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ANNOUNCER: Previously
on MasterChef Australia,
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00:00:03,480 --> 00:00:07,520
Finals Week got off
to a cracking start...
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00:00:07,520 --> 00:00:09,000
Keep pushing.
(CRACK!)
There you go.
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00:00:09,000 --> 00:00:10,360
..in Tasmania.
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00:00:10,360 --> 00:00:12,040
ALVIN: The pressure is on.
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00:00:12,040 --> 00:00:17,200
But we had to say goodbye
to two MasterChef legends.
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ALVIN: The Alvin walking out of this
competition is a bit more confident
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00:00:20,320 --> 00:00:23,600
and unabashedly Alvin Quah.
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00:00:23,600 --> 00:00:26,240
JULIE: It was a big decision
to come back,
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00:00:26,240 --> 00:00:30,200
but I'll never regret saying yes
to that, to...to MasterChef.
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00:00:30,200 --> 00:00:33,160
It's...it's a huge part of my life.
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00:00:33,160 --> 00:00:38,080
Then Billie blasted through
the final immunity challenge...
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00:00:38,080 --> 00:00:40,920
ANDY: It was a masterclass
in technical cooking.
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00:00:40,920 --> 00:00:43,800
..and was fast-tracked
to the semifinals.
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DANIEL: Onya, Billie!
KEYMA: Well done, Billie!
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BILLIE: I can't believe it!
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Tonight,
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it's a pressure test
from an Australian icon.
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DANIEL: This is going to be
so, so tough.
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And one more incredible cook
will be going home.
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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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KEYMA: Top four already,
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but it's going to be so tough
to beat Daniel and Sarah.
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They're definitely amazing.
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I have to work hard,
and I'm here to fight.
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So, bring it.
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(APPLAUSE)
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DANIEL: I've got a lot of respect
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for the two girls
I'm going up against today
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because they're both amazing women,
they're both very talented cooks.
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We've all earned
our position here, I think.
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And it comes down to
who can just do better on the day.
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SARAH: Today's an elimination.
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Missing out on getting to the final
would be so disappointing.
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I feel like I've come so far
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and I've filled up my tool bag
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with all the tools I need
to get through this.
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Whatever is in store for us,
it's going to be a battle.
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I bet you're dying to find out
what today's challenge is.
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Well, it is...
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..a pressure test.
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(WHISTLES)
(LAUGHS)
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And today's pressure test is going
to put you through the wringer.
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(CHUCKLES)
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Although one of you
will be going home today,
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the good news is, two of you
will join Billie in the top three
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and be cooking in the semifinal
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of MasterChef 2022.
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ANDY: Yep.
JOCK: Yep.
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(APPLAUSE)
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Who would've thought?
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The only thing that stands
between you and that moment
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are the two cloches behind us.
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These dishes come from someone
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who only sets pressure tests at
the pointy end of the competition.
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Oh...
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And his dishes are some of
the most illustrious and punishing
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in MasterChef history.
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He is one of the most awarded chefs
in Australia,
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at the helm of one of
the world's best restaurants.
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It has held three chef's hats
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for an unprecedented
18 consecutive years.
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Wow.
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I think you know
who I'm talking about.
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Please welcome,
from Quay and Bennelong in Sydney,
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Peter Gilmore!
ANDY: Yes! Yeah!
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(APPLAUSE AND WHISTLING)
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ANDY: Yeah, Pete!
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DANIEL: Peter Gilmore
walks through the door.
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He's the man.
He's a deadset legend, eh.
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You know, doing Peter Gilmore dishes,
they're really, really particular.
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Everything has a place
on that plate.
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Everything is there for a reason.
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This is going to be so, so tough.
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How you going?
Bring it in, mate.
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It's good to see you, buddy.
And you. Are you well?
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Excellent. Very good.
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KEYMA: Oh, my God! Peter Gilmore!
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Oh, I'm so happy
to see Peter Gilmore.
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I can't believe it!
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Such an amazing chef.
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I admire him so much.
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As a fan of the show
for so many years,
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I know his challenges are the best.
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His energy is amazing. His smile.
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Who cannot love Peter Gilmore?
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Pete. How you been?
Very good, mate. Very good.
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How's things at Quay and Bennelong?
Ah, very good.
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It's good to be back.
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And the restaurant business is going
exceptionally well at the moment,
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which is great.
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Obviously, people can't look at you
or think about you
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without thinking about the Snow Egg.
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Yeah.
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Or White Coral, right?
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Yeah.
Just world-renowned dishes.
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Would you like to, uh...?
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Would you like to show them
what they're cooking?
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Yeah, absolutely.
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Guys? Ready to find out?
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ALL: Yes.
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Alright, Pete. Do the honours, mate.
OK. Alright.
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Gosh.
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Alright, guys.
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So, today, you'll be cooking
two of my dishes.
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Both of these dishes are from Quay.
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Firstly, you have...
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(KEYMA GASPS)
Ooh.
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(LAUGHS) What?!
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Raw Abrolhos Island scallops,
katsuobushi cream,
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Ossetra caviar
and sea-cucumber crackling.
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Wow.
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Sounds incredible.
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And...
And...
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..it's what I like to call...
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..Moo.
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What?!
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As in moo-cow.
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(LAUGHTER)
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KEYMA: Cool.
SARAH: Whoa, that looks
so beautiful.
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DANIEL: It took me a bit
to register that.
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SARAH: One sweet and one savoury.
That is just so insane.
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This is classic Peter Gilmore.
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Seeing these two incredible dishes,
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it starts to really hit home
how complex this is going to be.
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JOCK: Soak in what it looks like
and how it's plated. Right?
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The placement of each of the things,
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00:07:14,400 --> 00:07:17,080
this is particularly important.
PETER: Yeah.
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You have to construct this
so it all comes together.
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00:07:21,240 --> 00:07:22,640
And then, as you're eating it,
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you're getting a little bit
of everything on your spoon.
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First is the savoury dish.
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Underneath is katsuobushi cream.
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That's made with
a really complex stock.
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And you're going to be adding
the katsuobushi
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and you're going to be setting it
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with gelatin
and a little bit of cream.
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Then you've got scallops,
sea-cucumber crackling,
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Ossetra caviar,
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with a little bit of kombu,
phlox flowers and green walnuts.
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00:07:47,920 --> 00:07:50,240
Let me guess. The walnuts are peeled.
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Oh, yeah.
You're peeling your walnuts.
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Have you ever peeled a walnut?
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Oh! You guys are gonna
have so much fun today!
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(LAUGHS)
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KEYMA: The simplicity of
Peter Gilmore's dishes
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they just make it look easy,
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but they're not.
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I mean, Peter is a great chef,
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and all...all of his dishes
are super technical.
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So, this is going to be super hard.
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Daniel, you have a look of confusion,
my man. What's happening?
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It just wasn't what I expected.
Really?
Mm.
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DANIEL: I'm trying to take
a mental note of the airiness of it.
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The scallops are like butter.
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The cream is so smooth,
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and then the walnuts
just give a nice light crunch.
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And the flavour, to me,
is this savoury, like, gobstopper.
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It's so delicate.
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Like, I was expecting
a different texture,
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but it's just so, so light.
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But it's got a really solid umami,
like, and ocean umami taste.
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Everything, like you said,
it has a place in it.
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It's just...it's... Ah!
It's delicious. Very, very well...
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Thanks.
..done.
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It just feels like...
so prestigious.
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It feels like you're getting
this huge dish when you eat it.
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It's just got so much going on.
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Yeah, the cream
is just packed with flavour.
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Try and, as you go through
the recipes,
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just keep that end goal in mind
of what you're trying to create.
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I think that's really important.
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'Cause every element's
got to be, you know, right on
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for it to come together.
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And the Moo.
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Talk to me about that. Obviously,
it looks like a dairy cow.
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Yeah, it's a bit of fun, you know?
189
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Underneath, you've got
a salted oloroso caramel.
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Then you've got a prune jam.
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You've got some beautiful,
silky vanilla ice-cream.
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You've got some cream
that's whipped on top.
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So, you've got
that soft unset cream,
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and then you've got
the set ice-cream.
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And then, on the very top, are some
little large cocoa tuiles
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to match the shapes
on the Friesian cattle.
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Daniel?
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First spoon, first bite.
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What do you think?
200
00:10:03,160 --> 00:10:04,560
It's really, really good.
201
00:10:04,560 --> 00:10:05,960
(LAUGHS)
202
00:10:05,960 --> 00:10:08,920
You could probably have,
like, 10 bowls of this
and you wouldn't feel lethargic.
203
00:10:11,720 --> 00:10:14,000
KEYMA: I'm really honoured...
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..honoured to be tasting this.
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00:10:15,280 --> 00:10:18,160
It's so beautiful and elegant
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00:10:18,160 --> 00:10:21,000
and seamless,
in terms of all the layers
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and how well
they all pair together.
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That's it. That's what we aim for.
209
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So beautiful!
And it's so good
that you understand it,
210
00:10:27,560 --> 00:10:29,880
and now you've just got to
reproduce it.
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(LAUGHTER)
212
00:10:32,720 --> 00:10:34,880
This dessert
is a celebration of dairy.
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00:10:34,880 --> 00:10:37,360
It's just genius. Amazing.
214
00:10:39,160 --> 00:10:42,520
There's no doubt you guys are
going to have to really multi-task
215
00:10:42,520 --> 00:10:44,720
to get these two dishes done.
216
00:10:46,800 --> 00:10:50,240
You guys will have
two and a half hours...
217
00:10:51,560 --> 00:10:56,040
What?!
I knew it.
..to re-create these two dishes.
218
00:10:56,040 --> 00:10:58,600
Two and a half hours?
219
00:10:58,600 --> 00:11:00,520
But we're gonna be generous.
220
00:11:01,800 --> 00:11:03,480
You've got an extra three minutes
221
00:11:03,480 --> 00:11:05,720
to plate up the Moo
in the restaurant.
222
00:11:07,280 --> 00:11:09,640
Getting into the semifinal,
it ain't gonna be easy.
223
00:11:10,800 --> 00:11:15,240
The dishes that least represent
Peter's will send their maker home.
224
00:11:17,800 --> 00:11:20,480
With the semifinal within reach,
225
00:11:20,480 --> 00:11:25,440
this is literally the most important
cook of your competition so far.
226
00:11:27,320 --> 00:11:29,680
OK, you three, game faces on.
227
00:11:31,000 --> 00:11:32,920
Keep calm. Read the recipes.
228
00:11:32,920 --> 00:11:34,400
Time starts now.
229
00:11:34,400 --> 00:11:36,280
Let's go, guys, come on!
230
00:11:44,800 --> 00:11:45,920
Let's go, Dan.
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00:11:45,920 --> 00:11:47,680
DANIEL: The last two
pressure tests I've done,
232
00:11:47,680 --> 00:11:51,280
I've got, uh, dish of the day for
both of them, which has been great.
233
00:11:51,280 --> 00:11:53,680
And I hope to do that again today.
But it's just, um...
234
00:11:53,680 --> 00:11:55,400
This is obviously gonna be
a bit more difficult.
235
00:11:55,400 --> 00:11:57,760
Sarah and Keyma
are both amazing cooks.
236
00:11:57,760 --> 00:12:00,760
So, that's why I have to perform,
to try and not go home.
237
00:12:00,760 --> 00:12:03,600
Um, you know, I've got to fight
for my position as well.
238
00:12:05,520 --> 00:12:07,240
Good work, Dan. Keep going.
239
00:12:07,240 --> 00:12:09,240
The first thing we've got to get
started on for my sweet dish
240
00:12:09,240 --> 00:12:10,760
is my vanilla ice-cream.
241
00:12:10,760 --> 00:12:13,040
Even though I'm just doing
vanilla ice-cream,
242
00:12:13,040 --> 00:12:16,200
I've got to get the measurements
bang-on, like, to the gram.
243
00:12:16,200 --> 00:12:17,520
Oh, bang-on! That's alright.
244
00:12:17,520 --> 00:12:19,600
It's how Peter Gilmore designed it.
245
00:12:19,600 --> 00:12:21,760
He knows a lot more about food
than I do.
246
00:12:21,760 --> 00:12:23,600
Well done, Dan.
247
00:12:23,600 --> 00:12:25,520
63 grams of eggs.
248
00:12:25,520 --> 00:12:30,040
Sounds ridiculous, but I will be
measuring 63 grams of eggs.
249
00:12:31,040 --> 00:12:34,360
I'm going to trust the recipe
and follow it precisely.
250
00:12:36,640 --> 00:12:38,360
BILLIE: Nice work, Keyma.
251
00:12:38,360 --> 00:12:42,000
KEYMA: Peter Gilmore is the legend
and I love him so much.
252
00:12:42,000 --> 00:12:43,800
I really want to impress him.
253
00:12:43,800 --> 00:12:48,160
I want to show that, you know,
this journey is not for nothing.
254
00:12:48,160 --> 00:12:51,000
Oh, today's my first
pressure test in the season.
255
00:12:51,000 --> 00:12:54,240
I can't believe I'm going to cook
two dishes of Peter Gilmore.
256
00:12:54,240 --> 00:12:56,280
This is going to be really tough.
257
00:12:57,520 --> 00:12:58,960
Come on, Keyma.
258
00:12:58,960 --> 00:13:00,320
It feels a bit daunting.
259
00:13:00,320 --> 00:13:02,440
I'm just trying to focus and...
260
00:13:02,440 --> 00:13:05,400
..and take some of the skills
I have of organisation
261
00:13:05,400 --> 00:13:07,840
and, probably,
I don't know, past engineering.
262
00:13:07,840 --> 00:13:09,360
So, I'm just trying to take it
263
00:13:09,360 --> 00:13:13,040
as a normal kind of,
I guess, procedure.
264
00:13:13,040 --> 00:13:15,680
So, engineering
is all about precision.
265
00:13:15,680 --> 00:13:18,200
You need to follow the process
and be precise about it,
266
00:13:18,200 --> 00:13:20,400
so you get good results.
267
00:13:21,920 --> 00:13:25,160
Every element has to be perfect.
That's my mindset at the moment.
268
00:13:25,160 --> 00:13:28,360
I need to nail this challenge.
269
00:13:28,360 --> 00:13:31,560
So, at the moment, I'm working on
cooling my ice-cream anglaise
270
00:13:31,560 --> 00:13:33,520
to put it in the ice-cream machine.
271
00:13:33,520 --> 00:13:36,280
This is not the way
my anglaises normally look.
272
00:13:38,800 --> 00:13:40,640
They normally look a bit thicker,
273
00:13:40,640 --> 00:13:43,040
but this is what the recipe says.
274
00:13:43,040 --> 00:13:46,240
I just don't want to
doubt the recipe.
275
00:13:46,240 --> 00:13:50,240
It's Peter Gilmore's recipe
and I want to follow it to the T.
276
00:13:51,600 --> 00:13:53,400
JOCK: Keyma.
Hello, guys. How are you?
277
00:13:53,400 --> 00:13:55,480
How you going?
Yeah, good.
First pressure test for you.
278
00:13:55,480 --> 00:13:56,680
Yes, it is.
How you feeling?
279
00:13:56,680 --> 00:13:57,880
First?
Yeah.
280
00:13:57,880 --> 00:14:01,120
This is her first one.
Yeah. But I love you and all you do.
281
00:14:01,120 --> 00:14:03,960
So, having a crack at
one of your recipes
282
00:14:03,960 --> 00:14:05,880
is really special to me.
283
00:14:05,880 --> 00:14:08,880
Aw. That's very cool.
But, yeah, I have to stay focused
so, you know, not so much...
284
00:14:08,880 --> 00:14:10,160
You do. (LAUGHS)
285
00:14:10,160 --> 00:14:12,240
You should...you don't have
any trouble keeping focus.
286
00:14:12,240 --> 00:14:14,440
Keyma was an engineer
back in Venezuela.
Oh, really?
287
00:14:14,440 --> 00:14:15,920
Yes.
Wow. OK.
288
00:14:15,920 --> 00:14:17,840
So, very much used to
following a process, right?
289
00:14:17,840 --> 00:14:19,040
Yeah.
290
00:14:19,040 --> 00:14:20,840
It's staying organised all the time
291
00:14:20,840 --> 00:14:25,200
and just keeping each step
as true as possible to the recipe
292
00:14:25,200 --> 00:14:27,080
and double-checking.
Staying focused.
293
00:14:27,080 --> 00:14:28,600
Anything you're worried about?
294
00:14:28,600 --> 00:14:30,880
Um, yeah, that I'll run out of time.
OK.
295
00:14:30,880 --> 00:14:32,640
Yeah, that's a good one.
That's one thing.
296
00:14:32,640 --> 00:14:35,800
Keeping that energy all the way
through, especially at the
beginning, is so important.
297
00:14:35,800 --> 00:14:37,880
Yeah, I'm not thinking about
getting eliminated.
298
00:14:37,880 --> 00:14:41,160
I'm not thinking about tomorrow.
I'm just thinking about today.
299
00:14:41,160 --> 00:14:43,120
Thank you.
Good luck.
Thank you.
300
00:14:43,120 --> 00:14:44,280
Nice to meet you.
301
00:14:44,280 --> 00:14:47,320
(LAUGHS)
Fast as you can, Keyma.
Yeah.
302
00:14:48,360 --> 00:14:50,600
So, once my ice-cream
is in the churner,
303
00:14:50,600 --> 00:14:53,040
I move on to the oloroso caramel.
304
00:14:54,160 --> 00:14:55,560
Keep pushing, Keyma.
305
00:14:55,560 --> 00:14:57,680
All you need is two perfect dishes
306
00:14:57,680 --> 00:14:59,240
and you're into the semifinals.
307
00:14:59,240 --> 00:15:00,360
Two hours to go.
308
00:15:00,360 --> 00:15:02,800
BILLIE: Go, guys. Come on, Keyma.
309
00:15:02,800 --> 00:15:04,480
Go, Sarah. Go, Dan.
310
00:15:07,960 --> 00:15:11,000
I think, from the outside,
a lot of people see me
311
00:15:11,000 --> 00:15:13,600
and feel that things have been easy
312
00:15:13,600 --> 00:15:16,040
and I haven't had "No"
said to me ever.
313
00:15:16,040 --> 00:15:18,600
And it's completely the opposite.
314
00:15:18,600 --> 00:15:21,720
I was raised by a tough single mum
315
00:15:21,720 --> 00:15:24,320
and we didn't have a lot of money,
growing up,
316
00:15:24,320 --> 00:15:26,840
and it's just instilled
this drive inside of me
317
00:15:26,840 --> 00:15:29,760
to keep pushing, to keep growing
318
00:15:29,760 --> 00:15:32,160
and be the best I can.
319
00:15:32,160 --> 00:15:34,440
I am bringing everything today.
320
00:15:34,440 --> 00:15:37,080
I'm going to fight for that spot
in the semifinal.
321
00:15:37,080 --> 00:15:40,560
Nice work, Sarah. Going well.
322
00:15:41,920 --> 00:15:44,680
Trying to multi-task
as much as possible,
323
00:15:44,680 --> 00:15:47,040
but stay as focused as possible.
324
00:15:47,040 --> 00:15:51,160
My ice-cream needs to be
really cooled down slowly
325
00:15:51,160 --> 00:15:54,320
so that it doesn't become icy
in the ice-cream machine.
326
00:15:54,320 --> 00:15:56,920
So, I am multi-tasking.
327
00:15:56,920 --> 00:16:00,360
I've got one hand
and I'm stirring this ice-cream,
328
00:16:00,360 --> 00:16:03,080
and getting my caramel on the go
as well.
329
00:16:04,440 --> 00:16:09,440
The oloroso caramel
is on the bottom of the Moo dessert
330
00:16:09,440 --> 00:16:13,840
and I'm so obsessed with caramel.
331
00:16:13,840 --> 00:16:17,480
And Peter Gilmore's is the best
caramel I've ever eaten in my life.
332
00:16:17,480 --> 00:16:21,000
It's just, like,
almost kind of fudge-like.
333
00:16:22,200 --> 00:16:25,640
Uh, so, one hour and 50 to go.
334
00:16:26,720 --> 00:16:29,680
I have done my caramel
and my ice-cream,
335
00:16:29,680 --> 00:16:32,240
so I'm moving on to
my katsuobushi cream,
336
00:16:33,520 --> 00:16:35,960
To switch between sweet and savoury
337
00:16:35,960 --> 00:16:38,040
is so difficult.
338
00:16:38,040 --> 00:16:40,320
You're working at a really
good pace, so keep going with it.
339
00:16:40,320 --> 00:16:41,440
OK.
340
00:16:41,440 --> 00:16:44,800
I need to stay focused,
not get overwhelmed,
341
00:16:44,800 --> 00:16:47,760
multi-task, and just power through.
342
00:16:49,440 --> 00:16:51,600
Nice, Dan. Keep going.
343
00:16:51,600 --> 00:16:53,760
OK, uh, cream.
344
00:16:53,760 --> 00:16:56,480
Oh, you bastard! Aaah!
345
00:16:56,480 --> 00:16:59,160
Just knocking things over.
What's going on?
346
00:16:59,160 --> 00:17:01,320
Like a bloody bull in a china shop.
347
00:17:02,600 --> 00:17:04,080
I'm just finishing off the ice-cream.
348
00:17:04,080 --> 00:17:07,240
Just took it up to temperature
for the anglaise.
349
00:17:07,240 --> 00:17:11,400
I'm not the best multi-tasker,
uh, in the world
350
00:17:11,400 --> 00:17:12,920
or in this kitchen.
351
00:17:12,920 --> 00:17:15,560
BILLIE: Gonna get your sugar and
water on while that's cooling, Dan?
352
00:17:15,560 --> 00:17:16,880
Yeah.
Yeah.
353
00:17:16,880 --> 00:17:18,960
I really need a sense of clarity
354
00:17:18,960 --> 00:17:21,160
to try and be on top of
the three or four different things
355
00:17:21,160 --> 00:17:22,920
on the go at the one time.
356
00:17:22,920 --> 00:17:24,880
Have a breath, maybe. A couple.
357
00:17:26,080 --> 00:17:27,720
OK. Um...
358
00:17:29,640 --> 00:17:32,280
I notice Sarah is ahead of me
with one element.
359
00:17:33,680 --> 00:17:36,040
I haven't even started that yet.
I'm on the one behind.
360
00:17:36,040 --> 00:17:37,440
Hey, Dan.
Hey.
361
00:17:37,440 --> 00:17:38,840
How's it going, buddy?
362
00:17:38,840 --> 00:17:39,840
You should be, um...
363
00:17:39,840 --> 00:17:41,800
..probably should have your
katsuobushi cream on by now.
364
00:17:41,800 --> 00:17:42,840
So...
Um...
365
00:17:42,840 --> 00:17:44,440
Just keep...keep...keep focus, mate.
366
00:17:44,440 --> 00:17:47,760
ANDY: You gotta pick up the pace.
You're probably two steps behind.
367
00:17:47,760 --> 00:17:49,080
You need to pick it up.
368
00:18:01,840 --> 00:18:03,240
You should be, um...probably should
369
00:18:03,240 --> 00:18:05,320
have your katsuobushi cream
on by now, so...
370
00:18:05,320 --> 00:18:08,080
Um...
ANDY: You got to pick up the pace.
371
00:18:08,080 --> 00:18:10,080
You're probably two steps behind.
372
00:18:10,080 --> 00:18:11,400
You need to pick it up.
373
00:18:11,400 --> 00:18:13,960
You know, doing two dishes in
a pressure test is scary as it is,
374
00:18:13,960 --> 00:18:15,600
but they're Peter Gilmore dishes,
375
00:18:15,600 --> 00:18:17,400
and it's freaking me out
a little bit,
376
00:18:17,400 --> 00:18:20,440
but I really need to hurry things up
and start moving a bit quicker.
377
00:18:20,440 --> 00:18:22,920
Oh, jeez, Louise!
BILLIE: Go, Dan.
378
00:18:22,920 --> 00:18:24,520
Quick as you can.
DANIEL: I'm not giving up.
379
00:18:24,520 --> 00:18:27,080
I just will fight to the bitter end
380
00:18:27,080 --> 00:18:29,840
because I want that grand final spot.
381
00:18:32,320 --> 00:18:35,600
I love my rugby and my rugby crew.
Love my firey mates.
382
00:18:36,640 --> 00:18:39,240
But I've had a lot of
confidence issues in the past.
383
00:18:39,240 --> 00:18:43,360
A lot of worrying what people
would think about me,
384
00:18:43,360 --> 00:18:45,560
that I didn't feel comfortable
talking about food.
385
00:18:45,560 --> 00:18:49,160
I was really worried
it would look lame -
386
00:18:49,160 --> 00:18:52,600
that this bloke had this passion
387
00:18:52,600 --> 00:18:55,480
for the meticulous details of food.
388
00:18:55,480 --> 00:18:59,160
I've never...I'd never had
foodie mates until coming here,
389
00:18:59,160 --> 00:19:01,200
and the day I stepped into
the MasterChef kitchen,
390
00:19:01,200 --> 00:19:04,080
meeting these other people
that are so passionate about food,
391
00:19:04,080 --> 00:19:06,160
it just changed my life.
392
00:19:06,160 --> 00:19:08,920
We've only got one shot at life.
393
00:19:08,920 --> 00:19:10,560
And I think...
394
00:19:10,560 --> 00:19:14,200
..you have to...you have to
pursue your dream, whatever it is.
395
00:19:14,200 --> 00:19:18,600
I took a massive step
overcoming my fears and anxieties.
396
00:19:18,600 --> 00:19:22,160
And I'm so, so bloody glad I have.
397
00:19:22,160 --> 00:19:24,800
If you ever feel like a square peg
in a round hole,
398
00:19:24,800 --> 00:19:27,600
there is a square hole out there
somewhere for you.
399
00:19:31,080 --> 00:19:33,520
I really, really, really
want to make that semifinal.
400
00:19:33,520 --> 00:19:35,280
I want to have the opportunity
401
00:19:35,280 --> 00:19:37,720
to just...just get a shot
at that finale.
402
00:19:37,720 --> 00:19:40,840
That just...just to be there
means so, so much to me.
403
00:19:40,840 --> 00:19:44,200
That...that's...that's that goal
that I'm chasing now.
404
00:19:48,120 --> 00:19:50,040
How much time, Billie?
405
00:19:50,040 --> 00:19:52,760
Uh, you've got an hour and 40.
406
00:19:52,760 --> 00:19:54,120
Oh, my God.
407
00:19:54,120 --> 00:19:57,200
The katsuobushi cream
is the heart of this savoury dish,
408
00:19:57,200 --> 00:19:59,520
and this beautiful quenelle
409
00:19:59,520 --> 00:20:01,400
sits on the base.
410
00:20:01,400 --> 00:20:03,680
It's such a delicate,
savoury flavour,
411
00:20:03,680 --> 00:20:07,680
and I really want to make sure
this cream is perfect.
412
00:20:07,680 --> 00:20:11,760
So, I'm shaving the katsuobushi
down to the absolute gram.
413
00:20:11,760 --> 00:20:14,000
BILLIE: Nice work, Sarah.
414
00:20:14,000 --> 00:20:16,360
And now I add my gelatin
into the cream
415
00:20:16,360 --> 00:20:18,640
and the strained consomme.
416
00:20:18,640 --> 00:20:23,320
This katsuobushi mixture
needs to be semi-set.
417
00:20:23,320 --> 00:20:27,520
So, while that's cooling down,
I am multi-tasking again.
418
00:20:27,520 --> 00:20:30,040
I'm measuring out
all of my ingredients
419
00:20:30,040 --> 00:20:33,040
for my prune jam for the dessert.
420
00:20:33,040 --> 00:20:35,080
Hello. Hi.
How you doing?
Sarah.
421
00:20:35,080 --> 00:20:36,600
Such a pleasure to have you in here.
422
00:20:36,600 --> 00:20:38,240
Aw. How you feeling?
423
00:20:38,240 --> 00:20:40,000
I'm feeling good. You know what?
424
00:20:40,000 --> 00:20:41,680
I just want to try
and power through.
425
00:20:41,680 --> 00:20:44,720
And, you know, if I go out today,
I'll go out fighting.
426
00:20:44,720 --> 00:20:46,520
So... (LAUGHS)
That's good.
427
00:20:46,520 --> 00:20:48,160
That's a good attitude.
Well, pressure tests.
428
00:20:48,160 --> 00:20:50,080
You went out
in a pressure test, didn't you?
429
00:20:50,080 --> 00:20:51,280
I did.
In your season.
430
00:20:51,280 --> 00:20:53,600
You know, my skills have definitely
grown since last time,
431
00:20:53,600 --> 00:20:56,080
so I'm hoping that that will just be
a bit of an asset today
432
00:20:56,080 --> 00:20:57,280
and get me through.
433
00:20:57,280 --> 00:20:58,280
Yeah.
434
00:20:58,280 --> 00:20:59,920
I think it's all about
that delicate touch.
435
00:20:59,920 --> 00:21:02,000
I mean, they both look so beautiful,
436
00:21:02,000 --> 00:21:04,280
and it's just going to
come down to precision.
437
00:21:04,280 --> 00:21:06,560
I think you've got to motor
at the beginning...
Yeah, you do.
438
00:21:06,560 --> 00:21:08,040
..so as you've got time to...
Yeah.
439
00:21:08,040 --> 00:21:10,040
Absolutely.
..really not be rushed
in the plating.
440
00:21:10,040 --> 00:21:11,400
Right?
That's very true.
441
00:21:11,400 --> 00:21:12,840
So, just push through
as hard as you can.
442
00:21:12,840 --> 00:21:15,200
Yeah. Thank you.
Come on. Push on, Sarah. Good luck.
443
00:21:15,200 --> 00:21:17,320
The seasoning
is what I really remember
444
00:21:17,320 --> 00:21:18,960
about this katsuobushi cream.
445
00:21:18,960 --> 00:21:22,600
So, I'm tasting
and adjusting that final bit
446
00:21:22,600 --> 00:21:25,000
to make sure that
it's absolutely perfect.
447
00:21:25,000 --> 00:21:26,520
BILLIE: Nice work, Sarah.
448
00:21:26,520 --> 00:21:27,960
Thank you.
449
00:21:27,960 --> 00:21:31,640
Now I'm going to pour these
into the moulds.
450
00:21:31,640 --> 00:21:34,680
I'm hoping that this sets perfectly,
451
00:21:34,680 --> 00:21:38,680
and I can get out these beautiful
little domes to make my dish.
452
00:21:38,680 --> 00:21:40,920
Now I need to move on to my prunes.
453
00:21:42,040 --> 00:21:43,200
Fridge.
454
00:21:43,200 --> 00:21:45,200
KEYMA: I've been trying to
stick to the recipe
455
00:21:45,200 --> 00:21:47,000
and follow it with precision,
456
00:21:47,000 --> 00:21:49,640
and that's, so far, working for me.
457
00:21:49,640 --> 00:21:51,800
I've done the katsuobushi cream
458
00:21:51,800 --> 00:21:54,880
and I've started the vanilla
ice-cream and the oloroso caramel.
459
00:21:54,880 --> 00:21:56,080
(BEEPING)
460
00:21:56,080 --> 00:21:58,240
I'm currently working on
the prune jam.
461
00:21:58,240 --> 00:22:01,440
So, the prune jam
goes in the Moo dessert,
462
00:22:01,440 --> 00:22:03,480
between the caramel
and the ice-cream.
463
00:22:03,480 --> 00:22:05,280
It cuts through the richness
of the dessert.
464
00:22:05,280 --> 00:22:08,080
It's that, like, acidic element
465
00:22:08,080 --> 00:22:10,800
to refresh, a little bit,
that dessert.
466
00:22:10,800 --> 00:22:13,800
Once the prunes are ready
from the pressure cooker,
467
00:22:13,800 --> 00:22:15,960
I strain it and add some Madeira,
468
00:22:15,960 --> 00:22:18,360
and reduce it onto
the syrupy consistency.
469
00:22:18,360 --> 00:22:21,800
I need to be precise,
but I need to go as fast as I can.
470
00:22:21,800 --> 00:22:24,000
I still have to do so many elements.
471
00:22:24,000 --> 00:22:26,360
The oloroso caramel is not finished.
472
00:22:26,360 --> 00:22:29,040
I have to press
my ice-cream into a mould.
473
00:22:29,040 --> 00:22:32,080
I have to make the biscuits
and put them in the oven.
474
00:22:32,080 --> 00:22:35,560
And I haven't even started on the
rest of the elements of my savoury.
475
00:22:35,560 --> 00:22:37,560
I mean, there's...
there's so much to do.
476
00:22:37,560 --> 00:22:40,320
Heads up, guys -
your katsuobushi cream
477
00:22:40,320 --> 00:22:43,880
should be in the moulds,
cooling in the fridge by now.
478
00:22:43,880 --> 00:22:45,640
You've only got 90 minutes to go.
479
00:22:45,640 --> 00:22:47,640
ANDY: Come on, everyone.
BILLIE: Come on, guys.
480
00:22:50,000 --> 00:22:51,400
You're doing good, you guys.
481
00:22:52,600 --> 00:22:56,320
"Add gelatin, stir to dissolve and
strain consomme. Season with salt."
482
00:22:56,320 --> 00:22:58,640
I'm working on the cream
on the savoury dish,
483
00:22:58,640 --> 00:23:00,560
added my umami consomme,
484
00:23:00,560 --> 00:23:02,160
and I'm seasoning it with salt.
485
00:23:02,160 --> 00:23:04,320
I've just got to try
and nail the balance
486
00:23:04,320 --> 00:23:06,640
'cause this is the hardest thing
about pressure tests
487
00:23:06,640 --> 00:23:09,520
is, like, trying to remember
what you tasted
488
00:23:09,520 --> 00:23:11,200
and trying to nail it.
489
00:23:11,200 --> 00:23:13,960
It needs to be perfectly done,
otherwise the texture's gonna be off.
490
00:23:13,960 --> 00:23:16,560
Come on, Dan. Get a move on.
491
00:23:16,560 --> 00:23:18,360
PETER: Don't...don't rush it,
though, guys.
492
00:23:18,360 --> 00:23:20,880
If you're not ready to put it in the
moulds, don't put it in the moulds.
493
00:23:20,880 --> 00:23:22,320
(LAUGHS)
494
00:23:24,280 --> 00:23:26,080
BILLIE: Nice work, Sarah.
495
00:23:26,080 --> 00:23:27,800
Going well.
496
00:23:27,800 --> 00:23:31,360
SARAH: I am working on my prune jam.
497
00:23:31,360 --> 00:23:35,200
The liquid has finally
reduced down to about 50ml
498
00:23:35,200 --> 00:23:37,040
and it's beautiful and syrupy.
499
00:23:37,040 --> 00:23:40,440
I stir that through
with my prune puree,
500
00:23:40,440 --> 00:23:42,320
add it to a piping bag
501
00:23:42,320 --> 00:23:43,800
and pop it into the fridge.
502
00:23:43,800 --> 00:23:45,400
Now I need to move on
to my ice-cream.
503
00:23:45,400 --> 00:23:47,440
This recipe never ends.
504
00:23:47,440 --> 00:23:49,480
OK. You're on to the ice-cream?
Yes.
505
00:23:49,480 --> 00:23:51,400
Ooh, nice and cold.
Yeah.
506
00:23:51,400 --> 00:23:54,480
I think it's really important
to just not lose the pace now.
507
00:23:54,480 --> 00:23:55,720
Yes.
Just keep focused.
508
00:23:55,720 --> 00:23:57,760
Because the tail end of it...
A lot to do.
509
00:23:57,760 --> 00:23:59,040
So, yeah.
Yeah.
510
00:23:59,040 --> 00:24:04,280
So, the vanilla ice-cream layer
is underneath the cream.
511
00:24:04,280 --> 00:24:05,920
I'm really happy about my ice-cream.
512
00:24:05,920 --> 00:24:07,440
I really took the time and care
513
00:24:07,440 --> 00:24:10,320
to get this part right
in the beginning,
514
00:24:10,320 --> 00:24:11,880
so I need to get it in that mould.
515
00:24:13,120 --> 00:24:15,360
Oh, my God. Like, a lot to do.
516
00:24:15,360 --> 00:24:16,760
BILLIE: A lot to do. You got this.
517
00:24:16,760 --> 00:24:21,640
Once that's freezing,
I move on to my biscuit.
518
00:24:21,640 --> 00:24:24,680
I can hear that I'm slightly ahead
of the others
519
00:24:24,680 --> 00:24:28,480
and I feel like
that is a good space to be.
520
00:24:28,480 --> 00:24:31,360
I've just got to keep powering,
keep focused.
521
00:24:32,640 --> 00:24:35,160
I'm still working on
the katsuobushi cream.
522
00:24:35,160 --> 00:24:38,280
To me, this is the body
of that savoury dish.
523
00:24:38,280 --> 00:24:41,240
It's the thing that does the job
of coating your mouth
524
00:24:41,240 --> 00:24:42,640
and letting everything else sing.
525
00:24:42,640 --> 00:24:45,400
So, it's incredibly important
that this is the one that you nail.
526
00:24:46,680 --> 00:24:48,280
It's a tricky challenge
527
00:24:48,280 --> 00:24:52,080
because the recipe is written
nice and chronologically,
528
00:24:52,080 --> 00:24:54,440
but I'm jumping from
sweet, savoury, sweet, savoury.
529
00:24:54,440 --> 00:24:58,800
At the start, I had my bench set up
for one side sweet, one side savoury.
530
00:24:58,800 --> 00:25:00,760
But at this point,
it's gone out the window.
531
00:25:00,760 --> 00:25:03,400
I'm just finding free bench space
to get stuff done.
532
00:25:03,400 --> 00:25:05,240
BILLIE: Keep going.
Up a gear, up a gear, go.
533
00:25:05,240 --> 00:25:08,040
Sarah and Keyma are ahead of me.
534
00:25:08,040 --> 00:25:11,400
But I'm trying to stay super calm
here and work really fast.
535
00:25:11,400 --> 00:25:13,840
I'm so close now,
and I've worked so hard to get here
536
00:25:13,840 --> 00:25:15,840
and I want to just keep pushing
537
00:25:15,840 --> 00:25:19,320
and I want to earn my position
in this competition.
538
00:25:20,920 --> 00:25:23,400
Mmm! That's lovely.
539
00:25:23,400 --> 00:25:24,640
BILLIE: Quickly, quickly. Get it in.
540
00:25:24,640 --> 00:25:26,840
That's the katsuobushi cream
that's gotta go in the mould now.
541
00:25:26,840 --> 00:25:29,320
It's a good consistency, eh?
I'm happy with that.
Yeah.
542
00:25:29,320 --> 00:25:31,320
Um...
Yep. Get 'em in as quick as you can.
543
00:25:31,320 --> 00:25:33,800
It's got to set
for an hour and 30 minutes.
544
00:25:33,800 --> 00:25:37,960
BILLIE: The cream for the savoury
dish needs to be in those moulds
545
00:25:37,960 --> 00:25:39,960
with an hour and a half to go.
546
00:25:39,960 --> 00:25:44,040
But Dan's got them in
with an hour and 20 to go.
547
00:25:44,040 --> 00:25:45,680
So, there's 10 minutes there.
548
00:25:45,680 --> 00:25:49,400
I don't know if that's going to make
the difference, but hopefully not.
549
00:25:49,400 --> 00:25:53,440
Hopefully, they set. But, yeah,
he was a bit late getting those in.
550
00:25:54,520 --> 00:25:57,920
"Medium bowl.
Add reduced prune juice.
551
00:25:57,920 --> 00:26:00,440
"Mix well. Transfer piping bag.
Tie end." OK.
552
00:26:02,320 --> 00:26:05,120
It's an interesting state
of affairs down there, isn't it?
553
00:26:05,120 --> 00:26:06,400
Like, Dan, he's like...
554
00:26:06,400 --> 00:26:08,080
..his katsuobushi cream
only just went in.
555
00:26:08,080 --> 00:26:12,400
So, I think that the pressure of
having so many steps to go through,
556
00:26:12,400 --> 00:26:14,520
is starting to get to him.
MEL: Yeah, absolutely.
557
00:26:14,520 --> 00:26:16,080
I think it's bending his melon,
558
00:26:16,080 --> 00:26:18,200
going from savoury to sweet
and back again.
559
00:26:18,200 --> 00:26:19,760
It's really challenging.
560
00:26:19,760 --> 00:26:22,120
Now is the time to really put in
the grunt work,
561
00:26:22,120 --> 00:26:23,720
otherwise, they will not finish.
Massively.
562
00:26:23,720 --> 00:26:25,160
And they've got a process
563
00:26:25,160 --> 00:26:27,400
like cracking and peeling
the walnuts.
564
00:26:27,400 --> 00:26:29,920
And that can be tedious
if you don't know what you're doing.
565
00:26:29,920 --> 00:26:31,560
I've peeled a few walnuts in my time
566
00:26:31,560 --> 00:26:33,960
and it's not something
I wish to revisit, thank you.
567
00:26:33,960 --> 00:26:35,600
Pete?
Yeah, you finished with that, mate?
568
00:26:35,600 --> 00:26:37,440
I'm done.
569
00:26:38,560 --> 00:26:41,120
KEYMA: The prune jam's
in the fridge.
570
00:26:41,120 --> 00:26:44,280
So, it's time to mould my ice-cream.
571
00:26:44,280 --> 00:26:45,920
"Turn over..."
572
00:26:45,920 --> 00:26:48,720
My ice-cream has been churning
for 45 minutes.
573
00:26:48,720 --> 00:26:51,040
It's still looking
a little bit soft.
574
00:26:52,200 --> 00:26:54,200
But I taste it
and the flavour is right.
575
00:26:54,200 --> 00:26:57,200
And, so, I just mould my ice-cream
into a ring mould.
576
00:26:59,920 --> 00:27:03,000
BILLIE: Watching Keyma
put her ice-cream into the mould,
577
00:27:03,000 --> 00:27:05,360
and it's...it's quite fluid.
578
00:27:05,360 --> 00:27:10,840
It's...it doesn't seem to be
as set as Sarah's ice-cream was.
579
00:27:10,840 --> 00:27:15,160
I'm a bit worried for her because
if it's not churned properly,
580
00:27:15,160 --> 00:27:18,160
there is a risk there
that it could be icy.
581
00:27:18,160 --> 00:27:19,640
(SIGHS)
582
00:27:22,000 --> 00:27:24,520
(SIGHS HEAVILY)
583
00:27:35,360 --> 00:27:37,200
BILLIE: You've got, like,
an hour and five left.
584
00:27:37,200 --> 00:27:39,440
Sorry?
Hour and five left.
585
00:27:39,440 --> 00:27:40,640
Oh, sick!
586
00:27:42,000 --> 00:27:43,000
Keep going.
587
00:27:43,000 --> 00:27:45,440
I'm working on the prune jam
at the moment.
588
00:27:45,440 --> 00:27:48,160
I feel like I'm getting
a second wind about me. Catching up.
589
00:27:48,160 --> 00:27:50,920
What I remember about the prune jam
with Peter Gilmore's dish
590
00:27:50,920 --> 00:27:52,920
was quite a thick jammy number.
591
00:27:52,920 --> 00:27:55,240
It was dark. It was caramelly.
592
00:27:55,240 --> 00:27:57,360
It was very reduced,
593
00:27:57,360 --> 00:27:58,800
to the point
where it was nice and sticky
594
00:27:58,800 --> 00:28:00,400
and then that was all folded
through the jam.
595
00:28:00,400 --> 00:28:02,600
So, that's what I'm gonna try
and be mindful of.
596
00:28:02,600 --> 00:28:06,520
I'm happy with the jam,
so I put that into the fridge.
597
00:28:07,520 --> 00:28:09,200
Uh, the ice-cream's
just finished churning.
598
00:28:09,200 --> 00:28:12,840
So, I need to make the little puck
that sits in the centre of Moo.
599
00:28:12,840 --> 00:28:14,720
I'm definitely making up time here.
600
00:28:14,720 --> 00:28:16,160
My head's generally in a good place.
601
00:28:16,160 --> 00:28:18,720
I feel like I'm not doing too badly
with things at the moment.
602
00:28:18,720 --> 00:28:21,800
It's gonna be really tight,
but, like, I can do this.
603
00:28:21,800 --> 00:28:23,320
BILLIE: Nice, Dan.
604
00:28:25,320 --> 00:28:26,880
60 minutes to go!
605
00:28:26,880 --> 00:28:28,760
ANDY: Let's go! Come on! Lift it!
606
00:28:35,080 --> 00:28:38,040
I've only got an hour to go.
Time is flying.
607
00:28:38,040 --> 00:28:40,120
My katsuobushi cream
is in the fridge.
608
00:28:40,120 --> 00:28:43,000
My ice-cream is setting
in the blast chiller.
609
00:28:43,000 --> 00:28:44,720
My prune jam is done.
610
00:28:44,720 --> 00:28:47,240
I'm working on my biscuits
for my Moo.
611
00:28:47,240 --> 00:28:51,240
The biscuits on top of the Moo
is such an important step.
612
00:28:51,240 --> 00:28:54,040
It's the only crunchy element
in the dessert
613
00:28:54,040 --> 00:28:56,040
and, obviously, a visual element
614
00:28:56,040 --> 00:28:57,680
because it looks like a cow.
615
00:28:57,680 --> 00:28:59,880
It's these little spots
on the cow's back.
616
00:28:59,880 --> 00:29:01,960
So, it's really important.
617
00:29:01,960 --> 00:29:04,560
The batter is ready to go
in the fridge.
618
00:29:04,560 --> 00:29:06,320
And I look at it...
619
00:29:06,320 --> 00:29:07,520
Ooh!
620
00:29:07,520 --> 00:29:09,280
It looks kind of strange.
621
00:29:09,280 --> 00:29:11,080
It doesn't look quite right,
622
00:29:11,080 --> 00:29:13,680
but I'm sure I followed the recipe,
623
00:29:13,680 --> 00:29:15,560
so I think it's done.
624
00:29:15,560 --> 00:29:18,840
I get back to my bench
and I see a bowl of flour.
625
00:29:19,960 --> 00:29:21,440
I forgot the flour.
626
00:29:21,440 --> 00:29:24,320
That's why it looks weird. Idiot!
627
00:29:24,320 --> 00:29:26,320
That wasn't good. Was it?
628
00:29:26,320 --> 00:29:28,720
I need to grab it out of the fridge,
629
00:29:28,720 --> 00:29:31,800
add in the flour
and whisk it together,
630
00:29:31,800 --> 00:29:33,640
pass it through the chinois again,
631
00:29:33,640 --> 00:29:37,160
pop it into the tray. spread it out,
into the fridge - I can breathe.
632
00:29:37,160 --> 00:29:38,400
It's OK.
633
00:29:39,400 --> 00:29:44,520
Cool, calm and collected Sarah
has gone for a little break
634
00:29:44,520 --> 00:29:47,480
and stressful Sarah has arrived,
635
00:29:47,480 --> 00:29:51,480
and I really need to still
think clearly under the pressure.
636
00:29:51,480 --> 00:29:55,200
I'm hoping I've managed to
salvage that biscuit base,
637
00:29:55,200 --> 00:29:57,200
but I am pretty rattled right now.
638
00:30:02,240 --> 00:30:04,880
Quick as you can.
Keep going, Keyma. Push.
639
00:30:04,880 --> 00:30:07,040
KEYMA: I'm speeding up, for sure.
640
00:30:07,040 --> 00:30:09,000
Trying to work as fast as I can.
641
00:30:09,000 --> 00:30:12,240
I'm not sure how I'm going
in regards of time.
642
00:30:12,240 --> 00:30:14,200
I'm not even looking at the clock.
643
00:30:14,200 --> 00:30:15,560
I don't know how the others
are going.
644
00:30:15,560 --> 00:30:18,040
I'm just working as fast as I can.
645
00:30:18,040 --> 00:30:20,920
I have to work hard
to finish this dish.
646
00:30:20,920 --> 00:30:23,320
I'm working in the dessert
at the moment.
647
00:30:23,320 --> 00:30:26,080
So, the biscuits
on top of that dessert,
648
00:30:26,080 --> 00:30:28,840
they were like a tuile,
they were really thin.
649
00:30:28,840 --> 00:30:31,080
Well done, Keyma. Keep going.
650
00:30:31,080 --> 00:30:35,280
"Place a small biscuit stencil
on top of a silpat. Silpat.
651
00:30:35,280 --> 00:30:37,880
So, we have stencils to work
with today,
652
00:30:37,880 --> 00:30:41,800
so we have to press the mixture
in the stencils
653
00:30:41,800 --> 00:30:43,640
to make it look like the spots.
654
00:30:43,640 --> 00:30:46,720
They're not so good
as, like, Peter's.
655
00:30:46,720 --> 00:30:48,360
But I need to speed up.
656
00:30:48,360 --> 00:30:52,280
I need to just, you know,
move quick to get this done.
657
00:30:53,960 --> 00:30:56,160
I'm just putting my biscuits
in the oven.
658
00:30:57,880 --> 00:31:01,120
Pretty much all of the elements from
the dessert are pretty much done,
659
00:31:01,120 --> 00:31:03,600
except for the whipped cream.
660
00:31:04,600 --> 00:31:07,240
Um, I just need to move towards
my savoury dish.
661
00:31:11,280 --> 00:31:12,840
MEL: Ms Sarah Todd.
Hello.
662
00:31:12,840 --> 00:31:15,120
How are you going?
Yeah, I'm going OK.
663
00:31:15,120 --> 00:31:18,360
Going OK?
OK is good, but great is better.
664
00:31:18,360 --> 00:31:21,000
Yeah, exactly.
Where...where is your head at
right now.
665
00:31:21,000 --> 00:31:23,040
So, I'm just trying to get
these done.
666
00:31:23,040 --> 00:31:24,880
I want them to be perfect
667
00:31:24,880 --> 00:31:28,240
because that shape
was definitely everything
668
00:31:28,240 --> 00:31:30,880
in terms of the visual of the dish.
669
00:31:30,880 --> 00:31:34,240
And how are you feeling in terms of
what you have left to achieve.
670
00:31:34,240 --> 00:31:36,040
I feel like I have a lot
still to go,
671
00:31:36,040 --> 00:31:38,480
but, you know,
I'm just going to keep pushing.
672
00:31:38,480 --> 00:31:40,080
These ones look really good.
Yeah.
673
00:31:40,080 --> 00:31:41,520
They look good?
Yeah, they look good.
674
00:31:41,520 --> 00:31:42,920
OK.
Keep pushing.
675
00:31:42,920 --> 00:31:45,200
How many do you need?
Two and three.
676
00:31:45,200 --> 00:31:46,360
That's right.
Yeah.
677
00:31:46,360 --> 00:31:47,680
So, I'm just gonna go for it.
678
00:31:47,680 --> 00:31:49,320
Sorry, sorry, sorry.
OK. You're right.
679
00:31:49,320 --> 00:31:51,240
No, don't apologise.
Just keep going.
680
00:31:52,480 --> 00:31:54,200
She'll get there.
She'll get there. She will.
681
00:31:54,200 --> 00:31:56,320
Oh, my God, I'm gonna
run out of time, aren't I?
682
00:31:56,320 --> 00:31:59,680
Quick as you can,
and then you gotta do your walnuts.
683
00:32:01,400 --> 00:32:04,160
I think definitely, you know,
if something's not perfect,
684
00:32:04,160 --> 00:32:06,840
then that can easily be the thing
that's sending you home.
685
00:32:06,840 --> 00:32:10,760
So, it's important to just try
and get it as perfect as possible.
686
00:32:10,760 --> 00:32:13,880
In this competition,
there's never been more on the line!
687
00:32:13,880 --> 00:32:15,560
A spot for two of you in the semi
688
00:32:15,560 --> 00:32:17,440
and, unfortunately,
one of you is going home.
689
00:32:17,440 --> 00:32:18,960
45 minutes to go.
690
00:32:18,960 --> 00:32:20,800
(APPLAUSE)
BILLIE: Come on, guys.
691
00:32:22,040 --> 00:32:24,520
Go, Sarah! Do, Dan! Go, Keyma!
692
00:32:25,520 --> 00:32:27,080
ANDY: Let's go.
Gotta lift the pace, guys.
693
00:32:28,840 --> 00:32:32,200
"Place a small biscuit stencil
on top of a silpat mat.
694
00:32:32,200 --> 00:32:34,720
"Spread approximately
one tablespoon quantity."
695
00:32:35,720 --> 00:32:37,680
I'm now just working on the biscuits
for the sweet dish.
696
00:32:37,680 --> 00:32:39,360
They were, like,
oddly reminiscent, to me,
697
00:32:39,360 --> 00:32:41,000
of, like, a bit of
a kid sort of biscuit.
698
00:32:41,000 --> 00:32:44,960
I really liked them. You know,
something you used to get as a kid.
699
00:32:44,960 --> 00:32:46,680
I don't know. I really enjoyed them.
700
00:32:46,680 --> 00:32:50,720
So, the Moo biscuits were
the little, cool, cow-printed-shaped
biscuits on top.
701
00:32:50,720 --> 00:32:55,200
What I remember of them is that
they were about a millimetre thick
702
00:32:55,200 --> 00:32:57,360
and they were just thick enough
703
00:32:57,360 --> 00:32:59,200
so that there's
quite a bit of sugar in it.
704
00:32:59,200 --> 00:33:01,680
When you cracked it,
it was enough so that sugar broke,
705
00:33:01,680 --> 00:33:03,880
and it wasn't too much
so that it got stuck in your teeth
706
00:33:03,880 --> 00:33:05,200
and it wasn't too thin
707
00:33:05,200 --> 00:33:07,640
so that it dissolved
on top of the whipped cream.
708
00:33:07,640 --> 00:33:10,360
I am being thoughtful and meticulous
in how I'm doing it,
709
00:33:10,360 --> 00:33:12,640
but I want them to be perfect
710
00:33:12,640 --> 00:33:14,840
and I have to do them right.
711
00:33:14,840 --> 00:33:16,200
Nice work, Dan.
712
00:33:16,200 --> 00:33:19,320
(BREATHES HEAVILY)
713
00:33:19,320 --> 00:33:22,080
How many components are there
on the...on the entree?
714
00:33:22,080 --> 00:33:25,520
Um, well, really, one, two,
three, four, five, six...
715
00:33:25,520 --> 00:33:28,400
Oh, there's at least seven
different...different components,
716
00:33:28,400 --> 00:33:31,560
but there's a lot of steps
within those seven as well.
717
00:33:31,560 --> 00:33:33,560
I think, once they hit the walnuts...
Yeah.
718
00:33:33,560 --> 00:33:35,200
..that it's just gonna
blow their mind.
719
00:33:35,200 --> 00:33:36,600
Because you crack...
720
00:33:36,600 --> 00:33:39,760
First of all, you've got to try
and crack open a walnut
without destroying the nut.
721
00:33:39,760 --> 00:33:41,600
Yeah.
Then, when you start peeling it,
722
00:33:41,600 --> 00:33:43,760
they're going to realise,
within 10 seconds,
723
00:33:43,760 --> 00:33:45,400
how difficult it is to peel a walnut,
724
00:33:45,400 --> 00:33:46,760
and it's going to slow them down.
725
00:33:46,760 --> 00:33:49,240
Well, luckily, they've only got to
do one or two. That's all I can say.
726
00:33:49,240 --> 00:33:50,600
Exactly.
727
00:33:52,360 --> 00:33:54,960
BILLIE: Nice work, Keyma.
Keep pushing.
728
00:33:54,960 --> 00:33:56,840
I've never peeled walnuts before,
729
00:33:56,840 --> 00:34:00,240
and it's a really,
really hard task to do.
730
00:34:01,240 --> 00:34:04,080
I don't know who peels walnuts.
I mean, this is insane.
731
00:34:04,080 --> 00:34:06,440
How the hell am I gonna do this?
732
00:34:06,440 --> 00:34:09,640
This is such a time-consuming job.
733
00:34:09,640 --> 00:34:11,160
JOCK: Good fun, innit?
734
00:34:12,200 --> 00:34:14,000
Huh?
Good fun, isn't it?
735
00:34:14,000 --> 00:34:15,480
Yeah. Ha-ha!
736
00:34:15,480 --> 00:34:17,160
Peeling nuts!
737
00:34:17,160 --> 00:34:19,560
(LAUGHS)
738
00:34:19,560 --> 00:34:22,240
Did you ever think
you were gonna be peeling nuts?
No.
739
00:34:22,240 --> 00:34:25,240
They're really delicate,
aren't they?
740
00:34:25,240 --> 00:34:27,520
Is there any...any way
I can do this?
741
00:34:27,520 --> 00:34:29,240
No.
Keep doing what you're doing.
742
00:34:29,240 --> 00:34:30,840
You're in a good place.
743
00:34:30,840 --> 00:34:32,800
Just stay calm and keep doing
what you're doing, really.
744
00:34:32,800 --> 00:34:35,440
They are really hard to peel!
Oh, my God!
745
00:34:35,440 --> 00:34:37,400
(OTHERS LAUGH)
746
00:34:37,400 --> 00:34:39,320
We didn't want to make it too easy.
747
00:34:39,320 --> 00:34:40,880
Why?!
Ha! "Why?"
748
00:34:40,880 --> 00:34:43,000
Well, you take the skin off
because they're quite bitter
749
00:34:43,000 --> 00:34:44,400
if you don't take the skin off.
Yeah.
750
00:34:44,400 --> 00:34:46,640
So, it's all about flavour,
at the end of the day.
Sure.
751
00:34:46,640 --> 00:34:49,120
You've only got to do two.
I mean, at Quay, we do...
752
00:34:49,120 --> 00:34:50,880
Two whole nuts or two...?
753
00:34:50,880 --> 00:34:53,800
Yeah. Like, we do about 200 a day.
Yeah.
754
00:34:53,800 --> 00:34:56,320
So, imagine...imagine being
one of my apprentices.
755
00:34:56,320 --> 00:34:58,600
It's taking so long,
756
00:34:58,600 --> 00:35:00,800
trying to peel with a paring knife.
757
00:35:00,800 --> 00:35:05,920
Like, really delicately,
without, uh, breaking the nuts.
758
00:35:06,920 --> 00:35:08,040
(NUT CRACKS)
There you go.
759
00:35:08,040 --> 00:35:09,960
MEL: Hey! look at that.
760
00:35:09,960 --> 00:35:12,440
I think you'll find that one
a lot easier to get it out.
761
00:35:12,440 --> 00:35:14,040
Oh, look at that! Bewdy!
Yeah.
762
00:35:14,040 --> 00:35:16,720
Brilliant. Just...just be careful
and lever it out
763
00:35:16,720 --> 00:35:18,160
and stay focused, but...
764
00:35:18,160 --> 00:35:19,560
Yeah, this is the bit
you were saying.
765
00:35:19,560 --> 00:35:22,320
..but you've got to
keep your pace up, OK?
MEL: Yeah.
766
00:35:22,320 --> 00:35:25,200
I am, uh, opening walnuts right now.
767
00:35:25,200 --> 00:35:28,120
It's not easy to keep them whole,
that's for sure.
768
00:35:28,120 --> 00:35:30,800
The green walnuts
are for the savoury dish.
769
00:35:30,800 --> 00:35:32,840
And these really were something
770
00:35:32,840 --> 00:35:34,480
that caught my attention
771
00:35:34,480 --> 00:35:36,160
when I looked at the dish.
772
00:35:36,160 --> 00:35:37,960
They are perfectly sliced.
773
00:35:37,960 --> 00:35:42,400
So, really trying to make sure I can
keep them as whole as possible.
774
00:35:44,200 --> 00:35:47,200
So, all you want to do, you want to
use the point of the knife.
775
00:35:47,200 --> 00:35:48,960
Yeah.
Hold it like that.
776
00:35:48,960 --> 00:35:52,080
And then you're basically
just, like, scraping off.
777
00:35:52,080 --> 00:35:53,840
See how the skin's coming off?
778
00:35:53,840 --> 00:35:55,600
Yeah.
That's what you're looking to do.
779
00:35:55,600 --> 00:35:59,160
But you've got to think, you've got
probably another 10 things to do.
780
00:35:59,160 --> 00:36:01,960
So, you've got to do that
as quick as you possibly can
781
00:36:01,960 --> 00:36:03,280
and then move on.
782
00:36:04,720 --> 00:36:06,960
(SIGHS)
BILLIE: Let's go, Keyma.
783
00:36:07,760 --> 00:36:09,000
(GROANS)
784
00:36:13,440 --> 00:36:15,520
ANDY: Right now, you three
have got to make some decisions
785
00:36:15,520 --> 00:36:18,400
because perfect's important,
but so is finishing.
786
00:36:18,400 --> 00:36:21,080
You need to pick it up.
You've only got 30 minutes to go.
787
00:36:21,080 --> 00:36:23,000
Come on! Go! Move faster!
(APPLAUSE)
788
00:36:23,000 --> 00:36:25,080
BILLIE: Go, Dan! Go, Sarah.
789
00:36:25,080 --> 00:36:26,840
SARAH: So, I'm peeling these walnuts
790
00:36:26,840 --> 00:36:28,960
and it definitely takes
a while to do this.
791
00:36:28,960 --> 00:36:30,480
But do you know what?
792
00:36:30,480 --> 00:36:33,360
I actually kind of find it
a little bit therapeutic.
793
00:36:35,720 --> 00:36:38,840
Time to check on the biscuits
in the oven.
794
00:36:38,840 --> 00:36:40,920
I open the oven and...
795
00:36:43,040 --> 00:36:44,320
..there's smoke.
796
00:36:44,320 --> 00:36:46,080
They alright, Sare?
797
00:36:48,480 --> 00:36:51,480
My biscuits are burnt
and they're ruined.
798
00:36:51,480 --> 00:36:53,360
Ouch. It's hot.
799
00:36:53,360 --> 00:36:54,440
ANDY: They're burnt.
800
00:36:54,440 --> 00:36:56,920
There is no chance
I'm getting into the semifinal
801
00:36:56,920 --> 00:36:58,320
with burnt biscuits.
802
00:36:58,320 --> 00:37:02,000
The stress levels
are increasing rapidly.
803
00:37:15,120 --> 00:37:18,960
SARAH: I open the oven
and there's smoke...
804
00:37:23,640 --> 00:37:25,720
..and my biscuits have burnt.
805
00:37:27,120 --> 00:37:28,280
And they're ruined.
806
00:37:28,280 --> 00:37:30,480
ANDY: They're burnt.
807
00:37:30,480 --> 00:37:32,960
There is no chance
I'm getting into the semifinal
808
00:37:32,960 --> 00:37:34,520
with burnt biscuits.
809
00:37:34,520 --> 00:37:36,040
I need to make these again.
810
00:37:40,440 --> 00:37:43,480
You know, that little mistake
has kind of thrown me a bit.
811
00:37:43,480 --> 00:37:44,960
Come on, get them in.
812
00:37:44,960 --> 00:37:46,480
Yeah, they're burnt.
813
00:37:46,480 --> 00:37:48,080
BILLIE: Did you take
the plastic off, Sarah?
814
00:37:48,080 --> 00:37:49,400
Come on. You got this.
Huh?
815
00:37:49,400 --> 00:37:50,960
Did you take the plastic off then?
Did I?
816
00:37:50,960 --> 00:37:53,040
Oh, my God.
817
00:37:53,040 --> 00:37:55,640
I did not. What the hell?
818
00:37:55,640 --> 00:37:57,120
Going downhill, aren't I?
No, you got this.
819
00:37:57,120 --> 00:37:58,320
Come on.
Nice work.
820
00:37:58,320 --> 00:37:59,840
Get 'em in. Next job.
821
00:37:59,840 --> 00:38:02,080
The pressure's definitely
starting to get to me now.
822
00:38:02,080 --> 00:38:04,720
There's still a lot left to be done.
823
00:38:04,720 --> 00:38:09,040
But I really just need to pull it
together again and get through this.
824
00:38:09,040 --> 00:38:10,600
I know you guys are bogged down,
825
00:38:10,600 --> 00:38:13,120
but remember, you got
that sea cucumber crackle.
826
00:38:13,120 --> 00:38:16,280
It needs hot oil to get fried in.
827
00:38:16,280 --> 00:38:18,640
That's got to be heated up.
828
00:38:26,600 --> 00:38:32,440
So I still have to work
in my virgin soy vinegar dressing
829
00:38:32,440 --> 00:38:35,160
and I have to make
the sea cucumber cracker
830
00:38:35,160 --> 00:38:38,440
and a few garnishes
to...yeah, the dessert as well.
831
00:38:38,440 --> 00:38:40,760
I have to make sure that I have
all the elements in there.
832
00:38:40,760 --> 00:38:42,680
Uh... Yeah.
833
00:38:42,680 --> 00:38:44,080
(LAUGHS)
834
00:38:44,080 --> 00:38:46,440
Whipped cream
for the dessert as well.
835
00:38:47,440 --> 00:38:50,640
It's been 15 minutes
and I've only peeled one walnut.
836
00:38:50,640 --> 00:38:52,000
The recipe says two.
837
00:38:52,000 --> 00:38:55,320
I don't have any time to waste here.
I have to move on.
838
00:38:55,320 --> 00:38:58,000
Hopefully, that's enough
to finish the dish.
839
00:38:58,000 --> 00:38:59,880
(BEEPING)
That your timer?
840
00:38:59,880 --> 00:39:01,560
Oh, which...
What's your timer for?
841
00:39:01,560 --> 00:39:02,720
Is that your timer?
Yes!
842
00:39:02,720 --> 00:39:05,120
(BEEPING CONTINUES)
843
00:39:05,120 --> 00:39:06,120
(STOPS TIMER)
844
00:39:07,160 --> 00:39:10,840
I wonder if they just have
nightmares of timers.
845
00:39:10,840 --> 00:39:11,920
Yeah, I know.
"Ah! Ah!"
846
00:39:11,920 --> 00:39:13,480
You would...you'd wake up.
"Ah!"
847
00:39:14,560 --> 00:39:16,840
The walnuts slowed me down so much.
848
00:39:16,840 --> 00:39:19,720
And then I only have like 20 minutes
849
00:39:19,720 --> 00:39:22,240
to go and finish
the rest of the elements.
850
00:39:23,200 --> 00:39:27,880
So I quickly made the soy dressing
and just measuring everything
851
00:39:27,880 --> 00:39:29,360
and just making it into
a vinaigrette.
852
00:39:32,360 --> 00:39:36,080
And then I start to quickly fry
some sea cucumber crackling
853
00:39:36,080 --> 00:39:38,760
and put it in the dehydrator
to crisp it up.
854
00:39:47,720 --> 00:39:49,760
Pretty cool how it comes up, eh?
Sorry?
855
00:39:49,760 --> 00:39:51,880
It's pretty cool how it expands.
It's so cool!
856
00:39:53,680 --> 00:39:55,400
BILLIE: Well done, Keyma.
Keep going.
857
00:39:55,400 --> 00:39:57,440
I still need to whisk my caramel
858
00:39:57,440 --> 00:40:00,080
and do some whipped cream
for the dessert,
859
00:40:00,080 --> 00:40:02,000
then plate up the savoury dish.
860
00:40:04,680 --> 00:40:07,400
I'm not sure
if I can get it all done.
861
00:40:10,520 --> 00:40:12,760
Now's the time to really dig deep.
862
00:40:12,760 --> 00:40:14,840
15 minutes to go!
JOCK: Let's go, guys.
863
00:40:14,840 --> 00:40:16,960
ANDY: The final push!
Come on!
864
00:40:16,960 --> 00:40:18,120
Bring it home.
865
00:40:18,120 --> 00:40:20,280
BILLIE: Go, Keyma!
Go, Sarah! Go, Dan!
866
00:40:23,440 --> 00:40:25,240
DAN: We're getting to that point
in the pressure test
867
00:40:25,240 --> 00:40:28,360
where things are going to
tie right up at the end here
868
00:40:28,360 --> 00:40:30,120
and there's a lot of things
that need to be done,
869
00:40:30,120 --> 00:40:32,200
little jobs
that need to just be finished.
870
00:40:32,200 --> 00:40:34,560
Biscuits for the sweet dish
have come out of the oven
871
00:40:34,560 --> 00:40:35,920
and I'm really happy with them.
872
00:40:37,120 --> 00:40:38,360
Yeah.
BILLIE: Good, Dan?
873
00:40:38,360 --> 00:40:40,280
Yeah.
Rightio.
874
00:40:40,280 --> 00:40:41,320
(SIGHS) OK.
Moving on.
875
00:40:42,360 --> 00:40:44,240
Love the colour,
love the thickness of them.
876
00:40:44,240 --> 00:40:45,480
Sweet. That's done.
877
00:40:45,480 --> 00:40:49,600
OK. Um...next thing. You.
I need, uh...
878
00:40:49,600 --> 00:40:51,280
(SNAPS FINGERS)
879
00:40:51,280 --> 00:40:52,800
..baking paper.
880
00:40:52,800 --> 00:40:55,680
The vinegared laver needs to be,
now that it's dried and cracked up,
881
00:40:55,680 --> 00:40:56,760
put into a container.
882
00:40:57,760 --> 00:41:02,200
The flowers need to be tidied up.
883
00:41:02,200 --> 00:41:05,240
The...the seaweed cracker
needs to be fried.
884
00:41:05,240 --> 00:41:07,960
So there's all these little things
that are quite simple,
885
00:41:07,960 --> 00:41:09,840
but they just...they're gonna take
a little bit of time.
886
00:41:09,840 --> 00:41:11,920
So it just comes down to really
getting everything done.
887
00:41:13,080 --> 00:41:15,640
ANDY: Come on, mate. Last little
push here. Last little push.
888
00:41:20,280 --> 00:41:22,200
They alright?
889
00:41:22,200 --> 00:41:23,400
Yeah.
Yeah?
890
00:41:23,400 --> 00:41:25,760
They look good.
Rightio.
891
00:41:25,760 --> 00:41:28,160
SARAH: You know what the hardest
thing with the pressure test is?
892
00:41:28,160 --> 00:41:29,960
You don't know how much
is left to come.
893
00:41:29,960 --> 00:41:33,000
You know how much time you have,
but I don't know
894
00:41:33,000 --> 00:41:35,520
if I'm going to be able
to get everything done in time.
895
00:41:35,520 --> 00:41:38,320
So it's starting to really make me
feel flustered.
896
00:41:41,480 --> 00:41:43,920
I need to finish off
my oloroso caramel,
897
00:41:43,920 --> 00:41:46,600
so I grab butter and salt
898
00:41:46,600 --> 00:41:49,720
and I start whisking this
through my caramel.
899
00:41:50,720 --> 00:41:53,560
Now I move on to my cream
for my dessert.
900
00:41:53,560 --> 00:41:57,000
Peter's cream
was really lightly whipped.
901
00:41:57,000 --> 00:41:58,480
It was only just set.
902
00:41:58,480 --> 00:42:01,480
So when you, you know,
kind of bit through the dessert,
903
00:42:01,480 --> 00:42:04,120
you got all these different layers.
904
00:42:04,120 --> 00:42:06,000
I decide to use a stand mixer,
905
00:42:06,000 --> 00:42:08,680
even though the recipe says
a hand whisk,
906
00:42:08,680 --> 00:42:11,760
because I really need
to make up some time here.
907
00:42:13,120 --> 00:42:14,560
Can I get another bowl, please?
908
00:42:14,560 --> 00:42:16,840
Just be really careful with this,
because you're meant do it by hand.
909
00:42:16,840 --> 00:42:18,120
'Cause it's double cream...
Alright.
910
00:42:18,120 --> 00:42:19,600
..which has got a high fat cont...
911
00:42:19,600 --> 00:42:21,760
Keep doing it now that you started,
but just watch it.
912
00:42:21,760 --> 00:42:23,000
OK. Thanks.
'Cause it'll split.
913
00:42:23,000 --> 00:42:24,440
Alright.
Only needs to be soft peaks.
914
00:42:24,440 --> 00:42:26,080
OK. Thanks.
915
00:42:30,960 --> 00:42:33,440
I am pretty rushed
with this element.
916
00:42:33,440 --> 00:42:38,200
I think it's right, but I don't
have the time to sit here
917
00:42:38,200 --> 00:42:40,200
and, you know, overwork this.
918
00:42:40,200 --> 00:42:43,040
I feel like I started so strong
in this cook...
919
00:42:43,040 --> 00:42:44,880
Just quick as you can, Sare.
920
00:42:44,880 --> 00:42:47,760
..but I've started to get
a little bit overwhelmed
921
00:42:47,760 --> 00:42:49,840
and there's a lot going on
on my bench.
922
00:42:49,840 --> 00:42:52,480
There's a lot of elements
that I'm motoring through.
923
00:42:52,480 --> 00:42:57,400
I know that I just need to really
focus to get this finished.
924
00:42:57,400 --> 00:42:59,240
You got another balloon whisk?
I'll get you another...
925
00:42:59,240 --> 00:43:00,520
No. Oh, yeah, I do.
926
00:43:00,520 --> 00:43:01,760
You got one?
Yeah.
927
00:43:01,760 --> 00:43:04,480
Guys, now you really need to focus.
928
00:43:04,480 --> 00:43:06,240
You've only got 10 minutes to go.
929
00:43:06,240 --> 00:43:07,280
Let's go! Come on!
Go!
930
00:43:07,280 --> 00:43:08,640
JOCK: 10 minutes.
Come on!
931
00:43:14,600 --> 00:43:16,440
Right. What else?
932
00:43:16,440 --> 00:43:18,040
Whoa! Look at that!
933
00:43:19,800 --> 00:43:22,480
100g double cream.
934
00:43:22,480 --> 00:43:23,840
200g pure cream.
935
00:43:25,000 --> 00:43:26,120
Pure cream!
936
00:43:28,400 --> 00:43:30,880
KEYMA: It's time to finish up
my dessert elements
937
00:43:30,880 --> 00:43:34,600
and make some whipped cream
that goes on top of the Moo dessert.
938
00:43:35,800 --> 00:43:37,280
Soft peaks.
939
00:43:37,280 --> 00:43:40,960
There's so much to do
and I have hardly any time.
940
00:43:40,960 --> 00:43:45,200
But every element
has to be just like Peter's.
941
00:43:45,200 --> 00:43:46,320
5g.
942
00:43:47,640 --> 00:43:50,640
Soft peaks, soft peaks with the
cream. Soft peaks with the cream.
943
00:43:50,640 --> 00:43:54,280
It has to be fluffy, like a cloud.
944
00:43:57,200 --> 00:43:59,440
It doesn't seem to me
like a soft peak.
945
00:43:59,440 --> 00:44:03,480
But when I start whisking the cream,
it splits almost immediately.
946
00:44:10,280 --> 00:44:12,000
BILLIE: Is it overwhipped?
947
00:44:12,000 --> 00:44:15,000
Just whipped it four times
and it did that.
948
00:44:15,000 --> 00:44:16,880
You'll have to do it again.
949
00:44:16,880 --> 00:44:19,640
So, obviously, I need to remake it.
950
00:44:19,640 --> 00:44:22,000
I don't know what happened.
951
00:44:22,000 --> 00:44:24,560
Barely whisked it.
952
00:44:24,560 --> 00:44:28,600
But I...I have no idea what I did.
953
00:44:31,160 --> 00:44:32,760
I don't...I don't have any more.
954
00:44:33,640 --> 00:44:36,600
And I have hardly any cream left.
955
00:44:36,600 --> 00:44:38,280
Shi...
956
00:44:40,680 --> 00:44:43,440
I don't know what I'm going to do.
957
00:44:43,440 --> 00:44:45,240
This is really frustrating.
958
00:44:54,480 --> 00:44:55,840
BILLIE: Come on, Keyma.
959
00:44:55,840 --> 00:44:57,520
You've got this, Keyma. Keep going.
960
00:45:02,280 --> 00:45:04,360
KEYMA: I don't know what happened.
961
00:45:04,360 --> 00:45:06,440
Barely whisked it.
962
00:45:07,480 --> 00:45:08,600
Is it split?
963
00:45:08,600 --> 00:45:12,480
Just whipped it four times,
and it did that.
964
00:45:12,480 --> 00:45:14,080
You'll have to do it again.
965
00:45:14,080 --> 00:45:15,720
Keep going, Keyma.
966
00:45:15,720 --> 00:45:17,600
I don't know what happened.
967
00:45:17,600 --> 00:45:21,080
I need to figure out what happened
to the whipped cream
968
00:45:21,080 --> 00:45:23,800
and make up a solution for this.
969
00:45:30,040 --> 00:45:31,280
Come on, Keyma.
970
00:45:32,800 --> 00:45:35,960
I realised
that I swapped the measurements.
971
00:45:35,960 --> 00:45:39,040
Instead of doing
half the double cream,
972
00:45:39,040 --> 00:45:43,120
I did double the double cream
and half the pure cream, so...
973
00:45:43,120 --> 00:45:45,920
Oh!
Hey, you good? You good?
974
00:45:45,920 --> 00:45:47,720
So, you know what you did?
Yeah.
975
00:45:51,120 --> 00:45:53,760
You're good. You got this.
You got this. Keep calm.
976
00:45:53,760 --> 00:45:56,640
Measure out your double cream,
and then we'll do the maths.
977
00:45:56,640 --> 00:45:59,400
I have to start again,
but I have hardly any double cream.
978
00:46:02,720 --> 00:46:03,880
It's not enough.
979
00:46:04,640 --> 00:46:06,080
How much have you got?
980
00:46:06,080 --> 00:46:07,480
60.
981
00:46:07,480 --> 00:46:08,920
60. So, 120 cream.
982
00:46:08,920 --> 00:46:10,040
Yeah.
983
00:46:11,240 --> 00:46:12,560
Thank you, Andy.
984
00:46:12,560 --> 00:46:15,840
But I just need a little bit
to cover the dessert,
985
00:46:15,840 --> 00:46:18,360
so it's...it's going to be fine.
986
00:46:18,360 --> 00:46:22,000
I just have to work quickly,
because I'm running out of time
987
00:46:22,000 --> 00:46:23,640
and I haven't finished
the savoury dish.
988
00:46:23,640 --> 00:46:24,960
Come on, Keyma.
989
00:46:24,960 --> 00:46:26,760
You've got this, Keyma. Keep going.
990
00:46:26,760 --> 00:46:30,720
So I...I'm just thinking,
"Keep calm and read the recipe."
991
00:46:30,720 --> 00:46:33,360
Let's get it done, Keyma.
Good work.
992
00:46:33,360 --> 00:46:36,280
I need to finish this dish.
993
00:46:39,800 --> 00:46:42,880
Listen up, guys. You've only got
five minutes to go! Come on!
994
00:46:42,880 --> 00:46:44,720
(OTHERS APPLAUD
AND SHOUT ENCOURAGEMENT)
995
00:46:52,840 --> 00:46:55,560
Have you got all the jobs done,
guys? Double double check.
996
00:46:55,560 --> 00:46:57,000
Oh...
997
00:46:57,000 --> 00:46:58,600
SARAH: I'm in a massive rush.
998
00:46:59,640 --> 00:47:03,560
My whipped cream was a bit loose,
but it's now in the fridge,
999
00:47:03,560 --> 00:47:05,680
so all of my sweet elements
1000
00:47:05,680 --> 00:47:09,880
are ready for me to plate in front
of Peter Gilmore and the judges
1001
00:47:09,880 --> 00:47:11,360
in the tasting room.
1002
00:47:12,480 --> 00:47:15,600
Now I need to replicate
Peter Gilmore's savoury dish
1003
00:47:15,600 --> 00:47:17,000
as perfectly as possible.
1004
00:47:17,000 --> 00:47:20,720
Everything was placed
exactly where it needed to be.
1005
00:47:20,720 --> 00:47:22,640
It's all in the precision.
1006
00:47:22,640 --> 00:47:28,920
So, first of all, I need to separate
my katsuobushi cream from the mould
1007
00:47:28,920 --> 00:47:32,480
really quickly in some warm water.
1008
00:47:32,480 --> 00:47:34,640
And it's time to try and demould.
1009
00:47:38,920 --> 00:47:43,480
And I don't want to break it,
but it's such an interesting texture
1010
00:47:43,480 --> 00:47:45,160
because it's still soft.
1011
00:47:46,400 --> 00:47:47,920
Just get one good one, Sarah.
1012
00:47:47,920 --> 00:47:50,680
So, as delicately as possible...
1013
00:47:53,920 --> 00:47:57,880
..I manage to get one done,
and I am relieved.
1014
00:47:59,120 --> 00:48:02,640
Now I need to cut my scallops
into batons.
1015
00:48:02,640 --> 00:48:04,400
How do you know
which way is horizontal?
1016
00:48:04,400 --> 00:48:06,160
Horizontal?
Through the middle, Sare.
1017
00:48:07,400 --> 00:48:09,840
Horizontal, like...horizontal. Yeah?
1018
00:48:11,000 --> 00:48:12,640
Horizontal. Check.
1019
00:48:12,640 --> 00:48:13,800
(LAUGHS)
1020
00:48:13,800 --> 00:48:16,640
I'm being very precise.
1021
00:48:16,640 --> 00:48:18,400
Scallops are looking good.
1022
00:48:18,400 --> 00:48:20,720
I'm happy with the shape of these.
1023
00:48:20,720 --> 00:48:24,640
And a little bit
of my sea cucumber cracklings.
1024
00:48:24,640 --> 00:48:26,600
Oh, my brain is fried now.
1025
00:48:26,600 --> 00:48:30,760
There's so many different elements
that I still need to plate.
1026
00:48:30,760 --> 00:48:35,040
Walnuts, flowers,
and the Ossetra caviar.
1027
00:48:35,040 --> 00:48:37,200
Nice, Sarah. They look great.
1028
00:48:39,040 --> 00:48:42,840
DANIEL: So, finally,
the dessert elements are done.
1029
00:48:42,840 --> 00:48:45,200
Looking great, Dan. Keep going.
1030
00:48:45,200 --> 00:48:47,920
15 seconds. Upside down.
1031
00:48:47,920 --> 00:48:49,880
Tray. Silpat.
1032
00:48:49,880 --> 00:48:51,720
Spatula. On to you.
1033
00:48:51,720 --> 00:48:53,280
I've got to plate up the savoury.
1034
00:48:53,280 --> 00:48:55,640
I want these elements to be perfect.
1035
00:48:55,640 --> 00:48:57,560
Peter Gilmore's dishes
are very refined,
1036
00:48:57,560 --> 00:49:00,440
and I want to try and prove
that I can do that.
1037
00:49:00,440 --> 00:49:01,520
That's in.
1038
00:49:04,320 --> 00:49:08,000
The katsuobushi cream is the most
important part of the entree
1039
00:49:08,000 --> 00:49:10,680
so, thankfully, it's set nicely,
1040
00:49:10,680 --> 00:49:13,240
and now I just have to find
the best one that I've got.
1041
00:49:14,440 --> 00:49:16,080
You only need one, Dan.
1042
00:49:16,080 --> 00:49:18,440
Probably move on to the next thing,
because you got no time left.
1043
00:49:19,760 --> 00:49:21,680
And I'm stressed out.
1044
00:49:21,680 --> 00:49:24,040
It's, like, the dying minutes.
Like, the clock is just ticking.
1045
00:49:25,760 --> 00:49:27,720
It's all fiddly.
1046
00:49:27,720 --> 00:49:30,040
And the old leg shakes are back.
1047
00:49:30,040 --> 00:49:32,880
But I gotta try and stay focused
and get this all done.
1048
00:49:35,320 --> 00:49:37,360
I don't want to go home.
I hope it's good enough.
1049
00:49:37,360 --> 00:49:40,760
But I'm rushed, so it's not looking
as pretty as Peter's.
1050
00:49:43,240 --> 00:49:45,520
I'm worried about that,
but I need to finish.
1051
00:49:45,520 --> 00:49:48,200
And I just hope the flavour
speaks for itself.
1052
00:49:50,480 --> 00:49:53,000
You're looking for perfection,
just like Peter's,
1053
00:49:53,000 --> 00:49:54,840
and you got three minutes to go!
1054
00:49:54,840 --> 00:49:57,040
Come on, guys! Hustle!
Whoo!
1055
00:50:00,280 --> 00:50:04,640
The whipped cream,
it just made me so far behind.
1056
00:50:04,640 --> 00:50:08,880
But I need to get to that top three,
1057
00:50:08,880 --> 00:50:10,600
so I'm just fighting for it.
1058
00:50:10,600 --> 00:50:12,520
I'm fighting until the end.
1059
00:50:13,560 --> 00:50:15,360
Oh, my God.
1060
00:50:15,360 --> 00:50:16,560
What's she doing?
1061
00:50:16,560 --> 00:50:18,280
PETER: Careful it doesn't melt,
yeah?
1062
00:50:18,280 --> 00:50:20,440
Keyma.
BILLIE: Get them out.
1063
00:50:20,440 --> 00:50:22,520
Don't let it melt in the hot water.
1064
00:50:23,600 --> 00:50:25,560
Ah!
Quick, quick, quick.
1065
00:50:32,760 --> 00:50:36,480
What happens to frozen things
in warm water? Like...
1066
00:50:36,480 --> 00:50:37,880
Just lift it up, see how it is.
1067
00:50:37,880 --> 00:50:40,280
Uh... No, they're not releasing.
1068
00:50:42,480 --> 00:50:45,280
Oh, my God. She's like,
"They're not releasing."
1069
00:50:45,280 --> 00:50:47,640
Give it a good squeeze.
1070
00:50:47,640 --> 00:50:49,600
I was not paying attention.
1071
00:50:51,480 --> 00:50:54,680
So now that katsuobushi cream
is very soft
1072
00:50:54,680 --> 00:50:56,640
and it's staying on the mould.
1073
00:50:56,640 --> 00:51:00,560
Then when I release them,
a lot of melted cream comes out of it
1074
00:51:00,560 --> 00:51:02,640
and it's sticking to the paper.
1075
00:51:02,640 --> 00:51:03,840
Is that enough?
1076
00:51:03,840 --> 00:51:05,600
So it's smaller than Peter Gilmore's,
1077
00:51:05,600 --> 00:51:09,320
but I don't have any time
to waste here.
1078
00:51:09,320 --> 00:51:12,720
Just need one, Keyma.
As quick as you can.
1079
00:51:12,720 --> 00:51:14,800
I need to plate. I need to move.
1080
00:51:14,800 --> 00:51:18,960
I'm just, like, really, really
stressed at the moment.
1081
00:51:18,960 --> 00:51:21,560
I'm noticing that Keyma's
katsuobushi cream
1082
00:51:21,560 --> 00:51:22,760
for her savoury dish
1083
00:51:22,760 --> 00:51:26,040
is a lot smaller
than Daniel and Sarah's,
1084
00:51:26,040 --> 00:51:31,360
and I think that could be
a huge problem for her.
1085
00:51:33,600 --> 00:51:35,920
Peter Gilmore explained at the start
1086
00:51:35,920 --> 00:51:38,280
that there's not
a whole heap of ingredients,
1087
00:51:38,280 --> 00:51:44,880
so the balance was such a key point
in that savoury dish.
1088
00:51:44,880 --> 00:51:48,280
ANDY: Come on, guys!
JOCK: Final touches, everybody!
1089
00:51:48,280 --> 00:51:52,520
Ten, nine, eight, seven,
1090
00:51:52,520 --> 00:51:55,040
six, five, four,
1091
00:51:55,040 --> 00:51:57,080
three, two,
1092
00:51:57,080 --> 00:51:58,200
one!
1093
00:51:58,200 --> 00:52:00,880
That's it!
Well done, you guys.
1094
00:52:00,880 --> 00:52:02,840
Great effort, guys!
Well done.
1095
00:52:02,840 --> 00:52:04,240
Well done.
1096
00:52:08,000 --> 00:52:09,640
Oh! Far out.
1097
00:52:11,680 --> 00:52:14,640
SARAH: I can't believe I've just made
two Peter Gilmore dishes.
1098
00:52:14,640 --> 00:52:16,440
Well done, you three.
1099
00:52:16,440 --> 00:52:19,240
I mean, switching between
sweet and savoury
1100
00:52:19,240 --> 00:52:22,760
just adds such a huge
level of pressure.
1101
00:52:22,760 --> 00:52:26,800
I got there, just, and managed
to get everything done, just,
1102
00:52:26,800 --> 00:52:30,640
but, um, yeah,
it'll come down to, I think,
1103
00:52:30,640 --> 00:52:33,320
a lot of the details in these dishes.
1104
00:52:34,560 --> 00:52:37,600
Whoa. That was incredible.
1105
00:52:37,600 --> 00:52:40,200
I mean, time went so fast.
1106
00:52:41,320 --> 00:52:45,160
So, um, hopefully, this is enough
to get me through.
1107
00:52:46,760 --> 00:52:50,040
If I have to go today, obviously
it would be pretty disappointing,
1108
00:52:50,040 --> 00:52:55,600
but I'll go with my head up high
because I'm so happy.
1109
00:52:55,600 --> 00:52:56,760
So happy.
1110
00:52:58,560 --> 00:53:01,400
Honestly, I'd be gutted
to leave the competition.
1111
00:53:02,920 --> 00:53:04,680
I would...
1112
00:53:04,680 --> 00:53:07,480
..be proud with that as my last dish.
1113
00:53:07,480 --> 00:53:10,920
Got to remember, I came in
cooking fish tacos.
1114
00:53:10,920 --> 00:53:14,440
And then, if it was my last dish
recreating Peter Gilmore's,
1115
00:53:14,440 --> 00:53:16,120
there's no shame in that.
1116
00:53:16,120 --> 00:53:17,680
So, I'm proud as.
1117
00:53:29,000 --> 00:53:32,080
DANIEL: I'm upset that my plating
is a little bit uglier...
1118
00:53:32,080 --> 00:53:33,360
ANDY: Daniel.
1119
00:53:33,360 --> 00:53:37,200
..but I hope I've done
all the elements justice.
1120
00:53:40,280 --> 00:53:42,240
(SIGHS)
1121
00:53:42,240 --> 00:53:44,360
Big sigh out, there.
1122
00:53:44,360 --> 00:53:46,280
You feeling alright?
1123
00:53:46,280 --> 00:53:48,760
It was harder than a bloody
bull's forehead, that was.
1124
00:53:48,760 --> 00:53:49,880
(MEL LAUGHS)
1125
00:53:49,880 --> 00:53:51,760
What was hard about it?
The time.
1126
00:53:51,760 --> 00:53:52,880
Yeah?
The time was hard.
1127
00:53:52,880 --> 00:53:55,080
Lot of steps, little time.
Yeah. Yeah, yeah.
1128
00:53:55,080 --> 00:53:57,080
For the time that we had, yeah,
the steps were a lot.
1129
00:53:57,080 --> 00:53:59,440
And just meticulous -
like, taking the...
1130
00:53:59,440 --> 00:54:01,960
Oh, those damn walnuts!
1131
00:54:01,960 --> 00:54:03,520
(LAUGHS)
JOCK: I told you.
1132
00:54:03,520 --> 00:54:05,280
Oh!
I warned you about the walnuts.
1133
00:54:05,280 --> 00:54:07,680
Oh, you can warm me as much
as I want. It didn't make it easier.
1134
00:54:07,680 --> 00:54:09,560
(CHUCKLES)
1135
00:54:09,560 --> 00:54:12,080
Let's talk about the presentation,
'cause you...
1136
00:54:12,080 --> 00:54:13,760
..mate, that was tight...
Yeah.
1137
00:54:13,760 --> 00:54:15,680
..to get everything on the plate.
Yeah.
1138
00:54:15,680 --> 00:54:17,000
Are you happy?
1139
00:54:18,000 --> 00:54:21,720
I mean, I would love to have
made it as pretty as yours.
1140
00:54:21,720 --> 00:54:25,120
(CHUCKLES) It's still probably one
of the prettiest things I've made.
1141
00:54:25,120 --> 00:54:27,480
It was a lot of fun, though,
I will admit.
1142
00:54:27,480 --> 00:54:32,360
I wouldn't expect anything less
to get into the top three, so...
1143
00:54:32,360 --> 00:54:34,000
You were a firefighter.
1144
00:54:34,000 --> 00:54:35,920
Now you're top four in MasterChef.
1145
00:54:37,040 --> 00:54:38,640
Do you think you can win this thing?
1146
00:54:39,720 --> 00:54:42,560
It... (CHUCKLES)
It never flicked in my head.
1147
00:54:42,560 --> 00:54:45,840
You know, I've taken out immunities,
1148
00:54:45,840 --> 00:54:48,160
I've had a few dish of the days,
1149
00:54:48,160 --> 00:54:50,000
and it's like, I am capable of that.
1150
00:54:50,000 --> 00:54:53,040
What's stopping me
from now doing that?
1151
00:54:53,040 --> 00:54:55,440
And that is liberating
1152
00:54:55,440 --> 00:54:57,960
for a bloke that came in going,
"Please don't go home first."
1153
00:54:57,960 --> 00:55:03,200
So, you know, to win the trophy,
like, that...
1154
00:55:03,200 --> 00:55:05,000
..for me, that would be
unbelievable.
1155
00:55:05,000 --> 00:55:08,800
It would be the most
incredible thing ever.
1156
00:55:08,800 --> 00:55:11,560
That's what MasterChef was made for.
1157
00:55:11,560 --> 00:55:13,040
Yeah.
This is what this show's all about,
1158
00:55:13,040 --> 00:55:19,280
is to find people like you,
with a big old heart and a passion.
1159
00:55:22,080 --> 00:55:25,320
Well, there's the fearlessness,
and we need that,
1160
00:55:25,320 --> 00:55:27,000
because you've still gotta
plate up the Moo.
1161
00:55:27,000 --> 00:55:28,640
Yeah. God.
1162
00:55:28,640 --> 00:55:32,080
Daniel, your three minutes starts
when you get to the bench.
1163
00:55:32,080 --> 00:55:33,440
Alright.
1164
00:55:34,720 --> 00:55:35,960
(SIGHS)
1165
00:55:37,080 --> 00:55:41,240
It's terrifying plating up in front
of the judges and Peter Gilmore,
1166
00:55:41,240 --> 00:55:43,440
but don't have much time
to plate up
1167
00:55:43,440 --> 00:55:45,240
so I need to work quickly.
1168
00:55:47,360 --> 00:55:48,840
So, to assemble the Moo,
1169
00:55:48,840 --> 00:55:51,640
I have to put a swirl of the caramel
1170
00:55:51,640 --> 00:55:54,240
and a swirl of prune jam
1171
00:55:54,240 --> 00:55:55,520
down the bottom.
1172
00:55:59,240 --> 00:56:00,720
I have to get my vanilla ice-cream
1173
00:56:00,720 --> 00:56:04,000
and push that down
onto the caramel and the jam,
1174
00:56:04,000 --> 00:56:06,720
use the whipped cream,
and pop that on top...
1175
00:56:08,040 --> 00:56:10,520
..and finish off with my biscuits.
1176
00:56:10,520 --> 00:56:12,240
One minute, mate.
1177
00:56:26,480 --> 00:56:29,200
Daniel, two dishes.
Peter Gilmore. You happy?
1178
00:56:29,200 --> 00:56:31,520
Honoured.
100% for effort.
1179
00:56:31,520 --> 00:56:33,120
Thank you. (CHUCKLES)
Really, really good.
1180
00:56:33,120 --> 00:56:34,720
Good stuff, mate.
We'll taste now. Well done.
1181
00:56:34,720 --> 00:56:36,400
Thanks, guys.
Hope you enjoy. Cheers.
1182
00:57:12,320 --> 00:57:14,120
Um, that's unbelievable.
1183
00:57:15,280 --> 00:57:17,240
Let's start with the presentation.
1184
00:57:17,240 --> 00:57:19,880
It wasn't as beautifully
rounded and composed
1185
00:57:19,880 --> 00:57:21,560
as yours was, Peter, I've gotta say.
1186
00:57:21,560 --> 00:57:26,960
But what it lacked in
presentation, you know, detail,
1187
00:57:26,960 --> 00:57:28,760
it made up for in taste.
1188
00:57:28,760 --> 00:57:31,160
I think it tasted
exactly like yours.
1189
00:57:31,160 --> 00:57:32,920
And far as ratios go,
1190
00:57:32,920 --> 00:57:36,800
you know, I got the acidity,
I got the crispiness.
1191
00:57:37,840 --> 00:57:40,080
The scallops were beautifully cut.
1192
00:57:40,080 --> 00:57:44,320
The taste of the katsuobushi cream
was brilliant.
1193
00:57:45,440 --> 00:57:49,000
I mean, I can't fault it. In terms
of flavour, it was fantastic.
1194
00:57:49,000 --> 00:57:53,000
Yeah. Look, I think the
katsuobushi cream was spot-on.
1195
00:57:53,000 --> 00:57:55,960
I agree, all the elements
were there.
1196
00:57:55,960 --> 00:58:00,920
He got everything done, and he
got everything done really well,
1197
00:58:00,920 --> 00:58:02,440
and it did taste good.
1198
00:58:02,440 --> 00:58:04,560
The flavour balance
and the textures,
1199
00:58:04,560 --> 00:58:06,640
it's all there
in the right quantities.
Yeah.
1200
00:58:06,640 --> 00:58:10,200
And I'm so impressed, because
this is food he aspires to cook,
1201
00:58:10,200 --> 00:58:11,360
but with a dish like that,
1202
00:58:11,360 --> 00:58:13,960
being able to achieve that on the
first go, he's well on his way.
1203
00:58:13,960 --> 00:58:15,840
Nah, it's super impressive.
1204
00:58:15,840 --> 00:58:19,120
The Moo. Um... (SIGHS)
1205
00:58:19,120 --> 00:58:21,080
Where do I start?
1206
00:58:21,080 --> 00:58:23,600
You know, the prune jam
was delicious.
1207
00:58:23,600 --> 00:58:25,040
The reduction was there,
1208
00:58:25,040 --> 00:58:27,440
which gave it that bit
of oomph that it needs
1209
00:58:27,440 --> 00:58:29,120
to kind of cut through
everything else,
1210
00:58:29,120 --> 00:58:32,360
like the perfect vanilla bean
ice-cream that he made.
1211
00:58:32,360 --> 00:58:34,000
The beautifully whipped cream.
1212
00:58:34,000 --> 00:58:37,040
And the biscuits -
gotta commend him.
1213
00:58:37,040 --> 00:58:39,760
Um, it was pretty bloody
close to yours, Pete.
1214
00:58:39,760 --> 00:58:40,760
Yeah.
1215
00:58:40,760 --> 00:58:42,520
He knew that
anything less than perfect,
1216
00:58:42,520 --> 00:58:44,200
it wasn't going to be
good enough today.
1217
00:58:44,200 --> 00:58:46,880
Yeah, I agree. He had the cream
at the perfect texture,
1218
00:58:46,880 --> 00:58:50,080
and all of those little
tiny things are so important.
1219
00:58:50,080 --> 00:58:52,120
So, yeah,
really highly commended.
1220
00:58:52,120 --> 00:58:53,560
It's all about the celebration
1221
00:58:53,560 --> 00:58:55,800
of that ice-cream
being that perfect vanilla
1222
00:58:55,800 --> 00:58:59,040
that just sets off the flavour
of the milk and the cream.
1223
00:58:59,040 --> 00:59:00,680
And then you have
those beautiful layers
1224
00:59:00,680 --> 00:59:02,520
of the caramel
and the prune jam underneath,
1225
00:59:02,520 --> 00:59:05,120
really just to kind of
colour around the edges
1226
00:59:05,120 --> 00:59:07,040
and give the dish
something to hold onto,
1227
00:59:07,040 --> 00:59:08,640
as well as the biscuits on top.
1228
00:59:08,640 --> 00:59:13,000
I think he did a fantastic job
every single stage of that dish.
1229
00:59:15,440 --> 00:59:17,680
DANIEL: Go, Sarah.
Thank you.
1230
00:59:18,880 --> 00:59:21,760
I am really happy with the entree,
1231
00:59:21,760 --> 00:59:24,560
but I'm a bit worried
about my whipped cream.
1232
00:59:24,560 --> 00:59:26,080
Hello. (CHUCKLES)
1233
00:59:26,080 --> 00:59:28,800
So I'm not 100% confident.
1234
00:59:30,200 --> 00:59:32,600
You know, it's these two dishes
1235
00:59:32,600 --> 00:59:35,000
standing between
me and the semifinal.
1236
00:59:37,160 --> 00:59:39,640
How was that?
Um, I went alright.
1237
00:59:39,640 --> 00:59:43,440
I mean, I felt like
I started off really strong,
1238
00:59:43,440 --> 00:59:47,000
but then it was all,
you know, a bit crazy.
1239
00:59:47,000 --> 00:59:49,120
And then...
You were in the washing machine.
1240
00:59:49,120 --> 00:59:51,360
(LAUGHS) Exactly.
That's exactly how I felt.
1241
00:59:51,360 --> 00:59:53,640
But, yeah, I mean,
I got there in the end
1242
00:59:53,640 --> 00:59:57,840
and I'm happy that
I finished both dishes, and...
1243
00:59:57,840 --> 00:59:59,600
Yeah, it was fun.
1244
00:59:59,600 --> 01:00:01,840
You hit top nine in your season.
(CHUCKLES) Yeah.
1245
01:00:01,840 --> 01:00:05,120
And you've come so much further
this time around.
1246
01:00:05,120 --> 01:00:07,080
Now that you're here, you know,
1247
01:00:07,080 --> 01:00:09,600
you are on the cusp
of the semifinal.
1248
01:00:09,600 --> 01:00:11,600
Can you say it yet?
(CHUCKLES)
1249
01:00:11,600 --> 01:00:12,720
I can't. I can't.
1250
01:00:12,720 --> 01:00:16,560
For me, it's, like,
one step at a time.
1251
01:00:16,560 --> 01:00:18,760
I think everything is
so grand in life
1252
01:00:18,760 --> 01:00:21,240
if you look at
the big picture, but...
1253
01:00:21,240 --> 01:00:25,240
..just, you know, getting through
each cook and each day...
1254
01:00:25,240 --> 01:00:31,000
I mean, the whole MasterChef
experience is so powerful.
1255
01:00:31,000 --> 01:00:34,720
And even coming ninth,
I've seen what that can do.
1256
01:00:34,720 --> 01:00:38,840
So, holding up that trophy,
of course, would be insane.
1257
01:00:38,840 --> 01:00:39,880
Mm.
1258
01:00:39,880 --> 01:00:42,360
Are you ready to plate up your Moo?
Yes.
1259
01:00:42,360 --> 01:00:45,080
Your three minutes begins
when you hit the bench.
(CHUCKLES) Oh, God.
1260
01:00:45,080 --> 01:00:46,480
Good luck.
OK.
1261
01:00:46,480 --> 01:00:49,840
To make two Peter Gilmore dishes
is crazy,
1262
01:00:49,840 --> 01:00:51,400
but I'm almost there.
1263
01:00:51,400 --> 01:00:52,560
One minute.
1264
01:00:52,560 --> 01:00:57,800
Everything is looking good, but
my whipped cream is pretty loose,
1265
01:00:57,800 --> 01:01:00,160
whereas Peter's was just set.
1266
01:01:00,160 --> 01:01:03,200
As you're scooping through, you've
got all these different layers...
1267
01:01:03,200 --> 01:01:05,400
MEL AND PETER: 15 seconds.
1268
01:01:05,400 --> 01:01:08,000
..and I am trying to get it perfect,
1269
01:01:08,000 --> 01:01:09,880
but there's just not enough time.
1270
01:01:11,320 --> 01:01:12,560
JOCK: 10 seconds.
1271
01:01:12,560 --> 01:01:15,000
Get the biscuits on, get the
biscuits on, get the biscuits on.
10. Come on.
1272
01:01:16,920 --> 01:01:23,360
Five, four, three, two, one.
1273
01:01:23,360 --> 01:01:24,800
Hands off.
1274
01:01:24,800 --> 01:01:26,320
(SNIFFS, EXHALES SHAKILY)
1275
01:01:26,320 --> 01:01:28,160
I'm pretty disappointed.
1276
01:01:30,160 --> 01:01:34,040
I only managed to get
four biscuits on the plate.
1277
01:01:34,040 --> 01:01:37,920
And I'm just hoping that
it's not going to be my undoing.
1278
01:01:48,000 --> 01:01:49,800
Could you be Australia's
next MasterChef?
1279
01:01:49,800 --> 01:01:51,520
Now's your time to find out.
1280
01:01:51,520 --> 01:01:54,640
Applications for next season
are now open.
1281
01:01:54,640 --> 01:01:56,000
Go on, get on it!
1282
01:02:06,280 --> 01:02:08,880
Wow.
(LAUGHS)
1283
01:02:08,880 --> 01:02:11,280
That was really down to the wire.
Yeah, it was.
1284
01:02:11,280 --> 01:02:12,480
You OK?
Yes.
1285
01:02:12,480 --> 01:02:13,680
Thank you, Sarah. We'll taste.
1286
01:02:13,680 --> 01:02:14,760
Thank you.
PETER: Thank you.
1287
01:02:14,760 --> 01:02:16,320
ANDY: Thanks, Sarah.
Thanks. Thanks.
1288
01:02:44,800 --> 01:02:47,880
The katsuobushi cream was perfect,
really well balanced.
1289
01:02:47,880 --> 01:02:49,640
All the crisp elements were there.
1290
01:02:49,640 --> 01:02:51,680
The scallops were well dressed.
1291
01:02:51,680 --> 01:02:53,360
The flavour was all there.
1292
01:02:53,360 --> 01:02:55,080
And really, you can't fault it.
1293
01:02:55,080 --> 01:02:59,280
The cream was delicious.
Perfectly set.
1294
01:02:59,280 --> 01:03:02,720
The volume and the shape of it
was identical to yours.
1295
01:03:04,000 --> 01:03:06,320
Everything tasted
exactly the same as yours.
1296
01:03:06,320 --> 01:03:09,000
Like, everything was
in balance, in harmony.
1297
01:03:09,000 --> 01:03:11,600
And it was really, really well done.
1298
01:03:11,600 --> 01:03:16,000
This dish, the way that it traverses
umami and flavours of the ocean,
1299
01:03:16,000 --> 01:03:19,720
you know, with the scallop
and the caviar and the katsuobushi,
1300
01:03:19,720 --> 01:03:21,480
that's what really makes this dish.
1301
01:03:21,480 --> 01:03:24,760
And I think she really
got it all in there, you know?
Yeah.
1302
01:03:24,760 --> 01:03:28,080
And I think she did a great job
nailing all of the components.
1303
01:03:28,080 --> 01:03:30,360
And now onto the Moo. Um...
1304
01:03:31,360 --> 01:03:33,320
I thought the ice-cream
was identical to yours.
1305
01:03:33,320 --> 01:03:35,320
Beautiful vanilla bean hum.
1306
01:03:35,320 --> 01:03:37,400
Texture was great as well.
1307
01:03:37,400 --> 01:03:40,840
But I found it hard to kind of
distinguish everything.
1308
01:03:40,840 --> 01:03:42,320
Mm.
1309
01:03:42,320 --> 01:03:45,280
Part of the luxury of eating
at a three-hat level
1310
01:03:45,280 --> 01:03:49,080
is that every single bite
is orchestrated
1311
01:03:49,080 --> 01:03:52,560
for you to experience what
the chef wants you to experience.
1312
01:03:52,560 --> 01:03:54,560
And I was sort of left wanting.
1313
01:03:54,560 --> 01:03:57,400
I think the whipping of the cream
just wasn't quite enough.
1314
01:03:57,400 --> 01:03:58,440
It was a little soft.
1315
01:03:58,440 --> 01:04:00,960
And as you say,
everything then melds together
1316
01:04:00,960 --> 01:04:03,600
because it's coated in a cream,
1317
01:04:03,600 --> 01:04:06,760
whereas your cream stuck -
it was there in the top,
1318
01:04:06,760 --> 01:04:09,800
then there was the ice-cream,
then there was the oloroso caramel.
1319
01:04:09,800 --> 01:04:12,720
And so the eating experience
is, therefore, quite different.
1320
01:04:12,720 --> 01:04:13,760
Mm.
1321
01:04:13,760 --> 01:04:15,720
But look, overall,
great...great effort.
1322
01:04:15,720 --> 01:04:19,080
And really, most of those elements
were done absolutely correctly.
1323
01:04:19,080 --> 01:04:24,520
Mm. Considering the rush
to finish the dish - both dishes -
1324
01:04:24,520 --> 01:04:26,960
you know, I'm happy for her
that she got it done,' cause...
1325
01:04:26,960 --> 01:04:27,960
Yeah.
1326
01:04:27,960 --> 01:04:30,680
..for a hot minute it didn't look
as if she was gonna get it finished.
1327
01:04:32,720 --> 01:04:35,160
BOTH: Good luck, Keyma.
Thank you, guys.
1328
01:04:37,560 --> 01:04:40,360
If I make it through today,
it will be amazing.
1329
01:04:40,360 --> 01:04:43,800
Being part of MasterChef
is such a great experience,
1330
01:04:43,800 --> 01:04:45,400
because it's made me realise
1331
01:04:45,400 --> 01:04:48,000
cooking is what I want to do
for the rest of my life.
1332
01:04:52,440 --> 01:04:54,000
How you doing?
1333
01:04:54,000 --> 01:04:55,920
I mean, pressure tests
are really hard.
1334
01:04:55,920 --> 01:04:58,760
Pressure tests ARE really hard,
and this was your first time today.
1335
01:04:58,760 --> 01:05:00,840
Was it everything you expected?
1336
01:05:00,840 --> 01:05:02,200
No, no, I loved it.
1337
01:05:02,200 --> 01:05:04,120
Obviously, you learn so much.
1338
01:05:04,120 --> 01:05:07,040
Um, but I'm broken, Peter. (LAUGHS)
1339
01:05:08,400 --> 01:05:09,480
You're broken?!
I broke her.
1340
01:05:09,480 --> 01:05:10,720
Oh, no.
No, I'm OK. I'm OK.
1341
01:05:10,720 --> 01:05:12,160
I still have a little bit of my...
1342
01:05:12,160 --> 01:05:13,960
You're OK. You're laughing still.
Yeah, I'm OK.
1343
01:05:13,960 --> 01:05:15,640
I'm laughing.
So that's alright.
1344
01:05:15,640 --> 01:05:18,200
You're such a humble cook.
1345
01:05:18,200 --> 01:05:21,280
Do you feel as if you've got what
it takes to pick up that trophy?
1346
01:05:22,760 --> 01:05:25,640
I mean, for me,
I have that little candle lit
1347
01:05:25,640 --> 01:05:28,120
in my...my little heart,
1348
01:05:28,120 --> 01:05:31,440
and no-one can just
turn it off anymore.
1349
01:05:31,440 --> 01:05:34,320
I just got really...
I fell in love with cooking,
1350
01:05:34,320 --> 01:05:38,280
and this was this cement
for me to continue going.
1351
01:05:38,280 --> 01:05:40,800
I feel I want it.
I want to keep going.
1352
01:05:41,800 --> 01:05:44,200
First thing you need to bring us
is a dessert.
1353
01:05:44,200 --> 01:05:45,320
Yeah, OK.
1354
01:05:45,320 --> 01:05:48,360
You'll have three minutes
when you hit that bench.
1355
01:05:48,360 --> 01:05:49,800
You ready?
Yeah.
1356
01:05:58,080 --> 01:05:59,360
I have to work fast.
1357
01:05:59,360 --> 01:06:04,320
I need to try to make it as close
as possible to Peter Gilmore's.
1358
01:06:08,720 --> 01:06:11,760
I mean, I'm not sure
if the ice-cream is perfect,
1359
01:06:11,760 --> 01:06:14,400
but I have plenty of whipped cream.
1360
01:06:17,800 --> 01:06:22,280
And it has that beautiful, like,
foamy texture, so, hopefully...
1361
01:06:22,280 --> 01:06:24,560
(CHUCKLES) ..it's good enough.
1362
01:06:28,920 --> 01:06:33,400
Ten, nine, eight, seven,
1363
01:06:33,400 --> 01:06:35,320
six, five...
1364
01:06:35,320 --> 01:06:36,520
Done?
1365
01:06:36,520 --> 01:06:38,040
Alright, bring it over.
1366
01:06:39,120 --> 01:06:40,680
Well done.
1367
01:06:40,680 --> 01:06:42,400
(SIGHS SHAKILY)
1368
01:06:43,920 --> 01:06:46,600
Keyma, how do you feel
about your two dishes?
1369
01:06:46,600 --> 01:06:47,880
Uh...
1370
01:06:47,880 --> 01:06:51,880
I don't know if they look
exactly like Peter's,
1371
01:06:51,880 --> 01:06:53,880
but, well, this is my best shot.
1372
01:07:04,400 --> 01:07:05,960
Well done.
1373
01:07:05,960 --> 01:07:07,880
(SIGHS SHAKILY)
1374
01:07:11,400 --> 01:07:14,000
Keyma, how do you feel
about your two dishes?
1375
01:07:15,520 --> 01:07:19,320
I don't know if they look
exactly like Peter's,
1376
01:07:19,320 --> 01:07:21,240
but, well, this is my best shot.
1377
01:07:22,240 --> 01:07:23,720
Alright, Keyma, thank you.
We'll taste.
1378
01:07:23,720 --> 01:07:25,040
ANDY AND PETER: Well done.
Thank you.
1379
01:07:25,040 --> 01:07:26,600
Well done.
Thanks.
1380
01:07:29,920 --> 01:07:31,840
Um, doesn't look like yours, Pete.
1381
01:07:33,240 --> 01:07:34,680
It's a little bit flat, isn't it?
1382
01:07:34,680 --> 01:07:36,480
And...and a little bit messy.
1383
01:07:37,880 --> 01:07:41,120
Definitely not as much
katsuobushi cream on there
1384
01:07:41,120 --> 01:07:43,120
as yours, that's for sure.
1385
01:08:07,240 --> 01:08:09,680
A bit of iciness in your ice-cream?
Yeah.
1386
01:08:09,680 --> 01:08:11,520
Like a chunk of icy.
Yeah.
1387
01:08:17,320 --> 01:08:19,200
She's got some great elements
on the plate.
1388
01:08:19,200 --> 01:08:21,280
Like, the crackling
was perfectly crisp.
1389
01:08:21,280 --> 01:08:24,400
There was a great amount
of caviar on there.
1390
01:08:24,400 --> 01:08:27,800
The walnuts - they were white
as a ghost, they were glowing.
1391
01:08:27,800 --> 01:08:32,360
But the katsuobushi cream -
there wasn't enough.
1392
01:08:32,360 --> 01:08:34,000
There just wasn't enough!
1393
01:08:34,000 --> 01:08:37,200
And it's really
made this dish unbalanced
1394
01:08:37,200 --> 01:08:40,080
on the umami level,
but also the mouthfeel as well.
1395
01:08:40,080 --> 01:08:42,920
That's the two things
that that element brings,
1396
01:08:42,920 --> 01:08:44,840
and it's just not there.
1397
01:08:44,840 --> 01:08:48,560
Yeah. It's funny, because it goes
from being a katsuobushi dish
1398
01:08:48,560 --> 01:08:50,880
to a scallop dish with
katsuobushi cream underneath.
1399
01:08:50,880 --> 01:08:54,160
Mm. You're absolutely right -
it's not in balance.
1400
01:08:54,160 --> 01:08:57,560
And it is...it is all about
those fractional details.
1401
01:08:58,880 --> 01:09:01,000
And the Moo.
1402
01:09:01,000 --> 01:09:04,720
Um, interesting. She had
a real good crack at that.
1403
01:09:04,720 --> 01:09:06,480
The caramel - it was beautiful.
1404
01:09:06,480 --> 01:09:08,880
Nice...right amount of salt.
It tasted beautiful.
1405
01:09:08,880 --> 01:09:10,280
The biscuits were nice and crunchy.
1406
01:09:10,280 --> 01:09:12,000
The cream was whipped nicely, too.
Yep.
1407
01:09:12,000 --> 01:09:14,840
But the ice-cream was a bit icy.
1408
01:09:14,840 --> 01:09:16,280
Yeah, not quite there.
1409
01:09:16,280 --> 01:09:19,480
But overall, she put it
together very confidently
1410
01:09:19,480 --> 01:09:20,920
and she got it done.
1411
01:09:20,920 --> 01:09:23,040
So I think, you know,
huge points for effort.
1412
01:09:23,040 --> 01:09:25,320
She's got positives,
but she's also got negatives.
1413
01:09:25,320 --> 01:09:27,000
And you know, a day like today,
1414
01:09:27,000 --> 01:09:29,360
when you're vying for
a semifinal berth, could be...
1415
01:09:29,360 --> 01:09:31,520
Comes down to
little things, doesn't it?
Yeah.
1416
01:09:37,400 --> 01:09:38,680
JOCK: That...
1417
01:09:38,680 --> 01:09:41,240
..was a cook fit for the finals.
1418
01:09:42,480 --> 01:09:43,960
A two-course challenge -
1419
01:09:43,960 --> 01:09:46,120
sweet and savoury dishes
1420
01:09:46,120 --> 01:09:48,000
from a three-hat master.
1421
01:09:49,800 --> 01:09:53,320
All of you embraced it,
and faced it head-on.
1422
01:09:54,880 --> 01:09:58,400
Peter, it's always an honour to have
you here in the MasterChef kitchen.
1423
01:09:58,400 --> 01:09:59,680
I'm always blown away
1424
01:09:59,680 --> 01:10:02,600
that you guys actually are able
to do these recipes.
1425
01:10:02,600 --> 01:10:03,720
They're very complex.
1426
01:10:03,720 --> 01:10:06,480
You should be very proud
of what you've done today.
1427
01:10:06,480 --> 01:10:09,520
Everyone, put your hands together
for Peter Gilmore.
1428
01:10:09,520 --> 01:10:10,760
ANDY: Yeah, Pete!
1429
01:10:17,000 --> 01:10:18,240
Daniel.
1430
01:10:20,520 --> 01:10:23,720
Your dishes, they were
a little rustic in appearance.
1431
01:10:27,080 --> 01:10:32,240
But the flavours and textures
of your savoury course...
1432
01:10:33,440 --> 01:10:36,440
..were the closest to Peter's
of the day.
1433
01:10:36,440 --> 01:10:37,920
(EXHALES HEAVILY)
1434
01:10:38,920 --> 01:10:40,720
And your Moo...
1435
01:10:40,720 --> 01:10:42,160
..followed suit.
1436
01:10:43,480 --> 01:10:45,240
Prune jam - delicious.
1437
01:10:45,240 --> 01:10:49,280
Ice-cream and cream -
best of the day.
1438
01:10:49,280 --> 01:10:50,880
Well done, Daniel.
1439
01:10:52,480 --> 01:10:53,560
Sarah.
1440
01:10:55,640 --> 01:10:58,840
The presentation
of your savoury dish,
1441
01:10:58,840 --> 01:11:00,400
it was spot-on.
1442
01:11:01,640 --> 01:11:03,960
And we couldn't fault it on flavour -
1443
01:11:03,960 --> 01:11:05,840
it was identical to Peter's.
1444
01:11:07,800 --> 01:11:09,440
Now, your sweet dish.
1445
01:11:10,800 --> 01:11:14,160
Because the cream
wasn't whipped enough,
1446
01:11:14,160 --> 01:11:18,160
it was difficult to tell
the individual elements apart,
1447
01:11:18,160 --> 01:11:20,640
and that affected
the whole eating experience.
1448
01:11:23,000 --> 01:11:24,120
Keyma.
1449
01:11:25,720 --> 01:11:30,880
Your savoury dish had perfect
scallops and well-prepared walnuts.
1450
01:11:31,880 --> 01:11:33,440
But...
1451
01:11:33,440 --> 01:11:36,680
..because there wasn't
enough katsuobushi cream,
1452
01:11:36,680 --> 01:11:40,080
it threw the whole balance
of the dish out of whack.
1453
01:11:40,080 --> 01:11:42,000
We really liked your Moo.
1454
01:11:42,000 --> 01:11:45,360
The caramel was identical to Peter's.
1455
01:11:45,360 --> 01:11:47,880
But the ice-cream,
it was a little icy.
1456
01:11:49,120 --> 01:11:54,440
A pressure test is about recreating
a dish - or, in this case, dishes -
1457
01:11:54,440 --> 01:11:57,960
in appearance and,
most importantly, flavour.
1458
01:12:02,280 --> 01:12:04,240
Which is why, I'm sorry...
1459
01:12:05,520 --> 01:12:06,960
..Keyma...
1460
01:12:08,800 --> 01:12:11,120
..unfortunately, you're going home.
1461
01:12:11,120 --> 01:12:12,320
That's fine.
1462
01:12:22,520 --> 01:12:23,840
Keyma.
1463
01:12:23,840 --> 01:12:26,040
This is a competition.
1464
01:12:26,040 --> 01:12:28,520
But it is so easy to forget that
1465
01:12:28,520 --> 01:12:30,720
when people like you
walk through those doors
1466
01:12:30,720 --> 01:12:35,320
and cook with as much passion
and pride as you have done.
1467
01:12:37,120 --> 01:12:40,880
You have shared with us the food
that lives closest to your heart.
1468
01:12:40,880 --> 01:12:44,520
And you've enriched this whole
kitchen with your influence.
1469
01:12:46,680 --> 01:12:49,080
You came here as a fan of the show,
1470
01:12:49,080 --> 01:12:52,000
but you are leaving as a part of it.
1471
01:12:54,560 --> 01:12:56,880
I think I've said it
time and time again -
1472
01:12:56,880 --> 01:13:00,200
everything from the experience,
it's...it's amazing.
1473
01:13:01,840 --> 01:13:05,440
Especially the last few weeks
has been over the moon for me.
1474
01:13:05,440 --> 01:13:08,520
Getting to meet
these amazing people,
1475
01:13:08,520 --> 01:13:11,680
the judges, you guys, the chefs,
1476
01:13:11,680 --> 01:13:14,680
everything to me
has been so special.
1477
01:13:14,680 --> 01:13:17,560
And, yeah, I can't be more grateful.
1478
01:13:17,560 --> 01:13:19,840
For me, it's just been...
1479
01:13:19,840 --> 01:13:22,280
..a gift, really.
1480
01:13:22,280 --> 01:13:25,960
From us to you, honestly,
you are such an incredible light
1481
01:13:25,960 --> 01:13:28,040
and an incredible energy
in this kitchen.
1482
01:13:28,040 --> 01:13:29,920
I think everybody has felt that.
1483
01:13:29,920 --> 01:13:33,080
You leave this kitchen
a better place for your presence,
1484
01:13:33,080 --> 01:13:35,320
and we can't thank you enough
for that.
1485
01:13:35,320 --> 01:13:36,760
Thank you, guys.
1486
01:13:37,880 --> 01:13:39,800
But now it's time to say goodbye.
1487
01:13:40,960 --> 01:13:43,280
(SNIFFLES)
ANDY: Come on.
1488
01:13:43,280 --> 01:13:45,200
I want a Venezuelan hug.
1489
01:13:45,200 --> 01:13:46,480
(LAUGHS)
1490
01:13:46,480 --> 01:13:47,960
Thank you.
Thank you, Andy.
1491
01:13:47,960 --> 01:13:49,160
You did such a good job, Keyma.
1492
01:13:49,160 --> 01:13:50,760
Thanks.
Well done.
1493
01:13:50,760 --> 01:13:52,520
(SPEAKS INDISTINCTLY)
1494
01:13:52,520 --> 01:13:54,760
Thank you.
Thank you for being here.
1495
01:13:54,760 --> 01:13:56,680
Well done, Keyma.
Thank you.
1496
01:13:57,680 --> 01:14:00,960
The MasterChef experience
has created that feeling
1497
01:14:00,960 --> 01:14:03,680
that there's something more
for me out there.
1498
01:14:03,680 --> 01:14:05,200
Good effort.
Thank you.
1499
01:14:06,720 --> 01:14:08,600
(WEEPS)
1500
01:14:10,000 --> 01:14:11,720
It's been so amazing.
1501
01:14:11,720 --> 01:14:13,800
I can't say I'm really sad.
1502
01:14:13,800 --> 01:14:17,080
I'm really happy and full
of energy, full of ideas.
1503
01:14:17,080 --> 01:14:18,520
(LAUGHS)
1504
01:14:21,080 --> 01:14:22,840
(SPEAKS INDISTINCTLY)
1505
01:14:24,200 --> 01:14:27,880
I'm definitely already thinking
what I'm going to do.
1506
01:14:27,880 --> 01:14:29,200
Bye. See you. Bye.
1507
01:14:29,200 --> 01:14:31,160
Bye. Wishing you all the best.
1508
01:14:34,040 --> 01:14:35,840
ANDY: One last shimmy!
1509
01:14:35,840 --> 01:14:39,560
Give it up for Keyma, everybody!
Yeah, Keyma!
1510
01:14:39,560 --> 01:14:41,640
(BILLIE AND SARAH CHEER)
(DANIEL WHISTLES)
1511
01:14:41,640 --> 01:14:42,880
Whoo!
1512
01:14:46,480 --> 01:14:48,840
Alright, Billie, Sarah, Daniel,
1513
01:14:48,840 --> 01:14:51,800
welcome to the semifinals.
1514
01:14:51,800 --> 01:14:54,480
(APPLAUSE)
ANDY: Yeah! Semifinals!
1515
01:14:54,480 --> 01:14:56,680
Semifinals!
Wow.
1516
01:14:56,680 --> 01:14:59,440
It's amazing.
Crazy.
(DANIEL LAUGHS)
1517
01:14:59,440 --> 01:15:04,040
One of you is just days away
from lifting that trophy.
1518
01:15:04,040 --> 01:15:09,560
But, there's one challenge standing
between you and the grand finale,
1519
01:15:09,560 --> 01:15:11,720
and that's tomorrow's semifinal.
1520
01:15:12,840 --> 01:15:16,560
It is a three-course
service challenge.
1521
01:15:16,560 --> 01:15:18,280
Oh... (LAUGHS)
1522
01:15:19,520 --> 01:15:22,640
So, have a little think about a menu
1523
01:15:22,640 --> 01:15:25,400
that proves to us why you deserve
1524
01:15:25,400 --> 01:15:29,240
one of those two spots
up for grabs in the finale.
1525
01:15:29,240 --> 01:15:31,680
No boundaries, no limits.
1526
01:15:31,680 --> 01:15:33,560
Shoot for the moon. Got it?
1527
01:15:34,640 --> 01:15:36,200
See you later.
Thank you.
1528
01:15:36,200 --> 01:15:38,120
Thanks, guys.
ANDY: See ya, guys. Congratulations.
1529
01:15:39,480 --> 01:15:41,320
Thanks, mate.
No worries. Well done.
1530
01:15:41,320 --> 01:15:43,240
Thank you.
1531
01:15:43,240 --> 01:15:45,320
Oh, my God. What the hell?
1532
01:15:46,440 --> 01:15:50,040
(ALL CHATTER EXCITEDLY)
1533
01:15:54,360 --> 01:15:57,560
ANNOUNCER: Tomorrow night
on MasterChef Australia,
1534
01:15:57,560 --> 01:16:00,480
a massive service challenge...
1535
01:16:00,480 --> 01:16:03,640
DANIEL: I'm so nervous
to do three courses by myself.
1536
01:16:03,640 --> 01:16:05,160
(GROANS)
1537
01:16:05,160 --> 01:16:09,040
..is stands between
them and the finals.
1538
01:16:09,040 --> 01:16:12,360
SARAH: This is what
I want to do for
the rest of my life,
1539
01:16:12,360 --> 01:16:14,640
so it needs
to be perfect.
1540
01:16:14,640 --> 01:16:17,960
The finish line
is so close...
1541
01:16:17,960 --> 01:16:19,680
..they can taste it.
1542
01:16:25,320 --> 01:16:27,320
Captions by Red Bee Media
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