MasterChef Australia (2009–…): Season 2, Episode 30 - Invention Test 5 - full transcript

Last week
on MasterChef Australia.

This is what cooking's all
about. Come on.

The amateurs cooked for
two families

and special guest judge
Curtis Stone.

Oh my God!

And for Daniel and Phillip,
the MasterChef journey ended.

Pity it had to end so quickly,
but at the end of the day,

there's only gonna be
one person left.

Tonight, 16 hopefuls begin a big week
full of surprises.

Your first challenge
is to cook pizza.

Then they fire up for an invention test
that's close to their hearts.



Come on, Aussies,
let's go.

And they'll face a core ingredient
that will challenge them like never before.

This competition's just got
that much harder.

The prize for the ultimate winner,

experience working
inside the country's best kitchens,

a cookbook publishing deal,
$100k dollars to kickstart their food dream,

and the title of Australia's next
MasterChef.

Last week was massive.
Huge week.

This week, 16 of us left,
and I'm still here. I'm so grateful,

but the competition is getting
so tough.

I have a huge amount of nerves because you
don't know what's gonna happen. At all.

As we drive into the courtyard,
I see a line of

sparkling brand new
pizza ovens.

Welcome back
to the MasterChef kitchen.



Normally, it's a
mystery box challenge.

But today, there's no
mystery box in sight.

Behind you are a row of beautiful
zesty woodfired ovens.

Your first challenge
for this week

is to cook pizza.

I don't eat pizza, so I'm feeling
a bit nervous.

This is the way
the challenge is gonna work.

Inside the kitchen, on your benches,
you have a recipe

for a traditional
pizza dough.

There's a bench full of ingredients.
You've got oils, you've got olives,

parmesan, Romano, a load
of ingredients

to hopefully make
a beautiful pizza.

You will have 45 minutes

to produce
an amazing pizza.

The winner will receive a fine advantage
going to the invention test,

the ability to choose
the core ingredient.

I'm really excited about
what's to come today,

and I'm really hoping that I can
push myself to the next level

and get the attention
of the judges.

Your time starts now.

All sixteen of us just
bolted through those doors,

poking and nudging
and tripping.

We're all very
competitive people.

I, for the moment, forget about the fresh
ingredients at the front of the kitchen,

and get to work on
my pizza dough.

Because I know that it's going to
need at least 15 minutes to rise.

Fiona?
- Yes, hi guys.

Do you make pizzas often?
- Not really.

What's your pizza?
- I'm doing pear, blue cheese,

some walnuts, some prosciutto,
and maybe some little bit of rocket on top.

Lovely. That all works brilliantly
well for me. That's exciting.

Salty, sweet, beautiful. Yeah.
- Cool. Thank you.

Time to be creative.

So let's create something
out of this world or out of whack.

Is there such a thing
as an Asian pizza?

Alvin, what is the topping?

I'm actually gonna make a potato pizza
with bacon and pine nut caramel.

That's the base.
- Okay. Interesting.

And the ginger, where does that
come into it?

The ginger's gonna get pounded with
the garlic and pine nuts with the caramel,

and then with a little bit
of lime juice as well.

That's fascinating. I would
have never though of that,

so good luck.
- Don't burn the base.

Sure.

I'm happy,
I love making pizza.

It's a really cheap way to feed
all your friends when they come over.

Yeah, and then to semester.

Today, I decide to make
a quattro formaggio pizza,

which is four cheese pizza, with prosciutto,
fig, and red wine onions.

20 minutes down,
25 minutes to go.

I'm panicking standing here.
Your dough should be proving.

Well guys, we want it today.
Come on.

Adam, what are you cooking?
All I can tell, is, there's bananas,

there's strawberries,
there's prosciutto, bocconcini.

Chicken, sage.
What are you cooking?

I'm being a little ambitious today, guys.
I'm trying to make a three course pizza.

That sounds awful.
That sounds terrible, George.

It starts with an entree,
which is inspired by

goat's cheese and caramelized
onion tart.

Are you kidding?
- I'm not kidding.

The main course will be a sage, chicken,
prosciutto, bocconcini cheese,

and then finishing off
with a dessert.

And that's gonna be
a banana split.

I just like the idea of maybe
ordering one pizza,

starting at the top, working your
way around, and having a whole meal.

I don't see why that
wouldn't work.

Adam, that sounds awful.

You have 15 minutes to go.
Come on.

I am so stressed that I'm not
going to get this pizza in.

I'm fluffing too much about
what it looks like,

and I just need to get the topping on
and get it out to actually cook it in time.

Done.
- You done? - Yeah.

I pulled the pizza out of the oven
and it actually looks pretty good.

It looks pretty appetizing to me.

I think I'm one of the
first people finished,

which is definitely
a nice feeling.

I think it looks good.

It's definitely something I'd like
to get from a pizza store.

Two minutes to go. You're
down to the wire.

We want beautiful pizzas.

Pizza's so important.
Come on.

I looked out,
and I do have a pizza.

As deformed as it is, it's a pizza
on a chopping board.

You've got
1 minute to go.

Come on, guys. We're on the pizza train,
and we're heading to Napoli. Come on.

That's it. We're down to the wire,
you've got 15 seconds.

10 seconds.

4, 3, 2, 1

Well, what a challenge. A brilliant effort.
The MasterChef pizzeria.

We are only gonna taste
the three top pizzas of the day.

The first pizza we'd like
to order and taste

is Sharnee.

I'm a little bit surprised,
but I'm just really, really happy.

I think I've done a good job, and I'm
really excited it's gonna be tasted.

Quattro formaggio pizza
with fig, prosciutto and red wine onion

Sharnee, you look rightly pleased
with yourself walking up there.

Excited, aren't you.
- I'm really excited.

I've never had my dish tasted
in a mystery box.

And just to be up here means
that I've done well.

Pretty good feeling,
isn't it?

It's a great feeling.
- Let's taste.

Sharnee, the reason we called you up
was because your base looked great.

It had that little puffiness around the edge
which many of them didn't.

It's got this little tinge
of dark.

And it's got good, punchy flavors,
strong. You get that prosciutto,

the sweet fig and then
all those lovely cheeses,

and then underneath that, you get
the sweetness of the caramelized onion.

I think it's a really good pizza
and I think you've done very, very well.

Well done, Sharnee.
- Thanks, Gary.

Well done, Sharnee.

I guess I'm just happy to have done well
and to be noticed.

The next pizza we'd like to taste
belongs to Alvin.

Oh my God.

Seriously?

I'm banking on flavor, because
there ain't nothing good to look at.

Potato and onion pizza with chilli,
garlic, ginger & bacon caramel sauce

You know, I think what we liked
about the pizza

was the way you've got this great
kick in the pastry on the outside.

And the idea, this is
mystery box.

This is where you can take some risks.
So that's why I wanted to see this pizza.

To see whether the risk was worthwhile.
whether you've created something delicious,

or whether you haven't.
- Okay.

It has a yum yuckness about it,
it's actually quite nice.

It's got this kind of sweetness
and loads of ginger,

and a bit of chilli and
the caramelized onion

and I kind get where you're going, but...
- I'm sorry.

I think it's gonna be more
rejection than perfection.

Thank you.

The third pizza that we'd like to taste
belongs to Fiona.

Yeah, I'm a little disappointed.
If I'm gonna be pushing the boundaries,

then sometimes I'm gonna do well,
sometimes I'm gonna do not so well.

I'm extremely proud, so I'm
really hoping

that I've done enough today
to really impress the judges.

Caramelised onion pizza
with pear, prosciutto and walnuts

Fiona,this might be
a turning point for you.

This is a good pizza. It's got lots
of sound flavors in it, big flavors.

Big punch in your mouth flavors.

Really good. Well done.
- Thanks.

It's a really clever, balanced pizza.

Whether it's the best,

we'll find out in a minute.

I was glad that they appreciated the mix
of flavors that I tried to put on the pizza,

and I was really happy.

There were lots of good ideas today,
but one pizza was supreme.

The winner of today's
pizza challenge is...

We've tasted three excellent pizzas
but there can only be one winner.

The winner of today's pizza challenge
is

Fiona.

I just sort of felt warm all over, realized
that I've got a little bit of leg up here,

and I think it was the boost of confidence
that I really needed.

Fiona, an excellent pizza.
That combination of saltiness

of your prosciutto, the pungency
of that blue cheese,

the sweetness and the freshness of
both the pear and also that spinach,

made it a great combination
and sort of pizza

you wanted to have another piece of
and another piece of and another piece of.

Excellent job.
Well done.

Thank you. Very happy.
Thanks.

Now to the main challenge of the day,
the big kahuna, the invention test.

You're all given the same
core ingredient,

the same time limit,
and the same theme.

The winner of today's invention test
is gonna be smiling.

Why? You get the opportunity to cook off
against one of Australia's top chefs.

We're also looking for the three
least impressive dishes of the day.

If you produce the three least impressive
dishes of the day,

tomorrow you will face a pressure test
and a possibility of elimination.

I do not want to find myself in the
bottom three in today's invention test.

I want to wow the judges.
I want to be up there

with one of the top dishes today.

Today's theme

is modern Australian.

This is fantastic.
We've got a chance today

to really put a stamp
on what we think

Australian cuisine is
and where it's heading.

I'm so excited about this challenge
because it's my chance to show the judges

the food that I love to cook
and I'm passionate about.

One thing I think we can all agree on is
that modern Australian cuisine is vibrant,

makes the best of fresh produce, and it's
a cuisine without boundaries that reflects

the country we live in,
the people who live here.

I grew up in Australia, in Darwin
and Brisbane, so for me,

my memories are markets where you go
and you buy your Asian food

from a little lady making it
there in front of you.

Those sorts of things, to me,
are really Australian.

At the end of the day,
we're all Autralians,

but we're just different versions.

Put that on the plate
and we're gonna be happy.

Fiona, are you ready?
- Yeah, I'm looking forward to it.

Fiona won
the pizza mystery box challenge,

so she now gets to choose
the core ingredient.

Fiona, you have three
core ingredients to choose from.

The first core ingredient is

prawns.
- Yup.

Had a feeling there might be that.

The second core ingredient
that you can pick from is

lamb.

Let's find out what the final
core ingredient is.

Fruit.

Selection of fruit.

We've got tropical fruits. We've got
lychees, starfruit, mangoes, bananas,

pineapples and pawpaw.

It's a great selection.

Fiona, you've got three gorgeous
core ingredients here.

You have to choose either the prawns,
the lamb or the tropical fruit.

Which one is it going to be?

If I can pick an ingredient that I think
will hiccup a few people,

that I can pull off, I think
I'll definitely do it.

I know Fiona likes to flirt with the idea
of making desserts,

and I think, given the opportunity,
she's gonna drop that bomb on us.

Fiona, tell me what three core ingredients
you had to choose from?

I had prawns,

and lamb,

and I also had tropical fruit.

I am just crossing my fingers
hoping there's a big pile of prawns

under that hessian bag.

Fiona, put the guys out of their misery.
What did you choose?

I chose

tropical fruit.

You are kidding me.

Not happy.

Jimmy?

Happy with fruits?

No, not really.

I'm looking at these fruits

and every idea I've had in my mind's
gone straight out the door.

Has to be a dessert.

Skye.

Happy?

I'm very happy. I think
there's

a couple of fruits there that a lot of us
could make some wonderful desserts from,

so I'm very happy.

Fiona had a luxurious
five minutes in the pantry.

You will have a somewhat more frugal
two minutes

to choose your ten ingredients
you will partner with your core ingredients

to make that perfect modern
Australian dish.

Your time in the pantry
starts now.

I'm planning to try and make
a mango bavarois

and some lime curd
and a coconut rough.

The dish i decided to do
is kind of a mini Pavlova

with a vanilla bean cream
and the tropical fruit.

- I don't see mint.
- The mint's right there in front of you.

Oh, here it is.

Time's up, guys.

Peter, come on.

This challenge is all about
modern Australian cuisine.

You have a patriotic duty

to represent that
on a plate

right here,
right now.

You have sixty minutes.
It's Advanced Australia food,

and your time starts now.

You've chosen your ten ingredients

to go with that core ingredient
of tropical fruit.

You have 60 minutes,

and your time starts now.

When the challenge begins,
there is like a stampede of the wildebeest.

There's stuff flying over
people's shoulders.

It is just chaos.

It's noisy, frantic,
and scary, to be honest.

I am devastated that I have to
cook a dessert,

I don't feel like I have a great
ability to be really creative with desserts.

Marion. Fish sauce,

lychees and mango.
What's going on?

I'm making just sort of like
a fresh layer of lychees and mango,

but I'm trying to incorporate those sorts
of Asian flavors that I associate with

tropical fruit, because
I grew up in Darwin.

Does that mean you're gonna have
a subtle balance of sweet and salt?

And chilli.
- And heat.

I'm gonna try.

Carrie.
- Hi, George.

What are you cooking?
- Pineapple sorbet

with a mango souffle and either a white
chocolate mousse or white chocolate sauce.

Is that mango souffle gonna be
nice and sort of pops up,

but it's still nice and soft
in the center?

Yes, it will be.

She's done a souffle before, George.
She had a chocolate souffle,

and it tasted delicious.
So good luck.

Thanks, guys.

I'm trying to pull off both a meringue
and an ice cream within an hour time frame.

I concentrate on my meringue.

They're kind of the key component
of my dish,

so I am a little bit worried
about it.

If the egg whites are taken too far, the
texture of the meringue won't be right at all.

Jimmy.
- George.

What are you gonna make?

Today I'm making rice pudding
infused with cardamom and lychees.

I'm gonna make a banana bread.
- Banana bread is a good one.

Cause I love banana bread, but it's
gotta be light and fluffy,

packed full of banana.

This is almost like a filo pastry
style banana bread.

There's a little bit of a twist
that's crispy.

I am totally confused, but now
I'm interested, so let's hope it works.

Yeah, thank you.

George, what an invention test
this is.

I reckon it's the hardest. We've given
them a theme modern Australian.

And we got some blank looks.
In fact, it's very very hard to describe.

I think it's thrown a lot of them.

Carrie's doing a mango souffle. Souffle.
- Souffle's risky. Full stop.

The risk is, of course, as soon
as that bell goes, they stop cooking.

Pull the souffle out of the oven,
starts to go down.

Jimmy is starting to worry me, because he's
continually sticking to what he knows.

The question for me is, is he just
doing modern Indian,

or is this really
modern Australian.

Fiona.
- Yes.

You feeling comfortable?

Look, I wouldn't say comfortable. I think,
it's like, chaos here in the moment.

What is your dish?
- I'm doing a coconut panna cotta

with a caramelized mango
and a macadamia nut praline.

Panna cottas usually take a couple
of hours in a normal refrigerator.

I'm a little worried about whether
they're gonna set or not,

so I actually do a couple
of different shapes,

hoping that I'll get some
set in time.

Peter, what are you making?
What is that?

I'm making a twist on risobello.
A sweet rice pudding.

I love rice pudding.
If this is a good one, I'll love it.

Excellent.
- I'm a master of rice pudding. I'll tell you.

I doubt very much whether that's
going to be cooked in 20 minutes.

All right.
- Maybe loosen it up with some liquid.

Yeah.
- Just to help it.

This is the great
Australian dream.

You have a half an hour to go.

Come on, guys.

Skye.
- Hello.

You must be feeling right at home.
This is your kind of a challenge, isn't it?

I am.
- What's the dish?

I'm doing a mango mousse, and then I'm
gonna be doing

like a lychee glass ball.
- A lychee... - ... glass ball.

So I'm gonna be using toffee work
that come into strands,

and then rolling it up into a ball,
and then popping a lychee up into it,

I love that.
- So I'd have that kinda translucent

water element.

In the team challenge, I created
a toffee which wasn't 100%, that's for sure.

It was just slightly wrong.

Wow.

They look interesting.

I'm interested in showing the judges
that I can come up with a good concept

and execute it really well.

It's about ten minutes to go.

I pull my meringues out of the oven,
they're a little bit of a disaster.

Flavorwise it's not sweet enough,
but they look pretty.

I'm debating whether or not
put them on.

The risk that I'm thinking is without them,
basically all I'm plating

is fruit salad and ice cream.

I'm really worried at this point.

20 minutes to go in the challenge.

The souffles will need
between 15 and 20 minutes.

I'm cutting it close.

I wasn't confident
at the start of this,

but now I'm getting some
confidence.

Skye's dish.
- Oh yeah.

It's coming together. She has pulled this
beautiful sort of spun sugar,

and she wants to suspend the lychee
inside the sugar.

I hold the baking tray up as high
as I possibly can

because we need to allow plenty of area for
the toffee strands to start dribbling down

and to start setting midair.

That. That's creative.

Marion is doing
an interesting dessert.

She's marrying those sweet flavors
of the mango and lychee

and also fish sauce. Now I'm not sure
what she's doing there

or how it's gonna come
together.

She's definitely walking
a tightrope.

I'm worried she might fall off.

Claire's making a mango bavarois
with a coconut rough.

Are you concerned?

No, look, I think she's got a smart,
clear idea of where she's going.

She's making a simple mango mousse.
That's what a bavarois is, let's be honest.

She's doing everything that we've
asked her to do,

and I think it'll be
a nice little dessert.

The next thing I do is to start
the lime curd

and then I realize
that I've forgotten butter.

The crazy part is that I actually
picked up butter in the pantry

and put it back.

The lime curd is critical to this dish
because it gives it all of the zing.

Without it, it's just kind of
gonna be a bit forgettable.

It's time to smash that big button
in the panic room.

You have five minutes to go.
- Come on, Aussie. Come on.

Final few minutes. I'm really happy
with what I've produced.

It's just, it's such a risky thing to do,
I've got fish sauce in a dessert,

I've got chilli in a dessert,
I really don't know how it's gonna go down.

I jack up the heat to really get the heat
in there to finish it off,

because the worst thing to do would be
to serve them undercooked rice.

With a couple of minutes to go,
I'm plating up.

It's a dish. It's not the dish
I wanted to cook today.

It's frankly been a day of
disappointment.

But you know, it's...
I suppose it's something.

I know the meringue
is a bit of a disgrace.

I decide to take a gamble
and leave them on the plate.

I start plating up.

I take the ring mold off,
it sort of seeps out.

It looks

unimpressive,
to be polite.

I'm running out of time and
I just pop the lychee in as is.

It's not exactly as I would like
but most of the elements are there

so I'm pretty happy.

Come on, this is the final flurry.
We're nervous up here.

You have ten seconds to go.

I'm leaving the souffles in the oven
until the absolute last second.

5, 4, 3, 2, 1

That's it. Well done, guys.
Step away from your benches.

You've just completed today's
modern Australian invention test

using tropical fruit
as your core ingredient.

The first dish that we'd like
to taste.

Sharnee, would you like
to bring your dish up?

As I walk up, I'm feeling
really nervous.

At this point I'm reconsidering my decision
to put the meringue on the plate.

Tropical fruit meringue
with ginger ice cream & wild lime syrup

What I'm really disappointed about

is that pavlova. The puff.
Pavlova is a meringue,

it's dead simple to make.

Don't like that.

What I do love though
is just the way

you've squidged the cream and put all
those lovely fruits,

the lychee, the pineapple,
the starfruit.

And I absolutely adore
that lime syrup.

And I think it's really different,
really creative,

and I think you've done
a fantastic job.

Thank you.

Removing all of these off the plate,
that there looks beautiful.

And I think Gary's right.
You know, the syrup.

I give it a little flick, put it on the
plate, and it suddenly just lifts the dish,

and takes it to another level.

Well done.

Sharnee, you're really starting
to kick some goals.

Thank you.

Carrie.

Mango souffle
with pineapple sorbet.

Not cooked.

My worst nightmare, and there's
nothing I can do.

The tragedy here, Carrie, is that
for the want of five minutes,

you'd have had
a spectacular souffle.

Sadly, what you put in front of us
is a souffle that's undercooked and eggy.

Those kind of mistakes, you can find
yourself back in a pressure test.

Jimmy.

Cardamom and lychee rice pudding
with crispy banana bread

It's not one of your best.
The rice pudding is gluggy and heavy and

the banana bread is raw
in the center.

Definitely not an inspiring dish
at all.

Next up is Skye.

Mango mousse
with glass ball lychee

You've come an awfully long way
in a very, very short period of time,

because that is spectacular.
That is good cooking,

that is MasterChef cooking,
that is the sort of stuff

that sugarwork, that gets you to win
challenges like this. Well done.

For me, the ultimate reward is actually
creating a dish that's mildly successful.

Being in the top three would just
be an added bonus.

The next up to the tasting bench
is Fiona.

Coconut panna cotta
with caramelised mango and macadamia praline

You haven't made the perfect
panna cotta by far.

It looks terrible.

The mangoes cut really
clumsily.

I knew it was poor presentation,
and I knew it wasn't perfect,

and I knew I could do a lot better.

The next person up to the
tasting table is Marion.

Today I've taken probably one of the biggest
risks I've taken in this competition.

I think they'll love it
or they'll hate it.

Mango and lychee stack
with fish sauce caramel and chilli sugar

Marion. Marion. Marion.

That is just like bang
in my mouth.

That is great.

It's extraordinary.

It's like, it's like whoa.

It's out there, but out there
in a good way that works.

Its balance, its harmony,
the sugar, salt, sweet, sour.

It's all there.
Really, really, really

wow.

I just honestly cannot believe it.
And I can't explain

how happy and relieved
I am.

The next modern Australian dish
that we'd like to taste

belongs to Claire.

I know everything that's wrong with the
dish. There's nothing I can do to change it.

I know what's coming,
and none of it's gonna be good.

Mango bavarois
with coconut rough and caramel

Claire, are you not happy
with this dish?

No.

No.

Why does this mean so much?

It's not my style to be emotional.
It's not my style at all.

Sorry.

When it comes to cooking,
I don't have

the rich, diverse kind of cultural history
that so many people have to draw on.

And so I feel like my food
is a

a bit boring, a bit kind of
gray and lawyerish.

You know, Claire, I think
all three of us

think you're one of
the contenders here.

Thank you.

Coconut rough.
Nice idea.

The bavarois. Light.

The caramel. It's too thick.

We're not talking
train crashes here.

We're talking about a dish that doesn't
live up to the expectations we have of you.

Yeah.
- And they are high expectations.

I know.
- But this isn't the dish.

No.
- But I hope we see the dish very soon.

I feel a bit better after hearing
Matt's kind comments,

but I think I'm headed
for the bottom three.

Peter, your time has come.

Maybe they'll love it.
Who knows?

White chocolate rice pudding
with tropical fruit and macadamia praline

The rice is heavy,
soapy and chalky.

The fruit on the top
looks like carrot.

It looks like a ruin.

I know the Greeks love their ruins,
but this not a ruin that I can love, Peter.

It's a bad dish, and for me it is the worst
dish you put up in this competition.

Sorry.

I know I'm in the bottom three.

I don't think anyone got comments
worse than me today.

Don't touch it.
Yeah, yeah, yeah, I'm...

We have just tasted your modern
Australian dishes.

Dishes that have made us proud,
proud to be Australians.

But now we need to make
the decision

of who wins and which three
go through

to the pressure test.

You guys have just completed
a modern Australian invention test.

Some of you made
some mistakes.

Some of you gave us dishes
that surprised.

That is nice to see.

If I call your name,
please step forward.

Sharnee.

Skye.

Marion.

This moment is about the best
of the best.

And here they are.

Sharnee, you have tears.

Tears of joy, I hope.

Girls, you produced the three
most delicious, most impressive

dishes of the day.

Clean, clear, creative,
flavor and ideas.

I have struggled in this competition,
I've struggled with not thinking

I'm as good as everyone else.

When I put it all on the line
and I really go for it and it pays off,

it's just worth it.
It's so worth it.

Marion, Sharnee, Skye,
one of you is about to gain

a huge amount of power
in this competition.

That person is

Marion.

Wow. You know, I can make
a dessert. I won.

I'm just so excited.

Marion, you're gonna face off
against of the country's top chefs

in the celebrity chef challenge.

If that's not a golden,
glittering prize enough,

we've got something else
tucked up our sleeve.

You will find out
what that prize is

in a couple
of days.

It's torture.

Right, girl power. Get out of here,
have a glass of champagne and celebrate

See you later.

Three girls walking out of the kitchen,
smiles for miles.

We've created something that's
super juicy today,

so it feels good
all around.

Now for the bad news.
The three people

who will face a pressure test
tomorrow

and risk going home.

If you hear your name,
please step forward.

Carrie.

Peter.

And Jimmy.

The rest of you did enough

to keep yourself in the competition
for a few more days.

You can go home now.

Carrie, you've been in pressure
tests before,

you've been in eliminations
before.

How do you feel going
to this one?

Every time you walk through
those doors,

there's a risk that it will
be for the last time.

And that feeling is coming back
and it's scary and although I've been there,

nothing can prepare you for it.

I'm not ready to go.

Carrie, Jimmy, Peter,
you're about to face

a personal food
Everest.

But as Edmund Hilary said,

it's not the mountain you have
to conquer, it is yourselves.

Go home. Think about that.

Come back with your A game
and be prepared to fight

for your place in this competition.

Being in the bottom three with
Peter and Carrie

is probably the worst outcome
for me today.

This competition's just got
that much harder.

There's no time for mediocrity.
There's no time for bad dishes.

It's time for clear thought
and clever cooking.

Tomorrow night
on MasterChef Australia.

This is a pressure test
like no other.

The bottom three hit the ground
running in Melbourne

for the start of a massive week.

I am so excited.

The race is on to recreate
Stephanie Alexander's classic dish.

What a privilege to have her here.

I want to make her proud as well
as make myself proud.

Time is running out as they
cook for they life.

Come on guys,
give it your best.

I've got a lot to do in
a very short amount of time.

And for someone the MasterChef
journey will end.

Stephanie, it's a tough decision.
- It is a tough decision.

One of them is not
returning to Sydney.

The question is, who is it
gonna be?