ANNOUNCER: Previously on MasterChef Australia... Blue team, I need you to work quick! ..Karmen's blue team did everything they could... Chop faster! Come on! ..to avoid going into elimination. But... There's something missing, isn't there? ..the pressure proved too much. Tonight - they were a team. Now... Don't know about you, but I'd have my game face on today. ..they're going head to head. I want to wow these judges. And for Jimmy and Theresa... Being in an elimination against my brother is not good. ..it's their worst nightmare. It's going to be a terrible day. Come on! You need to push now! These contestants will do what they have to... Let's go! Come on! ..to avoid going home. Quick, run, Nidhi! I'm freaking out right now. # 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 (GROANS) Good morning, Elise. Morning, Theresa. JIMMY: Morning, Miles. MILES: Morning, Jimmy. It's so hard. Yesterday we all cooked so well together. And now today we've got to kind of fight against each other. It's a bit hard, but I think everybody's gonna bring their A game. Right? Yesterday was a really long day. We were all in together and worked pretty damn hard, so we were all a bit gutted that we're going through to the elimination, but you've just got to take a positive spin on it and go and give it your best shot. THERESA: Being in elimination against my brother Jimmy is not good. Good morning. Hey! Good morning. How are ya? I'm good. How's your headspace today? I'm good. I'm good. Yeah. I think this is just the not-fun part where you pack all your junk and then unpack it again later, right? Exactly, because we're both coming back. Yes. We are. OK? I am so happy to have my sister here. We haven't lived in the same city for almost 15 years. We've lost so much time, and to be in this house together, going through this absolutely amazing journey together has been something I'd never planned for in my whole entire life, and to have today possibly being the last day would be just absolutely tragic. And I love you, Jim. I love you. It's OK. This is my first elimination and I'm feeling a bit nervous about it. With my husband's support and everything, I came here to become a chef. I'm quite missing my husband right now. He always tells me that, "You are made for what you are, so... "You are made for cooking, so that's your thing, "so you have to fight for it." That's it. You ready? KARMEN: Being in elimination is not where I want to be. Yesterday, the blue team lost. I was captain. But the team just didn't communicate as well as we should have, so I'm going to fight as hard as I can today to stay in this competition. This is only the third elimination, so I am a little bit gutted to be in it. But I'm gonna bring everything I have today and just be completely focused so that I can come out strong. Good morning. ALL: Good morning, Gary. Don't know about you but I'd have my game face on today. I'd want my head in the game. Today, you need to focus. Eliminations are where MasterChef winners are made. Raw talent, you've got. You're the best home cooks in the country. Now it's about more. And to win this thing, you need more, more, more. The more eliminations that you survive, the better cooks you will become. Today's elimination will be fought out over two rounds. The nub of this challenge is very simple. You want to be one of the best seven dishes. If you are one of the best seven dishes, you will be safe up on the gantry. The three least impressive - final round. Worst dish sends its maker home. In round one, you must prepare a raw dish. When I say 'raw', no heat can touch any part of the dish. You must choose one ingredient from the pantry behind us. That could be vegetable, meat, seafood or fruit. Think very carefully about what you choose, because the ingredient that you pick to use raw in round one will also be the ingredient we'll ask you to use as a cooked element in round two if you're unlucky enough to be there. THERESA: Knowing that you have to cook it in the cold and the hot means you need to have two dishes in your mind for whatever ingredient you choose. That's dangerous, because am I already thinking I'm gonna be in the second round? And that's not a good mindset to be in. Well, you have 30 minutes to give us a delicious raw dish. You have full access to the pantry for all the additional ingredients that you need. Your 30 minutes starts now. (OTHER CONTESTANTS CHEER) Come on, guys! NIDHI: So I'm taking cauliflower as my element today because I have two good dishes for each round. I'm making a mixed cauliflower salad. I'm adding grated cauliflower in it, some onions, some peppers, some chilli in it. I love chillies. I think that I was in my mum's tummy and she ate lots of chillies, and I love chillies like anything. CON: I'm feeling good, I'm feeling clean, my mind is clear, and I want to wow these judges with this plate. So I'm gonna do a tuna that I've marinated in some soy and mirin. I want those umami flavours. I'm gonna do an avocado miso mousse, and then I'm gonna do a nice, fresh little pickled salad. I've got a little bit going on and a lot of flavours, so the thing for me here is to get the balance right. I don't want to have to cook in round two. And what is it, firstly? I'm gonna do, like, a strawberry fool, coconut, a little bit of shaved dark chocolate and just some macerated strawberries. You've just got to make sure that cream is beautifully... Yep. ..light and billowy. Thanks, Matt. WOMAN: Come on, Charlie! Whoo! (APPLAUSE) JIMMY: I'm doing a scallop ceviche today, with a little bit of fennel just to give it a bit of crunch. Today I'm gonna show the judges that I'm not gonna overcomplicate things and that I can keep the flavours as clean as possible. Today my core ingredient is a pear. Hi, Matt. Are you doing a dessert or are you doing something savoury? I'm doing savoury. I'm gonna do a salad with pear, bok choy, Asian dressing. Are you gonna add some other crunch, then? Yeah, I've got some walnuts. I'm not sure which... Walnuts?! Yeah, I know! Walnuts?! I was thinking pear and walnuts, but it's not really a bok choy. Maybe almonds or...might be better. Because I'm just making a salad, I do have to make sure that the salad... ..is complex enough and they're just gonna love it, right? So it's got to be something they want to eat. But you know what? Taste. Taste. I will. Thank you. (CHEERING) Come on, Ellie! Go! I've chosen the tuna and I've got two Japanese dishes in mind - raw sashimi and a cooked tuna tataki. First thing I do is start working on the mayonnaise. I really want to balance these flavours right. Crack two egg yolks in a bowl, squeeze in a good chunk of wasabi and whisk those through. That looks REALLY strong, doesn't it? Really strong. Very eggy. Yeah, it's got a bitey... I'm gonna dip my finger in. That's quite eggy. I'm worried about that. Worried about the mayo. Thank you. I'm thinking about what I can add or take away from that. But at this stage, I can't turn back. I've got to keep going with the other components of the dish. We hope you've come up with a great idea! 15 minutes down, 15 to go. (CHEERING) NIDHI: I've chosen cauliflower today, so I'm making a mixed cauliflower salad. Grated the cauliflower so it looks like a couscous. Yes, so I'll be mixing it with onions, fennel for the freshness, and some herbs in it and a bit of chilli, and I'm using a creme fraiche with sumac for the dressing. Right. So it's not, like, particularly... So, it's just a salad? Yeah, it'll be a cauliflower salad. It needs something else. Doesn't it? Like, I love that. That's a great idea and it looks beautiful, and then you're gonna mix it with all the choppy stuff, which...maybe DOESN'T improve it. But it needs something else. I think you need to think. It's now a 12-minute challenge for you. I'm freaking out right now that I chose cauliflower, and what a dish I've chosen. But there's no time for me to change anything. My reaction is like, "What am I going to do?" GARY: So it's just a salad? Yeah, it'll be a cauliflower salad. It needs something else. I think you need to think. It's now a 12-minute challenge for you. The judges walk up to my bench and they say that I need more with my salad and there's just, like, 12 minutes left. But I cannot change it. I just have to make it the best. I don't want to go in the next round. I want my dish to be selected right away. I'm worried about Nidhi. She's making this sort of cauliflower tabouli, which...looks nice. Yeah, it does. It's a great idea. But then she's done a rough chop of other ingredients. So, nuts? No. There's no... And this is what I said. Any dried fruit? No. Where's the crunchy? Where's the salty? Where's the umami? Where's the interesting bit? I'm really worried about Theresa. A pear and bok choy salad - no matter how good the dressing is, I think it's gonna struggle in the quality of cooks we've got here. (CHEERING) Guys, come on! Five minutes to go! You need to push now! Don't forget, raw, raw, raw! Come on! MILES: I finish off cutting the tuna and now I'm gonna rethink that mayo. Gary's a little bit concerned about the mayo because he tasted it earlier and said it had too many eggy flavours in it. So, sesame oil, I've got that in the mayo with a bit of ginger. Add a little bit more olive oil as well. It's building up and I'm thinking the flavours are improving and I'm starting to get happier with it. WOMAN: Go, Elise. Go, Elise. Go, Elise. WOMAN: Come on, Karmen! Looks amazing! WOMAN: Come on, Chloe! Today I'm doing a scallop ceviche with a compressed cucumber and a fresh herb salad and some cultured cream. There's about three minutes to go now. I want to taste all my elements together to make sure that they marry well. And it tastes really good. I'm really happy with it. Yes! Two minutes to go! Come on! (CHEERING) Two minutes! Let's go! Come on! GARY: Come on! CON: I've done the tuna two ways - some completely raw, some marinated with some soy and mirin. I want to wow these judges with this plate. I want to make sure that the attention to detail is all there and that the tuna is the hero. THERESA: There's only two minutes left to go and I don't know how much more I can fluff around with this dish. Do I serve it in the leaf, off the leaf? In that plate or in that plate? I think I've already gone so far into dumping the salad on the plate, it's hard to bring it back to a beautiful state. One minute to go! One minute to go! (CHEERING) NIDHI: I'm trying to add a crunchiness into the salad and I've just got pine nuts, and I know that they're not that crunchy, so I run towards the pantry to grab some almonds. Quick, run, Nidhi! This is your place in the competition! Run! MAN: Run, Nidhi! I'm still questioning myself, but it's no time left. 30 seconds! (CHEERING) JIMMY: I've got my lovely plate, I've got my fennel salad on. I'm making sure that I don't put too many of the scallops to overcrowd the plate. BRETT: Go, Jimmy! MATT: Come on, Jimmy! I finish the plating, and I have decided to put a little bit more of the lime juice onto the ceviche just to give it that extra tartness. I'm just hoping that it's not gonna be too overpowering on the plate. Ten seconds! Nine! Eight! Seven! Six! Five! Four! Three! Two! One! Time's up! (CHEERING AND APPLAUSE) Wow. Mmm. I'll say it - I think it looks... It's making me smile. (LAUGHS) Can we just eat? Yeah. What is it? What's the ingredient? It's tuna. (SOFTLY) Yeah. Oh! I love that. Yeah, I love that. I really love that. A lot. (CUTLERY SCRAPES ON PLATE) That's the only comment you need, Con. That is GREAT. (CHEERING AND APPLAUSE) CON: I feel like this is the moment that I've been waiting for in this kitchen. I could not be any happier. Hey, Nidhi. Hey, George. What was your hero ingredient? Cauliflower. OK. You know what I taste when I taste this? I taste missed opportunity. I taste...gee, if that cauliflower had pomegranate seeds and dried fruit and nuts and, you know, was all about the crunchy texture of the cauliflower, and maybe some pickled cauliflower on top... Yep. ..I'd be in absolute heaven. Nidhi, start thinking. Yeah. I'm not at all feeling confident, and if they'll tell me to cook for the second round, that wouldn't be a surprise for me. Chloe, tell us about the dish and what you've done. So, I've done a scallop ceviche with a cultured cream and a compressed cucumber and mint salad. It's a very good dish. Thanks, George. And it looks beautiful. Yeah, it does. Thank you. (LAUGHS) Oh! Hi, Heather. Hello. What's the dish? It's ponzu ceviche of scallops. Yum, yum, yum, yum, yum, yum, yum. We need say no more. That's it. Perfect. Karmen. Sashimi salmon with avocado mousse and a cucumber and radish salad. Yum. Thank you. Elise. ELISE: I love carpaccio. I wanted to do a dish that I love. And this is what I came up with. Pretty darn tasty. Charlie. What was your hero ingredient? CHARLIE: Strawberries with coconut, a little crumb and white chocolate. It's not... It's not a complex dish, but, gee, it's a delicious dish. Yeah, thank you. (CHEERING AND APPLAUSE) Hey, Miles. Gentlemen. What ingredient did you pick? Tuna. Tuna. I'm hoping you fixed up that mayo, 'cause when George and I came round, it was really eggy and really dominating. Look, I really love the combination of this crunchy, underripe nectarine with the fennel. I think that's a really good combination. But...that mayonnaise is...is eggy. I tried to correct that mayo. Obviously I just didn't take it far enough. THERESA: There's two dishes left to be tasted, my brother Jimmy and I, and I am so hoping that we've both done enough to get through this round. Theresa. What was the core ingredient? Core ingredient was pear. What do you reckon of the presentation? You know what my real concern is? You made an absolutely beautiful dressing. Cos I tasted that coming around. Yeah. I want to see it laid out so I can see that dressing. And what's happened is we've now ended up with a kind of slightly sludgy, kind of, looking mess... Yeah. ..of green and a san choy bao leaf. Yeah. Let's hope those walnuts are an inspired addition. Walnut and pear is great, but walnut and bok choy? Mmm. Raw bok choy. I don't have a problem with the walnuts. For me, it's just more... ..I want more. I don't see any growth here, Theresa. OK. I think that's what it is. Jimmy. What's the dish? The dish is a ceviche of scallops, and I've got that on a fennel salad. OK. Dressing? What did you use? We've got lime, chillies, sugar and shallots. OK. Nice. Looks pretty. I'm very happy with my dish today. I think it looks pretty. It's the flavours that I wanted to put on there. I'm just hoping that the judges like that. That's REALLY acidic. I can't taste fennel and I certainly can't taste the scallops. I came into this as the judges were walking up thinking that I had a really good dish, but unfortunately, they don't feel that way. It means you could be in trouble, eh? THERESA: Hearing the comments that they're saying to Jim is not good. I would just absolutely hate to be in the next round with my brother. If I call your name, please step forward - you are in round two. Theresa. Nidhi. The competition for the third place was very, very close. Too much acidity. Too much egg yolk. JIMMY: Theresa's in the bottom three. Oh, my goodness. If I had to cook up against her, it's going to be a terrible day. The competition for the third place is very, very close. Too much acidity. Too much egg yolk. The last person in round two... ..is Miles. Sorry, mate. The rest of you, up you go to the gantry, guys. (APPLAUSE) JIMMY: It's hard for me, you know, having been just barely scraping through from bottom three, but I'm going to use this opportunity to make sure I cheer Theresa on. Miles, Nidhi, Theresa, you are now in round two, so you've got to cook to save yourself, using the same core ingredient as you did in round one. So, Miles, you used the tuna, Theresa, you used the pear, Nidhi, you used the cauliflower. This time, you've got to cook it. So, it's not a raw challenge - it's a cooked challenge. You have one hour. Open pantry, access to the garden, plenty of time to give us a delicious dish. Obviously, the least impressive dish sends their maker home. Are you ready? ALL: Yes, Gary. Your time starts now. (CHEERING) MILES: Today is all about fighting. I'm not ready to go home yet. I'm still learning and still having fun and I really want to make my kids proud. MAN: Come on, Miles. Come on, Miles! Let's go, Miles! Today I'm gonna be making a tuna tataki, which is a lightly seared piece of tuna crusted with sesame seed. With that, I'm gonna combine a seaweed and cucumber salad and a miso-based eggplant. I spent five years in Japan off and on. My daughter lives in Japan, so I've cooked fish in a Japanese style before. My son's a gun chef, and so now we've got this group dream of the three of us starting a restaurant together and bringing the family back together, so to speak. Today is all about making that dream a reality. JIMMY: Come on, Theresa! Whoo! Come on, Theresa! I'd be devastated to leave now. I don't think I've shown my potential. So I'm gonna fight as hard as I can. I'm gonna concentrate and I'm just gonna do my best. My dish is a mulled wine poached pear and it's going to be served with crumble and a cardamom parfait. Red wine poached pear - nice, right? GARY: I don't know. How do you want it on the plate? How is it gonna look? I reckon a whopping great pear in a bowl - not so attractive. We're always looking for a clever element. You need to, you know, think outside of the square a little bit. THERESA: If I'm gonna stay in this competition, I need to just calm down, breathe and think outside the box to see what I can do to make this more than just a poached pear. That's it, Theresa! Whoo! I'm going to make a cauliflower platter today, and in that, I'll be putting up a stir-fried cauliflower with a coin paratha and a cauliflower and potato bhajji with mint chutney. Firstly, I'll be preparing for the bhajjis. I'll be chopping up and parboiling the potato and the cauliflower so that I can fry it in the oil later on with the batter. In Indian tradition, when we fry something, we leave the first thing for the gods. I think MasterChef is a life-changing experience. This opportunity is just like a second birth for me, and with God's grace, it will be just like a dream come true for me. This is what I wanted. MAN: Come on, Nidhi. MAN: What's up, Nidhi? Raw no more. This is all about cooked! 45 minutes to go! Come on, guys! Come on, Theresa! Go, Theresa! MILES: I finish off putting the cucumber and seaweed salad together. Next thing I do is prepare the eggplant, so I slice that up, sprinkle some salt on it to draw some moisture out. Later on, I'll rub that with oil and put it in the oven just to slightly bake it. I'll add some miso paste to that and garlic, and that'll highlight all of that combined textures and flavours. Miles is doing really well. He's got a lot of elements on the go. He seems to be multi-tasking really well and I think he's gonna put up a good dish today. I like the sound of it. WOMAN: Go, Miles! Come on! Whoo! THERESA: I've got my pear poaching in the mulled wine and we're halfway through the cook. So, for me, the next most important thing apart from the pear is the parfait, because if it doesn't set, that would be a disaster. So, I'm gonna actually set it without using an ice-cream machine just to save time. Theresa, I think she's focused, but...there's a focused frazzle that she gets. (LAUGHS) And I think she's got that right now. So, there's a lot of things going on in her head. She needs to just pull back and be very, very clear on what the final plate's going to be so that it can help her focus now. All I have to do now is put it straight in the blast freezer. I've just got to be careful not to leave it in there too long. MILES: I've got the eggplant in the oven. It's looking pretty good. Next thing I'm gonna move on to is cutting that tuna, because that's the hero of the dish. When this tuna's cooked, it'll just have a beautiful, brown, crisp edge around it, and when you cut through it, it'll be soft and pink on the inside. WOMAN: Go, Miles! Next, I'm gonna prepare the sauce. I'm stoked to be using the daikon. Japanese radish is the key element in this sauce. A bit of theatre. It's a presentation point as well. It needs to be a conical shape just for the presentation, and when the sauce is poured, it'll collapse in the bowl and look pretty. Do not let this be your last cook in the MasterChef kitchen! 30 minutes to go! Come on! Alright, think, think, think. OK, so... (CHEERING) Come on, Theresa! Go, Nidhi! WOMAN: Come on, Theresa! Get this beautiful, hon. My pear's been poaching for 30 minutes. I take it out of the mulled wine and I'm thinking about what the judges said to me about being more creative, so I've decided I'm going to make pear balls and roll them in the crumb that I'm gonna use for my crumble. So I get a second pear from the pantry and I cut out little balls and I poach them for a little while, and then I roll them into some caramel so it becomes sticky, and then I roll my crumb on top. CON: Onto the second. That looks beautiful. That looks beautiful. That looks beautiful, Theresa. NIDHI: The next thing I'm doing is to do the coriander and mint chutney. It tastes very good. I'm very happy with the mint chutney. MATT PRESTON: 15 minutes to go! 15 minutes! Get cooking! (OTHER CONTESTANTS CHEER) MILES: Now it's time to sear the tuna. This is the key element. This is where the perfection has to, you know, shine. If I don't cook this tuna right, then I'll be going home today. Tuna needs about 30 seconds on each side just to sort of brown the edges and leave the centre nice and pink. Tuna's the core ingredient. If it's not cook perfectly, then I might as well just walk out the door. MAN: Go, Miles! Keep pushing, mate. Come on. Let's push it. THERESA: So I've got the pear, the ice-cream and the crumble. That's going well. I want to make a mulled wine puree. I need to set it and then puree it. WOMAN: That looks really good. Beautiful. This is a really important element on my dish because it's not only taste and texture, but it's presentation. So, next thing I move to is the cauliflower and potato bhajji. The most important thing right now for me is getting the bhajjis cooked perfectly. So, I want my bhajjis to be crispy from outside and soft from inside. GARY: They're KINDA crispy. KINDA crispy. I'm just freaking out in my mind. He's worried about the bhajji. To make it a good dish, I need all the elements in the dish to be perfect. And if they are not, then it will be a possibility that I'm going home. I'm making the second batch. I need to get them right. The rule is, towards the end of the challenge, speed up - don't slow down! Five minutes to go! Come on! (CHEERING) THERESA: I get my parfait out of the freezer. Yeah, too hard. The parfait is hard and you cannot quenelle a hard rock parfait. OK. I'm really worried. I'm trying to soften it with my spoon so it's soft enough to get a good quenelle. Come on, Theresa! Push it! Getting a beautiful quenelle onto my dish is really important. Theresa! But it's not working. Get something on the plate! Hang on. Almost there. Hang on. (GROANS IN FRUSTRATION) Come on, Theresa! Push it! The parfait is hard. Hang on. Almost there. Hang on. (GROANS IN FRUSTRATION) The clock is ticking. I'm running out of time. Getting a beautiful quenelle onto my dish is really important. Theresa! Get something on the plate! Yeah, yeah, yeah, yeah, yeah, yeah. That's it. Hang on. Get something on the plate! I'm up there and I'm going nuts. Get it on the plate! You're stressing me out, man. Just relax. Nice one, Theresa! I get one little... little quenelle out. That'll have to do. It doesn't come out as beautiful as I wish, but I do get one into the freezer, and that's a relief. MAN: Come on, Nidhi! Keep pushing! So, for the plating, I'm cutting the parathas in triangles and then I'll be putting up some cauliflower and potatoes on it. I have made another batch of bhajjis. I'm hoping that they are perfect because the judges love crispy and crunchy in the dish. MILES: The tuna is sitting on the chopping board. I'm about to cut into it. I'm praying, I'm hoping, I'm wishing that as soon as that knife hits it, it slides through and it's perfectly, beautifully cooked on the inside. It's cooked to perfection. MAN: Oh, nice, Miles. As long as I can get this on the plate and make it look presentable, I'm home and hosed. I've got to present this thing well. Japanese dishes are always presented delicately and intricately, so hopefully I can replicate that somehow with my limited skills. Go, Miles! WOMAN: Go, Miles! Keep pushing, mate. I don't want to stress you out any more, but you've only got... ..one minute to go! One minute! One minute to go! I know, I know, OK. Go, Miles! Let's go, Theresa! Run! Run, run, run! So, literally in the last minute, I've got to get everything on the plate, so I cut a disc out of the crumble. It's kind of got a soft, cakey texture, which will be great. I set my pear carefully on top. It looks beautiful. I get my two balls on there. I love the way it looks. I've got my quenelle already ready in the freezer. I've got to get my s... Oh, my sauce! 30 seconds! Come on! Come on, Theresa! I'm trying to break it up and it breaks up, but I've still got to whiz it to make it into a puree. (CHEERING CONTINUES) 10 seconds! 10 seconds! Nine! ALL: Eight! Seven! Six! Five! WOMAN: Get your flowers! Four! Three! Flowers! Flowers! Two! One! That's it! Time is up. (CHEERING AND APPLAUSE) And time runs out. Devastated. I think about how I've left this important element off the plate and I'm just kicking myself. It looks amazing. It looks beautiful, the pears. Would have been nice to have the red wine on it. MILES: Oh, it looks delicious. Well done. MILES: I'm really proud of myself. The motivation today was to create a spectacular dish both my kids would be really proud of, and I think I've done that. So, yeah, I'm really happy. Man on a mission. Mission it is, Gary. Yep. So, what have you cooked? It's a tuna tataki with a cucumber and seaweed salad and a miso-based eggplant. Were you disappointed that you found yourself in round two today? Oh, slightly disappointed, Gary, yeah, but, um... ..it's another opportunity to cook, another opportunity to learn. Do you think this competition will give you what you want? You know, you want this shoe in with your son, who's training... Training as a chef or he is a chef? Yeah. Louis is in his second year as an apprentice. I was cooking with Louis a couple of months before I came here and said, "What's YOUR dream?" And his response was...um... ..he said he wanted to work with me. And, um... ..that just, you know, knocked my socks off. That's wonderful. That's a great dream. Thank you. It's real. It's real. It is real, and it's, um... Yeah. I don't know. Just, uh... You got me there! I can't wait to taste. Thanks, Miles. Thank you, mate. Thank you. Enjoy. What do you reckon, guys? I mean... Good colour on those sesame seeds. Look, I love the work he's put in with all these elements. And I'm looking at that dish and going, "Yum. Really yum." And this is a really cool... that sort of grated daikon. Yeah. Yeah, with the little chilli on top and it sort of just breaks up in the dressing, so you get all of that yumminess. So much about this dish is about the dressing, because that tuna cooked that way, you know, there's not a lot of dimension to it. Yeah. But that dressing should bring saltiness and sweetness, a bit of heat, and a little bit of kind of bitterness with the daikon. Mmm. Wow. I absolutely loved that. I think that's so delicious. It really is. And I think, um... you know, he's cooked the tuna just absolutely beautifully, you know? In that kind of tataki style. I love the balance of the dressing. There's enough sweetness, enough saltiness. I love it. I really, really do. It's a cracking dish. Yeah. Yeah. No, everything plays a beautiful role. The saltiness of the miso, the sweetness of the dressing, the bitterness of the daikon. He's done a great job. Right. Let's get the next dish in. NIDHI: All the best. THERESA: Thank you. I'm walking my plate up to the judges and my heart's tight. Leaving the sauce off my plate is devastating. 1 Are you sure it's OK if I get a ride? Yeah, yeah. Dad said it's fine. I'm putting on some music. OK. BOTH CHUCKLE, CLASSICAL MUSIC PLAYS Dad! OK, I'm gonna change it. Sorry, but... Yeah. OK. Ooh yeah. Yeah. Turn it up. DUB MUSIC PLAYS, PHONE PINGS Hey, the others wanna hang out. Um... Hey! BOTH LAUGH ALL: # It's time to cut and run. It's time to... TYRES SCREECH # It's time to cut and run. It's time to cut and run. # Oh my God. Get off! Yeah! It's so obvious. So wasted. TRUCK HORN BLARES, GIRLS SCREAM, LAUGH (LAUGHS) TV BEEPS I'll probably drop Libby home after dance so she doesn't have to walk home in the dark. Thanks, Dad. I'll be home a little bit after 10, not too late. I love you guys. Yeah, all good, love. THERESA: I'm walking my plate up to the judges and my heart is tight. Leaving the sauce off my plate is devastating. You were motoring in that cook. There was an energy that I've not seen from you so far. Yep. Why? Um... I don't know, I just feel like... ..I really want to prove to you that I CAN cook. I feel like I haven't done it yet. So I think for me, there's so much I wanted to put on the plate. I wanted to have the fluid gel on there, so I'm disappointed in myself. Is it making it harder for you to have your brother here? And also, you know, he's put up some good food. Yeah. It's great sharing this with my brother, for sure, and I want him to do well, but there's another emotional element that I'm working through. You know, in any family, especially when you're the younger sibling, there's always that thing where you feel like you've got to prove yourself. How about just prove it to yourself? Yeah. You know what I mean? Cos if you love it, we're gonna love it. So I think you've got to take the positive of it and now start focusing in - hopefully, if you stay. Yeah? It's time for us to taste. Thanks, Theresa. Thanks, Theresa. Thank you. What do you think of the presentation? I think it looks beautiful. I'm not a fan of poached pears. But actually, I just look at that and think it looks beautiful. You know, I think you're right. I think, you know, what she's done is she's given us obvious crunchy, obvious creamy to go with the poached pear. She does seem to be bamboozled by the MasterChef kitchen, though. Yeah. Pear looks very good. Does look very good. Hmm? OK, look at that. That's a good idea, isn't it? Jeez, I thought that biscuit was gonna be tough and... Yeah, yeah. ..you know, not nice at all. But I love that biscuit. It's like a really... It's a bit sort of, like, Anzac-y in ways. Buttery, it's oaty, it's salty. And it goes so well against the freshness of the pear, which has got a little bit of spice, not too much sugar. Those balls, those little Parisian pear balls are... ..you know, gee, they're spectacular. And then the creaminess of the ice-cream. Gee, there should be more, but... Oh! You know? Yeah. Is it missing that syrup? Oh, I think it is. I think, you know, she described it as "mulled wine" and it's an aromatic, you know, red wine. If she reduced that to a syrup, I think it would have just really added another little element to the dish. So I think it's missing the syrup. More ice-cream for the size of the serve. More ice-cream. Yeah. You can't serve a tiny scoop like that. But it's that all-important balance, you know? Yep. And if the balance is not there in the dish, then it's never quite the same, is it? Yeah. So, the question is whether there's enough balance in there to keep her in the competition or whether or not... ..it sends her home. Let's get the final dish in. I don't want to leave this competition so early. Doing what I wanted to do with my life, it means a lot to me. So I hope I've been able to impress the judges with my cooking. Nidhi, what have you cooked? I did, like, an entree platter with curried cauliflower with potatoes and a coin paratha and some cauliflower and potato bhajji with mint chutney. Your husband, he wants you to be here, yeah? He...definitely. He is the only driving power... ..which has kept in me that I can do it. I just want to cook. That's the only agenda in my life, and serve people, make them have a good opinion about Indian food. Let's hope you can, Nidhi. Yeah. Absolutely. We're gonna taste now. Thanks. Thanks. What do you think, guys? Honestly? Honestly, I love that idea of wanting to try and do something different and show a modern spin on Indian food. I think that's very exciting. I don't think she wants to cook food like that. The bit I love, for me, is the little cauliflower paratha, you know, with the chutney. I think it's really delicious. There's lots of lovely flavours in that chutney. There's a bit of heat, you know, the coriander, obviously. So it gives it some real complexity. But I'm not keen on... on these little bhajjis. Yeah, they're just, like, really covered and... It's too thick, isn't it? Yeah. The idea of doing, you know, potato and cauliflower is obviously a classic, but this poor potato is undercooked. That's REALLY undercooked, isn't it? Those bhajji ain't good. And those bhajji could send her home. Yep, I agree. Today was all about versatility with those core ingredients, one of which you had to choose and use for both rounds. You didn't do so well in the first round, which was using them as raw ingredients. The question is, how did you go in the second round, when they had to be cooked? Miles, I'll be honest with you. It was... ..dee-licious! The tuna was cooked perfectly. That dressing was sweet. The daikon was bitter. And the use of that seaweed in the cucumber salad gave it this wonderful authenticity that we absolutely loved. And that's why, Miles, you are safe. MILES: Oh, the relief is just incredible. I'm just overwhelmed with joy, relief and just so happy to have presented something to them that I was, one, really proud of, and two, that they really enjoyed. MATT: Theresa, Nidhi... ..one of you is about to go home. MATT: Theresa, Nidhi... ..one of you is about to go home. Theresa, your pear was perfectly poached and we loved that almond biscuit. But... ..there just wasn't enough of that cardamom ice-cream... ..and where was the syrup? And, Nidhi, that mint chutney was the perfect accompaniment to your cauliflower-topped paratha. But in those potato and cauliflower bhajjis, your potato was undercooked and your batter just lacked the crunch that we yearn for. That's why I'm sorry to say that you are going home, Nidhi. (BOTH MURMUR INDISTINCTLY) Oh, Nidhi, we're gonna miss you! We're gonna miss that smile of yours, we're gonna miss the huge impact you've had on this competition in the short time that you've been here. Thank you so much for those. I loved everything about it, being with so many other people who are passionate about cooking and... Marco Pierre White loves my food like anything. This is beautiful. Thank you, Marco. I wish you had a restaurant where I live. I'd be there every week. Thank you, Marco. Thank you. This whole experience is something which I'll be cherishing for the whole of my life. It's a life-changer for me. Thank you. That's beautiful. Thank you. Thank you very much. (CHEERING) I'll be giving inspirations to so many other people who want to cook. A simple person like me can cook. And in this country especially, if you're working hard, your dreams do come true. We always tell you guys to go home, get some rest. Well, do that, but then after that, do some more resting. Because next week, it's gonna be beyond huge. (LAUGHS) Big call, huh? But you'll believe me. Trust me, you will. Off you go, guys. Bye-bye. See you soon. Thank you. ANNOUNCER: Next time, an international superstar descends on the MasterChef kitchen. The one and only domestic goddess, Nigella Lawson! It's honestly probably the best day of my life. I just can feel I'm gonna have a fantastic time. Contestants... I am a little star-struck. ..and judges... He's having a moment. ..will be excited beyond words. Terror in the eye. They'll push to impress... I like a man in a flowered T-shirt. ..and deliver the most decadent dishes... I'm wearing something stretchy. I can eat a lot. ..we've seen so far. Absolutely heavenly. Fantastic. That is my type of food. And one dish will have Nigella desperate for more. I'm taking it! I'm going back for another one! I'm the guest. Able 2016