MasterChef Australia (2009–…): Season 14, Episode 60 - Episode #14.60 - full transcript

ANNOUNCER: Previously
on MasterChef Australia,

Finals Week got off
to a cracking start...

Keep pushing.
(CRACK!)
There you go.

..in Tasmania.

ALVIN: The pressure is on.

But we had to say goodbye
to two MasterChef legends.

ALVIN: The Alvin walking out of this
competition is a bit more confident

and unabashedly Alvin Quah.

JULIE: It was a big decision
to come back,

but I'll never regret saying yes
to that, to...to MasterChef.

It's...it's a huge part of my life.



Then Billie blasted through
the final immunity challenge...

ANDY: It was a masterclass
in technical cooking.

..and was fast-tracked
to the semifinals.

DANIEL: Onya, Billie!
KEYMA: Well done, Billie!

BILLIE: I can't believe it!

Tonight,

it's a pressure test
from an Australian icon.

DANIEL: This is going to be
so, so tough.

And one more incredible cook
will be going home.

# 'Cause you're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down

# You're wrong when it's right



# It's black and it's white

# We fight, we break up

# We kiss, we make up

# You're hot, then you're cold

# You're yes, then you're no

# You're in, then you're out

# You're up, then you're down. #

KEYMA: Top four already,

but it's going to be so tough
to beat Daniel and Sarah.

They're definitely amazing.

I have to work hard,
and I'm here to fight.

So, bring it.

(APPLAUSE)

DANIEL: I've got a lot of respect

for the two girls
I'm going up against today

because they're both amazing women,
they're both very talented cooks.

We've all earned
our position here, I think.

And it comes down to
who can just do better on the day.

SARAH: Today's an elimination.

Missing out on getting to the final
would be so disappointing.

I feel like I've come so far

and I've filled up my tool bag

with all the tools I need
to get through this.

Whatever is in store for us,
it's going to be a battle.

I bet you're dying to find out
what today's challenge is.

Well, it is...

..a pressure test.

(WHISTLES)
(LAUGHS)

And today's pressure test is going
to put you through the wringer.

(CHUCKLES)

Although one of you
will be going home today,

the good news is, two of you
will join Billie in the top three

and be cooking in the semifinal

of MasterChef 2022.

ANDY: Yep.
JOCK: Yep.

(APPLAUSE)

Who would've thought?

The only thing that stands
between you and that moment

are the two cloches behind us.

These dishes come from someone

who only sets pressure tests at
the pointy end of the competition.

Oh...

And his dishes are some of
the most illustrious and punishing

in MasterChef history.

He is one of the most awarded chefs
in Australia,

at the helm of one of
the world's best restaurants.

It has held three chef's hats

for an unprecedented
18 consecutive years.

Wow.

I think you know
who I'm talking about.

Please welcome,
from Quay and Bennelong in Sydney,

Peter Gilmore!
ANDY: Yes! Yeah!

(APPLAUSE AND WHISTLING)

ANDY: Yeah, Pete!

DANIEL: Peter Gilmore
walks through the door.

He's the man.
He's a deadset legend, eh.

You know, doing Peter Gilmore dishes,
they're really, really particular.

Everything has a place
on that plate.

Everything is there for a reason.

This is going to be so, so tough.

How you going?
Bring it in, mate.

It's good to see you, buddy.
And you. Are you well?

Excellent. Very good.

KEYMA: Oh, my God! Peter Gilmore!

Oh, I'm so happy
to see Peter Gilmore.

I can't believe it!

Such an amazing chef.

I admire him so much.

As a fan of the show
for so many years,

I know his challenges are the best.

His energy is amazing. His smile.

Who cannot love Peter Gilmore?

Pete. How you been?
Very good, mate. Very good.

How's things at Quay and Bennelong?
Ah, very good.

It's good to be back.

And the restaurant business is going
exceptionally well at the moment,

which is great.

Obviously, people can't look at you
or think about you

without thinking about the Snow Egg.

Yeah.

Or White Coral, right?

Yeah.
Just world-renowned dishes.

Would you like to, uh...?

Would you like to show them
what they're cooking?

Yeah, absolutely.

Guys? Ready to find out?

ALL: Yes.

Alright, Pete. Do the honours, mate.
OK. Alright.

Gosh.

Alright, guys.

So, today, you'll be cooking
two of my dishes.

Both of these dishes are from Quay.

Firstly, you have...

(KEYMA GASPS)
Ooh.

(LAUGHS) What?!

Raw Abrolhos Island scallops,
katsuobushi cream,

Ossetra caviar
and sea-cucumber crackling.

Wow.

Sounds incredible.

And...
And...

..it's what I like to call...

..Moo.

What?!

As in moo-cow.

(LAUGHTER)

KEYMA: Cool.
SARAH: Whoa, that looks
so beautiful.

DANIEL: It took me a bit
to register that.

SARAH: One sweet and one savoury.
That is just so insane.

This is classic Peter Gilmore.

Seeing these two incredible dishes,

it starts to really hit home
how complex this is going to be.

JOCK: Soak in what it looks like
and how it's plated. Right?

The placement of each of the things,

this is particularly important.
PETER: Yeah.

You have to construct this
so it all comes together.

And then, as you're eating it,

you're getting a little bit
of everything on your spoon.

First is the savoury dish.

Underneath is katsuobushi cream.

That's made with
a really complex stock.

And you're going to be adding
the katsuobushi

and you're going to be setting it

with gelatin
and a little bit of cream.

Then you've got scallops,
sea-cucumber crackling,

Ossetra caviar,

with a little bit of kombu,
phlox flowers and green walnuts.

Let me guess. The walnuts are peeled.

Oh, yeah.
You're peeling your walnuts.

Have you ever peeled a walnut?

Oh! You guys are gonna
have so much fun today!

(LAUGHS)

KEYMA: The simplicity of
Peter Gilmore's dishes

they just make it look easy,

but they're not.

I mean, Peter is a great chef,

and all...all of his dishes
are super technical.

So, this is going to be super hard.

Daniel, you have a look of confusion,
my man. What's happening?

It just wasn't what I expected.
Really?
Mm.

DANIEL: I'm trying to take
a mental note of the airiness of it.

The scallops are like butter.

The cream is so smooth,

and then the walnuts
just give a nice light crunch.

And the flavour, to me,
is this savoury, like, gobstopper.

It's so delicate.

Like, I was expecting
a different texture,

but it's just so, so light.

But it's got a really solid umami,
like, and ocean umami taste.

Everything, like you said,
it has a place in it.

It's just...it's... Ah!
It's delicious. Very, very well...

Thanks.
..done.

It just feels like...
so prestigious.

It feels like you're getting
this huge dish when you eat it.

It's just got so much going on.

Yeah, the cream
is just packed with flavour.

Try and, as you go through
the recipes,

just keep that end goal in mind
of what you're trying to create.

I think that's really important.

'Cause every element's
got to be, you know, right on

for it to come together.

And the Moo.

Talk to me about that. Obviously,
it looks like a dairy cow.

Yeah, it's a bit of fun, you know?

Underneath, you've got
a salted oloroso caramel.

Then you've got a prune jam.

You've got some beautiful,
silky vanilla ice-cream.

You've got some cream
that's whipped on top.

So, you've got
that soft unset cream,

and then you've got
the set ice-cream.

And then, on the very top, are some
little large cocoa tuiles

to match the shapes
on the Friesian cattle.

Daniel?

First spoon, first bite.

What do you think?

It's really, really good.

(LAUGHS)

You could probably have,
like, 10 bowls of this
and you wouldn't feel lethargic.

KEYMA: I'm really honoured...

..honoured to be tasting this.

It's so beautiful and elegant

and seamless,
in terms of all the layers

and how well
they all pair together.

That's it. That's what we aim for.

So beautiful!
And it's so good
that you understand it,

and now you've just got to
reproduce it.

(LAUGHTER)

This dessert
is a celebration of dairy.

It's just genius. Amazing.

There's no doubt you guys are
going to have to really multi-task

to get these two dishes done.

You guys will have
two and a half hours...

What?!
I knew it.
..to re-create these two dishes.

Two and a half hours?

But we're gonna be generous.

You've got an extra three minutes

to plate up the Moo
in the restaurant.

Getting into the semifinal,
it ain't gonna be easy.

The dishes that least represent
Peter's will send their maker home.

With the semifinal within reach,

this is literally the most important
cook of your competition so far.

OK, you three, game faces on.

Keep calm. Read the recipes.

Time starts now.

Let's go, guys, come on!

Let's go, Dan.

DANIEL: The last two
pressure tests I've done,

I've got, uh, dish of the day for
both of them, which has been great.

And I hope to do that again today.
But it's just, um...

This is obviously gonna be
a bit more difficult.

Sarah and Keyma
are both amazing cooks.

So, that's why I have to perform,
to try and not go home.

Um, you know, I've got to fight
for my position as well.

Good work, Dan. Keep going.

The first thing we've got to get
started on for my sweet dish

is my vanilla ice-cream.

Even though I'm just doing
vanilla ice-cream,

I've got to get the measurements
bang-on, like, to the gram.

Oh, bang-on! That's alright.

It's how Peter Gilmore designed it.

He knows a lot more about food
than I do.

Well done, Dan.

63 grams of eggs.

Sounds ridiculous, but I will be
measuring 63 grams of eggs.

I'm going to trust the recipe
and follow it precisely.

BILLIE: Nice work, Keyma.

KEYMA: Peter Gilmore is the legend
and I love him so much.

I really want to impress him.

I want to show that, you know,
this journey is not for nothing.

Oh, today's my first
pressure test in the season.

I can't believe I'm going to cook
two dishes of Peter Gilmore.

This is going to be really tough.

Come on, Keyma.

It feels a bit daunting.

I'm just trying to focus and...

..and take some of the skills
I have of organisation

and, probably,
I don't know, past engineering.

So, I'm just trying to take it

as a normal kind of,
I guess, procedure.

So, engineering
is all about precision.

You need to follow the process
and be precise about it,

so you get good results.

Every element has to be perfect.
That's my mindset at the moment.

I need to nail this challenge.

So, at the moment, I'm working on
cooling my ice-cream anglaise

to put it in the ice-cream machine.

This is not the way
my anglaises normally look.

They normally look a bit thicker,

but this is what the recipe says.

I just don't want to
doubt the recipe.

It's Peter Gilmore's recipe
and I want to follow it to the T.

JOCK: Keyma.
Hello, guys. How are you?

How you going?
Yeah, good.
First pressure test for you.

Yes, it is.
How you feeling?

First?
Yeah.

This is her first one.
Yeah. But I love you and all you do.

So, having a crack at
one of your recipes

is really special to me.

Aw. That's very cool.
But, yeah, I have to stay focused
so, you know, not so much...

You do. (LAUGHS)

You should...you don't have
any trouble keeping focus.

Keyma was an engineer
back in Venezuela.
Oh, really?

Yes.
Wow. OK.

So, very much used to
following a process, right?

Yeah.

It's staying organised all the time

and just keeping each step
as true as possible to the recipe

and double-checking.
Staying focused.

Anything you're worried about?

Um, yeah, that I'll run out of time.
OK.

Yeah, that's a good one.
That's one thing.

Keeping that energy all the way
through, especially at the
beginning, is so important.

Yeah, I'm not thinking about
getting eliminated.

I'm not thinking about tomorrow.
I'm just thinking about today.

Thank you.
Good luck.
Thank you.

Nice to meet you.

(LAUGHS)
Fast as you can, Keyma.
Yeah.

So, once my ice-cream
is in the churner,

I move on to the oloroso caramel.

Keep pushing, Keyma.

All you need is two perfect dishes

and you're into the semifinals.

Two hours to go.

BILLIE: Go, guys. Come on, Keyma.

Go, Sarah. Go, Dan.

I think, from the outside,
a lot of people see me

and feel that things have been easy

and I haven't had "No"
said to me ever.

And it's completely the opposite.

I was raised by a tough single mum

and we didn't have a lot of money,
growing up,

and it's just instilled
this drive inside of me

to keep pushing, to keep growing

and be the best I can.

I am bringing everything today.

I'm going to fight for that spot
in the semifinal.

Nice work, Sarah. Going well.

Trying to multi-task
as much as possible,

but stay as focused as possible.

My ice-cream needs to be
really cooled down slowly

so that it doesn't become icy
in the ice-cream machine.

So, I am multi-tasking.

I've got one hand
and I'm stirring this ice-cream,

and getting my caramel on the go
as well.

The oloroso caramel
is on the bottom of the Moo dessert

and I'm so obsessed with caramel.

And Peter Gilmore's is the best
caramel I've ever eaten in my life.

It's just, like,
almost kind of fudge-like.

Uh, so, one hour and 50 to go.

I have done my caramel
and my ice-cream,

so I'm moving on to
my katsuobushi cream,

To switch between sweet and savoury

is so difficult.

You're working at a really
good pace, so keep going with it.

OK.

I need to stay focused,
not get overwhelmed,

multi-task, and just power through.

Nice, Dan. Keep going.

OK, uh, cream.

Oh, you bastard! Aaah!

Just knocking things over.
What's going on?

Like a bloody bull in a china shop.

I'm just finishing off the ice-cream.

Just took it up to temperature
for the anglaise.

I'm not the best multi-tasker,
uh, in the world

or in this kitchen.

BILLIE: Gonna get your sugar and
water on while that's cooling, Dan?

Yeah.
Yeah.

I really need a sense of clarity

to try and be on top of
the three or four different things

on the go at the one time.

Have a breath, maybe. A couple.

OK. Um...

I notice Sarah is ahead of me
with one element.

I haven't even started that yet.
I'm on the one behind.

Hey, Dan.
Hey.

How's it going, buddy?

You should be, um...

..probably should have your
katsuobushi cream on by now.

So...
Um...

Just keep...keep...keep focus, mate.

ANDY: You gotta pick up the pace.
You're probably two steps behind.

You need to pick it up.

You should be, um...probably should

have your katsuobushi cream
on by now, so...

Um...
ANDY: You got to pick up the pace.

You're probably two steps behind.

You need to pick it up.

You know, doing two dishes in
a pressure test is scary as it is,

but they're Peter Gilmore dishes,

and it's freaking me out
a little bit,

but I really need to hurry things up
and start moving a bit quicker.

Oh, jeez, Louise!
BILLIE: Go, Dan.

Quick as you can.
DANIEL: I'm not giving up.

I just will fight to the bitter end

because I want that grand final spot.

I love my rugby and my rugby crew.
Love my firey mates.

But I've had a lot of
confidence issues in the past.

A lot of worrying what people
would think about me,

that I didn't feel comfortable
talking about food.

I was really worried
it would look lame -

that this bloke had this passion

for the meticulous details of food.

I've never...I'd never had
foodie mates until coming here,

and the day I stepped into
the MasterChef kitchen,

meeting these other people
that are so passionate about food,

it just changed my life.

We've only got one shot at life.

And I think...

..you have to...you have to
pursue your dream, whatever it is.

I took a massive step
overcoming my fears and anxieties.

And I'm so, so bloody glad I have.

If you ever feel like a square peg
in a round hole,

there is a square hole out there
somewhere for you.

I really, really, really
want to make that semifinal.

I want to have the opportunity

to just...just get a shot
at that finale.

That just...just to be there
means so, so much to me.

That...that's...that's that goal
that I'm chasing now.

How much time, Billie?

Uh, you've got an hour and 40.

Oh, my God.

The katsuobushi cream
is the heart of this savoury dish,

and this beautiful quenelle

sits on the base.

It's such a delicate,
savoury flavour,

and I really want to make sure
this cream is perfect.

So, I'm shaving the katsuobushi
down to the absolute gram.

BILLIE: Nice work, Sarah.

And now I add my gelatin
into the cream

and the strained consomme.

This katsuobushi mixture
needs to be semi-set.

So, while that's cooling down,
I am multi-tasking again.

I'm measuring out
all of my ingredients

for my prune jam for the dessert.

Hello. Hi.
How you doing?
Sarah.

Such a pleasure to have you in here.

Aw. How you feeling?

I'm feeling good. You know what?

I just want to try
and power through.

And, you know, if I go out today,
I'll go out fighting.

So... (LAUGHS)
That's good.

That's a good attitude.
Well, pressure tests.

You went out
in a pressure test, didn't you?

I did.
In your season.

You know, my skills have definitely
grown since last time,

so I'm hoping that that will just be
a bit of an asset today

and get me through.

Yeah.

I think it's all about
that delicate touch.

I mean, they both look so beautiful,

and it's just going to
come down to precision.

I think you've got to motor
at the beginning...
Yeah, you do.

..so as you've got time to...
Yeah.

Absolutely.
..really not be rushed
in the plating.

Right?
That's very true.

So, just push through
as hard as you can.

Yeah. Thank you.
Come on. Push on, Sarah. Good luck.

The seasoning
is what I really remember

about this katsuobushi cream.

So, I'm tasting
and adjusting that final bit

to make sure that
it's absolutely perfect.

BILLIE: Nice work, Sarah.

Thank you.

Now I'm going to pour these
into the moulds.

I'm hoping that this sets perfectly,

and I can get out these beautiful
little domes to make my dish.

Now I need to move on to my prunes.

Fridge.

KEYMA: I've been trying to
stick to the recipe

and follow it with precision,

and that's, so far, working for me.

I've done the katsuobushi cream

and I've started the vanilla
ice-cream and the oloroso caramel.

(BEEPING)

I'm currently working on
the prune jam.

So, the prune jam
goes in the Moo dessert,

between the caramel
and the ice-cream.

It cuts through the richness
of the dessert.

It's that, like, acidic element

to refresh, a little bit,
that dessert.

Once the prunes are ready
from the pressure cooker,

I strain it and add some Madeira,

and reduce it onto
the syrupy consistency.

I need to be precise,
but I need to go as fast as I can.

I still have to do so many elements.

The oloroso caramel is not finished.

I have to press
my ice-cream into a mould.

I have to make the biscuits
and put them in the oven.

And I haven't even started on the
rest of the elements of my savoury.

I mean, there's...
there's so much to do.

Heads up, guys -
your katsuobushi cream

should be in the moulds,
cooling in the fridge by now.

You've only got 90 minutes to go.

ANDY: Come on, everyone.
BILLIE: Come on, guys.

You're doing good, you guys.

"Add gelatin, stir to dissolve and
strain consomme. Season with salt."

I'm working on the cream
on the savoury dish,

added my umami consomme,

and I'm seasoning it with salt.

I've just got to try
and nail the balance

'cause this is the hardest thing
about pressure tests

is, like, trying to remember
what you tasted

and trying to nail it.

It needs to be perfectly done,
otherwise the texture's gonna be off.

Come on, Dan. Get a move on.

PETER: Don't...don't rush it,
though, guys.

If you're not ready to put it in the
moulds, don't put it in the moulds.

(LAUGHS)

BILLIE: Nice work, Sarah.

Going well.

SARAH: I am working on my prune jam.

The liquid has finally
reduced down to about 50ml

and it's beautiful and syrupy.

I stir that through
with my prune puree,

add it to a piping bag

and pop it into the fridge.

Now I need to move on
to my ice-cream.

This recipe never ends.

OK. You're on to the ice-cream?
Yes.

Ooh, nice and cold.
Yeah.

I think it's really important
to just not lose the pace now.

Yes.
Just keep focused.

Because the tail end of it...
A lot to do.

So, yeah.
Yeah.

So, the vanilla ice-cream layer
is underneath the cream.

I'm really happy about my ice-cream.

I really took the time and care

to get this part right
in the beginning,

so I need to get it in that mould.

Oh, my God. Like, a lot to do.

BILLIE: A lot to do. You got this.

Once that's freezing,
I move on to my biscuit.

I can hear that I'm slightly ahead
of the others

and I feel like
that is a good space to be.

I've just got to keep powering,
keep focused.

I'm still working on
the katsuobushi cream.

To me, this is the body
of that savoury dish.

It's the thing that does the job
of coating your mouth

and letting everything else sing.

So, it's incredibly important
that this is the one that you nail.

It's a tricky challenge

because the recipe is written
nice and chronologically,

but I'm jumping from
sweet, savoury, sweet, savoury.

At the start, I had my bench set up
for one side sweet, one side savoury.

But at this point,
it's gone out the window.

I'm just finding free bench space
to get stuff done.

BILLIE: Keep going.
Up a gear, up a gear, go.

Sarah and Keyma are ahead of me.

But I'm trying to stay super calm
here and work really fast.

I'm so close now,
and I've worked so hard to get here

and I want to just keep pushing

and I want to earn my position
in this competition.

Mmm! That's lovely.

BILLIE: Quickly, quickly. Get it in.

That's the katsuobushi cream
that's gotta go in the mould now.

It's a good consistency, eh?
I'm happy with that.
Yeah.

Um...
Yep. Get 'em in as quick as you can.

It's got to set
for an hour and 30 minutes.

BILLIE: The cream for the savoury
dish needs to be in those moulds

with an hour and a half to go.

But Dan's got them in
with an hour and 20 to go.

So, there's 10 minutes there.

I don't know if that's going to make
the difference, but hopefully not.

Hopefully, they set. But, yeah,
he was a bit late getting those in.

"Medium bowl.
Add reduced prune juice.

"Mix well. Transfer piping bag.
Tie end." OK.

It's an interesting state
of affairs down there, isn't it?

Like, Dan, he's like...

..his katsuobushi cream
only just went in.

So, I think that the pressure of
having so many steps to go through,

is starting to get to him.
MEL: Yeah, absolutely.

I think it's bending his melon,

going from savoury to sweet
and back again.

It's really challenging.

Now is the time to really put in
the grunt work,

otherwise, they will not finish.
Massively.

And they've got a process

like cracking and peeling
the walnuts.

And that can be tedious
if you don't know what you're doing.

I've peeled a few walnuts in my time

and it's not something
I wish to revisit, thank you.

Pete?
Yeah, you finished with that, mate?

I'm done.

KEYMA: The prune jam's
in the fridge.

So, it's time to mould my ice-cream.

"Turn over..."

My ice-cream has been churning
for 45 minutes.

It's still looking
a little bit soft.

But I taste it
and the flavour is right.

And, so, I just mould my ice-cream
into a ring mould.

BILLIE: Watching Keyma
put her ice-cream into the mould,

and it's...it's quite fluid.

It's...it doesn't seem to be
as set as Sarah's ice-cream was.

I'm a bit worried for her because
if it's not churned properly,

there is a risk there
that it could be icy.

(SIGHS)

(SIGHS HEAVILY)

BILLIE: You've got, like,
an hour and five left.

Sorry?
Hour and five left.

Oh, sick!

Keep going.

I'm working on the prune jam
at the moment.

I feel like I'm getting
a second wind about me. Catching up.

What I remember about the prune jam
with Peter Gilmore's dish

was quite a thick jammy number.

It was dark. It was caramelly.

It was very reduced,

to the point
where it was nice and sticky

and then that was all folded
through the jam.

So, that's what I'm gonna try
and be mindful of.

I'm happy with the jam,
so I put that into the fridge.

Uh, the ice-cream's
just finished churning.

So, I need to make the little puck
that sits in the centre of Moo.

I'm definitely making up time here.

My head's generally in a good place.

I feel like I'm not doing too badly
with things at the moment.

It's gonna be really tight,
but, like, I can do this.

BILLIE: Nice, Dan.

60 minutes to go!

ANDY: Let's go! Come on! Lift it!

I've only got an hour to go.
Time is flying.

My katsuobushi cream
is in the fridge.

My ice-cream is setting
in the blast chiller.

My prune jam is done.

I'm working on my biscuits
for my Moo.

The biscuits on top of the Moo
is such an important step.

It's the only crunchy element
in the dessert

and, obviously, a visual element

because it looks like a cow.

It's these little spots
on the cow's back.

So, it's really important.

The batter is ready to go
in the fridge.

And I look at it...

Ooh!

It looks kind of strange.

It doesn't look quite right,

but I'm sure I followed the recipe,

so I think it's done.

I get back to my bench
and I see a bowl of flour.

I forgot the flour.

That's why it looks weird. Idiot!

That wasn't good. Was it?

I need to grab it out of the fridge,

add in the flour
and whisk it together,

pass it through the chinois again,

pop it into the tray. spread it out,
into the fridge - I can breathe.

It's OK.

Cool, calm and collected Sarah
has gone for a little break

and stressful Sarah has arrived,

and I really need to still
think clearly under the pressure.

I'm hoping I've managed to
salvage that biscuit base,

but I am pretty rattled right now.

Quick as you can.
Keep going, Keyma. Push.

KEYMA: I'm speeding up, for sure.

Trying to work as fast as I can.

I'm not sure how I'm going
in regards of time.

I'm not even looking at the clock.

I don't know how the others
are going.

I'm just working as fast as I can.

I have to work hard
to finish this dish.

I'm working in the dessert
at the moment.

So, the biscuits
on top of that dessert,

they were like a tuile,
they were really thin.

Well done, Keyma. Keep going.

"Place a small biscuit stencil
on top of a silpat. Silpat.

So, we have stencils to work
with today,

so we have to press the mixture
in the stencils

to make it look like the spots.

They're not so good
as, like, Peter's.

But I need to speed up.

I need to just, you know,
move quick to get this done.

I'm just putting my biscuits
in the oven.

Pretty much all of the elements from
the dessert are pretty much done,

except for the whipped cream.

Um, I just need to move towards
my savoury dish.

MEL: Ms Sarah Todd.
Hello.

How are you going?
Yeah, I'm going OK.

Going OK?
OK is good, but great is better.

Yeah, exactly.
Where...where is your head at
right now.

So, I'm just trying to get
these done.

I want them to be perfect

because that shape
was definitely everything

in terms of the visual of the dish.

And how are you feeling in terms of
what you have left to achieve.

I feel like I have a lot
still to go,

but, you know,
I'm just going to keep pushing.

These ones look really good.
Yeah.

They look good?
Yeah, they look good.

OK.
Keep pushing.

How many do you need?
Two and three.

That's right.
Yeah.

So, I'm just gonna go for it.

Sorry, sorry, sorry.
OK. You're right.

No, don't apologise.
Just keep going.

She'll get there.
She'll get there. She will.

Oh, my God, I'm gonna
run out of time, aren't I?

Quick as you can,
and then you gotta do your walnuts.

I think definitely, you know,
if something's not perfect,

then that can easily be the thing
that's sending you home.

So, it's important to just try
and get it as perfect as possible.

In this competition,
there's never been more on the line!

A spot for two of you in the semi

and, unfortunately,
one of you is going home.

45 minutes to go.

(APPLAUSE)
BILLIE: Come on, guys.

Go, Sarah! Do, Dan! Go, Keyma!

ANDY: Let's go.
Gotta lift the pace, guys.

"Place a small biscuit stencil
on top of a silpat mat.

"Spread approximately
one tablespoon quantity."

I'm now just working on the biscuits
for the sweet dish.

They were, like,
oddly reminiscent, to me,

of, like, a bit of
a kid sort of biscuit.

I really liked them. You know,
something you used to get as a kid.

I don't know. I really enjoyed them.

So, the Moo biscuits were
the little, cool, cow-printed-shaped
biscuits on top.

What I remember of them is that
they were about a millimetre thick

and they were just thick enough

so that there's
quite a bit of sugar in it.

When you cracked it,
it was enough so that sugar broke,

and it wasn't too much
so that it got stuck in your teeth

and it wasn't too thin

so that it dissolved
on top of the whipped cream.

I am being thoughtful and meticulous
in how I'm doing it,

but I want them to be perfect

and I have to do them right.

Nice work, Dan.

(BREATHES HEAVILY)

How many components are there
on the...on the entree?

Um, well, really, one, two,
three, four, five, six...

Oh, there's at least seven
different...different components,

but there's a lot of steps
within those seven as well.

I think, once they hit the walnuts...
Yeah.

..that it's just gonna
blow their mind.

Because you crack...

First of all, you've got to try
and crack open a walnut
without destroying the nut.

Yeah.
Then, when you start peeling it,

they're going to realise,
within 10 seconds,

how difficult it is to peel a walnut,

and it's going to slow them down.

Well, luckily, they've only got to
do one or two. That's all I can say.

Exactly.

BILLIE: Nice work, Keyma.
Keep pushing.

I've never peeled walnuts before,

and it's a really,
really hard task to do.

I don't know who peels walnuts.
I mean, this is insane.

How the hell am I gonna do this?

This is such a time-consuming job.

JOCK: Good fun, innit?

Huh?
Good fun, isn't it?

Yeah. Ha-ha!

Peeling nuts!

(LAUGHS)

Did you ever think
you were gonna be peeling nuts?
No.

They're really delicate,
aren't they?

Is there any...any way
I can do this?

No.
Keep doing what you're doing.

You're in a good place.

Just stay calm and keep doing
what you're doing, really.

They are really hard to peel!
Oh, my God!

(OTHERS LAUGH)

We didn't want to make it too easy.

Why?!
Ha! "Why?"

Well, you take the skin off
because they're quite bitter

if you don't take the skin off.
Yeah.

So, it's all about flavour,
at the end of the day.
Sure.

You've only got to do two.
I mean, at Quay, we do...

Two whole nuts or two...?

Yeah. Like, we do about 200 a day.
Yeah.

So, imagine...imagine being
one of my apprentices.

It's taking so long,

trying to peel with a paring knife.

Like, really delicately,
without, uh, breaking the nuts.

(NUT CRACKS)
There you go.

MEL: Hey! look at that.

I think you'll find that one
a lot easier to get it out.

Oh, look at that! Bewdy!
Yeah.

Brilliant. Just...just be careful
and lever it out

and stay focused, but...

Yeah, this is the bit
you were saying.

..but you've got to
keep your pace up, OK?
MEL: Yeah.

I am, uh, opening walnuts right now.

It's not easy to keep them whole,
that's for sure.

The green walnuts
are for the savoury dish.

And these really were something

that caught my attention

when I looked at the dish.

They are perfectly sliced.

So, really trying to make sure I can
keep them as whole as possible.

So, all you want to do, you want to
use the point of the knife.

Yeah.
Hold it like that.

And then you're basically
just, like, scraping off.

See how the skin's coming off?

Yeah.
That's what you're looking to do.

But you've got to think, you've got
probably another 10 things to do.

So, you've got to do that
as quick as you possibly can

and then move on.

(SIGHS)
BILLIE: Let's go, Keyma.

(GROANS)

ANDY: Right now, you three
have got to make some decisions

because perfect's important,
but so is finishing.

You need to pick it up.
You've only got 30 minutes to go.

Come on! Go! Move faster!
(APPLAUSE)

BILLIE: Go, Dan! Go, Sarah.

SARAH: So, I'm peeling these walnuts

and it definitely takes
a while to do this.

But do you know what?

I actually kind of find it
a little bit therapeutic.

Time to check on the biscuits
in the oven.

I open the oven and...

..there's smoke.

They alright, Sare?

My biscuits are burnt
and they're ruined.

Ouch. It's hot.

ANDY: They're burnt.

There is no chance
I'm getting into the semifinal

with burnt biscuits.

The stress levels
are increasing rapidly.

SARAH: I open the oven
and there's smoke...

..and my biscuits have burnt.

And they're ruined.

ANDY: They're burnt.

There is no chance
I'm getting into the semifinal

with burnt biscuits.

I need to make these again.

You know, that little mistake
has kind of thrown me a bit.

Come on, get them in.

Yeah, they're burnt.

BILLIE: Did you take
the plastic off, Sarah?

Come on. You got this.
Huh?

Did you take the plastic off then?
Did I?

Oh, my God.

I did not. What the hell?

Going downhill, aren't I?
No, you got this.

Come on.
Nice work.

Get 'em in. Next job.

The pressure's definitely
starting to get to me now.

There's still a lot left to be done.

But I really just need to pull it
together again and get through this.

I know you guys are bogged down,

but remember, you got
that sea cucumber crackle.

It needs hot oil to get fried in.

That's got to be heated up.

So I still have to work
in my virgin soy vinegar dressing

and I have to make
the sea cucumber cracker

and a few garnishes
to...yeah, the dessert as well.

I have to make sure that I have
all the elements in there.

Uh... Yeah.

(LAUGHS)

Whipped cream
for the dessert as well.

It's been 15 minutes
and I've only peeled one walnut.

The recipe says two.

I don't have any time to waste here.
I have to move on.

Hopefully, that's enough
to finish the dish.

(BEEPING)
That your timer?

Oh, which...
What's your timer for?

Is that your timer?
Yes!

(BEEPING CONTINUES)

(STOPS TIMER)

I wonder if they just have
nightmares of timers.

Yeah, I know.
"Ah! Ah!"

You would...you'd wake up.
"Ah!"

The walnuts slowed me down so much.

And then I only have like 20 minutes

to go and finish
the rest of the elements.

So I quickly made the soy dressing
and just measuring everything

and just making it into
a vinaigrette.

And then I start to quickly fry
some sea cucumber crackling

and put it in the dehydrator
to crisp it up.

Pretty cool how it comes up, eh?
Sorry?

It's pretty cool how it expands.
It's so cool!

BILLIE: Well done, Keyma.
Keep going.

I still need to whisk my caramel

and do some whipped cream
for the dessert,

then plate up the savoury dish.

I'm not sure
if I can get it all done.

Now's the time to really dig deep.

15 minutes to go!
JOCK: Let's go, guys.

ANDY: The final push!
Come on!

Bring it home.

BILLIE: Go, Keyma!
Go, Sarah! Go, Dan!

DAN: We're getting to that point
in the pressure test

where things are going to
tie right up at the end here

and there's a lot of things
that need to be done,

little jobs
that need to just be finished.

Biscuits for the sweet dish
have come out of the oven

and I'm really happy with them.

Yeah.
BILLIE: Good, Dan?

Yeah.
Rightio.

(SIGHS) OK.
Moving on.

Love the colour,
love the thickness of them.

Sweet. That's done.

OK. Um...next thing. You.
I need, uh...

(SNAPS FINGERS)

..baking paper.

The vinegared laver needs to be,
now that it's dried and cracked up,

put into a container.

The flowers need to be tidied up.

The...the seaweed cracker
needs to be fried.

So there's all these little things
that are quite simple,

but they just...they're gonna take
a little bit of time.

So it just comes down to really
getting everything done.

ANDY: Come on, mate. Last little
push here. Last little push.

They alright?

Yeah.
Yeah?

They look good.
Rightio.

SARAH: You know what the hardest
thing with the pressure test is?

You don't know how much
is left to come.

You know how much time you have,
but I don't know

if I'm going to be able
to get everything done in time.

So it's starting to really make me
feel flustered.

I need to finish off
my oloroso caramel,

so I grab butter and salt

and I start whisking this
through my caramel.

Now I move on to my cream
for my dessert.

Peter's cream
was really lightly whipped.

It was only just set.

So when you, you know,
kind of bit through the dessert,

you got all these different layers.

I decide to use a stand mixer,

even though the recipe says
a hand whisk,

because I really need
to make up some time here.

Can I get another bowl, please?

Just be really careful with this,
because you're meant do it by hand.

'Cause it's double cream...
Alright.

..which has got a high fat cont...

Keep doing it now that you started,
but just watch it.

OK. Thanks.
'Cause it'll split.

Alright.
Only needs to be soft peaks.

OK. Thanks.

I am pretty rushed
with this element.

I think it's right, but I don't
have the time to sit here

and, you know, overwork this.

I feel like I started so strong
in this cook...

Just quick as you can, Sare.

..but I've started to get
a little bit overwhelmed

and there's a lot going on
on my bench.

There's a lot of elements
that I'm motoring through.

I know that I just need to really
focus to get this finished.

You got another balloon whisk?
I'll get you another...

No. Oh, yeah, I do.

You got one?
Yeah.

Guys, now you really need to focus.

You've only got 10 minutes to go.

Let's go! Come on!
Go!

JOCK: 10 minutes.
Come on!

Right. What else?

Whoa! Look at that!

100g double cream.

200g pure cream.

Pure cream!

KEYMA: It's time to finish up
my dessert elements

and make some whipped cream
that goes on top of the Moo dessert.

Soft peaks.

There's so much to do
and I have hardly any time.

But every element
has to be just like Peter's.

5g.

Soft peaks, soft peaks with the
cream. Soft peaks with the cream.

It has to be fluffy, like a cloud.

It doesn't seem to me
like a soft peak.

But when I start whisking the cream,
it splits almost immediately.

BILLIE: Is it overwhipped?

Just whipped it four times
and it did that.

You'll have to do it again.

So, obviously, I need to remake it.

I don't know what happened.

Barely whisked it.

But I...I have no idea what I did.

I don't...I don't have any more.

And I have hardly any cream left.

Shi...

I don't know what I'm going to do.

This is really frustrating.

BILLIE: Come on, Keyma.

You've got this, Keyma. Keep going.

KEYMA: I don't know what happened.

Barely whisked it.

Is it split?

Just whipped it four times,
and it did that.

You'll have to do it again.

Keep going, Keyma.

I don't know what happened.

I need to figure out what happened
to the whipped cream

and make up a solution for this.

Come on, Keyma.

I realised
that I swapped the measurements.

Instead of doing
half the double cream,

I did double the double cream
and half the pure cream, so...

Oh!
Hey, you good? You good?

So, you know what you did?
Yeah.

You're good. You got this.
You got this. Keep calm.

Measure out your double cream,
and then we'll do the maths.

I have to start again,
but I have hardly any double cream.

It's not enough.

How much have you got?

60.

60. So, 120 cream.

Yeah.

Thank you, Andy.

But I just need a little bit
to cover the dessert,

so it's...it's going to be fine.

I just have to work quickly,
because I'm running out of time

and I haven't finished
the savoury dish.

Come on, Keyma.

You've got this, Keyma. Keep going.

So I...I'm just thinking,
"Keep calm and read the recipe."

Let's get it done, Keyma.
Good work.

I need to finish this dish.

Listen up, guys. You've only got
five minutes to go! Come on!

(OTHERS APPLAUD
AND SHOUT ENCOURAGEMENT)

Have you got all the jobs done,
guys? Double double check.

Oh...

SARAH: I'm in a massive rush.

My whipped cream was a bit loose,
but it's now in the fridge,

so all of my sweet elements

are ready for me to plate in front
of Peter Gilmore and the judges

in the tasting room.

Now I need to replicate
Peter Gilmore's savoury dish

as perfectly as possible.

Everything was placed
exactly where it needed to be.

It's all in the precision.

So, first of all, I need to separate
my katsuobushi cream from the mould

really quickly in some warm water.

And it's time to try and demould.

And I don't want to break it,
but it's such an interesting texture

because it's still soft.

Just get one good one, Sarah.

So, as delicately as possible...

..I manage to get one done,
and I am relieved.

Now I need to cut my scallops
into batons.

How do you know
which way is horizontal?

Horizontal?
Through the middle, Sare.

Horizontal, like...horizontal. Yeah?

Horizontal. Check.

(LAUGHS)

I'm being very precise.

Scallops are looking good.

I'm happy with the shape of these.

And a little bit
of my sea cucumber cracklings.

Oh, my brain is fried now.

There's so many different elements
that I still need to plate.

Walnuts, flowers,
and the Ossetra caviar.

Nice, Sarah. They look great.

DANIEL: So, finally,
the dessert elements are done.

Looking great, Dan. Keep going.

15 seconds. Upside down.

Tray. Silpat.

Spatula. On to you.

I've got to plate up the savoury.

I want these elements to be perfect.

Peter Gilmore's dishes
are very refined,

and I want to try and prove
that I can do that.

That's in.

The katsuobushi cream is the most
important part of the entree

so, thankfully, it's set nicely,

and now I just have to find
the best one that I've got.

You only need one, Dan.

Probably move on to the next thing,
because you got no time left.

And I'm stressed out.

It's, like, the dying minutes.
Like, the clock is just ticking.

It's all fiddly.

And the old leg shakes are back.

But I gotta try and stay focused
and get this all done.

I don't want to go home.
I hope it's good enough.

But I'm rushed, so it's not looking
as pretty as Peter's.

I'm worried about that,
but I need to finish.

And I just hope the flavour
speaks for itself.

You're looking for perfection,
just like Peter's,

and you got three minutes to go!

Come on, guys! Hustle!
Whoo!

The whipped cream,
it just made me so far behind.

But I need to get to that top three,

so I'm just fighting for it.

I'm fighting until the end.

Oh, my God.

What's she doing?

PETER: Careful it doesn't melt,
yeah?

Keyma.
BILLIE: Get them out.

Don't let it melt in the hot water.

Ah!
Quick, quick, quick.

What happens to frozen things
in warm water? Like...

Just lift it up, see how it is.

Uh... No, they're not releasing.

Oh, my God. She's like,
"They're not releasing."

Give it a good squeeze.

I was not paying attention.

So now that katsuobushi cream
is very soft

and it's staying on the mould.

Then when I release them,
a lot of melted cream comes out of it

and it's sticking to the paper.

Is that enough?

So it's smaller than Peter Gilmore's,

but I don't have any time
to waste here.

Just need one, Keyma.
As quick as you can.

I need to plate. I need to move.

I'm just, like, really, really
stressed at the moment.

I'm noticing that Keyma's
katsuobushi cream

for her savoury dish

is a lot smaller
than Daniel and Sarah's,

and I think that could be
a huge problem for her.

Peter Gilmore explained at the start

that there's not
a whole heap of ingredients,

so the balance was such a key point
in that savoury dish.

ANDY: Come on, guys!
JOCK: Final touches, everybody!

Ten, nine, eight, seven,

six, five, four,

three, two,

one!

That's it!
Well done, you guys.

Great effort, guys!
Well done.

Well done.

Oh! Far out.

SARAH: I can't believe I've just made
two Peter Gilmore dishes.

Well done, you three.

I mean, switching between
sweet and savoury

just adds such a huge
level of pressure.

I got there, just, and managed
to get everything done, just,

but, um, yeah,
it'll come down to, I think,

a lot of the details in these dishes.

Whoa. That was incredible.

I mean, time went so fast.

So, um, hopefully, this is enough
to get me through.

If I have to go today, obviously
it would be pretty disappointing,

but I'll go with my head up high
because I'm so happy.

So happy.

Honestly, I'd be gutted
to leave the competition.

I would...

..be proud with that as my last dish.

Got to remember, I came in
cooking fish tacos.

And then, if it was my last dish
recreating Peter Gilmore's,

there's no shame in that.

So, I'm proud as.

DANIEL: I'm upset that my plating
is a little bit uglier...

ANDY: Daniel.

..but I hope I've done
all the elements justice.

(SIGHS)

Big sigh out, there.

You feeling alright?

It was harder than a bloody
bull's forehead, that was.

(MEL LAUGHS)

What was hard about it?
The time.

Yeah?
The time was hard.

Lot of steps, little time.
Yeah. Yeah, yeah.

For the time that we had, yeah,
the steps were a lot.

And just meticulous -
like, taking the...

Oh, those damn walnuts!

(LAUGHS)
JOCK: I told you.

Oh!
I warned you about the walnuts.

Oh, you can warm me as much
as I want. It didn't make it easier.

(CHUCKLES)

Let's talk about the presentation,
'cause you...

..mate, that was tight...
Yeah.

..to get everything on the plate.
Yeah.

Are you happy?

I mean, I would love to have
made it as pretty as yours.

(CHUCKLES) It's still probably one
of the prettiest things I've made.

It was a lot of fun, though,
I will admit.

I wouldn't expect anything less
to get into the top three, so...

You were a firefighter.

Now you're top four in MasterChef.

Do you think you can win this thing?

It... (CHUCKLES)
It never flicked in my head.

You know, I've taken out immunities,

I've had a few dish of the days,

and it's like, I am capable of that.

What's stopping me
from now doing that?

And that is liberating

for a bloke that came in going,
"Please don't go home first."

So, you know, to win the trophy,
like, that...

..for me, that would be
unbelievable.

It would be the most
incredible thing ever.

That's what MasterChef was made for.

Yeah.
This is what this show's all about,

is to find people like you,
with a big old heart and a passion.

Well, there's the fearlessness,
and we need that,

because you've still gotta
plate up the Moo.

Yeah. God.

Daniel, your three minutes starts
when you get to the bench.

Alright.

(SIGHS)

It's terrifying plating up in front
of the judges and Peter Gilmore,

but don't have much time
to plate up

so I need to work quickly.

So, to assemble the Moo,

I have to put a swirl of the caramel

and a swirl of prune jam

down the bottom.

I have to get my vanilla ice-cream

and push that down
onto the caramel and the jam,

use the whipped cream,
and pop that on top...

..and finish off with my biscuits.

One minute, mate.

Daniel, two dishes.
Peter Gilmore. You happy?

Honoured.
100% for effort.

Thank you. (CHUCKLES)
Really, really good.

Good stuff, mate.
We'll taste now. Well done.

Thanks, guys.
Hope you enjoy. Cheers.

Um, that's unbelievable.

Let's start with the presentation.

It wasn't as beautifully
rounded and composed

as yours was, Peter, I've gotta say.

But what it lacked in
presentation, you know, detail,

it made up for in taste.

I think it tasted
exactly like yours.

And far as ratios go,

you know, I got the acidity,
I got the crispiness.

The scallops were beautifully cut.

The taste of the katsuobushi cream
was brilliant.

I mean, I can't fault it. In terms
of flavour, it was fantastic.

Yeah. Look, I think the
katsuobushi cream was spot-on.

I agree, all the elements
were there.

He got everything done, and he
got everything done really well,

and it did taste good.

The flavour balance
and the textures,

it's all there
in the right quantities.
Yeah.

And I'm so impressed, because
this is food he aspires to cook,

but with a dish like that,

being able to achieve that on the
first go, he's well on his way.

Nah, it's super impressive.

The Moo. Um... (SIGHS)

Where do I start?

You know, the prune jam
was delicious.

The reduction was there,

which gave it that bit
of oomph that it needs

to kind of cut through
everything else,

like the perfect vanilla bean
ice-cream that he made.

The beautifully whipped cream.

And the biscuits -
gotta commend him.

Um, it was pretty bloody
close to yours, Pete.

Yeah.

He knew that
anything less than perfect,

it wasn't going to be
good enough today.

Yeah, I agree. He had the cream
at the perfect texture,

and all of those little
tiny things are so important.

So, yeah,
really highly commended.

It's all about the celebration

of that ice-cream
being that perfect vanilla

that just sets off the flavour
of the milk and the cream.

And then you have
those beautiful layers

of the caramel
and the prune jam underneath,

really just to kind of
colour around the edges

and give the dish
something to hold onto,

as well as the biscuits on top.

I think he did a fantastic job
every single stage of that dish.

DANIEL: Go, Sarah.
Thank you.

I am really happy with the entree,

but I'm a bit worried
about my whipped cream.

Hello. (CHUCKLES)

So I'm not 100% confident.

You know, it's these two dishes

standing between
me and the semifinal.

How was that?
Um, I went alright.

I mean, I felt like
I started off really strong,

but then it was all,
you know, a bit crazy.

And then...
You were in the washing machine.

(LAUGHS) Exactly.
That's exactly how I felt.

But, yeah, I mean,
I got there in the end

and I'm happy that
I finished both dishes, and...

Yeah, it was fun.

You hit top nine in your season.
(CHUCKLES) Yeah.

And you've come so much further
this time around.

Now that you're here, you know,

you are on the cusp
of the semifinal.

Can you say it yet?
(CHUCKLES)

I can't. I can't.

For me, it's, like,
one step at a time.

I think everything is
so grand in life

if you look at
the big picture, but...

..just, you know, getting through
each cook and each day...

I mean, the whole MasterChef
experience is so powerful.

And even coming ninth,
I've seen what that can do.

So, holding up that trophy,
of course, would be insane.

Mm.

Are you ready to plate up your Moo?
Yes.

Your three minutes begins
when you hit the bench.
(CHUCKLES) Oh, God.

Good luck.
OK.

To make two Peter Gilmore dishes
is crazy,

but I'm almost there.

One minute.

Everything is looking good, but
my whipped cream is pretty loose,

whereas Peter's was just set.

As you're scooping through, you've
got all these different layers...

MEL AND PETER: 15 seconds.

..and I am trying to get it perfect,

but there's just not enough time.

JOCK: 10 seconds.

Get the biscuits on, get the
biscuits on, get the biscuits on.
10. Come on.

Five, four, three, two, one.

Hands off.

(SNIFFS, EXHALES SHAKILY)

I'm pretty disappointed.

I only managed to get
four biscuits on the plate.

And I'm just hoping that
it's not going to be my undoing.

Could you be Australia's
next MasterChef?

Now's your time to find out.

Applications for next season
are now open.

Go on, get on it!

Wow.
(LAUGHS)

That was really down to the wire.
Yeah, it was.

You OK?
Yes.

Thank you, Sarah. We'll taste.

Thank you.
PETER: Thank you.

ANDY: Thanks, Sarah.
Thanks. Thanks.

The katsuobushi cream was perfect,
really well balanced.

All the crisp elements were there.

The scallops were well dressed.

The flavour was all there.

And really, you can't fault it.

The cream was delicious.
Perfectly set.

The volume and the shape of it
was identical to yours.

Everything tasted
exactly the same as yours.

Like, everything was
in balance, in harmony.

And it was really, really well done.

This dish, the way that it traverses
umami and flavours of the ocean,

you know, with the scallop
and the caviar and the katsuobushi,

that's what really makes this dish.

And I think she really
got it all in there, you know?
Yeah.

And I think she did a great job
nailing all of the components.

And now onto the Moo. Um...

I thought the ice-cream
was identical to yours.

Beautiful vanilla bean hum.

Texture was great as well.

But I found it hard to kind of
distinguish everything.

Mm.

Part of the luxury of eating
at a three-hat level

is that every single bite
is orchestrated

for you to experience what
the chef wants you to experience.

And I was sort of left wanting.

I think the whipping of the cream
just wasn't quite enough.

It was a little soft.

And as you say,
everything then melds together

because it's coated in a cream,

whereas your cream stuck -
it was there in the top,

then there was the ice-cream,
then there was the oloroso caramel.

And so the eating experience
is, therefore, quite different.

Mm.

But look, overall,
great...great effort.

And really, most of those elements
were done absolutely correctly.

Mm. Considering the rush
to finish the dish - both dishes -

you know, I'm happy for her
that she got it done,' cause...

Yeah.

..for a hot minute it didn't look
as if she was gonna get it finished.

BOTH: Good luck, Keyma.
Thank you, guys.

If I make it through today,
it will be amazing.

Being part of MasterChef
is such a great experience,

because it's made me realise

cooking is what I want to do
for the rest of my life.

How you doing?

I mean, pressure tests
are really hard.

Pressure tests ARE really hard,
and this was your first time today.

Was it everything you expected?

No, no, I loved it.

Obviously, you learn so much.

Um, but I'm broken, Peter. (LAUGHS)

You're broken?!
I broke her.

Oh, no.
No, I'm OK. I'm OK.

I still have a little bit of my...

You're OK. You're laughing still.
Yeah, I'm OK.

I'm laughing.
So that's alright.

You're such a humble cook.

Do you feel as if you've got what
it takes to pick up that trophy?

I mean, for me,
I have that little candle lit

in my...my little heart,

and no-one can just
turn it off anymore.

I just got really...
I fell in love with cooking,

and this was this cement
for me to continue going.

I feel I want it.
I want to keep going.

First thing you need to bring us
is a dessert.

Yeah, OK.

You'll have three minutes
when you hit that bench.

You ready?
Yeah.

I have to work fast.

I need to try to make it as close
as possible to Peter Gilmore's.

I mean, I'm not sure
if the ice-cream is perfect,

but I have plenty of whipped cream.

And it has that beautiful, like,
foamy texture, so, hopefully...

(CHUCKLES) ..it's good enough.

Ten, nine, eight, seven,

six, five...

Done?

Alright, bring it over.

Well done.

(SIGHS SHAKILY)

Keyma, how do you feel
about your two dishes?

Uh...

I don't know if they look
exactly like Peter's,

but, well, this is my best shot.

Well done.

(SIGHS SHAKILY)

Keyma, how do you feel
about your two dishes?

I don't know if they look
exactly like Peter's,

but, well, this is my best shot.

Alright, Keyma, thank you.
We'll taste.

ANDY AND PETER: Well done.
Thank you.

Well done.
Thanks.

Um, doesn't look like yours, Pete.

It's a little bit flat, isn't it?

And...and a little bit messy.

Definitely not as much
katsuobushi cream on there

as yours, that's for sure.

A bit of iciness in your ice-cream?
Yeah.

Like a chunk of icy.
Yeah.

She's got some great elements
on the plate.

Like, the crackling
was perfectly crisp.

There was a great amount
of caviar on there.

The walnuts - they were white
as a ghost, they were glowing.

But the katsuobushi cream -
there wasn't enough.

There just wasn't enough!

And it's really
made this dish unbalanced

on the umami level,
but also the mouthfeel as well.

That's the two things
that that element brings,

and it's just not there.

Yeah. It's funny, because it goes
from being a katsuobushi dish

to a scallop dish with
katsuobushi cream underneath.

Mm. You're absolutely right -
it's not in balance.

And it is...it is all about
those fractional details.

And the Moo.

Um, interesting. She had
a real good crack at that.

The caramel - it was beautiful.

Nice...right amount of salt.
It tasted beautiful.

The biscuits were nice and crunchy.

The cream was whipped nicely, too.
Yep.

But the ice-cream was a bit icy.

Yeah, not quite there.

But overall, she put it
together very confidently

and she got it done.

So I think, you know,
huge points for effort.

She's got positives,
but she's also got negatives.

And you know, a day like today,

when you're vying for
a semifinal berth, could be...

Comes down to
little things, doesn't it?
Yeah.

JOCK: That...

..was a cook fit for the finals.

A two-course challenge -

sweet and savoury dishes

from a three-hat master.

All of you embraced it,
and faced it head-on.

Peter, it's always an honour to have
you here in the MasterChef kitchen.

I'm always blown away

that you guys actually are able
to do these recipes.

They're very complex.

You should be very proud
of what you've done today.

Everyone, put your hands together
for Peter Gilmore.

ANDY: Yeah, Pete!

Daniel.

Your dishes, they were
a little rustic in appearance.

But the flavours and textures
of your savoury course...

..were the closest to Peter's
of the day.

(EXHALES HEAVILY)

And your Moo...

..followed suit.

Prune jam - delicious.

Ice-cream and cream -
best of the day.

Well done, Daniel.

Sarah.

The presentation
of your savoury dish,

it was spot-on.

And we couldn't fault it on flavour -

it was identical to Peter's.

Now, your sweet dish.

Because the cream
wasn't whipped enough,

it was difficult to tell
the individual elements apart,

and that affected
the whole eating experience.

Keyma.

Your savoury dish had perfect
scallops and well-prepared walnuts.

But...

..because there wasn't
enough katsuobushi cream,

it threw the whole balance
of the dish out of whack.

We really liked your Moo.

The caramel was identical to Peter's.

But the ice-cream,
it was a little icy.

A pressure test is about recreating
a dish - or, in this case, dishes -

in appearance and,
most importantly, flavour.

Which is why, I'm sorry...

..Keyma...

..unfortunately, you're going home.

That's fine.

Keyma.

This is a competition.

But it is so easy to forget that

when people like you
walk through those doors

and cook with as much passion
and pride as you have done.

You have shared with us the food
that lives closest to your heart.

And you've enriched this whole
kitchen with your influence.

You came here as a fan of the show,

but you are leaving as a part of it.

I think I've said it
time and time again -

everything from the experience,
it's...it's amazing.

Especially the last few weeks
has been over the moon for me.

Getting to meet
these amazing people,

the judges, you guys, the chefs,

everything to me
has been so special.

And, yeah, I can't be more grateful.

For me, it's just been...

..a gift, really.

From us to you, honestly,
you are such an incredible light

and an incredible energy
in this kitchen.

I think everybody has felt that.

You leave this kitchen
a better place for your presence,

and we can't thank you enough
for that.

Thank you, guys.

But now it's time to say goodbye.

(SNIFFLES)
ANDY: Come on.

I want a Venezuelan hug.

(LAUGHS)

Thank you.
Thank you, Andy.

You did such a good job, Keyma.

Thanks.
Well done.

(SPEAKS INDISTINCTLY)

Thank you.
Thank you for being here.

Well done, Keyma.
Thank you.

The MasterChef experience
has created that feeling

that there's something more
for me out there.

Good effort.
Thank you.

(WEEPS)

It's been so amazing.

I can't say I'm really sad.

I'm really happy and full
of energy, full of ideas.

(LAUGHS)

(SPEAKS INDISTINCTLY)

I'm definitely already thinking
what I'm going to do.

Bye. See you. Bye.

Bye. Wishing you all the best.

ANDY: One last shimmy!

Give it up for Keyma, everybody!
Yeah, Keyma!

(BILLIE AND SARAH CHEER)
(DANIEL WHISTLES)

Whoo!

Alright, Billie, Sarah, Daniel,

welcome to the semifinals.

(APPLAUSE)
ANDY: Yeah! Semifinals!

Semifinals!
Wow.

It's amazing.
Crazy.
(DANIEL LAUGHS)

One of you is just days away
from lifting that trophy.

But, there's one challenge standing
between you and the grand finale,

and that's tomorrow's semifinal.

It is a three-course
service challenge.

Oh... (LAUGHS)

So, have a little think about a menu

that proves to us why you deserve

one of those two spots
up for grabs in the finale.

No boundaries, no limits.

Shoot for the moon. Got it?

See you later.
Thank you.

Thanks, guys.
ANDY: See ya, guys. Congratulations.

Thanks, mate.
No worries. Well done.

Thank you.

Oh, my God. What the hell?

(ALL CHATTER EXCITEDLY)

ANNOUNCER: Tomorrow night
on MasterChef Australia,

a massive service challenge...

DANIEL: I'm so nervous
to do three courses by myself.

(GROANS)

..is stands between
them and the finals.

SARAH: This is what
I want to do for
the rest of my life,

so it needs
to be perfect.

The finish line
is so close...

..they can taste it.

Captions by Red Bee Media