HARRY Foster is one step closer to a new career in food after making the cut as one of MasterChef's final six contestants.

The Rockhampton-born bartender, who finished high school on the Sunshine Coast,  faced elimination tonight in a pressure test hosted by celebrity chef Curtis Stone at his Beverly Hills restaurant Maude.

Foster, Brett Carter and Mimi Baines were all asked to cook a dish representing their food dreams.

Drawing on his Queensland roots and experience working in hospitality on the Great Barrier Reef, Harry served up marinated lobster with enoki mushrooms, pomegranate seeds, citrus crème fraiche, rice paper crisp wafer, burnt lemon sauce and a cucumber, fennel and coriander broth.

"The reef is where I grew up," he said.

"There are these (coral) bommies that are like a big area where you find all sort s of creatures living on it and this is my sort of homage to that."

Harry's reef-inspired dish impressed guest judge Curtis Stone.

"I think he's done a really good job," Stone said.

"The broth is a stand out for me... there are a lot of good restaurants out there that can't do a dish like this."

Mimi's dessert was the stand-out dish of the day, while Harry's only negative was his powerful burnt lemon sauce.

Airline captain Brett was eliminated for his underwhelming sauce. The father-of-two has returned to flying but still plans to open a gastro pub with his daughters.

Foster will join fellow Queenslanders Matt Sinclair and Elise Franciskovic in the Top 6 for the beginning of finals week on Sunday.