1 00:00:00,040 --> 00:00:00,320 2 00:00:00,320 --> 00:00:00,400 3 00:00:00,400 --> 00:00:00,440 4 00:00:01,000 --> 00:00:05,560 ANNOUNCER: Previously on MasterChef Australia... 5 00:00:05,560 --> 00:00:08,240 (ALL EXCLAIM) 6 00:00:08,240 --> 00:00:13,040 ..They cooked up a storm, making comfort food for a rainy day. 7 00:00:13,040 --> 00:00:15,080 ALVIN: It's a bit like a hug from Mum. 8 00:00:15,080 --> 00:00:19,200 They all put their home and their hearts on a plate. 9 00:00:19,200 --> 00:00:21,200 ALDO: That's what food is. It's love. 10 00:00:21,200 --> 00:00:24,160 But Tommy's dish was the standout. 11 00:00:24,160 --> 00:00:26,120 You're going straight into the immunity challenge. 12 00:00:26,120 --> 00:00:28,000 Thank you so much. 13 00:00:28,000 --> 00:00:33,440 And tonight, it's a pressure test with a sting in its tail. 14 00:00:36,080 --> 00:00:38,000 15 00:00:38,000 --> 00:00:39,840 16 00:00:39,840 --> 00:00:41,640 17 00:00:41,640 --> 00:00:43,520 18 00:00:43,520 --> 00:00:45,320 19 00:00:45,320 --> 00:00:47,040 20 00:00:47,040 --> 00:00:48,880 21 00:00:48,880 --> 00:00:50,760 22 00:00:50,760 --> 00:00:52,520 23 00:00:52,520 --> 00:00:54,400 24 00:00:54,400 --> 00:00:56,160 25 00:00:56,160 --> 00:00:57,920 26 00:00:57,920 --> 00:00:59,720 27 00:00:59,720 --> 00:01:01,600 28 00:01:01,600 --> 00:01:03,440 29 00:01:03,440 --> 00:01:05,720 30 00:01:05,720 --> 00:01:09,120 31 00:01:09,120 --> 00:01:12,400 32 00:01:12,400 --> 00:01:14,280 33 00:01:14,280 --> 00:01:16,120 34 00:01:16,120 --> 00:01:17,960 35 00:01:17,960 --> 00:01:20,280 36 00:01:40,600 --> 00:01:42,600 Morning, boy. Morning. 37 00:01:42,600 --> 00:01:45,280 I've done one pressure test this season. 38 00:01:45,280 --> 00:01:47,720 You do get a cool opportunity to cook something 39 00:01:47,720 --> 00:01:49,160 you've probably never done before. 40 00:01:51,560 --> 00:01:53,880 I'll get the door, shall I? Yeah, mate. 41 00:01:53,880 --> 00:01:55,440 But... 42 00:01:55,440 --> 00:01:59,000 ..they are stressful and someone's going to go home. 43 00:02:10,400 --> 00:02:12,040 MELISSA: Good morning, everyone. 44 00:02:12,040 --> 00:02:14,040 ALL: Morning. 45 00:02:14,040 --> 00:02:16,400 With each pressure test comes a new opportunity 46 00:02:16,400 --> 00:02:18,480 to challenge yourselves as cooks, 47 00:02:18,480 --> 00:02:20,280 and today is no exception. 48 00:02:22,920 --> 00:02:25,720 Because the dish that you'll be replicating comes from a chef 49 00:02:25,720 --> 00:02:27,920 with more dedication in his little finger 50 00:02:27,920 --> 00:02:30,960 than most people have in their entire bodies. 51 00:02:34,720 --> 00:02:36,800 This chef is the man behind the brand 52 00:02:36,800 --> 00:02:40,400 that set the benchmark for gelato in Australia. 53 00:02:42,680 --> 00:02:46,200 Born out of a small shop in Darlinghurst over 20 years ago, 54 00:02:46,200 --> 00:02:48,080 it soon received cult status 55 00:02:48,080 --> 00:02:51,720 and became regarded as the best gelato in the country. 56 00:02:51,720 --> 00:02:52,880 (GASPS) 57 00:02:54,160 --> 00:02:57,920 Please welcome co-owner and head chef of Gelato Messina... 58 00:02:57,920 --> 00:02:59,800 God, it is! 59 00:02:59,800 --> 00:03:02,400 ..Donato Toce! 60 00:03:08,360 --> 00:03:10,840 MONTANA: Messina is just insane. 61 00:03:10,840 --> 00:03:13,800 Like, they're so indulgent and creative. 62 00:03:13,800 --> 00:03:17,280 They've got full desserts inside the gelato. 63 00:03:18,280 --> 00:03:20,920 So I'm eager to know what's under that cloche. 64 00:03:28,760 --> 00:03:31,920 Donny, what a joy to see you here in the MasterChef kitchen. 65 00:03:31,920 --> 00:03:33,520 How are you? Thank you. Well, thank you. 66 00:03:33,520 --> 00:03:34,800 Talk to me about gelato. 67 00:03:34,800 --> 00:03:37,520 How did the passion come about? 68 00:03:37,520 --> 00:03:39,600 I think gelato, for me, 69 00:03:39,600 --> 00:03:42,120 it's an amazing thing and it's always been in me. 70 00:03:42,120 --> 00:03:45,040 I remember going for gelato with my dad. 71 00:03:45,040 --> 00:03:46,640 It's the tradition, but it's also, the thing is, 72 00:03:46,640 --> 00:03:48,280 it's just a little scoop of happiness. 73 00:03:49,680 --> 00:03:56,760 You guys do about 1.5 million kilograms of gelato a year. Yeah. Yeah. About 1.5 million kilos. 74 00:03:56,760 --> 00:03:58,240 Huge amount. Yeah. 75 00:03:58,240 --> 00:03:59,480 Brr! 76 00:03:59,480 --> 00:04:00,640 It's a lot. 77 00:04:00,640 --> 00:04:02,960 That's a lot of ice-cream. It's a lot of milk. It's a lot of cows. 78 00:04:02,960 --> 00:04:04,600 It is a lot of cows. 79 00:04:04,600 --> 00:04:05,920 We've got our own dairy farm - 80 00:04:05,920 --> 00:04:08,600 so, 400 head of Jersey cattle that provide our milk 81 00:04:08,600 --> 00:04:09,760 straight from the source. 82 00:04:09,760 --> 00:04:11,520 Unbelievable. 83 00:04:11,520 --> 00:04:12,520 Yeah. 84 00:04:12,520 --> 00:04:13,960 Montana. 85 00:04:13,960 --> 00:04:15,320 How do you feel about gelato? 86 00:04:15,320 --> 00:04:16,320 I love it. 87 00:04:16,320 --> 00:04:20,120 I mean, I actually learnt how to make gelato from your book. 88 00:04:20,120 --> 00:04:21,640 The one with the little mushroom on the front. 89 00:04:21,640 --> 00:04:22,640 Are you fangirling? 90 00:04:22,640 --> 00:04:24,760 A little bit, yeah. It's pretty cool. 91 00:04:24,760 --> 00:04:26,480 Yes. 92 00:04:26,480 --> 00:04:27,920 Daniel. 93 00:04:27,920 --> 00:04:29,880 How's your gelato game? 94 00:04:29,880 --> 00:04:31,160 I'm good at eating it. 95 00:04:31,160 --> 00:04:33,800 (LAUGHTER) 96 00:04:33,800 --> 00:04:36,080 By the time today's finished, you'll know how to make gelato. 97 00:04:36,080 --> 00:04:37,280 (CHUCKLES) 98 00:04:40,240 --> 00:04:42,520 Right, Donny. Do you wanna put them out their misery? 99 00:04:42,520 --> 00:04:43,520 Yeah. 100 00:04:46,000 --> 00:04:47,680 Today you're making my... 101 00:04:51,360 --> 00:04:52,720 ..honey. 102 00:04:52,720 --> 00:04:53,720 Ooh! 103 00:04:53,720 --> 00:04:55,080 (ALL EXCLAIM) 104 00:04:56,600 --> 00:04:58,320 So, on top, we've got a honey tuile. 105 00:04:59,320 --> 00:05:00,960 Stop it! Yes! 106 00:05:00,960 --> 00:05:04,160 Then we've got honey gelato with a honey financier. 107 00:05:07,720 --> 00:05:08,960 Oh, stop. 108 00:05:11,080 --> 00:05:13,480 And then we've got blown sugar beehive 109 00:05:13,480 --> 00:05:14,880 with honey chantilly, 110 00:05:14,880 --> 00:05:17,960 honey financier, honey jelly and chewy strawberries. 111 00:05:21,000 --> 00:05:22,440 Wow. 112 00:05:23,600 --> 00:05:25,040 Now we're talking. 113 00:05:25,040 --> 00:05:27,200 MICHAEL: This looks seriously impressive. 114 00:05:27,200 --> 00:05:30,360 There's three different desserts in the three hidden layers. 115 00:05:30,360 --> 00:05:33,760 I couldn't have dreamt this dessert up in my wildest dreams. 116 00:05:33,760 --> 00:05:35,400 And now I've got to cook it. 117 00:05:35,400 --> 00:05:37,840 ANDY: So, obviously it revolves around honey. 118 00:05:37,840 --> 00:05:40,080 Run us through each component. 119 00:05:40,080 --> 00:05:42,760 That's a honey tuile. So it's basically a tuile recipe. 120 00:05:42,760 --> 00:05:45,400 We take out the sugar and we replace it with honey. Yep. 121 00:05:45,400 --> 00:05:47,920 That is a beehive. 122 00:05:47,920 --> 00:05:48,920 Blown sugar. 123 00:05:50,320 --> 00:05:53,480 How hard you reckon blown sugar is for a first-timer? 124 00:05:53,480 --> 00:05:54,840 It's probably the hardest thing, right? 125 00:05:54,840 --> 00:05:56,920 It is the hardest thing. Yeah. It's not easy. 126 00:05:56,920 --> 00:05:58,400 Billie, you've got a crack, haven't ya? 127 00:05:58,400 --> 00:05:59,840 Yeah, not well. 128 00:05:59,840 --> 00:06:01,360 (LAUGHTER) 129 00:06:01,360 --> 00:06:03,600 It was hard. 130 00:06:03,600 --> 00:06:07,840 I had to blow a sugar sphere in the grand final challenge 131 00:06:07,840 --> 00:06:08,960 in my season. 132 00:06:11,280 --> 00:06:13,120 Oh, God! 133 00:06:13,120 --> 00:06:15,520 And still have nightmares about it. 134 00:06:15,520 --> 00:06:16,720 Oh. Dammit. 135 00:06:18,760 --> 00:06:19,960 It's not working. 136 00:06:22,920 --> 00:06:27,520 So seeing this sugar beehive that they have to recreate today, 137 00:06:27,520 --> 00:06:30,320 they're in for a world of pain. 138 00:06:32,040 --> 00:06:36,360 Oh, man! Stop it. Ohhhhhhhh! 139 00:06:36,360 --> 00:06:37,760 Wow, that's thin. 140 00:06:37,760 --> 00:06:39,600 Yeah! That's... 141 00:06:39,600 --> 00:06:44,080 DONATO: So, in amongst each layer we've got the chewy strawberries, 142 00:06:44,080 --> 00:06:46,480 honey financier, a honey liqueur jelly. 143 00:06:46,480 --> 00:06:49,480 And we repeat that process three times throughout. 144 00:06:49,480 --> 00:06:51,040 This here is honey gelato. 145 00:06:51,040 --> 00:06:53,000 We've got flocked on the outside with white chocolate. 146 00:06:53,000 --> 00:06:56,040 We've got a honeycomb powder on top, that you dust at the end, 147 00:06:56,040 --> 00:06:58,880 and then inside you've got a little piece of honey financier. 148 00:07:01,320 --> 00:07:04,000 ANDY: Righto, now the fun part. Go for it. Get into it. 149 00:07:08,440 --> 00:07:09,920 Oh! Wow. 150 00:07:13,720 --> 00:07:15,200 Oh, my God. 151 00:07:17,400 --> 00:07:18,400 MICHAEL: Wow. 152 00:07:20,120 --> 00:07:22,880 DANIEL: This dish is a different sort of dessert to anything 153 00:07:22,880 --> 00:07:24,440 I've had before. 154 00:07:24,440 --> 00:07:26,840 It's called honey, and it's honey for a reason. 155 00:07:26,840 --> 00:07:28,240 When you have all three elements, 156 00:07:28,240 --> 00:07:32,600 you do get this beautiful, gentle hum of honey so subtly. 157 00:07:34,560 --> 00:07:36,360 And nothing is overpowering. 158 00:07:36,360 --> 00:07:38,560 And you look like you're loving life. 159 00:07:38,560 --> 00:07:40,240 I'm loving it. I love honey, too. So... 160 00:07:40,240 --> 00:07:41,400 Beautiful. 161 00:07:41,400 --> 00:07:42,680 It's... It is a masterpiece. 162 00:07:42,680 --> 00:07:43,840 It's really well done. Like... 163 00:07:43,840 --> 00:07:45,720 Thank you. It's intimidating. 164 00:07:47,640 --> 00:07:50,560 If I manage to pull this off, I'm going to be super stoked. 165 00:07:51,720 --> 00:07:54,120 But if not, there's no shame 166 00:07:54,120 --> 00:07:56,240 in struggling with a pressure test like this. 167 00:07:59,000 --> 00:08:02,280 Alright, everybody, you have three and a half hours 168 00:08:02,280 --> 00:08:06,400 to recreate Donny's honey masterpiece. 169 00:08:06,400 --> 00:08:10,720 Everything you need - recipe, everything - is on your benches. 170 00:08:10,720 --> 00:08:13,760 And of course, because it's a pressure test, 171 00:08:13,760 --> 00:08:17,840 the dish that least resembles Donny's in both look and taste 172 00:08:17,840 --> 00:08:20,200 will send its maker home. 173 00:08:20,200 --> 00:08:22,320 Donny, do you wanna do the honours? 174 00:08:22,320 --> 00:08:25,160 Good luck. Your time starts now. 175 00:08:25,160 --> 00:08:27,240 (CHEERING) 176 00:08:37,920 --> 00:08:39,960 MATT: I've done some of the elements before in this cook. 177 00:08:39,960 --> 00:08:41,040 It's definitely achievable. 178 00:08:41,040 --> 00:08:45,040 But that sugar, the blown sugar just really scares me, definitely. 179 00:08:45,040 --> 00:08:47,600 ALDO: Come on. Come on, Dan. 180 00:08:47,600 --> 00:08:50,520 Yeah, definitely feeling match fit. 181 00:08:50,520 --> 00:08:52,960 I think it's a bit of a curse at this stage because, you know, 182 00:08:52,960 --> 00:08:55,120 the more pressure tests, the more chance to go home. 183 00:08:56,120 --> 00:08:58,000 Come on, Montana. 184 00:08:58,000 --> 00:09:00,560 From watching a few pressure tests from the gantry, 185 00:09:00,560 --> 00:09:03,000 you can see the people who do well are the ones who sort of motor 186 00:09:03,000 --> 00:09:05,760 from the get-go and don't let anything sort of get in their way. 187 00:09:05,760 --> 00:09:08,720 So I'm taking on that today and just trying to move as quickly 188 00:09:08,720 --> 00:09:10,520 as I possibly can. 189 00:09:10,520 --> 00:09:11,840 I'm going to read that recipe, 190 00:09:11,840 --> 00:09:14,600 make sure every ingredient is measured precisely, 191 00:09:14,600 --> 00:09:17,800 but do it quickly and give myself as much time 192 00:09:17,800 --> 00:09:21,440 at the end of the cook to get a blown sugar done. 193 00:09:21,440 --> 00:09:24,320 The blown sugar beehive is an element I've never done before, 194 00:09:24,320 --> 00:09:27,720 so I'm going to be completely out of my depth. 195 00:09:27,720 --> 00:09:33,280 So, to start, I was quite comfortable seeing that we were making gelato. 196 00:09:33,280 --> 00:09:36,280 I remember Donato's was beautifully perfumed with honey, 197 00:09:36,280 --> 00:09:37,520 but not too sweet, 198 00:09:37,520 --> 00:09:40,520 and smooth and creamy with just a really, really thin layer 199 00:09:40,520 --> 00:09:42,640 of that honey financier at the bottom. 200 00:09:42,640 --> 00:09:44,640 The gelato is why Donato's here. 201 00:09:44,640 --> 00:09:46,440 It's what he is famous for. 202 00:09:46,440 --> 00:09:49,480 So I'm going to make sure that this element is done perfectly. 203 00:09:49,480 --> 00:09:50,680 Great work, babe. 204 00:09:51,720 --> 00:09:52,720 Come on, guys. 205 00:09:53,840 --> 00:09:55,160 Montana. Hello. 206 00:09:55,160 --> 00:09:56,640 Big fan of Messina? 207 00:09:56,640 --> 00:09:59,000 Yes, massive fan. Definitely. Yeah? Big fan of Donny's work. 208 00:09:59,000 --> 00:10:02,240 And now you're cooking one of his recipes and he's going to judge it. 209 00:10:02,240 --> 00:10:05,400 Does that add extra pressure for you, do you reckon? 210 00:10:05,400 --> 00:10:07,240 Oh, of course it does. Because it is in your wheelhouse. 211 00:10:07,240 --> 00:10:08,240 Yes, of course it does. 212 00:10:08,240 --> 00:10:10,640 I mean, you don't want to be the person who does desserts 213 00:10:10,640 --> 00:10:12,200 in the competition and goes home on a dessert. 214 00:10:12,200 --> 00:10:14,320 So it's stressful. 215 00:10:14,320 --> 00:10:16,960 But I think if I just do the recipe as it says 216 00:10:16,960 --> 00:10:19,680 and not let anything get in my head, I'll be fine. 217 00:10:19,680 --> 00:10:21,720 Definitely. Definitely. Exactly. Good luck. 218 00:10:21,720 --> 00:10:22,920 Thank you. 219 00:10:28,800 --> 00:10:30,560 DANIEL: Right now I'm working on my honey gelato, 220 00:10:30,560 --> 00:10:33,760 which was a huge part of this whole pressure test. 221 00:10:33,760 --> 00:10:36,080 Nothing here is in my wheelhouse. 222 00:10:36,080 --> 00:10:38,280 Come on, Dan. Keep going, mate. 223 00:10:38,280 --> 00:10:41,920 So coming into this challenge, I definitely feel like the underdog. 224 00:10:41,920 --> 00:10:44,120 I know I've got to follow this recipe to a T. 225 00:10:44,120 --> 00:10:45,960 It's a dessert and everything is weighed out 226 00:10:45,960 --> 00:10:47,920 to a specific measurement. 227 00:10:50,680 --> 00:10:53,440 38 of the melted dextrose. 228 00:10:55,040 --> 00:10:56,040 Um... 229 00:10:56,040 --> 00:10:59,560 But by the time I've read it and I've grabbed the ingredients to start, 230 00:10:59,560 --> 00:11:03,440 I've already forgotten how much of each ingredient I needed. 231 00:11:03,440 --> 00:11:05,520 Like, I'm moving quickly and I'm doing things quickly, 232 00:11:05,520 --> 00:11:07,040 but I'm just losing time. 233 00:11:07,040 --> 00:11:12,120 I have to double-check, triple-check, because I just don't trust myself. 234 00:11:13,840 --> 00:11:15,320 I just can't fall behind. 235 00:11:18,080 --> 00:11:20,160 Good work, Michael. Great work, mate. 236 00:11:22,920 --> 00:11:24,120 You've gotta hustle, yeah? 237 00:11:25,280 --> 00:11:26,920 Come on, mate. Faster. 238 00:11:32,480 --> 00:11:33,760 Looking good, Mon. 239 00:11:33,760 --> 00:11:34,760 You got it, Mon. 240 00:11:37,440 --> 00:11:40,320 Half an hour in and I'm sort of finding my groove a little bit, 241 00:11:40,320 --> 00:11:42,160 so it's not as scary as I thought it would be. 242 00:11:43,480 --> 00:11:45,920 I've got my gelato in the churner 243 00:11:45,920 --> 00:11:48,840 and I am working on my honey financier. 244 00:11:49,840 --> 00:11:53,920 Donato's cake in the gelato was reeking of honey 245 00:11:53,920 --> 00:11:57,480 and super thin, and light and fluffy. 246 00:11:57,480 --> 00:12:01,720 I'm adding 110 grams of honey to this butter mixture. 247 00:12:01,720 --> 00:12:04,960 I just want to make sure that that amount that I'm putting in 248 00:12:04,960 --> 00:12:08,120 is spot-on absolutely to what the recipe is saying. 249 00:12:11,240 --> 00:12:13,280 Let's go, Matty. 250 00:12:13,280 --> 00:12:17,400 I think a financier is just a fancy word for a cake. 251 00:12:18,680 --> 00:12:21,240 Reading the recipe, honey is in everything. 252 00:12:21,240 --> 00:12:24,320 Honey. Honeycomb. Honey jelly. 253 00:12:24,320 --> 00:12:25,960 Honey tuile. 254 00:12:25,960 --> 00:12:27,880 It's so hard to keep track of the elements. 255 00:12:27,880 --> 00:12:30,960 But as a teacher, one of the things I always drill into students 256 00:12:30,960 --> 00:12:33,320 is that you've got to read questions right. 257 00:12:33,320 --> 00:12:34,840 And pressure test is like that. 258 00:12:34,840 --> 00:12:37,160 You've got to read these instructions correctly. 259 00:12:38,520 --> 00:12:41,520 If you read them wrong, you could do something wrong. 260 00:12:41,520 --> 00:12:43,480 Everything relies on how accurate you are 261 00:12:43,480 --> 00:12:45,040 to get the right balance in the dish. 262 00:12:45,040 --> 00:12:48,120 So I'm measuring very carefully, but very quickly, 263 00:12:48,120 --> 00:12:50,120 so I don't fall behind. 264 00:12:50,120 --> 00:12:52,600 My honey financier is looking nice and smooth. 265 00:12:52,600 --> 00:12:55,400 It's looking like what I think a cake should look like. 266 00:12:55,400 --> 00:12:57,640 So I'm pretty happy at this point. 267 00:12:57,640 --> 00:13:00,560 And now I can work on my honey tuile next. 268 00:13:01,760 --> 00:13:05,200 I hope you're moving. You've only got two and a half hours to go. 269 00:13:05,200 --> 00:13:09,080 (CHEERING AND SHOUTING) 270 00:13:13,280 --> 00:13:17,600 So, first hour down, gelato's finally in the churner, 271 00:13:17,600 --> 00:13:20,680 and now I have to work on my honey financier. 272 00:13:20,680 --> 00:13:22,720 I feel like I've been motoring on, but... 273 00:13:26,200 --> 00:13:27,880 I dunno, I sort of have a quick look around 274 00:13:27,880 --> 00:13:31,040 and I see Montana's already getting the financier into the oven. 275 00:13:32,200 --> 00:13:33,480 Done, done, done. 276 00:13:34,760 --> 00:13:38,280 So I start to worry a little bit because... 277 00:13:38,280 --> 00:13:41,160 ..I still need to do the whole element. 278 00:13:41,160 --> 00:13:42,680 So I'm actually a step behind. 279 00:13:42,680 --> 00:13:45,480 "Sift flour and baking powder in a small stainless steel bowl 280 00:13:45,480 --> 00:13:47,000 "and sprinkle in the..." 281 00:14:02,360 --> 00:14:06,280 HARRY: Keep pushing, yeah, Dan? 282 00:14:06,280 --> 00:14:09,400 I've just gotta hustle. I've gotta go really fast to catch up. 283 00:14:10,480 --> 00:14:13,760 So, first hour down, I'm working on my financier, 284 00:14:13,760 --> 00:14:16,280 but I'm already a whole step behind at the moment. 285 00:14:16,280 --> 00:14:18,440 Righto, Dan. How are you tracking, mate? 286 00:14:18,440 --> 00:14:20,080 I'm just trying to follow it as best I can, 287 00:14:20,080 --> 00:14:22,320 which is hard because I'm rereading things just to be sure. 288 00:14:22,320 --> 00:14:24,720 Righto. There's no time to reread. Yeah, OK. 289 00:14:24,720 --> 00:14:28,200 You just have to read precisely and then do precisely. 290 00:14:28,200 --> 00:14:29,200 Yeah. 291 00:14:29,200 --> 00:14:31,240 You keep going back and forth, back and forth, back and forth, 292 00:14:31,240 --> 00:14:32,960 mate, there's 100 steps in that thing. 293 00:14:32,960 --> 00:14:35,600 It's going to be, a third of your time is going to disappear. 294 00:14:35,600 --> 00:14:37,520 Yeah. So you need to pick up the pace. 295 00:14:37,520 --> 00:14:38,920 OK, cool. OK? 296 00:14:38,920 --> 00:14:40,320 He's in all sorts. 297 00:14:40,320 --> 00:14:41,920 Come on, Dan. Let's go. 298 00:14:41,920 --> 00:14:43,200 TOMMY: Let's go, Dan. 299 00:14:44,520 --> 00:14:45,920 Still got so much to do, 300 00:14:45,920 --> 00:14:47,560 but, yeah, just got to keep on keeping on. 301 00:14:48,680 --> 00:14:50,320 "170, 12 to 14 minutes till golden. 302 00:14:50,320 --> 00:14:52,880 "Turning the tray halfway through cooking." Yeah. 303 00:14:52,880 --> 00:14:55,840 Finally, my honey financier is in the oven. 304 00:14:55,840 --> 00:14:58,400 Now it's time to move on to my tuile. 305 00:14:58,400 --> 00:15:00,160 Alright, two hours to go. Come on, guys! 306 00:15:00,160 --> 00:15:04,280 (SHOUTS OF ENCOURAGEMENT AND CHEERING) 307 00:15:04,280 --> 00:15:07,440 ALDO: Go, Daniel! Go, mate! Go, Michael! Come on! 308 00:15:07,440 --> 00:15:08,840 BILLIE: Good work, Mon! 309 00:15:08,840 --> 00:15:11,400 So, I've got my cake in the oven, 310 00:15:11,400 --> 00:15:13,720 I've got my gelato in the churner, 311 00:15:13,720 --> 00:15:15,440 and I am working on my honey tuile. 312 00:15:16,840 --> 00:15:20,400 Donato's honey tuile was so perfect. 313 00:15:21,520 --> 00:15:24,240 I want to replicate that, but in the back of my mind, 314 00:15:24,240 --> 00:15:27,200 I just know I need enough time to do the blown sugar, 315 00:15:27,200 --> 00:15:29,560 so I'm just pushing as fast as I can. 316 00:15:29,560 --> 00:15:31,680 WOMAN: Yee-hoo! Yes! MAN: Oh, nice work, Montana. 317 00:15:33,520 --> 00:15:35,400 Go, Michael! 318 00:15:35,400 --> 00:15:37,040 It's like kitchen art, what he does. 319 00:15:37,040 --> 00:15:40,080 And so I've got to try and make an artwork 320 00:15:40,080 --> 00:15:42,480 that tastes really good as well. 321 00:15:42,480 --> 00:15:43,880 I really want to get it right. 322 00:15:43,880 --> 00:15:46,640 How are you, Michael? Good, Andy. 323 00:15:46,640 --> 00:15:48,360 Mate, you look like you're in some pretty good form. 324 00:15:48,360 --> 00:15:49,400 I'm in some good form. 325 00:15:49,400 --> 00:15:52,640 So, this is my tuile, so I'm gonna chill that down in the fridge. 326 00:15:52,640 --> 00:15:55,640 Yep. And then I'm moving on to the honeycomb. 327 00:15:55,640 --> 00:15:57,320 Mate, you're smashing it. Like, I gotta say. 328 00:15:57,320 --> 00:15:58,840 I'm sweating as well, though. 329 00:15:58,840 --> 00:16:00,680 Imagine how big the beads of sweat will be 330 00:16:00,680 --> 00:16:01,960 when you're trying to blow that sugar. 331 00:16:01,960 --> 00:16:03,240 They'll be... Have you done it before? 332 00:16:03,240 --> 00:16:05,280 Never done it before. I'm actually excited. 333 00:16:05,280 --> 00:16:07,680 I just wish it wasn't going home on the line if I stuff it up. 334 00:16:07,680 --> 00:16:09,920 You know, I've got pretty... Look at these clumsy fingers. 335 00:16:09,920 --> 00:16:10,920 Well, that's the thing. 336 00:16:10,920 --> 00:16:13,120 So it was very smart to get ahead of the game as much as you can, 337 00:16:13,120 --> 00:16:15,680 so you can take some time to make sure that sugar's blown perfectly. 338 00:16:15,680 --> 00:16:16,680 Yeah. 339 00:16:16,680 --> 00:16:19,440 Mate, keep hustling. We'll get out of your hair. Thank you. 340 00:16:19,440 --> 00:16:21,480 You guys really do need to be hustling. 341 00:16:21,480 --> 00:16:23,600 An hour and a half to go! Come on! 342 00:16:23,600 --> 00:16:27,160 (ALL SHOUT AND CHEER) 343 00:16:31,040 --> 00:16:32,960 MONTANA: I'm working at a good speed. 344 00:16:32,960 --> 00:16:34,360 I've made the tuile batter... 345 00:16:35,760 --> 00:16:38,600 ..so I'm ready to assemble my gelato element. 346 00:16:38,600 --> 00:16:40,520 It's looking beautiful. 347 00:16:40,520 --> 00:16:43,080 Definitely tastes like Donato's, so I'm really happy. 348 00:16:45,160 --> 00:16:47,040 And honey financier is ready. 349 00:16:48,240 --> 00:16:50,360 I remember just a really, really thin layer 350 00:16:50,360 --> 00:16:52,040 of that honey financier at the bottom. 351 00:16:55,160 --> 00:16:56,640 TOMMY: Go, Mon. You've got this. 352 00:16:58,080 --> 00:17:02,040 So, to start, I fill the honeycomb hexagon with that gelato, 353 00:17:02,040 --> 00:17:04,480 making sure it's really pushed into all those corners. 354 00:17:07,080 --> 00:17:11,160 This is one of the main elements of the whole dessert, 355 00:17:11,160 --> 00:17:12,720 so I really want to make sure I get it right. 356 00:17:14,000 --> 00:17:16,200 And then the recipe says to punch out three holes 357 00:17:16,200 --> 00:17:18,560 from the honey financier and cut them in half 358 00:17:18,560 --> 00:17:20,040 so I end up with six discs. 359 00:17:21,440 --> 00:17:24,760 And place the honey financier in five spots 360 00:17:24,760 --> 00:17:27,600 around the outside and squeezing that sixth one in the middle. 361 00:17:29,320 --> 00:17:30,960 Yeah, it looks really pretty. 362 00:17:32,440 --> 00:17:35,120 It's one of the main elements. It's done. 363 00:17:35,120 --> 00:17:36,880 Good work, Mon. Great work, Montana. 364 00:17:36,880 --> 00:17:38,840 I can tick it off 365 00:17:38,840 --> 00:17:42,240 and I can move on to this crucial blown sugar beehive, 366 00:17:42,240 --> 00:17:43,960 which I've been dreading this whole cook. 367 00:17:43,960 --> 00:17:46,200 So, yeah, it's time to get into it. 368 00:17:47,440 --> 00:17:48,920 Can we get the morale up in here, please? 369 00:17:48,920 --> 00:17:50,440 HARRY: Shake your booty, Dan! Let's go! 370 00:17:50,440 --> 00:17:51,800 (ALL SHOUT) There we go. 371 00:17:51,800 --> 00:17:53,800 That's good, mate. There we go. 372 00:17:55,240 --> 00:17:58,360 How much flour? 100 flour and nine eggwhites. 373 00:17:58,360 --> 00:18:03,000 I am making my tuile, but I'm still behind a bit here. 374 00:18:04,160 --> 00:18:06,920 Don't look around. It's the wrong thing to do in a pressure test. 375 00:18:07,920 --> 00:18:09,880 Because you'll find out that you might be behind 376 00:18:09,880 --> 00:18:11,800 and then you stress yourself out. 377 00:18:11,800 --> 00:18:15,440 But in my job as a firey, there is stress 378 00:18:15,440 --> 00:18:17,040 and there's going to be things that go wrong. 379 00:18:17,040 --> 00:18:19,760 But it's all about figuring out how to get around it 380 00:18:19,760 --> 00:18:21,080 and not give up. 381 00:18:22,400 --> 00:18:23,720 Alright, cool. 382 00:18:23,720 --> 00:18:26,000 ALDO: Come on, Dan. Keep going, mate. 383 00:18:27,840 --> 00:18:29,720 MATT: I'm moving so quickly in this kitchen. 384 00:18:31,880 --> 00:18:33,760 It melts so quickly. 385 00:18:39,160 --> 00:18:43,280 BILLIE: Matt has managed to get out a nice-looking gelato. 386 00:18:47,440 --> 00:18:49,560 (MUTTERS) Oh, my God. 387 00:18:49,560 --> 00:18:54,440 But I'm worried that maybe he didn't read the recipe right. 388 00:18:56,840 --> 00:18:58,920 I've noticed Michael and Montana have cut 389 00:18:58,920 --> 00:19:00,880 the little discs of cake in half... 390 00:19:02,960 --> 00:19:05,240 ..but Matt hasn't done that. 391 00:19:05,240 --> 00:19:09,640 And the cake, I think, acts as a bit of a base to the dessert. 392 00:19:10,880 --> 00:19:13,000 So if it's any thicker, 393 00:19:13,000 --> 00:19:15,640 it could throw out the balance of the entire dish. 394 00:19:32,000 --> 00:19:33,640 Keep going! One hour to go! 395 00:19:33,640 --> 00:19:35,200 Come on, gang! JOCK: Come on! 396 00:19:35,200 --> 00:19:39,160 (CHEERING AND APPLAUSE) 397 00:19:39,160 --> 00:19:41,320 Come on, guys! Come on! 398 00:19:43,480 --> 00:19:44,840 WOMAN: It smells good! 399 00:19:48,880 --> 00:19:51,280 MONTANA: My gelato is all finished, 400 00:19:51,280 --> 00:19:53,240 so it's got the honey financier in it, 401 00:19:53,240 --> 00:19:55,360 it's in the hexagon mould in the blast chiller. 402 00:19:55,360 --> 00:19:56,480 And now... 403 00:19:59,000 --> 00:20:01,440 ..it is the blown sugar beehive. 404 00:20:02,800 --> 00:20:05,720 This is the step that I was definitely 405 00:20:05,720 --> 00:20:08,520 just nervously waiting for it to come up in the recipe. 406 00:20:13,160 --> 00:20:15,080 The only time I've ever sort of been exposed to it 407 00:20:15,080 --> 00:20:16,720 was watching Billie's finale, 408 00:20:16,720 --> 00:20:19,360 so, I mean, hopefully, I can take some tips from her, 409 00:20:19,360 --> 00:20:20,920 but, yeah, never done it myself. 410 00:20:22,680 --> 00:20:24,440 I'm glad I've sort of sped through the first elements 411 00:20:24,440 --> 00:20:26,400 to give myself enough time on this one. 412 00:20:26,400 --> 00:20:28,200 We have to make the honeycomb itself 413 00:20:28,200 --> 00:20:32,000 and then create a beehive by blowing sugar in the mould. 414 00:20:33,960 --> 00:20:38,800 Donato's blown sugar beehive was so incredibly thin 415 00:20:38,800 --> 00:20:42,640 and it just sort of was there for a crunch and then just disappeared. 416 00:20:42,640 --> 00:20:46,520 So I want to make sure mine is wafer-thin like his was. 417 00:20:48,160 --> 00:20:49,920 HARRY: How are you feeling, babe? Good? 418 00:20:49,920 --> 00:20:52,360 Yeah, good. Well done, mate. Keep pushing. 419 00:21:01,400 --> 00:21:04,320 MATT: I'm up to the blown sugar beehive. 420 00:21:04,320 --> 00:21:07,560 Yeah, the blown sugar is definitely the part that I have been dreading. 421 00:21:08,840 --> 00:21:11,040 MICHAEL: First time blowing sugar. Definitely nervous. 422 00:21:11,040 --> 00:21:14,720 I think if you've got a beautiful sugar dome when you serve it up, 423 00:21:14,720 --> 00:21:17,840 it's going to be a really impressive thing to the judges and to Donny. 424 00:21:17,840 --> 00:21:20,000 So, yeah, I'm going to work really hard 425 00:21:20,000 --> 00:21:21,440 to make sure I get this one right. 426 00:21:23,400 --> 00:21:24,520 Pretty. 427 00:21:25,640 --> 00:21:27,160 I look like a lady at golf. 428 00:21:30,800 --> 00:21:32,480 So now it's crunch time. 429 00:21:32,480 --> 00:21:35,960 I need to actually construct this beehive. 430 00:21:35,960 --> 00:21:38,720 I need to start working with the sugar at 110 degrees, 431 00:21:38,720 --> 00:21:42,040 which is very hot and definitely going to burn your fingers, 432 00:21:42,040 --> 00:21:45,160 so I'm making sure that I've got the protection on. 433 00:21:45,160 --> 00:21:46,600 Ooh, this is hot. 434 00:21:49,400 --> 00:21:51,760 It's just sticking. Is it supposed to stick to me? 435 00:21:54,000 --> 00:21:55,000 I'm really nervous. 436 00:21:55,000 --> 00:21:58,520 This is...this is, like, the make-or-break part of this dish. 437 00:21:59,560 --> 00:22:01,160 Let's give it a go, hey? 438 00:22:04,560 --> 00:22:06,040 BILLIE: Really gently, Mon. 439 00:22:12,000 --> 00:22:13,000 Come on. 440 00:22:15,600 --> 00:22:17,000 Come on, you got this, Montana. 441 00:22:19,520 --> 00:22:22,080 KEYMA: You're going well. Come on, keep going. 442 00:22:22,080 --> 00:22:26,560 I'm starting to make a ball with my sugar 443 00:22:26,560 --> 00:22:28,760 to try and get a little bit of air into it 444 00:22:28,760 --> 00:22:30,320 before I get it into the mould. 445 00:22:37,880 --> 00:22:39,000 (SIGHS) 446 00:22:39,000 --> 00:22:41,000 I'm having a few attempts at it... 447 00:22:41,000 --> 00:22:43,040 Come on. 448 00:22:44,280 --> 00:22:45,880 Nearly got one. 449 00:22:47,400 --> 00:22:49,400 ..and it's not really sort of working. 450 00:22:52,360 --> 00:22:54,160 Oh, God. 451 00:22:54,160 --> 00:22:56,080 BILLIE: Close. So close, Mon. ALVIN: So close, Mon. 452 00:22:58,800 --> 00:23:00,000 Come on, Michael. 453 00:23:02,480 --> 00:23:03,920 Ooh. 454 00:23:03,920 --> 00:23:06,680 How's the sugar going, Michael? Terrible. You? 455 00:23:06,680 --> 00:23:07,720 Not good. Have you done one? 456 00:23:07,720 --> 00:23:10,200 I can't get it to seal. I can't get a seal either. 457 00:23:10,200 --> 00:23:11,280 Yeah. 458 00:23:11,280 --> 00:23:13,720 Guys, just a little bit of advice on the sugar work. 459 00:23:13,720 --> 00:23:17,080 A couple of little things. Try heating the tip of the nozzle. 460 00:23:17,080 --> 00:23:20,440 First of all. Secondly, when you're balling it up, 461 00:23:20,440 --> 00:23:23,120 even though it looks like we're making meatballs, don't go nuts. 462 00:23:23,120 --> 00:23:26,800 And when you grab it, try not to touch the top with your hands. 463 00:23:26,800 --> 00:23:28,720 So over the top... 464 00:23:28,720 --> 00:23:30,000 Like a claw. 465 00:23:30,000 --> 00:23:32,560 ..and clench like that around it. 466 00:23:32,560 --> 00:23:33,760 That's it. Thank you. 467 00:23:33,760 --> 00:23:35,560 Sorry. 468 00:23:36,600 --> 00:23:40,280 DAN: My tuile mixture is done. And I'm still behind. 469 00:23:40,280 --> 00:23:41,720 Come on, Dan. 470 00:23:43,600 --> 00:23:45,160 But I can't give up. 471 00:23:45,160 --> 00:23:48,360 So, I'm onto my beehive, and it's just been on the back of my mind. 472 00:23:52,360 --> 00:23:54,840 (GROANS) I just can't... 473 00:23:54,840 --> 00:23:57,080 I can see the other guys, they're struggling. 474 00:23:58,840 --> 00:24:01,240 Oh, damn. Not a good one. 475 00:24:03,640 --> 00:24:05,400 HARRY: Go, Dan. 476 00:24:05,400 --> 00:24:07,640 But once upon a time, I used to work in the mines 477 00:24:07,640 --> 00:24:11,800 and we used to bog up holes with this sort of steel putty-type stuff. 478 00:24:13,080 --> 00:24:16,440 And the pliability of the sugar is somewhat the same. 479 00:24:16,440 --> 00:24:18,000 Like, it's tacky. 480 00:24:18,000 --> 00:24:19,440 Oh, yeah, that's stuck. 481 00:24:19,440 --> 00:24:21,600 So I'm trying to apply the same logic here to sugar, 482 00:24:21,600 --> 00:24:23,600 because I think that's what we're trying to work with. 483 00:24:23,600 --> 00:24:25,240 ALDO: Come on, Dan, you're doing great. 484 00:24:25,240 --> 00:24:26,760 I've got this little ball here... 485 00:24:29,200 --> 00:24:30,680 You've got him shaking like a leaf. 486 00:24:32,480 --> 00:24:34,480 ..and it seems to be working quite well for me. 487 00:24:38,800 --> 00:24:40,960 Are you pumping? Yeah, gently. 488 00:24:47,440 --> 00:24:49,440 Now I need to get it out without breaking it. 489 00:24:51,040 --> 00:24:53,160 Oh. Oh, don't. You're making me nervous! 490 00:25:05,240 --> 00:25:07,280 Yes, Dan! Oh, my God! 491 00:25:07,280 --> 00:25:12,120 (CHEERING AND APPLAUSE) 492 00:25:12,120 --> 00:25:14,240 Yes! 493 00:25:14,240 --> 00:25:15,960 Do you think I've got it? 494 00:25:15,960 --> 00:25:17,560 I've gotta find out. MELISSA: We'll find out. 495 00:25:17,560 --> 00:25:19,560 I'm sure we'll find out. 496 00:25:19,560 --> 00:25:21,600 I've nailed it! 497 00:25:21,600 --> 00:25:23,360 Quick! Quick! 498 00:25:23,360 --> 00:25:25,240 First crack, I can't believe that. 499 00:25:25,240 --> 00:25:26,520 Dan, it looks really good. 500 00:25:26,520 --> 00:25:28,640 And I look around and everyone's still trying to do theirs, 501 00:25:28,640 --> 00:25:30,480 and I've caught up massively. 502 00:25:30,480 --> 00:25:31,960 There you go. That's looking killer. 503 00:25:34,720 --> 00:25:37,040 Now I just need to put it into an airtight container 504 00:25:37,040 --> 00:25:38,520 so that it's ready to plate up. 505 00:25:42,920 --> 00:25:44,040 (CRACK!) 506 00:25:44,040 --> 00:25:45,760 NO! 507 00:25:45,760 --> 00:25:47,760 Oh, sorry. Sorry. 508 00:25:49,640 --> 00:25:51,080 Oh, did he break it? 509 00:25:51,080 --> 00:25:53,160 Oh...fudge. 510 00:25:54,480 --> 00:25:56,080 Oh. 511 00:25:56,080 --> 00:25:58,280 Oh, I'm such a bloody goose. 512 00:26:14,200 --> 00:26:15,480 Daniel. G'day. 513 00:26:15,480 --> 00:26:16,600 You have one? 514 00:26:16,600 --> 00:26:18,880 Yeah. I just crushed it, though, so I'm making another one. 515 00:26:18,880 --> 00:26:20,440 You crushed...? 516 00:26:20,440 --> 00:26:22,280 Actually, when I was putting it in the thingy, 517 00:26:22,280 --> 00:26:23,440 I accidentally crushed the top. 518 00:26:23,440 --> 00:26:24,920 Oh, you crushed it. Not in the good way. 519 00:26:24,920 --> 00:26:26,640 Yeah. Not in the good way. No. OK. 520 00:26:26,640 --> 00:26:28,200 I managed to pull it off in one crack, 521 00:26:28,200 --> 00:26:30,640 so let's see if I can do it again. You can do it. 522 00:26:32,680 --> 00:26:35,280 Pressure makes diamonds, Mel. Correct. 523 00:26:35,280 --> 00:26:37,680 It really does. And I love diamonds. 524 00:26:37,680 --> 00:26:39,200 (CHUCKLING) 525 00:26:40,040 --> 00:26:42,480 Play on. Let's go to round two. 526 00:26:42,480 --> 00:26:44,560 I'm starting my second blown sugar beehive. 527 00:26:44,560 --> 00:26:48,040 I was so far behind but I managed to pull a banger out of nowhere 528 00:26:48,040 --> 00:26:49,920 and catch back up 529 00:26:49,920 --> 00:26:52,440 so, hopefully, I can pull this off again. 530 00:26:54,520 --> 00:26:56,800 I can see that the other three, they're still struggling 531 00:26:56,800 --> 00:26:58,360 to even get the first one. 532 00:27:03,920 --> 00:27:07,160 But I'm getting the same feeling that I did the first time. 533 00:27:07,960 --> 00:27:10,520 ALDO: Come on, Dan. You're doing great, mate. 534 00:27:13,760 --> 00:27:15,320 Nice one, Dan. 535 00:27:18,440 --> 00:27:20,440 Yes! 536 00:27:20,440 --> 00:27:21,760 I don't know how I did that, 537 00:27:21,760 --> 00:27:23,160 but I did it again and I've done it better. 538 00:27:23,160 --> 00:27:25,360 And I'm just cashing my chips on this beehive. 539 00:27:25,360 --> 00:27:27,680 Now, gentle. It's a newborn baby. 540 00:27:29,440 --> 00:27:32,680 Now I've just got to gently, gently, just work away these edges here. 541 00:27:34,200 --> 00:27:35,360 BILLIE: Nice and light, Dan. 542 00:27:42,200 --> 00:27:44,920 (SIGHS) OK. I'm actually stoked with that one. 543 00:27:44,920 --> 00:27:46,480 Oh, Dan! 544 00:27:48,480 --> 00:27:51,080 It looks beautiful. It sits perfectly. 545 00:27:51,080 --> 00:27:52,880 STEPH: Dan? Don't crack it. 546 00:27:52,880 --> 00:27:57,440 This time, I put it in the right container and put that away 547 00:27:57,440 --> 00:27:59,800 so that I don't knock it over. (CHUCKLES) 548 00:27:59,800 --> 00:28:01,520 BILLIE: Let's go! You got it! Let's go! 549 00:28:01,520 --> 00:28:02,720 Last bit. 550 00:28:02,720 --> 00:28:05,400 I feel like I'm getting a second wind about me. 551 00:28:05,400 --> 00:28:06,520 I'm on the homestretch, 552 00:28:06,520 --> 00:28:10,960 I'll just have to finish my tuile and tie up all my loose ends. 553 00:28:10,960 --> 00:28:13,320 I think I can get this done. 554 00:28:13,320 --> 00:28:17,360 Now it's time to get the skates on because you've got 15 minutes to go. 555 00:28:25,560 --> 00:28:27,120 That's it. Beautiful, mate. 556 00:28:27,120 --> 00:28:29,480 Good work, Michael. Beautiful work, Michael. 557 00:28:32,720 --> 00:28:33,840 Go, Matty. 558 00:28:35,360 --> 00:28:37,160 MINDY: Matt, be really careful. 559 00:28:39,240 --> 00:28:40,680 Oh, my God. 560 00:28:42,760 --> 00:28:44,040 (APPLAUSE) 561 00:28:47,200 --> 00:28:49,960 MONTANA: I keep hearing cheers from the gantry for everyone else 562 00:28:49,960 --> 00:28:52,600 once they've gotten their blown sugar work done. 563 00:28:52,600 --> 00:28:53,600 Don't worry about... 564 00:28:53,600 --> 00:28:55,960 Don't worry about him. Worry about you. Worry about you. 565 00:28:55,960 --> 00:28:57,840 You do you. Yeah. 566 00:28:57,840 --> 00:28:59,600 Everything was going so well. 567 00:28:59,600 --> 00:29:02,280 But this blown sugar has just completely thrown me. 568 00:29:02,280 --> 00:29:06,480 I know the other three have gotten a beehive done. 569 00:29:06,480 --> 00:29:08,440 Ugh. I've done about... 570 00:29:09,720 --> 00:29:12,400 ..probably over 10 attempts at this sugar ball. 571 00:29:13,200 --> 00:29:14,560 I don't know. 572 00:29:14,560 --> 00:29:17,880 When everyone else's is perfect and you've got one major flaw in yours, 573 00:29:17,880 --> 00:29:20,040 it pretty much means that you're going home. 574 00:29:22,760 --> 00:29:24,080 Oh, my God. 575 00:29:27,440 --> 00:29:29,840 DAN: I caught up massively with the blown sugar beehive. 576 00:29:29,840 --> 00:29:32,400 So now I've got enough time to play with everything else. 577 00:29:32,400 --> 00:29:33,920 Ow! That's really hot. 578 00:29:33,920 --> 00:29:36,680 KEYMA: You don't need fingers. HARRY: (CHUCKLES) You don't need fingers. 579 00:29:38,520 --> 00:29:40,400 The tuile, I'm happy with that. I think that looks good. 580 00:29:40,400 --> 00:29:42,560 (CHEERING AND APPLAUSE) 581 00:29:42,560 --> 00:29:44,280 You bloody bewdy. 582 00:29:44,280 --> 00:29:46,400 I spent a lot of time and care into the gelato. 583 00:29:46,400 --> 00:29:47,840 Come on, Dan. 584 00:29:47,840 --> 00:29:51,080 And I think I've done a good job here. 585 00:29:52,120 --> 00:29:54,560 ALDO: Yes, Daniel. STEPH: Dan, it looks really good. 586 00:29:54,560 --> 00:29:58,320 And I've been waiting for an excuse to do some spray painting. 587 00:30:00,840 --> 00:30:03,120 Putting my white chocolate coating on the gelato, 588 00:30:03,120 --> 00:30:05,080 that's what it's like. 589 00:30:05,080 --> 00:30:07,240 And then I'm just double-checking everything. 590 00:30:07,240 --> 00:30:09,200 Yay! 591 00:30:09,200 --> 00:30:10,440 Yes, Dan. 592 00:30:10,440 --> 00:30:12,320 I feel like I was thrown in the deep end today, 593 00:30:12,320 --> 00:30:14,280 really out of my comfort zone. 594 00:30:14,280 --> 00:30:15,920 And I think I've done a cracking effort. 595 00:30:15,920 --> 00:30:16,920 Sorry, guys. 596 00:30:16,920 --> 00:30:19,040 You've only got 10 minutes to go. Come on! 597 00:30:19,040 --> 00:30:21,720 (CHEERING AND SHOUTING) 598 00:30:25,320 --> 00:30:27,080 I don't have a sugar ball I'm happy with. 599 00:30:27,080 --> 00:30:29,000 So, if I've got enough time at the end 600 00:30:29,000 --> 00:30:30,960 after all the elements are done, I'll go back to it. 601 00:30:30,960 --> 00:30:33,440 Beehive is done. So, yeah, I'm pretty happy. 602 00:30:33,440 --> 00:30:37,840 Just getting all these little last elements ready to go. 603 00:30:40,440 --> 00:30:43,520 There's eight minutes to go. I'm tired, but I'm about to get it done. 604 00:30:43,520 --> 00:30:45,360 So I'm happy. 605 00:30:45,360 --> 00:30:47,760 I'm confident in my mise en place. 606 00:30:47,760 --> 00:30:50,200 But I'm going to plate up the dish in front of the judges 607 00:30:50,200 --> 00:30:52,800 and in front of Donato in the tasting room. 608 00:30:52,800 --> 00:30:54,160 That really frightens me. 609 00:30:54,160 --> 00:30:57,560 Beautiful. Great work, Matt. 610 00:30:57,560 --> 00:31:00,720 Come on, guys! You've only got three minutes to go! Come on! 611 00:31:03,200 --> 00:31:05,560 Push! Push! Push! Let's go! 612 00:31:06,880 --> 00:31:09,080 MONTANA: So, I've come back to my blown sugar beehive. 613 00:31:09,080 --> 00:31:10,160 Keep going, Mon. 614 00:31:12,160 --> 00:31:15,680 I have finished all of my elements 615 00:31:15,680 --> 00:31:18,000 except for this. 616 00:31:18,000 --> 00:31:20,720 Close. So close, Mon. ALDO: So close, Mon. 617 00:31:20,720 --> 00:31:22,040 It's just heartbreaking. 618 00:31:23,640 --> 00:31:25,080 Oh, my God. 619 00:31:25,080 --> 00:31:27,240 Has Mon got one? No. 620 00:31:29,080 --> 00:31:31,240 She just needs one. I know. 621 00:31:35,800 --> 00:31:36,800 You can do it. 622 00:31:40,640 --> 00:31:42,920 This one looks good. This one looks good. 623 00:31:44,840 --> 00:31:46,000 Yes! 624 00:31:46,000 --> 00:31:47,240 Come on! 625 00:31:47,240 --> 00:31:51,720 I actually cannot believe that I have managed to make one. 626 00:31:52,640 --> 00:31:54,720 Oh! Oh, God! 627 00:31:54,720 --> 00:31:56,800 I'm seeing the finish line here. 628 00:31:56,800 --> 00:31:59,080 I've still got to do the hard part. 629 00:32:00,600 --> 00:32:02,920 I know it is hard, but you've got it. 630 00:32:02,920 --> 00:32:03,920 Careful, Mon. 631 00:32:05,440 --> 00:32:06,680 Be really gentle. 632 00:32:08,080 --> 00:32:10,560 So, I'm super, super careful with the edges. 633 00:32:13,800 --> 00:32:17,280 MEL: 30 seconds! 30 seconds! 634 00:32:17,280 --> 00:32:18,720 Come on! 635 00:32:37,280 --> 00:32:38,600 Oh! 636 00:32:46,360 --> 00:32:49,960 To come so close and all of a sudden just slip away so quickly... 637 00:32:51,240 --> 00:32:53,640 I don't have a complete dish. 638 00:32:53,640 --> 00:32:55,560 All that's going through my head right now 639 00:32:55,560 --> 00:32:58,040 is that I'll be leaving this kitchen today. 640 00:32:58,040 --> 00:33:00,640 Alright. It's time. 10... 641 00:33:00,640 --> 00:33:02,720 ALL: nine, eight 642 00:33:02,720 --> 00:33:04,760 seven, six, 643 00:33:04,760 --> 00:33:06,960 five, four 644 00:33:06,960 --> 00:33:08,600 three, two 645 00:33:08,600 --> 00:33:10,160 one. 646 00:33:10,160 --> 00:33:11,680 That's it! 647 00:33:11,680 --> 00:33:12,680 Well done, guys. 648 00:33:27,800 --> 00:33:30,640 Well, I think this is going to be a very interesting tasting - 649 00:33:30,640 --> 00:33:33,440 lots of techniques, lots of elements. 650 00:33:33,440 --> 00:33:36,160 But they desperately don't want to go home 651 00:33:36,160 --> 00:33:39,080 and they're really digging their heels in. 652 00:33:39,080 --> 00:33:41,960 Shall we get the first one in? Let's do it. 653 00:33:43,480 --> 00:33:46,440 Oh, God. Good luck, mate. Thank you. 654 00:33:47,640 --> 00:33:49,280 It's been such an intense cook. 655 00:33:49,280 --> 00:33:52,480 This pressure test was by far the hardest so far. 656 00:33:52,480 --> 00:33:53,920 Matt. 657 00:33:53,920 --> 00:33:56,640 And now I have to plate up in front of the chef who created this dish. 658 00:33:58,040 --> 00:34:00,760 You've got five minutes. Your time starts now. 659 00:34:00,760 --> 00:34:03,120 It's probably the most nerve-wracking thing 660 00:34:03,120 --> 00:34:04,760 that's happened in this kitchen. 661 00:34:04,760 --> 00:34:09,480 And I'm so worried about breaking the beehive. 662 00:34:09,480 --> 00:34:11,320 I've got to be so careful. 663 00:34:13,680 --> 00:34:16,040 I'm piping a little bit of cream Chantilly, 664 00:34:16,040 --> 00:34:19,720 my jelly, my financier and my chewy strawberries. 665 00:34:23,360 --> 00:34:24,760 Matt. Yep. 666 00:34:24,760 --> 00:34:26,280 You've got two minutes left. 667 00:34:26,280 --> 00:34:28,920 Three of my minutes have gone. I've just got to motor. 668 00:34:30,040 --> 00:34:33,480 But the beehive is filled and it's done. 669 00:34:33,480 --> 00:34:34,880 I'm just stoked. 670 00:34:35,840 --> 00:34:38,440 And then to finish the gelato honeycomb, 671 00:34:38,440 --> 00:34:40,280 sprinkle across the powder. 672 00:34:42,360 --> 00:34:44,320 Then I just need to be really careful 673 00:34:44,320 --> 00:34:46,200 about placing my tuile on top. 674 00:34:46,200 --> 00:34:48,120 And...time's up. 675 00:34:48,120 --> 00:34:50,640 Five minutes flies when you're having fun, huh? 676 00:34:50,640 --> 00:34:52,600 (CHUCKLES) It sure does. 677 00:34:52,600 --> 00:34:55,120 Really happy with how it's come together. 678 00:34:55,120 --> 00:34:58,040 I think it looks pretty similar to Donato's, 679 00:34:58,040 --> 00:35:00,160 but you never know, do you? 680 00:35:00,160 --> 00:35:03,080 Alright. Matt, we'll taste it. Thank you. 681 00:35:05,960 --> 00:35:07,280 It's pretty good. 682 00:35:10,440 --> 00:35:12,400 Have a look at that. 683 00:35:13,400 --> 00:35:16,920 There's a lot of financier in there. 684 00:35:16,920 --> 00:35:18,720 There's too much cake in it. 685 00:35:18,720 --> 00:35:21,840 There's hardly any gelato. It's almost all financier. 686 00:35:21,840 --> 00:35:23,440 There's no gelato in it. 687 00:35:23,440 --> 00:35:25,840 It's not a great sign. 688 00:35:25,840 --> 00:35:27,600 So, he hasn't cut it. 689 00:35:29,920 --> 00:35:32,040 You should be able to just crack the top. 690 00:35:35,000 --> 00:35:36,000 The top's OK. 691 00:35:55,840 --> 00:35:57,680 What do you think, Donny? 692 00:35:59,440 --> 00:36:01,960 The beehive was beautiful. It was great, great flavours. 693 00:36:01,960 --> 00:36:03,920 Nailed everything. The jelly was great. 694 00:36:03,920 --> 00:36:06,720 The strawberries were great. The Chantilly was great. 695 00:36:06,720 --> 00:36:08,720 How about the tuile? The tuile was beautiful. 696 00:36:08,720 --> 00:36:09,920 Faultless. 697 00:36:09,920 --> 00:36:11,560 Yeah, everything was good. 698 00:36:11,560 --> 00:36:13,760 It's just what really counted for me was the gelato. 699 00:36:13,760 --> 00:36:15,640 And unfortunately, I couldn't taste it. 700 00:36:15,640 --> 00:36:17,800 There was just too little of it on there. 701 00:36:19,240 --> 00:36:21,400 For me, that gelato is key. 702 00:36:22,520 --> 00:36:24,480 You know, earlier when you said 703 00:36:24,480 --> 00:36:26,840 it's like this little scoop of happiness. Yeah. 704 00:36:26,840 --> 00:36:29,280 Kind of missed out on having that. 705 00:36:30,320 --> 00:36:34,120 He's failed to read one pivotal step, 706 00:36:34,120 --> 00:36:36,520 and I actually don't think he's got any idea. 707 00:36:36,520 --> 00:36:37,520 No. 708 00:36:37,520 --> 00:36:39,280 Let's face it - that could send him home today. 709 00:36:47,360 --> 00:36:52,480 ANNOUNCER: Hungry for inspiration? 710 00:36:58,960 --> 00:36:59,960 JOCK: Michael. 711 00:36:59,960 --> 00:37:01,760 Gonna need some crossed fingers, guys. 712 00:37:01,760 --> 00:37:03,360 This is scaring me. (CHUCKLES) 713 00:37:03,360 --> 00:37:05,360 Michael, your five minutes starts now. 714 00:37:07,120 --> 00:37:09,760 I don't think you're ever ready for your MasterChef experience to end. 715 00:37:09,760 --> 00:37:11,960 Even season three when I got all the way to the finale, 716 00:37:11,960 --> 00:37:13,880 I still wanted to keep going for months after that. 717 00:37:20,520 --> 00:37:21,840 (EXHALES) 718 00:37:21,840 --> 00:37:23,840 That scares me so much. (CHUCKLES) 719 00:37:23,840 --> 00:37:25,240 Did you get it? 720 00:37:28,320 --> 00:37:29,880 And I think my elements are good. 721 00:37:29,880 --> 00:37:32,440 I think I've done enough to keep myself safe. 722 00:37:32,440 --> 00:37:35,760 I dunno but I'm happy that I got that honey blown sugar beehive done. 723 00:37:37,600 --> 00:37:39,360 (EXHALES) 724 00:37:39,360 --> 00:37:41,880 I...I'm 85% happy. 725 00:37:44,440 --> 00:37:46,040 Thank you, Michael. We'll taste. 726 00:37:46,040 --> 00:37:47,480 Enjoy. 727 00:38:00,320 --> 00:38:01,480 Hey! 728 00:38:03,160 --> 00:38:06,840 Good financier to gelato... DONATO: Gelato. 729 00:38:06,840 --> 00:38:08,320 ..ratio. (CHUCKLES) 730 00:38:27,160 --> 00:38:30,560 The gelato was spot-on. I couldn't fault it. 731 00:38:30,560 --> 00:38:33,360 It was silky, it was smooth, there was no caramelisation of the milk, 732 00:38:33,360 --> 00:38:35,040 the honey came through nicely. 733 00:38:35,040 --> 00:38:37,760 The beehive, it was good. It was good. 734 00:38:37,760 --> 00:38:41,680 You know, everything tasted right. I got a little bit of everything. 735 00:38:41,680 --> 00:38:44,680 I think Michael was more or less right in his assessment 736 00:38:44,680 --> 00:38:47,200 of being 85% happy with it. 737 00:38:47,200 --> 00:38:50,600 Yeah. Michael's done a pretty good job. 738 00:38:52,160 --> 00:38:53,360 Good luck, mate. 739 00:38:53,360 --> 00:38:55,400 Best of luck, brother. Get it, buddy. 740 00:39:04,920 --> 00:39:06,680 ANDY: Daniel. DANIEL: Hey, guys. How are we? 741 00:39:06,680 --> 00:39:08,640 Good, mate. 742 00:39:08,640 --> 00:39:11,000 Righto, Daniel, five minutes starts now. 743 00:39:11,000 --> 00:39:12,040 Let's go. 744 00:39:13,760 --> 00:39:16,680 The intricate nature of the Messina dessert, it was very terrifying 745 00:39:16,680 --> 00:39:19,360 but managed to pull off this dish... 746 00:39:20,720 --> 00:39:23,560 ..like, I can't believe that I did sugar blowing. 747 00:39:24,680 --> 00:39:27,640 90 seconds, Daniel. Oh, my Lord. (CHUCKLES) 748 00:39:32,840 --> 00:39:36,360 I double- and triple-checked everything that went into this dish. 749 00:39:36,360 --> 00:39:39,440 So hopefully, the care that I've put into it will pay off. 750 00:39:39,440 --> 00:39:41,280 Righto, mate. Thanks, Daniel, we'll taste. 751 00:39:41,280 --> 00:39:43,080 Thanks, guys. Cheers. Enjoy. Thank you. 752 00:39:49,520 --> 00:39:51,000 (CRACK!) 753 00:39:51,000 --> 00:39:52,640 Oh. Look at that. 754 00:39:52,640 --> 00:39:54,400 That went straight through it. Straight through. 755 00:39:54,400 --> 00:39:56,240 Very, very good. 756 00:39:56,240 --> 00:39:58,680 (CRUNCH!) Woooow! 757 00:39:58,680 --> 00:40:00,640 DONATO: That's... That's perfect. 758 00:40:00,640 --> 00:40:02,400 Yeah. 759 00:40:02,400 --> 00:40:04,960 Look how thin and beautiful that sugar is. 760 00:40:04,960 --> 00:40:07,600 That is very hard to do. 761 00:40:07,600 --> 00:40:09,840 Agreed. It's... 762 00:40:09,840 --> 00:40:11,760 It took us a while to get that right too. 763 00:40:11,760 --> 00:40:13,120 (ALL LAUGH) 764 00:40:30,240 --> 00:40:32,960 That has to be gelato of the day so far. 765 00:40:32,960 --> 00:40:35,480 It's glorious. Without saying the 'P' word, it's perfection. 766 00:40:35,480 --> 00:40:36,480 Mm. 767 00:40:37,720 --> 00:40:39,960 I don't dare to say it's identical to yours, but... 768 00:40:39,960 --> 00:40:42,320 I was actually gonna say it's a little bit better. 769 00:40:44,040 --> 00:40:45,160 Wow! 770 00:40:48,080 --> 00:40:51,120 Er, so, the gelato was bang-on. 771 00:40:51,120 --> 00:40:52,960 He couldn't have got it any better. 772 00:40:52,960 --> 00:40:55,400 Um, like I said to you while we were eating, 773 00:40:55,400 --> 00:40:56,920 I think it's better than mine. 774 00:40:56,920 --> 00:40:58,760 So he absolutely nailed it. 775 00:40:58,760 --> 00:41:02,800 Um, the beehive sugar was super fine. 776 00:41:02,800 --> 00:41:05,600 Tuile...nailed it. Yeah. 777 00:41:05,600 --> 00:41:10,080 Jock, you always describe a good gelato as feeling warm to the palate 778 00:41:10,080 --> 00:41:12,240 and this had... definitely that texture 779 00:41:12,240 --> 00:41:15,680 but also, it carried such a beautiful, delicate perfume 780 00:41:15,680 --> 00:41:17,280 of the honey. 781 00:41:17,280 --> 00:41:18,760 It's pretty epic. 782 00:41:18,760 --> 00:41:20,440 Like, the sugar work. 783 00:41:20,440 --> 00:41:22,040 It's not luck, you know? 784 00:41:22,040 --> 00:41:24,800 You do it once, maybe - perfect, that's luck. 785 00:41:24,800 --> 00:41:28,800 But to do it a second time and get it absolutely spot-on? 786 00:41:28,800 --> 00:41:31,320 He seems to be good with just reading a recipe 787 00:41:31,320 --> 00:41:32,920 and doing what it says. 788 00:41:32,920 --> 00:41:34,040 It's incredible. 789 00:41:34,040 --> 00:41:39,280 I mean, from Territory tacos to high, high quality blowing of sugar? 790 00:41:39,280 --> 00:41:41,920 Come on! It's MasterChef. 791 00:41:41,920 --> 00:41:43,320 Mm. He's done well. 792 00:41:45,120 --> 00:41:48,520 I know the other three have gotten a beehive done 793 00:41:48,520 --> 00:41:51,440 and I'm the only one who doesn't have one. 794 00:41:51,440 --> 00:41:53,440 But, I've wanted this for too long, 795 00:41:53,440 --> 00:41:55,520 and I'm not ready to leave this competition yet. 796 00:41:57,080 --> 00:41:59,200 Montana. Hello. 797 00:41:59,200 --> 00:42:03,400 So, I'm gonna keep fighting till that very, very last second. 798 00:42:03,400 --> 00:42:06,800 I just need to figure out how I'm going to make this into a dish 799 00:42:06,800 --> 00:42:09,400 that somewhat resembles Donato's. 800 00:42:10,640 --> 00:42:11,880 Alright. 801 00:42:13,000 --> 00:42:14,680 Your time starts now. 802 00:42:29,760 --> 00:42:31,280 JOCK: Montana... 803 00:42:31,280 --> 00:42:32,600 ..your time starts now. 804 00:42:35,720 --> 00:42:39,200 MONTANA: I'm the only one who doesn't have the complete beehive done. 805 00:42:40,440 --> 00:42:43,160 So I'm building this dessert from the bottom up. 806 00:42:45,080 --> 00:42:48,080 And I try and salvage these shards. 807 00:42:52,600 --> 00:42:55,680 It does sort of look like a beehive shape 808 00:42:55,680 --> 00:42:59,360 that resembles Donato's in an abstract way, I guess. 809 00:43:00,520 --> 00:43:02,400 Alright. We'll taste. 810 00:43:02,400 --> 00:43:04,080 Thanks, Montana. (GIGGLES) 811 00:43:09,040 --> 00:43:10,320 MEL: OK. 812 00:43:12,200 --> 00:43:14,000 I mean... 813 00:43:14,000 --> 00:43:15,240 ..considering... 814 00:43:16,560 --> 00:43:20,040 ..what happened, I think that's a pretty great presentation. 815 00:43:20,040 --> 00:43:21,480 DONATO: I agree. 816 00:43:21,480 --> 00:43:24,080 Very thin sugar. 817 00:43:24,080 --> 00:43:25,760 Very glossy. 818 00:43:25,760 --> 00:43:27,360 Right colour. 819 00:43:29,960 --> 00:43:32,560 It's partially perfect. Yep. That's really nice. 820 00:43:38,000 --> 00:43:40,040 (CRACK!) Yep. 821 00:43:40,040 --> 00:43:43,720 I think as well, you gotta give her props for just keeping going. 822 00:43:43,720 --> 00:43:44,840 ALL: Yes. 823 00:44:03,080 --> 00:44:04,840 Start with the main event - the gelato. 824 00:44:04,840 --> 00:44:07,200 I thought it was just as good as yours, to be honest. 825 00:44:07,200 --> 00:44:10,400 I agree. The gelato for me was spot-on, it was perfect. 826 00:44:10,400 --> 00:44:12,480 The honey shone through, that amazing honey. 827 00:44:12,480 --> 00:44:15,280 The dusting on top, it was just the right amount. 828 00:44:15,280 --> 00:44:17,120 I think there was a lot of attention to detail 829 00:44:17,120 --> 00:44:20,720 in the texture of the gelato and the construction as well, 830 00:44:20,720 --> 00:44:23,600 just how thin the financier slices were. 831 00:44:23,600 --> 00:44:26,400 The tuile, I thought it had really nice flavour 832 00:44:26,400 --> 00:44:28,760 and I didn't note that nearly as much in some of the others 833 00:44:28,760 --> 00:44:30,000 that we tasted today. 834 00:44:30,000 --> 00:44:32,720 And in that regard, I think it's closer to yours. 835 00:44:32,720 --> 00:44:34,600 And I mean, we have to call a spade a spade - 836 00:44:34,600 --> 00:44:37,160 she didn't bring us a complete beehive. 837 00:44:37,160 --> 00:44:41,320 But what she did bring us is a very thin sugar shell 838 00:44:41,320 --> 00:44:45,880 that has the same colour as yours and it's ephemeral, isn't it? 839 00:44:45,880 --> 00:44:49,720 The sugar was so fine that as soon as it sort of blended in with the cream, 840 00:44:49,720 --> 00:44:51,040 it almost melted through. 841 00:44:51,040 --> 00:44:53,040 So as soon as you got to your mouth, there was a slight crack 842 00:44:53,040 --> 00:44:54,480 but it disappeared. 843 00:44:54,480 --> 00:44:56,320 I... (SIGHS) 844 00:44:56,320 --> 00:44:58,800 It's a funny tasting. 845 00:44:58,800 --> 00:45:01,280 I'll ask all of you a question. 846 00:45:01,280 --> 00:45:04,160 If you ate this with a blindfold on, 847 00:45:04,160 --> 00:45:07,120 would it be the closest, 848 00:45:07,120 --> 00:45:11,480 taste- and texture-wise to yours, Donny, throughout the day? 849 00:45:13,640 --> 00:45:15,200 Yeah, I'd say yes. 850 00:45:16,480 --> 00:45:19,600 If you take that technical element of the sugar out, yeah. 851 00:45:19,600 --> 00:45:22,880 But, blindfolded, you wouldn't be able to tell. 852 00:45:24,200 --> 00:45:26,480 Unfortunately, this is not a blind taste test, though... 853 00:45:26,480 --> 00:45:28,240 No. (LAUGHS) 854 00:45:34,600 --> 00:45:40,600 Donny, mate, that was an incredibly challenging pressure test. 855 00:45:40,600 --> 00:45:42,480 I think you did amazingly well. 856 00:45:42,480 --> 00:45:44,240 I'm glad I wasn't in your shoes. 857 00:45:44,240 --> 00:45:46,320 (DANIEL CHUCKLES) But you guys killed it. 858 00:45:46,320 --> 00:45:48,040 Thank you. 859 00:45:53,240 --> 00:45:56,880 Montana, Daniel, Michael and Matt... 860 00:45:56,880 --> 00:45:59,520 ..there were a myriad of difficult components 861 00:45:59,520 --> 00:46:01,160 that you had to put on the plate today. 862 00:46:02,440 --> 00:46:05,920 And you all made great attempts at mirroring Donny's dish. 863 00:46:06,960 --> 00:46:09,120 Starting with yours...Daniel. 864 00:46:10,720 --> 00:46:13,600 Your sugar work was expert. 865 00:46:15,280 --> 00:46:19,320 And Donato thought that your gelato... 866 00:46:19,320 --> 00:46:21,520 ..was BETTER than his! 867 00:46:21,520 --> 00:46:24,800 (LAUGHTER) Which means, of course, you're safe. 868 00:46:24,800 --> 00:46:26,920 (APPLAUSE) 869 00:46:33,240 --> 00:46:35,680 That leaves Michael, Matt and Montana. 870 00:46:37,440 --> 00:46:39,240 Michael, 871 00:46:39,240 --> 00:46:41,520 your gelato was spot-on. 872 00:46:44,240 --> 00:46:45,920 Montana, 873 00:46:45,920 --> 00:46:48,080 your gelato resembled Donny's. 874 00:46:48,080 --> 00:46:51,480 The flavours of honey sang throughout. 875 00:46:51,480 --> 00:46:53,800 But you know as well as us... 876 00:46:53,800 --> 00:46:55,600 ..that wasn't a beehive. 877 00:46:57,880 --> 00:46:59,800 Matt, 878 00:46:59,800 --> 00:47:01,880 your beehive was a ten. 879 00:47:04,600 --> 00:47:05,840 But... 880 00:47:07,280 --> 00:47:09,760 ..there was a serious flaw in your gelato... 881 00:47:11,520 --> 00:47:13,440 ..in that you misread the recipe 882 00:47:13,440 --> 00:47:17,280 and its construction was more financier than gelato. 883 00:47:18,960 --> 00:47:22,440 Montana, Matt... 884 00:47:22,440 --> 00:47:25,520 ..we had to assess which problem is the greatest. 885 00:47:27,800 --> 00:47:29,440 And in a gelato challenge... 886 00:47:30,480 --> 00:47:33,400 ..we decided that that element 887 00:47:33,400 --> 00:47:34,720 is the most crucial. 888 00:47:37,400 --> 00:47:41,000 Which is why, I'm sorry, Matt, you're going home. 889 00:47:41,000 --> 00:47:42,720 Oh, buddy. 890 00:47:44,280 --> 00:47:45,560 It's alright, mate. 891 00:47:49,440 --> 00:47:51,440 Matt, so sorry, mate. 892 00:47:53,520 --> 00:47:55,160 We knew that you were great 893 00:47:55,160 --> 00:47:58,480 when you walked through those doors for the very first time. 894 00:47:58,480 --> 00:48:02,520 Since then, you have grown in every single cook 895 00:48:02,520 --> 00:48:05,120 and we believe you belong in kitchens, 896 00:48:05,120 --> 00:48:06,440 and that's the biggest thing for us. 897 00:48:06,440 --> 00:48:08,360 Thanks, guys. 898 00:48:10,120 --> 00:48:12,960 Unfortunately, dude, it's time to say goodbye. 899 00:48:12,960 --> 00:48:14,680 Thanks, guys. 900 00:48:14,680 --> 00:48:18,000 I'm disappointed because I wanna be here still. 901 00:48:18,000 --> 00:48:19,640 Thanks for cooking for us, man. 902 00:48:21,160 --> 00:48:23,200 But I'm gonna own the fact that I made a mistake. 903 00:48:23,200 --> 00:48:24,560 That was on me. 904 00:48:24,560 --> 00:48:29,000 But I'm gonna hold onto how proud I am of myself 905 00:48:29,000 --> 00:48:30,960 for the growth I've achieved, 906 00:48:30,960 --> 00:48:33,000 some amazing dishes I've cooked. 907 00:48:35,720 --> 00:48:39,200 And I think I've held myself really well through this competition. 908 00:48:39,200 --> 00:48:41,200 (CHEERING AND APPLAUSE) 909 00:48:44,200 --> 00:48:46,520 Give it up for Matt, everybody! 910 00:48:46,520 --> 00:48:48,680 (CHEERING AND APPLAUSE) 911 00:48:55,640 --> 00:48:59,040 ANNOUNCER: Tomorrow night on MasterChef Australia... 912 00:48:59,040 --> 00:49:00,480 Goose bumps! What? 913 00:49:00,480 --> 00:49:04,080 ..they're literally surrounded by a masterpiece. 914 00:49:04,080 --> 00:49:05,760 SARAH: It's just so magical. 915 00:49:05,760 --> 00:49:07,520 You aren't just cooks today... 916 00:49:08,520 --> 00:49:10,800 ..you're artists. 917 00:49:10,800 --> 00:49:12,320 Entree needs some hands. 918 00:49:12,320 --> 00:49:14,280 But will that inspiration... 919 00:49:14,280 --> 00:49:15,280 Ugh. 920 00:49:15,280 --> 00:49:17,080 ..translate to the plate? 921 00:49:17,080 --> 00:49:18,120 How long have we got? 922 00:49:18,120 --> 00:49:20,320 Will it be a stressful next 25 minutes? 923 00:49:20,320 --> 00:49:21,920 You bet. 924 00:49:21,920 --> 00:49:23,640 Service, please! 925 00:49:23,640 --> 00:49:26,480 Captions by Red Bee Media