- 9 hours ago
Category
🛠️
LifestyleTranscript
00:10Let's go, let's go.
00:14Here we go.
00:18What is this?
00:20Yesterday I had a bit of a scare in the kitchen and I was pretty close to going home, but
00:23today I'm still here.
00:25I'm in the top 15 and it's a pretty nice achievement.
00:28Today is an opportunity to redeem myself.
00:31Hello everybody, kick your bench.
00:33It's just two by two by two by two.
00:36I'm looking at the benches in front of me.
00:38They're all set up in pairs.
00:41I think we're going to verse each other today.
00:44We're next to each other.
00:46What?
00:49Morning everyone.
00:51Morning.
00:52Hope you're ready to have some fun.
00:55Yeah.
00:55Yeah.
00:58As you've seen all week, we've been celebrating perfect pairs.
01:04There's another one waiting right in front of you under the cloche.
01:09Oh my god.
01:12Any guesses as to what could be under there?
01:16A pair.
01:18She's taking it literally.
01:21Emily, a pair of what?
01:23A pair of pairs.
01:25A pair of pairs.
01:27Casper, what do you think is under there?
01:28I would like like, I don't know, fig and blue cheese or something.
01:31That would be fun.
01:32Oh.
01:33That's a great pair.
01:36Let's find out.
01:38You can lift your lids.
01:41Now.
01:43Oh!
01:46It's Reese's Peanut Butter Cups.
01:50Okay.
01:52Thin milk chocolate.
01:54Smooth, salty peanut butter.
01:56The ultimate duo.
02:00Wow.
02:01Go on, have a bite.
02:03Enjoy it.
02:08Peanut butter and chocolate, definitely a perfect pairing.
02:11When I was little, Reese's Peanut Butter Cups, it was like the holy grail of chocolate because
02:17it was American and you'd watch it on like movies and stuff and you'd be like, that's
02:21so out of reach.
02:22But it's also like my guilty pleasure ice cream flavour.
02:26Can you chuck us one?
02:30All good.
02:33Yeah, they're good.
02:35Chocolate and peanuts are not the only perfect pair in today's challenge.
02:40We are.
02:41It takes two to tango.
02:43So, take a look at the person next to you and say, howdy partner.
02:50Yeah.
02:52Finally.
02:53Finally.
02:56Are you happy?
02:57I'm very happy.
02:58I'm so stoked.
03:00I'm so glad I got to go to you.
03:03Each row is now a team of two.
03:05You'll be cooking in pairs.
03:07So team one.
03:09Two.
03:09The backwards hat bandits.
03:12We've got Aaron and Jack.
03:14Behind them, Jackie and Emily.
03:15Then Annabelle and Hannah.
03:18Petro and Casper.
03:19Lydia and Alyona.
03:22Luke and Grace, you're a duo now.
03:24And Dot and Pat, you're a pair.
03:28Yay!
03:29Woo!
03:30How fun.
03:31We've been wanting to cook for ages together, so this is going to be a good day.
03:35Pumped.
03:36Hopefully that little taste test has sparked some ideas.
03:41Because together, you're making a sweet dish featuring chocolate and peanut.
03:48You've got 75 minutes to work together as a duo to make a delicious dessert.
03:58Everything you need is in the pantry and the garden is open.
04:02Remember, this must be a chocolate and peanut four dish.
04:07Don't let any other flavours steal the show.
04:12And heads up, the bottom two teams will be cooking in tomorrow's elimination.
04:22Vinny, you didn't cook yesterday, so unfortunately, you'll be joining them.
04:27Oh, and one last thing.
04:32You need to make four serves of your desserts.
04:38S'il vous plaît.
04:41You can do that.
04:42So, if you are ready, your time, start.
04:49Now!
04:50Come on!
04:51Let's go!
04:52Alright Casper, what are we thinking?
04:55First things first is getting that concept down.
04:58I'd love to do like a tart.
05:01I think if we can come up with a clear concept and see how we can draw on both people's
05:05strengths.
05:05We're in a really great spot to be safe.
05:08Could you do chocolate filo pastry?
05:11No.
05:13So, I'm thinking cake down the bottom and maybe temper a disc of chocolate.
05:17I'm thinking maybe like an ice cream.
05:19Like a peanut butter with maybe like chocolate fudge like throughout.
05:23Yes.
05:23I know normally I go crazy, but I want to keep it simple for us.
05:27Because like, you know, we're really good friends and I wouldn't want either of us to feel the burden of
05:31us going to elimination tomorrow together.
05:33Unless they hear a twill.
05:35Being in a team, I absolutely feel the pressure.
05:37I'm cooking with someone else who might suffer the same consequence of my decisions and I just never want to
05:43be in that position.
05:44Grab the ice and stuff now and then we'll go from there.
05:46Take this so I can go shopping?
05:47Yeah.
05:51Let's do it.
05:52Let's do it.
05:52Let's do it.
05:53We are going to smash this.
06:04Holy dooly, look at this.
06:06Peanut chocolate.
06:07Peanut chocolate.
06:08How are you meant to get this stuff?
06:09Here.
06:10Yeah, but what do I put in?
06:11Here.
06:12Oh my gosh, look at how hard this is.
06:14Where do I put that in?
06:15In your mouth.
06:17You're so helpful.
06:23Vinny!
06:29Thanks.
06:29I was waiting for it.
06:30I was waiting when I was going to get one.
06:33This is a good one, right?
06:35I don't think they were expecting this today.
06:37No, not at all.
06:38Perfect Pairs continues and they're now in the perfect pair of their benches.
06:42And I love this challenge because it's the first time we've kind of asked them to bring four perfect dishes.
06:48Yeah, and so they should because there are two of them.
06:51It's sort of like a mini team challenge.
06:52Yeah.
06:53So think of it as 75 minutes times two.
06:55How much can you do in that time?
06:57They really have to communicate.
06:59They have to be on the same page and they have to present four dishes that are also really consistent.
07:03I'm very interested to see what they do with the flavour combos here because peanuts and chocolate in the wrong
07:09hands can be quite sweet, right?
07:11I think that's a really good point.
07:12I do want to see someone stick their neck out a little bit and indicate to us, hey, I really
07:19understand flavours.
07:20Yeah.
07:20And I'm going to do something a little extra but still make the chocolate and the peanut the hero.
07:25Yeah.
07:26Anything nutty with chocolate is easy.
07:29Yeah.
07:29So what we want is make sure they find an assemblage, the two of them as a duo, which is
07:37a little bit more refined or more exciting.
07:39Yeah.
07:40And today you don't want to be in the bottom two.
07:43That's it.
07:45We can do this.
07:46I'm feeling great.
07:47Me and Dot have been trying to get on a team together for a few weeks.
07:51So I'm stoked to be on a team with Dot.
07:55Today we're making a chocolate peanut banoffee pie.
07:58Dot's onto the creme patissiere.
08:01And I'm doing the shortcrust pastry.
08:04And then as the cook develops, we'll obviously jump in and help each other where we need.
08:08Do you want any vanilla in the creme pat?
08:11I did grab some.
08:12I think I might be...
08:13I always like vanilla in my stuff.
08:15The stakes are high today.
08:17The bottom two teams are going into elimination.
08:20I'm not just doing this for myself.
08:21I'm doing this for Pat.
08:22And Pat's also doing it for me.
08:25You don't want to be responsible for a particular element or idea that kind of sends us both into elimination.
08:32At any stage, if you think I'm trying to add too many things, don't feel free to yell.
08:35No, I think at the moment we're doing good.
08:37Our strategy today is to do it simple, do it well and really nail it.
08:46Do you need any cut-up chocolate?
08:49Nah.
08:49I'm pretty happy with this dessert challenge.
08:51There's 75 minutes on the clock today and there's two of us cooking.
08:55So we want to try and push a little bit more to impress the judges.
09:00We want to do an elevated fine dining version of a Reese's Peanut Butter Cup.
09:04Hey ladies!
09:05Hi!
09:05How are we?
09:06Okay, are we going to blow us away?
09:08Yeah.
09:09Yeah!
09:10With what?
09:10We're going to do like a chocolate peanut tart shell case.
09:14We're going to do a passion fruit caramel with some peanuts to it in the bottom.
09:18We're going to do a chocolate cremeux.
09:20We're going to hopefully do a tempered chocolate chard.
09:23A bit of freeze-dried passion fruit and then a scoop of peanut ice cream on top.
09:26Yes, you are!
09:28Yes!
09:28And yes!
09:29And yes!
09:32Just please keep our vibes high when they come to the table.
09:37Make them perfect.
09:38Yeah.
09:38Make them perfect.
09:39Yeah.
09:39We'll be sweet.
09:40Thanks guys.
09:42Don't save her anymore.
09:45The judges are happy.
09:47I know.
09:47They're like excited.
09:49They were stoked when we told them our dish.
09:51Now we just have to deliver.
09:52Yeah.
09:53Perfect.
09:54There's a lot of elements and a lot of technique that's going into this dish.
09:57I'm going to do this.
09:58And I think it's just enough time to get it done.
10:01And then we need to make sure that there's enough time to finesse the plating so that
10:04it looks as elegant as possible.
10:07We need to get cracking today.
10:08Yeah.
10:09Absolutely.
10:11Yeah.
10:11Oh, that's yummy.
10:13Yummy.
10:13Mmm.
10:17Okay, my friends.
10:19We need to dance the tango.
10:2360 minutes to go.
10:26Let's go, Em.
10:27We got this.
10:28Yeah, bro.
10:29I'm feeling really good.
10:30Me and Em get along really well, so I'm very excited to be on her team today.
10:37Today we're going to do a little layered dessert, so it's going to be a little crumble.
10:40With peanut butter, chocolate fudge, ice cream with a swirl.
10:45And we're going to do like a little twill on top as well.
10:50Big as.
10:53What's popping, Big Buffy?
10:54How's it going?
10:54Yeah, not bad.
10:55Look at that.
10:56Yeah, beautiful.
10:57I actually feel really good.
10:58I'm with Jack today and we're making a peanut tart.
11:02So we've got a chocolate creme pat and a peanut butter creme diplomat.
11:06Some peanut praline as well to go on top.
11:09So yeah, hopefully we can make four identical ones and make it all taste good as well.
11:13Feeling good, Grace?
11:14Yeah, I'm feeling good.
11:15We're going to absolutely smash this.
11:18Grace, what are you making?
11:19We're doing profiteroles.
11:21With peanut butter, whiskey, ice cream.
11:23Yeah, nice.
11:24And what's inside?
11:25Nothing.
11:26The ice cream.
11:27Oh, sick.
11:28It's a profiterole.
11:28Yeah, yeah, yeah, yeah, yeah.
11:29Grace is going to do the ice cream and I'm going to do the shoe.
11:32This is Luke and I's third time being in a team challenge together.
11:36Oh, that's good.
11:37Good?
11:37We're an iconic dude.
11:39100%.
11:40I get the peanut butter, but can we smash it home a bit more somehow?
11:43Yeah.
11:44We're like on par with something ever.
11:48Knife and fork.
11:49Yeah, knife and fork.
11:50It looks unreal, Luke.
11:53Hell yeah.
11:54Yeah.
11:54Our food is exciting and fun flavours and like, I'm thinking for the challenge today, like,
11:59we're going to be different to everyone else.
12:01Mm.
12:02And I think we can absolutely smash this thing out.
12:04And then we'll put some ice on the bottom.
12:07Look at that.
12:10Just chopping up the choccy for tempering.
12:12Yep.
12:13But then we've got salted caramel.
12:15Get started out if you want.
12:17Yep.
12:17Staying out of the bottom two teams is, yeah, crucial today because, you know, tomorrow
12:23is elimination.
12:24Have you made many caramels?
12:27Not many.
12:28Casper's had some great success cooking desserts and I haven't.
12:33So, so, so I'm going to let Casper take the lead today.
12:37So two parts sugar, one part cream.
12:39Uh, yeah.
12:40Sounds about right to me.
12:41I think key for me is going to be recognising those strengths that Petro has and then that
12:46real, like, clear division of tasks so that we're using that time effectively.
12:51Are we talking to you, Casper, or to Petro?
12:53Uh, both, yeah.
12:55You're going to have to come closer for us if you want to both chat.
12:57So we've got Petro on the caramel, so maybe let's watch that.
13:00Yeah, let's all watch the caramel, which when four of us will get it right.
13:03What are you making, fellas?
13:04Um, so we're going to do a tart.
13:07We're going to do it kind of like in the shape of a peanut butter cup.
13:09Oh, cute.
13:10I'm going to put tart shell, a bit of peanut butter cremeau, salted caramel, and then I'm
13:15going to temper some chocolate, just do some, like, shards on top as well.
13:17So you're, you're basically recreating a peanut butter cup in tart form.
13:21Yeah.
13:21Pretty much.
13:23Yeah, probably, like, maybe a bit safe today.
13:26Look, I think if we can nail the flavours, then if we're up against tarts, hopefully we
13:30can put ourselves as well.
13:31Well, you are up against tarts.
13:37Okay.
13:38So if we slot ourselves in the middle, we might be, that might be the name of the game today.
13:42I mean, I mean, it's one of those things, right?
13:44We're coming to the middle of the competition, where being in the middle can be the thing
13:49that gets you.
13:50Shoot for the middle, and you miss.
13:52Yeah.
13:52You know where that leaves you.
13:53Yeah.
13:54Yeah.
13:55On the bottom.
14:02I know you guys are playing it safe, but there's playing it safe, and then there's
14:06bringing up four underwhelming versions of this dish.
14:09Bring it home, lads.
14:10Come on.
14:10You got it.
14:10Yes.
14:11Okay.
14:12Thanks, judges.
14:14Originally, we thought there's no prize for winning today, so we just want to do a really
14:19safe dish, but, like Andy says, if you shoot for the middle and miss, you end up in the
14:25bottom.
14:27I reckon there might be something that we can give a, you know, just...
14:30We can whip up.
14:30So, we've got the gears turning in our head.
14:34We'll see what we can do.
14:35Four.
14:38I'm feeling great.
14:39Chocolate and peanut butter.
14:41Great combination.
14:42It's going to be great working with Lidia.
14:44I think we have a great pair of taste buds going on here.
14:48We're working well together so far, so we should be great.
14:53Today, we're going to make a chocolate peanut butter swirl cake with vanilla ice cream with
14:59some peanut butter through it, a tempered chocolate dish, and a chilli caramel.
15:04Are you happy with the cake?
15:06Let's see.
15:07Looks good.
15:08While Eliana's working on the cake, I'm starting on the ice cream.
15:13The battle of the glucose.
15:16Bloody hell.
15:17It takes a while for it to churn, so I need to get that chilled as quickly as possible so
15:23it can get into the ice cream churner.
15:25Come on.
15:27I'm not sure how I'm chilling this down more.
15:29I'm just going to put it in the glass chiller for a bit.
15:32Today, we're not going in the bottom.
15:33We're going to bring it.
15:34Yeah, we're going to bring it.
15:37All right, it's churning.
15:39All right, it's churning.
15:40You should be one team in one dream today.
15:42You've got 40 minutes to go.
15:45All right, let's hustle, Jack.
15:46Okay.
15:49The dark chocolateness of that.
15:53Salt.
15:54Bloody salt.
15:56All right, that's the chocolate you're going to pour in once it's thick.
15:58Yep.
15:59Okay, that looks like legitimate caramel, the colour of it.
16:01Are you getting on the heat?
16:02Ow.
16:02Are you right?
16:03Yeah, it's steamy.
16:05What are you making?
16:06We're doing a little banoffee pie.
16:08Oh, nice.
16:09Is that caramel?
16:10Yeah.
16:10It smells so good.
16:11Oh, good.
16:11I can smell it over there.
16:13Oh, good.
16:14I've burnt all my fingers, but I think we've got caramel.
16:16At this point in time, I'm pretty happy we're in a good spot.
16:19We've got our pastry resting.
16:21What do you think?
16:22That's looking good.
16:23Do you want to get the chocolate in there?
16:24Yeah, I'd do it off the heat, though.
16:26Yeah.
16:26We're kind of jumping between drops as well, so we're kind of starting things,
16:29handing it over.
16:30You put a little bit of butter in your crème pat.
16:32Yeah, definitely.
16:32Do you want me to throw in?
16:33Drop me a bit, yeah.
16:34I'm happy Pat's here.
16:35He could take over the crème pat.
16:37That's a beautiful colour.
16:40There's a real flow in the kitchen today, which is nice.
16:43Howdy, guys.
16:44Hello.
16:45How are you?
16:45What are we doing?
16:47We're doing kind of a play with the nuts and the chocolate and some banana.
16:51Ooh.
16:51So like a chocked peanut banoffee pie.
16:52Yeah, we're not.
16:53Yeah, great.
16:54And what kind of crust are you doing?
16:55Chocolate short crust.
16:57Chocolate short crust.
16:58Yeah.
16:58So there's no sugar in the pastry, though, so it's just more of a bitter...
17:01Yeah, more of a bitter cocoa kind of flavour.
17:04Yeah, yeah.
17:05I would just be very careful with banana, okay?
17:08I would just taste, taste, taste to make sure that the chocolate and the peanuts are still
17:12the things that are dominating.
17:15Will do.
17:15Okay.
17:15Good luck.
17:16Thank you, guys.
17:17Good luck, yeah.
17:18We need it.
17:19I guess everyone, when they eat banoffee pie, obviously the first part of it is banana
17:24for banoffee.
17:25So yeah, it's definitely going to put us in danger of making it too banana-forward.
17:30We need to kind of make sure all the elements are bringing different things.
17:35The chocolate and the peanut are quite bold flavours, so the banana kind of adds a little creamy
17:41element that I feel like the dish needs.
17:44Ooh, she's on.
17:53Okay.
17:54Primo.
17:56It's going in the blast, Gemma.
17:59Yeah.
18:00Hey, she looks good.
18:01I just want to get these in.
18:04For our fine dining, Reese's Peanut Butter Cup, we're going to do four individual tarts,
18:08one for each judge.
18:09And we're using a hack where we're using tart moulds, but upside down, and we're going
18:12to drape the pastry over it.
18:14And I need to push it into all the little grooves so that you get that beautiful scallop
18:18sort of fluted edge that will mimic, I guess, in a way, the Reese's Peanut Butter Cup.
18:23All right, I'm going to get these tarts in.
18:27Caramel.
18:29You want it a bit darker than that?
18:31Yeah.
18:31A little bit?
18:32Hannah's working on the caramel.
18:33I have strained some passion fruit to add to the caramel to hit it with some acidity.
18:37A little Annabelle twist, yeah.
18:39I think it's awesome.
18:41Yeah.
18:41Making sure that we've got interesting parts in every aspect and every element, I think,
18:47is important for today's cook.
18:48Annabelle, here?
18:49Yeah.
18:50Yeah, yeah.
18:51Yeah, yeah, yeah.
18:54Yeah, yeah, yeah.
18:54Okay.
18:55You know what I feel when I'm coming next to your bench, the two of you?
18:59Sorry?
18:59Harmonie.
19:00Oh!
19:01I thought you were going to say chaos.
19:02No, at all.
19:03Au contraire.
19:05Yeah.
19:06That's good.
19:07Hannah and I are working so well together, but we still have so much to do.
19:12And we need to leave enough time at the end so that we can plate everything so beautifully.
19:16A little bit more salt.
19:17Keep up the teamwork!
19:18You have 30 minutes to go!
19:21Oh, it's great!
19:22Are you okay with that consistency?
19:24Mm-hmm.
19:25Yeah, that was good.
19:26Mmm.
19:27Oh, no, it's actually all right.
19:29Oh, yeah.
19:30Yeah.
19:30Take the cake off.
19:31Are you happy?
19:33Mm, with the cake?
19:34Yeah.
19:34Yeah.
19:35Cakes out, ice cream's churning.
19:38I'm just making a little bit of, uh, crumb as well, like as an extra element.
19:44I think we're working pretty well together.
19:46We're focusing on our elements, but we keep asking each other, how's it going?
19:51Yeah.
19:52It's done.
19:52It's got a nice texture to it.
19:54Do you like it?
19:55Mm.
19:56Yeah?
19:56Scream's a peanut butter.
19:58Yeah, cool.
19:59I think we're on track.
20:00Okay.
20:06Oh, my gosh.
20:07Our ice cream is...
20:09Is it?
20:11Very slow.
20:12We're getting closer to the time, and I'm looking at the ice cream, and I don't see it coming
20:17together.
20:18Should we pull some out?
20:20We need four scoops.
20:23Yeah.
20:23Pull some out.
20:25All our elements are really built in around ice cream, so it's, it's literally, the whole
20:31dessert is...
20:32The cake makes sense with the ice cream.
20:34The disc makes sense with the ice cream.
20:36Yeah.
20:36I chilled it right down before I put it in.
20:39Without the ice cream, I can't imagine how this dish will be cohesive.
20:51Keep up the teamwork!
20:53You have 20 minutes to go!
20:55Oh, it's fresh!
21:02So, at the moment, we've got the peanut butter tarts in the oven.
21:05I think we've got the chocolate crème pat cooling down.
21:08I've got another crème pat here, the peanut butter crème pat that we're going to turn
21:11into a diplomat.
21:12All right, peanut butter's in this boy.
21:14My forearm's getting an absolute workout right now.
21:18Is the ice cream done?
21:20Drinking from your bottle.
21:21Cool, I don't care.
21:22Ice cream is almost done.
21:23I need to swirl it.
21:25So, I'm making the peanut butter and chocolate fudge sauce to go into the ice cream.
21:30How do I cut this?
21:33I'm making a tuile, if I can.
21:41They're not connected, though.
21:43I'm actually going to cry.
21:45Luke?
21:46Yeah?
21:47How are they looking?
21:48Good, good.
21:50They're actually puffing, yeah.
21:51Oh, Luke, they look awesome.
21:53Yeah, just whatever you do, don't open the oven, please.
21:55Okay.
21:56Okay, profiterole's in the oven.
21:57Grace is absolutely motoring.
21:58Like, she's an absolute shame with her.
21:59She's done the ice cream, she's done the peanuts.
22:01Now I'm going to give Grace a hand just with this ganache,
22:03and trying to just get this whole dish together.
22:06We are having so much fun.
22:07I think we're having fun.
22:08Even though it's absolute chaos in here, but it's controlled chaos.
22:11It's controlled chaos.
22:16Groovy.
22:17I certainly hope that the judges, like, appreciate the fact
22:20that we haven't taken the easy route and just done
22:23what everyone else is doing, but they see something
22:24a little bit different.
22:25Hopefully they can appreciate it.
22:27This is looking legendary.
22:28Oh, my goodness, it's getting together.
22:29Let's get it going.
22:31Okay, tarts.
22:32Yeah, get them out.
22:34What do you think?
22:35Yeah, that's cool.
22:36Tart shells are cooked.
22:37The peanut caramel, we've added some whiskey to it.
22:42I've made a chocolate diplomat cream
22:43and a peanut brittle peanut butter cream,
22:46and we've done some brulee bananas,
22:48some peanut coffee garnish, some chocolate shavings.
22:52What else do you want?
22:53We have enough of each element for our chocolate peanut
22:57banoffee pies in some form or shape to taste everything together.
23:00Let's see whether this banana fits or it overpowers everything.
23:04We have the tart off-cut, so I've got a little bit of the tart
23:09for the taste tester.
23:10I'm putting the caramel, diplomat, the peanut cream,
23:14a little bit of banana and a little sprinkle of salt.
23:19It's time to test.
23:28It's not bad.
23:30It's good.
23:31Oh, yeah.
23:33I love the banana duck.
23:35I love the banana duck.
23:37It tastes really good.
23:39It's giving chocolate.
23:41It's giving peanuts.
23:43I'm happy.
23:44Let's find out which chewers are dynamic ten minutes to go.
23:49Yeah, beautiful, mate.
23:50Alright, that'll do.
23:51I don't know where the time's gone.
23:53It's really bizarre, but it's just disappeared.
23:55Yeah.
23:56We've still got a lot to do in a short amount of time.
23:58Alright, I'm gonna try this now.
24:00Tarts should come out now.
24:01Can you check them when you're done that?
24:04Yeah.
24:04Sorry.
24:04I think I need to stick at this.
24:06Annabelle's tempering chocolate for a chocolate disc.
24:08And the timer's gone off.
24:09We still have so much more to do,
24:11but I'm just gonna have to leave that with Hannah.
24:14So I'm gonna run and grab those tart shells
24:15and get them in the Blast Chiller ASAP
24:17because they need to cool down.
24:18Look at that.
24:20Oh.
24:20They look good.
24:21So I need to get my cremeau in a bag.
24:23This is a bit softer than I want it.
24:25I'm very sorry.
24:26That's okay.
24:26Tuck it in the Blast Chiller.
24:27My peanut caramel out and make sure
24:29that my ice cream's Quinnell ready for plating up.
24:33It's the push.
24:33It's always like this at the end.
24:36Oh, beautiful.
24:37Wow.
24:37This needs some salt.
24:38Ten minutes left in the cook.
24:40The caramel is ready to go.
24:42The cake's done.
24:44The discs are tempered.
24:45They look fabulous.
24:47That looks amazing.
24:49But that ice cream just doesn't look right.
24:52It's still very liquid.
24:54I'm just worried that it's not gonna churn in time.
24:56That's the biggest concern I have right now.
24:58If ice cream is not going to set,
25:01it kinda, like, our dessert loses this whole oomph situation.
25:05Yeah.
25:05All the other elements are built around the ice cream being there.
25:09Yeah.
25:10We really need a plan B.
25:19So I run to the pantry.
25:21I grab mascarpone.
25:25And I'm just gonna make a mascarpone, peanut butter, Quinnell on top of our chocolate cake.
25:30What do you think of this?
25:35We have no choice.
25:37It just won't have the coldness of ice cream,
25:39but it will provide that creamy element that the dish absolutely needs.
25:45Five minutes to go!
25:46Woo!
25:47Keep it going, guys!
25:48Alright.
25:49Caramel's a nice colour.
25:50Oh, yeah.
25:51That works.
25:54Happy with that?
25:58Yeah.
25:58Good.
25:59Yeah.
26:01So I think I have spotted how you're gonna take this dish to the next level.
26:06Yes.
26:07A little bit of miso.
26:08Where's that gonna go?
26:08We've gone in the salted caramel.
26:10Woo!
26:11Okay.
26:12Now we're talking.
26:13Alright, I'm gonna have to get on this chocolate tempering ASAP.
26:15So the last five minutes for us is, like, pretty crucial.
26:19Petro's over there ensuring that those tart shells are cooked all the way through.
26:23How are they going, Petro?
26:24Yeah.
26:25I think I've gotta take them out.
26:26Yeah, okay.
26:27Okay.
26:27I've got my cremeux and the miso salted caramel's done.
26:30And then I'm tempering the chocolate.
26:34Oh!
26:35Oh, my God, Casper.
26:37Oh, you alright, Casper?
26:41It's the worst possible time.
26:44Sorry.
26:46Everything all good, Casper?
26:48Uh, yeah.
26:50Casper's just giving himself a bad cut on his hand.
26:53This is terrible time, and I'm really stressed out for him here.
26:56We're already pushed for time.
26:58I think we're both realising right now that we have to hustle hard.
27:02Otherwise, we're not gonna get up our four tarts.
27:04Alright, what, what, what do you need me to do?
27:06We're gonna get some flaky salt.
27:08Yeah.
27:08And then also, something that we can put these tarts on.
27:13I just wanna make sure I don't let the team down here.
27:15But, I'm gonna have to take the lead on placing it.
27:18It's not my strength, but I'm gonna try my best.
27:20Almost to the top, I think.
27:21And just, careful with it.
27:23But it shouldn't be too runny, I don't think.
27:24Oh, I've really gotta step up my game.
27:27We won four serves if you're deserted!
27:30Four minutes!
27:32Four minutes.
27:34You're doing so awesome, Grace.
27:36Can I put them straight in the freezer?
27:38Yeah, you can.
27:41Oh, chaos.
27:42Okay, so, chuck your savings and brulee on top?
27:45Yeah.
27:46Just one?
27:47Yeah.
27:48Not too much.
27:50Because that's the really sweet element.
27:56Three minutes to go.
27:58I'm trying to temper this chocolate,
28:01and it's just not getting cold enough.
28:04And I'm really, really hyper fixated on it,
28:07that kind of not thinking about anything else
28:08that's going on around me.
28:09It's gonna be lumpy.
28:15Nah, sorry, sis.
28:17I don't think I've done this properly.
28:18Yeah, I'm gonna abandon that.
28:20Listen up, duos.
28:21You've got two minutes to go!
28:24Woo!
28:25Good one.
28:28There is literally two minutes to go.
28:30It's okay. Oh, no.
28:31And we don't have anything on the plate.
28:35Oh, my quenelles are not amazing, Annabelle.
28:38I feel like I've let Hannah down,
28:40mucking around with an element that didn't need to be there,
28:42which is just, like, gut-wrenching.
28:43Where's the caramel?
28:46Oh, I actually don't know if we're gonna get something on the plate.
28:51This is not.
28:52Cut.
28:54Okay, you do caramel.
28:56Time's running out.
28:57It's like full Hail Mary.
28:59Just, like, piping bag.
29:00Mm-mm.
29:01Tapshaws open.
29:02Just pull it.
29:03Just pull it.
29:04Oh, no.
29:09Oh, my...
29:11They're crumbling.
29:12The time's running out.
29:14This is a disaster.
29:16...are out.
29:17We are all done in ten!
29:20Five!
29:21Eight!
29:23Seven!
29:24Seven!
29:25Six!
29:26Five!
29:27Four!
29:29Three!
29:30Two!
29:32One!
29:33That's it, everybody!
29:35No, no, no!
29:37It's okay.
29:38Oh.
29:39It's okay.
29:40I'm so sorry.
29:41It's okay.
29:43Oh.
29:45It started very well.
29:47But, you know, pulling all the elements together in the end was pretty hectic.
29:52A couple of pivots.
29:54The ice cream didn't set, so we pivoted to plan B.
29:57We got there in the end.
29:58We have good plates.
30:01There's plenty of chocolate and plenty of peanuts.
30:05And hopefully it'll get us through.
30:07We were going so well.
30:10And then the time just got away from us today, I think.
30:13And we didn't have enough time to put them together, so we have two on a plate and two not
30:18on a plate.
30:18I feel like that tempered chocolate was just such a stupid idea.
30:21We could've pulled it off at any point.
30:23We're pretty sure we'll get into tomorrow's elimination based on the fact that we haven't got four things on a
30:28plate.
30:38There we go.
30:39The first dish is team pot.
30:47Right, let's see what's going on there.
30:55Pat and Dot, what have you made?
30:59We've made a chocolate peanut banoffee pie.
31:08Are you pleased?
31:10Yeah, we tried it and we did a little jig at the end.
31:15Okay.
31:32Look, the first thing that strikes me when I taste this is it's really balanced.
31:36I love that the tart shawl is very much cocoa-forward.
31:41The banana is on the edge of taking over, but not quite.
31:46So you've balanced that really, really well.
31:49This is totally jig-worthy.
31:51What was the jig?
31:53We've got a little jig.
31:53Oh, my God.
31:55I feel like it's...
31:56I feel like it's...
31:59It's shimmy-worthy.
32:00I love it.
32:02Both of your creams are not too sweet when you have them by themselves.
32:06You know, they've got the flavour without the sugar, and it's the same with your pastry as well.
32:11So when you get to that whiskey, peanut, brittle, caramel, that's where the sweetness comes from.
32:17I think you've done an absolutely killer job on this.
32:22Well, Dot and Pat, first, the tart is absolutely perfect.
32:29Down to the nitty-gritty of using a pillar and going through the cocoa, the chocolate.
32:35To get that lovely, we call it a rouleau in French.
32:39Everything is so refined, cooked, done, precise.
32:43I love you both.
32:48I think you two have nailed it today.
32:49It's rolled up.
32:52Yay!
32:58That was a super good job.
33:00Thank you, Daddy.
33:03The next team's dish is...
33:06Casper and Petro.
33:08Aw.
33:10Castro.
33:12I'm pretty confident in the flavours.
33:15I think we both would have loved our tarts to look prettier on the plate.
33:21Yeah.
33:21That's just how the cookie crumbles.
33:23Yeah.
33:23Or the tart shell.
33:24I reckon that was the last one.
33:27I reckon that one.
33:28Maybe.
33:30Okay, fellas, what'd you make?
33:32We did a miso salted caramel tart with a peanut cremeau and like a dark chocolate shell and some tempered
33:45chocolate on top.
33:47I am sensing your push for time.
33:51Yeah.
33:52Yeah?
33:52Yeah.
33:53Is that right?
33:54Was that right to the end?
33:56We had time and then I was cleaning up of all things and I smashed a glass bowl and sliced
34:04open my finger as we were like about to temper the chocolate.
34:06So, yeah, obviously the execution we would have liked to have it just that little bit more finesse in there.
34:12It's a bit rustic for us.
34:14Righto.
34:14I reckon we'll eat your tarts.
34:16Mmm.
34:38Righto, fellas.
34:41Fair bit to like it.
34:42Fair bit to like.
34:44The pastry.
34:45Mine was beautiful.
34:46Mine was really lovely and thin.
34:48The miso caramel I really love.
34:52Obviously looks were probably not consistent, but overall I think flavour-wise I'm picking up what you're putting down here,
34:59fellas.
34:59Well done.
35:00Yes.
35:00Good stuff.
35:01Yes.
35:02It's actually quite hard to nail a cocoa or chocolate-based pastry because it's hard to tell whether it's cooked
35:09well or not.
35:10So you can go over really easily and it's done really well.
35:13The miso caramel was a beautiful consistency.
35:16Just, you know, like stretchy and rich and really cooked out.
35:20Definitely the star, I think, of your dessert.
35:22Overall, some really, really solid elements, so well done.
35:26In all, a pleasure to enjoy it.
35:28Well done.
35:31Thank you so much.
35:35Thank you so much.
35:38Thank you so much.
35:41Thank you so much.
35:42Thank you so much.
35:42Thank you so much.
35:42Next we have Lidiana.
35:44Let's go Lidiana.
35:46Are you all right?
35:47Yes.
35:48We've got four plates.
35:50They look pretty.
35:51Ice cream's definitely missing, so there is a risk.
35:54But I feel like we've pivoted quite well, so we're just going to have to wait and see what the
36:00judges say.
36:03Cut.
36:04I was hoping we'll get a couple's name.
36:07You got it.
36:30Let's go.
36:35Let's go.
36:38I thought that was caramel.
36:41Yeah.
36:50I thought that was caramel.
36:54Uh, ladies.
36:55What was the ice cream?
36:56Right.
36:56It was the vanilla ice cream with peanut butter through it.
37:00Yeah, it needed more time to set.
37:02Okay.
37:03Okay.
37:15Okay.
37:20You're good.
37:23I didn't ask that.
37:24You're right.
37:28Okay.
37:28You're good.
37:45Ladies, I think your original vision for this dish
37:48is what you really needed to hit today.
37:51Because hearing that, you know, a vanilla ice cream
37:54with a bit of peanut in it was left off the plate,
37:57that would have tied everything together so much more.
38:00Without that vanilla ice cream,
38:02there's no relief from the elements,
38:04which are all really intense in their own way.
38:07I feel like there's a lot of elements that overlap in their purpose.
38:13So you've got this crumb that's kind of a bit doughy
38:16and the cake is already doughy.
38:20Even though, like, I really admire you
38:23for having them tempered that beautifully,
38:25I don't know, I'm not really sure how it adds to the dessert.
38:31I can get the peanut and the chocolate,
38:34but there is no element to pair them together
38:37with some kind of a structure.
38:40The mascarpone is the real clanger for me.
38:42I know that it was an afterthought,
38:44and I know that you felt like you needed another element
38:47to replace the ice cream,
38:49but the cheesiness of the mascarpone mixed with the peanut,
38:54it's just not doing it with that element by itself,
38:56let alone with everything else on this plate.
38:59It's not some of your finest work.
39:01Thanks.
39:02You're welcome.
39:06Well, that was...
39:07It was brutal.
39:09Brutal.
39:09100%.
39:11We are very, very vulnerable to being the bottom two today.
39:18Next dish we'd like to taste belongs to Jamelie.
39:22Jamelie, what a name.
39:27We made a chocolate peanut fudge ice cream
39:31with a crumble,
39:34and then we got a salted caramel sauce.
39:42Wow, that is a very good ice cream.
39:45Like, wow.
39:47Like, don't look at me
39:49while I'm about to stuff this into my mouth.
39:51It is legit.
39:54Your twill is great.
39:57In terms of flavours, textures,
40:00I think you've done a very good job.
40:05Next up.
40:06Team Jacken.
40:17So we've got a chocolate crème pat,
40:19and we've got a peanut butter crème diplomat,
40:22and then on top we've got a peanut brittle.
40:34Your tarts are actually
40:36very well done.
40:37Your way of displaying the caramel
40:39and the peanut on one side,
40:41that was a special touch.
40:42Well done.
40:42Beautiful pastry, guys.
40:44The flavours are there.
40:45You've got the choccy,
40:48you've got the peanut.
40:50Overall, some really, really solid elements.
40:52So well done.
40:55Okay, next up.
40:56Team Roug.
40:58Luke.
41:00His name is Luke.
41:02Luke.
41:03Luke.
41:04Luke.
41:05Luke.
41:05Luke.
41:08That was city men.
41:10We have made chocolate and peanut
41:11profiter rolls.
41:12So we've got the choux pastry on the bottom,
41:15peanut, whiskey, ice cream,
41:18and then we've got a chocolate ganache.
41:26Luke and Grace,
41:28when I cut through this
41:30and ate it in one mouthful,
41:31I actually really enjoyed the flavours.
41:33Shame about the pastry.
41:35I think because that had time
41:37in the freezer with your ice cream,
41:39it's quite chewy.
41:41Ice cream, delicious.
41:42Absolutely superb.
41:44But the shoe is soggy.
41:48But visually,
41:49they look very attractive.
41:51Good luck.
41:52The next dish we'd like to taste
41:53belongs to...
41:55Hannabelle!
41:58Walking up to the judges,
41:59I'm not feeling confident.
42:01It's not feeling like our style.
42:04No.
42:04It's like messy and rushed
42:06and it doesn't look cute.
42:07And we've only got two plates.
42:09Not four.
42:10Yeah.
42:12A little bit rough, guys.
42:13I'm sorry.
42:16Guys.
42:17A pair of desserts.
42:33What have you made?
42:36So we've done like a peanut
42:38and chocolate tart shell
42:40with a passion fruit salted caramel
42:43with some peanuts through it
42:44and then a chocolate cremeux
42:46and then a peanut ice cream.
42:50We're sorry.
42:51Oh, I'm so sorry.
42:52I'm so sorry.
42:53What happened?
42:56The wheels came off
42:57at like such a crucial point
42:58where there was not enough time
42:59in the cook to like pick it back up.
43:01Had they come off earlier,
43:02I think we would have been able
43:03to like get back on our feet
43:05and put four cute carts up.
43:08But yeah,
43:10we just didn't leave enough time to plate.
43:13How'd you go working together as a team?
43:15That part we loved.
43:16Yeah.
43:17I had such a fun cook.
43:18We did.
43:19Yeah.
43:19I feel like that's not a representation
43:20of like how we cook together.
43:23We're still definitely
43:24going to taste your dish
43:25but the challenge was
43:27to serve four plates.
43:28Yeah, we understand that.
43:46Ladies, you're killing me.
43:48You're killing me.
43:50Because out of all the concepts,
43:51I was probably most excited
43:52about this one
43:53and then to taste it,
43:55like all the flavours
43:56are totally there.
43:59You know,
44:00you've got that beautiful,
44:01robust, salty nature
44:02of the peanut ice cream
44:03which is the texture is dynamite
44:05and the passion for it
44:07is key to this dessert.
44:10Just produced a little bit of relief
44:12from the hardcore nature
44:13of the peanut and the chocolate.
44:15It's delicious.
44:16There's some good work here
44:17but you haven't given us
44:20what we wanted.
44:21It's such a silly mistake.
44:25You packed so much peanut flavour
44:27into your ice cream
44:28and I love just that little
44:30hint of fruitiness
44:30with the passion fruit
44:31coming through
44:32in your caramel as well.
44:33The pastry,
44:35you've taken it right
44:36to the very edge there
44:37so it's just borderline
44:39on bitterness
44:40but it actually works
44:41kind of well
44:41with the rest of those flavours.
44:43It's just a shame
44:44that it didn't work out
44:44this time.
44:47Worship.
44:51It's pretty gut-wrenching.
44:53Yeah, I've got it.
44:54But, I mean, look,
44:55the tarts that we put up
44:56were well-received.
44:58We just didn't deliver
44:59and execute
45:00the last two tarts.
45:06There was one team
45:08that totally crushed it today.
45:12They had smooth teamwork,
45:15rock-solid communication.
45:18Everyone just went
45:19smooth.
45:21The dish of the day
45:23goes to
45:24Pat and Dot!
45:34With the highs
45:35come the lows
45:37and today
45:37we're looking for
45:38the two teams
45:38that didn't quite deliver.
45:45Annabelle and Hannah,
45:46your dish was tasty
45:47and all the elements
45:49were well-made
45:50but you fell short
45:51of giving us
45:52four plates of food.
45:55Finding the next
45:56bottom team
45:56was more difficult.
45:59The second team
46:00to go into
46:01tomorrow's elimination
46:08is Lydia and Aliona.
46:12Unfortunately,
46:13you guys didn't
46:14quite hit the mark
46:15that we were
46:15looking for today.
46:17Hannah, Annabelle,
46:20Lydia and Aliona.
46:21you'll be joining
46:23Vinny
46:23in tomorrow's
46:25elimination challenge.
46:28Come in with a clear head
46:30because tomorrow
46:31it's going to be a toughie.
46:33Good night, crew.
46:40Tomorrow night,
46:41it's the classic
46:43MasterChef conundrum.
46:45Time and ingredients.
46:47You'll need to decide
46:49which one matters
46:50more to you.
46:51Yeah, right,
46:52I'm going.
46:52Lydia's going.
46:5515 minutes,
46:56is it worth it?
46:57Just going to go
46:58with my intuition
46:59and I hope
47:00there's going to be
47:01something incredible there.
47:04But one thing
47:05is certain.
47:06Your place in the competition
47:07depends on.
47:08Someone
47:09Oh dear lord.
47:10is going home.
47:12Oh no, oh god.
47:13I don't know
47:14what I was thinking.
Comments