ANNOUNCER: Previously on MasterChef Australia - four contestants found themselves fighting for survival. Come on. Sadly... I'm sorry, Cecilia. Can I have a final hug? (LAUGHS) ..it was Cecilia's time to say goodbye. It's been an amazing journey. I think my kids will be proud of me. Tonight, a very special guest. Give a warm welcome to Maggie Beer! (ALL GASP, SQUEAL) Australia's favourite foodie is back. I love Maggie Beer! And she'll challenge them with the boldest ingredients in an invention test yet. You could do lots with it. There'll be nowhere to hide... Wow. ..and no playing it safe. Have you made this before? Never. But with great risk... I'm impressed. ..comes great reward. I could eat a whole dish of that. And for the contestant who delivers the winning dish... I loved it. It put such a smile on all our faces. ..a power that could change the game. It really is MASSIVE. The grand prize for the winner of the country's biggest cooking competition - a monthly column in Australia's leading premium food magazine, Delicious, $250,000 to kick-start their food dream and the title of Australia's next MasterChef. # 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 Welcome to the party. Welcome. I'm ready. Are you ready? Yeah. I'm so pumped for the day to start. It's a brand-new week and that means the mystery box. What's today going to hold? It's quite good because it makes you think on your feet and there's no consequences off the back of a mystery box. Oh, gosh. It's definitely not a normal start to the week. No ovens! BRETT: Normally we walk in and there's a nice big brown box there with a big M on the front. What the heck? What the heck? Oh! Today it's not there. Oh, no boxes. No boxes. WOMAN: Wow. Where are they? This is very confusing. GEORGE: Start of the week. Cogs are turning. A few of you noticed there wasn't a mystery box on your benches. What's going on? Another surprise coming up. Here we go. Greatness in the kitchen isn't only determined by technical ability. The cornerstone of success for any great cook has to be a love of food. An understanding of ingredients. The desire to replenish souls as well as stomachs. And a respect for the earth and all its glorious bounty. That's the cornerstone of our mantra in the MasterChef kitchen. It's also the mantra of our guest today. Please give a warm welcome to Maggie Beer! (SQUEALS) (ALL CHEER) Oh, my gosh! Oh, my gosh! It's Maggie Beer! I love Maggie Beer! Oh, my gosh! Hello. When I announced that you were walking in, Chloe actually jumped in the air like a five-year-old child being told she's getting cake! Chloe, why do you love what Maggie does? You put smiles on our faces and warm our hearts with the food you make and you inspire us, so... (CHUCKLES) Oh, well, thank you, Chloe! (LAUGHS) So, Maggie, what advice can you give our home cooks of how they can transcend where they are and kind of elevate themselves to greatness? I think the most important thing to being the best cook you can be is about always learning, immersing yourself in knowledge and detail. Detail is one of the most important things. In honour of Maggie being here, we've decided to switch things up a bit today. You're going to be cooking in the invention test first. It's a little bit puzzling. Everyone's trying to wrap their head around how it's going to play out. (GARY CHUCKLES) Under these three cloches are three core ingredients, chosen by Maggie Beer, that may surprise you. You all get to choose your own core ingredient. You ready to find out what they are? Yes, George. GARY: Abalone. Silken tofu. Lemongrass. So, Maggie, why these three? Well, I have a love affair with Japan. I've been at least 10 times and all of these ingredients, although not just Japanese, they have that influence, and I think abalone is one of the great, great tastes of all times and the silkiness of the tofu and that lemon-lime flavour of the lemongrass, you can do lots with it. Lots. Zoe, you threw your hands up over your face. Why? I've been thinking about silken tofu for about three days now and something that I can do with it. Oh! I was really excited when you lifted the cloche and I saw it there. (LAUGHTER) To see it there, it's like a dream come true! (LAUGHS) So, no tricks here. All we want you to do is come and stand in front of the ingredient that you'd like to cook with. (ALL LAUGH) Hey. I know you! Oh. Oh! Good, good. Look at that. Undecided? Yeah. Come on, Charlie! Elena, are you sure you want lemongrass? You don't want to go tofu and stand out from the pack? Oh! Or abalone? ELENA: I feel like the lemongrass is probably a safer option for me, but the thing that excites me most is the abalone. I grew up around it, I'm familiar with it, so it might be a good opportunity for me to stand out. GEORGE: Elena, are you alright? Are you undecided? I've got an idea, but I haven't cooked the idea that I've got. I'm not nervous about cooking the abalone, but I'm a little bit nervous about the flavours that I want to pair with it. Right. 10 of you want to cook with lemongrass, two with silken tofu and three with abalone. Soon as I saw that lemongrass, that's it. It's one of my favourite ingredients. Love cooking with it, love eating it. So this challenge could be right up my alley. Obviously it's an invention test, so we want to see some invention. We've reached that point in the competition where we only taste the top three dishes, and on the back of this the winner gets a massive advantage, as always, but today, honestly, this is a corker. You want to win this challenge. You've got 60 minutes to cook a delicious dish, obviously, heroing the core ingredient that you've chosen. The pantry is open. The garden is open. So, no excuses other than to put up some gorgeous food for Maggie. Maggie, do you want to do the honours and get them all started? Absolutely. And your time starts now! ZOE: Is there biscuits in here? Invention test up first. It's different from the norm. MIMI: Pretty cool, because it means we can play around a bit more without having that consequence of bottom three. I looked at the lemongrass first and then saw that queue was fairly long, and Zoe looked a bit lonely, so I thought I'd join her and jump on the tofu bandwagon. So, Team Tofu in the front row. Feeling great today. I'm feeling really confident. You know, Maggie mentioned Japan and how those flavours brought her towards these ingredients, and that sort of rung a few bells in my head. Miles, you're playing back in your favourite place - Asian flavours. Right back to where I based myself in Japan for five years, Matt. Oh, did you? Lucky you! Yeah. (LAUGHS) Very lucky, yep. Wow. Well, I have to tell you, my best ever tofu experience was in Tokyo, but it was just plain with extra-virgin olive oil and salt. For me, it's plain with some grated ginger over the top... Yes? ..some spring onions, a dash of soy. Great. How important is it, Miles, for you to stand up? Yeah, I'm trying to stand up and be noticed. Come on, Miles. Top three dish. Come on, Miles. You can do it. It'll be there. Good luck. Cheers, Matt. I'm gonna do some meat on a stick, tofu two ways, present it to the judges the way that I used to eat it in Japan. Cooking from the heart, so, hopefully it'll be noticed and hopefully it'll stand out from the pack. Excuse me. Maggie Beer coming through. Excuse me. It's really super amazing to see Maggie in the kitchen. Oh, she's gorgeous, isn't she? (LAUGHS) She's just always...just happy and her food is amazing. You're going to overpower me with chilli? Yes. Hopefully. (MATT AND MAGGIE LAUGH) That's probably not the right answer, that one. Look at that beautiful... (GASPS) So nice, hey? Oh, wow. I'm going to do a beautiful lemongrass tom kha with smoked lobster, and I'm going to serve it as sort of like a... like, in a teapot with, like, little teacups. Going to have the beautiful smoked lobster in there and you pour it yourself. So, smoked lobster and a kind of...and a very... brilliantly tasting lemongrass broth, yes? Yeah, absolutely. There's going to be a LOT of lemongrass dishes today, so we have to make this lemongrass shine. Tom kha soup is, like, beautiful, rich coconut soup from Thailand. The biggest thing for me today is to make sure this broth has the perfect balance of flavour. And I really, really have to hero lemongrass, so I'm going to put extra in there, make it beautiful, that sort of lemony-limey taste. I think that advantage would be absolutely incredible, and I can't even imagine what it would be, but I want it. ELENA: Today I'm going to be making an abalone and mushroom green tea noodle warm salad. Straightaway I knew what I wanted to cook. My parents owned a dive shop when I was growing up. I've seen abalone caught, prepared and cooked, so I'm comfortable working with abalone. I'm going to use the abalone to accompany my noodle salad. Soak up that... I've been working on a recipe for a gluten-free noodle and I really want to hero that today. I start by making my dough, but I'm a little bit nervous about pairing all of these flavours together. What are you making? I've been practising at home making a gluten-free noodle. Cool. Good. So, what are the flavours that you're putting with it? The dashi stock, which will be a sauce for the noodles. So, I've got kombu in there, shiitake and bonito. Don't be afraid to boost up the stuff you put in there. Put lots in? Yeah, the bonito. Especially shiitake, yeah? Yeah. It looks like it's just swimming around. I take the judges' advice. I want to boost the flavour in this dashi broth. I want to put some of the abalone frills in there to really pump up the flavour. Normally, a dashi would be served as a soup. I want to reduce that down and serve it as sort of a sauce or dressing for my noodle salad, which I'm hoping the judges really like. CHLOE: I love that Maggie Beer's here today. She's a huge idol of mine. I love her style of her food. I love her. So it's awesome. I just really want to do well today for her. Today I'm going to be doing a coconut milk and lemongrass panna cotta with prawns and mango. Panna cotta is mainly associated with being a dessert, but today I'm going to make a savoury one heroing the lemongrass. I'm really keen to use the prawns, because they work beautifully with lemongrass. I'm just going to be really smart about how I serve it. Hot prawns will just make a cold panna cotta melt, so I'm going to chargrill them and serve them cold. I really want to impress Maggie today, so I'm just hoping that this is something that will appeal to her. Today's invention test has got a huge advantage, so I really need to push myself and think out of the box. I'm going to put a twist on a home-cooking classic. I'm going to make a tofu cheesecake. The tofu actually goes into the cheesecake as part of the filling. I mix the tofu in with my cream cheese and then I add my dark chocolate. I'm hoping the tofu's going to add a really silky smooth texture that you don't get from a normal cheesecake. If tofu doesn't make this cheesecake better than the original, then there's no point doing it at all. Zoe. Your tofu dreams have come true. Yeah. I just hope... I really want to know what you're doing, 'cause you immediately knew. Yeah. I'm doing a dark chocolate and silken tofu cheesecake. That is inventive. Have you made this before? Never. Have you made a tofu cheesecake before? Never. Well! The judges are sounding sceptical about using the tofu. And you've got an ice-cream or anything else to go with that? I'm not quite sure. Now I'm really worried that the cheesecake's not going to be enough on its own. Good luck. I've already gone out on a limb using tofu, but now I need to come up with something that's going to complement it. If I want to be in the top three, I need to come up with something fast. 1 Anything else to go with that? I'm not quite sure. I'm already going out on a limb making this tofu cheesecake, but now Matt's challenged me to come up with another component that'll go with it. Good luck. My mind's racing to come up with an idea fast. And I think I've got it. I'm making a chilli cherry jelly. I'm going to set the jelly on top of my cheesecake. Yeah, it is unusual. To make the chilli cherry jelly, I put the cherries on in the saucepan with some water and some sugar, and then I add my chillies. I need to be really careful with how much chilli I put into the jelly. Too much and it'll take away from the whole dessert. Not enough and it's going to be too sweet. Once my jelly's cooled, I put it on top of my cheesecake and put it in the blast chiller to set. I just hope it sets in time. Behind! I've got tofu in my cheesecake and chilli in the topping. I'm really hoping this modern twist really appeals to Maggie. Maggie's your friend, but time's your enemy! 30 minutes to go! GEORGE: That excites me. How good are those knife skills? Pretty good, isn't it? Huh? Love it. Well done. Matty, fish sauce? Thanks. Love it. HARRY: I need to be really inventive today. I'm making a lemongrass tom kha soup, but I don't think that's quite inventive enough. So I need to go one step further and make lobster brain butter. (LAUGHS) Bit weird, but, you know, this is an invention test. I get the heads of the lobster out of the pan, chop them up into little bits, blitz it in a blender with a heap of butter. Got to pass it off, make sure there's no shell in it. I've never made lobster butter before, so, really got my fingers crossed that I've pulled this off. ELENA: My dashi stock is reducing away. I'm happy with that. So I get back to making my soba-style gluten-free noodle. I'm gluten-free, and it's really hard to find delicious noodles that are really of a slurpable kind of consistency, so it's something that I've been trying to master. I'm reasonably pleased with how my dough is rolling out. They work? They look nice. And where'd you get the recipe from? I did it myself. Oh, you just made it up? Made it up myself. Great. MILES: 15 minutes to go, I'm starting to deep-fry the tofu. It'll go into the oil, have a nice, crispy skin around the outside of it. It's an invention test, so we've got to do something a little bit different. I'm not just going to deep-fry the tofu, as it would normally be done, in plain cornflour. I'm going to add some Japanese spice. Did you dust those? Yeah, I put some togarashi in there, that seven-spice. Oh, yeah, nice. Give it a little bit of lift. Yeah. The other thing I'm going to do is serve some raw tofu, which is just cut into cubes, covered with ginger, spring onions and a little bit of soy and served as is. Takes me back to where I used to live in Japan. I'm in a familiar place. I'm thinking about where I was. Everything's just coming together really nicely, so hopefully the judges want to have a taste of it. Chloe. Hi, Maggie. Hi, Matt. Hi. Tell me, what are you doing? A coconut milk and lemongrass panna cotta that I want to serve with prawns. How? I'm going to chargrill the prawns and then serve them cold. OK. Gee. Cold prawns. Is that the best way of doing it? I don't know. Good luck, Chloe. Oh! I want you to do well! So do I! Matt and Maggie are clearly not keen on this dish, but with so little time, I don't know what to do. I have to change something. The judges didn't like my dish and I've taken their advice. I'm just going to leave the panna cotta out altogether and do a lemongrass, red curry prawn salad. My dish has now become chargrilled prawns in a salad. It's crazy, 'cause we've got, like, 10 minutes left and I'm doing a brand-new dish, but...yeah. Oh, my God! Of all days, I just wanted to do well for Maggie Beer, and I'm just like a goose without a head. (LAUGHS NERVOUSLY) I'm just hoping I can pull something delicious together in time. Guys, listen up! 10 minutes to go. Come on. How are you going, Elise? Yeah, good. You? Yeah, really good. Got my noodles ready to boil. Just like you would do with any other kind of noodle or spaghetti, I'm boiling these in salted water three or four minutes, or until al dente. And because I can eat these, I can test them. Mm. And I'm really happy with how they're going. I drain them and I want to mix them through that delicious dressing. This is my dashi stock, which is going to be my noodle dressing. Thank you. (LAUGHS) They're looking really good. It's really interesting. I love the look of it. Yes, yeah. (LAUGHS) Good job, Ellie! Thank you. My broth is perfectly balanced at this point. Get it off the heat, strain it, get it into a jug. This broth is super lemongrassy and definitely hero of the dish. We asked for invention. It looks like we've got it in spades! Five minutes to go. Time to plate up, come on! Alright, need a plate. MILES: So, I've got my pork yakitori on skewers, a little bowl of raw tofu, a little bowl of fried tofu. I've cooked something that means a lot to me, so hopefully, you know, it might be enough for them to stand up and take a look at me. CHLOE: There's three minutes to go now. I only have three minutes and I'm still frazzled. I have no idea how my dish is going to end up. As I'm plating it up, it just looks like this very rough, wishy-washy, confused salad. I just really hope leaving that panna cotta out was the right decision. ELENA: I have to flash-fry my abalone and plate up the rest of my elements. I've got my green tea gluten-free noodles, my dashi broth and my abalone. It's a bit of a risk having all of these flavours, so I'm really hoping that those flavours sing today. It's that sound you don't want to hear - one minute to go! I check on my cheesecake and I'm praying that it's set. It's set. It looks perfect. Yeah, I'm happy with the cheesecake. I think it's super inventive. I'm really hoping that that tofu gives the cheesecake that silky texture it needs. HARRY: This is definitely not the traditional way that you would see this tom kha, but I've tried to be inventive with this dish today, especially with this lobster head butter, and I hope the judges like it. 30 seconds! Come on! CHLOE: It's down to the wire and I'm not happy with this dish. But I'm going to keep pushing until the last second. Ten seconds! JUDGES: Nine! Eight! Seven! Six! Five! Four! Three! Two! One! That's it! Your time's up. MATT: Well done. Good work. Good job. Good job, Matty. Good job, guys. Good job. What fantastic energy, huh? We love that kind of cooking. See what happens when Maggie Beer comes into the kitchen? You lift your game and you give us something different. We asked for invention, and I think we've got that in spades. We've watched you cook, we've seen how inventive you've been and we've picked our top three dishes. GEORGE: The first dish we'd like to taste belongs to... Harry. Hey! I'm so happy to have made the top three, but at the same time, I'm so nervous. This lobster brain butter is pretty out there. Alright. Alright, Harry, what have you cooked? I've done a lemongrass tom kha with a smoked lobster. This is a little lobster head butter. MAGGIE: Lobster HEAD? I'm taking a big risk making this, so just hoping it doesn't backfire. 1 Alright, Harry, what have you cooked? I've done a lemongrass tom kha with a smoked lobster. This is a little lobster head butter. MAGGIE: Lobster HEAD? GARY: It smells great. (CHUCKLES) Mmm. The squeeze of lime? If you insist. (OTHERS LAUGH) You're high maintenance, Beer. (GIGGLES) You really are. If it's an important part of the dish. Looks great, doesn't it? Yeah, it does. Yeah, really good. It's really aromatic and it's making my mouth water. Great. Wow. The broth is really beautiful. That lime. Mmm. Oh! And the butter! That lobster butter - I could eat a whole dish of that. Nothing gives us greater pleasure than to, you know, be, kind of, scraping the bowl or the plate and trying to find more. The hero is the lemongrass. Regardless of all the other elements in there, that's the one flavour that just seeps through everything else, and that's wonderful, Harry. Great cooking. GREAT cooking. Thank you, guys. Love it. (APPLAUSE) They finished every last drop. I couldn't be happier. Good job! Well done, well done. I've got my fingers crossed and I'm really, really, hoping that I'm going to get that advantage. Next up... Elena. I'm really pleased that, despite my nerves at the beginning of this cook, I still went with my initial excitement with the abalone. I feel like I've been really inventive and I really hope that I've pulled this off. Tell us what you cooked. I've got a green tea gluten-free noodle and some abalone and mushrooms. Fascinated by these noodles. For me, the noodles are awesome. And you made them by hand, and that's what this whole competition is all about. It's about making stuff. Congratulations. I do love the noodles. I think they're fantastic. But I tasted that dashi broth... Yeah, it was gorgeous. ..it would have been absolutely beautiful to have some more. Even more? OK. That dashi was in the pot! It was just delicious. MATT: In terms of this dish, is the flavour of that dashi sodden into those buckwheat noodles? Absolutely. So I think you've done a brilliant dish. I think it's creative, it's delicious. Well done, Elena. Thank you. Well done, Elena. (CHEERING AND APPLAUSE) Good job. Well done. Thank you. Good job. Thanks, Zoe. Well done! The third and final dish we'd like to taste... is Zoe's. ZOE: This tofu cheesecake is the biggest risk I've taken in the MasterChef kitchen. I'm just hoping Maggie really likes it. Oh, wow. Wow! I've made a dark chocolate and silken tofu cheesecake with a cherry chilli jelly and black sesame praline. Cheesecake, Maggie Beer? Bit of a worry. Maggie Beer, we know she likes some things quite traditional, and here you are putting up a very different approach to cheesecake. What's the ratio of tofu to cream cheese? It's 200g of tofu and 150g cream cheese. It's good, isn't it? We'll remember that, won't we? Yes! We will when we do it. Straightaway. It looks sophisticated too, doesn't it? GEORGE: It looks amazing. Amazing. Thank you. Go on. Go on? OK. (GARY CHUCKLES) Oh! Can I tell you that I think a lot of people might, after eating this, decide that the traditional cheesecake might not be for them. Because the texture of the silken tofu - it is a silky cheesecake. The cherry and the chilli, it needs that to have that juxtaposition, otherwise it's too sweet for me. But I think it's a really, really lovely dish. Zoe, you have to know that I'm using every bit of self-control that I have - and we're in illustrious company here with Maggie - not to just keep going in there with a spoon and just demolishing it, 'cause it's absolutely beautiful. We do need to stop talking, though, 'cause it's calling me. It's going... "Gary! Gary! "Gary, eat me!" Thanks, Zoe. (CHEERING AND APPLAUSE) To have Maggie there telling me that that was one of the silkiest cheesecakes she's ever had... it's amazing. I can't describe the feeling. Thank you! Well, a spectacular cook followed by a spectacular tasting of three great dishes, and it would be remiss of us not to note that there was some other spectacular food out there. Miles, welcome to the competition. That's the best dish you've put up. You were so close to getting tasted today. But, gee, the quality is ramping up. If we tasted your dish, please come forward. We have a tough decision to make. Good luck, guys. Yeah, you too. Good luck. We've got three brilliant dishes. Yes! I find it really hard to choose between the lobster and the cheesecake. I think the success of the silken tofu in that cheesecake has sort of given me an idea to go forward with. And yet, the using of every bit of the lobster - the lobster head, the brain - that most people throw away, I... Which one would you go back for another spoonful of right now? Both. Both. HARRY: This is killing me. I'm happy with that. Yeah. I'm happy with it. I love it - WE love it - when it's so competitive, when it's so close. But the dish that stood out, the one that we all agree was absolutely gorgeous, showed wonderful invention and tasted divine... belonged to Zoe. (CHEERING AND APPLAUSE) Well done! Yeah! I'm so happy. These are the moments that you come into this competition for. I loved it. Thank you. Gary told you there was a massive advantage. And it really is massive. Today... you get to choose all eight mystery box ingredients that everyone will cook with. (GROANS, LAUGHS) Be nice! (LAUGHS) TRENT: To be able to pick the eight ingredients - probably the biggest advantage that we've had so far. If that isn't a big enough advantage to propel you through to the immunity challenge, I don't know what is. Choose wisely. Off you go! Play to your strengths. MAGGIE: Come on! (LAUGHS) Come on. I have an idea of what I want to cook. Something comes to my mind straightaway. And I know, when I lift that box up, they're going to be shocked. 1 I have an idea of what I want to make. OK. Today, I won the invention test. I'll put that in. Thank you. Next. My advantage is that I get to pick all eight ingredients for the mystery box. You've got lots of options there. What might go with, um...? I'm just looking at something that is... Um... No, no. And I only have two more. I knew what I was going to make straightaway. Whoa! Yeah. That surprises me. Yeah. And 14 other people out there are probably not expecting to see the ingredients that I've put in. (NERVOUS LAUGHTER) Ooh. All eyes are on me, and I know everyone's thinking that I've chosen Middle Eastern ingredients, like mastic and rosewater and pomegranate. I cook with a lot of those ingredients back at the MasterChef house. But none of that is under there and I think they're really going to get a shock. (GARY LAUGHS) Zoe, how was that? Yeah, it was good. Yeah, it was exciting. Nerve-racking. Maggie, do you think Zoe's made some good choices? Zoe had something in mind from the moment she walked in, and so, I tried to guide her on one little thing, but, um, no...no luck. OK. Fair enough. (LAUGHTER) Zoe, do you want to reveal to all of us what you've chosen? Yes. Remember, all of you have to cook from these ingredients. You ready? Yep. (LAUGHS) Ahh. Hey. So - ricotta, pork mince, thyme, chilli, pancetta, tomatoes, garlic and beautiful fresh basil. What's the dish you've got in mind? It's a dish that I had at one of my favourite Italian restaurants in New York and it's something that I always try to make my own at home and cook for my husband. I'm not going to say what it is. MATT: You're a good girl! Good girl! (LAUGHTER) Don't give them any ideas. Good girl. Come on, let's go. CHARLIE: These ingredients are very basic. You know, they're home staples. Pretty much all households are going to have a lot of these things in them, so you've got to do something that's going to take you away from the pack and make you stand out. Now, you have 60 minutes to cook us a delicious dish from one or all of the ingredients that Zoe's picked in this mystery box. You have all of the usual staples under the bench. You have flour, sugar, eggs, cream and also a little extra - Maggie's verjuice. Top three dishes are into this week's immunity challenge and the bottom three dishes send their makers into a pressure test tomorrow. Motivation enough? Ready to go? Yes. Your 60 minutes starts now. Hello. Pretty confident with those ingredients. You knew what you wanted, you went in there, you got it. Yep. Fantastic. What's the dish? Pappardelle with meatballs with a tomato, basil and chilli ragu. OK, lovely. Well, you know it's your challenge to win. I mean, you picked extraordinary, familiar ingredients. Yeah. And I think if we're not careful, we're going to have a lot of meatballs, who knows? Yeah. So let's hope yours is absolutely brilliant. These ingredients are very Italian sort of inspired, I think. I'm going to do a pasta dish today. I'm going to be doing a spaghetti with meatballs. A pork mince tortellini. Are we all making pasta here? All of us, all of us. It's a pasta-off. Whose dough is better, but? That's the question. Whose dough is better? Ooh. Does it feel alright? I like it. I'm so disappointed by this morning's cook. Things just didn't go the way I wanted them to, so I really want to push myself in this mystery box. At the end of the day, I just want to cook something delicious for Maggie Beer and I really think this is a good challenge to play on the sweet and savoury combination that I love. Hey, Chloe. Hi! Are you doing pasta too? No. I'm doing sweet. Oh! Oh, thank goodness. I'm doing a pancetta-fat parfait with a pancetta praline and a caramel sauce. That's interesting, isn't it? You know we've got whole concepts and restaurants based around candied bacon so, yeah, works well. Yeah. Why not? Thank you. I know it sounds super, super weird, but bacon fat has this creamy, sweety, salty, smoky flavour and if you put that into a milky dessert, if you pull it off, it tastes delicious. Oh! Ooh. I think there's definitely a fine line between nailing it and taking it too far. So I have to make sure that I get the balance right. Do you think I need to put more cream in this? No, that's good. I just really hope that I pull it off and do it well. TRENT: I'd definitely love to be in the top three today. I haven't had a chance yet and it's something I push for every week, so I'm really hoping I can get there today. Trent, you've already got stuff on the stove. What are you making? I'm going to do a brik pastry spring roll with pork, garlic and thyme in the spring roll and then I'm just going to make a chutney. OK. How's your brik pastry? I've made it a couple of times before and it's worked out pretty good both times I've made it. It's something I've never bothered to make. Yeah. So I'm impressed. It's going to take plenty of time to make the spring roll wrappers. Definitely very time-consuming and laborious process. The brik pastry, it's similar to filo, it's a really sort of thin pastry. You make your batter and then you cook it over a double boiler in a frypan, using a pastry brush to paint it on until it's cooked through enough that you can peel the pastry off. I'm just hoping that making my own brik pastry and doing something a little bit different with the spring rolls, that it's enough to make me stand out. So, last week I had an average week. I ended up in elimination, and I've been in that situation three times before. I'm not ready to be in blacks again. I'm thinking, "I've just got to do something to stand out." I've decided to go sweet, because I love sweet, because that's what I love to make. I'm going to do a dessert. If I can pull a dessert off, hopefully I'll be in one of those top three. Hi, Elise. Hello. How are you, Maggie? Oooh, you've got a lot going on here. So what are you making out of that? I'm going to do, like, a sandwich type of thing. So I'm going to do a thyme biscuit on the bottom with a caramel parfait and a caramel chilli topping. So you really need to push, push, push, push, push yourself. Definitely. I've taken a massive risk making a caramel parfait in 60 minutes. You've got to cook it, you've got to cool it, and then you've got to set it. I've got my caramel for my parfait on the go, but I don't want it to be too dark. I just want a soft caramel flavour. It's a nice amber colour, so I add it to my anglaise before I get a flavour that's too overpowering. The trouble with adding caramel to an anglaise is the extra sugar can make it take longer to thicken, and I need to get this into the blast chiller as soon as possible. I'm just praying that I'll be able to get this parfait to set. There is so much at stake, especially being in top three last round. I sort of feel that pressure to be in the same place again. I don't want to be like the pack. I want to be different. I'm just racking my brain. I'm trying to think of dishes that I've had with these ingredients, and a couple of weeks ago, George invited us to his restaurant, Jimmy Grants, and we had these beautiful dumplings called 'Jimmy Dimmies', so today I'm going to do my take on Jimmy's Dimmies from George's restaurant, and do Harry's Dimmies. Harry. Hello, gentlemen. What are you going to do? Um, I'm going to do my take on Jimmy Dimmies. Jimmy's Dimmies! Yep. (LAUGHS) So essentially I'm going to do these beautiful steamed sort of dim sims with pasta sauce to go over the top. Alright. Well, you've got a reference, because you love a reference. Jimmy's dimmy...and yours. Mmm. I wouldn't have said anything. (LAUGHS) My version, remember? Oh, yeah, yeah. My version. This isn't just anyone's dish I'm going to reinvent, this is George Calombaris'. There is definitely a benchmark with this, so just have to make sure they're up to standard. To turn Jimmy's Dimmies into Harry's Dimmies, it can't just be good, it has to be better. Maybe I'm going mad, but I'm going to try. Zovirax fights cold sores and cuts healing time by half compared with no treatment. So you can too. BRETT: Today's, Zoe's chosen some Italian-style ingredients for the mystery box. It seems around the room, a lot of people are doing sort of pasta type dishes, but I don't care. I'm going to do one anyway. I just hope mine's the best. I'm going to make a nice bowl of ravioli with some pork, ricotta, some basil. Got a nice little tomato sauce with roasted garlic, some herbs and some verjuice in there. My sauce is just going to be packed full of those traditional Italian flavours. It's going to bubble away right to the end and intensify the flavour in the pan. And my ravioli, I've got a trick up my sleeve for that that I'm going to make later. That's why mine's going to stand out. Seemingly simple ingredients, but we don't want to see loads and loads of pastas, do we? 45 minutes to go. Come on, guys. Come on. So, Nicolette, what are you doing? A ricotta parfait, a thyme crumb, and a chilli salted caramel. Great! And how much do you want to hang on to that pin? I really want to have the immunity pin for as long as I can possibly hold it for. So we've just got to hope that parfait is going to be delicious. Yep. I don't want to go into tomorrow's pressure test because it would be way too early to give up that pin. I really want to impress the judges, so I'm going to experiment a little bit with this parfait. It's not going to be a traditional parfait, which is smooth. (HISSING) Whoa. Once I mix the ricotta into the anglaise, I shake it up in the iSi gun to get it nice and fluffy. Wow. It's got a weird sort of grainy texture, but I want that in my dish today. I want it to be almost like a frozen ricotta. It's a crazy idea, but I want to stand out today, so I just hope that it pays off. CHARLES: Alright. Today I'm making straight, kind of hand-held food. Some little flatbreads with pork rissoles on top, chilli jam and some basil mayo. It's not supposed to be an elegant dish, it's just supposed to be rustic and, you know, nice and tasty. Flatbreads. I haven't seen you make flatbreads yet. No. Are you good at them? Yeah, I'm not bad. Yeah, I've actually made them a few times. I usually do the yoghurt ones, but I've done just the self raising flour and water a couple of times, so... I think the judges would love my flatbread, but I'm just a little bit worried because I don't have any yoghurt. I usually use yoghurt to make the bread nice and soft, but I'm just going to have to do my best with what I've got today and stick with flour and water. Come on, caramel. I'm a little bit worried. Time's ticking away, and I need to get my caramel parfait into the blast chiller. But the mixture is just not thickening up. Why is it not setting, seriously? Argh. I think I've got too much sugar in there, and once you add too much sugar, it just doesn't set. So I've just added another egg yolk in there to help thicken it a little bit. Ah, yes! Once I add the egg yolk, it thickens slightly. It's not the right consistency, but I don't have time to muck around. I've only got 30 minutes, so I've got to hurry up. I pop it into a mould and rush it into the blast chiller. And all I can do is cross my fingers that it sets in time. Time is imperative! 30 down, 30 to go. Come on, guys. Come on. I love a light meatball. Are you a light or heavy meatball? Yes. Oh, light. Succulent! Succulent. I want it succulent. Juicy. Yes. I'm definitely still feeling really excited by my pancetta fat parfait. I've got my parfait mixture into the blast chiller, and I've made some crispy layers of pastry to sit on top of the parfait. I'm just going to layer these up, and I'm gonna put a pancetta praline on the top. My praline is going to be the top layer of my dessert. I need to make a beautiful, dark caramel toffee sauce that I'll pour over the pancetta, and then it sets like glass, so it's really cool. It's definitely the textual element of my dish. It's just going to bring my parfait to the next level. If I can pull it off, it will definitely be top three, hopefully. HARRY: So I'm trying to recreate one of George's dishes. Instead of making Jimmy Dimmies, I'm doing Harry's Dimmies. I've rolled up my dumplings and now I have to get onto my sauce. Just like a tomato-based sauce to go over the top of the dumplings. I want the sauce to be really bold, punchy flavours. I had to glaze it with verjuice and taste it. I really like verjuice, so I'm just going to add a little bit more. I really love that sort of tangy flavour. That's so good. Really, really good. So happy with that. So I've got my sauce on the go. Now I have to get these dumplings into the steamer. If I can cook these perfectly, I reckon they could just be better than George's. TRENT: So I've rolled out my spring rolls. They're ready to go. Got the spring rolls into the hot oil to fry off. I just want to get them nice and golden and crispy. Just watch this hot oil popping here. Spring roll just with a dipping sauce - that's the way I've always eaten spring rolls. I love hot chilli sauces. So I'm doing a tomato chilli jam. So what have you got in there? So I did like a caramel gastrique with some of the verjuice. Tomato chilli sweet sauce. Love it! I'm just going to cook it down as long as I possibly can. Yeah, get it really jammy. That is... That's a good idea. The deeper and redder the better. It's hard to get the flavours to develop in a short amount of time, so I've put plenty of chillies in to get it nice and hot. Hopefully there will be plenty of punch and lots of flavour there. Two things you should be thinking about right now - delicious food, and getting into that top three! 15 minutes to go. Come on! Come on. (CLAPPING) Oh, what the hell? Go on, Maggie. Have a try. Go on. Thank you, thank you. Don't give anything away. I'm not offering you the other half. Oh! Where does the time go, mate? Oh, I know. Every single cook. 15 minutes to go, the sauce for the ravioli is bubbling away nicely. The tomato and the garlic are in there now. I've got some herbs in there. I've put some verjuice in. Just rolling the raviolis now. These raviolis are going to be plump. The judges like height. This ricotta and pork mince is blended together really well, and it's sitting nicely. So I stretch the pasta over the top, pack it all in, cut it all out. And we're talking this big. It's an inch and a half high. These things are gorgeous. I'm doing exactly what Gary and George and that have taught me to do, so it's got a beautiful sauce to go with it. They won't be able to resist. With 10 minutes to go, I start to cook the flatbreads. I'm taking a bit of a risk today, because I usually make yoghurt flatbreads. I don't usually make them just with flour and water. The first one is a little bit slow to get going, and it kind of dries out really quickly, so I turn up the heat and then whack the next one on. Charlie, how hot should you be frying those flatbreads? Yes! Don't burn it. Not that hot. Yes, I want... We want to see that flatbread nice and tender, because we're going to roll it. You want to roll it round the sausage, you want it to be tender rather than crispy. You don't want it to crack. Yep. I don't have much time left, so I've just got to keep doing what I'm doing, but there's nothing worse than dry bread. So if I can't get these flatbreads right, I'm going to be in so much trouble. It's always about now that we start to see a little bit of pressure creeping into the cook. (GROANING) Five minutes to go! Come on. Come on, guys. HARRY: I've got my sauce on the go, and it's nice and tangy from the verjuice. Now I just need to check on these dimmies. Argh. They just need about two more minutes. They're not quite done yet, so I just need to let them steam a little bit longer. I'm nervous because I can't let them overcook. If I do, they'll be way too dry, and there is no way that I'm going to get George's tick of approval. ELISE: I need to start plating up. I've got my parfait out of the blast chiller, and I'm just hoping that it's set perfectly. Alright, I'm going to take it out. It comes out nicely, so I place it on top of my thyme biscuit and drizzle my chilli caramel over the top. Come on. I'm happy with my dessert, but when I look closely, I notice a big problem. Oh, no, hold on. I can see in the middle that it's starting to dip in. The middle isn't set 100%, and it's just starting to collapse. Argh! If it doesn't stop, I'm going to be serving a mess to the judges. And I don't want that. There's bottom three today. I just can't be in another pressure test. ELISE: There's only minutes to go, and my parfait isn't 100% set. Agh! I race it into the blast chiller, but I'm really worried it's just gonna keep collapsing. If it doesn't stop, my parfait's gonna be a puddle on the plate. Come on, guys! Plate up! Dress, dress, dress! Three minutes to go! Behind - hot. (LAUGHS) CHLOE: The big hero in my dish is my pancetta fat parfait. So, that needs to be perfect. I try a little bit and it's super smooth, and it has that little hit of the pancetta fat at the end. So I stack a few layers of pastry on top, praline scattered over that, and then a beautiful caramel sauce to go around it. I'm just so rapt. HARRY: How's your chilli jam? TRENT: Pretty good. The chilli jam's reduced and concentrated. I love the flavour and it's nice and fiery. So, yeah, I'm pumped. I feel like everything's coming together today. I feel like I've done really well. NICOLETTE: It's time to take my ricotta parfait out of the blast chiller, and I'm just hoping it still has that grainy ricotta texture. I take the parfait out of the mould... Aaagh! ..and it's all breaking apart. Ugh. It doesn't look as good as I wanted it to, but it still has that beautiful, grainy ricotta texture, so I'm happy with that. I know I can salvage enough to get this dish plated up. I've taken a huge risk experimenting with this parfait. I just hope that the judges like it. MATT: About now, the voices in your head are going, "I wish I went faster!" One minute to go! One minute! GEORGE: Come on! Faster, faster, faster! The sauce is good. Everything else is good. It's all good. Everything is ready to go. The sauce is beautiful. I really wanted to nail this ravioli today, and they're better than I'd hoped for. They're so plump and upright. Whoo! Nailed it! CHARLIE: I grab the flatbreads and lay them out on a little board, smear a bit of the jam on, pop the pork mince on top. Ugh! I'm really disappointed. It was supposed to look like cool, trendy street food, and it really doesn't - it looks awful. My main concern's probably with the bread. I'm just really nervous this dish is gonna be too dry. GEORGE: 30 seconds! Come on! HARRY: Time's almost up, and I grab my dimmies from the steamer. I'm a little bit worried that I've left them in there too long. But I've got my fingers crossed that when the judges bite into these dimmies they're gonna be better than George's. There's like 20 seconds to go. I pull my parfait out of the blast chiller, and I'm just fingers crossed that it's set. GARY: 10 seconds! Nine! JUDGES: Eight! Seven! Six! Five! Four! Three! Two! One! Your time is up. (CLAPS) Wow. Great job. (SIGHS) That was intense. Whoo! (LAUGHS) How'd you go? Happy? Yeah. They look alright. Yeah, they're good. Yeah, I'm really happy with how it tastes. The jam's really good. The spring rolls are really crispy and lots of flavour. So I'm pretty happy. Never had a chance to cook off for immunity, so, yeah, I'm just really hoping that today's my day. Are you happy? Mm-hm. You? Yeah, I'm really happy. I'm just so excited by today's cook. I think it's my best one yet. I had a picture of exactly what I wanted to do, and that's exactly what's on the plate. I really hope my food's good, because I'd love to put a smile on Maggie Beer's face. How'd you go, girls? Far out. ELISE: I look at my dish and... it's an absolute disaster. It's totally collapsed at the back. I'm really worried, but I'm just hoping that I had enough chilli in there, I had enough caramel, enough thyme, so that I still have a tasty dish. I don't want to be in bottom three. I was in an elimination last week, so I don't want to be there again. Wow, what a super cook, and some beautiful ingredients picked by Zoe. So, let's start the tasting and see how you went. First up, Trent. (OTHERS CHEER, APPLAUD) TRENT: I really like what I've cooked. Go, Trent! I went outside the box a little bit. And I'm hoping that it's really gonna make me stand out. Ooh! (LAUGHS) Hey, these look alright. When you walked up just now, I looked over at the boys and Maggie, and they've got the biggest beams on their faces, 'cause they look great, and that chilli jam looks just terrifyingly fiery and totally delicious, and I'm excited. Trent, what's the dish? Would you like me to douse one for you, George? No, we'll watch you two first, and then we'll, uh... We'll wait for their reaction. Yeah. (TRENT CHUCKLES) Oh, man, they're good. I love the pastry. It's amazing! I love the pastry. It's so fantastic, and it sort of makes the filling even better than it would be with anything else, I think. There's some symbiotic relationship happening here. In my fridge, I have a whole top shelf that's just jam-packed with every chilli condiment I've made and can buy. And that belongs, please, in a nice, big jar. Can you make some back at the house? 'Cause I just love it. It's just beautiful. I look at George's head, right? That's your barometer. And there is not one bead on George's head, which tells me that chilli sauce is actually really well balanced. So I think you've kind of ticked every box. Do you know how proud we are? No, honestly, mate. It's about pushing yourself. And today, you've done that. Thanks. (OTHERS CHEER, APPLAUD) Nicolette, your turn. NICOLETTE: I've taken a huge risk today, giving my parfait a grainy texture. I'm just really hoping that the judges like what I've done with this. Is that a parfait? Yeah. It's, like, a ricotta parfait, semifreddo kind of a thing with chilli, thyme and tomato. It's really broken. Like, it doesn't look very smooth at all. What happened there? Yeah, I put it into the gas canister and aerated it so, hopefully, it tastes creamy. Maggie, do you like it? I haven't decided. I'm finding it a little chalky in the parfait. Do you know that slight sandiness you get in milk solids, and it's got that kind of... chalky's exactly the right word. Yeah. There is no doubt that, going forward, whatever happens, competition or not, you're gonna be brilliant, right? Because you're so young and doing great and interesting things. And sometimes things don't work out. And for me... It didn't work out. ..it doesn't work out. George says it all the time - if it's not as good as an old-school parfait, then, you know, there's no point in doing it. Yep. You may be glad you have that pin. (OTHERS APPLAUD) Zoe! (CHEERING AND APPLAUSE) ZOE: Pappardelle with pork meatballs, with the spicy tomato, basil, chilli sauce. You picked all the ingredients. Your challenge to win, right? Yeah. Great pappardelle. I love that rich tomatoey sauce. I agree. The pappardelle is beautiful. So, it'll be interesting to see, after we've tasted all the dishes, where you sit in that pack. Yeah. Thank you. GEORGE: Heather? HEATHER: Deconstructed smoked tomato tart. (MATT LAUGHS) Maggie and I have both had a little moment together... Yes. ..with that wonderful, sour, bacony pan juices. That, for me, is what makes the dish. Matt, it's your turn. MATT SINCLAIR: Pappardelle with roast tomatoes and a pancetta smoked ricotta. The bacon was beautifully done. Really crisp. It's a dish I'd like to eat at home. GEORGE: Karmen. KARMEN: Pancetta and ricotta croquettes with aioli and a sweet-chilli tomato sauce. GARY: I really like those. It's a bit of a crowd-pleaser, actually. Well done, Karmen. Thank you. (APPLAUSE) Next up, Elise. (CHEERING AND APPLAUSE) My parfait has collapsed and I'm absolutely devastated. But I'm just hoping that all the flavours work. Mm. So, Elise, that's collapsed a little bit. Yeah, it has. That's a shame. Hopefully, it tastes brilliant. What is the dish? The texture of the, uh, parfait... MAGGIE: It's beautiful. ..it's silky, it's wonderful. It's got a lovely mouth feel. But I'm looking for some height of flavour. Yeah. I don't know whether the smoothness of the parfait is gonna be, um, enough today. Thank you. I'm probably down the bottom of the pack, but I'm hoping that mine is just that one above the bottom three. Oh, well. Next up, Harry! I've taken a huge risk re-creating one of George's dishes. He has his own dish to compare this to. Here we are. Harry. What's the dish and what's the inspiration? I've cooked Harry's Dimmies. Uh, a little sort of take on Jimmy's Dimmies from Jimmy Grant's. MATT: Mmm, excellent. Good. Look at that cheeky smile. Look. (LAUGHTER) I'm scared... He's saying, "I reckon mine are better than yours." I hope so. I hope so. Me too! If my dim sims aren't better than George's, I am in big, big trouble. Here's live in New York. The United States has a new president. Working together we will begin the urgent task of rebuilding and renewing the American dream. 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It is going to happen. That is the president of the United States, Donald Trump. Hillary Clinton called Donald Trump a little while ago to concede. It was projected in a major surprise. The key battleground states of Florida and Ohio Pennsylvania. We will have a full rundown in the tonight bulletin at 11:10. What's the dish and what's the inspiration? I've cooked Harry's Dimmies. Uh, a little sort of take on Jimmy's Dimmies from Jimmy Grant's. Look at that cheeky smile. Look. (LAUGHTER) I'm scared... He's saying, "I reckon mine are better than yours." I hope so. I hope so. Me too! Let's taste and find out. Go for it. GEORGE: What's the acid? Uh, in the sauce? Yeah. It's a verjuice and tomato sauce. Gettin' some steely faces up here, Harry, I tell you. Even I'm getting nervous. I think you've used too much verjuice. The thing about verjuice is it lifts the flavour, but you use it judiciously. And, so, I'm tasting verjuice before tomato, instead of tomato heightened by verjuice. A little overworked... Yeah, yeah. ..with the meatball. They're dry, man. Yeah, absolutely. Straight up. And it's acidic - it's like tomato sauce has just been swamped. Fizzy. It's fizzy. Fizzy. That's it. Thanks, guys. Appreciate it. I'm sorry. (APPLAUSE) So, unfortunately, nowhere near as good as George's dish today. I feel so devastated. I was at the top this morning and now, potentially, I'm gonna be at the bottom. Next up, Brett. (CHEERING AND APPLAUSE) BRETT: I'm really happy with my pasta dish today. I just hope it stands out above the rest. (APPLAUSE) He's confident. Yes. Yeah. Yeah. MAGGIE: Ah! Ooh! Plump. Very plump. What have you cooked? Good. Thank you, Brett. We'll taste now. I like it. I like an understated menu description. I loved the sauce. It's molten. But I also loved the ravioli. It's really, really good. Yum, Brett. Yum! Like, really, mate - plump, juicy raviolis. And that oily, tomatoey, bacon-rich basil-flavoured... It's delicious. Thank you. It's one of your best dishes that I've tasted. Grazie, Zio Brett. (JUDGES LAUGH) Thank you very much. Thanks, guys. (CHEERING AND APPLAUSE) Whooo! High fives all the way down. A few pop-pop-pops. Pow-pow-pow! (LAUGHTER) And...I'm stoked. This has worked out really, really well. Charlie, your turn. (CHEERING AND APPLAUSE) MATT: Nice paddle. (CHUCKLING) Don't hit me with it. Dish? It's a pork, thyme and ricotta rissole in a flatbread, with tomato-chilli jam, basil aioli and a little bit of fresh basil as well. They're not exactly delicate, are they? No. No, it's a little bit kind of street, I suppose. No, let's be honest. It just doesn't look good, man. Yeah. A big, clumsy lump of mince like that, unless it tastes amazing... Well, Charlie, you know, the...the bread's dry. And there's very little relief and freshness to combat that dryness. As you can see, we've all put it down, and I bet you it's for pretty much the same reason. No, that's a big shame. I'm sorry, Charlie. No, that's alright. Some oil in it would have made the difference. Well, I didn't expect you to get spanked with the paddle, but I think you have been. You need to go back and take a long, hard look at your plate. Yep. (APPLAUSE) Can't argue with that. Totally fair. I'm disappointed in myself. And I think I've just punched my ticket into the bottom three. That's alright. The last dish we'd like to taste is Chloe's. (CHEERING AND APPLAUSE) I didn't get the chance to have my dish tasted this morning. So, knowing that Maggie Beer is going to be tasting my dish and that I am happy with my dish, I'm just so rapt. MATT: Ooh, me, oh, my! GARY: That looks alright, doesn't it? Are you happy with this dish? Yeah, I'm really happy. Yeah! That looks...very fine. Yes. Really. Restaurant quality? Yeah, 100%. GARY: What is it? What's the dish? GARY: Ooh. Hello. MAGGIE: Ooh! GEORGE: Hello, you. (ALL LAUGH) MAGGIE: OK. Ooh, hear that crunch! GARY: Bring it over this way before Matt gets hold of it. (MATT CHUCKLES) I have forks over here, Gary. I know. I'm prepared to use all four of them. (OTHERS LAUGH) Oh, wow! MATT: Go on, Maggie. Grab a spoon on the way through. GEORGE: Uh...Chloe... What a day, you know? Think about it. We tasted three dishes in that invention test. Now this mystery box challenge, you're the 15th dish. We run into Matt's trailer. He's always got a little degustation in there for us. So, we just eat, eat, eat, eat, eat. Maggie's come from South Australia. She brought us gifts. We've been eating. And...still... there's no palate fatigue because that's just... turned everything on. That is incredible. MAGGIE: The brik pastry, the parfait itself, the butteriness of the caramel... The bacon - how fine and crispy and... wonderful. That plate should go and be framed as the moment when you go, "I am an absolute A1 contender." One pin now, two pins, maybe, on Tuesday. Who knows? Chloe...you're there! I love it! I love it! (APPLAUSE) Wonderful! CHLOE: I don't even know what to say. I'm so lost for words. This is probably one of the biggest moments for me. I think they liked it (!) (CHUCKLING) When you see your food put a smile on people's faces, warm their hearts, make them feel happy, that's what I cook for and this is awesome. What a magnificent tasting and lovely to finish on an absolute high as well, and I think well worth Maggie's trip from South Australia. But now, we've got a very difficult decision to make. Who are the top three? That'll be a joy to discuss. However, what won't be a joy to discuss is who's going into that pressure test tomorrow. From there, someone is going home. What an exciting challenge. Some great food! And, clearly, the fact that Zoe chose those beautifully simple ingredients in the mystery box inspired some wonderful cooking. But there are consequences today, as you well know. So, if Maggie calls your name, please step forward. You're gonna be competing for immunity. All fingers crossed. MAGGIE: So... Chloe. (APPLAUSE) Chloe, it was wonderful. Thank you, Maggie. It put such a smile on all our faces, and an empty plate. (LAUGHS) Thank you. The next person is... Trent. (CHEERING AND APPLAUSE) Trent, we just loved the tomato chilli. Absolutely excellent. And, finally... Brett. Ohh! Whoo! Brett, that molten, tomatoey, sweet, sweet sauce, plump and juicy ravioli... Well done. Thank you. Well done, you three. (APPLAUSE) TRENT: I'm so happy to be able to cook off for an immunity pin. I've really been trying to get a chance, so it means a lot. If I call your name, please step forward and you will be in tomorrow's pressure test. Charlie. Nicolette. The third person joining Nicolette and Charlie in tomorrow's pressure test... is Harry. Nicolette... because you wear an immunity pin, if you choose to play your pin tomorrow, your place will be taken in the pressure test by the contestant who did the fourth-worst dish. I'm sorry to say... Elise, that's you. It sucks, it really, really sucks, because you put so much into a cook and you weren't that bottom three. But this is how the immunity pins work. Before we go, a big round of applause for Maggie Beer. (CHEERING AND APPLAUSE) Thank you! Thank you! Alright, guys. Go home. And we'll see you tomorrow. CHARLIE: Thank you. CHLOE: Bye. Bye. NICOLETTE: I'm absolutely devastated that I have the choice of whether to put Elise into that bottom three or not. I have no idea what I'm gonna do. Come here.