ANNOUNCER: Previously on MasterChef Australia...
It was not your average mystery box.
This is the everything box.
ANDY: Yeah!
SOFIA: You can cook absolutely anything...
..so long as you use everything.
The pressure was intense...
I feel like this is some next-level creation.
That's where we're at now. We want next-level creations.
..to put up spectacular dishes.
JEAN-CHRISTOPHE: You've managed to create a symphony
by using nine different instruments, and you've done that so well.
It's brilliant.
ANDY: If you keep cooking like this,
you may just end up lifting that trophy.
And that's the ultimate prize.
And the bottom three face a right royal pressure test tonight.
DARRSH: Good luck. HARRY: Good luck.
SAV: Love you, but gonna fight you. Oh, yeah.
Going to war.
At this stage of the competition, it's such a mental game,
and my mindset is look forward,
because if you survive today, you're in top five,
so failure is not an option.
Let's do this.
(CHEERING AND APPLAUSE)
I've been in pressure tests before.
So, walking into the kitchen today...
..purely just focused on getting through,
making it to finals week and holding up that trophy.
You stand like gladiators walking into the Colosseum.
(THEY CHUCKLE)
Everyone, take a deep breath.
I'm taking one with you.
There's a lot at stake today.
This is the cook that will determine
MasterChef top five 2024.
(EXHALES FORCEFULLY)
Sav, you might have one up on the boys
in terms of being in two pressure tests,
but one of them sent you home.
That is right here.
It is burning in me, and they don't have that.
I love these boys dearly,
but I'm going to kick their arses today.
(LAUGHTER) Whoa!
OK, let's get this show on the road.
This pressure test has been set by a French legend.
This legend was trained by Chef Of The Century
and titleholder of the most Michelin stars of all time.
Oh!
The Joel Robuchon.
Wow.
And now he lives Down Under,
with incredibly successful bistros in both Melbourne and Perth.
He's one of Australia's favourites.
Please welcome...
..Guillaume Brahimi.
(CHEERING AND APPLAUSE)
So excited to see Chef Guillaume Brahimi.
ANDY: Yeah, Guillaume!
I have nothing but deep respect for him.
Welcome, mate! SOFIA: Salut!
But...
Wow.
..it is one of the fanciest cloches that we've seen here,
so I know we are in for a ride.
Now we have two Frenchmen in the building.
(SINGS IN FRENCH)
(SPEAKS IN FRENCH)
(LAUGHS)
Did one of you just say "my love" and one of you say "my friend"?
Oui! Oui! Oui! That's what we do in France, we kiss!
We kiss and we cook and...
Guillaume, without giving too much away,
what have you got under that cloche?
It's a dish who was made for the King of France.
How long have you been making this one for?
About 10 years.
Great!
Made for a king and takes a decade to perfect.
Simple.
I love this dish so much that it's going to be available
at my restaurant at Bistro Guillaume at Crown Melbourne and Perth
for a very limited time.
Today, you will be making my...
(STUNNED GASPS)
Oh!
What?
..royale of peas with a jus of crab...
..tarragon mayonnaise,
caviar,
and fried mussel.
Oh, my God.
Just looks like poetry on a plate.
Oh, the colour.
ANDY: Oh! Stop it!
Oh, yeah.
SOFIA: It's like a moat. It's so perfect.
JEAN-CHRISTOPHE: And it smells lovely.
SAV: What?!
So, very important - try the consomme first
so give you a very clear idea of what you look for.
Try the royale.
But after that, make sure you have the caviar and the mud crab.
DARRSH: Every element on the plate has a purpose,
even the peas around the outside.
They add texture.
Because you've got the royale, which is really smooth,
you've got the crab which is smooth,
then you've got the pops of caviar...
HARRY: So yum.
..you've got the crispiness from the mussels.
It's such a well-balanced dish in both flavour and texture.
So, Guillaume, it looks delicious,
but I'm guessing there are a bunch of pressure points in the dish.
What are they?
Yes, Andy, there are so many of them.
Uh, the first is to make the royale perfect.
So, no air bubble in your royale, in your custard.
After that, the crab.
It's a jus of crab, eh?
So, mud crab and blue swimmer for your stock consomme.
Very important when you make your stock -
when you cook it, you want the colour of the blue swimmer,
who will give you the colour of your consomme.
You see how clear it is? And that's how you want it, huh?
So be careful.
The clarification will not change the taste of your consomme,
but it will change the look of it.
It's like a filter. It's a filter.
I'll go one more just to make sure.
Did you guys get any? Harry's had a lot.
(LAUGHTER) If you sold this in, like, poppers,
like juice boxes, I'd buy, like, a fridge full of them.
Expensive popper, bro.
This is a very special consomme, huh? Yeah.
The consomme, in my opinion, is the biggest part of this dish.
It's liquid gold.
It's the best seafood stock that I've ever tasted.
At the end, the peeling of the peas.
I know. I know, it's...
There's nothing exciting of eating a pea shell.
SAV: Oh, great. That's a lot of peas on that plate.
I feel like these peas are going to break us.
And, uh, voila.
Today, you'll be making...
..not just one perfect plate...
..but five.
(GASPING) Oh, OK. Of course.
Five that need to look and taste identical to Guillaume's.
(CONTESTANTS EXCLAIM)
I'm broken now, I mean...!
Five dishes.
Those peas around the outside.
I know that they're going to take a long time.
Today's gonna be a tough day at the office.
Righto.
We're giving you four hours.
You'll have everything that you need to recreate Guillaume's dish
at your benches.
But remember, all five plates -
they need to be identical.
Whoever's dishes look and taste the least like Guillaume's,
they'll be going home.
Guillaume, over to you, mate. Do you want to kick it off?
And your time starts...
..now. Go!
(CHEERING AND APPLAUSE)
This dish truly is
one of the best damn things I've put in my mouth.
It is so good.
First thing I do on my bench is grab my recipe.
The art of multi-tasking really comes into play
in pressure tests, but this one in particular,
because there is so much that you need to do.
(ENCOURAGING APPLAUSE)
Let's go!
Let's go, Harry!
This dish, like, there must be a little guardian angel
watching over me right now,
because there's three types of seafood in it.
But there would be nothing worse for me than to go out
on a French seafood dish.
With Guillaume's recipe for the crab stock,
it says to smash the crab up into pieces with a mallet.
But that's really interpretational,
because the smaller you get the pieces,
the more surface area
and the more flavour you'll get out of them.
(TO SELF) Scissors.
Guillaume's set such an epic dish, like, I want to follow the recipe,
but then also little tricks
and bits of knowledge that I have with seafood -
try and incorporate that as well, which is why I'm using the scissors.
NAT: You've got it, Darrshy!
I get the pots out and I'm trying to read the recipe.
You good, Darrsh?
There's so many elements to this dish, it's wild.
I don't even know where to start,
because I'm just looking at this dish going,
"There's so much that can go wrong
"because there's so many things that I've never cooked before."
Onion, celery, carrot.
But I need to stay in the right mindset,
because otherwise it's all just going to fall apart
before it even starts.
This crab stock is going to be one of the most important steps.
Getting flavour into the stock,
but then the clarification of it into a consomme is going to be
so key today.
25g.
I've crushed up some beautiful blue swimmer crabs,
get them into the pot and roasting.
PEZZA: Darrsh, he's got them crabs in there early.
There's some vegies, there's some aromats
and then some fish stock that goes in
to essentially bring out all that flavour.
Cool.
Good job, Darrsh.
Give it a cheeky stir, you know.
Cheeky stir!
Alright. Uh, the fish stock,
I just need to bring it up to a boil.
Um, and that needs to go into the pressure cooker for 90 minutes.
So just trying to keep my nerve.
It's early still, there's plenty of time left.
Um, yeah, try not to get rattled.
I want to hone in on the dish because I think it is
such a fitting dish for this stage of the competition.
So fitting that you're going to run it as a special menu item
at Bistro Guillaume in Crown, in Perth and in Melbourne.
That is pretty incredible.
For the punters to be able to come in and try
what we're all drooling over, I think is pretty special.
This is such a simple dish,
but it is so complicated as well. Yes.
All the French technique, you know, the royale, the consomme
and I think it's important sharing these sort of recipes.
Can you explain to us what a royale is?
Well, a royale is a custard. Yeah.
We decide to use peas, but you could use asparagus.
Sure. Or make it sweet as a creme caramel.
So that's what it is. And the cooking is a key.
There's so many steps you need to make sure they're perfectly done.
If it's overcooked, it becomes grainy.
It's like sand in it and no air bubble.
No bubbles.
ANDY: And you have to plate five perfect versions...
Yeah. ..of that really intricate dish.
That's gonna be tough.
Do you know how hard it is to peel peas with sausages fingers?
I got the same!
Do you know how hard it is?
MIMI: Yes, Savi!
Get crabby about it. Oh! (LAUGHS)
Look at her go.
SAVINDRI: I am on to starting the crab stock.
It's getting a little bit of stress out, isn't it?
Bashing those crabs.
Crab was like religion in my household in Sri Lanka
because that is what we ate on weekends.
Uh, but it's just...this is not a Sri Lankan way of cooking it.
So completely taken myself out of the comfort zone.
Sav. Ca va?
Uh, ca va bien. Ooh!
I had to think about that for a second.
She's the queen of the spice, by the way.
How do you feel for not having the chance to use spices?
I think this is coming to me at a good time
because I come from a Sri Lankan background,
very different style of cooking... Yeah, yeah.
..but I always come back to there's a reason why French cooking
is the gold standard of cuisine,
and I think that's a part of growth for me,
to actually do French technique.
I mean, I'm...I'm feeling good about it.
Give me your hand.
Oh, you're too good!
Oh, my God!
Lady, beautiful lady. Stop it.
Allez! Well done. Bon chance.
Thank you, chefs.
PEZZA: They're all doing different things.
MIMI: They are. It's very interesting.
It is.
Harry really went to town on bashing.
It just seems funny down there. They're all doing different things.
Compared to Darrsh and Sav,
they've even just left their blue swimmer, you know, together.
Harry's actually cut it into pieces.
So that's what's getting me today.
They're all doing different sort of things.
As long as it's not taking him too much time,
but I think it'll be worth it.
I reckon his flavour will be so much more intense.
This is your most important cook yet.
You are one hour down and have three to go!
ANDY: Come on!
POH: Harry claps.
NAT: Good job, Darrsh.
Pressure cooker. 90 minutes. Alright.
PEZZA: Darrsh didn't cook his crab off
anywhere near the amount of Sav's, which worries me.
MIMI: Look at the colour on his verses Savi's.
Yeah, that's the only problem.
A lot further ahead, though. I'll give him that.
My head is well and truly in the game now.
There was a little bit of a hurdle at the start, but I'm feeling good.
Push it, man.
My stock's gone into the pressure cooker for 90 minutes,
set and forget.
Let's start it.
And I'm moving on to boiling my mud crabs for my crab meat.
While the crabs are cooking, I can now move on to my pea puree,
which once it's finished, it'll become my pea royale mix.
NAT: Smelling good, Sav.
That's definitely crabby.
I've got my crab on a timer
for my mud crab.
I'm going to get my crab stock into the pressure cooker
for the consomme.
And I'm moving on to my peas to make the pea puree for my pea royale.
Um, Harry's working pretty slow.
He is. Mm. Like, he's so behind.
It's like, he doesn't even have a stock ready.
WOMAN: Hustle, Haz. Let's go.
I'm making my crab stock for the consomme.
My crab pieces are in the pot
and I'm just trying to get a really nice colour on them.
One of the most impressive things about Guillaume's consomme
was the colour.
You can tell that the shells have just been pushed to the limit,
so that you get that smack of crab in your face.
I think I know what I'm doing here.
I just want to follow my gut with this one.
I'm in no rush to finish it.
It's more about slow and, you know, like, getting those flavours out
over time and really caring for it.
Even if it is putting me behind, I know I can make that time up.
(EXHALES SHARPLY)
I've got one shot at this crab stock for the consomme.
If I can get that right,
that could be what separates me from the pack.
Whee!
My stock's in the pressure cooker.
I've just taken my mud crabs out
It's my mud crab meat.
So they're just cooling to room temperature.
I've got some water coming up to the boil here for my fresh peas.
I'm about to move on to my royale.
Oh, beautiful!
Oh, look at that green - damn!
I'm mixing my pea puree with the eggs,
the yolk and the cream.
I have to pass it through a sieve
and then get it into the vacuum machine
because I want this to be super bubble-less.
That's so cool.
I've never used a vac machine before, so it's kind of like
a science experiment.
I'm really happy with my pea royale mix
so now it's time to get them into the bowls
and then into the steamer.
Good pace, Darrsh.
PEZZA: You're well ahead. Just keep working.
Good pace.
Ooh!
Darrshy. Ooh, Darrsh.
That looks unreal. It's amazing.
And probably even the better news, you are setting the pace.
Like, this is where you need to be right now.
You're doing exactly what you planned to do
in terms of having enough time at the end
to make that look as good as it tastes,
so just keep moving on, brother. Alright.
Darrsh, is that meant to be seasoned? Uh, yeah, it is.
It is? Salt and pepper.
OK.
Darrsh, remember - precision. Yep.
I'm really encouraged that I'm setting the pace right now.
Yeah, I'm just multi-tasking.
To allow enough time for the peas,
which I'm gonna have to split and de-skin
that I need to put around the royale.
Go on, good mate.
SAVINDRI: Oh, my God.
WOMAN: Oh, careful, careful.
I've got my mud crab cooling to room temp.
I am working on my pea royale.
Guillaume's royale was just endlessly smooth.
It's so, so, so important that I cling wrap these properly
and get them air tight so that it bakes perfectly in that steam oven.
You do not want steam coming through the cling wrap
because it's not going to set.
The pea royale would turn into pea slop.
Thing you got to watch with Harry, he's not go with time.
MIMI: Nice.
HARRY: My crab stock for the crab consomme is finally looking good.
On you, Haz.
Whoa! Jeez.
The stock's got to be in the pressure cooker for 90 minutes.
(BUTTONS BEEP)
We're a fair way into this cook now,
I'm literally up to the second element on this recipe
because I spent so much time perfecting that stock.
I've got to now get on to the pea royale.
Hey, Harry. Harry.
Hello. Can I give you some news?
Yes. You're behind.
Am I? OK. Yeah.
I think you need to get yourself out of the fantasy
of cooking this recipe, you know,
because these should be in boiling water...
Yep. ..your pea royale should be done.
You got to move, man.
No use enjoying it if you don't get five dishes up.
Yeah. For sure. Righto?
I'm feeling a bit rattled.
WOMAN: Let's go, Haz. Come on.
Oh, my God. Just keep going.
And if I don't pick up the pace now, I'm not gonna finish these dishes.
Dare I say it? This is turning into a battle royale.
Ooh! POH: Darrsh is racing ahead.
But I'm worried that he's racing a bit too much
and not paying attention to detail like seasoning.
I mean, that is a huge part of the dish.
Yeah. I feel like they've got a little bit too much of
a love affection for this dish, especially Harry.
And the same can be said for Sav.
I think he might think he's got a little bit of an edge,
but with a pressure test, there's never an edge.
No, especially when you're behind.
Oi, did yours have heaps of bubbles, Sav,
like it was almost simmering?
SAVINDRI: And then it stops. Oh, right.
It should bubble and stop.
No, you definitely done something wrong, Harry.
What's that?
Darrsh, stop messing with him!
So you have all the air in it. So mean!
I think you might need to start again, Haz.
(CHUCKLES)
The next step, I've got to get my pea royale into the bowls
and then into the steamer.
So I'm filling up each bowl. It says 90g.
I'm doing every one at 90g.
PEZZA: He hasn't covered his.
And then putting them straight into the steam oven.
Don't understand.
POH: Oh, my God, I know.
I know, I know.
Keep working through it, Haz. Sorry?
It feels so chaotic in here.
Like, I know I'm behind and I've got everyone watching me.
There's people yelling at me. I'm just like... (EXHALES SHARPLY)
Hey, Guillaume. Mm.
I've just put my custard in the oven. Uh...
Oh!
(ALARM BEEPS)
My pea royale, it's been in the steam oven for a couple of minutes
without cling wrap on it.
WOMAN: There you go, Haz. well done.
And I feel like this mistake could be what sends me home.
So I just need to refocus and make sure that I'm doing things
exactly as the recipe says.
Better, Hazza. Good job, Harry.
Is he OK?
Yeah, he just forgot the cling film. Ah.
Pressure cooker's done, and I know that consomme is one of the most
important steps, so I want to get that on the heat.
And it needs to reduce by a third,
essentially to intensify all that flavour.
And I'm still working on my peas.
These seem very time consuming, but I think I'm ahead, so it's good.
I need 90 of them.
It's such a critical component of the dish.
Chef. Ca va?
Splitting these in half and skinning them.
SAV: Oh, my God.
I'm valiantly trying to de-shell these peas
and take the skins off and get them split.
Oh, my God. Lost a half, too.
Um... Huh!
Oh, my God, they're slippery suckers!
Is there a faster way to do this?
Can I like...?
OK, that's working a little bit faster, isn't it?
I'm crushing the peas with my knife,
and they're releasing straight out of their shells.
So I'm doing about 15 of them at a time instead of one at a time.
So it's working for me. Don't tell anyone else, though.
HARRY: Oh, my God.
I couldn't even tell you where I'm at, to be honest.
Uh, I'm trying to peel peas. (CHUCKLES)
Like, I've got my custards in the oven.
I've got a bit of time left on my stock that I'll then, um,
you know, turn into the consomme.
The crabs are cooked for crab meat, they're cooling down.
PEZZA: You alright, Haz? Yeah. 90 peas, bro.
90?! Just Zen out.
These little... Zone out. Get it done.
I'm freaking out right now.
Like, I know I've still got so much to do.
And I'm standing there just having to, like,
peel these tiny skins off peas.
Like, oh, God. Like, it's ridiculous!
I feel like I'm doing heart surgery on a bee.
JEAN-CHRISTOPHE: Attention! Attention!
So much left to do.
1.5 hours to go!
(WHISTLES) Allez! Allez!
GUILLAUME: This is gold, uh.
You need that. Liquid gold.
Still doing his peas.
Darrsh, hope you can peel those peas fast.
The peas take so long.
Sav has found the hack,
but Darrsh is just taking so much time doing his peas.
And when I was trying to count how long it was taking for him
to do them, it was gonna take him, like, 2.5 hours.
And he doesn't have 2.5 hours.
Find a...find a way to do it fast if you can.
Yeah, the old squeeze and pop, mate.
Hey, Darrshy. Hey, Sofia. Hi, Chef.
GUILLAUME: How are you?
What's this little pea system you've got going on here?
Uh, it's grab a pea, squish it.
That's taking you precious minute. Sure.
And you did say, you know, the peas take the longest.
They don't, actually, the plating does.
Alright.
I've seriously underestimated how much time is required
for these peas to get them out of their shells.
Yeah, Darrsh.
I'm looking around, and I still need to get my crab meat out,
I still need to do my batter and cook my mussels.
Keep going, Darrsh-ay.
I need to finish my consomme
but I know as well that every single pea
that I'm putting into the bowl right now needs to go on a plate.
I've worked so well up to this point,
but the wheels are starting to fall off.
Use your crab to claw your way to top five!
You have one hour to go!
ANDY: Let's go! Come on!
Got to lift it.
WOMAN: Allez! Allez!
(PANS CLANG)
Oh, my God. Hey, Savi.
Hello. How you going?
Uh, going OK. Peas are done.
Um, uh, just working on that crab stock for the consomme.
Very stressed about that stock reducing.
That's my main concern. Yeah.
Everything else I know I can work at lightning speed.
OK. Fight hard. Yeah.
This is it.
I'm stressed about the time
because I still need to clarify the crab stock.
My crab stock is not reduced enough.
But I can't reduce it anymore.
I just don't have time because I have to make the raft,
which clarifies the stock and turns it into a consomme.
The raft involves making a mix with aromatics
and usually some kind of meat.
At this point, it's chicken breast.
And eggwhites.
And the raft pulls all the impurities to the surface.
And gives you clear broth, essentially.
PEZZA: Keep going, Sav.
It is a bit of a technical technique
and I've only done it once,
so I am most worried about the consomme.
But I need to move on...
OK.
..to picking out the crab meat from my mud crabs.
Alright. I need to go through it with a fine-toothed comb.
Make sure that there are no shell-y bits.
This is make or break.
Um, just working on this consomme.
Just put my raft in. WOMAN: Good job, Harry.
So I'm just bringing it up to a gentle simmer.
I've never used a raft to clarify a consomme before,
but I've always wanted to try it,
so I'm really excited to see how this works.
Harry. Yes?
Talk to me, mate. Yep.
So I'm guessing you've got to pick crab...
Yep. ..make your beer batter...
Yep. Deep-fry the mussels.
..deep-fry the mussels. Yep.
How long do you reckon it's going to take,
even someone who works in your restaurant to pick those crabs?
10 minutes. And making sure there's no shell.
No shell. You know.
No shell.
Guillaume's chefs can pick mud crab in 10 minutes.
And I'm going to prove to him today
that I can do it quicker than his chefs.
It's taking everything I've got not to have A big old chunk of this.
Mud crab is my favourite food.
I'm just in the zone right now.
I feel like I'm at the table with Pop,
you know, sitting on the balcony in Bundaberg with a couple of big,
juicy Queensland bucks.
PEZZA: Great work, Hazza.
Eight minutes. I'm stoked with that.
Better, Hazza. Nice, Haz.
You know, chefs have had training to pick crab this fast,
but I've done it through wanting to eat mud crab. (LAUGHS)
WOMAN: Yes, Savi!
SAVINDRI: I'm making this beer batter
faster than I've ever made a beer batter in my life.
Very stressed at the moment 'cause I still need to fry these mussels,
which I am about to do now.
The mussels are getting dunked in and they're straight into the fryer.
Just a couple of minutes and then they're straight out.
No short cuts.
We need five perfect plates and you have half an hour left!
ANDY: Come on, everybody, let's go. Lift it!
(CLAPPING)
Half an hour to make top five!
Why is everyone moving so slow?
My fresh peas done, finally!
But I'm so stressed.
It's time to do my consomme.
So it's time to clarify this stock.
The raft needs enough time to pull out all those impurities,
and the recipe says 30 minutes.
I've only just got 30 minutes, and I've still got to ladle out
the clear fluid into a strainer at the end.
I've still got to do my mussels,
and I've still got to pick my crab meat.
I was just so far ahead at the start.
NAT: Darrsh, do you have tweezers around?
It's just so much easier doing this, man.
And now I am so far behind.
Starting to take a few short cuts.
But I'm just focusing on ticking off every component
so that I can get something on the plate.
The panic is really starting to set in.
No-one's even near starting to plate.
If anyone can get five plates finished,
I would be extremely surprised.
MIMI: Darrsh, Sav and Harry,
all of their consommes are on the stove.
The rafts are in. They're waiting for the consomme to clarify.
Go on, mate.
I can see that Harry's consomme is now crystal clear.
On you, Haz.
But Sav's one is just cloudy and murky.
Savi's raft is just not working.
They need a consomme that is clear...
..and, therefore, Sav shouldn't be stirring it with the stock.
Oh, my God.
Overwhelmed.
I'm going to start crying now, but just overwhelmed.
Um...
..yeah.
It's just all very emotional for me...
(SIGHS)
..because I feel like I'm finally starting to believe
that I am worthy of being here.
I don't want to go home...
..but I've really messed up.
(SIGHS)
15 minutes left to go, please!
(CHEERING AND APPLAUSE)
POH: Keep pushing!
15 minutes left to go!
PEZZA: I don't know how they're going
to get these peas on the plate.
SAVINDRI: I'm pouring my consomme.
Oh, my God, Sav, you're making me nervous.
I'm worried about the clarity of the consomme.
The raft just hasn't worked.
Sav's is so dark. Yeah.
Because I can't fix it.
There ain't no going back at this point.
I just don't have time
because I need to start plating now.
I've got this unshakeable feeling
that this is going to be the pressure test
that sends me home.
Let's go. Hustle, Haz.
HARRY: I honestly feel like I'm having an out-of-body experience
in this last part of the cook.
All panic stations, essentially.
My entire time in this competition
is boiling down to this last 12 minutes,
where I've still got to plate up this incredibly intricate dish.
MIMI: Come on, Haz. Come on.
Come on, come on, come on.
Oh, look. Now it's the precision time.
Having all the little peas, pearled one by one.
Double time, Savi, double time. Let's go.
SAVINDRI: The plating of the peas, for me,
I go into the mode that I go into
when I actually do piping on cupcakes.
I'm piping mayo faster than I've ever piped mayo
or anything in my entire life.
Come on, Darrsh-ay!
DARRSH: These peas are gonna be the end of me.
NAT: Come on, Darrsh.
They are flicking around and flying.
It's making the pea royale not look nice and smooth,
like when it came out of the steamer.
So, there's just so much going wrong right now.
You need that mayo done.
Yeah.
I'm genuinely worried that I'm not going to get up
five plates of food right now.
Speedy! (GASPS) Oh, Darrsh, careful!
ANDY: Listen up, everyone.
You're gonna have to start making some decisions
because we're coming up to five minutes to go,
and we need crab, we need caviar,
and we need mussels on those plates. (BEEPING)
You've got to make some decisions. Come on.
(CHEERING AND APPLAUSE)
SAVINDRI: I've done my very best with those peas and the mayo.
Get it on the plate. Get it on the plate. Get it on the plate.
The crab needs to be on the plate, along with the caviar.
That's it. Come on! (CLAPS)
And mussels.
I have a feeling that the mussels might be a bit overcooked,
just by touching them.
I think they might be a bit rubbery.
Oh, my God, I...
It's madness. It's sheer madness.
Nice, Haz. Powering through it.
HARRY: I get my consomme into the jug,
and to see colour of it and how clear it was.
Harry's looks good.
Oh, I'm so stoked.
I'm just so grateful that all of that hard work today
has paid off.
That could be what separates me from the pack.
Nice, Haz. Come on.
Yeah.
I've got my crab.
Pack the crab into the ring mould,
with the caviar...
..and then place the mussels on top.
And I've got to do this five times.
I'm really, really pushing this to the limit.
Get it on the plate!
One minute to go!
Come on! Let's go! Come on, let's go!
There's essentially a minute left to go,
and I'm getting my consomme.
PEZZA: Jeez. Oh, my God.
With this consomme,
it needs to be translucent.
It needs to be crystal clear.
And the way to do that is to ladle it in.
I don't have time to be ladling in this consomme.
You're gonna run out of time.
You're gonna have to tip, bro.
You're going to have to tip, or you're going to run out of time.
I just decide to grab my consomme and pour it through the strainer.
That's gonna make it murky, but I haven't got time
to think about it right now
because I don't know if I'm going to have enough time to plate up
all five dishes. Just get it done.
My heart is in my mouth for Darrsh.
I don't want to watch.
This moment is just intense.
This is all unravelling.
I'm afraid to say,
30 seconds left to go! Please, hurry up!
Allez, allez!
Keep going!
MIMI: Do the last crab. Just do the last crab.
Go, mate, go. Last crab.
Go, go, go, go, go, go.
Last one's on top. Come on, Darrsh-ay!
This is it! Come on.
10... Mussels! Mussels!
Mussels! Mussels!
JUDGES: ..seven, six,
five, four,
three, two,
one! Done.
(APPLAUSE) Well done, everybody.
That is mammoth.
Oh! God! Oh...my....God!
Darrsh-ay!
SAVINDRI: I'm upset that the stock
didn't clarify as much as I liked.
Yeah. I'm so certain that's going to send me home.
DARRSH: I'm feeling a little bit embarrassed,
just the way that this dish looks on the plate.
I think I'm in trouble today.
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HARRY: Walking my dishes up, you know, like, my whole time
in this competition is riding on this dish, you know?
This moment, like, it's one-in-three chance
of going home.
And, um, what I'm carrying up is my ticket to stay
in the competition.
ANDY: Hello, mate. Hi.
Hi, Harry. Harry.
Thank you.
Looking down at my five dishes,
I'm really proud with what I've achieved.
And I knew the consomme was going to be the bit
that I had to get right.
And it's clear, it smells incredible...
..but you really can't ever be confident in these situations
in the MasterChef kitchen.
Nice one, Harry. Thanks, guys. Enjoy.
Thank you. POH: Thanks, Harry.
Thank you very much. Thanks.
Guillaume, thoughts on the looks?
Very consistent. They all look the same.
So, well done on that.
Consomme looks pretty amazing. Like, the light beaming off the consomme...
And you can smell it. Yeah.
It's insane. I can't wait to try it.
Shall we?
I don't think he knows how good a job he has done.
The pea royale, it's got a lovely flavour.
It's got that bright freshness of the peas in it.
The consomme - it is immaculate.
It is crystal clear.
It's got all of that depth.
As soon as he started to pour that on,
and it just glistened.
He knew that. He knew!
Yeah, he did.
He was...he was proud as a rooster, you know? Definitely.
Harry's crab meat still has all of that sweetness.
I think it's seasoned perfectly.
It does have a little bit too much caviar.
Never thought I would say that. (LAUGHS)
If that's a problem, life is good.
He can come to my house any time.
Only if he's bringing crab and caviar.
One thing he's got, he's got the taste.
You know, this consomme...
..I could finish a jar. (OTHERS LAUGH)
Um, the royale for me,
it's...it's good.
You can tell he knows seafood.
The mussels, like, the batter -
I don't know if you guys can see that, but how crisp
that batter is, and, like... (BATTER CRUNCHES)
..you can hear it. Yeah, yeah.
Crazy.
POH: He fought with every atom in his body.
Like, I saw.
Like, he wanted it bad.
He was so far behind.
Like, there's no...there's no way
that he should have got five dishes up.
HARRY: Good luck, Savi.
SAVINDRI: I have zero confidence at this point
because I don't know how I've done
compared to the two boys.
I am thinking about that consomme, the clarity of the consomme,
and I'm just thinking,
"Yep, that's what's going to really put me in trouble."
Thank you, Sav. We're going to taste now.
Thank you, judges. Thank you. SOFIA: Thank you, Sav.
Thanks, Sav. Thank you.
Guillaume, what do you think of the job that Sav's done?
Because precision in the plating
was something that you definitely wanted to see.
GUILLAUME: Yeah, when I look at the five plates?
Yeah.
You know, I think there might be a few things we can fix.
Firstly, pea royale,
you know, it's well-balanced.
Her 'assaisonnement' is great.
It's delicious.
The crab, you know, she got it spot-on.
There is no one shell.
I don't think we got any shell. No.
No shell. No, no shell.
The consomme, the foundation of a great consomme is there,
but I can't call that a consomme.
You know? Like, it's a lovely stock.
It's not clarified enough.
So, obviously, that completely destroyed the effect.
That real light, ethereal nature of your dish, Guillaume...
Yeah. ..isn't quite there for me.
The mussels, for me, unfortunately, are a bit of a fail.
Mine were quite overdone,
so they were quite rubbery and tough.
Consomme, story of potential for me.
She might have just missed the mark.
Remember, at the start of the day, were, like,
"Classic French technique - it looks simple,
"but the devil's in the detail." Yeah.
Like, it kind of displays that.
It's almost there in so many ways.
I mean, I still think magnificent job.
And she absolutely fought for her life today.
I really hope we get to see more from Sav,
but it just depends on the rest of the cohort today.
Hey, Darrsh. Hey, guys.
Hey, Darrsh.
Just the way that this dish looks on the plate,
I've definitely let myself down.
It doesn't matter what happened in all that time.
If that last 30 minutes lets you down, you're going home.
I'm just going to hope for a miracle that the flavours work together.
Thanks, Darrsh. Thank you, chefs.
Thanks, Darrsh. Thank you.
I feel for him right now about the presentation
because it's very inconsistent.
Looks is one thing.
Yeah, taste is another.
Sorry.
Shell! Yeah.
I was worried about the dish because Darrsh is such
an amazing bloke that he's...
..he's so honest... Mmm.
..that you could just tell.
The consomme, it's a stock, you know?
There is very little clarification there at all.
It is quite murky.
And there's so much sediment in it that you can actually see it.
Yeah, there's all fat around the edges and...
Like, you can see it sitting there.
Then, unfortunately, for me and Darrsh,
the crab was pretty clumsily picked.
Three out of four of my mouthfuls had crab shell in it,
and it really does affect the luxury of what this plate of food should be.
Today, he was tested as a chef for the first time,
and you can see that reflected to the dish.
The royale is bubbling.
It's overdone.
I tried so hard to like that dish.
The fundamental, the foundation of cooking is 'assaisonnement'.
I'm tasting it. He forgot the salt in the royale.
The crab.
I just think the last hour for him was a...
..a disaster.
This is not the dish.
It was a mammoth task today.
And you guys, you absolutely blew us away
with your determination.
You showed me passion today,
and for four hours, you showed me
how much you love cooking.
And I am so proud of that.
Guillaume, I would like to say bravo.
Everyone, break this up and put your hands together
for Guillaume Brahimi.
Harry, Sav, Darrsh...
..five plates stand between you and the top five.
One of you knocked this challenge out of the park.
You're not going anywhere,
Harry.
(CHEERING AND APPLAUSE)
Sav...
..Darrsh,
it was clear that you ran out of time today.
Both of your dishes differed from Guillaume's.
But one had a consomme
that was murky and bits of shell on every plate.
I'm devastated to say,
Darrsh,
that dish was yours.
I'm so sorry, Darrsh. You're going home.
Darrsh, when this competition is over,
yes, we'll remember our favourite food moments,
but more than that,
we'll remember people like you.
Thanks so much.
And we're going to miss you a lot.
I remember, um, the first day we walked in here,
and, um, it was, like, such a magical experience.
I said, "I hope this magic never wears off."
It does wear off, but it's replaced with, like, something
that's so much better.
And that's, like, the magic of all the people that are here.
Everyone makes this show so much more than just food.
It's such an amazing experience that I will never,
ever, ever forget.
Darrsh, for now, it's time to say goodbye.
(APPLAUSE)
Well done, mate. Thanks, Andy.
Crush it. Oh, shut up!
This competition has just lit such a fire in me
that isn't going to go out any time soon.
Again.
Ah, not again!
It's the beginning of all my dreams.
The whole experience taught me that, day in and day out,
you can push yourself to the limit and you achieve so much.
I'm just excited for what the future brings.
Yeah, Darrshy! (WHOOPING)
Go, Darrsh!
VOICEOVER: Tomorrow night, on MasterChef Australia...
..it's our top five for 2024.
One of you is going to win this competition.
And for their final immunity cook of the season...
..there won't be a dry eye
in the entire kitchen.
Captions by Red Bee Media