1 ANNOUNCER: Previously on MasterChef Australia - Nigella's pressure test had Jimmy flustered from the start. (WAILS) Less haste, more speed. Ultimately, the stress got the better of him. There were just too many mistakes. It was goodbye to his sister... Take care. ..and the MasterChef kitchen. Tonight, a surprise visit to the MasterChef house... (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. 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? # 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. # Able 2016 MATT: (WHISPERS) I think they're gonna get a terrible surprise. NIGELLA: It feels mean, but I am hungry. After you. Thank you. You go into the kitchen and I'll go and wake them up. (WHISPERS) Harry! Harry! Harry, you need to get up and get dressed. I never thought I'd be woken up by Matt Preston. You need to go and get Mimi and Karmen and meet me downstairs. But I'm half asleep, and he tells me to go grab Karmen and Mimi, 'cause something's going on downstairs. I was just like, "What are you doing in my room?" (WHISPERS) Matt just woke me up. We've got to cook. Now? Yeah. Seriously? Wakey-wakey, Mimi. Arggh! (LAUGHS) Chuck some clothes and shoes on. We've got to cook. Right now. Arggh! (LAUGHS) MIMI: I'm so confused as to what's going on. I didn't think we were cooking at this hour. Well, hello. (LAUGHS) Oh, you poor lambs. How are you feeling? Um, a bit tired. (LAUGHTER) I look around and I see the cooking stations and our big fridge and I kind of get an idea of what's about to happen. Any idea why we've got you up at midnight? Midnight feast? Why would we be doing a midnight feast? Uh, it's Nigella's thing. Yes. Absolutely right. Nigella is famous for those midnight fridge raids. You three cooked the three best dishes, so that means you're up for the chance to compete for immunity today. We have to decide which one of you goes up against the top chef, and what better way of doing it than by preparing a midnight feast for me and Nigella? I want that immunity pin so badly. I want to join Nicolette in the little exclusive club. Nigella, what sort of things do you hope to see from our three contestants? Well, I think you have to be bold. A midnight feast isn't like any other sort of eating, and I think it can sort of straddle the late-night takeaway vibe or it can also go big on breakfast. But obviously nothing too delicate. Yeah. It has to feel hearty and it has to feel like a snatched pleasure. I'm a late-night guy, I love a midnight snack, so this challenge could be right up my alley. Right, guys, you're gonna have 30 minutes to use whatever you can find in the fridges, in the pantry to bring us something delicious. Something perfect for a midnight snack. Oh, my God. 30 minutes is not a lot of time, but in the middle of the night, who wants to be cooking for longer than that anyway? OK. Good luck, everyone. Your 30 minutes starts now. Working in hospitality and bars, I obviously work really late at night, and when I come home, the first thing I do - run to the fridge and look for chocolate. So for Nigella's midnight snack, I'm going to do this awesome mix between a brownie and a cookie. They call it a brookie. (LAUGHS) And it's gonna be torn open, it's gonna be really soft and gooey and chewy on the inside. To make the cookie batter, the first thing I have to do is get the dark chocolate and the butter over a bain-marie and melt it. Then I get my batter in the stand mixer and I have to fold the butter and the chocolate through. It has to be sort of, like, a really thick, gooey consistency before I get these in the oven. I usually leave more than 30 minutes to make these brookies, but I've got to take a risk and hopefully they're gonna cook in time. KARMEN: This is my first time competing for the immunity pin and it will make a massive difference if I win. It will just boost my confidence. I'm a dessert specialist, but when Nigella mentioned breakfast, an American diner dish popped into my head. I'm thinking fried chicken and waffles with maple syrup. It's a great combination and it screams indulgence to me. I thought pancakes, but now I've seen you separate an egg. What are you doing? Um, waffles... Waffles! ..with fried chicken. Can you get the chicken done in time? Um...yeah, hopefully. Well, make sure the waffles are good, and don't jeopardise them because of the chicken. I start cutting up my chicken into small pieces so that it will cook faster, and then quickly dust it in flour before I fry it. Nigella is a bit concerned that my fried chicken is not gonna cook in time. But if I drop it, I'll just be serving a waffle. I love eating midnight snacks. I usually make toasties or some French toast or pancakes or something really nice and sweet - I've got a sweet tooth. Nigella wants something really hearty and nothing delicate, so I'm thinking a brioche French toast. French toast? I am. With a bit of maple bacon. Fantastic. I want my brioche French toast to be really nice and crunchy on the outside and fluffy on the inside. I've got my bacon in the pan just to fry off and caramelise, then I can add some maple syrup to it. What's going on? OK, you've had 15 minutes and you've got 15 to go. (CHEERING) HARRY: 15 minutes to go and I have to move super, super quick. I've got to get these brookies into the oven, otherwise they're not gonna cook in time. I've got my batter ready, but when I make this batter at home, I usually put the batter into the fridge to set, 'cause that chocolate's gonna harden it up and make it easy to roll into a ball, but I don't have time for that. The biggest danger with cooking these brookies is to make sure that the outside is nice and hard and the inside is soft and gooey. So if I have the oven temperature up too much, I could burn it, or if it's too low, the outside won't go crisp. The girls have a few different elements going on, but all I have is my brookie. If they don't work out, I'm gonna have nothing to plate up. How's it going, Harry? I don't know if they're gonna cook in time. Make me a waffle, Karmen! Please! I pour the waffle batter into the waffle iron and let that cook. Next, I start frying chicken. Nigella was worried that my fried chicken was not gonna cook in time, but I'm really determined to make this work. That's getting pretty hot there. You don't want it to burn on the outside before it cooks inside. I'm keeping an eye on my chicken to make sure the oil doesn't get too hot and I'm thinking of a way to give my dish a personal spin. So for a little bit of a twist, I'm making a chilli maple. So, it's basically maple syrup just infused with a bit of chilli to give it that kick. Mimi, is this your sort of thing? Yes. You've been known to go down to the fridge? Certainly have. Yes. To make a midnight snack for Nigella Lawson, I don't think you could ask more than that. I actually can't believe it. She's my food idol. So it's pretty exciting. Come on, Mimi. Push it, girl. I take my brioche out and slice it diagonally. It's cooked perfectly. OK, please taste everything. Don't put anything on a plate you haven't tasted. So I decide to taste a little bit before I put it on the plate and it tastes absolutely amazing. I dice up the bacon. Is that SKIM milk? It'll be cream. Cream. Oh. I worried for a moment. (BOTH LAUGH) I think I need something else just to cut through that richness, so I start whipping up some cream. Guys, five minutes to go. Final stretch. Five minutes. Come on, Mimi. Five minutes to go. (GROANS) This midnight snack challenge is almost over and my brookies aren't cooking fast enough. Harry, if they're not gonna work, find a solution. NIGELLA: Yep. I'm freaking out. I've got no backup plan. Harry, some urgency. Harry, you're panicking me. You're going too slow. Just do something with it. I'm thinking. You haven't got time to think too much. If these brookies don't cook in time, I don't have any shot at immunity. He's not gonna get anything done. No. 1 NIGELLA: Harry, you're panicking me. (GROANS) This midnight snack challenge is almost over and my brookies aren't cooking fast enough. Harry, if they're not gonna work, find a solution. Yep. I'm gonna crank the oven and I hope this extra heat will push them over the line. Temperature's at 180, but I gotta take a risk and crank it up to 220. Harry, just move fast. I'm worried. I'm gonna use the last couple of minutes to make a beautiful Frangelico cream. Any shot at immunity is gonna come down to the last second. Come on, guys, you've got three minutes to go. Push it. Watch your waffles, Karmen. Yep. I check on my waffles and they're looking golden brown. My fried chicken is nice and crunchy and my chilli maple is ready to plate. This dish has turned out exactly how I'd hoped. All the components for my French toast are looking awesome. I just need to pull them all together on the plate. I'm really loving my brioche and then I decide it may need something a bit fresh on the plate, so I grab some bananas. I might caramelise some and then leave some fresh. Harry, you're panicking me. You've got to get it on a plate. One minute, guys! Everyone else is up and watching now. I'm out of time. My brookies look borderline, but it's now or never. The only thing I can do is get these brookies out of the oven. I've got no backup plan, so I've gotta get them on the plate. I'm not gonna know for sure until Nigella breaks them open. (ALL SHOUT ENCOURAGEMENT) MATT: 10 seconds to go, guys! 10 seconds! On the plate! ALL: Ten! Nine! Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Well done, guys! I reckon that's a pretty good job. Yep. Well done, girls. Right, we're now gonna taste your dishes. You know the deal - best dish, you go forward to cook against a top chef for that elusive pin. Should we start? OK, I'm ready. So, Mimi, what's the dish? So, I've made brioche French toast with maple bacon, some caramelised fresh bananas and a bit of cream. Great. Right. I'm diving in. Are you happy with the French toast? Yes, I am. I think the French toast itself is cooked perfectly. It's got that lovely fluffy centre, which is delicious, and you've soaked it all the way through, which is great. That is an admirable dish. It is. No, no, no, no, it's a worthy contender. Thank you. Well! Just tell me what you've made. I've made fried chicken and waffles with a chilli maple. Mmm! Everything looks crunchy and crispy. You know what I love about this dish? This dish is so crunchy, it would wake up the rest of the house. If I had one thing to say, I think I would have got some salt on this, 'cause you need that sort of punchiness to balance it. But it's great. For half an hour, that is a top job. Yeah, that is extraordinary. So, what have you done for us? I've done dark chocolate brookies with a Frangelico cream. So, brookies being a cross between a brownie and a cookie? Exactly. Do you want the middle still to be gooey? Yeah, they have to be gooey. That's gooey. When I saw you doing a quenelle when you were meant to be attending to your brookies, I nearly came and hit you over the head with one of those pans. I'm finding it all too easy to go back in for more. Mmm. It's gonna be very difficult, though, because they're all great. And actually, I could easily eat all three all at once. Half an hour, middle of the night, I mean, so much more than what I was expecting, I think. I know. And every single thing is something I would want for a midnight feast. I've just got my fingers crossed my brookies put me into the second round of immunity. There's one dish that, if I said it to you at the beginning of the night, you would have gone, "Yes," and it delivered... Yeah, you're right. ..on the bench. MIMI: I want this so badly. I want the chance to win immunity. Three really great dishes, but one winner. Despite nearly giving me a nervous breakdown, Harry. (LAUGHS) Oh, thanks, guys. Thank you so much. Well done, Harry. We'll see you in the MasterChef kitchen, where you will cook off against a top chef for one of those very, very valuable immunity pins. Well done. Thank you. Thanks, guys. I am so stoked. I'm one step closer to winning an immunity pin, but I have to keep the winning streak going. It feels really awesome to be in an immunity. I feel like I'm finding my place in the competition and where I fit in. An immunity pin would give me that little extra boost of confidence. (CHEERING AND APPLAUSE) I'm a little bit nervous having to cook against a professional chef. I've never done that before, so this is gonna be interesting. Doesn't he look smart? You've made it through the first round and now you get the chance to win one of these. It's possible, yeah? Especially with Shannon Bennett here to mentor you today. Do you want one? I sure do. That's the ultimate goal today. Well, you're getting closer, that's for sure. (LAUGHS) No, you can have a little hold. It's heavy. I like it. Wow. Determined? Yeah, absolutely. You want it? Yeah, I really want it. Bad? I'm gonna win it. Good. Focused. Go for it. Harry, standing between you and that pin is a guest chef. This guest chef learnt his trade at Tetsuya's, with Peter Doyle at Est, and with Neil Perry at Spice Temple. It's hardly surprising that his current restaurant has been named South Australia's regional restaurant of the year by The Advertiser three times in a row. Please welcome, from Hentley Farm, Lachlan Colwill! (CHEERING AND APPLAUSE) Oh, my God! Lachlan Colwill from Hentley Farm. He's not gonna give that pin away easy. Lachlan, welcome. Are you ready? I think I'm ready, yeah. I am absolutely here to win today. And looking at Harry, I'm kinda here to beat him. What sort of ingredients are you hoping for? I think my forte is savoury, so I'm hoping for something savoury. But seeing Nigella probably makes me rethink all of that, so, I don't know, I'm open to anything. The rules are simple - you've got to cook one dish from a choice of ingredients which are behind us. You're not gonna get to see those just yet. Now, Harry, you get 75 minutes to cook that one dish because you're our amateur. Lachlan, 'cause you're the professional, you get 60 minutes. Harry, you'll get the choice of pantry. Nigella, Matt, George and I obviously won't see who's cooked what dish - it's a blind tasting. So, the first we get to see your food is in the tasting room. Yep. Now, Lachlan, this year, our guest chef doesn't get to see what the choice of pantry is until the time starts. So, off you go. Thank you. We've got something to show Harry. Good luck. (CHEERING AND APPLAUSE) So, Harry, a table loaded full of Asian ingredients, you reckon? Oh! Fingers crossed. Fingers crossed. Are you ready? Yep. Seeing the two pantries behind the judges, I'm really hoping for some fresh seafood. That's what I'm strongest with, so I'm thinking that's gonna give me the best shot at the pin. OK, your choice is between... ..Christmas savoury... (SPUTTERS) And...Christmas sweet! (LAUGHS) Oh, no! So, Nigella, what's in the Christmas sweet pantry? You've really got quite a bit to choose from. Dried and candied fruit, tropical fruit. You've got chocolate there, you've all those spices, some sweet fortified wines. And what about the Christmas savoury? So, I see you've been sneaking some glances at the beautiful seafood there and fish. There's some salmon there, snapper, barramundi. So, all in all, you have got quite a lot to play with. I think what it is is it's about bringing nostalgia to the table. It's got to be about you and your Christmas. Mm-hm. Yeah? Cook to your strength. If you can focus in on what you do and what you do well and you think it's delicious, we're gonna love it as well. Do you get it? Yep. Absolutely. This isn't such a no-brainer for me. I do love cooking seafood, but for me, Christmas is all about Mum's pavlova. She makes this beautiful pav, and the whole family comes together and it just really screams Christmas to me. Waiting for that pavlova is my favourite part of the day. If I can translate that feeling onto the plate, I think I might have a chance at the pin. OK, so, what's it gonna be? Sweet or savoury? Christmas dessert. Christmas dessert. Wow. Wow. Not what I thought. Not what I thought at all. Got you there, didn't I? MATT: Harry lives by the ocean. Like, seafood is his thing. Every time he's cooked it, he's absolutely nailed it. Why wouldn't you do that when you're fighting for an immunity pin? 1 OK. So, what's it gonna be? Sweet or savoury? Christmas dessert. Christmas dessert. GARY: Wow. Not what I thought. NIGELLA: Not what I expected at all. Not what I thought. Well, Harry, we'll leave you in Shannon's capable hands and we'll look forward to your delicious dish. Thank you. GEORGE: Good luck, Harry. NIGELLA: Good luck. Thanks, guys. OK, Harry, you have 75 minutes. And your time starts now. HARRY: So, when time starts, I run up to the pantry and I'm grabbing things like mango. I've got kiwifruit, strawberries and also berries as well. Take the... Today, I'm gonna do a modern take on a Christmas pavlova. When I think of pavlova, I think of, you know, all these beautiful seasonal fruits. This whole dish has to have a perfect balance of, like, sweet and sour and tartness. So I have to make sure that my meringue's not too sweet and, you know, I've got some nice, tart, fresh fruit to go with it as well. Uh, what else would be good? SHANNON: Hurry up, Harry. Got to get cracking. Yeah, yeah, yeah. Come on, mate. OK, Harry. Take me through. I'll draw you a picture. Yeah, good. Good idea. HARRY: First thing I've got to do is write down my idea. It's all in my head. So we've got...bits... And then the meringue base. So, inside here, I'm gonna have... ..so, fresh fruit, white chocolate and lemon ganache. And then I'm gonna do, uh, a berry compote. HARRY: In my mind, I'm sort of seeing this pavlova sandwich. So, there'll be meringue on the top and the bottom of the dish. And in the middle will be, like, ganache and a compote and coulis. And it's gonna stand upright like a piece of art on the plate. Is this a little macaron-type...? Yeah. OK. Mm-hm. The problem is Shannon doesn't look too impressed. Yeah, not a fan. No? The Vue de Monde pavlova - right, this is the plate - we had all the flavours beautifully piped in mini circles. And it looked spectacular with all these little shapes and dots all over the plate. What I'm saying to you is that if it doesn't look absolutely perfect, this plan is a good backup. Shannon's not thrilled with the concept of my dish and he's trying to tell me how he would plate it at Vue de Monde, but I can't see it. I'm gonna keep that in mind, but for now, I've got to stick with my gut. I know I'm taking a risk, but I've got to put my best foot forward. (WHISPERS) This is really surprising me. Harry's ignoring Shannon's advice, which is a pretty brave move considering immunity's on the line. If he pulls it off, awesome. If he doesn't, that pin's gone. I don't have time to second-guess myself. I've got to get onto the berry compote. I slice up some blackberries, I get them into a pan with some sugar and water, and then reduce that down and cook them out. This will give the dish a good kick of tartness to balance against that sweetness of the meringue. I'm feeling really good about the cook, but then I see Shannon walk over to the storeroom, and that can only mean one thing - here comes Lachlan. OK, mate, this is it. I'm fighting for an immunity pin against Lachlan Colwill from Hentley Farm. And if I know anything about that place, this challenge is gonna be tough. Hey, Lachlan. Shannon. You said you weren't good at desserts... Yes. ..but guess what? Harry chose Christmas dessert pantry. Oh! (CHORTLES) Why, Harry, why? (LAUGHS) Seriously? Oh, here we go. OK. You need to bring us a dessert with some sort of Christmas in flavour or story about Christmas that means something to you. Yep. You've got 60 minutes. And your time starts...now. I look over at that pantry and I think I have to theme something around what I had for Christmas this year. I was looking at the spices and the dried fruits and I thought, "Well, I don't really have time to make a pudding," so I thought of ice-cream pudding. It's a very Australian way to celebrate Christmas. You don't really want a hot dessert at Christmas. You want something nice and cold. Sugar, sugar, sugar. Lachlan, you've already taken two minutes. Thanks, Shannon. That helps. (LAUGHS) Pleasure. CONTESTANTS: Go, Lachlan! Come on, Lachlan. Shannon. Tell me what we're doing. I'm going to make a Christmas pudding ice-cream, because that is very much what we have at home, Christmas time. Ironic. That's what I made this year. Oh, nice one. Yeah. What else is going around it? I would like to use the fresh berries that are there, because they look really good. And I'd like to temper some chocolate and do some shards or something like that. Great. Good luck. Thank you. So, the first thing I do is get my eggs, sugar and milk, cream and spices into a pot and get this anglaise started. HARRY: My berry compote is looking great. I leave that aside to plate up at the end. So, I just get started on this Italian meringue. I'm taking the time to make sure that the meringue, my modern take on a Christmas pavlova, is perfect. There's no time to make a mistake if I want to win the immunity pin. I have to nail everything. This is not something where I can just... ..you know, hope for the best and put up an average dish. I'm obviously fighting against one of the top chefs. My meringue's ready, so I get it into the piping bag and start piping it onto the trays to get it right into the oven. So, presentation is gonna have to go up a notch. Particularly if you're gonna be looking at competing with Lachlan, who obviously is a professional-quality chef. I'm piping out my meringue and I have to be super precise. The shape of this is really, really important. These meringues are gonna be the top and the bottom of my dish, so I have to get them right. I hope he squishes them. CHLOE: Harry's piping his meringues, but I'm a little bit worried about the shape. For his pavlova, he wanted to have a kiss-shaped meringue on top and a flat one underneath, but he's only piping kiss-shaped meringues. And if he doesn't realise soon, he's going to have to rethink his whole dish. Feel good, Harry? Yep. ALL: (CHEER) Come on, guys. I was kind of trying to nerve him out, guys. Don't cheer him on! (CHUCKLES) I've got my anglaise cooking at about 80 degrees, and once that's thickened and cooked, I'll chill that down over ice and then it's straight into my ice-cream machine. Lachlan, now that you've started your anglaise off, what are you gonna move on to? I want to roast some nuts in a little bit of sugar and salt, and I want to get them done and chilled so I can add them to the ice-cream later on. For a bit of crunch in the Christmas pudding, I've decided to go with roasted almonds. Almonds are probably my favourite nut. They grow in abundance in the Barossa Valley and I kind of think it's close to home for me. My anglaise is finished cooking and I need to grab some ice, strain it, put it in a shallow container and get it straight into the blast freezer. I'm a little bit worried that the tartness of the berry compote isn't gonna be enough to balance the sweetness of the Italian meringue, so I'm gonna add some nice pickled cherries macerated in port. Port is a big part of Christmas night for me, so I think that's a nice Christmassy flavour that I'll be able to put into the cherries to get that onto the pavlova. I halve and seed some cherries and I get them into the port. I get the port on to the boil and I take it off the heat and I chuck it straight into the blast chiller to cool down. (APPLAUSE, CHEERING) My anglaise is successfully chilled. Yum. Looks good. Yum! So I need to chop the roasted almonds and add them to the ice-cream to give it that nice texture. For me, it kind of reminds me of my parents and my childhood and what I ate at home. So I think, for me, there's the nice connection there. Just working some fruit into my Christmas pudding mix. Christmas pudding-flavoured ice-cream, really what I'm looking to do is extract the core flavours out of what a Christmas pudding is - so, dried fruit, cinnamon, spices - drop them into an ice-cream, churn away, and we're good. Without a doubt, the most important part of my dish today is the ice-cream. And if that doesn't set in time, I basically don't have a dish. Lachlan, Harry, 30 minutes to go! 30 minutes! (CONTESTANTS CHEER) Go, Harry! 30 minutes to go, it's time for me to take my meringues out of the oven. My heart sinks. I'm freaking out. I wanted to make, like, a little pavlova stack and have one on top and one on the bottom. But they're so fragile and they're just breaking in my hands. That means I can't make the dish that I wanted. So, what, your plan was to go into here and fill? Mmm. Mmm. This is a disaster. You know, the meringues are not the shape that I really want. This batch of meringues took 45 minutes and there's no time to start again. Immunity is on the line. If I can't fix this in time, I've got no chance of beating Lachlan. 1 HARRY: This is a disaster. The meringue is not gonna work out. They're not the shape that I want. There's 30 minutes to go and I don't have time to make another batch. I need a new idea. I still think that idea, very similar to how we would plate it in a restaurant, is gonna be very easy for you to put together. Shannon's reminding me of his Vue de Monde plating idea and I'm going to take Shannon's advice. The taste of my meringue and the texture is perfect. It's just the shape. So if I can, like, tear these up and get that nice, gooey inside and the crusty outside, spread it around the plate and combine it with all my elements, that could work. It won't look the way I planned, but the flavour's gonna be spot-on. LACHLAN: The ice-cream is now in the churner. Up next, I move straight onto my tempered chocolate. OK, so, I'm going to temper some chocolate, lay it out on the bench and then do, like, a sort of shard, I guess. Tempering chocolate is not easy. I need to get the temperatures right. With not a lot of time up my sleeve, I kind of feel like I'm throwing the rule book out the window. I really need to bring my chocolate temperature down, but at the same time, I need to work the chocolate around. To do so in a hot kitchen, I need to go over to the fridge and kind of do the cheat's method where I hold the fridge door open and just stir it to get a bit of cool air on there. HEATHER: It's so cool watching Lachlan tempering chocolate. He's got this cheat for making it cool down really quickly. And I've had trouble tempering chocolate before, so I'm definitely gonna use that next time. Yum! I tip the chocolate onto the bench. I'm really happy with the shine and the texture of the chocolate. Now I just need to cool it down and work it like a tradesman would. He put it on the bench above the oven. I'm not sure if Lachlan realises, but he's just put his chocolate on top of a warm oven. And I'm really concerned that later on it's not gonna set. Chocolate should be good. Could be setting a little bit quicker. My meringues really haven't worked out, so now it's just really crucial for me to get the flavour balance right. So, I get started on the creamy element of my modern pavlova - the white chocolate ganache. I get my white chocolate onto a bain-marie to get it nice and melted, and that's gonna be the base of my ganache. I want to get some passion fruit flavour into this, so I've got the juice out of it and I get it into the ganache and stir it up. Then I get some cream, combine the two, and get some lemon zest in there as well. This ganache has to be perfect. I've got the tartness from the passion fruit, I've got sweetness from the white chocolate, and also, the cream gives that really nice, sort of creamy texture. So, that's your, sort of, whipped cream element? Yeah. Yeah. OK. Great. Lachlan, Harry, 15 minutes to go! (CHEERING) MATT: How does it taste? Yeah, it tastes good. What I'm a little bit worried about is adding the brandy because of the blast freezer and slow ice-cream machine. But I want the brandy in there from a flavour point of view. Making an ice-cream that tastes like Christmas pudding, I want the flavour of brandy in there. But if I add too much brandy or if I add it at the wrong time, it can really jeopardise how the ice-cream's going to set. Alcohol obviously doesn't freeze and I don't want an ice-cream to be a sloppy mess. It does make me a little bit nervous, because it will slow down the setting, but I am gonna add just a little lick of raw brandy in there. I would love to put a whole lot of brandy in there and boost that flavour, but I'm gonna have to just go with a little bit and just hope for the best. I would love to run it a little bit longer, but time is slipping away. I'm really feeling the pinch. I need to get this ice-cream out, into those moulds, spread off nice and thin so it'll sit flat on the plate, and into the blast freezer. I've got my meringue, I've got my berry compote, my white chocolate ganache and I've got these liqueur cherries all ready to go. When I think of pavlova, I think of, you know, all these beautiful seasonal fruits on top as well, and I love fresh mango with my pavlova, so I'm gonna make a mango puree. It's just gonna add that, sort of, Christmassy contrast. So I get some mango into a processor with some sugar, I blend it up and get it into a piping bag. Come on, Harry. Keep pushing. I placed the chocolate on a bench and it's not setting at all. You've got the oven underneath it on high. Oh, what a fool! Why did I put it there? Realising that I've put it on a bench that has a 180-degree oven underneath - oh, Chef 101! I need to get the chocolate off the bench, get it into a cooler area on the bench away from this oven, and hopefully it will set in time. Foolish, foolish! This is it! Five minutes to go! Come on, boys! Five minutes to go! Come on, push it! Good job, Harry! If I want to get this immunity pin today, I have to make sure the presentation is immaculate. Are you gonna start plating? Yeah. So, I'm gonna plate this dish, like, this modern, restauranty, interesting way of plating up a pavlova. You've made a delicious meringue, so that's gonna be the basis, the foundation. Then you've got this chocolate ganache, which is replacing your whipped cream. So, those two components are the two most that you have. And then finish with the fruit. Exactly. Sweet. Looking at my chocolate, I'm still pretty nervous that me having to move it from the hot bench to the cold bench has destroyed the goodness in the chocolate. I'm scraping away at my chocolate. The cigars seem to be working. I head back over to the blast freezer. It's crunch time for the ice-cream. This is my entire dessert. If the ice-cream doesn't work, I'm really sitting with a little bit of tempered chocolate and some berries, which I don't think is gonna get me over the line. All set, Lachlan? I start to peel one away from the mould... (INHALES SHARPLY) All OK? It's absolutely perfect. (CHEERING) I would put more of that cream. That cream is delicious. Don't hold yourself back. All my attention is on plating up this pavlova and making sure to be meticulous with everything that's on this plate. Two minutes to go! Lachlan, Harry, come on! Come on, guys! Mmm. Raspberries are good. It actually looks like Christmas on a plate. Lachlan's done an amazing job to get this ice-cream set in an hour. But I just hope it packs enough flavour. So, guys, I've just warmed some almonds here. I want to sort of shave them and make them a little bit like a...oh, I guess snowflakes. Come on, Lachlan! One minute! One minute to go! One minute, Harry! One minute! Come on! Make sure all of your elements are on there! A few more dots of that cream. A few more dots. Don't get too pretty. Fill that bowl, that whole round circle. I'd still like to see some more of that cream on there. That cream is important. Very important. CHLOE: Harry is so focused on his plating that he's not even listening to Shannon tell him that he needs to get more of the creamy ganache on the plate. 30 seconds to go! Make it beautiful! It has to be on the plate! MILES: Come on, Harry! You're doing well, mate! There's 10 seconds to go! Nine! Eight! ALL: Seven! Six! Five! Four! Three! Two! One! (CHEERING) Ohh! Ohhh! CHLOE: Good job, Harry! CON: Well done! I'm looking down at my dish and I'm pretty happy with it. I sure hope I've done enough to get an immunity pin today. I really want them to see the techniques that I've tried to show and tried to perfect, but I'm thinking I needed to build more flavour. I needed some sort of brandy syrup if my ice-cream wasn't going to have enough brandy in it. Yeah, I'm a bit worried. 1 MATT: Well, there's a surprise. I think every indication was that Harry was gonna go savoury. He's picked sweet for his challenge. It'll be interesting to see what they've done. Let's bring the first dish in. GARY: Lovely. Thank you. Thank you. That looks amazing, doesn't it? NIGELLA: Yes. Mmm. And berries. And cherries! Even better. Fantastic. I'm very, very excited. I think the real question is, is the sweet gonna be balanced with enough tart? Tartness, yeah. Mmm. I have to say, I like the generosity of all the different sort of fruit. It made me smile. And for me - I mean, I'm old-fashioned - all that red, very Christmassy. That combination of raspberry and blackberry and cherry, with that little hit of port, it is really nice, and the cherry's a nice addition to that dish. The meringue's really sweet. Like, there's an overriding sweetness. I like more cream. I want it to be balanced, so it's soft and crunchy. You need some coolness there. You know what it is? I think if you're gonna pull apart a pavlova, pull apart the best bits off that pavlova. Yeah, well, the crunchy bits. The crunchy, the chewy, the marshmallowy. For me, that's the three bits that I love about a pavlova. And what I've got here is a lot of sweetness. Right, guys, let's score. Right. Let's get the next dish in. WAITER: Australian summer Christmas pudding, with fresh berries and tempered chocolate. Yum! Yum, yum, yum, yum. Look at that! The idea of an Australian Christmas pudding, and that looking fresh and light and white - it looks spectacular. And I think it's a really, really clever idea. Can't wait to see... how that splits open, George. Yeah. So, what do you reckon on that? I think it's a fun idea, putting a snowball on the table. And I love those toasted nuts. They bring a really good crunch to that hard-set parfait. Well, for me, it's just that little reminder of Christmas. So, it's light, it's summery, and there's that little reminder that you're at home, and that smell of spice and fruit. I think it's subtle. I think it's sophisticated. I love the idea of that little, sort of, nut snow that's on the top of the dessert. And those shards of chocolate - delicious. The only thing that's missing is brandy. NIGELLA: I think it needs some booze in it. I actually thought, you know, it's just a teeny bit too noncommittal and elegant and not kind of like, "Oh, come on, let's let it all hang out. "Let's put in a bit more fruit. Let's put a bit more booze in." It doesn't really sing too much of Christmas to me. I want loads of fruit in here. Right, let's score. Well, it's tight. I mean, there are pluses and minuses in both, and...not an awful lot in it. Having tasted both of those desserts, I'm...I'm a bit confused. I thought my scoring was gonna be easy, and now it's pretty lineball, to be honest. I think I know which way my vote's gonna go. I am interested to see which way Nigella's vote goes. I know which way it's gonna go. It's tight, but I know. Push comes to shove. Can we just get out there and reveal, quickly? What a great day. We need to know which dishes you cooked. Harry, what did you cook? I cooked the pavlova. So, Lachlan, you... Leaves me with the Australian Christmas pudding. OK. Interesting. We'll put you out of your misery. Let's reveal the scores, shall we? So, Harry, you've got to know this - I LOVE pavlova. It is actually my favourite thing to eat at Christmas time. You know, that crunchy meringue, cream, berries, summer fruits, nectarines, cherries - yum. If you'd have given me that, I would have given you 10 out of 10. But today, you missed the mark just a little, and that's why I gave you 6 out of 10. (APPLAUSE) Harry, I scored your dish... ..6 out of 10. Well, Harry, I actually loved the tartness of the cherries and berries. I thought that was just right. I have scored you... ..7. Harry, there are few more evocative flavours at Christmas for me than port, and you got that right with the cherries. 7 out of 10. (APPLAUSE) Well, Harry, some mixed scores there, but that gives you a total of 26 points out of a possible 40. So, Lachlan, you need 27 or more if you're gonna win this challenge. Alright. Are you nervous, just out of curiosity? I am, yeah. Totally nervous. (LAUGHS) It's very different cooking in this kitchen, isn't it? Yeah, it is. Yeah. The time pressure is something you still have in a normal restaurant, but not as tight as what this is. Interesting experience, isn't it? Well, let's see how you did. Nigella, do you want to do the honours? Well, Lachlan, speaking as a home cook, I felt it was really more about form than flavour. And I scored you... ..6 out of 10. Lachlan's just been given a 6, which is surprisingly low. So, maybe Harry has this. 1 Well, Lachlan, speaking as a home cook, I felt it was really more about form than flavour. And I scored you... ..6 out of 10. LACHLAN: Harry's got two 6s and two 7s, and I'm sort of calculating the score here, and I'm kind of worried about what I've got to get. Well, Lachlan, I love the idea of that little frozen snowball that you made. Simple and sophisticated. And that's why I gave you... ..7 out of 10. (APPLAUSE) Lachlan, I also scored your dish... ..7 out of 10. Loved the texture. I loved the toasted nuts inside, and the fruit. Well done. Thank you. So, Lachlan, you need 7 or more if you're gonna win this challenge. Alright. Standing here right now, I'm genuinely thinking I could be in trouble. MATT: Gee, Lachlan. Matt. Close. Lachlan, what I loved about your dish was your use of nuts - those golden, crunchy nuggets in the snowball - and the way you used the microplane to make that snow. And that's why I scored you... ..7 out of 10. (CHEERING AND APPLAUSE) HARRY: Good work. (BOTH LAUGH) "Thank goodness for that!" Lachlan says, huh? Yeah, difficult. You know what? Don't forget that these guys have been doing it for a few weeks now, so they're used to that timing, and it is slightly different from that professional kitchen. We really appreciate the fact that you've taken time out of the restaurant. Hentley Farm is honestly one of our favourite restaurants in Australia, and you're doing an absolutely brilliant job - a superstar. So we hope to see you again soon in the MasterChef Kitchen. So, thank you, Lachlan. Appreciate it. Thank you. (APPLAUSE) Pleasure. Great work. Cheers, mate. Good to see you, Lachlan. Nigella. Thank you. What an amazing experience, being in the MasterChef Kitchen. I'm pretty inspired meeting these guys that are potentially entering the industry, and they've already got such good understanding and good skill base. I'm totally stoked that I won. I felt the challenge. I felt the pinch. And I'm kind of happy about that - I go home with my head held high. Harry, you're having a good week, huh? REALLY good week. Let's hope you can keep that momentum going, yeah? Yep. Alright, guys, go home, and we'll see you tomorrow. It was so cool to have Shannon mentor me today. Thanks, mate. Appreciate it. SHANNON: No worries. Keep learning. Keep learning. I think the biggest thing I've learnt today is taking Shannon's ideas of plating and putting that into play in the future of the competition. ANNOUNCER: Next time, the biggest team challenge ever. Ladies and gentlemen! (CHEERING) Cooking for thousands of people... This is serious. This is BIG. Let's go! ..they'll be pushed to the extreme. Red team, push, push, push! Go, go, go, go! Stir, stir, stir! Can't make those really big cookies and have enough. We need three more baking. We need to get this going! With their place in the competition at stake... Get round to the yellow tent! Come and get it! ..each team will work harder than ever... There is so many people. ..to earn their place at the top of the challenge. Really good. Oh! But the team that falls short... The moment of truth. ..will face elimination.