All language subtitles for Masterchef.Au.S16E33.720p.WEB-DL.AAC2.0.H.264-WH

NARRATOR: Previously
on MasterChef Australia...

Adriano Zumbo!

..Sweet Week swung into action...

(ALL GASP)

What the hell?

Oh, my...
Yeah!

..with amazing challenges...

ALL: Oh!

Oh, wow.

..that tested their dessert game.

That is an absolute belter.

It's textbook.

You've done such a great job.

That's bangin'.
You know, hit it out of the park.

That's what I came here for.

And, all week long,

each winning dish won
their makers immunity.

Oh, look at them! (LAUGHS)

Tonight Zumbo's week ends...

..with a bittersweet elimination.

Let's go, Darrsh.
We got it, bro.

My wife told me she's proud of me.
Aw.

What else do you want?

Let's do this, Sav.
Let's do this, Pez.

(CHEERING)

Are they macarons?

They might be!

There is this
Willy Wonka-like set-up.

There's macarons.

It looks fantastic.

I want to dive right in
and eat everything.

Check out this dazzling display.

Welcome to Zumbo's wonderland
of macaron magic.

Nice.

We've all enjoyed a sugar rush
this week.

But, unfortunately, Sweet Week
is about to turn a little sour.

By the end of the day,
someone will be going home.

Harry, what would it mean to make it
past top 10?

I just think making it past
Sweet Week for me

would be a massive achievement,

so top nine would be epic.

Yeah, obviously want to be here
till the end,

but I love these five people
so much.

So I think no matter who it is,
if it's me, I'll be devastated.

But if it's one of these guys, yeah,
it'd be tough either way.

Darrsh, getting to the pointy end,
mate.

How would it feel to go home
getting so close to the end?

Yeah, it wouldn't be good.
It wouldn't be good.

I think particularly Sweet Week,
definitely the pressure's on.

There's plenty more left
in the tank, as cliche as it sounds.

And I think I've just
got to get through today.

Sounds like you've got the head
right.

And that's a big thing
in this competition.

You know, whatever happens today,

take that into the next cook
and run with it.

OK, let's get down to the challenge.

Of course, this display
isn't just here for looks.

Today is all about
one of the sweet treats

that made Adriano Zumbo a legend.

This is our macaron taste test.

Zumbo's made an empire of macarons,
taking that beautiful French dessert

and just being really whimsical
with it.

I think he's done salmon macarons
and vegemite macarons

and everything in between.

I love eating macarons.

When they're made well,

they just melt in your mouth.

There's so much flavour
that can be packed into them.

Right, here's how
it's going to work.

One by one, you'll step up,

grab a macaron, taste it,
and try to identify its flavour.

If you guess correctly,
you stay in the game.

If you guess incorrectly,
you're out.

We're going to start here
on the left,

making our way through
these delicious macarons.

And the longer the game goes on,

the harder the flavours
will be to guess.

The first three incorrect guesses
will go through to round two,

where someone will be eliminated.

It's a 50-50 chance of survival.

Jesus.
Damn!

I'm bloody stoked that we're doing
this taste test.

I back myself eating and tasting
food overcooking desserts.

I just really hope I can get through
this first round

and don't end up in round two.

So let's decide who goes first.

Right, bon chance, yeah?

OK.

Your number is?
Two.

Oh...
Six.

It's not nine!
JEAN-CHRISTOPHE: Six.

Six means that I'm going
to have the hardest macaron to taste

out of the first round.

Means I'm one, doesn't it? Sick.

So, please, be in order.

I'm feeling pretty confident
now that I've got number one.

I'm stoked.

OK, Harry, you're first up.

Let's do it.

I do love taste tests.
We've done one taste test so far.

If there's anything I learnt from
the last taste test,

it's, you've got
to trust your instincts.

The first thing
that pops into your mind

is probably going to be right.

The more you second guess yourself,

the less of a chance you've got,
I think.

Is it vanilla?

Vanilla...

..is correct.

That's pretty good,
I'm happy with that.

But look, it's almost certainly
going to come back around to me,

so I don't want to get
too excited yet.

Gill, let's go.

Come on, Gill!

Go for it.

When it comes to sweets,
yeah, I don't eat them often,

so I kind of doubt myself
a little bit.

I'm feeling extra nervous right now,

especially because it's
a 50-50 chance

of going into that round two.

Peanut butter?

Peanut butter?

Correct, well done.

You wanna eat it, or...?

SAV: Well done, Gill!

Well done, Gill.

Come on, Pezza. Let's do it.

Yeah, I'm really worried about this.

I'm just going to try
and back myself in.

Telling myself, don't overthink it.

Alright, Pez, have a crack.

I've got this nice
little white macaron.

Don't know if colours
give you anything,

but it's time to taste
this bad boy.

All I can really taste is sugar.

And I'm worried, straight up.

I'm not knowing what this is.

Holy Hannah, am I going to be

the first one
to go in the elimination?

This is scaring me.

Then, all of a sudden,

I can just taste something like
coconut start to sit in my mouth.

Coconut?

Coconut?

I'm not sure.
You're not sure?

Coconut?

Yeah, I'm going with coconut.

It's correct.

One down, few more to go, I think.
(LAUGHS)

If that's easy, I'm in trouble.

(ALL LAUGH)

Come on, Sav, let's do this.

GILL: As it's going down the line,
I'm getting more and more nervous.

Ginger.

Correct.

Come on, Lochy,
let's see if you are lucky.

The more that these guys
guess correctly

it means the closer it is
to getting back to me

and I have to guess again.

And that's scary because
I could guess wrong.

Chocolate.

It's making me nervous to see
what's coming my way.

Chocolate is...

..correct.

Well done, Loch.

You're up, Darrshy.

Taste away, Darrsh.

I'm tasting the macaron,

and the pressure of being
the dessert guy

in Sweet Week hits me.

Everyone else has absolutely smashed
their first macarons

and I'm drawing blanks.

I'm thinking it's caramel.

Is it maple syrup?

I'm not sure.

Caramel?

Is that your final answer?

Yeah.

Caramel...

..is incorrect.

Oh, Darrsh!

Darrsh, the answer was honey.

I'm so sorry, you're into round two.
Thanks.

Darrshy.

I feel so embarrassed
that I've got this wrong.

That's a hard one, man, honey.

Yeah, it's obvious now.

We're into the second round of
the macaron taste test,

and we're looking for two more
contestants

to join Darrsh in round two.

Go on, Harry.

Go, Hazza.
Go, Haz.

Lemon.

That was quick, no mucking around.

That was correct, mate.
Lemon is right.

It's come back around much sooner
than I would have liked

to guess another macaron flavour.

Gill, come on down.

Yeah, Gilly.
Yeah, Gilly!

Go for it, Gill, have a taste.

I really can't tell
what it is straightaway.

I know there's a herby note.

But I really can't tell.

I can't taste any distinct flavour.

Nothing that I thought
a green macaron would give me.

And I'm very, very confused.

Hot damn.

(SIGHS)

It's so important to get
this macaron flavour.

I really can't tell what it is.

I know that it's a herb.

I just don't know what herb.

(SIGHS)

I'm gonna roll with basil.

Basil's your answer?

Basil.

Gill...

..I'm so sorry,
but basil is incorrect.

The correct answer is mint.

I was thinking that.

Oh, really?

You're into round two, Gill.

Join Darrsh.

You're alright, babe.

Well, things are heating up
pretty quickly.

We're looking for only
one more spot in round two.

So, Pezza, let's go.

Go, Pezza.
Go, Pez. Go, Pez.

I'm waiting for this flavour
to come through

like it did with the coconut.

I'm just really uncertain
of what it is.

I'm not sure.

But I'm going to go with strawberry.

Going to go with strawberry?

I'm not sure.

You don't want to have that
final mouthful, just to make sure?

Might as well.
Yeah.

I'm going to stick with strawberry.

Pezza, strawberry...

..is incorrect.

Whoa!
That was fast.

The correct answer was rose.

Oh, my God.

What was the correct answer?
Rose!

Unfortunately, you're in round two
with Darrsh and Gill.

Sorry, Pez.

The only time that I come across
rose

is when I'm in trouble with
the missus.

I go and buy her some roses
to get out of the doghouse.

But look, we've got to shake it off,

and I'm in elimination,
so time to cook.

That taste test was over
and done with really, really quick.

I'm sorry, Darrsh, Gill, Pezza.

The three of you are cooking
in round two.

The rest of you are now safe,
so you can head on up to the gantry.

Well done.

Love you.
Good luck, guys.

I feel for the guys,
it's really tough.

You've got Gill, my best mate.

And then, you know, Darrsh and Pez,
who I love as well.

So, yeah, we're going to be
saying goodbye to someone.

Uh, and it's going to be sad,

but they've just got to go as hard
as they can and really rip in.

Gill, Pezza, Darrsh.

Up here are all the ingredients

that featured in round one's
taste test.

And over here we've got
a little surprise.

For this round, you need to select

any one of the ingredients
from round one...

..and pair it with...

Drum roll, please.

..coffee!

(GILL SQUEAKS)

Your favourite, Gill!

You can make any dessert you want.

But we want the ingredient
that you pick

to work seamlessly with coffee.

It's got to be a perfect harmony.

Choice is yours.

We're giving you 75 minutes.

The dish that impresses us the least
will send its maker home.

Gill, Pezza, Darrsh, are you ready?

Yep.

Good, 'cause your 75 minutes
starts now!

I love coffee,

and I've got to pair it with
one of the macaron flavours,

which I've decided
to take coconut.

Where's the coffee, like,
the ground stuff?

But I know my desserts have got
that rustic look.

Auntie Gail's lazy daisy cake.

I like the fact that
our rugged butcher from Tassie

is about to show his sweet side
with lazy daisy.

Nana Marg's raspberry sponge cake.

That's in my paddock at home.

Take Me Home To God's Country,
that's what I'm calling it.

Yeah? Aw!

So, they're just the boulders
and that's the little creek.

And there's where I just sit
and have a banana and a beer

while I'm just trying
to get away from the missus

for a couple of hours.
(LAUGHTER)

To stay here, you've just
got to think outside the box.

It's going to have to be creative

and creative for me in sweets
is probably very unknown.

I don't know how to do this.
This is new to me.

So, today I'm going to get
some inspiration

out of what I've learned
on MasterChef,

and especially take inspiration
from Darren's cherry blossom.

You'll be making my...

..cherry blossom.

Oh!

I'm going to make
Pezza's take on smoko break.

For me, having a cup of coffee's
smoko time at work,

that's where I'm driven from today.

So I'm making an espresso custard,
coconut crumble, chocolate cake

and finished off with a nice
coconut whipped cream.

I've got so many different elements
that I've got to make.

So first thing
I've got to do is

I've got to be really quick
onto that espresso gel

that I'm going to put
into the espresso custard,

and I need to get them moulds
into the freezer early,

so they're set to be
the main highlight of the dish.

I'm going to be under the pump
in 75 minutes to get everything set.

But look, you've just got
to do what you've got to do.

Nice stuff, Pez.

Yes, make it rain, Darrshy.

I'm really, really disappointed
that I'm in round two.

I can actually feel myself
getting very internal at the moment.

Dessert week, dessert guy,

coffee challenge,
stuffed up round one.

I can feel the pressure
building inside me.

I haven't got time to just
step away and decompress.

I need to just think about
what dessert I'm going to make.

I'm going to push myself,
and I want to go all out

and wow the judges
with the best dessert of the week.

I'm making a coffee and peanut
Paris-Brest.

Coffee pairs really well with nuts.
That's where I'm going down.

Real traditional French route.

Paris-Brest is not easy.

In terms of technical difficulty,
it's right up the top.

Your choux dough needs to inflate.

It needs to leave
that beautiful cavity in the middle

for you to pipe a mousseline
or a cream.

Nice, Darrsh.

The cream needs to be silky smooth.

Everything needs to work perfectly
on a plate

and to do it in 75 minutes,

it's such a huge challenge.

I have to back myself.

It's a technical dish,
but, um, you know,

if I want to do well on MasterChef
and be here at the very end,

these are the things
that you need to get through.

Doing great, Darrsh.

What's Gill making?

PEZZA: Man, I got the sweat
coming off me.

For Pezza, Gill and Darrsh,

Sweet Week
all comes down to this cook.

And, honestly, it's anyone's game.
Mm.

Zumbo, what are some classic
coffee combinations that you love?

Oh, I'd say sesame, honey
and coffee.

Mm!
Yeah!

Coconut, peanut butter and coffee.
Yeah.

You know, pretty much anything,
really.

There's a lot there.
There is a lot there, right?

And a lot of it is harmonious
with coffee in the right balance.

I would like to see something full
of caffeines,

something give us that tick!

You know, what we get
on the morning, especially.

We want something
maybe with a bit of texture,

thickness, especially.

We are close...
You know, we're top 10 now.

We go to single figures
after this cook.

That is wild!

Getting to the end
is all about making good choices.

There's a time and a place to go
experimental

and, you know,
really push the boat out...

Yeah.
..this ain't one of them.

No.

We've given them a heap
of ingredients,

so it's endless
what they can choose from,

so it's going to come down to them.

What's Gill doing?

Oh, wait. Where's the ground one?

I'm an Italian and a Vietnamese
person,

and I'm a creative artist.

I am the perfect candidate
for a coffee drinker,

but I do not like it one bit.

Coffee is not my thing, I hate it.

(SIGHS HEAVILY)

I have drawn the short straw
of the challenge today.

Um.

I'm so stressed
because time is ticking away...

Oh, God!

..and I have no idea
what I'm going to make.

What's Gill doing?

Um.

Oh, God!

Balancing is going to be
really difficult for someone

that dislikes the coffee flavour.

I'm feeling scared,
but my dad used to say

not to be scared
and just back yourself.

That's ground.

Coffee.

I really just want to take that in

and really channel a positive energy
going into this elimination today.

ALEX: Yeah, Gilly!
ANDY: There she is.

(CHEERING)

Go on, Gill!

Push, push, push!

I know that coffee
needs to be a silky-smooth texture

in any dessert,
so I'm going to be cooking

a Vietnamese coffee-inspired
creme caramel and a coconut cream.

I think this is a very traditional
Vietnamese flavour combo,

and obviously,
that's where I'm going.

I love South-East Asian flavours
and that's just my jam.

So, that's what I'm going
to do today.

I've cooked creme caramel
a couple of times before,

never with coffee, of course,

but I know that the creme caramel
can cook and set in time.

That will complement
the coconut creaminess

as well as
the coffee-forward flavour.

Can-opener.

Hopefully, I get the cream caramel in
sooner rather than later.

Otherwise, I'll be riding...

Waiting right down
to the very last second,

which I don't want here today.

SUMEET: How's the choux looking,
Darrsh?

Hey?
Choux's looking good?

Yeah.

This has to be the best choux
that I've ever cooked in my life.

It would crush me to go home today,
on Sweet Week.

It's all-in right now.

It's putting everything
I've got left in me

onto the plate in this next cook,

because there's no second chances.

Darrsh.
Hey, Darrsh!

Andy, hey. How are ya?
Good, mate. How are you?

Zumbo?
Good.

Uh, look, disappointed I'm here,
but...

Mate, forget about it.
Yep.

Forget about it right now...
Yeah.

..'cause that could be the thing

that comes between you
and leaving this competition.

Yeah.
Right?

You have to remember,
each and every dish

that you've cooked this week...
Yeah.

..they've been really good, mate.
Thanks.

You should be coming in with a lot
of confidence.
Yeah.

What's the dish?

Uh, it is a coffee and peanut
Paris-Brest.

Paris-Brest!
Yeah.

Coffee cream, coffee mousseline,
I'm going for, through the middle.

And then a peanut praline.

Yep.
Man, that is complex, right?

I think, like, the technique
is so important here

because there's nowhere to hide
in a Paris-Brest.
Yeah.

You've set yourself
a really high bar, yeah?

If you can pull this off,
it's gonna be spectacular.

You know what I mean?
I think it's a great choice.

Yeah.
But if you don't...

Going home.
..you're going home.

You know what happens.
Yep. Thanks, guys.

Come on, Darrsh!
Cheers, cheers, cheers!

SUMEET: Yes, Darrsh-y!

I have to put everything I have
into this cook,

block out that negativity,
block out the pressure

and just focus on what I know to do,

which is cook good desserts.

My choux pastry is looking great.

I need to get this in the oven
right now.

Hit us with your best shot!

You have 40 minutes left!

This goes to a second blast.

Yum!

40 minutes to go and I'm feeling
so nervous and stressed...

SAVINDRI: Gotta hustle, Gill.
Yep.

..because I know I need these
creme caramels to be in the oven

to have 30 minutes to cook.

If they're not in soon,

they're not going to have
that 30 minutes to bake

and then set and de-mould.

POH: Gilly, where are
your creme caramels at?

They're here.

This is what I prepared earlier.
Mm-hm.

You should have prepared it
earlier-earlier.

Much earlier, but here we are.
Yep.

So, your creme caramels
are going in now.

Creme caramels going in now.

How long do they usually need
to set properly.

30 minutes max.

Definitely?
Definitely.

So, you have 38 minutes.
Yep!

I would get those in there pronto.
Right now! (LAUGHS NERVOUSLY)

Yeah.
I'm doing it.

Gill, have you asked yourself
what happens if these don't set?

Um, I have asked myself
that question,

and I'm just going to roll with it
because I need to back myself today.

Yep. And you still need to
turn them out of the ramekins

if they set,
keep them all in one piece,

plate them all prettily,
and that's...

Yep.
..that's five minutes max.

So, my aim is whilst these
are cooking for 30 minutes or now 29,

I'm just going to do
everything else in between

and just take it out
in the last five minutes

and then plate it up with everything
ready.

I'm nervous for you, Gill,
but good luck.

Thank you.

Hey, Chef.
How are you, Pezza?

I'm going alright, Chef.
I think I am, anyway.

Mm-hm. You look like you are.

Today's the day I need to be
focused and I need to get it on.

Hey, I like your attitude.
Thanks, mate. Appreciate it.

You're getting better and better.
I appreciate you, you know that.

Are you happy with your combination
and, uh...

Yeah, I think they're gonna work.
..with your coffee?

Fingers crossed, Chef.

You've changed.

Yeah, I've got fatter. (LAUGHS)

No, you've changed.
You're fantastic.

You know,
that's what the competition does.

Thanks, Chef.
It does change people and you are.

It does, there's no doubt about it.
Well done.

Hopefully, for the better!
Bon chance!

Thanks, mate.

Got the espresso gel done,
got the brownie done.

It's in the oven cooking away,

and I'm just onto my custard
at the moment.

So, get this custard done
and chilled a bit,

so we can get the gels out
and into these moulds,

so they can go back into
the blast freezer

for our main part of the element.

I realised the time was going
to be up against it here today

and I've just got
my custard finished.

I'm not sure how long the custard
needs in the blast freezer to set.

I take the little espresso shot
out of the freezer.

It looks OK, it's set.

But now it's time to start
putting these custards together,

and I need to get them
in the blast freezer real quick.

33 minutes to go and I'm probably
five to seven minutes too late.

I'm really starting to worry
that it's not going to set in time.

Is this going to work for me today
or am I going home?

What are you guys looking at?

Got my choux pastry
in the oven, cooking.

If it doesn't rise, game over.

Cheeky little coffee bean!

While my choux's in the oven,

I'm moving on
to my coffee mousseline.

This is the main coffee element,
so this is so important right now.

A mousseline cream is silky-smooth,

it's rich and buttery.

And with coffee, I think it's
just going to be paired perfectly

inside a Paris-Brest.

My mousseline is
a real subtle coffee flavour.

I might need a little bit more.

It's a coffee challenge
at the end of the day,

and it needs to be front and centre,

and particularly when I've got
peanuts there, as well, in the dish.

I don't want them to be overpowered,
they need to work together.

The weight of expectation
is insurmountable right now...

..and it all rides
on this Paris-Brest,

because it needs to be up here.

And that's the pressure
that I'm feeling.

And I just wanna really do
this dessert justice.

Nice.

I can see that coffee just seeping
into the milk, which is fantastic.

It's pure coffee essence
that I need in my mousseline.

SAVINDRI: Great colour, Darrsh.
Thanks, mate.

How's it taste? You happy?

The coffee cream's so good.
Yeah?

Yeah.
Good stuff.

HARRY: Let's go, Gilly.
Just under 20.

Yeah. Thanks.

My creme caramels are in the oven.

But because it took a while deciding
on what to do today,

I'm worried that they're not
going to be set in time.

Whilst my creme caramels are cooking
in the oven,

I'm working on my coconut cream.

The judges are definitely
going to be expecting

the perfect pairing of our ingredient
with coffee.

That coconut cream
needs to be tasty enough

and complementary enough
to that coffee creme caramel.

I need to have the perfect pairing.

That's the brief today.

Mm!

I've tasted it and it's silky-smooth

and I can taste that undertone
of the coconut,

so hopefully it's enough
to complement the coffee

in the creme caramel.

But balancing coffee is very tricky
because I hate coffee so much!

We knew this was going to be
an incredible challenge,

but I'm really thrilled for Pezza.

Run, Pez, run!
Come on!

He's got a lot going on,
but his energy is really positive.

He's really backing himself.
He is.

He's creating quite
an intricate dish.

Yeah.
Like, whenever you set something
with an insert,

it should be really about how
it's plated, as well.

So, his challenge is to execute
the technique, but leave himself

enough time to get those big old
sausage fingers, and turn them

into these petite little things...
ADRIANO: A little bit of finesse.

..where he can finesse the plating.
Exactly right.

Yeah, I'm really worried about Gill.

So, she's doing this coffee-coconut
creme caramel.

And when we first got there,

she had 36 minutes to go
when she put them in the oven.

So, for her to rely on that timing,
I think is dangerous.

Yeah.
Creme caramel is so fragile.

Like, it's so easy to overcook
creme caramel.
Yeah.

Like, and it goes, like, grainy
and, like, eggy inside.

Bubbles, yeah.
Bubbles. Like, it's so much
going on.

And then we'll go to Darrsh.

Um, look, I love where his head's at.

He's going to do, like,
a coffee Paris-Brest.

I think you can back me up.

The beauty is in how technical it is,
but how simple it looks.

It is, yeah.

It's not just a bit
of choux pastry, you know...

Yeah.
..as a round circle.

It's got to be delicate,
it's got to be crispy,

and it's got to be light, too.
Yeah.

Rich but light, at the same time.

Look, there's always drama
in an elimination,

but, today, it feels like
there's more drama than usual.

Maybe it's because the stakes
are so high.

Yeah.

You alright, man?
Yeah, bro. You?

Yeah, I think I've nearly got it.
Yeah?

As long as my thing sets.

The coffee custards
are in the blast freezer.

I'm just hoping
that they'll set in time.

I've also got the cakes out.

Crumble's in the oven.

Time to move on
to this coconut cream.

Far out!

What is that face?

That's coconut essence.

Oh, man, you wouldn't feed that
to your mother-in-law.

Not meant to drink it by itself,
you do know that?

Yeah. Put a bit of sugar in it.
We'll see what we can do.
Yeah.

You also seem like you're doing
a lot of elements.

Well, I want to test myself today.
Yeah.

If I go home, I go home
but I've tested myself, you know?

Top 10. We're getting up
amongst the big boys.

I love that. It's...it's like
you either do this

or go out in a blaze.
Yep.

Look, my wife tells me,
every night when I ring her,

she's so proud of what I've done.
Yeah.

And that's me, so... Sorry, I'm
about to cry, so I don't want that.

See you soon.

I've sacrificed a lot
to come on MasterChef,

there's no doubt about that,

with having a busy business
and the farm that I run.

The wife and Austin,
my second-oldest boy,

have had to run the business
while I'm away.

And that's a big sacrifice
for them, as well as me.

So, without them, I wouldn't
have been able to do this.

I just want to make my family
so proud of me and...and stay

in the MasterChef kitchen
as long as possible.

I don't want today to be the day.

There's no doubt about that.

The main ingredients that I'm using
for the macaroon taste test

that I'm going to highlight
is the coconut.

I've just got to get
this element spot-on,

so I run down to the pantry and
get a bottle of coconut liqueur...

Oh-hoo-hoo!

Game on now, brother.
Tropical Pezza.

..and just start adding some
coconut liqueur

to this coconut cream.

Everybody's friend, isn't it?

We've gone to Tropical Smoko now.

Party!
Party at Pezza's house!

(WHOOPING)

Um, yeah. I'm really happy with how
the elements are coming along.

Just hope this custard sets,
and Pezza could be on.

Everyone's getting a little
pressed for time.

You've got five minutes to go.

(CHEERING AND APPLAUSE)

GILL: This is the moment of truth.

It's time to get that creme caramel
out of the oven.

I'm feeling so nervous.

I've got everyone around me,
just watching me like a hawk.

It's almost like I'm back at home
with my dad.

He used to watch over my shoulder
and really give me so much pressure

in the kitchen.

This is a big moment for me
because if these creme caramels

collapse and fall, so will my place
in this competition.

It just slops slightly on one edge.

Hmm.

I have no idea what to do.

Hmm.

Looking at that clock, there's less
than five minutes to go.

Back yourself.

I'm just going to back myself.

I need to put them back in the oven.

I crank up the heat, and hopefully
it sets in time.

I've got no plan B right now.

This needs to work.

This choux needs to get out
of the oven, ASAP.

There's so much pressure
riding on this.

If this choux pastry has failed,
the whole dish is done.

My entire cook has all led
to this moment.

Yeah. There we go, Darrsh.

(CHEERING AND APPLAUSE)

Let's go, mate!

My choux looks fantastic.

It's crispy on the outside,
beautiful golden brown.

I'm really happy, and it's just
a matter of bringing it all together

at the final hurdle.

Let's go, Darrsh!

I don't want to open it yet.

There's only a few minutes to go.

The crumble is done,
and it's nice and crunchy.

It's got beautiful flavours

of chocolate and the coconut
going through it.

The cake's done.
Nice little chocolate cake.

The creamy, silky coconut cream
is done.

My elements are all done.

And I'm just hoping this...these
coffee custards are going to be set.

I'm giving this custard
just the last little bit.

So...

These coffee custards
are the main highlight of the dish.

It all depends on it.
I'm...I'm really worried.

Don't let Sweet Week come
to a bitter end.

You have three minutes to go.

(CHEERING AND APPLAUSE)

Come on, Darrsh, keep going, mate!

Let's go, Pez!

Come on, Pez.

Come on, be set.

Oh, no!

Oh, they're not like I want.

They're not like I want.
Has that been in the blast chiller?

Yep.

LOCHY: Careful with them, Pez.

Don't do it to me!

My coffee custard just
hasn't come together,

and it's the main element
of my dish,

so I have to serve this
to the judges, no matter what.

They should be set better than that.

The bottom dish is going home today.

Have you got any more custard,
or did you use it all?

Used it all.

I'm so stressed.

(WHISPERS)
How am I going to plate that?

You can't give up.

I've got to think.

And I've just got
to plate this different.

SUMEET: You've got this, Pez.
You've got this.

I decide to just put the crumble
all over the top of the custards,

just to hide the custards
a little bit,

put three or four bits
of the cake on,

and I squirt the cream in it.

It's not set,
and it doesn't look pretty,

but I just hope the flavours are
going to get me over the line today.

One minute to go! Good luck!

(CHEERING AND APPLAUSE)

So, I've put my creme caramels
in the oven on a high heat

to try and cook and set in time.

I've left them in for as long
as possible because I don't want

to have them too wobbly,
but I could also overcook them.

This is the make-or-break for me.

Yes, Gill!
Well done, Gill!

It's beautiful.

It sits there, just exactly
as I need it to be.

But I hope the inside is perfect.

Come on, come on!
Keep pushing!

I need to rush to get the rest
of the elements

on that plate and done.

It all comes down to this.

JUDGES AND GANTRY: 10, nine,

eight, seven,

six, five, four,

three, two,

one!

(CHEERING AND APPLAUSE)

NAT: Well done, Gilly.
It looks so good.

I was...I was really pushing it,
but I backed myself,

and I think it's paid off.

And I've got to constantly
remind myself

that I should be backing myself
in this.

Like, there's a reason why I'm here
and there's a reason why

I should still stay here.

So, yeah, I'm really proud
of myself.

These are happy tears.

So close, yet so far.

Don't get me wrong,
I really had a crack today,

and I've really done some
different stuff

that I normally wouldn't do,

so definitely my family
will be blown away.

Ah...

That's what I live for, so...

Yeah, sorry.

VOICEOVER: Get inspired
by our fabulous home cooks.

Stream full episodes
of MasterChef Australia now,

on 10Play.

Go, Darrsh.
Go get it, brother.

You've got this.

SOFIA: Hey, Darrsh.
JEAN-CHRISTOPHE: Oh, wow.

POH: Hi, Darrsh.
ADRIANO: Hi, Darrsh.

Darrsh, what have you made us?

DARRSH: I've brought you
a Coffee and Peanut Paris-Brest.

How did you go?

Um, I feel like today
was, uh, more a battle inside me...

Yeah.
..than, um, the food, to be honest.

Um, I was really disappointed
to be in round two.

Um, I think, just after the week,
in particular.

It's not like I had a bad week.

You know, I've been cooking
really well,

but, uh, it is frustrating
when I guess the effort you put in

doesn't translate
to concrete results.

Yeah.

Darrsh, we know Adriano Zumbo
is one of your heroes.

Yeah.

What would it be like for you
to go home on this dish?

It'd be really disappointing
to go home,

um, on this dish.

I'd be lying if I said Sweet Week

plus Zumbo in the house
didn't play a part

in the pressure that I'm feeling.

Yeah.
Mm-hm.

Darrsh, how do you feel about
being labelled 'the dessert guy'.

Oh, I don't like it, to be honest.

(LAUGHS)
Really?

I guess, being labelled that,
in this kitchen,

it comes with, you know, pressure
to deliver.

And to be honest,
if I get through today,

I'll be happy to cook
a savoury dish.

POH: Thank you.
ADRIANO: Thanks, Darrsh.

ANDY: Thanks, mate.
Thanks very much.

SOFIA: Thanks, Darrsh.
Thank you.

Is Darrsh's Paris-Brest...

..good enough, with the taste
and the flavour?

This is probably the closest match,
outside France,

that I've actually...
Really?
Yeah.

Wow.

The choux pastry
is cooked perfectly.

It's crunchy - it's exactly
what it should be.

The cream - oh!

You can see the thickness.

It's emulsified, it's rich -
it's a delight.

I mean, I swear, I just love it.

That cream inside is just perfect.

I think the coffee is very subtle,

but it's enough subtle
where it doesn't get lost

with the peanut praline...
ANDY: Yep.

..that he's piped around.
Yeah.

Like, it's just a match
made in heaven.

He's managed to make this incredibly
indulgent pastry, this dessert,

but it's airy, it's up here.

So, you can just chow down,
polish off the whole thing

and not even blink.

I know that he hasn't been up
on the gantry today

and won immunity,
but I feel like the journey

that he's been on this week is going
to make him so much stronger.

POH: Yeah.

A lot of the times, it's the things
that you have to work for

that makes you the strongest.

And that's exactly what
he's had to do this week.

And it's going to make him
better for it.

Stamina, baby.
Yeah.

Good luck, mate.

Go get 'em, Gilly.
Thanks, guys.

I can't believe I plated
this coffee-coconut creme caramel

after it didn't originally set.

I just hope that it's cooked
perfectly.

POH: Hi, Gill.

Hi.
Hi.

JEAN-CHRISTOPHE: Mmm, Gill.

What is your dish?

My dish is a Vietnamese
coffee-inspired creme caramel

with a coconut cream
and a sesame tuile.

A little birdie told me
that even though

you're half Vietnamese
and half Italian,

you don't drink coffee.
No!

(LAUGHTER)

You'd think that I'd be the perfect
candidate for a coffee drinker

and a coffee lover,
but I actually hate it.

Wow.

Did you struggle with the challenge
because of that?

Balancing I found a little bit
difficult because I don't like it.

But I always go by the rule
that if I don't back myself,

no-one else can
and no-one else will.

Um, and I've always been a battler.

My dad taught me that
from the very beginning.

He fought to the very end
when he was sick, um...

Yeah.

One of the last things he said to me
before he passed away

was not to be scared,
not be fearful

because he wasn't going
to be around anymore,

to fight our battles
or to look after us

or to support us.

So, I've just taken that on board
with everything that I do in life.

Thanks for sharing that, Gillian.
It really means a lot to us.

We're going to taste your dish now.
Thanks so much, guys.

Thanks, Gill.
Thanks, Gill.

Thank you.

Thanks, mate.

The coffee flavour
in the creme caramel is great.

Like, you know, she's definitely got
enough balance between sweetness

and coffee and bitterness.

Um, in the actual...both the caramel
on the top,

but also in the creme caramel itself.

I'm worried about the texture
of the creme caramel. It's grainy.

Oh, it's just overbaked.
You think it's overbaked?

Yeah. It's like all those proteins,
all those things in there,

the water that...it sets
when it's overcooked, they harden.

To make a creme caramel recipe
is not easy,

but to introduce a coffee flavour
to it is even harder.

This was a difficult dish
to create in 75 minutes,

and I really admire her for that.

Go on, Pezza.
Go on, mate.

Good luck.

PEZZA: This is definitely
the nervous-est I've ever been

in the competition.

I think my biggest concerns
is the way the dish looks,

walking it up to the judges.

This competition means
something to me.

I don't want to go home,
so I just hope that my flavours

get me over the line.

Hey, Pezza.
Pezza.

Hey, Pez.
JEAN-CHRISTOPHE: Pezza.

Hey, guys.

Pezza, from meat and veg to this.

What is it?

Uh, this is my take on Smoko.

It's a coffee custard,
a coconut crumble,

a chocolate cake
with a Malibu cream.

This is like a full Pezza original.

What inspired this?

I haven't seen anything
from you like this before.

I think it was off, uh, the cook
on the Cherry Blossom of Darren's.

I...I thought it's time
to stretch myself a bit more.

Probably not the day, but it is
the day, do you know what I mean?

We're up against some really stiff
competition in Darrsh and Gilly,

so I'm starting to think
outside of the box.

Like, there's no way I would
have come in here eight weeks ago

and done this.

Like, I don't do desserts.
You knew that.

And this week with Zumbo
has been, like, one of the...

..probably my funnest weeks
in the cook.

You're obviously doing this
for yourself,

but I feel like a big part
of when you get deeper and deeper

into the competition, you go straight
to doing it for your family

because you've got such
a tight-knit crew.

Yeah.
Like, how have they been?

The support unit back home?

Oh, unreal.

To give me the opportunity,
for starters...

Like, we've...
I've been over it before.

We've got a business, you know?

The wife, the kids are working
their guts out so I can come here

and do it.

They want me to do as good as I can.

And the missus, she's told you
that she's pretty proud?

Oh, she's stoked.

She wants me home,
don't get me wrong.

But... It's a long time to be away
from your wife.

We're normally...never been away
from each other for a couple of days

before I come on here, so...

Miss the grandkids, miss the wife,
and... (VOICE QUAVERS) ..yeah.

Mate, the more we get to know you,

the more we can see
where you're coming from.

There's just so many layers to you,

which I feel like we'll see more,

the longer that you're
in the competition.

So, we've just got to hope
that this...this dish can...

..can keep you in here.

Thanks, mate.

Great job.
Thanks, Pez.
See you, guys.

Pezza's intention with this dish
was obviously to take everything

he's learned so far
in the competition

and put it in a dish.

And he's nearly gotten there,

but his little moulds
didn't quite set.

So, instead, he's got this mass
of custard in the middle.

I just love that he really went out
on a limb today,

and there are so many lovely
elements on the plate.

My favourite thing
is probably the custard.

Yes, it didn't set, but it's got
the most beautiful texture,

and the flavour of the coffee
is lovely and intense.

And then, the cream,
the coconut cream - love it.

I love that it's got that really

high-octane coconut flavour
going on.

It is delicious!

The balance between the coffee
and the coconut is just perfect.

I think it was really wise to hide
that coffee custard underneath,

because I know
that he was freaking out

when he was scooping them out
of the mould, and they just

were, like...everywhere.
He was just in all sorts.

So, he got there in the end
by covering it with that crumb,

which had great texture
and great flavour.

I think getting that little bit
of, uh, custard and a little...

mine had a little swirl
of the, the gel inside.

I think it really just adds
a little bit of a dimension to it.

Downfall for it -
it just...it's not...

..not the greatest to look at.

You know, if he could have got
that little dome sort of shape out,

that would have added, like,
this beautiful finesse to this dish.

It's clear
that Pezza knows flavours.

And he knows his way around a cream,

he knows his way around a crumb,
and he knows his way around a cake.

And I think those elements
have come together quite nicely,

given that he did have
to do a pretty major pivot

to get this dessert on the plate.

I've been completely blown away.

I think you should all pat
yourselves on the back

and be super, super proud
because you've all pushed yourselves

to places that you've never
been before,

done things
that you've never done before.

You just keep pushing.
That's what it's about.

You know what I mean?

Pick yourself up
no matter what happens.

Well, mate, it's been
an absolute pleasure having you

in the MasterChef kitchen this week.

I think everyone needs to give it up
for Adriano Zumbo.

(CHEERING AND APPLAUSE)

Thanks, guys.

Right, down to business.

Darrsh,

you came close to taking out
a win all week.

If there was ever a day to do it,
it was today.

And that's exactly what you did.

Thanks, guys.

We think that that's one
of the best desserts we've tasted

in the competition so far.
Thank you.

Yeah, Darrsh!

Well done, Darrsh. You're safe.

Thanks.

Pezza.

Gill.

Both of you nailed
the coffee flavour.

And both of you
had executional errors.

But unfortunately
one was overcooked,

and that dish was cooked by you...

..Gill.

We're so sorry,
but you're going home.

OK, mate?

What we're going to miss most
about you is the way you've brought

the generosity, warmth and flavours
of your family to the table

of the MasterChef kitchen.

Thank you.

You have made us,

your fellow competitors...

..and I'm sure your dad so proud.

Thank you.

And we know you've made
yourself so proud, too.

Thank you.

All of you guys have taught me
so much.

I'm in awe of every single one
of these people

and everyone that has been
through these doors.

And I think I'm going to miss
that the most, is that these guys

challenged me to be a better version
of myself every day.

We're going to miss you too, Gill.

It's been a pleasure
to watch you grow as a cook.

Thank you.

But, Gill, it's time to say goodbye.

Yeah, Gilly!

Thank you so much.

I've done a lot of things
in my life, and I don't think

anything will ever top
this MasterChef experience.

Thank you so much.

It's everything I could
have imagined and so much more.

Nothing in my life has ever
stopped me from working hard

or getting what is in reach,
my dreams and my goals.

(CHEERING AND APPLAUSE)

This is just the beginning.

And I'm excited for what's in store.

(SIGHS)

VOICEOVER: This week,
on MasterChef Australia...

The superstar
behind RecipeTin Eats,

Nagi Maehashi!

(CHEERING AND APPLAUSE)

Hugh Allen!
(CHEERING AND APPLAUSE)

..there's more excitement
in the kitchen...

(SCREAMING)

..than you can poke a stick at.

Oh...my...God.

Captions by Red Bee Media