1 00:00:14,890 --> 00:00:16,790 MasterChef Australia is 2 00:00:16,890 --> 00:00:20,310 definitely the best cooking competition in the world. 3 00:00:20,410 --> 00:00:24,310 We take raw talent and we transform them 4 00:00:24,410 --> 00:00:27,790 into superstars of the kitchen. 5 00:00:27,890 --> 00:00:29,130 Our final two have learnt 6 00:00:29,240 --> 00:00:30,720 to harness their natural ability. 7 00:00:32,240 --> 00:00:33,480 Every skill learned... 8 00:00:33,580 --> 00:00:34,820 Are you ready?! 9 00:00:34,930 --> 00:00:36,130 ..every risk taken... 10 00:00:36,240 --> 00:00:37,170 Yeah, Vinnie! 11 00:00:37,270 --> 00:00:39,340 ..every dish cooked... Come on, Petro! 12 00:00:39,440 --> 00:00:40,860 ..has led them here... 13 00:00:42,510 --> 00:00:45,650 ..to the MasterChef 2026 grand finale. 14 00:00:47,410 --> 00:00:48,580 Petro's walked away 15 00:00:48,680 --> 00:00:50,170 from his family accounting business 16 00:00:50,270 --> 00:00:52,410 to follow a dream, 17 00:00:52,510 --> 00:00:55,790 but it took him a while to find his feet. 18 00:00:55,890 --> 00:00:58,310 It's burnt and it's quite bitter. 19 00:00:59,750 --> 00:01:01,200 Your clafoutis just wasn't cooked. 20 00:01:03,060 --> 00:01:04,620 I don't know whether this is enough. 21 00:01:04,720 --> 00:01:07,510 Unfortunate. Just keep on going. Yeah? 22 00:01:07,620 --> 00:01:10,860 But once he did, he was off. 23 00:01:12,370 --> 00:01:13,440 Oh! 24 00:01:13,550 --> 00:01:16,890 When he made that tonka bean tart in sweet week, 25 00:01:17,000 --> 00:01:18,750 we all knew he had something special. 26 00:01:18,860 --> 00:01:19,890 Petro... 27 00:01:21,130 --> 00:01:22,930 ..you don't know how good you are. 28 00:01:23,030 --> 00:01:25,060 I don't think I've ever come across someone 29 00:01:25,170 --> 00:01:27,370 so naturally gifted with flavour. 30 00:01:27,480 --> 00:01:29,310 It took me three years to perfect the dish 31 00:01:29,410 --> 00:01:31,060 but it took you an hour, so well done. 32 00:01:31,170 --> 00:01:34,130 It just shows me that your palate is completely on fire. 33 00:01:34,240 --> 00:01:37,440 His super power is his deep understanding of flavours... 34 00:01:37,550 --> 00:01:39,340 Mate, I'm calling it now. That's dish of the day. 35 00:01:39,440 --> 00:01:40,680 Oh, my God! 36 00:01:40,790 --> 00:01:42,580 ..and incredible palate. 37 00:01:42,680 --> 00:01:45,170 You are absolutely going places in this competition 38 00:01:45,270 --> 00:01:47,100 if you continue to cook food like that. 39 00:01:47,200 --> 00:01:49,750 He is a wizard. 40 00:01:49,860 --> 00:01:52,550 When Petro is at his best, he is unstoppable, 41 00:01:52,650 --> 00:01:55,100 and he wants his name on that trophy. 42 00:01:56,680 --> 00:01:58,960 Vinnie has a big heart 43 00:01:59,060 --> 00:02:02,200 and wears his Italian heritage on his sleeve. 44 00:02:02,310 --> 00:02:04,130 I hope you can taste each individual part 45 00:02:04,240 --> 00:02:05,340 and see the love. 46 00:02:05,440 --> 00:02:07,720 I can't believe we gave him 47 00:02:07,820 --> 00:02:10,550 an instant apron off the back of a panini. 48 00:02:14,890 --> 00:02:17,580 And then we saw Vinnie go from strength to strength. 49 00:02:17,680 --> 00:02:19,200 You're really moving in the right direction. 50 00:02:19,310 --> 00:02:20,960 You're taking what's true to you, 51 00:02:21,060 --> 00:02:22,410 which is your Italian heritage, 52 00:02:22,510 --> 00:02:24,480 and just flipping it on its head. 53 00:02:24,580 --> 00:02:26,030 That's what excites me about you. 54 00:02:26,130 --> 00:02:27,960 We realised that Vinnie was a force 55 00:02:28,060 --> 00:02:31,030 to be reckoned with when he won an immunity pin. 56 00:02:31,130 --> 00:02:33,240 Completely flab-ber-gasted. 57 00:02:33,340 --> 00:02:36,270 Congratulations! 58 00:02:36,370 --> 00:02:37,370 But... 59 00:02:38,750 --> 00:02:40,960 ..he's been up, down, sideways. 60 00:02:41,060 --> 00:02:42,890 It's not what I imagined it to be. 61 00:02:43,000 --> 00:02:44,100 We get where you were going. 62 00:02:44,200 --> 00:02:45,720 You just didn't quite make it there. 63 00:02:45,820 --> 00:02:47,030 You OK? No. 64 00:02:47,130 --> 00:02:48,720 I feel like I let down myself. 65 00:02:48,820 --> 00:02:51,130 I don't know where this leaves you, mate. 66 00:02:51,240 --> 00:02:54,100 But being in the most eliminations, 67 00:02:54,200 --> 00:02:55,550 he has learnt so much. 68 00:02:55,650 --> 00:02:57,170 Get started. You've just put your stamp 69 00:02:57,270 --> 00:02:58,580 on this competition. 70 00:02:58,680 --> 00:03:00,750 I feel like Vinnie's food has always been 71 00:03:00,860 --> 00:03:02,170 a little rough around the edges, 72 00:03:02,270 --> 00:03:04,930 but it's always got soul, it's always got flavour, 73 00:03:05,030 --> 00:03:07,410 it's always got a depth to it, 74 00:03:07,510 --> 00:03:10,270 which is why he could win this thing. 75 00:03:10,370 --> 00:03:11,820 Petro v Vinnie. 76 00:03:13,750 --> 00:03:16,000 What a grand finale match-up. 77 00:03:20,410 --> 00:03:22,130 Can you believe it? No. Let's do it. 78 00:03:22,240 --> 00:03:23,240 Let's go. 79 00:03:39,930 --> 00:03:42,270 There they are! Look at you two. 80 00:03:43,930 --> 00:03:46,480 I could not be prouder to say 81 00:03:46,580 --> 00:03:51,240 welcome to the grand finale of MasterChef 2026! 82 00:04:00,480 --> 00:04:04,270 Tonight, one of you will claim 83 00:04:04,370 --> 00:04:05,860 the MasterChef title... 84 00:04:07,720 --> 00:04:10,410 ..have your name carved into that trophy... 85 00:04:12,340 --> 00:04:14,030 ..and take home 86 00:04:14,130 --> 00:04:18,240 a whopping $250,000. 87 00:04:19,790 --> 00:04:20,820 That's crazy. 88 00:04:22,200 --> 00:04:25,720 Petro, from walking away from your job 89 00:04:25,820 --> 00:04:28,130 to getting a white apron, how does it feel now 90 00:04:28,240 --> 00:04:31,130 to be standing here in front of that trophy? 91 00:04:31,240 --> 00:04:32,340 It feels surreal. 92 00:04:32,440 --> 00:04:36,550 It really has felt like a very transformative... 93 00:04:36,650 --> 00:04:38,030 ..time. 94 00:04:38,130 --> 00:04:42,170 The moment I walked through these MasterChef doors, 95 00:04:42,270 --> 00:04:45,680 I just realised that this is where I'm meant to be, 96 00:04:45,790 --> 00:04:47,580 and I've been in the wrong profession 97 00:04:47,680 --> 00:04:49,550 for a long, long time now. 98 00:04:49,650 --> 00:04:51,440 Vinnie, 99 00:04:51,550 --> 00:04:52,650 can you believe it? 100 00:04:52,750 --> 00:04:54,310 Not at all. No, not at all. 101 00:04:54,410 --> 00:04:56,790 You know, I came in with that little dream 102 00:04:56,890 --> 00:04:58,550 of a humble little panini shop, 103 00:04:58,650 --> 00:05:01,370 and now I think it's grown a lot more since then. 104 00:05:01,480 --> 00:05:03,200 Everything that I've learned has brought me here, 105 00:05:03,310 --> 00:05:04,960 and I feel like, you know, 106 00:05:05,060 --> 00:05:06,860 what a man to be standing next to doing it. 107 00:05:06,960 --> 00:05:09,790 And we're just, like, such good mates 108 00:05:09,890 --> 00:05:12,680 and representing the ethnic community. 109 00:05:12,790 --> 00:05:14,680 Yeah. 110 00:05:16,960 --> 00:05:18,580 I'm so proud of you guys. 111 00:05:18,680 --> 00:05:19,720 Oh! 112 00:05:19,820 --> 00:05:21,820 I always feel all the feels in the finals 113 00:05:21,930 --> 00:05:23,720 because it completely transports me 114 00:05:23,820 --> 00:05:27,650 to when I was once standing there but with Julie. 115 00:05:27,750 --> 00:05:30,960 And it's been not only amazing 116 00:05:31,060 --> 00:05:33,480 to watch you grow as cooks, 117 00:05:33,580 --> 00:05:35,480 but to watch your mateship - 118 00:05:35,580 --> 00:05:37,580 the way you've supported each other through this. 119 00:05:37,680 --> 00:05:39,000 Um... 120 00:05:40,270 --> 00:05:42,100 Sorry. Aw! 121 00:05:43,340 --> 00:05:46,890 And I also really want you 122 00:05:47,000 --> 00:05:50,790 to just take moments during the day to just soak it all in. 123 00:05:50,890 --> 00:05:52,650 You are in a room full of people 124 00:05:52,750 --> 00:05:56,170 that adore you and want you to succeed today. 125 00:06:00,130 --> 00:06:02,060 It has been a privilege... 126 00:06:03,890 --> 00:06:06,030 ..to see you both grow 127 00:06:06,130 --> 00:06:08,650 to the people standing on the front of us. 128 00:06:12,240 --> 00:06:15,030 But you would not be standing there 129 00:06:15,130 --> 00:06:20,000 without some very important people behind you. 130 00:06:22,340 --> 00:06:25,650 Please welcome your loved ones! 131 00:06:43,060 --> 00:06:44,930 How are you? 132 00:07:01,930 --> 00:07:04,750 Welcome. Hi, everyone. 133 00:07:04,860 --> 00:07:06,720 I think this is the biggest family gathering 134 00:07:06,820 --> 00:07:08,480 we've had, guys. 135 00:07:08,580 --> 00:07:11,060 True to your Greek and Italian roots! 136 00:07:12,480 --> 00:07:16,720 So, this is my Nonno Vincenzo, who I'm named after. 137 00:07:16,820 --> 00:07:18,480 This is my Nonna Pina. 138 00:07:18,580 --> 00:07:20,580 This is my dad, Ange. 139 00:07:20,680 --> 00:07:22,720 This is my girlfriend, Bridge. 140 00:07:22,820 --> 00:07:23,960 My brother Alexander. 141 00:07:24,060 --> 00:07:26,480 And this is my mum, Trish. Hi. 142 00:07:26,580 --> 00:07:28,960 I've got my godfather, Theo, 143 00:07:29,060 --> 00:07:31,680 my brother-in-law Nick, my dad, Gus, 144 00:07:31,790 --> 00:07:34,510 my mum, Georgia, and my sister Sophia. 145 00:07:34,620 --> 00:07:36,100 Great name. 146 00:07:37,790 --> 00:07:38,930 Great name! 147 00:07:39,030 --> 00:07:40,890 Georgia, can you believe this? 148 00:07:41,000 --> 00:07:44,060 Petro is standing here in the grand finale of MasterChef. 149 00:07:44,170 --> 00:07:46,310 Yeah. I can't believe it! 150 00:07:46,410 --> 00:07:48,750 We've watched MasterChef from day one, really, 151 00:07:48,860 --> 00:07:50,030 when they were young. 152 00:07:50,130 --> 00:07:53,750 He's always been in the kitchen, always cooking, 153 00:07:53,860 --> 00:07:56,930 and, yeah, he's just determined. 154 00:07:57,030 --> 00:07:59,510 When he puts his mind to something, 155 00:07:59,620 --> 00:08:00,890 he'll carry it through. 156 00:08:01,000 --> 00:08:02,340 Yeah, we've definitely seen that. 157 00:08:02,440 --> 00:08:04,440 We've definitely seen that. 158 00:08:04,550 --> 00:08:08,240 Gus, when Petro stepped away from the family business - 159 00:08:08,340 --> 00:08:10,170 and I want an honest answer here - 160 00:08:10,270 --> 00:08:11,680 how did that make you feel? 161 00:08:13,750 --> 00:08:15,790 I was happy for him... 162 00:08:17,480 --> 00:08:18,650 I said, "Honest!" 163 00:08:19,890 --> 00:08:22,890 No, I'm very excited. You know, it's been a dream for him. 164 00:08:23,000 --> 00:08:25,750 I've kept the desk there in case. 165 00:08:27,680 --> 00:08:30,860 If the desk has a hibachi on it, then maybe we'll talk. 166 00:08:30,960 --> 00:08:32,270 We'll wait and see. 167 00:08:32,370 --> 00:08:34,790 Ange, how proud are you of Vinnie? 168 00:08:34,890 --> 00:08:36,370 Oh! 169 00:08:36,480 --> 00:08:40,310 Very, extremely. I've got no words to even say. 170 00:08:40,410 --> 00:08:41,790 I don't even know what to say. 171 00:08:41,890 --> 00:08:44,270 I knew he was going to get far 172 00:08:44,370 --> 00:08:48,340 and I knew that he had it in him, so... 173 00:08:49,650 --> 00:08:51,340 Mate, I must have taught you a lot of shit. 174 00:08:57,720 --> 00:08:59,410 Nonno, have you tasted much of Vinnie's cooking? 175 00:08:59,510 --> 00:09:01,310 Is he a good cook? 176 00:09:01,410 --> 00:09:02,650 I don't know. 177 00:09:07,000 --> 00:09:09,030 That's a... That's a standard response. 178 00:09:09,130 --> 00:09:10,340 Standard. 179 00:09:14,060 --> 00:09:15,270 I have nothing 180 00:09:15,370 --> 00:09:18,650 but the utmost appreciation for my family. 181 00:09:18,750 --> 00:09:20,750 My dad, Ange, he's a chef. 182 00:09:20,860 --> 00:09:23,480 And growing up watching him as a kid 183 00:09:23,580 --> 00:09:26,340 has definitely inspired me to cook. 184 00:09:26,440 --> 00:09:28,890 He's been very supportive of me coming onto MasterChef 185 00:09:29,000 --> 00:09:30,680 and just living out my dream. 186 00:09:31,860 --> 00:09:34,550 So I really want to make my dad so proud today. 187 00:09:38,310 --> 00:09:39,860 Today, you will have to master 188 00:09:39,960 --> 00:09:44,000 two of the most iconic MasterChef challenges there are. 189 00:09:45,370 --> 00:09:47,720 So, get ready, 190 00:09:47,820 --> 00:09:51,370 because round one is a... 191 00:09:55,820 --> 00:09:57,130 ..mystery box! 192 00:09:57,240 --> 00:09:58,440 Oh! 193 00:10:01,310 --> 00:10:03,340 That's the nicest mystery box I think we've had. 194 00:10:03,440 --> 00:10:05,060 That is an admirable mystery box! 195 00:10:06,890 --> 00:10:08,790 But this isn't just any old mystery box... 196 00:10:11,170 --> 00:10:14,000 ..this is a superstar mystery box. 197 00:10:14,100 --> 00:10:16,620 Oh! 198 00:10:16,720 --> 00:10:20,030 Inside are ingredients from the superstars 199 00:10:20,130 --> 00:10:22,030 who have graced our kitchen this season. 200 00:10:24,000 --> 00:10:25,580 Let's have a look, shall we? 201 00:10:30,510 --> 00:10:32,820 Oh! 202 00:10:32,930 --> 00:10:35,240 Ho-ho! 203 00:10:35,340 --> 00:10:37,680 Wow. OK. 204 00:10:37,790 --> 00:10:41,680 So, we have flathead a la Josh Niland, 205 00:10:41,790 --> 00:10:44,620 dry-aged duck breast on the crown, 206 00:10:44,720 --> 00:10:46,240 thanks to Chef Dobbers and Matt Sinclair, 207 00:10:46,340 --> 00:10:48,510 some Jerusalem artichoke 208 00:10:48,620 --> 00:10:52,000 from the Duchess of Sussex, Meghan Markle. 209 00:10:52,100 --> 00:10:53,650 Who could forget the cavolo nero? 210 00:10:53,750 --> 00:10:55,790 Thanks to Jimmy and Jane Barnes. 211 00:10:55,890 --> 00:10:58,650 A Maggie Beer staple - fresh sage, 212 00:10:58,750 --> 00:11:02,030 brown onion from Chef Sanjeev Kapoor, 213 00:11:02,130 --> 00:11:04,410 lemon from our fave - Jess Lemon, 214 00:11:04,510 --> 00:11:09,170 Marion Grasby's pick - Sichuan peppercorns, 215 00:11:09,270 --> 00:11:12,550 ooray plum - a favourite of Robert Irwin's, 216 00:11:12,650 --> 00:11:15,790 chocolate thanks to the chocky master Kirsten Tibballs, 217 00:11:15,890 --> 00:11:18,820 and finally, some black garlic from Miss Sarah Todd. 218 00:11:18,930 --> 00:11:21,340 Ooh. 219 00:11:21,440 --> 00:11:23,240 What a box. Wow. 220 00:11:23,340 --> 00:11:26,060 Boys, it is time to lock in, 221 00:11:26,170 --> 00:11:28,790 because you've got 75 minutes 222 00:11:28,890 --> 00:11:31,240 to create a dish using one or more 223 00:11:31,340 --> 00:11:32,890 of these superstar ingredients. 224 00:11:36,790 --> 00:11:39,200 The pantry and the garden - they are closed. 225 00:11:41,060 --> 00:11:42,060 And, as always, 226 00:11:42,170 --> 00:11:44,930 you'll have access to your under-bench staples, 227 00:11:45,030 --> 00:11:48,170 with a few extra eggs chucked in, 228 00:11:48,270 --> 00:11:50,370 courtesy of our friend Andy Cooks. 229 00:11:50,480 --> 00:11:51,680 Couldn't forget about him. 230 00:11:53,680 --> 00:11:56,440 Each of us will score a dish out of ten. 231 00:11:56,550 --> 00:11:59,750 So, in round one, there are a total of 40 points 232 00:11:59,860 --> 00:12:00,960 up for grabs. 233 00:12:02,310 --> 00:12:04,030 Come on, gantry, are you ready? 234 00:12:04,130 --> 00:12:06,240 Are you ready? 235 00:12:06,340 --> 00:12:07,480 Yes! Yes! 236 00:12:07,580 --> 00:12:10,170 Your time starts... 237 00:12:10,270 --> 00:12:11,340 ..now! 238 00:12:18,130 --> 00:12:22,060 Go, Petro! Go! Come on. 239 00:12:23,860 --> 00:12:27,410 Absolutely crazy to be cooking here in the grand finale. 240 00:12:27,510 --> 00:12:28,720 I cannot believe it. 241 00:12:30,550 --> 00:12:33,240 So, in round one, I could do a beautiful protein, 242 00:12:33,340 --> 00:12:37,030 but there's a lot on the line and Vinnie's such a good cook. 243 00:12:37,130 --> 00:12:40,440 So I need to make a strategic decision 244 00:12:40,550 --> 00:12:42,240 to stand out and do something that Vinnie's not going to do 245 00:12:42,340 --> 00:12:45,680 to give myself the best chance to win today. 246 00:12:45,790 --> 00:12:48,720 Hello, Petro. Hello. How are you guys? 247 00:12:48,820 --> 00:12:51,340 So, from the smell and from the ingredients, 248 00:12:51,440 --> 00:12:53,480 I'm thinking you're making a dessert. 249 00:12:53,580 --> 00:12:55,130 Yes, I'm doing a tart. 250 00:12:55,240 --> 00:12:57,930 And I'm doing a Sichuan caramel with chocolate creme diplomat. 251 00:12:58,030 --> 00:13:00,030 And I'm going to incorporate some lemon zest somewhere. 252 00:13:00,130 --> 00:13:01,550 Yep. I might try doing 253 00:13:01,650 --> 00:13:02,960 some fried artichoke... 254 00:13:03,060 --> 00:13:04,680 OK. ..crisps on top. 255 00:13:04,790 --> 00:13:06,410 I really like the flavour combination. 256 00:13:06,510 --> 00:13:07,680 I love it. It's just how you control 257 00:13:07,790 --> 00:13:09,650 the balance of all that. Yes. 258 00:13:09,750 --> 00:13:11,550 Good luck, Petro. Thank you. 259 00:13:15,340 --> 00:13:18,000 I feel like making a dessert today plays to my strengths... 260 00:13:19,410 --> 00:13:21,620 ..and I'm able to incorporate 261 00:13:21,720 --> 00:13:24,720 a really sophisticated flavour combination within that. 262 00:13:25,860 --> 00:13:27,750 The challenge will be getting the balance right. 263 00:13:27,860 --> 00:13:29,100 But if I pull this off, 264 00:13:29,200 --> 00:13:31,200 it's going to set me up really well for round two. 265 00:13:31,310 --> 00:13:32,860 -Nice. -Noice. 266 00:13:32,960 --> 00:13:34,750 Looks beautiful, Petro. 267 00:13:34,860 --> 00:13:37,620 I could smell the Sichuan. Yum! 268 00:13:37,720 --> 00:13:40,000 Alright. You alright, Petro? 269 00:13:40,100 --> 00:13:42,480 Yeah, mate. And you? Yeah. 270 00:13:42,580 --> 00:13:45,000 Petro is a very, very good cook. 271 00:13:46,310 --> 00:13:47,860 He's going to be really, really tough to beat. 272 00:13:47,960 --> 00:13:50,310 And he's going to put up a big fight. 273 00:13:50,410 --> 00:13:52,270 So, I'm choosing to cook with the duck today 274 00:13:52,370 --> 00:13:53,510 because I want to do something 275 00:13:53,620 --> 00:13:55,440 that's a little bit more elevated. 276 00:13:55,550 --> 00:13:57,240 Dry-aged duck, roasted on the crown, 277 00:13:57,340 --> 00:13:59,480 it's a really, really great cut. 278 00:13:59,580 --> 00:14:02,680 And it's also a really cheffy way to present duck. 279 00:14:03,820 --> 00:14:04,860 I feel like, to get through 280 00:14:04,960 --> 00:14:07,510 this grand finale and win this competition, 281 00:14:07,620 --> 00:14:08,890 I'm going to need to draw 282 00:14:09,000 --> 00:14:10,860 on absolutely everything I've learned 283 00:14:10,960 --> 00:14:14,100 and make a really nice fine-dining plate of food. 284 00:14:14,200 --> 00:14:15,930 Vinnie! Hello, Vinnie. 285 00:14:16,030 --> 00:14:17,270 Hello. Hello. Talk to us. What are you making? 286 00:14:17,370 --> 00:14:19,100 So, I'm gonna do some duck breast. 287 00:14:19,200 --> 00:14:21,060 I'm gonna roast it on the crown. So I got that straight in. 288 00:14:21,170 --> 00:14:23,720 And then I'm gonna make a glaze with it. 289 00:14:23,820 --> 00:14:25,790 I want it to be like a kind of spicy and sweet glaze. 290 00:14:25,890 --> 00:14:27,340 So it's going to have the Sichuan peppercorns 291 00:14:27,440 --> 00:14:28,580 and a little bit of Davidson plums, 292 00:14:28,680 --> 00:14:30,200 so it's going to be a bit acidic. 293 00:14:30,310 --> 00:14:33,200 Gonna do some crispy Jerusalem artichoke skins as well, 294 00:14:33,310 --> 00:14:34,410 because they're yum. 295 00:14:34,510 --> 00:14:37,340 And Jerusalem artichoke gratin. 296 00:14:37,440 --> 00:14:39,550 I'm going to have a sage oil, which is also going to have 297 00:14:39,650 --> 00:14:41,030 a bit of colour and a bit more warmth. 298 00:14:41,130 --> 00:14:43,650 So you've gone, "How am I going to take this to another level?" 299 00:14:43,750 --> 00:14:45,960 Because that's what you need to do to outdo Petro. Yeah? 300 00:14:46,060 --> 00:14:47,240 Yeah. And that's why I thought, 301 00:14:47,340 --> 00:14:48,820 "Let's do something with a little bit 302 00:14:48,930 --> 00:14:50,240 "more technique and a little bit more finesse." 303 00:14:50,340 --> 00:14:52,270 Show us what you got, Vinnie. Thank you. 304 00:14:53,410 --> 00:14:55,130 I want to show a little bit more technique 305 00:14:55,240 --> 00:14:57,650 and a little bit more growth by not just using things 306 00:14:57,750 --> 00:14:59,550 like Jerusalem artichokes as a puree 307 00:14:59,650 --> 00:15:02,030 and turning that into something a bit more cheffy, 308 00:15:02,130 --> 00:15:03,200 like a gratin, 309 00:15:03,310 --> 00:15:06,030 using it in a way that is a bit unexpected 310 00:15:06,130 --> 00:15:07,860 and can add a lot of textures to a dish. 311 00:15:09,510 --> 00:15:10,890 The grand finale is here! 312 00:15:11,000 --> 00:15:13,370 Only greatness is going to cut it. 313 00:15:13,480 --> 00:15:14,750 You've got one hour to go. 314 00:15:16,340 --> 00:15:18,000 Come on, come on! 315 00:15:25,410 --> 00:15:27,480 Here we go. MasterChef grand finale. 316 00:15:27,580 --> 00:15:29,310 This is a momentous occasion. 317 00:15:29,410 --> 00:15:32,960 Vinnie is taking on this grand finale mindset, 318 00:15:33,060 --> 00:15:36,200 so he was drawn to the duck, instantly. 319 00:15:36,310 --> 00:15:37,820 He's going to put this sweet, spicy glaze 320 00:15:37,930 --> 00:15:39,340 over the top with the ooray plum 321 00:15:39,440 --> 00:15:42,580 and was thinly slicing the Jerusalem artichokes. 322 00:15:42,680 --> 00:15:44,440 And he's making a... What do you call it? 323 00:15:44,550 --> 00:15:46,650 He's like, yeah, he's basically making a gratin. 324 00:15:46,750 --> 00:15:48,580 I feel like, with Vinnie, 325 00:15:48,680 --> 00:15:51,790 he's grappling so hard to try and show technique 326 00:15:51,890 --> 00:15:55,270 and I just don't want to lose what he's good at, 327 00:15:55,370 --> 00:15:56,750 which is doing the simple things 328 00:15:56,860 --> 00:15:58,510 better than anyone in this kitchen. 329 00:15:58,620 --> 00:16:00,750 Yeah, yeah. We've just gone to visit Petro. 330 00:16:00,860 --> 00:16:03,130 What's he got? A tart. 331 00:16:04,650 --> 00:16:06,650 Have we got some Petro-esque fillings? 332 00:16:06,750 --> 00:16:08,030 Very much so. Has he funked it up a bit? 333 00:16:08,130 --> 00:16:10,720 Very much so. So he's doing a Szechuan caramel. 334 00:16:10,820 --> 00:16:12,820 Oh. A chocolate cream... 335 00:16:12,930 --> 00:16:14,480 ..diplomat? Diplomat. 336 00:16:14,580 --> 00:16:15,960 And he's thinking of frying up some artichoke. 337 00:16:16,060 --> 00:16:17,200 Oh, yeah. That's smart. 338 00:16:17,310 --> 00:16:18,440 Does that not sound like the best tart 339 00:16:18,550 --> 00:16:20,270 you've actually put in your mouth? 340 00:16:20,370 --> 00:16:21,410 Yeah, it does, it really does. 341 00:16:21,510 --> 00:16:23,170 It sounds so creative 342 00:16:23,270 --> 00:16:24,790 and really unique to Petro. 343 00:16:29,410 --> 00:16:31,510 Oh. That's nice. 344 00:16:31,620 --> 00:16:33,550 That's what we want to hear. 345 00:16:33,650 --> 00:16:36,030 As long as you're happy. Yeah. 346 00:16:37,240 --> 00:16:38,410 Feeling pretty good. 347 00:16:38,510 --> 00:16:41,790 I'm just tasting my caramel and rolling out my pastry. 348 00:16:43,030 --> 00:16:45,100 He's become such a dessert guy, eh? 349 00:16:45,200 --> 00:16:47,240 He's a real sweetie boy now. 350 00:16:47,340 --> 00:16:49,650 Vinnie's going to be fighting really hard today, 351 00:16:49,750 --> 00:16:51,510 so I have to make sure that I've cooked 352 00:16:51,620 --> 00:16:52,680 the best plate of food 353 00:16:52,790 --> 00:16:55,370 I've cooked in this whole competition so far. 354 00:16:55,480 --> 00:16:59,030 Greeks versus Italians, It's always a big rivalry. 355 00:16:59,130 --> 00:17:01,550 But look, the Greeks usually come out on top, 356 00:17:01,650 --> 00:17:03,790 so that's what I'm going to be aiming for. 357 00:17:08,510 --> 00:17:09,820 That's it, Petro, come on! 358 00:17:12,480 --> 00:17:13,620 I am in the zone. 359 00:17:14,860 --> 00:17:16,370 Tart shells are in the oven. 360 00:17:16,480 --> 00:17:19,240 I've got to finish my creme diplomat. 361 00:17:20,440 --> 00:17:23,620 I need to thinly slice my Jerusalem artichokes 362 00:17:23,720 --> 00:17:25,680 and fry them. 363 00:17:25,790 --> 00:17:28,340 Oh, be quiet. 364 00:17:29,620 --> 00:17:31,410 Szechuan caramel, I'm really liking. 365 00:17:31,510 --> 00:17:33,240 It's got a really nice floral note. 366 00:17:33,340 --> 00:17:35,720 There's plenty of kick. 367 00:17:35,820 --> 00:17:37,960 I'm only adding a little bit of Szechuan pepper 368 00:17:38,060 --> 00:17:40,370 at a time because I want you to be able 369 00:17:40,480 --> 00:17:41,550 to taste the Szechuan, 370 00:17:41,650 --> 00:17:44,650 but not for it to completely numb the palate. 371 00:17:44,750 --> 00:17:46,750 It's all about that trophy. 372 00:17:46,860 --> 00:17:48,270 30 minutes to go. 373 00:17:51,860 --> 00:17:53,200 Oh, my God. 374 00:17:55,200 --> 00:17:58,130 I can't believe time has gone so quickly. 375 00:17:58,240 --> 00:18:00,130 Alright, so in the oven 376 00:18:00,240 --> 00:18:01,960 I've got my duck breast that's roasting. 377 00:18:02,060 --> 00:18:06,030 I've got my Jerusalem artichoke gratin that's just cooking. 378 00:18:07,860 --> 00:18:11,370 I'm feeling good at this point. My dish is coming along nicely. 379 00:18:11,480 --> 00:18:14,130 But today there is no room for error. 380 00:18:14,240 --> 00:18:16,510 And I really want to see that beautiful medium rare duck 381 00:18:16,620 --> 00:18:18,440 as the star of the show here. 382 00:18:22,510 --> 00:18:23,510 How's the duck, Vin? 383 00:18:23,620 --> 00:18:25,340 I think it's time to take it out. 384 00:18:25,440 --> 00:18:27,060 Um... 385 00:18:27,170 --> 00:18:28,930 Definitely feels cooked. 386 00:18:31,030 --> 00:18:32,510 Hopefully it's cooked perfectly. 387 00:18:39,170 --> 00:18:40,310 My heart just sinks. 388 00:18:41,720 --> 00:18:44,960 This duck is well overdone. 389 00:18:48,410 --> 00:18:49,790 Oh, my God. 390 00:18:53,890 --> 00:18:55,130 To make a mistake like this 391 00:18:55,240 --> 00:18:56,890 so soon into the grand finale... 392 00:18:57,000 --> 00:18:58,580 Mm... 393 00:19:01,790 --> 00:19:05,960 ..I might have just lost my chance at winning MasterChef. 394 00:19:25,270 --> 00:19:26,620 My heart just sinks. 395 00:19:27,720 --> 00:19:30,310 This duck is well overdone. 396 00:19:33,750 --> 00:19:36,340 Oh, shit. Mm. 397 00:19:39,410 --> 00:19:40,580 He's stressing, isn't he? 398 00:19:42,750 --> 00:19:45,100 I can just feel my dad watching over me. 399 00:19:47,340 --> 00:19:51,130 And I feel as though I'm letting him down. 400 00:19:57,030 --> 00:19:58,620 I don't know what else to do. 401 00:20:01,620 --> 00:20:03,370 -You got this, mate. -Come on, Vinnie. 402 00:20:03,480 --> 00:20:05,000 Come on, Vincent! You got this, brother. 403 00:20:05,100 --> 00:20:07,060 -You got this, Vinnie. -Yeah. 404 00:20:13,130 --> 00:20:14,200 Do something else. 405 00:20:18,310 --> 00:20:21,060 "Do something else." Let me think what I can do. 406 00:20:22,960 --> 00:20:25,790 I remember there's that flathead in that mystery box. 407 00:20:27,510 --> 00:20:28,930 After Josh Niland came into the kitchen, 408 00:20:29,030 --> 00:20:30,000 I went to the market, 409 00:20:30,100 --> 00:20:32,440 picked up ten flatties and I just went to town 410 00:20:32,550 --> 00:20:34,930 filleting them until it was muscle memory. 411 00:20:35,030 --> 00:20:38,410 So I need to put those skills to use and use my instincts 412 00:20:38,510 --> 00:20:41,480 to pull out something amazing with the fish. 413 00:20:41,580 --> 00:20:42,650 Vinnie, what's going on? 414 00:20:42,750 --> 00:20:44,270 So I've got my fish still here. 415 00:20:44,370 --> 00:20:47,580 I think I'm going to do a quick butterfly on this flathead 416 00:20:47,680 --> 00:20:48,860 cook it over the hibachi. 417 00:20:48,960 --> 00:20:51,170 I just have to freshen up the flavours a little bit. 418 00:20:51,270 --> 00:20:53,960 You now forget about that duck and you focus on this fish. 419 00:20:54,060 --> 00:20:55,240 Thank you, Andy. You got this. 420 00:20:55,340 --> 00:20:57,790 You do it all the time, you got it. 421 00:20:57,890 --> 00:20:59,240 I'm gonna have to try, aren't I? 422 00:20:59,340 --> 00:21:02,550 Now I need to get this flathead filleted, butterflied, de-boned 423 00:21:02,650 --> 00:21:03,650 and cooked on the hibachi 424 00:21:03,750 --> 00:21:05,310 as quickly and perfectly as possible. 425 00:21:05,410 --> 00:21:06,860 Come on, Vinnie. Keep pushing. 426 00:21:06,960 --> 00:21:08,930 Oh, my God, I'm gonna cry. 427 00:21:09,030 --> 00:21:10,820 15 minutes to go. 428 00:21:13,720 --> 00:21:15,580 Where's my tweezers? Come on, Vin. 429 00:21:15,680 --> 00:21:18,200 15 minutes, come on. 430 00:21:18,310 --> 00:21:19,960 Come on, Vinnie! 431 00:21:21,340 --> 00:21:22,440 Oh, that's hot! 432 00:21:22,550 --> 00:21:25,440 Feeling pretty good. In a good spot. 433 00:21:25,550 --> 00:21:27,410 Caramel's done. Tart shells are looking good. 434 00:21:27,510 --> 00:21:29,030 I'm just incorporating my chocolate 435 00:21:29,130 --> 00:21:30,480 in my creme diplomats. 436 00:21:30,580 --> 00:21:32,410 Um, it's looking good. 437 00:21:32,510 --> 00:21:34,960 Um, I'm really happy with it. Beautiful. 438 00:21:36,310 --> 00:21:38,550 I've tasted all the elements separately 439 00:21:38,650 --> 00:21:40,200 and everything tastes great. 440 00:21:40,310 --> 00:21:43,270 This caramel has the really floral aroma of the Szechuan 441 00:21:43,370 --> 00:21:47,130 with just a light numbing sensation at the end. 442 00:21:47,240 --> 00:21:50,580 My chocolate creme diplomat is really creamy, luscious 443 00:21:50,680 --> 00:21:52,310 and has a beautiful chocolate flavour, 444 00:21:52,410 --> 00:21:55,030 and the lemon zest adds a beautiful freshness 445 00:21:55,130 --> 00:21:56,680 throughout the tart. 446 00:21:56,790 --> 00:21:58,580 Everything's coming together. 447 00:21:58,680 --> 00:21:59,820 Yeah, I'm loving it. 448 00:21:59,930 --> 00:22:01,820 It is stressful, but it is fun. 449 00:22:01,930 --> 00:22:03,550 You know, this is why we're here. 450 00:22:03,650 --> 00:22:04,750 What more could you ask for? 451 00:22:04,860 --> 00:22:07,170 How'd you go with the fish? It's OK. 452 00:22:09,130 --> 00:22:10,030 That's great, Vinnie. 453 00:22:10,130 --> 00:22:11,790 Yeah, love it, Vinnie. 454 00:22:14,000 --> 00:22:15,410 Let's go. 455 00:22:15,510 --> 00:22:17,580 Let's go! Alright! 456 00:22:17,680 --> 00:22:19,410 To bring the flavour to this fish, 457 00:22:19,510 --> 00:22:21,170 I've done a nice lemon salt on that. 458 00:22:21,270 --> 00:22:22,930 Vinnie, you got it, mate. Back yourself. 459 00:22:23,030 --> 00:22:24,580 Come on, Vinnie! 460 00:22:26,030 --> 00:22:28,410 I am moving so unbelievably fast 461 00:22:28,510 --> 00:22:30,200 to make sure I get this dish done. 462 00:22:32,310 --> 00:22:33,200 But I still need to rethink 463 00:22:33,310 --> 00:22:35,170 all my other elements to make it work, 464 00:22:35,270 --> 00:22:37,620 because fish is much lighter than duck. 465 00:22:38,650 --> 00:22:41,000 The gratin is not going to go with the fish. 466 00:22:41,100 --> 00:22:42,100 It's going to be way too rich. 467 00:22:42,200 --> 00:22:44,060 So I'm gonna have to think of something else. 468 00:22:45,550 --> 00:22:48,750 Fish, lemon, bitter, bitter, bitterness from that... 469 00:22:48,860 --> 00:22:51,750 Sweetness from something, I need sweetness. 470 00:22:55,890 --> 00:22:58,550 I decide to do a really light Jerusalem artichoke puree, 471 00:22:58,650 --> 00:22:59,820 which will add sweetness, 472 00:22:59,930 --> 00:23:02,440 as well as a little bit of fatness to such a lean fish 473 00:23:02,550 --> 00:23:04,130 and bring my dish together as a whole. 474 00:23:05,750 --> 00:23:06,720 It's go time, that's it brother. 475 00:23:06,820 --> 00:23:08,860 Yeah, Petro. Nice, Petro. 476 00:23:08,960 --> 00:23:11,030 My fried artichokes are done. 477 00:23:11,130 --> 00:23:14,510 Now I just need to take my tart shells out of the oven. 478 00:23:14,620 --> 00:23:15,650 Here we go. 479 00:23:18,410 --> 00:23:20,270 Ooh! 480 00:23:20,370 --> 00:23:22,060 Nice, Pet. 481 00:23:22,170 --> 00:23:23,410 Good colour on the tart shell. 482 00:23:27,930 --> 00:23:29,030 Should I do two? 483 00:23:31,030 --> 00:23:33,270 I made two tart shells, so I have one as spare, 484 00:23:33,370 --> 00:23:34,960 but serving up one tart 485 00:23:35,060 --> 00:23:37,820 in the grand finale might not be enough. 486 00:23:37,930 --> 00:23:40,930 So two tarts are better than one. That's what I reckon. 487 00:23:42,130 --> 00:23:43,820 Tart shell's looking great. 488 00:23:43,930 --> 00:23:47,130 The other one's going to come out soon, 489 00:23:47,240 --> 00:23:49,890 and then we can start thinking about plating everything. 490 00:23:50,000 --> 00:23:52,750 He's way too relaxed. It's killing me. 491 00:23:56,060 --> 00:23:57,750 Five minutes to go. 492 00:24:06,100 --> 00:24:07,650 Nice work! 493 00:24:09,410 --> 00:24:10,580 It looks unreal. 494 00:24:10,680 --> 00:24:12,680 All my elements are now ready to go 495 00:24:12,790 --> 00:24:14,650 and I just need to start assembling. 496 00:24:14,750 --> 00:24:18,060 I lay some Szechuan caramel on the bottom. 497 00:24:18,170 --> 00:24:20,620 Then I grate some lemon zest. 498 00:24:20,720 --> 00:24:23,170 It's gonna be so yum. 499 00:24:23,270 --> 00:24:24,680 My chocolate creme diplomat. 500 00:24:24,790 --> 00:24:26,060 And finish it off 501 00:24:26,170 --> 00:24:28,550 with some fried Jerusalem artichokes on top. 502 00:24:28,650 --> 00:24:31,200 It's so important to do well in the first round 503 00:24:31,310 --> 00:24:32,370 and try to get ahead 504 00:24:32,480 --> 00:24:35,310 and have some confidence going into round two. 505 00:24:35,410 --> 00:24:38,000 Two minutes to go! 506 00:24:42,890 --> 00:24:43,930 I'm taking the head off. 507 00:24:45,550 --> 00:24:47,060 I've been working as fast as I can. 508 00:24:47,170 --> 00:24:48,480 Smells so good. 509 00:24:48,580 --> 00:24:50,270 My fish is smelling amazing. 510 00:24:50,370 --> 00:24:53,620 You're getting that really nice perfume from that lemon salt. 511 00:24:53,720 --> 00:24:55,370 But there is no time to slow down. 512 00:24:58,510 --> 00:24:59,650 One minute to go! 513 00:24:59,750 --> 00:25:01,310 Run! 514 00:25:03,410 --> 00:25:05,060 I've had to rebalance all these elements 515 00:25:05,170 --> 00:25:06,820 to now work with fish. 516 00:25:06,930 --> 00:25:08,340 I've got my Jerusalem artichoke puree 517 00:25:08,440 --> 00:25:10,030 with a little bit of black garlic in there, 518 00:25:10,130 --> 00:25:11,680 some Jerusalem artichoke-textured chips. 519 00:25:11,790 --> 00:25:14,200 I've got my sage oil and I just need something, 520 00:25:14,310 --> 00:25:15,890 I think, just with a little bit of extra acid. 521 00:25:16,000 --> 00:25:18,480 So I might just do a quick cavolo nero salsa. 522 00:25:19,720 --> 00:25:20,750 Hurry up. 523 00:25:21,820 --> 00:25:24,620 Time's up in ten... 524 00:25:24,720 --> 00:25:28,480 Nine, eight, seven, 525 00:25:28,580 --> 00:25:31,240 six, five, four, 526 00:25:31,340 --> 00:25:34,510 three, two, one. 527 00:25:34,620 --> 00:25:36,170 That's it! 528 00:25:43,410 --> 00:25:44,580 Good stuff, mate. There you go. 529 00:25:46,270 --> 00:25:47,480 Well done, Petro. 530 00:25:47,580 --> 00:25:49,200 -Nice work. -Well done. 531 00:25:51,550 --> 00:25:53,200 I'm looking at my dish 532 00:25:53,310 --> 00:25:55,410 and I realise that the second tart shell 533 00:25:55,510 --> 00:25:57,790 is more cooked than the other one. 534 00:25:57,890 --> 00:25:59,410 They're a little bit inconsistent. 535 00:26:00,790 --> 00:26:02,410 Serving two tarts right now 536 00:26:02,510 --> 00:26:04,440 might not have been the best decision. 537 00:26:16,060 --> 00:26:17,930 There's 40 points up for grabs... 538 00:26:19,510 --> 00:26:23,930 ..making this the most important mystery box of the competition. 539 00:26:25,410 --> 00:26:26,890 We'd like to taste your dish... 540 00:26:28,030 --> 00:26:29,060 ..Vinnie. 541 00:26:30,930 --> 00:26:32,310 I feel so disappointed in myself 542 00:26:32,410 --> 00:26:34,370 for overcooking my duck. 543 00:26:34,480 --> 00:26:36,060 Because of that 544 00:26:36,170 --> 00:26:37,960 I was very rushed... 545 00:26:39,410 --> 00:26:41,750 ..and had to rely on instinct. 546 00:26:45,270 --> 00:26:48,030 It looks good. It smells good. 547 00:26:48,130 --> 00:26:50,340 But I was so flustered 548 00:26:50,440 --> 00:26:53,820 that I have no idea whether or not I've pulled this off. 549 00:27:11,440 --> 00:27:14,030 Vinnie, what have you made? 550 00:27:14,130 --> 00:27:16,820 I made a butterfly barbecue flathead... 551 00:27:18,060 --> 00:27:21,370 ..a Jerusalem artichoke and caramelised onion puree, 552 00:27:21,480 --> 00:27:24,000 cavolo nero salsa 553 00:27:24,100 --> 00:27:25,890 and some sage oil. 554 00:27:26,000 --> 00:27:28,310 And there's also no duck there. 555 00:27:28,410 --> 00:27:29,440 And there's no duck. 556 00:27:31,000 --> 00:27:34,130 Well, Vinnie, the question is, did the pivot pay off? 557 00:27:34,240 --> 00:27:35,680 Let's taste. 558 00:28:02,960 --> 00:28:04,000 Vinnie... 559 00:28:05,370 --> 00:28:06,440 ..this dish... 560 00:28:11,130 --> 00:28:13,860 ..is better than what you set out to do 561 00:28:13,960 --> 00:28:15,270 at the start of the cook. 562 00:28:16,930 --> 00:28:21,030 Mate, that is showing the cook you are. 563 00:28:21,130 --> 00:28:25,620 The fish prepared, butterflied and cooked perfectly. 564 00:28:25,720 --> 00:28:29,170 The cavolo nero salsa is high in acidity. 565 00:28:29,270 --> 00:28:33,170 And then that Jerusalem artichoke puree 566 00:28:33,270 --> 00:28:36,650 is the full anchor to the symphony 567 00:28:36,750 --> 00:28:37,890 that's going on here. 568 00:28:38,000 --> 00:28:41,240 You have come up with something that is truly amazing. 569 00:28:41,340 --> 00:28:43,340 Well done. Thank you very much. 570 00:28:43,440 --> 00:28:48,030 The flathead is just so soulful and so natural. 571 00:28:48,130 --> 00:28:51,130 The Jerusalem artichoke puree is velvety 572 00:28:51,240 --> 00:28:53,000 and rich and decadent. 573 00:28:53,100 --> 00:28:56,410 It's got that lovely nuttiness, that sweetness, 574 00:28:56,510 --> 00:28:57,510 and you've balanced it 575 00:28:57,620 --> 00:28:59,410 probably better than any other dish 576 00:28:59,510 --> 00:29:01,030 you've done in this kitchen, 577 00:29:01,130 --> 00:29:03,370 with the acidity of your salsa. 578 00:29:03,480 --> 00:29:05,200 You've absolutely nailed it. 579 00:29:05,310 --> 00:29:09,030 Watching you fillet that fish was muscle memory. 580 00:29:09,130 --> 00:29:13,060 And I was like, "Yes, son, go!" 581 00:29:13,170 --> 00:29:15,060 It made me feel so proud 582 00:29:15,170 --> 00:29:17,620 because it's my favourite of all your plates of food. 583 00:29:19,790 --> 00:29:23,100 Just the char on that fish was so beautiful. 584 00:29:23,200 --> 00:29:25,890 It was such a beautiful thing to watch you cook today. 585 00:29:26,000 --> 00:29:27,200 Thank you very much. 586 00:29:27,310 --> 00:29:31,370 Let's go down to the fish. There is no one single bone. 587 00:29:31,480 --> 00:29:33,270 Not even one! 588 00:29:33,370 --> 00:29:34,790 The fish, look at that. 589 00:29:34,890 --> 00:29:37,130 It's lovely and just perfectly white. 590 00:29:37,240 --> 00:29:39,580 That means it's perfection. 591 00:29:39,680 --> 00:29:41,890 And this touch of lemon salt... 592 00:29:42,000 --> 00:29:43,200 Oh! 593 00:29:43,310 --> 00:29:47,030 It is unbelievable, honestly. 594 00:29:47,130 --> 00:29:48,480 Thank you. 595 00:29:48,580 --> 00:29:50,750 Well done, Vinnie! Well done, Vinnie! 596 00:29:52,170 --> 00:29:53,650 Let's go! 597 00:30:00,890 --> 00:30:03,960 Well done, Vinnie. Thank you. 598 00:30:07,510 --> 00:30:09,440 You're up next, Petro. 599 00:30:25,310 --> 00:30:26,960 Petro, what have you made? 600 00:30:29,200 --> 00:30:33,370 I've made a Szechuan caramel and chocolate tart. 601 00:30:37,030 --> 00:30:38,340 We're going to taste. 602 00:31:05,000 --> 00:31:07,240 Petro... 603 00:31:08,790 --> 00:31:11,030 ..this Szechuan caramel... 604 00:31:12,510 --> 00:31:17,030 ..you're left with this hanging hot sensation in your mouth. 605 00:31:20,550 --> 00:31:22,620 And clearly what you've done is fantastic. 606 00:31:25,130 --> 00:31:29,030 And then it's enrolled with that diplomat-style chocolate. 607 00:31:29,130 --> 00:31:32,100 Your pastry base, it is very well baked. 608 00:31:32,200 --> 00:31:33,890 So well done on that. 609 00:31:34,000 --> 00:31:35,440 Thank you so much and well done. 610 00:31:35,550 --> 00:31:37,030 Thank you, Chef. 611 00:31:37,130 --> 00:31:38,550 Now I can finish to enjoy it now. 612 00:31:41,030 --> 00:31:42,580 Just in the decisions that you made 613 00:31:42,680 --> 00:31:45,580 in terms of what ingredients you chose to use 614 00:31:45,680 --> 00:31:47,170 shows how far you've come. 615 00:31:47,270 --> 00:31:49,720 Your pastry shell is textbook. 616 00:31:50,820 --> 00:31:53,440 It's caramelised so beautifully, it's crisp. 617 00:31:53,550 --> 00:31:57,370 I love the Szechuan caramel and I love how far you took it. 618 00:31:57,480 --> 00:31:58,790 And I love the Jerusalem artichoke. 619 00:31:58,890 --> 00:32:00,890 I wish you'd dumped all of them on there. 620 00:32:01,000 --> 00:32:03,750 I wanted more because I think the crispiness of those 621 00:32:03,860 --> 00:32:06,340 would have added another element 622 00:32:06,440 --> 00:32:08,340 to sort of bring everything together. 623 00:32:08,440 --> 00:32:10,310 I think you've done really beautifully, Petro. 624 00:32:10,410 --> 00:32:11,930 Thank you heaps, Poh. 625 00:32:12,030 --> 00:32:15,960 Petro, that Szechuan caramel is heartbreakingly delicious. 626 00:32:16,060 --> 00:32:18,930 It just has this little ringing of fruitiness 627 00:32:19,030 --> 00:32:21,720 and citrusy notes, but... 628 00:32:24,510 --> 00:32:28,580 ..I'm just looking at Poh's and my fellow judges', 629 00:32:28,680 --> 00:32:30,820 and I think I might have had the edge 630 00:32:30,930 --> 00:32:33,060 that was the most cooked. 631 00:32:33,170 --> 00:32:37,720 And so I got notes of bitterness from my pastry. 632 00:32:38,680 --> 00:32:40,270 The balance was a little bit off for me. 633 00:32:45,960 --> 00:32:47,750 I think the Szechuan caramel, 634 00:32:47,860 --> 00:32:51,060 when I dug down and tasted it by itself, 635 00:32:51,170 --> 00:32:52,720 my golly gosh. Mm. 636 00:32:52,820 --> 00:32:57,000 But combining the Szechuan caramel with the chocolate, 637 00:32:57,100 --> 00:32:59,000 but also the pastry - 638 00:32:59,100 --> 00:33:02,030 'cause it has a real deep, rich flavour - 639 00:33:02,130 --> 00:33:04,510 you lose out that Szechuan pepper. 640 00:33:06,310 --> 00:33:07,860 Thanks, Petro. We'll score your dish now, mate. 641 00:33:07,960 --> 00:33:10,060 Thanks heaps. Thanks, Petro. 642 00:33:10,170 --> 00:33:12,580 Petro! 643 00:33:13,860 --> 00:33:15,100 Whoo! Whoo! Whoo! 644 00:33:22,650 --> 00:33:24,620 Superb. 645 00:33:29,680 --> 00:33:33,820 What a cracking kick-off to the finale. 646 00:33:33,930 --> 00:33:35,060 Let's get into it, gentlemen. 647 00:33:38,720 --> 00:33:40,440 Vinnie, that flathead, 648 00:33:40,550 --> 00:33:44,960 it was perfectly butchered and expertly cooked. 649 00:33:45,060 --> 00:33:46,310 I scored you... 650 00:33:48,620 --> 00:33:49,790 ..a nine out of ten. 651 00:33:54,410 --> 00:33:57,370 Vinnie, that was the classiest pivot ever 652 00:33:57,480 --> 00:34:00,440 and your flavours made Auntie Poh big-time proud. 653 00:34:00,550 --> 00:34:01,860 I gave you... 654 00:34:01,960 --> 00:34:03,340 ..a nine out of ten. 655 00:34:07,960 --> 00:34:09,550 I scored you... 656 00:34:11,510 --> 00:34:12,410 ..a nine out of ten. 657 00:34:14,130 --> 00:34:16,000 Yeah, yeah, yeah, Vinnie. Whoo! 658 00:34:21,410 --> 00:34:23,440 I scored you... 659 00:34:23,550 --> 00:34:26,750 ..ten out of ten! 660 00:34:30,860 --> 00:34:32,820 Well done, mate. Thank you. 661 00:34:34,580 --> 00:34:36,930 So, Vinnie, 662 00:34:37,030 --> 00:34:41,340 for round one you have a total score of... 663 00:34:41,440 --> 00:34:43,000 ..37! 664 00:34:54,820 --> 00:34:56,170 Petro. 665 00:34:57,620 --> 00:34:59,650 My tart was... 666 00:35:01,200 --> 00:35:03,620 ..simply fantastic! 667 00:35:03,720 --> 00:35:05,410 I scored you a ten! 668 00:35:13,240 --> 00:35:16,240 Petro, I thought your flavours were thoughtful and considered. 669 00:35:18,130 --> 00:35:19,860 I gave you... 670 00:35:19,960 --> 00:35:21,200 ..an eight out of ten. 671 00:35:21,310 --> 00:35:22,270 Thanks, Poh. 672 00:35:24,310 --> 00:35:26,270 I scored you... 673 00:35:26,370 --> 00:35:27,790 ..a seven out of ten. 674 00:35:28,930 --> 00:35:29,930 Thanks, Chef. 675 00:35:34,240 --> 00:35:36,030 It hurts me to say this, 676 00:35:36,130 --> 00:35:38,480 but only one of those tarts should have been on the plate. 677 00:35:41,240 --> 00:35:42,720 I had to score you... 678 00:35:42,820 --> 00:35:44,440 ..seven out of ten. 679 00:35:49,580 --> 00:35:53,440 So, Petro, for round one, you have a total score of... 680 00:35:53,550 --> 00:35:55,860 ..32 points. Well done. 681 00:35:57,580 --> 00:36:00,750 I'm really disappointed after my round-one cook. 682 00:36:02,580 --> 00:36:05,130 Being five points behind Vinnie 683 00:36:05,240 --> 00:36:09,060 has made my chances of winning even harder. 684 00:36:09,170 --> 00:36:13,200 But I'm going to fight as hard as I can in round two 685 00:36:13,310 --> 00:36:15,030 to take out that title. 686 00:36:34,340 --> 00:36:38,310 In round one, you took on the superstar mystery box. 687 00:36:38,410 --> 00:36:40,960 In round two, you'll need to conquer 688 00:36:41,060 --> 00:36:43,130 the toughest challenge of all... 689 00:36:45,270 --> 00:36:46,410 ..the pressure test. 690 00:36:49,440 --> 00:36:51,620 The person who set today's pressure test 691 00:36:51,720 --> 00:36:54,550 an internationally acclaimed pastry chef. 692 00:36:57,720 --> 00:37:00,650 She learned her craft in world-class hotels 693 00:37:00,750 --> 00:37:02,480 across Singapore, 694 00:37:02,580 --> 00:37:04,270 before becoming Executive Chef 695 00:37:04,370 --> 00:37:08,170 at the Langham and Pan Pacific Hotels - London. 696 00:37:10,060 --> 00:37:13,860 She has won over 25 international awards. 697 00:37:16,100 --> 00:37:17,310 And she baked 698 00:37:17,410 --> 00:37:20,930 for Queen Elizabeth's 90th birthday celebration. 699 00:37:21,030 --> 00:37:22,240 Far out. 700 00:37:23,580 --> 00:37:26,860 Please welcome, all the way from London, 701 00:37:26,960 --> 00:37:29,580 and titan of the pastry world, 702 00:37:29,680 --> 00:37:31,650 Cherish Finden! 703 00:37:41,240 --> 00:37:43,170 Oh, my God. 704 00:37:43,270 --> 00:37:46,130 Cherish is, like, coming in hot. 705 00:37:47,440 --> 00:37:50,960 She is just, like, queen of technique, queen of precision. 706 00:37:52,310 --> 00:37:54,650 I knew that it was gonna be big for the grand finale, 707 00:37:54,750 --> 00:37:57,580 but, like, this is, like, off the Richter scale. 708 00:38:05,580 --> 00:38:07,750 Cherish, welcome to the MasterChef kitchen. 709 00:38:07,860 --> 00:38:09,240 It's so good to have you. 710 00:38:09,340 --> 00:38:10,960 Oh, thank you for having me here. 711 00:38:11,060 --> 00:38:14,410 You've had an incredible career. 712 00:38:14,510 --> 00:38:16,860 What is it that you love about what you do? 713 00:38:16,960 --> 00:38:18,170 Well, I have to say, 714 00:38:18,270 --> 00:38:22,030 every moment, I only think about pastry. 715 00:38:24,030 --> 00:38:26,370 Good is not good enough for me anymore. 716 00:38:26,480 --> 00:38:29,240 A goal is not good enough for me anymore. 717 00:38:29,340 --> 00:38:31,030 I want to reach for the stars. 718 00:38:31,130 --> 00:38:34,000 Small but formidable, guys. 719 00:38:34,100 --> 00:38:35,930 Watch out. 720 00:38:36,030 --> 00:38:38,410 Just how difficult is this dish going to be? 721 00:38:38,510 --> 00:38:42,720 This is one of the most difficult challenges 722 00:38:42,820 --> 00:38:46,240 I have created - especially for both of you. 723 00:38:46,340 --> 00:38:48,240 This is the grand finale, 724 00:38:48,340 --> 00:38:51,240 and Cherish definitely looks like she means business. 725 00:38:51,340 --> 00:38:55,720 She's not pulling any punches here and I am already scared. 726 00:38:55,820 --> 00:38:57,480 So, what kind of judge are you? 727 00:38:57,580 --> 00:38:58,620 Tough. 728 00:39:01,370 --> 00:39:04,130 I'm very fair, but I am brutal. 729 00:39:05,790 --> 00:39:09,410 I will dissect every single layer. 730 00:39:09,510 --> 00:39:13,620 I will test every component that you put in front of me. 731 00:39:16,960 --> 00:39:19,370 Vinnie, Petro, 732 00:39:19,480 --> 00:39:21,930 are you ready to find out what you'll be making? 733 00:39:22,030 --> 00:39:23,410 Yep. Yep. 734 00:39:30,820 --> 00:39:33,440 Today you will be making my... 735 00:39:42,790 --> 00:39:44,440 Oooh... 736 00:39:44,550 --> 00:39:46,100 Ohh! 737 00:39:52,370 --> 00:39:54,550 ..my Chinese afternoon tea. 738 00:40:21,410 --> 00:40:24,580 This is probably my worst nightmare come true. 739 00:40:26,510 --> 00:40:28,510 Deserts aren't my strong suit, 740 00:40:28,620 --> 00:40:31,930 and they are the most delicate little cakes 741 00:40:32,030 --> 00:40:33,720 I've ever seen in my entire life. 742 00:40:33,820 --> 00:40:35,860 Oh... Holy cow. 743 00:40:35,960 --> 00:40:37,580 These guys have got their work cut out for them. 744 00:40:39,510 --> 00:40:43,310 Chefs, please come closer to take a closer look, 745 00:40:43,410 --> 00:40:45,410 and I promise I won't bite. 746 00:40:49,480 --> 00:40:50,750 Wow. 747 00:40:50,860 --> 00:40:53,960 It's inspired by my grandpapa. 748 00:40:54,060 --> 00:40:57,370 Every Chinese New Year, we would visit him 749 00:40:57,480 --> 00:41:01,860 and greeted him with a pair of mandarin oranges. 750 00:41:01,960 --> 00:41:05,510 And this is the culture of respect. 751 00:41:05,620 --> 00:41:07,130 And in return, 752 00:41:07,240 --> 00:41:11,580 he would make us a gongfu cha ceremony, 753 00:41:11,680 --> 00:41:15,000 where each of us would get a cup of tea. 754 00:41:17,510 --> 00:41:19,440 And after the ceremony, 755 00:41:19,550 --> 00:41:24,060 there would be a big bang with firecrackers 756 00:41:24,170 --> 00:41:26,750 to welcome the Chinese New Year. 757 00:41:26,860 --> 00:41:28,370 That's really cool. So good. 758 00:41:28,480 --> 00:41:31,000 First, the mandarin orange. 759 00:41:37,130 --> 00:41:38,100 Whoa. 760 00:41:39,100 --> 00:41:42,480 Wow. Oh, my God. 761 00:41:42,580 --> 00:41:46,270 On the bottom, you have a tiger sponge, 762 00:41:46,370 --> 00:41:49,550 followed by orange marmalade, 763 00:41:49,650 --> 00:41:52,860 chocolate-orange mousse. 764 00:41:52,960 --> 00:41:56,820 The mousse has to be smooth, it needs to be creamy. 765 00:41:56,930 --> 00:41:59,960 It needs to be just melting on my palate. 766 00:42:00,060 --> 00:42:02,680 And encased by a chocolate dip. 767 00:42:02,790 --> 00:42:04,340 Oh, my God. 768 00:42:04,440 --> 00:42:07,550 It's just delicious. It is beautiful. 769 00:42:09,550 --> 00:42:10,930 The firecracker. 770 00:42:14,000 --> 00:42:16,200 Oh, my God. Look at that. 771 00:42:16,310 --> 00:42:21,100 In this collection, on the top is your mango compote. 772 00:42:21,200 --> 00:42:25,790 Coconut dacquoise is inserted into the pandan. 773 00:42:25,890 --> 00:42:27,750 Pandan. Is that another mousse? 774 00:42:27,860 --> 00:42:29,860 Yes. It's a mousse that you have to make a meringue 775 00:42:29,960 --> 00:42:31,130 and fold them in. 776 00:42:31,240 --> 00:42:33,240 There's a lot going on. 777 00:42:33,340 --> 00:42:37,750 OK. The last is the black sesame teapot. 778 00:42:37,860 --> 00:42:39,030 It is very sexy. 779 00:42:39,130 --> 00:42:41,680 When you eat it, you will remember me for life. 780 00:42:41,790 --> 00:42:43,680 Drive you crazy. Yeah! 781 00:42:45,510 --> 00:42:47,310 I think I'll already remember you for life. 782 00:42:51,130 --> 00:42:52,790 Oh, my God. Wow, look at that. 783 00:42:55,480 --> 00:42:56,580 In the centre, 784 00:42:56,680 --> 00:43:01,200 you have a very floral, very sexy yuzu curd 785 00:43:01,310 --> 00:43:04,960 enclosed with the black sesame cheesecake. 786 00:43:05,060 --> 00:43:08,200 It should be creamy, it should be rich, 787 00:43:08,310 --> 00:43:10,370 it should just melt on your palate. 788 00:43:11,410 --> 00:43:14,340 This cheesecake teapot is delicious. 789 00:43:14,440 --> 00:43:18,890 There is so much going into these desserts. 790 00:43:19,000 --> 00:43:21,750 We've got biscuits, sponge cake, dacquoise, 791 00:43:21,860 --> 00:43:24,170 compote, curds. 792 00:43:24,270 --> 00:43:26,410 This is going to be the hardest thing 793 00:43:26,510 --> 00:43:27,680 I have ever done. 794 00:43:29,620 --> 00:43:31,060 It's a beautiful flow. 795 00:43:32,270 --> 00:43:34,030 Petro is a really fierce competitor, 796 00:43:34,130 --> 00:43:37,060 and when it comes to desserts, he's just better than me. 797 00:43:37,170 --> 00:43:39,060 Even though I've got that five-point lead, 798 00:43:39,170 --> 00:43:40,480 I can't get comfy right now. 799 00:43:40,580 --> 00:43:42,890 I need to double down and work twice as hard. 800 00:43:44,410 --> 00:43:46,580 Right, gang, you will have... 801 00:43:48,510 --> 00:43:50,130 ..five hours... 802 00:43:50,240 --> 00:43:53,310 That is a big one! 803 00:43:53,410 --> 00:43:56,510 ..to complete Cherish Finden's Chinese afternoon tea. 804 00:43:58,340 --> 00:44:00,960 You're making three firecrackers, 805 00:44:01,060 --> 00:44:06,030 three sesame teapots and three mandarin oranges. 806 00:44:10,130 --> 00:44:13,060 Each of us will score your dish out of ten, 807 00:44:13,170 --> 00:44:15,030 which means, in round two, 808 00:44:15,130 --> 00:44:18,000 there's a total of 50 points up for grabs. 809 00:44:19,370 --> 00:44:21,620 This will be added to your scores from round one 810 00:44:21,720 --> 00:44:23,510 to determine the winner. 811 00:44:25,750 --> 00:44:28,310 Cherish, would you like to do the honours? 812 00:44:28,410 --> 00:44:32,170 This collection is really close to my heart. 813 00:44:32,270 --> 00:44:34,650 Please do not disappoint me. 814 00:44:34,750 --> 00:44:38,100 There is no room for mistake today. 815 00:44:40,340 --> 00:44:43,410 Chefs, your time starts now! 816 00:44:47,100 --> 00:44:48,790 Come on, boys! 817 00:44:51,100 --> 00:44:54,340 The strategy is to stay calm, fast and clean. 818 00:44:54,440 --> 00:44:56,750 I do my best fighting when I'm up against it. 819 00:44:56,860 --> 00:44:59,200 I love the pressure. I love coming from behind. 820 00:44:59,310 --> 00:45:00,930 And that's what I'm going to try and do today. 821 00:45:01,030 --> 00:45:04,100 That's it, Petro. Get everything you need. 822 00:45:04,200 --> 00:45:05,340 This morning, my cook wasn't good, 823 00:45:05,440 --> 00:45:07,580 so I've really got to come back strong now. 824 00:45:07,680 --> 00:45:09,100 Alright, now pump it, bro. Come on! 825 00:45:10,480 --> 00:45:12,060 I'm looking at this recipe, 826 00:45:12,170 --> 00:45:14,480 and I cannot believe the amount of steps 827 00:45:14,580 --> 00:45:17,890 that are in this thing. It's over 150 steps. 828 00:45:18,000 --> 00:45:20,270 There's a lot to get through. 829 00:45:21,620 --> 00:45:22,750 Passionfruit, mandarin... 830 00:45:24,790 --> 00:45:26,100 The first thing I need to do today 831 00:45:26,200 --> 00:45:28,960 is do the marmalade for the mandarin. 832 00:45:29,060 --> 00:45:30,890 And mandarin... 833 00:45:31,000 --> 00:45:34,790 The mandarin marmalade was very refreshing, zingy, 834 00:45:34,890 --> 00:45:38,170 and that's going to go in the middle of the mandarin. 835 00:45:38,270 --> 00:45:41,960 "Remove from heat, pour into a medium bowl." 836 00:45:42,060 --> 00:45:44,170 I think I've got the one-up on Vinnie 837 00:45:44,270 --> 00:45:45,720 in terms of desserts... 838 00:45:45,820 --> 00:45:47,650 Purees. "Meanwhile..." 839 00:45:47,750 --> 00:45:51,200 ..and it's given me a bit of confidence for today. 840 00:45:51,310 --> 00:45:53,170 Petro, you've got this. 841 00:45:53,270 --> 00:45:54,510 Come on, Petro! 842 00:45:57,060 --> 00:45:58,720 Go, Vinnie! 843 00:45:58,820 --> 00:46:00,650 This is a very big task, I must say. 844 00:46:00,750 --> 00:46:03,000 Everything up there was perfect, delicate 845 00:46:03,100 --> 00:46:04,410 and really, really intricate. 846 00:46:04,510 --> 00:46:06,170 All down to, like, the millimetre. 847 00:46:06,270 --> 00:46:07,720 A lot of my cooking is much more rustic 848 00:46:07,820 --> 00:46:08,960 and much more rough around the edges. 849 00:46:09,060 --> 00:46:12,930 So if I can do something that resembles that, 850 00:46:13,030 --> 00:46:14,270 I'll be pretty happy with myself. 851 00:46:14,370 --> 00:46:16,510 That was really good, Cenz. 852 00:46:16,620 --> 00:46:18,750 120g. 853 00:46:18,860 --> 00:46:21,410 So my strategy today is to work really hard, 854 00:46:21,510 --> 00:46:23,580 be super organised, and get all my mise en place done. 855 00:46:23,680 --> 00:46:26,000 I'm measuring out and preparing all my ingredients 856 00:46:26,100 --> 00:46:28,620 before I start moving on to the method of this recipe. 857 00:46:29,720 --> 00:46:30,820 Very precise, Vinnie. 858 00:46:33,030 --> 00:46:34,240 You're working really smart. 859 00:46:34,340 --> 00:46:36,930 I'm really happy with my mandarin marmalade. 860 00:46:37,030 --> 00:46:40,750 Just really bright and tangy with a little bit of bitterness. 861 00:46:40,860 --> 00:46:42,580 I get it straight into the moulds 862 00:46:42,680 --> 00:46:44,170 and into the freezer to set. 863 00:46:45,440 --> 00:46:46,860 Doing good, Vinnie. 864 00:46:46,960 --> 00:46:48,930 It's time for me to get on to my tiger sponge, 865 00:46:49,030 --> 00:46:51,100 which is going to be the base of my mandarins. 866 00:46:52,100 --> 00:46:53,550 Remembering Cherish's sponge, 867 00:46:53,650 --> 00:46:58,240 it was so light, so airy, and it just kind of melted away. 868 00:46:58,340 --> 00:46:59,580 Vinnie. Hello. 869 00:46:59,680 --> 00:47:01,100 I can see you're on to the tiger sponge. 870 00:47:01,200 --> 00:47:02,480 Yes. I sure am. 871 00:47:02,580 --> 00:47:04,440 You're going to have to call on all your nurse training, right? 872 00:47:04,550 --> 00:47:06,310 Yes, I think that's what I was going to call on. 873 00:47:06,410 --> 00:47:07,720 Yeah. Yeah. 874 00:47:07,820 --> 00:47:09,060 I'm just imagining right now that this is a... 875 00:47:09,170 --> 00:47:10,170 An emergency? An emergency. 876 00:47:10,270 --> 00:47:11,170 It is an emergency. Well, it is. 877 00:47:11,270 --> 00:47:14,000 This will be a five-hour emergency, 878 00:47:14,100 --> 00:47:17,000 so you need all of that energy, all of that decisiveness, 879 00:47:17,100 --> 00:47:18,720 all of that precision. Yep. 880 00:47:18,820 --> 00:47:20,270 But you need the stamina, too. Yeah. 881 00:47:20,370 --> 00:47:21,680 We know you've got a five-point lead, 882 00:47:21,790 --> 00:47:23,170 but it'll only take a couple of slip-ups 883 00:47:23,270 --> 00:47:24,650 for that to disappear. 884 00:47:24,750 --> 00:47:27,370 Yeah. 885 00:47:27,480 --> 00:47:28,680 This win is mine for the taking. 886 00:47:30,000 --> 00:47:32,000 Yes, Vinnie! Good job, Vinnie. 887 00:47:32,100 --> 00:47:33,270 Beautiful. 888 00:47:33,370 --> 00:47:35,790 I just need to make sure I don't make silly little mistakes. 889 00:47:35,890 --> 00:47:37,860 "Bake for seven minutes at 180, fan 2." 890 00:47:37,960 --> 00:47:38,960 Seven minutes. 891 00:47:40,580 --> 00:47:43,960 The only thing that stands between you and that trophy 892 00:47:44,060 --> 00:47:46,270 is the next four and a half hours! 893 00:47:46,370 --> 00:47:47,440 Let's go! 894 00:47:49,620 --> 00:47:51,100 Come on! Go, Vin! 895 00:47:51,200 --> 00:47:52,270 You've got this! 896 00:47:52,370 --> 00:47:53,200 Let's go! 897 00:47:53,310 --> 00:47:55,130 Go, Petro! 898 00:47:55,240 --> 00:47:56,650 I am in the zone now. 899 00:47:56,750 --> 00:47:58,240 It's time to pick up another gear. 900 00:47:58,340 --> 00:48:00,000 My tiger sponge is done. 901 00:48:00,100 --> 00:48:01,480 Nice, Petro. Come on! 902 00:48:01,580 --> 00:48:04,340 Now it's time for me to move on to my coconut dacquoise. 903 00:48:04,440 --> 00:48:06,270 That's going to go in the middle of the firecracker. 904 00:48:08,100 --> 00:48:12,030 I need to whip the eggwhites and slowly add the sugar 905 00:48:12,130 --> 00:48:13,480 so it becomes nice and glossy. 906 00:48:13,580 --> 00:48:14,750 OK, this is important. 907 00:48:14,860 --> 00:48:16,820 And then I'll be mixing all my dry elements 908 00:48:16,930 --> 00:48:21,200 and coconut into that to make my dacquoise batter. 909 00:48:21,310 --> 00:48:23,820 Looks great stuff, mate. Let's go. 910 00:48:23,930 --> 00:48:25,550 Let's go, Vin! 911 00:48:25,650 --> 00:48:28,030 Glossy semi-firm peaks. 912 00:48:28,130 --> 00:48:31,000 I'm working on my dacquoise of my firecracker. 913 00:48:31,100 --> 00:48:33,480 I combine my dry ingredients with my meringue, 914 00:48:33,580 --> 00:48:35,370 and I get it straight into my cake tin, 915 00:48:35,480 --> 00:48:36,510 ready to go in the oven. 916 00:48:38,890 --> 00:48:39,930 His looks less chunkier. 917 00:48:42,000 --> 00:48:44,130 And his looks, like, very chunky. 918 00:48:45,960 --> 00:48:47,340 Oh, no. 919 00:48:47,440 --> 00:48:49,270 What's that in that bowl, Vinnie? 920 00:48:49,370 --> 00:48:51,480 The dacquoise. 921 00:48:51,580 --> 00:48:53,130 No, the other bowl. 922 00:48:53,240 --> 00:48:55,130 Which one? That one there. 923 00:48:55,240 --> 00:48:57,000 The coconut. 924 00:49:00,240 --> 00:49:02,270 What if it was supposed to go in there and he forgot? 925 00:49:02,370 --> 00:49:03,720 Oh, God. 926 00:49:06,130 --> 00:49:08,310 Oh, Vinnie. 927 00:49:08,410 --> 00:49:09,480 Uh! 928 00:49:22,860 --> 00:49:24,340 What if it was supposed to go in there 929 00:49:24,440 --> 00:49:25,480 and he forgot? 930 00:49:25,580 --> 00:49:28,310 Oh, God. Oh, Vinnie! 931 00:49:28,410 --> 00:49:30,720 Oh, yeah. Got to fold that through, don't I? 932 00:49:30,820 --> 00:49:31,820 Right. 933 00:49:33,060 --> 00:49:34,750 This does not feel good. 934 00:49:34,860 --> 00:49:38,270 I'm already feeling so nervous about making these desserts. 935 00:49:38,370 --> 00:49:40,270 Almost forgot. Sorry, Chef. 936 00:49:40,370 --> 00:49:43,620 To make a mistake like this so soon in this pressure test 937 00:49:43,720 --> 00:49:44,860 is not what I want. 938 00:49:44,960 --> 00:49:46,410 Gentle now, Vin. Come on. 939 00:49:48,060 --> 00:49:50,060 If I wanted to hold on to that five-point lead... 940 00:49:50,170 --> 00:49:52,000 Cherish wants perfection here, 941 00:49:52,100 --> 00:49:54,440 and at this point, I need to give it to her. 942 00:49:54,550 --> 00:49:56,170 Fellas, you've had one hour, 943 00:49:56,270 --> 00:49:58,860 which means there are four hours to go! 944 00:50:02,030 --> 00:50:05,340 -Go! -Go on, Petro! 945 00:50:05,440 --> 00:50:07,960 My coconut dacquoise is in the oven 946 00:50:08,060 --> 00:50:10,930 and my yuzu curd's done and in the blast freezer to chill. 947 00:50:11,030 --> 00:50:13,200 Alright, let's go. 948 00:50:13,310 --> 00:50:15,480 Now it's time to move on to my mandarin mousse, 949 00:50:15,580 --> 00:50:17,580 which goes in the centre of the mandarin. 950 00:50:17,680 --> 00:50:18,650 Far out. 951 00:50:18,750 --> 00:50:19,960 Keep going. 952 00:50:20,060 --> 00:50:21,170 There's so much to do. 953 00:50:21,270 --> 00:50:23,790 I just need to pick up the pace wherever I can. 954 00:50:23,890 --> 00:50:25,200 Keep going, Pet. 955 00:50:25,310 --> 00:50:28,680 Cherish's mandarin mousse was super creamy and silky, 956 00:50:28,790 --> 00:50:30,060 with no chunks. 957 00:50:30,170 --> 00:50:32,580 It's such a crucial element to get right. 958 00:50:32,680 --> 00:50:34,240 I'm whipping the cream 959 00:50:34,340 --> 00:50:36,720 and I'm trying to work as quickly as I can. 960 00:50:40,440 --> 00:50:41,440 Ah! 961 00:50:42,750 --> 00:50:44,060 Uh-oh. 962 00:50:45,240 --> 00:50:46,620 I've over-whipped it. 963 00:50:48,100 --> 00:50:49,580 Ah! 964 00:50:49,680 --> 00:50:51,510 It seems like there's a really fine line 965 00:50:51,620 --> 00:50:54,440 of it being the right consistency 966 00:50:54,550 --> 00:50:55,680 and over-whipped, 967 00:50:55,790 --> 00:50:56,930 so I'm going to have to redo this. 968 00:50:57,030 --> 00:50:58,130 Come on, Petro! 969 00:50:58,240 --> 00:50:59,340 Go, Petro! 970 00:50:59,440 --> 00:51:01,240 Come on, come on! 971 00:51:07,750 --> 00:51:09,000 Oh, my God. 972 00:51:09,100 --> 00:51:11,170 I've over-whipped it again. 973 00:51:11,270 --> 00:51:12,680 This cream here's killing me! 974 00:51:12,790 --> 00:51:15,170 There's really no room for mistakes. 975 00:51:15,270 --> 00:51:17,790 Vinnie's ahead by five points. 976 00:51:19,620 --> 00:51:20,550 You've got this, Petro. 977 00:51:20,650 --> 00:51:22,130 I just need to move on, 978 00:51:22,240 --> 00:51:24,820 so I fold it through the mandarin mousse. 979 00:51:38,130 --> 00:51:39,410 Is that looking OK, Chef? 980 00:51:40,440 --> 00:51:41,440 Hm! 981 00:51:43,060 --> 00:51:44,580 Don't worry, keep going. 982 00:51:44,680 --> 00:51:47,410 Come on, get it in those moulds. 983 00:51:47,510 --> 00:51:50,580 I just hope the texture's OK once it sets. 984 00:51:54,200 --> 00:51:55,750 Well done, Vinnie. Good stuff. 985 00:51:55,860 --> 00:51:57,820 My coconut dacquoise's in the oven. 986 00:51:57,930 --> 00:51:58,960 I need to make sure 987 00:51:59,060 --> 00:52:00,580 I don't let mistakes like this happen again. 988 00:52:00,680 --> 00:52:01,680 Go, Vinnie. 989 00:52:01,790 --> 00:52:03,340 Don't take your foot off the gas. 990 00:52:03,440 --> 00:52:06,720 I've just finished my yuzu curd for my teapots. 991 00:52:06,820 --> 00:52:09,440 I'm working on my mandarin mousse. 992 00:52:12,000 --> 00:52:13,340 How is it? 993 00:52:15,240 --> 00:52:16,790 It's good. 994 00:52:16,890 --> 00:52:20,100 Except the mandarin mousse that I had was really smooth 995 00:52:20,200 --> 00:52:21,440 and this one's got the chunks. 996 00:52:22,930 --> 00:52:25,310 I've done a step wrong here. 997 00:52:25,410 --> 00:52:26,750 What are you thinking? 998 00:52:26,860 --> 00:52:28,620 I need to use a little bit of my intuition here. 999 00:52:28,720 --> 00:52:30,440 Maybe I might give it a blend up. 1000 00:52:30,550 --> 00:52:32,930 Yeah, you want it smooth, hey. 1001 00:52:34,510 --> 00:52:36,510 So I decide to blend my mousse 1002 00:52:36,620 --> 00:52:38,890 until it's really nice and silky-smooth. 1003 00:52:39,890 --> 00:52:42,100 It's better. It's really nice and smooth and melty. 1004 00:52:43,310 --> 00:52:44,820 Good. That's what you want. 1005 00:52:49,750 --> 00:52:52,370 I am absolutely sweating bullets right now. 1006 00:52:59,100 --> 00:53:01,580 She really just puts the fear of God in you. 1007 00:53:05,200 --> 00:53:06,510 This stresses me out. 1008 00:53:11,580 --> 00:53:15,480 So, in my piped mousse, I press my mandarin marmalade sphere 1009 00:53:15,580 --> 00:53:19,440 and put a perfectly cut piece of my tiger sponge on top 1010 00:53:19,550 --> 00:53:21,200 before covering it. 1011 00:53:22,200 --> 00:53:23,310 Come on, mate. 1012 00:53:23,410 --> 00:53:25,750 I'm still nervous about the texture, 1013 00:53:25,860 --> 00:53:28,410 but I need to put my head down and keep moving. 1014 00:53:28,510 --> 00:53:30,860 Alright. Now I'm moving on to the cheesecake. 1015 00:53:31,960 --> 00:53:33,650 He's ahead in this step. Let's go, Petro! 1016 00:53:33,750 --> 00:53:34,750 Come on, brother! 1017 00:53:34,860 --> 00:53:38,240 I have just done my mandarin mousse. 1018 00:53:38,340 --> 00:53:40,410 I need to get on to my cheesecake. 1019 00:53:40,510 --> 00:53:42,650 I remember the cheesecake for the teapot. 1020 00:53:42,750 --> 00:53:44,410 It has to be really smooth and silky, 1021 00:53:44,510 --> 00:53:47,100 but you do get a good hit of that black sesame. 1022 00:53:47,200 --> 00:53:49,820 So I'm going to try to find the right balance here. 1023 00:53:52,370 --> 00:53:53,720 Perfect. 1024 00:53:53,820 --> 00:53:55,680 -Come on, Petro! -Come on, Petro! 1025 00:53:55,790 --> 00:53:57,030 Keep pushing, come on! 1026 00:53:57,130 --> 00:53:58,270 I'm really happy with my cheesecake. 1027 00:53:58,370 --> 00:54:00,200 It tastes exactly like Cherish's. 1028 00:54:01,960 --> 00:54:03,790 Now I need to put my yuzu spheres 1029 00:54:03,890 --> 00:54:05,750 into the middle and then put them into the oven. 1030 00:54:05,860 --> 00:54:07,170 Nice, Petro. 1031 00:54:08,480 --> 00:54:10,580 Nice, Vinnie. Come on, Vinnie! 1032 00:54:10,680 --> 00:54:12,790 You've got this, amore. Keep it up. 1033 00:54:16,750 --> 00:54:19,620 Guys, this is a kitchen marathon. 1034 00:54:19,720 --> 00:54:21,930 There is still a lot to do, 1035 00:54:22,030 --> 00:54:25,060 and you've got three hours to go! Come on! 1036 00:54:25,170 --> 00:54:27,100 Come on, Petro! 1037 00:54:27,200 --> 00:54:28,680 Go, Vinnie! 1038 00:54:28,790 --> 00:54:30,510 Come on! Keep pushing! 1039 00:54:30,620 --> 00:54:32,270 You've got it, Vinnie! 1040 00:54:40,440 --> 00:54:41,680 Alright. 1041 00:54:42,960 --> 00:54:45,030 I've finished my mango and calamansi compote 1042 00:54:45,130 --> 00:54:46,370 for my firecracker. 1043 00:54:46,480 --> 00:54:48,510 Keep it up, Vinnie. Really good pace. 1044 00:54:48,620 --> 00:54:51,410 The next thing I need to do is cut my dacquoise 1045 00:54:51,510 --> 00:54:53,000 for the centre of that firecracker. 1046 00:54:53,100 --> 00:54:55,060 "For the dacquoise, cut a rectangle. 1047 00:54:55,170 --> 00:54:57,100 "Finished height should be approximately 0.6." 1048 00:55:02,200 --> 00:55:03,890 12. 1049 00:55:07,000 --> 00:55:09,000 Now I have to pipe my mango and calamansi compote 1050 00:55:09,100 --> 00:55:10,200 on top of my dacquoise. 1051 00:55:10,310 --> 00:55:11,580 Whoo! 1052 00:55:11,680 --> 00:55:13,790 I get it straight into the blast chiller to cool down. 1053 00:55:13,890 --> 00:55:16,680 Yes, Cenz! You got it. Whoo! Come on, Vin! Keep it up. 1054 00:55:16,790 --> 00:55:19,240 Alright, let's do this. 1055 00:55:19,340 --> 00:55:21,340 It's time to start on my pandan and coconut mousse 1056 00:55:21,440 --> 00:55:22,820 for my firecracker. 1057 00:55:22,930 --> 00:55:24,060 I need to steep my pandan leaves 1058 00:55:24,170 --> 00:55:27,650 for about 30 seconds, and then blend it. 1059 00:55:27,750 --> 00:55:29,310 Loving that pandan, mate. 1060 00:55:29,410 --> 00:55:31,720 And then have my Italian meringue ready 1061 00:55:31,820 --> 00:55:32,960 to be folded in. 1062 00:55:34,680 --> 00:55:37,340 Really nice, beautiful texture. I'm happy with it. 1063 00:55:37,440 --> 00:55:38,890 You got it, Cenz. 1064 00:55:39,000 --> 00:55:41,000 That's it, Petro. 1065 00:55:41,100 --> 00:55:44,030 My mango and calamansi compote is done. 1066 00:55:44,130 --> 00:55:45,310 Come on, Petro! Pick it up. 1067 00:55:46,550 --> 00:55:48,650 Now it's time to cut up the dacquoise 1068 00:55:48,750 --> 00:55:49,930 for the firecracker. 1069 00:55:51,480 --> 00:55:53,060 14cm. 1070 00:55:55,790 --> 00:55:57,650 Is he cutting it the right way? 1071 00:56:00,170 --> 00:56:01,550 What has he done? 1072 00:56:04,650 --> 00:56:06,000 Oh, shit. 1073 00:56:10,820 --> 00:56:11,860 I've stuffed it. 1074 00:56:13,130 --> 00:56:15,550 It's got to be 14cm by 12cm. 1075 00:56:15,650 --> 00:56:16,750 OK. 1076 00:56:16,860 --> 00:56:20,170 I cannot believe it. I've cut my dacquoise wrong. 1077 00:56:20,270 --> 00:56:21,860 It's meant to be cut as a rectangle 1078 00:56:21,960 --> 00:56:24,100 so I can evenly spread the mango compote. 1079 00:56:26,890 --> 00:56:29,680 Just stop and think, 1080 00:56:29,790 --> 00:56:31,860 because you only need six pieces. 1081 00:56:31,960 --> 00:56:33,410 Yes. Hold your nerve. 1082 00:56:33,510 --> 00:56:34,480 Yes. Yeah? 1083 00:56:34,580 --> 00:56:35,510 Thanks, Chef. OK. 1084 00:56:35,620 --> 00:56:38,000 Take a deep breath. You've got this. 1085 00:56:41,890 --> 00:56:42,930 Shit! 1086 00:56:43,030 --> 00:56:44,370 Come on, Petro. 1087 00:56:45,860 --> 00:56:48,410 I get my cheesecake for the teapot out of the oven. 1088 00:56:48,510 --> 00:56:49,510 just in time. 1089 00:56:50,620 --> 00:56:51,580 I think it looks good... 1090 00:56:53,030 --> 00:56:54,680 ..put it in the blast freezer to chill, 1091 00:56:54,790 --> 00:56:57,580 and then I go back to my dacquoise. 1092 00:56:57,680 --> 00:57:00,060 OK, let's reset. 1093 00:57:00,170 --> 00:57:03,790 I've still got a solid chunk of my coconut dacquoise. 1094 00:57:03,890 --> 00:57:06,930 So I've just got to hope that I can make this work. 1095 00:57:07,030 --> 00:57:08,410 That's it. 1096 00:57:09,410 --> 00:57:11,680 Beautiful, Pet. 1097 00:57:11,790 --> 00:57:14,720 It's time to do my black sesame handle 1098 00:57:14,820 --> 00:57:16,310 and knob for the teapot. 1099 00:57:16,410 --> 00:57:18,510 I hope you're halfway through your recipe, 1100 00:57:18,620 --> 00:57:20,580 because you are halfway through your time! 1101 00:57:20,680 --> 00:57:23,370 Two and a half hours left! 1102 00:57:25,550 --> 00:57:26,790 Come on, Petro! Come on! 1103 00:57:26,890 --> 00:57:27,820 Keep pushing. 1104 00:57:27,930 --> 00:57:29,890 Come on, Cenz, go! 1105 00:57:30,000 --> 00:57:31,550 I'm not halfway through the recipe. 1106 00:57:31,650 --> 00:57:32,650 Come on. 1107 00:57:32,750 --> 00:57:34,620 I really need to find a second gear here 1108 00:57:34,720 --> 00:57:36,930 and find a way to make up some time. 1109 00:57:37,030 --> 00:57:38,890 OK. You've got this, mate. 1110 00:57:39,000 --> 00:57:41,480 I need to take my cheesecake out of the oven 1111 00:57:41,580 --> 00:57:43,310 and put it to the side to cool down and set. 1112 00:57:43,410 --> 00:57:44,960 Oh, look at the colour of that. 1113 00:57:46,720 --> 00:57:48,310 Vinnie's cheesecake, 1114 00:57:48,410 --> 00:57:49,960 It looks like it could have been in there 1115 00:57:50,060 --> 00:57:51,130 a little bit too long. 1116 00:57:52,620 --> 00:57:54,030 So I'm really hoping that this doesn't cost him. 1117 00:57:55,340 --> 00:57:56,310 Go, Vin. 1118 00:57:58,720 --> 00:58:00,060 Good job, Cenz. 1119 00:58:01,680 --> 00:58:02,620 Ooh! 1120 00:58:02,720 --> 00:58:04,410 Looks lovely, Vinnie. 1121 00:58:04,510 --> 00:58:06,130 Gorgeous, Vin. 1122 00:58:06,240 --> 00:58:08,410 My pandan and coconut mix is looking great. 1123 00:58:09,480 --> 00:58:11,890 The next thing I need to do is add in my gelatine 1124 00:58:12,000 --> 00:58:13,030 and my sugar. 1125 00:58:13,130 --> 00:58:14,650 Have you just added your gelatine? 1126 00:58:14,750 --> 00:58:15,930 Just added the gelatine. 1127 00:58:16,030 --> 00:58:17,340 Read your recipe. 1128 00:58:24,030 --> 00:58:25,720 Did you sieve it before you added your gelatine? 1129 00:58:25,820 --> 00:58:26,720 No. 1130 00:58:26,820 --> 00:58:28,620 Your mousse might not set in time 1131 00:58:28,720 --> 00:58:30,240 because of what you've done. 1132 00:58:32,130 --> 00:58:33,100 Ohh. 1133 00:58:34,410 --> 00:58:36,680 I've been pushing so hard this entire cook. 1134 00:58:37,820 --> 00:58:40,030 I can't believe I might have to remake this element. 1135 00:58:42,030 --> 00:58:45,000 OK. Yes. Yes. Yes. 1136 00:58:45,100 --> 00:58:46,620 Come on, Pet! 1137 00:58:50,370 --> 00:58:52,270 He's got his pages all over the place. 1138 00:58:52,370 --> 00:58:55,440 I remember the teapot handles being really delicate 1139 00:58:55,550 --> 00:58:56,650 and really thin. 1140 00:58:56,750 --> 00:58:59,270 So I'm trying to roll these out as thin as I can, 1141 00:58:59,370 --> 00:59:00,550 but it's really hard. 1142 00:59:00,650 --> 00:59:02,270 He needs to stop playing with it. 1143 00:59:02,370 --> 00:59:04,170 What's that for? 1144 00:59:06,270 --> 00:59:07,580 Are we seeing Vinnie do this? 1145 00:59:12,510 --> 00:59:14,100 I'm rolling my teapot handle out, 1146 00:59:14,200 --> 00:59:16,550 and I can see Vinnie making some sort of mousse 1147 00:59:16,650 --> 00:59:17,750 or whatever. 1148 00:59:17,860 --> 00:59:20,030 And I'm thinking, "Where's that meant to be made?" 1149 00:59:21,890 --> 00:59:23,790 Um... 1150 00:59:25,750 --> 00:59:26,750 Oh, wait a sec. 1151 00:59:31,410 --> 00:59:33,200 Oh, jeez. 1152 00:59:33,310 --> 00:59:36,200 I realise that I have skipped a page. 1153 00:59:37,340 --> 00:59:38,860 Um... 1154 00:59:50,480 --> 00:59:52,000 Oh, jeez. 1155 00:59:53,340 --> 00:59:54,930 Oh, Petro. 1156 00:59:55,030 --> 00:59:58,030 I realise that I have skipped a page. 1157 00:59:59,410 --> 01:00:00,440 Put your pages in order. 1158 01:00:01,930 --> 01:00:05,930 I have completely missed the coconut and pandan mousse. 1159 01:00:06,030 --> 01:00:07,890 Um... 1160 01:00:08,930 --> 01:00:10,720 Ah! This is all a bit overwhelming, 1161 01:00:10,820 --> 01:00:13,960 but I've got to do both at the same time 1162 01:00:14,060 --> 01:00:16,240 and move as fast as I can to get everything done. 1163 01:00:17,370 --> 01:00:18,440 Come on, Petro, pump it! 1164 01:00:18,550 --> 01:00:20,620 Yep. In to boil. 1165 01:00:20,720 --> 01:00:23,000 For my pandan and coconut mousse, 1166 01:00:23,100 --> 01:00:27,310 I have added my coconut and my pandan together. 1167 01:00:27,410 --> 01:00:29,060 And I'm bringing that up to heat. 1168 01:00:29,170 --> 01:00:31,370 I'm going to leave that to come to the boil. 1169 01:00:31,480 --> 01:00:33,440 Yeah, Petro! 1170 01:00:33,550 --> 01:00:34,860 Ooh! 1171 01:00:34,960 --> 01:00:37,310 And now I have to roll these teapot handles 1172 01:00:37,410 --> 01:00:38,580 as quickly as I can. 1173 01:00:38,680 --> 01:00:40,410 Oh, this is hard. That's it. 1174 01:00:40,510 --> 01:00:43,100 It's time to multi-task as much as I can now. 1175 01:00:43,200 --> 01:00:44,340 25g. 1176 01:00:44,440 --> 01:00:45,790 -Yeah, Petro! -Come on, Petro! 1177 01:00:48,480 --> 01:00:49,480 Um... 1178 01:00:51,240 --> 01:00:52,370 What's going on, Cenz? 1179 01:00:52,480 --> 01:00:54,440 I'm still trying to problem-solve 1180 01:00:54,550 --> 01:00:55,750 my pandan mousse... 1181 01:00:55,860 --> 01:00:57,790 You don't have time to start that again, Vinnie. 1182 01:00:57,890 --> 01:00:58,890 No. 1183 01:00:59,000 --> 01:01:00,820 ..and think, "What can I do here to fix this?" 1184 01:01:03,000 --> 01:01:05,960 Um, the gelatine hasn't been incorporated yet. 1185 01:01:07,270 --> 01:01:08,650 So this gelatine's starting to melt, right? 1186 01:01:08,750 --> 01:01:09,750 Yep. 1187 01:01:09,860 --> 01:01:11,960 So if I sieve this now, put it back in 1188 01:01:12,060 --> 01:01:14,410 in a clean jug, and then add a little bit more gelatine 1189 01:01:14,510 --> 01:01:16,930 to contribute to what's just been melted, 1190 01:01:17,030 --> 01:01:18,170 it could still work. 1191 01:01:18,270 --> 01:01:19,820 Chef, you have to decide on your own now. 1192 01:01:19,930 --> 01:01:21,240 Yeah, yeah. Yep. 1193 01:01:21,340 --> 01:01:22,270 'Cause I think if I slow down now, 1194 01:01:22,370 --> 01:01:23,550 I'm not going to get everything done. 1195 01:01:23,650 --> 01:01:25,130 This isn't my recipe, 1196 01:01:25,240 --> 01:01:26,370 but I need to make some decisions here. 1197 01:01:26,480 --> 01:01:27,790 You're risking it. 1198 01:01:28,960 --> 01:01:31,440 This could change the final outcome of this element. 1199 01:01:31,550 --> 01:01:32,960 but I need to take a risk here 1200 01:01:33,060 --> 01:01:34,860 and I need to make up some time. 1201 01:01:34,960 --> 01:01:35,890 Good boy, Vinnie. 1202 01:01:36,000 --> 01:01:37,270 You've got this, Vin! 1203 01:01:37,370 --> 01:01:39,130 Come on! 1204 01:01:39,240 --> 01:01:41,890 So I strain my pandan puree, 1205 01:01:42,000 --> 01:01:45,030 adding my gelatine to hopefully save my pandan mousse. 1206 01:01:45,130 --> 01:01:46,370 Come on, mate. 1207 01:01:54,820 --> 01:01:56,890 I've just got my fingers crossed. 1208 01:01:57,000 --> 01:01:58,030 OK. 1209 01:01:58,130 --> 01:02:00,370 Yes, Cenz! You got it! Come on! 1210 01:02:02,170 --> 01:02:03,860 It's time to work on my teapot handle and knob. 1211 01:02:03,960 --> 01:02:05,200 Keep it up. 1212 01:02:05,310 --> 01:02:08,720 Vinnie, Petro, it's time to go off, kings. 1213 01:02:08,820 --> 01:02:10,960 90 minutes to go! 1214 01:02:11,060 --> 01:02:13,340 Come on! Let's go! 1215 01:02:13,440 --> 01:02:15,750 Come on, mate! You've got to lift now. 1216 01:02:15,860 --> 01:02:16,930 Yep. 1217 01:02:17,030 --> 01:02:18,550 That's it, Petro! Come on! 1218 01:02:18,650 --> 01:02:19,820 Come on! 1219 01:02:23,680 --> 01:02:25,370 What is inside here? 1220 01:02:25,480 --> 01:02:27,580 Nothing yet. Ah, I see. OK. 1221 01:02:27,680 --> 01:02:30,060 Petro's been cooking his pandan leaves 1222 01:02:30,170 --> 01:02:31,930 for much longer than Vinnie did. 1223 01:02:33,270 --> 01:02:34,310 Done. That can go. 1224 01:02:34,410 --> 01:02:37,410 I don't know who's right and who's wrong, 1225 01:02:37,510 --> 01:02:39,790 but they can't both be right. 1226 01:02:39,890 --> 01:02:41,340 Once you've done your next big step, 1227 01:02:41,440 --> 01:02:42,820 I want a clean down again. Clean down, yes. 1228 01:02:42,930 --> 01:02:43,930 Yeah, get that mind clear. 1229 01:02:44,030 --> 01:02:45,100 Let's go, Petro! 1230 01:02:46,370 --> 01:02:47,790 That's it, Petro! Come on. 1231 01:02:47,890 --> 01:02:50,440 My coconut and pandan mixture has been cooking away 1232 01:02:50,550 --> 01:02:51,960 for my firecracker. 1233 01:02:53,790 --> 01:02:56,370 And now I need to blend it, strain it and add the gelatine. 1234 01:02:56,480 --> 01:02:58,680 Yeah! That's it. 1235 01:02:58,790 --> 01:03:01,890 "Fold 35 of the Italian meringue 1236 01:03:02,000 --> 01:03:04,130 "into the gelatine puree mixture." 1237 01:03:06,510 --> 01:03:07,890 Come on, Vinnie, let's do it! 1238 01:03:08,000 --> 01:03:08,930 Alright. 1239 01:03:09,030 --> 01:03:10,100 It's time for me to move on 1240 01:03:10,200 --> 01:03:12,200 to my chocolate firecracker tube. 1241 01:03:12,310 --> 01:03:14,240 I have to move so fast 1242 01:03:14,340 --> 01:03:16,550 because chocolate sets really quickly. 1243 01:03:16,650 --> 01:03:18,030 You've got it, Cenz. 1244 01:03:18,130 --> 01:03:21,000 140, 110. 1245 01:03:22,790 --> 01:03:24,550 Here we go. Come on, Vinnie. 1246 01:03:24,650 --> 01:03:26,100 Come on, come on, Vinnie. 1247 01:03:26,200 --> 01:03:27,580 Come on, Vinnie. Beautiful! 1248 01:03:27,680 --> 01:03:28,750 Come on, Vinnie! 1249 01:03:28,860 --> 01:03:30,130 Nice! Yes, Vinnie, nice! 1250 01:03:35,930 --> 01:03:37,200 You've got it! 1251 01:03:37,310 --> 01:03:38,410 Well done, Vin! 1252 01:03:40,240 --> 01:03:41,310 "Put it in the fridge." 1253 01:03:42,580 --> 01:03:44,370 One hour to go! Come on! 1254 01:03:48,340 --> 01:03:49,720 Come on! 1255 01:03:49,820 --> 01:03:52,310 Come on, Petro. That's it. Get it going. 1256 01:03:52,410 --> 01:03:53,860 "15g." 1257 01:03:55,370 --> 01:03:59,060 This coconut and pandan mousse, I think it's looking alright. 1258 01:03:59,170 --> 01:04:01,960 Now it's time to assemble in the moulds 1259 01:04:02,060 --> 01:04:04,960 with the dacquoise and mango compote. 1260 01:04:05,060 --> 01:04:07,750 "7cm by 1cm." 1261 01:04:09,200 --> 01:04:12,000 Petro, you've got this. Keep going. 1262 01:04:13,000 --> 01:04:14,000 Alright. 1263 01:04:14,100 --> 01:04:17,620 Yeah, big poppa! Come on, big poppa! Let's go! 1264 01:04:17,720 --> 01:04:21,100 Now I need to get onto my chocolate firecracker. 1265 01:04:21,200 --> 01:04:23,720 Come on, Petro. I've got to work fast. 1266 01:04:24,750 --> 01:04:25,930 Alright, Petro, work quick. 1267 01:04:28,030 --> 01:04:31,480 Ah! It's setting so quick. 1268 01:04:36,480 --> 01:04:37,790 No. 1269 01:04:38,930 --> 01:04:41,170 I wasn't happy with my mystery box cook. 1270 01:04:41,270 --> 01:04:43,130 This cook is starting to fall apart. 1271 01:04:43,240 --> 01:04:45,750 Keep going, mate. Come on, keep going, buddy. 1272 01:04:45,860 --> 01:04:47,130 Oh, my God. 1273 01:04:48,820 --> 01:04:52,100 My dream of holding that MasterChef trophy... 1274 01:04:53,720 --> 01:04:55,240 ..is slipping away. 1275 01:05:10,030 --> 01:05:12,000 This cook is starting to fall apart. 1276 01:05:13,440 --> 01:05:16,170 I've set such a high standard for myself 1277 01:05:16,270 --> 01:05:19,480 because leaving the family business... 1278 01:05:20,650 --> 01:05:23,680 ..I knew what pressure I'd be putting on my dad. 1279 01:05:25,960 --> 01:05:27,310 In my last cook... 1280 01:05:28,370 --> 01:05:30,650 ..I feel like I've let my family down. 1281 01:05:46,310 --> 01:05:47,650 You alright? 1282 01:05:47,750 --> 01:05:49,820 I'm really upset with myself. 1283 01:05:49,930 --> 01:05:52,060 Petro, deep breath. Deep breath. 1284 01:05:52,170 --> 01:05:53,480 Just having a moment. 1285 01:05:55,100 --> 01:05:57,170 Just having a... Yeah. OK. Take a deep breath. 1286 01:05:57,270 --> 01:05:58,370 I just feel like... Yeah. 1287 01:06:00,860 --> 01:06:02,030 Mate, it's fine. Yeah. 1288 01:06:08,130 --> 01:06:10,960 Don't worry about the last four hours. 1289 01:06:11,060 --> 01:06:13,790 Take a deep breath and just focus. 1290 01:06:16,000 --> 01:06:19,790 You are here for a reason, OK? You can do this. 1291 01:06:19,890 --> 01:06:22,790 You are an absolute legend and a weapon... 1292 01:06:23,960 --> 01:06:25,170 ..and you deserve 1293 01:06:25,270 --> 01:06:26,960 to give this everything that you've got, OK? 1294 01:06:27,060 --> 01:06:28,030 Thank, Chef. 1295 01:06:28,130 --> 01:06:29,680 Deep breath and get stuck in. Yeah. 1296 01:06:29,790 --> 01:06:31,130 You can do this. Thanks, Chef. 1297 01:06:31,240 --> 01:06:33,100 Come on, mate. 1298 01:06:33,200 --> 01:06:35,510 Let's go, Petro. Let's go, baby. Let's go. 1299 01:06:35,620 --> 01:06:38,310 Even though I feel deflated at the moment. 1300 01:06:38,410 --> 01:06:39,790 I'm going to pick myself up. 1301 01:06:41,620 --> 01:06:43,680 The finish line is in sight 1302 01:06:43,790 --> 01:06:47,200 and I'm really trying to muster all the energy I have left 1303 01:06:47,310 --> 01:06:48,860 to finish off this cook. 1304 01:06:52,100 --> 01:06:55,270 This firecracker tempering is not working. 1305 01:06:55,370 --> 01:06:57,200 I need to redo it 1306 01:06:57,310 --> 01:07:00,510 and remould it and hopefully get it right. 1307 01:07:01,860 --> 01:07:05,580 Go, Petro. Nice. Beautiful, Petro. 1308 01:07:05,680 --> 01:07:08,550 I just need to keep pushing until the very end. 1309 01:07:08,650 --> 01:07:10,200 Yes, Petro! Come on! 1310 01:07:11,960 --> 01:07:13,200 Nice, Petro. 1311 01:07:13,310 --> 01:07:15,650 Keep going! 1312 01:07:17,100 --> 01:07:20,550 Final push! 20 minutes to go! 1313 01:07:20,650 --> 01:07:22,890 Come on! 1314 01:07:27,720 --> 01:07:29,550 Vincent, you've got to hurry, mate! Come on! 1315 01:07:33,130 --> 01:07:35,750 I've just finished spraying my mandarin... 1316 01:07:36,860 --> 01:07:38,620 ..and the next thing I have to do is 1317 01:07:38,720 --> 01:07:40,000 assemble my firecracker. 1318 01:07:41,410 --> 01:07:43,130 These final steps are probably 1319 01:07:43,240 --> 01:07:45,310 the most important of the whole cook. 1320 01:07:45,410 --> 01:07:46,580 They're not perfect cylinders, 1321 01:07:46,680 --> 01:07:50,200 but I don't really have time to make any more right now. 1322 01:07:50,310 --> 01:07:52,510 At this point, I'm just trying 1323 01:07:52,620 --> 01:07:54,790 to get as much done as possible. 1324 01:07:54,890 --> 01:07:56,370 I know it's not really going to be perfect, 1325 01:07:56,480 --> 01:07:59,480 but it's better than nothing on the plate right now. 1326 01:07:59,580 --> 01:08:00,790 Steady hands. 1327 01:08:04,000 --> 01:08:05,370 They are a little bit wonky. 1328 01:08:10,000 --> 01:08:12,550 My God. This is crazy. 1329 01:08:12,650 --> 01:08:16,550 But I don't have any more time to finesse. 1330 01:08:16,650 --> 01:08:19,480 My mandarins and my firecrackers are done, 1331 01:08:19,580 --> 01:08:21,410 but I still need to do my teapots. 1332 01:08:21,510 --> 01:08:23,310 Get the teapot. 1333 01:08:23,410 --> 01:08:26,130 Looking at this teapot... 1334 01:08:26,240 --> 01:08:30,750 ..I realise my teapots are not exactly like Cherish's. 1335 01:08:32,060 --> 01:08:33,650 They are not the same colour. 1336 01:08:33,750 --> 01:08:36,000 I think I might have cooked mine a little bit more. 1337 01:08:39,480 --> 01:08:41,750 But then, I don't really have time to question myself. 1338 01:08:43,620 --> 01:08:45,060 I just need to keep going. 1339 01:08:47,650 --> 01:08:50,680 Your final ten minutes! Come on! 1340 01:08:52,680 --> 01:08:54,750 Come on! Ten minutes! You can do it. 1341 01:09:00,480 --> 01:09:02,860 Whoo-hoo! 1342 01:09:02,960 --> 01:09:04,170 Oh-oh-oh! 1343 01:09:04,270 --> 01:09:06,200 My hands are shaking. 1344 01:09:06,310 --> 01:09:07,310 I can't... 1345 01:09:07,410 --> 01:09:08,820 I can't do anything about it. 1346 01:09:10,580 --> 01:09:12,510 I'm struggling to glue these pieces on. 1347 01:09:12,620 --> 01:09:14,240 Oh, my God. Oh, my god. 1348 01:09:22,310 --> 01:09:24,410 I have to push as hard as I can until the end. 1349 01:09:24,510 --> 01:09:26,100 Yeah, Petro! 1350 01:09:26,200 --> 01:09:27,440 Get it on the plate! 1351 01:09:27,550 --> 01:09:29,130 One minute to go! 1352 01:09:39,100 --> 01:09:41,170 This is for the title... 1353 01:09:41,270 --> 01:09:42,820 Ten! 1354 01:09:42,930 --> 01:09:43,890 Nine! 1355 01:09:45,370 --> 01:09:46,580 Eight! 1356 01:09:47,750 --> 01:09:49,060 Seven! 1357 01:09:50,310 --> 01:09:51,270 Six! 1358 01:09:52,510 --> 01:09:53,550 Five! 1359 01:09:54,650 --> 01:09:56,130 Four! 1360 01:09:57,130 --> 01:09:58,510 Three! 1361 01:09:59,580 --> 01:10:00,620 Two! 1362 01:10:01,960 --> 01:10:02,860 One! 1363 01:10:07,200 --> 01:10:08,240 Well done! 1364 01:10:11,340 --> 01:10:12,680 Are you crying? 1365 01:10:12,790 --> 01:10:14,170 Ay! 1366 01:10:14,270 --> 01:10:15,650 Stop it! 1367 01:10:18,930 --> 01:10:20,620 It's been an absolute pleasure cooking with you, yeah? 1368 01:10:20,720 --> 01:10:21,750 Yeah, same, mate. 1369 01:10:21,860 --> 01:10:23,200 This whole competition, 1370 01:10:23,310 --> 01:10:25,100 this whole season has been the best. 1371 01:10:25,200 --> 01:10:26,550 It's been a blast. Thank you. 1372 01:10:26,650 --> 01:10:27,440 Mate, thank you. 1373 01:10:27,550 --> 01:10:29,030 Friends for life, huh? Oh... 1374 01:10:29,130 --> 01:10:30,580 Good on you, boys! 1375 01:10:32,480 --> 01:10:33,580 So sweet. 1376 01:10:45,000 --> 01:10:45,930 Oh! 1377 01:10:46,030 --> 01:10:48,310 Um, the fact that 1378 01:10:48,410 --> 01:10:52,030 I know there's physical flaws in my desserts, 1379 01:10:52,130 --> 01:10:53,820 even though they may taste good, 1380 01:10:53,930 --> 01:10:56,410 it's just, uh, it's tough, 1381 01:10:56,510 --> 01:10:58,440 but it was a special moment, 1382 01:10:58,550 --> 01:11:00,750 a special thing to be a part of. 1383 01:11:00,860 --> 01:11:02,270 Special person to do it with, with Vinnie here. 1384 01:11:02,370 --> 01:11:04,790 But, you know, 1385 01:11:04,890 --> 01:11:06,550 today was just really tough and I think, 1386 01:11:06,650 --> 01:11:09,340 yeah, all the emotions have come out. 1387 01:11:17,270 --> 01:11:18,410 Oh! 1388 01:11:21,580 --> 01:11:22,750 That was pretty special. 1389 01:11:24,000 --> 01:11:26,860 I'm definitely very, very proud of myself. 1390 01:11:26,960 --> 01:11:29,410 I would not have been able to even dream 1391 01:11:29,510 --> 01:11:30,480 about doing anything like that 1392 01:11:30,580 --> 01:11:32,170 at the start of this competition. 1393 01:11:32,270 --> 01:11:34,680 And it means the world 1394 01:11:34,790 --> 01:11:36,820 to have my family here watching me today. 1395 01:11:36,930 --> 01:11:38,310 I was doing it for them. 1396 01:11:38,410 --> 01:11:40,960 Having that connection with my dad and food... 1397 01:11:42,440 --> 01:11:44,790 ..is truly something special. 1398 01:11:54,480 --> 01:11:56,580 I love you so much. I love you, too. 1399 01:11:59,200 --> 01:12:01,060 What are you crying for?! 1400 01:12:06,000 --> 01:12:08,130 You can tell that it just means so much to him 1401 01:12:08,240 --> 01:12:09,860 as much as it means to me. 1402 01:12:10,960 --> 01:12:13,170 And I really, really want to win this. 1403 01:12:23,510 --> 01:12:26,200 It feels very surreal, last tasting. 1404 01:12:26,310 --> 01:12:28,410 I know I was just reflecting on 1405 01:12:28,510 --> 01:12:30,750 all the fun we've had, everything we've done. 1406 01:12:35,620 --> 01:12:37,510 The whole ride. Yeah. 1407 01:12:41,340 --> 01:12:42,680 It's pretty cool. 1408 01:12:42,790 --> 01:12:45,890 I'm five points ahead of Petro... 1409 01:12:46,000 --> 01:12:47,960 Let's go, mate. 1410 01:12:48,930 --> 01:12:51,340 ..and although I'm happy with 1411 01:12:51,440 --> 01:12:53,580 what I was able to put up today, 1412 01:12:53,680 --> 01:12:56,620 I had to improvise on my pandan mousse 1413 01:12:56,720 --> 01:12:58,860 as well as my mandarin mousse. 1414 01:13:00,270 --> 01:13:03,000 So I still have no idea 1415 01:13:03,100 --> 01:13:05,100 what they're like on the inside. 1416 01:13:05,200 --> 01:13:06,240 Hi, Vinnie. Hello. 1417 01:13:06,340 --> 01:13:09,000 -Vinnie. -Vinnie. 1418 01:13:09,100 --> 01:13:10,060 Hello. 1419 01:13:10,170 --> 01:13:13,200 Can you believe you did that? 1420 01:13:13,310 --> 01:13:14,550 Five hours! 1421 01:13:14,650 --> 01:13:17,410 No. I honestly can't believe it. 1422 01:13:18,960 --> 01:13:21,170 For the first time in this competition, 1423 01:13:21,270 --> 01:13:23,270 I can 100% say that I'm very, 1424 01:13:23,370 --> 01:13:25,720 very proud of myself for what I did today. 1425 01:13:25,820 --> 01:13:27,030 How was that? 1426 01:13:27,130 --> 01:13:31,240 To have your old man come running down those stairs? 1427 01:13:33,410 --> 01:13:36,000 And that embrace that you two had, 1428 01:13:36,100 --> 01:13:38,240 that must have felt really bloody good. 1429 01:13:38,340 --> 01:13:40,790 It did. I've never seen my dad like that, 1430 01:13:40,890 --> 01:13:42,620 to be honest. Oh. 1431 01:13:42,720 --> 01:13:44,030 I've never heard him say 1432 01:13:44,130 --> 01:13:46,200 that he was that proud of me before. 1433 01:13:46,310 --> 01:13:48,060 And that was really, really special. 1434 01:13:48,170 --> 01:13:49,410 Wow. Really awesome. 1435 01:13:49,510 --> 01:13:51,820 You know, we've always been like, you know, 1436 01:13:51,930 --> 01:13:54,100 very expressive, but that's, like, different. 1437 01:13:54,200 --> 01:13:55,270 That was very, very different. 1438 01:13:55,370 --> 01:13:58,240 And that was really, really nice for me. 1439 01:13:58,340 --> 01:13:59,720 Thank you, Vinnie. If you'd like to 1440 01:13:59,820 --> 01:14:01,930 very carefully put your dishes on the table... 1441 01:14:02,030 --> 01:14:02,960 Yep. ..we will taste. 1442 01:14:03,060 --> 01:14:05,060 Thank you. Thank you. 1443 01:14:22,030 --> 01:14:24,030 Thank you. Thank you very much. 1444 01:14:24,130 --> 01:14:25,240 Thank you. Thank you. 1445 01:14:31,620 --> 01:14:32,960 Oh, wow! Good crunch? 1446 01:14:34,240 --> 01:14:37,410 That's really thin. Wow. 1447 01:14:44,510 --> 01:14:46,750 Ooh-la-la-la-la. 1448 01:14:48,650 --> 01:14:49,930 Thank you. 1449 01:14:54,580 --> 01:14:55,960 Oh, that smells amazing. 1450 01:15:03,100 --> 01:15:05,440 Very consistent. Yeah. 1451 01:15:06,820 --> 01:15:08,240 Here you go. 1452 01:15:41,890 --> 01:15:43,410 Oh, my goodness. 1453 01:15:44,620 --> 01:15:45,680 The mandarin orange... 1454 01:15:48,130 --> 01:15:50,480 ..was va-va-voom. He nailed it. 1455 01:15:50,580 --> 01:15:53,550 The cream was so smooth, 1456 01:15:53,650 --> 01:15:55,750 silky and melt on my palate. 1457 01:15:56,930 --> 01:16:00,930 The marmalade was really nicely cooked 1458 01:16:01,030 --> 01:16:04,680 and the sponge was spot-on. 1459 01:16:04,790 --> 01:16:07,580 I feel like the mandarin orange is 1460 01:16:07,680 --> 01:16:10,410 nearly like-for-like, you know? Ooh-la-la! 1461 01:16:10,510 --> 01:16:14,310 Flavour-wise and the texture of that mousse inside 1462 01:16:14,410 --> 01:16:16,930 and also the casing, spot-on. 1463 01:16:17,030 --> 01:16:19,620 Yes. Like, spot-on. 1464 01:16:19,720 --> 01:16:23,790 I am head over heels with that little petit gateau. 1465 01:16:23,890 --> 01:16:27,030 The flavour of it is just phenomenal. 1466 01:16:27,130 --> 01:16:29,550 You really get that citrus in it. 1467 01:16:29,650 --> 01:16:32,060 I love the intensity of the marmalade, 1468 01:16:32,170 --> 01:16:34,200 and I think it contrasts so beautifully 1469 01:16:34,310 --> 01:16:36,270 against that creamy, zesty mousse 1470 01:16:36,370 --> 01:16:38,240 that you put in there, as well. 1471 01:16:38,340 --> 01:16:40,240 Talking about the firecracker... 1472 01:16:41,680 --> 01:16:42,680 ..oh, my goodness. 1473 01:16:42,790 --> 01:16:44,720 Look at the thickness of the chocolate. 1474 01:16:44,820 --> 01:16:45,790 I know! 1475 01:16:45,890 --> 01:16:47,680 I got goose pimples looking at that. 1476 01:16:47,790 --> 01:16:49,790 And he's not a pastry chef. 1477 01:16:49,890 --> 01:16:50,960 Ooh-la-la. 1478 01:16:51,060 --> 01:16:52,790 He can come and work with me any time. 1479 01:16:52,890 --> 01:16:53,930 Wow. 1480 01:16:55,440 --> 01:16:58,270 I think what's completely impressed me the most 1481 01:16:58,370 --> 01:17:02,440 is this fantastic pandan-coconut mousse. 1482 01:17:02,550 --> 01:17:04,440 It's just perfect. 1483 01:17:06,310 --> 01:17:08,580 That's actually a little bit of a victory for Vinnie, 1484 01:17:08,680 --> 01:17:10,580 because he forgot to sieve that mixture. 1485 01:17:10,680 --> 01:17:13,340 And he had already added his gelatine... 1486 01:17:13,440 --> 01:17:14,620 Gelatine. 1487 01:17:14,720 --> 01:17:17,820 ..and he managed to salvage it and produce this. 1488 01:17:19,060 --> 01:17:20,100 However... 1489 01:17:22,650 --> 01:17:26,860 ..the sesame teapot is the weakest link on the plate. 1490 01:17:28,930 --> 01:17:31,790 He has actually overcooked the cheesecake 1491 01:17:31,890 --> 01:17:34,930 and slightly overcooked the curd, as well. 1492 01:17:36,650 --> 01:17:39,030 And also, it's quite dense. 1493 01:17:39,130 --> 01:17:40,890 It's the texture. 1494 01:17:41,000 --> 01:17:43,060 I think overcooking it, he's just lost 1495 01:17:43,170 --> 01:17:46,100 that sort of sophistication of that beautiful texture 1496 01:17:46,200 --> 01:17:47,890 that yours has, Cherish. 1497 01:17:48,000 --> 01:17:52,650 But still, my goodness, that guy should stand proud. 1498 01:17:52,750 --> 01:17:55,170 This is an incredible effort. 1499 01:17:56,440 --> 01:17:57,580 I guess now we have to score. 1500 01:18:18,480 --> 01:18:19,890 That was a tough cook. 1501 01:18:20,000 --> 01:18:20,930 Petro. Hello. 1502 01:18:21,030 --> 01:18:22,750 Hi, Petro. Hey, how's it going? 1503 01:18:22,860 --> 01:18:25,170 I've really tried my hardest today. 1504 01:18:25,270 --> 01:18:28,750 I know my desserts don't look as good as Cherish's, 1505 01:18:28,860 --> 01:18:31,410 but, hopefully, my flavours are there. 1506 01:18:32,510 --> 01:18:34,370 I just need to claw back five points 1507 01:18:34,480 --> 01:18:35,480 to go and win this thing. 1508 01:18:52,240 --> 01:18:53,340 Petro... 1509 01:18:54,930 --> 01:18:57,930 ..can you believe what you just did? 1510 01:18:58,030 --> 01:18:59,890 Not really, to be honest. 1511 01:19:00,000 --> 01:19:02,860 Um, but, you know, I am proud. 1512 01:19:02,960 --> 01:19:04,310 And I'm very proud that... 1513 01:19:05,680 --> 01:19:08,480 Um... Oh. Sorry, guys. I'm going to get emotional. 1514 01:19:08,580 --> 01:19:09,680 Um... 1515 01:19:12,130 --> 01:19:16,650 Yeah. Very special to do it in the finale. 1516 01:19:16,750 --> 01:19:20,130 I mean, what an... what an event. 1517 01:19:20,240 --> 01:19:21,930 If you'd told me from day one 1518 01:19:22,030 --> 01:19:26,410 that I would have been here in the MasterChef finale, 1519 01:19:26,510 --> 01:19:28,960 I wouldn't have believed you. 1520 01:19:29,060 --> 01:19:33,930 So, to be here is just very, very special. 1521 01:19:35,580 --> 01:19:37,680 So, is Petro the accountant no more? 1522 01:19:37,790 --> 01:19:39,930 Have you seen the last of a balance sheet? 1523 01:19:40,030 --> 01:19:41,100 I think so. Well, look, 1524 01:19:41,200 --> 01:19:43,100 I'm going to have to go and help him transition. 1525 01:19:43,200 --> 01:19:44,860 Uh... 1526 01:19:44,960 --> 01:19:46,200 I do owe him that, 1527 01:19:46,310 --> 01:19:49,580 but I'll definitely be working, as I'm doing that, 1528 01:19:49,680 --> 01:19:50,930 on my food dream 1529 01:19:51,030 --> 01:19:53,410 but I'll be doing my own books. 1530 01:19:53,510 --> 01:19:56,750 I'll tell you what, accounting, very important skill 1531 01:19:56,860 --> 01:19:58,580 for a restaurant. It is very... 1532 01:19:58,680 --> 01:19:59,650 Not enough people do it properly. 1533 01:19:59,750 --> 01:20:01,100 Yeah. 1534 01:20:01,200 --> 01:20:02,680 Shall we? Yeah. 1535 01:20:02,790 --> 01:20:04,750 Would you please, Petro, to bring your 1536 01:20:04,860 --> 01:20:07,750 little gourmandes gateau on the table, please? 1537 01:20:07,860 --> 01:20:09,030 Thank you. 1538 01:20:14,100 --> 01:20:15,820 Thank you, Petro. Thank you. 1539 01:20:15,930 --> 01:20:17,170 Thank you, guys. 1540 01:20:17,270 --> 01:20:18,200 Thank you so much. 1541 01:20:18,310 --> 01:20:19,680 Thank you, Petro. Thank you, guys. 1542 01:20:19,790 --> 01:20:21,960 Thank you and good luck. 1543 01:20:26,130 --> 01:20:27,650 A little rough around the edges 1544 01:20:27,750 --> 01:20:30,200 but if Petro can do what he's done 1545 01:20:30,310 --> 01:20:33,200 this whole competition and nail the flavours, 1546 01:20:33,310 --> 01:20:34,340 game on. 1547 01:20:36,720 --> 01:20:38,410 Let's taste. Let's do. 1548 01:20:45,240 --> 01:20:46,270 Oh, wow. 1549 01:20:48,000 --> 01:20:49,790 Alright? It's good filling, though. 1550 01:20:56,510 --> 01:20:57,510 Thank you. 1551 01:20:58,890 --> 01:21:00,200 Andy's looks fake... Look at that. 1552 01:21:00,310 --> 01:21:01,550 ..it's so perfect. Looks legit. 1553 01:21:01,650 --> 01:21:02,960 Ooh-la-la. Look how good that looks. 1554 01:21:03,060 --> 01:21:04,240 Can I see? 1555 01:21:04,340 --> 01:21:05,860 Yeah, that's very similar to yours. 1556 01:21:05,960 --> 01:21:07,370 Crazy, isn't it? Yes. 1557 01:21:13,650 --> 01:21:14,680 Nice. 1558 01:21:47,440 --> 01:21:51,170 First of all, the black sesame teapot... 1559 01:21:54,890 --> 01:21:56,790 ..I'm in love with that. I'm in love with that. 1560 01:21:56,890 --> 01:21:59,750 It's got that beautiful, smooth nature to it, 1561 01:21:59,860 --> 01:22:03,340 that real lovely nuttiness just hanging out with that yuzu. 1562 01:22:03,440 --> 01:22:04,650 It's spot-on. 1563 01:22:04,750 --> 01:22:07,820 I think it's very, very close to yours, Cherish. 1564 01:22:07,930 --> 01:22:10,270 And I love that Petro's had 1565 01:22:10,370 --> 01:22:13,200 that lovely perfume and sharpness of the yuzu. 1566 01:22:13,310 --> 01:22:17,200 And then the sesame was just so lovely and nutty and rich. 1567 01:22:17,310 --> 01:22:21,340 Pity he didn't get the handle, but for something like this, 1568 01:22:21,440 --> 01:22:24,000 I still think flavour punches above appearance for me. 1569 01:22:24,100 --> 01:22:25,240 100%. 1570 01:22:25,340 --> 01:22:26,680 It's a joy to eat. Yep. 1571 01:22:26,790 --> 01:22:28,130 I think it's creamy 1572 01:22:28,240 --> 01:22:31,750 and the balance of the yuzu tastes beautifully. 1573 01:22:31,860 --> 01:22:34,890 The earthiness of the black sesame 1574 01:22:35,000 --> 01:22:36,790 matched together beautifully. 1575 01:22:36,890 --> 01:22:39,620 The flavour of the black sesame teapot 1576 01:22:39,720 --> 01:22:41,510 is just out-of-control good. Yep. 1577 01:22:41,620 --> 01:22:43,240 It could very well be my favourite 1578 01:22:43,340 --> 01:22:45,960 petit gateau today. 1579 01:22:46,060 --> 01:22:48,060 I also really enjoyed the mandarin orange. 1580 01:22:49,130 --> 01:22:51,890 That shell was just so thin... 1581 01:22:52,000 --> 01:22:55,960 ..and I loved how when you just busted through it, 1582 01:22:56,060 --> 01:22:59,620 the intensity of that marmalade was really, really lovely. 1583 01:22:59,720 --> 01:23:02,580 The marmalade is fantastically lovely 1584 01:23:02,680 --> 01:23:04,620 and a good ratio, too. 1585 01:23:04,720 --> 01:23:06,620 His mandarin orange mousse, 1586 01:23:06,720 --> 01:23:09,860 I think he overmixed the mousse 1587 01:23:09,960 --> 01:23:12,240 and it's actually quite dense. 1588 01:23:12,340 --> 01:23:13,720 The mousse is overwhipped. 1589 01:23:14,820 --> 01:23:16,960 The shell is where it's at, though. 1590 01:23:17,060 --> 01:23:19,620 That is, like, spot-on. 1591 01:23:19,720 --> 01:23:22,340 But I've got some issues. 1592 01:23:25,720 --> 01:23:27,820 And they're mainly to do with the firecracker. 1593 01:23:29,750 --> 01:23:32,240 That pandan mousse, it's not right. 1594 01:23:32,340 --> 01:23:34,440 I don't know how to say it politely. 1595 01:23:34,550 --> 01:23:37,860 Some strange chemistry has happened. 1596 01:23:37,960 --> 01:23:40,440 I think the pandan leaves were just sitting 1597 01:23:40,550 --> 01:23:43,030 in that mixture for too long. 1598 01:23:43,130 --> 01:23:46,100 And it's definitely giving this sort of like... 1599 01:23:47,480 --> 01:23:49,170 Yeah, not very pleasant flavour. 1600 01:23:52,100 --> 01:23:55,240 I'm so upset for him with the firecracker 1601 01:23:55,340 --> 01:23:57,750 because there's some really great work there. 1602 01:23:57,860 --> 01:24:00,370 Beautiful thin chocolate work. 1603 01:24:00,480 --> 01:24:03,820 The cross-section of mine was exactly the same as yours. 1604 01:24:03,930 --> 01:24:05,550 The proportion of the dacquoise 1605 01:24:05,650 --> 01:24:08,000 and also the mango and calamansi compote 1606 01:24:08,100 --> 01:24:09,890 was how it's meant to be. 1607 01:24:10,000 --> 01:24:12,580 I just can't express 1608 01:24:12,680 --> 01:24:15,310 how upset I am for him 1609 01:24:15,410 --> 01:24:18,060 with the pandan and coconut mousse. 1610 01:24:18,170 --> 01:24:21,200 It tastes like it's been fermented. 1611 01:24:21,310 --> 01:24:22,170 Yes. 1612 01:24:22,270 --> 01:24:24,270 And it really does lose out 1613 01:24:24,370 --> 01:24:26,410 all the beautiful qualities of the pandan. 1614 01:24:27,790 --> 01:24:29,000 OK. Time to score. 1615 01:24:55,720 --> 01:25:00,000 From the very first cook to this exact moment, 1616 01:25:00,100 --> 01:25:03,240 everything has been leading here. 1617 01:25:03,340 --> 01:25:08,170 One of you is about to take out the title of MasterChef 2026, 1618 01:25:08,270 --> 01:25:10,370 the trophy, 1619 01:25:10,480 --> 01:25:14,310 and $250,000. 1620 01:25:16,130 --> 01:25:17,340 Are you ready? 1621 01:25:32,960 --> 01:25:34,550 One of you is about to take out 1622 01:25:34,650 --> 01:25:39,270 the title of MasterChef 2026, the trophy... 1623 01:25:41,650 --> 01:25:44,650 ..and $250,000. 1624 01:25:48,100 --> 01:25:49,130 Are you ready? 1625 01:25:52,060 --> 01:25:53,340 Petro, we'll start with you. 1626 01:25:54,750 --> 01:25:57,820 Petro, I absolutely loved the flavour profile 1627 01:25:57,930 --> 01:26:00,650 of your sesame teapot. 1628 01:26:03,270 --> 01:26:06,410 But you were missing the handle. 1629 01:26:11,030 --> 01:26:12,000 I score you... 1630 01:26:13,820 --> 01:26:16,270 ..seven out of ten. 1631 01:26:16,370 --> 01:26:18,820 Thank you. 1632 01:26:21,060 --> 01:26:23,200 Petro, good work, 1633 01:26:23,310 --> 01:26:27,550 but some of your elements were rushed. 1634 01:26:29,100 --> 01:26:30,130 I scored you... 1635 01:26:31,960 --> 01:26:33,130 ..seven out of ten. 1636 01:26:34,480 --> 01:26:35,550 Thanks, Chef. 1637 01:26:40,000 --> 01:26:42,000 The ratios of your firecracker were spot-on... 1638 01:26:43,930 --> 01:26:46,370 ..but the flavour of your pandan mousse was off. 1639 01:26:47,680 --> 01:26:48,720 I scored you... 1640 01:26:49,680 --> 01:26:50,890 ..seven out of ten. 1641 01:26:56,270 --> 01:26:59,240 Petro, I also gave you a seven. 1642 01:27:02,960 --> 01:27:05,510 For me, Petro, it was also seven out of ten. 1643 01:27:15,960 --> 01:27:19,890 So, Petro, that means your score is up to 67. 1644 01:27:20,000 --> 01:27:21,000 Well done. 1645 01:27:30,750 --> 01:27:34,480 Which means, Vinnie, you need more than 30 points to win. 1646 01:27:37,620 --> 01:27:41,930 Vinnie, your mandarin mousse was as good as mine. 1647 01:27:42,030 --> 01:27:44,510 Ooh! 1648 01:27:44,620 --> 01:27:47,130 For this, I scored you... 1649 01:27:47,240 --> 01:27:49,370 ..eight out of ten. 1650 01:27:49,480 --> 01:27:51,170 Well done. 1651 01:27:54,170 --> 01:27:57,410 Vinnie, very good chocolate work. 1652 01:27:57,510 --> 01:27:59,170 I scored you... 1653 01:27:59,270 --> 01:28:00,890 ..eight out of ten. 1654 01:28:09,060 --> 01:28:10,510 It tasted as good as it looks. 1655 01:28:12,750 --> 01:28:14,340 I scored you nine out of ten. 1656 01:28:20,620 --> 01:28:23,000 I also scored you a nine. 1657 01:28:24,270 --> 01:28:25,620 We have a winner! 1658 01:28:25,720 --> 01:28:27,170 Vinnie, 1659 01:28:27,270 --> 01:28:30,310 you are the MasterChef winner 1660 01:28:30,410 --> 01:28:32,200 for 2026! 1661 01:28:36,130 --> 01:28:38,000 Well done! Well done, mate! 1662 01:28:49,440 --> 01:28:50,550 You did it! Oh! 1663 01:28:55,480 --> 01:28:57,130 Vinnie, how are you feeling? 1664 01:28:57,240 --> 01:28:59,170 Um... 1665 01:28:59,270 --> 01:29:01,680 I don't really have any words, to be honest. 1666 01:29:01,790 --> 01:29:04,680 I feel like, you know, that's just insane. 1667 01:29:06,130 --> 01:29:08,960 And I couldn't have imagined it from the first day, 1668 01:29:09,060 --> 01:29:12,410 but I am so, so grateful for absolutely everything... 1669 01:29:14,550 --> 01:29:15,860 ..that, you know, I've experienced here, 1670 01:29:15,960 --> 01:29:19,030 all the friends that I've made, all the people I've met. 1671 01:29:19,130 --> 01:29:22,790 And just, like, how far I've come. 1672 01:29:22,890 --> 01:29:25,000 I couldn't have done it without all the support from everyone. 1673 01:29:28,650 --> 01:29:30,820 I'm so proud of you, man, and honestly, 1674 01:29:30,930 --> 01:29:34,440 it was just a blast cooking alongside him this whole time. 1675 01:29:35,550 --> 01:29:37,340 Every time. Every cook. 1676 01:29:38,860 --> 01:29:39,930 Petro, how are you feeling? 1677 01:29:41,270 --> 01:29:43,790 Yeah, look really happy for Vinnie. 1678 01:29:43,890 --> 01:29:47,030 He's worked really hard and he deserves it. 1679 01:29:47,130 --> 01:29:50,480 Very proud of what I've done throughout the competition. 1680 01:29:50,580 --> 01:29:52,480 Um, yeah. 1681 01:29:53,890 --> 01:29:55,550 Just missed the mark today. 1682 01:29:56,680 --> 01:30:01,510 Petro, we also are very proud of you. 1683 01:30:01,620 --> 01:30:02,860 Thank you, Chef. 1684 01:30:02,960 --> 01:30:04,650 And for coming second, 1685 01:30:04,750 --> 01:30:08,510 we are giving you $40,000. 1686 01:30:15,890 --> 01:30:18,720 And of course, Aaron, we didn't forget about you. 1687 01:30:18,820 --> 01:30:19,790 For coming third, 1688 01:30:19,890 --> 01:30:21,410 we're giving you 10,000 big ones. 1689 01:30:29,860 --> 01:30:33,410 Alright, Vinnie, the moment you've been waiting for. 1690 01:30:35,100 --> 01:30:36,650 Go get that trophy. 1691 01:30:41,680 --> 01:30:44,060 There he is - Vinnie, 1692 01:30:44,170 --> 01:30:46,580 the winner of MasterChef 2026!