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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.
03:26Today you'll be making my chocolate and coffee caviar.
03:39Coffee 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.
04:04You were in that position.
04:05I was in your position.
04:07Oh my God.
04:08Wow.
04:09Look at 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.
04:27Stop it.
04:28This is actually a mould made from a caviar tin.
04:32Oh.
04:33I'll cut through.
04:34Just 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 coffee soak.
04:58On top of that, a mascarpone cream.
05:00On top of that, a coffee-infused chocolate mousse.
05:04And then to finish it off, we have the coffee caviar, which is placed on top, leveled out perfectly like 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 toast 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, it 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 of 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.
06:32I really do wish you good luck.
06:38And your time starts now.
06:40Go!
06:40Go!
06:42Go!
06:42I look at the recipe, it'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,
07:04I'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.
07:10The first thing I need to do is put a chocolate cake.
07:13Transfer from the one, fold through.
07:15Kirsten's was super light and fluffy, which is what you need from a sponge.
07:19I've made like a hundred cakes in this competition, so this is an opportunity for me, I think,
07:23to make up some time and really rely on my intuition.
07:26I was really happy when I saw it as a dessert, but everyone can call Keo's back to win,
07:29so I've just got to, yeah, head down and smash it.
07:42Way to go, Benny.
07:43Shove it in.
07:44Good she goes this way, eh?
07:45Yeah, just the right way, Benny.
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.
07:59I think she is truly a legend, so to have her set the pressure test is awesome,
08:04but it also freaks me out because I know this is going to be a crazy dish.
08:10Kirsten, good thing.
08:11I'm trying to stay in the zone.
08:14Now I need to make sure that my tins are perfect.
08:17This 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.
08:27The 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
08:36cooling 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.
08:58I'm tempering the chocolate and I think the chocolate is being tempered properly.
09:03It's at the working temperature.
09:05I think it is tempered.
09:06Are you happy with the temper?
09:07I think it is.
09:08Okay.
09:09High five's out.
09:09Let's go.
09:10High five's out.
09:10I'm doing a few test strips just to check that it is actually going to set because tempered
09:14chocolate hardens at the room temperature and that's how you know it's been done right.
09:19Okay.
09:19Chocolate looks tempered.
09:21It's good.
09:22Well, it is Legends Week in the MasterChef kitchen.
09:25Kirsten, you said yourself this is the most technically challenging pressure test you have
09:32ever 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.
09:42It's many.
09:42So 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
09:59the 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're going good, Sarah.
10:23Getting there.
10:24So much of this dessert is about creating the delusion of the caviar tins.
10:33The 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
10:42create a nice, firm lip on the edge.
10:46Done.
10:48Nice one, Sav.
10:49So, fingers crossed.
10:53Time is racing by.
10:55You have two and a half hours to go.
10:57Let's go, everybody.
11:02There's so much to get done.
11:04She likes to see us suffer, doesn't she?
11:05Here we go.
11:11Hey, 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.
11:26Have 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
11:38essential to having a great dish at the end.
11:41I will do so.
11:42I'll tell my best.
11:42Come on, Ben.
11:42You got this.
11:43Cheers, guys.
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 mold.
12:02And I'm swirling it around.
12:06But he's still not filling the mold out.
12:10It's going to be uneven.
12:13He needs to fill the mold to the top.
12:15All right.
12:16I'm not supposed to shred this thing.
12:17Oh, that doesn't look good.
12:21Oh, no.
12:34Oh, no.
12:36As I'm trying to recreate Kirsten Tibble's chocolate caviar tin, it's a nightmare for me.
12:42Oh, that doesn't look good.
12:44The judges made it very clear that the most important part of this dish is the tempered chocolate tin.
12:51Oh.
12:51I realised that I poured a little bit of chocolate and swirled it round and turned it upside down,
12:55whereas the recipe said to fill it up and then tip it all out.
12:58I 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.
13:08I can go back and fill the molds up and finish off my caviar tins.
13:12You're doing 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 it does not funny.
13:19Stay focused.
13:23You have two hours to go.
13:24Well done, everybody.
13:31No, I'm not even one.
13:33I think that's the one.
13:36Oh, gosh.
13:39Time 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.
13:48An hour in, I have no idea what I'm doing
13:51because I'm literally just following step by step.
13:54I've just read that my chocolate tin
13:56needs to go into the fridge for 15 minutes before I 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
14:17literally just looks like little baby toasts.
14:21For the Melba toast,
14:22I have to melt down white chocolate and get it tempered.
14:28You don't want it to just be pure tempered white chocolate.
14:30The almonds gave, like, texture,
14:32but also, like, a bitterness and a bit of salt as well.
14:35They need a set for 15 minutes.
14:42I've never seen so much chocolate in my life.
14:49Get out of it, Ben.
14:50Oh, 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,
15:00you want to take it one step at a time.
15:0290 minutes to go.
15:04Thank you so much.
15:05Doing 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
15:22in 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,
15:43the dish isn't going to hold up properly.
15:46So I'm really, really nervous.
15:50Careful.
15:50Careful.
15:51Careful.
15:54Oh, my God.
15:55Yes, Dash.
15:56Woo!
15:58Oh, yes, Dash.
16:00Woo!
16:01I'm really happy with my moulds.
16:03I've just pulled them out maybe a little bit thicker
16:05than I would have liked,
16:05but to be honest,
16:06I was just worried about the tempering
16:07and they look really tempered.
16:09It's now time to get them sprayed.
16:12The first thing I do is mix gold colouring
16:14and then run over to the spray gun
16:17to get my chocolate mould sprayed with gold glitter.
16:22I don't think Banksy's going to be giving me a call-up
16:24any time soon,
16:25but I'm pretty stoked with it.
16:32I feel like I am running behind a little bit,
16:34but I would rather focus and get everything right.
16:36Yeah, I think I kind of screwed up this mould,
16:39but anyway.
16:44I have done my cake, my spoon,
16:47my caviar tins.
16:48I'm about to remove them.
16:49I'm about to get 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
17:04and they're just not budging.
17:06They're really stuck
17:07and I don't want to be rough with it.
17:11Come on.
17:11Let's not want to come out.
17:32Oh, it's out.
17:33Yeah, Sarah!
17:35First one out.
17:39Only got one.
17:40Yes!
17:50Yes!
17:51Amazing!
17:52I take the moulds out of the fridge
17:54and I'm still really worried.
17:56If the chocolate isn't tempered
17:57and they don't work,
17:59it's over.
17:59I'm playing the pin.
18:01Oh, my God.
18:02Oh, my God.
18:02Oh, my God.
18:03Oh, my God.
18:03Oh, my God.
18:03Oh, my God.
18:03Oh, my God.
18:04Oh, my God.
18:04Oh, my God.
18:05You're happy with that?
18:17I've been on my thought.
18:17I was a bit worried.
18:18Good.
18:19First go.
18:20Thank 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.
18:27Sabre looks a little bit behind
18:32and I've noticed
18:33she left her tempered chocolate moulds
18:35on her bench
18:36and everyone else has their own in the fridge.
18:38It's really hot down there,
18:39which is not what you want
18:40for tempered chocolate.
18:41I'm actually really worried about Sabre.
18:44How do I unmould this?
18:48Time to unmould my caviar tins.
18:51There's delicate work.
18:53I'm very nervous.
18:57How do I take this out?
19:05Actually, I don't know how to take this out.
19:12I'm trying to very gently ease the sides
19:15and there's a crack forming in this tin.
19:21Now I've got Andy and Kirsten Tibble staring at me
19:25and I'm like, oh, God, what did I miss?
19:31Um, 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.
19:51Oh, no.
19:53They all crack.
19:54Have you read your recipe?
20:01Oh, 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
20:13every single pressure test last season
20:15that I felt wasn't going to work
20:17and I am remembering the woman that raised me
20:21and do you know what?
20:23I don't know if it's going to be the last time
20:25I'm cooking in here,
20:26but 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 re-do the moulds.
20:35I have no choice.
20:36So I'm going to re-temper it.
20:37I have to keep trying.
20:39I won't give up.
20:40I will re-temper the chocolate if I need to.
20:42It's a good idea,
20:43but you're putting a lot of pressure on yourself.
20:45Yeah, I know.
20:45I am.
20:47Breathe.
20:48Good luck.
20:49Good luck, Sal.
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
21:12and they're finding out the hard way
21:14whether or not they've done them correctly.
21:16What did you think, Kirsten?
21:17Sav's didn't go in the fridge
21:19and without refrigeration in that amount of time,
21:22they're never going to contract enough to come out.
21:25And then if we look at Daj,
21:27he hasn't really melted the edges,
21:29which you have to do
21:30to ensure that you get that really clean line.
21:33Got a bit of chunk on there.
21:35Yeah, he might need a chisel.
21:38Sarah's tin is absolutely beautiful.
21:40Perfectly tempered.
21:42It's really clean.
21:45Ben's actually came out really well
21:47and 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?
21:57It'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,
22:02with that alcohol.
22:03The tins are looking very golden, very bright.
22:06I realise the tin's not the right colour,
22:08but 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.
22:13I turn the first one over
22:16and I'm just so gentle.
22:18I don't want to break it.
22:19I'm just trying to gently ease it out.
22:31And then it pops out
22:33and 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
22:38and 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
22:47the 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.
23:02I've just sprayed my toast
23:07and that's good to go.
23:08I really need to keep pushing through this recipe
23:10because 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
23:27and this is the caviar.
23:29Five minutes whilst hot, draw the coffee.
23:31I've never made these pearls before
23:33so I'm just trusting the recipe
23:34because I've got no idea.
23:35I'm combining coffee and water
23:38and then whisking sugar and agar agar.
23:41I then draw it into a syringe
23:42and I'm using the syringe now
23:44to pipe it into that cold oil.
23:47They look great, Dash.
23:49The oil needs to be cold
23:50because when you syringe in the coffee pearls,
23:53that quick change in temperature
23:54is creating that sphere.
23:55Nice, Dash.
24:00Well done.
24:01What up, mate?
24:02This is like going for good.
24:04I'm really stoked.
24:05They literally look like caviar.
24:07I taste a couple.
24:07They taste exactly the same as Kirsten's.
24:10Right, how are you going?
24:12I'm going okay.
24:13Pearls look good,
24:14but you need a lot to fill the top of that tin.
24:17Yeah.
24:17How many do you reckon you've got so far?
24:18Maybe a third of what I need.
24:25Nice.
24:25Nice, Dash.
24:26Woo!
24:27She's back.
24:28I re-tempered the chocolate
24:29and I've finished my chocolate caviar moulds.
24:34Please work.
24:37I'm just praying to every deity known to mankind,
24:41please work, please work,
24:42please come out of the mould.
24:44I don't know if it's going to work,
24:46but I have to keep trying.
24:47I'm definitely feeling like I'm drowning a little bit.
24:51I know I'm lagging behind,
24:53but there is no giving up.
24:55Let's go, Sabi.
24:55Keep going, Sabi.
24:56Push, push, push.
24:58Did she count up to 132 now?
25:00Oh, Jimmy, I lost my count, mate.
25:02Sorry.
25:05Benjamin.
25:07How are you?
25:08I am having a blast.
25:09Is there anything you're nervous about?
25:11Yeah, all of it.
25:12Honestly.
25:13I've been nervous since the start,
25:15but it's coming together, I think.
25:16I just, you know,
25:17just want to try to make it look like yours
25:18and I know the hardest part's going to be plating it up.
25:20And how's the pen looking?
25:22I'm going to wait until I've got my stuff ready
25:24and then I'm going to have a look and see if everyone else does
25:25and then I'll make a call.
25:26All right.
25:27Good luck.
25:28Good luck, Ben.
25:28Thanks, guys.
25:31Contestants, please listen to me.
25:3330 minutes left to go!
25:35All right!
25:36All right!
25:37All right!
25:37Come on, Sarah!
25:41Come on, Sarah!
25:42Woo!
25:42Come on, guys!
25:43Let's go!
25:44I am a little bit worried about time.
25:47I'm definitely running behind on time.
25:50Let it sit.
25:51Let it sit.
25:51Close the fridge.
25:52Yep.
25:53You're doing well.
25:53One for one.
25:54I'm worried about my tin
25:56and I'm up against some three amazing cook
25:58and one of them's got an immunity pin.
26:00I am overwhelmed.
26:04Everybody looks like they're at the same place.
26:08However,
26:09Sab hasn't done a whole entire couple of steps
26:11that everyone else has done
26:12because she hasn't demoulded
26:13and she hasn't sprayed.
26:15She's done her toast
26:16but she hasn't sprayed her tin.
26:18Yeah.
26:18So it looks like they're all even right now
26:20but they're not.
26:21Ten grams of cocoa butter.
26:23I don't actually know
26:24if I'm going to have a complete dish at the end
26:26but I am staying focused.
26:28Nice one, Sab.
26:30The coffee bellers are looking quite nice actually.
26:33Shiny.
26:34Nice and shiny.
26:35I think I've done a good job making them.
26:37Right, let me just try my chocolate.
26:40It's time for me to take out my caviar tin.
26:46If I don't have a caviar tin
26:48I'm just going to serve them naked layers.
26:52I'm incredibly worried.
26:54Like very delicately.
26:55ease the lid off the mould
26:59and it's slipping out
27:02and I'm like don't, don't shake.
27:04Do not shake.
27:05Do not have shaky hands.
27:06And it slips out
27:11and I breathe
27:13because it's come out in one piece.
27:15Oh my God.
27:18I'm moving on to the base.
27:21Got my fingers crossed for you.
27:23I am trying to
27:25take the base
27:26out of the mould.
27:27I definitely know
27:30that chocolate is tempered.
27:32It's cracked.
27:51Okay, okay.
27:53Unmould it.
27:54Even if it's broken
27:55try to build it up
27:56and stick the pieces back on.
27:58That's it.
27:58That's it.
27:59Just gently.
28:02That's it.
28:03That's it.
28:04Good work.
28:05Now you're just going to patch it.
28:06Okay, and you've got something well done.
28:08You've done really well.
28:09I said at the beginning of this day
28:11the one thing I don't do
28:13in this kitchen is give up
28:14and I need to hold those words
28:16true to myself.
28:17You don't have much options
28:18at this stage.
28:19You haven't got time.
28:20I need to use
28:22a bit of tempered chocolate
28:23to make sure
28:23that they glue back together
28:24and that I have
28:25some semblance
28:26of a vessel
28:27to actually fill.
28:34All right, last step.
28:36I have been so meticulous
28:38throughout this cook
28:38reading everything
28:40with a fine tooth comb
28:42but I'm reading this glaze
28:44for the pearls
28:45and it's not looking right.
28:46I don't know what
28:48I am not understanding here.
28:51You stir that
28:52with the mirror glaze?
28:53You just combine it.
28:54I don't know.
28:56It just says combine.
28:57I can see that
28:58something's not right
28:58but I just don't know
28:59what it is.
29:00The math is not
29:01mapping at all.
29:02Oh, that is oily.
29:04If you're not assembling
29:05you should be
29:06because you've only
29:07got 15 minutes to go!
29:12What a marathon.
29:15I notice you're not
29:16shaking anymore.
29:17Having fun.
29:18All my elements are done.
29:19Just measuring out
29:20some mirror glaze
29:20for the pearls.
29:22What are you about
29:22to start putting in?
29:23I'm about to start
29:24plating up.
29:24So, just need to make it
29:26look as good as Kirsten's now.
29:28This is it, I guess.
29:29I can't believe
29:30I got this far.
29:31To finish this off
29:32and make sure my dish
29:33resembles Kirsten's exactly
29:35I've got to plate this up
29:36perfectly.
29:38I get the chocolate cake
29:39into the tin
29:40and put a little spoon
29:42of the syrup on top
29:43so that it's perfectly soaked.
29:46This is so crucial
29:48I'm shaking.
29:50The next step
29:51is to add
29:52the mascarpone cream.
29:54I've got so much
29:55nervous energy right now
29:56I've got lots
29:57of shaking going on.
29:59The layers are so fine
30:01and so distinct
30:01that if you rush it
30:03or slop something on
30:04a bit clumsily
30:04it's going to ruin
30:05the whole dish.
30:06Take your time.
30:07Take your time.
30:07Ignore anyone.
30:09Just ignore anyone.
30:10Yeah, I'm not listening to them.
30:10Just go for it.
30:12I've got the mascarpone in
30:13it's nice and flat
30:14the next step
30:15is the chocolate mousse.
30:16Still got to put caviar
30:17on top eh?
30:18I know, I know.
30:19I'm thinking the same
30:20thing you're thinking.
30:21The next step
30:22is to get the actual caviar
30:23on and this is the bit
30:24I'm really worried about.
30:25It's moist
30:26it's fiddly
30:27and if I drop any of it
30:29over the edge of the tin
30:29it's going to ruin
30:30the appearance
30:30of the whole thing.
30:31It's hard to watch
30:36isn't it?
30:37It's hard to watch
30:38I am exhausted
30:39just by watching you.
30:40Sorry.
30:41Try being mean.
30:42I feel like it's
30:43really, really close
30:44and it does feel
30:46like this dish
30:46is finally coming together.
30:49Oh!
30:54Come on, man.
30:57Come on, man.
30:59Don't let the first
31:02pressure test
31:03be your last.
31:04Ten minutes left!
31:05Come on, everybody!
31:06Ten minutes!
31:09How are you
31:09meant to flip that?
31:17I'm shaking like a leaf
31:19trying not to crack
31:20at the last minute.
31:21I pipe in my
31:22mascara cream
31:22over my chocolate cake
31:24I pipe in my mousse
31:25I'm really paying
31:26attention to how much
31:27each of these layers
31:28is going into the tin
31:29but also that there's
31:30enough room at the top
31:31for those pearls.
31:32I'd like the tin
31:34to look a little bit nicer
31:35but to be honest
31:36I actually can't believe
31:37that I just could this.
31:38Like when I saw this
31:39three hours ago
31:40there's no way
31:41I would have thought
31:41that I'd be able
31:42to recreate it.
31:43I'm pretty proud of myself.
31:45My pearl's gone.
31:49I've finished my dish
31:50honestly didn't think
31:51I could make this thing
31:52and I've done it
31:53but now I still don't know
31:54if I should be playing
31:55the immunity pin or not.
31:56I could be going home
31:57if I don't.
32:00I'm trying to weigh up
32:00in my mind
32:01whether the wrong
32:02coloured tin
32:02is better or worse
32:03than some of the things
32:04the other guys
32:04may have done wrong.
32:06You having a look?
32:07I'm not playing it.
32:08Definitely not.
32:09No.
32:09I have no chance
32:10of getting the pin.
32:11No.
32:14Even when it's
32:15canary yellow.
32:17No.
32:19No.
32:20Back yourself.
32:21Back yourself buddy.
32:22Are you sure Ben?
32:23Benny are you sure?
32:24Still thinking.
32:25He's got some
32:28courage.
32:30You are almost
32:31out of time.
32:32One minute left.
32:33Come on.
32:38Oh shit.
32:39Whoops.
32:40Again.
32:41God damn.
32:42Why?
32:42Why?
32:44You know what?
32:45I'm just going to cover
32:46that time.
32:48Come on Sammy.
32:48Somehow I have managed
32:52to patch together
32:53my tin
32:54and I actually
32:54got it sprayed.
32:56I do not know how.
32:58I am blitzing
33:00through these layers.
33:01I just need to keep going
33:02just to make sure
33:02I fit everything
33:03into this tin.
33:04Come on Sammy.
33:06Come on Sammy.
33:07These caviar pearls
33:08they're not right.
33:11There's way too much
33:12of that mirror glaze.
33:14But there's nothing
33:15I can do right now.
33:16I have to use them.
33:17Let's go.
33:18You're nearly there.
33:18Come on.
33:20Great work.
33:21This is it.
33:22Time.
33:23Five.
33:24Eight.
33:25Seven.
33:26Six.
33:27Five.
33:28Four.
33:30Three.
33:31Two.
33:32One.
33:33Well done.
33:34He didn't buy it.
33:35He did not buy it.
33:38Oh my gosh.
33:39I literally have goosebumps.
33:41Ah that's colour eh?
33:42Yeah.
33:43See you in the tasting room.
33:44Okay.
33:46Now I'm a bit of butt crying.
33:47Aw.
33:48Hold on.
33:49Hold on.
33:57I've worked so hard
33:58on this dish
33:59and got so much right.
34:01But I know
34:02the colour's wrong.
34:05I really hope
34:06I don't regret
34:06not playing the pin.
34:07Cheers mate.
34:08Let's have a look
34:12on the inside.
34:14I'll take the lid off.
34:22That's good.
34:23Look at those layers.
34:25And look at how thin
34:26the shell is.
34:27It's so thin.
34:27It's really thin.
34:29Should we snap the lid?
34:30Yes.
34:30Very fine.
34:36That is as fine as yours.
34:52Well that is going to be
34:54tough to beat.
34:54It really surprises me actually
34:57because Ben at the start
34:59I thought
34:59oh
35:00I think he's going to
35:01really struggle
35:02with this challenge
35:03and I don't know
35:03where it came from
35:04but he sort of
35:06came out of nowhere
35:07and all of a sudden
35:09he had a finished dish
35:11which is pretty damn
35:12impressive.
35:13Ben took
35:14the biggest risk
35:15I think you can
35:16in this kitchen
35:16not playing your pin
35:18and walking into
35:19the tasting room
35:20and putting your dish down
35:21and that risk
35:23totally paid off
35:24because I don't think
35:25he's gone anywhere
35:26off the back
35:27of that caviar tin.
35:29I'm so happy for him
35:31and I think I actually
35:31did see that transition
35:32from leaning into the pin
35:34to oh my gosh
35:35I'm not going to
35:36use this thing.
35:38That caviar tin
35:40is so similar
35:41to yours
35:42with the different layers
35:44the cake
35:44you get all those flavours
35:45of the coffee
35:46yeah
35:47welcome Ben.
35:48I don't think
35:50he's going anywhere
35:51I think he's staying put
35:52and I think he deserves it.
35:58A day like today
35:59it really can come down
36:00to the small things
36:01like the presentation.
36:04I know all the flavours
36:05are in the dish
36:06but looking at the chocolate tin
36:09it does look a little bit
36:10rough around the edges
36:11probably could have spent
36:13a bit more time
36:13cleaning that up
36:14that could be enough
36:16to send me home.
36:18In the mood to cook?
36:24Grab your aprons
36:25and try these delicious
36:27MasterChef approved recipes
36:29on 10 Play.
36:32Darsh.
36:33Chef.
36:35What a run.
36:36How are you feeling?
36:38Uh...
36:39I definitely tried to come in
36:41very calm at the start
36:42but it's hard on a day
36:43like today.
36:44If there is anything
36:45on that dish
36:46that you are worried about
36:48honestly I think like
36:49the refinement
36:50of the like
36:51the visuals
36:52I think it should eat
36:53really well I hope.
36:55Good luck.
36:56Thanks guys.
36:57All the best here.
37:02It's the tin of caviar
37:03that I want to buy
37:04because it seems
37:05to be a little bit bigger
37:06than all of the rest.
37:08Good value.
37:08It's just the tin
37:09had been dropped
37:09a couple of times.
37:11It's probably a little bit
37:12thicker than mine
37:13so you can see this edge
37:14around the bottom
37:15which means he hasn't
37:16scraped the mould properly.
37:18Let me tell you though
37:19that caviar
37:20is the most consistent
37:22in size.
37:23It looks fantastic
37:24on top there.
37:25And do you know what
37:25I know you said
37:26with no tin
37:27there's no dessert
37:28but with no caviar
37:29there's no caviar tin either.
37:34Nice snap there.
37:35Big snap.
37:37Look at those layers.
37:38These are incredibly
37:39precise layers.
37:42Absolutely perfect
37:43and consistent.
37:57That is good.
37:58Slightly harder roast
37:59on the nuts.
38:00And the salt.
38:01Yeah.
38:02You know what?
38:04Until the dish
38:05landed on the table
38:07I did not realise
38:08how good it was.
38:11The differences
38:12of all the layers
38:13very impressed.
38:15And then we have
38:16what is all about
38:17the pearls.
38:18I think Dash
38:19has nailed it.
38:21The caviar tin itself
38:24doesn't look as nice
38:25but those flavour components
38:28were really sensational.
38:30Dash has really impressed me
38:32actually blown me over.
38:35Good luck sir.
38:38Good luck sir.
38:39Looking at my dish
38:40it does not look like Kirsten's.
38:43I can see all the faults
38:45on my dish
38:47but I'm happy with the flavours
38:50of the cake and the mousse
38:51and the basket pony cream.
38:52I don't know how
38:55everyone else has done
38:55I don't know
38:56who's committed
38:56the worst crimes.
38:59Thank you so much.
39:00Thank you very much.
39:01Thanks Sam.
39:02Well done sir.
39:02Congrats.
39:05So the obvious flaws
39:07for me
39:08are the caviar tin base
39:09and if I'm to take
39:11this lid off
39:12you'll see that
39:13we've got some cracks
39:14it would have been
39:15very challenging
39:16to actually fill
39:17the caviar tin.
39:18Let's have a look
39:19look at the lid
39:20Whoa.
39:22Oh.
39:24It's not quite as thin
39:26It's still pretty good.
39:28It's very crispy.
39:32A nice snap
39:33a little bit
39:34thick in the corner
39:35All things considered
39:36pretty good.
39:49It's kind of a disaster
39:56and a triumph
39:57The lid is beautiful
40:01and thin
40:02beautifully sprayed
40:03I think that she actually
40:06had all the elements
40:07right
40:07like the flavours
40:08are all there
40:09but then
40:11it starts to fall apart
40:13The bottom is obviously
40:15broken
40:15thicker
40:16I'm very curious
40:20to see
40:21where this lands
40:23Somewhere somehow
40:24I really fell in love
40:27with the little
40:27Melba toast
40:28I think for me
40:30that was complete
40:31tasty
40:32It's absolutely
40:33superb
40:34I know it doesn't
40:35look exactly
40:36as it should
40:37but the Melba toast
40:38was really well done
40:40and had beautiful
40:41texture
40:41The caviar tin
40:43unfortunately
40:43is particularly thick
40:45in chocolate
40:46almost so much
40:47so it's hard
40:48to actually get through
40:49with the spoon
40:50The flavours
40:51of all the elements
40:52are really good
40:53if you were to try
40:53them individually
40:54and really well made
40:56but just the execution
40:57and putting it together
40:59and the ratio
41:00of everything
41:00isn't quite right
41:01The interesting thing
41:02is Sav
41:03like
41:03has done the thing
41:05that we know
41:05that she can do
41:06is nail flavour
41:07from the Melba toast
41:09to every element
41:11inside that caviar tin
41:12nearly the same
41:13as yours
41:13Yeah it is
41:14however
41:15it's the aesthetics
41:17and the construction
41:18of the caviar tin
41:19which has really
41:20let Sav down
41:21but also the balance
41:24overall
41:24is thrown out
41:25because the layers
41:26aren't where they should be
41:28I hate to say
41:30I'm a little bit worried
41:32for Sav
41:33My biggest concern
41:36is definitely
41:37my caviar pearls
41:39My pearls are looking
41:40too wet
41:41and not at all
41:42like Kirsten's
41:43and that mousse
41:44has spilled over
41:46the side of the tin
41:46looking a bit messy
41:47We all know
41:49how important
41:50presentation is
41:51it's those small
41:54mistakes
41:55that can send you
41:56home in a pressure test
41:57Hey Sarah
41:58Hello
41:58I can't believe
42:02that after
42:02that whole cook
42:03my fate
42:04could rest
42:05on those two
42:06small mistakes
42:07Can we take a look?
42:20The tin looks money
42:33It looks so good
42:35Can we take the lid off?
42:38Oh hang on
42:39A little bit hiding
42:39underneath
42:40Hang on
42:40She's done a
42:42hide the overflow job
42:43Oh that sounds
42:48beautiful
42:48Oh that's good
42:49All those layers
42:52in the middle
42:52have a lot of integrity
42:53They're all staying
42:54in their own position
42:55so they're not
42:56too runny
42:57Unfortunately
42:58the caviar
42:59is a little bit
43:00on that
43:01wetter side
43:02So what Sarah did
43:04is
43:04she put
43:05all the coffee pearls
43:06in all the mirror glaze
43:08and then tried
43:09to strain it off
43:10but clearly
43:11there's still
43:11quite a bit
43:12of mirror glaze
43:13If I start
43:20with the caviar
43:21tin
43:21beautiful
43:22and fine
43:23snaps in the mouth
43:24and you get
43:24that beautiful
43:25chocolate flavour
43:26With the additional
43:27mirror glaze
43:28it's actually
43:29infused coffee
43:30through more
43:31of the caviar
43:31and it didn't
43:32really harmonise
43:33as much
43:34with the chocolate
43:34mousse
43:35The Malba toast
43:36you could have
43:36done with a little
43:37bit more almonds
43:38it was a bit
43:39lighter
43:39I think I got
43:39all your almonds
43:40Oh did you?
43:41Because one of my
43:42comments was going
43:43to be
43:43I loved how many
43:44almonds were in
43:45my Malba toast
43:46yeah I think
43:48probably 10 of a day
43:49it was super fine
43:52really consistent
43:53throughout the lid
43:54and the base
43:55exactly the same
43:56as yours
43:56it looks like
43:58she was born
43:58with a spray gun
43:59in her hand
44:00she just did it
44:01so so meticulously
44:03but
44:05is it the best
44:08looking dish
44:08when the pearls
44:09have suffered
44:10I think on the
44:15aesthetic side
44:15of the dish
44:16the tin
44:16is very well
44:18executed
44:18and my little
44:19concern is
44:20the pearls
44:22are very wet
44:24in all
44:26I think she's
44:27done a cracking
44:27job
44:28but
44:28where do she stand
44:30I don't know
44:31please
44:43put your hands
44:44together
44:44for chef
44:45Kirsten
44:46Timbold
44:46everyone
44:47Kirsten
44:50how did they go
44:51look I think
44:52you showed a lot
44:53of tenacity
44:54and really makes
44:55me proud
44:55that you were all
44:56able to complete
44:57my dish
44:58it had so many
44:59different techniques
45:00in it
45:00and I think you all
45:02did exceptionally
45:02well
45:03I'm like a proud
45:03mum
45:04that was a mammoth
45:09cook
45:09and it rattled
45:11all of you
45:11but one of you
45:13managed to pull
45:14through with a dish
45:15and stole the show
45:17Ben
45:20you didn't play
45:22your pin
45:22you didn't need to
45:27mate
45:28that dish
45:37was the
45:38identical
45:39to Kirsten's
45:40well done
45:41good job
45:43amazing
45:45now Sarah
45:47Dash
45:48and Sav
45:49a bloody solid effort
45:51from all of you
45:51but
45:52eachy dishes
45:54they had flaws
45:54Sarah
45:56you had the tin of the day
45:58but
45:59caviar pearls
46:02they were drenched
46:03in mirror glaze
46:04which meant
46:05that coffee
46:05overpowered
46:06the other flavours
46:07Sav
46:08Dash
46:09both of you tins
46:10they'd seen better days
46:11but
46:13your flavours
46:14they were sound
46:15one of you
46:17misjudged
46:18your proportions
46:20so the effort
46:21that you put
46:21into those flavours
46:22it couldn't shine through
46:24I am
46:26sad to say this
46:28for the cook
46:29going home
46:29is
46:31Sav
46:36it was ok
46:38it was ok
46:39Savvy
46:45we're devastated
46:47for you
46:47I think Dash
46:48said it best
46:49when he said
46:50you'd never want
46:51the magic to stop
46:52and to have
46:53just a little piece
46:54of it
46:54I'm just
46:55actually full of
46:56gratitude
46:57and the fact
47:00that I'm still
47:01made of my mother's
47:02stuff
47:02I didn't give up
47:03I'm proud
47:05it's hard to say goodbye
47:15because
47:16as hard as it all is
47:19the master of kitchen
47:21is this magical place
47:22and you want to be part
47:29of that fun
47:29alright
47:30alright
47:31give us a car
47:33and I'll be right
47:33you know
47:34thank you
47:36give it up
47:38give it up
47:39give it up for Sam
47:40give it up for Sam
47:41give it up for Sam
47:42everybody
47:42he inspires incredible
48:07ooh la la
48:08immunity worthy dishes
48:10absolutely stunning
48:12in just
48:1320 minutes
48:15that
48:16is epic
48:17that
48:19fun
48:23lives
48:23o
48:23I
48:24I
48:24Ship
48:24I
48:28I
48:29I
48:29I
48:30I
48:31I
48:32I
48:32I
48:33I
48:34I
48:34I
48:34I
48:34I
48:35I
48:35I
48:43I
48:44I
48:44I
48:44I
48:45I
48:46I
48:47I