MasterChef Australia is a renowned competitive cooking reality show where amateur chefs battle it out in various culinary challenges. In this episode, contestants face a new set of demanding tasks, pushing their creativity and skills to the limit. They must impress the judges to secure their spot and continue their journey towards becoming Australia's next MasterChef.
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#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
masterchef-australia cooking-competition reality-tv culinary-challenge food-show australian-tv cooking-skills elimination-challenge
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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00:00First pressure test, it's not where I want to be this early in the competition.
00:09How's that pin feeling, mate? Still got it, brother. Still got it.
00:13Pressure tests are brutal. If you're not mentally prepared for a day like today,
00:17you may as well pack your bags and go home.
00:20There's a one in four chance that one of us will go.
00:31And Ben also has an immunity pin, so really it is a one in three chance. Very scary.
00:41Morning. Morning.
00:43Sav, first pressure test last season. It's on your own. How are you feeling?
00:49That does weigh on me. There's a lot of things I've done in this kitchen, though,
00:53and the one thing I haven't done is give up. So that's the energy that I'm channeling.
00:58That's today. You never give up.
01:03Ben, surely you're feeling confident with that little pin on your apron?
01:07Yeah, unlike Sav, I can give up.
01:16It's like the most New Zealand humour I've ever heard.
01:19I did get sent home on a pressure test in my last season, a dessert.
01:22So what's the strategy?
01:24I'm just gonna hit it hard and try and do everything well,
01:27and if I screw it up more than someone else, then I'll be playing the pin.
01:31I'll use it if I have to.
01:33Well, I hope you got enough sleep last night,
01:35because your first pressure test is gonna be brutal.
01:40Surprise!
01:41The legend that set this challenge is one of the best pastry chefs in the country.
01:50They have set more pressure tests in this kitchen than anyone in the history of this competition.
01:56They're renowned.
01:58They are revered.
02:00They are dessert royalty.
02:03Please welcome the reigning champ of choc.
02:12Dessert master...
02:14Kirsten Tibbles!
02:16Yeah, Kirsten!
02:17Kirsten Tibbles, she's epic.
02:18She creates really intricate technical dishes that look amazing.
02:32They taste incredible as well.
02:34Today's gonna be really tough.
02:36Kirsten, welcome back.
02:40Thanks!
02:41So excited to be here.
02:43I can't believe you're here now.
02:45It's just the beginning of the competition, so that shows the standard that we're setting.
02:49I know.
02:50I'm normally towards the pointy end, because my challenges are known to be quite challenging.
02:59It's Legends Week, and you're here as one of the greats.
03:01How does that feel?
03:02MasterChef for me is really the pinnacle of where so much good food in Australia starts.
03:08To be regarded as a legend in this kitchen is such an honour.
03:13Kirsten, do you want to show them what dish they'll be making?
03:16I'd love to.
03:18This is the most technical dessert I've ever created.
03:24See ya.
03:25See ya.
03:28Today you'll be making my...
03:32Chocolate and coffee caviar.
03:39You've never been less excited to see caviar.
03:53I actually created this and gained immunity on Dessert Masters.
04:01So in this kitchen?
04:02In this kitchen in the chocolate challenge.
04:04You were in that position.
04:05I was in your position.
04:07Oh my god.
04:08Wow.
04:09Look at how perfect the tin is.
04:11It's impeccable, isn't it?
04:13That actually looks like a real caviar tin.
04:15I am shaking.
04:16The internal screaming, crying, vomiting has kicked in.
04:22Do you want to see inside?
04:23Yes.
04:24Of course.
04:25So this is a chocolate lid.
04:28Stop it.
04:29This is actually a mould made from a caviar tin.
04:32Wow.
04:33I'll cut through.
04:34Wow.
04:40Just by watching you do that, you can see the chocolate work is so thin and fine.
04:45It's essential for the chocolate work to be thin for the eating quality of the dish.
04:50Amazing.
04:52If we start on the base, we have a chocolate cake, which has a masala and chocolate and coffee
04:58soak.
04:59On top of that, a mascarpone cream.
05:01On top of that, coffee infused chocolate mousse.
05:04And then to finish it off, we have the coffee caviar, which is placed on top, leveled out
05:09perfectly like it would be in a caviar tin.
05:12Oh my gosh.
05:13And then a Malba toast is made from white chocolate.
05:16Inside it has caramelised almonds and sea salt, coated in cocoa butter to give it a real
05:22toast look and feel.
05:24I'm blown away.
05:25There is so much intricacy in this.
05:27The coffee caviar pearls just pop in the mouth.
05:31Oh gosh, it doesn't seem real.
05:34It's so delicate.
05:35So chef, what are the pressure points?
05:38If you don't create the caviar tin, you have no dish.
05:42So tempering the chocolate, making the shell nice and thin, and being able to get it out
05:47of the mould.
05:48My mind's already going to how many different types of chocolate are tempered on there.
05:53I know, I just suddenly got the shakes for some reason.
05:56I've never tempered chocolate before, never tried to make anything clever out of chocolate.
06:00I do like chocolate, but this is ridiculous.
06:02So gang, you'll have just three hours and 15 minutes.
06:07And there is a lot to do, not a whole lot of time.
06:12The recipe, equipment and ingredients, they're all at your benches.
06:15I know I'm preaching to the choir here, but detail is everything in a pressure test.
06:21Your dish, it needs to not only taste, but look identical to Kirsten's.
06:27Whoever makes a dish that bears the least amount of resemblance, they'll be leaving the competition.
06:36I really do wish you good luck.
06:38And your time starts now.
06:40Go!
06:41I look at the recipe, it's a book.
06:56There is literally a book on my bench.
06:59In the pressure test in the past, I have flicked through the entire recipe.
07:03But for today, I'm literally going to go step by step.
07:06There's no time to read the whole recipe.
07:08Hopefully it makes sense as it comes together.
07:10The first thing I need to do is put a chocolate cake.
07:13Transfer from the lamp, fold through.
07:15Kirsten's was super light and fluffy, which is what you need from a sponge.
07:18I've made like a hundred cakes in this competition.
07:21So this is an opportunity for me, I think, to make up some time and really rely on my intuition.
07:26I was really happy when I saw it as a dessert, but everyone can call Kiosk back to win.
07:29So I just got to, yeah, head down and smash it.
07:42Way to go, Benny.
07:43Shove it in.
07:44She goes this way, eh?
07:45Yeah, just the right way, Beanie.
07:48She's going in.
07:50I'm happy with my cake that's in the oven.
07:53Nice work, Sarah.
07:57I love Kirsten Tibbles.
07:59I think she is truly a legend.
08:02So to have her set the pressure test is awesome.
08:04But it also freaks me out because I know this is going to be a crazy dish.
08:13I'm trying to stay in the zone.
08:15Now I need to make sure that my tins are perfect.
08:19This is the biggest pressure point of the dish.
08:21It is the whole encasing of Kirsten's dish.
08:25It's called the caviar tin.
08:27The whole part of tempering chocolate is you need patience.
08:30You need to make sure you get the temperatures correct when you're bringing up the heat and cooling it back down.
08:37It has to be spot on.
08:39The aim of this is to make sure that it has that snap and it also looks beautiful.
08:43Why?
08:44Why?
08:45Why do I have to come back to this?
08:52Okay, let's get this done.
08:53I don't have a comfortable relationship with tempering chocolate.
08:57Let's put it that way.
08:59I'm tempering the chocolate and I think the chocolate is being tempered properly.
09:03It's at the working temperature.
09:04I think it is tempered.
09:05Are you happy with the temper?
09:06I think it is.
09:07Okay.
09:08I'm quite sad.
09:09Let's go.
09:10It's sad.
09:11I'm doing a few test strips just to check that it is actually going to set because tempered
09:15chocolate hardens at room temperature and that's how you know it's been done right.
09:19Okay, chocolate looks tempered.
09:21It's good.
09:22Well, it is Legends Week in the MasterChef kitchen.
09:26Kirsten, you said yourself this is the most technically challenging pressure test you have
09:33ever set.
09:34I know.
09:35And there's been a few.
09:36And there's been a few.
09:37There has.
09:38Very technical because it's not just one set of techniques that are required.
09:42It's many.
09:43So this is the first pressure test and it is a beast.
09:47So can you talk us through all the mega pressure points?
09:51So there's quite a few.
09:53The biggest thing is you have to temper the chocolate.
09:55What people may not know, the chocolate's not tempered.
09:58It can't contract or come out of the mould.
10:00So it'll just stay in the mould.
10:02And that tin was like a millimetre max in thickness.
10:06So when we talk about pressure, if it's too thin it'll crack.
10:10If it's too thick, it's not nice to eat.
10:13I don't dare read the rest of the recipe yet.
10:15Huh?
10:16Don't dare read the rest of the pages.
10:17I know, seriously.
10:18I'm only on page two.
10:19You going good, Sarah?
10:24Getting there.
10:25So much of this dessert is about creating the delusion of the caviar tins.
10:33The tin mould needs to be completely filled with mind-tempered chocolate.
10:37And then we need to tap the excess chocolate out and then scrape it off just so that you create a nice firm lip on the edge.
10:45Done.
10:46Nice one, Sarah.
10:47So, fingers crossed.
10:48Time is racing by.
10:49You have two and a half hours to go!
10:50Let's go, Sarah!
10:51Yay!
10:52There's so much to get done.
10:53She likes to see us suffer, doesn't she?
10:57Here we go.
10:58Hey team.
10:59Hi, Ben.
11:00Lovely to meet you.
11:01You too.
11:02You too.
11:03Thanks for setting such a easy challenge for us.
11:05You're welcome.
11:06Heads up.
11:07This is probably the most important element, yeah?
11:08Yeah.
11:09Well, I want it to be very thin, obviously, because yours was very thin.
11:10Yes.
11:11I just think it was 31 degrees when I walked away from the microwave, so...
11:12Yes.
11:13Have you done a lot of chocolate work before?
11:14Actually, just quietly the first time I've ever attempted chocolate in my life.
11:15Read the recipe because there's lots of little points and tips in there that are really essential
11:26to having a great dish at the end.
11:28I'll do so.
11:29I'll do my best.
11:30Come on, Ben.
11:31You've got this.
11:32Come on, Ben.
11:33You've got this.
11:34Come on, Ben.
11:35Come on, Ben.
11:36Come on, Ben.
11:37Come on, Ben.
11:38Come on, Ben.
11:39You're lovely to meet you.
11:40You too.
11:42I'll do so.
11:43I'll do my best.
11:44Come on, Ben.
11:45Come on.
11:46That cake smells amazing.
11:48Kirsten's tin was very, very thin.
11:51So delicate.
11:52I've got to make sure my chocolate tin is just as good as hers.
11:55I'm not even sure how you make a tin that thin.
11:59I pour a little bit of chocolate into the mould.
12:02And I'm swirling it around.
12:06But he's still not filling the mould up.
12:10It's going to be uneven.
12:12He needs to fill the mould to the top.
12:15Far out.
12:16I'm not supposed to try this again.
12:17Oh, that doesn't look good.
12:20Oh, no.
12:25As I'm trying to recreate Kirsten Tibble's chocolate caviar tin, it's a nightmare for me.
12:42Oh, that doesn't look good.
12:45The judges made it very clear that the most important part of this dish is the tempered chocolate tin.
12:51Oh.
12:52I realised that I poured a little bit of chocolate and swirled it round and turned it upside down.
12:55Whereas the recipe said to fill it up and then tip it all out.
12:58I think Ben's just read his recipe and he's realised what he did wrong and now he's starting the tin again.
13:04If you're going to rectify it, now is the time to do it?
13:07I can go back and fill the moulds up and finish off my caviar tins.
13:12You're doing that again, Ben?
13:13Yeah, yeah, yeah.
13:14I finally understood what I'm doing wrong.
13:15It's okay.
13:16Keep going.
13:17You've got time, mate.
13:18That's how much he does not funny.
13:20Oh.
13:21Stay focused.
13:22You have two hours to go.
13:23Well done, everybody!
13:24I'm not even one.
13:25I think that's the one.
13:26Oh, gosh.
13:27Time is flying.
13:28Hey, Sarah.
13:29Yeah?
13:30Just make sure you read about the caviar tins.
13:45They might need to sit in the fridge.
13:46I don't know.
13:47Oh.
13:48An hour in, I have no idea what I'm doing because I'm literally just following step by step.
13:54I've just read my chocolate tin.
13:56Let's go into the fridge for 15 minutes before I mould it.
13:59I try to give Sarah the heads up, but we'll see.
14:02Almost there.
14:04I've done my chocolate tin moulds.
14:06My cake is out of the oven and into the freezer.
14:09My almonds are caramelising.
14:11It's now time to move on to the Melbourne toast.
14:14The Melbourne toast component of this dish literally just looks like little baby toasts.
14:21For the Melbourne toast, I have to melt down white chocolate and get it tempered.
14:28You don't want it to just be pure tempered white chocolate.
14:31The almonds gave like texture, but also like a bitterness and a bit of salt as well.
14:36They need a set for 15 minutes.
14:43I've never seen so much chocolate in my life.
14:50Get out of it, Ben.
14:52Oh my God.
14:53Seriously.
14:54I'm just stirring my chocolate.
14:55You've got a pen.
14:56Just stirring.
14:59For the rest of the cook, you want to take it one step at a time.
15:0290 minutes to go.
15:03Woo!
15:04Thank you so much, guys.
15:05Doing good.
15:06Doing good.
15:07Doing good.
15:08Doing good.
15:09Doing good.
15:10Timmy chocolate definitely looks easier than it is.
15:12I think it's fair to say.
15:13You good, Sarah?
15:14Yeah.
15:15No, all good.
15:16Doing well, Dash.
15:17Keep hustling, mate.
15:18Yeah, doing well, Dash.
15:19Thanks, guys.
15:20The recipe says to keep the chocolate moulds in the fridge for no longer than 15 minutes
15:26or they become difficult to unmold.
15:32This is the most important part of this entire cook.
15:38Nice and slow, OK?
15:42Because if one of these cracks, the dish isn't going to hold up properly.
15:47So I'm really, really nervous.
15:50Careful.
15:51Careful.
15:52Careful.
15:53Yep.
15:54Oh, my God!
15:55Yes, Dash!
15:56Woo!
15:59Oh, yes, Dash!
16:00Woo!
16:01I'm really happy with my moulds.
16:03I've just pulled them out.
16:04Maybe a little bit thicker than I would have liked, but to be honest, I was just worried
16:06about the tempering and they look really tempered.
16:08It's now time to get them sprayed.
16:09The first thing I do is mix gold colouring and then run over to the spray gun to get my chocolate
16:18mould sprayed with gold glitter.
16:19I don't think Banksy's going to be giving me a call-up any time soon, but I'm pretty stoked
16:26with it.
16:27I feel like I am running behind a little bit, but I would rather focus and get everything
16:36right.
16:37Yeah, I think I kind of screwed up this mould, but anyway.
16:40I have done my cake, my spoon, my caviar tins.
16:47I'm about to remove them.
16:49See, at the moment of fruit.
16:54Oh, here we go.
16:57Here we go.
16:58Come on, Sarah.
16:59I'm trying to get these out of the mould and they're just not budging.
17:06They're really stuck and I don't want to be rough with it.
17:19Let's not want to come out.
17:34Come on, Sarah.
17:37First one out.
17:38I've only got one.
17:43Yes, Sarah.
17:48It's amazing.
17:53I take the moulds out of the fridge and I'm still really worried.
17:56If the chocolate isn't tempered and they don't work, it's over.
17:59I'm playing the pin.
18:01Oh my god, oh my god, oh my god, oh my god, oh my god.
18:04Oh, Freddie!
18:08Yeah, mate!
18:10You happy with that?
18:12Better than I thought, I was a bit worried.
18:14Good first go.
18:15Thank you, yeah.
18:16This chocolate works quite addictive, isn't it?
18:17It is addictive.
18:18I'll see you at Savor.
18:19Yeah, okay, for sure.
18:20Sav looks a little bit behind and I've noticed she left her tempered chocolate moulds on her
18:36bench and everyone else has their own in fridge.
18:38It's really hot down there, which is not what you want for tempered chocolate.
18:41I'm actually really worried about Sav.
18:43How do I unmold this?
18:45Time to unmold my caviar tins.
18:51There's delicate work.
18:52I'm very nervous.
18:54How do I take this out?
18:58I actually don't know how to take this out.
19:13I'm trying to very gently ease the sides and there's a crack forming in this team.
19:23Now I've got Andy and Kirsten Tibble staring at me and I'm like, oh god, what did I miss?
19:32I don't know what I've done wrong.
19:42Oh no.
19:43They all crack.
19:44Have you read your recipe?
19:49Oh, they need to go in the fridge.
20:04I didn't read my recipe properly.
20:07I just need to take a breath.
20:09I'm having this moment where I'm actually remembering every single pressure test last season that I felt wasn't going to work and I am remembering the woman that raised me and you know what?
20:22I don't know if it's going to be the last time I'm cooking in here, but if it is, I'm not going to go out giving up.
20:30The beauty of chocolate is that you can re-temper it.
20:33I'm going to redo the moulds.
20:35I have no choice.
20:36So I'm going to re-temper it.
20:37I have to keep flowing.
20:39I won't give up.
20:40I will re-temper the chocolate if I need to.
20:42It's a good idea, but you're putting a lot of pressure on yourself.
20:45Yeah, I know.
20:46I am.
20:47Breathe.
20:48Breathe.
20:49Good luck.
20:51Good luck, though.
20:53One hour to go!
20:55One hour to go!
20:57Yes!
20:58God, one hour.
21:01What?
21:02Oh, so many steps.
21:05So Kirsten and I have just been around to all of the benches.
21:08You can cut the tension in here with a knife.
21:11Everybody's demoulding their tins and they're finding out the hard way whether or not they've done them correctly.
21:16What did you think, Kirsten?
21:18Sav's didn't go in the fridge.
21:20And without refrigeration in that amount of time, they're never going to contract enough to come out.
21:25And then if we look at Dash, he hasn't really melted the edges, which you have to do to ensure that you get that really clean line.
21:33Got a bit of chunk on there.
21:35Yeah, he might need a chisel.
21:37Sarah's tin is absolutely beautiful.
21:40Perfectly tempered.
21:42It's really clean.
21:44Ben's actually came out really well and he's probably ahead of everybody else.
21:50He's really much set.
21:52You alright down there, Benny?
21:54Good mate.
21:55Do you want your car painted?
21:57It's taking me forever to spray these things.
21:59I'm giving it so much paint.
22:00Oh, it's a bit of a buzz in there, isn't there, with that alcohol.
22:03The tins are looking very golden, very bright.
22:06I realise the tin's not the right colour, but right now I've just got bigger fish to fry.
22:10I need to get on with the rest of the things.
22:12It's time to unmould the Malbertoes.
22:14I turn the first one over and I'm just so gentle.
22:18I don't want to break it.
22:19I'm just trying to gently ease it out.
22:21And then it pops out and they look just like Kirsten's.
22:34Well done.
22:35Like I've done it before almost.
22:37Yeah.
22:38I turn the next mould over and it falls out all by itself.
22:40This is getting easier and easier.
22:43Good stuff.
22:44I was a bit worried about that.
22:46I realise that I've potentially made the hardest part of this dessert.
22:49I might actually be able to finish this impossible thing.
22:53I think there's a keeper in there.
23:01That's good.
23:02I've just sprayed my toast and that's good to go.
23:08I really need to keep pushing through this recipe because I don't know how many more elements I've got left.
23:14I've just done my mousse.
23:15It's cooling in the fridge actually.
23:17I've moved on to my pearls.
23:18These are like the main event.
23:20They're essentially the caviar.
23:23These coffee pearls are one of the most important elements on the dish.
23:26It's a caviar chocolate tin and this is the caviar.
23:29Five minutes, whilst hot, draw the coffee.
23:31I've never made these pearls before so I'm just trusting the recipe because I've got no idea.
23:36I'm combining coffee and water and then whisking sugar and agar agar.
23:41I then draw it into a syringe and I'm using the syringe now to pipe it into that cold oil.
23:47That look great, Dash.
23:50The oil needs to be cold because when you syringe in the coffee pearls,
23:53that quick change in temperature is creating that sphere.
23:56Nice, Dash.
23:57Well done.
24:02This is like going for good.
24:04I'm really stoked.
24:05They literally look like caviar.
24:06I taste a couple.
24:07They taste exactly the same as Kirsten's.
24:09Bart, how are you going?
24:10I'm going okay.
24:11Pearls look good but you need a lot to fill the top of that tin.
24:16Yeah.
24:17Yeah.
24:18How many do you reckon you've got so far?
24:19Maybe a third of what I need.
24:26Nice.
24:27Woo!
24:28She's back.
24:29I re-tempered the chocolate and I've finished my chocolate caviar moulds.
24:35Please work.
24:37I'm just praying to every deity known to mankind, please work, please work, please come out of the mould.
24:44I don't know if it's going to work but I have to keep trying.
24:47I'm definitely feeling like I'm drowning a little bit.
24:51I know I'm lagging behind but there is no giving up.
24:55Let's go, Sammy.
24:56Keep going, Sad.
24:57Push, push, push.
24:59Did you count to 132 now?
25:00Oh, Jimmy, I lost my count, mate.
25:02Sorry.
25:05Benjamin.
25:07How are you?
25:08I am having a blast.
25:09Is there anything you're nervous about?
25:11Yeah, all of it.
25:12Honestly, I've been nervous since the start but it's coming together I think.
25:16I just, you know, just want to try to make it look like yours and I know the hardest part is going to be plating it up.
25:20And how's a pen looking?
25:21I'm going to wait until I've got my stuff ready and then I'm going to have a look and see everyone else does.
25:25And then I'll make a call.
25:26Alright.
25:27Good luck.
25:28Good luck, Ben.
25:29Thanks, guys.
25:31Contestants, please listen to me.
25:3330 minutes left to go!
25:37Allez, allez!
25:38Come on, Sarah!
25:39Come on, Sarah!
25:40Come on, Sarah!
25:41Come on, Sarah!
25:42Woo!
25:43Come on, guys!
25:44Let's go!
25:45I am a little bit worried about time.
25:47I'm definitely running behind on time.
25:50Let it set.
25:51Let it set.
25:52Close the fridge.
25:53Yep.
25:54You're doing well.
25:55I'm worried about my tin and I'm up against some three amazing cook and one of them's got an immunity pin.
26:00I am overwhelmed.
26:05Everybody looks like they're at the same place.
26:08However, Sav hasn't done a whole entire couple of steps that everyone else has done because she hasn't demoulded and she hasn't sprayed.
26:15She's done her toast, but she hasn't sprayed her tin.
26:18Yeah.
26:19So it looks like they're all even right now, but they're not.
26:21Ten grams of cocoa powder.
26:23I don't actually know if I'm going to have a complete dish at the end, but I am staying focused.
26:29Nice one, Sav.
26:30The coffee bells are looking quite nice, actually.
26:33Shiny!
26:34Nice and shiny.
26:35I think I've done a good job making them.
26:37Right, let me just try my chocolate.
26:40It's time for me to take out my caviar tin.
26:44If I don't have a caviar tin, I'm just going to serve them naked layers.
26:51I'm incredibly worried.
26:54Like very delicately ease the lid off the mould.
26:59And it's slipping out.
27:02And I'm like, don't, don't shake.
27:04Do not shake.
27:05Do not have shaky hands.
27:07And it slips out.
27:12And I breathe because it's come out in one piece.
27:16Well done.
27:17Oh my God.
27:18I'm moving on to the base.
27:21Got my fingers crossed for you.
27:23I am trying to take the base out of the mould.
27:29I definitely know that chocolate is tempered.
27:42It's cracked.
27:52Okay, okay.
27:53Unmould it.
27:54Even if it's broken, try to build it up and stick the pieces back on it.
27:58Yep.
27:59That's it.
28:00That's it.
28:01Just gently.
28:02That's it.
28:03That's it.
28:04Good work.
28:05Now you're just going to patch it.
28:06Okay?
28:07And you've got something well done.
28:08You've done really well.
28:09I said at the beginning of this day, the one thing I don't do in this kitchen is give
28:14up.
28:15And I need to hold those words true to myself.
28:17You don't have much options at this stage.
28:20You haven't got time.
28:21I need to use a bit of tempered chocolate to make sure that they glue back together and
28:25that I have some semblance of a vessel to actually feel.
28:30All right.
28:34Last step.
28:35I have been so meticulous throughout this cook.
28:39Reading everything with a fine tooth comb.
28:42But I'm reading this glaze for the pearls and it's not looking right.
28:47I don't know what I am not understanding here.
28:51You stir that with the mirror glaze?
28:53You just combine it.
28:54I don't know.
28:55It just says combine.
28:56I can see that something's not right, but I just don't know what it is.
29:00The math is not mapping at all.
29:02Oh, that is oily.
29:03If you're not assembling, you should be because you've only got 15 minutes to go.
29:08What a marathon.
29:09I notice you're not shaking anymore.
29:10You're having fun.
29:11All my elements are done.
29:12Just measuring out some mirror glaze for the pearls.
29:13What are you about to start putting in this?
29:14I'm about to start plating up.
29:15So I just need to make it look as good as Kirsten's now.
29:16This is it, I guess.
29:17I can't believe I got this far.
29:19To finish this off and make sure my dish resembles Kirsten's exactly, I've got to plate this up perfectly.
29:37I get the chocolate cake into the tin and put a little spoon of the syrup on top so that it's perfectly soaked.
29:47This is so crucial.
29:48I'm shaking.
29:50The next step is to add the mascarpone cream.
29:54I've got so much nervous energy right now.
29:56I've got lots of shaking going on.
29:59The layers are so fine and so distinct that if you rush it or slop something on a bit clumsily, it's going to ruin the whole dish.
30:06Take your time.
30:07Take your time.
30:08Ignore anyone.
30:09Just ignore anyone.
30:10Yeah, I'm not listening to anyone.
30:11Just go for it.
30:12I've got the mascarpone in.
30:14It's nice and flat.
30:15The next step is the chocolate mousse.
30:16Still got to put caviar on top eight.
30:18I know, I know.
30:19I'm thinking the same thing you're thinking.
30:21The next step is to get the actual caviar on and this is a bit I'm really worried about.
30:25It's moist, it's fiddly, and if I drop any of it over the edge of the tin, it's going to ruin the appearance of the whole thing.
30:31It's hard to watch isn't it?
30:38I'm exhausted just by watching you.
30:41Try being mean.
30:42I feel like it's really, really close and it does feel like this dish is finally coming together.
30:49Don't let the first pressure test be your last.
31:04Ten minutes left!
31:05Come on everybody!
31:06Ten minutes!
31:07How are you meant to flip that?
31:10I'm shaking like a leaf trying not to crack at the last minute.
31:21I pipe in my mascarpone cream over my chocolate cake, I pipe in my mousse.
31:25I'm really paying attention to how much each of these layers is going into the tin, but also that there's enough room at the top for those pearls.
31:32I'd like the tin to look a little bit nicer, but to be honest I actually can't believe that I've just cooked this.
31:38Like when I saw this three hours ago, there's no way I would have thought that I'd be able to recreate it.
31:43I'm pretty proud of myself.
31:45My pearl's gone.
31:49I've finished my dish, honestly didn't think I could make this thing, and I've done it.
31:53But now I still don't know if I should be playing the immunity pin or not.
31:56I could be going home if I don't.
31:58I'm trying to weigh up on my mind whether the wrong coloured tin is better or worse than some of the things the other guys may have done wrong.
32:06You having a look?
32:07I'm not playing it.
32:08Definitely not.
32:09No.
32:10I have no chance of getting the pin.
32:11No.
32:14Even when it's canary yellow.
32:16No.
32:17No.
32:18No.
32:19Back yourself.
32:20Back yourself, buddy.
32:21Are you sure, Ben?
32:22Benny, are you sure?
32:23Still thinking.
32:24He's got some courage.
32:25You are almost out of time!
32:26One minute left!
32:27Come on!
32:28Oh, shit.
32:29Whoops.
32:30Again.
32:31God damn.
32:32Why?
32:33Why?
32:34Oh, you know what?
32:35I'm just going to cover that time.
32:36Come on, Sammy.
32:37Yep.
32:38Somehow, I have managed to patch together my tin and I actually got it sprayed.
32:43I do not know how.
32:44I am blitzing through these layers.
32:45I just need to keep going just to make sure I fit everything into this tin.
32:47Come on, Sammy!
32:48Come on, Sammy!
32:49Come on!
32:50Come on, Sammy!
32:51Come on!
32:52Come on, Sammy!
32:53Come on!
32:54Come on!
32:55Come on!
32:56Come on!
32:57These caviar pearls, they're not right.
33:10There's way too much of that mirror glaze.
33:14But there's nothing I can do right now.
33:16I have to use them.
33:17Let's go!
33:18You're nearly there!
33:19Come on!
33:20Great work!
33:21This is it!
33:22Ten!
33:23Nine!
33:24Eight!
33:25Seven!
33:26Seven!
33:27Six!
33:28Five!
33:29Four!
33:30Three!
33:31Two!
33:32One!
33:33Well done!
33:34He did not play it.
33:35He did not play it.
33:39I literally have goosebumps!
33:41Ah, that's a colour, eh?
33:42Yeah.
33:43See you in the tasting room.
33:45Okay.
33:46Now I'm going to butt crying.
33:48Well done.
33:49Well done.
33:50I've worked so hard on this dish and got so much right.
34:01But I know the colour's wrong.
34:03I really hope I don't regret not playing the pen.
34:07Cheers, mate.
34:08Let's have a look on the inside.
34:09I'll take the lid off.
34:10Oh!
34:11That's good!
34:12Look at those layers.
34:13And look at how thin the shell is.
34:14So thin!
34:15It's really thin.
34:16And even.
34:17Should we snap the lid?
34:18Yes.
34:19Absolutely.
34:20Yes.
34:21Oh!
34:22That's good!
34:23Look at those layers.
34:24And look at how thin the shell is.
34:27So thin!
34:28It's really thin.
34:29And even.
34:30Should we snap the lid?
34:31Yes.
34:32Absolutely.
34:33Oh!
34:34Very fine.
34:36That is as fine as yours.
34:38Well, that is going to be tough to beat.
34:56It really surprises me, actually, because Ben at the start, I thought, oh, I think he's
35:01going to really struggle with this challenge.
35:03And I don't know where it came from, but he sort of came out of nowhere.
35:09And all of a sudden he had a finished dish, which is pretty damn impressive.
35:14Ben took the biggest risk I think you can in this kitchen.
35:18Not playing your pin and walking into the tasting room and putting your dish down.
35:23And that risk totally paid off.
35:25Because I don't think he's going anywhere off the back of that caviar tin.
35:30I'm so happy for him.
35:31And I think I actually did see that transition from leaning into the pin to, oh my gosh, I'm
35:36not going to use this thing.
35:39That caviar tin is so similar to yours.
35:43The different layers, the cake, you get all those flavours of the coffee.
35:47Yeah.
35:48Welcome, Ben.
35:49I don't think he's going anywhere.
35:51I think he's staying put and I think he deserves it.
35:55A day like today, it really can come down to the small things like the presentation.
36:04I know all the flavours are in the dish.
36:07But looking at the chocolate tin, it does look a little bit rough around the edges.
36:12Probably could have spent a bit more time cleaning that up.
36:15That could be enough to send me home.
36:18In the mood to cook?
36:24Grab your aprons and try these delicious MasterChef approved recipes on 10 Play.
36:31Darsh.
36:32Chef.
36:33What a run.
36:34How are you feeling?
36:37I definitely tried to come in very calm at the start, but it's hard on a day like today.
36:44If there is anything on that dish that you are worried about.
36:48Honestly, I think like the refinement of the like the visuals.
36:52I think it should eat really well.
36:54I hope.
36:55Good luck.
36:57Thanks, guys.
36:58Thanks, Josh.
36:59All your best, yeah?
37:02It's the tin of caviar that I want to buy because it seems to be a little bit bigger than all of the rest.
37:08Good value.
37:09It's just the tin have been dropped a couple of times.
37:11It's probably a little bit thicker than mine.
37:13So you can see this edge around the bottom, which means he hasn't scraped the mould properly.
37:18Let me tell you though, that caviar is the most consistent in size.
37:23It looks fantastic on top there.
37:25And do you know what?
37:26I know you said with no tin there's no dessert, but with no caviar, there's no caviar tin either.
37:32Nice snap there.
37:35Big snap.
37:36Look at those layers.
37:38These are incredibly precise layers.
37:42Absolutely perfect and consistent.
37:45That was good.
37:46Got a slightly harder roast on the nuts.
38:00And the salt.
38:01Yeah.
38:02You know what?
38:03Until the dish landed on the table, I did not realise how good it was.
38:11The differences of all the layers.
38:13Very impressed.
38:15And then we have what is all about the pearls.
38:18I think Dash has nailed it.
38:22The caviar tin itself doesn't look as nice, but those flavour components were really sensational.
38:30Dash has really impressed me, actually blown me over.
38:34Good luck, Sam.
38:35Good luck, Sam.
38:36Good luck, Sam.
38:37Looking at my dish, it does not look like Kirsten's.
38:41I can see all the faults on my dish, but I'm happy with the flavours of the cake and the mousse and the Bascarpone cream.
38:54I don't know how everyone else has done.
38:56I don't know who's committed the worst crimes.
38:59Thank you so much.
39:00Thank you very much.
39:01Thanks, Sam.
39:02Cheers.
39:03Congrats.
39:04So the obvious flaws for me are the caviar tin base.
39:10And if I'm to take this lid off, you'll see that we've got some cracks.
39:15It would have been very challenging to actually fill the caviar tin.
39:18Let's have a look at the lid.
39:21Whoa.
39:23It's not quite as thin.
39:26It's still pretty good.
39:28It's very crispy.
39:31A nice snap, a little bit thick in the corner.
39:35All things considered, pretty good.
39:39It's kind of a disaster and a triumph.
39:58The lid is beautiful and thin, beautifully sprayed.
40:04I think that she actually had all the elements right, like the flavours are all there.
40:09But then it starts to fall apart.
40:13The bottom is obviously broken, thicker.
40:16I'm very curious to see where this lands.
40:23Somewhere, somehow, I really fell in love with the little Melba toast.
40:29I think for me that was complete, tasty.
40:32It's absolutely superb.
40:34I know it doesn't look exactly as it should, but the Melba toast was really well done and had beautiful texture.
40:42The caviar tin, unfortunately, is particularly thick in chocolate.
40:46Almost so much so it's hard to actually get through with a spoon.
40:50The flavours of all the elements are really good if you were to try them individually and really well made.
40:56But just the execution and putting it together and the ratio of everything isn't quite right.
41:01The interesting thing is Sav has done the thing that we know that she can do, is nail flavour.
41:07From the Melba toast to every element inside that caviar tin, nearly the same as yours.
41:13Yeah, it is.
41:14However, it's the aesthetics and the construction of the caviar tin which has really let Sav down.
41:22But also the balance overall is thrown out because the layers aren't where they should be.
41:28I hate to say I'm a little bit worried for Sav.
41:35My biggest concern is definitely my caviar pearls.
41:39My pearls are looking too wet and not at all like Kirsten's.
41:43And that mousse has spilled over the side of the tin looking a bit messy.
41:48We all know how important presentation is.
41:51It's those small mistakes that can send you home in a pressure test.
41:57Hey Sarah.
41:58Hello.
42:01I can't believe that after that whole cook, my fate could rest on those two small mistakes.
42:07Can we take a look?
42:20Yeah.
42:21The tin, it looks money.
42:34It looks so good.
42:36Can we take the lid off?
42:38Oh, hang on.
42:39A little bit hiding underneath.
42:40Hang on.
42:41She's done a hide the overflow job.
42:47Oh, that sounds beautiful.
42:48Oh, that's good.
42:49All those layers in the middle have a lot of integrity.
42:54They're all staying in their own position so they're not too runny.
42:58Unfortunately, the caviar is a little bit on that wetter side.
43:02So what Sarah did is she put all the coffee pearls in all the mirror glaze and then tried to strain it off.
43:10But clearly there's still quite a bit of mirror glaze.
43:20If I start with the caviar tin, beautiful and fine, snaps in the mouth and you get that beautiful chocolate flavour.
43:27With the additional mirror glaze, it's actually infused coffee through more of the caviar and it didn't really harmonise as much with the chocolate mousse.
43:35The Malba toast, you could have done with a little bit more almonds.
43:38It was a bit lighter.
43:39I think I got all your almonds.
43:40Oh, did you?
43:41Because one of my comments was going to be, I loved how many almonds were in my Malba toast.
43:47Yeah, I think probably tin of a day.
43:50It was super fine, really consistent throughout the lid and the base.
43:55Exactly the same as yours.
43:57It looks like she was born with a spray gun in her hand.
44:00She just did it so, so meticulously.
44:05But is it the best looking dish when the pearls have suffered?
44:11I think on the aesthetic side of the dish, the tin is very well executed.
44:19And my little concern is the pearls are very wet.
44:25In all, I think she's done a cracking job, but where does she stand? I don't know.
44:32Please, put your hands together for Chef Kirsten Timbold.
44:46Everyone!
44:50Kirsten, how did they go?
44:51Look, I think you showed a lot of tenacity and really makes me proud that you were all able to complete my dish.
44:58It had so many different techniques in it, and I think you all did exceptionally well.
45:03I'm like a proud mum.
45:07That was a mammoth cook.
45:10It rattled all of you.
45:13But one of you managed to pull through with a dish and stole the show.
45:17Ben, you didn't play your pin.
45:27You didn't need to, mate.
45:36That dish was the identical to Kirsten's.
45:40Well done.
45:42Good job.
45:44Amazing.
45:47Now, Sarah, Dash and Sav, a bloody solid effort from all of you.
45:52But, each of your dishes, they had flaws.
45:56Sarah, you had the tin of the day.
45:59But, the caviar pearls, they were drenched in mirror glaze, which meant that coffee overpowered the other flavours.
46:08Sav, Dash, both of your tins, they'd seen better days.
46:12But, your flavours, they were sound.
46:16One of you misjudged your proportions.
46:21So the effort that you put into those flavours, it couldn't shine through.
46:24I am sad to say this, but the cook going home, is...
46:36Sav.
46:37It's okay.
46:38It's okay.
46:39It's okay.
46:45Savvy, we're devastated for you.
46:48I think Dash said it best when he said, you'd never want the magic to stop.
46:53And to have just a little piece of it.
46:55Because I'm just actually full of gratitude.
47:00And the fact that I'm still made of my mother's stuff, I didn't give up.
47:05I'm proud.
47:09Come on.
47:10It's hard to say goodbye, because, as hard as it all is, the Master's of Kitchen is this magical place.
47:27And you want to be part of that fun.
47:30All right.
47:31All right.
47:32Give us a coffee.
47:33I'm good.
47:34Yeah, I'm good.
47:39Give it up for Sam.
47:41Give it up for Sam, everybody.
47:55Tomorrow night, another legend takes centre stage.
48:01Give it up for the legend, Shannon Bennett.
48:03And he inspires incredible, ooh la la, immunity-worthy dishes.
48:11Absolutely stunning.
48:13In just 20 minutes.
48:16That is epic.
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