ANNOUNCER: Previously on MasterChef Australia ` in a food truck team challenge at Santa Monica Pier,... Ridiculous! ...it was a frantic race to feed a hungry Californian crowd. I'm moving as fast as I can! But bad news for Mimi, Harry and Brett. That's why, I'm sorry, red team, you're going through to the elimination. Tonight, on the final day in sunny California, the dark cloud of elimination has rolled in. It's time to stop dreaming and fight for my place in this competition. I love the way that's coming together. At Curtis Stone's Beverly Hills restaurant,... There's a lot to do. ...dreams are on the line... Push, push. ...and Mimi, Brett and Harry... Fire up, man. ...must deliver theirs on a plate. Come on, Harry! This challenge is about keeping your dreams alive. Come on! With the intense pressure,... Brett, I need to get this through. ...all three will falter. What's in there? And for one, the dream will be over. # 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. # Burning up # in my heart like a flame, # like the brightest shooting star. # Able 2017. Good morning. ALL: Morning. Another glorious morning it is too, and you've had a week full of magical experiences here in California. I mean, we were, you know, in San Francisco, and we went to the Napa Valley, Santa Monica, and today, in Beverly Hills. But we know it's also hard cos today, it's a tough day, and in reality, for somebody, it's the end of their MasterChef journey and maybe the end of their dream. But on the upside, you're also one step away from finals week, and two of you today are gonna join Matt, Trent, Elise and Elena in that finals week. BRETT: To go home now, a week outside of finals, you know, it'd be devastating. It's not gonna happen today. Really focused. Today, we want to give you every motivation we can, and that's why we're going to let you cook in a very special place. For 20 years, our guest held on to a dream. That dream grew. Then, two years ago, he opened his dream restaurant. It's been named best new restaurant in LA. And it's just down the road here in Beverly Hills. Waiting for you in Maude, the restaurant he named after his grandmother, is Curtis Stone. We're gonna go cook in Maude, which is one of the hottest restaurants in LA, so it's gonna be a fascinating day. GEORGE: Today, you need to cook us a dish that symbolises to us what you're gonna do when this is all over. Couldn't be simpler. Strong hearts, cool heads. You're gonna have 90 minutes to put your dream, every blood, sweat and tear, on that plate. I have been waiting for this challenge for so long. We're gonna be putting our dream on a plate. I want to share that with the judges, and I want to show them how much I deserve to be here. Curtis is waiting for you now. Good luck to all three of you. See you there in a little bit. Thank you. Off you go. ELENA: Good luck, guys. GARY: Good luck. ELISE: Go, Mimi! Go, Brett! Go, Harry! Oh! Welcome, guys. Gidday, mate. Come on in. Well, first of all, welcome to Maude. Here, in this little kitchen, we come up with 10 or 12 dishes each month around one ingredient, and we serve it to 24 diners a night. That's so cool. This is my dream little restaurant. Getting your hands on beautiful, fresh, seasonal ingredients, and then being able to construct a menu was always my dream. It doesn't make us rich, but it makes us very, very happy. I feel the connection between... Curtis's past, to his grandmother and Maude, his future, his dream. I feel that connection. It's real. It's in the air. It's like electricity. It's a small little kitchen, but everything that you want is right here. Kitchen's here, pantry's right down the back. Are you ready? ALL: Yes. Good, cos you've got 90 minutes to put your dreams on a plate, and your time starts now. Good luck. What I want to do today is do a crayfish crudo ` like, a lobster crudo. I grew up catching crayfish on the Great Barrier Reef, and this is sort of where I'd like to take my food in the future post-MasterChef. My dish is gonna be a raw lobster crudo, so... I have to be really careful about all the flavours that I'm incorporating. It has to be fresh, it has to be vibrant, and of course, it has to be really, really tasty. So, how I want this plate to look is the lobster crudo, finish it with microherbs. I'm gonna have this beautiful rice paper crisp that's gonna go over the top and look sort of like a wave. To finish this dish, I want to add a little bit of freshness and a bit of zing. I'm sort of gonna do, like, a sauce using fresh fennel, coriander and cucumber as well. I've got my cucumber here and fennel. I'm just gonna juice it, get the juice out of it and then smoke it, and then season it and let it sit. Hey, Mimi. How are you doing? I'm good, thanks. How are you? I'm really good. So, what are you making? Like, a chocolate aero mousse. And then what else... accompanies it? I've got a whisky jelly,... Oh wow. ...a honey ice cream, then I'm gonna make a honeycomb, just, like, as a bit of texture and flavour. And I'm thinking about doing a lemon curd. You're making an ice cream,... (CHUCKLES) Yeah. ...a honeycomb, an aero mousse AND a whisky jelly? They're difficult components, and you've got 90 minutes. Do you feel like you can execute this well? Yeah? Stakes are high. They are, yeah. I feel you. There's a lot to do. Feel good. Thanks. Curtis isn't sure that I'm gonna be able to pull this off. I know it's ambitious, but I'm fighting for my place in this competition, and I'm determined to make finals week. The first thing I'm gonna do is make my honey ice cream. I'm gonna separate the eggs for the ice cream and use three yolks mixed with some milk, cream, sugar and honey. While my anglaise mixture is coming up to temperature, I'm gonna move on to the chocolate mousse. How are you doing, Brett? Hey, Curtis. How are you? Mate, tell me about your food dream. Uh, my food dream is,... uh, fairly simple, really. It's just a gastro sort of pub in, uh, the country. Simple, sort of, food jazzed up, you know, to... for the season. A good country pub with delicious food ` you're talking my language. So what are you gonna do today that sort of represents that dream? Well, it's kind of a take on what my mum used to feed me, really, which was kind of meat and three veg. Yep. You know, so it starts with that. So, we're gonna sous-vide the pork, there's gonna be a mustard element, with, like, a basil soil on top of that, with some roasted fennel and some Brussels sprouts with more of the soil in it. That's cool. You know, I mean, I opened a restaurant named after my granny Maude, and people always used to say, "What did she cook? Are you gonna repeat those dishes?" And the answer is of course you can't, you know, but you use her as the inspiration for it, and I love the way that's coming together. All right, well, I'll stop talking to you and let you get on with it. OK. Thanks, mate. Good on you. Right. (GARY CHORTLES) Gentlemen. Ohhh! How are you? What a beautiful space! Absolutely amazing. Welcome, guys. Welcome to Maude. OK. So, they've been squirrelling away in the kitchen now for, what, about half an hour or so. Yeah, they've been going for it. Have you had a chance to, kind of talk to them and find out what they're up to? I have. There's three really different approaches. Three very different dishes. Yeah. That's the beauty about dreams. We've all got different dreams. Harry's keeping it super simple. He's doing a lobster crudo. How about Brett at the other end of the scale? (LAUGHS) I love Brett's dream. It's a country pub, and I love a good country pub. So, you know, he's doing a dish sort of inspired by his mum. Very simple, but it's gonna be about how he executes it. GEORGE: What about Mimi? She is swinging for the fence, as they say here in the States. She's leaving nothing at all on the field. So, Mimi's gonna do a chocolate aero mousse, whisky jelly, honey ice cream. Yum. Ooh! AND she's making her own honeycomb. In 90 minutes, any one of those components could go horribly wrong, but if she gets it right, it looks delicious. Seen any timers, Mimi? No, I haven't seen any timers, sorry. Today, I'm gonna be using the siphon gun just to make sure there's lots of air bubbles in the mousse. This is the first setting element of my dessert. I've still got so many other elements to make, and we're already 30 minutes down, so this has to work. I want it to be really nice and aerated. It should go into the tray really gently and nicely. (HISS!) Whoop. 1 There's only one thing that matters ` not going home! 45 minutes done! 45 minutes to go! Push time! (JUDGES CLAP) This is my second batch, so I really, really hope it works, cos I don't have, really, the time to make another batch. I really can't afford for this second batch of chocolate mousse to not work. I'm just praying that it comes out perfect. (SIPHON SQUIRTS) I'm squeezing out the chocolate aero mousse, and it's coming out perfectly. I'm so happy. It looks like it's really rising, and the air's really getting through. So, time to pop that in the freezer. Fingers crossed, it's enough time to serve. My ice cream mixture is cool now, so I'm gonna put it into the churner until it's set. I've finally got the first of my setting elements into the freezer and my honey ice cream on the go. The next thing I'm gonna do is move on to this whiskey jelly for this elaborate dessert. BRETT: Today, I'm basically cooking meat and three veg. I feel like my idea is really good. I've just got to execute it well. I check on the puree, and the carrot's cooked through. There's a really nice zest of ginger in there as well. That's one element done. I feel like I'm on the right track. I just feel really focused and in the zone. I know what I have to do. I've just got to get the last two of my vegetable elements cooking before I move on to the important sauce that'll tie the whole dish together. Fennel's gonna be pretty simple today. I'm just gonna chop 'em up and roast them off in the oven with a bit of seasoning on it, flash-fry them with some butter in the pan at the end. Brussels sprouts are a big thing for me. You know, when I'd get my girls to eat them, like my mum could never get us to eat them, yeah, it makes me feel good. So, it's something that I really love. So, I'm gonna roast some off. They'll be cooked in some butter. And the leaves I'm gonna pick off, and I'm gonna pickle them in a vinegar and oil solution. And then I really need to start the sauce and to bring it all together. Paper towel. Haz, you got some paper towel over here? HARRY: Yeah, mate, here. Thanks, bud. My dish is gonna be a raw lobster crudo. So, my green sauce is done, and I'm pretty happy with my dish. But I just want to give it a little extra something to give it my own personal touch. Because it was such a hit yesterday, I want to incorporate the lemon puree into my dish today. Are those burning lemons yours, by any chance? So, burnt lemon puree. I think it's a really, really clever idea. But I think you've just got to be really careful. Yeah. Cos it's such a strong flavour. Are you gonna have time to make yourself a little plate and eat it? That's my plan. That'll be the best thing you ever do. Honestly. Gary's a little bit worried about this burnt lemon puree. If I get the balance right, I think it'll be a great addition, so I'm just gonna push forward and make the puree. But I'm gonna play it safe at the same time. I'll wait until I've got all my elements ready to plate, I'll taste them together, and then make the call then. If it's too strong, it's not gonna go on the plate. Um, where are the sieves? Are there any left? I feel like I've really made up some time. The whiskey jelly's looking really good. I just need to get it into the freezer. This should be plenty of time for it to set. I've got my whiskey jelly and my chocolate aero mousse in the freezer, setting. And my honey ice cream's in the churner. So I'm moving on to my honeycomb. You know what it's all about. Two of you through to finals week. Whatever happens in the next 30 minutes is so important. 30 minutes to go! Come on! (APPLAUDS) All the elements are tracking well, and I reckon I'm where I want to be, but this next 30 minutes is make or break. That's just some pork offcuts that I'll just reduce down to get a good caramelisation on, and then make a sauce out of that. So, in the jus, I've caramelised off the pork trimmings. Hot behind. Hot behind. Hot behind. I've added some garlic and some shallots and some herbs, so they'll all cook away till there's a nice caramelisation on the veg, then I'll deglaze that with white wine. Because I'm using such a lean piece of pork, there's not a lot of fat to help boost the flavour of the sauce, so I'm gonna grab some bones from the pantry and add those in to compensate. But I'm not seeing anything in that fridge that will help my sauce. No bones, no nothing. This is a major problem. Jus, sauces ` they're all about intense flavour. And without those bones, my sauce just isn't going to work. I need to fix this now. 1 This next 30 minutes is make or break, but there's no bones or anything out the back, and jus, sauces, you need fat for that real full-bodied sort of flavour. I notice there's some chicken stock in the pantry. I can't see any other option, and I'm running out of time. I can reduce that down in another pan. Once that's done, I'll mix the two together and let that bubble down. And hopefully, that will give the sauce the flavour infusion it needs. Oh, sorry, I need to get this through. I've got my honeycomb all done, and it's perfect. My dessert is really coming together. I just have a couple of things left to do. The next thing I'm gonna do is make my caramel sauce. I heat up butter, brown sugar, caster sugar and some honey in a saucepan. Once that's all dissolved and has come together, I'm gonna add some cream and some whiskey. The caramel sauce is looking really good. I have a taste, and it's tasting really nice. It tastes like a really rich butterscotch sauce, but there's that tiny bit of whiskey coming through. It's not too strong. I think it's gonna be the perfect balance. Brett, Mimi, Harry ` this challenge is about keeping your dreams alive. Come on. GEORGE: Come on! Let's go! (APPLAUSE) HARRY: My dish is gonna be a lobster crudo, so it has to be fresh, has to be vibrant, and of course has to be really, really tasty. I'm looking at all of my elements and they look pretty good, but this is quite a simple dish. It could be too simple. I can see Mimi's got all these really incredible elements on the go. I'm not sure if I'm doing enough, so I need to take it up a notch. I'm gonna add a few extra elements to give this dish the flavour explosion that it really needs to get it over the line. So I want to make sure there's heaps of bold, punchy flavours in there and that the food really, really sings. I'm gonna do a quick citrus creme fraiche to add a sort of like another textural and creamy element to the dish. There's a few fresh elements that I want to add to the dish, like fresh enoki mushrooms, fresh pomegranate and of course the fresh microherbs as well. I want this dish to look really representative of my food dream. Do you mind if I steal this, Brett? Thanks, mate. I'm feeling pretty good, you know. These elements are coming together now, and now I've gotta make this basil soil. I grab a deep fryer and fill that up with oil, cos I wanna to bring that up to temperature, cos that is an integral part for making the basil soil. This might make some noise. They will fire up till they're nice and crisp. Dry them on some paper towel, and then blitz them up with some panko breadcrumbs with some lime and lemon zest and some juice in there. Creates this beautiful green basil-flavoured crunchy soil which will go great with the pork. My honey ice cream's looking really good. I've just gotta get it into the freezer to set. I've got the honey ice cream, the chocolate aero mousse and the whiskey jelly all in the freezer. I've got my honeycomb and my caramel sauce all done. I'm pretty happy with where I am now. I really only need to start prepping for service and working on my lemon curd. Behind, behind, behind. So, I'm feeling confident in myself. I don't think I've ever been so motivated. MATT: Push, guys! HARRY: There's just over 20 minutes to go, and I've spent so much time on all these other elements. Now I really need to get on to this lobster. Harry, where are you at? Um, I'm just getting my lobster tails out. It's hard because it's so fresh. It's hard to get the tail out. I should have blanched it, actually. I didn't have time. Fire up, man. A lot at stake, man. I know. Like, massive. I really, really need to get this lobster in the marinade, just get all these beautiful flavours infused into the flesh, so I'm breaking down this lobster and I should be taking more time, but I just don't have it at the moment. So I get my lobster into the marinade for about 15 minutes where I leave it right until I plate up. Guys, come on! Remember why you did this. Remember why you signed up so long ago. You don't want it to slip away. Come on, guys. Let's go. Push, push, push. With 20 minutes to go, I need to start thinking about plating up, so I go over to the freezer and check on how my setting items are going. Are we sure this is a freezer? When I put my items in there, I thought the freezer was cold, and checking on them now, it's not at all. This is not a freezer. It's like a pool. My honey ice cream, my whiskey jelly and my chocolate aero mousse are not set. I'm freaking out. It's, like, less frozen than I put in. This dish is supposed to represent me on a plate and my dream, but if that's all melted mush, then that's just not good enough. It could be the end of the road. 1 This is not a freezer. It's, like, less frozen than when I put it in. My honey ice cream, my whiskey jelly and my chocolate aero mousse are not set. I've gotta fix this. I need to find a blast freezer. In the corner, I see a deep freeze. Maybe if I put it in there, it might set. With my mousse, my jelly and my ice cream not set, I don't have a dish at this point in time. BRETT: 10 minutes to go. I go to check on my pork in the sous-vide machine. My jaw hits the ground. It's under. So now, I've gotta get this pork fried off. Is this yours, Brett? Yeah. How are you making that jus? What's in there? Is that just trimmings? Yeah. I couldn't find any bones or anything like that. So we're just using trimmings. There is a bit of pork belly in the fridge. Cos you remember, you get very little flavour from lean meat. That's what you've got to think about. All at stake. Remember, one of you is going home. This is the last thing I need right now. There is pork belly in the pantry, but I don't have time to cook that off, add it to the sauce and get this pork cooked perfectly. It's a real catch 22. Pork or sauce? For me, the pork is the real star of this dish. It has to be cooked perfectly. So I'm just gonna leave the sauce and hope there's enough flavour to get me across the line today. If I don't get this pork right, you know, I'm going home. It's as simple as that. This is the hero of the dish. It's the main protein. It's gotta be cooked perfect. You have six minutes, you guys, yeah? Mimi? MIMI: I'm a bit panicked right now. And time is really running out. I need to get on to plating, and I need to make this lemon curd. But I need to give as much time as possible to leaving my elements in the blast chiller so they freeze. If these things don't set, then I pretty much don't have a dish. Don't undo all your good work with slow, late plating. Go fast! Five minutes to go. Come on, guys. GEORGE: Come on, Harry. HARRY: There's five minutes to go, and I'm really, really feeling the pressure. This is, like, the biggest cook of my life. I haven't even started plating. I've got all these elements that I need to get on to the place and not a lot of time. I have to get this beautiful raw lobster crudo on the plate, I've got to get all the pomegranate and the enoki mushrooms and the radishes and the microherbs. Last desperate elements. Careful though, huh? Pipe on my lemon puree. My mind is racing, and I still have to fry up these wafers. It's the theatre of the dish, and without it, it's not gonna represent my food dream properly, and it's just not gonna work. Guys, you should be going 100 miles an hour and still lots of finesse in the plates. You've got just three minutes to go, guys. Come on! BRETT: I'm almost out of time. It's time to check on this pork. So I take my first slice, and it's like... a hot knife going through butter. It's cooked perfectly. Beautiful. Happy with that. Happy days. I've really nailed it today. My pork has turned out perfectly. I just hope it didn't come at too much of a cost to my sauce. But now it's time to start plating. Basically, I've got a smear of carrot and ginger puree. I place the meat on top of that with the mustard. MIMI: I have lemon curd, honeycomb and a caramel sauce. I'm so pressed for time. I can't wait for my setting elements any longer. I need to start plating up. I check the blast chiller and... I'm out if it's not frozen. Ugh! ...everything is finally set. I'm so happy. I'm cutting into my aero mousse, and it's perfect. There's little air pockets, and it just looks so good, and it's cutting perfectly. I take out my whiskey jelly, and it's set too. I'm so relieved. A few minutes ago, I was worried that I wouldn't have a dish, but now I have my perfectly set mousse and my perfectly set jelly. I just need this ice cream to be perfect too. Crunch time! One minute to go. (ALL CHEER) There's under a minute to go, and I'm almost finished plating. I can finally get on to these wafers. I cannot afford for these not to be on the dish. It brings the whole theme of the dish together. Guys, I hate to say it, 30 seconds! Come on. GARY: Come on, Harry, Brett, Mimi. BRETT: I've left the fennel right up to the last minute. I give them a bit of a slice and arrange them on the plate. They're ready to go. They look beautiful. There's my dream on a plate. The jus is in a nice little sauce pot ready to go, and I'm happy. Right, this is it. 10 seconds. Nine, eight, seven, six, five, four, three, two, one. That's it! CURTIS: Well done. Time's up. Hey, well done. I've done it. You know, I'm happy. I've managed to fit the brief and put my dream on a plate. You know, the pork with the mustard, with the zing of the puree and roasted fennel, I think it tastes great. You know, I've got a few concerns. I didn't have time to finish the sauce properly. The sauce is OK. You know, I just wish it was better. I honestly cannot believe it. 20 minutes ago, I thought I would have absolutely nothing to plate up, and now I'm looking down at this, and it's looking incredible, and I know it tastes really good, too. I'm looking down at my dish, and then it hits me. I didn't actually taste the burnt lemon puree with any of the other elements. So I don't know whether it's going to be too intense and overpower the balance of the dish. I was so focused on adding all these extra elements that I may have taken it a step too far. You know what, boys? It comes down to the food. Let's get the first dish in. HARRY: This is the hardest cook of the competition, because this is putting your heart and your soul and everything that you want on to a plate, and to get a bad critique on that, it'd be heart-breaking. Thank you. This is the deciding moment of whether or not I'm gonna get into finals week. What's the dish? A lobster crudo with a burnt lemon puree crisp and a cucumber smoked broth. I took inspiration from the reef. Like, the reef is where I grew up. It's sort of like my childhood, really. And I don't know if you guys know what a coral bommie is, but, like, you know when you see the beautiful turquoise water and you see those dark patches of coral? A bommie is like a big sort of area where you find all different sorts of creatures living on it, and, um, this is my sort of homage to that. Where would you serve this? My parents got married on Pumpkin Island, which is just off the coast of Gladstone, and it's exactly the perfect place for this sort of dream to come true. I love it. This is all about putting your dream on the plate, but you've also put it in our minds as well. Well done, Harry. Thank you, Harry. Hopefully, your food blows us away. Thank you so much. Enjoy. I didn't actually taste the burnt lemon puree. I just really, really hope that it doesn't overpower the dish. 1 I'm really excited to try this. It's got a lot going on, but it's a beautiful idea. I really like the romance that he has around his food. And the colour of that broth looks absolutely stunning. It sure does. So, high expectations. I've got to hand it to Harry. I think he's done a really good job. Yeah. This is the standout for me, the broth is a standout. I love that he's been, you know, skilful enough to make a little crisp. Listen, there's a lot of good restaurants out there that can't do things like this. I quite like the dish. I love the dish, and the reason I love it is because it's super creative. I mean, he's really bent his brain to give us this, and the idea of that coral with lots of little things in and around it is absolutely brilliant. The broth, absolutely delicious. It's familiar, it's clean, it's wonderful. But... it's that burnt lemon puree that just confuses the whole lot and just, boom! A little bit of clarity, and this would have been one of those dishes you go, "Wow!" over. Yeah. Um, but that bitter lemon puree tends to dominate. I think the lobster and that juice there would be unbelievably delicious. Really important to remember that we asked contestants to do one thing ` to sell us your dream on the plate ` and in terms of that part, I have an absolutely crystal clear vision of what Harry wants to do, how he wants to do it, what the food's going to be like. Yeah. And I can see how this dish reflects that. Right, guys, let's get the next dish in. Here we go, men. Really feeling the pressure now. You know, today's make or break. I'm about to serve four plates of food to the judges and Curtis Stone. I'm really worried about that sauce. Awesome, mate. Well done. So, Brett, tell us, first of all, what you've cooked. Today, I've made my take on meat and three veg. We've got a sous-vide fillet of pork which has got some mustard and basil soil on top, ginger carrot puree, Brussels sprout two ways ` pickled and roasted ` and finished off with a sauce. Beautiful. How does this exemplify your dream? Um, today I took it back to the simplest sort of form, and that is meat and three veg, and that's what I want to do in my pub in years to come, like my mum cooked for us when we were kids. The hard work she did with four kids, putting food on the table, and, you know, it wasn't appreciated then. Yeah. And now that food's one of my passions, I understand more, and I realise now that the way I was fed as a child is what inspires me now. So at the end of the day, I want to produce the same. I just want to get the best produce, the seasonal produce, put my love into it, and meat and three veg, if that's what's on the plate, so be it. Brett, thank you so much. No worries. Thanks, guys. Enjoy. I'm sort of reminding myself this is Brett's dish, because you think about where he was and where he is now, I mean, you know, that's a modern plate of food. I really like, um, the approach to the vegetables. Lots of bright colours, lots of fresh flavours. I think that's really smart. The pork is cooked beautifully. It's tender, it's such a delicate flavour, and that ginger and carrot puree, I mean, gee, it couldn't be any more luminescent, could it? Like it is just... You know, you could throw it up on the wall. That's an art piece. It's absolutely brilliant. There's no escaping how that carrot puree leaps off the plate, no escaping how it pops the green of the Brussels sprouts, and the soil is great. I would love this dish, and I would say it would be a, "Brett, you're safe," dish if the sauce was a classic sauce that you'd expect at this stage of MasterChef. There's a residual bitterness to the sauce, and I think maybe he's tried to develop the colour somehow. Maybe it's just the stock, but if the sauce had just a little bit of jamminess to it, and it sort of stood up on its own on the plate, you'd be pretty happy. But has he... has he sold us the dream? Absolutely. I love Brett's dream. I mean, we could do with a real Aussie pub turnaround in Australia, I really think we could, and this is... this is a good place to start. You know what it hinges on? It's Mimi's dish now. Yeah. Well, let's get her dish in. Walking my dishes in to the judges, I feel really proud of myself, but you can just never tell what their feedback's gonna be. I have six different elements on this plate, and that means I've got six different things that the judges can critique me on. I'm just hoping that I've nailed everything on the plate and that everything's there for a reason. What's the dish? Um, I've made a chocolate aero with honey ice cream, whiskey jelly, a lemon curd, honeycomb and a caramel sauce. Wow. And if you go home for some reason, you know, something's not quite right? Just stick to my plan and just work and do what I want to do. So you will go and work in a kitchen to get experience? Yes, that's what I want, that whole knowledge. I don't think I've got that yet. Because I'll give you the honest truth. What happens is, you come into my kitchen, or Gary's, or Maude, and you start at the bottom, right at the bottom. Yep. You can't just slip into a chef de partie position, cos it's just not the way it works. Yep. So you would go in there and wash the pots and pans and pick the herbs and, you know, help churn the ice creams, and, you know... If you don't start at the bottom, you can't really learn the whole business, and that's what I love to do. OK, great. I'm happy to hear that. I think you'd better sauce the four dishes and we shall taste. So, what is that? Um, it's a caramel and whiskey sauce. Thank you, Mimi. We'll taste now. Thanks. Thanks, Mimi. All I'm gonna say is this dish looks super exciting and smells... Amazing. ...incredible. This reminds me of the best dishes that Reynold put up, you know? It's got that... that really lovely clarity, every single element is doing what it's supposed to do, it smells wonderful, and I'm so excited. This is a dish that gets you to finals week. On looks. On looks. On flavour, who knows? Mmm. That is totally... amazing. I think that's the best dessert we've had this series. I really do. Every single thing on that plate belongs there and just adds up to one hell of a yummy dish. Just gorgeous. That is top cooking. The softness of the jelly, the brightness of the orange, the powerfulness of the whiskey, which is, you know... balances against the richness of the chocolate. The... The whiskey caramel is wonderfully fragrant as well. And then that lovely crunch of the, um... the honeycomb is just perfect. Yeah, absolutely right, Gaz. I think that is the dessert of this year so far. Without a doubt. Hands down. I'm going to put it out there. If this dish doesn't get this person back into finals week, we're all kidding ourselves. I mean, this is the best... one of the best desserts I've tasted on MasterChef. Well, I'll say this ` if she came in my back door and said, "I want to do a dish for you, "and I'd like a job in your pastry section," and she made that, I'd hire her that day. Cos if she was washing pots up, she'd be wasted talent. Total waste, yeah. So I think we all agree we take Mimi off the table. She's through to finals week. So really, now it's between the other two. They both have big mistakes in their dishes, if you look at it from a technical standpoint. I think this is about a very simple question ` it's about who's put their dream on the plate and who's expressed it in the tastiest way possible, and I know who's done that. And for me it's the same thing. For me the same. I agree. All right, so, this is Tim. 34-year-old male. RTC. Multi-vehicle... VOICES OVERLAP I think about the car crash a lot. I know he caused it and I reacted the best way possible. But it's hard to let it go. SOMBRE MUSIC When I asked what had happened to him, the doctors said he really wore the impact ` any more and things would've been much worse. They said he was lucky ` lucky I wasn't going any faster. Thank you. SOMBRE MUSIC CONTINUES It's OK. MUSIC CONTINUES It's OK. 1 One dish blew us away. It was a dish that Curtis said if someone had come in and cooked that in a job interview, he would've hired that person straightaway. That dish belonged... to... Mimi. Congratulations. You did so much. You aimed so high, and you exceeded all our expectations. We felt that that was really one of the best desserts we've seen in eight years of MasterChef. It was delicious. MIMI: It's incredible to get such great feedback, when you believe in the dish so much and they loved every bit of it. I'm pretty proud of what I've done today. You're through to finals week. Well done. Thanks. So, it comes down to you two, Brett and Harry. Thank you for both bringing dishes that absolutely captured the essence of your dreams. Harry, we loved that herbaceous broth. And that spice-dusted wafer. However, that bitter lemon puree was very powerful. Brett, we loved your pork. We loved the twang of that ginger in your carrot puree. But the one thing that could have brought your dish together, Brett, was a great sauce, but sadly, your gravy was too thin. That's why, I'm sorry to say, your time in MasterChef is over. OK. That's all right. Oh, Brett. It's always tough, you know, because you came into this competition, and you cooked us a really good dish to earn your place in there. But then we saw some big gear changes. Look at those. What about that, eh? Who would've thought? Who would've thought? He's on a roll, isn't he? This is a huge step away from where you normally cook. Sophistication ` that's all that's coming to my mind right now. And the hard work you've put in is now paying off. Hold on to that, man, cos that's brilliant food. I think the whole experience just together combined has just been amazing. Sharing it with such supportive people, like the guys standing here, talented cooks and just really nice people, it's just been an experience I'll never forget. You know, the knowledge that all you judges have passed on, it will be used in my future endeavours, and I thank you so much for it. Good. Excellent. Brett, I'm sorry, it's time to say goodbye. No worries. Thanks, Gary. Thanks so much. Do we get a hug too? Yeah, yeah, sure. (LAUGHS) That's the way. Thanks, George. All the best. Thank you. Thanks, Curtis. Thanks, Matt. Cheers, mate. CURTIS: I'll be coming to your pub, Brett. Yeah. OK. I'll book a table for you. I know my food dream is achievable, and I'm determined to do so. Well done, Brett. And I also know that there's a lot of hard graft that's got to happen between now and then. I've got to get out there. I've gotta rattle some pans. I've gotta work in some kitchens. I've gotta stage at a restaurant. One of you is gonna be our MasterChef for 2016. Yeah! Unbelievable. One step closer to the dream. There's one thing we have to do. We have to thank Curtis Stone for letting us use Maude, which is your dream restaurant. I mean, you've had such a stellar career, but to do this and not only this, but you're gonna be opening another restaurant, Gwen, very, very soon, which I hear it's massive. Yeah. So you're a little nervous right now, aren't you? Yeah. But I'm pretty sure that all of us will be kinda queuing up to get in, and anybody in Australia, of course, when they come to LA, will be queuing up to get in. So, thank you so much. So nice to have you guys. (APPLAUSE) ANNOUNCER: Next time ` finals week begins. The sky is only the start. I'm gonna give it everything that I've got. As a tense top six edge closer to the grand final,... Make it perfect! ...they feel the pressure more than ever. How much do you want it? This is the time where I really need to push myself. In this first finals week elimination, they'll fight fiercely. I've really got my eye on the prize. We have turned the heat up. But the tiniest mistake... Oh dear. I'm gonna be pushing it. ...could land them in the bottom three. I have a lot to do. Some of you are on thin ice. Able 2017 Tonight on SCU ` a violent crash traumatises witnesses... Oh my God, did this really happen? It's something like in a movie. ...at a notorious intersection. There's been so many fatal crashes on here, I couldn't even begin to count them.