ANNOUNCER: Previously on MasterChef Australia... ..with Nigella's arrival, they were out to impress... Thank you! Mwah. ..serving up the most indulgent of dishes. Absolutely heavenly. But for Miles, Chloe and Jimmy, the disappointment of elimination. Tonight, a pressure test sent by the queen of home cooking will be one of the toughest in MasterChef history. Three dishes, three times the pressure. What are they thinking?! And they'll have just one hour... Come on! ..to do it. With the threat of elimination... Got to make sure I'm going flat-out. ..it's pressure of the worst kind. Come on! Less haste, more speed. Time is running out! What is she doing? I'm absolutely frantic. Who will deliver? I'm pretty happy with that. It makes you smile, you know? It's alive. Who will be going home? # 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 How are you, mate? Elimination day today, mate. How you feeling? Alright. Had a good sleep. How did you go? Oh, bit broken, but you know. I'm ready. Ready, pumped. Ready to rock'n'roll. I've had a pretty good run in this competition so far. I did well in the judges' auditions. Jimmy, this is absolutely bloody delicious. Oh! And also in Billie's mystery box. Wow. If you're cooking like this on day one... ..where are we going to go? But things didn't go well in yesterday's invention test. I've got to somehow get my groove back. So, you woke up in a positive mood? Yeah. Yeah, good. Woke up in a positive mood. Just thinking about leaving my little sister! You're not going anywhere. I'm really close, obviously, to my sister. I love her to death. You just got to cook the best that you can. It's true, though. I love you. I'm going to go in there, I'm going to give it everything I've got. 110% today. CHLOE: When I went home after yesterday's cook, I had a big cry, had a very big cry. I've always struggled with my confidence ever since I was in school because I was bullied. I guess I never really felt like I belonged. I found it really hard. Cooking was the first thing I did that people recognised that I was good at. Expressing who I am through food and being confident in doing that has really helped me believe in the person that I am. Today, I'm coming in with a redemptive mind and I know that I can do really well. I just really need to harness that confidence today. Thanks, guys. MILES: I consider myself lucky to be in this competition. I got the very last apron. I got in by the skin of my teeth. But now that I'm here, I don't want to go home. Let's do this, guys. (CHEERING) Go, Jimmy! Good morning. Welcome back to the kitchen. Today's pressure test has been set by Nigella, quite obviously, and has a level of complexity and difficulty that I think is all too familiar to home cooks. Because it's all about the timing. CHLOE: What the heck? I bet you weren't expecting that. No. Or this. (NERVOUS LAUGHTER) Yeah, I'm starting to get nervous now. You're not cooking one dish... ..you're cooking three. Oh! (LAUGHS) CROWD: Oh. What are they thinking?! NIGELLA: Today you'll be cooking... ..my crab avocado salad... Ooh, yum. ..my lamb with radishes and peas... Yum. ..and my coffee panna cotta with chocolate coffee sauce. Yum! This is what great home cooking is all about. Good, honest, super tasty food, and it's absolutely gorgeous. Right, contestants. Come forward. Shall I join you? Please do. Thank you. Wow. So, entree, first course, crab salad, yeah? Before you dress the crab, you have to make sure any excess liquid is out because you don't want to dilute the dressing and you also want to get as much flavour into the crab as possible. JIMMY: It looks so fresh and just so inviting. It doesn't look overly tricky, so so far, so good. Now the lamb here. You got beautiful lamb, peas, radishes, this beautiful little sauce of anchovy, and, of course... Roasted garlic sauce. Some crisp fried shallots on top. Obviously it's really important to cook the lamb absolutely correctly. You have to keep testing. I find you can tell a lot about meat by touching it, how much bounciness it has. MILES: You always want lamb to be just on the medium side of rare. If you don't cook that right, head for the doors. Now, this simple little dessert... Mm-hm. That wobble. Oh, that wobble is all-important. Nigella, would you pour the sauce on? I will. I've made a few drops. I don't mind that. Would you like to taste? Yes, please. Tuck in. There's little hints of lime, a little bit of chilli, some wasabi. It's just spectacular. And the crab is the hero and it just sings. You definitely get the acidity in the dressing. It really marries everything together. Then you have the creaminess of the avocado. It's delicious. Lock that flavour into your memory bank, yeah? You're going to need it. Right, guys. Now the lamb. JIMMY: That's really lovely. How delicious is that? That's really lovely! It's just cooked to perfection. It's so tender and juicy and aromatic. CHLOE: The sauce makes everything pop and so, if you don't get that sauce right, it's definitely going to let the whole dish down. Alrighty. Sweet time. (CHUCKLES) I put my spoon in the panna cotta and the chocolate sauce and I get this kick of coffee liqueur that is full-on... Yep. (LAUGHS) ..but delicious. It's delicious! Melts in your mouth. And it's not that sweet. MILES: It's soft, it's silky and smooth. The sauce is rich. It's typical Nigella stuff - luscious, bold, sensuous flavour. Now, of course you're up against it, but when you're cooking supper at home, you need to get everything done in order. You've got friends coming, you need supper on the table - they don't want to wait three hours. So that is just normal life. You know, I really, really hope you enjoy it. Food gives such a pleasure. I don't want you to feel the pressure only in the pressure test. It is also a bit of a PLEASURE test. You know? Happy with that. And I want you to feel the pleasure as well. Thank you, Nigella. Nigella says it should be a pleasure test, but having to do three dishes, this is crazy. This will be so high in pressure and stress for them, I am so thankful I'm not there. MATT: So, three dishes, three times the pressure. But I fear... ..that is not all. The real kicker is to recreate all these dishes, you will only have... ..one hour. (LAUGHS INCREDULOUSLY) That is full-on. We have 60 minutes. It's what we home cooks do all the time. I'm sure it can be done but, man, it's going to be head down and bum up. Are you ready? ALL: Yes, George. Your time starts... ..now. (CHEERING) CHLOE: Today I'm definitely in a really positive headspace. I'm very focused and I'm very determined to do well. I need to get straight into doing my coffee panna cotta because it will take quite a while to set in the fridge and I need to have it finished before I can move on to the rest of the recipe. I pour out 125ml of espresso and I combine that with 50g of sugar. Exactly 50g. The recipe is really specific with what you have to do and I'm really following it and I'm making sure that I do it the exact way. I then need to add my cream and my salt and bring it all to a boil. Chloe, how's it going? Hi, Nigella. I don't want to... Are you feeling good? Yeah, I'm feeling really good. I'm doing my panna cotta now. I'm on track. Fantastic. Thank you. Going into a pressure test, I feel reasonably confident. I like pressure tests. I'm good at them. I've proved that in the past. I was the only one that got every element on the plate in the Shannon Bennett pressure test. Wow. I'm confident that I can do that again if I move quickly. I know that the most important thing is to get flying early. This panna cotta needs at least 40 minutes to set, so it has to go in that fridge within 15 minutes of that clock starting. Just the timing's gonna be the biggest concern for me today, so I've just got to make sure I'm going flat-out and getting everything done as quickly as I can. I heat the coffee and then I add the sugar, and then I combine the coffee and sugar with the cream. I'm not sure my measurements are precise and exact, but time is ticking. You've got to use intuition in these cases. I know what it looks like in a pot, so away we go. Pinch of salt. Today, the hardest thing to me is making sure I read the recipe and also follow the time. Following recipes is absolutely one of the areas I need to work on. I am a very instinctive cook. Spoon, spoon, spoon. I'm cooking in the pressure test today because I really did not have the clarity and focus yesterday. I'm just hoping today I make sure I follow every single step. Come on, Jimmy! I think everyone is gobsmacked that Jimmy is up for elimination today. I think if you were to ask everyone their opinion of Jimmy, they would say 'a force to be reckoned with'. But I think he is a little bit unsettled. It's no secret - he's told us he doesn't really like to follow recipes. Tasting good, Chloe? Yeah, tasting really nice. My panna cotta mixture has come to the boil, so now I need to strain it and cool it down before I can put it in the mould to set. This recipe says my panna cotta mixture needs to be completely cool and I'm going to follow that recipe, so I'm going to whisk it until it's completely cool. My panna cotta mixture's come up to the boil. Strain it into a bowl and then whisk that over an ice bath. The recipe calls for this panna cotta mixture to be completely cold before you put it in the mould. But time's ticking and you've just got to get things moving. So I check to make sure it's cool enough. It seems to be a bit warm, but I'm not as precise with everything today, so I'll put it in the mould now, into the fridge, it'll cool down there. I'm within 15 minutes, so there's at least 40 minutes for them to set. I'm confident that will be enough time. Remember, every second is precious. 45 minutes to go. Come on. (CHEERING) Come on, Jimmy! Chloe! Go, Chloe! Go, Jimmy. I love you, Jim. Keep going. JIMMY: I've spent some time going through the recipe. I know I'm a bit behind, so I'm feeling a little bit stressed. Come on, Jim. Faster. Just get it on. I've combined my sugar, coffee and cream and whisked that over the heat. Next step is to cool it down, so I've gone back to read the recipe again. (MUTTERS) Espresso coffee. Uh... (TUTS) Ah, dammit! I think I might have made a mistake. (SIGHS) Phwoo! I should have put the sugar with the coffee, but instead what I've done is I've actually put the sugar in the cream. I have to go back and start again. Can you not just mix the coffee in with the one that you've already got? Yes. No. I need 125ml. The sugar will still dissolve, Jimmy. I'm just so worried for Jimmy. This is not a good start. Work fast, Jim. Let me just read, please. OK. I am just so anxious watching Jimmy. He's just made a big mistake and it's costing him time. Don't get flustered, just... I'm trying not to. If he doesn't make up that lost time, he won't get all three dishes up and that will send him home. Oh, (BLEEP). (MUTTERS) I'm losing control. This is ridiculous. 1 I'm losing control. This is ridiculous. I've made a mistake on the panna cotta and it's costing me time. I'm just freaking out. Jimmy, Jimmy, Jimmy, Jimmy, Jimmy. Yes. You know you need to have this ready to be made and cooled down? You're going to have to make sure that there aren't lumps in there. It has to be smooth. OK. I'm going to do my very best. I'm sorry. It's really important for me to stay in this competition. I'm 49 years old. I've given up a fantastic job in Singapore because I've realised food is my life. I absolutely have to make this work. You know, there's a saying which is 'festina lente'. Less haste, more speed. You've got to be fast, but don't rush so much that you're not actually following each step or that you lose your train of thought. Because if you focus on those things, you'll panic less because your brain is just going to be in there, not, like, all...you know. Nigella's right. I just need to calm down and focus on making this panna cotta perfect. But minutes are just ticking. I've just got to get on with it. Yeah. Well done, Jimmy. Thank you. Come on, Chloe. Well done! Good job! Keep moving! Keep moving. Done. MILES: I've got the panna cotta in the fridge. The next step's getting on to the lamb. I've got to chop four cloves of garlic, six fillets of anchovies, a bunch of thyme. Combine all that with some olive oil and salt and then mix that together in the bowl. Once my marinade's done, I rub it all over the lamb to marinate it and I put it straight in the hot pan on high heat on the stove to render off the fat. Aw, yum, Chlo. Alright. Come on, Jim. Just get them in. JIMMY: With the time it's taken me to adjust the panna cotta, by the time I've got it in the fridge, I've only got 36 minutes left. 36 minutes in the fridge for panna cotta is, like, cutting it really fine. I don't know if that's enough time for it to set. I've still got the lamb leg to marinade. I've still got the peas to put on. I've got the radishes to bake. And I've also got the crab and avocado salad to make. It's a lot of work in 36 minutes. THERESA: Work fast, Jim. Get your hands working while you're reading. MILES: The lamb's seared for two minutes. I turn that over and put it in the oven. At this stage, I think I've got everything on track. I'm reading the recipe well. Going home's not even a thought process at the moment. The only thing that's going through my mind is getting this thing done. I can't go home today. I've got two kids on opposite sides of the world. Our goal, our dream is to get together and run a little family business where we sell delicious food. I feel the kids are with me. They're looking over my shoulder every time I cook, and that really drives me and makes me stronger. The recipe calls for the lamb to be in the oven for between seven and eight minutes. Seven, eight minutes doesn't seem like a heck of a lot of time for a roast, but it has been seared. It will rest for a while. So it should cook perfectly. Time! Time is of the essence! 30 minutes down, 30 to go. Oh, yes! Hooray! Come on! Go, Chloe! Come on, Chloe! Go, Jimmy! (CONTESTANTS SHOUT OUT) Don't...don't pay attention to me. Pay attention to that. CHLOE: I've marinated my lamb so while it's roasting in the oven, I need to get straight on to doing my peas and radishes that go with it. We're using frozen peas today and it's cool because I think you tell yourself, "Oh, you can't use frozen peas in the MasterChef kitchen," but you do at home, and that's what this challenge was all about. It's about home cooking, just stepped up a notch. Nothing wrong in a frozen pea. (LAUGHS) I love frozen peas. I add my vermouth and I let my peas come to a simmer. I then add my bay leaf, mustard, salt. I bring the mixture to a boil and then I reduce it and let it simmer for 20 minutes covered. Yeah, Chlo. Nice. At this point, I'm feeling really excited. I love cooking this kind of food and I'm just remembering this is a pleasure test and I'm having fun. Doing well. Well done! Come on! Looking...looking at our three contestants, Chloe seems very focused. Yeah. She's been very focused. She seems to be happy doing it. Miles seems pretty unruffled. But with Miles having gone so fast out of the gate, it is a concern, isn't it, whether the detail is there, the precision is there? Jimmy... Are you concerned about him? Well, you know, he is behind. There's a lot going on in that recipe. Simple dishes, but a lot of steps and a lot of little things you can just overlook in the pressure and the panic of the clock. How much time? Garlic's on. Alright. So you got to get that on. Get everything out for the lamb. Yes! So, 25 minutes to go. I'm just still pressed for time. I'm just staring on the marinade for the lamb. Fast as you can, Jimmy. Yes, I am. Just get your...your meal ready. The pressure is intense. This is, I guess, why they call it a pressure test, you know. You've got everybody yelling at me to really hurry things up and I just need to get focused. Just keep, keep, keep, keep, keep going. Get it covered. Yes, I'm... Yes. Grab your tea towel. Get your pan out. Get ready. Just do it, Jim. Don't second-guess yourself. I just have to make sure that this is cooked right. Good job, Jim. Yeah. Keep going. HARRY: Come on, mate. You're MILES ahead. Keep it up. Whoo! So my timer goes off to tell me the lamb's done. Nigella said to feel it to make sure it's cooked properly. I'm going to do that. Another minute. And it's really soft and tender, which means it's undercooked. So I'll check that again in a minute's time. THERESA: Get it on, Jim. Do you have a timer for the meat? Yes. OK. Alright. I'll shut up now. I open the oven to check on my lamb and I just touch the top of it to see if it's cooked and I'm really happy with it, so I get it straight onto a rack and I lightly cover it with foil. I feel pretty comfortable cooking lamb because I cook it quite a bit and I love lamb. Lamb has to be spot on. HARRY: Come on, Miles! Let's go! The peas call for a crispy shallot topping over the top of it, which just gives it a textural element, so I slice the shallots with a mandolin and then they get deep-fried in some grapeseed oil. Now, Miles, you're moving really fast, which is great. Um... ..are you being fast AND accurate? Am I accurate? I believe I am, but, you know, there's only an hour to put three dishes together and I'm determined to get it done. Miles has basically... He's cooked his lamb, but he's got to use that pan to make the gravy. Every element has to be perfect, otherwise I'll be going home. 1 Time is running out. 15 minutes to go. Come on. GARY: Come on! Let's go! Come on, Jimmy! Push it, Miles! Come on, Jimmy! Go, Miles! It's 15 minutes to go and there's still a lot of things that's missing. I need to really get rolling. Mustard, bay leaf. Bring it to the boil. I'm worried that I'm not going to get anything on the plate at this particular point in time. Jimmy, are you where you should be? I'm not. I still need to catch up a little, so I'm just on my peas at the moment and I just want to make sure I follow as much as I can on this recipe. Oh, my. Yes. Backing away now. OK. Thank you. The pressure is absolutely immense. There's a million things happening at the one time. I just need to stay focused and just get on with it. Salt. The buzzer's gone off on my oven and the lamb leg's ready, so I'm just grabbing it out and then letting it rest on the racks. The lamb looks good to me. I absolutely have no time to test if it's ready. I cover that with the tinfoil and I get on to my next step. THERESA: Come on, Jimmy! Well done, Miles! Looking good! There's less than 15 minutes to go. Now it's time to make the anchovy and garlic sauce that goes with the lamb. Nigella's dish has got some pan juices mixed with the marinade and it was just delightful to taste, so to make the sauce, we've gotta deglaze the pan that we baked the lamb in. But it just looks wrong. I'm not real happy with it. It's too dark and I'm thinking that it's going to be bitter. But I've got no choice. It has to go on the plate. OK, Miles, Jimmy, Chloe, 10 minutes to go. (CONTESTANTS SHOUT OUT) Make it the best 10 minutes of your life! Good job, Jimmy! Good job! You can do it, Jim! You can! I want to get that... You've got 10 minutes to go. 10 minutes? Yes. 10 minutes. OK. It's alright, Chloe. You've got this. Let's go! Come on! With 10 minutes to go, I haven't even started my crab salad yet, so I've got to push. 30ml of mirin. To make the dressing, I put mirin, wasabi, rice vinegar, sesame oil and salt into a bowl and I whisk it to combine. Come on, Chloe! I'm really rushing at this point because I want to get this dish on the plate. The recipe says to halve this dressing so you can dress the salad with half of it and dress your crab with that half of it, but without even thinking, I put all of my dressing into my crab. And I realise straightaway, "You have made a big mistake." (BLEEP) This is not a good thing. It's going to overtake the crab and I don't have anything to dress my salad with. I need to fix this mistake because it's not a small mistake. It's a major one. MILES: I incorporate half of the dressing into the crabmeat and then put the crab into a ramekin to hold its shape, but it's feeling moist and I'm thinking that the dressing might be a little overpowering, so I invert it and squeeze some of those juices back into the bowl. Miles is squeezing all the dressing back out again and... ..I don't really know what he's doing with that. That's where all of the flavour is. I just hope that he's left some in there. Come on, Chloe! I'm going. I really am. I'm furiously trying to make my crab dressing again. I still need to cut my lamb, demould my panna cotta and make the rest of my sauces. I've really got to hurry. Now, remember, you've got three dishes to plate up. 5 minutes to go, so let's start! Come on! Come on! Start plating! Get your lamb cut! Good job! MILES: I take the lamb off the resting rack and put it on the board. I'm ready to cut. It's one of those moments of truth. Oh, you beauty! (CHEERING) The lamb is perfect. I love it. It's great. It's pink and it's juicy. It's succulent. It's ready to be served. Right about how I like it. Chloe, just cut the lamb. You know how to cut it. Come on. Come on. Come on, Jimmy. Just get it all in there. JIMMY: 5 minutes to go. I haven't started the crab salad. I haven't done the sauces. I haven't plated anything. I'm frantic. I'm absolutely frantic. I just need to make sure that everything is perfect. Get your lamb. Your lamb's more important. Yes, I know. I've gone to my lamb that's been resting for about 10 minutes. I go and cut into it... It's a bit under. Far out. My heart just absolutely sinks. There is absolutely no point in trying to put that back in the oven with only a few minutes left. There's all these other elements I haven't even made yet. Just get it on there. I'm...I'm in trouble. 1 4 minutes. Come on. Radishes. Yoghurt. Come on. Radish! Radish! GEORGE: Guys, start prioritising, yeah? Think about that panna cotta. Yeah? It needs to get out of the fridge and onto the plate. MILES: Now we're hitting panic stations. We've gotta get the panna cotta out of the fridge. Gotta get it on that plate and gotta get it on in a hurry, so I grab the palette knife and run that around the edge. Invert it on the plate. Miles's panna cotta doesn't look beautiful and silky like Nigella's one. It looks a little bit lumpy. Good stuff, Miles. OK. Let's go! Go! Move on! It's so yummy. Get your panna cotta on the plate. This is the moment of truth now. I need to get this panna cotta out of the mould, but I'm worried it hasn't set because it took me a long time to get it into the fridge. Oh, I'm so worried. Get it on the plate, Jimmy. I put my knife around it. It feels a little bit wobbly. I'm just hoping it's not going to be one big blob. That's all you've got to do. The shape isn't perfect, but I can live with that. Now I need to get on to other things. Quickly, Jim! Nice. I didn't realise Jimmy hadn't made his bloomin' crab mixture. Yeah, but he's got his panna cotta out. Chloe hasn't got her panna cotta out. Come on, Chloe! Keep pushing! Three minutes to go! Three minutes! Come on, guys! Come on! Come on, Chloe. Keep pushing. CHLOE: Time's running out and I've got so much left to do. I need to make that chocolate sauce. I'll get to the panna cotta in a minute. GEORGE: Start using intuition now, yeah? You don't need to read the recipe now. It's too late. I put 100ml of coffee liqueur into a saucepan and then I add 50g of chocolate. Come on, Chloe! Panna cotta! Come on! Come on! You have two minutes to go. Two minutes. Come on, Jimmy! Come on, Chloe! Chloe! Get your panna cotta! Jimmy, just get the salad on. Just get that salad on. This is nuts. This is crazy. I haven't even started on this crab and avocado salad, so I go and grab my crab. I've squeezed out all the moisture out of the crab. For the dressing, I pour the sesame oil, the mirin and the wasabi into the bowl. I haven't got time to measure it, so I just mix it all together. THERESA: Your dressing! Your dressing. It's on. Instinctively, I just put it on without actually putting it in the ramekin, because I just need something to serve to the judges. I'm hoping it's enough to actually get through, just with the flavours. You can do it, Jim. MATT: One minute to go! You can do it! One minute! Three dishes! One minute! Yeah, Chloe! Come on! Panna cotta! Panna cotta! CHLOE: I haven't demoulded my panna cotta yet, but I need to make that anchovy sauce for the lamb. I'm going like mad. 30 seconds! Come on! Let's go! Chloe, come on. Panna cotta. Her panna cotta! What is she doing? Come on, Chloe. Come on. Come on. Come on, Chloe! GET IT ON THE PLATE! 10 seconds! ALL: 9! 8! 7! 6! 5! 4! 3! 2! 1! That's it! Time's up. (CHEERING, APPLAUSE) That was crazy! Oh, I love you! You did a good job, Jimmy. I can't believe you just did all that. That 60 minutes went like 5 minutes. I just hope that it's good enough. I'm always cooking with those... I'm always cooking with my kids in the back of my mind. And every time I put something up, I'm thinking about... ..them being able to eat it. And, you know, that's what it's all about. That's what food's all about. Putting food in front of people you love and having them enjoy it. Come on, come on, come on. I need you! You... I don't know how you're feeling, but I'm stressed. Thank you, Nigella. That was an incredible thing you set us. I was so stressed watching you three. How do you...? Oh! It's not often you see me lost for words. Just completed three of Nigella's dishes in 60 minutes. I am so proud of what I've done today. But the biggest concern is that sauce. It's dark and it's probably too bitter. GARY: Miles. Gary. You are a machine when you're given the recipe. You feeling confident about what you've cooked? Every element's there, but maybe that sauce is a little too dark. We couldn't help but notice you were really emotional at the end of the cook. Why? Oh, it's just those damn kids of mine again, you know? Always in the back of my mind. Um... And, you know, as parents, you all know that those are the things you live for and if I did that for them, then they would be... ..over the moon, so... So would you love to serve this meal to them? Oh, I will be serving this meal to them. Oh, you WILL be. For sure. Definitely. You know, it does look fantastic. But at the end of the day, the proof is in the pudding. It's time for us to taste. Enjoy. Thanks, Miles. Cheers, Miles. NIGELLA: Thank you. Thank you. I like things that look on the messier side and it looks so inviting. I's something that says, "Welcome. Please eat." Right. Let's taste the crab. It looks a little bit dry, doesn't it? To be honest. Right. Let's taste. I can't taste the wasabi. MATT: Yeah. I'm getting no dressing, to be honest. The sweetness that you had in the dressing, you know, takes it up a level and makes that crab wonderful. It's still a lovely, fresh dish to eat. There's a lot of avocado. There's also a lot of crab that balances that. It just lacks some polish in terms of the dressing. Right. Let's look at the main course. I love those shallots on the peas. I love crispy things. You know, a crisp shallot is never out of place. Alright. Let's taste. I like it. The meat's good. Mine's absolutely perfect and it's beautifully seasoned. The peas are a lovely colour. They've got that lovely kind of soft, cooked-out colour. It's so important to get that crunchy, crispy shallot on the top. It's such a textural element. The sauce, the gravy is different to yours, though, isn't it? Mm. Right. Let's taste dessert. It's got wobble. I was worried. It's got a wobble. Can I just have a look underneath for a minute? It's been set hot, so it's... It's got that skin. Yeah, he didn't cool it down thoroughly before he poured it into the mould. To me, it tastes like the measurements are a bit off. There's more espresso, but less cream. It's changed the texture. I've got a big lump of sand in mine. It looks like hummus. That is not a panna cotta. 1 CHLOE: I'm glad I got everything on the plate today. I'm really happy with how I cooked today. I cooked with confidence. GEORGE: Chloe... you've been here before. You know the situation. How's it feel today? I'm really proud of myself 'cause I really turned my attitude around and I think I came in really focused, really determined and I had a lot of fun today. So it feels really nice to be able to say that at the end of a pressure test. GEORGE: Chloe, do you doubt yourself sometimes? Yeah. I think the real truth is... is that it's daunting. I mean, you're young, and it's a lesson you have to learn throughout your life. Eleanor Roosevelt said, "No-one can make you feel inferior without your consent." You've earnt the right to be positive... Thank you. ..and do your food. OK? Yep. I think...people recognise, like, how much I love cooking and they see that spark in me, and I see the spark in them when they eat my food. The lows have been so worth it for the highs because it's really shown me how much I can do and how much I can achieve and how much I love it. I can follow my dreams. I know that I can. It's a lovely thing to hear, though. (LAUGHS) Well...it's time for us to taste, Chloe. Thanks, George. Thank you all very much. Thank you so much. Right, let's, uh, taste the entree. Great. Nice amount of chilli. Mm. Obviously, there's a lot of dressing there. But there's bags of flavour. Yeah. Quite. So, that's... So, that's exciting. Is this close to your dish, Nigella? Yeah, I think it is. You eat it, it makes you smile. You know, it's alive. MATT: All the freshness of the avocado and the crab balanced with that wonderful, kind of vibrant dressing, and it just makes a really brilliant dish - I love it. I think she's done a really, really good job. GEORGE: Yeah. Right. Let's taste the main course. Jeez, that lamb's cooked well, isn't it? Yeah. Peas are good. Peas are very good. The peas are well seasoned, the meat's well seasoned. I've just eaten a really tasty plate of food. Right, let's taste dessert. Whoa! That's got some alcohol in it! It does, yeah. Do you think she's put a bit more...? I mean, there's a lot anyway, but is there a bit more? Nice, though. Ooh, yeah. Really nice. It hasn't got that absolute smoothness... ..a panna cotta should have. No. But, no, it's a small quibble because it's not... it's not completely off. Yeah, it's minimally off rather than it being sandy or anything really problematic. JIMMY: I know I struggled massively in that cook. You know, the main thing that's bugging me is the lamb. When I cut into that, it looked a bit under. I hope that it's forgiving enough once I've actually placed it in front of the judges for tasting. Jimmy...how much do you want to stay? You know, I've given up a great job over in Singapore. I've bought a chunk of land in Franklin in Tasmania. Um, my dream is actually to be able to celebrate the wonderful produce that's in Tasmania at the moment. So, that will happen, regardless of what happens. I'm not at a point in my life, age-wise, to say this is just an easy little change that I wanted to do. I've thought about this long and hard. And what aren't we gonna...love? I'm a little bit concerned about the lamb being a little bit under. Well, hopefully, you've done enough to stay in the competition, Jimmy. It's time for us to taste now. Thank you. Thank you. I can hardly bear to taste this and be disappointed. Well, let's hope I'm not disappointed. Yeah, let's hope. 1 GARY: Well, it doesn't look great, does it? GEORGE: No. I can hardly bear to taste this and be disappointed. Well, let's hope I'm not disappointed. Yeah, let's hope. I taste sesame oil. Yeah, I think he's in real trouble. That's a completely different dressing. It's sesame oil. That's all I can... It's sesame oil. Yeah, but lots. It's very forward on the palate. Yeah. And the absence of chillies are a problem. NIGELLA: Yeah. Right, let's taste the main course. Gee, that's really undercooked, isn't it? I've put my knife and fork down for the simple reason that...this isn't a good plate of food. That lamb is...so undercooked. The peas are good, the radishes are good. GARY: Yeah. However, there's just no seasoning across anything on that plate at all. Well, let's taste the panna cotta. We all love a panna cotta that's relaxed but this one is pretty much comatose. I think the panna cotta is the smoothest out of all three of them. Nice balance of the coffee liqueur. I'm pretty happy with that. I thought it was great. Of all three, it is the best. This is the panna cotta that I've been waiting for. One that is silky, one that has the flavour balance and one that potentially... ..is enough to save him? Three courses, one hour. Talk about intense! We love the way you all threw yourselves into it. But the only downside is... ..one of you is going home. You know, I said earlier today that I wanted this not just to be a pressure test, but a pleasure test. And one of you really embraced that, and that just shone through in your food. And that's why... ..Chloe, you're safe. You know, your food made us smile. That's a great thing. You seem to like your food. (LAUGHS) Thank you. Thank you all. So, Jimmy, Miles, the bad news is that it comes down to the two of you and, obviously, the dishes that you cooked today. And it's quite obvious that you both made lots of mistakes. I think you know that. Miles, the presentation of your crab and avocado salad was good. However, where was the dressing? Where was the flavour? My lamb was perfectly cooked. However, that sauce was burnt. And you obviously had problems with the panna cotta, the worst of which was the texture - it was grainy. Jimmy, on the other hand, your panna cotta was your best dish. However, what happened with that crab salad? It was rushed, it was poorly presented and there were just too many ingredients missing. We love your cooking. However, today, there were just too many mistakes, the worst of which was your lamb. It was inedible. And, Jimmy, I'm afraid that's why you're going home. Stay strong, Jimmy. Jimmy, this has undoubtedly been the hardest decision we've had to make so far in the competition. And we look back on your all-too-short time here in the MasterChef kitchen, and you have burned so brightly. I've enjoyed the entire experience - the people in the competition, the four of you, have just... ..I have no words. I appreciate every comment. I will hang on every word that you've all said and I will show you what I can do. Fantastic. GARY: That's good stuff, Jimmy. You know, Jimmy, you can't keep a good cook down. Yep. Can I have a hug? Yeah, course you can have hugs. Hugs are easy. (CHUCKLES) Thank you. You did brilliantly well and, uh, we love your cooking. And some of the presentation that you've done and some of the dishes that you've given us have been absolutely standout. And it's a bit of a shock, to be honest, that you're going home. So, best of luck. Thank you. Yeah. George, thank you. Good luck, mate. Gonna miss ya. Good luck. Thank you. Thank you so much. Matt, thank you. I should thank you. Fantastic. JIMMY: It's been unbelievable. Thank you. GEORGE: Thank you, mate. Well done. GARY: Good luck, Jimmy. Thank you. Good luck. Oh...far out. (CRIES) I'm gonna miss Jimmy, having him around, but I know Jimmy's gonna do great things. (CHEERING AND APPLAUSE) See you, guys. I know that this has given him the fire that he needs to go and chase what his dream is. You know, he's my brother. He's not going anywhere. He's still in my life. I've enjoyed this whole experience so much. You know, I've learnt so much and I just feel that there's so much more to learn. This is not the end of me. I'm gonna make sure I take my dream and really just push it to the point that I need to push it to to make sure that this comes true. ANNOUNCER: Next time, a surprise visit to the MasterChef house. MATT: (WHISPERS) Harry? And a wake-up call... ..for Harry, Karmen and Mimi. I didn't think we were cooking at this hour. Well, hello. It's an immunity challenge... ..with just half an hour... Fantastic. ..to satisfy Nigella's midnight munchies. You're going too slow. Do something with it. I'm thinking. No, you haven't got time to think. I've got no backup plan. Aah! One will make it to the next round... Now, that is extraordinary. ..where they'll go head-to-head with seasoned chef Lachlan Colwill. I am absolutely here to win. But will a rookie error... Oh, what a fool! ..be his downfall? We got it ` the mortgage. You know how you had to wait to move in till the tenants vacated? Yeah. I found them somewhere else. I know you. What? Indoor netball. We versed each other a few weeks back. (YELLS)