ANNOUNCER: Previously on MasterChef Australia... ..an elaborate Darren Purchese dessert... Oh, that's stunning. ..challenged our contestants like never before. (GROANS) Ashleigh wilted under the pressure. They don't look right. And when her chocolate petals refused to budge, she was eliminated. Tonight, in a game-changing twist, it's double immunity. This could change everything. But to be in the running, first they have to name that herb. Pick something you know. Coriander. Dill. Oregano. Parsley. You'd think it was a safe bet. I should really know this. The winners will go up against an acclaimed husband-and-wife team... Let's go, let's go, let's go. ..where one of our amateur cooks will make MasterChef history. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Burning up # in my heart # like a flame, # like the brightest shooting star. # Captions were made possible with funding from NZ On Air. Able 2016 SARA: The competition's definitely heating up. The dynamic's definitely changed amongst all of us, but it's still really positive and we're all really supportive of each other. I'm excited. Yeah, it's gonna be fun today. (APPLAUSE) JESSIE: I can't believe this is my fourth go at an immunity pin. At this point, it would be a huge advantage, but there's four of us, so I think it's going to be a little bit tougher than our normal day. Wow. What a fine bunch of cooks you are. Are you in a good mood? ALL: Yes. We are too, aren't we? We've got high expectations. There's something in the air today, there really is. Welcome back, Shannon. Question is can you strike gold again? I'm excited. I want to see the talent grow. Going for the immunity pin third time now. Hopefully third time lucky. We can get anything we want these days. You know, we're lucky in Australia. Whatever we want, instantaneously, you know, bang, we can have it. But this is just wonderful, MasterChef is wonderful, 'cause you have to work hard, and today's another day where you have to work hard, if you want this, OK? And that's a beautiful thing. I mean, we've seen the difference it can make. Billie, you've had first-hand experience where you can use it. It's a little bit of protection. It's that one step closer to the finals. And that's where you want to be, yeah? You want to win the big bling. GEORGIA: I take this competition really seriously, and to avoid another elimination and pretty much get myself through to finals week would be amazing. If there's a...a slight excitement or madness in the air from the four of us today, it's because today's slightly different. Normally there are three of you. Today, there are four of you. Today immunity is up for grabs, but the difference is...that two of you will be cooking for it. Oh, wow. Hell yes. Two of us will be cooking today and be up for that immunity pin. My odds are so good. But to do that, you've first got to survive round one. You ready to see what it is? ALL: Yes. Come on, then. SARA: I see that there's just herbs everywhere and I know immediately what this challenge is. Well, no prizes for guessing what round one is. It is that age-old classic of the MasterChef kitchen - name that herb. GEORGIA: My herb knowledge is pretty good. I love herbs, I grow herbs, so I should really know this. I should be all over this challenge. One by one, you're going to come up, you're going to sniff, touch, feel, look, and then name the herb that you want to name. Get it right, you're still chasing down one of those two spots to cook for immunity. Get it wrong, you're up to the balcony. So to choose who goes first, another MasterChef classic - the old knife pull. Right, Reynold, you're number one. Jessie, you're two. Georgia three, and, Sara, you're four. SARA: I feel like I've got the raw end of the deal. If I was number one, I would be able to pick the first and fifth, but now I have to pick the fourth and eighth, so it's just going to get harder and harder every time it comes to my turn. I'm pretty worried. Let's get started. Reynold, you're number one. You come up, have a look at a herb or two. You can sniff 'em, touch 'em, taste 'em. Whatever you need to do to identify 'em correctly. There's more than 20 herbs there, and I'm just looking through, things...the one that I can kind of save for the later round. I'm just going to pick the one that's most easy. Got lots of rounds here, so pick...pick something you know. Alright. This one. Kaffir lime leaf. I've got Kaffir lime leaves at home, I've got a tree of it. Brilliant stuff. Back you go. (APPLAUSE) Jessie, you're number two. Cool. I definitely don't want to be pulling out the big guns early and naming stuff that the others might not know. I'm gonna...smell it, just in case. (LAUGHS) Yeah. Um, rosemary. Are you sure? Yes. Stop it! I'm so bad with these games. You're correct. Back into line. Thank you. Right, Georgia, come on. Your go. I definitely think there's quite a few that I can pick out, but I'm thinking that maybe we'll all feel that way, and this could be a really long game of guess that herb. This one. It's coriander. (LAUGHS) Yes, Georgia, that's coriander, also known in America, and by Curtis Stone, as cilantro. (BOTH LAUGH) (APPLAUSE) Sara, you're next. (CLICKS FINGERS) Curry leaf. Boom! Done. Correct. I know the herbs I cook with. Other than that, I don't know. Vietnamese mint. Correct. Jessie. Yes. All the easy herbs are going off the table. I know you're confident. Dill. Yes. This one is basil. Yes. You're right. Bay leaf? Correct. I'm just hoping there's enough of the other ones to keep me in till the end. It's getting really tough now. There's hardly any herbs left that are very easy. Parsley. Hmm. Flat leaf. Hmm. Well done, Reynold. (LAUGHTER AND APPLAUSE) There's a few in my head. Lemon myrtle? You are absolutely right, Jessie. That is lemon myrtle. Yay! Well done. Tarragon? Correct. Thank you. SARA: Alright. I'm gonna go with this dude. Oregano? You're absolutely right. Oh! (LAUGHS) This one. Chervil? You are, in fact, right. (APPLAUSE) Chives? Chives is right. An immunity pin would basically drive you straight through to finals week if you play your cards right, and that's what you want right now. Sage. You'd think it was a safe bet, wouldn't you? You'd think that that was sage. I would. Yeah, and you'd be absolutely right. OK. (LAUGHS) Thank you. This is rapid-fire. I love it. SARA: Everyone's doing really well, and I know what I know up there is significantly diminishing. I'm running out of options at the moment. There's one herb that I've been looking at for quite a while and I'm 99% sure I know what it is, but there is also the doubt, because I very rarely cook with it, and if I do it's when it's really, really small, so I'm taking a bit of a leap of faith with this one. Shiso? Sara... ..you're right. Thank you. (APPLAUSE) Reynold. Things are starting to get tough right now. I've got one more herb that I'm familiar with, so I've got to hope that I can get that one right. Hmm. Favourite. Chocolate mint. Is it growing at the moment? Well, obviously it is, 'cause it's chocolate mint. Well done. (LAUGHTER AND APPLAUSE) We've got seven over this side. How many have you got? Six. Ooh. The numbers are dwindling, aren't they? 13, and I wonder how confident you really are. SARA: There's some that I have absolutely no idea what they are - never seen them, never tasted them, and I just hope maybe somebody else picks it, thinking they know what it is, and maybe gets it wrong. You know, around about now, Jessie, get the next herb right, and there's so many tricky ones left, you could well be cooking for immunity. Fingers crossed. As the herbs dwindle, my tactic's kind of gone out the window. Go with what you know. Mm. Thai basil. You double-guess everything. You're just so scared of getting it wrong. Stop it. Correct. Well done. Yay. (APPLAUSE) These herbs have never meant more than what they do right now. This is really important and I feel the nerves just creeping up. Georgia. Yeah. Going up to the herbs for the last few rounds, I've noticed the tub of what I think is dandelion. I taste it and it's really bitter. Dandelion is notorious for being bitter. I so want that pin. I really want that pin. I've wanted the pin since the very first week of the competition. I hope that it gets me through to round two today. Whoa. Finger a little closer. Little closer. Are you sure you want to go there? Are you sure you want to go there? Oh! This time I'm really second-guessing myself that maybe I haven't got it right. OK, Georgia, time to make a call. Go with your head, go with your heart - what do you want to do? Georgia, name the herb. Dandelion. There I am back in my turner-upper days, giving the volume button a work-out. Oh, Grandma! Because, to be honest, my hearing wasn't as fit as it once was, but you can only turn it up so much. That's when I decided to go to Bay Audiology. I had a free hearing check and discovered how tiny the hearing aids are now, all with a 60-day money-back guarantee. Perfect. Call Bay Audiology to book your free hearing check on... UPBEAT MUSIC 2 Georgia, name the herb. Dandelion. This is probably the biggest game-changer we've had amongst the four of us, and we all want a shot at immunity. I'm sorry. It's not dandelion. No! Bloody good guess, though. What is it? Can't tell you now. I'm devastated. Bad luck, Georgia. I really felt like it was my day today. I thought that this was my day to cook for the pin and it was going to happen, so, ah! I'm so angry at myself. REYNOLD: Because Georgia's gone, I'm starting to get pretty nervous here. It's just Jessie, Sara and myself, so hopefully I can survive this one. Sara. This is getting tricky. Looking at what's left on the table, you have to seriously know your herbs to get some of these right. Sara, you get this wrong and you miss out on your opportunity. (LAUGHS) I don't want to play anymore. You've tasted, you've smelled, you've touched every herb remaining in the line-up. It's time for you to name one, Sara. This smells so much like celery... But I don't know if celery leaves are used as a herb as well. There's one herb that tastes so distinctly of celery, it's ridiculous. OK, time to point and name. (LAUGHS) Celery. This would be one of the harder herbs to name. It's not celery. It's lovage. I'm sorry. You're out. Ah, OK. Go and join Georgia. I will never forget lovage. If I taste anything that is remotely like celery and I know it's not celery, I'll be like, "It's lovage!" (LAUGHS) Georgia, this is a hard one, and if you've eaten it, it would have been broken down. George uses it to make horta, or wild greens. That's milk thistle. Oh! Well, commiserations, you two, Sara and Georgia. So close, yet so far. Jessie, Reynold, through to the second round. Congratulations. Thank you. This is gonna be a lot of fun. Shannon, will you do the honours? Be my pleasure. JESSIE: I would absolutely love to walk about of here with a pin today. Two of us are going to be cooking and not one person. I'm not sure exactly what the terms and conditions are, but I think it's really cool that two people get to cook. Well, Reynold, Jessie, you've made it through to round two. You'll be cooking together as a team for the chance to win two pins - one each. MATTHEW: If two people win an immunity pin, that virtually guarantees them going through to the finals, and it makes it, you know, impossible, almost, for the rest of us. We've gotta win. We've gotta win. Two pins with only seven people left, it's a huge game-changer. There have been two pins in the house before, but getting two in a row? Today is going to be massive. But to do that, you don't just have to beat one chef. You're going to have to go head-to-head against a team of two. (LAUGHS) They've worked in Australia and in the UK at some of the best restaurants - Circa - The Prince, Bistro Moncur, Petrus, the Square, La Trompette. They first met working at the two-hatted Becasse in Sydney. Awesome. Now they're a powerhouse partnership at another two-hatted restaurant, Iceberg's Dining Room Bar on Bondi Beach. Far out. Not only do they work very closely together, but they're also a husband-and-wife team. Oh! That's cute. Please welcome Monty and Jaclyn Koludrovic. (APPLAUSE) (CHEERING) JESSICA: I've been to Icebergs and seen the quality of the food and it is incredible. Jessie and Reynold have a tough job ahead - really, really tough. Monty, Jac, welcome. BOTH: Thank you. Jessie, Reynold, anybody eaten at Icebergs? BOTH: No. 'Cause I tell you what - amazing. Like, amazing. It's beautiful, delicate touch, really thoughtful, so you guys are really up against it. Monty looks pretty scary. Like, he seems pretty intimidating, and they've got some good teamwork, probably. Two hats is not easy to get, so these guys are gonna be tough to beat. Do you want to know the rules? BOTH: Yes. Little bit different to normal. OK. You've got an open pantry... Yes. ..but both teams, you've got to put up two dishes, a main and a dessert. Reynold and Jessie, you need combined scores for your main and dessert that beat Monty and Jacqui's to win those two pins. Today is all or nothing. Either we both get the immunity pins or we get nothing. You're going to have 75 minutes to put up those two dishes. Now, Jac and Monty, because you're our visiting chefs, you get 60. You're our professionals, after all. So that's a little advantage. You've got to use it, because the stakes are high. For you two, two immunity pins. Imagine that power play. And for you two, obviously, reputation intact when you go back to Sydney. Shannon, kitchen's all yours. Cheers, Gary. Good luck to you all. You've got 75 minutes, and your time starts now. (APPLAUSE) Alright, so you've got an idea? Yeah. I just want to look at the protein first. Good idea. Um, I've got` so` You're doing dessert, though, right? Jessie and I have decided I'm going to do dessert and she's going to do the main. I've got this really complex dessert in mind that I've wanted to try for a while. I'm looking for tropical flavours such as coconut, pineapple and passionfruit. What ideas do you have? I've thinking of working with a butter poached lobster, with sort of, like, more orange flavours, maybe some confit fennel. Jessie, she wants to cook with lobsters today, and I think that's going to go really well with my dessert. It's got that tropical/Asian/Pacific feel to it. As we're cooking stuff, if you need any help, you let me know, and also tasting, if you need that. Yeah. See how it goes. We're happy with each other's dishes, so we can split up and focus on our own dishes. (APPLAUSE) I'm really happy that it's Reynold and I cooking together. I think we'll work well as a team, and I really trust him, and I think he'll trust me back. Today I'm going to be cooking lobster with confit fennel and some fresh fennel. And also a bit of an orange and crustaceany sauce. The most important thing for you and I today is that I mentor you through to a dish that is going to be served at a two-hat restaurant. OK. You are ready for that step. I've only poached lobster with just the tail. Do you think I should leave it in the shell? I think...I think cook the whole thing in the shell, OK? Yeah, yeah. And that would be expected at a restaurant. Keep it simple. Remember, cook within yourself. Yep. OK. Shannon feels like I should boil the lobster and he's a really amazing chef. I'd be crazy not to take his advice. OK, you've had 10 minutes. You've got to crack on now. MATTHEW: Come on, Jessie. Come on, Reynold. Keep it going. I'm making a frozen sphere, which is made out of white chocolate and passionfruit. The sphere will sit on top of a bed of coconut granita. I really want to be creative with this dessert... ..so I'm going to present all these elements inside a coconut shell. And I'll make a hot coconut sauce to be poured inside so that I have hot and cold elements together. So, let's get this straight. Your dessert is going to be a frozen dessert. Yeah. Will this win you the immunity pin? Yes, definitely. OK. Alright. Over to you, mate. (APPLAUSE) I'm feeling pretty ambitious today, but I'm just hoping that I can pull this off, 'cause if I don't, it's going to ruin our chances. Almost a minute until it's an hour. Oh, my God. What the hell? I know. (CHUCKLES) Jessie, Reynold, you've got 60 minutes to go. Jacqui, Monty, your time starts now. (APPLAUSE) MONTY: My wife and I met in the kitchen. We don't know any other way than being together 24/7 basically. Aperol or Campari? What about Aperol? Aperol. Monty and I work really well as a team. He is a very calm person, he's a very positive person. What do we want, yoghurt? Is there mascarpone in there? I get the head chef title, but if she asks for something, uh, I listen. I'll get both. In the pantry, there's so many different options. There's so much available, so much produce. What are you grabbing, Monty? I'm going to do mussels. Mussels. And then I'm just looking at fish. I'm not sure. What sort of fish were you looking at? We've got trout, barra. Trout sounds nice. Having an open pantry is something that I relish, yet it's also pretty daunting. So we've got a nice red snapper. Now I'm just thinking what I'm going to do with these. GEORGIA: Jacqui and Monty are spending a lot of time in the pantry. Not really sure what's going on in there. We can't see. 70%? 85%? 85%. I'm going to make a chocolate and olive oil mousse with a mascarpone granita and a whipped Aperol jelly. Normally to make this mousse, I'd love an hour and a half. It's a mousse that does need time to set, so it's really going to come down to the wire. Hey, Jacqui, Monty, time is ticking, yeah. Shannon comes in, I thought, "Oh, great." We're like, "This isn't good." Feels like we've been in the pantry for an eternity. By the time I set up, I've got a 50-minute cook, essentially. Uh, what are you looking for? I saw gelatine. I saw that... Gelatine? ..Reynold had a packet. Frantically looking for the gelatine. I kind of draw a bit of a blank. Where are we? Where's gelatine? Where's gelatine? That's stressing me out. I definitely think if you're new to the MasterChef kitchen, you can underestimate how quickly time goes. Jessie and Reynold, they're on fire. Jacqui and Monty, they've already lost a lot of time. I have no idea how they're going to pull this off today. Oh, jeez. 3 OK, where are we? Where's gelatine? Where's gelatine? Frantically looking for the gelatine. Kind of drew a bit of a blank. Oh, jeez. And that's stressing me out. Where's gelatine? Where's gelatine? Oh, I've found it. OK. OK. What I'm really concerned about today would be the time frame. (CHEERING AND APPLAUSE) Lucky last. We've already used up a lot of our time in the pantry. Monty, what's the plan? So I've got some mussels and scallops, beautiful big snapper. Yeah. A few little herbs. We'll end up with a quite meaty, light and delicate salad. I've taken on the savoury dish, celebrating seafood. What about... Sugar, sugar. Sugar? But the dessert, it's a real challenge, so I'm also gonna help out. Gonna make... Granita? ..granita, yep, and I can do a nice chocolate and olive oil mousse. The biggest issue for us today would be the mousse. It does need time to set. 225g of sugar. Normally to make this mousse, I'd love and hour and a half. I really need to get a move on. 45 minutes to go. (CHEERING) Already? That's so fast. JESSIE: It's 45 minutes to go and I haven't even started my sauce. The first thing I'm going to do is fry off some lobster shells and get the really sort of strong crustaceany flavour happening. Then add some aromatics and just start flavouring up my sauce a little bit. Jessie has less than 45 minutes left, and she's only just starting her sauce now. A sauce takes time to develop and I'm worried she won't reduce it in time to create a nice, thick sauce with enough complexity. We're getting to the sort of pointy end of the competition now, and if we do win today, we'll get two immunity pins, so it's a massive game-changer. Is that for the sphere? I wish I could help you more. MATTHEW: Jessie came really close to winning a pin last week. She put up an amazing dish and really impressed the judges, and we know that Reynold can make amazing desserts. With two immunity pins in play and only seven of us left, it guarantees them a spot into the finals, really, and with those two combined, there's a real possibility that they could definitely win. There's a risk going out on a limb and making a complex dessert but today it's all or nothing. We can't win the pin as an individual. It's either two pins or nothing, so I'm going all out. I want to present this dish in the coconut shell. I want to have a bed of coconut granita, like a little snow. And in the middle will be the passionfruit sphere, which is like white and with a tinge of yellow. I really want the sphere to be intense in passionfruit flavour. I siphon the white chocolate and passionfruit mixture into a silicone mould. Keep it moving, Reynold. And then into the blast chiller to set. Hopefully the two halves are going to freeze in time, otherwise it's going to be really difficult to assemble it into a perfect sphere. That's gonna be tight. That's gonna be really tight. Having worked so closely with Jacqui, I know when the pressure's mounting. Right now, I'm just gonna...uh, making some chocolate mousse. How many bars of chocolate in there? There's quite a few. (LAUGHS) So you're making a sugar syrup that's going to go into egg yolks. Yep. That's correct. In a mixer. In the mixer. Yep, and then combine the two together. SARA: I'm watching Jac make her mousse, and she is making a lot, and I know that when chefs come in here, they obviously have their recipe that's enough for their restaurant, but in MasterChef, you need to make enough for one plate. The problem with making so much is it takes so much longer. It's going to chew up a lot of her valuable time. I still haven't got my mousse into the blast chiller. I still haven't made my Aperol jelly. That's a big problem. Uh, turn the mixer on - any hints? At the back, there's a lever down, push down. BILLIE: That'll come on and you can turn it up, yep. There you go. Perfect. How are we progressing here? So I'm going to do a little, uh, seafood salad, basically. We've got some star-anise, plum, scallop, cold smoked mussels as well. And a bit of pickled fennel. Do you think a seafood salad's gonna cut it? Oh, I hope so. Come on, Jessie. Come on, Reynold. Keep it going. JESSIE: I really think the most important thing on this dish is to get the lobster cooked correctly and also to get the sauce tasting really nice. I think without either of them being right, the dish will just fall down. To cook the lobster, I weigh the lobster. 720g. And then cook it according to its weight. So it's going to take about seven minutes. (LAUGHS) I'm so clumsy. I guess the problem with boiling the lobster inside its shell is that I don't really know what to look for. I just have to kind of trust that I've got the cooking times right. Teams, 30 minutes to go. (ALL CLAP AND CHEER) JACQUI: Are you all good, Monty? Yeah. So I've got a beautiful-looking Australian pink snapper. I can picture the snapper with the seaweed and the pepper. I want these mussels to really bring a lot of intrigue and spice and punch to the dish. Using the smoking gum, I'm going to actually trap a big bowl of smoke around the mussels. The scallop and plums are done. I feel confident that those flavours and textures are going to really put us in with a good chance. How's it look? I think we might have bitten off more than we can chew. Nice work. Good work, Jacqui. I've got a really lovely chocolate mousse, but it's going to take a while to set in the chiller and I've still got to glaze my chocolate as well. SARA: 25 minutes left, people. Come on, guys. Come on, guys. 25 minutes to go and I check on my coconut granita. I should have started scraping that earlier, 'cause right now, it's just rock solid. Scrape, Reynold. Scrape. I want this granita to be fluffy, but also flaky at the same time, really fine, like snow. Inside the sphere is going to be filled with saffron-caramelised pineapple. I cut the pineapple into cubes and start a dry caramel. Are you using saffron? Yum. Yeah, for the pineapple. It smells beautiful. If either of our dishes fail, neither of us are gonna get the immunity pin, and for me, I just really hope that I don't stuff up with my dessert. JESSICA: Smells great, Jessie. I've had my lobster boiling for about seven minutes. I can't see how it's cooked, because of the shell, so I'm not sure if it's gonna be over or under, but I decide to pull it out. I'm really worried that I won't have time to fix it up. We're going up against two two-hatted chefs. If I can't get my lobster perfect, this could be the downfall of my dish. With a St John Medical Alarm, you have the confidence to enjoy living at home. If there's an emergency, you can press the button and it connects directly with St John, who'll know exactly what's needed, from reassuring advice... to dispatching the right help for your situation. It feels like having St John right here in your own home. Call 0800 50 23 23 and find out about a free trial. 4 To me, having a lobster cooked perfectly is when it's just cooked through, nice and tender. As I pull apart the lobster, I'm holding my breath. Looks alright. If I was serving that in a restaurant right now, probably spot-on. The lobster's cooked absolutely perfectly. It's a massive relief. SARA: How did it cook? Beautifully. I think it's really nice. Good job. It's the hero of my dish, so I'm feeling really good about the chance of winning a pin. Alright, it's time to lift the energy. There is 15 minutes left. Let's go. Come on! Whoo! Come on! Whoo-hoo! SARA: Keep pushing, Jessie. JACQUI: The big clock is quite daunting. I've still got to get this Aperol jelly to whip up. GEORGIA: Jacqui looks really nervous. We are, like, not breathing, on the gantry. Come on, hurry up, get it happening! They have no time to get their dishes finished, particularly their dessert. Does this have to set? It does have to set, yes. It does have to set. I just overheard, they're struggling with their dessert. I've got a really good feeling that today is the day. Thanks, Shannon. If you win today, you've pretty much got a guaranteed road to the finals. BOTH: Yep. OK? My mousse is just frozen solid, and all I need to do now is to start to assemble. That's good, Reynold. With less than 15 minutes to go, I start working to finish off the passionfruit sphere. Yeah, they're good, good, good. I've just gotta scoop out the middle. I have to work fast. If not, the mousse is gonna melt while I'm working on it. After I place the pineapple into the middle, I put it back into the blast chiller to freeze again before I put the two halves together. You've seen, Monty, there's a very, very relaxed attitude over there, very controlled, very organised. Only 11 minutes left. Look at this - multi-tasking. The beautiful thing about watching Jacqui and Monty, even though they are running out of time, they work so well together. It's like clockwork. What plate do you want to go on? Large, flat plate. This one? This one? This one? Yep. It's actually really amazing to watch. If we worked like that in team challenges, we'd all win. Nice job, Jac. I still need to glaze my mousse from the blast chiller. I still need to get this Aperol jelly. Whisk for the mixer. I'm still not convinced that I might actually get the dish up. There is less than 10 minutes to go. We are down to the wire. One team here, two pins. (CHEERING AND APPLAUSE) JESSIE: I'm straining my sauce. It's got a nice bit of crustacean flavour, but it's not as rich in crustacean flavour as I would have liked. And, also it's not as thick as I'd like it to be. I think I might have not have put enough love into the sauce at the start of the cook. I'm just letting it get a little bit more reduced and I'm going to put some butter in. When you're doing it, put the butter and some good quality olive oil. OK. OK? That'll... That'll keep the butter... Keep it together. Yes. I'm going to add some butter and olive oil and hopefully improve it. I don't have much time left, so I'm just going to have to go with it. MATTHEW: Come on, Reynold. To plate up, I've got the bottom half of the coconut and filled it up with coconut granita. Putting the final touches on, a bit of lime zest, bit of fresh mint and some dehydrated pineapple. In the middle of the granita will be the passionfruit/white chocolate sphere. I check the two halves in the blast chiller, and they're not as frozen as I hope it to be. Come on, come on! I don't want to risk melting them, so I put the two halves together in the blast chiller. But I'm really nervous it's going to lose its shape, so I'm going to leave it in there for as long as possible before I plate up. Five minutes to go. Five minutes to go! JACQUI: I think I can do it. You think you can do it? I think I can do it. Come on. The mousse is really important to me because it's my recipe. I made it up. I put the glaze on top for the mousse. Wow! Wow, beautiful. Oh, my God. And I'm happy with it. You know, I'm feeling really relieved. The glaze is on, Monty. MATTHEW: Both teams seem to be doing really well. Both of their dishes look great. This is going to be an interesting tasting. It's going to be a tough one for the judges to pick. Oh, what? No! I've assembled the snapper, the scallops, the plum and the mussels a little bit sporadically, so that as you come in, there's a good chance you're going to get a little mouthful of each. Now, my full energy is getting that dessert plated. The glaze is on. GEORGIA: Go, Jacqui! It's going into the fridge for one minute. Granita's in there. I've got it out. OK, throw my mousse in there. Now's the time for the mad dash. Shave it like that. That's OK. Shaved is nice. I've got a ramekin in there too. Shave it. Right, ramekin in the freezer. The nuts go on. Do you want any grapefruit on there? Yep. Let's go, let's go, let's go. I am. There's, uh, two minutes to go. Two minutes? Two minutes. REYNOLD: I'm gonna make a hot coconut sauce to be poured inside the coconut, then I'll have hot and cold elements together. Are you OK? What's wrong? Oh, yeah, I'm really pushing it. You can do it, guys. You can do it! I'm putting the food down as I think it would eat well. I'm really happy with the lobster on the plate and with the confit fennel and the fresh fennel, but I'm disappointed in my sauce. I'm worried that it's missing that intensity of flavour. You've got 90 seconds! Time's ticking, and I can't wait for the sphere any longer. It's slightly melted. Bottom half is melting fast. Beautiful. Get it back in the freezer. Hurry it up, Reynold. I'm just hoping when the judges eat it that they will love the flavours and that they don't notice any presentation issues once the hot coconut cream is poured over. One minute to go. BILLIE: Come on, Jacqui! Come on, Jacqui! Whoo! Jacqui and Monty, they're doing everything they can to get something on the plate. It looks amazing. GEORGIA: Beautiful, Jacqui. BILLIE: Oh, my gosh. That looks incredible. JESSICA: What is that? It's gold leaf. You've got Reynold and Jessie going up for two pins, in their comfort zone. Come on! Whoo! My energy has turned to the Aperol jelly. I decant some into a small bowl, pop it in the blast chiller, I stand by. Monty! This is what it's come down to. It's in the hands of the gods. Oh, I'm dying! 10 seconds! 9, 8, 7, 6, 5, 4, 3, 2, 1. (LAUGHS) Happy? Yeah, happy. Happy. How'd you go, buddy? Alright. I feel like we both did really well today. We had an open mind, open pantry, and just had... We just cooked what we wanted to cook. Well, you heard how we were going. (LAUGHS) Considering the pressure that we were under and considering the level of dish we've tried to produce, I'm really happy with the result that we've got, when time's up. Stakes have never been higher. I know. Two pins - what a win that would be for Jessie and Reynold. Absolutely, and, of course, combined scores, so main and dessert, the highest combined score wins. I'm hungry, and I'm sure you boys are hungry. Let's get the first dish in. MONTY: Have we done enough? Are our dishes as good as what we hope they are? Are they a representation of what we want to communicate to the judges and to the public? Seafood salad with marinated snapper, smoked mussels, scallops, plums and pickled fennel. That is an exceptionally complex-looking dish, isn't it? Lots of ingredients. And lots of technique as well. Lots of technique and lots of colour too. Pretty. Those... Those plums pop, don't they? Shall we taste? Yeah, absolutely. Yeah. Yum! That is...delicious. Lots of elements, but it all makes perfect sense. The snapper's got a beautiful sugar-and-salt cured texture to it. It's delicious. For me, that...that snapper is so sweet and the scallops are so sweet, and the acidity of the plum, which has still got some bite to it, is really, really good. That mussel is such a brave thing to do, to put on a mussel. It's a really, really tasty dish, but it's also a dish which shows loads and loads of skill, lots of technique. Shall we score? Yeah. Right, let's get the dessert in. JACQUI: Nervous for our reputation, obviously. Also, I've got two kids at home and I want... You know, they need to see their mum and dad win. (CHUCKLES) Oh, clever, clever, clever stuff. A glazed chocolate and olive oil mousse with a mascarpone granita and a whipped Aperol jelly. Oh, it does look good, doesn't it? (CHUCKLES) I needed that chocolate mousse. Mmm! Mmm! Yeah, that...that chocolate mousse is perfectly glazed, and I love that little fruit salad of the freeze-dried orange in there as well. It's yum and it's clever and it's obviously got a slight Italian heart about it, but, um, lovely. And what a brilliantly simple idea that mascarpone granita is 'cause it just...that chocolate mousse is so intense and in-your-face, it just kind of lightens it, brightens the whole dish up. I think it's really, really tasty and really beautiful modern cooking. I'm not into the... the gel of Aperol. I would have preferred a syrup, to be honest... Well... ..for freshness. ..I mean, I can't taste Aperol. No. It seems, um, very sort of flat and a bit chewy. I got quite a big chunk of the Aperol jelly, so I got that orangey hit. We're all struggling to keep the smile off our face. Yeah. And for me, that's...that's the mark of a great dessert. If you're struggling to keep the smile off your face, you know that whoever's done that dessert has done an amazing job. Shall we score? JESSIE: I think it's really exciting for Reynold and I that we have the chance to win a pin each. If we do win today, it would be a huge advantage. If Jessie and I can pull off our dishes, those two immunity pins can take you to the finals. You can't get any better than that. Wow. 5 JESSIE: I really wanted to put up a dish I was really, really happy with because I wanted to do myself justice and do Reynold justice. But I'm a little bit disappointed in my sauce. Lobster with fennel and orange. Wow, simplicity, elegant - it looks wonderful. Put a little bit of the sauce on that and let's have a look at it. Very soupy. Let's taste. Yeah. I'm enjoying this tasting. Yes, it's nice, isn't it? And do you know what I love about the dish? It has none of the myriad techniques and complexity and the bells and bangs and pops and whistles, but what it has got is classic flavours executed well together, and if you'd sold this to me as an orange and lobster bisque with medallions of lobster with fennel, I would love it. Yeah, look, the lobster's cooked beautifully, and there is no doubt there's some great flavour in the sauce, but it lacks viscosity or creaminess or something, just to cling, I think, to the meat. Yeah, there's not much you can pick on this dish because it's actually... it's very good. Let's score. Yeah. Let's get the final dish in. REYNOLD: I'm so relieved that I've managed to put this dish up. I took a risk. I'm hoping they love the hot and cold elements together. (LAUGHS) There's a bit of fun. Coconut with passionfruit and pineapple. Ooh, that's a hot sauce, isn't it? I love...I love that theatre of revealing the dessert inside the coconut. I want to taste. This looks incredible. There's lots going on there as well. Yeah, yeah, yeah. Oh, wow. That maltose-y stuff in the bottom. Hang on, hang on. Oh! Ooh, ooh, ooh! Don't burn your hand. Oh! (LAUGHS) There's steam coming off it. Oh! Oh, that's good. You enjoying that? I love it! It's really good, isn't it? It just hits the spot. It's really good. It's cold, it's hot, it's sweet, it's creamy, it's... It's everything... And you get a little souvenir. I love this. That foam, that mousse of passionfruit, absolutely smashing. MATT: And then that pineapple's chewy and kind of the iciness at the bottom and that whole thing - that hot/cold combination - you know, it's...so sophisticated and just the best flavours of an Australian northern Queensland summer holiday. Yeah. Tropical dessert. It's fantastic. Shall we score? You know what I think is interesting about this? I've tasted with you for seven years, you two boys, and I kind of know you both pretty well, and I reckon one team's taken one round and the other team's taken the other round. So, when it comes to totalling up the scores, you know, for the two teams, I think they're gonna be very, very close. 6 Well, I'm sure, for you guys, that was fascinating, from the balcony. For us, of course, it was a blind tasting and I don't think there could be a more important cook this year, at this point in the competition. With two immunity pins up for grabs, that is a game-changer. First of all, we need to find out who cooked which dishes. So, Jessie, Reynold, what did you cook? Uh, I made the coconut and passionfruit with pineapples. So, the dessert. And, Jessie, what did you cook? I made the lobster with fennel and orange. OK, beautiful. Monty and Jacqui, that meant you cooked...? I did the mussels and the snapper. OK. And I did the chocolate and olive oil mousse. Did you feel the pressure? We felt the pressure. We...we expected it. But it doesn't mitigate the fact that you've got to deal with it... GARY: Yeah. ..and still put something up. Well, we wish you all the best of luck. And, of course, we are scoring the main and dessert. So, the highest combined score wins the day. Right, so, we're gonna reveal Monty and Jacqui's scores for their dishes first. (GARY CHUCKLES) Are you a little nervous? Me? Yeah. Yeah, I'm looking at you. 'Cause Monty's never gonna tell me the truth. No, I'm really nervous. I'm like... (GARY LAUGHS) OK, so the score for the main course... 10 out of 10. (APPLAUSE) 10 out of 10?! I thought that dish was absolutely beautiful. I loved it. And the smoked mussels absolutely stand out - beautifully cooked, wonderful flavour, subtle. Couldn't fault it. Thank you very much. Excellent. So, the dessert... (CHUCKLES) You can do 10 out of 10 again if you like. (LAUGHTER) Hmm. It was a hard dish to beat. I scored that 8 out of 10. (APPLAUSE) That's pretty good, eh? Again, really beautiful. And I thought that little dome, that glaze, was faultless. Well done. Monty, Jacqui, I scored your main course... 9 out of 10. (APPLAUSE) And for dessert, I scored that... ..a 9 out of 10. (APPLAUSE) Well done, darl. Monty... ..I scored your main course... ..9 out of 10. (APPLAUSE) Jacqui...I scored your dessert 9 out 10. (APPLAUSE) Monty, Jacqui, that gives you a combined total of 54. Ooh... Jesus. Reynold, Jessie, that means you need 55 points to win the pins. We predict that this is gonna go right to the wire. Right to the wire. Jessie, I scored your main course... ..8 of 10. (APPLAUSE) Jessie, I loved that light, bright, modern sauce. I just wished it was thicker so it actually clinged to the lobster properly. Reynold... Things in coconuts. We love 'em. 10 out of 10. (LAUGHTER AND CHEERING) Jeez! What?! (JESSIE LAUGHS) Reynold, we love contrast, and that dish had contrast in texture, temperature and, of course, in all those wonderful tropical flavours. Adorable dish. Beautiful. Thank you. I'm over the moon, getting 10 out of 10. I...did not expect that...ever. I can't believe it. It...it's like a dream. Guys, for your main course... ..I scored it... ..8 out of 10. (APPLAUSE) Well-cooked lobster. Congratulations. Reynold...I scored the dessert... ..10 out of 10. JESSIE: Oh, my God! I can't believe this! That is ridiculous. Incredible. It was really...it was one of the best desserts you've put up. Just... It was just so...it was so...yummy. Really, that's what it came down to. Yummy. Thanks, George. JACQUI: Well done. Thank you. You know what I might do. I might reveal the dessert first, I think. GEORGE: What did you give him? Well, you know me. Big coconut on a plate? How good can it be? Jesus! GARY: That good! 10 out of 10. (APPLAUSE) Oh, my God! MATTHEW: Well done, mate. Well done, Reynold. You know what that means? You have got...the perfect score. JESSIE: Wow! That's amazing. 30 out of 30 for that dessert. Absolutely brilliant. The textures, the temperatures and the flavours were absolutely delicious. It just hit the spot. It really did. How do you feel? Oh, getting those scores, um...is...yeah, it's amazing. Um...I'm stunned. I can't believe he scored me a 10. Three 10s. I...I'm speechless. Monty, how do you feel now? 30 out of 30, you can't, uh, beat that. GARY: No, you can't. So... So, that puts you in a winning position if you get 9 or more from me for that lobster dish. You know what? That lobster was absolutely perfectly cooked. But... ..I would have loved a sauce with more complexity and more volume. And that's why...I gave you... ..a 7 out of 10. Sorry, guys. Sorry, mate. One point. So, very, very close. I'm so sorry. It's alright. Congratulations. Well done, guys. Well done. Ah! Good one. Monty and Jaclyn only beat us by one point today. They are two-hatted chefs and Reynold and I are amateur cooks. So, it's a massive achievement. So, congratulations, Monty and Jacqui. "Our reputation's intact." JACQUI: (LAUGHS) Yeah. Reputation's intact. Heart maybe not so much. Brilliant job. Absolutely brilliant. Thank you. I don't think we'll be seeing Monty and Jacqui back, though, for another immunity challenge. (LAUGHTER) One's enough, isn't it? Yeah. Did good, mate. You're veterans now. "I survived Reynold's dessert." (LAUGHTER) Monty, Jacqui, thank you so much for coming in. Thanks for having us. Thank you very much. Thanks, guys. Thank you. Thank you. Well done, buddy. See you next time. Good luck. JACQUI: The quality of cooks in this series is really amazing. And for Reynold to get 30 out of 30, he...he's gonna be one to watch. VOICEOVER: Next time, seven contestants... Far out. ..seven courses... It's so stressful. ..and the toughest cook of their lives. Welcome to hell. Right, let's go, go, go. They must each make... Not enough time. ..plate... Worst day of my life! ..and serve... Come on. Come on! Come on! ..a degustation dish for 40 guests. That's clever cooking. Heaven. Really good. But fall behind... There's a lot to get done. Holy crap! ..and their next course will be elimination. Able 2016