1 ANNOUNCER: Previously on MasterChef Australia... Georgia vied for immunity... I want it desperately. ..against Melbourne's young chef of the year. Josh! Her broth was brilliant. That is perfect. But against world-class competition... Beautiful dish. ..the pin remained as elusive as ever. Well done. From what I saw of Georgia's performance, the other guys better watch out. Tonight... Communication is paramount. ..it's a relay challenge with a twist. Scary, really scary. They'll cook one by one... The handover starts now. ..Chinese whispers style. What are we making? Great teamwork... Yes! ..will produce terrific food. It's amazing what you've achieved. You absolutely nailed it. But stray too far from the script... I've changed the dish. What are you doing? ..and the consequences could be devastating. I have no idea what has happened. It's a nightmare. # 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 Marco week has been fantastic for all of us, and for me personally. You know, he's such an amazing chef, but he's also a great teacher. I'm excited. I'm really excited. So it's really just a matter of trying to listen to what he has to say and learn as much from him as we can. We walk through the doors and the kitchen is completely different to how we've seen it before. There are four benches set up. And we walk straight down the middle just wondering what's happening. It's like walking down a gauntlet. I was just saying to George, it's like a classroom of kids come in. You're excited to see the teacher, maybe. Marco? ALL: Yes. It's been a good week so far. It's not bad being an apprentice, I reckon, especially when the teacher is Marco Pierre White. Marco Pierre White's been amazing. He is this entity in the kitchen and he's so inspirational. I've loved Marco week so far. It's been great. And it's always a little unexpected, isn't it? You walk in. What's the challenge? I wonder. The secret to today's challenge is communication. And it is a team challenge. And this one is an absolute beauty. Every team challenge that I've been in so far has resulted in me being in elimination, so I'm really nervous. Right, today we're looking for four teams. Remember your numbers. One, two, three, four. George organises the teams by counting one to four along the line of contestants. Whichever number you've got, that's what team you're in. I'm in the best team ever because I have Ashleigh, Reynold, Jessie and Billie, and I think they're all awesome cooks. Next job is to pick a captain. Right now. Come on. I've already done it. Are you sure? Yeah, I'll do it. Yeah, yeah. I am really happy to be captain today. I've played a lot of football in my time and I know the thing with a team is everyone needs to be working together to achieve the one goal. And hopefully we can do that and win this challenge. OK. We nominate Billie as our captain today. Billie? OK. Done. I think she'll be really great. She's really calm and collected and she's going to do a really good job. So I suppose you want to know what you're going to be doing. ALL: Yes. OK, each team has to cook just one dish. Sounds so straightforward. But this is a Marco challenge. So you'll be cooking one at a time... ..in a relay. So when we say communication is important, we mean it is important, because here's the detail. You've got 75 minutes to cook, broken up into 15-minute chunks where each of you take the captain's idea and translate it into their dish. Then you have to tag the next team member and you have 45 seconds to transfer that detail about that dish so they can take over, and they get 15 minutes to cook. You get it? Yep. There's no pen or paper, so it's all verbal. The only way the next member of your team will know what to do is if you tell them. If you don't tell them, they've got no idea where they're going, what they're doing. And it will get worse as it gets passed on. Believe me. 45 seconds to hand over in between each cook is no time at all. Definitely there could be some Chinese whispers going bad today, for sure. So, you've got access to the pantry behind us. You can cook whatever you want. And while this one person is cooking, everybody else is in the herb and vegetable garden. The losing team will face elimination tomorrow. So a lot is riding on this challenge. I definitely don't want to face an elimination so I'm going into this thinking that I'll do anything to avoid it. Communication is paramount. And without it, you're doomed. Through communication, you lead your team. You share and you express your knowledge. One last thing - a good chef cooks for others. Work it out. Thank you. Right, captains, stay put. Everybody else, off to the garden. (ALL TALK INDISTINCTLY) We don't have any time to plan with Jarrod. We don't have any feedback to give him, no suggestions, absolutely nothing. We just get whisked away from him and, yeah, that's it. It's all left up to Jarrod. Captains, you've got a big job ahead of you. You're not only starting the cook, but you're also deciding what the dish is. That's right, no recipe today. You grab the ingredients and you start the cook, all within your 15 minutes, You got it? Good luck, everybody. Your time starts now. Good luck. There's a lot of responsibility being captain today. Sorry. I've got to choose something really carefully. Some avocados? No. It's got to be something to impress Marco and the judges. But if I don't pick something that everyone can cook and that everyone's happy with, it's gonna just give us problems all the way down the line. If I make the wrong choice here at the start, then we will go straight through to elimination. GEORGE: Pick a dish that... Everybody knows. ..everyone knows. In two words you can say what it is. Keep it simple. Give the next person three clear bits of information that they can pass on. Spaghetti bolognaise. Beef, celeriac puree, salad. Whatever. The more you put on your bench, the more you confuse the next person. Today I want to cook a simple dish. Cooking a mussel broth is something that everyone will be able to follow through, so as a captain, I feel like I have done my job. What are you cooking, Jarrod? Er, mussel, tomato and coconut broth. Right. Er, and basil. I love simplicity. Yeah, I just wanted something that, you know, it's easy so we can keep communicating down the line and hopefully we can build enough flavour in it. Actually, when you cook the mussels, the broth that comes out of it is absolutely delicious, isn't it? I really think if we pull this dish off and make a massive, punchy flavour in that broth, I really think it could be a winning dish. The hardest part of this whole thing is coming up with a concept without being able to speak to your team members, 'cause they're all sitting outside. I love that I'm not picking the dish, that I'm being told what to cook. I love being told what to cook. You haven't got time to think too much, so I decide on lobster medallions in lobster bisque with some braised leeks. I figure Marco's going to love lobster. If there's enough flavour in that bisque, maybe it'll be OK. Guys, five minutes down already of your 15 minutes. That means only 10 to go. Come on. Hurry along. I've done a couple of good cooks in the last week with Marco so I feel pretty confident. Today I'm cooking a stuffed and rolled chicken thigh with a fennel and carrot puree and a chicken jus. I'm just gonna try and have it as organised as possible so that the rest of the team can pick up from where I left off. I decide to categorise all of my ingredients. I've got my puree. I've got the stuffing sorted. And hopefully the cook will run smoothly for each person. Remember, the first leg of this challenge can be the foundation to either success or failure. Five minutes to go. I've decided to make Mexican corn tacos. I'm really familiar with the ingredients. It'll save on prep time and make things easier at handover. To start with, I lay out all the elements for my filling. Today I'm going with some butterflied prawns with lime salt, beautiful salsa-style salad with some tomatoes, lime, coriander, chilli, and a lime aioli. I do this a lot at home and I love the Mexican flavours. To make corn tacos is really simple. It's just a mixture of water and corn masa flour. I run to the pantry to grab the masa flour... ..and there's a problem. There's none on the shelf. This is a disaster. You cannot make corn tacos without corn masa flour. I should have checked this before I started. I think we're in trouble. Your 45-second handover starts now. Feels like 15 minutes is gone in no time. I'm gonna do a mussel, coconut... Um, sorry, coconut milk, tomato and basil broth. Er, lobster bisque, OK? Yep. Probably the fastest 45 seconds of my life. I'm doing a rolled and stuffed chicken thigh, OK? Yeah. Five beautiful prawn tacos. Lime, salt, chilli sauce, lime aioli. And beautiful salsa-style salad. What do you need me to do? Maybe do the tortilla mix so it can have a rest. Bugger about it - no masa flour to make some tortillas. That was my initial thought. Hang on a minute, so how am I supposed to make corn tacos without masa? Two, one. Stop talking. Change over. Come on, captains with me, please. Captains with me. I cannot believe I've made such a simple mistake. So we're serving Mexican corn tacos without the taco? Not really sure what I'm gonna do. 1 My heart just sinks. To make crunchy corn tacos, you need masa harina flour and there isn't any in the pantry. I'm starting to panic. What am I gonna do? This is not what I wanted. Matt Preston leads us captains away from the cook and he's taking us to a secret room somewhere out the back. Oh. And you'll notice that we've set up a little TV screen so you can see exactly how your communication's gone across. Turns out we're gonna be watching the whole cook from behind this wall. Don't know how I'm gonna deal with this. Oh, I feel terrible for Jamie. I've handed a dish over to him for which we're missing a core ingredient. How can you make a taco dish without tacos? JAMIE: The tacos are a major part of this dish. Without them, it's just a mess of ingredients. So I'm going to try and make a tortilla with plain flour. I've only made flour tortillas once, and it was a long, long time ago. So I don't remember the recipe at all. I'm just going to have to completely wing it. I'm just praying that it's going to work. So, the challenge today is like a cooking relay. Each of us has 15 minutes to continue cooking a dish that's been started by the captain. When we hand over the dish to the next person, we only have 45 seconds to explain to them what the dish is and what needs doing. The losing team goes straight into elimination. Remember, guys, you can't afford to waste one minute, and it's about keeping the clarity of that idea. Five minutes down, ten to go. This is like watching sport. Way more intense than watching sport. The handover's going well. Ashleigh seems to be confident with the dish and she's happy with my choice. We are making a rolled chicken thigh with a chicken jus and a fennel and carrot puree. And now I need to roll up the chicken and then ready, hopefully, for the next person to start cooking it. I think Billie did a really good job. She was pretty clear on the dish. Is that Ashleigh? Is that how you envisioned it? Yeah, yeah, totally. That looks awesome. Good on you, Fi. Our dish is a mussel and coconut broth. At the moment, I'm just debearding these mussels and just getting them prepped ready to go. Oh, she's put the mussels in. Oh, yes. Captain has definitely made a good choice with the dish. It's gonna taste beautiful, it's nice and simple, it's achievable - we can all do it. So, yeah, I'm happy as. Er, yeah, so Melita has picked the dish today. She's decided to make a seafood bisque with a poached lobster tail. Not having made a lobster bisque, I'm nervous about the fact that I have to take over. I'm not exactly sure what the flavours should be. I'm not really getting a lot of a lobster flavour from there. It just sort of seems to taste tomatoey. I'm thinking about how I can enhance the flavour of this bisque and I've decided to add just a little bit more wine to help it along. When I see Rose pour the wine in to the stock, I go, "OK, it must be ready to go. You're pouring the wine in. Great." And then she keeps pouring. And then pouring, and pouring more. And I'm going, "That looks like a lot of wine. "Half a bottle's gone there." Yeah, that'll do. Good girl. Stop! (LAUGHS) No! So much wine! The bisque needs to be perfectly balanced. Oh, Rose. It could be the make or break of the dish. 10 minutes down, five minutes only to go. Let's move it. You're joking. Oh my God. It would have been great to have a crispy taco to go with this dish, but without masa, that's impossible. So I'm forced to make a plain flour tortilla instead. I think plain flour ones will be fine if they're done correctly. How are you going? I was just gonna come and have a sneaky look 'cause I saw you making dough. Yeah, no worries. What are you making? I'm making...we're making a makeshift tortilla to go with the dish. A makeshift tortilla. Why are you making a makeshift tortilla? That's really soft. There's no masa harina. Tortilla dough's really firm, isn't it? Yep. He says that the dough should be a lot firmer. Are you a bit worried about this dish? Um... As long as you're confident with the tortilla. This dough hasn't worked at all. I've pretty much wasted my entire 15 minutes. Hopefully the person that comes in next knows exactly what to do. MATT: Your 45 seconds starts now. The dish is... Yeah. ..five tortillas. We don't have any masa harina flour so I'm not confident with it. Jamie tells me he's made flour tortillas but they haven't worked. Five tortillas. Five tortillas. I'm thinking, "Oh, God, I think we might be in trouble here." 'Cause I've not made them either. Not a good situation to be in. Lemon juice, mussels, garlic, onions. So we're making the broth out of this? Mussel and coconut broth. Gonna follow the dish that Jarrod has set. It tastes really nice. I think it just needs time. That's it. Time's up. Departing contestants, follow me. Alright? OK. I think the dish has progressed enough and it's basically the basis of a great dish and I'm happy that, you know, there's 45 minutes left to go in it and by the end of it, it should be absolutely delicious. All there. I look into the pot and I see the broth... ..and think to myself, "I definitely want to improve this dish." The thing I'm following is my instinct. I'm really excited about the mussel broth. I've got full confidence in John's cooking ability. And I know he'll do a top job in enhancing the mussel flavour in our broth. Oh, what's he doing? Lobster? I don't know. He said to me, "Should I put more fish in it "and get it more flavoursome with the fish?" And I just went, "Well, it's a mussel and coconut broth." I was just trying to make it simple so it wasn't too hard to communicate down the line. John grabs lobster, scallops and even prawns. I'm a bit worried that all that seafood will overpower the balance of the mussels and the coconut. But I think we might have even bigger problems. He's gone back to the pantry again and I'm really starting to panic now. What's that in his left hand? Is it chocolate? What's he doing? It's white chocolate. Now I'm really freaking out. What is he doing with white chocolate? What is he doing? John... It's a coconut mussel broth! John, John, John, John, John, John, John, John... Come back to your bench. Put everything back. It's a tomato, mussel, saffron broth. And seafood's fine, you know, like... Yeah, seafood's fine, but what's he doing with the white chocolate? It seems like John's definitely gone rogue. '80S ACTION MUSIC Get down! Brandon! Brandon! Don't worry. I've got my vest. I'll just slip this on. (SIGHS) SCREAMS: No! SEAGULLS CRY 1 John comes out of the pantry with a blue chocolate block. I'm pretty sure that's white chocolate. If John goes rogue, this dish could be ruined. ROSE: What are you guys making? Mussel, coconut, tomato, basil broth. OK. But John's gone and grabbed prawns, which is fine. But then he's grabbed scallops and then he's grabbed white chocolate. Oh. Johnny! Like, yeah, I'm absolutely, like, flabbergasted. What are you doing? I told him what the dish was. He's just gone and got new ingredients. What are you doing? Right, this is round three, obviously, and it's five minutes down already. 10 minutes to go. Make it count. Um, I've changed the dish. Basically, I'm going to use the basis of what they've started with and I'm gonna change that into a white chocolate veloute. He's making a white chocolate veloute as well. Oh, with a... Oh. How do you know that? 'Cause I just read his lips. Veloute is a white sauce, and it's thickened with flour, cream and butter. But for this one, I'm gonna be infusing it with white chocolate. But why is he doing that with the coconut? I don't know. Yeah. I don't really know what's going on. I know exactly what's going on now. This dish is just beyond complicated. It's going to definitely overwhelm whoever comes next. Rose tells me we're cooking a seafood bisque with a poached lobster tail, some braised and charred leeks and a pangrattato. I am dead centre in the middle of the cook at number three, so it's kind of a turning point. So I dip my spoon in and I taste the bisque and my heart sinks. They haven't, er...haven't cooked out the wine. They haven't sweated off the onions enough. Um, and the taste balance is all out. It's not right. There's just no flavour in there. There's no crustaceany flavour. I'm gonna have to do something about it. I think that Melita has done a fantastic job of choosing the dish. Fingers crossed. I know we have 45 minutes left and I know that that's plenty of time to make a beautiful, punchy bisque. I want to make Melita proud. Just needs to be crushed more. It hasn't been broken down at all, and I know that the fundamental part of making a bisque is getting those shells nice and broken down so you can extract all that crustaceany flavour. I like what you're doing, Kristina. You're correcting this, aren't you? Yeah. What do you think's wrong with it? It's too acidic. I need to sweat off some more shallots and garlic, and that lobster isn't coming through strongly enough for me. It really does look like she's trying to build up a whole new flavour base, so it looks like she's doing an amazing job. Yeah, absolutely. She's just doing what she has to do. She knows what she's doing. 10 minutes down, 5 minutes to go. Come on! Come on, guys. Let's go. Work! I feel really happy with this dish. I think Billie's picked a perfect dish for our team. We're making a chicken roulade with fennel and carrot puree and a chicken jus. Jessie's doing well, I think. Um, just setting everything up for the next person, which is ideally what you want. I know it's really important for me to get the chicken on to make sure that it can cook by the end of Sara's cook so it can be all ready for Reynold to sear and plate. The communication was good, so I know exactly what the dish is so I can pass that on to Ava, who's next up. Jamie tells me that he's made flour tortillas, but they haven't worked. Yeah, Jamie wasn't happy with this bread, so he's asked me to make it again. I'm really not confident making flour tortillas without a recipe so I decide to make some flatbreads. They're simple and easy and hopefully they'll do. It's just flour and yoghurt which, to be honest with you, might not be the best idea, and not really fitting with the Mexican prawns. Hopefully I'll get away with it. Johnny, what are you doing? Why are you doing a white chocolate veloute with a coconut broth, mate? Not being able to communicate with John and trying to rein him in is really frustrating. John, John, John, John, John, John, John. I'm just screaming at the TV. Coconut and white choc...like, it's just one simple broth for seafood. They might be telling him that now. Gee, there's a whole lot more going on here than when we first came. What are you doing? They started off with a broth, with a mussel broth, and I thought that beautiful broth flavour would go well with a coconut milk, and I'm actually going to add white chocolate to it as well. Say that all again. So I'm doing a white chocolate veloute. Was that part of the original dish? No, they were actually going to do... They just gave me a... Can I ask you a simple question and then I will stay quiet? Are you going back to your old habits? I'm gonna keep it simple. White chocolate veloute? So, white chocolate veloute and what? I'm actually gonna do scallop and lobster, so the lobster is gonna be seared. Yeah. Just plain, in butter. And the scallop will be a tartare. You know what I was gonna say? It's great that you have these kind of wild and wacky ideas and it's clear in your head, but then you've got to translate all of that to the next contestant and they're gonna s stand there and go, "White chocolate mussel veloute?" Do you think white chocolate works with shellfish? It does. Then I look forward to tasting it. You can teach me something for once. I'll become your apprentice, John. (GARY LAUGHS) That wasn't the response I was looking for but it looks like I've ran out of time. Good luck. Come on! MATT: Your 45 seconds starts now. Jessie, what are we making? OK, so we're doing a chicken roulade, which has gone in, like, two minutes ago into the water. A lobster bisque. Yep. Um, er, poached lobster tail. 30 seconds down. So we're doing griddled prawns with five flatbreads. Yep. I think it's a little weird that we've got flatbreads rather than tortilla. Beautiful. Smells amazing. I've started a veloute. I did expect to see a little bit more order on the bench today, but it's complete chaos in there. What's the dish? So what we're doing is a seared... 30 seconds down. Seared lobster. This is gonna be a scallop tartare. I start getting a little bit overwhelmed at all the elements that he's describing to me. In a little jug poured at the end. So, the sauce. Five. Four. What's this? To go in the veloute. Two. John hands me a block of white chocolate and tells me this is for the veloute. White chocolate in this. White chocolate and cream. In the veloute? Are you sure? Yeah. And I'm so confused. It's gonna do. Is this Jarrod's dish? 1 Yay! John comes into the room and I don't really know what to say to him. FIONA: What are you doing? What is it? What are you doing? What is it? It's gonna be a white chocolate veloute. The coconut broth I'm changing to a sauce. It was just, like, a coconut, tomato, basil, saffron broth. Like, mussels. You could have added a lobster and stuff, but what's the white chocolate veloute? I've added that broth into it and we're gonna be adding white chocolate. But that's not the original dish. You passed onto me the coconut... No, I said mussel broth with coconut milk and tomatoes and saffron. And I've added chocolate to it. And scallop tartare. Yeah. He's just totally decided on a new dish. So we use the mussels in there or not? You can add it to it. The mussels are gone. We are in elimination because of this. 100%. I think the whole challenge was about communication. I'm really worried for Amy because I think she's gonna be totally confused as to what is going on. 10 minutes down and you've got five minutes until this leg of the challenge is over. Ai-ai-ai. Come on, guys, push. I'm so confused at this stage. There are bowls with scraps, bowls with elements. I'm not sure what is supposed to be used for the dish or what is to be thrown away. No idea what we're doing. I don't have enough information to be able to put up the dish that was intended. I'm completely terrified. You know what, right at this point, this is crucial because these contestants need to set it up for that last changeover. Yeah, yeah, almost needs to be like setting up for service, doesn't it? They've got to stabilise the ship. The only thing with the yellow team is just from a technical point of view, I mean, what's slowed them down, they're doing a Mexican dish with a flatbread and prawns at the heart of it. And that flatbread's caused them all sorts of problems. It's just taking a long time to do stuff so I'm worried about it. I think it's very strange that we've got flatbread. I love Mexican food and I can easily make a really lovely tortilla but I believe in all of them so I'm just gonna do what I've been told. Red team, on the other hand, they're doing well as a team. Billie set them up with the little idea of stuffing the leg. Got that done, got the sauce on the go. So at the heart of it, we're looking like we're going to have a good dish. But the star girl, in my opinion, was Kristina in the green team. The onions and the leeks hadn't been sweated off enough, the white wine hadn't been reduced and it was quite acidic. She started again. Clever. Chopped up the bones small because the person before them left them whole, to release that flavour, to create that bisquey flavour. Smart. Yeah. That bisque is looking amazing. The team that Marco and I are preoccupied by at the moment is the blue team. John has come in third player in the team and he's just thrown it... I don't know what he's done. He's gone sideways. He wants to put white chocolate with the lobster, he's introduced prawns and lots of other ingredients, and essentially just complicated the whole... Let us not forget one thing - he's being an individual, not a team player. That's the big difference. And in a challenge like this, like a real kitchen, you have to be a team player. Absolutely. Otherwise they'll sink. I am so anxious because I don't know anything about this dish. I've never done anything like a white chocolate veloute before. I've never even played with chocolate and savoury combinations. But unless I start guessing the original dish, I don't have a choice. I just need to get something that Georgia can work with. This dish choice is insane. JOHN: The vibe in the room was just... Everyone was excited about their dish. That looks good. How are you going, Billie? You happy? Yeah, everything's sort of going to plan at the moment. Right. Whereas, we were really worried. It's a pretty sad state of affairs. Guys, this is it. Last change. Go for it. At this stage, I've just got to put all my faith in Georgia. Your 45 seconds starts now. OK, we're doing poached lobster tail with a bisque. We're making a chicken roulade, OK? What are we doing? OK, so we've got a veloute, um, we've got... I don't even know what to say to her except for I have nothing for her. That's going to be part of the dish as well. That's another element. 20 seconds down. What's that? That's lobster. Oh, my God. Lobster tail. How are we going to do that in 15 minutes? There's all these weird elements and nothing seems to flow. I haven't even tasted it. What is that? I have no idea. What's this? I think it's a prawn oil. I... Five, four, three, two, one, stop talking. Georgia, stop talking. Amy. Walk away. This is so bad. I know. There's no information. I have no idea what has happened in the last hour. Holy dooley. This is not good. I just heard you say it's not good. I'm a bit worried, actually. Why is it not good? I just can't see what's happening here. Nor can we. No. So do you know what this is? What is this? That's a veloute. A veloute? Yes. What's in the veloute? Don't know. No, we don't know either. Looks really claggy, doesn't it? It does. So what do you know the dish is supposed to be? I'm not sure, actually. I have no idea. What are you gonna make? Um, I'm just trying to work that out right now. So, can I just ask a question? All you've got after four people coming through - infused saffron, chopped lobster... That's actually scallop. Oh, is it? Chopped scallop, claggy sauce... Yep. ..and some prawn oil. Yep. Wow. And this. What's this? I'm not sure what that is. There's literally nothing in front of me. Minutes are just passing by and I have no idea what I'm meant to do. Georgia looks absolutely confused, and I really feel for her. This communication breakdown is gonna be enough to send us to elimination. This is actually the worst cook I've ever had, I think, right now. I've really...I just can't believe this. If it's a communication challenge, it's all about the communication. We did not communicate. I know we're going into elimination. Well, this is it. It's up to you now. It comes down to what you put on the plate. 10 minutes to go. Come on. I taste this broth and it's delicious. It's just full of all the lovely, beautiful lobster bisque flavour. I start slicing this lobster up. It's cooked perfectly. Cooked! Yay! Really happy with that. Really happy with the bisque. So, yes, happy. I got a very clear handover from Sara. I'm quite happy with the dish. The responsibility of plating it up is quite a big deal. I really want to do a good job because I'm executing this for them. I cut open the chicken. It's stuffed nicely. It's cooked quite nicely as well. Come on, Reynold. Go, Reynold. Yes. So in the next seven minutes, I've got to get the flatbreads finished cooking. I've got to start plating up. Prawns on. Prawns on. I hope Matt's got enough time now in these last few minutes to cook those breads and get the prawns on. Please get the prawns on. Please, please, please. They're not as well cooked as I'd like them to be, but I'm starting to run out of time. I've got to get them off the pan and into the oven just to keep warm. Get these prawns cooked. Whew. There's a lot of pressure on Matt, being the last one. I'm a bit worried that we've left him a lot to do. This challenge will be won or lost based on what you do in the next five minutes. Come on, guys. GARY: Come on, let's go. Come on, Georgia, you can do it. Dig deep, Georgia. This can't be it. I'm so not ready to go home. I've got five minutes so I gain a whole new perspective. Are you doing a completely new idea? I'm gonna try. I've really got to hold myself together for my team. I have to treat this like a five-minute challenge. A five-minute challenge. Smash it, smash it. Go for it. Run. Run, run, run, run, run. Yep. Yep, yep. I'm plating something up today, whether it kills me or not. Oh, my God. Swear words. So many swear words. There are prawn heads and oil sitting in a saucepan and I strain that off and taste it, and it's actually very nice. So I think I'm going to use that. Yeah, you can do it. It's your dish now. The scallops are chopped up beautifully and I know that I can flavour it really nicely. So I'm going to turn it into a scallop ceviche. I'm going to make a mayonnaise and I'm going to sear some prawns off and tie it all together. Such a huge amount of pressure. Three minutes to go. It's time to focus for this, your dish. Come on. That looks good. That looks good. Delighted. He's delighted with them. So proud, team. Come on, Georgia. We're all feeling pretty dejected as a team. It's all left up to Georgia. I have to get my prawns cooked, and I throw in the croutons at the same time. I start whizzing mayonnaise. Go! But it's not emulsifying. Ah, it's shit. (SOBS) Has it split? No. I usually do it in a stick mixer. I don't know why... And I really don't have any time to fix it. Just end up giving up, scrapping it. Oh, my goodness - there's two minutes to go, two minutes left. I've never been more stressed ever. Come on, Georgia. And all these nerves that I've tried to keep under control just bubble right up. (SNIFFS) But I know what eliminations are like. No. There's no team right now. It's up to me. I'm not giving up for a single second. One minute to go. Push, push, push. Come on! Finish your dish. Come on, Georgia. Come on, Georgia. I need to plate up. Think about it. Come on, guys, 30 seconds. Let's go. GARY: Come on! 30 seconds. Come on. Come on, Georgia! Where's the prawn oil? I love that little saying - there's no 'I' in 'team'. Oh, my goodness. 10 seconds to go. Come on, Georgia! Five, four, three, two, one. That's it. Time's up. I'm so sorry. Georgia, we watched you. You did so much. We watched it in the back. You did amazing. We watched the whole thing. You did amazing. All right? You did good. You did amazing. I'm absolutely baffled that Georgia's got that beautiful dish up. She's got texture, she's got flavour, she's got a gorgeous dish. You did really well. You did awesome. All right? It looks beautiful. It's perfect. Are you sure? Yes. Wow. That's yum. That did work, though. Yes! Beautiful. Seeing the other dishes, I feel... I'm just so grateful. Oh, it was really hard. But at the same time, I was...I just wanted to hide under a rock. It's good that you followed your instincts. And the prawn oil's really nice. Yeah. I just felt so guilty that I put my team in that situation. I haven't respected the team and I was selfish. Sorry, Jarrod. Don't worry. Don't worry, mate. Georgia basically put up a dish in five minutes and if anything, she's our...she's saved our team. Good girl. You did amazing. 1 Right, that's it, guys. What a brilliant cook, a fast cook. It felt like just a little... I don't know. It felt like a 20-minute challenge. But you all got your hands dirty. Green team, why don't you come up front? Bring your dish. Does that dish look anything like you thought it was going to look like? It is very, very similar. So you're happy? Yeah, I'm very happy. You came up with the idea and, of course, the whole idea was to communicate that all the way down to the last person, which was...Jessica. Kristina, you corrected the sauce, didn't you? Yes. What I do like about it, it's nice and simple, the colours pop, the lobster looks like it's cooked well. You know what, there's a smile on my face because the lobster is cooked beautifully, but more than that, that bisque, Kristina, if you were the one that put that punch of power in there, then you absolutely nailed it 'cause I love the balance and I love that pure crustacean flavour. It's absolutely spot on. I could drink a big bowl of that. Well done. Thank you. Pressure gets to us all. We've all made mistakes. But what was very wise was Kristina starting again. It's amazing what you've achieved within your 15 minutes. Congratulations, Kristina. This is your day. He's right, Kristina is a star, and, you know, Kristina absolutely saved the day today. ALL: Thank you. (ALL SPEAK INDISTINCTLY) I am completely overwhelmed with joy, and I've stuffed up so much in this kitchen, and I feel like this is my moment. Next team's dish we'll taste is the red team's. So, Reynold, what is the dish? Er, it's a chicken roulade with fennel, carrot puree and chicken jus. Yeah. That's exactly the dish I told Ashleigh, so it's gone down the line well. Good. That's really impressive. Shall we, Marco? So, for me, the chicken is really good. But what impresses me most is actually the communication down the line, and that you delivered a dish on time with two or three components, and you didn't stray from the original plan. Where Marco loves communication, what I love is the leadership, one, from you, Billie, but more importantly from you, Reynold. You took the lead at the end. You've taken this to a really good dish. Well done. Thank you. Yellow team, bring your dish to be tasted, please. Thank you. I'm a little bit worried that the flatbreads don't tie in with a Mexican theme. They should be tortillas. We know that. But I figured a flatbread was better than nothing at all. What is it? Today we've got for you some prawns with chilli sauce, tomato salsa, lime mayonnaise and some flatbreads. So, when you started this... 'Cause you're the captain, Jacqui. Yes. Is this what you visualised? It has evolved slightly. The only difference we've got is a flatbread as opposed to a tortilla. I think the flavours are there and it's fresh and bright. I'm looking at that flatbread. That is not even cooked. That's not good. I think the problem, honestly, was at the start. What I thought you were describing was a little Mexican dish, so how do you MasterChef-plus that? You know, do you make little tostaditas? Well, you didn't have the right flour. You came up with an idea but then I don't think Jamie believed in or Stephen believed in. That's the problem. They go, "What are we doing with this thing?" I really love that sort of hot, toasty, roasty sauce, chilli sauce underneath the prawns. And the prawns, Matthew, you've cooked those well. But the rest of it, man... You've got to make it better. You've got to make it better. Sorry, guys. We are gutted. I know I am. I'm definitely worried about elimination. If I, as captain, have led us down the wrong track and set us on the course towards elimination, then of course I feel responsible. Next up, blue team. I know that the judges are pretty harsh on the yellow team. Maybe we'll be OK. Oh, dear. It could be enough. There's, like, a glimmer of hope, maybe, that we'll be safe. 1 Jarrod, what's the dish? Pan-fried prawns with scallop ceviche and prawn oil. What was the dish right at the get-go? Er, it was a mussel broth with coconut, tomato, basil and saffron. Wow. John. Um, I actually changed the dish. I was gonna do, um, a white chocolate veloute with the seared lobster. So, totally changed the dish. Mm. John, once you did that, you created confusion. Had it not been for Georgia, you would have been in deep, deep, deep, deep, deep trouble. Because what she did in five minutes was more than what you did in an hour. Absolutely. It highlighted to me what great chefs all possess. They have that ability to make a decision very quickly and stay firm and stay strong. Were you pleased with what you created in five minutes? Absolutely. You know what? That's a good five-minute dish. Yeah? The scallops obviously adds a little bit of acidity 'cause you've squeezed lemon on it. Crunchy pangrattato, the breadcrumbs, and a crustacean oil, yeah? You built a very clever jigsaw under great pressure. Well done, Georgia. Thank you, Marco. Wow, wow, wow. Delicious ceviche. Really, really good. Well done. Thank you. The ceviche is delicious. But what we have to do is we've got to be realistic about it. The prawn, it's undercooked. My goodness. What a shame. It would have been a great dish. Let's hope that that little ceviche underneath, which is wonderful, and those little crunchy croutons and the flavour that you've managed to bash in there is enough to keep you safe. Come on, Johnny. JOHN: Sorry, guys. The secret to today's challenge was communication. Two teams have cooked and communicated beautifully in today's challenge and that was the green team - well done - and the red team. MELITA: I am so thrilled that I managed to, to some degree, captain a team into some sort of victory. I am so happy Kristina was on our team and had the presence of mind to do what she did. She basically saved the dish. Congratulations. You are both safe. Unfortunately, we can't say the same about the yellow team and blue team. Yellow team, prawns were cooked perfectly. And lovely smoky flavour in that chilli sauce. But your bread... Well, who knows what that was? MARCO: Blue team... ..there is a time to cook as an individual and there is a time when you have to be a team player. And that's very important. JOHN: I haven't respected the team and I went with my own instinct and I was selfish about this cook. If we go to an elimination, it's my fault. What did impress us, Georgia... ..was how you worked tirelessly at the end with your allotted time to try and get the team back on track. We loved your ceviche. We loved the freshness against the toastiness of those croutons. But at their heart, those prawns were raw. And blue team, your communication was fatally flawed. And that's why you will be going forward to the elimination. I'm sorry, Georgia. It's OK. Georgia... ..you almost pulled it off. Five minutes to go. And you made the most of what was on your bench. I did do my absolute best in those 15 minutes to produce the dish they tried, so... Yeah. I'm proud of myself, but I'm really disappointed for my team. Sorry. What's really important is that you listen to me. I'm here for a very short while. Take what you can from me. Keep it simple. Communicate. Stay focused, stay disciplined. Because if you don't... ..you will go home. Thank you. JOHN: I felt really bad for the team. I feel like... I should be going home. Um... ..maybe I don't belong in this competition because of what I've done and I let the team down. You're going into elimination, but remember, it's another chance to cook. You need to shake it off. You need to think with clarity. So go home, get some rest, clear those heads. See you tomorrow. Off you go. Goodnight. See you, guys. MARCO: God bless. I'm sorry. JARROD: It's going to be my first time in an elimination, so it's a strange feeling. I'm a little bit anxious about it at the moment but, you know, tomorrow's a new day, so hopefully I can attack it properly and get through it. ANNOUNCER: Next time, their dreams are on the line but this time, they're not just cooking for the judges. Because you will be joining us at the tasting table. I don't think I've ever seen this happen before. With the pressure building... OK, OK, OK. Ahh! Oh, God. I don't want to go home. ..they must produce five identical dishes. Five! Oh, that's really under. This could be a disaster. ..on the run. One contestant will outshine them all... I'm loving the sauce. Really, really good. ..to earn the ultimate accolade. I think this is potentially the best thing I've eaten in the MasterChef kitchen. But for another... It's pointless. ..this will be their last supper. Able 2015