1 00:00:21,320 --> 00:00:23,560 SARAH: You're only as good as your last cook. 2 00:00:23,560 --> 00:00:25,040 But yesterday, 3 00:00:25,040 --> 00:00:30,000 this little tiny mystery box landed me in the bottom four. 4 00:00:30,000 --> 00:00:33,880 Now it's a black apron day, so someone's going home, 5 00:00:33,880 --> 00:00:35,160 and it's scary. 6 00:00:36,240 --> 00:00:40,200 But this is my third time back in the MasterChef kitchen. 7 00:00:40,200 --> 00:00:43,040 I have lots of memories of pressure tests, 8 00:00:43,040 --> 00:00:48,600 so I have learned to really focus, stay in the zone and stay calm. 9 00:00:48,600 --> 00:00:50,200 I can do this. 10 00:00:52,000 --> 00:00:54,200 (CHEERING AND APPLAUSE) 11 00:00:57,640 --> 00:01:01,480 Pressure test time. It's never fun. Let's be honest. 12 00:01:01,480 --> 00:01:04,920 It's been a bit of a mixed bag for me over the last few weeks, 13 00:01:04,920 --> 00:01:07,280 but I need to show that I'm resilient 14 00:01:07,280 --> 00:01:10,280 and that I'm never going to give up, no matter what. 15 00:01:10,280 --> 00:01:12,520 ANDY: Good morning, gang. CONTESTANTS: Morning. 16 00:01:12,520 --> 00:01:14,400 It is pressure test day... 17 00:01:18,360 --> 00:01:19,600 ..which means, unfortunately, 18 00:01:19,600 --> 00:01:23,080 someone will be walking out those doors for the last time. 19 00:01:25,480 --> 00:01:28,000 Well, I hope you've all come ready to fight today, 20 00:01:28,000 --> 00:01:30,760 because the mastermind behind this pressure test 21 00:01:30,760 --> 00:01:33,640 is about to put you through the wringer. 22 00:01:36,200 --> 00:01:41,120 This chef, he is living every cook's dream, 23 00:01:41,120 --> 00:01:45,560 serving up home-grown produce from his very own stunning farm 24 00:01:45,560 --> 00:01:48,680 to his family-run restaurant in Beaconsfield, Victoria. 25 00:01:48,680 --> 00:01:50,240 Oh, wow! 26 00:01:53,720 --> 00:01:55,920 The restaurant, it's one-of-a-kind. 27 00:01:55,920 --> 00:02:01,320 It has held on to its Two Hat status for a grand total of seven years, 28 00:02:01,320 --> 00:02:03,600 which is a massive achievement. 29 00:02:03,600 --> 00:02:05,280 Wow. 30 00:02:05,280 --> 00:02:08,840 Please welcome, from O.MY... 31 00:02:08,840 --> 00:02:10,520 Oh! 32 00:02:10,520 --> 00:02:13,040 ..Blayne Bertoncello! 33 00:02:13,040 --> 00:02:15,440 (CHEERING AND APPLAUSE) 34 00:02:18,840 --> 00:02:20,080 Whoo! 35 00:02:22,080 --> 00:02:23,720 DECLAN: Blayne from O.MY. 36 00:02:23,720 --> 00:02:26,920 We had the service challenge at Blayne's restaurant, 37 00:02:26,920 --> 00:02:28,800 back in season 15. 38 00:02:28,800 --> 00:02:30,560 What an experience that was. 39 00:02:30,560 --> 00:02:33,240 It was just such an amazing day, out on his property. 40 00:02:33,240 --> 00:02:34,800 It's a magical place. 41 00:02:36,560 --> 00:02:38,160 JUDGES: Hello. Hello, hello, hello. 42 00:02:38,160 --> 00:02:39,600 How are you going? Welcome. 43 00:02:39,600 --> 00:02:41,360 How are you, mate? Good, good, good. 44 00:02:41,360 --> 00:02:43,360 You're in a bit of trouble today. (CHUCKLES) 45 00:02:45,800 --> 00:02:47,840 Blayne, how are you? Good, thank you. Good, thank you. 46 00:02:47,840 --> 00:02:51,280 Good to be here. Tell us what you do at O.MY. 47 00:02:51,280 --> 00:02:54,160 Yeah, so, basically, we do ever-changing menus, 48 00:02:54,160 --> 00:02:57,160 every single week, based on exactly what we're growing 49 00:02:57,160 --> 00:02:58,400 in that season. 50 00:02:58,400 --> 00:02:59,800 Wow. 51 00:02:59,800 --> 00:03:01,520 And we do about a seven-course tasting menu, 52 00:03:01,520 --> 00:03:03,720 just showcasing each item as best we can. 53 00:03:05,040 --> 00:03:07,200 Well, Blayne, I love what you do, I love your food, 54 00:03:07,200 --> 00:03:09,120 and I can't wait to see what's under there. 55 00:03:09,120 --> 00:03:11,960 Go ahead, Blayne, show these guys what they're making today. 56 00:03:11,960 --> 00:03:14,000 Alright, so, today, you'll be making... 57 00:03:19,360 --> 00:03:20,800 ANDY: Ooh-whee! 58 00:03:20,800 --> 00:03:21,920 Ooh, OK. 59 00:03:24,840 --> 00:03:25,880 Wow. 60 00:03:25,880 --> 00:03:27,560 Oh, wow. Wow. 61 00:03:27,560 --> 00:03:29,600 That's so stunning. Oh, my gosh. 62 00:03:35,160 --> 00:03:39,160 ..my variations of strawberry and sourdough 63 00:03:39,160 --> 00:03:41,160 with elderflower and balsamic. 64 00:03:46,400 --> 00:03:48,120 Wow. Mm-mmm. 65 00:03:49,200 --> 00:03:51,160 Well, guys, why don't you come a bit closer? 66 00:03:52,680 --> 00:03:54,080 Have a look. 67 00:03:54,080 --> 00:03:55,560 Oh, Jesus. Wow. Oh, my gosh. 68 00:03:55,560 --> 00:03:57,840 That's beautiful. So stunning. 69 00:03:57,840 --> 00:03:59,600 That's gorgeous. 70 00:04:00,760 --> 00:04:07,120 AUDRA: It's a piece of pretty artwork on a plate, and it's floral. 71 00:04:07,120 --> 00:04:09,320 There's so many textural elements. 72 00:04:10,680 --> 00:04:12,880 Oh, my gosh, it's making my mouth water. 73 00:04:12,880 --> 00:04:14,840 So, guys, would you like to try? 74 00:04:14,840 --> 00:04:16,280 Love to. Golly. 75 00:04:16,280 --> 00:04:18,240 Yes. Yes. 76 00:04:18,240 --> 00:04:20,960 OK, so the sourdough variations here 77 00:04:20,960 --> 00:04:23,120 is a sourdough pastry cream, 78 00:04:23,120 --> 00:04:25,640 and we're using stale bread mixed into it. 79 00:04:30,680 --> 00:04:33,320 The tuile, again, using some of the offcuts of the bread. 80 00:04:34,680 --> 00:04:37,640 The elderflowers are fried in a little bit of batter. 81 00:04:37,640 --> 00:04:39,200 RUE: Wow. 82 00:04:41,600 --> 00:04:43,120 There's some balsamic gel. 83 00:04:43,120 --> 00:04:45,120 There's macerated strawberries in there. 84 00:04:45,120 --> 00:04:47,040 Also a whole strawberry sorbet. 85 00:04:47,040 --> 00:04:49,960 And, um, to go with that, a little strawberry gum emulsion, 86 00:04:49,960 --> 00:04:51,440 which is hidden underneath. 87 00:04:52,440 --> 00:04:53,560 Wow! 88 00:04:53,560 --> 00:04:55,040 The whole dish sort of ends up 89 00:04:55,040 --> 00:04:56,600 tasting like strawberry jam on toast. 90 00:04:56,600 --> 00:04:58,240 Yeah, it does. Mmm. 91 00:04:58,240 --> 00:05:00,280 Oh, my God, Blayne, this is my kind of dessert. 92 00:05:00,280 --> 00:05:01,400 It's phenomenal. 93 00:05:01,400 --> 00:05:02,840 I'd have this every day. 94 00:05:02,840 --> 00:05:05,480 It's really important to nail this dish today, 95 00:05:05,480 --> 00:05:08,200 but I'm feeling a little bit more optimistic 96 00:05:08,200 --> 00:05:11,320 because dessert is my vibe. 97 00:05:11,320 --> 00:05:13,000 (LAUGHS) 98 00:05:13,000 --> 00:05:15,320 Blayne, what do these guys have to look out for 99 00:05:15,320 --> 00:05:16,960 when they're making this dish? 100 00:05:16,960 --> 00:05:20,120 So, the pastry cream on the base would be the one 101 00:05:20,120 --> 00:05:23,800 that's the sort of the most important to hold the dish up. 102 00:05:23,800 --> 00:05:26,320 And actually, making it has a lot of points in it 103 00:05:26,320 --> 00:05:27,600 where you could fail. (LAUGHS) 104 00:05:29,960 --> 00:05:32,320 The sourdough tuile, that, as well, 105 00:05:32,320 --> 00:05:34,200 the thickness of that's really important. 106 00:05:34,200 --> 00:05:35,600 So any thicker than that, 107 00:05:35,600 --> 00:05:37,960 and it would be maybe a little bit too much. 108 00:05:37,960 --> 00:05:40,920 And then the strawberry gum emulsion has its challenges, as well. 109 00:05:42,200 --> 00:05:44,880 TIM: This dish looks super technical. 110 00:05:44,880 --> 00:05:47,240 There's lots of different elements on there, 111 00:05:47,240 --> 00:05:49,840 and there's such a fine balance of flavours. 112 00:05:49,840 --> 00:05:52,160 I mean, I use sourdough for my toasties, 113 00:05:52,160 --> 00:05:53,800 but nothing like this. 114 00:05:55,400 --> 00:05:57,560 Today, as an added challenge... 115 00:05:58,600 --> 00:06:00,520 What? 116 00:06:00,520 --> 00:06:03,360 ..you will all be recreating Blayne's dessert... 117 00:06:04,760 --> 00:06:06,280 ..not once... 118 00:06:07,280 --> 00:06:08,560 ..not twice... 119 00:06:10,320 --> 00:06:12,960 ..but five times. 120 00:06:12,960 --> 00:06:15,000 Ah! Oh, five. 121 00:06:15,000 --> 00:06:16,640 Oh, my gosh. OK. 122 00:06:16,640 --> 00:06:18,400 Oh, my God. 123 00:06:18,400 --> 00:06:22,960 And you'll have to do it all in just two hours. 124 00:06:22,960 --> 00:06:24,720 (TIM LAUGHS) Oh, my gosh. What? 125 00:06:29,240 --> 00:06:31,200 We want consistency across the board. 126 00:06:31,200 --> 00:06:33,680 The recipe, equipment and ingredients you need 127 00:06:33,680 --> 00:06:35,200 are at your benches. 128 00:06:37,640 --> 00:06:39,720 Whoever makes the dishes that bear 129 00:06:39,720 --> 00:06:41,800 the least resemblance to Blayne's 130 00:06:41,800 --> 00:06:43,400 will be leaving the competition. 131 00:06:46,520 --> 00:06:48,600 Blayne, the floor is yours. 132 00:06:48,600 --> 00:06:50,160 Your time starts... 133 00:06:54,040 --> 00:06:56,440 ..now! (CHEERING AND APPLAUSE) 134 00:07:11,680 --> 00:07:13,840 They definitely threw a spanner at us with saying 135 00:07:13,840 --> 00:07:16,800 we've got to get five desserts plated, not just one. 136 00:07:16,800 --> 00:07:20,480 So, it's all going to come down to that execution, 137 00:07:20,480 --> 00:07:21,960 definitely in that plate-up time, 138 00:07:21,960 --> 00:07:24,840 to get all of these desserts looking beautiful on the plate. 139 00:07:32,320 --> 00:07:34,480 RUE: I am feeling OK. 140 00:07:34,480 --> 00:07:38,240 A little bit nervous because, um, these are things 141 00:07:38,240 --> 00:07:39,720 that I normally make. 142 00:07:39,720 --> 00:07:41,800 When you normally do things, 143 00:07:41,800 --> 00:07:44,480 there's, like, an expectation from you. 144 00:07:44,480 --> 00:07:47,040 And maybe I'm just putting that expectation on myself, 145 00:07:47,040 --> 00:07:48,640 but, um, I really want to do well. 146 00:07:51,720 --> 00:07:55,120 The first thing I need to do is my sorbet. 147 00:07:55,120 --> 00:07:58,160 I get started on my simple syrup - 148 00:07:58,160 --> 00:08:00,200 it's pretty much just sugar and water. 149 00:08:01,480 --> 00:08:05,000 Getting it to a certain temperature and then bringing it down. 150 00:08:10,040 --> 00:08:12,080 450? 151 00:08:12,080 --> 00:08:14,840 We're using frozen strawberries whole 152 00:08:14,840 --> 00:08:19,040 because we need the grittiness of the strawberries 153 00:08:19,040 --> 00:08:21,640 to add to the texture of the sorbet. 154 00:08:23,400 --> 00:08:29,280 When I tasted Blayne's, it was really soft and luscious. 155 00:08:29,280 --> 00:08:32,880 This is the biggest element on the plate, 156 00:08:32,880 --> 00:08:36,920 and I have to do five identical dishes. 157 00:08:36,920 --> 00:08:39,480 So I have to get it right. 158 00:08:39,480 --> 00:08:40,880 Oh, Jesus. 159 00:08:40,880 --> 00:08:43,560 You got to push, yeah, Rue! Yeah, OK. 160 00:08:46,360 --> 00:08:48,480 My strategy today is to try 161 00:08:48,480 --> 00:08:52,680 and balance reading the recipe and also following my intuition. 162 00:08:52,680 --> 00:08:55,120 I add my simple syrup into the mixer. 163 00:08:58,920 --> 00:09:00,600 Mix everything together 164 00:09:00,600 --> 00:09:03,440 until it's the velvety and smooth texture. 165 00:09:05,280 --> 00:09:07,440 Stunning, Rue. Stunning. 166 00:09:15,440 --> 00:09:18,360 (SARAH WHISPERS) THEO: Let's go, Sarah. 167 00:09:19,960 --> 00:09:22,680 I've got my ice-cream sorbet in the freezer. 168 00:09:22,680 --> 00:09:25,360 Moving now on to a very important step, 169 00:09:25,360 --> 00:09:27,200 which is to make the tuile. 170 00:09:30,040 --> 00:09:32,200 I remember Blayne's tuile... 171 00:09:33,840 --> 00:09:36,440 ..being really thin and crisp. 172 00:09:39,440 --> 00:09:41,280 My tuile batter has come together, 173 00:09:41,280 --> 00:09:43,600 and the recipe states that I must spread this 174 00:09:43,600 --> 00:09:46,800 as thinly as possible on a baking tray 175 00:09:46,800 --> 00:09:48,920 and repeat with any leftover mixture. 176 00:09:50,240 --> 00:09:53,600 Because of this, I'm going to divide the mixture onto two baking trays... 177 00:09:55,520 --> 00:09:57,560 ..spread it as thinly as possible 178 00:09:57,560 --> 00:10:00,760 to make sure I have enough for all five of those plates. 179 00:10:02,600 --> 00:10:04,360 DARRSH: Good job, Sarah. 180 00:10:09,080 --> 00:10:10,360 DEPINDER: Nice, Rue. Nice. 181 00:10:12,040 --> 00:10:15,920 I have them in the oven, and I'm just keeping an eye on them. 182 00:10:15,920 --> 00:10:18,000 I'm using a bit of intuition. 183 00:10:18,000 --> 00:10:22,160 I really want to take them to that really dark-golden edge. 184 00:10:22,160 --> 00:10:25,640 Guys, you're 30 minutes down. 90 minutes to go! 185 00:10:25,640 --> 00:10:28,120 (CHEERING AND APPLAUSE) 186 00:10:44,920 --> 00:10:46,400 JAMIE: That's it. Good pace, Tim. 187 00:10:47,840 --> 00:10:48,880 Oh, sorry. Sorry, Sarah. 188 00:10:48,880 --> 00:10:49,880 SARAH: That was close. 189 00:10:49,880 --> 00:10:51,440 (LAUGHS) 190 00:10:55,480 --> 00:10:57,320 Hi, Poh. You're absolutely motoring. 191 00:10:57,320 --> 00:10:58,720 Hi Blayne. Hey. 192 00:10:58,720 --> 00:11:00,200 It's all go, go, go, Poh. (LAUGHS) (LAUGHS) 193 00:11:00,200 --> 00:11:01,760 Really working up a sweat. Oh. 194 00:11:01,760 --> 00:11:03,640 I'm really just trying to stay ahead of the game, 195 00:11:03,640 --> 00:11:05,480 just in case anything goes wrong... Yeah, yeah, yeah. 196 00:11:05,480 --> 00:11:06,520 ..I've got that buffer. 197 00:11:06,520 --> 00:11:09,640 But I'm working on the sourdough tuile at the moment. 198 00:11:09,640 --> 00:11:11,080 I've got the timer... (FAINT BEEPING) 199 00:11:11,080 --> 00:11:12,960 That's not mine...is it? Oh, it's alright. 200 00:11:12,960 --> 00:11:14,280 (LAUGHS) 201 00:11:14,280 --> 00:11:18,160 Everything's on the go. I'm just getting my eggwhites now. 202 00:11:18,160 --> 00:11:19,800 Blayne, how important is the tuile? 203 00:11:19,800 --> 00:11:22,600 Uh, the tuile will be one of the most important parts 204 00:11:22,600 --> 00:11:24,120 from a textural point of view, so... Yeah. 205 00:11:24,120 --> 00:11:26,000 ..yeah, really...really need to nail that one 206 00:11:26,000 --> 00:11:27,200 and get the thickness right. 207 00:11:27,200 --> 00:11:29,120 Yeah. OK. 208 00:11:29,120 --> 00:11:31,520 Leave loads of time to plate because you want to be, yeah, 209 00:11:31,520 --> 00:11:33,680 focused when you're doing that. Awesome. Thanks, guys. 210 00:11:33,680 --> 00:11:35,440 Alright. Appreciate it. 211 00:11:35,440 --> 00:11:37,000 Good job, Timmy. 212 00:11:39,080 --> 00:11:42,960 SARAH: So, at the moment, I'm just working on my balsamic gel 213 00:11:42,960 --> 00:11:45,600 and, um, just a little bit frothy on top. 214 00:11:45,600 --> 00:11:47,040 So, when I blend it at the end, 215 00:11:47,040 --> 00:11:48,840 I'm just going to make sure I don't have any of that. 216 00:11:51,920 --> 00:11:53,320 ANDY: Blayne, I want to ask you. 217 00:11:53,320 --> 00:11:55,120 Four different approaches. Yeah. 218 00:11:55,120 --> 00:11:56,640 What one do you like the most? 219 00:11:56,640 --> 00:11:59,160 So, I like Sarah's approach the best because I think 220 00:11:59,160 --> 00:12:01,160 that she's actually following the recipe direct, 221 00:12:01,160 --> 00:12:04,000 in the order it needs to be, while not getting too flustered on it, 222 00:12:04,000 --> 00:12:06,720 and also moving it at a good patient, controlled pace. 223 00:12:06,720 --> 00:12:09,200 JEAN-CHRISTOPHE: Absolutely. She's in her happy space, for sure. 224 00:12:09,200 --> 00:12:10,760 Yeah. Yeah. 225 00:12:10,760 --> 00:12:13,000 DARRSH: You're doing good. Just keep it up. 226 00:12:13,000 --> 00:12:14,200 POH: Rue is tracking alright 227 00:12:14,200 --> 00:12:17,000 because she's familiar with all the elements. 228 00:12:17,000 --> 00:12:18,160 RUE: Oh. 229 00:12:20,360 --> 00:12:22,520 And then, there's Tim, 230 00:12:22,520 --> 00:12:25,960 who is literally sprinting back and forth from the blast chiller 231 00:12:25,960 --> 00:12:27,360 and the fridge and his bench. 232 00:12:27,360 --> 00:12:30,040 OK, we want super thin. 233 00:12:30,040 --> 00:12:33,600 I'm worried that he's racing so much that he might trip himself. 234 00:12:33,600 --> 00:12:35,520 SOFIA: That makes me so nervous. I know, but... Yeah. 235 00:12:35,520 --> 00:12:36,520 So nervous. 236 00:12:41,280 --> 00:12:44,160 So, Audra was, like, on top of things, 237 00:12:44,160 --> 00:12:46,680 but I feel like she's falling a little bit behind. 238 00:12:46,680 --> 00:12:52,800 Plain flour, sugar, canola oil and eggwhites and blitz for 30 seconds. 239 00:12:52,800 --> 00:12:54,200 LAURA: Audra is a bit far behind. 240 00:12:54,200 --> 00:12:55,400 Mm-hm. 241 00:12:55,400 --> 00:12:58,000 These guys put their tuiles in about five minutes ago. 242 00:12:59,480 --> 00:13:00,760 Getting there, slowly. 243 00:13:03,520 --> 00:13:05,400 THEO: Keep going, Rue. RUE: OK. 244 00:13:07,600 --> 00:13:09,920 And she's only just making her batter now. 245 00:13:10,960 --> 00:13:13,280 30 seconds. Seven to... 246 00:13:16,160 --> 00:13:17,840 To survive this pressure test today, 247 00:13:17,840 --> 00:13:20,400 I really just need to keep really focused. 248 00:13:20,400 --> 00:13:23,040 I've got to follow that recipe to the T. 249 00:13:24,760 --> 00:13:26,040 BEN: Keep going, Audra. 250 00:13:29,680 --> 00:13:31,720 I'm running behind? 251 00:13:31,720 --> 00:13:34,040 Everyone has got the tuile in the oven... 252 00:13:35,320 --> 00:13:38,120 ..so I've really got to double my speed and get cracking. 253 00:13:40,320 --> 00:13:41,600 SAMIRA: Great work, Audra. 254 00:13:45,400 --> 00:13:46,920 Damn. 255 00:13:49,840 --> 00:13:51,120 Oh, got two lots. 256 00:13:54,960 --> 00:13:56,280 I think she's realised now. 257 00:13:58,200 --> 00:13:59,280 Good girl, Audra. 258 00:14:08,160 --> 00:14:11,560 Time is flying, everyone! You got one hour to go. 259 00:14:11,560 --> 00:14:13,360 (CHEERING AND APPLAUSE) 260 00:14:16,680 --> 00:14:19,280 DEPINDER: Oh, beautiful, Rue. OK. 261 00:14:19,280 --> 00:14:20,480 Oh. 262 00:14:23,920 --> 00:14:27,560 DECLAN: Yeah, she did hers nice and thin over two trays. 263 00:14:31,000 --> 00:14:32,640 DARRSH: But Tim put all of his on one tray. 264 00:14:32,640 --> 00:14:34,680 LAURA: Oh, no. Instead of spreading across two. 265 00:14:34,680 --> 00:14:36,200 Ah. 266 00:14:45,520 --> 00:14:47,800 JEAN-CHRISTOPHE: There's only one. Just one. 267 00:14:47,800 --> 00:14:49,120 BLAYNE: Just one. 268 00:14:55,240 --> 00:14:58,320 Just want to try. It's gonna be thick. 269 00:14:58,320 --> 00:14:59,720 It's gonna be thick for sure. 270 00:15:01,200 --> 00:15:03,680 If he can make three portions, he'll be lucky. 271 00:15:08,840 --> 00:15:10,200 Good luck to him. 272 00:15:20,720 --> 00:15:22,640 JEAN-CHRISTOPHE: There's only one. Just one. 273 00:15:22,640 --> 00:15:24,000 BLAYNE: Just one. 274 00:15:24,000 --> 00:15:26,880 It's gonna be thick. It's gonna be thick for sure. 275 00:15:29,080 --> 00:15:30,840 TIM: My tuile's out of the oven. 276 00:15:30,840 --> 00:15:35,080 It's got a really nice golden colour like Blayne's did. 277 00:15:35,080 --> 00:15:36,760 Now I'm rereading the recipe, 278 00:15:36,760 --> 00:15:40,200 and it says, "Repeat with remaining mixture." 279 00:15:40,200 --> 00:15:43,760 Was I supposed to divide the tuile mixture over two trays? 280 00:15:45,440 --> 00:15:47,360 I've got all mine on one tray. 281 00:15:47,360 --> 00:15:48,400 They've only got... 282 00:15:50,000 --> 00:15:53,360 I'm a bit confused. It's super...it's super thin. 283 00:15:53,360 --> 00:15:54,920 BEN: Just think how his looked, Timmy. 284 00:15:54,920 --> 00:15:55,960 Yeah. 285 00:15:55,960 --> 00:15:57,800 Just think how his looked, mate. I mean, that's thin. 286 00:15:57,800 --> 00:15:58,800 Yeah, then... 287 00:15:58,800 --> 00:16:01,280 Yeah, I'm just going to trust my gut. 288 00:16:04,040 --> 00:16:06,920 I don't think I've got enough time to be able to redo all this. 289 00:16:06,920 --> 00:16:09,280 I just have to trust my gut and keep going. 290 00:16:14,120 --> 00:16:17,480 LAURA: Great work, Audra. Keep up that speed. 291 00:16:17,480 --> 00:16:19,560 Audra. AUDRA: Hey. 292 00:16:19,560 --> 00:16:20,880 How are you travelling? How are you? 293 00:16:20,880 --> 00:16:22,560 I'm good. Travelling alright, actually. 294 00:16:22,560 --> 00:16:24,280 Um, yeah. 295 00:16:24,280 --> 00:16:26,440 What happened with...what happened with your tuile? 296 00:16:26,440 --> 00:16:28,360 So I put all of it on one tray. 297 00:16:28,360 --> 00:16:30,600 So, I just chucked some onto the other tray 298 00:16:30,600 --> 00:16:31,840 and thinned it out. Yeah. 299 00:16:31,840 --> 00:16:33,800 Um, I don't want to be the bearer of bad news... 300 00:16:33,800 --> 00:16:35,440 Am I behind? ..but you've fallen behind, yeah. 301 00:16:37,000 --> 00:16:38,680 You've just got to find another gear. OK, alright. 302 00:16:38,680 --> 00:16:39,840 OK. Good luck. 303 00:16:39,840 --> 00:16:42,160 Good luck, Audra. Thank you. Thank you, guys. Thank you. 304 00:16:44,160 --> 00:16:45,760 THEO: Looks like good bread, Rue. 305 00:16:45,760 --> 00:16:47,600 RUE: Did you make it? Yeah. 306 00:16:47,600 --> 00:16:48,680 (CHUCKLES) 307 00:16:50,960 --> 00:16:53,800 SARAH: Just starting on my pastry cream now. 308 00:16:53,800 --> 00:16:58,880 So, just, uh, really need to stay focused and keep on top of it all. 309 00:17:00,000 --> 00:17:02,400 The sourdough pastry cream is the base of this dish. 310 00:17:04,200 --> 00:17:07,560 It really holds everything together, both in flavour, 311 00:17:07,560 --> 00:17:09,960 but also as the structure of the dish. 312 00:17:11,240 --> 00:17:13,800 Blayne's pastry cream was velvety, 313 00:17:13,800 --> 00:17:17,680 creamy and had the right amount of sourdough flavour coming through. 314 00:17:18,960 --> 00:17:20,680 To achieve that, 315 00:17:20,680 --> 00:17:24,040 I mix together sourdough and milk... 316 00:17:24,040 --> 00:17:25,760 Oh. 317 00:17:27,520 --> 00:17:29,160 ..and allow it to infuse. 318 00:17:32,040 --> 00:17:33,040 Infuse. 319 00:17:36,320 --> 00:17:37,520 SARAH: Once it's infused... 320 00:17:39,200 --> 00:17:41,400 ..I add in all of the ingredients 321 00:17:41,400 --> 00:17:43,680 into the pot, and I'm going to start to cook this. 322 00:17:43,680 --> 00:17:45,160 "Transfer..." 323 00:17:46,440 --> 00:17:48,280 "..then lowering it as it starts to thicken, 324 00:17:48,280 --> 00:17:50,480 "bring the mixture to 85." 325 00:17:54,040 --> 00:17:56,080 JEAN-CHRISTOPHE: You know how to cook your cream pat, yeah? 326 00:17:56,080 --> 00:17:57,520 RUE: Yes, yes. Right. 327 00:17:57,520 --> 00:17:58,920 You know what you want in terms of texture? 328 00:17:58,920 --> 00:18:00,120 Yeah. Right. 329 00:18:00,120 --> 00:18:02,000 Thick. Right. 330 00:18:04,200 --> 00:18:05,720 Yeah. 331 00:18:05,720 --> 00:18:07,000 Because when they're heating it, 332 00:18:07,000 --> 00:18:09,120 and if they're not heating and stirring well, 333 00:18:09,120 --> 00:18:11,240 and they're getting it over temp and under temp, 334 00:18:11,240 --> 00:18:13,000 and they add it over the eggs, I reckon they might... 335 00:18:13,000 --> 00:18:14,080 Curdle it. 336 00:18:15,680 --> 00:18:17,160 I can really smell the bread. 337 00:18:20,040 --> 00:18:21,800 We'll be able to taste if the eggs cook too much. 338 00:18:21,800 --> 00:18:23,280 Yeah, yeah. 339 00:18:24,960 --> 00:18:27,760 DEPINDER: Looks nice and smooth and creamy. 340 00:18:29,080 --> 00:18:30,440 LAURA: Yes, Sarah. DARRSH: That's it. 341 00:18:30,440 --> 00:18:32,760 (CHEERING AND APPLAUSE) 342 00:18:32,760 --> 00:18:36,240 It's looking nice. The texture is looking good. 343 00:18:36,240 --> 00:18:39,680 Tastes good. Got to get this to chill down. 344 00:18:39,680 --> 00:18:42,360 So, um, whisking in my cold butter. 345 00:18:45,880 --> 00:18:48,520 I'm really happy with my sourdough pastry cream. 346 00:18:48,520 --> 00:18:51,880 It has that beautiful, creamy, delicious texture. 347 00:19:01,160 --> 00:19:02,440 SAMIRA: Keep pushing, Audra. 348 00:19:04,120 --> 00:19:05,400 RUE: Ooh! 349 00:19:05,400 --> 00:19:07,120 Damn. I'm getting some muscles. 350 00:19:07,120 --> 00:19:08,600 (CHUCKLES) 351 00:19:08,600 --> 00:19:11,840 I've been known to make some good desserts in this kitchen. 352 00:19:13,720 --> 00:19:16,800 Pastry cream is something that I've also made a few times. 353 00:19:16,800 --> 00:19:19,760 DARRSH: You've done this before, yeah? Trust your instincts. 354 00:19:24,440 --> 00:19:26,640 DECLAN: Hers is so much thicker than anybody else's. 355 00:19:33,480 --> 00:19:35,040 Yeah. LAURA: Yeah, hers is very thick. 356 00:19:38,240 --> 00:19:42,480 So, I'm looking at my pastry cream and something's not right. 357 00:19:43,680 --> 00:19:45,240 Oh! Sorry. 358 00:19:46,400 --> 00:19:49,680 When I added the butter, it went thick really quick. 359 00:19:49,680 --> 00:19:51,520 That's never happened to me before. 360 00:19:55,240 --> 00:19:57,120 I taste it. 361 00:19:57,120 --> 00:19:58,240 It tastes fine. 362 00:19:58,240 --> 00:19:59,720 Ooh. 363 00:20:01,200 --> 00:20:02,640 I think I should be OK. 364 00:20:07,480 --> 00:20:08,560 Great work. 365 00:20:10,880 --> 00:20:13,400 That's it. Keep that hustle going, alright? 366 00:20:13,400 --> 00:20:15,000 Yep. 367 00:20:16,000 --> 00:20:20,960 Pretty simple here, crew. Five perfect plates in just 45 minutes. 368 00:20:20,960 --> 00:20:23,080 (CHEERING) Let's go, guys. 369 00:20:36,000 --> 00:20:37,200 OK. 370 00:20:38,600 --> 00:20:40,960 Strawberry gum oil. 371 00:20:40,960 --> 00:20:42,560 Glucose. 372 00:20:42,560 --> 00:20:46,080 I need to move on to my strawberry gum emulsion. 373 00:20:46,080 --> 00:20:47,920 Strawberry gum can be quite powerful, 374 00:20:47,920 --> 00:20:50,320 so it really needs to have that right balance of flavour. 375 00:20:50,320 --> 00:20:53,840 It's really floral and fresh. 376 00:20:53,840 --> 00:20:56,360 First, I take my strawberry gum leaves. 377 00:20:56,360 --> 00:21:02,200 I add them to my mixer with some oil and blitz until this is infused. 378 00:21:04,800 --> 00:21:07,760 Now I have to slow down and bring everything together. 379 00:21:07,760 --> 00:21:09,720 LAURA: Slow and steady. 380 00:21:09,720 --> 00:21:13,360 Because if I pour the oil too quickly, 381 00:21:13,360 --> 00:21:14,960 this emulsion will split. 382 00:21:18,600 --> 00:21:20,000 Is this an important bit? Yeah. 383 00:21:20,000 --> 00:21:21,560 This is the pouring. Yeah. 384 00:21:21,560 --> 00:21:23,040 She's doing it well, though. 385 00:21:23,040 --> 00:21:24,960 Slow and steady. Yeah. 386 00:21:24,960 --> 00:21:28,200 I've been trying to stay calm throughout this entire cook. 387 00:21:33,480 --> 00:21:34,480 WOMAN: Slow. Slow. Slow. 388 00:21:36,800 --> 00:21:39,480 But right now, my heart is racing. 389 00:21:39,480 --> 00:21:42,840 I only have one chance to get this right. 390 00:21:45,600 --> 00:21:47,880 Oh, it looks good, Sarah. Great work. That's all good. 391 00:21:47,880 --> 00:21:51,200 Yeah, good stuff. You're a weapon. Good emulsifying. 392 00:21:52,200 --> 00:21:55,600 My strawberry gum emulsion is so beautiful. 393 00:21:55,600 --> 00:21:58,040 It smells and looks like Blayne's. 394 00:21:59,400 --> 00:22:00,440 Nice. 395 00:22:00,440 --> 00:22:03,360 Now there is 40 minutes left on the clock. I feel very focused. 396 00:22:03,360 --> 00:22:07,560 I'm pushing through the elements and I'm staying on track. 397 00:22:07,560 --> 00:22:09,760 Nice work, Sarah. That looks really good. 398 00:22:14,000 --> 00:22:16,600 AUDRA: Emulsion is so foreign to me. 399 00:22:16,600 --> 00:22:21,240 I'm just looking at the recipe and just reading it word by word. 400 00:22:32,320 --> 00:22:35,120 Chef, can I ask you a question? 401 00:22:40,280 --> 00:22:42,600 So, Chef, my emulsion's really thin. Yes. 402 00:22:42,600 --> 00:22:43,960 Is there any saving this? 403 00:22:43,960 --> 00:22:46,200 Let me have a look, maybe. 404 00:22:48,720 --> 00:22:50,640 Does it say in the recipe the thickness that it should be? 405 00:22:50,640 --> 00:22:52,800 Yeah, that's... That's really thin. That's really thin, yeah. 406 00:23:07,720 --> 00:23:09,200 OK. Alright. 407 00:23:09,200 --> 00:23:10,680 Alright. 408 00:23:12,560 --> 00:23:16,080 My heart is sinking lower and lower and lower. 409 00:23:16,080 --> 00:23:18,600 I feel like my time in the competition 410 00:23:18,600 --> 00:23:20,800 is slowly slipping away. 411 00:23:20,800 --> 00:23:23,000 Hm. How am I going to do this? 412 00:23:23,000 --> 00:23:24,040 The pressure's on. 413 00:23:24,040 --> 00:23:25,800 You have 30 minutes left. 414 00:23:25,800 --> 00:23:28,120 ANDY: Let's go, everybody! Final push here. 415 00:23:28,120 --> 00:23:29,360 Let's go, guys! 416 00:23:34,000 --> 00:23:36,800 I've got such little time left. 417 00:23:36,800 --> 00:23:38,760 I really need to turn this around. 418 00:23:38,760 --> 00:23:42,480 The emulsion's just not emulsifying. 419 00:23:44,840 --> 00:23:46,960 Has it split? Yeah. 420 00:23:51,840 --> 00:23:53,920 ALANA: It's a real pressure point here 421 00:23:53,920 --> 00:23:55,880 with this strawberry gum emulsion. 422 00:23:55,880 --> 00:23:58,560 I can see that Sarah's actually nailed hers. 423 00:24:00,000 --> 00:24:02,720 But the other three are really struggling. 424 00:24:02,720 --> 00:24:04,160 LAURA: How's that looking, Ruth? 425 00:24:05,360 --> 00:24:06,720 Like liquid. 426 00:24:07,720 --> 00:24:09,160 They're all stirring too fast. 427 00:24:09,160 --> 00:24:11,680 They're not allowing the first bit to incorporate. 428 00:24:11,680 --> 00:24:14,040 So the egg, the glucose, 429 00:24:14,040 --> 00:24:16,160 they're just not incorporating that first. 430 00:24:16,160 --> 00:24:17,160 Like, you would... 431 00:24:17,160 --> 00:24:19,520 It's a mayonnaise... Yeah, of course. ..but it's a sweet mayonnaise. 432 00:24:19,520 --> 00:24:20,600 It's a hard one. 433 00:24:20,600 --> 00:24:22,720 Just keep going. Don't worry. I gotta. 434 00:24:22,720 --> 00:24:25,240 Can't go home like this. Seriously. 435 00:24:25,240 --> 00:24:28,400 If they can't get that strawberry gum emulsion on the plate properly... 436 00:24:28,400 --> 00:24:30,560 How much of... 437 00:24:30,560 --> 00:24:33,480 ..the whole balance of the dish could be really thrown out. 438 00:24:33,480 --> 00:24:35,520 50g of glucose. 439 00:24:37,040 --> 00:24:38,760 Where's my glucose? 440 00:24:38,760 --> 00:24:40,600 Anyone seen my... Oh, there it is. 441 00:24:40,600 --> 00:24:43,240 I've still got half a jug of the strawberry gum oil. 442 00:24:43,240 --> 00:24:46,480 I'm going to use it and make half a batch. 443 00:24:49,080 --> 00:24:51,440 If she doesn't get it right this time, that's it. Yeah. 444 00:24:55,280 --> 00:24:57,440 LAURA: Tim, just think about it. 445 00:24:57,440 --> 00:24:58,920 SNEZ: Can you redo it? 446 00:24:58,920 --> 00:25:02,280 Uh, no, I don't have enough, um, oil. 447 00:25:03,440 --> 00:25:04,960 I'm starting to get worried. 448 00:25:04,960 --> 00:25:07,640 I cannot serve this split emulsion on the dish. 449 00:25:07,640 --> 00:25:09,000 It'll send me home. 450 00:25:10,400 --> 00:25:13,600 I don't know if there's a way I can fix it. 451 00:25:14,680 --> 00:25:16,560 Think about what happens when you split a mayo. 452 00:25:16,560 --> 00:25:18,000 Um... 453 00:25:20,600 --> 00:25:25,640 I am in this competition for a couple of reasons. 454 00:25:25,640 --> 00:25:28,600 One, to show my boys about resilience, 455 00:25:28,600 --> 00:25:32,200 not giving up and following your dreams. 456 00:25:32,200 --> 00:25:34,200 But I'm also back for me. 457 00:25:34,200 --> 00:25:35,200 OK. 458 00:25:36,240 --> 00:25:38,520 Um, let's see. 459 00:25:38,520 --> 00:25:41,520 Just to build my own confidence in cooking back up again 460 00:25:41,520 --> 00:25:45,280 and show that I still belong in this beautiful building. 461 00:25:47,760 --> 00:25:50,960 I need to trust my intuition on this. 462 00:25:50,960 --> 00:25:53,320 So I'm going to add two egg yolks, 463 00:25:53,320 --> 00:25:56,640 a little bit of xanthan gum and a spoonful of glucose. 464 00:25:58,560 --> 00:25:59,600 May work. 465 00:26:01,480 --> 00:26:02,880 I turn on the mixer... 466 00:26:04,480 --> 00:26:07,680 ..slowly start drizzling the split emulsion back in... 467 00:26:08,880 --> 00:26:09,880 Push, mate. 468 00:26:11,520 --> 00:26:14,720 ..and I'm just hoping for the best. 469 00:26:20,720 --> 00:26:21,720 Yes, Timmy. 470 00:26:24,640 --> 00:26:26,000 Come on. (CHEERING) 471 00:26:27,520 --> 00:26:29,320 Yeah! 472 00:26:29,320 --> 00:26:30,640 It thickens. 473 00:26:30,640 --> 00:26:32,400 Yes! 474 00:26:34,160 --> 00:26:36,960 I cannot believe this has worked. 475 00:26:36,960 --> 00:26:38,400 I've saved this emulsion. 476 00:26:38,400 --> 00:26:39,880 You bloody beauty! 477 00:26:39,880 --> 00:26:41,520 I think he got it. 478 00:26:41,520 --> 00:26:43,200 Problem sorted. Problem sorted, yeah. Good. 479 00:26:43,200 --> 00:26:44,920 (SHRIEKS) 480 00:26:44,920 --> 00:26:46,360 Are you happy? Yes. 481 00:26:46,360 --> 00:26:48,280 Awesome. Love your work. 482 00:26:50,120 --> 00:26:52,160 Keep that pace going. 483 00:26:52,160 --> 00:26:53,600 Come on, Rue. Let's go. 484 00:26:53,600 --> 00:26:55,080 Oh, I'm so jealous. 485 00:26:56,360 --> 00:26:57,400 Concentrate, Rue. 486 00:26:58,680 --> 00:26:59,840 (RUE GROANS) 487 00:26:59,840 --> 00:27:01,920 Rue, ask him how he fixed it. 488 00:27:01,920 --> 00:27:03,160 Rue, Rue. 489 00:27:03,160 --> 00:27:05,920 Ask Tim, Rue. Tim, how did you fix it? 490 00:27:05,920 --> 00:27:08,760 Pour it into a jug, add a couple more egg yolks, 491 00:27:08,760 --> 00:27:11,000 a little bit of xanthan gum and a little bit of glucose. 492 00:27:11,000 --> 00:27:13,800 And then just drizzle that back in nice and slowly. 493 00:27:13,800 --> 00:27:15,440 OK. 494 00:27:15,440 --> 00:27:17,160 Speed five. It'll work. 495 00:27:34,120 --> 00:27:35,120 Feeling good. 496 00:27:35,120 --> 00:27:36,280 I think I've just got to muscle on. 497 00:27:36,280 --> 00:27:39,440 I've got two more elements, just two more elements 498 00:27:39,440 --> 00:27:41,400 and then I can start plating up. 499 00:27:42,960 --> 00:27:44,120 Ooh! 500 00:27:45,360 --> 00:27:47,760 I'm just watching this emulsion and... 501 00:27:47,760 --> 00:27:49,160 Oh. 502 00:27:49,160 --> 00:27:51,280 ..it's still split. 503 00:27:51,280 --> 00:27:52,720 (SIGHS HEAVILY) 504 00:27:57,000 --> 00:27:58,960 Oh! That's crap. 505 00:28:00,120 --> 00:28:01,720 I'm in such a panic mode. 506 00:28:04,720 --> 00:28:06,960 My emulsion is whack. 507 00:28:06,960 --> 00:28:11,880 No, like, no, this can't, like, this cannot be happening to me. 508 00:28:13,880 --> 00:28:16,720 I just have to move on to my other elements, 509 00:28:16,720 --> 00:28:19,840 otherwise I will not even have one plated dish. 510 00:28:23,960 --> 00:28:28,440 OK, guys, leave some time to plate. 10 minutes to go. 511 00:28:37,360 --> 00:28:39,720 My elderflower crisps. They're looking beautiful. 512 00:28:40,840 --> 00:28:42,920 The batter is really fine. 513 00:28:42,920 --> 00:28:46,240 And I can still see the flowers, but they're super crisp 514 00:28:46,240 --> 00:28:50,320 and I need to quickly finish up my balsamic gel. 515 00:28:53,040 --> 00:28:56,280 I want to blend this into a smooth puree. 516 00:28:58,400 --> 00:28:59,520 It's thick. 517 00:29:03,880 --> 00:29:05,720 I think so. Yeah. 518 00:29:09,040 --> 00:29:12,000 I've got five dishes to get out, that all need to be consistent. 519 00:29:12,000 --> 00:29:17,720 I remember Blayne's dish looks like a blooming flower on the plate. 520 00:29:20,600 --> 00:29:24,160 I'm weighing out my pastry cream. I need exactly 25g. 521 00:29:32,400 --> 00:29:35,720 I add in a teaspoon of the strawberry gum emulsion on top. 522 00:29:44,040 --> 00:29:45,240 TIM: Last few minutes. 523 00:29:46,360 --> 00:29:49,360 Biggest concern is with the thickness of my tuile. 524 00:29:49,360 --> 00:29:50,840 But I have to get these on. 525 00:29:50,840 --> 00:29:52,600 They're going to add that real crunch factor 526 00:29:52,600 --> 00:29:53,680 that the dessert needs. 527 00:29:53,680 --> 00:29:55,520 (EXHALES SHARPLY) 528 00:29:59,760 --> 00:30:01,160 RUE: Ah, Jesus. 529 00:30:03,200 --> 00:30:07,640 My pastry cream is quite heavy and thick. 530 00:30:08,720 --> 00:30:14,000 I'm using all my guns to squeeze that pastry cream out. 531 00:30:16,120 --> 00:30:17,840 Something's just not right. 532 00:30:22,120 --> 00:30:23,720 Ah, it's getting worse. 533 00:30:35,720 --> 00:30:36,760 Oh. 534 00:30:38,720 --> 00:30:41,120 Something's just not right. 535 00:30:44,120 --> 00:30:47,400 My pastry cream is quite thick. 536 00:30:48,840 --> 00:30:50,280 I am very concerned. 537 00:30:50,280 --> 00:30:53,360 It's pretty much like the base and the foundation of that dish. 538 00:30:54,720 --> 00:30:58,720 On top of that, my emulsion is still split. 539 00:30:58,720 --> 00:31:03,840 The textures will be completely off, so I am a little bit worried. 540 00:31:10,520 --> 00:31:11,600 Oh. 541 00:31:11,600 --> 00:31:12,880 LAURA: This is chaos. 542 00:31:24,160 --> 00:31:25,480 (ALL GROAN) 543 00:31:25,480 --> 00:31:28,160 That's liquid. That is not a gel. 544 00:31:29,160 --> 00:31:31,920 AUDRA: Oh, no, that's not right. 545 00:31:31,920 --> 00:31:33,880 This is not the right consistency. 546 00:31:33,880 --> 00:31:37,000 There is absolutely no time to fix that. 547 00:31:37,000 --> 00:31:40,000 I still want this balsamic component to be on the plate, 548 00:31:40,000 --> 00:31:41,920 so I decide to change the way I plate. 549 00:31:41,920 --> 00:31:46,680 I start off with piping out the sourdough pastry cream 550 00:31:46,680 --> 00:31:48,960 to create a little moat in the middle of the plate, 551 00:31:48,960 --> 00:31:52,040 so that the balsamic gel doesn't run. 552 00:31:54,280 --> 00:31:56,840 There's a high chance I could be in trouble and going home. 553 00:31:58,880 --> 00:32:01,160 Times are running out. Three minutes to go. 554 00:32:04,240 --> 00:32:05,760 Yes, Rue. Keep going. 555 00:32:09,520 --> 00:32:13,440 RUE: This looks nothing like Blayne's dish. 556 00:32:13,440 --> 00:32:16,560 I'm just hoping the flavours are there. 557 00:32:24,040 --> 00:32:26,360 You need to finish in 10... 558 00:32:26,360 --> 00:32:28,960 (OTHERS JOIN IN) ..nine, eight, 559 00:32:28,960 --> 00:32:31,960 seven, six, five, 560 00:32:31,960 --> 00:32:34,240 four, three, 561 00:32:34,240 --> 00:32:36,200 two, one. 562 00:32:36,200 --> 00:32:37,560 That's it. 563 00:32:43,520 --> 00:32:45,560 Oh, it's done. 564 00:32:45,560 --> 00:32:47,320 I think I've got all elements, 565 00:32:47,320 --> 00:32:50,920 whether they're in the state they're supposed to be, I don't know. 566 00:32:50,920 --> 00:32:53,280 So I'm really worried. I really am. 567 00:32:55,120 --> 00:32:59,680 Just a little bit emotional because I make desserts. 568 00:32:59,680 --> 00:33:03,400 And it would be such a bummer to leave on a dessert, you know. 569 00:33:04,400 --> 00:33:07,120 But I think I just put so much pressure on myself. 570 00:33:07,120 --> 00:33:10,000 If I do leave today, I will leave with my head held high, 571 00:33:10,000 --> 00:33:13,840 but hopefully, um, that's not the case. 572 00:33:13,840 --> 00:33:14,920 Yeah. 573 00:33:23,160 --> 00:33:24,200 Hi. 574 00:33:24,200 --> 00:33:25,360 Hi, Sarah. 575 00:33:25,360 --> 00:33:27,040 Wow. 576 00:33:27,040 --> 00:33:28,680 I'm shocked as well! 577 00:33:30,760 --> 00:33:33,440 POH: Holy moly. 578 00:33:33,440 --> 00:33:35,760 SOFIA: Alright, you can finish your dish now, Sarah. 579 00:33:51,320 --> 00:33:53,240 Thanks, Sarah. These look incredible. 580 00:33:53,240 --> 00:33:55,120 We're gonna taste them. Awesome. Enjoy. 581 00:34:02,040 --> 00:34:03,920 BLAYNE: I think all the little elements look 582 00:34:03,920 --> 00:34:06,080 really, really lovely from, from just looking at it. 583 00:34:29,760 --> 00:34:31,400 This is really close, if not perfectly, 584 00:34:31,400 --> 00:34:34,080 to what mine is in every single way. 585 00:34:35,480 --> 00:34:37,560 Especially with the amount of time and the amount of pressure 586 00:34:37,560 --> 00:34:39,760 and all the things that had to go right to achieve that 587 00:34:39,760 --> 00:34:41,040 is very, very impressive. 588 00:34:42,760 --> 00:34:44,560 I think looking at your plate, Blayne, 589 00:34:44,560 --> 00:34:47,360 the fact that you've completely polished that off! 590 00:34:47,360 --> 00:34:49,440 That is the ultimate compliment. 591 00:34:50,600 --> 00:34:52,040 And can I just point out the detail? 592 00:34:52,040 --> 00:34:54,040 Look how perfectly she's fried these little flowers. 593 00:34:54,040 --> 00:34:58,040 You still see the stem and the separation of each little bloom. 594 00:34:58,040 --> 00:34:59,440 It's so beautiful. 595 00:35:01,200 --> 00:35:03,240 I think the lovely thing for me is 596 00:35:03,240 --> 00:35:06,360 that beautiful brightness of the strawberry sorbet. 597 00:35:08,520 --> 00:35:11,440 That really does play against that kind of bubble gummy flavour of 598 00:35:11,440 --> 00:35:13,040 the strawberry gum. 599 00:35:13,040 --> 00:35:15,720 And then it just all gets pulled back 600 00:35:15,720 --> 00:35:18,160 by all of that kind of bready goodness 601 00:35:18,160 --> 00:35:20,040 that you've got from your sourdough tuile. 602 00:35:21,120 --> 00:35:22,520 She should be so proud. 603 00:35:24,480 --> 00:35:27,000 She is so calm. 604 00:35:27,000 --> 00:35:30,520 It was a delight watching Sarah cooking. 605 00:35:31,880 --> 00:35:35,720 And she came up on time with something 606 00:35:35,720 --> 00:35:38,800 which is, for me, impeccable. 607 00:35:44,040 --> 00:35:47,040 AUDRA: I was behind throughout the entire cook. 608 00:35:47,040 --> 00:35:48,440 So many things went wrong. 609 00:35:49,960 --> 00:35:50,960 Audra. 610 00:35:50,960 --> 00:35:55,600 Now presenting my dish, I am actually freaking out. 611 00:35:56,600 --> 00:35:58,520 I'm pretty certain I'm going home today. 612 00:36:23,520 --> 00:36:25,800 Voila. Thank you. Amazing. 613 00:36:25,800 --> 00:36:28,400 Enjoy. Thanks, Audra. Well done. Thank you. 614 00:36:28,400 --> 00:36:29,960 Thank you. 615 00:36:32,680 --> 00:36:35,600 Guys, what do you think of Audra's dishes? 616 00:36:39,240 --> 00:36:40,360 Pretty on point. 617 00:36:40,360 --> 00:36:43,160 Yeah, there's a lot of consistency in the plating. 618 00:36:43,160 --> 00:36:46,120 Some of the best quenelles done to start with. 619 00:36:46,120 --> 00:36:50,040 The only thing that is missing is really the balsamic gel. 620 00:36:50,040 --> 00:36:52,880 So obviously that's fallen short. And it's liquid. 621 00:36:58,440 --> 00:36:59,440 Wow. 622 00:37:08,440 --> 00:37:11,320 What a stunning effort from Audra. 623 00:37:13,480 --> 00:37:14,880 I thought she was in trouble. 624 00:37:16,240 --> 00:37:20,320 This is the thing that is so fascinating about pressure tests. 625 00:37:20,320 --> 00:37:23,120 I think the most outstanding thing for me is that sorbet. 626 00:37:23,120 --> 00:37:26,600 It is deep with the colour of the strawberries. 627 00:37:26,600 --> 00:37:29,040 Really punching with strawberry flavour. 628 00:37:29,040 --> 00:37:32,240 I love the sourdough pastry cream. 629 00:37:32,240 --> 00:37:36,040 I think texturally and flavour-wise it's absolutely spot-on, 630 00:37:36,040 --> 00:37:37,560 comparing it to yours. Yep. 631 00:37:37,560 --> 00:37:40,720 I really, really love how Audra adapted the dish 632 00:37:40,720 --> 00:37:43,040 because of the mistake with the balsamic gel. 633 00:37:43,040 --> 00:37:46,440 It was really clever and it actually saved everything there, 634 00:37:46,440 --> 00:37:49,600 and it was really good for her to do that and think about that. 635 00:37:49,600 --> 00:37:53,240 Everything else apart from the balsamic was, to me, almost spot-on. 636 00:37:54,360 --> 00:37:55,720 Amazing. 637 00:37:55,720 --> 00:37:58,080 Very, very happy for Audra 638 00:37:58,080 --> 00:38:01,200 because I think at one stage she pretty much 639 00:38:01,200 --> 00:38:03,040 had one foot out the door, she thought. 640 00:38:03,040 --> 00:38:04,040 Yeah. 641 00:38:04,040 --> 00:38:07,000 And to come back and produce a plate of food that looks and tastes 642 00:38:07,000 --> 00:38:09,160 so close to yours, 643 00:38:09,160 --> 00:38:11,720 she's a danger in pressure tests, I say. 644 00:38:16,960 --> 00:38:18,080 Here he is. 645 00:38:19,600 --> 00:38:22,400 I'm worried about the thickness of that tuile. 646 00:38:22,400 --> 00:38:24,080 And just that delicate finesse. 647 00:38:25,240 --> 00:38:28,960 Mine doesn't look as beautiful as Blayne's did, 648 00:38:28,960 --> 00:38:31,400 but I'm hoping for the best. 649 00:38:32,400 --> 00:38:34,480 SOFIA: Two, three, four, five. 650 00:38:43,240 --> 00:38:45,360 Thanks so much for that. Thanks, guys. 651 00:38:45,360 --> 00:38:47,160 Enjoy. Thank you, Tim. Thank you. Thanks so much. 652 00:38:50,360 --> 00:38:53,880 Uh, maybe some obvious differences, but what do we think? 653 00:38:53,880 --> 00:38:57,040 Um, I think the tuile is a little bit thicker. 654 00:38:58,560 --> 00:39:01,320 It is on the heftier side of the scale, 655 00:39:01,320 --> 00:39:03,600 but so is everything, in a weird way. 656 00:39:03,600 --> 00:39:05,360 So maybe the balance is still there. 657 00:39:07,120 --> 00:39:08,320 Thank you. 658 00:39:32,240 --> 00:39:35,080 The sorbet is vibrant. It's delicious. 659 00:39:36,560 --> 00:39:39,480 It's fresh, it's stunning. 660 00:39:42,040 --> 00:39:44,400 The creme pat I think is top. 661 00:39:47,320 --> 00:39:51,800 But this is where I'm sitting on top of the fence. 662 00:39:51,800 --> 00:39:57,360 I am particularly not impressed with the strawberry gum emulsion. 663 00:39:57,360 --> 00:39:59,000 Mm-hm. Yeah. 664 00:40:00,720 --> 00:40:02,200 It's like eating margarine. 665 00:40:04,200 --> 00:40:07,720 Like he's tried to get it back so, so hard 666 00:40:07,720 --> 00:40:10,840 and he's probably gone too far. It's really stiff. 667 00:40:10,840 --> 00:40:13,240 Because he's added overload of glucose, 668 00:40:13,240 --> 00:40:16,200 more egg yolks and also some xanthan. 669 00:40:16,200 --> 00:40:18,560 The flavour is well off. Mm-hm. 670 00:40:18,560 --> 00:40:23,120 The emulsion did taste pretty much kind of like egg. 671 00:40:23,120 --> 00:40:24,200 Yeah. 672 00:40:24,200 --> 00:40:26,200 It lost its strawberry gum flavour there. 673 00:40:27,800 --> 00:40:30,760 But well done for him adapting and trying anyway 674 00:40:30,760 --> 00:40:32,800 and pulling something out of the hat to get it on the plate. 675 00:40:34,320 --> 00:40:35,960 This is a dish of textures. 676 00:40:35,960 --> 00:40:39,480 Obviously he had a bit of a struggle with that strawberry gum emulsion, 677 00:40:39,480 --> 00:40:42,880 but I think where it starts to fall apart a little bit is, 678 00:40:42,880 --> 00:40:44,040 of course, the tuile. 679 00:40:44,040 --> 00:40:45,480 Yes, they're a bit thicker, 680 00:40:45,480 --> 00:40:48,600 but he's also probably plated twice the amount of tuile 681 00:40:48,600 --> 00:40:49,960 you have on the plate, 682 00:40:49,960 --> 00:40:53,440 so it's almost quadruple the amount of biscuit on the plate. 683 00:40:53,440 --> 00:40:54,920 Yeah, yeah. 684 00:40:54,920 --> 00:40:57,720 You look around everyone's plate and there's still so much of it left. 685 00:40:57,720 --> 00:40:58,880 Yeah. 686 00:41:00,480 --> 00:41:02,840 I've got a little door wedge. 687 00:41:02,840 --> 00:41:06,440 Unfortunately, when you get a big piece like that, 688 00:41:06,440 --> 00:41:08,320 it's an overload of sweetness 689 00:41:08,320 --> 00:41:10,840 because it hasn't been taken really nice and dark 690 00:41:10,840 --> 00:41:12,760 where you get that nutty characteristic 691 00:41:12,760 --> 00:41:15,960 that really accentuates that sourdough flavour in there. 692 00:41:15,960 --> 00:41:17,720 There are positives and negatives to this one. 693 00:41:19,200 --> 00:41:21,440 We're just gonna have to see where big Timmy ends up. 694 00:41:36,760 --> 00:41:39,480 Hi, Rue. Hello, Rue. Hi. 695 00:41:39,480 --> 00:41:42,520 I really feel like this pressure test 696 00:41:42,520 --> 00:41:45,440 was supposed to be something that was made for me. 697 00:41:49,600 --> 00:41:52,400 And I just feel like I've really let myself down. 698 00:41:54,800 --> 00:41:59,120 Hopefully, there is enough in the dish to save me today. 699 00:42:00,440 --> 00:42:03,080 Thanks very much, Rue. We're going to taste your food. 700 00:42:03,080 --> 00:42:05,360 Thank you so much. Thank you, Rue. Thanks, Rue. 701 00:42:16,760 --> 00:42:18,120 Oh, wow. 702 00:42:32,120 --> 00:42:34,640 The strawberry sorbet is legit. 703 00:42:36,440 --> 00:42:39,080 That's going off your pass any day of the week, I reckon. 704 00:42:39,080 --> 00:42:40,800 100%. It's unbelievable. Yep. 705 00:42:40,800 --> 00:42:44,000 And then again, how well she has baked these tuiles. 706 00:42:44,000 --> 00:42:45,920 They are absolutely perfect. 707 00:42:45,920 --> 00:42:47,800 I love them, I love them, I love them. 708 00:42:49,280 --> 00:42:51,720 I love her elderflower. 709 00:42:51,720 --> 00:42:53,600 It doesn't taste of oil at all. 710 00:42:53,600 --> 00:42:56,440 You can actually still taste a little hint of bitterness 711 00:42:56,440 --> 00:42:58,880 from the elderflower, which is really nice, 712 00:42:58,880 --> 00:43:02,480 but I think where she's fallen short most 713 00:43:02,480 --> 00:43:06,560 is her sourdough creme patissiere is definitely overcooked. 714 00:43:08,680 --> 00:43:12,640 It's almost got sort of like a bechamel-y flavour to it. 715 00:43:12,640 --> 00:43:13,640 Yeah. 716 00:43:13,640 --> 00:43:17,320 And also can't really see or taste the strawberry gum emulsion. 717 00:43:18,640 --> 00:43:19,960 Mm-hm. Yeah. 718 00:43:19,960 --> 00:43:22,960 In this, in this regard, I think she just got in her way a little bit 719 00:43:22,960 --> 00:43:24,080 by the looks of it. 720 00:43:24,080 --> 00:43:26,080 Obviously, no emulsion, really, 721 00:43:26,080 --> 00:43:28,000 um, because it split. 722 00:43:28,000 --> 00:43:30,200 I think that liquid has just kind of dissipated 723 00:43:30,200 --> 00:43:31,440 into different parts of the plate. 724 00:43:31,440 --> 00:43:33,760 And I honestly couldn't taste it at all. 725 00:43:35,360 --> 00:43:39,680 I'm really gutted for Rue because I, I know how much she wants this, 726 00:43:39,680 --> 00:43:42,960 and I know that when she doesn't put herself under immense pressure, 727 00:43:42,960 --> 00:43:45,320 that's when she absolutely shines. 728 00:43:54,720 --> 00:43:56,680 Blayne, how do you reckon they went? 729 00:43:57,680 --> 00:44:00,520 I thought you did an absolute fantastic job. 730 00:44:00,520 --> 00:44:03,880 I was really impressed by the passion you guys cooked with 731 00:44:03,880 --> 00:44:06,320 and the care you put into all of the ingredients. 732 00:44:06,320 --> 00:44:08,560 And, you know, these are all very special things to me. 733 00:44:08,560 --> 00:44:11,240 So it was beautiful that you put that much attention into it. 734 00:44:11,240 --> 00:44:12,880 Yeah, well done. Incredible. 735 00:44:15,520 --> 00:44:20,480 OK, guys, put your hands together for Chef Blayne Bertoncello. 736 00:44:24,480 --> 00:44:26,120 Oh, Sarah... 737 00:44:26,120 --> 00:44:29,240 Are you alright? I'm shaking. 738 00:44:29,240 --> 00:44:32,040 Before we get into the nitty gritty, 739 00:44:32,040 --> 00:44:34,000 we want to take two of you off the table. 740 00:44:37,880 --> 00:44:39,480 Sarah. Well done. 741 00:44:39,480 --> 00:44:40,480 Wow. 742 00:44:40,480 --> 00:44:44,080 All five of your plates would have fit right in at Blayne's restaurant. 743 00:44:44,080 --> 00:44:45,680 Wow. And... 744 00:44:50,280 --> 00:44:52,240 ..Audra. 745 00:44:52,240 --> 00:44:53,960 Your sorbet was the best of the day. 746 00:44:53,960 --> 00:44:55,320 No. Yes! 747 00:44:56,720 --> 00:44:58,880 (APPLAUSE) 748 00:44:58,880 --> 00:45:01,560 I did not expect that. 749 00:45:01,560 --> 00:45:03,040 You're both safe. 750 00:45:08,600 --> 00:45:10,480 Now, that obviously leaves Rue and Tim. 751 00:45:10,480 --> 00:45:11,600 Yeah. 752 00:45:13,920 --> 00:45:16,400 I know you know that wasn't an easy cook for either of you. 753 00:45:16,400 --> 00:45:17,600 Yeah. 754 00:45:19,480 --> 00:45:22,440 And even though there were elements we loved on your plates... 755 00:45:23,880 --> 00:45:25,320 ..one of you served us desserts 756 00:45:25,320 --> 00:45:27,600 that had flaws that were tricky to overlook. 757 00:45:30,960 --> 00:45:35,720 I'm sorry to say those dishes were made by... 758 00:45:39,760 --> 00:45:41,360 ..Rue. 759 00:45:41,360 --> 00:45:43,440 Yeah. 760 00:45:43,440 --> 00:45:45,960 Yeah. You're going home. I'm sorry. Yeah. 761 00:45:45,960 --> 00:45:48,400 (SOBS) 762 00:45:55,760 --> 00:45:59,000 Rue. Quel dommage. What a shame. 763 00:45:59,960 --> 00:46:03,000 You know what? You are unique. 764 00:46:04,040 --> 00:46:05,960 You've got the most amazing spirit. 765 00:46:08,120 --> 00:46:13,600 And for me, I believe you are a ray of sunshine in any kitchens. 766 00:46:17,800 --> 00:46:19,240 Bonne chance. 767 00:46:20,360 --> 00:46:22,120 Thank you so much, Chef. 768 00:46:24,160 --> 00:46:27,920 I'm very honoured to have cooked for you guys. 769 00:46:27,920 --> 00:46:31,320 Like, you know, just being called back 770 00:46:31,320 --> 00:46:33,440 among, like, such amazing chefs 771 00:46:33,440 --> 00:46:37,200 made me realise I'm also part of the great people. 772 00:46:37,200 --> 00:46:39,000 Yeah. Yeah. 773 00:46:39,000 --> 00:46:40,960 Absolutely. Yeah. 774 00:46:46,440 --> 00:46:49,760 Laura, it seems like you've really bonded with Rue. 775 00:46:49,760 --> 00:46:52,480 What's it going to be like without her? 776 00:46:52,480 --> 00:46:56,280 I didn't think I'd get this emotional. Um... 777 00:46:56,280 --> 00:46:58,480 Oh. I've gotten to know Rue in such a short time, 778 00:46:58,480 --> 00:47:00,160 and she's been so good to me, 779 00:47:00,160 --> 00:47:03,880 and she doubts herself a lot, but I don't think she has to, 780 00:47:03,880 --> 00:47:06,240 because she's so incredible at what she does. 781 00:47:06,240 --> 00:47:08,840 And she should walk out with her head held very, very high. 782 00:47:10,040 --> 00:47:12,360 And it'll be very exciting to see what you do next. 783 00:47:12,360 --> 00:47:13,520 Thank you, Laura. 784 00:47:13,520 --> 00:47:15,320 ANDY: It's time to say goodbye. 785 00:47:15,320 --> 00:47:17,080 Yeah. Thank you. 786 00:47:18,920 --> 00:47:21,760 (SPEECH DROWNED OUT) You did so well. 787 00:47:21,760 --> 00:47:23,920 I am very proud of myself 788 00:47:23,920 --> 00:47:27,400 for even putting myself out for a second time. 789 00:47:27,400 --> 00:47:28,640 Go get it. 790 00:47:28,640 --> 00:47:33,040 I have learned - I am talented, and I am skilled. 791 00:47:33,040 --> 00:47:37,720 And I'm hoping I've left my mark here. 792 00:47:37,720 --> 00:47:39,680 (CHEERING) 793 00:47:39,680 --> 00:47:43,640 Give it up for Rue, everybody. 794 00:47:43,640 --> 00:47:48,400 Hopefully, one day, everyone will be coming to Rue's Dessert Bar. 795 00:47:52,920 --> 00:47:54,480 ANNOUNCER: Tomorrow night... 796 00:47:54,480 --> 00:47:56,520 Ding-ding-ding-ding! 797 00:47:56,520 --> 00:47:59,120 ..it's time to get their skates on... 798 00:47:59,120 --> 00:48:01,200 Let's go. Whoa! Stay out of the way. 799 00:48:01,200 --> 00:48:03,840 ..because this MasterChef fan favourite... 800 00:48:03,840 --> 00:48:06,520 Oh, my God. The team relay. 801 00:48:06,520 --> 00:48:08,720 Changeover starts now! 802 00:48:08,720 --> 00:48:10,480 ..is action-packed. 803 00:48:10,480 --> 00:48:12,040 Where am I going? Where am I going? 804 00:48:12,040 --> 00:48:13,360 Oh, my God, the pressure is on. 805 00:48:13,360 --> 00:48:14,520 I did not even get enough time 806 00:48:14,520 --> 00:48:15,800 to understand the whole dish. 807 00:48:15,800 --> 00:48:16,880 Oh, no! 808 00:48:16,880 --> 00:48:19,280 Oh, man, I can't watch this! 809 00:48:25,280 --> 00:48:27,280 Captions by Red Bee Media