- 5 hours ago
MasterChef Australia - S13E57
masterchefaustralia australia masterchef cooking kitchens
masterchefaustralia australia masterchef cooking kitchens
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00:00Previously on MasterChef Australia...
00:04I'm gonna have to really push through.
00:06A huge elimination service challenge...
00:09Service please.
00:10...saw the top six cooking a fine dining feast...
00:14I don't know where I'm going wrong.
00:15...for one of Australia's top chefs.
00:18I'm so stressed. I've never been this stressed in my life.
00:21...the dishes won huge praise.
00:24Wow.
00:25The flavours are insane.
00:28You would find that in any Michelin star restaurant.
00:31But it was Sabina...
00:33I've just had the best bloody time of my life.
00:35...whose MasterChef dream came to an end.
00:40Tonight, a culinary genius delivers a pressure test...
00:46...that will send one of the competition's finest home.
00:51Cause your heart's in your cold, your yes then your no...
00:55You're in and you're out, you're up and you're down.
00:58You're wrong when it's white, it's back and it's white.
01:02We fight, we break up, we kiss, we make up.
01:06If your heart's in your cold, your yes then your no...
01:09You're in and you're out, you're up and you're down.
01:13You're down, you're down.
01:14Go, go, go.
01:17...ooh.
01:17However, government of France would demìš°
01:20us all foods.
01:35I can't be sure.
01:36finals week yeah we don't know how many days we have left here very true very true and this is the
01:52time of our lives this is the time of our lives I'm in the final five of MasterChef and this is
02:00one of the greatest achievements that I think I'll ever make the grand finale is within arm's
02:06reach I haven't come this far just to go home
02:17let's go guys have a good day here they are come on down the front gang pressure tests are like an
02:25adrenaline sport your heart is racing just to get to the end competing to get a recipe done
02:31the expectations are massive this is going to be a tough elimination
02:39can you believe it you guys are the top five contestants of MasterChef 2021 what about that
02:48yeah it's crazy we've seen each and every one of you push yourself to the limits to get right here
02:56but right now you're in black aprons because today everyone is up for elimination this pressure test
03:05it's like nothing you've ever seen before I can guarantee visually it's a creative masterpiece
03:14the genius who made it he started cooking professionally when he was just 15 years old
03:22and he honed his skills at Noma in Copenhagen and right now he is the executive chef of Vue du Monde
03:33oh wow please welcome Hugh Allen
03:37Hugh Allen this is huge he started cooking when he was 15 I couldn't even spell pressure tests when I
03:55was 15 he's worked at Noma Vudamon and he looks like a model as well so instantly I'm super jealous
04:02and instantly I'm dreading what is under that cloth oh there's a cloth
04:09Hugh welcome to the MasterChef kitchen thanks for having me do you mind me asking how old are you
04:1926 26 26 and you are the executive chef of Vue du Monde
04:27no big deal slight underachiever you know yeah
04:34for those who don't know you and your food I mean how would you describe your approach to food we want
04:43to celebrate Australia I work with some amazing producers and just have fun like we want guests
04:48to come and just have fun can you give the guys a little bit of a hint as to what might be coming
04:54their way shortly this is something during lockdown we were working on think native Australian botanicals
05:05all right I can tell you're you're dying to show them so today you'll be making my
05:10it's going to be so difficult
05:20bottle brush mum's gum nuts and billy buttons
05:29wow it honestly looks like a flower arrangement it doesn't even look like a dish that you could
05:42eat I have never in my life made anything like this before that looks sensational I guess it's
05:49in three components the center one the main one's the bottle brush made from amuse from strawberry gum
05:54and then a strawberry sort of gel in the center green glaze and then the tempered white chocolate
05:59sticks for that one the sticks is the challenging point
06:05they look very shiny those chocolate sticks as well
06:08yeah what's inside these gum nuts there's a mousse made from wattle seed and caramelized white chocolate
06:14and this looks exactly like the real thing a billy button and it's made from bee pollen and passion fruit
06:28who wants to taste yeah yeah
06:30just please oh wow thank you get out thank you take a deep breath
06:43it looks so fluffy what the actual heck
06:50this dish is a celebration of Australian native ingredients you get this really lovely hit of
07:02strawberry gum in the bottle brush and it's just so fun to eat with all the little bottle brush needles
07:08that kind of break into your mouth and melt away biting to this gum nut you have this nutty wattle seed
07:16mousse with like some caramel through it it's almost like a super Aussie Snickers bar type flavor it's
07:22really delicious Pete yeah it's absolutely incredible mate this is terrifying I haven't done any tempered
07:29chocolate in the competition no first time first time worried it's not this isn't the way you want
07:36to start tempering chocolate baptism by fire mate you know no time like the present I think that I'm
07:45very lucky to have made it this far in the competition without needing to temper chocolate
07:49and what better way to start than needing to make hundreds and hundreds of tiny red tempered chocolate
07:56twigs all right Hugh what are the main pressure points in this dessert there's a lot of things
08:04that need to be frozen and then de-molded and then sticks obviously it needs to be tempered properly
08:09otherwise they're so thin if it's not tempered it'll just melt in your hands it's game over really if you
08:14don't get those sticks game over if you don't temper the sticks yeah no pressure hey all right some
08:25rules you're gonna have three hours and 45 minutes to replicate this dish as best you can at the end
08:33you'll have an additional 15 minutes to plate up your finished dish in the tasting room in front of us
08:39of course the dish that least resembles Hugh's will send us make a home today Hugh you want to start
08:49them off love to all right guys your three hours and 45 minutes starts now there's a lot to do I think it's
09:02gonna be a really fun cook but a lot of desserts come down to the chemistry Hugh was mentioning that
09:08there's a lot that needs to get set so I want to set things and then I'll take some time and read the
09:13recipe my strategy in today's pressure test is to just make minimal amount of mistakes and just get
09:19some really good momentum really early on I am scared I'm nervous to be honest I'm not that great
09:28at following recipes for me it's important you know to take it a little bit longer to perfect what I need
09:34to do I just need to really focus follow the recipe to a tee and just take it step by step but also push
09:41and give it my all today this is not the style of cook that I am at all so the plan is to stay
09:51focused execute and just have fun with it this is incredible no one gets to do this I'm one of five
09:58people in the world who gets to do this you know when there's dishes like this that have to challenge
10:06these contestants it is game on it's definitely a challenge yeah even for a professional cook it'd
10:12be a challenge one in five chance to win in 250 grand it was never gonna be easy no they really do
10:20have to work to stay here now and looking at this I mean I don't think I could pick who would excel and
10:25who might fail today no following the recipe down to the T I think is critical and then I can see that
10:31they're all terrified by tempered chocolate yeah my biggest fear with this dish the bottle brush
10:43twigs I haven't tempered chocolate before and if I don't have twigs I can't make the dish every element
10:51of the dish has to be spot on otherwise it won't work I just have to try it just have to try my best
10:55the first thing that I need to get on to is my strawberry gel the strawberry gel sits in the
11:01center of the bottle brush I combine strawberry puree Casa sugar and three grams of agar bring
11:08it to a boil then I pass it through a fine mesh sieve and put it in the fridge to set everything's
11:15on the line today very close to the finish line and let's make it into the top floor would be another
11:19huge feather in the cap just focus on what the recipe says and then hopefully I won't go wrong
11:24ten minutes in the fridge in the fridge
11:39it's my first pressure test but I feel like I've been mentally preparing for this moment my whole
11:44life every law exam every stressful experience it comes to this the centerpiece of Hughes dish has
11:51that green glaze and then a strawberry gum mousse the strawberry gel within that mousse and a crushed
11:58macadamia base the strawberry gum cream is already infusing with the flavors of strawberry gum huge
12:05strawberry gum flavor was not dominating it's really important to use just the right amount
12:12I get my macadamias into the oven until they're golden brown
12:25all right guys you're 45 minutes in you've only got three hours to go
12:32there's so many details in this recipe I've just completed the strawberry gum gel and the
12:45strawberry gum cream the macadamias in the oven the next step I move on to is my passion fruit sorbet
12:5450 grams I weigh out some passion fruit puree tremoline fructose pectin and bee pollen
13:03as I'm using the scale I realize it's been set to ounces not grams and the recipe is set in grams I've made
13:18the first three elements but I've used the wrong quantities what the heck have I done can I get more
13:25equipment
13:26let's go let's go let's go my scale was set on the wrong the wrong settings it was set on ounces not grams
13:43so that is very annoying because I recognize in a good spot so I need to redo the first three elements
13:52all over again like I just can't make mistakes so my game plan was not to make mistakes read the recipe be
14:00super detailed already gone out the window hopefully I can catch up fructose fructose where the hell is the
14:09fructose I'm working on my sorbet for my billy buttons Hugh's billy buttons were a really nice tart
14:20passion fruit flavor with the sweetness of the bee pollen with this beautiful texture it's very
14:26passed through once my mixture is heated up and combined I need to move to the liquid nitrogen
14:32which is something I haven't done before tempering chocolate and using liquid nitrogen a kind of
14:42notorious rites of passage in the master chef kitchen and for me to be doing them in the one day it's a
14:48bit more of a baptism of fire hopefully I just focus and get them done well I'm the second person to the
14:58nitrogen station right now I'm on a good roll following a recipe I find very difficult I need to keep this
15:06momenta up for the whole entire cook it looks good I think it's out of puree consistency being the first
15:18one back but I'm not going to focus on that otherwise I'll start making some silly mistakes now she's freezing
15:26we're using liquid nitrogen today and that is the best way to make a perfect sorbet
15:41I have sorbet spilling out of my piping bag and I don't think that this would be the texture
15:49Hughes after I've got a feeling this might be too runny I'm gonna put a little bit more
15:56nitrogen if my sorbet is too runny it's going to freeze like a block of ice instead of a smooth soft
16:03sorbet in a pressure test you can't do things wrong you've got to get things right the first time this
16:11is going to set me back I don't want to be the bearer of bad news but it gets a whole lot harder from here you've got to pick up the speed two and a half to go
16:27pure consistency my sorbet has completely frozen through so I'm going to do a quick edit on this
16:40recipe and I'm actually going to spoon my sorbet straight into the mold like I just really really
16:46need to keep pushing and get through to the end of the recipe now it's time to get onto my strawberry
16:51gum and sheep's yogurt mousse this mousse is really important it's the main body of the bottle brush which
16:57is the centerpiece of this dessert it needs to have that really bright strawberry gum flavor so once that
17:06is done I need to construct my log just make sure it's filled to the the edge a little bit and then
17:12you just want to do a little thin line of of the gel all right it looks good good luck I top it up again
17:19with strawberry gum mousse top off each of those logs with that beautiful macadamia and then put it into
17:26the blast freezer nice and toasty I redo my strawberry gum cream redo my gel and then I can finally move
17:36on to my passion fruit sorbet there is so much more to do so I'm going to keep moving there's a lot on
17:42the line every time you cook and sometimes it's tough my dad's had health issues his whole life and
17:50I kind of got news that he wasn't doing too well he ended up in ICU I was ready to drop everything
17:56and kind of go and he's like no stay here do your best and so for me this kind of like means a
18:03little bit more now it would be so devastating to leave so close to the grand finale I really want
18:12to make the most of this moment and so I'm gonna fight as hard as he is you good okay just want you
18:20know whatever happens at the end of the day you're still my best friend and this cook doesn't change
18:25anything I love you Jazzy now that my mousse is in the blast freezer the next element I have to
18:32move on to is my macadamia caramel
18:36carefully have the hot cream mixture to the caramel and stir over high heat mixture of my own soup
18:45the macadamia caramel is going to go inside the gum nuts so I'm really interested to see how I get it there
18:52Pete I hear you're doing very well you've got to tell me that I'm coming last and then I'll oh right
18:58okay you're coming last you may not finish and you need to speed up this is what you need to hear
19:03yeah you can do this thank you Mel hello there's pressure taste yeah I know how did I get here is
19:13there a lot of pressure there's a bit of pressure yeah I'm a little bit behind at the moment had a
19:17little bit of a hiccup because I really hesitated with my use of the liquid nitrogen deep breaths yeah
19:26try and regain that 15 minutes all right thank you so much good luck thank you
19:36yep I'm up to making caramelized like chocolate mousse this is the mousse for Hugh's mum's gum nuts
19:44it needs to have that beautiful wattle seed flavor it's a lot denser than the consistency of
19:51the bottle brush mousse I have to make sure that I get the right textures because it's going to be
19:56encased in chocolate there's quite a lot to go in this recipe so I need to keep motoring on
20:13I'm looking around I'm really really behind so I'm just going to really push right now
20:18I want perfection I know we are on a time frame at the moment but I want every element to taste good
20:26now it's an interesting point of the recipe where I get to figure out
20:30how the caramel gets inside the gum nut let's just go for it
20:37it's time to go back to the liquid nitrogen station with my caramel okay
20:41I start piping my caramel into a bath of liquid nitrogen into just long straight lines and then
20:50I have to break them up with a knife into three centimeter lengths now I have to try and add them
20:58into my gum nuts using tweezers I've got some good ones here
21:02it's great to see that momentum you've only got an hour and a half to go come on
21:14I can't find any tweezers at my bench
21:16you're under here kiss oh
21:18so I'm drinking to boil over high heat okay so I've got to bring this to a boil
21:22I have a lot to do still I've just got to really push
21:28Linda hi hi Mel how are you going okay I'm actually behind okay you're behind how far behind
21:34are you um I'm not too sure but I know that I'm really really behind okay that's all right you can
21:39finish yeah yeah take heart in that okay okay yeah be really thorough yeah you don't have to redo
21:46anything okay like this yeah thanks Mel I get to the nitrogen station with the gum nuts and I'm the
21:55last one there I'm thinking oh my god I must be so behind but I think myself you know what I think
22:01I can catch up if I work really really fast I pipe my caramel into the tray and it's getting cold
22:08it's getting hard I get my tweezer and I try and pick it up they're falling apart I don't know where
22:19I'm going wrong it actually shatters I'm already behind time as it is I thought this was the point
22:27where I could actually catch up it's gone the opposite way this caramel stick has actually put me even more
22:33behind time I'm working on my gum nuts things aren't going to plan at the moment Linda Chuck I don't
22:48know where I'm going wrong it keeps on breaking on me oh dear so look like if it's in there for too long
23:00it'll be too brittle yeah my caramel sharing because I'm leaving it too long in the liquid
23:04nitrogen I've got to fix this mistake yeah take it out there perfect okay you're gonna have to pick
23:17up the case Linda yep I'm pretty behind you are there's still enough time to do everything but you
23:23gotta start motoring good luck Linda thank you
23:34big pressure point next really is the tempering the chocolate making sure that that's right
23:38if they don't temper the chocolate properly it will not come off the acetate and they are done so this
23:45next sort of happen really is where we're going to see some wheels fall off or we're going to see
23:49like a sense of relief yeah that'll take them through to the end of the cook absolutely
23:56okay I can't avoid it any longer it's time to temper some chocolate
24:03I've got 200 grams of finely chopped white chocolate and heat it in a microwave and short
24:09burst until it's all melted once my chocolate is at 45 degrees I start adding more chocolate and
24:15stir it vigorously until it all melts this is the moment of truth this is the terrifying moment of
24:21truth the more chocolate I'm adding the quicker the temperature is coming down so I'm starting to
24:25find my rhythm with this this temperature is like taking forever to come down I caught out some of that
24:34lost time but this is the most terrifying element tempering chocolate there's so much that could go wrong
24:44it's not really tempering chocolate weather is it now that my chocolate is at the right temperature
24:49and have that vibrant red color using the fine side of the pastry chrome I need to scrape it across
24:55the acetate to get these fine chocolate sticks I place them into the fridge and they need to set for
25:02about seven minutes they should pull away cleanly from the acetate if they're tempered correctly
25:08I think the chocolate's tempered so I pour out my chocolate onto the acetate and scrape that with the comb
25:15I think I used the wrong side come on Elise there's no time to redo this part I've got to keep working
25:34through this recipe I've been put behind by the caramel sticks for the gum nuts I'm just hoping that
25:42tempering chocolate isn't going to take me as long I think I can catch up if I work really really fast
25:47Linda yes how are you doing tempering chocolate yeah I'm trying to get it down to 26 27 yeah it's
25:53sitting at 31 at the moment yeah no just be careful how much you are because you don't want to end up
25:57with a ball full of lumps the temperature's down and you've still got lumps in there because that's
26:01going to impede you from calming it nicely do you know what I mean okay yeah yeah thanks jock
26:06I'm looking at my chocolate and I've got lumps it's not working just having way too much chocolate
26:20the only thing I can actually do is to restart it and do it again
26:27I'm so scared I'm even more behind
26:29I can see your face changing it's gone from someone who just you know everyone's breezing
26:38by and now it's like tense are you worried for him I'm a little bit to be honest I think the
26:42time's really creeped up the sticks is they need to get right and if they don't attempt
26:46with that they need to do that again
26:50it is really going to be pushed for time there's still three elements to go so this is
26:55is bloody nerve-wracking um I'm going to push through I'm just going to go onto my green leaf
27:01Hughes was this light beautiful pastel avocado color and I need to replicate that
27:09you better get a motor on 30 minutes to go come on guys big party here
27:25my biggest fear with this dish are the bottle brush tweaks if that doesn't work I won't be
27:33able to recreate a bottle brush it doesn't matter how good the rest of the elements are that'll be
27:38what sends me home
27:44these red chocolate sticks were perfect I could not be more relieved
27:49that look good B thanks mate thank you I'll call that a sign off mate okay thanks mate
27:56hey guys it's getting real tight you want to have finished your sticks about now you want
28:01to have your green glaze that you need to do and you need to dip your gum nut
28:08I don't think I'll be able to get those done in time plus get my tempered chocolate done in time as well
28:15Linda hi still adding chocolate yeah I'm really behind like really behind what's your main issue
28:21you reckon I added too much chocolate so there was actually quite a fair bit of lumps I'm trying to
28:25like yeah you don't have to add any more chocolate just let that melt and now it should be to the work
28:30all attempt right now I'm feeling like deflated there's so much pressure in this kitchen
28:38you don't realize the emotion that you go through and there are times where I think I'm going to give
28:45up but I guess what keeps me going is knowing that I've got my husband's full support I'm very fortunate
28:53to be here so right now I'm doing it for my husband I've come this far I'm not willing to let it go yet
29:02I've just got to push the pressure keeps on rising 10 minutes to go
29:16I get one of my estate sheets out of the fridge to test
29:18and I try and pull away the chocolate and they're not coming away
29:30it's melting in my fingers
29:32they're not set
29:37mate your face look petrified just sooner you're having a bit of trouble getting them off
29:40yeah it's not really coming off
29:44but do you feel like they're melting straight away yeah yeah they're melting straight away
29:46so the chocolate's probably not tempered properly
29:52what else you got to do do you have the glaze everything no green glaze is made
29:55I don't need to do the gumnut dip come on Josh come on mate and the chocolate isn't tempered properly
30:02I've got to make a choice whether I temper chocolate all over again or I drop the sticks completely
30:09if I don't have the sticks I don't have a dish that replicates hues
30:14it's good guys come on come on get it together get it together so I'm freaking out major
30:25I'm going to use a different method that's a little bit quicker come on Justin come on mate
30:56I'm using a method that I learned in the custom tables master class this is like a cheats version
31:01of tempered chocolate I get some white chocolate and then I melt it into the microwave in 10 second
31:06burst come on pick it up Linda let's go come on you got this right now I am so frantic finally
31:15I've got my chocolate sticks done and I've got to make this green glaze as I'm emulsifying my mixture
31:21I'm seeing the colour change and I'm thinking holy crap this is not the avocado green that's stated on
31:30the recipe I've grabbed the wrong green food colouring it looks freaking like a glow stick but right now I
31:38don't have time to fix it I just need to power through with the other elements
31:43where's the I don't have the scraper I'm moving super quick to get this tempered chocolate done
31:49you sure it's tempered already no I'm just gonna I'll see this one see if it works let's pray it does
32:01I'm praying thanks man appreciate it get onto acetate brush it on put into the fridge and hope for the best
32:13I'll see you next time
32:15this is it come on guys five minutes let's go totally forgot about this
32:28I'm pouring my glaze over my mousse and I still need to coat my gum nuts a little bit of warm
32:33loose little bit of chocolate brown
32:36Pete are you on your gum nuts I'm on the gum nuts come on mate pick it up yeah let's go yep
32:41all right come not close come not close I can feel everyone is panicking and it's a really tense
32:49atmosphere in the kitchen at the moment okay go on you'll be right up yep this just feels absolutely
32:53wild come on man I've got cocoa butter on my glasses someone's going home today I could easily be that
33:04person the colour of my gum nut shell it's not right but I just need to get this chocolate over those
33:09gum nuts I have nothing left in terms of time start getting all your elements ready you've only got
33:18one minute to go come on one minute
33:29I'm really running out of time now at the end of this challenge I'll have 15 minutes to play it up so I
33:35have to really think about the elements that I can get up at this point
33:40This is it! 10, 9, 8, 7, 6, 5, 4, 3, 2, 1
33:51That's it!
33:57Well done mate, well done
33:59Oh my gosh
34:00Oh my gosh
34:02Oh my gosh
34:03Your blasters
34:04I'm a filthy man
34:05No you're fine
34:08I feel exhausted that was a that's a huge cook their sticks uh I'm not entirely sure how they are
34:15I'll find out when I played them up definitely worried
34:18I was really behind time
34:23Tempering of the chocolate really got to me that took forever to do and now I don't even have the
34:28chocolate coating for the gum nut
34:33I'm just really disappointed
34:34That's probably the hardest book I've done in this kitchen
34:47I'm not sure if this is going to send me home but I think it might be close
34:55Well I knew that was going to be big but it's top five in the competition
34:59You know these are the best of the best that we've got and and it did push those guys to
35:03their absolute limits today
35:04You got the first one now?
35:10Hey Pete
35:11Hey guys
35:12Why mate?
35:13All right yourself
35:14I'm very nervous
35:17I start putting the twigs into the bottle brush and they're not breaking they're not bending they're
35:21not melting I immediately have an internal sigh of relief
35:30I'm trying to remember how close together they were on Hugh's dish
35:37I add the gum leaves and the sticks to the billy buttons and then arrange them around the plate
35:44I can't believe it's done when I initially looked at Hugh's I thought there was no chance
35:48that I'd be able to recreate it and four hours later it's done
35:56All right Pete happy?
35:58I'm happy
35:59All right mate we'll test it
36:00Thanks guys
36:01Thanks mate
36:18He's done a terrific job I've got to say
36:29His work has been coming more and more refined
36:32The bottle brush the flavour is really really good
36:34Gumnuts you know the the bottle seed really came through the coating on the outside's a bit
36:39a bit wild but you know it is a wild looking dish so it's not looking to be a you know three star
36:45Michelin plated so flavour wise I think you know it's really spot on
36:49I loved the the flavour and more importantly the texture of the billy button I thought it had a
36:54really lovely smooth consistency to it the bottle brush itself looked really beautiful
37:00I think the flavour was very faithful to yours it had that gorgeous strawberry gum perfume when you
37:05bit into it Pete did a really wonderful job and I'm very happy for him
37:09He's kind of like the quiet assassin of the group today
37:11It was going hard but went about his business and for Pete to get something that looked
37:15and tasted as close to your dish man that's that's that's an effort
37:26Hi
37:26Kishwa
37:27Hello
37:30All right Kishwa good luck
37:32I'm worried about my sorbet it was completely frozen through but I didn't want to slow down
37:38so I hope it's the right texture
37:51How are you feeling?
37:52I feel very proud
37:53We'll test it thank you Kishwa
37:55Thank you very much
37:56Thank you
38:08She's done like a really really good job
38:18The billy button was a little concerned during the cook because uh she added a lot of liquid
38:22nitrogen and it really gone rock solid so she's trying to push it into the mould I think it's
38:27turned out really well um it's nice and smooth there's no iciness to it so you know that's that's
38:32pulled off really well
38:33The flavour was just singing but the texture just made it sing even more and then the gumnut
38:43the texture of it is on point the flavour of the wattle seed is brilliant a beautiful streak of
38:50caramel down the middle of it and the depth colour was as yours was like identical
38:56It's so visually pleasing to see that bottle brush exactly as a bottle brush you know very even
39:03fine red-hued spikes it's all there it makes me very happy because I know that this is something
39:09that Kishwa set out to own today being able to lean into the recipe and and trust herself really
39:16served her well today because I think this is a triumph for her
39:19The biggest concern I have right now is whether that second batch of tempered chocolate sticks is actually tempered
39:29I'm not going to find out until I plate up in front of the judges so that's a huge stress
39:34We're looking for australia's next master chef and it could be you head to 10play.com.au
39:52Come on do it come on
40:00Time's nice now man go for it
40:04My first batch of chocolate sticks wasn't tempered properly and this is my second batch
40:09I haven't tested to see if they're tempered yet
40:13It's the moment of truth
40:15I go to remove the template chocolate from the acetate and
40:22It is perfect it comes away so clean and I have this beautiful pile of chocolate sticks
40:31Now I need to put this dish together
40:34I'm happy
40:43I'm yeah, I'm pretty happy. I'm pretty stoked
41:00Thanks, mate
41:02Thanks, thanks, thanks, mate
41:08How much relief did you feel when you saw the sticks fall from the acetate onto the tray?
41:13For me, he's done an exceptional job
41:22I don't know how he's managed to do that temper on that chocolate
41:24For me, he's done an exceptional job.
41:35I don't know how he's managed to do that temper on that chocolate.
41:37I just thought there was absolutely no hope.
41:39But he's done a really great job with the temper.
41:43What a start.
41:44It just goes to show, if you never give up, you never know what can happen in him.
41:48Yeah.
41:49100% I did not think he would be able to get what he did up, especially with that time.
41:53When he started throwing chocolate in a microwave, Billy Button flavour's spot on.
42:00I love the gum nut.
42:01I thought the wattle seed flavour was really pronounced, really well balanced.
42:06The caramel vein through mine just sort of gave a lovely sweetness and richness to it.
42:10The texture of the wattle seed mousse was as close to yours as it could be.
42:15I am extremely proud of Justin.
42:23Hi, Linda.
42:25Hello.
42:27I didn't get all the elements on.
42:29I could be in serious trouble.
42:32Without the chocolate coating for my gum nut, I'm worried my mousse is not going to hold its shape.
42:37I could be in serious trouble.
42:38I could be in serious trouble.
42:39You're good.
42:40Thanks be to and be in serious trouble.
42:41Thanks.
42:42Well done, Linda.
43:06Thanks, Linda.
43:06Thanks.
43:12Bottle brush Christmas edition, a bit more vibrant in the core.
43:28You know, it was sort of a fluoro green bottle brush, but her bottle brush is decent and the sticks were really good.
43:36Her chocolate sticks are perfect, super shiny.
43:40And inside the bottle brush, it was like actually constructed beautifully.
43:44Texture's fantastic and the flavour of the strawberry gum coming through.
43:49Gum nut, because it hasn't been dipped, the texture is just sort of letting go.
43:54It doesn't take long for that mousse because it's so delicate.
43:57If it's not dipped, it just starts to give up while you're plating it.
44:01Yeah, why I'm so upset for Linda is because the thing that she just was like, I'm doing this, like no matter what right now, which is those chocolate sticks, she's nailed.
44:11Yeah.
44:11But it's made the gum nut really suffer because she just hasn't had enough time to actually execute.
44:17I know that the shape of these chocolate sticks aren't perfect and this could send me home.
44:34It really depends on whether or not those chocolate sticks are good enough for the judges.
44:40Well, how are you feeling now?
44:59It's done.
45:01It's done.
45:02Well, all the taste.
45:03Thanks for that.
45:04Thanks, Elise.
45:06These are too long and too wide.
45:24She has used the larger face of the cone instead of the smaller face of the cone.
45:28And then I think it says four centimetres on your recipe.
45:30They're all these different sizes and, you know, we have to judge that.
45:36We told them quite a few times to really check the recipe because the information's there in terms of what side of the cone, in terms of what length of the sticks, and she sort of, you know, hasn't hit that on the head.
45:46Elise sort of had some calm moments and then some chaotic moments and they've definitely manifested themselves as such on the plate.
45:52But all in all, I think that this particular plate of food ate well.
45:58I love the gumnut, you know, the really generous pool of caramel.
46:02The outside was really good and that lovely encasing, the texture actually does add something more luxurious to the experience.
46:13What it lacked really was refinement, but the tempered beautifully.
46:18To me, it speaks of her.
46:19It's a bit rustic.
46:20Well, that surprised me in a good way.
46:25I think three of them smashed it out of the park.
46:28It's probably two down the bottom that I'm a bit worried about.
46:32Yeah, I think two of them definitely hung in the balance for me.
46:36Should we go and tell them?
46:37No.
46:37Hugh, tell us honestly, how do you think they went?
46:54I think overall everyone did like a really, really incredible job.
46:58Some were pretty outstanding and some people really nailed a component.
47:01Well, thank you.
47:02It was a real honour to have you in the kitchen.
47:04We hope you come back and join us again.
47:06Thanks so much for having me.
47:07Very nice to meet you guys as well.
47:07It's fair to say that three of you brought us excellent representations of Hugh's Dish.
47:17If I say your name, congratulations, you're safe.
47:21Kishwa.
47:26Kishwa.
47:29How's that?
47:31Justin.
47:37And Pete.
47:38Congratulations.
47:43Great effort from each of you.
47:45You're all safe.
47:46Well done.
47:57So, it comes down to you both, Linda and Elise.
48:04Elise, your sticks were too long, thick and inconsistent.
48:08Whilst your dish didn't look great, all the flavours and, more importantly, the textures were very close to the original dish.
48:21Linda.
48:24You missed cutting your gum nuts and I'm afraid there was just too many flaws on your dish.
48:32And that's why you're going home.
48:34You're going home.
48:37That's okay.
48:38Sorry, Linda.
48:39That's alright.
48:43Linda.
48:44We're going to thank you, most of all, for cooking some of the most tasty food that we've seen in this kitchen.
48:54Remember that kohlrabi salad with beef?
48:57Nearly blew my head off.
48:58That tomato broth with tomato salsa.
49:04Cambodian doughnuts.
49:06They were all standout dishes.
49:08We hope that you've enjoyed yourself because we've absolutely loved having you here, Linda.
49:15Oh, you know what?
49:16I have loved every minute and every moment in this kitchen.
49:21It's definitely my second home and I'll never forget that.
49:25I just wish these girls were the best.
49:26Linda, you've got that smile that lights up the room and I think these four are going to miss you just as much as us.
49:36For sure.
49:36You're an absolute star and you should be very proud of yourself.
49:39Thank you so much.
49:40Unfortunately for now, it's time to say your goodbyes.
49:44I'm actually feeling, you know, quite content, just feeling very grateful.
50:13I'm just proud of where I am.
50:17And to say that I made it a top five, I'm pretty, pretty happy about that.
50:22Tomorrow night on MasterChef Australia.
50:26Today, the winner will be catapulted straight into the grand finale.
50:31Today's cook is nuts.
50:34We would like to see dishes inspired by the ruby or the emeralds.
50:38It's a culinary duel.
50:41I've got to make sure this is a good dish.
50:42That will have them caught between a jock.
50:46At least you're killing me.
50:47And a hard place.
50:49I'm feeling pretty stressed now.
50:50Whose cuisine will shine the brightest and win them a place in the grand finale.
50:56And a hard place.
51:01I'll be happy to help.
51:01You
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