1
00:00:18,810 --> 00:00:21,950
I came into this competition all guns
blazing.

2
00:00:22,190 --> 00:00:23,190
How about you, Aaron?

3
00:00:23,830 --> 00:00:25,410
Are you just looking at the trophy?

4
00:00:26,470 --> 00:00:27,470
As in the prize?

5
00:00:28,190 --> 00:00:30,410
I'm literally armed to the teeth with
technique.

6
00:00:30,770 --> 00:00:33,570
I'm making a cured kingfish and an
ahobanko-style sauce.

7
00:00:33,910 --> 00:00:37,210
I'm trying to do a Japanese-inspired
steak tartare tartelette.

8
00:00:37,470 --> 00:00:38,249
No way.

9
00:00:38,250 --> 00:00:41,110
Yeah. Fish roulade with a prawn fast in
the middle. Ooh.

10
00:00:41,530 --> 00:00:43,050
Oh, yeah. Ooh, all right.

11
00:00:43,770 --> 00:00:45,590
I've had some incredible feedback.

12
00:00:46,730 --> 00:00:50,850
The amount of flavour in a small bowl is
unbelievable.

13
00:00:51,270 --> 00:00:53,530
But something was missing.

14
00:00:54,110 --> 00:00:58,890
I hate to be dragging, Aunty, but you've
got insider knowledge on how to use all

15
00:00:58,890 --> 00:00:59,809
these ingredients.

16
00:00:59,810 --> 00:01:01,510
This one's a bit of a myth for me.

17
00:01:01,730 --> 00:01:06,570
I realised that I couldn't just rely on
my own technique. Thank you.

18
00:01:07,450 --> 00:01:09,670
So I started leaning into my heritage.

19
00:01:09,930 --> 00:01:12,110
It's real quintessential Malaysian food.

20
00:01:12,410 --> 00:01:15,690
Fusing my favourite Asian flavours with
elevated dishes.

21
00:01:16,420 --> 00:01:19,020
It's so technical and it's so unique.

22
00:01:20,240 --> 00:01:22,320
And the results were incredible.

23
00:01:24,500 --> 00:01:29,620
Do you really see your potential? What
you want to be?

24
00:01:30,600 --> 00:01:32,640
I came in wanting to be a chef.

25
00:01:33,260 --> 00:01:34,560
You look like a chef.

26
00:01:34,800 --> 00:01:35,439
I know.

27
00:01:35,440 --> 00:01:40,300
And if I can get to the finale, I'll be
proving I have what it takes.

28
00:01:41,760 --> 00:01:44,520
I always thought I was a good cook,
but...

29
00:01:44,760 --> 00:01:46,100
Coming into the MasterChef kitchen.

30
00:01:46,400 --> 00:01:49,820
I was a deer in headlights.

31
00:01:50,140 --> 00:01:51,140
Oh, God.

32
00:01:51,720 --> 00:01:55,260
Damn. It actually took me a while to
find a rhythm.

33
00:01:55,780 --> 00:01:56,780
You all right?

34
00:01:57,560 --> 00:02:00,280
Um, yeah. I don't know what to think
about this one.

35
00:02:01,000 --> 00:02:03,720
And then I started playing around with
different flavours.

36
00:02:04,280 --> 00:02:07,660
Cypriot raviolis with halloumi ricotta
and mint.

37
00:02:07,900 --> 00:02:10,340
Miso and wattle seed glaze pork chop.
Dang.

38
00:02:10,560 --> 00:02:13,260
Cigars with the coconut and pandan creme
pat.

39
00:02:13,460 --> 00:02:16,560
I'm making a tart today with tonka
beans, orange dates.

40
00:02:16,920 --> 00:02:20,580
And ever since then, it's just been an
upward trajectory.

41
00:02:20,880 --> 00:02:22,220
You're a real natural talent.

42
00:02:22,460 --> 00:02:24,180
I am all about flavour and technique.

43
00:02:24,520 --> 00:02:27,360
So I started applying that to dessert.

44
00:02:28,640 --> 00:02:31,460
So now I feel like I'm a really
well-rounded cook.

45
00:02:32,720 --> 00:02:37,220
I've only got one cook to get through to
make that grand finale.

46
00:02:38,720 --> 00:02:40,580
I've worked this hard to get here.

47
00:02:41,200 --> 00:02:42,260
I'm not going to stop now.

48
00:02:44,040 --> 00:02:47,980
Just heard through the grapevine. Pretty
sure he's like a mad baker. Yeah, wow.

49
00:02:48,780 --> 00:02:53,880
I came into this competition as the
panini guy. I'm making a porchetta

50
00:02:53,880 --> 00:02:54,880
panino.

51
00:02:55,300 --> 00:02:56,300
So delicious.

52
00:02:56,880 --> 00:03:00,160
I'm making a fried gnocchi pat brown.
Oh.

53
00:03:00,860 --> 00:03:04,680
I'm making a pork barbecue sandwich with
a Grosjean barbecue sauce.

54
00:03:05,020 --> 00:03:07,800
I'm looking at everyone else's dish and
it's all elegant and I'm giving you a

55
00:03:07,800 --> 00:03:08,800
roll.

56
00:03:10,040 --> 00:03:16,380
As I got further into this competition,
I found myself cooking more elevated and

57
00:03:16,380 --> 00:03:17,380
complex dishes.

58
00:03:17,520 --> 00:03:20,400
I'm going to be making some pate en
creme. Wow.

59
00:03:21,120 --> 00:03:25,460
Duck rested on the crown with a
macadamia and black garlic puree and a

60
00:03:25,460 --> 00:03:26,460
puree sauce.

61
00:03:26,650 --> 00:03:29,830
I'm going to do flat iron steak two ways
today, pata, and I'm also going to do it

62
00:03:29,830 --> 00:03:31,450
on the hibachi with like a little salad
as well.

63
00:03:32,310 --> 00:03:34,250
This is really neck level.

64
00:03:35,010 --> 00:03:36,890
It hasn't all been smooth sailing.

65
00:03:37,150 --> 00:03:39,290
I don't know. I'm not very happy with
this dish.

66
00:03:39,810 --> 00:03:40,910
This is not your best dish.

67
00:03:42,130 --> 00:03:45,330
I found myself pretty close to going
home quite a few times.

68
00:03:45,950 --> 00:03:49,910
Yuzu and parmesan, gotcha chang and
ragu.

69
00:03:50,170 --> 00:03:52,210
Whoa. On a black apron day.

70
00:03:52,610 --> 00:03:54,930
Yep. But that's when you learn your
best.

71
00:03:55,390 --> 00:03:59,470
You're thinking more and more like a
professional cook, and that's the stuff

72
00:03:59,470 --> 00:04:00,910
that makes us the happiest to see.

73
00:04:02,950 --> 00:04:07,330
Today is going to take a lot, but I've
proved that I'm a fighter.

74
00:04:08,910 --> 00:04:12,590
And I'm going to fight again to get into
that grand finale.

75
00:04:12,950 --> 00:04:15,350
Looking good, mate. Looking good.
Looking fresh.

76
00:04:15,690 --> 00:04:18,209
You never thought you'd actually get to
this point, right?

77
00:04:18,410 --> 00:04:19,410
No, never.

78
00:04:41,960 --> 00:04:45,560
Can you feel the energy in his kitchen?

79
00:04:46,060 --> 00:04:48,820
I can feel it in my bones.

80
00:04:50,720 --> 00:04:53,880
Petro Aaron Vini.

81
00:04:55,140 --> 00:05:01,040
Congratulations for making the
semi-final of MasterChef Australia

82
00:05:01,040 --> 00:05:03,600
2026!

83
00:05:08,780 --> 00:05:13,160
I want this so bad, and I can see the
commercial kitchens in the back, and I

84
00:05:13,160 --> 00:05:18,360
can see all the equipment there, and I'm
like, I can't believe I'm here, about to

85
00:05:18,360 --> 00:05:20,340
run a service in a professional kitchen.

86
00:05:21,220 --> 00:05:24,040
You are such fantastic cooks.

87
00:05:24,560 --> 00:05:26,080
You're so sexy, by the way.

88
00:05:27,560 --> 00:05:28,580
It's fantastic.

89
00:05:29,160 --> 00:05:31,060
We are very proud of you.

90
00:05:33,060 --> 00:05:36,640
You face one final challenge before the
grand finale.

91
00:05:37,800 --> 00:05:40,200
The semi-final service challenge.

92
00:05:42,120 --> 00:05:45,200
Running your own service will be your
toughest challenge yet.

93
00:05:46,180 --> 00:05:49,600
So we thought we'd bring somebody to
back you up.

94
00:05:52,260 --> 00:05:53,460
He's a hatted chef.

95
00:05:53,840 --> 00:05:56,260
Has seven venues across Australia.

96
00:05:57,580 --> 00:06:01,760
And is well known for mentoring young
chefs and new cooks alike.

97
00:06:02,720 --> 00:06:04,120
He's a MasterChef winner.

98
00:06:06,040 --> 00:06:07,040
Judge.

99
00:06:09,030 --> 00:06:10,490
Anony Dad!

100
00:06:11,410 --> 00:06:14,190
Welcome back, Andy Allen!

101
00:06:17,990 --> 00:06:19,150
Hello,

102
00:06:26,610 --> 00:06:29,270
hello! Congratulations, Andy!

103
00:06:29,550 --> 00:06:31,770
Thank you.

104
00:06:32,790 --> 00:06:33,950
Congratulations.

105
00:06:35,030 --> 00:06:36,270
Here we go!

106
00:06:39,870 --> 00:06:42,230
Incredible. I can't believe Andy's back.

107
00:06:42,690 --> 00:06:44,390
Oh, good to be home.

108
00:06:45,550 --> 00:06:48,490
He's got a bit of a newborn glow. He
looks very, very happy, very, very

109
00:06:48,490 --> 00:06:51,150
joyful and very proud to be a new dad, I
think.

110
00:06:52,590 --> 00:06:54,470
Welcome back, Papa Andy. Thank you.

111
00:06:54,930 --> 00:06:58,330
Congratulations on your beautiful baby
boy. Thank you very much.

112
00:06:58,930 --> 00:07:02,090
We are so happy for you and I cannot
wait to have a cuddle. Auntie Poe.

113
00:07:02,150 --> 00:07:02,969
Cuddles are coming.

114
00:07:02,970 --> 00:07:04,390
Tell us everything. How's it going?

115
00:07:04,790 --> 00:07:08,370
Amazing. Like, it is the best thing I've
ever done in my life.

116
00:07:10,050 --> 00:07:15,870
Just to hold him and stare at him. For
the first couple of days, I just like...

117
00:07:15,870 --> 00:07:20,930
I just do that for hours on end. It is
the most beautiful thing.

118
00:07:21,230 --> 00:07:22,250
Are you getting any shut-eye?

119
00:07:23,370 --> 00:07:25,450
Bits and pieces, but who needs sleep?

120
00:07:28,170 --> 00:07:30,090
I am so proud of you three.

121
00:07:31,490 --> 00:07:33,370
And I'm not here to judge.

122
00:07:33,750 --> 00:07:35,110
I'm just here to help, right?

123
00:07:35,690 --> 00:07:37,770
I'll be in the kitchen feeling the heat.

124
00:07:38,250 --> 00:07:40,330
Just like you three. I'm going to offer
advice.

125
00:07:40,730 --> 00:07:42,430
It's up to you if you take it or leave
it.

126
00:07:43,510 --> 00:07:48,150
Believe me when I say I want the best
for all three of you.

127
00:07:48,890 --> 00:07:52,030
You all have very distinct styles and
personalities.

128
00:07:53,290 --> 00:07:55,290
Showcase that in your menu.

129
00:07:56,730 --> 00:07:59,670
And above all, make it freaking
delicious.

130
00:08:01,890 --> 00:08:06,150
In a few hours, this kitchen will be
filled with 60 diners.

131
00:08:07,660 --> 00:08:09,720
and they have high expectations.

132
00:08:10,480 --> 00:08:15,820
You must prepare a two-course dining
experience, serving a main followed by

133
00:08:15,820 --> 00:08:19,980
dessert, to 20 diners plus us.

134
00:08:21,460 --> 00:08:23,740
That's 46 plates each.

135
00:08:24,540 --> 00:08:29,580
You only have three hours before your
first course must leave the path.

136
00:08:30,320 --> 00:08:35,820
The pantry is stocked. The garden is
open. Your menu needs to show us how far

137
00:08:35,820 --> 00:08:36,820
you've come as a cook.

138
00:08:38,000 --> 00:08:40,000
We want to taste your true potential.

139
00:08:40,640 --> 00:08:43,539
There are only two spots in the grand
finale.

140
00:08:44,840 --> 00:08:46,900
Roof, you deserve one of them.

141
00:08:48,340 --> 00:08:54,060
Petro, Arun, Vinny, are you ready to
become chefs?

142
00:08:54,460 --> 00:08:55,460
Yes!

143
00:08:55,800 --> 00:08:57,960
Your time starts now.

144
00:09:10,730 --> 00:09:11,730
I can't wait.

145
00:09:12,790 --> 00:09:17,810
They need to think of how they're going
to handle serving all those plates.

146
00:09:18,070 --> 00:09:21,490
We're not talking one dish. We're
talking lots of dishes.

147
00:09:21,810 --> 00:09:24,470
Live in a busy restaurant.

148
00:09:24,710 --> 00:09:29,590
And this is the step. Whatever happens,
they are opened up, ready to become

149
00:09:29,590 --> 00:09:30,590
chefs.

150
00:09:31,550 --> 00:09:32,550
Go, Vinny!

151
00:09:32,790 --> 00:09:33,790
Yeah, Vinny!

152
00:09:33,950 --> 00:09:34,950
Yeah, Vinny!

153
00:09:35,590 --> 00:09:38,970
We have set the semi-finalists a
monumental task.

154
00:09:39,880 --> 00:09:44,980
We want to see how far they've come, for
sure. We want to see flavor. We want to

155
00:09:44,980 --> 00:09:47,080
see consistency across all the plates.

156
00:09:49,040 --> 00:09:52,840
And also just see how smoothly their
service runs all on their own.

157
00:09:56,600 --> 00:10:01,080
Even though Andy's there to mentor,
usually to prep and cook this amount of

158
00:10:01,080 --> 00:10:05,660
food, John Christophe, you know, you
would be daft up. So we're asking a lot

159
00:10:05,660 --> 00:10:06,660
of them.

160
00:10:09,420 --> 00:10:13,420
but they've been training for this. So
this is where they need to prove that

161
00:10:13,420 --> 00:10:14,760
they belong in the grand finale.

162
00:10:16,200 --> 00:10:17,200
Come on, Aaron!

163
00:10:18,000 --> 00:10:21,680
Make that ice cream.

164
00:10:22,360 --> 00:10:23,360
Nice, Jack.

165
00:10:24,760 --> 00:10:29,280
I'm so excited. This menu is a
representation of who I am as a chef.

166
00:10:29,580 --> 00:10:35,160
It's a nod to where I've been and a
reflection of where I want to go.

167
00:10:35,520 --> 00:10:37,680
You know, I really want to have...

168
00:10:37,960 --> 00:10:41,680
Asian-inspired dishes that have French
techniques and, like, bring my little

169
00:10:41,680 --> 00:10:43,140
flair to things that I learn along the
way.

170
00:10:43,680 --> 00:10:46,680
Trying to get into my zone right now,
trying to set myself up well for the

171
00:10:46,680 --> 00:10:50,660
service later. For the main, I'm making
a pork loin chop with crispy skin and

172
00:10:50,660 --> 00:10:55,120
three sauces, but I won't actually start
with that yet because I have to start

173
00:10:55,120 --> 00:10:56,120
working on my dessert.

174
00:10:56,860 --> 00:11:01,000
With the dessert, I'm making a basil and
white pepper ice cream, a strawberry and

175
00:11:01,000 --> 00:11:02,720
tomato granita and a hazelnut crumb.

176
00:11:05,380 --> 00:11:06,940
This dessert is...

177
00:11:07,509 --> 00:11:11,190
reminiscent of my tomato salad dessert
that I did earlier in the season, and

178
00:11:11,190 --> 00:11:13,710
that went exceptionally well.

179
00:11:14,990 --> 00:11:18,310
Now I need to try and elevate that to
show how far I've come.

180
00:11:19,870 --> 00:11:24,110
Right now I'm working on the basil ice
cream anglaise, and from there I'm going

181
00:11:24,110 --> 00:11:28,670
to do my granita as well. My dessert has
a lot of things to set, and I have to do

182
00:11:28,670 --> 00:11:33,130
that now because I need that churned or
frozen and ready for later. Once that's

183
00:11:33,130 --> 00:11:34,650
all done, I'm going to start prepping my
pork.

184
00:11:35,160 --> 00:11:37,080
20 minutes down, lads. Let's keep going.

185
00:11:43,440 --> 00:11:44,440
There he is.

186
00:11:45,420 --> 00:11:46,420
The kid wonder.

187
00:11:48,160 --> 00:11:50,220
Is anyone going to come with me? I
could.

188
00:11:51,600 --> 00:11:55,900
More meat. More meat. The worst thing
you can do as a Greek is under cater.

189
00:11:56,800 --> 00:11:58,620
This service challenge is crazy.

190
00:11:58,900 --> 00:12:03,140
We have to serve so many people and we
have to do it all on our own.

191
00:12:03,390 --> 00:12:06,090
in three hours and at this high
standard.

192
00:12:09,510 --> 00:12:14,170
So my strategy today is trying to do
something that's achievable, but still

193
00:12:14,170 --> 00:12:19,050
show off technique, flavor, and also my
growth and what I've learned here.

194
00:12:20,330 --> 00:12:26,390
So that's why I have a focused plan of
attack to execute my menu.

195
00:12:27,370 --> 00:12:30,370
Petro, I'm done and I know what you're
going to cook.

196
00:12:30,780 --> 00:12:36,560
I am doing my fillet with a jus that's
going to be infused with pine mushrooms,

197
00:12:36,720 --> 00:12:41,360
Jerusalem artichoke and parsnip puree,
fried artichoke crisps, some roasted

198
00:12:41,360 --> 00:12:43,560
pine mushrooms, micro sorrel and herbal.

199
00:12:43,800 --> 00:12:44,800
Okay.

200
00:12:47,160 --> 00:12:49,840
I know that is daunting trying to get
23.

201
00:12:50,360 --> 00:12:54,780
portions of eye fillet perfectly so how
are we planning to cook the eye fillet

202
00:12:54,780 --> 00:12:59,340
obviously i would love to do it off on
the hibachi and get that flavor yeah but

203
00:12:59,340 --> 00:13:06,020
it's all going to come down to whether i
have time you need to push yourself yeah

204
00:13:06,020 --> 00:13:10,220
it's a semi-final yeah this is to get
into the grand finale yes i think safe

205
00:13:10,220 --> 00:13:15,260
isn't going to get you there this is
your strength yes this is your strength

206
00:13:15,260 --> 00:13:19,340
if you can caramelize that meat over the
hibachi and then we finish it in the

207
00:13:19,340 --> 00:13:22,380
oven Like, that could take it from good
to amazing.

208
00:13:23,040 --> 00:13:27,120
Okay, Chef. Same for that. That sounds
like a plan. Let's go to dessert. I am

209
00:13:27,120 --> 00:13:31,500
making what I'm calling a Greek eclair.
So I'm doing a fig leaf creme madame.

210
00:13:31,620 --> 00:13:36,400
Yep. Some fresh figs and a verjuice
syrup that's going to be laced with a

211
00:13:36,400 --> 00:13:37,480
bit of olive oil and masita.

212
00:13:38,480 --> 00:13:39,740
That's my petro.

213
00:13:41,100 --> 00:13:45,640
That sounds like a you dish that you've
gone, how am I going to blow the judges

214
00:13:45,640 --> 00:13:48,920
away? That is solid, that dessert. Okay.
Okay? Good.

215
00:13:49,320 --> 00:13:53,340
So now the main, let's get that to the
same level as the dessert. Yes, sir.

216
00:13:54,700 --> 00:13:56,280
Let's cook like the wind today.

217
00:13:56,520 --> 00:14:01,580
Yep. And put a smile on your face.
Thanks. Well, I'm nervous right now

218
00:14:01,580 --> 00:14:06,880
because my relationship with the hibachi
is a little love-hate. It didn't get off

219
00:14:06,880 --> 00:14:11,360
to a beautiful start and I feel like
this could potentially put me behind

220
00:14:11,360 --> 00:14:16,620
schedule. But Andy's right. I need to
push myself to elevate the steak.

221
00:14:17,210 --> 00:14:19,470
So I've got to bite the bullet and do
it.

222
00:14:20,530 --> 00:14:23,370
Right now, I'm developing my jus.

223
00:14:24,770 --> 00:14:28,870
And I need to also get started on my
Jerusalem artichoke and parsnip puree.

224
00:14:29,910 --> 00:14:34,690
I am motoring. I'm not leaving anything
to chance today. I'm going to work as

225
00:14:34,690 --> 00:14:35,690
fast as I can.

226
00:14:36,710 --> 00:14:37,710
Hello, fellas.

227
00:14:37,750 --> 00:14:40,670
Two hours and 20 minutes till dishes
leave the path. Let's go.

228
00:14:40,910 --> 00:14:41,910
Let's go, guys.

229
00:14:43,370 --> 00:14:45,530
Yeah, you know that's the time for.

230
00:14:48,940 --> 00:14:53,000
I feel like this is a perfect challenge
for me to showcase my journey here and

231
00:14:53,000 --> 00:14:57,400
how far I've come. For my main, by
playing on a dish that I started the

232
00:14:57,400 --> 00:15:01,000
competition with, it's going to show how
far I've come and how much I've grown as

233
00:15:01,000 --> 00:15:02,000
a cook.

234
00:15:02,880 --> 00:15:06,440
For my audition, I made a porchetta
panini.

235
00:15:09,160 --> 00:15:15,700
And I'm reimagining it today as the cook
that I want to be, keeping a rustic

236
00:15:15,700 --> 00:15:18,340
heart of my food and keeping true to my
Italian roots.

237
00:15:19,020 --> 00:15:21,700
But I'm definitely trying to be a little
bit more ambitious.

238
00:15:23,900 --> 00:15:27,300
V, talk to me. I guess we're cooking
pork. My name's going to be a porchetta.

239
00:15:27,720 --> 00:15:32,420
Oh, full circle. Throwback to the day
one. So I'm going to do a marinade. Roll

240
00:15:32,420 --> 00:15:36,040
it back up. Crust it. Get that in the
oven. Low and slow for as long as I can.

241
00:15:36,140 --> 00:15:38,160
Pump it up right at the end just to get
that puff. Yep.

242
00:15:38,620 --> 00:15:43,700
Serve that with a pork jus with a
celeriac puree and a radicchio and pig

243
00:15:43,700 --> 00:15:44,960
salad. Made it sound.

244
00:15:45,370 --> 00:15:48,730
So you, which I think is the most
important thing in this cook. I want to

245
00:15:48,730 --> 00:15:54,690
see who Vinny is on the plate. Okay?
Yep. But we've had some ordinary pork

246
00:15:54,690 --> 00:15:56,030
headers in this kitchen. Yep.

247
00:15:56,710 --> 00:16:00,590
From very, very good cooks. Yeah. Right?
Yeah. They want crispy tips. Yeah.

248
00:16:00,590 --> 00:16:03,590
Correct. Correct. So we need to make
sure that it puffs in the end. Yep. And

249
00:16:03,590 --> 00:16:07,610
to make sure it's, you know, tender and
fall apart like. Yes. 100%. Okay.

250
00:16:07,830 --> 00:16:08,830
Let's go. A few desserts.

251
00:16:09,190 --> 00:16:11,570
My dessert is going to be like a
tiramisu tart.

252
00:16:12,240 --> 00:16:15,960
That flavor's inspired of tiramisu. I'm
going to do a few big circle tarts. Yep.

253
00:16:16,200 --> 00:16:19,320
And then slice one on each plate. Yep.
So it's going to have chocolate cremeux

254
00:16:19,320 --> 00:16:24,460
layer, a coffee gel, and then the top
layer will be a whipped muscarpone cream

255
00:16:24,460 --> 00:16:25,960
with the Baileys in there. Right.

256
00:16:26,920 --> 00:16:29,560
Okay. Mate, tarts are not easy. You
know?

257
00:16:29,800 --> 00:16:33,380
People devote their whole careers to
tarts. Yeah.

258
00:16:33,940 --> 00:16:38,080
You know? And you just don't have that
experience yet. So we need to make sure

259
00:16:38,080 --> 00:16:39,680
that we can finesse this dessert.

260
00:16:40,330 --> 00:16:42,530
And execute this quite flawlessly, mate.
Yeah.

261
00:16:42,870 --> 00:16:44,750
I feel like it's a great idea.

262
00:16:45,150 --> 00:16:48,990
This is really ambitious for today's
challenge, I feel like. To get both of

263
00:16:48,990 --> 00:16:53,110
these dishes as good as they need to be
to get you into the grand finale, you

264
00:16:53,110 --> 00:16:55,750
need to work like an absolute demon. For
sure.

265
00:16:55,950 --> 00:16:57,090
Thank you. Thank you, Andy.

266
00:16:57,730 --> 00:17:02,310
I know I've got my work cut out for me,
but I need to back myself.

267
00:17:03,950 --> 00:17:05,290
I've started my pork jus.

268
00:17:06,890 --> 00:17:08,869
So now I need to get on to my pork head
off.

269
00:17:10,239 --> 00:17:15,440
And to make porchetta for, you know,
20-plus diners, I need a lot of pork.

270
00:17:15,740 --> 00:17:18,800
You know, normally when you go to the
shops, you buy a pork belly about that

271
00:17:18,800 --> 00:17:21,319
big. Today, it's about that big.

272
00:17:23,140 --> 00:17:28,420
There is a lot to do here, because I
need to butcher, marinate, roll and tie

273
00:17:28,420 --> 00:17:30,640
this pork and get it in the oven as soon
as possible.

274
00:17:30,960 --> 00:17:35,400
And I need to nail not only one, but two
big slabs of porchetta, and I really

275
00:17:35,400 --> 00:17:38,120
need to keep it nice and tight,
otherwise it'll cook unevenly.

276
00:17:39,440 --> 00:17:41,080
Now, there's so much pork.

277
00:17:42,360 --> 00:17:43,360
Come on, Vinny.

278
00:17:43,960 --> 00:17:44,960
Vinny, quick.

279
00:17:48,460 --> 00:17:52,180
This is definitely a risk for Vinny.
Like, those pork headers are massive,

280
00:17:52,180 --> 00:17:55,800
and he really is pushing it for time to
get them cooked.

281
00:17:57,340 --> 00:18:01,940
It's almost an hour into the cook, and
Vinny hasn't got anything in the oven

282
00:18:01,940 --> 00:18:02,940
yet.

283
00:18:07,560 --> 00:18:13,660
I'm a little bit worried about how he's
going to get these huge, huge porchetta

284
00:18:13,660 --> 00:18:16,080
rolls back to consistently cooking time.

285
00:18:38,300 --> 00:18:40,460
It's been so long to butcher a duck.

286
00:18:42,080 --> 00:18:43,080
Can't believe it.

287
00:18:43,280 --> 00:18:44,360
It's just crazy.

288
00:18:44,720 --> 00:18:45,720
Vinnie. Eddie.

289
00:18:45,920 --> 00:18:49,760
Mate, this is going to be the first of
many little love taps that I give you

290
00:18:49,760 --> 00:18:50,499
today, okay?

291
00:18:50,500 --> 00:18:54,280
Because I feel like we need to get each
pork kind of done. Yeah.

292
00:18:55,200 --> 00:18:56,320
I'm looking at the clock.

293
00:18:56,560 --> 00:18:57,560
You've had an hour.

294
00:18:57,760 --> 00:19:00,580
Yeah. And you've got your stock on.
Yeah.

295
00:19:00,920 --> 00:19:04,920
And you've done a bit of butchery. Yeah.
Okay. That's nearly a third of your

296
00:19:04,920 --> 00:19:06,640
whole cook time, right?

297
00:19:07,110 --> 00:19:09,610
So you've got to think about it like
that. We need to get them in the oven.

298
00:19:09,770 --> 00:19:13,770
Yep. I am going to push you so hard.
Thank you, please. You have so much work

299
00:19:13,770 --> 00:19:14,389
to do.

300
00:19:14,390 --> 00:19:17,710
Don't hate me. Love me. It's going to be
a battle, but we got it. Yep.

301
00:19:19,470 --> 00:19:22,070
I need to get this pork marinated,
rolled, and tied.

302
00:19:22,730 --> 00:19:27,570
Time is slipping away, and I'm not used
to cooking with cuts of meat this big.

303
00:19:27,970 --> 00:19:28,970
They're huge.

304
00:19:29,370 --> 00:19:30,189
They are huge.

305
00:19:30,190 --> 00:19:31,490
That's not the biggest cut I've ever
had.

306
00:19:31,850 --> 00:19:35,370
You need to push harder than...

307
00:19:46,730 --> 00:19:51,510
I know that my mains are going to be
served first, but right now my focus is

308
00:19:51,510 --> 00:19:53,130
to finish working on my dessert.

309
00:19:53,530 --> 00:19:54,950
All right, Darren, keep going, buddy.

310
00:19:55,390 --> 00:19:59,030
Because it's time consuming, and it has
to be perfect.

311
00:19:59,310 --> 00:20:03,830
Right now I'm working on the basil ice
cream anglaise and my granita as well.

312
00:20:04,750 --> 00:20:09,390
With the tomato granita, I have to blend
up some heirloom and Roma tomatoes, put

313
00:20:09,390 --> 00:20:13,270
them through a strainer, make sure I get
all the pips out, and do the same with

314
00:20:13,270 --> 00:20:14,650
some strawberries to add a bit of
sweetness.

315
00:20:18,280 --> 00:20:19,280
Hit me with the menu.

316
00:20:19,600 --> 00:20:23,600
Dessert. Dessert is a basil white pepper
ice cream, tomato, strawberry, and white

317
00:20:23,600 --> 00:20:24,820
balsamic granita. Okay.

318
00:20:25,080 --> 00:20:28,940
Fried basil leaf and a hazelnut crumb.
Okay. This is very similar to a dish.

319
00:20:29,020 --> 00:20:31,960
Yeah, it is. Isn't it? I mean, that was
the ice cream taste test. Yeah, it was,

320
00:20:32,000 --> 00:20:34,900
yeah. What I remember about that dish,
it was near on perfect.

321
00:20:35,560 --> 00:20:39,020
That was the turning point for me. I
felt that, you know, wow, I can actually

322
00:20:39,020 --> 00:20:42,560
do dessert and, you know, I'm actually
pumping it full of new flavours, new

323
00:20:42,560 --> 00:20:44,120
ideas, just elevated a bit more.

324
00:20:45,590 --> 00:20:48,530
The ice cream with the pepper, that
really adds a nice fruitiness and a

325
00:20:48,530 --> 00:20:49,530
little heat and interesting.

326
00:20:49,570 --> 00:20:53,030
And that's quenched by the granita. And
the granita now has the strawberries

327
00:20:53,030 --> 00:20:55,050
through it, so it makes it less
vegetable. Okay.

328
00:20:55,450 --> 00:20:59,470
The hazelnuts with the skin on it adds
sort of like a toasted sesame flavour,

329
00:20:59,530 --> 00:21:01,670
which is really interesting. Okay. So
that's where I'm kind of going with

330
00:21:01,670 --> 00:21:02,950
that. I love the idea of this.

331
00:21:03,370 --> 00:21:04,810
So now, the main.

332
00:21:05,630 --> 00:21:08,570
So my main is a pork loin top. The first
one on the bone is going to have crispy

333
00:21:08,570 --> 00:21:09,489
skin. Right.

334
00:21:09,490 --> 00:21:11,470
With that, I've got some charred
trevisa.

335
00:21:11,880 --> 00:21:15,280
A pork and veal jus, and I've got the
exo sauce as a garnish.

336
00:21:16,260 --> 00:21:19,000
Exo sauce as well. Yeah. And a red miso
mustard.

337
00:21:19,900 --> 00:21:22,400
Wow. Okay, so there's a fair bit going
on here, right?

338
00:21:23,440 --> 00:21:25,840
You've got miso, you've got exo. Yep.

339
00:21:26,220 --> 00:21:27,220
You've got the jus.

340
00:21:27,360 --> 00:21:31,020
Like, there's a fair bit of heavy
hitters here. So let's try and think

341
00:21:31,020 --> 00:21:34,020
about how they're going to play with
each other, not against each other.

342
00:21:34,080 --> 00:21:35,740
Yeah. They need to be harmony on a
plate.

343
00:21:37,360 --> 00:21:40,260
I'm loving where it's going, though.
Okay. Good luck. Thanks.

344
00:21:41,800 --> 00:21:45,440
I've got to be really intentional with
how I use flavors and techniques in both

345
00:21:45,440 --> 00:21:46,840
my main course and my dessert course.

346
00:21:48,380 --> 00:21:52,220
But I feel like I have a really clear
vision on how to execute the Asian

347
00:21:52,220 --> 00:21:53,740
-French fusion in my main course.

348
00:21:54,180 --> 00:21:57,060
I just need to make sure that I leave
enough time to do it.

349
00:21:59,900 --> 00:22:01,780
How long are you going to give yourself,
Vinny?

350
00:22:02,640 --> 00:22:05,060
Five minutes. Five minutes. Five minutes
to have both sides.

351
00:22:05,300 --> 00:22:08,000
Yeah. Mate, you can come to the dust and
roll some porchetta if you want.

352
00:22:11,120 --> 00:22:16,580
We're about an hour into prep for my
main course. I've got my stock on the go

353
00:22:16,580 --> 00:22:18,000
for my pine mushroom jus.

354
00:22:18,500 --> 00:22:23,580
I have so much to do, so I've got a
really tight plan of attack that I need

355
00:22:23,580 --> 00:22:24,580
to stick to.

356
00:22:25,460 --> 00:22:27,560
Now I'm jumping onto dessert.

357
00:22:28,860 --> 00:22:33,900
I am just about to clean my fig leaves.
I need to get my milk infused.

358
00:22:34,120 --> 00:22:37,760
I think this is a really unique dessert,
and I think it highlights my heritage,

359
00:22:37,900 --> 00:22:38,900
which is so...

360
00:22:39,680 --> 00:22:43,500
Important and something I haven't
highlighted as much throughout this

361
00:22:43,500 --> 00:22:48,840
competition. My background definitely
plays into my dessert for sure, hence

362
00:22:48,840 --> 00:22:49,840
the Greek clear.

363
00:22:49,980 --> 00:22:52,720
I've made this big leaf creme pat a few
times before.

364
00:22:53,600 --> 00:22:54,600
You got it.

365
00:22:54,960 --> 00:22:55,960
Great, let's go.

366
00:22:57,540 --> 00:23:03,620
Big leaf has like a floral, coconutty
sort of flavour. It's quite subtle, so I

367
00:23:03,620 --> 00:23:05,600
need to infuse my milk for as long as I
can.

368
00:23:05,940 --> 00:23:06,940
Looking good, Petro.

369
00:23:07,000 --> 00:23:08,240
Thank you. Feeling good?

370
00:23:08,720 --> 00:23:09,720
Feeling good.

371
00:23:09,900 --> 00:23:10,900
Beautiful, mate.

372
00:23:11,380 --> 00:23:15,920
Just watch that thing like a hawk. Now
I'm back onto my main, and I'm starting

373
00:23:15,920 --> 00:23:21,040
to prepare the Jerusalem artichokes for
my Jerusalem artichoke parsnip puree.

374
00:23:21,940 --> 00:23:26,980
I love Jerusalem artichokes. They are
super fresh, very seasonal, and the

375
00:23:26,980 --> 00:23:27,980
flavour is amazing.

376
00:23:28,540 --> 00:23:29,820
But it comes at a cost.

377
00:23:31,440 --> 00:23:33,820
So I need to clean my Jerusalem
artichokes.

378
00:23:34,240 --> 00:23:37,240
I'm just making it easier to clean
because they do take a while.

379
00:23:37,900 --> 00:23:40,380
and then clean it with a steel wool.

380
00:23:41,460 --> 00:23:44,500
Jerusalem artichokes are very hard to
prepare.

381
00:23:45,240 --> 00:23:49,280
They are very oddly shaped, and they're
extremely hard to clean.

382
00:23:50,040 --> 00:23:52,940
I feel like I'm on track, but I just
need to keep pushing.

383
00:23:59,280 --> 00:24:00,780
Vinny's getting his bloody pork in the
oven.

384
00:24:01,940 --> 00:24:04,580
Let's go, Vinny! In the oven in two
minutes.

385
00:24:05,360 --> 00:24:09,380
I finally got my pork tied up and ready
for the oven, but it has taken me much

386
00:24:09,380 --> 00:24:10,380
longer than I thought.

387
00:24:11,220 --> 00:24:15,240
How long is that going to take?

388
00:24:16,740 --> 00:24:17,739
Hour and a half.

389
00:24:17,740 --> 00:24:22,980
Okay. So, mate, in an hour and a half,
you're going to have 15 minutes till

390
00:24:22,980 --> 00:24:23,980
service?

391
00:24:25,040 --> 00:24:26,040
Cutting it fine.

392
00:24:26,260 --> 00:24:29,660
Yep. You know the drill, mate. As soon
as that service starts, there's no

393
00:24:29,660 --> 00:24:31,220
catching up, especially when you're by
yourself.

394
00:24:31,520 --> 00:24:32,520
Yep.

395
00:24:33,040 --> 00:24:36,320
I'm going to push my panic aside right
now and just keep pushing on.

396
00:24:37,960 --> 00:24:38,960
Yeah, Vinny!

397
00:24:39,800 --> 00:24:43,960
Full measure, I know that I've gotten
all that goodness out of those veggies

398
00:24:43,960 --> 00:24:45,920
and out of those bones.

399
00:24:47,560 --> 00:24:49,180
So I get that reducing down.

400
00:24:52,240 --> 00:24:53,260
Let's go, Vinny!

401
00:24:54,020 --> 00:24:55,680
I've started my salerac puree.

402
00:24:56,220 --> 00:24:58,920
Vinny is pumping the salerac out of it.

403
00:24:59,450 --> 00:25:03,630
But I'm a bit worried that I haven't
even started on my tiramisu tart at all.

404
00:25:07,490 --> 00:25:08,570
How's dessert looking?

405
00:25:08,830 --> 00:25:12,010
Dessert's looking good. Anglaise on that
one's done now. How many batches are you

406
00:25:12,010 --> 00:25:13,150
going to need for 23 portions?

407
00:25:13,430 --> 00:25:16,790
Three batches? Yep. The anglaise with
basil ice cream is finally done.

408
00:25:17,690 --> 00:25:19,630
I'm happy with the flavour.

409
00:25:19,910 --> 00:25:25,450
It's laced with basil and it finishes
with a beautiful bit of that white

410
00:25:25,450 --> 00:25:27,730
pepper. I need to get that churning in
an ice cream machine.

411
00:25:28,200 --> 00:25:31,660
Now I need to finish up doing my tomato
crinina. I've just got some strawberry

412
00:25:31,660 --> 00:25:33,000
here as well that will go through it.

413
00:25:33,700 --> 00:25:37,820
I just have to go off my own palate to
really find that point where I'm happy

414
00:25:37,820 --> 00:25:42,220
with the tomato flavor being there, the
acidity being there, the brightness

415
00:25:42,220 --> 00:25:46,100
being there, the balsamic having that
note underneath that you feel and you

416
00:25:46,100 --> 00:25:47,100
can taste.

417
00:25:47,300 --> 00:25:48,300
Yum.

418
00:25:50,420 --> 00:25:51,760
You have 19 minutes.

419
00:25:52,240 --> 00:25:55,360
19 minutes left to go before the
service. Come on!

420
00:26:08,010 --> 00:26:12,350
I know it's an ad for today. This is the
painful thing about Jerusalem

421
00:26:12,350 --> 00:26:15,870
artichokes. Yeah, they're a labour of
love, unfortunately. They are.

422
00:26:16,350 --> 00:26:19,150
I'm still cleaning these Jerusalem
artichokes.

423
00:26:20,270 --> 00:26:23,790
This is stressing me out a bit because I
am behind schedule.

424
00:26:26,430 --> 00:26:29,270
This has definitely taken some time.

425
00:26:30,110 --> 00:26:34,130
So I do need to find another gear. My
milk is almost ready.

426
00:26:34,780 --> 00:26:40,060
Um, to start my creme pat, need to get
these done for my chips and also for my

427
00:26:40,060 --> 00:26:41,600
puree. So, oh.

428
00:26:49,000 --> 00:26:50,320
Oh, you are kidding.

429
00:26:53,020 --> 00:26:55,620
The figs leave, oh my God, that's never
happened.

430
00:26:56,500 --> 00:26:57,500
They split.

431
00:26:57,900 --> 00:26:58,900
What, what?

432
00:26:59,180 --> 00:27:02,740
It, it, it, it, it, it, it split the
milk.

433
00:27:03,659 --> 00:27:06,140
I've done this so many times, it's never
split the middle.

434
00:27:07,340 --> 00:27:08,340
Do you have more?

435
00:27:09,340 --> 00:27:10,340
No.

436
00:27:14,400 --> 00:27:15,400
Okay.

437
00:27:15,680 --> 00:27:16,680
What's your plan B?

438
00:27:16,940 --> 00:27:20,020
Hey, mate, it's going to happen. Plan B,
it's going to happen.

439
00:27:22,920 --> 00:27:25,320
Alright, um, I need to...

440
00:27:25,860 --> 00:27:28,580
All right, I'm just going to workshop
some stuff. I may as well get another

441
00:27:28,580 --> 00:27:32,440
pot on, and if it tastes good, it tastes
good. If not, I'll pivot into something

442
00:27:32,440 --> 00:27:35,380
else. But I may as well have my options
open. Take a second. I need you to take

443
00:27:35,380 --> 00:27:38,680
a second. Trust me, it's going to be
worth it. Right now, you've just done

444
00:27:38,680 --> 00:27:41,700
three laps of the kitchen, and there
hasn't been anything done. Okay?

445
00:27:42,860 --> 00:27:44,600
So we need to just still stay calm.

446
00:27:45,080 --> 00:27:48,080
Adrenaline is a great thing, but it can
also be a bit of a curse as well. You

447
00:27:48,080 --> 00:27:49,260
can get yourself in a lot of trouble.

448
00:27:49,480 --> 00:27:50,480
Yep.

449
00:27:57,520 --> 00:28:01,220
Poor... Poor Petro. Why? Big leaf milk.
Is it curdled?

450
00:28:01,760 --> 00:28:02,760
How's Petro now?

451
00:28:03,040 --> 00:28:09,560
It seems rather... Petro, this is it.
It's the semi-final. You've done so

452
00:28:09,560 --> 00:28:11,380
well. Let's get you to the grand finale.

453
00:28:12,400 --> 00:28:18,600
An hour and a half before my diners come
through the door and my big leaf milk

454
00:28:18,600 --> 00:28:19,600
has curdled.

455
00:28:20,560 --> 00:28:21,820
I'm already under the pump.

456
00:28:22,100 --> 00:28:23,100
It needs to refocus.

457
00:28:23,260 --> 00:28:24,260
I don't have time for this.

458
00:28:28,139 --> 00:28:29,300
Get the milk on.

459
00:28:29,500 --> 00:28:32,660
I need to keep moving. I need to keep
getting all my elements done.

460
00:28:32,960 --> 00:28:37,320
Are you trying it again, Petro? Yeah.
I'm just going to heat it to a lot lower

461
00:28:37,320 --> 00:28:42,080
this time. Nice. Very fixable. Nice,
Petro. Don't overheat it this time. Oh,

462
00:28:42,100 --> 00:28:43,260
thank you, Captain Obvious.

463
00:28:44,440 --> 00:28:48,380
I still need to finish my Jerusalem
artichoke. Ah.

464
00:28:48,800 --> 00:28:51,420
And I've got to start thinking about
cooking this beef.

465
00:28:51,700 --> 00:28:53,120
Just got to put. Just got to put.

466
00:28:53,400 --> 00:28:54,400
Good work, Petro.

467
00:29:04,170 --> 00:29:05,390
Still trying to serve that granita.

468
00:29:10,130 --> 00:29:11,170
Just for your granita?

469
00:29:11,390 --> 00:29:14,770
Yep. Do you need that kind of done now?
Know what I mean?

470
00:29:16,170 --> 00:29:19,090
90 minutes until you start serving main.
Yep.

471
00:29:19,350 --> 00:29:21,610
That's a little bit scary for me. I
don't know how you're feeling.

472
00:29:22,590 --> 00:29:28,310
We need to get these pork done. We need
to find another gear here now. Get them

473
00:29:28,310 --> 00:29:29,310
in the oven.

474
00:29:32,660 --> 00:29:37,940
Less than an hour and a half ago, and I
realized that I've spent way too much

475
00:29:37,940 --> 00:29:39,320
time on my dessert.

476
00:29:40,420 --> 00:29:44,740
And I've only just started on the pork.

477
00:29:45,820 --> 00:29:51,100
It takes around an hour to actually cook
and rest an entire pork loin on its own.

478
00:29:51,820 --> 00:29:52,860
Keep going, Eric!

479
00:29:53,440 --> 00:29:56,680
And if I don't get it in now, I won't
have time to carve and serve.

480
00:29:57,340 --> 00:30:00,580
And I need to perforate the skin so that
it puffs up.

481
00:30:01,110 --> 00:30:04,230
brush some vinegar on the skin as well
and salt it heavily.

482
00:30:05,850 --> 00:30:12,270
So we've got three sauces to do. I've
got the Trevico that needs to be

483
00:30:12,270 --> 00:30:14,190
prepped. There's a lot of different
things.

484
00:30:15,170 --> 00:30:18,010
The pork, you're going to take it off
the bone.

485
00:30:18,810 --> 00:30:22,430
Slice it. Slice, yeah. Don't
underestimate how long that takes. Yeah.

486
00:30:22,470 --> 00:30:24,470
You know, to get it as good as you would
want it.

487
00:30:24,850 --> 00:30:26,830
Perfect. Going to take a fair bit of
time.

488
00:30:27,170 --> 00:30:28,170
Yeah.

489
00:30:28,350 --> 00:30:30,650
But I still need to finish up this
granita.

490
00:30:32,010 --> 00:30:33,710
Has Aaron still got the fiver?

491
00:30:34,190 --> 00:30:35,190
Yeah.

492
00:30:37,230 --> 00:30:39,230
I'm making sure my crumb is on point.

493
00:30:40,090 --> 00:30:42,330
This dessert has to be perfect.

494
00:30:42,710 --> 00:30:45,630
Jack, are you worried about Aaron?

495
00:30:46,030 --> 00:30:47,530
Mm-hmm. I'm really worried about him.

496
00:30:48,830 --> 00:30:53,250
OK, semi-finalists, your mains need to
go in one hour!

497
00:30:53,770 --> 00:30:54,509
Come on, guys!

498
00:30:54,510 --> 00:30:55,510
Let's go!

499
00:31:05,100 --> 00:31:08,000
Let's have a look at our list. All
right. I'm just rotating my fork around.

500
00:31:08,180 --> 00:31:11,680
Juice is reducing down. I've got my
celeriac taking away from my puree. The

501
00:31:11,680 --> 00:31:14,740
salad I will prepare now and the
dressing I'll do right now. Okay, so you

502
00:31:14,740 --> 00:31:18,940
need to do salad and the dressing for
the main. All other elements are either

503
00:31:18,940 --> 00:31:21,140
on or done. And I'll just do the glaze
right now too.

504
00:31:21,440 --> 00:31:22,440
Okay.

505
00:31:23,660 --> 00:31:24,660
Hey.

506
00:31:29,580 --> 00:31:30,820
Sorry, are you talking to me?

507
00:31:32,650 --> 00:31:35,630
How's dessert looking? I need to get
started on my tart. Mate,

508
00:31:37,370 --> 00:31:43,770
I feel like we need to start kicking
jobs off. Yeah. I know that I do need to

509
00:31:43,770 --> 00:31:45,010
start my tiramisu tart.

510
00:31:46,670 --> 00:31:48,650
Just want to make my glaze quickly.

511
00:31:49,230 --> 00:31:50,230
Cheers, Vinny.

512
00:31:52,430 --> 00:31:56,490
I finally got all my elements done for
my dessert course. What do I need?

513
00:31:56,910 --> 00:31:57,910
XO next, Darren.

514
00:31:58,710 --> 00:31:59,710
You got...

515
00:32:00,510 --> 00:32:01,950
Scallops and shrimp soaking, or?

516
00:32:02,170 --> 00:32:03,170
Not yet.

517
00:32:03,510 --> 00:32:04,510
Right.

518
00:32:04,970 --> 00:32:07,770
Aaron, we've got to get XO working.
We've got to get XO working. We need to

519
00:32:07,770 --> 00:32:08,689
find a gear. Yeah.

520
00:32:08,690 --> 00:32:09,690
Got it? Yep.

521
00:32:10,250 --> 00:32:12,190
Time is really ticking.

522
00:32:12,390 --> 00:32:13,790
Yep. Yeah, got a motor, got a motor.

523
00:32:14,010 --> 00:32:19,130
But I know that I've spent way more time
than I thought I would.

524
00:32:19,350 --> 00:32:21,170
Let's go, XO, XO, XO.

525
00:32:21,570 --> 00:32:24,690
Now I'm really short on time for the
elements for my main.

526
00:32:25,830 --> 00:32:29,530
Yeah, a lot to do. In the time I've got
to get my XO sauce done.

527
00:32:30,080 --> 00:32:34,660
my jus sorted and also look at making my
meat and mustard for the mains i really

528
00:32:34,660 --> 00:32:38,980
wanted to prove that i can think like a
chef come on aaron you can do it but

529
00:32:38,980 --> 00:32:44,160
i've just completely blown my entire
process out the window we want to try

530
00:32:44,160 --> 00:32:51,060
and have full prep done so we can get a
plate up oh man oh my god we need to

531
00:32:51,060 --> 00:32:52,240
taste every element together

532
00:32:54,720 --> 00:32:58,920
We are well into this prep time now and
Andy is worried.

533
00:32:59,140 --> 00:33:02,440
Vinny, tart shells, tart shells, tart
shells, tart shells. He's getting more

534
00:33:02,440 --> 00:33:03,440
and more concerned.

535
00:33:03,700 --> 00:33:07,100
In the next half an hour, you need to
cook your beef. Come on, find that gear.

536
00:33:07,220 --> 00:33:10,700
All three boys, Aaron, Petro and Vinny,
might not be ready in time.

537
00:33:10,960 --> 00:33:14,200
How long until that stock comes out of
the pressure cooker? One minute. They

538
00:33:14,200 --> 00:33:17,140
need to knuckle the hell down.

539
00:33:17,420 --> 00:33:18,420
Find another gear.

540
00:33:18,820 --> 00:33:23,020
Absolutely go, go, go, go, go. Don't
push now. It's going to be a disaster.

541
00:33:23,380 --> 00:33:24,380
Yep, yep.

542
00:33:51,470 --> 00:33:52,470
Here they come.

543
00:33:53,570 --> 00:33:55,290
The diners are here!

544
00:33:56,570 --> 00:33:59,470
You only have 30 minutes to go!

545
00:34:04,770 --> 00:34:05,410
The

546
00:34:05,410 --> 00:34:17,050
diners

547
00:34:17,050 --> 00:34:18,050
have arrived.

548
00:34:19,150 --> 00:34:23,530
But... Cleaning these artichokes has
taken me forever.

549
00:34:24,370 --> 00:34:26,290
Colin, got to get this puree on as quick
as you can.

550
00:34:26,909 --> 00:34:31,949
This is behind schedule, so I have to
push really hard if I'm going to make

551
00:34:31,949 --> 00:34:32,949
service on time.

552
00:34:34,310 --> 00:34:38,350
I think I'm just running on pure
adrenaline at the moment, but I am

553
00:34:38,350 --> 00:34:39,350
finally done.

554
00:34:40,090 --> 00:34:43,190
I'm going to combine it with parsnip to
make my puree.

555
00:34:44,350 --> 00:34:45,969
Now I need to get on to my beef.

556
00:34:46,170 --> 00:34:47,170
Oh, my God.

557
00:34:49,529 --> 00:34:52,170
I'm searing off my eye fillet.

558
00:34:52,889 --> 00:34:55,770
The hibachi's been a very defining part
of my journey.

559
00:34:56,230 --> 00:35:00,130
It has burnt me, it has loved me. It's
kind of been like a relationship. I have

560
00:35:00,130 --> 00:35:04,330
my ups and downs with it, but I still
love it at the end of the day. So let's

561
00:35:04,330 --> 00:35:04,968
go again.

562
00:35:04,970 --> 00:35:05,970
Nice, Petro.

563
00:35:06,310 --> 00:35:07,550
Keep an eye on the hot spots.

564
00:35:08,110 --> 00:35:10,030
Surely we should just get a barbecue at
this rate.

565
00:35:10,990 --> 00:35:12,430
Why aren't we stealing the hibachi?

566
00:35:13,970 --> 00:35:18,110
This is going to be really hard to get
the consistency right. What's Petro

567
00:35:18,110 --> 00:35:19,110
doing?

568
00:35:19,180 --> 00:35:22,580
It's hard enough just to cook one
perfect, let alone eight logs.

569
00:35:23,440 --> 00:35:24,440
They're all really difficult.

570
00:35:25,420 --> 00:35:26,420
How are we looking?

571
00:35:26,520 --> 00:35:30,000
Andy, I've gotten the meat on. I've just
been doing one-minute rotations just to

572
00:35:30,000 --> 00:35:31,000
get a nice sear.

573
00:35:31,080 --> 00:35:32,080
Let's go, mate.

574
00:35:32,540 --> 00:35:37,320
This next 15 minutes is going to set you
up. It'll either be where you succeed or

575
00:35:37,320 --> 00:35:38,320
you fall behind the other team.

576
00:35:39,480 --> 00:35:42,800
I've had so many cooks on the hibachi,
and this is definitely the most

577
00:35:42,800 --> 00:35:43,800
important one yet.

578
00:35:44,060 --> 00:35:45,140
We can do it, Petro.

579
00:35:45,340 --> 00:35:46,340
Keep moving.

580
00:35:48,520 --> 00:35:49,520
Get the knee!

581
00:35:49,780 --> 00:35:50,780
Lock in!

582
00:35:51,460 --> 00:35:52,560
I'm behind right now.

583
00:35:53,520 --> 00:35:56,580
Everything's going on for my main
course, and I'm trying to do 50 things

584
00:35:56,580 --> 00:36:00,180
at once. I've got my pork in the oven.
Oh, that pork looks so good.

585
00:36:00,620 --> 00:36:02,480
I've got my jus reducing down.

586
00:36:03,540 --> 00:36:05,740
Tart shells, tart shells, tart shells,
tart shells.

587
00:36:06,460 --> 00:36:08,680
So now I need to get on to my dessert
element.

588
00:36:09,700 --> 00:36:10,700
What was I getting?

589
00:36:11,520 --> 00:36:12,520
Butter.

590
00:36:12,900 --> 00:36:15,200
Let's use every second of that clock,
brother.

591
00:36:17,770 --> 00:36:20,970
For my tiramisu tart shell, I'm using a
wattle seed tart crust.

592
00:36:21,430 --> 00:36:23,590
Wattle seed is one of my faves.

593
00:36:25,250 --> 00:36:30,190
It's got like a really deep coffee nutty
flavour, which is perfect for a tiramisu

594
00:36:30,190 --> 00:36:31,590
tart. Yeah, Vinny.

595
00:36:31,930 --> 00:36:37,210
I'm no expert on tarts, but I know that
the tart shell needs to be nice and

596
00:36:37,210 --> 00:36:38,670
crumbly, but still hold its shape.

597
00:36:39,310 --> 00:36:41,810
Has Vinny started any of his other
dessert components?

598
00:36:47,500 --> 00:36:52,300
So my tiramisu tart is going to be a
layered tart and I'll be setting each

599
00:36:52,300 --> 00:36:56,520
layer in the tart before I add the next,
which is really going to take some time.

600
00:36:56,760 --> 00:37:02,400
Keep going, Vinny. Keep going, mate. The
first layer is going to be a chocolate

601
00:37:02,400 --> 00:37:06,480
cremeux with a chocolate liqueur. I want
it to be nice and rich and chocolatey

602
00:37:06,480 --> 00:37:09,040
and have the texture of a really nice
set custard.

603
00:37:10,500 --> 00:37:14,180
The second layer of my tart is going to
be a coffee liqueur gel.

604
00:37:14,800 --> 00:37:18,980
I need to make sure that the flavour
profile is definitely tiramisu and I'm

605
00:37:18,980 --> 00:37:21,600
making a top layer of mascarpone and
Bailey's cream.

606
00:37:21,980 --> 00:37:22,980
Go Vinny!

607
00:37:23,600 --> 00:37:28,660
I think I'm channelling my Italian
heritage and making tarts are not the

608
00:37:28,660 --> 00:37:29,660
easiest thing.

609
00:37:29,800 --> 00:37:34,040
This is really ambitious, but if I can
pull them off, I feel like this is going

610
00:37:34,040 --> 00:37:35,040
to show a bit of growth.

611
00:37:36,500 --> 00:37:38,500
Time is really ticking. Yep.

612
00:37:39,190 --> 00:37:43,470
Okay, we need to get as many pans as you
can on. Yep. Shallow pans so that it can

613
00:37:43,470 --> 00:37:44,650
come down as quick as we can.

614
00:37:45,090 --> 00:37:50,310
I'm trying to play catch up, rushing to
get all my elements ready for my main

615
00:37:50,310 --> 00:37:51,310
course.

616
00:37:51,690 --> 00:37:53,250
My jus still needs to reduce.

617
00:37:54,350 --> 00:37:58,350
I'm still working on my XO sauce. How
are we feeling about this Mito mustard?

618
00:37:59,130 --> 00:38:00,130
Mate,

619
00:38:01,650 --> 00:38:05,290
if you're content on it and you feel
like it's absolutely necessary for this

620
00:38:05,290 --> 00:38:08,070
dish, then do it. Yep. I'm just looking
at the time.

621
00:38:09,040 --> 00:38:11,680
If you can do it and you want it on the
plate, it's all yours.

622
00:38:11,980 --> 00:38:12,980
It's up.

623
00:38:15,060 --> 00:38:18,580
This miso mustard is actually going to
be really tricky to make and balance.

624
00:38:19,200 --> 00:38:23,180
But if I don't get it on the plate, I
don't know if it'll just throw off the

625
00:38:23,180 --> 00:38:24,180
balance of the dish.

626
00:38:25,000 --> 00:38:28,960
This jus, I want it to be unctuous. I'm
full of that veal and pork flavor.

627
00:38:29,480 --> 00:38:30,480
That's murder, Aaron.

628
00:38:30,800 --> 00:38:36,140
So an extra sauce is just a seasoning.
It's got to have texture, but also have

629
00:38:36,140 --> 00:38:37,400
that hit of chili.

630
00:38:37,900 --> 00:38:42,540
I want the red miso mustard to have an
earthiness from the miso, the zinginess

631
00:38:42,540 --> 00:38:45,480
from the mustard, the acidity from some
rice wine vinegar.

632
00:38:46,100 --> 00:38:49,260
This is the menu I want to do. This is
the sauce that I need on the plate.

633
00:38:49,300 --> 00:38:53,580
There's a whole trifecta of flavors that
I've thought about, and I'm not about to

634
00:38:53,580 --> 00:38:54,580
let go of it.

635
00:38:55,020 --> 00:38:59,960
Vinny, Aaron, Petro, we need to get
plates out in less than 10 minutes.

636
00:39:00,920 --> 00:39:04,600
So you need to start really moving, like
as fast as you've ever moved in this

637
00:39:04,600 --> 00:39:06,280
kitchen. This next 10 minutes.

638
00:39:06,650 --> 00:39:10,310
like your spot in the grand finale,
that's what's on the line. If we don't

639
00:39:10,310 --> 00:39:12,270
push now, it's going to be a disaster.

640
00:39:16,290 --> 00:39:17,290
Vinny, where we at?

641
00:39:18,450 --> 00:39:20,670
How long until we can start focusing on
these mates?

642
00:39:20,930 --> 00:39:22,270
We're done. I'm done with the dessert.

643
00:39:22,870 --> 00:39:26,970
So in the next three minutes? Yep, yep,
that'll be done. Get that done, clean

644
00:39:26,970 --> 00:39:30,130
this down, set up boards for the porch
header. Yep. It's go time.

645
00:39:30,430 --> 00:39:32,870
I need to put my tiramisu touch element
aside.

646
00:39:34,070 --> 00:39:35,270
It's all systems go.

647
00:39:37,430 --> 00:39:41,750
My porchetta has sent me behind
schedule, but the crackling is nice and

648
00:39:41,750 --> 00:39:42,750
crunchy.

649
00:39:48,210 --> 00:39:52,390
I'm really happy with my porchetta, but
there is so much to do before service.

650
00:39:52,850 --> 00:39:56,290
I need to get all my tart shells into
the oven. They need to start cooking now

651
00:39:56,290 --> 00:39:57,670
or I'm not going to have enough time to
fill them.

652
00:39:58,970 --> 00:40:04,670
I'm doing four tarts, which is good that
I got four tarts done in like 15

653
00:40:04,670 --> 00:40:05,830
minutes, so that's pretty good.

654
00:40:06,380 --> 00:40:10,520
I need to bake them for at least 20 to
25 minutes before I can actually start

655
00:40:10,520 --> 00:40:11,520
even filling them.

656
00:40:12,900 --> 00:40:15,400
Okay, how long till we can start sending
some food, lads?

657
00:40:15,720 --> 00:40:16,720
Come on.

658
00:40:18,220 --> 00:40:19,220
Good thickness.

659
00:40:19,760 --> 00:40:20,980
Nice work, Petro.

660
00:40:22,220 --> 00:40:23,660
Beautiful paste, Petro.

661
00:40:24,720 --> 00:40:26,800
Now I'm just going to strain it. Here,
I'll hold that.

662
00:40:27,420 --> 00:40:29,260
I feel like I'm getting back on track.

663
00:40:29,900 --> 00:40:31,440
Looks smooth, Petro.

664
00:40:32,340 --> 00:40:35,700
My creme patte has the aromatic flavour
of fig leaf.

665
00:40:36,190 --> 00:40:37,570
I have made my choux pastry.

666
00:40:38,010 --> 00:40:39,670
Now I need to get onto my beef.

667
00:40:41,010 --> 00:40:44,990
So at the moment of truth, you start to
cut.

668
00:40:45,490 --> 00:40:49,330
I'm hoping that when I cut into this
meat, it should be pink all the way

669
00:40:49,330 --> 00:40:51,310
through and a beautiful medium red.

670
00:40:56,630 --> 00:40:57,630
Wow, Pedro!

671
00:40:58,010 --> 00:40:59,010
Yes!

672
00:40:59,590 --> 00:41:00,830
Are you happy with all this?

673
00:41:01,110 --> 00:41:02,170
I think so.

674
00:41:03,270 --> 00:41:04,290
I feel pretty good.

675
00:41:04,650 --> 00:41:08,310
How much better do they look after being
on that watch? A million times better,

676
00:41:08,390 --> 00:41:10,810
Andy. Are we thanking me now? Yes, I am.

677
00:41:11,490 --> 00:41:13,550
You made the decision, mate, so it's all
yours.

678
00:41:14,430 --> 00:41:17,470
Yeah, Petra. Beautiful, Petra. Bring it
home, mate. Come on.

679
00:41:17,970 --> 00:41:24,430
Okay, everyone, come with me in ten,
nine, eight, seven,

680
00:41:24,830 --> 00:41:26,630
six, five.

681
00:41:36,710 --> 00:41:40,250
Petro, we're going to go five plates at
a time, okay? Got to start sending food.

682
00:41:41,110 --> 00:41:42,970
Now, I know it's been frantic.

683
00:41:43,610 --> 00:41:45,850
Take a breath. You've done all the hard
work.

684
00:41:46,210 --> 00:41:49,790
Let's make sure it looks as beautiful on
the plate as it does off.

685
00:41:50,050 --> 00:41:51,130
It is go time.

686
00:41:52,170 --> 00:41:56,570
And I start by laying down my Jerusalem
artichoke puree.

687
00:41:56,950 --> 00:42:01,410
This parsnip and Jerusalem artichoke
puree cost me a lot of time earlier, but

688
00:42:01,410 --> 00:42:03,230
I'm really glad that I did with it.

689
00:42:04,270 --> 00:42:09,170
Put my artichoke chips, my pine
mushrooms, micro herbs.

690
00:42:09,430 --> 00:42:10,430
Go, Petro!

691
00:42:10,530 --> 00:42:13,250
And then I put my piece of beef right
next to it.

692
00:42:13,730 --> 00:42:16,150
We've got to start getting plates out.
Let's go. Come on, come on.

693
00:42:17,070 --> 00:42:18,830
I've worked really hard to be here.

694
00:42:19,610 --> 00:42:21,490
Beautiful, Petro. Gorgeous.

695
00:42:22,010 --> 00:42:26,690
I was the last contestant to make it on
MasterChef. So I think it would be so

696
00:42:26,690 --> 00:42:28,830
special to make the grand finale.

697
00:42:29,110 --> 00:42:31,110
I think it would really prove that I'm
doing the right thing.

698
00:42:31,520 --> 00:42:33,300
It's looking really good, mate. It's
looking really good. Well done.

699
00:42:33,620 --> 00:42:36,400
Let's go. Try and pick up the pace here.
Keep everything nice and hot.

700
00:42:36,900 --> 00:42:37,900
Service, please.

701
00:42:39,320 --> 00:42:40,320
Did you send?

702
00:42:40,560 --> 00:42:41,419
Yes.

703
00:42:41,420 --> 00:42:45,460
Okay. Now, the next lot, exactly the
same. Yes. Nice work.

704
00:43:00,590 --> 00:43:02,490
This is Petro's main course.

705
00:43:02,910 --> 00:43:08,430
It's beef tenderloin, pine mushroom jus,
artichoke and parsnip puree, and

706
00:43:08,430 --> 00:43:09,430
artichoke quips.

707
00:43:10,310 --> 00:43:12,850
I'll tell you what, I really love
Petro's plating.

708
00:43:13,270 --> 00:43:18,330
The way that he's arranged a Jerusalem
artichoke and pine mushroom forest on

709
00:43:18,330 --> 00:43:21,950
the side, you can tell that he's come
quite a distance from where he started.

710
00:43:22,110 --> 00:43:23,110
That's right, absolutely.

711
00:43:23,310 --> 00:43:24,430
Let's take a look.

712
00:43:41,410 --> 00:43:44,370
My goodness, this is so delicious.

713
00:43:44,890 --> 00:43:49,570
I love it. And I think every element is
shining on the plate. The beef tongue

714
00:43:49,570 --> 00:43:50,990
alone is cooked to perfection.

715
00:43:51,190 --> 00:43:52,590
It's just melt in your mouth.

716
00:43:53,490 --> 00:43:59,150
It's charred just enough so that it's
got this lovely crust on the outside and

717
00:43:59,150 --> 00:44:01,450
just enough smokiness.

718
00:44:01,650 --> 00:44:05,190
And I love the choice of ingredients.
You know, he's really lent into the

719
00:44:05,190 --> 00:44:06,190
seasonality.

720
00:44:06,860 --> 00:44:11,520
The Jerusalem artichoke puree is so
lovely and silky, and I also love the

721
00:44:11,520 --> 00:44:12,499
pine mushrooms.

722
00:44:12,500 --> 00:44:15,780
I thought that they wouldn't kick
enough, but I actually really love how

723
00:44:15,780 --> 00:44:19,700
they've got this really earthy nuttiness
to them. I think he's done a brilliant

724
00:44:19,700 --> 00:44:20,700
job.

725
00:44:21,220 --> 00:44:23,660
The mash is absolutely a delight.

726
00:44:24,100 --> 00:44:28,840
The pasta combining with the Jerusalem
artichokes is absolutely very well done.

727
00:44:29,220 --> 00:44:32,780
The crisp, you can see the crispiness,
which is very welcome.

728
00:44:33,720 --> 00:44:35,360
A fantastic accomplishment.

729
00:44:36,430 --> 00:44:41,770
My favorite thing on that plate is
absolutely the Jerusalem artichoke

730
00:44:41,770 --> 00:44:42,770
puree.

731
00:44:43,250 --> 00:44:48,450
It's got this otherworldly sweetness,
and it's still really light, so it

732
00:44:48,450 --> 00:44:53,770
doesn't bog you down. And I think the
fact that the jus is on the thinner

733
00:44:53,770 --> 00:44:57,570
side, those two elements work together
for me. Yeah, they do. I think you still

734
00:44:57,570 --> 00:45:02,850
retain the subtle earthiness of the pine
mushroom in his jus. So in terms of

735
00:45:02,850 --> 00:45:05,770
balancing flavors, I think you've
absolutely nailed it.

736
00:45:06,160 --> 00:45:10,240
When it comes to the beef, I am so glad
that Petro used the hibachi.

737
00:45:10,620 --> 00:45:13,300
He really managed to get that
caramelization.

738
00:45:13,860 --> 00:45:15,280
Petro's done a beautiful job.

739
00:45:17,280 --> 00:45:18,280
Chip.

740
00:45:18,900 --> 00:45:22,940
Come on, Petro. We got this, mate. We
got this, mate. Thanks. Thanks, mate.

741
00:45:25,640 --> 00:45:26,640
Got it?

742
00:45:26,880 --> 00:45:30,880
This has now hit me that it's really
happening. Like, the service is really

743
00:45:30,880 --> 00:45:32,900
happening. Come on, Aaron. Let's go.
Keep moving.

744
00:45:33,300 --> 00:45:35,200
I've really pushed myself.

745
00:45:35,820 --> 00:45:40,940
And my sauces are ready. Chivito is
charred and glazed. The pork skin is

746
00:45:40,940 --> 00:45:42,960
crackly. It's crunchy.

747
00:45:43,300 --> 00:45:44,300
How are we looking, Aaron?

748
00:45:48,000 --> 00:45:50,400
Aaron? Yep? That pork is on its own.

749
00:46:05,950 --> 00:46:06,950
You happy?

750
00:46:07,190 --> 00:46:08,169
Not really.

751
00:46:08,170 --> 00:46:09,109
Touch under?

752
00:46:09,110 --> 00:46:13,910
Service is about to start and my pork is
under.

753
00:46:15,690 --> 00:46:16,468
Over under?

754
00:46:16,470 --> 00:46:21,850
Yeah. I'm just really annoyed right now
because I know that I needed the pork to

755
00:46:21,850 --> 00:46:26,530
go into the lot earlier. Really starting
to feel a sense of fear and doubt now

756
00:46:26,530 --> 00:46:29,190
and creep in. Okay, what are we going to
do about it? Touch it on the flat top?

757
00:46:29,250 --> 00:46:29,968
We're going to have to.

758
00:46:29,970 --> 00:46:31,010
Hang on, hang on, hang on.

759
00:46:31,350 --> 00:46:32,890
Get all of them done for that? Yep.

760
00:46:33,130 --> 00:46:35,210
Just so you don't have one on there,
you've got to keep coming back to the

761
00:46:35,210 --> 00:46:36,009
pork head.

762
00:46:36,010 --> 00:46:39,710
But part of being a chef is knowing when
to pivot and how to pivot.

763
00:46:39,970 --> 00:46:42,390
I've just got the chorizo off. I know
the flat top's hot.

764
00:46:42,590 --> 00:46:46,470
I've got to slice this pork. It's got to
hit the flat top, sear on both sides,

765
00:46:46,610 --> 00:46:49,090
make sure it doesn't overcook, cut to
serve.

766
00:46:51,470 --> 00:46:53,330
I know that I can do this.

767
00:46:53,650 --> 00:46:56,570
I've just got to get it a little bit
more cooked and it'll be ready.

768
00:47:05,520 --> 00:47:07,100
I need to get my main fence out.

769
00:47:07,800 --> 00:47:08,800
You starting to cut?

770
00:47:09,100 --> 00:47:10,220
Yep. Let's have a look.

771
00:47:11,880 --> 00:47:14,700
You know how you've got your Italian
portion?

772
00:47:14,940 --> 00:47:17,380
Yeah, we're not doing that today. Bring
it back a little bit.

773
00:47:17,760 --> 00:47:21,800
I think like one finger. One finger. One
finger. Now's the time we can refine it.

774
00:47:21,840 --> 00:47:22,840
Yep.

775
00:47:28,620 --> 00:47:33,200
My pork head up is just super juicy, and
you can still see that beautiful swirl

776
00:47:33,200 --> 00:47:34,460
with that green marinade inside.

777
00:47:34,700 --> 00:47:35,700
I'm so happy.

778
00:47:36,580 --> 00:47:38,600
Vinny, how long? I'm good to start
plating up.

779
00:47:41,400 --> 00:47:42,620
Let's see it, Vinny, come on!

780
00:47:43,780 --> 00:47:49,100
To plate up my main course, I start off
with a dollop of my celeriac puree, rest

781
00:47:49,100 --> 00:47:54,860
my pork head on top of that, lay across
my ridiculous big salad, and two

782
00:47:54,860 --> 00:47:56,180
sprinkles of that pork shoot.

783
00:47:57,100 --> 00:47:58,100
Service, please.

784
00:47:58,280 --> 00:47:59,280
Yeah, finish!

785
00:48:00,340 --> 00:48:07,000
I feel like this dish really shows how
far I've come as a cook

786
00:48:07,000 --> 00:48:11,240
and right now I'm really feeling in the
zone and I'm in a really good flow.

787
00:48:12,020 --> 00:48:16,080
I feel like the flavours going on this
plate are just so me. I'm so proud.

788
00:48:16,800 --> 00:48:18,860
Keep pushing now. Let's go.

789
00:48:20,420 --> 00:48:24,100
I still have dessert lingering in the
back of my mind because I still need to

790
00:48:24,100 --> 00:48:25,520
finish my tiramisu tart.

791
00:48:28,490 --> 00:48:29,490
Here it comes.

792
00:48:32,730 --> 00:48:39,690
Thank you. Look at the size of that.
That is one giant hunk of meat.

793
00:48:40,530 --> 00:48:41,530
Wow.

794
00:48:42,710 --> 00:48:44,570
It's very Vinnie.

795
00:48:58,580 --> 00:49:01,400
ginormous. But I can't wait to taste it.
It looks delicious. It looks delicious.

796
00:49:01,540 --> 00:49:02,540
Yeah.

797
00:49:02,720 --> 00:49:03,900
Look at that crackling.

798
00:49:06,500 --> 00:49:09,680
Sounds good.

799
00:49:19,880 --> 00:49:21,360
Whoa. Whoa.

800
00:49:25,300 --> 00:49:29,580
I think it's Such an unapologetically
vinny dish.

801
00:49:30,880 --> 00:49:36,000
It's really generous, just, you know,
very unpretentious. And the flavours are

802
00:49:36,000 --> 00:49:41,260
the same. The crackling is really
beautifully done. Like, mine is crunchy

803
00:49:41,260 --> 00:49:42,460
all the way around.

804
00:49:42,780 --> 00:49:47,280
I love the celeriac puree, and I think
that the sauce is really, really tasty.

805
00:49:47,540 --> 00:49:48,860
I really enjoyed the dish.

806
00:49:49,100 --> 00:49:50,600
The crackling is divine.

807
00:49:52,140 --> 00:49:55,520
I love the glaze on there. There's that
tang from the honey.

808
00:49:56,520 --> 00:50:03,000
When I crunched down on it, my skull was
reverberating because it was so brittle

809
00:50:03,000 --> 00:50:08,060
and so crunchy. So I love that. And I
think Vinny's done a pretty good job

810
00:50:08,060 --> 00:50:09,060
overall.

811
00:50:09,980 --> 00:50:12,420
It's a very, very tasty plate of food.

812
00:50:12,980 --> 00:50:17,940
This dish is very much big-hearted, like
Vinny.

813
00:50:18,480 --> 00:50:22,520
The first thing that really, really
seduced me the most is the sauce.

814
00:50:23,120 --> 00:50:24,780
It's the right consistency.

815
00:50:25,710 --> 00:50:31,450
And it really matched with this pork
liver. And the second thing which I

816
00:50:31,450 --> 00:50:34,450
really love is the celeriac mash.

817
00:50:34,970 --> 00:50:39,010
It's just silky, creamy, very well
seasoned, and very earthy.

818
00:50:39,830 --> 00:50:42,950
The radicchio, sweet and bitterness,
great.

819
00:50:43,430 --> 00:50:45,130
And the pigs are fantastic.

820
00:50:46,170 --> 00:50:48,470
Now, the pork liver.

821
00:50:49,850 --> 00:50:53,950
My concern is that there is some fat
that has not been dissolved.

822
00:50:55,180 --> 00:50:59,340
And it looks like there is a bit of
inconsistency in delivering this pork

823
00:50:59,340 --> 00:51:00,340
etta.

824
00:51:04,200 --> 00:51:05,200
Okay, are you plating?

825
00:51:06,040 --> 00:51:07,840
Yes, chef. Aaron, we want a plate over
here.

826
00:51:08,360 --> 00:51:09,380
We want a plate over here.

827
00:51:09,780 --> 00:51:12,180
My head right now is finny.

828
00:51:13,740 --> 00:51:14,738
Diners are waiting.

829
00:51:14,740 --> 00:51:16,500
We can't keep them waiting anymore.

830
00:51:18,170 --> 00:51:19,630
Come on, Aaron. Come on, mate. Let's go.

831
00:51:20,110 --> 00:51:22,450
Mane's looking pretty good. The pork's
crispy.

832
00:51:23,370 --> 00:51:25,870
It's cooked through, juicy, so I'm happy
with that.

833
00:51:26,590 --> 00:51:30,890
We had some hiccups on the way. I was
behind for a while there.

834
00:51:31,350 --> 00:51:35,690
Now I'm feeling the momentum. I'm so
happy that I got to get all these sauces

835
00:51:35,690 --> 00:51:39,930
on the plate. I've got my XO sauce, I've
got my pork jus, and I've got the miso

836
00:51:39,930 --> 00:51:41,090
mustard. Okay.

837
00:51:42,010 --> 00:51:45,670
David. I'm feeling the flow. I feel like
this is working.

838
00:51:46,140 --> 00:51:49,700
Beautiful, Aaron. Beautiful, mate. It
looked exactly the way I wanted it.

839
00:51:50,020 --> 00:51:51,020
Service, please.

840
00:51:51,100 --> 00:51:52,058
Lovely, Aaron.

841
00:51:52,060 --> 00:51:53,060
Let's go.

842
00:51:57,740 --> 00:51:58,740
Thank you.

843
00:51:59,740 --> 00:52:00,740
Okay.

844
00:52:01,300 --> 00:52:02,300
Aaron's main.

845
00:52:02,960 --> 00:52:06,140
Pork. The charred Treviso. Pork and veal
jus.

846
00:52:07,100 --> 00:52:08,100
XO glaze.

847
00:52:08,780 --> 00:52:09,960
And miso mustard.

848
00:52:10,480 --> 00:52:12,820
So I guess you have it all together,
right? Yeah.

849
00:52:13,780 --> 00:52:15,560
And a little bit of the mustard, I
guess.

850
00:52:35,920 --> 00:52:39,560
I think the pork is cooked really
beautifully, really nice and juicy and

851
00:52:39,560 --> 00:52:43,920
tender. But I'm afraid that's the only
thing that's working on the plate for

852
00:52:43,920 --> 00:52:49,560
me. I feel like everything else is just
fighting on my palate.

853
00:52:49,820 --> 00:52:53,360
And I think because he's always trying
to do this fusion thing, right, with

854
00:52:53,360 --> 00:52:54,218
fine dining.

855
00:52:54,220 --> 00:52:58,260
You have to learn to create dynamism by
pulling back on some elements and

856
00:52:58,260 --> 00:52:59,860
letting some other elements dominate.

857
00:53:00,460 --> 00:53:02,840
And then the intensity of the miso
mustard.

858
00:53:03,770 --> 00:53:07,490
It's just such a clash with the XO.

859
00:53:08,150 --> 00:53:11,810
So, I'm worried for Aaron.

860
00:53:12,210 --> 00:53:19,090
It feels to me like Aaron taking Frenchy
techniques, Asian flavours, and

861
00:53:19,090 --> 00:53:22,430
trying to sort of force them all
together on one plate, where I think he

862
00:53:22,430 --> 00:53:26,010
should have leaned harder into the
French technique. I think Aaron could

863
00:53:26,010 --> 00:53:27,970
have gotten away with that beautiful
pork.

864
00:53:28,170 --> 00:53:31,110
The jus, there's no relief.

865
00:53:31,510 --> 00:53:32,650
For me, it's taken away.

866
00:53:33,200 --> 00:53:34,520
The miso mastered.

867
00:53:35,120 --> 00:53:40,620
I'm left on my chair baffled. Why did he
come up with this where that sauce is so

868
00:53:40,620 --> 00:53:42,580
good? Yes. So fantastic.

869
00:53:43,520 --> 00:53:47,340
If Aaron wants a spot in that grand
finale, he needs to absolutely blow us

870
00:53:47,340 --> 00:53:48,340
away with his dessert.

871
00:53:48,360 --> 00:53:49,360
Oh, yes.

872
00:53:49,500 --> 00:53:50,500
Big time.

873
00:53:50,680 --> 00:53:51,740
OK, service, please.

874
00:53:52,360 --> 00:53:53,360
Service, please.

875
00:53:56,700 --> 00:53:57,700
That's half the job.

876
00:53:57,960 --> 00:53:59,200
Half the job. OK.

877
00:53:59,610 --> 00:54:02,170
Thank you. We cleaned down. Yep. We set
up for dessert service.

878
00:54:02,390 --> 00:54:04,070
Yep. Hey, nice work. Thank you.

879
00:54:04,730 --> 00:54:08,850
My mains are done, all sent out, but now
comes the other hard part.

880
00:54:09,110 --> 00:54:12,870
My tarts are in the oven. I really
wanted to have at least one layer of my

881
00:54:12,870 --> 00:54:16,210
tarts filled before main service, and I
still haven't even started.

882
00:54:16,730 --> 00:54:19,810
This is just another last push that I
need to get done.

883
00:54:32,440 --> 00:54:34,300
Vinny! Have you seen these tart shells?

884
00:54:35,780 --> 00:54:37,560
Hey? Have you seen these tart shells?

885
00:54:39,300 --> 00:54:40,820
They've shrunk so much.

886
00:54:42,880 --> 00:54:43,920
Why have they done that?

887
00:54:45,040 --> 00:54:46,400
They needed a lot of rest.

888
00:54:48,600 --> 00:54:49,600
Oh, no.

889
00:54:50,300 --> 00:54:53,160
They have shrunken so much.

890
00:54:53,420 --> 00:54:55,260
Oh, man, you're going to have your work
cut out for you on them.

891
00:55:04,580 --> 00:55:05,680
Hold on, sorry, hold on.

892
00:55:06,720 --> 00:55:08,060
Have you seen these tar shells?

893
00:55:08,800 --> 00:55:13,060
I cannot believe my eyes. These tar
shells, they have shrunk so much.

894
00:55:13,820 --> 00:55:15,900
Oh, man, you're going to have your work
cut out before you fill them.

895
00:55:16,980 --> 00:55:20,260
I'm definitely starting to worry now.
That's not going to leave me a lot of

896
00:55:20,260 --> 00:55:21,820
wiggle room to layer this tar.

897
00:55:23,060 --> 00:55:24,460
You can't do much about it now.

898
00:55:24,720 --> 00:55:25,880
Yeah. Are you taking them out?

899
00:55:26,400 --> 00:55:30,760
I am so disappointed because I am so
close to the finish and this could cost

900
00:55:30,760 --> 00:55:32,100
me my spot in the grand finale.

901
00:55:35,879 --> 00:55:38,480
Vinny Tuchel has shrunk considerably.

902
00:55:38,720 --> 00:55:39,960
What are we scared about?

903
00:55:40,380 --> 00:55:43,420
Considerably. He is going to have a real
tough time filling those.

904
00:55:43,940 --> 00:55:45,700
He's going to be lucky to get one in
that.

905
00:55:45,900 --> 00:55:47,580
Yeah, that's for sure. It's going to be
really difficult.

906
00:55:48,000 --> 00:55:51,200
He's just not getting fixated on it.
Yeah. And he's moving with great

907
00:55:51,200 --> 00:55:54,860
purpose. That would have sent a lot of
contestants into an absolute thin thing,

908
00:55:54,860 --> 00:55:58,400
this Tuchel. But he's just gone on to
another job, giving himself time to

909
00:55:58,400 --> 00:56:02,300
think about it, and then he'll come back
to it. Yeah. Go Vinny! You can do this!

910
00:56:09,100 --> 00:56:13,120
I feel like throughout this competition,
I've proved that I'm a fighter and I'm

911
00:56:13,120 --> 00:56:16,360
going to have to use the cards that I've
been dealt and use these type shells as

912
00:56:16,360 --> 00:56:19,840
they are. This is a lot tougher than it
seemed.

913
00:56:20,080 --> 00:56:23,700
So I'm getting my chocolate cremeux in
just a sec. Slow down here. Yep.

914
00:56:24,060 --> 00:56:26,900
And so far, there are no villages.

915
00:56:27,280 --> 00:56:28,420
Stop, stop, stop, stop, stop.

916
00:56:28,760 --> 00:56:33,300
So now the chocolate cremeux layer needs
to just be set before I add this coffee

917
00:56:33,300 --> 00:56:36,760
to a gel. Is there another layer on top
of the gel? Cream. But I'm just going to

918
00:56:36,760 --> 00:56:39,560
pipe dots of cream. Okay. That's it.
Easy done. Bang, bang, bang, bang, bang.

919
00:56:39,720 --> 00:56:40,720
Bit of cocoa powder.

920
00:56:40,940 --> 00:56:42,260
Off we go. I love it.

921
00:56:42,520 --> 00:56:43,520
That easy.

922
00:56:45,600 --> 00:56:49,900
This tart isn't going to look as refined
as I had originally planned, but I have

923
00:56:49,900 --> 00:56:52,900
to keep pushing to get this dessert
ready for my diners and judges.

924
00:56:55,620 --> 00:56:56,620
Come on, Aaron.

925
00:56:57,600 --> 00:56:58,600
Go.

926
00:57:03,730 --> 00:57:08,290
Well done. Well done. Let's go. That
felt like going through an absolute

927
00:57:08,290 --> 00:57:09,290
marathon.

928
00:57:10,030 --> 00:57:11,790
Maybe take the ice cream out. Yes,
definitely.

929
00:57:12,150 --> 00:57:15,630
That was a push. I'm going to keep
pushing. I deserve to do. I'm not done

930
00:57:15,630 --> 00:57:19,270
yet. I'm going to dig so deep because
we've got to finish strong. Come on!

931
00:57:29,070 --> 00:57:30,070
How'd you like?

932
00:57:34,410 --> 00:57:35,410
How does it pour up?

933
00:57:36,470 --> 00:57:40,110
Nice work Beto.

934
00:57:40,670 --> 00:57:42,050
I'm just doing my syrup.

935
00:57:43,390 --> 00:57:49,350
I'm adding my sticker as great as it is
that I've gotten all my mains out. It's

936
00:57:49,350 --> 00:57:50,350
time to serve dessert.

937
00:57:50,570 --> 00:57:53,230
We're going to do everything in your
power to get this out quicker.

938
00:57:53,510 --> 00:57:54,510
Yes chef.

939
00:57:56,240 --> 00:57:58,580
This is a big nod to my great heritage

940
00:57:58,580 --> 00:58:05,320
Taking

941
00:58:05,320 --> 00:58:12,220
my choux pastry out of the oven Hello,

942
00:58:12,260 --> 00:58:13,400
they're not bad.

943
00:58:13,820 --> 00:58:17,660
They have held their shape. They're
viewed with golden on the outside.

944
00:58:18,040 --> 00:58:24,460
It's exactly what I'm up Pretty good.
Yeah

945
00:58:26,760 --> 00:58:27,760
Any adjustments?

946
00:58:27,780 --> 00:58:29,160
No. Nice.

947
00:58:29,380 --> 00:58:32,820
All my elements there, I'm really happy
with them, but now I need to plate it

948
00:58:32,820 --> 00:58:37,620
up. I need to sprinkle my pistachio
praline dust, then my slivered

949
00:58:37,620 --> 00:58:41,460
pistachios. I also love big leaf creme
madame.

950
00:58:42,280 --> 00:58:43,980
I feel like I did save it for sure.

951
00:58:44,460 --> 00:58:49,940
Then my fresh figs, and then my sticker
syrup on each one.

952
00:58:50,240 --> 00:58:52,080
And this is like a umami bomb, this
syrup.

953
00:58:52,400 --> 00:58:55,800
My speaker, it is a really classic Greek
flavour. It's something we hold very

954
00:58:55,800 --> 00:58:58,080
dear. It is very piney and floral.

955
00:58:58,660 --> 00:58:59,780
Put the lid on.

956
00:59:00,600 --> 00:59:01,600
Icing sugar.

957
00:59:01,700 --> 00:59:02,700
Service, please.

958
00:59:02,720 --> 00:59:03,800
And then out.

959
00:59:06,140 --> 00:59:08,260
Your class looks beautiful, Petro.

960
00:59:18,190 --> 00:59:22,810
Okay, judges, we have here Petro's
dessert, which is Greek eclair.

961
00:59:23,050 --> 00:59:24,070
Ooh. Yeah.

962
00:59:24,290 --> 00:59:26,190
Oh, the way you said eclair. Eclair.

963
00:59:26,910 --> 00:59:28,190
It looks beautiful.

964
00:59:28,750 --> 00:59:30,810
You can see that it's light.

965
00:59:31,310 --> 00:59:32,730
Oh, feels nice.

966
00:59:33,670 --> 00:59:34,670
Beautiful color.

967
00:59:53,550 --> 00:59:58,330
i have to stop oh my god i

968
00:59:58,330 --> 01:00:05,190
love that mastic alcohol into the creme
madame i think that was genius

969
01:00:05,190 --> 01:00:12,150
it really really bound so well with the
crispiness of the shoe there is a bit of

970
01:00:12,150 --> 01:00:16,330
saltiness into the crumb with the
pistachio the presentation is immaculate

971
01:00:16,330 --> 01:00:22,190
and the most important thing is the
eclair is well baked so i am super

972
01:00:22,190 --> 01:00:23,190
pleased

973
01:00:23,820 --> 01:00:24,820
Well done, Pedro.

974
01:00:25,040 --> 01:00:26,040
Service, please.

975
01:00:27,280 --> 01:00:30,760
I think Pedro has done a magnificent
job.

976
01:00:30,980 --> 01:00:33,580
The eclair is baked perfectly.

977
01:00:34,000 --> 01:00:39,000
It's so nice and caramelized on the
outside and nice and dry on the inside,

978
01:00:39,060 --> 01:00:40,240
but still soft.

979
01:00:40,600 --> 01:00:43,700
And the fig leaf creme brulee, which he
had trouble with, has completely worked

980
01:00:43,700 --> 01:00:46,560
out. It's so luscious and rich.

981
01:00:46,980 --> 01:00:48,840
I think he's done such a fantastic job.

982
01:00:49,060 --> 01:00:50,500
I'm so happy for him.

983
01:00:55,720 --> 01:01:00,500
Unbelievable. Unbelievable work from
Petro. This is, for me, the culmination

984
01:01:00,500 --> 01:01:04,560
of everything this man has been cooking
towards. We are going to be thinking

985
01:01:04,560 --> 01:01:08,500
about that, Eclair, for a very long
time. I agree with you. The both of you.

986
01:01:13,840 --> 01:01:14,840
Andy,

987
01:01:19,180 --> 01:01:22,440
I'm going to build my tart. I need to
finish my tiramisu tart.

988
01:01:23,080 --> 01:01:24,080
Very lightly.

989
01:01:24,360 --> 01:01:25,360
Very lightly.

990
01:01:25,580 --> 01:01:28,900
Okay. I'm adding that thin layer of
coffee gel onto my tart.

991
01:01:29,740 --> 01:01:33,600
Okay, that'll do. It has a very, very
strong flavour. And then to finish off

992
01:01:33,600 --> 01:01:36,440
my tart, I'm piping little dots of my
mascarpone and Bailey's cream.

993
01:01:36,780 --> 01:01:37,780
Beautiful, Vinnie!

994
01:01:37,960 --> 01:01:38,960
Good pay!

995
01:01:39,040 --> 01:01:43,480
With some cocoa powder, cacao nibs and
some tonka bean shake.

996
01:01:44,960 --> 01:01:47,280
The looks are maybe something to be
desired.

997
01:01:48,500 --> 01:01:49,500
Service, please.

998
01:01:50,300 --> 01:01:54,140
So... The regrets are starting to seep
in about doing this tiramisu tart.

999
01:02:05,340 --> 01:02:06,340
Thank you.

1000
01:02:07,860 --> 01:02:09,040
I can see the layers.

1001
01:02:10,340 --> 01:02:14,460
Well, I'm going to tell you what
Vinnie's dessert is. Please. Tiramisu

1002
01:02:14,460 --> 01:02:15,460
tart.

1003
01:02:15,660 --> 01:02:16,459
That's it?

1004
01:02:16,460 --> 01:02:17,740
That's it. Et voila.

1005
01:02:18,300 --> 01:02:20,660
Vinnie can't help but have his...

1006
01:02:20,890 --> 01:02:23,890
Food always look a bit rustic, but
there's a kind of friendliness to it.

1007
01:02:24,350 --> 01:02:26,010
Like, it makes me happy to look at it.

1008
01:02:32,090 --> 01:02:33,670
Oh, that's quite boozy, hey?

1009
01:02:34,570 --> 01:02:35,570
It's a coffee jelly.

1010
01:02:47,680 --> 01:02:51,020
It's actually quite a lovely
interpretation of a tiramisu. It's not

1011
01:02:51,020 --> 01:02:52,020
overly sweet.

1012
01:02:52,180 --> 01:02:53,880
You're getting that deep coffee flavor.

1013
01:02:54,260 --> 01:02:58,860
And I can't believe it, but he's managed
to squeeze in three defined layers. Some

1014
01:02:58,860 --> 01:02:59,880
of them are a little bit oozy.

1015
01:03:00,440 --> 01:03:03,200
And the pastry is very, very yum.

1016
01:03:04,000 --> 01:03:05,080
Mmm. Yeah?

1017
01:03:05,500 --> 01:03:10,480
Yeah. I've got a feeling the tart has
not been laminated correctly because it

1018
01:03:10,480 --> 01:03:11,480
shrank.

1019
01:03:12,350 --> 01:03:17,690
I love the caramel. I love the texture,
the gentleness. It's not too heavy. The

1020
01:03:17,690 --> 01:03:19,490
chocolate is very dominant, which is
great.

1021
01:03:19,830 --> 01:03:23,550
I think this is a really yummy way to
finish a meal.

1022
01:03:23,830 --> 01:03:28,930
It's got that rich chocolate flavor. You
can get the cocoa in it. I love the

1023
01:03:28,930 --> 01:03:32,950
little cacao nibs on top that add that
crunch and that thickness as well.

1024
01:03:33,190 --> 01:03:37,130
It's so chocolatey, and for that reason,
I love it.

1025
01:03:42,160 --> 01:03:43,058
This is it.

1026
01:03:43,060 --> 01:03:46,760
One more service stands between me and
the finale.

1027
01:03:47,180 --> 01:03:49,100
Happy? Yeah. Okay. Really fresh.

1028
01:03:49,320 --> 01:03:52,040
Yeah. We've got to get them out. Yep.
We've got to get them out.

1029
01:03:53,400 --> 01:03:55,060
Elements are done. I've cut them all
together.

1030
01:03:55,340 --> 01:03:56,460
All tasting beautiful.

1031
01:03:56,860 --> 01:03:59,840
I think I've successfully wrangled all
these big flavors.

1032
01:04:00,080 --> 01:04:02,920
Carrots too. Really fresh, really
bright. I really like the flavors. So

1033
01:04:02,920 --> 01:04:05,920
yeah, it's singing. The crumb is
beautiful. It's earthy. It's rich.

1034
01:04:06,160 --> 01:04:08,620
It's got a nice savoriness and nuttiness
to it.

1035
01:04:09,260 --> 01:04:11,280
The tomato and white balsamic granita.

1036
01:04:11,720 --> 01:04:12,840
It's so fresh.

1037
01:04:13,120 --> 01:04:14,120
It's vibrant.

1038
01:04:14,240 --> 01:04:18,020
I'm getting that umami from the tomato.
The zinginess from the strawberry.

1039
01:04:18,240 --> 01:04:21,740
That hit of acid as well. And then
there's the hum of heat from the white

1040
01:04:21,740 --> 01:04:25,780
balsamic. And the ice crystals dissolve
in your mouth.

1041
01:04:26,080 --> 01:04:28,040
Aaron, it looks spectacular, mate.

1042
01:04:29,260 --> 01:04:32,340
Basil ice cream is laced with that white
pepper.

1043
01:04:32,600 --> 01:04:35,080
Beautiful, Aaron. That looks unreal.

1044
01:04:36,000 --> 01:04:39,740
Couldn't feel happier because this is...
Exactly how I wanted it to be.

1045
01:04:40,220 --> 01:04:41,600
So close. I'm so close.

1046
01:04:42,080 --> 01:04:45,380
Finish off with some olive oil and salt
and a fried basil leaf.

1047
01:04:45,620 --> 01:04:47,420
They almost look as stunning as you do.

1048
01:04:47,940 --> 01:04:51,240
It has to show a level of elevation and
sophistication.

1049
01:04:51,980 --> 01:04:52,980
Yep, lovely.

1050
01:04:53,660 --> 01:04:54,660
Service, please.

1051
01:04:58,520 --> 01:04:59,520
I'm nervous.

1052
01:05:01,800 --> 01:05:02,800
Thank you.

1053
01:05:05,620 --> 01:05:06,620
Interesting.

1054
01:05:08,520 --> 01:05:15,320
Okay, Aaron's dessert, basil ice cream,
tomato granita, hazelnut crumb,

1055
01:05:15,420 --> 01:05:16,640
olive oil.

1056
01:05:17,580 --> 01:05:21,360
I think it looks very elegant. I'm
pretty impressed. They all look really

1057
01:05:21,360 --> 01:05:22,360
consistent.

1058
01:05:22,900 --> 01:05:29,740
So for Aaron to even be in with a shot
at the grand finale, this dessert

1059
01:05:29,740 --> 01:05:33,040
needs to be mind-blowing.

1060
01:05:57,100 --> 01:05:58,200
Whoa. Whoa.

1061
01:06:05,100 --> 01:06:08,240
That came out of nowhere. Yeah.

1062
01:06:09,660 --> 01:06:10,660
Wow.

1063
01:06:12,640 --> 01:06:16,200
That ice cream is just...

1064
01:06:27,980 --> 01:06:29,720
Cracker. Like, I'm eating it all.

1065
01:06:29,980 --> 01:06:36,880
This dessert is leek and bound more
incredible than I ever

1066
01:06:36,880 --> 01:06:39,440
expected it was going to be. Absolutely
agree with you.

1067
01:06:40,000 --> 01:06:41,340
I'm speechless.

1068
01:06:43,060 --> 01:06:44,540
Absolutely. Oh, yeah, big time.

1069
01:06:45,080 --> 01:06:46,440
You know what's happening now?

1070
01:06:46,920 --> 01:06:52,340
While I'm talking to you, I've got this
process coming out with the tomato, the

1071
01:06:52,340 --> 01:06:56,380
basil, the balsamic. I can actually tell
you exactly what is in that dish.

1072
01:06:56,730 --> 01:06:58,990
Just by talking to you now, it's just
phenomenal.

1073
01:06:59,570 --> 01:07:00,570
I'm getting it as well.

1074
01:07:00,890 --> 01:07:06,550
I absolutely love the way he balanced
the strawberry in a granita with the

1075
01:07:06,550 --> 01:07:12,570
tomato and the brightness, the freshness
of the granita. This is what it's all

1076
01:07:12,570 --> 01:07:16,590
about. Sublime. I think it's interesting
because we were so worried at the

1077
01:07:16,590 --> 01:07:21,130
beginning of his cook. He was so focused
on his dessert that he kind of neglected

1078
01:07:21,130 --> 01:07:25,050
his mains and it showed. So I don't know
how we're going to judge this.

1079
01:07:25,800 --> 01:07:27,360
Send us, please. Send us, please.

1080
01:07:27,620 --> 01:07:28,760
Send us, please.

1081
01:07:37,260 --> 01:07:39,480
Give me a hug.

1082
01:07:41,760 --> 01:07:43,580
I know it's been a long road.

1083
01:07:44,200 --> 01:07:46,060
It's been a long, long road.

1084
01:07:46,820 --> 01:07:47,940
But we made it together.

1085
01:07:48,240 --> 01:07:49,240
Yeah, we did.

1086
01:07:49,560 --> 01:07:51,260
There's no one else I'd rather cook
with, eh?

1087
01:08:01,740 --> 01:08:05,100
Wow-wee. What a brilliant semi-final,
guys.

1088
01:08:05,400 --> 01:08:10,140
The push for a place in the grand finale
does not get any tougher than that.

1089
01:08:10,600 --> 01:08:12,080
Andy, how do you think they went?

1090
01:08:13,460 --> 01:08:17,580
Proud is an understatement. I asked a
lot of you three because I just wanted

1091
01:08:17,580 --> 01:08:23,420
to get the best out of you. So I reckon
it made the decision extremely tough.

1092
01:08:23,479 --> 01:08:24,479
Well done.

1093
01:08:27,529 --> 01:08:30,330
We miss having you around, so welcome
back. Give it up for Andy, everyone.

1094
01:08:30,370 --> 01:08:31,370
Thank you.

1095
01:08:31,710 --> 01:08:38,710
To earn your place in the grand

1096
01:08:38,710 --> 01:08:40,970
finale, we wanted to be impressed.

1097
01:08:41,590 --> 01:08:46,850
And there was one person who really rose
to the occasion, bringing two finale

1098
01:08:46,850 --> 01:08:47,850
-worthy dishes.

1099
01:08:47,990 --> 01:08:54,890
The first person through to the grand
finale is you.

1100
01:09:09,200 --> 01:09:13,100
I cannot believe it. This is a dream
come true.

1101
01:09:14,680 --> 01:09:16,399
Petro, congratulations.

1102
01:09:17,800 --> 01:09:19,220
Thanks, Chef. How are you feeling?

1103
01:09:19,819 --> 01:09:24,960
It was such a special experience to cook
today and also to cook with these guys.

1104
01:09:25,080 --> 01:09:29,000
We are so close. So it's a bittersweet
moment because it's going to be a hard

1105
01:09:29,000 --> 01:09:30,000
scene for one of us to go.

1106
01:09:32,420 --> 01:09:35,160
So, one spot left in the grand finale.

1107
01:09:36,420 --> 01:09:37,420
Make no mistake.

1108
01:09:37,870 --> 01:09:40,050
This was incredibly hard to judge.

1109
01:09:41,130 --> 01:09:47,689
It's one we debated, dissected, and
looked at from every angle.

1110
01:09:49,250 --> 01:09:54,250
This decision was the toughest of the
season, and there was hardly anything in

1111
01:09:54,250 --> 01:09:55,250
it.

1112
01:09:55,490 --> 01:09:58,770
But after much discussion, we all
agreed.

1113
01:10:01,570 --> 01:10:05,170
The person joining Petro in the finale
is...

1114
01:10:31,160 --> 01:10:32,160
Congratulations, Vinny.

1115
01:10:32,700 --> 01:10:34,660
What's going through your head right
now?

1116
01:10:35,980 --> 01:10:39,200
I'm just making sure he said the right
name. Yes, we said Vinny.

1117
01:10:40,400 --> 01:10:42,560
I didn't expect that at all, honestly.

1118
01:10:43,020 --> 01:10:47,500
That's so incredible, and I am going to
make you guys proud 100%. I'm so happy

1119
01:10:47,500 --> 01:10:50,620
for you, Vinny. You deserve it. Thank
you. Thank you. Thank you.

1120
01:10:52,400 --> 01:10:53,420
Haroun. Jeff.

1121
01:10:54,000 --> 01:11:00,040
You miss by this much. We want you to
know this kitchen has been a better

1122
01:11:00,040 --> 01:11:02,100
place because of you.

1123
01:11:02,500 --> 01:11:06,120
You are very special and you've got so
much to offer. It's clear.

1124
01:11:06,460 --> 01:11:11,680
And it does remind me how much I wanted
to become a chef many years ago.

1125
01:11:11,900 --> 01:11:14,960
And in fact, we keep contact, please.

1126
01:11:15,220 --> 01:11:18,700
If there's anything I can do, not
washing up, of course.

1127
01:11:20,840 --> 01:11:22,060
But I'm afraid I won't.

1128
01:11:22,540 --> 01:11:25,040
It's time for you to join your amazing
friends there.

1129
01:11:25,460 --> 01:11:26,460
Thank you.

1130
01:11:29,960 --> 01:11:36,800
I feel like I've done myself really
proud. I'm wearing this near the

1131
01:11:36,800 --> 01:11:37,659
chef's wife.

1132
01:11:37,660 --> 01:11:41,200
It may not have gone my way today, but
it just goes to show that the potential

1133
01:11:41,200 --> 01:11:43,600
is there, and I'm really excited for
what's to come.

1134
01:11:44,300 --> 01:11:45,300
Sky's the limit.

1135
01:11:55,330 --> 01:11:56,970
All right,

1136
01:11:59,530 --> 01:12:06,130
fellas. Petro, Vinny, you've made it.
You're our grand finalists!

1137
01:12:20,840 --> 01:12:23,620
It's the showdown of the year.

1138
01:12:24,140 --> 01:12:27,940
The round one is a superstar mystery
box.

1139
01:12:28,140 --> 01:12:29,140
No! No!

1140
01:12:29,460 --> 01:12:36,160
Our two finalists battle it out to win
the title of MasterChef

1141
01:12:36,160 --> 01:12:37,640
2026.

1142
01:12:39,820 --> 01:12:43,880
Anne. Please welcome Terrence Bidwell!

1143
01:12:45,100 --> 01:12:47,780
She's known the world over.

1144
01:12:48,190 --> 01:12:51,330
as the grand de la creme of pastry chef.

1145
01:12:52,670 --> 01:12:58,550
This is the most difficult challenge I
have created, especially for both of

1146
01:12:58,550 --> 01:13:00,310
you. You will be making mine?

1147
01:13:05,510 --> 01:13:11,430
Now, she sets the pressure test for the
trophy.