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  • 6/3/2025
Transcript
00:00I
00:13Might see their little faces when they clock it. It's hard not to clock
00:30Oh
00:32Is this is this friend
00:35Well, I say is French flags everywhere for industrial kitchens. Oh, is it service challenge?
00:42I'm like the throwing us in deep and again
00:45Where's Jean-Christophe?
00:49Bonjour
00:51Good lord, this is gonna be spicy. Oh
00:54La la look at this
00:56I
00:59Can think of one person who would love all of this
01:06Hmm perhaps a certain
01:09fantastic person
01:12Accent spot on in fact, I think it would be their dream to run a French service challenge
01:21Give it up for the one the only
01:26Oh
01:49My god Jean-Christophe
01:51Another party
01:53He's so excited 100% in his elements Viva la France
02:04How are you
02:11If you haven't guessed it Jean-Christophe is running the service
02:15Today is all about French cooking
02:19I am going to be running the services of each kitchens alongside all of you
02:25So I am more than happy to share it with you and to see you to excel yourself
02:30Don't forget guys. Not only has Jean-Christophe had Michelin stars. He's been a teacher at his own cooking school for decades
02:39So apart from us
02:42You'll also be serving 60
02:45Hard-working teachers the backbone of the community. They're on their way
02:51Let's get you into teams
02:56I'm super excited to be cooking French
02:58I've got restaurant experience and a lot of the basis of my education within cooking has been based on French techniques ever had mayonnaise French
03:07Ever had hollandaise French. They've had tomato sauce French. Don't tell the Italians not Andre
03:15BAM you won an immunity yesterday
03:18So regardless of the outcome today, you're safe
03:22Now Jean-Christophe may have been taught classical French cuisine. But what he creates is
03:29French revolutionized
03:31And today we want to see you do both
03:34So each team needs to bring us two courses a main and dessert
03:40One course needs to be a French classic
03:44The other needs to be French with a twist
03:49It's up to you which course is which
03:52This is what you're playing for the two top teams of the day. They'll win immunity from Sunday's elimination
03:58Oh
04:02Your mains they're leaving the past after two hours
04:06Desserts will follow 45 minutes after that
04:09We already yeah
04:12Chunkery stuff. Are you ready? Just we pray we
04:28Team captain
04:38There's a lot of pressure cooking a beautiful French classic dish with Jean-Christophe
04:42Yeah, let alone a second dish with a twist
04:45We've really got to get our thinking caps on here and come up with something amazing thinking like why can't we do something seafood II?
04:57We think a classic for our main beautiful seafood bisque. Yes, Jimmy
05:04Are we gonna make any pastries for dessert? Oh, what about like time? Yeah
05:08For dessert, we're going French with a twist apple tartatine one of my favorite French classics
05:14I'm thinking a little modern twist on the way. We actually
05:18Prepare it have the pastry like that the Apple in a really tight little swirl and going with some Australian native flavors
05:25Do you think we could bring some finger lime in like some? Oh, that would be really nice. I've been really nighty Aussie native. Yeah
05:34Well, this is a bit exciting
05:36French service challenge the place looks
05:39Incredible doesn't it great ingredients the restaurant is looking fantastic. There's a fantastic mentor
05:48The thing that I'm really excited about is this twist
05:51No French technique is the basis of a lot of cooking out there
05:56How do you get away from that and think of something that's gonna blow our mind?
06:03A bit of a twist with the flavors two different cultures like French
06:08Countries use the same French techniques like a martial warrior with spices with a different flavors and a different look
06:16Yeah, so I think we're gonna find two great teams good enough as cooks and also very creative
06:23You're running dessert on this side. Yeah, what do you need? I need chicken. You need chicken. We'll call you we chef
06:28Okay, bye. I am team captain for team gray today. I'm feeling pretty good
06:33I've got a great team happy with that consistency snares up
06:39Yeah, he's come up with a take on a tartatine
06:42Apple will be shaped like a rose. That will be the twist dish
06:46Let's roll and we'll be using some native ingredients to bring it all together
06:53And then Jamie he's at the head of that main dish with a classic in cocker van so chicken cooked in wine
07:01Slice around the bone. Yep, and then
07:04Very fancy
07:07How come you've been addicted that shit I haven't worked in kitchen
07:11But it at my work as a firefighter like leadership's a big thing
07:14So rank structure, so I know how to work with people, you know, like a French Brigade in the kitchen
07:20See you all later. Bye buddy since leaving MasterChef 13 years ago. I
07:26Did write a book so I had some fun with food, but I went into firefighting
07:32I'm still a home cook. I
07:35Didn't go into food
07:42But what I love about food is the way it connects people
07:46very special
07:49Returning to MasterChef. I'm definitely the underdog
07:52I'm up against people who work in food, but the thing I have up my sleeve is I can handle pressure
07:59I'm bringing back the home cook factor and I'm excited to try again to see what I can do
08:05This would be the classic dish pronunciation cocker bar. Yeah. Yeah, Paris match
08:11Yeah, finishing sauce said these will come out of the oven. They'll be done in the stock and the red wine reduce that
08:17Said that is a little okay
08:19Why is he using duck?
08:21He's not I'm just joking
08:25Well, I love your your stern highs against the fire
08:30My biggest concern today with the main is getting the sauce, right?
08:34It usually takes a long time to extract heaps of flavor
08:37We don't have that time. So we're gonna come up with new ways to do that using the pressure cooker
08:43Reducing wine on the stove separately and we'll see how we go. Can I get a hoo-rah?
08:53Slow and steady
08:55Okay, guys, almost 35 minutes have gone. Let's keep going
09:00In the past 13 years, I've worked with so many kitchens
09:05organizing chefs
09:06Organizing events. I'm more than happy to guide this team drawing everyone's strengths and I want to guide this team to victory
09:14For the main we're gonna do a take on a booyah base
09:18Booyah bees is a classic French seafood stew, but this broth
09:22We're gonna pimp it up with Indian spices the South Indian carolyn-style
09:28Sarah is the perfect person for this. She cooks largely French style, but with her Indian influence
09:39Jacqueline he is a legend when it comes to fish Callum is helping to break down all that seafood dessert for classic
09:47We're going Paris press man. Josh is gonna stick to the traditional one of that
09:51Dash has done this before he totally bedazzled JC. He's gonna repeat that today
09:58Gosh, sorry, Bryce. Yeah, remember last time you did. Yeah for us. What did I say?
10:05Thank you chef
10:06Tough act to follow, but I know I can do it. I have to scale that up the shoe pastry needs to be done ASAP
10:13Because yeah, it's got a ride. That's the main event then move on to the current part a parry breast
10:19Technically, it's quite difficult
10:21You need to nail that shoe pastry and make sure that it rises
10:25So you've got enough of that space for the cream inside the cream needs to be like velvety light and airy
10:30But enough of that light nutty flavor in there as well. You really got to balance out the sweet
10:35You need enough of that crunch on the outside of the shoe pastry. All right, I'm gonna get piping. Yep
10:41Can I show you something quickly? Yes, sir. Pull up your part of your pumping bag
10:4640% 50% maximum not all of it use your phone. I look over I can see the brown team
10:53I literally doing the exact same thing Harry breast and then you're in control
10:58So you don't have to press to up and it looks like that's their classic as well
11:01And I'm nervous now because that's a direct comparison
11:06I'm carrying deserts by myself today. So the pressures on to deliver for my team. It's a lot
11:15I
11:29Didn't get any of that I can see the brown team
11:33I'm literally doing the exact same dessert a parry breast. I'm carrying deserts by myself today
11:39So it's gonna be a lot but I trust my process
11:43I'm just gonna focus on smashing out the best ones that I can. I just won't get these all pipe down. Yeah
11:53It's fine, it's not it's not that much. Thanks read you sweet team captain. I am the team captain today
11:58I think it's just because I can speak French to be honest. So yeah
12:03I've lived in France for three years. I have a French fiance. This is up right up my alley. So yeah
12:08I really love the culture. I mean wine cheese
12:12Pastries
12:14Absolutely. We're hitting the brief today because one is traditional
12:16How do you bless who doesn't love it?
12:18And then we've got a beef on crude and we're gonna do a bit of a riff on that
12:21The funk roots is pretty much a beef Wellington fillet of beef duck sale, which is like a mushroom reduction
12:28Pastry that encases that I've got Ben working on the beef Andre working on the mushroom duck sale
12:35Look at those mushrooms
12:38Myself working on the pastry because we need to make sure that gets in the oven at the right time with the beef
12:46Who's the head chef by the way, so do Excel beef fillet
12:54Beef on crude chef
12:56I
13:01Had a Paris Breslau
13:03Complimentary Chanel easy go
13:05The plala sample different the buff on crude. Yeah, it's the classic with the twist. Yes
13:11What is the twist the twist is a black garlic puree and you think that's strong enough to make a twist?
13:19If I was you I will be having a little meeting quickly I
13:24Really love the flavor of black garlic incredibly pungent sort of umami flavor. I'm backing us
13:30It's gonna be a dollop on the side. It's not a dramatic twist, but I think it's enough to make it not a traditional dish
13:36It's gonna be completely different. I think you're gonna kill it like to be honest
13:39I really I really believe that we want your French feast leaving the past in one hour
13:43Oh
13:50Look at that. This is impurities
13:53Always Kim. Oh, yeah, I call tainer keep scheming
13:56For the green team we have Alana as our team captain. I'm making braised fennel
14:02We have seafood bisque and we have a tartar top with a little twist to it
14:06Is there some kind of alcohol with your braising situation over there?
14:10You think that's the best I'd call for that we
14:14Have you been to the pantry look a lot mr. Jimmy s'il vous plaît venez venez
14:20Now imagine your funnel. Mmm with that emerald nuts
14:25Have a smell of them. That's
14:31We're gonna change the Pernod
14:35Initially we were trying with the staff long because we wanted something dry
14:38But this makes absolute sense the Pernod has a lot of that fragrance of aniseed and I think it's gonna work perfectly in this
14:46Area
14:49Talk to us what are the menus are the classics are very classic. So for example the gray
14:55Cocoa, well, you know, we marinate the bird overnight on mass. They're gonna struggle to build flavor
15:02Twists with a great team they went for the top of them
15:05They're using an apple and roll it up like a roses and there is a competition with the green team
15:11It's the top that time I get some techniques ice cream think you're lying
15:15Do you think it's good as a twist time to time with a flavored ice cream and some finger?
15:20I don't know. It doesn't scream twist. It's more of a whisper. Your butter poachers ready
15:24Oh, if it's ready, just turn it off Jimmy. Okay, the green team main course classic is a bisque
15:30I think they got the best fish out of the pantry the crawfish. They got lobsters the nobility of the sea bloody expensive
15:38Blue team main course a booyah base with a twist
15:43Caroline style which is a South Indian carellon. I'll guess Sarah is doing the carellon
15:49She's indeed. I feel like that's a great twist
15:53The tamarind yum the blue team the desert the Paris Brest
15:58That's a classic if you move to the next team and guess what Paris Brest
16:03It's gonna be the battle of the Paris Brest. Do you have any more mustard?
16:06Let's get a lick of mustard on this guy brown brown black garlic twist in the main course the funk roots
16:13That is not to do that in that amount of time that's good point
16:18You have to do pastry you have to
16:21Caramelize the beef make a duxelle and then cool the beef down enough to wrap the pastry around it
16:26Usually you freeze it a little bit to keep it in shape before you wrap it on
16:30Not a two-hour challenge if they take it out and it's not done. Well, right. They don't have any backup
16:37To the edges up here. Look at that. Beautiful. Beautiful. Ready? All right, let's go
16:42We are absolutely pushing the limits here with this dish the rolling. Yep
16:47Rolling cut that reuse a duxelle
16:49I'm gonna make three of these the beef needs to be cooked perfectly and then time to rest and say yeah
16:54I'm a bit worried egg loss. We have time we have time
16:5950 minutes to go and I'm stressed out. These need to go in the oven now
17:03Benny give it a bit of a cool-down. Yeah, right. Sorry. Where's the tray?
17:10Plastic and then real tight wrap, right?
17:16Blast you up right next log. We need that for sure. This is crazy
17:31Betty all right ten minutes first one goes in the oven. We need some temperature probes, please
17:36We've got ten minutes
17:39Plastic and then give it a real tight wrap. We've got to put up 20 mains and 20 desserts
17:43We're doing a classic beef on crude with a twist two hours is not a lot of time to pull this off
17:49Benny you got the probe mate. Let's go
17:52Backs backs backs. It's probably nine or ten out of ten on difficulty, but high risk high reward
17:59Don't drop it all three beef on crude will be put in at different times on different shelves in the oven
18:04It's all about temperatures and gauging and balance
18:08Oh
18:11This is really starting to freak me out
18:18Two hours, you know what because of him probably
18:22Next one next one. Yeah
18:26You got one in there
18:29Resting time
18:32So there's obviously a
18:34Massive question mark on whether the birth on crew will be ready in time, correct?
18:39Yeah, and then I've also got a question mark on do you guys actually think that your twist is enough?
18:44Yes, 100% black garlic puree and the shoe with the plow quite different to the normal sauce
18:50The black garlic is is your point of difference and if it turns out to be too overpowering
18:57You almost can't not use it
19:01Good luck
19:04I mean
19:06With the black garlic it needs to be powerful, but not overpowering the cook on the beef needs to be perfect
19:12That's that's the main part now second. Well, Ian that's 16 packs worth of service last one comes in here, beautiful
19:19Atos, you're at also misery
19:26We need to hurry up because the changing color, yep, Ralph, okay. Yeah. Okay, cool
19:3145 minutes to go and I'm focusing on this beautiful broth or the base of our bouillabaisse with a bit of an Indian twist
19:44Carolyn cuisine is delicate South Indian flavors not too overpowering but tasting my broth
19:51I think there's a very fine line where it goes too far down that Indian path or too far down that French path
19:57So I'm adjusting as I go till we get to that final finished product, you know, you don't want to overpower the seafood
20:04That's why I went with Kerala style because it's a lot lighter and we've decided to sous-vide the prawns and fish
20:12Smells zesty zesty adding a lot of flavor of our fish stock
20:16There's a lot of effort going into this main dish. I've got the whole team with me
20:20Basically, is it two prawns per plate or three? So I only did 42 to two prawns three mussels
20:26Dash is alone on the desert
20:29How are they going bro? Good, man. That's right on the edge that one. Yeah, how I live my life
20:42For our main we're going classic French with a seafood bisque and some beautiful bread with tarragon butter Ray
20:49What are you working on at the moment?
20:51Some saffron excellent. I have a little taste test of our seafood bisque definitely Nick's
20:56I'll definitely need to reduce it a bit more
20:58I'm team captain, but there's only five of us so I have to also get in there and work hard. I'm just rolling apples
21:0520 apples that I've got a roll and we're gonna pop them in here and they're just gonna be these beautiful little apple tartar tans
21:11Once I've sheeted all my apples and rolled them into the beautiful little coils
21:16I then add the caramel into the mold a
21:19Little bit of the finger line for our twist the apple on top, but I look around him
21:25Someone else is doing a tartar tan as well
21:28Really?
21:29Got hustle now up a gear. I look at the strength of the other team
21:35It's going to come down to the little details of who does it better
21:40Oh
21:43Happen to this caramel I'm feeling a lot of pressure this dessert is on me today. Yeah, but it's smaller
21:49Okay, apple tartar team twist. I've got my pastry in the oven team is working on lemon myrtle ice cream
21:55But I really need my apples in the oven as soon as possible. Okay, what's up with a lemon myrtle in straight away?
22:01I have to go get something garden. Oh
22:03Oh
22:05Hi everyone just got to get some lemon myrtle, so I'm running with scissors
22:11You guys are all teachers I used to be a cooking teacher in Ballarat lovely to meet you all
22:16I love that we get to serve teachers today. We'll see in there. I know how hard teachers work
22:21They definitely deserve a good feed from us
22:23Listen up your main courses need to go out in 10 minutes
22:29Let's go guys, come on great team. Let's push back back back back back back back 10 minutes till service
22:36Chicken comes out for our main cockle barn
22:39It's looking nice. Yeah. Yeah. Yeah, Maddy. I'm gonna get this out
22:42I'm gonna get some sauce producing to finish the sauce. We're really cutting it fine. I'm gonna be good. Hey, yeah
22:48You think
23:03When the teachers eat our main today, I really want them to feel comforted to feel at home
23:09Our sauce needs to be really tasty really felt with you
23:19I
23:21Mean test this no, I haven't yet
23:24Test it you got about to read you something. What do you think? Yeah, it's a bit salty. Yeah. Yeah. Yep salty
23:30You won't be able to eat it trying to reduce something. That's already salty. Is this gonna make it even more salty?
23:37This could be a disaster
23:40I
23:47Was gonna read you stuff you won't be able to eat it
23:51Less than 10 minutes till service for our main cockle barn
23:55We need to reduce this stock to make the sauce, but it's actually quite salty. This is a panic point right now
24:02So we'll do a roof Matt. We're gonna do a roof and we'll thicken a little bit
24:08Yep, talk talk talk over. We're gonna go flower. Yeah. Yeah five minutes till service
24:14We're gonna make a roo kind of like a gravy and we'll thicken the sauce without reducing it and making it even more salty
24:20We really need to work on this sauce to get that out
24:24People but everything else is good to go
24:31We just pulled out that second on crew
24:33I want to do minimal touching as possible and slice for the service on the plate. No, no mucking around with this pastry
24:39It's very sensitive and very delicate that there's night
24:41Have you watched the tour de force before? Yes. Yeah, it's this point though. Yeah. Yeah, you need to be on the phone
24:45Yes, sir. Stop clearing up, please. We're gonna stop the service in one minute
24:50All right, let's go on the bus, please
25:00Moment of truth, they're about to cut in last minute and zip
25:06Yeah, we're happy yeah, we're happy at the end of this
25:20Oh
25:32Take your time get a nice pretty remember the judges they want to
25:38Best teams of the phone. I want fish at the bottom. Yeah
25:43We've got muscles next. Yeah, put the fish over that side. We're cleaning up our main
25:48Carolyn style bouillabaisse and I feel a sense of pride all the blood and sweat that's going into this dish is to feed these beautiful
25:56People we want to bedazzle them. The fish is moist and those prawns succulent and those muscles fancy
26:06Yeah, let us face okay next wall I
26:10Just hope Sarah's seafood broth with Indian spices as an overpowering French flavors
26:18Oh
26:28Hello
26:29So this is the blue team's bouillabaisse with the Kerala Indian twist southern Indian that smells
26:37Phenomenal, I am hoping it tastes as good as it smells and looks
26:48Oh
27:00That is good
27:03This is great, it's really good flavor wise it is so Sarah's
27:09This is so elegantly done. I think it's the perfect twist but not overdone
27:15You can still definitely taste the essence of
27:18French technique in here that broth. It's just so well balanced and a real light touch with the spice work. I
27:26Love this dish. My seafood is cooked. Perfectly you get those
27:31creeping flavors of the spices almost as
27:34The broth hits the back of your palate and then it kind of teases you as it goes along and there's this lovely warm tingle
27:40If you're at school you'll pick and teams Sarah would be the first person yeah, she's fully backed it up
27:47All right guys looking beautiful. Let's keep this going
27:50All right team. Where we at?
27:52You good with sauce man. Yeah, look at sauce plating the mains. We've got Jamie running the pass
27:57Yeah like that underneath her cock of arm
28:00We have Paris mash this silky creamy sponge that just soaks up that really intense flavor
28:06Sauce is coming Matt sweating his ass off finishing the sauce
28:11So far this look superb. Thank you. Chef. All right, so if the sauce can back up
28:17All this work on your planet is this wonderful potato that actually looks good Matt might have pulled this off
28:25Great work guys, like seriously
28:27Clean the edge of the plates. Yep service
28:30Ah
28:34Here we go, thank you
28:39I actually think it looks it looks right, right. So what we have here is
28:44Great team and it's purple them Paris mash and baby onions. So this is a classic French dish
28:50Oh, I'm so interested in that sauce. Yeah. Yeah, that's what I want to try. Yeah, it's gonna come down to that, isn't it? Yeah
29:00I
29:17So the big question was did they manage to get enough flavor and body into that sauce and
29:24And they did massively it's a really beautifully balanced sauce
29:29the chickens beautiful and tender I
29:33Cannot stop eating this
29:37It's so
29:38Luscious, so buttery. This was a risky dish the sauce if we marinated overnight sure
29:44It could probably get 5% better but in terms of two hours to prep this thing. I'm super proud of it
29:50It's kind of got me questioning everything about cock of all like maybe you can make a really great one in a couple of hours
29:56What a little naysayer we were
30:00I'm gonna give it a little salt. I'm really happy with that buff on Chris. The cook is perfect
30:05I just hope the black garlic puree twist is enough. How big is this? Well, you got 20 portions
30:11Yep, put it on the side of the plate and people can play with it
30:14If they like it a lot they can put more on their beef
30:17We have also a saltbush salt on top and then just
30:21normally, there's a heavy stock sauce with this, but the quail jus is quite light and
30:27Hopefully this all comes together because to get this done in two hours. This is unbelievable service, please
30:34Right
30:41Pretty damn impressive
30:43Yeah, I feel like I'm gonna have to eat every one of my words looking at that
30:47I'm brown teams man is big from crude with black garlic puree
30:52The meat on that is cooked perfectly
30:55But I'm scared of this black garlic paste on the side. Yep
31:00Let's go guys
31:12Which fan favorite will lift the MasterChef trophy watch every mouth-watering episode on 10 play
31:21I
31:26Satisfied with your beef with all of them
31:3099% I was gonna say one of them is a little bit different. Ah the texture of the meat
31:35Yes, I spot us right away. I'm not gonna say no way. Thank you. So brown teams bill from crude
31:40I'm scared of this black garlic paste on the side. Oh
31:45My gosh
31:48My mate is so juicy same
32:05The pastry it's cooked through
32:09The meat is juicy
32:11The mushrooms are the right thickness. I
32:15Don't think it's balanced
32:17It's incredibly salty. I think this is what happens when three different cooks do elements
32:23Ben did the beef caramelized it seasoned it up beautifully Andre did the duck sell seasoned beautifully the zoo
32:30Seasoned perfectly. It just takes one step too far the garlic paste. That is way too apparent
32:37It's the only element that takes it into the twist and it hasn't worked. I'm worried for them. Yeah
32:43This is a beauty theory. Look at this guy
32:47Yeah
32:49Okay, someone follow with the fennel flowers, please
32:52Plating up our seafood bisque. There's two things. I think that could really help set the green team apart
32:59The first one is having that beautiful bread with butter
33:03The second is the theme of the braised fennel in the main and then bringing it in with a nice myrtle
33:10Ice cream in the dessert that could be what sets us in the top two teams
33:15Do you want a fennel Alana? Yeah, you can do the big fennel
33:18But aniseed flavor, which is the flavor you get from fennel and also the anise myrtle some people either love it or hate it
33:26It's like a coriander debate. I mean, I love it to the judges. Well, we're about to find out
33:33Yep service. Thank you
33:46Thank you, that's classic
33:51Green team is hitting us with a seafood bisque for the crunchy roll served with tarragon butter and braised fennel
33:59I'm getting that saffron. Yes. I'm white wine. It's all there. Let's go
34:05I'm gonna go in for a roll first
34:16I
34:35Think the thing about a beast it's immediate whether you love it or you don't like it
34:40and
34:41It was just immediately loved to me
34:44Beautifully cooked
34:45Lobster and then to top it off. We had these nice little balls of
34:50Unbelievable bread to dunk in the luxurious broth
34:53I feel like the energy that was in the kitchen for the green team is really translated into
34:59Conciseness and clarity I could sit there and close my eyes and have one of those like ratatouille moments where I'm like, I'm in a restaurant
35:07Who's having fun chess? Yes
35:10Nearly the final four sick. I might start piping a few. Yep
35:15I'm gonna say three those mains were like a plus plus plus plus plus
35:20Yeah, a lot is gonna come down to what we have in the survey
35:32The tartar tans have come out of the oven absolutely perfect
35:37I believe I taste good
35:39Fingers crossed. We haven't cut into one yet, so
35:43Yeah, I don't like how they're coming out, you know, I want to
35:46Flip do you think so? Yep. Yeah, right here
35:49For this is it it's a deconstructed tartar tip. Everything's happening. There's so many elements the pastry is ready and lemon murder ice cream
35:58These apples are certainly looking dark. I just hope the flavor is beautiful and well balanced
36:06Oh
36:13Yeah, yeah, see and that's a dark one too so yeah
36:18Like the dark dark stuff as long as it's not burning
36:21That's good
36:23Fun
36:25stick oh
36:27Look at it pulling down
36:29Now does it a little fun new take on a tartar tongue?
36:36We want that fennel flavor from the main through the ice cream
36:39So aniseed myrtle a little native Australian twist. It's got more of that like strong licorice flavor
36:47Hopefully this I'd like a little bit of jenna sequoia to the dish
36:55Wow
36:58This is green teams Apple tartar tan
37:01Anise myrtle ice cream
37:04Finger lime apple caramel
37:08It's glistening everything is listening
37:28That ice cream is so refreshing and it balances everything out
37:34This is what I'm talking about with a twist on a French classic
37:39They've laid that apple out so fine
37:43It's not just apple and caramel sauce
37:46You've got the finger lime pops and you've got the aniseed in that ice cream the throwback to the braised fennel and those anise
37:53type herbs in that
37:55That's really classy tough act to follow for the gray team. We know that I've got a similar dessert. Absolutely
38:01Snares, can you dust this one? Yes. Thank you. The adrenaline is high. Everybody's getting ready
38:06Matt is piping that a little bit of cream
38:08So the pastry doesn't move rose goes on top the cornelling of ice cream and beautiful lemon myrtle icing sugar stairs
38:14It looks beautiful. It's madhouse
38:17service
38:23Oh, I can't oh wow a great team's dessert
38:27Apple tart apple rose and lemon myrtle ice cream
38:33Similar technique, but it's definitely darker this one. Yeah
38:37Everything looks really really good. Yeah, but it'll be interesting to compare the flavor profile with the green team's lighter looking caramel. Yeah
38:46The apples very tender in the middle
38:48Oh
38:55Guys ice cream Oh in a good way
39:01I'm not sure depends if you like lemon Marshall or not. Yeah, exactly
39:19Pastry is
39:21Perfection
39:22But when you get to the Apple, it's pretty intensely caramelized. The color is super dark
39:28I think they've taken it too far
39:31The flavor is very intense and then you go to the ice cream for a spy
39:35It's got a beautiful texture and as much as I love the lemon myrtle
39:39Hmm, I think they've hit a little bit too hard on it
39:42There's a sort of has to come through as a whisper not this really intense
39:46Soapy punch
39:48some amazing
39:50Textures particularly with that pastry. It's so flaky though. I just kind of yeah, it's crumbling like snow
39:55I feel very Jean-Christophe right now. I must say
39:58They'll both classics with a twist
40:01Similar looking desserts, but very different flavor profiles. Yeah, I wonder how we're gonna go comparing the parry breath
40:08It's gonna be tricky. Oh
40:10my gosh
40:12Dependent I need to make 20 parry breaths
40:16really want our shoe to be nice and dry and crunchy and we also want our
40:22Mousseline inside to be hazelnut forward
40:30I'm very happy. So my mousseline is ready to go. It's really light
40:34It's really lush and you can really take the hazelnuts
40:38We're ready to start plating
40:43You're doing a parry breath and guess what? Oh
40:47Dash is doing a parry breath. Yeah. Oh, yeah. Did you know that because he did a really good one last season?
40:56Could he not make anything else like we do not need that kind of competition today. Is it crunchy enough for you?
41:03No
41:05If this is soft and this is too wet. Yeah, you're out
41:09We pop the shoe pastry back in the oven we need to bring perfection on a plate
41:14Oh, they're doing a parry breast as well
41:18May the best furry breast win, hopefully ours
41:31Oh, that looks beautiful ah
41:35Genius oh my god
41:39so the blue team
41:41They are also making a parry breast
41:45We need to bring perfection on a plate
41:48The shoe pastry bits out of the oven and it's the right amount of crisp
41:52It needs to sit up high and that lid is sitting on top of the mousseline. This is not a soggy competition
41:59I'm doing the praline on the bottom. I
42:03Did the praline again
42:05The competitive nature in me is hoping that Dippin and I have done the better parry breast
42:14Sorry dash
42:17Yeah
42:20That's good service, please
42:35Wow
42:40Okay, so this is brown team dessert and it's parry breast with early
42:47Okay, I'll see you in a bit look at the piping on the side my way to hit the shoe pastry
42:55Listen to it Wow
43:06I
43:12Think this is one of the better parry breasts. I've had same ever same that no joke all at the hands of through independent
43:22From the shoe
43:23To the almonds to the hazelnuts to the cream delicious, you know, you could pick that whole thing up and it was light as a feather
43:31I
43:34Have one of those. I love you guys. I love you guys. I love you guys
43:43Almost done guys last ones very proud of you all
43:55I've made the progress before in the kitchen. That's one Perry breast with through 20
44:02killed it
44:04Killed it
44:06And I made sure it was like a real rich mousseline
44:10Hopefully pays off
44:17Thank you
44:19How good is this another Perry breast? This is blue teams version made by Dash Wow
44:25This is almost identical to the one we've just eaten
44:28Question is will we fall in love with the Perry breast again?
44:34A lot of feeling feeling they've taken those nuts wrong. Oh, yeah
44:53The shoe pastry is fantastic. I
44:57Really love the cook on it. Those nuts have been taken right to the air
45:00Yeah, and the filling is so yum. Although it does feel heavier than the brown things
45:08A bit more on the rich side of what we used to I really love how far he took those hazelnuts
45:13Rich dark brown and I think it needs to be because it is quite heavy
45:18Both great classic desserts, but now we have to weigh up both dishes from each team
45:27I
45:32Think I can sum up today's service in one word
45:36Fantastic very much indeed
45:39Today for me was like being bang boom a pleasure
45:45Walking with all of you and I loved it. Thank you
45:49There was so many standout dishes, but we had to take your entire menu into consideration
45:58Only two teams can walk out of here with immunity first team to secure the win
46:06Green team
46:11That bisque it had us greeting from ETA and the bread that was dunkable and delicious
46:18Not only that Tata time that was a bloody tasty twist
46:27One more spot up on the gantry left guys
46:35Blue
46:38A
46:42Excellent choice on that twist as you may in the spice work was masterful and that dessert it was just flat-out young
46:49So what I'm going to say
46:55Now there's one more dish we need to give props to
47:00Depend up roof that Paris press it was so so stunning
47:08I
47:12Green team blue team you're all immune from Sunday's elimination
47:17Ben because you want immunity the other day. So are you?
47:21Everyone else. I'm afraid you could be going home
47:23So rest up
47:25Get ready to cook your hearts out
47:28I
47:35Sunday night on Masterchef Australia. We want flair. We want tableside theater. It'll take
47:43absolute
47:44showstoppers to save them from
47:48Elimination some people would say it's crazy, but I'm gonna give it a crack and to get reactions like this
47:57I'm sorry
47:59Unbelievable and next week you're gonna cook my wait till you see the reactions to this puppy