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MasterChef Australia S18E35 Immunity Pin Challenge: Beat the Chef
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00:08.
00:17Walking in today, I'm feeling pretty great.
00:21I really love Sweet Week.
00:24I felt a little bit like Alice in Wonderland situation.
00:30And I can see the immunity pin.
00:33I thought we all immunity pinned out at this season.
00:37That's a huge advantage.
00:38And it means game on.
00:41Sweet Week has been fantastic.
00:44Everyone has risen to the occasions.
00:48And this challenge today,
00:50c'est comme une cerise sur un gâteau.
00:53OK.
00:55It's the cherry on the top of the cake.
01:00And the reward today is big.
01:07Et voilĂ .
01:09This is a big deal.
01:11To be able to guarantee your spot into the next spot of the competition is absolute gold.
01:16This is my third time cooking for an immunity pin.
01:19Maybe third time's a charm.
01:20We've called up a special friend to help us with this challenge.
01:25She first entered the MasterChef kitchen dreaming of becoming a pastry chef.
01:31And now, she has her own patisserie.
01:34She was one of the youngest home cooks to walk through those doors.
01:38She is a powerhouse with desserts.
01:43And we think she's as sweet as the dishes she makes.
01:46Please welcome a new superstar of dessert.
01:52Jess Lemon!
02:01Jess is someone who's made some of the most refined desserts in the MasterChef kitchen.
02:06Her work is incredible.
02:08She knows flavour.
02:09She has such good technique and I've loved seeing what she's done over the past few years
02:15and how she's finally got her patisserie up and running.
02:18I just love the way her mind works and just how hard she's worked to get where she wants to
02:23be.
02:28Jess, welcome back to the MasterChef kitchen.
02:30Is it bringing back memories?
02:32It gives, you know, the nerves.
02:34I'm still shaking, even I've been here like three times.
02:38So, Chef Jess, if we have the privilege to come to your patisserie shop,
02:43what is the thing we should be ordering?
02:46It's definitely my macarons.
02:48So, I pump out about 1,800 each day.
02:51Oh, wow!
02:52Just all hand piped.
02:53There's about 15 flavours and I definitely would recommend the Earl Grey and Honey.
02:57Poe, you competed alongside Jess in Season 12, Back to Win.
03:01What do you think about her ability and her drive?
03:03She's one of the hardest working contestants I've ever witnessed.
03:06Like, she would come back from a hardcore challenge
03:09and then practice till 3 in the morning.
03:11No joke.
03:12I feel quite emotional having her here because she's so young.
03:15And, yeah, I've just seen her go through so much to get to where she is now.
03:21I'm so proud of her.
03:27I reckon I can guarantee you're not going to guess what's about to happen.
03:35Jess, she's not here to help us judge.
03:37She's here to cook.
03:40What?
03:41Oh.
03:42Against you.
03:44Oh!
03:47This is the classic MasterChef beat the chef.
03:53Oh!
03:55Are you kidding me?
03:56It's Jess Levin.
03:58I feel like this is an unfair fight.
04:00Unless she only has to use one hand or is blindfolded, I'm like, what are we doing?
04:04It is pretty simple.
04:06Beat Jess at her own game, cooking desserts.
04:08Let's be the top dish and you win the beautiful immunity pin.
04:15But, if Jess has the top dish, no one wins the pin.
04:23That is so cool.
04:27Jess, you're going to need this and you can join your fellow competitors.
04:32Oh, my God.
04:35Woo!
04:41First things first.
04:42We need to decide what you're cooking.
04:45Oh, God.
04:48The surprises just keep coming to that.
04:50Sugar.
04:52Okay.
04:53Hazelnut.
04:54One by one, you'll decide which ingredient you want to hero in a sweet dish.
05:00There's raspberry, lemon, hazelnut, ginger, and fennel.
05:11Once an ingredient is chosen, it's off the table.
05:16No one else can select it.
05:18Oh.
05:19Jess, we've seen what you can do in this kitchen, so you will not get to choose.
05:24You'll have to cook with whatever ingredient is left.
05:29Oh.
05:29Oh.
05:33One by one, you'll take a macaron.
05:34When I say, you can all reveal the number inside.
05:38Oh, that is so cute.
05:41I'm loving the look of the raspberries and the hazelnuts.
05:45Depending on what the other guys pick, I've got two flavours there that I really like.
05:48I really want to cook with.
05:49But I definitely don't like the look of fennel and ginger.
05:53They're kind of the no-go zone for me.
05:55Ready to reveal?
05:56Now.
05:59Oh.
06:00Oh.
06:04Okay, Bella.
06:05Your first choice.
06:06What ingredient would you like to hero today?
06:08It's a real tough pick.
06:10It's a real tough pick.
06:10I actually wouldn't mind working with any of those ingredients.
06:14I know fennel's probably one that probably not a lot of people want, but I actually kind
06:18of wouldn't mind it.
06:20I'm tossing up between that and lemons.
06:23I'll take the fennel.
06:24I'll take the fennel.
06:26Fennel for Bella!
06:28Congratulations.
06:29Congratulations.
06:31All right, Yona, you've got second chose.
06:34I'll take lemons.
06:37Pat, you're number three.
06:39What would you like?
06:40Devastated.
06:41I really wanted fennel.
06:43No, I'm dressed as a raspberry today, so I'll go raspberry.
06:52Hannah, what would you like?
06:54I will go with the hazelnuts, thank you.
06:57You sure you want to leave ginger for Jess?
06:59I did think that, but I think I've got a better shot with the hazelnuts.
07:04Well, you guys have clearly never tried Jess's honeycomb and ginger puff, eh?
07:09Hey!
07:11Ouch.
07:13Your challenge is to hero your chosen ingredient in a sweet dish.
07:18The pantry and the garden are open.
07:20And because Jess is unstoppable in this kitchen, you're getting a head start.
07:25That sucks.
07:26You four will have 75 minutes to cook.
07:31And Jess, you will have just 60 minutes to produce a dessert.
07:38OK, Chef Jess, your time will start when the clock is 60 minutes.
07:45But the four of you, get ready, because your 75 minutes start now!
07:56Thanks, Pat.
08:00Tick, tock, tick, tock.
08:03I like to eat sweets.
08:04I don't cook sweets a huge amount.
08:06Nice and sharp.
08:07I've had a mixed bag with desserts.
08:10But I have had some wins recently, which has been awesome.
08:13So it's given me a bit of confidence that, you know, maybe I can do dessert.
08:17Getting raspberries is exactly what I wanted.
08:19So today I'm going to be making a raspberry and rhubarb tart.
08:26Even though our contestants really want that pin, they have got their work cut out for them today.
08:31Massively.
08:31We know Jess so well for being able to produce really highly technical elements in a very short space of
08:37time.
08:37And I can't wait to see what they produce.
08:40They're going to have to push hard.
08:41Massively.
08:42I think it's simple.
08:43They have to cook their best dish yet.
08:45Because that's what it's going to take to beat Jess Lemon.
08:47Andy, I have seen her move faster than she can describe the elements that she's making.
08:53I'm not joking.
08:54I used to watch her do it all the time.
08:56And it was alarming as a competitor.
08:58Mate, I can't wait to see what she does with ginger.
09:00For me, that just plays into her hands massively.
09:03Yeah.
09:04Look, no matter what happens today, those cooking are going to learn so much from this experience doing it alongside
09:09Jess.
09:09And also, the contestants up on the gantry just by watching her work.
09:13It's going to be funny to sit here there, barracking four.
09:15I think it's Jess.
09:16Yeah.
09:17They're like, love you.
09:18Go, Jess!
09:21Tart hand.
09:23Yep.
09:24How's the nut in the base?
09:26Just a tiny bit.
09:27Yeah, love it.
09:29Jess Lemon's in the kitchen.
09:30We're challenging the chef.
09:31This is a classic MasterChef challenge.
09:35But it's also, like, very nerve-wracking.
09:37Because I know, I mean, I watch Jess.
09:39She's fantastic.
09:40She comes up with things that my brain can't even comprehend.
09:43If I'm up against Jess Lemon, the best shot I have today is to try something that's going to, like,
09:49absolutely blow the judges away.
09:50I really want to bring some technique.
09:53If I have any shot against her, like, let's play her game.
09:58Hannah, how are you doing?
09:59Hi, guys.
09:59Tell us, what are you doing?
10:01I'm doing a hazelnut tart.
10:03It's got a hazelnut cream on the bottom with a chocolate ganache in the middle and an orange mousse dome
10:08on top with a mirror glaze, hopefully.
10:11Wow.
10:12It's not a black apron.
10:13I'm up against Jess.
10:14Yeah.
10:15That's what I've got to do.
10:16You're right.
10:16It's good because I think you're trying to Jess Lemon Jess Lemon.
10:19You know, this is like having, like, a tart, cake inside, like, mirror glaze, mousse.
10:25But what you have to do is make sure that it looks like it's in a patisserie window.
10:31Yes.
10:31To get that pin, and I want you to get that pin.
10:33I want someone to get that pin today.
10:35Yeah, it would be amazing, wouldn't it?
10:36It has to be legit executed the best it possibly can be.
10:40Absolutely.
10:40Okay.
10:41Get going.
10:42I'm going to do my very best, guys.
10:44Yeah.
10:45Now that my pastry's resting, I have to get onto my orange mousse dome because that needs
10:49time to set so that I can mirror glaze it at the end.
10:52Come it through.
10:52I want to show the judges how much I've learned already and that my dishes are worthy of an
10:58immunity pin.
10:59Hannah, you're moving so quick.
11:01Whoa, Hannah.
11:01Epic.
11:03Jess, how are you feeling?
11:04Do you know what you're doing?
11:05I feel like I'm about to erupt.
11:08Oh, ho, ho.
11:09That's so lovely.
11:12Today I am making an olive oil parfait and a fennel sorbet, hopefully a fennel oil and
11:20a fennel seed meringue.
11:21I feel like this dish is playing to my strengths today.
11:24My dream is to have my own patisserie where I can surprise people with unique flavour combinations,
11:28so today I'm hoping to surprise the judges with something they might not have tasted before.
11:33I've watched so many Beat the Chef episodes on MasterChef.
11:37To get to do one though is a little scary.
11:42To beat Jess Lemon is going to take like a knockout dish.
11:47Flavours and techniques and balance will all need to be perfect if I have any chance of beating her.
11:53Watch out, everybody.
11:54We're about to unleash the tornado.
11:56Yeah.
11:57Go, Jess.
11:59Jess, your 60 minutes starts now.
12:02Oh, Jess.
12:04Oh, look at the pace on it.
12:05I like the gazelle in there.
12:06Whoa, she moves so quick.
12:08Yeah.
12:11Oh, man.
12:11Being back in the kitchen, you can see, like, my hands are still shaking.
12:15I still feel the adrenaline rush, but super excited.
12:18I was left with Ginger today, which I'm actually kind of happy about.
12:21I've worked with Ginger in the past, and I have an idea what I want to do.
12:25Five minutes, you've got everything she needs.
12:26Done.
12:27The dish I'm going to make is basically following the ginger threads.
12:30So I'm going to be making a thread using honey wafer, and then underneath there will be a ginger ice
12:35cream,
12:35a yogurt foam, and then a bird juice and a little bit of a ginger gastric.
12:40This ginger dessert is similar to a dessert I've made in the past, but I've never made the honey wafer
12:46threads.
12:46Is that honey?
12:48Yeah.
12:48Manuka.
12:49With ginger, you can see all these really fibrous textures inside the extra ginger, and I want to be able
12:53to replicate that.
12:55I've finished my honey wafer mixture.
12:56I've just placed that in the fridge, and now I'm onto my ginger ice cream.
13:02Beautiful lemons.
13:04Very happy with the lemons.
13:06So I'm going to make a lemon and thyme cake today with some lemon curd and some Italian meringue around
13:14us.
13:14Well, it's my birthday today.
13:16I feel like cake is, like, such an obvious choice.
13:20Jess is really good on big technical things when it comes to desserts.
13:25But I think I'm pretty good with flavors.
13:28So I'm trying to keep it simple, but execute it very well.
13:32Pack the most flavor and not over-complicate it.
13:36Oh, here we go.
13:37To make my lemon olive oil sponge cake, I'm adding some olive oil, thyme, a little bit of yogurt.
13:44Normally it takes about 25, 30 minutes, so I need to get in the oven as soon as possible.
13:50If it all works together, this beautiful lemony flavor is all the elements.
13:55And if it's decorated beautifully, I actually think I would have a chance at an immunity today.
14:03Jess, you know, it's the time when we come and harass you.
14:06You know the deal.
14:08Yep.
14:08So tell us what you're making.
14:09So I'm going to be making the honey threads.
14:11So I'm trying to get that done first, because that one has to be set.
14:15And then after I've got to scrape it, bake it, then scrunch it up into the noodle threads.
14:19And then I'm doing a ginger ice cream.
14:21And then it's also going to be topped up with a yogurt foam, so that it kind of breaks apart
14:26the spiciness.
14:28Oh my gosh, let her stand it shut.
14:31She just has not stopped.
14:33Yeah.
14:33Like, at all.
14:34Oh my gosh, she's doing 50 million things at once.
14:37Jessie is working like a professional chef.
14:39She is super clean.
14:40She's super precise.
14:42She hasn't even been cooking for five minutes.
14:44I know.
14:45How crazy is that?
14:47Why are you so concerned there?
14:49It's like really changed the stakes.
14:53The others are going to have to take it up a notch if they want that immunity pin.
14:58Time.
15:03I feel like they could be in trouble today.
15:15Now I've got to work out how to turn this on.
15:18I'm feeling good.
15:21It's good to have the opportunity to cook for an immunity pin.
15:24I've got my pastry made for my raspberry and rhubarb tart.
15:28So it'll be an almond short crust base, frangipane and almonds layer, and then a raspberry crème patte layer, and
15:35then rhubarb set in a chambord and raspberry gel layer.
15:38I think it shows a bit of technique if I pull it off the way I want to, so yeah,
15:43that's the plan.
15:45Oh, time-up.
15:47The timing for my cook is absolutely critical.
15:50I've got to blind-bake my pastry.
15:52I need to add the frangipane layer in, bake it further, pipe the crème patissiere into the tart, sous-vide
15:58my rhubarb, get them set into the tart, put the gel on top of the tart, and then in between
16:05each of those layers the tart needs to cool and set.
16:07So, you know, there's a little bit to get done today in 75 minutes.
16:11Hey, Putt.
16:12Hello, Seth.
16:13Yeah, good.
16:14Word on the street is that you're going to push the boat out today.
16:17Oh, I'm trying.
16:19What are you going to do?
16:19Raspberry and rhubarb tart.
16:22So, it's an almond shortcrust pastry.
16:25Yep.
16:25Then a frangipane and almond layer.
16:27Right.
16:28And then a raspberry crème patte layer.
16:29Right.
16:30And then a rhubarb and raspberry gel layer.
16:34So, it's like three layers within a tart.
16:36So, you've got rhubarb.
16:37Yes.
16:37You've got a crème patte.
16:39Yep.
16:39A frangipane, a shortcrust.
16:44Yeah.
16:45It's a lot to do.
16:45It's a lot to do, yeah.
16:46It's very great.
16:47I think unless I do throw everything at it, I'm not going to get in with a shot.
16:51So, I've just got to, um, I've got to go for it.
16:54So, that's the plan.
16:55If you get all those layers perfect, you're in with a shot.
16:58Yes.
16:58That's the plan.
16:59Good luck.
17:00Thanks, mate.
17:02On a day like today with so many elements to do with setting time in between each element,
17:07I'm really just making the most of every minute.
17:10Crème patte's made, pastry's made, the frangipane mix is all but done,
17:13but I've just got to get the pastry in the oven to line bake.
17:16I think I can get it done, but I will have to motor.
17:19Pat looks fun.
17:20Pat's always like...
17:21Yeah, Pat's like, yeah.
17:22Like if you imagine the song that's playing in his head.
17:24Dum, dum, dum, dum, dum, dum, dum, dum, dum, dum, dum, dum, dum, dum, dum.
17:28It's the last cook of Sweet Week.
17:30Make it a good one.
17:3245 minutes to go.
17:33Let's go, 45.
17:34Come on!
17:35Come on!
17:41Like riding a bike?
17:43A little bit.
17:45The Master of Kitchen's timing definitely goes ten times faster than the normal timing.
17:50After just making the ice cream base, I could already feel I'm out of breath.
17:55But this ginger dessert is going to plan.
17:58I've placed my ongles in the blast chiller because I know I'm going to be using the liquid nitrogen,
18:01so I won't be needing an ice cream machine today.
18:03Uh, which blast chiller?
18:05I like to work with different textures.
18:06So you've got the ice cream which is quite dense, then you've got the crunchy layer from the wafer,
18:09and then I want something kind of moussey to be able to kind of cut through nicely,
18:13and that would be the yogurt foam.
18:15The yogurt foam is very simple.
18:16It's just cream, sugar, some gelatin, a little bit of lemon juice,
18:19and then finish it off with some yogurt, and then emulsify it and we've charged it in a siphon gun.
18:24Now I can get my honey wafer threads in the oven.
18:27I take out my honey wafer mixture out of the blast chiller.
18:29It's nice and flat, and it's solidified just enough for me to pull the comb,
18:32and I place it into the oven.
18:36Here you go, Jess.
18:38Oh, you're not going.
18:39Getting there?
18:40Getting there.
18:42No pressure, no pressure.
18:45Bella, it smells like fennel.
18:46Does it? Yeah.
18:46Yeah.
18:47I want to produce a really fennel-forward dish today, so I'm packing in so much fennel,
18:52I've got like, I don't know, six bulbs of fennel on my bench.
18:56At the moment, I'm working on my yuzu olive oil parfait.
19:00This is a bit new for me.
19:02It's definitely a bit of a risk to use the yuzu and fennel,
19:05but I think the yuzu might actually be perfect,
19:07because a bit of citrus, I think, could help balance out that anise flavour.
19:13My sorbet and my parfait are actually going really well,
19:16but I need to keep moving, because both need a lot of time, and time is ticking.
19:21I am really just wanting to, like, motor, because I want that here.
19:26Sorry, sorry.
19:27Oh, sorry, that's okay.
19:30I'm really glad I managed to get my lemon olive oil sponge cake in the oven straight away.
19:36I'm going to get onto my curd now.
19:39Oh, that looks gorgeous, Eliona!
19:44Yeah, very nice.
19:45Eliona!
19:47Hi!
19:47So it's your birthday and you're making a?
19:49Birthday cake.
19:51Someone's going to make you one.
19:52So what's the idea?
19:54How are you going to get that pin?
19:55I'm just going to make a lemon dip, a little bit of lemon curd and lemon meringue on top.
20:01Beautiful, fresh, you know.
20:03Yeah, that's what I'm kind of going for.
20:05It's a fairly simple idea.
20:07How are you going to make this stand out against something that Jess will make?
20:11Oh my god, this is a lot of pressure.
20:13Yeah, I'll do my best.
20:15Make it spectacular.
20:16Good luck.
20:16Yeah, yeah.
20:19I'm feeling a lot of pressure at the moment, especially after Jess told me that my dessert
20:24seems to be a little bit simple.
20:26Oh, maybe I should do something else and maybe I should add some elements.
20:31I feel like I might need some fresh berry elements or something, but I'm...
20:36Ooh, I might do the blackberries.
20:38Ooh, my blackberries, yes.
20:41I decided I'm going to add some blackberry coulee into my cake.
20:44I think it's going to add this beautiful extra layer of flavor.
20:48And when they cut through the cake, they'll see this beautiful, bright purple color also oozing out of it.
20:55I think it's going to give this a little bit of showstopper effect.
21:0130 minutes to go!
21:09How are you going, Hannah?
21:10Yeah, good.
21:11You good?
21:11Yeah.
21:12At this point, I'm feeling pretty in control.
21:14My mousse is finished for my hazelnut and orange tart.
21:18I need to put it into the little silicon molds and flatten them out beautifully so that they become these
21:23perfect little dones.
21:24Take your time to get the right shape.
21:27That's very important, that moment, yeah.
21:30That's it, you see?
21:32Precisions.
21:32To win the immunity pin, every element on this dish has to be absolutely flawless.
21:38Look at that, huh?
21:41Well, well done.
21:43My tarts are in the oven and hazelnut cream is ready to go in.
21:47I think, I say this every time and it's like definitely not my strong suit, but I think I might
21:53actually be on track today to have a ten minute time to play it up.
22:05What's wrong?
22:08A couple of the sides have actually come down.
22:10Not good.
22:15Andy's told me it needs to look good enough to be in a pastry shop.
22:19This could completely lose me the chance of getting that immunity pin.
22:33I've just looked in my oven and the sides of my tart shells and my hazelnut and orange tart have
22:38collapsed in.
22:39I need to fix this straight away.
22:41I've managed to scrape the sides back up, but two of them don't look as perfect as I need them
22:47to be.
22:47She's shaking.
22:48Hands are shaking.
22:49My hands are shaking too.
22:50Every single element has to be perfect.
22:52There's absolutely no room for error anymore.
22:55I only have one shot at getting this immunity pin.
23:00I'm feeling good, but definitely feeling under the pump.
23:04I've got so much on for my raspberry and rhubarb tart.
23:08I'm slowly starting to think, have I bitten off more than I can chew?
23:11Oh dear.
23:13I've got my creme pad in the fridge setting, rhubarb in the sous-vide machine doing its thing, pastry in
23:19the oven blind baking.
23:21It's not as brown as I'd like, but I just need to get that frangipan filling in.
23:26Uh-oh.
23:29We've got a problem.
23:31What's wrong, Paddy?
23:33It's not, uh, set.
23:36It, like, came off with the parchment.
23:38Oh.
23:40I'm a bit worried.
23:41I underestimated how long this tart would take in the MasterChef kitchen, but I don't have any time to waste.
23:47So I pipe the frangipan layer in, give it a quick smooth out and get it back in the oven
23:52and do a prayer to, uh, hopefully get that cooked in time.
23:55Pat, how are you going?
23:57Good?
23:57Mate, I'm deep into the shit, but we're getting there.
24:00Yeah?
24:00Pushing.
24:01You got this.
24:03Okay, guys, we're getting to the crunch.
24:06Fifteen minutes to go.
24:07Come on!
24:09Come on!
24:10Come on!
24:10Keep pushing, guys!
24:16It's safe to say they're giving it a red-hot crack our contestants, um, even with Jess Lemmon going like
24:21the clappers in front of them.
24:23Pat especially, like, he's trying a lot more elements than he normally would.
24:27He's doing a frangipan tart.
24:29This thing has multiple layers.
24:30He's really going for it.
24:31I've never seen him move this far.
24:32Yeah, it's amazing.
24:33Wow!
24:34I don't know.
24:34It's beautiful.
24:35Is he gonna get that all done?
24:36Hey!
24:37I've got hope!
24:38Anna, I mean, you can see clearly, Anna is stepping to something very new.
24:42She's got a lot to do, but you can see clearly she want to beat Jess.
24:46I think Bella's another contender for that pin.
24:48She chose fennel, obviously.
24:50She's doing a fennel oil, a fennel sorbet, and a fennel meringue chard on an olive oil parfait.
24:57Ooh!
24:57So, interesting flavours, interesting textures.
24:59She just needs to nail all of them, and then I reckon she could be in with a shot.
25:02Yeah, I agree.
25:03Okay, Eliana.
25:04She's doing a sponge layered with lemon curd, and then she's gonna cover it in meringue.
25:09I think my biggest worry for that is it's a very sort of known combo, so she's gonna have to
25:14really nail that sponge.
25:16But, you know, you never know. Sometimes simple things can really resonate.
25:20Jess's dessert, no surprises. It sounds restaurant-ready.
25:24A ginger ice cream, a yoghurt foam, honey threads, verjuice gel, and a ginger gastric.
25:30So, like...
25:31I know!
25:32Cheers!
25:33Clear!
25:34Deep down, you always want to see an ex-contestant come back and just smash it out of the park.
25:39But, on the flip side of that, I'd love for one of our contestants to take home the pin today.
25:44Oh, yeah.
25:45I still love Jess though.
25:47I'm so sorry. I'm gonna steal your lemons.
25:50Oh!
25:52Thank you!
25:54Yeah! Sabotage!
25:56Okay, I'm making Italian meringue now to cover the cake.
26:00I have the cream ready. I have the curd also ready.
26:04I'm feeling okay, but still under the pressure.
26:08And now, I need to take that cake out of the oven.
26:12It's really important that I have time to cool down the cake,
26:15because if I'm gonna start piping all my elements on the cake that's still warm, they're not gonna set well.
26:26I'm taking up on my cake, and it's nowhere near cooked.
26:32I am freaking out right now.
26:34Is it wet?
26:35It's wet in the bottom.
26:36Leave it.
26:37You need it there.
26:38It's not over-coloring.
26:38I crank up the temperature of my oven.
26:42I'm just gonna have to wait and see, and I'm really hoping it's gonna get baked.
26:48Ten minutes to go!
26:50Woo!
26:51Woo!
26:52Woo!
26:52Ten minutes!
26:52Come on!
26:56It's placed everything.
27:00Yum.
27:01I think everything's okay right now.
27:03My domes are in there.
27:04I need to check them in a minute.
27:05My tarts are in here, baking away.
27:08I'm feeling like I've found my feet again.
27:11It's time to get the orange domes out so that I can pop this mirror glaze on.
27:15Oh, Han, that looks awesome!
27:17Whoa!
27:18Oh, Hannah!
27:18Oh, wow!
27:19Hello!
27:20Jeez!
27:20That looks so good.
27:22We haven't seen many mirror glazes in this kitchen, but it is something that I do think you find in
27:26pastry shops,
27:27and if I'm going for a pastry shop dessert today, this is what I've got to do to elevate my
27:31dish.
27:32I'm doing the position.
27:36Squat and wait.
27:37Fennel smells good, Bella.
27:39Yeah, it smells so good.
27:40I'm really happy with the flavour of the fennel sorbet.
27:43Blending the fennel fronds in there has really brought through a bright green colour, and I'm super happy with how
27:48it's tasty.
27:48I can smell it.
27:50Yeah?
27:50Yeah.
27:51That's great.
27:52That's what I want.
27:54I'm plating my sorbet with my parfait.
27:57I'm quite happy with how this looks on the plate.
27:59Like, the colours are really pretty, and I can imagine when I pour the oil on.
28:03Wow.
28:04Bella's looks amazing.
28:06My fennel oil has a beautiful bright green vibrant colour.
28:10The meringue is going to sit perfectly on top of the parfait.
28:14I think this dish is pretty inventive.
28:16I've not used yuzu and fennel before, so it's definitely a bit of a risk.
28:22I just hope the judges think it's delicious too.
28:25It's time to put the squeeze on Jess Lemon!
28:28Five minutes to go!
28:30Five minutes!
28:31Five minutes!
28:32Five minutes!
28:32Let's be complaining!
28:33Come on!
28:36Sorry for the mess.
28:37So clean.
28:38If you think this is mess.
28:40My ginger dessert is coming together real nicely.
28:43I've just finished up my raw juice gel along with the ginger gastric.
28:47I take out my honey wafen, place it onto the table and peel off the soapap.
28:52I can see that it's solidifying really quickly.
28:54I'm hoping that the heat gun will help reheat it so that I can remould it.
28:58Woo!
28:59No!
29:01Don't fall away!
29:05Hell yeah!
29:06Go Jess! That's so cool!
29:09And I'm really, really happy.
29:11It's actually bunched up beautifully and it's got a really nice texture, so I'm really happy.
29:15Looking around me, I can see everyone's nearly finishing their dishes and I'm thinking in my head,
29:19no, I don't want to be the first chef to be going down in this immunity challenge,
29:23so I really need to push hard.
29:25Come in, come in, come in!
29:26Let's go!
29:28Now the last thing to do is my ginger ice cream.
29:31Oh, it's so cool!
29:34Come on Jess!
29:35Go Jess!
29:35Woo!
29:37Go Jess!
29:39Wow!
29:42I can't believe I got all my lemons done.
29:46And I'm just trying to put it all together so I can plate in the end.
29:50But I'm like out of breath.
29:55It's looking like it's going to be an absolute miracle if I get this tart up.
29:59I just have not a single minute to spare.
30:01So I get my creme pack piped into the tart.
30:04It looks beautiful.
30:05I'm happy with the layer.
30:06And I grab my rhubarb to lay on top.
30:09Where's your gel going to go?
30:10Oh mate.
30:11Still get in there.
30:12Figure out that later?
30:13Yeah, that suits me to worry about.
30:16I'm very quickly realising the rhubarb is way too big.
30:20I'm going to have to go fast and loose that thing.
30:22I just don't really have too much time to worry about it.
30:24I want as much of the raspberry gel on there as I can before it starts running over the edges.
30:30Are you going to get this done Pat?
30:32Just touch and go.
30:33Yeah, I'd be jumping not on me at the moment.
30:35Oh, I better get a plate.
30:37Moment of truth has come.
30:39It's time to get this thing out of the tart tin.
30:42Nice patty!
30:43I can't believe I got all of the elements there.
30:47Whether they're perfect or not is another question.
30:49I wanted to push myself but I think I might have been tempted into doing a bit too much.
30:57I'm finally starting to decorate my lemon sponge cake.
31:01Oh my gosh.
31:02Thank God it's cooked.
31:04Woo!
31:06Woo, that was intense.
31:07I'm piping some sour cream cream.
31:09I'm putting some curds.
31:12A few drops of this blackberry coulee.
31:14Some meringue around.
31:18I know this is going to be really lemony.
31:21So I'm still hoping I would have a chance at immunity today.
31:24Alyona, that looks like a furry animal.
31:26I love it.
31:27Yeah, it's so cute.
31:31My paisana and orange tart comes out of the oven.
31:34Pastries looking golden.
31:36I'm really happy.
31:37I managed to show you some new techniques that I've been practicing.
31:40Oh Hannah, that was amazing.
31:42My hands are like shaking because I'm like, I've got to finesse this.
31:46I've got to get this right.
31:47I want to put some gold leaf on there to make it look really elevated.
31:51Because I am going for gold today.
31:53Final touches in ten!
31:56Nine!
31:57Eight!
31:58Seven!
31:59Six!
32:00Five!
32:01Four!
32:03Three!
32:04Two!
32:05One!
32:06One!
32:06Let's see it everybody!
32:12Man, the time just went so quick.
32:14How'd it go?
32:15I have to say today was probably the hardest.
32:17I think there was much more pressure having to kind of prove myself, I guess.
32:22But I had a fun cook.
32:23What is that?
32:24This is a honey waifu?
32:26Looking around, I think everyone has really interesting dishes.
32:28And I think everyone's done really well.
32:30They've presented really well.
32:32I think it's going to be a tough competition.
32:43This is a huge tasting because if one of our contestants gets the top dish, they get the
32:49immunity pin and they pretty much guarantee themselves of being the first contestant into
32:54the top ten.
32:56Wow.
32:56There is a big but.
32:58What stands between them and the top ten is our MasterChef superstar, Jess Lemon.
33:05Good luck.
33:19Wow.
33:21Here she is.
33:29Wow.
33:30Yeah.
33:34Going off name ginger thread.
33:36I've got the honey wafer threads and then I use the ginger in the ice creams and then
33:42mixed it with also the yogurt foam.
33:44Remember this?
33:45I know.
33:46I'm sitting a bit too comfortably there.
33:51Jess, how does it feel returning and that you're the person to beat now?
33:57I still remember when I came on and did my first immunity challenge and when I got given
34:02my chef whites and I thought I was the coolest person in the room.
34:07And then now all the chef thinks wearing chef whites are not so cool but I still wear my
34:12chef whites thinking, wow, I'm a pastry chef now.
34:16That's really cool.
34:17Yeah.
34:18I'm hoping that I still got it.
34:22Yeah, I think you still got it.
34:26Well, Jess, win or lose, we think you are absolutely incredible.
34:30We love you in here and we think you are an absolute superstar and honestly one of the
34:34best ambassadors for MasterChef Australia there is out there.
34:38I think you're absolutely cracking.
34:39We're so proud of you.
34:41Thanks Jess.
34:46Well, what do we think guys?
34:49So sculptural.
34:50Yeah.
35:10The ginger ice cream is the star for me.
35:14It has that beautiful heat like at the back of the palette, which is just stunning.
35:19These little honey wafers are insane.
35:23They just disappear in your mouth.
35:25Yeah.
35:25It is unbelievable.
35:27They are something else.
35:28That's a solid technique there.
35:31Shier.
35:32Shier.
35:33Shier.
35:34Shier.
35:35Shier.
35:45Shier.
35:46Shier.
35:47Shier.
35:47Shier.
35:47Shier.
35:51Shier.
35:56Shier.
35:58Shier.
35:59Shier.
36:14Shier.
36:24Shier.
36:25Shier.
36:25Shier.
36:28Shier.
36:33Shier.
36:35Shier.
36:40Shier.
36:48Shier.
36:49Shier.
36:51Shier.
36:51Shier.
36:52Shier.
36:53Shier.
36:53Shier.
36:54Shier.
36:54Shier.
36:55Shier.
36:55Shier.
36:55Shier.
36:55Shier.
36:55Shier.
36:56Such a beautiful dish
37:02Hello birthday girl, hi
37:04For animal stay
37:11Adorable I feel like it has needs to have some googly eyes
37:16Right
37:17Aliana what have you made so made a lemon and thyme olive oil cake with lemon courage sour cream
37:27And a little bit of blackberry coolie inside
37:32Okay, we're gonna taste your cake now Aliana, and we're gonna see if you can beat Jess lemon with lemons
37:56I think this definitely is a lemon forward cake. I really enjoyed the flavors
38:01I did enjoy the combination of the sour cream the blackberry compote and the lemon curd
38:07That curd is just
38:10Electric in its lemon intensity like there is no question in your mind when you have a single bite of
38:16this cake
38:16That her ingredient that she had to showcase was lemon and also the berries the compote berry
38:22I'll really suit very well with the lemon all I'll say is
38:27If this base Jess lemon, I'll be very surprised. Yeah, it's like a nice tea cake
38:36Walking the dish up to the judges I'm really proud but also a little bit nervous because it's an unusual
38:41flavor combination
38:42And I don't know how they're going to react
38:45I don't even use to use you and fennel before
38:51I'm worried. I might have taken a little too much of a risk today
38:54Oh
39:11Beautiful Bella what have you made up today? I've made you a fennel and yuzu parfait
39:17Alright, and how was that cooking with just lemon in your periphery the entire time?
39:23still feels like a dream like this shouldn't be something that happens in
39:26real life like I just how much do you want that pin I want that pin so much
39:34like sweet leak has been a blast and has been a brilliant way to sort of like
39:37ease my way back into the competition yeah but I'm aware that sweet leak is
39:52we're gonna taste your dish now thank you guys this looks stunning looks
40:00beautiful yeah I love the choice of dishes and all those shades of green so
40:05gorgeous she's definitely like gone you right like I'm gonna give Jess a run for
40:25her own money
40:26I can't believe how much excites me about Bella like she picked fennel out of all
40:32the ingredients that she could have picked today she was the first one and she went
40:36I'm going for fennel because I want to stand out the next thing that excites
40:40me is what she paired with fennel olive oil and yuzu like who does that who does
40:47that but then who does that in such a seamless way I can't imagine this dish
40:51without the olive oil and the yuzu and the parfait now that kind of like plays
40:56this like really funky acidity and really anchors the dish as well I thought it
41:01was a genius move flavor-wise I am in love with what's going on here with with this dish
41:07she made the right decision picking the fennel because it really is standout do you know what I
41:12think if people saw fennel dessert on a menu they might not order it because they wouldn't know what
41:18to expect and that would be a devastating shame because I love this dessert I think Bella has done
41:26such an amazing job harnessing the fennel flavor the sorbet is the hero for me it's got this lovely
41:32sweetness to it but also just that tiny bit of tartness and still those grassy notes at the finish
41:38the oil is beautiful so green just like the chlorophyll in there is off the charts she's definitely gone
41:44here's my dessert it's full of fennel take it or leave it I challenge you Jess Lemmon
41:53there he is
41:55Pat this giant tart
41:58what have you made?
42:00raspberry and rhubarb tart
42:01so there's a shortcrust pastry frangipan based raspberry creme pat
42:06rhubarb which I've sous vide'd and then I've just put some more creme pat and whipped cream on top
42:12why did you go so big?
42:15I was like had a picture of what I wanted to do in my mind
42:18yeah
42:18and then decided to do it without then thinking the mechanics of it
42:22time is how
42:22yeah exactly right so I'm actually really happy that I got something up
42:25yeah
42:25at one stage I was like it ain't gonna happen
42:28in saying all that though like how much do you want to pin on that apron?
42:31I didn't think sweet week would go like this for me so it's been a yeah an awesome week so
42:35you know
42:35finishing off with a pin would be unbelievable
42:37is this gonna get you that pin?
42:38um I look I think it could be a little bit uh style over substance in a way that
42:45um like it looks pretty cool but I think there might be some issues
42:49we'll have a crack now
42:50thanks mate
42:51thanks guys
42:51thanks Pat
42:52thank you
42:54there are so many elements on there I don't even know if Jess would have attempted this many elements
42:59he's really arranged it in quite a spectacular way considering he had no time left
43:05yeah I am uh a little bit suspect about the inside that friends man didn't get very long to bake
43:13at all
43:13okay let's check it let's check it out
43:15alright
43:40there's a lot of elements there that hasn't quite got there for him he probably needed another
43:4620 minutes to half an hour to get everything cooked properly
43:50I've got to give him that he really went for it
43:53I think the problem he had is I think he had too much to chew and I don't think he
43:57realised how much he would have to swallow
43:59I feel like there's definitely a dish here
44:02pastries a little underdone a lot underdone the frangipan is underdone as well
44:07but I think if he plays with it a little bit more I think he's got a really good dish
44:12in the mix
44:15I'm really happy that I've pushed myself today
44:18yeah I could see this in a pastry shop
44:21the shine the mirror glaze gives is really beautiful and I think today I've definitely heroed the hazelnuts
44:28Hi Hannah
44:29Hi Hannah
44:30Anna
44:30Hello
44:31Oh look at this
44:33Here we go
44:35Wow
44:36Anna what did you make?
44:39I made a hazelnut and orange tart from the bottom up it's a short crust pastry with a baked hazelnut
44:46cream in it
44:47a little layer of chocolate ganache an orange mousse an orange glaze and a little bit of roasted hazelnuts on
44:54the side
44:55Are you sure on your way to Masterchef you didn't buy this from the local restaurant?
45:01I did something under your bench
45:03I'm learning
45:05We're going to be testing your dish
45:07Okay
45:07Thank you
45:08Thanks Hannah
45:08Thank you
45:13Wow
45:15Beautiful colours
45:16I am so impressed with this
45:18Yeah
45:18I think she's been on the verge of plating up something like this for a couple of weeks now
45:22And something just hasn't gone right
45:25Yeah
45:26And today it's looked like you know all the chips have fell in her favour
45:29Yeah
45:29If this tastes the way it looks
45:33She might be in with a shot
45:34That's it
45:34Here we are
45:41Wow
45:42Wow
45:44Looking good
45:46Wow
45:47Looking good
46:05Double!
46:06Double!
46:07Bing bang boom
46:09This is probably the best tart that we have so far
46:12In terms of texture, balance, colours
46:15And also the hero is the hazelnut
46:17Which you can get it everywhere
46:19The dome is so light
46:23It's voluminous
46:24It's the right shape
46:25The tart is cooked impeccably
46:28The colours is remarkable
46:30Do you think she knows how good it is?
46:32Do you think she knows?
46:33That's the best tart we've cut off
46:34I don't think she does
46:35I don't think she does
46:36Technique aside
46:37Because that thing looks perfect
46:38It tastes perfect as well
46:40She's so cleverly used her ingredients
46:43You know just
46:44A little bit of chocolate
46:45To really bring out those
46:46Roasty caramel notes
46:47In the hazelnuts
46:48And then the orange
46:49It's just like a little backup dancer
46:51You know
46:51It's got that beautiful fragrance and perfume
46:54I think Hannah's tart
46:55Wouldn't be out of place in the window
46:57At Jess's patisserie
46:58I'm thinking Hannah might be like
47:00The tortoise in the race
47:02Because she's very slow and steady
47:04And very like unassuming
47:05But I can see she's quietly
47:07Working away in the background
47:09And practising
47:10And it really shows
47:12That is as close to perfection
47:14As you can possibly get for that dish
47:17I went into this tasting wanting it to be close
47:20But I didn't think they'd get anywhere near
47:22Jess Lennon and her dessert
47:25We have a game on our heads, right?
47:27Yeah
47:35Jess
47:36It's been a minute
47:38But it didn't take you long to find your feet
47:43We'll never know how you came up with a dessert of that calibre
47:46In 60 minutes
47:51Celebrated ginger in a refined, sophisticated and complex way
47:57It was restaurant ready
47:58It was restaurant ready
48:05Bella, Pat, Alyona, Hannah
48:07In order to win the immunity pin
48:10Your dish had to be the dish of the day
48:14And there were two that were right up there
48:17Hannah, your hazelnut tart, a golden pastry, perfectly set cream and a delicate silky mousse
48:26It was your best dish yet
48:30It was your best dish yet
48:38Bella
48:39That was a risky move to Hero Fennel
48:43But the way that you layered those nice flavours in your dessert
48:47That was genius
48:48We loved it
48:49Great job
48:55The question is
48:57The question is
48:58Who cooked the dish of the day?
49:04Jess Lennon
49:14Jess
49:15Jess
49:15Jess
49:15Well done
49:15Jess, well done
49:16Thank you
49:16You really are an example of how dreams can come true
49:21This show has really shaped me
49:23Matured me
49:24I believe all of you guys can do it if you really put your heart to it
49:27It doesn't matter if you don't win
49:28I lost three times and still opened up my shop so I think you know it's it's been a blessing
49:34so yeah
49:34Put your hands together for Jess everyone
49:42Well done to everyone you gave it everything and we are very proud of you
49:49Good night everyone love you all
49:57I may not have won the pin, but I do feel like I had a win today
50:00Hearing that this was my best dish that I put up. It's given me so much of a confidence boost
50:05I've put this dish up once now. I need to keep putting dishes like this up again
50:10See you next week next week on MasterChef Australia
50:27It's master's week
50:29This is unbelievable
50:31He is like such a big deal ready to get to work each day
50:36They'll be blown away by a different master of their craft
50:41This is insane you couldn't even buy tickets to a show like this then we'll see
50:50Who's been paying attention when Josh Nyland says it's hard. You know, it's bloody hard
50:54I don't know if it'll work. I've got absolutely no idea. What's the point of doing that?
50:59Really scared to be honest. Oh my god everything could just go up in flames
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