ANNOUNCER: Previously on MasterChef Australia - in Heston's last pop-up... Need a move on. ..it was recipes from a bygone era. THERESA: This recipe is from 1490. But for Theresa... I think she struggled through that. ..there was no turning back the clock. MATT PRESTON: You're joining our six in the elimination tomorrow. Tonight, it's back to black. This is Heston Week. It's not a normal elimination. But amidst the darkness, a splash of colour. CONTESTANTS: Ohhh! Seven colours, seven of you. The aim of the game... Orange. ..pick a colour... GEORGE: Red. Violet. ..create a dish. Blue. MATT: I can't think of any food that is blue. I'm not looking forward to this. At this stage of the competition... Give us the colour! Taste, taste, taste. ..there's no room for error. I'm going for it! It sounds delicious. Colour outside the lines... How is that gonna look? ..and it could be fatal. Um... See you later. I'm going home. # Burning up # in my heart # like a flame, # like the brightest shooting star. # In our souls, # we all know # our dreams make us who we are. # In my heart # like a flame, # like the brightest shooting star. # www.able.co.nz Captions were made possible with funding from NZ On Air. Able 2016 Heading into the elimination this morning, I'm nervous. If it's anything that's gonna be in line with the theme of this week and having to do with Heston, today is gonna be something really out there. HEATHER: So excited. Trent and I unfortunately went out pop-up number one, so I feel like I need to prove myself today. (CHEERING, APPLAUSE) BRETT: We walk into the kitchen and I can see a little prism sitting on this podium. What's going on here? Heston's standing at the front of the room. And I'm thinking, "What the hell is going on here?" It's a big day. Here you are back in the MasterChef kitchen, facing elimination. But it's not all doom and gloom, because we've got a challenge today that is gonna bring a little light back into your lives. George, do you want to do the honours? Love to. Lights off. (LAUGHS) Three. Two. One. Whoo! (LAUGHS) Lights go off and the most beautiful rainbow, the most beautiful array of colour just shines up behind the judges. HARRY: That's so cool. How good does that look? MATT PRESTON: Isn't that beautiful? Red, orange, yellow, green, blue, indigo, violet. The seven colours of the spectrum. And colour plays such an important role in how we approach food. Heston, you've done so much work in this area. Talk to us about the importance of colour in terms of the eating experience. Well, in fact, we're currently working with one of the top theatrical lighting specialists in the world on the effects of light on the colour of food. You can accentuate, for example, the herby, floral notes in a dish if you really pump up those bright colours. So we have an expectation from green for certain things - it shows vibrancy and freshness. TRENT: With Heston talking about colours and food, just wondering what the challenge is gonna be. And this is Heston Week. It's not a normal elimination. You've probably worked it out by now. Seven colours, seven of you. THERESA: Ahh. You getting the message? That's right. Each one of you has to use one colour as inspiration for one plate of food. That plate of food will decide whether you stay or whether you go. Lights up, please. Alrighty. How do we work out who gets what colour? (ALL LAUGH NERVOUSLY) BRETT: It's the classic MasterChef knife board and I start thinking about the tough colours - blue, indigo, violet. What would I do with something like that? That's gonna be tough. Elena, you're first. What did you get? Orange. Fantastic. I'm pretty stoked. There's lots of things that remind me of orange. Warmth and sunshine is definitely where my head goes. Theresa, you're next. THERESA: I have a little voice inside of me thinking, "Oh, I have a little dish I think would be fun for today. "Let it be red." Ooh! Red. I can't believe it! Like... I'm almost scared because now I'm thinking, "I've gotta do this dish." Perfect. As soon as I think of yellow, my brain goes straight to lemons. I can work with this. You love lemon. I do. It's my turn to choose and I'm just thinking, "Please don't pick blue." I knew it. He's got blue, hasn't he? Blue. Phwoar. I can't think of any food that is blue. I'm not looking forward to this. Chloe. That's indigo. Oh. And I am stumped. What is this? I don't even know what food is classified as being indigo colour, so I think the best thing I can do is actually use the colour as inspiration and try and tell a story through it. Green. Green. Fantastic. Which leaves violet, Trent. Violet! Yeah, it's so you. (CHUCKLES) Violet, blue and indigo - all those three colours, I think it's really hard to sort of take inspiration from to create a dish. Violet. It's gonna be a tough one. Right. So let's put you in order. Red's first. Theresa. Orange, yellow, green, blue, indigo, violet. Oh, it's a rainbow of contestants. Obviously, some of those colours lend themselves brilliantly, like green, for example. Yellow, orange, red all seem to make perfect sense when you're thinking about food straightaway. But indigo, violet, blue. I know at this end you're starting to think, "My goodness." What are you gonna do? Remember, this is a week of Heston. This is a week of thinking outside of the box, of conceptualising food, of creating even just an idea in our minds that connects us with a dish. So it could be a name, it could be a theme, it could be anything that you want. ELENA: You can interpret your source of inspiration in a number of different ways. So it might be more literal in terms of how to put that colour on the plate or it might be what that colour makes you think of. You have 75 minutes to give us a delicious dish all based around that colour that you've picked. The pantry, the garden are all in play, so you have all the best ingredients at hand. Quite obviously, the least impressive dish will send their maker home today. Your time starts...now. (CHEERING, APPLAUSE) Go, guys! (TUTS ANXIOUSLY) The depressing thing is when you have a look around at all the fruit and veg and ingredients in the pantry, it'd be safe to say there's pretty much every single colour... ..apart from blue. I have to come up with something. I'm standing around the pantry and I'm trying to look beyond the colour itself and dig deeper for a meaning and a dish and I start thinking of spending a lot of time by the ocean. I start thinking, "Alright, maybe blue... "Seafood." Like, I think this is something that I can work with. CHLOE: I kind of realise that if I take this literally and colour my food indigo, it's just gonna take away from the food I want to produce. So using it as inspiration would be a much better thing for me to do, and immediately I think of my grandma. Indigo was her favourite colour and when I was little, she'd tell me, in winter, the mist on the grass was the fairies, and so I kind of want to re-create a misty garden on a dark winter's night. So I'm going to do pernod and gin... kind of rocks as the snow, and then I'm gonna do a frozen lemon curd with a lemon butter cream, a crystallised fennel to kind of represent the grass. So I'm just gonna keep it really nice and fresh today. I get straight into doing my frozen lemon curd to make sure it freezes in time, so I combine glucose, sugar and lemon juice and then I fold it through yoghurt and put it straight into the ice-cream churner. Go, Chloe! Because I've chosen not to use indigo colour in my dish, I know that it's going to be hard to actually convey my inspiration to the judges so that they understand it when they're eating my food. I just really hope my dish makes sense. CONTESTANTS: Go, Chloe! HARRY: Come on, Brett! Beautiful, Elena. Beautiful. Have you got a good idea, Theresa? Uh, yeah. I think. Gonna do what I was thinking about yesterday, yeah. I got red, and since coming back into the competition, I've been running around with a Messina book. I love the picture on the cover, which is a beautiful red mushroom, so I want to give the essence of that but with a little twist. Looking at the dish, there's three elements on the plate. The Messina mushroom cap has multiple layers of gelato inside, but I'm gonna change that. I'm gonna have a berry parfait so that it represents the colour red. Then the parfait cap will have a red glaze over it. The stem is going to be made of an orange sponge and the grass will be made of pistachio salted praline. I've been wanting to make this dish but I'm not sure if I'm ready to make it. But I think what I've learned coming back is if you have an opportunity to cook well, cook well. But I got red today. I thought, "I'm going for it!" It sounds delicious. Go for it. HARRY: So you're gonna make, like, a coulis and then fold that through the parfait? Yep. Yep, good girl. Good stuff. 75 minutes seems a little bit short to make all the elements and have them set, but it's the last Heston cook. I want to take a risk today and I'm gonna go for it. HEATHER: To me, yellow just... ..I just think of those shiny, waxy lemons. So I'm making my mum's lemon sultana delicious with a bit of a twist. Growing up, whenever we were asking for dessert at home, you know, Dad would always be the first to say, "Lemon sultana delicious!" and we would want it too, you know. So it's always one of those recipes and desserts I go back to. A lemon sultana delicious is a bit like a self-saucing souffle, so it's got a light, fluffy centre, a sort of brown, crispy top and a beautiful lemon zingy sauce at the bottom. You've got sultanas down there and they're all plump and juicy. It's just like the ultimate comfort food. When it's finished baking, it should stand up like a souffle, but because I'm serving it out of a bowl, I'm just a bit worried that it could collapse on the plate. You good, Heather? Yep. GARY: 15 minutes down. One hour to go. Come on! (OTHER CONTESTANTS CHEER AND APPLAUD) Looks good, Brett. ELENA: I think I want my orange dish today to evoke feelings of warmth and sunshine. My memories that are associated with warmth are growing up, having beautiful experiences on the Barrier Reef, showing my little sister around all of these little rockpools. I've got this photo of my sister and myself on Heron Island in my back pocket today. I'm so glad that I've brought it with me, because it's really helping me feel inspired about this dish. So today I'm making a dish called Reef Walk. It's kind of like a seafood platter. I've got crabs, prawns, scallops and oysters. I love that seafood reacts when it's cooked and turns orange. I'm definitely gonna play on that, and I also want to make sure that there's lots of other orange flavour and colour in this dish. MIMI: It looks so good, El. Elena's juicing up her carrots and then using that as a sort of food colouring, so everything on her plate is gonna look really nice and orange but it's not from food colouring, which is really clever. So I'm going to use saffron and carrot juice to help colour the scallops, to marinate them in that. So I've got a variety of the colours of orange. Yum, El. So clever. Hey, Chloe. Hi, George. Hi, Heston. You've got indigo, yeah? Yes, I did. So, what are you doing? When I think of indigo, I think of dark night skies, so I'm gonna do a play on that for, like, a wintry night. I'm gonna do a gin and pernod, kind of, ice with a frozen lemon curd, and I'm gonna do a lemon cream and some crystallised and confited fennel. The night... the night element of it - how is that gonna look? You want to take us there when we look at it. They're definitely raising questions about how I'm going to incorporate the colour indigo into my dish. I am already 25 minutes into the cook and I need to figure something out to make sure that it makes sense. If I'm not conveying the concept on my plate, see you later - I'm going home. . When I think of indigo, I think of dark night skies. And what's... How is that gonna look? Um...when I... I don't know. I think, um... This is definitely going to be a challenge for me today. I've chosen not to use indigo colour in my dish, but I'm sure there are indigo-coloured plates in the pantry and I'm hoping I can use one of those and kind of make that look like that's the sky with the garden on top. And knowing that there are seven of us up for elimination today, if I'm not conveying the concept on my plate, see you later - I'm going home. Roses are red, violets are blue. 45 minutes left for all of you. 45 minutes! (CHEERING) Yeah! (CONTESTANTS CONTINUE SHOUTING ENCOURAGEMENT) So I've got green, which is a great colour to work with because there's many, many ingredients that are green. But this is Heston Week, so, you know, just putting up a bowl of salad just isn't gonna cut it. So today I'm making a green ant's nest. I grew up in Darwin and we had green ant's nests in our trees out the back and, like, a whole bunch of leaves joined together. It kind of looks a bit like a cocoon. You know, I thought the idea of some crispy kale representing this sort of cocoon around all the goodness of the dish underneath. So the judges will open it up and there's, like, this big surprise inside. Gonna have some nice little cups of brussels sprouts and probably gonna do a salsa verde or some sort of green sauce. Scallops is my protein. I'm gonna have a little bacon crumb with that as well. And the green ants - you can actually eat the little green tail on them as well, which I've tried, and it's quite sweet and acidic and citrusy. So there's some nice lemon juice running through there. It's different, it's creative, it's outside the box, so I think this is gonna work. Good job, Brett. ELISE: Are you doing the sea, Matty? Yeah, I'm gonna do, like, a little rockpool. Oh, yeah, good idea. I've got the colour blue and I'm not gonna be putting anything blue on the plate today. But I've come up with this concept of a rockpool. You know, I come from a place called Noosa, by the beach. I like to spend quite a fair bit of time down at Noosa National Park and that's a pretty big part of my life, and that's sort of where I want to take this dish today - to take myself back home. So I want to have some, you know, different styles and different textures of some seafood - scallops, prawns, some whiting. Use these different kind of mushrooms here, you know, to create that corally effect. Have a little lemongrass and fennel broth that will pour over, some little potato sand to really sort of try to re-create that environment. I'm really loving where this is going, and to have a dish that I believe in is a good start, so I'm actually...I'm really looking forward to cooking it. Today I'm gonna cook jerk chicken with violet almond puree, roast beetroots and compressed cucumber. The first thing I do is marinate it for as long as I can just to really sort of get that flavour into the chicken. I've got my sauce on and I'm gonna start doing the almond puree, which is bread soaked in some beetroot juice, mix that through some almond meal, and I'll blitz it down nice and smooth and get those flavours balanced really well. Oh, you love violet, Trent. Yes, some violet flowers. (LAUGHTER) And always taste. Taste, taste, taste, taste, taste, taste and taste. Trent, you're on a good one, man. Thanks. Go for it. Go, Trent! Come on, Trent! Whoo! Trent's really using a lot of colour in his dish. His just smells amazing. The flavours that are coming up to the gantry are just so good. HEATHER: Yellow makes me think of lemons, so I'm making my mum's lemon sultana delicious. It's gotta go in the oven until it's golden brown on top. But I want to take a risk today. I really want to put a modern twist on a lemon sultana delicious, so I'm working with a few different flavours. I'm trying a macadamia, poppy seed and coffee dukkah crumb, a white chocolate mousse and a bitter chocolate ganache. I'm really keen to get this flavour pairing of white chocolate, lemon and coffee and make it work. Heather. Hi. How are you? Yellow. You should be rapt, because I know that you love lemon. I'm over the moon. What's your dish? It's my take on my mum's lemon sultana delicious, so, it's with a dukkah that's got some toasted hazelnuts, some coffee. Poppy seeds, lemon zest, cinnamon in the dukkah. I've got a bitter chocolate ganache, a white chocolate mousse, and I'd love to do a limoncello nitro ball as well. Wow. That's a lot... That's a lot. Flavour is so important here. Dukkah, chocolate, white chocolate and coffee. Does it taste delicious? I know George and Heston think I've got a lot of unusual flavours on the go, but I know these flavours work and I want to risk this flavour pairing. So I'm gonna stick to my guns today and do this dish. MIMI: Go, Elena! ELENA: I'm creating a dish today called Reef Walk. Seafood is definitely what I want to celebrate today. And I'm pretty comfortable cooking seafood. I love to eat it. It's definitely my protein of choice. So to prepare my crab, I need to boil the legs for about 3-4 minutes, then I need to crack open those legs and remove the meat. I've got all of these beautiful prawn shells and crab shells, so I'm going to roast them off in the oven. I can add a few ingredients to that and get a beautiful rich broth to draw all of my ingredients together. Good, you're on track. Nice work. Loving this concentration! But you need it, 'cause there's only 20 minutes to go. Come on! (CHEERING) Go, guys! Come on, guys! Come on, Heather! Come on, Trent! THERESA: OK, I've made the glaze. My mushroom cap is going to be parfait covered in the red glaze. To make the glaze, I get sugar, glucose, cream and some white chocolate and I blitz that up, and it looks beautiful. I love it. It's so shiny and red. So I'm really, really happy. Get it in, Theresa! Yep. The raspberry parfait is looking good and I pour that into dome moulds. So I've got four moulds. In case something goes wrong, I'll have extra. There's not enough time to set the parfait only in the blast chiller, so I'm getting the process started with the liquid nitrogen and that should speed things up. So I have my mould in the tray and I pour a little bit around. Oh, that's inside it! Oh, that's no good. And I accidentally spill the liquid nitrogen into my parfait and it just ruins everything. I'm in a lot of trouble now. These domes have to be perfect. They are the top of my mushroom cap. Argh! So without my cap, there's not a dish. So I'm gonna do it again. So now what I have to do is I grab another silicone mould, I get what I can of the parfait mix and I pour it into the domes, but I only have enough for one. So if this one cap doesn't work, I'm going home. You might only drive short distances to work each day. You might park securely at work. You may not drive your car to work at all. At Youi, we tailor your insurance premium to how you use or don't use your car. It could save you lots. Call: . THERESA: Oh, that's inside it. Oh, that's no good. I pour liquid nitrogen directly on top of my mushroom caps and I ruin them. I'm in a lot of trouble now, because I only have enough parfait left for one cap, so I can't make that same mistake again. Come on, Theresa. Keep fighting, Theresa. So I'm gonna be really careful now, and as I'm pouring the liquid nitrogen around this one precious cap, I'm making sure it's underneath the silicone moulds and a little bit away from it so it doesn't go into it. It's gotta work. As soon as I feel that it's chilled enough, I put it into the blast freezer to finish off. So, fingers crossed that one is gonna set. No time for mellow yellow! This is green for go, go, go! 15 minutes left! Come on, guys! (CHEERING) Smells good, Elly. ELENA: As soon as I take the shells for the broth out of the oven, I'm immediately brought back to the Barrier Reef, when the tide goes out and the sun is hitting all of that coral and it sort of gets this smoky, oceany, hot kind of smell and it just ties into my concept perfectly. (PAN SIZZLES) TRENT: I love that smell so much! Oh, seafood! Good. Well done. To make this broth, I deglaze the pan with some white wine to get all of those beautiful shell sediment off the bottom of the pan and then season with orange juice, carrot juice, salt. I really hope that my broth is rich enough and full enough to add another texture and colour of orange, but it's coming together really nicely. Looks good, Brett. TRENT: Today I'm making a jerk chicken. I marinate it for 20 minutes or so. I really want to take it right to the edge of being almost burnt. I really want that caramelisation and that charredness that sort of gives it that smoky flavour. Yum. Trent, that smells so good. My sauce is looking pretty good. I finished my almond puree. Really tried to embrace the concept today. I feel like the violet colour is really prominent in my dish. My colour is indigo and I'm doing a misty winter garden dessert and I want to use an indigo-coloured plate as my base. There's 10 minutes to go. I've got my lemon butter cream. It's just lemon juice, butter, a little bit of sugar and some lemon zest, and I fold some heavy cream through it. I've got my fennel crystallised and it's confited in some sugar. So I'm just waiting for my curd. Gonna leave it a little bit longer. Just about to do my pernod gin ice. I'm gonna put it into liquid nitrogen and it's gonna form bits of ice, like little bits of snow, almost. So I'm combining water, sugar, gin and pectin in a saucepan. Then I can get straight into putting it in the liquid nitrogen, which will basically set the liquid, and I can then crush it up and it will look like ice and mist. (LAUGHS) Right. Hi, Matt. I'm coming to stand by you because I have seen disasters happen here, but you're not gonna have a disaster. What's in the meringue? So, it's a pernod gin. It's gonna become my snow on my dish. Great. And in terms of indigo, have you got indigo colour in there? Are you bringing us anything indigo? It's gonna be on the plate. The plates are dark blue. OK. So that's gonna bring out the colour of that more. Now that I've got enough of my pernod ice done, I need to get it onto a ramekin ready for service. THERESA: So I've got my pistachio praline crumb, and I set that around like the grass. I take my sponge out of the oven and it looks good. So, this is the sponge base for my toadstool stem. As soon as this is a little set, I'll roll it up. It's coming together, but I still have to finish off the top of my mushroom cap. My glaze looks perfect. MIMI: Quick, Theresa! I've got my parfait cap in the blast chiller, but I only have one. So if this hasn't set, I...I am in trouble. My toadstool without my cap is not a toadstool. It's not a dish. Fingers crossed. ELISE: You got this. Looks so good, Theresa. And it comes out. It's such a good feeling. I'm so happy. It looks beautiful. It's time for me to pour my red glaze over my dome. HARRY: Gentle. 'And I am shaking.' Easy does it. I've only got one! You know, don't drop it, don't smash it. Oh, shaking. Awesome, Theresa. That's amazing. Don't drop it! (CHEERING) Theresa, that looks so good. That colour looks incredible. I'm so happy! Like, this glaze looks so good! Shaking like crazy. I'm shaking. That's alright. It's got the colour. My arms are like... You've got the colour. Looks good. Nice work. I'm glad I took the chance with this dish and I want to make Heston proud. Doing really well, Theresa. Keep it up. I'm cooking my prawns. I know they don't need a lot of time. And my scallops look beautiful and golden and sun-kissed. I know I did the right thing by marinating it in the saffron and carrot. How does it taste, Elena? Super roasty. Yum! Oh, I love that. Look, the broth is surprisingly good. It's rich and it's velvety and it tastes like the ocean somehow. Beautiful. I'm making my mum's lemon sultana delicious and the judges have said I've got a lot of flavour combinations going on, but I want to take a chance and I want to risk pairing it with some new, vibrant flavours. Go, Heather. I've got the lemon sultana delicious in the oven. I've got all my other elements ready, but really want to use the nitro, so I'm getting together my limoncello, my gin, my soda water, my pectin, and I'm heading over to that nitro stand and I'm gonna make some nitro limoncello balls, and it will have a little bit of bitterness and it's gonna offset the rest of the dish. You're cooking for your place in this competition! Five minutes to go. Five minutes. (CHEERING) Come on, guys! Keep pushing! They're not holding their shape. I'm so disappointed, but there's five minutes to go. I don't have time to worry about these liquid nitrogen balls. I've got to plate. Don't trip up now. Go, Trent! MATT: I've got the broth that is representative of the ocean. Got my sand, I've got seaweed, I've got mushrooms. I'm hoping that the theme is strong enough. Throughout this whole cook, I've been confident in the fact that, you know, I don't feel like I need to put blue on the plate and say, "That's my blue dish." I think I just need to focus and get this seafood cooked perfectly. You're gonna make a rockpool. Yep. What are you gonna do? What's the blue element? I personally couldn't think of anything blue that I was gonna be happy with. Your challenge is gonna be - "When it's on the plate, what do I add to make it look blue?" Yep. Because obviously, the tail, the rockpool is great, but, you know, for all the thinking outside the box, we have to have some clue. Yep. Some clue. Yes, Matt. I'm racking my brain to think of something else that I can put on that plate that is blue to make that obvious connection. I'm gonna have to have a look in the pantry. Go, Matty! Blue. Blue, blue, blue, blue... Yellow. There's absolutely nothing in the pantry that I can use that is blue. I'm struggling. Purple. No blue. . Blue, blue, blue, blue, blue. With less than five minutes to go, Matt's just thrown this massive spanner in the works. There's yellow. He wants to see blue on the plate. Purple. No blue. I'm racking my brain to think of something else that is blue to make that obvious connection. I start looking through the seafood, and then it comes to me. I see mussels and they are blue mussels from Portarlington in Victoria. HARRY: Nice, Matty. MIMI: Nice. I think all of a sudden I get that little glimmer of hope. I think I can work with it to reinforce this concept. So I've got the mussels in a roaring hot wok, white wine, pernod. I get that nice sort of fiery burn on them. Go, Matt! Come on, Matt! (CHEERING) I just hope that that one blue element... ..is gonna be enough to save me. You're so smart, Matt! Go, Matt! BRETT: The planning today with this conceptual idea is gonna be very important, so I've got to really nail it. So I start off with a puree, I layer it up with some leeks and squeeze a few drops of salsa verde around some shells of brussels sprouts. On top of that, we've got these beautiful scallops that are cooked well. A crumble of the pancetta, and I've got this beautiful cream with beetroot leaf on top of that, and some lemon. It's gold. Now it's time to construct the green ant's nest around it. So I grab all this crispy kale and I start layering it up and it's really looking like a green ant's nest. What I've produced is exactly what I envisaged and I'm really, really happy. Beautiful. Make it look beautiful, Elly! Come on, Heather! Circles. There's only three minutes left to go and I still have to cut out my white chocolate dots, so I'm standing by the freezer cutting it and putting them on at the same time, so, yeah, it's tight, but it's coming together. GARY: Come on, guys! Two minutes to go! If you're not plating up, maybe you should be. Come on! Let's go. (CHEERING) CHLOE: I have all my elements ready now, so it's time to create my icy winter garden on my plate. I need to get my indigo plate from the equipment rack, which will represent the night sky. I very quickly run to see what plates there are for me to use, and there's no indigo plates. The closest thing I can find is a blue and white bowl, but as soon as I put my lemon butter cream on, it's just not working. I'm just not happy with how the colours are going together. I just think it's clashing. The next best thing I can find is a white plate that has indigo on the bottom. But my heart is honestly racing at this point because I'm plating onto a white plate, and that doesn't represent the night. I put on my lemon butter cream, my crystallised fennel and my pernod snow. I'm really happy with how everything tastes, but I'm so worried about this colour indigo and the concept and I'm just hoping that the idea of my grandma and the memory that I have of her is enough to convey the colour, but I'm really unsure. One minute! Finishing touches! Taste, touch! Give us the colour. One minute to go! GARY: Come on! Come on, Heather! There's a minute to go. I've got to get something on the plate. Plate up, Heather. That looks amazing. Well done. My lemon sultana delicious is essentially a souffle, but I don't want to serve it in the bowl that it was cooked in. I'm putting it on a plate to make it look nice and elegant. I'm just hoping that it will hold its shape. I'm madly piping my white chocolate mousse on the plate, my bitter chocolate ganache, scattering the dukkah around. I've put some flavours together that I wouldn't normally. I hope it works. 10 seconds! Nine! Eight! ALL: Seven! Six! Five! Four! Three! Two! One! (CHEERING) Time's up! Well done, guys! Whoo! You good, Heather? Oh, my gosh. Time's up and I am devastated. The top of my lemon sultana delicious is still crispy but the rest has just collapsed. It's oozing over the plate. I know I'm in big trouble. ELENA: I'm walking the dish up to the judges and I'm actually pretty proud of what I was able to put forward. I had intentions of making this dish to celebrate experiences with my sister and our beautiful time on the reef, and I really hope I've done those beautiful memories justice. Elena, what was your colour and what's your dish? My colour was orange and I've called my dish Reef Walk. It is prawns, crabs and scallops with a seafood broth. I just thought of the warmth hitting the reef at the end of the day, tides coming in, tides going out. I grew up in Queensland and my dad was a scuba diver, so I was often on islands and, um... the warmth and the sun and everything sort of having this orange glow about it. So, it's a wonderful feeling, isn't it, when cooking ties in your past? It makes you happy. We have to take down everything in our rooms when we're in elimination and one of the photos I took down today also reminded me of the dish. I have it with me. Can I show you? Yeah, I'd love that. So, this is my sister and I on Heron Island when I was 16, and the warmth in that, it just... Wow. That to me was... It's even got an orange glow. Yeah. We stay out on the reef as long as we can until it's kind of dinnertime, just playing, and I hope that she would like eating this dish. There is certainly warmth in this dish. I can't wait to taste the sauce. I've been fighting against just getting stuck in there. OK, we'll taste now. Thank you. Thank you. Don't forget the picture. Thank you. GARY: Certainly looks intense, doesn't it? Oh, yum. Mm. How orange is that? She's nailed that. It's good, isn't it? That broth is... ..it feels like the sea. As the sun goes down, when the tides go down a bit from the rocks. These layers of flavours burst and then you've got in the background this really soft richness with the roasted shellfish. The scallops are cooked perfectly. The crab's not overcooked. The prawn is delicious and it's got a lovely squeakiness to it. This dish, it's something really special. It's the best dish I've had all week. Wow. It's fit for a Michelin-starred restaurant. Cheers. Here, here. Pass it along. Hm. Ahh. CHLOE: I'm really happy with the flavours, but plating up on a white plate is definitely working against me. I'm so nervous right now. Chloe, what colour did you have? I had indigo. What's the dish? It's a lemon butter cream with a frozen lemon curd, confited and crystallised fennel and pernod snow. Where's indigo? . . Where's indigo? Um, well, I actually used my grandma as inspiration today and when I think of the colour indigo, I think of a night sky, and when I was little in winter, my grandma used to tell me that the fairies would be in the garden - that was, kind of, the mist in the garden. Blue or a black plate would have made perfect sense. If this challenge was white or pale green, you would have nailed it. But... Yeah. It looks beautiful. Thank you. But my real concern is it's... ..not quite on brief. Chloe, we're gonna taste. We're all about storytelling. I love telling a story with food. It really makes me happy. But it's got to be really clear. There's no doubt about it, it missed the mark in terms of the concept, the colour - it's not there. What I do like is the sorbet. It's tasty. HESTON: The sorbet is good. The little butter cream was very nice. But that fennel that's steeped in the sugar is REALLY sugary. I like the lemon in the cream and how that works with the gin in the fluid gel. I like the pernod in the fluid gel and how that works with the fennel. I see a coherence about the elements she's put on the plate. I think Chloe's a really good cook and I'm just surprised that she's missed the brief so completely. BRETT: My colour is green and that is a green ant's nest. I was transported back to when I was a child and first came in contact with a green ant's nest. This is a HUGE step away from where you normally cook. My intuition said, "Go with it," and I'm happy with what I've produced. (KALE CRUNCHES) What he's done brilliantly is embraced the green thing. I love the stack of crispy kale leaves. I think they're absolutely delicious. It looks thoroughly modern, but the flavours underneath those kale chips are absolute Brett flavours. Scallops and bacon and a pea puree. He's done a great job. TRENT: It's a jerk chicken with a violet almond puree. I really like the way that beetroot red puree works with the allspice in the jerk chicken. That's very successful. MATT: I'm pretty nervous, 'cause I don't know if what I've done and the concept is gonna be enough to get me over the line today. Technically, I have managed to put a blue element on that plate. Today I've created a tribute to the rockpool - seafood and textures with a fennel broth. How do you sell blue? The instant connection that I had with blue was the ocean. I've lived my life by the ocean. That is something I connect with on a personal level. What mussels did you use? Blue mussels. (CRUNCHES) There was some delicious things in there. I loved the fried prawn's heads. But there is a lot of salt in the dish and the salt is a challenge for me. THERESA: I nearly didn't make this dish because I didn't know if I could pull it off. But I pulled it off and I am so proud of myself. I just really hope that the flavours are there and it tastes as good as it looks. Hey. (LAUGHS) MATT: Yeah! Oh, it brings a little smile to our faces! That's good work. I love that. (HESTON CHUCKLES) So, what was your colour? My colour was red and the dish is the toadstool, which is a parfait cap, a sponge and ganache stem and a salted praline for the grass. What has happened? You went away and you've come back... Like...forget the cooking side, but your attitude, your belief, what you want to do is just... You know, you've come in power woman! Go, girl! (LAUGHS) Thank you. I think when I came in, I had a lot of ambition but my skill level and my body wasn't doing what I wanted. It was torturous for me. Was it confidence at all? Absolutely. I had no confidence. And then coming back in, I'm slowly finding that the tangents are meeting. My ambitions and my theory and my ability to manage myself is sort of coming to a crossroad. In an apprentice's journey, there's a moment where the penny drops and when everything kind of makes sense, and you can see it, and it's a wonderful little moment. Theresa, I think the penny's dropped. I hope so. Yeah. (CHUCKLES) It looks great. Looks fantastic. We're gonna taste. Alright. Thank you. Thank you. Thank you. A really good example of juxtaposition of colours. The whiteness of the plate, the green of the pistachio... GARY: Fires it up. ..really fires it up. Yeah. How good does that look? That's good. That's really, really good. I love that. I think it's really, really delicious. She's thought about every single... every single element. Look how thin that sponge is. Look at it. It's beautiful. Yeah. Every single thing on that plate serves a purpose and supports everything else on the plate, and I love the fact that the level of sweetness it leaves - absolutely bang-on. Bang-on. Yeah. I think she smashed it. HEATHER: My lemon sultana delicious has just collapsed on the plate. It is not how I wanted it to look. I've put so much in today. My heart, my soul, everything is on the plate. But I'm really worried. Heather, you picked yellow. Yeah. What dish did you cook? I cooked my mum's lemon sultana delicious. Macadamia, poppy seed, coffee dukkah, a white chocolate mousse and a bitter chocolate ganache. I mean, for me, a delicious is one of the great Australian desserts, probably if not THE greatest dessert, because it's that wonderful magic of the golden, crispy top and then cracking through and that lovely saucy filling underneath. I'm intrigued when you say you put coffee and white chocolate on the plate. Are those elements there to heighten the acidity, to heighten that sensation of it being a yellow dish? I know that coffee does go well... ..like, that bitterness does bring out the sweetness of the lemon, and I like the creaminess texture of the white chocolate and that's why that mousse is there, so... GEORGE: You know, Heather, the reality is that you need to hope that when we taste that, it makes us think lemon, because at the moment... ..I'm confused. . I have to say, it doesn't look appealing. I don't get the idea of baking this lemon delicious pudding and then scooping out the middle bit and sticking it on a plate. GARY: A lemon delicious is beautiful because it is crusty on the top and soft and saucy on the bottom. That's the whole point of it. That's why you serve it in a baking dish. What is that? Oh, dear. The idea of lemon delicious - great. But the problem I have with this dish is everything else derails that flavour. The bitterness of the coffee derails that flavour, the sweetness of the white chocolate - everything just conspires to stop the dish tasting like lemon, which is the one thing the dish should be doing. That is...lemon... Lemon disastrous. ..lemon disastrous! Today, we wanted to push you out of your comfort zone. We asked you to create a dish inspired by one of the colours of the rainbow. Three of you excited us with dishes worthy of a finalist. Theresa, red must be your lucky colour. That mushroom was awesome. The execution of the sponge was spectacular. We loved it. (APPLAUSE, CHEERING) Well done! Brett, we loved the fact you pushed yourself into a whole new territory of food today, but you did it without losing those trademark comfortable flavours you bring us in your cooking. Well done. (APPLAUSE) And... ..Elena. (APPLAUSE) Heston felt that dish belonged on the table of a Michelin-starred restaurant. That sauce was spectacular. I ended up glugging it from the pot. ELENA: I liked it but I didn't know that they would like it that much. You surprise yourself with what you're capable of under pressure, and that's definitely how I'm feeling today. Well, Theresa, Elena, Brett, congratulations. You finish on a high in what was an absolutely brilliant and memorable week. But it's not all good news. Three of you struggled in one way or another, and particularly with the concept. If I call your name, please step forward. Chloe. Heather. Matt. You all missed the brief. You failed to convince us of the connection between your colour and the dish. So now it comes down to how your dishes tasted. Matt, we loved the cooking of the seafood. But there was way too much salt in the dish. Chloe, both the texture and the flavour of the lemon cream and the sorbet were a success. However, we weren't fans of the fennel. Heather, it was certainly brave to take a dish like lemon delicious and add your own twist - chocolate ganache, coffee and dukkah. However, the texture of your lemon delicious was not right. And the flavours that you added - that chocolate, that coffee, that dukkah - didn't add to the dish. OK. We felt that it flattened the flavours of that lemon delicious. And, Heather, that's why, I'm sorry to say, your time has come to an end in the MasterChef kitchen. Thank you. I was so happy to have been a part of this life-changing experience. Is there much more to say but yes? You're getting an apron. Simple. (GASPS) Ohhh! For me, that's a hard dish to beat. Well done. Brilliant stuff, Heather. Thank you so much. Wow. NIGELLA: That looks glorious, doesn't it? Gee. I love the flavours. You keep wanting to go back in for more. This is something that creates joy. You guys have inspired me to work harder, be more creative, and... Yeah, it's been great. I've loved it. Well, we've loved having you here, that's for sure. Thank you. Heather, it's time to say goodbye. Thanks, Gary. I've just got this surge of excitement, and... ..yes, I'm sad, but it just feels like the beginning. (CHEERING, APPLAUSE) I've been pushed, I've been challenged. Now it's my job to take it that next step. What a week! And you survived! (ALL LAUGH) Heston Blumenthal, thank you so much. (ALL CHEER) Next time ` the toughest week in MasterChef history... Lift your lid now. ...starts with a mystery box. Oh, Bundie. Where they'll have to use not one... The heck? ...but all the ingredients. Condensed milk ` don't really know how I'm gonna get that in there. It's gonna be a battle. With just nine contestants left,... I need to think of an idea fast. ...they'll need every advantage they can get. It's about being smart. Because in the Invention Test,... You ain't seen nothing yet. ...it gets even tougher. What's the dish? I'm not sure. They're up against the best of the crop. Time is running out. And they'll have to push harder than ever. Come on! Or... you gotta get it on the plate. ...face the unthinkable. Massive consequences. HIP-HOP REMIX OF ROYAL PROCESSIONAL MUSIC