ANNOUNCER: Previously on MasterChef Australia - a relay challenge... What are we making? ..tested communication... ..mussel and coconut broth. ..and teamwork. John, John, John, John, John. John ignored the captain's call... What are you doing?! I've changed the dish. ..and despite Georgia's heroic final cook... I just can't believe this. ..the blue team landed in elimination. (WHISPERS) Sorry, guys. Tonight, their dreams are on the line - but this time, they're not just cooking for the judges. Because you'll 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. Waaah! Oh, God! I don't want to go home! ..they must produce five identical dishes... Five! Ooh, that's REALLY under. This could be a disaster. ..on the run. (ALL EXCLAIM) One contestant will outshine them all... I'm loving the sauce. Really, really good. ..to earn the ultimate accolade. I think this is most probably the best thing I've eaten in the MasterChef kitchen. But for another... It's pointless. ..this will be their last supper. # 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 STEPHEN: So, how are you two feeling this morning about the...the black aprons? Well, I feel responsible for us being in elimination. JOHN: Yesterday, team relay challenge, I didn't stick to the brief, and I'm feeling guilty that I put my team into this situation. I've taken my photos off the wall. This will be the third time that I've done it. My family are so supportive of my MasterChef journey. They're my biggest critics, but probably my biggest fans as well. I'm not giving up. I'm...I can't go home. I'm not ready to go home. Um...so, hopefully I'll be putting these back up tonight. This competition means everything to me. Like, I need to be here for the long haul. Like...it's... I want to start my food dream. My life ambition is to have a sustainable B&B in the Yarra Valley. I would grow all my own produce. Anything that's in season would be on the menu. But more importantly than that, it's about getting my family out from Scotland to work on this business with me so that we can all be together and have this family business surrounded with food. It's hard being away from my family. That's the toughest thing about living in Australia. So, for me... that family business is so important. I think the realisation of what's happening is hitting me. This could be the last time that I stay in the MasterChef house. Like, it's pretty scary. JARROD: This is my first time in elimination. Going on my previous cooks in the kitchen, I'm sure the nerves could well get the better of me. But...you know, hopefully I can, you know, just suppress those and cook something I'm proud of. (CHEERING AND APPLAUSE) AMY: It's definitely frustrating that I'm again back in my black apron. It's just not a position that I wanted to be in, especially this week - it's Marco Week. I need to redeem myself and put up a dish that I'm actually proud of. GARY: By the very nature of competition, there's always winners, there's always losers, isn't there? And in this competition, there's gonna be one amazing winner at the end of this journey. That's what you're fighting for, isn't it? Yep. Mm-hm. But, make no mistake, someone's going home at the end of today. Fiona, first time in black. Yes, it is. Doesn't suit me. (LAUGHTER) I think you look wonderful! And it works brilliantly against that pale blue Scottish skin. Yes! (LAUGHS) How's your mindset? I'm pumped. I don't want to go home. What are you gonna show us? Good, tasty, simple, delicious food. Georgia. You've been in every elimination we've had. Haven't we? Um, every team challenge elimination. Same as Amy. Oh! Yeah. The two of us. Let's make it every one. Why not? (LAUGHS) Let's just keep going. Put yourself in every one. 'Cause it must be... It's doing something! 'Cause you're one of the best cooks in the competition. You're putting up some of the best food. It's pretty motivating when you face elimination. Today, I'm going to take every bit of advice that I've been given this week from Marco. If this is the last time I cook, I want it to be something I'm proud of and my family would be proud of. Today's elimination is a little bit different. You won't just be cooking one plate of food. You'll be cooking five. One for George, one for Gary, one for me, one for Marco and one for a very special guest. You. 'Cause you'll be joining us at the tasting table. We'll be actually sitting at the table with Marco and the judges. I don't think I've ever seen this happen before on MasterChef. So, it's a very scary feeling. I think I'll be so nervous, I'll lose my appetite. (CHUCKLES) It's up to you what you cook. It can be whatever you like, and you have an open pantry. We also want you to show us everything that you've learned this week as Marco's apprentice. Flavour. Balance. Technique. Sauces. I'm gonna apply all the things that I've learned from Marco to prove to the judges that I do listen and that I'm...you know... I'm a great cook. And they must be five perfectly consistent plates. Not just consistent in how they look, the size of everything, but consistent in excellence. MARCO: My recommendation... ..is keep it simple. Cook something you feel comfortable with. Make sure... ..that whatever you put on that plate, you can do it five times. To plate up five plates, it's going to be really hard, because we're only used to preparing one plate of food. Your place in this competition is at stake. It's your challenge. It's in your hands. We just want to eat beautiful food. We want to sit down and eat beautiful food with you. You have 75 minutes to cook five plates worthy of that dining table and of us. Are you ready to stay in this competition? ALL: Yes! Well, prove it! Your 75 minutes starts now. (CHEERING AND APPLAUSE) I can't find anything. (LAUGHS) I want to make a sesame panko-crusted tuna with a little salad. Eggs. Eggs. Eggs. Eggs. Eggs. I never can find the freakin' eggs! I love seafood. I want to show Marco what I can do and the flavours that I like to eat. And I'm looking for tuna and I can't find any. Oh, my God. So frustrating. I've really got to come up with a plan B, so I see the same beautiful prawns that I used yesterday, and I'm thinking, can I redeem myself with prawns today, and will they work in my dish? Yep. This is where I'm gonna go. OK. I'm really scared choosing prawns again. This is the third time that I'm going to cook with them, and I haven't done well the last two times. My only criticism is the prawn. The prawn's undercooked. We've got to be realistic about it. The prawn. It's undercooked. So, hopefully, third time lucky. JARROD: I think today could be the day, with the threat of elimination hanging over me, that I do cook something that I am proud of and that the judges really like. What I'm cooking today is a Mexican gazpacho with fish croquettes. I've made this quite a few times, so I'm pretty confident making it. While I live in the city, my food dream is in the country. I'd really like to have a small cafe in the country, and this is the sort of dish that I want to serve up. Gazpacho is a chilled tomato soup. A perfect gazpacho needs to be really well balanced with acidity, you know, spice, and also, I need to make sure that these fish croquettes have the right crunchy texture on the outside, the right texture inside, and if that all happens, I'm pretty sure I won't be going home today. FIONA: I'm gonna cook five little individual chicken and leek pies with, um... some nice mash and a gravy. I think it is the sort of dish that Marco would like. He's all about keeping food simple. He hates all the fancy stuff. I'm hoping that a nice, hearty homemade pie shows who I am and also tastes delicious. ROSE: Oh, your dough looks beautiful, Fi. Great colour. The shortcrust is pretty easy to make. You've just got to get your quantities right, as with any pastry. It looks beautiful. I'm really happy with the consistency of it. I just want to... ..uh, chill it for a little bit, and then I'll come back to it. Well done, Fi! (CHEERING AND APPLAUSE) And now I've just got to get onto my chicken pie filling. My filling's really basic. It's just, you know, some garlic, some shallots, onions, bacon and leeks. So, today really hinges a lot on the pastry and the pie filling. If the pastry's not right, I'm in serious trouble, and then if the pie filling's not tasty, I'm gonna be going home. Oh! Oh! I'm making a chicken roulade stuffed with mushroom and spinach, with a madeira sauce, and also cauliflower three ways - so, pureed, roasted, and just, like, a sliver, like, salad. The first thing I do is deboning the chicken. I take all my bones and start browning that off to start my madeira sauce. I'll roll the roulade using the rest of the chickens later, once I've made my filling. Keeping your food simple - that's what I've learned from Marco this week. Previously, I've tried to do a dish to impress the judges, and I...I think I pushed myself too hard and put too many elements on the plate. So, today, I've simplified my dish. Normally I would have 10 elements on the plate. Today, I've got about five. ROSE: I'm a bit worried that John's not kept it simple enough. He thinks that he's keeping it simple. The judges have been telling him all week just to keep it simple. But he's got a lot of elements going on. Apprentices! Remember - consistency is borne out of simplicity. One hour to go! (CHEERING AND APPLAUSE) MATTHEW: Come on, guys! Let's go! Come on, Amy! Today, I'm making a tortellini stuffed with a quail, with some burnt sage leaves and a brown butter cream sauce. It's definitely a risky move making the pasta from scratch. I'm hoping that I've got enough time to roll out the tortellini, because I need to get 25 tortellini to look and taste identical to each other. GEORGE: What's your dish? So, I'm making a quail tortellini. Is it gonna be one tortellini per plate? No. How many? Maybe about five tortellini. Five?! So, you need to do five by five? Yep. 25. Which is 25 tortellini. Yep. To make 25 perfect tortellinis, 25 all the same size. This is about consistency, this challenge. 25 of them! Yep. I'm still loving the idea of tortellini, but we've only got 60 minutes left on the clock. Maybe today's challenge was not the day to be doing this. Amy, we're worried about you. OK. So I get my pasta resting in the fridge. Now it's time to start deboning the quail. I'm trying to be as methodical as I can, because I don't want any bones left in there, but I need to roll out that pasta as soon as I can to start forming my little tortellini. If I don't get enough tortellini up on the plate, it's definitely gonna send me home. I feel like I've bitten off way more than I can chew today. GEORGIA: Today's challenge is all about consistency. We've got 75 minutes to prepare five dishes that are identical. So I'm going to be serving one to each of the three judges, one to Marco and one for myself. GARY: This challenge is all about making sure everything is exactly the same across five plates. 45 minutes to go. Come on. (CHEERING AND APPLAUSE) OK, OK, OK. Waaah! I've prepared my prawns by removing the shells, and now I need to get the elements ready to coat them. I'm using panko breadcrumbs today. They're a Japanese breadcrumb and they're ultra crispy. They're delicious with seafood, or crumbing anything at all. Obviously, prawns, you know, caused you a bit of a problem yesterday. Yep. They've got to be perfectly cooked and crispy-crunchy. Yes. Yep. That's what I'm aiming for. I feel like I've taken a massive risk today. It would be so bad if this was a third-time prawn disaster. Come on, Georgia. WOMAN: Let's go, Georgia! Go, Amy! Go, John! What's going on here? I'm doing a chicken roulade stuffed with mushrooms and spinach. I'm doing a madeira sauce to go with it, with rosemary, and then I'm doing cauliflower three ways - roasted, pureed and just slivers. Are you gonna have time to plate up? That's a lot of things. I'm hoping. You're cutting it fine, aren't you? (CHUCKLES) The advice this whole week really has been about keeping it simple. Looking at John, he's got a lot on the go. I just hope that he's keeping what Marco said in the back of his mind and that he's keeping it as simple as he possibly can. AMY: I'm desperately worried about time today. What time did I put the quail in? WOMAN: About five minutes ago. I've taken too long at the beginning of my cook and I've definitely fallen behind time now. So I get my pasta out of the fridge and start rolling it. I'm hoping that I've got enough time to roll out the pasta, fold the 25 tortellini and to cook it and to plate up. I'm definitely behind the eight ball at the moment. I'm really enjoying myself. You know, it's the most fun I've actually had in the MasterChef kitchen so far. I'm making some fish croquettes that I'll be putting on top of the gazpacho, so it'll give a nice crunchy element and that nice fishy taste. I'm gonna serve three croquettes per person. So, once I get this fish cut into small pieces, I put it in the saucepan and start poaching it in the milk. I put some nice herbs and that so it gets some nice flavour. It doesn't need to be poached very long - it's gonna be fried, so I don't want to overcook it. ANNA: You're doing well. It looks awesome. MATT: This is the perfect challenge for a home cook. You know? A home cook's used to cooking for four, five, six, eight people. And if they just can... can anchor their dish in what they do best at home, then we're gonna love it. I would keep it really simple. Three components - protein, garnish, sauce. Whose dish is the one that you most want to eat? Call me really boring... You're gonna say chicken pie, aren't you? Chicken pie. Yeah. Why? (GARY LAUGHS) If Fiona can deliver a perfectly cooked chicken, a great sauce and a great pastry, then she's not going home. WOMAN: You're doing well, Fi. FIONA: I'm feeling OK at the moment. I'm feeling like I just need to get a rattle on. This is not cooking at home. I don't have the leisure of just taking my time with things. These are for my chicken...gravy to go with the pie. So, I'm basically going to showcase what we learned with Marco. I've learnt how to make sauce well this week, with him being here. You've got to chop up the bones really small, you've got your vegies in there, then you've got your stock reducing down, and basically, you're just trying to really make this gravy full of chicken flavour. So, you're making a chicken pie? Yeah. You're making one pie? No, I'm making five little pies. How long do you think they need to be in the oven for? About 20, 20... Oh, don't underestimate it. ..20 minutes, 25 minutes. I reckon, in 15 minutes, if they're not in the oven... I'm in trouble. So I'll get onto my pastry... Move! OK. I've not really realised, like, how quickly time has gone and what I've still got left to do. I've only got 40 minutes to finish my pie filling, roll my pastry out, do my individual pies and get them in the oven, and they have to be in the oven for at least 25 minutes. (WAILS) I've got too much to do. WOMAN: You can do it. You can do it, Fi. So I scrap everything that I've been doing. I was gonna put on, like, a nice chicken...gravy, but...I really don't have time. So now I'm not doing the chicken gravy, I'm not doing potatoes. I'm just concentrating on the chicken and leek filling and the pastry. Yes, I can get it done. I'm pretty confident I can get it done. STEPHEN: Come on, Fi! You can do it! (CHEERING AND APPLAUSE) Hustle! JOHN: With making a roulade, you need to make sure that it's quite tightly encased, making sure that you get a consistency in terms of presentation. So I start tying the roulade and...I'm just not happy with the way it's turning out. It's too loose. But I don't have time to fix it. I need to make three of these roulades and have enough time to cook them. Come on! JARROD: I definitely don't want to go home today. I'm not ready to leave. I really want to put up a dish that they're happy with and actually enjoy, 'cause I haven't really done that yet. The critical points of this dish are just creating enough flavour in the gazpacho, because it is just a tomato soup, so you need to get all the base behind it to make it a really refreshing soup. Yeah, it tastes good. Hopefully the judges enjoy it too. Out of all the dishes, I love yours. Oh, thanks. Gazpacho... Yep. ..and beautiful fish croquette - clever. I'm gonna have a little dob of aioli on each one with a little bit of apple on top, just for a bit of... Now, gazpacho - what's gonna make that delicious? Um, I just have a lot of flavour in it. I've got some green chillies, I've got cucumber, some capsicum in it, garlic... Have you made gazpacho before? I have. Yep. Great. 'Cause there's something missing on this bench that gazpacho needs. And I can't see it anywhere. I just can't work out what it is that Gary's talking about. This is a dish, you know, I've cooked a lot of times before, so...I'm racking my brain trying to work it out. I'm putting everything that I think should go into it. I'll see what happens. I'm just starting to get that clouding over again I've had a few times in this kitchen. I'm starting to get a bit worried. Where's the vinegar? You know, when you make gazpacho, you need sherry vinegar. Yeah. Or a vinegar. If he gets that right, fantastic, but what's in that blender right now - that's not fantastic. WOMAN: Fi, you need five. WOMAN: Fi, you need five! Four more pies! Ah! (LAUGHS) Thanks, guys! SARA: Make sure they're the same. You don't know which is gonna be yours. This table behind me will decide your fate in half an hour! Half an hour to go! (CHEERING AND APPLAUSE) STEPHEN: Come on, Fiona! FIONA: I've got to get this pie into the oven. I've wasted a lot of time on the gravy, cutting up the chicken carcass. I have five minutes to get this pie done and in the oven, or I'm going home. Do you think you're gonna be in trouble with your pie? I hope not. What happens if that pastry shrinks? Erm, if it shrinks, then I'm in trouble and I'm probably gonna go home. (GROANS) The pastry will shrink, because I've not, like rolled it over the edge of the pie. So I start fiddling around with my pastry, patching it up. The clock's ticking away. And now I'm like, "Oh, God. They're not gonna cook in time." Oh, God, guys. I've just let myself down again. I don't want to go home. ANNOUNCER: Coming up... Consistency, Marco? ..who among them will falter at the tasting table? Consistency's one thing. Flavour's another. Plus, the announcement that sends a massive shock wave. Marco, you've got a bit of news. FIONA: So, I'm patching the pie. The clock's ticking away. I look up. There's, like, 24 minutes. Then there's 23 minutes. Really, they need half an hour. Alright. And so I finish the first one, bang it in the oven, start work on repairing the second one, get it in the oven. WOMAN: Yay! Go, Fi! Finally, I get my pies in the oven. Now I'm a bit worried because inconsistency-wise, they might not all be the same. If this doesn't work and it doesn't cook properly, then that'll put me...home. AMY: Today, it's all about consistency. So, as I'm folding my 25 tortellini, I need to get them perfectly the same. I need to know exactly how much of the quail meat that I'm putting in each tortellini so that they're perfectly measured. MARCO: Amy? Yes? How's it going? It's going good. I've started doing my little tortellinis - five tortellini per plate. Gee, you've given yourself a lot to do, haven't you? Yeah, I have. Good luck. The time is just going so quickly. My biggest worry is getting all the tortellini folded. I'm hoping that I can pull it off today. JOHN: So, I'm browning the chicken roulades and I'm gonna finish that off in the oven. Marco, are you happy with those three roulades? Well, firstly, John... ..they've been tied badly. Secondly... ..it's not even, is it? So, therefore, your caramelisation will not be even. Today's theme is all about consistency. Because my roulades are different sizes, I'm worried now that they're not gonna cook evenly. But I need to get them into the oven and get back onto my madeira sauce. One of the biggest lessons I've learned from Marco is making sauce. I don't cook sauces with Filipino cooking. It's all about slow cooking. And I want to prove to Marco that I've...learnt...his techniques and that I can actually do this. JARROD: So, I've got my gazpacho started, but I've still got Gary's comments ringing in my mind. He said how the dish isn't balanced yet - there's an ingredient missing. And I'm really not sure what it is. I'm starting to worry that, you know, that mental blank that I'm having is gonna really, you know, multiply itself and make it really hurt me at the end of the cook, but I'll come back and rectify that a bit later, because I need to get these croquettes ready and in the fryer. I've got to make 15 - three apiece. I just want to get these croquettes into the fryer, 'cause they're gonna take quite some time to get enough for the judges. I get my fish, which has been poached, and potato in the food processor and give that a whiz to create my croquette balls, and roll them up, put them in the egg, the flour, and the panko crumb and almond mix and get them ready for the fryer. Smart move to do a gazpacho. Gonna do anything fancy with it? Emulsify it, finish it? Uh, I'm gonna do a little aioli on top if I've got time, and put some apple on it for some... Is that finished? That is finished. Taste it. I'm happy with the flavour. I think Marco might be referring to the fact that it's quite moist, but I'm hoping that when I fry that up, it dries it out a little bit and does give it nice texture. The texture of those croquettes is gonna be so crucial. Thanks, Matt. ..three, four, five, six, seven... I've got my prawns prepped, ready to cook, and...I'm just making my wasabi kewpie mayonnaise. I'm really nervous cooking prawns again today. To make sure that I cook my prawns perfectly, I've got a test prawn. How long, do you reckon? Two, three? I was thinking not even... Yeah. I pop it into the oil that I've measured to 175 degrees. That temperature is perfect for cooking seafood and to make sure that the coating is nice and crunchy. I cut into it and it looks nice and crunchy. But it's overcooked. I'm glad that was only a test prawn. I'll cook my prawns for less time when I do the final batch. So I turn off the heat... ..and I get onto making my salad. There is certainly a lot riding on this. You've got 15 minutes to go. Come on. (CHEERING AND APPLAUSE) All I'm doing at the moment is waiting on these pies to cook. I'm totally confused. I don't know what I'm doing now that they're in the oven. (SIGHS) OK, think, think, think, think, think. So I'm looking around the pantry and there are good old faithful brussels sprouts. (CHUCKLES) So I just grab a handful of sprouts just to cook... some garnish, essentially. I'm just worried that I've done something too simple for today. I cooked a pie. I cooked a pie on elimination day. I don't know what I was thinking. (APPLAUSE) WOMAN: Come on, John! JOHN: Time is running out. I take out my chicken to check if they're cooked. I slice through it, and... ..it's raw. Ooh, that's REALLY under. Look at that one! I'm starting to think maybe I've dug myself into another hole and this could be a disaster again. MARCO: You'll go home if it's raw. I'm really worried now. I don't want to serve raw chicken. So I put the chicken back into the oven and hope for the best that these will cook in time. GEORGIA: I've got everything else prepped. It just comes down to my prawns, and this oil's taking a little while to heat back up again. Because I took the oil off the heat after I did the test batch, I've got to heat it back up to 175 degrees. And it is taking forever. What temperature is it? Um, it's 119, 120... What are you trying to get it to? 175. Right. Why don't you just get a fryer? I've never used a fryer before. I thought today's not the day to learn. (LAUGHS) So, what have you got to do? Plate your salad up, pop your prawns on... That's it. So, it all comes down to the cooking of these prawns, doesn't it? Ooh! Yep. It does. (CHUCKLES) Stress! Stress. Remember! You're cooking for your place in the MasterChef kitchen! 10 minutes to go! (CHEERING AND APPLAUSE) WOMAN: 10 minutes, George! 10 minutes! I've got to do two batches. Staring at my thermometer, it is not getting hot. If the oil doesn't heat up and I don't get those prawns in cooking, I...am going home. So, I only need these croquettes to go in the fryer for a couple of minutes. WOMAN: Oh, they look delicious! WOMAN: Well done, Jarrod. Good work. WOMAN: Good, Jarrod. WOMAN: Nice and golden. And when I bring the first batch out, I'm really happy with how they look - they're a consistent size. Uh, the croquettes are looking really good. They're nice and golden brown, which is how I wanted them. One more. MATTHEW: Make sure you've got enough mixture. No, this is it. Oh, cool. At this point, I need to start making my aioli for the dish. I'm gonna put my croquettes on top of the aioli and then pour the gazpacho around. I've got less than 10 minutes to go, so I really need to motor at this stage, so I rush off to the pantry to get some eggs. Time to make my aioli. STEPHEN: Just run, run, run! I'm running around like an idiot. (ALL EXCLAIM) WOMAN: Oh, no! There's croquettes splattered everywhere on the floor. I'm devastated. I don't know if I'm gonna have anything to serve up to the judges. I need 15 - three apiece. I don't even know if I'm gonna have one. JARROD: So, there's less than 10 minutes to go and I'm rushing back from the pantry. I'm running around like an idiot. As I come around the corner, I fall over. (ALL EXCLAIM) WOMAN: Oh, no! I've got these smashed croquettes. I don't know if I can use any. I don't know if I'm gonna have anything to serve up to the judges. I need 15 croquettes - three apiece. I don't even know if I'm gonna have one. MARCO: Are you alright? I'm alright, yeah. It's a pretty sad state of affairs with my croquettes. I'm terribly embarrassed. I just look like an idiot. You've still got enough mix. You've still got enough mix to do more. Worry about that, not what's on the floor. So, I've got some croquette mixture still in the food processor, so maybe I can salvage something and get a couple of those in the fryer. I don't know if it's gonna be enough, though. FIONA: Today is all about consistency. It's all about having five plates of food look the same. So, I take my first two pies out. They look like they're cooked. But then I look back into the oven at the rest and there's a few that haven't, and there's one that is especially not cooking. So I shove him to the back of the oven, shut the door and then just keep my fingers crossed that it cooks. Georgia, how long do your prawns need? Um, two minutes. I've got to do two batches. You've got to plate. Yeah, yeah, I know. It's just a waiting game right now. I'm still waiting for that thermometer to hit 175 degrees, and then all of a sudden, it hits 175, and I move like the wind! (LAUGHS) I need to have each batch of prawns cooked perfectly, consistently. I need to have them drained. I need to have my five plates plated up identically. I'm freaking out about time. I have no idea if I'm gonna get it done. It all comes down to the prawns. These have to be cooked perfectly, and I'm scared that they're not, and...I really don't want to go home today. Guys! With five minutes to go, you must be plating up! Come on! Come on! Let's go! (CHEERING AND APPLAUSE) So, I've finally got my tortellini made. I put the tortellini in the water. I really need to make sure that pasta is cooked perfectly. But I need to press on, because I still don't have that sauce. I've got a bit of residual butter in a pan from the fennel, so I'm using that to make a little bit of a cream burnt butter sauce. I'm hoping that I've got enough time to do this. I've tasted the sauce, and it is a little bit salty, but because I'm using it quite sparingly, I'm hoping that that's perfectly balanced with the pasta and the quail. WOMAN: You've got this, Jarrod. Come on. There's a few things I'm worried about with this dish. I still haven't really balanced that gazpacho enough. I've got some lemon juice in there, but I'm still not happy with it. Gary said there's an ingredient missing, but I'm really not sure what it is. What's happening is you're running around and you're not engaging your brain. Yep. Slow down a little bit. Yep. Fix the gazpacho. Get those fried. Job done, alright? Just...you know? Thanks, Gary. The panic's taking over. In all the kerfuffle of me falling over, getting frazzled, I haven't even had time to make my aioli. So I put a little bit of tequila in the gazpacho to try and give it an extra kick. I get my gazpacho through the sieve and into a jug. But I'm still not happy with it. MATTHEW: Come on, Jarrod, let's go! They all look good! So I get one croquette in each bowl. They've got a nice, golden crunch to them. So maybe that one croquette is gonna be enough to keep me from going home today. Two minutes to go! Push! Push! Push! Come on! Dress! WOMAN: Come on, guys! Let's go! WOMAN: Get it on the plate, John! Get it on the plate, John! I'm really hoping that my chicken is cooked. It has to be really cooked inside, because I haven't left too much time. I'm running out of time, so I cut through the first roulade and it's perfect. The second one... ..still perfect. The third one was still raw. I'm not gonna have enough to serve two pieces of roulade into each dish. So I decide to cut them a little bit thicker and just serve one roulade per dish. I'll...I'll make sure that, um... every dish looks the same. FIONA: So, I take the last pie out. It's still not cooked properly. It's nearly there. It needed, like, another few minutes. I look across them all. It's not... that one's not consistent. There is that raw pastry on it. I'm pretty sure I'm going home. Time to drive through the last 10 seconds! Nine! JUDGES: Eight! Seven! Six! Five! Four! Three! Two! One! Time's up! (CHEERING AND APPLAUSE) (BOTH LAUGH, SOB) I might have plated up something that looks consistent, but are they all cooked consistently? I just really hope that I'm safe today. I'm so not ready to leave. So I hope they like it. JARROD: I've got something up. I'm not...overly happy with it, but I just hope that there's something there that they see that keeps me in the competition. (LAUGHS) They're rustic! Um, this one's a bit underdone. So, it really just comes down to taste. If it doesn't taste good, then I don't deserve to be here, so... I don't want to go. I don't want to go. JOHN: Walking up towards the judges, it felt like it was the longest walk of my life. It was as if I was in a dream. I'm actually gonna be having dinner with them. John, what's the dish? Chicken roulade with spinach and mushroom served with a cauliflower cooked three ways, and I did a madeira sauce with rosemary to go with the chicken. Consistency? Marco? No, the consistency is quite good. It really is. Is the chicken cooked? We came to your bench and it was raw. It's definitely cooked. Right. Do you want to, uh, dress with sauce, and then you can sit down with us? John, you may sit down. Thank you. JOHN: This could be my last supper. I'm just...hoping for the best that they will love my food. I think there are obvious problems with that chicken. It's not quite cooked as consistently as it should be. And I think, everything else on the plate, you could have dropped it, to be honest. Three things, four things max. You like to overwork food. But what's interesting is when you start to simplify it, you start to show off your true ability as a cook. I thought that I had simplified my dish, but I guess I still haven't let go of making my dish a complex dish. Let's not forget, the more you put on the plate, the more you force me to express my opinion. But, you know, I think this is your best effort that you have shown me. I'm loving the sauce, to tell you the truth. For me, the sauce is wonderful. Thank you. It's clear. It's the right texture, the right consistency. Really, really good. To be able to make a sauce like this... ..I'm just speechless. John, you've done a good job. Thank you. It's time to go. Thank you. Thank you. Thank you, John. I'm just relieved that I managed to put up a dish that I truly love and something that did come from my heart and something that I've learnt from Marco. He's done a good job. But at the end of the day, this is the start of the tasting and we've got four more other dishes to taste, so it'll be interesting to see where he sits. Let's get the next dish in. GEORGIA: Looking down at the plates, I wish I could feel confident in this dish and know that those prawns are cooked perfectly, but all I'm thinking is, have I served Marco Pierre White raw prawns for the third time this week? I have no idea if I've saved myself today or not. Georgia, what's the dish? GEORGIA: I made a panko sesame-crusted prawn with a wasabi kewpie mayonnaise and a little Japanese salad. They all look good. Yes. They look very crunchy. Thank you. We're looking forward to this dish. Shall we? GEORGE: I'd love to. I can't wait. Sit down, Georgia. Join us. Thank you. GEORGIA: I'm really just so scared about eating something that's not cooked properly with them. It's my food we're eating, and that's really, really scary. How does it look? Amazing consistency. Yeah, great. Tuck in. Thank you. What do you reckon? Um, I really like it. Yeah. I like it too. It's nice. Why do you like it? I love toasted sesame seeds. Mmm. It's one of my favourite things. Me too. I like 'em too. Do you reckon that's a winning dish or what? (GIGGLES) It's pretty good. It's pretty good. I like it too. What do you reckon, Marco? It's a very, very, very pretty dish. And I think this is most probably the best thing I've eaten since I've been in the MasterChef kitchen this week. Wow! And I think, if you continue producing food of this standard, that I would not be surprised if you ended up in the final. I can't believe what Marco's saying. (LAUGHS) Things like this don't happen to me! I love the fact you actually cooked the prawns properly. And they're crusty on the outside, they're soft and succulent in the middle. So, well done, Georgia. Congratulations. Thank you so much. Well done. Thank you, thank you, thank you. Good stuff. Brilliant. GEORGIA: I'm so glad that I didn't disappoint Marco. I was really worried I was going to do that, and it just tops off this week so perfectly. I didn't think it could get any better, and it has. (CHUCKLES) Amy. Yes, Marco? What's your dish? Quail tortellini, caramelised fennel slices, with brown butter sauce and some burnt sage leaves. How consistent do you think you've been? I cooked all the pasta for the same time. The same with the fennel bulb. Um...yeah. I can't believe you smashed out 25 tortellini that look pretty much the same size. But consistency's one thing - flavour's another. Do you want to sit down, Amy? Thank you. As I'm watching the judges eat my dish, I'm just trying to pick a little bit of information from their facial expressions and whether they're enjoying what they're eating or not. I love the fact that you got all those tortellini made, which is great. Tortellinis, the pasta, themselves are actually quite delicious. Really tasty. Congratulations on the tortellinis. Thank you. 25 of them in an hour and 15 minutes. But that...making them has jeopardised your sauce, hasn't it? I want a sauce with zip and zing that's gonna complement it. Yeah? But I don't want to take away from that. All the emphasis went into rolling those tortellini. Thank you, Amy. Thank you so much. I should have spent way more time putting together a beautiful sauce, considering that was one of the things that Marco taught us this week. JARROD: There's a few things I'm worried about with this dish. There's not enough croquettes. I'm worried about the balance of flavour in the gazpacho. It's missing something, but I'm not sure what that ingredient is. And there's no aioli, and that was gonna be the thing that tied everything together. So...I'm really hoping it's not enough to send me home. Jarrod, what's the dish? Uh, it's a Mexican gazpacho with a fish croquette. There's a few...croquettes there that aren't exactly how I wanted them. I lost a few. On the positive side, there's a lovely...that lovely fresh fragrance you get off gazpacho, which is beautiful. Sit down, and we'll eat. I watched you play with that gazpacho. It took you so long to fiddle around with and correct, so I'm curious to see what it tastes like. Curious. About the gazpacho - what do you think? Um... Yeah, it's not my favourite. What's wrong with it? It needs some more acidity, some more kick. I can taste garlic, mmm, and sort of...tomato. Yep. That could be anything. Yep. Gazpacho, really, 15 minutes max. Yep. Chop up all the vegetables, marinate them - olive oil, vinegar. Yeah? Vinegar. I can't believe that I couldn't work that out. You know, I've made this dish a lot of times and I know that it needs vinegar in it, so why couldn't I work that out in the kitchen? The fish ball, the way you've made it... ..it's pointless. If you're gonna make a croquette, then make it with raw fish, so that when you cook it, you cook the fish. But you've poached your fish, then you've pureed it, haven't you? The texture's all gone. This is a paste. Cooking at home, the relaxation of it and everything, it's...it's a lot different to coming in here, obviously, and it just all sort of compounds and compounds and... The easy goals that you have at home are really hard here. Absolutely. And it's such a pity, because I think the idea of something crunchy but hot with something really cooling, like gazpacho, is a beautiful combination. There's so many good things going on, but this execution, sadly... ..doesn't hero the good things. FIONA: I'm not looking forward to this dinner party. I don't think my pastry's cooked. Hello. Hey, Fiona. Hello, Fiona. Hello. (CHUCKLES) What's the dish? It's a chicken and leek pie. MARCO: I love a pie. Are you happy with your pie filling? I'm happy with the pie filling. I'm not happy with the pastry. Why? Uh, I don't think it's cooked properly, and...I just... ..I didn't roll it properly, and then I had to patchwork it. I can see five pies, one of which - I believe it's gonna be yours, George... Sorry, George. ..it hasn't got that lovely dome that, say, Gary's has got. And the other question I've got to ask is, the pie was in the oven for, what, 20 minutes? 23. What did you do for those 23 minutes other than blanch some... (SIGHS) Yeah. ..brussels sprouts? Literally, when I'm in this kitchen, my brain falls out my head. Like, the pressure just gets to me and I just can't think. You and Jarrod both suffer from the...the same problem - dishes that would be delicious and beautiful if we came to your house. When you come to our table, there's all sorts of problems. Yeah. GARY: Yeah. Sit down, Fiona. I'm just feeling really, really nervous. I'm disappointed. (WHISPERS) Sorry. Why are you so upset? 'Cause I don't want to go. (SNIFFS) Why does it mean so much to you? I want to do this for a living. I want to have my...food dream. I want to have my...family here. I want to... (SNIFFS) ..have my business. And it just feels like, since I've gotten here, I've just let the pressure of this kitchen get to me and I haven't shown you what I can cook, and I'm really disappointed with myself. (SNIFFLES) I grew up cooking with my family, and it's what we're all about. And they love it out here and I love it out here, and the way I can see them being able to come here is to have a business with them that's around food. That's a very big and very beautiful dream, Fiona. Thank you. Even if you go home early, that doesn't mean that your dream won't come true. I know. So, whenever you go home, just take the knowledge from the experience, and that will assist you in realising your dream. OK. Right. Let's tuck in. And enjoy the moment. Right. Let's tuck in. And enjoy the moment. Oh, Fiona. (SIGHS) What's the problem with it? The pastry. It's terrible. The flavour in there is good, because it's familiar, it's comfortable, it's warming. But the pastry's cracked, it's too buttery, it's too crumbly. It's not been sealed properly around the outside. It's kind of dripped off the edge. There's lots of things wrong with it, Fiona. Yeah. I know. I'm upset. I wanted to cook a dish that the judges loved. I'm pretty devastated. I don't want to be going home, but I'm pretty sure I am. An exciting but nerve-racking challenge. This challenge was all about coming up with a dish that had balance and texture. Flavour. But most of all, between the five dishes that you put in front of us and yourself, every one had to be almost exactly the same. The least impressive dish will send their maker home. If I call your name, please step forward. Amy. John. Georgia. You're all safe. You're all back in the competition. Congratulations. GEORGIA: I'm just so relieved. I hope I've broken the curse. Three eliminations from three team challenges - I think that's enough! (LAUGHS) FIONA: So, it's me and Jarrod standing there. He's a good mate in the house. I don't want to go home. I don't want him to go home either. I feel a bit sick. Jarrod, Fiona, it's down to the two of you. Both of you let the pressure of the MasterChef kitchen get to you. Jarrod. The gazpacho... ..wasn't acidic enough. It was too hot with garlic, and that deep-fried fish ball - tasteless. Fiona. Chicken and leek pie. Pastry - terrible. You know that. But... ..at least your filling was tasty. Fiona, that's why you're safe. I can't believe it. I was convinced I was going home. I take a big sigh. I'm safe. But now, poor Jarrod - I'm gutted for him. Jarrod. You know what that means. I'm sorry, but you're going home. And what it means is, for us, we've lost that measured...guy, that calmness that you bring to the kitchen, and the things that we remember. That Goan curry. That is crackingly delicious. Thanks, George. It's yum. It was like, "Yes! "This is the guy that's gonna bring us some big flavours." I've enjoyed, you know, spending time with you guys, and just the life skills that you guys have taught me that I can use in the kitchen, it's just been amazing. At the judging table, you expressed how the pressure of challenges in the MasterChef kitchen prevents you from cooking how you cook at home. Never be intimidated by anyone or anything. Just allow what you love to dictate, and that's to cook. Thank you, Jarrod. Thanks, Marco. Jarrod, thank you. It's now time to leave the kitchen. AMY: It's a huge devastation to lose Jarrod in the competition. He is just such a beautiful personality in the house. I'm really sad to see him go. He has a great amount of knowledge. STEPHEN: I think Jarrod would be the first person to say that we didn't see the best of him in this competition, and I think that'll be his biggest disappointment - not so much the, you know, going home at this stage, but just the fact that he didn't get to showcase the reason why he was here. MATTHEW: Great work, mate! I do feel quite proud that I've got this far. Cooking is a passion of mine and it'll always be a passion. There's so many things I've learned in this kitchen. I just don't want to let that go by. So, when you've got a lot of passion with something, there's no point just giving it up. ANNOUNCER: Next time ` she's back! Maggie Beer gets a rock star welcome. It's like Elvis Presley being in the building! I'm over the moon. Her mystery box... WOMAN: Oh, my God! ..will take our contestants... Love that idea! ..back to basics. Oh, my God! I'm just so excited! Simple ingredients... My gosh! (LAUGHS) ..will produce some sophisticated food. The ingenuity, the creativity - that's what I am blown away by. One of the best things I've tasted this season. But a not so sweet invention test... I'm having a meltdown. ..will send three of our favourites into elimination. Able 2015