MasterChef Australia (2009–…): Season 2, Episode 3 - Top 50 Part 3 - full transcript

Last night on
MasterChef Australia.

This is a battle to become
Australia's next MasterChef.

The pressure was on to
create the best signature dish.

I knew I've made
something great.

And Jimmy and Claire were the
first to make up top 24.

It feels kind of
unreal.

Tonight, the bottom 10
from the signature dish challenge

fight to keep
their dream alive.

Fail to deliver and
you'll go home.

It's back to basics as
they team up

to produce the freshest
two course menu.



I think we'll be able
to pull this one off.

They will put their skills
and their teamwork to the test.

We don't work well in
hard pressure situations.

And for six amateurs
the journey will end.

Doesn't excite me,
the flavor's not there,

doesn't belong in this
competition.

No matter what happens,
I'm still going out proud.

Great to see you all here,
bright and early.

It's gonna be a massive,
massive day.

I'm extraordinarily
competitive person,

as soon as I step
through those doors,

I want to make sure that I was
the last one standing in MasterChef.

It's a day of reckoning.

Yesterday you scored
the lowest votes



in the signature dish
challenge.

I think that maybe the pasta
is a little bit overcooked.

- Meringue is soft.
- Yeah.

Was it meant to be that?

And for that you're here now
to hopefully salvage

a spot back in
the top 50.

Fail to deliver,

and you'll go home.

I know, it's an elimination
challenge,

but I'm pumped.

You'll be working
in pairs.

Not only will you be
working in pairs,

but you will be
judged as a pair.

So, let's choose.
Anyone you want.

Doesn't matter
how you do it.

Both Anthony and I chose each
other simultaneously.

I turned to Kate and
asked her

if she wouldn't mind
being my partner.

And she says, yes.

Kim and I just look
at each others automatically,

and we're rapt with that.

I choose the guy standing
right next to me,

because I think
that we have

a commonality in our
approach to food.

Okay, kind of
left with Andrea,

I've never really spoken
to her much.

I don't know how
this is gonna go.

You're going to prepare
two courses.

One main,
one dessert.

Here's the kicker. You are going
to collect freshest ingredients

straight from
the farm.

I have... I feel a huge advantage
given that I live on a farm.

I'm smiling as hard as
I can inside.

Outside, there are five
cars.

In each of those cars
is a map, and on that map

there is a list

of seven farms.

You have 50 dollars to spend
at these seven farms.

Each farm produces
a different thing.

Vegetables, fruit, mushrooms,
potatoes, cheese

and a butcher.

You're gonna have until 2pm
to produce the two courses.

We will then make
the decision

on which three pairs
will be leaving the competition.

I feel like I'm about to start
a marathon except

I'm going to be running
it backwards,

it is, you know,
a huge amount of pressure.

It is now 7am.

The farms are waiting, shovels
and baskets are by the door.

- Let's go!
- Come on, guys! Chop, chop.

For this particular challenge
we're given

a timeframe which is
seven hours.

That's to basically drive out
to the countryside,

pick and kinda gather our
produce from different farms,

and also come back
to the kitchen

and cook and prepare
a meal for the judges.

I'm really excited we're going
to the Hawkesbury region,

because I actually grew up
on the Hawkesbury river.

Are you serious?

I am so excited.
I grew up in the country.

I grew up on farm
picking fruit.

We have to smash today,
we have to do well.

So that's the produce.

I'm really excited about
this challenge.

I've got a great teammate
and I think we'll be able

to pull this one off.

I might eat my words. If we don't
win this challenge,

I'll be absolutely
gobsmacked.

I'd really like to go
to the Maine.

If we're going to a butcher,
that's my thing.

Richard is very enthusiastic,
he's a butcher by trade,

You know, it's what
he likes to cook.

Let's let Richard play to
his strengths,

and I'll try and work with
what's the weakness for both of us,

which is the dessert.

I'm thinking, if you can
pull a dessert out of this,

then I can smash a main.
- No.

Because I'm not comfortable
with your main.

- No, no, no.
- You didn't even tell me what it is yet,

but you insist you wanna do a main,
but you...

I don't really feel like Andrea
is that focused

on the task at hand
at the moment.

What are you gonna do with a chicken?
You know, just cook it? In the oven?

- Like, what are you gonna do?
- Yeah, something like that.

She can't make up a mind
about what dish she wants to do.

She keeps changing her mind.

Why are you so worried about
what I'm doing?

Because it affects me!

A few concerns with the farms before
you visit them today,

I'm hoping there's enough produce
for each team to go around.

So what we've decided on
is rack of pork.

And for the dessert I'm gonna go
for baked berry cheesecake.

A challenge for me at the
vegetable farm...

OK, I'm gonna go for all these
chickens, we're here.

is we're confronted with the fact
that I need eggs for my dessert.

I have, I'm scared of...

I'm scared of chickens.

I have a phobia of birds.
I hate birds that run on my feet.

- Where can we find the eggs, please?
- Hi, eggs, please?

The chickens are nice, aren't they?

Oh my God,
I'll just have to do it.

God, they're on my legs.

The chickens were sitting
on the eggs.

So we actually had to reach in,
and like pull them out,

which was scary because
I felt they were gonna peck at me.

Those chicken peck me.

Ok, we're done, we're
done, we're done.

I've chosen to go for the main dish.
You know, we just wanna use

as much fresh produce
as we can.

And we race around like mad things,
trying to find vegetables,

we have no idea where
we're going.

Ok, do you know where
everything is?

It's actually really hard to
recognize ingredients

in the huge, huge area.

- Ok, what have we got here?
- Do you need parsley?

Yeah, we should get
some parsley.

I have no idea what I'm looking for.
I'm looking at things

thinking that there's parsley,
I was just about to snip the leafs off,

but I thought, this stalk
is so big.

- Is this parsley?
- Oh, it's thick.

That's really thick parsley.
I don't think that's...

Oh, celery.

She says, no,
that's celery.

Oh my God, imagine if I'd
served that up to Gary and George.

Run!

This is the place, guys.

Alright, there's a sign,
so we've got...

peaches and raspberries
and strawberries down that way.

I'm doing a dessert and I've
decided to do

a raspberry sorbet and
a white peach ice cream.

Oh my Gosh, I think
it's gonna be a foot race, Jen.

Right in front of us, Justin
and Anthony jump out of their car,

and it's a foot race
to get down.

Go, go! Just go!

Go, Jen.
Come on.

We taste a few of the raspberries
and they taste good,

and I just know they're gonna
work perfectly in Kate's sorbet.

I think I'm happy, I think we can
get going.

That's enough, let's go.

And here we are.
That looks beautiful.

Up we get. And I'm pushing you.
Sorry!

- Get the basket.
- I've got the basket.

Get it.

I've chosen for me to do
just a shortcrust pastry tart

using like a vanilla and
raspberry coulis cream.

Andrea's decided to do
a risotto.

Let's see now. We need
a nice goat's...

Can I just talk? I'm gonna do
a risotto today.

And we've been up to the
mushroom place,

we've got some beautiful snow white
mushrooms.

She's not serious about the
time, I keep telling here,

that like we need to get back,
we need to get back, hurry up.

Let's go, let's go. We're not here
to eat, we're here to buy.

- Can I get please then...
- A little Mt Bowen.

- That's six dollars, and a fresh curd.
- We finally have the ingredients we want,

we want to go and she
wants to stay and chat.

Can you just tell me what you're
feeding the goats?

I'm actually giving them a bit of
loose hay there at the moment.

Andrea is just slowly,
just grinding me away.

- Let's go. Get going!
- I've got to go. Oh, goats!

- Think we're just about there.
- Okay.

We find out we've got
a seven-hour challenge

we gotta visit the farmers,
develop a recipe,

and cook it in the
MasterChef kitchen.

- I think we're gonna rock and roll.
- Yeah.

You're gonna have to stop me from
talking to the butcher for too long.

I'm pretty focused, I'm using
the lamb loin,

the lamb saddle as
the centerpiece of the dish.

And I've seen it work really well
on restaurant menus.

I'm wondering what sort of lamb
you've got at the moment.

Yeah, we've got some lamb,
they got slaughtered

after being brought from Golden.

Lamb's been hung for
a little while, has it?

- About six days.
- Yeah? Beautiful. Sounds great.

We've got the perfect cut
from the perfect produce,

when it came to the butchershop
side of the challenge.

We get to the butcher's
and I see that Richard has picked lamb.

Richard is a butcher and a farmer.
That in itself is scary,

so I've definitely decided
I'm going for pork.

Come on, you're taking up
all the time here, boys, move it.

Thank you so much. There you
go. Thank you very much.

Can we please have
a rack of pork?

Three racks. Long part.
Thanks.

We're stoked with that. Yeah.
I'm stoked with the fact that

we've gone with pork
over the lamb.

And I think me going up against
a butcher in doing lamb

would be going home.

Where are the eggs?
Eggs and herbs are the first thing.

Okay. Eggs and herbs.
Eggs are that way.

And your herbs are front there, so
what do you wanna do first?

- We'll do the eggs.
- Okay, come on.

The time restraint
on the challenge

was something which is always
on the back of your mind,

because you know that when you
come back to the MasterChef kitchen,

you really need a good couple
of hours to cook your dish.

That's all good and well, but if you're
down, trying to find eggs...

Don't peck my hand!

... and when you're pulling out carrots
which are on the wrong side...

They're too big, too big.

... all that takes time. When you're
watching it,

your timeframe blow out, blow out,
but you still have to be back

so it's a big issue.

- Can I give you a hand there?
- Yeah.

Okay.

Easy!

We wanna probably gonna go with
the english spinach.

Beautiful. We're gonna get moving.
Make up some time.

I'm feeling particularly confident
as we're doing the challenge,

more particularly at the
orchard.

There's a tree up here that's been
massacred by the birds,

you'd think that this is
where the sweet ones are.

Noticing where the birds have been
in the orchard,

knowing that they would be attacking
the sweetest fruit first,

that was the sort of thing
that a farmer knows.

Watch the nature.

There's a couple of
nice things over here.

I don't think we'll need to go
for any other orchard.

Sensational. Let's go.

It seems Andrea's having a bit of
trouble coping with the stress

of this challenge.

Three years ago I was sitting
in a chemotherapy chair

and I lost my palate,
and I

had no interest in cooking for myself
or cooking for my family,

so for me achieving MasterChef
would sort of

really give me now
more of a start

into sort of like brand new future
for myself.

I'm worried before we
get to these farms,

that maybe there's not enough
produce for everyone to go around.

Raspberries and strawberries
in particular.

It's the main ingredient
for my dessert.

Far out, there's not many.

Let's try and see if
they are sweet.

I reckon there's probably been
a couple of teams here before us.

I've probably just covered
five ares and I've only got

a handful of raspberries.

The raspberries, there's hardly any.
Andrea's sitting in the car.

I don't wanna waste time picking them.

I probably could pick enough
for the tart I'm gonna make but

with the time I've got
I just have to improvise

and really just go for something
different, so I'm just working

with what I've got here.

A rack of lamb, if you'd be good,
just trim it down for me. Five.

Five ribs, thanks mate.

- Throw in a couple of snags
- Alright, I'll pick out my favorite.

Thanks for the snags mate.
See you later.

- You and I are quite a team
- Mate.

We'll do well.
We're on time.

On the time,
on the budget.

Scouring through these and
making sure we've got

ripe raspberries is what's taking
a huge chunk of our time.

We've really gotta get moving,
I've just had a look at the clock.

So everyone that's safe
is waiting around

in the MasterChef kitchen,
waiting for the bottom 10

to come through those doors.

Come on!
The girls are back!

We burst through the doors
and we realize that we are the first

group back.

- Hello, gentlemen!
- First ones back! Wow!

Two hours twenty minutes to
cook up two beautiful dishes.

What's the dish that you're doing?
You're doing the main course?

I'm gonna be doing
the main course.

It's gonna be a poached
chicken on the bone.

That's then going to be grilled,
to give some crispness to the flesh

with some seasoned vegetables
and melted leek sauce.

Ok, and Kate? What are you doing?
What's the dessert?

I'm doing a raspberry and
white peach splice

with some fresh berry salad.
- Sounds great. Can't wait.

Thank you.

Phillip!

Come on. Where's your
compadre?

We are back. We are the third in.
Jen and Kate already started cooking

but there was something
going on

between Phil and Andrea.

I walked through the doors
and feel a bit overwhelmed by it all.

I don't think you should
give up right now, honestly.

I was wondering whether or not
she was still wanting to compete today.

- I think I'll faint if I...
- No, you won't.

You've done harder
things than this.

No, I haven't. No.

I don't think you should
give up right now, honestly.

- I think I'll faint if I...
- No, you won't.

It seems Andrea's finding
it hard to cope with the stress.

You know you can cook
and we believe in you for you.

Your first dish was the first dish
in Adelaide

where we just wanted to polish
off the plate.

We wanted to polish it,
we wanted to take it for lunch.

Love it. Absolutely
love it.

- That's gorgeous. Well done.
- Well done.

We're gonna do great
things, won't we?

Give me five!
Well done.

And we want to take you up there
and get you into that kitchen.

- Ok.
- Cooking with Phillip.

You need to be strong.

Phillip. Come on, mate.
Let's go, guys.

Do you wanna start
on the risotto?

Yeah.

You have an hour and 55 minutes
to get your dishes done.

Come on, boys!

Richard, Stewart, what are
you doing? What did you get?

I've got a rare roasted
loin of lamb

with baby carrots and a
herbed goat's curd on the side.

Good stuff. Stewart?
Dish?

Three fruits.

Trio of fresh fruits, I will have some
peach cheeks,

that've been poached in a syrup,

served with some of the lovely
mature goat's cheese.

While I love what you're talking
about doing, it's very simple.

That's the essence of what
you're trying to do?

- Yeah.
- Good stuff. Thank you very much.

- What did you bring back?
- We brought a

little rack of lamb
I'm gonna cut up and serve with a

a little vinaigrette, finished off
with a seasonal baby vegetable salad.

Mine ist just a raspberries and cream,
that's what I'm going for,

I'm putting the cream in a profiterole,
keeping it very simple,

just to really bring out
the flavours of the raspberry.

Sure. So you're not worried
the profiterole

is going to become the hero
of the dish?

Cause this is all about
the fresh produce.

No, I don't think so, I think
once you taste those raspberries,

they are the hero
- Fantastic. Excellent.

- Kim, Siobhan, come on!
- Chop, chop, let's go!

We open the doors
to the kitchen,

and see that every other
team is back,

and already preparing the
food at their stations.

- You guys are the last ones back.
- Yeah.

You're about, honestly,
forty five minutes behind

the first pair that came back.

We really have to power
through, which,

I mean's not the best for Kim and I
because we don't work well

in high pressure situations.

Tell us what you're gonna cook.

I'm doing a mixed berry
baked cheesecake tart.

- And?
- The main?

We're going to do a rack of pork
with crispy crackling,

and we're gonna serve it with
yellow peach pur�e.

Yum!

With a spinach salad
and goat's feta.

Alright, you better crack on,
and we'll speak to you soon.

I look around and
Andrea's gone.

She's just left.

So, Andrea, tell us
what's going on.

This MasterChef environment
isn't for me.

I got a bit compromised
in the challenge,

and I know I didn't fulfill it the way
that it should have been fulfilled,

but in fact it was a challenge for me,
I fulfilled it the way I wanted to go.

Ok.

This is a really tough
competition.

I can absolutely understand why
she decided that it wasn't for her.

I think you've said it. You don't
compromise, you would have gone

and get the best free-range chicken,
and cooked with most beautiful

sweet onions, verjuice.
You know, that's wow.

That's what it's all about
and we thank you for that.

No, thank you.

You understand that of course it means that
you're leaving the competition for good.

Yes, I do.
Yeah, yeah, yeah.

You are saying goodbye to that
MasterChef journey?

That's right.

I think she's a beautiful person,
and a really lovely lady and a great mom

and I think she should be proud,
even though she's decided to leave,

you know, it's very tough.

- We wish you look.
- Thank you.

- And we respect your decision.
- Thank you.

Thank you for being the part
of the MasterChef competition.

Yeah, thank you.

Phillip, now that Andrea's gone,
has it thrown you off your stride?

No way. I'm loving it.
It's another challenge.

- What are you gonna do?
- Okay. I'm gonna do a nice risotto

with two different textures
of goat's cheese,

and really nice mushrooms,
some fresh spinach,

and some fresh garlic,
and I wanted to do

like a vanilla cream, fresh berries,
very simple, nice shortcrust pastry.

- So you're sticking with the tart.
- Yeah.

I have to say, I was on the edge
of my seat.

He's got two dishes to do, and he's
just gonna go all out, and I'm just like

please, get it done.
I'm roaring for you.

You've got to make sure that
both those dishes are

absolutely spectacular.
Because now you're doing both of them,

we're gonna judge you
on both of them.

And the other issue is, remember,
noone has ever made a decent risotto

in the history of
MasterChef Australia.

You know what? I wish
you luck.

I'm just gonna keep, you know,
banging on, cause I'm a survivor,

and this is what I'm here to do
and I'm not gonna lose.

This challenge brings new meaning
for shopping for great ingredients.

It's 12:45, you have an hour
and fifteen to go.

What a competition, can't wait
to taste the food.

George, I love this challenge,
it brings new meaning

to buying the freshest
ingredients.

Now I think they brought back
some lovely stuff

and I'm looking forward
to some great dishes.

Now, Andrea's found it really
really stressful,

Phil is now working on his own,
he's convinced

that he can do both of the dishes
that they originally discussed.

So he's doing a beautiful risotto
with this little semi-dried goat's cheese

and a fresh goat's curd,
some fresh garlic,

and also strawberry tart.
So I've got my fingers crossed for him,

cause he's got
a great attitude.

You know, at least he's going out there,
and he's, you know, I'm gonna give it a go

and make two dishes, and put them up to us
and hopefully they're gonna be cracking.

Just goes to show how
pressurized this environment is.

Anthony and Justin, they're doing
two great dishes,

one's doing rack of lamb with
little baby vegetables,

and the other one's doing
little profiteroles with raspberries

and they're cooking snags
for the guys that are watching,

- I think that's hilarious.
- Yeah, that's great.

Just goes to show the camaraderie
is really there,

and they're working as a team,
as well as I think

they're gonna win some votes
from they guys on the sidelines.

Why not?

- Now Kate and Jennifer.
- They're doing a dish of chicken,

they're poaching it first thing,
grilling it, serving with vegetables,

and then a peach slice.
- You know I'm a bit disappointed,

a beautiful poached chicken,
I just thought would look

absolutely fabulous with all those
lovely vegetables,

and then grilling it
afterwards...

I'm not sure if that's
the right way to go.

Our mister Gunner, he's the butcher,
and he's doing a rolled loin of lamb

with stacked vegetables,
it's tender, it should be served thin,

I don't know what he's doing,
we'll just have to wait and see,

but what does sound nice,

is that Stewart's doing a lovely
little Peach melba,

or a rendition of peach melba,
those are beautiful peaches

and gorgeous raspberries.
I'm excited by that.

Most beautiful.

Gary, Siobhan and Kim were the last ones
back in to the MasterChef kitchen,

Siobhan's doing the roast pork
which sounds great,

she put a peach pur�e on there,
she's got some baby spinach,

all sounds good, if it comes together
and you get that crackling,

it's gonna be a winner.
But if you don't,

I'm not gonna be impressed.
Now, Kim of course,

she's our dessert queen, cheesecake,
I like a cheesecake,

but I'm not a big fan of
baked cheesecake,

I'll be honest, because they tend
to be really heavy,

that's not my kind
of dessert,

so it has to be really
damn good to impress.

You have an hour to go,
before you put up

your two beautiful courses.

Great to see you're working
in pairs, in teams,

this is how we work
in a commercial kitchen.

The pressure's building,
and don't forget,

you rely on your partner
to drag you through

and keep you in
this competition.

There's an hour to go,
and I feel great.

Really confident, Anthony's
done a great job on the pastries,

and the cream tastes
fantastic.

I know there was a reason
why I picked you.

Phillip, I know you are the fastest
working competitor in here,

you've got forty five minutes to go,
you've already plated up your risotto.

Why so early?

Just nice and quick, mate.

In terms of... the challenge
is to have the food ready to eat

at the end, at two o'clock.
How's that gonna be at two o'clock.

Ohh. Now you've put
a spanner in my...

Let's go have a look at it anyway.

How long does this take
to put together?

About thirty five to forty minutes
on a slow bubble.

You gonna put that up, which will be
forty five minutes old,

will you actually present to us,
or you're gonna do it again,

I don't have the ingredients
to do it again.

I'll leave you to
that thought.

Just reheat it. Don't worry about
making it again.

Add some more to it.

Yeah, you can do it.
Come on!

Oh, shit.

It's one thirty,
you have half an hour to go

before the end of our
fresh farm produce challenge.

That's right, for some of you
this will be the last time you ever

get to cook in the
MasterChef kitchen.

Make sure it's not you.

Come on, guys.

I'm feeling the pressure.

Ladies, how're we going?
Half an hour to go,

are we en place,
are we ready to rock and roll?

I would have preferred
to have my

the ice cream component
of my splice in the fridge earlier.

- I've just put it in.
- Ooh, will it set in time,

are you worried
it's gonna melt?

I'm very worried it's gonna melt.

And the chicken,
how's the chicken?

- Chicken's resting.
- You've poached it?

- It's poached.
- It's an interesting technique,

are you worried that
it could possibly dry out?

- I am very worried.
- Good luck,

hopefully the chicken
doesn't overcook.

- Thank you.
- Good luck.

Thank you.

- Tell me what's happening.
- I've got my cheesecake in the oven.

Okay. Is it gonna cook in time?
You've got 25 minutes to go.

- Yep.
- And you're doing another roast,

roast pork.
- I'm doing a roast rack of pork,

so it's really important for me
to cook this meat right.

- That pork crackling has to be crispy.
- Yeah.

Let's hope that cheesecake
is brilliant.

- Yes.
- Good luck, girls.

Thank you.

Siobhan put in pork
fairly late.

I'm not sure it's gonna crackle.
Just leave it on grill.

So we decide to turn the oven up
really high

to get it nice and crispy.

So I hope it's gonna...
it's gonna pull through.

It is quarter to two, you have
fifteen minutes

to put these two dishes up
and present them to Matt, George and I.

And they better be good,
there's no excuses.

You plucked it out of the ground,
you picked it off a tree,

it should be fantastic.

Come on, guys, stack it up,
plate it up and give it to us

nice and beautiful.
Come on.

I've got a couple of things
that are too big on the plate,

but I don't really have time
to... to sort it out.

You have five minutes to go.

This is the minute you need
to make sure

it's all beautiful.
Come on!

I'm shaking so very bad.

One minute to go.

Come on guys, it's almost
showtime.

Last little push, make sure
there's no fingerprints on the plates,

that you put everything
in the right spot,

it's going out to the customer,
and guess who that is.

George, Matt and I.
It's judgment time.

Kate. We've got
thirty seconds.

Oh no. Of course we do.
Why wouldn't we.

Hot towel, hot towel.

Have it unstuck, have it unstuck.

Just really organic and maybe
one over on top of that.

You have ten seconds to go,
come on, guys.

00:29:11,848 --> 00:29:12,848

00:29:12,814 --> 00:29:13,814

00:29:13,838 --> 00:29:14,838

00:29:14,847 --> 00:29:15,847

00:29:15,839 --> 00:29:16,839

00:29:16,814 --> 00:29:17,814

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00:29:19,662 --> 00:29:26,662
That's it. Step away from your food.
You've done excellent job.

Great job!

Well done, mate.

I'm really proud of myself
because I think I've done it,

I've gone ahead
and I've done it alone,

and I got up two dishes,
all by myself.

No matter what happens,
no matter if they don't like it,

I'm still going out proud.

It's an emotional game.

This is an elimination round.
That means that three teams

will take no further part
in MasterChef 2010.

Gary, George and I wil now
taste your dishes,

please come forward,
Jennifer and Kate.

My heart's pounding.

And I know that my future in the
competition is on the line.

Jennifer.

What I don't like about
your dish

is your chicken. Doesn't have
that wonderful moistness

that you want.

There's something wonderful
about the mix of sorbet

and ice cream. That raspberry sorbet
is the essence of raspberries.

Love the colors and I think
that raspberry sorbet

is the hero of the dish,
it's absolutely fantastic.

Thank you.

Anthony and Justin,

would you like to bring
your meals up to taste?

I think Anthony's done a great job
on his dish, it looks fantastic.

And mine, have to admit,
I'm really proud of it,

looks beautiful.

I like zuchinni flowers,
I like the carrots,

I like the baby leeks,
I think they're gorgeous.

What I don't like about the lamb,
it's overcooked.

It's a nice dish, but
I don't love it.

It's not a good profiterole,
and even though you've been

a little clever with the sugar,
that doesn't make up for the fact

that they're not moreish.
You just don't like keep eating them.

I love your presentation.
I really do, it's quite modern,

and looks really beautiful
and colorful. So well done.

Thanks, George.

The next dishes we'd like to taste
belong to Siobhan and Kim.

Crackle. Love a bit of crackle.

The crackling's fantastic,
it's really beautiful,

that's a highlight of the dish for me.
Give me a big bowl of that crackling,

and I'm in heaven.

I'm not a big fan of baked
cheesecakes. That's a nice pastry,

there's no doubt about that,
it's crumbly.

It's got the right amount
of sweetness,

beautiful fruit on the top,
irrelevant bit of pur?e on the side,

and a bit of whipped cream.

When I see this dish,
I imagine

we're sitting around a Tudor court,
something like Hampton Court,

discussing Henry VIII.

You know...

Throw it over the shoulder
for dogs.

My God, Matt threw my pork chop.
It's my meal,

and he just threw it
over his head.

I'll never forget that moment.

Richard and Stewart, please
bring up you dishes.

I think the negative of
this dish is balance.

You've got a load of braise,
a little bit of the backstrap.,

little bit of the fillet,
a ridiculous amount of goat's cheese.

But in terms of, you know,
going out to the farm,

and grabbing saddle of lamb
and putting all the parts

of that saddle of lamb
is fantastic.

You know, I applaud
you for that.

Stewart, gorgeous peaches,
beautiful.

Poached beautifully, I love that
little raspberry dust

that you've popped on there.
so good job.

Thank you.

Phillip, would you like to bring
your dishes up to the tasting bench?

Come on, Phillip!

I love the fact that
you've put up two dishes.

You lost a team member,
you kept going,

that's what it's all about.
You feel proud of yourself?

Yeah, very.

Let's taste.

Risotto.

It's not good.

Doesn't excite me,
the flavor's not there.

Doesn't belong
in this competition.

If that got put up on the pass
in my kitchen, I'd throw it.

It's not nice at all.
It's glaggy, it's horrid.

But that.

For me, it's got that little
tingle in my heart.

- It's delicious. Well done.
- Thank you.

This tart comes
towards us.

And we see that mountain
of strawberries on the top,

it's screaming, summer!
And it's screaming for me,

it's screaming Wimbledon!
and strawberries and cream!

and strawberry shortcake!

There's a thing, it stops being
about the fruit and pastry and cream,

it starts being about
the memories,

of being the small kid
in the strawberry patch.

And that's the beauty
about food.

It's the way it can make you feel.
And I always look at this dish,

now I'll think of you buy yourself
up against the pump,

trying to do two things,
pulling off a fantastic strawberry tart,

and that's what I will remember.

- Phillip, well done.
- Thank you, Matt.

We walk up to stand
in front of the judges.

And I know that Kate's
shaking like a leaf.

And that's how I feel like
inside as well.

Three teams will
be going home.

Two teams will be going
forward,

safe in this competition
for now.

I know that we are going to be
a good chance of going home,

so it's extremely nerve-racking,
my heart's in my chest

and I'm feeling like
I've done it this time.

The first team going through
to the next round,

is

The first team going through
to the next round,

is

Jennifer and Kate.

Well done.

We both just stand there
like idiots with our mouths open.

We can't even speak.

I think you two girls put up
some great food today.

Very, very sound dishes,
well done.

Kate and Jennifer,
you can make the walk of joy

back to the group.
Off you go.

When Kate and Jen went through,
I feel so happy for them,

but there's two more spots,
and hopefully that's ours.

There is space for one more
team to go through today.

That team is

Richard and Stewart.

What you did was truly
represent

the qualities of the farm.

Well done, congratulations,
gentlemen,

the walk of fame.

I'm really happy that
I've gone through,

because I get the
chance to cook

and to serve again.

Richard and Stewart
are safe,

but I...

I'm tearing up when I realize
that means

that Phillip's going home.

Because he worked
so hard.

The three of us wanted to say
something specifically to you, Phillip,

if you'd step forward.

You probably more than anyone
has faced an uphill battle today.

When we watched you cook,
we watched your spirit

and your courage and your desire
to take on as much as you could.

It's the sort of thing that we want
to see in the MasterChef kitchen.

It's the sort of thing that
gives us goosebumps.

And it's the sort of spirit
and courage

that's won you one
reprieve.

You're staying in the competition,
you're not going home.

It's... it's just an amazing
feeling to...

you know, they
saw and sensed

that determination in me
to just go through and not give up.

These are difficult challenges,
make no mistake.

You've given it a red hot go,
and I hope you had fun

in cooking up a storm.

The one thing you leave
here with today

is the knowledge,
this precise moment,

the four of you, you're amongst
the top 50 amateur cook of Australia.

And that is no small
achievement.

Thank you, guys. Good luck.

Tune is over, it's been
a great few days.

Privileged to be a part
of the MasterChef crew.

It's disappointing, but what I did
I know was 100 percent,

so I can happily walk away and say
I gave it what I could.

Tomorrow night on
MasterChef Australia.

You came here for a spot
in the top 24.

That's why you're
here.

With ten more spots
up for grabs,

the amateurs face off
in two challenges.

I can actually
achieve this.

If you're not doing a great job,
we're gonna knock you out.

Their first task will be a test
of precision and accuracy.

With all the pressure even a simple
task can seem quite daunting.

The second will see them
cook off against culinary legend,

Matt Moran.

If you're gonna be in the industry,
you wanna be succesful,

you gotta have passion,
you've gonna have drive.

Maybe I'm out of my
depth here.