MasterChef Australia (2025) S17E06 Pressure Test
MasterChef Australia S17E07 >>> https://dai.ly/x9j3z16
MasterChef Australia S17E07 >>> https://dai.ly/x9j3z16
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00:00First pressure test, it's not where I want to be this early in the competition.
00:09How's that pin feeling, mate? Still got it, brother. Still got it.
00:13Pressure tests are brutal. If you're not mentally prepared for a day like today,
00:17you may as well pack your bags and go home.
00:24Let it go, guys!
00:26There's a one in four chance that one of us will go,
00:31and Ben also has an immunity pin, so really it is a one in three chance.
00:35Very scary.
00:40Morning.
00:42Morning.
00:43Sav, first pressure test last season.
00:47It's on your own. How are you feeling?
00:49That does weigh on me.
00:51There's a lot of things I've done in this kitchen, though,
00:53and the one thing I haven't done is give up.
00:55So that's the energy that I'm channeling.
00:58That's today. You never give up.
01:03Ben, surely you're feeling confident with that little pin on your apron?
01:07Yeah, unlike Sav, I can give up.
01:15It's like the most New Zealand humour I've ever heard.
01:18I did get sent home on a pressure test in my last season, a dessert.
01:23So what's the strategy?
01:24I'm just going to hit it hard and try and do everything well,
01:27and if I screw it up more than someone else, then I'll be playing the pin.
01:31I'll use it if I have to.
01:32Well, I hope you got enough sleep last night because your first pressure test is going to be brutal.
01:40Surprise!
01:41The legend that set this challenge is one of the best pastry chefs in the country.
01:50They have set more pressure tests in this kitchen than anyone in the history of this competition.
01:57They're renowned.
01:59They are revered.
02:01They are dessert royalty.
02:04Please welcome the reigning champ of chalk.
02:12Dessert master, Kirsten Tibble!
02:16Yeah, Kirsten!
02:26Kirsten Tibbles, she's epic.
02:28She creates really intricate technical dishes that look amazing.
02:33They taste incredible as well.
02:34Today's going to be really tough.
02:39Kirsten, welcome back.
02:40Thanks.
02:41So excited to be here.
02:43I can't believe you're here now.
02:45It's just the beginning of the competition, so that shows the standard that we're setting.
02:49I know.
02:50I'm normally towards the pointy end because my challenges are known to be quite challenging.
02:58It's Legends Week and you're here as one of the greats.
03:01How does that feel?
03:02MasterChef for me is really the pinnacle of where so much good food in Australia starts.
03:08To be regarded as a legend in this kitchen is such an honour.
03:13Kirsten, do you want to show them what dish they'll be making?
03:16I'd love to.
03:18This is the most technical dessert I've ever created.
03:24See ya.
03:25See ya.
03:26Oh my God.
03:27What?
03:29Chocolate and coffee caviar.
03:30You've never been less excited to see caviar.
03:35Chocolate and coffee caviar.
03:50You've never been less excited to see caviar.
03:55I actually created this and gained immunity on Dessert Masters.
04:01So in this kitchen?
04:02In this kitchen in the chocolate challenge.
04:03You were in that position.
04:05I was in your position.
04:07Oh, my God.
04:08Wow.
04:09Look how perfect the tin is.
04:11It's impeccable, isn't it?
04:12That actually looks like a real caviar tin.
04:16I am shaking.
04:17The internal screaming, crying, vomiting has kicked in.
04:21Do you want to see inside?
04:23Yes.
04:23Of course.
04:24So this is a chocolate lid.
04:27Drop it.
04:28This is actually a mould made from a caviar tin.
04:31Oh.
04:32Oh, I'll cut through.
04:34Wow.
04:39Just by watching you do that, you can see the chocolate work is so thin and fine.
04:45It's essential for the chocolate work to be thin for the eating quality of the dish.
04:50Amazing.
04:50If we start on the base, we have a chocolate cake, which has a masala and chocolate and
04:57coffee soak.
04:58On top of that, a mascarpone cream.
05:01On top of that, coffee-infused chocolate mousse.
05:03And then to finish it off, we have the coffee caviar, which is placed on top, leveled out perfectly
05:09like it would be in a caviar tin.
05:12Oh my gosh.
05:12And then a Malba toast is made from white chocolate.
05:15Inside, it has caramelised almonds and sea salt, coated in cocoa butter to give it a real
05:22toast look and feel.
05:24I'm blown away.
05:25There is so much intricacy in this.
05:27The coffee caviar pearls just pop in the mouth.
05:31Oh gosh.
05:31It doesn't seem real.
05:33They're so delicate.
05:35So chef, what are the pressure points?
05:38If you don't create the caviar tin, you have no dish.
05:42So tempering the chocolate, making the shell nice and thin, and being able to get it out
05:47of the mould.
05:48My mind's already going to how many different types of chocolate are tempered on there.
05:53I know, I just suddenly got the shakes for some reason.
05:56I've never tempered chocolate before, never tried to make anything clever out of chocolate.
06:00I do like chocolate, but this is ridiculous.
06:02So gang, you'll have just three hours and 15 minutes.
06:08And there is a lot to do, not a whole lot of time.
06:12The recipe, equipment, and ingredients, they're all at your benches.
06:15I know I'm preaching to the choir here, but detail is everything in a pressure test.
06:21Your dish, it needs to not only taste, but look identical to Kirsten's.
06:27Whoever makes a dish that bears the least amount of resemblance, they'll be leaving the competition.
06:35I really do wish you good luck.
06:38And your time starts now.
06:40Let's go!
06:42Yeah!
06:50Cheers.
06:54I look at the recipe.
06:55It's a book.
06:56There is literally a book on my bench.
06:58In the pressure test in the past, I have flicked through the entire recipe, but for today, I'm literally going to go step by step.
07:06There's no time to read the whole recipe.
07:08Hopefully it makes sense as it comes together.
07:09The first thing I need to do is put a chocolate cake.
07:13Transfer from the one full through.
07:15Kirsten's was super light and fluffy, which is what you need from a sponge.
07:18I've made like 100 cakes in this competition, so this is an opportunity for me, I think, to make up some time and really rely on my intuition.
07:25I was really happy when I saw it as a dessert, but everyone can call Keo's back to win, so I've just got to, yeah, head down and smash it.
07:31Here we go, Benny.
07:43Shove it in.
07:44Push you guys this way, eh?
07:45Yeah, just the right way, Beanie.
07:47She's going in.
07:50I'm happy with my cake that's in the oven.
07:53Nice work, Sarah.
07:57I love Kirsten Tibbles.
07:58I think she is truly a legend, so to have her set the pressure test is awesome, but it also freaks me out because I know this is going to be a crazy dish.
08:12I'm trying to stay in the zone.
08:14Now I need to make sure that my tins are perfect.
08:19This is the biggest pressure point of the dish.
08:21It is the whole encasing of Kirsten's dish.
08:25It's called the caviar tin.
08:28The whole part of tempering chocolate is you need patience.
08:32You need to make sure you get the temperatures correct when you're bringing up the heat and cooling it back down.
08:38It has to be spot on.
08:39The aim of this is to make sure that it has that snap and it also looks beautiful.
08:43I don't have a comfortable relationship with tempering chocolate.
08:57Let's put it that way.
08:59I'm tempering the chocolate and I think the chocolate is being tempered properly.
09:03It's at the working temperature.
09:04I think it is tempered.
09:06Are you happy with the temper?
09:07I think it is.
09:08Okay.
09:09High five's that.
09:09Let's go.
09:10High five's that.
09:10I'm doing a few test strips just to check that it is actually going to set because tempered chocolate hardens at room temperature and that's how you know it's been done right.
09:19Okay.
09:19Chocolate looks tempered.
09:21It's good.
09:21Well, it is Legends Week in the MasterChef kitchen.
09:25Kirsten, you said yourself this is the most technically challenging pressure test you have ever set.
09:33I know.
09:34And there's been a few.
09:35And there's been a few.
09:36There has.
09:37Very technical because it's not just one set of techniques that are required, it's many.
09:43So this is the first pressure test and it is a beast.
09:47So can you talk us through all the mega pressure points?
09:51So there's quite a few.
09:53The biggest thing is you have to temper the chocolate.
09:55What people may not know, if the chocolate's not tempered, it can't contract or come out of the mould.
10:00So it'll just stay in the mould.
10:02And that tin was like a millimetre max in thickness.
10:06So when we talk about pressure, if it's too thin, it'll crack.
10:10If it's too thick, it's not nice to eat.
10:13I don't dare read the rest of the recipe yet.
10:15Huh?
10:15I don't dare read the rest of the pages.
10:16I know, seriously.
10:18I'm only on page two.
10:19You going good, Sarah?
10:21Getting there.
10:27So much of this dessert is about creating the delusion of the caviar tins.
10:32The tin mould needs to be completely filled with my tempered chocolate.
10:37And then we need to tap the excess chocolate out and then scrape it off just so that you create a nice firm lip on the edge.
10:46Done.
10:46Nice one, Sarah.
10:49So, fingers crossed.
10:53Time is racing by.
10:55You have two and a half hours to go.
10:57Let's go, everybody.
10:57There's so much to get done.
11:04She likes to see us suffer, doesn't she?
11:05Here we go.
11:12Hi, team.
11:12Hi, Ben.
11:13Lovely to meet you.
11:14You too, you too.
11:15Thanks for setting such a easy challenge for us.
11:17Heads up, this is probably the most important element, yeah?
11:20Yeah, well, I want it to be very thin, obviously, because yours was very thin.
11:23I just turned to it was 31 degrees when I walked away from the microwave, so...
11:25Yes.
11:26Have you done a lot of chocolate work before?
11:30Actually, just quietly the first time I've ever tempered chocolate in my life.
11:34Read the recipe, because there's lots of little points and tips in there that are really essential to having a great dish at the end.
11:40Thank you, I will do it so.
11:42Come on, Ben, you got this.
11:43Cheers, Ben.
11:43Come on, let me see.
11:46Well, that cake smells amazing.
11:48Kirsten's tin was very, very thin.
11:50So delicate.
11:51I've got to make sure my chocolate tin is just as good as hers.
11:55I'm not even sure how you make a tin that thin.
11:59I pour a little bit of chocolate into the mould.
12:02And I'm swirling it around.
12:06But he's still not filling the mould out.
12:07It's going to be uneven.
12:13He needs to fill the mould to the top.
12:15All right, I'm not supposed to try this again.
12:17Oh, that doesn't look good.
12:24Oh, no.
12:34Oh, no.
12:35As I'm trying to recreate Kirsten Tibble's chocolate caviar tin, it's a nightmare for me.
12:43Oh, that doesn't look good.
12:45The judges made it very clear that the most important part of this dish is the tempered chocolate tin.
12:50Oh.
12:51I realised that I caught a little bit of chocolate and swirled it around and turned it upside down, whereas the recipe said to fill it up and then tip it all out.
12:59I think Ben's just read his recipe and he's realised what he did wrong and now he's starting the tin again.
13:04If you're going to rectify it, now is the time to do it?
13:07Mm-hmm.
13:07I can go back and fill the moulds up and finish off my caviar tins.
13:12Doing that again, Ben?
13:14Yeah, yeah, yeah.
13:14I finally understood what I'm doing wrong.
13:15It's okay.
13:16Keep going.
13:17You've got time, mate.
13:18That's how much he does not funny.
13:20Oh.
13:21Stay focused.
13:23You have two hours to go.
13:24Come on, everybody.
13:27Come on, guys.
13:27Time is flying.
13:40Hey, Sarah.
13:41Yeah?
13:42Just make sure you read about the caviar tins.
13:44They might need to sit in the fridge.
13:46I don't know.
13:48Oh.
13:49An hour in, I have no idea what I'm doing because I'm literally just following step by step.
13:53I've just read that my chocolate tin needs to go into the fridge for 15 minutes before
13:58I can mould it.
13:59I try to give Sarah the heads up, but we'll see.
14:02Almost there.
14:04I've done my chocolate tin moulds.
14:06My cake is out of the oven and into the freezer.
14:10My almonds are caramelising.
14:11It's now time to move on to the Melba toast.
14:14The Melba toast component of this dish literally just looks like little baby toasts.
14:19For the Melba toast, I have to melt down white chocolate and get it tempered.
14:28You don't want it to just be pure tempered white chocolate.
14:31The almonds gave, like, texture, but also, like, a bitterness and a bit of salt as well.
14:36They need a set for 15 minutes.
14:42I've never seen so much chocolate in my life.
14:44Get out of it, Ben.
14:52Oh my god.
14:53Seriously.
14:53I'm just stirring my chocolate.
14:55You got a pen.
14:56Just stirring.
14:58For the rest of the cook, you want to take it one step at a time.
15:0290 minutes to go.
15:04Woo!
15:04Thank you so much.
15:05Good, good, good.
15:10Timmy chocolate definitely looks easier than it is.
15:12I think it's fair to say.
15:13You good, Sarah?
15:15Yeah.
15:16No, all good.
15:16Doing well, Dash.
15:17Keep hustling, mate.
15:18Yeah, doing well, Dash.
15:19Thanks, guys.
15:20The recipe says to keep the chocolate moulds in the fridge for no longer than 15 minutes
15:25or they become difficult to unmold.
15:32This is the most important part of this entire cook.
15:38Nice and slow, OK?
15:39Because if one of these cracks, the dish isn't going to hold up properly.
15:46So I'm really, really nervous.
15:50Careful, careful, careful.
15:51Yeah.
15:52Oh, my God.
15:55Yes, Dash.
15:56Woo!
15:58Oh, yes, Dash.
16:00Woo!
16:00I'm really happy with my moulds.
16:03I've just pulled them out maybe a little bit thicker than I would have liked, but to be honest,
16:06I was just worried about the tempering and they look really tempered.
16:08It's now time to get them sprayed.
16:12The first thing I do is mix gold colouring and then run over to the spray gun to get my
16:18chocolate mould sprayed with gold glitter.
16:22I don't think Banksy's going to be giving me a call-up anytime soon, but I'm pretty stoked
16:26with it.
16:27I feel like I'm running behind a little bit, but I would rather focus and get everything
16:36right.
16:37Yeah, I think I kind of screwed up this mould, but anyway.
16:44I have done my cake, my spoon.
16:47My caviar tins, I'm about to remove them.
16:52See, at the moment of truth.
16:56Oh, here we go.
16:57Here we go.
16:58Come on, Sarah.
17:01I'm trying to get these out of the mould and they're just not budging.
17:06They're really stuck and I don't want to be rough with it.
17:17They're just not going to come out.
17:32Oh, it's out.
17:33Yeah, Sarah.
17:37First one out.
17:39Only got one.
17:47Yes!
17:47That's amazing.
17:53I take the moulds out of the fridge and I'm still really worried.
17:56If the chocolate isn't tempered and they don't work, it's over.
17:59I'm playing the pin.
18:01Oh my God, oh my God, oh my God, oh my God, oh my God.
18:08Oh, Freddie!
18:13Yeah, mate!
18:14You happy with that?
18:17I've been on my thought.
18:17I was a bit worried.
18:18Good, first go.
18:19Thank you, yeah.
18:21This chocolate works quite addictive, isn't it?
18:23It is addictive.
18:24I'll see you at Sabre.
18:26Yeah, okay, for sure.
18:30Sav looks a little bit behind and I've noticed she left her tempered chocolate moulds on her
18:36bench and everyone else has their own in the fridge.
18:38It's really hot down there, which is not what you want for tempered chocolate.
18:41I'm actually really worried about Sav.
18:44How do I unmould this?
18:48Time to unmould my caveat ins.
18:52This is delicate work.
18:53I'm very nervous.
18:57How do I take this out?
18:59I'm trying to very gently ease the sides and there's a crack forming in this team.
19:19Now I've got Andy and Kirsten Tibble staring at me and I'm like, oh God, what did I miss?
19:28Um, I don't know what I've done wrong.
19:42God damn it.
19:44It's breaking.
19:45Um, I don't know what I've done wrong.
19:47Oh no.
19:52They all crack.
19:54Have you read your recipe?
19:56Oh, they need to go in the fridge.
20:04I didn't read my recipe properly.
20:07I just need to take a breath.
20:09I'm having this moment where I'm actually remembering every single pressure test last season that I felt wasn't going to work and I am remembering the woman that raised me and do you know what?
20:23I don't know if it's going to be the last time I'm cooking in here, but if it is, I'm not going to go out giving up.
20:30The beauty of chocolate is that you can re-temper it.
20:33I'm going to redo the moulds.
20:35I have no choice.
20:36So I'm going to re-temper it.
20:37I have to keep playing.
20:39I won't give up.
20:40I will re-temper the chocolate if I need to.
20:42It's a good idea, but you're putting a lot of pressure on yourself.
20:45Yeah, I know.
20:45I am.
20:47Breathe.
20:48Good luck.
20:49Good luck, girl.
20:53One hour to go!
20:58God, one hour.
21:01What?
21:02Oh, so many steps.
21:04So Kirsten and I have just been around to all of the benches.
21:07You can cut the tension in here with a knife.
21:10Everybody's de-moulding their tins and they're finding out the hard way whether or not they've done them correctly.
21:16What did you think, Kirsten?
21:18Savs didn't go in the fridge.
21:19And without refrigeration in that amount of time, they're never going to contract enough to come out.
21:24And then if we look at Darsh, he hasn't really melted the edges, which you have to do to ensure that you get that really clean line.
21:33Got a bit of chunk on there.
21:35Yeah, he might need a chisel.
21:36Sarah's tin is absolutely beautiful.
21:40Perfectly tempered.
21:42It's really clean.
21:45Ben's actually came out really well and he's probably ahead of everybody else.
21:49He's really much set.
21:52You all right down there, Benny?
21:54Good, mate.
21:55Do you want your car painted?
21:56It's taking me forever to spray these things.
21:58I'm giving it so much paint.
22:00Oh, it's a bit of a buzz in there, isn't there, with that alcohol?
22:03The tins are looking very golden, very bright.
22:06I realise the tin's not the right colour, but right now I've just got bigger fish to fry.
22:10I need to get on with the rest of the things.
22:12It's time to unmould the Malba Toast.
22:15I turn the first one over and I'm just so gentle.
22:18I don't want to break it.
22:19I'm just trying to gently ease it out.
22:20And then it pops out and they look just like Kirsten's.
22:34Well done.
22:36Like I've done it before, almost.
22:37Yeah.
22:37I turn the next mould over and it falls out all by itself.
22:40This is getting easier and easier.
22:43Good stuff.
22:44I was a bit worried about that.
22:46I realise that I've potentially made the hardest part of this dessert.
22:49I might actually be able to finish this impossible thing.
22:52I think there's a keeper in there.
23:01Looks good.
23:05I've just sprayed my toast and that's good to go.
23:08I really need to keep pushing through this recipe because I don't know how many more elements I've got left.
23:13I've just done my mousse.
23:14It's cooling in the fridge actually.
23:17I've moved on to my pearls.
23:18These are like the main event.
23:19They're essentially the caviar.
23:22These coffee pearls are one of the most important elements on the dish.
23:26It's a caviar chocolate tin and this is the caviar.
23:29Five minutes whilst hot.
23:30Draw the coffee.
23:31I've never made these pearls before so I'm just trusting the recipe because I've got no idea.
23:35I'm combining coffee and water and then whisking sugar and agar agar.
23:40I then draw it into a syringe and I'm using the syringe now to pipe it into that cold oil.
23:46They look great Dash.
23:49The oil needs to be cold because when you syringe in the coffee pearls, that quick change in temperature is creating that sphere.
23:55Nice Dash.
23:56Nice Dash.
23:57Well done.
23:58Well done mate.
23:59This is like going for good.
24:00I'm really stoked.
24:01They literally look like caviar.
24:02I taste a couple.
24:03They taste exactly the same as Kirsten's.
24:04Right, how are you going?
24:05I'm going okay.
24:06Pearls look good but you need a lot to fill the top of that tin.
24:07Yeah.
24:08Yeah.
24:09How many do you reckon you've got so far?
24:10Maybe a third of what I need.
24:11Nice.
24:12Nice Dash.
24:13Woo!
24:14She's back.
24:15I re-tempered the chocolate and I've finished my chocolate caviar moulds.
24:18And I've finished my chocolate caviar moulds.
24:21I've finished my chocolate caviar moulds and I've finished my chocolate caviar moulds.
24:33Please work.
24:34Please work.
24:35I'm just praying to every deity known to mankind.
24:40Please work.
24:41Please work.
24:42Please come out of the mould.
24:43I don't know if it's going to work but I have to keep trying.
24:46I'm definitely feeling like I'm drowning a little bit.
24:50I know I'm lagging behind but there is no giving up.
24:54Let's go Savage.
24:55Keep going Sad.
24:56Push, push, push.
24:57Did you count up to 132 now?
24:59Oh Jimmy I lost my count mate.
25:01Sorry.
25:02Benjamin.
25:03How are you?
25:04I am having a blast.
25:05Is there anything you're nervous about?
25:06Yeah all of it.
25:07Honestly.
25:08I've been nervous since the start but it's coming together I think.
25:12I just want to try to make it look like yours and I know the hardest part is going
25:19to be plating it up.
25:20And how's the pen looking?
25:21I'm going to wait until I've got my stuff ready and then I'm going to have a look and
25:24see if everyone else does and then I'll make a call.
25:26All right.
25:27Good luck.
25:28Good luck.
25:29Thank you guys.
25:30Contestants, please listen to me.
25:3230 minutes left to go.
25:35Come on Sarah.
25:36Come on Sarah.
25:37Come on Sarah.
25:38Woo!
25:39Come on Sarah.
25:40Come on Sarah.
25:41Woo!
25:42Come on guys let's go.
25:43I am a little bit worried about time.
25:46I'm definitely running behind on time.
25:49Let it set.
25:50Let it set.
25:51Close the fridge.
25:52Yep.
25:53You're doing well.
25:54I'm worried about my tin and I'm up against some three amazing cook and one of them's
25:58got an immunity pin.
26:00I am overwhelmed.
26:04Everybody looks like they're at the same place.
26:07However, Saab hasn't done a whole entire couple of steps that everyone else has done
26:11because she hasn't demoulded and she hasn't sprayed.
26:14She's done her toast but she hasn't sprayed her tin.
26:17Yeah.
26:18So it looks like they're all even right now but they're not.
26:2010 grams of cocoa powder.
26:22I don't actually know if I'm going to have a complete dish at the end but I am staying
26:27focused.
26:28Nice one Sam.
26:29The coffee pillows are looking quite nice actually.
26:32Shiny.
26:33Nice and shiny.
26:34I think I've done a good job making them.
26:36All right let me just try my chocolate.
26:39It's time for me to take out my caviar tin.
26:43If I don't have a caviar tin I'm just going to serve them naked layers.
26:50I'm incredibly worried.
26:53Like very delicately ease the lid off the mould.
26:58And it's slipping out and I'm like don't, don't shake.
27:03Do not shake.
27:04Do not have shaky hands.
27:05And it slips out.
27:07And I breathe because it's come out in one piece.
27:11Well done.
27:12I'm moving on to the base.
27:13Got my fingers crossed for you.
27:14I am trying to take the base out of the mould.
27:27I definitely know that chocolate is tempered.
27:34It's cracked.
27:35Okay, okay.
27:36Unmould it.
27:37Even if it's broken, try to build it up and stick the pieces back on it.
27:41That's it.
27:42That's it.
27:43That's it.
27:44Just gently.
27:45That's it.
27:46That's it.
27:47Good work.
27:48Now you're just going to patch it.
27:49Okay.
27:50And you've got something well done.
27:51You've done really well.
27:52I said at the beginning of this day, the one thing I don't do in this kitchen is give
28:14up.
28:15And I need to hold those words true to myself.
28:17don't have much options at this stage you haven't got time i need to use a bit of tempered chocolate
28:23to make sure that they glue back together and that i have some semblance of a vessel to actually feel
28:34all right last step i have been so meticulous throughout this cook reading everything
28:40with a fine tooth comb but i'm reading this glaze for the pearls and it's not looking right
28:48i don't know what i am not understanding here you stir that with the mirror glaze you just combine it
28:54i don't know just let's combine i can see that something's not right but i just don't know what
28:59it is the math is not mapping at all oh that is oily if you're not assembling you should be because
29:06you've only got 15 minutes to go what a marathon i notice you're not shaking anymore i'm having fun
29:18all my elements are done just measuring out some mirror glaze for the pearls what are you about
29:22to start putting in uh i'm about to start plating up so just need to make it look as good as kirsten's
29:27down this is it i guess i can't believe i got this far to finish this off and make sure my dish
29:33resembles kirsten's exactly i've got to plate this up perfectly i get the chocolate cake into the tin
29:40and put a little spoon of the syrup on top so that's perfectly soaked this is so crucial i'm shaking
29:50the next step is to add the mascarpone cream i've got so much nervous energy right now
29:56i've got lots of shaking going on the layers are so fine and so distinct that if you rush it
30:03or slop something on a bit clumsily it's going to ruin the whole dish take your time take your time
30:07ignore anyone just ignore anyone yeah i'm not listening just go for it i've got the mascarpone
30:13in it's nice and flat the next step is the chocolate mousse still got to put caviar on top
30:18eh i know i know i'm thinking the same thing you're thinking the next step is to get the actual caviar
30:23on and this is a bit i'm really worried about it's moist it's fiddly and if i drop any of it
30:29over the edge of the tin it's going to ruin the appearance of the whole thing
30:31it's hard to watch isn't it just i am exhausted just by watching you i feel like it's really
30:44really close and it does feel like this dish is finally coming together
30:48oh
31:01don't let the first pressure test be your last 10 minutes left
31:09how are you meant to flip that
31:18i'm shaking like a leaf trying not to crack at the last minute
31:21i pipe in my mascarpone cream over my chocolate cake i pipe in my mousse
31:25i'm really paying attention to how much each of these layers is going into the tin
31:29but also that there's enough room at the top for those pearls
31:32i'd like the tin to look a little bit nicer but to be honest i actually can't believe that i just
31:37cooked this like when i saw this three hours ago there's no way i would have thought that i'd be
31:42able to recreate it i'm pretty proud of myself my pearl's gone
31:49i've finished my dish honestly didn't think i could make this thing and i've done it but now
31:53i still don't know if i should be playing the immunity pin or not i could be going home if i don't
32:00i'm trying to weigh up on my mind whether the wrong colored tin is better or worse than some of
32:04the things the other guys may have done wrong you having a look i'm not playing it definitely not
32:09i have no chance of getting the pin not even when it's canary yellow
32:17nah no back yourself back yourself buddy are you sure ben benny are you sure still thinking
32:27he's got some courage
32:30you are almost out of time one minute left
32:38oh shit whoops again god damn why why oh you know what i'm just going to cover that time
32:48come on sammy yeah somehow i have managed to patch together my tin and i actually got it sprayed
32:56i do not know how i am blitzing through these layers i just need to keep going just to make
33:02sure i fit everything into this tin come on these caviar pearls they're not right
33:11there's way too much of that mirror glaze but there's nothing i can do right now i have to use them
33:17let's go let's go you're nearly there come on great work this is it
33:22ten five eight seven six five four three two one well done he did not buy it
33:38oh my god i literally have goosebumps oh that's a killer right yeah see you in the tasting room
33:52i've worked so hard on this dish and got so much right but i know the color's wrong
34:05i really hope i don't regret not playing the pen cheers mate
34:08let's have a look on the inside i'll take the lid off
34:22that's good look at those layers and look at how thin the shell is
34:26so thin it's really thin should we snap the lid yes absolutely
34:35very fine that is as fine as yours
34:49well that is going to be tough to beat really surprises me actually because ben
34:58at the start i thought oh i think he's going to really struggle with this challenge and i don't
35:03know where it came from but he sort of came out of nowhere and all of a sudden he had a finished dish
35:11which is pretty damn impressive ben took the biggest risk i think you can in this kitchen
35:17not playing your pin and walking into the tasting room and putting your dish down
35:22and that risk totally paid off because i don't think he's gone anywhere off the back of that caviar tin
35:29i'm so happy for him and i think i actually did see that transition from
35:33leaning into the pin to oh my gosh i'm not going to use this thing
35:37that caviar tin is so similar to yours the different layers the cake you get all those
35:45flavors of the coffee yeah welcome ben i don't think he's going anywhere i think he's staying put
35:53and i think he deserves it
35:58a day like today it really can come down to the small things like the presentation
36:02i know all the flavors are in the dish but looking at the chocolate tin it does look a little bit
36:10rough around the edges probably could have spent a bit more time cleaning that up
36:15that could be enough to send me home
36:22in the mood to cook grab your aprons and try these delicious masterchef approved recipes on 10 play
36:32dash chef what a run how are you feeling uh i definitely tried to come in very calm at the
36:42start but it's hard on a day like today if there is anything on that dish that you are worried about
36:48honestly i think like the refinement of the like the visuals i think it should eat really well i hope
36:54good luck thank you thank you all the best yeah
37:02it's the tin of caviar that i want to buy because it seems to be a little bit bigger than all the rest
37:08good value it's just the tin had been dropped a couple of times it's probably a little bit thicker
37:12than mine so you can see this edge around the bottom which means he hasn't scraped the mold properly
37:18let me tell you though that caviar is the most consistent in size it looks fantastic on top
37:24there and you know what i know you said with no tin there's no dessert but with no caviar there's no caviar
37:30tin either nice snap there big snap look at those layers these are incredibly precise layers
37:41absolutely perfect and consistent
37:57that was good slightly harder roast on the nuts and the salt yeah you know what until the dish landed
38:06on the table i did not realize how how good it was the differences of all the layers very impressed
38:15and then we have what is all about the pearls i think dash has nailed it
38:22the caviar tin itself doesn't look as nice but those flavor components were really sensational dash has
38:31really impressed me actually blown me over good luck sir looking at my dish it does not look like kirsten's
38:43i can see all the faults on my dish but i'm happy with the flavors of the cake and the mousse and the
38:51basket pony cream i don't know how everyone else has done i don't know who's committed the worst crimes
38:57so the obvious flaws for me are the caviar tin base and if i'm to take this lid off you'll see that
39:13we've got some cracks it would have been very challenging to actually fill the caviar tin let's
39:18have a look at the lid wow it's not quite as thin it's still pretty good it's very crispy
39:32a nice snap a little bit thick in the corner all things considered pretty good
39:48it's kind of a disaster and a triumph the lid is beautiful and thin beautifully sprayed
40:05i think that she actually had all the elements right like the flavors are all there but then
40:10uh it starts to fall apart the bottom is obviously broken thicker
40:18i'm very curious to see where this lands somewhere somehow i really fell in love with the little
40:27melba toast i think for me that was complete tasty is absolutely superb i know it doesn't look exactly as it
40:36should but the melba toast was really well done and had beautiful texture the caviar tin unfortunately
40:43is particularly thick in chocolate almost so much so it's hard to actually get through with the spoon
40:50the flavors of all the elements are really good if you were to try them individually
40:54and really well made but just the execution and putting it together and the ratio of everything isn't
41:01quite right the interesting thing is sav like has done the thing that we know that she can do is nail flavor
41:07from the melba toast to every element inside that caviar tin nearly the same as yours yeah it is
41:14however it's the aesthetics and the construction of the caviar tin which has really let sav down
41:21but also the balance overall is thrown out because the layers aren't where they should be um i hate to
41:30say i'm a little bit worried for sav my biggest concern is definitely my caviar pearls my pearls are
41:40looking too wet and not at all like kirsten's and that mousse has spilled over the side of the tin looking a
41:47bit messy we all know how important presentation is it's those small mistakes that can send you home
41:56in a pressure test hey sarah hello i can't believe that after that whole cook my fate could rest on those
42:05two small mistakes let me take a look
42:20the tin looks money it looks so good should we take the lid off oh hang on a little bit hiding
42:39underneath hang on she's done a hide the overflow job
42:43oh that sounds beautiful that's good
42:51all those layers in the middle have a lot of integrity they're all staying in their own
42:55position so they're not too runny unfortunately the caviar is a little bit on that wetter side
43:02so what sarah did is she put all the coffee pearls in all the mirror glaze and then tried to strain it
43:09off but clearly there's still quite a bit of mirror glaze
43:19if i start with the caviar tint beautiful and fine snaps in the mouth and you get that beautiful
43:25chocolate flavor with the additional mirror glaze it's actually infused coffee through more of the
43:31caviar and it didn't really harmonize as much with the chocolate mousse the malba toast you could have
43:36done with a little bit more almonds it was a bit light i think i got all your almonds oh did you
43:41because one of my comments was going to be i loved how many almonds were in my melba toast
43:47yeah i think probably 10 of a day it was super fine really consistent throughout the lid and the base
43:55exactly the same as yours it looks like she was born with a spray gun in her hand she just did it so
44:02so meticulously but is it the best looking dish when the pearls have suffered
44:14i think on the aesthetic side of the dish the tin is very well executed and my little concern is
44:21the pearls are very wet
44:24in all i think she's done a cracking job but where does she stand i don't know
44:42please put your hands together for chef kirsten tymball
44:46how did they go look i think you showed a lot of tenacity and really makes me proud that you were
44:56all able to complete my dish it had so many different techniques in it and i think you all
45:02did exceptionally well i'm like a proud mom
45:04that was a mammoth cook and rattled all of you but one of you managed to pull through with a dish
45:16stole the show
45:20ben you didn't play your pin
45:26you didn't need to mate
45:34oh my god wow that dish was the identical to kirsten's well done
45:46now sarah dash and sap a bloody solid effort from all of you but eachy dishes that had flaws
45:55sarah you had the tin of the day but
45:59the caviar pearls they were drenched in mirror glaze
46:04which meant that coffee overpowered the other flavors
46:08sab dash both of your tins they'd seen better days
46:12but your flavors they were sound one of you misjudged your proportions so the effort that you put
46:21into those flavors it couldn't shine through
46:24i am sad to say this but the cook going home is
46:31it's okay it's okay
46:44savvy we're devastated for you i think dash said it best when he said you'd never want the magic to stop
46:52and to have just a little piece of it so i'm just actually full of gratitude
46:59and the fact that i'm still made of my mother's stuff i didn't give up
47:03it's hard to say goodbye because as hard as it all is the master of kitchen is this magical place
47:22and you want to be part of that fun
47:33you have it
47:39give it up
47:41give it up
47:51Tomorrow night, another legend takes center stage.
48:00Give it up for the legend, Shannon Bennett!
48:04And he inspires incredible, ooh-la-la, immunity-worthy dishes.
48:11Absolutely stunning.
48:13In just 20 minutes.
48:15That is epic.
48:21That is epic.
48:23That is epic.