1 00:00:07,280 --> 00:00:11,000 You will have 10 minutes to cook your very best dish. 2 00:00:11,000 --> 00:00:14,600 Round one was a sprint to the finish line. 3 00:00:14,600 --> 00:00:16,040 This is wild. 4 00:00:16,040 --> 00:00:20,800 Melanie made the best dish and saved her entire team. 5 00:00:20,800 --> 00:00:24,680 Then the Favourites had the entire night... 6 00:00:24,680 --> 00:00:28,480 Never in the MasterChef kitchen have you had this amount of time before. 7 00:00:28,480 --> 00:00:30,720 ..to create a winning dish. 8 00:00:30,720 --> 00:00:33,360 ANDY: Harmony in all the right ways. 9 00:00:33,360 --> 00:00:36,720 Straight out of any topnotch French bistro. 10 00:00:36,720 --> 00:00:39,520 MEL: This was a multi-dimensional Moroccan wonder. 11 00:00:39,520 --> 00:00:41,320 But everyone was stunned... 12 00:00:41,320 --> 00:00:45,360 ALL: Ohh...! ALDO: Part... 13 00:00:45,360 --> 00:00:49,880 ..when the Season 10 winner was the one to say goodbye. 14 00:00:49,880 --> 00:00:53,560 Tonight, they're leaving the MasterChef kitchen behind... 15 00:00:53,560 --> 00:00:55,520 ALVIN: I feel instantly more hipster. 16 00:00:55,520 --> 00:00:59,840 ..for a challenge that has everyone buzzing with excitement. 17 00:01:01,160 --> 00:01:03,600 SONG: 18 00:01:03,600 --> 00:01:05,320 19 00:01:05,320 --> 00:01:06,880 20 00:01:06,880 --> 00:01:08,760 21 00:01:08,760 --> 00:01:10,560 22 00:01:10,560 --> 00:01:12,360 23 00:01:12,360 --> 00:01:14,160 24 00:01:14,160 --> 00:01:15,760 25 00:01:15,760 --> 00:01:17,600 26 00:01:17,600 --> 00:01:19,480 27 00:01:19,480 --> 00:01:21,280 28 00:01:21,280 --> 00:01:23,040 29 00:01:23,040 --> 00:01:25,080 30 00:01:25,080 --> 00:01:26,960 31 00:01:26,960 --> 00:01:28,720 32 00:01:28,720 --> 00:01:30,640 33 00:01:30,640 --> 00:01:34,400 34 00:01:34,400 --> 00:01:38,040 35 00:01:38,040 --> 00:01:39,840 36 00:01:39,840 --> 00:01:41,680 37 00:01:41,680 --> 00:01:43,360 38 00:01:43,360 --> 00:01:45,200 39 00:02:01,360 --> 00:02:03,160 SARAH: This is pretty beautiful. 40 00:02:03,160 --> 00:02:06,080 ALVIN: Fitzroy is iconically Melbourne. 41 00:02:06,080 --> 00:02:09,880 You know, cool bars, funky restaurants, cafes. 42 00:02:09,880 --> 00:02:12,680 (LAUGHTER) 43 00:02:14,920 --> 00:02:17,480 I feel instantly more hipster being in Fitzroy. 44 00:02:28,680 --> 00:02:31,600 Good morning. Good morning. Good morning. 45 00:02:33,200 --> 00:02:35,040 Straight to the benches. Let's go. 46 00:02:35,040 --> 00:02:38,160 And look, tiny boxes. Oh, my gosh. They're so small. 47 00:02:39,800 --> 00:02:41,680 Oh, it's a really small box. 48 00:02:41,680 --> 00:02:43,880 Oh, do you reckon it's cash? 49 00:02:45,840 --> 00:02:48,760 Good morning, everybody. ALL: Good morning. 50 00:02:48,760 --> 00:02:50,800 And welcome to the Fitzroy Mills 51 00:02:50,800 --> 00:02:53,800 right here in the heart of inner city Melbourne. 52 00:02:53,800 --> 00:02:56,040 It's always nice to get out of the MasterChef kitchen 53 00:02:56,040 --> 00:02:57,480 and into the city. 54 00:02:57,480 --> 00:03:01,640 What better place to do that than the colourful streets of Fitzroy? 55 00:03:03,560 --> 00:03:09,040 As you can see, by what's in front of you, today is a mystery box day. 56 00:03:09,040 --> 00:03:10,920 And those mystery boxes 57 00:03:10,920 --> 00:03:14,680 are itty-bitty, teeny-weeny for a good reason. 58 00:03:15,920 --> 00:03:18,920 Anyone want to have a guess what might be inside? 59 00:03:18,920 --> 00:03:20,200 Spice. 60 00:03:20,200 --> 00:03:22,120 We're in Melbourne. 61 00:03:22,120 --> 00:03:24,400 Coffee. Coffee. 62 00:03:24,400 --> 00:03:26,160 A few coffee guesses, huh? 63 00:03:27,360 --> 00:03:30,200 You might have smelt it already. 64 00:03:30,200 --> 00:03:32,080 Go on, lift your lids. 65 00:03:34,320 --> 00:03:35,920 (ALL EXCLAIM) 66 00:03:38,680 --> 00:03:41,360 Coffee just spills out all over the bench. 67 00:03:44,200 --> 00:03:46,120 So much, I jumped. 68 00:03:50,680 --> 00:03:52,720 Oh, my God. Smells good. 69 00:03:52,720 --> 00:03:55,440 BILLIE: I love a coffee, the smell. 70 00:03:55,440 --> 00:03:57,640 And then all the dishes that start running through my head. 71 00:03:57,640 --> 00:04:00,400 I'm actually... Yeah, I'm pretty excited about this one. 72 00:04:02,960 --> 00:04:07,480 Aldo, a coffee lover because Italian. Right? 73 00:04:07,480 --> 00:04:10,640 Look, Naples, you wake up in the morning, shot of coffee. 74 00:04:10,640 --> 00:04:12,040 You're going for breakfast, 75 00:04:12,040 --> 00:04:15,160 you're having your cappuccino with the croissant. 76 00:04:15,160 --> 00:04:18,320 Lunch, after lunch, espresso as well. 77 00:04:18,320 --> 00:04:20,720 The answer is yes. (LAUGHTER) 78 00:04:20,720 --> 00:04:24,440 You love to drink coffee, but do you like to cook with coffee? 79 00:04:24,440 --> 00:04:27,960 It's a controversial thing that you love it or you hate it, 80 00:04:27,960 --> 00:04:31,280 but, you know, sweet or savoury, it's great. 81 00:04:33,440 --> 00:04:36,040 Righto, guys, listen up because I've got some rules. 82 00:04:36,040 --> 00:04:39,960 You'll be cooking a dish today that features coffee 83 00:04:39,960 --> 00:04:42,600 and you've got 75 minutes to do it. 84 00:04:42,600 --> 00:04:45,400 You've got access to an open pantry, 85 00:04:45,400 --> 00:04:50,360 fully stocked with all of the coffee products that you will ever need. 86 00:04:50,360 --> 00:04:52,000 You know the drill - 87 00:04:52,000 --> 00:04:55,680 bottom four dishes, two from the Fans, two from the Favourites, 88 00:04:55,680 --> 00:04:59,320 will go into tomorrow's pressure test, 89 00:04:59,320 --> 00:05:00,520 where someone will go home. 90 00:05:01,680 --> 00:05:03,400 But that's not all. 91 00:05:03,400 --> 00:05:04,400 The best dish... 92 00:05:05,560 --> 00:05:09,800 will win its maker an advantage in the next team challenge. 93 00:05:11,680 --> 00:05:13,360 So, hit us with your best shot. 94 00:05:13,360 --> 00:05:15,200 (CHUCKLING) 95 00:05:16,120 --> 00:05:17,960 And in saying that... 96 00:05:22,160 --> 00:05:23,680 Your time starts now. 97 00:05:32,480 --> 00:05:33,640 Thank you. 98 00:05:35,960 --> 00:05:37,560 Have you seen icing sugar? 99 00:05:37,560 --> 00:05:40,040 I'm seeing coriander and... 100 00:05:42,160 --> 00:05:43,440 Where are the baskets? 101 00:05:44,720 --> 00:05:46,880 Why are they not giving us baskets today? 102 00:05:49,080 --> 00:05:51,760 JULIE: I put four of those in my coffee in the morning. 103 00:05:51,760 --> 00:05:53,760 Four in? Yeah. You wild woman. 104 00:06:01,480 --> 00:06:03,760 Just having a coffee. You know, it's a coffee challenge, why not? 105 00:06:05,240 --> 00:06:07,320 (LAUGHS) It's coffee. 106 00:06:08,600 --> 00:06:12,720 Like, coffee, it's such an integrated part of my life. 107 00:06:12,720 --> 00:06:16,080 Like, I just drink coffee all day, 108 00:06:16,080 --> 00:06:17,960 around six or seven. 109 00:06:17,960 --> 00:06:19,920 So I'm always buzzing. 110 00:06:19,920 --> 00:06:22,680 But coffee is not something that we use a lot in Italian cooking. 111 00:06:22,680 --> 00:06:25,440 We do lots of tiramisu with coffee. 112 00:06:25,440 --> 00:06:28,200 But Mindy, she's doing tiramisu. 113 00:06:28,200 --> 00:06:32,520 And I say, OK, she's my bestie. We can't do tiramisu-off. 114 00:06:32,520 --> 00:06:34,240 So, you know, scrap the tiramisu. 115 00:06:34,240 --> 00:06:36,960 And then I will go on a coffee panna cotta, 116 00:06:36,960 --> 00:06:39,040 which is a classic as well. 117 00:06:40,320 --> 00:06:42,440 Aldo, we've seen some fantastic panna cottas 118 00:06:42,440 --> 00:06:46,120 and we've seen some lacklustre panna cottas in this kitchen. 119 00:06:46,120 --> 00:06:47,600 How good's yours going to be today? 120 00:06:47,600 --> 00:06:50,480 Well, I don't want to get myself ahead of the game, 121 00:06:50,480 --> 00:06:53,880 if I might say I won my panna cotta in my previous season. 122 00:06:53,880 --> 00:06:56,880 So, the jiggly wobbly was there and that's what I'm all about it. 123 00:06:56,880 --> 00:06:57,880 Bring the wobble. 124 00:06:57,880 --> 00:06:59,360 Yes. I love it. 125 00:06:59,360 --> 00:07:01,960 And also, can't go wrong with a shot of coffee on the side. 126 00:07:01,960 --> 00:07:03,440 Energy! For winning! 127 00:07:05,560 --> 00:07:06,560 Whoo. 128 00:07:12,560 --> 00:07:15,160 HARRY: I work just around the corner from where we are today. 129 00:07:15,160 --> 00:07:16,680 Sorry, Jules. I'll be out of your way a sec. 130 00:07:16,680 --> 00:07:18,360 No, no, Harry. It's all good. 131 00:07:18,360 --> 00:07:19,760 I'm a coffee roaster there 132 00:07:19,760 --> 00:07:22,760 and have been for the last, like, four or five years. 133 00:07:24,120 --> 00:07:26,880 Yeah. It feels really good to be back in the hood. 134 00:07:29,200 --> 00:07:30,240 Thanks, mate. 135 00:07:30,240 --> 00:07:33,360 And I'm the only one left in the competition with a pin. 136 00:07:33,360 --> 00:07:35,440 It's a pretty luxe position to be in, 137 00:07:35,440 --> 00:07:39,360 and so I would like to keep it for as long as possible. 138 00:07:39,360 --> 00:07:43,200 I've seen in the past that to have that pin is a huge advantage 139 00:07:43,200 --> 00:07:46,240 and a safety buffer in moving forward in the competition. 140 00:07:48,120 --> 00:07:52,040 So, I'm determined to make sure that I'm not in tomorrow's elimination. 141 00:07:52,040 --> 00:07:55,120 Dessert was obviously my first point of call, 142 00:07:55,120 --> 00:07:58,680 but I'm going to do something that's really going to stand out. 143 00:08:00,880 --> 00:08:03,240 So, for today's cook, I'm just going to lean into 144 00:08:03,240 --> 00:08:06,800 my Melburnian coffee roaster cafe person life 145 00:08:06,800 --> 00:08:10,040 and make just a really good breakfast sandwich. 146 00:08:10,040 --> 00:08:14,160 So, I'm going to do a coffee brioche French toast base, 147 00:08:14,160 --> 00:08:17,160 then a coffee and maple-glazed bacon. 148 00:08:17,160 --> 00:08:20,040 Some eggs will go in there too, a bit of avocado. 149 00:08:20,040 --> 00:08:21,520 And then, if I've got time, 150 00:08:21,520 --> 00:08:23,760 I'm also going to do a little coffee tonic on the side. 151 00:08:25,840 --> 00:08:29,920 This dish is going to be a little bit funky, a little bit weird. 152 00:08:29,920 --> 00:08:31,480 It's not conventional. 153 00:08:34,000 --> 00:08:36,200 But I just want to cook the food that I like to cook. 154 00:08:36,200 --> 00:08:39,120 And that seems to translate really well to the judges. 155 00:08:44,080 --> 00:08:46,960 JOCK: It is nice to be outside the MasterChef kitchen, 156 00:08:46,960 --> 00:08:48,040 right in the heart of the city. 157 00:08:48,040 --> 00:08:50,680 Fitzroy turning it on. Love the graffiti. 158 00:08:50,680 --> 00:08:52,000 Yeah. 159 00:08:52,000 --> 00:08:53,640 And of course, different challenge. 160 00:08:53,640 --> 00:08:56,960 They've got to actually not drink with coffee, but cook with it. 161 00:08:56,960 --> 00:08:59,160 I think it's a super tough challenge. 162 00:08:59,160 --> 00:09:01,040 I mean, I think it's hard to do with food. 163 00:09:01,040 --> 00:09:02,840 How do you reckon they're going to go? 164 00:09:02,840 --> 00:09:04,840 Well, they can go sweet or savoury, 165 00:09:04,840 --> 00:09:07,520 but I think I'd be going sweet today. 166 00:09:07,520 --> 00:09:09,080 Tiramisu, surely. 167 00:09:09,080 --> 00:09:12,120 Oh-ho, three lovers of tiramisu. Yeah. 168 00:09:12,120 --> 00:09:13,880 My mind went straightaway 169 00:09:13,880 --> 00:09:17,400 to a rub, you know, beef, beef tacos or something. 170 00:09:17,400 --> 00:09:19,600 Then I'm like, is that going to feature coffee? Yeah. 171 00:09:19,600 --> 00:09:22,440 I don't know if we're going to have a whole heap of brilliant dishes 172 00:09:22,440 --> 00:09:24,680 or if we're going to be looking at each other 173 00:09:24,680 --> 00:09:27,440 going, "It's too bitter. It's too astringent." Yes. 174 00:09:27,440 --> 00:09:29,360 Or, "Where's the coffee?" 175 00:09:44,760 --> 00:09:46,800 Billie, what's the dish? 176 00:09:46,800 --> 00:09:50,160 I'm doing a coffee chocolate fondant with a coffee parfait. 177 00:09:50,160 --> 00:09:52,960 OK. Keeping it old school, I suppose. Yeah. 178 00:09:52,960 --> 00:09:56,840 I mean, what are you focusing on making sure that you get right? 179 00:09:56,840 --> 00:09:59,920 Obviously, I want as little outside as possible 180 00:09:59,920 --> 00:10:01,960 and as much sauce as possible. 181 00:10:01,960 --> 00:10:05,720 Just have to make sure I do a couple of different checks, I think. 182 00:10:05,720 --> 00:10:07,720 Fantastic. Good luck. Thank you. 183 00:10:10,200 --> 00:10:11,960 Coffee over there somewhere? 184 00:10:13,240 --> 00:10:15,120 Steal coffee. 185 00:10:16,440 --> 00:10:18,880 I feel like chocolate is quite a good vessel 186 00:10:18,880 --> 00:10:21,320 for carrying coffee flavours, 187 00:10:21,320 --> 00:10:26,560 and I want the coffee/chocolate fondant to be quite rich. 188 00:10:26,560 --> 00:10:30,120 Can I swap you some sugar? Yeah, of course. 189 00:10:30,120 --> 00:10:32,440 We're running low here. Here. 190 00:10:32,440 --> 00:10:35,120 And ideally what you want 191 00:10:35,120 --> 00:10:38,000 is when you break it open with a spoon, 192 00:10:38,000 --> 00:10:41,440 really rich chocolate sauce sort of falls out. 193 00:10:42,800 --> 00:10:46,200 So, yeah, I've just got to get that cook time spot on. 194 00:10:52,840 --> 00:10:54,520 Hello, Matt. Jock. Andy. 195 00:10:54,520 --> 00:10:57,240 What's cooking? What's cooking, man? 196 00:10:57,240 --> 00:11:00,240 Sorry. I'm just a little bit distracted by... 197 00:11:00,240 --> 00:11:03,600 the little coffee dance I've got going on... There was a tidal wave before. 198 00:11:03,600 --> 00:11:05,680 ..because of all the coffee beans that have been on the floor. 199 00:11:05,680 --> 00:11:10,280 I've got a coffee-crusted kangaroo fillet, 200 00:11:10,280 --> 00:11:13,800 sweet-and-sour onions, roasted macadamia puree 201 00:11:13,800 --> 00:11:15,640 and then a kangaroo/coffee jus. 202 00:11:15,640 --> 00:11:17,240 Have you got any coffee in there now? 203 00:11:17,240 --> 00:11:19,280 Not yet. 204 00:11:19,280 --> 00:11:21,040 I'm going to reduce the coffee separately, 205 00:11:21,040 --> 00:11:22,720 make sure I can not overpower with coffee, 206 00:11:22,720 --> 00:11:24,560 but also get enough coffee in there. 207 00:11:24,560 --> 00:11:25,560 Yeah. Wow. OK. 208 00:11:25,560 --> 00:11:28,160 Just, you know, like, when you season something, 209 00:11:28,160 --> 00:11:32,760 like, only at the very end, you don't get a full-bodied flavour. 210 00:11:32,760 --> 00:11:34,600 Just think about that. 211 00:11:34,600 --> 00:11:36,120 Flavour. 212 00:11:36,120 --> 00:11:39,520 Put something in it to let it...let it get groovy. 213 00:11:39,520 --> 00:11:41,600 I mean, let it get working, you know? 214 00:11:41,600 --> 00:11:43,960 Layering flavour. Layering flavour. Layering flavour. 215 00:11:43,960 --> 00:11:45,560 You got it, man. 216 00:11:45,560 --> 00:11:48,360 The jus is going to be one of the central components of the dish 217 00:11:48,360 --> 00:11:50,760 because it carries so much of the flavour. 218 00:11:50,760 --> 00:11:53,400 So, I want to make sure it hums with coffee. 219 00:11:55,760 --> 00:11:58,200 So, I need to keep tasting as I go. 220 00:11:59,640 --> 00:12:01,480 You lot are moving a little bit slower. 221 00:12:01,480 --> 00:12:02,800 Do you need a coffee? 222 00:12:02,800 --> 00:12:05,520 You've only got 60 minutes to go. Come on! 223 00:12:17,120 --> 00:12:18,800 Wow. It's very strong. 224 00:12:18,800 --> 00:12:21,480 Oh, my goodness. That's a good sign. 225 00:12:24,920 --> 00:12:28,800 I am making gulab jamun with a coffee syrup. 226 00:12:28,800 --> 00:12:33,040 It's basically an Indian kind of milk doughnut. 227 00:12:33,040 --> 00:12:36,240 So, I need to first of all nail the flavours 228 00:12:36,240 --> 00:12:39,120 and just make the gulab jamun 229 00:12:39,120 --> 00:12:42,360 so that it really soaks up enough of that coffee syrup 230 00:12:42,360 --> 00:12:46,240 so that it kind of permeates throughout the gulab jamun. 231 00:12:48,520 --> 00:12:50,120 Minoli, talk to me. 232 00:12:50,120 --> 00:12:52,880 I'm seeing a lot of berries going on in this bowl here, 233 00:12:52,880 --> 00:12:54,600 but this is a coffee challenge. 234 00:12:54,600 --> 00:12:55,840 What's the dish? 235 00:12:55,840 --> 00:12:58,040 I'm making a coffee ice-cream. Coffee ice-cream. Yep. 236 00:12:58,040 --> 00:13:00,120 I want to get coffee front and centre. 237 00:13:00,120 --> 00:13:03,680 And using fruit that I know goes really well with coffee. 238 00:13:03,680 --> 00:13:04,960 Yeah. 239 00:13:04,960 --> 00:13:06,480 Tell me, are you gunning for a top dish 240 00:13:06,480 --> 00:13:08,480 or you just want to play it safe? 241 00:13:08,480 --> 00:13:10,080 I would love to gun for a top dish. 242 00:13:10,080 --> 00:13:12,240 I love desserts. I love eating them. Fantastic. 243 00:13:12,240 --> 00:13:14,800 Well, I think you won the last dish of the day. 244 00:13:14,800 --> 00:13:17,280 And you won that wonderful advantage for your team. Yeah. 245 00:13:17,280 --> 00:13:20,040 Here's hoping you could do it again. Fingers crossed. Thanks. 246 00:13:23,400 --> 00:13:25,640 I always have a coffee with berries in the morning 247 00:13:25,640 --> 00:13:27,800 and I think it goes really nicely together. 248 00:13:27,800 --> 00:13:33,200 And the ice-cream is my big coffee element on my dish. 249 00:13:34,280 --> 00:13:35,720 Oh, yes. 250 00:13:35,720 --> 00:13:40,840 So, I'm going to add ground coffee, L'Or coffee pods and instant coffee. 251 00:13:40,840 --> 00:13:42,800 So, I just need to make sure 252 00:13:42,800 --> 00:13:45,440 that it leaves a coffee taste in your mouth 253 00:13:45,440 --> 00:13:47,760 even after you've eaten the berries. 254 00:13:51,960 --> 00:13:53,760 Look, I love drinking coffee. 255 00:13:53,760 --> 00:13:55,760 In fact, I've done my barista training. 256 00:13:55,760 --> 00:13:59,720 I'm like a qualified barista. I love coffee that much. 257 00:13:59,720 --> 00:14:03,920 So, I'm going to try something a little bit experimental today. 258 00:14:06,800 --> 00:14:08,200 I'd love to have the top dish. 259 00:14:08,200 --> 00:14:09,880 I'm hanging out for a top dish 260 00:14:09,880 --> 00:14:14,280 because I've had, "Oh, yeah, this is nice. Great. Yeah, lovely." 261 00:14:14,280 --> 00:14:16,800 But I've not had like, "Ooh, yeah, this is really good." 262 00:14:16,800 --> 00:14:19,560 So I'm really challenging myself. 263 00:14:19,560 --> 00:14:22,280 But it is a high risk-high reward situation. 264 00:14:23,840 --> 00:14:26,680 Hey, Ali. Hi. 265 00:14:26,680 --> 00:14:28,120 What are you making? 266 00:14:28,120 --> 00:14:30,200 I am making chargrilled eggplant, 267 00:14:30,200 --> 00:14:34,320 some kind of marinade, and that's, like, coffee, duck, wattleseeds. 268 00:14:36,160 --> 00:14:37,480 Coffee? 269 00:14:40,320 --> 00:14:42,400 Kind of. Yeah. A little bit. 270 00:14:44,280 --> 00:14:46,400 I can taste wattleseed more than I can coffee. 271 00:14:49,720 --> 00:14:52,040 I was hoping the wattleseed would back up the coffee 272 00:14:52,040 --> 00:14:55,040 because it has got some of those coffee notes. 273 00:14:55,040 --> 00:14:56,840 What's the brief today? 274 00:14:58,080 --> 00:15:00,080 Feature coffee. Awesome. Yes. 275 00:15:11,520 --> 00:15:14,920 The judges said to me, "Remember to feature coffee." 276 00:15:16,680 --> 00:15:19,120 So I'm going to add a little more coffee. 277 00:15:21,280 --> 00:15:24,640 And I'm making, like, a coffee tofu cream. 278 00:15:24,640 --> 00:15:28,480 It's actually quite nice. Kind of a bit like a bit like a latte, 279 00:15:28,480 --> 00:15:29,800 but it's quite coffee-like. 280 00:15:29,800 --> 00:15:31,520 So I think if I can get it all in, 281 00:15:31,520 --> 00:15:34,440 I'm hoping that all the coffee flavours together 282 00:15:34,440 --> 00:15:37,520 will build up a better profile than just tasting the sauce alone. 283 00:15:40,280 --> 00:15:43,160 What I don't want to do is drown the eggplant in coffee 284 00:15:43,160 --> 00:15:46,000 when I know I've got other elements to back that up. 285 00:15:46,000 --> 00:15:47,480 You only have to make one mistake 286 00:15:47,480 --> 00:15:49,600 just at the wrong time in this kitchen 287 00:15:49,600 --> 00:15:51,240 and that's it, you're gone. 288 00:15:51,240 --> 00:15:53,800 ANDY: We're looking for the best coffee dish, 289 00:15:53,800 --> 00:15:56,720 but also the worst coffee dishes. 290 00:15:56,720 --> 00:15:58,320 You've got 50 minutes to go. 291 00:15:59,600 --> 00:16:01,520 Arrgh! 50 minutes. 292 00:16:06,240 --> 00:16:07,800 Keep cool. Keep cool. 293 00:16:07,800 --> 00:16:10,200 You've got it, Jules. You've got it. 294 00:16:10,200 --> 00:16:11,800 I hope so. 295 00:16:18,120 --> 00:16:19,480 Mindy, how are you doing? 296 00:16:19,480 --> 00:16:22,960 I'm going to make a wattleseed and coffee tiramisu. Yep. 297 00:16:22,960 --> 00:16:25,400 Then I'm going to dust it over the top with chocolate wattleseed. 298 00:16:25,400 --> 00:16:27,240 Double wattle. It's risky. 299 00:16:27,240 --> 00:16:28,800 Can't wait to try it. 300 00:16:31,080 --> 00:16:32,320 Julie. Howdy. 301 00:16:32,320 --> 00:16:34,360 Tell me that you're cooking with these 302 00:16:34,360 --> 00:16:36,120 and not just shotting them back. 303 00:16:36,120 --> 00:16:40,680 It's going to be a wattleseed coffee syrup, cake. Lovely. 304 00:16:40,680 --> 00:16:43,600 With a coffee-flavoured gelato 305 00:16:43,600 --> 00:16:45,600 and candied pecans and bacon. 306 00:16:45,600 --> 00:16:47,800 Good luck. Thank you. 307 00:16:53,680 --> 00:16:55,760 Jenn! Love your earrings. Thank you. 308 00:16:55,760 --> 00:16:58,160 They're great. I made them with Julie. 309 00:16:58,160 --> 00:16:59,960 Get out of here. 310 00:16:59,960 --> 00:17:01,240 What are you making? 311 00:17:01,240 --> 00:17:04,280 I am making a rub roast pumpkin, 312 00:17:04,280 --> 00:17:08,040 and I'm going to make a coffee glaze with a bit of mirin, 313 00:17:08,040 --> 00:17:10,560 cooking sake, rice wine and soy. 314 00:17:10,560 --> 00:17:11,800 This is very strong. 315 00:17:14,560 --> 00:17:16,640 Don't lose sight of coffee. Yeah. 316 00:17:16,640 --> 00:17:18,160 I know you think that's strong, OK. 317 00:17:18,160 --> 00:17:20,800 but it's coffee that we want to get featured. 318 00:17:21,880 --> 00:17:24,440 Make sure you hit the brief. Yes. 319 00:17:26,320 --> 00:17:28,600 I'll leave you with that. OK. 320 00:17:28,600 --> 00:17:30,920 I am super buzzed on coffee right now. 321 00:17:30,920 --> 00:17:34,800 Like, I've had so much concentrated coffeeness, 322 00:17:34,800 --> 00:17:36,600 it's like just coffee, coffee, coffee. 323 00:17:36,600 --> 00:17:40,240 Like, I can't think properly right now, and I can't taste properly. 324 00:17:40,240 --> 00:17:42,120 And I'm just like, whoa. 325 00:17:43,800 --> 00:17:46,120 But I think Jock's trying to tell me 326 00:17:46,120 --> 00:17:47,520 there's not enough coffee in my dish. 327 00:17:49,040 --> 00:17:50,760 So I'm going to coat the pumpkin 328 00:17:50,760 --> 00:17:53,240 with a coffee and spice rub and roast it off. 329 00:17:53,240 --> 00:17:54,720 That's a lot of coffee. 330 00:17:54,720 --> 00:17:58,160 I just need to be careful that it's not too strong and too bitter. 331 00:18:02,560 --> 00:18:05,680 I'm making a coffee ice-cream 332 00:18:05,680 --> 00:18:06,680 with... 333 00:18:08,520 --> 00:18:11,520 ..some smoky fruit. 334 00:18:11,520 --> 00:18:15,040 And, uh, I'm not a dessert person. 335 00:18:15,040 --> 00:18:16,800 I actually can't believe I'm doing this. 336 00:18:16,800 --> 00:18:18,640 So, if this wins, I'll be so happy. 337 00:18:19,760 --> 00:18:20,760 Look, I'm trying. 338 00:18:20,760 --> 00:18:24,600 I think always try and just kind of go for the top. 339 00:18:26,600 --> 00:18:28,520 I'm really loving this cook. 340 00:18:28,520 --> 00:18:30,000 I feel calm. 341 00:18:30,000 --> 00:18:31,840 My ice-cream is working. 342 00:18:33,320 --> 00:18:34,880 While my coffee anglaise is churning, 343 00:18:34,880 --> 00:18:37,480 I'm going to get on to my berry side number. 344 00:18:37,480 --> 00:18:38,480 I've got some figs. 345 00:18:38,480 --> 00:18:39,760 I'm going to grill them on the Hibachi 346 00:18:39,760 --> 00:18:42,160 and then pan fry them in some butter. 347 00:18:43,640 --> 00:18:47,200 And I think that will go really beautifully with the ice-cream. 348 00:18:57,240 --> 00:18:59,520 Why you did that, stupid Aldo? 349 00:19:00,800 --> 00:19:03,400 The coffee is buzzing me now, for sure. 350 00:19:03,400 --> 00:19:06,440 I'm feeling overwhelmed so far. 351 00:19:06,440 --> 00:19:09,400 Wow. Aldo, you're such a mess today, aren't you? 352 00:19:09,400 --> 00:19:13,720 I'm so manic, like, I'm very pumped by the coffee. 353 00:19:13,720 --> 00:19:15,560 Does anybody's got Kahlua? 354 00:19:15,560 --> 00:19:17,280 And I'm actually very surprised that it's too much. 355 00:19:17,280 --> 00:19:18,640 Kahlua, you guys? 356 00:19:18,640 --> 00:19:21,160 Just running around yelling. "Have you got Kahlua? 357 00:19:21,160 --> 00:19:22,760 "Have you got this? Have you got that?" 358 00:19:22,760 --> 00:19:24,640 No, I've got Frangelico but I want a Kahlua. 359 00:19:24,640 --> 00:19:26,800 But nobody's got it. It's been taken from the shelf. 360 00:19:26,800 --> 00:19:29,240 But I got to keep my head down and finish my work. 361 00:19:29,240 --> 00:19:31,400 Guys, be quick on the fridge, please. 362 00:19:31,400 --> 00:19:33,720 I've got my panna cotta in the blast chiller. 363 00:19:33,720 --> 00:19:36,720 And now I need to keep moving to finish my coffee mascarpone cream. 364 00:19:36,720 --> 00:19:39,200 It's not going to set, my panna cotta, guys, please. 365 00:19:44,080 --> 00:19:46,160 Tomorrow's elimination being a pressure test, 366 00:19:46,160 --> 00:19:47,960 I haven't done one yet and I plan not to. 367 00:19:47,960 --> 00:19:51,600 I just want to stay away from that for a little bit longer. 368 00:19:53,920 --> 00:19:56,600 I'm doing a coffee breakfast sandwich today, 369 00:19:56,600 --> 00:19:57,920 and I'm in a really good place. 370 00:19:57,920 --> 00:19:59,880 Everything's coming together quite well. 371 00:20:01,480 --> 00:20:03,520 There's a lot of elements to this dish, 372 00:20:03,520 --> 00:20:05,560 and the three parts of the brekkie sandwich 373 00:20:05,560 --> 00:20:07,440 that are going to bring coffee forward the most 374 00:20:07,440 --> 00:20:09,920 are the coffee brioche, the coffee bacon, 375 00:20:09,920 --> 00:20:12,240 and the coffee in my chipotle chutney. 376 00:20:13,840 --> 00:20:15,400 I don't even know if it's going to work. 377 00:20:15,400 --> 00:20:17,520 I've never actually done it before, 378 00:20:17,520 --> 00:20:20,200 but in my mind it's going to be really yummy. 379 00:20:22,920 --> 00:20:25,880 I keep looking back for the clock. (CHUCKLES) 380 00:20:25,880 --> 00:20:27,880 And there's no clock there. 381 00:20:27,880 --> 00:20:29,800 Coffee, coffee. Coffee. 382 00:20:29,800 --> 00:20:31,520 20 minutes to go! 383 00:20:31,520 --> 00:20:33,560 You sound like you're at the markets. 384 00:20:33,560 --> 00:20:35,600 I've got coffee! Get my coffee! 385 00:20:35,600 --> 00:20:38,520 You want coffee? Come and get some coffee. 386 00:20:44,160 --> 00:20:46,000 Smells bitter? 387 00:20:46,000 --> 00:20:47,560 Maybe a tiny bit. 388 00:20:47,560 --> 00:20:50,800 I've really amped up the glaze here. 389 00:20:50,800 --> 00:20:53,400 It's super dark, super syrupy 390 00:20:53,400 --> 00:20:55,960 and heaps of coffee flavour in it. 391 00:20:55,960 --> 00:20:58,160 I have given so much coffee to the judges, 392 00:20:58,160 --> 00:21:00,360 they're not going to be able to sleep tonight. 393 00:21:04,920 --> 00:21:08,760 Um, my main focus is staying out of the bottom, to be honest. 394 00:21:08,760 --> 00:21:12,280 I'm going simple, but I'm trying to do it really well. 395 00:21:12,280 --> 00:21:14,760 But, yeah, advantage would be wonderful, wouldn't it? 396 00:21:18,800 --> 00:21:20,520 I am feeling good. (TIMER BEEPS) 397 00:21:20,520 --> 00:21:23,080 I can't turn the beeper off on the timer. 398 00:21:23,080 --> 00:21:25,600 On the temperature. 399 00:21:25,600 --> 00:21:28,360 I really just want to get a tester on, 400 00:21:28,360 --> 00:21:30,320 see how long to allow it to soak. 401 00:21:30,320 --> 00:21:33,920 Still want some texture on the outside of the gulab jamun. 402 00:21:33,920 --> 00:21:38,720 But enough softness that, you know, the syrup goes inside a little bit. 403 00:21:38,720 --> 00:21:39,720 If that makes sense. 404 00:21:50,760 --> 00:21:52,880 MINOLI: I've got my ice-cream in the churner 405 00:21:52,880 --> 00:21:54,480 and I've got my berry number going. 406 00:21:55,840 --> 00:22:00,040 My ice-cream has already been churned, 407 00:22:00,040 --> 00:22:02,920 but I can taste coffee granules. 408 00:22:02,920 --> 00:22:05,320 I need to figure this out quickly. 409 00:22:05,320 --> 00:22:07,120 I just want to get it all out. 410 00:22:07,120 --> 00:22:12,320 So, I'm trying to strain the coffee granules out through a cheesecloth. 411 00:22:12,320 --> 00:22:15,040 I cannot get this out. 412 00:22:15,040 --> 00:22:18,680 And I'm not having any luck. 413 00:22:19,680 --> 00:22:22,520 The granules are getting through every single strainer 414 00:22:22,520 --> 00:22:24,160 that I can find. 415 00:22:25,600 --> 00:22:28,360 This is not acceptable. I can't use it. 416 00:22:28,360 --> 00:22:29,840 But without this ice-cream, 417 00:22:29,840 --> 00:22:32,720 I don't have a coffee element on my dish. 418 00:22:46,240 --> 00:22:50,440 MINOLI: My ice-cream has already been churned, 419 00:22:50,440 --> 00:22:52,560 but I can taste coffee granules. 420 00:22:55,600 --> 00:22:56,600 I just want to get it all out. 421 00:22:58,600 --> 00:23:01,320 This is not acceptable. I can't use it. 422 00:23:01,320 --> 00:23:02,320 It's bad. 423 00:23:02,320 --> 00:23:05,000 Without this ice-cream, I don't have a coffee element on my dish. 424 00:23:10,160 --> 00:23:12,560 So, I just think, why don't I do a coffee custard? 425 00:23:12,560 --> 00:23:14,360 I'm going to use an instant coffee 426 00:23:14,360 --> 00:23:17,360 because I think I made a mistake using the grain coffee. 427 00:23:17,360 --> 00:23:18,680 Um... 428 00:23:18,680 --> 00:23:20,200 Who's got the instant coffee? 429 00:23:20,200 --> 00:23:22,560 Yep. Here. Thank you. 430 00:23:23,560 --> 00:23:29,000 And I'm going to make a really punchy coffee anglaise. 431 00:23:29,000 --> 00:23:30,960 Minoli. What's happening? 432 00:23:30,960 --> 00:23:33,280 My ice-cream's gross. 433 00:23:33,280 --> 00:23:34,880 No good? 434 00:23:34,880 --> 00:23:36,640 Absolutely. ANDY: You look flustered. 435 00:23:36,640 --> 00:23:38,440 I think when you first started this challenge, 436 00:23:38,440 --> 00:23:40,760 you were hoping for a top dish. 437 00:23:40,760 --> 00:23:41,800 Yes. 438 00:23:41,800 --> 00:23:44,280 Right now, you need to focus on not being in the bottom two. 439 00:23:44,280 --> 00:23:45,920 Yeah. Thank you. Good luck. 440 00:23:48,200 --> 00:23:49,840 Coffee... 441 00:23:49,840 --> 00:23:52,880 You've got just enough time to smash another coffee. 442 00:23:52,880 --> 00:23:55,040 15 minutes to go. Let's go. 443 00:24:10,280 --> 00:24:12,640 MATT: I'm frantically still balancing my sauce 444 00:24:12,640 --> 00:24:15,440 to make sure the coffee's not too bitter, 445 00:24:15,440 --> 00:24:16,960 but still remaining as a flavour. 446 00:24:16,960 --> 00:24:18,600 Getting there. Getting there. Needs seasoning. 447 00:24:20,440 --> 00:24:23,240 And then my kangaroo coffee crust 448 00:24:23,240 --> 00:24:26,400 is ground up fresh beans, salt and pepper. 449 00:24:28,120 --> 00:24:31,600 I want my kangaroo cooked rare, otherwise, it gets really tough. 450 00:24:31,600 --> 00:24:33,040 It's such a lean cut of meat. 451 00:24:34,680 --> 00:24:37,040 Just... Arrgh! 452 00:24:37,040 --> 00:24:39,720 Just trying to manage these flames with the oil. 453 00:24:39,720 --> 00:24:41,560 I don't really want to scorch the kangaroo too much, 454 00:24:41,560 --> 00:24:43,320 so I'm just going to keep moving it around. 455 00:24:45,800 --> 00:24:47,040 I hardly ever cook with kangaroo. 456 00:24:47,040 --> 00:24:48,720 I've made a couple of kangaroo bangers, 457 00:24:48,720 --> 00:24:50,560 but never really dealt with the steaks. 458 00:24:50,560 --> 00:24:52,240 But I think they're similar to an eye fillet. 459 00:24:52,240 --> 00:24:54,000 So, that's how I'm going to treat them. 460 00:24:55,080 --> 00:24:57,600 The kangaroo is the hero of the dish. 461 00:24:57,600 --> 00:24:59,840 So, I'm just watching them very, very carefully. 462 00:25:03,560 --> 00:25:05,160 HARRY: My arteries. 463 00:25:05,160 --> 00:25:07,680 I'm doing a coffee breakfast sandwich 464 00:25:07,680 --> 00:25:08,800 and the bacon looks OK. 465 00:25:08,800 --> 00:25:11,520 But I'm also going to add a bit more of the coffee glaze 466 00:25:11,520 --> 00:25:14,320 to make sure that it's really infusing that coffee flavour. 467 00:25:14,320 --> 00:25:17,640 And I wanted my brioche French toast to sing of coffee as well. 468 00:25:17,640 --> 00:25:21,200 But now it's waterlogged with my coffee mix. 469 00:25:22,200 --> 00:25:24,240 Are you OK with how everything's going? 470 00:25:24,240 --> 00:25:26,680 I think it's coffee forward, but this is worrying me. 471 00:25:26,680 --> 00:25:29,000 Why? 472 00:25:29,000 --> 00:25:32,920 Because there's no crunch. This is just soggy, soft bread. 473 00:25:32,920 --> 00:25:35,560 Too soft. Too soft. Too soft on the inside? 474 00:25:40,000 --> 00:25:42,480 The brioche is the structure of my entire sandwich. 475 00:25:42,480 --> 00:25:45,520 And this is a soggy mess. It's, like, limp. 476 00:25:46,600 --> 00:25:48,200 I don't have a lot of time left. 477 00:25:48,200 --> 00:25:49,520 Scrap that. 478 00:25:49,520 --> 00:25:52,240 But I need to pivot, like, right now. 479 00:25:55,760 --> 00:25:58,520 ALI: So, I've had the eggplant marinating in my coffee mixture. 480 00:25:59,720 --> 00:26:02,240 And I want to see if I can just char up a little bit 481 00:26:02,240 --> 00:26:03,480 around the outside. 482 00:26:03,480 --> 00:26:05,960 I just think that dark, rich, kind of smoky flavour 483 00:26:05,960 --> 00:26:08,280 is really going to complement the bitterness of the coffee. 484 00:26:10,400 --> 00:26:13,880 And then it's ready to go into the oven for its final hit. 485 00:26:13,880 --> 00:26:16,040 But you don't want the eggplant on its own. 486 00:26:16,040 --> 00:26:18,080 It's going to be a little bit mushy. 487 00:26:18,080 --> 00:26:22,480 So, the enoki mushrooms are going to add a layer of crunchy texture. 488 00:26:25,560 --> 00:26:29,400 And I've got the tofu coffee cream and it looks really nice, 489 00:26:29,400 --> 00:26:32,760 it looks creamy, and it kind of looks like a latte. 490 00:26:34,040 --> 00:26:35,080 I really pushed myself 491 00:26:35,080 --> 00:26:37,720 and I think I've managed to layer the coffee through lots of elements. 492 00:26:41,400 --> 00:26:44,240 Just get it in the blast chiller. Get it in. 493 00:26:46,800 --> 00:26:49,240 Five minutes to go! 494 00:26:49,240 --> 00:26:50,920 Hustle! Beautiful. 495 00:26:56,040 --> 00:26:58,560 JULIE: Coffee syrup sponge. I've got coffee ice-cream. 496 00:26:58,560 --> 00:27:01,240 I've got candied bacon crumble and pecans. 497 00:27:01,240 --> 00:27:03,040 There's coffee everywhere. Coffee everywhere. 498 00:27:03,040 --> 00:27:04,920 I've used about four packets. 499 00:27:04,920 --> 00:27:09,160 I've managed to finish in time, and I am happy with my dish. 500 00:27:10,240 --> 00:27:11,800 The coffee ice-cream... 501 00:27:12,840 --> 00:27:14,400 ..it is smooth. 502 00:27:14,400 --> 00:27:16,400 It's not too sweet. 503 00:27:16,400 --> 00:27:18,960 And I've got a lovely 504 00:27:18,960 --> 00:27:21,200 butter wattleseed coffee cake. 505 00:27:22,360 --> 00:27:25,000 It feels right. It looks right. It smells right. 506 00:27:25,000 --> 00:27:27,960 Read, set, go. Let's go. Let's go. 507 00:27:34,840 --> 00:27:37,640 Is that coffee fondant? It is, yeah. 508 00:27:37,640 --> 00:27:39,720 Is that a taster, or... No. That's... 509 00:27:39,720 --> 00:27:41,880 Hands off. That's the real one. 510 00:27:41,880 --> 00:27:45,320 I'm definitely thinking about the cook on that fondant 511 00:27:45,320 --> 00:27:47,160 that I'm going to serve to the judges. 512 00:27:48,800 --> 00:27:52,960 It is pretty nerve wracking because there's no real way of knowing 513 00:27:52,960 --> 00:27:54,640 what that fondant is like on the inside. 514 00:27:55,640 --> 00:27:57,000 Oh... 515 00:27:58,040 --> 00:27:59,880 But having made fondants before, 516 00:27:59,880 --> 00:28:02,760 my instincts are telling me that this one is going to be good. 517 00:28:04,840 --> 00:28:06,640 It's holding its shape. 518 00:28:06,640 --> 00:28:08,960 So, I've got to go with my instincts. 519 00:28:14,680 --> 00:28:17,920 JENN: So, right now I'm really feeling the coffee buzz. 520 00:28:17,920 --> 00:28:21,640 Like, I feel... I don't even know how to describe it. 521 00:28:22,640 --> 00:28:25,160 And I've been tasting so much of my coffee glaze, 522 00:28:25,160 --> 00:28:26,400 I feel like my tongue 523 00:28:26,400 --> 00:28:28,880 is, like, burnt from the bitterness of the coffee. 524 00:28:28,880 --> 00:28:32,640 And it's not working anymore. 525 00:28:32,640 --> 00:28:34,200 I can't taste things properly. 526 00:28:34,200 --> 00:28:37,200 Like, the pumpkin tasted, like, a lot of bitterness, 527 00:28:37,200 --> 00:28:41,400 but I really need to make sure there's enough coffee in my dish. 528 00:28:41,400 --> 00:28:45,280 I'm just wondering if it's going to be too bitter. 529 00:28:45,280 --> 00:28:47,920 Come on, gods of the panna cotta. 530 00:28:48,960 --> 00:28:50,960 I've got to demould this panna cotta. 531 00:28:50,960 --> 00:28:53,680 The wobble has to be there. It has to be shaky. 532 00:28:57,000 --> 00:28:59,000 So, I'm very scared right now. 533 00:29:08,280 --> 00:29:11,840 Yes! JULIE: Cheese and whiskers, Aldo! 534 00:29:13,240 --> 00:29:14,640 Sorry. 535 00:29:16,160 --> 00:29:17,520 It was loud. 536 00:29:17,520 --> 00:29:21,680 Aldo being ecstatic about his panna cotta. 537 00:29:21,680 --> 00:29:24,480 I think he's happy. Sorry. 538 00:29:26,600 --> 00:29:27,600 Ahh... 539 00:29:27,600 --> 00:29:31,640 She looks jiggly, wobbly. She's a beauty. 540 00:29:31,640 --> 00:29:33,840 It's a wobble. Yes, baby. 541 00:29:40,560 --> 00:29:43,920 What's going on? You're looking very unhappy with life right now. 542 00:29:43,920 --> 00:29:47,480 I've ditched the French toast. The brioche was just way too soft. OK. 543 00:29:47,480 --> 00:29:51,240 So, there was, like, no snap or crunch to it at all. 544 00:29:51,240 --> 00:29:54,040 So, I'm pivoting to a different kind of bread, 545 00:29:54,040 --> 00:29:56,200 and I've just lightly toasted it 546 00:29:56,200 --> 00:29:59,200 with a little bit of the coffee glaze as well. 547 00:29:59,200 --> 00:30:00,920 Yeah. 548 00:30:00,920 --> 00:30:03,080 Only a few minutes left to go in the cook. 549 00:30:03,080 --> 00:30:05,880 And this is probably the most frazzled I've ever felt 550 00:30:05,880 --> 00:30:07,280 in this competition. 551 00:30:07,280 --> 00:30:09,960 The French toast didn't work, but I need to get a dish up, 552 00:30:09,960 --> 00:30:12,480 otherwise I'll be going into tomorrow's elimination. 553 00:30:12,480 --> 00:30:13,760 Got it. 554 00:30:13,760 --> 00:30:15,760 And that could cost me my pin. 555 00:30:15,760 --> 00:30:17,440 And I really want to hold on to it. 556 00:30:17,440 --> 00:30:20,080 Something's burning. Oh, God. 557 00:30:20,080 --> 00:30:24,320 And now I've left my coffee maple-glazed bacon in the oven for too long. 558 00:30:37,280 --> 00:30:39,280 Something's burning. Oh, God. 559 00:30:39,280 --> 00:30:40,920 Less than a minute to go. 560 00:30:40,920 --> 00:30:43,840 And essentially, I've made candied bacon 561 00:30:43,840 --> 00:30:46,800 because I left the bacon in the oven for too long. 562 00:30:46,800 --> 00:30:49,040 But it still probably tastes the most of coffee, 563 00:30:49,040 --> 00:30:50,600 so I'm just going to go with it. 564 00:30:52,440 --> 00:30:55,080 I've got my coffee sourdough and some avocado. 565 00:30:55,080 --> 00:30:56,400 I've got a fried egg, 566 00:30:56,400 --> 00:30:59,280 and then I'm putting the maple-glazed bacon on top of that 567 00:30:59,280 --> 00:31:01,560 and just a tiny bit of the chipotle chutney. 568 00:31:01,560 --> 00:31:04,320 And hopefully that should keep me safe. 569 00:31:05,720 --> 00:31:08,120 MINOLI: Alright. What do I do now? 570 00:31:09,440 --> 00:31:11,120 ANDY: Come on, guys! 571 00:31:11,120 --> 00:31:13,320 JOCK: Final touches, everybody. 572 00:31:16,320 --> 00:31:18,600 Ready or not, here we come. 573 00:31:18,600 --> 00:31:20,400 Ten, 574 00:31:20,400 --> 00:31:21,800 nine, eight, 575 00:31:21,800 --> 00:31:23,720 seven, six, 576 00:31:23,720 --> 00:31:25,040 five, 577 00:31:25,040 --> 00:31:26,480 four, three, 578 00:31:26,480 --> 00:31:28,560 two, one. 579 00:31:28,560 --> 00:31:31,480 That's it. Done! 580 00:31:31,480 --> 00:31:34,400 Yes, sister. Whoo! 581 00:31:34,400 --> 00:31:37,080 How happy is Aldo? Very happy. 582 00:31:39,800 --> 00:31:41,680 How'd it go? 583 00:31:42,960 --> 00:31:47,200 Stupid me. I put actual ground coffee in my ice-cream. 584 00:31:47,200 --> 00:31:49,040 Just couldn't serve that to the judges. 585 00:31:49,040 --> 00:31:51,560 So, yeah, I'm really nervous, actually, 586 00:31:51,560 --> 00:31:55,400 but I'm really happy that I committed to pivoting. 587 00:31:58,120 --> 00:32:01,000 In my coffee glaze alone, there's probably 20 shots of coffee 588 00:32:01,000 --> 00:32:02,160 and I kept tasting it. 589 00:32:02,160 --> 00:32:05,240 So now I feel, whoa, like, my heart's racing, 590 00:32:05,240 --> 00:32:07,480 and I feel just super emotional. 591 00:32:07,480 --> 00:32:10,040 But I think it's the coffee. I had a lot of coffee. 592 00:32:21,480 --> 00:32:24,080 Well, we set quite the challenge for you today, 593 00:32:24,080 --> 00:32:27,080 but we're hoping for some pretty delightful dishes, 594 00:32:27,080 --> 00:32:28,240 so let's get into it. 595 00:32:28,240 --> 00:32:31,200 The first dish we'd like to taste belongs to Billie. 596 00:32:34,080 --> 00:32:36,280 Chocolate fondants can be risky to cook. 597 00:32:36,280 --> 00:32:41,880 In the past, there's been many failures, which can be devastating. 598 00:32:41,880 --> 00:32:43,320 OK. OK. 599 00:32:43,320 --> 00:32:45,080 But when they're good, they're really good. 600 00:32:45,080 --> 00:32:47,160 Billie, what do you call this? 601 00:32:47,160 --> 00:32:49,320 A coffee chocolate fondant 602 00:32:49,320 --> 00:32:53,480 with coffee parfait and a coriander praline. 603 00:32:54,760 --> 00:32:56,480 Oh, you're hoping this will be. 604 00:32:56,480 --> 00:32:59,720 What's the lava-like to cake-like ratio? 605 00:32:59,720 --> 00:33:02,480 I like a fair bit of lava. 606 00:33:02,480 --> 00:33:05,680 Just, you know, nice explosive centre. 607 00:33:05,680 --> 00:33:07,360 Explosives. Come and... 608 00:33:07,360 --> 00:33:09,440 An explosive centre. 609 00:33:09,440 --> 00:33:12,080 Not ex... Well... You said it. 610 00:33:18,880 --> 00:33:21,120 Ooh. That went through pretty easily. 611 00:33:26,480 --> 00:33:28,760 Explosive centre. Yeah. 612 00:33:28,760 --> 00:33:30,440 It looks really good. That's good. OK. Yay. 613 00:33:30,440 --> 00:33:32,640 That's what... I mean, that's what you want. Right? 614 00:33:32,640 --> 00:33:35,800 Yeah. That was what I hoped for. So, good-o. 615 00:33:50,680 --> 00:33:52,440 Billie... 616 00:33:52,440 --> 00:33:53,920 ..it was awesome. 617 00:33:53,920 --> 00:33:55,320 I loved it. 618 00:33:55,320 --> 00:33:56,720 Um... 619 00:33:56,720 --> 00:33:59,440 Probably one of the better fondants I've had in years, 620 00:33:59,440 --> 00:34:00,640 to be honest. 621 00:34:02,000 --> 00:34:05,080 Wouldn't be surprised if that's one of the better dishes of today. 622 00:34:05,080 --> 00:34:06,080 Thanks. 623 00:34:07,160 --> 00:34:10,440 Billie, we're starting to see why you won your series. 624 00:34:10,440 --> 00:34:12,440 Like, you go about your business so quietly, 625 00:34:12,440 --> 00:34:15,600 but then you just produce seamless plates of food. 626 00:34:15,600 --> 00:34:17,200 It's a little bit of a mike drop 627 00:34:17,200 --> 00:34:19,560 without doing the mike drop because it's Billie. 628 00:34:19,560 --> 00:34:21,720 I'll do it for you. Ready? Thanks, Mel. 629 00:34:29,080 --> 00:34:31,040 Next up, it's Matt. 630 00:34:38,640 --> 00:34:40,520 Matt, what have you cooked, mate? 631 00:34:40,520 --> 00:34:43,280 Coffee crusted kangaroo, coffee jus, 632 00:34:43,280 --> 00:34:46,120 macadamia cream and charred onions. 633 00:34:46,120 --> 00:34:48,520 Happy with the final dish? 634 00:34:48,520 --> 00:34:51,640 Yeah, I'm happy with it. It was just so hard to balance that jus. 635 00:34:51,640 --> 00:34:53,040 Yeah, right. 636 00:35:00,760 --> 00:35:02,240 That, my friend, 637 00:35:02,240 --> 00:35:04,760 is how you feature coffee. 638 00:35:04,760 --> 00:35:05,840 Very well done. 639 00:35:05,840 --> 00:35:08,720 Rub on the outside of the kangaroo is fantastic. 640 00:35:08,720 --> 00:35:10,280 Burnt onion. 641 00:35:10,280 --> 00:35:13,640 That bitterness just highlights the coffee even more. 642 00:35:13,640 --> 00:35:15,920 The macadamia is there just to give a fattiness 643 00:35:15,920 --> 00:35:18,240 that the kangaroo obviously doesn't have. 644 00:35:18,240 --> 00:35:19,280 Well done. 645 00:35:19,280 --> 00:35:24,120 That jus is so difficult. But you know why you succeeded in it? 646 00:35:24,120 --> 00:35:26,080 Because you would have tasted it how many times? 647 00:35:26,080 --> 00:35:28,080 I reckon I had about 30 spoons. 648 00:35:28,080 --> 00:35:29,760 But that is what you need to do. 649 00:35:29,760 --> 00:35:31,280 Thank you so much. 650 00:35:33,320 --> 00:35:34,320 Yeah! 651 00:35:37,160 --> 00:35:38,600 Next up, it's Julie. 652 00:35:43,920 --> 00:35:45,640 Julie. What's the dish, please? 653 00:35:47,000 --> 00:35:52,760 It's a coffee syrup cake with coffee gelato and candied bacon. 654 00:35:52,760 --> 00:35:54,960 It was cake. It was ice-cream. 655 00:35:54,960 --> 00:35:58,320 It was pork. It was coffee. 656 00:35:58,320 --> 00:35:59,800 I'm as happy as they can get. 657 00:35:59,800 --> 00:36:01,600 I don't think you're going anywhere today. Well done. 658 00:36:01,600 --> 00:36:03,640 Thank you so much. Thank you. 659 00:36:03,640 --> 00:36:04,720 Good work, Jules. 660 00:36:04,720 --> 00:36:05,800 Montana. 661 00:36:05,800 --> 00:36:10,360 So, it's coffee ice-cream with a coffee sauce and figs. 662 00:36:10,360 --> 00:36:14,920 The ice-cream was smooth, creamy, refreshing and very coffee forward. 663 00:36:14,920 --> 00:36:17,840 Everything else just sought to support that. 664 00:36:17,840 --> 00:36:20,160 It's a strong plate of food and it was delicious. 665 00:36:22,280 --> 00:36:24,120 Mindy, what's the dish, please? 666 00:36:24,120 --> 00:36:27,200 I have made a coffee and wattleseed tiramisu. 667 00:36:27,200 --> 00:36:29,280 It's a risky thing to do, 668 00:36:29,280 --> 00:36:33,760 but wattleseed, used so very well, and it's not overpowering, 669 00:36:33,760 --> 00:36:35,520 which I really enjoyed. 670 00:36:35,520 --> 00:36:37,240 Thanks, guys. Thanks. 671 00:36:41,240 --> 00:36:42,240 Next up, Jenn. 672 00:36:43,840 --> 00:36:47,080 JENN: It was a very stressful, hectic cook. 673 00:36:47,080 --> 00:36:51,480 And I'm still just super coffee buzzed right now 674 00:36:51,480 --> 00:36:56,840 and I might not have enough coffee in my dish, so yeah, I am worried. 675 00:37:08,480 --> 00:37:13,000 enjoy another serving or savour past seasons at: 676 00:37:18,840 --> 00:37:21,120 Jenn, what have we got? 677 00:37:21,120 --> 00:37:25,440 I've made a coffee-glazed roast pumpkin. 678 00:37:25,440 --> 00:37:28,480 Bit of salted coffee cream, 679 00:37:28,480 --> 00:37:31,960 baby corn and some enoki mushrooms. 680 00:37:31,960 --> 00:37:33,440 Alright. Let's taste it. 681 00:37:50,000 --> 00:37:54,400 Jenn, I think the only thing that I would say that doesn't work here 682 00:37:54,400 --> 00:37:57,000 in terms of the technique is the glaze and the pumpkin 683 00:37:57,000 --> 00:37:58,680 because the coffee's just burnt. 684 00:37:58,680 --> 00:38:00,560 That's why it's so bitter. Yeah. OK. 685 00:38:00,560 --> 00:38:05,240 And there are so many combinations going on on this plate of food, 686 00:38:05,240 --> 00:38:06,920 but it just doesn't connect. 687 00:38:06,920 --> 00:38:09,880 You've got to learn to pull back. OK. 688 00:38:09,880 --> 00:38:12,120 Jenn, you're not there yet, 689 00:38:12,120 --> 00:38:15,080 but that is what this competition is all about. 690 00:38:15,080 --> 00:38:17,000 OK. Thank you very much. 691 00:38:17,000 --> 00:38:18,240 JUDGES: Thanks, Jenn. 692 00:38:24,360 --> 00:38:26,520 Next up, Sarah. 693 00:38:28,200 --> 00:38:31,280 I've made gulab jamun in a coffee syrup. 694 00:38:32,680 --> 00:38:36,400 Oh, Sarah, I'm gutted for you because the coffee syrup was lovely. 695 00:38:36,400 --> 00:38:40,040 Unfortunately, the doughnut just hasn't soaked up the syrup, 696 00:38:40,040 --> 00:38:41,280 so it's a bit of a shame 697 00:38:41,280 --> 00:38:43,920 that the centre texture isn't what it should be. 698 00:38:43,920 --> 00:38:45,960 Thank you. Thanks. 699 00:38:47,480 --> 00:38:48,840 Next up, Daniel. 700 00:38:48,840 --> 00:38:52,960 I made vanilla and coffee ice-cream with a chocolate sponge. 701 00:38:52,960 --> 00:38:54,760 Daniel. Sponge. 702 00:38:54,760 --> 00:38:56,760 Light. Airy. Nice. 703 00:38:56,760 --> 00:38:59,080 But the coffee is missing in action, man. 704 00:38:59,080 --> 00:39:00,920 Alright. Thanks, guys. Well done, Daniel. 705 00:39:03,560 --> 00:39:05,360 Alvin! 706 00:39:05,360 --> 00:39:08,680 I made a chocolate and coffee brownie 707 00:39:08,680 --> 00:39:11,360 with a coffee creme anglaise. 708 00:39:11,360 --> 00:39:14,520 The brownie is pretty full on in terms of the chocolate power, 709 00:39:14,520 --> 00:39:17,280 but the brief is coffee. 710 00:39:17,280 --> 00:39:19,480 And you're not the only one. 711 00:39:19,480 --> 00:39:23,960 You guys are, like, you're just teetering with danger. 712 00:39:23,960 --> 00:39:26,840 OK. Thanks, Alvin. Thank you. 713 00:39:30,600 --> 00:39:32,760 Bring us the wobble, Aldo. 714 00:39:38,600 --> 00:39:40,120 715 00:39:40,120 --> 00:39:43,160 It would be good if I fall on my face on the floor. It would. 716 00:39:43,160 --> 00:39:44,160 Let's make it happen. 717 00:39:46,040 --> 00:39:47,520 We don't really need to ask. 718 00:39:47,520 --> 00:39:49,360 But, Aldo, what's the dish? 719 00:39:49,360 --> 00:39:52,880 It's a little bit of wobbly panna cotta al caffe. 720 00:39:54,520 --> 00:39:55,520 Come on. 721 00:40:00,120 --> 00:40:02,080 How does it go? 722 00:40:02,080 --> 00:40:04,600 (LAUGHS) 723 00:40:06,160 --> 00:40:08,480 You know, there is nothing more satisfying 724 00:40:08,480 --> 00:40:09,840 than moulding a panna cotta. 725 00:40:26,600 --> 00:40:27,680 It's a torture. 726 00:40:30,080 --> 00:40:32,600 Tens across the board. 727 00:40:32,600 --> 00:40:33,920 The texture, 728 00:40:33,920 --> 00:40:37,520 it moves and it holds itself together. 729 00:40:37,520 --> 00:40:40,480 And then when you put a mouthful into your mouth, 730 00:40:40,480 --> 00:40:42,640 it literally disappears, doesn't it? 731 00:40:42,640 --> 00:40:46,560 And all you're left with is the aroma of the coffee. 732 00:40:46,560 --> 00:40:48,920 When you cook perfect food like this, it's unbeatable. 733 00:40:50,040 --> 00:40:52,120 Well done, mate. Thank you. 734 00:40:57,600 --> 00:40:58,920 Well done. 735 00:41:00,840 --> 00:41:03,520 Next up, with refreshments, Harry. 736 00:41:16,160 --> 00:41:18,240 Harry, what did you make? 737 00:41:19,760 --> 00:41:22,080 I made a coffee breakfast sandwich. 738 00:41:22,080 --> 00:41:24,400 What's going on here? What's this one? 739 00:41:24,400 --> 00:41:25,880 So, that's a coffee tonic. 740 00:41:25,880 --> 00:41:28,320 It's just a really nice way to drink coffee in the summertime. 741 00:41:28,320 --> 00:41:29,320 Cool. 742 00:41:30,560 --> 00:41:32,440 Rightio. Let's go. 743 00:41:49,200 --> 00:41:51,920 Harry, we've seen some good food from you, 744 00:41:51,920 --> 00:41:54,840 but what we got was soggy toast... 745 00:41:54,840 --> 00:41:56,160 Yeah. 746 00:41:56,160 --> 00:41:58,920 ..maply-tasting bacon... Yeah. 747 00:41:58,920 --> 00:42:02,080 ..that's very chewy. Mm-hm. 748 00:42:02,080 --> 00:42:05,400 No idea where the coffee is. Aside from in here. 749 00:42:05,400 --> 00:42:07,800 Like, that's not what we wanted. 750 00:42:07,800 --> 00:42:09,080 A bit of a confused... Train wreck. 751 00:42:09,080 --> 00:42:12,600 Yeah. Just a bit of a train wreck. Not good. I know it's not good. 752 00:42:12,600 --> 00:42:15,880 Thanks, guys. Thank you. Thank you. 753 00:42:20,160 --> 00:42:22,040 Not my day. 754 00:42:22,040 --> 00:42:23,440 Minoli! 755 00:42:35,400 --> 00:42:37,120 Hi. 756 00:42:39,440 --> 00:42:42,320 Minoli, what is the dish, please? 757 00:42:42,320 --> 00:42:46,320 I've made coffee with berries. 758 00:42:47,400 --> 00:42:49,760 I'm hoping that you can taste the coffee. 759 00:43:11,680 --> 00:43:12,840 The custard. 760 00:43:12,840 --> 00:43:15,000 Yes, it tastes of coffee, 761 00:43:15,000 --> 00:43:19,720 but because the figs are super ripe and the coffee just disappears, 762 00:43:19,720 --> 00:43:21,640 your berry burst compote 763 00:43:21,640 --> 00:43:24,360 is drowning out the coffee rather than complementing it. 764 00:43:25,520 --> 00:43:28,320 It's a plate of mush. Like, it's all wet. 765 00:43:29,440 --> 00:43:32,520 Will that see you in trouble today? 766 00:43:32,520 --> 00:43:34,280 Thanks, Minoli. Thanks. 767 00:43:37,560 --> 00:43:39,200 Next up, Ali. 768 00:43:41,760 --> 00:43:43,800 I'm the last one to be tasted today. 769 00:43:43,800 --> 00:43:47,760 And, you know, there's been lots of great feedback 770 00:43:47,760 --> 00:43:49,480 and some not great feedback. 771 00:43:49,480 --> 00:43:50,560 Hello? 772 00:43:50,560 --> 00:43:52,600 Do you want me to sauce you? Yeah. Saucy sauce. 773 00:43:52,600 --> 00:43:55,920 I'm nervous about how my dish will be received. 774 00:43:55,920 --> 00:43:58,320 It's just a bit experimental. 775 00:43:58,320 --> 00:44:00,080 Go hardcore on the sauce, 776 00:44:00,080 --> 00:44:01,960 'cause I think it needs it. 777 00:44:01,960 --> 00:44:03,360 Go hardcore, Ali. 778 00:44:05,560 --> 00:44:09,240 Ali, I think we're all intrigued. What did you cook? 779 00:44:09,240 --> 00:44:12,560 Coffee-marinated eggplant 780 00:44:12,560 --> 00:44:15,360 with tofu latte and... 781 00:44:15,360 --> 00:44:17,480 What... Nah, I can't let you keep going. 782 00:44:18,920 --> 00:44:21,000 Did you say "tofu latte"? Tofu latte. 783 00:44:21,000 --> 00:44:24,160 Because it kind of really looked like a latte. 784 00:44:24,160 --> 00:44:26,640 So, I just thought it was kind of having a little joke to myself. 785 00:44:26,640 --> 00:44:29,080 Tofu latte. Tofu latte. Tofu latte. 786 00:44:29,080 --> 00:44:31,480 We are in Fitzroy. 787 00:44:31,480 --> 00:44:34,360 Can't imagine serving a tofu latte in Glasgow, though. 788 00:44:34,360 --> 00:44:35,960 I'd get beaten up. 789 00:44:35,960 --> 00:44:39,040 We'd never see you again. (CHUCKLES) 790 00:44:39,040 --> 00:44:40,400 OK. Sorry. Continue. 791 00:44:40,400 --> 00:44:42,680 Tofu latte and a coffee jus. 792 00:45:00,600 --> 00:45:02,800 Ali... 793 00:45:11,040 --> 00:45:13,040 That's how you do it. 794 00:45:13,040 --> 00:45:16,200 ..it didn't just hit the brief, it smashed the brief. 795 00:45:16,200 --> 00:45:21,400 The coffee is the first, the middle and the last thing that you taste, 796 00:45:21,400 --> 00:45:23,600 but all in perfect harmony. 797 00:45:23,600 --> 00:45:26,680 I think you're tofu latte, come on. 798 00:45:26,680 --> 00:45:28,520 Like that? I loved it. 799 00:45:28,520 --> 00:45:31,880 It has a rustic modernity to it that I really like. 800 00:45:31,880 --> 00:45:34,280 But the balance of flavours is where it's at. 801 00:45:34,280 --> 00:45:37,200 This is, like, really well done. 802 00:45:37,200 --> 00:45:39,480 Thank you. Well done, Ali. 803 00:45:39,480 --> 00:45:41,320 God, you're good. 804 00:45:42,720 --> 00:45:44,480 That was really surprising too. Yeah. 805 00:45:51,360 --> 00:45:55,240 That tiny little mystery box hid a big challenge. 806 00:45:59,080 --> 00:46:01,280 Cooking with coffee is a lot harder than it looks, 807 00:46:01,280 --> 00:46:03,440 but you all gave it a red-hot go. 808 00:46:04,720 --> 00:46:05,760 And after tasting the dishes, 809 00:46:05,760 --> 00:46:07,800 there were quite a few contenders for Dish of the Day. 810 00:46:09,360 --> 00:46:13,000 There was a cloud-like coffee parfait from Billie. 811 00:46:16,200 --> 00:46:19,000 Amazing coffee ice-cream from Julie. 812 00:46:21,400 --> 00:46:24,320 And a complex coffee jus from Matt. 813 00:46:29,080 --> 00:46:32,960 But in the end, it came down to two dishes. 814 00:46:38,040 --> 00:46:39,040 Aldo... 815 00:46:40,160 --> 00:46:41,320 ..and Ali. 816 00:46:43,440 --> 00:46:47,080 One was a classic coffee dessert executed perfectly. 817 00:46:48,880 --> 00:46:53,520 And the other was an exciting and surprising coffee savoury course. 818 00:46:54,520 --> 00:46:57,880 In the end, we believe that the Dish of the Day... 819 00:46:59,800 --> 00:47:01,880 ..was the dish cooked by... 820 00:47:04,040 --> 00:47:05,200 ..Ali. 821 00:47:09,320 --> 00:47:12,400 Oh, my God. Dish of the Day. I can't believe it. 822 00:47:12,400 --> 00:47:15,480 I feel like I've been trying to crawl my way to this position 823 00:47:15,480 --> 00:47:17,360 since the beginning of the competition. 824 00:47:17,360 --> 00:47:21,440 And, yeah, I'm absolutely. I'm honestly proud as punch. 825 00:47:23,080 --> 00:47:26,480 Ali, you know what this means. 826 00:47:26,480 --> 00:47:31,440 You have won the Fans an advantage in the next team challenge. 827 00:47:31,440 --> 00:47:34,200 Hello. Thanks, Matt. 828 00:47:34,200 --> 00:47:35,440 OK. 829 00:47:35,440 --> 00:47:39,360 So, featuring coffee threw a few of you off your game. 830 00:47:41,480 --> 00:47:44,160 And to decide the least impressive dishes today 831 00:47:44,160 --> 00:47:46,800 we had a lot of things to consider, 832 00:47:46,800 --> 00:47:52,400 but in the end we thought the two least impressive dishes from the Fans 833 00:47:52,400 --> 00:47:53,800 were cooked by... 834 00:47:56,120 --> 00:47:57,120 ..Jenn... 835 00:47:58,680 --> 00:47:59,800 ..and... 836 00:48:01,760 --> 00:48:03,120 ..Harry. 837 00:48:04,880 --> 00:48:10,080 So, the least two impressive dishes from the Favourites were cooked by... 838 00:48:10,080 --> 00:48:12,360 ..Minoli 839 00:48:12,360 --> 00:48:13,560 and... 840 00:48:15,480 --> 00:48:17,080 ..Sarah. 841 00:48:18,400 --> 00:48:22,160 Jenn, Harry, Minoli, Sarah, 842 00:48:22,160 --> 00:48:23,960 I'm sorry, but the four of you 843 00:48:23,960 --> 00:48:25,880 are going into tomorrow's pressure test 844 00:48:25,880 --> 00:48:28,400 from where one of you will go home. 845 00:48:30,840 --> 00:48:33,720 VOICEOVER: Tomorrow night on MasterChef Australia... 846 00:48:33,720 --> 00:48:38,120 you're going to be cooking one of Alla's dishes without a recipe. 847 00:48:38,120 --> 00:48:41,560 ..they're fighting to stay in the competition. 848 00:48:41,560 --> 00:48:45,240 JENN: Details are what pressure tests come down to. 849 00:48:45,240 --> 00:48:52,080 But sometimes enormous pressure can produce diamonds. 850 00:48:52,080 --> 00:48:53,600 Such a talented cook. 851 00:48:53,600 --> 00:48:56,400 Captions by Red Bee Media