MasterChef Australia (2009–…): Season 2, Episode 25 - Pressure Test Elimination 3 - full transcript

Last night
on MasterChef Australia.

It smells like I'm at
the cooking Olympics.

The international themed invention test
saw team Mexico serve up the best dish.

Rock on. We won.

While team Great Britain's chicken pie
failed to impress.

Didn't dodge the bullet this time.

Tonight, Daniel, Alvin and Fiona
battle it out in the fight of their lives.

You're only as good as
your last dish.

Together, they face a pressure
test with a twist.

Today you will not be
given a recipe.

It'll challenge their skill and their
food knowledge.



I'm sure there's people at home
going, I could do that.

I don't think so.

And for one of them, their
MasterChef dream will end.

I think, really, each of them has
serious flaws.

We need to make sure that we keep
the right people in this competition.

Today is the elimination,
pressure test.

I woke up very, very early.
I did not sleep okay.

Waking up, determined not to go home,
but at the same time

feeling a bit down as well.

We're in the pressure test because
our team, which was the team UK,

lost the investion test.

- Just mushy peas going with this pie?
- Yeah, mushy peas.

Team Britain, you're the
losing team today.

I'm not too nervous
about today.



I'm assuming there'll be a recipe, which I
feel fairly confident I can follow a recipe.

I mean, at the end of the day,
two people are coming back,

so I just have to make sure
I'm one of those two.

It sucks that we were a team, and now
we're versing against each other.

Indeed, yes.

It's difficult for me facing elimination
today because

I've had a good few weeks
in this competition.

Alvin, that was a stunning,
stunning dish.

To be doing this right now
is quite a kick in the gut.

In my real life, I work
in a pharmaceutical company,

and I wasn't very happy there.

I came to this competition because
I wanted to get into the food industry.

I ultimately want to own my own
Asian tapas cafe,

something that's not very glamorous
but everyone knows about.

When I had to take down my photos
and pack up my bag,

I realized how much I didn't
want to go.

If I don't win today, I will have to
go home and reevaluate

where I want to go
with my teaching and

what I actually want to do
with the food industry.

Chop that up,
nice and fine.

Good work.

I'm looking at this competition
as a real turning point.

I was recently made
redundant.

What I hope to gain out of MasterChef
is to move into the food industry,

and I think, initially, start
working in kitchens, and then,

for that to happen for me,
I really need to be here for longer.

I need to stay focused today.

I need to keep my emotions in check,
and I need to make sure that

I don't flounder.

Alvin. Fiona. Daniel.

Welcome back
to the MasterChef kitchen.

We say it all the time
in this competition,

you're only as good as
your last dish.

The three of you as a team yesterday,
let yourselves down.

Your dish wasn't good enough,
and it put you right here,

wearing those black aprons
in the pressure test today.

Alvin, what's on your mind?

It's strange. It feels like
at this point, if I don't make it through,

my whole world will end.
And that's the truth.

Because you reach a point at
a crossroad when you decide

you're through doing what people
want you to do,

and you decide to take your path,
and this is my path.

And I'm going to charge through those
doors until I get through to the industry.

One of us is going home,
and I'm putting my foot down,

it is not going to be me.

Fiona. You've been here
before.

Are you strong enough
second time around?

I think I'm stronger
second time around.

I'm with Alvin, I'm not
ready to go.

And these people and you inspire
me to learn more,

and I don't want to go.

Daniel, you come back in with
a renewed energy?

Yeah. I didn't have a lot of sleep
last night,

but I'll be honest, I'm not happy with any
of the dishes that I put in front of you,

which is personally, really
disappointing.

It's the one place you want to put up
good dishes, and I haven't been

happy with any of them.

Just when you think you know
what you're in for,

of course, the MasterChef kitchen turns
enerything that you knew

upside down and on its head.

This is gonna be
a tough challenge.

And if you wanna stay
in this competition,

you've got to cook
with everything you have.

Usually with a pressure test,
you get to see and taste the dish.

You're given the ingredients,
you're given a recipe,

and you're all given the same
time limit.

We're throwing those rules
out the window.

But today, you will not
be given

a recipe.

It is near impossible to replicate
a recipe by looking and by tasting.

I think my face went white
for a minute,

and I just had to reboot and say,
you can do this.

Let's find out what you
have to cook today.

The dish that you'll be recreating is

schnitzel with chips
and coleslaw.

I'll admit that I've never cooked schnitzel,
I've never ordered schnitzel.

Yeah, a little bit nervous
at this stage.

Chips, schnitzel, coleslaw.

It sounds so easy.

You need to work out what meat
is in the schnitzel,

what's in the coleslaw,

and what type of potatoes
we've used to make the chips.

There's never been a tasting that's so,
so important.

You have to really galvanize all the
flavors on your palate

to hopefully reproduce
what is there.

This is incredibly hard. I'm looking
at those three,

just really feeling very
sorry for them, actually.

Guys, this pressure test is all about
reproducing this dish as close as possible.

That includes not only the flavor,

but the presentation.

Right guys,
ready to taste.

The future of my competition
relies solely on my palate.

So I carefully taste the chips.

I taste the coleslaw, trying to work out
what dressing it is.

I carefully dissect the schnitzel,
trying to work out what meat it is.

I am pretty convinced that
it's pork.

As I'm tasting, I'm pretty sure
that it's veal.

It's a very thin piece of schnitzel,
and I'm thinking veal in my head.

When I taste the schnitzel, I sort of
take the crumb off it.

That's really to help me determine
what sort of meat it is.

I think it's veal.

Daniel tastes the dish. He strips
the crust completely off,

and I'm thinking, I should have done that.
Why didn't I do that?

Well guys, this is how the challenge
is going to work.

You have 45 minutes
to replicate that dish.

That 45 minutes includes choosing
and collecting all the ingredients

that you need for that dish
from the pantry.

You can revisit the pantry as many
times as you want, but remember,

the more time spent in the pantry,
the less time you will have

to cook and replicate
that dish.

You need to know where you're
going, what to do first, what to grab,

the order in which you're going
to cook this thing and nail it.

Your 45 minutes starts

now.

It's a mad dash.

Three of us just ran
to the pantry.

There are five or six different
types of meat,

and I identified the
schnitzel is pork,

so I get a tray of pork.

As I'm looking at the meats there, I'm
pretty confident that I've picked up veal,

and I'm comfortable with my meat
choice but I'm not 100% sure.

There's chicken there.
It's not chicken.

One of them's got to be veal, but I'm sort
of struggling to pick which one.

I end up picking the meat which
looked quite vealish.

I'm still a bit unsure as to what
it is, I think it's veal.

Daniel is the first one
out of the pantry,

while Fiona and I are still
scrambling around.

My strategy is to get as
many ingredients as I can,

and once I have, I run back
and I start the potatoes.

To make my breadcrumbs, I do a mixture
of panko and normal breadcrumbs.

I think that if you were standing on
the moon, you could see that

the breadcrumbs were actually
fresh and not out of a box.

Normally, I would make my own, however,
I can't actually see

any fresh bread in the pantry.

I run back to the pantry, and I pick
a loaf of sourdough.

We're in the MasterChef kitchen, so
everything needs to be done from scratch.

The crumb on the schnitzel that we
tasted looked fairly chunky,

so I got a white sourdough loaf.

So I need to use a food processor to process
it down into fresh bread crumbs.

You've got just under half an hour
to go, guys,

you'd never think that 45 minutes
could go so quickly.

It's a schnitzel, but it needs
to be gorgeous. Come on.

- Come on, guys. Let's go.
- Let's go, Alvin. Come on.

Come on, Alvin.

To make the coleslaw,

I roughly chop the cabbage,
and I peel the carrots,

and then slice it finely.

I think the standout performance of the day
was when Dan was making his coleslaw.

He's got his knife out, and he just like
shredded away like a ninja with a knife.

That's awesome.

My cabbage on the plate ends up
just looking really rough,

really amateur, and really something
you'd find in a pub.

- Alvin.
- Hi.

Tell us what you're up to.

I'm doing three things at once. So I've
got the mix for the schnitzel ready.

I'm making my coleslaw.

- What meat did you pick?
- I picked pork.

Your confidence with pork?

Initially, I though it was veal. Then I
tasted it again.

I'm pretty confident with pork.
- Yeah.

- This looks interesting.
- Yeah, it is.

It's really rough and I need
to fix that, George.

Well, we'll leave you to get stuck in.
- Thanks, Gary.

- That's interesting, isn't it?
- That's very interesting.

I'd be thinking about it.
- Very, very interesting.

I'm starting to get worried and
at this point,

I think I'm going home. I honestly think,
this is the end.

Come on, guys.
Let's go.

Fiona, Alvin and Daniel
have 45 minutes

in which to recreate schnitzel
and chips and coleslaw.

But they don't have a recipe. They don't
get told what ingredients are in the dish,

and they don't get any help.

At 15 minutes to go, I'm
feeling okay.

I'm prepping my coleslaw and I'm getting
ready to make my mayonnaise.

Fiona, use the guard!

You're gonna cut
your hand.

It's the wrong shape.

Fiona, how are you going?
What are you doing?

Not too bad. I just wanna make my mayonnaise
and then I'm gonna crumb my veal and then

get my potato chips in
the deep frier.

- And using Krummies, or a...?
- No, I'm using a mixture.

- I'm using a mixture.
- Alright.

You're not confident with
fresh breadcrumbs?

Yeah, I suppose I am, I just went for them
and I've mixed them in now,

and I think they'll still work.

Tell me, what kind of meat
did you pick?

I picked veal.

Why is that?

Because that was what I was sure
was in the...

- Okay.
- Is it veal?

- I think so.
- Is it?

Daniel, you haven't got long to go,
but tell me quickly,

what meat did you pick here
for the schnitzel.

Well, this could potentially be
very embarrassing.

Why?

Well, because I figured it was either
gonna be veal or...

what's that bloody thing called?
Turkey.

Turkey.

- What's that?
- I have no idea.

Okay, all right.

And what herbs have you popped
in the crumbs?

I've only put parsley. I wasn't sure if
there was chive in there, I couldn't tell.

- I didn't want to put anything...
- Nothing else that you tasted in that crumb?

I wasn't too sure.

- Well, we'll leave you to it.
- Thank you.

- You haven't got long to go. Goodbye.
- Push on.

To prepare my meat, I start by bashing
it with the meat mallet

to get a nice flat even schnitzel.

You've got less than ten minutes
to go. Come on, guys.

Come on.

Get cooking.

Just making sure those chips
are nice and crunchy.

I'm never confident when I'm plating up,
but I have no choice.

To prepare my coleslaw, I have to make
a mayonnaise, which I haven't made before.

Just a bit of oil and whisk.

Drizzle.
- Whisk, whisk, whisk.

I choose a jar of mayonnaise because
the coleslaw I tasted, in all honesty,

the mayo didn't really taste like
handmade mayonnaise.

My mayonnaise is a disaster.
- Mayonnaise is tasting good.

This is the first time I've made
mayonnaise.

I've seen how it's done and it
just didn't emulsify enough.

It's not thick, and I realise,
oh my God.

George, I'm really surprised, how much
pressure this put them under.

I mean, it is the pressure test,
but my goodness.

45 minutes to do a schnitzel, chips
and a coleslaw, I thought was easy.

But we've got just on five minutes to go
and I reckon they're all struggling.

And honestly I'm questioning whether they're
going to get their stuff up on time.

Yeah, that's right. I mean,
who would've thought.

Humble old schnitzel, I'm sure there's
people at home going, I could do that.

I don't think so.

I cooked my schnitzel
and they're ready to go.

And I realized the one, one
crucial thing about making schnitzel

is to make sure you flatten
your meat.

And I didn't.

That's some serious schnitzel.

Because it's thick, I am not sure
whether I've cooked the meat properly.

And there's nothing worse than serving
uncooked meat to those three up there.

Taking the schnitzels out
of the frying pan.

They stayed in for a bit longer
than I'd thought they'd take,

so I'm hoping they're not
overcooked.

I think they'll be nice and crunchy
and they certainly look pretty good

so I'm quite happy with them.

You have 30 seconds to go.

I'm a little bit worried, time is
getting away from me.

To go home on a schnitzel I think
would be pretty disappointing.

You have 10 seconds to go.

00:21:04,342 --> 00:21:05,502

00:21:05,702 --> 00:21:06,919

00:21:07,119 --> 00:21:08,269

00:21:08,469 --> 00:21:09,749

00:21:09,949 --> 00:21:11,718
That's it.

Time's up.

The others come downstairs
to say goodbye.

This is the real
goodbyes.

It's funny.

Everyone believes in me
but myself.

I think you did a beautiful
job, sweetheart.

I'll see you back at the house,
okay? I love you.

I'm sure I'm going to
go home.

I undercook my meat.

I chop so badly I don't deserve
to be here.

I have lost all hope.

Well the cook is finished,
our 45 minutes is done,

so now it's time for us to put
our dishes in front of the judges.

I'm still in two minds about the meat
and I could look like a bit of an idiot

doing this. Hopefully that
won't happen.

Daniel, please tell me what dish
you put in front of us.

It's a veal schnitzel with chips
and coleslaw.

How did you go with coleslaw?

Fine. I used a...

a mayonnaise from a jar,
which,

I'll be honest, that's what I thought
it was when I tasted it,

and it was a deliberate decision.

But it sort of became apparent that
the other two did make mayonnaise,

which I probably would have had time for, but
I made a decision to use it from the jar.

Daniel, when you went into the pantry,
what made you choose the meat you chose?

Straight up, I though it was veal.

And when I got into the pantry,
I sort of started doubting myself.

But I went for what I thought
was veal anyway.

Are you convinced that it was
veal schnitzel you tasted,

and are you convinced it was
veal schnitzel you put in front of us now?

With my limited knowledge of veal,
I'm 99% that it's veal,

and I'm 99% that I dished up veal.

Okay.

Thank you, Daniel, we'll taste
your dish now, you can leave.

Thanks, gents.

Guys, there's something we really
need to talk about here.

We didn't use veal.

It's pork.

We made our schnitzels with pork
and that cut of meat that he collected

was also pork. This is a major issue for
someone that wants to become a chef.

I think this pressure test
has been designed

to test their palate
and their food knowledge.

As far as I'm concerned, that fails
in the palate test,

and it fails in the food knowledge
test.

George, please plate up.

Daniel's dish, that schnitzel is certainly
crunchy enough. If you look over here,

it's a bit of crumb that's leapt off
my plate when I cut into it.

He's well seasoned the chips.

The absence of real mayonnaise
in the coleslaw is a problem.

The meat is severely overcooked.
It's like a bit of cardboard

with crunchy breadcrumbs
over the top.

And even though the coleslaw's been
shredded, it's shop-bought mayonnaise,

and I can taste it.

What I do like though, is those nice,
coarse, crispy crumbs on the outside.

He's presented it well, but it's
not a standout,

and it's missing some critical elements
from the dish that we cooked this morning.

I'm happy with all the elements.

I know that there might be
a few flaws,

but generally I'm pretty pleased
with it.

Fiona, when you tasted the dish
this morning,

what did you think you tasted?

I actually thought I tasted veal.
- Okay.

Yes.

And your aim when you went into
the pantry, what was it to get?

It was to get veal.

How would you feel if you went home
based on not replicating what we put up?

I'd be pretty disappointed.

Very disappointed.

Fiona, you can leave now.
Thank you.

Pork, veal, pork, veal.

We know it's pork.
She should know it's pork.

It's ridiculous. Honestly, I mean, it's
quite obviously pork,

had a lot of fat on the meat itself.
Veal is very, very lean and very

light pink meat.

It's not difficult to identify
the difference between pork and veal,

it really isn't.

Shall we taste it?

I'm a little bit disappointed that
she used the bought crumbs.

They just don't got the same
crunchiness,

and you know, the crackling in
the mouth like Daniel's.

What's exciting, buddies, she used
some thyme in there,

in those crumbs, and that
thyme just pops

and really brings out the flavor.

The meat's nice and moist and sign
she hasn't overcooked it.

The coleslaw, it's a bit of
a letdown.

What you need is that lovely creaminess
of the mayonnaise, not too much,

and that crunch to follow.

She's got the crunch, she hasn't
got the creaminess,

which is a bit of a letdown.

On the positive side, fluffy chips with a
little bit of bite and resistance to them.

I really like how well she's cut, how
finely she's cut the coleslaw.

And each of those scallops of veal
stroke pork, nice and thin,

delicately done, well done.

The future of my competition
rests on this board.

I could be sent home based on
undercooked meat,

or a badly done coleslaw.

It's coleslaw.

Alvin, tell us what the dish is.

It's a pork schnitzel

with coleslaw and chips.

How do you feel you've gone?

I'm happy I put the dish up
in 45 minutes.

Whether or not I replicated what I tasted,
we'll have to wait and see.

So what did you do right?

I think I chose the right type
of meat. Protein.

When you looked at that little line
of meats in the pantry,

did you know the difference
between them?

Between the veal and the pork?

Yes, I can.
- Okay, that's good. Good to hear.

Is this dish good enough to keep
you in this competition?

I hope so. It's bloody
emotional. It's ridiculous.

I did however cook
with my heart today.

I cooked as though I'm cooking for
people I love.

And this is what I'd serve them.

Alvin, that's all we can ask you
to do, ever.

Thanks.

Thanks, Alvin.
- Cheers.

Alvin was the only one so far
that confidently said, that's pork.

It's a pork schnitzel. He knows
the difference between the two.

And let's face it, it's not hard.

In terms of following the brief,
he's put three schnitzels on there,

which is, he paid attention
to our presentation,

and on top of that, okay yeah, they're
bigger than ours,

but they're all the same thickness,
and all the same size.

So I'm not feeling like
I'm ripped off.

Look, I love the fact that there's some
good color on the chips.

And that coleslaw looks properly
dressed with good mayonnaise.

All right. Enough said about how it
looks. Let's taste. George?

Well, first up, I like my pork to be
cooked, which is a bit of a problem.

Now yours is perfectly pink, George.
- Beautiful.

And you like a little bit of pink,
but mine is undercooked.

And if I sent that to the restaurant,
that would come straight back.

The coleslaw, it's a little
coarse.

He could have finessed that
a little bit more.

And I think it's the first time
he's made mayonnaise,

you can tell, and it's not the best
coleslaw, I'll be honest.

He's done all the things
we want to see.

He's cooked the chips properly,
he's cooked them twice,

which is a good thing to see.

He's made mayonnaise,
which is a good thing to see.

He's used fresh bread,
which is a good thing to see.

He knows what the meat is,
which is a good thing to see.

You know what's also exciting,
is he's bowl chopped the breadcrumbs,

so you've got an even coating,
as he's crumbed it,

and you can tell it's an even coating,
cause it just peels off

off the actual meat perfectly, so that
means he's crumbed it correctly,

which is fantastic.

By and large, three good
representations

of coleslaw, chips and schnitzel
that we put up.

However, I think really each of them
have one or two serious flaws.

Let's get them in, ask them some
tough questions,

find out how committed
they really are.

We need to make sure that we keep
the right people in this competition.

The judges have tasted all our dishes.
Now they're going to tell us

who gets to stay and who
gets to go home.

Well, that was a pig
of a challenge.

That is the toughest pressure test
we've ever set to any contestants.

You should be proud

of facing and coming through,

having plated up dishes

that were good representations

of what you tasted
earlier on today.

However, each of your dishes
had serious flaws

that in any other pressure test
would have sent you home.

That was a pork schnitzel.

Really, to go on in this competition,
you have to be able to identify

pork and veal.

Alvin, you were the only one
to properly identify

and be sure that what you tasted was pork,
and what you cooked with was pork.

Be very happy and very proud of that,
cause that was a tricky, tricky moment.

Now let's look at the other crucial
elements in that schnitzel.

The breadcrumbs were made out
of sourdough.

Only one of you

identified and included thyme
in that crumb.

Fiona, that was you,
well done.

It really lifted the crumb
on your schnitzel.

Daniel, tell me what you do
in the outside world.

I was made redundant a few months ago.

I was working for a winehold sale,
just in an administration role in an office.

Give me a sense of where that final
destination is. What's the food dream?

Since starting the competition, I'm getting
to the stage now, where I'm realizing

more and more that just starting off in a
kitchen is going to be the best move for me,

no matter what I want to do.

And just because I haven't
said to you that

I dreamed about opening a little restaurant
here or there or anything like that,

I don't think that should exclude me
from going further in this competition.

Alvin, what's going through
your mind?

It's devastating to think that this
will end for me.

In the past few weeks,
this is my world.

It's like the door is coming down,
and I don't know whether I have enough time

to sort of run through the gap.

You were at the top, you were
one of our top cooks.

I think fear got to me.

I look at some of the competitors,
some of the other contestants.

It's amazing what they do.

What about you?

Since yesterday,

I just didn't think I was
good enough.

Fiona, are you out of your
depth in here?

Look, I do feel a little bit
like the underdog.

I've been in the eliminations
twice now.

How does that feel?

Well, like an underdog.

But I think I'm a fighter, and I think
the further and further I come,

I think I've put up some
good dishes.

I hope you've seen that I'm trying
to step it up and I'm learning.

How would you feel if you
went home today?

I'd be sad because I think

I have a lot more to give and
a lot more to learn

and I think I will get better.

Someone's gotta go
home today.

Is it gonna be you?

In the toughest pressure test
we've ever set,

we weren't expecting
perfect dishes.

And you each made mistakes.

Daniel.

Not identifying pork

is a black mark.

Tell me quickly what meat did you
pick here for the schnitzel.

I have no idea.

And then there was the issue

of the store-bought mayonnaise.

On the positive, you were the only
person to really nail the presentation.

Alvin.

Those schnitzels were way too big,

and there was unevenness
in how you cooked them.

Undercooking the pork is not
acceptable in the MasterChef kitchen.

But crucial for you was identifying that
our schnitzel was pork,

and choosing and knowing
that was pork that you were cooking.

Fiona.

You really weren't sure about what
you were tasting

and what you're eating.

And then we had the issue
of the packaged breadcrumbs.

You're not confident with
fresh breadcrumbs?

On the positive side, your schnitzels
were beautifully beaten out,

the cabbage in the coleslaw
was finely chopped,

you were the only person to identify
the flavor of thyme, and you used it.

One of you will be going home.

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

will be over.

Fiona,

you're still in
the competition.

The dream continues.

Thank you. I'm
very happy.

Daniel and Alvin,

it comes down to you two.

Alvin, you're still in the
competition,

Daniel, I'm sorry,
you're out.

Daniel, that's a really hard
decision for me to deliver.

I just think you need
to take some time,

spend some time in the kitchen,
cooking, learning,

and working out where
you want to go.

I think you will get there.

Daniel, what's going
through your mind?

Look, I've had an average
couple of days.

This just tops it off.

You're going to use this
experience to catapult yourself?

I'm not going back to crappy
office work.

It's not gonna happen.
We'll do something with this.

Alvin.
- Yeah.

That was a close call today.
- Yeah.

We need to see the Alvin that we've
seen before. We need you

to show the confidence
that you had.

You've got the skills to go
all the way in this competition.

You've got the focus.

Don't look at other people.
Just look ahead.

Daniel, it's time to leave
the MasterChef kitchen.

Alrighty.
- We wish you all the best.

Good luck, Daniel.
- Good luck.

I'm disappointed, obviously,
that I'm leaving at this stage,

but at the same time I didn't expect
for a second that I'd make it this far.

Now that I'm leaving the competition,
I am really excited about the idea of

actually cooking in a restaurant,
not just at home.

I don't have work at the moment, so I'm
gonna be looking for work in the kitchen

and I just wanna get on
with it now.

Waiting at the house today,
there's just a somber mood.

We're worried about Alvin,
is he gonna come home?

It could be anyone's game
at this point,

and to see him leave
would be an absolute shame.

I think this is one of the closest pressure
tests that we've had in terms of the result.

For me, Dan seemed to be the most
in control, plated up a great looking dish.

So I think he's going to be
hard to beat.

If I had to, which is hard to say,
it's a toss up between Fiona and Alvin.

Coming out of the elevator,
everyone cheered.

Everyone claps, so it's good to know
that I'm liked.

I'm really relieved for Fi and Alvin,
they've come back

and they fought through the
elimination challenge, but

I'm really sad for Dan, he did
an amazing job today,

and to see him go home on the back
of that, it's really hard.

I've had an amazing time
on MasterChef.

I'm sad to have left the competition,
but at the same time

it's nice to be back home.

I'm going to take everything that
I've learned during this time,

and I'm going to take from here.
I'm going to really pursue what I wanna do.

No matter if I want to be a writer
or a chef or a food stylist,

or anything like that. I think the
basis for that is to be able to cook

and to get a job in a kitchen,
that's gonna be the start for me.

Here's to Dan!

Daniel has left the ranks of the unemployed
and is working for a wine company.

He is still pursuing his dream of working
in the food industry.

Tomorrow night
on MasterChef Australia.

Welcome to a history-making
celebrity chef challenge.

Matthew, Aaron and Joanne put their
skills and their teamwork to the test.

It's a three vs three cookoff.

Do the three amateurs
have what it takes

to outcook the three pros from restaurant
Ares at their own signature dish?

This is our reputation
on the line.

And with immunity up for grabs,
the stakes are high.

If you win, you will turn this competition
on its head.

The battle lines are drawn
in the fiercest competition yet.

There's no way I would attempt
this at home.

It's undercooked.

We might as well walk out
right now.