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ANNOUNCER: Previously
on MasterChef Australia...
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00:00:03,800 --> 00:00:06,360
Oh, my God!
No way.
3
00:00:06,360 --> 00:00:10,040
..the top 12 were greeted with
a smokin' hot challenge
4
00:00:10,040 --> 00:00:11,360
from Dave Pynt.
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00:00:11,360 --> 00:00:13,000
Just make sure
you get enough colour on it
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00:00:13,000 --> 00:00:15,600
'cause those charred bits
is what really makes it magic.
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00:00:16,560 --> 00:00:19,480
They all brought the heat
in different ways...
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00:00:19,480 --> 00:00:21,760
I am on fire today, so let's do it.
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00:00:21,760 --> 00:00:24,160
ALVIN: Alright, hibachi.
Give it to me.
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00:00:24,160 --> 00:00:27,760
..making amazing meals
that featured the char.
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00:00:27,760 --> 00:00:31,160
You have just brought
biblical amounts of flavour.
12
00:00:31,160 --> 00:00:32,800
Thank you so much.
13
00:00:32,800 --> 00:00:37,000
But Alvin, Steph, Montana and Billie
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00:00:37,000 --> 00:00:40,160
felt the burn
of being the bottom four.
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00:00:40,160 --> 00:00:41,800
Tonight...
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00:00:42,760 --> 00:00:46,040
..there's so much
riding on one dish.
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00:00:46,040 --> 00:00:47,720
MONTANA: The pressure
of the elimination
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00:00:47,720 --> 00:00:49,200
is definitely getting to me.
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It's, um, completely
rattled my brain.
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00:00:51,760 --> 00:00:56,480
But can they recreate it
without even seeing it first?
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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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(ALVIN CHUCKLES)
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STEPH: Oh, my Lord.
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Here we go.
(SIGHS)
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00:01:35,880 --> 00:01:38,320
This is my third pressure test
this season.
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I'm up against Billie,
Montana and Steph.
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Morning.
Morning.
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(WHISPERS) Morning.
(WHISPERS) Morning.
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We know 75% of pressure of tests
are always desserts.
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Let's do it.
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00:01:51,320 --> 00:01:53,160
That's, you know,
backyard statistics.
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But if it's going to be a dessert,
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I'm up against three dessert queens
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and THE queen.
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Allow us.
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Hm, thank you very much.
Thank you.
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However, I'm feeling determined
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00:02:04,680 --> 00:02:08,760
and I'm going to try my hardest
not to be the one going home today.
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00:02:08,760 --> 00:02:11,120
(CHEERING AND APPLAUSE)
51
00:02:13,760 --> 00:02:15,560
That's not a lot of stuff.
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Yeah, it's not a lot of stuff.
It's not a lot of stuff.
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ALDO: Go, guys!
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Today is a pressure test, of course.
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00:02:28,440 --> 00:02:32,160
Billie, definitely
not your first pressure test.
No.
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Is this just
another day at the office?
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In a way, yeah.
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There's a lot more pressure,
obviously, today
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being a pressure test.
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00:02:40,120 --> 00:02:45,120
Yeah, you just got to do
whatever...hell is presented today.
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It's a very particular
kind of hell today, as well.
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Yeah.
Oh. Thank you.
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Excellent. Lovely.
That settles the nerves.
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Today's dish comes from one of
Melbourne's favourite restaurants.
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In fact, it's so good,
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00:02:58,480 --> 00:03:03,560
it's been on the menu there
since its inception in 2014.
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The chef behind it
spent four years at Vue de Monde
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and now co-owns some of Melbourne's
best Italian dining establishments.
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He's at the forefront of modern
Italian cuisine in this country.
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(WHISPERS) Tipo.
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Please welcome...
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..from Tipo 00
and Osteria Ilaria in Melbourne,
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Andreas Papadakis!
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00:03:30,760 --> 00:03:33,760
(CHEERING AND APPLAUSE)
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I have been at Tipo 00
so many times now.
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That's one of my favourite as well.
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And it's just simple, traditional.
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It's got a little bit of spin,
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but they're not reinventing
the wheel in their restaurant.
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I know that if I'm gonna go there,
I'm not gonna be disappointed.
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00:03:51,680 --> 00:03:53,760
Andreas, good to see you
back in the MasterChef kitchen.
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00:03:53,760 --> 00:03:55,000
Thanks for having me.
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00:03:55,000 --> 00:03:56,880
How does it feel
to have three restaurants now?
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You've got a new one, haven't you?
Yeah, yeah.
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It's named Figlia.
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It's hard, but it's exciting.
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What's the story behind Figlia?
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Well, we're changing up
a little bit.
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So we're starting doing pizza
and wine bar
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and we've got a small deli
attached to the restaurant.
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Beautiful. Beautiful.
So very, very exciting stuff.
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Andreas, without giving
too much away,
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tell us a little bit about the dish
that's under this cloche.
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Well, it's not pasta.
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Good.
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00:04:25,880 --> 00:04:29,080
While it's not pasta,
it kind of defines Tipo.
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(WHISPERS) Oh! Might be tiramisu.
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Sneaky.
99
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Oh, far out.
100
00:04:34,920 --> 00:04:38,440
Today, we're gonna do things
a little differently.
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You're not gonna see the dish.
Oh, Jesus.
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You're not gonna taste the dish.
Oh, God.
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In fact,
there's no traditional recipe.
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What?!
105
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That is like a whole level of hell.
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00:04:51,520 --> 00:04:53,760
I told you it was
a very particular kind of hell today.
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00:04:53,760 --> 00:04:55,320
Yeah.
What?
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00:04:55,320 --> 00:04:58,760
Being able to see the dish
and taste the dish is so important
109
00:04:58,760 --> 00:05:01,760
because you're essentially
replicating a dish
110
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in a pressure test.
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So with none of that to go by,
today's going to be tough.
112
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But don't worry,
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you're not going in completely blind
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because today
you'll be making the dish
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from a review written by
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our own Melissa Leong.
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(LAUGHTER)
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This guy!
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This is not the way I like to work.
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00:05:30,880 --> 00:05:35,440
Like, I am definitely a type
of person who is to the point,
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everything dot points.
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So I'm feeling a bit nervous
about getting a review.
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00:05:40,120 --> 00:05:41,360
Of course, as you know,
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00:05:41,360 --> 00:05:44,200
Mel is one of the most respected
food writers in the country,
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and we all know she's always got
the right words to describe a dish.
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Should we hear the review?
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Yes!
Yeah!
Sure.
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(LAUGHS) What have we done?
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Oh, my God.
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00:05:56,960 --> 00:05:59,520
(READS) "It should figure
that at Tipo 00,
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"a venue known for approaching
classic Italian ideas
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"with an inherently Melbourne accent,
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00:06:04,640 --> 00:06:06,360
"would change the way
that we think
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00:06:06,360 --> 00:06:09,600
"about one of Italy's
most famous desserts.
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00:06:09,600 --> 00:06:11,200
"But to put it plainly,
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00:06:11,200 --> 00:06:15,200
"what you're about to embark on
is no ordinary tiramisu."
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00:06:15,200 --> 00:06:16,200
Knew it.
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00:06:16,200 --> 00:06:17,960
"Here, flavours and textures
are subverted
139
00:06:17,960 --> 00:06:21,960
"into a sophisticated ring
of deep rich chocolate brownie,
140
00:06:21,960 --> 00:06:27,000
"protecting a subtly sweet,
rum-spiked, velvety mascarpone cream,
141
00:06:27,000 --> 00:06:29,840
"crowned with a thin snap
of dark chocolate.
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00:06:30,960 --> 00:06:34,560
I love tiramisu.
I've made it a few times before.
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So I'm pretty happy
that it's a dessert
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and that I'm familiar
with those flavours.
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00:06:39,200 --> 00:06:42,040
"Four eggs join 280g of brown sugar
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00:06:42,040 --> 00:06:46,000
"and the aromatic interior
of a vanilla pod thoroughly scraped.
147
00:06:46,000 --> 00:06:49,040
"Gently add that warm,
buttery chocolate goodness
148
00:06:49,040 --> 00:06:52,840
"before folding in a sifted
concoction of 65g of 00
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00:06:52,840 --> 00:06:55,040
"and just under half that of rye,
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00:06:55,040 --> 00:06:58,440
"and a generous spoonful of cocoa
for that bitter bite."
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00:06:58,440 --> 00:07:02,280
I notice that there's
not a lot of measurements.
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Some are quite cryptic,
153
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which could go well for me,
154
00:07:07,000 --> 00:07:10,560
because that means
it depends on my palate
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and I'm confident with that,
156
00:07:12,160 --> 00:07:14,800
and hopefully
that doesn't let me down today.
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00:07:14,800 --> 00:07:16,320
"Tempers rise in kitchens,
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"but yours mustn't
if you're to transform
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00:07:18,000 --> 00:07:20,600
"250g of the darkest chocolate
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00:07:20,600 --> 00:07:24,760
"into a flat 1mm sheet of
something perfectly snappy.
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"Now step back from your creation.
Your work is almost done.
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00:07:28,920 --> 00:07:32,120
"All that remains is to present it
to those who would devour
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"with one final dramatic touch -
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"a generous drizzle
of warm coffee caramel
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"poured through
the centre of the disc.
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"Because nothing fabulously Italian
is ever without a little fanfare."
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Melissa Leong!
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Today, you'll have 75 minutes...
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00:07:56,680 --> 00:07:58,080
Oh!
Oh, my God.
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00:07:58,080 --> 00:08:00,440
..to make Andreas's Tipomisu
171
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using Mel's review.
172
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The first time that you guys
will see the completed dish
173
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is when you finish making your own.
174
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And, of course, the one that looks
and tastes least like Andreas's
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will send its maker home.
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Andreas, do you want to
send them off, mate?
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I would love to.
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Guys, your time starts now.
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(CHEERING AND APPLAUSE)
180
00:08:31,840 --> 00:08:35,440
It'd be so hard to decipher
that stuff, man, I reckon.
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00:08:37,320 --> 00:08:40,760
First thing I do when I run
to my bench is to read the review.
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I'm an eternal student,
183
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I'm currently doing
my second degree,
184
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so I have no issues
reading things carefully
185
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and knowing when to skip
and when not to.
186
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Go, Alvin!
187
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The first paragraph essentially sets
up what the tiramisu looks like.
188
00:08:55,440 --> 00:08:59,120
"Flavours and textures are subverted
into a sophisticated ring
189
00:08:59,120 --> 00:09:01,320
"of deep, rich chocolate brownie,
190
00:09:01,320 --> 00:09:06,720
"protecting a subtly sweet,
rum-spiked, velvety mascarpone cream
191
00:09:06,720 --> 00:09:09,720
"crowned with a thin snap
of dark chocolate."
192
00:09:09,720 --> 00:09:12,160
So I've got that as a visual,
193
00:09:12,160 --> 00:09:13,880
and I'm going to use that
194
00:09:13,880 --> 00:09:15,920
and then start my next step,
195
00:09:15,920 --> 00:09:19,080
which is creating the foundation
of the Tipomisu,
196
00:09:19,080 --> 00:09:20,400
which was the brownie.
197
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I have made many tiramisus
in my time,
198
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but this is a contemporary take,
199
00:09:25,760 --> 00:09:29,040
so I have to make sure
that I do it to the review,
200
00:09:29,040 --> 00:09:32,960
and I just have to make sure
I do the dish justice.
201
00:09:35,360 --> 00:09:36,800
We brought the dish in.
202
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I want to see it, obviously.
203
00:09:38,680 --> 00:09:41,360
I'm the blocker, so they can't see.
204
00:09:41,360 --> 00:09:42,840
Alright, go on. Let's see it, mate.
205
00:09:44,920 --> 00:09:46,840
(WHISTLES)
There it is.
206
00:09:46,840 --> 00:09:48,440
MEL: There you have it.
207
00:09:50,080 --> 00:09:52,600
I will finish it off.
208
00:09:54,760 --> 00:09:56,880
I've eaten this
so many times at Tipo.
209
00:09:56,880 --> 00:09:58,920
I just can't wait to eat it again.
210
00:09:58,920 --> 00:10:00,400
Yeah.
I know.
211
00:10:00,400 --> 00:10:02,120
Go on, Mel, get in there.
212
00:10:02,120 --> 00:10:04,080
Just crack into it, hey?
Yes.
213
00:10:04,080 --> 00:10:06,920
What a satisfying snap.
214
00:10:06,920 --> 00:10:10,600
I didn't hear a time - like how long
to cook the brownie, for example.
215
00:10:10,600 --> 00:10:12,080
It was just like,
"Put a toothpick in.
216
00:10:12,080 --> 00:10:13,920
"When it comes out clean,
the cake's done."
217
00:10:13,920 --> 00:10:17,120
But we may well see
varying degrees of doneness
218
00:10:17,120 --> 00:10:18,720
when it comes to the brownie, right?
219
00:10:18,720 --> 00:10:20,120
Very different versions.
Yeah, exactly.
220
00:10:20,120 --> 00:10:22,000
Andreas, cook time, 75 minutes.
Yep.
221
00:10:22,000 --> 00:10:23,640
Do you reckon, like,
is that gonna be tight?
222
00:10:23,640 --> 00:10:25,280
It's gonna be tight.
Yeah?
223
00:10:25,280 --> 00:10:26,840
It's a real pressure test.
224
00:10:28,640 --> 00:10:33,480
I am going to work quickly and,
yeah, just be super, super thorough
225
00:10:33,480 --> 00:10:34,960
with reading the review.
226
00:10:36,200 --> 00:10:38,840
The first thing I'm getting
started on is the brownie.
227
00:10:38,840 --> 00:10:41,120
I'm starting by melting down
228
00:10:41,120 --> 00:10:43,560
my chocolate and butter
over a bain-marie.
229
00:10:45,160 --> 00:10:46,680
I don't like coffee.
230
00:10:46,680 --> 00:10:49,560
Because of that,
I have never made a tiramisu before.
231
00:10:49,560 --> 00:10:54,720
But I've been making brownies
since I was probably 12 years old.
232
00:10:54,720 --> 00:10:56,480
It's something I've done
so many times
233
00:10:56,480 --> 00:11:00,400
and something I'm pretty comfortable
that I can pull off in the kitchen.
234
00:11:00,400 --> 00:11:02,040
This isn't a classic tiramisu.
235
00:11:02,040 --> 00:11:03,960
It's all pretty simple
in its elements,
236
00:11:03,960 --> 00:11:06,160
but it's just about making sure
each of them are perfect.
237
00:11:09,920 --> 00:11:11,600
Go, Steph.
238
00:11:11,600 --> 00:11:14,920
"Decant this happy mess into a tray,
make it one that doesn't stick."
239
00:11:14,920 --> 00:11:18,720
I am known for being
a dessert person in this kitchen.
240
00:11:18,720 --> 00:11:21,280
People are starting to call me
the cake queen,
241
00:11:21,280 --> 00:11:23,760
and that's a lot of expectation
on me.
242
00:11:24,920 --> 00:11:28,000
Dessert people
doing a dessert pressure test,
243
00:11:28,000 --> 00:11:30,880
it's always risky,
'cause we have our own flair
244
00:11:30,880 --> 00:11:33,480
when it comes to certain elements.
245
00:11:33,480 --> 00:11:35,520
Come on, Steph.
Hustle, mate. Let's go.
246
00:11:36,840 --> 00:11:38,520
"..into a mixer."
247
00:11:38,520 --> 00:11:41,360
(MUTTERS INAUDIBLY)
"..100g of sugar."
248
00:11:41,360 --> 00:11:44,720
And without a traditional recipe,
it's thrown me off a bit.
249
00:11:44,720 --> 00:11:49,080
So I'm taking a little bit of
extra time to decode the review.
250
00:11:49,080 --> 00:11:51,000
Sugar.
251
00:11:51,000 --> 00:11:53,680
Oh, my God.
She's lost five, six minutes.
252
00:11:54,920 --> 00:11:56,800
ALDO: Steph, you need to get
your bain-marie on.
253
00:11:56,800 --> 00:11:58,960
Yeah.
OK?
254
00:11:58,960 --> 00:11:59,960
Go.
255
00:12:10,600 --> 00:12:12,960
Come on, guys.
Keep going, guys.
256
00:12:12,960 --> 00:12:15,240
No tasting, no worries!
257
00:12:15,240 --> 00:12:16,520
You got one hour to go.
258
00:12:16,520 --> 00:12:19,840
Come on, guys!
(CHEERING)
259
00:12:22,680 --> 00:12:24,040
Go Billie!
260
00:12:24,040 --> 00:12:25,440
Let's go.
Come on!
261
00:12:27,760 --> 00:12:29,440
BILLIE: Oh, this is a hard
pressure test.
262
00:12:29,440 --> 00:12:33,680
It's different to the others
and it's a pretty quick one too.
263
00:12:33,680 --> 00:12:35,680
75 minutes is bloody fast.
264
00:12:37,520 --> 00:12:39,000
I'm going to work my butt off today.
265
00:12:39,000 --> 00:12:40,720
I want to make sure I stay here.
266
00:12:40,720 --> 00:12:42,680
Not ready to go home at all.
267
00:12:42,680 --> 00:12:46,000
So, yeah, just work hard.
268
00:12:47,160 --> 00:12:49,720
I've been working on
the brownie part.
269
00:12:49,720 --> 00:12:53,160
So, this will form the base
of the tiramisu dish.
270
00:12:53,160 --> 00:12:56,480
So it needs to get into the oven
as soon as possible
271
00:12:56,480 --> 00:13:00,560
because I'll need to cut it later,
and it needs to be cool.
272
00:13:00,560 --> 00:13:02,760
This review, it's quite generous.
273
00:13:02,760 --> 00:13:04,560
It has amounts in it.
274
00:13:04,560 --> 00:13:08,200
"Four eggs join 280g of brown sugar
275
00:13:08,200 --> 00:13:12,440
"and the aromatic interior of
a vanilla pod, thoroughly scraped."
276
00:13:12,440 --> 00:13:14,960
It's really hard to watch anyone
else when Billie's in action.
277
00:13:14,960 --> 00:13:17,320
It's, like, beautiful.
She's just amazing.
Yeah.
278
00:13:18,560 --> 00:13:21,400
"Together, whisk in a bowl
of a mixer at a cracking pace
279
00:13:21,400 --> 00:13:22,960
"until pleasingly pale."
280
00:13:23,960 --> 00:13:26,640
I'm happy with where I'm sitting
at the moment with time.
281
00:13:26,640 --> 00:13:29,840
I wanted to get this brownie in
as soon as possible
282
00:13:29,840 --> 00:13:32,200
so that...basically so I have
the most time
283
00:13:32,200 --> 00:13:33,600
for that tempering chocolate,
284
00:13:33,600 --> 00:13:36,480
because I think that's
going to be a pressure point.
285
00:13:36,480 --> 00:13:38,240
Yeah, Billie.
There you go, Billie.
286
00:13:39,240 --> 00:13:40,400
Butter that pan.
287
00:13:40,400 --> 00:13:42,000
Grease it up.
Hey!
288
00:13:44,720 --> 00:13:47,040
Montana with the brownie points -
puts hers in first.
289
00:13:47,040 --> 00:13:50,640
Ohh, yes!
Yes! Yes! (LAUGHS)
290
00:13:50,640 --> 00:13:54,080
All the review says about
the cook time on this brownie
291
00:13:54,080 --> 00:13:57,040
is to leave it in the oven
until it's transformed and tender.
292
00:13:57,040 --> 00:13:59,600
"A clean skewer, once removed,
provides proof
293
00:13:59,600 --> 00:14:00,920
"that the pudding is done."
294
00:14:00,920 --> 00:14:02,920
And from what I know from brownies,
295
00:14:02,920 --> 00:14:05,080
they take around 20 to 30 minutes
to cook.
296
00:14:05,080 --> 00:14:08,280
But if I overcook it,
I'm basically sending myself home.
297
00:14:09,680 --> 00:14:12,120
So I'm setting the oven
for 12 minutes.
298
00:14:12,120 --> 00:14:15,840
Then I'm just checking it
every four minutes until it's done.
299
00:14:15,840 --> 00:14:17,920
Montana, how are you feeling?
300
00:14:17,920 --> 00:14:19,240
I'm feeling pretty good, actually.
301
00:14:19,240 --> 00:14:20,800
I mean, I'm glad it's another
dessert.
302
00:14:20,800 --> 00:14:23,200
Yeah, I'm just sort of taking
my mantra that I used
303
00:14:23,200 --> 00:14:25,360
in my last pressure test
and just to motor.
304
00:14:25,360 --> 00:14:27,880
I'm just very mindful,
there's a saying, you know -
305
00:14:27,880 --> 00:14:28,920
more haste, less speed.
306
00:14:28,920 --> 00:14:29,920
Yeah.
307
00:14:29,920 --> 00:14:33,040
Doing things once properly is better
than doing things multiple times.
308
00:14:33,040 --> 00:14:35,560
Of course.
Focus on precision today.
Yep, of course.
309
00:14:35,560 --> 00:14:37,480
OK? You got this. Good luck.
Cool. Good. Got it.
310
00:14:37,480 --> 00:14:39,680
Good luck.
I got it. Thank you. Thank you.
311
00:14:39,680 --> 00:14:41,520
OK.
312
00:14:41,520 --> 00:14:43,760
KEYMA: Well done, Billie.
It looks beautiful.
313
00:14:43,760 --> 00:14:44,760
Great work, Bill.
314
00:14:47,480 --> 00:14:49,440
ANDY: Hi, Billie. Brownie time?
I don't know.
315
00:14:49,440 --> 00:14:50,840
I'm just keeping an eye on it.
316
00:14:50,840 --> 00:14:52,000
Really? No timer?
317
00:14:52,000 --> 00:14:55,560
No, because I haven't made
this brownie before, so...
318
00:14:55,560 --> 00:14:58,800
Doing it by feel.
Just by feel. Got a skewer.
319
00:14:58,800 --> 00:14:59,800
Yeah.
320
00:15:02,240 --> 00:15:04,840
Go Alvin.
Nice, Alvin.
Good work, Alvin.
321
00:15:04,840 --> 00:15:06,280
Well done.
322
00:15:06,280 --> 00:15:09,320
A tray that size and that slab,
I'm thinking...
323
00:15:09,320 --> 00:15:10,680
..20 minutes will be fine.
324
00:15:10,680 --> 00:15:11,840
It won't be over.
325
00:15:11,840 --> 00:15:14,280
And, you know, like, if it's under,
then it's great.
326
00:15:14,280 --> 00:15:15,760
I can actually extend the time.
327
00:15:15,760 --> 00:15:18,240
I'll just have to check it
after 20 minutes and see how I go.
328
00:15:19,240 --> 00:15:20,320
ALDO: Come on, Steph.
329
00:15:22,400 --> 00:15:24,760
Get it in the oven, yeah?
Yeah.
330
00:15:24,760 --> 00:15:25,760
Come on.
331
00:15:25,760 --> 00:15:28,360
50 minutes to go, and I'm just
finishing off the batter
332
00:15:28,360 --> 00:15:29,440
for my brownie.
333
00:15:30,880 --> 00:15:33,720
Yeah, Steph, you've picked up, like,
the pace. So keep going, yeah?
334
00:15:33,720 --> 00:15:35,440
You're doing well.
335
00:15:35,440 --> 00:15:38,840
Time has just flown in this kitchen.
336
00:15:38,840 --> 00:15:43,800
So I have not had a lot of time
to recheck the review
337
00:15:43,800 --> 00:15:45,640
for what I'm doing.
338
00:15:45,640 --> 00:15:47,400
I just have to work on instinct
339
00:15:47,400 --> 00:15:50,760
and put my brownie mixture
into the oven.
340
00:15:50,760 --> 00:15:52,200
Go, Steph.
Come on, Steph.
341
00:15:52,200 --> 00:15:54,040
Go in. Go in, go in, go in, go in.
342
00:15:54,040 --> 00:15:55,560
Number one. Come on.
343
00:15:55,560 --> 00:15:57,400
Come on, guys! Come on!
344
00:16:11,560 --> 00:16:14,960
ALVIN: I've got my brownie in the
oven and I'm doing my chocolate disc.
345
00:16:14,960 --> 00:16:17,680
And that just involves tempering -
quote unquote -
346
00:16:17,680 --> 00:16:19,480
"the darkest of chocolate."
347
00:16:21,120 --> 00:16:26,920
The review says the chocolate disc
is perfectly tempered and snappy,
348
00:16:26,920 --> 00:16:31,040
but what it doesn't say is,
how do we temper this?
349
00:16:31,040 --> 00:16:33,560
I've done tempering chocolate
a couple of times now
350
00:16:33,560 --> 00:16:37,160
in the pressure tests
and in the past pressure tests.
351
00:16:37,160 --> 00:16:38,360
It's never easy.
352
00:16:38,360 --> 00:16:40,880
I'm doing it
the microwave sort of technique.
353
00:16:40,880 --> 00:16:43,680
And I've also learned that tempering
chocolate, you need patience...
354
00:16:45,040 --> 00:16:48,680
..which, in 75 minutes,
you just don't have.
355
00:16:48,680 --> 00:16:52,640
To temper the chocolate, I melt
the chocolate in the microwave
356
00:16:52,640 --> 00:16:56,360
until it gets to a temperature
of between 42 to 45 degrees.
357
00:16:56,360 --> 00:16:59,960
Then I have to cool it down
to about 28 to 29 degrees.
358
00:16:59,960 --> 00:17:03,240
And to do that, I add more chocolate
to cool down the temperature.
359
00:17:04,720 --> 00:17:08,520
My chocolate is tempered
and looking really good.
360
00:17:08,520 --> 00:17:11,800
So next I spread it in between
two acetate sheets
361
00:17:11,800 --> 00:17:16,200
and let the cooling-down process
do its thing
362
00:17:16,200 --> 00:17:20,240
before I cut the disc
of tempered chocolate later.
363
00:17:25,400 --> 00:17:26,920
STEPH: I've done a lot of desserts.
364
00:17:26,920 --> 00:17:30,320
But I have a love-hate relationship
with tempered chocolate.
365
00:17:31,800 --> 00:17:33,520
I love what it brings to a dessert,
366
00:17:33,520 --> 00:17:35,440
but I hate the path for me
to get there.
367
00:17:35,440 --> 00:17:37,000
I just have to be really careful
368
00:17:37,000 --> 00:17:39,720
to make sure that it is
actually properly tempered.
369
00:17:39,720 --> 00:17:41,800
Personally, I would just
shave chocolate over it
370
00:17:41,800 --> 00:17:43,120
instead of tempering it
371
00:17:43,120 --> 00:17:46,120
because a block of chocolate
is already tempered.
372
00:17:49,920 --> 00:17:53,120
That's so mesmerising, Billie.
(LAUGHS)
373
00:17:53,120 --> 00:17:55,080
BILLIE: My tempered chocolate,
374
00:17:55,080 --> 00:17:56,400
it's looking glossy.
375
00:17:56,400 --> 00:17:57,800
It's looking nice.
376
00:17:57,800 --> 00:18:00,240
I brushed up
on my chocolate tempering
377
00:18:00,240 --> 00:18:01,920
knowing I was coming back here.
378
00:18:01,920 --> 00:18:06,000
So that's proven to be fruitful.
379
00:18:10,080 --> 00:18:12,200
Get ready for us
to critique your dishes.
380
00:18:12,200 --> 00:18:14,080
You've only got 45 minutes to go.
381
00:18:14,080 --> 00:18:16,040
Come on, guys! Come on!
382
00:18:16,040 --> 00:18:17,360
Come on! Keep pushing!
383
00:18:18,520 --> 00:18:21,080
Go, Steph! Go, Billie!
Go, Alvin! Go, Mon!
384
00:18:22,880 --> 00:18:24,440
MONTANA: Being a 75-minute cook,
385
00:18:24,440 --> 00:18:27,520
I'm working as quickly
as I can today.
386
00:18:27,520 --> 00:18:30,920
I have a look at my tempered
chocolate, and it's not right.
387
00:18:33,080 --> 00:18:34,960
TOMMY: Mon, is she tempered?
What's that?
388
00:18:34,960 --> 00:18:36,040
Is it tempered?
389
00:18:36,040 --> 00:18:37,960
It's tempered on these.
390
00:18:37,960 --> 00:18:41,000
I have tempered chocolate
so many times.
391
00:18:41,000 --> 00:18:44,480
Like, it's an element I know
I can do with my eyes closed.
392
00:18:44,480 --> 00:18:48,920
But the pressure of the elimination
is definitely getting to me today.
393
00:18:48,920 --> 00:18:50,640
Montana.
Hello, hello.
394
00:18:50,640 --> 00:18:51,920
What's going on there?
395
00:18:51,920 --> 00:18:54,120
That doesn't look right.
It's not tempered. No, it's not.
396
00:18:55,600 --> 00:18:58,480
Slow down a bit because
you're working so fast.
Yeah, yeah, yep.
397
00:18:58,480 --> 00:19:02,200
But, like, if you don't concentrate
and get this done, like, perfectly,
398
00:19:02,200 --> 00:19:03,640
that can send you home.
Yeah.
399
00:19:03,640 --> 00:19:06,400
There's only four of you and there
are only a few components.
Yep.
400
00:19:06,400 --> 00:19:09,400
Yep.
So we are going to be
splitting hairs today, I reckon.
401
00:19:19,760 --> 00:19:23,800
I have a look at my tempered
chocolate, and it's not right.
402
00:19:23,800 --> 00:19:24,880
JOCK: What's going on there?
403
00:19:24,880 --> 00:19:27,280
That doesn't look alright.
It's not tempered. No, it's not.
404
00:19:27,280 --> 00:19:28,960
The question is, do you know
where you went wrong?
405
00:19:28,960 --> 00:19:30,720
Because it doesn't look right.
Yes. Yes, no, I do.
406
00:19:30,720 --> 00:19:33,680
Slow down a bit because
you're working so fast.
Yeah, yep.
407
00:19:33,680 --> 00:19:35,840
Yeah, I'm just going to start again.
TOMMY: Good work, Montana.
408
00:19:35,840 --> 00:19:38,280
Fresh sheets. Fresh bowl. Fresh Mon.
Fresh everything.
409
00:19:38,280 --> 00:19:39,640
Yep, yep, yep, yep.
410
00:19:39,640 --> 00:19:43,120
MasterChef has been something
I've wanted to do since I was young,
411
00:19:43,120 --> 00:19:46,960
and knowing today could be
my last day in the competition
412
00:19:46,960 --> 00:19:48,080
doesn't feel great.
413
00:19:48,080 --> 00:19:50,040
MICHAEL: You need plenty
of chocolate in there.
Huh?
414
00:19:50,040 --> 00:19:51,320
You need plenty of chocolate
in there.
415
00:19:51,320 --> 00:19:53,440
I really want to prove
to the Favourites today
416
00:19:53,440 --> 00:19:55,040
that I'm here for a reason.
417
00:19:55,040 --> 00:19:57,160
Especially to Billie.
418
00:19:57,160 --> 00:19:59,600
Billie is such an idol to me.
419
00:19:59,600 --> 00:20:02,200
She is definitely someone
I have to thank
420
00:20:02,200 --> 00:20:04,880
for starting my passion for food.
421
00:20:07,400 --> 00:20:08,960
I do have to motor.
422
00:20:08,960 --> 00:20:10,080
Good luck.
Good luck!
423
00:20:10,080 --> 00:20:11,080
Thank you.
424
00:20:11,080 --> 00:20:13,320
ALDO: Come on, guys! Come on!
425
00:20:13,320 --> 00:20:15,360
BILLIE: Think I'm going OK for time
at the moment.
426
00:20:15,360 --> 00:20:16,960
My brownie's in the oven,
427
00:20:16,960 --> 00:20:18,640
I've just done
the tempered chocolate,
428
00:20:18,640 --> 00:20:21,000
and I'm starting
the mascarpone cream.
429
00:20:21,000 --> 00:20:24,720
Gotta keep an eye on that brownie.
That's the main part of this dish.
430
00:20:24,720 --> 00:20:25,800
So, yeah.
431
00:20:25,800 --> 00:20:27,400
OK so far.
432
00:20:28,960 --> 00:20:32,800
The review has some good clues
in there.
433
00:20:32,800 --> 00:20:35,360
"Six golden yolks
begin your velvet cream,
434
00:20:35,360 --> 00:20:39,760
"soon to be rich with mascarpone's
freshness and bite."
435
00:20:39,760 --> 00:20:43,080
So I put some egg yolks
into the stand mixer
436
00:20:43,080 --> 00:20:47,560
with some icing sugar, some cream
and some mascarpone cream,
437
00:20:47,560 --> 00:20:51,640
mix that all up together
until it's nice and thick,
438
00:20:51,640 --> 00:20:53,720
and then add in a shot of rum.
439
00:20:56,080 --> 00:20:57,160
Billie!
Hi.
440
00:20:57,160 --> 00:20:58,480
Hi, Billie.
How you doing?
441
00:20:58,480 --> 00:20:59,880
Going well so far.
442
00:20:59,880 --> 00:21:02,080
Pressure test. Like, you're
no stranger to pressure tests.
443
00:21:02,080 --> 00:21:03,960
No.
You look pretty comfortable.
444
00:21:03,960 --> 00:21:05,800
Yeah. I love tiramisu.
Yeah.
445
00:21:05,800 --> 00:21:07,720
I love brownie.
I'm just looking around.
446
00:21:07,720 --> 00:21:09,840
The bench is clean as a whistle.
447
00:21:09,840 --> 00:21:11,480
There's practically no pressure.
Exactly.
448
00:21:11,480 --> 00:21:14,080
Well, someone's going home.
449
00:21:14,080 --> 00:21:15,400
I'm just going to leave you
with that.
450
00:21:15,400 --> 00:21:17,560
Please do. Wonderful.
Gonna leave you with that.
451
00:21:17,560 --> 00:21:22,040
I'm really stoked to make top 12,
but not going further
452
00:21:22,040 --> 00:21:25,240
would be a really sad way
to go home.
453
00:21:25,240 --> 00:21:30,320
I've found pressure tests is where I
actively try to stay calm and clean
454
00:21:30,320 --> 00:21:34,880
so that I can, hopefully, cook well
and, hopefully, stay safe.
455
00:21:34,880 --> 00:21:37,880
All I can say is
words carry meaning.
456
00:21:37,880 --> 00:21:39,760
30 minutes to go.
457
00:21:39,760 --> 00:21:41,240
Come on, guys. You got this.
Let's go!
458
00:21:41,240 --> 00:21:43,520
Come on, guys. Come on!
Let's keep pushing.
459
00:21:44,680 --> 00:21:46,640
Couple more minutes.
460
00:21:46,640 --> 00:21:47,640
Come on!
461
00:21:50,320 --> 00:21:51,600
Let's go.
462
00:21:51,600 --> 00:21:53,160
STEPH: Come on. Be clean.
463
00:21:54,320 --> 00:21:56,720
Good one, Alvin.
You're going well.
464
00:22:01,080 --> 00:22:02,520
ALVIN: Tasting my mascarpone,
465
00:22:02,520 --> 00:22:06,840
I can taste that bite as described
by Mel in the review.
466
00:22:08,800 --> 00:22:12,600
I'm in my zone today, which is
a very comfortable feeling.
467
00:22:12,600 --> 00:22:15,040
I am definitely a tiramisu person.
468
00:22:15,040 --> 00:22:18,120
I judge a good Italian restaurant
with their tiramisu.
469
00:22:18,120 --> 00:22:23,120
My partner, he's half Italian,
so I know what flavours
470
00:22:23,120 --> 00:22:26,800
and what to lean on
to get the balance right.
471
00:22:26,800 --> 00:22:27,800
SARAH: You got this.
472
00:22:27,800 --> 00:22:31,840
So, with not much time to go, I get
on to the coffee caramel sauce.
473
00:22:31,840 --> 00:22:36,800
So you've got 125g and 125g...
474
00:22:36,800 --> 00:22:40,440
The chocolate coffee caramel sauce -
crucial.
475
00:22:40,440 --> 00:22:42,040
Yeah.
So just make sure it's delicious.
476
00:22:45,480 --> 00:22:48,280
You don't want to make any mistakes
here and 'whisk' going home.
477
00:22:48,280 --> 00:22:49,560
No.
478
00:22:49,560 --> 00:22:51,440
And whisk going home!
(LAUGHS)
479
00:22:51,440 --> 00:22:52,440
What the...?
480
00:22:59,560 --> 00:23:01,160
Come on, Mon. Hustle, mate.
481
00:23:01,160 --> 00:23:05,600
Being at the front bench, it's hard
to know where you sit in this cook.
482
00:23:07,160 --> 00:23:09,200
I've made my second batch
of tempered chocolate,
483
00:23:09,200 --> 00:23:12,160
and it's so much better
than the first batch.
484
00:23:12,160 --> 00:23:14,240
But as a result, I've lost time.
485
00:23:14,240 --> 00:23:16,200
I'm not taking the foot off the gas.
486
00:23:16,200 --> 00:23:18,760
There's still a few more elements
that I need to make perfect
487
00:23:18,760 --> 00:23:22,280
and get on the plate to keep myself
safe from that elimination.
488
00:23:22,280 --> 00:23:26,560
Waiting for this brownie to cook
is definitely a little bit of agony.
489
00:23:26,560 --> 00:23:31,040
If this brownie isn't cooked
perfectly, I'm basically done for.
490
00:23:32,160 --> 00:23:35,200
I'm just watching it like a hawk.
491
00:23:38,640 --> 00:23:41,120
I pull the brownie out,
put it on the bench,
492
00:23:41,120 --> 00:23:42,760
and I'm pretty happy with it.
493
00:23:42,760 --> 00:23:45,000
Based on what I know
from cooking a brownie,
494
00:23:45,000 --> 00:23:47,720
I think this one is cooked
pretty perfectly.
495
00:23:47,720 --> 00:23:48,920
DANIEL: Come on, Montana.
496
00:23:51,040 --> 00:23:52,320
Just keep working, guys.
497
00:23:58,040 --> 00:23:59,120
ALDO: Come on, Billie.
498
00:24:00,360 --> 00:24:02,240
SARAH: How'd your chocolate
look, Billie?
499
00:24:02,240 --> 00:24:04,640
Yeah. Happy with that. Yeah.
500
00:24:04,640 --> 00:24:07,880
I hate to say it, but the cracks
are starting to appear.
501
00:24:07,880 --> 00:24:09,760
You've only got 15 minutes to go.
502
00:24:09,760 --> 00:24:13,040
15 minutes! Come on, guys.
503
00:24:13,040 --> 00:24:15,000
MICHAEL: Let's go.
You got this, Steph.
504
00:24:17,000 --> 00:24:18,680
STEPH: My brownie is still
in the oven.
505
00:24:18,680 --> 00:24:20,400
It needs a little bit more to go.
506
00:24:20,400 --> 00:24:23,200
Slightly concerned, because everyone
seems to have pulled theirs out,
507
00:24:23,200 --> 00:24:27,080
but it's not coming out clean
and that's worrying me a bit.
508
00:24:27,080 --> 00:24:29,960
Everything else is
more or less going to plan.
509
00:24:29,960 --> 00:24:33,800
I have to just work fast
and careful.
510
00:24:33,800 --> 00:24:35,600
I think I'm in a good spot.
511
00:24:35,600 --> 00:24:40,000
I've been working on instinct
and powering through these elements.
512
00:24:40,000 --> 00:24:42,160
I am working on the caramel sauce.
513
00:24:42,160 --> 00:24:43,320
Hey, Aldo.
Yeah?
514
00:24:43,320 --> 00:24:45,960
How much is in the shot of coffee?
515
00:24:45,960 --> 00:24:47,120
How much is a shot of coffee?
516
00:24:47,120 --> 00:24:48,440
Yeah.
30mL.
517
00:24:48,440 --> 00:24:49,720
OK, thanks.
518
00:24:49,720 --> 00:24:51,880
That's a standard coffee espresso.
519
00:24:54,000 --> 00:24:56,720
Just added the caramel. She's done.
520
00:24:56,720 --> 00:24:58,200
She looks under control.
521
00:24:58,200 --> 00:24:59,520
Everything is going great.
522
00:24:59,520 --> 00:25:01,400
She has been slightly behind
at the beginning,
523
00:25:01,400 --> 00:25:03,440
but now she caught up perfectly
on everything.
524
00:25:03,440 --> 00:25:05,560
So...and she's a baker queen.
525
00:25:05,560 --> 00:25:07,240
So I got no concern about it.
526
00:25:07,240 --> 00:25:10,280
As I'm reading through the review
for what I have to do next...
527
00:25:11,600 --> 00:25:12,600
Shit.
528
00:25:12,600 --> 00:25:14,280
What?
529
00:25:14,280 --> 00:25:15,760
It's a vanilla bean pod.
530
00:25:15,760 --> 00:25:17,280
That's fine. Scrape it off now.
531
00:25:17,280 --> 00:25:19,840
I've got to put it in my brownie.
532
00:25:19,840 --> 00:25:21,360
Scrape... In your brownie?
533
00:25:21,360 --> 00:25:22,360
Yeah.
534
00:25:22,360 --> 00:25:25,200
(SIGHS) God, I missed something
in the brownie.
535
00:25:35,760 --> 00:25:38,760
I forgot to put it in my brownie.
536
00:25:38,760 --> 00:25:40,160
In your brownie?
Yeah.
537
00:25:40,160 --> 00:25:41,520
That's...
538
00:25:41,520 --> 00:25:44,520
(SIGHS) God, I missed something
in the brownie.
539
00:25:44,520 --> 00:25:47,920
I know that missing an ingredient...
540
00:25:47,920 --> 00:25:49,920
..people have gone home on that.
541
00:25:52,680 --> 00:25:54,320
I don't have time.
542
00:25:54,320 --> 00:25:58,040
I have to keep pushing.
I can't stop and give up now.
543
00:25:58,040 --> 00:26:00,480
I'm gonna have a dish
at the end of the day.
544
00:26:01,760 --> 00:26:04,120
If you're not plating up now,
you're in trouble,
545
00:26:04,120 --> 00:26:06,160
'cause you've only got
five minutes to go!
546
00:26:06,160 --> 00:26:09,200
(ALL SHOUT ENCOURAGEMENT)
547
00:26:09,200 --> 00:26:11,840
Keep pushing! Come on! No mistakes!
548
00:26:11,840 --> 00:26:14,160
Keep it up, Billie.
You're going well.
549
00:26:14,160 --> 00:26:17,000
It's just about taking our time and
making sure we're doing it right.
550
00:26:19,160 --> 00:26:20,880
Brownie's done and chilling.
551
00:26:20,880 --> 00:26:22,880
Cream is done and in the fridge.
552
00:26:22,880 --> 00:26:24,360
Caramel's done.
553
00:26:24,360 --> 00:26:27,840
Now it's time to cut the disc
of tempered chocolate.
554
00:26:27,840 --> 00:26:30,240
# Ba-ba-baaaah! #
555
00:26:30,240 --> 00:26:31,920
(GROANS)
556
00:26:31,920 --> 00:26:33,960
I hate this bit.
557
00:26:33,960 --> 00:26:37,840
I heat up a ring mould
so I can do a clean cut.
558
00:26:37,840 --> 00:26:39,880
I have to be really careful as well,
559
00:26:39,880 --> 00:26:42,640
because, you know,
you could easily break that ring.
560
00:26:42,640 --> 00:26:44,200
I lift one up...
561
00:26:46,120 --> 00:26:49,160
..and it looks like -
almost a full moon.
562
00:26:49,160 --> 00:26:51,800
So that one is plan B.
563
00:26:51,800 --> 00:26:53,680
OK, let's try again.
564
00:26:55,680 --> 00:26:57,400
JULIE: Now just take your time.
565
00:26:57,400 --> 00:27:00,560
KEYMA: Carefully, careful.
566
00:27:00,560 --> 00:27:02,800
Don't rush. Just this. OK.
567
00:27:02,800 --> 00:27:04,480
(SIGHS) Every time.
568
00:27:04,480 --> 00:27:06,760
This is really difficult.
569
00:27:06,760 --> 00:27:10,040
I realise that there's
no more time to waste.
570
00:27:10,040 --> 00:27:11,960
I've got one disc.
571
00:27:11,960 --> 00:27:15,360
It's not a perfect circle
but it'll have to do.
572
00:27:15,360 --> 00:27:19,240
Because I still have to finish
the entire Tipomisu.
573
00:27:20,160 --> 00:27:21,640
Brownie's looking good.
574
00:27:26,280 --> 00:27:29,000
Are you using that
to cut the middle of brownie?
575
00:27:29,000 --> 00:27:30,200
Yes.
It's huge.
576
00:27:30,200 --> 00:27:31,640
Little cutter.
577
00:27:31,640 --> 00:27:34,120
Like, if that's what it...
says, right?
578
00:27:34,120 --> 00:27:36,920
I've got my mascarpone
in the fridge.
579
00:27:36,920 --> 00:27:40,160
The caramel sauce is done
and the tempered chocolate's done.
580
00:27:40,160 --> 00:27:42,600
(SPECTATORS EXCLAIM)
TOMMY: What technique, Billie!
581
00:27:42,600 --> 00:27:44,440
There's quite a lot there! Oops.
582
00:27:44,440 --> 00:27:46,080
Not a drip, not a drop.
583
00:27:46,080 --> 00:27:49,080
I'm happy with the cook
on my brownie
584
00:27:49,080 --> 00:27:52,840
so the only thing left to do
is assemble this dish.
585
00:27:53,920 --> 00:27:55,400
As I'm plating...
586
00:27:56,840 --> 00:27:59,280
..it's all starting to make
a bit more sense.
587
00:27:59,280 --> 00:28:00,760
Lovely, Billie.
588
00:28:00,760 --> 00:28:03,960
Now I can see
that the mascarpone cream
589
00:28:03,960 --> 00:28:05,760
has to go IN the ring of brownie
590
00:28:05,760 --> 00:28:09,360
and the tempered chocolate disc
will fit perfectly on top.
591
00:28:09,360 --> 00:28:11,040
And then Mel's written,
592
00:28:11,040 --> 00:28:14,320
"Generous dollops of
mascarpone cream around the plate"
593
00:28:14,320 --> 00:28:17,720
so just go for it and start piping.
(CHUCKLES)
594
00:28:17,720 --> 00:28:20,280
ALDO: Come on, guys,
put it on the plate. C'mon.
595
00:28:20,280 --> 00:28:23,080
Put it on the plate, c'mon. Come on!
MICHAEL: Let's go, guys. C'mon!
596
00:28:23,080 --> 00:28:26,000
Three minutes to go!
Ho-ho! Let's go!
597
00:28:26,000 --> 00:28:27,960
Alright, guys,
you got three minutes!
598
00:28:27,960 --> 00:28:29,720
You got this!
599
00:28:29,720 --> 00:28:31,680
MONTANA: I'm really happy
with how my brownie looks
600
00:28:31,680 --> 00:28:34,040
and I'm feeling pretty OK
at the moment.
601
00:28:34,040 --> 00:28:37,400
My two main elements are on the plate
and my caramel sauce is done.
602
00:28:37,400 --> 00:28:39,840
But getting this tempered chocolate
off the acetate
603
00:28:39,840 --> 00:28:41,280
is probably the biggest struggle.
604
00:28:42,440 --> 00:28:45,320
TOMMY: Nice and gently, yeah, Mon?
Yep.
605
00:28:45,320 --> 00:28:47,320
Try peeling as well, if you have to.
606
00:28:47,320 --> 00:28:50,840
I'm freaking out that I'm not
even gonna have anything
607
00:28:50,840 --> 00:28:53,840
in the form of a disc at all
to get on to this plate.
608
00:28:53,840 --> 00:28:55,440
(SIGHS) God.
609
00:28:55,440 --> 00:28:58,360
I'm just gonna have to get what I can
from this sheet
610
00:28:58,360 --> 00:29:00,640
with the smaller ring cutter.
611
00:29:00,640 --> 00:29:04,000
You got it, Montana.
Oh, that's it, that's it. OK.
612
00:29:04,000 --> 00:29:05,640
What is she doing?
613
00:29:06,800 --> 00:29:09,880
What's she doing? She's using
the small cutter to cut...
614
00:29:09,880 --> 00:29:12,080
To go home on a dessert
615
00:29:12,080 --> 00:29:14,320
would be probably
the most heartbreaking thing.
616
00:29:14,320 --> 00:29:15,920
Don't forget your cocoa powder.
617
00:29:15,920 --> 00:29:17,920
Just need to finish
with everything I've got.
618
00:29:17,920 --> 00:29:20,560
Let's go! Let's go!
Good work, Mon.
619
00:29:20,560 --> 00:29:22,920
Guys, get your skates on!
You've only got one minute.
620
00:29:22,920 --> 00:29:24,000
ANDY: C'mon!
Come on!
621
00:29:24,000 --> 00:29:27,320
Come oooooooon! Come on, guys!
On the plate!
622
00:29:29,320 --> 00:29:32,720
DANIEL: Let's go, guys!
Finish it off! Finish it off, Steph!
623
00:29:32,720 --> 00:29:34,040
STEPH: Feeling flustered.
624
00:29:34,040 --> 00:29:35,880
This isn't where I wanna be.
625
00:29:37,680 --> 00:29:39,360
It's stuck on the...
SARAH: Get a knife.
626
00:29:39,360 --> 00:29:40,760
MICHAEL: Just push
the nozzle down a bit.
627
00:29:40,760 --> 00:29:44,520
I am worried. I know I'm missing
the vanilla in the brownie.
628
00:29:44,520 --> 00:29:46,960
But I don't have time
to worry about it.
629
00:29:46,960 --> 00:29:49,120
Just fill it in.
Just fill. Don't worry about...
630
00:29:49,120 --> 00:29:51,720
I have to get everything
on the plate.
631
00:29:51,720 --> 00:29:53,840
Beautiful. Beautiful, Steph!
Come on!
632
00:29:53,840 --> 00:29:58,040
All my other elements are done
and I think they taste really good
633
00:29:58,040 --> 00:30:00,400
but it's not over
until the fat lady sings.
634
00:30:01,640 --> 00:30:03,560
Steph, the cocoa.
635
00:30:03,560 --> 00:30:06,040
Do you need to dust it with cocoa?
Huh?
636
00:30:06,040 --> 00:30:07,360
Cocoa, cocoa, cocoa!
Cocoa!
637
00:30:07,360 --> 00:30:10,680
We're going to the tasting room
in 10!
638
00:30:10,680 --> 00:30:13,960
ALL: 9! 8! 7!
639
00:30:13,960 --> 00:30:17,080
6! 5! 4!
640
00:30:17,080 --> 00:30:20,000
3! 2! 1!
641
00:30:20,000 --> 00:30:22,720
That's it!
(CHEERING AND APPLAUSE)
642
00:30:28,120 --> 00:30:30,360
How'd you go?
Oh...
643
00:30:30,360 --> 00:30:33,280
These pressure tests are not easy.
644
00:30:33,280 --> 00:30:36,560
I missed an element in the brownie,
so I am worried about that.
645
00:30:36,560 --> 00:30:40,680
But, at the end of the day,
I just have to hope for the best.
646
00:30:45,600 --> 00:30:48,520
ALL: Good luck, Billie.
BILLIE: Thank you.
647
00:30:50,520 --> 00:30:53,320
I'm happy with how the dish looks.
648
00:30:53,320 --> 00:30:56,520
I'm pretty happy with how
the brownie's cooked.
649
00:30:56,520 --> 00:31:00,160
Everything else,
I think I'm just not sure about.
650
00:31:00,160 --> 00:31:02,560
Because I have no frame
of reference.
651
00:31:03,640 --> 00:31:06,800
But it's all really tasty.
652
00:31:06,800 --> 00:31:09,080
There's nothing more I can do,
653
00:31:09,080 --> 00:31:13,440
apart from hope that I've done
enough to stay in the competition.
654
00:31:15,080 --> 00:31:16,800
Hi. Hello.
ANDY: Hey, Billie.
655
00:31:25,880 --> 00:31:28,080
JOCK: Billie?
Mm-hm.
656
00:31:28,080 --> 00:31:29,520
Do you wanna see the real deal?
657
00:31:30,600 --> 00:31:33,640
I dunno. Yeah, I guess so.
(ALL LAUGH)
658
00:31:33,640 --> 00:31:34,840
Andreas.
659
00:31:38,120 --> 00:31:40,040
Oh, wow. OK.
660
00:31:42,760 --> 00:31:44,360
Not too bad, though, right?
Not too bad.
661
00:31:44,360 --> 00:31:46,160
Yeah, I'm happy with that.
It's pretty close.
662
00:31:46,160 --> 00:31:48,520
Yeah. Yeah.
663
00:31:48,520 --> 00:31:50,480
Alright, we're gonna taste it,
Billie.
664
00:31:50,480 --> 00:31:51,880
Sauce her up.
665
00:31:52,960 --> 00:31:54,680
MEL: Yeah.
666
00:31:59,640 --> 00:32:02,080
Thanks, Billie.
Thank you.
Thank you.
667
00:32:04,160 --> 00:32:05,480
OK.
668
00:32:06,760 --> 00:32:09,040
Some nice detail there.
ANDREAS: Yeah.
669
00:32:12,680 --> 00:32:13,760
(CRACK!)
670
00:32:13,760 --> 00:32:15,680
Hey.
That sounds good.
671
00:32:15,680 --> 00:32:17,480
Seems good to me.
672
00:32:22,920 --> 00:32:24,320
Thank you.
673
00:32:49,200 --> 00:32:51,680
It is identical to yours.
674
00:32:51,680 --> 00:32:54,640
The flavour of the brownie
is identical to yours.
675
00:32:54,640 --> 00:32:58,240
The sauce, consistency and flavour
is fantastic.
676
00:32:59,360 --> 00:33:01,520
You can taste the caramel,
you can taste the chocolate,
677
00:33:01,520 --> 00:33:03,160
you can taste the coffee.
678
00:33:03,160 --> 00:33:05,560
Good pinch of salt in there,
as there was in yours.
679
00:33:05,560 --> 00:33:07,480
I think it's very well done.
680
00:33:07,480 --> 00:33:10,240
Overall, I think it ate really well.
Mm.
681
00:33:10,240 --> 00:33:12,320
Great tempered chocolate.
682
00:33:12,320 --> 00:33:15,680
They taste pretty much the same
as the one we make.
683
00:33:15,680 --> 00:33:16,680
Yep.
684
00:33:16,680 --> 00:33:20,480
Billie. Just...I mean,
we try and put her under pressure...
685
00:33:20,480 --> 00:33:22,200
It's pretty hard.
686
00:33:22,200 --> 00:33:24,480
I mean, she's no stranger
to a pressure test
687
00:33:24,480 --> 00:33:27,400
and maybe that's why
she's unflusterable.
688
00:33:27,400 --> 00:33:30,400
"Unflusterable" -
I should have put THAT in there.
689
00:33:30,400 --> 00:33:31,960
(CHUCKLES)
690
00:33:35,080 --> 00:33:36,520
ALVIN: Good luck.
MONTANA: Oh, thanks.
691
00:33:36,520 --> 00:33:38,480
BILLIE: Good luck, Montana.
STEPH: Good luck.
692
00:33:38,480 --> 00:33:40,040
See ya.
693
00:33:40,040 --> 00:33:43,320
I definitely am concerned
for my safety in this competition
694
00:33:43,320 --> 00:33:46,480
after today's cook.
I know this isn't perfect.
695
00:33:46,480 --> 00:33:50,120
I know that tempered chocolate disc
isn't the right size.
696
00:33:50,120 --> 00:33:53,800
But I hope that this dish
resembles Andreas's
697
00:33:53,800 --> 00:33:55,800
as best as I possibly could.
698
00:33:57,960 --> 00:33:59,600
JOCK: Montana.
Hello.
699
00:33:59,600 --> 00:34:02,040
How you doing?
(CHUCKLES) Yeah, alright.
700
00:34:02,040 --> 00:34:03,920
Ooh.
As good as I can be.
701
00:34:08,320 --> 00:34:10,200
Would you like to see?
Yes.
702
00:34:10,200 --> 00:34:13,080
I would love to see.
Andreas.
703
00:34:20,200 --> 00:34:21,760
Interesting.
704
00:34:29,000 --> 00:34:30,680
ANNOUNCER: Missed an episode
of MasterChef?
705
00:34:30,680 --> 00:34:33,200
Catch up on the latest culinary
action, enjoy another serving
706
00:34:33,200 --> 00:34:35,240
or savour past seasons at:
707
00:34:53,040 --> 00:34:54,320
MONTANA: Interesting.
708
00:34:56,880 --> 00:34:58,040
Looks a little different.
709
00:34:58,040 --> 00:35:00,000
Obviously, the size
of my disc is different,
710
00:35:00,000 --> 00:35:01,840
the colour of the cream's
a little different,
711
00:35:01,840 --> 00:35:05,080
but...mm...OK.
712
00:35:05,080 --> 00:35:07,880
So, we'll taste now,
and...good luck.
713
00:35:07,880 --> 00:35:08,880
Yes. Thank you.
714
00:35:08,880 --> 00:35:10,920
JOCK: Sauce her up.
Sauce her up? Alright.
715
00:35:17,040 --> 00:35:18,560
Thank you, Montana.
Thank you, guys.
716
00:35:18,560 --> 00:35:20,080
Thanks, Montana.
Thank you.
717
00:35:22,400 --> 00:35:25,320
OK, well, there are some
very obvious differences
718
00:35:25,320 --> 00:35:27,520
between yours and Montana's.
719
00:35:27,520 --> 00:35:28,720
Yep.
720
00:35:28,720 --> 00:35:32,040
But...what do we think in general?
721
00:35:32,040 --> 00:35:36,680
ANDY: The chocolate ring is
definitely the one that stands out.
722
00:35:36,680 --> 00:35:38,840
How's the 'schnap'?
723
00:35:38,840 --> 00:35:40,080
(CRACK!)
724
00:35:40,080 --> 00:35:41,280
JOCK: Yeah.
725
00:35:41,280 --> 00:35:44,800
It's actually a nice...
a nice snap on the chocolate.
726
00:36:13,760 --> 00:36:15,720
Visually, I think people might say,
727
00:36:15,720 --> 00:36:19,000
"Oh, well, that looks
so different to yours."
728
00:36:19,000 --> 00:36:21,960
But I think, in terms
of the way it eats together,
729
00:36:21,960 --> 00:36:24,680
the experience isn't
too far of a departure
730
00:36:24,680 --> 00:36:27,640
from the experience of eating
the original Tipomisu.
731
00:36:27,640 --> 00:36:28,920
Yeah.
732
00:36:28,920 --> 00:36:31,560
The texture of the brownie
is really lovely.
733
00:36:31,560 --> 00:36:33,880
It is exactly what it needed to be.
734
00:36:33,880 --> 00:36:37,800
Not too fudgy,
not too crumbly, cakey either,
735
00:36:37,800 --> 00:36:40,600
and enough just to be able
to hold that really lovely shape
736
00:36:40,600 --> 00:36:43,480
and the mascarpone within.
737
00:36:43,480 --> 00:36:44,960
The chocolate sauce is great.
738
00:36:44,960 --> 00:36:46,640
I reckon there's a little bit
more coffee in there -
739
00:36:46,640 --> 00:36:47,920
doesn't bother me at all -
740
00:36:47,920 --> 00:36:50,520
and it's seasoned nicely
with salt as well.
741
00:36:50,520 --> 00:36:52,600
Also, the chocolate, obviously,
742
00:36:52,600 --> 00:36:56,240
wasn't the full size of the circle
like yours was.
743
00:36:56,240 --> 00:36:57,560
The only thing, like, for me
744
00:36:57,560 --> 00:37:00,800
is that I feel like
the pressure test really got to her.
745
00:37:00,800 --> 00:37:03,280
Yeah.
Technically, it's pretty good.
746
00:37:03,280 --> 00:37:05,720
I just feel like the pressure
747
00:37:05,720 --> 00:37:08,800
really got to her
final presentation mostly.
748
00:37:08,800 --> 00:37:10,000
Yeah.
749
00:37:15,440 --> 00:37:17,800
Good luck.
Good luck.
750
00:37:17,800 --> 00:37:19,920
ALVIN: My interpretation
of the review -
751
00:37:19,920 --> 00:37:24,760
is this what I'm seeing now
on the plate, and am I happy with it?
752
00:37:24,760 --> 00:37:25,920
Yes.
753
00:37:25,920 --> 00:37:30,600
I'd be happier if there's a complete
disc of tempered chocolate.
754
00:37:31,880 --> 00:37:33,160
Alvin!
MEL: Hi!
755
00:37:33,160 --> 00:37:34,360
Hi.
Alvin!
756
00:37:34,360 --> 00:37:35,680
ANDREAS: Hi.
757
00:37:40,960 --> 00:37:42,120
Alvin.
758
00:37:42,120 --> 00:37:43,760
First things first,
759
00:37:43,760 --> 00:37:45,800
should we have a look under there?
760
00:37:45,800 --> 00:37:47,880
Oh...
See what you're comparing to?
761
00:37:47,880 --> 00:37:49,400
Yes.
Let's go.
762
00:37:54,600 --> 00:37:56,200
Oh!
763
00:37:56,200 --> 00:37:57,320
Thoughts?
764
00:37:58,800 --> 00:38:01,640
I'm happy...ish.
765
00:38:01,640 --> 00:38:03,000
OK.
MEL: Ish?
766
00:38:03,000 --> 00:38:04,760
Well, I think so.
767
00:38:04,760 --> 00:38:06,800
(LAUGHS)
768
00:38:06,800 --> 00:38:09,200
Do you want to sauce it up?
And then we'll taste.
769
00:38:20,120 --> 00:38:21,560
Thanks, Alvin.
ANDREAS: Thanks, Alvin.
770
00:38:21,560 --> 00:38:23,120
Thank you.
Thanks, Alvin.
771
00:38:27,360 --> 00:38:30,160
OK, so, some slightly...
772
00:38:31,280 --> 00:38:36,040
..diplomatic placing
of the mascarpone cream.
773
00:38:37,080 --> 00:38:39,600
It looks pretty good, actually.
774
00:38:39,600 --> 00:38:42,840
We'll find out how it tastes
in a minute, though.
775
00:38:42,840 --> 00:38:44,080
Let's hear that chocolate.
776
00:38:45,480 --> 00:38:47,600
(CRACK!)
777
00:38:47,600 --> 00:38:49,080
Sounds good.
778
00:38:54,520 --> 00:38:55,920
Thank you.
779
00:39:10,560 --> 00:39:12,040
How good's this chocolate sauce?
780
00:39:12,040 --> 00:39:14,160
Yeah. And the cream, I think.
781
00:39:14,160 --> 00:39:17,600
It's all good.
It eats really well together.
782
00:39:17,600 --> 00:39:20,600
Alvin, I think he's
done it again, hasn't he?
783
00:39:20,600 --> 00:39:23,600
Like, the fact
that Jock's down there
784
00:39:23,600 --> 00:39:26,560
hoovering up the last
of the chocolate sauce,
785
00:39:26,560 --> 00:39:28,000
the chocolate coffee caramel...
786
00:39:28,000 --> 00:39:29,840
How good is it?
It is very, very good.
787
00:39:29,840 --> 00:39:33,240
I would say
nearly identical to yours...
Yeah.
788
00:39:33,240 --> 00:39:35,840
..both in texture,
but also in flavour.
789
00:39:35,840 --> 00:39:36,920
Loved the cream.
790
00:39:36,920 --> 00:39:39,560
I thought it had the right amount
of lightness, freshness,
791
00:39:39,560 --> 00:39:43,440
the balance of flavour, and just
the light hint of rum through it.
792
00:39:43,440 --> 00:39:46,760
I think it eats really, really well.
Yeah.
793
00:39:46,760 --> 00:39:49,320
The brownie's probably 5% off.
794
00:39:49,320 --> 00:39:51,640
Just a little bit over, but, yeah.
Just a tiny little bit.
795
00:39:51,640 --> 00:39:53,320
It's really not that much.
796
00:39:53,320 --> 00:39:54,600
And then he's managed to get
797
00:39:54,600 --> 00:39:57,600
seven-eighths of the disc
of chocolate on there,
798
00:39:57,600 --> 00:39:58,600
you know what I mean?
799
00:39:58,600 --> 00:40:00,440
But it was tempered nicely,
there was a nice snap to it.
800
00:40:00,440 --> 00:40:02,760
so, you know,
I'm really proud of him.
801
00:40:02,760 --> 00:40:03,880
Yeah.
802
00:40:08,000 --> 00:40:10,680
ALL: Good luck, Steph.
Thank you, guys.
803
00:40:15,000 --> 00:40:17,160
(EXHALES NERVOUSLY)
804
00:40:23,240 --> 00:40:24,880
Hey, hey.
Hi.
805
00:40:24,880 --> 00:40:27,200
How are you going?
I'm OK, I guess.
806
00:40:29,000 --> 00:40:31,560
I know I'm missing the vanilla.
807
00:40:31,560 --> 00:40:35,000
But I just have to trust
that what I did is enough.
808
00:40:49,240 --> 00:40:50,800
MEL: Hey, hey.
Hi.
809
00:40:50,800 --> 00:40:53,000
How are you going?
I'm OK, I guess.
810
00:40:53,000 --> 00:40:54,480
OK, you guess?
811
00:40:54,480 --> 00:40:57,400
Well, it's a pressure test, right?
Of course.
812
00:40:59,000 --> 00:41:01,960
Would you like to see
what you're up against?
813
00:41:01,960 --> 00:41:03,120
OK.
814
00:41:12,160 --> 00:41:13,720
How do you feel?
815
00:41:13,720 --> 00:41:16,520
Yeah, I mean,
noticeable differences.
816
00:41:19,160 --> 00:41:21,520
Now, would you please sauce?
And we'll taste.
817
00:41:29,000 --> 00:41:30,800
JOCK: Thank you, Steph.
Thank you.
Thanks, Steph.
818
00:41:30,800 --> 00:41:32,200
ANDY: Thanks, Steph.
Thank you.
819
00:41:35,960 --> 00:41:37,640
MEL: OK.
820
00:41:37,640 --> 00:41:39,720
What do we think - presentation?
821
00:41:41,440 --> 00:41:43,200
Presentation...
822
00:41:43,200 --> 00:41:46,240
You can see the hot chocolate's
started to melt the chocolate
823
00:41:46,240 --> 00:41:47,480
and there's a big dip.
824
00:41:47,480 --> 00:41:50,040
So, obviously, the cream
isn't so much there.
825
00:41:50,040 --> 00:41:53,040
I'm going to lift it off
and have a little look, actually.
826
00:41:59,040 --> 00:42:01,280
There's a lot less.
827
00:42:01,280 --> 00:42:02,720
Yeah.
It's like half full.
828
00:42:24,600 --> 00:42:28,360
As I feared, not putting
the vanilla in there,
829
00:42:28,360 --> 00:42:29,680
missing it out in the recipe,
830
00:42:29,680 --> 00:42:33,040
has actually forced
this eggy flavour...
831
00:42:34,360 --> 00:42:36,960
..which is completely distracting,
on top of the fact
832
00:42:36,960 --> 00:42:39,800
there's not enough cream,
you know, to round it out.
833
00:42:39,800 --> 00:42:41,840
The chocolate sauce,
I think, was good.
Mm.
834
00:42:41,840 --> 00:42:45,920
It had the coffee...the amount
was really, really good.
835
00:42:45,920 --> 00:42:46,920
Yep.
836
00:42:46,920 --> 00:42:48,640
Presentation was fine.
837
00:42:48,640 --> 00:42:50,000
Yeah.
838
00:42:50,000 --> 00:42:52,200
She's done some reasonable work
on the other elements,
839
00:42:52,200 --> 00:42:54,640
but when the brownie
tastes like that...
840
00:42:56,840 --> 00:42:59,160
And the brownie - let's face it,
the cooking of the brownie
841
00:42:59,160 --> 00:43:02,720
and the ratios of
the ingredients in the brownie
842
00:43:02,720 --> 00:43:04,840
is probably one of
the main things in this recipe.
843
00:43:04,840 --> 00:43:06,640
Mm-hm.
It's hard to get away from.
844
00:43:16,440 --> 00:43:19,120
Andreas, that was
a tough challenge in the end.
845
00:43:19,120 --> 00:43:20,680
How do you think the guys went?
846
00:43:21,840 --> 00:43:24,840
Well, I think, considering
they went pretty much blind...
847
00:43:27,520 --> 00:43:29,280
..they all did quite well.
848
00:43:31,000 --> 00:43:33,640
Well, it's been a day to remember.
849
00:43:33,640 --> 00:43:36,960
Everyone, shall we give it up
for Andreas Papadakis?
850
00:43:36,960 --> 00:43:38,320
JOCK: Yep!
851
00:43:47,600 --> 00:43:50,440
Montana, Steph, Alvin and Billie...
852
00:43:51,440 --> 00:43:53,680
..this pressure test
was unlike the others.
853
00:43:55,080 --> 00:43:57,320
You had to rely on your instincts.
854
00:43:58,320 --> 00:44:03,600
But, unfortunately, one of you
was consumed by today's pressure...
855
00:44:05,800 --> 00:44:09,160
..and it showed on both
the plate and our palate.
856
00:44:11,040 --> 00:44:12,240
Steph.
857
00:44:14,040 --> 00:44:17,760
Your brownie was missing
that crucial ingredient, vanilla.
858
00:44:20,680 --> 00:44:22,600
And, as a result,
859
00:44:22,600 --> 00:44:25,600
it tasted overwhelmingly eggy.
860
00:44:28,320 --> 00:44:31,960
Because the brownie was
the foundation of Andreas's dish...
861
00:44:33,960 --> 00:44:36,040
..unfortunately,
862
00:44:36,040 --> 00:44:38,280
that's the reason
why you're going home today.
863
00:44:48,240 --> 00:44:50,960
You know, it's been
an incredible experience.
864
00:44:50,960 --> 00:44:54,280
It's been such an honour
to cook for you guys.
865
00:44:54,280 --> 00:44:56,400
And it's been such a privilege
866
00:44:56,400 --> 00:44:59,200
to get to know
the people that I've met.
867
00:45:01,080 --> 00:45:05,720
I have a boatload
of incredible memories
868
00:45:05,720 --> 00:45:08,880
in and outside of this kitchen.
869
00:45:08,880 --> 00:45:12,760
And for that, I thank you guys
for this incredible experience.
870
00:45:14,480 --> 00:45:19,200
Steph, every time we see you cook
in the kitchen, you were shining.
871
00:45:19,200 --> 00:45:23,160
You brought so much
into this kitchen
872
00:45:23,160 --> 00:45:26,040
and we've loved watching you
explore your food identity
873
00:45:26,040 --> 00:45:27,720
on every plate
that you've brought us.
874
00:45:29,560 --> 00:45:32,120
But, for now, it's time
to say goodbye.
875
00:45:32,120 --> 00:45:33,640
Thank you.
876
00:45:35,200 --> 00:45:38,040
To go out on a dessert...
Well done, Steph.
877
00:45:38,040 --> 00:45:39,600
We had such a good time.
Thank you.
878
00:45:39,600 --> 00:45:43,520
..is honestly so cliched. (LAUGHS)
879
00:45:43,520 --> 00:45:45,320
Thank you, Andreas.
Thank you.
880
00:45:45,320 --> 00:45:47,200
It was a pleasure.
881
00:45:47,200 --> 00:45:49,480
The thing I'll miss the most
is the people.
882
00:45:49,480 --> 00:45:50,840
Thanks for cooking for us.
883
00:45:50,840 --> 00:45:52,760
Thank you so much for everything.
Thanks.
884
00:45:52,760 --> 00:45:54,000
Guys.
885
00:45:54,000 --> 00:45:55,160
Aldo.
886
00:45:56,360 --> 00:45:57,840
It's OK.
887
00:45:57,840 --> 00:46:00,720
I got to meet some of my food heroes,
which is crazy -
888
00:46:00,720 --> 00:46:02,480
like Billie, Sashi, Julie -
889
00:46:02,480 --> 00:46:04,680
and then I got new food heroes.
890
00:46:04,680 --> 00:46:06,680
(APPLAUSE)
Bring it in. Bring it in.
891
00:46:08,360 --> 00:46:09,840
Thank you, guys.
892
00:46:11,000 --> 00:46:12,440
ALDO: Hey!
893
00:46:12,440 --> 00:46:16,520
Give it up for Steph, everybody!
894
00:46:20,560 --> 00:46:23,280
There are times where
you just grow as a person
895
00:46:23,280 --> 00:46:24,960
because you put yourself out there.
896
00:46:24,960 --> 00:46:26,080
(SIGHS)
897
00:46:26,080 --> 00:46:27,920
And MasterChef is one of them.
898
00:46:29,320 --> 00:46:32,400
ANNOUNCER: Tomorrow night
on MasterChef Australia
899
00:46:32,400 --> 00:46:34,720
it's a restaurant rumble.
900
00:46:34,720 --> 00:46:37,200
MINDY: Today is a baptism of fire.
901
00:46:37,200 --> 00:46:38,840
DANIEL: Let's go,
guys! Come on!
902
00:46:38,840 --> 00:46:40,920
They're taking over
two kitchens
903
00:46:40,920 --> 00:46:42,600
for a service
challenge...
904
00:46:42,600 --> 00:46:43,760
TOMMY: It's
all hands on deck.
905
00:46:43,760 --> 00:46:45,480
Everybody's gotta
drop what they're
doing.
906
00:46:46,920 --> 00:46:49,800
..and a shot
at immunity.
907
00:46:52,200 --> 00:46:54,680
Captions by Red Bee Media
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