1 00:00:01,080 --> 00:00:03,800 ANNOUNCER: Previously on MasterChef Australia... 2 00:00:03,800 --> 00:00:06,360 Oh, my God! No way. 3 00:00:06,360 --> 00:00:10,040 ..the top 12 were greeted with a smokin' hot challenge 4 00:00:10,040 --> 00:00:11,360 from Dave Pynt. 5 00:00:11,360 --> 00:00:13,000 Just make sure you get enough colour on it 6 00:00:13,000 --> 00:00:15,600 'cause those charred bits is what really makes it magic. 7 00:00:16,560 --> 00:00:19,480 They all brought the heat in different ways... 8 00:00:19,480 --> 00:00:21,760 I am on fire today, so let's do it. 9 00:00:21,760 --> 00:00:24,160 ALVIN: Alright, hibachi. Give it to me. 10 00:00:24,160 --> 00:00:27,760 ..making amazing meals that featured the char. 11 00:00:27,760 --> 00:00:31,160 You have just brought biblical amounts of flavour. 12 00:00:31,160 --> 00:00:32,800 Thank you so much. 13 00:00:32,800 --> 00:00:37,000 But Alvin, Steph, Montana and Billie 14 00:00:37,000 --> 00:00:40,160 felt the burn of being the bottom four. 15 00:00:40,160 --> 00:00:41,800 Tonight... 16 00:00:42,760 --> 00:00:46,040 ..there's so much riding on one dish. 17 00:00:46,040 --> 00:00:47,720 MONTANA: The pressure of the elimination 18 00:00:47,720 --> 00:00:49,200 is definitely getting to me. 19 00:00:49,200 --> 00:00:51,760 It's, um, completely rattled my brain. 20 00:00:51,760 --> 00:00:56,480 But can they recreate it without even seeing it first? 21 00:00:57,680 --> 00:00:59,600 22 00:00:59,600 --> 00:01:01,520 23 00:01:01,520 --> 00:01:03,320 24 00:01:03,320 --> 00:01:05,160 25 00:01:05,160 --> 00:01:06,960 26 00:01:06,960 --> 00:01:08,840 27 00:01:08,840 --> 00:01:10,520 28 00:01:10,520 --> 00:01:12,560 29 00:01:12,560 --> 00:01:14,360 30 00:01:14,360 --> 00:01:16,240 31 00:01:16,240 --> 00:01:17,800 32 00:01:17,800 --> 00:01:20,000 33 00:01:25,200 --> 00:01:26,680 (ALVIN CHUCKLES) 34 00:01:28,440 --> 00:01:30,080 STEPH: Oh, my Lord. 35 00:01:33,200 --> 00:01:35,880 Here we go. (SIGHS) 36 00:01:35,880 --> 00:01:38,320 This is my third pressure test this season. 37 00:01:38,320 --> 00:01:41,080 I'm up against Billie, Montana and Steph. 38 00:01:42,080 --> 00:01:43,920 Morning. Morning. 39 00:01:43,920 --> 00:01:45,680 (WHISPERS) Morning. (WHISPERS) Morning. 40 00:01:45,680 --> 00:01:49,800 We know 75% of pressure of tests are always desserts. 41 00:01:49,800 --> 00:01:51,320 Let's do it. 42 00:01:51,320 --> 00:01:53,160 That's, you know, backyard statistics. 43 00:01:53,160 --> 00:01:55,360 But if it's going to be a dessert, 44 00:01:55,360 --> 00:01:58,120 I'm up against three dessert queens 45 00:01:58,120 --> 00:01:59,320 and THE queen. 46 00:02:00,320 --> 00:02:01,520 Allow us. 47 00:02:01,520 --> 00:02:02,880 Hm, thank you very much. Thank you. 48 00:02:02,880 --> 00:02:04,680 However, I'm feeling determined 49 00:02:04,680 --> 00:02:08,760 and I'm going to try my hardest not to be the one going home today. 50 00:02:08,760 --> 00:02:11,120 (CHEERING AND APPLAUSE) 51 00:02:13,760 --> 00:02:15,560 That's not a lot of stuff. 52 00:02:15,560 --> 00:02:18,760 Yeah, it's not a lot of stuff. It's not a lot of stuff. 53 00:02:19,760 --> 00:02:21,280 ALDO: Go, guys! 54 00:02:26,040 --> 00:02:28,440 Today is a pressure test, of course. 55 00:02:28,440 --> 00:02:32,160 Billie, definitely not your first pressure test. No. 56 00:02:32,160 --> 00:02:33,960 Is this just another day at the office? 57 00:02:33,960 --> 00:02:35,440 In a way, yeah. 58 00:02:35,440 --> 00:02:38,280 There's a lot more pressure, obviously, today 59 00:02:38,280 --> 00:02:40,120 being a pressure test. 60 00:02:40,120 --> 00:02:45,120 Yeah, you just got to do whatever...hell is presented today. 61 00:02:45,120 --> 00:02:47,280 It's a very particular kind of hell today, as well. 62 00:02:47,280 --> 00:02:48,480 Yeah. Oh. Thank you. 63 00:02:48,480 --> 00:02:51,080 Excellent. Lovely. That settles the nerves. 64 00:02:51,080 --> 00:02:55,920 Today's dish comes from one of Melbourne's favourite restaurants. 65 00:02:55,920 --> 00:02:58,480 In fact, it's so good, 66 00:02:58,480 --> 00:03:03,560 it's been on the menu there since its inception in 2014. 67 00:03:05,520 --> 00:03:09,040 The chef behind it spent four years at Vue de Monde 68 00:03:09,040 --> 00:03:13,880 and now co-owns some of Melbourne's best Italian dining establishments. 69 00:03:13,880 --> 00:03:17,120 He's at the forefront of modern Italian cuisine in this country. 70 00:03:18,720 --> 00:03:20,280 (WHISPERS) Tipo. 71 00:03:22,080 --> 00:03:23,960 Please welcome... 72 00:03:23,960 --> 00:03:28,680 ..from Tipo 00 and Osteria Ilaria in Melbourne, 73 00:03:28,680 --> 00:03:30,760 Andreas Papadakis! 74 00:03:30,760 --> 00:03:33,760 (CHEERING AND APPLAUSE) 75 00:03:37,000 --> 00:03:40,640 I have been at Tipo 00 so many times now. 76 00:03:40,640 --> 00:03:42,280 That's one of my favourite as well. 77 00:03:42,280 --> 00:03:45,480 And it's just simple, traditional. 78 00:03:45,480 --> 00:03:46,960 It's got a little bit of spin, 79 00:03:46,960 --> 00:03:49,160 but they're not reinventing the wheel in their restaurant. 80 00:03:49,160 --> 00:03:51,680 I know that if I'm gonna go there, I'm not gonna be disappointed. 81 00:03:51,680 --> 00:03:53,760 Andreas, good to see you back in the MasterChef kitchen. 82 00:03:53,760 --> 00:03:55,000 Thanks for having me. 83 00:03:55,000 --> 00:03:56,880 How does it feel to have three restaurants now? 84 00:03:56,880 --> 00:03:58,560 You've got a new one, haven't you? Yeah, yeah. 85 00:03:58,560 --> 00:04:00,160 It's named Figlia. 86 00:04:00,160 --> 00:04:02,920 It's hard, but it's exciting. 87 00:04:02,920 --> 00:04:04,560 What's the story behind Figlia? 88 00:04:04,560 --> 00:04:06,480 Well, we're changing up a little bit. 89 00:04:06,480 --> 00:04:09,880 So we're starting doing pizza and wine bar 90 00:04:09,880 --> 00:04:13,120 and we've got a small deli attached to the restaurant. 91 00:04:13,120 --> 00:04:15,560 Beautiful. Beautiful. So very, very exciting stuff. 92 00:04:16,560 --> 00:04:19,600 Andreas, without giving too much away, 93 00:04:19,600 --> 00:04:22,800 tell us a little bit about the dish that's under this cloche. 94 00:04:22,800 --> 00:04:24,400 Well, it's not pasta. 95 00:04:24,400 --> 00:04:25,880 Good. 96 00:04:25,880 --> 00:04:29,080 While it's not pasta, it kind of defines Tipo. 97 00:04:29,080 --> 00:04:31,400 (WHISPERS) Oh! Might be tiramisu. 98 00:04:31,400 --> 00:04:32,800 Sneaky. 99 00:04:32,800 --> 00:04:34,920 Oh, far out. 100 00:04:34,920 --> 00:04:38,440 Today, we're gonna do things a little differently. 101 00:04:39,520 --> 00:04:41,760 You're not gonna see the dish. Oh, Jesus. 102 00:04:41,760 --> 00:04:43,480 You're not gonna taste the dish. Oh, God. 103 00:04:43,480 --> 00:04:45,680 In fact, there's no traditional recipe. 104 00:04:45,680 --> 00:04:47,520 What?! 105 00:04:49,280 --> 00:04:51,520 That is like a whole level of hell. 106 00:04:51,520 --> 00:04:53,760 I told you it was a very particular kind of hell today. 107 00:04:53,760 --> 00:04:55,320 Yeah. What? 108 00:04:55,320 --> 00:04:58,760 Being able to see the dish and taste the dish is so important 109 00:04:58,760 --> 00:05:01,760 because you're essentially replicating a dish 110 00:05:01,760 --> 00:05:03,080 in a pressure test. 111 00:05:03,080 --> 00:05:06,520 So with none of that to go by, today's going to be tough. 112 00:05:07,800 --> 00:05:10,480 But don't worry, 113 00:05:10,480 --> 00:05:13,760 you're not going in completely blind 114 00:05:13,760 --> 00:05:16,800 because today you'll be making the dish 115 00:05:16,800 --> 00:05:20,720 from a review written by 116 00:05:20,720 --> 00:05:22,320 our own Melissa Leong. 117 00:05:22,320 --> 00:05:25,080 (LAUGHTER) 118 00:05:26,680 --> 00:05:28,720 This guy! 119 00:05:28,720 --> 00:05:30,880 This is not the way I like to work. 120 00:05:30,880 --> 00:05:35,440 Like, I am definitely a type of person who is to the point, 121 00:05:35,440 --> 00:05:37,120 everything dot points. 122 00:05:37,120 --> 00:05:40,120 So I'm feeling a bit nervous about getting a review. 123 00:05:40,120 --> 00:05:41,360 Of course, as you know, 124 00:05:41,360 --> 00:05:44,200 Mel is one of the most respected food writers in the country, 125 00:05:44,200 --> 00:05:49,760 and we all know she's always got the right words to describe a dish. 126 00:05:49,760 --> 00:05:50,920 Should we hear the review? 127 00:05:50,920 --> 00:05:52,200 Yes! Yeah! Sure. 128 00:05:53,200 --> 00:05:55,360 (LAUGHS) What have we done? 129 00:05:55,360 --> 00:05:56,960 Oh, my God. 130 00:05:56,960 --> 00:05:59,520 (READS) "It should figure that at Tipo 00, 131 00:05:59,520 --> 00:06:02,680 "a venue known for approaching classic Italian ideas 132 00:06:02,680 --> 00:06:04,640 "with an inherently Melbourne accent, 133 00:06:04,640 --> 00:06:06,360 "would change the way that we think 134 00:06:06,360 --> 00:06:09,600 "about one of Italy's most famous desserts. 135 00:06:09,600 --> 00:06:11,200 "But to put it plainly, 136 00:06:11,200 --> 00:06:15,200 "what you're about to embark on is no ordinary tiramisu." 137 00:06:15,200 --> 00:06:16,200 Knew it. 138 00:06:16,200 --> 00:06:17,960 "Here, flavours and textures are subverted 139 00:06:17,960 --> 00:06:21,960 "into a sophisticated ring of deep rich chocolate brownie, 140 00:06:21,960 --> 00:06:27,000 "protecting a subtly sweet, rum-spiked, velvety mascarpone cream, 141 00:06:27,000 --> 00:06:29,840 "crowned with a thin snap of dark chocolate. 142 00:06:30,960 --> 00:06:34,560 I love tiramisu. I've made it a few times before. 143 00:06:34,560 --> 00:06:37,080 So I'm pretty happy that it's a dessert 144 00:06:37,080 --> 00:06:39,200 and that I'm familiar with those flavours. 145 00:06:39,200 --> 00:06:42,040 "Four eggs join 280g of brown sugar 146 00:06:42,040 --> 00:06:46,000 "and the aromatic interior of a vanilla pod thoroughly scraped. 147 00:06:46,000 --> 00:06:49,040 "Gently add that warm, buttery chocolate goodness 148 00:06:49,040 --> 00:06:52,840 "before folding in a sifted concoction of 65g of 00 149 00:06:52,840 --> 00:06:55,040 "and just under half that of rye, 150 00:06:55,040 --> 00:06:58,440 "and a generous spoonful of cocoa for that bitter bite." 151 00:06:58,440 --> 00:07:02,280 I notice that there's not a lot of measurements. 152 00:07:02,280 --> 00:07:04,800 Some are quite cryptic, 153 00:07:04,800 --> 00:07:07,000 which could go well for me, 154 00:07:07,000 --> 00:07:10,560 because that means it depends on my palate 155 00:07:10,560 --> 00:07:12,160 and I'm confident with that, 156 00:07:12,160 --> 00:07:14,800 and hopefully that doesn't let me down today. 157 00:07:14,800 --> 00:07:16,320 "Tempers rise in kitchens, 158 00:07:16,320 --> 00:07:18,000 "but yours mustn't if you're to transform 159 00:07:18,000 --> 00:07:20,600 "250g of the darkest chocolate 160 00:07:20,600 --> 00:07:24,760 "into a flat 1mm sheet of something perfectly snappy. 161 00:07:25,760 --> 00:07:28,920 "Now step back from your creation. Your work is almost done. 162 00:07:28,920 --> 00:07:32,120 "All that remains is to present it to those who would devour 163 00:07:32,120 --> 00:07:34,920 "with one final dramatic touch - 164 00:07:34,920 --> 00:07:38,120 "a generous drizzle of warm coffee caramel 165 00:07:38,120 --> 00:07:40,160 "poured through the centre of the disc. 166 00:07:40,160 --> 00:07:45,000 "Because nothing fabulously Italian is ever without a little fanfare." 167 00:07:45,000 --> 00:07:47,040 Melissa Leong! 168 00:07:54,600 --> 00:07:56,680 Today, you'll have 75 minutes... 169 00:07:56,680 --> 00:07:58,080 Oh! Oh, my God. 170 00:07:58,080 --> 00:08:00,440 ..to make Andreas's Tipomisu 171 00:08:00,440 --> 00:08:03,000 using Mel's review. 172 00:08:03,000 --> 00:08:05,880 The first time that you guys will see the completed dish 173 00:08:05,880 --> 00:08:07,760 is when you finish making your own. 174 00:08:09,720 --> 00:08:14,360 And, of course, the one that looks and tastes least like Andreas's 175 00:08:14,360 --> 00:08:16,800 will send its maker home. 176 00:08:17,920 --> 00:08:20,360 Andreas, do you want to send them off, mate? 177 00:08:20,360 --> 00:08:21,920 I would love to. 178 00:08:21,920 --> 00:08:24,560 Guys, your time starts now. 179 00:08:24,560 --> 00:08:28,240 (CHEERING AND APPLAUSE) 180 00:08:31,840 --> 00:08:35,440 It'd be so hard to decipher that stuff, man, I reckon. 181 00:08:37,320 --> 00:08:40,760 First thing I do when I run to my bench is to read the review. 182 00:08:40,760 --> 00:08:42,560 I'm an eternal student, 183 00:08:42,560 --> 00:08:44,640 I'm currently doing my second degree, 184 00:08:44,640 --> 00:08:47,760 so I have no issues reading things carefully 185 00:08:47,760 --> 00:08:50,520 and knowing when to skip and when not to. 186 00:08:50,520 --> 00:08:51,520 Go, Alvin! 187 00:08:51,520 --> 00:08:55,440 The first paragraph essentially sets up what the tiramisu looks like. 188 00:08:55,440 --> 00:08:59,120 "Flavours and textures are subverted into a sophisticated ring 189 00:08:59,120 --> 00:09:01,320 "of deep, rich chocolate brownie, 190 00:09:01,320 --> 00:09:06,720 "protecting a subtly sweet, rum-spiked, velvety mascarpone cream 191 00:09:06,720 --> 00:09:09,720 "crowned with a thin snap of dark chocolate." 192 00:09:09,720 --> 00:09:12,160 So I've got that as a visual, 193 00:09:12,160 --> 00:09:13,880 and I'm going to use that 194 00:09:13,880 --> 00:09:15,920 and then start my next step, 195 00:09:15,920 --> 00:09:19,080 which is creating the foundation of the Tipomisu, 196 00:09:19,080 --> 00:09:20,400 which was the brownie. 197 00:09:21,720 --> 00:09:23,960 I have made many tiramisus in my time, 198 00:09:23,960 --> 00:09:25,760 but this is a contemporary take, 199 00:09:25,760 --> 00:09:29,040 so I have to make sure that I do it to the review, 200 00:09:29,040 --> 00:09:32,960 and I just have to make sure I do the dish justice. 201 00:09:35,360 --> 00:09:36,800 We brought the dish in. 202 00:09:36,800 --> 00:09:38,680 I want to see it, obviously. 203 00:09:38,680 --> 00:09:41,360 I'm the blocker, so they can't see. 204 00:09:41,360 --> 00:09:42,840 Alright, go on. Let's see it, mate. 205 00:09:44,920 --> 00:09:46,840 (WHISTLES) There it is. 206 00:09:46,840 --> 00:09:48,440 MEL: There you have it. 207 00:09:50,080 --> 00:09:52,600 I will finish it off. 208 00:09:54,760 --> 00:09:56,880 I've eaten this so many times at Tipo. 209 00:09:56,880 --> 00:09:58,920 I just can't wait to eat it again. 210 00:09:58,920 --> 00:10:00,400 Yeah. I know. 211 00:10:00,400 --> 00:10:02,120 Go on, Mel, get in there. 212 00:10:02,120 --> 00:10:04,080 Just crack into it, hey? Yes. 213 00:10:04,080 --> 00:10:06,920 What a satisfying snap. 214 00:10:06,920 --> 00:10:10,600 I didn't hear a time - like how long to cook the brownie, for example. 215 00:10:10,600 --> 00:10:12,080 It was just like, "Put a toothpick in. 216 00:10:12,080 --> 00:10:13,920 "When it comes out clean, the cake's done." 217 00:10:13,920 --> 00:10:17,120 But we may well see varying degrees of doneness 218 00:10:17,120 --> 00:10:18,720 when it comes to the brownie, right? 219 00:10:18,720 --> 00:10:20,120 Very different versions. Yeah, exactly. 220 00:10:20,120 --> 00:10:22,000 Andreas, cook time, 75 minutes. Yep. 221 00:10:22,000 --> 00:10:23,640 Do you reckon, like, is that gonna be tight? 222 00:10:23,640 --> 00:10:25,280 It's gonna be tight. Yeah? 223 00:10:25,280 --> 00:10:26,840 It's a real pressure test. 224 00:10:28,640 --> 00:10:33,480 I am going to work quickly and, yeah, just be super, super thorough 225 00:10:33,480 --> 00:10:34,960 with reading the review. 226 00:10:36,200 --> 00:10:38,840 The first thing I'm getting started on is the brownie. 227 00:10:38,840 --> 00:10:41,120 I'm starting by melting down 228 00:10:41,120 --> 00:10:43,560 my chocolate and butter over a bain-marie. 229 00:10:45,160 --> 00:10:46,680 I don't like coffee. 230 00:10:46,680 --> 00:10:49,560 Because of that, I have never made a tiramisu before. 231 00:10:49,560 --> 00:10:54,720 But I've been making brownies since I was probably 12 years old. 232 00:10:54,720 --> 00:10:56,480 It's something I've done so many times 233 00:10:56,480 --> 00:11:00,400 and something I'm pretty comfortable that I can pull off in the kitchen. 234 00:11:00,400 --> 00:11:02,040 This isn't a classic tiramisu. 235 00:11:02,040 --> 00:11:03,960 It's all pretty simple in its elements, 236 00:11:03,960 --> 00:11:06,160 but it's just about making sure each of them are perfect. 237 00:11:09,920 --> 00:11:11,600 Go, Steph. 238 00:11:11,600 --> 00:11:14,920 "Decant this happy mess into a tray, make it one that doesn't stick." 239 00:11:14,920 --> 00:11:18,720 I am known for being a dessert person in this kitchen. 240 00:11:18,720 --> 00:11:21,280 People are starting to call me the cake queen, 241 00:11:21,280 --> 00:11:23,760 and that's a lot of expectation on me. 242 00:11:24,920 --> 00:11:28,000 Dessert people doing a dessert pressure test, 243 00:11:28,000 --> 00:11:30,880 it's always risky, 'cause we have our own flair 244 00:11:30,880 --> 00:11:33,480 when it comes to certain elements. 245 00:11:33,480 --> 00:11:35,520 Come on, Steph. Hustle, mate. Let's go. 246 00:11:36,840 --> 00:11:38,520 "..into a mixer." 247 00:11:38,520 --> 00:11:41,360 (MUTTERS INAUDIBLY) "..100g of sugar." 248 00:11:41,360 --> 00:11:44,720 And without a traditional recipe, it's thrown me off a bit. 249 00:11:44,720 --> 00:11:49,080 So I'm taking a little bit of extra time to decode the review. 250 00:11:49,080 --> 00:11:51,000 Sugar. 251 00:11:51,000 --> 00:11:53,680 Oh, my God. She's lost five, six minutes. 252 00:11:54,920 --> 00:11:56,800 ALDO: Steph, you need to get your bain-marie on. 253 00:11:56,800 --> 00:11:58,960 Yeah. OK? 254 00:11:58,960 --> 00:11:59,960 Go. 255 00:12:10,600 --> 00:12:12,960 Come on, guys. Keep going, guys. 256 00:12:12,960 --> 00:12:15,240 No tasting, no worries! 257 00:12:15,240 --> 00:12:16,520 You got one hour to go. 258 00:12:16,520 --> 00:12:19,840 Come on, guys! (CHEERING) 259 00:12:22,680 --> 00:12:24,040 Go Billie! 260 00:12:24,040 --> 00:12:25,440 Let's go. Come on! 261 00:12:27,760 --> 00:12:29,440 BILLIE: Oh, this is a hard pressure test. 262 00:12:29,440 --> 00:12:33,680 It's different to the others and it's a pretty quick one too. 263 00:12:33,680 --> 00:12:35,680 75 minutes is bloody fast. 264 00:12:37,520 --> 00:12:39,000 I'm going to work my butt off today. 265 00:12:39,000 --> 00:12:40,720 I want to make sure I stay here. 266 00:12:40,720 --> 00:12:42,680 Not ready to go home at all. 267 00:12:42,680 --> 00:12:46,000 So, yeah, just work hard. 268 00:12:47,160 --> 00:12:49,720 I've been working on the brownie part. 269 00:12:49,720 --> 00:12:53,160 So, this will form the base of the tiramisu dish. 270 00:12:53,160 --> 00:12:56,480 So it needs to get into the oven as soon as possible 271 00:12:56,480 --> 00:13:00,560 because I'll need to cut it later, and it needs to be cool. 272 00:13:00,560 --> 00:13:02,760 This review, it's quite generous. 273 00:13:02,760 --> 00:13:04,560 It has amounts in it. 274 00:13:04,560 --> 00:13:08,200 "Four eggs join 280g of brown sugar 275 00:13:08,200 --> 00:13:12,440 "and the aromatic interior of a vanilla pod, thoroughly scraped." 276 00:13:12,440 --> 00:13:14,960 It's really hard to watch anyone else when Billie's in action. 277 00:13:14,960 --> 00:13:17,320 It's, like, beautiful. She's just amazing. Yeah. 278 00:13:18,560 --> 00:13:21,400 "Together, whisk in a bowl of a mixer at a cracking pace 279 00:13:21,400 --> 00:13:22,960 "until pleasingly pale." 280 00:13:23,960 --> 00:13:26,640 I'm happy with where I'm sitting at the moment with time. 281 00:13:26,640 --> 00:13:29,840 I wanted to get this brownie in as soon as possible 282 00:13:29,840 --> 00:13:32,200 so that...basically so I have the most time 283 00:13:32,200 --> 00:13:33,600 for that tempering chocolate, 284 00:13:33,600 --> 00:13:36,480 because I think that's going to be a pressure point. 285 00:13:36,480 --> 00:13:38,240 Yeah, Billie. There you go, Billie. 286 00:13:39,240 --> 00:13:40,400 Butter that pan. 287 00:13:40,400 --> 00:13:42,000 Grease it up. Hey! 288 00:13:44,720 --> 00:13:47,040 Montana with the brownie points - puts hers in first. 289 00:13:47,040 --> 00:13:50,640 Ohh, yes! Yes! Yes! (LAUGHS) 290 00:13:50,640 --> 00:13:54,080 All the review says about the cook time on this brownie 291 00:13:54,080 --> 00:13:57,040 is to leave it in the oven until it's transformed and tender. 292 00:13:57,040 --> 00:13:59,600 "A clean skewer, once removed, provides proof 293 00:13:59,600 --> 00:14:00,920 "that the pudding is done." 294 00:14:00,920 --> 00:14:02,920 And from what I know from brownies, 295 00:14:02,920 --> 00:14:05,080 they take around 20 to 30 minutes to cook. 296 00:14:05,080 --> 00:14:08,280 But if I overcook it, I'm basically sending myself home. 297 00:14:09,680 --> 00:14:12,120 So I'm setting the oven for 12 minutes. 298 00:14:12,120 --> 00:14:15,840 Then I'm just checking it every four minutes until it's done. 299 00:14:15,840 --> 00:14:17,920 Montana, how are you feeling? 300 00:14:17,920 --> 00:14:19,240 I'm feeling pretty good, actually. 301 00:14:19,240 --> 00:14:20,800 I mean, I'm glad it's another dessert. 302 00:14:20,800 --> 00:14:23,200 Yeah, I'm just sort of taking my mantra that I used 303 00:14:23,200 --> 00:14:25,360 in my last pressure test and just to motor. 304 00:14:25,360 --> 00:14:27,880 I'm just very mindful, there's a saying, you know - 305 00:14:27,880 --> 00:14:28,920 more haste, less speed. 306 00:14:28,920 --> 00:14:29,920 Yeah. 307 00:14:29,920 --> 00:14:33,040 Doing things once properly is better than doing things multiple times. 308 00:14:33,040 --> 00:14:35,560 Of course. Focus on precision today. Yep, of course. 309 00:14:35,560 --> 00:14:37,480 OK? You got this. Good luck. Cool. Good. Got it. 310 00:14:37,480 --> 00:14:39,680 Good luck. I got it. Thank you. Thank you. 311 00:14:39,680 --> 00:14:41,520 OK. 312 00:14:41,520 --> 00:14:43,760 KEYMA: Well done, Billie. It looks beautiful. 313 00:14:43,760 --> 00:14:44,760 Great work, Bill. 314 00:14:47,480 --> 00:14:49,440 ANDY: Hi, Billie. Brownie time? I don't know. 315 00:14:49,440 --> 00:14:50,840 I'm just keeping an eye on it. 316 00:14:50,840 --> 00:14:52,000 Really? No timer? 317 00:14:52,000 --> 00:14:55,560 No, because I haven't made this brownie before, so... 318 00:14:55,560 --> 00:14:58,800 Doing it by feel. Just by feel. Got a skewer. 319 00:14:58,800 --> 00:14:59,800 Yeah. 320 00:15:02,240 --> 00:15:04,840 Go Alvin. Nice, Alvin. Good work, Alvin. 321 00:15:04,840 --> 00:15:06,280 Well done. 322 00:15:06,280 --> 00:15:09,320 A tray that size and that slab, I'm thinking... 323 00:15:09,320 --> 00:15:10,680 ..20 minutes will be fine. 324 00:15:10,680 --> 00:15:11,840 It won't be over. 325 00:15:11,840 --> 00:15:14,280 And, you know, like, if it's under, then it's great. 326 00:15:14,280 --> 00:15:15,760 I can actually extend the time. 327 00:15:15,760 --> 00:15:18,240 I'll just have to check it after 20 minutes and see how I go. 328 00:15:19,240 --> 00:15:20,320 ALDO: Come on, Steph. 329 00:15:22,400 --> 00:15:24,760 Get it in the oven, yeah? Yeah. 330 00:15:24,760 --> 00:15:25,760 Come on. 331 00:15:25,760 --> 00:15:28,360 50 minutes to go, and I'm just finishing off the batter 332 00:15:28,360 --> 00:15:29,440 for my brownie. 333 00:15:30,880 --> 00:15:33,720 Yeah, Steph, you've picked up, like, the pace. So keep going, yeah? 334 00:15:33,720 --> 00:15:35,440 You're doing well. 335 00:15:35,440 --> 00:15:38,840 Time has just flown in this kitchen. 336 00:15:38,840 --> 00:15:43,800 So I have not had a lot of time to recheck the review 337 00:15:43,800 --> 00:15:45,640 for what I'm doing. 338 00:15:45,640 --> 00:15:47,400 I just have to work on instinct 339 00:15:47,400 --> 00:15:50,760 and put my brownie mixture into the oven. 340 00:15:50,760 --> 00:15:52,200 Go, Steph. Come on, Steph. 341 00:15:52,200 --> 00:15:54,040 Go in. Go in, go in, go in, go in. 342 00:15:54,040 --> 00:15:55,560 Number one. Come on. 343 00:15:55,560 --> 00:15:57,400 Come on, guys! Come on! 344 00:16:11,560 --> 00:16:14,960 ALVIN: I've got my brownie in the oven and I'm doing my chocolate disc. 345 00:16:14,960 --> 00:16:17,680 And that just involves tempering - quote unquote - 346 00:16:17,680 --> 00:16:19,480 "the darkest of chocolate." 347 00:16:21,120 --> 00:16:26,920 The review says the chocolate disc is perfectly tempered and snappy, 348 00:16:26,920 --> 00:16:31,040 but what it doesn't say is, how do we temper this? 349 00:16:31,040 --> 00:16:33,560 I've done tempering chocolate a couple of times now 350 00:16:33,560 --> 00:16:37,160 in the pressure tests and in the past pressure tests. 351 00:16:37,160 --> 00:16:38,360 It's never easy. 352 00:16:38,360 --> 00:16:40,880 I'm doing it the microwave sort of technique. 353 00:16:40,880 --> 00:16:43,680 And I've also learned that tempering chocolate, you need patience... 354 00:16:45,040 --> 00:16:48,680 ..which, in 75 minutes, you just don't have. 355 00:16:48,680 --> 00:16:52,640 To temper the chocolate, I melt the chocolate in the microwave 356 00:16:52,640 --> 00:16:56,360 until it gets to a temperature of between 42 to 45 degrees. 357 00:16:56,360 --> 00:16:59,960 Then I have to cool it down to about 28 to 29 degrees. 358 00:16:59,960 --> 00:17:03,240 And to do that, I add more chocolate to cool down the temperature. 359 00:17:04,720 --> 00:17:08,520 My chocolate is tempered and looking really good. 360 00:17:08,520 --> 00:17:11,800 So next I spread it in between two acetate sheets 361 00:17:11,800 --> 00:17:16,200 and let the cooling-down process do its thing 362 00:17:16,200 --> 00:17:20,240 before I cut the disc of tempered chocolate later. 363 00:17:25,400 --> 00:17:26,920 STEPH: I've done a lot of desserts. 364 00:17:26,920 --> 00:17:30,320 But I have a love-hate relationship with tempered chocolate. 365 00:17:31,800 --> 00:17:33,520 I love what it brings to a dessert, 366 00:17:33,520 --> 00:17:35,440 but I hate the path for me to get there. 367 00:17:35,440 --> 00:17:37,000 I just have to be really careful 368 00:17:37,000 --> 00:17:39,720 to make sure that it is actually properly tempered. 369 00:17:39,720 --> 00:17:41,800 Personally, I would just shave chocolate over it 370 00:17:41,800 --> 00:17:43,120 instead of tempering it 371 00:17:43,120 --> 00:17:46,120 because a block of chocolate is already tempered. 372 00:17:49,920 --> 00:17:53,120 That's so mesmerising, Billie. (LAUGHS) 373 00:17:53,120 --> 00:17:55,080 BILLIE: My tempered chocolate, 374 00:17:55,080 --> 00:17:56,400 it's looking glossy. 375 00:17:56,400 --> 00:17:57,800 It's looking nice. 376 00:17:57,800 --> 00:18:00,240 I brushed up on my chocolate tempering 377 00:18:00,240 --> 00:18:01,920 knowing I was coming back here. 378 00:18:01,920 --> 00:18:06,000 So that's proven to be fruitful. 379 00:18:10,080 --> 00:18:12,200 Get ready for us to critique your dishes. 380 00:18:12,200 --> 00:18:14,080 You've only got 45 minutes to go. 381 00:18:14,080 --> 00:18:16,040 Come on, guys! Come on! 382 00:18:16,040 --> 00:18:17,360 Come on! Keep pushing! 383 00:18:18,520 --> 00:18:21,080 Go, Steph! Go, Billie! Go, Alvin! Go, Mon! 384 00:18:22,880 --> 00:18:24,440 MONTANA: Being a 75-minute cook, 385 00:18:24,440 --> 00:18:27,520 I'm working as quickly as I can today. 386 00:18:27,520 --> 00:18:30,920 I have a look at my tempered chocolate, and it's not right. 387 00:18:33,080 --> 00:18:34,960 TOMMY: Mon, is she tempered? What's that? 388 00:18:34,960 --> 00:18:36,040 Is it tempered? 389 00:18:36,040 --> 00:18:37,960 It's tempered on these. 390 00:18:37,960 --> 00:18:41,000 I have tempered chocolate so many times. 391 00:18:41,000 --> 00:18:44,480 Like, it's an element I know I can do with my eyes closed. 392 00:18:44,480 --> 00:18:48,920 But the pressure of the elimination is definitely getting to me today. 393 00:18:48,920 --> 00:18:50,640 Montana. Hello, hello. 394 00:18:50,640 --> 00:18:51,920 What's going on there? 395 00:18:51,920 --> 00:18:54,120 That doesn't look right. It's not tempered. No, it's not. 396 00:18:55,600 --> 00:18:58,480 Slow down a bit because you're working so fast. Yeah, yeah, yep. 397 00:18:58,480 --> 00:19:02,200 But, like, if you don't concentrate and get this done, like, perfectly, 398 00:19:02,200 --> 00:19:03,640 that can send you home. Yeah. 399 00:19:03,640 --> 00:19:06,400 There's only four of you and there are only a few components. Yep. 400 00:19:06,400 --> 00:19:09,400 Yep. So we are going to be splitting hairs today, I reckon. 401 00:19:19,760 --> 00:19:23,800 I have a look at my tempered chocolate, and it's not right. 402 00:19:23,800 --> 00:19:24,880 JOCK: What's going on there? 403 00:19:24,880 --> 00:19:27,280 That doesn't look alright. It's not tempered. No, it's not. 404 00:19:27,280 --> 00:19:28,960 The question is, do you know where you went wrong? 405 00:19:28,960 --> 00:19:30,720 Because it doesn't look right. Yes. Yes, no, I do. 406 00:19:30,720 --> 00:19:33,680 Slow down a bit because you're working so fast. Yeah, yep. 407 00:19:33,680 --> 00:19:35,840 Yeah, I'm just going to start again. TOMMY: Good work, Montana. 408 00:19:35,840 --> 00:19:38,280 Fresh sheets. Fresh bowl. Fresh Mon. Fresh everything. 409 00:19:38,280 --> 00:19:39,640 Yep, yep, yep, yep. 410 00:19:39,640 --> 00:19:43,120 MasterChef has been something I've wanted to do since I was young, 411 00:19:43,120 --> 00:19:46,960 and knowing today could be my last day in the competition 412 00:19:46,960 --> 00:19:48,080 doesn't feel great. 413 00:19:48,080 --> 00:19:50,040 MICHAEL: You need plenty of chocolate in there. Huh? 414 00:19:50,040 --> 00:19:51,320 You need plenty of chocolate in there. 415 00:19:51,320 --> 00:19:53,440 I really want to prove to the Favourites today 416 00:19:53,440 --> 00:19:55,040 that I'm here for a reason. 417 00:19:55,040 --> 00:19:57,160 Especially to Billie. 418 00:19:57,160 --> 00:19:59,600 Billie is such an idol to me. 419 00:19:59,600 --> 00:20:02,200 She is definitely someone I have to thank 420 00:20:02,200 --> 00:20:04,880 for starting my passion for food. 421 00:20:07,400 --> 00:20:08,960 I do have to motor. 422 00:20:08,960 --> 00:20:10,080 Good luck. Good luck! 423 00:20:10,080 --> 00:20:11,080 Thank you. 424 00:20:11,080 --> 00:20:13,320 ALDO: Come on, guys! Come on! 425 00:20:13,320 --> 00:20:15,360 BILLIE: Think I'm going OK for time at the moment. 426 00:20:15,360 --> 00:20:16,960 My brownie's in the oven, 427 00:20:16,960 --> 00:20:18,640 I've just done the tempered chocolate, 428 00:20:18,640 --> 00:20:21,000 and I'm starting the mascarpone cream. 429 00:20:21,000 --> 00:20:24,720 Gotta keep an eye on that brownie. That's the main part of this dish. 430 00:20:24,720 --> 00:20:25,800 So, yeah. 431 00:20:25,800 --> 00:20:27,400 OK so far. 432 00:20:28,960 --> 00:20:32,800 The review has some good clues in there. 433 00:20:32,800 --> 00:20:35,360 "Six golden yolks begin your velvet cream, 434 00:20:35,360 --> 00:20:39,760 "soon to be rich with mascarpone's freshness and bite." 435 00:20:39,760 --> 00:20:43,080 So I put some egg yolks into the stand mixer 436 00:20:43,080 --> 00:20:47,560 with some icing sugar, some cream and some mascarpone cream, 437 00:20:47,560 --> 00:20:51,640 mix that all up together until it's nice and thick, 438 00:20:51,640 --> 00:20:53,720 and then add in a shot of rum. 439 00:20:56,080 --> 00:20:57,160 Billie! Hi. 440 00:20:57,160 --> 00:20:58,480 Hi, Billie. How you doing? 441 00:20:58,480 --> 00:20:59,880 Going well so far. 442 00:20:59,880 --> 00:21:02,080 Pressure test. Like, you're no stranger to pressure tests. 443 00:21:02,080 --> 00:21:03,960 No. You look pretty comfortable. 444 00:21:03,960 --> 00:21:05,800 Yeah. I love tiramisu. Yeah. 445 00:21:05,800 --> 00:21:07,720 I love brownie. I'm just looking around. 446 00:21:07,720 --> 00:21:09,840 The bench is clean as a whistle. 447 00:21:09,840 --> 00:21:11,480 There's practically no pressure. Exactly. 448 00:21:11,480 --> 00:21:14,080 Well, someone's going home. 449 00:21:14,080 --> 00:21:15,400 I'm just going to leave you with that. 450 00:21:15,400 --> 00:21:17,560 Please do. Wonderful. Gonna leave you with that. 451 00:21:17,560 --> 00:21:22,040 I'm really stoked to make top 12, but not going further 452 00:21:22,040 --> 00:21:25,240 would be a really sad way to go home. 453 00:21:25,240 --> 00:21:30,320 I've found pressure tests is where I actively try to stay calm and clean 454 00:21:30,320 --> 00:21:34,880 so that I can, hopefully, cook well and, hopefully, stay safe. 455 00:21:34,880 --> 00:21:37,880 All I can say is words carry meaning. 456 00:21:37,880 --> 00:21:39,760 30 minutes to go. 457 00:21:39,760 --> 00:21:41,240 Come on, guys. You got this. Let's go! 458 00:21:41,240 --> 00:21:43,520 Come on, guys. Come on! Let's keep pushing. 459 00:21:44,680 --> 00:21:46,640 Couple more minutes. 460 00:21:46,640 --> 00:21:47,640 Come on! 461 00:21:50,320 --> 00:21:51,600 Let's go. 462 00:21:51,600 --> 00:21:53,160 STEPH: Come on. Be clean. 463 00:21:54,320 --> 00:21:56,720 Good one, Alvin. You're going well. 464 00:22:01,080 --> 00:22:02,520 ALVIN: Tasting my mascarpone, 465 00:22:02,520 --> 00:22:06,840 I can taste that bite as described by Mel in the review. 466 00:22:08,800 --> 00:22:12,600 I'm in my zone today, which is a very comfortable feeling. 467 00:22:12,600 --> 00:22:15,040 I am definitely a tiramisu person. 468 00:22:15,040 --> 00:22:18,120 I judge a good Italian restaurant with their tiramisu. 469 00:22:18,120 --> 00:22:23,120 My partner, he's half Italian, so I know what flavours 470 00:22:23,120 --> 00:22:26,800 and what to lean on to get the balance right. 471 00:22:26,800 --> 00:22:27,800 SARAH: You got this. 472 00:22:27,800 --> 00:22:31,840 So, with not much time to go, I get on to the coffee caramel sauce. 473 00:22:31,840 --> 00:22:36,800 So you've got 125g and 125g... 474 00:22:36,800 --> 00:22:40,440 The chocolate coffee caramel sauce - crucial. 475 00:22:40,440 --> 00:22:42,040 Yeah. So just make sure it's delicious. 476 00:22:45,480 --> 00:22:48,280 You don't want to make any mistakes here and 'whisk' going home. 477 00:22:48,280 --> 00:22:49,560 No. 478 00:22:49,560 --> 00:22:51,440 And whisk going home! (LAUGHS) 479 00:22:51,440 --> 00:22:52,440 What the...? 480 00:22:59,560 --> 00:23:01,160 Come on, Mon. Hustle, mate. 481 00:23:01,160 --> 00:23:05,600 Being at the front bench, it's hard to know where you sit in this cook. 482 00:23:07,160 --> 00:23:09,200 I've made my second batch of tempered chocolate, 483 00:23:09,200 --> 00:23:12,160 and it's so much better than the first batch. 484 00:23:12,160 --> 00:23:14,240 But as a result, I've lost time. 485 00:23:14,240 --> 00:23:16,200 I'm not taking the foot off the gas. 486 00:23:16,200 --> 00:23:18,760 There's still a few more elements that I need to make perfect 487 00:23:18,760 --> 00:23:22,280 and get on the plate to keep myself safe from that elimination. 488 00:23:22,280 --> 00:23:26,560 Waiting for this brownie to cook is definitely a little bit of agony. 489 00:23:26,560 --> 00:23:31,040 If this brownie isn't cooked perfectly, I'm basically done for. 490 00:23:32,160 --> 00:23:35,200 I'm just watching it like a hawk. 491 00:23:38,640 --> 00:23:41,120 I pull the brownie out, put it on the bench, 492 00:23:41,120 --> 00:23:42,760 and I'm pretty happy with it. 493 00:23:42,760 --> 00:23:45,000 Based on what I know from cooking a brownie, 494 00:23:45,000 --> 00:23:47,720 I think this one is cooked pretty perfectly. 495 00:23:47,720 --> 00:23:48,920 DANIEL: Come on, Montana. 496 00:23:51,040 --> 00:23:52,320 Just keep working, guys. 497 00:23:58,040 --> 00:23:59,120 ALDO: Come on, Billie. 498 00:24:00,360 --> 00:24:02,240 SARAH: How'd your chocolate look, Billie? 499 00:24:02,240 --> 00:24:04,640 Yeah. Happy with that. Yeah. 500 00:24:04,640 --> 00:24:07,880 I hate to say it, but the cracks are starting to appear. 501 00:24:07,880 --> 00:24:09,760 You've only got 15 minutes to go. 502 00:24:09,760 --> 00:24:13,040 15 minutes! Come on, guys. 503 00:24:13,040 --> 00:24:15,000 MICHAEL: Let's go. You got this, Steph. 504 00:24:17,000 --> 00:24:18,680 STEPH: My brownie is still in the oven. 505 00:24:18,680 --> 00:24:20,400 It needs a little bit more to go. 506 00:24:20,400 --> 00:24:23,200 Slightly concerned, because everyone seems to have pulled theirs out, 507 00:24:23,200 --> 00:24:27,080 but it's not coming out clean and that's worrying me a bit. 508 00:24:27,080 --> 00:24:29,960 Everything else is more or less going to plan. 509 00:24:29,960 --> 00:24:33,800 I have to just work fast and careful. 510 00:24:33,800 --> 00:24:35,600 I think I'm in a good spot. 511 00:24:35,600 --> 00:24:40,000 I've been working on instinct and powering through these elements. 512 00:24:40,000 --> 00:24:42,160 I am working on the caramel sauce. 513 00:24:42,160 --> 00:24:43,320 Hey, Aldo. Yeah? 514 00:24:43,320 --> 00:24:45,960 How much is in the shot of coffee? 515 00:24:45,960 --> 00:24:47,120 How much is a shot of coffee? 516 00:24:47,120 --> 00:24:48,440 Yeah. 30mL. 517 00:24:48,440 --> 00:24:49,720 OK, thanks. 518 00:24:49,720 --> 00:24:51,880 That's a standard coffee espresso. 519 00:24:54,000 --> 00:24:56,720 Just added the caramel. She's done. 520 00:24:56,720 --> 00:24:58,200 She looks under control. 521 00:24:58,200 --> 00:24:59,520 Everything is going great. 522 00:24:59,520 --> 00:25:01,400 She has been slightly behind at the beginning, 523 00:25:01,400 --> 00:25:03,440 but now she caught up perfectly on everything. 524 00:25:03,440 --> 00:25:05,560 So...and she's a baker queen. 525 00:25:05,560 --> 00:25:07,240 So I got no concern about it. 526 00:25:07,240 --> 00:25:10,280 As I'm reading through the review for what I have to do next... 527 00:25:11,600 --> 00:25:12,600 Shit. 528 00:25:12,600 --> 00:25:14,280 What? 529 00:25:14,280 --> 00:25:15,760 It's a vanilla bean pod. 530 00:25:15,760 --> 00:25:17,280 That's fine. Scrape it off now. 531 00:25:17,280 --> 00:25:19,840 I've got to put it in my brownie. 532 00:25:19,840 --> 00:25:21,360 Scrape... In your brownie? 533 00:25:21,360 --> 00:25:22,360 Yeah. 534 00:25:22,360 --> 00:25:25,200 (SIGHS) God, I missed something in the brownie. 535 00:25:35,760 --> 00:25:38,760 I forgot to put it in my brownie. 536 00:25:38,760 --> 00:25:40,160 In your brownie? Yeah. 537 00:25:40,160 --> 00:25:41,520 That's... 538 00:25:41,520 --> 00:25:44,520 (SIGHS) God, I missed something in the brownie. 539 00:25:44,520 --> 00:25:47,920 I know that missing an ingredient... 540 00:25:47,920 --> 00:25:49,920 ..people have gone home on that. 541 00:25:52,680 --> 00:25:54,320 I don't have time. 542 00:25:54,320 --> 00:25:58,040 I have to keep pushing. I can't stop and give up now. 543 00:25:58,040 --> 00:26:00,480 I'm gonna have a dish at the end of the day. 544 00:26:01,760 --> 00:26:04,120 If you're not plating up now, you're in trouble, 545 00:26:04,120 --> 00:26:06,160 'cause you've only got five minutes to go! 546 00:26:06,160 --> 00:26:09,200 (ALL SHOUT ENCOURAGEMENT) 547 00:26:09,200 --> 00:26:11,840 Keep pushing! Come on! No mistakes! 548 00:26:11,840 --> 00:26:14,160 Keep it up, Billie. You're going well. 549 00:26:14,160 --> 00:26:17,000 It's just about taking our time and making sure we're doing it right. 550 00:26:19,160 --> 00:26:20,880 Brownie's done and chilling. 551 00:26:20,880 --> 00:26:22,880 Cream is done and in the fridge. 552 00:26:22,880 --> 00:26:24,360 Caramel's done. 553 00:26:24,360 --> 00:26:27,840 Now it's time to cut the disc of tempered chocolate. 554 00:26:27,840 --> 00:26:30,240 555 00:26:30,240 --> 00:26:31,920 (GROANS) 556 00:26:31,920 --> 00:26:33,960 I hate this bit. 557 00:26:33,960 --> 00:26:37,840 I heat up a ring mould so I can do a clean cut. 558 00:26:37,840 --> 00:26:39,880 I have to be really careful as well, 559 00:26:39,880 --> 00:26:42,640 because, you know, you could easily break that ring. 560 00:26:42,640 --> 00:26:44,200 I lift one up... 561 00:26:46,120 --> 00:26:49,160 ..and it looks like - almost a full moon. 562 00:26:49,160 --> 00:26:51,800 So that one is plan B. 563 00:26:51,800 --> 00:26:53,680 OK, let's try again. 564 00:26:55,680 --> 00:26:57,400 JULIE: Now just take your time. 565 00:26:57,400 --> 00:27:00,560 KEYMA: Carefully, careful. 566 00:27:00,560 --> 00:27:02,800 Don't rush. Just this. OK. 567 00:27:02,800 --> 00:27:04,480 (SIGHS) Every time. 568 00:27:04,480 --> 00:27:06,760 This is really difficult. 569 00:27:06,760 --> 00:27:10,040 I realise that there's no more time to waste. 570 00:27:10,040 --> 00:27:11,960 I've got one disc. 571 00:27:11,960 --> 00:27:15,360 It's not a perfect circle but it'll have to do. 572 00:27:15,360 --> 00:27:19,240 Because I still have to finish the entire Tipomisu. 573 00:27:20,160 --> 00:27:21,640 Brownie's looking good. 574 00:27:26,280 --> 00:27:29,000 Are you using that to cut the middle of brownie? 575 00:27:29,000 --> 00:27:30,200 Yes. It's huge. 576 00:27:30,200 --> 00:27:31,640 Little cutter. 577 00:27:31,640 --> 00:27:34,120 Like, if that's what it... says, right? 578 00:27:34,120 --> 00:27:36,920 I've got my mascarpone in the fridge. 579 00:27:36,920 --> 00:27:40,160 The caramel sauce is done and the tempered chocolate's done. 580 00:27:40,160 --> 00:27:42,600 (SPECTATORS EXCLAIM) TOMMY: What technique, Billie! 581 00:27:42,600 --> 00:27:44,440 There's quite a lot there! Oops. 582 00:27:44,440 --> 00:27:46,080 Not a drip, not a drop. 583 00:27:46,080 --> 00:27:49,080 I'm happy with the cook on my brownie 584 00:27:49,080 --> 00:27:52,840 so the only thing left to do is assemble this dish. 585 00:27:53,920 --> 00:27:55,400 As I'm plating... 586 00:27:56,840 --> 00:27:59,280 ..it's all starting to make a bit more sense. 587 00:27:59,280 --> 00:28:00,760 Lovely, Billie. 588 00:28:00,760 --> 00:28:03,960 Now I can see that the mascarpone cream 589 00:28:03,960 --> 00:28:05,760 has to go IN the ring of brownie 590 00:28:05,760 --> 00:28:09,360 and the tempered chocolate disc will fit perfectly on top. 591 00:28:09,360 --> 00:28:11,040 And then Mel's written, 592 00:28:11,040 --> 00:28:14,320 "Generous dollops of mascarpone cream around the plate" 593 00:28:14,320 --> 00:28:17,720 so just go for it and start piping. (CHUCKLES) 594 00:28:17,720 --> 00:28:20,280 ALDO: Come on, guys, put it on the plate. C'mon. 595 00:28:20,280 --> 00:28:23,080 Put it on the plate, c'mon. Come on! MICHAEL: Let's go, guys. C'mon! 596 00:28:23,080 --> 00:28:26,000 Three minutes to go! Ho-ho! Let's go! 597 00:28:26,000 --> 00:28:27,960 Alright, guys, you got three minutes! 598 00:28:27,960 --> 00:28:29,720 You got this! 599 00:28:29,720 --> 00:28:31,680 MONTANA: I'm really happy with how my brownie looks 600 00:28:31,680 --> 00:28:34,040 and I'm feeling pretty OK at the moment. 601 00:28:34,040 --> 00:28:37,400 My two main elements are on the plate and my caramel sauce is done. 602 00:28:37,400 --> 00:28:39,840 But getting this tempered chocolate off the acetate 603 00:28:39,840 --> 00:28:41,280 is probably the biggest struggle. 604 00:28:42,440 --> 00:28:45,320 TOMMY: Nice and gently, yeah, Mon? Yep. 605 00:28:45,320 --> 00:28:47,320 Try peeling as well, if you have to. 606 00:28:47,320 --> 00:28:50,840 I'm freaking out that I'm not even gonna have anything 607 00:28:50,840 --> 00:28:53,840 in the form of a disc at all to get on to this plate. 608 00:28:53,840 --> 00:28:55,440 (SIGHS) God. 609 00:28:55,440 --> 00:28:58,360 I'm just gonna have to get what I can from this sheet 610 00:28:58,360 --> 00:29:00,640 with the smaller ring cutter. 611 00:29:00,640 --> 00:29:04,000 You got it, Montana. Oh, that's it, that's it. OK. 612 00:29:04,000 --> 00:29:05,640 What is she doing? 613 00:29:06,800 --> 00:29:09,880 What's she doing? She's using the small cutter to cut... 614 00:29:09,880 --> 00:29:12,080 To go home on a dessert 615 00:29:12,080 --> 00:29:14,320 would be probably the most heartbreaking thing. 616 00:29:14,320 --> 00:29:15,920 Don't forget your cocoa powder. 617 00:29:15,920 --> 00:29:17,920 Just need to finish with everything I've got. 618 00:29:17,920 --> 00:29:20,560 Let's go! Let's go! Good work, Mon. 619 00:29:20,560 --> 00:29:22,920 Guys, get your skates on! You've only got one minute. 620 00:29:22,920 --> 00:29:24,000 ANDY: C'mon! Come on! 621 00:29:24,000 --> 00:29:27,320 Come oooooooon! Come on, guys! On the plate! 622 00:29:29,320 --> 00:29:32,720 DANIEL: Let's go, guys! Finish it off! Finish it off, Steph! 623 00:29:32,720 --> 00:29:34,040 STEPH: Feeling flustered. 624 00:29:34,040 --> 00:29:35,880 This isn't where I wanna be. 625 00:29:37,680 --> 00:29:39,360 It's stuck on the... SARAH: Get a knife. 626 00:29:39,360 --> 00:29:40,760 MICHAEL: Just push the nozzle down a bit. 627 00:29:40,760 --> 00:29:44,520 I am worried. I know I'm missing the vanilla in the brownie. 628 00:29:44,520 --> 00:29:46,960 But I don't have time to worry about it. 629 00:29:46,960 --> 00:29:49,120 Just fill it in. Just fill. Don't worry about... 630 00:29:49,120 --> 00:29:51,720 I have to get everything on the plate. 631 00:29:51,720 --> 00:29:53,840 Beautiful. Beautiful, Steph! Come on! 632 00:29:53,840 --> 00:29:58,040 All my other elements are done and I think they taste really good 633 00:29:58,040 --> 00:30:00,400 but it's not over until the fat lady sings. 634 00:30:01,640 --> 00:30:03,560 Steph, the cocoa. 635 00:30:03,560 --> 00:30:06,040 Do you need to dust it with cocoa? Huh? 636 00:30:06,040 --> 00:30:07,360 Cocoa, cocoa, cocoa! Cocoa! 637 00:30:07,360 --> 00:30:10,680 We're going to the tasting room in 10! 638 00:30:10,680 --> 00:30:13,960 ALL: 9! 8! 7! 639 00:30:13,960 --> 00:30:17,080 6! 5! 4! 640 00:30:17,080 --> 00:30:20,000 3! 2! 1! 641 00:30:20,000 --> 00:30:22,720 That's it! (CHEERING AND APPLAUSE) 642 00:30:28,120 --> 00:30:30,360 How'd you go? Oh... 643 00:30:30,360 --> 00:30:33,280 These pressure tests are not easy. 644 00:30:33,280 --> 00:30:36,560 I missed an element in the brownie, so I am worried about that. 645 00:30:36,560 --> 00:30:40,680 But, at the end of the day, I just have to hope for the best. 646 00:30:45,600 --> 00:30:48,520 ALL: Good luck, Billie. BILLIE: Thank you. 647 00:30:50,520 --> 00:30:53,320 I'm happy with how the dish looks. 648 00:30:53,320 --> 00:30:56,520 I'm pretty happy with how the brownie's cooked. 649 00:30:56,520 --> 00:31:00,160 Everything else, I think I'm just not sure about. 650 00:31:00,160 --> 00:31:02,560 Because I have no frame of reference. 651 00:31:03,640 --> 00:31:06,800 But it's all really tasty. 652 00:31:06,800 --> 00:31:09,080 There's nothing more I can do, 653 00:31:09,080 --> 00:31:13,440 apart from hope that I've done enough to stay in the competition. 654 00:31:15,080 --> 00:31:16,800 Hi. Hello. ANDY: Hey, Billie. 655 00:31:25,880 --> 00:31:28,080 JOCK: Billie? Mm-hm. 656 00:31:28,080 --> 00:31:29,520 Do you wanna see the real deal? 657 00:31:30,600 --> 00:31:33,640 I dunno. Yeah, I guess so. (ALL LAUGH) 658 00:31:33,640 --> 00:31:34,840 Andreas. 659 00:31:38,120 --> 00:31:40,040 Oh, wow. OK. 660 00:31:42,760 --> 00:31:44,360 Not too bad, though, right? Not too bad. 661 00:31:44,360 --> 00:31:46,160 Yeah, I'm happy with that. It's pretty close. 662 00:31:46,160 --> 00:31:48,520 Yeah. Yeah. 663 00:31:48,520 --> 00:31:50,480 Alright, we're gonna taste it, Billie. 664 00:31:50,480 --> 00:31:51,880 Sauce her up. 665 00:31:52,960 --> 00:31:54,680 MEL: Yeah. 666 00:31:59,640 --> 00:32:02,080 Thanks, Billie. Thank you. Thank you. 667 00:32:04,160 --> 00:32:05,480 OK. 668 00:32:06,760 --> 00:32:09,040 Some nice detail there. ANDREAS: Yeah. 669 00:32:12,680 --> 00:32:13,760 (CRACK!) 670 00:32:13,760 --> 00:32:15,680 Hey. That sounds good. 671 00:32:15,680 --> 00:32:17,480 Seems good to me. 672 00:32:22,920 --> 00:32:24,320 Thank you. 673 00:32:49,200 --> 00:32:51,680 It is identical to yours. 674 00:32:51,680 --> 00:32:54,640 The flavour of the brownie is identical to yours. 675 00:32:54,640 --> 00:32:58,240 The sauce, consistency and flavour is fantastic. 676 00:32:59,360 --> 00:33:01,520 You can taste the caramel, you can taste the chocolate, 677 00:33:01,520 --> 00:33:03,160 you can taste the coffee. 678 00:33:03,160 --> 00:33:05,560 Good pinch of salt in there, as there was in yours. 679 00:33:05,560 --> 00:33:07,480 I think it's very well done. 680 00:33:07,480 --> 00:33:10,240 Overall, I think it ate really well. Mm. 681 00:33:10,240 --> 00:33:12,320 Great tempered chocolate. 682 00:33:12,320 --> 00:33:15,680 They taste pretty much the same as the one we make. 683 00:33:15,680 --> 00:33:16,680 Yep. 684 00:33:16,680 --> 00:33:20,480 Billie. Just...I mean, we try and put her under pressure... 685 00:33:20,480 --> 00:33:22,200 It's pretty hard. 686 00:33:22,200 --> 00:33:24,480 I mean, she's no stranger to a pressure test 687 00:33:24,480 --> 00:33:27,400 and maybe that's why she's unflusterable. 688 00:33:27,400 --> 00:33:30,400 "Unflusterable" - I should have put THAT in there. 689 00:33:30,400 --> 00:33:31,960 (CHUCKLES) 690 00:33:35,080 --> 00:33:36,520 ALVIN: Good luck. MONTANA: Oh, thanks. 691 00:33:36,520 --> 00:33:38,480 BILLIE: Good luck, Montana. STEPH: Good luck. 692 00:33:38,480 --> 00:33:40,040 See ya. 693 00:33:40,040 --> 00:33:43,320 I definitely am concerned for my safety in this competition 694 00:33:43,320 --> 00:33:46,480 after today's cook. I know this isn't perfect. 695 00:33:46,480 --> 00:33:50,120 I know that tempered chocolate disc isn't the right size. 696 00:33:50,120 --> 00:33:53,800 But I hope that this dish resembles Andreas's 697 00:33:53,800 --> 00:33:55,800 as best as I possibly could. 698 00:33:57,960 --> 00:33:59,600 JOCK: Montana. Hello. 699 00:33:59,600 --> 00:34:02,040 How you doing? (CHUCKLES) Yeah, alright. 700 00:34:02,040 --> 00:34:03,920 Ooh. As good as I can be. 701 00:34:08,320 --> 00:34:10,200 Would you like to see? Yes. 702 00:34:10,200 --> 00:34:13,080 I would love to see. Andreas. 703 00:34:20,200 --> 00:34:21,760 Interesting. 704 00:34:29,000 --> 00:34:30,680 ANNOUNCER: Missed an episode of MasterChef? 705 00:34:30,680 --> 00:34:33,200 Catch up on the latest culinary action, enjoy another serving 706 00:34:33,200 --> 00:34:35,240 or savour past seasons at: 707 00:34:53,040 --> 00:34:54,320 MONTANA: Interesting. 708 00:34:56,880 --> 00:34:58,040 Looks a little different. 709 00:34:58,040 --> 00:35:00,000 Obviously, the size of my disc is different, 710 00:35:00,000 --> 00:35:01,840 the colour of the cream's a little different, 711 00:35:01,840 --> 00:35:05,080 but...mm...OK. 712 00:35:05,080 --> 00:35:07,880 So, we'll taste now, and...good luck. 713 00:35:07,880 --> 00:35:08,880 Yes. Thank you. 714 00:35:08,880 --> 00:35:10,920 JOCK: Sauce her up. Sauce her up? Alright. 715 00:35:17,040 --> 00:35:18,560 Thank you, Montana. Thank you, guys. 716 00:35:18,560 --> 00:35:20,080 Thanks, Montana. Thank you. 717 00:35:22,400 --> 00:35:25,320 OK, well, there are some very obvious differences 718 00:35:25,320 --> 00:35:27,520 between yours and Montana's. 719 00:35:27,520 --> 00:35:28,720 Yep. 720 00:35:28,720 --> 00:35:32,040 But...what do we think in general? 721 00:35:32,040 --> 00:35:36,680 ANDY: The chocolate ring is definitely the one that stands out. 722 00:35:36,680 --> 00:35:38,840 How's the 'schnap'? 723 00:35:38,840 --> 00:35:40,080 (CRACK!) 724 00:35:40,080 --> 00:35:41,280 JOCK: Yeah. 725 00:35:41,280 --> 00:35:44,800 It's actually a nice... a nice snap on the chocolate. 726 00:36:13,760 --> 00:36:15,720 Visually, I think people might say, 727 00:36:15,720 --> 00:36:19,000 "Oh, well, that looks so different to yours." 728 00:36:19,000 --> 00:36:21,960 But I think, in terms of the way it eats together, 729 00:36:21,960 --> 00:36:24,680 the experience isn't too far of a departure 730 00:36:24,680 --> 00:36:27,640 from the experience of eating the original Tipomisu. 731 00:36:27,640 --> 00:36:28,920 Yeah. 732 00:36:28,920 --> 00:36:31,560 The texture of the brownie is really lovely. 733 00:36:31,560 --> 00:36:33,880 It is exactly what it needed to be. 734 00:36:33,880 --> 00:36:37,800 Not too fudgy, not too crumbly, cakey either, 735 00:36:37,800 --> 00:36:40,600 and enough just to be able to hold that really lovely shape 736 00:36:40,600 --> 00:36:43,480 and the mascarpone within. 737 00:36:43,480 --> 00:36:44,960 The chocolate sauce is great. 738 00:36:44,960 --> 00:36:46,640 I reckon there's a little bit more coffee in there - 739 00:36:46,640 --> 00:36:47,920 doesn't bother me at all - 740 00:36:47,920 --> 00:36:50,520 and it's seasoned nicely with salt as well. 741 00:36:50,520 --> 00:36:52,600 Also, the chocolate, obviously, 742 00:36:52,600 --> 00:36:56,240 wasn't the full size of the circle like yours was. 743 00:36:56,240 --> 00:36:57,560 The only thing, like, for me 744 00:36:57,560 --> 00:37:00,800 is that I feel like the pressure test really got to her. 745 00:37:00,800 --> 00:37:03,280 Yeah. Technically, it's pretty good. 746 00:37:03,280 --> 00:37:05,720 I just feel like the pressure 747 00:37:05,720 --> 00:37:08,800 really got to her final presentation mostly. 748 00:37:08,800 --> 00:37:10,000 Yeah. 749 00:37:15,440 --> 00:37:17,800 Good luck. Good luck. 750 00:37:17,800 --> 00:37:19,920 ALVIN: My interpretation of the review - 751 00:37:19,920 --> 00:37:24,760 is this what I'm seeing now on the plate, and am I happy with it? 752 00:37:24,760 --> 00:37:25,920 Yes. 753 00:37:25,920 --> 00:37:30,600 I'd be happier if there's a complete disc of tempered chocolate. 754 00:37:31,880 --> 00:37:33,160 Alvin! MEL: Hi! 755 00:37:33,160 --> 00:37:34,360 Hi. Alvin! 756 00:37:34,360 --> 00:37:35,680 ANDREAS: Hi. 757 00:37:40,960 --> 00:37:42,120 Alvin. 758 00:37:42,120 --> 00:37:43,760 First things first, 759 00:37:43,760 --> 00:37:45,800 should we have a look under there? 760 00:37:45,800 --> 00:37:47,880 Oh... See what you're comparing to? 761 00:37:47,880 --> 00:37:49,400 Yes. Let's go. 762 00:37:54,600 --> 00:37:56,200 Oh! 763 00:37:56,200 --> 00:37:57,320 Thoughts? 764 00:37:58,800 --> 00:38:01,640 I'm happy...ish. 765 00:38:01,640 --> 00:38:03,000 OK. MEL: Ish? 766 00:38:03,000 --> 00:38:04,760 Well, I think so. 767 00:38:04,760 --> 00:38:06,800 (LAUGHS) 768 00:38:06,800 --> 00:38:09,200 Do you want to sauce it up? And then we'll taste. 769 00:38:20,120 --> 00:38:21,560 Thanks, Alvin. ANDREAS: Thanks, Alvin. 770 00:38:21,560 --> 00:38:23,120 Thank you. Thanks, Alvin. 771 00:38:27,360 --> 00:38:30,160 OK, so, some slightly... 772 00:38:31,280 --> 00:38:36,040 ..diplomatic placing of the mascarpone cream. 773 00:38:37,080 --> 00:38:39,600 It looks pretty good, actually. 774 00:38:39,600 --> 00:38:42,840 We'll find out how it tastes in a minute, though. 775 00:38:42,840 --> 00:38:44,080 Let's hear that chocolate. 776 00:38:45,480 --> 00:38:47,600 (CRACK!) 777 00:38:47,600 --> 00:38:49,080 Sounds good. 778 00:38:54,520 --> 00:38:55,920 Thank you. 779 00:39:10,560 --> 00:39:12,040 How good's this chocolate sauce? 780 00:39:12,040 --> 00:39:14,160 Yeah. And the cream, I think. 781 00:39:14,160 --> 00:39:17,600 It's all good. It eats really well together. 782 00:39:17,600 --> 00:39:20,600 Alvin, I think he's done it again, hasn't he? 783 00:39:20,600 --> 00:39:23,600 Like, the fact that Jock's down there 784 00:39:23,600 --> 00:39:26,560 hoovering up the last of the chocolate sauce, 785 00:39:26,560 --> 00:39:28,000 the chocolate coffee caramel... 786 00:39:28,000 --> 00:39:29,840 How good is it? It is very, very good. 787 00:39:29,840 --> 00:39:33,240 I would say nearly identical to yours... Yeah. 788 00:39:33,240 --> 00:39:35,840 ..both in texture, but also in flavour. 789 00:39:35,840 --> 00:39:36,920 Loved the cream. 790 00:39:36,920 --> 00:39:39,560 I thought it had the right amount of lightness, freshness, 791 00:39:39,560 --> 00:39:43,440 the balance of flavour, and just the light hint of rum through it. 792 00:39:43,440 --> 00:39:46,760 I think it eats really, really well. Yeah. 793 00:39:46,760 --> 00:39:49,320 The brownie's probably 5% off. 794 00:39:49,320 --> 00:39:51,640 Just a little bit over, but, yeah. Just a tiny little bit. 795 00:39:51,640 --> 00:39:53,320 It's really not that much. 796 00:39:53,320 --> 00:39:54,600 And then he's managed to get 797 00:39:54,600 --> 00:39:57,600 seven-eighths of the disc of chocolate on there, 798 00:39:57,600 --> 00:39:58,600 you know what I mean? 799 00:39:58,600 --> 00:40:00,440 But it was tempered nicely, there was a nice snap to it. 800 00:40:00,440 --> 00:40:02,760 so, you know, I'm really proud of him. 801 00:40:02,760 --> 00:40:03,880 Yeah. 802 00:40:08,000 --> 00:40:10,680 ALL: Good luck, Steph. Thank you, guys. 803 00:40:15,000 --> 00:40:17,160 (EXHALES NERVOUSLY) 804 00:40:23,240 --> 00:40:24,880 Hey, hey. Hi. 805 00:40:24,880 --> 00:40:27,200 How are you going? I'm OK, I guess. 806 00:40:29,000 --> 00:40:31,560 I know I'm missing the vanilla. 807 00:40:31,560 --> 00:40:35,000 But I just have to trust that what I did is enough. 808 00:40:49,240 --> 00:40:50,800 MEL: Hey, hey. Hi. 809 00:40:50,800 --> 00:40:53,000 How are you going? I'm OK, I guess. 810 00:40:53,000 --> 00:40:54,480 OK, you guess? 811 00:40:54,480 --> 00:40:57,400 Well, it's a pressure test, right? Of course. 812 00:40:59,000 --> 00:41:01,960 Would you like to see what you're up against? 813 00:41:01,960 --> 00:41:03,120 OK. 814 00:41:12,160 --> 00:41:13,720 How do you feel? 815 00:41:13,720 --> 00:41:16,520 Yeah, I mean, noticeable differences. 816 00:41:19,160 --> 00:41:21,520 Now, would you please sauce? And we'll taste. 817 00:41:29,000 --> 00:41:30,800 JOCK: Thank you, Steph. Thank you. Thanks, Steph. 818 00:41:30,800 --> 00:41:32,200 ANDY: Thanks, Steph. Thank you. 819 00:41:35,960 --> 00:41:37,640 MEL: OK. 820 00:41:37,640 --> 00:41:39,720 What do we think - presentation? 821 00:41:41,440 --> 00:41:43,200 Presentation... 822 00:41:43,200 --> 00:41:46,240 You can see the hot chocolate's started to melt the chocolate 823 00:41:46,240 --> 00:41:47,480 and there's a big dip. 824 00:41:47,480 --> 00:41:50,040 So, obviously, the cream isn't so much there. 825 00:41:50,040 --> 00:41:53,040 I'm going to lift it off and have a little look, actually. 826 00:41:59,040 --> 00:42:01,280 There's a lot less. 827 00:42:01,280 --> 00:42:02,720 Yeah. It's like half full. 828 00:42:24,600 --> 00:42:28,360 As I feared, not putting the vanilla in there, 829 00:42:28,360 --> 00:42:29,680 missing it out in the recipe, 830 00:42:29,680 --> 00:42:33,040 has actually forced this eggy flavour... 831 00:42:34,360 --> 00:42:36,960 ..which is completely distracting, on top of the fact 832 00:42:36,960 --> 00:42:39,800 there's not enough cream, you know, to round it out. 833 00:42:39,800 --> 00:42:41,840 The chocolate sauce, I think, was good. Mm. 834 00:42:41,840 --> 00:42:45,920 It had the coffee...the amount was really, really good. 835 00:42:45,920 --> 00:42:46,920 Yep. 836 00:42:46,920 --> 00:42:48,640 Presentation was fine. 837 00:42:48,640 --> 00:42:50,000 Yeah. 838 00:42:50,000 --> 00:42:52,200 She's done some reasonable work on the other elements, 839 00:42:52,200 --> 00:42:54,640 but when the brownie tastes like that... 840 00:42:56,840 --> 00:42:59,160 And the brownie - let's face it, the cooking of the brownie 841 00:42:59,160 --> 00:43:02,720 and the ratios of the ingredients in the brownie 842 00:43:02,720 --> 00:43:04,840 is probably one of the main things in this recipe. 843 00:43:04,840 --> 00:43:06,640 Mm-hm. It's hard to get away from. 844 00:43:16,440 --> 00:43:19,120 Andreas, that was a tough challenge in the end. 845 00:43:19,120 --> 00:43:20,680 How do you think the guys went? 846 00:43:21,840 --> 00:43:24,840 Well, I think, considering they went pretty much blind... 847 00:43:27,520 --> 00:43:29,280 ..they all did quite well. 848 00:43:31,000 --> 00:43:33,640 Well, it's been a day to remember. 849 00:43:33,640 --> 00:43:36,960 Everyone, shall we give it up for Andreas Papadakis? 850 00:43:36,960 --> 00:43:38,320 JOCK: Yep! 851 00:43:47,600 --> 00:43:50,440 Montana, Steph, Alvin and Billie... 852 00:43:51,440 --> 00:43:53,680 ..this pressure test was unlike the others. 853 00:43:55,080 --> 00:43:57,320 You had to rely on your instincts. 854 00:43:58,320 --> 00:44:03,600 But, unfortunately, one of you was consumed by today's pressure... 855 00:44:05,800 --> 00:44:09,160 ..and it showed on both the plate and our palate. 856 00:44:11,040 --> 00:44:12,240 Steph. 857 00:44:14,040 --> 00:44:17,760 Your brownie was missing that crucial ingredient, vanilla. 858 00:44:20,680 --> 00:44:22,600 And, as a result, 859 00:44:22,600 --> 00:44:25,600 it tasted overwhelmingly eggy. 860 00:44:28,320 --> 00:44:31,960 Because the brownie was the foundation of Andreas's dish... 861 00:44:33,960 --> 00:44:36,040 ..unfortunately, 862 00:44:36,040 --> 00:44:38,280 that's the reason why you're going home today. 863 00:44:48,240 --> 00:44:50,960 You know, it's been an incredible experience. 864 00:44:50,960 --> 00:44:54,280 It's been such an honour to cook for you guys. 865 00:44:54,280 --> 00:44:56,400 And it's been such a privilege 866 00:44:56,400 --> 00:44:59,200 to get to know the people that I've met. 867 00:45:01,080 --> 00:45:05,720 I have a boatload of incredible memories 868 00:45:05,720 --> 00:45:08,880 in and outside of this kitchen. 869 00:45:08,880 --> 00:45:12,760 And for that, I thank you guys for this incredible experience. 870 00:45:14,480 --> 00:45:19,200 Steph, every time we see you cook in the kitchen, you were shining. 871 00:45:19,200 --> 00:45:23,160 You brought so much into this kitchen 872 00:45:23,160 --> 00:45:26,040 and we've loved watching you explore your food identity 873 00:45:26,040 --> 00:45:27,720 on every plate that you've brought us. 874 00:45:29,560 --> 00:45:32,120 But, for now, it's time to say goodbye. 875 00:45:32,120 --> 00:45:33,640 Thank you. 876 00:45:35,200 --> 00:45:38,040 To go out on a dessert... Well done, Steph. 877 00:45:38,040 --> 00:45:39,600 We had such a good time. Thank you. 878 00:45:39,600 --> 00:45:43,520 ..is honestly so cliched. (LAUGHS) 879 00:45:43,520 --> 00:45:45,320 Thank you, Andreas. Thank you. 880 00:45:45,320 --> 00:45:47,200 It was a pleasure. 881 00:45:47,200 --> 00:45:49,480 The thing I'll miss the most is the people. 882 00:45:49,480 --> 00:45:50,840 Thanks for cooking for us. 883 00:45:50,840 --> 00:45:52,760 Thank you so much for everything. Thanks. 884 00:45:52,760 --> 00:45:54,000 Guys. 885 00:45:54,000 --> 00:45:55,160 Aldo. 886 00:45:56,360 --> 00:45:57,840 It's OK. 887 00:45:57,840 --> 00:46:00,720 I got to meet some of my food heroes, which is crazy - 888 00:46:00,720 --> 00:46:02,480 like Billie, Sashi, Julie - 889 00:46:02,480 --> 00:46:04,680 and then I got new food heroes. 890 00:46:04,680 --> 00:46:06,680 (APPLAUSE) Bring it in. Bring it in. 891 00:46:08,360 --> 00:46:09,840 Thank you, guys. 892 00:46:11,000 --> 00:46:12,440 ALDO: Hey! 893 00:46:12,440 --> 00:46:16,520 Give it up for Steph, everybody! 894 00:46:20,560 --> 00:46:23,280 There are times where you just grow as a person 895 00:46:23,280 --> 00:46:24,960 because you put yourself out there. 896 00:46:24,960 --> 00:46:26,080 (SIGHS) 897 00:46:26,080 --> 00:46:27,920 And MasterChef is one of them. 898 00:46:29,320 --> 00:46:32,400 ANNOUNCER: Tomorrow night on MasterChef Australia 899 00:46:32,400 --> 00:46:34,720 it's a restaurant rumble. 900 00:46:34,720 --> 00:46:37,200 MINDY: Today is a baptism of fire. 901 00:46:37,200 --> 00:46:38,840 DANIEL: Let's go, guys! Come on! 902 00:46:38,840 --> 00:46:40,920 They're taking over two kitchens 903 00:46:40,920 --> 00:46:42,600 for a service challenge... 904 00:46:42,600 --> 00:46:43,760 TOMMY: It's all hands on deck. 905 00:46:43,760 --> 00:46:45,480 Everybody's gotta drop what they're doing. 906 00:46:46,920 --> 00:46:49,800 ..and a shot at immunity. 907 00:46:52,200 --> 00:46:54,680 Captions by Red Bee Media