MasterChef Australia is a popular competitive cooking reality show where amateur chefs battle it out in various culinary challenges. In this episode, contestants face intense pressure to impress the judges with their skills and creativity. Witness the drama, passion, and delicious dishes as they vie for the coveted title.
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masterchef-australia cooking-competition reality-tv culinary-challenges amateur-chefs food judges recipes
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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TVTranscript
00:00My first pressure test of the season yesterday's cook just didn't go
00:29my way. I know with a pressure test you've got to bring your A-game. I'm back to
00:35win so I need to nail this today. Good morning. Good morning. You all look like you need to take a deep breath. So breathe in. Breathe out. Thank you.
00:49Quite effective. Ben, third pressure test. Is there some sort of record you're trying to track down?
00:57Going for the hat trick. I think I've done as many pressure tests as these guys put together to be honest.
01:04Experience counts for a lot. What's going to happen with that pen? I don't plan to play it but if I have a catastrophic mess up I'll be thinking about it.
01:15Okay, brace yourselves. This dish is like nothing you've ever seen before. The pastry chef behind it has been in the bis for over 25 years. A two-time world pastry competition winner.
01:34He has worked in luxury hotels like the Four Seasons and the Ritz Carlton. Now he's the head pastry chef of one of Melbourne's top patisseries.
01:46Please welcome, from Le Yellow, it's Stephen He.
01:51Stephen He walks in. What a legend of a man. He has done some beautiful creations.
02:04Oh, that's a tall plush. That's a very big plush.
02:08He's an amazing patissier. I'm not sure what it's going to be but I know it's going to be something just truly epic.
02:14Wow.
02:17Stephen, welcome to the MasterChef kitchen.
02:21I'm very excited to be here.
02:24We're very excited to have you.
02:26Tell us, what makes this dessert super special?
02:30I created this cake by the combination of the modern art and the childhood memory.
02:41I don't think these guys can wait any longer. Why don't you help them out?
02:47Today, you're going to cook my...
02:51Oh, wow!
02:56Oh, wow!
03:00A little pop here.
03:06That's nice!
03:09That's so beautiful, but nice.
03:11Isn't that gorgeous?
03:12Wow.
03:16This thing belongs in the loo.
03:19How the hell am I going to make that?
03:24The idea actually from my daughter.
03:27They always have the free bloom for the kids.
03:32Our favourite is a bloom poppy.
03:35So one day she say, oh, dad, can you make a bloom poppy cake for me?
03:40I say, yeah, I will try.
03:42That is dad of the year stuff right there.
03:44Imagine.
03:46Well, actually, I can.
03:50My kids are going to get out to hear that.
03:53Sorry, kids.
03:58Are you intimidated?
04:00Yes, a little bit.
04:01Absolutely.
04:02Absolutely.
04:03Yeah, I'm just worried about what's on the inside.
04:06Chef Steven, can you please cut into your cake and then we can enjoy.
04:09Oh, look at all those layers.
04:10The layers.
04:11It is a work of art.
04:12Yeah.
04:13It's beautiful.
04:14Wow.
04:15Isn't it gorgeous?
04:16It's achievable, I think.
04:17Achievable?
04:18Achievable, yeah.
04:20Good to know.
04:21Oh, thank goodness.
04:22You're the guy I've been doing it for 25 years.
04:24Wow.
04:25Oh, my gosh.
04:26So the cake base.
04:27From the bottom, we've got chocolate flour-like sponge.
04:29Short bread crumble covered with dark chocolate.
04:32We've got sour cherry compote and another layer of the chocolate sponge.
04:35Between each of the layer, whipped ganache made from English breakfast tea and white chocolate.
04:40Mmm.
04:41Mmm.
04:42Oh, that is so good.
04:43Oh, the tea.
04:44Mmm.
04:45Wow.
04:46Oh, my God.
04:47Oh, it's jammed.
04:48This dish tastes good.
04:49Oh, the tea.
04:50Oh, the tea.
04:51Mmm.
04:52Wow.
04:53Oh, my God.
04:54Oh, damn.
04:55This dish tastes better than it looks.
05:12It is phenomenal.
05:13What it reminded me of was, like, Black Forest with a twist.
05:18I made chocolate poppy sculpture with eight chocolate eggs shell, two chocolate sphere, blue
05:27poppy mouth and the tail.
05:30And then sprayed the rose copper with an airbrush gun.
05:35Wow.
05:38That in your face is priceless.
05:40Yeah, it's like, what I wanted to hear was, I make that in one big mould and I pull it out.
05:43I know.
05:44I'm about to say.
05:45That's not how we do it, okay?
05:46No.
05:47It's not just a chocolate poppy.
05:49You've got to make every single bit of it in halves, join them together and then somehow
05:52assemble them into something that looks like a poppy.
05:57Who hasn't tempered white chocolate?
06:00Two.
06:01Okay.
06:02I would be zoning in on that.
06:06Pay attention to your chocolate temperature.
06:10When you assemble the chocolate poppy, make sure each of the parts symmetrical and balanced.
06:16All right team, it is go time.
06:17To recreate Steve's balloon puppy, you will have just three hours to get it done.
06:29The recipe, equipment and ingredients you need, they're at your benches.
06:34Whoever's dish looks and tastes the least like Steven's, it'll send their maker home.
06:42Ben, hold on to that immunity pin.
06:45If you feel like you are in trouble at any time in the cook, you can play it and you'll be safe as houses.
06:50All right guys.
06:51Good luck.
06:52You time star.
06:53No.
06:54Come on.
06:55Let's go guys.
06:57Let's go Jimmy.
06:58The recipe, it's like about eight pages.
07:12I've just gone, wow, that's a lot of reading and a lot of doing.
07:16The last pressure test that I did in season eight, nine years ago, my head was all over the place.
07:20I just need to make sure I understand and execute this as well as I can today.
07:27I've got a pretty good record with pressure tests.
07:29I've done quite a few of them, but this looks like a finale level pressure test.
07:33And we're just getting started and they're already bringing out the most technical thing I've ever done.
07:40The first element I'm working on is the white chocolate and black tea ganache.
07:45The ganache surrounds all of the layers of the entremet, so the flavour has to be spot on.
07:50I put the black tea into the cream to infuse for 20 minutes.
07:53I mean, it's just like making a big pot of tea, right?
07:55Easy, this part's easy, I can do this.
07:58Now I'm going to make the sour cherry compote.
08:01The sourness of the cherry compote helps cut through the sweetness of the other layers.
08:06I need to get the cherries and then halve every single one of them.
08:10So it's a bit painstaking, but it has to be done.
08:13That's what the recipe says, so that's what we do.
08:22Go Roo Roo!
08:23If anyone knows Dizzy, I'll just hang it all in right there.
08:28Dizzy for my thing, however, I am not going to be too cocky.
08:34Um, did you see the chocolate dog?
08:36You would be nervous too.
08:38I know I need to give myself enough time to temper the white chocolate and assemble that dog.
08:45So I need to work as fast as I can.
08:49I'm working on my sour cherry compote.
08:53It's really important to get this right because this dessert is so well rounded.
08:59Everything is singing in harmony.
09:01I'm just working on my cherries here at the moment.
09:09I feel like I'm keeping up, but I'm just trying to work as fast as I can.
09:14There's no hiding that I'm not the biggest pastry chef going around.
09:19My boys are lucky if they get a Coles mug cake for their birthday.
09:22But I want to show them how to not give up and just to step outside of your comfort zone.
09:32The cherry compote's reduced and I'm happy with the consistency.
09:36It's time to get it in the blast chiller.
09:38Go Timbo!
09:40Thanks, mate.
09:44Ben was the only one that got his cherry.
09:46If some of the contestants have misread the recipe and they're using whole cherries instead of halved cherries,
09:57what effect would that have on the final result of the cake?
10:01Oh, yeah. If the cherry we don't cut it, so the layer is only very thick.
10:06OK.
10:08So it's lost the balance for all the layers of the components.
10:16It's very light.
10:17The cherry compote is done.
10:18I've got my flourless chocolate cake in the oven.
10:20Now I need to finish the white chocolate ganache.
10:23First thing I need to do is check the infused cream in.
10:25I can see it's gone quite dark.
10:26Obviously, the tea has infused into that cream, so it's looking pretty good.
10:32Yummy, Ben?
10:33Yeah. Nice flavour.
10:37It looks right. It tastes just like Stephen's.
10:40Nice mini.
10:42So I put it onto a tray and get it into the blast chiller.
10:44Tastes good.
10:47Keep pushing, Rick.
10:49Doing good.
10:52Yum.
10:55Well done, Tim.
10:56Well done, Timbo.
10:58Thanks, guys.
10:59Nice work.
11:07I'm focusing on the recipe today because I want to make sure that I replicate this exactly.
11:16I've got my cream steeping.
11:17I'm going to get on to the sour cherry layer.
11:18Focusing on all these little details, I am feeling the pressure a little bit, so I start to rush.
11:35I put all of the ingredients into a pot.
11:38The sour cherries, glucose syrup.
11:43This is pouring in oil.
11:44And then I realized, oh, my goodness.
11:45Ah.
11:46Ah.
11:47Ah.
11:48OK.
11:49Well, should I...
11:50I may have missed a step.
11:51I need to prepare some of the ingredients separately.
11:52Because...
11:53I shouldn't have been putting it all together.
11:54I have to do this again.
11:55Ah.
11:56Ah.
11:57Oh, man.
11:58I've got to do this properly.
11:59I know I'm falling behind.
12:00There's so many elements to do.
12:02It really does make me nervous.
12:03Oh, my God.
12:04Ah.
12:05Ah.
12:06Ah.
12:07Ah.
12:08Ah.
12:09Ah.
12:10Ah.
12:11Ah.
12:12Ah.
12:13Ah.
12:14Ah.
12:15Ah.
12:16Ah.
12:17Ah.
12:18Ah.
12:19Ah.
12:20Ah.
12:21Ah.
12:22Ah.
12:23Ah.
12:24Ah.
12:25Ah.
12:26Ah.
12:27Ah.
12:28Ah.
12:29Ah.
12:30Ah.
12:31Ah.
12:32Ah.
12:33Ah.
12:34Ah.
12:35Ah.
12:36Ah.
12:37Ah.
12:38Ah.
12:39Ah.
12:40Ah.
12:41Ah.
12:42Ah.
12:43Ah.
12:44Ah.
12:45Ah.
12:46Ah.
12:47Ah.
12:48Ah.
12:49Ah.
12:50Ah.
12:51Ah.
12:52Ah.
12:53My sour cherries looked a little bit thick and I was a little bit worried
13:03but time's getting away from me. I've really got to start motoring and catching up
13:07so I put it straight into the blast freezer.
13:13If you're not tempering your white chocolate you'll fall behind two hours to go.
13:23It's now time to temper my white chocolate.
13:30This has been my biggest fear in this whole dish.
13:33Yeah, well here we go, eh?
13:38This is going to form the chocolate puppy that sits on top of the cake.
13:44Really nice, Timmy.
13:46I've never tempered white chocolate before.
13:48I know that if I don't get this tempering process perfect
13:51I won't have a chocolate puppy on top of my cake.
13:54No chocolate puppy, I'm going home.
13:57The chocolate we need to cool down to 26 degrees.
14:02And then we have to warm up again two more degrees.
14:06So otherwise the chocolate will not set.
14:09Yeah.
14:10And then there's no puppy.
14:11No puppy.
14:12Yeah.
14:13That stresses me out.
14:15It's kind of fun.
14:16Yes!
14:19The chocolate temperature is very good now.
14:21Yeah, yeah.
14:22I can see the consistency of the chocolate.
14:23Yeah, yeah, yeah.
14:25Oh there we go.
14:26Yeah.
14:27You don't even need it for a moment.
14:28You just need your eyes from about five metres away and you know it's tempered.
14:31Yeah.
14:32I've taken my cake out of the oven.
14:37It's a thick boy.
14:38It's time for the one part that has been worrying me all cook.
14:44White chocolate tempering and I am dreading it.
14:49Perfect.
14:51And now I have to mix the chocolate in the bowl and my temperature stay under 35 degrees.
14:56And I check my temperature.
15:03I think I need to redo.
15:05My temperature is 36.1.
15:11Are you trying to get it down?
15:13Yeah, so it didn't go down.
15:15And it says if it's over 35 you have to redo.
15:22I have to start the whole process again.
15:24With desserts you need precision.
15:28I have to get it right.
15:31Let's get in my temper on.
15:33I'm off to a pretty good start.
15:34I'm happy with how things are going.
15:35Spread chocolate marble scrapped back together.
15:36Sure.
15:37We can do that.
15:39Immunity pin is feeling secure.
15:41I've got that as a safety net.
15:42But I want to keep the immunity pin as long as possible.
15:45Cool down.
15:46So I'm hoping to keep the pin and stay safe.
15:47How did the test go back?
15:48Ish.
15:49Ish?
15:50Yeah.
15:51The recipe clearly says 26 to 28 degrees.
15:54But one or two degrees difference.
15:55Hopefully it'll be fine.
15:56I've got the temperature on the chocolate as close as I could.
15:57It was a bit over a little bit.
15:58So I'm hoping that it's okay.
15:59It's time to make the egg moulds which have to be joined together to make the parts of the dog.
16:01I'm filling every single one of them up because I'm going to need every bit I can get here.
16:03Then I've got to tap, tap, tap, tap, tap, tap.
16:04Get all of the chocolate out so they're nice and thin.
16:05Nice.
16:06So that is set properly.
16:07And then I've got a chance at assembling it later.
16:08Now I've got to build the entree on this plate.
16:09I've got to build the entree for the tail.
16:10I've got to build a little bit, and then I've got to build the entree.
16:11I've got to build it.
16:12I've got to build the entree...
16:13It's ready.
16:14I've got to build the entree.
16:15But one or two degrees difference, hopefully it'll be fine.
16:16I've got to build it as close as I could.
16:17It's a bit over a little bit, so I'm hoping.
16:18then I've got to tap tap tap tap tap get all the chocolate out so they're nice and thin nice so
16:26that is set properly and then I've got a chance of assembling it later now I've got to build the
16:30entremé because it's got to go in the freezer as soon as possible if you don't have your entremé
16:39assembled and in the freezer in the next 15 minutes it will not set on time a sour cherry my
16:59tea ganache and the cake are done I'm racing to catch up I need to start working on the chocolate
17:05temporary I am temporary white chocolate first time but I am going to make sure that this works
17:12I just want to make sure it goes right to the right time because the crystals have to form properly to
17:18it just at work but it's looking pretty darn good we're still doing a choccy yeah I know it's worrying
17:29me a little bit right now come on Ray you know today I've just started retempering and I'm hoping this
17:37timing works I table it I table it for what feels like forever 28 oh my gosh it's just the temperature
17:52it's not going down it's all right try your best keep going now I'm running behind I should be working
17:59on my entremé and I still need to put this chocolate in the mold it's not cooling down yeah but it's cold
18:13it's all right keep going just keep going if I get this wrong I don't know if I'm gonna have a dog at
18:21the end of the cork and that could send me home today oh my god you're gonna do it yeah mate I was a
18:41magician's assistant my dad went through a magician stage yeah what are we actually making it has to
18:48be a brutal right legs face is yeah good oh that is amazing
19:05I'm just looking at that balloon dog and I'm realizing I'm really far behind now oh my gosh
19:22it's just the temperature is not going down I need to cool my chocolate down as fast as I can
19:29let's go Roo you need to pick it up let's go I check my temp and oh my gosh it's worked
19:41well I'm Roo good work well I'm Roo that's really frazzled me okay Roo okay you're all good just keep
19:49going but now I'm running really behind it's got Jimmy got this thank you I've never done can bring
20:02a white chocolate before this is absolutely scary what are you up to 29 so it's almost there it's
20:09almost there in the back into the I'm not sure if this is actually tempered properly but I've really
20:17gotta hustle because time is just flying by piping bag piping bag piping bag piping bag I can't stress
20:26enough guys you have to get your entremets built and in the freezer it doesn't even matter about the
20:34puppy if there's no entremet come on let's do this chef Stephen's entremet had such precise layers and
20:43we've got to get ours as close as possible to his because the entremet is encased in ganache the first
20:49thing to do is pipe a really thin layer of that on the bottom and then scrape it up the side so it
20:53has nice smooth edges the next thing is to put the layer of chocolate cake in which is going to be the
20:57top of the cake and then I need to do another really thin layer of the ganache so that I can then put the
21:03cherry compote on top of that yeah nice work Ben MacGyver time you're so smart Benny looks amazing
21:11though handsome too what the cherry oh Benny oh Ben I thought it's complimenting Ben nearly got it Timbo
21:20keep going mate we've got to put the shortbread crispy on so finely in another layer of the chocolate cake top
21:28I think the layers are hopefully still there I don't want to push it down any harder because I don't
21:34want to squash it nice work Ben I think it's gonna be pretty good get it in yes so all I'm gonna do is
21:58the puppy now yeah the two that I'm massively worried about is Jimmy and Ru they need to get
22:09their entremets built and in the freezer like now yeah five minutes ago I am honicking because I am
22:18fighting against time so we'll start to assemble the trick now you can make this happen I don't have
22:27the luxury to be doing those layers with precision and I'm rushing this franticness was not how I planned
22:39for today's pressure test you are pushing the boundaries here mate yes Andy come on you got this
22:45you got this come on Roo last layer come on Roo come on Roo come on yeah Roo Roo well done
22:53nice one Jimmy you can do this come on you should be starting to assemble your chocolate puppies
23:04it's time to get my white chocolate molds out of the freezer these are going to form the different
23:23body parts of our beautiful little puppy the legs the body the head the mouth the tail and we'll cover the
23:30outside in that rose copper spray Tim up the back is about to wear a hole in his stainless steel
23:37I'm banging the molds just praying that they'll come out and then all of a sudden
23:45come on Ben you can do this buddy come on Ben come on Ben yes I get the molds out of the fridge give
24:04them a twist no nothing come on oh that went correct so this right yeah but I think your temperature will leave you warm
24:23warm I didn't temper it properly the first time you good no no that's so thin so they're not gonna
24:34I'm gonna be really happy to put together so I'm just gonna temper it more chocolate and try it
24:38you have another crack yeah I'm just gonna yeah that doesn't work you don't want to go home with that
24:43I feel so great to have a chocolate shell come out it tells me that my chocolate was really well tempered I
25:08am so happy I took that time to get it right yeah I'm just tempering about my chocolate like I do and see
25:21if I can bust the more out pretty much redoing all of the chocolate bits but it is what it is
25:27if you don't feel your puppy you're well in the weeds 30 minutes to go
25:39your turn now Jimmy please unbolt
25:44smack it Jimmy smack it
25:53oh my god
25:57this is so frustrating I mean I've worked so well up to this point I've got the entremet in first I
26:16need this time to assemble the puppy now I'm gonna have to wait for this chocolate to sit
26:21man if I don't get a puppy on this entremet I don't have a dish at the moment I think I'm gonna be
26:33playing the pin oh my god I can't watch I can't watch I can't watch him doing this
26:51yeah
27:03yeah Benny nice I've had to retain my chocolate and my molds are still sitting in the blast chiller so I
27:10get my entremet and I spray it with a chocolate concrete spray nice work Ben looks great mate it's
27:15just gonna be a hectic little moment here but I've just got to get through it
27:17nice Tim
27:22nice Tim
27:24oh Timbo
27:27nice push come on
27:30I've sprayed my entremet and it looks really good
27:37that's awesome Ru
27:38and now I'm assembling the dog together
27:44do we have a cool spray I do I do use the cool spray spray your hand okay make your hand is cold yeah
27:51yeah I use cold spray on my hands and also to make this chocolate stick together
27:58yes girlfriend everything's looking so good I literally could squeal with happiness
28:12oh my god unbelievable
28:25come on Timmy good man
28:30oh Timbo yes
28:33oh Timbo yes
28:36he's gonna have a dog
28:37yeah they've got some kind of dog
28:41art's subjective isn't it mine's a bit abstract looks more like a robot dog but at least I've got something
28:48yes Timmy
28:52IT mold my entremet
28:53and did I get onto the spray
29:03yeah God it's not doing it it's not doing it
29:14It's not doing it.
29:20Ah, I'm going to have to drop it out.
29:22It's time to just leave it.
29:23There's only a couple of minutes to go,
29:25and I really need to make sure.
29:26I will get something on that plate.
29:28OK.
29:29As I'm trying to start the assembly,
29:31I'm a little bit stressed.
29:33It's falling apart because my chocolate shells
29:35are just really collapsing on me.
29:38Oh, man.
29:40Pull it together.
29:41Just use the spray to cool it down.
29:43Yep, yep.
29:44Yeah.
29:46Let's go, Ben!
29:48I get my re-tempered chocolate moulds
29:49out of the blast freezer.
29:51Here's Ben going again.
29:53I really need these ones to work.
29:56They're coming, Benny.
29:57They're coming.
29:58I want to come up.
29:58Come on.
30:00Yeah!
30:02Well done, Benny!
30:07Yeah, Benny!
30:07Yeah!
30:09Oh, that's great!
30:11We have a dog!
30:12That is insane.
30:15Five minutes to go!
30:16Five minutes to go!
30:18Come on, come on, come on!
30:23Ben, this is impressive.
30:25Five minutes left,
30:26all I've actually got to do
30:27is spray the dog.
30:29So if I race,
30:30I might get this on the plate.
30:31Oh, my gosh,
30:36this puppy is sad.
30:38Any puppies better than none.
30:40Happy puppy.
30:41Come on, Jimmy.
30:41We want happy puppies, Jimmy.
30:42Let's go.
30:44Oh, my God,
30:44that's pathetic.
30:45Ten minutes!
30:47Ten minutes!
30:47Yeah!
30:48Yeah!
30:48Yeah!
30:49Yeah!
30:53Oh, Benny!
30:54Oh, what a dog!
30:55Oh, what a dog!
31:00He's going to do the wonder.
31:01He's going to do the wonder.
31:02He's going to do the wonder.
31:03Sass out the competition.
31:05Things better than things!
31:07What are we doing, Ben?
31:13No, I'm sorry.
31:18I'm keeping it.
31:19I'm not playing it.
31:21Benny's not playing his pin.
31:26Get your cake on the plate!
31:28Ten!
31:29Nine!
31:30Eight!
31:31Seven!
31:32Six!
31:33Five!
31:34Four!
31:35Three!
31:36Two!
31:37One!
31:38Bravo!
31:39Oh, no!
31:40Oh, no!
31:41Oh, her dog snapped!
31:45Oh!
31:46Oh!
31:49Oh, me!
31:53I freaking dropped my dog here.
31:55Oh, darling.
31:56Oh!
31:59I've given it my all.
32:01Whatever happens from here.
32:02Um...
32:03What I know is I have put my heart on that plate.
32:16Yeah.
32:17Oh, my God.
32:17Oh, my God.
32:23Good luck, mate.
32:24Good luck, Ben.
32:26Yes.
32:26I've decided not to play the pin.
32:33It's a huge risk, but hopefully I can keep safe.
32:37Oh, my God.
32:45Oh!
32:47Oh!
32:56Ben, are you pleased with the result?
32:58I'm really pleased the result considering I you know with I think like 10 minutes ago I just had
33:04pieces of dog but you chose not to play your pin and it's for when you're in a bind like that so
33:11why did you choose not to do it well I had a very good look around the room at the end yeah and the
33:18risk obviously not to play the pin but I calculated one at that I love the courage I love the self
33:25belief I just hope it pays off me too thank you thank you thank you chef I think he's done a great
33:36job considering he fully just improvised that at the end yeah no tail no no so the animals a bit
33:44ambiguous but I still think it looks quite gorgeous and the color all there at least the
33:51poppies stand up there yeah yeah looking forward to seeing what's inside yeah let's see those layers
33:57all right sounds good oh that is pretty bloody perfect yeah
34:21that ganache is so beautifully infused with that English breakfast tea don't you think chef yes
34:36yeah like really really singing with it I thought all the layers were perfect the sponge was beautiful
34:42and moist that cherry compote was not too sweet lovely amount of acidity I thought it was a stellar job I
34:51really enjoyed that yeah I think you did an awesome job that entremet looked pretty close yeah like if he
34:58had a little bit more time to finesse that spray it would have nearly been identical to yours in terms of
35:04the taste it was also so spot-on it was really tart and delicious the puppy it's very well tempered very
35:11close it is very close and it's surprising all the layers very clear yeah so that's really beautiful if
35:18I had your original in front of me and I had Ben's and I took a spoonful of each entremet and closed my
35:27eyes I don't think I'd be able to tell which one you made and which one he made I agree I think he made
35:33the right decision by not playing his pen good luck I know mine doesn't look like Stephen there's
35:43some very clear differences but you know what that represents never giving up and in this kitchen you
35:51never know until the tasting's done
35:53hey Jimmy what an epic cook that was
36:08mate you're behind the eight ball from the get-go it felt like and you just had to like
36:13work as hard as you possibly could to catch up and you never ever gave up yeah thank you
36:18what happens if this dish sends you home you walk out those doors what's what's gonna happen
36:22I'm proud of myself
36:27in the mood to cook grab your aprons and try these delicious MasterChef approved recipes on 10 play
36:46oh
36:49oh
36:53the challenge well half the challenge was to make it look like Stephen's what are we thinking here oh I'm
37:09The challenge, well, half the challenge,
37:12was to make it look like Stephen's.
37:14What do we think in here?
37:15Oh, I love Jimmy, but he's in trouble.
37:19Yeah.
37:20It does look like a potato that started to sprout.
37:24The entremet, there's no spray on it either.
37:26Yeah.
37:28But we can't write him off...
37:30No.
37:30No.
37:31..until we see those layers and we taste it.
37:33Yeah.
37:38Wow.
37:38Yeah.
38:04We worry for Jimmy.
38:06Unfortunately, I'm feeling for it.
38:08Because when you're just behind for the whole cook,
38:11you cross everything that you can pull it together.
38:15But I just don't think he has, unfortunately.
38:18I'll start with the positives, though.
38:19The cake is delicious.
38:20It's light, it's airy.
38:21Really, really lovely.
38:23The crumb that I got was also beautifully caramelised,
38:25nice amount of salt.
38:27It was delicious.
38:28There's some flaws, though.
38:29The cherry compote is super-reduced.
38:33It's also quite thick as well,
38:34so it feels like you can't get away from it.
38:36The important thing is the whipped ganache.
38:39I can taste maybe 10% of the tea flavour.
38:42The most is the white chocolate flavour.
38:44Oh.
38:45He don't have the chalk spree.
38:47That's the concept that what we want to show the people.
38:54Got it for Jimmy.
38:56You know, I was hoping it was a bit of a Hail Mary
38:57and that it just came together and the inside would have been perfect in flavour,
39:01but it's...it's fallen short, unfortunately.
39:06Yeah, I'm really worried for Jimmy.
39:08Really worried.
39:11Good luck.
39:13Good luck, mate.
39:22Wow.
39:23Wow.
39:25Wow, Tim.
39:31Apart from it looking like it's out of Star Wars or something,
39:35like, the finish on it is actually really beautiful.
39:38The sheer.
39:39Yeah.
39:40He's up the ear.
39:41All the part is there.
39:45The cherry compote layer is quite uneven.
39:49Cherry need to cut it half,
39:51and then the layer is not that thick.
39:54Yeah, yeah, yeah.
39:54Yeah.
40:01That was lush.
40:15Lush.
40:16Lush.
40:17Tasty, smooth.
40:20Honestly, I really, really enjoyed it.
40:23The way it's tempered, for someone who's never tempered,
40:26chocolate, to get it so thinly and get it together,
40:30so I'm very, very, very pleased with it.
40:33The infusion of the English breakfast tea
40:35in the white chocolate is lovely.
40:37Definitely intense enough, no bitterness.
40:40The cherry compote, having not cut the cherries,
40:43it does actually throw the balance off,
40:45cos you do get, like, quite a hit of that sour,
40:49the Morello cherry.
40:50It has altered the eating experience
40:53quite significantly from yours.
40:55That's not to say I didn't enjoy it.
40:57I still think it's tasty.
40:58It just doesn't taste the way yours did to me.
41:01Yeah.
41:03Good luck, bro.
41:04Good luck, bro.
41:06I...
41:07I just feel so down with myself.
41:10I rushed the entremet to make this chocolate balloon puppy,
41:18and now I have a decapitated dog.
41:22I am feeling so deflated.
41:25I think there is a possibility
41:27that I might be going home today.
41:29Right at the end there, Ru,
41:53you broke your little balloon puppy.
41:55What happened?
41:57Ah!
41:58It felt like it was the end of the world for me.
42:02Yeah.
42:03Are you OK?
42:04Yeah, I'm good.
42:06You did a good job.
42:12I know Ru has really high standards for herself,
42:16but particularly with dessert,
42:17so I can understand why she'd be disappointed
42:21by the visuals of this.
42:24I just want to see what would actually happen.
42:28It's pretty close.
42:30Oh, wow.
42:33I can see why she's so upset.
42:35She actually did have the whole creature.
42:38From here, I can see.
42:39Yeah.
42:40The chocolate work is very nice.
42:41Yeah.
42:41Yeah, fantastic.
42:43And the colour is very nice.
42:45Yeah, it's compact.
42:53Well, I think, Ru,
43:13she's managed to tamper the chocolate the best so far.
43:17It's the finest,
43:18the most slim white chocolate tamper.
43:22And I think it's sublime.
43:26The ganache,
43:28I really get that tea flavour infused in that,
43:31and it's so luscious and fluffy.
43:35Where it falls a little bit short for me
43:36is with that biscuit-y crunch.
43:39I had, like, the tiniest teas of it,
43:42and it just wasn't enough.
43:43I really wanted more of that texture.
43:45Yes, I agree.
43:46And then the cherry compote,
43:49I can place the whole cherry
43:50just to be an acidity,
43:52very sour,
43:53that my one.
43:54That's a pretty big deal
43:55because we've talked about balance,
43:56we've talked about precision.
43:59You never know what I can do.
44:00Thank you for your incredible effort today.
44:10I'm very proud of you guys.
44:13Thank you so much.
44:14Put your eyes together for Chef Stephen, everyone.
44:16Come on!
44:17You definitely put your hearts into that, Cook.
44:27But one of you really stood out.
44:30Ben.
44:41Your balloon puppy
44:43was the closest anyone got to Stephen's,
44:45and it was delicious.
44:47You did it again.
44:48Three pressure tests,
44:49and you remain undefeated.
44:52Yeah, I'm pretty happy with that.
44:55I think you might be becoming
44:56this year's eliminator.
44:58I might give someone else a turn next time
45:00if they don't mind.
45:04OK, down to business.
45:07Tim, Jimmy, Roo.
45:11The dish that's sending one of you home
45:13had flawed flavours.
45:18And on top of that, looks-wise,
45:21the puppy did not look like Stephen's at all.
45:26I'm so sorry to say,
45:29Jimmy, you're going home.
45:30That looks so sorry.
45:35It's all right.
45:41Jimmy, mate, you are the gift that keeps on giving.
45:45All the sides that we've seen of you,
45:46we've absolutely loved.
45:50How you feeling, mate?
45:51I'm gutted, but you know what?
45:54What an absolute privilege it has been
45:56to be part of this amazing experience.
46:00And I just wish all of you the best of luck.
46:03And I will not be stopping.
46:05I will continue to sort of fight
46:06for the things that I love
46:08and continue in this journey of mine.
46:11That is why we all love you, mate.
46:14You are the most positive bloke on the planet.
46:17Audra, Hagrid's Jimmy.
46:20I fell in love with him the moment I met him.
46:23He's just such a generous spirit.
46:26He's always smiling.
46:27Such a wonderful cook.
46:29He's got such natural instincts.
46:31And everything comes from his heart.
46:34I think he's incredible.
46:36It wasn't the end the last time you left this kitchen,
46:43and it's definitely not the end now, mate.
46:45But for now, it's time to say goodbye.
46:47Tug it out.
46:49Thank you so much.
46:50Well done, mate.
46:51It's been so good to have you back in the kitchen.
46:52Pretty sort of a razor.
46:54I am pretty good.
46:55I may not have won,
46:56but I am so glad that I came back.
46:59This experience is irreplaceable.
47:01Oh, my God.
47:03I have a renewed vigour for being a cook,
47:07being a food photographer.
47:08I am super proud of myself.
47:12Give it up to Jimmy, everybody!
47:16There's so much in this whole experience
47:19that it will take away with me,
47:21and it will just live right here
47:22for a long, long time to come.
47:28Tomorrow night...
47:29Welcome to Sydney, baby!
47:31It's a service challenge
47:33with spectacular views
47:36and sublime pub food.
47:39We're going to have some amazing dishes.
47:40We don't want to let the team down.
47:42It's going to be delicious.
47:43It is looking so good.
47:45Service, please.
47:46But...
47:47There's always a twist.
47:50That's a fire alarm.
47:52Are you joking?
47:53Oh, no.
47:55Oh, my God.
47:56We've got to get out.
47:56Let's go!
47:57You're moving this.
47:59You're moving now.
48:01You're moving now.
48:02You're moving now.
48:02You're moving now.
48:03You're moving now.
48:04You're moving now.
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48:27You're moving now.
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