1 00:00:00,000 --> 00:00:04,220 Previously on MasterChef Australia It's Mary and Grant! 2 00:00:05,660 --> 00:00:12,080 Heat Week was a battle to keep their flame alive in the 3 00:00:12,080 --> 00:00:14,200 competition. That is banging. 4 00:00:14,880 --> 00:00:16,180 Are we bringing it? 5 00:00:16,800 --> 00:00:22,660 I feel you. They all had a burning desire to reach the top six. 6 00:00:23,000 --> 00:00:24,500 That is bold. It's a bold move. 7 00:00:24,780 --> 00:00:28,320 You have to do whatever you can to stand out from the pack because everyone is 8 00:00:28,320 --> 00:00:29,198 such a good cook. 9 00:00:29,200 --> 00:00:31,800 And show their passion to progress. 10 00:00:32,900 --> 00:00:35,640 It makes your tongue dart. 11 00:00:36,100 --> 00:00:42,440 It is so, so, so perfect. 12 00:00:42,700 --> 00:00:45,260 We said hibachi challenge and you said dessert. 13 00:00:46,190 --> 00:00:48,890 I love it, but I wouldn't have tried something new. 14 00:00:49,130 --> 00:00:49,829 Uh-oh. 15 00:00:49,830 --> 00:00:50,830 Yay! 16 00:00:51,770 --> 00:00:55,470 But we had to say farewell to Pat. 17 00:00:55,750 --> 00:00:58,850 My MasterChef journey has been one of the best things I think I've ever done 18 00:00:58,850 --> 00:01:02,390 in my life. I've came way further than I thought I ever would, so there's no 19 00:01:02,390 --> 00:01:03,810 regrets, and I've had a blast. 20 00:01:04,650 --> 00:01:07,150 Tonight, the judges up the ante. 21 00:01:08,140 --> 00:01:09,140 This is hard. 22 00:01:09,860 --> 00:01:13,180 As simple must become extraordinary. 23 00:01:13,760 --> 00:01:16,120 It's a good test, really, to see how far we've come. 24 00:01:25,840 --> 00:01:27,060 Get on in there. 25 00:01:27,260 --> 00:01:28,260 Oh. 26 00:01:29,060 --> 00:01:30,060 Oh. 27 00:01:31,360 --> 00:01:32,360 Oh. 28 00:01:34,660 --> 00:01:35,800 This is eerie. 29 00:01:36,000 --> 00:01:37,000 Weird. 30 00:01:38,280 --> 00:01:42,840 Walking into the MasterChef kitchen, I don't see much at the moment. Why is it 31 00:01:42,840 --> 00:01:43,840 so dark? 32 00:01:44,120 --> 00:01:48,640 It's very eerie, I would say. I'm a little unsettled. 33 00:01:54,320 --> 00:01:56,520 I've never seen this before. 34 00:01:58,260 --> 00:01:59,840 And I don't know what it means. 35 00:02:00,680 --> 00:02:02,820 Good night on MasterChef Australia. 36 00:02:04,180 --> 00:02:05,180 What? 37 00:02:06,240 --> 00:02:09,500 Judges will drive you harder than ever before. 38 00:02:10,720 --> 00:02:17,100 Every challenge is designed to push you to new heights. 39 00:02:18,160 --> 00:02:20,960 It's time to ride to the occasion. 40 00:02:22,460 --> 00:02:26,440 Hearing the voice of a man has got me, it's got me pumped up. It reminded me 41 00:02:26,440 --> 00:02:30,660 that this is game on. No looking back, no looking 45 either side, just straight 42 00:02:30,660 --> 00:02:31,660 at the finish line. 43 00:02:35,429 --> 00:02:37,390 That's right, MasterChef voiceover man. 44 00:02:38,610 --> 00:02:43,450 Each challenge this week has been individually tailored by one of us to 45 00:02:43,450 --> 00:02:46,330 prepare you for the business end of the competition. 46 00:02:47,970 --> 00:02:53,010 Starting with today's mystery box, which has been set by me. 47 00:02:54,390 --> 00:02:59,750 I'm very intrigued, actually. Sophia has such a wealth of knowledge when it comes 48 00:02:59,750 --> 00:03:03,290 to food. There could be a plethora of ingredients under there. 49 00:03:03,770 --> 00:03:06,250 I've created four mystery boxes for you to choose from. 50 00:03:07,010 --> 00:03:11,250 However, there is only one ingredient in each. 51 00:03:13,170 --> 00:03:16,710 This is kind of the complete opposite of what I thought Sophia's mystery box 52 00:03:16,710 --> 00:03:18,570 would be like. It's going to be really tough. 53 00:03:20,630 --> 00:03:21,690 Here's what I've chosen. 54 00:03:28,030 --> 00:03:29,030 Onion. 55 00:03:35,370 --> 00:03:36,370 Yuzu. 56 00:03:46,650 --> 00:03:47,650 Beetroot. 57 00:03:57,090 --> 00:03:58,090 Almond. 58 00:03:59,270 --> 00:04:03,850 Usually in a mystery box. 59 00:04:04,110 --> 00:04:07,690 There is just, like, a plethora of options. Like, this is hard. 60 00:04:08,930 --> 00:04:13,010 There is literally one ingredient in this mystery box. That's all we can use. 61 00:04:13,750 --> 00:04:18,029 They're, like, fairly one-dimensional as an ingredient on their own, so, like, 62 00:04:18,029 --> 00:04:19,430 we're going to have to get really creative. 63 00:04:19,769 --> 00:04:23,350 To do well in this challenge, you'll need to harness what you've learnt 64 00:04:23,350 --> 00:04:24,350 throughout the competition. 65 00:04:26,210 --> 00:04:31,770 Think about ways of extracting flavour using texture and applying technique to 66 00:04:31,770 --> 00:04:33,290 get the most out of your ingredient. 67 00:04:34,280 --> 00:04:38,740 And use your underbench staples wisely to make that ingredient shine. 68 00:04:40,260 --> 00:04:45,700 This is a really difficult challenge, but when there's not too much to work 69 00:04:45,700 --> 00:04:50,120 with, it forces me to think strategically about what dish I'm 70 00:04:50,120 --> 00:04:51,120 making. 71 00:04:51,900 --> 00:04:57,960 Righto, you'll have 75 minutes to create a dish using one of Sophia's chosen 72 00:04:57,960 --> 00:05:01,520 ingredients. Can use as much... 73 00:05:01,830 --> 00:05:04,250 or as little of that ingredient as you like. 74 00:05:05,010 --> 00:05:08,010 Of course, the pantry and the garden, they are closed. 75 00:05:08,910 --> 00:05:12,570 But you will have access to your underbench staples today. They are very 76 00:05:12,570 --> 00:05:13,570 important. 77 00:05:14,370 --> 00:05:20,250 The top dish will win its maker immunity from tomorrow's elimination. 78 00:05:21,330 --> 00:05:25,070 And you become the first person into our top five. 79 00:05:25,550 --> 00:05:28,270 You just need to shoot for the stars. 80 00:05:30,220 --> 00:05:34,360 This is your moment, guys. You've been training for this for months now. 81 00:05:35,000 --> 00:05:38,740 So just use everything that's gotten you to top six, and it might just get you to 82 00:05:38,740 --> 00:05:39,740 top five. 83 00:05:42,600 --> 00:05:43,600 Good luck. 84 00:05:44,000 --> 00:05:45,960 Your time starts now. Come on, everybody. 85 00:05:50,240 --> 00:05:56,640 I like Be Truth. I think there's a lot of things you can do to be truth. 86 00:05:57,680 --> 00:05:59,160 That's what's appealing to me the most. 87 00:06:08,340 --> 00:06:10,220 I've got no idea what to do. 88 00:06:12,680 --> 00:06:15,740 I'm looking at the four ingredients and none of them are screaming out to me 89 00:06:15,740 --> 00:06:17,020 that they'd be great on their own. 90 00:06:18,840 --> 00:06:21,860 A one ingredient mystery box is really tough. 91 00:06:22,240 --> 00:06:28,160 Balance, flavour, technique, texture and just a cohesive dish with only one 92 00:06:28,160 --> 00:06:29,300 ingredient and your staples. 93 00:06:29,870 --> 00:06:32,490 Just feels like there's a lot more you can do with sweet in terms of the 94 00:06:32,490 --> 00:06:33,490 underbench staples. 95 00:06:34,630 --> 00:06:35,630 Oh, this one has. 96 00:06:36,750 --> 00:06:37,750 I'm going with the yuzu. 97 00:06:42,710 --> 00:06:44,750 I'm feeling pretty good about this victory box. 98 00:06:45,170 --> 00:06:46,610 Yuzu is one of the OG citrus. 99 00:06:47,210 --> 00:06:49,630 Favourite ingredient of mine. I don't, like, get them too often, so I actually 100 00:06:49,630 --> 00:06:51,890 have them today. I really want to make the most of that. 101 00:06:52,210 --> 00:06:55,810 Single ingredient cook, I like really hard. 102 00:06:57,930 --> 00:06:59,490 I really need to break this yuzu down. 103 00:07:00,510 --> 00:07:02,010 Almost like yuzu butchery. 104 00:07:02,570 --> 00:07:06,470 So I'm going to juice up a whole bunch of yuzus, get that juice, and then the 105 00:07:06,470 --> 00:07:09,970 leftover frames, take off a bit of the rind from some, and then I've just the 106 00:07:09,970 --> 00:07:13,110 first layer of skin with no pith, and all of a sudden one ingredient becomes 107 00:07:13,110 --> 00:07:14,250 like five ingredients. 108 00:07:14,790 --> 00:07:17,930 The annoying thing with yuzu is because they are like that ancient fruit. They 109 00:07:17,930 --> 00:07:20,850 haven't really been like cultivated like lemons are these days, so you don't get 110 00:07:20,850 --> 00:07:22,370 a huge amount of juice out of them. They're full of seeds. 111 00:07:24,090 --> 00:07:27,170 Today I'm going to be making a yuzu cruller, which is sort of like a donut. 112 00:07:27,720 --> 00:07:31,020 And I'm going to try to use the yuzu, like, in every single way possible. 113 00:07:31,260 --> 00:07:33,520 So I'm going to do a salted yuzu glaze. 114 00:07:33,780 --> 00:07:36,820 Then we're going to candy some of the peels, make a jam with some of the peel 115 00:07:36,820 --> 00:07:41,700 as well, and then do, like, a charred milk and pepper on glaze to go with it 116 00:07:41,700 --> 00:07:42,700 as well. 117 00:07:43,060 --> 00:07:46,880 My greatest strength in this kitchen, I would probably say it's pulling out 118 00:07:46,880 --> 00:07:48,760 stuff that they haven't really seen before. 119 00:07:49,180 --> 00:07:52,080 I hear only... Oh, actually, that's an insult to me. I was going to say, only 120 00:07:52,080 --> 00:07:54,400 losers do crellas. Only losers do crellas, so it makes sense. 121 00:07:54,740 --> 00:07:55,740 Checked out. 122 00:07:56,120 --> 00:08:00,000 I'm going to do a cruller, and my friend Casper here, I believe, is also doing a 123 00:08:00,000 --> 00:08:01,000 cruller. 124 00:08:01,300 --> 00:08:02,300 But that's okay. 125 00:08:02,700 --> 00:08:04,400 I'm using beetroot. 126 00:08:04,740 --> 00:08:08,460 A cruller is just choux pastry that you treat like a donut. 127 00:08:08,960 --> 00:08:11,900 So you make your choux dough and then fry it up. 128 00:08:12,160 --> 00:08:16,080 I've never thought beetroot dessert. Yeah, great idea. 129 00:08:16,900 --> 00:08:20,280 But I really want to stand out today, and I think in order to get top dish, 130 00:08:20,360 --> 00:08:21,360 that's what it's going to take. 131 00:08:21,440 --> 00:08:24,720 I'm going to do a beetroot caramel. I'm going to hibachi some beetroot. 132 00:08:25,180 --> 00:08:27,900 and make it into a jam and, like, ripple that through a buttermilk ice cream. 133 00:08:28,180 --> 00:08:31,680 I'm going to try and dehydrate some of the leaves, beetroot leaves. 134 00:08:31,940 --> 00:08:33,320 I'm going to pickle some of the stems. 135 00:08:34,440 --> 00:08:35,820 And I think that should do me. 136 00:08:36,280 --> 00:08:39,280 First things first, I need to get onto my onglaze, my buttermilk ice cream. 137 00:08:40,440 --> 00:08:42,140 Egg yolk, sugar. 138 00:08:42,840 --> 00:08:46,480 I've made some buttermilk using the vinegar and the milk from the underbench 139 00:08:46,480 --> 00:08:48,060 staples, and then some dipping cream. 140 00:08:49,200 --> 00:08:53,200 I want to use the hibachi today because I think that it can add like a smoky 141 00:08:53,200 --> 00:08:57,100 element, which is just another way to get a bit more of a multiple dimensions 142 00:08:57,100 --> 00:08:59,200 into this beetroot donut. 143 00:09:00,080 --> 00:09:01,980 Did you hear that, Casper? Next door? 144 00:09:02,480 --> 00:09:04,280 So donut against donut. 145 00:09:04,500 --> 00:09:08,240 Sorry, I'm not calling you donut, by the way. I'm just saying donut using a 146 00:09:08,240 --> 00:09:09,340 beetroot. Yeah. 147 00:09:09,580 --> 00:09:11,680 Oh, I love it. Good luck. Thank you, Chef. 148 00:09:12,790 --> 00:09:16,670 So I'm going to be in the semi-final. I can imagine Casper will probably also be 149 00:09:16,670 --> 00:09:20,690 in the semi-final because he's just been so consistently good the entire time. 150 00:09:21,150 --> 00:09:23,730 Casper, you're good with numbers. What's 300 divided by 4? 151 00:09:23,950 --> 00:09:24,950 Is it 75? 152 00:09:25,330 --> 00:09:26,330 75. 153 00:09:26,710 --> 00:09:28,390 That's the last bit of advice I'll be giving you. 154 00:09:30,370 --> 00:09:32,790 If I don't win top dish, I at least want to beat Casper today. 155 00:09:35,930 --> 00:09:37,650 I was about to grab your bowl. 156 00:09:37,950 --> 00:09:38,950 Yeah, you would. 157 00:09:40,090 --> 00:09:41,270 Do you want my egg while you're at it? 158 00:09:47,530 --> 00:09:50,590 I'm really excited about this challenge. It's not just because I said it. It's 159 00:09:50,590 --> 00:09:53,950 because it kind of feels like the culmination of everything our 160 00:09:53,950 --> 00:09:55,030 contestants have learned today. 161 00:09:55,410 --> 00:09:59,070 Spot the top fives on the line. Like, it is all to play for. And when you give 162 00:09:59,070 --> 00:10:03,410 them one ingredient, that's when you need to really peel the layers back, no 163 00:10:03,410 --> 00:10:07,490 pun intended, of the ingredient and manipulate that to be a balanced dish. 164 00:10:09,640 --> 00:10:12,780 I think for me, all of them are capable of using any of these ingredients and 165 00:10:12,780 --> 00:10:17,240 producing a decent dish. It's about how industriously you use those staples to 166 00:10:17,240 --> 00:10:18,560 highlight your ingredient. 167 00:10:19,600 --> 00:10:21,000 Hey, Aaron, what are you cooking, mate? 168 00:10:21,960 --> 00:10:24,560 Pasta. Hey, I like it. 169 00:10:24,940 --> 00:10:27,080 Make sure once you're almost done, you give me a bite, please. 170 00:10:27,860 --> 00:10:28,860 You bet. 171 00:10:29,300 --> 00:10:32,380 Yeah, I'm feeling really good today. Pretty hectic week last night, getting 172 00:10:32,380 --> 00:10:35,520 so close to being eliminated, but somehow sticking around. A bit like a 173 00:10:35,520 --> 00:10:36,620 cockroach, you just can't get rid of me. 174 00:10:37,640 --> 00:10:41,640 It does just feel like this dream might actually come true. 175 00:10:42,660 --> 00:10:46,800 Honestly, I can't really believe I'm still here. I've taken a few risks where 176 00:10:46,800 --> 00:10:48,000 it's paid off, especially in elimination. 177 00:10:49,100 --> 00:10:52,620 But I've also taken a fair few risks where it hasn't paid off and it's kind 178 00:10:52,620 --> 00:10:53,820 of ended pretty badly. 179 00:10:54,920 --> 00:10:56,080 What's going on here? 180 00:10:57,240 --> 00:10:58,700 He's got the flower like an idiot. 181 00:10:59,700 --> 00:11:00,800 Oh, Luke. 182 00:11:03,800 --> 00:11:06,660 Oh, no, they're really bad, man. They are so bad. 183 00:11:08,969 --> 00:11:10,290 Loose. It just went. 184 00:11:11,210 --> 00:11:12,210 Okay, melted. 185 00:11:12,690 --> 00:11:14,930 It feels like I'm being in every elimination so far. 186 00:11:15,870 --> 00:11:17,670 Fortunately, that means Luke. 187 00:11:18,230 --> 00:11:23,490 Luke. Luke, tomorrow you will be fighting to stay in a competition. 188 00:11:24,150 --> 00:11:25,610 I've still got something to prove. 189 00:11:26,270 --> 00:11:27,950 I'm going for top dish more than ever. 190 00:11:28,210 --> 00:11:31,950 Today I'm going to be cooking a yuzu meringue crepe cake. 191 00:11:32,640 --> 00:11:36,700 The vision for the cake is that I stack quite a few of the crepes up. I usually 192 00:11:36,700 --> 00:11:40,380 cut in between when I get a decent height and then a really nice big pipe 193 00:11:40,380 --> 00:11:41,380 of the meringue on top. 194 00:11:41,480 --> 00:11:45,640 And so you get kind of this grand design, but it also has a lot of 195 00:11:45,640 --> 00:11:47,760 sophistication and a lot of technique and flavour in it. 196 00:11:48,300 --> 00:11:53,400 I've never used yuzu before, but I do feel like it's yellow and it looks a lot 197 00:11:53,400 --> 00:11:55,080 like a lemon, so it can't be that different. 198 00:11:56,720 --> 00:11:58,800 The first thing I get started on is my crepe mixture. 199 00:11:59,620 --> 00:12:03,140 I want to make sure this mixture is in the fridge as soon as possible so I can 200 00:12:03,140 --> 00:12:04,380 chill and make sure it's right. 201 00:12:05,060 --> 00:12:06,060 Keep pushing, eh? 202 00:12:06,620 --> 00:12:09,380 To get that immunity today and a challenge like today, I need to cook a 203 00:12:09,380 --> 00:12:11,220 dish that's pretty much perfect at this stage. 204 00:12:12,760 --> 00:12:14,820 I've got no idea what you're using it with, so we'll just punt. 205 00:12:16,180 --> 00:12:17,400 Just punt, mate. Just punt. 206 00:12:26,440 --> 00:12:27,960 Small ones like that. 207 00:12:31,240 --> 00:12:32,280 I've gone for beetroot. 208 00:12:32,680 --> 00:12:35,520 I feel like it can be used quite a few different ways. 209 00:12:36,400 --> 00:12:39,180 Taking Andy's words and shooting for the stars today. 210 00:12:40,260 --> 00:12:43,900 The basic dish of one ingredient is so hard. 211 00:12:44,120 --> 00:12:46,080 To be able to do that, you've got to think creatively. 212 00:12:46,540 --> 00:12:47,540 No mucking around. 213 00:12:48,880 --> 00:12:53,380 I'm a chartered accountant, so not too much creativity going on there. 214 00:12:53,580 --> 00:12:57,080 Look at that, I'm drenching it, mate. I'm drenching it. How can this go wrong? 215 00:12:57,930 --> 00:13:02,050 If you put enough olive oil in it, it'll taste good. But I'm a creative person, 216 00:13:02,190 --> 00:13:06,030 so definitely outside of work, I need to fill the rest of my life with 217 00:13:06,030 --> 00:13:09,950 creativity, and that's mostly with food and my music. 218 00:13:11,670 --> 00:13:16,010 I don't want to go this way. I don't want to be on and on this way. 219 00:13:16,570 --> 00:13:18,230 I don't want to be okay. 220 00:13:23,560 --> 00:13:26,280 I've always said that there's a really strong connection between trying to 221 00:13:26,280 --> 00:13:29,300 balance out a meal and trying to write a song. 222 00:13:29,660 --> 00:13:31,840 It's all about balance, textures. 223 00:13:33,000 --> 00:13:34,400 All right, let's get this in the oven. 224 00:13:35,040 --> 00:13:39,180 It's made me want to show that I am able to balance out a dish and think 225 00:13:39,180 --> 00:13:41,200 creatively as I would writing a song. 226 00:13:43,140 --> 00:13:45,260 Petro? Sophia. You've gone for beetroot? 227 00:13:45,520 --> 00:13:46,640 Yes. What are you doing? 228 00:13:47,060 --> 00:13:49,480 I'm making beetroot a few ways. 229 00:13:49,780 --> 00:13:53,340 Okay. I'm going to roast until they're nice and tender. I'm really showcasing 230 00:13:53,340 --> 00:13:56,420 beetroot, and I'm going to make a vinaigrette out of the juices that come 231 00:13:56,420 --> 00:14:00,740 out of that and dress a salad out of the leaves. I'm not sure what sort of creamy 232 00:14:00,740 --> 00:14:03,620 element I'm going to have on the bottom. I'm going to make a beetroot cream, but 233 00:14:03,620 --> 00:14:06,440 I'm also going to make a beetroot and ricotta base. I'm going to do some 234 00:14:06,440 --> 00:14:08,800 spiralised beetroot, which are going to be cooked on the hibachi and glaze. 235 00:14:09,260 --> 00:14:12,800 And then I'm going to do a rough-up shard. 236 00:14:18,080 --> 00:14:19,080 You're making a lot. 237 00:14:19,200 --> 00:14:20,560 I think that was seven elements. 238 00:14:20,840 --> 00:14:22,140 I'm going to say how it all works together. 239 00:14:22,360 --> 00:14:25,260 Okay. There may be elements I leave off the plate because it might be over 240 00:14:25,260 --> 00:14:26,260 beetroot. 241 00:14:26,660 --> 00:14:29,560 All right. Have you thought about any that you like the least? 242 00:14:30,220 --> 00:14:36,140 I think the spiralized beetroot will probably be the one I maybe leave off. 243 00:14:36,240 --> 00:14:37,240 The one you're doing right now? 244 00:14:37,260 --> 00:14:38,260 Yeah. 245 00:14:38,680 --> 00:14:39,680 Yeah, 246 00:14:40,500 --> 00:14:41,500 I'm not sure yet. 247 00:14:41,780 --> 00:14:46,120 If you're making this many elements, we're going to have to decide how it all 248 00:14:46,120 --> 00:14:47,079 goes together. 249 00:14:47,080 --> 00:14:50,420 Yes, I agree. Okay, I'll leave you to it then. Thanks. Thank you. 250 00:14:54,500 --> 00:15:00,960 As I'm saying them out loud to Sophia, I realise how confusing this idea is and 251 00:15:00,960 --> 00:15:02,880 it's kind of concerning me a bit. 252 00:15:03,120 --> 00:15:04,120 All right. 253 00:15:04,760 --> 00:15:05,760 Oh, boy. 254 00:15:07,520 --> 00:15:08,640 What are you making, Petra? 255 00:15:09,140 --> 00:15:12,440 I actually couldn't even tell you. 256 00:15:21,320 --> 00:15:22,320 What are you making, Patrick? 257 00:15:22,740 --> 00:15:26,040 I actually couldn't even tell you. 258 00:15:27,260 --> 00:15:28,260 Sounds good. 259 00:15:30,020 --> 00:15:31,300 Yeah, I'm working it out. 260 00:15:32,220 --> 00:15:33,220 I'm working it out. 261 00:15:33,840 --> 00:15:37,980 Usually I love having a limited amount of ingredients and being able to create 262 00:15:37,980 --> 00:15:41,420 something from those, but today I'm feeling a little overwhelmed. 263 00:15:42,940 --> 00:15:44,100 I'm making my rough pass. 264 00:15:45,160 --> 00:15:49,140 My recorder turned out nicely, but everything else, I'm not sure what I'm 265 00:15:49,140 --> 00:15:50,140 going to do. 266 00:15:51,210 --> 00:15:52,210 I don't know. 267 00:15:53,990 --> 00:15:58,510 I've just strained my ricotta, and I'm about to throw away my whey liquid, and 268 00:15:58,510 --> 00:15:59,870 then an idea comes to me. 269 00:16:01,590 --> 00:16:03,290 Oh, maybe I can use that. 270 00:16:05,030 --> 00:16:07,210 It'll go really nicely with the beetroot. 271 00:16:07,910 --> 00:16:11,330 How about I make a sauce out of the whey? 272 00:16:11,990 --> 00:16:15,970 Maybe I can use the whey in that. 273 00:16:18,550 --> 00:16:19,630 All right, come on. 274 00:16:21,450 --> 00:16:26,910 I have never made this sauce before, but I'm thinking of mixing the whey with 275 00:16:26,910 --> 00:16:30,070 some of my reduced beetroot juice. I don't need all these. 276 00:16:31,110 --> 00:16:33,870 So it's really sweet and it's got that acidity. 277 00:16:34,870 --> 00:16:37,730 I've got no idea what this beetroot dish is going to be. 278 00:16:38,110 --> 00:16:40,370 Ooh! But we're going to find out here. 279 00:16:40,930 --> 00:16:45,990 Andy said food for the stars, so I decided to shoot for the stars and... 280 00:16:46,540 --> 00:16:47,540 Yes, I did, Petra. 281 00:16:47,820 --> 00:16:50,060 At the moment, it looks like I'm going for the sun. 282 00:16:53,440 --> 00:16:56,760 One ingredient, one dish, and just one winner. 283 00:16:57,100 --> 00:16:58,380 45 minutes to go. 284 00:16:58,580 --> 00:16:59,580 Trophy 11. 285 00:17:02,420 --> 00:17:04,079 Aaron, mate, probably got the answer. 286 00:17:06,140 --> 00:17:13,079 Have you noticed that Aaron has 287 00:17:13,079 --> 00:17:14,780 got really amazing, nice skills? 288 00:17:15,490 --> 00:17:16,469 Feeling pretty good. 289 00:17:16,470 --> 00:17:18,329 Positive. Always good when it's a white apron day. 290 00:17:18,770 --> 00:17:23,050 And, yeah, I like how we're kind of using one ingredient and really, like, 291 00:17:23,089 --> 00:17:27,450 trying to be creative with it. It's a good test, really, to see how far we've 292 00:17:27,450 --> 00:17:31,690 come. In the competition, I've learned so much. I mean, I've made an entremet 293 00:17:31,690 --> 00:17:34,310 in a pressure test. I've never made an entremet before. 294 00:17:35,190 --> 00:17:36,450 Tempered chocolate, I've made. 295 00:17:37,170 --> 00:17:39,930 Ice creams, never made ice creams before. Even handmade pasta. 296 00:17:40,750 --> 00:17:43,110 At this point of the competition, I want to be able to... 297 00:17:44,150 --> 00:17:48,990 Utilize everything I've learned in terms of knowledge, in terms of really 298 00:17:48,990 --> 00:17:53,290 understand technique and flavor now, and make a dish. 299 00:17:54,170 --> 00:17:59,930 I'm planning on making a plate on a filled tortellini type situation, but I 300 00:17:59,930 --> 00:18:04,530 want to do it with a creamy onion filling, make a caramelized onion broth. 301 00:18:05,830 --> 00:18:08,490 We'll see what else I add to it in the time that I'm given. 302 00:18:24,780 --> 00:18:25,960 Aaron, are we making the same dish? 303 00:18:26,440 --> 00:18:27,760 I think I'm doing tortellini. 304 00:18:28,640 --> 00:18:30,600 And then I want to do like a broth as well. 305 00:18:30,900 --> 00:18:31,859 Yeah, I'm doing broth. 306 00:18:31,860 --> 00:18:32,639 You're doing broth? 307 00:18:32,640 --> 00:18:35,800 Yeah. Good dish, mate. 308 00:18:36,720 --> 00:18:37,720 Sounds like a good dish. 309 00:18:40,800 --> 00:18:44,780 An onion really, especially a brown onion, has a lot going for it. If you 310 00:18:44,780 --> 00:18:49,140 treat it right, you can really get a wide range of flavour profiles from 311 00:18:49,140 --> 00:18:51,800 sweet to bitter to raw and acidic. 312 00:18:52,220 --> 00:18:56,590 And then... Pasta, I think, is just the perfect vessel to encapsulate that. 313 00:18:57,090 --> 00:19:00,650 So I'm going to make a filled pasta, either agnolotti or tortellini today, 314 00:19:00,710 --> 00:19:04,590 and I'm going to do some caramelised onion and some ricotta in the filling so 315 00:19:04,590 --> 00:19:05,790 it's got, like, that sweet creaminess. 316 00:19:06,070 --> 00:19:09,730 And then I'm also thinking about making a charred onion rodo. 317 00:19:10,290 --> 00:19:14,870 I definitely have a clear idea of how I want this dish to look at the end, but 318 00:19:14,870 --> 00:19:19,150 in the MasterChef kitchen, when the judges are presented with two very 319 00:19:19,150 --> 00:19:20,150 similar dishes... 320 00:19:20,590 --> 00:19:23,130 It's very difficult because now they have a comparison. 321 00:19:23,990 --> 00:19:26,890 It's definitely a bit intimidating going up against Aaron. 322 00:19:27,590 --> 00:19:30,310 Aaron is much more refined, much more chef-y. 323 00:19:31,270 --> 00:19:35,410 I've tried a few different strategies to make myself stand out in this 324 00:19:35,410 --> 00:19:37,830 competition, many of which haven't really worked. 325 00:19:39,050 --> 00:19:43,390 Flavors and layering flavors is what I am good at, so I feel like I need to 326 00:19:43,390 --> 00:19:47,270 focus on that. I've got my pasta that I'm about to work on. I'm caramelizing 327 00:19:47,270 --> 00:19:48,850 my onions down, and then... 328 00:19:49,870 --> 00:19:51,190 I just need to make my ricotta. 329 00:19:51,890 --> 00:19:52,890 Oops. 330 00:19:53,930 --> 00:19:57,070 And then get my filling actually done. Once the filling's done, I can really 331 00:19:57,070 --> 00:19:58,090 start everything else in motion. 332 00:20:02,210 --> 00:20:05,790 I've got to give it to these guys. We've put them through the absolute ringer, 333 00:20:05,790 --> 00:20:09,410 right? They've still got so much energy about them. They've still got so much 334 00:20:09,410 --> 00:20:13,410 will to win. I feel like we are just about to see these guys launch. 335 00:20:14,450 --> 00:20:15,990 How's Luke going over there with his YouTube? 336 00:20:17,200 --> 00:20:20,620 We're going to do crepe cake and he's going to have a yuzu curd and a Swiss 337 00:20:20,620 --> 00:20:24,940 meringue. Flavors-wise, I think it's great. I think lovely, you know, lovely 338 00:20:24,940 --> 00:20:28,980 silken crepes and then, you know, nice sharp yuzu with lots of that yuzu 339 00:20:28,980 --> 00:20:31,380 perfume. How about the height? 340 00:20:31,800 --> 00:20:33,080 Mate, that's what I'm worried about. 341 00:20:33,340 --> 00:20:34,960 Crepe cakes are really hard. 342 00:20:35,260 --> 00:20:36,360 They're hard to assemble. 343 00:20:36,600 --> 00:20:38,080 They take so much time. 344 00:20:38,300 --> 00:20:43,440 So, yeah, I hope he's thinking about all that now. It's the same for Petro. So 345 00:20:43,440 --> 00:20:45,800 he's going beetroot many ways. 346 00:20:46,140 --> 00:20:47,440 I counted about seven ways. 347 00:20:47,760 --> 00:20:51,820 By focusing on so many different elements, I just wonder if it's going to 348 00:20:51,820 --> 00:20:55,640 have enough time at the end to be able to assemble it all in a way that is 349 00:20:55,640 --> 00:21:00,120 balanced. There is absolutely no doubt that that guy is an amazing cook, has an 350 00:21:00,120 --> 00:21:01,920 amazing palate. Let's just hope he keeps an eye on the spot. 351 00:21:02,800 --> 00:21:06,320 Guys, you won't believe what's happening on the back bench. What is happening on 352 00:21:06,320 --> 00:21:08,740 the back bench? It's a battle of the donut. 353 00:21:09,140 --> 00:21:11,760 Wow! So one is with Yuzu, which is Casper. 354 00:21:13,640 --> 00:21:16,140 And one is with beetroot, which is Annabelle. 355 00:21:16,600 --> 00:21:19,300 And they are both going to take the whole lot. 356 00:21:19,840 --> 00:21:25,040 They're going to trim the yuzu to pieces and use every element. And the same with 357 00:21:25,040 --> 00:21:27,800 Annabelle, with the beetroot, even to the leaves. 358 00:21:28,080 --> 00:21:29,080 Oh, wow. 359 00:21:29,140 --> 00:21:30,140 It's amazing. 360 00:21:30,900 --> 00:21:31,900 Interesting. 361 00:21:37,520 --> 00:21:39,620 Make sure it's the best donuts ever. 362 00:21:39,900 --> 00:21:41,320 Thank you. Yes, chef. 363 00:21:41,880 --> 00:21:42,880 No, I'm feeling good. 364 00:21:43,210 --> 00:21:46,970 Right now, I'm making my choux pastry, and I've got some Yuzu Peels candy. 365 00:21:47,730 --> 00:21:51,190 Then the next thing is this glaze. I want it to be, like, tart, really thin, 366 00:21:51,370 --> 00:21:53,490 but then, like, a good hit of salt there too. 367 00:21:53,710 --> 00:21:55,550 When you have, like, a good Cruella, it's, like, life-changing. 368 00:21:55,790 --> 00:21:58,110 So, like, it's going to be interesting to see what Annabelle can do to, you 369 00:21:58,110 --> 00:21:59,110 know, turn the screws a little bit. 370 00:21:59,370 --> 00:22:02,050 If we can both put up a Cruella, we'll be at the top. 371 00:22:02,330 --> 00:22:04,390 We're going to know who's going to come out on the top top. 372 00:22:07,770 --> 00:22:11,310 Everyone here is a strong cook, but Annabelle is definitely, in my mind, one 373 00:22:11,310 --> 00:22:13,890 of the strongest cooks still in the competition to date. 374 00:22:14,830 --> 00:22:16,290 What have you got for me to taste, mate? 375 00:22:16,790 --> 00:22:18,190 Nothing for you. Not yet. 376 00:22:18,390 --> 00:22:19,490 Nothing yummy. Not yet. 377 00:22:20,470 --> 00:22:23,830 We'll be pulling no punches for Annabelle today because I know that she 378 00:22:23,830 --> 00:22:24,830 can take it. 379 00:22:26,110 --> 00:22:27,110 Ooh. 380 00:22:27,430 --> 00:22:33,130 So I was trying to dehydrate some leaves in the microwave, but it caught a light. 381 00:22:33,410 --> 00:22:35,610 Did you say you set something on fire in the microwave? 382 00:22:36,830 --> 00:22:38,230 Oh, my God. 383 00:22:39,890 --> 00:22:44,400 My leaves! I'm just really concerned that I have had zero idea what's gone on 384 00:22:44,400 --> 00:22:48,160 inside this microwave while I've had my back turned. Did everyone else see that? 385 00:22:55,100 --> 00:22:58,720 However, my ice cream tastes really good. I think it'll go really, really 386 00:22:58,720 --> 00:23:00,460 nicely with the flavour of the beetroot. 387 00:23:01,580 --> 00:23:03,280 I'm in a good spot, I think. 388 00:23:03,480 --> 00:23:07,140 My ice cream's churning. I'm getting onto my jam. I've got my pickle going. 389 00:23:07,790 --> 00:23:10,110 And I'm just going on to my choux dough. 390 00:23:10,730 --> 00:23:13,010 And then my camel. 391 00:23:13,290 --> 00:23:16,550 And then I want to do something with the leaves. I just don't know what yet. 392 00:23:19,390 --> 00:23:24,630 You're charring your choux dough as well. 393 00:23:25,390 --> 00:23:26,390 Yeah. 394 00:23:32,620 --> 00:23:36,420 I've got about 30 minutes left. I've got my meringue done. My crepe is still in 395 00:23:36,420 --> 00:23:37,420 the fridge. 396 00:23:37,460 --> 00:23:38,620 I'm just hanging out this pan. 397 00:23:39,020 --> 00:23:40,940 Just currently working on my curd still. 398 00:23:41,300 --> 00:23:45,160 This curd is going to go throughout each layer of the crepe cake, and I'm hoping 399 00:23:45,160 --> 00:23:48,760 that it will have a lot of yuzu flavour, but will also be quite tart. 400 00:23:49,320 --> 00:23:53,720 But I'm realising that the yuzu, it's not exactly like a lemon like I thought. 401 00:23:53,880 --> 00:23:54,880 Whoa. 402 00:23:55,600 --> 00:24:00,580 I'm using so many yuzus into this curd, and it's only given me like an eighth of 403 00:24:00,580 --> 00:24:01,580 a cup of juice. 404 00:24:02,580 --> 00:24:05,840 It's not quite what I expected. It's not as lemony as I thought. It's a lot 405 00:24:05,840 --> 00:24:06,840 sweeter. 406 00:24:07,160 --> 00:24:08,280 There's like no juice in it. 407 00:24:10,020 --> 00:24:11,520 I haven't started cooking my crepe. 408 00:24:12,080 --> 00:24:13,900 My curd is nowhere near where it needs to be. 409 00:24:14,200 --> 00:24:16,740 And I still need 10 to 15 minutes to construct this thing. 410 00:24:19,200 --> 00:24:23,520 I have my curd on the stove top and I take my eyes off of it for a minute. 411 00:24:27,020 --> 00:24:28,640 I look back and... 412 00:24:30,350 --> 00:24:32,190 That is not right, looks like scrambled eggs. 413 00:24:34,150 --> 00:24:40,410 If I ruin the only yuzu element on my dish, there's yuzu curd, my whole dish 414 00:24:40,410 --> 00:24:41,410 will be in shambles. 415 00:24:41,990 --> 00:24:42,990 Ah. 416 00:24:52,970 --> 00:24:54,170 Well, good starter pack. 417 00:24:58,280 --> 00:25:00,800 How are we? Good, how are you? Good. Are we sending it? 418 00:25:01,120 --> 00:25:02,120 I'm trying. Yeah. 419 00:25:02,300 --> 00:25:03,300 What are we going to do? 420 00:25:03,340 --> 00:25:08,240 I'm planning on making something like a sous-vide filled tortellini with a 421 00:25:08,240 --> 00:25:09,240 caramelised onion broth. 422 00:25:11,560 --> 00:25:17,920 I want to know the flavour of the filling. Like, what are you doing for 423 00:25:17,920 --> 00:25:21,900 that? So this is just going to be split down until it's translucent almost, not 424 00:25:21,900 --> 00:25:25,460 caramelised. It's basically just really sweet onion fillings. That's what I 425 00:25:25,460 --> 00:25:26,800 want. Seasoned really well. 426 00:25:27,120 --> 00:25:30,000 So if that's sweet, then what's the broth going to be? So the broth's going 427 00:25:30,000 --> 00:25:32,440 to have a bit of that caramelized sweetness, but also a bit of brightness 428 00:25:32,440 --> 00:25:35,460 from the vinegar. Okay. And then that's where you've got the char, so a bit of 429 00:25:35,460 --> 00:25:38,120 bitterness in it as well. Yep. So I think that's going to be your challenge, 430 00:25:38,140 --> 00:25:44,260 is to really make an obvious difference between the filling and the broth. 431 00:25:44,320 --> 00:25:45,099 That's what I'm getting at. 432 00:25:45,100 --> 00:25:46,740 I'm looking forward to seeing this one come together. 433 00:25:47,460 --> 00:25:48,460 Good luck. Good luck, Aaron. 434 00:25:49,920 --> 00:25:54,200 After that bench visit from Poe and Andy, I feel quite concerned about being 435 00:25:54,200 --> 00:25:55,200 able to... 436 00:25:55,710 --> 00:25:59,250 distinguish between the filling of my tortellini and the broth. 437 00:26:00,390 --> 00:26:06,010 But also, Vinny's in front of me doing an onion pasta. 438 00:26:06,430 --> 00:26:07,470 You've just got to love onions. 439 00:26:07,950 --> 00:26:12,090 He's such a strong cook, knows flavors so well, and he's Italian. 440 00:26:13,810 --> 00:26:17,030 It could very well come down to the battle of the pastas and onions here 441 00:26:17,030 --> 00:26:18,090 with the top dish. 442 00:26:18,310 --> 00:26:20,670 I need to think of a way to incorporate 443 00:26:21,560 --> 00:26:25,060 Something in the filling or maybe the broth that can really make it stand 444 00:26:25,060 --> 00:26:26,060 apart. 445 00:26:28,140 --> 00:26:33,400 I mean, winning immunity will be huge. So I'm making sure that I'm adding a lot 446 00:26:33,400 --> 00:26:36,760 of different elements to the broth. So I've got white pepper, I've got charred 447 00:26:36,760 --> 00:26:39,900 onion, caramelized onion. I'm using the skins as well to give it a bit of a 448 00:26:39,900 --> 00:26:41,580 color difference and make sure that that's highlighted. 449 00:26:44,780 --> 00:26:48,580 And I'm thinking of doing some sort of pickled onion petal and charred onion 450 00:26:48,580 --> 00:26:49,880 petal just on the top. 451 00:26:50,320 --> 00:26:53,540 Just add a little differential and different flavour of the onion. 452 00:26:56,900 --> 00:27:01,660 I haven't tasted it all. I've tasted the individual parts, but I will try and see 453 00:27:01,660 --> 00:27:02,660 if all of it works together. 454 00:27:06,580 --> 00:27:07,419 Coming along. 455 00:27:07,420 --> 00:27:09,480 Just need to let it reduce as long as possible, I think. 456 00:27:11,560 --> 00:27:14,780 I've got my pasta done. My ricotta has just finished. 457 00:27:15,880 --> 00:27:17,500 The broth now, I think... 458 00:27:17,740 --> 00:27:21,200 I'm getting to the point where I need to actually start seasoning it up and 459 00:27:21,200 --> 00:27:22,600 tasting it and balancing. 460 00:27:23,620 --> 00:27:26,220 There is a lot to do here all at the same time. 461 00:27:26,700 --> 00:27:30,220 I'm putting together all the elements of my caramelised onion agnolotti with my 462 00:27:30,220 --> 00:27:31,220 charred onion broth. 463 00:27:31,260 --> 00:27:35,480 I have a clear vision of what I want to do, and I'm actually taking the time to 464 00:27:35,480 --> 00:27:38,500 think about each individual element and how they're going to taste. 465 00:27:39,080 --> 00:27:42,280 The broth has a nice charred bitterness to it, so I'm just going to balance that 466 00:27:42,280 --> 00:27:46,340 with a little bit of brightness, a little bit of sugar. 467 00:27:52,990 --> 00:27:56,490 Mmm. Okay. The flavours of the onion really come out and the chardness is 468 00:27:56,490 --> 00:27:57,490 really, really cool. 469 00:27:59,030 --> 00:28:00,030 That is banging. 470 00:28:00,290 --> 00:28:04,110 I'm really, really happy, but I feel like it needs a little bit more. 471 00:28:04,650 --> 00:28:06,790 Something that's going to give it that wow factor. 472 00:28:07,270 --> 00:28:09,010 I'm going to do some burnt onion petals. 473 00:28:09,350 --> 00:28:13,550 The chard petals are kind of the bridging element between my broth and my 474 00:28:13,550 --> 00:28:14,550 pasta. 475 00:28:14,830 --> 00:28:18,490 They're going to be sweet from a sweet and sour glaze, but also have a little 476 00:28:18,490 --> 00:28:21,730 edge of char, which is going to bridge together the charred broth with the 477 00:28:21,730 --> 00:28:22,669 sweet filling. 478 00:28:22,670 --> 00:28:26,370 I definitely feel like I'm onto a good dish here today. 479 00:28:26,670 --> 00:28:30,990 I hope that I've done enough in terms of flavors here to make the better onion 480 00:28:30,990 --> 00:28:34,830 pasta. So now I'll roll out my pasta, get it filled. 481 00:28:35,370 --> 00:28:41,790 I've got my onions, which are cooked perfectly, and plate up. 482 00:28:45,000 --> 00:28:46,360 Yuzu every second. 483 00:28:46,580 --> 00:28:47,980 15 minutes to go. 484 00:28:48,340 --> 00:28:49,340 Yes. 485 00:28:57,480 --> 00:28:58,480 Oh, yeah. 486 00:28:59,800 --> 00:29:00,800 That's better. 487 00:29:01,080 --> 00:29:04,800 This challenge is definitely proving a lot harder than I originally thought. 488 00:29:05,460 --> 00:29:07,180 I'm just working on my yuzu curd. 489 00:29:07,380 --> 00:29:08,640 It's going to go in the fret cake. 490 00:29:08,940 --> 00:29:12,740 And because I couldn't get much juice out of the yuzu, I'm trying to just use 491 00:29:12,740 --> 00:29:16,610 this. but I really need the juice to make sure that eggs don't curdle in my 492 00:29:16,610 --> 00:29:20,730 curd. It's a lot kind of thicker and a bit scrambled eggy. I don't have any 493 00:29:20,730 --> 00:29:23,870 more eggs in the mystery box, and I've used the juice of like 10 yuzu. 494 00:29:24,430 --> 00:29:27,050 I can't start this thing again. I just have to make do with what I got. 495 00:29:28,830 --> 00:29:30,010 All right, let's do this. 496 00:29:30,350 --> 00:29:33,910 I've just sieved it, got it to the right texture, and in terms of flavor, I'm 497 00:29:33,910 --> 00:29:38,150 going to adjust the fresh yuzu zest once it's cooled down so I get as much of a 498 00:29:38,150 --> 00:29:41,610 kind of zesty fragrance because I just can't seem to get much flavor out of 499 00:29:41,610 --> 00:29:43,910 them. To be honest, I've had a gulf of elimination. 500 00:29:44,530 --> 00:29:47,890 I'm going to pick myself back up and think about the dish in front of me. 501 00:29:48,790 --> 00:29:52,190 And I'm hoping that today's the day where it can all just come together at 502 00:29:52,190 --> 00:29:55,950 the right time onto the plate and I can get my spot up and again. 503 00:29:56,570 --> 00:29:57,570 Keep pushing, eh? 504 00:30:01,910 --> 00:30:08,630 I spiralised the beetroot, but I'm thinking there's no point having roasted 505 00:30:08,630 --> 00:30:10,950 beetroot and spiralised beetroot on the plate. 506 00:30:11,360 --> 00:30:12,360 It doesn't make a whole lot of sense. 507 00:30:12,720 --> 00:30:17,560 All right, come on. So I heat up some oil and put spiralized beetroot in the 508 00:30:17,560 --> 00:30:18,560 oil to fry. 509 00:30:19,200 --> 00:30:22,000 Um, I don't have a whole lot of time. 510 00:30:23,000 --> 00:30:24,000 I'm pretty nervous. 511 00:30:25,080 --> 00:30:26,080 Oh, boy. 512 00:30:26,600 --> 00:30:28,040 My rough part isn't done. 513 00:30:28,880 --> 00:30:32,240 I don't know how this plate's going to come together yet because I'm still 514 00:30:32,240 --> 00:30:35,900 testing all my elements. I'm not sure how they're all going to taste. 515 00:30:37,940 --> 00:30:40,620 Tell me you've got a plan. Don't make that face. Tell me you've got a plan. 516 00:30:41,060 --> 00:30:43,440 I still don't fully have a plan. 517 00:30:44,120 --> 00:30:45,120 I'll be honest. 518 00:30:46,860 --> 00:30:51,420 I've got a dressing from the roasted beetroot juices. For what? 519 00:30:52,660 --> 00:30:54,220 That's going to go on top. 520 00:30:54,520 --> 00:30:55,520 Of what? 521 00:30:59,900 --> 00:31:03,720 That's going to go on... Well, I'm going to dress the plate with it. 522 00:31:04,500 --> 00:31:05,500 I think you've got to... 523 00:31:06,940 --> 00:31:10,180 You've got to focus on the things you know are definitely going to be there. 524 00:31:10,280 --> 00:31:13,020 Yes. Because you need to allow time to plate and balance. Yeah. 525 00:31:13,640 --> 00:31:14,640 Yeah, this is true. 526 00:31:15,160 --> 00:31:16,260 I know there's going to be ricotta. 527 00:31:16,460 --> 00:31:17,620 I know there's going to be beef. 528 00:31:18,020 --> 00:31:20,620 All right. You got this. You're good, Pedro. You're good. You can do it. 529 00:31:21,320 --> 00:31:22,320 All righty. 530 00:31:23,060 --> 00:31:25,200 Go. Remember the stars that you're shooting for? 531 00:31:26,120 --> 00:31:31,120 Yes. Yeah, the stars are feeling far, far away. I don't know, but I'm 532 00:31:31,120 --> 00:31:32,440 experimenting until the bitter end. 533 00:31:46,720 --> 00:31:49,960 five minutes, and I'm just about to start frying my crullers. 534 00:31:50,420 --> 00:31:51,720 It's going to get a little tight, I think. 535 00:31:52,000 --> 00:31:53,380 We'll be glazing for the last second. 536 00:31:54,360 --> 00:31:55,920 It is hectic right now. 537 00:31:57,000 --> 00:32:01,480 I love a cruller, but I think I like learning that they're really hard to 538 00:32:01,480 --> 00:32:03,360 make. Yeah, I'm feeling stressed for sure. 539 00:32:03,920 --> 00:32:07,040 Finally, I've got my piping bag set up properly and the dough is coming out 540 00:32:07,040 --> 00:32:11,660 really nicely, but time is ticking away and I'm starting to feel a bit stressed. 541 00:32:14,320 --> 00:32:16,590 Bye. I still have to fry my doughnuts. 542 00:32:18,870 --> 00:32:20,470 Yes, you're concerned. I'm concerned. 543 00:32:21,070 --> 00:32:24,190 What are the chances that neither of them have cooked their doughnuts? Yeah. 544 00:32:24,270 --> 00:32:25,750 Five minutes ago. 545 00:32:26,630 --> 00:32:27,630 Crazy. 546 00:32:28,730 --> 00:32:32,230 They are at the exact same point in their quest. 547 00:32:34,410 --> 00:32:35,950 Where did all that time go? 548 00:32:36,900 --> 00:32:42,740 I'm trying to jump between cruller making and caramel making. My caramel 549 00:32:42,740 --> 00:32:45,180 is, like, in the process, so it does need a little bit of TLC. 550 00:32:45,940 --> 00:32:48,320 Annabelle is just not even... She hasn't even piped yet. 551 00:32:48,520 --> 00:32:49,520 Oh, no. 552 00:32:53,620 --> 00:32:54,499 She has. 553 00:32:54,500 --> 00:32:57,060 Has she? Yeah, but I don't know what she's doing. She's just sitting there. 554 00:32:57,960 --> 00:32:58,960 She's firing her head. 555 00:33:06,969 --> 00:33:09,870 Get the doughnuts in the oil. 556 00:33:10,490 --> 00:33:11,490 Yeah. 557 00:33:12,590 --> 00:33:16,530 Four minutes to go in my experience, crullers need a low temperature at about 558 00:33:16,530 --> 00:33:18,470 150 degrees for a couple of minutes. 559 00:33:19,090 --> 00:33:21,190 Crank the oil up and then fry them at about 180. 560 00:33:22,350 --> 00:33:24,550 And I'm like, I don't have time for this. 561 00:33:25,510 --> 00:33:26,510 Potato bell. 562 00:33:27,150 --> 00:33:28,150 Nay. 563 00:33:35,110 --> 00:33:36,110 Oh, my God. 564 00:33:37,879 --> 00:33:39,180 This is a crawler catastrophe. 565 00:33:46,420 --> 00:33:47,420 I'm freaking out. 566 00:33:48,000 --> 00:33:50,360 Less than five minutes to go. 567 00:33:51,800 --> 00:33:55,700 My crawlers are still in the fryer and I will not be taking them out until there 568 00:33:55,700 --> 00:33:56,720 are two seconds to go. 569 00:33:57,300 --> 00:33:59,320 But my ice cream tastes really good. 570 00:33:59,520 --> 00:34:01,300 My jam is ready to be rippled through. 571 00:34:02,280 --> 00:34:06,420 My beetroot caramel is like this beautiful sort of maroon colour. 572 00:34:06,820 --> 00:34:08,860 I've got my pickled beetroot. All right. 573 00:34:10,620 --> 00:34:13,560 The one thing that makes me feel better about the fact that I don't have my 574 00:34:13,560 --> 00:34:15,460 crullers fried is that neither does Caspar. 575 00:34:17,659 --> 00:34:21,040 At this point, I've just got to cross my fingers and hope that one of the 576 00:34:21,040 --> 00:34:23,100 crullers is cooked enough for me to serve today. 577 00:34:23,600 --> 00:34:24,880 It's going to get a little tight, I think. 578 00:34:25,440 --> 00:34:27,159 Yeah, I'm feeling stressed for sure. Yeah. 579 00:34:27,560 --> 00:34:28,560 Oh, my God. 580 00:34:31,630 --> 00:34:33,870 My broth is turning out beautifully. 581 00:34:34,070 --> 00:34:35,690 Every other element is in its place. 582 00:34:35,909 --> 00:34:37,590 At this point, I'm feeling pretty good. 583 00:34:37,989 --> 00:34:41,050 What I need to do now is hone in and focus on the tortellini. 584 00:34:41,409 --> 00:34:46,770 It's very fiddly work, actually, working with pasta and then a wet filling and 585 00:34:46,770 --> 00:34:48,090 making sure that everything's sealed. 586 00:34:48,770 --> 00:34:52,409 I'm being really careful to pinch everything to make sure it's all sealed, 587 00:34:52,530 --> 00:34:56,130 have it all not leak out and burst. 588 00:34:57,970 --> 00:35:00,390 Looks really good. 589 00:35:03,720 --> 00:35:04,720 Hot, hot, hot. 590 00:35:05,680 --> 00:35:08,760 There's two minutes to go. I'm putting together all the elements of my 591 00:35:08,760 --> 00:35:11,200 caramelized onion agnolotti with my charred onion golem. 592 00:35:12,100 --> 00:35:15,480 I'm feeling really, really good about this dish. I love the clarity of the 593 00:35:15,480 --> 00:35:17,120 broth. I love the shape of the pasta. 594 00:35:18,140 --> 00:35:22,060 I test my pasta. They're starting to float, and I'm happy with how they look. 595 00:35:22,680 --> 00:35:27,340 Next, I check on my onion petals, and they are looking pretty perfect. 596 00:35:27,800 --> 00:35:30,860 They'll give a little pop of sweetness and sourness to my dish. 597 00:35:32,100 --> 00:35:33,100 Let's get this done. 598 00:35:33,260 --> 00:35:35,300 Last push, two minutes to go. 599 00:35:45,680 --> 00:35:51,160 I haven't had time to decide which are my best elements, so I've just got to 600 00:35:51,160 --> 00:35:52,580 throw what I have on the plate. 601 00:35:53,480 --> 00:35:58,220 I've got ricotta, I've got some crispy beetroot, I've got my sauce. 602 00:35:58,740 --> 00:36:00,920 Put my roasted beetroots around. 603 00:36:01,900 --> 00:36:04,280 And then my dress beetroot leaves. 604 00:36:05,420 --> 00:36:06,580 I think it looks good. 605 00:36:07,080 --> 00:36:13,320 But the reality is, this whole cook, I have had no clear idea. 606 00:36:13,860 --> 00:36:17,500 And when I have no clear idea, I don't cook well. 607 00:36:19,760 --> 00:36:20,760 Bring it home. 608 00:36:20,940 --> 00:36:21,940 One minute to go. 609 00:36:31,760 --> 00:36:34,860 Let's do this. The biggest issue at the moment is definitely time. 610 00:36:35,460 --> 00:36:37,200 I'm just starting to construct this cake. 611 00:36:38,600 --> 00:36:42,800 I want it to be nice and tall and fluffy and you get the taste of the crepe and 612 00:36:42,800 --> 00:36:44,180 the beautiful meringue on top. 613 00:36:47,360 --> 00:36:51,200 I'm piping on this curd and it's nowhere near as thick as it needs to be. 614 00:36:52,020 --> 00:36:55,740 And as I'm trying to hold it together, it's just getting squished and smushed 615 00:36:55,740 --> 00:36:57,520 either side like a leaning tower of pizza. 616 00:36:59,080 --> 00:37:00,080 All right. 617 00:37:04,359 --> 00:37:07,820 I'm so disappointed because it's not going to win me immunity. It's not even 618 00:37:07,820 --> 00:37:11,300 going to win me over in the eyes of the judges. It's just going to remind them 619 00:37:11,300 --> 00:37:13,080 why I've been in every elimination so far. 620 00:37:31,240 --> 00:37:34,000 How did you go? I forgot to put my pickle on. Where'd it go? 621 00:37:35,100 --> 00:37:36,100 Damn it. 622 00:37:36,700 --> 00:37:37,700 It's there. 623 00:37:51,460 --> 00:37:52,460 You alright? 624 00:37:53,940 --> 00:37:54,940 Yeah, I'm fine. 625 00:37:55,240 --> 00:37:56,240 What happened? 626 00:37:56,460 --> 00:37:57,460 What's wrong? 627 00:38:00,200 --> 00:38:01,200 What's wrong? 628 00:38:04,540 --> 00:38:05,540 What happened? 629 00:38:06,120 --> 00:38:07,780 I embarrassed myself. 630 00:38:08,220 --> 00:38:09,198 Nah, man. 631 00:38:09,200 --> 00:38:10,440 You didn't embarrass anyone. 632 00:38:11,000 --> 00:38:12,000 You're top six. 633 00:38:14,880 --> 00:38:15,880 Today, 634 00:38:21,080 --> 00:38:25,900 I gave you four single-ingredient mystery boxes, and all you had to do was 635 00:38:25,900 --> 00:38:26,940 cook the top dish. 636 00:38:28,080 --> 00:38:30,040 The first dish we'd love to taste is yours. 637 00:38:30,720 --> 00:38:31,720 Aaron. 638 00:38:34,400 --> 00:38:37,620 I'm feeling pretty good. I think I've done pretty well with the onion today. 639 00:38:39,340 --> 00:38:42,440 I hope I've done enough to get me to that top spot. 640 00:38:43,720 --> 00:38:44,720 Ooh. 641 00:38:47,800 --> 00:38:49,540 That looks stunning, Aaron. It does. 642 00:38:52,000 --> 00:38:53,000 What is it? 643 00:38:54,360 --> 00:38:57,560 An onion tortellini with a charred onion broth. 644 00:38:58,080 --> 00:39:00,380 I've got some lightly pickled onion petals. 645 00:39:00,680 --> 00:39:02,820 I've also got some lightly charred onion petals. 646 00:39:03,940 --> 00:39:08,040 And I've made like a tiny twill with the onion water. 647 00:39:08,420 --> 00:39:09,420 Wow. Okay. 648 00:39:11,120 --> 00:39:14,400 You're not the only onion pasta out there, are you? No, I'm not. 649 00:39:14,960 --> 00:39:15,959 Stare him down. 650 00:39:15,960 --> 00:39:17,540 The Italian or the Chinese? 651 00:39:19,300 --> 00:39:20,900 Do you want to finish it off, mate? Sure. 652 00:39:30,509 --> 00:39:33,050 Okay, okay, let's do that 653 00:39:58,830 --> 00:40:00,650 I can feel you're hitting your stride. 654 00:40:02,950 --> 00:40:06,470 I think the big question today was whether you could get that contrast 655 00:40:06,470 --> 00:40:11,230 between the sweetness of the filling with your broth, which you wanted to be 656 00:40:11,230 --> 00:40:14,750 sort of deep and rich. And you absolutely have done that. That broth, 657 00:40:14,930 --> 00:40:19,030 you've definitely nursed that really carefully and you can taste it. 658 00:40:19,270 --> 00:40:22,110 And I love that little hint of bitterness as well in there. 659 00:40:22,590 --> 00:40:25,670 You're thinking like a chef now. And I really love seeing that. 660 00:40:27,120 --> 00:40:28,600 I thought your pasta work was great. 661 00:40:28,880 --> 00:40:30,260 Mine was cooked perfectly. 662 00:40:30,740 --> 00:40:35,580 The texture of your sous-vide-esque filling was really light and fluffy and 663 00:40:35,580 --> 00:40:42,440 creamy. It's so clear the progression from even just two to four weeks 664 00:40:42,440 --> 00:40:45,080 ago through to the technique in this dish. 665 00:40:45,420 --> 00:40:47,280 It's really beautiful to watch. 666 00:40:47,700 --> 00:40:49,440 You've done an amazing job, mate. 667 00:40:49,860 --> 00:40:53,840 Your broth is very concentrated. I love the colors. I like the fact that you 668 00:40:53,840 --> 00:40:55,280 kept the skin. That's very smart. 669 00:40:56,250 --> 00:40:59,450 Your pasta were impeccable. Thank you. Thank you. 670 00:41:07,470 --> 00:41:11,310 It's such a validating thing for them to say that I'm thinking like a chef. I'm 671 00:41:11,310 --> 00:41:13,490 getting closer to the ideal chef I want to be. 672 00:41:13,690 --> 00:41:14,690 You're up next. 673 00:41:14,770 --> 00:41:15,770 Vinny! 674 00:41:17,330 --> 00:41:18,330 Vinny! 675 00:41:18,970 --> 00:41:23,010 Hearing the feedback from the judges and Aaron's dish, it's definitely a bit 676 00:41:23,010 --> 00:41:26,370 intimidating. I've also made onion pasta with a broth. 677 00:41:27,010 --> 00:41:28,510 Now they have a comparison. 678 00:41:28,730 --> 00:41:32,690 If my dish doesn't deliver on flavour, I don't think I'll be in with a chance at 679 00:41:32,690 --> 00:41:33,690 top dish. 680 00:41:38,930 --> 00:41:39,930 Vinny! 681 00:41:51,950 --> 00:41:55,190 You had four ingredients to choose from and you went with the humble onion. 682 00:41:55,530 --> 00:41:56,530 Yep. Why? 683 00:41:56,990 --> 00:41:59,210 Every time we have a mystery box challenge, I'm always like, where's the 684 00:41:59,210 --> 00:42:03,110 onion? And I feel like it was there today, so we've got to go for it. 685 00:42:03,590 --> 00:42:04,750 And what did you do with them? 686 00:42:05,010 --> 00:42:09,650 I did a caramelised onion agnolotti with a charred onion brodo. 687 00:42:10,890 --> 00:42:16,390 I'm loving these. I kind of really caramelised, glazed up petals on top. 688 00:42:16,510 --> 00:42:19,630 They're not so uniform, but my gosh, if that doesn't taste good, I'd be very 689 00:42:19,630 --> 00:42:20,630 surprised. 690 00:42:20,750 --> 00:42:22,770 Looks really like a very comforting bowl of food. 691 00:42:40,730 --> 00:42:41,730 So Vinny. 692 00:42:44,250 --> 00:42:48,850 We've actually opened up the different personality of what onion can offer. 693 00:42:49,569 --> 00:42:50,569 It's translucent. 694 00:42:51,110 --> 00:42:52,770 It's very tasty. It's concentrated. 695 00:42:53,070 --> 00:42:54,070 It's sweet. 696 00:42:54,690 --> 00:42:55,690 I'm very pleased. 697 00:42:56,030 --> 00:42:57,030 I love it. 698 00:42:57,910 --> 00:42:58,910 Well done. Thank you. 699 00:42:59,470 --> 00:43:02,990 The filling was lovely, and I think the thinness of the pasta was really lovely. 700 00:43:04,490 --> 00:43:09,910 Your brodo has this really deep onion flavour, and you've really played with 701 00:43:09,910 --> 00:43:12,570 that agrodolce and kind of pushed it right to the edge, which is really 702 00:43:12,570 --> 00:43:18,100 lovely. You've gotten a lot of flavour into that dish. There is a beautiful 703 00:43:18,100 --> 00:43:20,160 sweetness across all of your elements. 704 00:43:21,080 --> 00:43:23,660 Lovely umami and brownness in that broth. 705 00:43:24,040 --> 00:43:27,740 And those little bits that Andy was looking forward to, definitely the 706 00:43:27,740 --> 00:43:29,460 highlight. Nearly all bloody gone. 707 00:43:30,660 --> 00:43:32,080 Well, if Duwanda can play. 708 00:43:33,640 --> 00:43:37,320 Love the little char on there. I actually, I like the smoothness of the 709 00:43:37,320 --> 00:43:38,320 filling as well. 710 00:43:38,720 --> 00:43:42,200 I really feel like this bowl of food displays how far you've come in the 711 00:43:42,200 --> 00:43:43,200 competition, right? 712 00:43:43,420 --> 00:43:47,180 For you to do that with one ingredient, I just don't feel like that's something 713 00:43:47,180 --> 00:43:50,160 that you could have done at the start of the competition, not even close. 714 00:43:50,440 --> 00:43:54,120 It would have been hard and fast, caramelized, like really rough around 715 00:43:54,120 --> 00:43:56,380 the edges, but that's just got a real... 716 00:43:56,960 --> 00:44:00,400 smoothness, like in terms of flavour about that puree inside. 717 00:44:01,180 --> 00:44:05,660 And then I love the addition of those chard and glaze with the onions with the 718 00:44:05,660 --> 00:44:08,540 brown butter. Pretty epic, mate. Well done. Thank you. 719 00:44:11,160 --> 00:44:16,240 I feel really proud of the dish that I've made today. It's just a reflection 720 00:44:16,240 --> 00:44:19,920 of everything I've learnt and how far I've actually come in this competition. 721 00:44:20,240 --> 00:44:22,840 I do feel like I'm in with a chance at top dish. 722 00:44:23,080 --> 00:44:24,080 Petro! 723 00:44:27,620 --> 00:44:30,220 Today I just experimented with everything. 724 00:44:30,560 --> 00:44:33,540 Looking a little more rustic than refined as I would have liked. 725 00:44:34,140 --> 00:44:38,880 But sometimes you do have to do something maybe more basic but with 726 00:44:38,880 --> 00:44:39,880 amazing flavour. 727 00:44:41,200 --> 00:44:42,880 I just hope that it tastes good. 728 00:44:49,600 --> 00:44:51,740 You've got a beautiful colour out of that sauce. 729 00:44:55,600 --> 00:45:00,580 chose beetroot and this dish is called beetroot and whey. 730 00:45:01,880 --> 00:45:08,360 So I've got some roasted beetroots, some ricotta, fried beetroot chips, some of 731 00:45:08,360 --> 00:45:11,920 the beetroot leaves that are dressed in a beetroot vinaigrette and I've got a 732 00:45:11,920 --> 00:45:13,180 beetroot and whey sauce. 733 00:45:36,940 --> 00:45:40,840 I think you've done a pretty good job, mate. Well done. 734 00:45:41,940 --> 00:45:43,380 You made your own cheese. 735 00:45:44,320 --> 00:45:48,620 The color of your reduction is just perfect. It's not bitter. And what 736 00:45:48,620 --> 00:45:55,340 you've done with tact is to retain the balance 737 00:45:55,340 --> 00:45:59,660 between the earthiness and the sweetness of the beetroot. 738 00:46:00,640 --> 00:46:03,520 Your best element is the sauce. 739 00:46:04,279 --> 00:46:07,840 That's beautiful. That's amazing that you got that purity of the beetroot 740 00:46:07,840 --> 00:46:11,500 sweetness in that sauce, but I don't feel like you got the best out of all 741 00:46:11,500 --> 00:46:12,760 the ingredients on the plate. 742 00:46:13,120 --> 00:46:15,540 It does taste a little bit lackluster. 743 00:46:15,900 --> 00:46:20,700 The flavor overall is just very mellow. You're not getting the full earthiness 744 00:46:20,700 --> 00:46:23,360 or sweetness out of the beetroot in any of your elements. 745 00:46:23,940 --> 00:46:28,840 Had you started off the cook with a really clear idea, I think you would 746 00:46:28,840 --> 00:46:31,860 have got there because we know how good you are, but definitely wasn't your best 747 00:46:31,860 --> 00:46:32,860 day. 748 00:46:37,580 --> 00:46:42,980 I went to shoot for the stars today, but Mr Mark, I think I'm going to take all 749 00:46:42,980 --> 00:46:47,320 my learnings into the next cook and really try to knock that one out of the 750 00:46:47,320 --> 00:46:50,040 park. Next up, please, Annabelle. 751 00:46:53,960 --> 00:46:56,640 I am pretty stressed. 752 00:46:57,720 --> 00:47:02,220 I don't know if my crawler is hooked. I know I cranked that oil temp up. 753 00:47:05,040 --> 00:47:06,040 Regardless. 754 00:47:06,320 --> 00:47:07,880 I'm very determined to meet Casper today. 755 00:47:24,320 --> 00:47:27,400 Camel, darling. Yeah, it's intense. 756 00:47:35,850 --> 00:47:38,370 You don't want to put the two little bits of pickle on top anyway? 757 00:47:42,330 --> 00:47:43,330 Oh, not too much. 758 00:47:45,810 --> 00:47:46,729 Nailed it. 759 00:47:46,730 --> 00:47:48,690 Finger nailed it. Oh, my God. 760 00:47:50,470 --> 00:47:53,670 Annabelle, you've chosen beetroot. 761 00:47:53,970 --> 00:47:54,970 What did you make? 762 00:47:55,290 --> 00:47:57,590 I made a beetroot cruller. 763 00:47:57,970 --> 00:48:01,530 So I've done a choux pastry that I fried. 764 00:48:02,360 --> 00:48:08,160 A buttermilk ice cream with some roasted beetroot jam swirled through it. And 765 00:48:08,160 --> 00:48:11,640 then I've made a beetroot caramel. And then I think there's two pieces of 766 00:48:11,640 --> 00:48:14,580 pickled beetroot stem that made it all right. 767 00:48:15,320 --> 00:48:19,680 And then one of the beetroot leaves that I fried. 768 00:48:20,600 --> 00:48:21,600 Fabulous. 769 00:48:35,820 --> 00:48:38,800 I think that this had potential for top dish. 770 00:48:39,840 --> 00:48:45,740 I bloody loved the ice cream. The texture was so delicious. 771 00:48:46,100 --> 00:48:51,080 But then I feel like the biggest mistake was what the dish was based around, and 772 00:48:51,080 --> 00:48:52,080 that's the cruller. 773 00:48:52,780 --> 00:48:58,000 It's just that oily flavour. It just really got in the road of the genius 774 00:48:58,000 --> 00:48:59,220 that you had in the bowl. 775 00:48:59,500 --> 00:49:02,740 And that for me was sourness, earthiness, sweetness and bitterness. 776 00:49:03,100 --> 00:49:05,280 all kind of doing their thing at the same time. 777 00:49:05,740 --> 00:49:07,520 Your color, I'm very satisfied. 778 00:49:07,800 --> 00:49:10,040 It's light, crispy, colored. 779 00:49:10,540 --> 00:49:12,440 Your creme anglaise is cooked perfectly. 780 00:49:12,880 --> 00:49:14,840 The caramel to start, perfect. 781 00:49:15,220 --> 00:49:19,380 The sweetness, the rawness, the earthiness of the beetroot and convert 782 00:49:19,380 --> 00:49:22,160 it to a dessert is a big job. 783 00:49:22,680 --> 00:49:28,660 And what you produce is just an harmony of beetroots. 784 00:49:29,100 --> 00:49:30,140 Thank you. Well done. 785 00:49:30,740 --> 00:49:31,740 Well done. 786 00:49:35,190 --> 00:49:36,470 Okay, next one, please. 787 00:49:36,910 --> 00:49:37,910 Casper. 788 00:49:40,030 --> 00:49:41,030 Today, 789 00:49:42,430 --> 00:49:45,570 I think maybe Annabelle and I were having a little bit too much fun. 790 00:49:46,230 --> 00:49:48,570 I'm just a bit worried that my acrylics still pour inside. 791 00:49:56,570 --> 00:49:57,570 Nice. 792 00:50:01,000 --> 00:50:04,460 So can I ask you, Casper, can you give us all the elements on your dish, 793 00:50:04,500 --> 00:50:05,500 please? 794 00:50:05,520 --> 00:50:10,740 So Cruella is just like a plain one. And then we've got candied yuzu peel, then a 795 00:50:10,740 --> 00:50:14,300 yuzu jam, and then I did like a salted yuzu glaze on the Cruella too. 796 00:50:14,720 --> 00:50:19,820 And then on the side, the anglaise is a like really heavy toasted white pepper. 797 00:50:20,580 --> 00:50:21,580 White pepper. 798 00:50:21,820 --> 00:50:22,820 Interesting. 799 00:50:40,970 --> 00:50:47,430 Kaspar, that yuzu jam, like dynamite, such a clever idea. And it fits so well 800 00:50:47,430 --> 00:50:48,510 with yuzu, that technique. 801 00:50:48,730 --> 00:50:49,970 They learnt the pressure test. 802 00:50:50,690 --> 00:50:56,310 The texture of the onglaze is like dialed. The cruller is raw. 803 00:50:58,770 --> 00:50:59,990 Which I didn't expect. 804 00:51:00,810 --> 00:51:02,670 Yeah. Did you know that? 805 00:51:03,850 --> 00:51:08,430 I had. So I think where Annabelle and I might have differed. 806 00:51:08,720 --> 00:51:13,080 I think I got mine in just a bit earlier, but I did mine at a lower temp. 807 00:51:13,280 --> 00:51:16,880 Ah. Yeah. So I was like, I wanted to give it a bit more time to hopefully dry 808 00:51:16,880 --> 00:51:19,060 up and not puff up. Yeah, to get that. 809 00:51:19,420 --> 00:51:22,300 Yeah. Yeah. So then it ends up being a bit raw. 810 00:51:23,120 --> 00:51:27,460 Kath Barb, when I closed my eyes and I tasted that dish, flavour-wise, I found 811 00:51:27,460 --> 00:51:28,460 it really delicious. 812 00:51:29,700 --> 00:51:33,900 But I did love that, yeah, beautiful floral perfume that you get from white 813 00:51:33,900 --> 00:51:36,580 pepper. But texturally, there were some strange things happening. 814 00:51:37,360 --> 00:51:40,180 I was like, what does this make me think of? And it's a bread and butter pudding. 815 00:51:40,400 --> 00:51:41,400 Yeah, that too. 816 00:51:41,560 --> 00:51:44,000 Yeah, which is not what you want. 817 00:51:44,560 --> 00:51:45,580 Everything but the cooler. 818 00:51:47,120 --> 00:51:48,120 Thank you. 819 00:51:51,160 --> 00:51:53,180 Next dish we'd love to taste is Loops. 820 00:51:54,520 --> 00:51:55,960 Go, Loopy. Go, mate. 821 00:51:57,260 --> 00:52:00,140 I just had a shocker today. 822 00:52:01,000 --> 00:52:02,600 Everything went wrong from the start. 823 00:52:04,380 --> 00:52:07,380 Every single cook, I'm trying to prove to the judges why I should still be 824 00:52:07,380 --> 00:52:08,380 here. 825 00:52:09,420 --> 00:52:11,340 And putting up a dish like that today. 826 00:52:16,260 --> 00:52:17,260 It's just devastating. 827 00:52:27,080 --> 00:52:28,080 No. 828 00:52:33,130 --> 00:52:34,130 You look super upset. 829 00:52:35,810 --> 00:52:39,270 I just had an absolute disaster today. 830 00:52:39,930 --> 00:52:44,490 I feel like I worked so hard today wearing a white apron and to still be 831 00:52:44,490 --> 00:52:45,490 here last week. 832 00:52:45,670 --> 00:52:50,130 And then to prove you guys right that you made the right decision, I'm just 833 00:52:50,130 --> 00:52:52,150 going to put that up, which is just disgraceful. 834 00:52:54,290 --> 00:52:57,270 I was definitely pretty stuck today. 835 00:52:57,690 --> 00:52:59,950 And the yuzu, I just treat it like a lemon. 836 00:53:00,170 --> 00:53:01,170 Yeah. 837 00:53:01,740 --> 00:53:04,100 The more I use it, I just realise it's not really like one. 838 00:53:04,340 --> 00:53:07,140 Yeah. And it also has, like, zero juice. 839 00:53:07,420 --> 00:53:08,700 You couldn't get enough yuzu? 840 00:53:10,480 --> 00:53:12,680 Like, there was plenty out the front of the room, no? 841 00:53:13,060 --> 00:53:14,400 I used, like, ten. 842 00:53:16,300 --> 00:53:18,060 And then everything just fell apart. 843 00:53:19,520 --> 00:53:22,740 It's meant to be a yuzu meringue crepe cake. 844 00:53:25,260 --> 00:53:26,260 Shall we taste? 845 00:53:42,250 --> 00:53:45,390 a good friend of mine who used to stand next to me on this panel used to say, do 846 00:53:45,390 --> 00:53:49,110 you want it soft and fluffy or do you want it hard and real? 847 00:53:49,350 --> 00:53:50,350 Feedback. 848 00:53:51,090 --> 00:53:52,090 Maybe no. 849 00:53:52,750 --> 00:53:59,690 I was hoping you'd say that because I know that you're really upset and 850 00:53:59,690 --> 00:54:01,870 I'm just giving you some tough love. 851 00:54:04,090 --> 00:54:05,470 There were 50 users. 852 00:54:07,950 --> 00:54:13,030 And I just feel to say that you used 10 and didn't get enough juice, I just feel 853 00:54:13,030 --> 00:54:14,210 like that's not taking the responsibility. 854 00:54:19,110 --> 00:54:23,070 Like, you know, when you make mistakes in this kitchen, the only thing that you 855 00:54:23,070 --> 00:54:27,350 can do is own up, assess what you did, and then move forward. 856 00:54:29,030 --> 00:54:33,250 And so I just want you to be real about this and know where you went wrong. 857 00:54:33,330 --> 00:54:34,330 That's why I asked you. 858 00:54:34,450 --> 00:54:35,730 And just take it on the chin. 859 00:54:36,410 --> 00:54:40,130 But then what will make me really upset is if you walk back in here tomorrow 860 00:54:40,130 --> 00:54:42,150 with a black apron on and you're not yourself again. 861 00:54:42,450 --> 00:54:47,530 Because when you're like this, you do not cook well. So that was a tough day. 862 00:54:47,910 --> 00:54:52,350 I've had tough days in here. Poe's had tough days in here. You are only judged 863 00:54:52,350 --> 00:54:56,510 on how you return through those doors the next day. So head up. 864 00:54:56,870 --> 00:54:57,870 Thanks, Andy. 865 00:54:58,010 --> 00:55:01,730 Luke, you won't believe this, but actually take quite nice. 866 00:55:02,610 --> 00:55:04,290 There's a nice little chew on the crepe. 867 00:55:05,020 --> 00:55:06,460 You can definitely taste the yuzu. 868 00:55:07,100 --> 00:55:09,540 Not as sharp as it should be, as a curd should be. 869 00:55:10,380 --> 00:55:13,260 Obviously the meringue has collapsed, so there's not much going on there, but it 870 00:55:13,260 --> 00:55:16,560 does add a nice sweetness that was needed because the yuzu's not punching 871 00:55:16,560 --> 00:55:17,560 very hard. 872 00:55:18,120 --> 00:55:21,880 I guess, like, the thing about a mystery box is the whole point of it is you have 873 00:55:21,880 --> 00:55:25,040 to make do, maximise the use of your staples. 874 00:55:25,460 --> 00:55:28,820 So you do have to, like, calculate quite precisely when you only have a certain 875 00:55:28,820 --> 00:55:31,600 amount, like, of the eggs, to know where to put it. 876 00:55:31,860 --> 00:55:33,620 And I think that is an experience thing. 877 00:55:35,120 --> 00:55:36,120 Yeah. Yeah. 878 00:55:38,120 --> 00:55:42,400 He really got me down flat, and I'm hoping that I can just pick myself up 879 00:55:42,400 --> 00:55:43,420 and be ready to go for tomorrow. 880 00:55:44,280 --> 00:55:45,280 All right. 881 00:55:49,800 --> 00:55:52,240 This week, it's the sprint to the final. 882 00:55:52,780 --> 00:55:56,620 And each day, us judges are taking it in turns to set the challenge. 883 00:55:57,500 --> 00:55:59,220 Today, I got to have a little fun. 884 00:55:59,560 --> 00:56:01,720 You had four ingredients to choose from. 885 00:56:02,800 --> 00:56:06,420 and had to bring one to life with your trusty underbench staple. 886 00:56:06,840 --> 00:56:12,280 Take out top dish, and you'll earn yourself a one-way ticket straight into 887 00:56:12,280 --> 00:56:13,280 the top five. 888 00:56:14,080 --> 00:56:19,000 Winning would be unreal. To be the first in the top five is no small feat 889 00:56:19,000 --> 00:56:20,640 whatsoever. Came down. 890 00:56:21,800 --> 00:56:23,660 The Battle of the Onion Pastas. 891 00:56:24,900 --> 00:56:27,440 V versus Aaron. Let's go. 892 00:56:28,300 --> 00:56:30,640 Sitting. You're feeling it was smooth. 893 00:56:31,290 --> 00:56:33,490 full of caramelised onion sweetness. 894 00:56:34,170 --> 00:56:40,650 While Aaron, your broth, full of depth, celebrated the complexity of onion. 895 00:56:41,430 --> 00:56:45,770 They're all hinged on which dish each of us would eat again. 896 00:56:49,010 --> 00:56:51,990 Which means, Vinnie, you interview! 897 00:57:01,040 --> 00:57:02,320 I couldn't keep eating the Italian. 898 00:57:03,480 --> 00:57:06,280 I wouldn't have been able to go home, mate. 899 00:57:09,680 --> 00:57:14,860 Vinny, you are claiming the first place on the top five. 900 00:57:15,200 --> 00:57:16,200 Well done. 901 00:57:18,000 --> 00:57:20,440 This is honestly a dream come true. 902 00:57:20,920 --> 00:57:25,160 With an onion. 903 00:57:25,660 --> 00:57:27,060 Can you believe that? 904 00:57:28,020 --> 00:57:33,120 Now that... We're in the top five. The next goal is MasterChef winner of 2026. 905 00:57:34,320 --> 00:57:39,120 Right. Let me remind you that tomorrow is an elimination. 906 00:57:40,020 --> 00:57:44,460 I can't tell you what it is, but what I can say, 907 00:57:45,760 --> 00:57:50,380 it's been set by a real dapper gentleman. 908 00:57:53,740 --> 00:57:55,960 Have a rest, and we see you tomorrow. 909 00:57:56,780 --> 00:57:57,780 Au revoir. Salut. 910 00:57:59,380 --> 00:58:00,380 Don't beat you. 911 00:58:00,440 --> 00:58:01,359 Don't beat you. 912 00:58:01,360 --> 00:58:02,360 Couldn't beat you again. 913 00:58:07,400 --> 00:58:08,640 Who's the dapper gentleman? 914 00:58:08,980 --> 00:58:09,980 Him? Could be either. 915 00:58:10,780 --> 00:58:13,840 Tomorrow night, the dapper gentleman. 916 00:58:14,480 --> 00:58:15,480 Oh, yeah. 917 00:58:15,620 --> 00:58:17,460 So, are you ready? 918 00:58:18,100 --> 00:58:19,980 That's a difficult challenge. 919 00:58:20,600 --> 00:58:22,600 My final, final, final touch. 920 00:58:24,259 --> 00:58:26,580 I knew he was good. I didn't know he was this good. 921 00:58:27,080 --> 00:58:31,560 Who will impress the Frenchman? I am, like, breaking a few rules here, but 922 00:58:31,560 --> 00:58:32,720 rules have made me broken. 923 00:58:33,000 --> 00:58:36,580 Or say au revoir to the MasterChef kitchen? 924 00:58:37,100 --> 00:58:39,640 I love this competition, and I really don't want to be going home today.