1 00:00:00,000 --> 00:00:00,440 Captions by Red Bee Media. 2 00:00:01,000 --> 00:00:05,200 NARRATOR: Previously on MasterChef Australia... 3 00:00:05,200 --> 00:00:07,920 CONTESTANTS: Oooh! 4 00:00:07,920 --> 00:00:09,560 What the heck is this? 5 00:00:09,560 --> 00:00:14,240 The everything box was as tricky as ever. 6 00:00:14,240 --> 00:00:18,080 It's a MasterChef classic that has brought past contestants 7 00:00:18,080 --> 00:00:19,120 to their knees. 8 00:00:19,120 --> 00:00:21,600 Their feelings were mixed. 9 00:00:21,600 --> 00:00:23,320 (BLOWS KISS) Pretty great ingredients. 10 00:00:23,320 --> 00:00:25,120 They sort of lean on each other pretty well. 11 00:00:25,120 --> 00:00:27,040 DECLAN: This is my kind of mystery box. 12 00:00:27,040 --> 00:00:28,720 It's all produce that I love,. 13 00:00:28,720 --> 00:00:31,960 This has to be the hardest mystery box. 14 00:00:31,960 --> 00:00:34,640 But the dishes were amazing. 15 00:00:34,640 --> 00:00:36,360 JOCK: The empanada pastry is epic. 16 00:00:36,360 --> 00:00:40,680 ANDY: Restaurant-worthy, top-7-worthy, finale-worthy. 17 00:00:40,680 --> 00:00:44,040 It's a perfect plate of food, so, well done, man. 18 00:00:44,040 --> 00:00:45,880 Thanks, guys. Thank you very much. Honestly, well done. 19 00:00:45,880 --> 00:00:47,480 CATH: Oh, yes! (APPLAUSE) 20 00:00:48,680 --> 00:00:53,680 Tonight, the bottom three are bringing the girl power... 21 00:00:53,680 --> 00:00:57,160 CATH: I am going to fight so hard. I'm not ready to go home! 22 00:00:57,160 --> 00:01:02,240 ..as they take on a Pressure Test from a true trailblazer. 23 00:01:06,880 --> 00:01:09,120 (TENSE MUSIC) 24 00:01:19,440 --> 00:01:22,320 RUE: I just feel like laughing. (LAUGHS NERVOUSLY) 25 00:01:22,320 --> 00:01:24,400 MALISSA: Would be good. 26 00:01:24,400 --> 00:01:26,440 CATH: It's a big day today. 27 00:01:26,440 --> 00:01:28,880 It's my first-ever Pressure Test 28 00:01:28,880 --> 00:01:30,760 and someone is going home. 29 00:01:30,760 --> 00:01:34,280 So, it's going to be an epic battle today. 30 00:01:34,280 --> 00:01:35,800 Good luck today. Thank you. 31 00:01:35,800 --> 00:01:37,240 Good luck. First one, hey? 32 00:01:37,240 --> 00:01:38,920 Yeah. First one for you and I. 33 00:01:38,920 --> 00:01:41,320 Yeah. Baptism by fire. 34 00:01:41,320 --> 00:01:42,520 Yeah. (LAUGHS) 35 00:01:42,520 --> 00:01:45,040 Thanks, girls. That's OK. 36 00:01:47,240 --> 00:01:48,840 (APPLAUSE AND CHEERING) 37 00:01:49,840 --> 00:01:51,520 CONTESTANT: Whoo! 38 00:01:54,840 --> 00:01:56,880 Morning, ladies! 39 00:01:56,880 --> 00:01:58,680 Come down. 40 00:02:07,600 --> 00:02:10,320 Well, just in case it wasn't obvious, 41 00:02:10,320 --> 00:02:13,800 to make it this far in this competition, it's extraordinary. 42 00:02:14,800 --> 00:02:18,280 Even with everything that we've thrown at you, you're still here, 43 00:02:18,280 --> 00:02:21,760 still standing, and top 6 is just one cook away. 44 00:02:22,760 --> 00:02:25,240 You ladies have clearly got what it takes. 45 00:02:26,360 --> 00:02:29,960 But for one of you, unfortunately, it's the end of the line. 46 00:02:31,560 --> 00:02:36,000 Rue, there's a smile but I never know what that means. 47 00:02:36,000 --> 00:02:40,040 Where's your head at? (LAUGHS) I had such a great sleep. 48 00:02:40,040 --> 00:02:43,120 (LAUGHS) I, um, coming into today, 49 00:02:43,120 --> 00:02:46,400 I sat on the edge of my bed, you know, 50 00:02:46,400 --> 00:02:49,120 and I thought about all the great things that have happened. 51 00:02:49,120 --> 00:02:53,480 I was like, "Look, if I go home, I'll be still sad, 52 00:02:53,480 --> 00:02:56,280 "but I have so much to be grateful for. 53 00:02:56,280 --> 00:02:59,520 "But I'm going to come in here and I'm going to give it my all." 54 00:02:59,520 --> 00:03:02,880 Cath, first Pressure Test, and, Rue, first Pressure Test. 55 00:03:02,880 --> 00:03:04,520 Yeah. That's right. I just realised. 56 00:03:04,520 --> 00:03:06,680 So, bring it on. 57 00:03:06,680 --> 00:03:09,040 Whoo! Malissa. MALISSA: Ohhh. 58 00:03:09,040 --> 00:03:11,680 You know where I'm going, don't you? Yeah, I know. 59 00:03:11,680 --> 00:03:13,960 Straight to that pin. Yeah, I know. 60 00:03:13,960 --> 00:03:15,560 We'll see what's going on under there, 61 00:03:15,560 --> 00:03:17,160 but, you know, I've got it. 62 00:03:17,160 --> 00:03:20,080 If I need to use it, I'm not afraid to use it, you know. 63 00:03:20,080 --> 00:03:22,560 I've worked really hard to get this. 64 00:03:23,560 --> 00:03:25,560 Buckle up, ladies, 'cause today's Pressure Test, 65 00:03:25,560 --> 00:03:30,400 it is set by an internationally renowned superstar. 66 00:03:30,400 --> 00:03:32,320 Ooh! 67 00:03:32,320 --> 00:03:33,600 Wow! 68 00:03:33,600 --> 00:03:34,760 Oh! 69 00:03:34,760 --> 00:03:37,560 Trained by the best to be the absolute best, 70 00:03:37,560 --> 00:03:41,200 she opened her first restaurant in the UK in 2017... 71 00:03:41,200 --> 00:03:42,440 RUE: Oh! CATH: Ohhh! 72 00:03:42,440 --> 00:03:45,840 ..and it was a smash hit. I know who that is. Oh, my gosh. 73 00:03:45,840 --> 00:03:48,440 To pay homage to her success, 74 00:03:48,440 --> 00:03:53,160 in 2021, she opened a second restaurant right here in Australia. 75 00:03:53,160 --> 00:03:54,640 It's Clare Smyth. 76 00:03:54,640 --> 00:04:00,160 She is one of the best chefs in the whole world, 77 00:04:00,160 --> 00:04:05,000 holding three Michelin stars and three Chef's Hats. 78 00:04:06,960 --> 00:04:08,920 Please welcome 79 00:04:08,920 --> 00:04:11,640 from Core and Oncore, 80 00:04:11,640 --> 00:04:14,600 the legendary Clare Smyth! 81 00:04:14,600 --> 00:04:16,360 (EPIC MUSIC) 82 00:04:16,360 --> 00:04:18,480 (CHEERING) 83 00:04:18,480 --> 00:04:21,520 (THEO WHISTLES) 84 00:04:23,480 --> 00:04:26,720 Oh! (LAUGHS) Oh, my gosh! 85 00:04:26,720 --> 00:04:29,280 It's actually Clare Smyth! 86 00:04:29,280 --> 00:04:31,920 I'm such a big fan of hers. 87 00:04:31,920 --> 00:04:33,920 How are you? MELISSA: Mwah. Mwah. 88 00:04:33,920 --> 00:04:36,480 Hello, Clare. How are you? Good. 89 00:04:38,400 --> 00:04:40,960 Clare, welcome back to the MasterChef kitchen. 90 00:04:40,960 --> 00:04:41,960 Oh, thank you. 91 00:04:41,960 --> 00:04:44,200 It's always an honour to have you here in the kitchen. 92 00:04:44,200 --> 00:04:46,200 How have you been? Good. Good to be back. 93 00:04:46,200 --> 00:04:48,040 Very excited for today. Yeah? 94 00:04:48,040 --> 00:04:50,920 How's Oncore going? Obviously... How long has it been now? 95 00:04:50,920 --> 00:04:53,400 Just over a year. Yeah. Amazing. 96 00:04:53,400 --> 00:04:54,880 Three Chef's Hats. Congratulations. Thank you. 97 00:04:54,880 --> 00:04:58,040 Obviously, three Michelin stars also still maintained. 98 00:04:58,040 --> 00:04:59,480 Yeah. Congratulations. 99 00:04:59,480 --> 00:05:04,640 Yeah. I mean, it just takes such hard work, dedication, focus. 100 00:05:04,640 --> 00:05:08,160 Every day, every meal, every dish has got to be perfect. 101 00:05:08,160 --> 00:05:10,560 And it's not... You can never stand still. 102 00:05:10,560 --> 00:05:12,000 You've got to keep evolving. 103 00:05:12,000 --> 00:05:15,160 You know, even me today, you know, I'm still learning every day, 104 00:05:15,160 --> 00:05:16,320 still pushing. 105 00:05:16,320 --> 00:05:17,840 The world of food technology 106 00:05:17,840 --> 00:05:20,600 just...it expands all the time and you've got to stay with it, 107 00:05:20,600 --> 00:05:22,880 you've got to stay at the top of your game. 108 00:05:24,840 --> 00:05:27,600 Rue, Clare Smyth in the house. 109 00:05:29,320 --> 00:05:32,520 Hey? Oh, my gosh! I'm such a big fan. 110 00:05:32,520 --> 00:05:35,040 (CACKLES) 111 00:05:35,040 --> 00:05:39,440 I definitely know that whatever is in there is going to be hard. (LAUGHS) 112 00:05:39,440 --> 00:05:41,920 Ohh. But I still love you. 113 00:05:41,920 --> 00:05:43,440 Oh, thank you, thank you. 114 00:05:43,440 --> 00:05:45,600 Hopefully you'll still love me at the end. 115 00:05:45,600 --> 00:05:48,320 I hope so. (LAUGHS) 116 00:05:48,320 --> 00:05:51,640 Clare, would you like to show them what's under there? 117 00:05:51,640 --> 00:05:53,240 Sure. Go on. 118 00:05:53,240 --> 00:05:56,120 And today, you're cooking my... 119 00:05:56,120 --> 00:05:58,120 (SUSPENSEFUL MUSIC) 120 00:06:05,600 --> 00:06:07,200 ..beef and oyster. 121 00:06:07,200 --> 00:06:09,240 Oh! Wow! 122 00:06:09,240 --> 00:06:11,960 RUE: Oh, my gosh. (LAUGHS) 123 00:06:17,360 --> 00:06:22,120 CATH: This dish is absolutely divine. 124 00:06:22,120 --> 00:06:23,360 I actually... 125 00:06:23,360 --> 00:06:28,480 I catch my breath just looking at it, just the way it's presented. 126 00:06:28,480 --> 00:06:32,560 It's so beautiful. It's just the creativity is amazing. 127 00:06:32,560 --> 00:06:36,440 Ohhh. I'm so emotional. That is so beautiful. 128 00:06:37,680 --> 00:06:40,760 Clare, talk us through the different components we're looking at here. 129 00:06:40,760 --> 00:06:43,280 Yep. So you have beef and oyster in two parts. 130 00:06:43,280 --> 00:06:47,240 So this is the Victorian-era beef and oyster pie, a take on it. 131 00:06:47,240 --> 00:06:49,040 And then this is the modern-day 132 00:06:49,040 --> 00:06:53,040 with Wagyu beef and poached Sydney rock oysters. 133 00:06:53,040 --> 00:06:57,560 And in this pie is beef tongue, beef shin, poached oysters, 134 00:06:57,560 --> 00:07:01,000 and this crisp on the top is made with, um...with oysters. 135 00:07:01,000 --> 00:07:02,600 So it's similar to a prawn cracker. Ahh! 136 00:07:02,600 --> 00:07:03,960 Wow. But made with oysters. 137 00:07:03,960 --> 00:07:07,560 And on here you've got a beautiful seared Wagyu beef, 138 00:07:07,560 --> 00:07:10,200 poached oysters, a raw beef, 139 00:07:10,200 --> 00:07:12,280 you've got an oyster emulsion. 140 00:07:13,720 --> 00:07:15,680 And then this, I grew up in Ireland 141 00:07:15,680 --> 00:07:17,760 and we always have Guinness and oysters, 142 00:07:17,760 --> 00:07:19,560 so this is a take on Guinness and oysters. 143 00:07:19,560 --> 00:07:21,160 So there's a beef sauce on the bottom 144 00:07:21,160 --> 00:07:23,360 with an oyster sauce on the top. 145 00:07:23,360 --> 00:07:26,040 You'll stir it together and serve it with the beef. 146 00:07:26,040 --> 00:07:27,760 So we would just mix the two together 147 00:07:27,760 --> 00:07:30,200 till we get a nice cream. 148 00:07:31,600 --> 00:07:32,600 MALISSA: Oh, wow! 149 00:07:32,600 --> 00:07:35,600 And then we're gonna serve that sauce. 150 00:07:38,800 --> 00:07:39,800 That's it. 151 00:07:39,800 --> 00:07:40,920 Oh. 152 00:07:42,040 --> 00:07:43,760 Alright, you ready to taste the dish? 153 00:07:43,760 --> 00:07:44,760 RUE: Yes. 154 00:07:44,760 --> 00:07:46,280 CATH: Mm-hm. Mm-hm. Let's do it. 155 00:07:46,280 --> 00:07:47,400 OK. 156 00:07:53,560 --> 00:07:55,360 MALISSA: Wow. 157 00:07:55,360 --> 00:07:57,400 And this tastes like oysters too. 158 00:07:57,400 --> 00:08:01,560 I'm eating this food and I'm thinking, like, luxury. 159 00:08:02,560 --> 00:08:05,680 Damn. Pass me my Louis Vuitton bag. (GIGGLES) 160 00:08:05,680 --> 00:08:07,720 Wow. That's beautiful. 161 00:08:07,720 --> 00:08:10,120 That is so perfectly cooked. 162 00:08:10,120 --> 00:08:12,200 I can't believe I'm gonna try and make this! 163 00:08:12,200 --> 00:08:16,880 The beef and oyster sauce, it's so beautiful and so flavoursome. 164 00:08:16,880 --> 00:08:20,320 I know that's gonna be really hard to achieve 165 00:08:20,320 --> 00:08:22,920 and it's gonna take a lot of time to get to that point. 166 00:08:22,920 --> 00:08:26,360 To get the sauce itself to that really nice coating consistency, 167 00:08:26,360 --> 00:08:28,840 that's really something that you're gonna have to control 168 00:08:28,840 --> 00:08:30,840 to know when it's just perfect. 169 00:08:30,840 --> 00:08:34,400 If you start to now think about every single thing on here, 170 00:08:34,400 --> 00:08:36,560 there's a considerable amount of work to do. 171 00:08:36,560 --> 00:08:40,680 I have absolutely never made anything like this before. 172 00:08:40,680 --> 00:08:43,680 These are many pressure points of this dish. 173 00:08:45,560 --> 00:08:47,120 MELISSA: Rue, Cath, Mal... 174 00:08:48,440 --> 00:08:50,640 ..to re-create Clare's beef and oyster... 175 00:08:51,880 --> 00:08:54,880 ..we're giving you five hours. 176 00:08:54,880 --> 00:08:56,040 Ohh! 177 00:08:56,040 --> 00:08:57,160 THEO: Wow. 178 00:08:57,160 --> 00:08:58,400 (CHUCKLES NERVOUSLY) 179 00:08:58,400 --> 00:08:59,400 (THEO EXHALES) 180 00:08:59,400 --> 00:09:04,400 You will have a further 15 minutes plating up before we taste. 181 00:09:04,400 --> 00:09:05,560 Whoo! 182 00:09:05,560 --> 00:09:06,720 Wow. 183 00:09:06,720 --> 00:09:09,720 Do not be fooled, because it sounds like a lot of time... 184 00:09:09,720 --> 00:09:10,720 No. 185 00:09:10,720 --> 00:09:12,600 ..but you know better than anyone 186 00:09:12,600 --> 00:09:15,240 just how fast it goes in this kitchen. 187 00:09:15,240 --> 00:09:16,920 MALISSA: Yep. 188 00:09:18,120 --> 00:09:22,120 The recipe, the equipment and all of the ingredients are at your benches, 189 00:09:22,120 --> 00:09:24,640 and, of course, the dish that least represents Clare's 190 00:09:24,640 --> 00:09:28,040 in both look and taste will send its maker home. 191 00:09:29,560 --> 00:09:33,880 Malissa, you have that beautiful, shiny immunity pin 192 00:09:33,880 --> 00:09:36,960 which means that at any point during the cook from the time it starts... 193 00:09:36,960 --> 00:09:37,960 Yep. 194 00:09:37,960 --> 00:09:41,240 ..right until the very last second, you can play that pin, become safe, 195 00:09:41,240 --> 00:09:42,840 head on up to the gantry. 196 00:09:42,840 --> 00:09:44,440 Yep. Guaranteed top 6. 197 00:09:46,320 --> 00:09:48,080 Clare, would you like to do the honours? 198 00:09:48,080 --> 00:09:49,120 Yes, please. 199 00:09:49,120 --> 00:09:51,320 I'm wishing you the very, very best of luck. 200 00:09:52,440 --> 00:09:54,560 And your time starts now! 201 00:09:54,560 --> 00:09:56,760 (CHEERING) 202 00:09:56,760 --> 00:09:58,320 (TENSE MUSIC) 203 00:10:02,680 --> 00:10:04,240 CATH: My first Pressure Test, 204 00:10:04,240 --> 00:10:07,480 so it's, um...a little bit excited, a little bit nervous. 205 00:10:07,480 --> 00:10:09,880 I'm just trying to... just trying to relax and breathe. 206 00:10:09,880 --> 00:10:11,200 OK. 207 00:10:11,200 --> 00:10:13,680 I've come here feeling really good. 208 00:10:13,680 --> 00:10:15,480 I can most definitely get through this, 209 00:10:15,480 --> 00:10:21,600 so my strategy is to really just read the recipe, go step by step. 210 00:10:21,600 --> 00:10:24,240 Yeah, I'm ready for it. 211 00:10:24,240 --> 00:10:27,040 MALISSA: Argh! Another Pressure Test. I feel OK. 212 00:10:27,040 --> 00:10:30,120 I have done so many eliminations now. 213 00:10:30,120 --> 00:10:32,840 It's just... It just plays on your mind. 214 00:10:32,840 --> 00:10:34,720 RUE: Oh, my gosh. 215 00:10:34,720 --> 00:10:37,520 134 steps today. 216 00:10:37,520 --> 00:10:39,920 It's a lot. 217 00:10:39,920 --> 00:10:43,080 It's like climbing Mount Kilimanjaro. 218 00:10:43,080 --> 00:10:45,040 OK, big chuck bones. 219 00:10:45,040 --> 00:10:50,920 The first thing I have to make is the beef and oyster sauce. 220 00:10:50,920 --> 00:10:53,720 When I tasted Clare's dish, 221 00:10:53,720 --> 00:10:57,920 the depth of flavour in that sauce, it's so rich! 222 00:10:57,920 --> 00:11:00,120 Like, oh, my gosh. 223 00:11:00,120 --> 00:11:04,120 I have to get everything packed full of flavour. 224 00:11:05,120 --> 00:11:10,040 I have to get my beef bones in the oven just to caramelise. 225 00:11:10,040 --> 00:11:11,960 And whilst they caramelise, 226 00:11:11,960 --> 00:11:17,760 I get started on gently melting the Wagyu fat 227 00:11:17,760 --> 00:11:21,240 before I cook at the other ingredients in that fat. 228 00:11:23,000 --> 00:11:25,120 This is such an integral part of the dish 229 00:11:25,120 --> 00:11:29,720 because I have to nail the flavours from the start 230 00:11:29,720 --> 00:11:33,880 so that the flavours are as close to Clare's as possible. 231 00:11:39,760 --> 00:11:41,440 MALISSA: I've got my beef fat cooking 232 00:11:41,440 --> 00:11:43,480 on a really, really low temperature 233 00:11:43,480 --> 00:11:45,480 for the beef and oyster sauce. 234 00:11:45,480 --> 00:11:49,920 I add in my garlic, my shallots, my button mushrooms, my carrot. 235 00:11:49,920 --> 00:11:53,560 I have cooked my Guinness down to a syrup 236 00:11:53,560 --> 00:11:56,840 and now I'm going to add in my cooked beef bones 237 00:11:56,840 --> 00:12:00,920 and I'm going to bring that up to a boil and then allow that to simmer. 238 00:12:00,920 --> 00:12:02,360 This is a really big recipe. 239 00:12:02,360 --> 00:12:05,320 Um, there's no time to really rest. 240 00:12:05,320 --> 00:12:08,440 And it's five hours. It's gonna be a really long cook. 241 00:12:08,440 --> 00:12:11,200 But just gotta keep moving, keep pushing. 242 00:12:11,200 --> 00:12:13,960 I can feel that I'm really moving quickly today. 243 00:12:13,960 --> 00:12:17,640 I'm trying my best to hustle really hard at the start 244 00:12:17,640 --> 00:12:20,920 because what I've learnt from doing other Pressure Tests is 245 00:12:20,920 --> 00:12:24,520 you can't just move quickly in the last 30 minutes or the last hour. 246 00:12:24,520 --> 00:12:29,400 You need to move as fast as you can from the moment that clock starts. 247 00:12:31,080 --> 00:12:32,720 (READS) "Dice some Wagyu beef..." 248 00:12:32,720 --> 00:12:35,920 Wagyu beef. Wagyu beef trim. 249 00:12:36,920 --> 00:12:39,560 500 grams. RHIANNON: Come on, Cath. 250 00:12:40,560 --> 00:12:42,000 500 grams. 251 00:12:42,000 --> 00:12:47,120 This recipe is just so extensive and so intricate. 252 00:12:47,120 --> 00:12:51,280 I've already wasted so much time reading the recipe, 253 00:12:51,280 --> 00:12:53,960 so I'm already behind. 254 00:12:53,960 --> 00:12:56,960 I'm working on Clare's beef and oyster sauce. 255 00:12:56,960 --> 00:12:59,320 The bones are in the oven 256 00:12:59,320 --> 00:13:01,160 and I'm cooking the beef fat. 257 00:13:02,240 --> 00:13:04,360 But it's not looking great. 258 00:13:06,480 --> 00:13:07,960 Just...was there smoking? 259 00:13:07,960 --> 00:13:10,560 It just seems to... It's the beef fat. 260 00:13:10,560 --> 00:13:13,400 You've got beef fat in? Yeah, it's the fat. 261 00:13:13,400 --> 00:13:17,680 Is it up too high? I don't know. I have it on low, then it was off. 262 00:13:17,680 --> 00:13:19,120 I've turned the burner up 263 00:13:19,120 --> 00:13:22,560 and now there's smoke billowing out of the stock pot. 264 00:13:22,560 --> 00:13:24,600 Just looks burnt. It looks burnt. 265 00:13:24,600 --> 00:13:26,080 It does, doesn't it? 266 00:13:26,080 --> 00:13:28,160 I don't know what it's meant to look like, Cath. 267 00:13:28,160 --> 00:13:29,520 I don't know either. 268 00:13:29,520 --> 00:13:32,680 This the worst start that I can imagine. 269 00:13:39,000 --> 00:13:43,160 (BIRDSONG) 270 00:13:43,160 --> 00:13:45,280 Just looks burnt. It looks burnt. 271 00:13:45,280 --> 00:13:47,120 It does, doesn't it? I can't see it. 272 00:13:47,120 --> 00:13:48,120 Yeah. 273 00:13:48,120 --> 00:13:50,280 I don't know what it's meant to look like, Cath. 274 00:13:50,280 --> 00:13:51,880 I don't know either. 275 00:13:52,920 --> 00:13:54,320 Do I keep going? 276 00:13:54,320 --> 00:13:56,600 Do I keep... 277 00:13:56,600 --> 00:13:58,760 Do I start off like this? 278 00:13:58,760 --> 00:14:01,320 Or do I have to start again? 279 00:14:01,320 --> 00:14:05,360 I'm looking up at the girls and I can see they've got a lot more on 280 00:14:05,360 --> 00:14:06,800 than what I have. 281 00:14:07,800 --> 00:14:10,960 I have to try not to let the panic me. 282 00:14:10,960 --> 00:14:13,880 I'm just not sure. I just reckon it looks too burnt. 283 00:14:13,880 --> 00:14:15,760 DECLAN: You're alright, Cath. Trust your instincts. 284 00:14:15,760 --> 00:14:16,760 Yeah. Yeah. 285 00:14:16,760 --> 00:14:18,520 Don't let the wheels fall off the bus. 286 00:14:18,520 --> 00:14:20,520 I have to do it again. Have you got enough? 287 00:14:20,520 --> 00:14:22,280 Yeah. I just don't think... 288 00:14:22,280 --> 00:14:25,080 I'm gonna have to melt it again. It's gonna take a while. 289 00:14:30,160 --> 00:14:32,280 I'm a bit worried about Cath. 290 00:14:32,280 --> 00:14:34,280 She's actually still on her beef stock. 291 00:14:34,280 --> 00:14:36,440 These guys have moved on. 292 00:14:36,440 --> 00:14:41,080 Oh, my God! Where is it? Have I got any more? 293 00:14:41,080 --> 00:14:42,760 So, yeah, I'm really worried about Cath. 294 00:14:43,760 --> 00:14:45,960 I'm feeling a little bit frantic. 295 00:14:45,960 --> 00:14:50,360 I'm feeling like it's gonna be a long, hard road. 296 00:14:50,360 --> 00:14:53,760 (READS) "So place a large frypan over high heat until hot." 297 00:14:53,760 --> 00:14:56,520 I'm tracking good so far, I think. 298 00:14:56,520 --> 00:14:59,000 Kinda getting through things quickly, which is good. 299 00:14:59,000 --> 00:15:02,400 My beef sauce is now simmering away. 300 00:15:02,400 --> 00:15:06,040 Now I need to start working on my beef ragu. 301 00:15:06,040 --> 00:15:09,280 Clare's beef ragu was really soft. 302 00:15:09,280 --> 00:15:10,920 The texture was really beautiful. 303 00:15:10,920 --> 00:15:13,800 There was so much flavour going on there. 304 00:15:13,800 --> 00:15:16,920 I need to season my beef shins 305 00:15:16,920 --> 00:15:19,600 and then I need to caramelise them in a hot pan. 306 00:15:19,600 --> 00:15:21,080 CONTESTANT: That looks good. 307 00:15:21,080 --> 00:15:22,600 Once I've caramelised them 308 00:15:22,600 --> 00:15:24,840 and I'm really happy with the colour on the outside, 309 00:15:24,840 --> 00:15:26,440 I'll pop them into the pressure cooker. 310 00:15:26,440 --> 00:15:30,960 I'm adding in beef braising liquid, carrots, celery and onion. 311 00:15:30,960 --> 00:15:34,640 I'm gonna leave that for an hour. 312 00:15:34,640 --> 00:15:38,240 Meanwhile, I'm gonna move on to making my oyster sauce. 313 00:15:38,240 --> 00:15:42,080 Want some good news? You're already a fifth of the way through. 314 00:15:42,080 --> 00:15:45,520 One hour down. Four hours to go. Oh, you're joking! 315 00:15:45,520 --> 00:15:48,600 (APPLAUSE AND CHEERING) RHIANNON: Come on, guys! Come on! 316 00:15:51,080 --> 00:15:52,400 BRENT: Go, Rue. Push. 317 00:15:52,400 --> 00:15:55,480 RUE: Malissa is the queen of Pressure Tests 318 00:15:55,480 --> 00:15:58,880 and is moving quicker than me. 319 00:15:58,880 --> 00:16:04,000 I have my Wagyu beef sauce simmering away. 320 00:16:04,000 --> 00:16:06,840 And I'm working on my beef ragu. 321 00:16:06,840 --> 00:16:10,880 And once that's in the pressure cooker, 322 00:16:10,880 --> 00:16:12,880 I have to move on to the next thing. 323 00:16:12,880 --> 00:16:15,040 There is so much to do still. 324 00:16:15,040 --> 00:16:17,720 And I have to keep my pace up. 325 00:16:17,720 --> 00:16:20,080 Otherwise, I will fall behind. 326 00:16:20,080 --> 00:16:25,080 I get started on my oyster sauce for the beef and oyster sauce. 327 00:16:25,080 --> 00:16:27,840 Get it, Rue! Get it! Go! (RUE GRUNTS) 328 00:16:27,840 --> 00:16:29,440 THEO: I want to see angry! Come on. 329 00:16:29,440 --> 00:16:30,680 Oh! Yeah! 330 00:16:30,680 --> 00:16:32,360 (TENSE MUSIC) 331 00:16:36,760 --> 00:16:37,880 OK. 332 00:16:41,920 --> 00:16:43,080 Ohhh! 333 00:16:45,480 --> 00:16:47,720 Oh, Cath, come on, come on, come on. 334 00:16:47,720 --> 00:16:50,760 Because I burnt my beef fat, I'm so behind. 335 00:16:50,760 --> 00:16:53,160 Oh, my God, that is taking so long. 336 00:16:53,160 --> 00:16:54,760 There's no time to stop. 337 00:16:54,760 --> 00:16:57,520 I just have to motor and just go, go, go. 338 00:16:57,520 --> 00:16:59,760 My beef sauce is simmering. 339 00:16:59,760 --> 00:17:02,400 Now I'm doing the beef ragu. 340 00:17:02,400 --> 00:17:04,360 And I'm just trying to make up some time. 341 00:17:04,360 --> 00:17:06,800 "..to a bowl of iced water." 342 00:17:06,800 --> 00:17:08,160 Cath. Hey, Cath. 343 00:17:08,160 --> 00:17:09,240 Hi! 344 00:17:09,240 --> 00:17:11,160 How are we? I'm behind! 345 00:17:11,160 --> 00:17:12,960 Just gotta get it... One step at a time. 346 00:17:12,960 --> 00:17:14,680 That's all you can do. Yeah, that's right. 347 00:17:14,680 --> 00:17:17,280 The thing is you're actually aware that you're behind. 348 00:17:17,280 --> 00:17:19,880 Yeah. Yeah. So I need to not let that worry me, so... 349 00:17:19,880 --> 00:17:22,080 No. You just need to move... I just have to motor. 350 00:17:22,080 --> 00:17:23,800 You need to move faster and more efficiently. 351 00:17:23,800 --> 00:17:24,800 Yep. 352 00:17:24,800 --> 00:17:26,960 The efficiency has gotta be your thing today. 353 00:17:26,960 --> 00:17:28,760 Yeah, that's right. As I see it. 354 00:17:28,760 --> 00:17:30,320 Yep. (JOCK LAUGHS) 355 00:17:30,320 --> 00:17:32,480 Ha ha! Tricked ya! Tricked ya! Where are we going? 356 00:17:32,480 --> 00:17:35,280 (CATH AND RHIANNON LAUGH) This is great fun. 357 00:17:35,280 --> 00:17:37,680 (LAUGHS) Maybe this is why you're behind. 358 00:17:37,680 --> 00:17:39,640 I think... No, no. No. 359 00:17:39,640 --> 00:17:42,200 No. No! No! No! No! 360 00:17:42,200 --> 00:17:44,600 Did you have a redo of something? Yeah, I did. 361 00:17:44,600 --> 00:17:47,560 I was a bit worried about the fat at the start. It was melting. 362 00:17:47,560 --> 00:17:50,160 I felt it was too hot. I reckon it was a bit burnt. 363 00:17:50,160 --> 00:17:51,160 Ah. Yeah, OK. 364 00:17:51,160 --> 00:17:52,760 You've got a really good palate. One hour... 365 00:17:52,760 --> 00:17:54,600 I've said that a few times. Yeah, thank you. 366 00:17:54,600 --> 00:17:56,320 Trusting your palate is a big thing here. 367 00:17:56,320 --> 00:17:58,560 Yeah, guys. Thank you. Yeah. Work fast, work efficiently. 368 00:17:58,560 --> 00:18:00,040 And always taste. Yeah, I will. 369 00:18:00,040 --> 00:18:01,880 Good luck! Alright. Thanks, guys! 370 00:18:01,880 --> 00:18:04,200 RHIANNON: Go, Cath! Come on! Come on, Cath, come on! 371 00:18:04,200 --> 00:18:07,040 Come on! Talk yourself up there. Come on! 372 00:18:07,040 --> 00:18:09,080 Wow! Wow! 373 00:18:12,520 --> 00:18:14,560 We're right in the thick of it now, ladies. 374 00:18:14,560 --> 00:18:16,800 Two hours down, three hours to go! 375 00:18:16,800 --> 00:18:19,400 RHIANNON: Yeah! Let's go, ladies! 376 00:18:19,400 --> 00:18:21,880 DECLAN: Let's go, Cath! RHIANNON: Come on, Cath! 377 00:18:21,880 --> 00:18:23,280 Let's go, Rue! 378 00:18:23,280 --> 00:18:26,640 DECLAN: Nice! You're going awesome, Malissa. 379 00:18:26,640 --> 00:18:28,360 GANTRY CONTESTANTS: Whoo! 380 00:18:28,360 --> 00:18:31,360 RUE: It's time to release the pressure cooker for my ragu. 381 00:18:31,360 --> 00:18:33,840 I strain my sauce 382 00:18:33,840 --> 00:18:36,480 and I have to reduce that by half. 383 00:18:36,480 --> 00:18:40,080 I have my potatoes going. 384 00:18:40,080 --> 00:18:42,000 I have my oysters poaching. 385 00:18:42,000 --> 00:18:45,240 I have my stock simmering. 386 00:18:45,240 --> 00:18:47,080 And I'm only on page three. 387 00:18:47,080 --> 00:18:49,960 And it's been two hours. 388 00:18:49,960 --> 00:18:51,880 OK. "Poach oysters. 389 00:18:51,880 --> 00:18:55,880 "Place a fine sieve over a medium stainless steel bowl." 390 00:18:55,880 --> 00:18:58,800 My Wagyu beef sauce is simmering away. 391 00:18:58,800 --> 00:19:01,960 The first stage of my oyster sauce is on the go. 392 00:19:01,960 --> 00:19:05,440 And the sauce for my beef ragu has reduced by half. 393 00:19:05,440 --> 00:19:07,200 It's tasting really yummy. 394 00:19:07,200 --> 00:19:09,680 I'm really happy with the flavour of that. 395 00:19:09,680 --> 00:19:12,120 I'm in a really good place right now. 396 00:19:12,120 --> 00:19:13,200 OK. 397 00:19:13,200 --> 00:19:14,800 (SINGSONGS) Malissa! Hello, Malissa. 398 00:19:14,800 --> 00:19:16,960 Hello! How's it going? 399 00:19:16,960 --> 00:19:18,560 You good? I'm going good. 400 00:19:18,560 --> 00:19:21,000 Are you having a good cook? Yeah, I'm having a good cook. 401 00:19:21,000 --> 00:19:23,160 I feel good. Yeah. I gotta believe in myself. 402 00:19:23,160 --> 00:19:24,680 You have... Exactly. Absolutely. 403 00:19:24,680 --> 00:19:26,640 That is it for me. Yeah, yeah. Yeah, yeah. 404 00:19:26,640 --> 00:19:29,800 And I think you're a much stronger cook than you think you might be. 405 00:19:29,800 --> 00:19:32,680 OK, yeah. I... Yeah, I don't know. (LAUGHS) 406 00:19:32,680 --> 00:19:34,880 You can't win if you're not in the top 6. 407 00:19:34,880 --> 00:19:36,800 Exactly. (LAUGHS) 408 00:19:36,800 --> 00:19:38,640 He wants me to use my pin! I know! 409 00:19:38,640 --> 00:19:41,760 I just don't want to walk out the door with that thing on your chest... 410 00:19:41,760 --> 00:19:43,320 I won't. No. ..and go, "Wow." 411 00:19:43,320 --> 00:19:45,040 I will not. Yeah. "What could have been?" 412 00:19:45,040 --> 00:19:46,880 I definitely won't. That's all. I've seen it happen. 413 00:19:46,880 --> 00:19:48,680 Imagine playing the pin when you didn't have to. 414 00:19:48,680 --> 00:19:50,640 But you are already in the top 6. 415 00:19:50,640 --> 00:19:52,640 But what if you need the pin... I'm not listening! 416 00:19:52,640 --> 00:19:54,840 What if you need the pin to get in the finals? 417 00:19:54,840 --> 00:19:56,360 Yeah, that's true. Right? 418 00:19:56,360 --> 00:19:58,600 But she may not get the chance. 419 00:19:58,600 --> 00:20:02,440 Can you guys go away? (ALL LAUGH) 420 00:20:02,440 --> 00:20:04,720 RHIANNON: You're going well, Mal! DECLAN: Yeah, come on, Mal! 421 00:20:04,720 --> 00:20:06,760 Whoo-hoo! Thank you! 422 00:20:06,760 --> 00:20:08,800 (TENSE MUSIC) 423 00:20:17,160 --> 00:20:19,400 Hey, Rue. Hello. Hi. (LAUGHS) 424 00:20:19,400 --> 00:20:20,880 How are ya? I'm good. 425 00:20:20,880 --> 00:20:23,320 Hey, I've never seen you work this clean, which is great. 426 00:20:23,320 --> 00:20:24,960 She's... Yeah, she's done well, actually. 427 00:20:24,960 --> 00:20:27,360 This is not like Rue. I know. 428 00:20:27,360 --> 00:20:29,920 But I, um, have watched a few Pressure Tests. 429 00:20:29,920 --> 00:20:30,920 Yes? 430 00:20:30,920 --> 00:20:33,200 And I took a few things from those books. 431 00:20:33,200 --> 00:20:36,000 Yep. Most importantly, stay clean. So that's what I'm trying to do. 432 00:20:36,000 --> 00:20:38,560 What about all the elements? Are you happy? 433 00:20:38,560 --> 00:20:41,560 That's my, um, reduced sauce for my ragu. 434 00:20:41,560 --> 00:20:43,120 Have you tasted it? I'll do that. 435 00:20:44,800 --> 00:20:46,680 Ooh, it's really salty! 436 00:20:46,680 --> 00:20:48,680 Ooh! Salty? 437 00:20:48,680 --> 00:20:50,240 (SUSPENSEFUL MUSIC) 438 00:20:53,200 --> 00:20:55,360 That's maximum seasoning, that. Yeah. 439 00:20:55,360 --> 00:20:56,720 Yeah. (DROPS TEASPOON) 440 00:20:56,720 --> 00:20:58,000 Yeah. Yeah. 441 00:21:08,600 --> 00:21:10,040 Have you tasted it? I'll do that. 442 00:21:11,720 --> 00:21:13,400 Ooh! It's really salty! 443 00:21:13,400 --> 00:21:15,360 Ooh! Salty? 444 00:21:19,000 --> 00:21:21,680 That's maximum seasoning, that. Yeah. 445 00:21:21,680 --> 00:21:23,280 Yeah. (DROPS TEASPOON) 446 00:21:23,280 --> 00:21:24,440 Yeah. Yeah. 447 00:21:24,440 --> 00:21:26,040 So that needs work. OK. 448 00:21:26,040 --> 00:21:27,040 Yeah. Yeah. 449 00:21:27,040 --> 00:21:28,240 Yeah. The thing is... 450 00:21:28,240 --> 00:21:29,840 ..what you're thinking is exactly right. 451 00:21:29,840 --> 00:21:31,160 OK. Yeah. OK. 452 00:21:31,160 --> 00:21:32,800 Now take what you're thinking and correct it. 453 00:21:32,800 --> 00:21:34,320 OK. Yeah. Yep. OK. OK? 454 00:21:34,320 --> 00:21:36,960 In saying that, you've also got a ton of other things to do. 455 00:21:36,960 --> 00:21:38,560 Other things to do. Yep. Absolutely. 456 00:21:38,560 --> 00:21:40,120 So, you need to move. OK. Yep. 457 00:21:40,120 --> 00:21:41,920 Come on. Let's go, Rue. Yep, yep. OK. 458 00:21:41,920 --> 00:21:43,360 Come on. Yep. Yep. 459 00:21:43,360 --> 00:21:45,240 RHIANNON: Go, Rue-Rue! THEO AND DECLAN: Go, Rue! 460 00:21:47,320 --> 00:21:50,520 The beef ragu, it's a big part in Clare's dish 461 00:21:50,520 --> 00:21:54,480 and my ragu sauce is so salty 462 00:21:54,480 --> 00:21:58,040 because it has to been reducing for too long. 463 00:21:58,040 --> 00:22:00,400 But I cannot start again 464 00:22:00,400 --> 00:22:03,640 because I've been cooking for hours now 465 00:22:03,640 --> 00:22:07,160 and I don't have time to be starting over. 466 00:22:08,320 --> 00:22:14,600 So, I am thinking... how do we fix this salty sauce? 467 00:22:14,600 --> 00:22:17,120 We don't have an open pantry today. 468 00:22:17,120 --> 00:22:19,760 What you have is what you can use. 469 00:22:19,760 --> 00:22:21,440 Well, let's check the oyster... 470 00:22:21,440 --> 00:22:24,920 And I have to think really fast on what I can use 471 00:22:24,920 --> 00:22:27,480 to try and balance that sauce. 472 00:22:27,480 --> 00:22:29,560 (READS) "Beef shin..." 473 00:22:29,560 --> 00:22:30,840 Ohhh! 474 00:22:30,840 --> 00:22:32,400 But then I remember there's the vinegar 475 00:22:32,400 --> 00:22:33,840 that's in the box in the ingredients. 476 00:22:35,960 --> 00:22:37,840 Yum! 477 00:22:37,840 --> 00:22:39,440 Oh, my gosh. 478 00:22:39,440 --> 00:22:41,080 Wow! 479 00:22:41,080 --> 00:22:43,040 This is like a magic eraser. 480 00:22:43,040 --> 00:22:46,120 The salt? Gone. 481 00:22:46,120 --> 00:22:47,880 RHIANNON: How's your sauce, Rue-Rue? 482 00:22:47,880 --> 00:22:50,040 Good? Good. Yes! 483 00:22:50,040 --> 00:22:51,840 I have just tasted the sauce. 484 00:22:51,840 --> 00:22:54,680 It tastes so much better. I'm happy. 485 00:22:54,680 --> 00:22:57,920 I am back in the game. (LAUGHS) 486 00:22:57,920 --> 00:23:00,080 But I'm falling behind now. 487 00:23:00,080 --> 00:23:05,400 So, I need to move quicker if I'm going to finish this recipe today. 488 00:23:06,400 --> 00:23:09,120 MELISSA: Stay the course, ladies. Two hours to go! 489 00:23:09,120 --> 00:23:11,840 (CONTESTANTS CHEER) RHIANNON: Yeah, come on! 490 00:23:11,840 --> 00:23:14,280 Come on, ladies! You're going really well! 491 00:23:14,280 --> 00:23:16,080 BRENT: Come on! Yes! 492 00:23:16,080 --> 00:23:19,080 Let's go, Cath. Come on, sweetie. Let's go, darling. 493 00:23:19,080 --> 00:23:23,040 So, the fish stock for the oyster sauce, that's simmering. 494 00:23:23,040 --> 00:23:25,120 I get my ragu out of the pressure cooker. 495 00:23:25,120 --> 00:23:27,320 Oh, it's done! Oh, sheezus! 496 00:23:27,320 --> 00:23:29,880 And gotta reduce the sauce. 497 00:23:29,880 --> 00:23:32,120 This is really important, OK? 498 00:23:32,120 --> 00:23:35,880 I'm just going so quickly. 499 00:23:35,880 --> 00:23:38,240 I can hear Rhiannon up on the gantry. 500 00:23:38,240 --> 00:23:40,320 Come on, Cath! 501 00:23:40,320 --> 00:23:43,680 I can feel her today, so I know that she's up there, 502 00:23:43,680 --> 00:23:47,800 you know, looking out for me and shouting out and barracking for me. 503 00:23:48,800 --> 00:23:51,120 Slice them nice and thin, OK? 504 00:23:52,800 --> 00:23:54,960 MALISSA: Mmm! It does smell yummy! 505 00:23:54,960 --> 00:23:56,920 My ragu is done. 506 00:23:56,920 --> 00:24:00,240 I finished both my beef and oyster sauces. 507 00:24:00,240 --> 00:24:03,080 Now I move on to my oyster emulsion. 508 00:24:03,080 --> 00:24:07,040 When I tasted it, it was so velvety smooth. 509 00:24:07,040 --> 00:24:08,480 It was really beautiful. 510 00:24:08,480 --> 00:24:11,760 So, I need to balance the flavours just right 511 00:24:11,760 --> 00:24:14,000 and I really need to trust my intuition here. 512 00:24:14,000 --> 00:24:17,080 Tastes like oyster! Tastes good! 513 00:24:17,080 --> 00:24:20,000 I'm really happy with my oyster emulsion. 514 00:24:20,000 --> 00:24:24,880 So I'm going to pop that into its jug and pop it in the fridge. 515 00:24:24,880 --> 00:24:27,960 And now I need to move on to my oyster crisp. 516 00:24:27,960 --> 00:24:31,080 I'm feeling really good. I feel like I found a really nice groove. 517 00:24:31,080 --> 00:24:33,400 You know, it's been a really long cook 518 00:24:33,400 --> 00:24:37,000 and if I can keep this up, I don't think I'm gonna have to use my pin. 519 00:24:37,000 --> 00:24:39,920 RHIANNON: Oh, nice, Malissa! THEO: Oh, yeah. 520 00:24:39,920 --> 00:24:41,560 (OCKER ACCENT) Oh, yeah, looks good. (THEO LAUGHS) 521 00:24:41,560 --> 00:24:43,080 (OCKER ACCENT) Oh, yeah! 522 00:24:44,560 --> 00:24:47,440 RUE: Because I am behind Malissa, 523 00:24:47,440 --> 00:24:49,040 I am trying to multitask 524 00:24:49,040 --> 00:24:52,040 so that I can get a few things done at the same time. 525 00:24:52,040 --> 00:24:55,880 So, I am trying to finish my oyster sauce 526 00:24:55,880 --> 00:24:58,520 and also make my oyster emulsion. 527 00:24:58,520 --> 00:25:01,920 I am frying my shallots for my oyster sauce. 528 00:25:01,920 --> 00:25:03,720 I can smell something that's burning. 529 00:25:05,320 --> 00:25:06,640 Ohh! 530 00:25:08,920 --> 00:25:11,200 But my shallots are burnt. 531 00:25:11,200 --> 00:25:14,160 I am starting to make mistakes. 532 00:25:14,160 --> 00:25:16,440 I was trying to do 50 things at the same time 533 00:25:16,440 --> 00:25:18,880 and I obviously do not have 50 eyes. 534 00:25:21,960 --> 00:25:27,120 I'm really worried about Rue because she's now rushing the oyster sauce 535 00:25:27,120 --> 00:25:29,520 and that's one of the most important parts of the dish. 536 00:25:29,520 --> 00:25:30,520 Ohh! 537 00:25:30,520 --> 00:25:34,480 I am obviously feeling the pressure. 538 00:25:34,480 --> 00:25:36,560 I understand why it's called a Pressure Test. 539 00:25:37,600 --> 00:25:40,360 'Cause I am feeling it. 540 00:25:40,360 --> 00:25:44,960 JOCK: Malissa, Rue, Cath, the finish line is almost in sight. 541 00:25:44,960 --> 00:25:48,240 But to get there, you're gonna have to hustle. One hour to go! 542 00:25:48,240 --> 00:25:50,520 ANDY: Come on! (CONTESTANTS CHEER) 543 00:25:50,520 --> 00:25:52,360 DECLAN: Let's go, Cath! Let's go! 544 00:25:52,360 --> 00:25:54,400 RHIANNON: Not long now! You've already done four! 545 00:25:54,400 --> 00:25:57,840 Reduce. More lemon and salt. 546 00:25:57,840 --> 00:26:01,560 I'm looking up and I can see that Malissa is well ahead. 547 00:26:01,560 --> 00:26:03,240 Beautiful! Ohhh! 548 00:26:03,240 --> 00:26:06,520 There's a few more elements Malissa's working on. 549 00:26:06,520 --> 00:26:09,720 Oh, this is taking far too long, isn't it? 550 00:26:09,720 --> 00:26:12,200 I'm gonna have to try and catch up some time. 551 00:26:13,200 --> 00:26:16,760 My ragu and my oyster sauce are done. 552 00:26:16,760 --> 00:26:19,240 So I'm on to my oyster emulsion. 553 00:26:25,840 --> 00:26:30,480 I have never made an oyster emulsion before! Excuse me! 554 00:26:30,480 --> 00:26:32,120 Very fancy. 555 00:26:32,120 --> 00:26:35,120 It's really important that it's seasoned properly 556 00:26:35,120 --> 00:26:37,120 and it has to be the right consistency. 557 00:26:37,120 --> 00:26:40,440 So, it's not just a matter of actually reading the recipe now. 558 00:26:40,440 --> 00:26:43,800 It's a matter of... I have to balance this. 559 00:26:43,800 --> 00:26:47,600 I have to trust my intuition now. 560 00:26:49,800 --> 00:26:52,800 I'm really happy with that. I feel like I've balanced that. 561 00:26:52,800 --> 00:26:57,000 So, um, that's autopilot, intuition. Done. In the fridge. 562 00:26:57,000 --> 00:27:00,840 So I'm just going so quickly. 563 00:27:02,360 --> 00:27:03,440 Oh. 564 00:27:04,840 --> 00:27:08,480 So it's time to move on to the sliced raw Wagyu beef. 565 00:27:09,800 --> 00:27:12,520 On Clare's dish, this was finely cut 566 00:27:12,520 --> 00:27:15,080 and then wrapped around one of the oysters. 567 00:27:15,080 --> 00:27:16,760 It looked really beautiful on the plate, 568 00:27:16,760 --> 00:27:18,440 but it tasted really yummy as well. 569 00:27:18,440 --> 00:27:21,160 So I really want to make sure that I get that 570 00:27:21,160 --> 00:27:22,960 as close to Clare's as possible. 571 00:27:22,960 --> 00:27:27,080 I now need to move on to cooking my Wagyu steak 572 00:27:27,080 --> 00:27:29,560 which was a main component of Clare's dish. 573 00:27:29,560 --> 00:27:31,560 If I don't get a perfect cook on the Wagyu, 574 00:27:31,560 --> 00:27:33,520 that's a big part of this dish. 575 00:27:33,520 --> 00:27:37,120 So if it's not perfect, I will definitely be in trouble. 576 00:27:37,120 --> 00:27:41,800 I'm really looking for a beautiful caramelisation on the outside 577 00:27:41,800 --> 00:27:44,800 without taking it too far on the inside. 578 00:27:44,800 --> 00:27:48,320 I'm actually really happy with how it's looking. 579 00:27:48,320 --> 00:27:50,360 I'm doing really well for time. 580 00:27:50,360 --> 00:27:54,480 I should be able to get everything ready by the end of this cook. 581 00:27:54,480 --> 00:27:56,960 And then I'll have 15 minutes to plate up this dish 582 00:27:56,960 --> 00:27:58,320 before the tasting. 583 00:27:59,320 --> 00:28:01,200 (TENSE MUSIC) 584 00:28:01,200 --> 00:28:04,080 RHIANNON: Come on, Rue! Come on, Mal! Come on, guys! 585 00:28:04,080 --> 00:28:08,560 RUE: So I have finished the beef and oyster sauces. 586 00:28:09,560 --> 00:28:11,400 My oyster emulsion is done. 587 00:28:11,400 --> 00:28:15,120 But I am rushing because I'm running out of time. 588 00:28:16,120 --> 00:28:19,440 And now I'm cooking my Wagyu steak. 589 00:28:19,440 --> 00:28:21,480 I love Wagyu beef. 590 00:28:21,480 --> 00:28:25,760 I would not buy it, though, because I'm a little bit cheap. 591 00:28:26,880 --> 00:28:31,000 This is a beautiful piece of meat. Beautiful produce. 592 00:28:31,000 --> 00:28:34,800 So, I hope I'm doing it justice. 593 00:28:35,840 --> 00:28:40,680 If you don't start cooking your steak now, it will not cook in time! 594 00:28:40,680 --> 00:28:42,520 15 minutes to go! Come on! 595 00:28:42,520 --> 00:28:45,120 THEO: Come on! Get those steaks on! I don't know what to do. 596 00:28:45,120 --> 00:28:46,640 Get those steaks on! RHIANNON: Come on. 597 00:28:46,640 --> 00:28:48,320 Time is slipping away. 598 00:28:48,320 --> 00:28:50,920 I've sliced the raw beef, 599 00:28:50,920 --> 00:28:53,560 but I've still got to cook my Wagyu 600 00:28:53,560 --> 00:28:56,600 and as well make the oyster crisp. 601 00:28:56,600 --> 00:28:59,200 I don't have time to make both of them. 602 00:29:00,760 --> 00:29:04,800 So...I have to prioritise what I can do. 603 00:29:06,720 --> 00:29:08,240 (SIGHS) 604 00:29:08,240 --> 00:29:09,880 (SNIFFLES) 605 00:29:09,880 --> 00:29:12,040 (TEARFULLY) I'm just doing the Wagyu and, yeah... 606 00:29:13,160 --> 00:29:16,920 I'm not gonna get all the elements up on the plate. 607 00:29:18,600 --> 00:29:21,800 And so I'm, um... (SIGHS) 608 00:29:21,800 --> 00:29:23,280 ..really disappointed. 609 00:29:23,280 --> 00:29:25,760 (CATH SOBS) 610 00:29:25,760 --> 00:29:27,440 (RHIANNON SHOUTS ENCOURAGEMENT) 611 00:29:41,920 --> 00:29:43,760 (SNIFFLES) 612 00:29:43,760 --> 00:29:46,080 (TEARFULLY) I'm just doing the Wagyu and, yeah... 613 00:29:47,360 --> 00:29:50,880 ..I'm not gonna get all the elements up on the plate. 614 00:29:53,160 --> 00:29:55,360 Yeah, so I'm, um... 615 00:29:55,360 --> 00:29:57,840 (SIGHS) ..really disappointed. 616 00:29:58,840 --> 00:30:00,480 (CATH SOBS) 617 00:30:02,720 --> 00:30:06,120 I've got some special things in my pocket from my family. 618 00:30:06,120 --> 00:30:08,160 "So proud of you." 619 00:30:08,160 --> 00:30:10,160 "I can, therefore I am." 620 00:30:10,160 --> 00:30:13,320 And my husband, I've got from him, "Love you, Bobby." 621 00:30:13,320 --> 00:30:15,520 Sometimes he calls me... You know, we have silly names. 622 00:30:15,520 --> 00:30:19,480 And he calls me Bobby. (SIGHS) 623 00:30:19,480 --> 00:30:21,240 RHIANNON: Come on, come on, keep going! 624 00:30:21,240 --> 00:30:22,760 THEO: Come on, Cath! You've got this. 625 00:30:22,760 --> 00:30:24,720 You've only got 30 minutes. You can do this. 626 00:30:25,760 --> 00:30:27,520 My girls have grown up 627 00:30:27,520 --> 00:30:32,840 and it's time for me now to follow my dream, my food dreams. 628 00:30:32,840 --> 00:30:38,640 And as tough as it is, I just want to show my girls that... 629 00:30:38,640 --> 00:30:40,440 (TEARFULLY) ..I'm not gonna give up. 630 00:30:42,560 --> 00:30:45,000 I've got all my sauces done. 631 00:30:45,000 --> 00:30:47,880 But I don't have time to do this oyster crisp. 632 00:30:47,880 --> 00:30:51,640 I'm just now gonna concentrate on cooking that steak perfect. 633 00:30:51,640 --> 00:30:53,160 If that's all I can do... 634 00:30:54,160 --> 00:30:56,040 If I do that, 635 00:30:56,040 --> 00:30:59,760 um...you know, hopefully that's gonna be enough. 636 00:31:01,760 --> 00:31:03,800 DECLAN: How's your steak, Rue? Is it nice and seared? 637 00:31:03,800 --> 00:31:04,840 It's looking good. 638 00:31:04,840 --> 00:31:09,440 My Wagyu beef is on the hibachi. 639 00:31:09,440 --> 00:31:13,080 And now I'm working out what I have left to do. 640 00:31:13,080 --> 00:31:15,360 Almost there, but I still have a few things to do. 641 00:31:15,360 --> 00:31:17,000 But I'm almost there. 642 00:31:17,000 --> 00:31:19,680 In the last few minutes, I need to cook my oyster crisp. 643 00:31:19,680 --> 00:31:22,880 I just have to make sure that I get everything done. 644 00:31:24,640 --> 00:31:29,120 Then I'll have 15 minutes to plate this dish before the judges taste it. 645 00:31:31,600 --> 00:31:34,200 Now's your time to keep a cool head. Five minutes to go! 646 00:31:34,200 --> 00:31:36,160 RUE: Oh, my God. THEO: Five minutes! Come on! 647 00:31:36,160 --> 00:31:38,040 DECLAN: Nice, Mal! Nice! 648 00:31:38,040 --> 00:31:40,480 RHIANNON: Put it all on the plate! Come on! 649 00:31:40,480 --> 00:31:42,840 Get everything done! THEO: Looking good! 650 00:31:43,840 --> 00:31:44,840 Oh! 651 00:31:44,840 --> 00:31:48,040 I have gone through this cook feeling really good. 652 00:31:48,040 --> 00:31:49,600 I've trusted myself. 653 00:31:49,600 --> 00:31:52,240 I've kind of believed in what I'm doing. 654 00:31:52,240 --> 00:31:55,280 But also you never want to be that person that walks out 655 00:31:55,280 --> 00:31:56,840 with an immunity pin 656 00:31:56,840 --> 00:31:59,640 and you get eliminated without using it. 657 00:32:01,440 --> 00:32:04,840 I obviously want to make the right decision with my pin, so... 658 00:32:06,360 --> 00:32:08,480 Yeah. There's a lot on my mind right now. 659 00:32:09,480 --> 00:32:12,480 I'm kinda looking at all my bits and pieces that I've made 660 00:32:12,480 --> 00:32:14,440 and I'm really happy with where they're all at. 661 00:32:14,440 --> 00:32:18,000 But, right now, I'm really, really confused 662 00:32:18,000 --> 00:32:20,160 and I'm feeling so overwhelmed. 663 00:32:20,160 --> 00:32:23,120 RHIANNON: Got everything done? Yeah, everything's done. 664 00:32:23,120 --> 00:32:26,120 And are you happy with all the flavours? 665 00:32:26,120 --> 00:32:27,760 Yeah. 666 00:32:28,920 --> 00:32:30,880 But imagine if I went home with a pin? 667 00:32:33,360 --> 00:32:35,240 I'm looking at the girls behind me. 668 00:32:35,240 --> 00:32:38,120 I can't tell if they finished everything. 669 00:32:38,120 --> 00:32:39,680 What shall I do? 670 00:32:39,680 --> 00:32:41,160 DECLAN AND BRENT: Back yourself. 671 00:32:42,360 --> 00:32:44,160 This is gonna be the biggest decision 672 00:32:44,160 --> 00:32:45,920 that I make in this competition. 673 00:32:45,920 --> 00:32:46,920 (TIMER BEEPS) 674 00:32:46,920 --> 00:32:49,920 It could really decide my fate of whether I'm in the top 6 675 00:32:49,920 --> 00:32:51,600 or whether I leave today. 676 00:32:51,600 --> 00:32:53,200 (TIMER BEEPS) 677 00:32:53,200 --> 00:32:57,080 30 seconds! 678 00:32:57,080 --> 00:33:00,360 THEO: Come on, guys! Come on! RHIANNON: Come on! 30 seconds! 679 00:33:00,360 --> 00:33:03,880 Come on! Come on, Rue! Keep pushing! 680 00:33:03,880 --> 00:33:07,400 Oh, my God. I don't know what to do. 681 00:33:07,400 --> 00:33:11,200 Where's my pen? Where's the lid? Where is everything? 682 00:33:11,200 --> 00:33:12,800 (TENSE MUSIC) 683 00:33:12,800 --> 00:33:14,760 (CLOCK TICKS OMINOUSLY) 684 00:33:19,880 --> 00:33:22,080 Oh, my God! This bloody pin! 685 00:33:23,120 --> 00:33:24,120 10... 686 00:33:24,120 --> 00:33:25,880 I don't know what to do. 687 00:33:25,880 --> 00:33:27,520 (DRAMATIC CHORAL MUSIC) 688 00:33:27,520 --> 00:33:28,560 ..9... 689 00:33:28,560 --> 00:33:30,080 THEO: It's your decision. 690 00:33:31,080 --> 00:33:32,960 ..8... 691 00:33:32,960 --> 00:33:34,640 ..7... 692 00:33:34,640 --> 00:33:36,320 I'm gonna use it! I'm gonna use it! 693 00:33:36,320 --> 00:33:37,920 ..6, 5, 4, 694 00:33:37,920 --> 00:33:41,440 3, 2, 1! 695 00:33:41,440 --> 00:33:44,800 (GANTRY CONTESTANTS CLAP AND SHOUT) 696 00:33:49,480 --> 00:33:52,800 That was literally to the last second. 697 00:33:52,800 --> 00:33:53,840 (GIGGLES) 698 00:33:54,840 --> 00:33:56,080 Well... Ohhh! 699 00:33:56,080 --> 00:33:57,080 ..you've... 700 00:33:57,080 --> 00:33:58,600 Now you've played your pin, 701 00:33:58,600 --> 00:34:00,880 you can take your apron off 'cause you're safe. 702 00:34:00,880 --> 00:34:02,480 It's alright. 703 00:34:02,480 --> 00:34:04,800 (GANTRY CONTESTANTS CLAP) 704 00:34:11,000 --> 00:34:12,480 MALISSA: Oh! 705 00:34:12,480 --> 00:34:14,640 RUE: It's going to be OK. 706 00:34:18,320 --> 00:34:20,720 CATH: Yeah, if this is the dish that I go home, 707 00:34:20,720 --> 00:34:24,800 well, you know, that's, um... I'm, yeah, super proud of myself 708 00:34:24,800 --> 00:34:26,280 for getting that done. 709 00:34:26,280 --> 00:34:30,160 I can just... Yeah. Just...don't give up. 710 00:34:32,440 --> 00:34:34,600 RUE: That was hard. 711 00:34:35,680 --> 00:34:37,240 (EXHALES) 712 00:34:37,240 --> 00:34:40,160 Malissa has decided to play her pin. 713 00:34:41,160 --> 00:34:44,720 And, you know what, I would have done the same. 714 00:34:46,280 --> 00:34:48,800 It's a two-man show now. 715 00:34:48,800 --> 00:34:52,400 It's either Cath and I, 50-50 chance. 716 00:34:52,400 --> 00:34:57,080 And that has just significantly decreased 717 00:34:57,080 --> 00:34:59,800 my chances of staying in the competition. 718 00:35:07,000 --> 00:35:10,160 NARRATOR: Do you have what it takes to compete in the MasterChef kitchen? 719 00:35:10,160 --> 00:35:14,000 Applications for contestants are now open. 720 00:35:14,000 --> 00:35:16,000 Head to the link and apply. 721 00:35:16,000 --> 00:35:18,440 (CLOCK TICKS OMINOUSLY) 722 00:35:20,080 --> 00:35:22,480 DECLAN: Come on, Rue! Come on! RHIANNON: Come on, Rue! Come on! 723 00:35:22,480 --> 00:35:25,600 RUE: I have to plate this dish beautifully, 724 00:35:25,600 --> 00:35:28,480 as close to Clare's as I can. 725 00:35:29,480 --> 00:35:31,160 I put my steak on the plate. 726 00:35:32,160 --> 00:35:36,840 I squeeze my emulsion next to the Wagyu 727 00:35:36,840 --> 00:35:40,040 and put my ragu into the shell. 728 00:35:40,040 --> 00:35:43,280 I squeeze my oyster sauce. 729 00:35:43,280 --> 00:35:46,920 But when I look at the consistency, 730 00:35:46,920 --> 00:35:49,200 it doesn't look right. 731 00:35:49,200 --> 00:35:54,960 So, I just hope everything tastes the same as Clare's. 732 00:35:54,960 --> 00:35:57,760 I'm checking that I have all the elements. 733 00:35:57,760 --> 00:35:59,880 And then I just realised... 734 00:36:00,920 --> 00:36:02,320 Oh, my gosh! 735 00:36:02,320 --> 00:36:08,600 I have forgotten to slice up the thinly sliced raw Wagyu. 736 00:36:10,360 --> 00:36:12,960 It was nicely wrapped around the oysters. 737 00:36:14,120 --> 00:36:16,240 I'm just going to have to go without it 738 00:36:16,240 --> 00:36:19,440 and just hope that all my other elements 739 00:36:19,440 --> 00:36:21,880 will cover me for the raw Wagyu. 740 00:36:26,200 --> 00:36:27,960 Alright, Rue? ANDY: Hey, Rue. 741 00:36:27,960 --> 00:36:29,160 Hello. 742 00:36:30,280 --> 00:36:31,640 (SIGHS) 743 00:36:31,640 --> 00:36:34,320 There's a big sigh. (SIGHS DEEPLY) 744 00:36:34,320 --> 00:36:36,640 You certainly saved your first Pressure Test 745 00:36:36,640 --> 00:36:38,520 for an absolute doozy, didn't you? 746 00:36:38,520 --> 00:36:40,960 I did. (LAUGHS) Yeah, I did! 747 00:36:40,960 --> 00:36:43,240 Had I known, I would have gotten into one earlier. 748 00:36:43,240 --> 00:36:45,800 (LAUGHS) Just for a bit of a practice round. 749 00:36:45,800 --> 00:36:47,800 (LAUGHS) Yeah. How are you feeling? 750 00:36:47,800 --> 00:36:50,240 I did it. (LAUGHS) 751 00:36:50,240 --> 00:36:51,600 Five hours. 752 00:36:51,600 --> 00:36:55,400 When I walked in this morning, I never thought I could do that long 753 00:36:55,400 --> 00:36:57,040 and I did it. 754 00:36:57,040 --> 00:36:59,040 So I'm proud of myself. Yeah. 755 00:36:59,040 --> 00:37:01,320 Everything is like a blessing to me 756 00:37:01,320 --> 00:37:05,280 because I absolutely never thought I would get to where I am today. 757 00:37:05,280 --> 00:37:08,320 Did you think you'd get to cook one of Clare Smyth's dishes? 758 00:37:08,320 --> 00:37:09,680 I mean, pretty special. 759 00:37:09,680 --> 00:37:12,920 I thought I would just look at your dishes on Instagram 760 00:37:12,920 --> 00:37:15,120 and I got to cook your dish today. 761 00:37:15,120 --> 00:37:17,200 It was not easy! (CHUCKLES) 762 00:37:17,200 --> 00:37:18,440 (LAUGHS) 763 00:37:18,440 --> 00:37:21,840 But I still love your work, so, yeah. Thank you. 764 00:37:21,840 --> 00:37:24,320 Alright, we're gonna taste it. Thank you, guys. 765 00:37:24,320 --> 00:37:25,840 JUDGES: Thanks, Rue. 766 00:37:29,040 --> 00:37:32,360 Alright, first up, what do we think of how it looks? 767 00:37:33,520 --> 00:37:35,560 Obviously, that piece of raw Wagyu 768 00:37:35,560 --> 00:37:37,920 is missing off the other side of the oyster. 769 00:37:40,360 --> 00:37:42,480 Her sauce looks pretty liquid. 770 00:37:46,400 --> 00:37:50,000 MELISSA: Thanks, Chef. It is a bit runny, that. 771 00:38:17,560 --> 00:38:21,560 OK, I'm gonna give Rue props for almost finishing. 772 00:38:21,560 --> 00:38:24,880 Yes, the Wagyu isn't wrapped around the oyster, 773 00:38:24,880 --> 00:38:28,440 but she has got so close in terms of finishing this. 774 00:38:28,440 --> 00:38:29,920 So, credit to her. 775 00:38:29,920 --> 00:38:32,600 The pie mix was really lovely. 776 00:38:32,600 --> 00:38:34,360 The beef shin was cooked perfectly. 777 00:38:34,360 --> 00:38:37,560 Really nice bones of that beef and oyster pie. 778 00:38:37,560 --> 00:38:41,480 I think this dish was always gonna live and die by the sauces. 779 00:38:41,480 --> 00:38:42,960 Over a five-hour period, 780 00:38:42,960 --> 00:38:47,600 with so many different sauces and reductions on the go, 781 00:38:47,600 --> 00:38:49,600 it was always gonna be tough. 782 00:38:49,600 --> 00:38:53,360 This is the example of a cook not having that experience. 783 00:38:54,360 --> 00:38:58,720 The Wagyu itself, she's had a good crack at that. 784 00:38:58,720 --> 00:39:02,040 I just feel if it was slightly under-caramelised 785 00:39:02,040 --> 00:39:03,440 and slightly under-cooked. 786 00:39:03,440 --> 00:39:06,360 I think an extra minute, minute and a half on the hibachi 787 00:39:06,360 --> 00:39:10,280 would have really done the piece of meat some favours there. 788 00:39:10,280 --> 00:39:13,360 And then there's the sauce. A little bit runny, as you said. 789 00:39:13,360 --> 00:39:16,480 I think probably needed a little more reducing. 790 00:39:16,480 --> 00:39:19,760 Flavour-wise, she's hitting really good points 791 00:39:19,760 --> 00:39:21,160 in all the flavour across. 792 00:39:21,160 --> 00:39:22,600 That what I'll say. 793 00:39:22,600 --> 00:39:25,200 Yeah, I mean, I thought she did really well. 794 00:39:25,200 --> 00:39:27,400 Flavour is there. 795 00:39:27,400 --> 00:39:31,280 Where she really struggled was the sauces. 796 00:39:33,400 --> 00:39:35,320 (TENSE MUSIC) 797 00:39:38,680 --> 00:39:41,040 CATH: It's time for me to plate up 798 00:39:41,040 --> 00:39:45,920 and there's a long list for plating up this dish. 799 00:39:45,920 --> 00:39:48,240 I've got the ragu in the oyster shell. 800 00:39:50,040 --> 00:39:52,640 I've got the fillet on the plate. 801 00:39:52,640 --> 00:39:55,600 I've got my two poached oysters on top. 802 00:39:55,600 --> 00:39:58,760 One with the wrapped raw Wagyu. 803 00:39:58,760 --> 00:40:01,320 I've got my emulsion. 804 00:40:03,800 --> 00:40:06,320 I'm feeling so disappointed 805 00:40:06,320 --> 00:40:07,960 because I don't have the crisp. 806 00:40:08,960 --> 00:40:10,880 That's what may send me home. 807 00:40:10,880 --> 00:40:12,400 (SIGHS, THEN SNIFFLES) 808 00:40:12,400 --> 00:40:15,120 Just take a big breath now. Just relax. 809 00:40:15,120 --> 00:40:16,760 (SNIFFLES) OK. 810 00:40:19,600 --> 00:40:21,960 This was a huge challenge. 811 00:40:24,240 --> 00:40:27,520 And I was behind right from the start. 812 00:40:27,520 --> 00:40:30,360 I'm hoping I've done enough to stay here, 813 00:40:30,360 --> 00:40:33,560 because I came here to prove myself 814 00:40:33,560 --> 00:40:35,920 and I'm not ready to go home. 815 00:40:43,000 --> 00:40:48,680 (TENSE MUSIC) 816 00:40:48,680 --> 00:40:51,000 Cath! Hi, guys. 817 00:40:51,000 --> 00:40:53,200 ANDY: Hi, Cath. Hello, Cath. 818 00:40:53,200 --> 00:40:55,720 (EXHALES) 819 00:40:55,720 --> 00:40:57,960 Let's talk about how you went today. 820 00:40:57,960 --> 00:41:00,040 You have nearly all your elements there. 821 00:41:00,040 --> 00:41:03,280 Yeah. So I don't have my crisp. So I had to make a decision. 822 00:41:04,280 --> 00:41:07,040 You know, I'm disappointed I didn't have everything on the plate. 823 00:41:08,320 --> 00:41:12,840 In the end, I'm actually really proud because it... 824 00:41:12,840 --> 00:41:16,640 ..it really was, um, difficult for me. 825 00:41:16,640 --> 00:41:22,640 But what was amazing was watching you set that example to your kids. 826 00:41:22,640 --> 00:41:26,040 Just to keep going no matter what. You didn't stop. 827 00:41:26,040 --> 00:41:29,640 You didn't lose sight of that finished dish. 828 00:41:29,640 --> 00:41:31,200 Yeah. We're gonna taste it now, Cath. 829 00:41:31,200 --> 00:41:32,640 OK. Thanks. Thanks, Cath. 830 00:41:32,640 --> 00:41:34,320 Thanks, Cath. Thank you so much. 831 00:41:41,360 --> 00:41:43,560 ANDY: How does your plate look? 832 00:41:43,560 --> 00:41:47,000 Yeah, look, the Wagyu's kinda... 833 00:41:47,000 --> 00:41:48,680 ..looks spot-on, actually. 834 00:41:48,680 --> 00:41:50,640 The emulsion looks good. 835 00:41:50,640 --> 00:41:52,040 Yeah. 836 00:41:57,920 --> 00:42:00,560 The consistency looks a bit better. 837 00:42:00,560 --> 00:42:02,840 Looks a little more viscous... Yeah. 838 00:42:02,840 --> 00:42:05,480 ..and glossy. Yeah. Yeah. 839 00:42:37,400 --> 00:42:41,440 Yeah, I mean, look, she got most of the dish completed. 840 00:42:41,440 --> 00:42:44,680 She's just missing the oyster cracker. 841 00:42:44,680 --> 00:42:47,320 And I think she had a really, really good shot at it. 842 00:42:47,320 --> 00:42:50,760 And the main...or the most difficult part of the dish 843 00:42:50,760 --> 00:42:52,440 is actually the sauces 844 00:42:52,440 --> 00:42:54,520 and I think she did really well. 845 00:42:54,520 --> 00:42:57,800 The beef - the cooking was nice. 846 00:42:57,800 --> 00:43:01,480 Overall, she did phenomenally well. 847 00:43:04,000 --> 00:43:06,040 Oyster emulsion - great consistency. 848 00:43:06,040 --> 00:43:07,600 And also great flavour there. 849 00:43:07,600 --> 00:43:10,040 It was pretty much identical to yours, I thought. 850 00:43:10,040 --> 00:43:13,120 The pie mix - nice flavour. 851 00:43:13,120 --> 00:43:16,840 I did get the raw Wagyu around one of the oysters 852 00:43:16,840 --> 00:43:20,520 which did make a difference comparing it to Rue's dish. 853 00:43:20,520 --> 00:43:23,200 MELISSA: I like the consistency of the sauce. 854 00:43:23,200 --> 00:43:25,960 I thought that it had a lovely glossy coating texture to it. 855 00:43:26,960 --> 00:43:30,800 But where I did the crunch, however, is in not having the cracker. 856 00:43:32,840 --> 00:43:35,880 I'm very impressed, to be honest with you. 857 00:43:35,880 --> 00:43:40,000 Just...it was tough watching that cook. 858 00:43:40,000 --> 00:43:43,680 The whole cracker isn't there, the oyster crisp on top of the pie. 859 00:43:43,680 --> 00:43:46,240 But I can't believe it's as good as it is. 860 00:43:49,160 --> 00:43:51,080 (TENSE MUSIC) 861 00:43:53,520 --> 00:43:57,360 Clare, we know when you set a Pressure Test, 862 00:43:57,360 --> 00:44:01,080 it is going to come with a three-star level of skill attached. 863 00:44:01,080 --> 00:44:06,360 How do you think these two incredible amateur cooks went today 864 00:44:06,360 --> 00:44:07,880 tackling that beast of a dish? 865 00:44:07,880 --> 00:44:11,400 Oh, I mean, I knew it was a tough, tough dish. 866 00:44:11,400 --> 00:44:15,040 And it was a huge, mammoth cook. It was really a marathon. 867 00:44:15,040 --> 00:44:17,920 And, you know, I was so, so impressed by you both 868 00:44:17,920 --> 00:44:20,680 because you achieved something really great. 869 00:44:20,680 --> 00:44:22,120 You did incredibly well. 870 00:44:22,120 --> 00:44:23,720 OK. Thank you. Thank you. 871 00:44:23,720 --> 00:44:25,040 Well done, ladies. 872 00:44:28,440 --> 00:44:32,160 So, let's keep that applause going for Clare Smyth! 873 00:44:32,160 --> 00:44:34,440 (CONTESTANTS CHEER) 874 00:44:37,600 --> 00:44:39,880 Whoo! 875 00:44:39,880 --> 00:44:42,600 There's no doubt this was a baptism of fire. 876 00:44:42,600 --> 00:44:44,360 Yeah. 877 00:44:44,360 --> 00:44:45,760 And when Malissa played her pin, 878 00:44:45,760 --> 00:44:50,160 your chances of surviving this Pressure Test became 50-50. 879 00:44:52,120 --> 00:44:55,080 Both of you were missing a crucial element. 880 00:44:55,080 --> 00:44:56,120 Yeah. 881 00:44:56,120 --> 00:44:58,000 Rue, the raw Wagyu. Yeah. 882 00:44:58,000 --> 00:45:00,640 Cath, the oyster crisp. 883 00:45:00,640 --> 00:45:06,120 But there was one marked difference between both of your plates 884 00:45:06,120 --> 00:45:08,440 and that was the sauce. 885 00:45:11,080 --> 00:45:16,080 One cook managed to achieve a close replica of Clare's sauce. 886 00:45:17,080 --> 00:45:20,560 And, sadly, that means that the cook going home today is... 887 00:45:22,120 --> 00:45:23,280 ..Rue. 888 00:45:23,280 --> 00:45:24,640 Oh! 889 00:45:24,640 --> 00:45:26,840 Yeah. It's OK. 890 00:45:26,840 --> 00:45:28,360 Oh! 891 00:45:31,760 --> 00:45:33,160 Ooh! (CHUCKLES) 892 00:45:33,160 --> 00:45:37,040 Rue, from the moment you walked through those doors on day 1, 893 00:45:37,040 --> 00:45:42,600 your attitude and that incandescent smile have lit up this kitchen. 894 00:45:43,600 --> 00:45:47,440 Just think of everything that you have achieved since being here, 895 00:45:47,440 --> 00:45:50,000 not in the least your very own product line... 896 00:45:50,000 --> 00:45:51,680 That's true. ..on the shelves of Coles. 897 00:45:51,680 --> 00:45:53,960 All over the country! That's true. Yeah. 898 00:45:53,960 --> 00:45:57,200 And all of those amazing dishes that you brought us. 899 00:45:57,200 --> 00:45:58,320 Yeah. 900 00:46:00,160 --> 00:46:03,560 Just your presence here has inspired so many people out there 901 00:46:03,560 --> 00:46:05,280 to get cooking. 902 00:46:05,280 --> 00:46:08,800 Um, I have to say the last few weeks have been really great 903 00:46:08,800 --> 00:46:12,040 because they really gave me a bit more confidence as a cook. 904 00:46:12,040 --> 00:46:15,720 But, honestly, I have had the best time. 905 00:46:15,720 --> 00:46:17,400 I think I've grown as a cook 906 00:46:17,400 --> 00:46:19,800 and I see this as a stepping stone 907 00:46:19,800 --> 00:46:22,640 into whatever the future holds for me. 908 00:46:23,640 --> 00:46:24,680 Absolutely. 909 00:46:24,680 --> 00:46:28,640 Rue, you've brought so much heart and soul to this kitchen. 910 00:46:28,640 --> 00:46:31,080 It will not be the same without you. 911 00:46:31,080 --> 00:46:34,280 But, unfortunately, now it's time to say goodbye. 912 00:46:34,280 --> 00:46:35,360 OK. 913 00:46:35,360 --> 00:46:36,920 Say goodbye to them. I'm going. 914 00:46:36,920 --> 00:46:39,800 (MELISSA AND RUE LAUGH) ANDY: Congratulations. 915 00:46:39,800 --> 00:46:41,560 You should be so proud. Thank you. 916 00:46:41,560 --> 00:46:43,360 Thank you! 917 00:46:43,360 --> 00:46:45,480 Thank you. 918 00:46:45,480 --> 00:46:47,400 Well done. Thanks for your cooking, Rue. 919 00:46:47,400 --> 00:46:49,120 Well done. Oh, thank you. 920 00:46:49,120 --> 00:46:50,560 Ooh-ooh! Hoo-hoo! Good luck. 921 00:46:50,560 --> 00:46:53,720 This competition has given me 922 00:46:53,720 --> 00:46:55,920 more than I could have ever thought 923 00:46:55,920 --> 00:46:57,960 I could have gotten out of an experience. 924 00:46:57,960 --> 00:47:00,000 (LAUGHS) Oh, Rue-Rue! (LAUGHS) 925 00:47:00,000 --> 00:47:03,440 It's just been life-changing for me. 926 00:47:03,440 --> 00:47:07,240 But, you know, the end of one journey is the beginning of a new chapter. 927 00:47:07,240 --> 00:47:09,800 (LAUGHS) I'm so proud. Thanks, Rue. 928 00:47:09,800 --> 00:47:11,040 It's OK. 929 00:47:11,040 --> 00:47:15,120 I love everyone. I will never forget anyone here. 930 00:47:15,120 --> 00:47:17,320 And I would carry you all in my heart. 931 00:47:17,320 --> 00:47:20,720 Give it up for Rue, everybody! 932 00:47:20,720 --> 00:47:23,760 (CONTESTANTS CHEER WILDLY AND WHISTLE) 933 00:47:26,720 --> 00:47:28,920 (LAUGHS) 934 00:47:28,920 --> 00:47:31,320 Rue! Whoo! 935 00:47:34,400 --> 00:47:37,360 NARRATOR: Tomorrow night on MasterChef Australia... 936 00:47:37,360 --> 00:47:38,600 Look at all the bees! 937 00:47:38,600 --> 00:47:41,720 ..it's a fresh twist on a Service Challenge. 938 00:47:41,720 --> 00:47:43,080 Ready to get your hands dirty? 939 00:47:43,080 --> 00:47:44,720 So are they able 940 00:47:44,720 --> 00:47:47,000 to take it from farm... 941 00:47:47,000 --> 00:47:48,640 BRENT: What a doozy for us. 942 00:47:48,640 --> 00:47:50,240 MALISSA: Far out! ..to table? 943 00:47:50,240 --> 00:47:52,520 So nervous. So nervous. 944 00:47:52,520 --> 00:47:54,440 You gotta get going. Oh, my God! 945 00:47:54,440 --> 00:47:57,200 It's just absolute panic stations now. 946 00:47:57,200 --> 00:47:58,760 BRENT: It's gonna be the thing 947 00:47:58,760 --> 00:48:01,600 that either wins it for us or loses it for us. 948 00:48:01,600 --> 00:48:03,600 Captions by Red Bee Media