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00:00:21,320 --> 00:00:23,560
SARAH: You're only as good
as your last cook.
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00:00:23,560 --> 00:00:25,040
But yesterday,
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00:00:25,040 --> 00:00:30,000
this little tiny mystery box
landed me in the bottom four.
4
00:00:30,000 --> 00:00:33,880
Now it's a black apron day,
so someone's going home,
5
00:00:33,880 --> 00:00:35,160
and it's scary.
6
00:00:36,240 --> 00:00:40,200
But this is my third time back
in the MasterChef kitchen.
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00:00:40,200 --> 00:00:43,040
I have lots of memories
of pressure tests,
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00:00:43,040 --> 00:00:48,600
so I have learned to really focus,
stay in the zone and stay calm.
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00:00:48,600 --> 00:00:50,200
I can do this.
10
00:00:52,000 --> 00:00:54,200
(CHEERING AND APPLAUSE)
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00:00:57,640 --> 00:01:01,480
Pressure test time. It's never fun.
Let's be honest.
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00:01:01,480 --> 00:01:04,920
It's been a bit of a mixed bag
for me over the last few weeks,
13
00:01:04,920 --> 00:01:07,280
but I need to show
that I'm resilient
14
00:01:07,280 --> 00:01:10,280
and that I'm never going
to give up, no matter what.
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00:01:10,280 --> 00:01:12,520
ANDY: Good morning, gang.
CONTESTANTS: Morning.
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00:01:12,520 --> 00:01:14,400
It is pressure test day...
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00:01:18,360 --> 00:01:19,600
..which means, unfortunately,
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00:01:19,600 --> 00:01:23,080
someone will be walking
out those doors for the last time.
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00:01:25,480 --> 00:01:28,000
Well, I hope you've all come
ready to fight today,
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00:01:28,000 --> 00:01:30,760
because the mastermind
behind this pressure test
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00:01:30,760 --> 00:01:33,640
is about to put you
through the wringer.
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00:01:36,200 --> 00:01:41,120
This chef,
he is living every cook's dream,
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00:01:41,120 --> 00:01:45,560
serving up home-grown produce
from his very own stunning farm
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00:01:45,560 --> 00:01:48,680
to his family-run restaurant
in Beaconsfield, Victoria.
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00:01:48,680 --> 00:01:50,240
Oh, wow!
26
00:01:53,720 --> 00:01:55,920
The restaurant, it's one-of-a-kind.
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00:01:55,920 --> 00:02:01,320
It has held on to its Two Hat status
for a grand total of seven years,
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00:02:01,320 --> 00:02:03,600
which is a massive achievement.
29
00:02:03,600 --> 00:02:05,280
Wow.
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00:02:05,280 --> 00:02:08,840
Please welcome, from O.MY...
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Oh!
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..Blayne Bertoncello!
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(CHEERING AND APPLAUSE)
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00:02:18,840 --> 00:02:20,080
Whoo!
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00:02:22,080 --> 00:02:23,720
DECLAN: Blayne from O.MY.
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00:02:23,720 --> 00:02:26,920
We had the service challenge
at Blayne's restaurant,
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back in season 15.
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00:02:28,800 --> 00:02:30,560
What an experience that was.
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00:02:30,560 --> 00:02:33,240
It was just such an amazing day,
out on his property.
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00:02:33,240 --> 00:02:34,800
It's a magical place.
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00:02:36,560 --> 00:02:38,160
JUDGES: Hello.
Hello, hello, hello.
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00:02:38,160 --> 00:02:39,600
How are you going?
Welcome.
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00:02:39,600 --> 00:02:41,360
How are you, mate?
Good, good, good.
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00:02:41,360 --> 00:02:43,360
You're in a bit of trouble today.
(CHUCKLES)
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00:02:45,800 --> 00:02:47,840
Blayne, how are you?
Good, thank you. Good, thank you.
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00:02:47,840 --> 00:02:51,280
Good to be here.
Tell us what you do at O.MY.
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00:02:51,280 --> 00:02:54,160
Yeah, so, basically,
we do ever-changing menus,
48
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every single week,
based on exactly what we're growing
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00:02:57,160 --> 00:02:58,400
in that season.
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00:02:58,400 --> 00:02:59,800
Wow.
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00:02:59,800 --> 00:03:01,520
And we do about a seven-course
tasting menu,
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00:03:01,520 --> 00:03:03,720
just showcasing each item
as best we can.
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00:03:05,040 --> 00:03:07,200
Well, Blayne, I love what you do,
I love your food,
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00:03:07,200 --> 00:03:09,120
and I can't wait to see
what's under there.
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00:03:09,120 --> 00:03:11,960
Go ahead, Blayne, show these guys
what they're making today.
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00:03:11,960 --> 00:03:14,000
Alright, so, today,
you'll be making...
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00:03:19,360 --> 00:03:20,800
ANDY: Ooh-whee!
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00:03:20,800 --> 00:03:21,920
Ooh, OK.
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00:03:24,840 --> 00:03:25,880
Wow.
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00:03:25,880 --> 00:03:27,560
Oh, wow.
Wow.
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00:03:27,560 --> 00:03:29,600
That's so stunning.
Oh, my gosh.
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00:03:35,160 --> 00:03:39,160
..my variations of strawberry
and sourdough
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with elderflower and balsamic.
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00:03:46,400 --> 00:03:48,120
Wow.
Mm-mmm.
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00:03:49,200 --> 00:03:51,160
Well, guys, why don't you come
a bit closer?
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00:03:52,680 --> 00:03:54,080
Have a look.
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00:03:54,080 --> 00:03:55,560
Oh, Jesus.
Wow. Oh, my gosh.
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00:03:55,560 --> 00:03:57,840
That's beautiful.
So stunning.
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00:03:57,840 --> 00:03:59,600
That's gorgeous.
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00:04:00,760 --> 00:04:07,120
AUDRA: It's a piece of pretty
artwork on a plate, and it's floral.
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00:04:07,120 --> 00:04:09,320
There's so many textural elements.
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00:04:10,680 --> 00:04:12,880
Oh, my gosh,
it's making my mouth water.
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00:04:12,880 --> 00:04:14,840
So, guys, would you like to try?
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00:04:14,840 --> 00:04:16,280
Love to.
Golly.
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00:04:16,280 --> 00:04:18,240
Yes. Yes.
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00:04:18,240 --> 00:04:20,960
OK, so the sourdough variations here
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is a sourdough pastry cream,
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00:04:23,120 --> 00:04:25,640
and we're using stale bread
mixed into it.
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00:04:30,680 --> 00:04:33,320
The tuile, again, using some
of the offcuts of the bread.
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00:04:34,680 --> 00:04:37,640
The elderflowers are fried
in a little bit of batter.
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00:04:37,640 --> 00:04:39,200
RUE: Wow.
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00:04:41,600 --> 00:04:43,120
There's some balsamic gel.
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00:04:43,120 --> 00:04:45,120
There's macerated strawberries
in there.
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00:04:45,120 --> 00:04:47,040
Also a whole strawberry sorbet.
85
00:04:47,040 --> 00:04:49,960
And, um, to go with that,
a little strawberry gum emulsion,
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which is hidden underneath.
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00:04:52,440 --> 00:04:53,560
Wow!
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00:04:53,560 --> 00:04:55,040
The whole dish sort of ends up
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00:04:55,040 --> 00:04:56,600
tasting like strawberry jam
on toast.
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00:04:56,600 --> 00:04:58,240
Yeah, it does.
Mmm.
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00:04:58,240 --> 00:05:00,280
Oh, my God, Blayne,
this is my kind of dessert.
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00:05:00,280 --> 00:05:01,400
It's phenomenal.
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00:05:01,400 --> 00:05:02,840
I'd have this every day.
94
00:05:02,840 --> 00:05:05,480
It's really important
to nail this dish today,
95
00:05:05,480 --> 00:05:08,200
but I'm feeling a little
bit more optimistic
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00:05:08,200 --> 00:05:11,320
because dessert is my vibe.
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00:05:11,320 --> 00:05:13,000
(LAUGHS)
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00:05:13,000 --> 00:05:15,320
Blayne, what do these guys
have to look out for
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00:05:15,320 --> 00:05:16,960
when they're making this dish?
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00:05:16,960 --> 00:05:20,120
So, the pastry cream on the base
would be the one
101
00:05:20,120 --> 00:05:23,800
that's the sort of the most
important to hold the dish up.
102
00:05:23,800 --> 00:05:26,320
And actually, making it
has a lot of points in it
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where you could fail. (LAUGHS)
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00:05:29,960 --> 00:05:32,320
The sourdough tuile, that, as well,
105
00:05:32,320 --> 00:05:34,200
the thickness
of that's really important.
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So any thicker than that,
107
00:05:35,600 --> 00:05:37,960
and it would be maybe
a little bit too much.
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00:05:37,960 --> 00:05:40,920
And then the strawberry gum emulsion
has its challenges, as well.
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TIM: This dish looks
super technical.
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00:05:44,880 --> 00:05:47,240
There's lots of different
elements on there,
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and there's such
a fine balance of flavours.
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I mean, I use sourdough
for my toasties,
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but nothing like this.
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Today, as an added challenge...
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What?
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..you will all be recreating
Blayne's dessert...
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..not once...
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..not twice...
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..but five times.
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00:06:12,960 --> 00:06:15,000
Ah!
Oh, five.
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Oh, my gosh.
OK.
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Oh, my God.
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00:06:18,400 --> 00:06:22,960
And you'll have to do it
all in just two hours.
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00:06:22,960 --> 00:06:24,720
(TIM LAUGHS)
Oh, my gosh. What?
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00:06:29,240 --> 00:06:31,200
We want consistency
across the board.
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00:06:31,200 --> 00:06:33,680
The recipe, equipment
and ingredients you need
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are at your benches.
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00:06:37,640 --> 00:06:39,720
Whoever makes the dishes that bear
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00:06:39,720 --> 00:06:41,800
the least resemblance to Blayne's
130
00:06:41,800 --> 00:06:43,400
will be leaving the competition.
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00:06:46,520 --> 00:06:48,600
Blayne, the floor is yours.
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00:06:48,600 --> 00:06:50,160
Your time starts...
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..now!
(CHEERING AND APPLAUSE)
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00:07:11,680 --> 00:07:13,840
They definitely threw
a spanner at us with saying
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we've got to get five desserts
plated, not just one.
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So, it's all going to come down
to that execution,
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00:07:20,480 --> 00:07:21,960
definitely in that plate-up time,
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00:07:21,960 --> 00:07:24,840
to get all of these desserts
looking beautiful on the plate.
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00:07:32,320 --> 00:07:34,480
RUE: I am feeling OK.
140
00:07:34,480 --> 00:07:38,240
A little bit nervous
because, um, these are things
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that I normally make.
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00:07:39,720 --> 00:07:41,800
When you normally do things,
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there's, like, an expectation
from you.
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And maybe I'm just putting
that expectation on myself,
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00:07:47,040 --> 00:07:48,640
but, um, I really want to do well.
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00:07:51,720 --> 00:07:55,120
The first thing I need to do
is my sorbet.
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I get started on my simple syrup -
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it's pretty much just sugar
and water.
149
00:08:01,480 --> 00:08:05,000
Getting it to a certain temperature
and then bringing it down.
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00:08:10,040 --> 00:08:12,080
450?
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00:08:12,080 --> 00:08:14,840
We're using frozen
strawberries whole
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00:08:14,840 --> 00:08:19,040
because we need the grittiness
of the strawberries
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to add to the texture of the sorbet.
154
00:08:23,400 --> 00:08:29,280
When I tasted Blayne's,
it was really soft and luscious.
155
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This is the biggest element
on the plate,
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and I have to do five
identical dishes.
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So I have to get it right.
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00:08:39,480 --> 00:08:40,880
Oh, Jesus.
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You got to push, yeah, Rue!
Yeah, OK.
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My strategy today is to try
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and balance reading the recipe
and also following my intuition.
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I add my simple syrup
into the mixer.
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Mix everything together
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00:09:00,600 --> 00:09:03,440
until it's the velvety
and smooth texture.
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00:09:05,280 --> 00:09:07,440
Stunning, Rue. Stunning.
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00:09:15,440 --> 00:09:18,360
(SARAH WHISPERS)
THEO: Let's go, Sarah.
167
00:09:19,960 --> 00:09:22,680
I've got my ice-cream sorbet
in the freezer.
168
00:09:22,680 --> 00:09:25,360
Moving now on to
a very important step,
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which is to make the tuile.
170
00:09:30,040 --> 00:09:32,200
I remember Blayne's tuile...
171
00:09:33,840 --> 00:09:36,440
..being really thin and crisp.
172
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My tuile batter has come together,
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and the recipe states
that I must spread this
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as thinly as possible
on a baking tray
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and repeat with any
leftover mixture.
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Because of this, I'm going to divide
the mixture onto two baking trays...
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..spread it as thinly as possible
178
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to make sure I have enough
for all five of those plates.
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00:10:02,600 --> 00:10:04,360
DARRSH: Good job, Sarah.
180
00:10:09,080 --> 00:10:10,360
DEPINDER: Nice, Rue. Nice.
181
00:10:12,040 --> 00:10:15,920
I have them in the oven,
and I'm just keeping an eye on them.
182
00:10:15,920 --> 00:10:18,000
I'm using a bit of intuition.
183
00:10:18,000 --> 00:10:22,160
I really want to take them
to that really dark-golden edge.
184
00:10:22,160 --> 00:10:25,640
Guys, you're 30 minutes down.
90 minutes to go!
185
00:10:25,640 --> 00:10:28,120
(CHEERING AND APPLAUSE)
186
00:10:44,920 --> 00:10:46,400
JAMIE: That's it. Good pace, Tim.
187
00:10:47,840 --> 00:10:48,880
Oh, sorry. Sorry, Sarah.
188
00:10:48,880 --> 00:10:49,880
SARAH: That was close.
189
00:10:49,880 --> 00:10:51,440
(LAUGHS)
190
00:10:55,480 --> 00:10:57,320
Hi, Poh.
You're absolutely motoring.
191
00:10:57,320 --> 00:10:58,720
Hi Blayne.
Hey.
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00:10:58,720 --> 00:11:00,200
It's all go, go, go, Poh. (LAUGHS)
(LAUGHS)
193
00:11:00,200 --> 00:11:01,760
Really working up a sweat.
Oh.
194
00:11:01,760 --> 00:11:03,640
I'm really just trying to stay ahead
of the game,
195
00:11:03,640 --> 00:11:05,480
just in case anything goes wrong...
Yeah, yeah, yeah.
196
00:11:05,480 --> 00:11:06,520
..I've got that buffer.
197
00:11:06,520 --> 00:11:09,640
But I'm working on
the sourdough tuile at the moment.
198
00:11:09,640 --> 00:11:11,080
I've got the timer...
(FAINT BEEPING)
199
00:11:11,080 --> 00:11:12,960
That's not mine...is it?
Oh, it's alright.
200
00:11:12,960 --> 00:11:14,280
(LAUGHS)
201
00:11:14,280 --> 00:11:18,160
Everything's on the go.
I'm just getting my eggwhites now.
202
00:11:18,160 --> 00:11:19,800
Blayne, how important is the tuile?
203
00:11:19,800 --> 00:11:22,600
Uh, the tuile will be one
of the most important parts
204
00:11:22,600 --> 00:11:24,120
from a textural point of view, so...
Yeah.
205
00:11:24,120 --> 00:11:26,000
..yeah, really...really need
to nail that one
206
00:11:26,000 --> 00:11:27,200
and get the thickness right.
207
00:11:27,200 --> 00:11:29,120
Yeah. OK.
208
00:11:29,120 --> 00:11:31,520
Leave loads of time to plate
because you want to be, yeah,
209
00:11:31,520 --> 00:11:33,680
focused when you're doing that.
Awesome. Thanks, guys.
210
00:11:33,680 --> 00:11:35,440
Alright.
Appreciate it.
211
00:11:35,440 --> 00:11:37,000
Good job, Timmy.
212
00:11:39,080 --> 00:11:42,960
SARAH: So, at the moment,
I'm just working on my balsamic gel
213
00:11:42,960 --> 00:11:45,600
and, um, just a little bit frothy
on top.
214
00:11:45,600 --> 00:11:47,040
So, when I blend it at the end,
215
00:11:47,040 --> 00:11:48,840
I'm just going to make sure
I don't have any of that.
216
00:11:51,920 --> 00:11:53,320
ANDY: Blayne, I want to ask you.
217
00:11:53,320 --> 00:11:55,120
Four different approaches.
Yeah.
218
00:11:55,120 --> 00:11:56,640
What one do you like the most?
219
00:11:56,640 --> 00:11:59,160
So, I like Sarah's approach the best
because I think
220
00:11:59,160 --> 00:12:01,160
that she's actually following
the recipe direct,
221
00:12:01,160 --> 00:12:04,000
in the order it needs to be, while
not getting too flustered on it,
222
00:12:04,000 --> 00:12:06,720
and also moving it at a good
patient, controlled pace.
223
00:12:06,720 --> 00:12:09,200
JEAN-CHRISTOPHE: Absolutely.
She's in her happy space, for sure.
224
00:12:09,200 --> 00:12:10,760
Yeah.
Yeah.
225
00:12:10,760 --> 00:12:13,000
DARRSH: You're doing good.
Just keep it up.
226
00:12:13,000 --> 00:12:14,200
POH: Rue is tracking alright
227
00:12:14,200 --> 00:12:17,000
because she's familiar
with all the elements.
228
00:12:17,000 --> 00:12:18,160
RUE: Oh.
229
00:12:20,360 --> 00:12:22,520
And then, there's Tim,
230
00:12:22,520 --> 00:12:25,960
who is literally sprinting back
and forth from the blast chiller
231
00:12:25,960 --> 00:12:27,360
and the fridge and his bench.
232
00:12:27,360 --> 00:12:30,040
OK, we want super thin.
233
00:12:30,040 --> 00:12:33,600
I'm worried that he's racing so much
that he might trip himself.
234
00:12:33,600 --> 00:12:35,520
SOFIA: That makes me so nervous.
I know, but... Yeah.
235
00:12:35,520 --> 00:12:36,520
So nervous.
236
00:12:41,280 --> 00:12:44,160
So, Audra was, like,
on top of things,
237
00:12:44,160 --> 00:12:46,680
but I feel like she's falling
a little bit behind.
238
00:12:46,680 --> 00:12:52,800
Plain flour, sugar, canola oil and
eggwhites and blitz for 30 seconds.
239
00:12:52,800 --> 00:12:54,200
LAURA: Audra is a bit far behind.
240
00:12:54,200 --> 00:12:55,400
Mm-hm.
241
00:12:55,400 --> 00:12:58,000
These guys put their tuiles in
about five minutes ago.
242
00:12:59,480 --> 00:13:00,760
Getting there, slowly.
243
00:13:03,520 --> 00:13:05,400
THEO: Keep going, Rue.
RUE: OK.
244
00:13:07,600 --> 00:13:09,920
And she's only just
making her batter now.
245
00:13:10,960 --> 00:13:13,280
30 seconds. Seven to...
246
00:13:16,160 --> 00:13:17,840
To survive this pressure test today,
247
00:13:17,840 --> 00:13:20,400
I really just need
to keep really focused.
248
00:13:20,400 --> 00:13:23,040
I've got to follow that recipe
to the T.
249
00:13:24,760 --> 00:13:26,040
BEN: Keep going, Audra.
250
00:13:29,680 --> 00:13:31,720
I'm running behind?
251
00:13:31,720 --> 00:13:34,040
Everyone has got the tuile
in the oven...
252
00:13:35,320 --> 00:13:38,120
..so I've really got to double
my speed and get cracking.
253
00:13:40,320 --> 00:13:41,600
SAMIRA: Great work, Audra.
254
00:13:45,400 --> 00:13:46,920
Damn.
255
00:13:49,840 --> 00:13:51,120
Oh, got two lots.
256
00:13:54,960 --> 00:13:56,280
I think she's realised now.
257
00:13:58,200 --> 00:13:59,280
Good girl, Audra.
258
00:14:08,160 --> 00:14:11,560
Time is flying, everyone!
You got one hour to go.
259
00:14:11,560 --> 00:14:13,360
(CHEERING AND APPLAUSE)
260
00:14:16,680 --> 00:14:19,280
DEPINDER: Oh, beautiful, Rue.
OK.
261
00:14:19,280 --> 00:14:20,480
Oh.
262
00:14:23,920 --> 00:14:27,560
DECLAN: Yeah, she did hers nice
and thin over two trays.
263
00:14:31,000 --> 00:14:32,640
DARRSH: But Tim put all of his
on one tray.
264
00:14:32,640 --> 00:14:34,680
LAURA: Oh, no.
Instead of spreading across two.
265
00:14:34,680 --> 00:14:36,200
Ah.
266
00:14:45,520 --> 00:14:47,800
JEAN-CHRISTOPHE: There's only one.
Just one.
267
00:14:47,800 --> 00:14:49,120
BLAYNE: Just one.
268
00:14:55,240 --> 00:14:58,320
Just want to try.
It's gonna be thick.
269
00:14:58,320 --> 00:14:59,720
It's gonna be thick for sure.
270
00:15:01,200 --> 00:15:03,680
If he can make three portions,
he'll be lucky.
271
00:15:08,840 --> 00:15:10,200
Good luck to him.
272
00:15:20,720 --> 00:15:22,640
JEAN-CHRISTOPHE: There's only one.
Just one.
273
00:15:22,640 --> 00:15:24,000
BLAYNE: Just one.
274
00:15:24,000 --> 00:15:26,880
It's gonna be thick.
It's gonna be thick for sure.
275
00:15:29,080 --> 00:15:30,840
TIM: My tuile's out of the oven.
276
00:15:30,840 --> 00:15:35,080
It's got a really nice golden colour
like Blayne's did.
277
00:15:35,080 --> 00:15:36,760
Now I'm rereading the recipe,
278
00:15:36,760 --> 00:15:40,200
and it says,
"Repeat with remaining mixture."
279
00:15:40,200 --> 00:15:43,760
Was I supposed to divide
the tuile mixture over two trays?
280
00:15:45,440 --> 00:15:47,360
I've got all mine on one tray.
281
00:15:47,360 --> 00:15:48,400
They've only got...
282
00:15:50,000 --> 00:15:53,360
I'm a bit confused.
It's super...it's super thin.
283
00:15:53,360 --> 00:15:54,920
BEN: Just think how his looked,
Timmy.
284
00:15:54,920 --> 00:15:55,960
Yeah.
285
00:15:55,960 --> 00:15:57,800
Just think how his looked, mate.
I mean, that's thin.
286
00:15:57,800 --> 00:15:58,800
Yeah, then...
287
00:15:58,800 --> 00:16:01,280
Yeah, I'm just going
to trust my gut.
288
00:16:04,040 --> 00:16:06,920
I don't think I've got enough time
to be able to redo all this.
289
00:16:06,920 --> 00:16:09,280
I just have to trust my gut
and keep going.
290
00:16:14,120 --> 00:16:17,480
LAURA: Great work, Audra.
Keep up that speed.
291
00:16:17,480 --> 00:16:19,560
Audra.
AUDRA: Hey.
292
00:16:19,560 --> 00:16:20,880
How are you travelling?
How are you?
293
00:16:20,880 --> 00:16:22,560
I'm good. Travelling alright,
actually.
294
00:16:22,560 --> 00:16:24,280
Um, yeah.
295
00:16:24,280 --> 00:16:26,440
What happened with...what happened
with your tuile?
296
00:16:26,440 --> 00:16:28,360
So I put all of it on one tray.
297
00:16:28,360 --> 00:16:30,600
So, I just chucked some
onto the other tray
298
00:16:30,600 --> 00:16:31,840
and thinned it out. Yeah.
299
00:16:31,840 --> 00:16:33,800
Um, I don't want
to be the bearer of bad news...
300
00:16:33,800 --> 00:16:35,440
Am I behind?
..but you've fallen behind, yeah.
301
00:16:37,000 --> 00:16:38,680
You've just got to find another gear.
OK, alright.
302
00:16:38,680 --> 00:16:39,840
OK.
Good luck.
303
00:16:39,840 --> 00:16:42,160
Good luck, Audra.
Thank you. Thank you, guys.
Thank you.
304
00:16:44,160 --> 00:16:45,760
THEO: Looks like good bread, Rue.
305
00:16:45,760 --> 00:16:47,600
RUE: Did you make it?
Yeah.
306
00:16:47,600 --> 00:16:48,680
(CHUCKLES)
307
00:16:50,960 --> 00:16:53,800
SARAH: Just starting
on my pastry cream now.
308
00:16:53,800 --> 00:16:58,880
So, just, uh, really need to stay
focused and keep on top of it all.
309
00:17:00,000 --> 00:17:02,400
The sourdough pastry cream
is the base of this dish.
310
00:17:04,200 --> 00:17:07,560
It really holds everything together,
both in flavour,
311
00:17:07,560 --> 00:17:09,960
but also as the structure
of the dish.
312
00:17:11,240 --> 00:17:13,800
Blayne's pastry cream was velvety,
313
00:17:13,800 --> 00:17:17,680
creamy and had the right amount
of sourdough flavour coming through.
314
00:17:18,960 --> 00:17:20,680
To achieve that,
315
00:17:20,680 --> 00:17:24,040
I mix together sourdough and milk...
316
00:17:24,040 --> 00:17:25,760
Oh.
317
00:17:27,520 --> 00:17:29,160
..and allow it to infuse.
318
00:17:32,040 --> 00:17:33,040
Infuse.
319
00:17:36,320 --> 00:17:37,520
SARAH: Once it's infused...
320
00:17:39,200 --> 00:17:41,400
..I add in all
of the ingredients
321
00:17:41,400 --> 00:17:43,680
into the pot, and I'm going
to start to cook this.
322
00:17:43,680 --> 00:17:45,160
"Transfer..."
323
00:17:46,440 --> 00:17:48,280
"..then lowering it
as it starts to thicken,
324
00:17:48,280 --> 00:17:50,480
"bring the mixture to 85."
325
00:17:54,040 --> 00:17:56,080
JEAN-CHRISTOPHE: You know
how to cook your cream pat, yeah?
326
00:17:56,080 --> 00:17:57,520
RUE: Yes, yes.
Right.
327
00:17:57,520 --> 00:17:58,920
You know what you want
in terms of texture?
328
00:17:58,920 --> 00:18:00,120
Yeah.
Right.
329
00:18:00,120 --> 00:18:02,000
Thick.
Right.
330
00:18:04,200 --> 00:18:05,720
Yeah.
331
00:18:05,720 --> 00:18:07,000
Because when they're heating it,
332
00:18:07,000 --> 00:18:09,120
and if they're not heating
and stirring well,
333
00:18:09,120 --> 00:18:11,240
and they're getting it over temp
and under temp,
334
00:18:11,240 --> 00:18:13,000
and they add it over the eggs,
I reckon they might...
335
00:18:13,000 --> 00:18:14,080
Curdle it.
336
00:18:15,680 --> 00:18:17,160
I can really smell the bread.
337
00:18:20,040 --> 00:18:21,800
We'll be able to taste
if the eggs cook too much.
338
00:18:21,800 --> 00:18:23,280
Yeah, yeah.
339
00:18:24,960 --> 00:18:27,760
DEPINDER: Looks nice and smooth
and creamy.
340
00:18:29,080 --> 00:18:30,440
LAURA: Yes, Sarah.
DARRSH: That's it.
341
00:18:30,440 --> 00:18:32,760
(CHEERING AND APPLAUSE)
342
00:18:32,760 --> 00:18:36,240
It's looking nice.
The texture is looking good.
343
00:18:36,240 --> 00:18:39,680
Tastes good.
Got to get this to chill down.
344
00:18:39,680 --> 00:18:42,360
So, um, whisking in my cold butter.
345
00:18:45,880 --> 00:18:48,520
I'm really happy
with my sourdough pastry cream.
346
00:18:48,520 --> 00:18:51,880
It has that beautiful, creamy,
delicious texture.
347
00:19:01,160 --> 00:19:02,440
SAMIRA: Keep pushing, Audra.
348
00:19:04,120 --> 00:19:05,400
RUE: Ooh!
349
00:19:05,400 --> 00:19:07,120
Damn. I'm getting some muscles.
350
00:19:07,120 --> 00:19:08,600
(CHUCKLES)
351
00:19:08,600 --> 00:19:11,840
I've been known to make some good
desserts in this kitchen.
352
00:19:13,720 --> 00:19:16,800
Pastry cream is something
that I've also made a few times.
353
00:19:16,800 --> 00:19:19,760
DARRSH: You've done this before,
yeah? Trust your instincts.
354
00:19:24,440 --> 00:19:26,640
DECLAN: Hers is so much thicker
than anybody else's.
355
00:19:33,480 --> 00:19:35,040
Yeah.
LAURA: Yeah, hers is very thick.
356
00:19:38,240 --> 00:19:42,480
So, I'm looking at my pastry cream
and something's not right.
357
00:19:43,680 --> 00:19:45,240
Oh! Sorry.
358
00:19:46,400 --> 00:19:49,680
When I added the butter,
it went thick really quick.
359
00:19:49,680 --> 00:19:51,520
That's never happened to me before.
360
00:19:55,240 --> 00:19:57,120
I taste it.
361
00:19:57,120 --> 00:19:58,240
It tastes fine.
362
00:19:58,240 --> 00:19:59,720
Ooh.
363
00:20:01,200 --> 00:20:02,640
I think I should be OK.
364
00:20:07,480 --> 00:20:08,560
Great work.
365
00:20:10,880 --> 00:20:13,400
That's it. Keep that hustle going,
alright?
366
00:20:13,400 --> 00:20:15,000
Yep.
367
00:20:16,000 --> 00:20:20,960
Pretty simple here, crew. Five
perfect plates in just 45 minutes.
368
00:20:20,960 --> 00:20:23,080
(CHEERING)
Let's go, guys.
369
00:20:36,000 --> 00:20:37,200
OK.
370
00:20:38,600 --> 00:20:40,960
Strawberry gum oil.
371
00:20:40,960 --> 00:20:42,560
Glucose.
372
00:20:42,560 --> 00:20:46,080
I need to move on to
my strawberry gum emulsion.
373
00:20:46,080 --> 00:20:47,920
Strawberry gum can be
quite powerful,
374
00:20:47,920 --> 00:20:50,320
so it really needs to have
that right balance of flavour.
375
00:20:50,320 --> 00:20:53,840
It's really floral and fresh.
376
00:20:53,840 --> 00:20:56,360
First,
I take my strawberry gum leaves.
377
00:20:56,360 --> 00:21:02,200
I add them to my mixer with some oil
and blitz until this is infused.
378
00:21:04,800 --> 00:21:07,760
Now I have to slow down
and bring everything together.
379
00:21:07,760 --> 00:21:09,720
LAURA: Slow and steady.
380
00:21:09,720 --> 00:21:13,360
Because if I pour the oil
too quickly,
381
00:21:13,360 --> 00:21:14,960
this emulsion will split.
382
00:21:18,600 --> 00:21:20,000
Is this an important bit?
Yeah.
383
00:21:20,000 --> 00:21:21,560
This is the pouring.
Yeah.
384
00:21:21,560 --> 00:21:23,040
She's doing it well, though.
385
00:21:23,040 --> 00:21:24,960
Slow and steady.
Yeah.
386
00:21:24,960 --> 00:21:28,200
I've been trying to stay calm
throughout this entire cook.
387
00:21:33,480 --> 00:21:34,480
WOMAN: Slow. Slow. Slow.
388
00:21:36,800 --> 00:21:39,480
But right now, my heart is racing.
389
00:21:39,480 --> 00:21:42,840
I only have one chance
to get this right.
390
00:21:45,600 --> 00:21:47,880
Oh, it looks good, Sarah.
Great work.
That's all good.
391
00:21:47,880 --> 00:21:51,200
Yeah, good stuff. You're a weapon.
Good emulsifying.
392
00:21:52,200 --> 00:21:55,600
My strawberry gum emulsion is
so beautiful.
393
00:21:55,600 --> 00:21:58,040
It smells and looks like Blayne's.
394
00:21:59,400 --> 00:22:00,440
Nice.
395
00:22:00,440 --> 00:22:03,360
Now there is 40 minutes left
on the clock. I feel very focused.
396
00:22:03,360 --> 00:22:07,560
I'm pushing through the elements
and I'm staying on track.
397
00:22:07,560 --> 00:22:09,760
Nice work, Sarah.
That looks really good.
398
00:22:14,000 --> 00:22:16,600
AUDRA: Emulsion is so foreign to me.
399
00:22:16,600 --> 00:22:21,240
I'm just looking at the recipe
and just reading it word by word.
400
00:22:32,320 --> 00:22:35,120
Chef, can I ask you a question?
401
00:22:40,280 --> 00:22:42,600
So, Chef, my emulsion's really thin.
Yes.
402
00:22:42,600 --> 00:22:43,960
Is there any saving this?
403
00:22:43,960 --> 00:22:46,200
Let me have a look, maybe.
404
00:22:48,720 --> 00:22:50,640
Does it say in the recipe
the thickness that it should be?
405
00:22:50,640 --> 00:22:52,800
Yeah, that's...
That's really thin.
That's really thin, yeah.
406
00:23:07,720 --> 00:23:09,200
OK. Alright.
407
00:23:09,200 --> 00:23:10,680
Alright.
408
00:23:12,560 --> 00:23:16,080
My heart is sinking lower and lower
and lower.
409
00:23:16,080 --> 00:23:18,600
I feel like my time
in the competition
410
00:23:18,600 --> 00:23:20,800
is slowly slipping away.
411
00:23:20,800 --> 00:23:23,000
Hm. How am I going to do this?
412
00:23:23,000 --> 00:23:24,040
The pressure's on.
413
00:23:24,040 --> 00:23:25,800
You have 30 minutes left.
414
00:23:25,800 --> 00:23:28,120
ANDY: Let's go, everybody!
Final push here.
415
00:23:28,120 --> 00:23:29,360
Let's go, guys!
416
00:23:34,000 --> 00:23:36,800
I've got such little time left.
417
00:23:36,800 --> 00:23:38,760
I really need to turn this around.
418
00:23:38,760 --> 00:23:42,480
The emulsion's just not emulsifying.
419
00:23:44,840 --> 00:23:46,960
Has it split?
Yeah.
420
00:23:51,840 --> 00:23:53,920
ALANA: It's a real
pressure point here
421
00:23:53,920 --> 00:23:55,880
with this strawberry gum emulsion.
422
00:23:55,880 --> 00:23:58,560
I can see that Sarah's actually
nailed hers.
423
00:24:00,000 --> 00:24:02,720
But the other three
are really struggling.
424
00:24:02,720 --> 00:24:04,160
LAURA: How's that looking, Ruth?
425
00:24:05,360 --> 00:24:06,720
Like liquid.
426
00:24:07,720 --> 00:24:09,160
They're all stirring too fast.
427
00:24:09,160 --> 00:24:11,680
They're not allowing
the first bit to incorporate.
428
00:24:11,680 --> 00:24:14,040
So the egg, the glucose,
429
00:24:14,040 --> 00:24:16,160
they're just not incorporating
that first.
430
00:24:16,160 --> 00:24:17,160
Like, you would...
431
00:24:17,160 --> 00:24:19,520
It's a mayonnaise...
Yeah, of course.
..but it's a sweet mayonnaise.
432
00:24:19,520 --> 00:24:20,600
It's a hard one.
433
00:24:20,600 --> 00:24:22,720
Just keep going. Don't worry.
I gotta.
434
00:24:22,720 --> 00:24:25,240
Can't go home like this. Seriously.
435
00:24:25,240 --> 00:24:28,400
If they can't get that strawberry
gum emulsion on the plate
properly...
436
00:24:28,400 --> 00:24:30,560
How much of...
437
00:24:30,560 --> 00:24:33,480
..the whole balance of the dish
could be really thrown out.
438
00:24:33,480 --> 00:24:35,520
50g of glucose.
439
00:24:37,040 --> 00:24:38,760
Where's my glucose?
440
00:24:38,760 --> 00:24:40,600
Anyone seen my... Oh, there it is.
441
00:24:40,600 --> 00:24:43,240
I've still got half a jug
of the strawberry gum oil.
442
00:24:43,240 --> 00:24:46,480
I'm going to use it
and make half a batch.
443
00:24:49,080 --> 00:24:51,440
If she doesn't get it right
this time, that's it.
Yeah.
444
00:24:55,280 --> 00:24:57,440
LAURA: Tim, just think about it.
445
00:24:57,440 --> 00:24:58,920
SNEZ: Can you redo it?
446
00:24:58,920 --> 00:25:02,280
Uh, no, I don't have enough,
um, oil.
447
00:25:03,440 --> 00:25:04,960
I'm starting to get worried.
448
00:25:04,960 --> 00:25:07,640
I cannot serve this split emulsion
on the dish.
449
00:25:07,640 --> 00:25:09,000
It'll send me home.
450
00:25:10,400 --> 00:25:13,600
I don't know if there's a way
I can fix it.
451
00:25:14,680 --> 00:25:16,560
Think about what happens
when you split a mayo.
452
00:25:16,560 --> 00:25:18,000
Um...
453
00:25:20,600 --> 00:25:25,640
I am in this competition
for a couple of reasons.
454
00:25:25,640 --> 00:25:28,600
One,
to show my boys about resilience,
455
00:25:28,600 --> 00:25:32,200
not giving up
and following your dreams.
456
00:25:32,200 --> 00:25:34,200
But I'm also back for me.
457
00:25:34,200 --> 00:25:35,200
OK.
458
00:25:36,240 --> 00:25:38,520
Um, let's see.
459
00:25:38,520 --> 00:25:41,520
Just to build my own confidence
in cooking back up again
460
00:25:41,520 --> 00:25:45,280
and show that I still belong
in this beautiful building.
461
00:25:47,760 --> 00:25:50,960
I need to trust my intuition
on this.
462
00:25:50,960 --> 00:25:53,320
So I'm going to add two egg yolks,
463
00:25:53,320 --> 00:25:56,640
a little bit of xanthan gum
and a spoonful of glucose.
464
00:25:58,560 --> 00:25:59,600
May work.
465
00:26:01,480 --> 00:26:02,880
I turn on the mixer...
466
00:26:04,480 --> 00:26:07,680
..slowly start drizzling
the split emulsion back in...
467
00:26:08,880 --> 00:26:09,880
Push, mate.
468
00:26:11,520 --> 00:26:14,720
..and I'm just hoping for the best.
469
00:26:20,720 --> 00:26:21,720
Yes, Timmy.
470
00:26:24,640 --> 00:26:26,000
Come on.
(CHEERING)
471
00:26:27,520 --> 00:26:29,320
Yeah!
472
00:26:29,320 --> 00:26:30,640
It thickens.
473
00:26:30,640 --> 00:26:32,400
Yes!
474
00:26:34,160 --> 00:26:36,960
I cannot believe this has worked.
475
00:26:36,960 --> 00:26:38,400
I've saved this emulsion.
476
00:26:38,400 --> 00:26:39,880
You bloody beauty!
477
00:26:39,880 --> 00:26:41,520
I think he got it.
478
00:26:41,520 --> 00:26:43,200
Problem sorted.
Problem sorted, yeah. Good.
479
00:26:43,200 --> 00:26:44,920
(SHRIEKS)
480
00:26:44,920 --> 00:26:46,360
Are you happy?
Yes.
481
00:26:46,360 --> 00:26:48,280
Awesome. Love your work.
482
00:26:50,120 --> 00:26:52,160
Keep that pace going.
483
00:26:52,160 --> 00:26:53,600
Come on, Rue. Let's go.
484
00:26:53,600 --> 00:26:55,080
Oh, I'm so jealous.
485
00:26:56,360 --> 00:26:57,400
Concentrate, Rue.
486
00:26:58,680 --> 00:26:59,840
(RUE GROANS)
487
00:26:59,840 --> 00:27:01,920
Rue, ask him how he fixed it.
488
00:27:01,920 --> 00:27:03,160
Rue, Rue.
489
00:27:03,160 --> 00:27:05,920
Ask Tim, Rue.
Tim, how did you fix it?
490
00:27:05,920 --> 00:27:08,760
Pour it into a jug,
add a couple more egg yolks,
491
00:27:08,760 --> 00:27:11,000
a little bit of xanthan gum
and a little bit of glucose.
492
00:27:11,000 --> 00:27:13,800
And then just drizzle that back in
nice and slowly.
493
00:27:13,800 --> 00:27:15,440
OK.
494
00:27:15,440 --> 00:27:17,160
Speed five. It'll work.
495
00:27:34,120 --> 00:27:35,120
Feeling good.
496
00:27:35,120 --> 00:27:36,280
I think I've just got to muscle on.
497
00:27:36,280 --> 00:27:39,440
I've got two more elements,
just two more elements
498
00:27:39,440 --> 00:27:41,400
and then I can start plating up.
499
00:27:42,960 --> 00:27:44,120
Ooh!
500
00:27:45,360 --> 00:27:47,760
I'm just watching this emulsion
and...
501
00:27:47,760 --> 00:27:49,160
Oh.
502
00:27:49,160 --> 00:27:51,280
..it's still split.
503
00:27:51,280 --> 00:27:52,720
(SIGHS HEAVILY)
504
00:27:57,000 --> 00:27:58,960
Oh! That's crap.
505
00:28:00,120 --> 00:28:01,720
I'm in such a panic mode.
506
00:28:04,720 --> 00:28:06,960
My emulsion is whack.
507
00:28:06,960 --> 00:28:11,880
No, like, no, this can't, like,
this cannot be happening to me.
508
00:28:13,880 --> 00:28:16,720
I just have to move on
to my other elements,
509
00:28:16,720 --> 00:28:19,840
otherwise I will not even have one
plated dish.
510
00:28:23,960 --> 00:28:28,440
OK, guys, leave some time to plate.
10 minutes to go.
511
00:28:37,360 --> 00:28:39,720
My elderflower crisps.
They're looking beautiful.
512
00:28:40,840 --> 00:28:42,920
The batter is really fine.
513
00:28:42,920 --> 00:28:46,240
And I can still see the flowers,
but they're super crisp
514
00:28:46,240 --> 00:28:50,320
and I need to quickly finish up
my balsamic gel.
515
00:28:53,040 --> 00:28:56,280
I want to blend this into
a smooth puree.
516
00:28:58,400 --> 00:28:59,520
It's thick.
517
00:29:03,880 --> 00:29:05,720
I think so.
Yeah.
518
00:29:09,040 --> 00:29:12,000
I've got five dishes to get out,
that all need to be consistent.
519
00:29:12,000 --> 00:29:17,720
I remember Blayne's dish looks like
a blooming flower on the plate.
520
00:29:20,600 --> 00:29:24,160
I'm weighing out my pastry cream.
I need exactly 25g.
521
00:29:32,400 --> 00:29:35,720
I add in a teaspoon of
the strawberry gum emulsion on top.
522
00:29:44,040 --> 00:29:45,240
TIM: Last few minutes.
523
00:29:46,360 --> 00:29:49,360
Biggest concern is with
the thickness of my tuile.
524
00:29:49,360 --> 00:29:50,840
But I have to get these on.
525
00:29:50,840 --> 00:29:52,600
They're going to add that real
crunch factor
526
00:29:52,600 --> 00:29:53,680
that the dessert needs.
527
00:29:53,680 --> 00:29:55,520
(EXHALES SHARPLY)
528
00:29:59,760 --> 00:30:01,160
RUE: Ah, Jesus.
529
00:30:03,200 --> 00:30:07,640
My pastry cream is quite heavy
and thick.
530
00:30:08,720 --> 00:30:14,000
I'm using all my guns to squeeze
that pastry cream out.
531
00:30:16,120 --> 00:30:17,840
Something's just not right.
532
00:30:22,120 --> 00:30:23,720
Ah, it's getting worse.
533
00:30:35,720 --> 00:30:36,760
Oh.
534
00:30:38,720 --> 00:30:41,120
Something's just not right.
535
00:30:44,120 --> 00:30:47,400
My pastry cream is quite thick.
536
00:30:48,840 --> 00:30:50,280
I am very concerned.
537
00:30:50,280 --> 00:30:53,360
It's pretty much like the base
and the foundation of that dish.
538
00:30:54,720 --> 00:30:58,720
On top of that,
my emulsion is still split.
539
00:30:58,720 --> 00:31:03,840
The textures will be completely off,
so I am a little bit worried.
540
00:31:10,520 --> 00:31:11,600
Oh.
541
00:31:11,600 --> 00:31:12,880
LAURA: This is chaos.
542
00:31:24,160 --> 00:31:25,480
(ALL GROAN)
543
00:31:25,480 --> 00:31:28,160
That's liquid.
That is not a gel.
544
00:31:29,160 --> 00:31:31,920
AUDRA: Oh, no, that's not right.
545
00:31:31,920 --> 00:31:33,880
This is not the right consistency.
546
00:31:33,880 --> 00:31:37,000
There is absolutely no time
to fix that.
547
00:31:37,000 --> 00:31:40,000
I still want this balsamic component
to be on the plate,
548
00:31:40,000 --> 00:31:41,920
so I decide to change the way
I plate.
549
00:31:41,920 --> 00:31:46,680
I start off with piping out
the sourdough pastry cream
550
00:31:46,680 --> 00:31:48,960
to create a little moat
in the middle of the plate,
551
00:31:48,960 --> 00:31:52,040
so that the balsamic gel
doesn't run.
552
00:31:54,280 --> 00:31:56,840
There's a high chance I could be
in trouble and going home.
553
00:31:58,880 --> 00:32:01,160
Times are running out.
Three minutes to go.
554
00:32:04,240 --> 00:32:05,760
Yes, Rue. Keep going.
555
00:32:09,520 --> 00:32:13,440
RUE: This looks nothing like
Blayne's dish.
556
00:32:13,440 --> 00:32:16,560
I'm just hoping
the flavours are there.
557
00:32:24,040 --> 00:32:26,360
You need to finish in 10...
558
00:32:26,360 --> 00:32:28,960
(OTHERS JOIN IN) ..nine, eight,
559
00:32:28,960 --> 00:32:31,960
seven, six, five,
560
00:32:31,960 --> 00:32:34,240
four, three,
561
00:32:34,240 --> 00:32:36,200
two, one.
562
00:32:36,200 --> 00:32:37,560
That's it.
563
00:32:43,520 --> 00:32:45,560
Oh, it's done.
564
00:32:45,560 --> 00:32:47,320
I think I've got all elements,
565
00:32:47,320 --> 00:32:50,920
whether they're in the state they're
supposed to be, I don't know.
566
00:32:50,920 --> 00:32:53,280
So I'm really worried. I really am.
567
00:32:55,120 --> 00:32:59,680
Just a little bit emotional
because I make desserts.
568
00:32:59,680 --> 00:33:03,400
And it would be such a bummer
to leave on a dessert, you know.
569
00:33:04,400 --> 00:33:07,120
But I think I just put
so much pressure on myself.
570
00:33:07,120 --> 00:33:10,000
If I do leave today,
I will leave with my head held high,
571
00:33:10,000 --> 00:33:13,840
but hopefully, um,
that's not the case.
572
00:33:13,840 --> 00:33:14,920
Yeah.
573
00:33:23,160 --> 00:33:24,200
Hi.
574
00:33:24,200 --> 00:33:25,360
Hi, Sarah.
575
00:33:25,360 --> 00:33:27,040
Wow.
576
00:33:27,040 --> 00:33:28,680
I'm shocked as well!
577
00:33:30,760 --> 00:33:33,440
POH: Holy moly.
578
00:33:33,440 --> 00:33:35,760
SOFIA: Alright, you can finish
your dish now, Sarah.
579
00:33:51,320 --> 00:33:53,240
Thanks, Sarah.
These look incredible.
580
00:33:53,240 --> 00:33:55,120
We're gonna taste them.
Awesome. Enjoy.
581
00:34:02,040 --> 00:34:03,920
BLAYNE: I think all
the little elements look
582
00:34:03,920 --> 00:34:06,080
really, really lovely from,
from just looking at it.
583
00:34:29,760 --> 00:34:31,400
This is really close,
if not perfectly,
584
00:34:31,400 --> 00:34:34,080
to what mine is in every single way.
585
00:34:35,480 --> 00:34:37,560
Especially with the amount of time
and the amount of pressure
586
00:34:37,560 --> 00:34:39,760
and all the things that had to go
right to achieve that
587
00:34:39,760 --> 00:34:41,040
is very, very impressive.
588
00:34:42,760 --> 00:34:44,560
I think looking at your plate,
Blayne,
589
00:34:44,560 --> 00:34:47,360
the fact that you've
completely polished that off!
590
00:34:47,360 --> 00:34:49,440
That is the ultimate compliment.
591
00:34:50,600 --> 00:34:52,040
And can I just point out the detail?
592
00:34:52,040 --> 00:34:54,040
Look how perfectly she's fried
these little flowers.
593
00:34:54,040 --> 00:34:58,040
You still see the stem and
the separation of each little bloom.
594
00:34:58,040 --> 00:34:59,440
It's so beautiful.
595
00:35:01,200 --> 00:35:03,240
I think the lovely thing for me is
596
00:35:03,240 --> 00:35:06,360
that beautiful brightness
of the strawberry sorbet.
597
00:35:08,520 --> 00:35:11,440
That really does play against
that kind of bubble gummy flavour of
598
00:35:11,440 --> 00:35:13,040
the strawberry gum.
599
00:35:13,040 --> 00:35:15,720
And then it just all gets
pulled back
600
00:35:15,720 --> 00:35:18,160
by all of that kind of
bready goodness
601
00:35:18,160 --> 00:35:20,040
that you've got from
your sourdough tuile.
602
00:35:21,120 --> 00:35:22,520
She should be so proud.
603
00:35:24,480 --> 00:35:27,000
She is so calm.
604
00:35:27,000 --> 00:35:30,520
It was a delight watching Sarah
cooking.
605
00:35:31,880 --> 00:35:35,720
And she came up on time
with something
606
00:35:35,720 --> 00:35:38,800
which is, for me, impeccable.
607
00:35:44,040 --> 00:35:47,040
AUDRA: I was behind throughout
the entire cook.
608
00:35:47,040 --> 00:35:48,440
So many things went wrong.
609
00:35:49,960 --> 00:35:50,960
Audra.
610
00:35:50,960 --> 00:35:55,600
Now presenting my dish,
I am actually freaking out.
611
00:35:56,600 --> 00:35:58,520
I'm pretty certain
I'm going home today.
612
00:36:05,000 --> 00:36:06,360
ANNOUNCER: In the mood to cook?
613
00:36:06,360 --> 00:36:08,920
Grab your aprons
and try these delicious,
614
00:36:08,920 --> 00:36:12,720
MasterChef-approved recipes
on 10Play.
615
00:36:33,320 --> 00:36:35,600
Voila. Thank you.
Amazing.
616
00:36:35,600 --> 00:36:38,200
Enjoy.
Thanks, Audra. Well done.
Thank you.
617
00:36:38,200 --> 00:36:39,760
Thank you.
618
00:36:42,480 --> 00:36:45,400
Guys, what do you think of Audra's
dishes?
619
00:36:49,040 --> 00:36:50,160
Pretty on point.
620
00:36:50,160 --> 00:36:52,960
Yeah, there's a lot of consistency
in the plating.
621
00:36:52,960 --> 00:36:55,920
Some of the best quenelles done
to start with.
622
00:36:55,920 --> 00:36:59,840
The only thing that is missing
is really the balsamic gel.
623
00:36:59,840 --> 00:37:02,680
So obviously that's fallen short.
And it's liquid.
624
00:37:08,240 --> 00:37:09,240
Wow.
625
00:37:18,240 --> 00:37:21,120
What a stunning effort from Audra.
626
00:37:23,280 --> 00:37:24,680
I thought she was in trouble.
627
00:37:26,040 --> 00:37:30,120
This is the thing that is
so fascinating about pressure tests.
628
00:37:30,120 --> 00:37:32,920
I think the most outstanding thing
for me is that sorbet.
629
00:37:32,920 --> 00:37:36,400
It is deep with the colour of
the strawberries.
630
00:37:36,400 --> 00:37:38,840
Really punching
with strawberry flavour.
631
00:37:38,840 --> 00:37:42,040
I love the sourdough pastry cream.
632
00:37:42,040 --> 00:37:45,840
I think texturally and flavour-wise
it's absolutely spot-on,
633
00:37:45,840 --> 00:37:47,360
comparing it to yours.
Yep.
634
00:37:47,360 --> 00:37:50,520
I really, really love how Audra
adapted the dish
635
00:37:50,520 --> 00:37:52,840
because of the mistake
with the balsamic gel.
636
00:37:52,840 --> 00:37:56,240
It was really clever and it actually
saved everything there,
637
00:37:56,240 --> 00:37:59,400
and it was really good for her
to do that and think about that.
638
00:37:59,400 --> 00:38:03,040
Everything else apart from the
balsamic was, to me, almost spot-on.
639
00:38:04,160 --> 00:38:05,520
Amazing.
640
00:38:05,520 --> 00:38:07,880
Very, very happy for Audra
641
00:38:07,880 --> 00:38:11,000
because I think at one stage
she pretty much
642
00:38:11,000 --> 00:38:12,840
had one foot out the door,
she thought.
643
00:38:12,840 --> 00:38:13,840
Yeah.
644
00:38:13,840 --> 00:38:16,800
And to come back and produce a plate
of food that looks and tastes
645
00:38:16,800 --> 00:38:18,960
so close to yours,
646
00:38:18,960 --> 00:38:21,520
she's a danger in pressure tests,
I say.
647
00:38:26,760 --> 00:38:27,880
Here he is.
648
00:38:29,400 --> 00:38:32,200
I'm worried about the thickness
of that tuile.
649
00:38:32,200 --> 00:38:33,880
And just that delicate finesse.
650
00:38:35,040 --> 00:38:38,760
Mine doesn't look as beautiful
as Blayne's did,
651
00:38:38,760 --> 00:38:41,200
but I'm hoping for the best.
652
00:38:42,200 --> 00:38:44,280
SOFIA: Two, three, four, five.
653
00:38:53,040 --> 00:38:55,160
Thanks so much for that.
Thanks, guys.
654
00:38:55,160 --> 00:38:56,960
Enjoy.
Thank you, Tim.
Thank you. Thanks so much.
655
00:39:00,160 --> 00:39:03,680
Uh, maybe some obvious differences,
but what do we think?
656
00:39:03,680 --> 00:39:06,840
Um, I think the tuile is
a little bit thicker.
657
00:39:08,360 --> 00:39:11,120
It is on the heftier side
of the scale,
658
00:39:11,120 --> 00:39:13,400
but so is everything, in a weird way.
659
00:39:13,400 --> 00:39:15,160
So maybe the balance is still there.
660
00:39:16,920 --> 00:39:18,120
Thank you.
661
00:39:42,040 --> 00:39:44,880
The sorbet is vibrant.
It's delicious.
662
00:39:46,360 --> 00:39:49,280
It's fresh, it's stunning.
663
00:39:51,840 --> 00:39:54,200
The creme pat I think is top.
664
00:39:57,120 --> 00:40:01,600
But this is where I'm sitting on top
of the fence.
665
00:40:01,600 --> 00:40:07,160
I am particularly not impressed with
the strawberry gum emulsion.
666
00:40:07,160 --> 00:40:08,800
Mm-hm. Yeah.
667
00:40:10,520 --> 00:40:12,000
It's like eating margarine.
668
00:40:14,000 --> 00:40:17,520
Like he's tried to get it back
so, so hard
669
00:40:17,520 --> 00:40:20,640
and he's probably gone too far.
It's really stiff.
670
00:40:20,640 --> 00:40:23,040
Because he's added overload of
glucose,
671
00:40:23,040 --> 00:40:26,000
more egg yolks
and also some xanthan.
672
00:40:26,000 --> 00:40:28,360
The flavour is well off.
Mm-hm.
673
00:40:28,360 --> 00:40:32,920
The emulsion did taste pretty much
kind of like egg.
674
00:40:32,920 --> 00:40:34,000
Yeah.
675
00:40:34,000 --> 00:40:36,000
It lost its strawberry gum flavour
there.
676
00:40:37,600 --> 00:40:40,560
But well done for him adapting
and trying anyway
677
00:40:40,560 --> 00:40:42,600
and pulling something out of the hat
to get it on the plate.
678
00:40:44,120 --> 00:40:45,760
This is a dish of textures.
679
00:40:45,760 --> 00:40:49,280
Obviously he had a bit of a struggle
with that strawberry gum emulsion,
680
00:40:49,280 --> 00:40:52,680
but I think where it starts
to fall apart a little bit is,
681
00:40:52,680 --> 00:40:53,840
of course, the tuile.
682
00:40:53,840 --> 00:40:55,280
Yes, they're a bit thicker,
683
00:40:55,280 --> 00:40:58,400
but he's also probably plated
twice the amount of tuile
684
00:40:58,400 --> 00:40:59,760
you have on the plate,
685
00:40:59,760 --> 00:41:03,240
so it's almost quadruple
the amount of biscuit on the plate.
686
00:41:03,240 --> 00:41:04,720
Yeah, yeah.
687
00:41:04,720 --> 00:41:07,520
You look around everyone's plate and
there's still so much of it left.
688
00:41:07,520 --> 00:41:08,680
Yeah.
689
00:41:10,280 --> 00:41:12,640
I've got a little door wedge.
690
00:41:12,640 --> 00:41:16,240
Unfortunately, when you get
a big piece like that,
691
00:41:16,240 --> 00:41:18,120
it's an overload of sweetness
692
00:41:18,120 --> 00:41:20,640
because it hasn't been taken
really nice and dark
693
00:41:20,640 --> 00:41:22,560
where you get that nutty
characteristic
694
00:41:22,560 --> 00:41:25,760
that really accentuates
that sourdough flavour in there.
695
00:41:25,760 --> 00:41:27,520
There are positives
and negatives to this one.
696
00:41:29,000 --> 00:41:31,240
We're just gonna have to see
where big Timmy ends up.
697
00:41:46,560 --> 00:41:49,280
Hi, Rue.
Hello, Rue.
Hi.
698
00:41:49,280 --> 00:41:52,320
I really feel like
this pressure test
699
00:41:52,320 --> 00:41:55,240
was supposed to be something
that was made for me.
700
00:41:59,400 --> 00:42:02,200
And I just feel like
I've really let myself down.
701
00:42:04,600 --> 00:42:08,920
Hopefully, there is enough
in the dish to save me today.
702
00:42:10,240 --> 00:42:12,880
Thanks very much, Rue.
We're going to taste your food.
703
00:42:12,880 --> 00:42:15,160
Thank you so much.
Thank you, Rue.
Thanks, Rue.
704
00:42:26,560 --> 00:42:27,920
Oh, wow.
705
00:42:41,920 --> 00:42:44,440
The strawberry sorbet is legit.
706
00:42:46,240 --> 00:42:48,880
That's going off your pass
any day of the week, I reckon.
707
00:42:48,880 --> 00:42:50,600
100%.
It's unbelievable.
Yep.
708
00:42:50,600 --> 00:42:53,800
And then again, how well
she has baked these tuiles.
709
00:42:53,800 --> 00:42:55,720
They are absolutely perfect.
710
00:42:55,720 --> 00:42:57,600
I love them, I love them,
I love them.
711
00:42:59,080 --> 00:43:01,520
I love her elderflower.
712
00:43:01,520 --> 00:43:03,400
It doesn't taste of oil at all.
713
00:43:03,400 --> 00:43:06,240
You can actually still taste
a little hint of bitterness
714
00:43:06,240 --> 00:43:08,680
from the elderflower,
which is really nice,
715
00:43:08,680 --> 00:43:12,280
but I think
where she's fallen short most
716
00:43:12,280 --> 00:43:16,360
is her sourdough creme patissiere
is definitely overcooked.
717
00:43:18,480 --> 00:43:22,440
It's almost got sort of like
a bechamel-y flavour to it.
718
00:43:22,440 --> 00:43:23,440
Yeah.
719
00:43:23,440 --> 00:43:27,120
And also can't really see or taste
the strawberry gum emulsion.
720
00:43:28,440 --> 00:43:29,760
Mm-hm. Yeah.
721
00:43:29,760 --> 00:43:32,760
In this, in this regard, I think she
just got in her way a little bit
722
00:43:32,760 --> 00:43:33,880
by the looks of it.
723
00:43:33,880 --> 00:43:35,880
Obviously, no emulsion, really,
724
00:43:35,880 --> 00:43:37,800
um, because it split.
725
00:43:37,800 --> 00:43:40,000
I think that liquid has just kind of
dissipated
726
00:43:40,000 --> 00:43:41,240
into different parts of the plate.
727
00:43:41,240 --> 00:43:43,560
And I honestly couldn't taste it
at all.
728
00:43:45,160 --> 00:43:49,480
I'm really gutted for Rue because
I, I know how much she wants this,
729
00:43:49,480 --> 00:43:52,760
and I know that when she doesn't
put herself under immense pressure,
730
00:43:52,760 --> 00:43:55,120
that's when she absolutely shines.
731
00:44:04,520 --> 00:44:06,480
Blayne, how do you reckon they went?
732
00:44:07,480 --> 00:44:10,320
I thought you did
an absolute fantastic job.
733
00:44:10,320 --> 00:44:13,680
I was really impressed by
the passion you guys cooked with
734
00:44:13,680 --> 00:44:16,120
and the care you put into all of
the ingredients.
735
00:44:16,120 --> 00:44:18,360
And, you know, these are all
very special things to me.
736
00:44:18,360 --> 00:44:21,040
So it was beautiful that you put
that much attention into it.
737
00:44:21,040 --> 00:44:22,680
Yeah, well done. Incredible.
738
00:44:25,320 --> 00:44:30,280
OK, guys, put your hands together
for Chef Blayne Bertoncello.
739
00:44:34,280 --> 00:44:35,920
Oh, Sarah...
740
00:44:35,920 --> 00:44:39,040
Are you alright?
I'm shaking.
741
00:44:39,040 --> 00:44:41,840
Before we get into the nitty gritty,
742
00:44:41,840 --> 00:44:43,800
we want to take two of you
off the table.
743
00:44:47,680 --> 00:44:49,280
Sarah.
Well done.
744
00:44:49,280 --> 00:44:50,280
Wow.
745
00:44:50,280 --> 00:44:53,880
All five of your plates would have
fit right in at Blayne's restaurant.
746
00:44:53,880 --> 00:44:55,480
Wow.
And...
747
00:45:00,080 --> 00:45:02,040
..Audra.
748
00:45:02,040 --> 00:45:03,760
Your sorbet was the best of the day.
749
00:45:03,760 --> 00:45:05,120
No.
Yes!
750
00:45:06,520 --> 00:45:08,680
(APPLAUSE)
751
00:45:08,680 --> 00:45:11,360
I did not expect that.
752
00:45:11,360 --> 00:45:12,840
You're both safe.
753
00:45:18,400 --> 00:45:20,280
Now, that obviously leaves
Rue and Tim.
754
00:45:20,280 --> 00:45:21,400
Yeah.
755
00:45:23,720 --> 00:45:26,200
I know you know that wasn't
an easy cook for either of you.
756
00:45:26,200 --> 00:45:27,400
Yeah.
757
00:45:29,280 --> 00:45:32,240
And even though there were elements
we loved on your plates...
758
00:45:33,680 --> 00:45:35,120
..one of you served us desserts
759
00:45:35,120 --> 00:45:37,400
that had flaws
that were tricky to overlook.
760
00:45:40,760 --> 00:45:45,520
I'm sorry to say
those dishes were made by...
761
00:45:49,560 --> 00:45:51,160
..Rue.
762
00:45:51,160 --> 00:45:53,240
Yeah.
763
00:45:53,240 --> 00:45:55,760
Yeah. You're going home. I'm sorry.
Yeah.
764
00:45:55,760 --> 00:45:58,200
(SOBS)
765
00:46:05,560 --> 00:46:08,800
Rue. Quel dommage. What a shame.
766
00:46:09,760 --> 00:46:12,800
You know what? You are unique.
767
00:46:13,840 --> 00:46:15,760
You've got the most amazing spirit.
768
00:46:17,920 --> 00:46:23,400
And for me, I believe you are
a ray of sunshine in any kitchens.
769
00:46:27,600 --> 00:46:29,040
Bonne chance.
770
00:46:30,160 --> 00:46:31,920
Thank you so much, Chef.
771
00:46:33,960 --> 00:46:37,720
I'm very honoured to have cooked
for you guys.
772
00:46:37,720 --> 00:46:41,120
Like, you know,
just being called back
773
00:46:41,120 --> 00:46:43,240
among, like, such amazing chefs
774
00:46:43,240 --> 00:46:47,000
made me realise I'm also part of
the great people.
775
00:46:47,000 --> 00:46:48,800
Yeah.
Yeah.
776
00:46:48,800 --> 00:46:50,760
Absolutely.
Yeah.
777
00:46:56,240 --> 00:46:59,560
Laura, it seems like
you've really bonded with Rue.
778
00:46:59,560 --> 00:47:02,280
What's it going to be like
without her?
779
00:47:02,280 --> 00:47:06,080
I didn't think I'd get this
emotional. Um...
780
00:47:06,080 --> 00:47:08,280
Oh. I've gotten to know Rue
in such a short time,
781
00:47:08,280 --> 00:47:09,960
and she's been so good to me,
782
00:47:09,960 --> 00:47:13,680
and she doubts herself a lot,
but I don't think she has to,
783
00:47:13,680 --> 00:47:16,040
because she's so incredible
at what she does.
784
00:47:16,040 --> 00:47:18,640
And she should walk out
with her head held very, very high.
785
00:47:19,840 --> 00:47:22,160
And it'll be very exciting
to see what you do next.
786
00:47:22,160 --> 00:47:23,320
Thank you, Laura.
787
00:47:23,320 --> 00:47:25,120
ANDY: It's time to say goodbye.
788
00:47:25,120 --> 00:47:26,880
Yeah. Thank you.
789
00:47:28,720 --> 00:47:31,560
(SPEECH DROWNED OUT)
You did so well.
790
00:47:31,560 --> 00:47:33,720
I am very proud of myself
791
00:47:33,720 --> 00:47:37,200
for even putting myself out
for a second time.
792
00:47:37,200 --> 00:47:38,440
Go get it.
793
00:47:38,440 --> 00:47:42,840
I have learned - I am talented,
and I am skilled.
794
00:47:42,840 --> 00:47:47,520
And I'm hoping
I've left my mark here.
795
00:47:47,520 --> 00:47:49,480
(CHEERING)
796
00:47:49,480 --> 00:47:53,440
Give it up for Rue, everybody.
797
00:47:53,440 --> 00:47:58,200
Hopefully, one day, everyone
will be coming to Rue's Dessert Bar.
798
00:48:02,720 --> 00:48:04,280
ANNOUNCER: Tomorrow night...
799
00:48:04,280 --> 00:48:06,320
Ding-ding-ding-ding!
800
00:48:06,320 --> 00:48:08,920
..it's time to get their skates on...
801
00:48:08,920 --> 00:48:11,000
Let's go.
Whoa! Stay out of the way.
802
00:48:11,000 --> 00:48:13,640
..because this MasterChef fan
favourite...
803
00:48:13,640 --> 00:48:16,320
Oh, my God. The team relay.
804
00:48:16,320 --> 00:48:18,520
Changeover starts now!
805
00:48:18,520 --> 00:48:20,280
..is action-packed.
806
00:48:20,280 --> 00:48:21,840
Where am I going? Where am I going?
807
00:48:21,840 --> 00:48:23,160
Oh, my God, the pressure is on.
808
00:48:23,160 --> 00:48:24,320
I did not even get enough time
809
00:48:24,320 --> 00:48:25,600
to understand the whole dish.
810
00:48:25,600 --> 00:48:26,680
Oh, no!
811
00:48:26,680 --> 00:48:29,080
Oh, man, I can't watch this!
812
00:48:35,080 --> 00:48:37,080
Captions by Red Bee Media
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