1 00:00:19,240 --> 00:00:20,799 (CHEERING AND APPLAUSE) 2 00:00:22,439 --> 00:00:23,799 Oooh! Fancy! 3 00:00:23,799 --> 00:00:24,839 Dinner party. 4 00:00:29,119 --> 00:00:31,439 It's looking pretty dessert-y, isn't it? 5 00:00:31,439 --> 00:00:33,160 It's a black apron day, 6 00:00:33,160 --> 00:00:36,160 and I think today is going to be 7 00:00:36,160 --> 00:00:40,160 a massive, massive uptick in difficulty, 8 00:00:40,160 --> 00:00:43,919 especially being right on the verge of top ten. 9 00:00:43,919 --> 00:00:45,839 But if I have to fight, 10 00:00:45,839 --> 00:00:48,679 like, tooth and nail to get there, I will. 11 00:00:48,679 --> 00:00:51,079 I'm ready. 12 00:00:51,079 --> 00:00:53,119 Hi, everyone. Hello. 13 00:00:53,119 --> 00:00:55,279 Hey. Be warned. 14 00:00:55,279 --> 00:00:58,119 Today's pressure test is not going to be easy. 15 00:01:00,199 --> 00:01:04,239 By the end of today, we will have our top ten. 16 00:01:08,039 --> 00:01:11,399 And sadly, we will have to say goodbye to one of you. 17 00:01:14,119 --> 00:01:15,320 Our final master 18 00:01:15,320 --> 00:01:18,279 is someone who is very special to this place. 19 00:01:19,559 --> 00:01:23,600 Has had an astonishing career as a cookbook author, 20 00:01:23,600 --> 00:01:26,559 TV host, and a judge 21 00:01:26,559 --> 00:01:28,719 in international cooking competition. 22 00:01:31,919 --> 00:01:35,719 As a world-renowned pastry chef and chocolatier... 23 00:01:38,079 --> 00:01:41,359 ..they've been at the top of their game 24 00:01:41,359 --> 00:01:43,159 for over three decades. 25 00:01:43,159 --> 00:01:45,239 Whoa! 26 00:01:45,239 --> 00:01:47,639 Please welcome... 27 00:01:47,639 --> 00:01:49,799 ..the chocolate master... 28 00:01:51,559 --> 00:01:54,679 ..Kirsten Tibballs! 29 00:01:54,679 --> 00:01:57,119 (CHEERING AND APPLAUSE) 30 00:02:00,479 --> 00:02:04,160 Kirsten Tibballs! 31 00:02:04,160 --> 00:02:06,039 I'm really excited to see her. 32 00:02:07,559 --> 00:02:09,519 But then at the same time... 33 00:02:09,519 --> 00:02:11,719 Oh, my God! 34 00:02:11,719 --> 00:02:12,839 ..I've seen things 35 00:02:12,839 --> 00:02:15,399 she's brought into this kitchen before... 36 00:02:15,399 --> 00:02:16,839 POH: Hello, Kirsten. Welcome back. 37 00:02:16,839 --> 00:02:18,359 Thank you. 38 00:02:18,359 --> 00:02:20,160 ..and I'm freaking out. 39 00:02:21,960 --> 00:02:24,600 Kirsten, welcome back to the MasterChef kitchen. 40 00:02:24,600 --> 00:02:27,040 Thank you. So good to be here again. 41 00:02:27,040 --> 00:02:29,280 Chef Kirsten. I mean, first I have to say 42 00:02:29,280 --> 00:02:32,560 I'm very pumped to see you back in the kitchen. 43 00:02:32,560 --> 00:02:36,280 Chocolate is a hard craft to master. 44 00:02:36,280 --> 00:02:38,480 What do you love about it? 45 00:02:38,480 --> 00:02:39,920 I don't like to say hard. 46 00:02:39,920 --> 00:02:43,280 I like to say it's versatile in how you can master it. 47 00:02:43,280 --> 00:02:45,360 (POH LAUGHS) 48 00:02:45,360 --> 00:02:48,200 I love the artistry about it. And I think 49 00:02:48,200 --> 00:02:51,560 that I like to create things that replicate real life. 50 00:02:51,560 --> 00:02:53,400 So when people look at them, they say, 51 00:02:53,400 --> 00:02:56,320 "Is that actually real or is it chocolate?" 52 00:02:56,320 --> 00:02:59,000 It's a medium that once you know how to work with it, 53 00:02:59,000 --> 00:03:01,480 there's no limit to what you can create. 54 00:03:03,320 --> 00:03:05,920 I'm intrigued to find out what is under this cloche. 55 00:03:05,920 --> 00:03:08,480 Can you please tell us what it is? 56 00:03:08,480 --> 00:03:11,160 I've created it exclusively for you. 57 00:03:11,160 --> 00:03:13,360 Oh. 58 00:03:13,360 --> 00:03:15,080 Touched. I appreciate it. 59 00:03:15,080 --> 00:03:17,640 (LAUGHTER) 60 00:03:17,640 --> 00:03:20,200 This has been months and months of testing and adjusting 61 00:03:20,200 --> 00:03:24,680 to ensure I really have the ultimate chocolate creation. 62 00:03:24,680 --> 00:03:26,800 Oh, wow. 63 00:03:26,800 --> 00:03:29,280 I will say, I think it's one of 64 00:03:29,280 --> 00:03:32,040 the greatest chocolate creations I've ever made. 65 00:03:32,040 --> 00:03:33,840 Wow! 66 00:03:33,840 --> 00:03:35,560 (LAUGHTER AND MURMURS) 67 00:03:35,560 --> 00:03:37,400 JEAN-CHRISTOPHE: I promise you. 68 00:03:39,040 --> 00:03:40,920 Today you'll be making my... 69 00:03:46,720 --> 00:03:49,680 (GASPS) 70 00:03:50,680 --> 00:03:52,320 God! 71 00:03:54,720 --> 00:03:56,440 ..chocolate iris! 72 00:04:04,560 --> 00:04:06,360 EMILY: (LAUGHS) What?! 73 00:04:06,360 --> 00:04:08,680 Holy crap. 74 00:04:10,200 --> 00:04:13,840 It is a stunning work of art. 75 00:04:13,840 --> 00:04:15,480 The glaze over the top. 76 00:04:15,480 --> 00:04:17,719 The iris is just... 77 00:04:17,719 --> 00:04:20,359 It's so realistic. And it's so beautiful. 78 00:04:21,959 --> 00:04:26,680 Chocolate iris is an entremet with multiple layers in it. 79 00:04:26,680 --> 00:04:30,280 And it's got a sculptural flower on top. 80 00:04:30,280 --> 00:04:31,720 Shall we have a look inside the entremet? 81 00:04:31,720 --> 00:04:33,600 Let's take a look. 82 00:04:40,440 --> 00:04:42,480 (GASPS) 83 00:04:42,480 --> 00:04:44,680 POH: Isn't that a beautiful thing? 84 00:04:45,680 --> 00:04:48,160 AARON: The layers are impeccable. 85 00:04:48,160 --> 00:04:52,000 You can see how defined each layer is in this entremet. 86 00:04:53,080 --> 00:04:55,680 On the bottom, we've got a really thin piece 87 00:04:55,680 --> 00:04:58,560 of chocolate sable, which is a chocolate shortbread. 88 00:04:58,560 --> 00:05:00,800 AARON: The sable at the bottom is so thin 89 00:05:00,800 --> 00:05:04,320 you can hear the crunch when the knife goes through, 90 00:05:04,320 --> 00:05:05,320 but it's like, 91 00:05:05,320 --> 00:05:07,280 it's literally a millimetre thin. 92 00:05:07,280 --> 00:05:09,679 KIRSTEN: That's topped with a caramel 93 00:05:09,679 --> 00:05:12,439 with roasted pecan nuts and candied lemon. 94 00:05:12,439 --> 00:05:15,239 We then have a layer of chocolate mousse. 95 00:05:15,239 --> 00:05:17,159 We then have a chocolate cremeux, 96 00:05:17,159 --> 00:05:19,840 another layer of chocolate mousse. 97 00:05:19,840 --> 00:05:22,520 The mousse, it's so smooth. 98 00:05:22,520 --> 00:05:24,640 And then once I get into that cremeux, 99 00:05:24,640 --> 00:05:27,840 like, this cremeux is like, whew! 100 00:05:27,840 --> 00:05:29,799 It is unbelievable. 101 00:05:29,799 --> 00:05:33,199 KIRSTEN: We then have a flourless chocolate cake, 102 00:05:33,199 --> 00:05:35,199 another layer of chocolate mousse, 103 00:05:35,199 --> 00:05:39,279 and then we've finished it with a shiny chocolate glaze. 104 00:05:39,279 --> 00:05:43,639 It has a thin chocolate band around the outside on the base. 105 00:05:43,639 --> 00:05:47,159 AARON: I'm taking in all of this beauty, 106 00:05:47,159 --> 00:05:50,479 but also realising that I have to try and recreate 107 00:05:50,479 --> 00:05:52,039 what's in front of me. 108 00:05:52,039 --> 00:05:54,479 I'm not great at desserts. 109 00:05:54,479 --> 00:05:56,079 The entremet itself, 110 00:05:56,079 --> 00:05:58,079 I've never made one before, 111 00:05:58,079 --> 00:06:01,759 so I'm just trying to centre myself, 112 00:06:01,759 --> 00:06:02,879 but it's very hard right now. 113 00:06:02,879 --> 00:06:04,759 I'm... Yeah, shaken. 114 00:06:05,799 --> 00:06:08,159 How the hell are we going to do this? 115 00:06:08,159 --> 00:06:11,960 Ensure that the layers are the same thickness as mine, 116 00:06:11,960 --> 00:06:14,239 otherwise they're not going to fit in. 117 00:06:14,239 --> 00:06:16,439 And the balance is really important 118 00:06:16,439 --> 00:06:18,879 to the overall integrity of the entremet 119 00:06:18,879 --> 00:06:21,239 and how it actually eats and tastes. 120 00:06:22,280 --> 00:06:25,440 And then in the centre, we have the chocolate sculpture, 121 00:06:25,440 --> 00:06:27,600 which is the iris flower. 122 00:06:27,600 --> 00:06:29,920 The flower is assembled on a chocolate sphere. 123 00:06:29,920 --> 00:06:31,160 That'll ensure that the petals 124 00:06:31,160 --> 00:06:33,120 will actually come out beautifully 125 00:06:33,120 --> 00:06:34,760 rather than go straight down. 126 00:06:34,760 --> 00:06:38,240 Then it's sprayed with black cocoa butter. 127 00:06:38,240 --> 00:06:42,760 Then this detail is actually hand-painted on. 128 00:06:44,039 --> 00:06:45,359 Amazing. 129 00:06:45,359 --> 00:06:47,280 LUKE: Looking at Kirsten's dish, I'm thinking, 130 00:06:47,280 --> 00:06:48,640 "That doesn't belong in a kitchen, 131 00:06:48,640 --> 00:06:51,000 "that belongs in an art gallery." 132 00:06:51,000 --> 00:06:53,200 KIRSTEN: We've got three sizes of petals, 133 00:06:53,200 --> 00:06:54,960 so three of each, 134 00:06:54,960 --> 00:06:57,200 and three leaves to go with it. 135 00:06:57,200 --> 00:06:58,760 LUKE: How is that chocolate? 136 00:07:00,280 --> 00:07:02,039 The chocolate is all done perfect. 137 00:07:02,039 --> 00:07:04,919 It looks exactly like an iris flower. 138 00:07:04,919 --> 00:07:09,640 And every single little detail is just so meticulously done. 139 00:07:09,640 --> 00:07:11,360 Ah! It's amazing. 140 00:07:12,720 --> 00:07:17,200 We're giving you three hours and 45 minutes... 141 00:07:17,200 --> 00:07:20,480 Whoa! Oh-ho-ho! 142 00:07:22,000 --> 00:07:25,080 ..to recreate Kirsten's chocolate iris. 143 00:07:25,080 --> 00:07:29,000 There are over 100 steps in Kirsten's recipe... 144 00:07:30,560 --> 00:07:32,760 ..so you will need to work smart. 145 00:07:34,560 --> 00:07:36,960 The recipe and all the ingredients you need 146 00:07:36,960 --> 00:07:38,479 are at your bench. 147 00:07:41,520 --> 00:07:43,960 The dish that least resembles Kirsten's 148 00:07:43,960 --> 00:07:46,520 will sadly send its maker home. 149 00:07:52,599 --> 00:07:55,080 You're so close to the top ten. 150 00:07:56,640 --> 00:07:58,120 Don't stumble now. 151 00:07:58,120 --> 00:07:59,200 Fight! 152 00:08:00,960 --> 00:08:03,479 Kirsten, any final words of advice? 153 00:08:03,479 --> 00:08:06,439 It's really important that you get the entremet 154 00:08:06,439 --> 00:08:08,559 into the freezer as soon as possible 155 00:08:08,559 --> 00:08:10,239 to give yourself enough time 156 00:08:10,239 --> 00:08:12,999 to work on the artistry elements 157 00:08:12,999 --> 00:08:14,879 or all the chocolate work. 158 00:08:16,479 --> 00:08:17,840 Good luck, everybody. 159 00:08:21,919 --> 00:08:24,039 And your time starts now. 160 00:08:24,039 --> 00:08:26,359 (CHEERING AND APPLAUSE) 161 00:08:30,319 --> 00:08:32,159 MAN: Yeah! Let's go, guys. 162 00:08:37,240 --> 00:08:38,760 Go, Lukey boy! Lukey boy! 163 00:08:41,520 --> 00:08:43,240 AARON: I don't cook desserts often. 164 00:08:43,240 --> 00:08:47,040 So I think the key to success is being as precise as possible. 165 00:08:47,040 --> 00:08:50,760 I have to make sure that I read the recipe really carefully, 166 00:08:50,760 --> 00:08:53,840 do all the steps really well, not miss a step. 167 00:08:53,840 --> 00:08:55,200 So be quite detail-oriented. 168 00:08:55,200 --> 00:08:57,480 Some here. (MURMURS) 169 00:08:58,880 --> 00:09:00,880 So from the get go, I'm thinking 170 00:09:00,880 --> 00:09:02,600 weigh out all the ingredients that I need first. 171 00:09:02,600 --> 00:09:04,120 Have it all in bowls, 172 00:09:04,120 --> 00:09:05,680 and then I can just throw it in 173 00:09:05,680 --> 00:09:07,719 as and when I need with the steps. 174 00:09:07,719 --> 00:09:10,719 And that way, I set myself up to be organised. 175 00:09:10,719 --> 00:09:13,560 CASPER: Aaron, let's go, mate. 176 00:09:13,560 --> 00:09:14,839 VINNIE: He needs to hurry up. 177 00:09:16,239 --> 00:09:17,919 Let's go, Lukey. 178 00:09:17,919 --> 00:09:21,479 Yesterday I had what we call in the business "a bad one." 179 00:09:21,479 --> 00:09:23,439 But at the end of the cook yesterday, 180 00:09:23,439 --> 00:09:24,439 Andy gave me the feedback 181 00:09:24,439 --> 00:09:27,079 that recently I've been cooking with fear. 182 00:09:27,079 --> 00:09:28,799 And to be honest, I think he's right. 183 00:09:28,799 --> 00:09:31,119 Today there's pretty high odds I might go home. 184 00:09:31,119 --> 00:09:32,519 There's a one-in-four chance. 185 00:09:32,519 --> 00:09:34,999 So I need to cook with fearlessness, 186 00:09:34,999 --> 00:09:37,159 and hopefully it'll unlock something new in me 187 00:09:37,159 --> 00:09:38,719 and I can prove to the judges 188 00:09:38,719 --> 00:09:40,759 that I actually deserve a spot in top ten. 189 00:09:40,759 --> 00:09:42,039 My strategy for today 190 00:09:42,039 --> 00:09:44,799 is to just follow the recipe really carefully, 191 00:09:44,799 --> 00:09:46,719 but also just work like an absolute madman, 192 00:09:46,719 --> 00:09:48,399 smash out as many steps as I can 193 00:09:48,399 --> 00:09:49,919 as fast as possible. 194 00:09:49,919 --> 00:09:51,159 CASPER: Let's go, Luke. 195 00:09:51,159 --> 00:09:53,479 I'm hoping that I can really push through the entremet 196 00:09:53,479 --> 00:09:55,719 and get onto the chocolate work. 197 00:09:55,719 --> 00:09:58,239 I've got to make each layer and then assemble them. 198 00:09:59,639 --> 00:10:01,639 And then I need to get the entremet 199 00:10:01,639 --> 00:10:04,039 into the blast freezer as quickly as possible. 200 00:10:04,039 --> 00:10:05,759 The first thing I'm getting started on 201 00:10:05,759 --> 00:10:07,439 is the sable layer. 202 00:10:08,439 --> 00:10:10,839 Kirsten's sable pastry was super thin 203 00:10:10,839 --> 00:10:12,999 and just, like, melted in your mouth. 204 00:10:14,439 --> 00:10:16,319 But it was also thick enough 205 00:10:16,319 --> 00:10:18,399 and had enough structural integrity 206 00:10:18,399 --> 00:10:19,799 to hold the entremet up. 207 00:10:21,239 --> 00:10:22,759 I need to start pushing 208 00:10:22,759 --> 00:10:24,519 this caramelised pecan nut layer. 209 00:10:24,519 --> 00:10:26,079 I need 124 nuts. 210 00:10:26,079 --> 00:10:29,199 It's a 125 gram packet. Hm! 211 00:10:29,199 --> 00:10:30,719 Tasting it, the layer was... 212 00:10:30,719 --> 00:10:31,959 It wasn't too thick, 213 00:10:31,959 --> 00:10:33,639 but it packed a punch with flavour. 214 00:10:33,639 --> 00:10:34,679 It was textural. 215 00:10:34,679 --> 00:10:36,319 It had nice crunchy bits of pecan 216 00:10:36,319 --> 00:10:38,199 and kind of big chunks of the lemon. 217 00:10:39,399 --> 00:10:41,519 I've never done anything like this, truth be told. 218 00:10:41,519 --> 00:10:43,679 But I want to stay in this competition so much. 219 00:10:43,679 --> 00:10:44,999 There's no way I'm ready to go home. 220 00:10:44,999 --> 00:10:46,839 And I'm not going to let today be the day. 221 00:10:46,839 --> 00:10:48,279 Yeah, Lukey. 222 00:10:48,279 --> 00:10:50,199 HANNAH: Good job, Emily. 223 00:10:52,759 --> 00:10:53,799 12 minutes. 224 00:10:55,199 --> 00:10:56,999 I have done the sable, 225 00:10:56,999 --> 00:11:00,439 and I'm getting on to the candied nuts. 226 00:11:00,439 --> 00:11:02,239 Kirsten has created this entremet 227 00:11:02,239 --> 00:11:03,719 just for this challenge. 228 00:11:03,719 --> 00:11:06,399 And she said it's one of her favourite entremet 229 00:11:06,399 --> 00:11:07,399 she's ever made, 230 00:11:07,399 --> 00:11:08,919 which is amazing 231 00:11:08,919 --> 00:11:13,359 that we not only get to eat it, but we get to cook it. 232 00:11:13,359 --> 00:11:15,919 Hey, Grace. Hello. 233 00:11:15,919 --> 00:11:18,959 How are you feeling? Yeah, I'm feeling good. 234 00:11:18,959 --> 00:11:21,439 I am already having so much fun, so... 235 00:11:21,439 --> 00:11:23,719 Oh, that's good. That's great. 236 00:11:23,719 --> 00:11:26,439 I hope it lasts the full three hours and 45 minutes. 237 00:11:26,439 --> 00:11:28,439 Me too. Me too. Um, is this your kind of dish? 238 00:11:28,439 --> 00:11:29,479 How are you feeling about it? 239 00:11:29,479 --> 00:11:31,359 It's definitely not my kind of dish. 240 00:11:31,359 --> 00:11:33,599 Yeah. Honestly, I feel like 241 00:11:33,599 --> 00:11:35,559 if you can follow a recipe, that is all you need. 242 00:11:35,559 --> 00:11:36,839 Yeah. 243 00:11:36,839 --> 00:11:39,159 Have you got any areas that you're concerned about? 244 00:11:39,159 --> 00:11:40,679 Um, I'm a little concerned 245 00:11:40,679 --> 00:11:43,079 about the chocolate work at the end. 246 00:11:43,079 --> 00:11:46,439 Yeah. Truly, it's getting the entremet in the freezer 247 00:11:46,439 --> 00:11:47,679 as quickly as you can 248 00:11:47,679 --> 00:11:50,719 to give yourself more time for all the chocolate work. 249 00:11:50,719 --> 00:11:54,639 I think that is really the key to succeeding with the recipe. 250 00:11:54,639 --> 00:11:55,879 Yep. Yes. 251 00:11:55,879 --> 00:11:59,199 I should be able to make it happen. 252 00:11:59,199 --> 00:12:02,679 I love your positive attitude. Yeah, so do I. 253 00:12:02,679 --> 00:12:04,319 That's Grace to a tee. 254 00:12:04,319 --> 00:12:06,879 It's gonna be easy. Good luck. 255 00:12:06,879 --> 00:12:09,039 Thank you, Kirsten. Thanks, Andy. 256 00:12:09,039 --> 00:12:10,519 So, Kirsten tells me 257 00:12:10,519 --> 00:12:13,719 number one is to get the entremet in the freezer 258 00:12:13,719 --> 00:12:16,119 as soon as possible to make sure that it's, like, 259 00:12:16,119 --> 00:12:17,199 completely set. 260 00:12:17,199 --> 00:12:19,559 And that also means that you have 261 00:12:19,559 --> 00:12:20,559 a lot of time left 262 00:12:20,559 --> 00:12:22,799 to do the intricate chocolate work. 263 00:12:22,799 --> 00:12:23,999 So that's definitely something 264 00:12:23,999 --> 00:12:25,879 I'm going to be thinking about today. 265 00:12:25,879 --> 00:12:27,359 Good stuff, Grace. 266 00:12:28,479 --> 00:12:30,359 In the freezer. 267 00:12:30,359 --> 00:12:31,679 Oh, my God. 268 00:12:34,639 --> 00:12:36,199 Let's go, Em! 269 00:12:36,199 --> 00:12:37,519 You know what? I'm always stressed 270 00:12:37,519 --> 00:12:38,919 when it comes to a dessert challenge. 271 00:12:38,919 --> 00:12:40,919 Just have to try to do my best today. 272 00:12:40,919 --> 00:12:42,719 There's a lot to do. Like, 100 steps. 273 00:12:42,719 --> 00:12:44,439 So I'm just slowly reading through everything 274 00:12:44,439 --> 00:12:46,599 and making sure that I stay on track. 275 00:12:46,599 --> 00:12:48,119 Being someone who struggles 276 00:12:48,119 --> 00:12:51,279 with a five-step recipe sometimes 277 00:12:51,279 --> 00:12:53,439 when it comes to desserts, 278 00:12:53,439 --> 00:12:58,039 the fact that this is over 100 steps, 279 00:12:58,039 --> 00:13:00,439 I think my brain's going to be fried. 280 00:13:02,439 --> 00:13:03,799 Feeling quite stressed at the moment, 281 00:13:03,799 --> 00:13:05,479 knowing that there's so much to do... 282 00:13:05,479 --> 00:13:06,839 Oh, shit! 283 00:13:06,839 --> 00:13:08,559 I know I need to be really, really quick 284 00:13:08,559 --> 00:13:10,199 to get through this cook. 285 00:13:10,199 --> 00:13:13,039 I need to transfer the caramelised pecan layer 286 00:13:13,039 --> 00:13:15,719 onto my sable and just get it in the freezer. 287 00:13:15,719 --> 00:13:18,479 WOMAN: Yay, Em! Let's go. Yes. 288 00:13:20,239 --> 00:13:22,599 And then move on to the cremeux layer. 289 00:13:22,599 --> 00:13:24,519 'Cause I do not have much experience 290 00:13:24,519 --> 00:13:25,559 making a cremeux. 291 00:13:25,559 --> 00:13:26,679 Now I know dessert isn't my thing, 292 00:13:26,679 --> 00:13:27,879 but I'm just going to power through 293 00:13:27,879 --> 00:13:28,999 and do as much as I can. 294 00:13:28,999 --> 00:13:31,799 Kirsten, it is so fitting that you have produced the dish 295 00:13:31,799 --> 00:13:33,359 for the pressure test 296 00:13:33,359 --> 00:13:35,799 for the last challenge of Masters Week, 297 00:13:35,799 --> 00:13:38,679 and I think that it has just shown 298 00:13:38,679 --> 00:13:42,079 how much this competition has just been turned up. 299 00:13:42,079 --> 00:13:45,759 This is extremely, extremely difficult work. 300 00:13:45,759 --> 00:13:48,439 With everything patisserie, it's a process. 301 00:13:48,439 --> 00:13:49,959 They've got the recipe. 302 00:13:49,959 --> 00:13:52,319 If they follow those steps through, 303 00:13:52,319 --> 00:13:56,159 they will be able to create an entremet exactly like this. 304 00:13:56,159 --> 00:13:57,319 SOFIA: It's a tough challenge, 305 00:13:57,319 --> 00:13:59,159 but like you said, it is achievable. 306 00:14:00,439 --> 00:14:01,919 Covered in chocolate. 307 00:14:03,239 --> 00:14:04,759 So now they're making the cremeux 308 00:14:04,759 --> 00:14:05,879 with the milk powder. 309 00:14:07,239 --> 00:14:08,679 Wow. 310 00:14:11,919 --> 00:14:13,239 WOMAN: Nice, Grace. 311 00:14:15,959 --> 00:14:17,239 PETRO: Let's go, Aaron. 312 00:14:18,799 --> 00:14:20,319 AARON: Sable's in the oven. 313 00:14:20,319 --> 00:14:23,399 I'm moving on to my caramelised pecan nuts now. 314 00:14:29,839 --> 00:14:32,679 CASPER: Aaron needs to stop being so precise, I think. 315 00:14:32,679 --> 00:14:34,319 Like, his precision is, like, killing him. 316 00:14:34,319 --> 00:14:35,799 Mmm! 317 00:14:35,799 --> 00:14:37,359 Everything's very slow. 318 00:14:37,359 --> 00:14:39,279 Perfect is the enemy of good. 319 00:14:40,439 --> 00:14:42,079 JEAN-CHRISTOPHE: Don't fall behind! 320 00:14:42,079 --> 00:14:43,999 There is three hours left to go. 321 00:14:43,999 --> 00:14:45,239 Come on. 322 00:14:45,239 --> 00:14:46,879 (APPLAUSE) 323 00:14:49,879 --> 00:14:52,079 MAN: Come on, Aaron. Let's go, mate. 324 00:14:54,079 --> 00:14:55,279 Three-hour time call. 325 00:14:55,279 --> 00:14:58,319 And that 45 minutes blew by like five. 326 00:14:59,439 --> 00:15:00,559 WOMAN: Let's motor, Aaron. 327 00:15:00,559 --> 00:15:03,799 I've done one and a half elements, 328 00:15:03,799 --> 00:15:07,599 and there's a lot more to get through. 329 00:15:07,599 --> 00:15:08,679 ANDY: G'day, Aaron. 330 00:15:08,679 --> 00:15:10,559 Andy, how're you going? Good. 331 00:15:10,559 --> 00:15:12,079 Where's the mindset at, mate? 332 00:15:12,079 --> 00:15:14,519 I feel a lot of pressure at the moment, 333 00:15:14,519 --> 00:15:16,719 and I think time's running up behind me. 334 00:15:16,719 --> 00:15:18,079 So, yeah, 335 00:15:18,079 --> 00:15:21,599 just trying to really make sure that I don't mess up anything. 336 00:15:21,599 --> 00:15:25,639 That is going to be problematic down the track when... 337 00:15:25,639 --> 00:15:28,119 Because I think you're losing maybe a little bit of time. 338 00:15:28,119 --> 00:15:29,239 Yep. 339 00:15:29,239 --> 00:15:32,039 Don't let your pursuit of perfectionism 340 00:15:32,039 --> 00:15:34,599 get in the way of you actually finishing. 341 00:16:02,239 --> 00:16:04,639 PAT: Let's go, Aaron. Get a move on. Come on. 342 00:16:04,639 --> 00:16:05,959 Oh, my God. 343 00:16:05,959 --> 00:16:07,799 Kirsten, I can smell the sugar in the air. 344 00:16:07,799 --> 00:16:09,599 What's happening out there? 345 00:16:09,599 --> 00:16:12,679 Look, I think Luke is doing really well. 346 00:16:12,679 --> 00:16:14,919 ANDY: Yeah. He's working really clean. 347 00:16:14,919 --> 00:16:16,679 He's got a great attitude. 348 00:16:16,679 --> 00:16:18,999 It's like he's come in a new person today. 349 00:16:18,999 --> 00:16:19,879 Yeah. 350 00:16:19,879 --> 00:16:21,719 I think there's something to be said 351 00:16:21,719 --> 00:16:23,879 about just attacking a pressure test 352 00:16:23,879 --> 00:16:26,279 with more enthusiasm than fear. 353 00:16:26,279 --> 00:16:28,159 Come on. 354 00:16:28,159 --> 00:16:29,759 I'm curious about Aaron. 355 00:16:29,759 --> 00:16:32,119 SOFIA: Already, he looks a lot slower 356 00:16:32,119 --> 00:16:34,079 than everybody else. He's just... 357 00:16:34,079 --> 00:16:35,279 It took him five minutes 358 00:16:35,279 --> 00:16:38,199 to sieve and measure some icing sugar. 359 00:16:38,199 --> 00:16:41,359 He used the baby sieve. Yeah, the tea strainer sieve. 360 00:16:41,359 --> 00:16:42,839 I'm like, bro. Like, let's go. 361 00:16:42,839 --> 00:16:44,479 He's going to have to pick up the pace... 362 00:16:44,479 --> 00:16:47,199 He will. ..if he's to get any traction. 363 00:16:47,199 --> 00:16:49,159 I'm trying to push as hard as I can 364 00:16:49,159 --> 00:16:50,959 and get a bit organised as well. 365 00:16:50,959 --> 00:16:52,759 Alright, Aaron. Let's go, mate. 366 00:16:54,199 --> 00:16:56,439 Do you just, like, plod along, 367 00:16:56,439 --> 00:16:59,199 making sure that everything is absolutely perfect 368 00:16:59,199 --> 00:17:00,479 and not get the final dish up? 369 00:17:00,479 --> 00:17:02,679 Yeah. It's a tough one. 370 00:17:02,679 --> 00:17:03,799 Yeah, yikes. 371 00:17:06,239 --> 00:17:08,319 LUKE: I'm feeling good. I'm moving quick. 372 00:17:08,319 --> 00:17:09,479 The milk chocolate cremeux 373 00:17:09,479 --> 00:17:10,959 sits in the middle of the entremet, 374 00:17:10,959 --> 00:17:13,079 and I think it's the most integral 375 00:17:13,079 --> 00:17:15,239 to the structural development of this dish. 376 00:17:15,239 --> 00:17:17,399 Come on, gelatine. 377 00:17:21,479 --> 00:17:23,719 MAN: Nice stuff, Luke! 378 00:17:23,719 --> 00:17:25,479 If it's not perfectly frozen, 379 00:17:25,479 --> 00:17:27,719 and if it's not the right firm texture, 380 00:17:27,719 --> 00:17:29,119 then the whole dish will kind of 381 00:17:29,119 --> 00:17:30,359 just turn into a soggy mess. 382 00:17:30,359 --> 00:17:33,359 And that is the last thing I want from my entremet. 383 00:17:35,719 --> 00:17:38,519 Lukey! On the cremeux section. Yeah. 384 00:17:38,519 --> 00:17:39,959 How are we? Are we happy? 385 00:17:39,959 --> 00:17:41,879 That looks great. Thank you. 386 00:17:41,879 --> 00:17:43,279 Yeah, well, I'm happy now. He's happy now. 387 00:17:43,279 --> 00:17:44,439 (ALL LAUGH) 388 00:17:44,439 --> 00:17:45,999 So far, I'm having a bit of fun, 389 00:17:45,999 --> 00:17:48,199 and I think this is going to be pretty awesome 390 00:17:48,199 --> 00:17:49,319 if I can get through. 391 00:17:49,319 --> 00:17:50,719 I can just imagine towards the end 392 00:17:50,719 --> 00:17:51,839 how much I would have learned. 393 00:17:51,839 --> 00:17:53,319 So you're doing exactly the right thing. 394 00:17:53,319 --> 00:17:55,519 Thank you. And work as quickly as you can. 395 00:17:55,519 --> 00:17:57,599 Get all the elements into the freezer. 396 00:17:57,599 --> 00:18:00,359 Yeah. Big time. Good job, Lukey. 397 00:18:00,359 --> 00:18:01,959 KIRSTEN: He's only 20. 398 00:18:01,959 --> 00:18:03,839 I'm going to tell my son that tonight. 399 00:18:03,839 --> 00:18:04,839 Put a bit of pressure on. 400 00:18:04,839 --> 00:18:06,359 Yeah. "What are you doing with your life?" 401 00:18:06,359 --> 00:18:08,479 (BOTH LAUGH) 402 00:18:12,439 --> 00:18:14,039 Nice, Em! Good stuff, Em! 403 00:18:15,199 --> 00:18:16,599 Get that thing in the freezer. 404 00:18:16,599 --> 00:18:18,519 Blast freezer? Yeah. 405 00:18:19,719 --> 00:18:21,879 Nice and smooth, Em. Nice and smooth. 406 00:18:24,599 --> 00:18:25,799 Good work, Grace. 407 00:18:26,919 --> 00:18:28,319 GRACE: Where did my thing go? 408 00:18:33,439 --> 00:18:35,839 The milk chocolate cremeux is like an anglaise 409 00:18:35,839 --> 00:18:38,039 that's made with chocolate mixed into it. 410 00:18:38,039 --> 00:18:39,719 So it's like a really thick, 411 00:18:39,719 --> 00:18:42,600 chocolatey, gelatinous mousse. 412 00:18:42,600 --> 00:18:45,280 WOMAN: Is it dissolving? Yeah, I think so. 413 00:18:45,280 --> 00:18:48,080 I'm trying really hard to be gentle with it, 414 00:18:48,080 --> 00:18:50,960 but also, like, hurry up. (LAUGHS) 415 00:18:51,960 --> 00:18:55,200 My strategy today is just gonna be 416 00:18:55,200 --> 00:18:57,960 to be as cautious and careful as I can, 417 00:18:57,960 --> 00:19:00,280 but still try and keep the speed up. 418 00:19:00,280 --> 00:19:02,760 I don't want to get to the end and have a perfect entremet, 419 00:19:02,760 --> 00:19:05,080 but not then get to do the chocolate work. 420 00:19:05,080 --> 00:19:06,879 Go, Gracie. Go, Grace! 421 00:19:09,639 --> 00:19:11,879 Good stuff, Grace. 422 00:19:11,879 --> 00:19:13,080 Let's go. 423 00:19:13,080 --> 00:19:14,280 Cremeux's in the freezer. 424 00:19:14,280 --> 00:19:15,600 I come back to my bench. 425 00:19:15,600 --> 00:19:16,879 Wait. 426 00:19:17,879 --> 00:19:19,280 When did that go in? 427 00:19:21,080 --> 00:19:25,760 There's one little ramekin full of gelatine... 428 00:19:25,760 --> 00:19:26,760 Whoops. 429 00:19:26,760 --> 00:19:28,600 ..that was supposed to go in the cremeux. 430 00:19:28,600 --> 00:19:30,760 Come on, Gracie, let's go. 431 00:19:30,760 --> 00:19:32,640 But I'm not gonna let it faze me. 432 00:19:32,640 --> 00:19:35,680 My cremeux has only just gone in the freezer. 433 00:19:35,680 --> 00:19:38,320 It hasn't started setting yet. I'm gonna get it out. 434 00:19:38,320 --> 00:19:39,880 Get it back into a bowl. 435 00:19:41,160 --> 00:19:43,400 Nice. Smart, Grace. 436 00:19:43,400 --> 00:19:45,640 Heat it up a tiny, tiny bit. 437 00:19:45,640 --> 00:19:47,160 WOMAN: Yeah. Good idea, girl. 438 00:19:48,880 --> 00:19:49,920 That's better. 439 00:19:50,920 --> 00:19:52,920 Dissolve the gelatine into it and back in the freezer. 440 00:19:52,920 --> 00:19:53,840 No problem. 441 00:19:53,840 --> 00:19:55,520 OK. Round two. 442 00:19:55,520 --> 00:19:58,040 CASPER: Good job, Gracie. Go, Gracie. 443 00:20:00,280 --> 00:20:02,240 Ooh. Oh, no, no, no! 444 00:20:02,240 --> 00:20:03,600 Oh, my God, Grace. 445 00:20:10,320 --> 00:20:12,040 Alright. Next. 446 00:20:13,400 --> 00:20:16,080 I've just noticed that Grace has put her cremeux 447 00:20:16,080 --> 00:20:19,000 in the standard freezer, not the blast freezer. 448 00:20:19,000 --> 00:20:20,360 That's not cold enough 449 00:20:20,360 --> 00:20:22,640 for that to actually freeze in time. 450 00:20:22,640 --> 00:20:25,560 So imagine a custard if you didn't freeze it 451 00:20:25,560 --> 00:20:27,280 and trying to lift that up in one piece. 452 00:20:27,280 --> 00:20:28,520 Mm. All goopy. 453 00:20:28,520 --> 00:20:29,800 Yeah. 454 00:20:29,800 --> 00:20:30,760 Nice, Aaron. 455 00:20:34,800 --> 00:20:37,800 I'm lagging behind terribly right now. 456 00:20:38,920 --> 00:20:40,480 Go, Aaron. 457 00:20:40,480 --> 00:20:42,880 I want to make this as good as possible. 458 00:20:42,880 --> 00:20:45,200 As good as I can make it. 459 00:20:45,200 --> 00:20:47,320 I really do want to be a chef, 460 00:20:47,320 --> 00:20:49,439 and I feel like the longer I stay here, 461 00:20:49,439 --> 00:20:52,199 the better my chances are 462 00:20:52,199 --> 00:20:54,999 of actually making it in the industry. 463 00:20:54,999 --> 00:20:57,039 So if I don't want to be going home, 464 00:20:57,039 --> 00:20:58,639 I've got to speed this up. 465 00:20:58,639 --> 00:21:02,239 I've done the, um, cocoa sable. 466 00:21:02,239 --> 00:21:05,559 I'm now moving on to the chocolate cremeux. 467 00:21:05,559 --> 00:21:06,559 Good job, Aaron. 468 00:21:08,399 --> 00:21:09,719 I've got to get something on the plate, 469 00:21:09,719 --> 00:21:11,679 otherwise it won't get judged. So that's the main thing for me. 470 00:21:11,679 --> 00:21:13,279 Just, like, keep pumping it out. 471 00:21:15,279 --> 00:21:16,759 Good stuff, Aaron. 472 00:21:16,759 --> 00:21:18,639 Nice. Excellent. Yes. 473 00:21:18,639 --> 00:21:20,159 Whoo-hoo! Good stuff. 474 00:21:24,239 --> 00:21:26,039 KIRSTEN: I think Luke's bench 475 00:21:26,039 --> 00:21:28,239 looks the most organised and structured. 476 00:21:28,239 --> 00:21:30,159 Yeah. It doesn't always either. Oh, doesn't it? 477 00:21:30,159 --> 00:21:31,439 Amazing. Yeah. 478 00:21:33,439 --> 00:21:36,559 Yeah, he's in the zone. Yeah. 479 00:21:36,559 --> 00:21:38,399 I've done my chocolate cremeux. 480 00:21:38,399 --> 00:21:41,759 I'm now just doing my chocolate flourless sponge. 481 00:21:41,759 --> 00:21:44,239 This is the fourth layer of the entremet. 482 00:21:44,239 --> 00:21:47,359 Kirsten's, hers was very light and fluffy, 483 00:21:47,359 --> 00:21:50,359 but it doesn't have any flour, which I'm not exactly used to. 484 00:21:51,519 --> 00:21:53,239 I'm mixing my chocolate in with my eggwhites 485 00:21:53,239 --> 00:21:55,799 and then piping it into my silicone moulds. 486 00:21:55,799 --> 00:21:57,079 I want to make sure 487 00:21:57,079 --> 00:21:58,519 I get all the air out of this cake, 488 00:21:58,519 --> 00:22:01,199 because if there's any air on the inside, it'll mean holes. 489 00:22:01,199 --> 00:22:03,519 And that means that when I construct the entremet, 490 00:22:03,519 --> 00:22:05,039 there'll be air pockets. 491 00:22:06,799 --> 00:22:08,959 It's too full. Good one. 492 00:22:08,959 --> 00:22:12,679 You know what? Cakes always make me nervous. So... 493 00:22:12,679 --> 00:22:16,439 Sponge cakes, there's usually, you know, the flour. 494 00:22:16,439 --> 00:22:18,519 And I look at this recipe and I'm like, 495 00:22:18,519 --> 00:22:19,879 "There's no flour." 496 00:22:19,879 --> 00:22:23,159 I don't know, like, how this actually works. 497 00:22:23,159 --> 00:22:25,199 And it's getting a little bit confusing. 498 00:22:25,199 --> 00:22:27,119 Oh, shit! 499 00:22:29,119 --> 00:22:30,399 What's she doing? 500 00:22:30,399 --> 00:22:32,639 Yeah, I made a mistake. 501 00:22:32,639 --> 00:22:34,359 HANNAH: What's she done? 502 00:22:34,359 --> 00:22:35,839 Um, I have accidentally 503 00:22:35,839 --> 00:22:38,519 mixed the cocoa powder with the chocolate, 504 00:22:38,519 --> 00:22:40,359 which I should not have done. 505 00:22:40,359 --> 00:22:44,439 Um, so now I have to restart it a little bit again. 506 00:22:44,439 --> 00:22:45,839 It's OK, Em. 507 00:22:45,839 --> 00:22:47,199 I've got to remeasure. 508 00:22:47,199 --> 00:22:49,239 And that is going to take up some time. 509 00:22:51,279 --> 00:22:53,599 But, you know, I'd rather remake the sponge right now 510 00:22:53,599 --> 00:22:54,999 and get it right 511 00:22:54,999 --> 00:22:57,799 than have a really bad sponge at the end of this. 512 00:22:57,799 --> 00:23:00,319 One bad layer in this entremet could send you home 513 00:23:00,319 --> 00:23:02,999 at this stage of the competition. 514 00:23:04,839 --> 00:23:06,879 PAT: Let's go, Em! Let's go, Em! 515 00:23:11,639 --> 00:23:14,639 I probably do need to make up a bit of time 516 00:23:14,639 --> 00:23:16,159 with the gelatine situation. 517 00:23:16,159 --> 00:23:17,839 Go, Gracie. 518 00:23:17,839 --> 00:23:19,679 The next step is the sponge. 519 00:23:21,599 --> 00:23:23,959 It's a pretty similar recipe 520 00:23:23,959 --> 00:23:26,759 to the way that I usually make a sponge, 521 00:23:26,759 --> 00:23:29,999 so hopefully I can make up for a little bit of lost time. 522 00:23:36,039 --> 00:23:37,639 Good stuff, Grace. 523 00:23:37,639 --> 00:23:38,919 Alright. 524 00:23:43,919 --> 00:23:46,639 Um... What is it? 525 00:23:48,039 --> 00:23:50,319 What the hell? What the hell are you...? 526 00:23:50,319 --> 00:23:51,599 What is it? 527 00:23:52,839 --> 00:23:54,839 I left half the sugar out of my cake. 528 00:23:54,839 --> 00:23:56,679 You what? 529 00:23:56,679 --> 00:23:57,919 Far out. 530 00:24:00,839 --> 00:24:02,399 Oh, my God, Grace. 531 00:24:13,999 --> 00:24:15,799 What is it? 532 00:24:15,799 --> 00:24:18,559 I left half the sugar out of my cake. 533 00:24:18,559 --> 00:24:21,159 Oh, my God, Grace. Far out. 534 00:24:24,239 --> 00:24:25,479 Urgh! 535 00:24:25,479 --> 00:24:26,839 (LAUGHS) I've done it again. 536 00:24:26,839 --> 00:24:29,479 I've left the sugar out of my sponge. 537 00:24:29,479 --> 00:24:34,119 This could mean a gummy, flat, sticky sponge layer, 538 00:24:34,119 --> 00:24:35,999 which is not what we want. 539 00:24:35,999 --> 00:24:37,959 How am I going for time? 540 00:24:37,959 --> 00:24:40,039 Not ideal. Not ideal. 541 00:24:41,279 --> 00:24:43,759 Right now, I don't know whether or not 542 00:24:43,759 --> 00:24:46,719 to push on with my cook and get more done, 543 00:24:46,719 --> 00:24:50,799 or find a tiny pocket of time to remake this sponge. 544 00:24:50,799 --> 00:24:52,839 Push. If you do, push. 545 00:24:52,839 --> 00:24:55,119 I reckon I'm gonna leave it. Yeah. 546 00:24:57,239 --> 00:25:00,679 I've wasted so much time on the cremeux. 547 00:25:00,679 --> 00:25:03,439 So I think I'm gonna have to sacrifice 548 00:25:03,439 --> 00:25:05,079 a perfect sponge layer 549 00:25:05,079 --> 00:25:08,919 for a little bit more time to get this entremet done. 550 00:25:08,919 --> 00:25:11,039 It's not perfect, 551 00:25:11,039 --> 00:25:13,399 but it's definitely still a sponge cake. 552 00:25:13,399 --> 00:25:15,159 And, yeah, I need to get the entremet in the freezer. 553 00:25:15,159 --> 00:25:17,719 So I just need to make sure I've got enough time to do that. 554 00:25:17,719 --> 00:25:20,479 I just don't want to be stressed when I'm coming to the, like, 555 00:25:20,479 --> 00:25:22,199 beautiful chocolate work. 556 00:25:22,199 --> 00:25:24,399 Nice, Gracie. Good job, Grace. 557 00:25:26,999 --> 00:25:28,399 Grace. Hi. 558 00:25:28,399 --> 00:25:30,919 Are you up to the final element of your entremet? 559 00:25:30,919 --> 00:25:33,279 I am. Wait, is that the mousse? That is the mousse. 560 00:25:33,279 --> 00:25:35,239 Then, yes, I am. OK. Brilliant. 561 00:25:35,239 --> 00:25:37,319 I did just realise that I left 562 00:25:37,319 --> 00:25:40,239 half of the sugar out of my sponge. 563 00:25:40,239 --> 00:25:42,599 Um... OK. 564 00:25:42,599 --> 00:25:44,319 So it's in the oven. 565 00:25:44,319 --> 00:25:46,719 I didn't realise until I put it in there. 566 00:25:46,719 --> 00:25:48,959 Which element did you leave the sugar out of? 567 00:25:48,959 --> 00:25:50,079 The whites or the yolks? 568 00:25:50,079 --> 00:25:51,199 The whites. The whites? 569 00:25:51,199 --> 00:25:52,559 Yeah. 570 00:25:52,559 --> 00:25:55,559 Because the sugar in the whites really stabilises the whites. 571 00:25:55,559 --> 00:25:56,799 Yeah, I know, 572 00:25:56,799 --> 00:26:00,279 which is why I am definitely a little bit worried about it. 573 00:26:00,279 --> 00:26:02,999 So I've added a tiny, tiny, tiny bit more sugar 574 00:26:02,999 --> 00:26:04,079 into my mousse 575 00:26:04,079 --> 00:26:06,559 just to try and balance the sweetness of the dish 576 00:26:06,559 --> 00:26:07,519 a little bit. 577 00:26:07,519 --> 00:26:09,279 That's good to try to balance 578 00:26:09,279 --> 00:26:10,959 'cause you don't have time to make it again. 579 00:26:10,959 --> 00:26:12,159 No. Definitely not. 580 00:26:12,159 --> 00:26:13,719 Good luck, Grace. Thank you. 581 00:26:22,599 --> 00:26:24,159 SOFIA: Don't melt under pressure. 582 00:26:24,159 --> 00:26:25,559 Two hours to go. 583 00:26:25,559 --> 00:26:27,039 Come on, everybody! 584 00:26:27,039 --> 00:26:28,279 Let's go. 585 00:26:30,159 --> 00:26:31,799 LUKE: Oh, my goodness. Look at that sponge. 586 00:26:31,799 --> 00:26:33,039 Two hours to go 587 00:26:33,039 --> 00:26:35,599 and my sponge is looking beautiful. 588 00:26:35,599 --> 00:26:37,079 Good job, Lukey. 589 00:26:37,079 --> 00:26:40,399 I've finished my mousse, which is the final layer. 590 00:26:40,399 --> 00:26:42,879 And it's now time to assemble this entremet 591 00:26:42,879 --> 00:26:44,639 and get that thing in the freezer. 592 00:26:44,639 --> 00:26:46,519 Nice, Luke! Good stuff, Luke. 593 00:26:47,999 --> 00:26:50,199 Kirsten couldn't emphasise enough 594 00:26:50,199 --> 00:26:52,319 the layers had to be the exact same as hers, 595 00:26:52,319 --> 00:26:53,559 otherwise, the balance in the dish 596 00:26:53,559 --> 00:26:54,799 would just be way off. 597 00:26:55,919 --> 00:26:56,999 First I lay my mousse, 598 00:26:56,999 --> 00:26:59,919 which is looking pretty nice, and it's tasting delicious. 599 00:27:01,799 --> 00:27:03,759 The next element is my flourless sponge. 600 00:27:05,999 --> 00:27:08,319 Then I cover that with a little bit more mousse. 601 00:27:11,039 --> 00:27:14,319 Then we've got the cremeux, which is completely frozen. 602 00:27:14,319 --> 00:27:16,959 And then I lay another layer of mousse. 603 00:27:18,999 --> 00:27:21,079 And finally my caramel sable disc. 604 00:27:22,239 --> 00:27:25,359 I whack it in the freezer and it's ready to go. 605 00:27:25,359 --> 00:27:27,519 Yeah, Lukey. Alright, get it in. 606 00:27:27,519 --> 00:27:28,919 Get it in. 607 00:27:28,919 --> 00:27:31,119 (CHEERING AND APPLAUSE) 608 00:27:34,919 --> 00:27:36,479 Started whipping some cream. 609 00:27:36,479 --> 00:27:39,679 I'm working on my chocolate mousse right now. 610 00:27:39,679 --> 00:27:42,479 I think right now I'm... 611 00:27:43,639 --> 00:27:45,439 Yeah, pretty stressed for time. 612 00:27:45,439 --> 00:27:47,719 Pretty strapped for time. So I've got to push it. 613 00:27:49,199 --> 00:27:51,039 There's a lingering feeling 614 00:27:51,039 --> 00:27:53,879 that I'm not gonna have time to do the chocolate work. 615 00:27:55,199 --> 00:27:56,399 And without that, 616 00:27:56,399 --> 00:28:00,239 I can't even get it remotely close to Kirsten's. 617 00:28:01,319 --> 00:28:02,519 I've got to speed this up. 618 00:28:02,519 --> 00:28:04,959 I've just got to keep pumping and doing what I can. 619 00:28:04,959 --> 00:28:06,239 ANNABEL: Come on, Aaron. 620 00:28:06,239 --> 00:28:08,079 VINNIE: Let's go, Aaron! CASPER: Keep going, Aaron! 621 00:28:08,079 --> 00:28:10,919 Yes! Good work. Beautiful, Em! 622 00:28:10,919 --> 00:28:14,479 I feel really behind right now. 623 00:28:14,479 --> 00:28:18,679 I had to redo the sponge, but my second sponge is OK. 624 00:28:18,679 --> 00:28:22,119 Good job, Em. Beautiful, Em! Yay! 625 00:28:22,119 --> 00:28:24,399 I've built this entremet. I'm happy with it. 626 00:28:24,399 --> 00:28:27,359 But as I put my entremet in the blast freezer, 627 00:28:27,359 --> 00:28:29,839 it slips on an angle on the shelf 628 00:28:29,839 --> 00:28:32,439 and mousse comes out the bottom of it. 629 00:28:32,439 --> 00:28:35,919 CASPER: Oh, mate. Em is... Em's in some strife now. 630 00:28:35,919 --> 00:28:38,279 Nice and smooth, Em. Nice and smooth. 631 00:28:38,279 --> 00:28:39,439 I don't have time. 632 00:28:39,439 --> 00:28:42,559 I grab it back out and I shove it down the bottom. 633 00:28:42,559 --> 00:28:44,759 I need to get the other stuff done right now. 634 00:28:48,159 --> 00:28:51,359 I am just starting to assemble my entremet. 635 00:28:51,359 --> 00:28:52,799 Good stuff, Grace. 636 00:28:52,799 --> 00:28:54,919 I grabbed the cremeux from the freezer. 637 00:28:56,159 --> 00:28:57,759 Um... 638 00:28:58,799 --> 00:28:59,839 Oh. 639 00:28:59,839 --> 00:29:01,279 Oh, Grace! 640 00:29:03,319 --> 00:29:06,399 Hmm. It's not looking incredible. 641 00:29:07,519 --> 00:29:09,639 I'm trying to get it out of the mould. 642 00:29:10,639 --> 00:29:13,439 It's, like, not set. 643 00:29:14,439 --> 00:29:16,599 That's not frozen. 644 00:29:16,599 --> 00:29:18,599 Oh, no. Far out. 645 00:29:18,599 --> 00:29:20,599 Far out. 646 00:29:20,599 --> 00:29:24,159 How am I supposed to get this mousse out of here 647 00:29:24,159 --> 00:29:27,039 into, like, an even layer? 648 00:29:27,039 --> 00:29:29,079 Gonna do half. 649 00:29:29,079 --> 00:29:30,919 I do not understand. 650 00:29:30,919 --> 00:29:32,919 Something feels wrong. 651 00:29:32,919 --> 00:29:36,959 My cremeux is like jelly still. 652 00:29:36,959 --> 00:29:39,199 But that's not right, right? 653 00:29:40,519 --> 00:29:43,479 No, but have a look at what it says in your recipe. 654 00:29:43,479 --> 00:29:44,999 Oh! 655 00:29:44,999 --> 00:29:46,199 It was supposed to be 656 00:29:46,199 --> 00:29:48,239 in the blast freezer for an hour. 657 00:29:48,239 --> 00:29:49,599 It needs that temperature 658 00:29:49,599 --> 00:29:51,359 to actually unmould it in that time. 659 00:29:51,359 --> 00:29:52,559 That's what's happened. Yeah. 660 00:29:52,559 --> 00:29:53,679 Um... 661 00:29:53,679 --> 00:29:55,239 My cremeux was supposed to be 662 00:29:55,239 --> 00:29:57,199 in the blast chiller the whole time 663 00:29:57,199 --> 00:29:58,599 and it was in the normal freezer, 664 00:29:58,599 --> 00:30:00,439 so that's why it's not coming out. 665 00:30:00,439 --> 00:30:03,679 Um... So I think I'm gonna spoon it in. 666 00:30:03,679 --> 00:30:05,719 Obviously, the layers are still really important 667 00:30:05,719 --> 00:30:06,999 in this entremet, 668 00:30:06,999 --> 00:30:10,919 and I think with this thin mousse, 669 00:30:10,919 --> 00:30:13,639 it's going to be impossible to make a perfect one. 670 00:30:13,639 --> 00:30:15,119 But for the balance and flavour, 671 00:30:15,119 --> 00:30:18,119 I still really need to get it in. 672 00:30:18,119 --> 00:30:22,159 I'm just gonna, like, lay it in strips. 673 00:30:26,879 --> 00:30:28,839 Obviously there are mistakes in the entremet. 674 00:30:28,839 --> 00:30:31,639 I just need to leave them and move forward 675 00:30:31,639 --> 00:30:33,759 and make everything perfect from here. 676 00:30:33,759 --> 00:30:35,359 Good job, Grace. 677 00:30:37,879 --> 00:30:40,039 Great work! 678 00:30:40,039 --> 00:30:42,719 Guys, you should have assembled your entremet 679 00:30:42,719 --> 00:30:44,479 and your glaze should be made. 680 00:30:44,479 --> 00:30:46,359 Come on, guys, let's go! Let's go, guys! 681 00:30:46,359 --> 00:30:49,079 Get it done! Get it done! 682 00:30:49,079 --> 00:30:50,519 Come on, Aaron! 683 00:30:51,879 --> 00:30:53,719 Push, push, yeah! 684 00:30:54,839 --> 00:30:56,279 AARON: We're over halfway 685 00:30:56,279 --> 00:30:59,559 and I've pushed so hard so far in the cook. 686 00:30:59,559 --> 00:31:01,919 My entremet is in the freezer, which I'm happy about. 687 00:31:03,479 --> 00:31:05,799 Beautiful, Luke. Nice, Luke! 688 00:31:05,799 --> 00:31:07,879 Finally, I'm moving on to the chocolate work, 689 00:31:07,879 --> 00:31:09,759 and I'm glad I've kept a quick pace so far, 690 00:31:09,759 --> 00:31:11,039 'cause I've got more time now, 691 00:31:11,039 --> 00:31:12,319 'cause I'm gonna need it. 692 00:31:12,319 --> 00:31:13,599 Oh, do you guys 693 00:31:13,599 --> 00:31:15,439 have tempered chocolate on the side? 694 00:31:15,439 --> 00:31:17,159 Yeah, Luke! 695 00:31:17,159 --> 00:31:19,639 I've spent the whole cook worrying about this section. 696 00:31:19,639 --> 00:31:21,559 I haven't really done any chocolate work 697 00:31:21,559 --> 00:31:22,879 in the MasterChef kitchen, 698 00:31:22,879 --> 00:31:24,959 and I haven't really done any chocolate work 699 00:31:24,959 --> 00:31:26,439 outside the MasterChef kitchen. 700 00:31:29,079 --> 00:31:30,879 I think this is where it actually gets harder. 701 00:31:30,879 --> 00:31:32,119 Yeah. 702 00:31:35,079 --> 00:31:36,679 OK, I'm gonna have to just take a bit more time 703 00:31:36,679 --> 00:31:37,999 to set this up. 704 00:31:37,999 --> 00:31:39,319 Let's go, Luke. 705 00:31:39,319 --> 00:31:43,159 Kirsten's iris looks exactly like an iris flower. 706 00:31:43,159 --> 00:31:44,519 It's very intricate. 707 00:31:44,519 --> 00:31:46,319 It has a lot of little details, 708 00:31:46,319 --> 00:31:48,479 and there are just so many different things 709 00:31:48,479 --> 00:31:49,919 going on in here. 710 00:31:49,919 --> 00:31:52,399 You've got your collar 711 00:31:52,399 --> 00:31:53,799 and the petals. 712 00:31:53,799 --> 00:31:56,159 That's the way, Luke. Good job, buddy. 713 00:31:56,159 --> 00:31:59,239 And different types of chocolate and then colourings and... 714 00:31:59,239 --> 00:32:01,119 Let's go, Lukey. 715 00:32:01,119 --> 00:32:02,279 ..and the leaves. 716 00:32:02,279 --> 00:32:05,479 Ooh, green! They're gorgeous. 717 00:32:05,479 --> 00:32:07,479 And it's really difficult. 718 00:32:07,479 --> 00:32:09,599 Come on, let's push. 719 00:32:09,599 --> 00:32:11,519 Mate, this thing is cooked! 720 00:32:12,519 --> 00:32:14,239 I just need to remind myself, so far, 721 00:32:14,239 --> 00:32:15,919 you've gone one step at a time 722 00:32:15,919 --> 00:32:17,159 and just followed the recipe to a tee. 723 00:32:17,159 --> 00:32:19,999 I'm just going to focus on the step I'm on right now 724 00:32:19,999 --> 00:32:21,599 and focus on nailing it. 725 00:32:21,599 --> 00:32:22,999 Good work, Luke. 726 00:32:25,799 --> 00:32:27,319 Come on, Gracie, let's go. 727 00:32:27,319 --> 00:32:29,439 You need to make all those flowers! 728 00:32:30,799 --> 00:32:31,879 Nice. 729 00:32:31,879 --> 00:32:34,799 Ooh-hoo-hoo. Beautiful, Grace. 730 00:32:34,799 --> 00:32:38,319 The entremet is so ugly, but that's fine. 731 00:32:38,319 --> 00:32:40,119 The outside is going to be perfect. 732 00:32:40,119 --> 00:32:42,799 I'm gonna do everything in my power 733 00:32:42,799 --> 00:32:46,159 to make the outside the best that it can be. 734 00:32:46,159 --> 00:32:48,679 I would love to finish, so I'm gonna, yeah, 735 00:32:48,679 --> 00:32:50,879 give it... Give it a really good crack. 736 00:32:50,879 --> 00:32:53,759 It is time to make some big decisions 737 00:32:53,759 --> 00:32:55,919 if you want to get this dish finished. 738 00:32:55,919 --> 00:32:58,599 You've only got 45 minutes to go. 739 00:32:58,599 --> 00:33:00,119 KIRSTEN: Come on. Come on. 740 00:33:03,079 --> 00:33:04,319 AARON: 45 minutes to go. 741 00:33:04,319 --> 00:33:07,199 Now my entremet, it's as even as I can get it. 742 00:33:07,199 --> 00:33:09,639 CASPER: Good job, Aaron. Keep going, brother. 743 00:33:09,639 --> 00:33:12,159 Finally, like, we're on the home stretch. 744 00:33:12,159 --> 00:33:14,319 I've got a mirror glaze to do and all the chocolate work. 745 00:33:17,479 --> 00:33:19,799 Aaron, up to the chocolate band? Yes. 746 00:33:19,799 --> 00:33:21,519 You need to go quick as you can. OK? 747 00:33:21,519 --> 00:33:23,039 Yeah, yeah. 748 00:33:23,039 --> 00:33:24,399 The thing I've been most worried about 749 00:33:24,399 --> 00:33:25,479 is the chocolate work. 750 00:33:25,479 --> 00:33:27,879 The chocolate work is so intricate. 751 00:33:30,479 --> 00:33:32,359 It's something that I've never done before, 752 00:33:32,359 --> 00:33:35,719 and that's literally burning a hole in the back of my head. 753 00:33:35,719 --> 00:33:36,959 KIRSTEN: Don't overthink it. 754 00:33:36,959 --> 00:33:39,279 Keep going and continue on with the recipe. 755 00:33:39,279 --> 00:33:41,639 Keep going. Keep going. Just keep going. 756 00:33:42,839 --> 00:33:44,679 I've got to keep pushing. It's not going to be perfect. 757 00:33:44,679 --> 00:33:45,879 It's not going to be pretty. 758 00:33:45,879 --> 00:33:47,199 I've got to get all these leaves done, 759 00:33:47,199 --> 00:33:48,279 set aside. 760 00:33:48,279 --> 00:33:50,959 I've got to get the petals done as well. Set aside. 761 00:33:50,959 --> 00:33:52,879 And, yeah, we've just got to keep pumping 762 00:33:52,879 --> 00:33:55,359 and try and just construct something. 763 00:33:55,359 --> 00:33:58,239 Come on, Aaron. Let's go, Aaron. 764 00:33:58,239 --> 00:33:59,599 Speed it up. 765 00:33:59,599 --> 00:34:03,279 Bring it all together. Just 30 minutes to go. 766 00:34:03,279 --> 00:34:05,079 (CHEERING AND APPLAUSE) 767 00:34:05,079 --> 00:34:06,959 Come on, guys! Let's go! 768 00:34:08,039 --> 00:34:09,479 Oh, my God. 769 00:34:10,719 --> 00:34:13,879 PAT: Good job, Em! Yeah! Get the acetate off! 770 00:34:13,879 --> 00:34:15,319 Good work, Em! 771 00:34:18,159 --> 00:34:19,319 Let's go, Lukey! 772 00:34:19,319 --> 00:34:20,999 LUKE: It's taken me so long, 773 00:34:20,999 --> 00:34:23,799 but looking down, I've got my three big petals. 774 00:34:23,799 --> 00:34:25,559 I've got my medium and small. 775 00:34:25,559 --> 00:34:28,399 And now it's time to start assembling this iris. 776 00:34:28,399 --> 00:34:29,999 And this is where I'm nervous. 777 00:34:29,999 --> 00:34:32,319 "Set and close using magic freeze spray." 778 00:34:35,479 --> 00:34:37,199 Ooh! 779 00:34:37,199 --> 00:34:38,319 Reading the recipe, 780 00:34:38,319 --> 00:34:40,479 there's very specific methods and steps 781 00:34:40,479 --> 00:34:41,759 on how to get this iris together. 782 00:34:41,759 --> 00:34:44,719 I'm piping the warm chocolate onto the dome. 783 00:34:44,719 --> 00:34:46,279 I'm sticking my petals. 784 00:34:48,799 --> 00:34:50,319 It's really difficult, this, 785 00:34:50,319 --> 00:34:52,479 but I'm starting to get the hang of it. 786 00:34:52,479 --> 00:34:53,959 And it's looking good. 787 00:34:55,599 --> 00:34:57,319 I'm on the edge. You know what? 788 00:34:57,319 --> 00:34:59,399 I haven't been like this for a long time. 789 00:34:59,399 --> 00:35:01,279 I'm like this. 790 00:35:01,279 --> 00:35:03,759 It looks good. And it's time to move on to the next step. 791 00:35:03,759 --> 00:35:05,479 I'm ready to spray this thing. 792 00:35:06,799 --> 00:35:09,239 HANNAH: Oh, did he not...? Did he not take his acetate...? 793 00:35:09,239 --> 00:35:11,079 He hasn't taken his acetate off yet. 794 00:35:11,079 --> 00:35:12,359 (PAT GROANS) 795 00:35:14,119 --> 00:35:15,799 He forgot to take his acetate out. 796 00:35:15,799 --> 00:35:17,079 Oh, my God. 797 00:35:17,079 --> 00:35:18,399 Oh, no! 798 00:35:18,399 --> 00:35:19,799 Oh, boy. 799 00:35:23,239 --> 00:35:25,119 Luke forgot to take the plastic off. 800 00:35:25,119 --> 00:35:27,279 ANDY: On all of them? All of them. 801 00:35:29,879 --> 00:35:31,199 I can't believe that. 802 00:35:44,199 --> 00:35:45,679 (LUKE GROANS) 803 00:35:45,679 --> 00:35:46,719 Acetate? 804 00:35:48,199 --> 00:35:49,639 No! 805 00:35:51,759 --> 00:35:53,159 My iris. 806 00:35:53,159 --> 00:35:55,239 My iris is looking so good 807 00:35:55,239 --> 00:35:57,759 because I forgot to take the bloody plastic off it. 808 00:35:59,119 --> 00:36:00,839 He forgot to take his acetate off. 809 00:36:02,399 --> 00:36:04,399 Did he forget to take it off all the pieces? 810 00:36:04,399 --> 00:36:06,879 Yeah. Oh, shit! 811 00:36:06,879 --> 00:36:09,319 Lukey! Oh, my God. 812 00:36:09,319 --> 00:36:10,759 It's OK. 813 00:36:10,759 --> 00:36:12,959 All I can do is just try to remake it again. 814 00:36:14,159 --> 00:36:16,679 Got the end. I pull the plastic off it all 815 00:36:16,679 --> 00:36:18,079 as quickly as possible 816 00:36:18,079 --> 00:36:19,879 and I just start reassembling it. 817 00:36:22,919 --> 00:36:24,999 I was feeling so good about the dish. 818 00:36:24,999 --> 00:36:27,759 The iris was looking good, and I was ahead. 819 00:36:27,759 --> 00:36:30,519 I honestly don't know how I'm gonna remake this iris 820 00:36:30,519 --> 00:36:32,679 and spray it and do my entremet. 821 00:36:32,679 --> 00:36:34,239 There's just not enough time. 822 00:36:34,239 --> 00:36:36,399 The clock doesn't care how tired you are. 823 00:36:36,399 --> 00:36:39,279 15 minutes to go. 824 00:36:39,279 --> 00:36:41,079 SOFIA: Not long. 825 00:36:41,079 --> 00:36:43,119 ANDY: Final push, guys. Come on, final push! 826 00:36:43,119 --> 00:36:44,959 Come on, Aaron. Motor, motor, motor. 827 00:36:47,399 --> 00:36:48,959 Oh, that looks sick. Wow. 828 00:36:48,959 --> 00:36:50,999 Nice, Grace. Wow. 829 00:36:52,319 --> 00:36:54,039 Go, Gracie. Let's go. 830 00:36:55,839 --> 00:36:57,359 SOFIA: That looks awesome, Grace. 831 00:36:57,359 --> 00:36:58,719 Thank you. 832 00:36:59,719 --> 00:37:00,999 Great colour. 833 00:37:00,999 --> 00:37:03,839 I feel like I'm in, like, an art class or something. 834 00:37:03,839 --> 00:37:06,119 Wow. That's sick as! 835 00:37:06,119 --> 00:37:10,359 I'm painting these beautiful little strokes onto the iris. 836 00:37:10,359 --> 00:37:12,679 It's a gorgeous blue colour. 837 00:37:12,679 --> 00:37:13,879 This is giving me some hope. 838 00:37:17,759 --> 00:37:20,679 Come on, Em, you gotta push now. Come on, Em! 839 00:37:21,919 --> 00:37:24,039 Alright, Luke, let's go, mate. 840 00:37:24,039 --> 00:37:25,279 The technique I learnt before, 841 00:37:25,279 --> 00:37:26,479 I must have gotten pretty good at it, 842 00:37:26,479 --> 00:37:29,719 'cause I'm moving way quicker than I would have thought. 843 00:37:29,719 --> 00:37:32,079 It's not looking anywhere near as good as the other one, 844 00:37:32,079 --> 00:37:35,279 but I just need to get something on the plate. 845 00:37:35,279 --> 00:37:37,319 I'm really starting to find my groove here, 846 00:37:37,319 --> 00:37:39,279 which is good because I really needed to. 847 00:37:39,279 --> 00:37:40,759 Alright, that's all the petals. Come on. 848 00:37:40,759 --> 00:37:43,079 Nice, Luke. 849 00:37:43,079 --> 00:37:45,039 "Unmould the frozen entremet from the ring." 850 00:37:45,039 --> 00:37:46,439 My flower is painted. 851 00:37:46,439 --> 00:37:49,279 It's time to do the mirror glaze on the entremet. 852 00:37:49,279 --> 00:37:51,199 Yes, Grace! Nice, Grace! 853 00:37:52,199 --> 00:37:54,599 Woo hoo! Good work, Grace. 854 00:37:55,759 --> 00:37:59,359 Yes! Yes! Grace. 855 00:38:02,639 --> 00:38:05,799 I know that I made some mistakes at the start. 856 00:38:05,799 --> 00:38:08,279 Nice. Nice, Grace. 857 00:38:09,519 --> 00:38:10,919 Beautiful. 858 00:38:10,919 --> 00:38:13,319 But I feel like it's going to look 859 00:38:13,319 --> 00:38:14,759 somewhat like Kirsten's. 860 00:38:17,159 --> 00:38:18,839 Oh! Good job, Grace. 861 00:38:18,839 --> 00:38:21,399 Look at that. Amazing work, Grace. 862 00:38:22,399 --> 00:38:25,639 Keep pushing. Five minutes to go. 863 00:38:27,159 --> 00:38:28,639 Let's go, guys! Come on! 864 00:38:28,639 --> 00:38:29,999 Go, Emily. 865 00:38:29,999 --> 00:38:31,799 EMILY: I'm pouring the mirror glaze on top, 866 00:38:31,799 --> 00:38:34,159 and it is looking pristine. 867 00:38:34,159 --> 00:38:35,759 Yes, Emily! 868 00:38:37,399 --> 00:38:38,639 Go, Em! 869 00:38:38,639 --> 00:38:40,519 I want to replicate Kirsten's iris 870 00:38:40,519 --> 00:38:41,919 as much as possible. 871 00:38:41,919 --> 00:38:43,439 So right now, 872 00:38:43,439 --> 00:38:46,239 I really need to get this tempered lily on top 873 00:38:46,239 --> 00:38:48,679 and the leaves stuck in as quickly as possible. 874 00:38:48,679 --> 00:38:51,719 I am trying to be as delicate as I can... 875 00:38:53,159 --> 00:38:54,839 ..but right now, like, you know, 876 00:38:54,839 --> 00:38:56,639 the clock's ticking and I'm running out of time. 877 00:38:59,479 --> 00:39:02,119 It ain't a pretty fella. Come on, Em! 878 00:39:02,119 --> 00:39:03,879 Stick your petals in. 879 00:39:03,879 --> 00:39:06,159 OK, guys. Final push. Oh, my God. 880 00:39:06,159 --> 00:39:07,519 One minute to go. 881 00:39:07,519 --> 00:39:09,679 ANDY: One minute. 882 00:39:09,679 --> 00:39:11,519 Aaron, get onto your glaze! 883 00:39:11,519 --> 00:39:13,199 I'm stressed. I'm... I am... 884 00:39:13,199 --> 00:39:17,239 I'm so tired and I'm so wired right now. 885 00:39:17,239 --> 00:39:18,639 Aaron, what's more important? 886 00:39:18,639 --> 00:39:21,359 Painting the petals or getting the entremet out? 887 00:39:23,359 --> 00:39:25,519 I ditch the paint. I have to ditch the paint. 888 00:39:25,519 --> 00:39:28,039 This is killing me on the inside 889 00:39:28,039 --> 00:39:29,919 because I know now 890 00:39:29,919 --> 00:39:33,959 I can't even get it remotely close to Kirsten's. 891 00:39:33,959 --> 00:39:36,039 But I've got to get this entremet on the plate. 892 00:39:36,039 --> 00:39:37,439 Gotta get this iris on. 893 00:39:38,439 --> 00:39:41,919 It's not going to be the most beautiful-looking one, 894 00:39:41,919 --> 00:39:46,479 I suppose, but we'll have to make it work. 895 00:39:47,759 --> 00:39:50,399 ANDY: Time is up in ten... 896 00:39:50,399 --> 00:39:53,759 ALL: Nine, eight, seven, 897 00:39:53,759 --> 00:39:57,999 six, five, four, three, 898 00:39:57,999 --> 00:40:00,639 two, one. 899 00:40:00,639 --> 00:40:03,039 That's it, everybody! 900 00:40:09,559 --> 00:40:11,119 Well done. 901 00:40:13,519 --> 00:40:14,759 LUKE: Well done. 902 00:40:14,759 --> 00:40:15,959 Oh, that was hard. 903 00:40:17,599 --> 00:40:19,039 GRACE: That was insane. 904 00:40:22,079 --> 00:40:23,959 Well, unfortunately, we're a judge down. 905 00:40:23,959 --> 00:40:25,319 Poh was feeling under the weather, 906 00:40:25,319 --> 00:40:26,399 so she's gone home. 907 00:40:26,399 --> 00:40:28,559 But that means more cake for us, huh? 908 00:40:28,559 --> 00:40:30,959 That was an intense pressure test. 909 00:40:30,959 --> 00:40:32,519 I don't expect anything less 910 00:40:32,519 --> 00:40:34,439 when you're in the house, Kirsten. 911 00:40:34,439 --> 00:40:35,879 How do you think they went? 912 00:40:35,879 --> 00:40:38,959 Actually, I was so impressed with what they did. 913 00:40:38,959 --> 00:40:40,399 And most of them, you know, 914 00:40:40,399 --> 00:40:42,479 not having worked with chocolate before. 915 00:40:42,479 --> 00:40:44,279 I might have some future employees 916 00:40:44,279 --> 00:40:46,039 on my hands. 917 00:40:46,039 --> 00:40:48,119 I think it's time to bring the first dish in. 918 00:40:48,119 --> 00:40:49,559 Mm. Same. 919 00:40:49,559 --> 00:40:50,999 AARON: Good luck. Thanks. 920 00:40:50,999 --> 00:40:52,759 It's so good. 921 00:40:52,759 --> 00:40:54,079 Given the struggles I had 922 00:40:54,079 --> 00:40:56,759 and leaving the plastic on the iris, 923 00:40:56,759 --> 00:40:58,559 I can't believe I got it on the plate. 924 00:40:58,559 --> 00:40:59,839 It's not what I would have dreamed of, 925 00:40:59,839 --> 00:41:01,599 but it's a sculpture of some sort, 926 00:41:01,599 --> 00:41:03,559 and it somewhat resembles Kirsten's, 927 00:41:03,559 --> 00:41:04,959 so we'll take that. 928 00:41:04,959 --> 00:41:07,279 And I'm just hoping that the flavours and textures 929 00:41:07,279 --> 00:41:09,079 are all there. 930 00:41:09,079 --> 00:41:10,079 Luke. 931 00:41:11,319 --> 00:41:13,719 Can you believe you made that? 932 00:41:18,759 --> 00:41:20,719 No. Not really, to be honest. 933 00:41:20,719 --> 00:41:23,239 I think I just cooked without fear today. 934 00:41:23,239 --> 00:41:25,879 Do you think you are a new Luke? 100%. 935 00:41:25,879 --> 00:41:26,959 If... Yeah. 936 00:41:26,959 --> 00:41:29,199 If I get the chance to cook again in this kitchen, 937 00:41:29,199 --> 00:41:30,879 I'm definitely a changed man. 938 00:41:32,719 --> 00:41:33,759 Good luck, Luke. 939 00:41:33,759 --> 00:41:35,719 We're going to taste your lovely entremet. 940 00:41:35,719 --> 00:41:37,279 Thank you. Thank you very much. 941 00:41:38,999 --> 00:41:40,519 Wow, look at this. Pffff! 942 00:41:41,879 --> 00:41:43,599 It's not exactly like yours, 943 00:41:43,599 --> 00:41:46,719 but it's kind of like an avant-garde take. 944 00:41:46,719 --> 00:41:48,119 Yeah, it's a windy day. 945 00:41:48,119 --> 00:41:49,639 It is a windy day. Yeah. 946 00:41:49,639 --> 00:41:51,759 I think he has all the elements there. 947 00:41:51,759 --> 00:41:52,919 He painted it. 948 00:41:52,919 --> 00:41:54,359 He painted it. Yeah. 949 00:41:54,359 --> 00:41:56,359 He got the colour on. He sprayed it. 950 00:41:56,359 --> 00:41:57,759 It looks thin. Looks really thin. 951 00:41:57,759 --> 00:42:00,239 It does. Shall we have a look inside? 952 00:42:00,239 --> 00:42:02,559 Have a look at the layers. Yeah. I am dying to have a look. 953 00:42:08,999 --> 00:42:10,479 There is some good layers. 954 00:42:10,479 --> 00:42:11,879 Some brilliant layers. 955 00:42:11,879 --> 00:42:13,519 They look quite even. 956 00:42:13,519 --> 00:42:15,639 Oh, look at that! Look at those. 957 00:42:16,839 --> 00:42:19,039 That sable is paper thin. 958 00:42:20,319 --> 00:42:21,839 It is really thin. 959 00:42:21,839 --> 00:42:24,679 And did you hear that crunch when I cut through it? 960 00:42:24,679 --> 00:42:26,039 (CHUCKLES) 961 00:42:26,039 --> 00:42:30,039 And a little bit of the flower, which breaks my heart 962 00:42:30,039 --> 00:42:31,959 to actually snap a petal. 963 00:42:31,959 --> 00:42:33,079 Oh, listen to that snap. 964 00:42:33,079 --> 00:42:34,599 And that is so thin. 965 00:42:34,599 --> 00:42:35,879 Yes. 966 00:42:35,879 --> 00:42:38,159 It's funny, I'm always the one at birthday parties 967 00:42:38,159 --> 00:42:39,479 who ends up cutting the cake. 968 00:42:39,479 --> 00:42:41,479 That doesn't surprise me even a tiny bit. 969 00:42:42,719 --> 00:42:43,759 Thank you. 970 00:42:58,679 --> 00:43:02,239 The most positive and pleasing thing about this 971 00:43:02,239 --> 00:43:03,599 is the flavour. 972 00:43:03,599 --> 00:43:06,199 Like, it is close to like for like. 973 00:43:06,199 --> 00:43:10,279 And that goes down to the sable, through to the cremeux, 974 00:43:10,279 --> 00:43:12,679 through to the sponge, through to the mousse. 975 00:43:12,679 --> 00:43:15,359 Those pecans with... The caramelised pecans as well. 976 00:43:15,359 --> 00:43:17,479 It's all there, like for like. 977 00:43:17,479 --> 00:43:18,999 The flavour, 978 00:43:18,999 --> 00:43:21,359 how thick each element was... Mm. 979 00:43:21,359 --> 00:43:24,519 ..is really identical to mine. 980 00:43:24,519 --> 00:43:25,799 He's nailed the textures for me. 981 00:43:25,799 --> 00:43:27,359 So there's that sable, 982 00:43:27,359 --> 00:43:29,639 which has that crisp and that bite, 983 00:43:29,639 --> 00:43:31,919 and is the last thing your teeth sort of hit 984 00:43:31,919 --> 00:43:33,599 as you take a mouthful. 985 00:43:33,599 --> 00:43:36,519 And the sponge has a bit of spring to it. 986 00:43:36,519 --> 00:43:39,159 And the mousse has a lovely airiness to it, 987 00:43:39,159 --> 00:43:40,999 but it's still really rich 988 00:43:40,999 --> 00:43:43,839 and has that full-blown cocoa flavour. 989 00:43:43,839 --> 00:43:45,679 It's a really wonderful job. 990 00:43:48,719 --> 00:43:51,879 I really did my best in this cook... 991 00:43:52,959 --> 00:43:54,719 ..but I've had a few wobbles 992 00:43:54,719 --> 00:43:57,159 with the cremeux and my sponge cake. 993 00:44:12,439 --> 00:44:16,999 Grace, you are so close to top ten. 994 00:44:16,999 --> 00:44:19,519 How would it feel to have to go home today? 995 00:44:19,519 --> 00:44:21,199 I obviously, um... 996 00:44:23,079 --> 00:44:26,879 ..would love to be here for top ten, but in saying that, 997 00:44:26,879 --> 00:44:29,399 like, I'm so proud of myself 998 00:44:29,399 --> 00:44:32,239 for coming this far and for, like, achieving this. 999 00:44:32,239 --> 00:44:34,759 I feel like I put up a really good fight today. 1000 00:44:34,759 --> 00:44:38,679 So regardless of what happens, um, 1001 00:44:38,679 --> 00:44:40,639 I am still really proud of myself. 1002 00:44:40,639 --> 00:44:42,879 Thank you, Grace. We're going to taste your dish. 1003 00:44:42,879 --> 00:44:43,959 Thanks, Grace. Thanks. 1004 00:44:43,959 --> 00:44:46,279 Thank you so much. Thank you. 1005 00:44:52,119 --> 00:44:54,959 Oh, it's a very neat-looking dessert. 1006 00:44:54,959 --> 00:44:56,720 It is... I kinda agree! 1007 00:44:56,720 --> 00:45:00,720 It is. And that metallic finish on the surface of the glaze 1008 00:45:00,720 --> 00:45:02,200 is really even. 1009 00:45:02,200 --> 00:45:03,520 She's done the blue 1010 00:45:03,520 --> 00:45:05,120 with that kind of pearlescence on top as well. 1011 00:45:05,120 --> 00:45:06,480 It's really pretty. Yeah. 1012 00:45:06,480 --> 00:45:07,680 Yeah. 1013 00:45:07,680 --> 00:45:11,399 This beautiful little display looks like a butterfly, huh? 1014 00:45:11,399 --> 00:45:13,999 It just arrived on your beautiful entremet. 1015 00:45:13,999 --> 00:45:15,359 Yeah. 1016 00:45:15,359 --> 00:45:16,479 But she mentioned 1017 00:45:16,479 --> 00:45:18,799 there are a few troubles on the inside. 1018 00:45:18,799 --> 00:45:19,919 She did. 1019 00:45:19,919 --> 00:45:21,519 Alright, let's take a cut. 1020 00:45:26,279 --> 00:45:27,799 It's got a bit of movement. 1021 00:45:27,799 --> 00:45:29,839 Ooh! Again. 1022 00:45:35,200 --> 00:45:38,319 That cremeux is very uneven. 1023 00:45:38,319 --> 00:45:40,240 Bubbles in that sponge as well. 1024 00:45:41,560 --> 00:45:43,560 So what I see at a first glance 1025 00:45:43,560 --> 00:45:45,000 is obviously that cremeux, 1026 00:45:45,000 --> 00:45:46,880 which you had to spoon in, 1027 00:45:46,880 --> 00:45:48,280 is really uneven. 1028 00:45:48,280 --> 00:45:49,360 So when you cut it, 1029 00:45:49,360 --> 00:45:51,640 some areas are quite large, some quite fine. 1030 00:46:09,960 --> 00:46:12,120 I mean, personally, I think Grace came up 1031 00:46:12,120 --> 00:46:14,640 with a beautiful display once again. 1032 00:46:14,640 --> 00:46:17,000 The mirror is lovely. 1033 00:46:17,000 --> 00:46:19,200 It's nice and glossy, very attractive, 1034 00:46:19,200 --> 00:46:20,920 very seducing actually. 1035 00:46:20,920 --> 00:46:24,080 And this little spot of gold is just perfect. 1036 00:46:24,080 --> 00:46:25,240 I think that's probably going to be 1037 00:46:25,240 --> 00:46:26,759 the best-looking dish that we've got today. 1038 00:46:26,759 --> 00:46:30,919 It just upsets me so much when we cut into it, 1039 00:46:30,919 --> 00:46:34,240 that the layers were not clear at all. 1040 00:46:34,240 --> 00:46:36,839 And I think it's come down to the sponge definitely 1041 00:46:36,839 --> 00:46:38,359 being not the right texture. 1042 00:46:38,359 --> 00:46:41,479 And also that cremeux, like, it was... 1043 00:46:41,479 --> 00:46:43,439 When Grace tried to get that out of the mould, 1044 00:46:43,439 --> 00:46:45,479 my heart sunk. I know! 1045 00:46:45,479 --> 00:46:48,199 I think that the cremeux and the sponge 1046 00:46:48,199 --> 00:46:52,159 have really changed the eating experience overall. 1047 00:46:52,159 --> 00:46:53,919 I will say the chocolate mousse 1048 00:46:53,919 --> 00:46:55,639 was beautifully made. 1049 00:46:55,639 --> 00:46:59,839 It's the perfect texture. It's beautiful on the palate. 1050 00:46:59,839 --> 00:47:02,559 I agree that the mousse is really lovely, 1051 00:47:02,559 --> 00:47:04,799 but the thing that's such a shame 1052 00:47:04,799 --> 00:47:08,479 is because she's had to spread her cremeux layer 1053 00:47:08,479 --> 00:47:09,959 on there unevenly, 1054 00:47:09,959 --> 00:47:13,199 I had these kind of air bubbles or pockets 1055 00:47:13,199 --> 00:47:14,639 where there wasn't enough mousse, 1056 00:47:14,639 --> 00:47:16,359 and there was far too much cremeux, 1057 00:47:16,359 --> 00:47:20,919 and it makes it a completely different dessert, 1058 00:47:20,919 --> 00:47:23,719 even though it looks beautiful and it looks like yours. 1059 00:47:28,839 --> 00:47:30,559 As I'm walking my dish up, 1060 00:47:30,559 --> 00:47:32,399 I'm thinking to myself, 1061 00:47:32,399 --> 00:47:35,559 is this entremet and this tempered iris, 1062 00:47:35,559 --> 00:47:37,039 is this going to get me into the top ten, 1063 00:47:37,039 --> 00:47:39,079 or am I walking back out of that door? 1064 00:47:39,079 --> 00:47:40,879 And that's a really heavy feeling. 1065 00:47:40,879 --> 00:47:44,839 But I'm actually proud of myself 'cause that was epic. 1066 00:47:44,839 --> 00:47:46,399 KIRSTEN: Wow. 1067 00:47:49,359 --> 00:47:51,719 What about that? 1068 00:47:51,719 --> 00:47:53,959 I have no idea how this came... 1069 00:47:53,959 --> 00:47:56,919 I was like... I'm as shocked as you guys right now. 1070 00:47:56,919 --> 00:48:00,279 I was like, I was busting a move at the very end 1071 00:48:00,279 --> 00:48:03,039 just trying to get everything on there. 1072 00:48:03,039 --> 00:48:04,359 We'll taste your dish now. Thank you. 1073 00:48:04,359 --> 00:48:06,519 Thank you so much. Thank you so much. 1074 00:48:08,119 --> 00:48:09,399 JEAN-CHRISTOPHE: Good luck, yeah. 1075 00:48:09,399 --> 00:48:10,799 Thank you. 1076 00:48:11,999 --> 00:48:13,399 All the elements are there. 1077 00:48:13,399 --> 00:48:14,519 So the flower, 1078 00:48:14,519 --> 00:48:16,519 if we took those blobs of chocolate away, 1079 00:48:16,519 --> 00:48:18,959 is actually quite pretty. 1080 00:48:18,959 --> 00:48:21,199 No, I think she's done a great job. 1081 00:48:21,199 --> 00:48:23,439 Like, I think the glaze is really even. 1082 00:48:25,079 --> 00:48:26,679 Shall we take a look inside? 1083 00:48:30,479 --> 00:48:31,839 (CAKE CRUNCHES) 1084 00:48:31,839 --> 00:48:33,759 Ooh. That sounds good. 1085 00:48:37,039 --> 00:48:39,519 Oh, yes! Wow! Very defined. 1086 00:48:55,159 --> 00:48:57,039 I'll start with the chocolate work. 1087 00:48:57,039 --> 00:48:59,519 The leaves were a bit rough and ready. 1088 00:48:59,519 --> 00:49:01,159 The petals as well, they're quite thick. 1089 00:49:01,159 --> 00:49:02,319 Yeah. The flavours, I think, 1090 00:49:02,319 --> 00:49:04,239 in each individual element are delicious. 1091 00:49:04,239 --> 00:49:07,279 You know, look pretty, pretty similar to yours. 1092 00:49:07,279 --> 00:49:09,199 And then I feel like the mousse, 1093 00:49:09,199 --> 00:49:11,799 there...there's definitely not enough of it. 1094 00:49:11,799 --> 00:49:13,839 But what I did love is... 1095 00:49:13,839 --> 00:49:17,359 The pecan caramel was just, like, unbelievable. 1096 00:49:17,359 --> 00:49:19,519 You know, the right roast on the pecans, 1097 00:49:19,519 --> 00:49:21,559 you know, great amount of salt in there, 1098 00:49:21,559 --> 00:49:24,359 and that lemon peel just sets this dish apart. 1099 00:49:25,839 --> 00:49:28,079 Firstly, the things that came up to my mind 1100 00:49:28,079 --> 00:49:30,519 is that lovely succulent cremeux. 1101 00:49:30,519 --> 00:49:32,519 I can't get that soft ganache 1102 00:49:32,519 --> 00:49:35,039 that...that was so condensed. 1103 00:49:35,039 --> 00:49:38,239 Oh, what a... What a pleasure. 1104 00:49:38,239 --> 00:49:41,359 And it's right in the middle with the right texture. 1105 00:49:41,359 --> 00:49:43,919 In all, I think she's done a very good job. 1106 00:49:43,919 --> 00:49:46,999 Definitely all the flavours are there. 1107 00:49:46,999 --> 00:49:49,679 I just think the proportion of those flavours 1108 00:49:49,679 --> 00:49:50,919 are a little bit out. 1109 00:49:50,919 --> 00:49:52,119 As you mentioned, Andy, 1110 00:49:52,119 --> 00:49:54,439 there's not enough mousse on top 1111 00:49:54,439 --> 00:49:56,919 but the flavours are really, really good. 1112 00:49:56,919 --> 00:49:59,759 So I think if we look at that - brilliantly done. 1113 00:50:03,679 --> 00:50:05,519 AARON: I'm looking at this thing 1114 00:50:05,519 --> 00:50:08,679 and it is by no means the finished product. 1115 00:50:09,799 --> 00:50:13,479 My timing really messed up the whole cook for me. 1116 00:50:13,479 --> 00:50:16,359 The chocolate work is not great. 1117 00:50:16,359 --> 00:50:18,679 You know, I've got two of the three leaves on. 1118 00:50:18,679 --> 00:50:21,439 I couldn't get the paint on the chocolate as well. 1119 00:50:21,439 --> 00:50:22,479 Aaron. How are you? 1120 00:50:22,479 --> 00:50:23,559 Good, mate. You? 1121 00:50:23,559 --> 00:50:25,279 Wow, look at that! I've been better. 1122 00:50:25,279 --> 00:50:28,839 I don't know if the inside is actually going to be even. 1123 00:50:28,839 --> 00:50:31,839 I'm literally thinking that I'm screwed. 1124 00:50:34,639 --> 00:50:36,599 Still want to be a chef after that one? 1125 00:50:38,879 --> 00:50:41,079 Yeah, 100%. 1126 00:50:41,079 --> 00:50:42,719 Not a pastry chef yet, 1127 00:50:42,719 --> 00:50:44,439 but a chef - 100%. 1128 00:50:44,439 --> 00:50:47,239 Now, you... I gotta say, you look defeated. 1129 00:50:47,239 --> 00:50:49,439 Yeah, I think this one knocked a lot of it out of me. 1130 00:50:49,439 --> 00:50:51,919 I'm not sure what else I could have put in today. 1131 00:50:51,919 --> 00:50:53,719 I was... I was spent by the end of it. 1132 00:50:53,719 --> 00:50:55,399 Yeah, I wasn't happy with myself. 1133 00:50:56,839 --> 00:50:58,319 I'm exactly like you, Aaron. 1134 00:50:58,319 --> 00:51:01,159 I really struggle with not presenting perfection 1135 00:51:01,159 --> 00:51:03,439 every time that I do it. 1136 00:51:03,439 --> 00:51:06,039 But I think that you've adopted today's skills 1137 00:51:06,039 --> 00:51:07,639 that you've never done before in your life, 1138 00:51:07,639 --> 00:51:09,959 and you should be so proud. 1139 00:51:12,639 --> 00:51:14,599 What happens if you go home today 1140 00:51:14,599 --> 00:51:17,559 just shy of that top ten? 1141 00:51:17,559 --> 00:51:19,199 That'd be tough. 1142 00:51:19,199 --> 00:51:21,239 It'd be a big hit 'cause that was the... 1143 00:51:21,239 --> 00:51:22,839 That was the goal for a long time, 1144 00:51:22,839 --> 00:51:24,519 just to make top ten. 1145 00:51:25,599 --> 00:51:26,639 Good luck, Aaron. 1146 00:51:26,639 --> 00:51:28,599 We're going to taste your dish now. Thank you. 1147 00:51:28,599 --> 00:51:29,999 Thank you. Thanks, Aaron. 1148 00:51:29,999 --> 00:51:31,159 Thanks, mate. 1149 00:51:34,319 --> 00:51:37,919 KIRSTEN: I think it has a few faults, 1150 00:51:37,919 --> 00:51:39,759 but I'm so happy that he got a flower on. 1151 00:51:39,759 --> 00:51:41,199 Yeah. 1152 00:51:41,199 --> 00:51:43,719 Is it executed as well as some of the others? 1153 00:51:43,719 --> 00:51:45,319 No, it's not. 1154 00:51:45,319 --> 00:51:46,399 The petals, 1155 00:51:46,399 --> 00:51:48,319 they don't look a thing like yours. 1156 00:51:48,319 --> 00:51:51,199 You know, they don't have the same structure. 1157 00:51:51,199 --> 00:51:52,559 They've all toppled over. 1158 00:51:52,559 --> 00:51:54,119 There's no blue on them. 1159 00:51:54,119 --> 00:51:57,319 He only had two green leaves on there, 1160 00:51:57,319 --> 00:51:59,559 and he's only got a section of the chocolate band 1161 00:51:59,559 --> 00:52:01,039 around the edge. 1162 00:52:01,039 --> 00:52:02,159 But I'm really interested 1163 00:52:02,159 --> 00:52:03,639 to see how his layers have come together. 1164 00:52:03,639 --> 00:52:06,119 You ready to take a look? Yeah. 1165 00:52:34,119 --> 00:52:35,719 JEAN-CHRISTOPHE: Oh. 1166 00:52:40,439 --> 00:52:42,639 (LAUGHS HAPPILY) 1167 00:52:44,079 --> 00:52:47,079 He's got some very good layers going on there. 1168 00:52:47,079 --> 00:52:48,959 Look at that! That cremeux looks so good. 1169 00:52:48,959 --> 00:52:50,719 It does look really good. Yeah. 1170 00:52:50,719 --> 00:52:52,399 Best of the day. Yeah. 1171 00:52:52,399 --> 00:52:54,159 What makes this appealing 1172 00:52:54,159 --> 00:52:55,679 is that all the layers are straight. 1173 00:52:55,679 --> 00:52:56,719 Yes. 1174 00:52:56,719 --> 00:52:59,239 It gives us a definitive look of what's inside. 1175 00:53:12,039 --> 00:53:13,879 The cremeux flavour is nice. 1176 00:53:13,879 --> 00:53:17,079 I think the mousse flavour is really beautiful. 1177 00:53:17,079 --> 00:53:19,799 What's most impressive to me are those mousse layers. 1178 00:53:19,799 --> 00:53:22,159 You know, he's got a decent amount 1179 00:53:22,159 --> 00:53:24,719 between the sponge and the mirror glaze 1180 00:53:24,719 --> 00:53:27,559 and then in between the other layers as well. 1181 00:53:27,559 --> 00:53:29,159 No, they're just... They're so defined. 1182 00:53:29,159 --> 00:53:30,839 So defined. Like, it's... Yeah. 1183 00:53:30,839 --> 00:53:32,319 And that cremeux as well, 1184 00:53:32,319 --> 00:53:36,159 how it's just, like, urging itself to not fall out. 1185 00:53:36,159 --> 00:53:37,919 It looks amazing. 1186 00:53:37,919 --> 00:53:41,319 I think clearly this demonstrates 1187 00:53:41,319 --> 00:53:45,639 it's the closest layered entremet 1188 00:53:45,639 --> 00:53:47,119 similar to yours... 1189 00:53:47,119 --> 00:53:49,239 Yeah, I would agree. ..Chef Kirsten. 1190 00:53:53,759 --> 00:53:56,479 The journey to the top ten, it's not easy. 1191 00:53:56,479 --> 00:53:58,199 But I'll tell you what, 1192 00:53:58,199 --> 00:54:00,839 there was some serious cooking out there today. 1193 00:54:00,839 --> 00:54:05,479 Kirsten, were you impressed by these guys today? 1194 00:54:05,479 --> 00:54:08,719 I was overwhelmed in what you did 1195 00:54:08,719 --> 00:54:12,239 in your replication of my chocolate iris. 1196 00:54:12,239 --> 00:54:15,879 You should be so, so proud of what you've achieved. 1197 00:54:15,879 --> 00:54:18,279 Everyone, give it up for Kirsten Tibballs. 1198 00:54:18,279 --> 00:54:20,359 (APPLAUSE) 1199 00:54:25,439 --> 00:54:27,079 Today was difficult. 1200 00:54:27,079 --> 00:54:29,719 There were seven layers in that entremet. 1201 00:54:29,719 --> 00:54:31,679 And you also needed to create 1202 00:54:31,679 --> 00:54:33,559 that delicate chocolate iris on top. 1203 00:54:34,919 --> 00:54:39,919 Sadly, there were two dishes that had major flaws. 1204 00:54:39,919 --> 00:54:41,399 Grace, 1205 00:54:41,399 --> 00:54:45,439 your finished chocolate iris looked the most like Kirsten's, 1206 00:54:45,439 --> 00:54:47,519 but as soon as we cut into that entremet, 1207 00:54:47,519 --> 00:54:48,919 we could see the struggle. 1208 00:54:50,079 --> 00:54:51,239 Aaron. 1209 00:54:52,359 --> 00:54:55,359 Your layers were perfectly defined, 1210 00:54:55,359 --> 00:54:56,519 but your chocolate iris 1211 00:54:56,519 --> 00:54:58,839 was the least similar to Kirsten's. 1212 00:54:58,839 --> 00:55:00,759 It came down to the dish 1213 00:55:00,759 --> 00:55:02,999 that was least like Kirsten's overall... 1214 00:55:04,719 --> 00:55:05,839 ..and sadly... 1215 00:55:08,279 --> 00:55:09,719 ..that was your dish... 1216 00:55:12,679 --> 00:55:13,959 ..Grace. 1217 00:55:17,679 --> 00:55:19,399 I'm so sorry to say 1218 00:55:19,399 --> 00:55:21,039 your time in the MasterChef kitchen 1219 00:55:21,039 --> 00:55:22,679 has come to an end. 1220 00:55:23,679 --> 00:55:27,319 JEAN-CHRISTOPHE: Grace, you are very unique. 1221 00:55:27,319 --> 00:55:30,799 What was the best part in the MasterChef kitchen? 1222 00:55:30,799 --> 00:55:33,919 I just really loved challenging myself. 1223 00:55:33,919 --> 00:55:36,799 And, yeah, I mean, I've just learnt so much 1224 00:55:36,799 --> 00:55:39,599 from everyone and from you guys. 1225 00:55:39,599 --> 00:55:42,279 And I've had the best time. 1226 00:55:42,279 --> 00:55:44,479 Never, ever seen her in a bad mood, ever. 1227 00:55:44,479 --> 00:55:46,319 And we've spent a lot of time together. 1228 00:55:46,319 --> 00:55:47,519 She's just, like, 1229 00:55:47,519 --> 00:55:49,639 such an awesome cook and such an awesome person. 1230 00:55:49,639 --> 00:55:51,159 I'm really gonna miss you. 1231 00:55:52,719 --> 00:55:54,319 For sure, you will be missed, Grace, 1232 00:55:54,319 --> 00:55:56,799 but I'm afraid it's time to say goodbye. 1233 00:55:56,799 --> 00:55:58,159 Thank you. 1234 00:55:58,159 --> 00:56:00,399 (APPLAUSE) 1235 00:56:00,399 --> 00:56:03,999 I'm obviously crushed to be leaving 1236 00:56:03,999 --> 00:56:05,759 this close to top ten, 1237 00:56:05,759 --> 00:56:10,759 but I think I'm leaving on a really incredible note. 1238 00:56:12,239 --> 00:56:15,119 Follow your dreams and you'll succeed. 1239 00:56:15,119 --> 00:56:17,119 I'm leaving this competition 1240 00:56:17,119 --> 00:56:22,039 with so much knowledge and so much love. 1241 00:56:22,039 --> 00:56:24,199 Give it up for Grace, everybody. 1242 00:56:24,199 --> 00:56:26,319 (CHEERING AND APPLAUSE) 1243 00:56:36,839 --> 00:56:39,399 ANNOUNCER: Just ten weeks ago, 1244 00:56:39,399 --> 00:56:41,719 they were hopeful home cooks. 1245 00:56:41,719 --> 00:56:42,839 Beautiful! 1246 00:56:42,839 --> 00:56:45,079 Food, it is just part of who I am. 1247 00:56:45,079 --> 00:56:47,279 Oodles of noodles! Rice is life! 1248 00:56:47,279 --> 00:56:53,879 And now they're the top ten of MasterChef 2026. 1249 00:56:53,879 --> 00:56:55,359 I really need to lock in and push hard 1250 00:56:55,359 --> 00:56:56,759 in this back end of the competition. 1251 00:56:56,759 --> 00:56:57,839 It's time to get my game face on. 1252 00:56:57,839 --> 00:57:00,719 Now I've got a taste for it. I want to make it all the way. 1253 00:57:00,719 --> 00:57:03,479 The finale is bucket list stuff. 1254 00:57:03,479 --> 00:57:05,639 And I want to get there so badly. 1255 00:57:05,639 --> 00:57:07,039 Let's go, everybody. 1256 00:57:07,039 --> 00:57:10,519 They'll push harder than ever before. 1257 00:57:10,519 --> 00:57:11,959 Annabel, can you hear me? 1258 00:57:11,959 --> 00:57:13,079 Hey! Come on. 1259 00:57:13,079 --> 00:57:15,599 I know you can do it. Service, please. 1260 00:57:15,599 --> 00:57:17,919 With unbelievable challenges... 1261 00:57:17,919 --> 00:57:20,039 The MasterChef babies are here, everyone. 1262 00:57:20,039 --> 00:57:20,959 Wooooo! 1263 00:57:20,959 --> 00:57:24,559 ..and guests they never imagined... 1264 00:57:24,559 --> 00:57:26,959 Sanjeev Kapoor. 1265 00:57:26,959 --> 00:57:29,079 This guy is like the Gordon Ramsay of India. 1266 00:57:29,079 --> 00:57:30,919 Here we go. (ALL GASP) 1267 00:57:30,919 --> 00:57:32,639 Sam Aisbett! 1268 00:57:32,639 --> 00:57:35,119 You will be making my... (ALL GASP) 1269 00:57:35,119 --> 00:57:37,239 Cherish Finden! 1270 00:57:37,239 --> 00:57:39,719 Are you ready? You will be making my... 1271 00:57:39,719 --> 00:57:41,959 (ALL GASP) 1272 00:57:41,959 --> 00:57:43,199 ..Chinese afternoon tea. 1273 00:57:43,199 --> 00:57:44,719 (CHEERING AND APPLAUSE) 1274 00:57:44,719 --> 00:57:46,199 The Duchess of Sussex... 1275 00:57:46,199 --> 00:57:47,919 Oh, my God! No! 1276 00:57:47,919 --> 00:57:49,519 ..Meghan Markle. 1277 00:57:49,519 --> 00:57:50,759 (CHEERING AND APPLAUSE) 1278 00:57:50,759 --> 00:57:52,239 Oh! 1279 00:57:52,239 --> 00:57:54,319 Are you serious?! I know! 1280 00:57:54,319 --> 00:57:55,759 What is happening? 1281 00:57:55,759 --> 00:57:57,919 (CHEERING AND APPLAUSE) 1282 00:57:57,919 --> 00:57:59,919 It is so good. 1283 00:57:59,919 --> 00:58:02,999 I would bottle it and I would take it home with me if I could. 1284 00:58:02,999 --> 00:58:04,199 Bravo! 1285 00:58:04,199 --> 00:58:08,399 ..to produce dishes worthy of the crown. 1286 00:58:08,399 --> 00:58:10,239 You did it! Well done! 1287 00:58:10,239 --> 00:58:12,239 It's brilliant. 1288 00:58:12,239 --> 00:58:14,159 POH: It is sublime. 1289 00:58:14,159 --> 00:58:15,759 Cooked to perfection. 1290 00:58:15,759 --> 00:58:17,039 ANDY: I am blown away. 1291 00:58:17,039 --> 00:58:18,519 That just got me good. 1292 00:58:18,519 --> 00:58:19,759 JEAN-CHRISTOPHE: This is crazy. 1293 00:58:19,759 --> 00:58:21,559 Do you realise how good this is? 1294 00:58:21,559 --> 00:58:22,839 SOFIA: Amazing work 1295 00:58:22,839 --> 00:58:25,639 that could also win this competition. 1296 00:58:27,919 --> 00:58:29,919 Captions by Red Bee Media