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ANNOUNCER: Previously
on MasterChef Australia...
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(ALL EXCLAIM)
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..They cooked up a storm, making
comfort food for a rainy day.
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ALVIN: It's a bit like
a hug from Mum.
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They all put their home
and their hearts on a plate.
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ALDO: That's what food is.
It's love.
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But Tommy's dish was the standout.
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You're going straight into
the immunity challenge.
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Thank you so much.
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And tonight, it's a pressure test
with a sting in its tail.
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# 'Cause you're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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Morning, boy.
Morning.
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I've done one pressure test
this season.
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You do get a cool opportunity
to cook something
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you've probably never done before.
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I'll get the door, shall I?
Yeah, mate.
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But...
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..they are stressful
and someone's going to go home.
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MELISSA: Good morning, everyone.
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ALL: Morning.
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With each pressure test comes
a new opportunity
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to challenge yourselves as cooks,
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and today is no exception.
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Because the dish that you'll be
replicating comes from a chef
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with more dedication
in his little finger
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than most people have
in their entire bodies.
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This chef is the man
behind the brand
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that set the benchmark
for gelato in Australia.
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Born out of a small shop
in Darlinghurst over 20 years ago,
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it soon received cult status
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and became regarded as
the best gelato in the country.
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(GASPS)
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Please welcome co-owner
and head chef of Gelato Messina...
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God, it is!
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..Donato Toce!
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MONTANA: Messina is just insane.
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Like, they're so indulgent
and creative.
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They've got full desserts
inside the gelato.
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So I'm eager to know
what's under that cloche.
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Donny, what a joy to see you here
in the MasterChef kitchen.
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How are you?
Thank you. Well, thank you.
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Talk to me about gelato.
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How did the passion come about?
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I think gelato, for me,
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it's an amazing thing
and it's always been in me.
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I remember going for gelato
with my dad.
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It's the tradition,
but it's also, the thing is,
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it's just a little scoop
of happiness.
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You guys do about 1.5 million
kilograms of gelato a year.
Yeah. Yeah. About 1.5 million kilos.
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Huge amount.
Yeah.
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Brr!
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It's a lot.
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That's a lot of ice-cream. It's a
lot of milk. It's a lot of cows.
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It is a lot of cows.
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We've got our own dairy farm -
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so, 400 head of Jersey cattle
that provide our milk
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straight from the source.
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Unbelievable.
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Yeah.
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Montana.
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How do you feel about gelato?
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I love it.
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I mean, I actually learnt
how to make gelato from your book.
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The one with the little mushroom
on the front.
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Are you fangirling?
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A little bit, yeah.
It's pretty cool.
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Yes.
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Daniel.
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How's your gelato game?
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I'm good at eating it.
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(LAUGHTER)
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By the time today's finished,
you'll know how to make gelato.
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(CHUCKLES)
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Right, Donny. Do you wanna put them
out their misery?
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Yeah.
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Today you're making my...
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..honey.
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Ooh!
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(ALL EXCLAIM)
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So, on top, we've got a honey tuile.
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Stop it!
Yes!
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Then we've got honey gelato
with a honey financier.
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Oh, stop.
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And then we've got
blown sugar beehive
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with honey chantilly,
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honey financier, honey jelly
and chewy strawberries.
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Wow.
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Now we're talking.
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MICHAEL: This looks
seriously impressive.
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There's three different desserts
in the three hidden layers.
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I couldn't have dreamt this dessert
up in my wildest dreams.
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And now I've got to cook it.
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ANDY: So, obviously it
revolves around honey.
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Run us through each component.
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That's a honey tuile.
So it's basically a tuile recipe.
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We take out the sugar
and we replace it with honey.
Yep.
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That is a beehive.
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Blown sugar.
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How hard you reckon blown sugar is
for a first-timer?
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It's probably the hardest thing,
right?
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It is the hardest thing.
Yeah. It's not easy.
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Billie, you've got a crack,
haven't ya?
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Yeah, not well.
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(LAUGHTER)
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It was hard.
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I had to blow a sugar sphere
in the grand final challenge
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in my season.
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Oh, God!
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And still have nightmares about it.
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Oh. Dammit.
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It's not working.
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So seeing this sugar beehive
that they have to recreate today,
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they're in for a world of pain.
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Oh, man! Stop it.
Ohhhhhhhh!
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Wow, that's thin.
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Yeah! That's...
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DONATO: So, in amongst each layer
we've got the chewy strawberries,
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honey financier,
a honey liqueur jelly.
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And we repeat that process
three times throughout.
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This here is honey gelato.
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We've got flocked on the outside
with white chocolate.
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We've got a honeycomb powder on top,
that you dust at the end,
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and then inside you've got
a little piece of honey financier.
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ANDY: Righto, now the fun part.
Go for it. Get into it.
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Oh!
Wow.
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Oh, my God.
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MICHAEL: Wow.
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DANIEL: This dish is a different
sort of dessert to anything
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I've had before.
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It's called honey,
and it's honey for a reason.
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When you have all three elements,
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you do get this beautiful, gentle
hum of honey so subtly.
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And nothing is overpowering.
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And you look like you're loving life.
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I'm loving it. I love honey, too.
So...
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Beautiful.
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It's... It is a masterpiece.
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It's really well done. Like...
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Thank you.
It's intimidating.
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If I manage to pull this off,
I'm going to be super stoked.
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But if not, there's no shame
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in struggling with
a pressure test like this.
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Alright, everybody,
you have three and a half hours
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to recreate
Donny's honey masterpiece.
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Everything you need - recipe,
everything - is on your benches.
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And of course,
because it's a pressure test,
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the dish that least resembles
Donny's in both look and taste
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will send its maker home.
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Donny, do you wanna do the honours?
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Good luck. Your time starts now.
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(CHEERING)
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MATT: I've done some of the elements
before in this cook.
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It's definitely achievable.
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But that sugar, the blown sugar
just really scares me, definitely.
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ALDO: Come on. Come on, Dan.
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Yeah, definitely feeling match fit.
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I think it's a bit of a curse
at this stage because, you know,
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the more pressure tests,
the more chance to go home.
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Come on, Montana.
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From watching a few pressure tests
from the gantry,
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you can see the people who do well
are the ones who sort of motor
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from the get-go and don't let
anything sort of get in their way.
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So I'm taking on that today
and just trying to move as quickly
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as I possibly can.
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I'm going to read that recipe,
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make sure every ingredient
is measured precisely,
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but do it quickly
and give myself as much time
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at the end of the cook
to get a blown sugar done.
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The blown sugar beehive
is an element I've never done before,
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so I'm going to be completely
out of my depth.
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So, to start, I was quite comfortable
seeing that we were making gelato.
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I remember Donato's was beautifully
perfumed with honey,
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but not too sweet,
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and smooth and creamy with
just a really, really thin layer
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of that honey financier
at the bottom.
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The gelato is why Donato's here.
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It's what he is famous for.
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So I'm going to make sure
that this element is done perfectly.
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Great work, babe.
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Come on, guys.
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Montana.
Hello.
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Big fan of Messina?
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Yes, massive fan. Definitely.
Yeah? Big fan of Donny's work.
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And now you're cooking one of his
recipes and he's going to judge it.
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00:10:02,240 --> 00:10:05,400
Does that add extra pressure
for you, do you reckon?
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00:10:05,400 --> 00:10:07,240
Oh, of course it does.
Because it is in your wheelhouse.
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00:10:07,240 --> 00:10:08,240
Yes, of course it does.
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I mean, you don't want to be
the person who does desserts
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in the competition
and goes home on a dessert.
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So it's stressful.
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00:10:14,320 --> 00:10:16,960
But I think if I just do the recipe
as it says
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and not let anything
get in my head, I'll be fine.
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Definitely. Definitely.
Exactly. Good luck.
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00:10:21,720 --> 00:10:22,920
Thank you.
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DANIEL: Right now I'm working
on my honey gelato,
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which was a huge part
of this whole pressure test.
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Nothing here is in my wheelhouse.
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00:10:36,080 --> 00:10:38,280
Come on, Dan. Keep going, mate.
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So coming into this challenge,
I definitely feel like the underdog.
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I know I've got to follow
this recipe to a T.
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It's a dessert and everything
is weighed out
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to a specific measurement.
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38 of the melted dextrose.
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Um...
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But by the time I've read it and I've
grabbed the ingredients to start,
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I've already forgotten how much
of each ingredient I needed.
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Like, I'm moving quickly
and I'm doing things quickly,
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but I'm just losing time.
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I have to double-check, triple-check,
because I just don't trust myself.
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I just can't fall behind.
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Good work, Michael.
Great work, mate.
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You've gotta hustle, yeah?
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00:11:25,280 --> 00:11:26,920
Come on, mate. Faster.
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Looking good, Mon.
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00:11:33,760 --> 00:11:34,760
You got it, Mon.
240
00:11:37,440 --> 00:11:40,320
Half an hour in and I'm sort of
finding my groove a little bit,
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so it's not as scary
as I thought it would be.
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I've got my gelato in the churner
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and I am working on
my honey financier.
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Donato's cake in the gelato
was reeking of honey
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and super thin, and light and fluffy.
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I'm adding 110 grams of honey
to this butter mixture.
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00:12:01,720 --> 00:12:04,960
I just want to make sure that
that amount that I'm putting in
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is spot-on absolutely
to what the recipe is saying.
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Let's go, Matty.
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00:12:13,280 --> 00:12:17,400
I think a financier is just
a fancy word for a cake.
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00:12:18,680 --> 00:12:21,240
Reading the recipe,
honey is in everything.
252
00:12:21,240 --> 00:12:24,320
Honey. Honeycomb. Honey jelly.
253
00:12:24,320 --> 00:12:25,960
Honey tuile.
254
00:12:25,960 --> 00:12:27,880
It's so hard to keep track
of the elements.
255
00:12:27,880 --> 00:12:30,960
But as a teacher, one of the things
I always drill into students
256
00:12:30,960 --> 00:12:33,320
is that you've got to
read questions right.
257
00:12:33,320 --> 00:12:34,840
And pressure test is like that.
258
00:12:34,840 --> 00:12:37,160
You've got to read
these instructions correctly.
259
00:12:38,520 --> 00:12:41,520
If you read them wrong,
you could do something wrong.
260
00:12:41,520 --> 00:12:43,480
Everything relies on
how accurate you are
261
00:12:43,480 --> 00:12:45,040
to get the right balance
in the dish.
262
00:12:45,040 --> 00:12:48,120
So I'm measuring very carefully,
but very quickly,
263
00:12:48,120 --> 00:12:50,120
so I don't fall behind.
264
00:12:50,120 --> 00:12:52,600
My honey financier is looking
nice and smooth.
265
00:12:52,600 --> 00:12:55,400
It's looking like what I think
a cake should look like.
266
00:12:55,400 --> 00:12:57,640
So I'm pretty happy at this point.
267
00:12:57,640 --> 00:13:00,560
And now I can work
on my honey tuile next.
268
00:13:01,760 --> 00:13:05,200
I hope you're moving. You've only
got two and a half hours to go.
269
00:13:05,200 --> 00:13:09,080
(CHEERING AND SHOUTING)
270
00:13:13,280 --> 00:13:17,600
So, first hour down,
gelato's finally in the churner,
271
00:13:17,600 --> 00:13:20,680
and now I have to work on
my honey financier.
272
00:13:20,680 --> 00:13:22,720
I feel like I've been
motoring on, but...
273
00:13:26,200 --> 00:13:27,880
I dunno, I sort of have
a quick look around
274
00:13:27,880 --> 00:13:31,040
and I see Montana's already
getting the financier into the oven.
275
00:13:32,200 --> 00:13:33,480
Done, done, done.
276
00:13:34,760 --> 00:13:38,280
So I start to worry a little bit
because...
277
00:13:38,280 --> 00:13:41,160
..I still need to do
the whole element.
278
00:13:41,160 --> 00:13:42,680
So I'm actually a step behind.
279
00:13:42,680 --> 00:13:45,480
"Sift flour and baking powder
in a small stainless steel bowl
280
00:13:45,480 --> 00:13:47,000
"and sprinkle in the..."
281
00:14:02,360 --> 00:14:06,280
HARRY: Keep pushing, yeah, Dan?
282
00:14:06,280 --> 00:14:09,400
I've just gotta hustle. I've gotta go
really fast to catch up.
283
00:14:10,480 --> 00:14:13,760
So, first hour down,
I'm working on my financier,
284
00:14:13,760 --> 00:14:16,280
but I'm already a whole step behind
at the moment.
285
00:14:16,280 --> 00:14:18,440
Righto, Dan. How are you
tracking, mate?
286
00:14:18,440 --> 00:14:20,080
I'm just trying to follow it
as best I can,
287
00:14:20,080 --> 00:14:22,320
which is hard because I'm rereading
things just to be sure.
288
00:14:22,320 --> 00:14:24,720
Righto. There's no time to reread.
Yeah, OK.
289
00:14:24,720 --> 00:14:28,200
You just have to read precisely
and then do precisely.
290
00:14:28,200 --> 00:14:29,200
Yeah.
291
00:14:29,200 --> 00:14:31,240
You keep going back and forth,
back and forth, back and forth,
292
00:14:31,240 --> 00:14:32,960
mate, there's 100 steps
in that thing.
293
00:14:32,960 --> 00:14:35,600
It's going to be, a third
of your time is going to disappear.
294
00:14:35,600 --> 00:14:37,520
Yeah.
So you need to pick up the pace.
295
00:14:37,520 --> 00:14:38,920
OK, cool.
OK?
296
00:14:38,920 --> 00:14:40,320
He's in all sorts.
297
00:14:40,320 --> 00:14:41,920
Come on, Dan.
Let's go.
298
00:14:41,920 --> 00:14:43,200
TOMMY: Let's go, Dan.
299
00:14:44,520 --> 00:14:45,920
Still got so much to do,
300
00:14:45,920 --> 00:14:47,560
but, yeah, just got to
keep on keeping on.
301
00:14:48,680 --> 00:14:50,320
"170, 12 to 14 minutes till golden.
302
00:14:50,320 --> 00:14:52,880
"Turning the tray
halfway through cooking." Yeah.
303
00:14:52,880 --> 00:14:55,840
Finally, my honey financier
is in the oven.
304
00:14:55,840 --> 00:14:58,400
Now it's time
to move on to my tuile.
305
00:14:58,400 --> 00:15:00,160
Alright, two hours to go.
Come on, guys!
306
00:15:00,160 --> 00:15:04,280
(SHOUTS OF ENCOURAGEMENT
AND CHEERING)
307
00:15:04,280 --> 00:15:07,440
ALDO: Go, Daniel! Go, mate!
Go, Michael! Come on!
308
00:15:07,440 --> 00:15:08,840
BILLIE: Good work, Mon!
309
00:15:08,840 --> 00:15:11,400
So, I've got my cake in the oven,
310
00:15:11,400 --> 00:15:13,720
I've got my gelato in the churner,
311
00:15:13,720 --> 00:15:15,440
and I am working on my honey tuile.
312
00:15:16,840 --> 00:15:20,400
Donato's honey tuile was so perfect.
313
00:15:21,520 --> 00:15:24,240
I want to replicate that,
but in the back of my mind,
314
00:15:24,240 --> 00:15:27,200
I just know I need enough time
to do the blown sugar,
315
00:15:27,200 --> 00:15:29,560
so I'm just pushing
as fast as I can.
316
00:15:29,560 --> 00:15:31,680
WOMAN: Yee-hoo! Yes!
MAN: Oh, nice work, Montana.
317
00:15:33,520 --> 00:15:35,400
Go, Michael!
318
00:15:35,400 --> 00:15:37,040
It's like kitchen art, what he does.
319
00:15:37,040 --> 00:15:40,080
And so I've got to try
and make an artwork
320
00:15:40,080 --> 00:15:42,480
that tastes really good as well.
321
00:15:42,480 --> 00:15:43,880
I really want to get it right.
322
00:15:43,880 --> 00:15:46,640
How are you, Michael?
Good, Andy.
323
00:15:46,640 --> 00:15:48,360
Mate, you look like you're
in some pretty good form.
324
00:15:48,360 --> 00:15:49,400
I'm in some good form.
325
00:15:49,400 --> 00:15:52,640
So, this is my tuile, so I'm gonna
chill that down in the fridge.
326
00:15:52,640 --> 00:15:55,640
Yep.
And then I'm moving
on to the honeycomb.
327
00:15:55,640 --> 00:15:57,320
Mate, you're smashing it.
Like, I gotta say.
328
00:15:57,320 --> 00:15:58,840
I'm sweating as well, though.
329
00:15:58,840 --> 00:16:00,680
Imagine how big the beads
of sweat will be
330
00:16:00,680 --> 00:16:01,960
when you're trying
to blow that sugar.
331
00:16:01,960 --> 00:16:03,240
They'll be...
Have you done it before?
332
00:16:03,240 --> 00:16:05,280
Never done it before.
I'm actually excited.
333
00:16:05,280 --> 00:16:07,680
I just wish it wasn't going home
on the line if I stuff it up.
334
00:16:07,680 --> 00:16:09,920
You know, I've got pretty...
Look at these clumsy fingers.
335
00:16:09,920 --> 00:16:10,920
Well, that's the thing.
336
00:16:10,920 --> 00:16:13,120
So it was very smart to get ahead
of the game as much as you can,
337
00:16:13,120 --> 00:16:15,680
so you can take some time to make
sure that sugar's blown perfectly.
338
00:16:15,680 --> 00:16:16,680
Yeah.
339
00:16:16,680 --> 00:16:19,440
Mate, keep hustling.
We'll get out of your hair.
Thank you.
340
00:16:19,440 --> 00:16:21,480
You guys really do
need to be hustling.
341
00:16:21,480 --> 00:16:23,600
An hour and a half to go! Come on!
342
00:16:23,600 --> 00:16:27,160
(ALL SHOUT AND CHEER)
343
00:16:31,040 --> 00:16:32,960
MONTANA: I'm working at a good speed.
344
00:16:32,960 --> 00:16:34,360
I've made the tuile batter...
345
00:16:35,760 --> 00:16:38,600
..so I'm ready to assemble
my gelato element.
346
00:16:38,600 --> 00:16:40,520
It's looking beautiful.
347
00:16:40,520 --> 00:16:43,080
Definitely tastes like Donato's,
so I'm really happy.
348
00:16:45,160 --> 00:16:47,040
And honey financier is ready.
349
00:16:48,240 --> 00:16:50,360
I remember just
a really, really thin layer
350
00:16:50,360 --> 00:16:52,040
of that honey financier
at the bottom.
351
00:16:55,160 --> 00:16:56,640
TOMMY: Go, Mon. You've got this.
352
00:16:58,080 --> 00:17:02,040
So, to start, I fill the honeycomb
hexagon with that gelato,
353
00:17:02,040 --> 00:17:04,480
making sure it's really
pushed into all those corners.
354
00:17:07,080 --> 00:17:11,160
This is one of the main elements
of the whole dessert,
355
00:17:11,160 --> 00:17:12,720
so I really want to
make sure I get it right.
356
00:17:14,000 --> 00:17:16,200
And then the recipe says
to punch out three holes
357
00:17:16,200 --> 00:17:18,560
from the honey financier
and cut them in half
358
00:17:18,560 --> 00:17:20,040
so I end up with six discs.
359
00:17:21,440 --> 00:17:24,760
And place the honey financier
in five spots
360
00:17:24,760 --> 00:17:27,600
around the outside and squeezing
that sixth one in the middle.
361
00:17:29,320 --> 00:17:30,960
Yeah, it looks really pretty.
362
00:17:32,440 --> 00:17:35,120
It's one of the main elements.
It's done.
363
00:17:35,120 --> 00:17:36,880
Good work, Mon.
Great work, Montana.
364
00:17:36,880 --> 00:17:38,840
I can tick it off
365
00:17:38,840 --> 00:17:42,240
and I can move on to this
crucial blown sugar beehive,
366
00:17:42,240 --> 00:17:43,960
which I've been dreading
this whole cook.
367
00:17:43,960 --> 00:17:46,200
So, yeah, it's time to get into it.
368
00:17:47,440 --> 00:17:48,920
Can we get the morale up in here,
please?
369
00:17:48,920 --> 00:17:50,440
HARRY: Shake your booty, Dan!
Let's go!
370
00:17:50,440 --> 00:17:51,800
(ALL SHOUT)
There we go.
371
00:17:51,800 --> 00:17:53,800
That's good, mate. There we go.
372
00:17:55,240 --> 00:17:58,360
How much flour? 100 flour
and nine eggwhites.
373
00:17:58,360 --> 00:18:03,000
I am making my tuile,
but I'm still behind a bit here.
374
00:18:04,160 --> 00:18:06,920
Don't look around. It's the wrong
thing to do in a pressure test.
375
00:18:07,920 --> 00:18:09,880
Because you'll find out
that you might be behind
376
00:18:09,880 --> 00:18:11,800
and then you stress yourself out.
377
00:18:11,800 --> 00:18:15,440
But in my job as a firey,
there is stress
378
00:18:15,440 --> 00:18:17,040
and there's going to be
things that go wrong.
379
00:18:17,040 --> 00:18:19,760
But it's all about figuring out
how to get around it
380
00:18:19,760 --> 00:18:21,080
and not give up.
381
00:18:22,400 --> 00:18:23,720
Alright, cool.
382
00:18:23,720 --> 00:18:26,000
ALDO: Come on, Dan.
Keep going, mate.
383
00:18:27,840 --> 00:18:29,720
MATT: I'm moving so quickly
in this kitchen.
384
00:18:31,880 --> 00:18:33,760
It melts so quickly.
385
00:18:39,160 --> 00:18:43,280
BILLIE: Matt has managed to get out
a nice-looking gelato.
386
00:18:47,440 --> 00:18:49,560
(MUTTERS) Oh, my God.
387
00:18:49,560 --> 00:18:54,440
But I'm worried that maybe
he didn't read the recipe right.
388
00:18:56,840 --> 00:18:58,920
I've noticed Michael and Montana
have cut
389
00:18:58,920 --> 00:19:00,880
the little discs of cake in half...
390
00:19:02,960 --> 00:19:05,240
..but Matt hasn't done that.
391
00:19:05,240 --> 00:19:09,640
And the cake, I think, acts as
a bit of a base to the dessert.
392
00:19:10,880 --> 00:19:13,000
So if it's any thicker,
393
00:19:13,000 --> 00:19:15,640
it could throw out the balance
of the entire dish.
394
00:19:32,000 --> 00:19:33,640
Keep going! One hour to go!
395
00:19:33,640 --> 00:19:35,200
Come on, gang!
JOCK: Come on!
396
00:19:35,200 --> 00:19:39,160
(CHEERING AND APPLAUSE)
397
00:19:39,160 --> 00:19:41,320
Come on, guys! Come on!
398
00:19:43,480 --> 00:19:44,840
WOMAN: It smells good!
399
00:19:48,880 --> 00:19:51,280
MONTANA: My gelato is all finished,
400
00:19:51,280 --> 00:19:53,240
so it's got the
honey financier in it,
401
00:19:53,240 --> 00:19:55,360
it's in the hexagon mould
in the blast chiller.
402
00:19:55,360 --> 00:19:56,480
And now...
403
00:19:59,000 --> 00:20:01,440
..it is the blown sugar beehive.
404
00:20:02,800 --> 00:20:05,720
This is the step
that I was definitely
405
00:20:05,720 --> 00:20:08,520
just nervously waiting
for it to come up in the recipe.
406
00:20:13,160 --> 00:20:15,080
The only time I've ever
sort of been exposed to it
407
00:20:15,080 --> 00:20:16,720
was watching Billie's finale,
408
00:20:16,720 --> 00:20:19,360
so, I mean, hopefully,
I can take some tips from her,
409
00:20:19,360 --> 00:20:20,920
but, yeah, never done it myself.
410
00:20:22,680 --> 00:20:24,440
I'm glad I've sort of sped
through the first elements
411
00:20:24,440 --> 00:20:26,400
to give myself enough time
on this one.
412
00:20:26,400 --> 00:20:28,200
We have to make the honeycomb itself
413
00:20:28,200 --> 00:20:32,000
and then create a beehive
by blowing sugar in the mould.
414
00:20:33,960 --> 00:20:38,800
Donato's blown sugar beehive
was so incredibly thin
415
00:20:38,800 --> 00:20:42,640
and it just sort of was there for
a crunch and then just disappeared.
416
00:20:42,640 --> 00:20:46,520
So I want to make sure mine
is wafer-thin like his was.
417
00:20:48,160 --> 00:20:49,920
HARRY: How are you feeling, babe?
Good?
418
00:20:49,920 --> 00:20:52,360
Yeah, good.
Well done, mate. Keep pushing.
419
00:21:01,400 --> 00:21:04,320
MATT: I'm up to
the blown sugar beehive.
420
00:21:04,320 --> 00:21:07,560
Yeah, the blown sugar is definitely
the part that I have been dreading.
421
00:21:08,840 --> 00:21:11,040
MICHAEL: First time blowing sugar.
Definitely nervous.
422
00:21:11,040 --> 00:21:14,720
I think if you've got a beautiful
sugar dome when you serve it up,
423
00:21:14,720 --> 00:21:17,840
it's going to be a really impressive
thing to the judges and to Donny.
424
00:21:17,840 --> 00:21:20,000
So, yeah, I'm going to
work really hard
425
00:21:20,000 --> 00:21:21,440
to make sure
I get this one right.
426
00:21:23,400 --> 00:21:24,520
Pretty.
427
00:21:25,640 --> 00:21:27,160
I look like a lady at golf.
428
00:21:30,800 --> 00:21:32,480
So now it's crunch time.
429
00:21:32,480 --> 00:21:35,960
I need to actually construct
this beehive.
430
00:21:35,960 --> 00:21:38,720
I need to start working
with the sugar at 110 degrees,
431
00:21:38,720 --> 00:21:42,040
which is very hot and definitely
going to burn your fingers,
432
00:21:42,040 --> 00:21:45,160
so I'm making sure that
I've got the protection on.
433
00:21:45,160 --> 00:21:46,600
Ooh, this is hot.
434
00:21:49,400 --> 00:21:51,760
It's just sticking.
Is it supposed to stick to me?
435
00:21:54,000 --> 00:21:55,000
I'm really nervous.
436
00:21:55,000 --> 00:21:58,520
This is...this is, like, the
make-or-break part of this dish.
437
00:21:59,560 --> 00:22:01,160
Let's give it a go, hey?
438
00:22:04,560 --> 00:22:06,040
BILLIE: Really gently, Mon.
439
00:22:12,000 --> 00:22:13,000
Come on.
440
00:22:15,600 --> 00:22:17,000
Come on, you got this, Montana.
441
00:22:19,520 --> 00:22:22,080
KEYMA: You're going well.
Come on, keep going.
442
00:22:22,080 --> 00:22:26,560
I'm starting to make a ball
with my sugar
443
00:22:26,560 --> 00:22:28,760
to try and get a little bit
of air into it
444
00:22:28,760 --> 00:22:30,320
before I get it into the mould.
445
00:22:37,880 --> 00:22:39,000
(SIGHS)
446
00:22:39,000 --> 00:22:41,000
I'm having a few attempts at it...
447
00:22:41,000 --> 00:22:43,040
Come on.
448
00:22:44,280 --> 00:22:45,880
Nearly got one.
449
00:22:47,400 --> 00:22:49,400
..and it's not really
sort of working.
450
00:22:52,360 --> 00:22:54,160
Oh, God.
451
00:22:54,160 --> 00:22:56,080
BILLIE: Close. So close, Mon.
ALVIN: So close, Mon.
452
00:22:58,800 --> 00:23:00,000
Come on, Michael.
453
00:23:02,480 --> 00:23:03,920
Ooh.
454
00:23:03,920 --> 00:23:06,680
How's the sugar going, Michael?
Terrible. You?
455
00:23:06,680 --> 00:23:07,720
Not good.
Have you done one?
456
00:23:07,720 --> 00:23:10,200
I can't get it to seal.
I can't get a seal either.
457
00:23:10,200 --> 00:23:11,280
Yeah.
458
00:23:11,280 --> 00:23:13,720
Guys, just a little bit
of advice on the sugar work.
459
00:23:13,720 --> 00:23:17,080
A couple of little things.
Try heating the tip of the nozzle.
460
00:23:17,080 --> 00:23:20,440
First of all. Secondly,
when you're balling it up,
461
00:23:20,440 --> 00:23:23,120
even though it looks like we're
making meatballs, don't go nuts.
462
00:23:23,120 --> 00:23:26,800
And when you grab it, try not
to touch the top with your hands.
463
00:23:26,800 --> 00:23:28,720
So over the top...
464
00:23:28,720 --> 00:23:30,000
Like a claw.
465
00:23:30,000 --> 00:23:32,560
..and clench like that around it.
466
00:23:32,560 --> 00:23:33,760
That's it.
Thank you.
467
00:23:33,760 --> 00:23:35,560
Sorry.
468
00:23:36,600 --> 00:23:40,280
DAN: My tuile mixture is done.
And I'm still behind.
469
00:23:40,280 --> 00:23:41,720
Come on, Dan.
470
00:23:43,600 --> 00:23:45,160
But I can't give up.
471
00:23:45,160 --> 00:23:48,360
So, I'm onto my beehive, and it's
just been on the back of my mind.
472
00:23:52,360 --> 00:23:54,840
(GROANS) I just can't...
473
00:23:54,840 --> 00:23:57,080
I can see the other guys,
they're struggling.
474
00:23:58,840 --> 00:24:01,240
Oh, damn.
Not a good one.
475
00:24:03,640 --> 00:24:05,400
HARRY: Go, Dan.
476
00:24:05,400 --> 00:24:07,640
But once upon a time,
I used to work in the mines
477
00:24:07,640 --> 00:24:11,800
and we used to bog up holes with this
sort of steel putty-type stuff.
478
00:24:13,080 --> 00:24:16,440
And the pliability of the sugar
is somewhat the same.
479
00:24:16,440 --> 00:24:18,000
Like, it's tacky.
480
00:24:18,000 --> 00:24:19,440
Oh, yeah, that's stuck.
481
00:24:19,440 --> 00:24:21,600
So I'm trying to apply
the same logic here to sugar,
482
00:24:21,600 --> 00:24:23,600
because I think that's
what we're trying to work with.
483
00:24:23,600 --> 00:24:25,240
ALDO: Come on, Dan,
you're doing great.
484
00:24:25,240 --> 00:24:26,760
I've got this little ball here...
485
00:24:29,200 --> 00:24:30,680
You've got him shaking like a leaf.
486
00:24:32,480 --> 00:24:34,480
..and it seems to be
working quite well for me.
487
00:24:38,800 --> 00:24:40,960
Are you pumping?
Yeah, gently.
488
00:24:47,440 --> 00:24:49,440
Now I need to get it out
without breaking it.
489
00:24:51,040 --> 00:24:53,160
Oh.
Oh, don't. You're making me nervous!
490
00:25:05,240 --> 00:25:07,280
Yes, Dan!
Oh, my God!
491
00:25:07,280 --> 00:25:12,120
(CHEERING AND APPLAUSE)
492
00:25:12,120 --> 00:25:14,240
Yes!
493
00:25:14,240 --> 00:25:15,960
Do you think I've got it?
494
00:25:15,960 --> 00:25:17,560
I've gotta find out.
MELISSA: We'll find out.
495
00:25:17,560 --> 00:25:19,560
I'm sure we'll find out.
496
00:25:19,560 --> 00:25:21,600
I've nailed it!
497
00:25:21,600 --> 00:25:23,360
Quick! Quick!
498
00:25:23,360 --> 00:25:25,240
First crack, I can't believe that.
499
00:25:25,240 --> 00:25:26,520
Dan, it looks really good.
500
00:25:26,520 --> 00:25:28,640
And I look around and everyone's
still trying to do theirs,
501
00:25:28,640 --> 00:25:30,480
and I've caught up massively.
502
00:25:30,480 --> 00:25:31,960
There you go.
That's looking killer.
503
00:25:34,720 --> 00:25:37,040
Now I just need to put it
into an airtight container
504
00:25:37,040 --> 00:25:38,520
so that it's ready to plate up.
505
00:25:42,920 --> 00:25:44,040
(CRACK!)
506
00:25:44,040 --> 00:25:45,760
NO!
507
00:25:45,760 --> 00:25:47,760
Oh, sorry. Sorry.
508
00:25:49,640 --> 00:25:51,080
Oh, did he break it?
509
00:25:51,080 --> 00:25:53,160
Oh...fudge.
510
00:25:54,480 --> 00:25:56,080
Oh.
511
00:25:56,080 --> 00:25:58,280
Oh, I'm such a bloody goose.
512
00:26:14,200 --> 00:26:15,480
Daniel.
G'day.
513
00:26:15,480 --> 00:26:16,600
You have one?
514
00:26:16,600 --> 00:26:18,880
Yeah. I just crushed it, though,
so I'm making another one.
515
00:26:18,880 --> 00:26:20,440
You crushed...?
516
00:26:20,440 --> 00:26:22,280
Actually, when I was putting
it in the thingy,
517
00:26:22,280 --> 00:26:23,440
I accidentally crushed the top.
518
00:26:23,440 --> 00:26:24,920
Oh, you crushed it.
Not in the good way.
519
00:26:24,920 --> 00:26:26,640
Yeah. Not in the good way. No.
OK.
520
00:26:26,640 --> 00:26:28,200
I managed to pull it off
in one crack,
521
00:26:28,200 --> 00:26:30,640
so let's see if I can do it again.
You can do it.
522
00:26:32,680 --> 00:26:35,280
Pressure makes diamonds, Mel.
Correct.
523
00:26:35,280 --> 00:26:37,680
It really does. And I love diamonds.
524
00:26:37,680 --> 00:26:39,200
(CHUCKLING)
525
00:26:40,040 --> 00:26:42,480
Play on. Let's go to round two.
526
00:26:42,480 --> 00:26:44,560
I'm starting
my second blown sugar beehive.
527
00:26:44,560 --> 00:26:48,040
I was so far behind but I managed
to pull a banger out of nowhere
528
00:26:48,040 --> 00:26:49,920
and catch back up
529
00:26:49,920 --> 00:26:52,440
so, hopefully,
I can pull this off again.
530
00:26:54,520 --> 00:26:56,800
I can see that the other three,
they're still struggling
531
00:26:56,800 --> 00:26:58,360
to even get the first one.
532
00:27:03,920 --> 00:27:07,160
But I'm getting the same feeling
that I did the first time.
533
00:27:07,960 --> 00:27:10,520
ALDO: Come on, Dan.
You're doing great, mate.
534
00:27:13,760 --> 00:27:15,320
Nice one, Dan.
535
00:27:18,440 --> 00:27:20,440
Yes!
536
00:27:20,440 --> 00:27:21,760
I don't know how I did that,
537
00:27:21,760 --> 00:27:23,160
but I did it again
and I've done it better.
538
00:27:23,160 --> 00:27:25,360
And I'm just cashing my chips
on this beehive.
539
00:27:25,360 --> 00:27:27,680
Now, gentle. It's a newborn baby.
540
00:27:29,440 --> 00:27:32,680
Now I've just got to gently, gently,
just work away these edges here.
541
00:27:34,200 --> 00:27:35,360
BILLIE: Nice and light, Dan.
542
00:27:42,200 --> 00:27:44,920
(SIGHS) OK.
I'm actually stoked with that one.
543
00:27:44,920 --> 00:27:46,480
Oh, Dan!
544
00:27:48,480 --> 00:27:51,080
It looks beautiful.
It sits perfectly.
545
00:27:51,080 --> 00:27:52,880
STEPH: Dan? Don't crack it.
546
00:27:52,880 --> 00:27:57,440
This time, I put it in the right
container and put that away
547
00:27:57,440 --> 00:27:59,800
so that I don't knock it over.
(CHUCKLES)
548
00:27:59,800 --> 00:28:01,520
BILLIE: Let's go! You got it!
Let's go!
549
00:28:01,520 --> 00:28:02,720
Last bit.
550
00:28:02,720 --> 00:28:05,400
I feel like I'm getting
a second wind about me.
551
00:28:05,400 --> 00:28:06,520
I'm on the homestretch,
552
00:28:06,520 --> 00:28:10,960
I'll just have to finish my tuile
and tie up all my loose ends.
553
00:28:10,960 --> 00:28:13,320
I think I can get this done.
554
00:28:13,320 --> 00:28:17,360
Now it's time to get the skates on
because you've got 15 minutes to go.
555
00:28:25,560 --> 00:28:27,120
That's it.
Beautiful, mate.
556
00:28:27,120 --> 00:28:29,480
Good work, Michael.
Beautiful work, Michael.
557
00:28:32,720 --> 00:28:33,840
Go, Matty.
558
00:28:35,360 --> 00:28:37,160
MINDY: Matt, be really careful.
559
00:28:39,240 --> 00:28:40,680
Oh, my God.
560
00:28:42,760 --> 00:28:44,040
(APPLAUSE)
561
00:28:47,200 --> 00:28:49,960
MONTANA: I keep hearing cheers
from the gantry for everyone else
562
00:28:49,960 --> 00:28:52,600
once they've gotten
their blown sugar work done.
563
00:28:52,600 --> 00:28:53,600
Don't worry about...
564
00:28:53,600 --> 00:28:55,960
Don't worry about him.
Worry about you. Worry about you.
565
00:28:55,960 --> 00:28:57,840
You do you.
Yeah.
566
00:28:57,840 --> 00:28:59,600
Everything was going so well.
567
00:28:59,600 --> 00:29:02,280
But this blown sugar
has just completely thrown me.
568
00:29:02,280 --> 00:29:06,480
I know the other three
have gotten a beehive done.
569
00:29:06,480 --> 00:29:08,440
Ugh. I've done about...
570
00:29:09,720 --> 00:29:12,400
..probably over 10 attempts
at this sugar ball.
571
00:29:13,200 --> 00:29:14,560
I don't know.
572
00:29:14,560 --> 00:29:17,880
When everyone else's is perfect and
you've got one major flaw in yours,
573
00:29:17,880 --> 00:29:20,040
it pretty much means
that you're going home.
574
00:29:22,760 --> 00:29:24,080
Oh, my God.
575
00:29:27,440 --> 00:29:29,840
DAN: I caught up massively
with the blown sugar beehive.
576
00:29:29,840 --> 00:29:32,400
So now I've got enough time
to play with everything else.
577
00:29:32,400 --> 00:29:33,920
Ow! That's really hot.
578
00:29:33,920 --> 00:29:36,680
KEYMA: You don't need fingers.
HARRY: (CHUCKLES)
You don't need fingers.
579
00:29:38,520 --> 00:29:40,400
The tuile, I'm happy with that.
I think that looks good.
580
00:29:40,400 --> 00:29:42,560
(CHEERING AND APPLAUSE)
581
00:29:42,560 --> 00:29:44,280
You bloody bewdy.
582
00:29:44,280 --> 00:29:46,400
I spent a lot of time and care
into the gelato.
583
00:29:46,400 --> 00:29:47,840
Come on, Dan.
584
00:29:47,840 --> 00:29:51,080
And I think I've done a good job
here.
585
00:29:52,120 --> 00:29:54,560
ALDO: Yes, Daniel.
STEPH: Dan, it looks really good.
586
00:29:54,560 --> 00:29:58,320
And I've been waiting for an excuse
to do some spray painting.
587
00:30:00,840 --> 00:30:03,120
Putting my white chocolate coating
on the gelato,
588
00:30:03,120 --> 00:30:05,080
that's what it's like.
589
00:30:05,080 --> 00:30:07,240
And then I'm just
double-checking everything.
590
00:30:07,240 --> 00:30:09,200
Yay!
591
00:30:09,200 --> 00:30:10,440
Yes, Dan.
592
00:30:10,440 --> 00:30:12,320
I feel like I was thrown
in the deep end today,
593
00:30:12,320 --> 00:30:14,280
really out of my comfort zone.
594
00:30:14,280 --> 00:30:15,920
And I think I've done
a cracking effort.
595
00:30:15,920 --> 00:30:16,920
Sorry, guys.
596
00:30:16,920 --> 00:30:19,040
You've only got 10 minutes to go.
Come on!
597
00:30:19,040 --> 00:30:21,720
(CHEERING AND SHOUTING)
598
00:30:25,320 --> 00:30:27,080
I don't have a sugar ball
I'm happy with.
599
00:30:27,080 --> 00:30:29,000
So, if I've got enough time
at the end
600
00:30:29,000 --> 00:30:30,960
after all the elements are done,
I'll go back to it.
601
00:30:30,960 --> 00:30:33,440
Beehive is done.
So, yeah, I'm pretty happy.
602
00:30:33,440 --> 00:30:37,840
Just getting all these
little last elements ready to go.
603
00:30:40,440 --> 00:30:43,520
There's eight minutes to go. I'm
tired, but I'm about to get it done.
604
00:30:43,520 --> 00:30:45,360
So I'm happy.
605
00:30:45,360 --> 00:30:47,760
I'm confident in my mise en place.
606
00:30:47,760 --> 00:30:50,200
But I'm going to plate up the dish
in front of the judges
607
00:30:50,200 --> 00:30:52,800
and in front of Donato
in the tasting room.
608
00:30:52,800 --> 00:30:54,160
That really frightens me.
609
00:30:54,160 --> 00:30:57,560
Beautiful. Great work, Matt.
610
00:30:57,560 --> 00:31:00,720
Come on, guys! You've only got
three minutes to go!
Come on!
611
00:31:03,200 --> 00:31:05,560
Push! Push! Push! Let's go!
612
00:31:06,880 --> 00:31:09,080
MONTANA: So, I've come back
to my blown sugar beehive.
613
00:31:09,080 --> 00:31:10,160
Keep going, Mon.
614
00:31:12,160 --> 00:31:15,680
I have finished all of my elements
615
00:31:15,680 --> 00:31:18,000
except for this.
616
00:31:18,000 --> 00:31:20,720
Close. So close, Mon.
ALDO: So close, Mon.
617
00:31:20,720 --> 00:31:22,040
It's just heartbreaking.
618
00:31:23,640 --> 00:31:25,080
Oh, my God.
619
00:31:25,080 --> 00:31:27,240
Has Mon got one?
No.
620
00:31:29,080 --> 00:31:31,240
She just needs one.
I know.
621
00:31:35,800 --> 00:31:36,800
You can do it.
622
00:31:40,640 --> 00:31:42,920
This one looks good.
This one looks good.
623
00:31:44,840 --> 00:31:46,000
Yes!
624
00:31:46,000 --> 00:31:47,240
Come on!
625
00:31:47,240 --> 00:31:51,720
I actually cannot believe
that I have managed to make one.
626
00:31:52,640 --> 00:31:54,720
Oh! Oh, God!
627
00:31:54,720 --> 00:31:56,800
I'm seeing the finish line here.
628
00:31:56,800 --> 00:31:59,080
I've still got to do the hard part.
629
00:32:00,600 --> 00:32:02,920
I know it is hard,
but you've got it.
630
00:32:02,920 --> 00:32:03,920
Careful, Mon.
631
00:32:05,440 --> 00:32:06,680
Be really gentle.
632
00:32:08,080 --> 00:32:10,560
So, I'm super, super careful
with the edges.
633
00:32:13,800 --> 00:32:17,280
MEL: 30 seconds!
30 seconds!
634
00:32:17,280 --> 00:32:18,720
Come on!
635
00:32:37,280 --> 00:32:38,600
Oh!
636
00:32:46,360 --> 00:32:49,960
To come so close and all of a sudden
just slip away so quickly...
637
00:32:51,240 --> 00:32:53,640
I don't have a complete dish.
638
00:32:53,640 --> 00:32:55,560
All that's going through my head
right now
639
00:32:55,560 --> 00:32:58,040
is that I'll be leaving
this kitchen today.
640
00:32:58,040 --> 00:33:00,640
Alright. It's time. 10...
641
00:33:00,640 --> 00:33:02,720
ALL: nine, eight
642
00:33:02,720 --> 00:33:04,760
seven, six,
643
00:33:04,760 --> 00:33:06,960
five, four
644
00:33:06,960 --> 00:33:08,600
three, two
645
00:33:08,600 --> 00:33:10,160
one.
646
00:33:10,160 --> 00:33:11,680
That's it!
647
00:33:11,680 --> 00:33:12,680
Well done, guys.
648
00:33:27,800 --> 00:33:30,640
Well, I think this is going to be
a very interesting tasting -
649
00:33:30,640 --> 00:33:33,440
lots of techniques,
lots of elements.
650
00:33:33,440 --> 00:33:36,160
But they desperately
don't want to go home
651
00:33:36,160 --> 00:33:39,080
and they're really digging
their heels in.
652
00:33:39,080 --> 00:33:41,960
Shall we get the first one in?
Let's do it.
653
00:33:43,480 --> 00:33:46,440
Oh, God.
Good luck, mate.
Thank you.
654
00:33:47,640 --> 00:33:49,280
It's been such an intense cook.
655
00:33:49,280 --> 00:33:52,480
This pressure test
was by far the hardest so far.
656
00:33:52,480 --> 00:33:53,920
Matt.
657
00:33:53,920 --> 00:33:56,640
And now I have to plate up in front
of the chef who created this dish.
658
00:33:58,040 --> 00:34:00,760
You've got five minutes.
Your time starts now.
659
00:34:00,760 --> 00:34:03,120
It's probably
the most nerve-wracking thing
660
00:34:03,120 --> 00:34:04,760
that's happened in this kitchen.
661
00:34:04,760 --> 00:34:09,480
And I'm so worried
about breaking the beehive.
662
00:34:09,480 --> 00:34:11,320
I've got to be so careful.
663
00:34:13,680 --> 00:34:16,040
I'm piping a little bit
of cream Chantilly,
664
00:34:16,040 --> 00:34:19,720
my jelly, my financier
and my chewy strawberries.
665
00:34:23,360 --> 00:34:24,760
Matt.
Yep.
666
00:34:24,760 --> 00:34:26,280
You've got two minutes left.
667
00:34:26,280 --> 00:34:28,920
Three of my minutes have gone.
I've just got to motor.
668
00:34:30,040 --> 00:34:33,480
But the beehive is filled
and it's done.
669
00:34:33,480 --> 00:34:34,880
I'm just stoked.
670
00:34:35,840 --> 00:34:38,440
And then to finish
the gelato honeycomb,
671
00:34:38,440 --> 00:34:40,280
sprinkle across the powder.
672
00:34:42,360 --> 00:34:44,320
Then I just need
to be really careful
673
00:34:44,320 --> 00:34:46,200
about placing my tuile on top.
674
00:34:46,200 --> 00:34:48,120
And...time's up.
675
00:34:48,120 --> 00:34:50,640
Five minutes flies when
you're having fun, huh?
676
00:34:50,640 --> 00:34:52,600
(CHUCKLES) It sure does.
677
00:34:52,600 --> 00:34:55,120
Really happy
with how it's come together.
678
00:34:55,120 --> 00:34:58,040
I think it looks pretty similar
to Donato's,
679
00:34:58,040 --> 00:35:00,160
but you never know, do you?
680
00:35:00,160 --> 00:35:03,080
Alright. Matt, we'll taste it.
Thank you.
681
00:35:05,960 --> 00:35:07,280
It's pretty good.
682
00:35:10,440 --> 00:35:12,400
Have a look at that.
683
00:35:13,400 --> 00:35:16,920
There's a lot of financier in there.
684
00:35:16,920 --> 00:35:18,720
There's too much cake in it.
685
00:35:18,720 --> 00:35:21,840
There's hardly any gelato.
It's almost all financier.
686
00:35:21,840 --> 00:35:23,440
There's no gelato in it.
687
00:35:23,440 --> 00:35:25,840
It's not a great sign.
688
00:35:25,840 --> 00:35:27,600
So, he hasn't cut it.
689
00:35:29,920 --> 00:35:32,040
You should be able
to just crack the top.
690
00:35:35,000 --> 00:35:36,000
The top's OK.
691
00:35:55,840 --> 00:35:57,680
What do you think, Donny?
692
00:35:59,440 --> 00:36:01,960
The beehive was beautiful.
It was great, great flavours.
693
00:36:01,960 --> 00:36:03,920
Nailed everything.
The jelly was great.
694
00:36:03,920 --> 00:36:06,720
The strawberries were great.
The Chantilly was great.
695
00:36:06,720 --> 00:36:08,720
How about the tuile?
The tuile was beautiful.
696
00:36:08,720 --> 00:36:09,920
Faultless.
697
00:36:09,920 --> 00:36:11,560
Yeah, everything was good.
698
00:36:11,560 --> 00:36:13,760
It's just what really counted
for me was the gelato.
699
00:36:13,760 --> 00:36:15,640
And unfortunately,
I couldn't taste it.
700
00:36:15,640 --> 00:36:17,800
There was just too little of it
on there.
701
00:36:19,240 --> 00:36:21,400
For me, that gelato is key.
702
00:36:22,520 --> 00:36:24,480
You know, earlier when you said
703
00:36:24,480 --> 00:36:26,840
it's like this little
scoop of happiness.
Yeah.
704
00:36:26,840 --> 00:36:29,280
Kind of missed out on having that.
705
00:36:30,320 --> 00:36:34,120
He's failed to read
one pivotal step,
706
00:36:34,120 --> 00:36:36,520
and I actually don't think
he's got any idea.
707
00:36:36,520 --> 00:36:37,520
No.
708
00:36:37,520 --> 00:36:39,280
Let's face it -
that could send him home today.
709
00:36:47,360 --> 00:36:52,480
ANNOUNCER: Hungry for inspiration?
710
00:36:58,960 --> 00:36:59,960
JOCK: Michael.
711
00:36:59,960 --> 00:37:01,760
Gonna need some
crossed fingers, guys.
712
00:37:01,760 --> 00:37:03,360
This is scaring me. (CHUCKLES)
713
00:37:03,360 --> 00:37:05,360
Michael,
your five minutes starts now.
714
00:37:07,120 --> 00:37:09,760
I don't think you're ever ready for
your MasterChef experience to end.
715
00:37:09,760 --> 00:37:11,960
Even season three
when I got all the way to the finale,
716
00:37:11,960 --> 00:37:13,880
I still wanted to keep going
for months after that.
717
00:37:20,520 --> 00:37:21,840
(EXHALES)
718
00:37:21,840 --> 00:37:23,840
That scares me so much. (CHUCKLES)
719
00:37:23,840 --> 00:37:25,240
Did you get it?
720
00:37:28,320 --> 00:37:29,880
And I think my elements are good.
721
00:37:29,880 --> 00:37:32,440
I think I've done enough
to keep myself safe.
722
00:37:32,440 --> 00:37:35,760
I dunno but I'm happy that I got
that honey blown sugar beehive done.
723
00:37:37,600 --> 00:37:39,360
(EXHALES)
724
00:37:39,360 --> 00:37:41,880
I...I'm 85% happy.
725
00:37:44,440 --> 00:37:46,040
Thank you, Michael. We'll taste.
726
00:37:46,040 --> 00:37:47,480
Enjoy.
727
00:38:00,320 --> 00:38:01,480
Hey!
728
00:38:03,160 --> 00:38:06,840
Good financier to gelato...
DONATO: Gelato.
729
00:38:06,840 --> 00:38:08,320
..ratio. (CHUCKLES)
730
00:38:27,160 --> 00:38:30,560
The gelato was spot-on.
I couldn't fault it.
731
00:38:30,560 --> 00:38:33,360
It was silky, it was smooth, there
was no caramelisation of the milk,
732
00:38:33,360 --> 00:38:35,040
the honey came through nicely.
733
00:38:35,040 --> 00:38:37,760
The beehive, it was good.
It was good.
734
00:38:37,760 --> 00:38:41,680
You know, everything tasted right.
I got a little bit of everything.
735
00:38:41,680 --> 00:38:44,680
I think Michael was more or less
right in his assessment
736
00:38:44,680 --> 00:38:47,200
of being 85% happy with it.
737
00:38:47,200 --> 00:38:50,600
Yeah. Michael's done
a pretty good job.
738
00:38:52,160 --> 00:38:53,360
Good luck, mate.
739
00:38:53,360 --> 00:38:55,400
Best of luck, brother.
Get it, buddy.
740
00:39:04,920 --> 00:39:06,680
ANDY: Daniel.
DANIEL: Hey, guys. How are we?
741
00:39:06,680 --> 00:39:08,640
Good, mate.
742
00:39:08,640 --> 00:39:11,000
Righto, Daniel,
five minutes starts now.
743
00:39:11,000 --> 00:39:12,040
Let's go.
744
00:39:13,760 --> 00:39:16,680
The intricate nature of the Messina
dessert, it was very terrifying
745
00:39:16,680 --> 00:39:19,360
but managed to pull off this dish...
746
00:39:20,720 --> 00:39:23,560
..like, I can't believe
that I did sugar blowing.
747
00:39:24,680 --> 00:39:27,640
90 seconds, Daniel.
Oh, my Lord. (CHUCKLES)
748
00:39:32,840 --> 00:39:36,360
I double- and triple-checked
everything that went into this dish.
749
00:39:36,360 --> 00:39:39,440
So hopefully, the care that
I've put into it will pay off.
750
00:39:39,440 --> 00:39:41,280
Righto, mate.
Thanks, Daniel, we'll taste.
751
00:39:41,280 --> 00:39:43,080
Thanks, guys. Cheers. Enjoy.
Thank you.
752
00:39:49,520 --> 00:39:51,000
(CRACK!)
753
00:39:51,000 --> 00:39:52,640
Oh. Look at that.
754
00:39:52,640 --> 00:39:54,400
That went straight through it.
Straight through.
755
00:39:54,400 --> 00:39:56,240
Very, very good.
756
00:39:56,240 --> 00:39:58,680
(CRUNCH!)
Woooow!
757
00:39:58,680 --> 00:40:00,640
DONATO: That's...
That's perfect.
758
00:40:00,640 --> 00:40:02,400
Yeah.
759
00:40:02,400 --> 00:40:04,960
Look how thin and beautiful
that sugar is.
760
00:40:04,960 --> 00:40:07,600
That is very hard to do.
761
00:40:07,600 --> 00:40:09,840
Agreed. It's...
762
00:40:09,840 --> 00:40:11,760
It took us a while
to get that right too.
763
00:40:11,760 --> 00:40:13,120
(ALL LAUGH)
764
00:40:30,240 --> 00:40:32,960
That has to be gelato of the day
so far.
765
00:40:32,960 --> 00:40:35,480
It's glorious.
Without saying the 'P' word,
it's perfection.
766
00:40:35,480 --> 00:40:36,480
Mm.
767
00:40:37,720 --> 00:40:39,960
I don't dare to say
it's identical to yours, but...
768
00:40:39,960 --> 00:40:42,320
I was actually gonna say
it's a little bit better.
769
00:40:44,040 --> 00:40:45,160
Wow!
770
00:40:48,080 --> 00:40:51,120
Er, so, the gelato was bang-on.
771
00:40:51,120 --> 00:40:52,960
He couldn't have got it any better.
772
00:40:52,960 --> 00:40:55,400
Um, like I said to you
while we were eating,
773
00:40:55,400 --> 00:40:56,920
I think it's better than mine.
774
00:40:56,920 --> 00:40:58,760
So he absolutely nailed it.
775
00:40:58,760 --> 00:41:02,800
Um, the beehive sugar was super fine.
776
00:41:02,800 --> 00:41:05,600
Tuile...nailed it.
Yeah.
777
00:41:05,600 --> 00:41:10,080
Jock, you always describe a good
gelato as feeling warm to the palate
778
00:41:10,080 --> 00:41:12,240
and this had...
definitely that texture
779
00:41:12,240 --> 00:41:15,680
but also, it carried
such a beautiful, delicate perfume
780
00:41:15,680 --> 00:41:17,280
of the honey.
781
00:41:17,280 --> 00:41:18,760
It's pretty epic.
782
00:41:18,760 --> 00:41:20,440
Like, the sugar work.
783
00:41:20,440 --> 00:41:22,040
It's not luck, you know?
784
00:41:22,040 --> 00:41:24,800
You do it once, maybe -
perfect, that's luck.
785
00:41:24,800 --> 00:41:28,800
But to do it a second time
and get it absolutely spot-on?
786
00:41:28,800 --> 00:41:31,320
He seems to be good
with just reading a recipe
787
00:41:31,320 --> 00:41:32,920
and doing what it says.
788
00:41:32,920 --> 00:41:34,040
It's incredible.
789
00:41:34,040 --> 00:41:39,280
I mean, from Territory tacos to
high, high quality blowing of sugar?
790
00:41:39,280 --> 00:41:41,920
Come on! It's MasterChef.
791
00:41:41,920 --> 00:41:43,320
Mm. He's done well.
792
00:41:45,120 --> 00:41:48,520
I know the other three
have gotten a beehive done
793
00:41:48,520 --> 00:41:51,440
and I'm the only one
who doesn't have one.
794
00:41:51,440 --> 00:41:53,440
But, I've wanted this for too long,
795
00:41:53,440 --> 00:41:55,520
and I'm not ready to leave
this competition yet.
796
00:41:57,080 --> 00:41:59,200
Montana.
Hello.
797
00:41:59,200 --> 00:42:03,400
So, I'm gonna keep fighting
till that very, very last second.
798
00:42:03,400 --> 00:42:06,800
I just need to figure out how
I'm going to make this into a dish
799
00:42:06,800 --> 00:42:09,400
that somewhat resembles Donato's.
800
00:42:10,640 --> 00:42:11,880
Alright.
801
00:42:13,000 --> 00:42:14,680
Your time starts now.
802
00:42:29,760 --> 00:42:31,280
JOCK: Montana...
803
00:42:31,280 --> 00:42:32,600
..your time starts now.
804
00:42:35,720 --> 00:42:39,200
MONTANA: I'm the only one who doesn't
have the complete beehive done.
805
00:42:40,440 --> 00:42:43,160
So I'm building this dessert
from the bottom up.
806
00:42:45,080 --> 00:42:48,080
And I try and salvage these shards.
807
00:42:52,600 --> 00:42:55,680
It does sort of look like
a beehive shape
808
00:42:55,680 --> 00:42:59,360
that resembles Donato's
in an abstract way, I guess.
809
00:43:00,520 --> 00:43:02,400
Alright. We'll taste.
810
00:43:02,400 --> 00:43:04,080
Thanks, Montana.
(GIGGLES)
811
00:43:09,040 --> 00:43:10,320
MEL: OK.
812
00:43:12,200 --> 00:43:14,000
I mean...
813
00:43:14,000 --> 00:43:15,240
..considering...
814
00:43:16,560 --> 00:43:20,040
..what happened, I think that's
a pretty great presentation.
815
00:43:20,040 --> 00:43:21,480
DONATO: I agree.
816
00:43:21,480 --> 00:43:24,080
Very thin sugar.
817
00:43:24,080 --> 00:43:25,760
Very glossy.
818
00:43:25,760 --> 00:43:27,360
Right colour.
819
00:43:29,960 --> 00:43:32,560
It's partially perfect.
Yep.
That's really nice.
820
00:43:38,000 --> 00:43:40,040
(CRACK!)
Yep.
821
00:43:40,040 --> 00:43:43,720
I think as well, you gotta give her
props for just keeping going.
822
00:43:43,720 --> 00:43:44,840
ALL: Yes.
823
00:44:03,080 --> 00:44:04,840
Start with the main event -
the gelato.
824
00:44:04,840 --> 00:44:07,200
I thought it was just as good as
yours, to be honest.
825
00:44:07,200 --> 00:44:10,400
I agree. The gelato for me
was spot-on, it was perfect.
826
00:44:10,400 --> 00:44:12,480
The honey shone through,
that amazing honey.
827
00:44:12,480 --> 00:44:15,280
The dusting on top,
it was just the right amount.
828
00:44:15,280 --> 00:44:17,120
I think there was
a lot of attention to detail
829
00:44:17,120 --> 00:44:20,720
in the texture of the gelato
and the construction as well,
830
00:44:20,720 --> 00:44:23,600
just how thin
the financier slices were.
831
00:44:23,600 --> 00:44:26,400
The tuile, I thought it had
really nice flavour
832
00:44:26,400 --> 00:44:28,760
and I didn't note that nearly
as much in some of the others
833
00:44:28,760 --> 00:44:30,000
that we tasted today.
834
00:44:30,000 --> 00:44:32,720
And in that regard,
I think it's closer to yours.
835
00:44:32,720 --> 00:44:34,600
And I mean, we have to
call a spade a spade -
836
00:44:34,600 --> 00:44:37,160
she didn't bring us
a complete beehive.
837
00:44:37,160 --> 00:44:41,320
But what she did bring us
is a very thin sugar shell
838
00:44:41,320 --> 00:44:45,880
that has the same colour as yours
and it's ephemeral, isn't it?
839
00:44:45,880 --> 00:44:49,720
The sugar was so fine that as soon as
it sort of blended in with the cream,
840
00:44:49,720 --> 00:44:51,040
it almost melted through.
841
00:44:51,040 --> 00:44:53,040
So as soon as you got to your mouth,
there was a slight crack
842
00:44:53,040 --> 00:44:54,480
but it disappeared.
843
00:44:54,480 --> 00:44:56,320
I... (SIGHS)
844
00:44:56,320 --> 00:44:58,800
It's a funny tasting.
845
00:44:58,800 --> 00:45:01,280
I'll ask all of you a question.
846
00:45:01,280 --> 00:45:04,160
If you ate this with a blindfold on,
847
00:45:04,160 --> 00:45:07,120
would it be the closest,
848
00:45:07,120 --> 00:45:11,480
taste- and texture-wise to yours,
Donny, throughout the day?
849
00:45:13,640 --> 00:45:15,200
Yeah, I'd say yes.
850
00:45:16,480 --> 00:45:19,600
If you take that technical element
of the sugar out, yeah.
851
00:45:19,600 --> 00:45:22,880
But, blindfolded,
you wouldn't be able to tell.
852
00:45:24,200 --> 00:45:26,480
Unfortunately, this is not
a blind taste test, though...
853
00:45:26,480 --> 00:45:28,240
No.
(LAUGHS)
854
00:45:34,600 --> 00:45:40,600
Donny, mate, that was an incredibly
challenging pressure test.
855
00:45:40,600 --> 00:45:42,480
I think you did amazingly well.
856
00:45:42,480 --> 00:45:44,240
I'm glad I wasn't in your shoes.
857
00:45:44,240 --> 00:45:46,320
(DANIEL CHUCKLES)
But you guys killed it.
858
00:45:46,320 --> 00:45:48,040
Thank you.
859
00:45:53,240 --> 00:45:56,880
Montana, Daniel, Michael and Matt...
860
00:45:56,880 --> 00:45:59,520
..there were a myriad
of difficult components
861
00:45:59,520 --> 00:46:01,160
that you had to put
on the plate today.
862
00:46:02,440 --> 00:46:05,920
And you all made great attempts
at mirroring Donny's dish.
863
00:46:06,960 --> 00:46:09,120
Starting with yours...Daniel.
864
00:46:10,720 --> 00:46:13,600
Your sugar work was expert.
865
00:46:15,280 --> 00:46:19,320
And Donato thought
that your gelato...
866
00:46:19,320 --> 00:46:21,520
..was BETTER than his!
867
00:46:21,520 --> 00:46:24,800
(LAUGHTER)
Which means, of course, you're safe.
868
00:46:24,800 --> 00:46:26,920
(APPLAUSE)
869
00:46:33,240 --> 00:46:35,680
That leaves Michael, Matt
and Montana.
870
00:46:37,440 --> 00:46:39,240
Michael,
871
00:46:39,240 --> 00:46:41,520
your gelato was spot-on.
872
00:46:44,240 --> 00:46:45,920
Montana,
873
00:46:45,920 --> 00:46:48,080
your gelato resembled Donny's.
874
00:46:48,080 --> 00:46:51,480
The flavours of honey
sang throughout.
875
00:46:51,480 --> 00:46:53,800
But you know as well as us...
876
00:46:53,800 --> 00:46:55,600
..that wasn't a beehive.
877
00:46:57,880 --> 00:46:59,800
Matt,
878
00:46:59,800 --> 00:47:01,880
your beehive was a ten.
879
00:47:04,600 --> 00:47:05,840
But...
880
00:47:07,280 --> 00:47:09,760
..there was a serious flaw
in your gelato...
881
00:47:11,520 --> 00:47:13,440
..in that you misread the recipe
882
00:47:13,440 --> 00:47:17,280
and its construction
was more financier than gelato.
883
00:47:18,960 --> 00:47:22,440
Montana, Matt...
884
00:47:22,440 --> 00:47:25,520
..we had to assess which problem
is the greatest.
885
00:47:27,800 --> 00:47:29,440
And in a gelato challenge...
886
00:47:30,480 --> 00:47:33,400
..we decided that that element
887
00:47:33,400 --> 00:47:34,720
is the most crucial.
888
00:47:37,400 --> 00:47:41,000
Which is why, I'm sorry, Matt,
you're going home.
889
00:47:41,000 --> 00:47:42,720
Oh, buddy.
890
00:47:44,280 --> 00:47:45,560
It's alright, mate.
891
00:47:49,440 --> 00:47:51,440
Matt, so sorry, mate.
892
00:47:53,520 --> 00:47:55,160
We knew that you were great
893
00:47:55,160 --> 00:47:58,480
when you walked through those doors
for the very first time.
894
00:47:58,480 --> 00:48:02,520
Since then, you have grown
in every single cook
895
00:48:02,520 --> 00:48:05,120
and we believe you belong
in kitchens,
896
00:48:05,120 --> 00:48:06,440
and that's the biggest thing for us.
897
00:48:06,440 --> 00:48:08,360
Thanks, guys.
898
00:48:10,120 --> 00:48:12,960
Unfortunately, dude,
it's time to say goodbye.
899
00:48:12,960 --> 00:48:14,680
Thanks, guys.
900
00:48:14,680 --> 00:48:18,000
I'm disappointed
because I wanna be here still.
901
00:48:18,000 --> 00:48:19,640
Thanks for cooking for us, man.
902
00:48:21,160 --> 00:48:23,200
But I'm gonna own the fact
that I made a mistake.
903
00:48:23,200 --> 00:48:24,560
That was on me.
904
00:48:24,560 --> 00:48:29,000
But I'm gonna hold onto how proud
I am of myself
905
00:48:29,000 --> 00:48:30,960
for the growth I've achieved,
906
00:48:30,960 --> 00:48:33,000
some amazing dishes I've cooked.
907
00:48:35,720 --> 00:48:39,200
And I think I've held myself
really well through this competition.
908
00:48:39,200 --> 00:48:41,200
(CHEERING AND APPLAUSE)
909
00:48:44,200 --> 00:48:46,520
Give it up for Matt, everybody!
910
00:48:46,520 --> 00:48:48,680
(CHEERING AND APPLAUSE)
911
00:48:55,640 --> 00:48:59,040
ANNOUNCER: Tomorrow night
on MasterChef Australia...
912
00:48:59,040 --> 00:49:00,480
Goose bumps!
What?
913
00:49:00,480 --> 00:49:04,080
..they're literally surrounded
by a masterpiece.
914
00:49:04,080 --> 00:49:05,760
SARAH: It's just
so magical.
915
00:49:05,760 --> 00:49:07,520
You aren't just
cooks today...
916
00:49:08,520 --> 00:49:10,800
..you're artists.
917
00:49:10,800 --> 00:49:12,320
Entree needs
some hands.
918
00:49:12,320 --> 00:49:14,280
But will that
inspiration...
919
00:49:14,280 --> 00:49:15,280
Ugh.
920
00:49:15,280 --> 00:49:17,080
..translate to
the plate?
921
00:49:17,080 --> 00:49:18,120
How long
have we got?
922
00:49:18,120 --> 00:49:20,320
Will it be
a stressful
next 25 minutes?
923
00:49:20,320 --> 00:49:21,920
You bet.
924
00:49:21,920 --> 00:49:23,640
Service, please!
925
00:49:23,640 --> 00:49:26,480
Captions by Red Bee Media
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