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VOICEOVER: Previously,
on MasterChef Australia...
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00:00:05,600 --> 00:00:07,160
What's that?
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00:00:07,160 --> 00:00:09,440
..Shannon Bennett's mystery box...
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There's a couple of doozies
in there.
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..had some tricky ingredients...
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ALI: I've never cooked
a sweetbread before.
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JOHN: I'm putting everything
that I have on that plate.
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..and an emotional outcome...
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..leaving Jenn, Alvin, Max and John
in the bottom four.
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Tonight, they face
an epic pressure test.
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ALVIN: I just hope that
I live to cook another day.
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Who will stick it out...
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I CAN do this.
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..and who will be sent home?
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# 'Cause you're hot,
then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down
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# You're wrong when it's right
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# It's black and it's white
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# We fight, we break up
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# We kiss, we make up
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# You
# You don't really wanna stay, no
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# You
# But you don't really wanna go-o
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# You're hot, then you're cold
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# You're yes, then you're no
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# You're in, then you're out
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# You're up, then you're down. #
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(APPLAUSE)
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JOCK: In you come!
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Come on down the front.
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Grab a box, any box.
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Morning, everybody. Did you miss me?
Morning.
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ALL: (HESITANTLY) Yeah.
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(LAUGHTER)
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Bit of a warm reception there,
isn't it?
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(LAUGHTER)
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Well, even if you didn't,
it's great to be back.
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(LAUGHTER)
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And what a day to be here.
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Because, of course,
today is a pressure test.
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So you've got a one-in-four chance
today of going home.
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John. Mel tells me you
had a tough day yesterday.
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Yeah, but I think I've put
that behind me now.
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I just need to bring what I know
what to do and that's...
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..cook good food.
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Great attitude.
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Yeah.
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Especially coming into a pressure
test on a day like this.
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Lose your cool today,
could be your last day here.
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MEL: Today's pressure test
has been set by a man
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who is no stranger to this kitchen.
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Over the past seven years, he's set
a number of pressure tests here.
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But...
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..he's also cooked in them.
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In fact, he's stood opposite us
more times than any of you.
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He is responsible for some
of the most memorable dishes
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ever presented in this competition.
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Hot damn.
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From the Forbidden Fruit...
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Oh.
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..to Moss.
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No way.
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..to White Noise.
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And of course, Down The Rabbit Hole.
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(ALL GASP)
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From KOI in Sydney,
please welcome Reynold Poernomo!
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(CHEERING AND APPLAUSE)
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Yeah, Rey.
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MAX: You can't be a fan
of MasterChef
and not know who Reynold is
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and know how good he is
and how amazing his dishes are.
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So seeing him walk into the kitchen
to set this pressure test,
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as a fan, it's a dream,
but hopefully not a nightmare.
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Reynold. Welcome back, mate.
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Gosh, it's good to have you
in the kitchen.
Thank you. (LAUGHS)
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I kind of miss it. On this side.
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I mean, it was fun on that side but
today is something pretty exciting.
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I'm pretty excited to show this dish
as well.
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And before we get
to that scary little thing...
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(LAUGHTER)
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..what's been happening
in your world? KOI's going well?
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KOI is doing well.
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We've got a new Flagship store in
Sydney and so it's a bigger space.
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We've got Monkey's Corner and KOI
all in one big area.
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Nice one.
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John. You were on Reynold's season,
back in season 7.
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How would you describe his food?
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I couldn't even touch dessert
in that season
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because he was just so good.
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He's intimidating, isn't he?
He is.
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We cooked together as well.
But I learnt...
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Yeah, we did cook a lot together.
Yeah.
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Alvin, mate.
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You've conquered Zumbo.
That's in the past. You smashed it.
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Can you conquer this man?
I-I don't know.
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He-he scares me, a little, actually.
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You were scared of Zumbo as well.
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I'm just scared.
I'm just always scared!
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(LAUGHTER)
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Well, Reynold, mate, how would you
describe what's going on under there?
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Uh. It's pretty hard,
even for myself.
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Over the years that I've
kind of learned all these skills
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and honed it all together,
I've put it all into this dessert.
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Ouch.
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Well, Reynold, I reckon we put them
out of their misery.
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Why don't you lift the lid
and let's see what they're cooking?
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Ooh.
What is that?
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Today, you'll be making
my new signature dessert -
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Noi.
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CHRISTINA: So happy that
I'm up on the gantry today. (LAUGHS)
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I do not want to be anywhere near
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Reynold's desserts
unless I'm eating them.
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Looks amazing.
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Talk us through it.
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There's a lot of components that's
from a lot of signature desserts
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that I've done.
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Apples from Moss.
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The twigs from the Rabbit Hole.
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And also, er, the Muscovado tuiles.
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That's from Martin Benn's.
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And also, I use the same recipe
for the coating and everything,
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the technique of it all
for the Snitch.
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ANDY: You just gonna look at it?
Get in there.
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So this dessert, the main
components - got two cubes.
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The bottom cube and the top cube
both have different fillings
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with the same base -
a jasmine mousse.
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The mousse is a whipped ganache.
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The top cube has a caramel apple.
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And the bottom is a compressed
orange blossom
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and elderflower apple with gel.
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JENN: I'm taking my time to really
taste each element individually
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to memorise the flavours.
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The cubes have fennel, elderflower
and orange blossom.
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All these floral notes
that accentuate
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the crispness of green apple.
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And I love it.
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Reynold,
there are so many components here -
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I guess that's a pressure point
itself -
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but what else are the main pressure
points to look out for in this dish?
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The twigs. These ones are probably
the hardest ones to do.
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A bit more natural, almost.
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If it's too thick,
it'll be too heavy to even stand up.
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Leaves? Pressure?
The leaves are actually pretty hard.
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(LAUGHTER)
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This was in my pressure test
that I got booted out on.
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So I had to use it in this dish
because it's really delicious,
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so you wanna make sure
it's heated up nicely
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and gotta make sure you work fast.
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And shape it as organic as possible.
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MAX: There are a lot of different
elements going into this dish
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and how they play together
is gonna be key.
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I wanna make sure I can do this dish
aesthetic justice as well.
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MEL: OK, cooks, here are the rules.
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You will have four hours
to re-create Reynold's Noi.
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The recipe and all of the ingredients
are at your benches,
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and of course the dish
that least resembles Reynold's
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will send its maker home.
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Reynold, would you like to do
the honours?
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Sure. Guys, good luck, stay focused,
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wish you all the best
and your time...
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..starts now.
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Let's go, team.
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MAX: How many pages? Seven, eight...
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The recipe today is full-on
so I'm nervous about everything.
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Go, Alvin.
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JOHN: I'm actually feeling good.
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Yesterday was a bit
of a rough day for me.
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I just need to push through.
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I know I can cook and that's what
I'm gonna show you today.
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Reynold and I are different cooks
so I cooked with instinct
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and he's all about precision.
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So looking at his recipe, so far,
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it's all, you know, to the gram,
to the millimetre.
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This is the second pressure test,
so if there's anything I learned
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is to sort of keep calm
and not break down.
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And just hope that I can do this.
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Come on, man.
Come on, Alvin.
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Any sort of complex recipe,
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you just need to tackle
one component at a time.
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The first thing up is
the jasmine whipped ganache,
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and that is almost the bulk
of the dessert
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because it is the filling
of the two cubes.
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So it's all about bringing the milk
and cream to temperature
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and then steeping the jasmine leaves
in there
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for the right amount of time.
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It needs to be there.
I t can't be muted.
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MAX: I'm really trying to take a lot
from the previous pressure test
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and work at the pace that
I did at the start.
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"In the fridge for approximately
one hour."
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HARRY: Max, you taste it?
I'm gonna taste it now.
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00:11:21,960 --> 00:11:24,520
It's all about working methodically
during this cook.
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00:11:24,520 --> 00:11:26,520
You don't have much time
to dwell on things,
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so if you taste something,
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00:11:27,800 --> 00:11:29,440
if you're happy with it...
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00:11:31,840 --> 00:11:33,760
Yeah?
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I think you need to tick that box
and then move on to the next one.
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MEL: Well, Reynold,
a four-hour pressure test.
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They have quite the task ahead.
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In this first instance, what do
they need to get done properly?
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The inserts. They need to have time
for it to set.
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00:11:51,720 --> 00:11:54,720
And the caramel apple -
that takes time to get that colour.
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If you burn it, you've gotta do it
again, and that's just gonna
set you back...
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00:11:57,360 --> 00:12:00,800
Wow, so we could see someone -
or a few of them -
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00:12:00,800 --> 00:12:03,000
fall well behind
within the first step.
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00:12:03,000 --> 00:12:04,640
If they mess up. Yep.
If they mess up.
Yep.
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00:12:06,160 --> 00:12:08,800
It's my first-ever pressure test.
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00:12:09,880 --> 00:12:13,480
So my game plan today is
tackle one thing at a time,
218
00:12:13,480 --> 00:12:15,680
do it well and just focus on that.
219
00:12:16,800 --> 00:12:20,160
I'm working on
the jasmine-whipped ganache.
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00:12:20,160 --> 00:12:22,240
MATT: How's it taste, Jenn?
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00:12:22,240 --> 00:12:24,440
Not very strong.
Oh.
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00:12:24,440 --> 00:12:26,560
Was it strong in the mousse?
223
00:12:26,560 --> 00:12:29,120
You could taste it.
Yeah?
224
00:12:30,480 --> 00:12:34,000
I'm not tasting any jasmine tea
at all.
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All I get is white chocolate
so I'm a little bit worried.
226
00:12:37,480 --> 00:12:39,760
How's your jasmine mousse?
Mine has no flavour.
227
00:12:39,760 --> 00:12:41,360
MAX: Your what?
Jasmine mousse.
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00:12:41,360 --> 00:12:43,080
I pressed the leaves
really, really hard.
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Yeah.
It added a bit of flavour.
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Although my strategy today
is to follow this recipe exactly,
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00:12:49,720 --> 00:12:52,560
it's still important to trust
our instincts,
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especially when it comes down
to flavour.
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00:12:56,240 --> 00:12:59,120
So instead of redoing
the whole batch...
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00:13:00,240 --> 00:13:04,120
..I quickly take a small portion
back out and add more tea leaves,
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00:13:04,120 --> 00:13:06,320
reinfuse it,
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00:13:06,320 --> 00:13:08,560
you know, we really have
to extract flavour here.
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STEPH: Stir it, Jenn.
HARRY: Get a spoon in there.
238
00:13:11,440 --> 00:13:13,080
Good job, girl.
239
00:13:13,080 --> 00:13:15,040
I don't really want to make mistakes
in the cook
240
00:13:15,040 --> 00:13:17,200
but, you know, it's still early days.
241
00:13:18,640 --> 00:13:19,880
There's still lots of time.
242
00:13:19,880 --> 00:13:22,520
And it's more important
that I do it right,
243
00:13:22,520 --> 00:13:25,200
rather than leave it to the end
and regret my decision
244
00:13:25,200 --> 00:13:26,960
about not redoing it.
245
00:13:26,960 --> 00:13:28,560
MELANIE: Better?
246
00:13:28,560 --> 00:13:31,160
But if I'm putting it through
the whole thing, it needs more.
247
00:13:31,160 --> 00:13:32,360
Yep.
248
00:13:34,720 --> 00:13:36,720
Hey, John.
Hey, Jock. How are you?
249
00:13:36,720 --> 00:13:38,880
I'm very well, pal. How are you?
Welcome back.
250
00:13:38,880 --> 00:13:41,040
Got a couple of things on the go.
How are you feeling? Are you...?
251
00:13:41,040 --> 00:13:42,680
No, it's actually under control
so...
252
00:13:42,680 --> 00:13:45,120
I've got basically the ganache
inside the fridge.
253
00:13:46,120 --> 00:13:47,800
I've got my apple caramel.
Apple caramel.
254
00:13:47,800 --> 00:13:50,080
And then I've got
the blossom apple inserts.
255
00:13:50,080 --> 00:13:51,920
That's ready to go
once this is done.
256
00:13:51,920 --> 00:13:54,600
And I think that's the key with
this - just follow the recipe.
257
00:13:54,600 --> 00:13:56,840
Well, it looks as if you're working
ahead a little bit
258
00:13:56,840 --> 00:13:58,880
plus paying plenty of attention
here.
259
00:13:58,880 --> 00:14:01,320
Yeah. So far so good.
Good luck, mate.
Thank you.
260
00:14:03,240 --> 00:14:07,280
The caramelised apple is
basically your toffee apple flavour.
261
00:14:07,280 --> 00:14:11,160
And that's actually gonna go inside
the whipped jasmine ganache
262
00:14:11,160 --> 00:14:12,480
used in the cube.
263
00:14:14,560 --> 00:14:16,520
And you have to be careful
with the temperature
264
00:14:16,520 --> 00:14:19,080
because if you take it too far,
it can be quite bitter
265
00:14:19,080 --> 00:14:21,440
and you don't want that
in a caramel at all.
266
00:14:24,080 --> 00:14:25,800
JENN: I finished my jasmine
cream ganache
267
00:14:25,800 --> 00:14:29,800
and I've popped it away
to keep chilling in the freezer.
268
00:14:29,800 --> 00:14:32,720
I'm so happy that I made
that decision to go back
269
00:14:32,720 --> 00:14:34,920
and push more jasmine tea flavour
into the cream.
270
00:14:36,000 --> 00:14:37,480
Good job, Jenn.
Go, Jenn.
271
00:14:37,480 --> 00:14:40,560
I'm only halfway with the apple.
272
00:14:40,560 --> 00:14:42,080
I need to get moving.
273
00:14:44,320 --> 00:14:47,280
I'm just going to try and multi-task
a bit more.
274
00:14:47,280 --> 00:14:50,800
Keep one eye on the caramel and
the other eye on my chopping apples.
275
00:14:53,320 --> 00:14:54,360
Something burning?
276
00:14:56,320 --> 00:14:58,280
Jenn, how's your caramel?
277
00:14:58,280 --> 00:14:59,520
Um...
278
00:14:59,520 --> 00:15:01,880
..still has 13 degrees to go.
279
00:15:01,880 --> 00:15:04,880
Jenn, move your caramel
onto the smaller burner.
280
00:15:04,880 --> 00:15:06,720
Jenn, how's things?
Hey, Jenn.
281
00:15:06,720 --> 00:15:08,120
Um...
282
00:15:08,120 --> 00:15:11,920
..it's going OK.
I'm trying to dice these apples
283
00:15:11,920 --> 00:15:15,920
but I'm not keeping up with
the grade of caramelisations.
284
00:15:15,920 --> 00:15:17,880
What temperature do you need
to get that to?
285
00:15:17,880 --> 00:15:19,440
160.
286
00:15:19,440 --> 00:15:21,760
And it's only at 115?
287
00:15:21,760 --> 00:15:23,640
Oh, no.
288
00:15:25,600 --> 00:15:28,480
Pretty dark.
Yeah, it's pretty dark.
It's pretty dark.
289
00:15:28,480 --> 00:15:30,640
Oh, stressing out.
290
00:15:30,640 --> 00:15:34,160
I'm a little bit worried
about how dark it looks.
291
00:15:34,160 --> 00:15:35,880
What's it smell like?
292
00:15:35,880 --> 00:15:37,880
Potentially over.
293
00:15:41,440 --> 00:15:43,320
(SIGHS)
294
00:15:51,680 --> 00:15:54,160
One hour down, three hours to go!
295
00:15:54,160 --> 00:15:57,120
(APPLAUSE)
Come on, guys.
296
00:15:57,120 --> 00:15:58,960
Let's go. Come on!
297
00:16:04,440 --> 00:16:06,400
Who's in front?
I think John's in front.
298
00:16:07,600 --> 00:16:12,000
Three hours to go and John is just
powering through this recipe.
299
00:16:13,560 --> 00:16:16,960
Max and Alvin look like
they're about the same place.
300
00:16:16,960 --> 00:16:20,200
And Jenn is starting to slip behind
slightly
301
00:16:20,200 --> 00:16:22,200
as she's had to do a couple
of elements again.
302
00:16:31,800 --> 00:16:33,640
MAX: At this stage, I'm really happy
303
00:16:33,640 --> 00:16:35,680
with how methodically I'm working
through this recipe.
304
00:16:35,680 --> 00:16:36,920
Go.
305
00:16:38,360 --> 00:16:40,320
I'm up to my green apple sorbet.
306
00:16:41,400 --> 00:16:44,000
The apple sorbet was actually
my favourite element to the dish
307
00:16:44,000 --> 00:16:45,160
when I tasted it.
308
00:16:45,160 --> 00:16:47,040
It was nice and fresh and crisp,
309
00:16:47,040 --> 00:16:50,360
and I think it really helped unify
the rest of the dish.
310
00:16:50,360 --> 00:16:52,600
It's the element
that I really want to come across
311
00:16:52,600 --> 00:16:56,200
as really special on my plate
as well.
312
00:16:56,200 --> 00:16:58,840
Beautiful, Max.
Thanks, mate.
313
00:17:03,240 --> 00:17:04,720
How you going, Jenn?
314
00:17:04,720 --> 00:17:06,920
Good, I think. I think I'm slowly
catching up, so...
315
00:17:06,920 --> 00:17:08,640
Yeah, you are. It's good.
Yeah.
316
00:17:10,440 --> 00:17:13,160
I've redone my caramelised apples.
317
00:17:13,160 --> 00:17:15,240
And now I just have to finish off
318
00:17:15,240 --> 00:17:17,640
the blossom apple inserts
for my cubes.
319
00:17:19,400 --> 00:17:23,600
Hopefully, it's gonna be OK
and I won't make any more mistakes.
320
00:17:28,520 --> 00:17:30,480
(MIXER WHIRRS)
321
00:17:30,480 --> 00:17:32,280
JOHN: I'm powering on.
322
00:17:32,280 --> 00:17:34,680
Now I'm going to move on to
building my cubes.
323
00:17:36,280 --> 00:17:37,920
Food is an art form for Reynold,
324
00:17:37,920 --> 00:17:40,680
and the cubes, of course,
the main focus,
325
00:17:40,680 --> 00:17:42,520
so I want to get this right.
326
00:17:44,120 --> 00:17:46,800
I'm making sure that these ganache
cubes are perfect
327
00:17:46,800 --> 00:17:50,440
so I slowly work my ganache
with a palate knife.
328
00:17:50,440 --> 00:17:53,320
If you don't get the ganache
into the moulds properly,
329
00:17:53,320 --> 00:17:57,600
you'll end up having air pockets
and it won't be a perfect cube.
330
00:18:04,160 --> 00:18:07,240
ALVIN: Reynold's been circling me
today.
331
00:18:08,640 --> 00:18:10,080
You're making me nervous,
standing...
332
00:18:10,080 --> 00:18:11,320
REYNOLD: Oh. Sorry.
333
00:18:11,320 --> 00:18:13,240
(BOTH LAUGH)
334
00:18:13,240 --> 00:18:16,840
It's good and it's bad because
I know that if I'm in trouble,
335
00:18:16,840 --> 00:18:19,000
he's there and I can ask.
336
00:18:19,000 --> 00:18:21,680
But at the same time,
I can't help but feel
337
00:18:21,680 --> 00:18:24,680
he's just looking
at this bumbling idiot
338
00:18:24,680 --> 00:18:26,640
trying to sort of cook his dessert.
339
00:18:26,640 --> 00:18:29,520
Push out. 'Cause I can see
there's air pockets in there.
340
00:18:29,520 --> 00:18:31,760
Just give it a good push.
Really?
341
00:18:31,760 --> 00:18:32,840
Yep.
342
00:18:32,840 --> 00:18:35,120
If not, when you unmould it,
you'll get little gaps.
343
00:18:35,120 --> 00:18:36,200
Ah.
344
00:18:36,200 --> 00:18:38,960
So try to push out as much air
as possible, OK?
345
00:18:38,960 --> 00:18:40,800
Yep.
346
00:18:40,800 --> 00:18:44,080
Dessert isn't one of my strengths
so, techniques aside,
347
00:18:44,080 --> 00:18:48,520
I just hope that I can at least bank
on my flavours
348
00:18:48,520 --> 00:18:50,200
resembling Reynold's dessert.
349
00:18:51,960 --> 00:18:53,400
JULIE: That looks beautiful, Alvin.
350
00:18:53,400 --> 00:18:54,800
Great work.
351
00:18:58,040 --> 00:18:59,560
JENN: I blitz through my sorbet.
352
00:18:59,560 --> 00:19:02,640
I'm finally ticking more stuff
off that checklist.
353
00:19:02,640 --> 00:19:06,800
I think everything is slowly
starting to come together.
354
00:19:06,800 --> 00:19:09,600
But, yeah,
I just have to really motor.
355
00:19:09,600 --> 00:19:10,920
Pick up the pace.
356
00:19:16,320 --> 00:19:20,600
JOHN: So two hours have gone
and I'm actually halfway through.
357
00:19:20,600 --> 00:19:23,280
And I've done the sorbet
358
00:19:23,280 --> 00:19:26,560
and I've also got my cubes
pretty much in the blast chiller
359
00:19:26,560 --> 00:19:29,000
with the different apple inserts.
360
00:19:32,120 --> 00:19:34,400
I'm moving on to making
my chocolate twigs
361
00:19:34,400 --> 00:19:36,120
and I'm actually feeling confident
362
00:19:36,120 --> 00:19:38,240
because I'm familiar
with chocolate work.
363
00:19:39,880 --> 00:19:42,960
Basically, you just blitz
the chocolate in a food processor
364
00:19:42,960 --> 00:19:45,760
until you get a nice putty
consistency
365
00:19:45,760 --> 00:19:47,920
and you just roll it out.
366
00:19:47,920 --> 00:19:50,160
When you're rolling the twigs,
367
00:19:50,160 --> 00:19:51,880
you're actually crystallising
the chocolate
368
00:19:51,880 --> 00:19:53,680
so you're basically tempering
the chocolate.
369
00:19:54,920 --> 00:19:56,720
How you going?
Yeah, good.
370
00:19:56,720 --> 00:19:58,960
You're way ahead.
Yeah?
371
00:19:58,960 --> 00:20:00,040
Yeah.
372
00:20:00,040 --> 00:20:01,800
Is that a good thing? (CHUCKLES)
Very good.
373
00:20:01,800 --> 00:20:03,560
Just make sure that everything is,
like, done well.
374
00:20:03,560 --> 00:20:04,960
Yeah, yeah.
375
00:20:04,960 --> 00:20:06,760
How many you need, John?
376
00:20:06,760 --> 00:20:09,480
I'm just gonna do a few,
just in case they break.
377
00:20:09,480 --> 00:20:11,160
That's very cool, John.
378
00:20:11,160 --> 00:20:13,880
Working with chocolate
is all about confidence.
379
00:20:13,880 --> 00:20:15,840
Chocolate can definitely smell fear.
380
00:20:15,840 --> 00:20:18,960
If you're scared of it,
chocolate won't work with you.
381
00:20:22,120 --> 00:20:24,640
Apparently, I need to get
this into... What is...?
382
00:20:24,640 --> 00:20:25,880
Hey, Christina?
Yes?
383
00:20:25,880 --> 00:20:27,400
What's putty?
384
00:20:27,400 --> 00:20:29,760
Putty, it's like Play-Doh.
Thank you.
385
00:20:29,760 --> 00:20:31,120
Like clay.
Yep.
386
00:20:33,080 --> 00:20:35,960
Is that like Play-Doh?
MAX: Yes. Yep.
387
00:20:38,160 --> 00:20:39,560
This is taking me back to creche.
388
00:20:39,560 --> 00:20:42,040
Like, when I last sort of played
with Play-Doh.
389
00:20:44,360 --> 00:20:45,360
Ooh, wow.
390
00:20:46,600 --> 00:20:49,200
But this is whole different stakes.
391
00:20:52,640 --> 00:20:55,240
This competition is really important
for me.
392
00:20:55,240 --> 00:20:58,560
Especially after last season,
getting so close to getting an apron
393
00:20:58,560 --> 00:21:01,000
and I actually realise
how badly I wanted to be here
394
00:21:01,000 --> 00:21:03,120
and I don't want to let that go yet.
395
00:21:05,400 --> 00:21:08,480
The twig that Reynold had
on his plate was really, really fine,
396
00:21:08,480 --> 00:21:09,840
really thin.
397
00:21:09,840 --> 00:21:11,520
Really delicate.
398
00:21:11,520 --> 00:21:14,000
Um, at the moment, I've got a log.
399
00:21:14,000 --> 00:21:17,040
I think I'm actually overworking
the chocolate.
400
00:21:17,040 --> 00:21:18,520
Oh, this is hard.
401
00:21:20,520 --> 00:21:21,800
This is really difficult.
402
00:21:23,080 --> 00:21:26,560
If I can just get some sort of
twig-looking shapes out,
403
00:21:26,560 --> 00:21:28,080
they'll have to work.
404
00:21:28,080 --> 00:21:29,920
Ah, no!
405
00:21:55,080 --> 00:21:57,680
BILLIE: These chocolate twigs -
406
00:21:57,680 --> 00:22:00,960
I think they've stumped
most of the contestants.
407
00:22:00,960 --> 00:22:02,680
MAX: Oh, this is hard.
408
00:22:04,200 --> 00:22:06,040
(SIGHS)
409
00:22:06,040 --> 00:22:07,920
JENN: Are your twigs snapping, Max?
410
00:22:07,920 --> 00:22:10,560
Yep.
OK.
411
00:22:10,560 --> 00:22:14,120
Watching them try to do it
and not quite get there,
412
00:22:14,120 --> 00:22:15,520
it's just heart-wrenching.
413
00:22:19,680 --> 00:22:21,360
This is ridiculous.
414
00:22:21,360 --> 00:22:24,200
Wow. This one's tough.
415
00:22:24,200 --> 00:22:27,000
MAX: These chocolate twigs are
a real sticking point for Reynold.
416
00:22:27,000 --> 00:22:30,520
If they don't come out perfect,
I could be going home.
417
00:22:32,720 --> 00:22:34,240
Ooh.
418
00:22:34,240 --> 00:22:36,760
But finally, somehow,
I'm working this.
419
00:22:36,760 --> 00:22:38,200
Happy.
420
00:22:40,600 --> 00:22:44,040
The chocolate's actually obeying
my hands.
421
00:22:46,600 --> 00:22:48,280
And they look OK.
422
00:22:48,280 --> 00:22:51,480
How have I...? How is that...that...?
423
00:22:51,480 --> 00:22:53,400
HARRY: Yeah, Max,
that looks really good.
424
00:23:03,160 --> 00:23:04,720
JENN: How do they look?
425
00:23:04,720 --> 00:23:06,520
Very, uh...
426
00:23:06,520 --> 00:23:09,200
I'll comment later.
(BOTH LAUGH)
427
00:23:09,200 --> 00:23:11,160
Are they too thick?
428
00:23:11,160 --> 00:23:13,360
Oh, my gosh.
429
00:23:13,360 --> 00:23:15,600
I don't have time to redo
these twigs.
430
00:23:16,920 --> 00:23:19,600
I need to just work
on my other elements
431
00:23:19,600 --> 00:23:21,960
otherwise I won't have anything
to plate up.
432
00:23:27,480 --> 00:23:30,080
Hey, Max.
Max.
Hey, Jock.
433
00:23:30,080 --> 00:23:31,760
Why do you shake the egg
before you crack it?
434
00:23:31,760 --> 00:23:34,200
Um, I just...like having a boogie.
435
00:23:34,200 --> 00:23:36,680
No, I've heard it's supposed to let
you separate the eggwhites
436
00:23:36,680 --> 00:23:37,880
and the yolks easier.
437
00:23:37,880 --> 00:23:40,160
Throw some salt over your shoulder,
shake your eggs
438
00:23:40,160 --> 00:23:41,320
and hope for the best.
439
00:23:41,320 --> 00:23:42,960
Where are you at now?
That's madness.
440
00:23:42,960 --> 00:23:45,760
(LAUGHS) It is madness.
I've never heard that before.
441
00:23:45,760 --> 00:23:48,520
Yeah, so you're making the, uh,
the tuile, I'm guessing?
442
00:23:48,520 --> 00:23:49,720
Correct. Yes.
443
00:23:49,720 --> 00:23:52,160
The leaves are such
an important part of this dish.
444
00:23:53,680 --> 00:23:56,800
It's the only element that gives you
a bit of crunch,
445
00:23:56,800 --> 00:23:58,440
so you've gotta watch out for that
as well.
446
00:23:58,440 --> 00:24:00,400
Yeah.
Come on, Max, you got this, mate.
447
00:24:00,400 --> 00:24:01,600
Cheers. Thanks, guys.
448
00:24:06,040 --> 00:24:08,960
REYNOLD: How are you going, John?
Good. I'm doing the tuile now.
449
00:24:08,960 --> 00:24:10,160
Killing it?
450
00:24:10,160 --> 00:24:11,600
Yep.
451
00:24:11,600 --> 00:24:13,600
The tuile is basically a batter.
452
00:24:13,600 --> 00:24:15,600
And once you've got this
consistency...
453
00:24:18,040 --> 00:24:20,240
..you use a stencil and a silpat
454
00:24:20,240 --> 00:24:24,560
and basically spread a really thin
layer with the stencil
455
00:24:24,560 --> 00:24:26,440
to create the shape of the leaves.
456
00:24:29,720 --> 00:24:31,400
Only got one hour to go.
457
00:24:31,400 --> 00:24:34,360
(APPLAUSE AND CALLS OF
ENCOURAGEMENT)
458
00:24:34,360 --> 00:24:36,120
JOCK: One hour to go!
459
00:24:40,640 --> 00:24:42,880
JENN: I'm really feeling the time
pressure now.
460
00:24:42,880 --> 00:24:45,000
I need to bring out
multi-tasking Jenn.
461
00:24:45,000 --> 00:24:50,800
So while my tuiles are baking,
I need to coat my little cubes now.
462
00:24:52,480 --> 00:24:54,600
My fingers are trembling.
463
00:24:54,600 --> 00:24:56,680
(EXHALES SHARPLY)
464
00:24:56,680 --> 00:24:58,280
Don't overthink it.
465
00:24:58,280 --> 00:25:00,600
These cubes need to be set.
466
00:25:06,960 --> 00:25:09,760
My cubes have set properly.
467
00:25:09,760 --> 00:25:11,640
Opa.
Opa.
468
00:25:12,640 --> 00:25:14,840
I'm so happy
that I've gotten to this point
469
00:25:14,840 --> 00:25:16,280
and everything is coming together.
470
00:25:17,320 --> 00:25:19,040
Those look really good.
471
00:25:20,880 --> 00:25:22,840
Alvin's still doing his chocolate.
472
00:25:22,840 --> 00:25:25,240
Alvin.
Hi.
473
00:25:25,240 --> 00:25:28,160
How are you going?
I'm really pushing this.
474
00:25:28,160 --> 00:25:31,720
Aren't you supposed to make them
look like twigs, mate?
475
00:25:34,640 --> 00:25:36,760
Stop.
Just stop.
(LAUGHS).
476
00:25:36,760 --> 00:25:38,600
You've made them now. It's alright.
477
00:25:38,600 --> 00:25:40,880
Next step, mate,
you've gotta make the tuiles. Yeah?
478
00:25:40,880 --> 00:25:42,160
Yeah, I've gotta make the tuiles.
479
00:25:42,160 --> 00:25:46,400
It's so important to get the dish
finished in a pressure test
480
00:25:46,400 --> 00:25:50,080
because, the other contestants,
they're all so skilled.
481
00:25:51,360 --> 00:25:53,960
And you cannot afford any slip-ups.
482
00:25:56,080 --> 00:25:58,120
I just have to keep motoring on.
483
00:26:01,800 --> 00:26:04,280
MAX: It's now time to use these
stencil leaf moulds
484
00:26:04,280 --> 00:26:07,040
to create leaves out of tuiles.
485
00:26:08,760 --> 00:26:10,240
(EXHALES)
486
00:26:13,000 --> 00:26:15,320
Go, John. Come on, mate.
487
00:26:15,320 --> 00:26:16,520
Oh, it's cracked.
488
00:26:18,080 --> 00:26:19,720
So fiddly.
489
00:26:19,720 --> 00:26:22,560
MAX: (CHUCKLES)
This is not an easy process.
490
00:26:22,560 --> 00:26:25,840
Tuiles will snap
at the lightest pressure.
491
00:26:27,880 --> 00:26:29,280
Ah, no!
492
00:26:30,720 --> 00:26:32,200
OK.
493
00:26:32,200 --> 00:26:33,440
This is not working.
494
00:26:33,440 --> 00:26:35,760
I have a read of the recipe again
495
00:26:35,760 --> 00:26:39,720
and there's a heat gun that's used
to keep the leaves pliable
496
00:26:39,720 --> 00:26:41,880
before pressing on the stencil.
497
00:26:41,880 --> 00:26:43,360
No wonder it's bloody hard.
498
00:26:46,480 --> 00:26:48,840
Mate, these are bloody tough.
499
00:26:48,840 --> 00:26:51,840
You gotta sandwich the... Yep, OK.
Yep.
500
00:26:54,080 --> 00:26:56,720
The leaves have taken me longer
than I would have liked.
501
00:26:56,720 --> 00:27:00,000
Every single minute I can have at the
end of the cook to plate this all up
502
00:27:00,000 --> 00:27:02,520
is an extra minute that's just worth
its weight in gold.
503
00:27:05,880 --> 00:27:07,760
Now for the next challenge...
504
00:27:07,760 --> 00:27:12,000
I'm aware that I am already
a few steps behind.
505
00:27:13,680 --> 00:27:16,840
I still have to create the tuile
leaves and have to dip my cubes.
506
00:27:16,840 --> 00:27:19,000
There's still a lot to go.
I have to hustle.
507
00:27:20,480 --> 00:27:23,600
So important to get the cubes done.
508
00:27:23,600 --> 00:27:26,680
Because I know I've done a good job
with the jasmine-whipped ganache
509
00:27:26,680 --> 00:27:28,160
in terms of flavour.
510
00:27:29,280 --> 00:27:32,520
But if I don't get them
on the plate, it's nothing.
511
00:27:32,520 --> 00:27:35,160
This is the main part of the dish.
512
00:27:35,160 --> 00:27:37,440
So they need to be perfection.
513
00:27:44,200 --> 00:27:45,720
Come on, Alvin.
514
00:27:48,920 --> 00:27:50,160
What the hell?
515
00:27:50,160 --> 00:27:52,440
That's not pretty at all.
516
00:27:53,400 --> 00:27:56,040
Oh, my God.
These are nothing like Reynold's.
517
00:27:56,040 --> 00:27:57,800
Just...
518
00:27:57,800 --> 00:27:59,720
It's OK, just de-mould them all.
519
00:27:59,720 --> 00:28:01,320
I'm in a world of hurt.
520
00:28:04,920 --> 00:28:06,960
My cubes don't even look like cubes.
521
00:28:06,960 --> 00:28:08,960
Argh.
522
00:28:22,480 --> 00:28:24,040
Argh.
523
00:28:24,040 --> 00:28:25,880
It's not pretty at all.
524
00:28:27,800 --> 00:28:29,840
My cubes don't even look like cubes.
525
00:28:31,080 --> 00:28:32,920
I'm very determined to stay.
526
00:28:32,920 --> 00:28:35,040
I'm not ready to go home.
527
00:28:35,040 --> 00:28:39,800
I haven't really shown what I can do
and what I'm capable of.
528
00:28:39,800 --> 00:28:41,880
Come on!
529
00:28:41,880 --> 00:28:43,680
(APPLAUSE)
530
00:28:43,680 --> 00:28:45,880
Come on, Alvin, come on!
531
00:28:45,880 --> 00:28:49,360
But I realise that I'm really quickly
running out of time.
532
00:28:51,240 --> 00:28:53,840
Now I have the pleasure -
or the pain -
533
00:28:53,840 --> 00:28:55,200
to create the tuile leaves.
534
00:28:56,920 --> 00:28:59,480
I just hope that
I can get everything done.
535
00:29:03,320 --> 00:29:06,520
Yes.
Go, Alvin.
536
00:29:06,520 --> 00:29:09,640
Well done! Come on.
537
00:29:17,120 --> 00:29:19,560
John, what you got left?
JOHN: That's it.
538
00:29:19,560 --> 00:29:22,040
All done?
Yep.
Beautiful.
539
00:29:24,240 --> 00:29:26,880
Well done, mate. Come on.
540
00:29:26,880 --> 00:29:30,200
All my elements are ready to go.
I'm ready to plate.
541
00:29:32,280 --> 00:29:35,280
Ladies and gentlemen,
you have 15 minutes to go.
542
00:29:35,280 --> 00:29:36,920
ANDY: Let's go. Come on!
543
00:29:36,920 --> 00:29:38,680
(APPLAUSE)
544
00:29:40,200 --> 00:29:41,920
Come on.
545
00:29:41,920 --> 00:29:43,680
Go, John!
546
00:29:46,080 --> 00:29:48,320
(ECHOING STEAM SOUNDS)
547
00:29:49,760 --> 00:29:51,360
MAX: In these final moments,
548
00:29:51,360 --> 00:29:54,160
I can't hear words,
it's literally just noise.
549
00:29:54,160 --> 00:29:56,960
(ECHOING VIBRATING SOUNDS)
550
00:30:01,120 --> 00:30:04,080
JENN: The atmosphere
is really tense.
551
00:30:05,880 --> 00:30:10,960
There's so many machine sounds
but quiet at the same time.
552
00:30:16,760 --> 00:30:20,760
JOHN: I'm proud of myself for doing
a complete 360
553
00:30:20,760 --> 00:30:22,600
from what happened yesterday.
554
00:30:22,600 --> 00:30:25,280
(MUTED HEARTBEAT)
555
00:30:25,280 --> 00:30:28,880
I think in this competition,
you really have to be resilient.
556
00:30:30,560 --> 00:30:32,080
I can do this.
557
00:30:32,080 --> 00:30:33,600
I want to realise my own dream
558
00:30:33,600 --> 00:30:36,400
and this is the reason why
I came back to this competition.
559
00:30:39,000 --> 00:30:42,040
MAX: As the clock winds down,
my hands are getting shakier.
560
00:30:44,440 --> 00:30:46,920
And I haven't been able to taste
the dish as a whole
561
00:30:46,920 --> 00:30:49,880
but I'm so pleased
with how my dish looks.
562
00:30:52,600 --> 00:30:54,880
JENN: I can't believe
I've made it this far.
563
00:30:55,960 --> 00:30:57,840
I've got all my elements...
564
00:30:57,840 --> 00:30:59,320
(EXHALES)
565
00:30:59,320 --> 00:31:01,360
..and they are elements
I'm happy with.
566
00:31:02,680 --> 00:31:05,160
But I'm a little bit worried...
567
00:31:05,160 --> 00:31:06,560
(EXHALES)
568
00:31:06,560 --> 00:31:08,480
..my twigs are too fat.
569
00:31:09,520 --> 00:31:12,080
And I'm just not ready to go home
today.
570
00:31:14,040 --> 00:31:17,080
ALVIN: My dish looks nothing like
Reynold's
571
00:31:17,080 --> 00:31:21,400
but I've tasted the elements
every step of the way...
572
00:31:23,160 --> 00:31:28,280
..and I'm almost certain that
I have replicated the flavours.
573
00:31:30,680 --> 00:31:34,000
I might not be as technical a cook
as someone like Reynold,
574
00:31:34,000 --> 00:31:36,160
even someone like Billie,
575
00:31:36,160 --> 00:31:40,560
but I think we all have a different
sort of part we play
576
00:31:40,560 --> 00:31:42,840
and strength that we bring.
577
00:31:45,120 --> 00:31:47,440
More than anything,
I want to learn more.
578
00:31:49,800 --> 00:31:53,920
I just hope that
I live to cook another day.
579
00:31:55,520 --> 00:31:57,880
Here it is, you got 10!
580
00:31:57,880 --> 00:32:00,920
ALL: 9, 8, 7,
581
00:32:00,920 --> 00:32:04,160
6, 5, 4,
582
00:32:04,160 --> 00:32:06,720
3, 2, 1.
583
00:32:06,720 --> 00:32:09,480
JOCK: That's it!
(APPLAUSE)
584
00:32:15,760 --> 00:32:17,440
Beautiful.
585
00:32:17,440 --> 00:32:19,080
Good job, guys!
586
00:32:20,280 --> 00:32:24,200
JOHN: Seeing Reynold walk in,
I knew exactly what I was in for.
587
00:32:24,200 --> 00:32:25,680
I just want to have fun.
588
00:32:27,080 --> 00:32:30,120
But, um, it all turned out well
so I'm very happy.
589
00:32:33,400 --> 00:32:35,880
ALVIN: I've just seen
what the others have created
590
00:32:35,880 --> 00:32:39,280
and, yeah, mine's very Alvin.
591
00:32:39,280 --> 00:32:42,560
Um, so, you know,
we'll see what they say in there.
592
00:32:50,120 --> 00:32:52,280
JOHN: I'm actually excited
to serve this dish
593
00:32:52,280 --> 00:32:56,320
because I know that I've put
everything into this creation.
594
00:32:56,320 --> 00:32:59,360
All the elements tasted really good.
595
00:32:59,360 --> 00:33:02,360
Being back here today in this kitchen
and not giving up,
596
00:33:02,360 --> 00:33:04,080
it's made me realise why I'm here -
597
00:33:04,080 --> 00:33:06,840
to really show everyone
what I'm capable of.
598
00:33:06,840 --> 00:33:09,720
I'm so proud of myself
and I'm here to stay.
599
00:33:11,440 --> 00:33:13,680
Big smile from John there,
love that.
600
00:33:19,000 --> 00:33:22,680
John, one thing to do, do you want
to spoon some sorbet on it?
601
00:33:22,680 --> 00:33:25,320
Actually, Reynold taught me
how to quenelle
602
00:33:25,320 --> 00:33:26,840
so I hope I still remember it.
603
00:33:28,440 --> 00:33:30,640
JOCK: No pressure, then.
No. (CHUCKLES)
604
00:33:33,320 --> 00:33:35,040
Oh, he's still got it.
605
00:33:39,280 --> 00:33:41,160
Good stuff.
Beauty, John. Thanks, mate.
606
00:33:41,160 --> 00:33:43,320
Thanks. Enjoy.
607
00:33:48,600 --> 00:33:50,080
What do you think of that, Reynold?
608
00:33:51,360 --> 00:33:52,880
Looks pretty good.
609
00:33:52,880 --> 00:33:55,160
Twigs are nice. Got natural shape.
REYNOLD: Twigs are nice.
610
00:33:56,520 --> 00:33:59,040
Do the honours, Reynold.
Get into it.
611
00:34:03,920 --> 00:34:05,880
Nailed it.
612
00:34:07,400 --> 00:34:10,040
MEL: I mean, from here,
you can see the shell is...
613
00:34:10,040 --> 00:34:11,880
Is very thin.
Yes. It's good.
614
00:34:11,880 --> 00:34:13,240
It's really good.
615
00:34:35,640 --> 00:34:38,600
The chocolate twigs
were really well done.
616
00:34:38,600 --> 00:34:40,600
Yep.
Especially watching him make them.
617
00:34:40,600 --> 00:34:42,360
It was pretty easy for him,
to be honest,
618
00:34:42,360 --> 00:34:44,560
and you said it was one of the
hardest elements to get right.
619
00:34:44,560 --> 00:34:48,480
Beautiful, fine work with
the chocolate round the outside.
620
00:34:48,480 --> 00:34:51,400
The tuiles were beautiful
and crunchy and crisp.
621
00:34:52,520 --> 00:34:54,800
The inside of the caramel apple
is actually quite nice.
622
00:34:54,800 --> 00:34:57,320
The apple's like, fully compressed.
623
00:34:57,320 --> 00:34:59,240
Sorbet's really nice and bright.
624
00:34:59,240 --> 00:35:01,640
Really refreshing.
625
00:35:01,640 --> 00:35:05,760
I'm really heartened by how John
took on this challenge today
626
00:35:05,760 --> 00:35:07,880
as being a really positive thing.
627
00:35:09,480 --> 00:35:11,720
When you're presented with a dish
that looks like that
628
00:35:11,720 --> 00:35:14,720
after four hours,
in this crazy place...
629
00:35:16,120 --> 00:35:18,960
..I think John has to be commended.
For sure.
630
00:35:28,440 --> 00:35:30,680
JENN: I'm really happy
with my decision to go back
631
00:35:30,680 --> 00:35:33,440
and push more jasmine tea flavour
into the whipped ganache.
632
00:35:33,440 --> 00:35:36,720
And that I did my caramelised apple
again.
633
00:35:36,720 --> 00:35:40,520
However, I'm worried about
whether my twigs are too fat.
634
00:35:43,520 --> 00:35:47,600
Potentially, I could be the one
going home today.
635
00:35:59,200 --> 00:36:01,680
enjoy another serving
or savour past seasons at:
636
00:36:11,280 --> 00:36:12,960
Look at the concentration.
637
00:36:12,960 --> 00:36:14,600
ANDY: Yeah, there's a lot going on
there.
638
00:36:14,600 --> 00:36:17,920
Jenn.
MEL: OK, Jenn.
Softly does it.
639
00:36:17,920 --> 00:36:19,440
There it is.
640
00:36:23,600 --> 00:36:25,640
First pressure test out the way.
641
00:36:25,640 --> 00:36:28,040
Yeah, I can't believe it.
(LAUGHS) I've done it.
642
00:36:28,040 --> 00:36:29,800
And made it through.
643
00:36:29,800 --> 00:36:33,000
Despite remaking everything that
you did,
644
00:36:33,000 --> 00:36:35,000
you still got
a finished complete dish up.
645
00:36:35,000 --> 00:36:37,240
I'm really proud.
646
00:36:37,240 --> 00:36:39,600
I would have never thought
something this beautiful
647
00:36:39,600 --> 00:36:42,480
could be given birth to by my hand.
648
00:36:42,480 --> 00:36:45,440
Alright, why don't you stick the
sorbet on it and then we'll taste?
649
00:36:45,440 --> 00:36:46,480
Yes.
650
00:36:58,320 --> 00:37:00,120
There you go, Jenn.
Thanks, Jenn.
651
00:37:00,120 --> 00:37:02,520
We'll taste it now.
Thank you so much.
Nice one, Jenn.
652
00:37:02,520 --> 00:37:04,240
Thank you. (GIGGLES)
653
00:37:10,440 --> 00:37:12,880
The chocolate twigs are...
pretty heavy.
654
00:37:12,880 --> 00:37:15,240
Yeah, they're logs.
Chocolate branches.
655
00:37:15,240 --> 00:37:16,280
Yeah.
Branches.
656
00:37:16,280 --> 00:37:17,840
Lucky to be holding up, actually.
657
00:37:19,440 --> 00:37:22,640
Couple of trees. Um...
Oh. There you go.
658
00:37:30,720 --> 00:37:32,400
The inside's quite nice.
659
00:37:32,400 --> 00:37:33,720
Yeah.
660
00:38:01,360 --> 00:38:04,360
I think she's done
an absolutely amazing job.
661
00:38:04,360 --> 00:38:07,560
Beautiful jasmine flavour
through it.
662
00:38:07,560 --> 00:38:09,240
I love that sorbet.
663
00:38:09,240 --> 00:38:12,560
I mean, that in and of itself,
had a great amount of acidity
664
00:38:12,560 --> 00:38:15,120
to give it that lift
and that refreshment.
665
00:38:16,480 --> 00:38:18,520
I actually really like the way
she treated the apples.
666
00:38:18,520 --> 00:38:20,280
Even though they're slightly
a bit too big,
667
00:38:20,280 --> 00:38:22,320
they're actually not overcooked,
the caramel apple.
668
00:38:22,320 --> 00:38:24,440
The flavour's there,
you can taste the caramelisation.
669
00:38:25,640 --> 00:38:28,080
The apple blossom insert
is delicious.
670
00:38:28,080 --> 00:38:30,360
Super fragrant and light and bright.
671
00:38:30,360 --> 00:38:33,880
The little tuile,
the flavour is really nice.
672
00:38:33,880 --> 00:38:37,720
The obvious -
the twigs are quite big.
673
00:38:39,040 --> 00:38:42,520
Things, though, like the twigs
being a little bit too thick,
674
00:38:42,520 --> 00:38:45,960
yes, it's a cosmetic thing but
it's also about balance of flavour.
675
00:38:45,960 --> 00:38:48,920
The chocolate's quite bitter and so
when you get a little bit of that,
676
00:38:48,920 --> 00:38:50,920
you really only need
a small amount of it.
677
00:38:52,240 --> 00:38:56,160
I think all in all, um,
a really, really great effort.
678
00:38:56,160 --> 00:38:58,600
And a pressure test when you've got
a one-in-four chance,
679
00:38:58,600 --> 00:39:00,320
nobody's safe,
at the end of the day,
680
00:39:00,320 --> 00:39:02,720
but if I look at it
from a flavour perspective,
681
00:39:02,720 --> 00:39:04,280
I'm super happy with it, so...
682
00:39:04,280 --> 00:39:08,120
..it's not perfect but I still think
she's in a strong position.
683
00:39:13,360 --> 00:39:16,000
MAX: I'm not sure if I've replicated
all the elements
684
00:39:16,000 --> 00:39:17,600
enough to keep me safe today
685
00:39:17,600 --> 00:39:20,320
but I've replicated them
to the point that I'm happy with.
686
00:39:22,680 --> 00:39:26,080
The thing that I'm most proud with
on the plate
687
00:39:26,080 --> 00:39:28,160
is that green apple sorbet.
688
00:39:28,160 --> 00:39:31,680
I've done my absolute best, which is
the only thing you can do here.
689
00:39:31,680 --> 00:39:34,000
Hi, mate.
Hello.
690
00:39:34,000 --> 00:39:35,880
Max.
Max.
691
00:39:48,880 --> 00:39:50,200
Yay.
692
00:39:52,480 --> 00:39:54,440
Take a seat.
693
00:39:55,720 --> 00:39:58,640
And breathe. (LAUGHS)
694
00:40:00,880 --> 00:40:04,000
So at the end of back-to-back
pressure tests,
695
00:40:04,000 --> 00:40:07,600
are you feeling more confident
or less confident?
696
00:40:07,600 --> 00:40:09,280
Um...
697
00:40:09,280 --> 00:40:10,840
Yeah, it's a good question.
698
00:40:11,960 --> 00:40:14,440
So it looks...
I'm really happy with how I did.
699
00:40:14,440 --> 00:40:17,680
There's obviously a bit of polish
that comes with being a professional
700
00:40:17,680 --> 00:40:20,280
and doing it countless times.
701
00:40:20,280 --> 00:40:22,320
Flavour-wise,
I was trying to reference
702
00:40:22,320 --> 00:40:24,240
back to what I tried before the cook
703
00:40:24,240 --> 00:40:26,080
and I'm really happy
with the flavours.
704
00:40:26,080 --> 00:40:28,400
Great.
Thanks, Max.
Thank you.
705
00:40:32,400 --> 00:40:34,520
REYNOLD: I quite like the plating
on this one actually.
706
00:40:34,520 --> 00:40:36,560
Mm.
It's nice and compact.
707
00:40:36,560 --> 00:40:37,880
Everything's there.
Yep.
708
00:40:37,880 --> 00:40:39,400
Shall we break into it?
Should we try it?
709
00:40:39,400 --> 00:40:41,480
I think we should. Yeah.
OK.
710
00:41:12,880 --> 00:41:14,960
Um, the jasmine...
711
00:41:14,960 --> 00:41:19,600
I don't really get that punchy
kind of fragrance throughout.
712
00:41:19,600 --> 00:41:21,400
It just tastes like...
713
00:41:21,400 --> 00:41:23,360
Mm, cream.
..cream.
714
00:41:23,360 --> 00:41:25,800
Other than that -
the chocolate's nice and thin.
715
00:41:25,800 --> 00:41:27,520
The sorbet is good.
716
00:41:27,520 --> 00:41:30,560
I think some pluses
and some minuses for me.
Yeah.
717
00:41:30,560 --> 00:41:34,400
The caramelisation on the apple,
it's just really not there.
718
00:41:34,400 --> 00:41:35,760
I thought from the visual,
719
00:41:35,760 --> 00:41:37,160
you could already sort of tell
720
00:41:37,160 --> 00:41:39,080
it wasn't quite as dark
as it needed to be.
721
00:41:40,080 --> 00:41:43,760
I like the flavour of the tuile
but the texture is a little soft.
722
00:41:43,760 --> 00:41:44,760
Yeah.
723
00:41:44,760 --> 00:41:47,160
The impression was nice but, yeah,
the texture was sort of missing.
724
00:41:47,160 --> 00:41:48,800
And I think, Jock, as you mentioned
725
00:41:48,800 --> 00:41:50,480
when we went to go and visit,
you know,
726
00:41:50,480 --> 00:41:53,240
it's the only element
of crunch on the dish
727
00:41:53,240 --> 00:41:57,440
and it is quite crucial that
that texture is correct.
728
00:41:57,440 --> 00:42:00,640
Sorbet was the highlight
and it shouldn't be that way.
729
00:42:00,640 --> 00:42:03,120
This ate like a dish that is -
730
00:42:03,120 --> 00:42:06,520
you know when you have those dishes
that is more style over content.
731
00:42:06,520 --> 00:42:08,320
When you look and you go,
"Oh, it's super fancy."
732
00:42:08,320 --> 00:42:10,800
You eat it and it kind of doesn't
taste of much.
733
00:42:12,760 --> 00:42:15,600
It's one of those ones
and I'm really left wanting more
734
00:42:15,600 --> 00:42:17,840
throughout each element
bar the sorbet.
735
00:42:19,000 --> 00:42:21,040
Are we worried?
I think we are.
736
00:42:21,040 --> 00:42:22,760
I think we should be.
737
00:42:22,760 --> 00:42:25,680
I mean, as far as the dishes go
that we've tasted today,
738
00:42:25,680 --> 00:42:28,920
that's the one that least resembles
yours so far.
Yeah.
739
00:42:28,920 --> 00:42:31,080
In terms of flavour, definitely.
I agree.
740
00:42:36,720 --> 00:42:38,360
JENN: You've got this, Alvin.
741
00:42:40,000 --> 00:42:41,280
I'm not happy.
742
00:42:42,520 --> 00:42:44,880
It's such a visual dish.
743
00:42:44,880 --> 00:42:48,200
You know, people have been sent home
for less.
744
00:42:48,200 --> 00:42:53,160
The only thing I can just bank on
are my flavours
745
00:42:53,160 --> 00:42:56,360
but I don't know whether it's enough
to keep me in.
746
00:42:56,360 --> 00:42:58,080
Alvin.
Alvin.
747
00:43:14,520 --> 00:43:16,040
JOCK: Alvin.
ANDY: Alvin.
748
00:43:23,480 --> 00:43:26,000
Do you wanna put the sorbet on?
And then we'll taste.
749
00:43:34,920 --> 00:43:37,040
There you go, guys.
750
00:43:37,040 --> 00:43:38,600
Thank you, Alvin.
MEL: Thank you.
751
00:43:38,600 --> 00:43:40,200
REYNOLD: Thank you.
Thanks, mate.
752
00:43:48,600 --> 00:43:51,800
OK. Let's call a spade a spade -
753
00:43:51,800 --> 00:43:54,120
she does not look like yours.
754
00:43:55,480 --> 00:43:57,400
(CHUCKLES) I guess we should just...
755
00:43:57,400 --> 00:44:00,000
..crack into it and taste it.
Yep.
756
00:44:34,960 --> 00:44:38,600
I'm genuinely surprised.
It's delicious, it really is.
757
00:44:40,600 --> 00:44:44,280
It's not meant to be a subtle
dessert, it's meant to be...
You're not subtle.
758
00:44:44,280 --> 00:44:47,080
The flavour's meant to be, like,
floral, fragrant,
759
00:44:47,080 --> 00:44:49,880
taste the jasmine,
taste the blossom, the caramel,
760
00:44:49,880 --> 00:44:52,280
and then get that hit of refreshing
apple, that's what he did.
761
00:44:53,720 --> 00:44:56,680
The texture of the apple
within each disc
762
00:44:56,680 --> 00:44:59,160
had that really nice, sort of,
you know, crunch to it.
763
00:44:59,160 --> 00:45:01,640
Beautiful caramelisation,
the caramelised apple,
764
00:45:01,640 --> 00:45:04,120
beautiful freshness
in the other cube.
765
00:45:07,080 --> 00:45:11,920
And also, the texture of the jasmine
mousse, it was light, it was airy.
766
00:45:11,920 --> 00:45:17,000
The sorbet, the texture and the
flavour was the closest to yours.
767
00:45:17,000 --> 00:45:20,880
Flavours are...are amazing.
768
00:45:20,880 --> 00:45:22,560
It just looked shocking.
769
00:45:24,360 --> 00:45:26,520
It didn't look anything like yours.
770
00:45:40,040 --> 00:45:41,920
Today, we tasked the four of you
771
00:45:41,920 --> 00:45:45,000
with re-creating a dish
by Reynold Poernomo.
772
00:45:46,320 --> 00:45:49,040
Look, I didn't make today's
pressure test easy, did I?
773
00:45:49,040 --> 00:45:54,440
But I hope you all had fun and some
of you actually really surprised me,
774
00:45:54,440 --> 00:45:57,160
and of course, I really hope that
you've learnt a thing or two.
775
00:45:57,160 --> 00:46:02,840
Righto, gang, the good news is,
two of you excelled today.
776
00:46:03,960 --> 00:46:07,040
And are in no danger of going home.
777
00:46:09,720 --> 00:46:10,840
John.
778
00:46:14,040 --> 00:46:15,560
And...Jenn.
779
00:46:17,080 --> 00:46:18,920
You're safe. Well done.
780
00:46:20,000 --> 00:46:21,800
You can join the others.
(APPLAUSE)
781
00:46:21,800 --> 00:46:23,400
JOCK: Well done, Jenn.
782
00:46:28,200 --> 00:46:31,800
Alvin, Max, obviously,
it comes down to you two.
783
00:46:33,720 --> 00:46:37,760
Alvin, your dish looked nothing
like Reynold's. (CHUCKLES)
784
00:46:39,480 --> 00:46:43,480
But today, you proved that looks
can be deceiving
785
00:46:43,480 --> 00:46:46,400
because it tasted delicious.
786
00:46:47,560 --> 00:46:48,840
Max...
787
00:46:50,520 --> 00:46:52,880
Although it looked very much
like Reynold's dish...
788
00:46:54,440 --> 00:46:56,920
..there wasn't enough finesse
involved.
789
00:46:56,920 --> 00:47:00,320
Both dishes left us wanting
in different ways
790
00:47:00,320 --> 00:47:02,960
but when it came to this,
791
00:47:02,960 --> 00:47:06,800
we all agreed that taste
trumps appearance.
792
00:47:06,800 --> 00:47:10,560
And that's why, I'm sorry, Max,
you're going home.
793
00:47:18,520 --> 00:47:20,280
(EXHALES)
794
00:47:24,400 --> 00:47:25,840
It's, um...
795
00:47:25,840 --> 00:47:28,640
..been a long dream and...
796
00:47:28,640 --> 00:47:32,080
..uh, thank you everyone
for making me realise that dream
797
00:47:32,080 --> 00:47:33,960
and thank you for having me.
It's been...
798
00:47:33,960 --> 00:47:35,360
Yeah, it's been incredible.
799
00:47:37,080 --> 00:47:40,680
Mate, you've persevered to get here,
you know?
800
00:47:40,680 --> 00:47:43,920
We've seen you last year,
you came back again this year,
801
00:47:43,920 --> 00:47:45,160
you got through,
802
00:47:45,160 --> 00:47:48,440
you've shown incredible perseverance
and resilience
803
00:47:48,440 --> 00:47:52,120
and that's gonna set you up in
whatever you choose to do next, mate.
804
00:47:52,120 --> 00:47:54,120
It's been a pleasure
having you in the kitchen.
805
00:47:54,120 --> 00:47:56,680
But for now,
it's time to say goodbye, buddy.
806
00:47:56,680 --> 00:47:58,280
Thank you very much.
807
00:48:02,760 --> 00:48:04,640
I'm devastated to be leaving
this early.
808
00:48:04,640 --> 00:48:06,600
Being part of the MasterChef
competition
809
00:48:06,600 --> 00:48:08,800
has been a pipedream of mine
for years.
810
00:48:08,800 --> 00:48:12,480
The growth that I've had in my food
over the last three, four years,
811
00:48:12,480 --> 00:48:14,360
auditioning for the show,
812
00:48:14,360 --> 00:48:16,680
only gets greater and greater.
813
00:48:16,680 --> 00:48:18,840
Hugs and kisses.
814
00:48:18,840 --> 00:48:20,720
(APPLAUSE)
815
00:48:22,440 --> 00:48:26,600
Give it up for Max, everybody!
816
00:48:28,760 --> 00:48:33,760
It's been a long road for me to get
to my position in this competition,
817
00:48:33,760 --> 00:48:36,400
and it hasn't been easy
818
00:48:36,400 --> 00:48:39,000
but I couldn't be more pleased
with where I am standing.
819
00:48:41,480 --> 00:48:44,880
VOICEOVER: Tomorrow night
on MasterChef Australia...
820
00:48:44,880 --> 00:48:47,320
All the way from LA,
it's Curtis Stone!
821
00:48:47,320 --> 00:48:49,960
..a very special guest...
822
00:48:49,960 --> 00:48:53,360
I have to admit, I had a bit of a
crush on him last time. (CHUCKLES)
823
00:48:53,360 --> 00:48:55,280
..rocks the
MasterChef kitchen...
824
00:48:55,280 --> 00:48:56,480
Let's go, guys.
825
00:48:56,480 --> 00:48:58,960
..with a huge
service challenge.
826
00:48:58,960 --> 00:49:01,880
MEL: It's fast food
versus fancy food.
827
00:49:03,120 --> 00:49:04,560
WOMAN: I'm scared
to think
828
00:49:04,560 --> 00:49:06,160
of what they're gonna
throw at us today.
829
00:49:07,720 --> 00:49:11,040
Captions by Red Bee Media
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