. ANNOUNCER: Previously on MasterChef Australia... "Yes, Marco!" ALL: Yes, Marco! ..Marco Pierre White returned... Push! ..for an epic service challenge... First order! How long? How long? How long? ..with Georgia producing a winning dessert... Everything zips. Delicious. ..and an important victory for her team. Tonight, 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... Leeks. 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 it means you have to burn your fingers, burn your fingers. ..even the slightest misstep could be catastrophic. You're in trouble. # 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. # In my heart # like a flame, # like the brightest shooting star. # www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 MATTHEW: Losing the team challenge yesterday was a huge blow for Billie, Reynold and I, and what makes it worse is we've got a Marco pressure test today. That's terrifying. Let's go, guys. REYNOLD: We all know it's going to be tough today, so I'm going to focus and do the best that I possibly can and prove that I deserve to be in this competition. (OTHER CONTESTANTS CHEER) Good luck, guys! I don't know how it can get any harder than yesterday. It was a really tough challenge, but I'm expecting something super hard. It's Marco Week, so it's got to be hard. You were ravaged yesterday. That was a tough, tough challenge, probably the hardest we've ever had. You're standing here in black, obviously, because you lost the team challenge. So...tough times, isn't it? Especially at this point in the competition. Well, it's not gonna get any easier today. There are some fast things known to man - the cheetah, Usain Bolt, the E5 Shinkansen bullet train. (ALL SNIGGER) But when it comes to speed in the kitchen, little can compare to Marco Pierre White. But this isn't just blind speed. This is speed with precision. And that's what today's pressure test is all about. To save yourself today, you're going to have to keep up with Marco. Couldn't be simpler. Marco's going to cook a classic dish in front of you... ..and you've got to cook along at the same time... ..at the same pace... ..and with the same precision. REYNOLD: He's a three-Michelin-star chef and he has years of experience on us. I just don't know how we're going to keep up with him. But here's the kicker. There's no food for you to see. There's no recipe to read. The only way you can get this right is by keeping up with Marco Pierre White. I'm pretty afraid knowing we're not going to have a dish to taste or a dish to look at, because I like having a picture in my mind of what it's going to look like at the end to, you know, tick off the things that you need to have done. But we don't have that today, and that makes this challenge so much harder. Marco, tell them what they're up for. It's simple. It's my little lamb chops en crepinette. (ALL LAUGH) MATTHEW: This is Marco Pierre White. He's the master of French cookery. There's no way this is gonna be a simple lamb chop. It's a double lamb chop en crepinette, which is pig's caul, topped with tongue, ham and truffle. It's all about balance. Simple. You look worried. Well, I'll be very honest. It's not gonna take very long - for me. We'll be looking for the dish that is closest to Marco's. But not only in presentation, but, more importantly, taste. MATT: The challenge ends 10 seconds after Marco finishes. Normally, on a day like today, two of you can cook your way to safety. Today, though, only one of you can. GEORGIA: I'm absolutely gobsmacked. I adore the three people down there on the floor and I'm so shocked. It wasn't meant to happen like this. That's right. Today, we're looking for the two worst dishes. That was the bad news. The good news is... ..no-one's going home today. What? What? See? It's not all bad. (LAUGHS) What's going on? This week, there is only one elimination. Cook the worst two dishes today and you go straight into that elimination at the end of the week, and believe me, you do not want to be in that elimination. Marco, the kitchen's all yours. Thank you. Let's go. Matthew, Reynold, Billie, behind your benches. Come on, guys. Good luck, guys. REYNOLD: I'm definitely stronger at desserts than I am with savoury dishes, but I'm determined to show that I've got what it takes to win this competition. So I'm gonna fight to be the safe dish today. First job...is easy. We're gonna break down the best end of lamb. It's in your fridge. Come on, push. MATTHEW: The first thing we have to do is butcher lamb. Now, I've frenched some lamb racks before, but I've never butchered a whole saddle of lamb like this, so straightaway, I'm behind the eight ball. Run your knife down the spine on both sides. "Yes, Marco." ALL: Yes, Marco. Good. I don't like to repeat myself. The same with the cleaver. Just a little bit of butchery to start the day off. REYNOLD: Marco is already flying through it. He's already chopping up the spine and I'm just like... "How do I start this?" I'm just cutting through the saddle, just hacking through it, and I don't know if I'm doing it right. Pull back the flank. Run the knife down the ribs. That's it, Billie. GEORGIA: Billie is on fire. She's ahead of the two boys and keeping up with Marco, which is amazing. Matthew, go, go, go. MATTHEW: I'm really struggling to butcher this lamb chop. Two bones. It's a double lamb chop. I'm trying to be precise to make sure that I don't make a mistake, and balancing up that precision and the speed is really difficult. Two bones. Remove one. This is crucial, this bit, right? So make sure you're watching what he's doing. SARA: Looking at Marco's, he has the meat from two chops but only one bone. Looking at Matthew's, he's cut his double chop straight down the middle into two single chops. And I don't even think he's realised his mistake. This isn't a good start. French trim. Clean your bone. Look at that! Marco's butchery skills are out of this world. I've never seen anything like it. Clean. Think you can keep up? Marco is the master. It is mind-blowing how fast he is. And I am so glad I'm not down there having to keep up with him. Come on, quicker! REYNOLD: I found the double chop and I'm gonna remove the bone. I'm starting to second-guess myself 'cause I'm not confident with this. I think I've got the right cut. GARY: Oh, God, no! Oh, no! JESSICA: The bone on Reynold's chop looks a lot longer than Marco's. I think that maybe he's taken it from the wrong end of the rack. Are you watching? Trim. Beat down. Guys, are you watching him? Have a look at his finished chop. BILLIE: Oh, DOUBLE cutlet. I realise I've only got one single chop and I needed to have a double fillet with one bone in it. Massive trouble already. My chop's not thick enough. I'll need to start again. When you've done that, on a small tray in the fridge, yes? Yes, Marco. Matthew, Reynold, Billie. Yes, Marco? Are you done? Not yet, Marco. GEORGIA: I really don't know if Billie has time to start again. You've got to keep up with Marco. He's moving really, really quickly. Billie. Yes, Marco? Push harder. If she falls behind, it'll just be a huge mess. Next step, we're going to make the chicken quenelle. The chicken mousseline, yes? Yes, Marco. Keep up. Let's go. Go, Matthew. Go, go, go, go, go. Blitz your chicken. Come on. Marco looks like he's just cruising through it, but he's working so fast. For the chicken mousse - in with an egg. In with the salt. And then blitz. Billie, keep up. Come on, Billie. Yes, Marco. This challenge is all about precision, so I have to get this lamb chop right, but I'm worried I've made a huge mistake starting again. Come on, Billie. Marco's already three or four steps ahead of me on the chicken mousse. I'm in serious trouble. . For the chicken mousse, blitz. Billie, keep up. Come on, Billie. Yes, Marco. Today's challenge is to follow and keep up with Marco as he makes his dish, lamb en crepinette. The worst two dishes go into elimination at the end of this week, and I'm worried that I'm one of them, because having to re-butcher my lamb has set me three or four steps back. How's it going, Billie? Done? Yes? Not yet, Marco. Right. For the chicken mousse, we add the cream. Approx 250ml. MATTHEW: I'm making a chicken mousse and I don't know where this goes in the dish. I've made a mousse like this before and put it inside tortellini or cooked it as a mousseline. So I think that the consistency that I've got here is fine, but I don't know how Marco's going to get us to use this. When you've done that, place it in your fridge. Come on, Billie. I'm finally happy with my double lamb chop, but I have to race to catch up with Marco on this chicken mousse. GEORGIA: I'm really worried about Billie. Marco's moving really, really quickly. Your mousse should be made. At this stage, I'm thinking it will be an absolute miracle for her to pull through today. Now we need tongue, ham, truffle. For the brunoise, for the lamb chops. And let's dice the tongue. Not too small and not too large. "Yes, Marco." REYNOLD AND MATTHEW: Yes, Marco. This is pickled tongue. It's already prepared. REYNOLD: This is a three-Michelin-star dish. That means everything has to be perfect, right down to how finely I cut this tongue and ham. I'm watching you, Reynold. Yes, Marco. Are you watching me? Yeah. Is it fine enough, Reynold? Yes, Marco. Good. Come on, Billie, you need to move on. Come on, quicker. Yes, Marco. Come on. Reynold, are you on the ham? Yep, on it now. That's it, Billie. How are you doing, Matthew? I'm just finishing the tongue now, moving on to the ham, Marco. Move on to the ham. You've got enough tongue there. Marco's moved on to dicing the ham and I've just got to keep pushing myself. I'm trying to watch what Marco's doing. He's cutting them up nice and finely so I just try and do the same thing. GEORGIA: Come on, Billie. Right. Then the truffle. A third to half of your truffle. Yes? Yes, Marco. Yes, Marco. Chop your truffles. Get onto truffle, mate. Come on. Let's go. You onto your truffles, Matthew? Yes, Marco. Good. The really big difficulty of this challenge is the uncertainty. We haven't even seen the final dish, and as I'm preparing each element, I don't know where it's going to be used or how much of it I'm even going to need. How's it going, Billie? You're happy with it? Uh... It's a little bit big, Marco. I think I need to go smaller. If it's a little too large, then just chop it through a bit. Yep. Easy, isn't it? No, Marco. (CHUCKLES) It is. I feel like I've made up time but I don't want to fall any further behind today, so I'm racing through this tongue, ham and truffle dice. Get it nice and fine, Billie. Then get your chicken mousse. Chicken mousse. "Yes, Marco!" Yes, Marco. Yes, Marco. Come on! Let's go, Matthew. Come on, Billie. Do you want me to leave you behind? No, Marco. There you are. Can you see? So it stirs, it binds, OK? Yep. Can you see? Yep. Can you see? Yes, Marco. Come on, keep up. GARY: Only put in the bowl what you saw with Marco, 'cause how much mousse can you put on top of a lamb chop? Let's be honest. It's about flavour. Remember, not too much mousse. Are you listening to me? Yes, Marco. Yes, Marco. Get your lamb chop and season. Salt and white pepper. "Yes, Marco!" ALL: Yes, Marco. Season it generously. "Yes, Marco." ALL: Yes, Marco. MATT: Come on, Reynold, keep up. You're dropping behind. Then top your mousse with the presentation side of your chop. Yes? Yes, Marco. Yes, Marco. Then you get your crepinette. Can you see? Can you see the crepinette? Yes, Marco. Yes, Marco. Which is not damaged. Crepinette is pig's caul. The crepinette is the outside fat lining from a pig's stomach. I've seen it in a lot of cookbooks. This is the first time I've used it. Wrap your cutlet when it's been topped with your farce with the crepinette. REYNOLD: This is a really delicate process because this is a really thin film of fat. So you have to be really careful not to pierce it. It's going to act like a sausage casing, holding the mousse in place on top of the lamb. If you have the smallest of holes in the crepinette, it will burst during cooking. I'm going really slowly because I don't want this crepinette to burst. The lamb is the hero of the dish, so it has to be perfect. SARA: Matthew still hasn't realised he only has a single chop. If he wraps his single cutlet in the crepinette, it'll be way too late to go back and butcher another one. So have you all done now, yes? You all ready? Yes, Marco. Yes, Marco. MATT: Tidy up and get your steamers. Keep up. Let's go. Show me your cutlets. Yes, Marco. Show me your cutlet. That's not a double cutlet. That's a single cutlet. So you're in trouble. MATTHEW: I'm really worried. I can't believe I've messed up the lamb. It's the key component to this whole dish. This mistake, it could send me to elimination. . So you're all done now, yes? You're all ready? ALL: Yes, Marco. Show me your cutlets. Show me your cutlet. That's not a double cutlet. That's a single cutlet. So, you're in trouble. MATTHEW: I can't believe I've messed up the lamb. It's the key component to this whole dish. But we're so far into this cook that if I turn back now I know I won't get anything onto the plate. I've just got to push on and hope that my flavours match Marco's and that's enough to save me. That's the big bone from the neck end, not the saddle end. REYNOLD: I've stuffed it. But this is more than just a bone. I'm gonna focus and make sure that everything else on the plate is gonna be absolutely perfect. Looks like it just might burst open. BILLIE: A burst crepinette at this stage would be a complete disaster. The only thing I can think of is to wet the edges of the caul fat and try and stick it together. Hopefully that's enough. So you've all got your woks on, yes? ALL: Yes, Marco. SARA: All three of them are in trouble in one way or another. The pressure is so intense, it's even making ME nervous. Get your leeks, your asparagus, your herbs, your butter. "Yes, Marco." ALL: Yes, Marco. So, the next job - the garnish. We have to prepare the garnish. Asparagus first. Yes? ALL: Yes, Marco. Peel and trim the asparagus. Billie, Reynold, Matthew. ALL: Yes, Marco. Yes. Are you listening to me? ALL: Yes, Marco. Gentle. Watch how Marco's holding it. BILLIE: Knowing that I'm now caught up with Marco feels really good and I don't want to lose that, so I'm trying to work as fast as possible but as precise as possible, because I don't want to get it wrong. Trim the asparagus on a 45-degree angle. Do you see? Yes, Marco. Yes, Marco. Let's take our pencil leeks. Pencil leeks. Come on. Yes, Marco. Keep one eye on me. You see? Remove the root. And then into the green. As you can see, well into the green. "Yes, Marco"? Yes, Marco. Good. That's what I like to see. GEORGIA: Quick sticks, Reynold. Right, then get the baguette leeks. They're the slightly larger ones, Matthew, Reynold, Billie. Yes, Marco. Yes, Marco. Exactly the same principle. Watch what Marco's doing now. This is really crucial. Split them down the middle, halfway down, 'cause we've got to get the grit out. Yes, Marco. Yes, Marco. Wash your leeks. Yes, Marco. Yes, Marco. Take your baguette leeks and dice them. "Yes." ALL: Yes, Marco. See, the reason why you have to answer me is 'cause then I know that you've taken instruction. If you don't answer me, I'll keep on asking you the same question. "Yes." ALL: Yes, Marco. SARA: Reynold, come on. REYNOLD: Precision and speed are key today, and I just can't get the both of them happening together. I've been so precise with the leeks that I've fallen behind Marco. I still need to give them a quick wash, because leaving dirt in the stalk is a big no-no. Come on, boys, let's go! Move! Well done, Billie! Well done! Then we take the mushrooms. We scrape and we wipe them. Where's your mushrooms? I can't see them. Marco says that we need to grab the cordycep mushrooms. It looks like a mouldy piece of asparagus. SARA: Let's go, Matthew. Go, go, go, go, go. GARY: Reynold, come on. So when you've scraped it and wiped it, that's what it should look like. OK. I can't believe how fast Marco is. He's already trimmed and cleaned his mushrooms and I haven't even started mine yet. I have to get a move on. Then cut your mushroom into quarter lengthways. Cut your mushroom quarter into lengthways! ALL: Yes, Marco. Thank you. MATT: Nice work, Matthew. You're in the lead. You're the only one really keeping up. You only need one mushroom cut lengthways into four. "Yes, Marco." ALL: Yes, Marco. Good. So, for your asparagus... GARY: Come on, Reynold. You're falling behind. You need to push it, 'cause, remember, if you lose a step, you're in big trouble. Little bit of water. Little bit of lemon juice. Bit of salt. Bit of olive oil. Yes, Marco. Yes, Marco. Billie, keep up. Come on, you need your pot, you need some water, you need asparagus on the heat. Get the lamb chop. Get the lamb chop. You need that to go in at the same time. The lamb chop into the steamer. MATTHEW: The next step is to steam the lamb chop. I'm a little bit worried because I know that I don't have a double lamb chop like he does, so I can't work to the same timings as him on this. This is gonna make it hard. SARA: He's got his chop in the steamer, guys. Come on, Reynold. Reynold, are you watching me or Matthew? Watching you, Marco. Can't hide from Marco. He's got an eagle eye on everything. Reynold, that thing should be on the gas. Come on, get it on the gas. You put your olive oil in? Er... Put your salt in? Not yet. GEORGE: Is there water in there? Reynold? No. This is multi-tasking to another level, having to have one eye on him, one eye on what you're doing and one ear to Marco and one ear to the gantry. SARA: Come on, Reynold, you need to get that pan and put some water in it. It's just insanely tough. Reynold, he's speeding up, you're not. When you've got a spare moment, wipe down. Whoa! Just take your time. Take your time, mate. I'm panicking at the moment. I look over at Billie, I look over at Matt. I feel really lost. Come on, Reynold! Quickly! JESSICA: I'm really worried about Reynold. His meat should have been in the steamer ages ago and I have no idea where his head is. Reynold? Reynold, your chop. Reynold, your chop needs to be in the steamer. He is letting the pressure get to him, and that is a one-way ticket to elimination. . SARA: Come on, Reynold. You need to get that pan. Get the pan and put some water in it. He's speeding up and you're not. MARCO: When you've got a spare moment, wipe down. Whoa! Just take your time. Take your time, mate. I'm panicking at the moment. I look over at Billie, I look over at Matt. I feel really lost. MATT: Reynold? Reynold, your chop. JESSICA: Reynold, your chop. Needs to be in the steamer. Needs to be in the steamer. My head is all over the place. I need to pull it together. If not, I'm not gonna get anything up on the plate. Make sure your steamer doesn't boil dry. I want to stay safe today, so I need to focus on Marco. I'm watching you, Reynold. Yes, Marco. Are you watching me? Yep. Next step, chop the truffle. Finely chopped. It's just for the garnish at the end, yes? ALL: Yes, Marco. I used all my truffle before. I realise that I've cut up all of my truffle already to use as part of the chicken mousse. Matthew! Yes, Marco? Have you run out of truffle? Yes, Marco. That wasn't very clever of you, was it? Not particularly, Marco. I'm really worried now because if I don't have truffle to go in there, then my sauce isn't going to taste the same as Marco's. You know, I've already got a mistake with the lamb. I'm in real trouble. Matthew, get more truffle. Matthew! Yes, Marco? Come on! Thankfully, I've got some of this truffle left, but it's mixed in with the tongue and the ham. I think if I can pick some of it out, I might be able to save this sauce. My biggest concern is this is gonna cost me time and Marco is rushing ahead. I've turned my lamb. Yes, Marco. Yes, Marco. And feel it. Check it. So, they should take, if you've cut them the correct size, approx 12 minutes. BILLIE: My double lamb chop is roughly the same size as Marco's. I'm happy with the way it feels, so I turn it, but I'm just worried this crepinette is gonna burst at any moment. It's like a ticking time bomb and it's making me so anxious. MATTHEW: I'm really worried - I've only got a single lamb chop and it's gonna take less time to cook than the others. I can't use Marco as a guide for this. I've got to go with my own instinct. Have you turned your lamb? Yes, Marco. If this lamb chop isn't cooked perfectly, um, you know, I'm going into elimination. Reynold, Billie, Matthew, in with the leeks. In with the leeks! Yes, Marco. And we're talking about the pencil leeks, not the baguette leeks. MATT: How hot's your water, Billie? Is it boiling? Just about. I just put a bit more in. In with your baguette leeks in a small frying pan with a little bit of butter. Come on. You need to push it. It's getting to the stage of the cook now where I have to rely on my instinct with some of these steps now. I haven't seen how much butter he's put in. I know, you know, finishing off a sauce with a lot of butter is often a good thing. I've just got to trust myself. SARA: Matthew, regulate your temperature. So if you can get that pan onto a bigger heat... This one? ..it'll melt the butter quicker. Thanks, Sars. Then take out your leeks. Just take off the outer leaf. Yes, Marco. And then cut it on the angle. You're not looking! Can you see me, Billie? Yes, Marco. Good. I'm glad you were watching. Reynold, watch those leeks. You're following, you're copying, but you've also got to think about what's going on here - how's the dish coming together in your head, what's it gonna taste like, when you should season. Frying pan this size. On the heat. Check your cutlets. How's the cuisson? Good, Marco. Are they ready? Are they not ready? I think it's ready. Well, then, go with your thoughts. Guys, you need to make a decision on the lamb cutlet on yourself, yeah? They're all different sizes, so check them. How's it going? Good, Marco. I've been so focused on this garnish that I've completely forgotten about the lamb and now I'm really worried that it might be overcooked. Little butter in your frying pan. Little clarified butter! "Yes, Marco." Yes, Marco. Clarified butter. Check your lamb cutlet, Reynold. Feel it. How's it cooked? Not yet. My chop is not ready yet, so I've got to keep a close eye on it. If not, I'm gonna risk overcooking it. Now we've entered the last furlong. Warm your plate. Yes, Marco. GEORGE: Come on, guys. Let's go. Warm your plate. Hot food, hot plate, yeah? Come on. Yes, Marco. A little cream to your baguette leeks. Not too much. Two tablespoons of cream. Add your mushrooms to the frying pan. Mushrooms. Add the asparagus to the frying pan. Are you watching? Yes, Marco. Good. Add your cutlet to the frying pan. Roll your cutlet round. As I'm caramelising my lamb, I want to get a nice colour on it, but it's a fine line, because too much heat could overcook the lamb. Add your leeks. REYNOLD: I'm panicking at the moment. My chop has been in the steamer for a little bit longer than the others because I was late getting it in, but now I know we have to caramelise it and I'm afraid that it's gonna overcook. But if I don't get that colour on it, it's not gonna look or taste like Marco's. It could be a massive disaster. Add your truffle juice to the pan with the cutlet. Yes? ALL: Yes, Marco. Good. Add your truffle. Little bit of the truffle oil, little bit of butter. Remember, you're creating a little emulsion or a sauce in that pan. Plates up! Follow Marco! You need to follow him now! Your creamed leeks in the middle. "Yes, Marco!" Yes, Marco. This is the crucial bit - the plating! Come on, quickly! GEORGE: Reynold, Reynold, come on. Add your asparagus. Fold the leeks. Are you watching? Are you watching? Yes, Marco. Yes, Marco. Fold your leeks over. If it means you have to burn your fingers, burn your fingers. ALL: Yes, Marco. GEORGIA: Watching Marco plate up and then looking down to Billie, she's just behind him. I'm so impressed with how well she's done to catch up, considering how far behind she was at the beginning. Add your lamb. GEORGE: Come on, guys, let's go. Come on, come on, come on. REYNOLD: This dish is coming together really quickly and it's looking amazing, except for the fact that I've got a giant bone that's so big that it's hanging off the side of the plate. Come on, dress, dress, dress, dress, dress. Come on. MATTHEW: I've almost finished plating, but the butter for my leeks has leached out and it's ruining the presentation. I need to plate up again. What are you doing? What's Matt doing? Starting again is going to cost me time. GARY: Oh, God, no! Oh, no! But if I plate it up the way that it is, then I'm definitely in the bottom two. Add your mushrooms. MATT: Keep up. Marco's almost finished. He's gonna finish in a second. You need to get it done! You have to get everything on the plate! Get all the elements! Yes, yes, yes, yes, yes, yes, yes. JESSICA: I can't believe Matthew's replating. It is a huge risk. Add your truffle, a little bit of your juice. The challenge ends when Marco finishes plating and it looks like he is seconds away. Matthew could end up with nothing on his plate. Come on. MATT: Come on, Matthew! Get it on the plate! . Come on, guys. Keep pushing. Come on, come on, come on. Add your mushrooms. Come on, dress, dress, dress, dress, dress. Matthew, the mushrooms! Come on! MATTHEW: I've almost finished plating, but the butter from my leeks has leached out and it's ruining the presentation. I need to plate up again. What are you doing? What's Matt doing? I've taken a huge risk replating. Oh, God, no! Oh, no! But I had to get rid of that excess butter. Add your truffle, a little bit of your juice. MATT: He's gonna finish in a second! You need to get it done! You have to get everything on the plate! Get all the elements! Come on, Matthew! Get it on the plate! Finish with parsley. GEORGIA: Come on, Billie. Keep pushing, guys. Keep going, Matthew, come on! You can do it. GARY: Fast as you can, Matthew. Get it on the plate. Matthew, Reynold, Billie, come on, come on! Vegetables around, Matthew. Vegetables around. Good, mate. That's it. And then grab that sauce. GEORGE: Tip the sauce on! Tip the sauce on! I've finished. Come on. GEORGIA: Go, Matt. Go, go, go, go, go. Sauce! Matthew, come on, buddy. Sauce! Come on, Matthew! Dress it, dress it, dress it, dress it. Ten. Nine. ALL: Eight. Seven. Six. Five. Four. Come on, Matthew! Three. Two. One. GARY: That's it! Step away. GEORGE: Well done, guys. (APPLAUSE) Well done, buddy. Well done. Well done. Brilliant. GEORGIA: Well done, guys. Well done. You've done fantastic, haven't you? That's a big bone. Very good. Very good. I like that little Jackson Pollock touch. (LAUGHS) Thanks, mate! Really good. Come and have a look at mine and tell me if there's a difference. BILLIE: There's gonna be a massive difference. Oh, yeah. Look at that. Simple. All in one pan. So, all the natural juices are there, aren't they? Yeah. And if you cook lamb to perfection, you don't need a sauce. Yep. Thanks, Marco. Pleasure. It was fabulous working with you. And thank you for allowing me to keep up with you. (LAUGHS) GEORGIA: Well done. Whoo-hoo! That was pretty intense. I got...a representation of his dish on the plate. You know, I worked as hard as I could. Hopefully it pays off. REYNOLD: Marco worked insanely fast AND clean as well, so it was pretty tough to actually keep up with him. I didn't think it'd be that crazy, but it was. BILLIE: I'm really happy with the dish. It looks pretty close to Marco's and I'm over the moon that my crepinette didn't burst. Looking across the bench, we've all got our elements on the dish and we've all sort of...you know, at least kept up with Marco to a certain degree, so I think it'll be a close one. But I'm hoping I've done enough to stay safe. Well, what a fabulous cook that was. Sprinkled, of course, with a little bit of terror and nerves. Nothing wrong with that. So, we're about to taste your dishes and find out who's cooked the best one, essentially. But first, I think we should taste Marco's. Shall we, Marco? Look at that. Beautiful. So pink. I love the fact the creamy leeks are nice and tender. Everything's in balance. That's what I like. Right amount of truffle. The truffles in the leeks, the truffles in the white asparagus just work so beautifully. It's delicious. Yum. Gee, you know what I love, George? I love the colour of those creamy leeks. You've still got all the green and it's not overly creamy, and that's so important. Mm, and just the preparation of that white asparagus. Look at the fineness of the mousse in there. It's beautiful. Wow. We definitely know what we're looking for. What an amazing benchmark. First dish we'd like to taste belongs to Billie. I'm really proud of myself after this challenge, but it's nerve-racking to take a dish up to Marco Pierre White. The lamb is the hero of the dish, so I hope that it's cooked to perfection. How did you find that? Uh, thrilling. Mild sense of panic all the way through? Yeah, yeah. That feeling of being behind. I hate that feeling. Well, there's a lot riding on it. Yeah. A lot riding on this dish. Are you happy with it? I am happy with it. What do you reckon in terms of the look of the plate? MARCO: I think you've done well. Very pretty. Ooh! What do you reckon? Little bit over. (SIGHS) Still pink, but it's just a little bit more than, say, Marco's. I think you've done a really good job. And it's a nice thickness and... If there's one failing, when you put it into the pan, the pan was too hot. So what it's done is it's scorched it. Yep. It's caramelised too much. OK. But you know something? I think you should be really pleased with yourself. Thanks. You know what? I think you've done a great job. And what I love most is how truffly and well balanced that sauce is. Really beautiful. Well done. Thanks. The preparation of the white asparagus, if you watched us cutting the white asparagus, rather than sliding straight through them, they're still a bit textural on the outside. They probably should have been peeled back a little bit more. But in terms of flavour, delicious. It's a very good effort. But there are a couple of little things that make the difference. And today, it's the tiny things. Mm-hm. The little things, the detail that will save you. Thank you. Or not. (APPLAUSE) I'm happy with the positive feedback for my dish but those few little negatives make me so nervous. I know it's gonna come down to the smallest things today, and I'm worried that I won't be safe. Next dish we'd like to taste is Matthew's. MATTHEW: The thing that I'm most worried about is the lamb. It's a lot smaller than Marco's piece, so I don't know whether I've overcooked that lamb. What flummoxed you, Matthew? I felt like I was on...you know, keeping pace as best I could and it got to plating. I plated up the leeks and they were too buttery, so I had to start again, and that sort of just cost me in terms of getting it presented properly at the end, I guess. But that's the nature of this particular pressure test, is, you know, you can be there all the way, but it's that last rush for the finish line, the last dive for the tape, where it can all change. Sure. The base flavour in that sauce is delicious. You've kept the colour on the leeks, which is great. You've prepared the white asparagus well. You've also frenched the chop well. One, you made a single cutlet, not a double cutlet. Two, your presentation - it shows panic. But it also tells me that your want to succeed and to deliver something delicious is really important to you. Thanks, Marco. How are you feeling? I'm feeling good. I mean, you know, when do you get the opportunity to do something like that? And, you know, to put up a reasonable approximation of Marco's dish, it's a pretty good feeling. It's pretty special. Too much butter in the sauce. Yeah. And a little bit more refinement in places. But I want to put it into perspective. It's a fabulous effort. It really is. Thanks, George. 'Cause there's some good flavour in there. What's gonna happen, I wonder, eh? Thanks, guys. (APPLAUSE) I may not have nailed every element on the plate, but I got some great feedback about flavour, and at the end of the day, that's what it's all about. Hopefully that's enough to make me the top dish today and keep me safe. Next, Reynold. REYNOLD: My biggest concern of the dish is the biggest thing on the plate, which is the bone. This looks like something that Fred Flintstone would eat. It's a really obvious mistake, so everything else on the plate has to be flawless. Definitely out of your comfort zone today, Reynold, yeah? Yeah. How do you think you've gone? The bone's pretty massive, so it's definitely not close to Marco's. Well, you've taken the neck end to make your chop, not the saddle end. What do you think, Marco? It's just that little bit over. Your leeks are slightly overcooked, and that's not because they were in the pan for too long, it's because you cut them too small. OK. But good flavour. Thank you. I'm gonna congratulate you. In terms of the mousse on the top, you brunoised the truffles and the tongue really well, and the ham, so, congratulations on that. They're just the little details, again, is what today's all about. Yep. But fantastic effort. Thank you. Well done, Reynold. You know what? I'm a big truffle lover, so even standing here back from Matt while he's tasting it, I can smell truffles. And that's half the allure, that's half the pleasure of this dish. And I think the balance of truffle in the dish is absolutely spot-on. Thank you. I know I didn't nail every part of the dish, but I've got the balance right, and that's the key part of any Marco dish, so I hope that's enough to save me. Well, Matthew, Reynold, Billie, that is a tasting you'll never forget. That's a cook you'll never forget, cooking along with the great man himself. We now have to decide which of the three of you is safe and which two of you will be going forward to the elimination at the end of the week. We shall be back. BILLIE: We all had negatives for our dishes today and we all had positives as well, so I feel like it's a really even slate and it could be any one of us. . That may have been one of the fastest pressure tests we've ever had, but it was also one of the most intense. It was all about speed and it was all about precision. And well done to all of you, 'cause you kept up with Marco. You got everything that was required on the plate. . That may have been one of the fastest pressure tests we've ever had, but it was also one of the most intense. It was all about speed and it was all about precision. And well done to all of you, 'cause you kept up with Marco. You got everything that was required on the plate. All of you. We're so impressed. Well done. The bad news is that today only one of you is safe and the other two of you will go into the elimination challenge at the end of the week. Billie, Reynold and Matthew, I've got to say, you did impress me. Thank you. Because to keep up with me is not the easiest job in the world. And I'm not saying I'm quick, but I've done that job many times before. You haven't. And so I have to applaud you. I really do. Well done. ALL: Thank you, Marco. Right, let's talk about how you went in terms of your dishes. Billie... ..your cutlet was beautifully butchered and your truffle sauce was perfectly balanced, but the asparagus, though, needed more careful attention. It wasn't peeled correctly, which left a lot of fibres on the white asparagus. Reynold, the balance of truffle was spot-on, exactly the way Marco made it. But...you took the cutlet from the neck end of the saddle rather than the back end. Matthew, great finesse with the frenching of the cutlet, and the asparagus, beautifully prepared. But you only gave us a single cutlet when it was supposed to be a double. The great thing about today was all your dishes had lots more positives than negatives. But only one stood out for how closely it matched Marco's. And that dish belongs to... ..Billie. Well done. Good work. Billie, brilliant job, right? Thanks. You can count this as something that is truly special, actually, cooking along with Marco and putting up a dish that pretty much replicated what he did. So well done. Yeah, thanks. Matthew, Reynold, I think we can count that as another tough day, and you know what that means. We said very clearly at the start of the day that if you prepared the two worst dishes, then you were gonna end up in the elimination at the end of the week. You won't be cooking again until the elimination challenge. But that doesn't mean you should stop cooking, 'cause I tell you what, you need to practise at home and bring your A game when you're back on, back in this kitchen. Alright? Yep. Sara, Jessica, Georgia, we'll see you here tomorrow for the last immunity challenge of the competition! And can we tell you, a very special immunity challenge. So, girls, get ready, alright? Off you go. Enjoy the evening. See you later. See you, guys. Thank you. Well done. GEORGIA: Yesterday was tough and today Marco took it to another level. I can't imagine what's in store for us tomorrow. BILLIE: Big day tomorrow, Geor. ANNOUNCER: Next time ` it's the final, most crucial immunity challenge of the year. Win that pin and you're through to the final. Do not let the fear take hold. But to be in with a chance... Sugar! ..first they need to make our judges... I like my biscuits crispy. ..a little something to go with their cuppa. Tea's up! The winner will fight for the pin, where they'll face the toughest opposition of the season. We've saved the best till last. Able 2016