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VOICEOVER: Previously,
on MasterChef Australia...
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00:00:05,640 --> 00:00:09,520
..the first mystery box
was a familiar one.
3
00:00:09,520 --> 00:00:12,840
MELISSA: This is
the first-ever mystery box
4
00:00:12,840 --> 00:00:14,880
from way back in Season 1.
5
00:00:16,040 --> 00:00:19,280
And this time,
there was so much riding on it.
6
00:00:19,280 --> 00:00:21,520
ALVIN: It just takes
the littlest sort of mistake
7
00:00:21,520 --> 00:00:23,640
to sort of push you
down to the bottom two.
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00:00:23,640 --> 00:00:27,520
Mel's choux pastry
outshone all the Fans.
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00:00:27,520 --> 00:00:30,120
MELISSA: Look how shiny that curd is.
10
00:00:30,120 --> 00:00:32,040
I want a lip gloss that shiny.
11
00:00:32,040 --> 00:00:35,400
And for the Favourites,
Aldo's cotoletta
12
00:00:35,400 --> 00:00:37,680
conquered them all...
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00:00:37,680 --> 00:00:39,800
Perfetto.
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00:00:39,800 --> 00:00:43,680
..giving them both a chance
at immunity.
15
00:00:43,680 --> 00:00:45,680
Tonight...
16
00:00:45,680 --> 00:00:48,680
MAX: I'm trying not to let myself
freak out right now.
17
00:00:48,680 --> 00:00:50,760
the patissier of pain...
18
00:00:51,840 --> 00:00:54,080
..will send someone into a flap.
19
00:00:55,520 --> 00:00:58,920
ALVIN: This has to be
my sweet, sweet revenge.
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00:01:02,280 --> 00:01:04,440
SONG:
# 'Cause you're hot then you're cold
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00:01:04,440 --> 00:01:06,240
# You're yes then you're no
22
00:01:06,240 --> 00:01:08,240
# You're in then you're out
23
00:01:08,240 --> 00:01:10,120
# You're up then you're down
24
00:01:10,120 --> 00:01:11,920
# You're wrong when it's right
25
00:01:11,920 --> 00:01:13,720
# It's black and it's white
26
00:01:13,720 --> 00:01:15,520
# We fight, we break up
27
00:01:15,520 --> 00:01:17,120
# We kiss, we make up
28
00:01:17,120 --> 00:01:18,960
# You're hot then you're cold
29
00:01:18,960 --> 00:01:20,840
# You're yes then you're no
30
00:01:20,840 --> 00:01:22,640
# You're in then you're out
31
00:01:22,640 --> 00:01:24,400
# You're up then you're down
32
00:01:24,400 --> 00:01:26,440
# You're wrong when it's right
33
00:01:26,440 --> 00:01:28,320
# It's black and it's white
34
00:01:28,320 --> 00:01:30,080
# We fight, we break up
35
00:01:30,080 --> 00:01:31,960
# We kiss, we make up
36
00:01:31,960 --> 00:01:35,760
# You
# You don't really wanna stay, no
37
00:01:35,760 --> 00:01:39,400
# You
# But you don't really wanna go-o
38
00:01:39,400 --> 00:01:41,200
# You're hot then you're cold
39
00:01:41,200 --> 00:01:43,040
# You're yes then you're no
40
00:01:43,040 --> 00:01:44,720
# You're in then you're out
41
00:01:44,720 --> 00:01:47,120
# You're up then you're down. #
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00:02:08,920 --> 00:02:09,920
Here they are.
43
00:02:16,800 --> 00:02:19,480
DULAN: It's the first pressure test.
44
00:02:19,480 --> 00:02:21,480
I feel butterflies in my stomach.
45
00:02:21,480 --> 00:02:24,680
I'm up against three amazing cooks.
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00:02:24,680 --> 00:02:29,320
I just need to keep my head straight
and keep my eye on the prize.
47
00:02:29,320 --> 00:02:35,000
There are some
seriously steely faces out there,
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00:02:35,000 --> 00:02:36,480
and I understand why,
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00:02:36,480 --> 00:02:40,440
because today is the first
pressure test of the season.
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00:02:40,440 --> 00:02:42,480
And unfortunately,
at the end of this cook,
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00:02:42,480 --> 00:02:44,520
one of you will go home.
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00:02:44,520 --> 00:02:46,280
(EXHALES LOUDLY)
53
00:02:46,280 --> 00:02:48,400
Alvin.
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00:02:48,400 --> 00:02:51,000
No stranger to pressure tests.
You've done a couple, right?
55
00:02:51,000 --> 00:02:53,440
Three or four?
Uh, four, I think.
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00:02:53,440 --> 00:02:55,080
Four? One sent you home, right?
57
00:02:55,080 --> 00:02:56,400
Yep.
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00:02:56,400 --> 00:02:59,640
Julie, you're the queen
of the pressure test.
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00:02:59,640 --> 00:03:04,400
What are you fearing the most
that could come through those doors?
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00:03:04,400 --> 00:03:05,920
I'll tell you what,
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00:03:05,920 --> 00:03:08,960
if Adriano Zumbo walks through there
with a croquembouche...
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00:03:08,960 --> 00:03:11,160
ALL: Oh...
Imagine that.
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00:03:11,160 --> 00:03:13,960
..I'm going to flip a table
and leave. OK?
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00:03:13,960 --> 00:03:15,440
(LAUGHTER)
65
00:03:15,440 --> 00:03:17,560
Whoo!
66
00:03:17,560 --> 00:03:21,000
The Zumbo croquembouche
was terrifying.
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00:03:22,440 --> 00:03:24,080
Oh, shit. That was bad.
68
00:03:26,200 --> 00:03:27,760
Oh...
It's alright.
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Shit!
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What happened there?
Only half came out.
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00:03:34,280 --> 00:03:36,480
That was 13 years ago.
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00:03:36,480 --> 00:03:40,640
It's been a long time
and I am still petrified.
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ALVIN: Julie, I'll join you.
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00:03:42,600 --> 00:03:45,280
He sent you home as well, didn't he?
Yes.
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00:03:45,280 --> 00:03:47,040
I'll run out that door.
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00:03:47,040 --> 00:03:48,240
(LAUGHTER)
77
00:03:48,240 --> 00:03:51,080
Well, let's get to it,
because I can tell you
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00:03:51,080 --> 00:03:53,280
the person that's about
to walk through those doors,
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00:03:53,280 --> 00:03:55,840
he's a legend of this kitchen.
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00:03:55,840 --> 00:03:59,560
His pressure tests
are some of the most memorable
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00:03:59,560 --> 00:04:01,920
that this place has ever seen.
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Please welcome...
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..the sweet assassin,
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00:04:08,680 --> 00:04:10,760
the patissier of pain...
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00:04:10,760 --> 00:04:12,920
(LAUGHTER)
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00:04:12,920 --> 00:04:15,000
..the man that you two
87
00:04:15,000 --> 00:04:16,840
do not want to see...
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00:04:16,840 --> 00:04:19,000
..Adriano Zumbo!
89
00:04:19,000 --> 00:04:21,520
Oh, my God. Are you serious?
90
00:04:21,520 --> 00:04:23,680
Let's go!
Let's go.
91
00:04:23,680 --> 00:04:26,160
(APPLAUSE)
92
00:04:28,720 --> 00:04:31,040
(SHRIEKING)
93
00:04:31,040 --> 00:04:33,120
You've gotta be kidding me!
I'm sorry!
94
00:04:42,200 --> 00:04:43,760
Mate.
95
00:04:43,760 --> 00:04:45,920
(MELISSA LAUGHS)
96
00:04:45,920 --> 00:04:48,520
I'm out. I'm out. I'm out.
97
00:04:50,240 --> 00:04:52,800
Adriano, it's fair to say
98
00:04:52,800 --> 00:04:56,160
that we're happier to see you
than some of these guys.
99
00:04:56,160 --> 00:04:57,800
(BOTH CHUCKLE)
100
00:04:59,000 --> 00:05:01,320
How does it feel for you to be back
in the MasterChef kitchen?
101
00:05:01,320 --> 00:05:03,080
Oh, it feels amazing.
Yeah.
102
00:05:03,080 --> 00:05:05,600
Lots of good memories. Yeah.
103
00:05:05,600 --> 00:05:07,080
(LAUGHS)
104
00:05:07,080 --> 00:05:09,920
Alvin, you've cooked not one,
105
00:05:09,920 --> 00:05:12,360
but two Zumbo recipes
in your season.
106
00:05:12,360 --> 00:05:13,920
Yeah.
How was that?
107
00:05:13,920 --> 00:05:16,640
The second one was a V8 cake.
108
00:05:20,320 --> 00:05:23,520
And mine turned out
like a V6 road kill. So...
109
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It was brilliant.
110
00:05:25,320 --> 00:05:26,880
It was just brilliant.
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Adriano, can I ask, how does
what's under this cloche
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00:05:33,000 --> 00:05:35,840
compare to the difficulty
of some of the crazy things
113
00:05:35,840 --> 00:05:38,200
you've brought into this kitchen
before?
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Look, I think
there's a lot more skill in this.
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00:05:40,320 --> 00:05:41,840
It's definitely next level,
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00:05:41,840 --> 00:05:44,000
and you don't have much space
for mistakes,
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so you've really got to focus
and put all your grunt into this
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to make it work.
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MAX: A technical marathon,
chocolate-based dessert
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is something I'm sure
Adriano has got up his sleeve,
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and that is the worst thing
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00:05:56,200 --> 00:05:58,280
that could have happened to me
today,
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00:05:58,280 --> 00:06:02,240
especially when I'm up against two
Favourites that have done it a lot.
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00:06:02,240 --> 00:06:04,360
They've got a massive advantage.
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00:06:05,440 --> 00:06:07,120
Adriano, why don't you go ahead
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00:06:07,120 --> 00:06:10,200
and show them
what they're going to be making?
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00:06:16,040 --> 00:06:17,920
Today, you'll be making my...
128
00:06:19,800 --> 00:06:22,560
(FROM THE GANTRY) Oh! Oh, my God.
129
00:06:22,560 --> 00:06:24,240
Oh, my God.
130
00:06:24,240 --> 00:06:25,720
Polly Want a Waffle?
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ALL: What...?
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It's a waffle.
133
00:06:31,160 --> 00:06:33,200
Oh, my God.
134
00:06:33,200 --> 00:06:34,680
You've got a waffle...
135
00:06:37,520 --> 00:06:40,360
JOCK: So, Adriano,
talk me through the dish.
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00:06:40,360 --> 00:06:41,840
Where's the idea come from?
137
00:06:41,840 --> 00:06:44,760
So, the idea comes from Polly Waffle,
the iconic chocolate bar,
138
00:06:44,760 --> 00:06:46,840
and just a play on it, really.
139
00:06:46,840 --> 00:06:49,160
The first thing that comes to mind
when I think of Polly is a parrot.
140
00:06:49,160 --> 00:06:50,160
Polly want a cracker?
141
00:06:50,160 --> 00:06:52,480
So I just switched it.
Polly want a waffle?
142
00:06:52,480 --> 00:06:55,520
Oh, my God.
JULIE: This is such a clever idea.
143
00:06:55,520 --> 00:06:58,520
It looks like a parrot
with its head stuck in a waffle.
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00:06:58,520 --> 00:07:00,280
He's a genius.
145
00:07:00,280 --> 00:07:02,600
Alright. Should we cut it open?
Yes, please.
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00:07:02,600 --> 00:07:04,400
Alright. Let's go.
Let's do it.
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00:07:07,600 --> 00:07:09,320
Wow.
148
00:07:09,320 --> 00:07:11,800
Ai-ya. Far out.
149
00:07:11,800 --> 00:07:14,360
Look at the ooze in the middle.
150
00:07:14,360 --> 00:07:15,920
Whoa.
151
00:07:17,440 --> 00:07:19,120
Oh, my God.
152
00:07:19,120 --> 00:07:21,920
I'm trying not to let myself
freak out right now.
153
00:07:21,920 --> 00:07:25,160
This dish is going to be
so difficult to re-create.
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ALVIN: Thank you.
155
00:07:26,680 --> 00:07:28,360
We're in for a world of pain.
156
00:07:28,360 --> 00:07:31,880
So, inside these waffles
is the flavours of the chocolate bar.
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00:07:31,880 --> 00:07:34,480
(ALL CHUCKLE)
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00:07:34,480 --> 00:07:36,560
So, you've got the marshmallow,
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00:07:36,560 --> 00:07:40,120
and then we've got a layer
of chocolate ganache.
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00:07:40,120 --> 00:07:43,800
And then I've added in a little bit
of a berry jam to freshen it up,
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00:07:43,800 --> 00:07:46,960
make it light cut through
all those different sweetnesses.
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It's delicious.
163
00:07:50,560 --> 00:07:52,280
The shells of the waffles
are chocolate.
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It's like caramelised chocolate.
165
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And then the parrot
is actually edible as well.
166
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And inside he's flavoured
like a banana waffle.
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Wow.
168
00:08:00,720 --> 00:08:05,120
As I'm tasting the dish, there's
that sweetness of the marshmallow
169
00:08:05,120 --> 00:08:08,840
that's offset by, I guess,
the acidity of the berry jam.
170
00:08:08,840 --> 00:08:13,280
But then there's a nice little, you
know, crunch of the wafer butter
171
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and a lovely little hint
of the ganache.
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00:08:15,720 --> 00:08:18,960
So, it's a really nice play
on all those flavours.
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00:08:18,960 --> 00:08:20,160
Julie,
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00:08:20,160 --> 00:08:22,240
is there something in there
that's a little bit comfortable?
175
00:08:22,240 --> 00:08:23,640
Are you looking at it going,
176
00:08:23,640 --> 00:08:26,720
"You know, I'm OK with this,
but I'm worried about that"?
177
00:08:26,720 --> 00:08:29,200
I think I just have
to break it down into its elements
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and do one thing at a time.
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00:08:30,640 --> 00:08:33,560
I really feel like that jam,
that's delicious.
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00:08:33,560 --> 00:08:36,600
I think that feels like
a critical point to me
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00:08:36,600 --> 00:08:38,680
because it really does break down
182
00:08:38,680 --> 00:08:41,240
all the other really, really
sweet things that are in there.
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00:08:41,240 --> 00:08:42,800
You're spot on.
Correct?
184
00:08:42,800 --> 00:08:44,880
What are the other pressure points?
185
00:08:44,880 --> 00:08:48,000
Getting the temper on the chocolate
correct.
Yep.
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00:08:48,000 --> 00:08:49,160
And then the layers.
187
00:08:49,160 --> 00:08:51,560
Stick by the weights,
get the correct weights.
188
00:08:51,560 --> 00:08:53,360
It's really crucial.
189
00:08:53,360 --> 00:08:56,280
And the textures as well.
190
00:08:56,280 --> 00:09:00,160
DULAN: All those layers need to
balance to have that perfect dish.
191
00:09:00,160 --> 00:09:04,000
I reckon that's quite difficult,
even though there is a recipe.
192
00:09:04,000 --> 00:09:06,640
Alright. Listen up.
Here's the rules.
193
00:09:06,640 --> 00:09:11,240
You will have
four and a half hours...
194
00:09:11,240 --> 00:09:14,040
..to re-create Polly Want a Waffle?
195
00:09:14,040 --> 00:09:16,600
ALVIN: Oh, my God.
196
00:09:16,600 --> 00:09:20,200
The recipe and all the ingredients
you need are at your benches.
197
00:09:20,200 --> 00:09:24,280
And because Adriano
isn't pure evil...
198
00:09:25,760 --> 00:09:28,640
..he has made Polly's feathers
for you.
199
00:09:29,640 --> 00:09:30,960
Thank you.
200
00:09:30,960 --> 00:09:33,720
(CHEERING AND APPLAUSE
FROM THE GANTRY)
201
00:09:33,720 --> 00:09:36,720
The sense of relief.
Yeah, it's good.
202
00:09:36,720 --> 00:09:39,360
It's the first challenge
off the rank, you know?
203
00:09:39,360 --> 00:09:41,040
Gotta have a little bit of sympathy.
204
00:09:42,080 --> 00:09:45,720
However, everything else
is up to you.
205
00:09:45,720 --> 00:09:49,520
The dish that least resembles
Zumbo's...
206
00:09:49,520 --> 00:09:51,360
..will send its maker home.
207
00:09:51,360 --> 00:09:52,960
Zumbo,
208
00:09:52,960 --> 00:09:54,720
would you like to do the honours?
Yep.
209
00:09:54,720 --> 00:09:56,360
Good luck, guys.
210
00:09:56,360 --> 00:09:58,800
Your time starts now.
211
00:09:58,800 --> 00:10:00,880
(CHEERING AND APPLAUSE
FROM THE GANTRY)
212
00:10:10,280 --> 00:10:13,520
Whoa.
DULAN: Oh, my God. So many pages.
213
00:10:14,880 --> 00:10:17,560
Look, I think the most important
thing for all of us
214
00:10:17,560 --> 00:10:20,640
is to not get into a flap.
215
00:10:20,640 --> 00:10:22,320
And I quite easily get into a flap.
216
00:10:22,320 --> 00:10:28,400
So, just breezing through and staying
calm and don't get lost in anything.
217
00:10:29,480 --> 00:10:32,080
SASHI: Nice work, Jules.
Good work, Jules.
218
00:10:36,280 --> 00:10:38,000
MAX: The first thing that we do
in the cook
219
00:10:38,000 --> 00:10:40,520
is actually to start working
on the chocolate waffle shells,
220
00:10:40,520 --> 00:10:45,040
which is where we need to get
our chocolate to a tempering stage.
221
00:10:45,040 --> 00:10:48,440
I need to combine two different
types of chocolate in the microwave
222
00:10:48,440 --> 00:10:51,960
until it's melted and then bring it
down to a workable temperature,
223
00:10:51,960 --> 00:10:54,200
which is around 28, 29 degrees.
224
00:10:54,200 --> 00:10:56,480
Oh, God, this is tiring.
225
00:10:56,480 --> 00:10:58,200
I need a massage. This is...
226
00:10:59,480 --> 00:11:03,360
The last time I tempered chocolate
was the finale of Season 1.
227
00:11:03,360 --> 00:11:05,920
(LAUGHS) That went alright.
228
00:11:05,920 --> 00:11:09,200
But, gee, it's been a long time
between drinks. (LAUGHS)
229
00:11:12,200 --> 00:11:14,800
JOHN: Work, Alvin.
230
00:11:14,800 --> 00:11:19,040
The last pressure test
that sent me home back in Season 2,
231
00:11:19,040 --> 00:11:22,360
it was
the tempering of the chocolate.
232
00:11:22,360 --> 00:11:25,440
It took too much time
and that's when it unravelled me.
233
00:11:25,440 --> 00:11:29,520
I was on a good track in my season
to win the competition,
234
00:11:29,520 --> 00:11:33,720
and to be eliminated in the top six,
it was so close, but yet so far.
235
00:11:33,720 --> 00:11:35,400
Thanks.
236
00:11:35,400 --> 00:11:37,120
Be good.
237
00:11:37,120 --> 00:11:39,160
I have thought on several occasions
238
00:11:39,160 --> 00:11:42,560
what would have happened
if I'd won MasterChef Season 2.
239
00:11:42,560 --> 00:11:43,920
And I guess, you know,
240
00:11:43,920 --> 00:11:47,160
just looking at some
of the previous winners here now,
241
00:11:47,160 --> 00:11:50,800
how their lives have just changed
in the food industry
242
00:11:50,800 --> 00:11:54,800
with their restaurant business or,
you know, like, catering business.
243
00:11:54,800 --> 00:11:56,040
Whereas, you know,
244
00:11:56,040 --> 00:11:59,160
as much as I still do
the occasional cooking demonstration,
245
00:11:59,160 --> 00:12:03,400
I just feel inadequate
and it rattles me.
246
00:12:03,400 --> 00:12:05,320
Oh.
247
00:12:05,320 --> 00:12:07,440
JOHN: It's looking beautiful, Alvin.
Go, Alvin.
248
00:12:07,440 --> 00:12:09,400
Just keep mixing and mixing.
249
00:12:13,320 --> 00:12:16,080
MAX: My chocolate's
finally reached 29 degrees.
250
00:12:16,080 --> 00:12:18,760
So, to get the covering
of the chocolate waffle shell,
251
00:12:18,760 --> 00:12:22,200
I need to fill the moulds completely
up with that tempered chocolate.
252
00:12:22,200 --> 00:12:24,520
Move it around
so all the edges are coated.
253
00:12:24,520 --> 00:12:26,840
Tap it,
so bubbles are not in that shell.
254
00:12:28,200 --> 00:12:31,200
Flip it over to drain it
so the covering is not too thick
255
00:12:31,200 --> 00:12:32,920
and then put them aside.
256
00:12:32,920 --> 00:12:34,840
If your chocolate
isn't actually tempered properly,
257
00:12:34,840 --> 00:12:36,480
you're going to pour it in
258
00:12:36,480 --> 00:12:39,760
and you're only going to realise
that three hours into the cook,
259
00:12:39,760 --> 00:12:42,920
this is, like, real pressure,
real early.
260
00:12:44,920 --> 00:12:46,760
Go, Dulan.
261
00:12:49,800 --> 00:12:51,320
Come on, mate.
262
00:12:57,000 --> 00:13:00,040
Oh, my God. This is like torture.
263
00:13:00,040 --> 00:13:02,200
I'm just tired. Already.
264
00:13:02,200 --> 00:13:04,920
DANIEL: Doing well, Alvin, mate.
265
00:13:04,920 --> 00:13:06,720
As I'm tempering the chocolate,
266
00:13:06,720 --> 00:13:10,840
I can't get the temperature
of the chocolate right.
267
00:13:11,880 --> 00:13:15,560
And I realised that Max and Julie
were already in front of me.
268
00:13:15,560 --> 00:13:16,960
Well done, Julie.
269
00:13:20,880 --> 00:13:22,840
So I start to panic.
270
00:13:31,520 --> 00:13:35,640
If I don't temper that chocolate
properly, I could go home.
271
00:13:35,640 --> 00:13:36,920
Don't worry, Alvin. You've got it.
272
00:13:39,000 --> 00:13:41,640
It's just hit me
that I'm in a pressure test
273
00:13:41,640 --> 00:13:43,480
set by Adriano Zumbo.
274
00:13:47,120 --> 00:13:49,800
All the negative thoughts
come flowing back in
275
00:13:49,800 --> 00:13:52,120
that you're not good enough.
276
00:13:52,120 --> 00:13:56,280
And, you know, like, you can't
compete. What are you doing here?
277
00:13:57,640 --> 00:13:59,640
(SHORT, SHARP BREATHS)
278
00:14:06,080 --> 00:14:07,240
Alvin?
279
00:14:08,720 --> 00:14:10,880
Just take a second, if you need,
man, have a drink of water.
280
00:14:12,240 --> 00:14:16,560
This is a mammoth task,
and I'm only at page one.
281
00:14:17,800 --> 00:14:19,640
This is too much.
282
00:14:34,000 --> 00:14:36,040
SASHI: Don't worry, Alvin.
You got it.
283
00:14:36,040 --> 00:14:38,200
Yes, Alvin.
You got it, Alvin.
284
00:14:38,200 --> 00:14:41,440
(SHOUTS OF ENCOURAGEMENT)
285
00:14:41,440 --> 00:14:47,920
As I'm panicking, I hear this uproar
of cheer from the gantry.
286
00:14:47,920 --> 00:14:50,400
And that means so much.
287
00:14:50,400 --> 00:14:52,840
You're doing well.
We got you. We got you.
288
00:14:52,840 --> 00:14:54,760
You're doing well, Alvin.
Come on, Alvin.
289
00:14:54,760 --> 00:14:57,120
It's a sign that they believe in me.
You've got it, mate.
290
00:14:57,120 --> 00:15:00,480
And it's just enough catalyst for me
to sort of say, do you know what?
291
00:15:00,480 --> 00:15:02,600
"Get your shit together."
292
00:15:04,600 --> 00:15:06,600
(WHISPERS TO HIMSELF)
293
00:15:06,600 --> 00:15:08,080
TOMMY: That's it, Alvin.
294
00:15:09,920 --> 00:15:11,840
You're doing really well, man.
295
00:15:13,520 --> 00:15:15,760
Yes!
Come on, Alvin.
296
00:15:17,400 --> 00:15:18,800
Come on.
297
00:15:18,800 --> 00:15:23,320
Working quickly, I coat the waffle
moulds with this tempered chocolate.
That's it, Alvin.
298
00:15:23,320 --> 00:15:24,960
And just...
299
00:15:24,960 --> 00:15:26,360
..move on.
300
00:15:26,360 --> 00:15:28,440
Alvin, you're good. Come on!
301
00:15:28,440 --> 00:15:31,200
Adriano Zumbo sent me home
12 years ago,
302
00:15:31,200 --> 00:15:34,320
and I will be damned
if he sends me home again.
303
00:15:34,320 --> 00:15:36,280
Good on you, man.
You got it, mate.
304
00:15:36,280 --> 00:15:41,560
So, this has to be
my sweet, sweet revenge.
305
00:15:42,880 --> 00:15:44,520
Alvin looks good.
306
00:15:45,960 --> 00:15:48,400
Yay, Julie,
your chocolate looks great.
307
00:15:48,400 --> 00:15:49,640
JULIE: Don't panic.
308
00:15:49,640 --> 00:15:52,040
So, my waffle shells are done,
309
00:15:52,040 --> 00:15:54,920
and they're resting
at room temperature.
310
00:15:54,920 --> 00:15:56,440
Good job, Jules.
311
00:15:56,440 --> 00:15:58,600
The next step is the jam.
312
00:15:58,600 --> 00:16:02,720
It is acidic, it's fresh.
313
00:16:02,720 --> 00:16:05,720
And so what it does
is lighten up all the other elements
314
00:16:05,720 --> 00:16:07,480
which are very, very sweet.
315
00:16:07,480 --> 00:16:10,640
Oh, the berry smells amazing.
Mmm. Smells so good.
316
00:16:10,640 --> 00:16:12,560
(BEEP!)
Shh!
317
00:16:12,560 --> 00:16:14,680
So, I have to get this right.
318
00:16:14,680 --> 00:16:17,600
Go, Julie!
I'm ahead now,
319
00:16:17,600 --> 00:16:19,680
nice and early in the cook.
Good work, Jules.
320
00:16:19,680 --> 00:16:23,120
So, if I can keep this up,
I'm going to have plenty of time.
321
00:16:23,120 --> 00:16:26,840
I'll have a nice smooth sail
through today.
322
00:16:29,360 --> 00:16:31,440
Come on, Dulan. You can do this.
323
00:16:31,440 --> 00:16:32,880
(BEEP!)
324
00:16:32,880 --> 00:16:34,200
It's not cooling down.
325
00:16:34,200 --> 00:16:38,080
It's been 45 minutes
and I'm still tempering chocolate.
326
00:16:38,080 --> 00:16:39,720
Just keep stirring, mate.
Just keep stirring it.
327
00:16:39,720 --> 00:16:41,880
Well, that's adding heat to it
as well.
328
00:16:41,880 --> 00:16:44,400
I don't think
that should take this long.
329
00:16:46,120 --> 00:16:47,680
What are you at?
31 still.
330
00:16:47,680 --> 00:16:49,880
That's fine. Keep stirring.
Keep going.
331
00:16:49,880 --> 00:16:52,720
The temperature is not dropping,
so I know I'm a bit behind now.
332
00:16:52,720 --> 00:16:56,000
Just need one more degree.
It won't go down.
333
00:16:57,280 --> 00:16:59,040
If I don't temper it properly,
334
00:16:59,040 --> 00:17:01,680
I'm not going to get that texture
or that thickness.
335
00:17:01,680 --> 00:17:03,920
So I'm going to take my time
with this.
336
00:17:05,440 --> 00:17:06,840
Keep going, Dulan. Come on, mate.
337
00:17:06,840 --> 00:17:09,000
Thanks, mate.
338
00:17:14,240 --> 00:17:17,280
Good on you, Max, mate.
Keep focused. You're doing well.
339
00:17:17,280 --> 00:17:19,080
Strawberry, raspberry, blackcurrant.
340
00:17:20,600 --> 00:17:23,920
My waffle shells
are essentially done and dusted.
341
00:17:23,920 --> 00:17:25,560
They can be put aside.
342
00:17:25,560 --> 00:17:30,320
I need to now move on to my berry
jam, which is the first top layer
343
00:17:30,320 --> 00:17:33,040
of the inside
of those three waffles.
344
00:17:33,040 --> 00:17:34,920
The berry jam is made up
345
00:17:34,920 --> 00:17:38,280
of strawberry, raspberry
and blackcurrant puree,
346
00:17:38,280 --> 00:17:41,400
as well as dextrose and pectin.
347
00:17:44,200 --> 00:17:49,160
JULIE: So, once the fruit
and the dextrose have come to a boil,
348
00:17:49,160 --> 00:17:51,280
I take it off the heat,
I pour it onto a tray
349
00:17:51,280 --> 00:17:53,360
so it cools down
nice and quickly for me
350
00:17:53,360 --> 00:17:55,120
and pop it into the blast chiller.
351
00:17:57,640 --> 00:17:59,960
Doing well, Max.
Thanks, brother.
352
00:17:59,960 --> 00:18:02,840
Being at the back of the kitchen
today,
353
00:18:02,840 --> 00:18:04,680
I can look at the three cooks
in front of me
354
00:18:04,680 --> 00:18:07,200
and sort of place myself
as to where they are in the cook.
355
00:18:07,200 --> 00:18:09,520
I think I'm level with Jules,
356
00:18:09,520 --> 00:18:12,000
so I just need
to keep this energy up.
357
00:18:13,520 --> 00:18:14,760
Start.
358
00:18:16,280 --> 00:18:18,080
Dulan, you've got to work faster.
359
00:18:20,520 --> 00:18:26,480
I'm still tempering chocolate.
And finally it hit 29 degrees.
360
00:18:26,480 --> 00:18:28,240
Yep. 29.
361
00:18:28,240 --> 00:18:30,040
Yes, Dulan.
362
00:18:31,560 --> 00:18:33,760
Let's go, brother.
You need to motor now. Yeah?
363
00:18:33,760 --> 00:18:35,280
Keep going, Dulan.
364
00:18:35,280 --> 00:18:37,040
But I know I'm a little bit behind,
365
00:18:37,040 --> 00:18:40,000
so I'm hoping I can just multi-task
a little bit
366
00:18:40,000 --> 00:18:41,760
and then catch up.
367
00:18:41,760 --> 00:18:44,800
Yeah. Good on you, Dulan.
Good on you, mate.
368
00:18:46,800 --> 00:18:48,360
Go, Julie. Well done.
369
00:18:51,200 --> 00:18:53,080
Chocolate,
370
00:18:53,080 --> 00:18:55,480
almond butter.
371
00:18:55,480 --> 00:18:57,040
Water, glucose.
372
00:18:57,040 --> 00:18:59,760
Isn't it pectin
that goes into the jam?
373
00:18:59,760 --> 00:19:03,080
So, I've done the waffle moulds,
I've done the jam,
374
00:19:03,080 --> 00:19:05,480
and now I've got to get on
with the chocolate ganache.
375
00:19:05,480 --> 00:19:07,880
And I go back to my recipe...
376
00:19:07,880 --> 00:19:09,880
Pectin!
377
00:19:09,880 --> 00:19:12,440
Was that supposed to go into the...
378
00:19:12,440 --> 00:19:13,840
..jam?
379
00:19:13,840 --> 00:19:17,400
And I've realised that
I haven't used pectin in my jam.
380
00:19:18,560 --> 00:19:21,320
And that is potentially a disaster.
381
00:19:21,320 --> 00:19:22,960
Can you get a new pot?
382
00:19:22,960 --> 00:19:24,760
Shit!
383
00:19:24,760 --> 00:19:28,440
Pectin is the ingredient in the jam
that's going to make it set.
384
00:19:28,440 --> 00:19:30,920
And it's a critical element
in this dish.
385
00:19:30,920 --> 00:19:33,000
The usual story.
386
00:19:33,000 --> 00:19:35,320
And if I don't get the jam right,
387
00:19:35,320 --> 00:19:38,800
I know that
that's the end of the road for me.
388
00:19:38,800 --> 00:19:39,920
Aah!
389
00:19:49,880 --> 00:19:51,720
I know what I've done.
390
00:19:54,680 --> 00:19:55,720
OK.
391
00:19:56,720 --> 00:19:58,360
Pectin is what sets your jam.
392
00:19:58,360 --> 00:20:01,720
So my jam won't set
if I don't remake it.
393
00:20:01,720 --> 00:20:04,880
It's not ideal
to have to repeat a step.
394
00:20:04,880 --> 00:20:06,720
This could put me behind.
395
00:20:09,520 --> 00:20:12,120
Let's go with pectin this time.
396
00:20:12,120 --> 00:20:16,600
But I know that if I don't repeat
this step and make this jam again,
397
00:20:16,600 --> 00:20:18,800
that I might as well
just stop cooking.
398
00:20:18,800 --> 00:20:21,280
I can't believe I did that.
I cannot believe I did that.
399
00:20:21,280 --> 00:20:23,680
I put everything out.
I was so organised.
400
00:20:26,280 --> 00:20:27,680
MAN: Jules, let's go.
401
00:20:27,680 --> 00:20:31,600
So I just become more determined
than ever to focus
402
00:20:31,600 --> 00:20:33,680
and to not make any more mistakes.
403
00:20:33,680 --> 00:20:36,920
And I just get back on the horse
and keep on riding.
404
00:20:36,920 --> 00:20:38,920
Yeah! Come on, Julie!
405
00:20:38,920 --> 00:20:40,440
You've got it, girlfriend.
406
00:20:40,440 --> 00:20:41,640
Whoo!
407
00:20:42,680 --> 00:20:43,720
Bah!
408
00:20:45,560 --> 00:20:47,000
Polly want a waffle,
409
00:20:47,000 --> 00:20:49,240
but this pressure test is a cracker.
410
00:20:49,240 --> 00:20:51,120
(LAUGHTER)
411
00:20:51,120 --> 00:20:53,000
Two hours to go.
412
00:20:53,000 --> 00:20:56,360
(CHEERING)
413
00:20:56,360 --> 00:20:59,440
Come on, guys. Go, Dulan.
414
00:21:02,280 --> 00:21:06,480
At this stage,
I feel like I'm focused.
415
00:21:06,480 --> 00:21:08,840
Self-doubt is quite insidious.
416
00:21:08,840 --> 00:21:11,720
You let a little in
and it just keeps coming in.
417
00:21:11,720 --> 00:21:13,640
You just need to shut that door.
418
00:21:13,640 --> 00:21:17,360
So I decide
I'm going to block everyone out.
419
00:21:17,360 --> 00:21:18,760
You're doing great, Alvin.
420
00:21:18,760 --> 00:21:22,520
And it's just me and the recipe -
tunnel vision all the way.
421
00:21:22,520 --> 00:21:25,560
I've made the jam for the waffle,
422
00:21:25,560 --> 00:21:29,480
so I have to start a caramelized
passionfruit banana ball.
423
00:21:29,480 --> 00:21:32,520
The mixture needs to go
into a piping bag
424
00:21:32,520 --> 00:21:37,280
and I pipe the caramelized
passionfruit into the sphere mould
425
00:21:37,280 --> 00:21:39,160
and then I freeze it
in the blast chiller.
426
00:21:40,680 --> 00:21:42,400
Nice work, Alvin.
427
00:21:42,400 --> 00:21:45,280
What's Max making?
428
00:21:45,280 --> 00:21:47,560
Is he past this step?
429
00:21:47,560 --> 00:21:49,720
Yeah. He's way past this step.
430
00:21:49,720 --> 00:21:51,040
Oh, is he? OK.
431
00:21:51,040 --> 00:21:52,840
Good job, Maxie. Yoo-yoo!
432
00:21:54,320 --> 00:21:55,640
So there's two hours to go.
433
00:21:55,640 --> 00:21:58,240
I'm putting the passionfruit
and banana centre
434
00:21:58,240 --> 00:22:01,120
into the waffle mousse
to create the body of Polly.
435
00:22:03,560 --> 00:22:05,360
He's powering ahead.
436
00:22:05,360 --> 00:22:07,520
And then I'm going to move on
to page four,
437
00:22:07,520 --> 00:22:08,680
which is marshmallow.
438
00:22:08,680 --> 00:22:10,360
We all love a marshmallow.
439
00:22:10,360 --> 00:22:13,080
The marshmallow is the centre
of that waffle.
440
00:22:13,080 --> 00:22:16,160
It's probably the biggest layer
in there as well.
441
00:22:18,040 --> 00:22:22,200
The recipe says to whisk this
marshmallow mixture for two minutes,
442
00:22:22,200 --> 00:22:24,560
until it's a really smooth
consistency.
443
00:22:24,560 --> 00:22:27,000
Bits jumping out, Max, or what?
(LAUGHS)
444
00:22:27,000 --> 00:22:30,000
It's like fish jumping out
of the Murray, mate.
445
00:22:30,000 --> 00:22:31,600
It seems to be looking pretty good.
446
00:22:31,600 --> 00:22:34,520
It's pouring out quite nicely
from that mixer.
447
00:22:34,520 --> 00:22:37,320
Now it's actually time to start
assembling these waffle shells.
448
00:22:39,840 --> 00:22:41,520
I'm terrified.
449
00:22:43,840 --> 00:22:46,040
He's just finished making
the marshmallow,
450
00:22:46,040 --> 00:22:49,760
and now they're going to pipe it
into the waffle mould.
451
00:22:49,760 --> 00:22:51,520
Let's do it, Max.
452
00:22:51,520 --> 00:22:53,240
Keep chugging along, man.
453
00:22:55,080 --> 00:22:58,960
JULIE: So these waffle shells
have to be filled to the gram
454
00:22:58,960 --> 00:23:01,560
with the right amount of jam.
455
00:23:02,520 --> 00:23:05,880
Marshmallow, chocolate ganache.
456
00:23:05,880 --> 00:23:08,040
It looks good, Jules.
Yeah, it looks awesome.
457
00:23:08,040 --> 00:23:09,760
And waffle batter.
458
00:23:09,760 --> 00:23:11,040
Thank you.
459
00:23:11,040 --> 00:23:15,800
I have to have this balanced exactly
the way Zumbo had his balanced.
460
00:23:15,800 --> 00:23:19,280
And if his recipe says
that was 50 grams of jam,
461
00:23:19,280 --> 00:23:21,920
then 50 grams of jam
is what they're going to get.
462
00:23:24,520 --> 00:23:29,040
So what I do then is to put some
berry jam in between the grooves.
463
00:23:29,040 --> 00:23:30,240
You're doing well, Alvin.
464
00:23:30,240 --> 00:23:32,480
The next step is to pipe
the marshmallow mixture
465
00:23:32,480 --> 00:23:35,800
on top of the berry jam.
466
00:23:35,800 --> 00:23:37,880
I have to work fairly quickly
467
00:23:37,880 --> 00:23:39,920
because there's a pressure point
here -
468
00:23:39,920 --> 00:23:42,400
the marshmallow, if left too long,
could set.
469
00:23:42,400 --> 00:23:43,400
And if that happens,
470
00:23:43,400 --> 00:23:46,120
it'll be really difficult
to pipe out of the piping bag.
471
00:23:48,360 --> 00:23:49,800
Good job, Alvin.
472
00:23:49,800 --> 00:23:52,080
My marshmallow,
it comes out smoothly.
473
00:23:52,080 --> 00:23:53,320
It hasn't set, so...
474
00:23:53,320 --> 00:23:54,400
Phew!
475
00:23:56,560 --> 00:23:58,960
Nice work, Alvin.
476
00:23:58,960 --> 00:24:01,080
Julie's in the same place.
477
00:24:01,080 --> 00:24:03,320
Max has already done his,
478
00:24:03,320 --> 00:24:05,840
and Dulan is about to start.
479
00:24:05,840 --> 00:24:07,800
Keep going, Dulan, mate. Keep going.
480
00:24:07,800 --> 00:24:09,520
You caught up heaps, yeah?
481
00:24:09,520 --> 00:24:10,640
Yep.
482
00:24:10,640 --> 00:24:13,000
Dulan is working hard now.
Yeah, he is.
483
00:24:13,000 --> 00:24:15,120
He's catching up.
Go, Dulan. Keep focus.
484
00:24:15,120 --> 00:24:18,200
"Pipe out 50 grams of berry jam
between the grooves."
485
00:24:18,200 --> 00:24:20,040
So far, I've got
heaps of elements done
486
00:24:20,040 --> 00:24:22,160
and I'm feeling really...pretty good.
487
00:24:22,160 --> 00:24:23,400
Keep going, brother.
488
00:24:23,400 --> 00:24:26,680
I've got to put all the layers
into the waffle shell now.
489
00:24:26,680 --> 00:24:28,600
When I just look around
really quickly,
490
00:24:28,600 --> 00:24:30,840
it seems like I've caught up to them
as well.
491
00:24:30,840 --> 00:24:32,320
Go, Dulan!
492
00:24:32,320 --> 00:24:34,000
So it seems like
I'm smashing through this.
493
00:24:34,000 --> 00:24:35,920
Come on, Dulan.
Come on, Dulan.
494
00:24:35,920 --> 00:24:37,640
You're doing well.
495
00:24:37,640 --> 00:24:40,240
Dulan looks like
he's in a better place.
496
00:24:40,240 --> 00:24:41,760
He's just picked up speed.
497
00:24:41,760 --> 00:24:43,040
He's powering through.
498
00:24:43,040 --> 00:24:44,240
He's multitasking.
499
00:24:44,240 --> 00:24:45,880
That's it, Dulan,
just focus now, mate.
500
00:24:45,880 --> 00:24:50,360
But there's a risk in trying to go
really fast in a pressure test.
501
00:24:50,360 --> 00:24:54,760
You just have to be careful and find
that balance between going fast
502
00:24:54,760 --> 00:24:57,080
and making sure you get
every single element right.
503
00:24:57,080 --> 00:24:58,840
Hang on. What's going on here?
504
00:25:00,560 --> 00:25:02,760
Yeah. I'm feeling pretty nervous
about Dulan.
505
00:25:03,880 --> 00:25:05,720
One of the things
that he's doing at the moment,
506
00:25:05,720 --> 00:25:08,080
which might let him down,
is he's putting in the marshmallow,
507
00:25:08,080 --> 00:25:10,320
and unlike others,
he hasn't smoothed it out.
508
00:25:12,040 --> 00:25:14,000
I'm worried that he might
have tunnel vision here
509
00:25:14,000 --> 00:25:16,080
and not realise
that this could be so crucial
510
00:25:16,080 --> 00:25:17,840
when putting on the other layers.
511
00:25:17,840 --> 00:25:21,440
Oh, it's thick. It's thick.
It's thick. It's thick.
512
00:25:21,440 --> 00:25:23,360
Because you're not
going to get a flat line
513
00:25:23,360 --> 00:25:25,280
when you bite into this waffles.
514
00:25:25,280 --> 00:25:26,480
MINOLI: Dulan!
515
00:25:26,480 --> 00:25:28,000
Oh, no.
516
00:25:28,000 --> 00:25:29,440
It's all about the 1%.
517
00:25:31,000 --> 00:25:33,240
It's all about these little things
that if they build up...
518
00:25:33,240 --> 00:25:35,120
Personally, I wouldn't use that.
519
00:25:35,120 --> 00:25:38,080
..it's going to end with a poor
result right at the very end.
520
00:25:52,760 --> 00:25:54,720
45 minutes to go.
521
00:25:54,720 --> 00:25:56,720
(CHEERING)
522
00:25:56,720 --> 00:25:58,880
Come on, guys, keep pushing.
523
00:25:58,880 --> 00:26:00,520
Come on, guys.
524
00:26:04,040 --> 00:26:06,920
DULAN: I still need to finish
the last of the waffle layers.
525
00:26:06,920 --> 00:26:08,320
The ganache.
Yes.
526
00:26:08,320 --> 00:26:09,520
Come on, Dulan.
527
00:26:09,520 --> 00:26:12,080
So this basically goes on top
of the piped marshmallow,
528
00:26:12,080 --> 00:26:14,840
and I just need to flatten it out.
529
00:26:14,840 --> 00:26:16,560
How are you, mate?
Hey, guys.
530
00:26:16,560 --> 00:26:20,120
How do you think that your...
your layers are going?
531
00:26:21,200 --> 00:26:22,560
Do they look a little...
532
00:26:22,560 --> 00:26:25,280
It looks more Rocky Road
than nice and flat.
533
00:26:25,280 --> 00:26:30,520
The finishing wafer level should be
like flush with the top. Yeah.
534
00:26:30,520 --> 00:26:32,200
OK, push it down a little bit.
535
00:26:32,200 --> 00:26:34,440
When we cut through it
in the tasting room,
536
00:26:34,440 --> 00:26:36,040
we want to see
all those perfect layers.
537
00:26:36,040 --> 00:26:37,040
OK.
OK?
538
00:26:37,040 --> 00:26:38,040
Yep.
539
00:26:38,040 --> 00:26:41,120
So you have to get them
absolutely perfect.
Yeah.
540
00:26:41,120 --> 00:26:42,560
There's no room for error.
OK.
541
00:26:42,560 --> 00:26:44,200
Righto. Good luck.
Cool. Thank you.
542
00:26:44,200 --> 00:26:46,000
Good luck, mate.
Keep going, buddy. Keep going.
543
00:26:46,000 --> 00:26:47,400
You got this, Dulan.
544
00:26:47,400 --> 00:26:51,560
Andy and Jock said my waffle
looks like Rocky Road.
545
00:26:51,560 --> 00:26:53,520
Keep going, mate,
shake off the doubt. Let's go.
546
00:26:53,520 --> 00:26:55,520
Basically, it's a little bit bumpy.
547
00:26:55,520 --> 00:26:57,080
It's not layered properly.
548
00:26:58,120 --> 00:27:01,000
So it's making me quite nervous.
549
00:27:02,400 --> 00:27:03,720
Dulan, keep rolling.
550
00:27:04,760 --> 00:27:08,480
I'm still hoping that the taste
will be enough.
551
00:27:10,920 --> 00:27:15,360
JULIE: Now that these waffle shells
are filled, the moment has arrived.
552
00:27:15,360 --> 00:27:17,960
Oh, Jesus.
I've got to turn them out now.
553
00:27:17,960 --> 00:27:20,120
This is where
things can go horribly wrong.
554
00:27:21,760 --> 00:27:23,360
I'm nervous for her.
555
00:27:24,840 --> 00:27:27,840
If the chocolate isn't tempered,
the game is up.
556
00:27:27,840 --> 00:27:29,720
The dessert won't hold together.
557
00:27:31,080 --> 00:27:32,200
I'll be going home.
558
00:27:36,320 --> 00:27:37,520
That's it, Jules.
559
00:27:42,880 --> 00:27:44,720
Are you OK, Julie?
No, she's dropping.
560
00:27:44,720 --> 00:27:46,280
Julie, be careful.
561
00:27:46,280 --> 00:27:47,600
Gentle, gentle.
562
00:27:49,640 --> 00:27:52,920
If it breaks, there is no back-up.
563
00:27:54,080 --> 00:27:55,480
It could be the end.
564
00:28:02,400 --> 00:28:03,520
Oh...
565
00:28:03,520 --> 00:28:06,000
Whoo! (LAUGHS)
566
00:28:06,000 --> 00:28:08,200
JOCK: Come on, Jules!
567
00:28:08,200 --> 00:28:10,040
Give it up for Julie!
568
00:28:10,040 --> 00:28:12,520
(CHEERING)
569
00:28:16,000 --> 00:28:19,040
My relief is enormous.
570
00:28:20,560 --> 00:28:21,760
Come on, Julie.
571
00:28:24,600 --> 00:28:26,800
Yeah!
572
00:28:26,800 --> 00:28:29,800
(CHEERING)
573
00:28:29,800 --> 00:28:31,440
You did it!
574
00:28:34,040 --> 00:28:37,520
This could have been the thing
that really ruined this cook for me,
575
00:28:37,520 --> 00:28:38,960
and it's worked out.
576
00:28:42,440 --> 00:28:43,880
Good job, Jules.
577
00:28:43,880 --> 00:28:46,480
I hear
this background sort of cheering.
578
00:28:46,480 --> 00:28:49,240
(CHEERING)
579
00:28:52,600 --> 00:28:54,560
Yeah!
580
00:28:54,560 --> 00:28:56,280
(CHEERING)
581
00:28:58,480 --> 00:29:01,120
Clearly, whatever
they are cheering them for,
582
00:29:01,120 --> 00:29:02,560
I have not done that yet.
583
00:29:02,560 --> 00:29:06,360
(CHEERING)
584
00:29:08,880 --> 00:29:10,760
So scary.
585
00:29:12,280 --> 00:29:13,880
OK, Alvin. You've got this.
586
00:29:13,880 --> 00:29:15,640
Do it, Alvin.
Come on, mate.
587
00:29:16,640 --> 00:29:19,880
You want it to be
in one perfect shape.
588
00:29:19,880 --> 00:29:21,280
You don't want it to crack.
589
00:29:26,280 --> 00:29:29,640
Let's go, Alvin, mate.
Alvin, be so careful.
590
00:29:29,640 --> 00:29:32,800
Be gentle.
Go easy.
591
00:29:34,280 --> 00:29:35,560
You've got this.
592
00:29:36,880 --> 00:29:37,960
Oh...
593
00:29:40,320 --> 00:29:42,560
Oh! Oh! Oh! Oh! Oh!
594
00:29:43,640 --> 00:29:44,880
Oh...
595
00:29:46,280 --> 00:29:47,720
You're almost there.
596
00:29:53,080 --> 00:29:55,000
You just need to finish.
597
00:29:57,520 --> 00:29:58,520
Thanks.
598
00:30:01,280 --> 00:30:03,240
Thanks.
599
00:30:03,240 --> 00:30:05,080
Yeah?
600
00:30:08,760 --> 00:30:11,200
Those negative thoughts
are coming through again.
601
00:30:11,200 --> 00:30:12,520
Let's go, Alvin, mate.
602
00:30:13,920 --> 00:30:16,960
I feel inadequate.
603
00:30:23,160 --> 00:30:24,280
Yep.
604
00:30:34,880 --> 00:30:36,680
I'm with you.
605
00:30:36,680 --> 00:30:39,240
(INHALES AND WHIMPERS)
606
00:30:39,240 --> 00:30:40,600
It's OK.
607
00:30:45,720 --> 00:30:47,000
You got this, Alvin.
608
00:30:47,000 --> 00:30:48,080
Go, mate.
609
00:30:48,080 --> 00:30:49,400
Come on, Alvin.
Let's go.
610
00:30:51,040 --> 00:30:52,880
(SOFTLY) I can't do this.
611
00:30:52,880 --> 00:30:54,920
Aw...
I can't do this.
612
00:30:56,320 --> 00:30:58,240
(APPLAUSE)
613
00:31:01,520 --> 00:31:03,880
You've done the hardest part.
614
00:31:03,880 --> 00:31:05,360
Right?
615
00:31:05,360 --> 00:31:08,680
That's when I just have to take
a deep breath...
616
00:31:10,400 --> 00:31:12,200
..and continue on.
617
00:31:12,200 --> 00:31:14,120
You've got this!
618
00:31:14,120 --> 00:31:15,520
(CRACK!)
619
00:31:15,520 --> 00:31:18,120
Nice crackly sounds. (GASPS)
620
00:31:18,120 --> 00:31:20,840
And I hope my chocolate is tempered.
621
00:31:22,240 --> 00:31:23,600
Okay, Alvin, you've got this.
622
00:31:23,600 --> 00:31:25,880
You've got it, mate.
623
00:31:25,880 --> 00:31:27,480
Oh.
624
00:31:28,640 --> 00:31:30,640
(CHEERING)
625
00:31:33,160 --> 00:31:35,480
Two more to go. Keep going, mate.
626
00:31:40,720 --> 00:31:42,480
Yes!
(CHEERING)
627
00:31:44,520 --> 00:31:46,000
Go, Alvin.
628
00:31:46,000 --> 00:31:47,360
Zen moment.
629
00:31:47,360 --> 00:31:48,640
(EXHALES DRAMATICALLY)
630
00:31:48,640 --> 00:31:49,800
Come on, brother.
631
00:31:55,400 --> 00:31:58,320
(CHEERING)
632
00:32:04,840 --> 00:32:07,480
Oh! I'm relieved. (LAUGHS)
633
00:32:07,480 --> 00:32:10,160
It's nearly time to take flight.
634
00:32:10,160 --> 00:32:12,600
10 minutes to go!
635
00:32:12,600 --> 00:32:14,440
(CHEERING)
636
00:32:17,200 --> 00:32:18,920
Keep going, mate. Keep going.
637
00:32:18,920 --> 00:32:20,040
Keep going, brother.
638
00:32:20,040 --> 00:32:22,840
I cannot believe
how quickly the time is gone.
639
00:32:22,840 --> 00:32:25,640
Waffle's done.
That's a huge bulk of the dish.
640
00:32:25,640 --> 00:32:29,120
I want to get the body of Polly
coated and frozen
641
00:32:29,120 --> 00:32:31,440
so I can actually start
to construct Polly
642
00:32:31,440 --> 00:32:33,240
with the feathers and the wings.
643
00:32:33,240 --> 00:32:35,280
I take the frozen spheres
out of the moulds...
644
00:32:35,280 --> 00:32:36,720
Ooh, gorgeous, Max.
645
00:32:36,720 --> 00:32:39,880
..and actually dip them
in green coating of Polly's body.
646
00:32:39,880 --> 00:32:41,320
Oh, Max.
647
00:32:41,320 --> 00:32:43,120
Nice.
648
00:32:43,120 --> 00:32:45,240
Nice, Alvin.
649
00:32:45,240 --> 00:32:47,120
Go, Julie!
650
00:32:48,960 --> 00:32:51,600
Yeah. Good, Dulan, mate.
Keep the hustle. Let's go.
651
00:32:51,600 --> 00:32:54,480
It has all come down to this.
652
00:32:54,480 --> 00:32:56,200
Three minutes to go.
653
00:32:56,200 --> 00:32:57,560
(CHEERING)
654
00:32:57,560 --> 00:32:59,040
Let's go!
655
00:33:03,760 --> 00:33:06,280
JULIE:
There's only three minutes left.
656
00:33:07,360 --> 00:33:12,560
I really wanted time
to make this little parrot
657
00:33:12,560 --> 00:33:14,760
look just like Zumbo's.
658
00:33:15,920 --> 00:33:19,280
It's fiddly. I've never glued
using chocolate before.
659
00:33:19,280 --> 00:33:20,920
Jesus.
660
00:33:20,920 --> 00:33:23,880
I can't believe
I don't have this done already.
661
00:33:28,360 --> 00:33:30,680
(SIGHS) I'm, like, forgetting.
662
00:33:30,680 --> 00:33:33,840
I'm reading this and like
nothing is going into my head.
663
00:33:33,840 --> 00:33:35,120
Come on, mate.
664
00:33:36,360 --> 00:33:39,400
Let's just say
construction is not my strength.
665
00:33:40,920 --> 00:33:42,720
That just looks wrong.
666
00:33:42,720 --> 00:33:44,760
Oh!
667
00:33:44,760 --> 00:33:46,920
I don't know why
I'm struggling so much
668
00:33:46,920 --> 00:33:49,440
to actually get these feathers
attached.
669
00:33:49,440 --> 00:33:51,280
I just need to clam them on somehow.
670
00:33:51,280 --> 00:33:52,520
I need to glue them on.
671
00:33:52,520 --> 00:33:54,240
However I need to get them.
Get me some sticky tape.
672
00:33:54,240 --> 00:33:56,400
I'll just wrap them up.
That's how I'll present Polly.
673
00:33:56,400 --> 00:33:58,520
Look at you go, Jules.
674
00:33:59,600 --> 00:34:01,040
It seems to be going quite well.
675
00:34:01,040 --> 00:34:02,120
And then...
676
00:34:02,120 --> 00:34:04,280
(GASPS AND WHIMPERS)
677
00:34:04,280 --> 00:34:07,320
Oh, Jules.
678
00:34:08,440 --> 00:34:10,400
Oh, God.
Oh.
679
00:34:10,400 --> 00:34:13,640
JULIE: A wing falls off
and the body, like, rolls away.
680
00:34:13,640 --> 00:34:14,760
Julie, please.
681
00:34:14,760 --> 00:34:16,440
Oh, my God. Oh, my God.
682
00:34:16,440 --> 00:34:19,080
I actually think
I mightn't get this done.
683
00:34:25,560 --> 00:34:31,160
ANNOUNCER: Enjoy another taste
of MasterChef
684
00:34:40,320 --> 00:34:42,320
WOMAN: Look at you go, Jules.
685
00:34:44,360 --> 00:34:45,600
WOMAN: Oh!
686
00:34:45,600 --> 00:34:47,840
He just fell over.
687
00:34:47,840 --> 00:34:49,120
Oh, Jules.
688
00:34:49,120 --> 00:34:51,360
MAN: Ah, Jules.
SARAH: Oh, God.
689
00:34:51,360 --> 00:34:52,760
Oh!
690
00:34:52,760 --> 00:34:56,560
JULIE: I've only left myself a few
minutes to make this little parrot.
691
00:34:56,560 --> 00:34:58,160
WOMAN: Alright, Jules.
692
00:34:58,160 --> 00:35:00,000
Slow and steady.
MAN: Slow and steady.
693
00:35:00,000 --> 00:35:01,240
It's all good.
694
00:35:02,280 --> 00:35:07,280
It's so important that this
looks like Zumbo's dish.
695
00:35:09,360 --> 00:35:11,320
I've just got to keep going.
696
00:35:11,320 --> 00:35:14,120
No time to worry
about what's happened.
697
00:35:14,120 --> 00:35:17,000
I've got to just get it done.
698
00:35:19,480 --> 00:35:22,080
You have one minute to go!
699
00:35:22,080 --> 00:35:24,200
ANDY: 60 seconds! Come on!
(CHEERING, APPLAUSE)
700
00:35:29,200 --> 00:35:31,280
It looks like a rat with feathers.
701
00:35:31,280 --> 00:35:32,560
(ALL LAUGH)
702
00:35:32,560 --> 00:35:35,360
It's OK, Dulan.
Have you seen mine?
703
00:35:35,360 --> 00:35:37,280
(ALL LAUGH)
You're OK.
704
00:35:37,280 --> 00:35:41,760
I accept that my Polly now
looks like a plucked chicken.
705
00:35:45,320 --> 00:35:47,760
MAN: Good on you, Max, mate.
Stay focused.
706
00:35:47,760 --> 00:35:49,760
Beautiful, mate. Perfect.
707
00:35:49,760 --> 00:35:53,240
MAX: If it wasn't hard enough to
construct Polly in the first place,
708
00:35:53,240 --> 00:35:55,520
these hands don't make it
much easier.
709
00:35:55,520 --> 00:35:57,800
(APPLAUSE)
WOMAN: Come on, Maxie!
710
00:35:59,400 --> 00:36:03,600
After 4.5 hours, here we go!
711
00:36:03,600 --> 00:36:04,840
10!
712
00:36:04,840 --> 00:36:07,200
JUDGES AND ONLOOKERS: 9! 8!
713
00:36:07,200 --> 00:36:10,360
7! 6! 5!
714
00:36:10,360 --> 00:36:13,720
4! 3! 2! 1!
715
00:36:13,720 --> 00:36:17,240
That's it!
(CHEERING, APPLAUSE)
716
00:36:22,280 --> 00:36:24,680
Oh, my God!
717
00:36:29,200 --> 00:36:30,520
Well done, guys.
718
00:36:30,520 --> 00:36:33,160
Time's up, and I am spent.
719
00:36:33,160 --> 00:36:34,520
This is an incredible moment.
720
00:36:34,520 --> 00:36:36,440
Oh, man.
721
00:36:37,320 --> 00:36:41,200
This bench was tidy
not so long ago. (LAUGHS)
722
00:36:42,280 --> 00:36:43,840
Done.
723
00:36:50,760 --> 00:36:54,800
ALVIN: Time is up and I have a dish.
724
00:36:54,800 --> 00:36:57,000
There's this huge sigh of relief,
725
00:36:57,000 --> 00:37:02,000
but I don't think my dish
looks very much like Zumbo's,
726
00:37:02,000 --> 00:37:03,320
and that does concern me a little.
727
00:37:03,320 --> 00:37:07,120
But I'm confident that I have
all the elements there,
728
00:37:07,120 --> 00:37:10,760
and I think - I hope -
that's enough to save me.
729
00:37:13,400 --> 00:37:16,120
Good luck, Jules.
Good luck, Julie.
730
00:37:20,400 --> 00:37:22,680
JULIE: I feel quite proud of myself.
731
00:37:23,800 --> 00:37:27,560
I have dealt with the pressure
of the Zumbo pressure test.
732
00:37:27,560 --> 00:37:29,080
Julie.
733
00:37:29,920 --> 00:37:32,560
I haven't let my nerves
ruin my cooking.
734
00:37:37,400 --> 00:37:39,360
Wow.
735
00:37:41,960 --> 00:37:44,560
Julie, no stranger
to a Zumbo pressure test.
736
00:37:44,560 --> 00:37:46,800
Obviously you've been in one before.
737
00:37:46,800 --> 00:37:48,280
How did this compare to the others?
738
00:37:49,440 --> 00:37:53,000
The emotional impact
of a croquembouche walking in
739
00:37:53,000 --> 00:37:54,840
will never be surpassed,
740
00:37:54,840 --> 00:37:58,440
but certainly this had
a lot more going on.
741
00:37:58,440 --> 00:38:01,560
Yeah, I think it was ramped
right up.
742
00:38:01,560 --> 00:38:03,240
Alright. We're going to test it.
743
00:38:03,240 --> 00:38:04,400
Thank you, Julie.
Thank you.
744
00:38:04,400 --> 00:38:06,800
Thanks, Julie.
745
00:38:06,800 --> 00:38:08,960
Alright. What do we think?
746
00:38:08,960 --> 00:38:11,600
ADRIANO: I think it's a really good
crack at it, you know?
747
00:38:11,600 --> 00:38:12,960
What she's done, it looks amazing.
748
00:38:12,960 --> 00:38:15,640
The waffles look pretty on point,
you know?
749
00:38:15,640 --> 00:38:18,680
Just a couple of little blemishes
here and there, but that's about it.
750
00:38:18,680 --> 00:38:21,440
I wouldn't fault it any other way.
Until we taste it.
751
00:38:21,440 --> 00:38:23,000
Alright, let's do the honours.
752
00:38:23,000 --> 00:38:24,280
Let's get into it.
753
00:38:26,720 --> 00:38:28,080
Hey...
754
00:38:28,080 --> 00:38:29,840
Ooh, I'm looking forward
to seeing this.
755
00:38:31,200 --> 00:38:33,440
Ooh!
756
00:38:33,440 --> 00:38:35,120
Well.
757
00:38:41,120 --> 00:38:43,520
Hey!
No way.
758
00:38:43,520 --> 00:38:45,440
Have a look at that.
That looks great!
759
00:39:02,120 --> 00:39:04,600
Well, if that's anything to go by,
760
00:39:04,600 --> 00:39:08,600
Julie Goodwin's got a lot left
in the tank in this competition.
761
00:39:08,600 --> 00:39:11,480
I think she's done herself so proud.
I think she's done you proud.
762
00:39:11,480 --> 00:39:13,520
The insides of the jam,
763
00:39:13,520 --> 00:39:15,800
the marshmallow, the chocolate
and the wafer bottom,
764
00:39:15,800 --> 00:39:17,880
they were all really sensational
balance-wise
765
00:39:17,880 --> 00:39:19,800
and texture-wise as well.
766
00:39:19,800 --> 00:39:22,240
It's spot-on for me.
Yeah, I got to say...
767
00:39:22,240 --> 00:39:24,520
Flavour of the jam's brilliant.
Glad she remade it.
768
00:39:24,520 --> 00:39:26,200
Yeah. Same.
Smart move.
769
00:39:26,200 --> 00:39:30,640
And the Polly bowl, it was delicate
and just beautiful.
770
00:39:30,640 --> 00:39:33,080
Mousse inside, gorgeous.
Perfect balance.
771
00:39:33,080 --> 00:39:34,960
Great flavour of passionfruit
and banana.
772
00:39:34,960 --> 00:39:36,520
The right sort of ooze.
773
00:39:36,520 --> 00:39:38,760
It was identical to yours,
that part, to be honest.
774
00:39:38,760 --> 00:39:40,040
I'm pretty happy.
Yeah.
775
00:39:40,040 --> 00:39:43,160
Julie's a battler, you know?
Since I knew her in season one.
776
00:39:43,160 --> 00:39:46,120
And that's what these challenges
bring out in people
777
00:39:46,120 --> 00:39:48,960
is that natural just grunt
to get through it and do it.
778
00:39:48,960 --> 00:39:50,840
Absolutely amazing.
779
00:39:50,840 --> 00:39:53,120
Yeah, you really do have
to hand it to her
780
00:39:53,120 --> 00:39:56,800
because that was 4.5 hours
of craziness.
781
00:39:56,800 --> 00:40:00,720
I'm in even more admiration of her
now than ever before
782
00:40:00,720 --> 00:40:02,440
for being that vulnerable,
783
00:40:02,440 --> 00:40:04,760
but also putting up
a really strong dish.
784
00:40:04,760 --> 00:40:06,640
Should we get the next one in?
Yes.
785
00:40:06,640 --> 00:40:07,840
Yes, please.
786
00:40:07,840 --> 00:40:09,600
Good luck, Max.
Thanks, mate.
787
00:40:11,200 --> 00:40:12,640
Looking down at my dish,
788
00:40:12,640 --> 00:40:15,880
I do feel a sense of real pride
and accomplishment,
789
00:40:15,880 --> 00:40:18,120
but I don't know what's inside.
790
00:40:18,120 --> 00:40:19,440
Max.
791
00:40:19,440 --> 00:40:20,560
Hello, judges.
792
00:40:20,560 --> 00:40:22,720
If one layer is too thin,
another layer's too thick,
793
00:40:22,720 --> 00:40:25,360
it actually throws out the taste
of the dish completely.
794
00:40:25,360 --> 00:40:28,400
So that has got me so nervous.
795
00:40:28,400 --> 00:40:30,320
We'll taste, see how it goes.
Thank you very much.
796
00:40:30,320 --> 00:40:32,120
Cheers, Max.
Thank you.
797
00:40:35,040 --> 00:40:36,320
(CRACK!)
798
00:40:36,320 --> 00:40:37,520
Nice crack.
799
00:40:44,440 --> 00:40:45,440
Looks pretty good.
800
00:40:47,160 --> 00:40:50,920
It's good. It'll be interesting to
see if it tastes as good as it looks.
801
00:40:53,480 --> 00:40:56,080
Looking forward to this one?
Yeah.
802
00:41:11,520 --> 00:41:14,480
I think, Max...
He's had a good crack at that.
803
00:41:14,480 --> 00:41:18,840
He's formed perfectly distinct lines
of the waffle layering.
804
00:41:18,840 --> 00:41:20,280
The jam's delicious,
805
00:41:20,280 --> 00:41:23,600
the ganache is light,
and a beautiful light layer as well.
806
00:41:23,600 --> 00:41:24,960
Good balance.
807
00:41:26,000 --> 00:41:27,800
Um... There are some problems.
808
00:41:29,280 --> 00:41:32,280
Yeah. The marshmallow
was a pretty solid let-down.
809
00:41:32,280 --> 00:41:33,600
I also agree.
810
00:41:33,600 --> 00:41:35,000
I think the marshmallow
is definitely
811
00:41:35,000 --> 00:41:36,040
more that rubbery texture.
812
00:41:36,040 --> 00:41:38,240
You want it to be a little bit
more ephemeral than that,
813
00:41:38,240 --> 00:41:40,440
when it sort of disappears,
and it doesn't.
814
00:41:40,440 --> 00:41:44,120
But the balance of flavour
is reasonably there.
815
00:41:44,120 --> 00:41:48,800
So there are some really positive
aspects to this particular offering,
816
00:41:48,800 --> 00:41:51,800
and I think
that Max is to be commended.
817
00:41:51,800 --> 00:41:53,000
Yeah.
818
00:41:54,160 --> 00:41:55,960
MAX: Good luck, Dulan.
819
00:41:55,960 --> 00:41:59,760
DULAN: I'm actually quite proud
of myself for what I've created.
820
00:41:59,760 --> 00:42:04,520
But my biggest concern right now
is the layers inside the waffle,
821
00:42:04,520 --> 00:42:07,360
particularly that marshmallow layer.
822
00:42:07,360 --> 00:42:09,800
Here he is.
Hey.
823
00:42:09,800 --> 00:42:11,880
I think the flavours
are still there, though.
824
00:42:11,880 --> 00:42:15,000
So I hope that's enough.
825
00:42:18,080 --> 00:42:20,080
How was the last 4.5 hours
of your life?
826
00:42:20,080 --> 00:42:22,760
Oh! It was like a roller-coaster.
827
00:42:22,760 --> 00:42:26,200
But hopefully it's there.
828
00:42:26,200 --> 00:42:27,960
How did you catch up? Honestly?
829
00:42:27,960 --> 00:42:32,760
Because you were half an hour behind
only half way through the cook.
830
00:42:32,760 --> 00:42:34,200
I was surprised myself.
831
00:42:34,200 --> 00:42:35,400
Like, I was reading those recipes,
832
00:42:35,400 --> 00:42:36,880
the pages kept on going and going.
833
00:42:36,880 --> 00:42:39,680
But then I had to keep telling
myself, "You came this far.
834
00:42:39,680 --> 00:42:41,800
"Just... Just keep going.
You need to finish dish."
835
00:42:41,800 --> 00:42:43,840
We might tuck in,
so thanks for that.
836
00:42:43,840 --> 00:42:44,960
Thank you.
837
00:42:44,960 --> 00:42:46,640
Thanks, Dulan.
Thank you.
838
00:42:46,640 --> 00:42:48,720
Let's do it.
Crack it open, mate.
839
00:42:48,720 --> 00:42:50,440
Let's have a look at it.
840
00:42:58,640 --> 00:43:00,000
Ooh.
841
00:43:00,960 --> 00:43:02,880
It's a bit rough.
842
00:43:02,880 --> 00:43:05,080
Just don't look like the others.
843
00:43:21,040 --> 00:43:23,040
Thick chocolate.
844
00:43:26,600 --> 00:43:28,840
Um, I thought his chocolate work
wasn't too bad.
845
00:43:28,840 --> 00:43:31,240
Marshmallow's tight for me.
846
00:43:31,240 --> 00:43:33,120
So is the jam.
847
00:43:34,480 --> 00:43:36,760
I have to agree. Like, I think
the waffles look amazing.
848
00:43:36,760 --> 00:43:39,920
And I'm so happy that he got them
there. Got them finished.
849
00:43:39,920 --> 00:43:42,560
But, yeah, look, he's really
sacrificed a lot of the inside.
850
00:43:42,560 --> 00:43:48,360
Yeah. The layering inside
the waffle, it tastes rushed.
851
00:43:48,360 --> 00:43:50,440
I think for me as the eater,
852
00:43:50,440 --> 00:43:52,800
it's very difficult
when you can't experience
853
00:43:52,800 --> 00:43:55,360
all of those layers
and flavours together.
854
00:43:55,360 --> 00:43:59,520
So it's not there for me
because the balance is out.
855
00:44:01,520 --> 00:44:04,120
DULAN: Good luck, Alvin.
ALVIN: Thanks, guys.
856
00:44:04,120 --> 00:44:07,600
As I'm heading to the tasting room,
I'm feeling nervous
857
00:44:07,600 --> 00:44:10,360
because it's not the prettiest dish.
858
00:44:10,360 --> 00:44:15,600
I have seen what Julie produced,
what Max produced,
859
00:44:15,600 --> 00:44:17,080
what Dulan produced.
860
00:44:17,080 --> 00:44:19,520
And they all look stunning,
actually.
861
00:44:19,520 --> 00:44:22,600
So I'm not sure if I've done enough
862
00:44:22,600 --> 00:44:25,160
to keep myself safe
in the competition.
863
00:44:39,400 --> 00:44:40,680
Here you go.
864
00:44:46,960 --> 00:44:49,120
Wow. OK.
865
00:44:49,120 --> 00:44:50,120
Oh!
866
00:44:51,040 --> 00:44:53,600
Have you had a chance
to breathe yet?
867
00:44:53,600 --> 00:44:56,280
Oh, still breathing, yeah.
868
00:44:56,280 --> 00:44:58,400
Yeah? Good.
869
00:44:58,400 --> 00:45:02,960
A lot of it today was the mental
battle of "Can I do this?"
870
00:45:04,480 --> 00:45:07,320
It's been sort of percolating
for a while.
871
00:45:07,320 --> 00:45:10,880
It's just coming in here
and seeing the standards.
872
00:45:10,880 --> 00:45:14,240
You know, like, for a self-doubting
person to begin with...
873
00:45:14,240 --> 00:45:16,560
Yeah, it's something
I need to get over.
874
00:45:19,080 --> 00:45:22,680
Well, we'll taste,
and keep breathing.
875
00:45:22,680 --> 00:45:23,920
Thank you, Alvin.
876
00:45:23,920 --> 00:45:25,000
Thanks, Alvin.
Thanks, guys.
877
00:45:25,000 --> 00:45:26,120
Cheers, mate.
Thank you.
878
00:45:29,080 --> 00:45:31,680
It is a bit road kill-ish.
Yeah.
879
00:45:31,680 --> 00:45:34,000
That does not look like Polly.
No, no.
880
00:45:34,000 --> 00:45:35,960
Oh!
MAX: Well done, Alvin.
881
00:45:35,960 --> 00:45:37,440
Oh!
882
00:45:37,440 --> 00:45:39,360
(CRACK!)
Ooh, it's a lovely crack.
883
00:45:39,360 --> 00:45:40,720
ANDY: Yeah.
884
00:45:40,720 --> 00:45:42,400
Ooh.
It looks pretty good too.
885
00:45:42,400 --> 00:45:43,760
Nice layers.
886
00:45:52,520 --> 00:45:53,760
Yeah.
887
00:46:12,880 --> 00:46:14,320
Wow.
888
00:46:17,280 --> 00:46:22,080
I think this is a brilliant effort
by Alvin.
889
00:46:22,080 --> 00:46:24,640
Have a look at the chocolate
on that.
890
00:46:24,640 --> 00:46:27,320
Like, it's mad.
He's nailed it.
891
00:46:27,320 --> 00:46:30,880
Like, absolutely nailed it.
It's perfect.
892
00:46:30,880 --> 00:46:34,360
I'm very impressed with the thinness
of the chocolate around the waffle.
893
00:46:34,360 --> 00:46:37,640
I'm very impressed
by the body of the bird as well.
894
00:46:37,640 --> 00:46:43,320
The flavour was really very true
to yours, I think, Adriano.
895
00:46:43,320 --> 00:46:46,240
The texture and the colour
and the shine
896
00:46:46,240 --> 00:46:47,720
and the flavour of the jam
897
00:46:47,720 --> 00:46:50,040
is the same as yours.
898
00:46:50,040 --> 00:46:52,880
Dead set. Spot-on.
Yeah.
899
00:46:52,880 --> 00:46:56,360
So I hope that he takes ownership
in himself
900
00:46:56,360 --> 00:46:58,520
being good enough to be here.
901
00:47:05,200 --> 00:47:08,480
Alright. Let's get down to business.
902
00:47:08,480 --> 00:47:11,080
We know how much this cook
meant to all of you,
903
00:47:11,080 --> 00:47:13,680
but at the end of the day,
it comes down to taste.
904
00:47:14,920 --> 00:47:17,400
Julie.
905
00:47:17,400 --> 00:47:19,480
You balanced the flavours perfectly,
906
00:47:19,480 --> 00:47:23,000
and your dish
tasted just like Adriano's.
907
00:47:23,000 --> 00:47:24,720
Congratulations. You're safe.
908
00:47:24,720 --> 00:47:27,640
(APPLAUSE)
909
00:47:31,800 --> 00:47:33,160
Alvin.
910
00:47:35,240 --> 00:47:37,600
You let self-doubt
get the better of you,
911
00:47:37,600 --> 00:47:40,480
and your presentation
lacked a lot of finesse.
912
00:47:43,080 --> 00:47:44,800
But I'm here to tell you...
913
00:47:46,360 --> 00:47:48,160
..that this Zumbo dish...
914
00:47:49,720 --> 00:47:51,120
..won't be sending you home today.
915
00:47:53,040 --> 00:47:55,720
Because despite
what you went through,
916
00:47:55,720 --> 00:47:58,520
you actually brought us
dish of the day.
917
00:47:58,520 --> 00:48:01,120
Congratulations.
(CHEERING, APPLAUSE)
918
00:48:01,120 --> 00:48:02,480
You're safe.
919
00:48:10,400 --> 00:48:11,800
Thank you.
920
00:48:13,320 --> 00:48:14,840
Max and Dulan.
921
00:48:14,840 --> 00:48:20,120
In the end, this cook came down to,
who handled the pressure the most?
922
00:48:24,680 --> 00:48:25,880
Max.
923
00:48:25,880 --> 00:48:30,440
Just like Polly, you put
your head down and your bum up,
924
00:48:30,440 --> 00:48:32,160
and that showed on the plate.
925
00:48:33,800 --> 00:48:34,840
Dulan.
926
00:48:36,200 --> 00:48:39,600
Unfortunately, you fell behind
early in the cook.
927
00:48:39,600 --> 00:48:44,640
And in order to catch up, corners
were cut and mistakes were made.
928
00:48:44,640 --> 00:48:49,040
And I'm sorry -
that's why you're going home.
929
00:48:53,200 --> 00:48:54,400
ANDY: Dulan.
930
00:48:54,400 --> 00:48:57,080
It's been a blast
getting to know you.
931
00:48:57,080 --> 00:48:58,680
I loved it every single day.
932
00:48:58,680 --> 00:49:02,640
I've learned a lot from the Faves
and the Fans.
933
00:49:02,640 --> 00:49:05,520
So thank you. Thank you.
Mate, you did so well.
934
00:49:05,520 --> 00:49:07,720
(APPLAUSE)
935
00:49:07,720 --> 00:49:09,360
Thank you so much.
936
00:49:09,360 --> 00:49:11,840
I wish I could stay for a bit longer
937
00:49:11,840 --> 00:49:16,080
because there's so much
that I could learn from MasterChef.
938
00:49:16,080 --> 00:49:19,160
But I'm not disappointed in me.
939
00:49:19,160 --> 00:49:20,440
Keep chasing your dreams.
940
00:49:21,520 --> 00:49:25,600
(CHEERING, APPLAUSE)
941
00:49:25,600 --> 00:49:27,680
It doesn't mean you're a bad cook.
942
00:49:30,200 --> 00:49:32,800
You just had a bad day.
943
00:49:35,160 --> 00:49:39,200
ANNOUNCER: Tomorrow night
on MasterChef Australia,
944
00:49:39,200 --> 00:49:41,680
they're off and running
on a team relay.
945
00:49:41,680 --> 00:49:44,200
Good job, my man! Whoo!
946
00:49:44,200 --> 00:49:46,760
OK. Tell me.
What's the hero ingredient?
947
00:49:46,760 --> 00:49:52,920
But will their communication cause
them to fall before the finish line?
948
00:49:52,920 --> 00:49:57,200
MINOLI: I have missed
some crucial handover info.
949
00:49:57,200 --> 00:50:00,040
This is not good.
950
00:50:00,040 --> 00:50:03,040
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