MasterChef Australia Season 1 Episode 6
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00:01Tonight on Mastership All-Stars
00:05Welcome to your nightmare.
00:08The blue team must recreate one horror dish that defeated them in the past.
00:13Today is all about redemption.
00:16I hate this dish.
00:18For these four All-Stars, it's the culinary grudge match of the century.
00:23Last time I did this in the kitchen, I burnt it.
00:26Will it be easier the second time around?
00:28I just never thought I'd have to revisit it.
00:30But for the one who can conquer their fears,
00:32a whopping $10,000 for their charity.
00:36I have to redeem myself with this dish today.
00:58We'll see you next time.
01:00We'll see you next time.
01:02We'll see you next time.
01:04We'll see you next time.
01:06We'll see you next time.
01:08We'll see you next time.
01:10Yesterday, the blue team won the Fix This Dish Challenge with our spaghetti bolognese.
01:14And today, we get to compete against each other for $10,000 for our charity.
01:20I'm really nervous about today because it's my first chance at winning some,
01:22you're in and you're out and you're out and you're out and you're out and you're out and you're out and you're out and you're out and you're out.
01:27I'm really nervous about today because it's my first chance at winning some money for my charity and so there's a lot at stake.
01:39I'm one of the only ones that hasn't got any money yet so I'd really like to do something for my cause.
01:44There's not really going to be a loser because nobody's going home.
01:46That's brilliant.
01:47And one charity gets 10 grand.
01:48It's fantastic.
01:49Hi, thank you.
01:50Josie.
01:51Hi.
01:52Hi.
01:53Hi.
01:54Hi.
01:55Hi.
01:56Hi.
01:57Hi.
01:58Hi.
01:59Hi.
02:00Hi.
02:01Hi.
02:02Hi.
02:03Hi.
02:04Hi.
02:05Hi.
02:06Hi.
02:07Hi.
02:08Hi.
02:10Thank you, Joe.
02:30Ah, ha, ha, ha.
02:33Go blue team.
02:34We've finally won a challenge.
02:35I'm so proud of us.
02:37Baloo team, we're so pleased you're standing here
02:54because you won the Fix That Dish Challenge.
02:58Good job you did too.
03:00And of course, that gives you the opportunity
03:02to win 10,000 for your charity today
03:05by competing as individuals.
03:122009, you guys were the pioneers
03:15and you took on some extremely tough dishes.
03:19Most of the time you came out on top
03:21and that's why you four are all-stars.
03:27But some dishes, they got the better of you.
03:31And guess what?
03:36You just really know how to wipe the smallpox away.
03:39I was so happy a minute ago.
03:43If yesterday was all about regrets,
03:46today is all about redemption.
03:49I don't want to do these.
03:56To paraphrase, Alice Cooper,
03:58welcome to your nightmare.
04:02This is like one of those great rematches, you know?
04:09Fraser Ali, Collingwood Carlton.
04:12These are those great games.
04:13You come back and you've been slammed the time before.
04:17You get something so many of us yearn for.
04:21Redemption.
04:22So I think we've got a pretty fair selection of dishes
04:29that have haunted each of you over the years.
04:37The question is,
04:38which one of them will you each cook today?
04:42Something to get you thinking.
04:53Justine.
04:56O.
05:00That is awesome.
05:02Julie.
05:05And
05:06Chris.
05:12In each one of those knife blocks
05:13are your three greatest challenges.
05:20And this is where I go,
05:23welcome to the MasterChef gift.
05:27Yes.
05:29We're so glad you won that challenge.
05:32So, chance of redemption
05:33and better still,
05:35$10,000 for your chosen charity.
05:38Justine, ready to chance your arm?
05:42Go, Justine.
05:43Come on, Justine.
05:43Come on, Justine.
05:47Oh, my.
05:51Peta!
05:53Beautiful.
05:55Right, pop the knife down.
05:58So, Justine.
05:59Oh, I don't want that one now.
06:00I changed my mind.
06:01The one that you faced off
06:04with Matt Moran against.
06:05Yeah.
06:06But crumble.
06:09Oh, my gosh.
06:10I kind of forgot about my crumble.
06:13Oh, no.
06:15My crumbs are gone.
06:16I've got 10 minutes to go now
06:18and I don't have any crumble.
06:19Quickly, do it again.
06:21Quick.
06:21I don't have time.
06:22I don't have time.
06:24Question is,
06:24this time we cook it up pears,
06:25we do the crumble,
06:26we get finished in time.
06:28It was a long time ago.
06:29I know.
06:30We think you can do it
06:31and this time,
06:32it'll be perfect.
06:34Okay.
06:34Poe, up you go.
06:39Go, Poe!
06:39Go, Poe!
06:40Go, Poe!
06:46Chocolate tart!
06:47Oh!
06:48Chocolate tart!
06:50Well, Poe,
06:51the finale chocolate tart,
06:53your chance...
06:54To redeem one!
06:55...to temper the chocolate
06:56perfectly.
06:57Oh, God.
06:58I was kind of well-known
06:59for trying to temper chocolate
07:01by sight.
07:02If I just heat it a little bit,
07:03temperature it,
07:04heat it up a little bit,
07:05I feel like it's more
07:05controllable over the stove,
07:06so that's how I'm going to do it.
07:08It's not quite as sexy
07:09as it should be.
07:11I should have followed the recipe
07:12and I am an idiot
07:14for taking such a risk.
07:17In terms of the chocolate pipe
07:19and the tempering,
07:20I haven't got that snap
07:21and doesn't give you
07:22that lovely, smooth shine.
07:24Do you know how to
07:25temper chocolate now?
07:26No.
07:27tempering chocolate
07:31is one of my worst fears.
07:33I haven't tempered chocolate
07:34since that first time
07:36I made this recipe.
07:37I've watched chefs do it,
07:38but it's just gone
07:39in one ear
07:40and out the other.
07:41Julie, up you come.
07:43Good luck, Julie.
07:44Good luck, Julie.
07:49Oh!
07:52Tunnel pie!
07:52Julie, are you happy about that?
07:59Oh, I don't know.
08:01I don't know.
08:02I don't know.
08:02You alright, my darling?
08:03No.
08:04What's wrong?
08:05The whole thing's
08:06basically a disaster.
08:07At the very last minute,
08:08I'm just, you know,
08:09trying to finesse
08:10this puddle on my plate.
08:14Puddle pie.
08:15That's creative.
08:16Well, I've got to sell it.
08:20Chris?
08:26Oh!
08:28Vanilla panna cotta
08:29by Zumbo.
08:31I think they saw
08:35the sheer terror
08:35on my face
08:36when they gave me
08:37that dish
08:37for the first time.
08:39And I think they want
08:40to see a bit of terror
08:41in my face again.
08:42Chris,
08:43first lot of macaroons out.
08:44Yeah.
08:45Okay, they're not bad.
08:46Not bad.
08:46Maybe you haven't got
08:47the kick that
08:47you maybe would have liked
08:49or a bit flat.
08:50The one thing I'm worried
08:51about with the dish
08:51is the macaroons.
08:52They just haven't popped.
08:53They're not perfectly round
08:54and they're not as plump
08:55as they should be.
08:56The macaroons
08:57are a little bit overcooked.
08:58We're not vindictive,
08:59but I was praying
09:00so badly for that one.
09:05Let's not forget
09:05why you guys are here.
09:06You're here to raise money
09:07for your chosen charity
09:08and of course
09:09to have fun cooking.
09:11Yeah?
09:12Yeah.
09:12Now at your benches
09:13you're going to have
09:14recipes and ingredients.
09:18Now, Chris, Poe,
09:20you're going to have
09:20two and a half hours
09:22to recreate the dish.
09:24Julie, Justine,
09:26you're going to have
09:27one hour and 30 minutes
09:29to cook your food.
09:31Got it?
09:32Got it.
09:32You two, upstairs.
09:34Poe, Chris.
09:35Time to cook.
09:36Yeah!
09:37Coming up...
09:39Three tarts and crisps.
09:41It's their second chance
09:43at cooking their demon dishes.
09:45I'm in quiet hell
09:45at the moment.
09:46And it's not getting easier
09:47for the All-Stars.
09:49Oh, sugar!
09:51Oh, they're so bad,
09:52they're funny.
09:52Come on!
09:53But will the past
09:54catch up with the All-Stars
09:55again?
09:56That's what happened
09:57to me the first time.
10:04Justine, Julie,
10:05you can go up
10:06to the balcony,
10:07Poe, Chris,
10:08your two and a half hours
10:09start now.
10:13Today, the Blue Team
10:15is cooking off
10:15against each other
10:16and we're all faced
10:17with one of our
10:18nightmare dishes
10:19from Season 1.
10:20Whoever does the best job
10:22will get $10,000
10:23for their charity.
10:25The judges have brought
10:28back my most
10:29nightmarish challenge.
10:31Matt Moran's
10:32chocolate tart.
10:33I do feel tormented
10:35about having to cook
10:36this dish again.
10:37It sort of was my
10:38undoing in the finals.
10:40Okay.
10:41I just never thought
10:42I'd have to revisit it.
10:43I do have a little bit
10:44of a complex
10:47about not tempering
10:49the chocolate.
10:50I'd like to redeem
10:50myself somewhat.
10:51It was a bit of a nightmare
10:52last time.
10:53I did get the dish
10:53up last time
10:54but just the massive
10:56pressure of it's not
10:57my style of food.
10:58I'm cooking Adriano
10:59Zumbo's panna cotta
11:01with macaroons.
11:02I hate this dish.
11:04I love panna cotta.
11:05I'm really happy
11:06to make that
11:07but macaroons,
11:08I never want to hear
11:09that bloody word again.
11:10I hate them.
11:11Second Andrea Zumbo
11:12recipe in a week
11:14is a bit much
11:15so yeah,
11:16I'm in quiet hell
11:16at the moment.
11:17I love it.
11:19Chance redemption,
11:20chance of $10,000
11:21and you know,
11:22a little bit of nerves
11:24with our four
11:24year one contestants.
11:27I'll be honest,
11:27I don't think Chris
11:28is looking at it
11:29as a chance of redemption.
11:30He's just going,
11:30you've got to be joking,
11:31he's made two macaroons
11:32in his life
11:32and they were actually
11:33on Adriano Zumbo's dish
11:34when he did the challenge.
11:35Yeah, but you know what,
11:36if he makes that panna cotta
11:37and it's beautiful
11:38and he's got panna cotta
11:39on the menu at the moment,
11:40you know what,
11:41fantastic.
11:41And also he's a far better cook,
11:43just watching in the kitchen.
11:44The times we've seen him cook
11:45here in All Stars,
11:46he has been amazing.
11:47So I'm looking forward
11:48to seeing him
11:49really nail that dish.
11:50Well, both of those dishes
11:50certainly in the first kickoff,
11:52they were both really hard
11:53the first time around.
11:54The question will be,
11:55will it be easier
11:56the second time around?
11:57Time will tell.
11:59Last time,
12:00I was really stressed out
12:01because it was the finals
12:02and probably wasn't
12:03thinking straight.
12:05So today, yeah,
12:06I'm going to follow
12:06the recipe to the tea.
12:08I'm not going to take
12:09any chances.
12:10First thing I attempt
12:11is the chocolate sorbet.
12:12For me,
12:13the sorbet's a letdown.
12:14It was a downfall
12:15in season one,
12:16so I really want
12:16to get this right.
12:18And green to the boil.
12:20When Poe first made
12:21this dessert
12:22three years ago,
12:24her sorbet was grainy.
12:26I hope she's not
12:27going to have
12:27grainy sorbet in game.
12:28That came from
12:29a bit of panic though.
12:30That was towards,
12:31you know,
12:31time was running out.
12:32She'd whacked it
12:32into the blast chiller.
12:34My sorbet is not
12:35going to win.
12:37The pressure point
12:38with the sorbet
12:38is that I need
12:39to get it ready soon
12:41so that I can put it
12:42in the blast freezer,
12:42get it cooled right down.
12:44Before I put it
12:45into the ice cream churner.
12:46If there's too much
12:46of a temperature difference,
12:47it's going to take
12:48a long time to churn
12:49and it can end up
12:51a bit grainy.
12:53That looks beautiful,
12:55Poe.
12:56Thanks, mate.
12:57The next part
12:57of the chocolate tart
12:58is to make the pastry.
13:00Roll it out
13:01to about three mil thick
13:02and carefully lay
13:04and carefully lay
13:04into the flat tin.
13:06Yeah!
13:10I've got a thousand
13:11little processes
13:12to get this done
13:13so I just need
13:13to get this panna cotta
13:14in the fridge,
13:15setting,
13:15then I get onto
13:16the macaroons,
13:17get the ganaches made.
13:18First thing I need
13:19to do is make
13:20the panna cotta
13:20and get it into
13:21the fridge
13:21so it can set.
13:23Looks good, Chris.
13:23Looks awesome, man.
13:24Good colour.
13:25I love the fact
13:32that you've got
13:32a beautiful tart
13:33hanging off
13:34the edge of the bench.
13:35That's so Poe,
13:36isn't it?
13:37I just cooked
13:38a beautiful tart
13:38and what I'll do
13:39is I'll just push it
13:40right to the edge
13:40just before it falls off
13:42and then I'll go
13:43and do something else.
13:47When the pastry shell
13:48is cooked,
13:49I then fill it
13:50with the chocolate tart
13:50filling and then bake it.
13:52Oh, dear Lord.
13:56Yay!
13:58Good on ya.
14:00Okay, 25 minutes.
14:03Gosh, three tarts
14:04and crisps.
14:08Exactly.
14:12The macaroons last time
14:13weren't the right texture.
14:16Okay, they're not bad.
14:17Not bad.
14:17Maybe you haven't got
14:17the kick that you maybe
14:19would have liked
14:19or a bit flat.
14:20Yeah.
14:22Egg white and almond meal
14:23needs to go into
14:24that Italian meringue.
14:28It's quite thick.
14:30Yeah, beat the air
14:30out of it.
14:31Bit of energy.
14:32Yeah, beat it a bit.
14:33Beat it.
14:37This feels like forever
14:38that I'm beating
14:39and beating
14:39and beating
14:40this damn thing
14:41but it just,
14:41it doesn't feel right.
14:43Did you blend the almonds
14:43so they were really smooth?
14:45It was already almond meal.
14:46Yeah.
14:46And you sieved it?
14:47I sieved it, yeah.
14:48Often you find
14:49because all almond meals
14:50are different,
14:51sometimes they're really coarse
14:52and sieving them
14:53through a coarse sieve
14:54never actually
14:55makes them any finer.
14:58Poe,
14:59Chris is making
15:00macarons as well
15:01and Gary said
15:02that his almond meal
15:03was too,
15:04it wasn't fine enough.
15:08I make,
15:08I make macs
15:09with this type of meal
15:10all the time.
15:11Don't second guess
15:12yourself then, Poe.
15:13Yeah, just sieve it again
15:13through the same sieve.
15:14I would stop right now
15:17and blend that almond meal.
15:19Really?
15:20Mm-hmm.
15:21Okay then.
15:25He's been passed through twice, Gary.
15:29It's very coarse.
15:30Yeah.
15:31It's very coarse.
15:32What should I do?
15:34Just pipe one.
15:37See how you go.
15:37Yeah.
15:38Yeah.
15:38Yeah.
15:38Yeah.
15:38Yeah.
15:39Yeah.
15:39Yeah.
15:39Yeah.
15:39Yeah.
15:39Yeah.
15:39Yeah.
15:39Yeah.
15:40Yeah.
15:40Yeah.
15:41Yeah.
15:41Yeah.
15:41Yeah.
15:42Yeah.
15:43Yeah.
15:44Should have spread.
16:00For today's Knifemare Challenge,
16:02each of the Blue Team members
16:04has to conquer a dish
16:05that tormented them
16:06in Series 1.
16:08Chris and Poe
16:09have two and a half hours
16:10to cook
16:10with their very complex recipes.
16:12Justine and I
16:13with our simpler recipes
16:14are given
16:15one and a half hours.
16:16Julie, Justine,
16:18warm those biceps
16:19because you've got
16:19ten minutes
16:20before you start cooking.
16:24That's not too bad.
16:26Yeah.
16:27Should have spread.
16:29What's wrong with it?
16:30It's too stiff still.
16:32These macaroons
16:32are causing me hell.
16:36It doesn't look right.
16:37No, it's really thick.
16:38The almond meal
16:39is really coarse.
16:40I've sieved the damn thing
16:41but it's just not right.
16:43You know what I would do?
16:44Just before we go any further,
16:45just take all that mixture off,
16:46stick it back in there,
16:47give it a mixture
16:47and then try it again.
16:51Macaroons
16:51is just so out of my comfort zone.
16:53How can something so sweet
16:54be so evil?
16:55Get these thoughts of,
16:57you know,
16:57I'm not a pastry guy,
16:58I can't make macaroons
16:58because I bet you can.
16:59Give it a shot.
17:00I will.
17:03Still too stiff.
17:04Do you want some advice?
17:05Start again
17:06with the mixture.
17:07Can I just loosen it
17:08with something?
17:08Yeah, I thought
17:09a bit of it.
17:09Just a tiny bit.
17:12Pass it through a drum sieve.
17:14Okay.
17:16It's too stiff.
17:18I'll start again.
17:19It's a very thick mix.
17:21I noticed that
17:22the macaron mixture
17:23doesn't look right.
17:24I make macarons all the time
17:26and it's just a little bit
17:28too sticky
17:28and very stiff
17:29but I just pipe them out
17:31and I just let them
17:32form a crust
17:32and just see
17:33what comes of it.
17:36It's still a little bit thick.
17:39So I've piped out
17:40the macaroons.
17:41I'm not happy with it
17:42but I have to get them
17:43into the oven
17:43otherwise I'm not
17:44going to make it.
17:49It's the waiting
17:49that's just killing me.
17:53Julie and Justine
17:54are up on the balcony
17:54with us
17:55and you can just
17:56see the nerves.
17:58Julie, Justine,
17:59it's time to start cooking.
18:00You have an hour and a half.
18:02Woo!
18:06Go, Julie!
18:17I feel a little bit
18:19hysterical about
18:20cooking the puddle pie
18:22again in this kitchen.
18:24The other one's broken,
18:25it's not going to cool down
18:26and it's broken.
18:27That pie collapsing
18:28really was
18:29one of my low points
18:31of series one.
18:32I have to redeem myself
18:33with this dish today.
18:37You've got to plug it in, Julie.
18:39I will need power.
18:41There's only one pressure point
18:42that I'm worried about
18:43in this dish today
18:44and that's the pastry.
18:46Oh, that looks good, Julie.
18:49Pastry!
18:51It's alright.
18:52You'll nail it this time.
18:53Second time lucky.
18:55One hope.
18:56I put the pastry
19:00in the fridge
19:00and I get started
19:01on my ice cream
19:02and my creme pâtisserie,
19:03which is a passion fruit
19:04flavoured custard
19:05for the tart.
19:07Smells beautiful, Julie.
19:08Smells like passion fruit.
19:10Good eye.
19:11Thanks, mate.
19:16I've always felt
19:17that I wanted
19:17to do this dish again
19:18but have never done it
19:20so kicking myself,
19:21I should have tested
19:22this one out again.
19:24Today I'm cooking
19:25Matt Moran's
19:26warm pear tart.
19:28I struggled a bit with it
19:29in series one.
19:31It looks a bit raw
19:32underneath, doesn't it?
19:32Yeah, it does.
19:35Justine.
19:36Hi, Julie.
19:36How does this recipe look?
19:37Can you do it
19:38an hour and a half?
19:39I hope so.
19:40You've got a couple
19:40of things to nail,
19:41haven't you?
19:42You've got to do
19:42the pastry,
19:44you've got to do
19:44the frangipan,
19:45you've got to poach
19:45the pears.
19:46Yep.
19:46You only did one last time.
19:48You only did one,
19:49did you?
19:49I only did one.
19:51How many did you do?
19:52Four.
19:52How come?
19:53Well, that's what
19:53the recipe says.
19:54How many are you
19:55going to do
19:55in this time?
19:56Poach the pears.
19:57Yeah.
19:57I'm going two
19:58just to make sure
19:58I'm on the safe side.
19:59Okay, what does it
20:00say in the recipe?
20:01It says,
20:02uh, paradise four.
20:04Four, four.
20:05I've got to do four.
20:06Another two.
20:07Oh, my God.
20:09Same mistake.
20:10What's going on?
20:10Jesus Christ.
20:12I know this is
20:13the second time
20:14that I have done this.
20:16I don't know why.
20:17Me and recipes,
20:18we don't like each other.
20:19Have you lost
20:20your touch in the kitchen?
20:22No, I haven't lost
20:22my touch.
20:23In the MasterChef kitchen?
20:24In the MasterChef kitchen.
20:26It's just a whole
20:26different world.
20:27And, um, I...
20:28Come on,
20:28you're under pressure
20:29every day.
20:30I know.
20:30Do you show?
20:31You should be good at this.
20:32I know,
20:33it's just,
20:33you guys are intimidating.
20:34Oh, no, we're not,
20:35Justine.
20:36You're intimidating.
20:37No, no.
20:37Now, you've looked
20:38at that recipe
20:38like ten times.
20:39How many mils of Pernod?
20:41Ten mil alamers.
20:42Oh, she remembered.
20:43Just, I need you guys
20:44to go.
20:45I need you guys to go.
20:46Go, go, go.
20:47Please, please.
20:49Oh, the judges,
20:49they always wrestle me.
20:51So, um, yeah,
20:52I've just got to keep focusing.
20:53I've just got to get this
20:54tart in the oven
20:55or else it's not
20:56going to cook in time.
20:57That looks lovely,
20:58Justine.
20:59Thanks, Miss.
21:00Pop it in the oven
21:01and get straight
21:02onto the poached pears.
21:07How are the macarons doing?
21:09Oh, my God.
21:11I can sense
21:12that there's some
21:13perfect macaroons,
21:14pears, puddles
21:15and tempered chocolate
21:17coming our way.
21:18One hour to go.
21:19Come on, guys.
21:22Yeah, it's not good, is it?
21:26Now the moment of truth.
21:28I've got to check
21:29those damn macaroons.
21:32I pull them out
21:33of the oven.
21:34They look a bit crappy.
21:38They're looking
21:39vaguely like a macaroon.
21:42They just haven't popped.
21:44They're not smooth.
21:45They're kind of
21:46a bit lumpy.
21:47Oh, they're so bad
21:48they're funny.
21:49No, they're good.
21:50They look good.
21:51They look tasty.
21:52You don't have to be nice.
21:53All I can hope
21:54is Poe, Julie
21:55and Justine
21:55have some similar issues.
21:57I make macs
21:59all the time
22:00and these are not
22:01the best macs.
22:02Yeah.
22:02So that annoys me.
22:03Yeah, because
22:04they haven't quite got
22:05that lovely...
22:06No, they're cracked.
22:06It was a really,
22:07really sticky mixture
22:08because it was so sticky.
22:10It did feel like
22:11it was okay,
22:12that it had formed
22:13its crust.
22:13It's crust on the outside.
22:14And it hasn't,
22:15obviously,
22:15because that's why
22:16it's cracked.
22:16It's crust.
22:16Oh, sugar.
22:19Oh, no.
22:20Oh.
22:23No, it's all right.
22:24It's all right.
22:25Julie's all over the place.
22:26She is making such a mess.
22:28She's got flour
22:29and eggs
22:29and things flying all over.
22:32Whoops.
22:33I dropped a spoon
22:34but I think
22:35it's going to be all right.
22:37Don't forget
22:37to breathe, Julie.
22:39Oh, that's the problem.
22:42I take the pastry
22:43out of the fridge.
22:44It feels good.
22:45It's nice and firm.
22:46Just take your time, Julie.
22:47You're going really well.
22:49Yep.
22:50I roll it out
22:50between two sheets
22:51of Gladbake.
22:52Pastry looks lovely.
22:54Thanks, Dan.
22:57You've got 45 minutes to go.
23:00Oh, my God.
23:01It's all right.
23:01You've got enough time.
23:02You'll be right.
23:03Just keep working.
23:05The most important thing
23:06for me today
23:07is to make sure
23:07that the pastry case
23:08is strong enough
23:09so that it doesn't break
23:11when I get it out of the tin.
23:12Why couldn't you get it
23:13out the first time, though?
23:14I don't understand.
23:15It was hot.
23:15It was straight out
23:16of the oven
23:16and I had no time left.
23:18It just was too crumbly
23:20and it was too hot,
23:21too delicate.
23:22It fell apart.
23:23It was a deconstructed
23:24passion fruit puddle pie.
23:25What are we expecting
23:26at the end of this?
23:27A passion fruit
23:28and white chocolate ganache tart.
23:31The pastry's gone into the tin
23:37beautifully.
23:38Hi, Jules.
23:40How's things?
23:44I'm feeling pretty confident
23:45at the moment.
23:47It looks good.
23:49I'm really happy
23:50about the sorbet
23:50because in series one
23:52it was criticised
23:53for being a bit grainy,
23:54but this time
23:55it's turned out beautifully.
23:56How's it all going, Justine?
23:59You all good?
24:01Yeah.
24:01Get those pears in to poach.
24:05I popped the pears in
24:06sugar syrup.
24:07They're cooking away perfectly.
24:09Now it's time for the crumble.
24:11Last time I did this
24:12in the kitchen,
24:13I burnt it.
24:14Oh, no.
24:16The crumbs are gone.
24:17This time,
24:18that is not going to happen.
24:20If I burn it,
24:21that will be
24:21the ultimate embarrassment.
24:25Okay.
24:26It's better not burn.
24:29Julie,
24:30maybe get the tartar in the oven.
24:33Get it in, get it in.
24:34Get it in.
24:37We're cutting it fire.
24:39It may be another bottle of fire.
24:41You need to temper it
24:43and then put it into the pipe
24:44and then let it set.
24:45300 grams dark chocolate.
24:47It's the moment of truth.
24:49I'm now about to start
24:50tempering my chocolate.
24:51I'm feeling pretty scared.
24:54It sort of was my undoing
24:55in the finals.
24:58I just could not temper
25:00that chocolate half pipe.
25:02In terms of the chocolate pipe
25:03and the tempering,
25:04I haven't got that snap
25:05and doesn't give you
25:06that lovely smooth shine.
25:09That half pipe
25:10is my nemesis today.
25:13What do we want to
25:14take it back down to?
25:15Around 27, 28.
25:16Now chop that block of chocolate
25:17and add it in
25:19to cool it down.
25:21Tempering chocolate
25:21is about heating the chocolate up
25:22so you're melting the butter fat,
25:24cooling it right down
25:25and then heating it up slowly
25:26so you're aligning
25:27all the crystals of the fat
25:29and then you get
25:30that nice shiny chocolate
25:31and that nice brittle snap.
25:34So you just need to bring it
25:35back up to temperature now
25:35to about 30, 31.
25:37So yeah,
25:38a couple of seconds
25:38probably then take it off again.
25:39One, two, three.
25:41Keep stirring it around.
25:42Has the temperature
25:43come back up?
25:44No, not yet.
25:45Another blast?
25:46I'm starting to temper
25:47the chocolate
25:48and the fact that
25:49it's the linchpin
25:50of the dish
25:51is starting to get to me
25:53so I start to veer
25:54away from the recipe,
25:55I'm starting to listen
25:56too much to people
25:57yelling out to me
25:58and it's kind of starting
26:00to get a little bit hairy.
26:01No, it's going down.
26:03It can't be going down.
26:04It is.
26:04It's on hot water.
26:06How can it be going down?
26:07It really is still going down.
26:20What temperature
26:21are you sitting at?
26:22About 28.
26:24Half an hour to go
26:25and Poe is really struggling
26:27with tempering this chocolate.
26:29Is the thermometer
26:30submerged in the chocolate properly?
26:32Okay, no,
26:33I think it's good now.
26:34Yeah, it's going up again.
26:35Okay, so 30, 31.
26:36We're aiming for Poe.
26:37Yeah, it's on 30.
26:39It's on 30.
26:40You can pretty much
26:41test it now, Poe.
26:42Okay.
26:44It should go hard
26:45within less than a minute.
26:49Just leave it.
26:50It'll harden up.
26:54Interesting, isn't it?
26:55Second time around
26:56you'd think it'd be a breeze.
26:57In fact, I think
26:57if there was a dish
26:58that I didn't do very well
27:00I wouldn't ignore it.
27:00I would have gone home
27:01at some point,
27:02tried it for a dinner party
27:03and conquered it.
27:03But I think these four guys
27:05have waited
27:05for their return
27:07to the MasterChef kitchen
27:07to give it another go.
27:09So how do you think
27:09Chris is going?
27:10He's struggling
27:11with his macaron.
27:12You know,
27:12his batter was quite thick.
27:14His almond meal
27:15was quite coarse.
27:16How's that?
27:17Tiny bit chewy.
27:18Fingers crossed,
27:19but I'll be honest with you,
27:20they don't look very good.
27:21He should have made
27:22a new batter.
27:22But you know,
27:23his other little condiments
27:24are starting to come together.
27:25Justine,
27:26I think has wasted
27:26a lot of time.
27:27She's flitting and flirting
27:28around the recipe.
27:29Let's be honest,
27:30it's not that complicated.
27:31She's got a little tart
27:32to do,
27:33she's got a whipped cream,
27:34she's got a crumble
27:34to do,
27:35she's got a poached pear.
27:36You just need to get it
27:37into your head
27:38and then just start doing it.
27:40If we go at the back,
27:41you've got Poe,
27:42she's done brilliantly well
27:43with the chocolate tart.
27:43Looks beautiful,
27:44the tart looks amazing.
27:46Now she's on to tempering
27:47the chocolate,
27:48still confused about it.
27:49Flip of a coin
27:50whether or not it works.
27:52Is the chocolate setting?
27:55No.
27:56Are you sure?
27:57None of them?
27:57Yeah,
28:03it's not tempered.
28:04No,
28:04nothing's happening.
28:07I'm so upset.
28:09My chocolate hasn't tempered again.
28:12I probably should have
28:13just read the instructions
28:14where I was trying to get
28:15tints from other people.
28:17This is kind of
28:18what happened last time.
28:21I didn't listen to instructions
28:22and now it's all falling to crap.
28:26Poe,
28:26I don't think you have
28:27enough time
28:28to temper it again.
28:30Roll one up
28:30and put it in the fridge.
28:31It's not ideal
28:32but at least then
28:33you'll have a tube.
28:34It might not be tempered
28:35but it'll still get hard
28:36in the fridge.
28:39Put it in the fridge
28:40and see what happens.
28:41That's like
28:42the worst thing I could do.
28:44Do you know what?
28:45I want to put it in the fridge
28:46even though they told me not to.
28:50That's what happened to me
28:51the first time.
28:54I think it needs longer.
28:55It's annoying.
28:56So I'm just waiting
28:57for this tart
28:57to crisp up
28:58on the other side.
29:00Just a bit worried
29:00about that.
29:01I need it to come
29:01out of the oven.
29:01How long have I got?
29:0220 minutes.
29:03I need that to come out
29:04really, really soon.
29:05I'm cooling down my pears.
29:08Caramel.
29:09I can't stop looking
29:10at the recipe.
29:10I can feel my brain
29:13is just going
29:14into overdrive.
29:17I'm looking at the recipe
29:18and I just keep going
29:20back and forth,
29:20back and forth.
29:21I don't know why.
29:23This is not me.
29:24I get on with it
29:25in the kitchen.
29:27But for some reason
29:29I just can't focus properly.
29:31This is not going
29:38to burn today.
29:41Oh gosh.
29:47How's it going, Josie?
29:49Good.
29:49How are you?
29:50Good.
29:50How's our rice going, Duke?
29:56Almost done, I reckon.
29:58Smells nice and orangey.
30:00The rice pudding
30:01and both my ganaches
30:02are done.
30:02The dark chocolate
30:03and the white chocolate.
30:05All he's got now
30:05is just doing
30:06his passion fruit
30:07to oil slick.
30:08Chris, I mean,
30:10for someone who says
30:10he doesn't like
30:11doing desserts,
30:12you can see what
30:13owning a restaurant
30:14and restaurant training
30:15has done.
30:16He is working
30:17like a professional chef.
30:19His methodical
30:20is clean
30:21and I think
30:21it looks like
30:22he's almost finished
30:22his dish.
30:23Look at that, Chris.
30:24Cleaning down.
30:25That's professionalism, mate.
30:28Look at this.
30:30Organised.
30:30I know.
30:31Who would have thought?
30:31I mean, remember
30:32three years ago
30:32it was disaster.
30:34Yeah.
30:34Who would have thought?
30:36You're a restaurateur.
30:37My gosh.
30:38Wow.
30:4015 minutes to go.
30:41Come on, Chris.
30:43I'm finished.
30:44I just got a plate up.
30:46Passion fruit sleek
30:47spread across the bottom
30:48of the plate.
30:49Pop the panna cotta out.
30:53Well, here we go.
30:55Will it come out?
31:02Oh, well done.
31:04We have a panna cotta.
31:05Absolutely perfect.
31:09Macaroons I'm not happy with.
31:11They just...
31:13They don't look like macaroons.
31:14Oh, Chris.
31:20Oh!
31:22Whoa!
31:23Very nice.
31:25Cook!
31:29Once all my processes are done
31:30it's really a little bit
31:32of a waiting game.
31:33I've got to wait
31:33for the pastry to be brown.
31:34I've got to wait
31:35for the creme pat to chill.
31:36I've got to wait
31:37for the ice cream to freeze.
31:38I don't know
31:40if there's enough time
31:41to do this now.
31:42And this is where
31:43the nerves start to build
31:44because I know
31:45the hardest part
31:46is yet to come.
31:47It's very dramatic down here.
32:02Watching Julie,
32:03it's very dramatic.
32:04I love watching Julie
32:05in the kitchen
32:06because it's chaotic.
32:08It's exciting.
32:14Come on!
32:14She's got so much energy.
32:17It's coming.
32:18It's coming.
32:20Erratic energy at times.
32:22Julie?
32:23Ah!
32:24What's wrong?
32:25What's wrong with you?
32:27You scared me.
32:28Are you all good?
32:30Yeah, yeah.
32:30No, no, no.
32:31Why?
32:31What's...
32:31No.
32:32What?
32:33The pie's okay?
32:35No, it's still in the oven.
32:36Show me.
32:36Look.
32:37It's still in the oven?
32:38Yeah.
32:39Leave it to five minutes to go.
32:41The most important thing
32:42for me today
32:43is to make sure
32:44that the pastry case
32:45doesn't break
32:45when I get it out of the tin.
32:47Cook.
32:48This is one of your
32:49biggest challenges.
32:50The question is,
32:51will it be a challenge
32:52for us to taste?
32:54Ten minutes to go.
32:56Ah, ouch.
32:58I'm going to have
32:58one last crack at it.
33:00Are you trying to temper
33:01the chocolate again?
33:03Stop tempering the chocolate.
33:04This is so bad.
33:06You still need to plate it up.
33:07I know, I know.
33:08I take the case
33:11out of the oven.
33:13It's a beautiful colour.
33:14That looks good, Julie.
33:15Beautiful, Julie.
33:17Oh.
33:18But I'm too scared right now
33:19to take it out of the tin.
33:21I'm going to put it
33:21in the chiller for a minute.
33:22Okay.
33:24I only leave the pastry
33:25in the blast chiller
33:27for about 30 seconds.
33:30Then I take it back
33:31to my bench
33:31and I look at
33:33this old enemy of mine
33:34and I know
33:36it's time to get it out.
33:38And that's when
33:39I get really nervous.
33:41In the first series,
33:43my pastry collapsed.
33:46I was pretty gutted.
33:48I've never been more
33:49scared of a tart
33:50in my life.
33:51You're right.
33:51You're fine.
33:52You'll be fine.
33:53You'll be right.
33:54It's all uneven.
33:55I push the bottom out.
33:57Look at that.
33:58Beautiful.
33:59Just don't burn your arm.
34:00The lovely hot ring tins
34:02hanging off my arm.
34:03Hang on, then.
34:04You got it?
34:04Yeah.
34:06And I slide it
34:07onto the plate.
34:08Beautiful.
34:10Oh.
34:11It's fine.
34:13It's fine.
34:15Yes.
34:16The pastry's in one piece.
34:19Right, come on.
34:19Bill.
34:20Well done, Julie.
34:20Well done, Julie.
34:21Yeah, yeah, Julie.
34:21I may be going to be able
34:23to live down this nightmare.
34:26So interesting.
34:28I flip the tart over.
34:30But the sides look magical.
34:32They're exactly the way
34:34this tart should be.
34:35Oh, Justine.
34:36Oh, wow.
34:38You've got just five minutes
34:39to go.
34:41Come on.
34:42Come on, Justine.
34:42Come on, Justine.
34:43I start slicing it.
34:45I get a little bit frantic
34:47and I'm not concentrating.
34:48Come on, Justine.
34:49This is the worst possible time
34:54for me to cut my finger.
34:57And everything crumbles.
34:59Band-aid, please.
35:00Quick, quick, quick, please.
35:01Chris, come and cut it for it.
35:02How do you want to cut, Josie?
35:03Sorry, I just,
35:04I need them on top of each other.
35:05Just that one?
35:05I need those two
35:06on top of each other.
35:08I need them cut.
35:08Perfect.
35:11Beautiful.
35:11Beautiful, Poe.
35:14Cut the tart.
35:15Where's my tart?
35:15It's in the fridge.
35:16Oh, my God.
35:18What if I drop the bowl?
35:20Just be careful.
35:22Oh, it's here.
35:27Just be careful.
35:29Go, go, go, go.
35:29You ready?
35:30Yeah.
35:30He really saved the day for me.
35:35Have you seriously played it up?
35:36Yeah.
35:37One minute to go.
35:38Bomb, bomb, shake the room.
35:39Come on.
35:40Yeah.
35:40Oh, Poe.
35:45Oh, Poe.
35:47Chop it, chop it.
35:50Looks great, Jules.
35:51Damn it.
35:53It's not funny.
35:54Go on, Justine.
35:55Bring it on.
35:5730 seconds to go.
35:59Come on, Poe.
35:59Come on.
36:01Come on.
36:02No.
36:049, 8, 7, 6, 5, 4, 3, 2, 1.
36:13That's it.
36:14Time's up.
36:15Well done.
36:24How did you go?
36:25Badly.
36:26No, you didn't.
36:27I didn't.
36:27You didn't chop your finger off.
36:29Oh, I wish I didn't cut my finger because I was just at the end there where I wanted
36:33to plate up perfectly.
36:34Thank you so much for just helping me.
36:36I'll see you, Jules.
36:38I'm really disappointed because I really wanted to get that chocolate halfpipe.
36:43That was the thing that I needed to produce today the most.
36:45And it was the thing that I didn't get on the plate.
36:48I just let it get on top of me psychologically.
36:51A tough ask to recreate a dish that challenged you so many years ago.
37:08But you know what?
37:08At the end of the day, it's for charity.
37:11It's for $10,000.
37:13And I'm sure you'd love to win it.
37:15So let's find out who's got it.
37:18Poe, you're first.
37:20Poe, you're first.
37:21Yeah!
37:22Woo-hoo!
37:23Woo-hoo!
37:26How'd you go?
37:41Oh, I'm really disappointed.
37:43Why?
37:44Would you be happy if you got that?
37:46Yeah!
37:47I really want to tamper that chocolate.
37:50He's done all right.
37:51It's not bad.
37:52No.
37:53Do you want to pop it on the plate?
37:54Yeah.
37:55It's not shiny.
37:55I felt pretty confident at the beginning.
38:06And I was time managing really well.
38:08And then at the end, it just all fell to pieces.
38:12Because the tampering chocolate just did my head in again.
38:14I am really happy with the sorbet because I know that actually that was a problem.
38:21Because that was a problem, wasn't it?
38:22It was really grainy when I made it last time.
38:27Okay.
38:29Oh.
38:30There you go.
38:31Love that sound.
38:32Oh.
38:50This, for me, is all about the tart and the sorbet.
38:53And the two of them are perfect.
38:55The sorbet, when you first made it three years ago, was grainy.
38:59Today, it's perfect.
39:02Yeah.
39:03Thanks, Po.
39:07Thank you, Po.
39:14Next up, Justine.
39:16Yeah.
39:27That looks pretty good, doesn't it?
39:28It looks pretty darn good.
39:29Pretty damn good.
39:49I think it looks beautiful, like it's just got, even though you are panicked at the end
40:07in the presentation, even though you got a little bit of a hand from Chris, just getting
40:11that onto the plate, you've still, you know, put the Justine touch on it, it's really gorgeous,
40:16it's precise, it's really your kind of cooking if you think about it, it's very French, like
40:20it's very French.
40:21It's very French.
40:22The pear's very clean, it's beautifully cooked, the crumble, it's toasty, you know, it's like
40:27that toasted biscuit crumb.
40:29The tart just needed that little bit of extra time to get that sort of caramel crunch on the
40:36top.
40:37I really do have to say thank you to Chris for just coming over and helping, he didn't
40:40have to do that.
40:41Different rules, Masterchef all starts.
40:43Chris, you're next.
40:50Do you remember the last time you cooked this dish?
41:07I do.
41:08Is it better?
41:09Where is it?
41:10Where does it sit?
41:11It's definitely better.
41:12It doesn't look as pretty, I don't think, but all the flavours are better.
41:15The panna cotta came out absolutely perfectly.
41:17Love the passion fruit.
41:19The macaroon's a little freeform, but apart from that I'm happy.
41:23So guys, what do you think?
41:24Like it?
41:25It's amazing.
41:26How good does that panna cotta look?
41:27Yeah.
41:28It's amazing.
41:29The panna cotta is sensational.
41:44It's soft, it's creamy and it's got the perfect amount of flavour.
41:51It's delicious.
41:52The macaroon, they sort of remind me of that amaretti biscuit.
41:58When it's just come out of the oven and it's sat for a little bit, it's still a bit chewy.
41:59And you know, maybe that's the thing.
42:00Just change the name.
42:01It's emaretti, it's not macaroon.
42:05It's emaretti, it's not macaroon.
42:06Yeah!
42:07We're out!
42:08Thank you!
42:09Aum!
42:10Thank you!
42:11Thank you!
42:12Come on, Eulie!
42:13Come on, Eulie!
42:14Hey!
42:15Don't drop it!
42:16I'm going to try it, I'm going to drop it.
42:29I'm going to try it under the water.
42:48You were obviously, I think, very conserved and nervous about this challenge above all.
42:53I was.
42:54How do you feel now?
42:55I feel better now.
42:56I've exercised a couple of demons.
43:04Oh, no, actually, come on.
43:06I think you should cut it, don't you?
43:07I think you've done such a good job.
43:08I actually don't want to be responsible.
43:09I think we should taste it together.
43:10Family style, yeah?
43:12Family style.
43:16I'm so scared I'm going to break that.
43:29Oh, yeah.
43:31Yeah.
43:36Send the rest up here.
43:39Yeah, send it up here.
43:41Look at that.
43:42Nothing flying out.
43:44Feeling beautifully set.
43:46That is really, really good.
43:48That is so different from the first one.
43:51Yeah.
43:52You know what's wonderful about this is you get this lovely crumbly pastry, and then you
43:58get that first layer of that sort of creme pâtissiere.
44:01But is that passion fruit flavoured as well?
44:03Yes.
44:04So it's really smooth.
44:05It's really creamy.
44:07And then you get this layer of sort of white chocolate mousse, and then you get passion fruit.
44:10It's terrible.
44:14Jules, I think you've recovered yourself completely, admirably.
44:19Well done.
44:20Very, really.
44:21Off you go.
44:24Today, you revisited the dishes that caused you nightmares in Series 1.
44:39That's three years ago.
44:40And you've done yourselves proud.
44:42All the food looked beautiful, tasted delicious.
44:46But we have to pick a winner.
44:49So who's it gonna be?
45:04Today, all four of you donned your blue armour, unsheathed your trusty chef's knife,
45:09and strode off to fight your own culinary dragons.
45:14Did you slay them?
45:15Oh, my, didn't you just?
45:19Today, we got four great dishes.
45:21Chris, we loved how organised you were, and we loved the fact that that panna cotta was as good as any panna cotta anyone amateur or professional has ever put up in this kitchen.
45:32Justine, you brought us a dish that could have gone toe-to-toe with Matt Moran's original, and come out not just swinging, but smiling.
45:42Julie, puddle pie no more.
45:45Julie, puddle pie no more.
45:45Poe, a sorbet that was smooth, a tart that was as good as a tart you put up in the finale in 2009.
45:57And, finally, a chocolate half-pipe that cracked rather than crumbled.
46:09So it sort of comes back to where we were in 2009.
46:13The best two dishes.
46:14Julie and Poe, because really, negatives, none.
46:21Poe, so much technique on that plate.
46:26Julie, a pie that was so delicious.
46:30It gets down to the dish that we'd like to have for dinner tomorrow night.
46:40The winner of the $10,000 for their charity today is...
46:48Julie.
46:51Yay!
46:52Yay!
46:52Julie, from puddle pie to puddle prize, $10,000 for your charity.
47:06Where's that money going to go?
47:08It's going to go to help small-scale food producers to support their own families.
47:13It's really important work that Oxfam are doing.
47:15It's having a real positive impact on people's lives.
47:18I'm thrilled.
47:19Fantastic. Well done.
47:20Now, can I just ask something?
47:22Yes.
47:22Um, since it's a splitting hairs decision and Poe hasn't raised any money for her charity yet,
47:28could we split that prize?
47:29I think that's a lovely idea.
47:31Why not?
47:41Julie, that is the spirit of the All-Stars.
47:43Congratulations.
47:44Well done.
47:48Poe, where's that $5,000 going to go?
47:50Um, that $5,000 is going to the Cambodian Children's Fund.
47:55Um, I've just come back filming with Poe's Kitchen on ABC1.
47:59And the charity basically helps kids that have been rescued from a giant municipal dump in the middle of Phnom Penh, who basically live on the rubbish dump.
48:08Um, they forage forage for food from the rubbish dump and they have to carve a living out of it by, um, finding recycled goods.
48:14So, that's going to go a very, very, very, very, very, very long way.
48:17So, thank you so much, mate.
48:19All right, guys, isn't it lovely?
48:40We get a little bit of emotion where we didn't think we were going to get emotional.
48:44Poe, it's wonderful, money for your charity, but that's not all we're giving away.
48:48There's more to come.
48:49It's been a fabulous week.
48:50And as soon as you're all hugging it out, can we get a hug too?
48:53Sunday night on MasterChef All-Stars.
49:02Some big news.
49:03For the next two weeks, you're going to be competing as individuals.
49:06The All-Stars pit their skills against 12 of the country's greatest chefs.
49:11Now, this is what we call the ultimate face-off.
49:15Oh!
49:16It's a one-on-one cook-off to avoid the first elimination.
49:20If you don't want to be eliminated first, then you really have to win today.
49:24This is the Clash of the Titans.
49:26As the competition shifts into overdrive and the race to the finale begins.
49:31You make one mistake and...