All language subtitles for masterchef.australia.s15e17.1080p.hdtv.h264-cbfm

NARRATOR: Previously
on MasterChef Australia...

Whoa!

..and let their imaginations
run wild.

I'm gonna make
a spicy Rice Puff fried chicken.

I feel like I've maybe gone a
little bit loopy on the Fruit Loops.

(LAUGHS)

They brought new life
to childhood memories.

JOCK: 10 out of 10.
The texture's amazing.

But the flavour's even better.

MELISSA: It's nostalgia
done beautifully. Well done.

ANDY: That's flawless, mate.
It's really good!

CONTESTANT: Whoo-hoo!
CONTESTANT 2: Whoo!

(ALL LAUGH)

Tonight, the bottom three
face an exceptional Pressure Test...

DECLAN: This is make-or-break.
The pressure's on!

..with a huge twist
on a nostalgic favourite.

(BIRDSONG)

(TENSE MUSIC)

Ah, here
I am again.

Another Pressure Test today.

Only person
in the MasterChef contest so far

to be in their second Pressure Test.

But then again, I feel like
I do have a bit of an advantage.

Not only wearing the pin

but also knowing
the structure of it.

(CONTESTANTS GASP,
CLAP AND CHEER)

ANDY: Good morning, everybody!

Take it from me, guys,
Pressure Tests, they ain't easy.

But if you survive, you're
gonna be facing this competition

with a whole new set of tools
in your toolkit.

That's the good part.

(GRACE GIGGLES)

Shall we get into it?

Today's Pressure Test,

it was created by a man who turned
his passion into his career.

He was head chef at hatted
restaurant A Tavola in Darlinghurst

for two years

before his taking creative mind
literally across the road

to join the team at Gelato Messina.

(CONTESTANTS GASP)

Now with 25 stores across Australia,

he's churned out
over 5,000 unique flavours.

Jesus!
Ooh. Wow.

ANDY: Yeah.

Please welcome from Gelato Messina,

Donato Toce!

(APPLAUSE AND CHEERING)

DECLAN: I've got goosebumps.

I've been going to Messina
for well over 10 years now.

And now I feel honoured
to be working with Donato

in the kitchen, it's a privilege.

DONATO: Wow.

ANDY: Wow!
(GRACE LAUGHS)

JOCK: Mate,
your reputation precedes you.

I think you've got a few fans
here today.

I do?
(CONTESTANTS CHEER AND LAUGH)

(CONTESTANT WHISTLES)

Thank you.
Thanks for having us back.

As you know, everyone,

we are celebrating
all things nostalgic this week.

So, what's under there...

..is a childhood favourite.

Ooh!

It's a twist on a classic.

It's beloved all across the world.

Like a choc-top?

Alright, Donny, do you wanna
show them what's under there?

Let's do it.

RALPH: What is it? What is it?

Today you're making my...

GRACE: Oh!
(ALICE GASPS)

..Messinetta.
ANDY: Yeah! Yes!

(APPLAUSE)

Yay!

ALICE: It's so beautiful.

For me, that's bringing me back
to all those childhood parties,

having a Viennetta.

And the dish itself
looks like a work of art.

Alice, what do you love the most
about a classic Viennetta?

I just love those two flavours -
chocolate and vanilla.

Classics done well together -
nothing beats that.

Guys, get over here
and we can have a try of it.

Oh, my gosh.

Just before you cut it,

I just want you to listen and
appreciate the crunch of the layers

as you cut it, Donny, go on.

(CRUNCH!)
(CONTESTANTS GASP)

(LAUGHS)
That's like...

It's amazing.
(APPLAUSE)

GRACE: It looks amazing.

But I'm thinking, OK,

there's tempered chocolate
and there's gelato.

There's some chocolate
sprayed on top.

There looks like there's about
three elements on this dish.

That's not too scary!

Alright, let's see inside.

(GRACE GASPS LOUDLY)

(CONTESTANTS GASP)

My God! (LAUGHS)

(LAUGHS)

Oh!

Stop!
No!

RALPH: Are you serious? Oh, my God!

Bro!
Wow!

(GASPS)

JOCK: It's bigger than a Viennetta!

BRENT: Oh, my God, good luck, guys,

'cause, seriously,
I think just building that thing

is gonna be hard.

(GIGGLES)

Alright, Donny, talk me through it,
because it looks unbelievable.

DONATO: In the centre there,
we've got a strawberry gel.

It's surrounded by vanilla gelato.

Then we've got a chocolate gelato.

Then around that
is vanilla creme Chantilly.

And then in between,

you'll see that there's layers
of tempered chocolate.

You won't get that crunch unless
you temper the chocolate, right?

Like, it's so important.

DECLAN: There's a hell
of a lot of elements.

I'm crumbling inside.

Thank you.

I'm definitely batting way out of
any ballpark that I've played in.

This is next level.
This is...this is MasterChef.

Declan, what are you scared of
just looking at it?

Um, ice cream. (LAUGHS)
Yeah?

(LAUGHS)

Um, yeah, and the strawberry gel,
tempered chocolate...

Yeah, very uncomfortable right now.

Crack on.
Get some of that in your mouth.

Thank you.

Oh, that's so yummy!

(LAUGHTER)

ALICE: I'm tasting the elements
individually.

That beautiful acidic strawberry

that's like the freshest
strawberries you've ever had.

Then you've got
the beautiful creaminess

of the vanilla and chocolate gelato.

And then that perfect crack
of the tempered chocolate.

Critical pressure points in this,
what are they?

Tempering chocolate's one of them.

Does everyone know what brix is?

No.

It's another pressure point here,
isn't it?

Yes. So the brix is the amount
of sugar that's inside something.

And that's crucial
with the strawberry gel.

If the brix is not within the range,

then what's gonna happen is
it's not gonna set.

DECLAN: Onsite,
getting your bricks levelled

normally means my wall
has to get level.

I've never heard
of...of my 'brix' level

in...in this context before.

How cool is that?
Oh, mate.

You're gonna learn about that today.
Yeah.

Anyway, I think the last
obvious pressure point for me

is just general construction.

Yes.

It seems to me that
every single element of this

needs to be done in order
and kind of at the right time.

Otherwise you won't finish on time.
Exactly.

So, welcome to Messina,
the pressure point.

(DRAMATIC MUSIC)

Yeah. This is me game over. Yeah.

Grace, Declan and Alice,

you will have four hours
and 15 minutes

to re-create Donny's Messinetta.

The recipe, equipment and all of
the ingredients are at your benches.

The dish that tastes and looks
the least like Donato's

will send its maker home,

so it's time to focus.

Declan, as you know, you have that
shiny immunity pin on your chest.

At any point during the cook,
you can play it

and head on up to the gantry,
safe from elimination.

Donato, would you like to do
the honours?

Good luck. Your time starts...

..now!

(APPLAUSE AND CHEERING)

RALPH: Let's go! Let's go!

(DECLAN READS) "In a saucepan,
combine strawberry puree,

"water, invert syrup."

GRACE: I'm feeling nervous,

but I'm also just trying to
stay focused, stay positive.

I mean, keep reading the recipe
and hopefully I can pull it off.

(READS SOFTLY) "200 of sugar..."

I'm starting with
the strawberry gel.

I love science and I love baking,

so, yeah, I'm excited about this.

CONTESTANT: Good job, Alice.
Good job, Alice.

Good job.

Donato, Viennetta like
we've never seen it before.

Looking at all of the detail here,

talk us through the first hour
of this challenge.

What do they really need to hit?

So the first thing is
the strawberry gel in the centre.

You gotta make it and then
you've gotta allow it to set.

It needs to be hard set,
so the brix are really important,

make sure that you get
right sugar elements on that.

You've gotta get your gelato
started, at least the vanilla,

straight off the bat.

As soon as the strawberry's ready,
your vanilla needs to be ready

because you need to start
assembling that.

You have to be on point
with absolutely everything.

'Cause you can't freeze faster.
Yeah.

It has to go on point
with the timings.

I don't think the difficulty is lost

on any of our contestants today.

DECLAN: "And 3.5 grams
of 'pecteen'."

Wouldn't have a clue
what 'pecteen' is.

Declan, he's got a pin.
He's got a bit of a safety net there.

But do you reckon he'll use it?
Ah...yes. I would.

With something like this, you don't
want to take anything to chance.

No.

DECLAN: I'm making
the strawberry gel.

"Continue to cook on a low heat
until 65 degrees."

I've got to speak to myself out loud

because, yeah, I made that mistake
in my last Pressure Test

and I missed a couple
of key components.

Game plan for my pin today
is, um, not use it.

Obviously, I'd love to take it
with me further in the competition

for when numbers get a bit smaller.

I'm just, uh, following bit by bit,

doing what I can, and hopefully
I'm going at a good steady pace,

but you never know.

I'm not turning around and looking
where the girls are up to.

They can do them
and I'll just focus on this.

My brix... OK.

It would be pretty awesome

to prove to myself if I can get
through today's Pressure Test

without using my pin.

Right...

But a technical dessert,
it's way out of my comfort zone.

Um...

MALISSA: What is this little gadget
that Declan has just pulled out?

PHIL: It is called a refractometer

and it is used for measuring brix
measurement or sugar measurement.

DECLAN: 45 to 49...

Gotta work quick now. Work quick.
Declan, yeah, work quick.

Arr!

(LAUGHTER)

CONTESTANT: Arr, me hearty!
Arr, me hearty, I see some land.

(LAUGHS)

(GIGGLES)

(ALICE MUTTERS)

This is the kind of stuff
that I love to do.

I get to use a refractometer.

I get to feel like I'm a scientist.

So I'm aiming to look for
anywhere between 45 to 49

on the refractometer reading.

(MUTTERS)

Mine is saying 48.

So, I'm glad that I got it
on the first go.

Good work, Alice! It looks good.

ALICE: The next step...

..I need to put my strawberry gel
into a silicone mould.

MALISSA: Let's go, Alice!
ANTONIO: Good job, good job.

Good job.

And the whole purpose of this is to
create that beautiful construction

of strawberry gel
surrounded by vanilla gelato.

Then ultimately surrounded
by chocolate gelato.

So it's really important
to work pretty quickly

because I want every element to set.

Blast freezer.

Good work, Alice. Very good.

DECLAN: Oop! That will do.

ANDY: It's not just
any old ice-cream cake, guys.

45 down, three and a half to go!

(APPLAUSE AND CHEERING)

MALISSA: Let's go, guys! Whoo!

It's still too high.

What is it saying?
It's, like, at the top.

I am struggling
with the brix levels.

CATH: How do you adjust it?

I don't...
It says to add more water.

I retest again.

Yeah, it's all the way.

The brix are still too high.

OK.

It's a hard start
if something's happened.

Every minute in this cook matters.

Alice and Declan are already
moving ahead to the next element

and I'm just stuck.

Let's go, girl!
It's still too high.

Grace.
Hello!

How are we travelling?
Still haven't got the gel in?

I'm struggling with this little bit.

It's all the way.
DONATO: All the way. Alright.

So that means there's too much sugar.

OK. It says to add more water,
but I don't know how much to add.

Just add a tablespoon at a time.
OK.

Not having
this strawberry gel element right

would be a really good reason
to send me home.

Coming down?
No.

Add a bit more.

You're across
what we're trying to do here?

Yeah, bring the sugar levels down.
Bring the sugar down.

This strawberry gel is going to be
the centrepiece of this dessert

and it needs to be in
the blast chiller for a long time

in order to set.

Too much still?
Too much.

OK.
More water.

I cannot waste a second.

I keep adding more water in,
I keep cooking it down.

Ready, Grace?
Yep.

I take one more test.

Whoo!
Whoa! There she goes.

(APPLAUSE)
Thank you!

OK.

So, the obvious thing is...
that took a while.

So now you gotta speed up.
Gotta motor.

CONTESTANTS: Yay!
CATH: Let's go! Oh, Grace! Oh!

Yeah. Yeah.
Go, go, go, go! Move, move!

Need to motor.

Good, Gracie. Yeah, let's go now.

27 plus 22.

I'm doing my gelato now.

Dextrose.

Bloody hell! Look at this.

Leaning tower of things
I've never heard of.

In this vanilla gelato,

I'm putting trehalose and dextrose
and invert syrup.

If I miss one of these, it could be
detrimental for the dish.

Um, it's a lot more technical,

so, you know,
I'm reading this out loud to myself,

I'm double-checking everything,

you know, measure twice, cut once.

I'm reading it, I'm ticking it off.

"And pour the gelato
and set aside to cool

"until temperature
reaches 4 degrees."

I'm multi-tasking.

Done. Done.

I move on to my sponge

which was on the bottom
of Donato's Messinetta.

Mate, early thoughts? One by one,
what do you reckon about Declan?

He seems to be in pretty good place.
Declan's motoring on.

He's weighed up the ingredients
for the sponge already,

so it shows that he's...he's ahead.

I'm happy.

DONATO: And then Alice...

THEO: You're alright, Alice.
Take your time, darl.

She's such a bookworm.

(HUMS)

She loves science. It's kinda where
she's at, which is a great time.

It's...it's good.

I'm about to put the ice cream
in the ice-cream machine.

I'm just whipping up my, uh, sponge.

Come on, Alice!

167.

ANDY: Grace. She had real trouble
with her strawberry gel.

That was like...
That was hard, wasn't it?

I was a bit worried for her.

Whoo!
And that has really put her behind.

Yeah.
Which is not where you wanna be.

PHIL: Oh-ho-ho-ho! OK.
RUE: Oh, OK!

That is excellent!
(LAUGHS)

GRACE: I'm working on my gelato
and my sponge at the same time.

I have no idea
if I'm catching up or not,

but I'm trying to move as quickly
as I possibly can.

I need to be doing two things
at once because

I've already wasted
way too much time.

THEO: Good work, Gracie. Yes!

(CLAPS) Catching up.
PHIL: Come on, let's go!

ANDY: You in a groove now?
Yeah, I'm in a groove.

Yeah. Yeah.
Good.

Have you tasted everything?
Yeah.

Tasted your ice-cream base?
Yep, yep.

Happy with that?
I think so. Are you not?

Are you sure that
everything's in there?

And if you're not sure,
I'd be doing it again.

Really?

DONATO: We'll leave you
to your thoughts.

(PENSIVE MUSIC)

I am feeling
a little bit disheartened.

I mean, I already had some issues
with my first element.

Now my gelato is not quite right.

This is a gelato challenge.

Read through the steps.
Did you follow the steps correctly?

I've put all of that in. Yeah.

Alice?
Yeah.

Do you mind if I taste yours?
Yeah, go ahead.

I'm tasting it and it's not as sweet
as Alice's gelato.

So, all I can do at this point is

bring some more sugar into
this gelato to hopefully save it.

Um...so I'm just working to try
to bring up the sweetness.

I don't have enough time
to remake it,

so I'm just gonna work at
bringing those sugar levels up.

RALPH: How thin does this have to be?
Oh, my God.

DECLAN: Says 3 mil.
BRENT: 3 is like...

It's like...
Yeah, it's like...

..um, baking paper.
Yeah, yeah. Pretty much.

Taking me back onsite,
smoothing off my screed.

MELISSA: This is no time
to be nostalgic.

You still have three hours to go.
Come on, you three!

(CHEERING)
Let's go!

BRENT: Let's go, let's go, let's go!

Three hours.

Come on!

ALICE: I've got my vanilla gelato
in the churner...

..my strawberry gel
in the blast chiller

and now I'm putting my sponge
in the oven.

MALISSA: Let's go, Alice.
So you're doing so well.

I feel pretty organised.

I feel like I've got a good handle
on the different elements.

Done.

(MUTTERS)

At this point, I'm ahead of Grace.

CATH: How's it going, Grace?
Yeah, it's sweeter.

Getting here?
Yeah.

ALICE: But I'm behind Declan.

DECLAN: Yeah!

I mean, Declan is just
on cruise control.

That guy can really push his way
through a Pressure Test

and it's really impressive.

I'm trying to measure myself up
against him

so I don't fall too far behind.

Oh! It burns!

Ahhh!

My ice cream has churned.
(BEEPING)

THEO: Go, Deccy boy, come on, mate!

"Once gelato is churned,
turn the ice-cream machine off

"and transfer gelato
into a piping bag."

I can now take my vanilla gelato

and pipe it into the mould.

The recipe is extremely precise.

7 mils...

And I need to measure the exact
amount of weight into these moulds

in order for it to be
perfectly uniform

when we build it
at the end of this cook.

This part's real tricky.

Once my vanilla gelato
is in the blast freezer,

I can now clean out my churner

to prepare it
for the chocolate gelato.

CONTESTANT: Come on, Declan!
Let's go! Whoo!

Watching what's happening
in this particular Pressure Test,

there's a tale
of three very different cooks

in this challenge right now.

Declan, I mean,
he seems really confident.

He is pretty much bang-on time.

Churn.

"Pour back in the churner
and churn for 25 minutes."

And then Alice behind him,

she is losing a little bit of time

and she should have finished
her chocolate gelato already

and she hasn't.

ALICE: That's the milk
for the chocolate gelato.

I'm heating it up to 45 degrees.

And then Grace... (SIGHS DEEPLY)

..I think that she's actually making
up some time, which is great.

PHIL: Come on, Grace, let's go!
THEO: Come on! You'll get it right.

This race continues.

And so someone who was right ahead at
the beginning may end up being last.

Yeah.

CATH: Hey, Alice, do you need to get
your ice cream out of there?

Yeah.
OK.

Yeah, I'm gonna get that.
Good on you, buddy.

Hang in there.
You're all still in the race.

Two hours to go!
(CHEERING AND APPLAUSE)

CATH: Come on, Alice. Get a move on!
I know.

I've dropped behind a little bit.

Alice.
Hi.

How are you feeling?
Oh, my God!

I love this kind of stuff.
I don't know, I feel like I'm a kid.

Do you think that having
such an academic background

of paying attention to detail

and making sure that
there's no room for error,

do you think that's helping you
right now?

Yeah, I think so. I love solving
problems. I love reading things.

I love cracking challenges. Yeah.
Great.

Where's your chocolate gelato?

Um, that's steeped,
so I'm gonna do that next.

Yep. OK. Alright. Get on it.
OK.

Gonna finish it.

Keep moving fast.
Yeah. Thank you.

I'm ready to put
the chocolate gelato

into the base
of the ice-cream machine.

Oh, my gosh!

Oh, gosh.

But what I've noticed is that
I left the ice-cream machine on

and the vanilla gelato is frozen to
the base of the ice-cream machine.

Oh!

RALPH: Oh, my God, no.

Once I finished my vanilla gelato,

I was supposed to turn
the machine off...

Oh, my gosh!

..clean the ice-cream machine

and take out
all the excess ice cream.

Oh, yeah, it's frozen solid, yeah.
Oh, that's frozen solid, is it?

I know time is of the essence.

I need to get my chocolate gelato
into the machine.

Am I behind?
THEO: Just get that cleaned.

And get that chocolate one in.

(DRAMATIC MUSIC)

Oh, my God!

ALICE: My God, it's frozen solid.
Oh, that's frozen solid, is it?

Yeah.

Should I put hot water in it
to get it out?

You don't want to drop
the temperature down too much.

Otherwise then you've got to
cool it down a bit.

Yeah.

I'm pretty worried
'cause I just got distracted

with all these other elements

and the vanilla gelato is frozen to
the base of the ice-cream machine.

Am I behind?
THEO: Just get that cleaned.

And get that chocolate one in.

I'm desperately trying to
clean that out as soon as possible

so that I can get my chocolate
gelato into the machine.

Oh, my gosh! It's coming out.

It's just taking time.

This is a reminder that
the smallest thing can really impact

the direction of travel
in your Pressure Test.

CATH: Come on!
Get a move on, sweetie!

OK.

CATH: Yeah, you've really
caught up, Grace.

Oh, good! Yay!

BRENT: Keep pushing. Keep pushing.
Oh, good job. Yeah, keep going.

I think I've somehow caught up.

Oh!

I can't believe that.

You can pull off anything
in this kitchen.

You just need to back yourself.

I'm about to start tempering
my chocolate.

The most exciting part
about this dish was the sound...

(CRUNCH!)
(CONTESTANTS GASP)

(LAUGHS)

..of that tempered chocolate
snapping.

If I do not temper this chocolate
properly...

Should've gone to the gym
this morning.

..it's gonna take away from that
beautiful eating experience,

so it's really important
to get this right.

BRENT: Hey, Grace,
happy with the temp?

Yep.
You're going really good.

Thanks, Brent.

(DECLAN WHISPERS) 35...

MELISSA: Declan...
Yeah?

Do you know how to temper chocolate?
Yeah, I do.

And...
Good luck.

As you know,
this is the bit you wanna nail.

You're gonna be great. OK?
Yeah. Alright. Thank you, Mel.

I've tempered chocolate at home,

so I understand,
like, the technicalities

of tempering chocolate.

You want to bring it up
to a certain temperature

and then you want to
bring it back down.

32.

BRENT: 32?
32 is what we want.

Mate.
Good job, Declan!

And then leaving the chocolate out
at room temperature, it should set.

Ohh!

The finesse.

It's my favourite word today.

How much time left?

Listen up, guys,
it's time to bring it home.

You've only got 90 minutes to go!
Come on!

(CHEERING)

MALISSA: Come on, guys!
Let's go! Whoo!

Hey, is that temped?

THEO: Good work, Gracie. Looks nice.

ALICE: The chocolate gelato's
churning.

I've got to do the tempered
chocolate next. I've gotta catch up.

Alright.

Done.

I leave my tempered chocolate
uncovered on the bench to set

and then move on to my next step.

"Remove mould with strawberry gel."

OK. I can do that. I can do that.

It's time to start assembling
the middle part of this Messinetta.

It's like a babushka doll stack.

A strawberry gel square

inside a vanilla gelato square

inside a chocolate gelato square.

The old chess game.

I've got to take out
my strawberry gel.

Ain't much on.

I've got to put it in the centre
of my vanilla gelato insert.

How am I going, old boy?
ROBBIE: Yeah, brother.

If you want, use that pin, mate.

And then I pipe the remaining
vanilla gelato around the sides

to encase the strawberry gel
completely.

That's looking good.

It's like silicone.
You wanna get it in every corner.

OK, yeah. Perfect.
Yeah.

(MELISSA LAUGHS)
Thank you for being relatable.

Just doing some grouting.
Yeah.

Next time, carry a spirit level
with you as well.

(LAUGHS) Yeah.
Yep.

It's really important on the next
one as well, the chocolate one?

Remember, perfect...
Thank you.

GRACE: I'm just working patiently
in this step.

I wanna make sure that I get the
ice cream right through this mould.

I made those moulds myself.

Did you, really?
Yes.

Ohh! Feels like an honour.

MALISSA: Looks great, Alice!
Looks great!

Good job!

Tempered chocolate is done.

I'm doing the gelato
strawberry gel insert now.

I know that I'm behind.

I'm having to work pretty quickly.

But I've noticed
that it's hard to pipe.

Let that sit for a bit.

So I put the piping bag
on the counter

so that it heats up
just a little bit.

ADI: The iced vanilla gelato,
it was too set.

Yeah.

Oh, my gosh, I really wanna
eat this, but I can't.

The chocolate gelato looks good,

except I'm noticing that
it's a little bit stiff as well.

So I decide to leave that piping bag
on the counter as well.

I can then pipe both as soon as
they get to the right consistency.

CONTESTANT: Keep going!
Keep going, keep going.

If you're not starting to assemble
your Messinetta now,

you're falling behind 'cause
you've only got one hour to go!

Come on, guys!

RALPH: Go, guys, let's go!

JOCK: Push, push, push!

DECLAN: I've never cooked food
that's this intricate before.

Like, I walked in this morning

and, um, didn't think by any means

I'd be able to replicate
the Viennetta.

10 strips.

Um, but I just wanna get
all these perfect.

The tempered chocolate is what makes
a Viennetta a Viennetta.

The chocolate strips are what holds
those vanilla waves together,

and the chocolate squares finish off
the Messinetta on both sides.

I'm just really taking my time
with this one.

I really don't wanna
bugger this one up.

I've got my 10 strips.

I've got my plaques for either end
of the Viennetta

and I'm happy with it,
they're all perfect.

Oh, no, he's not gonna do that.
He's not gonna do that.

He's not gonna do that.
What's he doing? What's he doing?

So the chocolate is set and he's
about to put a tray on top of it.

And it's all bent.
No, it's gonna snap.

Exactly.

Declan...
Yeah?

You didn't read the recipe properly.

My heart sinks.

And I'm like, "Well, how?
How have I done it wrong?"

See the bend on it?
Yeah.

You've got two options.

Keep that.

Yeah.
Or...

..start again.

Oh, OK.
(DRAMATIC MUSIC)

Yeah, I'm in a bit of shambles.

No, yeah, I'll start again.

But read...read the recipe and read
the instructions. They're there.

Alright. Thank you.

Any mistake in a Pressure Test

can most definitely cost you
your spot in the competition.

MALISSA: It's OK.
No.

ANTONIO: You just need
to cut it before...

Yeah.
..it's fully set.

I haven't read the recipe correctly.

"Lay another piece of acetate
on top of the chocky."

Ohh!

I was only meant to mark out
the chocolate strips and squares

on the chocolate

and then weigh it down with a tray
until it's set.

JOCK: Looks perfect.
GRACE: Thank you.

(LAUGHS)

Setback and a half.

Re-tempering this chocolate
is definitely setting me behind.

And that means less time for
that crucial assembly at the end.

Bloody hell.

So this is the first time
in this cook

where I'm like, "Look, maybe
I might need to use this pin."

Um...

Just, like, a lot of,
like, self-doubt.

Like, do I play it? Do I not?

This is make or break.

Come on, Declan! Come on, buddy!
Yeah, come on!

You're doing good, Deccy! Come on!
Let's go! Come on!

Classic Pressure Test
where you have someone out in front,

but then everything changes.

Oh!

MALISSA: Come on, Alice! Let's go!

Oh, my gosh, the adrenaline
is just skyrocketing.

I feel like I could run
a marathon or sprint.

It's just insane.

CATH: Come on, Alice!

I need to finish the centre
of the Messinetta.

Now it's...a bit too runny, maybe.

ANTONIO: Oh! There we go.
Oh!

MALISSA: It's coming out the top.
ADI: Oh, matey.

When Alice first got her gelato out
and put it in the piping bag,

it was too solid to pipe out.

But now that she's come back to it,
it's looking quite melted.

CATH: Come on, Alice!
Get it in there! Come on!

My inserts are in the freezer.
I'm doing the creme Chantilly.

Donato's creme Chantilly was
basically the beautiful piping

on the sides of that Messinetta.

JOCK: Come on, Alice.
Yep.

You gotta pick up the pace. Right?
Yeah.

Yeah? Really, you wanna be
constructing this...

Five minutes?
..in the next five minutes.

Five minutes? OK.
This part's all fun and games.

This part's all fun and games?

She nearly lost that as it is.

You are actually quite evil.
No.

You're very unassuming.

Dr Evil. Ooh. Yes. Ooh.

(SUSPENSEFUL MUSIC)

(BLOWS RASPBERRY)

This is it. It's crunch time now.

Bloody hell.

I'm trying to take
this last mould out.

Oh, shit.

And it's not working.

Ugh!

I am trying to stay cool,
calm and collected.

Come on! Come on, you bastard.

But inside,
I'm bubbling with anxiety.

Oh, my goodness.

It's all or nothing.

Alright. I'm sorry.

I start hacking away at this mould,
just cutting it from all four edges.

I spent a whole weekend
making those.

I'm sorry.

I knew I had to do this if I wanted
enough time to piece it together.

Now's the time to keep your cool.
15 minutes to go!

ANDY: Come on! Let's go!
(CHEERING AND APPLAUSE)

Go, Declan! Whoo!

Go, Alice!
ALICE: Oh, my gosh.

Well done!

Come on, Declan! Come on!

DECLAN: This suspense,
it's just like next level.

Something that I wanted to get right
in this Pressure Test

was being more delicate and paying
more attention to the finer details

and this is something that
I just can't get a grasp on.

How are you feeling?
I'm just pretty upset with myself.

Why?
Why? What's up?

Um, my presentation.

It's just not as neat
and, like, pretty.

Where's the head at with the pin?

My mindset's probably
to just use the pin, so...

"You've got the pin.
Just...just play the pin."

That's where my head's at right now.

Have a think about it, mate.
RALPH: Let's go!

CATH: Is he gonna play it?

BRENT: Come on, Alice, let's go!
MALISSA: Come on, girls! Let's go!

Come on, Grace!

I've piped so many cakes in my time.

But now is not the time
to be a perfectionist.

So I'm just getting all those wave
layers down as quickly as possible.

You have five minutes to go!

ANDY: Come on!
JOCK: Five minutes!

(CONTESTANTS CHEER)
Is it four?

PHIL: Attention to detail here.
You got this.

GRACE: Missing even
the smallest element

could be enough to send me home.

Just keep that rhythm. You're doing
so good, honestly. So good.

Come on, Deccy! Let's go, mate!
Come on!

DECLAN: I'm still concerned
about my presentation.

But I look around and I am the only
one up to spraying at this point.

If you want to play that pin, Declan,
you've only got two minutes to go.

Two minutes! Come on!
Come on!

(CONTESTANTS CHEER)

Let's go!

I don't think
he's gonna play his pin.

DECLAN: Being ahead, it does
give me a bit more confidence

in maybe not having to use my pin.

This is it. Are you playing it?

(SUSPENSEFUL MUSIC)

No. I won't play it!
It's not at play?

I'm not playing it.
Declan! Whoa!

Come on, Dec!
CATH: Oh, come on! Come on!

Come on!

Come on, Grace! Come on!

This is pure panic for me right now.

I don't know how to attach this.

I still haven't sprayed it
with chocolate.

CONTESTANT: Come on, Gracie!
Come on, Alice!

Other one, other one.

ALICE: Declan being the gentleman
that he is...

You're alright. Here.
It's not working.

..he comes over and helps me
with the spray gun.

This is nerve-racking.

Thank you so much, Declan.

30 seconds!

(CONTESTANTS CHEER)

RHIANNON: Go, Grace!
Go, Grace! Get it on!

Get it on! Come on, Alice!

Come on! Get it on! Get it on!

Come on! Go, go, go!
Alice!

Get it on the plate! 10...

ALL: ..9,8,

7, 6,

5, 4,

3, 2, 1!

That's it!
Done!

Good job.
That was so stressful.

It was!

Oh, my God.

Did you use the pin?
No. It's still with me.

(DRAMATIC MUSIC)

(SIGHS)

I'm nervous as hell.

Good luck, Declan.

Definitely not confident I'm safe.

Here he is, the gamblin' man.

Yeah.

Today could be my day
where I go home on MasterChef

and I'm the bloke who was too
stubborn and didn't use his pin.

ANNOUNCER: In the mood to cook?

on 10 play.

(BIRDSONG)

(SUSPENSEFUL MUSIC)

Declan, how come
you didn't play your pin?

The angel and the devil
on each of my shoulders...

Yeah.

..like, you know,
"Play it safe, you'll be fine."

But I think just, like, came down
to me backing myself.

I think there's two ways
this is gonna go.

One, we taste the dish, it's epic.
You keep the pin on your apron.

The second is, we cut this open,
something's wrong with it,

you get sent home.

We gotta taste, brother.
Thank you, Declan.

DECLAN: Shit. Shit. Shit.

JOCK: What do we think
about look, guys?

I mean, it looks a little rough
around the edges.

But did we ever think
that someone was gonna be able

to make it look exactly like yours?

DONATO: No, we didn't.
It was a tall ask.

Shh!

(MELISSA WHISPERS) OK.
I'm ready.

(CRUNCH!)

Yeah, baby.
Yeah.

That's satisfying.

Layers look good.

So impressed with this.

From a flavour perspective,
it's, like, 99%...

It does.
..to yours. It really has...

I think it's testament to the way

he's followed that recipe
to the tee.

I can't pick holes in it.

The balance of flavours
within everything is bang-on.

The visual - he was under the pump.

But flavour-wise, nailed it.

He made a very thoughtful decision
to not play the pin

and I think that it's paid off

because the result is something
he should be proud of.

Yep.

Well, look, I finished mine, so...
(LAUGHS)

That kinda says something.

Me being an ice-cream fiend,
I really enjoyed that.

The strawberry gel, the vanilla
gelato, um, the chocolate gelato,

the tempered chocolate,
the Chantilly cream,

it is all so sound.

And I'm so glad for him because
this will be a jolt of confidence

that he needs.

Good luck, Alice.
Go, Alice. Well done.

Thanks so much, Declan.
Thanks, Gracie.

My main concerns are the form.

It doesn't look exactly
like the original.

Hi, Alice.
Hi.

And then that gelato
that melted on the counter -

I'm just a little bit worried
about that.

You started really strong.

Where did the wheels
start to come off for you?

I took, um, too long
trying to get my ice cream

out of the ice-cream churner
to go and do the chocolate gelato.

Mm.
That ate into some time.

How do you feel about sitting in
front of what you've created, though?

There's the perfectionist part of me
that goes,

"Oh, gosh, I can see all
the things that are wrong with it."

But then the other side of me
is just saying,

"You managed to plate it."

Yeah.
I should be happy about that.

We'll taste now.
Thank you so much.

Thanks, Alice.
Thank you very much.

DONATO: Thank you.

She's a little rough.
Yeah.

Interesting-looking
rendition of yours.

ANDY: She went hard with
the Chantilly on top, didn't she?

Listen.

(CRUNCH!)

OK. Good crack.

How do we look?

Internally, it's good.

It's definitely a different texture.

It's a little bit icy. Don't know
if you're picking that up.

I have to commend Alice
for finishing.

It wasn't looking like
she would finish at all.

So I'm glad that she did.

But where this sits in comparison
to yours is...

..is a little further away
than I'd like.

Yep.

It just didn't eat anywhere near
as beautifully as yours.

Definitely the gelato
is really dense.

Yep.

And I think that's come
from melting it again

and all of the air
has gone out of it.

And it's actually quite gummy.
Mmm.

Technically, everything was there,
but she didn't...she didn't feel it.

She wasn't tasting it.

When you pick up a piping bag

and the gelato is literally
pouring into the mould,

that something in you would go,

"Hang on a second,
this might not be right."

DECLAN: Good luck, Grace.
Good luck, Gracie.

Thanks, guys.

I know that my vanilla gelato
is going to be

the most scrutinised element
in this dish.

I tried to fix my vanilla gelato,

but ultimately I've missed a step
or I've mis-weighed something.

And this is probably
going to send me home.

You have a few problems
along the way. Talk us through them.

So, I had some issues with the
sugar levels in my strawberry gel

to start off with.

And I...
Next would have been gelato?

Yeah, my gelato. So,
something happened there which...

I mean, I'm sure I'll read back
the recipe tonight

and maybe the light bulb
will turn on.

But I didn't want to give up.

I'm incredibly proud of you
that you got this up.

With that, we're gonna taste it now.
Thank you.

Ohh!

DONATO: I don't think
this is gonna be great.

Oh, I'm so nervous about this.

Ready?

(CRUNCH!)

Chocolate work sounded solid.

God, you know what?
It's not that bad.

Looks pretty good.
It's held.

This eats rather well.
Mmm.

That strawberry's
quite sharp and bright.

Yep.

I am so happy for Grace.

Look, I'm not ecstatic about the
visuals here, do you what I mean?

But the strawberry in the centre
is delicious.

The gelato is beautiful.
It's creamy.

The creme Chantilly is lovely.

Chocolate...

(CRUNCH!)
..beautifully tempered.

Overall...

..it's pretty close to yours.
Yep.

The vanilla, like you said,
the fix she did on it fixed it.

Yeah.

The gel, she got it right.
It's perfect.

I can't really fault her
on the textures or the flavours.

It's just the construction.

I didn't expect that.

Like, honestly.
No, no.

(DRAMATIC MUSIC)

Donny, how was it watching
three amateur cooks

attempting your dish?

Oh, it was tough. It was tough.
(LAUGHTER)

Sorry! (LAUGHS)

You finished, and, for me,
that was impressive.

Let's give it up for Donato Toce!

(APPLAUSE AND CHEERING)

JOCK: Today the pressure was on.

And for one...more than others.

Declan.

You had a pin
and you didn't play it!

Yeah.
But you didn't need to.

Oh!

'Cause, Declan, your Messinetta was
so similar to Donato's in taste,

there's no way
we could send you home.

Oh!
Congratulations, mate. You're safe.

(DECLAN SPEAKS INDISTINCTLY)

Oh!

I can't believe it.

The pin lives to see another day
and I'm safe.

So, it comes down to Grace and Alice.

Alice, even though your chocolate
was very nicely tempered,

the texture of both your gelatos
was a little bit off.

OK.

Grace, you battled through
the cook today

and the end result
was not that pretty either.

But, you know what,

pretty is overrated
when it tastes as good as yours.

Every element on that plate
was bang-on in terms of flavour.

And that's why you're safe
and I'm sorry, Alice...

It's alright.
..you're going home.

Thank you so much. Congratulations.
Well done.

Well done.

MELISSA: Alice, this is the toughest
cooking competition in the world.

Making it this far in this place
is a huge achievement.

You are an incredible woman
and a talented cook.

Thanks, Mel. I really appreciate it.
Thank you.

Wherever you land in the world
of food after this,

whatever shape your food dream takes,
we know that you will excel at it.

Thanks, Mel.

I agree.
Thanks.

But now it's time to say goodbye.
Thank you.

I'll miss you.

ALICE: MasterChef has made me feel
for the first time

that anything is possible.

You just need to open the door. I
feel like I've just opened the door.

Mel, you're gonna make me cry,

but thank you for everything
you've ever said.

You've taken a great sacrifice
to be here. Make it count.

And at the risk
of quoting 'Casablanca',

it's the beginning
of a beautiful relationship

and that beautiful relationship
is with food.

'Bye, Alice! Love you!

Give it up for Alice, everybody!
(APPLAUSE AND CHEERING)

ANNOUNCER: Tomorrow night
on MasterChef Australia...

Full-nostalgic
Chinese takeaway place.

..it's a good old-fashioned
Service Challenge.

THEO: It's so nostalgic to me.
It's crazy.

Let's move,
let's move, let's move!

Backs! Backs!
Backs! Backs!

Alright, alright,
let's go, let's go!

CATH: Oh, no!

There's real people coming!

I forgot about that.

But can they conquer the classics

of an Australia institution?

I'm here for the win,
so I'll do whatever.

Captions by Red Bee Media