1 00:00:07,308 --> 00:00:09,377 NARRATOR: Previously on MasterChef Australia... 2 00:00:09,377 --> 00:00:11,479 You may lift your lids now. 3 00:00:11,479 --> 00:00:14,182 CONTESTANTS: Oooh! 4 00:00:14,182 --> 00:00:15,816 What the heck is this? 5 00:00:15,816 --> 00:00:20,488 The everything box was as tricky as ever. 6 00:00:20,488 --> 00:00:24,358 It's a MasterChef classic that has brought past contestants 7 00:00:24,358 --> 00:00:25,393 to their knees. 8 00:00:25,393 --> 00:00:27,861 Their feelings were mixed. 9 00:00:27,861 --> 00:00:29,597 (BLOWS KISS) Pretty great ingredients. 10 00:00:29,597 --> 00:00:31,399 They sort of lean on each other pretty well. 11 00:00:31,399 --> 00:00:33,301 DECLAN: This is my kind of mystery box. 12 00:00:33,301 --> 00:00:34,968 It's all produce that I love,. 13 00:00:34,968 --> 00:00:38,239 This has to be the hardest mystery box. 14 00:00:38,239 --> 00:00:40,908 But the dishes were amazing. 15 00:00:40,908 --> 00:00:42,610 JOCK: The empanada pastry is epic. 16 00:00:42,610 --> 00:00:46,947 ANDY: Restaurant-worthy, top-7-worthy, finale-worthy. 17 00:00:46,947 --> 00:00:50,318 It's a perfect plate of food, so, well done, man. 18 00:00:50,318 --> 00:00:52,153 Thanks, guys. Thank you very much. Honestly, well done. 19 00:00:52,153 --> 00:00:53,787 CATH: Oh, yes! (APPLAUSE) 20 00:00:54,988 --> 00:00:59,960 Tonight, the bottom three are bringing the girl power... 21 00:00:59,960 --> 00:01:03,497 CATH: I am going to fight so hard. I'm not ready to go home! 22 00:01:03,497 --> 00:01:08,602 ...as they take on a Pressure Test from a true trailblazer. 23 00:01:13,241 --> 00:01:15,476 (TENSE MUSIC) 24 00:01:25,819 --> 00:01:28,656 RUE: I just feel like laughing. (LAUGHS NERVOUSLY) 25 00:01:28,656 --> 00:01:30,724 MALISSA: Would be good. 26 00:01:30,724 --> 00:01:32,760 CATH: It's a big day today. 27 00:01:32,760 --> 00:01:35,196 It's my first-ever Pressure Test 28 00:01:35,196 --> 00:01:37,097 and someone is going home. 29 00:01:37,097 --> 00:01:40,601 So, it's going to be an epic battle today. 30 00:01:40,601 --> 00:01:42,136 Good luck today. Thank you. 31 00:01:42,136 --> 00:01:43,571 Good luck. First one, hey? 32 00:01:43,571 --> 00:01:45,239 Yeah. First one for you and I. 33 00:01:45,239 --> 00:01:47,641 Yeah. Baptism by fire. 34 00:01:47,641 --> 00:01:48,842 Yeah. (LAUGHS) 35 00:01:48,842 --> 00:01:51,412 Thanks, girls. That's OK. 36 00:01:53,614 --> 00:01:55,216 (APPLAUSE AND CHEERING) 37 00:01:56,217 --> 00:01:57,885 CONTESTANT: Whoo! 38 00:02:01,255 --> 00:02:03,291 Morning, ladies! 39 00:02:03,291 --> 00:02:05,125 Come down. 40 00:02:14,034 --> 00:02:16,704 Well, just in case it wasn't obvious, 41 00:02:16,704 --> 00:02:20,241 to make it this far in this competition, it's extraordinary. 42 00:02:21,242 --> 00:02:24,678 Even with everything that we've thrown at you, you're still here, 43 00:02:24,678 --> 00:02:28,182 still standing, and top 6 is just one cook away. 44 00:02:29,183 --> 00:02:31,685 You ladies have clearly got what it takes. 45 00:02:32,786 --> 00:02:36,390 But for one of you, unfortunately, it's the end of the line. 46 00:02:37,991 --> 00:02:42,396 Rue, there's a smile but I never know what that means. 47 00:02:42,396 --> 00:02:46,434 Where's your head at? (LAUGHS) I had such a great sleep. 48 00:02:46,434 --> 00:02:49,503 (LAUGHS) I, um, coming into today, 49 00:02:49,503 --> 00:02:52,806 I sat on the edge of my bed, you know, 50 00:02:52,806 --> 00:02:55,509 and I thought about all the great things that have happened. 51 00:02:55,509 --> 00:02:59,880 I was like, "Look, if I go home, I'll be still sad, 52 00:02:59,880 --> 00:03:02,750 "but I have so much to be grateful for. 53 00:03:02,750 --> 00:03:05,986 "But I'm going to come in here and I'm going to give it my all." 54 00:03:05,986 --> 00:03:09,357 Cath, first Pressure Test, and, Rue, first Pressure Test. 55 00:03:09,357 --> 00:03:10,991 Yeah. That's right. I just realised. 56 00:03:10,991 --> 00:03:13,160 So, bring it on. 57 00:03:13,160 --> 00:03:15,496 Whoo! Malissa. MALISSA: Ohhh. 58 00:03:15,496 --> 00:03:18,131 You know where I'm going, don't you? Yeah, I know. 59 00:03:18,131 --> 00:03:20,434 Straight to that pin. Yeah, I know. 60 00:03:20,434 --> 00:03:22,035 We'll see what's going on under there, 61 00:03:22,035 --> 00:03:23,637 but, you know, I've got it. 62 00:03:23,637 --> 00:03:26,540 If I need to use it, I'm not afraid to use it, you know. 63 00:03:26,540 --> 00:03:29,042 I've worked really hard to get this. 64 00:03:30,043 --> 00:03:32,012 Buckle up, ladies, 'cause today's Pressure Test, 65 00:03:32,012 --> 00:03:36,850 it is set by an internationally renowned superstar. 66 00:03:36,850 --> 00:03:38,786 Ooh! 67 00:03:38,786 --> 00:03:40,053 Wow! 68 00:03:40,053 --> 00:03:41,221 Oh! 69 00:03:41,221 --> 00:03:44,024 Trained by the best to be the absolute best, 70 00:03:44,024 --> 00:03:47,661 she opened her first restaurant in the UK in 2017... 71 00:03:47,661 --> 00:03:48,896 RUE: Oh! CATH: Ohhh! 72 00:03:48,896 --> 00:03:52,300 ...and it was a smash hit. I know who that is. Oh, my gosh. 73 00:03:52,300 --> 00:03:54,902 To pay homage to her success, 74 00:03:54,902 --> 00:03:59,640 in 2021, she opened a second restaurant right here in Australia. 75 00:03:59,640 --> 00:04:01,108 It's Clare Smyth. 76 00:04:01,108 --> 00:04:06,680 She is one of the best chefs in the whole world, 77 00:04:06,680 --> 00:04:11,552 holding three Michelin stars and three Chef's Hats. 78 00:04:13,521 --> 00:04:15,456 Please welcome 79 00:04:15,456 --> 00:04:18,158 from Core and Oncore, 80 00:04:18,158 --> 00:04:21,128 the legendary Clare Smyth! 81 00:04:21,128 --> 00:04:22,896 (EPIC MUSIC) 82 00:04:22,896 --> 00:04:24,998 (CHEERING) 83 00:04:24,998 --> 00:04:28,068 (THEO WHISTLES) 84 00:04:30,037 --> 00:04:33,240 Oh! (LAUGHS) Oh, my gosh! 85 00:04:33,240 --> 00:04:35,809 It's actually Clare Smyth! 86 00:04:35,809 --> 00:04:38,446 I'm such a big fan of hers. 87 00:04:38,446 --> 00:04:40,448 How are you? MELISSA: Mwah. Mwah. 88 00:04:40,448 --> 00:04:43,050 Hello, Clare. How are you? Good. 89 00:04:44,952 --> 00:04:47,488 Clare, welcome back to the MasterChef kitchen. 90 00:04:47,488 --> 00:04:48,489 Oh, thank you. 91 00:04:48,722 --> 00:04:50,724 It's always an honour to have you here in the kitchen. 92 00:04:50,724 --> 00:04:52,726 How have you been? Good. Good to be back. 93 00:04:52,726 --> 00:04:54,562 Very excited for today. Yeah? 94 00:04:54,562 --> 00:04:57,465 How's Oncore going? Obviously... How long has it been now? 95 00:04:57,465 --> 00:04:59,933 Just over a year. Yeah. Amazing. 96 00:04:59,933 --> 00:05:01,469 Three Chef's Hats. Congratulations. Thank you. 97 00:05:01,469 --> 00:05:04,638 Obviously, three Michelin stars also still maintained. 98 00:05:04,638 --> 00:05:06,073 Yeah. Congratulations. 99 00:05:06,073 --> 00:05:11,244 Yeah. I mean, it just takes such hard work, dedication, focus. 100 00:05:11,244 --> 00:05:14,748 Every day, every meal, every dish has got to be perfect. 101 00:05:14,748 --> 00:05:17,150 And it's not... You can never stand still. 102 00:05:17,150 --> 00:05:18,586 You've got to keep evolving. 103 00:05:18,586 --> 00:05:21,755 You know, even me today, you know, I'm still learning every day, 104 00:05:21,755 --> 00:05:22,923 still pushing. 105 00:05:22,923 --> 00:05:24,425 The world of food technology 106 00:05:24,425 --> 00:05:27,194 just... it expands all the time and you've got to stay with it, 107 00:05:27,194 --> 00:05:29,497 you've got to stay at the top of your game. 108 00:05:31,465 --> 00:05:34,234 Rue, Clare Smyth in the house. 109 00:05:35,936 --> 00:05:39,106 - Hey? - Oh, my gosh! I'm such a big fan. 110 00:05:39,106 --> 00:05:41,642 (CACKLES) 111 00:05:41,642 --> 00:05:46,046 I definitely know that whatever is in there is going to be hard. (LAUGHS) 112 00:05:46,046 --> 00:05:48,516 Ohh. But I still love you. 113 00:05:48,516 --> 00:05:50,050 Oh, thank you, thank you. 114 00:05:50,050 --> 00:05:52,185 Hopefully you'll still love me at the end. 115 00:05:52,185 --> 00:05:54,922 I hope so. (LAUGHS) 116 00:05:54,922 --> 00:05:58,225 Clare, would you like to show them what's under there? 117 00:05:58,225 --> 00:05:59,827 Sure. Go on. 118 00:05:59,827 --> 00:06:02,796 And today, you're cooking my... 119 00:06:02,796 --> 00:06:04,832 (SUSPENSEFUL MUSIC) 120 00:06:12,305 --> 00:06:13,874 ...beef and oyster. 121 00:06:13,874 --> 00:06:15,909 Oh! Wow! 122 00:06:15,909 --> 00:06:18,646 RUE: Oh, my gosh. (LAUGHS) 123 00:06:24,051 --> 00:06:28,789 CATH: This dish is absolutely divine. 124 00:06:28,789 --> 00:06:30,023 I actually... 125 00:06:30,290 --> 00:06:35,128 I catch my breath just looking at it, just the way it's presented. 126 00:06:35,128 --> 00:06:39,232 It's so beautiful. It's just the creativity is amazing. 127 00:06:39,232 --> 00:06:43,136 Ohhh. I'm so emotional. That is so beautiful. 128 00:06:44,371 --> 00:06:47,441 Clare, talk us through the different components we're looking at here. 129 00:06:47,441 --> 00:06:49,943 Yep. So you have beef and oyster in two parts. 130 00:06:49,943 --> 00:06:53,914 So this is the Victorian-era beef and oyster pie, a take on it. 131 00:06:53,914 --> 00:06:55,716 And then this is the modern-day 132 00:06:55,716 --> 00:06:59,720 with Wagyu beef and poached Sydney rock oysters. 133 00:06:59,720 --> 00:07:04,291 And in this pie is beef tongue, beef shin, poached oysters, 134 00:07:04,291 --> 00:07:07,728 and this crisp on the top is made with, um... with oysters. 135 00:07:07,728 --> 00:07:09,329 So it's similar to a prawn cracker. Ahh! 136 00:07:09,329 --> 00:07:10,698 Wow. But made with oysters. 137 00:07:10,698 --> 00:07:14,301 And on here you've got a beautiful seared Wagyu beef, 138 00:07:14,301 --> 00:07:16,937 poached oysters, a raw beef, 139 00:07:16,937 --> 00:07:19,039 you've got an oyster emulsion. 140 00:07:20,474 --> 00:07:22,409 And then this, I grew up in Ireland 141 00:07:22,409 --> 00:07:24,478 and we always have Guinness and oysters, 142 00:07:24,478 --> 00:07:26,279 so this is a take on Guinness and oysters. 143 00:07:26,279 --> 00:07:27,881 So there's a beef sauce on the bottom 144 00:07:27,881 --> 00:07:30,083 with an oyster sauce on the top. 145 00:07:30,083 --> 00:07:32,786 You'll stir it together and serve it with the beef. 146 00:07:32,786 --> 00:07:34,488 So we would just mix the two together 147 00:07:34,488 --> 00:07:36,957 till we get a nice cream. 148 00:07:38,358 --> 00:07:39,326 MALISSA: Oh, wow! 149 00:07:39,326 --> 00:07:42,362 And then we're gonna serve that sauce. 150 00:07:45,566 --> 00:07:46,534 That's it. 151 00:07:46,534 --> 00:07:47,668 Oh. 152 00:07:48,802 --> 00:07:50,504 Alright, you ready to taste the dish? 153 00:07:50,504 --> 00:07:51,505 RUE: Yes. 154 00:07:51,505 --> 00:07:53,006 CATH: Mm-hm. Mm-hm. Let's do it. 155 00:07:53,006 --> 00:07:54,174 OK. 156 00:08:00,313 --> 00:08:02,149 MALISSA: Wow. 157 00:08:02,149 --> 00:08:04,184 And this tastes like oysters too. 158 00:08:04,184 --> 00:08:08,388 I'm eating this food and I'm thinking, like, luxury. 159 00:08:09,389 --> 00:08:12,492 Damn. Pass me my Louis Vuitton bag. (GIGGLES) 160 00:08:12,492 --> 00:08:14,528 Wow. That's beautiful. 161 00:08:14,528 --> 00:08:16,930 That is so perfectly cooked. 162 00:08:16,930 --> 00:08:18,999 I can't believe I'm gonna try and make this! 163 00:08:18,999 --> 00:08:23,671 The beef and oyster sauce, it's so beautiful and so flavoursome. 164 00:08:23,671 --> 00:08:27,107 I know that's gonna be really hard to achieve 165 00:08:27,107 --> 00:08:29,710 and it's gonna take a lot of time to get to that point. 166 00:08:29,710 --> 00:08:33,146 To get the sauce itself to that really nice coating consistency, 167 00:08:33,146 --> 00:08:35,649 that's really something that you're gonna have to control 168 00:08:35,649 --> 00:08:37,651 to know when it's just perfect. 169 00:08:37,651 --> 00:08:41,188 If you start to now think about every single thing on here, 170 00:08:41,188 --> 00:08:43,356 there's a considerable amount of work to do. 171 00:08:43,356 --> 00:08:47,494 I have absolutely never made anything like this before. 172 00:08:47,494 --> 00:08:50,497 These are many pressure points of this dish. 173 00:08:52,399 --> 00:08:53,967 MELISSA: Rue, Cath, Mal... 174 00:08:55,268 --> 00:08:57,470 ...to re-create Clare's beef and oyster... 175 00:08:58,706 --> 00:09:01,742 ...we're giving you five hours. 176 00:09:01,742 --> 00:09:02,910 Ohh! 177 00:09:02,910 --> 00:09:04,011 THEO: Wow. 178 00:09:04,011 --> 00:09:05,278 (CHUCKLES NERVOUSLY) 179 00:09:05,278 --> 00:09:06,279 (THEO EXHALES) 180 00:09:06,580 --> 00:09:11,251 You will have a further 15 minutes plating up before we taste. 181 00:09:11,251 --> 00:09:12,419 Whoo! 182 00:09:12,419 --> 00:09:13,587 Wow. 183 00:09:13,587 --> 00:09:16,590 Do not be fooled, because it sounds like a lot of time... 184 00:09:16,590 --> 00:09:17,591 No. 185 00:09:17,591 --> 00:09:19,459 ...but you know better than anyone 186 00:09:19,459 --> 00:09:22,095 just how fast it goes in this kitchen. 187 00:09:22,095 --> 00:09:23,831 MALISSA: Yep. 188 00:09:25,032 --> 00:09:28,969 The recipe, the equipment and all of the ingredients are at your benches, 189 00:09:28,969 --> 00:09:31,504 and, of course, the dish that least represents Clare's 190 00:09:31,504 --> 00:09:34,942 in both look and taste will send its maker home. 191 00:09:36,443 --> 00:09:40,748 Malissa, you have that beautiful, shiny immunity pin 192 00:09:40,748 --> 00:09:43,817 which means that at any point during the cook from the time it starts... 193 00:09:43,817 --> 00:09:44,818 Yep. 194 00:09:45,285 --> 00:09:48,088 ...right until the very last second, you can play that pin, become safe, 195 00:09:48,088 --> 00:09:49,690 head on up to the gantry. 196 00:09:49,690 --> 00:09:51,324 Yep. Guaranteed top 6. 197 00:09:53,226 --> 00:09:54,928 Clare, would you like to do the honours? 198 00:09:54,928 --> 00:09:55,996 Yes, please. 199 00:09:55,996 --> 00:09:58,231 I'm wishing you the very, very best of luck. 200 00:09:59,332 --> 00:10:01,434 And your time starts now! 201 00:10:01,434 --> 00:10:03,637 (CHEERING) 202 00:10:03,637 --> 00:10:05,205 (TENSE MUSIC) 203 00:10:09,576 --> 00:10:11,111 CATH: My first Pressure Test, 204 00:10:11,111 --> 00:10:14,347 so it's, um... a little bit excited, a little bit nervous. 205 00:10:14,347 --> 00:10:16,750 I'm just trying to... just trying to relax and breathe. 206 00:10:16,750 --> 00:10:18,051 OK. 207 00:10:18,051 --> 00:10:20,553 I've come here feeling really good. 208 00:10:20,553 --> 00:10:22,355 I can most definitely get through this, 209 00:10:22,355 --> 00:10:28,461 so my strategy is to really just read the recipe, go step by step. 210 00:10:28,461 --> 00:10:31,098 Yeah, I'm ready for it. 211 00:10:31,098 --> 00:10:33,901 MALISSA: Argh! Another Pressure Test. I feel OK. 212 00:10:33,901 --> 00:10:36,970 I have done so many eliminations now. 213 00:10:36,970 --> 00:10:39,707 It's just... It just plays on your mind. 214 00:10:39,707 --> 00:10:41,574 RUE: Oh, my gosh. 215 00:10:41,574 --> 00:10:44,377 134 steps today. 216 00:10:44,377 --> 00:10:46,780 It's a lot. 217 00:10:46,780 --> 00:10:49,950 It's like climbing Mount Kilimanjaro. 218 00:10:49,950 --> 00:10:51,919 OK, big chuck bones. 219 00:10:51,919 --> 00:10:57,791 The first thing I have to make is the beef and oyster sauce. 220 00:10:57,791 --> 00:11:00,593 When I tasted Clare's dish, 221 00:11:00,593 --> 00:11:04,865 the depth of flavour in that sauce, it's so rich! 222 00:11:04,865 --> 00:11:07,067 Like, oh, my gosh. 223 00:11:07,067 --> 00:11:11,071 I have to get everything packed full of flavour. 224 00:11:12,072 --> 00:11:16,977 I have to get my beef bones in the oven just to caramelise. 225 00:11:16,977 --> 00:11:18,879 And whilst they caramelise, 226 00:11:18,879 --> 00:11:24,684 I get started on gently melting the Wagyu fat 227 00:11:24,684 --> 00:11:28,188 before I cook at the other ingredients in that fat. 228 00:11:29,957 --> 00:11:32,059 This is such an integral part of the dish 229 00:11:32,059 --> 00:11:36,663 because I have to nail the flavours from the start 230 00:11:36,663 --> 00:11:40,834 so that the flavours are as close to Clare's as possible. 231 00:11:46,740 --> 00:11:48,375 MALISSA: I've got my beef fat cooking 232 00:11:48,375 --> 00:11:50,410 on a really, really low temperature 233 00:11:50,410 --> 00:11:52,412 for the beef and oyster sauce. 234 00:11:52,412 --> 00:11:56,850 I add in my garlic, my shallots, my button mushrooms, my carrot. 235 00:11:56,850 --> 00:12:00,487 I have cooked my Guinness down to a syrup 236 00:12:00,487 --> 00:12:03,824 and now I'm going to add in my cooked beef bones 237 00:12:03,824 --> 00:12:07,928 and I'm going to bring that up to a boil and then allow that to simmer. 238 00:12:07,928 --> 00:12:09,362 This is a really big recipe. 239 00:12:09,362 --> 00:12:12,332 Um, there's no time to really rest. 240 00:12:12,332 --> 00:12:15,435 And it's five hours. It's gonna be a really long cook. 241 00:12:15,435 --> 00:12:18,205 But just gotta keep moving, keep pushing. 242 00:12:18,205 --> 00:12:20,974 I can feel that I'm really moving quickly today. 243 00:12:20,974 --> 00:12:24,644 I'm trying my best to hustle really hard at the start 244 00:12:24,644 --> 00:12:27,915 because what I've learnt from doing other Pressure Tests is 245 00:12:27,915 --> 00:12:31,518 you can't just move quickly in the last 30 minutes or the last hour. 246 00:12:31,518 --> 00:12:36,423 You need to move as fast as you can from the moment that clock starts. 247 00:12:38,125 --> 00:12:39,726 (READS) "Dice some Wagyu beef..." 248 00:12:39,726 --> 00:12:42,963 Wagyu beef. Wagyu beef trim. 249 00:12:43,964 --> 00:12:46,599 500 grams. RHIANNON: Come on, Cath. 250 00:12:47,600 --> 00:12:49,002 500 grams. 251 00:12:49,002 --> 00:12:54,107 This recipe is just so extensive and so intricate. 252 00:12:54,107 --> 00:12:58,278 I've already wasted so much time reading the recipe, 253 00:12:58,278 --> 00:13:00,948 so I'm already behind. 254 00:13:00,948 --> 00:13:04,017 I'm working on Clare's beef and oyster sauce. 255 00:13:04,017 --> 00:13:06,386 The bones are in the oven 256 00:13:06,386 --> 00:13:08,255 and I'm cooking the beef fat. 257 00:13:09,322 --> 00:13:11,458 But it's not looking great. 258 00:13:13,593 --> 00:13:15,028 Just... was there smoking? 259 00:13:15,028 --> 00:13:17,630 It just seems to... It's the beef fat. 260 00:13:17,630 --> 00:13:20,467 You've got beef fat in? Yeah, it's the fat. 261 00:13:20,467 --> 00:13:24,737 Is it up too high? I don't know. I have it on low, then it was off. 262 00:13:24,737 --> 00:13:26,173 I've turned the burner up 263 00:13:26,173 --> 00:13:29,609 and now there's smoke billowing out of the stock pot. 264 00:13:29,609 --> 00:13:31,678 Just looks burnt. It looks burnt. 265 00:13:31,678 --> 00:13:33,146 It does, doesn't it? 266 00:13:33,146 --> 00:13:35,215 I don't know what it's meant to look like, Cath. 267 00:13:35,215 --> 00:13:36,583 I don't know either. 268 00:13:36,583 --> 00:13:39,786 This the worst start that I can imagine. 269 00:13:48,028 --> 00:13:50,130 (BIRDSONG) 270 00:13:50,130 --> 00:13:52,132 (TENSE MUSIC) 271 00:13:52,132 --> 00:13:54,267 Just looks burnt. It looks burnt. 272 00:13:54,267 --> 00:13:56,103 It does, doesn't it? I can't see it. 273 00:13:56,103 --> 00:13:57,104 Yeah. 274 00:13:57,204 --> 00:13:59,272 I don't know what it's meant to look like, Cath. 275 00:13:59,272 --> 00:14:00,974 I don't know either. 276 00:14:02,009 --> 00:14:03,376 Do I keep going? 277 00:14:03,376 --> 00:14:05,645 Do I keep... 278 00:14:05,645 --> 00:14:07,814 Do I start off like this? 279 00:14:07,814 --> 00:14:10,383 Or do I have to start again? 280 00:14:10,383 --> 00:14:14,421 I'm looking up at the girls and I can see they've got a lot more on 281 00:14:14,421 --> 00:14:15,889 than what I have. 282 00:14:16,890 --> 00:14:20,027 I have to try not to let the panic me. 283 00:14:20,027 --> 00:14:22,930 I'm just not sure. I just reckon it looks too burnt. 284 00:14:22,930 --> 00:14:24,797 DECLAN: You're alright, Cath. Trust your instincts. 285 00:14:24,797 --> 00:14:25,798 Yeah. Yeah. 286 00:14:25,798 --> 00:14:27,567 Don't let the wheels fall off the bus. 287 00:14:27,567 --> 00:14:29,569 I have to do it again. Have you got enough? 288 00:14:29,569 --> 00:14:31,338 Yeah. I just don't think... 289 00:14:31,338 --> 00:14:34,174 I'm gonna have to melt it again. It's gonna take a while. 290 00:14:39,246 --> 00:14:41,348 I'm a bit worried about Cath. 291 00:14:41,348 --> 00:14:43,316 She's actually still on her beef stock. 292 00:14:43,316 --> 00:14:45,485 These guys have moved on. 293 00:14:45,485 --> 00:14:50,123 Oh, my God! Where is it? Have I got any more? 294 00:14:50,123 --> 00:14:51,858 So, yeah, I'm really worried about Cath. 295 00:14:52,859 --> 00:14:54,995 I'm feeling a little bit frantic. 296 00:14:54,995 --> 00:14:59,399 I'm feeling like it's gonna be a long, hard road. 297 00:14:59,399 --> 00:15:02,869 (READS) "So place a large frypan over high heat until hot." 298 00:15:02,869 --> 00:15:05,638 I'm tracking good so far, I think. 299 00:15:05,638 --> 00:15:08,108 Kinda getting through things quickly, which is good. 300 00:15:08,108 --> 00:15:11,511 My beef sauce is now simmering away. 301 00:15:11,511 --> 00:15:15,148 Now I need to start working on my beef ragu. 302 00:15:15,148 --> 00:15:18,385 Clare's beef ragu was really soft. 303 00:15:18,385 --> 00:15:20,053 The texture was really beautiful. 304 00:15:20,053 --> 00:15:22,922 There was so much flavour going on there. 305 00:15:22,922 --> 00:15:26,026 I need to season my beef shins 306 00:15:26,026 --> 00:15:28,728 and then I need to caramelise them in a hot pan. 307 00:15:28,728 --> 00:15:30,197 CONTESTANT: That looks good. 308 00:15:30,197 --> 00:15:31,731 Once I've caramelised them 309 00:15:31,731 --> 00:15:33,967 and I'm really happy with the colour on the outside, 310 00:15:33,967 --> 00:15:35,568 I'll pop them into the pressure cooker. 311 00:15:35,568 --> 00:15:40,073 I'm adding in beef braising liquid, carrots, celery and onion. 312 00:15:40,073 --> 00:15:43,743 I'm gonna leave that for an hour. 313 00:15:43,743 --> 00:15:47,347 Meanwhile, I'm gonna move on to making my oyster sauce. 314 00:15:47,347 --> 00:15:51,184 Want some good news? You're already a fifth of the way through. 315 00:15:51,184 --> 00:15:54,654 One hour down. Four hours to go. Oh, you're joking! 316 00:15:54,654 --> 00:15:57,757 (APPLAUSE AND CHEERING) RHIANNON: Come on, guys! Come on! 317 00:16:00,227 --> 00:16:01,528 BRENT: Go, Rue. Push. 318 00:16:01,528 --> 00:16:04,664 RUE: Malissa is the queen of Pressure Tests 319 00:16:04,664 --> 00:16:08,068 and is moving quicker than me. 320 00:16:08,068 --> 00:16:13,173 I have my Wagyu beef sauce simmering away. 321 00:16:13,173 --> 00:16:16,009 And I'm working on my beef ragu. 322 00:16:16,009 --> 00:16:20,080 And once that's in the pressure cooker, 323 00:16:20,080 --> 00:16:22,049 I have to move on to the next thing. 324 00:16:22,049 --> 00:16:24,217 There is so much to do still. 325 00:16:24,217 --> 00:16:26,919 And I have to keep my pace up. 326 00:16:26,919 --> 00:16:29,256 Otherwise, I will fall behind. 327 00:16:29,256 --> 00:16:34,261 I get started on my oyster sauce for the beef and oyster sauce. 328 00:16:34,261 --> 00:16:37,030 Get it, Rue! Get it! Go! (RUE GRUNTS) 329 00:16:37,030 --> 00:16:38,631 THEO: I want to see angry! Come on. 330 00:16:38,631 --> 00:16:39,866 Oh! Yeah! 331 00:16:39,866 --> 00:16:41,568 (TENSE MUSIC) 332 00:16:45,972 --> 00:16:47,107 OK. 333 00:16:51,144 --> 00:16:52,312 Ohhh! 334 00:16:54,714 --> 00:16:56,916 Oh, Cath, come on, come on, come on. 335 00:16:56,916 --> 00:16:59,952 Because I burnt my beef fat, I'm so behind. 336 00:16:59,952 --> 00:17:02,422 Oh, my God, that is taking so long. 337 00:17:02,422 --> 00:17:04,023 There's no time to stop. 338 00:17:04,023 --> 00:17:06,759 I just have to motor and just go, go, go. 339 00:17:06,759 --> 00:17:08,995 My beef sauce is simmering. 340 00:17:08,995 --> 00:17:11,664 Now I'm doing the beef ragu. 341 00:17:11,664 --> 00:17:13,600 And I'm just trying to make up some time. 342 00:17:13,600 --> 00:17:16,035 "..to a bowl of iced water." 343 00:17:16,035 --> 00:17:17,404 Cath. Hey, Cath. 344 00:17:17,404 --> 00:17:18,505 Hi! 345 00:17:18,505 --> 00:17:20,407 How are we? I'm behind! 346 00:17:20,407 --> 00:17:22,209 Just gotta get it... One step at a time. 347 00:17:22,209 --> 00:17:23,943 That's all you can do. Yeah, that's right. 348 00:17:23,943 --> 00:17:26,546 The thing is you're actually aware that you're behind. 349 00:17:26,546 --> 00:17:29,116 Yeah. Yeah. So I need to not let that worry me, so... 350 00:17:29,116 --> 00:17:31,318 No. You just need to move... I just have to motor. 351 00:17:31,318 --> 00:17:33,052 You need to move faster and more efficiently. 352 00:17:33,052 --> 00:17:34,053 Yep. 353 00:17:34,053 --> 00:17:36,223 The efficiency has gotta be your thing today. 354 00:17:36,223 --> 00:17:38,024 Yeah, that's right. As I see it. 355 00:17:38,024 --> 00:17:39,559 Yep. (JOCK LAUGHS) 356 00:17:39,559 --> 00:17:41,728 Ha ha! Tricked ya! Tricked ya! Where are we going? 357 00:17:41,728 --> 00:17:44,531 (CATH AND RHIANNON LAUGH) This is great fun. 358 00:17:44,531 --> 00:17:46,933 (LAUGHS) Maybe this is why you're behind. 359 00:17:46,933 --> 00:17:48,901 I think... No, no. No. 360 00:17:48,901 --> 00:17:51,438 No. No! No! No! No! 361 00:17:51,438 --> 00:17:53,840 Did you have a redo of something? Yeah, I did. 362 00:17:53,840 --> 00:17:56,809 I was a bit worried about the fat at the start. It was melting. 363 00:17:56,809 --> 00:17:59,412 I felt it was too hot. I reckon it was a bit burnt. 364 00:17:59,412 --> 00:18:00,413 Ah. Yeah, OK. 365 00:18:00,413 --> 00:18:02,014 You've got a really good palate. One hour... 366 00:18:02,014 --> 00:18:03,916 I've said that a few times. Yeah, thank you. 367 00:18:03,916 --> 00:18:05,652 Trusting your palate is a big thing here. 368 00:18:05,652 --> 00:18:07,887 Yeah, guys. Thank you. Yeah. Work fast, work efficiently. 369 00:18:07,887 --> 00:18:09,356 And always taste. Yeah, I will. 370 00:18:09,356 --> 00:18:11,191 Good luck! Alright. Thanks, guys! 371 00:18:11,191 --> 00:18:13,526 RHIANNON: Go, Cath! Come on! Come on, Cath, come on! 372 00:18:13,526 --> 00:18:16,363 Come on! Talk yourself up there. Come on! 373 00:18:16,363 --> 00:18:18,431 Wow! Wow! 374 00:18:21,868 --> 00:18:23,870 We're right in the thick of it now, ladies. 375 00:18:23,870 --> 00:18:26,105 Two hours down, three hours to go! 376 00:18:26,105 --> 00:18:28,708 RHIANNON: Yeah! Let's go, ladies! 377 00:18:28,708 --> 00:18:31,211 DECLAN: Let's go, Cath! RHIANNON: Come on, Cath! 378 00:18:31,211 --> 00:18:32,612 Let's go, Rue! 379 00:18:32,612 --> 00:18:35,948 DECLAN: Nice! You're going awesome, Malissa. 380 00:18:35,948 --> 00:18:37,684 GANTRY CONTESTANTS: Whoo! 381 00:18:37,684 --> 00:18:40,687 RUE: It's time to release the pressure cooker for my ragu. 382 00:18:40,687 --> 00:18:43,156 I strain my sauce 383 00:18:43,156 --> 00:18:45,792 and I have to reduce that by half. 384 00:18:45,792 --> 00:18:49,396 I have my potatoes going. 385 00:18:49,396 --> 00:18:51,331 I have my oysters poaching. 386 00:18:51,331 --> 00:18:54,567 I have my stock simmering. 387 00:18:54,567 --> 00:18:56,403 And I'm only on page three. 388 00:18:56,403 --> 00:18:59,272 And it's been two hours. 389 00:18:59,272 --> 00:19:01,208 OK. "Poach oysters. 390 00:19:01,208 --> 00:19:05,278 "Place a fine sieve over a medium stainless steel bowl." 391 00:19:05,278 --> 00:19:08,181 My Wagyu beef sauce is simmering away. 392 00:19:08,181 --> 00:19:11,351 The first stage of my oyster sauce is on the go. 393 00:19:11,351 --> 00:19:14,821 And the sauce for my beef ragu has reduced by half. 394 00:19:14,821 --> 00:19:16,589 It's tasting really yummy. 395 00:19:16,589 --> 00:19:19,058 I'm really happy with the flavour of that. 396 00:19:19,058 --> 00:19:21,494 I'm in a really good place right now. 397 00:19:21,494 --> 00:19:22,595 OK. 398 00:19:22,595 --> 00:19:24,197 (SINGSONGS) Malissa! Hello, Malissa. 399 00:19:24,197 --> 00:19:26,333 Hello! How's it going? 400 00:19:26,333 --> 00:19:27,934 You good? I'm going good. 401 00:19:27,934 --> 00:19:30,370 Are you having a good cook? Yeah, I'm having a good cook. 402 00:19:30,370 --> 00:19:32,539 I feel good. Yeah. I gotta believe in myself. 403 00:19:32,539 --> 00:19:34,073 You have... Exactly. Absolutely. 404 00:19:34,073 --> 00:19:36,008 That is it for me. Yeah, yeah. Yeah, yeah. 405 00:19:36,008 --> 00:19:39,178 And I think you're a much stronger cook than you think you might be. 406 00:19:39,178 --> 00:19:42,081 OK, yeah. I... Yeah, I don't know. (LAUGHS) 407 00:19:42,081 --> 00:19:44,251 You can't win if you're not in the top 6. 408 00:19:44,251 --> 00:19:46,185 Exactly. (LAUGHS) 409 00:19:46,185 --> 00:19:48,020 He wants me to use my pin! I know! 410 00:19:48,020 --> 00:19:51,157 I just don't want to walk out the door with that thing on your chest... 411 00:19:51,157 --> 00:19:52,692 I won't. No. ...and go, "Wow." 412 00:19:52,692 --> 00:19:54,427 I will not. Yeah. "What could have been?" 413 00:19:54,427 --> 00:19:56,263 I definitely won't. That's all. I've seen it happen. 414 00:19:56,263 --> 00:19:58,064 Imagine playing the pin when you didn't have to. 415 00:19:58,064 --> 00:20:00,032 But you are already in the top 6. 416 00:20:00,032 --> 00:20:02,034 But what if you need the pin... I'm not listening! 417 00:20:02,034 --> 00:20:04,237 What if you need the pin to get in the finals? 418 00:20:04,237 --> 00:20:05,738 Yeah, that's true. Right? 419 00:20:05,738 --> 00:20:07,974 But she may not get the chance. 420 00:20:07,974 --> 00:20:11,811 Can you guys go away? (ALL LAUGH) 421 00:20:11,811 --> 00:20:14,113 RHIANNON: You're going well, Mal! DECLAN: Yeah, come on, Mal! 422 00:20:14,113 --> 00:20:16,148 Whoo-hoo! Thank you! 423 00:20:16,148 --> 00:20:18,217 (TENSE MUSIC) 424 00:20:26,593 --> 00:20:28,795 Hey, Rue. Hello. Hi. (LAUGHS) 425 00:20:28,795 --> 00:20:30,263 How are ya? I'm good. 426 00:20:30,263 --> 00:20:32,699 Hey, I've never seen you work this clean, which is great. 427 00:20:32,699 --> 00:20:34,334 She's... Yeah, she's done well, actually. 428 00:20:34,334 --> 00:20:36,736 This is not like Rue. I know. 429 00:20:36,736 --> 00:20:39,306 But I, um, have watched a few Pressure Tests. 430 00:20:39,306 --> 00:20:40,307 Yes? 431 00:20:40,307 --> 00:20:42,575 And I took a few things from those books. 432 00:20:42,575 --> 00:20:45,378 Yep. Most importantly, stay clean. So that's what I'm trying to do. 433 00:20:45,378 --> 00:20:47,947 What about all the elements? Are you happy? 434 00:20:47,947 --> 00:20:50,950 That's my, um, reduced sauce for my ragu. 435 00:20:50,950 --> 00:20:52,552 Have you tasted it? I'll do that. 436 00:20:54,220 --> 00:20:56,055 Ooh, it's really salty! 437 00:20:56,055 --> 00:20:58,057 Ooh! Salty? 438 00:20:58,057 --> 00:20:59,659 (SUSPENSEFUL MUSIC) 439 00:21:02,695 --> 00:21:04,797 That's maximum seasoning, that. Yeah. 440 00:21:04,797 --> 00:21:06,165 Yeah. (DROPS TEASPOON) 441 00:21:06,165 --> 00:21:07,500 Yeah. Yeah. 442 00:21:18,678 --> 00:21:21,080 That's my, um, reduced sauce. 443 00:21:21,080 --> 00:21:22,549 Have you tasted it? I'll do that. 444 00:21:24,250 --> 00:21:25,885 Ooh! It's really salty! 445 00:21:25,885 --> 00:21:27,887 Ooh! Salty? 446 00:21:31,524 --> 00:21:34,160 That's maximum seasoning, that. Yeah. 447 00:21:34,160 --> 00:21:35,762 Yeah. (DROPS TEASPOON) 448 00:21:35,762 --> 00:21:36,929 Yeah. Yeah. 449 00:21:36,929 --> 00:21:38,531 So that needs work. OK. 450 00:21:38,531 --> 00:21:39,532 Yeah. Yeah. 451 00:21:39,532 --> 00:21:40,733 Yeah. The thing is... 452 00:21:40,733 --> 00:21:42,335 ...what you're thinking is exactly right. 453 00:21:42,335 --> 00:21:43,636 OK. Yeah. OK. 454 00:21:43,636 --> 00:21:45,304 Now take what you're thinking and correct it. 455 00:21:45,304 --> 00:21:46,806 OK. Yeah. Yep. OK. OK? 456 00:21:46,806 --> 00:21:49,442 In saying that, you've also got a ton of other things to do. 457 00:21:49,442 --> 00:21:51,043 Other things to do. Yep. Absolutely. 458 00:21:51,043 --> 00:21:52,612 So, you need to move. OK. Yep. 459 00:21:52,612 --> 00:21:54,414 Come on. Let's go, Rue. Yep, yep. OK. 460 00:21:54,414 --> 00:21:55,848 Come on. Yep. Yep. 461 00:21:55,848 --> 00:21:57,750 RHIANNON: Go, Rue-Rue! THEO AND DECLAN: Go, Rue! 462 00:21:59,852 --> 00:22:03,089 The beef ragu, it's a big part in Clare's dish 463 00:22:03,089 --> 00:22:07,026 and my ragu sauce is so salty 464 00:22:07,026 --> 00:22:10,597 because it has to been reducing for too long. 465 00:22:10,597 --> 00:22:12,965 But I cannot start again 466 00:22:12,965 --> 00:22:16,202 because I've been cooking for hours now 467 00:22:16,202 --> 00:22:19,739 and I don't have time to be starting over. 468 00:22:20,907 --> 00:22:27,146 So, I am thinking... how do we fix this salty sauce? 469 00:22:27,146 --> 00:22:29,682 We don't have an open pantry today. 470 00:22:29,682 --> 00:22:32,318 What you have is what you can use. 471 00:22:32,318 --> 00:22:33,986 Well, let's check the oyster... 472 00:22:33,986 --> 00:22:37,490 And I have to think really fast on what I can use 473 00:22:37,490 --> 00:22:40,026 to try and balance that sauce. 474 00:22:40,026 --> 00:22:42,128 (READS) "Beef shin..." 475 00:22:42,128 --> 00:22:43,396 Ohhh! 476 00:22:43,396 --> 00:22:44,964 But then I remember there's the vinegar 477 00:22:44,964 --> 00:22:46,433 that's in the box in the ingredients. 478 00:22:48,568 --> 00:22:50,403 Yum! 479 00:22:50,403 --> 00:22:52,004 Oh, my gosh. 480 00:22:52,004 --> 00:22:53,640 Wow! 481 00:22:53,640 --> 00:22:55,608 This is like a magic eraser. 482 00:22:55,608 --> 00:22:58,678 The salt? Gone. 483 00:22:58,678 --> 00:23:00,447 RHIANNON: How's your sauce, Rue-Rue? 484 00:23:00,447 --> 00:23:02,649 Good? Good. Yes! 485 00:23:02,649 --> 00:23:04,451 I have just tasted the sauce. 486 00:23:04,451 --> 00:23:07,319 It tastes so much better. I'm happy. 487 00:23:07,319 --> 00:23:10,557 I am back in the game. (LAUGHS) 488 00:23:10,557 --> 00:23:12,692 But I'm falling behind now. 489 00:23:12,692 --> 00:23:18,064 So, I need to move quicker if I'm going to finish this recipe today. 490 00:23:19,065 --> 00:23:21,734 MELISSA: Stay the course, ladies. Two hours to go! 491 00:23:21,734 --> 00:23:24,471 (CONTESTANTS CHEER) RHIANNON: Yeah, come on! 492 00:23:24,471 --> 00:23:26,906 Come on, ladies! You're going really well! 493 00:23:26,906 --> 00:23:28,708 BRENT: Come on! Yes! 494 00:23:28,708 --> 00:23:31,711 Let's go, Cath. Come on, sweetie. Let's go, darling. 495 00:23:31,711 --> 00:23:35,682 So, the fish stock for the oyster sauce, that's simmering. 496 00:23:35,682 --> 00:23:37,750 I get my ragu out of the pressure cooker. 497 00:23:37,750 --> 00:23:39,952 Oh, it's done! Oh, sheezus! 498 00:23:39,952 --> 00:23:42,522 And gotta reduce the sauce. 499 00:23:42,522 --> 00:23:44,757 This is really important, OK? 500 00:23:44,757 --> 00:23:48,495 I'm just going so quickly. 501 00:23:48,495 --> 00:23:50,863 I can hear Rhiannon up on the gantry. 502 00:23:50,863 --> 00:23:52,932 Come on, Cath! 503 00:23:52,932 --> 00:23:56,302 I can feel her today, so I know that she's up there, 504 00:23:56,302 --> 00:24:00,473 you know, looking out for me and shouting out and barracking for me. 505 00:24:01,474 --> 00:24:03,843 Slice them nice and thin, OK? 506 00:24:05,512 --> 00:24:07,647 MALISSA: Mmm! It does smell yummy! 507 00:24:07,647 --> 00:24:09,616 My ragu is done. 508 00:24:09,616 --> 00:24:12,919 I finished both my beef and oyster sauces. 509 00:24:12,919 --> 00:24:15,788 Now I move on to my oyster emulsion. 510 00:24:15,788 --> 00:24:19,726 When I tasted it, it was so velvety smooth. 511 00:24:19,726 --> 00:24:21,160 It was really beautiful. 512 00:24:21,160 --> 00:24:24,463 So, I need to balance the flavours just right 513 00:24:24,463 --> 00:24:26,699 and I really need to trust my intuition here. 514 00:24:26,699 --> 00:24:29,769 Tastes like oyster! Tastes good! 515 00:24:29,769 --> 00:24:32,705 I'm really happy with my oyster emulsion. 516 00:24:32,705 --> 00:24:37,577 So I'm going to pop that into its jug and pop it in the fridge. 517 00:24:37,577 --> 00:24:40,647 And now I need to move on to my oyster crisp. 518 00:24:40,647 --> 00:24:43,783 I'm feeling really good. I feel like I found a really nice groove. 519 00:24:43,783 --> 00:24:46,085 You know, it's been a really long cook 520 00:24:46,085 --> 00:24:49,689 and if I can keep this up, I don't think I'm gonna have to use my pin. 521 00:24:49,689 --> 00:24:52,625 RHIANNON: Oh, nice, Malissa! THEO: Oh, yeah. 522 00:24:52,625 --> 00:24:54,260 (OCKER ACCENT) Oh, yeah, looks good. (THEO LAUGHS) 523 00:24:54,260 --> 00:24:55,795 (OCKER ACCENT) Oh, yeah! 524 00:24:57,296 --> 00:25:00,132 RUE: Because I am behind Malissa, 525 00:25:00,132 --> 00:25:01,734 I am trying to multitask 526 00:25:01,734 --> 00:25:04,804 so that I can get a few things done at the same time. 527 00:25:04,804 --> 00:25:08,641 So, I am trying to finish my oyster sauce 528 00:25:08,641 --> 00:25:11,277 and also make my oyster emulsion. 529 00:25:11,277 --> 00:25:14,681 I am frying my shallots for my oyster sauce. 530 00:25:14,681 --> 00:25:16,515 I can smell something that's burning. 531 00:25:18,117 --> 00:25:19,418 Ohh! 532 00:25:21,721 --> 00:25:23,956 But my shallots are burnt. 533 00:25:23,956 --> 00:25:26,926 I am starting to make mistakes. 534 00:25:26,926 --> 00:25:29,195 I was trying to do 50 things at the same time 535 00:25:29,195 --> 00:25:31,664 and I obviously do not have 50 eyes. 536 00:25:34,767 --> 00:25:39,872 I'm really worried about Rue because she's now rushing the oyster sauce 537 00:25:39,872 --> 00:25:42,274 and that's one of the most important parts of the dish. 538 00:25:42,274 --> 00:25:43,275 Ohh! 539 00:25:43,275 --> 00:25:47,246 I am obviously feeling the pressure. 540 00:25:47,246 --> 00:25:49,348 I understand why it's called a Pressure Test. 541 00:25:50,382 --> 00:25:53,119 'Cause I am feeling it. 542 00:25:53,119 --> 00:25:57,724 JOCK: Malissa, Rue, Cath, the finish line is almost in sight. 543 00:25:57,724 --> 00:26:00,993 But to get there, you're gonna have to hustle. One hour to go! 544 00:26:00,993 --> 00:26:03,329 ANDY: Come on! (CONTESTANTS CHEER) 545 00:26:03,329 --> 00:26:05,197 DECLAN: Let's go, Cath! Let's go! 546 00:26:05,197 --> 00:26:07,233 RHIANNON: Not long now! You've already done four! 547 00:26:07,233 --> 00:26:10,670 Reduce. More lemon and salt. 548 00:26:10,670 --> 00:26:14,373 I'm looking up and I can see that Malissa is well ahead. 549 00:26:14,373 --> 00:26:16,075 Beautiful! Ohhh! 550 00:26:16,075 --> 00:26:19,345 There's a few more elements Malissa's working on. 551 00:26:19,345 --> 00:26:22,548 Oh, this is taking far too long, isn't it? 552 00:26:22,548 --> 00:26:25,051 I'm gonna have to try and catch up some time. 553 00:26:26,052 --> 00:26:29,588 My ragu and my oyster sauce are done. 554 00:26:29,588 --> 00:26:32,091 So I'm on to my oyster emulsion. 555 00:26:38,698 --> 00:26:43,302 I have never made an oyster emulsion before! Excuse me! 556 00:26:43,302 --> 00:26:44,937 Very fancy. 557 00:26:44,937 --> 00:26:47,940 It's really important that it's seasoned properly 558 00:26:47,940 --> 00:26:49,942 and it has to be the right consistency. 559 00:26:49,942 --> 00:26:53,279 So, it's not just a matter of actually reading the recipe now. 560 00:26:53,279 --> 00:26:56,615 It's a matter of... I have to balance this. 561 00:26:56,615 --> 00:27:00,452 I have to trust my intuition now. 562 00:27:02,655 --> 00:27:05,692 I'm really happy with that. I feel like I've balanced that. 563 00:27:05,692 --> 00:27:09,896 So, um, that's autopilot, intuition. Done. In the fridge. 564 00:27:09,896 --> 00:27:13,766 So I'm just going so quickly. 565 00:27:15,301 --> 00:27:16,368 Oh. 566 00:27:17,770 --> 00:27:21,407 So it's time to move on to the sliced raw Wagyu beef. 567 00:27:22,742 --> 00:27:25,411 On Clare's dish, this was finely cut 568 00:27:25,411 --> 00:27:27,980 and then wrapped around one of the oysters. 569 00:27:27,980 --> 00:27:29,648 It looked really beautiful on the plate, 570 00:27:29,648 --> 00:27:31,317 but it tasted really yummy as well. 571 00:27:31,317 --> 00:27:34,053 So I really want to make sure that I get that 572 00:27:34,053 --> 00:27:35,855 as close to Clare's as possible. 573 00:27:35,855 --> 00:27:39,959 I now need to move on to cooking my Wagyu steak 574 00:27:39,959 --> 00:27:42,461 which was a main component of Clare's dish. 575 00:27:42,461 --> 00:27:44,463 If I don't get a perfect cook on the Wagyu, 576 00:27:44,463 --> 00:27:46,398 that's a big part of this dish. 577 00:27:46,398 --> 00:27:50,002 So if it's not perfect, I will definitely be in trouble. 578 00:27:50,002 --> 00:27:54,707 I'm really looking for a beautiful caramelisation on the outside 579 00:27:54,707 --> 00:27:57,676 without taking it too far on the inside. 580 00:27:57,676 --> 00:28:01,213 I'm actually really happy with how it's looking. 581 00:28:01,213 --> 00:28:03,315 I'm doing really well for time. 582 00:28:03,315 --> 00:28:07,453 I should be able to get everything ready by the end of this cook. 583 00:28:07,453 --> 00:28:09,922 And then I'll have 15 minutes to plate up this dish 584 00:28:09,922 --> 00:28:11,323 before the tasting. 585 00:28:12,324 --> 00:28:14,160 (TENSE MUSIC) 586 00:28:14,160 --> 00:28:17,029 RHIANNON: Come on, Rue! Come on, Mal! Come on, guys! 587 00:28:17,029 --> 00:28:21,567 RUE: So I have finished the beef and oyster sauces. 588 00:28:22,568 --> 00:28:24,370 My oyster emulsion is done. 589 00:28:24,370 --> 00:28:28,107 But I am rushing because I'm running out of time. 590 00:28:29,108 --> 00:28:32,411 And now I'm cooking my Wagyu steak. 591 00:28:32,411 --> 00:28:34,446 I love Wagyu beef. 592 00:28:34,446 --> 00:28:38,751 I would not buy it, though, because I'm a little bit cheap. 593 00:28:39,886 --> 00:28:43,956 This is a beautiful piece of meat. Beautiful produce. 594 00:28:43,956 --> 00:28:47,794 So, I hope I'm doing it justice. 595 00:28:48,828 --> 00:28:53,632 If you don't start cooking your steak now, it will not cook in time! 596 00:28:53,632 --> 00:28:55,467 15 minutes to go! Come on! 597 00:28:55,467 --> 00:28:58,070 THEO: Come on! Get those steaks on! I don't know what to do. 598 00:28:58,070 --> 00:28:59,605 Get those steaks on! RHIANNON: Come on. 599 00:28:59,605 --> 00:29:01,273 Time is slipping away. 600 00:29:01,273 --> 00:29:03,943 I've sliced the raw beef, 601 00:29:03,943 --> 00:29:06,578 but I've still got to cook my Wagyu 602 00:29:06,578 --> 00:29:09,615 and as well make the oyster crisp. 603 00:29:09,615 --> 00:29:12,251 I don't have time to make both of them. 604 00:29:13,820 --> 00:29:17,857 So... I have to prioritise what I can do. 605 00:29:19,792 --> 00:29:21,260 (SIGHS) 606 00:29:21,260 --> 00:29:22,895 (SNIFFLES) 607 00:29:22,895 --> 00:29:25,097 (TEARFULLY) I'm just doing the Wagyu and, yeah... 608 00:29:26,232 --> 00:29:29,969 I'm not gonna get all the elements up on the plate. 609 00:29:31,670 --> 00:29:34,841 And so I'm, um... (SIGHS) 610 00:29:34,841 --> 00:29:36,308 ...really disappointed. 611 00:29:36,308 --> 00:29:38,777 (CATH SOBS) 612 00:29:38,777 --> 00:29:40,512 (RHIANNON SHOUTS ENCOURAGEMENT) 613 00:29:54,827 --> 00:29:56,495 (SIGHS) 614 00:29:56,495 --> 00:29:58,330 (SNIFFLES) 615 00:29:58,330 --> 00:30:00,699 (TEARFULLY) I'm just doing the Wagyu and, yeah... 616 00:30:01,968 --> 00:30:05,504 ...I'm not gonna get all the elements up on the plate. 617 00:30:07,773 --> 00:30:09,942 Yeah, so I'm, um... 618 00:30:09,942 --> 00:30:12,444 (SIGHS) ..really disappointed. 619 00:30:13,445 --> 00:30:15,114 (CATH SOBS) 620 00:30:17,349 --> 00:30:20,719 I've got some special things in my pocket from my family. 621 00:30:20,719 --> 00:30:22,754 "So proud of you." 622 00:30:22,754 --> 00:30:24,756 "I can, therefore I am." 623 00:30:24,756 --> 00:30:27,894 And my husband, I've got from him, "Love you, Bobby." 624 00:30:27,894 --> 00:30:30,096 Sometimes he calls me... You know, we have silly names. 625 00:30:30,096 --> 00:30:34,066 And he calls me Bobby. (SIGHS) 626 00:30:34,066 --> 00:30:35,834 RHIANNON: Come on, come on, keep going! 627 00:30:35,834 --> 00:30:37,336 THEO: Come on, Cath! You've got this. 628 00:30:37,336 --> 00:30:39,338 You've only got 30 minutes. You can do this. 629 00:30:40,372 --> 00:30:42,108 My girls have grown up 630 00:30:42,108 --> 00:30:47,413 and it's time for me now to follow my dream, my food dreams. 631 00:30:47,413 --> 00:30:53,219 And as tough as it is, I just want to show my girls that... 632 00:30:53,219 --> 00:30:55,054 (TEARFULLY) ..I'm not gonna give up. 633 00:30:57,189 --> 00:30:59,591 I've got all my sauces done. 634 00:30:59,591 --> 00:31:02,461 But I don't have time to do this oyster crisp. 635 00:31:02,461 --> 00:31:06,298 I'm just now gonna concentrate on cooking that steak perfect. 636 00:31:06,298 --> 00:31:07,833 If that's all I can do... 637 00:31:08,834 --> 00:31:10,702 If I do that, 638 00:31:10,702 --> 00:31:14,440 um... you know, hopefully that's gonna be enough. 639 00:31:16,442 --> 00:31:18,444 DECLAN: How's your steak, Rue? Is it nice and seared? 640 00:31:18,444 --> 00:31:19,478 It's looking good. 641 00:31:19,478 --> 00:31:24,083 My Wagyu beef is on the hibachi. 642 00:31:24,083 --> 00:31:27,719 And now I'm working out what I have left to do. 643 00:31:27,719 --> 00:31:30,022 Almost there, but I still have a few things to do. 644 00:31:30,022 --> 00:31:31,657 But I'm almost there. 645 00:31:31,657 --> 00:31:34,326 In the last few minutes, I need to cook my oyster crisp. 646 00:31:34,326 --> 00:31:37,563 I just have to make sure that I get everything done. 647 00:31:39,331 --> 00:31:43,802 Then I'll have 15 minutes to plate this dish before the judges taste it. 648 00:31:46,272 --> 00:31:48,840 Now's your time to keep a cool head. Five minutes to go! 649 00:31:48,840 --> 00:31:50,809 RUE: Oh, my God. THEO: Five minutes! Come on! 650 00:31:50,809 --> 00:31:52,678 DECLAN: Nice, Mal! Nice! 651 00:31:52,678 --> 00:31:55,147 RHIANNON: Put it all on the plate! Come on! 652 00:31:55,147 --> 00:31:57,516 Get everything done! THEO: Looking good! 653 00:31:58,517 --> 00:31:59,485 Oh! 654 00:31:59,618 --> 00:32:02,754 I have gone through this cook feeling really good. 655 00:32:02,754 --> 00:32:04,323 I've trusted myself. 656 00:32:04,323 --> 00:32:06,959 I've kind of believed in what I'm doing. 657 00:32:06,959 --> 00:32:09,996 But also you never want to be that person that walks out 658 00:32:09,996 --> 00:32:11,563 with an immunity pin 659 00:32:11,563 --> 00:32:14,400 and you get eliminated without using it. 660 00:32:16,202 --> 00:32:19,605 I obviously want to make the right decision with my pin, so... 661 00:32:21,107 --> 00:32:23,242 Yeah. There's a lot on my mind right now. 662 00:32:24,243 --> 00:32:27,213 I'm kinda looking at all my bits and pieces that I've made 663 00:32:27,213 --> 00:32:29,148 and I'm really happy with where they're all at. 664 00:32:29,148 --> 00:32:32,718 But, right now, I'm really, really confused 665 00:32:32,718 --> 00:32:34,886 and I'm feeling so overwhelmed. 666 00:32:34,886 --> 00:32:37,823 RHIANNON: Got everything done? Yeah, everything's done. 667 00:32:37,823 --> 00:32:40,826 And are you happy with all the flavours? 668 00:32:40,826 --> 00:32:42,528 Yeah. 669 00:32:43,662 --> 00:32:45,631 But imagine if I went home with a pin? 670 00:32:48,100 --> 00:32:49,968 I'm looking at the girls behind me. 671 00:32:49,968 --> 00:32:52,838 I can't tell if they finished everything. 672 00:32:52,838 --> 00:32:54,406 What shall I do? 673 00:32:54,406 --> 00:32:55,907 DECLAN AND BRENT: Back yourself. 674 00:32:57,109 --> 00:32:58,877 This is gonna be the biggest decision 675 00:32:58,877 --> 00:33:00,646 that I make in this competition. 676 00:33:00,646 --> 00:33:01,647 (TIMER BEEPS) 677 00:33:01,913 --> 00:33:04,716 It could really decide my fate of whether I'm in the top 6 678 00:33:04,716 --> 00:33:06,385 or whether I leave today. 679 00:33:06,385 --> 00:33:07,986 (TIMER BEEPS) 680 00:33:07,986 --> 00:33:11,857 30 seconds! 681 00:33:11,857 --> 00:33:15,161 THEO: Come on, guys! Come on! RHIANNON: Come on! 30 seconds! 682 00:33:15,161 --> 00:33:18,664 Come on! Come on, Rue! Keep pushing! 683 00:33:18,664 --> 00:33:22,201 Oh, my God. I don't know what to do. 684 00:33:22,201 --> 00:33:25,971 Where's my pen? Where's the lid? Where is everything? 685 00:33:25,971 --> 00:33:27,573 (TENSE MUSIC) 686 00:33:27,573 --> 00:33:29,575 (CLOCK TICKS OMINOUSLY) 687 00:33:34,713 --> 00:33:36,915 Oh, my God! This bloody pin! 688 00:33:37,949 --> 00:33:38,917 10... 689 00:33:38,917 --> 00:33:40,652 I don't know what to do. 690 00:33:40,652 --> 00:33:42,321 (DRAMATIC CHORAL MUSIC) 691 00:33:42,321 --> 00:33:43,355 ...9... 692 00:33:43,355 --> 00:33:44,890 THEO: It's your decision. 693 00:33:45,891 --> 00:33:47,759 ...8... 694 00:33:47,759 --> 00:33:49,428 ...7... 695 00:33:49,428 --> 00:33:51,097 I'm gonna use it! I'm gonna use it! 696 00:33:51,097 --> 00:33:52,698 ...6, 5, 4, 697 00:33:52,698 --> 00:33:56,235 3, 2, 1! 698 00:33:56,235 --> 00:33:59,605 (GANTRY CONTESTANTS CLAP AND SHOUT) 699 00:34:04,376 --> 00:34:07,646 That was literally to the last second. 700 00:34:07,646 --> 00:34:08,714 (GIGGLES) 701 00:34:09,715 --> 00:34:10,916 Well... Ohhh! 702 00:34:10,916 --> 00:34:11,917 ...you've... 703 00:34:11,917 --> 00:34:13,452 Now you've played your pin, 704 00:34:13,452 --> 00:34:15,721 you can take your apron off 'cause you're safe. 705 00:34:15,721 --> 00:34:17,323 It's alright. 706 00:34:17,323 --> 00:34:19,691 (GANTRY CONTESTANTS CLAP) 707 00:34:25,897 --> 00:34:27,333 MALISSA: Oh! 708 00:34:27,333 --> 00:34:29,535 RUE: It's going to be OK. 709 00:34:33,205 --> 00:34:35,574 CATH: Yeah, if this is the dish that I go home, 710 00:34:35,574 --> 00:34:39,645 well, you know, that's, um... I'm, yeah, super proud of myself 711 00:34:39,645 --> 00:34:41,147 for getting that done. 712 00:34:41,147 --> 00:34:45,050 I can just... Yeah. Just... don't give up. 713 00:34:47,319 --> 00:34:49,488 RUE: That was hard. 714 00:34:50,556 --> 00:34:52,090 (EXHALES) 715 00:34:52,090 --> 00:34:55,060 Malissa has decided to play her pin. 716 00:34:56,061 --> 00:34:59,598 And, you know what, I would have done the same. 717 00:35:01,167 --> 00:35:03,735 It's a two-man show now. 718 00:35:03,735 --> 00:35:07,306 It's either Cath and I, 50-50 chance. 719 00:35:07,306 --> 00:35:12,010 And that has just significantly decreased 720 00:35:12,010 --> 00:35:14,746 my chances of staying in the competition. 721 00:35:23,389 --> 00:35:26,525 NARRATOR: Do you have what it takes to compete in the MasterChef kitchen? 722 00:35:26,525 --> 00:35:30,362 Applications for contestants are now open. 723 00:35:30,362 --> 00:35:32,364 Head to the link and apply. 724 00:35:32,364 --> 00:35:34,833 (CLOCK TICKS OMINOUSLY) 725 00:35:36,468 --> 00:35:38,837 DECLAN: Come on, Rue! Come on! RHIANNON: Come on, Rue! Come on! 726 00:35:38,837 --> 00:35:41,973 RUE: I have to plate this dish beautifully, 727 00:35:41,973 --> 00:35:44,876 as close to Clare's as I can. 728 00:35:45,877 --> 00:35:47,546 I put my steak on the plate. 729 00:35:48,547 --> 00:35:53,185 I squeeze my emulsion next to the Wagyu 730 00:35:53,185 --> 00:35:56,388 and put my ragu into the shell. 731 00:35:56,388 --> 00:35:59,625 I squeeze my oyster sauce. 732 00:35:59,625 --> 00:36:03,362 But when I look at the consistency, 733 00:36:03,362 --> 00:36:05,631 it doesn't look right. 734 00:36:05,631 --> 00:36:11,370 So, I just hope everything tastes the same as Clare's. 735 00:36:11,370 --> 00:36:14,172 I'm checking that I have all the elements. 736 00:36:14,172 --> 00:36:16,342 And then I just realised... 737 00:36:17,376 --> 00:36:18,744 Oh, my gosh! 738 00:36:18,744 --> 00:36:25,050 I have forgotten to slice up the thinly sliced raw Wagyu. 739 00:36:26,818 --> 00:36:29,421 It was nicely wrapped around the oysters. 740 00:36:30,589 --> 00:36:32,658 I'm just going to have to go without it 741 00:36:32,658 --> 00:36:35,861 and just hope that all my other elements 742 00:36:35,861 --> 00:36:38,330 will cover me for the raw Wagyu. 743 00:36:42,668 --> 00:36:44,370 Alright, Rue? ANDY: Hey, Rue. 744 00:36:44,370 --> 00:36:45,604 Hello. 745 00:36:46,738 --> 00:36:48,073 (SIGHS) 746 00:36:48,073 --> 00:36:50,742 There's a big sigh. (SIGHS DEEPLY) 747 00:36:50,742 --> 00:36:53,078 You certainly saved your first Pressure Test 748 00:36:53,078 --> 00:36:54,946 for an absolute doozy, didn't you? 749 00:36:54,946 --> 00:36:57,383 I did. (LAUGHS) Yeah, I did! 750 00:36:57,383 --> 00:36:59,651 Had I known, I would have gotten into one earlier. 751 00:36:59,651 --> 00:37:02,220 (LAUGHS) Just for a bit of a practice round. 752 00:37:02,220 --> 00:37:04,290 (LAUGHS) Yeah. How are you feeling? 753 00:37:04,290 --> 00:37:06,725 I did it. (LAUGHS) 754 00:37:06,725 --> 00:37:08,093 Five hours. 755 00:37:08,093 --> 00:37:11,897 When I walked in this morning, I never thought I could do that long 756 00:37:11,897 --> 00:37:13,532 and I did it. 757 00:37:13,532 --> 00:37:15,534 So I'm proud of myself. Yeah. 758 00:37:15,534 --> 00:37:17,803 Everything is like a blessing to me 759 00:37:17,803 --> 00:37:21,773 because I absolutely never thought I would get to where I am today. 760 00:37:21,773 --> 00:37:24,810 Did you think you'd get to cook one of Clare Smyth's dishes? 761 00:37:24,810 --> 00:37:26,177 I mean, pretty special. 762 00:37:26,177 --> 00:37:29,415 I thought I would just look at your dishes on Instagram 763 00:37:29,415 --> 00:37:31,617 and I got to cook your dish today. 764 00:37:31,617 --> 00:37:33,685 It was not easy! (CHUCKLES) 765 00:37:33,685 --> 00:37:34,920 (LAUGHS) 766 00:37:34,920 --> 00:37:38,324 But I still love your work, so, yeah. Thank you. 767 00:37:38,324 --> 00:37:40,826 Alright, we're gonna taste it. Thank you, guys. 768 00:37:40,826 --> 00:37:42,361 JUDGES: Thanks, Rue. 769 00:37:45,564 --> 00:37:48,900 Alright, first up, what do we think of how it looks? 770 00:37:50,035 --> 00:37:52,037 Obviously, that piece of raw Wagyu 771 00:37:52,037 --> 00:37:54,440 is missing off the other side of the oyster. 772 00:37:56,875 --> 00:37:59,010 Her sauce looks pretty liquid. 773 00:38:02,914 --> 00:38:06,585 MELISSA: Thanks, Chef. It is a bit runny, that. 774 00:38:34,145 --> 00:38:38,116 OK, I'm gonna give Rue props for almost finishing. 775 00:38:38,116 --> 00:38:41,453 Yes, the Wagyu isn't wrapped around the oyster, 776 00:38:41,453 --> 00:38:44,990 but she has got so close in terms of finishing this. 777 00:38:44,990 --> 00:38:46,492 So, credit to her. 778 00:38:46,492 --> 00:38:49,160 The pie mix was really lovely. 779 00:38:49,160 --> 00:38:50,929 The beef shin was cooked perfectly. 780 00:38:50,929 --> 00:38:54,132 Really nice bones of that beef and oyster pie. 781 00:38:54,132 --> 00:38:58,036 I think this dish was always gonna live and die by the sauces. 782 00:38:58,036 --> 00:38:59,505 Over a five-hour period, 783 00:38:59,505 --> 00:39:04,242 with so many different sauces and reductions on the go, 784 00:39:04,242 --> 00:39:06,211 it was always gonna be tough. 785 00:39:06,211 --> 00:39:10,015 This is the example of a cook not having that experience. 786 00:39:11,016 --> 00:39:15,353 The Wagyu itself, she's had a good crack at that. 787 00:39:15,353 --> 00:39:18,657 I just feel if it was slightly under-caramelised 788 00:39:18,657 --> 00:39:20,058 and slightly under-cooked. 789 00:39:20,058 --> 00:39:22,994 I think an extra minute, minute and a half on the hibachi 790 00:39:22,994 --> 00:39:26,898 would have really done the piece of meat some favours there. 791 00:39:26,898 --> 00:39:30,001 And then there's the sauce. A little bit runny, as you said. 792 00:39:30,001 --> 00:39:33,104 I think probably needed a little more reducing. 793 00:39:33,104 --> 00:39:36,374 Flavour-wise, she's hitting really good points 794 00:39:36,374 --> 00:39:37,776 in all the flavour across. 795 00:39:37,776 --> 00:39:39,210 That what I'll say. 796 00:39:39,210 --> 00:39:41,813 Yeah, I mean, I thought she did really well. 797 00:39:41,813 --> 00:39:44,015 Flavour is there. 798 00:39:44,015 --> 00:39:47,953 Where she really struggled was the sauces. 799 00:39:50,055 --> 00:39:51,990 (TENSE MUSIC) 800 00:39:55,326 --> 00:39:57,663 CATH: It's time for me to plate up 801 00:39:57,663 --> 00:40:02,534 and there's a long list for plating up this dish. 802 00:40:02,534 --> 00:40:04,903 I've got the ragu in the oyster shell. 803 00:40:06,705 --> 00:40:09,274 I've got the fillet on the plate. 804 00:40:09,274 --> 00:40:12,210 I've got my two poached oysters on top. 805 00:40:12,210 --> 00:40:15,380 One with the wrapped raw Wagyu. 806 00:40:15,380 --> 00:40:17,983 I've got my emulsion. 807 00:40:20,452 --> 00:40:22,954 I'm feeling so disappointed 808 00:40:22,954 --> 00:40:24,623 because I don't have the crisp. 809 00:40:25,624 --> 00:40:27,493 That's what may send me home. 810 00:40:27,493 --> 00:40:29,027 (SIGHS, THEN SNIFFLES) 811 00:40:29,027 --> 00:40:31,730 Just take a big breath now. Just relax. 812 00:40:31,730 --> 00:40:33,431 (SNIFFLES) OK. 813 00:40:36,267 --> 00:40:38,604 This was a huge challenge. 814 00:40:40,906 --> 00:40:44,142 And I was behind right from the start. 815 00:40:44,142 --> 00:40:46,978 I'm hoping I've done enough to stay here, 816 00:40:46,978 --> 00:40:50,181 because I came here to prove myself 817 00:40:50,181 --> 00:40:52,584 and I'm not ready to go home. 818 00:41:00,325 --> 00:41:02,127 (TENSE MUSIC) 819 00:41:06,097 --> 00:41:08,366 Cath! Hi, guys. 820 00:41:08,366 --> 00:41:10,569 ANDY: Hi, Cath. Hello, Cath. 821 00:41:10,569 --> 00:41:13,104 (EXHALES) 822 00:41:13,104 --> 00:41:15,340 Let's talk about how you went today. 823 00:41:15,340 --> 00:41:17,408 You have nearly all your elements there. 824 00:41:17,408 --> 00:41:20,679 Yeah. So I don't have my crisp. So I had to make a decision. 825 00:41:21,680 --> 00:41:24,449 You know, I'm disappointed I didn't have everything on the plate. 826 00:41:25,717 --> 00:41:30,221 In the end, I'm actually really proud because it... 827 00:41:30,221 --> 00:41:34,025 ...it really was, um, difficult for me. 828 00:41:34,025 --> 00:41:39,998 But what was amazing was watching you set that example to your kids. 829 00:41:39,998 --> 00:41:43,401 Just to keep going no matter what. You didn't stop. 830 00:41:43,401 --> 00:41:47,005 You didn't lose sight of that finished dish. 831 00:41:47,005 --> 00:41:48,574 Yeah. We're gonna taste it now, Cath. 832 00:41:48,574 --> 00:41:50,008 OK. Thanks. Thanks, Cath. 833 00:41:50,008 --> 00:41:51,710 Thanks, Cath. Thank you so much. 834 00:41:58,750 --> 00:42:00,919 ANDY: How does your plate look? 835 00:42:00,919 --> 00:42:04,455 Yeah, look, the Wagyu's kinda... 836 00:42:04,455 --> 00:42:06,124 ...looks spot-on, actually. 837 00:42:06,124 --> 00:42:08,093 The emulsion looks good. 838 00:42:08,093 --> 00:42:09,527 Yeah. 839 00:42:15,400 --> 00:42:18,003 The consistency looks a bit better. 840 00:42:18,003 --> 00:42:20,271 Looks a little more viscous... Yeah. 841 00:42:20,271 --> 00:42:22,941 ...and glossy. Yeah. Yeah. 842 00:42:54,873 --> 00:42:58,877 Yeah, I mean, look, she got most of the dish completed. 843 00:42:58,877 --> 00:43:02,113 She's just missing the oyster cracker. 844 00:43:02,113 --> 00:43:04,816 And I think she had a really, really good shot at it. 845 00:43:04,816 --> 00:43:08,253 And the main... or the most difficult part of the dish 846 00:43:08,253 --> 00:43:09,955 is actually the sauces 847 00:43:09,955 --> 00:43:12,023 and I think she did really well. 848 00:43:12,023 --> 00:43:15,293 The beef - the cooking was nice. 849 00:43:15,293 --> 00:43:19,030 Overall, she did phenomenally well. 850 00:43:21,532 --> 00:43:23,534 Oyster emulsion - great consistency. 851 00:43:23,534 --> 00:43:25,103 And also great flavour there. 852 00:43:25,103 --> 00:43:27,538 It was pretty much identical to yours, I thought. 853 00:43:27,538 --> 00:43:30,642 The pie mix - nice flavour. 854 00:43:30,642 --> 00:43:34,345 I did get the raw Wagyu around one of the oysters 855 00:43:34,345 --> 00:43:38,016 which did make a difference comparing it to Rue's dish. 856 00:43:38,016 --> 00:43:40,719 MELISSA: I like the consistency of the sauce. 857 00:43:40,719 --> 00:43:43,488 I thought that it had a lovely glossy coating texture to it. 858 00:43:44,489 --> 00:43:48,326 But where I did the crunch, however, is in not having the cracker. 859 00:43:50,395 --> 00:43:53,398 I'm very impressed, to be honest with you. 860 00:43:53,398 --> 00:43:57,502 Just... it was tough watching that cook. 861 00:43:57,502 --> 00:44:01,172 The whole cracker isn't there, the oyster crisp on top of the pie. 862 00:44:01,172 --> 00:44:03,842 But I can't believe it's as good as it is. 863 00:44:06,778 --> 00:44:08,680 (TENSE MUSIC) 864 00:44:11,116 --> 00:44:14,920 Clare, we know when you set a Pressure Test, 865 00:44:14,920 --> 00:44:18,656 it is going to come with a three-star level of skill attached. 866 00:44:18,656 --> 00:44:23,929 How do you think these two incredible amateur cooks went today 867 00:44:23,929 --> 00:44:25,463 tackling that beast of a dish? 868 00:44:25,463 --> 00:44:28,967 Oh, I mean, I knew it was a tough, tough dish. 869 00:44:28,967 --> 00:44:32,603 And it was a huge, mammoth cook. It was really a marathon. 870 00:44:32,603 --> 00:44:35,506 And, you know, I was so, so impressed by you both 871 00:44:35,506 --> 00:44:38,243 because you achieved something really great. 872 00:44:38,243 --> 00:44:39,677 You did incredibly well. 873 00:44:39,677 --> 00:44:41,279 OK. Thank you. Thank you. 874 00:44:41,279 --> 00:44:42,647 Well done, ladies. 875 00:44:46,051 --> 00:44:49,721 So, let's keep that applause going for Clare Smyth! 876 00:44:49,721 --> 00:44:52,057 (CONTESTANTS CHEER) 877 00:44:55,193 --> 00:44:57,462 Whoo! 878 00:44:57,462 --> 00:45:00,165 There's no doubt this was a baptism of fire. 879 00:45:00,165 --> 00:45:01,933 Yeah. 880 00:45:01,933 --> 00:45:03,334 And when Malissa played her pin, 881 00:45:03,334 --> 00:45:07,839 your chances of surviving this Pressure Test became 50-50. 882 00:45:09,808 --> 00:45:12,710 Both of you were missing a crucial element. 883 00:45:12,710 --> 00:45:13,745 Yeah. 884 00:45:13,745 --> 00:45:15,646 Rue, the raw Wagyu. Yeah. 885 00:45:15,646 --> 00:45:18,283 Cath, the oyster crisp. 886 00:45:18,283 --> 00:45:23,755 But there was one marked difference between both of your plates 887 00:45:23,755 --> 00:45:26,124 and that was the sauce. 888 00:45:28,760 --> 00:45:33,765 One cook managed to achieve a close replica of Clare's sauce. 889 00:45:34,766 --> 00:45:38,236 And, sadly, that means that the cook going home today is... 890 00:45:39,805 --> 00:45:40,906 ...Rue. 891 00:45:40,906 --> 00:45:42,273 Oh! 892 00:45:42,273 --> 00:45:44,475 Yeah. It's OK. 893 00:45:44,475 --> 00:45:46,044 Oh! 894 00:45:49,447 --> 00:45:50,816 Ooh! (CHUCKLES) 895 00:45:50,816 --> 00:45:54,685 Rue, from the moment you walked through those doors on day 1, 896 00:45:54,685 --> 00:46:00,258 your attitude and that incandescent smile have lit up this kitchen. 897 00:46:01,259 --> 00:46:05,163 Just think of everything that you have achieved since being here, 898 00:46:05,163 --> 00:46:07,698 not in the least your very own product line... 899 00:46:07,698 --> 00:46:09,400 That's true. ...on the shelves of Coles. 900 00:46:09,400 --> 00:46:11,669 All over the country! That's true. Yeah. 901 00:46:11,669 --> 00:46:14,906 And all of those amazing dishes that you brought us. 902 00:46:14,906 --> 00:46:16,074 Yeah. 903 00:46:17,909 --> 00:46:21,279 Just your presence here has inspired so many people out there 904 00:46:21,279 --> 00:46:22,981 to get cooking. 905 00:46:22,981 --> 00:46:26,517 Um, I have to say the last few weeks have been really great 906 00:46:26,517 --> 00:46:29,754 because they really gave me a bit more confidence as a cook. 907 00:46:29,754 --> 00:46:33,424 But, honestly, I have had the best time. 908 00:46:33,424 --> 00:46:35,093 I think I've grown as a cook 909 00:46:35,093 --> 00:46:37,495 and I see this as a stepping stone 910 00:46:37,495 --> 00:46:40,365 into whatever the future holds for me. 911 00:46:41,366 --> 00:46:42,400 Absolutely. 912 00:46:42,633 --> 00:46:46,337 Rue, you've brought so much heart and soul to this kitchen. 913 00:46:46,337 --> 00:46:48,773 It will not be the same without you. 914 00:46:48,773 --> 00:46:51,977 But, unfortunately, now it's time to say goodbye. 915 00:46:51,977 --> 00:46:53,078 OK. 916 00:46:53,078 --> 00:46:54,612 Say goodbye to them. I'm going. 917 00:46:54,612 --> 00:46:57,515 (MELISSA AND RUE LAUGH) ANDY: Congratulations. 918 00:46:57,515 --> 00:46:59,250 You should be so proud. Thank you. 919 00:46:59,250 --> 00:47:01,052 Thank you! 920 00:47:01,052 --> 00:47:03,188 Thank you. 921 00:47:03,188 --> 00:47:05,190 Well done. Thanks for your cooking, Rue. 922 00:47:05,190 --> 00:47:06,892 Well done. Oh, thank you. 923 00:47:06,892 --> 00:47:08,326 Ooh-ooh! Hoo-hoo! Good luck. 924 00:47:08,326 --> 00:47:11,496 This competition has given me 925 00:47:11,496 --> 00:47:13,698 more than I could have ever thought 926 00:47:13,698 --> 00:47:15,733 I could have gotten out of an experience. 927 00:47:15,733 --> 00:47:17,768 (LAUGHS) Oh, Rue-Rue! (LAUGHS) 928 00:47:17,768 --> 00:47:21,206 It's just been life-changing for me. 929 00:47:21,206 --> 00:47:25,010 But, you know, the end of one journey is the beginning of a new chapter. 930 00:47:25,010 --> 00:47:27,578 (LAUGHS) I'm so proud. Thanks, Rue. 931 00:47:27,578 --> 00:47:28,813 It's OK. 932 00:47:28,813 --> 00:47:32,884 I love everyone. I will never forget anyone here. 933 00:47:32,884 --> 00:47:35,086 And I would carry you all in my heart. 934 00:47:35,086 --> 00:47:38,489 Give it up for Rue, everybody! 935 00:47:38,489 --> 00:47:41,559 (CONTESTANTS CHEER WILDLY AND WHISTLE) 936 00:47:44,529 --> 00:47:46,697 (LAUGHS) 937 00:47:46,697 --> 00:47:49,134 Rue! Whoo! 938 00:47:52,203 --> 00:47:55,140 NARRATOR: Tomorrow night on MasterChef Australia... 939 00:47:55,140 --> 00:47:56,374 Look at all the bees! 940 00:47:56,374 --> 00:47:59,477 ...it's a fresh twist on a Service Challenge. 941 00:47:59,477 --> 00:48:00,845 Ready to get your hands dirty? 942 00:48:00,845 --> 00:48:02,480 So are they able 943 00:48:02,480 --> 00:48:04,849 to take it from farm... 944 00:48:04,849 --> 00:48:06,484 BRENT: What a doozy for us. 945 00:48:06,484 --> 00:48:08,086 MALISSA: Far out! ...to table? 946 00:48:08,086 --> 00:48:10,355 So nervous. So nervous. 947 00:48:10,355 --> 00:48:12,290 You gotta get going. Oh, my God! 948 00:48:12,290 --> 00:48:15,026 It's just absolute panic stations now. 949 00:48:15,026 --> 00:48:16,594 BRENT: It's gonna be the thing 950 00:48:16,594 --> 00:48:19,430 that either wins it for us or loses it for us. 951 00:48:19,430 --> 00:48:21,466 Captions by Red Bee Media