1 00:00:01,000 --> 00:00:03,800 VOICEOVER: Previously on MasterChef Australia... 2 00:00:05,000 --> 00:00:09,160 It was a whole week of immunity-winning challenges. 3 00:00:09,160 --> 00:00:12,200 SOFIA: Oh. ANDY: OMG. 4 00:00:12,200 --> 00:00:14,080 It is on another level. 5 00:00:14,080 --> 00:00:16,800 POH: Wow. Holy moley. 6 00:00:16,800 --> 00:00:18,760 JEAN-CHRISTOPHE: This is a masterpiece. 7 00:00:18,760 --> 00:00:21,480 Then... Curtis Stone! 8 00:00:21,480 --> 00:00:22,840 (CHEERING, APPLAUSE) 9 00:00:22,840 --> 00:00:24,520 Whoa-ho-ho-ho! 10 00:00:24,520 --> 00:00:26,280 There isn't a lot of margin for error. 11 00:00:26,280 --> 00:00:27,440 Oh! 12 00:00:27,440 --> 00:00:29,720 Congrats, Ben. Pin on your apron. 13 00:00:29,720 --> 00:00:31,440 Immunity from the next elimination. 14 00:00:31,440 --> 00:00:34,280 Whoo! (LAUGHTER) 15 00:00:34,280 --> 00:00:36,200 And... Ooh-la-la! 16 00:00:36,200 --> 00:00:39,160 ..a service challenge with a French twist... 17 00:00:39,160 --> 00:00:40,640 Viva la France, Jean-Christophe. 18 00:00:40,640 --> 00:00:44,200 ..served up revolutionary dishes. 19 00:00:44,200 --> 00:00:46,840 POH: Oh, my God. Oh, my gosh! 20 00:00:46,840 --> 00:00:48,400 ANDY: Beautifully cooked. 21 00:00:48,400 --> 00:00:50,040 A-plus, plus, plus, plus, plus, plus. 22 00:00:50,040 --> 00:00:54,120 With the blue team and the green team 23 00:00:54,120 --> 00:00:58,240 all winning immunity from tonight's elimination. 24 00:01:04,200 --> 00:01:08,000 (CHEERING, APPLAUSE) Ooh! Ooh! 25 00:01:10,000 --> 00:01:11,520 SOFIA: Good morning, everyone. 26 00:01:11,520 --> 00:01:13,000 RUE: We get into the MasterChef kitchen, 27 00:01:13,000 --> 00:01:15,080 and I can see 28 00:01:15,080 --> 00:01:19,160 Andy, Poh, and Jean-Christophe behind their own benches. 29 00:01:19,160 --> 00:01:22,240 SNEZANA: Oh... What is going on? 30 00:01:27,920 --> 00:01:30,920 There's are a bit of, like, you know, nervousness there, 31 00:01:30,920 --> 00:01:33,560 but I'm really keen to see what we do today. 32 00:01:33,560 --> 00:01:35,040 Morning, all. Good to see you. 33 00:01:35,040 --> 00:01:36,840 ALL: Good morning. 34 00:01:36,840 --> 00:01:38,640 Today's elimination challenge... 35 00:01:40,800 --> 00:01:42,160 ..is all about... 36 00:01:47,600 --> 00:01:49,280 ..tableside theatre. 37 00:01:49,280 --> 00:01:51,480 (ALL MURMUR, LAUGH) 38 00:01:51,480 --> 00:01:53,040 Ooh, yeah. 39 00:01:56,800 --> 00:01:59,600 Think about how you can add some finishing flair to your dish... 40 00:01:59,600 --> 00:02:01,000 RHIANNON: Ooh! 41 00:02:01,000 --> 00:02:02,120 Oooh. 42 00:02:02,120 --> 00:02:04,240 ..to enhance the eating experience. 43 00:02:07,160 --> 00:02:09,240 Before we get this show on the road, 44 00:02:09,240 --> 00:02:12,400 Andy, Poh, and Jean-Christophe are going to show you 45 00:02:12,400 --> 00:02:15,360 how they add a bit of something-something to their plates 46 00:02:15,360 --> 00:02:17,160 with a bit of finishing flair. 47 00:02:17,160 --> 00:02:19,680 Andy, you're first. 48 00:02:19,680 --> 00:02:23,520 Righto. So for my finishing flair, 49 00:02:23,520 --> 00:02:25,920 I've gone with a salt-baked mud crab. 50 00:02:25,920 --> 00:02:27,560 (ALL MURMUR, EXCLAIM) 51 00:02:27,560 --> 00:02:28,880 Gorg. 52 00:02:28,880 --> 00:02:31,320 It's all about cracking this bad boy open. 53 00:02:32,320 --> 00:02:35,080 (CRACKING) 54 00:02:35,080 --> 00:02:36,760 I love that noise so much. 55 00:02:37,680 --> 00:02:42,160 So we're just going to score all the way around the salt crust. 56 00:02:43,080 --> 00:02:44,640 I hope I don't have to cook that. 57 00:02:45,640 --> 00:02:47,760 I've kind of done a bit of a double play here 58 00:02:47,760 --> 00:02:51,840 because I've wrapped the crab in paperbark as well. 59 00:02:51,840 --> 00:02:54,200 Which is going to protect it from all the salt. 60 00:02:56,120 --> 00:02:57,640 And then we can... 61 00:02:58,440 --> 00:02:59,920 DECLAN: Get in there, Andy. 62 00:02:59,920 --> 00:03:02,280 AUDRA: Use your muscles to crack. 63 00:03:02,280 --> 00:03:04,560 Oh! DEPINDER: Whoa! 64 00:03:04,560 --> 00:03:05,600 Oh, yes. 65 00:03:05,600 --> 00:03:08,360 So, package inside the package. Layer one. 66 00:03:08,360 --> 00:03:09,880 Layer one is done. 67 00:03:09,880 --> 00:03:12,720 And this is, like, suspense city. 68 00:03:12,720 --> 00:03:16,320 Everyone's like, "What is going on inside here?" 69 00:03:18,000 --> 00:03:20,240 We'll peel all this back... 70 00:03:20,240 --> 00:03:22,200 (GASPS) Oh! 71 00:03:22,200 --> 00:03:23,720 (ALL EXCLAIM) 72 00:03:23,720 --> 00:03:27,440 ..then we would whisk this away out the back, 73 00:03:27,440 --> 00:03:28,760 crack it all up. 74 00:03:28,760 --> 00:03:34,720 Bring it back out with all of this beautiful picked mud crab meat. 75 00:03:34,720 --> 00:03:36,240 (ALL LAUGH, EXCLAIM) 76 00:03:36,240 --> 00:03:37,880 Serve that at the table. 77 00:03:37,880 --> 00:03:39,360 Oh. That's cool. 78 00:03:39,360 --> 00:03:41,000 Got a comfit garlic and parsley butter. 79 00:03:41,000 --> 00:03:42,280 ANDRE: Oh! 80 00:03:42,280 --> 00:03:47,040 And we're just going to go... and douse that in that. 81 00:03:50,640 --> 00:03:52,400 You guys smell what's going on? ALL: Yes! 82 00:03:52,400 --> 00:03:53,720 POH: So good. 83 00:03:53,720 --> 00:03:55,400 So... 84 00:03:55,400 --> 00:03:59,360 That is my finished salt-baked mud crab with confit garlic butter. 85 00:03:59,360 --> 00:04:00,440 (CHEERING, APPLAUSE) 86 00:04:00,440 --> 00:04:02,920 SNEZANA: I'm blown away with Andy's finishing flair. 87 00:04:02,920 --> 00:04:04,960 I love that "Wow!" effect. 88 00:04:04,960 --> 00:04:09,720 So I'm thinking, what can I do that can really reveal the dish? 89 00:04:09,720 --> 00:04:12,120 I was trying to get a smaller bit, but it stuck together, so whatever. 90 00:04:12,120 --> 00:04:14,120 (LAUGHTER) That will cost you ยค40. 91 00:04:14,120 --> 00:04:16,040 (LAUGHTER) That old chestnut. 92 00:04:16,040 --> 00:04:18,640 Oh, my God, it's so good. 93 00:04:18,640 --> 00:04:20,880 It's just so moist. 94 00:04:21,960 --> 00:04:23,720 It's only kind of just cooked through as well. 95 00:04:23,720 --> 00:04:25,640 And you get all that garlic and the paperbark aroma. 96 00:04:25,640 --> 00:04:26,800 Can we try? 97 00:04:26,800 --> 00:04:28,480 And you're just gonna have to take my word for it. 98 00:04:28,480 --> 00:04:29,880 (ALL LAUGH) 99 00:04:29,880 --> 00:04:32,600 DEPINDER: Watching the judges make in their own flair 100 00:04:32,600 --> 00:04:33,960 is really interesting. 101 00:04:33,960 --> 00:04:36,320 Give it up for Andy, everyone. (CHEERING, APPLAUSE) 102 00:04:36,320 --> 00:04:38,520 They're so unique to their personalities. 103 00:04:38,520 --> 00:04:41,440 Like, you know, Andy's mud crab really suits him. 104 00:04:41,440 --> 00:04:43,840 So I think the take-home message for me today 105 00:04:43,840 --> 00:04:48,520 is to showcase my personality through this flair and my dish. 106 00:04:48,520 --> 00:04:52,680 OK, so mine is a thousand-cut tofu flower. 107 00:04:52,680 --> 00:04:55,720 So I'm going to pour a broth over it, 108 00:04:55,720 --> 00:04:58,480 and it's just going to release all those little tentacles 109 00:04:58,480 --> 00:05:01,440 and make it look like a sea anemone. 110 00:05:01,440 --> 00:05:02,800 It looks alive. 111 00:05:02,800 --> 00:05:05,560 I'm not gonna lie. I am actually very impressed. 112 00:05:05,560 --> 00:05:07,160 Oh, my God. 113 00:05:07,160 --> 00:05:09,840 (ALL EXCLAIM, MURMUR) 114 00:05:09,840 --> 00:05:13,120 So then we just want to give it a little bit of a shake. 115 00:05:13,120 --> 00:05:14,560 SOFIA: Oh, that's so cool. 116 00:05:15,880 --> 00:05:17,320 If you've ever gone snorkelling 117 00:05:17,320 --> 00:05:20,600 and you've seen like a little coral just doing like, you know, this, 118 00:05:20,600 --> 00:05:22,000 that's what it looked like. 119 00:05:23,000 --> 00:05:26,360 And now I'm like, damn, because I have to do that on a plate! 120 00:05:26,360 --> 00:05:29,200 Like, come on. Hello? 121 00:05:29,200 --> 00:05:30,920 Jean-Christophe, is it time for dessert? 122 00:05:30,920 --> 00:05:32,000 Very much indeed. 123 00:05:32,840 --> 00:05:35,640 What I have on the front of you is crepes suzette. 124 00:05:36,760 --> 00:05:40,920 Take your pancake. Keep smiling, of course. 125 00:05:43,520 --> 00:05:45,560 Just introduce a bit more alcohol. 126 00:05:45,560 --> 00:05:47,400 Oh! Wow. 127 00:05:47,400 --> 00:05:48,800 There we are. 128 00:05:48,800 --> 00:05:50,680 Et voila. 129 00:05:50,680 --> 00:05:52,640 My crepes suzette! 130 00:05:52,640 --> 00:05:54,000 (CHEERING, APPLAUSE) 131 00:05:55,680 --> 00:05:57,080 MATT: The judges have showed everyone 132 00:05:57,080 --> 00:05:59,640 how they would finish a dish at the table and some flair. 133 00:05:59,640 --> 00:06:03,000 I like the delicacy of Poh's flower. 134 00:06:03,000 --> 00:06:05,240 I think that looks really impressive. 135 00:06:05,240 --> 00:06:06,920 But who doesn't like fire? 136 00:06:07,800 --> 00:06:10,920 So that's sort of where I'm starting to lead my mind to. 137 00:06:12,000 --> 00:06:14,760 We're giving you 75 minutes. 138 00:06:17,120 --> 00:06:19,680 Whoever cooks the dish that impresses us least... 139 00:06:21,920 --> 00:06:23,320 ..will be eliminated. 140 00:06:25,640 --> 00:06:27,280 Right. Without further ado... 141 00:06:29,560 --> 00:06:30,840 ..your time starts... 142 00:06:32,840 --> 00:06:33,840 ..now! 143 00:06:33,840 --> 00:06:36,440 (CHEERING, APPLAUSE) 144 00:06:38,760 --> 00:06:41,200 Here I go again. What am I making? 145 00:06:41,200 --> 00:06:42,680 Uh... 146 00:06:42,680 --> 00:06:44,160 You. 147 00:06:44,160 --> 00:06:45,240 Guanc can go there. 148 00:06:45,240 --> 00:06:46,400 Where... 149 00:06:46,400 --> 00:06:48,120 What am I doing? 150 00:06:48,120 --> 00:06:49,760 Oh. Um... 151 00:06:52,040 --> 00:06:55,560 DARRSH: I'm really interested what Andy and Poh said... 152 00:06:55,560 --> 00:06:57,600 Oh, yeah, yeah. ..about it can't just... 153 00:06:57,600 --> 00:06:59,560 ..like, it needs to add to the dish. Yeah. 154 00:06:59,560 --> 00:07:01,160 OK. 155 00:07:01,160 --> 00:07:03,320 JIMMY: Can't wait to see what they're doing. 156 00:07:03,320 --> 00:07:05,520 Love it. Bit of planning. 157 00:07:05,520 --> 00:07:07,000 I don't want to go home today. 158 00:07:07,000 --> 00:07:09,880 It's way too early in the competition. 159 00:07:09,880 --> 00:07:11,560 We've only just hit top 20. 160 00:07:11,560 --> 00:07:12,960 I've still got a lot of stuff to do, 161 00:07:12,960 --> 00:07:15,040 and I'm still proving some things to myself, I think. 162 00:07:15,040 --> 00:07:16,800 The flair coming into today's cook, 163 00:07:16,800 --> 00:07:20,280 it's not just about doing something funny, over the top. 164 00:07:20,280 --> 00:07:22,720 So just figuring out that concept is really important. 165 00:07:22,720 --> 00:07:25,960 I've been within the bar world for about 18 years now, 166 00:07:25,960 --> 00:07:29,000 and spent a lot of time judging competitions 167 00:07:29,000 --> 00:07:32,680 and watching people come up with different and interesting ways 168 00:07:32,680 --> 00:07:34,120 to make it more immersive. 169 00:07:34,120 --> 00:07:37,000 Whether it's hand rub before you taste the drink, 170 00:07:37,000 --> 00:07:38,600 or it's burning sage, 171 00:07:38,600 --> 00:07:41,600 there's plenty of ways that you can add a little bit of finishing flair 172 00:07:41,600 --> 00:07:42,760 to make you stand out. 173 00:07:42,760 --> 00:07:44,520 This isn't a five-hour pressure test, 174 00:07:44,520 --> 00:07:46,000 but if we think smart, 175 00:07:46,000 --> 00:07:48,440 we can probably come up with something absolutely silly. 176 00:07:48,440 --> 00:07:50,320 Even in 75 minutes. 177 00:07:52,560 --> 00:07:55,200 What a challenge. I love it. Yes. 178 00:07:55,200 --> 00:07:57,520 It has to be a show. It has to be spectacular. 179 00:07:57,520 --> 00:08:01,200 And what we want is the wow factor. POH: Mm. Yeah. 180 00:08:01,200 --> 00:08:03,200 We want something with substance. Something with flavour. 181 00:08:03,200 --> 00:08:05,560 Something with personality. ANDY: Yeah. 182 00:08:05,560 --> 00:08:08,440 Something like we will come back for it. 183 00:08:08,440 --> 00:08:11,000 Yeah. And the confidence to be able to pull it off too. 184 00:08:11,000 --> 00:08:12,600 Because when you think about it, it's like 185 00:08:12,600 --> 00:08:16,800 this is all about connecting the front of house to the kitchen 186 00:08:16,800 --> 00:08:19,000 and done seamlessly. 187 00:08:19,000 --> 00:08:22,000 For me, I don't want to see anything superfluous. 188 00:08:22,000 --> 00:08:24,520 Like, I want it to have purpose, 189 00:08:24,520 --> 00:08:27,000 and definitely inject flavour to the dish. 190 00:08:27,000 --> 00:08:29,000 Yeah. No naff. Yeah. No naff. 191 00:08:29,000 --> 00:08:32,000 It is a really fun and exciting elimination challenge 192 00:08:32,000 --> 00:08:34,520 because there's that degree of showmanship to it. 193 00:08:34,520 --> 00:08:37,040 I want my jaw to hit the table. Yeah. 194 00:08:37,040 --> 00:08:39,040 LAURA: Ooh, Beau. CALLUM: Oh, hello. 195 00:08:39,040 --> 00:08:41,000 Oh! Just a little creamy number. 196 00:08:41,000 --> 00:08:44,960 Yeah. Beau on the dessert. Wow! 197 00:08:44,960 --> 00:08:46,120 OK. 198 00:08:46,120 --> 00:08:47,960 I'm not a theatrical person. 199 00:08:47,960 --> 00:08:50,000 I don't like being the centre of attention. 200 00:08:50,000 --> 00:08:51,920 It's not my natural state. 201 00:08:51,920 --> 00:08:54,320 Kind of see what's happening here. 202 00:08:54,320 --> 00:08:57,120 But I'm gonna give it a crack. 203 00:08:57,120 --> 00:09:00,920 So today I'm going to do a dish called Home Among The Gum Trees. 204 00:09:00,920 --> 00:09:03,000 And it'll be a tribute to the Anzacs. 205 00:09:03,000 --> 00:09:04,240 It's going to be a dessert. 206 00:09:04,240 --> 00:09:08,200 The elements will be a plum jam, Anzac biscuit crumb, 207 00:09:08,200 --> 00:09:10,720 rum-and-raisin black tea ice-cream, 208 00:09:10,720 --> 00:09:13,120 and then a rosemary tuile. 209 00:09:13,120 --> 00:09:16,160 Bit of flambe. A bit of flambe action. 210 00:09:16,160 --> 00:09:17,760 Rum and raisin good to go. 211 00:09:19,000 --> 00:09:22,000 Being a firefighter, I really want the Aussie bush to come through 212 00:09:22,000 --> 00:09:23,360 in this dish, 213 00:09:23,360 --> 00:09:25,160 and try and get them to think about 214 00:09:25,160 --> 00:09:28,240 how lucky we are to live in this environment. 215 00:09:28,240 --> 00:09:30,720 The flair for my dish today will be 216 00:09:30,720 --> 00:09:33,000 a little Anzac story that goes with the dessert. 217 00:09:33,000 --> 00:09:36,480 The judges will have to crack through a "piece of bark", 218 00:09:36,480 --> 00:09:39,120 and I'm going to burn some gum leaves as well. 219 00:09:39,760 --> 00:09:40,880 DECLAN: Let's go, Beauy. 220 00:09:46,000 --> 00:09:49,600 Finishing flair to me is like something interactive. 221 00:09:49,600 --> 00:09:50,920 It has to be intriguing. 222 00:09:50,920 --> 00:09:54,320 Something that they're, you know, captivated by. 223 00:09:54,320 --> 00:09:57,360 Growing up in Delhi, you know, parents always took us out 224 00:09:57,360 --> 00:09:59,440 to experience all these beautiful street foods. 225 00:09:59,440 --> 00:10:01,600 And when you go to a street food cart, 226 00:10:01,600 --> 00:10:03,120 they're making it in front of you. 227 00:10:03,120 --> 00:10:06,360 It's really intriguing watching every single step, 228 00:10:06,360 --> 00:10:07,840 the way it's been constructed, 229 00:10:07,840 --> 00:10:11,320 the elements that they're adding in, and it still captivates me. 230 00:10:11,320 --> 00:10:13,760 RHIANNON: Can smell those spices. Smells really good already. 231 00:10:13,760 --> 00:10:15,520 Hey, Depinder. Hi, Depinder. 232 00:10:15,520 --> 00:10:18,440 You look like you're going to be doing something crispy. 233 00:10:18,440 --> 00:10:20,400 What is it? I'm doing raj kachori. 234 00:10:20,400 --> 00:10:23,680 In Delhi, they call it, like, the king of street food. 235 00:10:23,680 --> 00:10:26,280 So it's basically like a pimped-up, 236 00:10:26,280 --> 00:10:28,240 bigger version of a pani puri, basically. 237 00:10:28,240 --> 00:10:29,360 Yes. So a lot of flavour. 238 00:10:29,360 --> 00:10:31,400 So the wow factor will be what? 239 00:10:31,400 --> 00:10:33,000 To construct it I need to crack into it, 240 00:10:33,000 --> 00:10:36,160 because it's going to be like a crispy shell, like a hollow shell. 241 00:10:36,160 --> 00:10:37,960 I'll construct it in front of you guys 242 00:10:37,960 --> 00:10:40,800 because that's the theatre in... in Indian street food. 243 00:10:40,800 --> 00:10:43,640 And inside will be, like, lots of different chutneys. 244 00:10:43,640 --> 00:10:45,000 Like, a nice sweet and tangy yoghurt. 245 00:10:45,000 --> 00:10:48,200 I've got some potatoes, some chickpeas, 246 00:10:48,200 --> 00:10:50,680 and then douse it in, like, yoghurt chutneys. 247 00:10:50,680 --> 00:10:52,960 Wow, wow, wow. I'm excited. I am already wowing. 248 00:10:52,960 --> 00:10:54,080 So, you know what? 249 00:10:54,080 --> 00:10:56,000 You've got a lot to do and I think you should keep going. 250 00:10:56,000 --> 00:10:57,160 Thank you. Come on. 251 00:10:57,160 --> 00:10:58,640 Epic idea if you can pull it off. 252 00:10:58,640 --> 00:11:02,640 I really want the judges today to be able to feel that 253 00:11:02,640 --> 00:11:05,640 10-year-old Depinder, you know, standing at the window 254 00:11:05,640 --> 00:11:09,400 and watching the construction of this beautiful street food dish. 255 00:11:09,400 --> 00:11:11,080 So, I want to do it justice. 256 00:11:12,240 --> 00:11:14,160 (HUMS) 257 00:11:14,160 --> 00:11:16,280 BEN: Jamie, are you doing the sorbet with nitrogen? 258 00:11:16,280 --> 00:11:18,560 Yeah. Nitro ice-cream. Nitro pear skin dust. 259 00:11:18,560 --> 00:11:19,560 Yum. 260 00:11:19,560 --> 00:11:21,000 I'm taking a bit of a risk today. 261 00:11:21,000 --> 00:11:24,880 I'm cooking something spectacular to stand out from the crowd. 262 00:11:26,120 --> 00:11:30,000 But also, finishing flair isn't just about being ridiculous at the table. 263 00:11:30,000 --> 00:11:31,880 It has to make sense with the dish. 264 00:11:31,880 --> 00:11:33,560 Jamie. How are we doing? 265 00:11:33,560 --> 00:11:37,920 So we can see macadamia praline, pears. What's happening? 266 00:11:37,920 --> 00:11:40,280 I'm doing a composed cheese course, essentially. 267 00:11:40,280 --> 00:11:42,840 That little bit at the end of the meal, just before desserts, 268 00:11:42,840 --> 00:11:44,080 you want something that balances 269 00:11:44,080 --> 00:11:46,440 between that savoury and sweeter part of the menu. 270 00:11:46,440 --> 00:11:49,320 I feel like with the concept that I want to do today, 271 00:11:49,320 --> 00:11:50,600 this gave me the best opportunity. 272 00:11:50,600 --> 00:11:51,840 So... OK. 273 00:11:51,840 --> 00:11:53,640 It does look like a concept. There's a sketch. 274 00:11:53,640 --> 00:11:55,120 We've got all kinds of things going on. 275 00:11:55,120 --> 00:11:57,000 So we have Comte cheese custard. Yeah. 276 00:11:57,000 --> 00:11:58,360 I'm making a pear sorbet. Yeah. 277 00:11:58,360 --> 00:12:00,520 We've then got the macadamia praline roasted off. 278 00:12:00,520 --> 00:12:03,080 I've got some poached pear in some calvados. 279 00:12:03,080 --> 00:12:06,280 Then the piece de resistance is using this liquor... 280 00:12:07,280 --> 00:12:09,200 ..insert some helium, 281 00:12:09,200 --> 00:12:11,600 and we're going to be eating a cloud. 282 00:12:11,600 --> 00:12:13,400 Whoa! 283 00:12:13,400 --> 00:12:17,680 Which means you can actually inhale the dish and then eat the dish. 284 00:12:17,680 --> 00:12:19,520 So... 285 00:12:19,520 --> 00:12:22,000 It sounds really interesting and exciting, 286 00:12:22,000 --> 00:12:25,080 but with the amount of technique involved in this, 287 00:12:25,080 --> 00:12:28,000 pull it off, and there's no way you're going anywhere, 288 00:12:28,000 --> 00:12:31,120 but if you fail in any way, it's straight out. 289 00:12:32,320 --> 00:12:33,640 Yeah. 290 00:12:41,560 --> 00:12:42,680 CALLUM: What's he making? 291 00:12:42,680 --> 00:12:44,640 BEN: He's got this cloud thing, which I can't wait to see. 292 00:12:44,640 --> 00:12:45,640 Yeah, no. 293 00:12:45,640 --> 00:12:47,400 Some flying calvados cloud, which... 294 00:12:47,400 --> 00:12:48,640 (CHUCKLES) 295 00:12:48,640 --> 00:12:50,480 ..could be epic or it could be a complete disaster. 296 00:12:50,480 --> 00:12:51,640 Yeah. (CHUCKLES) 297 00:12:53,120 --> 00:12:56,000 All I can say is love the courage. BOTH: Good luck. 298 00:12:57,720 --> 00:13:00,560 Bit of a risk doing something that is pretty experimental 299 00:13:00,560 --> 00:13:01,720 and haven't done before, 300 00:13:01,720 --> 00:13:04,280 but it's all just about execution today. 301 00:13:04,280 --> 00:13:06,880 I haven't used the cloud equipment before, 302 00:13:06,880 --> 00:13:09,400 but is this the place to take a risk, 303 00:13:09,400 --> 00:13:12,120 because you have to shine above the rest? 304 00:13:12,120 --> 00:13:13,440 Of course. 305 00:13:13,440 --> 00:13:14,600 Come on. 306 00:13:14,600 --> 00:13:16,880 And everyone loves bubbles, 307 00:13:16,880 --> 00:13:18,720 and fingers crossed they'll be flying around the room 308 00:13:18,720 --> 00:13:20,440 and I can pass them up to the gantry. 309 00:13:20,440 --> 00:13:21,960 And the judges can have a bit of fun with it. 310 00:13:21,960 --> 00:13:24,240 Alright. You have one hour to go! 311 00:13:24,240 --> 00:13:26,000 (ONLOOKERS CHEER, SHOUT ENCOURAGEMENT) 312 00:13:26,000 --> 00:13:27,440 Where did that 15 minutes go? 313 00:13:27,440 --> 00:13:29,120 DECLAN: Let's go, Theo. 314 00:13:29,120 --> 00:13:30,360 LAURA: Come on, Andre. 315 00:13:31,480 --> 00:13:33,720 JIMMY: Rue. AUDRA: Rue! 316 00:13:33,720 --> 00:13:35,000 Coming out with the whole pantry. 317 00:13:35,000 --> 00:13:38,440 I swear I'm sweating like a pig. 318 00:13:38,440 --> 00:13:40,600 I am a very dramatic person. 319 00:13:40,600 --> 00:13:41,600 Oh! 320 00:13:41,600 --> 00:13:43,000 I'm very animated. 321 00:13:43,000 --> 00:13:44,960 Oh, God, it's good. Oh, my gosh. 322 00:13:44,960 --> 00:13:46,360 I'm very theatric. 323 00:13:46,360 --> 00:13:49,040 Oh, Lord. Oh, my gosh. Wow! 324 00:13:49,040 --> 00:13:51,240 And for me, I really feel like there's, like, 325 00:13:51,240 --> 00:13:53,440 endless possibilities with space. 326 00:13:53,440 --> 00:13:57,920 So I want to create a dessert that's based around space. 327 00:13:59,240 --> 00:14:04,000 My finishing flair is going to be dry ice to create a smoky effect. 328 00:14:04,000 --> 00:14:07,360 And because I understand big theatre... 329 00:14:07,360 --> 00:14:09,080 Oh, my gosh! 330 00:14:09,080 --> 00:14:12,000 ..I'm also going to make a tempered chocolate dome. 331 00:14:12,000 --> 00:14:15,440 And when you crack it, it should crack. 332 00:14:15,440 --> 00:14:18,760 This is definitely maximalist Rue. 333 00:14:18,760 --> 00:14:20,480 Ooh-la-la, Rue. Righto, Rue. 334 00:14:20,480 --> 00:14:22,400 Hello. What are you doing? 335 00:14:22,400 --> 00:14:25,520 How are we? I am making a... 336 00:14:26,800 --> 00:14:28,760 ..a dessert I'm calling Dark Matter. 337 00:14:29,760 --> 00:14:31,680 So I'm taking inspo... Dark Matter. 338 00:14:31,680 --> 00:14:33,080 ..from space. OK. 339 00:14:33,080 --> 00:14:35,320 And I'm doing a dark chocolate and coffee mousse 340 00:14:35,320 --> 00:14:36,800 with a caramel core 341 00:14:36,800 --> 00:14:40,120 and dark chocolate soil with orange zest, 342 00:14:40,120 --> 00:14:41,680 hazelnut ice-cream, 343 00:14:41,680 --> 00:14:43,120 and... 344 00:14:44,520 --> 00:14:45,920 Keep going. Yeah. 345 00:14:45,920 --> 00:14:47,480 I know you're not done. And...? 346 00:14:47,480 --> 00:14:50,400 No, the last thing I want to do is, like, do some tempered chocolate. 347 00:14:50,400 --> 00:14:53,120 So that's why I have to move fast so that I can have time to do that. 348 00:14:53,120 --> 00:14:55,600 How is it going to look like? So it's going to look like a sphere. 349 00:14:55,600 --> 00:14:57,640 Even the ice-cream will be hidden under a sphere. 350 00:14:57,640 --> 00:15:00,880 And I'm going to do, um, smoke just to keep that, like, mysterious vibe. 351 00:15:00,880 --> 00:15:02,920 When you say smoke, do you mean, like, liquid nitrogen? 352 00:15:02,920 --> 00:15:04,200 Dry ice. Yeah. Dry ice. 353 00:15:04,200 --> 00:15:06,080 But flavoured in coffee so that you can get that hint 354 00:15:06,080 --> 00:15:07,720 of what's in the dish. 355 00:15:07,720 --> 00:15:09,000 Oh! Oh, my God. 356 00:15:09,000 --> 00:15:11,000 And you think you can deliver all this? 357 00:15:11,000 --> 00:15:12,920 Um, I hope so. On time? 358 00:15:12,920 --> 00:15:15,560 I hope so. I am moving faster than I've ever moved. 359 00:15:15,560 --> 00:15:17,040 You are gonna need to. Yeah. 360 00:15:17,040 --> 00:15:18,560 Thank you so much. Good luck. 361 00:15:18,560 --> 00:15:19,600 Thank you. 362 00:15:19,600 --> 00:15:22,240 Timing is so paramount today for me 363 00:15:22,240 --> 00:15:26,680 because everything needs to have specific timings 364 00:15:26,680 --> 00:15:29,240 to set in the freeze, to come down to temp. 365 00:15:29,240 --> 00:15:31,520 So that's even more pressure. 366 00:15:31,520 --> 00:15:32,880 Come on, Rue-Rue. Come on, Rue. 367 00:15:32,880 --> 00:15:35,000 But I think I can really push myself. 368 00:15:35,000 --> 00:15:36,560 I know I'm a go-getter. 369 00:15:36,560 --> 00:15:38,600 I can do it. Let's go, Rue. 370 00:15:38,600 --> 00:15:40,480 Come on, Matt. Chop chop. 371 00:15:40,480 --> 00:15:43,200 I spent a lot of time in the army, 372 00:15:43,200 --> 00:15:45,000 so rum is sort of a traditional thing 373 00:15:45,000 --> 00:15:47,560 that we would have after Anzac Day dawn service. 374 00:15:47,560 --> 00:15:50,480 A little bit of rum in the coffee as a gunfire breakfast. 375 00:15:50,480 --> 00:15:53,760 So today, I'm making an Anzac-themed bombe alaska. 376 00:15:53,760 --> 00:15:57,080 It's going to be an Anzac biscuit flavoured ice-cream, 377 00:15:57,080 --> 00:16:00,880 a little golden syrup sponge that I'm going to soak with some coffee. 378 00:16:00,880 --> 00:16:03,320 I'm going to use that oat and coconut mixture 379 00:16:03,320 --> 00:16:05,280 and just toast that up for a little bit of a crumb, 380 00:16:05,280 --> 00:16:07,640 an Italian meringue around the outside. 381 00:16:07,640 --> 00:16:10,880 And then I'm going to flambe that at the table with some rum. 382 00:16:10,880 --> 00:16:13,400 There's a few key elements to this dish. 383 00:16:13,400 --> 00:16:15,400 The ice-cream is really integral 384 00:16:15,400 --> 00:16:16,600 partly because of the flavour, 385 00:16:16,600 --> 00:16:19,640 but also because it forms the whole foundation of the bombe alaska. 386 00:16:19,640 --> 00:16:23,000 It's going to be an Anzac biscuit flavoured ice-cream, 387 00:16:23,000 --> 00:16:25,200 so taking the oats, the coconut, the golden syrup, 388 00:16:25,200 --> 00:16:27,440 and infusing that into the ice-cream, 389 00:16:27,440 --> 00:16:30,440 and I need to have it set in time so that I can de-mould it 390 00:16:30,440 --> 00:16:31,800 and pipe the meringue around it. 391 00:16:34,000 --> 00:16:35,000 Because if I don't have it set, 392 00:16:35,000 --> 00:16:37,160 I can't pipe meringue onto it and I don't have a dish. 393 00:16:37,160 --> 00:16:40,040 I really need to nail all of these elements. 394 00:16:40,040 --> 00:16:42,480 The competition's just kind of starting. 395 00:16:42,480 --> 00:16:44,280 Sorry. What am I doing? 396 00:16:44,280 --> 00:16:46,640 And I would hate to go home today. 397 00:16:46,640 --> 00:16:48,360 What's Matt doing? Bombe alaska. 398 00:16:48,360 --> 00:16:50,000 But how much time? 'Cause he's... 399 00:16:50,000 --> 00:16:51,400 45 minutes. The Italian meringue. 400 00:16:51,400 --> 00:16:53,000 It's going to take a while, so he's got to start. 401 00:16:53,000 --> 00:16:54,400 Don't panic. 402 00:16:57,600 --> 00:16:59,920 Nice-looking livers, Snez. 403 00:16:59,920 --> 00:17:01,640 Let's go, Snez. Yeah, Darrsh. 404 00:17:02,760 --> 00:17:05,520 This time doing MasterChef, it's definitely for myself, 405 00:17:05,520 --> 00:17:07,000 because I have some unfinished business 406 00:17:07,000 --> 00:17:09,360 and I have so much to prove. 407 00:17:09,360 --> 00:17:14,680 Finished 15th, and I feel like I left quite early last year. 408 00:17:16,520 --> 00:17:20,440 The one regret was I was trying to elevate everything I do. 409 00:17:22,000 --> 00:17:23,480 Since leaving MasterChef, 410 00:17:23,480 --> 00:17:26,120 I'm spending so much time in this beautiful Sardinian restaurant 411 00:17:26,120 --> 00:17:28,720 and I'm learning really home-cooked food. 412 00:17:30,000 --> 00:17:34,040 So, plan this year is to stick to my flavours that I know. 413 00:17:35,200 --> 00:17:37,880 So, growing up, I love little picnics in the garden. 414 00:17:37,880 --> 00:17:41,280 So today, I'm cooking Picnic In A Meadow. 415 00:17:41,280 --> 00:17:44,000 So, in my picnic basket I have chicken liver parfait, 416 00:17:44,000 --> 00:17:46,160 goat cheese mousse, 417 00:17:46,160 --> 00:17:50,320 I have fig and walnut chutney and I have a selection of pickles. 418 00:17:50,320 --> 00:17:52,440 My flair is, um, 419 00:17:52,440 --> 00:17:55,600 I'm going to make this Sardinian crispy bread 420 00:17:55,600 --> 00:17:58,240 that sits on the top of my basket, covering the whole dish. 421 00:17:58,240 --> 00:18:02,720 And then I'm going to do karate chop for judges to reveal the mystery. 422 00:18:02,720 --> 00:18:04,400 The flair is a big thing, 423 00:18:04,400 --> 00:18:07,280 but because it's elimination day, you want to stay safe. 424 00:18:07,280 --> 00:18:08,960 So you need to nail that flavour. 425 00:18:08,960 --> 00:18:10,240 Let's get cooking. 426 00:18:10,240 --> 00:18:13,040 Nobody likes chicken liver. Let's be honest. 427 00:18:13,040 --> 00:18:14,600 OK. Oranges. 428 00:18:14,600 --> 00:18:17,880 But my mum, she found a way to cook it a certain way, 429 00:18:17,880 --> 00:18:19,000 and that we loved it. 430 00:18:19,000 --> 00:18:20,080 LAURA: Come on, Snez. 431 00:18:20,080 --> 00:18:22,160 So, she would literally trick us into eating it. 432 00:18:22,160 --> 00:18:23,880 And this is that version. 433 00:18:23,880 --> 00:18:25,440 Oh, my goodness. 434 00:18:25,440 --> 00:18:30,080 Good parfait should be creamy, salty, soft. 435 00:18:30,080 --> 00:18:32,800 DECLAN: Go, Snez. Keep pushing. 436 00:18:32,800 --> 00:18:34,480 And really delicious. (LAUGHS) 437 00:18:34,480 --> 00:18:36,680 Ooh! 438 00:18:36,680 --> 00:18:38,360 Yum. 439 00:18:38,360 --> 00:18:40,000 Is that the pate? Yes. 440 00:18:40,000 --> 00:18:42,000 I'm gonna put some clarified butter on top. 441 00:18:42,000 --> 00:18:45,000 Liver pate is maybe my favourite food of all. 442 00:18:45,000 --> 00:18:47,360 It's my favourite too. I'm like, yes! 443 00:18:47,360 --> 00:18:49,600 I feel like, taste wise, 444 00:18:49,600 --> 00:18:51,040 it's something that would keep me safe. 445 00:18:52,200 --> 00:18:54,040 Can I just get this, like, food... Thank you. 446 00:18:54,040 --> 00:18:55,240 ..out of your hair? 447 00:18:55,240 --> 00:18:57,560 Is that chicken liver? OK. Anyway... (LAUGHS) 448 00:18:57,560 --> 00:19:00,000 I don't be on TV with chicken liver in my hair. 449 00:19:00,000 --> 00:19:01,760 Thanks, ladies. 450 00:19:01,760 --> 00:19:04,560 OK. I can do this. Let's go. 451 00:19:04,560 --> 00:19:05,760 ANDY: The pressure is on! 452 00:19:05,760 --> 00:19:08,920 We want an absolute showstopper in 45 minutes. 453 00:19:08,920 --> 00:19:12,160 (ONLOOKERS CHEER, APPLAUD) 454 00:19:12,160 --> 00:19:14,560 Can you make me some scones, Tim? 455 00:19:14,560 --> 00:19:16,760 RHIANNON: They look good, Theo. Thank you. 456 00:19:17,440 --> 00:19:18,760 DECLAN: What's that, Andre? 457 00:19:18,760 --> 00:19:21,080 It's the base of the foam. Oh, nice. 458 00:19:21,080 --> 00:19:22,600 Semolina. Semolina? 459 00:19:22,600 --> 00:19:23,920 Andre. Hello. 460 00:19:23,920 --> 00:19:25,120 What are you making? 461 00:19:25,120 --> 00:19:29,000 Well, first and foremost today, it's an education on Roman history. 462 00:19:29,000 --> 00:19:30,840 What? (LAUGHS) 463 00:19:30,840 --> 00:19:33,520 It's the great fire of Rome in 64 AD. 464 00:19:34,560 --> 00:19:37,400 And it's an interpretation of pasta alla carbonara. 465 00:19:37,400 --> 00:19:40,200 A little ravioli that's filled with pure egg yolk that oozes. 466 00:19:40,200 --> 00:19:43,720 We finish with guanciale, a bit of flame of grappa. 467 00:19:43,720 --> 00:19:47,000 And then I come to the rescue with a semolina foam. 468 00:19:47,000 --> 00:19:48,680 (BOTH LAUGH) 469 00:19:48,680 --> 00:19:50,000 Alright. Good luck being a fireman. 470 00:19:50,000 --> 00:19:52,120 Thank you, thank you. 471 00:19:52,120 --> 00:19:55,000 OK, so I'm making a Greek dessert called galaktoboureko tarts. 472 00:19:55,000 --> 00:19:59,000 It's like filo and semolina custard. We brulee the top of it. 473 00:19:59,000 --> 00:20:02,760 And then also it'll have a sugar disc with pistachios and walnuts 474 00:20:02,760 --> 00:20:04,000 that I'll smash on top. 475 00:20:04,000 --> 00:20:06,640 I want to represent that, like, smashing the plates, 476 00:20:06,640 --> 00:20:08,920 which is good luck in Greek culture. 477 00:20:08,920 --> 00:20:12,640 Today I'm making Gold Rush Campfire Beans. 478 00:20:12,640 --> 00:20:14,000 My home town's Ballarat, 479 00:20:14,000 --> 00:20:16,800 so I'm inspired by the Ballarat gold rush, 480 00:20:16,800 --> 00:20:19,520 where the miners would cook their beans over the fire. 481 00:20:19,520 --> 00:20:23,320 So my final flair will be red gum smoke in the cloche 482 00:20:23,320 --> 00:20:26,360 with a big reveal to the judges when they eat the dish. 483 00:20:26,360 --> 00:20:28,720 RHIANNON: Smells good, Timbo. 484 00:20:28,720 --> 00:20:30,000 There is some... What did we miss? 485 00:20:30,000 --> 00:20:31,600 ..cool stuff happening there. 486 00:20:31,600 --> 00:20:33,200 More calvados. 487 00:20:33,200 --> 00:20:36,000 I think Jamie is essentially doing a cheese course. 488 00:20:36,000 --> 00:20:40,360 He's presenting it with a pear helium cloud. 489 00:20:40,360 --> 00:20:42,480 Sorry, what? I know. 490 00:20:42,480 --> 00:20:46,360 I love that he's run with it. He's also never done it before. 491 00:20:46,360 --> 00:20:49,320 Oh! I was hoping that that wouldn't be the case. 492 00:20:49,320 --> 00:20:50,800 Well, we had a good run. 493 00:20:51,840 --> 00:20:55,040 Depinder is doing a pani puri. 494 00:20:55,040 --> 00:20:56,800 A big one too. Yeah. 495 00:20:56,800 --> 00:21:00,000 And you can see clearly there's so much going on. 496 00:21:00,000 --> 00:21:01,560 DEPINDER: I think I'm OK. 497 00:21:01,560 --> 00:21:04,280 I think I'm worried probably most about Rue. 498 00:21:04,280 --> 00:21:05,960 Her idea sounds amazing. 499 00:21:05,960 --> 00:21:08,240 She's calling it Dark Matter. So, it's all about space. 500 00:21:08,240 --> 00:21:09,480 Ooh! Yeah. 501 00:21:09,480 --> 00:21:11,960 She's got an entremet, which she's got, like, 502 00:21:11,960 --> 00:21:15,000 layer upon layer of mousse and ice-cream and...you name it. 503 00:21:15,000 --> 00:21:16,000 Very Rue. Classic Rue. 504 00:21:16,000 --> 00:21:19,600 She's then going to have a tempered chocolate disc as well 505 00:21:19,600 --> 00:21:21,120 that hides everything. 506 00:21:21,120 --> 00:21:24,400 It kind of looks like satin and we're going to crack it open. 507 00:21:24,400 --> 00:21:26,480 There's gonna be layers, dry ice. Sounds amazing. 508 00:21:26,480 --> 00:21:28,000 There's gonna be everything. 509 00:21:28,000 --> 00:21:30,640 But there is so much to do. Yeah. 510 00:21:30,640 --> 00:21:32,240 It sounds like a four-hour pressure test. 511 00:21:32,240 --> 00:21:33,480 Definitely. POH: I know. 512 00:21:33,480 --> 00:21:37,520 RUE: My gosh! So much sweat in my eyes. 513 00:21:37,520 --> 00:21:41,400 I really feel like I have set myself 514 00:21:41,400 --> 00:21:44,400 a bar that might be a little bit too high. 515 00:21:44,400 --> 00:21:46,880 This dish is very technical, 516 00:21:46,880 --> 00:21:48,720 and I'm pushing myself. 517 00:21:48,720 --> 00:21:50,120 Ooh, that's too far. 518 00:21:50,120 --> 00:21:54,120 But I've spent so much time getting my entremet in the blast freezer. 519 00:21:55,160 --> 00:21:58,000 And my hazelnut ice-cream is finally in the churner. 520 00:21:58,000 --> 00:21:59,280 Oh, my gosh. 521 00:21:59,280 --> 00:22:02,000 I still need to work on my chocolate soil. 522 00:22:02,000 --> 00:22:04,560 And if I'm being honest with you, 523 00:22:04,560 --> 00:22:07,000 I don't think I have enough time 524 00:22:07,000 --> 00:22:09,440 to do my tempered chocolate dome now, 525 00:22:09,440 --> 00:22:12,000 because I'm thinking I have too much to focus on. 526 00:22:12,000 --> 00:22:16,320 Make your dishes memorable! You have 30 minutes to go! 527 00:22:16,320 --> 00:22:19,440 Yeah. Come on! (CHEERING, APPLAUSE) 528 00:22:19,440 --> 00:22:21,560 Oh, my gosh, I'm sweating. 529 00:22:23,240 --> 00:22:28,200 But if I do not get the dome done, 530 00:22:28,200 --> 00:22:32,760 part of my finishing flair is gonna be a flop. 531 00:22:32,760 --> 00:22:34,400 RHIANNON: Looking amazing! Come on! 532 00:22:34,400 --> 00:22:36,000 Rue looks like she's in the weeds. 533 00:22:36,000 --> 00:22:38,320 Oh, my gosh. 534 00:22:38,320 --> 00:22:40,280 Oh, Lord. 535 00:22:48,240 --> 00:22:50,480 Come on, guys! 536 00:22:52,680 --> 00:22:54,720 POH: Rue-Rue. Hello. 537 00:22:54,720 --> 00:22:56,760 Tell us, how are you going? Are you...? How's your timing? 538 00:22:56,760 --> 00:22:58,480 I'm flustered. Yeah. 539 00:22:58,480 --> 00:23:01,600 Because, as per uzh, I'm sure you're extending yourself way too much. 540 00:23:01,600 --> 00:23:03,320 I feel the same. Yeah. 541 00:23:03,320 --> 00:23:04,440 But... 542 00:23:04,440 --> 00:23:06,440 Do you feel like you've bitten off more than you can chew? 543 00:23:06,440 --> 00:23:08,240 Maybe. Maybe? OK. 544 00:23:08,240 --> 00:23:09,840 I feel like I might have. 545 00:23:09,840 --> 00:23:12,520 And I just have to do my crumb now and pop it in the oven. 546 00:23:12,520 --> 00:23:14,920 Yeah. And my sphere. 547 00:23:14,920 --> 00:23:17,840 I need to get that done as well. 548 00:23:17,840 --> 00:23:20,080 You've got 25 minutes. OK. 549 00:23:20,080 --> 00:23:22,000 But it's all about the flair, right? I know. 550 00:23:22,000 --> 00:23:24,200 So, even if it tastes good and you have all your elements done, 551 00:23:24,200 --> 00:23:26,840 you need to make sure it works in that beautiful way. 552 00:23:26,840 --> 00:23:29,080 OK. Thank you. And breathe. 553 00:23:29,080 --> 00:23:30,320 Yeah. OK. 554 00:23:30,320 --> 00:23:31,880 Good luck. We're gonna leave you alone. 555 00:23:31,880 --> 00:23:33,520 Thanks. 556 00:23:33,520 --> 00:23:35,760 I do not want to go home today. 557 00:23:35,760 --> 00:23:38,600 I have just scratched the surface. 558 00:23:38,600 --> 00:23:40,800 There's so much that I still want to bring. 559 00:23:40,800 --> 00:23:43,440 So, I feel like I just have to commit now 560 00:23:43,440 --> 00:23:45,040 because I'm already in it. 561 00:23:45,040 --> 00:23:46,360 OK. 562 00:23:46,360 --> 00:23:48,000 So, I'm just gonna keep pushing. 563 00:23:48,000 --> 00:23:51,120 I'm gonna do my dome. I think I can do it. 564 00:23:51,120 --> 00:23:53,000 Pretty much, once this crumb is in the oven, 565 00:23:53,000 --> 00:23:54,560 I'm just left with assembling things. 566 00:23:54,560 --> 00:23:56,000 I might as well do it 567 00:23:56,000 --> 00:23:58,040 and, hopefully, it can make it on the plate. 568 00:23:58,040 --> 00:23:59,760 Doing a space dessert, so I have to aim high. 569 00:23:59,760 --> 00:24:01,520 I'm OK. Yeah. 570 00:24:02,880 --> 00:24:04,720 BEAU: I'm going pretty good at the moment. 571 00:24:04,720 --> 00:24:06,880 I've got all my elements coming together. 572 00:24:06,880 --> 00:24:09,280 My dessert is inspired by the Anzacs, 573 00:24:09,280 --> 00:24:13,080 and I've picked flavours I know that match that spirit. 574 00:24:14,560 --> 00:24:16,680 It's gonna be spectacular? Is it gonna be like a fire? 575 00:24:16,680 --> 00:24:18,000 It's going to have a good story. 576 00:24:18,000 --> 00:24:19,440 Yeah? Yeah. 577 00:24:19,440 --> 00:24:22,080 This is my bark, 578 00:24:22,080 --> 00:24:24,400 which is just the rosemary tuile. 579 00:24:24,400 --> 00:24:27,160 I really need to get the rosemary tuile perfect. 580 00:24:27,160 --> 00:24:28,640 It needs to look like bark 581 00:24:28,640 --> 00:24:31,240 because this is part of the finishing flair. 582 00:24:31,240 --> 00:24:34,280 And I want them to be able to crack through and see what's underneath. 583 00:24:35,480 --> 00:24:40,000 It can turn from nice caramel brown to ash in an instant. 584 00:24:40,000 --> 00:24:42,120 So, I'm really just focusing on watching that 585 00:24:42,120 --> 00:24:44,240 and pulling it out at the perfect moment. 586 00:24:44,240 --> 00:24:46,080 Attention! Attention! 587 00:24:46,080 --> 00:24:48,920 The stakes are high! 15 minutes to go! 588 00:24:48,920 --> 00:24:50,240 (CHEERING) 589 00:24:50,240 --> 00:24:51,240 Come on! 590 00:24:52,240 --> 00:24:54,320 OK. Come on, Andre. 591 00:24:54,320 --> 00:24:55,720 Wow. Andre. 592 00:24:55,720 --> 00:24:57,200 Pasta section. How is it? 593 00:24:57,200 --> 00:24:58,640 Uh, good. We're getting there. 594 00:24:58,640 --> 00:25:00,040 We've got to make the pasta 595 00:25:00,040 --> 00:25:01,720 and then put all the elements together. 596 00:25:01,720 --> 00:25:02,800 Yeah. Foam is done. 597 00:25:02,800 --> 00:25:04,200 The semolina foam is in the canister. 598 00:25:04,200 --> 00:25:05,760 To put out the grappa fire. Yeah. 599 00:25:05,760 --> 00:25:07,280 Save your life, Jean-Christophe. 600 00:25:07,280 --> 00:25:09,120 I'll repay the favour at the bench today. 601 00:25:09,120 --> 00:25:10,400 I hope so. 602 00:25:10,400 --> 00:25:11,760 Come on, papou. 603 00:25:11,760 --> 00:25:14,240 Theo, how we travelling? Hey, guys. I'm going good. 604 00:25:14,240 --> 00:25:15,920 I got my brik pastry in the oven. Nice. 605 00:25:15,920 --> 00:25:17,560 My pastry cream is done. OK. 606 00:25:17,560 --> 00:25:20,480 I'm starting to heat up my sugar to make these sugar discs 607 00:25:20,480 --> 00:25:23,240 that we're going to break all over the top of the whole dish. 608 00:25:23,240 --> 00:25:25,080 Yeah, I get it. I get it all. The stack of plates... 609 00:25:25,080 --> 00:25:26,360 Yeah. 610 00:25:26,360 --> 00:25:28,440 TIM: I've just taken the beans out of the pressure cooker 611 00:25:28,440 --> 00:25:30,680 and they're really well cooked. 612 00:25:30,680 --> 00:25:33,800 I've got these little damper savoury scones. 613 00:25:33,800 --> 00:25:36,120 They're going to be a bit of a vessel to eat the beans with. 614 00:25:36,120 --> 00:25:39,240 You just have to finish this off, get this tasting perfectly. 615 00:25:39,240 --> 00:25:40,680 Get my rib meat in there. 616 00:25:40,680 --> 00:25:42,320 We've also got the final flair to come. 617 00:25:42,320 --> 00:25:46,520 So, my red gum chips are smoking into the cloche. 618 00:25:46,520 --> 00:25:48,480 It's a feast for the senses. 619 00:25:50,320 --> 00:25:53,840 Poached, fresh, Comte, 620 00:25:53,840 --> 00:25:55,440 macadamia praline. 621 00:25:55,440 --> 00:25:57,240 This is a cheese-inspired dessert. 622 00:25:57,240 --> 00:26:00,280 It's coming together exactly the way I thought about it. 623 00:26:00,280 --> 00:26:02,760 Oof! Got some work done today, Chef. 624 00:26:02,760 --> 00:26:04,960 Custard is beautiful and smooth. 625 00:26:04,960 --> 00:26:07,600 It's a celebration of that flavour of the cheese. 626 00:26:08,920 --> 00:26:10,120 Delicious. 627 00:26:10,120 --> 00:26:12,120 The sorbet base looks good. 628 00:26:12,120 --> 00:26:13,560 It's got all the texture. 629 00:26:13,560 --> 00:26:16,280 It's got different notes and different treatments of the pear. 630 00:26:16,280 --> 00:26:21,160 But this piece of kit is, uh, a mystery so far. 631 00:26:21,160 --> 00:26:23,720 I'm getting ready to look at this bubble machine 632 00:26:23,720 --> 00:26:26,320 and see if we can make some clouds that taste good. 633 00:26:26,320 --> 00:26:29,160 What if it doesn't work? What if it doesn't work? 634 00:26:29,160 --> 00:26:30,960 A shot of calvados and hoping for the best. 635 00:26:30,960 --> 00:26:32,360 (LAUGHS) 636 00:26:32,360 --> 00:26:34,880 This better be your performance of a lifetime! 637 00:26:34,880 --> 00:26:37,080 You have 10 minutes to go! 638 00:26:37,080 --> 00:26:39,520 (CHEERING AND APPLAUSE) Whoo! 639 00:26:40,760 --> 00:26:42,200 AUDRA: Go, Matty! 640 00:26:42,200 --> 00:26:45,160 It's hectic. I have made the ice-cream. 641 00:26:45,160 --> 00:26:46,720 It's in the blast chiller. 642 00:26:46,720 --> 00:26:48,920 The cake's in the oven. I've got a little crumb going on. 643 00:26:48,920 --> 00:26:50,680 I'm just moving on to the Italian meringue, 644 00:26:50,680 --> 00:26:51,880 which is kind of the key thing 645 00:26:51,880 --> 00:26:53,440 that's going to pull this whole dish together. 646 00:26:53,440 --> 00:26:55,880 That should be OK. But he's got to get on to... 647 00:26:55,880 --> 00:26:57,920 He's still got to make his actual Italian meringue. 648 00:26:57,920 --> 00:27:00,840 The meringue is such a key component of a bombe alaska. 649 00:27:00,840 --> 00:27:02,760 It's piped out on that ice-cream, 650 00:27:02,760 --> 00:27:05,720 and then I'm going to flambe that at the table with some rum. 651 00:27:05,720 --> 00:27:09,160 So, it helps to create the theatre, that finishing flair to the dish. 652 00:27:10,160 --> 00:27:11,160 Hoo! 653 00:27:11,160 --> 00:27:13,680 So, nailing this Italian meringue is going to be critical. 654 00:27:13,680 --> 00:27:15,120 I hope he's got his sugar syrup done. 655 00:27:15,120 --> 00:27:17,240 He hasn't even got his sugar syrup. Has he? 656 00:27:17,240 --> 00:27:18,600 Maybe not. 657 00:27:18,600 --> 00:27:20,520 The key to making an Italian meringue 658 00:27:20,520 --> 00:27:22,360 is not over-whipping the eggwhites, 659 00:27:22,360 --> 00:27:24,880 getting your sugar syrup up to the right temperature, 660 00:27:24,880 --> 00:27:26,480 and then beating that together, 661 00:27:26,480 --> 00:27:28,640 but allowing it to cool down completely, 662 00:27:28,640 --> 00:27:30,960 so it's nice and white and shiny and glossy. 663 00:27:30,960 --> 00:27:33,760 I know that if I don't have this meringue ready to go, 664 00:27:33,760 --> 00:27:35,120 then I won't have a dish. 665 00:27:35,120 --> 00:27:37,840 So, I know that I'm really going to be pushing it for time. 666 00:27:37,840 --> 00:27:40,000 I'm super worried about Matt. 667 00:27:41,000 --> 00:27:44,360 He's still getting his Italian meringue to temp. 668 00:27:44,360 --> 00:27:49,080 That takes a good 10 minutes to whip and it's not even up to temp yet. 669 00:28:04,760 --> 00:28:07,080 DEPINDER: I've got my chutneys ready, my yoghurt's ready. 670 00:28:07,080 --> 00:28:09,560 I've got a potato chickpea mixture. 671 00:28:09,560 --> 00:28:10,800 OK. 672 00:28:10,800 --> 00:28:14,560 And now I'm going to start moving on to my dough for the shell itself. 673 00:28:14,560 --> 00:28:17,960 This is, like, meant to be a pimped-up version of a pani puri. 674 00:28:17,960 --> 00:28:21,800 I'm stuffing it with chickpea flour and making sure it's nicely sealed 675 00:28:21,800 --> 00:28:24,560 because it's really hard to get it, you know, puffy. 676 00:28:24,560 --> 00:28:26,200 And sometimes you get it puffy, 677 00:28:26,200 --> 00:28:28,120 and you're not doing it at the right temperature 678 00:28:28,120 --> 00:28:29,720 and it can just deflate really quickly. 679 00:28:29,720 --> 00:28:31,160 Who knows? 680 00:28:31,160 --> 00:28:33,200 So, it's really technical. 681 00:28:34,360 --> 00:28:37,680 And if I don't have a shell to serve, I don't have a dish 682 00:28:37,680 --> 00:28:40,000 because that is my dish, basically. 683 00:28:40,000 --> 00:28:41,840 BEN: Yes, Depinder. Yes. 684 00:28:41,840 --> 00:28:44,800 I delicately place my dough into the oil. 685 00:28:44,800 --> 00:28:47,440 I'm, like, crossing everything right now. 686 00:28:47,440 --> 00:28:48,920 I just want it to puff. 687 00:28:48,920 --> 00:28:50,360 Um... 688 00:28:51,720 --> 00:28:53,680 Oh, my God. I think I'm OK. 689 00:28:53,680 --> 00:28:55,840 Oh, looks good, Pins! Perfect. 690 00:28:55,840 --> 00:28:59,160 It starts to puff up and oh, my God, it looks amazing. 691 00:28:59,160 --> 00:29:00,640 Wow! 692 00:29:00,640 --> 00:29:02,840 I'm, like, throwing oil everywhere. 693 00:29:02,840 --> 00:29:04,840 I don't want it to deflate. 694 00:29:04,840 --> 00:29:06,640 Happy? Yeah. Perfect. 695 00:29:06,640 --> 00:29:08,520 So relieved. Thin enough? 696 00:29:08,520 --> 00:29:10,680 It can't be too thin, otherwise it's going to break. 697 00:29:10,680 --> 00:29:14,520 You need to keep it high to puff up and then low to get it crispy. 698 00:29:14,520 --> 00:29:15,960 Otherwise it's going to deflate. 699 00:29:15,960 --> 00:29:17,040 Wow. 700 00:29:17,040 --> 00:29:19,240 I take it out. It looks really nice and crispy. 701 00:29:19,240 --> 00:29:22,560 I just want to cool it down and make sure it hardens up over time. 702 00:29:22,560 --> 00:29:25,000 I'm just cross-checking all my elements. 703 00:29:25,000 --> 00:29:27,880 I'm getting every single element on the plate 704 00:29:27,880 --> 00:29:30,280 and putting in both the chutneys into the bottles, 705 00:29:30,280 --> 00:29:33,120 because I'll be constructing it in front of the judges. 706 00:29:33,120 --> 00:29:37,240 It's all fun and games, but someone is going home today! 707 00:29:37,240 --> 00:29:38,760 Five minutes to go! 708 00:29:38,760 --> 00:29:40,760 Five minutes! Five minutes! 709 00:29:40,760 --> 00:29:43,400 Come on, Rue. Go, go, go. Oh, looking good, Matty. 710 00:29:43,400 --> 00:29:46,200 Five minutes to go and my meringue is still warm. 711 00:29:47,480 --> 00:29:49,680 I know that if I don't have this meringue ready to go, 712 00:29:49,680 --> 00:29:51,680 then I won't have a dish, I won't have a finishing flair, 713 00:29:51,680 --> 00:29:53,200 and I'm going home. 714 00:29:53,200 --> 00:29:55,240 So, I make the decision to get the meringue, 715 00:29:55,240 --> 00:29:56,880 it's still a little bit warm, 716 00:29:56,880 --> 00:29:58,440 but put it into the piping bag. 717 00:29:58,440 --> 00:30:00,120 DARRSH: Keep going, mate. Oh... 718 00:30:02,240 --> 00:30:04,480 The meringue looks a little bit grainy, 719 00:30:04,480 --> 00:30:07,680 so it hasn't worked out exactly as I'd planned it. 720 00:30:07,680 --> 00:30:10,280 I'm just hoping that I can still light it up. 721 00:30:10,280 --> 00:30:12,480 (CHEERING AND APPLAUSE) 722 00:30:14,360 --> 00:30:16,320 RHIANNON: That looks good, Snez! DECLAN: Good job, Snez! 723 00:30:16,320 --> 00:30:17,880 SNEZANA: I get my bread out of the oven. 724 00:30:17,880 --> 00:30:19,320 Oh, my God. Bread looks great. 725 00:30:19,320 --> 00:30:21,040 I'm pretty happy the way it looks. 726 00:30:21,040 --> 00:30:23,680 It looks nice and crispy. Ready to karate chop. 727 00:30:23,680 --> 00:30:25,320 OK, I'm going to need to go out to the garden. 728 00:30:25,320 --> 00:30:28,120 And it's time to plate my picnic basket. 729 00:30:28,120 --> 00:30:31,680 I'm thinking I need to make this basket spectacular. 730 00:30:32,680 --> 00:30:33,680 Looks pretty good. 731 00:30:33,680 --> 00:30:35,960 This needs to be the most spectacular basket they've ever seen. 732 00:30:35,960 --> 00:30:37,680 RHIANNON: Snez, it looks beautiful! 733 00:30:37,680 --> 00:30:39,520 This is quite what I envisioned. 734 00:30:39,520 --> 00:30:41,920 I really love the floral arrangement. 735 00:30:41,920 --> 00:30:43,400 I'm really loving what I see. 736 00:30:43,400 --> 00:30:44,600 I can do this. 737 00:30:44,600 --> 00:30:47,440 My mum's chicken liver parfait, it's looking wonderful. 738 00:30:47,440 --> 00:30:48,760 It's beautifully set. 739 00:30:48,760 --> 00:30:52,160 I got my fig and walnut jam. Looks gorgeous. 740 00:30:52,160 --> 00:30:54,360 Got my mousse ready. Goat cheese mousse. 741 00:30:54,360 --> 00:30:57,360 And I'm finally... I'm sorting out my pickles. 742 00:30:57,360 --> 00:30:59,480 But I'm looking around. 743 00:30:59,480 --> 00:31:02,280 People are using smoke. There's a fire. 744 00:31:03,320 --> 00:31:05,520 There's a dry ice. 745 00:31:05,520 --> 00:31:08,360 Is my karate chopping bread going to be enough flair 746 00:31:08,360 --> 00:31:09,760 to keep me safe today? 747 00:31:09,760 --> 00:31:11,360 AUDRA: Snez, that looks amazing! 748 00:31:11,360 --> 00:31:12,760 I'm not really sure, 749 00:31:12,760 --> 00:31:18,000 but I really hope this presentation, flavour and my story wows the judges. 750 00:31:18,000 --> 00:31:19,880 Two minutes to go! 751 00:31:19,880 --> 00:31:21,640 (CHEERING AND APPLAUSE) 752 00:31:21,640 --> 00:31:23,600 Beautiful, Andre. Beautiful. Gorgeous. 753 00:31:23,600 --> 00:31:25,040 Just like you, Andre. 754 00:31:26,080 --> 00:31:29,080 BEAU: I'm looking at the rosemary tuile lying over the rolling pin, 755 00:31:29,080 --> 00:31:30,760 and it's really nice and golden. 756 00:31:30,760 --> 00:31:33,720 The rolling pin gives it that nice curve, 757 00:31:33,720 --> 00:31:36,520 like a piece of bark has just fallen off a branch. 758 00:31:36,520 --> 00:31:38,920 I've got rough hands, so I'm trying not to break it. 759 00:31:38,920 --> 00:31:40,320 So, I'm plating up. 760 00:31:40,320 --> 00:31:42,520 I've got the plum jam underneath. 761 00:31:42,520 --> 00:31:43,920 Brrp! 762 00:31:43,920 --> 00:31:45,720 Anzac biscuit crumb on top of that. 763 00:31:45,720 --> 00:31:47,480 Then the ice-cream. 764 00:31:47,480 --> 00:31:48,800 Alright. 765 00:31:48,800 --> 00:31:50,920 I gently place the tuile on top. 766 00:31:50,920 --> 00:31:53,760 It holds its shape and it covers the dish perfectly. 767 00:31:53,760 --> 00:31:55,760 Oh, that looks pretty. 768 00:31:55,760 --> 00:31:58,920 And I think burning gum leaves, everyone knows that smell, 769 00:31:58,920 --> 00:32:01,040 and it is the smell of home. 770 00:32:01,040 --> 00:32:02,440 So, hopefully I can bring that out. 771 00:32:02,440 --> 00:32:05,680 Get it on the plate! One minute to go! 772 00:32:05,680 --> 00:32:07,760 (SHOUTING AND APPLAUSE) Oh, my gosh. 773 00:32:07,760 --> 00:32:09,360 Oh! 774 00:32:09,360 --> 00:32:11,160 We're about to finish this cook. 775 00:32:11,160 --> 00:32:13,520 And I look at my entremet and I'm very happy. 776 00:32:13,520 --> 00:32:14,520 OK. 777 00:32:14,520 --> 00:32:16,520 I've tasted it as well. 778 00:32:16,520 --> 00:32:18,680 It's very dark chocolate and coffee-forward. 779 00:32:18,680 --> 00:32:20,240 Gosh, my glaze has worked 780 00:32:20,240 --> 00:32:23,920 and I think it would work well with the coffee-aroma dry ice. 781 00:32:25,160 --> 00:32:27,440 The best-case scenario 782 00:32:27,440 --> 00:32:31,160 is my dry ice works and I'll be safe from elimination. 783 00:32:31,160 --> 00:32:32,640 LAURA: Is everything ready, Rue? 784 00:32:32,640 --> 00:32:34,240 Oh, my... Come on, come on. 785 00:32:34,240 --> 00:32:36,800 I want to stay here so badly. 786 00:32:36,800 --> 00:32:39,160 Like, I don't want to go home. 787 00:32:39,160 --> 00:32:40,960 Come on, Rue. OK. 788 00:32:40,960 --> 00:32:45,520 So, I check on my chocolate spheres and they have set. 789 00:32:45,520 --> 00:32:46,600 Thank God. 790 00:32:46,600 --> 00:32:48,000 Oh, my gosh. 791 00:32:48,000 --> 00:32:49,760 And I'm gonna put the tempered chocolate dome 792 00:32:49,760 --> 00:32:51,560 on top of the ice-cream. 793 00:32:51,560 --> 00:32:53,520 Just in case my dry-ice flair's failed, 794 00:32:53,520 --> 00:32:56,480 I'm thinking the tempered chocolate disc will save me. 795 00:32:56,480 --> 00:32:58,840 (SHOUTING AND APPLAUSE) 796 00:32:58,840 --> 00:33:00,160 Come on, guys! 797 00:33:00,160 --> 00:33:01,880 You have 10... 798 00:33:01,880 --> 00:33:05,120 ALL: ..nine, eight, seven, 799 00:33:05,120 --> 00:33:08,560 six, five, four, 800 00:33:08,560 --> 00:33:11,880 three, two, one... 801 00:33:11,880 --> 00:33:13,520 ANDY: That is it! 802 00:33:14,600 --> 00:33:16,320 Oh... 803 00:33:21,160 --> 00:33:24,760 Wild. That cook was absolutely wild. 804 00:33:24,760 --> 00:33:28,480 I don't really make this kind of plated dish very often. 805 00:33:28,480 --> 00:33:29,880 Even if I'm making a dessert, 806 00:33:29,880 --> 00:33:31,640 I'm still trying to make it savoury, as you can see. 807 00:33:31,640 --> 00:33:33,800 But I'm really happy with the amount I got done. 808 00:33:33,800 --> 00:33:36,000 Ah, let's see how the judges think. 809 00:33:41,040 --> 00:33:43,600 It is always about flavour in this kitchen. 810 00:33:43,600 --> 00:33:46,400 But today, we wanted to see your flair as well. 811 00:33:47,600 --> 00:33:50,120 On the line is your spot in this competition. 812 00:33:51,440 --> 00:33:52,920 First up, Depinder. 813 00:33:52,920 --> 00:33:55,000 (APPLAUSE) 814 00:33:56,240 --> 00:33:58,040 Serving this dish up to the judges 815 00:33:58,040 --> 00:34:00,160 is a really special moment for me 816 00:34:00,160 --> 00:34:02,600 because this dish captures my childhood. 817 00:34:02,600 --> 00:34:04,560 (APPLAUSE) 818 00:34:10,160 --> 00:34:11,640 Wow! 819 00:34:11,640 --> 00:34:13,000 JEAN-CHRISTOPHE: Wow. 820 00:34:15,280 --> 00:34:16,680 Depinder, what's your dish? 821 00:34:17,840 --> 00:34:20,520 So, today, I've made for you guys raj kachori. 822 00:34:23,720 --> 00:34:25,600 Ready for the show when you are. OK. 823 00:34:36,040 --> 00:34:37,320 Oh, wow. 824 00:34:39,640 --> 00:34:42,120 I start to assemble my raj kachori 825 00:34:42,120 --> 00:34:45,600 and the judges are going to get hit by a flavour bomb with this dish 826 00:34:45,600 --> 00:34:47,280 because there's so much going on. 827 00:34:47,280 --> 00:34:50,080 Um, these are spiced potatoes and chickpeas, 828 00:34:50,080 --> 00:34:52,800 so similar to what goes into, um, a pani puri. 829 00:34:52,800 --> 00:34:55,680 And this is, like, the spiced yoghurt inside it. 830 00:34:55,680 --> 00:34:57,320 So, I'm going to try and fill this up. 831 00:34:57,320 --> 00:35:00,080 You've got sweet, you've got tangy, 832 00:35:00,080 --> 00:35:02,000 you've got savoury, salty, everything. 833 00:35:02,000 --> 00:35:04,360 POH: I'm, like, salivating. 834 00:35:04,360 --> 00:35:06,200 I am fixated. 835 00:35:06,200 --> 00:35:08,000 The yoghurt carries this dish 836 00:35:08,000 --> 00:35:11,120 because that's what mellows down the spiciness of the chutneys. 837 00:35:11,120 --> 00:35:13,120 And it also brings a really nice texture. 838 00:35:13,120 --> 00:35:15,000 POH: Oh-ho-ho! 839 00:35:15,000 --> 00:35:16,720 (BOTH LAUGH) 840 00:35:18,080 --> 00:35:19,280 Like, I want it to... 841 00:35:19,280 --> 00:35:20,800 SOFIA: Outside. Yeah, everywhere. 842 00:35:20,800 --> 00:35:22,480 That's where you get the... DEPINDER: Volcano! 843 00:35:22,480 --> 00:35:24,200 Stuff it up. Wow. 844 00:35:24,200 --> 00:35:25,240 Everywhere. 845 00:35:25,240 --> 00:35:27,000 And then, boom, you've got more chutney on the top. 846 00:35:27,000 --> 00:35:29,280 ANDY: Oh, my God. 847 00:35:29,280 --> 00:35:31,520 Oh, it smells unbelievable. ANDY: It looks ceramic. 848 00:35:31,520 --> 00:35:33,760 And then, um, also Kashmiri chilli powder. 849 00:35:33,760 --> 00:35:35,120 That's it. Yep. 850 00:35:36,280 --> 00:35:38,080 That looks gorgeous! 851 00:35:38,080 --> 00:35:41,680 (APPLAUSE) 852 00:35:43,920 --> 00:35:45,160 POH: Wow, that is... 853 00:35:46,240 --> 00:35:47,960 That's a little work of art. 854 00:35:50,720 --> 00:35:52,720 DEPINDER: I've had it, like, my entire life. 855 00:35:52,720 --> 00:35:54,720 And even now, when I go, 856 00:35:54,720 --> 00:35:58,440 it's, like, making me emotional, but I'm so, like, intrigued. 857 00:35:58,440 --> 00:36:00,760 Like, when I watch it. 858 00:36:00,760 --> 00:36:02,840 I don't know why I'm crying. 859 00:36:08,240 --> 00:36:10,720 I've had it all my life, like... 860 00:36:10,720 --> 00:36:12,760 And I used to get the whole thing. 861 00:36:12,760 --> 00:36:14,680 My mum and dad were like, "Dude, 862 00:36:14,680 --> 00:36:16,440 "you're not gonna be able to eat this by yourself. 863 00:36:16,440 --> 00:36:18,880 I'm like, "I will." And I never was able to finish it. 864 00:36:18,880 --> 00:36:21,320 I was tiny. Um, but it's just so cool. 865 00:36:21,320 --> 00:36:22,680 And you just, like, as a kid, 866 00:36:22,680 --> 00:36:24,680 you just wait there and there's, like, a glass shield, 867 00:36:24,680 --> 00:36:26,760 and then they've got, like, all these puris lined up... 868 00:36:26,760 --> 00:36:27,760 Yeah. 869 00:36:27,760 --> 00:36:29,440 ..and you're just watching them make it. 870 00:36:29,440 --> 00:36:30,680 Like this. Yeah. 871 00:36:30,680 --> 00:36:34,080 And it just kind of took me back. And you've taken us there, too. 872 00:36:34,080 --> 00:36:36,600 So, it's really special. That's very special for me to hear. 873 00:36:36,600 --> 00:36:37,720 Thank you. 874 00:37:03,400 --> 00:37:06,080 There is just so much going on! 875 00:37:07,840 --> 00:37:09,520 And it just works! 876 00:37:10,680 --> 00:37:13,480 It just works seamlessly. 877 00:37:13,480 --> 00:37:16,240 And all of your senses are going wild. 878 00:37:16,240 --> 00:37:18,600 I can only explain it as, like... 879 00:37:18,600 --> 00:37:21,800 In looks and taste and texture, 880 00:37:21,800 --> 00:37:24,960 it reminds me of how I'd describe India 881 00:37:24,960 --> 00:37:27,320 and that is, like, seamlessly chaotic. 882 00:37:28,600 --> 00:37:31,280 I've never been to India, so I'm a bit of a novice. 883 00:37:31,280 --> 00:37:36,520 And this...this lesson was a parade, honestly, 884 00:37:36,520 --> 00:37:39,200 You know, I can imagine myself anywhere in India 885 00:37:39,200 --> 00:37:40,640 going through the street 886 00:37:40,640 --> 00:37:43,640 and to have the most amazing dish. 887 00:37:43,640 --> 00:37:45,760 The shell - lovely crunch. 888 00:37:45,760 --> 00:37:48,400 The yoghurt, the potatoes, the chickpeas. 889 00:37:48,400 --> 00:37:50,120 It's the right textures. 890 00:37:50,120 --> 00:37:51,800 The chutneys are lovely. 891 00:37:51,800 --> 00:37:53,840 And you are wonderful. 892 00:37:53,840 --> 00:37:57,480 If raj kachori is the king of street food... 893 00:37:58,840 --> 00:38:00,280 ..you're the queen. 894 00:38:00,280 --> 00:38:02,920 (APPLAUSE) 895 00:38:05,800 --> 00:38:09,160 That's so good! (LAUGHS) 896 00:38:09,160 --> 00:38:12,400 There is so much flavour and so many components, 897 00:38:12,400 --> 00:38:18,120 but they are just balanced in a way that Indian street food is. 898 00:38:18,120 --> 00:38:20,000 Thank you. Thank you. Well done. 899 00:38:20,000 --> 00:38:22,880 (CHEERING AND APPLAUSE) 900 00:38:26,080 --> 00:38:27,680 (LAUGHTER) Oh! 901 00:38:29,600 --> 00:38:30,600 Thank you. 902 00:38:31,840 --> 00:38:33,360 Jamie. 903 00:38:35,600 --> 00:38:38,760 Walking my dish up to the judges, and I'm nervous. 904 00:38:38,760 --> 00:38:40,520 Every texture is perfect, 905 00:38:40,520 --> 00:38:42,920 and I'm really happy with the flavours that I've created. 906 00:38:42,920 --> 00:38:46,800 But finishing flair is all about wow factor. 907 00:38:46,800 --> 00:38:49,200 These bubbles are the heart of the dish, 908 00:38:49,200 --> 00:38:50,920 and there's still every chance this could go wrong. 909 00:38:51,920 --> 00:38:53,840 And what is spectacular about this? 910 00:38:53,840 --> 00:38:58,920 So, we're going to create an aromatised and flavoured cloud. 911 00:38:58,920 --> 00:39:00,680 Ooh! Well, we'll see. 912 00:39:00,680 --> 00:39:02,560 Right. Shall we do it? 913 00:39:10,000 --> 00:39:11,760 I am taking a bit of a risk today. 914 00:39:12,920 --> 00:39:14,840 I haven't used the cloud equipment before. 915 00:39:14,840 --> 00:39:16,560 I'm not sure if it's going to work. 916 00:39:21,120 --> 00:39:23,920 Without the clouds, this isn't finishing flair 917 00:39:23,920 --> 00:39:25,720 and I could be in trouble. 918 00:39:50,120 --> 00:39:51,200 Yes! 919 00:39:51,200 --> 00:39:52,440 (LAUGHTER) 920 00:39:52,440 --> 00:39:53,680 It's so good! 921 00:39:53,680 --> 00:39:55,920 (ALL LAUGH) 922 00:39:55,920 --> 00:39:57,400 It's so good! 923 00:39:59,240 --> 00:40:01,880 That reminds me of, you know, the, um, car stores. 924 00:40:01,880 --> 00:40:03,520 You see the balloon men who look like... 925 00:40:03,520 --> 00:40:05,680 Yeah, yeah. Crazy inflatable tube men. 926 00:40:05,680 --> 00:40:07,240 Yeah, yeah, yeah. Yeah, them. 927 00:40:10,040 --> 00:40:12,000 So, the dish I've made today 928 00:40:12,000 --> 00:40:14,800 is Comte, macadamia and pear. 929 00:40:16,120 --> 00:40:17,480 Well... 930 00:40:17,480 --> 00:40:18,480 Please hold. 931 00:40:18,480 --> 00:40:20,440 (LAUGHTER) 932 00:40:23,080 --> 00:40:24,680 And that is exactly 933 00:40:24,680 --> 00:40:25,800 what it's supposed to do. 934 00:40:25,800 --> 00:40:27,160 It worked! 935 00:40:27,160 --> 00:40:29,440 (CHEERING AND APPLAUSE) 936 00:40:33,320 --> 00:40:35,720 Can we have more bubbles? Absolutely. 937 00:40:36,880 --> 00:40:38,760 I cut some just for you. 938 00:40:40,920 --> 00:40:42,520 JEAN-CHRISTOPHE: Ohh! 939 00:40:43,680 --> 00:40:44,840 (LAUGHTER) 940 00:40:44,840 --> 00:40:46,520 Just breathe it in. 941 00:40:51,560 --> 00:40:53,040 (SNORTS) 942 00:40:53,040 --> 00:40:55,640 (LAUGHTER) 943 00:40:55,640 --> 00:40:58,000 I feel like I'm Alice in Wonderland. 944 00:40:59,680 --> 00:41:01,080 Shall we try the rest of the dish? Yeah. 945 00:41:01,080 --> 00:41:04,200 But before we do, can I just say, you have nailed the brief. 946 00:41:04,200 --> 00:41:05,640 (APPLAUSE) 947 00:41:05,640 --> 00:41:08,360 Good, good, good. 948 00:41:08,360 --> 00:41:09,720 Time to taste it. 949 00:41:26,160 --> 00:41:27,520 ANDY: Uh, Jamie... 950 00:41:28,520 --> 00:41:30,840 ..you were smiling, we were smiling. 951 00:41:30,840 --> 00:41:32,720 They were like four-year-olds up there. 952 00:41:32,720 --> 00:41:34,360 Like, it was... 953 00:41:34,360 --> 00:41:35,880 It was such a great thought 954 00:41:35,880 --> 00:41:38,440 and very, very well executed. 955 00:41:38,440 --> 00:41:40,720 Um, the dish, I love the flavours. 956 00:41:40,720 --> 00:41:43,160 You have that beautiful richness of the custard 957 00:41:43,160 --> 00:41:44,920 versus the brightness of the pear. 958 00:41:44,920 --> 00:41:50,440 The calvados makes it much more adulty and fun and delicious. 959 00:41:50,440 --> 00:41:53,360 I loved everything on the plate. Very cheese plattery, you know? 960 00:41:53,360 --> 00:41:55,480 The nuts, the...the pear. 961 00:41:55,480 --> 00:41:58,000 You haven't gone too sweet on the sorbet. 962 00:41:58,000 --> 00:42:00,240 And the praline is nice and bitter. 963 00:42:00,240 --> 00:42:02,520 In terms of just making us all giggle 964 00:42:02,520 --> 00:42:04,280 and put a smile on our faces 965 00:42:04,280 --> 00:42:06,280 and then having the flavours back it up as well, 966 00:42:06,280 --> 00:42:08,120 you've done it. Thanks, Jamie. 967 00:42:08,120 --> 00:42:10,160 ANDY: Nice one, Jamie! (CHEERING AND APPLAUSE) 968 00:42:11,440 --> 00:42:12,600 So good. 969 00:42:14,760 --> 00:42:16,680 (LAUGHTER) 970 00:42:16,680 --> 00:42:18,840 I've been wanting to do that the whole time! 971 00:42:20,400 --> 00:42:21,720 That was so cool. 972 00:42:21,720 --> 00:42:23,400 Time for a show, Andre. 973 00:42:28,600 --> 00:42:29,840 What's your dish? 974 00:42:29,840 --> 00:42:32,080 My dish is pasta alla carbonara. 975 00:42:34,360 --> 00:42:37,000 How are you going to finish your dish with flair? 976 00:42:37,000 --> 00:42:39,520 This is a serious challenge, a serious day, 977 00:42:39,520 --> 00:42:42,880 so we think back to the great fires of Rome, 978 00:42:42,880 --> 00:42:46,880 which were in 64 AD, where two thirds of Rome burnt down. 979 00:42:48,080 --> 00:42:50,160 So I'm going to flame the grappa, 980 00:42:50,160 --> 00:42:52,120 and then we're going to call in a fireman 981 00:42:52,120 --> 00:42:54,240 to put it out with a semolina foam. 982 00:42:54,240 --> 00:42:55,440 (JUDGES LAUGH) 983 00:42:55,440 --> 00:42:56,840 ANDY: Hey-ya! 984 00:42:58,160 --> 00:42:59,840 What are we doing?! There's a fire. 985 00:42:59,840 --> 00:43:01,440 (JUDGES LAUGH) 986 00:43:01,440 --> 00:43:02,880 Call Fireman Andre! 987 00:43:04,160 --> 00:43:06,520 Stop just sitting there! (MIMICS FIRE ENGINE SIREN) 988 00:43:06,520 --> 00:43:08,200 (JUDGES LAUGH) 989 00:43:09,800 --> 00:43:11,600 (JUDGES AND CONTESTANTS LAUGH AND EXCLAIM) 990 00:43:11,600 --> 00:43:12,920 JEAN-CHRISTOPHE: That's brilliant. 991 00:43:12,920 --> 00:43:15,120 (ANDY LAUGHS) You are mad. 992 00:43:15,120 --> 00:43:17,720 You're very Italian, you know that? (LAUGHS) 993 00:43:20,040 --> 00:43:23,840 You, uh, absolutely delivered on flair, 994 00:43:23,840 --> 00:43:26,200 so it all comes down now to how your dish tastes. 995 00:43:44,240 --> 00:43:48,800 Andre, a arresting performance for all the wrong reasons. 996 00:43:48,800 --> 00:43:50,400 (LAUGHS) 997 00:43:54,240 --> 00:43:58,200 Um...I actually think that I could see a waiter telling that story. 998 00:43:58,200 --> 00:43:59,680 I actually think it would work. 999 00:44:01,040 --> 00:44:03,440 But as for the dish, it was flawless. 1000 00:44:04,480 --> 00:44:08,480 It's just so creamy. It balanced out really beautifully. 1001 00:44:08,480 --> 00:44:10,800 Really beautiful work. 1002 00:44:10,800 --> 00:44:14,840 It was very entertaining, and that is flat-out delicious. 1003 00:44:14,840 --> 00:44:18,000 And the technique in this dish is extreme. 1004 00:44:18,000 --> 00:44:23,000 Mate, that pasta work is so exquisite. 1005 00:44:23,000 --> 00:44:26,880 The egg yolk just oozed out. The parmesan foam was light, airy. 1006 00:44:26,880 --> 00:44:29,360 Loved the hit of lemon. 1007 00:44:29,360 --> 00:44:31,240 Well done. 1008 00:44:31,240 --> 00:44:32,760 ANDRE: Thank you. 1009 00:44:32,760 --> 00:44:34,440 Crazy person. (LAUGHS) 1010 00:44:36,040 --> 00:44:37,400 T-Bone! 1011 00:44:39,280 --> 00:44:42,000 Alright, guys, join me around the campfire 1012 00:44:42,000 --> 00:44:45,000 with my gold rush campfire beans. 1013 00:44:46,360 --> 00:44:49,120 (JUDGES AND CONTESTANTS EXCLAIM AND APPLAUD) 1014 00:44:51,160 --> 00:44:53,920 JEAN-CHRISTOPHE: It is de-li-cious. 1015 00:44:53,920 --> 00:44:56,520 Because there is dominantly beans. 1016 00:44:56,520 --> 00:44:59,080 I think they are cooked perfectly, so well done on that. 1017 00:44:59,080 --> 00:45:03,280 And I'm delighted to be introduced to, um..."dampra"? 1018 00:45:03,280 --> 00:45:04,360 Is it "dam..." "Dampra"? 1019 00:45:04,360 --> 00:45:06,240 Damper. Damper. 1020 00:45:06,240 --> 00:45:09,560 Damper. So, I think I got it now. (LAUGHS) 1021 00:45:09,560 --> 00:45:11,800 You got to get it in the accent. In the accent. 1022 00:45:11,800 --> 00:45:13,040 (CHUCKLES) 1023 00:45:13,040 --> 00:45:14,960 Can you do it like me? Damper. (NASALLY) Damper. 1024 00:45:14,960 --> 00:45:17,080 (ALL LAUGH) 1025 00:45:19,240 --> 00:45:20,320 Theo. 1026 00:45:21,680 --> 00:45:23,960 I have made galaktoboureko tarts. 1027 00:45:27,720 --> 00:45:29,560 Breaking plates is good luck. 1028 00:45:30,360 --> 00:45:31,360 (CRACK!) 1029 00:45:32,920 --> 00:45:35,880 What I saw in your eyes was defiance. 1030 00:45:35,880 --> 00:45:38,320 You were like, "I am staying." 1031 00:45:38,320 --> 00:45:42,800 I've never had Greek pastry formed into a tart shell before, 1032 00:45:42,800 --> 00:45:45,640 and that crispiness is so unique. 1033 00:45:45,640 --> 00:45:50,520 And the custard inside is so enriched and full of those warm spices, 1034 00:45:50,520 --> 00:45:51,520 and I love that. 1035 00:45:51,520 --> 00:45:53,480 JEAN-CHRISTOPHE: Well done. Thank you. 1036 00:45:53,480 --> 00:45:54,680 Snez, you're next. 1037 00:45:54,680 --> 00:45:57,280 AUDRA: Go, Snez! Bye, guys. 1038 00:45:59,240 --> 00:46:00,520 Go, girl. 1039 00:46:02,760 --> 00:46:04,280 What is that? 1040 00:46:04,280 --> 00:46:05,400 You ready? 1041 00:46:07,640 --> 00:46:09,480 This is our famous dish here. 1042 00:46:11,120 --> 00:46:12,440 We're ready for karate chop? 1043 00:46:12,440 --> 00:46:13,760 Karate chop! Karate chop. 1044 00:46:13,760 --> 00:46:16,080 (CONTESTANTS CHEER) Karate chop. Karate chop. 1045 00:46:16,080 --> 00:46:17,240 Follow through. 1046 00:46:17,240 --> 00:46:18,280 OK. Give us a big one. 1047 00:46:21,800 --> 00:46:24,320 So, this is Picnic in a Meadow. 1048 00:46:24,320 --> 00:46:26,440 I have a Sardinian bread. 1049 00:46:26,440 --> 00:46:28,920 Homemade chicken liver parfait. 1050 00:46:28,920 --> 00:46:33,520 These are little figs and walnuts, and goat cheese mousse. 1051 00:46:33,520 --> 00:46:36,200 And I have this in-house pickles. 1052 00:46:36,200 --> 00:46:38,280 This is your main carrier for these dishes 1053 00:46:38,280 --> 00:46:40,480 so you can just grab it as you go 1054 00:46:40,480 --> 00:46:42,400 and dip in a little bit of everything. 1055 00:46:42,400 --> 00:46:45,280 Let's go. It's like me, date night. 1056 00:46:45,280 --> 00:46:47,040 Wahey! (ALL LAUGH) 1057 00:46:47,040 --> 00:46:49,960 Excuse me. We're boozy. (LAUGHS) (LAUGHS) 1058 00:47:06,640 --> 00:47:08,520 POH: I love that you've been really committed 1059 00:47:08,520 --> 00:47:11,040 to cooking from your heart this year, 1060 00:47:11,040 --> 00:47:12,640 because I think last year 1061 00:47:12,640 --> 00:47:16,080 you sort of started to stray into high-end territory 1062 00:47:16,080 --> 00:47:17,400 and you got a little bit lost. 1063 00:47:17,400 --> 00:47:19,160 And I think you've been really focused 1064 00:47:19,160 --> 00:47:21,080 on bringing us a piece of your culture, 1065 00:47:21,080 --> 00:47:23,480 and I really love that about all this. 1066 00:47:23,480 --> 00:47:29,360 And I loved the parfait. I thought it was really delicious. 1067 00:47:30,600 --> 00:47:32,240 Is that a traditional style of parfait? 1068 00:47:32,240 --> 00:47:33,760 Yes. It's really, really yum. 1069 00:47:33,760 --> 00:47:35,080 And I love how dense it is. 1070 00:47:37,480 --> 00:47:42,880 Um, but I think...I'm concerned in terms of the amount of, um, theatre 1071 00:47:42,880 --> 00:47:46,760 that was just cracking the bread over the picnic. 1072 00:47:46,760 --> 00:47:49,240 So I'm just a little bit worried about that for you. 1073 00:47:49,240 --> 00:47:53,320 While the lavosh probably didn't for me deliver the theatrics 1074 00:47:53,320 --> 00:47:55,000 that I was hoping it did... 1075 00:47:56,400 --> 00:47:58,120 ..it is amazing. 1076 00:47:58,120 --> 00:47:59,800 Thank you. Um... 1077 00:47:59,800 --> 00:48:02,240 The amount of texture you've got through that 1078 00:48:02,240 --> 00:48:04,720 and the seasoning on it and the rosemary on it, 1079 00:48:04,720 --> 00:48:06,120 it's one of the best I've ever had. 1080 00:48:06,120 --> 00:48:07,720 But there are a few problems here. Yeah. 1081 00:48:09,160 --> 00:48:12,520 We wanted theatrics. We were kind of a little bit let down with them. 1082 00:48:14,280 --> 00:48:16,720 The dish on a whole is good, 1083 00:48:16,720 --> 00:48:19,680 but was it the right dish for this challenge today? 1084 00:48:21,000 --> 00:48:23,440 That's the big question mark for me. Yeah. Thank you. 1085 00:48:23,440 --> 00:48:24,960 Thanks, guys. Thanks, Snez. 1086 00:48:31,240 --> 00:48:33,880 Next up, Rue, please. 1087 00:48:33,880 --> 00:48:35,840 DECLAN: Whoo! Go, Rue. DEPINDER: Yes, Rue. 1088 00:48:35,840 --> 00:48:37,480 Let's go, girl. 1089 00:48:37,480 --> 00:48:42,200 I am really proud of how much I did in 75 minutes. 1090 00:48:42,200 --> 00:48:45,040 Presentation, it looks good. 1091 00:48:45,040 --> 00:48:46,400 Hello. 1092 00:48:46,400 --> 00:48:48,440 I love the flavours. 1093 00:48:48,440 --> 00:48:49,880 Can you finish your dish, please? 1094 00:48:52,640 --> 00:48:56,440 Now I'm having to cross my fingers and toes 1095 00:48:56,440 --> 00:48:59,960 that my dry ice works and I'll be safe from elimination. 1096 00:49:01,440 --> 00:49:03,840 So, you're supposed to get the coffee flavour, 1097 00:49:03,840 --> 00:49:07,080 because we're celebrating coffee in this dish. 1098 00:49:08,360 --> 00:49:11,200 I am pouring my coffee... 1099 00:49:11,200 --> 00:49:13,920 ..and the dry ice is a flop. 1100 00:49:16,920 --> 00:49:18,160 There's no mystery here. 1101 00:49:18,160 --> 00:49:21,600 There's literally like one cloud of smoke. 1102 00:49:22,960 --> 00:49:27,720 I'm thinking, "Oh, my gosh, my flair is gonna let me down." 1103 00:49:27,720 --> 00:49:29,840 I've called my dish Dark Matter. 1104 00:49:31,040 --> 00:49:35,680 I just wanted to focus the love that hazelnut has 1105 00:49:35,680 --> 00:49:37,640 with coffee and dark chocolate. 1106 00:49:39,560 --> 00:49:43,320 My fate is now resting on the tempered chocolate dome. 1107 00:49:43,320 --> 00:49:46,000 When you crack it, it should crack. 1108 00:50:17,600 --> 00:50:19,040 SOFIA: Rue. 1109 00:50:19,840 --> 00:50:25,480 There are some really technical elements on your plate there, 1110 00:50:25,480 --> 00:50:31,000 like the whole caramel entremet situation, and the glaze. 1111 00:50:31,000 --> 00:50:36,720 You're very good at, like, those dark chocolate, caramel flavours. 1112 00:50:36,720 --> 00:50:40,040 But I'm not sure you pulled off the dry ice 1113 00:50:40,040 --> 00:50:42,200 in the way that you intended. Yeah. 1114 00:50:42,200 --> 00:50:44,160 I try to think about how I've been served dry ice 1115 00:50:44,160 --> 00:50:47,240 in restaurants before, and it really overflows. 1116 00:50:47,240 --> 00:50:49,200 You know, it's like... it's like a misty pond. 1117 00:50:49,200 --> 00:50:50,240 Yeah. 1118 00:50:51,440 --> 00:50:55,720 ANDY: Rue, your finishing flair, the crack, 1119 00:50:55,720 --> 00:50:57,520 unfortunately, it didn't crack 1120 00:50:57,520 --> 00:51:00,400 because it's on a...it's on... still on a soft surface. 1121 00:51:00,400 --> 00:51:02,200 Yeah. So, the tempered chocolate 1122 00:51:02,200 --> 00:51:03,720 needed to be on a hard surface 1123 00:51:03,720 --> 00:51:05,960 so it could actually get that effect of the shatter. 1124 00:51:05,960 --> 00:51:10,680 Yeah. So...I love that you push yourself. 1125 00:51:10,680 --> 00:51:12,840 I know. It's really lacking a bit of finesse. 1126 00:51:12,840 --> 00:51:14,320 Yeah. Um... Yeah. 1127 00:51:14,320 --> 00:51:15,840 We're gonna have to see what happens. 1128 00:51:15,840 --> 00:51:17,800 I know. 1129 00:51:17,800 --> 00:51:19,120 Thanks, Rue. Thanks, Rue. 1130 00:51:21,320 --> 00:51:24,200 I am feeling so deflated. 1131 00:51:24,200 --> 00:51:25,880 I think I'm going home. 1132 00:51:25,880 --> 00:51:29,840 My ice-cream and flair has really let me down. 1133 00:51:29,840 --> 00:51:36,520 So, all I keep thinking of is I'm going home on a dessert. 1134 00:51:38,600 --> 00:51:41,160 Next up with a bit of finishing flair, Beau. 1135 00:51:43,600 --> 00:51:47,520 Every time I go and see the judges for a tasting, it's daunting, 1136 00:51:47,520 --> 00:51:49,840 but the dish I have here is great. 1137 00:51:49,840 --> 00:51:52,160 I know the flavours are there. 1138 00:51:52,160 --> 00:51:53,320 We've got... 1139 00:51:54,560 --> 00:51:56,160 ..some smoke. 1140 00:51:56,160 --> 00:51:58,080 I need that extra flair... 1141 00:51:59,000 --> 00:52:01,040 ..and that's going to come from burning gum leaves. 1142 00:52:01,040 --> 00:52:05,880 And I think that sensory overload of the eucalyptus smoke 1143 00:52:05,880 --> 00:52:07,920 will really enhance the flavour of the dish. 1144 00:52:08,960 --> 00:52:10,720 It smells beautiful. It smells like home, yeah? 1145 00:52:10,720 --> 00:52:11,720 Yeah. 1146 00:52:13,480 --> 00:52:14,640 Fabulous. 1147 00:52:14,640 --> 00:52:15,840 What have you made? 1148 00:52:15,840 --> 00:52:18,160 It's called Home Among the Gum Trees. 1149 00:52:18,160 --> 00:52:21,520 So, it's a little tribute to the Anzacs. 1150 00:52:21,520 --> 00:52:23,200 We've got a rosemary tuile, 1151 00:52:23,200 --> 00:52:25,320 black tea, rum and raisin ice-cream, 1152 00:52:25,320 --> 00:52:27,360 Anzac biscuit crumb, 1153 00:52:27,360 --> 00:52:29,080 and then plum jam. 1154 00:52:29,080 --> 00:52:32,240 Also, rosemary is the symbol of remembrance. 1155 00:52:32,240 --> 00:52:34,120 You can crack into it now, if you like. 1156 00:52:34,120 --> 00:52:35,560 Oh! 1157 00:52:38,880 --> 00:52:43,240 Picture, or imagine, you're in your backyard around a fire. 1158 00:52:43,240 --> 00:52:45,560 Cup of tea, Anzac biscuit, 1159 00:52:45,560 --> 00:52:50,040 and you're kind of reflecting on how lucky we are. 1160 00:52:54,000 --> 00:52:57,040 Beau, you managed to, obviously, 1161 00:52:57,040 --> 00:53:00,400 introduce me to this gum tree smoked, 1162 00:53:00,400 --> 00:53:02,120 which I have to say is quite refined. 1163 00:53:02,120 --> 00:53:03,360 I love it. 1164 00:53:03,360 --> 00:53:04,840 It's just gentle. 1165 00:53:04,840 --> 00:53:06,960 And this is not a gimmick. 1166 00:53:06,960 --> 00:53:09,800 The story is very important, with all respect, of course. 1167 00:53:09,800 --> 00:53:11,360 And I love that, by the way. 1168 00:53:11,360 --> 00:53:14,640 It's properly calculated and executed too. 1169 00:53:14,640 --> 00:53:15,680 So, on this... 1170 00:53:16,600 --> 00:53:17,680 ..bless you. 1171 00:53:18,680 --> 00:53:20,680 I didn't know that the smoke from burning gum leaves 1172 00:53:20,680 --> 00:53:24,720 could bring out that tang and sweetness from a plum jam. 1173 00:53:24,720 --> 00:53:27,240 That's just not something that I've ever had before. 1174 00:53:27,240 --> 00:53:28,800 Yeah. I don't... 1175 00:53:28,800 --> 00:53:31,600 I'm...I'm actually really blown away right now. 1176 00:53:31,600 --> 00:53:34,480 I'm a bit speechless. It is really good. 1177 00:53:36,040 --> 00:53:38,720 Yeah. It's like one of those things where you don't think about it, 1178 00:53:38,720 --> 00:53:39,880 and it just happens. 1179 00:53:39,880 --> 00:53:41,000 It's all natural. 1180 00:53:41,000 --> 00:53:43,080 You're in flow. That's what it felt like, so... 1181 00:53:43,080 --> 00:53:45,000 ANDY: Mate, if this is natural, tap into this. 1182 00:53:45,000 --> 00:53:49,160 Like, this is the best plate of food you've cooked by a country mile. 1183 00:53:50,160 --> 00:53:51,520 It's one thing to, like, 1184 00:53:51,520 --> 00:53:53,600 come up conceptually and have this dish, 1185 00:53:53,600 --> 00:53:56,720 but then it's another thing to just blow us away with technique. 1186 00:53:56,720 --> 00:53:57,880 So, well done. Thank you. 1187 00:53:57,880 --> 00:53:59,640 (CHEERING, APPLAUSE) 1188 00:54:01,320 --> 00:54:03,720 Thank you. Well done. 1189 00:54:04,640 --> 00:54:06,040 Next up, Matt. 1190 00:54:12,280 --> 00:54:13,960 I'm just going to lightly torch it 1191 00:54:13,960 --> 00:54:18,880 and then I'm going to bring up some rum, and flambe it at the table. 1192 00:54:21,320 --> 00:54:22,920 That was all part of the theatre, don't worry. 1193 00:54:22,920 --> 00:54:24,160 Yeah. (CHUCKLES) 1194 00:54:26,960 --> 00:54:28,920 It's time to flambe this bombe alaska 1195 00:54:28,920 --> 00:54:31,600 and this is just the critical part now. 1196 00:54:31,600 --> 00:54:34,600 I've got to impress those judges with a finishing flair. 1197 00:54:39,160 --> 00:54:44,600 What you want is that burning rum to sort of cover the whole meringue. 1198 00:54:44,600 --> 00:54:47,200 And I'm really nervous about how well this is going to work. 1199 00:54:47,200 --> 00:54:48,440 Oh, careful. 1200 00:54:57,360 --> 00:54:58,680 What have you made? 1201 00:54:58,680 --> 00:55:01,320 So, I'm calling this dish The Rising Sun. 1202 00:55:30,080 --> 00:55:31,400 So, when I saw you finishing, 1203 00:55:31,400 --> 00:55:34,320 I could see that your Italian meringue, 1204 00:55:34,320 --> 00:55:37,320 you hadn't whipped it right till cooling. 1205 00:55:38,680 --> 00:55:41,320 So it means that when you put it into a bag 1206 00:55:41,320 --> 00:55:43,200 and you've got all that heat sort of insulated, 1207 00:55:43,200 --> 00:55:46,360 it's going to make your meringue split - and it has. 1208 00:55:50,000 --> 00:55:54,080 You don't get that lovely silky, you know, like, luscious meringue. 1209 00:55:54,080 --> 00:55:57,480 It's kind of...a bit wet, to be honest. 1210 00:55:57,480 --> 00:55:59,680 Um, and because of that, 1211 00:55:59,680 --> 00:56:01,600 it's not getting torched properly as well. 1212 00:56:01,600 --> 00:56:04,360 So even the bits that have got a bit of that scorching 1213 00:56:04,360 --> 00:56:07,880 don't have that beautiful sort of toasted marshmallow flavour. 1214 00:56:09,480 --> 00:56:12,200 Italian meringues take time, and it just...it just ran out. 1215 00:56:13,320 --> 00:56:15,240 And now we're left with, you know, 1216 00:56:15,240 --> 00:56:19,320 an overly boozy, split Italian meringue, unfortunately. 1217 00:56:19,320 --> 00:56:20,440 Which is a shame, 1218 00:56:20,440 --> 00:56:23,840 because the flavour in your ice-cream is delicious. 1219 00:56:26,800 --> 00:56:29,560 I think all four of us, we're just... we're concerned about the... 1220 00:56:29,560 --> 00:56:31,440 ..about the meringue part of the bombe alaska, 1221 00:56:31,440 --> 00:56:35,720 because that's what a good bombe alaska lives and dies by. 1222 00:56:35,720 --> 00:56:37,800 So, it could be your downfall. 1223 00:56:52,440 --> 00:56:56,280 We wanted to see you pull out all the stops today. 1224 00:56:56,280 --> 00:57:00,160 What you put on the plate was just as important as the performance. 1225 00:57:01,400 --> 00:57:02,720 And three of you 1226 00:57:02,720 --> 00:57:07,040 put on both a delicious dinner and an unforgettable show. 1227 00:57:09,120 --> 00:57:10,480 Beau. 1228 00:57:10,480 --> 00:57:12,520 (APPLAUSE) DARRSH: Hey! Well done, Beau. 1229 00:57:13,160 --> 00:57:14,320 Well done, Beau. 1230 00:57:15,640 --> 00:57:18,720 The marriage of the story you told and the flavours you created 1231 00:57:18,720 --> 00:57:20,320 moved all of us. 1232 00:57:21,880 --> 00:57:23,240 Depinder. 1233 00:57:24,440 --> 00:57:26,880 Flavour, flair and all the feels. 1234 00:57:26,880 --> 00:57:29,440 We were right there with you in the streets of Delhi. 1235 00:57:29,440 --> 00:57:30,960 That was sensational. 1236 00:57:34,240 --> 00:57:37,040 Jamie. We had so much fun with your theatrics. 1237 00:57:37,040 --> 00:57:38,440 (LAUGHS) 1238 00:57:38,440 --> 00:57:39,880 (APPLAUSE) 1239 00:57:42,680 --> 00:57:44,240 You're all safe. Well done. 1240 00:57:47,760 --> 00:57:49,920 As good as the food was today, 1241 00:57:49,920 --> 00:57:53,120 sadly, we still need to send someone home. 1242 00:57:53,120 --> 00:57:55,600 If I call your name, please step forward. 1243 00:57:56,680 --> 00:57:57,720 Matt. 1244 00:58:02,120 --> 00:58:03,400 Rue. 1245 00:58:07,040 --> 00:58:08,400 And Snez. 1246 00:58:11,760 --> 00:58:17,080 This was not an easy decision. And it was not unanimous. 1247 00:58:19,000 --> 00:58:20,520 All of you struggled 1248 00:58:20,520 --> 00:58:23,000 in the execution of your finishing flair. 1249 00:58:23,000 --> 00:58:26,640 So naturally, as it often does in this kitchen, 1250 00:58:26,640 --> 00:58:28,440 it came down to flavour. 1251 00:58:30,600 --> 00:58:32,200 In one of your dishes, 1252 00:58:32,200 --> 00:58:35,440 the hero element, which was also the flair, 1253 00:58:35,440 --> 00:58:37,240 wasn't executed successfully. 1254 00:58:38,800 --> 00:58:41,120 And that, it let the flavours down. 1255 00:58:46,360 --> 00:58:49,560 Matt, I'm so sorry to say, mate, you're going home. 1256 00:58:49,560 --> 00:58:51,080 Sorry, Matt. Sorry. 1257 00:58:51,080 --> 00:58:52,800 It's all good. All done. It's OK. 1258 00:58:52,800 --> 00:58:55,200 Good work. Well done. Safe for another day. 1259 00:58:55,200 --> 00:58:56,320 Sorry. 1260 00:58:56,320 --> 00:58:58,920 Matt, you didn't quite hit the mark today, 1261 00:58:58,920 --> 00:59:01,240 but you can walk out of here with your head held high 1262 00:59:01,240 --> 00:59:02,920 for what you've brought to this competition. 1263 00:59:02,920 --> 00:59:05,840 I loved every minute of it the first time around. 1264 00:59:05,840 --> 00:59:08,240 I've probably loved it even more the second time around. 1265 00:59:09,360 --> 00:59:12,160 I think it's a bit liberating coming back. 1266 00:59:12,160 --> 00:59:15,560 Um, it's...yeah, it's just been... it's been a lot of fun. 1267 00:59:15,560 --> 00:59:17,240 We've loved having you here, Matt. 1268 00:59:17,240 --> 00:59:19,400 For now, it's time to say goodbye. 1269 00:59:19,400 --> 00:59:20,760 Bring it in. 1270 00:59:22,320 --> 00:59:24,880 Thanks so much, Poh. (SPEAKS INDISTINCTLY) 1271 00:59:24,880 --> 00:59:26,240 Well done, mate. Thank you so much. 1272 00:59:26,240 --> 00:59:27,720 Loved having you here again. Yeah. 1273 00:59:27,720 --> 00:59:29,160 Thank you so much. Thank you. 1274 00:59:29,160 --> 00:59:32,480 I'm feeling sad to be going home, 1275 00:59:32,480 --> 00:59:36,080 but it's been an amazing experience coming back, 1276 00:59:36,080 --> 00:59:39,560 competing against some amazing past contestants, 1277 00:59:39,560 --> 00:59:40,880 making a whole lot of new friends, 1278 00:59:40,880 --> 00:59:43,120 learning so much from the process. 1279 00:59:43,120 --> 00:59:48,040 Give it up for Matt, everybody! (APPLAUSE, CHEERING) 1280 00:59:50,360 --> 00:59:52,200 I'm proud of what I've done. 1281 00:59:52,200 --> 00:59:54,560 And as a dentist, I'm going to be leaving with a smile. 1282 00:59:54,560 --> 00:59:56,480 That's...you know, it's what we do. 1283 00:59:58,000 --> 01:00:00,640 VOICEOVER: This week on MasterChef Australia... 1284 01:00:00,640 --> 01:00:02,440 Welcome to Sydney! 1285 01:00:02,440 --> 01:00:03,600 (CONTESTANTS CHEER) 1286 01:00:03,600 --> 01:00:06,400 ..there's so much packed in... 1287 01:00:06,400 --> 01:00:08,400 Oh, wow. That's epic! 1288 01:00:08,400 --> 01:00:09,440 That's so cool! 1289 01:00:09,440 --> 01:00:11,440 ..we're bursting at the seams. 1290 01:00:11,440 --> 01:00:13,600 This is a really cool little twist 1291 01:00:13,600 --> 01:00:14,680 for a mystery box. 1292 01:00:14,680 --> 01:00:17,040 And a pressure test... 1293 01:00:17,040 --> 01:00:19,120 (ALL EXCLAIM AND LAUGH) 1294 01:00:19,120 --> 01:00:22,480 ..will burst someone's bubble. 1295 01:00:22,480 --> 01:00:23,920 OK, I got it. Oh! 1296 01:00:28,000 --> 01:00:30,000 Captions by Red Bee Media