A damaged dessert must be rescued under brutal time pressure. Precision, creativity, and pastry technique decide who can turn a disaster into a showstopper.
#MasterChefAllStars #DessertFix #PastryChallenge #KitchenRescue #BakingSkills #CulinaryArt #FoodShow #CineWorldHubFX #SweetDrama #TopChefs
#MasterChefAllStars #DessertFix #PastryChallenge #KitchenRescue #BakingSkills #CulinaryArt #FoodShow #CineWorldHubFX #SweetDrama #TopChefs
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00:01Tonight on Mastership All-Stars.
00:05Welcome to your nightmare.
00:08The blue team must recreate one horror dish that defeated them in the past.
00:13Today is all about redemption.
00:16I hate this dish.
00:18For these four All-Stars, it's the culinary grudge match of the century.
00:23Last time I did this in the kitchen, I burnt it.
00:26Will it be easier the second time around?
00:28I just never thought I'd have to revisit it.
00:30But for the one who can conquer their fears, a whopping $10,000 for their charity.
00:36I have to redeem myself with this dish today.
00:39Burning up in my heart
00:43Like a flame
00:45Like the brightest shooting star
00:48In our souls
00:50We all know
00:52Our dreams make us who we are
00:56We got today
00:58We got today
00:59Yeah
01:00So spin me round and
01:02Yeah
01:03Show me the way
01:05Yeah
01:06Yeah
01:07Back to
01:08Burning up
01:10In my heart
01:12Like a flame
01:14Like the brightest shooting star
01:17In our souls
01:18In our souls
01:19We all know
01:20Our dreams make us who we are
01:22In our souls
01:23We all know
01:24Our dreams make us who we are
01:25Yesterday the blue team won the fix this dish challenge with our spaghetti bolognese
01:40And today we get to compete against each other for $10,000 for our charity
01:45I'm really nervous about today because it's my first chance at winning some money for my charity
01:50And so there's a lot at stake
01:52I'm one of the only ones that hasn't got any money yet so I'd really like to do something for my cause
01:59There's not really going to be a loser because nobody's going home, that's brilliant
02:03And one charity gets 10 grand, it's fantastic
02:06Hi
02:07Thank you
02:08Josie
02:09Oh thank you
02:10All the charity
02:11All the charity
02:30Ah ha ha ha
02:32Go blue team
02:34We're so pleased you're standing here because you won the fix that dish challenge
02:59Good job you did too
03:00And of course that gives you the opportunity
03:03To win $10,000 for your charity today by competing as individuals
03:132009
03:14You guys were the pioneers and you took on some extremely tough dishes
03:20Most of the time you came out on top and that's why you four are all stars
03:25But some dishes
03:30They got the better of you
03:31Oh
03:32Oh
03:33Oh
03:34Oh
03:35Oh
03:36And guess what?
03:37I just really know how to wipe this pulp
03:38I was like
03:39I was so happy a minute ago
03:42If yesterday was all about regrets, today is all about redemption
03:49I don't want to do this
03:50I don't want to do this
03:51I don't want to do this
03:52I don't want to do this
03:57To paraphrase Alice Cooper
03:59Welcome to
04:00Welcome to
04:01Your nightmare
04:03Oh
04:04Yeah
04:05This is like one of those great rematches, you know
04:09Fraser Ali
04:10Colingwood Carlton
04:11This one has great games
04:12You come back and you've been slammed the time before
04:15You get something so many of us yearn for
04:20Redemption
04:21So I think we've got a pretty fair selection of dishes
04:28That have haunted each of you over the years
04:32The question is
04:39Which one of them
04:40Will you each cook
04:41Today?
04:46Something to
04:47Get you thinking
04:53Justine
04:56Oh
04:57Oh
04:59That is awesome
05:01Julie
05:04Oh
05:05And
05:06Chris
05:12In each one of those knife blocks
05:14Are your three greatest challenges
05:21And this is where I go
05:22Welcome to the MasterChef kitchen
05:27Yes
05:28We're so glad you won this
05:30Challenge
05:32So
05:33Chance of redemption
05:34And better still
05:35$10,000
05:36For your chosen charity
05:38Justine
05:39Ready to chance
05:40Your arm
05:42Go Justine
05:43Come on Justine
05:44Go
05:46Oh
05:47Go
05:51Petar
05:53Beautiful
05:55All right
05:56Pop the knife down
05:58So Justine
05:59No I don't want that one now
06:01I changed my mind
06:02The one that you faced off with Matt Moran against.
06:05Yeah.
06:06But crumble or...?
06:09Oh, my gosh.
06:10I kind of forgot about my crumble.
06:12Oh, no.
06:14My crumbles are gone.
06:16I've got ten minutes to go now, and I don't have any crumble.
06:19Quickly, do it again. Quick.
06:21I don't have time. I don't have time.
06:23Question is, this time, will you cook enough pears?
06:25Will you do the crumble? Will you get finished in time?
06:27It was a long time ago.
06:29No, I can't.
06:30We think you can do it, and this time, it'll be perfect.
06:34Okay.
06:36Po, up you go.
06:39Go, Po!
06:46Chocolate tart!
06:48Chocolate tart!
06:50Well, Po, the finale chocolate tart.
06:53Your chance to temper the chocolate perfectly.
06:58I was kind of well-known for trying to temper chocolate by sight.
07:02If I just heat it a little bit, temperature it, heat it up a little bit,
07:05I feel like it's more controllable over the stove, so that's how I'm going to do it.
07:08It's not quite as sexy as it should be.
07:11I should have followed the recipe, and I am an idiot for taking such a risk.
07:15In terms of the chocolate pipe and the tempering, I haven't got that snap, and it doesn't give you that lovely smooth shine.
07:25Do you know how to temper chocolate now?
07:26No.
07:27Tempering chocolate is one of my worst fears.
07:33I haven't tempered chocolate since that first time I made this recipe.
07:37I've watched chefs do it, but it's just gone in one ear and out the other.
07:41Julie, up you come.
07:42Good luck, Julie.
07:43Good luck, Julie.
07:44Good luck, Julie.
07:45Oh.
07:46I don't know.
07:47I don't know.
07:48I don't know.
07:49You alright, my darling?
07:50No.
07:51What's wrong?
07:52The whole thing's basically a disaster.
07:54At the very last minute, I'm just, you know, trying to finesse this puddle on my plate.
08:13Puddle pie.
08:15That's creative.
08:16Well, gotta sell it.
08:18Chris?
08:19Oh!
08:20Ah!
08:21Vanilla panna cotta by Zumbo.
08:34I think they saw the sheer terror on my face when they gave me that dish for the first time.
08:39And I think they want to see a bit of terror in my face again.
08:42Chris, first lot of macaroons out?
08:44Yeah.
08:45Okay, they're not bad.
08:46Not bad.
08:47They haven't got the kick that you maybe would have liked or a bit flat.
08:50No.
08:51The one thing I'm worried about with the dish is the macaroons.
08:52They just haven't popped.
08:53They're not perfectly round and they're not as plump as they should be.
08:56The macaroons are a little bit overcooked.
08:58We're not vindictive, but I was praying so badly for that one.
09:04Let's not forget why you guys are here.
09:06You're here to raise money for your chosen charity and of course to have fun cooking.
09:11Yeah?
09:12Yeah.
09:13Now at your benches you're going to have recipes and ingredients.
09:17Now Chris, Poe, you're going to have two and a half hours to recreate the dish.
09:26Julie, Justine, you're going to have one hour and thirty minutes to cook your food.
09:31Got it?
09:32Got it.
09:33You two upstairs, Poe Chris.
09:35Time to cook.
09:36Yeah!
09:37Coming up...
09:38Three tarts and crisps.
09:40It's their second chance at cooking their demon dishes.
09:44I'm in quiet hell at the moment.
09:46And it's not getting easier for the all-stars.
09:49Oh sugar!
09:50Oh they're so bad they're funny.
09:52Come on!
09:53But will the past catch up with the all-stars again?
09:56That's what happened to me the first time.
10:04Justine, Julie, you can go up to the balcony.
10:07Poe Chris, your two and a half hours start now.
10:10Today the blue team is cooking off against each other.
10:16And we're all faced with one of our nightmare dishes from season one.
10:20Whoever does the best job will get $10,000 for their charity.
10:27The judges have brought back my most nightmarish challenge.
10:31Matt Moran's chocolate tart.
10:33I do feel tormented about having to cook this dish again.
10:37It sort of was my undoing in the finals.
10:39Okay.
10:40I just never thought I'd have to revisit it.
10:43I do have a little bit of a complex about not tempering the chocolate.
10:49I'd like to redeem myself somewhat.
10:51It was a bit of a nightmare last time.
10:53I did get the dish up last time.
10:54But just the massive pressure.
10:56This is not my style of food.
10:58I'm cooking Adriano Zumbo's panna cotta with macaroons.
11:02I hate this dish.
11:04I love panna cotta.
11:05I'm really happy to make that.
11:07But macaroons.
11:08I never want to hear that bloody word again.
11:10I hate them.
11:11Second Adriano Zumbo recipe in a week is a bit much.
11:15So, yeah.
11:16I'm in quiet hell at the moment.
11:17I love it.
11:18Chance redemption.
11:19Chance of $10,000.
11:20And, you know, a little bit of nerves with our four year one contestants.
11:26I'll be honest.
11:27I don't think Chris is looking at it as a chance of redemption.
11:30He's just going, you've got to be joking.
11:31He's made two macaroons in his life.
11:32And they were actually on Adriano Zumbo's dish when he did the challenge.
11:35Yeah, but you know what?
11:36If he makes that panna cotta and it's beautiful and he's got panna cotta on the menu at the
11:40moment, you know what?
11:41Fantastic.
11:42And also, he's a far better cook.
11:43Just watch him in the kitchen.
11:44Oh, of course he is.
11:45The times you've seen him cook here in All Stars, he has been amazing.
11:47So, I'm looking forward to seeing him really nail that dish.
11:50Well, both of those dishes certainly in the first kickoff, they were both really hard
11:53the first time around.
11:54Question will be, will they be easier the second time around?
11:58Time will tell.
11:59Last time, I was really stressed out because it was the finals and probably wasn't thinking
12:04straight.
12:05So, today, yeah, I'm going to follow the recipe to the tea.
12:08I'm not going to take any chances.
12:10First thing I attempt is the chocolate sorbet.
12:12For me, the sorbet's a letdown.
12:14It was a downfall of mine in season one, so I really want to get this right.
12:18And green to the boil.
12:20When Po first made this dessert three years ago, her sorbet was grainy.
12:26I hope she's not going to have grainy sorbet again.
12:28That came from a bit of panic though.
12:30That was towards, you know, time was running out.
12:32She'd whacked it into the blast chiller.
12:34My sorbet is not going to win.
12:37The pressure point with the sorbet is that I need to get it ready soon so that I can put
12:42it in the blast freezer, get it cooled right down before I put it into the ice cream churner.
12:46If there's too much of a temperature difference, it's going to take a long time to churn and
12:50it can end up a bit grainy.
12:53That looks beautiful, Po.
12:56Thanks, mate.
12:57The next part of the chocolate tart is to make the pastry.
13:00Roll it out to about three mil thick and carefully lay into the flan tin.
13:06Yeah!
13:07I've got a thousand little processes to get this done, so I just need to get this panna cotta
13:14in the fridge, setting, then I get onto the macaroons, get the ganaches made.
13:18First thing I need to do is make the panna cotta and get it into the fridge so it can set.
13:23Looks good, Chris.
13:24Looks awesome, man.
13:25Good colour.
13:28Shut up!
13:31I love the fact that you've got a beautiful tart hanging off the edge of the bench.
13:35That is so Po, isn't it?
13:37I just cooked a beautiful tart and what I'll do is I'll just push it right to the edge just
13:41before it falls off and then I'll go and do something else.
13:44When the pastry shell is cooked, I then fill it with the chocolate tart filling and then
13:51bake it.
13:52Oh, dear lord.
13:55Yay!
13:56Good on ya.
13:57Okay, 25 minutes.
14:01Gosh, three tarts and crisps.
14:06It's exactly that.
14:09The macaroons last time weren't the right texture.
14:15Okay, they're not bad.
14:16Not bad.
14:17Maybe you haven't got the kick that you maybe would have liked or a bit flat.
14:20Yeah.
14:22Egg white and almond meal needs to go into that Italian meringue.
14:29It's quite thick.
14:30Yeah, beat the air out of it.
14:31Bit of energy.
14:32Yeah, beat it a bit.
14:33Beat it.
14:34This feels like forever that I'm beating and beating and beating this damn thing.
14:41But it just, it doesn't feel right.
14:43Did you blend the almonds so they were really smooth?
14:45It was already almond meal.
14:46Yeah.
14:47And you sieved it?
14:48I sieved it, yeah.
14:49Often you find because all almond meals are different, sometimes they're really coarse.
14:53Yep.
14:54And sieving them through a coarse sieve never actually makes them any finer.
14:57Poe, um, Chris is making macarons as well and Gary said that his almond meal was too, um,
15:05it wasn't fine enough.
15:06I make, I make macs with this type of meal all the time.
15:11Don't second guess yourself then Poe.
15:13Yeah, just sieve it again through the same sieve.
15:15I would stop right now and blend that almond meal.
15:19Really?
15:20Mm-hmm.
15:21Okay then.
15:22It's been passed through twice Gary.
15:27It's very coarse.
15:30Yeah.
15:31It's very coarse.
15:32What should I do?
15:33Um, just pipe one.
15:36Let's see how you go.
15:42That's not too bad.
15:43Yeah.
15:44Should it spread?
15:46Yeah.
16:02For today's Knifemare Challenge, each of the Blue Team members has to conquer a dish that
16:07tormented them in series one.
16:09Chris and Poe have two and a half hours to cook with their very complex recipes.
16:14Justine and I, with our simpler recipes, are given one and a half hours.
16:17Julie, Justine, warm those biceps, because you've got ten minutes before you start cooking.
16:26That's not too bad.
16:27Yeah.
16:28Should have spread.
16:29What, what was wrong with it?
16:31Oh, it's too, it's too stiff still.
16:33These macaroons are causing me hell.
16:35Ooh.
16:36Try and...
16:37It actually doesn't look right, does it?
16:38No, it's, it's really thick.
16:39The almond meal's really coarse, I've sieved the damn thing but it's just not right.
16:43You know what I would do?
16:45Just, before we go any further, just take all that mixture off, stick it back in there,
16:48give it a mixture and then try it again.
16:51Macaroons is just so out of my comfort zone.
16:54How can something so sweet be so evil?
16:56Get these thoughts of, you know, I'm not a pastry guy, I can't make macaroons,
16:59because I bet you can.
17:00Give it a shot.
17:01I will.
17:04Still too stiff.
17:05Do you want some advice?
17:06Start again with the mixture.
17:08Can't I just loosen it with something?
17:09You can.
17:10Just a tiny bit.
17:12Pass this through a drum sieve.
17:15Okay.
17:16It's too stiff.
17:18I'll start again.
17:20It's a very thick mix.
17:22I notice that the macaron mixture doesn't look right.
17:25I make macarons all the time and it's, it's just a little bit too sticky and very stiff.
17:30But I just pipe them out and I just let them form a crust and just see what comes of it.
17:38It's still a little bit thick.
17:40So I've piped out the macaroons.
17:42I'm not happy with it, but I have to get them into the oven, otherwise I'm not going to make it.
17:50It's the waiting that's just killing me.
17:53Julie and Justine are up on the balcony with us and you can just see the nerves.
17:58Julie, Justine, it's time to start cooking.
18:01You have an hour and a half.
18:02Go Julie!
18:06I feel a little bit hysterical about cooking the puddle pie again in this kitchen.
18:25The other one's broken.
18:26It's not going to cool down and it's broken.
18:28That pie collapsing really was one of my low points of series one.
18:33I have to redeem myself with this dish today.
18:38You've got to plug it in, Julie.
18:40I will need power.
18:42There's only one pressure point that I'm worried about in this dish today and that's the pastry.
18:47Oh, that looks good, Julie.
18:50Pastry!
18:52It's alright, you'll nail it this time.
18:54Second time lucky.
18:56One hope.
18:57I put the pastry in the fridge and I get started on my ice cream and my creme patissiere, which is a passion fruit flavoured custard for the tart.
19:08Smells beautiful, Julie.
19:09Smells like passion fruit.
19:11Good eye.
19:13Thanks, mate.
19:17I've always felt that I wanted to do this dish again, but have never done it.
19:20So, kicking myself, I should have tested this one out again.
19:25Today I'm cooking Matt Moran's warm pear tart.
19:29I struggled a bit with it in series one.
19:32It looks a bit raw underneath, doesn't it?
19:33Yeah, it does.
19:36Justine.
19:37Hi.
19:38How does this recipe look?
19:39Can you do it an hour and a half?
19:40I hope so.
19:41You've got a couple of things to nail, haven't you?
19:43You've got to do the pastry, you've got to do the frangipan, you've got to poach the pears.
19:47Yep, I've got to make...
19:48Yeah, you only did one last time.
19:49I only did one, did you?
19:50I only did one.
19:52How many did you do?
19:53Four.
19:54How come?
19:55Well, that's what the recipe says.
19:56How many are you going to do in this time?
19:57Uh, poach the pears.
19:58Yeah, how many do you do?
19:59I'm doing two just to make sure I'm on the safe side.
20:00Oh, you're doing two.
20:01Okay, what does it say in the recipe?
20:02It says, uh, paradise four, four, four.
20:06I've got to do four.
20:07Another two.
20:08Oh, my God.
20:10Same mistake.
20:11What's going on?
20:12Jesus Christ.
20:13I know this is the second time that I have done this.
20:17I don't know why.
20:18Me and recipes, we don't like each other.
20:20Have you lost your touch in the kitchen?
20:22No, I haven't lost my touch.
20:24In the MasterChef kitchen?
20:25In the MasterChef kitchen, it's just a whole different world.
20:28And, um, I...
20:29Come on, you're under pressure every day.
20:31I know.
20:32You should be good at this.
20:33I know, it's just, you guys are intimidating.
20:35Oh, no, we're not.
20:36The pressure, the pressure.
20:37You're intimidating, George.
20:38No, no.
20:39Now, you've looked at that recipe like ten times.
20:40Yes.
20:41How many mils of Pernod?
20:42Ten millilitres.
20:43Oh, she remembered.
20:44Just, I need you guys to go.
20:45I need you guys to go.
20:46Go, go, go.
20:48Please, please, please.
20:49Oh, the judges, they always rattle me.
20:52So, um, yeah, I've just got to keep focusing.
20:54I've just got to get this tart in the oven or else it's not going to cook in time.
20:58That looks lovely, Justine.
21:00Thanks, Mads.
21:01Pop it in the oven and get straight onto the poached pears.
21:05How are the macarons doing?
21:10Oh, my God.
21:11I can sense that there's some perfect macaroons, pears, puddles, and tempered chocolate coming
21:18our way.
21:19One hour to go.
21:20Come on, guys.
21:21Come on, guys.
21:22Yeah, it's not good, is it?
21:27Now the moment of truth.
21:29I've got to check those damn macaroons.
21:32I pull them out of the oven.
21:34They look a bit crappy.
21:39They're looking vaguely like a macaroon.
21:43They just haven't popped.
21:45They're not smooth.
21:46They're kind of a bit lumpy.
21:48Oh, they're so bad they're funny.
21:49No, they're good.
21:50They look good.
21:51They look tasty.
21:52You don't have to be nice.
21:54All I can hope is Poe, Julie, and Justine have some similar issues.
21:59I make macs all the time, and these are not the best macs.
22:02Yeah, sure.
22:03So that annoys me.
22:04Yeah, because they haven't quite got that lovely.
22:06No, they're cracked.
22:07It was a really, really sticky mixture.
22:09Because it was so sticky, it did feel like it was okay, that it had formed its crust.
22:14It's crust on the outside.
22:15And it hasn't, obviously, because that's why it's cracked.
22:19Oh, sugar!
22:20Oh, no!
22:21Oh!
22:22No, it's all right, it's all right.
22:25Julie's all over the place.
22:27She is making such a mess.
22:29She's got flour and eggs and things flying all over.
22:32So nice.
22:33Whoops!
22:34I dropped a spoon, but I think it's going to be all right.
22:37Don't forget to breathe, Julie.
22:40Oh, that's the problem.
22:43I take the pastry out of the fridge.
22:45It feels good.
22:46It's nice and firm.
22:47Just take your time, Julie.
22:48You're going really well.
22:49Yep.
22:50I roll it out between two sheets of Gladbake.
22:53The pastry looks lovely.
22:55Thanks, Dan.
22:56You've got 45 minutes to go.
23:01Oh, my God.
23:02It's all right.
23:03You've got enough time.
23:04You'll be right.
23:05Just keep working.
23:06The most important thing for me today is to make sure that the pastry case is strong enough
23:11so that it doesn't break when I get it out of the tin.
23:14Why couldn't you get it out the first time, though?
23:15I don't understand.
23:16It was hot.
23:17It was straight out of the oven, and I had no time left.
23:19It just was too crumbly, and it was too hot, too delicate.
23:23It fell apart.
23:24It was a deconstructed passion fruit puddle pie.
23:26What are we expecting at the end of this?
23:28A passion fruit and white chocolate ganache tart.
23:35The pastry's gone into the tin beautifully.
23:39Hi, Jules.
23:40Hi, guys.
23:41How's things?
23:42I'm feeling pretty confident at the moment.
23:47It looks good.
23:49I'm really happy about the sorbet because in series one it was criticised for being a bit
23:55grainy, but this time it's turned out beautifully.
23:57How's it all going, Justine?
23:58You all good?
23:59Yeah.
24:00Get those pears in to poach.
24:01I popped the pears in sugar syrup.
24:02They're cooking away perfectly.
24:03Now it's time for the crumble.
24:04Last time I did this in the kitchen, I burnt it.
24:05Oh, no.
24:06The crumbs are gone.
24:07This time, that is not going to happen.
24:21If I burn it, that will be the ultimate embarrassment.
24:26Okay.
24:27It's better not burn.
24:30Julie, maybe get the tart shell in the oven.
24:35Get it in, get it in.
24:36Get it in.
24:37We're cutting it fine.
24:39It may be another bundle of pipe.
24:42You need to temper it and then put it into the pipe and then let it set.
24:46300 grams dark chocolate.
24:48It's the moment of truth.
24:50I'm now about to start tempering my chocolate.
24:52I'm feeling pretty scared.
24:54It sort of was my undoing in the finals.
24:58I just could not temper that chocolate half pipe.
25:02In terms of the chocolate pipe and the tempering,
25:05haven't got that snap and doesn't give you that lovely smooth shine.
25:10That half pipe is my nemesis today.
25:14What do we want to take it back down to?
25:16Around 27, 28.
25:17Now chop that block of chocolate and add it in to cool it down.
25:21Tempering chocolate is about heating the chocolate up so you're melting the butter fat,
25:25cooling it right down and then heating it up slowly so you're aligning all the crystals of the fat
25:30and then you get that nice shiny chocolate and that nice brittle snap.
25:34So you just need to bring it back up to temperature now to about 30, 31.
25:38So yeah, couple of seconds before then take it off again.
25:40One, two, three.
25:42Keep stirring it around.
25:43Does the temperature come back up?
25:44No, not yet.
25:45Another blast.
25:46I'm starting to temper the chocolate and the fact that it's the linchpin of the dish is starting to get to me.
25:53So I start to view away from the recipe, I'm starting to listen too much to people yelling out to me
25:59and it's kind of starting to get a little bit hairy.
26:02No, it's going down.
26:03It can't be going down.
26:04It is, it's going even further down.
26:05It's on hot water.
26:06It's on hot water.
26:07How can it be going down?
26:08It really is still going down.
26:13What temperature are you sitting at?
26:23About 28.
26:24Half an hour to go and Poe is really struggling with tempering this chocolate.
26:30Is the thermometer submerged in the chocolate properly?
26:33Okay, no, I think it's good now.
26:35Yeah, it's going up again.
26:36Okay, so 30, 31 we're aiming for, Poe.
26:38Yeah, it's on 30, it's on 30.
26:41You can pretty much test it now, Poe.
26:43Okay.
26:46It should go hard within less than a minute.
26:51Just leave it.
26:52It'll harden up.
26:56Interesting, isn't it?
26:57Second time around, you'd think it'd be a breeze.
26:58In fact, I think if there was a dish that I didn't do very well, I wouldn't ignore it.
27:01I would have gone home at some point, tried it for a dinner party and conquered it.
27:05But I think these four guys have waited for their return to the MasterChef kitchen to give it another go.
27:10So how do you think Chris is going?
27:11He's struggling with his macaron.
27:13You know, his batter was quite thick.
27:15His almond oil was quite coarse.
27:17How's that?
27:18Tiny bit chewy.
27:20Fingers crossed, but I'll be honest with you, they don't look very good.
27:22He should have made a new batter.
27:23But you know, his other little condiments are starting to come together.
27:26Yeah.
27:27Justine, I think, has wasted a lot of time.
27:28She's flitting and flirting around the recipe.
27:30Let's be honest, it's not that complicated.
27:32She's got a little tart to do.
27:34She's got a whipped cream.
27:35She's got a crumble to do.
27:36She's got a poached pear.
27:37You just need to get it into your head and then just start doing it.
27:41If we go at the back, you've got Poe.
27:43She's done brilliantly well with the chocolate tart.
27:45It's beautiful.
27:46The tart looks amazing.
27:47Now she's on to tempering the chocolate.
27:49Still confused about it.
27:51Flip of a coin whether or not it works.
27:53The chocolate setting.
27:54No.
27:55Are you sure?
27:56None of them?
27:57Yeah, it's not tempered.
27:58No?
27:59Nothing's happening?
28:00I'm so upset.
28:01My chocolate hasn't tempered again.
28:02I probably should have just read the instructions.
28:03I was trying to get tints from other people.
28:06This is kind of what happened last time.
28:07I didn't listen to instructions and now it's all falling to crap.
28:13Poe, I don't think you have enough time to temper it again.
28:18Roll one up and put it in the fridge.
28:20It's not ideal, but at least then you'll have a tube.
28:22It might not be tempered, but it'll still get hard in the fridge.
28:39Put it in the fridge and see what happens.
28:42That's like the worst thing I could do.
28:45Do you know what? I want to put it in the fridge even though they told me not to.
28:50That's what happened to me the first time.
28:55I think it needs longer.
28:57So I'm just waiting for this tart to crisp up on the other side.
29:01Just a bit worried about that. I need it to come out of the oven.
29:03How long have I got?
29:0420 minutes. I need that to come out really, really soon.
29:07I'm cooling down my pears, caramel.
29:10I can't stop looking at the recipe.
29:13I can feel my brain is just going into overdrive.
29:18I'm looking at the recipe and I just keep going back and forth, back and forth.
29:22I don't know why.
29:24This is not me. I get on with it in the kitchen.
29:29But for some reason I just can't focus properly.
29:38This is not going to burn today.
29:42Oh gosh.
29:49How are you going Josie?
29:50Good. How are you?
29:51Good.
29:55How's that rice going dude?
29:57Almost done I reckon.
29:59Smells nice and orangey.
30:01The rice pudding and both my ganaches are done.
30:03The dark chocolate and the white chocolate.
30:05All he's got now is just doing his passion fruit oil slick.
30:10Chris, I mean for someone who says he doesn't like doing desserts, you can see what owning a restaurant and restaurant training has done.
30:17He is working like a professional chef.
30:20He's methodical, he's clean and I think it looks like he's almost finished his dish.
30:24Look at that Chris cleaning down.
30:26That's professionalism mate.
30:29Look at this.
30:30Organised.
30:31I know.
30:32Who would have thought?
30:33Remember three years ago it was a disaster.
30:35Who would have thought?
30:36You, you, you're a restaurateur.
30:38My gosh.
30:39Wow.
30:41Fifteen minutes to go.
30:42Come on Chris.
30:45I'm finished.
30:46I just got a plate up.
30:47Passion fruit slick spread across the bottom of the plate.
30:51Pop the panna cotta out.
30:55Well here we go.
30:56Will it come out?
30:57Oh well done.
30:58We have a panna cotta.
30:59Absolutely perfect.
31:00The macaroons I'm not happy with, they just, they don't look like macaroons.
31:20Oh Chris.
31:21Oh.
31:22Oh.
31:23Oh.
31:24Oh.
31:25Very nice.
31:26Cook.
31:31Once all my processes are done, it's really a little bit of a waiting game.
31:34I've got to wait for the pastry to be brown.
31:36I've got to wait for the creme pat to chill.
31:38I've got to wait for the ice cream to freeze.
31:41I don't know if there's enough time to this.
31:44And this is where the nerves start to build because I know the hardest part is yet to come.
31:56You going okay Julie?
31:57It's very dramatic down here, watching Julie, it's very dramatic.
32:06I love watching Julie in the kitchen because it's chaotic, it's exciting.
32:11Come on!
32:12She's got so much energy.
32:13It's coming.
32:14It's coming.
32:15It's coming.
32:16It's coming.
32:17It's coming.
32:18It's coming.
32:19It's coming.
32:20It's coming.
32:21It's coming.
32:22Erratic energy at times.
32:23Julie?
32:24Ah!
32:25What's wrong?
32:27What's wrong with you?
32:28You scared me.
32:30Are you all good?
32:31Yeah, yeah.
32:32No, no, no.
32:33Why, what's...
32:34No.
32:35What?
32:36The pie's okay?
32:37No, it's still in the oven.
32:38Show me.
32:39Look.
32:40It's still in the oven.
32:41Leave it to five minutes to go.
32:43The most important thing for me today is to make sure that the pastry case doesn't break
32:47when I get it out of the tin.
32:49Cock.
32:50This is one of your biggest challenges.
32:52The question is, will it be a challenge for us to taste?
32:56Ten minutes to go.
32:58Far out.
32:59I'm gonna have one last crack at it.
33:02Are you trying to temper the chocolate again?
33:04Stop tempering the chocolate!
33:06This is so bad.
33:07You still need to plate it up.
33:08I know, I know.
33:10I take the case out of the oven.
33:14It's a beautiful colour.
33:15That looks good, Julie.
33:16Beautiful, Julie.
33:19But I'm too scared right now to take it out of the tin.
33:22I'm gonna put it in the chiller for a minute.
33:24Okay.
33:26I only leave the pastry in the blast chiller for about 30 seconds.
33:31Then I take it back to my bench and I look at this old enemy of mine and I know it's
33:38time to get it out and that's when I get really nervous.
33:43In the first series, my pastry collapsed.
33:47I was pretty gutted.
33:50I've never been more scared of a tart in my life.
33:52You're right.
33:53You're fine.
33:54You'll be fine.
33:55You'll be right.
33:56It's all uneven.
33:57I push the bottom out.
33:59Look at that.
34:00Beautiful.
34:01Beautiful.
34:02Just don't burn your arm.
34:03Hang on there.
34:04You got it?
34:05Yeah.
34:06And I slide it onto the plate.
34:08Beautiful.
34:09Oh.
34:10It's fine.
34:11It's fine.
34:12Yes.
34:13The pastry's in one piece.
34:14Right, come on.
34:15Bill.
34:16Well done, Julie.
34:17I may be going to be able to live down this nightmare.
34:20Come on, Justine.
34:21I flip the tart over.
34:22The sides look magical.
34:23They're exactly the way this tart should be.
34:24Oh, Justine.
34:25Oh, wow.
34:26You've got just five minutes to go.
34:27Come on.
34:28Come on, Justine.
34:29I start slicing it.
34:33I get a little bit frantic, and I'm not concentrating.
34:49Come on, Justine.
34:51This is the worst possible time for me to cut my finger.
34:58And everything crumbles.
35:00Band-Aid, please.
35:01Quick, quick, quick, please.
35:02Chris, come and cut it for it.
35:03How do you want to cut, Josie?
35:04Sorry, I just, I need them on top of each other.
35:06So I need those two on top of each other.
35:09I need them cut perfectly, ah.
35:12Beautiful.
35:13Beautiful, Poe.
35:15Cut the tart.
35:16Where's my tart?
35:17It's in the fridge.
35:17Oh, my God.
35:19What if I drop the bowl?
35:22Just be careful.
35:24Oh, it's here.
35:26Oh.
35:28Just be careful.
35:30Go, go, go, go.
35:31You ready?
35:32Yep.
35:33He really saved the day for me.
35:36Have you seriously played it up?
35:37Yeah.
35:38One minute to go.
35:39Bomb, bomb, shake the room.
35:40Come on.
35:41Yeah!
35:42Oh, come on.
35:44Oh.
35:45Aw.
35:46Aw, Paul.
35:48Chocolate, chocolate.
35:51Looks great, Jules.
35:53It's not funny.
35:55Go on, Justine, bring it home.
35:5830 seconds to go.
36:00Come on, Plants.
36:01Come on.
36:02Come on.
36:03Go.
36:04Nine.
36:05Eight.
36:06Seven.
36:07Six.
36:08Five.
36:09Four.
36:10Three.
36:11Two.
36:12One.
36:13That's it.
36:14Time's up.
36:15Well done.
36:16Well done.
36:17Well done.
36:18Oh.
36:19Oh.
36:25Oh.
36:26Badly.
36:27No, you didn't.
36:28I didn't.
36:29You didn't chop your finger off.
36:30Oh, I wish I didn't cut my finger because I was just at the end there where I wanted to
36:34plate up perfectly.
36:35You're welcome.
36:36Thank you so much for just helping me.
36:37You're welcome.
36:38Seriously.
36:39I'm really disappointed because I really wanted to get that chocolate half-pipe.
36:44That was the thing that I needed to produce today the most.
36:47And it was the thing that I didn't get on the plate.
36:50I just let it get on top of me psychologically.
37:03A tough ask to recreate a dish that challenged you so many years ago.
37:09But you know what?
37:10At the end of the day, it's for charity.
37:12It's for $10,000 and I'm sure you'd love to win it.
37:17So let's find out who's got it.
37:19Po, you're first.
37:21Yeah!
37:40How'd you go?
37:42Oh, I'm really disappointed.
37:44Why?
37:45Would you be happy if you got that?
37:47Yeah!
37:48I really wanted to temper that chocolate.
37:51You've done alright.
37:52It's not bad.
37:53No.
37:54Do you want to pop it on the plate?
37:55Yeah.
37:56It's not shiny.
37:57I felt pretty confident at the beginning.
38:07And I was time managing really well.
38:09And then at the end, it just all fell to pieces.
38:12Because the tempering chocolate just did my head in again.
38:19I am really happy with the sorbet because I know that actually that was a problem.
38:22Because that was a problem wasn't it?
38:23It was really grainy.
38:24Yeah.
38:25When I made it last time.
38:27Okay.
38:28There you go.
38:29Love that sound.
38:30Oh.
38:31Um.
38:32This for me is all about the tart and the sorbet.
38:38And the two of them are perfect.
38:43The sorbet when you first made it three years ago was grainy.
38:59Um.
39:00Today, it's perfect.
39:01Yeah!
39:02Thanks, Poe.
39:03Love you, Poe!
39:04Next up, Justine.
39:05Yeah!
39:06Yeah!
39:07That looks pretty good.
39:08Yeah!
39:09Yeah!
39:10Yeah!
39:11Yeah!
39:12Yeah!
39:13Yeah!
39:14Yeah!
39:15Yeah!
39:16Yeah!
39:17Yeah!
39:18Yeah!
39:19Yeah!
39:20Yeah!
39:21Yeah!
39:22Yeah!
39:23Yeah!
39:24Yeah!
39:25Yeah!
39:26Yeah!
39:27Yeah!
39:28That looks pretty good, doesn't it?
39:29Looks pretty darn good.
39:30Pretty damn good.
39:57I think it looks beautiful.
40:04Like it's just got, even though you were panicked at the end of the presentation, even though
40:09you got a little bit of a hand from Chris, just getting that onto the plate, you've still,
40:14you know, put the Justine touch on it.
40:16It's really gorgeous.
40:17It's precise.
40:18It's really your kind of cooking if you think about it.
40:20It's very French.
40:21It's very French.
40:22It's very French.
40:23The pear's very clean.
40:24It's beautifully cooked.
40:25The crumble is toasty.
40:27It's, you know, it's like that toasted biscuit crumb.
40:30The tart just needed that little bit of extra time to get that sort of caramel crunch
40:36on the top.
40:37I really do have to say thank you to Chris for just coming over and helping.
40:41He didn't have to do that.
40:42Different rules.
40:43Masterchef all starts.
40:44Yeah.
40:45You're a legend.
40:52Chris, you're next.
41:06Do you remember the last time you cooked this dish?
41:09I do.
41:10Is it better?
41:11Or where is it?
41:12Where does it sit?
41:13It's definitely better.
41:14It doesn't look as pretty, I don't think.
41:15But all the flavours are better.
41:16The panna cotta came out absolutely perfectly.
41:19Love the passion fruit.
41:21The macaroon's a little freeform.
41:23But apart from that, I'm happy.
41:25So guys, what do you think?
41:26Like it?
41:27Awesome.
41:28How good does that panna cotta look?
41:29Yeah.
41:30Amazing.
41:31Okay.
41:40The panna cotta is sensational.
41:59It's soft.
42:00It's creamy.
42:01It's got the perfect amount of flavour.
42:04It's delicious.
42:06The macaroon.
42:07They sort of remind me of that amaretti biscuit.
42:12When it's just come out the oven, it's sat for a little bit.
42:15It's still a bit chewy.
42:16And you know, maybe that's the thing.
42:18Just change the name.
42:19It's Emma Ready.
42:20It's not Macaroon.
42:21Yeah!
42:25Julie.
42:26Come on, Julie!
42:27Yay!
42:28Don't drop it!
42:31I'm going to try not to drop it.
42:49You were obviously, I think, very conserved and nervous about this challenge above all.
42:54I was.
42:55How do you feel now?
42:56I feel better now.
42:57I've exorcised a couple of demons.
43:00Yeah.
43:05Aw.
43:06Actually, come on.
43:07I think you should cut it, don't you?
43:08I think you've done such a good job.
43:09I actually don't want to be responsible for cutting.
43:10I think we should taste it together.
43:11Family style, yeah?
43:12Family style.
43:14Oh, I'm scared I'm going to break that.
43:37Send the rest up here.
43:39Yeah, send it up here.
43:42Look at that.
43:43Nothing flowing out.
43:44Feeling beautifully set.
43:46That is really, really good.
43:49That is so different from the first one.
43:52Yeah.
43:54You know what's wonderful about this is you get this lovely crumbly pastry.
43:58And then you get that first layer of that sort of creme pâtissiere.
44:02But is that passion fruit flavoured as well?
44:04Yes.
44:05So it's really smooth.
44:06It's really creamy.
44:07And then you get this layer of sort of white chocolate mousse.
44:10And then you get passion fruit.
44:12It's terrible.
44:13Jules, I think you've recovered yourself completely.
44:18Admirably.
44:19Well done.
44:20Maybe.
44:21Off you go.
44:22Well done, Jules.
44:23Well done, Jules.
44:24Well done, Jules.
44:25Good job.
44:26Good job.
44:27Good job.
44:28Good job.
44:29Good job.
44:30Good job.
44:31Good job.
44:32Good job.
44:33Good job.
44:34Good job.
44:35Today, you revisited the dishes that caused you nightmares in series one.
44:39That's three years ago.
44:40And you've done yourselves proud.
44:42All the food looked beautiful, tasted delicious.
44:46But we have to pick a winner.
44:49So who's it gonna be?
44:51Today, all four of you donned your blue armor, unsheathed your trusty chef's knife and strode off to fight your own culinary dragons.
44:58Did you slay them?
44:59Oh, my, didn't you just.
45:00Today, we got four great dishes.
45:01Chris, we loved how organized you were.
45:02Today all four of you donned your blue armor, unsheathed your trusty chef's knife and strode
45:12off to fight your own culinary dragons.
45:16Did you slay them?
45:17Oh my, didn't you just?
45:20Today we got four great dishes.
45:23Chris, we loved how organized you were and we loved the fact that that panna cotta was
45:28as good as any panna cotta anyone, amateur or professional, has ever put up in this kitchen.
45:35Justine, you brought us a dish that could have gone toe to toe with Matt Moran's original
45:41and come out not just swinging but smiling.
45:44Julie, puddle pie no more.
45:48Poe, a sorbet that was smooth, a tart that was as good as a tart you put up in the finale
45:58in 2009 and finally a chocolate half pipe that cracked rather than crumbled.
46:11So it sort of comes back to where we were in 2009.
46:15The best two dishes, Julie and Poe because really negatives, none.
46:23Poe, so much technique on that plate.
46:28Julie, a pie that was so delicious.
46:34It gets down to the dish that we'd like to have for dinner tomorrow night.
46:42The winner of the $10,000 for their charity today is Julie.
46:53Yay!
46:54Yay!
46:55Yay!
46:56Yay!
46:57Yay!
46:58Yay!
46:59Yay!
47:00Yay!
47:01Yay!
47:02Yay!
47:03Yay!
47:04Yay!
47:05Yay!
47:06Yay!
47:07Yay!
47:08Yay!
47:09Yay!
47:10It's going to go to help small-scale food producers to support their own families.
47:15It's really important work that Oxfam is doing.
47:18it's having a real positive impact on people's lives.
47:20I'm thrilled.
47:21Fantastic.
47:22Well done.
47:23Now can I just ask something?
47:24Yes.
47:25Um, since it's a splitting hairs decision
47:28and Poe hasn't raised any money for her charity yet,
47:30could we split that price?
47:31I think that's a lovely idea, yes.
47:33Why not?
47:34Julie, that is the spirit of the all-stars.
47:45Congratulations.
47:46Well done.
47:47Poe, where's that $5,000 going to go?
47:53That $5,000 is going to Cambodian Children's Fund.
47:57I've just come back filming with Poe's Kitchen on ABC1 and the charity basically helps kids
48:03that have been rescued from a giant municipal dump in the middle of Phnom Penh who basically
48:08live on the rubbish dump.
48:10They forage for food from the rubbish dump and they have to carve a living out of it
48:14by finding recycled goods.
48:17So that's going to go a very, very long way.
48:19So thank you so much, mate.
48:26Yay!
48:27Well done.
48:32Aw.
48:34Aw.
48:36Aw.
48:37Aw.
48:39Right.
48:40Guys, isn't it lovely?
48:41We get a little bit of emotion where we didn't think we were going to get emotional.
48:45Poe, it's wonderful.
48:46Money for your charity.
48:48But that's not all we're giving away.
48:50There's more to come.
48:51It's been a fabulous week.
48:52And as soon as you're all hugging it out, can we get a hug too?
48:55Come on.
48:56Come on.
48:57Come on.
48:58Come on.
48:59Come on.
49:01Next time on Mastership All Stars.
49:03Some big news.
49:04For the next two weeks, you're going to be competing as individuals.
49:08The All Stars pit their skills against 12 of the country's greatest chefs.
49:13Now this is what we call the ultimate face-off.
49:16Oh.
49:18It's a one-on-one cook-off to avoid the first elimination.
49:22If you don't want to be eliminated first, then you really have to win today.
49:26This is the Clash of the Titan.
49:28As the competition shifts into overdrive and the race to the finale begins.
49:33You make one mistake and...
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