1 ANNOUNCER: Previously on MasterChef Australia... Five minutes for the chicken! Five. 15. 20. ...a rapid-fire ingredients auction... Oh, no! Sold! No! I thought you... ...left Georgia in a muddle. Oh, my God. I just put my paddle up for sardines. But a lacklustre chicken dish from Jessie... I'm just worried that it's not enough. ...brought the hammer down on her MasterChef dreams. Tonight... Marco Pierre White is back. Nervous? Yes. Good. But this time, he's not their mentor. Playtime's over. He's here to push them to their limits - and beyond. (BARKS) "Yes, Marco!" Are you struggling? No. Kind of circling us like a great white shark. Then why are you shaking? With 120 guests to feed, there's no room for mistakes. First order! Three duck, one prawn! WOMEN: Yes, Marco! And as the tension builds, who will deliver and who will crack under the pressure? The grand prize in Australia's biggest cooking competition - the chance to work inside the country's best kitchens, a monthly column in Australia's leading premium food magazine, Delicious, a stunning Alfa Romeo Giulietta, a quarter of a million dollars to kick-start their food dream, and the title of Australia's next MasterChef. # 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 BILLIE: This is it! (SARA LAUGHS) GEORGIA: There's only six of us left now and finals week is just around the corner. This week is going to be huge. BILLIE: I just want to cook well. I want to prove that I'm worthy of a top-five position. I'm ready for whatever they throw at us. Ohhh! (ALL SHRIEK AND LAUGH) (BARKS) Run! Come on, move! Move! Move! Run! Don't walk - RUN! Quickly! The first three to my right. The second three behind me. GEORGIA: Oh, my God. You're the red team. You're the blue team. (MUTTERS) Oh, crap! Do you see the dishes? ALL: Yes, Marco. That's what you're making. Holy crap! You have to make enough to feed 120 diners. Do you see the clock behind me? Oh, shit. It's going. It's already ticking. Three hours until your guests arrive. Get your aprons on and start cooking. Let's waste no more time. Every second counts. Your recipes... are in front of you. GEORGIA: He is back. Oh, my God. And now we're doing a Marco service challenge. This is like all the hard things of the MasterChef kitchen combined in one, with Marco Pierre White. We've pretty much gone smack-bam into this horrible combination of service challenge and pressure test, and Marco Pierre White's running it all. This is, like, THE MasterChef nightmare. BILLIE: OK, guys. What are we doing? We've got to feed 120 people and the menu's been set for us. We've got three dishes and the recipes for each dish. Matty, are you doing pasta? MATTHEW: I think so. Reynold, dessert? Do you want to do that, guys? Yep. I'll do snapper. We automatically go Reynold for the dessert, because that's where his strength is, Matthew on the entree - a duck broth with duck and ginger tortellini - because his strength is pasta, and I'm left with the main, which is the snapper, which I'm really happy with. GEORGIA: Alright. Who's cooking what? SARA: If I can do the prawns. The first thing we have to do is figure out who's cooking what, and I really want to make the entree. I feel like I could comfortably pull that off. JESSICA: I want to do the lamb, 'cause I know I'm really good at proteins, and I definitely don't want to do that dessert dish. This dessert is insane. There are so many elements to do. And there's puff pastry sitting there, for goodness' sakes. It's one of the most difficult pastries to make. I've never done puff before. So I'm doing dessert? Yeah. We can all help together. That's fine. How on earth am I going to do this? It is really, really complicated. I don't think Georgia's thrilled at this stage that she's doing the dessert, but she understands dessert. Of everyone in our team, she is absolutely the most competent to pull it off, and today is about winning. How are you? I'm good, thanks, Marco. Nervous? Yes. Good. 'Cause I am too. Cooks, the team that deliver the finest food are into the final immunity challenge of the year. That's your prize. It's worth fighting for. MATTHEW: The end is so close now, and that immunity pin will put that person through into the finals week. I told you I would be back and I am. I'm here to do a job. I'm not here to be your friend. Today's gonna be tough. You don't want to be on the losing side today. Playtime's over. Push! Georgia, what temperature are your ovens on? 80 and 160. Cool. The dish that I'm cooking today is caramelised peach tart with ginger verbena sorbet and diplomat cream. OK, 1.5 kilos of white sugar. The first thing I need to do is make a poaching liquid to poach my peaches in. The poaching liquid makes the sorbet, so I'm putting a lot of time into perfecting the balance of ginger and lemon verbena in the poaching stock. Six verbena stalks. I can understand why I'm cooking the dessert today, but it is really complicated. It's got the most amount of elements and the most complexity compared to the rest of the dishes. How are you doing? REYNOLD: Um, yeah, I'm doing pretty alright. I'm just grabbing... You like pastry, don't you? Yeah, I love pastry. Let's see how you enjoy the service. I feel like we've been thrown in the deep end of the ocean. Oh, my God! There's so many stuff! There's a lot of elements for me to do with the dessert. There's a lot of baking, a lot of prep. Time is already ticking. So, I'm gonna be making this dessert - a vanilla creme brulee with mixed seasonal berries, warm doughnuts and yoghurt sorbet. So, I've got to get my sorbet on at the moment, like, fast. I grab some of the yoghurt, some of the milk, the sugar and the trimoline. I haven't made yoghurt sorbet before, so I've just got to trust this and just got to go with it. Got the yoghurt sorbet churning at the moment. I'm gonna start with the berry consomme. The berry consomme is the first step in making the jelly, so I put some water, some sugar and four different types of berries into a saucepan, and bring that to the simmer. I add the gelatine and get that into the fridge to set. Remember - you need to have a strategy. You have to work as a team. Trust me. Thanks, Marco. Yep. Thank you, Marco. I have a lot of elements to do on my dish, but today, it's all about teamwork. We might have to leave our own dishes and help each other out. I really hope I don't have to help my teammates too much, because I'm going to need every second of this prep time to finish the dessert. (SARA MURMURS) For entree, I'm making poached prawns with a champagne butter and Yarra Valley salmon roe. Looking at the dish and looking at the recipe, the elements seem quite simple, but it's all about utilising that three hours before entree has to go up, and the thing that definitely catches my eye is that I have 210 prawns to clean. 120 guests are coming today and we're going to be serving half the room, so I'm preparing 70 portions so I have some spares. The toughest thing I'm worried about is just the time it takes to do these prawns, because I not only have to shell them, I also have to devein and split them as well. Ohhh, this is frustrating! Suddenly a shadow appears on my bench, and I look up... and it's Marco Pierre White. How many a portion? Three a portion, 210 in total. It's a lot of prawns. (CHUCKLES) How long do you think it will take you to do 210? (SIGHS) It's gonna take a long time. No, it's not, if you push. Come on. Faster! Faster! Faster! You should be doing four prawns a minute! That's ridiculous. (LAUGHS) What does he think I am?! MATTHEW: So, today, our entree is an aromatic golden duck broth with duck breast, a duck and ginger tortellini and some shiitake mushrooms. I've made pasta a lot. It looks like something that I can achieve. But knowing how much work there is to do this for 60 people, it will be a challenge. I need to break down 12 ducks. I know that that's gonna take me a lot of time, so I start doing that. Why are you using a veg knife? And why are you shaking? Uh... No. Use a boning knife. Taking the wishbone out helps, doesn't it? Yes, Marco. No faffing around. Clean. Yep. Thanks, Marco. This is a tough challenge. With Marco in the kitchen, we have to do things absolutely perfectly. I'm watching, Matthew! Yes, Marco. We need to make sure that everything that we put up meets his exacting standards. JESSICA: For the main, I am making a slow-cooked lamb neck and a sous-vide lamb loin. Lamb neck is a tough, secondary cut of meat, so I'm cooking it down nice and slowly, so on the dish, you're gonna get a lovely, pink piece of loin and a slow-cooked, sticky piece of neck. OK. The first thing I need to do is cut down and clean 12 lamb necks, and then they need to go in a pressure cooker for, like, 90 minutes. So I need to get moving. I'm watching. Uh, alright. Don't allow me to slow you down. No problem. There is a lot of butchering going in today. I've got a lot of meat to break down. Very, very time-consuming. So I really need to push myself to keep up. (WHISPERS) Perfect. BILLIE: For the main, we're making baked snapper with roast tomatoes, zucchini flowers stuffed with a scallop mousse, and basil oil. (GROANS) Oh, my God. I need so many snapper. The first thing I get onto is cleaning and filleting the fish. It's the biggest job on my recipe, so I need to get that out of the way. I haven't filleted 35 fish before in a row, because I've never had to cook for that many people before. So, definitely feeling the pressure. There's a huge amount of prep to do with these fish. I have 35 whole fish to fillet and trim, and then I have to pin-bone them. It's a really fiddly and time-consuming job. Hold on. Hold on. Marco comes over and I think he can see that I'm pretty slow at it. Are you right-handed? Yes. Head to the left. OK. Marco makes everything look easy. You see, once you open that up, it falls open. Do you see what I'm saying? Yes. I can see what he's doing. (CHUCKLES) I just can't do it at that speed. I hope I can do this fast enough. SARA: Georgia? GEORGIA: Yep? Where are you at? What's next? Peaches are cooked, so that's a big element. Yep. I've got my sorbet liquid about to go on the stove. Yep. To make the sorbet, I cook down the peaches, some poaching liquid and some ginger, and once that's cool, I get it into the ice-cream churner. Alright. Sorbet's on. The next step I need to move on to is my puff pastry. The puff pastry's a central part of the dish. It's actually the focal point when you look down at the dessert. So it has to be perfect. Puff pastry is probably one of the most difficult pastries to make. It's really complicated. There's only a few ingredients - it's plain flour, butter, salt and some iced water - but you have to get the quantities exactly right, otherwise the pastry won't puff. How are they explaining to do your puff? In four batches. I've got to take the quantities in the recipe and divide it by four to make four individual batches of pastry. This is gonna be so hard. I feel like this is an impossible task. I've got to do maths to do this and it's not a strength of mine. You really don't want to make any mistakes today. This is quite a big job, isn't it? It is a big job. Are you struggling? No. Are you sure? Just concentrating. Yes. You've got Marco Pierre White kind of circling us like a great white shark, just wanting to make sure that we do everything correctly. You just don't want to put a foot out of line. Stop! Look behind me. The tables are being laid. BILLIE: Oh, God! Two hours to go. Come closer. Don't be scared. Should I tell you in a nutshell? It's one plate every 20 seconds. SARA: It's not until Marco says "a plate every 20 seconds" you begin to understand the enormity of the challenge. But remember, it's not just a plate of food. It's got to be right. There's one little question I'd like to ask all six of you. How hard... do you want me to push you? Do you want me to stroke you? (CHUCKLES) Or do you want me to push you? Push. ALL: Push. I'll remember that. (ALL LAUGH) Trust me. Because remember, if you fail, I fail. And I don't like to fail. Yes, Marco. Now, push. Let's go. Alright. Run. Come on, run. ALL: Yes, Marco. So, I've got all the duck breasts off and I'm gonna cook those later. Now I have to move on to chopping up the carcasses to start making the duck broth. Get a cleaver. Get a cleaver. Where's your cleaver? Now, tell me... is that easier? Much quicker. Thanks, Marco. There you are. Time's important! I can't measure up to what he expects of me. But equally, I'm learning from Marco Pierre White. What more can you ask for? If you don't get your broth on, you won't be serving tortellini, will you? The broth is a really important part of this dish. It's getting the flavour into the broth that's going to make this dish taste delicious. The key now for me is to chop these bones up as small as I can, get them in the oven roasting off and get as much flavour into this broth as I can. GEORGIA: I've got my first batch of puff pastry out of the food processor and I put it in the fridge to rest. One batch. I've got to do that four times. Oh, my God. SARA: You can do it. I'm rolling out my second batch of puff pastry and I'm looking at it, thinking it doesn't look like it usually does when I make puff pastry. When I look in the fridge, there's much more butter than there should be. Oh, my God. I just realised I've made a huge mistake. Pardon? I've made a huge mistake. What's wrong? All the puff pastry I've made, I haven't used enough butter. I look back over the recipe. When I see the quantities, I realise that I've only used half the amount of butter that I should have, and the pastry I've made, it's never going to work. This is a really big mistake. I've messed it up. I've got to do... I've got to redo it all. I'm so sorry. Just read over and over. There are 120 people about to descend on us and now I have to start from scratch. That's using time that I just don't have. 1 Oh, my God. I just realised I've made a huge mistake. Pardon? I've made a huge mistake. What's wrong? All the puff pastry I've made, I haven't used enough butter. I've made a mess of my pastry. I've made it incorrectly. MARCO: Georgia! Yes, um... Georgia, don't run away from me. I'm in a pickle. Really? Yes. I did the first two batches of the puff pastry wrong. Really? Yes. There's only one thing left to do, isn't there? Sort it out. Yep. Yes, Marco. Marco's back, and we've been suddenly thrown into a service challenge. We've got three hours to prep for a three-course service for 120 guests. I don't know what happens to the losing team, but I don't want to be on that losing team today. What I need to do now is make four batches of puff pastry in as little amount of time as possible. That's better. I think I've probably lost about 20 minutes with this mistake. It's just time that I don't have. I'm starting to worry that little mistakes like this might really start to cost us. How much do you want it? To be in the final immunity challenge? JESSICA: More than anything, Marco. Winning immunity could guarantee your place in the final. So push. (BARKS) "Yes, Marco!" ALL: Yes, Marco! Keep pushing, girls. Go, go, go, go, go. MATT: (CHUCKLES) Welcome back! Marco. How are they? I think they're under pressure. But they're slowly getting there. GARY: Haven't seen this kind of intensity since they started. I think we're gonna have a really tough service. Yeah. There's 120 covers about to descend on you in less than two hours. 120. That's an awful lot of people. Ooh, yeah. At this moment in time, they're working as individuals. But I think, as we get closer to the service, they'll start to work as a team. What they've got to do is just dissolve their fear and just do what they do well, and that's cook. Blue team! SARA: Yes? Yes, Marco? Yes, Marco? Who's in charge? Who's the boss? Well, Sara, you... I can. Yeah. Let's do that. Yep. Yep. Start to work as a team. We have three distinct dishes and three people in which... to make them, so at the moment, it makes complete sense to work on them separately, but at some point, we're gonna have to help one another if we're gonna get this up. Do you think you're gonna be ready? I know we're gonna be ready. Alright. I've made a promise to Marco. We have to keep it now. Now it's very obvious to me that teamwork is going to be really crucial to us today. Now, I can see that Billie's having a lot of trouble with that fish and Reynold's got so many elements in his dessert. If we each stick to our own dishes, we're at a real risk of not getting anything up. So let's sort it out, guys. How are we gonna work this better as a team? BILLIE: Well, shall we assign a leader? REYNOLD: Are you captain? OK. We decide that I'll captain the team today, and everyone's happy with that. Simple question. Yes, Marco? Who's in charge? Matthew. Me, Marco. Then make your presence be felt. Yes, Marco. Captaining the team means that I now need to make sure that everyone is working well together so that we get this entire menu up as a team. Keep it going, guys. Yes, Matthew. (CHUCKLES) That's it, guys. Don't "Yes, Matthew" me. (LAUGHS) I've still got tons of elements to do for the dessert. The next thing I do is start on the brulee. So, I've got the milk, the cream and the vanilla on the stove and I bring that to the simmer. How are you going, Billie? Oh, God! I've got 70 of these. 70? Yep. I still have to trim and pin-bone 70 fillets. It's a really time-consuming job because I need to work with precision and get all the scales and all the bones and trim them properly. Do you need help? Maybe. Just to get... OK, start setting up. Just to get them done. Alright. I'm jumping in. There's still a lot of fish to do and the main comes before the dessert, so I've got to help out Billie. We've got to work as a team so we can get this done. Thanks, Reynold. You're welcome. Fish is really fiddly, 'cause we've got to get all the bones out, making sure none of the customers get a bone when they eat, 'cause that's gonna be a massive concern. I hope I can get through this quickly and get back to my dessert, because I've got so much to do. Reynold! Yes? What's this?! Reynold! Oh, shit. I forgot all about the milk mixture for my brulee. It's gotten too hot and boiled over. If it's too hot, it will cook the eggs and scramble the brulee, so I put the milk and the cream aside to cool and get back to pin-boning the fish. We can do it, Reynold. Top speed! Top speed, yep. Sara? Yes, Marco? Ask your teammates what they've got left to do and if you can do anything for them. Yes. Alright, guys, I'm a tiny tray, and then I'm done doing these. JESSICA: Yep. And then I can move on to my other elements, and then maybe I can move on and help you guys. Great. I have FINALLY finished shelling these prawns, but I still need to split them. But I really want to start my other elements, so I put the prawns into the fridge and I'll come back to them later. I need to do my pea puree straightaway. How's it going? Just getting these on, blanching them, putting them aside. So, it will only take a second. Are you running out of time? Always running out of time. Let's keep going, chicks. Once my peas are blanched, I need to puree them with some butter. It's nice to see you're moving quicker. Come on. The quicker I can get it done, I can move on and help the next dish, which is Jessica's. Cooks! ALL: Yes, Marco? 90 minutes down. 90 minutes to go. Oh... my... God. Have you done half your mise en place? No, Marco. REYNOLD: No, Marco. If you haven't, you'd better start pushing. SARA: Let's go, guys. MATTHEW: Let's go, guys. Alright, Jess, where are you at? I'm just about to get my pressure cookers on. I have spent an hour and a half cleaning the lamb necks, browning them and getting all the stuff ready to go into the pressure cooker. I'm just putting the last things in now. Yep. So it's gonna be tight, but... We're 90 minutes down and we should have half of our mise en place done. I am literally still on step one of this recipe. This is a nightmare. What's after that? I've got to butcher the racks. I've got to do crushed potatoes... What are you most worried about at this stage? Just getting it done. (LAUGHS) With the lamb necks finally into the pressure cookers, I've still got a whole 'nother lamb element to prep - the sous-vide lamb loin - and a whole bunch of vegetables to do, so I have no idea how I'm gonna do this. I'll be right with you in a sec. Let me get a few things on the pot, on the stove. Sara keeps kind of telling me that she's gonna be there any minute to help out, but as time's going on, I don't know that anybody's gonna have time to do anything except their own dish. REYNOLD: My milk mixture for the brulee has been cooling down on the bench, so I combine it with the eggs. The brulee still needs time to bake and set in time for service. I need to get it into the oven. Now I've got to get onto making the doughnut batter. The batter needs to rest so it will double in size. Then I'll fry it later on, closer to service. I'm trying to multi-task as much as I possibly can so I can keep helping with the pin-boning. Nice to see you working as a team. A good cook always cooks for others. BILLIE: Marco comes over and checks the plate of fillets that we've pin-boned. REYNOLD: I'm really worried that he's gonna find a bone. Feel that. Oh. Sorry. Feel that. There was two in that fillet, wasn't there? Yep. The last thing you want is a customer having a bone. Yes. Would you like a bone? No, Marco. That's right. Now we're gonna have to double-check every single fish, which is going to make this job even slower, and we're already behind. They're just so deeply embedded. I... (GROANS) Oh! This is insane. It's just crazy. 1 Cooks! 45 minutes to go! "Yes, Marco!" ALL: Yes, Marco! 45 minutes! Start to think of the service! (CORK POPS) (GASPS) Sorry! JESSICA: Hey-o! (ALL LAUGH) Sorry! SARA: Only Georgia! I am getting my lamb loins in the sous-vide bags. These have to be in the sous-vide for 45 minutes. We've got less than 40 minutes until we start service. So... I'm in trouble. I have finally got both of my lamb elements cooking, so now I really need to move on to all the vegetable components. What's the thing you're struggling with at the moment? I need to get the potatoes on. OK. The crushed potatoes are quite a key element of this dish. They've got that lovely kind of herbiness in them. They're the starch. So, you know, this is meant to be a main meal. It's meant to be filling. So, quite crucial. The recipe says that you have to cook them in cold water and then bring them up to the boil, and that's gonna take a really long time, and I've also got asparagus and carrots to do after that. Come on, Jessica. You've just got to get it done, haven't you? Yes, Marco. Remember, always make a little bit more than you need. Yes, Marco. The biggest mistake you could ever make is not making enough. Marco says I should just chuck in a couple of extra, but I am in such a rush that I just do exactly what the recipe says. It said 12 potatoes, so I peeled 12 potatoes. I just hope we're gonna have enough. Ah! Billie, you're getting quicker. (CHUCKLES) I AM getting quicker. Good. The clock's ticking, Matthew. Yes, Marco. The broth is on. I'm moving on to the dumpling. Will you be ready? (SIGHS) Oh! I don't know, Marco. But, yes, I will be. I've got my broth simmering, I've made the dough for the tortellini, and the duck meat filling as well. Now I have to roll out and prepare 60 tortellini for our guests, and I know that that's gonna take a lot of time. Matthew, you have to make a minimum 60 tortellinis in 30 minutes. Yes, Marco. Can you do that? I can, Marco. Are you sure? It's gonna take you about a minute a tortellini. Would you agree? Yes, Marco. You've got to make 60 minimum, yes? Yes, Marco. You've got half an hour to go. Yes, Marco. You can't do it, can you? No, Marco. So, get someone to help you. Yep. Billie, I need a hand. There you are. He's right. Working as a team is gonna be really important for us to win this challenge. I need you now. We're not gonna get through all this in time. Rightio. Reynold's still helping me pin-bone this fish, but I have to jump on and help Matthew, because if we don't have an entree to put out, then we can't even serve the main. What can I do? Cooks! ALL: Yes, Marco? 30 minutes to go before service. ALL: Yes, Marco. Push! Communicate with each other. REYNOLD: Yes, Marco. If you're struggling, then tell your teammates you are struggling. How are you doing? Good. I'm about to make my sauce and help Jess. 30 minutes to go, although we're under a lot of pressure, I feel like my dish is under control. I have my herb emulsion done. I have my pea puree done. All I need to do is make my champagne butter sauce, which will only take a couple of minutes. I chop my shallots, fry them in a little bit of butter, add my wine, champagne, champagne vinegar, saute it off and whisk in some cold butter. Now I've got the time to help Jessica. Jessica, I'm helping you now. Give me a job, quick. Um, uh, I need those carrots blanched, and then the asparagus as well. I'm definitely worried about Jessica, because I can see that there is a mountain of work that needs to be done. You want me to get pots of water on for you, then? Yeah. I'm about to help Jessica with carrots for the main when I realise... Oh, my God. I still haven't split my prawns. I still have 210 prawns to butterfly so that they're ready to poach. I'm not nearly at the place that I want to be to get these done in the time frame. I wish I could help Jess, but in 20 minutes, the first entree needs to go out, and if I stop for a second, the first entree won't go out. GEORGE: It's crunch time now, isn't it? 'Cause obviously, they're trying to get set for service. I think we've had the crunch, and we've almost had the time. And? They're in trouble, aren't they? I think this is gonna be a choppy service. Yeah. The thing that's really dragged them down is the volume of work. Look behind them. 120 seats. The workload is massive. But you know something? They're getting there. They are. This is the toughest cooking competition on earth, and we've got the toughest man to push them to their limits in the kitchen. You've got to speed up, haven't you? MATTHEW: Yes, Marco. You thought you were quick? Trust me, you weren't quick enough. Yeah, I know, Marco. We're absolutely under the pump here at the moment. We've got more tortellini to make, and then we've just got to push for service. Service is nearly upon us, but there's still so much to do, so we're just pushing as hard as we can. Is your broth passed? No, Marco. Are your tortellinis made? No, Marco. Is your duck cooked? No, Marco. You're in trouble. Yes, Marco! BILLIE: I'm really worried about service. Knowing 120 people will be walking through those doors really soon is really, really scary. Cooks! Stop! Look behind me! JESSICA: Oh, my God! Oh! Oh, great! Far out! Look! SARA: I don't want to look. The guests are coming, guys. Yep. Can you see them? SEVERAL: Yes, Marco. You think I'M scary? (SARA CHUCKLES) BILLIE: Guests are coming in and we have nothing ready for the entree, let alone the main or the dessert. Arggh! We are in so much trouble. 1 MATTHEW: I look up and people are coming through the doors. The guests are coming, guys. The MasterChef kitchen has now turned into a restaurant, and we're still in preparation time. BILLIE: Far out. We are gonna have to work amazingly hard as a team to get our entrees out. Come on, guys. Let's work harder. Let's work harder. Let's get it done. Yep. Up until now, we all had our individual dishes, but we're at the stage now where we've realised that we need to change our strategy. We're all going to work on each course together. Reynold, Reynold! Reynold! REYNOLD: Yep, yep. I need you to saute these mushrooms for me in some grapeseed oil. Just grab a big frypan. Knowing we've got to feed 120 people, we've really got to jump on and help each other with each course, because there's no way we'll feed them if we don't work together. Oh, my God! The garnish! Diners are arriving and we're not ready. There is no way I'm going to be able to poach the prawns as well as plate all on my own. Somebody has to help me. I know that Jessica's dish goes straight after mine, and if I pull her away from that, we're not gonna get a main up, so it has to be Georgia. Georgia, I'm giving you... Yep? Happening now? ...one minute to wrap that up, and then you've got to come help me. I'm really, really nervous about this, because I have SO much to do. I have to make the diplomat cream, the Italian meringue. The puff pastry still needs to be rolled out. But Sara definitely needs my help. Five minutes to go! "Yes, Marco!" ALL: Yes, Marco! Come on! Oh! My God! BILLIE: Five minutes. You need to start cooking them. MATTHEW: We're running out of time. Service is nearly on us. I have to cook the tortellini as fast as I can. They're cooked. Put 'em out. I don't know whether all of these tortellini are cooked perfectly, but Billie has to start getting everything ready for plating up. I hope it's good enough. SARA: Any minute now, I have to start serving my entrees. I need to cook the prawns. Oh, my God! Cook! I know that the prawns should be in hot liquid but not at a rapid boil, because the quicker and harder I cook them, the more the muscle will tense up and become tough. You want a slow poach. But when customers are waiting there, you kind of have to up the temperature a bit. One minute to go! One minute! MATTHEW: I'm straining the broth at the end. It actually looks and tastes really nice. It's got beautiful flavour - really nice and complex. All of the elements are coming together nicely. I'm really happy. There's 120 hungry people out there. Service is about to hit us in a big way. Marco said he wants one plate going out every 20 seconds. I hope we can do it. Oh, Chef? First entree away. First order! (GROANS) Oh, my God! First order! Three duck, one prawn! How long? 30 seconds! So, you go broth, breast, tortellini, and I finish them off. OK. Let's go. One tortellini into each one. One tortellini into each one. So, mushrooms, cress... OK, broth in them, broth in them. Please, please! One prawn, one prawn! Three ducks, three ducks! Quickly, quickly, quickly! SARA: So, we have all the elements. We've got pea, the champagne sauce, the emulsion and the prawns, and that's the finish. Looks beautiful. Looks beautiful. One prawn up, Marco! MATTHEW: Is that enough broth? BILLIE: Yep, that's good. Three up, Marco! Good. Waiters, waiters, waiters! The first plates go out and I feel a sense of relief. We've started service. Seven duck away! Push, Matthew! Yes, Marco. The pressure is amazing. The guests are there. The orders are coming through. The waiters are waiting for our food. But we're going to get this done. We have to feed our guests. We can't disappoint them, we can't disappoint Marco. Three mushrooms. Reynold, go down the end and just put a bit of parsley and some broth. I don't know if a dish is going out every 20 seconds like Marco wants, but we've just got our heads down and going as fast as we can. Good work, guys. Keep it going. Keep it going. Keep it going. You just keep calling prawns and I'll keep making them for you. GEORGIA: Yep. Sara? Yes, Marco? We need the prawns! That's three prawns up, Marco. Give me one prawn quickly. Yes, Marco. Quickly. One prawn quickly. One prawn, Sara! Yep, coming, coming, coming. Beautiful, baby. We're bringing this dish together. We're putting on the prawns, the butter sauce and the pea puree. One prawn, Marco. Seven prawns away now. Seven prawns. Let's go. Push! Come on! Keep going, keep going, keep going, keep going, keep going. SARA: I'm really happy with the dish. I'm happy with all of the elements and I'm happy that I was able to get it all up at a good time. I just really hope all the flavours are there and those prawns are cooked perfectly. One up. Good. Go. Thank you. GARY: Thank you. Pretty. Yeah, really pretty. Very pretty. It looks really colourful, really fresh. Yep. Can't wait to taste. Let's go. Yeah. I like this dish. It's tasty. The butter sauce is lovely. The sauce is delicious! That's a perfect emulsion. Lovely flavour. They've done a brilliant job there. The pea puree is very fresh, which is fantastic. Look, the thing for me is my prawns are definitely overcooked. A prawn should be kind of squeaky but soft. And you can see them coming out of the pot there - it's boiling away. So it's hitting harsh heat, in for a few minutes, out, and you end up with this... it's like a spring. Give me three more ducks. BILLIE: Three more ducks. Quickly! If we don't get the starters out, we'll never get onto the main courses! MATTHEW: Yes, Marco. Yes, Marco. We're under so much pressure, but we're getting those plates out. Table 32. There's 120 people to feed and the first few rounds of plates have gone out. We're finally feeling like we're getting on top of it. Give me some ducks! Give me some ducks! Yes, Marco. Get them out, guys! Get them out, get them out, get them out! Remember to smile! (LAUGHS) Yes, Marco. Enjoy it! Yes, Marco. The duck breast looks like it's cooked perfectly. The dish looks fantastic. It looks beautiful. I'm actually feeling quite happy. Marco? The tortellini is raw. Four of them, Chef. Matthew! Your tortellini is undercooked! OK. I'm really embarrassed that some diners have got undercooked food. I'm in charge of this dish and I needed to check all of the elements. We're going to fix the ones that we can, but we've already sent quite a few plates out. I hope the judges don't get undercooked tortellini. Shall we taste? GARY: Yeah, let's do it. 1 MATTHEW: We're getting our entrees out and they look beautiful, but we've had a couple of entrees come back with undercooked tortellini. I'm really worried that I've sent one out to the judges. That looks beautiful. Ooh! Beautiful. WAITER: Enjoy. Wow. This is the red team's. What do you reckon? The duck looks really well cooked. Rendered fat. Yeah. Nice-coloured stock. Shall we taste? Yeah, let's do it. There's some nice flavour in there. Really lovely. There is some lovely flavour in there. I love the flavour of the broth. I think it's really good. It shows a bit of skill. It's really ducky. There's some aromatics in there. I think that's very, very clever. But when I took a bite of the dumpling, the filling wasn't really cooked that well. Yours cooked? Mine is. MARCO: Right. That's all the appetisers gone. Well done. SARA: Now that I've done my service, I'm feeling really good, because I've been able to get my dishes out and quickly. Make your dessert. Thank you, Georgia. Georgia's now gone back to her dessert and she needs to power on with that. We need to get mains out, and then we can all help do dessert. GEORGIA: Oh, my God! All I can think about is how many elements I have left to do on that dessert. I'm nowhere near completing any of them. I go to check on my sorbet and it's all set. The ginger and verbena flavour in my sorbet is beautiful. I put it in the freezer, ready for service. It's such an essential element of my dessert. I just need to make sure I get it on the plate. Now I really need to get back onto my puff pastry. It still needs to be cut out and it still needs to be baked. And how's my pastry chef? Good, Marco. How are you doing? I'm working fast, Marco. I finally get that pastry into the oven. I'm SO nervous. I really... am very anxious. And I keep looking in the window of the oven, checking to see if it's rising or not. It has to rise. If it doesn't rise, it's not puff pastry and I really can't put it on the dish. Everything kind of comes down to how it cooks. Please puff! Talk to me, guys. What do you need me to do? They're done. Now that we've got the entree out, we need to work together to finish preparation for this main course. We have so many things left to do for this main meal. Do we have to do all of these cherry tomatoes? Just do enough for three per plate. So Reynold jumps on to roast the tomatoes, while Matthew takes over the pin-boning and I stuff the zucchini flowers with the scallop mousse. And there's not a lot of time until service, so we're gonna have to work super fast to get it all done. I feel like we're working really well as a team. We're helping each other out. But I'm worried that the dessert won't be completed, because there's so many elements to it. The doughnut mixture is deep-fried. I've got to prep all the fruit garnishes. I've got the tuile to do as well. There's still a lot of prep to do. That could be the downfall for the team, and I don't want that to happen. Cooks! I'd like four lamb and four snapper in four minutes! WOMEN: Yes, Marco! SARA: Jessica, give me a job, quick. JESSICA: The carrots. Yep. We need to get mains out in the next few minutes. Jessica's already got her carrots on the boil. What I now need to do is watch over them and strain them off. They're still hard. They need a little bit longer, then. I've got my lamb necks out of the pressure cooker and I've got the sous-vide lamb loins in the oven just to finish them off, make them look appetising. The lamb looks good, but I just have so much more to do. I can't see how I'm gonna actually get this food up to serve to people. What have you got left? There's asparagus, carrots, finishing off the potatoes... Basically, a lot? Yeah. So, heaps. 'We're not gonna be serving them when we're meant to be serving them' heaps. It just seems like an absolutely insurmountable task right now. BILLIE: At any minute, the mains will be called away, so I start steaming the zucchini flowers, and then I quickly blitz the basil oil, which will add a beautiful colour and flavour to the dish. Matty, do you want to start cooking that fish for me? MATTHEW: This fish was supposed to be oven-baked, but we've run out of time to do that, so I'm gonna pan-fry it, finish it in the oven... Get pans rotating! Get some in the oven so you've got hot pans! Come on, push yourself, Matthew! Find that inner strength! Obviously the fish is the important part of this dish, so it needs to be cooked perfectly. Marco? First main away, please. Away! Four snapper, four lamb! JESSICA: Oh, my God! Away! Four snapper, four lamb! Yes, Marco! Four fish away, four lamb away, please! Yes, Marco! How long? Two minutes! Two minutes. Two minutes, Marco. Two minutes on the pass! What am I doing with these bloody carrots? So, they just need to be fried and, um, seasoned. Billie, are you ready to start plating up? BILLIE: Yep, yep, yep. If you could do basil for me. OK, guys, these fish are ready to go. Fish are ready to go. Come on! Come on! Come on! Come on! Come on! I'm so relieved that we're finally getting plates out. I'm really proud of the way the dish looks. Yeah, it looks beautiful. First table of fish away! Go! How long for my four lamb?! SARA: Marco's already started calling for mains and we haven't got anything on the pass yet. How long? How long? How long? How long? Honestly, I have no idea how long. I am not ready. The lamb is cooked and sitting there ready to serve. I'm putting these crushed potatoes together, but we have still got asparagus and carrots to get out after this. Have you got hot plates? No, Marco. Are you ready? No, Marco. How long for four lamb? I think we're probably... How long for four lamb? I'd like an answer! At least five minutes, Marco. Shout at me! Five minutes, Marco! That's too long. I know, Marco! This is an absolute nightmare in front of me. This is definitely the most pressure that I have felt in... this kitchen at all. My biggest worry right now is not getting anything up, which is exactly where I'm heading right now. (SIGHS) I cannot see how I'm gonna get this dish up, and I'm really, really scared of the consequences with Marco in the kitchen. 1 How long for my four lamb?! JESSICA: Service has already started and we are nowhere near ready to serve. This is a nightmare. How long for four lamb?! Honestly, I don't know, Marco. The lamb is sitting there, ready, but we still need to cook some asparagus and the carrots. It definitely feels like an impossible task at this stage. But I have to pull something out of somewhere, because there's no other option today. Sara's getting the carrots finished so I can concentrate on this asparagus. We can do this, hey? Come on. Come on. Keep pushing, girl. Come on! We just need to pull it together and work as a team. We need to get every element on the plate. Go like mad. BILLIE: Do you have fish ready, Matty? We've got four nearly ready to go. So, put up four for me. Four more! Come on, come on, come on, come on, come on! We're cooking to order to keep up with service. Matthew is cooking the fish, and I'm cooking the zucchini flowers and plating up as well. It's just manic. Four more straight after! Then we can move on to pudding, can't we? Yes, Marco. Let's hope they're cooked, Matthew! Yes, Marco. I'm really feeling the pressure, but I just know that we have to keep pushing to get our dishes out. And it seems to be running a lot better than what I thought it would. How's it going, Matthew? Good, Marco. Are you feeling more confident? Oh! A little. Good. Push! We've spent SO much time on this fish, but the dish has come together nicely, so I hope that will be enough to impress the judges. GARY: Hey! That looks alright. GEORGE: Wow. That looks beautiful. It does look alright, doesn't it? It just looks really fresh. Lots of colour. I'm looking at yours. The contrast of colour is absolutely fantastic. It's great. Oh, wow. How beautifully cooked is that fish? Amazing. Oh, beautifully cooked! For me, what Billie's done so well for the red team is bring that fragrance and freshness of the basil. Those tomatoes - their sweetness, their acidity, intensified by the blistering in the oven. The fish - absolutely impeccably cooked. Um... Tease those little fillets aside and it's just absolutely smashing. Really is. I'm loving that. You found a few scales on your fish? Yeah. Yeah, me too. But you know what? They're the kind of scale - they're just crispy and disintegrate. You almost get away with it. I think the red team's done a really good job. Yeah, I agree. What do you want the sauce in? Four lamb! Alright. Let's go, let's go. Four lamb, please! Jessica! How long? Yes, Marco! Three minutes, Marco. Hopefully. 10 minutes have gone down. We are scrambling around trying to cook asparagus. We're getting the carrots finished. Just getting all the last little bits and pieces together. Alright, so, we need that... Unfortunately, that means the lamb's just been sitting there, so our timing is not great. Your meat's going cold. It's going cold. Arggh! I am really worried about the lamb going cold, but I'm definitely more worried about the plates going out. Jessica. How long? I'm starting to plate now, Marco. We have to feed 60 guests. They are hungry and we have been keeping them waiting. We just have to get this dish out. Look at that. Look at all that. That's all yours. Yeah, I know. I need you to put the meat on and then I can do the carrots. Don't give up. Keep on pushing. No, Marco. You're talking to the right girls! (JESSICA AND SARA LAUGH) Four lamb! I get the smashed potato on, then the lamb and the vegetables. Four lamb! Send it! Come on, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go. I'm happy that we've got all the elements together. They look really good on the plate. Four lamb up, Marco! Two more! Quickly, quickly, quickly! Yes, Marco. Table 21. You did it, babe. They look pretty bloody good considering half an hour ago, I didn't think we'd get anything up. Miraculously, we've somehow pulled everything together. Quickly, quickly! Run, run, run, run. And make sure your food's hot. With all the chaos that's gone on in this kitchen, it's not what I wanted to have happen today. I just hope that the lamb is cooked perfectly and the judges like the dish. Thank you. GARY: Right. Slow-cooked lamb, cumin jus, asparagus, and smashed potatoes with olive. In terms of consistency across the plating, it looks great. I actually think it looks as good, if not better than the original. Yeah, I think so too. Well done. Wow. It's cold. That's not good enough. That's the whole thing about a service challenge. You want the food to be hot. Yeah. Hot, hot, hot. But... lamb is cooked beautifully. Like, look at the pink blush on there. The carrots are really soft and caramelised. The asparagus, green and beautifully cooked. I think it's a really tasty dish. This is a tough challenge, and obviously, we've waited a while for the main course to come out. You walk into the MasterChef kitchen as a guest expecting three courses to be delivered in a timely fashion, and that's certainly not been the case. Two minutes on the pass for four lamb, yes? JESSICA AND SARA: Yes, Marco. "Yes, Marco! Yes!" Scream at me! Yes, Marco! GEORGIA: Yes, Marco. Why are YOU screaming? I just joined in! (LAUGHS) I'm sorry! This is what we need to be careful with, 'cause I don't have a whole lot of it. Yep, cool. Sara and I are in the middle of service and we can see that the amount of crushed potatoes that we've got is starting to dwindle. Do we have enough? That's what the recipe said. How many more plates left, Marco? Four more lamb. Four more lamb. Four more lamb. Four more lamb. We're not gonna have enough if we have to serve all these people. Four more! Oh, my God. Four more! Four more! Four more! Four more! This is not good. Marco told me to make more potatoes and I didn't. How long for four lamb?! How long? How long? One minute. One minute! I am terrified of Marco's reaction. I do not want to tell him that we have run out of crushed potatoes at all, but there's no other option. We're gonna have to tell him. 1 SARA: How many more plates left, Marco? Four more! Oh, my God. JESSICA: We have run out of potatoes, which is... worst-case scenario. So now we have to tell Marco Pierre White that we've run out of potatoes! Marco, we have... Four fish! ...five serves left. You didn't prepare enough, did you? I don't know if we can make some really quickly, but we're literally two spuds short, and that's really frustrating. Have you got your pea puree? Yes. Get your pea puree. Learn to compensate! Yes, Marco. What we are going to do under Marco's suggestion is use some of the leftover pea puree from the first course with our dish. Apologies to this table. They've got pea puree instead of potato. It's not an ideal situation. The customers have read the menu, they've ordered one specific dish today. If it comes out and it's not what they ordered, then it's definitely a big let-down. But lamb and peas is a good combo and... I just hope the customers appreciate that we're serving something instead of nothing. All your main courses have been served! Clean down! Bring on the puddings! I cannot believe that the main course is actually finished. There's mistakes in there, definitely, so I'm really hoping that this dessert is gonna save us today. All we need to do now is put all hands on deck to help get these desserts out. Give me a job. OK, I need 800 grams of thickened cream, whipped to stiff peaks. OK. We've got a really short period of time before desserts are needed and there's still so much to do. I've got to have mangoes diced. We've got to finish this vinaigrette. Then we are ready to plate up. I've still got so much things to do for the dessert. The doughnut mixture needs to be fried. I've got to prep all the fruit garnishes. Yeah, I've got to cut out the jelly rounds. I've got the tuile to do as well. I need help. So, what do we need? We're good. We're good. I'm doing the jelly. You're doing the jelly, you're doing the tuile, I'm doing the fruits. I've got four different berries to plate up, so I give Matt a ring cutter for the jelly rounds. I need two of them per plate. I need you to... Oh! ...start doing these. I jump onto the tuiles. How much do I need to put on? Just dust it till it's thick. And then just melt it? That's it? Right, you guys need to hustle. We've got all hands on deck, but I've still got the doughnut to do and we're running out of time. Dessert service is gonna start really soon. I can't do the doughnuts, 'cause they need to fry down there, so... Did you have the doughnut mix? Yeah. Yeah. So, why don't we fry them up? The doughnut mixture's ready, but it still needs to be deep-fried. That's gonna take too long. So, we're doing the doughnuts? Yes or no, Reynold? No doughnuts! Yes? No! You can't fry that to order, 'cause that's gonna set us behind a lot. So I have to drop that element. Reynold? Yep? I like doughnuts. But there are none. Why? I have the mix, but I just don't have time to make it. I'm really upset. I wanted to have everything on the plate. And today's the day that you don't want to be in the bottom. GEORGIA: My dessert is finally coming together. I just need to get that puff pastry out of the oven. Everything comes down to whether it's nice and golden and puffy. My puff is perfect! (LAUGHS) JESSICA: Beautiful. My puff pastry looks beautiful. This could potentially be the best puff pastry I've ever made. SARA: If anyone could do it, it was you. (LAUGHS) I'm really relieved, because I know that we can pull it together now. First dessert away. First dessert order! One peach, one brulee! "Yes, Marco!" ALL: Yes, Marco! OK, girls! SARA: Keep pushing, girls. We can do this. These around the plate. Those scattered around it. It's actually happening. I've managed to pull this dessert together. I really thought during this cook that there wasn't going to be a dessert. But it looks beautiful. Desserts up! MATTHEW: Where do these go? Just show me so I can start plating up and help you out. REYNOLD: Just put these opposite each other. Yeah. Reynold's got lots of elements to this dessert, so the plating is going to be complex. OK, guys, let's push this dessert out. Let's push this dessert out. We're working quick. I mean, we've been working as quickly as we can all day, but we seem to have found another gear. One ready to go. On order! Two brulee, two peach! Yes, Marco! Yes, Marco! Let's go, Reynold. Let's get these out. How are you going there, Billie? BILLIE: Coming! More tuiles, Billie! I'm putting on the jelly rounds, putting on the berries and then putting on the tuile. OK, tuile, tuile, tuile! I've got to get the sorbet on. The doughnut's not on there. But everything else looks pretty. I'm just really hoping it's enough. Fingers crossed. Go, go, go, go, go, go! What's missing? The doughnuts. I'm looking forward to those, and suddenly, we haven't got them. It's a shame, isn't it? It's still an amazing-looking dessert, though! It's a GREAT-looking dessert! If that came out in a decent restaurant, you'd be very happy. That yoghurt sorbet is absolutely delicious. Close to perfection. The consistency of it is gorgeous. It's silky, it's shiny. It's the perfect balance of acidity. It's really fresh. And I love this little biscuit too. It looks modern. It's certainly got the Reynold touch. What Reynold's done well, he's done really, really well. MARCO: Push. Come on. We're on the home stretch. Come on. We can do it. GEORGIA: We're plating up. It's looking good. Quickly, girls. Four more. "Yes, Marco!" ALL: Yes, Marco! Yes, yes! Keep on thinking about that last place in the final immunity of the year. Yep. Alright. Keep pushing, girls. We can do this. I'm really happy with this dish. It looks really yum. I think we've got all the elements on the plate. Georgia! Yes, Marco? Where's the peach sorbet? (YELPS) Oh! You OK? Oh, my gosh! I've left off an entire element. I've forgotten all about the sorbet. 1 Georgia! GEORGIA: Yes, Marco? Where's the peach sorbet? (YELPS) Oh! Oh, my gosh! JESSICA: What's wrong? SARA: Sorbet. We've forgotten a whole element! I've left off an entire element of my dessert. I've forgotten all about the sorbet. Oh, my God! I'm so sorry, guys! It's alright. It's OK. Baby, don't worry about it. Just keep going. Just keep going. I get the sorbet out of the freezer and we start plating desserts with sorbet. Better now than never. Waiters! Quickly, quickly, quickly, quickly, quickly, quickly! Come on, push! Yes, Marco. Come on, push, push, push! Sorbet on! Sorbet on! "Yes, Marco!" ALL: Yes, Marco! I'm so sorry, guys. Don't worry about it, babe. This dessert has definitely not been easy. I've really struggled with that puff pastry earlier on. But I'm happy with the poached peaches, the sorbet is on - just - and the diplomat cream's there. I'm just really hoping that the judges like the puff pastry. Right. I think that's really appetising. I love the colours and I love the way it's been plated up. I want to eat it. GEORGE: Let's taste. That's a good dessert. Yeah, it's a really good dessert. It's got lovely flavour of ginger. The peaches are poached beautifully. Yeah. You know, they've still got a little bit of resistance. Love it. And that puff pastry - how good's that? It's delicious. Yeah. Yeah, it's fantastic, isn't it? Look at that flakiness. Yeah. The sorbet, not only does it look colourful and delicious, it's got a lovely texture. It really tastes beautiful. It's very delicate. Ginger, verbena. Everything zips, doesn't it? There's a real zing in that sorbet. There's a really good, sticky complexity to the syrup that's around the plate. And that diplomat cream - absolutely note for note with the one we tried earlier on today. It's a really well-balanced dessert and I think it's very, very tasty. I think Georgia, for all her trials and tribulations, has, you know, pulled one out of the bag. MARCO: Cooks! One minute to the end of service! "Yes, Marco!" ALL: Yes, Marco! Come on! Come on! Come on! You're having fun there, aren't you? It's a day you will never forget. It certainly... (CHUCKLES) ...is! MATTHEW: Smile, Georgie. I'm smiling! Good. Nervously! OK, let's go. Push! Come on! Come on! SARA: Keep pushing, girls! You're doing a great job! This is the last two of those little puffs sitting there. Thanks, sweetie. That's it. 19's table. Go! This looks good. 18, 19. Come on! Thank you. Good work, guys. Well done. Thanks, Marco. See? That's your last plate of food. Well done, Matthew. Thanks, Marco. Blue team, well done. Thank you. Oh, my God! It's a HUGE relief to get all those plates out. Marco wanted a plate to go out every 20 seconds and I reckon we came pretty close to that. Gather round. Do you want to hear the really good news? MATTHEW: Yes, please. GEORGIA: Yes, Marco. You got one dish out every 30 seconds. Wow. There you are. That's amazing. BILLIE: That was an incredibly difficult challenge, but having Marco pushing us was a real motivator. Well done. Well done, blue team. Good work. I really want that chance at immunity. Let's say that... in no small terms, that was probably the most intense day you've ever had in the MasterChef kitchen. But let's also tell you how proud the three of us are at how well you did today. You have learnt such an enormous amount in this kitchen. It is absolutely staggering. I've got to say, you amaze me. There was a moment when I thought, "We're not gonna be ready for service." There was a moment in the service when I thought, "We're never gonna get over the line." What you actually achieved today, the six of you - astonishing. Red team, your entree - lovely broth. Tasty. Well-cooked duck. But your tortellinis were a miss. Sorry. Gary's was undercooked. Main course - looked fresh, and that fish was cooked perfectly. But... you left scales on the fish. It's a shame. The winner on the dessert was that delicious, refreshing yoghurt sorbet and that thin biscuit - perfect. But you were missing the doughnuts. REYNOLD: We tried our best. We've done as much as we possibly could. But I know that we could have done better. Blue team. Your entree. The prawns were a little bit tight. But the sauce was delicious and the dish itself was beautiful. Thank you. Main course - another really well-composed dish. Lamb and carrots perfectly cooked. But your lamb was cold. Georgia, your dessert. You had a world of pain. But one of the dishes blew us away. The dish that lived up to all the promise of the original. The dish that caused its maker lots of problems. But for us, it was the dish of the day. And that dish belonged to... Georgia. Well done! (GEORGIA LAUGHS) Really?! Yes, really! (LAUGHS) I actually can't believe it. My dish is the dish of the day and I'm totally blown away. Oh! I can't believe it! Georgia, we absolutely loved that. The colours popped off the plate. The peaches were beautifully cooked. The pastry, even though it caused you so many problems, was absolutely wonderful. And that's why, the blue team, you have won this challenge. JESSICA: Come here! Well done. I cannot believe that we pulled that off today. This is the most amazing feeling. It just goes to show that if you're really determined and you really do focus and you have a little bit of... fear of Marco Pierre White, what amazing things you can do. Sara, Jessica, Georgia, you'll be cooking for the final immunity pin for this season. That's awesome. Congratulations. You deserve it. ALL: Thank you. Thank you. Well done. Matthew, Reynold, Billie... Marco said at the start of service, you didn't want to be on the losing team. Unfortunately, you are, and you'll find out your fate tomorrow. With Marco in the kitchen, anything can happen. Marco's here for the rest of the week. Off you go. Get some rest. We'll see you tomorrow. Thank you. Thanks, Marco. MATT: Well done, guys. Well done. Well done. Well done, guys. I'm feeling pretty gutted. We've worked really hard today. A really tough challenge for both teams. And we've put up some great food. I've got to come back tomorrow and cook well and really show the judges what I'm capable of doing. ANNOUNCER: Next time - it's a pressure test... What's going on?! ...with a heart-stopping twist. What? What? Our amateurs must keep up with Marco... I'm watching you, Reynold! ...as he cooks up... Figs! Herbs! Your butter! ...a three-Michelin-star wonder. Do you want me to leave you behind? There's no dish to re-create. Push harder. No recipe to read. It's just insane. And with their finals hopes on the line... If you have to burn your fingers, burn your fingers! ...even the slightest misstep could be catastrophic. You're in trouble.