1 ANNOUNCER: Previously on MasterChef Australia - the dreaded alphabet game... Oh, no! ..sent four contestants to elimination. And for Adam, it was the end of the road. The whole experience has just been incredible. Tonight... We have never had a mystery box quite like this one. ..for the first time, ingredients chosen by MasterChef viewers... ..that will produce some of the most amazing dishes so far. But this is pure elegance. And then, in the invention test, they won't know whether to laugh or cry. As the pressure of the competition rises... Top three or bottom three?! ..they'll bring their A game... The pressure is on. ..as they push themselves harder than ever. Love it, love it, love it. But will one contestant push too far? (CHLOE YELPS) MATT: Oooh! # 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. # We got today. # Ooh, yeah, yeah. # So spin me round and... # Ooh, yeah, yeah. # ...show me the way... # Ooh, yeah, yeah. # ...back to... # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # Captions were made possible with funding from NZ On Air. Able 2016 MIMI: It's the start of a new week. I love mystery boxes. I think they're really fun. It's a good way to be creative, kind of put a flair on something. But you never know what's under those boxes. Here we go again! Yes! Another day... Another cook. Come on, Nidhi! (LAUGHS) We've been here for two weeks now. The honeymoon period's over. Now we really have to start proving that we deserve to be here. (CONTESTANTS CHATTER EXCITEDLY OUTSIDE) WOMAN: Let's do this, hey? MAN: Yeah! (WOMEN SQUEAL) That makes me happy! MAN: Let's do it! Come on, Jimmy, Miles! Hustle, hustle! (LAUGHS) That's the kind of energy we love. The start of a new week. A mystery box. Who knows what's under the lid?! We can't stress enough that to win this competition, you have to grasp every single opportunity to learn. And that mystery box is an opportunity to learn. This week, we've done something different. We have never before had a mystery box quite like this one. Today, every one of the ingredients in your mystery box... ..has been selected by... ..MasterChef viewers. ANASTASIA: Oh, wow. Yep. (GARY LAUGHS) I knew it. Yeah. I wonder what's in there? HEATHER: MasterChef is full of first times this year. It's the first time the viewers have had control of our mystery box, and I can't wait to see what they're gonna put up for us. Ready to see what you're cooking with? ALL: Yes. You can lift your lids... ..now. (ALL EXCLAIM EXCITEDLY) How good's this? Some really delicious ingredients, and lots of combinations that go together. Obviously, that humble but delicious cauliflower that can be cooked in so many ways. Goat's cheese. Matt and my mum's favourite - okra. Anyone know what this is? JIMMY: Lemon myrtle? Lemon myrtle. Exactly. Coconut. Beef mince. We know what this is, yeah? Maple syrup. And, finally, arrow squid. As I said, lots of combinations and some great dishes. MATT SINCLAIR: I'm looking down and I see a board full of beautiful ingredients, but marrying them together to create a beautiful dish, that's a whole 'nother story. So, the rules are simple today. You have 75 minutes to bring us one delicious dish. Of course, you've got to use at least one of those ingredients. You have access to your staples underneath your bench - flour, sugar, eggs, butter, vinegar, cream and milk. We'd like to see some clever combinations. We are only tasting... ..the best five dishes of the day. So, a lot to fight for. And if you are the winner of the mystery box, you get that all-important advantage in the invention test. You have 75 minutes and your time... ..starts... ..now! Wow. Viewers' mystery box. And really beautiful ingredients. I'm sort of fixated at the moment between the cauliflower, the maple syrup and the goat's cheese. That's what I want to use. Oh, OK. I've got to have creamy and I've got to have crunchy. And I think that idea of activity food - we love using our fingers to eat, and you can do that with the crispy-creamies you're talking about. You know what's nice about this challenge, though, is that I think we'll get a nice mix of savoury and sweet dishes. Yeah. And a bit of creativity. Fingers crossed, eh? HEATHER: It means everything for me to show that I belong in this competition, and I really need to prove myself today. I want to be top five and I need those judges to notice me. Growing up, food was always a big part of my life, and I knew in my early teens that it was definitely gonna be my career. But then, unfortunately, I was in a pretty bad car accident when I was 16. I had really bad leg injuries and had to learn to walk again. All I'd ever wanted was to be a chef, and to have that taken away from me was devastating. Food is my dream. It's my life. This is my second chance. I want this so much. MasterChef is what I want for my life. Today, I'm cooking coconut and maple crumbed squid with pickled cauliflower. I'm planning on presenting it in half a coconut, but I'm REALLY having trouble opening it. MATT: Go over to the sink... Yep. ..and take that. You know, tap. Slowly. Don't cut your hand off, alright? (LAUGHS) OK. And if you need advice, you know what I'd do? I'd shout at Matt. I'm sure he'll help you. Yep. Matt's just suggested I get one of the boys to help me open the coconut, and I'm like, "No way! I'M gonna do it." Oh! Yay! (LAUGHS) (SQUEALS) Yay! Nice work. Well done. Great work. That's awesome. Thank you. I've just opened the coconut and I feel like I'm on a roll. So it's game on now. I need to get this dish together. I want to be in that top five. GARY: At the start of the week, we're looking for courageous, creative cooking! One hour to go! Come on! Come on. Come on! NIDHI: Guys, behind! MATT SINCLAIR: Today, I'm gonna be cooking coconut salt squid with charred cauliflower and okra, pickled cauliflower and a coconut caramel. I can see that Heather has just cracked her coconut and she's gonna be pairing that with her squid. It's pretty similar to what I'm doing, so I just need to make sure that I step it up and mine stands out. Today, I really want to nail the crunch on the squid. There's no point putting up oily, soft squid. The judges will simply overlook it. Winning today's mystery box is huge. It gives you an advantage in the invention test, and that could lead to an immunity pin. MIMI: Uh, more at the back, like, there. Harder. CON: Last week was a hard one for me. I feel like I let myself down a few times, made some really bad decisions in the kitchen. GARY: I'm a bit concerned about that lamb backstrap. It looks undercooked. It's very undercooked. (SIGHS) Going into the kitchen this week, I'm going in with a really clear mind. I've got a vision, and this time, I'm gonna stick to it. I'm gonna keep everything simple and possibly even get tasted. What's that dish? Uh, I'm gonna do a little cauliflower salad. So, I'm gonna do some pickled cauliflower, some roast cauliflower. I'm also wanting to do some shredded coconut, and with the maple and coconut water, do a little bit of a custard. Gee, I love that custard idea and all those cauliflower bits. Beautiful. Thank you! At this stage, my cauliflower is looking great. It's time to focus on my maple custard. This, being the hero of my dish, I want to spend the most time on, so what I'm gonna do is get some maple syrup, get some fresh coconut water and the eggs in a bowl and get it over a double boiler. Getting a custard right, it's really important that you heat it gently and let it thicken up naturally, otherwise I'll curdle the egg. So, it looks like my custard's gonna take a little while. It's a bit thinner than the one I usually do. But I reckon all in good time. It'll be perfect. My biggest concern going into this cook is that my maple custard doesn't set. CHLOE: Mystery boxes are exciting because at the end of it, nobody goes home, so it's definitely a time to push yourself. I'm definitely going to make a dessert today. I'm not too confident with squid, so I'm definitely going to play to my strengths. What's the dish? I'm doing a goat's cheese, maple syrup frozen nougat with a sticky maple syrup butter cake and a toasted coconut crumb. Done. Great. Love it. Do you like that? Love it. What could go wrong? Nothing! (LAUGHS) So many things! Yeah! So many things! Egg white. The freezer. The freezer. The sweetness. Yeah. But I do like it! The first thing I'm going to do is focus on my frozen nougat to make sure it's set in time. First, you need to whip the egg whites until they're soft peaks, and then you gradually add the sugar until you get a really nice, glossy meringue. I need to nail it if I want to get tasted. MATT PRESTON: The viewers have chosen! Now we want YOU to be chosen! 45 minutes to go! ANASTASIA: Today, my strategy is to cook with ingredients that I do know and make it different and make it unique, because that's what you need to do to stand out. I was born in Belarus and I lived in Ukraine up until I was five, and then we moved to Australia. Through my travels and my heritage, I've been fortunate enough to taste lots of unusual cuisines. Being given this opportunity to be on MasterChef and showcase what I've learnt is just incredible. I normally cook with savoury ingredients, so I'm gonna play to my strengths and take advantage of the beautiful squid. What's the dish? I'm gonna be doing a squid marinated in maple syrup, I'm gonna stuff it with some torched cauliflower, and then I want to do, like, a lemon myrtle butter or, like, a sabayon. It's interesting, isn't it? It's different. OK. Torched cauliflower - I ask why. I'm shocked. I can't believe they don't like it. I look at that and go, jeez, THAT slightly burnt and torched... Tasty. ..wow! OK. Yep. 'Cause you need to stand up and shine now. Middle of the pack - eventually, you'll be gone. Always need to aim for the stars. If you fall a little bit short, that's OK. But at least you're aiming for the stars. Yep, OK. Thank you. When the judges talk to us, I think it's really important to listen to them and take their feedback and use it. They hinted towards smoking the squid rather than the cauliflower, so I'm gonna go with that. CHLOE: I definitely feel like I'm halfway through. I've still got to put my butter cake in the oven and I've got to reduce my maple syrup to go on the cake. So, I'm pushing it. My nougat's looking really good. I taste it and it's really well balanced. So I'm really quick to put it in a piping bag, pipe it into the silicone moulds and get it straight into the blast chiller. There's definitely enough time for it to set. Be brave! Be bold! 30 minutes to go! Come on! Come on! CON: I'm looking down at my custard and I realise... ..it's nowhere near done. I-I don't know. I'm lost. I can't work out why it's not working. Last week, unfortunately, I did pretty badly. I cannot believe this cook today is going the same way. It's just not thickening up. How much have you got in there? Uh, three yolks and one eggwhite, and 150ml of liquid. The only thing that I can think of that may fix this custard is to add another egg yolk. I'll give it...seven, eight minutes and then that's it - call it quits. I'm starting to panic. If I don't get this maple custard up, I've spent 75 minutes making a salad. 1 CON: Today's mystery box, only five dishes are getting selected to be tasted. It's been 10 minutes since I added another egg yolk and my custard is still not thickening. It's pretty damn frustrating right now, but I think plan B is gonna be to get the custard in a foam gun, and at least there's something, you know? The clock's ticking. I need to keep going, push through, because I can do this. Is it a good day for Con? I WAS having a good day, anyway, but my custard, unfortunately, hasn't set with 20 minutes to go... I suppose once you aerate it, what you're imagining is you get a custard consistency... I'm hoping so, yeah. ..with that kind of light flavour. Yep. So, what's the problem? It doesn't have the viscosity? Is that your concern? It IS a concern, but, I mean, I don't want to not put it on the plate, 'cause then I've got pickled... pickled cauliflower - it's not a great dish. So, your challenge is to fix that, and if you don't, your dish is stuffed - is that what you're saying? Well, it won't be stuffed, but it won't be great. I mean, it probably wouldn't be one that you'd want to taste, so... You need to move. KARMEN: I'm known as a dessert specialist, so I really want to make a dessert today and play to my strengths. There's a lot of strong competition out there, and sometimes I wake up thinking that I'm not good enough. I think being shy is a trait that both my sister and I have inherited from my dad. I'm not someone who enjoys being in the spotlight. I'm definitely stepping out of my comfort zone to be on MasterChef. My lack of confidence is definitely because I set my standards really high. I really feel like I need a confidence boost. I know that I'm lacking in it and that's what's holding me back. My dish today is a maple-crumbed lemon myrtle parfait with a goat's cheese sponge and a maple caramel. Parfait's different to ice-cream because it's not churned. Basically, it contains the same ingredients, but the cream is whipped. To get the lemon myrtle flavour, I steep lemon myrtle into a little bit of milk and set that aside. The worst thing that can happen today is my parfait not setting. CHLOE: I've checked on my nougat quite a few times. I was a little bit worried about it because there's so many other people using the blast chiller, so the temperature goes down really quick. But it's set. I am really happy with the other elements, but it all hangs on the nougat and getting that on the plate. ANASTASIA: After taking the judges' advice, I'm now cooking torched maple syrup squid with roasted cauliflower and pickled okra. I'm just about to put the squid on to pan-fry, and then I'm gonna smoke the outside of the skin. I'm cooking it whole, 'cause I know that way the heat is more balanced, but I'm still really worried. I don't want to overcook it and I don't want to undercook it. When I'm torching the calamari, I don't want to burn it, so I have to be really careful just to go in a round motion to make it perfect. Oh, my God. (LAUGHS) I know there's a really fine line in cooking calamari, because I know you need to cook it either really quickly or for a long time to tenderise the meat. If the calamari isn't cooked well... ..it definitely won't be tasted. HEATHER: A lot of people are cooking squid today and I really want mine to stand out above the others. I'm hoping by serving it in half a coconut, I might get tasted. You're gonna serve that in there, the crispy...? Yeah. I want to serve the squid kind of like that, out of the coconut, with some of these in the bottom - so, it just gives it some height and fun. I hate height and fun. How do you eat it? Take it out, dip it and eat it. What, the whole thing? The whole thing? Yeah. Good point. Well, there goes my plating brainwave. I need to scrap it and start again. The challenge is now, how do you make it a winner dish? 'Cause you don't want to be floating through the pack. I want to see something amazing. I've dealt with challenges before, and this is just another hurdle that I need to overcome. With time running out, the pressure is on. Sweet or savoury, the secret to this mystery box is in bravery! 15 minutes to go! Come on! Come on! 15 minutes! Come on, guys! MATT SINCLAIR: I've been cooking really well for the last two weeks. I haven't quite managed to break into that leader pack, but I'm hoping today that I can take out a challenge. You always look a bit scared. (LAUGHS) I'm always scared! It's a scary place! In a way, this should be the one where you've got the big smile and you're trying out techniques you haven't tried before and showing us that you're getting better. 'Cause if you continue at the pace you're going... Thanks, Matt. The key thing when you're doing a deep-fried squid - you want to keep the coating on it really, really light and crunchy and crispy. In order to do that, I keep it really simple. A nice diagonal cut across it gives it more surface area, drag it through some eggwhite, into flour, into the fryer. Today's all about crunch. As soon as the judges bite into that squid, I want it to be light, crispy, crunchy - who doesn't love that? HEATHER: I really need to stand out with my squid today. I'm frying it, and I can see that Matt is frying his too and it looks incredible. For me to be tasted, I need that golden crunch and I need it to be spot-on. Whenever I'm eating fried food, I always love to have some relief, so I'm thinking the raw pickled cauliflower will provide just that. MATT: I've got my squid in the fryer. It's looking good. It looks like the oil's hot enough. So I think it's gonna create a really nice crunch on the outside. Now it's just all about balancing out the rest of the dish. I've got crunchy, sweet, sour, but I don't have a creamy element on there today. I know the judges like that and I hope it doesn't work against me. Now is the time when you know if you've got a winner! Five minutes to go! Five minutes! Come on! KARMEN: With a few minutes left, I take my parfait out of the blast chiller and it's set, so I go run and get a blowtorch just to loosen up the sides and push them out of the ring moulds. My parfait's in a cylindrical shape, so I'm just rolling that in the crumb. Plating up my dish, I've got the crumb, I'm dotting caramel around, I've got a parfait on the end of the plate. I'm looking at my dish. I think it looks beautiful and I'm really hoping to be chosen. Come on, guys! Three minutes! Push, push, push! Come on! Let's go! ANASTASIA: Plating is really important to me. I want to make my dish look perfect. I put on the roasted cauliflower, then the torched maple syrup squid and the pickled okra. I'm really happy with the presentation of my dish, but I'm not 100% confident with how I've cooked the squid. CHLOE: You all good? Yeah. You? Yep. HEATHER: I'm really happy with my dish. It's got the crispiness, it's got the crunchiness, it's got the freshness. I've rethought the coconut plating idea and I'm just hoping that the judges don't think my dish is too simple. The clock is ticking. I need to start plating up. My custard didn't really set. The only thing that worries me is that I added an extra egg, and I really don't want to serve an eggy foam. I'm really happy with all of my other elements. After all of this, I still believe I have a chance at being tasted. Just one minute! 60 seconds to go! GEORGE: Come on! Come on! NICOLETTE: You right, Chlo? Yeah. Just a bit shaky. It's so frantic in the kitchen. It's literally down to the wire and my nougat is still in the freezer, but I have to start plating up. So I put my butter cake in the middle of my plate, I sprinkle some crumbs around it, and I'm literally waiting till the last minute to grab my nougat out of the freezer. 30 seconds, cooks! 30 seconds! Come on! Come on! I hear the judges call 30 seconds to go and it's chaotic in the kitchen. Everybody has a frozen element, so everybody's hanging around the freezer to get their stuff out. Ten seconds! Nine! JUDGES: Eight! Seven! Six! Five! Quick, open it! Get it on the bench! Four! Three! (YELPS) MATT: Oooh! 1 CHLOE: It's chaotic in the kitchen. Everybody has a frozen element, so everybody's hanging around the freezer to get their stuff out. GARY: Ten seconds! Nine! JUDGES: Eight! Seven! Six! Five! Quick, open it! Get it on the bench! Four! Three! (YELPS) MATT: Oooh! That's it! Your time's up. Well done! (CHEERING AND APPLAUSE) You alright, Chloe? Yeah. ZOE: Are you alright? Did you fall? Yeah, I tripped on Ellie's foot. Yeah, I'm fine. MATT: Oh! (SIGHS) I have just wasted 75 minutes. I'm so disappointed. I just hope that maybe my butter cake is enough to get me tasted. You had 75 minutes to cook a beautiful dish out of selected ingredients chosen by MasterChef viewers - a MasterChef first. Remember, we're only tasting five of the very best. The first dish we'd like to taste belongs to... ..Karmen. (CHEERING AND APPLAUSE) KARMEN: When I hear my name being called out, I'm really, really happy, because I know I had a good cook, and now the judges think my dish is worthy of tasting. Well, that looks alright, doesn't it? (GEORGE LAUGHS) Hi. (CHUCKLES) I don't think I've ever seen that smile. No, I haven't. Are you happy? Yeah, I'm very happy. Yeah? There are elements that I would like to make better, but overall, I'm very happy with my cook. Good on you. And what's the dish? The dish is a maple-crumbed lemon myrtle parfait with goat's cheese sponge and maple caramel. (CHUCKLES) Really good. Looks really cool, doesn't it? Mmm. Yeah. Ooh, good consistency. Ooh, look at that. Nice. I really like that as an idea. I think that's lovely. Gee. What a beautiful dessert. Beautiful because the flavour of lemon myrtle just kind of wafts across the whole thing. Beautiful because there's enough parfait to balance the amount of crumb and the amount of sponge. And I think you've done a beautiful job, Karmen. It's a pleasure to say welcome to the competition. (GARY LAUGHS) Thank you. Putting that dish aside, whatever the result, you know, you should be proud that you're in the top five, and use this, you know? Yeah. Use this confidence to keep pushing, every single day. Well done, Karmen. Thank you. (CHEERING AND APPLAUSE) It feels really nice to have a positive moment. If I can do this, then I can go very far in this competition. Next up... ..Con. (CHEERING AND APPLAUSE) CON: Walking up with my dish, and this is the best feeling that I've had so far. I'm so hoping that that foam is what I wanted. Finally! Finally, you get chosen to taste, huh? Beautiful. I felt like I was a bit cleaner today, in both spirit and mind, so...I'll get some of this out and let's... Here we go. ..let's hope that it's worked. Oooh! Look at that! Good stuff. So, Con, what's the dish? Today, I've done a cauliflower salad with a maple foam. Happy? Yeah. My thoughts today were to keep it simple. Con, well done on getting into the top five. Hopefully, this is your flag in the sand and Con's here and... I love the presentation. Really, pretty as a picture. For me, the let-down is the foam. Foam. Yep. I don't like it. It tastes eggy. Yeah. Fair call. Absolutely. Great concept, but one small cog out of whack in the machine and it's just derailed this dish for me. Well done, Con. Good stuff, man. Thank you very much, gents. Thank you. (CHEERING AND APPLAUSE) I feel like I've got a lot to take away from this cook. The fact that I did a few things right, it's nearly there. Day by day, we get better, we grow, we learn. Next up - Heather. (CHEERING AND APPLAUSE) HEATHER: I can't believe the judges have just called my name out. My hands are shaking. I'm so surprised and nervous. I just hope they like the taste of my dish. Look at that! That's a bit different to what... (LAUGHS) ..Gary and I were seeing... Yeah. ..when we came and visited you. Yep. What have you cooked? I did a maple and coconut-crusted squid with a pickled cauliflower and a lemon myrtle vinaigrette. Looks crispy and crunchy. I'm salivating. Yeah, it looks absolutely delicious. Yeah. But also, there's something lovely about combining golden-fried crispiness with something as pristine and simple and pure as that pickled cauliflower, and I think the combination of the two is... ..there's something... it's very simple. You know, probably there are other people who have done way more things on a plate, but that just stands out as being a cracking dish. Do we need knives and forks, or can we use our fingers? You can definitely use your fingers. (LAUGHS) Wow. What you've put together is a comforting, warming... ..and a dish that makes us all lick our fingers and make us happy. (GARY LAUGHS) Well done. Thank you so much. Yeah. You've put some clever twists in there, and the crunch is absolutely second to none. First of all, captivated by that golden brown, and then you get crunch from the squid and crunch from that lovely fresh cauliflower. You've really heroed those ingredients in the mystery box. So, for me, that's a hard dish to beat. Well done. Brilliant stuff, Heather. Thank you so much. (CHEERING AND APPLAUSE) Welcome to MasterChef, huh? Thank you! Thank you. (SQUEALS) George saying, "Welcome to MasterChef," gives me so much validation. This is huge and it feels so good. (WHISPERS) Yes! Next up, Matt! (CHEERING AND APPLAUSE) MATT: I'm stoked. I'm in the mix again. It's another opportunity to start this week strong. So...here we go. Gee, Matt, you have become Captain Consistency, haven't you? Every time you cook, you put up something tasty, and this dish looks like it's no exception. Well done. Tell us about it. So, it's a coconut salt squid with some charred cauliflower and okra, some pickled caulie and a coconut caramel. Is there something creamy there for us to dredge that crunchy squid through? (SIGHS) I...I didn't go with anything creamy. I... I wanted the base to be almost like a salad. Sort of have that refreshing crunch to it. GEORGE: Mmm. Mmm. Yum. This could be the battle of the crunches, isn't it? I mean, Heather's just brought us up a beautiful, crunchy squid, and you've done the same. I'm torn. I don't know which one I prefer! That's alright. 'Cause they're both tasty, and that's the positive, yeah? Yeah, absolutely. The freshness of the cauliflower. That really crusty, crunchy crumb around that squid is...wonderful. Wow. It's gonna be an interesting little discussion after this, isn't it? Thanks, boys. (CHEERING AND APPLAUSE) Well done, Matt! I'm cooking well at the moment, but chasing the perfect dish, it's like chasing the perfect wave. You know, is it ever really there? The last dish we'd like to taste... ..belongs to Anastasia. (CHEERING AND APPLAUSE) ANASTASIA: I feel stoked. I just can't believe it. Like...it's a shock. It would be absolutely amazing if I can win this today. Anastasia, what is it? It's torched maple syrup squid with roasted cauliflower in a lemon myrtle butter and pickled okra. I tell you what, it looks... It looks amazing. All that gold and just with those little... I'm just drawn to that. ..those little bits of green, yeah. That looks like little... Yeah, but it's that combined with that, and then that little fresh bit of green. I think it's... You can plate up, Anastasia. That's for sure. Good. And that looks cooked perfectly, you know? Yay. I absolutely love it. I do. Ohh! Yum! Awesome. Beautiful, subtle flavours of maple syrup, this kind of little scorchy glaze on the calamari, and that sweetness from the cauliflower. It's like, "Do I need to put something else on the plate?" Absolutely not. Delicious. Thank you. I love the fact that, you know, with the dish that you've put up and Heather's put up and Matt's put up, Matt's is the dirty, filthy, ugly, kind of yum-yuck type of dish that we love. Heather's is that kind of dish that you cry for a pint of beer with. But this is pure elegance. (SOFTLY) Thank you. It's a really clever dish, and while I'm eating it, I'm sort of... ..I'm questioning it. I feel like I'm sitting in a restaurant and I want to go in and say hello to the chef at the end. Um, that is really yummy. Well done. Thank you. That's so nice to hear. Thank you. (CHEERING AND APPLAUSE) I'm just really, really happy that they loved it. It means that I'm doing something right. Which is good. (LAUGHS) Ha! So cool! (LAUGHS) I think this is the happiest tasting we've had so far in the competition. We can't believe our luck! Five absolutely delicious dishes. I've got no idea how we're gonna split this one. I really don't. Well, this is gonna be a very difficult decision, isn't it? Hmm. KARMEN: There are amazing cooks around me, but I'm the only one with a dessert in the top five, so maybe the judges are thinking the dessert will win today. That was the surprise dish for me. Subtle, delicious. I loved to see that pretty much everything on the plate was out of the mystery box. ANASTASIA: I can hear the judges discussing which dish, which dish they're gonna choose, and I'm just desperate for it to be my dish. I really want that advantage. It felt like an original dish. Like something we haven't seen before. Oh, it was so clever. HEATHER: I really, really want to win this. It would mean the world to me to have the judges notice me. I think so too. (GARY CHUCKLES) MATT SINCLAIR: I've got no idea who's gonna win this today. I think I'm definitely in with a chance and I really want that advantage. 1 It comes down to the five of you, and we have to pick the winner of the viewers' choice mystery box. Who will get an advantage going into the next round, the invention test? Hard to pick, because we've had some great dishes. But... (INHALES SHARPLY) ..there was one dish that just, we kept coming back to and we kept thinking about. Anastasia's dish. (WILD CHEERING AND APPLAUSE) Oh, my God. (CHUCKLES) Well done, guys. I didn't expect that. I didn't expect it at all. It's awesome. (LAUGHS) Anastasia, are you ready to find out what your advantage is? Yes, I am. Off you go. Come with us. Well done. Thank you so much. Thank you. Come on, Anastasia. In you come. Come on. (LAUGHS) (LAUGHS) Ooh-hoo-hoo-hoo! Nervous? Into the pantry! Yep, a little bit. It's alright to be nervous. So, Anastasia... Yes? ..you get the power of choice in the pantry because you won the mystery box. So, you get to choose the core ingredient that everybody else has to cook with. Yep. The question is... (WHISPERS) ..what's under the cloches? Yes. (LAUGHS) Today, Anastasia, you get to choose from... ..peanut butter... Wow! OK. ..marmalade... Nice. Oooh! Getting the picture? Yep. What do you reckon is under here? Vegemite? (LAUGHS) Vegemite! (LAUGHS) Yep. Good guess! That's gonna throw a lot of the contestants. Don't you think? That's exactly right. Have you cooked with any of these products before? I have cooked with marmalade and jams... Yep. ..but peanut butter and Vegemite are really interesting, and it would be interesting to learn. I'm just thinking, what do I want, like, my strategy to be for the day? Do I want to go down a path which I'm more familiar with or do I want to go down a path which I'm not so familiar with? So? Got any idea what you want to pick? Yep. I've made my decision. Brilliant stuff. Shall we go and tell them, then? Yep. Let's go. (CHUCKLES) (GARY CACKLES) (LAUGHS) Hey, hey, hey. I don't know why you're giving her a round of applause. You've got no idea what she's picked! Remember, she gets all the power in this invention test - picks the core ingredient. Let's see what Anastasia's got in store for you. Today, I got to choose between... ..peanut butter, marmalade and Vegemite. (CONTESTANTS LAUGH AND EXCLAIM) Ooooh! What are you most scared of? SEVERAL: Vegemite. Vegemite! GEORGE: No! No! Are you really? Anastasia? I chose... ..marmalade. (APPLAUSE) NICOLETTE: I'm really happy that Anastasia's chosen marmalade today. I know it works well in desserts, so I can't wait to start cooking. You will have 75 minutes. You'll have an open pantry. The garden is in play. The best three dishes - a chance for immunity. The worst three, not so nice - a pressure test, one of you goes home. It's very simple what we're looking for. We want inventive and delicious. You ready? SEVERAL: Yes, Matt. Your 75 minutes... ..starts... ..now! Good luck, guys. I have absolutely zero idea right now! (LAUGHS) Me too! (LAUGHS) Good luck, Ana. I hope you do well. Yeah, good luck. NICOLETTE: Today, I'm making orange parfait, orange cake, marmalade pearls and marmalade caramel. I really want to make myself shine today. I've been trying a couple of different techniques which I haven't quite tried in the kitchen before, so I really hope that it pays off and works out. The first thing I do is get straight onto my parfait. I know it needs a lot of time to set in the freezer. In this parfait, I really want it to be the creamy element on my plate and I really want it to have an orange flavour. MILES: Today, I'm stuffing some quail, I'm gonna coat them with a marmalade glaze, and I'm also gonna sort of make a marmalade stuffing with them as well. Got some fennel there that I'll do a balsamic glaze with. The biggest concern today is time, and we've got 75 minutes, and I've decided to debone two quail, and deboning them is quite a tricky process and something that I've practised before at home in the house, so I've got to make sure that I get that done in time. OK. That's enough. Yes. CHLOE: After my tripping disaster this morning, I really just want to get it right, because I would love to be a top-three dish. My dad's from England and he grew up on marmalade and he always has it on toast, and I just remember growing up with my mum always saying, "Jeremy, that smells horrible! I hate marmalade!" (CHUCKLES) And so I've just always hated marmalade because my mum didn't like it. I don't know how to incorporate marmalade into a savoury, so I definitely am going to go down the sweet option today. Hi. What's the dish? Um, so, I want to play on toast and marmalade, so I'm doing a toasted rice pudding... OK. ..with a crystallised macadamia crumb with some marmalade through it and a marmalade gel. To get the marmalade-on-toast taste, I think the only way I can do that is by toasting off my rice before I start making my rice pudding. Awesome. MATT PRESTON: A little bit of advice - don't spread yourself too thin! One hour to go! One hour! Come on! Come on! ANASTASIA: Cooking with marmalade, you really have both choices to go with. There are so many sweet dishes that you can do, or you could do a savoury dish. And I know it's gonna work. I know savoury goes really, really well with marmalade. I'm gonna make a Spanish-inspired dish. So, I'm gonna do a quail de naranja, which means 'orange quail', with a...orange and almond and parsley salsa, quail eggs and potatoes. I used to live in Seville, in the south of Spain, and I've always wanted to create a dish based on the flavours and the ingredients of Seville, and so that's what I'm gonna do today. How long will this dish take to put together? Um...like, an hour, preferably. An hour? Yeah, you're gonna need to push it. You're gonna need to push it. I know. I will. I'm gonna push it. You won the mystery box. You want to be top three. That sounds like a delicious dish. Yeah. I hope it will be. Break the curse. Make sure that this season of MasterChef, there is no 'pick the core ingredient, go through to pressure test' curse. Yep. Thank you. Good. I know that many before me have fallen victim to the curse. Having won the mystery box, they often end up at the bottom three of the invention test. I desperately want to break the curse. GARY: Remember - top three, chance at immunity, bottom three, face the pressure test. 45 minutes to go! Come on! GEORGE: Come on! MILES: Deboning the quail is taking a little bit longer than I expected. I've nearly wasted half an hour deboning this quail. I've really got to get a move on and get started on these other elements. (SIGHS) It's vital that it's done properly. Time's ticking and I'm starting to panic. I don't think I'm gonna have enough time to cook this quail perfectly. I'm falling way behind. CHLOE: Today, I'm cooking a rice pudding with a marmalade gel and crystallised macadamia. Rice pudding should almost be a little bit similar to risotto. It should hold its shape, but it shouldn't be gluggy and sticky. My rice pudding is looking really good and I want it to look really beautiful, so I'm going to serve it in a glass, and because I want it to look silky-smooth, I'm going to puree it. As soon as I see it in the blender, I immediately think... .."What have you done?" 1 CHLOE: I've just pureed my rice, and as soon as I see it in the blender... ..I immediately think... .."What have you done? "It is not going to taste any good. "You had something that would have tasted so nice, "but now you've blitzed it." And I have a spoonful of the mixture and it is HORRIBLE. It is so gluggy. I don't know what I've done. This disaster could definitely send me to the bottom three. MATT SINCLAIR: Today's invention test, we've got 75 minutes to use marmalade in a really inventive and creative way, and I'm thinking, "This is the time. "I'm feeling confident. I'm gonna go with a dessert." Desserts aren't really my forte. I feel comfortable with some basics. GEORGE: This is Matt's first dessert. GEORGE: Ooooh! Hey? It had to happen at some point, didn't it? Good on you, man. What's cooking, man? I've got a little orange and ginger pudding in the oven, I've made an Earl Grey ice-cream... That's a nice combo! ..with a little spiced marmalade I've got on there that I want to try and just turn into a puree... Yeah. ..with a pistachio crumble. Great. Good. Thanks, boys. I think the idea's inventive enough. If I pull it off, hopefully that's gonna put me up in the top three. KARMEN: I feel like I'm on a roll now. Being in elimination would be the worst thing in the world. I really, really have to push myself today. I'm making an orange and ginger custard with a joconde sponge, marmalade jelly and a ginger streusel. It's an invention test today, so I want to be inventive. I'm gonna set my custard in a tube, which I'm gonna make out of acetate. My biggest concern for this cook is the custard not setting. If that doesn't set, I won't have the presentation that I would like and it's gonna get me in trouble. So, when you say "custard", is it firm enough to be... Yeah, it's a cold-set custard. ..in a little ring or... I've got, like, a tube of it. Ah, right. Show me, show me, show me. OK. And then I'm gonna roll the joconde sponge, so it's a... So, you're gonna fill the custard into the tube? Yeah. Just one? Putting all your eggs in one basket? Whoo-hoo! How are you gonna set that so it doesn't leak? The challenge will be, if you put all your eggs in one basket - do one cone and it doesn't work... (CROAKS) Good luck. I felt like I spent a bit of time just making the one tube. Do I spend more time making another one, or just go with that one? Inventiveness, marmalade - deliciousness! 30 minutes to go! Come on! (JUDGES APPLAUD) How are you going, Miles? You alright? MILES: Yeah, mate, getting there. Now that my hands have warmed up. (LAUGHS) It's nearly taken me half the challenge to get the quail deboned. Now it's done, I can move on to the stuffing and the fennel. The fennel, I really want to highlight their flavours, but also give it a nice, shiny glaze, so I'm gonna try something a little bit different with a honey and balsamic glaze with the fennel. CON: I'm gonna do a thyme and orange blossom panna cotta, peaches which are gonna be poached in orange blossom, thyme and some marmalade, a macadamia and cardamom crumb. OLIVIA: Today, I'm doing my take on a Jaffa cake. So, orange, chocolate, um... a bit of almond...sort of, sponge. I'm gonna make a Cointreau and chocolate gelato. See how it goes. (CHUCKLES) Anastasia. Hello. You have the advantage. I do. Are you gonna blow it? I really... (GARY LAUGHS) I will. I will. You WILL blow it? No, you don't want to blow it. No, you don't want to blow it. I'm gonna... Nail it. Nail it. That's it. Yeah. (LAUGHS) How's it coming together? Yeah, it's good. I'm a bit pressed for time, so I'm just pushing everything. I've got the quail bones and, um...fat in the oven. I haven't combined my salsa yet, I haven't cooked the quail, so there's a lot of elements that I need to get done, and it's not much time. Alright. My orange parfait's now in the freezer and I'm moving on to my gels. So, to make the gels, I melt down some of the marmalade and bring it to the boil with some agar-agar. I then use a syringe and suck up the mixture and then drop it into some cold oil, which I've got prepared in the freezer. With the gels, I'm really hoping that that forms a really nice, fresh component on my dish today. Don't get yourself into a jam! 15 minutes to go! 15! THERESA: Wow, the time's going so fast! KARMEN: Yeah. Hey? It's insane. Insane. I'm gonna take Gary's advice and make a second tube for the custard. I've finished my custard, I've strained it, and it looks really smooth and I'm quite happy with the flavour. Now I have to tip it into the two tubes that I've made. I tip it in - it immediately just seeps out. This is a nightmare. I'm known for desserts and I can't even get this custard into the mould. I really don't have time for this. 1 There's less than 15 minutes to go and I'm having a custard nightmare. I can't get the custard to stay in the moulds and really don't know if I have time for it to set. (SIGHS) One of the moulds have finally worked, and I just have to get that into the blast chiller now and really hope that it will set. The confidence I got from that earlier cook is rapidly disappearing. I'm really stressed at the moment. I don't know how the time just flew by. ANASTASIA: I'm just getting my final elements together. I'm gonna put the quail on to cook now and I'm gonna create the reduction, the deglazing. I place my quail on my frying pan. I really want to make sure that it's perfectly cooked, so I'm paying a lot of attention to it. Quail is really, really delicate. You can easily undercook it, and if it's undercooked, you can't serve it. If it's overcooked, it becomes dry and it just loses all of its natural juices. It's around about now that you realise that it was a good idea or maybe NOT such a good idea. 10 minutes to go! Come on! Come on. MILES: Yeah, there's nine or ten minutes left on the clock, which is just enough time to cook my quail. Into the oven they go. It's touch and go right now. It's a little... I'm starting to get a little bit nervous. If these aren't cooked and cooked perfectly, then... ..well, I'm down at the back of the class and in the bottom three again. Today, I'm making a rice pudding with a marmalade gel, but I've already had issues with my rice pudding. I go to check on my gel with less than 10 minutes to go. (SIGHS HEAVILY) It's not set. Immediately, I realise that I have the quantities of agar to liquid completely wrong. At this stage, I have pureed rice pudding, I have a marmalade gel that hasn't set and I have crystallised macadamia and marmalade. I'm feeling so deflated. I really don't want to be in the bottom three. Time to hurry and time to worry! Five minutes to go! Now it's time to plate up my orange panna cotta and poached peaches. I want a lot of negative space on the plate, which basically is just referring to having everything in one corner and offsetting the look of it. I'm looking at my dish. I'm really, really happy. I set my custard in acetate to get a cylindrical shape, so I'm hoping for a smooth, tube-looking custard. I open the freezer and take it out. I cut the acetate and open it. Custard just spills everywhere. Right, Karmen, are you ready to start plating? No. None of elements are set, and I think this is gonna be a disaster. I really don't have anything. I need to plate up a dish, but with nothing inside that sponge, it just looks horrible. The custard has now just become more of a sauce around the plate. There is no backup. I don't have a plan B. Three minutes! Three minutes to go! GEORGE: Come on! ANASTASIA: Um, to plate up, I place the potatoes on the plate and I really just go with my instincts, making sure that everything that's fresh is at the top and everything that's cooked is on the bottom. NICOLETTE: At the moment, my plating up is going great. I'm really happy with my cake and the caramel and I think the gels add a really beautiful touch to my dish. Top three or bottom three?! Two minutes to go! Come on! OLIVIA: I haven't had a good cook today. I'm not happy with any of my elements. I still don't know how I want it to look on the plate. The only thing that I feel I've done an OK job on is the candied orange. MATT SINCLAIR: I'm loving the look of this dish. The pudding, it's beautiful and fluffy. I've tasted the crumb and it's delicious. One minute to go! One minute! The quail's cooked perfectly. It looks beautiful. Less than a minute to go - we're talking seconds now - and I've got to get these birds on the plate and looking pretty. Come on, burn your fingers, Miles! 30 seconds, cooks! 30 seconds! CHLOE: I am really pleased with the macadamia element, but I'm really hoping that that's enough to save me today. Ten seconds to go! Nine! JUDGES: Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Time's up! (APPLAUSE) CECILIA: Ugh! Your hands are wet! (LAUGHS) HEATHER: Oh, it's only water. Well done. What did you do to me?! (ANASTASIA LAUGHS) I'm really happy with the way that the dish looks. It just looks so fresh and delicious, and I know it's something that I would love to eat. That's disappointing. (SNIFFS) It's supposed to be my strong point, desserts, and...it hasn't worked out for me, so... I cooked really well this morning and I was hoping to continue on with that, and, yeah, just... I'm so upset at the moment. Oh, a nice challenge for the second half of the day. Anastasia, you got the advantage of picking the core ingredient, and marmalade was your pick. We're looking for the top three... ..and the bottom three. Remember, if you're in the top three, a chance at immunity, but if you're in the bottom three, one of you will be going home in tomorrow's pressure test. First up - Matt. (CHEERING AND APPLAUSE) MATT SINCLAIR: (LAUGHS) If I was to get top three on my first dessert in this competition, yeah, I think that could definitely shake things up, for sure. Uh, Matt, what have you cooked? Uh, it's an orange and ginger pudding with a spiced marmalade syrup, a salted pistachio crumb and an Earl Grey ice-cream. Oh, God, that brings back memories, that ice-cream. Like Earl Grey tea, is it? Wow. Oh, yeah. I thoroughly like that. I think the tea ice-cream is absolutely delicious, and... ..but I think the texture on the sponge - absolutely spot-on. The combination of the crumble, the tea ice-cream, the orange and the sponge - delicious. Thanks, boys. (APPLAUSE) I feel like I'm in a good spot and I feel like I'm on the right track. I've just got to keep working at it. Thanks, guys. Karmen, you're next. KARMEN: This is such an embarrassment. This is not the image that I want to portray of myself and of me and desserts. I'm just so disappointed. Whoa. 1 DRAMATIC MUSIC (EXHALES) Whoa. Top five earlier today. Yep. This afternoon? Um... Yeah, it's definitely not a top dish. I'm...probably gonna be a bottom dish. What's the dish? The dish is a: Well, it doesn't look great, does it? And that joconde, which should be a lovely, kind of, golden brown and tan sponge, is... ..looks like sliced white bread, doesn't it? And you were gonna have something in the middle, weren't you? The custard was supposed to be set and rolled in the joconde. Yeah. THAT'S right. So, you did a little acetate tube, poured the custard in, you were gonna set it - now, that would have been good. Yeah. So, what happened with the custard? Um...it didn't set, and I know what I did wrong. What did you do wrong? Not enough gelatine in there. Karmen, it's a shame, because earlier today... Yep. ..you stamped your authority on the competition, and now what we've got is... ..you know, it's like it's come out of two different kitchens. Karmen, it's really just custard and crumbs, and I'm not sure that will be enough to keep you out of the bottom three. I'm sorry. Thank you. (APPLAUSE) I'm just gutted. Like... ..there couldn't be anything worse. (CHUCKLES) Nicolette. (CHEERING AND APPLAUSE) NICOLETTE: It's an orange marmalade and cardamom dessert. You happy with it? Yeah, I'm really happy with the elements and the way they go together. Wow. Bang! I love this dish. Because it tastes like marmalade on toast. Yeah? It's wonderful. That dish makes me happy. Youngest in the competition, 19 years old, and so for you to do that at your age, it's amazing. I think that tastes like a potential top-three dish. (GARY LAUGHS) That's what I think. (WILD CHEERING AND APPLAUSE) I walk away from this tasting, I'm so happy with myself. I'm just really proud that I've done a good job today. Chloe? You're next. (CHEERING AND APPLAUSE) CHLOE: Walking my dish up to the judges, I am honestly worried about absolutely everything about it. I know my marmalade gel isn't a gel, I know that my rice pudding isn't right, and I don't think my crystallised macadamia ties it all together. Chloe. Hi, George. What's the dish? It's a toasted rice pudding with a marmalade gel and a crystallised macadamia. It's just got this funny flavour. Uh...and I think that's due to the texture. You have to do things like this so that you can learn from it. Uh, the trouble is you've just got to pick the right day - in this kitchen - to do it on and not risk your place in the competition by doing it. I'm gonna have to say... ..I think you might be in the bottom three. Stay strong. (APPLAUSE) It's really heartbreaking. I feel shattered. Con. (CHEERING AND APPLAUSE) CON: Walking up to the judges, my only concern is, is there enough marmalade in this dish? It's my take on marmalade, but it's not in-your-face marmalade. I've done an orange and thyme yoghurt panna cotta, marmalade, thyme and orange blossom poached peaches and a cardamom crumb. That is absolutely delicious. For obvious reasons. The menu description is exactly what you taste. Lingering thyme, which is wonderful. Those beautiful, fresh peaches. Delicious, creamy panna cotta with that taste of thyme. Not too sweet. Great texture. You know, and the way those peaches...you know, they're so ripe, poached like that - spectacular combination. You're on a run, my friend. Yeah. And you're running very, very fast. Thank you very much. Well done. Cheers. Thank you. (CHEERING AND APPLAUSE) I have the biggest smile on my face right now. It's a really, really, really good feeling. Couldn't get any better. Olivia. (CHEERING AND APPLAUSE) OLIVIA: An almond sponge with a blood orange jelly, chocolate ice-cream and candied orange. You've got some problems... ..technically. The sponge is a little dense. Yep. The sorbet's a little icy. Candied orange is delicious. So, I think you've got some trouble. Yep. I'm pretty convinced that I'm gonna be in the bottom three. I'm holding on to a sliver of hope. Next up, Trent. TRENT: Twice-cooked pork belly with a marmalade glaze and bitter melon and an apple and cabbage slaw. The crispy, sticky pork in the caramel is absolutely delicious. I really love it. Theresa. THERESA: A minted orange marmalade parfait on a blood orange marmalade gel. It has all the joy of a packet of sour worms. It's not necessarily sophisticated, but it's strangely alluring. Cecilia. CECILIA: It's a Malibu parfait on a marmalade sponge. Wow. It's so nice to see you smiling and it's so nice to see you putting beautiful food on a plate. Heather. HEATHER: A ginger orange glazed quail. You've gone the savoury route. Pairing that with quail - delicious. That is a really good dish. Thank you. (CHEERING AND APPLAUSE) Next up - Miles. (CHEERING AND APPLAUSE) MILES: As I'm walking towards the judges with my plate, I'm feeling a little bit ashamed of the way it looks on the plate. The bird's lying back like it's on a summer vacation. Rightio. What do you think of the look, boys? Oh... (CHUCKLES) It's... Look... Look, it doesn't look that good. Miles, what have you cooked? It's a stuffed quail with a marmalade glaze and some balsamic fennel with it. For me, what I'm most pleased about... ..is that you've cooked the quail beautifully. I think that sometimes, Miles, you struggle with finesse. We know, though, with you that you can do finesse. But the question is whether the inventiveness is enough... ..to save you from the bottom three. (APPLAUSE) It's not the best presentation that I've put forward to the judges thus far. I know that it's something I've got to improve on. Next up, Anastasia. (CHEERING AND APPLAUSE) ANASTASIA: Walking up to the judges, I'm just wondering, "Have I done enough to break the curse? "Have I done enough to get the opportunity to fight for immunity?" Have you broken the curse? 1 DRAMATIC MUSIC Have you broken the curse? I hope so. (LAUGHS) Yeah? That would be really good if I... Are you pleased? Yeah, I am pleased. What have you cooked? Quail de naranja with a salsa of orange, almonds and parsley, potatoes, and some quail eggs. I just love the colour, I love the fact that you've used the quail eggs, and this little...sort of jus gras, this vinaigrette on the side, looks smashing. # Laaaaa! # (LAUGHS) It's one of THOSE little moments. Absolutely, 'unequivocably', love it, love it, love it! It ticks all the boxes as far as I'm concerned - the invention, the use of marmalade. The complexity around what seems like a fairly simple dish is just...just wonderful. The quail is cooked brilliantly. Just absolutely drop-dead gorgeous. I don't really want to talk much, but all I want to say is if you haven't broken the curse, I don't know...I don't know who will. Yeah? Yep. Wow. Good. I'm really glad you like it. Everything about this dish is right. In the immortal words of Patti LaBelle, "Hey, sister...go, sister." (WILD CHEERING AND APPLAUSE) Thank you! To hear this kind of feedback is just absolutely incredible. I don't know what to say. I'm speechless. Completely speechless. There's nothing more exciting for a cook than taking that simple ingredient that lives in pretty much everyone's pantry, like marmalade, and creating something MasterChef-worthy. Remember, the top three will have the opportunity to battle it out for immunity, and the bottom three... ..go through to tomorrow's pressure test. From there, one of you will go home. So, let's talk about the good stuff first, shall we? It was lovely to see some brilliant cooking happening today, but there were three dishes that absolutely stood out head and shoulders over everybody else's. If I call your name... please step forward. First one - Anastasia. (CHEERING AND APPLAUSE) Con. The final name out of the hat... ..Nicolette. Whoa! (LAUGHS) Nicolette, how thrilled are you?! Oh, I'm so thrilled. Like, that was really surprising. So, for the three of you, you get the chance to compete for that immunity pin. Congratulations. Well done. (CHEERING AND APPLAUSE) It's a shock, it's a real, real shock to be in the top three. It's just awesome. It's just such a good feeling. Well, what a fascinating day. Some of you consolidated your position as true contenders, and others announced yourself in the most spectacular fashion as great cooks. But by the same measure... ..some of you are teetering on the edge of the precipice. If I call your name, please step forward, because you'll be in tomorrow's pressure test. Karmen. Chloe. The third person joining Chloe and Karmen in tomorrow's pressure test is... ..is Olivia. Karmen, Chloe, Olivia, the three of you go into tomorrow's pressure test, where, we're sorry to say, one of you is going home. Your backs are to the wall. Yeah? Tomorrow, you've got to come out fighting. Tomorrow is about warm hearts but very cool heads, yeah? You come in with that spirit and your abilities... ..you'll succeed. Alright, guys. Go home, get rest. We'll see you tomorrow. See you later. KARMEN: I had a bad cook today, but I'm gonna go out with guns blazing. I'm gonna fight so hard to stay in this competition. ANNOUNCER: Next time, the women in black come face to face... Please welcome... ..with a returning hero. ..Reynold! (CHEERING AND APPLAUSE) He produced some of the most memorable desserts in MasterChef history. This time... So, today, you'll be cooking my dessert... ..he's going bigger and better than ever. ..moss. And they'll have to re-create it. It's insane. I'm really excited. Do Reynold proud! If there's one person that I really want to impress, it's Reynold. Boom-boom, shake the room! I am freaking out. Look at us one second. Oh, my God! Who will measure up? It actually is spot-on. Gorgeous. And who will be going home? Captions by Ericsson Access Services