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M@ster(hef Au$tra|ia Season 17 Episode 46
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00:00This is a big day for you three we are about to welcome a culinary star into the kitchen
00:22this guy he was born and raised right here in Australia but he has an international reputation
00:28at 14 he was washing dishes in kitchens before long he was creating and at 27 he was the executive
00:37chef at a luxury hotel in Shanghai where he went on to earn his first Michelin star and he didn't
00:45stop there today he has two successful restaurants in Singapore and this chef is reshaping the world
00:53fine dining with this chef at the helm this iconic restaurant earned him his second Michelin star just
01:01eight months after opening you heard me right second Michelin star please welcome chef patron of
01:11Marguerite Michael Wilson Michael Wilson is not to be messed with he is at the top of his game
01:26Marguerite is changing the way the fine dining runs all over the world so I know that this dish whatever
01:32it is going to be epic Michael welcome to the master chef kitchen thank you first time tell us
01:40about Marguerite in Singapore so Marguerite in Singapore it's a fine dining restaurant based
01:44off European seasons it's what we call creative cuisine so our experiences through life and nature
01:49is what dictates how we cook in the restaurant it's beautiful it's lovely I bet you're keen to see which
01:55of Michael's creations you have to replicate to win immunity today Michael I've heard you've got a
02:00nickname for this dish so this dish you're going to be replicating today it's probably one of the
02:05most difficult dishes in any restaurant that I've opened and we nickname it the tower of terror
02:10even I'm a bit nervous now do you want to put them out of their misery let's do it today guys you're
02:19going to be making marguerite opera
02:26it's a little tower the sheer mechanics of this dish don't make a lot of sense usually food is like
02:38wider than it is high whereas this is like skinny it's tall it looks like it's going to tumble over
02:43any moment in time wow looks gorgeous eight layers of absolute precision eight layers yes
02:51look what I thought Tower of Terror I was thinking crock and bush so for something so petite to be
03:04nicknamed the Tower of Terror means this dish is exactly the kind of technical dessert you'd expect
03:08out of a Michelin star kitchen okay so from the bottom to the top guys we've got a twill made from
03:14cacao hazelnut parfait a plain twill there's a chocolate cake soaked into the chocolate cake is
03:2021 year old balsamic vinegar and coffee oil nice a tempered chocolate disc a coffee cremeux roasted
03:27hazelnuts cacao nib nougatine and Jerusalem artichoke ice cream who wants to try oh go on get stuck in you
03:37want to get everything in one bite yeah that's a good idea get the knife go straight down be very firm
03:41with it wow that hazelnut on the bottom is just phenomenal I love how um that kind of dark rosy
03:54bitterness it goes through the whole dishes are kind of the coffee the dark cocoa nibs that
03:58roastiness of the Jerusalem artichoke ice cream so even though there is some sweetness there it's
04:01really well balanced when you're holding together so yes delicious thank you I love the flavor profiles
04:06here and the textures are stunning every layer has a purpose like the softness of that parfait and
04:11the creaminess that gelato is offset by the crack of the tempered chocolate and the twills and that
04:16cacao nib nougatine is absolutely divine give us some pressure points on some of the components when
04:21making the gelato you've got to roast the artichokes okay so what you're looking for is caramelization
04:26not not black but a deep golden color the main pressure point is that it has to remain in balance
04:32you've got to keep it to the same ratios if one layer is bad the whole thing could collapse
04:38in that dessert it's out of this world I'm worried the mind is going to be more like leading tower of
04:44pizza masterpieces like that take time and you're going to need to make every second count today
04:52because you're not plating just one of Michael's dishes
04:56you're plating five oh my god wild we're giving you three hours and 15 minutes not much the recipe
05:08equipment and ingredients you need at your benches whoever's dishes best resemble Michael's in looks
05:13and tastes will be immune from Sunday's elimination all right guys I hope you're ready your time starts now
05:21the pressure in this competition right now is sky high I don't like the tower of terror that we're
05:36making now which is frankly a little terrifying I've been lucky enough to have been in the last
05:39couple of weeks and I know what an advantage it is to be able to sit back watch the elimination and
05:43not have that risk of going home so I want to make it three from three this week and give it everything
05:48I've got yeah first pressure test of the season it's a good one I've been sitting up there watching
05:55other people go for these all season and every now and then I'll be like oh I want to make that I
05:58want to eat that today I'm getting to do both it's been about 12 years since my last pressure test and
06:03that one didn't have a great result it was for a spot in the semi-finals the dish I went out on
06:08was the final pressure test and unfortunately tempering chocolate not my jam my goal today is
06:15to read the recipe do things once make sure that they're done properly the first time because all
06:20of those little mistakes end up snowballing and you end up in not a good place I I feel great
06:29actually I'm really enjoying and the fact that I'm recreating a Michelin star recipe it's blowing my
06:33light so I really want to do my best and hopefully have five perfect dishes on the plate so far I've
06:40done pretty good in pressure taste some of them I would so I feel really good today I'm confident
06:46I feel motivated I really want this today if I do get a feed Callum and Jamie today that would be
06:52amazing so the first step of the recipe today is to work on this artichoke gelato Michael's artichoke
06:58gelato tasted kind of savory and you could taste the artichokes kind of being caramelized I need
07:05to nail this because that gelato just brings everything together and cool down the whole dessert
07:09the first thing I do is I slice my artichoke and they can't be too thin otherwise it can burn right
07:15quickly and they can ruin the flavor I sprinkle them with sea salt isn't throwing salt behind your shoulder
07:20good luck and I put them in the oven what's that it looks so quickly Jerusalem artichokes are roasting
07:36I'm working on the cocky cremo the cremo is so silky smooth and luscious and the way to get that
07:42texture is by cooking it in a water bath nice cow good cremoing I then strain it off fold it through my
07:49cream pop it in the fridge to rest I'm gonna crack on with that hazelnut parfait well Michael firstly
08:10thank you so much for coming into the master chef kitchen I think it's so amazing to see Aussies go
08:15abroad do their thing couple of Michelin stars under your belt and then come back to the master chef
08:19kitchen and really show Australia what you've been up to and I think if this dish is a little bit of a
08:24representation of what you've been doing you've been doing a lot mate there's a bit going on here and
08:28you are putting our contestants under the pump with a dish nicknamed the tower of terror yeah it's
08:34definitely it's definitely called pressure test for a reason yeah have you ever made it in three hours and
08:3915 minutes no why would I do that to myself that's right and what is interesting today the contestant
08:47won't be using any molds trying to create something which is obviously elevated without
08:51molds and that's gonna be a bit of a trick I feel a little bit bad already yeah I'm feeling pretty good
09:01I've got my cremo base in the circulator I've got my Jerusalem artichokes roasting which is going
09:05to go into the milk base for my gelato I'm working on my hazelnut parfait now for me the hazelnut
09:12parfait is absolutely delicious it's beautiful and nutty and luxurious first thing you need to do is
09:18create a pate bomb where the pressure point comes in is mixing the hazelnut paste with the cream and
09:23making sure that's not over whipped nice work Jamie artichokes are looking really good for my artichoke
09:34gelato they look perfectly golden then caramelized every single drop whoa it really tastes like chef's
09:45dessert hey in the boxing ring shnessy huh bang bang no just like celebrate for every element we love
09:54the vibe celebration read the recipe you've got two and a half hours to go
10:00oh I can smell the Jerusalem artichokes oh yeah smell a bit burny don't they mmm they do actually
10:15yeah the j-chokes burning can you smell them they smell like burning what's up what's the stab chef
10:22what's the stab oh stabilizer got it that's like five and a half grains of stab so I've got my Jerusalem
10:29artichokes roasting away now I've got the coffee cremeux in the fridge which is good my hazelnut
10:34parfait is in the blast chiller working on the artichoke gelato as we speak yeah feeling good
10:38oh they're definitely burnt I can smell them have you done your j-artichokes yet wait not quite as
10:49dark as yours bruv mine are pretty dark yeah they're dark hey I'm a little bit confused because I'm kind
10:57of thinking okay the temperature in the oven I think is right the timing was right why are they
11:01so dark brown and I think I've just sliced them too thinly they've burned in that 25 minutes they're
11:05in the oven infusing these artichoke chips into the artichoke gelato is going to be not the flavor
11:10from laughter Cullen how's it going hello um I'd say terribly terribly yeah bad start so these are your
11:17Jerusalem artichokes for the artichoke gelato mate they are burnt these are your Jerusalem artichokes for
11:27the artichoke gelato yes mate they are burnt how crucial are these Jerusalem artichokes that they're
11:33like you know perfect to the recipe like we say crucial that they're a deep golden color but not
11:38black if they're undercooked you're not going to get the caramelization and the flavor into the dish
11:42yeah if they're overcooked it's just going to be bitter yeah I think my advice is like you're a very
11:48smart cook you've got great instincts don't overthink this will do make sure your first mistake is your
11:52last mistake good luck mate thank you thanks guys come on Cal at least it's early on the recipe I've got
11:57enough time yeah I've got enough time to redo it this is probably not the start to the cook that I hope for
12:02but if there's any cook that's going to start terribly it's probably a three hour and fifteen
12:05minute one because I've got time if I hustle and work hard from now to bring this bad boy back
12:10this tower of terror from Michael Wilson is going to be the difference between me and having that
12:13immediately at the end of the day so let's do it good sifting yeah yeah yeah you do that yeah you
12:25sift that I think I'm tracking okay got my parfait and artichoke gelato in the blasty cremos are just
12:34resting in the fridge see you soon buddy stay in the fridge after that's the chocolate sponge but
12:40before that we need to get both of these twirls done nice Jeremy thank you 170 and six minutes
12:48quite a sponge the next element I'm working on is my chocolate sponge Michael's chocolate sponge
13:00tasted really kind of aerated but with a hint of coffee and balsamic vinegar I feel like the
13:05balsamic vinegar just lifts it and it gives it a beautiful beautiful flavor and then I folding
13:10meringue in my chocolate mixture my butter is very light and airy it's definitely recipe to keep
13:16in the oven so I've skipped ahead to then catch up so it'll become even Stevens in the end I reckon
13:28right now I'm going to crack on with the chocolate sponge
13:32I'm trying to mow through this recipe today because I think in a dish like this it has eight layers that have to be delicately placed on top of each other and we're making five plates I think I'm going to need every second I can get right at the end of the cook
13:54I've just put my sponge in tools are out I'm moving on to my nougatine the nougatine in this dish is super important because it provides a bit of sweetness that a lot of this dish doesn't actually have
14:11I've got my base for my nougatine on the stove bubbling nicely pour it out onto the counter cool it down and then I start to roll it out with a rolling pin
14:20the nougatine from memory was perfectly crisp it was thin enough to crack but still thick enough to hold that structure and hold that beautiful gelato on the top
14:33go
14:34no
14:35do you want a taste?
14:36oh my god
14:37yeah co we love you
14:38yes
14:39auntie po never forgets the kids on the gantry
14:41don't worry color they're not cheering for us
14:43do we ever tell you you're our baby judge
14:46that's what I was aiming for
14:48oh wow
14:50now we understand
14:51can you take us to all the layers?
14:53feeding time at the zoo
15:03I take the tray out of the oven and chuck it straight onto the bench
15:09wow
15:11I remove the cast iron trays under there to make sure they don't continue to cook my nougatine
15:15and then I grab my mould and start to press out really lightly these little discs
15:20nice mate
15:21nice
15:23staying on top of things is the most important thing right now
15:25I've started strong, I'm staying focused but it's all about making sure that continues to the end of the cook
15:30you're good mate, just think about how many you need
15:32get onto the top
15:34only one of you can win immunity and there's only one hour to go
15:36I love it now guys
15:39oh no more tigers
15:48yeah
15:49five
15:50one
15:51two
15:52three
15:53that's all perfect
15:55Snez, you've really got to concentrate now, this is a really crucial part of the dish
16:02yeah
16:06oh
16:07Snez
16:08yes
16:09think about why that's happening
16:10yeah
16:11I need to clean this, that's why it's happening
16:13hang on, what does the recipe say?
16:15it says allow to set just for 60 seconds then quickly cut
16:17do you think that it's set?
16:20definitely not
16:23every single layer has to be perfect
16:25otherwise Tower of Terror will not stand straight
16:27I'm starting to be a little bit stressed now
16:29I feel like this cookie is getting away from me and getting a little bit more frazzled
16:32all eight layers need to be spot on, you have 30 minutes to go
16:46come on go lift it
16:55there's so many steps to this nugget tin recipe and it's really hard to understand
16:59I need to stay focused and keep moving
17:03and then he hits me
17:05remove the tray underneath that's already hot
17:10move quickly Snez
17:11sorry
17:13I've pulled the whole tray out
17:14and my nugget tin is now sitting on the bench
17:17perfectly cooled to take my circles out
17:20this better come out
17:24it's gorgeous
17:25pretty happy with that
17:26taking them out
17:27they look phenomenal
17:28I'm really happy
17:29they look really good Snez
17:30they're gorgeous honestly
17:31and done
17:32move on
17:33beautiful girl
17:34I need to start on the temperate chocolate disc
17:38temperate chocolate is just so fine
17:40it's so thin
17:41it's like perfect little discs sitting there in between
17:43and it just snaps
17:44snap
17:51just trying to temper my chocolate
17:52I've got my nugget tin done
17:53I've still got heaps to do
17:56the layer I'm most worried about is the tempered chocolate
17:58because it's tempered chocolate
18:00there will be tempers if I don't temper this chocolate
18:02let's go Jamie
18:03come on Jamie
18:05I was actually in the kitchen
18:06the last time that Jamie tempered chocolate
18:09bloody hell come on
18:11it was not a pretty day for him
18:13so I'm hoping that doesn't happen again
18:14and it just kind of comes through with the goods
18:16come on
18:17come on
18:20I feel like I'm behind time
18:22I've got to temper the chocolate
18:23I've got to
18:24churn the ice cream
18:25I've got to bring the whole thing together
18:26I know this nugget tin is a real sort of pressure point
18:29is that
18:30cool enough?
18:33right now I'm a little bit worried looking at this nugget tin
18:35because I'm imagining these like perfect circles
18:37and I'm not getting a perfect circle
18:38and I'm not getting a perfect circle
18:42Cal
18:43why do you think it's not working for you?
18:46maybe it's too hot
18:47because it's still too
18:51I've left the nugget tin to cool for another minute
18:53it's still not quite working
18:54it's still really kind of sticky and tacky
18:55so I need to let it cool for a little bit longer again
18:59oh come on Cal
19:01I let the nugget tin mixture cool for another minute
19:02and I go to punch it out
19:03and
19:05it comes out beautifully
19:06it's looking thin
19:07it's like really nice and even
19:08it's a perfect circle
19:09Eureka
19:10nice Cal
19:11beautiful Cal
19:12yay
19:13good job mate
19:14beautiful Cal
19:15you got the hang of it now man
19:16lower Calum
19:17lower
19:18must have been the lower legs
19:19I've spent a lot of time with this nugget tin trying to get it right
19:23but I'm breathing a sigh of relief
19:24because I think it looks perfect
19:26it's time to get onto this tempered chocolate disc
19:31yeah boy
19:33the chocolate is finally at the right temperature
19:35I'm feeling the texture
19:36it's drying on the edge of the bowl
19:37it's looking the good
19:39I'm going to pour it out onto the acetate
19:40and spread it super thin
19:41nice Jeremy
19:43not so thin it's going to shatter
19:44but thin enough that I want a perfect snack
19:47I take my ring mould and start to press out these little discs
19:52it's going to set beautifully and create that perfect middle layer to this beautiful dessert
19:56have you just overcome your 12 year fear of tempering chocolate in this kitchen
19:59let me uh
20:00let me finish the challenge first
20:01wait
20:0531 am I so lucky
20:07just roll with your bags
20:08oh my god 31
20:09there you go go go snitch go
20:11chocolate looks good
20:12spread it on the beautiful acetate sheet
20:15it's nice and thin
20:17add a sheet and place in a bigger vacuum tray
20:19cover with the other one
20:20it says put the second sheet of acetate
20:22so that's what I do
20:23I take the second sheet and stack it on my hot wet chocolate
20:28so next I need to cut five perfect circles
20:35oh my god
20:38oh I shouldn't put this
20:40I realized I shouldn't have done this
20:43bloody hell's that
20:44I take it off
20:45half of the chocolate is gone
20:46I have no more chocolate left in my bowl
20:48so I'm absolutely shuddered by myself
20:53I stuffed it up I covered it with a bloody thing
20:54what happened?
20:56what did you do?
20:57I covered that with the
20:58with the acetate?
20:59yes but that goes lighter
21:00I kind of skipped the
21:01I was reading quickly
21:02have you still got chocolate?
21:03no no
21:04it looks so thin
21:05yeah it's all
21:07you're running out of time
21:08figure out how you can rescue this
21:09come on
21:10as soon as you've got your ice cream
21:11yeah
21:12maybe just do that
21:13yeah
21:14there's no way I can save this chocolate
21:15there's no way I can redo it
21:16so I'm missing a layer
21:18but I need to move on
21:19at least have this gelato on a plate
21:21down the side
21:22splash
21:23sorry sorry sorry sorry
21:32probably for the first time in the cook
21:33I'm starting to get a little bit concerned
21:34that I'm running out of time
21:37still too hot
21:38damn new chocolate
21:40tempering chocolate is quite time consuming
21:41and chocolate doesn't like to be brushed
21:43I'm going to use this couple of minutes while it's cooling down
21:45to get my gelato churned
21:48to set the gelato and give it that beautiful kind of creamy
21:50unctuous sort of texture
21:52we're using liquid nitrogen today
21:54because it freezes the ice cream so quickly
21:56you just get a texture that you'll never get in any other method of making it
21:59that looks better
22:04fifteen minutes to go
22:05let's go guys
22:08the dish is fantastic it's not too sweet which is interesting
22:15I'm stressed about the scoop
22:16yeah I mean the scoop is going to be difficult
22:18and I can guarantee that gelato spiral is something that they have never practiced before
22:22so it's the first time
22:23not to mention gelato has to be the right texture to be able to scoop in the first place
22:28yeah yeah super important that they keep an eye on that
22:30what is my ice cream scoop
22:33oh
22:34so I start scooping it
22:35this is going to be tricky
22:45oh my god look at the rose
22:48we actually are coming together
22:49I'm having a roses
22:50and I'm like
22:51I have roses
22:52I don't have a chocolate wheel
22:53but I do have a rose
22:54beautiful
22:55oh my god it's gorgeous
22:57I think my gelato today is beautiful
23:02yes Nettie
23:03beautiful
23:04they are stunning
23:05I'm so proud
23:06so I put it on blast freeze until the rest is done
23:08and put it on top last
23:12come on Jamie
23:14I'm scooping and some of it's starting to come
23:20come on Jamie
23:22confidence confidence
23:23Jesus
23:29it's cracking
23:31it's icy
23:33I scoop again
23:35not working
23:36all still too icy
23:42oh my god
23:44this is not Michelin starred
23:45so far my entire cook has been relatively fun
23:47it's been really easy
23:49and now I'm scooping ice cream like I'm a seven year old
23:51I'm furious
23:54come on Jamie
24:02I take my fifth scoop out
24:03and it's probably the only one that looks anywhere close
24:06to what Michael's look like
24:07there you go
24:08nice
24:10not quite
24:12there's no time
24:13so I just have to go with what I've got
24:15you should be planting a
24:16oh god I can't get a tea ting ting
24:19you should be planting a
24:21I'm sorry I can't do it
24:23I can't do it
24:25okay guys you should be planting a
24:27now
24:35first thing to plate this dish is a chocolate twill down
24:38my hazelnut parfait down
24:40plain twill down
24:42that tower will topple if I don't do this properly
24:44I take my sponge
24:45cut them down to size
24:47we can't have a massive layer
24:48we're just going to throw the balance of the whole dish
24:50and then our chocolate
24:52check
24:53now these chocolate discs need to have some of the cremo piped on top
24:56and then little pieces of hazelnut go on top of that
24:58the nougatine goes on top
25:00once that's done
25:02it's precariously rested on top of that sponge cake
25:05if I've done everything right this will work
25:07if I haven't it's going to be falling towers
25:09falling towers
25:10I don't want that
25:1212 years since the last pressure test
25:14and tempering chocolate was my downfall
25:16this time it could be scooping some ice cream
25:19ludicrous
25:21keep going, keep going, push, push, push
25:23get those chocolates in
25:25still need to finish off this tempered chocolate disc
25:30oh my god, oh my god, oh my god
25:32come on Cal, just do your best man
25:33get something in there
25:34I'm trying
25:35go on Cal
25:36they've too thin and it snaps and breaks
25:39caput
25:41I just, yeah, I spent too bloody long on that nougatine I think
25:43and I just cost myself that extra two or three minutes
25:45to get that chocolate right at the end
25:47oh, Cal
25:50I am disappointed in myself because I have run out of time
25:52to actually redo this tempered chocolate
25:54having a key element missing when it is a constructed dessert
25:57the whole thing is going to fall over
25:58which is frankly a little terrifying
26:00can't go without a layer
26:01and so I'm just going to use an extra twill biscuit
26:03to sort of form that eighth layer if you will
26:06you're not going to be jerky
26:07let's do this thing
26:08plate my dish up
26:09I'm going to start with the twills on the bottom of the plate
26:11on goes the hazelnut parfait onto each one
26:13I'm going to get the twills
26:14and pop that sponge on top
26:16another twill on top of that
26:17to hopefully replace the tempered chocolate
26:19so it's not going to be exactly the same
26:20but I'm kind of replacing
26:21kind of a crunchy thing for a crunchy thing
26:23so texturally it's going to be okay
26:25good thinking Cal
26:26nice Cal
26:27but because I'm missing that tempered chocolate element
26:29it could so easily topple over
26:31two minutes to go
26:33two minutes to go
26:34come on
26:40come on
26:41if balance is not right
26:42and if one of the elements is not right shape
26:44everything can kind of fall down
26:46I don't have a chocolate disc
26:48and I keep thinking
26:49we're going to pipe the little chocolate cremeau
26:51because that's usually sitting on the chocolate disc
26:53to make it firm
26:54so it's not going to be ideal
26:56so I need to pipe my chrono
26:58instead of on twill
26:59I need to do it on my chocolate sponge directly
27:02that's okay just keep going
27:04missing element is a big deal
27:06I'm doomed
27:07just roll with it babe
27:11in five perfect plates
27:13in ten
27:14nine
27:15eight
27:16seven
27:17six
27:18five
27:19four
27:20three
27:21two
27:22one
27:23yes
27:24well done
27:28well done
27:29well done
27:30well done
27:37well Michael we knew your dessert marguerite opera was going to push our contestants
27:40but I don't think we expected the intensity of those final few minutes
27:43yeah you know it could have spiraled out of control at any second then couldn't it
27:46yeah that's what we did
27:48shall we get the first dishes in
27:49yes
27:50good luck snows
27:51good luck snows
27:52good luck snows
27:54still devastated I'm missing the chocolate disc
27:55and I know in pressure tests like this you need to get it all right
27:59I'm just hoping now that all my other elements are delicious and done well enough to keep me in this chance for immunity today
28:05hello
28:07hi snows
28:09nice
28:11nice
28:12how do you feel
28:14I feel good
28:16that was so much fun
28:17except that I'm missing the chocolate disc
28:19in that last bit of the cookie had to make a choice
28:21yeah
28:22chocolate or gelato
28:23are you happy that you chose the gelato
28:24absolutely
28:25because there's enough crisp and snap in this dessert already from those beautiful twills
28:29oh thank god
28:30you don't need the chocolate by the way chef
28:31yeah
28:32oh no no no
28:33oh
28:34you'll definitely miss the chocolate
28:35but I think without gelato it just wouldn't be the same
28:37because gelato gives the like coolness and the sultness and it's just
28:40these are gonna fall it's
28:41here they go
28:42oh
28:43this one's going timber as well
28:46oh
28:47there it goes
28:48oh
28:49it's like a forest just slowly falling
28:53oh no oh no oh no
28:55oh no
28:56no
28:57this is so stressful
29:00I just watched them fall down
29:01oh
29:02I ended up with one
29:03leaning tower of pizza
29:04it's
29:05disaster
29:06shenanigans they look a little different to michael's but we're gonna see how they taste
29:09yeah
29:10thank you
29:11thank you
29:12thank you
29:13thanks shenanigans it's great effort
29:14oh my god enjoy it
29:15Michael you've had a few falls here why do you think they're tumbling over
29:22the cake's pretty high
29:23the cake isn't as stable as the other things in between
29:26so when you put something heavy on top like that gelato
29:28if it's not exactly in the centre it's gonna move everything off
29:31yep
29:45she's delivered that she's capable in terms of flavors to buy something as nearly as good as you
30:00the artichoke
30:01the artichoke
30:02Jerusalem artichoke gelato
30:03the flavour was unbelievable the texture of the gelato was sublime sublime sublime whatever
30:12next the sponge wow
30:13wow
30:14wow
30:24wow sponge it's just unbelievable i love the amount of the balsamic and the coffee veodee it's just melting inside
30:26mouth and I'm super impressed by Chenaise.
30:30I think her gelato was almost as good as yours, Michael, and I'm so glad she prioritised
30:35that over the chocolate disc.
30:37I thought she just packed that with so much of that beautiful, earthy, sweet, roasted
30:42Jerusalem artichoke flavour and I thought the seasoning on it was absolutely identical
30:46to yours, Michael.
30:47The cake, be it two and a half times the size, is exceptional.
30:52And then the parts which probably delivered her down a little bit were the thickness of
30:55the nougatine.
30:56It's just really too thick and that tempered chocolate disc not being there, it just becomes
31:01a little bit unbalanced.
31:02But as a whole, the flavour of everything though, she's done a really good job at getting the
31:06seasoning right on the dish, so she should be very happy with her.
31:09I think if you sum it up, this is just like flat-out shenanigans.
31:12The flavours are spot-on, you know, she's such a weapon, she just takes that next little
31:17step up.
31:18She's unbeatable.
31:19Yeah.
31:22I know that my dish isn't perfect today because clearly I'm missing that tempered chocolate
31:27element, but I think the other elements are pretty good and it looks pretty similar to
31:31Michael's dish, so I'm happy-ish.
31:33Hi, Callum.
31:34Ooh.
31:35I just have to hope that my dishes hold together.
31:37Wow.
31:38Callum, these look pretty much identical.
31:43Yeah, I think I'm really happy with how they look.
31:46The elephant in the room is that I had to think of my feet and do an interpretation of the dish
31:51by using a second tulle biscuit is where the tempered chocolate layer would go, but I figured
31:55that it was better to put up a complete dish that still looked like the dish should, rather
31:59than sort of just missing that all together.
32:01Well, well done in completing the dishes, Callum, and for thinking on your feet.
32:03We're going to taste them now.
32:04Thanks, Callum.
32:05Thanks.
32:06I think that this was a really, really good effort.
32:19The biggest thing is the chocolate that's missing.
32:36It essentially swapped something bitter for something sweet, which is throwing the sweetness
32:40of the dessert slightly out of whack.
32:42It's a really, really fantastic effort, I think.
32:44Yeah.
32:45It's amazing because, like, to the eye, you know, it looked pretty good, and I think
32:49I thought it was going to eat really well, and don't get me wrong, there were some great
32:52elements in here.
32:53I really loved that creme, I thought it was beautiful, both in texture and in flavour,
32:58and same can be said about that hazelnut parfait on the bottom as well, but I think for me,
33:01the biggest thing was the texture.
33:03You said before that we wanted, like, a snap.
33:05Yeah.
33:06And this is definitely a crunch.
33:07Yeah.
33:08Both the Twills.
33:09They are just a little, like, and I'm talking...
33:10What?
33:11It's the tiniest bit thick.
33:12It's like half a mil.
33:13It's a huge difference.
33:14It's half a mil, but the way that it eats is just night and day.
33:17I felt like with yours, when I tasted it, you could almost, um, just kind of press it
33:21on the top of your palm of your tongue and it would crack, but that one you definitely
33:25had to chew through.
33:26But as a whole, I think that was an enormous effort.
33:35I'm nervous.
33:36Here we go.
33:37G'day, mate.
33:38G'day.
33:39You're presenting something to a chef that is at the top of his game, and you want
33:44to do it justice.
33:45If it comes down to how I scoop this ice cream, I'm going to be devastated.
33:50First pressure test after 12 years off.
33:52How was that?
33:53That was wild.
33:54That was a good time, though.
33:56Uh, out of everything I did today, I think scooping that ice cream was probably the hardest
34:00thing.
34:01Yeah.
34:02Well, you got every single element on that plate, so you should be incredibly proud of
34:06yourself.
34:08And we're going to taste now.
34:09Great.
34:10Cheers, mate.
34:11Sweet.
34:12That's it.
34:13Get out of here.
34:15Well, all these towels are still standing, and that is an amazing effort in itself.
34:28Oh, look at that.
34:29I heard it.
34:30It's good.
34:31So, the structural integrity of it was fantastic.
34:35I thought the outstanding parts were, for me, the twill.
34:42They were so beautiful and thin, and cooked perfectly, really nicely caramelized.
34:49I loved that.
34:50Even though the roses were a little bit wonky, the flavor of the artichoke ice cream was delicious.
34:55The nougatine, the flavor was delicious, but I thought it was a tiny bit thick.
34:59But as a whole, I think the whole thing ate really well still.
35:02I think it is an immense effort from Jamie.
35:04I can't get over that chocolate.
35:05That chocolate disc was so beautifully tempered, so thin and so delicate, that even though I
35:11could taste it and the effect that it had on the dish overall, when I remembered to look
35:16for it, there were just these tiny little shards left, because it was breaking apart,
35:20and then it was a little bit wonky.
35:21The flavor of the artichoke ice cream was delicious.
35:23The nougatine, the flavor was delicious.
35:24I thought it was a tiny bit thick, but as a whole, I think the whole thing ate really well
35:27still.
35:28I think it is an immense effort from Jamie.
35:30I can't get over that chocolate.
35:31That chocolate disc was so beautifully tempered, so thin and so delicate, that even though I could
35:33be raking apart and melding with everything, which I think is kind of what your dish did
35:36as well.
35:37Yeah, and it's interesting that the part of the dish which scared him the most probably
35:40was the strongest part of his dish just about.
35:43The textures are close, right?
35:45Like, all of those twirls are taken nice and far in the oven.
35:48They're also really thin.
35:50The tempered chocolate was really thin.
35:52The gelato, like, is unapologetically Jerusalem artichoke.
35:56You know?
35:57And that's exactly what yours was.
35:58Like, you knew it was a jay-choke, and I love that about it.
36:00So, he's flat out crushed this.
36:01I'm really happy for him.
36:02Did you just say jay-choke?
36:04I know!
36:05I've never heard of jay-choke before!
36:08Tremendous effort.
36:09The balance of earthiness, saltiness, sweetness is really good.
36:13So, seeing this is the first time Jamie's made this, it's a really solid effort.
36:17Kudos to Jamie.
36:18You guys did really, really well.
36:19It's not something that you would really wish upon anyone to have to do.
36:31Professional pastry chefs would have a hard time executing that in the same amount of
36:35time, so you should all be very proud of yourself.
36:37Chef Michael, a pleasure from all of us.
36:44Now, to your dishes.
36:45There were positives in all of them.
36:48Callum, your dishes were visually gorgeous.
36:50Very similar to Michael's.
36:52Snez, your gelato was exceptional.
36:57Silky, sweet, and the salty hit was spot on.
37:00Guess what?
37:01Definitely gelato of the day.
37:04Jamie, taste-wise, your elements were superb.
37:07The snap of those twill and the chocolate disc were music to our ears.
37:13And when we compared it to Michael's, he said it was almost perfect.
37:19It was your first pressure test in 12 years.
37:25And you've won it!
37:30Oh my God.
37:32Look at the smoke.
37:34What do you think the smoke's doing?
37:35Jamie, the tables can turn.
37:38Last time you did a pressure test, you walked out those doors.
37:40This time, you got immunity, mate.
37:41How's that feel?
37:42It feels great.
37:43It was absolutely amazing.
37:45I had some fun today.
37:47I honestly thought, like, I'm doing everything I can to mess this up
37:50right at the end when I was struggling with an ice cream,
37:52but it was a great dish, and I'm really happy that I made something.
37:54It felt it was pretty close, so thank you very much.
37:57Well, nice one, mate.
37:58You smashed it.
37:59You're safe for the rest of the week.
38:02Sick.
38:03Tomorrow, immunity is back on the table.
38:06See you then.
38:07Good night.
38:08Good night.
38:12Thank you so much.
38:14Congratulations.
38:15Tomorrow night, it's a lucky dip.
38:19A could be anything from apples to abalone.
38:22I'm so nervous.
38:23So these mystery ingredients could spell disaster.
38:28Oh, hell no.
38:30M is for...
38:31M is for...
38:32Oh.
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