ANNOUNCER: Previously on MasterChef Australia - three exceptional home cooks slogged it out... ..in a brutal... Quickly. Quickly. Quickly. ..Marco Pierre White pressure test. There's nothing simple about this. Andrea lurched from one disaster to the next... Did I smell something burning? ..and ended up leaving the competition. Tonight ` Billie, Georgia and Matt have a crack at immunity. You want one of these. There's just one simple ingredient standing in their way. Why do you look so worried? I'm freaking out. What have you done? The winner will cook off against Melbourne's Young Chef of the Year. Please welcome Josh Pelham. And with so much on the line... 30 seconds! Come on! ..Marco is in no mood for mistakes. I have one pet hate. # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like a brighter shooting star. # In our souls, # we all know # our dreams make us who we are. # Able 2015 MATTHEW: Let's get that pin. BILLIE: Yeah. Let's go, guys. GEORGIA: Exciting stuff. To be competing for the immunity pin is sensational. It's the best day to cook. Today is all about positives. Whoo! Good luck today, guys. Yeah, good luck. Good luck. Marco Week immunity challenge. What could it be? (CHEERING AND APPLAUSE) Go, Hopcraft! Whoo! Good morning! Good morning! Isn't it lovely when you come into this kitchen and you're smiling, you're full of energy? It's great stuff. And of course, it's another day where you get to be apprenticed by Marco in Marco's Apprentice Week. And talking about apprentices, at the end, Shannon maybe one of Australia's most famous Marco apprentices, and of course, here to mentor you today, hopefully towards victory, in the immunity challenge. Billie, Matthew, Georgia, you cooked the top three dishes in the invention test, but that was a couple of days ago. Today's a new day, and today, you want one of these. If you want to win that pin, you're gonna have to win out in two rounds. The second round's cooking against a top chef. The first round involves one very special, very magical ingredient - this ingredient hand-picked for this challenge, hatched by Marco Pierre White himself. It is arguably one of the most popular ingredients in Australia. We eat almost 13 million of them every day. I love 'em. He loves them. They love 'em. Marco, why don't you reveal the ingredient? (CONTESTANTS CHUCKLE, EXCLAIM) MARCO: The egg. Simple. Everyone can cook an egg. But can they cook it well? When I was a boy, the great Albert Roux would ask the apprentices to fry an egg for him for his breakfast. Not because he wanted an egg. He just wanted to see whether they had understanding of what they were doing. You learn a lot about a person when you watch them cook an egg. One piece of advice. Don't crack... ..under the pressure. You have 30 minutes to cook us a delicious dish. Pantry is all yours. But... ..your dish must feature the egg. And when I say THE egg... ..that's all you're gonna get - one egg. (CONTESTANTS EXCLAIM) So, when Marco says don't crack under the pressure... (CHUCKLES) ..he means it! MATTHEW: The judges throw us a curve ball. We've only got one egg each. That's gonna make it a lot more difficult than I originally thought. It's that simple. Whoever cooks us the best dish goes into round two, competes against the chef and ` who knows ` win that immunity pin. Are you ready to begin? Yes. Yes. (GARY LAUGHS) Your time starts now! Get cracking! (CHEERING AND APPLAUSE) (GEORGIA LAUGHS EXCITEDLY) Egg, egg, egg! BILLIE: Today, I'm going to make a crumbed egg... Do not break! ..boiling it first and then crumbing it and frying it, sitting on top of a bed of mushrooms, tomatoes - just nice textures and flavours of mushroom. (CHEERING AND APPLAUSE) The first thing I do is get my egg onto the boil. I've got to let that boil for about six minutes, till the egg's firm enough to peel but not cooked all the way through the middle. SARA: Billie wants to soft-boil her egg today and she's putting it into cold water first. I guess the reason is to protect the egg. The problem is it makes timing that cooking of the egg a lot, lot more difficult. (CHEERING AND APPLAUSE) MATTHEW: I stroll back to my bench, protecting that egg. I'm not running! If I drop this thing - competition's over. So I've decided to poach my egg and serve it with some asparagus, prosciutto, peas and toast. The biggest worry today is everything. It's hard to believe cooking one egg could be so intense, but I've only got one to work with and one chance to impress Marco. There's so much riding on this simple dish, it's crazy. (CHEERING AND APPLAUSE) Why aren't you working? I'm totally doing everything that I wouldn't normally do. I'm really flustered. I'm so uncoordinated and clumsy. Really nervous about that little egg. I've got to put that egg somewhere safe, so I put it right down the end of the bench. Where's the egg? Just down the end, far away from me as possible, so I don't knock it over. Today, I'm going to fry my egg and I'm going to serve it with a tomato and black bean salad and some goat's cheese cream. I'm just going to fry it really simply. A little bit of salt and pepper on top, gooey centre, white set. (BREATHES DEEPLY) I think keeping it... ..you know, honouring the simplicity of a fried egg, um... ..hopefully will be enough today! (CHUCKLES NERVOUSLY) This is a great challenge. I would want to go for the pin. Because I would want to keep on cooking. I would never want to be on the balcony. Cooking, cooking, cooking. GEORGE: Yeah, that's right. I think I'd do something very simple. I wouldn't be creative. I'd do something classical - just a fried egg Milanese. Asparagus. Cook your egg perfectly in butter. Seasoned. Grated parmesan. SHANNON: For me, less is more when it comes to eggs. Even scrambling eggs, there's a real technique to how to scramble an egg correctly. The way that Marco taught me was that you actually crack an egg into a cup, but then you don't beat it. You actually just carefully, on a low heat, scramble that egg into a pan, and it transforms a simple breakfast dish into a three-Michelin-star entree. I like Matthew's asparagus. I'd go asparagus and I'd go a five-minute boiled egg. I reckon I could get away with it. Cook it in boiling water, time it to perfection, shock it in ice and then peel it really carefully, but just bust it open over the top. And then maybe, like, a smashed dukkah or something like that. Why not just have asparagus soldiers? Asparagus soldiers would be a great idea. (LAUGHS) Jeez, I'm hungry. 10 minutes down. 20 minutes to go. Come on. Push, push, push, push! (CHEERING AND APPLAUSE) BILLIE: I cook eggs at home all the time, but it's never like this. Marco Pierre White is watching everything I do and I can feel myself getting more and more nervous, and it's really hard to stay focused. Billie's water has only been boiling for less than two minutes, and before I know it, she's taken her egg out. I'm like, "What are you doing?" I haven't really timed my egg. I just... ..didn't know the time I put it in. But I feel like it's just about ready and ready to peel. It feels like it's firm as I'm tapping the shell. It's just gonna come down to peeling that eggshell off to see if it has held its shape. Ohh, no! Billie's in trouble. The moment she cracks the egg to see if it's cooked, it just... falls apart. It's not good! It's so underdone. She just hasn't boiled it long enough. I only have one egg today and I've broken it. I don't know what I'm going to do. I'm...I'm freaking out. I am the master of the way. I am the master of the way. ALL CHATTER, LAUGH Hey! Over here, mate. (LAUGHS) Hey! Over here, mate. (LAUGHS) Thank you so much. See ya! Hey, thanks for driving tonight. Hey, thanks for driving tonight. You owe me. Hey, thanks for driving tonight. You owe me. (LAUGHS) Fair enough. Kate was giving me the eye as well. What?! What?! She was. No. No. BOTH LAUGH What's that? What's that? Oh crap. Don't worry about it. You're well under. Don't worry about it. You're well under. Yeah, but it's a lower limit now. Good evening. Any alcohol tonight? Good evening. Any alcohol tonight? Uh, just a couple... with dinner. Good evening. Any alcohol tonight? Uh, just a couple... with dinner. Yeah. She's fine, eh. Stop. That's over 250 micrograms. I now require you to accompany me to the booze bus... Oh stink. You have the right to remain silent. Anything you do say... It's a failed result, ma'am. ...may be given in evidence in court. You could ring a taxi and pick your car up in the morning. Let's call your mum and dad. They're, like, 10 minutes away. Let's call your mum and dad. They're, like, 10 minutes away. We're not calling my parents. CHILDREN ARGUE CHILDREN ARGUE Please. Behave yourselves. No. In the car. INDISTINCT RT CHATTER Ohh, no! SARA: Billie's in trouble. The moment she cracks the egg to see if it's cooked, it just...falls apart. It's not good! It's so underdone. She just hasn't boiled it long enough. What have you done? I broke my egg. How long did you boil it for? I... ..don't know. BOTH: What do you mean, you don't know?! I did it by feeling it. Was the water boiling when you put the egg in? No, I did it from cold. From COLD?! Yeah. Disaster. I can't believe I have messed up something as simple as boiling an egg. The pressure in here is so intense. Boiling water... Always boiling water. ..and plenty of it. Like, if you look at that, you've only got about that much water, so surely half the egg was sticking above it, wasn't it? Billie! Um, yeah. ALWAYS boiling water. 'Cause when it hits the boiling water, it comes off... the membrane comes off the shell. Yeah, right. So when you go to peel it, it's easy. What will you do? How will you impress us? That's what you've got to do. "How can I make it beautiful?" OK. Bread, bread, bread, bread. I have to come up with a whole new dish with 15 minutes to go. My egg may have broken, but I'm not giving up. I can still use this egg to make something else. I'm gonna scramble my eggs and mix it in with the prosciutto and mushrooms. It's gonna be, like, a new twist on bacon and eggs. GEORGIA: It's so simple. One egg, cook it well, you'll go through to immunity. But you've got Marco Pierre White, Shannon Bennett and the three judges. This isn't your everyday eggs on toast. It has to be awesome. Do you know how long it takes to hard-boil an egg? About 10 minutes. Which is about how long you've got! Come on! Hurry up! (CHEERING AND APPLAUSE) I'm going to fry my egg today. The perfect fried egg is sunny side up, beautiful yolk being runny, the white's just set, and that crispy bottom. That's what I'm looking for today. I'm gonna crack it into a bowl first. I've never felt this nervous about cracking an egg. I'm shaking, and it's just an egg! Alright. I have an egg. In a bowl. (CHUCKLES) Great start. I've got a little pan, which I'm happy with, and I put some oil in there. I'm testing if it's hot enough. It can't be not hot enough, but it can't be too hot, and I'm taking bits of bread and putting it in and just making sure that it's OK to cook the egg. (EGG SIZZLES) As soon as I pour the egg into the pan, it bubbles straightaway - it's way too hot. Ohhh! All of you? Oh, no! STEPHEN: George is not looking happy. It did the bubble thing. It's a simple challenge, but the pressure's clearly getting to her. It did the bubble thing! I can't really do anything at this point to fix it. I just decide to pop all the little bubbles that have come up on top with my finger to try and maybe...disguise the fact that it's terrible. Five minutes to go! Yeah, I've just decided to put some scallops on the dish. I think it's gonna work well with the asparagus and egg. I finish the asparagus and prosciutto and I've only got one job left, and that's poach my egg. Are you gonna poach it? Oh, my God! This one egg is absolutely key today. I mean, I really want to win this immunity pin. I've got to get this dish absolutely right. So I'm poaching this egg the way that I normally would. I bring the water to boil, take it off the temperature and put the egg into the water. I leave it in there for three minutes, and that's usually enough to poach the egg perfectly. Boiling water. Yes. As it boils, it rolls. Put it back on the gas. Or is that how you want it to look? Gary's a little bit surprised at the way I'm poaching this egg, but I've done it before and I know that it'll work, so I've just got to trust my instincts. Black beans. I go to the pantry to get some black beans. I want to add that extra element to the tomato salad. I love black beans. I think they're delicious. I use them a lot. But I need to make sure that they don't taste like the liquid they've been sitting in, so I put them in the frying pan with the red onion and the vinaigrette that the tomatoes have been sitting in. It's really zesty and fresh and I think it's going to go really nicely with the fried egg. MATT: Two minutes to go! (CHEERING AND APPLAUSE) MATTHEW: The egg's been in the pot for a little over three minutes, so it should be cooked well, and I'm just trying to carefully remove it from the pot with a slotted spoon to make sure that I don't damage that egg yolk. We look over at Matthew. His egg looks a little bit undercooked as well. Now I'm like, "Leave it in for another minute!" It's down to the last few minutes and I'm really feeling the pressure. I quickly take my egg out. As I'm straining the egg, the white's separating from the yolk. (ALL EXCLAIM) I realise it just hasn't cooked enough. But there's no time left. There's no going back. I just have to push on and serve this up as it is. Guys! One minute! Dress! Come on! Let's go! GEORGIA: I've got my goat's cheese piped onto the plate. The last thing I need to do is get my fried egg on top. BILLIE: The egg's a little bit lost. I'm just hoping that it tastes good. Time's nearly up. I know I have to remove the spoon. The egg looks like it's gonna stay where it is. 10 seconds! (CHEERING AND APPLAUSE) Nine! ALL: Eight! Seven! Six! Five! MATTHEW: Argh! Four! Three! Two! One! As I lift that spoon away... Time's up! ..the egg yolk breaks. I look down at the plate... (SIGHS) ..and I know I'm done for. I let myself down today. I don't know what happened. Under the pressure of time, the pressure of Marco standing there, it's all fallen apart horribly for me today. GEORGIA: I was so nervous. All I could think about was how badly I just wanted that pin, and I guess I should have realised that my pan was too hot. BILLIE: That was so much harder than I expected it to be, and it's so disappointing presenting a dish that doesn't fit the brief. Billie, let's taste your egg. (APPLAUSE) Where's the egg? The egg's scrambled with mushrooms. It's... ..in there somewhere. (CHUCKLES) GEORGE: It's interesting, huh? The MasterChef kitchen, it's such a daunting place, even for something so simple as boiling an egg. I've got to be brutally honest. I can't detect the egg. Yep. (CHUCKLES) But you have created something which is very tasty. (LAUGHS) Yeah. Yeah. I think that's what it is. Billie, it's really tasty, and I'd be happy sitting at the couch watching TV and eating that. But, um...it was a challenge all about the egg. Yep. The egg has...ran away. Gone. Yep. Thank you, Billie. Thanks. (APPLAUSE) Matthew. Up you come. So, what's the dish? MATTHEW: So, it's eggs, asparagus and prosciutto with scallops and peas. Ooh! You broke your egg! I broke my egg. Right. I think... ..you went wrong at the start... Sure. ..by the way you poached your egg. No matter how good the dish is, if the egg's wrong, then the dish is wrong. Yeah, absolutely. Really, Matthew, what you should have done is put all your energies into poaching the perfect egg, rather than spreading your energies across peas, scallops, asparagus, bread. Do you see where I'm coming from? Absolutely. Keep it simple. Thank you, Matthew. Thank you. Thanks, Shannon. Thanks, Marco. Thank you. (APPLAUSE) Georgia. GEORGIA: Billie and Matthew haven't done so well in the tasting. I'm starting to think that maybe, possibly, I'm in with a chance. What's the dish? I've done a fried egg with goat's cheese and black bean and tomato salad. Like, I kept it very simple. Marco? Well, I watched you fry your egg. Yes? And...the secret of frying an egg perfectly... ..is making sure your pan's not too hot. OK. As you said, it was bubbly. Yes. So, therefore, you know it's too hot. You knew as you cracked it in there it was going, "B-b-b-b-b-b." Yeah. I knew straightaway. You knew. I saw the stress on your face. (LAUGHS) GEORGIA: He just stares at me. And keeps staring at me. And...keeps staring at me. I actually feel at one point like I'm gonna faint. Why do you look so worried? It's only an egg. (LAUGHS NERVOUSLY) Yes, it is only an egg. I just... A very interesting egg. (LAUGHS) Thank you! One thing I have learnt from cooking with Marco over the years is that, basically, a fried egg is poached in butter, really. That's how you've got to look at it. OK. But the choice of ingredients is great. I think the best way to cook is always what you would love to eat yourself. Thank you, Shannon. Really lovely, fresh flavours in the tomato salad, in the dressing. There's something kind of nice about something decadent like a fried egg against something fresh and vibrant like that. Georgia, back into line. Thank you. Thank you. (APPLAUSE) Well, only one of the three of you can cook off for an immunity pin against a top chef. And we've had three people, all of them with...egg problems. But... ..Georgia, you're the only one who brought us a whole egg in all its beautiful, sunrise glory, and that's why you win and you'll be cooking off for immunity. (CHEERING AND APPLAUSE) MATTHEW: Good work. Well done. Go hard today. I'm s...speechless. I can't believe it. I'm standing here today in the immunity challenge... (CHEERING AND APPLAUSE) (LAUGHS) Whoo! ..and now I'm going through to the second round. Thank you! I actually think I'm dreaming. It's crazy. Georgia, we reckon you're just the gal to give the chef that walks through that door a bit of a run for their money. (LAUGHS) Do you want to get your hands on the immunity pin? Of course. An immunity pin is a big, big deal. Yeah. It's worth fighting for. Absolutely. Another little look at it. If you want to get your hands on that pin, you have to overcome... ..a chef we're really pleased to have in the kitchen today. He's a local boy who's making quite a name for himself. He's worked for some of the best chefs in the world. Thomas Keller at the French Laundry. Philip Howard at the Square in London. He has now returned to Melbourne. He's been named the Young Chef of the Year for that city. He's the head chef of one of our favourite restaurants, Estelle. Please welcome Josh Pelham. (CHEERING AND APPLAUSE) MasterChef has a knack for pulling up really hot young chefs, and he is so talented. I'm stoked that he's here. Hello. Josh, welcome. Thank you. Good to see you. Good to see you, George. Josh, your style - what is it? My style - when I'm at home, I like simple pasta. When I'm at work, you get paid to be inspirational and challenge yourself, and also give the diners a great product. Are you here to win today? I'm here to compete. Yeah? (LAUGHS) Well, the rules are simple, you two. You can cook whatever you want from the choice of two pantries, which are behind us. Now, Georgia, 'cause you're our amateur, you get 75 minutes. OK. And, Josh, you have 60 minutes to cook your dish. Great. Shannon's gonna run the floor as your mentor, Georgia. Josh, you're on your own! (LAUGHS) And plus, Georgia, and this is the big advantage, you get to pick the pantry that both of you must cook from. Excellent. Keen to see what those two pantries are? Yes. Right. Right. First pantry. ABOVE the ground. Oh! Or below. SEVERAL: Ooh! So think about what grows above the ground. We've got poultry. There's meat. Mushrooms. Things that hang off trees and little bushes, like grapes. And of course, lots of spices. Great choice of ingredients. And on this bench, we've got below - so, that's below the ground or below the sea. Some beautiful seafood here. And of course, some of Marco's favourite roots. You've got fennel. Carrots. Garlic. Radishes. And the whites of leek. So, there's lots you can do. There's lots of combinations. There's lots of natural marriages. From what Josh has said, he sounds like an all-rounder, so I'm not even gonna think about what his weaknesses might be. I haven't got a clear idea of a dish, but I know seafood and I love to cook it, so I'm gonna run with that. I'm going to choose... ..under the earth. (MATT CHORTLES) Good choice. Oh, no! (ALL LAUGH) Well, there you have it. The scene is set. Marco, Matt, Gary and myself will be leaving you right now in the capable hands of Shannon Bennett. There's a lot riding on this. Josh, obviously, your reputation. Yes. Georgia, that immunity pin. I'm gonna keep it in my hot hands and wish you all the very best. Thank you. See you soon. Good luck. (APPLAUSE) Good luck! (LAUGHS) I have no idea if I have what it takes to get that immunity pin, but I tell you what, I'm going to give it everything I have to try and get it today. Georgia, me knowing Marco really well, I can give you this little clue. OK. Cook like Marco would eat at home. OK. Cook simple. Less is more. OK. You've got 75 minutes. And your time starts now. (CHEERING AND APPLAUSE) The time starts and my biggest problem is that... Um... Just thinking, thinking, thinking. ..I have no idea what I'm cooking. I don't really know what my dish is. I pick up some scallops and some sweet potato. I can come back. Georgia, you've had two minutes. Yep. I actually have no idea what I'm going to do with them, though. I'm just hoping that I can make it up as I go along. Uggghhh! Georgia starts off really frazzled. She just starts working on a sweet potato. I don't know what I'm doing. And Shannon comes over and he's like, "Whatcha doin'?" OK, Georgia. I'm not liking this. You're not smiling. Come on. I don't really know what I'm doing yet. What do you mean, you don't know what you're doing? Maybe we should just stop and think for a second. It's OK. Don't panic. OK. But what, uh... Yeah, what are you thinking? I can't tell Shannon what I'm cooking because I actually have no idea what the dish is myself. Yeah, I just... Less is more. Promise me that you'll think about that, OK? Think about it carefully. What would you cook for your dad? What would you cook for yourself? I'm really flustered. I've just had a really intense cook this morning and I've actually got a shot at immunity. I'm just struggling to think straight and to come up with a dish. I don't really know what I'm doing yet. What do you mean, you don't know what you're doing? Think about it carefully. I'm 10 minutes into my cook and I don't really know what it is that I'm doing. I can't visualise it. And I'm up against Josh, who's an amazing chef. I want you to think that you're cooking for me in your kitchen. OK. You've got some amazing ingredients there. Yeah. OK? And, you know, you know seafood well. Yes. Shannon talks a lot about cooking within myself. Shellfish and juices and, you know, all that. You know? Like, think... Yeah, like a broth. Well...yeah. I mean, you know... Prawn heads and... Yeah, great. OK. Alright. Like, in soups and things like that. Great. Great. I'm loving this. Really? Yes. It's not at all what I've got picked out! (LAUGHS) All of a sudden, I'm coming up with new ideas. Just cook from the heart and have fun. OK. Thank you. I really needed that! (LAUGHS) (ALL CHEER) Shannon talking to me has definitely turned on the switch. I've always been around seafood and the sea. Seafood is home for me. ANNA: There we go! MAN: Come on, Georgia! Let's go, Georgia! Now I'm going to make a beautiful seafood broth, and I haven't decided yet what I'm going to do with the seafood, but I'm definitely still using those scallops. It's seafood, babe. It cooks quick. You've got plenty of time. Yeah, I just need to get flavour. To make the broth, I'm going to add lots of onions and lots of aromatics that are available in the pantry. I've got ginger, leeks, shallots. I'm also going to use a crab, mussels and the prawn heads and shells. I want it to be really rich and complex and punchy, and it's really got to taste of the sea. Georgia, you've had 15 minutes. That means there's one hour to go. So, Josh, your time starts now! (CHEERING AND APPLAUSE) JOSH: As I collect the ingredients, I'm reminding myself who I'm cooking for, and what would they be expecting from me? They're nice-sized marron. They're beautiful. Yeah, they are stunning marron. So, I'm planning on blanching the marrons, taking them out and serving the tail, and then doing a potato... a classic vichyssoise. Yes. To give it that creamy element. A little bit of salmon caviar. Salmon caviar. Sounds very decadent. Yeah, should be good. Will Marco have this at home? Hmm. We'll find out. (CHEERING AND APPLAUSE) ANNA: It's so great having Josh in the kitchen. Estelle's one of my favourite restaurants in Melbourne. I just love watching professionals work there. So clean, and the knife skills, and just the creativity and the ideas that they have. It's amazing to watch. FIONA: Hey, Josh, what are you doing with the truffles? JOSH: Truffles? Just gonna... With the potato and leek, I think it goes really well, so I'm actually gonna dice it and just fold it through. ANNA: Josh, you can throw one up here if you want. (LAUGHTER) There you go. You ready? (CHEERING AND APPLAUSE) GEORGIA: Working with seafood for me feels very natural. It's something that I've grown up doing, and I really enjoy it. I'm thinking that I might poach the scallops and the prawns in my hot broth. The first thing that I need to do, though, is get that broth perfect. To balance the broth, I really need to have those flavours present. It needs to have the umami, savoury taste, it needs to be sweet, it needs to be salty, and it really needs the acidity. It needs seasoning... Mmm. ..but I'll wait till the end, till it comes down a bit. Have a think about balance now, because... Yes. Yeah... I need acidity. Yeah, I know. Exactly. 'Cause you haven't got any lemons or limes or anything. So, have a think what ingredients you can use to replace that acidity. Taste of the sea. Taste of the sea. Yeah, yeah. The best thing I think I can do to build acidity into my broth is to add fennel. OK. When the stock reduces, the flavours kind of mellow down, so I'm adding the fennel in at different stages, changing the level of flavour in the broth. Wow. That's really nice! (CHUCKLES) (CHEERING AND APPLAUSE) What was that? Was that... It's good. Yes? It's good? I want that immunity pin more than anything. I've been through elimination and it's not fun, so I...want it desperately. Josh! Georgia! 30 minutes to go! (CHEERING AND APPLAUSE) JOSH: For seafood, personally, I believe that a potato and leek garnish is a classic combination. Yeah, how are you gonna cook the marron? Um, just gonna blanch them in salted boiling water. I'm ready to cook the marron. I get the marron claws in. About five minutes. Yeah, a good trick when doing marron claws and stuff, guys - to check that they're cooked, just break the bottom claw out, and if it pops out like that, clean, it's ready. But that one hasn't. See how it's not clean? Josh is awesome to watch cook. He's really organised. You can see from 20 minutes into the cook that he knows exactly how it's gonna look, which is really interesting, 'cause I am never like that. OK, see how that one's come out clean? Can you see that? Yeah? SEVERAL: Oh! Now, tell me, have we decided what's going into our broth? I want the scallops to almost remain as they are... OK. ..raw... ..and then to pour the hot broth over the top... OK. Sounds good. ..so they kind of poach... Yeah, yeah. Yep. ..on the spot. I think it's a huge risk to present the judges with raw seafood and hope that the stock cooks it. The prawns, I'm still adding up whether to add them or not. I'm really worried that they won't cook in time in the bowl with the broth. So I decide to make them as thin as possible so that they'll cook at the same time as the scallops. JOSH: I cook the mussels and make the stock, and using kombu, I flavour the mussel stock, which will then be used to make the potato and leek soup. This is just the cooking liquor from the mussels, yeah? Just to season it again. Josh, how long do you poach the tails for? Uh, it's gonna be about... four minutes. Four minutes? I'm gonna take them out, clean them up, take them out the shell and then just reflash them through. I blanch the tails... ..take them out of the shell, clean them up. MAN: Hurry up, Josh! And then I've got the guys above going, "Come on! You've only got 10 minutes! Let's go!" (ALL CHEER AND APPLAUD) They're really starting to tighten the screws and make me feel the pressure. Josh! Yes? Georgia's starting to plate up! 10 minutes to go! Come on! (CHEERING AND APPLAUSE) Come on, Josh! My decision to use the salmon roe is to give the dish more seasoning and to add that sort of pop - little bursts of saltiness - to the dish. I'm worried that Josh is overcomplicating it, I think because he feels like, you know, he's the chef, he's our guest today and he needs to push it a bit further than he has to. And he might just put an ingredient in there that maybe doesn't belong in the dish. I can see that the restaurant Josh is creeping in. Oh, God. You know? GEORGIA: I know that I have to lie the seafood flat onto the plate so it gets as much time in the hot liquid as possible. It's cloudy. It's more like a bisque, I think. I've strained my broth probably about three times through double-lined muslin, and it looks beautiful. It's rich and it's cloudy and it smells like a bisque and smells of the ocean. I'm so happy with it. You're on the right track here. You're cooking with confidence. OK. OK? I'm liking it. OK. I've just got this really good feeling... OK. ..today could be the day. Really?! Yes. OK? Shannon! (LAUGHS) (ALL CHEER AND APPLAUD) I'm going to strain it one last time through the muslin and then pop it into a jug. When the judges pour the steaming hot broth over the seafood, it should poach the seafood right on the spot at the table. Ow! I'm watching Georgia cook and she's got a really great idea. My only concern is, you know, will those prawns cook at the same time as the scallops? They're different meats, they're different textures, and I've got a feeling that, you know, the scallop will cook and maybe the prawn won't. I'm stressing now. Two minutes to go! Come on! (CHEERING AND APPLAUSE) Push! Come on! Push! I blend the potato and leek soup and it's just not doing what I want it to. I'm mixing and mixing, and it's just not light, fluffy, holding its shape. I don't want to serve this to Marco Pierre White. I'm thinking to myself, "What's going on here?" And I realise I need to reduce it slightly just to thicken it with the potato starch just inside already, and just to hold those bubbles. There's only one minute to go! Come on, Georgia! The last element that I'm adding to my dish is some braised fennel, and that's going to bring some freshness to the dish. For me, plating a dish is really about the ingredients and being in the moment. Just do what comes naturally and make it tight and neat and everything together. (ALL CHEER) 30 seconds! Come on! 10 seconds! ALL: Nine! Eight! Seven! Six! Five! Four! Three! Two! One! (CHEERING AND APPLAUSE) That's it! Time's up, and I have had the best cook I've ever had in the MasterChef kitchen. It has been amazing. I've had the time of my life. I'm looking down at this amazing dish and...I can't believe that I made that. I'm very proud of the dish that I've put up today. It's a classic marriage of flavours that all work together. (ALL CHEER WILDLY) Go and give her a hug! Go on! Yay! How'd you go? I go round and have a look at Georgia. Oh, my goodness! The dish I see in front of me, I'm absolutely blown away with. I realise I've got tough competition. That looks amazing. You think you're in trouble, mate? Um, look, I definitely don't think I've got it in the bag, that's for sure. Well, let's get the first dish in. GEORGIA: The biggest concerns about my dish are the seafood and the broth. I am seriously worried that my broth might not cook the seafood perfectly when it's poured over. WAITER: Here we have ` Wow. Wow, have a look at that. Obviously, it looks like the scallops and the prawns are raw. Smart. And we've got a hot broth here. Which smells crustaceany and... really beautiful. What do you think, Marco? Firstly, it makes me think of a really smart restaurant. You order broth and out comes a bowl and there's the garnish with all those wonderful fresh ingredients, and then they serve the broth at the table and that's what cooks the shellfish. Mmm. Whoever cooked this has been very clever. And I like the radish floating on top, and the little shallots. Yeah. It looks wonderful. Does it taste as good as it smells and looks? Well, let's find out. Well, Marco, I don't think you've enjoyed a dish this much for a long time on MasterChef, have you? Are you happy? The broth is full of flavour. You can taste the sea. That is perfect. No, I think that's a really good dish, actually. I love the broth. I think it's absolutely s... Marco, you are spot on. The taste of the sea. The crustacean. It's so light, so delicious. It's that combination of the browning of the shallots and the fennel against the tastiness of the broth. It's so delicious. A really clever dish. It's a cracker dish. Yeah. My only criticism is... ..the prawn. The prawn's undercooked. Yeah. Same as me. I don't like it either. And I think the scallop's delicious. But the prawn is just not cooked enough. Let's get in dish two. JOSH: I'm feeling the pressure today of having to impress Marco Pierre White and this amazing roomful of such highly regarded chefs. I really want to impress and not disappoint today. WAITER: Here we have ` Please enjoy. Wow. That looks beautiful. It does look beautiful, yeah. It looks spectacular. Look at that claw. Yeah. It's intact completely. How's that cooked? Looks nice. Yeah, it looks nice. So, what's that? Is that caviar, the little...? Caviar and... Is that truffle, diced truffle? Mmm. Yum. I love that. The marron's cooked perfectly. Nice little crispy bits of radish. That's obviously mussel stock with truffle blitzed into it. It tastes delicious. Surprisingly creamy, which is impressive given the absence of cream. It's a beautiful dish. Really beautiful dish. I think that's a clever way of using potato when you've got no cream. Yeah. In a sauce, to make it creamy. Beautiful texture. Beautifully cooked. Delicious. I don't like salmon caviar. It's one of my pet hates. The salmon caviar spoilt it for me. That's why I pushed it to one side, because I didn't want it to spoil the dish for me. Shall we? Let's. I can't wait to reveal the scores. I've just got no idea which way this is gonna go. Shall we? Let's do it. I don't know about you guys, but I always get a little bit nervous when I walk out with scorecards. 'Cause whatever happens, Georgia, immunity pin will make a big difference in this competition, and, Josh, I'm sure the heart's pounding, because reputation must be intact when you leave this kitchen. So, the question is, who cooked which dish? Georgia, what did you cook? I made the seafood and fennel broth with the prawns and scallops. So, Josh, that meant you cooked...? The marron with the potato and leek and truffle. OK. So, Georgia, now we know what you cooked, you know what I loved about it? I loved the scallop, 'cause it was beautiful, it was marshmallowy, it was tender. But what I didn't like... ..was the prawn. There wasn't enough heat in the broth to cook that prawn. Oh, OK. And that meant that it was flabby, and you know what? I just left it in the bowl. And that's why I scored your dish seven out of 10. (APPLAUSE) GEORGE: I scored your dish... ..an eight out of 10. (CHEERING AND APPLAUSE) Thank you. Georgia... ..the shellfish broth was sensational. Beautifully balanced, and had there been a cupful, I'd have drunk that as well. I scored your dish... ..eight out of 10. (CHEERING AND APPLAUSE) Georgia... ..I scored your dish... ..eight out of 10. (CHEERING AND APPLAUSE) Like Marco, my bowl was absolutely wiped clean, and I loved your use of fennel and that sweetness against the saltiness of the broth. It was really, really top-drawer cooking. Well done. So, Georgia, you've set the bar now. That's 31 points out of a possible 40. Josh, shall we find out what we scored your dish? JOSH: Absolutely. I'd just like to say, um, win or lose... (LAUGHTER) ..Georgia, you did a fantastic dish and you should be very proud. Thank you. Thanks a lot. Josh... ..what I loved about your dish was that marron. Beautifully cooked. I scored your dish eight out of 10. Well done. Thank you. Josh, beautiful presentation. Beautiful. But it comes down to the flavour. And that's why I scored your dish... ..nine out of 10. (CHEERING AND APPLAUSE) Josh, your dish was sensational. Presentation. Flavours. Beautifully balanced. But you did one thing wrong for me. I have one very large pet hate. Salmon eggs. They didn't contribute to the dish in one way. What they did... ..was spoil it. Josh, I have one very large pet hate. Salmon eggs. They didn't contribute to the dish in one way. What they did... ..was spoil it. So I scored your dish... ..seven out of 10. SEVERAL: Ooh! So, Josh, you've got 24 points. So you need an eight from Matt to win. After Marco reveals his score, I'm thinking I might be going home without a win. Georgia... ..I loved your dish... ..but not as much as Josh's. (APPLAUSE) Congratulations! (LAUGHS) Well done. Josh... ..it was a great dish. Really classic flavours just twisted up. Well done. Thank you. So, Josh, you got 33 points against 31. Wasn't too far away, was it? And I tell you what, Georgia, if that prawn was cooked a little more, it would have been an entirely different result. So, well done. Thank you. Josh, on another note, we're really proud of you, mate. You're doing great things at Estelle. Young Chef of the Year this year. You deserve it. JOSH: Thank you. We wish you all the very best, and we can't wait to head down there and eat some of your food. So, a big thank you. Cheers. Good luck, guys. (APPLAUSE) JOSH: The MasterChef experience today was one of learning and teaching, you know? I learnt today that my head was on the cutting block as well, and from what I saw of Georgia's performance today, the other guys better watch out. Georgia, firstly, from all of us here, well done today. Yeah. 'Cause you did yourself proud, the contestants proud. That was a wonderful dish. To the rest of you, you've had a bit of a rest. Go and have a bit more of a rest at home. But get ready for tomorrow. (GARY CHUCKLES) Off you go. See you. Well done, Georgia. MATT: Well done, Georgia. ANNOUNCER: Tomorrow night... Communication is paramount. ..it's a relay challenge with a twist. It's scary. Really scary. They'll cook one by one... Handover starts now! ..Chinese whispers-style. What are we making? Great teamwork... Yes! ..will produce terrific food. It's amazing what you've achieved. And you absolutely nailed it. But stray too far from the script... I've changed the dish. What are you doing?! ..and the consequences... (GASPS) No, Rose! ..could be devastating. GEORGIA: I have no idea what has happened. It's a nightmare. Able 2015