MasterChef Australia (2009–…): Season 2, Episode 19 - Pressure Test Elimination 2 - full transcript

Last night on
MasterChef Australia.

Come on guys, you need
to be cooking

like a Bollywood dancer.
Let's go.

Jonathan's Indian themed dish
impressed in the invention test.

That is a dead-set ripper dish.

But Dominic, Joanne and Matthew
were not so lucky.

There is a chance that I'll be
going home tomorrow.

Tonight, those three will fight
for their lives

in the pressure test.

This is it.
This is your last chance.

It's a race against the clock
to recreate a classic dessert.



This cake has to look gorgeous.

And to keep a place
in the competition.

I am determined to not be
eliminated today.

That's not good at all.

- Would you expect to find a pip?
- Noooo!

Maybe I haven't done as well
as I thought I did.

Today is the pressure test.

I'm up against Dom and Matt,
and unfortunately the reality is

that one of us will be
going home today.

The meat is chewy.

It's not a great dish, it's not
one of your best, Joanne.

Too much saffron, the meat,
it's like five minutes to chew it.

It isn't a good dish.

What looked to be a nice curry
is really incomplete, undercooked.



- Yeah.
- And lacking a bit of flavor.

Putting stuff in my bag really
crystallizes for you,

wow, this is serious. It was good for me,
cause it actually really sort of

told me that I didn't want
to be going home.

I just love everything about food.

I started off cooking just to put a meal
on the table for the kids,

but it's something I think about
every day.

- Looks so good.
- Of course.

My food dream really is to be involved
in the business side of the food industry

like owning a restaurant
or starting up a restaurant.

I know I'm not ready to go home,
I wanna have a beer with you so...

Yeah, I'm ready to come back tonight.

I feel like I'm in a right head space
to stay focused

and just really go in there
firing.

I've been working as an accountant
for ten months now.

I'm willing to put aside my accounting
career to pursue my love of cooking.

I think about it 24/7, and I wanna be
able to cook 24/7.

If I can't spend the rest of my life
cooking, I'll be quite gutted.

I put all my family photos in the suitcase,
but I'll leave one aside,

and that's with my husband and my children,
and that's going to be with me today

when I'm in the pressure test.

Family and food definitely
go hand in hand.

I love being a mum, love being
with my daughters,

but I would love a career
in food.

I really wanna win this, I want
to make them proud of me,

I wanna be proud of myself.

Another black one, hey?

The symbolism of the black
is quite serious,

and definitely I think when the three of us
put in on, there's that feeling of

somber, you know, someone
isn't coming back.

- Good luck.
- I wish you all the best.

Dominic, Joanne, Matthew,
welcome back to the MasterChef kitchen,

you're now about to face
an elimination round.

I'm sure, going through my mind is
exactly what's going through the other two's

which is, you know,
not gonna be me today.

For one of you, your dream of becoming
Australia's next MasterChef

will be over in the next few
short hours.

To decide who'll stay and who'll go,
we'll now face the most feared challenge

on the MasterChef menu,
the pressure test.

You will all cook
the same dish

and the same recipe
given the same time limit.

We will taste those three dishes and the one
who matches the recipe least impressively

will end their time
in the MasterChef kitchen.

The thought of being eliminated today
is really frightening,

I don't want to go.

Time to reveal the dish that you'll
be cooking in today's pressure test.

This is a classic. It's been punched
and pummeled and reproduced

in all sorts of terrible and nasty ways,
and yet, at its best,

it is absolutely glorious.

It's delicious.

I think if I get the right dish,
I might be okay,

but I'm thinking if it's cakey or
dessert-based, I'm in a bit of trouble.

- Ready?
- Yes.

Today, you will be making

a Black Forest cake.

- Dominic, you smiled.
- It was a wry smile.

- You can make a cake, can't you?
- I can make a cake.

- What are you most nervous about?
- A cake.

Joanne? That energy you've got
standing there, I can feel it at your toes.

I've never made the Black Forest
cake ever, so,

I've gotta do this,
I've gotta give it my best shot,

and my kids and my husband are gonna
love seeing me making this.

Matthew, you're thinking
you can do that easily?

I can pull that dish off.

I am 150% determined to not be
eliminated today,

that thought has not
crossed my mind.

Right guys, come over and let's
have a close look at the torte.

The three pressure points.

Number one, that sponge is
the building block to this cake.

It's gotta be light, fluffy,
melt in your mouth.

Number two, the chocolate and
hazelnut praline mousse.

That praline, take it too far, and it
will be bitter and burnt.

A little bit under, and it will be soft,
like the top of a creme caramel.

It needs to be crisp and crunchy.

Understand all the flavors, yeah?

I can taste the praline.
A bit of crunch there.

It's gorgeous.

It was absolutely beautiful. I've never
enjoyed eating a Black Forest cake

until this point, this moment.

Number three, the assembly is probably
one of the most crucial parts.

You need to assemble it
with finesse,

elegance and make sure it turns out
like this, maybe even better.

You're tasting each layer on its own now.
Very strategic today, are you?

Sounds like lots of things need
to be in the oven, I guess

just setting that out is gonna
be important.

Well, multitasking, lots of
elements happening.

You've got three different styles
of cherries,

you've got the ganache, you've got
the mousse, you've got the cream.

There's things in every stage of it for me
that can go wrong.

You've gotta keep focused on the fact
that one of you is going home.

You've got an hour and forty-five minutes
to make that gorgeous Black Forest cake.

Easy.

This is it. This is your last chance.

Cook.

Let's go.

Come on.

First thing I do is get my
candied cherries on the go,

and put them in the oven set at
120 because they take a long time,

and I just want to leave them in there
and not have to worry about them again.

I put one oven on my left to
160 degrees for the cakes,

then the other oven 120 degrees
for the candied cherries

because I need one hour.

Joanne, you put a picture of your
family up on the oven door.

- Yes.
- Is that gonna give you strength?

They always give me strength.

The idea was to put it
beside me

so that every now and then I could
look over at them

and just feel that I could
keep going.

Dear mom, you make the best food
in the whole world,

I hope you will win and become
Australia's top MasterChef.

You know that sums it up,
just cook yummy food,

that's what it's all about, isn't it?
- Yeah.

Got your cherries in,
which is a good move,

We'll come back and see
how you do in a minute.

Thank you.

Oh, shivers.

It's two minutes into the challenge
and I've realized that I've put

the candy cherries into the wrong oven.
- They're in the wrong oven.

I'll take them out earlier.
I put them in the wrong oven.

I put them into the other oven,
but I don't leave them there for as long.

I think they're gonna be burned.

Dom, both of the other two got
their candy cherries in the oven,

and they need to cook for an hour,
so make sure you get them in soon, mate.

I was trying to stay calm.
I was just trying to do step one,

then step two,
then step three

and see a bit later on if I was
under control to start multitasking.

This sponge isn't your normal
sponge recipe.

I've analyzed the recipe,
and worked out

where each of the components
come together and timings of each,

and I feel like I'm working quite fluidly
and quickly at this stage.

To make the sponge cake,
it's really scientific.

You've gotta bring the milk and eggs
up to a certain temperature

before you whip it
for five or so minutes.

Joanne seems panicky, she keeps going
back and getting one thing.

This is like the fifteenth time
she's gone back,

every time she goes back
she gets like one spoon.

I'm making the sponge cake.
I'm really nervous.

Just want to see this cake's
in the oven.

I have to get the eggs and sugar
to the exact temperature of 37 degrees

over a pot of boiling water.

You need a thermometer.
Yeah, looks good.

Thermometer in it? Okay.

That's a meat thermometer. She's not
gonna see 37 on that thermometer.

How do you... how do you
use the thermometer?

There's digital ones
over there.

Joanne keeps looking up
at the balcony for advice.

I can't get it. I can't leave this now.
I need a thermometer and I can't leave it.

You can take it off, Jo.

Take it off.

Thanks, Fi.

She's losing it.

Joanne's really frazzled, which I didn't
expect from her in this challenge.

She's well behind both Dominic and Matt.

I think she's gone, I can't
believe this.

Everybody's got it sorted except her.
That's it. She's going home.

One of us will be going home today.

I'm thinking, shit,
I'm dead meat.

Come on, Jo, come on.

She's losing it.

[unintelligible murmuring]

You're just at the very start of this
recipe, but it's half an hour down already.

The rules of the challenge are
that we have an hour and 45 minutes

to replicate the black forest cake.

Two of us will be safe, and
one of us will be eliminated.

One of the steps in the sponge
is lining the cake tin.

How hard can lining a cake tin be?

Just cutting out a circle out of
grease-proof paper.

Simple stuff like that under presurre,
at home, you just do it.

For some reason, in the MasterChef kitchen,
it takes on complex characteristics.

The hardest bit for me was getting
the bit around the sides.

First bit I did was too short, and I
finally got it around,

but I couldn't get it to attach
to the tin becuase it's grease proof paper.

To make the sponge cake, they need
to make a beautifully light batter.

Adding your dry ingredients,
and gently fold it like

you remember your mother
and grandmother doing.

Gentle.

Don't overwork the batter.

The consistency of the sponge is one of
George's key pressure points for this dish.

They need to get three layers
out of each sponge cake,

so that's a fair amount of rising
that needs to happen in the oven.

Dom, don't overwork it, man.
Just seriously, stop.

Don't overwork that.
You'll knock all the air out of it.

Oh, wow.

I can't believe Joanne is staging this
comeback. She's been all over the place,

but it looks like she's about
to get the sponges in the oven.

Come on, Jo.

Guys, we're getting into the
nuts and bolts of this challenge now,

you have one hour to go.

Guys, all your cakes should be
in the oven by now,

you need to be motoring along.

Judges go, yeah, one hour to go,
your cakes be in the oven,

and I'm like, one hour to go?
Like, where did the 45 minutes go?

And I'm thinking, which of these doesn't
have his cake in the oven,

of course, I look around, it's me.

Doing the sides as I did, I knew I had
to get the mix into the cake tin

and get it to push the paper up.

The grease proof paper claps into
the cake.

Dominic, how you going?

I don't know, George.

You got one cake lined with grease proof
and another you don't?

Reason?

The lining from the second one
collapsed into the cake.

So rather than risk it ruining it,
I've buttered the side of the cake.

I'll take that chance better than...

- You're worried than anything might happen?
- Yeah.

- You worry that it might stick to the tin?
- Yeah.

- When you tip it out?
- Yeah.

It's a possibility.

What are you moving on to now?

- On to the cherry compot.
- Yeah? Okay. Just move now.

For the cherry compot, I need to
have 600 grams of pitted cherries,

and of course the cherries are not pitted,
we have to do that ourselves.

I have a utensil which helps to deseed
the cherries.

After every pit comes out,
I still stick my little pinky in there

to make sure there's no pits in there.

I was really just trying to be careful that
I didn't leave any pits in the cherries.

Nothing worse, I would imagine,
than biting into a cherry

and getting a pit in there.

I'm just crazily working through pipping
cherries like there's no stopping me.

I've seen a pip from Matthew's cherry
pipping fly into his bowl.

Callum basically said, well, he's cutting
a piece as big out of it to serve,

so there's a one in twelve chance
of them getting a pip.

Let's not bother wasting his time
kind of thing.

I almost wish I had said
something to Matt.

He could be going home on the back of me not
telling him a pip went into his cherries.

We've just turned the corner.
You've got 45 minutes to go.

I'm worried.

I don't think you're going
to finish in time.

This is it. This is your chance to stay
in this competition. Let's go, come on.

Halfway mark, and Dom's certainly
worked up a sweat, but you know what,

he's getting the elements ticked off
that list of things to do.

The compot itself is pretty easy
other than pitting the cherries,

it's really just adding some brandy
and sugar and stuff to it.

The cakes are finished,
I take them out of the oven.

They're looking good.

When Matt pulls his cakes out of the oven,
it is a little bit concerning,

His cakes aren't nearly
as high as Jo's,

and that means that cutting them
into layers is gonna be really difficult.

I pull the cakes out, one of them
is not so bad, it's worked,

which is actually the unlined one.

Unfortunately the other one
hasn't risen properly

and the paper has sort of folded over on
it and sort of torn a bit of the cake away.

Dom.

- What happened to your sponge?
- Don't know.

- It's really sunk in the middle, isn't it
- Yeah.

When you folded everything through
the egg, did it knock a lot of air out?

- I tried to be really light with it.
- Hopefully it's gonna be cooked inside,

and you'll be able to get a couple
of layers out of it, alright?

- We need to think laterally here.
- Yeah.

Pour, pour, pour, spread.

What they need to do is make
a hazelnut praline

so that's like a sugar caramel,
the roasted hazelnuts going together,

that cools down so it's hard,

and that it goes into a food processor
to be pulsed together

and that provides that crunch
in the mousse.

This is indeed the Black Forest.

You guys are in a world of hurt,
you have just under 30 minutes to go,

who is gonna finish,
that's the question.

Come on, guys, light that forest up
with a little bit of fighting spirit.

Come on!

I'm worried that I'm not gonna get
this cake finished.

I have got so much to do
and so little time.

Chocolate ganache.

It's a nice shiny chocolatey
icing for cake,

it's made purely out of
melted chocolate and cream.

You need to be assembling
the cake right now. Let's go.

Oh, heaven help me.

Mat, Joanne and Dom have each
baked two sponge cakes

from which they need to cut
five even slices.

I'm rocking.

Joanne cut those cakes
like a bread slicing machine.

I mean, they were perfect
slices of cake.

Danger time. Cutting the cake.

I cut a sort of a nice first layer.

Then I had a look at what I had left
and I thought, there's no way

I'm gonna get four more out.
- I might not be able to do five.

Come on, guys, it's time to pull out
all the stops, there's nothing else to lose.

You've got five minutes to go.

Come on, guys.

There's five minutes to go
and I'm assembling my cake.

All I can hear from the bannister is,
Get the cake made, Get it made.

You're gonna get a cake out.
Let's go, let's go.

This is all about the assembly.

Let's go, guys. boom boom,
shake the room.

Assembling this cake seems to be
a nightmare,

there are I don't know how many
different layers and if you

have something uneven or sloppy,
the whole thing is gonna fall over

when you're gonna cut it.

You have sixty seconds to go.
Come on.

We're hitting last thirty seconds,
the final little sort of

what you haven't done now,
isn't gonna get done.

Dom's cake finishes up
and it's got three tiers.

The cake they had to make
was a five tier cake.

But you've got to remember, it's all
about the taste in this competition as well.

So it might not look right but if it tastes
great, it might get him across the line.

I don't have enough chocolate on top.

I put seven candy cherries on and
shavings of chocolate. There's not enough.

And it's like about fifteen seconds to go,
and I'm frantically shaving some chocolate.

You have ten seconds.

I'm missing a layer man.

00:22:34,093 --> 00:22:35,093

00:22:35,293 --> 00:22:36,310

00:22:36,510 --> 00:22:37,510

00:22:37,710 --> 00:22:38,894

00:22:39,094 --> 00:22:41,626
That's it, guys.

The last second's up,
and it was amazing.

It's crazy.

I finished.

Not having the five layers
was pretty disappointing,

but in a weird sense, I was also
relieved that the bloody thing was over.

Cooking is over, it's time
to face the judges

and have your dish tasted.

I've got the three-layered cake
instead of five.

Just still holding a hope it somehow
tastes fantastic.

So Dom, you've got three layers.

- How many layers were there supposed to be?
- Five.

And why don't we have five.

We don't have five because my cakes
didn't quite rise enough.

They sunk a bit.

You didn't contemplate packing it up
with chocolate mousse

and giving us a full complement?

Rather get the spirit of it, which is
a nice sponge cake bit in the middle

and the ganache and the cream, so...

It does all come down to the
taste, doesn't it?

Hopefully. Yeah.

Time to carve it up into three nice
pieces for the three of us.

Dom, it's never gonna be a sad
affair tasting a chocolate cake.

Let's forget there's three layers
for the moment,

and we'll cross our fingers for you.

- Thanks very much.
- Thanks, guys.

Well guys, you know what? I can smell
that chocolate,

I can smell the alcohol
and cherries,

I don't think there's any such thing as
a bad chocolate cake

unless it's really, really bad.

I think what's great about this
is it looks really moist,

there's nothing worse than
a dry Black Forest.

What I am disappointed about is those little
cherries that sat on the original one

had these beautiful little tails on them.

Okay, let's taste, guys.

Pushing the presentation aside, it's a very
tasty, moist chocolate cake.

There's little chunks of hazelnut praline,
it's softened by that luscious cream,

and there's little sweet cherries
that have been macerated in the middle.

Put flavor aside for a second.
For me, this is just one big...

you could blend that up, pop it
in the bowl, and we'd get the same effect.

But I have to give him some credit,
the cake is actually nice and moist,

it's not dry.

Look, he's obviously struggled with
the presentation,

but there's bags of flavor,
great smell when it's cut,

and you wanna eat it, that's for the
essence of the Black Forest cake.

What we have to see is how the
other two have done.

I walk into the restaurant with my cake,
and I'm really proud of it.

It looks awesome.

It looks amazing and
I'm chuffed.

What do you think you've done best?

I think my praline mousse is
gonna have... good.

I'm happy with that. I just hope
the sponge is good enough.

Most important time is to taste it.
If you could cut us up three slices.

Thank you.

Thank you, Matthew,
we'll taste your dish now.

I just wanted him to go
so I can eat it.

Cause it just looks spectacular,
doesn't it? Absolutely brilliant.

I love the fact that every layer is
distinct, but what I really love

is the way the whole thing shimmers
like it's Christmas, you know?

It's not as tidy as it should be
around the outside, but you know what?

Once he cut it, and you can see those
glistening cherries, cream and mousse,

I just wanna dig in. So no more talking,
I'm gonna taste.

Well, looked fantastic. Does it taste
fantastic?

For me, the chocolate praline mousse
should be lighter,

there is plenty of cream in there.

And really what we've got is
ganache in two layers,

so making a mousse, making a ganache,
you can't tell the difference,

that's a negative for me.

What saves it, is the beautiful,
moist, light sponge.

I love the fact that he's left those
macerated cherries, and there's plenty,

whole, so you get a really big juicy bite
of cherries you eat through.

Look, the fresh cherries on top.
You understand?

You're gonna grab them and
expect the pip in them.

But when you go into the soft cake,
would you expect

to find a pip?
- Noooo. Oooh.

- George, that's a broken tooth moment.
- I reckon a couple, possibly.

It's not good at all.
Not good at all.

I'm walking into the restaurant
with my Black Forest cake.

All of a sudden I'm thinking maybe
I haven't done as well as I thought I did.

Joanne, how did you find
today's challenge?

I've missed a few things.
I'm aware of it.

There's one cherry missing on top.

I didn't sprinkle some sugar
over the candied cherries.

I put them in the wrong oven
for about ten minutes,

and then I forgot
to sprinkle them.

Does it look as good as
the Black Forest cake you tasted?

It doesn't look as good because
it's like leaning tower of Pisa

and the chocolate shavings, I really
wanted to get them in the center,

but I was just running
out of time.

Didn't look as nice. No.

Joanne, thank you. We'll taste
your Black Forest cake now.

Joanne, your future in this competition
rests on these three substantial slices.

We'll taste now,
thank you.

Thanks a lot.

It doesn't have that squirting out of sides,
glistening generosity of Matthew's.

But once that was cut into and we saw
those wonderful juicy layers,

I could hear the saliva in your
mouth running like a waterfall, Gary.

It looks absolutely brilliant.
I actually thought, when she put it down,

there's not enough cream, it's not
gonna be any good, it's gonna be dry,

but look at it.

It looks moist and shiny, that cherry and
chocolate is just oozing together.

Let's eat it.
Come on.

I love that crackly crunch, the praline,
the moist kind of yieldingness of those

macerated cherries, and that sponge
is beautifully moist.

In terms of the taste, that is
absolutely rock and roll.

Love it. This is good enough to bring
Black Forest cake back. That is...

Guys, I must say. She took the time to count
how many cherries

were on top of the cake that
we put out there,

I didn't even know, I'm like,
yep, fair enough, cool.

And you know, I'm sorry cause I forgot
one of the cherries from the fresh cherries.

You know, that's detail, that's what we
want, that's what we keep barking on about.

I love the way that she thinks about food
in quite a methodical manner,

she's quite emotional,
when she cooks,

and today that's the first time
I saw some steel.

Well, Joanne is certainly back in the swing
of things, that's a fantastic cake.

I think it's going to come down, possibly,
between the boys to who goes home,

let's get them all back in though,
chat to them, and make our decision.

An amazing challenge. I didn't think
anybody was going to get a cake up on time.

Could I do it from where you're at
ten minutes to go?

I'd be pushing it too, and I got a hell
of a lot more experience than you guys.

Well done, indeed.

Dom, there's a credit to you that you put up
a very tasty chocolate cake.

Three layers, not five,
but still worthy of a taste

and hard to put your spoon down,
so good job.

Joanne, you had all the components
in the right spots,

it looked like the cake that we unveiled
earlier on today.

You gave it a real red hot go
and it tasted fantastic.

The only thing that put us off a little
was the fact that it didn't have

any of that sort of oozy cream
and oozy mousse

when you look from the outside.

And that's the eyecatcher, you know, when
you see a cake in a cafe,

ooh, gotta have a piece of that.

Matthew, you put up a good cake.

All the right components in all
the right places,

five layers, glaze on top,
but Matthew,

there was something we're a little
bit worried about. George?

Matthew, there's one thing you wouldn't
expect, and that's

a cherry pip in the cake.

It's unacceptable, mate.

Thousands of dollars that could cost you
in getting someone's tooth fixed.

So sorry.

Yes, you've cooked a Black Forest cake,
and at the end of the day,

that's gonna be your success or failure.

We need to make sure that the right
people stay in the competition.

Joanne, who are you
doing this for?

I finished school at Eton, I never
did my HSC, I never really

loved anything that I did, any job
that I had, other than being a mum.

I love being there for my daughters,

but I've always wanted to do something
for myself,

and so that I can be proud and show them
that, you know,

I have done something with my life
and I always knew that I loved food,

everything just always came back to food,
and this is an opportunity for me

to do something that I love most,
it's all I've ever dreamed of,

just wanted a family, wanted children,
and food. And to cook.

Joanne, thank you.

Matthew, how much do you wanna be
in this competition?

If I leave today, I'll be so
disappointed in myself.

This is a building block towards a future
that I really really wanna be involved in.

I don't want to look back
in ten years' time and go,

great. I'm a manager in my accounting
job, and I hate what I'm doing.

I've found cooking in the last few years
and the love of cooking,

and I can't see myself doing
anything else.

Dom. Do you think Matt deserves
to stay in the competition over you?

At 45, I'm going to have less opportunities
to change my life than Matt is.

And only in that regard, he's going
to have a bunch of opportunities.

I don't think I am. I don't think I've
got as many leaves on the tree at 45.

But you know it's a great thing
about the food industry.

The best practitioners in food, the James
Hallidays, the Ferran Adrias,

they're all 20, 30 years older
than Matthew and Callum.

Age and experience is valued
in that industry.

How upset will you be if you
went home today?

I'll be upset because I think I've let
my own fear of failure get in the way of it.

If that has cost me my place, I'll be
pissed off at myself.

Cause I know I've got better to give.

Thanks, Matt.

Week by week, the standards we demand
get tougher.

The bars you have to jump over
get higher.

Today, one of you has to go higher.

Joanne,

you're still in the competition.

Joanne, sometimes birthday presents
come in brown paper.

When you open them up,
it's something beautiful.

And that was your cake today.

It might not have looked as good
as Matthew's,

but gee, when the three of us bit into it,
you could feel a frisson of excitement

up and down the line. That really was
an impeccable Black Forest cake.

Impeccable.

Dominic, Matthew,
it comes down to you two,

it comes down to the dish
you cooked today.

Dominic, Matthew,
it comes down to you two,

it comes down to the dish
you cooked today.

Matthew, you're safe, you're still
in the competition,

Dominic, I'm sorry mate,
you're out.

I was genuinely really relieved.

It was a funny emotion, I was actually
relieved for him,

that that pit hadn't cost him
his place and I was actually relieved

that it was me going
and not him.

I cried because I know that Dom
is going to be going home,

he's been supporting me all the way,
so to see him go, it's like

seeing my mentor leave.

Dominic, we're gonna miss you man.
We're gonna miss ya.

And you know, I think back,
and I

think well, gee, this man's got
years past me,

a wealth of knowledge
and experience in life,

you know, I can see where you're going.
It's only a beginning.

Just get a bit of food knowledge,
and you'll be laughing.

As I'm sure there'll be a few youngsters
out there that will want to work with you

and create something.
It's only a beginning.

That's right.

If it wasn't him sitting here,
I'd probably be

a lot more devastated
with the decision but

as I say, the feeling with me and Matt
is so paternal almost

that I think I'd have felt worse
if he'd gone home.

It's a lovely sentiment.

Dominic, unfortunately, your time in the
MasterChef kitchen has come to an end.

Thank you, Gary.

Thanks, George. Thank you.

Matt, pleasure.

Thanks, guys.

Walking out to MasterChef kitchen
for the last time,

I'm really going to
miss the place.

Rest of the group and the judges
and the contest itself.

Yeah, I'm gonna really miss it.

Back at the house, waiting to see
who had survived elimination today,

it's never a good feeling.

There were two which looked
really good,

and the big man, Dom's,
didn't look that flash.

He had like three layers where others
had like five or six.

Matt had a pip fly back into his bowl
and he didn't notice.

I would think that that would be
a relatively large issue

beacuse it's a crack the tooth
kind of moment.

[talking over each other]

Joanne's looked good.

Didn't have any cream in her mousse though,
so it was kind of a bit, yeah...

We're all sitting in the lounge room,
waiting for them to return,

and we're really nervous about
who's been eliminated.

Three of them left this morning,
but only two are coming home.

So this could be closer than we think,
the three of them have all,

somewhere along the line,
got something a little bit skewed.

The doors of the lift open, and we see
Joanne and Matthew come through.

We're very excited but at the same time
we're a bit upset that Dom's gone.

Dom was great about it.
He took it really well.

He's happy that he went out knowing
that Matt could stay in.

Because it was down to
the two of them,

and he walked away with
his head up high,

and so he should.

Today was a bittersweet day.

I'm still in the competition, but we
had to say goodbye to Dom.

He'll be sorely missed but I really hope
that he goes on to fill his cooking dream,

and maybe one day I'll be head chef
in the restaurant he owns.

You're always going to wish you could
have gone further,

but as far as it's possible to be happy
when you're eliminated,

I'm pretty cool with it,
and I'm happy to be home.

This isn't so bad, to come home to
loving kids and a loving wife.

Good to see you.

I'm going to take some time now
and reassess my food dream.

I met some amazing young cooks
in there, Callum and Matthew.

If I could go and do a business
with those guys,

yeah, the food dream could be well
and truly alive.

- Good to be home.
- Is it? - Yeah.

Bad to be out,
but great to be home.

Tomorrow night
on MasterChef Australia.

Today's the day you could
change your life forever.

Jonathan faces off in his
first celebrity chef challenge.

Today will be a battle royale.

Can he conquer award-winning chef
Justin North's signature dish.

That's not an easy dish.

The biggest mistake that amateur cooks
can make is not tasting their food.

At stake, the ultimate lifeline.

I've been in two eliminations so far,
so winning the immunity is really important.

Standing in his way,
guest judge Donna Hay.

It's just a tiny bit messy.

I think he's going to
go quite well.

I think he's dreaming.