All language subtitles for Masterchef.Au.S16E11.720p.WEB-DL.AAC2.0.H.264-WH

VOICEOVER:
Previously on MasterChef Australia,

with a secret twist...

Wait, what?

..their mystery boxes...
ALL: Oh!

..multiplied.

SOFIA: Surprise!

The baby boxes brought big rewards.

Ooh! Oh!

Oh, yeah, yeah.

And the results were mind-blowing.

ANDY: They were dynamite!

POH: That is a beautiful plate
of food.

That...is...unbelievably epic.

But Sumeet, Snez, Mimi and Khristian

found themselves in the bottom four.

Tonight, it's a dish so exquisite,

it won a Michelin star.

MIMI: First pressure test
of the season.

They're called pressure tests
for a reason,

so...I'm pretty terrified.

We got this, Mim.

And with the new judges,

I know that they're gonna choose
something iconic.

Come on down.

My worst nightmare would be
if it's a dessert

and, like, a long recipe,

I never follow the recipe.

I always kind of add something,
change something, move something.

So, I'm a bit worried about that.

Morning, everyone.
ALL: Morning.

I'm shaking.

Righto.

First-ever pressure test.

Black aprons are on.

Someone's going home.

Pressure is something
that you're gonna need to handle

if you want to win this competition.

So, shake off any nerves that you got
and get ready.

For your first-ever pressure test,
we wanted to go big.

And the chef who set this one
is definitely a big deal.

Their career spans not only decades,
but continents.

Stop it!

It's a doozy. (GIGGLES)

With an empire of
multi-award-winning restaurants,

they are respected and revered
internationally.

OK.

A famed mentor,
their cooking academy

is one of the top in the world.

His four Michelin stars
speak for themselves.

Please put your hands together

for the nation's
favourite Frenchman -

it is none other than
our very own Jean-Christophe!

(CHEERING AND APPLAUSE)

Mwah! Bienvenue.

KHRISTIAN: He's right
in front of us.

It's the man himself.
And I'm so excited.

I look up to him as somebody
who I'm going to learn so much from

and to be able to cook
one of his dishes today -

sick.

(ALL EXCLAIM)

What do we have?

I am so honoured
and seriously excited.

This recipe, back in 1992,

when I become my first-ever
chef patron.

All the years I worked
as an head chef for somebody else,

I said to myself,
"That's it. I've had enough.

"I want my name on the front door."

But we were not busy enough.

So after four months, I started
having pressure financially

and I knew I might go under.

This recipe actually got me
the Michelin star that year...

..and saved me.
Oh!

The whole story is playing out
in my mind.

Oh, my gosh.

It's a big deal.

I'm ready for anything now.
(CHUCKLES)

This one is not gonna be easy.

Today, you are gonna be making my...

..Jack-in-a-Box.

What is that?!

(LAUGHS) What is it?

I was really hoping for a dessert
but this is on another planet.

It's shimmering in the lights,

like, so clearly,
it looks like glass.

It's sugar. It's sugar work. I've
never worked with sugar like that.

SOFIA: Who wants to taste
Jean-Christophe's Jack-in-the-Box?

Welcome. Bonjour, bonjour.
Bonjour.

Oh, wow.
Here we are.

Looks spectacular.
Jack-in-a-Box.

So, what we want -
the springs to move.

Wow.

That looks hard.

And the crunch.

(SNAP!)
(ALL GASP)

So, it needs to be super thin.
We want something... That's right.

And inside...

KHRISTIAN: Oh, those layers!
Oh, wow.

There's three layers.

We've got the brownie on the bottom.

The brownie is nice and soft.

So, it's nice and fluffy
and it's indulged with some whisky.

Then you have the chocolate mousse
and vanilla.

You need vanilla to give that
je ne sais quoi,

a touch of bitterness.

That's amazing.

And then we have this lovely
white chocolate cream.

And also, on the top,

we've got little hazelnuts
which has been roasted.

Wow.
It's roasted, but it's not bitter.

It's just beautiful.

They, like, crumble.
Yeah.

It's multi-layered.

I can taste the alcohol
in the bottom-most layer.

I can taste the richness
of the chocolate mousse.

The creamy sweetness
of white chocolate cream.

But what's freaking me out
is that sugar work around it.

When you make the sugar glass,

you need to be on the top of it
before it gets set too hard.

You need to be extremely precise
and attentive.

It's like a smoky caramel.

I'm thinking, "What has he done
to this sugar?"

Look how flexible it is.

That's insane.

Are you pleased? Are you excited?
Yep, definitely.

We're happy to cook your dish.

Thank you, Chef.
Absolutely.

That's ridiculous. That's so good.

OK, guys, you'll have three hours.

OK.
Right.

We are looking for dishes that
mirror Jean-Christophe's dessert

in both look and taste.

The cook that brings us
the least-accurate Jack-in-the-Box

will be going home.

I don't like when someone
has to go home.

Jean-Christophe,
would you like to send them off?

On your marks...

..allez, allez! Good luck!

(ALL CHEER)
Bonne chance!

Good luck!

We're going.
Ooh!

I'm feeling really anxious
about the first pressure test.

But I was hoping it would be
a dessert,

so I'm really glad and relieved
that it is.

It's a Michelin-star dessert.
That is blowing my mind.

Not only am I in the kitchen
with the Michelin-star chef himself,

it's his dish and he's going to
try it once I make it.

Go, Khristian.
Where are the nuts?!

There's so much I need to get done.

I can't get stuck into reading
this recipe too much.

I need to just check
the first two steps.

Jean-Christophe's hazelnuts
on that dish

were just like little candy balls

that exploded and crumbled
when you ate them.

And I need to get these
roasted perfectly.

Low and slow,
120 degrees for 45 minutes,

but I think I might even have
to take 'em a little bit further.

You need to trust your palate
when it comes to something like this.

105 grams of white chocolate.

Now getting my white chocolate cream
ready to go.

I've got to be precise, to a T.

The white chocolate cream
was fluffy, creamy, silky smooth.

It's like what I want to be smothered
on my gravestone.

(READS) "..for 30 seconds,
remove and shake the bowl.

"Return to... (SPEAKS INDISTINCTLY)

"until there's a 50:50 ratio
of solid, liquid and chocolate."

The key to this is to not
over-temper your chocolate.

Don't over-whip the cream
and just combine them

and fold them delicately.

Once I warm my cream, I need to mix
it in with my tempered chocolate...

..add some chilled cream into it

and then put it onto a tray
and into the blast chiller.

Well done, Sumeet!

Thank you.

Yes, Sumeet. Cool that down.

OK, so, I've finished
the white chocolate cream.

I'm now getting onto the brownie.

I've cooked brownies many times
before at home,

for the kids, I make it for school.

But this is Jean-Christophe's
award-winning brownie.

This is not Sumeet's home-baked
brownie for the school fete.

100 grams of honey.

I've got to be precise.

I've gotta get the flavours right.
I've gotta get the texture right.

I really hope
that I leave myself enough time

so that I can really spend some
good time doing his sugar work.

Sumeet, how are you doing?
Hello, Chef.

It's an absolute privilege
that it is Jean-Christophe

that has set the pressure test.

White chocolate, texture right?
It's set.

Setting?
It's set already.

Follow the recipe.

The amazing career that he's had
actually comes to life for a minute.

It's brilliant.

Looking amazing, mama.

Business time.
'Cause the whites are on.

And I have been dying to see you
in this kitchen,

like this,
with your whites on, ready to go.

And I feel like I've got to try
and get attention from you.

'Cause you just keep looking
over my shoulder.

All you wanna do is help them.

You're anxious for them
to have success.
I am, actually.

I feel emotionally excited
to get this dish,

because it did save me from trouble
and got me the Michelin star.

So, it is very important to me.

But also, I feel a bit sorry
for them...

..that they have to survive
this pressure test.

The two of you have done
pressure tests plenty of times.

Is it too big a thing to say
that it's an advantage

if you survive?

Yeah.
Totally is. Yeah.

Because you learn so much

about how to work under pressure,
time management.

And, again,
it's that thing of thinking

you're not gonna survive something

and then being able to get
through it.

It just serves for, like,
another notch of confidence.

Yeah. All of these guys probably
would have eaten or cooked

a chocolate brownie,

some sort of mousse
and a flavoured cream,

but what they haven't done
is any of that sugar work.

It's so delicate.

I mean, just breathe on it
and it will shatter. You know?

Yeah.

No box, no dish.
No box, no dish.

That's the bottom line.
Yep.

Still on first page of the recipe
for this white chocolate cream.

I have no idea
why is it not melting?

But for some reason,
I can't get it right.

OK, I just do it again.

Melting chocolate in microwave.

The problem is
I never use microwave.

I don't have microwave at home.

Just doesn't make sense.

This is my second time.

Can't believe it. I did it twice.

Like the same second.

Snez.
How are we going?

We're alright. How are you going?
No. Not good.

What's going on?
I started again

'cause my white chocolate,
it just didn't look right.

Just, for some reason,
it wouldn't melt.

Snez, there's this fine line...
Yep.

..with relying on your instincts...
Yep.

..and reading the recipe
and following the recipe.

Right now, you're probably
too far into the recipe world.

Yes.

You are literally one of
the best cooks in this kitchen.

Oh.
You just need to take a breath

and just follow the recipe
and use your instinct.

Thanks, Andy.
You got this.

It's 37 degrees already.
I'll take it off.

Thank you, Chef.
Be careful, please.

This is the foundation.

And you won't melt.

You're fine, you're fine.
Keep calm and focus.

It just won't melt.

I don't know why.
I did exactly 30 seconds, 20 seconds.

I add the cream component
to this white chocolate

and it's supposed
to all melt together,

but it's really lumpy
and I'm not happy with it.

Just doesn't look smooth,
doesn't look silky.

OK, that's it, I'm doing it again.

Again. Third time.

Oh, I better have enough chocolate!

(SIGHS) No!

Oh, I better have enough chocolate!

You've got this, Snez!

Oh, she doesn't have
enough chocolate.

No!

(EXHALES)

We have three hours to make
Jean-Christophe's Jack-in-the-Box.

But for that white chocolate cream
top layer,

there was enough chocolate,
if you make a mistake,

to make it second time,

but not to do a third time.

Uh... (SIGHS)

That's it.

I have only 75 grams
of chocolate left

and I need 105 for this recipe.

Snez, take your time because
this is the foundation of the dish.

I know.

So, this is what I have,
I need to work with it.

I don't have a choice.
I don't want to go home.

Come on, Snez. You got this.

You know the thing
with pressure tests, personally,

once you make a mistake,

your morale just takes a dive.
Your confidence.

And it's so hard to reset.

This is the simple stuff
in the recipe.

Like, they've still got to
climb Everest.

Yeah.

OK. I need to reduce the cream.

OK, I got this.

I think I'll just reduce
the other elements.

I really hope I can do this

but I fail maths at uni,
like, four times - no joke.

Not a great start, but you know what?

It's a pressure test for a reason.
(LAUGHS)

Can you believe it?
One hour has already gone,

so you have two hours left.

Come on, let's go. Lift the pace!
(APPLAUSE)

I can smell brownies.

Oh, yes. Mmm-mmm.

Mimi, I probably did this dish
before you were born.

1992, was it?

Yeah, that's right.
Yeah, I wasn't born.

I'm now on to the chocolate mousse.

The key to a good chocolate mousse
is that it has to be rich in flavour

but there has to be a lightness
from the cream.

My hands are shaking.

I've made chocolate mousse before.

It seems simple, but it is finicky.

Oi.

Right now, my perfectionist soul
is just weeping

because I usually like to
take my time making this.

I'm trying to rush through
these elements

that go inside the Jack-in-the-Box.

Because I'm so scared
about this sugar work.

So, I'm going to have to make sure
that I save enough time

to do the sugar glass
as cleanly as possible.

Come on.

Because I know that's
the hardest part.

Look at Mimi.

Her cream is a bit off.

Doesn't look stiff enough?
No.

It doesn't feel as smooth
as it should be.

Argh!

But I really want to move on.

The sugar work, it is the one part
of this recipe

that I've never attempted before
in my life.

I just want to get to it
as soon as possible so I have time.

Um, it's... I feel like it's a little
thin, but I know it'll set,

um...later on, so...

DARRSH: Make sure
you're mixing that chocolate

when it's coming out
the microwave, yeah?

This is my last white chocolate,
so I need to get it right.

If this doesn't work out,

might as well just turn around
and go home straightaway.

I've reduced every element
the same amount.

I'm so nervous.
I'm, like, sweating on inside.

Uh, so, yep. This is looking good.

Whoo!

(ALL CHEER)

I might be behind for everything else
but I got this done.

Well done, Snez!

Cut the brownie into a six by six.

Is that six?

I'm confused!

(CHUCKLES)

Was that you just yelling,
"I'm confused."

This bit is not worded very well!

You want some commas?
That should be two steps.

I'm convinced.

When you finished your cook early...

That's the teacher
coming out in you.

It's time now to get my assembly
started up.

I am cutting out the brownie
to fit the mould.

I need this to soak in the whisky.

Nice nuts, Sumeet.

(CHUCKLES)

I poured a few of the flattened
roasted hazelnuts.

Is it yummy, yummy?
It's good. It's tasty.

Then I've got to pipe exactly
55 grams of the chocolate mousse.

And then 55 grams
of white chocolate cream.

Literally hits the top of the mould
and is a perfect finish.

My God. Beautiful.

Attention! Attention, everyone.

You should have, by now,
your entremets assembled.

You have 1 hour and 20 minutes left.

Wow.

Just keep spinning.

Keep pushing. Keep pushing on.

KHRISTIAN: You're making me
nervous, Chef.

I've just done my foundation mould
of the whole dessert.

That's in the blast chiller,
setting.

I'm getting my sugar glass ready.

600 grams of iso salt,
50 grams of water.

A little bit nervous, so I'm just
going to follow it by recipe

and just stay calm.

I've never worked with
isomalt before.

Is that it?

I feel a little bit nervous.

I can see that the recipe

is actually asking for 600g
of this isomalt sugar crystals

with just 50g of water.

Wait.

That proportion is crazy

'cause if I was to make
a sugar syrup,

I'd probably do, like, a 50/50.

This is so little.

It's gonna take a bit of time.
Give it time, give it time.

You need to get it at 150, yeah?

225.

Just over two hours in now

and they're starting to do
the sugar work.

OK, working with it.

I'm not feeling confident.

It is definitely very intense.
You can feel the pressure.

KHRISTIAN: I just gotta set
this temp to 225.

Get that isomalt sugar to a liquid
and then bring it down to 170.

My hand shaking is gonna be
the hardest part 'cause, yeah,

I don't stand still
or stay still in general.

Almost there, almost there.

Finally, my sugar crystals
have melted.

Put the cocoa powder into it
to get that smoky colour.

Wait for it to fall to 170

and I'm pouring it
onto my silicone mat.

Put another silicone mat
on top of it.

And just roll it out really gently

'cause it's gotta be a thin piece
of sugar.

It can't be like a thick,
you know, piece of glass there.

This is, like, fine work.

I'm waiting for it to cool down
a little bit

and then I'm gonna peel off the top
mat and then carve out my, um...

..four sides of the boxes.

I look at that crystal.

Oh, my God.

It's not cutting.

It's hard rock set.

I'm not going to be able to cut out
little squares out of this.

And I'm looking at that clock
just ticking away.

I do not have enough time
to melt another lot of isomalt.

What is this isomalt nonsense?

(SUMEET SIGHS)

Oh, what do I do?

What do I do?

It's hard.

I'm looking at Sumeet and, like,
she's trying to cut the squares

and it's hard, and she's looking at
us and trying to get some help.

Gotta heat it up. Heat it up.

Sumeet, heat one part and cut it.

And then heat another one
and cut it.

We're giving tips for what we think
has to be done,

but we are not sure either.

So, I don't know if we are
actually helping or not.

Shucks.

This is super frustrating.

Oh, God.

It's a little bit fiddly, this stuff.

It's sticky. It's losing shape.

Then two seconds, it's set.

I have to do eight squares.

And I've got two done so far.

(SIGHS) I'm panicking.

(SIGHS)

The pressure is on.

One hour to go.

ANDY: Come on!
(ALL CHEER)

SNEZ: It looks great. Yes!

Got the element for the actual cake
in the blast freezer.

ALEX: Go, Snezi. You got it, girl.

Little trooper.

Snez, have you put your entremets
together?

Yes. Put them all together.
They're all in the blast freezer.

POH: Wow.
Yeah. So, now I'm on to my sugar.

I know.
Amazing.

You should see me, like,
10 minutes ago.

Time is still worrying me, so...
And this is gonna be tricky part.

So, I better get on this
as soon as possible.

But just take
a little breather here.

That's what I always tell my kids.
(CHUCKLES)

Yeah. Nice to take your own advice
sometimes, isn't it?

Just reset. Just reset.
You've caught up now. OK?

Beautiful. Thank you, ladies.

Good luck.
Thank you so much. Appreciate it.

Come on, Snez! You got this.

OK, OK, OK, OK, OK.

Um, I'm trying to extract my squares
from the giant sheet of sugar.

I'm scared.

Don't be scared.
Just take your time.

Argh! Cracked it.

Ooh, that's breaking.

JEAN-CHRISTOPHE: Everyone.

One little tip in order
to remove your sugar.

Make sure your knife is warm enough

to the same temperature of your mat.

Good idea. I love the man.

I love the man with passion.

(CHUCKLES)

(LAUGHS)

This is it. So, entremets
are in the blast freezer.

Everyone's on to their sugar glass.

But if there's no box,
there's no dessert.

And you can feel it in here.
Yeah, yeah.

Like, gantry's watching over there
like a hawk

because this is make-or-break...
literally.

Ah, I just cut myself with caramel.

Khristian's cut himself
on his caramel.

He's a bit all over the shop.

You know, he's not working clean
and precisely.

Oh, that was hot.

God, stop shaking!

From what I can see,
Mimi looks like the only one

who's being quite a perfectionist,

but she's also quite behind.

I am amazed at how quickly
Snez has caught up.

It's just whether if in that push-on
period, she nailed the elements.

Yep.

JEAN-CHRISTOPHE: You know my concern
when they start making the springs,

then you see the real pressure.

Because you can't just put caramel
around the stick.

You gotta make sure you get it
at the right temperature,

use your little intuitions
and try to stretch your caramel.

So, what you're saying
is this isn't the hardest bit.

This is nothing.

I think you're gonna lose
a few friends today.

(ALL LAUGH)

SUMEET: Oh, man.

I'm still trying to cut my glass.

MIMI: Alright, here we go,
here we go, here we go.

SUMEET: I think everyone else
is sort of getting there,

but I just have to not lose my cool

'cause I'm not going home today.

Nice job, Sumeet. Love your work.

'Allo, 'allo, monsieur et madames,

don't let the pressure
to get to you.

You've got 45 minutes left.

ANDY: Come on!
45!

Three. Three, four...and the rest
with hazelnuts.

How crazy is Snez?

She's caught up so quickly.
I know!

I need four plain

and four with, um, with nuts on it.

So, I'm gonna just get one more

and then I'm getting on
the spiral thing.

SUMEET: Not all the pieces
are coming out

like I would have liked them
to come out.

It is what it is.
I can't do anything right now.

LILY: Keep following
that recipe, Sumeet.

You're doing really well.

MIMI: 'Cause I cracked the last few,

my perfectionist brain told me
to start again.

So, I'm halfway on the edges
of the box.

(SNAP!)
KHRISTIAN: Tch.

It keeps breaking.

DARRSH: I'm a little worried
about Khristian on the front bench.

I think he's, like, overworked his
sugar a bit, and it's just too thick

and he can't get it thin enough
to cut the squares.

(SIGHS)

I'm trying to get my sugar squares
done for this.

They keep cracking.

Um, I'm trying to get my knife
hot enough to keep them square,

but it just keeps cracking.

It is what it is.

Get it back up to ten...

..and we pour again.

Looking at the colour
of Khristian's isomalt

and it looks a lot darker
than everyone else's.

If you're doing sugar work,
the darker it is,

it means there's less water content,

which means it's going to be harder
to actually mould.

(GRUNTS)

And he can't get it thin enough.

I need to do six. I've got one.

They keep breaking...

..and I don't know what to do.

Nice, Sumeet.
That's the way. Get it in that box.

Keep it trucking.

SNEZ: OK, let's get on
the swirly stuff.

Khristian's really far behind now.

KHRISTIAN: I'm stressing out.

(CRACKING)

(EXHALES)

I'm freaking out.

Falling behind majorly.

Yes, Snez.

Her sugar looks stunning.

This looks beautiful!

I need to get five more squares done

and I don't even know
how many springs.

Tch! Gosh!

Everything I'm trying,
nothing's working.

Stuck my recipe together.

Oh, my God, this is so stressful.

Come on!

I'm melting down here.

I'm ready to walk out the doors
and go home.

Pressure makes diamonds
and we want to see a gem of a dish.

You have 30 minutes left!

I don't know how to do it.

KHRISTIAN: Come on!

Khristian.
Yes, Poh.

You should work on the silpat
because this is very unyielding.

Yep.
So, it's shattering more on there.
OK.

How are these guys going?
Khristian is starting again.

When you're going to cut it,
think about what makes sugar melt.

Right?
Heat.

Poh comes over and in that moment
I feel so much calmness.

Don't get frustrated
and just lose patience with it, OK?

Yes, Chef.

And it reminded me, this competition
means so much to me.

It's the dream come true.

I'm from Broadmeadows,
which is a little blimp on the radar,

cooking a Michelin-star chef's meal
for him to try.

Like, how am I in this position?

Got it?
Yep.

You grow up in an area where...

..there's not a lot of people trying
to strive for much, or dreaming.

You're going really well now.

It's so easy to get stuck into
this cycle of not changing

because it's easy.

I don't wanna do what's easy.

I'm here to prove
I am worthy of this kitchen.

(SIGHS IN RELIEF)

Oh, my God, look at that.

Yes, Khristian!
Well done!

Redemption, baby.

I don't wanna scare anyone...
(CHUCKLES)

(WHISPERS) ..15.

15 minutes...

(YELLS) 15 minutes. Come on!

15 minutes!
(ALL CHEER)

Argh! OK, just gonna have to move on.

I'm moving on to my spirals now
because I need to.

I'm not happy with my squares.

I can see a giant crack
in one of them.

(PAINFULLY) I feel sick
to my stomach.

Jean-Christophe's sugar work
was so detailed and perfect.

The springs.

They were so fine and so even
all the way along.

All the way up.

Nup. I don't know how to do this.

Sugar senses when you're scared,
I'm convinced.

Guys, I'm freaking out.

Don't freak out.
Don't freak out, Mims.

I cannot freak out now.
I'm just repeating that to myself.

"Mimi, crack on."

JEAN-CHRISTOPHE: C'est no bad...

Presta...
Welcome to my club.

(WHISPERS) Great job.

Oh, my God, I can't believe it!

Why?
Because I can't believe it does that.

At that moment,
I have this glimpse of...

..you know, Jean-Christophe's story
about how he made this dessert

in time to rescue his restaurant.

Look at your smile!

Oh...
This is beautiful.

Yeah, Sumeet!

Look at the ingenuity of the man

to figure out that the isomalt
would give him that spring

at such and such temperature.

It's not an easy recipe, by the way.
It's not...

And I can only admire you
and everyone...

Yes.
..for trying.
Oh.

Three large, two medium
and two small.

And then you need to put them all on
a box without breaking any of them.

I know! That's why I wanna
have spare. (CHUCKLES)

Yeah. Good.

You crazy kid.

Oh, my God.

Now we started, we can't stop!

I got all my elements ready

and I'm just about
to start assembling.

Oh, my God, it's perfect!

Ah!

I'm still amazed that Snez has been
able to wipe out all that time.

Yeah.
Yeah.

Now, the thing is, like, please
don't break the glass windows.

I put the glass sides first
and I'm already like, ah!

OK.

Stick.

Nice.

OK.

MIMI: God, my hands are so shaky.

(SNAP!)
No!

SUMEET: My hand's shaking.

That's just gonna have to go.

First box lid,

let it melt a little bit
and then you quickly...

No!

..drops. (SIGHS)

My heart sinks.

I'm like, "Oh, my God,
it's gonna be hard."

Oh, my goodness.

I hate to spring it on you, but you
only have three minutes to go!

Three minutes!
ANDY: Come on. Three minutes!

(CLAPPING)
Let's go, Snez! Go, Mimi!

KHRISTIAN: I'm hearing judges yell
out time calls and I'm blanked out.

I'm the only one in this room,
I'm pumping out sugar.

I was literally about to give up
and I'm so relieved I haven't.

POH: Khristian, I reckon
you can make springs, mate.

I think so too, Poh.
Yep.

I'm back baby,
the boy is back in town.

I wrap and I wrap, I wrap, I wrap.

One of these springs come out,
it's perfect!

Oh, baby.

Whoo-hoo!

Oh, my gosh!

Crap, I gotta do that again!

Go, Khristian.

Deep breaths, deep breaths.

My heart is pounding
out of my chest.

My hands are so shaky.

I know that my Jack-in-the-Box

is not going to be the same
as Jean-Christophe's.

It's not gonna stay!

I'm just hoping that I've done
enough to keep myself safe.

How much time do I have left?

Get it on the plate,
you have one minute!

ANDY: One minute!
(CHEERING)

Come on, Khristian!

SUMEET: I've got
all my elements done.

The only thing I'm really worried
about is my glass.

It was so fiddly.

So, you know, I've had some cracks
in it.

You have 10!

JUDGES: Nine! Eight!

Seven! Six!

Five! Four!

Three! Two!

One!
That's it!

That was the craziest experience
of my entire life.

I'm still shaking from it.

I was so happy
and then this thing just fell down.

Wingardium Leviosa.

SNEZ: I'm looking at my dish
and it looks great,

but I did rush through
most of the cook.

Have I done it correctly?

Did I miss something?

Wow.

POH: The heck?

He's out of his seat! Like...

I don't know.

If you asked me in the first hour,

I probably thought I won't
give you anything. (LAUGHS)

Flabbergasted entirely.

But it's not just the way
it's presented.

Absolutely.
It's the way it tastes.

Yeah.
And the textures.

Yep.
The white chocolate.

How did you manage to do it
three time?

What I've done, I reduced all other
elements to the same amount.

Well done.

But I reduced every single element
to match the chocolate.

Impressive.
Yes.

Now we just gotta see if it
tastes as good as it looks.

Let's see how it cuts!
Yeah.

Well done, Snez.
Thank you, Chef.

Well done. Well done.

I...am...flabbergasted.

Like that zero-to-hero thing
that happens in this kitchen,

it just never ceases to amaze me.

You can see why this is actually
the best competition in the world.

It's because nothing is impossible.

So, are you ready to see...

I wanna hear that crack.
..what is inside?

NARRATOR: Get inspired by
our fabulous home cooks.

Stream full episodes of MasterChef
Australia, now on 10 Play.

JEAN-CHRISTOPHE:
So, are you ready to see...

SOFIA: I wanna hear that crack.
..what is inside?

Ho, ho, ho.

Pretty solid.
Very satisfying.

Well...not so much.

Pretty fragile.

I mean, it's a pleasure to actually
slice through the...the layers.

Mm-hm.

Look at this plate.
I want that one. Thank you.

It is fan...tas...tic!

The brownie is soft.

Is just absorbing the whisky.

The chocolate is nice and soft.

It's not too sweet.
It's bitter enough.

You can detect the vanilla pods
coming out.

And that chocolate cream, which was
supposed to be a disaster,

is superb.
(CHUCKLES)

Look at how I'm getting excited.

And the nuts are roasted enough.

One of the spring is impeccable...
I got it.

..with the elegance,
that beautiful touch.

It is - just have to say - well done.

ANDY: The special part about this
is how in the weeds Snez was.

If she had stuffed that white
chocolate cream up one more time,

she was walking out.

She had to recalculate.

That really takes a real resetting.

I really admire that.

I think it tasted
identical to yours.

That's a Michelin-star-worthy dish.

A fantastic result.

(SIGHS)

KHRISTIAN: Good luck, love.
Thank you.

Good luck.

This particular dish is completely
outside of my comfort zone

because I haven't cooked
a lot of desserts.

Well, none in
the MasterChef kitchen.

We're up against
some incredible people here.

It's gonna come down
to the finer details.

Hey, everyone.
Hi, Sumeet.

You did not give up.

You went for it.
Yep.

And I think you should be
very pleased with your results.

I'm ready to eat.

Just want to taste it.

Thank you so much.
Thank you. Enjoy.

Oh, that's pretty neat, isn't it?
Look at this.

Layers.

Let's serve it up.

Absolutely.

I gotta hand it to Sumeet.

Sure, there's faults but it really
meant a lot to her to cook today.

The glass,
a little bit inconsistent.

It's a little bit thick. It's...

Some weren't square.

They were really, really wonky.

It might not be the most refined,
but she's not a dessert expert.

Hazelnuts, beautifully roasted.

That was a big point for you

and I didn't realise how big it was
until I tasted the dish.

I love her white chocolate
component.

The brownie has developed
some softness.

All the different elements
are on that plate.

I think it's a pretty good job.

KHRISTIAN: I know it's not
the best-looking dish

and I've just realised I forgot
to put the hazelnuts in,

but all I'm hoping is
all three things on the inside...

..are amazing.

This dish is kind of like me.
Happy thoughts in the inside.

A little bit rough around the edges.

Chefs.
ANDY: Here he is.

Khristian.

One of my walls fell
at the end of the count.

I was like, I was watching it fall.

And I was just like...

But it's OK.

I can't believe I made that.

You should be pleased with yourself.

Thank you, Chef.
Trust me.

I'm so proud of that dish.

We'll taste now.
Thank you so much.

Thank you.

I'm so proud of
our boy from Broady but...

..this dish
does not look like yours.

POH: It's like mid-renovation.

Yes, maybe Khristian was not perfect

but the springs are elegant enough.

Look at it. It's just lovely. Look.

Look at that.

Looks amazing in the middle.

So, the white chocolate is delicious.

It's not too sweet.

The dark chocolate mousse for me,
it is just a little bit overmixed.

And we miss out the vanilla.

The sugar glass, inconsistent.

And if you taste a piece
of sugar glass by itself,

it actually tastes
a little bit bitter.

Also, the colour, that feels like
two different people made these.

The big issue,

and it's a real shame because there
are hazelnuts within the box,

but he hasn't got them on top.

And they weren't roasted
properly either.

No.

So, there was a lot of opportunity
for flavour there

that was just not used.

I wanted so badly for him
to pull through.

It's gorgeous.
Good luck.
Thanks, guys.

I think it is the last time I'm
going to be walking up to the judges

because it doesn't look great.

There's cracks in the glass.

There's a lip of the box missing.

I have no idea if my white
chocolate mousse is right.

It is far from Jean-Christophe's
final dish.

I just don't want this to be
what sends me home.

Hey, guys.
ALL: Hey, Mimi.

Oh.

It's a little three-lidded box.

Had some accidents assembling it.

We're going to taste your dish.

Thank you.
Thank you. Enjoy.

I've got a terrible feeling
about this.

JEAN-CHRISTOPHE: Let's crack the box.

Hmm. Ooh!

ANDY: OK.
That's thick.

Little thick.
Wait, look.

Yeah. It's quite thick, actually.

Mm.

So, I think the springs are fabulous.

Very spaced.

Thicker to smaller to thin,
I like that.

That was spot-on.

The creaminess of
the white chocolate.

Not too rich, not bittery.

Springs were beautiful and thin.

The biggest problem I have with this

is the chocolate mousse.

It's really grainy.

It's split and it actually
affects the flavour.

We look like the cream has been
on the verge to turn to butter.

So, maybe too warm or over-mixed.

The sugar glass are not consistent.

I got, like, a big old dirty wedge

that was like, you know,
a couple of mil thick.

I do feel like the way she cut
the squares was really accurate.

SOFIA: In terms of their shape,
pretty much perfect.

All of the edges were touching,

but that pressure
that she put herself under

is also the reason why
she was missing one of her lids.

I'm a little bit worried for Mimi,
to be honest.

It's not every day that you get
to recreate a Michelin-star dessert,

let alone do it in three hours.

And you should all be incredibly
proud of what you've achieved.

You managed to keep resilience,
you know, focus.

You've been fighting for your life.

And you gave me a little bit of a...
you know, a flashback,

what happened to me.

I would like to say thank you.

And I mean that from the bottom
of my heart.

It came down to a bottom two.

Mimi and Khristian.

Mimi, your white chocolate cream
was spot-on,

but your mousse, unfortunately,
was grainy.

Khristian...

..the aim of the game today

was to create a mirror image
of Jean-Christophe's dish.

Your brownie looked and tasted
just like Jean-Christophe's.

But I'm sorry to say,

Khristian, there were just
too many pieces of it missing.

And that's why you're going home.

Oh, Sorry, man. Sorry, Khristian.

ANDY: Khristian. The boy from Broady.

Mate, I know you don't
want it to end here.

And it doesn't have to.

You have so much potential

and we can't wait to see
what you do out there.

It's been the craziest experience
of my entire life. Like....

These guys have changed my life.
You guys have changed my life.

I just wanna inspire people to take
a shot at whatever they want to do.

Follow those dreams. Don't let this
be the last we see of you.

Thank you, Chef. Love you guys.

Well done, Khristian.

I have so much more inside me

that I haven't explored,
in the sense of food,

and there's so much more
I want to show people.

There's a whole 'nother thing
on the other side.

And it's this feeling of knowing
you need to take hold of that.

The boy from Broady
made it this far.

Who knows what's next?

(APPLAUSE)

NARRATOR: Tomorrow night
on MasterChef Australia...

(ALL SHOUT)

..it's game on.

Immunity, I'm
coming for ya.

Let's go!
Savvy. Savvy. Savvy!

Oi, oi, oi!

And a two-round
immunity cook...

(GASPING)

..becomes a
spectator sport.

Oh, my God.

(GROANS)

Captions by Red Bee Media