1
00:00:19,480 --> 00:00:24,240
So unfortunately air fryer challenge
got me into bottom three

2
00:00:24,240 --> 00:00:28,080
and now I have to fight
to stay in this competition.

3
00:00:31,160 --> 00:00:32,720
(APPLAUSE)

4
00:00:38,040 --> 00:00:41,200
Pressure test elimination
and only three contestants,

5
00:00:41,200 --> 00:00:44,080
so the odds are getting smaller
and competition is harder.

6
00:00:44,080 --> 00:00:45,160
But do you know what?

7
00:00:45,160 --> 00:00:47,440
I've started getting a bit of
confidence with the pressure tests,

8
00:00:47,440 --> 00:00:50,040
Especially because I had
a couple for immunity

9
00:00:50,040 --> 00:00:52,520
and I did well
and I feel good about them now.

10
00:00:52,520 --> 00:00:54,240
So this is new Snez.

11
00:00:54,240 --> 00:00:56,560
No stress on a pressure test day!

12
00:00:56,560 --> 00:00:58,280
ANDY: Morning, all!

13
00:00:58,280 --> 00:01:00,200
ALL: Morning.

14
00:01:00,200 --> 00:01:03,760
We said after you hit the top 10
things were going to heat up,

15
00:01:03,760 --> 00:01:05,840
and we were not exaggerating.

16
00:01:05,840 --> 00:01:10,680
You are in for one scorcher
of a pressure test today.

17
00:01:12,840 --> 00:01:15,360
Alana, how are you feeling today?

18
00:01:15,360 --> 00:01:17,680
14 years ago, I got eliminated

19
00:01:17,680 --> 00:01:20,760
on the giant Adriano Zumbo
gingerbread house over 4.5 hours,

20
00:01:20,760 --> 00:01:22,960
Oh! I remember that.
Yeah.

21
00:01:22,960 --> 00:01:26,520
But I'm feeling
pretty clear-headed, actually.

22
00:01:26,520 --> 00:01:28,520
Yeah, I'm excited to hopefully learn
some new skills

23
00:01:28,520 --> 00:01:30,920
that I can take on
into the next challenges.

24
00:01:30,920 --> 00:01:32,840
That will be happening.

25
00:01:32,840 --> 00:01:35,280
Now I'm nervous!
(LAUGHTER)

26
00:01:35,280 --> 00:01:39,680
Andre, you've got a bit of
a love-hate relationship going on
with pressure tests.

27
00:01:39,680 --> 00:01:41,760
Tell us about that.

28
00:01:41,760 --> 00:01:44,800
Um, well, yeah. I love them now.

29
00:01:44,800 --> 00:01:47,120
(LAUGHTER)

30
00:01:47,120 --> 00:01:48,920
That was so hard to say!

31
00:01:48,920 --> 00:01:50,840
I'm invigorated today.

32
00:01:50,840 --> 00:01:52,200
I'm invigorated for this one.

33
00:01:53,880 --> 00:01:55,720
Right, let's get to
the nitty-gritty.

34
00:01:55,720 --> 00:01:58,600
I bet you're pretty keen
to know what you're up against, eh?

35
00:01:59,680 --> 00:02:03,760
This challenge has been set
by an absolute trailblazer.

36
00:02:03,760 --> 00:02:06,880
He was an apprentice
under Peter Gilmore

37
00:02:06,880 --> 00:02:10,680
and has worked with the likes
of Anna Polyviou and Adriano Zumbo.

38
00:02:12,960 --> 00:02:16,600
He won the La Liste Pastry Award
for Innovation in Paris,

39
00:02:16,600 --> 00:02:21,320
and he was the head pastry chef
at Harrods in London...

40
00:02:21,320 --> 00:02:23,320
Wow.
..for six years.

41
00:02:23,320 --> 00:02:24,960
Wow.
Holy moly.

42
00:02:24,960 --> 00:02:27,920
Please welcome the incredible...

43
00:02:27,920 --> 00:02:30,360
..Philip Khoury!

44
00:02:30,360 --> 00:02:31,920
(CHEERING AND APPLAUSE)

45
00:02:40,080 --> 00:02:42,160
SARAH: Philip's
such an incredible chef.

46
00:02:44,600 --> 00:02:46,400
And he has his own personal style.

47
00:02:48,400 --> 00:02:51,200
And I think when it comes to pastry,

48
00:02:51,200 --> 00:02:53,120
he tends to like
to put his own spin on it.

49
00:02:56,240 --> 00:02:58,000
Phil, welcome to
the MasterChef kitchen!

50
00:02:58,000 --> 00:02:59,360
Thanks for having me.

51
00:02:59,360 --> 00:03:02,840
Now, you recently left Harrods,
but what's next?

52
00:03:02,840 --> 00:03:05,240
I've got another book coming out
at some point

53
00:03:05,240 --> 00:03:07,520
and venturing out on my own.

54
00:03:07,520 --> 00:03:08,760
Amazing.
Yeah.

55
00:03:08,760 --> 00:03:12,920
Now, Phil, your cookbook is
absolutely smashing it.

56
00:03:12,920 --> 00:03:15,960
You've focused a lot
on plant-based desserts. How come?

57
00:03:15,960 --> 00:03:18,640
My approach is really to
strip baking right back

58
00:03:18,640 --> 00:03:20,840
to basic ingredients,

59
00:03:20,840 --> 00:03:23,160
things that, you know,
we already have.

60
00:03:23,160 --> 00:03:26,120
I'm just trying to bring out
their functionalities

61
00:03:26,120 --> 00:03:27,440
in new and exciting ways.

62
00:03:27,440 --> 00:03:29,280
OK. Well, do you want to show
these guys

63
00:03:29,280 --> 00:03:31,120
what dish they'll be tackling today?

64
00:03:31,120 --> 00:03:32,240
Yeah.

65
00:03:34,320 --> 00:03:36,040
Today you'll be making my...

66
00:03:37,680 --> 00:03:40,600
(CONTESTANTS EXCLAIM)
Oh, my God.

67
00:03:41,760 --> 00:03:42,880
Damn.

68
00:03:42,880 --> 00:03:44,040
Wow.

69
00:03:44,040 --> 00:03:46,080
What is that?

70
00:03:46,080 --> 00:03:47,840
..Dawn Of A Tropical New Day.

71
00:03:49,760 --> 00:03:51,520
LAURA: That is beautiful.
BEN: Nice.

72
00:03:54,600 --> 00:03:56,040
Wow.

73
00:03:57,480 --> 00:03:58,960
POH: Isn't that stunning?

74
00:04:04,880 --> 00:04:09,040
Now, this dish is one of the most
delicately decorated desserts
that I've ever made.

75
00:04:12,560 --> 00:04:14,640
And it's 100% plant-based.

76
00:04:14,640 --> 00:04:16,120
Holy hell.

77
00:04:17,200 --> 00:04:18,760
JEAN-CHRISTOPHE: Unbelievable.

78
00:04:20,400 --> 00:04:23,760
BEN: Wow. I...
It's a little work of art.

79
00:04:23,760 --> 00:04:26,480
I mean, this is going to be precise,

80
00:04:26,480 --> 00:04:30,120
but also, there's no eggs in this
and there's no dairy,

81
00:04:30,120 --> 00:04:33,120
so you can't necessarily use
your intuition so much.

82
00:04:33,120 --> 00:04:35,520
Wow.
I'm so worried for these guys.

83
00:04:35,520 --> 00:04:36,880
I'm so glad I'm not doing it.

84
00:04:36,880 --> 00:04:39,600
Ah, that was a whole lot
of shocked faces just then.

85
00:04:39,600 --> 00:04:42,000
Andre, can you get words out?

86
00:04:42,000 --> 00:04:45,120
No. I need a close look at this...
He needs a minute, man.

87
00:04:46,240 --> 00:04:48,720
Honestly, it's scarier
the closer you get.

88
00:04:48,720 --> 00:04:51,320
Yeah, right.
Thanks, Andy.

89
00:04:51,320 --> 00:04:53,560
Oh, my God.
Oh, my gosh, it looks like paper.

90
00:04:53,560 --> 00:04:56,200
That chocolate work is
tissue paper thin.

91
00:04:56,200 --> 00:04:59,040
I'm gonna have to control the shakes
of the hands, I think,

92
00:04:59,040 --> 00:05:00,120
when the nerves kick in.

93
00:05:00,120 --> 00:05:01,400
Especially in the assembly,

94
00:05:01,400 --> 00:05:04,120
because the decoration is
kind of precision engineered.

95
00:05:05,680 --> 00:05:07,720
OK, let's have a look inside.

96
00:05:10,920 --> 00:05:13,120
SOFIA: It's so thin.
Wow!

97
00:05:13,120 --> 00:05:15,120
Oh, my gosh.
POH: So gorgeous.
That looks like...

98
00:05:15,120 --> 00:05:16,680
It's a paper.
Yeah.

99
00:05:19,200 --> 00:05:21,080
Oh, my gosh.
Gorgeous.

100
00:05:22,400 --> 00:05:24,520
JEAN-CHRISTOPHE: It's unbelievable.
SOFIA: It's magic.

101
00:05:24,520 --> 00:05:26,480
Oh, my goodness. It looks stunning.

102
00:05:26,480 --> 00:05:28,880
PHILIP: So, around the outside
we have a coconut cremeux.

103
00:05:28,880 --> 00:05:30,400
The compote is fresh,

104
00:05:30,400 --> 00:05:31,920
so there's no setting agent.

105
00:05:31,920 --> 00:05:33,440
We have a nice juicy texture.

106
00:05:33,440 --> 00:05:36,520
We have a coconut sponge.
We've got the superfine decoration

107
00:05:36,520 --> 00:05:40,240
and the coconut Chanti,
which is like a light texture.

108
00:05:44,880 --> 00:05:47,000
The Dawn Of A Tropical Day.

109
00:05:47,000 --> 00:05:50,320
I mean that name -
just, like, perfect name for it.

110
00:05:50,320 --> 00:05:54,960
That mango compote in the middle
is just so bright and fresh.

111
00:05:54,960 --> 00:05:58,040
I also think it's so special
because zero gelatine.

112
00:05:58,040 --> 00:06:00,120
Yeah. Wow. Yeah.

113
00:06:00,120 --> 00:06:04,040
And, Phil, you're a wizard in using
plant-based ingredients in desserts.

114
00:06:04,040 --> 00:06:05,040
Yeah.

115
00:06:05,040 --> 00:06:07,280
They do behave
a little bit differently

116
00:06:07,280 --> 00:06:09,040
to dairy ingredients, right?

117
00:06:09,040 --> 00:06:10,640
Yeah.
So, for example, in the chocolate,

118
00:06:10,640 --> 00:06:11,840
where there's no milk solids,

119
00:06:11,840 --> 00:06:14,360
it sets a bit faster
than milk chocolate.

120
00:06:14,360 --> 00:06:16,240
So, yeah, working with it,
keep that in mind.

121
00:06:16,240 --> 00:06:17,240
OK.

122
00:06:17,240 --> 00:06:20,520
It's a completely new, unknown way
of cooking for me.

123
00:06:20,520 --> 00:06:22,080
Definitely tough fight today.

124
00:06:23,360 --> 00:06:26,040
OK, there's no going back now!

125
00:06:26,040 --> 00:06:27,120
To recreate Phil's dish

126
00:06:27,120 --> 00:06:30,320
we're giving you two hours
and 15 minutes.

127
00:06:30,320 --> 00:06:31,880
Oh, that's not enough!

128
00:06:31,880 --> 00:06:34,640
The recipe, ingredients
and equipment you need

129
00:06:34,640 --> 00:06:36,040
are all at your benches.

130
00:06:37,040 --> 00:06:38,760
Whoever makes the dish

131
00:06:38,760 --> 00:06:43,280
that looks and tastes the least
like Phil's will be going home.

132
00:06:45,640 --> 00:06:48,120
Guys, you just got to the top 10.

133
00:06:48,120 --> 00:06:50,400
I know you don't want to leave yet.

134
00:06:50,400 --> 00:06:53,280
Phil, any final words of advice
for these guys?

135
00:06:53,280 --> 00:06:56,960
Yeah. This dessert lives
and dies by its flavour,

136
00:06:56,960 --> 00:06:59,440
texture and presentation,

137
00:06:59,440 --> 00:07:01,360
so leave enough time for that.

138
00:07:02,400 --> 00:07:06,040
Are you guys ready?
Your time starts now.

139
00:07:06,040 --> 00:07:07,360
ANDY: Go!

140
00:07:09,360 --> 00:07:12,440
ANDRE: Um... I haven't felt good
in the pressure test.

141
00:07:12,440 --> 00:07:14,280
I've actually kind of hated them
a little bit.

142
00:07:14,280 --> 00:07:16,960
But I need to put that aside today

143
00:07:16,960 --> 00:07:19,960
and, uh, celebrate that
I'm going to love this cook.

144
00:07:19,960 --> 00:07:21,560
Yeah. OK, cool.

145
00:07:21,560 --> 00:07:24,920
Let's go, Snezzie.
Keep it calm and collected.

146
00:07:27,240 --> 00:07:29,400
Absolutely still want to be
in this competition.

147
00:07:29,400 --> 00:07:31,720
I feel like I'm just tasting
this kind of top 10 vibe,

148
00:07:31,720 --> 00:07:33,400
and I would be devastated to leave.

149
00:07:33,400 --> 00:07:35,760
So that's why I'm going to go
all out today.

150
00:07:35,760 --> 00:07:37,400
But I'm sure everyone else will,
so...

151
00:07:37,400 --> 00:07:38,720
But, you know, there is no usual

152
00:07:38,720 --> 00:07:41,960
like, "Hey, start here
with the milk, egg and sugar,"

153
00:07:41,960 --> 00:07:43,360
it's a completely different concept.

154
00:07:43,360 --> 00:07:45,760
Which one is coconut milk powder?

155
00:07:47,560 --> 00:07:50,840
So my step-by-step plan is
read the recipe to the T,

156
00:07:50,840 --> 00:07:52,600
double tick every single ingredient,

157
00:07:52,600 --> 00:07:56,480
because I have no idea
how these ingredients work together,

158
00:07:56,480 --> 00:07:58,680
so I can't really rely on
my intuition today.

159
00:08:00,720 --> 00:08:02,360
For my coconut cream Chantilly,

160
00:08:02,360 --> 00:08:05,440
I need to heat up
to 50 degrees my soy milk,

161
00:08:05,440 --> 00:08:09,240
coconut cream powder, vanilla seeds,
and sugar.

162
00:08:09,240 --> 00:08:10,400
Then I add my coconut butter

163
00:08:10,400 --> 00:08:12,840
and coconut chocolate
and blend it all together.

164
00:08:15,680 --> 00:08:17,880
The consistency,
it looks right to me.

165
00:08:17,880 --> 00:08:19,560
I'm tasting as I go.

166
00:08:19,560 --> 00:08:22,240
Um, it tastes delicious,
so I'm pretty happy with it so far.

167
00:08:26,320 --> 00:08:27,800
I mean, it is tough, huh?

168
00:08:29,200 --> 00:08:32,080
Even me, I struggle just to...

169
00:08:32,080 --> 00:08:35,080
..comprehend
all these different techniques.

170
00:08:36,120 --> 00:08:39,280
The nerves are definitely there,
but I'm really excited

171
00:08:39,280 --> 00:08:42,200
to make that beautiful dessert
that Philip gave us.

172
00:08:42,200 --> 00:08:44,640
I've been doing lots
of great desserts

173
00:08:44,640 --> 00:08:46,960
in this competition so far,

174
00:08:46,960 --> 00:08:49,960
but not a single one of them
has been plant-based,

175
00:08:49,960 --> 00:08:51,680
which is scary

176
00:08:51,680 --> 00:08:53,880
because I've been eliminated
on a pressure test before.

177
00:08:53,880 --> 00:08:57,960
GARY MEHIGAN: All the lollies,
the jubes, the tangerine rock -

178
00:08:57,960 --> 00:08:59,440
this is absolutely brilliant.

179
00:08:59,440 --> 00:09:00,440
Delicious.

180
00:09:00,440 --> 00:09:02,480
But that...

181
00:09:03,840 --> 00:09:08,040
..the gingerbread is so burnt
you can't eat it.

182
00:09:08,040 --> 00:09:09,840
I don't want to step out
at this point.

183
00:09:09,840 --> 00:09:11,800
I want to go all the way.

184
00:09:11,800 --> 00:09:15,000
So I just read, reread the recipe,
just don't get anything wrong.

185
00:09:15,000 --> 00:09:17,400
Don't make any mistakes
because that's where you lose time

186
00:09:17,400 --> 00:09:19,600
is when you make mistakes.

187
00:09:19,600 --> 00:09:21,920
I'm working on
my coconut Chantilly.

188
00:09:21,920 --> 00:09:24,760
I measure my caster sugar

189
00:09:24,760 --> 00:09:27,200
and the coconut milk powder,

190
00:09:27,200 --> 00:09:29,640
and I need to microwave it now
to warm it up

191
00:09:29,640 --> 00:09:31,320
so that the sugar dissolves.

192
00:09:37,120 --> 00:09:40,680
I need to now add the cocoa butter
and the coconut chocolate to it,

193
00:09:40,680 --> 00:09:43,520
and then blend it
so it's completely emulsified.

194
00:09:46,440 --> 00:09:48,320
It just goes everywhere!

195
00:09:48,320 --> 00:09:50,440
It had no viscosity to it.

196
00:09:50,440 --> 00:09:52,960
I've made a million
dairy-based Chantilly creams before,

197
00:09:52,960 --> 00:09:56,160
and it's usually thicker than this
at this stage.

198
00:09:56,160 --> 00:09:59,160
But this is
using plant-based ingredients.

199
00:09:59,160 --> 00:10:01,240
Everything is different.

200
00:10:02,720 --> 00:10:04,440
What's happening on here?
Did she miss something?

201
00:10:06,040 --> 00:10:10,760
I'm pretty sure that Alana was
supposed to put those dry ingredients
into the coconut Chantilly,

202
00:10:10,760 --> 00:10:13,400
because I don't think
it's going to whip up without it.

203
00:10:13,400 --> 00:10:17,120
I hope this mistake doesn't cost her
whole place in the competition.

204
00:10:18,240 --> 00:10:20,640
That's a big problem, right?
Yeah.

205
00:10:20,640 --> 00:10:23,080
Right, mango compote.

206
00:10:23,080 --> 00:10:26,080
I really remember this element well
in Phil's dessert.

207
00:10:26,080 --> 00:10:29,720
It was really kind of fresh
and acidic from that lime,

208
00:10:29,720 --> 00:10:31,560
so I'm going to make sure I get
the same flavour.

209
00:10:33,120 --> 00:10:37,160
CALLUM: She's cutting that mango how
I imagine a pirate would cut a mango.
BEN: Yes, exactly.

210
00:10:38,480 --> 00:10:40,400
I need to chop the mango finely.

211
00:10:40,400 --> 00:10:41,960
God, it's a lot of mango.

212
00:10:43,200 --> 00:10:46,000
And also I need to puree
another batch mango...

213
00:10:48,200 --> 00:10:52,800
..mix it with some lime juice
and lime zest.

214
00:10:52,800 --> 00:10:53,920
Nice work, Snezzie.

215
00:10:55,120 --> 00:10:56,160
That's nice.

216
00:10:56,160 --> 00:10:58,040
It tastes delicious.
OK...

217
00:10:58,040 --> 00:10:59,560
And then straight in blast freezer.

218
00:11:02,680 --> 00:11:05,840
ANDRE: My coconut cream Chantilly is
in the blast chiller.

219
00:11:05,840 --> 00:11:07,160
DEPINDER: Nice, Andre.

220
00:11:07,160 --> 00:11:10,600
And now I move straight on
to my mango compote.

221
00:11:10,600 --> 00:11:12,280
At the moment, I'm feeling great.

222
00:11:12,280 --> 00:11:14,400
I'm concentrating.

223
00:11:14,400 --> 00:11:16,880
The instructions are going into
my brain.

224
00:11:16,880 --> 00:11:17,960
Andre.

225
00:11:17,960 --> 00:11:19,320
Hey, man.
How you going?

226
00:11:19,320 --> 00:11:21,640
Just trying to keep my head on
straight. That's it.

227
00:11:21,640 --> 00:11:23,200
That is the name of the game
for you today.

228
00:11:23,200 --> 00:11:26,280
Like, you are too skilled of a cook

229
00:11:26,280 --> 00:11:30,400
to let any outside noise get
in the way of you and this recipe.

230
00:11:30,400 --> 00:11:31,720
You know how to get in the zone.

231
00:11:31,720 --> 00:11:32,720
I do.
I can see it.

232
00:11:32,720 --> 00:11:34,560
You kind of look like me, man.
Oh, really?

233
00:11:35,840 --> 00:11:37,200
I don't know...
Like looking in a mirror?

234
00:11:37,200 --> 00:11:39,520
You could be a cousin or something.
This is getting out of the zone.

235
00:11:39,520 --> 00:11:41,960
We're getting out of the zone.
Just getting out of the zone.

236
00:11:43,560 --> 00:11:44,800
My head just does that, right.

237
00:11:44,800 --> 00:11:46,480
Start talking to you
about something else.

238
00:11:46,480 --> 00:11:47,600
Yeah.
It's weird.

239
00:11:47,600 --> 00:11:50,600
We'll have a safe word -
whenever you get out of the zone,

240
00:11:50,600 --> 00:11:52,080
I'm just gonna yell out a safe word.

241
00:11:52,080 --> 00:11:54,120
Thank you. Thanks, Andy.
Appreciate it.

242
00:11:54,120 --> 00:11:55,680
I hate pressure tests.

243
00:11:55,680 --> 00:11:58,040
Reading a recipe -
I really struggle with that.

244
00:11:58,040 --> 00:12:01,080
But being in this competition,
I've been away from my family.

245
00:12:01,080 --> 00:12:02,080
Wow.

246
00:12:02,080 --> 00:12:03,240
My beautiful wife, Hana,

247
00:12:03,240 --> 00:12:07,560
who's been looking after the kids
and the businesses while we're gone.

248
00:12:07,560 --> 00:12:09,280
And that's been really, really hard.

249
00:12:09,280 --> 00:12:10,720
Cheers.

250
00:12:10,720 --> 00:12:12,440
They're waiting for me,

251
00:12:12,440 --> 00:12:14,760
but they're cheering for me
at the same time.

252
00:12:14,760 --> 00:12:17,440
So, I've just got to concentrate

253
00:12:17,440 --> 00:12:19,600
because, in the end,
I'm doing it for them.

254
00:12:19,600 --> 00:12:21,200
Oh, I'm gonna cry. (LAUGHS)

255
00:12:23,920 --> 00:12:25,520
LAURA: Come on, Andre.

256
00:12:30,920 --> 00:12:34,840
This is a friendly reminder
you have no time to dilly dally.

257
00:12:34,840 --> 00:12:36,360
90 minutes to go.

258
00:12:43,400 --> 00:12:45,520
ALANA: Time is moving
really quickly,

259
00:12:45,520 --> 00:12:48,040
but I'm feeling like I'm on track,

260
00:12:48,040 --> 00:12:50,720
and I'm going to start
my coconut cremeux.

261
00:12:52,800 --> 00:12:54,320
Oh, my God, I've made a mistake
already.

262
00:12:55,840 --> 00:13:00,360
I can see my dry ingredients of
the coconut milk powder

263
00:13:00,360 --> 00:13:02,960
and the caster sugar
for the coconut Chantilly

264
00:13:02,960 --> 00:13:05,640
actually still sitting on my bench.

265
00:13:05,640 --> 00:13:08,440
It should be in my cream mix!

266
00:13:08,440 --> 00:13:10,680
What's she do that for?

267
00:13:10,680 --> 00:13:13,000
She forgot to put the coconut powder
in it.

268
00:13:13,000 --> 00:13:14,000
Oh.

269
00:13:14,000 --> 00:13:16,960
I wondered if she was supposed to
put that coconut powder in there.

270
00:13:18,120 --> 00:13:19,120
Shit.

271
00:13:19,120 --> 00:13:22,040
I immediately go into panic mode...

272
00:13:22,040 --> 00:13:24,080
Come on, Alana.

273
00:13:24,080 --> 00:13:27,400
..because silly mistakes like that
could lead me to elimination today.

274
00:13:37,120 --> 00:13:38,720
ALANA: What am I thinking?

275
00:13:39,960 --> 00:13:41,400
I've made a mistake.

276
00:13:41,400 --> 00:13:45,720
I forgot to put the dry ingredients
in the coconut Chantilly.

277
00:13:45,720 --> 00:13:49,920
This is not a good start.
I'm not reading it properly already.

278
00:13:49,920 --> 00:13:51,440
Come on, you can do it.

279
00:13:54,240 --> 00:13:56,200
I've lost some time,

280
00:13:56,200 --> 00:14:00,360
so I really quickly blend this
into it...

281
00:14:02,800 --> 00:14:05,080
Nice one, Alana.

282
00:14:05,080 --> 00:14:07,320
..and get it back into
the blast chiller.

283
00:14:08,400 --> 00:14:11,400
I hope that it sets properly
ready for whipping.

284
00:14:16,960 --> 00:14:18,240
BEN: Nice, Snez. Looks good.

285
00:14:18,240 --> 00:14:20,400
My coconut cremeux is ready.

286
00:14:20,400 --> 00:14:22,280
Cool - blast freezer.

287
00:14:22,280 --> 00:14:24,000
So I need to
put it in the blast freezer to set.

288
00:14:24,000 --> 00:14:25,000
Yeah. Nice.

289
00:14:27,160 --> 00:14:30,000
So next I start on coconut sponge.

290
00:14:30,000 --> 00:14:34,160
I need to blend together
plain flour, coconut

291
00:14:34,160 --> 00:14:36,240
and baking powder.

292
00:14:36,240 --> 00:14:38,440
And I have no idea how they're going
to be done without eggwhites.

293
00:14:41,600 --> 00:14:43,800
But just need to trust the recipe.

294
00:14:43,800 --> 00:14:47,480
OK... Chef, I need help.
I can't open it.

295
00:14:47,480 --> 00:14:49,480
I want to check
if the oil has separated.

296
00:14:49,480 --> 00:14:52,240
Um... Yeah, it clumped up?
It's clumped up.

297
00:14:52,240 --> 00:14:55,320
Yep. That's good. Beautiful.
Thank you, Chef.

298
00:14:55,320 --> 00:14:56,360
Are you going alright?

299
00:14:56,360 --> 00:14:59,720
Cause you're, like,
a traditional-style home baker.

300
00:14:59,720 --> 00:15:01,760
Yes, that's it.
This is not that.

301
00:15:01,760 --> 00:15:03,840
The way it tasted,
you actually don't miss

302
00:15:03,840 --> 00:15:06,280
any of this traditional baking
and cooking and patisserie style.

303
00:15:06,280 --> 00:15:07,960
Yeah.
I'm really enjoying it.

304
00:15:07,960 --> 00:15:09,320
And I think that's the main thing
for me.

305
00:15:09,320 --> 00:15:11,920
I've noticed that if I'm enjoying
when I'm cooking,

306
00:15:11,920 --> 00:15:14,120
I usually have a delicious dish.

307
00:15:14,120 --> 00:15:16,400
I can feel the energy.
Ah!
I'm loving it.

308
00:15:18,440 --> 00:15:22,680
Despite no eggwhites, the texture
is looking beautiful and smooth.

309
00:15:22,680 --> 00:15:24,480
Exactly what I wanted.

310
00:15:24,480 --> 00:15:25,800
DEPINDER: Nice, Snez.

311
00:15:25,800 --> 00:15:29,800
Now the recipe says use 220g of
the batter,

312
00:15:29,800 --> 00:15:32,480
put it flat on the tray.

313
00:15:32,480 --> 00:15:36,840
I know this is important because
the sponge needs to be super thin

314
00:15:36,840 --> 00:15:38,240
and it needs to be the same
as Phil's.

315
00:15:39,480 --> 00:15:42,120
I think I'm going really well
with time.

316
00:15:42,120 --> 00:15:43,760
Perfect. I'm getting pro at this.

317
00:15:44,760 --> 00:15:46,640
DEPINDER: Nice, Andre. Looks good.

318
00:15:46,640 --> 00:15:49,160
ANDRE: My coconut cremeux is
in the blast chilly.

319
00:15:50,520 --> 00:15:52,360
I'm feeling like I did
at the start of the challenge.

320
00:15:52,360 --> 00:15:55,360
Just need to concentrate,
stay in my zone and no distractions

321
00:15:55,360 --> 00:15:56,800
because my mind goes over there.

322
00:15:56,800 --> 00:15:58,880
Hey, how are you? (LAUGHS)

323
00:15:58,880 --> 00:16:00,760
Down, down!
Alright!

324
00:16:00,760 --> 00:16:03,480
(LAUGHTER)

325
00:16:03,480 --> 00:16:06,080
OK, so right now I'm onto
the coconut sponge.

326
00:16:06,080 --> 00:16:07,240
All good. Thanks.

327
00:16:07,240 --> 00:16:11,080
(SHOUTS OF ENCOURAGEMENT)
Andre!

328
00:16:11,080 --> 00:16:13,920
Long way to go, man.
Yeah, keep going.

329
00:16:13,920 --> 00:16:15,920
Head down, bum up, Andre.

330
00:16:15,920 --> 00:16:17,960
I need to blitz the ingredients.

331
00:16:22,560 --> 00:16:24,880
That top grey thing turns.

332
00:16:24,880 --> 00:16:25,920
That guy there?
Yeah.

333
00:16:25,920 --> 00:16:27,120
Like this?
Got it, yeah.

334
00:16:30,560 --> 00:16:33,600
(LAUGHS) Learning on the job again!

335
00:16:33,600 --> 00:16:36,000
Yeah! There he goes.

336
00:16:36,960 --> 00:16:38,720
I combine all of my ingredients
into the bowl.

337
00:16:41,400 --> 00:16:42,880
And then pour it into a tray.

338
00:16:44,920 --> 00:16:46,920
Good stuff, Andre.
He's supposed to weigh it out.

339
00:16:46,920 --> 00:16:48,720
Is he?
Yeah.
Oh.

340
00:16:48,720 --> 00:16:50,680
CALLUM: If you weighed
the ingredients that went into it,

341
00:16:50,680 --> 00:16:52,320
and you're using it all,
does it matter?

342
00:16:52,320 --> 00:16:54,080
Snez didn't add all of it.
She didn't use it all.

343
00:16:54,080 --> 00:16:55,880
Ah.
It was a really thin layer.

344
00:16:55,880 --> 00:16:59,720
Andre and Alana have just both put
all of their batter into the tray.

345
00:17:01,320 --> 00:17:03,120
I am a little bit worried

346
00:17:03,120 --> 00:17:05,360
that both Andre and Alana's sponge
is going to be too thick,

347
00:17:05,360 --> 00:17:08,240
which in a layered dessert like this
can be a big problem.

348
00:17:11,240 --> 00:17:14,920
Snez is out in front
but not by much.

349
00:17:14,920 --> 00:17:16,600
You know, not by much at all.

350
00:17:16,600 --> 00:17:19,360
Andre and Alana are nipping
at their heels.

351
00:17:19,360 --> 00:17:23,040
The thing is, with this whole recipe
that you've brought in,

352
00:17:23,040 --> 00:17:26,000
this plant-based dessert is, like,
the ultimate leveller.

353
00:17:26,000 --> 00:17:28,200
POH: Yeah, because there's
no eggs, no butter.

354
00:17:28,200 --> 00:17:31,120
So these guys are going
to really have to follow the recipe

355
00:17:31,120 --> 00:17:33,840
and kind of go against
their instincts,

356
00:17:33,840 --> 00:17:36,440
because plant-based ingredients
really do behave differently.

357
00:17:36,440 --> 00:17:37,440
They do, yeah.

358
00:17:37,440 --> 00:17:40,640
So, you know, in for the cream,
they're making their own cream.

359
00:17:40,640 --> 00:17:42,720
They're bringing, you know,
the fat into the recipe,

360
00:17:42,720 --> 00:17:43,920
the soy milk.

361
00:17:43,920 --> 00:17:46,040
They're having to create
a stable emulsion.

362
00:17:46,040 --> 00:17:49,360
If that doesn't have the stability,
the fat's not going to coalesce,

363
00:17:49,360 --> 00:17:52,200
and that cream isn't going to whip,
so really important points.

364
00:17:52,200 --> 00:17:53,280
Like, I say it's simple,

365
00:17:53,280 --> 00:17:55,560
but it could all come undone
very quickly.

366
00:17:55,560 --> 00:17:57,640
Yeah.
Simple for you.

367
00:17:57,640 --> 00:18:00,120
The thing which I think is going
to be the biggest headache is

368
00:18:00,120 --> 00:18:01,720
the coconut white chocolate.

369
00:18:01,720 --> 00:18:03,400
POH: Yeah, yeah, yeah.
And it's just chocolate.

370
00:18:03,400 --> 00:18:06,920
It's like a white chocolate
with coconut instead of milk powder.

371
00:18:06,920 --> 00:18:08,840
Yeah, I mean, that chocolate is
a tricky one.

372
00:18:08,840 --> 00:18:10,240
It scares me.

373
00:18:10,240 --> 00:18:12,320
Probably something that none of them
have ever done.
For sure.

374
00:18:13,920 --> 00:18:15,640
SNEZ: For my coconut cream
Chantilly,

375
00:18:15,640 --> 00:18:19,360
I need to get my chilled
coconut cream Chantilly mixture

376
00:18:19,360 --> 00:18:21,600
and whisk it together
for five to six minutes

377
00:18:21,600 --> 00:18:23,440
until you get that soft medium peak.

378
00:18:24,800 --> 00:18:26,480
Let's go, girl.

379
00:18:26,480 --> 00:18:28,720
So with normal dairy
Chantilly cream,

380
00:18:28,720 --> 00:18:29,840
you would know exactly

381
00:18:29,840 --> 00:18:31,640
when it's whipped
and when it's ready.

382
00:18:31,640 --> 00:18:33,800
But with
the plant-based Chantilly cream,

383
00:18:33,800 --> 00:18:35,280
I have no idea,

384
00:18:35,280 --> 00:18:37,240
so I need to watch it like a hawk.

385
00:18:37,240 --> 00:18:40,400
Tomorrow is the dawn of a new day.

386
00:18:40,400 --> 00:18:42,880
Whether you're here for it
depends on it.

387
00:18:42,880 --> 00:18:45,080
You have one hour to go.

388
00:18:45,080 --> 00:18:47,040
(CHEERING AND APPLAUSE)

389
00:18:47,040 --> 00:18:48,920
But at the same time,
the clock is ticking.

390
00:18:48,920 --> 00:18:52,080
And I really need to start
with this tempered chocolate.

391
00:18:52,080 --> 00:18:57,120
So, coconut...chocolate. Yeah.

392
00:18:57,120 --> 00:19:00,320
So first you melt the chocolate
to 45 degrees,

393
00:19:00,320 --> 00:19:03,600
then pour two thirds of chocolate
on your cold bench top

394
00:19:03,600 --> 00:19:08,440
and then stir it
until you achieve 26 degrees.

395
00:19:08,440 --> 00:19:09,800
As soon as you get 26 degrees,

396
00:19:09,800 --> 00:19:12,400
you transfer it back to the rest of
the hot chocolate

397
00:19:12,400 --> 00:19:16,480
and, when stirred together,
you should achieve 31/32 degrees.

398
00:19:16,480 --> 00:19:18,720
And that means it's
perfectly tempered.

399
00:19:18,720 --> 00:19:20,720
It takes forever for your chocolate
to drop temperature...

400
00:19:20,720 --> 00:19:21,720
Yeah.
Yeah.

401
00:19:21,720 --> 00:19:25,080
I think Phil is a genius for the way
he's put this dessert together.

402
00:19:25,080 --> 00:19:26,840
There's no dairy or anything
in there.

403
00:19:26,840 --> 00:19:28,400
This is complex.

404
00:19:29,800 --> 00:19:30,800
Oh, my God!

405
00:19:30,800 --> 00:19:31,920
I'm checking the temperature.

406
00:19:31,920 --> 00:19:33,920
"Chill down to 24."

407
00:19:33,920 --> 00:19:34,920
It's just not right.

408
00:19:34,920 --> 00:19:36,520
How did it cool that quickly?

409
00:19:36,520 --> 00:19:37,520
It's fool's gold.

410
00:19:37,520 --> 00:19:38,760
Fool's gold.
Yeah.

411
00:19:38,760 --> 00:19:42,520
Tempering a coconut chocolate
without the milk solid is
going to be way harder

412
00:19:42,520 --> 00:19:44,720
and more challenging
than normal chocolate.

413
00:19:44,720 --> 00:19:46,360
The fact it dropped so low,

414
00:19:46,360 --> 00:19:48,040
it means I really need
to start it again.

415
00:19:49,800 --> 00:19:53,360
Alright, guys, I can see
some are starting to move forward.

416
00:19:53,360 --> 00:19:54,960
Others are slipping behind.

417
00:19:54,960 --> 00:19:58,200
I'd really want to be melting
that chocolate soon.

418
00:19:59,880 --> 00:20:01,560
I'm feeling great,

419
00:20:01,560 --> 00:20:04,000
but we should be onto
tempering the chocolate.

420
00:20:04,000 --> 00:20:08,400
But I'm pretty sure that Alana
is behind me still at this stage.

421
00:20:08,400 --> 00:20:10,960
Oof! Let's go! You can do it, guys.

422
00:20:10,960 --> 00:20:14,720
And so that gives me
a little bit of confidence.

423
00:20:14,720 --> 00:20:16,160
DEPINDER: Yes, Andre.

424
00:20:16,160 --> 00:20:18,960
I now need to whip up
my coconut cream Chantilly

425
00:20:18,960 --> 00:20:22,720
and turn the stand mixer on high
until I get soft peaks.

426
00:20:22,720 --> 00:20:26,640
So on to the next process,
which is tempering chocolate.

427
00:20:29,360 --> 00:20:31,280
It's my favourite thing
in the MasterChef kitchen.

428
00:20:32,960 --> 00:20:36,160
The tempering chocolate
in this recipe is really important

429
00:20:36,160 --> 00:20:39,360
because it is the showpiece of
the dish,

430
00:20:39,360 --> 00:20:42,280
which are these beautiful,
spiky elements on the dessert.

431
00:20:44,160 --> 00:20:45,840
(LAUGHS) Sorry, man.

432
00:20:45,840 --> 00:20:48,640
There's temperatures I need to hit
up high.

433
00:20:48,640 --> 00:20:50,640
There's temperatures I need to hit
down low.

434
00:20:52,840 --> 00:20:55,840
And it's kind of like you're playing
snakes and ladders.

435
00:20:55,840 --> 00:20:57,000
You're getting up the board.

436
00:20:57,000 --> 00:20:58,360
And then if you don't get it right,

437
00:20:58,360 --> 00:21:01,240
you're back down the snake
to step one again.

438
00:21:01,240 --> 00:21:02,440
Let's go.

439
00:21:03,800 --> 00:21:07,000
Phil has warned us that
this tempering of the chocolate

440
00:21:07,000 --> 00:21:09,360
is different
because it's plant-based.

441
00:21:09,360 --> 00:21:11,560
So I'm keeping
a real close eye on it.

442
00:21:13,320 --> 00:21:16,880
Yes! Yes! Yes! Yes! OK.

443
00:21:16,880 --> 00:21:20,120
So my chocolate is tempered
and now I need to stencil it

444
00:21:20,120 --> 00:21:22,480
for those beautiful shapes
on top of the dessert.

445
00:21:24,640 --> 00:21:27,480
DEPINDER: Nice, Andre. Beautiful.

446
00:21:27,480 --> 00:21:28,800
LAURA: Let's go, let's go.

447
00:21:30,320 --> 00:21:31,640
Alright. What's, what's...?

448
00:21:33,520 --> 00:21:35,080
ALANA: Quite chaotic.
So, yeah, at the moment,

449
00:21:35,080 --> 00:21:36,640
I'm just tempering my chocolate.

450
00:21:36,640 --> 00:21:38,400
I've just got half a degree to go.

451
00:21:38,400 --> 00:21:42,480
Trying not to focus on what
Andre or Snez are doing.

452
00:21:42,480 --> 00:21:45,840
Every time I felt like I looked,
I was a step behind.

453
00:21:48,280 --> 00:21:53,280
But I am absolutely multi-tasking
at its best right now.

454
00:21:56,040 --> 00:22:00,040
I had to remake my coconut
Chantilly cream at the start.

455
00:22:00,040 --> 00:22:01,520
It's had less time to chill,

456
00:22:01,520 --> 00:22:03,720
but I'm really hoping
that it still works.

457
00:22:06,120 --> 00:22:08,080
I go back to check on
my chocolate.

458
00:22:08,080 --> 00:22:10,840
Probably it's been a blessing
that I've been pulled out there

459
00:22:10,840 --> 00:22:12,480
because it's literally just sat here

460
00:22:12,480 --> 00:22:15,160
and it's cooling down to
the exactly the right temperature.

461
00:22:23,680 --> 00:22:24,920
LAURA: Let's go!

462
00:22:24,920 --> 00:22:26,920
DEPINDER: Nice, Alana.
That looks amazing.

463
00:22:30,640 --> 00:22:34,160
Guys, it's getting serious now.

464
00:22:34,160 --> 00:22:35,840
Please hurry up.

465
00:22:35,840 --> 00:22:38,280
45 minutes to go.

466
00:22:38,280 --> 00:22:39,440
Allez! Allez! Good luck.

467
00:22:46,680 --> 00:22:48,880
DEPINDER: Yeah. Nice, Snez.

468
00:22:48,880 --> 00:22:50,760
So, finally, my coconut cream
Chantilly

469
00:22:50,760 --> 00:22:52,400
whips up to the right consistency.

470
00:22:52,400 --> 00:22:54,240
I pipe it in this mould.

471
00:22:54,240 --> 00:22:56,920
Snez, you need one.
Yes, Chef. Thank you.

472
00:22:56,920 --> 00:22:58,120
How's your chocolate?

473
00:22:58,120 --> 00:23:00,960
Yeah, so my chocolate kind of
cooled really quickly to 24.

474
00:23:00,960 --> 00:23:02,680
I'm gonna redo it again.

475
00:23:02,680 --> 00:23:05,200
Get those in the freezer.
Remember, you only need one.

476
00:23:05,200 --> 00:23:06,480
Yes.

477
00:23:06,480 --> 00:23:08,920
I keep mixing my chocolate.
Looks like it's setting.

478
00:23:08,920 --> 00:23:11,360
It says if it goes over 35,
you have to do it again.

479
00:23:14,320 --> 00:23:16,760
Gah, I have to do it again.

480
00:23:16,760 --> 00:23:18,440
If I don't get it right this time,

481
00:23:18,440 --> 00:23:22,280
I can literally kiss my place
in this competition

482
00:23:22,280 --> 00:23:24,280
and say goodbye, everyone.

483
00:23:31,880 --> 00:23:33,160
SNEZ: Gah!

484
00:23:41,440 --> 00:23:43,480
LAURA and DEPINDER: Come on, Snez!
Come on, Snez, you got this.

485
00:23:43,480 --> 00:23:46,240
What temperature do you need
to get it down to?

486
00:23:46,240 --> 00:23:47,880
26. Skip... It says here 26.

487
00:23:47,880 --> 00:23:50,400
And then when I put it back here
to 31.

488
00:23:50,400 --> 00:23:52,800
But every time I put it back
in there, it goes to 35.

489
00:23:52,800 --> 00:23:54,560
And if it goes over 35...

490
00:23:55,640 --> 00:23:58,560
This one just -
bench is too hot now.

491
00:23:58,560 --> 00:24:01,480
So I'm a little bit stressed.
AUDRA: Let's go, Snez!

492
00:24:01,480 --> 00:24:03,240
Come on, babe, you can do it.

493
00:24:03,240 --> 00:24:05,840
Something that I also learned
about myself here,

494
00:24:05,840 --> 00:24:06,920
I never give up.

495
00:24:06,920 --> 00:24:09,480
Keep it together. Smash it through.

496
00:24:09,480 --> 00:24:10,600
Do it again.

497
00:24:10,600 --> 00:24:13,320
As long as it takes,
do it again until it's perfect.

498
00:24:13,320 --> 00:24:15,920
It's a bit annoying,
but I'll get it done...again.

499
00:24:17,320 --> 00:24:19,280
So, your coconut whipping cream...
Yeah.

500
00:24:19,280 --> 00:24:20,280
When they're whipping it,

501
00:24:20,280 --> 00:24:22,160
it takes a bit longer
than dairy whipping cream.

502
00:24:22,160 --> 00:24:24,600
Yeah, right.
And it also turns faster.

503
00:24:24,600 --> 00:24:26,920
Mm-hm.
You know, it goes... It splits.

504
00:24:26,920 --> 00:24:29,040
So they're going to be like,
"Why isn't this going?

505
00:24:29,040 --> 00:24:31,320
"Why isn't this going?
Why isn't this going?

506
00:24:31,320 --> 00:24:33,200
"Oh, it's gone."
Yes.

507
00:24:33,200 --> 00:24:34,920
Three suns. Right.

508
00:24:34,920 --> 00:24:36,760
I've tempered my chocolate.

509
00:24:36,760 --> 00:24:39,040
I've made beautiful
little patterns here

510
00:24:39,040 --> 00:24:40,760
that are hanging out chilling there.

511
00:24:40,760 --> 00:24:43,520
Not quite sure what to do next,
but they're staying there.

512
00:24:43,520 --> 00:24:46,640
I actually feel like Andre
is maybe the furthest ahead.

513
00:24:46,640 --> 00:24:48,880
Yeah.

514
00:24:48,880 --> 00:24:50,680
I'm feeling great at the moment

515
00:24:50,680 --> 00:24:53,920
because I'm in the lead
and I need to keep it up.

516
00:24:53,920 --> 00:24:56,040
I check on my Chantilly cream...

517
00:24:57,720 --> 00:25:00,320
..trying to get this guy to
a soft peak,

518
00:25:00,320 --> 00:25:02,280
and it's whipped perfectly.

519
00:25:02,280 --> 00:25:04,120
I'm stoked.
That looks amazing.

520
00:25:04,120 --> 00:25:06,160
Yes, Andre! Woo!

521
00:25:06,160 --> 00:25:10,160
I need to pipe the Chantilly cream
into the moulds,

522
00:25:10,160 --> 00:25:11,960
get them into the blast chiller
so they can set.

523
00:25:11,960 --> 00:25:14,000
Go, Andre.

524
00:25:14,000 --> 00:25:15,440
Focus.
Alright.

525
00:25:19,080 --> 00:25:21,360
It looks like it's setting.
Yeah.

526
00:25:22,520 --> 00:25:24,920
Keep saying 27. So, fingers crossed.

527
00:25:29,120 --> 00:25:30,880
Oh, thank God. 31.

528
00:25:32,760 --> 00:25:34,200
Yes!

529
00:25:34,200 --> 00:25:36,320
We are in, baby. We are back.

530
00:25:37,520 --> 00:25:38,960
AUDRA: Focus, Snez!

531
00:25:42,520 --> 00:25:44,800
DEPINDER: Nice, Snez.

532
00:25:44,800 --> 00:25:46,360
They look great. I'm happy.

533
00:25:47,480 --> 00:25:48,680
OK. Yep.

534
00:25:49,840 --> 00:25:53,440
Now I need to start
the chocolate crunchy dip.

535
00:25:53,440 --> 00:25:55,720
I feel like I'm definitely behind.

536
00:25:55,720 --> 00:25:56,960
Crumbs!

537
00:25:56,960 --> 00:25:59,080
I don't even know
what Alana and Andre are doing.

538
00:25:59,080 --> 00:26:00,960
Come on, Snez!

539
00:26:00,960 --> 00:26:03,960
I need to go super speed,
super fast and just get it done.

540
00:26:03,960 --> 00:26:08,360
I wonder if we are going to be lucky
to get the finished dish on time.

541
00:26:08,360 --> 00:26:11,960
It's a little dessert,
but it has HUGE consequences!

542
00:26:11,960 --> 00:26:13,480
30 minutes to go.

543
00:26:13,480 --> 00:26:14,920
Let's go, guys, come on.

544
00:26:22,840 --> 00:26:26,000
If this was a normal dairy-based
Chantilly cream,

545
00:26:26,000 --> 00:26:29,120
I would know exactly
what I'm looking for.

546
00:26:29,120 --> 00:26:30,640
But this is the plant-based version,

547
00:26:30,640 --> 00:26:34,040
and it has been whipping for
way longer

548
00:26:34,040 --> 00:26:35,760
than what the recipe says.

549
00:26:35,760 --> 00:26:37,600
How long does this cream take
to whip?

550
00:26:37,600 --> 00:26:39,040
It's been whipping forever.

551
00:26:39,040 --> 00:26:40,920
I'm just not sure, like,

552
00:26:40,920 --> 00:26:43,560
because it's been beating way
more than that five to six minutes.

553
00:26:45,040 --> 00:26:46,440
So...

554
00:26:46,440 --> 00:26:47,640
Yeah.

555
00:26:48,880 --> 00:26:50,840
What do you think?

556
00:26:50,840 --> 00:26:53,640
The base itself looked
a little bit watery.

557
00:26:53,640 --> 00:26:55,760
Should I scrape the edges
and stuff down and that would...?

558
00:26:55,760 --> 00:26:57,400
Would that...?

559
00:26:57,400 --> 00:26:59,880
Well, it does seem like
it's thickening around the outside.

560
00:26:59,880 --> 00:27:01,280
Yeah. It might be.

561
00:27:01,280 --> 00:27:04,560
It might be more of
a reflection of the base.

562
00:27:04,560 --> 00:27:05,680
How long has it been whipping for?

563
00:27:05,680 --> 00:27:09,160
About... Oh, probably about
10 minutes now, I reckon.

564
00:27:10,360 --> 00:27:12,280
I think that
maybe it didn't set enough

565
00:27:12,280 --> 00:27:13,920
in the fridge
when I redid it earlier.

566
00:27:13,920 --> 00:27:16,600
I don't know if that's
going to whip any further.

567
00:27:18,240 --> 00:27:20,600
But I don't have time to redo this.

568
00:27:20,600 --> 00:27:23,720
I just need to keep moving on,
pipe it into the moulds

569
00:27:23,720 --> 00:27:25,960
because I need to get it
into the blast chiller

570
00:27:25,960 --> 00:27:27,720
so that it sets enough
so I can dip it.

571
00:27:29,400 --> 00:27:30,640
LAURA: Go, Alana.

572
00:27:33,240 --> 00:27:34,840
SNEZ: I pull out my sponge from
the oven...

573
00:27:34,840 --> 00:27:37,280
The cake feels springy to touch.

574
00:27:37,280 --> 00:27:38,760
Yep. Looks good.

575
00:27:38,760 --> 00:27:42,280
..and it looks perfect,
so I'm really happy.

576
00:27:42,280 --> 00:27:45,600
Now I need to start assembling
these beautiful layers.

577
00:27:45,600 --> 00:27:47,880
And to make it look
just like Phil's.

578
00:27:49,880 --> 00:27:52,840
So I start putting 30g
of beautiful coconut cremeux.

579
00:27:52,840 --> 00:27:55,640
I push out the frozen mango compote

580
00:27:55,640 --> 00:27:58,200
and put the sphere in the centre.

581
00:27:58,200 --> 00:28:01,360
And then I finish it off
with my beautiful coconut sponge.

582
00:28:01,360 --> 00:28:04,760
This needs to go in a blast freezer
so it can set before I dip it.

583
00:28:15,840 --> 00:28:16,880
Yeah.

584
00:28:18,280 --> 00:28:19,320
DEPINDER: You got it, Snez!

585
00:28:20,800 --> 00:28:23,360
Andre's and Alana's sponge
looks really thick.

586
00:28:23,360 --> 00:28:26,280
And they're gonna have to figure out
a way to fix it

587
00:28:26,280 --> 00:28:29,640
if they want any chance of
replicating Phil's delicate layers.

588
00:28:30,880 --> 00:28:34,000
You have to start assembling
your cakes ASAP.

589
00:28:34,000 --> 00:28:36,040
Otherwise, they're not going to set
in time.

590
00:28:36,040 --> 00:28:37,280
Got some decisions to make.

591
00:28:37,280 --> 00:28:38,560
15 minutes to go!

592
00:28:38,560 --> 00:28:40,280
Come on, let's go.

593
00:28:49,960 --> 00:28:51,240
AUDRA: Come on, Alana, push!

594
00:28:51,240 --> 00:28:54,600
I've made the decision to go with
my soft Chantilly whipped cream,

595
00:28:54,600 --> 00:28:57,080
but it means I've caught up.
DEPINDER: Go, Alana.

596
00:28:57,080 --> 00:29:01,480
Because we need to get the layers
of this dessert assembled and set.

597
00:29:01,480 --> 00:29:03,840
Because if it's not set,
you can't dip anyway.

598
00:29:04,960 --> 00:29:08,280
I know Phil's sponge was
a lot thinner than mine,

599
00:29:08,280 --> 00:29:09,680
so I need to cut it down...

600
00:29:13,520 --> 00:29:15,520
..and then get it into
the blast chiller.

601
00:29:16,840 --> 00:29:17,840
AUDRA: Nice one, Alana.

602
00:29:19,160 --> 00:29:21,400
Need a... There's one.

603
00:29:22,480 --> 00:29:23,800
Oh. There's two.

604
00:29:23,800 --> 00:29:25,600
There's a lot going on.

605
00:29:25,600 --> 00:29:27,160
I've put things in fridges,

606
00:29:27,160 --> 00:29:30,560
blast chillers,
ovens, timers are going off,

607
00:29:30,560 --> 00:29:33,320
and it's starting to swirl
a little bit for me.

608
00:29:33,320 --> 00:29:36,120
Stay on track.

609
00:29:36,120 --> 00:29:39,440
Tick. Tick.
I'm layering my coconut cremeux,

610
00:29:39,440 --> 00:29:42,040
my mango compote, and my sponge.

611
00:29:42,040 --> 00:29:45,920
And my levels are looking a bit off,
a bit chunky.

612
00:29:45,920 --> 00:29:47,800
Sponge a little bit too thick.

613
00:29:49,080 --> 00:29:52,240
A little bit too thick, the sponge.
But I'm going with it. All good.

614
00:29:54,440 --> 00:29:55,680
What am I gonna do about the sponge?

615
00:29:55,680 --> 00:29:57,040
Come on, Andre.

616
00:29:58,800 --> 00:30:00,360
I put my sponge in.

617
00:30:00,360 --> 00:30:01,440
Oh, God.

618
00:30:03,360 --> 00:30:05,960
Phil keeps looking at it like,
"Are you sure it's right?"

619
00:30:07,880 --> 00:30:10,360
He's like, "I only need one."
Oh, my God!

620
00:30:24,280 --> 00:30:26,880
You have eight minutes to go.

621
00:30:29,240 --> 00:30:30,720
BEN: Keep going, guys!

622
00:30:44,160 --> 00:30:45,840
SNEZ: Oh, God help me. Come on!

623
00:30:45,840 --> 00:30:48,040
Oh! I almost lost him.

624
00:30:48,040 --> 00:30:50,760
Now it's time to get my frozen
layers of dessert

625
00:30:50,760 --> 00:30:52,480
into a coconut chocolate dip.

626
00:30:53,640 --> 00:30:55,920
"Dip the frozen skewer.

627
00:30:55,920 --> 00:30:59,320
"Crunchy dip, ensuring the curved
sides only are covered."

628
00:30:59,320 --> 00:31:01,840
It's really important not to dip
the flat top of dessert,

629
00:31:01,840 --> 00:31:03,760
otherwise it's going
to be really hard to cut.

630
00:31:03,760 --> 00:31:06,200
AUDRA: Looking good, looking good.

631
00:31:08,080 --> 00:31:09,520
Keep going, Alana.

632
00:31:11,200 --> 00:31:14,560
ALANA: I still have all those really
fine chocolate decorations

633
00:31:14,560 --> 00:31:18,000
to get finished,
and I know how intricate it was.

634
00:31:21,000 --> 00:31:22,960
Precision.
Precision, precision.

635
00:31:22,960 --> 00:31:24,160
I don't have time to be gentle here.

636
00:31:25,920 --> 00:31:27,200
Oh, my God.

637
00:31:30,400 --> 00:31:32,840
(BEEPING)
Wait. Oh, man.

638
00:31:36,880 --> 00:31:41,000
I've worked this recipe so well
for this time.

639
00:31:41,000 --> 00:31:45,600
And I get up to this final page
and the pressure's got to me.

640
00:31:46,680 --> 00:31:48,720
LAURA: Pop and dip.

641
00:31:48,720 --> 00:31:49,760
Use a skewer.

642
00:31:49,760 --> 00:31:52,680
Skewer, skewer, skewer, skewer,
skewer.

643
00:31:53,760 --> 00:31:55,400
Oh, my God.

644
00:31:57,360 --> 00:31:58,880
You're running out of time.

645
00:31:58,880 --> 00:32:00,360
Three minutes to go.

646
00:32:03,800 --> 00:32:05,800
SNEZ: I'm finishing it off with
the chocolate ray.

647
00:32:05,800 --> 00:32:08,560
And then I finish it off
with this small dome

648
00:32:08,560 --> 00:32:10,240
of coconut cream Chantilly

649
00:32:10,240 --> 00:32:12,640
that's been dipped
in a passionfruit glaze.

650
00:32:12,640 --> 00:32:13,680
Beautiful.

651
00:32:13,680 --> 00:32:17,040
I still need to take off my shards,
off the stencils...

652
00:32:17,040 --> 00:32:19,600
Far out!
..and I still need to spray it all.

653
00:32:19,600 --> 00:32:21,360
Come on, Snez. Deep breath.

654
00:32:21,360 --> 00:32:23,320
Deep breath, girl.

655
00:32:24,360 --> 00:32:26,320
Only two minutes to go.

656
00:32:29,840 --> 00:32:31,800
Nice, Alana.

657
00:32:31,800 --> 00:32:33,280
ALANA: The pressure is on

658
00:32:33,280 --> 00:32:38,120
to get those beautiful little
sun ray chocolate work on top.

659
00:32:38,120 --> 00:32:40,960
Because that was
the first thing we noticed.

660
00:32:40,960 --> 00:32:43,080
And it will be the first thing
the judges notice

661
00:32:43,080 --> 00:32:44,840
when I take the dish into them.

662
00:32:46,800 --> 00:32:48,200
Ah!
That's OK, Alana.

663
00:32:48,200 --> 00:32:49,640
That's great.
Go spray it.

664
00:32:49,640 --> 00:32:51,240
Go spray it, Alana.

665
00:32:51,240 --> 00:32:53,600
One minute to go.

666
00:32:53,600 --> 00:32:55,200
That's it. Gentle. Gentle. Gentle.

667
00:32:55,200 --> 00:32:57,520
LAURA: Andre, come on.
Plate your dish.

668
00:32:58,880 --> 00:33:02,400
ANDRE: My sunrise decorations,
they're so fragile.

669
00:33:02,400 --> 00:33:03,560
Come on, Andre.

670
00:33:04,920 --> 00:33:07,400
But I just need to get it on
the plate.

671
00:33:07,400 --> 00:33:10,880
Finished desserts up in 10...

672
00:33:10,880 --> 00:33:13,920
OTHERS: Nine, eight, seven,

673
00:33:13,920 --> 00:33:17,280
six, five, four,

674
00:33:17,280 --> 00:33:20,080
three, two, one.

675
00:33:20,080 --> 00:33:21,440
That's it.

676
00:33:25,600 --> 00:33:26,960
Well done, everybody.

677
00:33:30,880 --> 00:33:32,240
Oh, my God!

678
00:33:36,280 --> 00:33:38,640
If this is the last dish
that I've plated up to judges,

679
00:33:38,640 --> 00:33:41,920
I would actually feel happy
because it was a lot of effort.

680
00:33:41,920 --> 00:33:45,160
It was a lot of new technique,
and I still managed to do it.

681
00:33:45,160 --> 00:33:46,160
I will be proud.

682
00:33:46,160 --> 00:33:48,920
Good job, guys.
Good job, everyone.

683
00:33:51,880 --> 00:33:56,080
Just this part of the competition
where someone has to go home

684
00:33:56,080 --> 00:33:58,000
and you're either going home

685
00:33:58,000 --> 00:33:59,960
or you're responsible
for somebody else going home.

686
00:33:59,960 --> 00:34:01,800
It's really difficult.

687
00:34:01,800 --> 00:34:05,920
I remember it so vividly
when it was me, it was devastating.

688
00:34:05,920 --> 00:34:07,160
Hm.

689
00:34:10,240 --> 00:34:14,960
ANDRE: I look at my plate and I'm
like, "Hm, not exactly like Phil's."

690
00:34:16,680 --> 00:34:19,200
I look at Snez's and Alana's
and I'm like,

691
00:34:19,200 --> 00:34:21,760
"Mm, more like Phil's."

692
00:34:21,760 --> 00:34:24,120
And it is just devastating

693
00:34:24,120 --> 00:34:26,760
because I know all my components
are beautiful.

694
00:34:26,760 --> 00:34:30,200
Oh, God.
Got to go down to taste now.

695
00:34:30,200 --> 00:34:35,600
I tried my hardest and for most part
of this cook, I did really well.

696
00:34:45,400 --> 00:34:49,640
ALANA: Taking up this plate
to the judges,

697
00:34:49,640 --> 00:34:52,320
oh, I can feel
this immense pressure.

698
00:34:52,320 --> 00:34:54,520
And my heart is pounding.

699
00:34:54,520 --> 00:34:56,920
Oh, wow.
ANDY: Wow.

700
00:34:57,960 --> 00:35:01,240
The biggest worry is obviously
the presentation.

701
00:35:01,240 --> 00:35:04,440
Just not having the time at the end
to really finesse it

702
00:35:04,440 --> 00:35:06,320
and the texture of the cream.

703
00:35:07,400 --> 00:35:09,200
So fingers crossed.

704
00:35:18,720 --> 00:35:21,480
Alana, do you feel like there's a...

705
00:35:21,480 --> 00:35:24,520
There's a lot more pressure
this time around?

706
00:35:24,520 --> 00:35:29,120
Yeah, for sure. I came in without
any real expectation.

707
00:35:29,120 --> 00:35:31,320
My expectation
was just stay first week.

708
00:35:31,320 --> 00:35:33,840
And then the deeper you go into
the competition,

709
00:35:33,840 --> 00:35:35,320
the more you're like, "Oh, my gosh.

710
00:35:35,320 --> 00:35:37,920
"Actually, I might actually have
a chance at going further

711
00:35:37,920 --> 00:35:40,720
"and getting into finals week
or winning this competition."

712
00:35:40,720 --> 00:35:43,160
And have you dared to dream?
Absolutely.

713
00:35:43,160 --> 00:35:45,240
Yeah.
Yeah, absolutely have.

714
00:35:45,240 --> 00:35:48,600
Then the big question is, do you
think you've done enough today

715
00:35:48,600 --> 00:35:49,640
to stay in the competition?

716
00:35:49,640 --> 00:35:53,560
I've just got all fingers, toes,
everything crossed.

717
00:35:53,560 --> 00:35:55,840
Alana, we'll taste now. Thank you.

718
00:35:55,840 --> 00:35:56,960
Thank you. Enjoy.

719
00:35:56,960 --> 00:35:58,000
Thanks.
Well done.

720
00:36:02,000 --> 00:36:04,280
SOFIA: What do you think, everyone?

721
00:36:04,280 --> 00:36:05,840
I think we've got all
the components,

722
00:36:05,840 --> 00:36:09,120
but it's a tiny bit rough
around the edges.

723
00:36:09,120 --> 00:36:12,040
Phil, I reckon we should cut into it
and see how the inside is.
Yeah.

724
00:36:12,040 --> 00:36:13,120
Let's do this.

725
00:36:15,080 --> 00:36:16,240
Oh.

726
00:36:18,240 --> 00:36:20,920
It looks like she's dipped
the top of the dome.

727
00:36:22,040 --> 00:36:23,560
Ah.

728
00:36:24,560 --> 00:36:29,200
So we have a slightly thick layer
of chocolate on top.

729
00:36:29,200 --> 00:36:31,600
So you're just meant to dip
the actual...

730
00:36:31,600 --> 00:36:33,160
Up to the edge, yeah...
..round part? Yeah.

731
00:36:33,160 --> 00:36:34,880
..so that you can cut through it.

732
00:36:34,880 --> 00:36:38,200
But if we look into that,
everything's in there.

733
00:36:38,200 --> 00:36:39,920
The whipped cream.

734
00:36:39,920 --> 00:36:41,280
Tiny bit soft.

735
00:36:42,600 --> 00:36:44,520
This is going to be interesting.

736
00:36:44,520 --> 00:36:47,920
Yes.
She's made your job so much harder.

737
00:37:18,240 --> 00:37:19,320
Um, firstly, the dip.

738
00:37:19,320 --> 00:37:22,760
Dipping the whole half sphere
would make it hard to eat

739
00:37:22,760 --> 00:37:24,640
if you were trying to eat
that whole thing yourself.

740
00:37:24,640 --> 00:37:28,120
Also, I thought that
the coconut Chantilly

741
00:37:28,120 --> 00:37:29,720
was just a little bit loose,

742
00:37:29,720 --> 00:37:32,520
and these are all things that kind of
affect the way it eats.

743
00:37:32,520 --> 00:37:34,880
But I think the mango compote
was really lovely.

744
00:37:34,880 --> 00:37:39,040
Coconut cremeux too, it had
some real nice richness about it.

745
00:37:39,040 --> 00:37:43,160
And then you could just see how fine
that coconut chocolate work was
on top.

746
00:37:43,160 --> 00:37:45,320
Yes, it wasn't like perfection.

747
00:37:45,320 --> 00:37:46,680
Yeah, some textural things.

748
00:37:46,680 --> 00:37:49,800
I think we knew that she was
struggling with the cream and,

749
00:37:49,800 --> 00:37:52,000
uh, the shell around the outside

750
00:37:52,000 --> 00:37:55,040
is a little bit, for me,
on the thick side.

751
00:37:55,040 --> 00:37:59,600
But if I was eating that with
my eyes closed, it tasted fantastic.

752
00:37:59,600 --> 00:38:03,400
I thought her sponge was really nice
and had that lovely chew to it.

753
00:38:03,400 --> 00:38:06,840
She also, she went and, um,
fashioned that back, didn't she?

754
00:38:06,840 --> 00:38:08,480
She did, which is really smart.

755
00:38:08,480 --> 00:38:11,080
I think she's done
a pretty damn good job.

756
00:38:18,800 --> 00:38:20,360
SOFIA: Hey, Snez.
Hi.

757
00:38:20,360 --> 00:38:21,360
Hello.

758
00:38:22,360 --> 00:38:24,080
Alright, Snez,
we're going to taste your dish now.

759
00:38:24,080 --> 00:38:25,520
Thank you.
Thank you.

760
00:38:25,520 --> 00:38:27,680
Thank you.
Well done.
Good luck.

761
00:38:30,040 --> 00:38:31,880
Let's have a look.

762
00:38:31,880 --> 00:38:34,560
It looks pretty good.
Yeah.

763
00:38:34,560 --> 00:38:36,040
ANDY: Wow.

764
00:38:36,040 --> 00:38:39,800
That coconut Chantilly
half sphere looks immaculate.

765
00:38:39,800 --> 00:38:43,560
The dip on that, it's like a perfect
nucleus or egg yolk or something.

766
00:38:43,560 --> 00:38:44,720
POH: Yeah.
It's gorgeous.

767
00:38:44,720 --> 00:38:48,560
And I think Snez might be
the only person today

768
00:38:48,560 --> 00:38:52,040
who hasn't dipped
the top of the sphere.
Yeah.

769
00:38:52,040 --> 00:38:53,680
Looking good so far.
JEAN-CHRISTOPHE: Yeah.

770
00:38:53,680 --> 00:38:54,760
Looking good from the outside.

771
00:38:54,760 --> 00:38:56,680
ANDY: Let's see what the inside
looks like.

772
00:38:57,680 --> 00:38:59,600
Oh, that was pretty solid.

773
00:39:03,680 --> 00:39:05,840
I mean,
that construction is beautiful.

774
00:39:05,840 --> 00:39:06,840
SOFIA: Wow.

775
00:39:06,840 --> 00:39:08,960
ANDY: Oh!
That's stunning.

776
00:39:08,960 --> 00:39:10,000
Perfect.

777
00:39:39,520 --> 00:39:44,280
Uh, I'm happy to say
that was crazy good from Snez.

778
00:39:45,920 --> 00:39:48,280
The texture and the mouthfeel
and the flavours in that

779
00:39:48,280 --> 00:39:50,640
were near identical to yours.

780
00:39:50,640 --> 00:39:54,440
For sure. What a remarkable lady.

781
00:39:54,440 --> 00:39:56,040
She doesn't give up.

782
00:39:56,040 --> 00:39:58,360
And what I've enjoyed the most is
the fact that

783
00:39:58,360 --> 00:40:02,800
the mango compote was gooey, glossy.

784
00:40:03,920 --> 00:40:06,560
The sponge is impeccable.

785
00:40:06,560 --> 00:40:08,400
So, yeah, well done.

786
00:40:08,400 --> 00:40:10,160
Well done to her.

787
00:40:10,160 --> 00:40:13,480
That cut shot is like every bit
of evidence that we need

788
00:40:13,480 --> 00:40:15,720
that it was really well executed.

789
00:40:15,720 --> 00:40:20,160
The balance of textures, flavours,
everything was there.

790
00:40:20,160 --> 00:40:23,200
Her chocolate work was the best
that we saw today.

791
00:40:23,200 --> 00:40:24,560
ANDY: Yeah.
Mm-hm.

792
00:40:35,080 --> 00:40:36,320
SOFIA: Hey, Andre.

793
00:40:36,320 --> 00:40:38,000
Hello. Hello.

794
00:40:45,320 --> 00:40:46,480
How are you feeling, Andre?

795
00:40:47,640 --> 00:40:51,640
Well, this competition has done
a lot for me the second time around.

796
00:40:51,640 --> 00:40:54,440
It's reinvigorated my, um,
my love for cooking,

797
00:40:54,440 --> 00:40:59,680
why I got into food in
the first place and my industry.

798
00:40:59,680 --> 00:41:03,640
It's made me appreciate my wife
and my children heaps.

799
00:41:03,640 --> 00:41:06,720
That's pretty special
to have that support at home.

800
00:41:07,840 --> 00:41:10,400
Yeah, that support's been going
for 16 years.

801
00:41:10,400 --> 00:41:12,440
So in the first series,
we were dating

802
00:41:12,440 --> 00:41:15,840
and then all the way through
to three children now,

803
00:41:15,840 --> 00:41:17,520
opening up multiple businesses.

804
00:41:17,520 --> 00:41:21,760
And, really, Hana's lived my dream
through all those years

805
00:41:21,760 --> 00:41:23,400
and supported it.

806
00:41:23,400 --> 00:41:27,280
So, that's all come back
to home now,

807
00:41:27,280 --> 00:41:29,720
being away
and recognising how special that is.

808
00:41:32,080 --> 00:41:35,000
Yeah, having that as a thought
has actually spurred me on,

809
00:41:35,000 --> 00:41:37,520
you know, and how the children
buy into it

810
00:41:37,520 --> 00:41:39,240
and love it watching MasterChef.
So...

811
00:41:41,240 --> 00:41:44,200
What happens if this is your
last day in the competition, Andre?

812
00:41:52,720 --> 00:41:54,360
I had a lot to prove back then.

813
00:41:55,920 --> 00:41:58,320
That first series,
all that time without,

814
00:41:58,320 --> 00:42:00,720
you know, runs on the board
and water under the bridge.

815
00:42:00,720 --> 00:42:03,720
And now really, coming back,
it's been liberating.

816
00:42:07,240 --> 00:42:09,280
Alright, Andre,
we're going to taste your dish.

817
00:42:09,280 --> 00:42:10,800
Thank you.
Cheers, mate.

818
00:42:10,800 --> 00:42:11,880
Thanks, Andre.

819
00:42:14,600 --> 00:42:16,720
Alright, what do we think?

820
00:42:16,720 --> 00:42:19,160
I mean,
despite the outside appearance,

821
00:42:19,160 --> 00:42:23,280
I can't wait to cut into it because
I saw how much he did get right.

822
00:42:23,280 --> 00:42:25,240
Alright, let's cut into this.

823
00:42:34,720 --> 00:42:36,080
Alright, let's cut into this.

824
00:42:37,600 --> 00:42:38,720
So I'm gonna...

825
00:42:41,800 --> 00:42:44,000
SOFIA: Watch your fingers.
That scares me.

826
00:42:45,360 --> 00:42:46,760
Oh, the table's shaking.

827
00:42:47,760 --> 00:42:48,960
ANDY: Wow, that is thick.

828
00:42:48,960 --> 00:42:50,720
Oof!

829
00:42:50,720 --> 00:42:52,120
That's a lot of sponge.

830
00:43:21,080 --> 00:43:22,400
That's a tough one.

831
00:43:22,400 --> 00:43:24,960
Because I feel so hard for Andre.

832
00:43:24,960 --> 00:43:27,480
Like, for 90% of that cook,
he was on fire.

833
00:43:27,480 --> 00:43:29,480
He was doing exactly
what he planned out to do.

834
00:43:29,480 --> 00:43:32,800
And that's focus
and execute step by step

835
00:43:32,800 --> 00:43:36,360
and try and put up a dish
that was so close to yours.

836
00:43:36,360 --> 00:43:39,400
But that last 10-15 minutes

837
00:43:39,400 --> 00:43:42,440
has just kind of undone
all the good work that he did.

838
00:43:42,440 --> 00:43:43,800
POH: Yeah.
And mainly because

839
00:43:43,800 --> 00:43:47,000
around the thickness of
that outer shell.

840
00:43:47,000 --> 00:43:51,360
It's really hard to distinguish any
of the other flavours and textures

841
00:43:51,360 --> 00:43:57,440
because of just how robust
and how thick that outer shell is.

842
00:43:57,440 --> 00:44:01,480
I can hardly get any
of the coconut cremeux in mine.

843
00:44:01,480 --> 00:44:05,520
I think when he went to squash it
further down into the cake,

844
00:44:05,520 --> 00:44:09,360
it, I think, squished
all the cremeux out

845
00:44:09,360 --> 00:44:11,320
and that's why there's not much
in there.

846
00:44:12,440 --> 00:44:15,320
So I think the balance is already
a little bit off.

847
00:44:18,240 --> 00:44:19,640
I...

848
00:44:19,640 --> 00:44:22,360
I saw so much brilliance
in what he did.

849
00:44:22,360 --> 00:44:25,400
Yeah, I mean, the sponge was thick,
but it had a great texture.

850
00:44:25,400 --> 00:44:26,440
So soft.

851
00:44:26,440 --> 00:44:29,480
The mango compote was very fresh.

852
00:44:29,480 --> 00:44:31,880
Good size of the dice.

853
00:44:31,880 --> 00:44:33,520
Yeah, there were so many things
that went right.

854
00:44:33,520 --> 00:44:36,240
But then one...one thing that went
terribly wrong.

855
00:44:37,640 --> 00:44:40,120
When he left that cake
in the temperature,

856
00:44:40,120 --> 00:44:42,880
in the melted chocolate,
it was game over.

857
00:44:49,840 --> 00:44:52,640
I had no idea of the level
of pressure that you guys are under.

858
00:44:52,640 --> 00:44:54,800
I have a new appreciation for that.

859
00:44:54,800 --> 00:44:58,880
You all did so well tackling recipes
that you've never done before.

860
00:44:58,880 --> 00:45:01,320
Um, we tasted some beautiful things

861
00:45:01,320 --> 00:45:03,840
and I hope you took away something
from today.

862
00:45:03,840 --> 00:45:05,360
Absolutely.

863
00:45:05,360 --> 00:45:08,320
Put your hands together
for Phil Khoury, everyone.
Yeah!

864
00:45:17,200 --> 00:45:20,840
Now, for one of you,
it's the end of the road.

865
00:45:25,320 --> 00:45:29,840
The cook going home brought us
a dish that did have great flavours.

866
00:45:31,120 --> 00:45:34,680
But they were overshadowed
by the thickness

867
00:45:34,680 --> 00:45:37,280
of both the chocolate shell
and the sponge.

868
00:45:39,560 --> 00:45:41,560
The ratios, they were out of whack.

869
00:45:41,560 --> 00:45:44,720
And that changed how the dish ate
overall.

870
00:45:47,000 --> 00:45:49,640
So I'm sorry to say...

871
00:45:50,640 --> 00:45:51,760
..you're going home...

872
00:46:00,080 --> 00:46:01,240
..Andre.

873
00:46:03,120 --> 00:46:04,320
(CHUCKLES)

874
00:46:10,360 --> 00:46:11,560
Andre.

875
00:46:12,560 --> 00:46:14,480
We started this journey together...

876
00:46:14,480 --> 00:46:15,720
Whoa.

877
00:46:15,720 --> 00:46:17,560
(EMOTIONALLY) ..16 years ago.

878
00:46:25,360 --> 00:46:27,080
And for the past 16 years,

879
00:46:27,080 --> 00:46:30,480
I've watched you not only become
a really brilliant cook

880
00:46:30,480 --> 00:46:32,440
and an amazing entrepreneur,

881
00:46:32,440 --> 00:46:36,400
but also an incredible husband
and dad.

882
00:46:40,360 --> 00:46:42,920
It's been so nice and fun to be back
in the kitchen with you.

883
00:46:47,240 --> 00:46:50,680
I love that you've always marched
to the beat of your own drum.

884
00:46:52,560 --> 00:46:55,400
And I hope that never changes,
even though sometimes I do.

885
00:46:55,400 --> 00:46:57,480
(LAUGHTER)

886
00:47:00,520 --> 00:47:02,120
No, I don't, I really don't.

887
00:47:04,440 --> 00:47:05,840
Thank you.

888
00:47:06,960 --> 00:47:09,320
I was pretty inspired
that first time I walked in

889
00:47:09,320 --> 00:47:12,160
and seeing my mate
right in the shining bright light,

890
00:47:12,160 --> 00:47:14,320
where she belongs and deserves.

891
00:47:14,320 --> 00:47:17,520
And after all these years
of hard work, it blew my mind.

892
00:47:19,120 --> 00:47:20,480
Um...

893
00:47:21,680 --> 00:47:25,360
Poh is a jewel in the crown
of Australian culinary scene...

894
00:47:25,360 --> 00:47:26,520
Oh, my God!

895
00:47:26,520 --> 00:47:28,880
..and she's one of the most genuine
and unique individuals

896
00:47:28,880 --> 00:47:31,200
I think that we've all been around.

897
00:47:31,200 --> 00:47:33,280
There's no one better.
She is the top.

898
00:47:34,680 --> 00:47:37,720
She's basically going
to start levitating any year now.

899
00:47:37,720 --> 00:47:39,520
(LAUGHTER)

900
00:47:41,480 --> 00:47:43,440
And, um, yeah. Thank you.

901
00:47:47,480 --> 00:47:50,840
Well, Andre,
we're going to miss you so, so much.

902
00:47:50,840 --> 00:47:52,600
But for now,
it's time to say goodbye.

903
00:47:55,760 --> 00:47:58,360
You got me in the end! (LAUGHS)

904
00:47:58,360 --> 00:48:01,080
Being eliminated, I'm devastated.

905
00:48:01,080 --> 00:48:03,760
But I've come so far
in this competition.

906
00:48:03,760 --> 00:48:05,480
Thanks. You're the best. Love you.
Love you.

907
00:48:05,480 --> 00:48:08,120
It's taken me 16 years to re-emerge.

908
00:48:08,120 --> 00:48:12,760
But I'm really, really glad
that I've come back on MasterChef.

909
00:48:12,760 --> 00:48:18,120
I came in here with no expectations
and got to top 10.

910
00:48:22,160 --> 00:48:24,680
So I'm feeling pretty invigorated.

911
00:48:24,680 --> 00:48:30,200
I've rediscovered my passion
for cooking after all these years.

912
00:48:30,200 --> 00:48:33,160
And from now on,
till the time I die,

913
00:48:33,160 --> 00:48:34,360
I'm going to keep cooking.

914
00:48:34,360 --> 00:48:37,680
Give it up for Andre, everybody!

915
00:48:44,640 --> 00:48:46,200
ANNOUNCER: Tomorrow night...

916
00:48:46,200 --> 00:48:47,840
CALLUM: What is going on here?

917
00:48:47,840 --> 00:48:50,280
..these not-so-famous faces...

918
00:48:50,280 --> 00:48:51,640
ALANA: OK.

919
00:48:51,640 --> 00:48:54,400
..inspired dishes that are known

920
00:48:54,400 --> 00:48:56,280
throughout the world.

921
00:48:56,280 --> 00:48:57,280
I have no idea who any of

922
00:48:57,280 --> 00:48:58,320
these people are.

923
00:48:58,320 --> 00:49:00,480
Which contestant

924
00:49:00,480 --> 00:49:02,680
will guess who's who

925
00:49:02,680 --> 00:49:06,360
and put the best spin on a classic?

926
00:49:07,400 --> 00:49:09,400
Captions by Red Bee Media