pastry's made.

The frangipane mix
is all but done.

But I've just got to get

the pastry in the oven
to blind bake.

I think I can get it done,
but I will have to motor.

VINNIE: Pat looks fine.

Pat's always like...
Yeah, Pat's like, "Yeah..."

Like, if you imagine the song
that's playing in his head,

it's... (HUMS A GENTLE TUNE)
(HUMS ALONG)

It's the last cook
of Sweet Week.

Make it a good one.

45 minutes to go!

(CHEERING AND APPLAUSE)
Let's go! 45!

Like riding a bike?
(LAUGHS) A little bit.

(LAUGHS)

The MasterChef kitchen's timing
definitely goes

ten times faster
than the normal timing.

After just making
the ice-cream base,

I could already feel
I'm out of breath.

But this ginger dessert
is going to plan.

I've placed my anglaise
in the blast chiller

because I know I'm going
to be using the liquid nitrogen,

so I won't be needing
an ice-cream machine today.

Uh, which blast chiller?

I like to work
with different textures.

So, you've got the ice-cream,
which is quite dense,

then you've got the crunchy
layer from the wafer,

and then I want something
kind of moussey to be able

to kind of cut through nicely,

and that would
be the yoghurt foam.

The yoghurt foam is very simple.

It's just cream, sugar,
some gelatine,

a little bit of lemon juice,

and then finish it off
with some yoghurt,

and then emulsify it
and charge it in a syphon gun.

Now I can get my honey wafer
threads in the oven.

I take out
my honey wafer mixture,

out of the blast chiller.

It's nice and flat,
and it's solidified just enough

for me to pull the comb,

and I place it into the oven.

PAT: How are you going, Jess?
Oh, you know, going.

Getting there?
Getting there.

No pressure, no pressure.

GRACE: Bella, it smells
like fennel.

Does it? Yay!
Yeah.

I want to produce a really
fennel-forward dish today,

so I'm packing in
so much fennel.

I've got, like, I don't know,
six bulbs of fennel

on my bench.

At the moment, I'm working
on my yuzu olive oil parfait.

So, this is a bit new for me.

It's definitely a bit of a risk
to use the yuzu and fennel,

but I think the yuzu might
actually be perfect

because a bit of citrus,
I think,

could help balance out
that anise flavour.

My sorbet and my parfait
are actually going really well,

but I need to keep moving
because both need a lot of time,

and time is ticking.

I am really just wanting
to, like, motor

because I want that pin.

Sorry, sorry.
Ooh, sorry. That's OK.

ALYONA: I'm really glad
I managed to get

my lemon olive oil sponge cake

in the oven straightaway.

I'm gonna get onto my curd now.

(STRAINS)

Oh, that looks gorgeous. Alyona.
Yeah, very nice.

Alyona.
Hi.

So, it's your birthday
and you're making a...

A birthday cake.
(LAUGHS)

Someone's gotta make you one.

So what's the idea? How are
you going to get that pin?

I'm just going to make
a lemon cake.

A little bit of lemon curd
and lemon meringue on top.

Beautiful, fresh, you know.
Mm-hm.

Yeah, that's what I'm kind of
going for.

It's a fairly simple idea.

How are you gonna make this
stand out

against something that Jess
will make?

Oh, my God,
there's a lot of pressure.

Yeah, I'll do my best.

Make it spectacular.
Good luck.

Yeah, yeah.

I'm feeling a lot of pressure
at the moment,

especially after the judges
told me that my dessert seems

to be a little bit simple.

Oh, maybe I should do
something else.

And maybe I should add
some elements.

I feel like I might need
some fresh berry element

or something, but I'm...

Ooh, I might do
the blackberries.

Oh, my blackberries. Yes.

I decided I'm gonna add some
blackberry coulis into my cake.

I think it's gonna add
this beautiful extra layer

of flavour.

And when they cut through
the cake,

they'll see this beautiful,
bright purple colour

also oozing out of it.

I think it's gonna give this
a little bit of

showstopper effect.

30 minutes to go.

How are you going, Hannah?
Yeah, good.

You good?
Yeah.

At this point,
I'm feeling pretty in control.

My mousse is finished
for my hazelnut and orange tart.

I need to put it into
the little silicone moulds

and flatten them out beautifully

so that they become
these perfect little domes.

Take your time to get
the right shape.

That's very important
at that moment. Yeah.

That's it, you see.

Precisions.

To win the immunity pin,

every element on this dish
has to be absolutely flawless.

Well, look at that, huh?
(LAUGHS)

Well done.

My tarts are in the oven

and my hazelnut cream is ready
to go in.

I think...

I say this every time,
and it's, like,

definitely not my strong suit,

but I think I might actually be
on track today

to have a ten-minute time
to plate up.

What's wrong?

A couple of the sides
have actually come down.

Andy's told me it needs to look
good enough

to be in a pastry shop.

This could completely lose me
the chance

of getting that immunity pin.

I've just looked in my oven,

and the size of my tart shells
for my hazelnut and orange tart

have collapsed in.

I need to fix this
straightaway.

I've managed to scrape the sides
back up,

but two of them don't look
as perfect as I need them to be.

She's shaking.
Her hands are shaking.

My hands would be shaking too.

Every single element
has to be perfect.

There's absolutely no room
for error anymore.

I only have one shot
at getting this immunity pin.

I'm feeling good, but definitely
feeling under the pump.

I've got so much on for
my raspberry and rhubarb tart.

I'm slowly starting to think,

have I bitten off more
than I can chew?

Oh, dear.

I've got my creme pat
in the fridge, setting.

Rhubarb's in the sous vide
machine doing its thing.

Pastry in the oven,
blind baking.

It's not as brown as I'd like,

but I just need to get
that frangipane filling in.

Uh, oh.

We've got a problem.

What's wrong, Patty?
It's...

It's not, uh, set.

It like came off with
the parchment.

(ANDY AND JEAN-CHRISTOPHE
GROAN)

I'm a bit worried
I underestimated how long

this tart would take
in the MasterChef kitchen,

but I don't have any time
to waste,

so I pipe the frangipane layer
in.

Give it a quick smooth out
and get it back in the oven

and do a prayer to hopefully
get that cooked in time.

Pat, how are you going? Good?

Mate, I am deep into the shit,
but we're getting there.

Yeah?
Pushing.

You got this.

OK, guys,
we're getting to the crunch.

15 minutes to go. Come on.

It's safe to say they're
giving it a red-hot crack,

our contestants.

Even with Jess Lemon going like
the clappers in front of them.

Pat especially, like,
he's trying a lot more elements

than he normally would.

He's doing a frangipane tart.

This thing has multiple layers.
He's really going for it.

I've never seen him move
this fast.

Yeah, it's amazing.
How?

I don't know.
It's beautiful.

Is he gonna get that all done?
Hey, I've got hope.

Hannah.
I mean, you can see clearly,

Hannah is stepping into
something very new.

She's got a lot to do,

but you can see clearly
she wants to beat Jess.

Yeah.

I think Bella's another
contender for that pin.

She chose fennel, obviously.

She's doing a fennel oil,
a fennel sorbet

and a fennel meringue shard on
an olive oil parfait.

Ooh.

So interesting flavours,
interesting textures.

She just needs to nail
all of them.

And then I reckon she could be
in with a shot.

Yeah, I agree. OK, Alyona.

She's doing a sponge
layered with lemon curd,

and then she's going to cover it
in meringue.

I think my biggest worry
for that is

it's a very sort of known combo.

So she's going to have to really
nail that sponge.

But, you know, you never know.

Sometimes simple things can
really resonate.

Jess's dessert. No surprises.
It sounds restaurant-ready.

A ginger ice-cream,
a yoghurt foam,

honey threads, verjuice gel and
a ginger gastrique, so, like...

I know.
OK.

She is clear.

Deep down, you always want
to see

an ex-contestant come back and
just smash it out of the park.

But on the flip side of that,

I'd love for one of
our contestants

to take home the pin today.
Oh, yeah.

I still love Jess, though.
(CHUCKLES)

JESS: I'm so sorry.
I'm gonna steal your lemons!

(GASPS)
(LAUGHS)

Thank you!

Yeah. Sabotage!

OK, I'm making Italian meringue
now to cover the cake.

I have the cream ready.

I have the curd also ready.

I'm feeling OK,
but still under the pressure.

And now I need to take that cake
out of the oven.

It's really important that
I have time to cool down

the cake, because if I'm going
to start piping all my elements

on the cake that's still warm,
they're not going to set well.

I'm checking up on my cake

and it's nowhere near cooked.

I am freaking out right now.

Is it wet in the bottom?
It's getting there.

Leave it. You're nearly there.
It's not over colouring.

I crank up the temperature of
my oven.

I'm just gonna have to wait
and see.

And I'm really hoping
it's gonna get baked.

Ten minutes to go.

(CHEERING)

Ten minutes, come on!

Taste everything.

Yum.

I think everything's OK
right now.

My domes are in there. I need
to check them in a minute.

My tarts are in here
baking away.

I'm feeling like I've found
my feet again.

It's time to get
the orange domes out

so that I can pop
this mirror glaze on.

LUKE: Oh, Han',
that looks awesome.

PETRO: Whoa!
Oh, Hannah.

Oh, wow.
Hello!

Jeez, that looks so good.

We haven't seen many
mirror glazes in this kitchen,

but it is something that I do
think you find in pastry shops.

And if I'm going for
a pastry shop dessert today,

this is what I've got to do
to elevate my dish.

I'm doing the Poh-sition.

Squat and wait.

LUKE: Fennel smells good, Bella.
GRACE: Yeah, it smells so good.

I'm really happy with the
flavour of the fennel sorbet.

Blending the fennel fronds
in there

has really brought through
a bright green colour.

And I'm super happy with
how it's tasting.

I can smell it.

Yeah?
Yeah.

That's great.
That's what I want.

I'm plating my sorbet
with my parfait.

I'm quite happy with
how this looks on the plate.

Like, the colours
are really pretty

and I can imagine when I pour
the oil on.

Whoa! Bella's looks amazing.

My fennel oil has a beautiful
bright green vibrant colour.

The meringue is going to sit
perfectly on top of the parfait.

I think this dish
is pretty inventive.

I've not used yuzu and fennel
before,

so it's definitely
a bit of a risk.

I just hope the judges think
it's delicious too.

It's time to put the squeeze on
Jess Lemon.

Five minutes to go!

So clean.
Sorry for the mess.

If you think this is mess...
(LAUGHS)

My ginger dessert is coming
together really nicely.

I've just finished up my gel,
along with the ginger gastrique.

I take out my honey wafer,
place it onto the table,

and peel off the silpat.

I can see that it's solidifying
really quickly.

I'm hoping that the heat gun
will help reheat it

so that I can remould it.

Oh.

No.

Don't fall away.

Oh, hell, yeah.
Go, Jess. That's so cool.

And I'm really, really happy.

It's actually bunched up
beautifully,

and it's got a really nice
texture, so I'm really happy.

Looking around me,

I can see everyone's
nearly finishing their dishes.

And I'm thinking in my head, no,
I don't want to be

the first chef to be going down
in this immunity challenge.

So I really need to push hard.

Coming, coming.

Let's go!

Now, the last thing to do is
my ginger ice-cream.

Oh, that's so cool.

Come on, Jess!
Go, Jess!

Wow.

I can't believe I got
all my elements done.

And I'm just trying to put it
all together

so I can plate in the end,
but I'm, like, out of breath.

It's looking like it's going
to be an absolute miracle

if I get this tart up.

I just have not a single minute
to spare.

So I get my creme pat
piped into the tart.

It looks beautiful.
I'm happy with the layout.

And I grab my rhubarb
to lay on top.

Where's your gel gonna go?
Oh, mate, she'll get in there.

Figure out that later. (LAUGHS)

Yeah, that's future me
to worry about.

I'm very quickly realising
the rhubarb is way too big.

I'm gonna have to go faster
than this, I think.

I just don't really have
too much time to worry about it.

I want as much of the raspberry
gel on there as I can

before it starts running over
the edges.

Are you gonna get this done,
Pat? It's touch and go.

Yeah. I'd be jumping not on me
at the moment.

Oh, I'd better get a plate.

The moment of truth has come.

It's time to get this thing out
of the tart tin.

Nice, Patty.

I can't believe I got all of
the elements there.

Whether they're perfect or not
is another question.

I wanted to push myself,

but I think I might have been
tempted into doing

a bit too much.

ALYONA: I'm finally starting to
decorate my lemon sponge cake.

Oh, my gosh. Thank God
it's cooked.

Whew!

Oh, that was intense.

I'm piping
some sour cream cream.

I'm putting some curd, a few
drops of this blackberry coulis,

some meringue around.

I know it's going to be
really lemony,

so I'm still hoping I would have
a chance at immunity today.

GRACE: Alyona, that looks like
a furry animal, I love it.

VINNIE: Yeah, it's so cute.

HANNAH: My hazelnut and orange
tart comes out of the oven.

The pastry is looking golden.

I'm really happy I managed
to show some new techniques

that I've been practising.

Oh, Hannah, that looks amazing.

My hands are, like, shaking

because I'm like,
"I've got to finesse this."

I've got to get this right.

I want to put some gold leaf
on there

to make it look really elevated

because I am going
for gold today.

Final touches in ten...

JUDGES: ..nine, eight, seven,

six, five,

four, three,

two, one.

That's it, everybody.

Man, the time just went
so quick.

How did it go?

I have to say today was probably
the hardest.

I think there was much more
pressure

having to kind of prove myself,
I guess.

But I had a fun cook.

What is that?
This is a honey wafer.

Looking around, I think everyone
has really interesting dishes

and I think everyone's done
really well.

They've presented really well.

I think it's going to be
a tough competition.

This is a huge tasting

because if one of
our contestants gets a top dish,

they get the immunity pin

and they pretty much
guarantee themselves

of being the first contestant
into the top ten.

Wow.
There is a big 'but'.

What stands between them
and the top ten

is a MasterChef superstar,
Jess Lemon.

Good luck.

Wow.

Here she is.

JEAN-CHRISTOPHE: Wow.

Going off the name
ginger threads.

I've got the honey wafer
threads.

And then I use the ginger
in the ice-cream

and then mixed it with also
the yoghurt foam.

Remember this?
I know.

I'm sitting
a bit too comfortably there!

Jess, how does it feel returning

and that you're the person
to beat now?

I still remember when I came on

and did my first
immunity challenge,

and when I got given
my chef whites

and I thought I was
the coolest person in the room.

And then now all the chefs think
wearing chef whites

are not so cool,

but I still wear my chef whites
thinking,

"Wow, I'm a pastry chef now."

That's really cool.
Yeah.

I'm hoping that
I've still got it.

Uh...

Yeah, I think you've still
got it.

Well, Jess, win or lose,

we think you are
absolutely incredible.

We love you in here,

and we think you are
an absolute superstar

and, honestly,
one of the best ambassadors

for MasterChef Australia
that there is out there.

I think
you're absolutely cracking.

Oh, yes.
We're so proud of you.

Thank you so much.
Thanks, Jess.

We'll taste now.
Thanks, Jess.

Thank you.

Well, what do we think, guys?

So sculptural.
Yeah.

(JEAN-CHRISTOPHE CHUCKLES)
(LAUGHS) I knew you'd love it!

The ginger ice-cream is
the star for me.

It has that beautiful heat,
like, at the back of the palate,

which is just stunning.

These little honey wafers
are insane.

They just disappear
in your mouth.

Yeah.
It is unbelievable.

They are something else.
That's a solid technique there.

Um...

Sh-yeah.

Sh-yeah. Ooh, sh-yeah!
Sh-yeah.

This is absolutely just perfect.

There's three elements
which really deliver

a different aspect of ginger

and all of them are
just very well balanced.

I am actually super pumped.

I love the way she's modest,
delivers something so palatable.

It's been a delight.

I love how she's played
with ginger in this dish

so that the aggressive bite of
the ginger has been removed

but the warmth still stays there
as this lovely echo.

I've been really excited
to watch her cook for weeks,

because the last time I saw her
was as a fellow competitor,

and I just have
so much admiration for her.

I love how restrained
the dish is.

She's really just honed in
on that ginger flavour.

Obviously, the ice-cream is
the hero for me.

I love that play of the warmth
of the ginger,

with the cool of the ice-cream.

And the honey wafers -

the texture of those,

the way they just evaporated
in your mouth was just...

I've never had anything
like that before.

They are spectacular.

And I loved
all those other more subtle

but really vital elements
like the yoghurt foam.

It's just really, really clever,
mature cooking on her part.

It's the most grown-up flavours

that I've ever seen Jess
put together.

Yeah, yeah.

It's just so fresh and rich
and everything at once.

Just such a beautiful dish.

Hello, birthday girl.
Hi!

I brought you
a little furry animal. Stay!

(LAUGHS)

It's very adorable.

I feel like it needs to have
some googly eyes.

Absolutely!
Right?

Alyona, what have you made?

So I made a lemon and thyme
olive oil cake

with lemon curd,

sour cream cream...

Ooh.

..and a little bit of
blackberry coulis inside.

OK, we're gonna taste
your cake now, Alyona.

And we're gonna see if you can
beat Jess Lemon with lemons.

Thanks.

I think this definitely is
a lemon-forward cake.

I really enjoyed the flavours.

I did enjoy the combination of
the sour cream,

the blackberry compote
and the lemon curd.

That curd is just electric
in its lemon intensity.

Like, there is no question
in your mind

when you have a single bite of
this cake

that her ingredient that she had
to showcase was lemon.

And also the berries,
the compote berries,

suit very well with the lemon.

All I'll say is...

..if this beats Jess Lemon,
I'd be very surprised.

Yeah. It's like a nice tea cake.
Yeah.

Walking the dish up
to the judges, I'm really proud,

but also a little bit nervous

because it's an unusual
flavour combination

and I don't know how
they're going to react.

I definitely haven't used yuzu
and fennel before.

I'm worried I might have taken a
little too much of a risk today.

Beautiful. Bella,
what have you made us?

Today, I've made you
a fennel and yuzu parfait.

Alright. And how was that,

cooking with Jess Lemon in
your periphery the entire time?

It still feels like a dream.

Like, this shouldn't
be something that happens

in real life.

Like,
I just can't believe that...

How much do you want that pin?

I want that pin so much.

Um, like, Sweet Week
has been a blast

and it's been a brilliant way
to sort of, like,

ease my way
back into the competition.

Yes!

But I'm aware that Sweet Week
is over tomorrow.

(ALL LAUGH)

Um...

Yeah, that's how I feel.

So give me that pin, guys.

Yeah, that would be
really, really helpful.

We're gonna taste your dish now.
Thank you.

JEAN-CHRISTOPHE:
Thank you so much.

Thanks, Bella.
Thank you.

Guys...

This looks stunning.
Wow!

ANDY: It looks beautiful. Yeah.

I love the choice of dishes
and all those shades of green.

So gorgeous.

She's definitely, like, gone,
"Righto."

Like, "I'm gonna give Jess Lemon
a run for her money."

Game on. Mm.

I can't believe how much
excites me about Bella.

Like, she picked fennel.

Out of all the ingredients

that she could have
picked today,

she was the first one
and she went,

"I'm going for fennel
'cause I want to stand out."

The next thing that
excites me

is what she paired
with fennel -

olive oil and yuzu.

Like, who does that?

Who does that? But then who does
that in such a seamless way?

I can't imagine this dish

without the olive oil
and the yuzu

in the parfait now.

It kind of like plays this,
like, really funky acidity

and really anchors the dish
as well.

I thought it was a genius move.

Flavour-wise, I am in love

with what's going on here
with this dish.

She made the right decision
picking the fennel

'cause it really is standout.

Do you know what?

I think if people
saw fennel dessert on a menu,

they might not order it

because they wouldn't know
what to expect.

And that would be
a devastating shame,

because I love this dessert.

I think Bella has done
such an amazing job

harnessing the fennel flavour.

The sorbet is the hero for me.

It's got
this lovely sweetness to it,

but also just that
tiny bit of tartness

and still those grassy notes
at the finish.

The oil is beautiful, so green,

just, like, the chlorophyll
in there is off the charts.

She's definitely gone,

"Here's my dessert.
It's full of fennel.

"Take it or leave it,
I challenge you, Jess Lemon."

Hey, guys.
(CHUCKLES) Look at his apron.

Ooh!

Pat and his giant tart.

(LAUGHS)

What have you made?

Raspberry and rhubarb tart.

So there's a shortcrust pastry,
frangipane base,

raspberry creme pat,

rhubarb, which I've sous vide'd,

and then I've just put
some more creme pat

and whipped cream on top.

Why did you go so big?

I was like...

I had a picture of what I wanted
to do in my mind,

and then decided to do it

without then thinking
of the mechanics of it...

How to do it.
Yeah, exactly right.

So I'm actually really happy
that I got something up.

Like, at one stage
I was like,

"It ain't gonna happen."

In saying all that, though,
like,

how much do you want a pin
on that apron?

I didn't think Sweet Week
would go like this for me.

So it's been a...
Yeah, an awesome week.

So, you know, finishing it off
with a pin

would be unbelievable.

Is this gonna get you that pin?
Um, look...

I think it could be
a little bit, uh,

style over substance
in a way that, um...

(ALL LAUGH)

Like, it looks pretty cool,

but I think there might be
some issues.

We'll have a crack now.
Thanks, mate.

Thanks, guys.
Thanks, Pat.

Well done, Pat.
JEAN-CHRISTOPHE: Thank you.

There are so many elements
on there.

I don't even know

if Jess would have attempted
this many elements.

He's really arranged it
in quite a spectacular way,

considering he had no time left.

ANDY: Yeah.

I am, uh, a little bit suspect
about the inside.

That frangipane

didn't get very long to bake
at all.

(LAUGHS) OK. Let's check it...

Let's check it out.
Alright.

Oh.

ANDY: There's a lot
of elements there.

It hasn't quite got there
for him.

He probably needed

another 20 minutes
to half an hour

to get everything
cooked properly.

JEAN-CHRISTOPHE: I've got to
give him

that he really went for it.

I think the problem he had is

I think he had too much to chew,

and I don't think he realised

how much he would have
to swallow.

I feel like
there's definitely a dish here.

Pastry's a little underdone,
a lot underdone.

The frangipane
is underdone as well,

but I think if he plays with it
a little bit more,

I think he's got
a really good dish in the mix.

HANNAH: I'm really happy
that I've pushed myself today.

Yeah, I could see this
in a pastry shop.

The shine the mirror glaze gives
is really beautiful

and I think today

I've definitely
heroed the hazelnuts.

Hi, Hannah.
Hi, Hannah.

Hannah.
Hello.

Wow, look at this.

Wow.
Hannah!

What did you make?

I made a hazelnut
and orange tart

from the bottom up.

It's a shortcrust pastry

with a baked hazelnut cream
in it,

a little layer
of chocolate ganache,

an orange mousse,
an orange glaze,

and a little bit of
roasted hazelnuts on the side.

Are you sure
on your way to MasterChef

you didn't buy this
from the local pastry...?

(ALL LAUGH)

Hide it under your bench.
I'm learning.

We're going to be tasting
your dish.

OK.
Thank you.

Thanks, Hannah.
Well done, Hannah. Thank you.

Wow.

Beautiful colours.

I'm so impressed with this.
Yeah.

I think she's been on the verge
of plating up

something like this
for a couple of weeks now,

and something
just hasn't gone right.

Yeah. Yeah.
And today it's looked like,

you know, all the chips
have fell in her favour.

Yeah.

If this tastes
the way it looks...

She might be in with a shot.
That's it. There we are.

Wow.

Oh, la, la, la, la!

(CHUCKLES)

Looking good!

Double!
Double!

Bing, bang, boom!

This is probably the best tart
that we've had so far

in terms of texture, balance,
colours,

and also the hero
is the hazelnut,

which you can get it everywhere.

The dome is so light,
it's voluminous.

It's the right shape.

The tart is cooked impeccably.

The colours are remarkable.

Do you think she knows
how good it is?

Do you think she knows?

It's the best tart we've had
all year.

I don't think she does.
Easily.

Technique aside,
'cause that thing looks perfect,

it tastes perfect as well.

She's so cleverly used
her ingredients.

You know, just a little bit
of chocolate

to really bring out

those roasty caramel notes
in the hazelnuts.

And then the orange,

it's just like
a little backup dancer.

You know, it's got that
beautiful fragrance and perfume.

I think Hannah's tart
wouldn't be out of place

in the window
at Jess's patisserie.

I'm thinking Hannah might be
like the tortoise in the race,

'cause she's very slow
and steady

and very, like, unassuming.

But I can see she's quietly
working away in the background

and practising,
and it really shows.

That is as close to perfection

as you can possibly get
for that dish.

I went into this tasting
wanting it to be close,

but I didn't think they'd get
anywhere near Jess Lemon

and her dessert.

We have a game on our hands,
right?

Yeah.

Jess, it's been a minute,

but it didn't take you long
to find your feet.

We'll never know how you came up
with a dessert of that calibre

in 60 minutes.

It celebrated ginger

in a refined, sophisticated
and complex way.

It was restaurant-ready.
Unbelievable.

(APPLAUSE)

Bella. Pat. Alyona. Hannah.

In order to win
the immunity pin,

your dish had to be
the dish of the day.

And there were two
that were right up there.

Hannah, your hazelnut tart,

that golden pastry,

perfectly set cream

and a delicate, silky mousse,

it was your best dish yet.

Thank you.

(APPLAUSE)

Bella.

That was a risky move
to hero fennel.

But the way that you layered

those anise flavours
in your dessert,

that was genius.

We loved it. Great job.

(APPLAUSE)

The question is -
who cooked the dish of the day?

Jess Lemon.

(APPLAUSE)

Well done! Well done!

Jess, well done.
Thank you.

You really are an example
of how dreams can come true.

This show has really shaped me,
matured me.

I believe all of you guys
can do it

if you really
put your heart to it.

Doesn't matter if you don't win.

I lost three times
and still opened up my shop.

So I think, you know,
it's been a blessing. So, yeah.

Put your hands together
for Jess, everyone.

(APPLAUSE)

JEAN-CHRISTOPHE:
Well done to everyone.

You gave it everything
and we are very proud of you.

Goodnight, everyone.
Love you all.

(APPLAUSE)

(INDISTINCT CHATTER)

I may not have won the pin,

but I do feel like
I had a win today.

Hearing that this was
my best dish that I've put up,

it's given me
so much of a confidence boost.

I've put this dish up once,
now I need to keep

putting dishes like this
up again.

ANDY: See you, everyone.

Bye-bye, everyone.
Bye!

See you next week.

ANNOUNCER: Next week
on MasterChef Australia...

POH: Please welcome Josh Niland.

Curtis Stone.

Tom Sarafian.

ANDY: Kristen Tibballs.

..it's Masters Week.

PETRO: This is unbelievable.

ANNABEL: He is, like,
such a big deal.

Ready to get to work?

Each day,
they'll be blown away...

ALL: Ooh!

..by a different master
of their craft.

That is crazy!

This is insane.

You couldn't even buy tickets
to a show like this.

Then we'll see
who's been paying attention.

When Josh Niland says it's hard,

you know it's bloody hard.

I don't know if it'll work.

I've got absolutely no idea.

What's the point of doing that?

Really scared, to be honest.

Oh, my God.

Everything could just
go up in flames.

Captions by Red Bee Media