Original subtitles

ANNOUNCER: Previously on MasterChef Australia,

Finals Week got off to a cracking start...

Keep pushing. (CRACK!) There you go.

..in Tasmania.

ALVIN: The pressure is on.

But we had to say goodbye to two MasterChef legends.

ALVIN: The Alvin walking out of this competition is a bit more confident

and unabashedly Alvin Quah.

JULIE: It was a big decision to come back,

but I'll never regret saying yes to that, to...to MasterChef.

It's...it's a huge part of my life.

Then Billie blasted through the final immunity challenge...

ANDY: It was a masterclass in technical cooking.

..and was fast-tracked to the semifinals.

DANIEL: Onya, Billie! KEYMA: Well done, Billie!

BILLIE: I can't believe it!

Tonight,

it's a pressure test from an Australian icon.

DANIEL: This is going to be so, so tough.

And one more incredible cook will be going home.

# 'Cause you're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right

# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

KEYMA: Top four already,

but it's going to be so tough to beat Daniel and Sarah.

They're definitely amazing.

I have to work hard, and I'm here to fight.

So, bring it.

(APPLAUSE)

DANIEL: I've got a lot of respect

for the two girls I'm going up against today

because they're both amazing women, they're both very talented cooks.

We've all earned our position here, I think.

And it comes down to who can just do better on the day.

SARAH: Today's an elimination.

Missing out on getting to the final would be so disappointing.

I feel like I've come so far

and I've filled up my tool bag

with all the tools I need to get through this.

Whatever is in store for us, it's going to be a battle.

I bet you're dying to find out what today's challenge is.

Well, it is...

..a pressure test.

(WHISTLES) (LAUGHS)

And today's pressure test is going to put you through the wringer.

(CHUCKLES)

Although one of you will be going home today,

the good news is, two of you will join Billie in the top three

and be cooking in the semifinal

of MasterChef 2022.

ANDY: Yep. JOCK: Yep.

(APPLAUSE)

Who would've thought?

The only thing that stands between you and that moment

are the two cloches behind us.

These dishes come from someone

who only sets pressure tests at the pointy end of the competition.

Oh...

And his dishes are some of the most illustrious and punishing

in MasterChef history.

He is one of the most awarded chefs in Australia,

at the helm of one of the world's best restaurants.

It has held three chef's hats

for an unprecedented 18 consecutive years.

Wow.

I think you know who I'm talking about.

Please welcome, from Quay and Bennelong in Sydney,

Peter Gilmore! ANDY: Yes! Yeah!

(APPLAUSE AND WHISTLING)

ANDY: Yeah, Pete!

DANIEL: Peter Gilmore walks through the door.

He's the man. He's a deadset legend, eh.

You know, doing Peter Gilmore dishes, they're really, really particular.

Everything has a place on that plate.

Everything is there for a reason.

This is going to be so, so tough.

How you going? Bring it in, mate.

It's good to see you, buddy. And you. Are you well?

Excellent. Very good.

KEYMA: Oh, my God! Peter Gilmore!

Oh, I'm so happy to see Peter Gilmore.

I can't believe it!

Such an amazing chef.

I admire him so much.

As a fan of the show for so many years,

I know his challenges are the best.

His energy is amazing. His smile.

Who cannot love Peter Gilmore?

Pete. How you been? Very good, mate. Very good.

How's things at Quay and Bennelong? Ah, very good.

It's good to be back.

And the restaurant business is going exceptionally well at the moment,

which is great.

Obviously, people can't look at you or think about you

without thinking about the Snow Egg.

Yeah.

Or White Coral, right?

Yeah. Just world-renowned dishes.

Would you like to, uh...?

Would you like to show them what they're cooking?

Yeah, absolutely.

Guys? Ready to find out?

ALL: Yes.

Alright, Pete. Do the honours, mate. OK. Alright.

Gosh.

Alright, guys.

So, today, you'll be cooking two of my dishes.

Both of these dishes are from Quay.

Firstly, you have...

(KEYMA GASPS) Ooh.

(LAUGHS) What?!

Raw Abrolhos Island scallops, katsuobushi cream,

Ossetra caviar and sea-cucumber crackling.

Wow.

Sounds incredible.

And... And...

..it's what I like to call...

..Moo.

What?!

As in moo-cow.

(LAUGHTER)

KEYMA: Cool. SARAH: Whoa, that looks so beautiful.

DANIEL: It took me a bit to register that.

SARAH: One sweet and one savoury. That is just so insane.

This is classic Peter Gilmore.

Seeing these two incredible dishes,

it starts to really hit home how complex this is going to be.

JOCK: Soak in what it looks like and how it's plated. Right?

The placement of each of the things,

this is particularly important. PETER: Yeah.

You have to construct this so it all comes together.

And then, as you're eating it,

you're getting a little bit of everything on your spoon.

First is the savoury dish.

Underneath is katsuobushi cream.

That's made with a really complex stock.

And you're going to be adding the katsuobushi

and you're going to be setting it

with gelatin and a little bit of cream.

Then you've got scallops, sea-cucumber crackling,

Ossetra caviar,

with a little bit of kombu, phlox flowers and green walnuts.

Let me guess. The walnuts are peeled.

Oh, yeah. You're peeling your walnuts.

Have you ever peeled a walnut?

Oh! You guys are gonna have so much fun today!

(LAUGHS)

KEYMA: The simplicity of Peter Gilmore's dishes

they just make it look easy,

but they're not.

I mean, Peter is a great chef,

and all...all of his dishes are super technical.

So, this is going to be super hard.

Daniel, you have a look of confusion, my man. What's happening?

It just wasn't what I expected. Really? Mm.

DANIEL: I'm trying to take a mental note of the airiness of it.

The scallops are like butter.

The cream is so smooth,

and then the walnuts just give a nice light crunch.

And the flavour, to me, is this savoury, like, gobstopper.

It's so delicate.

Like, I was expecting a different texture,

but it's just so, so light.

But it's got a really solid umami, like, and ocean umami taste.

Everything, like you said, it has a place in it.

It's just...it's... Ah! It's delicious. Very, very well...

Thanks. ..done.

It just feels like... so prestigious.

It feels like you're getting this huge dish when you eat it.

It's just got so much going on.

Yeah, the cream is just packed with flavour.

Try and, as you go through the recipes,

just keep that end goal in mind of what you're trying to create.

I think that's really important.

'Cause every element's got to be, you know, right on

for it to come together.

And the Moo.

Talk to me about that. Obviously, it looks like a dairy cow.

Yeah, it's a bit of fun, you know?

Underneath, you've got a salted oloroso caramel.

Then you've got a prune jam.

You've got some beautiful, silky vanilla ice-cream.

You've got some cream that's whipped on top.

So, you've got that soft unset cream,

and then you've got the set ice-cream.

And then, on the very top, are some little large cocoa tuiles

to match the shapes on the Friesian cattle.

Daniel?

First spoon, first bite.

What do you think?

It's really, really good.

(LAUGHS)

You could probably have, like, 10 bowls of this and you wouldn't feel lethargic.

KEYMA: I'm really honoured...

..honoured to be tasting this.

It's so beautiful and elegant

and seamless, in terms of all the layers

and how well they all pair together.

That's it. That's what we aim for.

So beautiful! And it's so good that you understand it,

and now you've just got to reproduce it.

(LAUGHTER)

This dessert is a celebration of dairy.

It's just genius. Amazing.

There's no doubt you guys are going to have to really multi-task

to get these two dishes done.

You guys will have two and a half hours...

What?! I knew it. ..to re-create these two dishes.

Two and a half hours?

But we're gonna be generous.

You've got an extra three minutes

to plate up the Moo in the restaurant.

Getting into the semifinal, it ain't gonna be easy.

The dishes that least represent Peter's will send their maker home.

With the semifinal within reach,

this is literally the most important cook of your competition so far.

OK, you three, game faces on.

Keep calm. Read the recipes.

Time starts now.

Let's go, guys, come on!

Let's go, Dan.

DANIEL: The last two pressure tests I've done,

I've got, uh, dish of the day for both of them, which has been great.

And I hope to do that again today. But it's just, um...

This is obviously gonna be a bit more difficult.

Sarah and Keyma are both amazing cooks.

So, that's why I have to perform, to try and not go home.

Um, you know, I've got to fight for my position as well.

Good work, Dan. Keep going.

The first thing we've got to get started on for my sweet dish

is my vanilla ice-cream.

Even though I'm just doing vanilla ice-cream,

I've got to get the measurements bang-on, like, to the gram.

Oh, bang-on! That's alright.

It's how Peter Gilmore designed it.

He knows a lot more about food than I do.

Well done, Dan.

63 grams of eggs.

Sounds ridiculous, but I will be measuring 63 grams of eggs.

I'm going to trust the recipe and follow it precisely.

BILLIE: Nice work, Keyma.

KEYMA: Peter Gilmore is the legend and I love him so much.

I really want to impress him.

I want to show that, you know, this journey is not for nothing.

Oh, today's my first pressure test in the season.

I can't believe I'm going to cook two dishes of Peter Gilmore.

This is going to be really tough.

Come on, Keyma.

It feels a bit daunting.

I'm just trying to focus and...

..and take some of the skills I have of organisation

and, probably, I don't know, past engineering.

So, I'm just trying to take it

as a normal kind of, I guess, procedure.

So, engineering is all about precision.

You need to follow the process and be precise about it,

so you get good results.

Every element has to be perfect. That's my mindset at the moment.

I need to nail this challenge.

So, at the moment, I'm working on cooling my ice-cream anglaise

to put it in the ice-cream machine.

This is not the way my anglaises normally look.

They normally look a bit thicker,

but this is what the recipe says.

I just don't want to doubt the recipe.

It's Peter Gilmore's recipe and I want to follow it to the T.

JOCK: Keyma. Hello, guys. How are you?

How you going? Yeah, good. First pressure test for you.

Yes, it is. How you feeling?

First? Yeah.

This is her first one. Yeah. But I love you and all you do.

So, having a crack at one of your recipes

is really special to me.

Aw. That's very cool. But, yeah, I have to stay focused so, you know, not so much...

You do. (LAUGHS)

You should...you don't have any trouble keeping focus.

Keyma was an engineer back in Venezuela. Oh, really?

Yes. Wow. OK.

So, very much used to following a process, right?

Yeah.

It's staying organised all the time

and just keeping each step as true as possible to the recipe

and double-checking. Staying focused.

Anything you're worried about?

Um, yeah, that I'll run out of time. OK.

Yeah, that's a good one. That's one thing.

Keeping that energy all the way through, especially at the beginning, is so important.

Yeah, I'm not thinking about getting eliminated.

I'm not thinking about tomorrow. I'm just thinking about today.

Thank you. Good luck. Thank you.

Nice to meet you.

(LAUGHS) Fast as you can, Keyma. Yeah.

So, once my ice-cream is in the churner,

I move on to the oloroso caramel.

Keep pushing, Keyma.

All you need is two perfect dishes

and you're into the semifinals.

Two hours to go.

BILLIE: Go, guys. Come on, Keyma.

Go, Sarah. Go, Dan.

I think, from the outside, a lot of people see me

and feel that things have been easy

and I haven't had "No" said to me ever.

And it's completely the opposite.

I was raised by a tough single mum

and we didn't have a lot of money, growing up,

and it's just instilled this drive inside of me

to keep pushing, to keep growing

and be the best I can.

I am bringing everything today.

I'm going to fight for that spot in the semifinal.

Nice work, Sarah. Going well.

Trying to multi-task as much as possible,

but stay as focused as possible.

My ice-cream needs to be really cooled down slowly

so that it doesn't become icy in the ice-cream machine.

So, I am multi-tasking.

I've got one hand and I'm stirring this ice-cream,

and getting my caramel on the go as well.

The oloroso caramel is on the bottom of the Moo dessert

and I'm so obsessed with caramel.

And Peter Gilmore's is the best caramel I've ever eaten in my life.

It's just, like, almost kind of fudge-like.

Uh, so, one hour and 50 to go.

I have done my caramel and my ice-cream,

so I'm moving on to my katsuobushi cream,

To switch between sweet and savoury

is so difficult.

You're working at a really good pace, so keep going with it.

OK.

I need to stay focused, not get overwhelmed,

multi-task, and just power through.

Nice, Dan. Keep going.

OK, uh, cream.

Oh, you bastard! Aaah!

Just knocking things over. What's going on?

Like a bloody bull in a china shop.

I'm just finishing off the ice-cream.

Just took it up to temperature for the anglaise.

I'm not the best multi-tasker, uh, in the world

or in this kitchen.

BILLIE: Gonna get your sugar and water on while that's cooling, Dan?

Yeah. Yeah.

I really need a sense of clarity

to try and be on top of the three or four different things

on the go at the one time.

Have a breath, maybe. A couple.

OK. Um...

I notice Sarah is ahead of me with one element.

I haven't even started that yet. I'm on the one behind.

Hey, Dan. Hey.

How's it going, buddy?

You should be, um...

..probably should have your katsuobushi cream on by now.

So... Um...

Just keep...keep...keep focus, mate.

ANDY: You gotta pick up the pace. You're probably two steps behind.

You need to pick it up.

You should be, um...probably should

have your katsuobushi cream on by now, so...

Um... ANDY: You got to pick up the pace.

You're probably two steps behind.

You need to pick it up.

You know, doing two dishes in a pressure test is scary as it is,

but they're Peter Gilmore dishes,

and it's freaking me out a little bit,

but I really need to hurry things up and start moving a bit quicker.

Oh, jeez, Louise! BILLIE: Go, Dan.

Quick as you can. DANIEL: I'm not giving up.

I just will fight to the bitter end

because I want that grand final spot.

I love my rugby and my rugby crew. Love my firey mates.

But I've had a lot of confidence issues in the past.

A lot of worrying what people would think about me,

that I didn't feel comfortable talking about food.

I was really worried it would look lame -

that this bloke had this passion

for the meticulous details of food.

I've never...I'd never had foodie mates until coming here,

and the day I stepped into the MasterChef kitchen,

meeting these other people that are so passionate about food,

it just changed my life.

We've only got one shot at life.

And I think...

..you have to...you have to pursue your dream, whatever it is.

I took a massive step overcoming my fears and anxieties.

And I'm so, so bloody glad I have.

If you ever feel like a square peg in a round hole,

there is a square hole out there somewhere for you.

I really, really, really want to make that semifinal.

I want to have the opportunity

to just...just get a shot at that finale.

That just...just to be there means so, so much to me.

That...that's...that's that goal that I'm chasing now.

How much time, Billie?

Uh, you've got an hour and 40.

Oh, my God.

The katsuobushi cream is the heart of this savoury dish,

and this beautiful quenelle

sits on the base.

It's such a delicate, savoury flavour,

and I really want to make sure this cream is perfect.

So, I'm shaving the katsuobushi down to the absolute gram.

BILLIE: Nice work, Sarah.

And now I add my gelatin into the cream

and the strained consomme.

This katsuobushi mixture needs to be semi-set.

So, while that's cooling down, I am multi-tasking again.

I'm measuring out all of my ingredients

for my prune jam for the dessert.

Hello. Hi. How you doing? Sarah.

Such a pleasure to have you in here.

Aw. How you feeling?

I'm feeling good. You know what?

I just want to try and power through.

And, you know, if I go out today, I'll go out fighting.

So... (LAUGHS) That's good.

That's a good attitude. Well, pressure tests.

You went out in a pressure test, didn't you?

I did. In your season.

You know, my skills have definitely grown since last time,

so I'm hoping that that will just be a bit of an asset today

and get me through.

Yeah.

I think it's all about that delicate touch.

I mean, they both look so beautiful,

and it's just going to come down to precision.

I think you've got to motor at the beginning... Yeah, you do.

..so as you've got time to... Yeah.

Absolutely. ..really not be rushed in the plating.

Right? That's very true.

So, just push through as hard as you can.

Yeah. Thank you. Come on. Push on, Sarah. Good luck.

The seasoning is what I really remember

about this katsuobushi cream.

So, I'm tasting and adjusting that final bit

to make sure that it's absolutely perfect.

BILLIE: Nice work, Sarah.

Thank you.

Now I'm going to pour these into the moulds.

I'm hoping that this sets perfectly,

and I can get out these beautiful little domes to make my dish.

Now I need to move on to my prunes.

Fridge.

KEYMA: I've been trying to stick to the recipe

and follow it with precision,

and that's, so far, working for me.

I've done the katsuobushi cream

and I've started the vanilla ice-cream and the oloroso caramel.

(BEEPING)

I'm currently working on the prune jam.

So, the prune jam goes in the Moo dessert,

between the caramel and the ice-cream.

It cuts through the richness of the dessert.

It's that, like, acidic element

to refresh, a little bit, that dessert.

Once the prunes are ready from the pressure cooker,

I strain it and add some Madeira,

and reduce it onto the syrupy consistency.

I need to be precise, but I need to go as fast as I can.

I still have to do so many elements.

The oloroso caramel is not finished.

I have to press my ice-cream into a mould.

I have to make the biscuits and put them in the oven.

And I haven't even started on the rest of the elements of my savoury.

I mean, there's... there's so much to do.

Heads up, guys - your katsuobushi cream

should be in the moulds, cooling in the fridge by now.

You've only got 90 minutes to go.

ANDY: Come on, everyone. BILLIE: Come on, guys.

You're doing good, you guys.

"Add gelatin, stir to dissolve and strain consomme. Season with salt."

I'm working on the cream on the savoury dish,

added my umami consomme,

and I'm seasoning it with salt.

I've just got to try and nail the balance

'cause this is the hardest thing about pressure tests

is, like, trying to remember what you tasted

and trying to nail it.

It needs to be perfectly done, otherwise the texture's gonna be off.

Come on, Dan. Get a move on.

PETER: Don't...don't rush it, though, guys.

If you're not ready to put it in the moulds, don't put it in the moulds.

(LAUGHS)

BILLIE: Nice work, Sarah.

Going well.

SARAH: I am working on my prune jam.

The liquid has finally reduced down to about 50ml

and it's beautiful and syrupy.

I stir that through with my prune puree,

add it to a piping bag

and pop it into the fridge.

Now I need to move on to my ice-cream.

This recipe never ends.

OK. You're on to the ice-cream? Yes.

Ooh, nice and cold. Yeah.

I think it's really important to just not lose the pace now.

Yes. Just keep focused.

Because the tail end of it... A lot to do.

So, yeah. Yeah.

So, the vanilla ice-cream layer is underneath the cream.

I'm really happy about my ice-cream.

I really took the time and care

to get this part right in the beginning,

so I need to get it in that mould.

Oh, my God. Like, a lot to do.

BILLIE: A lot to do. You got this.

Once that's freezing, I move on to my biscuit.

I can hear that I'm slightly ahead of the others

and I feel like that is a good space to be.

I've just got to keep powering, keep focused.

I'm still working on the katsuobushi cream.

To me, this is the body of that savoury dish.

It's the thing that does the job of coating your mouth

and letting everything else sing.

So, it's incredibly important that this is the one that you nail.

It's a tricky challenge

because the recipe is written nice and chronologically,

but I'm jumping from sweet, savoury, sweet, savoury.

At the start, I had my bench set up for one side sweet, one side savoury.

But at this point, it's gone out the window.

I'm just finding free bench space to get stuff done.

BILLIE: Keep going. Up a gear, up a gear, go.

Sarah and Keyma are ahead of me.

But I'm trying to stay super calm here and work really fast.

I'm so close now, and I've worked so hard to get here

and I want to just keep pushing

and I want to earn my position in this competition.

Mmm! That's lovely.

BILLIE: Quickly, quickly. Get it in.

That's the katsuobushi cream that's gotta go in the mould now.

It's a good consistency, eh? I'm happy with that. Yeah.

Um... Yep. Get 'em in as quick as you can.

It's got to set for an hour and 30 minutes.

BILLIE: The cream for the savoury dish needs to be in those moulds

with an hour and a half to go.

But Dan's got them in with an hour and 20 to go.

So, there's 10 minutes there.

I don't know if that's going to make the difference, but hopefully not.

Hopefully, they set. But, yeah, he was a bit late getting those in.

"Medium bowl. Add reduced prune juice.

"Mix well. Transfer piping bag. Tie end." OK.

It's an interesting state of affairs down there, isn't it?

Like, Dan, he's like...

..his katsuobushi cream only just went in.

So, I think that the pressure of having so many steps to go through,

is starting to get to him. MEL: Yeah, absolutely.

I think it's bending his melon,

going from savoury to sweet and back again.

It's really challenging.

Now is the time to really put in the grunt work,

otherwise, they will not finish. Massively.

And they've got a process

like cracking and peeling the walnuts.

And that can be tedious if you don't know what you're doing.

I've peeled a few walnuts in my time

and it's not something I wish to revisit, thank you.

Pete? Yeah, you finished with that, mate?

I'm done.

KEYMA: The prune jam's in the fridge.

So, it's time to mould my ice-cream.

"Turn over..."

My ice-cream has been churning for 45 minutes.

It's still looking a little bit soft.

But I taste it and the flavour is right.

And, so, I just mould my ice-cream into a ring mould.

BILLIE: Watching Keyma put her ice-cream into the mould,

and it's...it's quite fluid.

It's...it doesn't seem to be as set as Sarah's ice-cream was.

I'm a bit worried for her because if it's not churned properly,

there is a risk there that it could be icy.

(SIGHS)

(SIGHS HEAVILY)

BILLIE: You've got, like, an hour and five left.

Sorry? Hour and five left.

Oh, sick!

Keep going.

I'm working on the prune jam at the moment.

I feel like I'm getting a second wind about me. Catching up.

What I remember about the prune jam with Peter Gilmore's dish

was quite a thick jammy number.

It was dark. It was caramelly.

It was very reduced,

to the point where it was nice and sticky

and then that was all folded through the jam.

So, that's what I'm gonna try and be mindful of.

I'm happy with the jam, so I put that into the fridge.

Uh, the ice-cream's just finished churning.

So, I need to make the little puck that sits in the centre of Moo.

I'm definitely making up time here.

My head's generally in a good place.

I feel like I'm not doing too badly with things at the moment.

It's gonna be really tight, but, like, I can do this.

BILLIE: Nice, Dan.

60 minutes to go!

ANDY: Let's go! Come on! Lift it!

I've only got an hour to go. Time is flying.

My katsuobushi cream is in the fridge.

My ice-cream is setting in the blast chiller.

My prune jam is done.

I'm working on my biscuits for my Moo.

The biscuits on top of the Moo is such an important step.

It's the only crunchy element in the dessert

and, obviously, a visual element

because it looks like a cow.

It's these little spots on the cow's back.

So, it's really important.

The batter is ready to go in the fridge.

And I look at it...

Ooh!

It looks kind of strange.

It doesn't look quite right,

but I'm sure I followed the recipe,

so I think it's done.

I get back to my bench and I see a bowl of flour.

I forgot the flour.

That's why it looks weird. Idiot!

That wasn't good. Was it?

I need to grab it out of the fridge,

add in the flour and whisk it together,

pass it through the chinois again,

pop it into the tray. spread it out, into the fridge - I can breathe.

It's OK.

Cool, calm and collected Sarah has gone for a little break

and stressful Sarah has arrived,

and I really need to still think clearly under the pressure.

I'm hoping I've managed to salvage that biscuit base,

but I am pretty rattled right now.

Quick as you can. Keep going, Keyma. Push.

KEYMA: I'm speeding up, for sure.

Trying to work as fast as I can.

I'm not sure how I'm going in regards of time.

I'm not even looking at the clock.

I don't know how the others are going.

I'm just working as fast as I can.

I have to work hard to finish this dish.

I'm working in the dessert at the moment.

So, the biscuits on top of that dessert,

they were like a tuile, they were really thin.

Well done, Keyma. Keep going.

"Place a small biscuit stencil on top of a silpat. Silpat.

So, we have stencils to work with today,

so we have to press the mixture in the stencils

to make it look like the spots.

They're not so good as, like, Peter's.

But I need to speed up.

I need to just, you know, move quick to get this done.

I'm just putting my biscuits in the oven.

Pretty much all of the elements from the dessert are pretty much done,

except for the whipped cream.

Um, I just need to move towards my savoury dish.

MEL: Ms Sarah Todd. Hello.

How are you going? Yeah, I'm going OK.

Going OK? OK is good, but great is better.

Yeah, exactly. Where...where is your head at right now.

So, I'm just trying to get these done.

I want them to be perfect

because that shape was definitely everything

in terms of the visual of the dish.

And how are you feeling in terms of what you have left to achieve.

I feel like I have a lot still to go,

but, you know, I'm just going to keep pushing.

These ones look really good. Yeah.

They look good? Yeah, they look good.

OK. Keep pushing.

How many do you need? Two and three.

That's right. Yeah.

So, I'm just gonna go for it.

Sorry, sorry, sorry. OK. You're right.

No, don't apologise. Just keep going.

She'll get there. She'll get there. She will.

Oh, my God, I'm gonna run out of time, aren't I?

Quick as you can, and then you gotta do your walnuts.

I think definitely, you know, if something's not perfect,

then that can easily be the thing that's sending you home.

So, it's important to just try and get it as perfect as possible.

In this competition, there's never been more on the line!

A spot for two of you in the semi

and, unfortunately, one of you is going home.

45 minutes to go.

(APPLAUSE) BILLIE: Come on, guys.

Go, Sarah! Do, Dan! Go, Keyma!

ANDY: Let's go. Gotta lift the pace, guys.

"Place a small biscuit stencil on top of a silpat mat.

"Spread approximately one tablespoon quantity."

I'm now just working on the biscuits for the sweet dish.

They were, like, oddly reminiscent, to me,

of, like, a bit of a kid sort of biscuit.

I really liked them. You know, something you used to get as a kid.

I don't know. I really enjoyed them.

So, the Moo biscuits were the little, cool, cow-printed-shaped biscuits on top.

What I remember of them is that they were about a millimetre thick

and they were just thick enough

so that there's quite a bit of sugar in it.

When you cracked it, it was enough so that sugar broke,

and it wasn't too much so that it got stuck in your teeth

and it wasn't too thin

so that it dissolved on top of the whipped cream.

I am being thoughtful and meticulous in how I'm doing it,

but I want them to be perfect

and I have to do them right.

Nice work, Dan.

(BREATHES HEAVILY)

How many components are there on the...on the entree?

Um, well, really, one, two, three, four, five, six...

Oh, there's at least seven different...different components,

but there's a lot of steps within those seven as well.

I think, once they hit the walnuts... Yeah.

..that it's just gonna blow their mind.

Because you crack...

First of all, you've got to try and crack open a walnut without destroying the nut.

Yeah. Then, when you start peeling it,

they're going to realise, within 10 seconds,

how difficult it is to peel a walnut,

and it's going to slow them down.

Well, luckily, they've only got to do one or two. That's all I can say.

Exactly.

BILLIE: Nice work, Keyma. Keep pushing.

I've never peeled walnuts before,

and it's a really, really hard task to do.

I don't know who peels walnuts. I mean, this is insane.

How the hell am I gonna do this?

This is such a time-consuming job.

JOCK: Good fun, innit?

Huh? Good fun, isn't it?

Yeah. Ha-ha!

Peeling nuts!

(LAUGHS)

Did you ever think you were gonna be peeling nuts? No.

They're really delicate, aren't they?

Is there any...any way I can do this?

No. Keep doing what you're doing.

You're in a good place.

Just stay calm and keep doing what you're doing, really.

They are really hard to peel! Oh, my God!

(OTHERS LAUGH)

We didn't want to make it too easy.

Why?! Ha! "Why?"

Well, you take the skin off because they're quite bitter

if you don't take the skin off. Yeah.

So, it's all about flavour, at the end of the day. Sure.

You've only got to do two. I mean, at Quay, we do...

Two whole nuts or two...?

Yeah. Like, we do about 200 a day. Yeah.

So, imagine...imagine being one of my apprentices.

It's taking so long,

trying to peel with a paring knife.

Like, really delicately, without, uh, breaking the nuts.

(NUT CRACKS) There you go.

MEL: Hey! look at that.

I think you'll find that one a lot easier to get it out.

Oh, look at that! Bewdy! Yeah.

Brilliant. Just...just be careful and lever it out

and stay focused, but...

Yeah, this is the bit you were saying.

..but you've got to keep your pace up, OK? MEL: Yeah.

I am, uh, opening walnuts right now.

It's not easy to keep them whole, that's for sure.

The green walnuts are for the savoury dish.

And these really were something

that caught my attention

when I looked at the dish.

They are perfectly sliced.

So, really trying to make sure I can keep them as whole as possible.

So, all you want to do, you want to use the point of the knife.

Yeah. Hold it like that.

And then you're basically just, like, scraping off.

See how the skin's coming off?

Yeah. That's what you're looking to do.

But you've got to think, you've got probably another 10 things to do.

So, you've got to do that as quick as you possibly can

and then move on.

(SIGHS) BILLIE: Let's go, Keyma.

(GROANS)

ANDY: Right now, you three have got to make some decisions

because perfect's important, but so is finishing.

You need to pick it up. You've only got 30 minutes to go.

Come on! Go! Move faster! (APPLAUSE)

BILLIE: Go, Dan! Go, Sarah.

SARAH: So, I'm peeling these walnuts

and it definitely takes a while to do this.

But do you know what?

I actually kind of find it a little bit therapeutic.

Time to check on the biscuits in the oven.

I open the oven and...

..there's smoke.

They alright, Sare?

My biscuits are burnt and they're ruined.

Ouch. It's hot.

ANDY: They're burnt.

There is no chance I'm getting into the semifinal

with burnt biscuits.

The stress levels are increasing rapidly.

SARAH: I open the oven and there's smoke...

..and my biscuits have burnt.

And they're ruined.

ANDY: They're burnt.

There is no chance I'm getting into the semifinal

with burnt biscuits.

I need to make these again.

You know, that little mistake has kind of thrown me a bit.

Come on, get them in.

Yeah, they're burnt.

BILLIE: Did you take the plastic off, Sarah?

Come on. You got this. Huh?

Did you take the plastic off then? Did I?

Oh, my God.

I did not. What the hell?

Going downhill, aren't I? No, you got this.

Come on. Nice work.

Get 'em in. Next job.

The pressure's definitely starting to get to me now.

There's still a lot left to be done.

But I really just need to pull it together again and get through this.

I know you guys are bogged down,

but remember, you got that sea cucumber crackle.

It needs hot oil to get fried in.

That's got to be heated up.

So I still have to work in my virgin soy vinegar dressing

and I have to make the sea cucumber cracker

and a few garnishes to...yeah, the dessert as well.

I have to make sure that I have all the elements in there.

Uh... Yeah.

(LAUGHS)

Whipped cream for the dessert as well.

It's been 15 minutes and I've only peeled one walnut.

The recipe says two.

I don't have any time to waste here. I have to move on.

Hopefully, that's enough to finish the dish.

(BEEPING) That your timer?

Oh, which... What's your timer for?

Is that your timer? Yes!

(BEEPING CONTINUES)

(STOPS TIMER)

I wonder if they just have nightmares of timers.

Yeah, I know. "Ah! Ah!"

You would...you'd wake up. "Ah!"

The walnuts slowed me down so much.

And then I only have like 20 minutes

to go and finish the rest of the elements.

So I quickly made the soy dressing and just measuring everything

and just making it into a vinaigrette.

And then I start to quickly fry some sea cucumber crackling

and put it in the dehydrator to crisp it up.

Pretty cool how it comes up, eh? Sorry?

It's pretty cool how it expands. It's so cool!

BILLIE: Well done, Keyma. Keep going.

I still need to whisk my caramel

and do some whipped cream for the dessert,

then plate up the savoury dish.

I'm not sure if I can get it all done.

Now's the time to really dig deep.

15 minutes to go! JOCK: Let's go, guys.

ANDY: The final push! Come on!

Bring it home.

BILLIE: Go, Keyma! Go, Sarah! Go, Dan!

DAN: We're getting to that point in the pressure test

where things are going to tie right up at the end here

and there's a lot of things that need to be done,

little jobs that need to just be finished.

Biscuits for the sweet dish have come out of the oven

and I'm really happy with them.

Yeah. BILLIE: Good, Dan?

Yeah. Rightio.

(SIGHS) OK. Moving on.

Love the colour, love the thickness of them.

Sweet. That's done.

OK. Um...next thing. You. I need, uh...

(SNAPS FINGERS)

..baking paper.

The vinegared laver needs to be, now that it's dried and cracked up,

put into a container.

The flowers need to be tidied up.

The...the seaweed cracker needs to be fried.

So there's all these little things that are quite simple,

but they just...they're gonna take a little bit of time.

So it just comes down to really getting everything done.

ANDY: Come on, mate. Last little push here. Last little push.

They alright?

Yeah. Yeah?

They look good. Rightio.

SARAH: You know what the hardest thing with the pressure test is?

You don't know how much is left to come.

You know how much time you have, but I don't know

if I'm going to be able to get everything done in time.

So it's starting to really make me feel flustered.

I need to finish off my oloroso caramel,

so I grab butter and salt

and I start whisking this through my caramel.

Now I move on to my cream for my dessert.

Peter's cream was really lightly whipped.

It was only just set.

So when you, you know, kind of bit through the dessert,

you got all these different layers.

I decide to use a stand mixer,

even though the recipe says a hand whisk,

because I really need to make up some time here.

Can I get another bowl, please?

Just be really careful with this, because you're meant do it by hand.

'Cause it's double cream... Alright.

..which has got a high fat cont...

Keep doing it now that you started, but just watch it.

OK. Thanks. 'Cause it'll split.

Alright. Only needs to be soft peaks.

OK. Thanks.

I am pretty rushed with this element.

I think it's right, but I don't have the time to sit here

and, you know, overwork this.

I feel like I started so strong in this cook...

Just quick as you can, Sare.

..but I've started to get a little bit overwhelmed

and there's a lot going on on my bench.

There's a lot of elements that I'm motoring through.

I know that I just need to really focus to get this finished.

You got another balloon whisk? I'll get you another...

No. Oh, yeah, I do.

You got one? Yeah.

Guys, now you really need to focus.

You've only got 10 minutes to go.

Let's go! Come on! Go!

JOCK: 10 minutes. Come on!

Right. What else?

Whoa! Look at that!

100g double cream.

200g pure cream.

Pure cream!

KEYMA: It's time to finish up my dessert elements

and make some whipped cream that goes on top of the Moo dessert.

Soft peaks.

There's so much to do and I have hardly any time.

But every element has to be just like Peter's.

5g.

Soft peaks, soft peaks with the cream. Soft peaks with the cream.

It has to be fluffy, like a cloud.

It doesn't seem to me like a soft peak.

But when I start whisking the cream, it splits almost immediately.

BILLIE: Is it overwhipped?

Just whipped it four times and it did that.

You'll have to do it again.

So, obviously, I need to remake it.

I don't know what happened.

Barely whisked it.

But I...I have no idea what I did.

I don't...I don't have any more.

And I have hardly any cream left.

Shi...

I don't know what I'm going to do.

This is really frustrating.

BILLIE: Come on, Keyma.

You've got this, Keyma. Keep going.

KEYMA: I don't know what happened.

Barely whisked it.

Is it split?

Just whipped it four times, and it did that.

You'll have to do it again.

Keep going, Keyma.

I don't know what happened.

I need to figure out what happened to the whipped cream

and make up a solution for this.

Come on, Keyma.

I realised that I swapped the measurements.

Instead of doing half the double cream,

I did double the double cream and half the pure cream, so...

Oh! Hey, you good? You good?

So, you know what you did? Yeah.

You're good. You got this. You got this. Keep calm.

Measure out your double cream, and then we'll do the maths.

I have to start again, but I have hardly any double cream.

It's not enough.

How much have you got?

60.

60. So, 120 cream.

Yeah.

Thank you, Andy.

But I just need a little bit to cover the dessert,

so it's...it's going to be fine.

I just have to work quickly, because I'm running out of time

and I haven't finished the savoury dish.

Come on, Keyma.

You've got this, Keyma. Keep going.

So I...I'm just thinking, "Keep calm and read the recipe."

Let's get it done, Keyma. Good work.

I need to finish this dish.

Listen up, guys. You've only got five minutes to go! Come on!

(OTHERS APPLAUD AND SHOUT ENCOURAGEMENT)

Have you got all the jobs done, guys? Double double check.

Oh...

SARAH: I'm in a massive rush.

My whipped cream was a bit loose, but it's now in the fridge,

so all of my sweet elements

are ready for me to plate in front of Peter Gilmore and the judges

in the tasting room.

Now I need to replicate Peter Gilmore's savoury dish

as perfectly as possible.

Everything was placed exactly where it needed to be.

It's all in the precision.

So, first of all, I need to separate my katsuobushi cream from the mould

really quickly in some warm water.

And it's time to try and demould.

And I don't want to break it, but it's such an interesting texture

because it's still soft.

Just get one good one, Sarah.

So, as delicately as possible...

..I manage to get one done, and I am relieved.

Now I need to cut my scallops into batons.

How do you know which way is horizontal?

Horizontal? Through the middle, Sare.

Horizontal, like...horizontal. Yeah?

Horizontal. Check.

(LAUGHS)

I'm being very precise.

Scallops are looking good.

I'm happy with the shape of these.

And a little bit of my sea cucumber cracklings.

Oh, my brain is fried now.

There's so many different elements that I still need to plate.

Walnuts, flowers, and the Ossetra caviar.

Nice, Sarah. They look great.

DANIEL: So, finally, the dessert elements are done.

Looking great, Dan. Keep going.

15 seconds. Upside down.

Tray. Silpat.

Spatula. On to you.

I've got to plate up the savoury.

I want these elements to be perfect.

Peter Gilmore's dishes are very refined,

and I want to try and prove that I can do that.

That's in.

The katsuobushi cream is the most important part of the entree

so, thankfully, it's set nicely,

and now I just have to find the best one that I've got.

You only need one, Dan.

Probably move on to the next thing, because you got no time left.

And I'm stressed out.

It's, like, the dying minutes. Like, the clock is just ticking.

It's all fiddly.

And the old leg shakes are back.

But I gotta try and stay focused and get this all done.

I don't want to go home. I hope it's good enough.

But I'm rushed, so it's not looking as pretty as Peter's.

I'm worried about that, but I need to finish.

And I just hope the flavour speaks for itself.

You're looking for perfection, just like Peter's,

and you got three minutes to go!

Come on, guys! Hustle! Whoo!

The whipped cream, it just made me so far behind.

But I need to get to that top three,

so I'm just fighting for it.

I'm fighting until the end.

Oh, my God.

What's she doing?

PETER: Careful it doesn't melt, yeah?

Keyma. BILLIE: Get them out.

Don't let it melt in the hot water.

Ah! Quick, quick, quick.

What happens to frozen things in warm water? Like...

Just lift it up, see how it is.

Uh... No, they're not releasing.

Oh, my God. She's like, "They're not releasing."

Give it a good squeeze.

I was not paying attention.

So now that katsuobushi cream is very soft

and it's staying on the mould.

Then when I release them, a lot of melted cream comes out of it

and it's sticking to the paper.

Is that enough?

So it's smaller than Peter Gilmore's,

but I don't have any time to waste here.

Just need one, Keyma. As quick as you can.

I need to plate. I need to move.

I'm just, like, really, really stressed at the moment.

I'm noticing that Keyma's katsuobushi cream

for her savoury dish

is a lot smaller than Daniel and Sarah's,

and I think that could be a huge problem for her.

Peter Gilmore explained at the start

that there's not a whole heap of ingredients,

so the balance was such a key point in that savoury dish.

ANDY: Come on, guys! JOCK: Final touches, everybody!

Ten, nine, eight, seven,

six, five, four,

three, two,

one!

That's it! Well done, you guys.

Great effort, guys! Well done.

Well done.

Oh! Far out.

SARAH: I can't believe I've just made two Peter Gilmore dishes.

Well done, you three.

I mean, switching between sweet and savoury

just adds such a huge level of pressure.

I got there, just, and managed to get everything done, just,

but, um, yeah, it'll come down to, I think,

a lot of the details in these dishes.

Whoa. That was incredible.

I mean, time went so fast.

So, um, hopefully, this is enough to get me through.

If I have to go today, obviously it would be pretty disappointing,

but I'll go with my head up high because I'm so happy.

So happy.

Honestly, I'd be gutted to leave the competition.

I would...

..be proud with that as my last dish.

Got to remember, I came in cooking fish tacos.

And then, if it was my last dish recreating Peter Gilmore's,

there's no shame in that.

So, I'm proud as.

DANIEL: I'm upset that my plating is a little bit uglier...

ANDY: Daniel.

..but I hope I've done all the elements justice.

(SIGHS)

Big sigh out, there.

You feeling alright?

It was harder than a bloody bull's forehead, that was.

(MEL LAUGHS)

What was hard about it? The time.

Yeah? The time was hard.

Lot of steps, little time. Yeah. Yeah, yeah.

For the time that we had, yeah, the steps were a lot.

And just meticulous - like, taking the...

Oh, those damn walnuts!

(LAUGHS) JOCK: I told you.

Oh! I warned you about the walnuts.

Oh, you can warm me as much as I want. It didn't make it easier.

(CHUCKLES)

Let's talk about the presentation, 'cause you...

..mate, that was tight... Yeah.

..to get everything on the plate. Yeah.

Are you happy?

I mean, I would love to have made it as pretty as yours.

(CHUCKLES) It's still probably one of the prettiest things I've made.

It was a lot of fun, though, I will admit.

I wouldn't expect anything less to get into the top three, so...

You were a firefighter.

Now you're top four in MasterChef.

Do you think you can win this thing?

It... (CHUCKLES) It never flicked in my head.

You know, I've taken out immunities,

I've had a few dish of the days,

and it's like, I am capable of that.

What's stopping me from now doing that?

And that is liberating

for a bloke that came in going, "Please don't go home first."

So, you know, to win the trophy, like, that...

..for me, that would be unbelievable.

It would be the most incredible thing ever.

That's what MasterChef was made for.

Yeah. This is what this show's all about,

is to find people like you, with a big old heart and a passion.

Well, there's the fearlessness, and we need that,

because you've still gotta plate up the Moo.

Yeah. God.

Daniel, your three minutes starts when you get to the bench.

Alright.

(SIGHS)

It's terrifying plating up in front of the judges and Peter Gilmore,

but don't have much time to plate up

so I need to work quickly.

So, to assemble the Moo,

I have to put a swirl of the caramel

and a swirl of prune jam

down the bottom.

I have to get my vanilla ice-cream

and push that down onto the caramel and the jam,

use the whipped cream, and pop that on top...

..and finish off with my biscuits.

One minute, mate.

Daniel, two dishes. Peter Gilmore. You happy?

Honoured. 100% for effort.

Thank you. (CHUCKLES) Really, really good.

Good stuff, mate. We'll taste now. Well done.

Thanks, guys. Hope you enjoy. Cheers.

Um, that's unbelievable.

Let's start with the presentation.

It wasn't as beautifully rounded and composed

as yours was, Peter, I've gotta say.

But what it lacked in presentation, you know, detail,

it made up for in taste.

I think it tasted exactly like yours.

And far as ratios go,

you know, I got the acidity, I got the crispiness.

The scallops were beautifully cut.

The taste of the katsuobushi cream was brilliant.

I mean, I can't fault it. In terms of flavour, it was fantastic.

Yeah. Look, I think the katsuobushi cream was spot-on.

I agree, all the elements were there.

He got everything done, and he got everything done really well,

and it did taste good.

The flavour balance and the textures,

it's all there in the right quantities. Yeah.

And I'm so impressed, because this is food he aspires to cook,

but with a dish like that,

being able to achieve that on the first go, he's well on his way.

Nah, it's super impressive.

The Moo. Um... (SIGHS)

Where do I start?

You know, the prune jam was delicious.

The reduction was there,

which gave it that bit of oomph that it needs

to kind of cut through everything else,

like the perfect vanilla bean ice-cream that he made.

The beautifully whipped cream.

And the biscuits - gotta commend him.

Um, it was pretty bloody close to yours, Pete.

Yeah.

He knew that anything less than perfect,

it wasn't going to be good enough today.

Yeah, I agree. He had the cream at the perfect texture,

and all of those little tiny things are so important.

So, yeah, really highly commended.

It's all about the celebration

of that ice-cream being that perfect vanilla

that just sets off the flavour of the milk and the cream.

And then you have those beautiful layers

of the caramel and the prune jam underneath,

really just to kind of colour around the edges

and give the dish something to hold onto,

as well as the biscuits on top.

I think he did a fantastic job every single stage of that dish.

DANIEL: Go, Sarah. Thank you.

I am really happy with the entree,

but I'm a bit worried about my whipped cream.

Hello. (CHUCKLES)

So I'm not 100% confident.

You know, it's these two dishes

standing between me and the semifinal.

How was that? Um, I went alright.

I mean, I felt like I started off really strong,

but then it was all, you know, a bit crazy.

And then... You were in the washing machine.

(LAUGHS) Exactly. That's exactly how I felt.

But, yeah, I mean, I got there in the end

and I'm happy that I finished both dishes, and...

Yeah, it was fun.

You hit top nine in your season. (CHUCKLES) Yeah.

And you've come so much further this time around.

Now that you're here, you know,

you are on the cusp of the semifinal.

Can you say it yet? (CHUCKLES)

I can't. I can't.

For me, it's, like, one step at a time.

I think everything is so grand in life

if you look at the big picture, but...

..just, you know, getting through each cook and each day...

I mean, the whole MasterChef experience is so powerful.

And even coming ninth, I've seen what that can do.

So, holding up that trophy, of course, would be insane.

Mm.

Are you ready to plate up your Moo? Yes.

Your three minutes begins when you hit the bench. (CHUCKLES) Oh, God.

Good luck. OK.

To make two Peter Gilmore dishes is crazy,

but I'm almost there.

One minute.

Everything is looking good, but my whipped cream is pretty loose,

whereas Peter's was just set.

As you're scooping through, you've got all these different layers...

MEL AND PETER: 15 seconds.

..and I am trying to get it perfect,

but there's just not enough time.

JOCK: 10 seconds.

Get the biscuits on, get the biscuits on, get the biscuits on. 10. Come on.

Five, four, three, two, one.

Hands off.

(SNIFFS, EXHALES SHAKILY)

I'm pretty disappointed.

I only managed to get four biscuits on the plate.

And I'm just hoping that it's not going to be my undoing.

Could you be Australia's next MasterChef?

Now's your time to find out.

Applications for next season are now open.

Go on, get on it!

Wow. (LAUGHS)

That was really down to the wire. Yeah, it was.

You OK? Yes.

Thank you, Sarah. We'll taste.

Thank you. PETER: Thank you.

ANDY: Thanks, Sarah. Thanks. Thanks.

The katsuobushi cream was perfect, really well balanced.

All the crisp elements were there.

The scallops were well dressed.

The flavour was all there.

And really, you can't fault it.

The cream was delicious. Perfectly set.

The volume and the shape of it was identical to yours.

Everything tasted exactly the same as yours.

Like, everything was in balance, in harmony.

And it was really, really well done.

This dish, the way that it traverses umami and flavours of the ocean,

you know, with the scallop and the caviar and the katsuobushi,

that's what really makes this dish.

And I think she really got it all in there, you know? Yeah.

And I think she did a great job nailing all of the components.

And now onto the Moo. Um...

I thought the ice-cream was identical to yours.

Beautiful vanilla bean hum.

Texture was great as well.

But I found it hard to kind of distinguish everything.

Mm.

Part of the luxury of eating at a three-hat level

is that every single bite is orchestrated

for you to experience what the chef wants you to experience.

And I was sort of left wanting.

I think the whipping of the cream just wasn't quite enough.

It was a little soft.

And as you say, everything then melds together

because it's coated in a cream,

whereas your cream stuck - it was there in the top,

then there was the ice-cream, then there was the oloroso caramel.

And so the eating experience is, therefore, quite different.

Mm.

But look, overall, great...great effort.

And really, most of those elements were done absolutely correctly.

Mm. Considering the rush to finish the dish - both dishes -

you know, I'm happy for her that she got it done,' cause...

Yeah.

..for a hot minute it didn't look as if she was gonna get it finished.

BOTH: Good luck, Keyma. Thank you, guys.

If I make it through today, it will be amazing.

Being part of MasterChef is such a great experience,

because it's made me realise

cooking is what I want to do for the rest of my life.

How you doing?

I mean, pressure tests are really hard.

Pressure tests ARE really hard, and this was your first time today.

Was it everything you expected?

No, no, I loved it.

Obviously, you learn so much.

Um, but I'm broken, Peter. (LAUGHS)

You're broken?! I broke her.

Oh, no. No, I'm OK. I'm OK.

I still have a little bit of my...

You're OK. You're laughing still. Yeah, I'm OK.

I'm laughing. So that's alright.

You're such a humble cook.

Do you feel as if you've got what it takes to pick up that trophy?

I mean, for me, I have that little candle lit

in my...my little heart,

and no-one can just turn it off anymore.

I just got really... I fell in love with cooking,

and this was this cement for me to continue going.

I feel I want it. I want to keep going.

First thing you need to bring us is a dessert.

Yeah, OK.

You'll have three minutes when you hit that bench.

You ready? Yeah.

I have to work fast.

I need to try to make it as close as possible to Peter Gilmore's.

I mean, I'm not sure if the ice-cream is perfect,

but I have plenty of whipped cream.

And it has that beautiful, like, foamy texture, so, hopefully...

(CHUCKLES) ..it's good enough.

Ten, nine, eight, seven,

six, five...

Done?

Alright, bring it over.

Well done.

(SIGHS SHAKILY)

Keyma, how do you feel about your two dishes?

Uh...

I don't know if they look exactly like Peter's,

but, well, this is my best shot.

Well done.

(SIGHS SHAKILY)

Keyma, how do you feel about your two dishes?

I don't know if they look exactly like Peter's,

but, well, this is my best shot.

Alright, Keyma, thank you. We'll taste.

ANDY AND PETER: Well done. Thank you.

Well done. Thanks.

Um, doesn't look like yours, Pete.

It's a little bit flat, isn't it?

And...and a little bit messy.

Definitely not as much katsuobushi cream on there

as yours, that's for sure.

A bit of iciness in your ice-cream? Yeah.

Like a chunk of icy. Yeah.

She's got some great elements on the plate.

Like, the crackling was perfectly crisp.

There was a great amount of caviar on there.

The walnuts - they were white as a ghost, they were glowing.

But the katsuobushi cream - there wasn't enough.

There just wasn't enough!

And it's really made this dish unbalanced

on the umami level, but also the mouthfeel as well.

That's the two things that that element brings,

and it's just not there.

Yeah. It's funny, because it goes from being a katsuobushi dish

to a scallop dish with katsuobushi cream underneath.

Mm. You're absolutely right - it's not in balance.

And it is...it is all about those fractional details.

And the Moo.

Um, interesting. She had a real good crack at that.

The caramel - it was beautiful.

Nice...right amount of salt. It tasted beautiful.

The biscuits were nice and crunchy.

The cream was whipped nicely, too. Yep.

But the ice-cream was a bit icy.

Yeah, not quite there.

But overall, she put it together very confidently

and she got it done.

So I think, you know, huge points for effort.

She's got positives, but she's also got negatives.

And you know, a day like today,

when you're vying for a semifinal berth, could be...

Comes down to little things, doesn't it? Yeah.

JOCK: That...

..was a cook fit for the finals.

A two-course challenge -

sweet and savoury dishes

from a three-hat master.

All of you embraced it, and faced it head-on.

Peter, it's always an honour to have you here in the MasterChef kitchen.

I'm always blown away

that you guys actually are able to do these recipes.

They're very complex.

You should be very proud of what you've done today.

Everyone, put your hands together for Peter Gilmore.

ANDY: Yeah, Pete!

Daniel.

Your dishes, they were a little rustic in appearance.

But the flavours and textures of your savoury course...

..were the closest to Peter's of the day.

(EXHALES HEAVILY)

And your Moo...

..followed suit.

Prune jam - delicious.

Ice-cream and cream - best of the day.

Well done, Daniel.

Sarah.

The presentation of your savoury dish,

it was spot-on.

And we couldn't fault it on flavour -

it was identical to Peter's.

Now, your sweet dish.

Because the cream wasn't whipped enough,

it was difficult to tell the individual elements apart,

and that affected the whole eating experience.

Keyma.

Your savoury dish had perfect scallops and well-prepared walnuts.

But...

..because there wasn't enough katsuobushi cream,

it threw the whole balance of the dish out of whack.

We really liked your Moo.

The caramel was identical to Peter's.

But the ice-cream, it was a little icy.

A pressure test is about recreating a dish - or, in this case, dishes -

in appearance and, most importantly, flavour.

Which is why, I'm sorry...

..Keyma...

..unfortunately, you're going home.

That's fine.

Keyma.

This is a competition.

But it is so easy to forget that

when people like you walk through those doors

and cook with as much passion and pride as you have done.

You have shared with us the food that lives closest to your heart.

And you've enriched this whole kitchen with your influence.

You came here as a fan of the show,

but you are leaving as a part of it.

I think I've said it time and time again -

everything from the experience, it's...it's amazing.

Especially the last few weeks has been over the moon for me.

Getting to meet these amazing people,

the judges, you guys, the chefs,

everything to me has been so special.

And, yeah, I can't be more grateful.

For me, it's just been...

..a gift, really.

From us to you, honestly, you are such an incredible light

and an incredible energy in this kitchen.

I think everybody has felt that.

You leave this kitchen a better place for your presence,

and we can't thank you enough for that.

Thank you, guys.

But now it's time to say goodbye.

(SNIFFLES) ANDY: Come on.

I want a Venezuelan hug.

(LAUGHS)

Thank you. Thank you, Andy.

You did such a good job, Keyma.

Thanks. Well done.

(SPEAKS INDISTINCTLY)

Thank you. Thank you for being here.

Well done, Keyma. Thank you.

The MasterChef experience has created that feeling

that there's something more for me out there.

Good effort. Thank you.

(WEEPS)

It's been so amazing.

I can't say I'm really sad.

I'm really happy and full of energy, full of ideas.

(LAUGHS)

(SPEAKS INDISTINCTLY)

I'm definitely already thinking what I'm going to do.

Bye. See you. Bye.

Bye. Wishing you all the best.

ANDY: One last shimmy!

Give it up for Keyma, everybody! Yeah, Keyma!

(BILLIE AND SARAH CHEER) (DANIEL WHISTLES)

Whoo!

Alright, Billie, Sarah, Daniel,

welcome to the semifinals.

(APPLAUSE) ANDY: Yeah! Semifinals!

Semifinals! Wow.

It's amazing. Crazy. (DANIEL LAUGHS)

One of you is just days away from lifting that trophy.

But, there's one challenge standing between you and the grand finale,

and that's tomorrow's semifinal.

It is a three-course service challenge.

Oh... (LAUGHS)

So, have a little think about a menu

that proves to us why you deserve

one of those two spots up for grabs in the finale.

No boundaries, no limits.

Shoot for the moon. Got it?

See you later. Thank you.

Thanks, guys. ANDY: See ya, guys. Congratulations.

Thanks, mate. No worries. Well done.

Thank you.

Oh, my God. What the hell?

(ALL CHATTER EXCITEDLY)

ANNOUNCER: Tomorrow night on MasterChef Australia,

a massive service challenge...

DANIEL: I'm so nervous to do three courses by myself.

(GROANS)

..is stands between them and the finals.

SARAH: This is what I want to do for the rest of my life,

so it needs to be perfect.

The finish line is so close...

..they can taste it.

Captions by Red Bee Media